CWtS 2024 episode 4
CWtS 2024 episode 4
Category
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CreativityTranscript
00:00Oh
00:07Chop my chopping club. I'm in trouble. My hands are shaking so scared
00:16Abby is sad to say goodbye. I've loved it
00:22Let the games begin I think I put in the wrong pot
00:31To really crank up the heat in the kitchen
00:37It's nerve-wracking
00:46Oh, this is so stressful time
00:50Sometimes you gotta win. I'm winging it so much I can play for man United
01:00You
01:07Welcome to cooking with the stars where we are separating the big cheese from the small fry and the ultimate showbiz food fight
01:14Three stars are poised and ready to battle it out all hoping to join Pasha and Catherine in next week's show
01:21But one of them will be heading out to the competition tonight
01:24And we're keeping it hearty and homegrown this week as they take on some much-loved family favorites
01:30Yes to paraphrase sister sledge. We are family
01:33I've got Emma Willis a bunch of celebrities and the world-class chefs who are mentoring them with me
01:39Get ready for a clash of the Titans Aquatic Wonder Woman vs. Olympic Superman vs. Carol Vorderman
01:47I
01:54Made it
01:57Sometimes it was chaos making a right pixie of this you've kind of bitten off more than she can cook. Come on, baby
02:03Oh my god, it's pink. I really need to work on my timings
02:07The salmon is definitely under but I'm kind of okay with that live to fight another week
02:13So tell me family favorites what we cook it I in beans pine beans a pie a day keeps the doctor away
02:20What's not that is wicked scotch pie, I don't know what scotch pie is
02:26This is one of our family favorites scotch pie. It's a traditional Scottish pie. It's normally made with mutton
02:31So it's a hot water pastry. Yeah, the same that you'd get for a pork pie comes together really quickly
02:37She needs to get the pastry done straight away. So it's got time to cool down so she can handle it
02:42What kind of stuff did you make for the kids when the cottage pie fish pie, but not pastry pie hot water pastry?
02:49I have never made before and that goes in the fridge
02:53Well that's happening
02:54Carol's gonna be getting there telling me and this is what Carol needs to go caution to the wind
02:59Put in the right amount of spices and seasoning. Is that what you call a teaspoon? Yes
03:03What would you call it a coffee spoon I
03:08Love spicy food think we hit the right balance with our Tony teaspoons
03:12The secret will be to get as thin as possible without it tearing. This is taking me time
03:17Isn't it? My hour is quick quick quick quick. Slow down
03:22That's that right masala beans. It's all in preparation for easy service. Then your fried egg on top
03:30perfect
03:33That's got a kick one of the things we're up against with time is we do four plates everything
03:38It's all about the clock. Isn't it? Boom? I
03:44Am so relieved to made it through
03:48Risotto is very new to me. So it wasn't perfect. I'm hanging on the wing and a prayer
03:53There's a couple of things I had to wing to get through at the time
03:56It's gonna wait for this to dry out a little bit. The competitiveness is coming out and now I am coming for that price
04:02Bring it on. What's your family favorite? I think my family would be rice and peas. Would you have lamb chops?
04:09Quick, so I'm giving you quick things to do so we can get through to next week. So we've got lamb chop
04:13We've got fresh new potatoes. We've got roasted hispy cabbage and some minted peas looking at all the elements
04:18I may have bitten off more than we can chew. We're gonna start off by marinating our lamb chops. We've got honey
04:24We've got chili a little bit of garlic. It's gonna be good. Nothing. They're gonna
04:29Live all the bones, but the next thing sauce and a reduced stock and herbs stand together. I'm concerned about the sauce
04:34It's not something I'm used to we're gonna look at a good glass of wine a little steamer
04:39We're gonna bubble it almost all gone. This makes a bit richer a bit deeper
04:43We have a few drunk people at the end of it all
04:47That might be a good tactic actually just needs to get there a lot faster
04:51I do worry that on the day some pans are gonna be smoking hot
04:56That detail we will cross that bridge when we come to it lovely so they look gorgeous and
05:00Remembering every element that he's gonna have to throw on at the end
05:03It's gonna be where it might be a bit of a struggle a spoonful of peas whether or not I can
05:09Cook everything in an hour. We'll see get that chopped down and just hope he gongs me in and then I can come and sort
05:15it out I
05:19Absolutely loved cooking out there. Yes. It was nerve-wracking. So I'm like shaking
05:23I think my adrenaline was just going
05:28It's definitely worth it in the end I think the balance of the sweet and the spices in there was perfect
05:34I'm a bitch Lena proud, which is the best thing
05:41I am stoked that she beat Linford Christie, but there is no rest this week
05:47It's family favorites and we're gonna do veggie chicken and chips
05:50We're gonna use mushrooms with straw fries harissa coleslaw and some tamarind ketchup. Oh, wow. That sounds amazing
05:56I've had mushroom burgers before but I've never actually had it in this style. We need a wet batter and a dry batter
06:02It is challenging. There's lots of spices
06:04We have ground ginger and onion salt paprika half a teaspoon of dried oregano time
06:10So many herbs and spices and there's a perfect balance if those mushrooms don't have enough time to pack in the flavor
06:17Then the rest of the dish fails. So with family favorites, what kind of things do you like to have or sweet-and-sour pasta typical jar?
06:23Yeah, okay
06:25Whatever happens in this competition. I'm hoping we could move away from having pasta with a sweet-and-sour jar topped over it now
06:32We are front-loaded. It's all about the fry. Okay mushrooms have to go in first golden brown color is what we're looking for
06:38They need time to rest and to crisp up
06:42Whilst that happens those fries go in
06:44So when you drop it in you want to drop it away from you?
06:47I'm just learning so many different skills. You had a few that kind of stuck together. That's okay
06:51We can kind of be like we're not having you it's gonna be quite a lot that could go wrong. I love those mushrooms
06:56I've got really think about making sure those fries are not clump if they clump up we are over. Let's do
07:01It's family favorites week and you're not just trying to impress your chefs tonight because we've got some very special
07:15People in our midst. Oh my god, my mom's here
07:24Carol you've got some friends here today. I believe Jules and Evie. Yeah. Hello
07:29And as Carol ever cooked for you never
07:34Great so this is a big day
07:37And Linford, I believe we have to take your daughter and Kathleen his fellow Olympian exactly. That's right
07:42So what is your dad like in the kitchen? Oh, I'm very calm and collected. He takes his time. Yeah, not like when he's running
07:50And Ellie now we've got Liz and we've got Billy here
07:55Lovely to see you both
07:56So Billy was actually my coach for many many years Liz is best friend
08:01It also teammate and also gold medalist swimmer to say it's like the Bank of England in here so much gold
08:06And has Ellie ever cooked for you the last time I cooked I brought in pizza dinner. Yeah
08:13Okay, so stars you are about to face a three-way cooking battle the winner goes straight through
08:20To next week and the two losers will face off in the cook-off at the end of the show
08:25You've got one hour to prepare your dishes. You'll then be judged by the five remaining chefs
08:31Remember, you can get two minutes worth of help from your mentors by hitting your golden frying pan. Are you ready?
08:38Yes, very best of luck. Good luck to you guys as well because you'll be tasting stars get cooking
08:50Let's go
08:58Let the games begin
09:00Puppy our celebs both gold medalists. So I'm sensing the competition. Definitely gosh, actually, I'm getting a bit more nervous now
09:07I'm shaking not only they having to cook in the one hour, but they're getting four plates of food up hard enough
09:13I'm to knock out two. So this is a pressure challenge as well as the time
09:17I
09:19Don't always echoes me. I'm used to it
09:22What's Linford's gloves for please? He doesn't want to touch the chili and then touch his face. Oh, I see
09:27I'm making my marinade my lamb. What kind of potatoes are you making crush new potatoes?
09:32We've got the hispy cabbage as well, which I want to get nice and charred
09:35There'll be a rush at the beginning. But once we've done that we'd be okay
09:38That's the marinade. So he's got some chili garlic at time mint all those sort of lovely things
09:43I've done this before and a little practice run
09:45It's gonna take a little bit longer than I thought it would be but we'll see using like marinades fresh
09:50There's been something new that he's learned through this. I'm just gonna put the lamb in it and then go off and make something else
10:01It's really funny, you know because you got oh, yeah, I know exactly what I'm doing and then you forget two things
10:06That's boiling so this is a space scotch pie, so we're doing this traditional as we can
10:12Pastry time very conscious that I have to get it
10:15Right. It's Carol making her own pastry. Carol's making a hot water based pastry
10:20What's the difference between a hot water pastry and any other pastry?
10:23I was large but we're using butter here a little bit lighter. It's using scotch pie traditionally game pie pork pie. Ow
10:31ow
10:32ow
10:34ow
10:36When you put your fingers in it's like wow, that's hot
10:39To do a pie in an hour. It's pretty tricky
10:42He's just putting it on a trickle because you normally leave that for about two to three hours
10:46Let it relax and then it's handleable. Wow, that's hot
10:50Hopefully it will be cool enough for her to roll out when she comes to use it and that goes in the fridge
10:56So that's that
10:59My
11:01Mushrooms are getting marinated. Oh
11:04Sugar already dropped one. Ellie is making a family favorite, which is normally fried chicken
11:10But we've gone for really meaty oyster mushrooms and exotic mushrooms in here. So this is for the dry mix to the mushrooms
11:18I'm writing everything down got a pen this time and I've write table spoon teaspoon because I was getting confused
11:24I like how Ellie it marks everything. Oh
11:28Yeah, Ellie is not used to big spice
11:30We need to pack loads of flavor into those oyster mushrooms to make sure they taste like our classic chicken and chips
11:37This is gonna be defined if it works. Well, I need to be like limp fed. Don't rush
11:43Stars 40 minutes left. That's nerve-wracking 20 minutes
11:47Okay
11:49Don't
11:51So this is a filling spiced lamb
11:55Bang on baby is mince the usual filling for a scotch pie. It's mine
12:01Mutton mince, but we've just added up a jab we twist it
12:04We've got coriander ginger garlic all that hard work out the window then if it's not smooth enough
12:10So hopefully season's perfect two teaspoons of hot chili powder
12:14What I'll do is I'll do two normals Carol, how's this all going? Well so far Tom, okay
12:24My friends how embarrassing and well, I didn't like to mention actually that your friends had never been
12:30Dwell on that, but I mean, what are you worried about with this dish? It's getting the spices, right?
12:35So you have a teaspoon? Yeah, but Tony goes like that. Oh
12:40And he doesn't so I go well, is it a teaspoon is it a Tony teaspoon, but what I'm gonna leave you to it
12:44Yes, but um, thanks for this chat, but that's in your neutral bullet. Don't drink it as the juice
12:49See you shortly. Bye darling
12:53Good
13:04Trying to make the source should have been on ages ago
13:09Taking so long doing the shallots
13:11I said to him just get them peeled get them cut through once but he's going for the julienne and the fine
13:15I think I put in the wrong pot
13:18could be
13:20One of the things that the judges couldn't highly criticize if we don't get the consistency, right?
13:29I've just done it back to front. Sorry
13:32He panics me when he cooks. He really does
13:35Don't even know what's beeping but something's beeping
13:37I am really worried that he still hasn't got the sauce on because if he doesn't reduce it in time
13:42It's just gonna be a pan water. What are you seeing in your dad right now? It's the anxious distress. Yeah
13:48He's good under pressure, but not
13:51I don't know what this looks like. It's a bit flustered over that recipe right now. What the I
13:59Really don't know what's happening at the minute
14:02He's a bit flustered it's back around the heart look look look he's panicking Jesus Christ
14:15Welcome back to cooking with the stars this week
14:17It's all about family favorites
14:19Carol and for the early at cooking to impress our chefs and their loved ones where currently Linford is struggling with his sauce
14:26Right, let me calm down
14:29I
14:30Get the wine in
14:32You're right. Breathe Linford. You've got this boy. I'm half thinking he's freestyling this now. He's not drinking that way
14:40Don't think he's used it. It's pretty forgotten
14:43Linford is cooking chili honey and mint lamb chops with a herby crumb crushed baby potatoes
14:49Roasted M&S hispy cabbage and minted peas accompanied by a red wine sauce
14:54But with so much to achieve timing will be key
14:58The wine's only going in the sauce now. Oh
15:03I am
15:06Considering he is, you know, literally a gold medalist in sprinting. He's one of the slowest people in the kitchen
15:1430 minutes stars 30 minutes that went fast. So the pastry
15:20It's rolling a lot easier than it was in the test. So I don't know
15:25I've got it, right
15:26For family favorites week Carol is preparing scotch pie and masala beans
15:31The success of this dish relies on the pie pastry
15:35Which needs time to cool before it's cooked to perfection in the oven. This is rolling a lot easier than I thought
15:41She's making me worry. I look at one
15:45Piece is not cool as it should so it's more delicate
15:48There might be a challenge and putting it in the molds. So I hope she calls me in
15:55I don't know why but it seems a lot softer, right?
16:00She's going
16:09Oh and never going was that the orchestra, isn't it?
16:17I don't know what the hell's going on. Let's get some space
16:19Please
16:21They are right
16:23Yeah, well, we it's not had enough time to chill. So it's very delicate. Did it's the rest. No, no, I see that's fine
16:29Make sure we push in
16:31Edges in the corner of that. Okay, give me another one, but even if he doesn't finish she's watching what he's doing
16:36Where's the sauce? I'm a little bamboo. This is what's that's gonna be. Okay, cool, right?
16:41Thinking things right about the sauce. So that's good
16:43Oh, yeah, I'll be in town wasn't expecting to call you. Yeah, but I just got no you're all good
16:47Once wine's become reduced pour that into here. Okay, so that's gonna be your sauce
16:55Yeah, you've got after this we start putting the mince in yeah Tony times up give me a last one Tony out
17:04Okay, so sauce is on just leave this now
17:13That was really old one and we know but like it needs to be
17:23She's fell on the pies thank God so good smells good. I'll get them in don't worry
17:28It's hard to make four pies as well. Yes. I said you stitcher, right?
17:33Right, that's all going in
17:38Right, that's good
17:41Okay, those are getting cut
17:44To make the coleslaw, we're actually using rose harissa. So it's a really strong pungent North African flavor running through it
17:51So we've got orange segments or to add that lovely fruity element
17:55Ellie's take on chicken and chips is fried exotic mushrooms with spicy fries
18:00Accompanied by harissa ketchup and slaw with so many flavors to balance precision is paramount
18:06I've got plenty of coleslaw here. She hates coriander, but I have got to put coriander in the coleslaw
18:13Okay, so that oh
18:17Okay, I'm great I've got a pen today
18:22So my coleslaw is getting ready I've just got remember what these differences are that's a mint that's a mint and apparently that's a
18:28Coriander coriander. Do you like coriander? It's horrible. My friends don't like coriander either
18:33A lot of time for all three of you to be sat there
18:39Elliot's being really meticulous. I really needed a crack on 15 grams. I've never weighed mint
18:45She's weighing out the grams of mint right now. I've told her a couple of sprigs
18:50We should have already been on with the straw fries. Yeah
18:54There's something missing, but I can't think what it is. I've crossed everything off. I'm gonna gong Shalina in
19:03Shalina is in
19:07I'm gonna try and do as many potatoes as possible. I'm Coleslaw needs a touch of sugar. So I'm gonna just get some sugar
19:12Yeah that's what I thought. This is the chip part. This is a chip. What?
19:16She forgot that. Am I all okay for time? We should be okay. Bit on it. You don't want these to brown, okay?
19:22Okay, do I need to make any more? I think you need to make some more
19:25Yeah, and then the rosemary needs to go with it. Okay rosemary with it. Yeah, Shalina out now. Time's up
19:32Thank you. Very good work. Very good, very good. I'm glad I got Shalina in. I need to think about time. Ten minutes left, ten minutes
19:43Okay, so lamb chops are going on now, which is good, but the sauce ain't gonna be ready in time at all
19:49I'm quite relaxed. I think sometimes if you rush things
19:53That's when it goes wrong. Smell so good. We need to make sure the fat gets rendered out that side
19:58Yeah, you know because otherwise you get that chewy fat and it's no good. So far
20:01I mean, they're doing quite well.
20:04I can smell some burning over from Linford. Is that the fat of the lamb? What's happening over there?
20:10I think the lamb's going to be overcooked because it looks charred
20:15I'm good so far. I'm good
20:22Couple more minutes. My main concern is after over frying of the mushrooms
20:27They could go bitter with all those spices
20:30Golden brown is what we're looking for really
20:33I'm happy with these. I think they look good. Now. I just need to get the fries in
20:40Eggs, eggs are going in, eggs are going in. Two eggs in one pan, yeah. Gently, gently. What a nice fried egg, runny yolk
20:48This is a risky strategy for you. If you overcook some, it's not good
20:52I'm getting more nervous because it's like the end and I don't want it all to go wrong
20:56Five minutes left, Sazh, five minutes
21:03When they need to do four plates, it takes at least a minute to get that from the counter to the pan
21:09That's the last thing you think about, isn't it?
21:13I wanted the mint to go into the potatoes, but he's just put a load of parsley in there instead. Okay
21:19So I don't know if these potatoes are supposed to be mashed. I don't think they were. Are they mashed now?
21:23Yes
21:25I think Limba's gone a bit heavy-handed with those potatoes
21:28I really need everything in the fryer. We don't have much time left
21:32And if she doesn't finish, we're not gonna have fries. I need to sprinkle them in, can't have these clumping
21:40Sorry guys, sorry
21:44Only thing I'm nervous about is the pies being cooked
21:50These are just gonna have to come out, aren't they?
21:56Pies look quite pale
21:58Shouldn't be too pale. It should be that sandy colour. Stars, you have three minutes. Remember if it ain't on the plate
22:08They're into the competition too much this time, they're not listening to us at all
22:13She needs to be really careful with these straw fries. She's overcrowding, they're gonna clump together.
22:20Oh no
22:21Are they supposed to stick together? We're meant to move them around when they're completely fat. Oh, I think I've overdone them
22:26Oh, this is so stressful
22:29I'm just trying to give a little seasoning to these peas. They look good. Yeah, you know peas go with everything. 90 seconds
22:36Plate up!
22:38You're fine, Carol
22:40Ow!
22:42She's fine, the hot, the hot
22:44Ow!
22:46Oh, she's dropped a pie
22:48I've never been so nervous about a pie in my life
22:51Come on, Linford!
22:53I'm just winging some seasoning here, just a little winging
22:5545 seconds!
22:59Come on, Linford, dash it on!
23:01Oh, a sauce!
23:03You're getting a sauce!
23:05Come on!
23:07Come on, Carol!
23:09I'm trying!
23:11Remember everything on your plates, guys!
23:13I've got to pick the best chips. It doesn't look the best
23:15I'm getting stressed
23:1720 seconds!
23:20I'm trying!
23:22Come on, Linford Christie!
23:24Speed it up, boy!
23:26Linford, start sprinting!
23:28Should we help her?
23:308
23:327
23:346
23:365
23:384
23:403
23:422
23:441
23:46Gee, that's stressful
23:48Oh, no!
23:50What is it?
23:52Oh!
23:54I forgot!
23:56Oh, man!
24:04Welcome back to Cooking With The Stars
24:06where Carol, Linford and Ellie
24:08have been battling it out in the kitchen
24:10with their family favourites
24:12It's a fama-lama ding-dong
24:14and our chefs are ready to taste
24:16The losers from this battle
24:18will face tonight's cook-off
24:20Carol has cooked scotch pie
24:22and masala beans
24:24Well, I had another pastry moment
24:26and when you're under stress
24:28everything feels softer or harder
24:30than it used to
24:32Linford has cooked chilli, honey
24:34and mint lamb chops with a herby crumb
24:36crushed baby potatoes and a red wine sauce
24:38However, his minted peas
24:40didn't make it to the pass
24:42That was stressful
24:44There are certain elements to what you've got to do
24:46and I forgot the peas
24:48Fingers crossed that I've done enough to get through
24:50Ellie has cooked veggie chicken and chips
24:52fried M&S king oyster mushrooms
24:54with spicy fries, harissa ketchup
24:56and slaw
24:58At the start I was so calm
25:00I was ticking all the ingredients off
25:02but my chips are my downfall
25:04They really clump together
25:06They're the bit that I think the chefs are going to really critique
25:08With the five non-competing chefs
25:10ready at the judges' table
25:12it's time to find out who's safe
25:14and who will fight for survival
25:16in tonight's cook-off
25:18OK, so in front of you
25:20you have Carol's spiced lamb pie
25:22and masala beans
25:24Wow
25:26That spicing is perfect
25:28Oh my goodness
25:30Let's make like the financial year
25:32and start with April
25:36Carol, when I saw the dishes
25:38and each individual egg
25:40just glistening on top
25:42I was so impressed
25:44That pie and the filling
25:46is my kind of food
25:48The spices are spot on
25:50The pastry needed a little bit more time
25:52but this is a great dish
25:54OK
25:56Michael, how has this dish impressed you?
25:58Carol, the eggs are all cooked perfectly
26:00I love the spice inside the pie
26:02but I agree with April on the pastry
26:04I think it needed a little bit further
26:06Other than that, incredible
26:08Let's see
26:10For four plates of food to come out looking like this
26:12is a triumph
26:14Perhaps a touch more salt would elevate those spices
26:16but delicious, thank you
26:22Lovely feedback there
26:24Carol, how does that feel?
26:26It feels amazing, thank you so much
26:28So ladies, what was your final verdict?
26:30Unbelievable
26:32To me, it wasn't underdone
26:34As a Scottish person, I thought it was just perfect
26:36Next
26:38Next, we've got Linford's
26:40lamb chops with crushed baby potatoes
26:42red wine sauce, but no
26:44minted peas
26:46Oh my God
26:52He's nervous
26:54Michael, what did you think?
26:56The lamb is beautifully cooked
26:58I love the sweet-sour on it
27:00Potatoes a little bland, but nevertheless enjoyable
27:02Sauce was good, I thought it had lovely acidity
27:04But I just wanted to taste those peas
27:06Where were they?
27:08Yes, please, for me
27:10April, what did you think of this dish?
27:12Linford, that lamb was perfectly cooked
27:14Pink in the middle
27:16The sauce is delicious
27:18That honey with the spices works really, really well for me
27:20Your potatoes, I felt, needed a little bit more seasoning
27:22But all in all
27:24I'd eat it again and again
27:26Rosemary, a couple of thoughts from you
27:28Lamb is perfect
27:30Lovely marinade, the whole thing just works
27:32But I really wanted those peas
27:34I really wanted those peas
27:36So, Linford
27:38Bad man
27:42So, Linford, apart from me and missing peas
27:44Pretty good comments
27:46Thank you, thank you
27:48The peas were already done, I got a little bit confused
27:50But I tried my best
27:52Jake and Catherine, what did you think?
27:54It was really good, I'm very proud of him
27:56It was wonderful
27:58Thank you
28:00And finally, we have got
28:02Ellie's veggie chicken and chips
28:04With ketchup and slaw
28:06Jack
28:08Jack, your manners are atrocious
28:14Michael O, what do you think of this?
28:16Ellie, I thought the mushroom
28:18As fried chicken was an absolute triumph
28:20I think
28:22The texture of the mushroom is incredible
28:24I don't like coleslaw as a rule
28:26But I love the freshness with the orange through it
28:28My only negative would be
28:30I'm not quite sure with the chips how to eat them
28:32And that's why Jack goes straight in with a hand
28:34Because there's no other way to pick it up
28:36Jack
28:38Ellie, well done
28:40The oyster mushroom is brilliant
28:42I like the spice levels
28:44Shoe string fries, yeah, which for me didn't quite hit the mark
28:46But the rest of it, I couldn't fault
28:48Thank you
28:50Rosemary
28:52I think those oyster mushrooms are absolutely wonderful
28:54They are maybe a little over salted, that's all
28:56Well done
28:58I'm so proud of you, Ellie
29:02Ellie, I know it was an intense cook, wasn't it?
29:04Yeah, it was stressful towards the end
29:06But I got it out to have them enjoy it
29:08It's the main thing
29:10And Liz and Billy, what did you think of it?
29:12Magnificent dish
29:14Well done, Ellie
29:16Remember, chefs
29:18You're voting for the family favourite dish
29:20You rate most highly
29:22The two stars with the fewest votes
29:24Will face each other in the cook-off
29:26One of them will leave us tonight
29:28April, we'll come to you first
29:30Whose was your favourite dish?
29:32These are all great dishes
29:34The one that I have chosen as my family favourite
29:36Was cooked by Linford
29:44Michael O, who gets your vote?
29:46The dish I've chosen, I think, showed the most skill on the plate
29:48And technical ability
29:50And also packed a great flavour
29:52And that dish belongs to Carol
29:58Jack, which dish won it for you?
30:00All the dishes were great
30:02But there was one standout dish for me
30:04And that was Carol
30:08Carol has two votes
30:10And Linford has one vote
30:12So, Carol, you need one more vote
30:14To make it through to the semi-finals
30:16Michael Cates
30:18Well, this is what I love
30:20It's fantastic food
30:22But for me, there's only one winner
30:24And that's Carol's dish
30:30You're through to next week
30:32You're through to the semi-final
30:34How does that feel?
30:36It feels amazing
30:38I'm quite shocked, to be honest
30:40But obviously delighted
30:42But thank you
30:44Linford and Ellie, you are going into a cook-off
30:46Linford, how are you feeling?
30:48I'm really in the cook-off. How do you think she'll get on?
30:50She'll be good
30:52Ellie loves reading her recipe to the tee
30:54She's got her pen and she's marking and ticking it as she goes along
30:56The most important thing is just go out there and enjoy it
30:58Linford and Ellie, as you know
31:00You are going to be taking on a recipe
31:02That you have never seen before
31:06And this one really is a family favourite
31:08Tonight, you'll be making
31:12A chicken quiche
31:14Chicken quiche
31:16And before you completely chicken out
31:18Here's some little birdies
31:20To tell you how it's done
31:22Chicken quiche
31:24With cold cannon
31:26And hazelnut broccoli
31:28A family favourite
31:30An elevated take on it
31:32Make it from scratch is an absolute challenge
31:34The cut in the chicken
31:36Needs the precision of a surgeon
31:38But if the breast is pierced all the way through
31:40The butter will dribble out while it's cooking
31:42And you will not have an oozy centre
31:44Onto the garlic butter
31:46You want a big punch of garlic
31:48But not too much
31:52Too much garlic will overpower the dish
31:54The garlic butter goes into the pocket
31:58The chicken needs a bread crumb coating
32:00Two coats to make sure it's completely covered
32:04The crumb helps keep the buttery filling in the quiche
32:06So coating it well is crucial
32:08The chicken quiche needs to be shallow fried on the stove
32:10To ensure that they're golden brown on the outside
32:12The quiche is served with cold cannon mash
32:14And hazelnut broccoli
32:16The mashed potatoes need to be completely smooth
32:18Then mixed up with the buttery cabbage
32:22There are so many stages you need to get perfect
32:24To get that oozy garlic butter centre
32:26So Linford, how confident are you about making a chicken quiche
32:28As long as it doesn't taste foul
32:30Awww
32:32Very good
32:34Ellie, do you still feel relaxed now that you're behind that counter again
32:36Yeah I do actually
32:38Hopefully don't give them more chicken
32:40No
32:42I'm not giving them more chicken
32:44I'm not giving them more chicken
32:46I'm just going to give them a little bit more
32:48I'm just going to give them a little bit more
32:50I'm just going to give them a little bit more
32:52I'm just going to give them a little bit more
32:54Hopefully don't give them more chicken
32:56No
32:58Well Linford and Ellie you have got 45 minutes
33:00To prepare your chicken quiche
33:02All eight chefs will judge this challenge
33:04They've been sent away to the blind judging room
33:06So they won't know who has cooked
33:08Which dish
33:10And as ever that means that your own chef
33:12Could help in sending you home
33:14Tonight
33:16Good luck
33:18Stars
33:20Get cooking
33:22There we go
33:24I've eaten quiche but I've never made one
33:26So Pasha
33:28It's you, me, Catherine
33:30And one of these two
33:32This is the garlic butter
33:34Beat Linford once, I hope he'll beat it again
33:36This is going to be an epic cook off
33:38I've got two gold medallists here
33:40Focused, driven
33:42Making a nice chicken quiche
33:44From scratch is really difficult
33:46If my quiche doesn't just ooze out delicious garlic butter
33:48I'll be gutted
33:50I'm just trying to grate the garlic
33:52And see what happens
33:54Get that garlic going, that's it
33:56Gosh it smells
33:58It's in our nails already
34:00I love garlic
34:02Be careful Ellie with your fingers
34:04It's hard work
34:06I've done that and then he does a bit of acrylic in there
34:08Yeah I'm just trying to get it out of the way quickly
34:10You're like lightning speed
34:12You're running and taking control
34:14It's really important with a chicken quiche
34:16That you make sure the garlic butter in the middle
34:18Is full of flavour
34:20Lots of parsley, salt, garlic
34:22And of course butter
34:26Oh
34:28I forgot to add the butter
34:30I was like what's happened here
34:36Time is of the essence definitely
34:38I can hear Linford going for that
34:40Do you think they care more about winning gold medals
34:42Or the golden frying pan
34:44Oh the golden frying pan
34:46Every day right
34:48There's loads of gold medal winners
34:50How many gold frying pan winners are there
34:52You can tell we're both athletes
34:54Because we're not talking
34:56How do you get the hole in the middle of the chicken
34:58You've got to make sure it has lots of butter
35:00Do you inject it
35:02They need to cut a hole that's deep enough
35:04That you can pipe that butter in
35:06So that it's nicely filled
35:08But also we can't cut through it
35:10Because then ultimately the butter will leak out
35:12He's on it already
35:14I don't know how to cut this
35:16She's doing the chicken
35:18Making a sort of pocket
35:20Careful
35:22I think you've got to get this technique really really right
35:24This is so important
35:26Do you know what I don't even know what I'm doing
35:30The butter's going to melt in there
35:32So if they make the pocket too large
35:34It could just leak all the way through
35:36Gosh it's hard
35:38Oh god Ellie be careful please
35:40Oh it's pierced through
35:42Blink it Laura
35:50Welcome back to Cooking With The Stars
35:52Where Linford and Ellie are making
35:54Chicken Keeps
35:56From a recipe they've never seen before
35:58And Linford is racing ahead
36:00I'm happy with that
36:02One of the most important things is when they do put that butter in
36:04They leave enough ridge
36:06So it's the protein seals
36:08During the cooking
36:10A generous amount but not too much
36:12And that will keep it nice
36:14And succulent
36:16There we go
36:18So there's a lot to do so make the butter
36:20Stuff the butter, chill them
36:22This is hard, this is too much
36:24Peel the potatoes
36:26Linford already on potatoes
36:28I'm trying to get as much of the preparation
36:30Then as possible because I'm going to need it
36:32Later on
36:34Linford, have you done your chicken?
36:36Yeah yeah yeah
36:38Have you done your chicken Ellie?
36:40Just put it in the fridge now
36:42It should just a little bit be hot
36:44Peel the potatoes, Linford's way ahead of me
36:46But hey
36:48I can peel potatoes which is a blessing
36:50They're serving the Keeve with
36:52Colcannon which is mashed potato and cabbage
36:54And is absolutely delicious
36:56I'm just following this recipe
36:58And hopefully it comes out
37:00Linford's so chilled isn't he?
37:04This is my concentrating face
37:0630 minutes
37:08I'm definitely not going to finish
37:10But hey
37:12Oh I need to put the water on
37:14To boil
37:16It's not even hot
37:18Should have put it on earlier
37:20This is the mix
37:22Three eggs
37:24Linford's just started his breadcrumb mix
37:26Oh yes
37:2850 grams of cheese
37:30This is a bugger
37:32It's all new to me
37:34The importance of breadcrumbing
37:36The Keeves is fundamental to the dish
37:38You need to put it in the flour first
37:40So the eggs stick to the flour
37:42And then the breadcrumbs will stick to the egg
37:44And sometimes you've got to wing it
37:46I'm winging it so much
37:48I can play for Man United
37:50If they miss any steps out
37:52You'll have uneven coverage of the breast
37:54And when you've got a chance
37:56Of that lovely butter that you've made coming out
38:00Good technique Dale
38:04No I didn't
38:06Nothing happened there
38:08It's 28 grams
38:10Did you use all your parmesan
38:12Nearly, it's quite a bit
38:14Yeah this is why people buy grated parmesan
38:16They really need to double crumb
38:18Because they need to have a good
38:20Solid crust on the outside
38:22To make sure that it's succulent inside
38:26I'm just going to do it with my hands
38:28Apparently I've got a double dip
38:30That makes it crunchier
38:32Look at the mess I've made
38:34Don't worry about that darling
38:36Cooks will have access to a temperature probe
38:38And they need to get that oil
38:40That they're going to shallow fry the chicken in
38:42To at least 180 degrees celsius
38:44I'm going to check the oil now
38:46To see what temperature it's at
38:48Any less and they're going to pull the breadcrumbs off the chicken
38:50And just slowly stew it
38:52Any more and they'll cook it too fast and the breadcrumbs will burn
38:54Come on guys
38:56Get that chicken in there
38:58Ultimately they have to put it in the oven
39:00If they had just put it straight into the oven
39:02You will not have a nice crispy exterior
39:04Well done Linford
39:06Your oil, have you done your chicken?
39:08No, my oil
39:10Your oil's not hot enough
39:12See I put mine on a little bit earlier on
39:14Shall I just put the chicken in?
39:16Cooking on this cave is imperative
39:18With other dishes it's down to our taste and how we like to eat it
39:20But with cooking this right it's actually down to our health
39:22You know we can't eat raw chicken
39:24Ellie you're going to have to get your chicken in the oven
39:26Time's running out
39:28This is a proper cooking challenge
39:30Come on Elle, you can do it honey
39:32Is that good for chicken?
39:34Yeah, yeah, get the chicken in
39:38Going to make sure the chicken is cooked
39:40Because it's got to be in the oven for 10-15 minutes
39:4210 minutes left
39:44Right, I'm just trying to work out where I am
39:46Got 10 minutes left
39:48Going to mash the potatoes
39:52Swimming arms
39:54It's hot
39:56Gosh it's hot
39:58Gee
40:00With the colgana they need to make sure that they season it really heavily
40:02Because potatoes just absorb flavour
40:04They really need to follow the recipe
40:06In terms of that cream to butter ratio
40:08And getting it perfectly whippable
40:1050 grams of butter
40:12I'm just going to put
40:14Just guess
40:16Definitely not cooking this dish ever again
40:18I don't even know where I am you know
40:20Ellie I'm just winging now
40:22Whether or not Linford is going to actually follow
40:24A recipe to a tea
40:26I do not know because he cooks with his heart
40:28I'm not doing very well am I
40:30It might be big flavour
40:32But it might not be right
40:34Okay 2 minutes now
40:36I don't know what I'm doing
40:38I've got to do the cabbage
40:40So Linford hasn't put the greens in the potatoes yet
40:42Ellie's done hers
40:44I love cooking but this is stressful isn't it
40:50Linford that's looking great
40:52Well done Linford
40:56If that butter's leaked out from the bake
40:58And we get it here
41:00Celebrities won't know
41:02We'll cut open it'll be empty and dry
41:04And there'll be nothing they can do about it
41:06That timing of the cooking needs to be
41:08Perfection
41:10Got 1 minute left
41:12So get everything on the plate
41:14You alright Linford
41:16Don't worry about him
41:18Yeah I'm good
41:20I hope it's cooked
41:22Ellie just get it on the plate now
41:26Oh look at that
41:28Ellie 30 seconds
41:30Look at that mighty chicken
41:32Hurry hurry
41:34And don't forget that juice
41:36Ellie you need to move quicker
41:405, 4, 3, 2, 1
41:50I think I messed up a lot
41:52I was way ahead but towards the end I just
41:54Got lost
41:56If the judge is cutting to my chicken and it's raw
41:58I'm definitely not going through to next week
42:10There's something in there
42:12Poppy's star Linford
42:14Has served his chicken kiv on the green plate
42:16The green plate
42:18Is a little bit haphazard
42:20The chicken's cooked well
42:22Does need more of that garlicky butteriness
42:24In the middle
42:26It's a very well delivered plate
42:28It also seems to have more time in the oven
42:30Because the crumb is drier
42:32This person has struggled a bit making that colcannon
42:34Because the cabbage is completely
42:36Separate from the potato
42:38They've read the recipe and not understood it
42:40While the gold dish
42:42Belongs to Shalina's star Ellie
42:44They both look almost identical
42:46The kiv
42:48Cooked perfectly
42:50Doesn't seem like there's a lot of butter in there
42:52But none of the chefs know which star
42:54Cooked which plate
42:56The gold plate is very elegant
42:58There's a perfect amount of golden colour
43:00On the outside of the kiv
43:02The chicken itself is lovely and moist
43:04Beautiful colour, beautifully succulent
43:06The mash has got the cabbage running through it
43:08I just want more butter running through that chicken
43:10Just to make it extra juicy
43:12I think we need to vote
43:14Let's go
43:18Whose chicken kiv
43:20Will be worthy of a place in the semi-final
43:22Linford's green plate
43:24Or Ellie's gold plate
43:28Linford and Ellie
43:30The chefs have tasted both of your dishes
43:32And they voted for their favourite
43:34Before we reveal
43:36Whose dish received the most votes
43:38Let's find out if your mentor
43:40Voted to keep you in the competition
43:42Or to indeed send you home
43:46Shalina you voted for
43:48The gold dish
43:50As your favourite
43:52I can confirm
43:54That dish was made
43:56By
43:58Ellie
44:04Poppy
44:06The dish that you
44:08Chose as your favourite
44:10Was
44:12Ellie's gold dish
44:16There are still six more
44:18Votes that make up the final result
44:20And I can reveal
44:22That the star
44:24With the most votes and staying in the competition
44:26Is
44:34Ellie
44:38Ellie
44:48Ellie congratulations
44:50Are you excited you're in the semi-final
44:52I can't believe it to be honest
44:54I thought my chicken was undercooked
44:56Don't tell them that now
44:58So sorry
45:00Linford it is sad to say goodbye
45:02But you've had a good run
45:04To be honest I'm a little bit cooked out
45:06Poppy
45:08How has it been working with Linford
45:10Incredible you're a really good chef
45:12You cook with your heart
45:14It's just the reading of the recipes
45:16Is never correct
45:18Well listen thank you all so much for tonight
45:20That is it for this evening
45:22Next week our stars will be facing
45:24Their toughest test yet
45:26Because it's semi-final
45:28And there's an international flavour
45:30As they take on food from around the world
45:32So grab your passport
45:34Grab your sun hat
45:36And pop on a mankini
45:38Oh I love going abroad
45:40Have a brilliant week
45:42Bye
46:04Bye
46:06Bye
46:08Bye
46:10Bye
46:12Bye
46:14Bye