• 4 months ago
Transcript
00:00Ah dinner party week I always make a black forest gato for a dinner party my sister got married in a gato
00:07I don't think she did she did I was there France gato
00:11cooking with the stars sponsored by M&S King cherries
00:22Right now I'm feeling nervous
00:25I'm like it'd be a natural in the kitchen. I fear no
00:33In the kitchen I go full jazz. I don't follow recipes that kind of gives me the egg
00:40I'm going for gold. Just this one more time
00:47I'm here to win, and I'm not going out in the first round like last year
00:51It's my first day here those are the pro chefs better watch out
01:04I'm coming for that golden frying pan
01:06Oh
01:16So excited really good, you know
01:21That's incredible
01:24Unbelievably delicious you better impress them
01:37Oh
01:41What the hell is going on I've started to freak out I don't think Jack really knows who's talking about
01:50Bang on baby
01:53I
02:03Cooking with the stars the ultimate showbiz food fight is
02:07Yes
02:09Eight stars are ready to compete head-to-head in cooking challenges, but here's the twist none of them can cook
02:16Oh
02:18Each of them have been paired with a world-class chef who's gonna mentor them through the whole competition and here they are
02:25It's our stars and the mentors
02:30Catherine tell me all about your cooking skills. My favorite is like this lovely white wine a white wine
02:38You
02:42Be having a white wine before you start cooking absolutely not Tom. I'm in it to win it these other celebrities are trash I
02:52Think this is the first time we've had someone talented one of us
02:57Tonight
03:04We'll see our first four stars in action and this week you'll be creating ultimate dinner party dishes
03:12So let's get going with the first cooking battle of the series
03:15It is the greatest Abbey since Westminster versus the greatest Carol since ding-dong merrily on high
03:28I
03:30Love you can see I've got four kids who are constantly complaining about my food
03:36Yeah, it's not good. I want my kids to tell me how amazing I am at cooking
03:41I'll go to bed a happy mom got the golden touch
03:45Whatever you put your mind to you can do. Well, I enjoy cooking you'll get a lot out of it. So will I?
03:50Thank you
03:52What type of chef's Jenny cuz I'm just thinking you need someone who's tough someone you don't talk over
04:03I'm Michael Caine's Michelin star chef. I'll be bringing all of that experience from the Michelin star environment to the competition
04:11Are you a good cook basic? Michael seems lovely. Hopefully by the end. I'll be near enough for Michelin star chef myself
04:18So this week I'll be the dinner party dish I've chosen is a wonderful pan-fried sirloin steak with chimichurri
04:24We're gonna do grilled asparagus roast me roast potatoes and some cherry tomatoes
04:29Well, usually when I make a steak at home, it's bent on the outside and raw in the middle
04:38Stay it's gonna be beautifully cooked put a bit of butter right in this middle
04:41The thing that everybody's been looking at is that the quality of the cooking of the steak put that end of it
04:46Into the middle of the meat. Oh, it's essentially steak and chips
04:49But the temperature of the meat freaks me out because I've never done that in my life take the steak out
04:54Don't waste any of that. No smoking
04:57Look what mommy's made. What do you think?
05:02This may seem simple but Abby needs to get everything perfect, there's nowhere to hide
05:08Unbelievable. I do feel nervous under the pressure of the studio. Hopefully I don't go to complete
05:17One two, my name is Carol Vorderman for 26 years. I was at the beck and call of the countdown clock
05:27So I'm pretty good on timing I've fallen out of love with cooking I have one meal a day and then for snack
05:34I literally have a packet of sprouts
05:38I'm
05:43Really hoping my chef will allow me to fall back in love with cooking
05:53I'm Tony Singh a chef from Edinburgh, Scotland. I've been cooking for over 36 years. I've got an MBE for my work for the restaurant industry
06:02You're competitive. I'm very competitive. Excellent. So we're gonna go for it. Well, yeah, as long as we don't get kicked out first
06:09The theme is dinner party and we're going to make salmon koubiak
06:13What's that? The salmon koubiak is salmon eggs and rice and herbs
06:18Wrapped in puff pastry think of beef wellington, but with salmon and then we've got our champagne reduction sauce
06:25You see I don't do reducing. Yeah, you do reducing today
06:29This dish is all about timing
06:32This is very grand
06:34She has to get the react in the oven half an hour for how long 30 minutes
06:38It should be no if we get that wrong love raw fish
06:43What we're going to do now is get the sauce done champagne. You've must have opened a few balls
06:48I have
06:52Tony's idea of a glass is very generous. That's two glasses. Oh small glasses in your house
06:59Just gonna finish that off a little touch of cream. Look at that. How shiny
07:04This is going to be hard because bringing it all together in an hour is a very tall order
07:13Don't know if it's cooked properly until you slice it. Are we ready?
07:19Look at that
07:21Salmon's just cooked. So 30 minutes is right. Yeah minutes is right. So, let's see if I'm capable
07:28Mr. Us
07:35Welcome to the kitchen
07:37I've never been so scared in a kitchen in my entire life
07:41It's weird. I'll be a secret
07:43Get like the butterflies in your stomach. It's all fun and games until you actually have to stand there, isn't it?
07:48Okay, it's time for our first battle of the series stars
07:51You are gonna have one hour to prepare your dinner pot dish
07:55Then you will be judged by the six remaining chefs who aren't involved in this battle
08:01The loser will face the cook-off to remain in the competition
08:06One star will be eliminated at the end of the show
08:09however, you do have a lifeline all you have to do is go and bang the golden frying pan and
08:16Your mentor can come in and help you for two minutes. Good luck to you both stars get cooking
08:28Well, I'm just pulling an egg to start with
08:31Why is that suddenly difficult? That's exactly how I feel
08:35Okay, me potatoes are gone. I'm gonna get on with the chimichurri
08:39My nails are my superpower. It's like a built-in knife
08:44For her ultimate dinner party dish Abby is making sirloin steak with a chimichurri sauce grilled asparagus and roasted rosemary potatoes
08:53The success of this seemingly simple dish relies on every element being perfectly executed
09:01Steaks a classic dish. It's not a little bit
09:04Unchallenging for a dinner party. I think it's a good dish because ultimately it's gonna be about cooking of that steak
09:09If we want it to be beautifully cooked, you know, even something that we think is quite simple
09:12Yeah for them is very challenging. I've done this wrong already. I'm not supposed to garlic in
09:18until after I've blended it
09:21Come on Carol, so I'm just skinning the salmon in this amazing thing that I'm gonna try and assemble
09:31Carol is attempting salmon coulibac a pastry wrapped parcel of salmon mushroom rice and egg
09:37Served with green beans and a champagne veloute sauce
09:40But to pull off this ambitious dish she'll need to demonstrate both technical skill and speed
09:49I'm more worried about time
09:51This is going to take in a longer time than we need because I've got to get it all in the oven as soon as possible
09:59I'm going for Tony
10:01Carol's going in
10:07How I've messed about 25 minutes in I need you
10:15Is that clear honey crystal-clear
10:18sweetheart
10:20sweetheart
10:21Check cooking with the stars sponsored by M&S collection, honey
10:26Is that clear honey crystal-clear sweetheart
10:31sweetheart
10:32Check cooking with the stars sponsored by M&S collection, honey
10:38Welcome back to cooking with the stars. It is dinner party week in our first cooking battle of the series
10:44And it's Carol Vorderman versus Abby Clampson
10:48Right, I need chopping
10:50Mushrooms onion because I take forever to chop just get him into the chopping. Yeah, think about it
10:56Tony's gonna do all of our chopping in two minutes
10:59I'm gonna start the sauce right moping in the champagne. Oh, yes
11:11Pour it into bed. You got a problem Carol put in about the same as the shellfish stock
11:17Oh
11:20Tony out the kitchen
11:25Just adding the cream dill in there and bring to the boil because you've got to reduce it
11:37It doesn't look like Michael's I'm gonna put more heads in it and more oil
11:43Just want to get this right stars, that's 30 minutes you have 30 minutes left. So next I'm gonna build
11:51Yes, we're building the kubiak should be in oven
11:55She's half an hour cook
11:57Salmon down that like that then the rice and egg. This is all gonna like wrap up
12:03If we don't get the kubiak put in oven, there's a huge risk. It's not what we could glaze it
12:09Looks like she's rushing. Yeah, she's running out of time. What's gonna happen if it's undercooked?
12:14We could have a soggy pastry raw fish. Good grief
12:17We're worried Tony about mine being too simple, but have you kind of bitten off more than she can cook?
12:24Oh my god, oh
12:27For God's sake why doesn't she just put in the oven? It looks like a string vest darling. It's perfect
12:35She's done it Oh
12:38Oh
12:3920 minutes left 20 minutes now get that in the oven. Don't put it in too soon Carol
12:44You don't want to overcook that Carol go in the oven
12:52Oh
12:53Let's see the steak for the steak. It's all about medium rare. If this is a moment of truth, but it just sealed it
13:00That's a 38 degrees
13:02cool temperature
13:0430 degrees. They've got a bit of time to go. Now. I'm gonna put these on
13:08You're absolutely smashing it. My mind's just gone. I love that. You're like, I'm trying to impress my kids
13:17Nobody else like Peter. He's right
13:23Should I put these in
13:25even
13:27Cheeky little notch. Let's see where we are. Oh 38
13:32Oh
13:36They'll be lovely and juicy now, okay potatoes from the oven five minutes left five minutes now
13:45Nice Carol
13:48The pastry is looking perfect, but I'm more concerned about being cooked. Okay. I'm gonna cut my steak
13:58Pink it will have to do
14:01I don't know. I'm putting myself through this two minutes stars two minutes. Are you ready?
14:11This is a moment of truth, it's cooked. I'll be chuffed. Come on, baby. Oh
14:17My god, it's pink. We can get away with the pink salmon. It's alright
14:21I think pink salmon is fine, but raw salmon. No, no one minute remaining
14:27Ah, where's my chimichurri thing?
14:3230 seconds. Remember if it ain't on the plate it don't get eight
14:38Leave my asparagus is they look good
14:56That's fantastic
15:00Abby has prepared sirloin steak with a chimichurri sauce
15:04rosemary roast potatoes and
15:07M&S asparagus to impress the judges. She'll need to have achieved a perfectly cooked pink steak
15:14That was way worse than I expected. I really don't want to be in the cook-off. I don't think I could do it
15:21Carol has cooked salmon culivac served with a champagne velouté sauce and fine green beans
15:28But will the salmon in her pastry parcel be cooked? I
15:32Needed more time, but I'm really hoping the judges
15:37Appreciate the effort that's gone into the whole thing
15:40fingers crossed
15:41With the six non-competing chefs ready at the judges table
15:45It's time to find out who is safe and who will have to fight for survival in the cook-off
15:52Chefs it's time to taste
15:55First up, it's Carol's salmon culivac with green beans and a champagne velouté sauce
16:02We'll start with you April
16:05Carol I think that this dish was definitely worthy of a dinner party
16:09Unfortunately for me whilst I love my salmon pink
16:12This was a little bit under but overall it was delicious
16:17Michael Oh
16:18Carol I think this is an incredibly ambitious plate of food
16:22The salmon is definitely under but I'm kind of okay with that and I really enjoy the sauce. Well done
16:29Jack
16:30The salmon for me is fine. No problem with that as a dish. It really shows immense expertise. So well done
16:37Next up, we've got Abby's sirloin steak with chimichurri asparagus and roasted new potatoes
16:48Shalina
16:49Abby the issue with seemingly simple dishes is that there is nowhere to hide all the elements need to be cooked perfectly
16:56And I think you've demonstrated it beautiful seasoning bang on the money
17:02Poppy it is a very difficult dish to cook
17:05Poppy it is a really delicious dish. The asparagus is cooked really well potatoes banging
17:12So well done and rosemary Abby
17:16If you're doing something like that, it has to be perfect that beef was delicious
17:21But I feel the asparagus could have done it with a little bit more seasoning, but well done
17:26Yes
17:31You've tasted both dishes but now it's decision time
17:34Remember, you'll be voting for your favorite dish and who you want to stay in the competition
17:40The person with the fewest votes will face the cook-off and could be eliminated at the end of the show
17:48Jack will come to you first. Who do you think cooked the best dinner pot dish?
17:53It's a competition between simplicity and ambition, but the simplicity was executed perfectly
18:00So for me, that's Abby
18:06Poppy the dish that I want to save and is my favorite is Carol's
18:16Rosemary which dish was your favorite? The one I've gone with is
18:24I
18:27Would be very happy to attend either one of your parties, however, the dish for me that wins is Abby
18:36So Abby has three votes Carol has won
18:40Michael if you vote for Abby then Carol is heading to the cook-off
18:47The dish I'm going for it was just a perfectly executed plate of food
18:52So I'm voting for
19:03Carol commiserations. Also, you got through a whole bottle of champagne earlier
19:09So who will Carol face in the cook-off it's online views versus dancing shoes
19:15Yes, it's social media sensation Harry Pinero and dance superstar Pasha Kovalev
19:22My
19:25Name is Harry Pinero and people know me for being a content creator and a presenter
19:33Was that success I don't cook nothing. I just put food in the airfryer. This is me
19:38I hope that my chef isn't old-school and isn't like I passed the parsley
19:43No, bro, like chat to me properly. Let's create some great memories together
19:51I
19:53Michael oh, I'm known for food. That is energetic. That is avant-garde and I've held a Michelin star for nine years
19:59It's my first year here. So those are the pro chefs better. Watch out
20:04Love the air. Thank you. You've got a nice beard gonna work perfect
20:09If he cooks as well as he looks then yeah, we're good
20:14This week we're doing dinner party dishes. We're doing roast and crispy duck with strawberry hoisin and quick pickle cucumbers
20:22Oh, yeah, of course
20:23This is a challenging dish for any chef all of it. Yeah for an amateur like Harry to come into it
20:28It's a big ask but we're going strong and there's no point in holding back. I'm gonna dry it
20:33I've got a special technique for drying that for you. I threw a few new tools at Harry
20:38Head rise
20:39Didn't know they were in the kitchen and we want to get as much moisture out of the duck as possible
20:43Because we're trying to get that skin crispy. Do I argue with a man like that? No
20:51Blowtorch
20:52So I'm here for the head for that for making your sauce
20:55We're just gonna warm the strawberries and let the sugars bleed out can tell you the things I remember
20:59Hoisin honey, hang on. That's on the money little vinegar
21:08Put it in a pan let it bleed. So that's the sauce done. Oh, that's so nice. Oh, that's it
21:13I threw a lot of information at Harry and he assures me. He was listening
21:18I really hope that he was and not just nodding and give me what I want to hear. We are a dream team
21:23Michael and Harry's
21:27No, there's a lot of steps which if I'm honest you're the truth forgotten all of them watch me
21:33My name is Pasha Kovalev and you might know me from a little show called strictly come dancing
21:40If I get a golden frying pan, it will definitely go on the shelf next to my glitter ball trophy
21:46Every time my wife will be complaining about my cooking. I'll be pointing at that. I
21:52Mean it has been noted. You're not you're not the fastest dropper in the West. Oh
21:57listen
21:58Chefs in the kitchen are always intense being very demanding. So I hope the chef I get not gonna be like that
22:10How are you, I'm great I
22:13Am April Jackson owner of a modern British restaurant influenced by my Jamaican heritage spice is always on the menu. Oh
22:21And here we start. I like I'm ready
22:24Whilst I love to have fun in the kitchen, let's not get confused. I'm serious about this competition and I want to win
22:31I'm really excited that we're gonna be working solely with vegan recipes
22:35I've been vegan for about five six years and I never look back
22:40So this week we are cooking a tandoori spiced cauliflower coconut rice red lentil dip
22:46Roasted chickpeas and a garlic coriander sauce. We're using all of these spices babes
22:51Dealing with spices is a very personal thing. So that's two teaspoons of garam masala
22:56You can always add you can't take away your gut to be honest
23:00I never actually use spice that much is like a red flag. No
23:05Babes
23:06Be one with the spices. So it's going to be really important that Pasha balances everything so that becomes one harmonious dish
23:13Mmm, I would put more lemon in it. But what do you think?
23:17It's great. I
23:19Think I still need to find that perfect balance
23:23I'm not just saying it but it's a winner and it's not a chicken dinner
23:28Can I repeat the whole thing again on my own?
23:32Now I can feel the pressure
23:38Welcome to the kitchen Harry, how has it been working with Michael incredible where a match made in food heaven, I guess
23:51Feeling the pressure a little bit of
23:54Nerves, but I think it's just once the timer
23:57That's natural. You know anything I do I do with a little bit of dancing in it good
24:01Harry and Pasha. It is your turn to impress with your dinner party dishes, but you will only have one hour
24:08Remember you can bang your golden frying pans and receive two minutes help from your mentors
24:15stars
24:16Get cooking
24:24Don't waste no time
24:25Cucumbers Harry, how are you doing? I'm doing all right, you know chopping skills have definitely improved
24:31I'm gonna mix up the baby cucumbers with salt and some sugar and I'm gonna leave them for a while looks incredible
24:37But trust me, it's gonna look even better when I'm done
24:43Yeah, no one could ever have beef with Pasha because he's so lovely and because he's a vegan such a lovely vegan cooking with the
24:50stars sponsored by M&S British cauliflower
24:54Yeah, no one could ever have beef with Pasha because he's so lovely and because he's a vegan such a lovely vegan
25:00cooking with the stars sponsored by M&S British cauliflower
25:08Welcome back to cooking with the stars where Harry Pinero and Pasha Kovalev are hoping to impress with their dinner party dishes
25:15So now I'm mixing a little sauce that I will coat this cauliflower in
25:22Vegan yogurt
25:25Who likes it spicy
25:27Pasha is cooking a vegan dinner party dish tandoori spiced cauliflower with coconut rice red lentil hummus
25:34Toasted chickpeas and a garlic and coriander sauce to succeed
25:38He will need to ensure he balances the spices and cooks the cauliflower steak to perfection
25:46Hello cauliflower make sure it's all covered getting all of that flavor throughout it's gonna be really important rub them together for luck
25:54I don't think cooking with this many spices is something that comes naturally to Pasha
25:58So we're gonna really make sure that we get the seasoning on point
26:01Alright, I think we can move on
26:05Right now I'm gonna poach the duck for just 10 seconds
26:09Harry's cooking roasted duck crown with crispy duck leg in a strawberry hoisin sauce and M&S baby cucumbers
26:15will he master the complex techniques involved in preparing the duck and
26:21Correctly balance the strawberry hoisin flavors
26:24It's just gonna poach it just to take that first layer of it and then he's gonna give it a quick blow-dry
26:29Blow-dry time. I thought it's for Michael's hair
26:33That skin comes as good as your hair I might be a little bit in trouble
26:40Harry yes, sir. What what on earth are you doing? Like are you giving us the shampoo and said I am a
26:45Hairdresser, so if you ever need anything, oh, yeah, that would be great. Actually, I was thinking about getting a perm
26:52Then it makes it crispy crispy just how you like it just how I like it
26:56Yeah, hopefully that duck is gonna have the most fabulous. Yes fabulous hairdo. It will be all right. See you later. No worries
27:02It's not searing to the point. I wanted to see her. It's really important that you get a nice color on the cauliflower
27:08Oh, yeah, that's much better
27:10But also it's gonna make sure that those spices are toasted and as we know that toasted spices are a lot more pleasant to eat
27:17Asha a
27:18resident dancer
27:20Dancing away around the color trying to dance around this cauliflower. What dance would best express this dish? Oh, it's definitely full of flavor
27:27It's something like samba because samba it's a lot of spices going on a lot of energy
27:33Knees and hips and knees and hips and knees and hips and knees and hips
27:37I do it right? Uh, anyway a little bit more work. Thank you. Kasha. Keep going
27:44So what we want to do is just give it a bit more color just before it goes into the oven
27:48Oh my gosh, that poor duck has been through so much today
27:54That needs to go in the oven about now because that resting time is important for him
27:57He needs to put the risquets on stars 30 minutes left
28:02Chickpeas beautiful. What else do we need garlic paste and a ginger paste that's gonna go into our lentils
28:15Feels like lentils need some more water
28:20So I told Pasha to add water gradually with those lentils
28:24The danger is that you can't just whip up some more lentils and thicken it and I'm gonna raise it up
28:29Okay, it's supposed to be the texture of like a silky dip look at that left left left I don't think she's blinked once
28:36April breathe
28:40Now that the strawberries are bleeding I'm putting in the hoisin sauce the sauce that he's making I need nice and thick
28:46Okay, he's gonna coat the duck. Got some honey. I want as much water
28:50Taking out of them as possible rice wine vinegar. Yeah
28:54My god, what's he putting in there?
28:57Think he's getting this recipe mixed up. We just put a load of vinegar and that hoisin sauce
29:01It's gonna be so sharp. So acidic and that's gonna need balancing. Oh
29:07Your sauce has gone into the blender without any rejection it needs to be thicker
29:14Hit the gong
29:20Let's go there. All right, he has got a lot to do
29:23I'm just gonna check this sauce. Harry. It looks very watery. Did you put vinegar in there? Yes, but not all of it
29:28It's hoisin sauce. It's quite specific
29:31Reduce that down. Let it get thick and silky
29:35Yeah, right
29:38Because it's so acidic you're gonna need things to cut that so salt sugar and fat, right?
29:44Michael time's up
29:47Oh
29:51Stars ten minutes chop chop quite literally
29:56Just trying to get the right consistency and right flavor. Oh, he's going to my water
30:04And it's just not cooperating
30:07I'm most nervous about the consistency of the lentil dip because that texture is super important. Yeah, it's good
30:15Now I'm gonna go and in
30:17Harry's carving his duck. It should be elegantly carved just chopping at the duck straight straight off the carcass
30:24That doesn't look as cooked as it needs to be
30:27The Dukes cook beautifully. He's think it's wrong to me. He's leaving the best part. I'm picking the most cooked bits
30:34We need some of that lean meat for underneath
30:39Stars two minutes now two minutes
30:45I don't think I'm ready yet. I'm putting the hoisting sauce over the duck Harry get quackin
30:53Really good, you know
31:04Thank you guys crackers on here presentation is something I'm learning my lentils
31:09Here
31:14Cucumbers cucumbers cucumbers Michael plated it differently, but I've gone Harry P star
31:34That's gorgeous, I'm proud of us man
31:39For his dinner party dish Pasha has served tandoori spiced cauliflower
31:45coconut rice red lentil hummus toasted chickpeas and a garlic and coriander sauce a
31:50Smooth lentil hummus and a beautifully spiced cauliflower steak will be the key to avoiding the cookoff
31:56Spices are everything and I wanted to get them right because that can make or break the whole composition
32:02Now we'll just have to see if judges like it
32:05Harry's cooked roasted duck crown and crispy duck leg in a strawberry hoisting sauce with quick pickled baby cucumbers
32:12But will the complex duck cookery and the strawberry hoisting flavors be enough to wow the chefs? I
32:20Definitely thought that the duck was undercooked, but upon reflection it wasn't but looks great. So hopefully that helps, you know
32:28Chefs it's time to taste first up
32:32We've got Harry's dish which is roasted crown of duck with strawberry hoist in sauce
32:37It's had a blow-dry, but is it dinner party ready?
32:41Right chefs. Let's get your thoughts Jack Harry
32:45first week in the competition some
32:47Interesting techniques, which we've not seen in the kitchen here before the duck is cut in a slightly funny way
32:52So it's a little bit chewy for me. There wasn't enough sauce, but for a first dish, it's a really good effort. So well done
32:58Selena Harry, that's a really beautiful dish. The duck was cooked perfectly for me
33:04The thing that's letting this dish down is you're plating. I'm a girl who likes to eat and that's not enough for me
33:11Michael Harry well done super impressed with the strawberry hoisting sauce
33:16The thing that let it down actually is I just wanted more of that duck
33:19You know, I think the best of the duck was left on the carcass. It was good. Do you want to eat it? Thank you
33:24It
33:27Wasn't left on the carcass
33:31Well up next is Pasha's dish of tandoori spiced cauliflower with coconut rice tuck in chefs
33:42What do you think we'll start with you Tony Pasha that cauliflower is
33:47Fantastic the depth of flavor and the roast spices overall a lovely dish
33:54The cauliflower steak is cooked beautifully and that lentil hummus is really delicious
33:59one thing that I would have liked to see more of is a bit more of that garlicky sauce because that's really fresh and kind
34:04Of brings that zinginess to it, but well done
34:07rosemary well
34:24Just make sure that if you do get through that you think about presentation make it more refined but seriously good
34:33It's lunchtime either Harry or Pasha will face Carol in the cook-off and could be eliminated at the end of the show
34:41But whose dinner party dish impressed you enough to earn your vote?
34:47Tony will come to you first. I would be so happy to have either dish at a dinner party
34:52With the perfect spice and and cooking of the cauliflower Pasha
35:00Shalini one dish for me packed the flavor in and so I'm choosing Pasha
35:10Jack for me, there's one that just had a little edge. That was Pasha
35:15Now
35:19Has three votes so it all comes down to the next vote
35:23I'll be if you vote for Pasha and Harry is heading to the cook-off poppy
35:28Who was your winner both dishes were delicious. One of them just had so much more energy into it
35:35And that's why Pasha's is my favorite day
35:38Congratulations
35:44That means you won this battle you can sit back relax
35:49Commiserations Harry, how does it feel facing the cook-off with Carol? I can't yeah over to me
35:59We're just a short break away from the first cook-off of the series Harry and Carol will have to follow a recipe
36:05They've never seen before
36:08One of them will be leaving the competition this dinner party might be about to kick right off Tom. What do you think?
36:12Oh, I think don't go anywhere. It's banging banging
36:21All I love a black forest gato my sister got married in a gato
36:25I don't think she did she did I was there cooking with the stars sponsored by M&S King cherries. Oh
36:32I love a black forest gato my sister got married in a gato. I don't think she did she did I was there
36:38cooking with the stars sponsored by M&S King cherries
36:46Welcome back to cooking with the stars where Carol and Harry failed to impress our chefs with their dinner party dishes
36:54They're about to face a cook-off to save their place in the competition. One of them will leave the kitchen tonight
37:01To make this challenge even more difficult. You're gonna be following a recipe that you have never laid eyes on
37:09Before it will then be judged blind by all eight chefs. They won't know who has cooked which dish
37:16So essentially your own chef could vote to send you home
37:20As we know it's dinner party week. And so for tonight's cook-off dish, you'll be making
37:27black forest gato
37:31It's been lovely though guys
37:36Here's how it should be done
37:39The black forest gato
37:4380s dinner party classic chocolate cherry cream
37:49Delicious, it's gonna require a lot of skill to get this, right?
37:53First we make the fluffy chocolate sponge need to whip lots of air into the eggs and sugar
38:00Fold in the flour really gently or you'll end up with a really dense sponge
38:07Over bake and those cakes will be really dry while the cakes are baking we make the cherry jam
38:13It's all about getting that luscious a jammy texture
38:16The cherries need to reduce otherwise that jam will be running reduced for too long and the jam becomes gummy and hard to work with
38:23Then that show-stopping chocolate color
38:29Pipe the chocolate too thick and it won't set in time to transfer to the cake
38:34Layer up cake cream and cherry jam
38:40If the chocolate is actually hardened too much it's just gonna crack whilst you wrap it around the cake
38:45It's literally make or break for the cake
38:49It must be perfect. This is a really hard thing to pull off. Even a pastry chef would find this tricky
38:59So, Carol and Harry, you have got 55 minutes to complete the recipe in front of you. Good luck! The stars get cooking!
39:13Straight to it!
39:15So I have not baked a cake before
39:18Carol would have had black forest gossip like in the 80s, but Harry didn't even know what it was
39:23So she's kind of got an advantage I feel. It's hard making something that you don't know what it looks like
39:27Yeah, a black forest gatto is really really hard to get that balance of flavor
39:31Right that rich cocoa sponge that gorgeous cherry jam and perfectly whipped cream. It's really gonna be a challenge
39:39How are you doing Harry? Pretty good, you know, I'm stepping into the unknown
39:4525 grams of this
39:47Because the thing is on anything like this. It's got to be accurate. Bosh bosh bosh. There's some cocoa powder. Yeah, that'll do
39:55There we go
39:57Nice sieve Harry, great sieving
39:59I've got fans in the stadium
40:01The base of that cake, it's all about the whisking at the beginning getting that aeration into it
40:05So right now got the caster sugar and we've got that. Oh, chill out, baby
40:10I've got the eggs just whipping whipping whipping. Are you supposed to mix it so slowly?
40:15I've made a Victoria sponge and I whisk it quick and it rises
40:19We really need to see pale and fluffiness from the eggs and the sugar
40:24Look at that, baby
40:26There we go
40:28They've got completely different mixtures, haven't they? Yeah, how is this very runny?
40:35How's yours looking it's looking brown mine's looking dark chocolatey this is going
40:42oven and
40:44Dark the timer we are gonna go with it. Those are some nice brownies Harry
40:50Carol and Harry you've got 30 minutes left, right cherry jam
40:58Jam sugar the cherry jam is really important
41:00You know if they cook it for too long the sugar can burn put it on a high boil and if they reduce it too
41:05Much it could be really hard to spread
41:09So really important part now, we're on to the chocolata
41:13The
41:15Chocolate needs to melt man even trained chefs working with chocolate find it quite challenging
41:21Especially for these celebs who I guarantee they haven't done work like this before
41:26Wow, that's hot the fact that they're gonna have to lattice that white chocolate and dark chocolate really is the challenge
41:32Well this technique we call this one winging it stars 15 minutes now 15 minutes. I
41:39Honestly, I've no idea what I'm doing
41:41Okay, let me check my sponge
41:44The moment of truth is when they take the cake out of the oven. Oh very nice Harry
41:51This is where it could all go badly wrong. How's it big? Yeah, they're a little bit more spongy than is. Yeah
41:58That's good. Even if I do say so myself
42:02God damn
42:04Carol's cake has risen a ton more a lot higher than the cutter
42:09And a bit flat I think what we're gonna do is make a little tower
42:14so now
42:16We go around
42:19like a doughnut
42:21But each one has three layers, so I don't know run out of cream
42:28All right, then
42:31They're gonna complain about him, there's not enough cream
42:33I
42:35Guarantee stars five minutes left five minutes
42:40Bloody hell that is sticky jam should be thinner like Halloween blood
42:46Doesn't it? I think I've overboiled it
42:49Ultimately, you've got to bring it together at the end layering up the cake. It has to have that wow factor. Oh
42:57My good lord, it's like the Leaning Tower of Pisa
43:04Now I've got to put some chocolate around it
43:07I don't want to mess this up
43:08The chocolate work is the final bit of the presentation and it will make or break the cake
43:13Never done this before if the piping of that chocolate is too thin
43:18It's gonna be too brittle and snap now if it's too thick the chocolate wouldn't have set one minute left one minute
43:25No, absolute failure
43:34No, no chance, yeah, do you know what not happening? Yep, not happening
43:39And the cherry cherry on top. Yep. Come on guys. You've got it
43:57We did our best we did our best
44:00What a cook-off experience the first time I've ever actually baked anything in my life, but we made it work proud of me
44:06I'm very worried about the jam because it's not sloppy enough. I've tried my best
44:21That's great cake
44:24Michael O'Hare star Harry has served his Black Forest ghetto on the green plate
44:29The green plate is lacking cream and the texture is somewhat dense more like a brownie texture
44:36You don't see any kind of air bubbles or anything that resembles a sponge, but the jam I think it's delicious
44:42I think the consistency is perfect on that the cream I get that lightness from it
44:47But unfortunately, there's simply not enough of it. I don't see any chocolate work not even a remnant of a collar
44:53While the gold plate belongs to Tony's star Carol, but none of the chefs know which star cooked which plate
45:00The gold plate definitely looks the part it has height it has layers
45:05Unfortunately for me that jam is is awful. I think it's been over reduced
45:09I really like how much airs in the cake and there is an attempt at the chocolate work, which is at least something
45:16I think they're positives and negatives on both plates. I know which one I'm voting for. So should we crack on?
45:23Oh
45:30Carol and Harry the chefs have tasted both of your dishes and they voted for their favorite
45:37But before we reveal which stars dish received the most votes
45:41It's time to find out if your mentor voted to keep you in the competition or to send you home
45:47Oh
45:49Tony you voted for the gold dish as your favorite
45:54I can confirm that dish was made by
46:01Carol
46:06Michael the dish that you voted for was
46:13Harry's green
46:16Alana
46:20There are still six more votes to consider that make up the final result and
46:25I can reveal that the star
46:29the most votes staying in the competition is
46:32Is
46:48Congratulations Carol you're into the next stage of the competition that must feel exciting. It's it's exhausting
46:55Yeah, but oh
46:57Thank you, Harry. We really don't want to see you leave the competition
47:01It's the start of a new journey for me
47:03Yeah, I know that I've left here with some skills that I'm going to use in the kitchen and I've got a friend now
47:07Michael
47:11Thank you
47:13That's it for tonight next week four more stars take to the kitchen where they're gonna be cooking on a budget
47:20We'll see you then
47:31You
47:55They should make doing dishes with the stars M&S food sponsors cooking with the stars