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1 | 00:00:01,160 | 00:00:02,800 | MELISSA LEONG: This week, on The Chefs' Line... | MELISSA LEONG: This week, on The Chefs' Line... |
2 | 00:00:03,000 | 00:00:03,880 | Perfect. | Perfect. |
3 | 00:00:04,080 | 00:00:08,000 | ..we have delighted in the humble and hearty flavours of Spain. | ..we have delighted in the humble and hearty flavours of Spain. |
4 | 00:00:08,200 | 00:00:09,440 | I'm very happy with the flavours. | I'm very happy with the flavours. |
5 | 00:00:09,640 | 00:00:11,400 | Four of Australia's best home cooks | Four of Australia's best home cooks |
6 | 00:00:11,600 | 00:00:13,880 | took on the expertise of the professionals | took on the expertise of the professionals |
7 | 00:00:14,080 | 00:00:17,040 | from Melbourne's renowned Spanish restaurant Anada | from Melbourne's renowned Spanish restaurant Anada |
8 | 00:00:17,240 | 00:00:19,320 | in our final food fights of the year | in our final food fights of the year |
9 | 00:00:19,520 | 00:00:22,200 | that showcased the essence of Spanish cuisine. | that showcased the essence of Spanish cuisine. |
10 | 00:00:22,400 | 00:00:25,000 | Well, timing, it's the thing that will deliver a masterpiece | Well, timing, it's the thing that will deliver a masterpiece |
11 | 00:00:25,200 | 00:00:27,120 | and I think that you know which way this went. | and I think that you know which way this went. |
12 | 00:00:27,320 | 00:00:28,640 | I'm Melissa Leong... | I'm Melissa Leong... |
13 | 00:00:28,840 | 00:00:29,960 | Salud. Salud. | Salud. Salud. |
14 | 00:00:30,160 | 00:00:31,200 | ..and tonight... | ..and tonight... |
15 | 00:00:31,400 | 00:00:32,920 | I wish we'd seen a little bit more of this | I wish we'd seen a little bit more of this |
16 | 00:00:33,120 | 00:00:35,320 | on The Chefs' Line this season - this is very cool. | on The Chefs' Line this season - this is very cool. |
17 | 00:00:35,520 | 00:00:38,840 | ..I'm visiting the youngest of our head chefs and her Chefs' Line... | ..I'm visiting the youngest of our head chefs and her Chefs' Line... |
18 | 00:00:39,040 | 00:00:42,280 | There's just something very beautiful about the pairing here. | There's just something very beautiful about the pairing here. |
19 | 00:00:42,480 | 00:00:44,280 | ..who cook the traditional flavours of Spain | ..who cook the traditional flavours of Spain |
20 | 00:00:44,480 | 00:00:46,080 | with modern Melbourne mastery. | with modern Melbourne mastery. |
21 | 00:00:46,280 | 00:00:47,720 | This is happiness on a plate. | This is happiness on a plate. |
22 | 00:00:54,280 | 00:00:57,400 | New order - globe artichokes, three anchovy. | New order - globe artichokes, three anchovy. |
23 | 00:01:00,760 | 00:01:03,520 | Spain is a country of duality when it comes to food. | Spain is a country of duality when it comes to food. |
24 | 00:01:03,720 | 00:01:06,040 | On one hand, it heroes most humble of dishes | On one hand, it heroes most humble of dishes |
25 | 00:01:06,240 | 00:01:07,200 | and on the other, | and on the other, |
26 | 00:01:07,400 | 00:01:09,240 | it's home to some of the world's most famous temples | it's home to some of the world's most famous temples |
27 | 00:01:09,440 | 00:01:10,920 | of molecular gastronomy. | of molecular gastronomy. |
28 | 00:01:12,200 | 00:01:15,160 | More than smoked paprika, sherry or even aioli, | More than smoked paprika, sherry or even aioli, |
29 | 00:01:15,360 | 00:01:18,000 | Spanish food is greater than the sum of its parts | Spanish food is greater than the sum of its parts |
30 | 00:01:18,200 | 00:01:21,480 | and over the centuries, it's spread its influence across the globe. | and over the centuries, it's spread its influence across the globe. |
31 | 00:01:21,680 | 00:01:24,080 | Here in Melbourne's Fitzroy, there's a tiny restaurant | Here in Melbourne's Fitzroy, there's a tiny restaurant |
32 | 00:01:24,280 | 00:01:26,600 | that celebrates this dynamic and most beloved of cuisines. | that celebrates this dynamic and most beloved of cuisines. |
33 | 00:01:26,800 | 00:01:28,440 | This is Anada. | This is Anada. |
34 | 00:01:29,760 | 00:01:31,280 | Service, please. | Service, please. |
35 | 00:01:31,480 | 00:01:34,960 | 27-year-old Maria is one of Melbourne's youngest head chefs. | 27-year-old Maria is one of Melbourne's youngest head chefs. |
36 | 00:01:35,160 | 00:01:36,800 | Baby cos, baby snapper. | Baby cos, baby snapper. |
37 | 00:01:37,000 | 00:01:41,000 | Originally from Estonia, she began working at Anada three years ago | Originally from Estonia, she began working at Anada three years ago |
38 | 00:01:41,200 | 00:01:44,680 | and has been developing her knowledge of Spanish flavours ever since. | and has been developing her knowledge of Spanish flavours ever since. |
39 | 00:01:44,880 | 00:01:47,960 | Spanish cuisine is heavily influenced by its neighbours - | Spanish cuisine is heavily influenced by its neighbours - |
40 | 00:01:48,160 | 00:01:52,760 | Arabic, African, definitely European as well. | Arabic, African, definitely European as well. |
41 | 00:01:52,960 | 00:01:57,760 | It's a very hearty, substantial kind of cuisine. | It's a very hearty, substantial kind of cuisine. |
42 | 00:01:57,960 | 00:02:00,160 | What can I expect from my day in the kitchen here? | What can I expect from my day in the kitchen here? |
43 | 00:02:00,360 | 00:02:04,560 | What inspires me to cook is taking all these traditional flavours | What inspires me to cook is taking all these traditional flavours |
44 | 00:02:04,760 | 00:02:06,560 | and maybe giving it a bit of a spin. | and maybe giving it a bit of a spin. |
45 | 00:02:06,760 | 00:02:08,040 | That's why we're here. | That's why we're here. |
46 | 00:02:08,240 | 00:02:11,440 | We want to sort of make sure that our customers have an experience | We want to sort of make sure that our customers have an experience |
47 | 00:02:11,640 | 00:02:13,320 | every time they come here. | every time they come here. |
48 | 00:02:15,320 | 00:02:17,640 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
49 | 00:02:17,840 | 00:02:22,240 | Maria was up against heritage and the best of the home cooks, Adrian, | Maria was up against heritage and the best of the home cooks, Adrian, |
50 | 00:02:22,440 | 00:02:25,000 | in a battle of the Spanish classic, paella. | in a battle of the Spanish classic, paella. |
51 | 00:02:25,200 | 00:02:28,680 | Adrian's celebrated family recipe gave Maria a run for her money. | Adrian's celebrated family recipe gave Maria a run for her money. |
52 | 00:02:28,880 | 00:02:31,160 | I'd love to come to your house, like, every night. | I'd love to come to your house, like, every night. |
53 | 00:02:31,360 | 00:02:34,920 | But her extravagant blue swimmer crab creation was a cut above. | But her extravagant blue swimmer crab creation was a cut above. |
54 | 00:02:35,120 | 00:02:38,560 | All those juices from the crab and from the sofrito and everything | All those juices from the crab and from the sofrito and everything |
55 | 00:02:38,760 | 00:02:42,600 | just reducing down to create crust of a socarrat | just reducing down to create crust of a socarrat |
56 | 00:02:42,800 | 00:02:44,680 | and that's really what made it. | and that's really what made it. |
57 | 00:02:46,400 | 00:02:48,960 | Today, Maria is cooking her interpretation | Today, Maria is cooking her interpretation |
58 | 00:02:49,160 | 00:02:51,040 | of another Spanish seafood favourite. | of another Spanish seafood favourite. |
59 | 00:02:51,240 | 00:02:53,760 | This is our version of Bacalao al Pilpil. | This is our version of Bacalao al Pilpil. |
60 | 00:02:53,960 | 00:02:56,600 | So normally this would be a salt cod dish, | So normally this would be a salt cod dish, |
61 | 00:02:56,800 | 00:02:58,080 | but we're using snapper instead. | but we're using snapper instead. |
62 | 00:02:58,280 | 00:03:00,320 | You have these beautiful-looking fillets here. | You have these beautiful-looking fillets here. |
63 | 00:03:00,520 | 00:03:01,600 | Yes. | Yes. |
64 | 00:03:01,800 | 00:03:03,400 | Um, what are we going to do with them? | Um, what are we going to do with them? |
65 | 00:03:03,600 | 00:03:07,080 | We'll just put a little bit of salt on the skin, | We'll just put a little bit of salt on the skin, |
66 | 00:03:07,280 | 00:03:09,040 | make it nice and crispy. | make it nice and crispy. |
67 | 00:03:09,240 | 00:03:12,280 | So I like to start with quite a hot pan. | So I like to start with quite a hot pan. |
68 | 00:03:12,480 | 00:03:14,640 | Because these fillets are really thin, | Because these fillets are really thin, |
69 | 00:03:14,840 | 00:03:18,640 | they will start, um, curling up really quickly, | they will start, um, curling up really quickly, |
70 | 00:03:18,840 | 00:03:21,240 | so you kind of need to put pressure on it. | so you kind of need to put pressure on it. |
71 | 00:03:21,440 | 00:03:23,920 | It only needs a couple of minutes on each side. | It only needs a couple of minutes on each side. |
72 | 00:03:24,120 | 00:03:25,640 | You don't really want to overcook it. | You don't really want to overcook it. |
73 | 00:03:25,840 | 00:03:28,400 | If you like, you can add a bit of butter, a bit of lemon. | If you like, you can add a bit of butter, a bit of lemon. |
74 | 00:03:28,600 | 00:03:30,920 | Just, you know, something for the flavour as well. | Just, you know, something for the flavour as well. |
75 | 00:03:31,120 | 00:03:34,160 | For me, I cannot cook a piece of fish without a piece of butter. | For me, I cannot cook a piece of fish without a piece of butter. |
76 | 00:03:34,360 | 00:03:37,040 | Uh, and I'm just sort of cooking this side, | Uh, and I'm just sort of cooking this side, |
77 | 00:03:37,240 | 00:03:39,760 | just basting it with a bit of butter. | just basting it with a bit of butter. |
78 | 00:03:41,040 | 00:03:44,120 | I will flip it, just... just in the end now as well. | I will flip it, just... just in the end now as well. |
79 | 00:03:44,320 | 00:03:45,400 | OK. | OK. |
80 | 00:03:47,320 | 00:03:50,280 | Wow! That looks so beautiful and golden. | Wow! That looks so beautiful and golden. |
81 | 00:03:50,480 | 00:03:55,160 | And I will finish it with a bit of samphire in the pan. | And I will finish it with a bit of samphire in the pan. |
82 | 00:03:55,360 | 00:03:58,840 | This is just a, um... like a sea vegetable. | This is just a, um... like a sea vegetable. |
83 | 00:03:59,040 | 00:04:00,840 | It's almost like you can feel the wind blowing | It's almost like you can feel the wind blowing |
84 | 00:04:01,040 | 00:04:02,560 | when you bite into a piece of samphire. | when you bite into a piece of samphire. |
85 | 00:04:02,760 | 00:04:05,640 | It's very salty, so if you're going to add it to a dish, | It's very salty, so if you're going to add it to a dish, |
86 | 00:04:05,840 | 00:04:07,120 | you want to be quite careful | you want to be quite careful |
87 | 00:04:07,320 | 00:04:09,280 | that all the other elements are not too overpowering. | that all the other elements are not too overpowering. |
88 | 00:04:09,480 | 00:04:11,640 | OK, so this almost acts like a seasoning for your dish? | OK, so this almost acts like a seasoning for your dish? |
89 | 00:04:11,840 | 00:04:13,400 | Yeah, exactly. | Yeah, exactly. |
90 | 00:04:13,600 | 00:04:16,800 | Traditionally, pilpil sauce is made using salt cod | Traditionally, pilpil sauce is made using salt cod |
91 | 00:04:17,000 | 00:04:18,880 | but here, they've changed things up. | but here, they've changed things up. |
92 | 00:04:19,080 | 00:04:21,800 | How are you twisting it to Anada's style? | How are you twisting it to Anada's style? |
93 | 00:04:22,000 | 00:04:25,640 | So we get in whole snappers and we clean them ourselves | So we get in whole snappers and we clean them ourselves |
94 | 00:04:25,840 | 00:04:29,560 | and with the bones, we roast them quite dark and smoke them | and with the bones, we roast them quite dark and smoke them |
95 | 00:04:29,760 | 00:04:33,480 | and then we make a stock out of that which we'll reduce, uh, | and then we make a stock out of that which we'll reduce, uh, |
96 | 00:04:33,680 | 00:04:36,720 | and mix it with confit garlic and preserved lemon. | and mix it with confit garlic and preserved lemon. |
97 | 00:04:36,920 | 00:04:40,040 | Maria then garnishes with fermented parsnip. | Maria then garnishes with fermented parsnip. |
98 | 00:04:40,240 | 00:04:44,520 | My love of fermenting and preserving comes from my heritage, | My love of fermenting and preserving comes from my heritage, |
99 | 00:04:44,720 | 00:04:50,120 | from Eastern Europe, where that is a very big part of our culture. | from Eastern Europe, where that is a very big part of our culture. |
100 | 00:04:50,320 | 00:04:53,400 | This way it is, um, a bit more milder, | This way it is, um, a bit more milder, |
101 | 00:04:53,600 | 00:04:56,640 | and it just sort of takes all the edge off | and it just sort of takes all the edge off |
102 | 00:04:56,840 | 00:05:01,040 | of the fattiness of the sauce and the butter and all that stuff. | of the fattiness of the sauce and the butter and all that stuff. |
103 | 00:05:01,240 | 00:05:04,600 | This freeze-dried mandarin, which is also something we like to do here | This freeze-dried mandarin, which is also something we like to do here |
104 | 00:05:04,800 | 00:05:09,040 | just to be clever with the way we use our ingredients. | just to be clever with the way we use our ingredients. |
105 | 00:05:09,240 | 00:05:12,040 | It's just a little bit less wasteful as well. | It's just a little bit less wasteful as well. |
106 | 00:05:12,240 | 00:05:14,960 | This is a little bit of seaweed oil. | This is a little bit of seaweed oil. |
107 | 00:05:15,160 | 00:05:16,840 | Using seaweed in dishes | Using seaweed in dishes |
108 | 00:05:17,040 | 00:05:19,880 | has become really popular in Spain nowadays as well. | has become really popular in Spain nowadays as well. |
109 | 00:05:20,080 | 00:05:22,200 | Spain is one of the leaders in the world | Spain is one of the leaders in the world |
110 | 00:05:22,400 | 00:05:24,720 | when it comes to using different kinds of seaweed | when it comes to using different kinds of seaweed |
111 | 00:05:24,920 | 00:05:26,240 | and plankton as well. | and plankton as well. |
112 | 00:05:26,440 | 00:05:29,800 | Just finish it up with a little bit of dill and there we go! | Just finish it up with a little bit of dill and there we go! |
113 | 00:05:30,000 | 00:05:33,720 | It's the Pan-Fried Baby Snapper with the Smoked Bone Pilpil, | It's the Pan-Fried Baby Snapper with the Smoked Bone Pilpil, |
114 | 00:05:33,920 | 00:05:35,760 | Fermented Turnip and Mandarin. | Fermented Turnip and Mandarin. |
115 | 00:05:35,960 | 00:05:37,800 | Wow. | Wow. |
116 | 00:05:38,000 | 00:05:39,760 | Well, these beautiful organic shapes, | Well, these beautiful organic shapes, |
117 | 00:05:39,960 | 00:05:42,920 | it's kind of like a really sophisticated sea garden. | it's kind of like a really sophisticated sea garden. |
118 | 00:05:43,120 | 00:05:44,800 | Shall we try? | Shall we try? |
119 | 00:05:51,800 | 00:05:54,240 | That skin is so crispy! | That skin is so crispy! |
120 | 00:05:57,760 | 00:06:00,360 | There's nothing better than a really simple piece of pan-fried fish. | There's nothing better than a really simple piece of pan-fried fish. |
121 | 00:06:00,560 | 00:06:01,560 | Yeah, yeah, exactly. | Yeah, yeah, exactly. |
122 | 00:06:01,760 | 00:06:03,600 | Little bit of butter in, you know, in the end. | Little bit of butter in, you know, in the end. |
123 | 00:06:03,800 | 00:06:05,800 | And the richness of that pilpil sauce. | And the richness of that pilpil sauce. |
124 | 00:06:06,000 | 00:06:08,000 | There's that depth of the smokiness | There's that depth of the smokiness |
125 | 00:06:08,200 | 00:06:10,000 | and then, of course, all of the other ingredients | and then, of course, all of the other ingredients |
126 | 00:06:10,200 | 00:06:14,120 | that really just round out that savoury quality. | that really just round out that savoury quality. |
127 | 00:06:14,320 | 00:06:17,280 | There's just something very beautiful about the pairing here | There's just something very beautiful about the pairing here |
128 | 00:06:17,480 | 00:06:19,840 | and I think Melbourne is very lucky to have you. | and I think Melbourne is very lucky to have you. |
129 | 00:06:25,280 | 00:06:29,600 | Spain is famed around the world for its tapas style of eating | Spain is famed around the world for its tapas style of eating |
130 | 00:06:29,800 | 00:06:33,240 | and it's a popular part of the menu, here at Anada. | and it's a popular part of the menu, here at Anada. |
131 | 00:06:34,440 | 00:06:36,760 | I want to make sure that when somebody comes in, | I want to make sure that when somebody comes in, |
132 | 00:06:36,960 | 00:06:38,800 | they can eat a variety of things. | they can eat a variety of things. |
133 | 00:06:39,000 | 00:06:42,680 | It is tapas style eating, so it will be small servings | It is tapas style eating, so it will be small servings |
134 | 00:06:42,880 | 00:06:44,720 | and that means you can share, | and that means you can share, |
135 | 00:06:44,920 | 00:06:49,080 | you know, a lot of dishes between how many guests there are. | you know, a lot of dishes between how many guests there are. |
136 | 00:06:49,280 | 00:06:52,120 | Sous chef Bella has worked at Anada almost three years | Sous chef Bella has worked at Anada almost three years |
137 | 00:06:52,320 | 00:06:54,280 | and is Maria's right hand woman. | and is Maria's right hand woman. |
138 | 00:06:54,480 | 00:06:57,240 | Today she's preparing a surprisingly cool tapas dish | Today she's preparing a surprisingly cool tapas dish |
139 | 00:06:57,440 | 00:06:59,760 | that has been precooked, sous vide. | that has been precooked, sous vide. |
140 | 00:06:59,960 | 00:07:01,960 | So, Bella, what are we making today? | So, Bella, what are we making today? |
141 | 00:07:02,160 | 00:07:08,280 | Confit Purple Congo with Pickled Mussel and Smoked Egg Yolk. | Confit Purple Congo with Pickled Mussel and Smoked Egg Yolk. |
142 | 00:07:08,480 | 00:07:10,360 | How have you cooked these potatoes? | How have you cooked these potatoes? |
143 | 00:07:10,560 | 00:07:16,040 | Uh, so we have put with some lemon peel and some garlic | Uh, so we have put with some lemon peel and some garlic |
144 | 00:07:16,240 | 00:07:19,680 | and confit with some chicken fat. | and confit with some chicken fat. |
145 | 00:07:19,880 | 00:07:23,640 | Earlier this week, Bella stepped up against two home cooks | Earlier this week, Bella stepped up against two home cooks |
146 | 00:07:23,840 | 00:07:26,200 | in a celebration of all things lamb. | in a celebration of all things lamb. |
147 | 00:07:26,400 | 00:07:28,760 | The combination of classic Spanish flavours | The combination of classic Spanish flavours |
148 | 00:07:28,960 | 00:07:31,720 | saw Bella's dish win hands down. | saw Bella's dish win hands down. |
149 | 00:07:31,920 | 00:07:35,760 | This whole dish just... It was screaming Spain to me. | This whole dish just... It was screaming Spain to me. |
150 | 00:07:38,720 | 00:07:44,200 | So for now, we have our little potato ricer. | So for now, we have our little potato ricer. |
151 | 00:07:44,400 | 00:07:48,960 | The Spanish use a lot of potatoes and I just wanted to make something | The Spanish use a lot of potatoes and I just wanted to make something |
152 | 00:07:49,160 | 00:07:54,400 | that's a little bit different, um, that uses seasonal produce, | that's a little bit different, um, that uses seasonal produce, |
153 | 00:07:54,600 | 00:07:57,080 | so purple Congos are seasonal at the moment. | so purple Congos are seasonal at the moment. |
154 | 00:07:57,280 | 00:08:00,320 | OK, so I'm just adding on the mojo verde. | OK, so I'm just adding on the mojo verde. |
155 | 00:08:00,520 | 00:08:04,080 | Mojo verde is a green salsa made of parsley and mint. | Mojo verde is a green salsa made of parsley and mint. |
156 | 00:08:04,280 | 00:08:08,200 | And what goes on top of that? So there goes our smoked egg. | And what goes on top of that? So there goes our smoked egg. |
157 | 00:08:08,400 | 00:08:09,520 | Eggs are porous, | Eggs are porous, |
158 | 00:08:09,720 | 00:08:12,440 | allowing the yolks to be smoked without cracking the shells. | allowing the yolks to be smoked without cracking the shells. |
159 | 00:08:12,640 | 00:08:14,560 | Well? Can I have a little smell? | Well? Can I have a little smell? |
160 | 00:08:14,760 | 00:08:17,320 | I promise I won't ruin your beautiful work just yet. | I promise I won't ruin your beautiful work just yet. |
161 | 00:08:17,520 | 00:08:18,800 | I just want to... | I just want to... |
162 | 00:08:19,000 | 00:08:21,640 | It's just like a very subtle smoky kind of fragrance. | It's just like a very subtle smoky kind of fragrance. |
163 | 00:08:21,840 | 00:08:23,280 | You can't really... | You can't really... |
164 | 00:08:23,480 | 00:08:24,760 | It's not like it hits you in the face | It's not like it hits you in the face |
165 | 00:08:24,960 | 00:08:26,640 | like smoked salmon or something like that. | like smoked salmon or something like that. |
166 | 00:08:26,840 | 00:08:30,680 | So you want to give it a little seasoning, so I've got the pepper. | So you want to give it a little seasoning, so I've got the pepper. |
167 | 00:08:30,880 | 00:08:32,480 | That's lemon salt. | That's lemon salt. |
168 | 00:08:34,800 | 00:08:38,320 | Next the pickled mussel with shallot. | Next the pickled mussel with shallot. |
169 | 00:08:38,520 | 00:08:40,320 | I think what's unique about Spanish cuisine | I think what's unique about Spanish cuisine |
170 | 00:08:40,520 | 00:08:46,560 | is they're not afraid to either eat anything or put anything together, | is they're not afraid to either eat anything or put anything together, |
171 | 00:08:46,760 | 00:08:48,960 | so there's no reservation. | so there's no reservation. |
172 | 00:08:49,160 | 00:08:52,920 | In this, uh, dish we have the chicken skin. | In this, uh, dish we have the chicken skin. |
173 | 00:08:53,120 | 00:08:54,920 | Ah, I love crispy chicken skin. | Ah, I love crispy chicken skin. |
174 | 00:08:55,120 | 00:08:58,280 | You want to have something to actually like soak it in, eat it | You want to have something to actually like soak it in, eat it |
175 | 00:08:58,480 | 00:09:01,800 | and have like the different layers and the different textures. | and have like the different layers and the different textures. |
176 | 00:09:03,040 | 00:09:06,360 | And these are almost like, um... It's almost like chips. | And these are almost like, um... It's almost like chips. |
177 | 00:09:06,560 | 00:09:09,080 | Yes. Chicken chips, who doesn't like that? | Yes. Chicken chips, who doesn't like that? |
178 | 00:09:09,280 | 00:09:10,400 | Exactly! | Exactly! |
179 | 00:09:10,600 | 00:09:14,160 | Next is our little garnish, so I have some dill | Next is our little garnish, so I have some dill |
180 | 00:09:14,360 | 00:09:16,960 | and I also have some coriander shoots. | and I also have some coriander shoots. |
181 | 00:09:17,160 | 00:09:19,160 | Now to finish it all, | Now to finish it all, |
182 | 00:09:19,360 | 00:09:24,680 | so we have, uh, we make the cured and smoked egg yolk in-house. | so we have, uh, we make the cured and smoked egg yolk in-house. |
183 | 00:09:24,880 | 00:09:30,400 | So just a little shaving on top and voila. | So just a little shaving on top and voila. |
184 | 00:09:30,600 | 00:09:34,560 | So here we are - we've got the Confit Purple Congo, | So here we are - we've got the Confit Purple Congo, |
185 | 00:09:34,760 | 00:09:38,720 | Pickled Mussel and your Smoked Egg Yolk. | Pickled Mussel and your Smoked Egg Yolk. |
186 | 00:09:38,920 | 00:09:40,480 | This looks so great. | This looks so great. |
187 | 00:09:40,680 | 00:09:44,200 | OK, so I need to get a little bit of the mojo verde, | OK, so I need to get a little bit of the mojo verde, |
188 | 00:09:44,400 | 00:09:50,560 | the pickled mussel, that beautiful Congo potato cooked in chicken fat. | the pickled mussel, that beautiful Congo potato cooked in chicken fat. |
189 | 00:09:54,280 | 00:09:56,360 | This dish just has so much going for it. | This dish just has so much going for it. |
190 | 00:09:56,560 | 00:09:59,160 | The saltiness from the cured yolk | The saltiness from the cured yolk |
191 | 00:09:59,360 | 00:10:02,360 | and then the beautiful flavours of the chicken | and then the beautiful flavours of the chicken |
192 | 00:10:02,560 | 00:10:05,000 | and then the acidity of the pickled mussels and the shallots. | and then the acidity of the pickled mussels and the shallots. |
193 | 00:10:05,200 | 00:10:07,680 | This is so Spanish and yet so elevated. | This is so Spanish and yet so elevated. |
194 | 00:10:07,880 | 00:10:09,920 | I mean, I can imagine sitting at a bar, | I mean, I can imagine sitting at a bar, |
195 | 00:10:10,120 | 00:10:12,800 | having a really fantastic glass of rioja with this | having a really fantastic glass of rioja with this |
196 | 00:10:13,000 | 00:10:16,880 | and it would be perfection personified. | and it would be perfection personified. |
197 | 00:10:18,760 | 00:10:25,280 | What we do at Anada is we like to take very kind of bold flavours | What we do at Anada is we like to take very kind of bold flavours |
198 | 00:10:25,480 | 00:10:28,520 | and very traditional, um, sort of peasant-style dishes | and very traditional, um, sort of peasant-style dishes |
199 | 00:10:28,720 | 00:10:31,520 | and create a modern feel. | and create a modern feel. |
200 | 00:10:33,960 | 00:10:37,120 | One such tapas dish Maria has re-imagined | One such tapas dish Maria has re-imagined |
201 | 00:10:37,320 | 00:10:40,960 | combines raw goat and smoked mullet roe. | combines raw goat and smoked mullet roe. |
202 | 00:10:41,160 | 00:10:43,240 | For those people who haven't eaten goat, | For those people who haven't eaten goat, |
203 | 00:10:43,440 | 00:10:46,560 | let alone raw goat, how would you describe the flavour of this dish? | let alone raw goat, how would you describe the flavour of this dish? |
204 | 00:10:46,760 | 00:10:51,840 | The texture and the colour and even slightly the flavour | The texture and the colour and even slightly the flavour |
205 | 00:10:52,040 | 00:10:54,680 | is similar to, like, really high-quality tuna. | is similar to, like, really high-quality tuna. |
206 | 00:10:54,880 | 00:10:58,040 | Goat is very widely used in all of Spain. | Goat is very widely used in all of Spain. |
207 | 00:10:58,240 | 00:11:00,960 | I wanted to use it in a bit of a different way. | I wanted to use it in a bit of a different way. |
208 | 00:11:01,160 | 00:11:05,920 | So normally, um, it would be sort of a heavy braise, | So normally, um, it would be sort of a heavy braise, |
209 | 00:11:06,120 | 00:11:11,520 | but this time we have made it into a, um... like a tartare. | but this time we have made it into a, um... like a tartare. |
210 | 00:11:11,720 | 00:11:13,680 | So you have the diced loin. | So you have the diced loin. |
211 | 00:11:13,880 | 00:11:19,200 | We have the diced loin, black pepper, sea salt, pine nuts. | We have the diced loin, black pepper, sea salt, pine nuts. |
212 | 00:11:19,440 | 00:11:21,480 | And so you said these have been toasted? Yep. | And so you said these have been toasted? Yep. |
213 | 00:11:21,680 | 00:11:23,280 | Quite a bunch of chive as well, | Quite a bunch of chive as well, |
214 | 00:11:23,480 | 00:11:25,920 | because it's just nice with the freshness. | because it's just nice with the freshness. |
215 | 00:11:26,120 | 00:11:29,680 | And then just a bit of extra virgin Spanish olive oil. | And then just a bit of extra virgin Spanish olive oil. |
216 | 00:11:29,880 | 00:11:31,560 | So what would you say the difference would be | So what would you say the difference would be |
217 | 00:11:31,760 | 00:11:35,720 | between, say, Spanish olive oil and Greek or Italian olive oil? | between, say, Spanish olive oil and Greek or Italian olive oil? |
218 | 00:11:35,920 | 00:11:40,280 | It's got this clean, fresh olive flavour. | It's got this clean, fresh olive flavour. |
219 | 00:11:40,480 | 00:11:42,680 | It's not bitter, it's not spicy. | It's not bitter, it's not spicy. |
220 | 00:11:44,440 | 00:11:47,280 | So you've just smoothed down the tartare into the mould? | So you've just smoothed down the tartare into the mould? |
221 | 00:11:47,480 | 00:11:50,840 | Yep. And now here is the pine nut ajo blanco. | Yep. And now here is the pine nut ajo blanco. |
222 | 00:11:51,040 | 00:11:55,360 | Traditionally a, um, almond and garlic cold soup, | Traditionally a, um, almond and garlic cold soup, |
223 | 00:11:55,560 | 00:11:57,200 | but we have made it a lot thicker | but we have made it a lot thicker |
224 | 00:11:57,400 | 00:11:59,960 | and we've chucked a bunch of herbs in there as well. | and we've chucked a bunch of herbs in there as well. |
225 | 00:12:00,160 | 00:12:02,960 | So I'm just going to cover the whole tartare with the nasturtium leaves | So I'm just going to cover the whole tartare with the nasturtium leaves |
226 | 00:12:03,160 | 00:12:05,520 | because it's got a really nice peppery flavour | because it's got a really nice peppery flavour |
227 | 00:12:05,720 | 00:12:07,760 | which I think works really well, | which I think works really well, |
228 | 00:12:07,960 | 00:12:11,440 | and it also gives it sort of a, um, a surprise moment. | and it also gives it sort of a, um, a surprise moment. |
229 | 00:12:11,640 | 00:12:15,120 | We'll finish it up with some shaved smoked mullet roe. | We'll finish it up with some shaved smoked mullet roe. |
230 | 00:12:15,320 | 00:12:18,320 | It's just nice and salty and smoky as well. | It's just nice and salty and smoky as well. |
231 | 00:12:18,560 | 00:12:21,400 | Yep, and do you guys make the bottarga here? Yep. | Yep, and do you guys make the bottarga here? Yep. |
232 | 00:12:21,600 | 00:12:23,000 | So all we do, we just serve it | So all we do, we just serve it |
233 | 00:12:23,200 | 00:12:25,080 | with some house-made salt and vinegar crisps | with some house-made salt and vinegar crisps |
234 | 00:12:25,280 | 00:12:28,000 | and then you've got something to scoop your tartare on. | and then you've got something to scoop your tartare on. |
235 | 00:12:28,200 | 00:12:32,760 | So here we have the Raw Goat with Pine Nuts and Smoked Mullet Roe. | So here we have the Raw Goat with Pine Nuts and Smoked Mullet Roe. |
236 | 00:12:32,960 | 00:12:34,440 | That looks fantastic. Thank you. | That looks fantastic. Thank you. |
237 | 00:12:34,640 | 00:12:37,320 | OK, let's taste this tapas dish. | OK, let's taste this tapas dish. |
238 | 00:12:38,800 | 00:12:42,240 | You're right. It does look a lot like tuna. | You're right. It does look a lot like tuna. |
239 | 00:12:46,840 | 00:12:49,200 | Oh, that's delicious. It's super fresh. | Oh, that's delicious. It's super fresh. |
240 | 00:12:49,400 | 00:12:51,440 | Mmm. Mmm. | Mmm. Mmm. |
241 | 00:12:51,640 | 00:12:56,440 | You are absolutely right by comparing this goat tartare to a tuna dish, | You are absolutely right by comparing this goat tartare to a tuna dish, |
242 | 00:12:56,640 | 00:12:58,960 | because it's light and it's fresh | because it's light and it's fresh |
243 | 00:12:59,160 | 00:13:02,680 | and then the texture of the goat itself is actually... it's not chewy. | and then the texture of the goat itself is actually... it's not chewy. |
244 | 00:13:02,880 | 00:13:05,160 | It sort of melts away in your mouth. | It sort of melts away in your mouth. |
245 | 00:13:05,360 | 00:13:08,400 | It's a really, really beautiful, very cohesive dish. | It's a really, really beautiful, very cohesive dish. |
246 | 00:13:08,600 | 00:13:10,120 | Thank you. | Thank you. |
247 | 00:13:13,800 | 00:13:15,760 | I'm in Anada in Melbourne, | I'm in Anada in Melbourne, |
248 | 00:13:15,960 | 00:13:18,480 | where head chef Maria has created an exciting menu | where head chef Maria has created an exciting menu |
249 | 00:13:18,680 | 00:13:21,760 | that takes influence from the four corners of Spain. | that takes influence from the four corners of Spain. |
250 | 00:13:21,960 | 00:13:25,680 | Spain is probably one of the world leaders in cuisine. | Spain is probably one of the world leaders in cuisine. |
251 | 00:13:25,880 | 00:13:27,400 | If you speak to a Spaniard, | If you speak to a Spaniard, |
252 | 00:13:27,600 | 00:13:31,960 | they definitely have a certain idea of how things should be done | they definitely have a certain idea of how things should be done |
253 | 00:13:32,160 | 00:13:34,760 | and it's sometimes hard to change their minds. | and it's sometimes hard to change their minds. |
254 | 00:13:34,960 | 00:13:37,840 | One person who has changed their way of thinking recently | One person who has changed their way of thinking recently |
255 | 00:13:38,040 | 00:13:40,960 | is Argentinean-born apprentice chef, Manuel. | is Argentinean-born apprentice chef, Manuel. |
256 | 00:13:41,160 | 00:13:47,200 | The truth is uh at the beginning in my life, I didn't like to cook. | The truth is uh at the beginning in my life, I didn't like to cook. |
257 | 00:13:47,400 | 00:13:51,840 | I didn't like cooking. I hate it. Yeah, I hated cooking before. | I didn't like cooking. I hate it. Yeah, I hated cooking before. |
258 | 00:13:52,040 | 00:13:54,360 | I don't know why now I'm loving cooking. | I don't know why now I'm loving cooking. |
259 | 00:13:54,560 | 00:13:58,080 | Head chef Maria needs me. They love me and they need me. | Head chef Maria needs me. They love me and they need me. |
260 | 00:13:58,280 | 00:14:02,280 | Manuel was first in line to take on the home cooks this week | Manuel was first in line to take on the home cooks this week |
261 | 00:14:02,480 | 00:14:04,160 | in a clash of the croqueta. | in a clash of the croqueta. |
262 | 00:14:04,360 | 00:14:06,600 | Judge Mark was full of praise. | Judge Mark was full of praise. |
263 | 00:14:06,800 | 00:14:08,120 | This is a great croquette. | This is a great croquette. |
264 | 00:14:08,320 | 00:14:10,600 | I love the spinach, I love that cheese in there. | I love the spinach, I love that cheese in there. |
265 | 00:14:10,800 | 00:14:13,920 | But in the end, Manuel was beaten by bacon. | But in the end, Manuel was beaten by bacon. |
266 | 00:14:14,120 | 00:14:16,440 | I love these. Perfectly bite-sized. | I love these. Perfectly bite-sized. |
267 | 00:14:16,640 | 00:14:20,280 | And the bacon and chorizo just popped in my mouth. Amazing. | And the bacon and chorizo just popped in my mouth. Amazing. |
268 | 00:14:20,480 | 00:14:24,160 | Hola, Manuel! Hola, mami. | Hola, Manuel! Hola, mami. |
269 | 00:14:24,360 | 00:14:25,680 | How are you? | How are you? |
270 | 00:14:25,880 | 00:14:28,480 | I am so, so good and it's so nice to see you. | I am so, so good and it's so nice to see you. |
271 | 00:14:28,680 | 00:14:31,840 | I see some very delicious-looking things in front of us here. | I see some very delicious-looking things in front of us here. |
272 | 00:14:32,040 | 00:14:34,200 | What are we making? | What are we making? |
273 | 00:14:34,400 | 00:14:37,800 | So today, we are making Horchata de Chufa. | So today, we are making Horchata de Chufa. |
274 | 00:14:38,000 | 00:14:41,480 | Mmm! What is this version for Anada? | Mmm! What is this version for Anada? |
275 | 00:14:41,680 | 00:14:45,200 | So the horchata is a drink, but now we are making a sorbet. | So the horchata is a drink, but now we are making a sorbet. |
276 | 00:14:45,400 | 00:14:48,920 | Oh, fantastic! So that's the Anada twist? | Oh, fantastic! So that's the Anada twist? |
277 | 00:14:49,120 | 00:14:55,200 | First we are going to use, um, liquid nitrogen, no? | First we are going to use, um, liquid nitrogen, no? |
278 | 00:14:55,400 | 00:14:57,400 | Oh! Liquid nitrogen. | Oh! Liquid nitrogen. |
279 | 00:14:57,600 | 00:15:01,080 | Yeah, so here there is horchata de chufa... | Yeah, so here there is horchata de chufa... |
280 | 00:15:01,280 | 00:15:04,280 | So horchata de chufa is a traditional drink | So horchata de chufa is a traditional drink |
281 | 00:15:04,480 | 00:15:07,720 | drank in, um, sort of south-eastern Spain. | drank in, um, sort of south-eastern Spain. |
282 | 00:15:07,920 | 00:15:10,040 | It is made from the tiger nut | It is made from the tiger nut |
283 | 00:15:10,240 | 00:15:13,600 | but it's basically a relative to the potato. | but it's basically a relative to the potato. |
284 | 00:15:13,800 | 00:15:17,720 | We soak them in water for 24 to 48 hours and blitz it up | We soak them in water for 24 to 48 hours and blitz it up |
285 | 00:15:17,920 | 00:15:20,320 | and it sort of makes like, um, like a milk | and it sort of makes like, um, like a milk |
286 | 00:15:20,520 | 00:15:23,520 | and it's always served ice-cold during the summer, | and it's always served ice-cold during the summer, |
287 | 00:15:23,720 | 00:15:27,280 | so that's why here we've made it into a sorbet. | so that's why here we've made it into a sorbet. |
288 | 00:15:29,040 | 00:15:31,120 | The quickest way to make ice-cream or sorbet | The quickest way to make ice-cream or sorbet |
289 | 00:15:31,320 | 00:15:33,240 | would be with liquid nitrogen. | would be with liquid nitrogen. |
290 | 00:15:33,440 | 00:15:39,040 | It's also... probably gives it the best sort of texture and mouthfeel. | It's also... probably gives it the best sort of texture and mouthfeel. |
291 | 00:15:40,400 | 00:15:41,520 | Wow! That's incredible. | Wow! That's incredible. |
292 | 00:15:41,720 | 00:15:44,960 | That's a lot more fun and exciting to watch than an ice-cream maker | That's a lot more fun and exciting to watch than an ice-cream maker |
293 | 00:15:45,160 | 00:15:47,520 | where you put the lid on and let it go. | where you put the lid on and let it go. |
294 | 00:15:47,720 | 00:15:49,360 | What's happening to the liquid nitrogen | What's happening to the liquid nitrogen |
295 | 00:15:49,560 | 00:15:52,520 | when it's in the mixing bowl? | when it's in the mixing bowl? |
296 | 00:15:52,720 | 00:15:57,520 | Uh, it's making the horchata frozen. | Uh, it's making the horchata frozen. |
297 | 00:15:57,720 | 00:16:00,760 | It takes Manuel five measures of liquid nitrogen | It takes Manuel five measures of liquid nitrogen |
298 | 00:16:00,960 | 00:16:02,240 | and around ten minutes | and around ten minutes |
299 | 00:16:02,440 | 00:16:05,320 | for the horchata mixture to reach the desired consistency. | for the horchata mixture to reach the desired consistency. |
300 | 00:16:05,520 | 00:16:08,000 | Wow, I wish we'd seen a little bit more of this | Wow, I wish we'd seen a little bit more of this |
301 | 00:16:08,200 | 00:16:09,480 | on The Chefs' Line this season! | on The Chefs' Line this season! |
302 | 00:16:09,680 | 00:16:11,880 | This is very cool! | This is very cool! |
303 | 00:16:13,280 | 00:16:19,360 | So now it's frozen. It's more thick. So, yeah, it's sorbet now. | So now it's frozen. It's more thick. So, yeah, it's sorbet now. |
304 | 00:16:19,560 | 00:16:21,440 | Fantastic! Magical! (LAUGHS) | Fantastic! Magical! (LAUGHS) |
305 | 00:16:21,640 | 00:16:23,320 | Absolutely magical. | Absolutely magical. |
306 | 00:16:23,520 | 00:16:25,640 | Magical, super magical. Magical. | Magical, super magical. Magical. |
307 | 00:16:25,840 | 00:16:30,880 | I like to cook Spanish food because it's about my culture, | I like to cook Spanish food because it's about my culture, |
308 | 00:16:31,080 | 00:16:34,400 | it's yeah... and it's really good. | it's yeah... and it's really good. |
309 | 00:16:34,600 | 00:16:38,720 | So this is goat milk caramel. | So this is goat milk caramel. |
310 | 00:16:38,920 | 00:16:41,840 | Oh! So it's like a dulce de leche made with goat's milk? | Oh! So it's like a dulce de leche made with goat's milk? |
311 | 00:16:42,040 | 00:16:43,400 | Yes. | Yes. |
312 | 00:16:43,600 | 00:16:46,440 | This is chestnuts crumbs. | This is chestnuts crumbs. |
313 | 00:16:46,640 | 00:16:49,720 | Fantastic. I love the texture of it. | Fantastic. I love the texture of it. |
314 | 00:16:54,600 | 00:16:58,000 | Oh, that looks so beautiful and creamy. | Oh, that looks so beautiful and creamy. |
315 | 00:16:58,200 | 00:17:00,920 | What kind of shape are you going for with presentation here? | What kind of shape are you going for with presentation here? |
316 | 00:17:01,120 | 00:17:05,040 | We're making the quenelle. Aha! Beautiful. | We're making the quenelle. Aha! Beautiful. |
317 | 00:17:07,040 | 00:17:11,560 | So now we are using mandarin granita. Granita mandarin. | So now we are using mandarin granita. Granita mandarin. |
318 | 00:17:11,760 | 00:17:13,520 | Ah! (LAUGHS) | Ah! (LAUGHS) |
319 | 00:17:13,720 | 00:17:17,000 | We are using freeze-dried mandarin. Oh, beautiful. | We are using freeze-dried mandarin. Oh, beautiful. |
320 | 00:17:17,200 | 00:17:19,240 | I love the texture of dehydrated fruit. | I love the texture of dehydrated fruit. |
321 | 00:17:19,440 | 00:17:22,760 | It kind of has a crunch and then it just disappears in the mouth. | It kind of has a crunch and then it just disappears in the mouth. |
322 | 00:17:22,960 | 00:17:26,680 | Uh, just a little bit of bitter chocolate. | Uh, just a little bit of bitter chocolate. |
323 | 00:17:26,880 | 00:17:31,280 | This is a very, very fancy, glamourous-looking dessert. | This is a very, very fancy, glamourous-looking dessert. |
324 | 00:17:31,480 | 00:17:36,920 | Yeah, and that's it. There we have Horchata de Chufa Sorbet. | Yeah, and that's it. There we have Horchata de Chufa Sorbet. |
325 | 00:17:37,120 | 00:17:39,840 | This looks so beautiful and glamorous. | This looks so beautiful and glamorous. |
326 | 00:17:41,080 | 00:17:43,120 | All of these beautiful textures. | All of these beautiful textures. |
327 | 00:17:48,120 | 00:17:50,400 | There's so much going on here in this dessert. | There's so much going on here in this dessert. |
328 | 00:17:50,600 | 00:17:51,920 | The flavours are really simple | The flavours are really simple |
329 | 00:17:52,120 | 00:17:54,960 | and I think the goat's milk caramel is delicious | and I think the goat's milk caramel is delicious |
330 | 00:17:55,160 | 00:17:59,120 | because the goat's milk has that bit more acidity. | because the goat's milk has that bit more acidity. |
331 | 00:18:00,280 | 00:18:02,040 | What a perfect way to finish a meal. | What a perfect way to finish a meal. |
332 | 00:18:03,920 | 00:18:05,840 | Gracias. | Gracias. |
333 | 00:18:10,560 | 00:18:13,240 | I'm at Anada in the heart of Melbourne's Fitzroy. | I'm at Anada in the heart of Melbourne's Fitzroy. |
334 | 00:18:13,440 | 00:18:17,480 | Head chef Maria is extremely conscious about food waste | Head chef Maria is extremely conscious about food waste |
335 | 00:18:17,680 | 00:18:19,400 | and her nose-to-tail philosophy | and her nose-to-tail philosophy |
336 | 00:18:19,600 | 00:18:22,960 | ensures offal features regularly on her menu. | ensures offal features regularly on her menu. |
337 | 00:18:23,160 | 00:18:26,800 | I always find inspiration about... from, yeah, using tertiary cuts. | I always find inspiration about... from, yeah, using tertiary cuts. |
338 | 00:18:27,000 | 00:18:28,640 | Organ meat, mainly. | Organ meat, mainly. |
339 | 00:18:28,840 | 00:18:31,600 | You know, what is the point of killing something | You know, what is the point of killing something |
340 | 00:18:31,800 | 00:18:35,760 | and then you only use the prime cuts and everything else is just waste? | and then you only use the prime cuts and everything else is just waste? |
341 | 00:18:35,960 | 00:18:37,960 | It just seems a little bit disrespectful. | It just seems a little bit disrespectful. |
342 | 00:18:38,160 | 00:18:42,200 | Station chef Hasanah joined the team at Anada just under a year ago | Station chef Hasanah joined the team at Anada just under a year ago |
343 | 00:18:42,400 | 00:18:46,200 | after realising her love of food combines two of her passions. | after realising her love of food combines two of her passions. |
344 | 00:18:46,400 | 00:18:48,640 | I love cooking mainly because I love eating. | I love cooking mainly because I love eating. |
345 | 00:18:48,840 | 00:18:50,400 | Um... | Um... |
346 | 00:18:50,600 | 00:18:53,280 | I was a really fat child. (LAUGHS) | I was a really fat child. (LAUGHS) |
347 | 00:18:55,160 | 00:18:58,760 | Being a chef combines both creativity and food science, | Being a chef combines both creativity and food science, |
348 | 00:18:58,960 | 00:19:01,440 | science behind it, and I like both of that. | science behind it, and I like both of that. |
349 | 00:19:01,640 | 00:19:04,720 | Today Hasanah is preparing a unique dish. | Today Hasanah is preparing a unique dish. |
350 | 00:19:04,920 | 00:19:08,160 | It's a true example of Anada's no waste approach to food | It's a true example of Anada's no waste approach to food |
351 | 00:19:08,360 | 00:19:11,560 | and combines ingredients many may otherwise discard. | and combines ingredients many may otherwise discard. |
352 | 00:19:11,760 | 00:19:14,640 | Two Singaporean girls in a Spanish kitchen. | Two Singaporean girls in a Spanish kitchen. |
353 | 00:19:14,840 | 00:19:16,440 | Yep. What are we doing here? | Yep. What are we doing here? |
354 | 00:19:16,640 | 00:19:18,080 | I have no idea, but... | I have no idea, but... |
355 | 00:19:18,280 | 00:19:20,320 | Me neither. It's just great how the world works. | Me neither. It's just great how the world works. |
356 | 00:19:20,520 | 00:19:22,560 | Let's try to cook, though! What are we cooking today? | Let's try to cook, though! What are we cooking today? |
357 | 00:19:22,760 | 00:19:25,400 | So, we're making the Duck Heart Torrija. | So, we're making the Duck Heart Torrija. |
358 | 00:19:25,600 | 00:19:29,200 | The duck hearts, we get them raw and we smoke them. | The duck hearts, we get them raw and we smoke them. |
359 | 00:19:29,400 | 00:19:30,760 | And for the torrija - | And for the torrija - |
360 | 00:19:30,960 | 00:19:33,800 | torrija is basically kind of similar to French toast. | torrija is basically kind of similar to French toast. |
361 | 00:19:34,000 | 00:19:37,840 | I love taking, let's say something that would normally be a dessert | I love taking, let's say something that would normally be a dessert |
362 | 00:19:38,040 | 00:19:41,480 | or a sweet dish and make it into a savoury one and vice versa. | or a sweet dish and make it into a savoury one and vice versa. |
363 | 00:19:41,680 | 00:19:46,680 | So the bread is soaked in a milk, yolk, orange, cinnamon mixture, | So the bread is soaked in a milk, yolk, orange, cinnamon mixture, |
364 | 00:19:46,880 | 00:19:48,680 | and we deep fry that. | and we deep fry that. |
365 | 00:19:48,880 | 00:19:51,120 | After that's been deep fried, we dust it with cinnamon sugar. | After that's been deep fried, we dust it with cinnamon sugar. |
366 | 00:19:51,320 | 00:19:53,720 | Well, dessert for dinner! I can't wait, so let's get started. | Well, dessert for dinner! I can't wait, so let's get started. |
367 | 00:19:53,920 | 00:19:55,200 | Cool! | Cool! |
368 | 00:19:55,400 | 00:19:57,160 | Earlier this week in The Chefs' Line kitchen, | Earlier this week in The Chefs' Line kitchen, |
369 | 00:19:57,360 | 00:20:00,840 | Hasanah featured in a fiesta of Spanish chocolate. | Hasanah featured in a fiesta of Spanish chocolate. |
370 | 00:20:01,040 | 00:20:03,000 | Up against three home cooks, | Up against three home cooks, |
371 | 00:20:03,200 | 00:20:05,920 | they baked, fried and whipped their desserts, | they baked, fried and whipped their desserts, |
372 | 00:20:06,120 | 00:20:08,800 | which saw our one and only tie of the year. | which saw our one and only tie of the year. |
373 | 00:20:09,000 | 00:20:11,040 | Both of these! It's a tie! | Both of these! It's a tie! |
374 | 00:20:13,520 | 00:20:16,480 | So the bread is just coated in plain flour. | So the bread is just coated in plain flour. |
375 | 00:20:16,680 | 00:20:18,720 | It gives it a crispy coating. | It gives it a crispy coating. |
376 | 00:20:18,920 | 00:20:21,520 | And it just gets deep fried after that. | And it just gets deep fried after that. |
377 | 00:20:21,720 | 00:20:26,760 | While that's going on, I will just flash fry the duck hearts. | While that's going on, I will just flash fry the duck hearts. |
378 | 00:20:26,960 | 00:20:30,160 | OK, so is this... This pan's... I can see that pan is quite hot. | OK, so is this... This pan's... I can see that pan is quite hot. |
379 | 00:20:30,360 | 00:20:32,000 | Yes. If not very hot. | Yes. If not very hot. |
380 | 00:20:32,200 | 00:20:33,720 | Very, very hot. Yeah. | Very, very hot. Yeah. |
381 | 00:20:33,920 | 00:20:37,640 | So you want to... You want the centre to still be quite raw. | So you want to... You want the centre to still be quite raw. |
382 | 00:20:39,640 | 00:20:43,120 | You don't want to overcook a cut like a heart. | You don't want to overcook a cut like a heart. |
383 | 00:20:43,320 | 00:20:46,280 | No, especially when it's something so small as well. | No, especially when it's something so small as well. |
384 | 00:20:46,480 | 00:20:49,360 | It's smelling so good in here. The smell of deep fried bread. | It's smelling so good in here. The smell of deep fried bread. |
385 | 00:20:49,560 | 00:20:53,120 | I mean, anything deep fried, right? It's beautiful. | I mean, anything deep fried, right? It's beautiful. |
386 | 00:20:53,320 | 00:20:56,360 | Hasanah now prepares the sweet, rich glaze. | Hasanah now prepares the sweet, rich glaze. |
387 | 00:20:56,560 | 00:21:01,000 | So the pan is cooked with grape must and mixed with sherry vinegar. | So the pan is cooked with grape must and mixed with sherry vinegar. |
388 | 00:21:01,200 | 00:21:05,160 | OK, so sweet and sour, essentially? Pretty much, yep. | OK, so sweet and sour, essentially? Pretty much, yep. |
389 | 00:21:07,240 | 00:21:08,760 | So you've cooked that really quickly | So you've cooked that really quickly |
390 | 00:21:08,960 | 00:21:12,000 | and it kind of almost looks like a syrupy... | and it kind of almost looks like a syrupy... |
391 | 00:21:12,200 | 00:21:13,800 | ..a thick, syrupy kind of texture. | ..a thick, syrupy kind of texture. |
392 | 00:21:14,000 | 00:21:15,720 | So you do kind of want the syrup to be quite glazy, | So you do kind of want the syrup to be quite glazy, |
393 | 00:21:15,920 | 00:21:17,960 | as you dress the whole dish with it. | as you dress the whole dish with it. |
394 | 00:21:18,160 | 00:21:20,280 | So kind of spoon-coating? Yes, pretty much. | So kind of spoon-coating? Yes, pretty much. |
395 | 00:21:20,480 | 00:21:23,080 | It's quite rich as well, so you don't really need that much. | It's quite rich as well, so you don't really need that much. |
396 | 00:21:23,280 | 00:21:25,800 | The whole dish is pretty rich. Yeah. | The whole dish is pretty rich. Yeah. |
397 | 00:21:26,000 | 00:21:28,600 | That's why it's so small! Uh-huh. | That's why it's so small! Uh-huh. |
398 | 00:21:31,120 | 00:21:33,480 | The duck hearts are just sliced in half. | The duck hearts are just sliced in half. |
399 | 00:21:33,680 | 00:21:35,320 | As you can see, it's still quite raw. | As you can see, it's still quite raw. |
400 | 00:21:38,280 | 00:21:40,040 | They look amazing! | They look amazing! |
401 | 00:21:40,240 | 00:21:43,080 | I love the resourcefulness of this dish using duck hearts. | I love the resourcefulness of this dish using duck hearts. |
402 | 00:21:43,280 | 00:21:47,480 | It really goes to the root and the core of Spanish cooking. | It really goes to the root and the core of Spanish cooking. |
403 | 00:21:47,680 | 00:21:48,960 | Yes, top to tail. | Yes, top to tail. |
404 | 00:21:49,160 | 00:21:51,320 | Yep, top to tail, nose to tail. | Yep, top to tail, nose to tail. |
405 | 00:21:51,520 | 00:21:54,240 | So that's just dusted with cinnamon sugar. | So that's just dusted with cinnamon sugar. |
406 | 00:21:54,440 | 00:21:58,640 | Oh, my goodness. Look at that. | Oh, my goodness. Look at that. |
407 | 00:21:58,840 | 00:22:02,200 | You can be really creative working in a kitchen | You can be really creative working in a kitchen |
408 | 00:22:02,400 | 00:22:04,840 | and you can also be really technical. | and you can also be really technical. |
409 | 00:22:05,040 | 00:22:08,880 | My mouth is watering just watching you plate this up. | My mouth is watering just watching you plate this up. |
410 | 00:22:09,080 | 00:22:10,760 | I started cooking for my friends | I started cooking for my friends |
411 | 00:22:10,960 | 00:22:12,720 | and just, you know, for my loved ones. | and just, you know, for my loved ones. |
412 | 00:22:12,920 | 00:22:16,600 | We plate it up with the duck liver pate. | We plate it up with the duck liver pate. |
413 | 00:22:16,800 | 00:22:19,720 | Oh, delicious! Yep, so everything's quite ducky. | Oh, delicious! Yep, so everything's quite ducky. |
414 | 00:22:19,920 | 00:22:23,200 | And realised like, "Hey! I kind of have an affinity for this." | And realised like, "Hey! I kind of have an affinity for this." |
415 | 00:22:23,400 | 00:22:26,160 | It gets quite a generous serving of pate. | It gets quite a generous serving of pate. |
416 | 00:22:26,360 | 00:22:30,920 | I really like complicated recipes and I like trying things out. | I really like complicated recipes and I like trying things out. |
417 | 00:22:31,120 | 00:22:34,920 | Hasanah layers on the succulent and rare duck hearts. | Hasanah layers on the succulent and rare duck hearts. |
418 | 00:22:35,120 | 00:22:39,040 | And it's also dressed with pork cheek as well. Crispy guanciale. | And it's also dressed with pork cheek as well. Crispy guanciale. |
419 | 00:22:39,240 | 00:22:40,560 | I love guanciale! | I love guanciale! |
420 | 00:22:40,760 | 00:22:42,520 | I think it's one of the most underrated | I think it's one of the most underrated |
421 | 00:22:42,720 | 00:22:44,600 | cured pork products there is. | cured pork products there is. |
422 | 00:22:44,800 | 00:22:49,600 | It's not just about bacon, it's not just about prosciutto. Guanciale. | It's not just about bacon, it's not just about prosciutto. Guanciale. |
423 | 00:22:49,800 | 00:22:52,640 | And then after that, we dress it with the glaze. | And then after that, we dress it with the glaze. |
424 | 00:22:52,840 | 00:22:55,000 | Oh, look at that. | Oh, look at that. |
425 | 00:22:57,520 | 00:23:00,000 | And there you go, the Duck Heart Torrija. | And there you go, the Duck Heart Torrija. |
426 | 00:23:00,200 | 00:23:01,560 | Wow! | Wow! |
427 | 00:23:01,760 | 00:23:06,920 | On this one plate are several of my favourite things in life. | On this one plate are several of my favourite things in life. |
428 | 00:23:07,120 | 00:23:09,880 | Hasanah, I'm not even going to wait for a knife and fork | Hasanah, I'm not even going to wait for a knife and fork |
429 | 00:23:10,080 | 00:23:11,440 | because you know what? | because you know what? |
430 | 00:23:11,640 | 00:23:12,920 | Stuff it in your mouth. | Stuff it in your mouth. |
431 | 00:23:13,120 | 00:23:16,400 | Bacon, duck hearts, pate, French toast - I'm in. | Bacon, duck hearts, pate, French toast - I'm in. |
432 | 00:23:20,640 | 00:23:22,680 | Oh, man! | Oh, man! |
433 | 00:23:22,880 | 00:23:24,680 | Where have you been all my life?! | Where have you been all my life?! |
434 | 00:23:24,880 | 00:23:27,120 | This... | This... |
435 | 00:23:27,320 | 00:23:29,280 | This is happiness on a plate. | This is happiness on a plate. |
436 | 00:23:29,480 | 00:23:32,280 | To me, this is what Spanish food is all about. | To me, this is what Spanish food is all about. |
437 | 00:23:32,480 | 00:23:38,520 | Really humble traditional origins, a real unapologetic use of flavour, | Really humble traditional origins, a real unapologetic use of flavour, |
438 | 00:23:38,720 | 00:23:43,200 | but also just so elevated, so dynamic, so vibrant, so exciting. | but also just so elevated, so dynamic, so vibrant, so exciting. |
439 | 00:23:43,400 | 00:23:45,840 | Thank you for enjoying it. | Thank you for enjoying it. |
440 | 00:23:46,040 | 00:23:49,240 | Being immersed in the cosy surrounds of Anada, | Being immersed in the cosy surrounds of Anada, |
441 | 00:23:49,440 | 00:23:52,400 | I've discovered a new appreciation for the flavours of Spain | I've discovered a new appreciation for the flavours of Spain |
442 | 00:23:52,600 | 00:23:54,440 | and how the clever use of ingredients | and how the clever use of ingredients |
443 | 00:23:54,640 | 00:23:57,760 | guarantees minimal waste and maximum deliciousness. | guarantees minimal waste and maximum deliciousness. |
444 | 00:23:57,960 | 00:24:01,560 | Just time now to say adios to Maria, as dinner service begins. | Just time now to say adios to Maria, as dinner service begins. |
445 | 00:24:01,760 | 00:24:05,080 | Wow! I've had the best day spending time with you guys in the kitchen. | Wow! I've had the best day spending time with you guys in the kitchen. |
446 | 00:24:05,280 | 00:24:09,040 | Taking something and then interpreting it in your language | Taking something and then interpreting it in your language |
447 | 00:24:09,240 | 00:24:11,520 | with your background and your skills - | with your background and your skills - |
448 | 00:24:11,720 | 00:24:15,240 | it's so dynamic, it's so imaginative, it is so Spanish, | it's so dynamic, it's so imaginative, it is so Spanish, |
449 | 00:24:15,440 | 00:24:17,040 | but at the same time, it's so you, | but at the same time, it's so you, |
450 | 00:24:17,240 | 00:24:20,240 | and I think that that's a wonderful thing, so thank you so much. | and I think that that's a wonderful thing, so thank you so much. |
451 | 00:24:20,440 | 00:24:21,760 | You're absolutely welcome, | You're absolutely welcome, |
452 | 00:24:21,960 | 00:24:23,640 | however, I can't let you leave | however, I can't let you leave |
453 | 00:24:23,840 | 00:24:26,000 | without having a true taste of Spain. | without having a true taste of Spain. |
454 | 00:24:26,200 | 00:24:29,240 | Um, let's, uh, share a glass of sherry together. | Um, let's, uh, share a glass of sherry together. |
455 | 00:24:29,440 | 00:24:31,200 | Salud. Salud. | Salud. Salud. |