ULTIMATE CHEF BATTLES Marathon _ Sorted Food
# Chef vs. Chef: The Final Showdown – A Decade of Culinary Battles
## Introduction
For nearly a decade, the culinary world has been captivated by the intense rivalry between two chefs, James and Ben, as they faced off in countless "Chef vs. Chef" battles. These competitions were not just about cooking; they were about innovation, creativity, and pushing boundaries in the kitchen. From mastering complex dishes to reimagining classic recipes, their showdowns became a testament to their skill, dedication, and friendship. As James prepares to move on to new culinary horizons, this article revisits some of their most iconic battles, celebrating the dishes that defined their decade-long journey.
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## The Evolution of "Chef vs. Chef"
The "Chef vs. Chef" series began as a simple idea: two chefs taking on challenges that pushed them out of their comfort zones. Over time, it evolved into a platform for culinary exploration, with each battle becoming more ambitious than the last. Whether it was re-creating dishes from famous restaurants or inventing entirely new recipes, James and Ben consistently raised the bar for creativity and execution.
One of the standout moments in their journey was a throwback to their very first battle at *Le Pigeon* in Portland, Oregon. Inspired by farm-to-table dining, they crafted intricate dishes that celebrated fresh, seasonal ingredients. From smoked guinea fowl with charred corn risotto to white chocolate and sesame mousse with miso crumb, their final showdown was a fitting conclusion to a decade of culinary excellence.
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## The Final Battle: Smoked Guinea Fowl and White Chocolate Mousse
In their last "Chef vs. Chef" challenge, James and Ben revisited the themes that had defined their journey—innovation, tradition, and the blending of flavors. James opted for a dish inspired by Japanese and Western culinary techniques, while Ben focused on Italian desserts with a modern twist.
### James's Dish: Smoked Guinea Fowl with Charred Corn Risotto
James's menu was a celebration of flavor complexity. He began by roasting the legs of a smoked guinea fowl, infusing them with herbs and garlic. The carcass was then used to create a rich stock, which formed the base of his charred corn risotto. To add depth, he incorporated fermented pickled garlic buds and wild garlic purée, bringing a tangy, floral note to the dish.
The highlight of James's creation was his toasted sesame and white chocolate mousse, layered with miso crumb and rhubarb. This dessert was a masterclass in balancing sweetness, saltiness, and texture. The white chocolate mousse was light yet indulgent, while the miso crumb added a savory depth that elevated the dish to new heights.
### Ben's Dish: Italian Antipasto Board
Ben's approach was simpler but no less impressive. He crafted an antipasto board inspired by traditional Italian flavors, featuring cured meats, fresh cheeses, and house-made flatbread. His homemade mozzarella, braided with Taleggio cheese, was a showstopper.
The star of Ben's dish was his blood orange sorbet with a sherbet rim and pistachio and fennel biscotti. The sorbet was both refreshing and vibrant, while the biscotti added a crunchy texture that complemented the smoothness of the dessert.
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## Reflections on a Culinary Journey
As James prepares to leave Sorted Food for a new chapter in his culinary career, he reflects on the lessons he's learned over the years. "My approach has always been a bit of a cowboy—quick and bold—but working with Ben has taught me the value of precision and discipline," he shared.
Ben, too, acknowledges the impact James has had on his own cooking. "James's perfectionism and attention to detail have changed everything we do," he said. "It's something I'll carry forward in my own career."
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## A Farewell to a Culinary Era
The final battle between James and Ben was not just about who made the better dish—it was about celebrating a decade of growth, friendship, and shared passion for food. Both chefs left the kitchen with their heads held high, knowing they had pushed each other to achieve greatness.
As viewers, we are left with a sense of gratitude for the countless dishes they've created, the challenges they've overcome, and the joy they've brought to our screens. Whether it's smoked guinea fowl, white chocolate mousse, or Italian antipasto, their culinary creations will remain etched in our memories long after this chapter closes.
Until next time, chefs—keep cooking with passion, precision, and a little bit of cowboy spirit.
"WEBVTTKind: captionsLanguage: enhello everyone and welcome to another Marathon video to kick off your weekend we've compiled some of the best cheffy chef battles for you to watch yep what you have to do is sit back feet up relax and enjoy or even just bung it on the TV while you're carrying on with your weekend chores either way enjoy Biggie versus Tupac Clinton versus Trump Alli versus Frasier all massive battles in their own right but nothing compares nothing compares to ever versus Curry I first met Ben and culinary school I first met James a little rugged Scottish guy he was a few years above me but he was uh struggling a little bit so I was helping him out came knocking at the door looking for a chance and I wouldn't say it's charity but we gave him one I basically come up with all the recipes that VES credit for James he's come in he's kind of helped support in my role and actually I guess you could call him suf you'd agree with that what who is the better Chef me I mean we could argue about this until the cat de Bo comes home but actually there's probably only one way to settle it we've got to have an ultimate Chef battle what a day we have for you today ladies and gentlemen two culinary juggernauts go head to head to prove themselves in the ultimate Battles right gentlemen I want nothing but a fair Square fight you will have 90 minutes to create what what is in your opinion the ultimate cheffy dish if you can't stand the heat get out of the kitchen too many cooks will spoil the broth whoever first spills the milk will cry let's get it old this may not look like it but this is a cat to birth smoked bone marrow match drawing isn't really my CTE cooking is and that's why I'm going to win this battle I'm going to start by tosing some potatoes in oil salt and pepper and baking them I'm going for familiarity the kind of food people want to eat chicken chips and SLO with a Twist it's going to be a quail which we know is fiddly but I'm going to get rid of the bones I'm going to solve that problem a healthy Asian pear slore Lotus crisps I'm going to start with the stuffing for the quail that shot garlic ginger sweat it off in the pan to go nice and sweet before adding in Smokey bacon to go crispy Barry Taylor with me I'm Michael huddlestone Barry how you feeling today um I'm excited to say the least um I'm looking forward to see what these two have to offer okay I have just peeled some potatoes put them on to boil that is for my crispy roast potatoes they're going to be super crispy cuz I'm going to mash them as they're in the oven as they're cooking it is amazing other flavors going to my sausage meat stuffing is going to be some dried figs but I've mated them in sake so a fermented rice wine Japanese style ches so I made some beef stock last night and I'm just reducing it down so it's a really sticky Jew now I'm going to move on to my mushroom puree Shake mushrooms Chestnut mushrooms Pini mushrooms shalot garlic and double cream and a little bit of sambal just to add a little bit of spice sambar wasn't he in the Ling Michael either that Barry or it's a Southeast Asian hot sauce I mean if you were to see his dish on a menu would you choose it I just don't think you necessarily have to go and buy the most expensive cut of meat to impress for Chef battle you can got Quail 150 a pop right then do something with it but that's just a little chicken isn't it it's a Japanese quail so first of all the neck of the bird get rid of that secondly Wings if you're not a chef maybe don't try at home I'll get your butcher today and the cloud goes wild this is my bone marrow um I'm going to roast this for 15 20 minutes until all the fat runs out and it's kind of like jelly and then that's going to go through my match sounds great if you take your time on it this is what you're left with a bird with a bag of skin but the only two bones are the legs and inside of the bag you stuff on me did he just call it a bag it's a bird bag um this is actually one of the most disgusting things I've ever filmed in my life well it's such a high level of detail James just seems to be making beef and tatties I don't really like what he's doing it looks a bit Grim the stock that I'm making to make my sauce is going to have all the bone from quails plus regular miraa I haven't got time to cook a stock without the pressure so Brown off that a little bit add in some wine a bit of water whack on the lid and cook under pressure for about 15 minutes now you've promised me this isn't a bedroom toy it's not it's a kitchen toy okay good like right is quite a lot though doesn't it James going for the smokes milk there Michael there's a fine line between Smoky deliciousness and an ash tray so he'll have to watch himself here oh my pressure cooker about to explod always keep an eye on your pressure cooker okay so I've scooped out my baked potatoes put them in a pan with butter milk bone marrow and now I'm adding my smoked milk Ben 150 aquil eal un sheathing his 300b chef's knife here I'm not making potato chips I'm making Lotus root crisps this has been peeled it's now going to be boiled in miso stock later on we'll slice Into Thin slices and deep fry to make them crispy at which point we'll toss them in seaweed salt quail's eggs room temperature going into boiling water 90 seconds are you counting o I would have gradually Lo let those in with a spoon or something I think every single one of those C as I went in he's probably going to use some stunt eggs can we get a closeup I'm almost surprised at how well it's going but not surprised because I'm great I've got my little baby quail's eggs I've peeled them they're now going to go into seasoned flour seasoned egg and I'll panco breadcrumbs which I'm adding Japanese seven spice how are you going to cook that because it's thick so what I'm going to do I'm going to put it in the pan and because it's thick it will never really overcook so I'm going to put it on a medium medium heat with butter get lots of caramelization cuz I can cook it for like 10 minutes in the pan 10 minutes in the oven done pressure release it's just science so in total how much you reckon this dish has cost you this cut of beef was around 20 you really don't want to be getting that do you and no you do not want to get this wrong 150 a qua beef my stock has reduced now I'm going to add in three flavors miso honey and soy to season it so I'm going to make my SLO from peeled carrot cucumber daon and pear plus I'm making a dressing from Yuzu juice sesame oil and rice wine vinegar what matters is the Precision some great teers there absolutely blinding techers there is 1 minute remaining 1 minute welcome to the new bar area while those guys plate up we thought we'd get super nerdy in a new feature we like to call level up and today we're talking scrambled eggs level up is all about taking some really basic dishes and with a few tips and tricks that are really easy to apply we take them up to the next level because the three of us aren't chefs we're normal first thing Chuck some butter in a pan and heat it up until it's nice and foamy boom handful of spring onions go in and we're just going to heat those up that was first twist that's going to transform me second cracking eggs into a bowl first whisking them up this is what's going to give your scrambled eggs a lovely texture and a great Rich deep color use a spatula to combine your eggs and once it starts coating in the bottom bring the pan off the heat Stir It combine all the eggs get it back on the heat and repeat once you've got a lovely lumpy creamy mixture you want to throw in a tablespoon of creme fresh to stop the cooking process and Now's the Time to add in a pinch of salt and pepper got a toaster down there that's where you serve on some toast and if you fancy it throw in some sriracha and there you go that is my way of leveling up scrambled eggs cool see what you think I'm just going to go shre the eggs m m it tastes cleaner like fresher and it needs that spice I've got to be honest mate I got slightly distracted by my beer halfway through your recipe where can I get the full recipe for this you can find the whole of this recipe on sortedfood.com better to say scrambled eggs leveled up so we've dumbed it down is it now time to go back with the chefs pick it up again yeah good idea 10 9 8 7 6 5 4 3 2 1 gentlemen step away from your counter step away from your plates that is it you can do nothing more it must be time to bring on the sexies Jeffs it's come to that time the pressure is now building because it's time to CRI take your dishes you've done great well so far you both kept calm annoyingly calm but Ben do you want to go first so I'm going to carve the quail so the beauty of this is it looks like a whole bird but you carve through that sausage meat feeling is something else okay now in contrast visually it jumps off the plate it's jumping out of the plate at you I can't F the mash whatsoever same with the um the puree that is so meaty to such a stupid little bird boys we need to make a decision you're either going to pick up a team Curry t-shirt or an e Squad t-shirt the good news is there's three of us so One Way Or Another We're going to get majority decided you can turn around now no sounds weird but I feel like I tast of the technique in Ben's James I feel at times you may have gone a little bit overboard oh I went I went it feels quite sad that we had to have a loser but the loser was James um if you disagree with our choice then you can comment below give us abuse but also we put a poll on YouTube so you can vote for yourself I think that was a very good Chef ultimate battle and I think that maybe there should be some more in the future so today we are challenging Ben to a mystery box Chef versus Chef challenge with our head of food Kush we've given them a mystery box of ingredients plus a very special ingredient that they're having to share now and that's what they're working out and we've given them 45 minutes to cook up an amazing plate of food to be judged by baz who will have no idea who cooked which you've asked this for ages we've wanted to do this for ages it's already good boys you're cooking time starts in 3 2 1 Elvis has entered the building do you like it I do like it I'm going cash today Kush how you feeling I'm nervous nervous for a good reason why well if there's one person that knows how to satisfy Barry Taylor it's benal this is why you asked for him to be in here how you feeling Evis I mean double box you do treat us would you like to open the first box beets the candy variety and yellow we got some uh I'm assuming winter Tomatoes cuz everything's seasonal sorted food correct H and he's even on brand a squash of sorts some AR chokes from uh Italy right that's got a label on it that's got label on it Well Done guys well done these things I love eating them I hate preparing them so thank you very much now would you like to move on to your special ingredient oh glorious I'm not going to bother taking that out got big teeth it is I would presume a big monk fish correct on Ice how do you feel about that well it's barri so he likes pretentious and fancy monk fish you bought two monk fish on no okay no fine easy little bit of fish prep a little bit fiddly to get the skin off to get that initial membrane off it is a nice chunky robust meat um that cooks well so straight off not a lot of ingredients but with spices and herbs and other bits to go with it quite fun right let's get you set up look at that oh so the first step here is for you guys to decide who's using which bits of the mon fish because we've only got one M makes sense the good thing is we're only doing one plate of food the question is which end you want to go uh well you like the head given the other ingredients we've got I think I'm thinking tail but I'd like a bit of tail as well there you go let's do the tail and let's go half each left and right left and right yeah fine can I have the bone yeah I've noticed another thing we have to share the pumpkin yeah there only one of those it's only one of those yeah which half do you want that half or that boys your cooking time starts in three two one sh he's palmed off the fish no Kush mine mine left or right top or bottom lovely thank you we're both starting with the same ingredient Ben's prepping it in a very peculiar way so this is going to take longer to cook as are probably the glob AR chokes to prep and cook we will come back to the fish but we've kind of decided tail end each I'm just getting it it's small as possible so it Cooks as quickly as possible so I've got some extra verin olive oil uh chopped up Dela Delicia pumpkin uh butter salt pepper and I'm putting some cumin in there cuz like roasted pumpkin and cumin goes together monk fish is a very meaty powerful fish in both texture and the flavor is quite you know Punchy uh so they'll you know contrast and balance that out quite nicely you're cooking using extra virgin olive oil yes cuz it's not getting to the point where the EXT oil will burn but all of that all the butter all the oil is going to go into the dish so it needs to be good to start with he what are you doing why I'm roasting it off because what I want to do is kind of draw out some of the moisture in the oven and as it roasts you'll get that just salt pepper bay leaf and some Rosemary watch out Kush he's using a bay leaf yeah that's it you're you're screwed you're in big trouble if you don't reciprocate use two bay leaves Barry likes pretentious Barry likes pass I know that for a fact and I'm playing to my skills and I make relatively decent pasta I think so having known each other for 17 years one of the things I'm really interested to know is have you ever done anything like this before where you've cooked up against each other uh We've cooked up against each other in really small kitchens like this right physically physically up against each other but that's a different story all together eers what is it about the Arta choke that is particularly tricky it's just bit fiddly to prep um it's not difficult it's just a bit fiddly there are things to watch for it oxidizes very quickly so as you're prepping it rubbing it with lemon is wise these are Globe arter chokes they're part of the thistle family it is a it is a flour different to Jerusalem arter chokes which are more underground the root the tuba nutty delicious and I have grown and therefore cooked with a lot these I tend not to what flavors are we getting from the ARA choke here when it's cooked maybe a cross between like asparagus celery and Jerusalem art joke nutty earthy but kind of more subtle I got a base of leak shot garlic didn't peel the shot it's all get strained off once Ben has done his Beauty and given me my bone uh from the monk fish I'll put that in there must be a chef put some tomato in it tomato paste white wine and that'll be my sauce I'm going to make some little uh caramalized roasted uh pumpkin tortillini bit of pan fried monkfish with a Choy sauce cuz it's flavor the little spice and the fat from here will go well with the Nuance of spice throughout the rest of the dish uh all the fresh herbs going in spices layering handmade pasta as well ERS what's the plan for your dish mate yep see you presume I have a plan what I'm doing is taking the ingredients and in my opinion celebrating the best we can so the AR chokes I'm going to start by boiling then we will cut them in half take out the actual choke and then what's left I'll probably sauté in really really hot stuff with making kind of stuff once once the squash is roasted off which I think allows moisture to escape it intensifies the sweet nutty flavor of the squash then I will purey it with a few spices a little bit of chili and a little bit of fennel all on the same plate or is it sort of no no no all on one plate I've just prepped two arch chokes CU that's all I need uh by just you know C oh Chef you could have had two of mine he does this uh going to get onto a pan uh cooking out with some herbs some white wine that I just realized I put all in there so some vinegar uh let's go Apple a bit more white wine maybe uh and then just braze them and then put them simply on the plate just dressed with some herbs and some olive oil that's all you have to do you say you used all the white wine yeah you my sauce is going to be delicious see oh that do thank you very much hang on hang on just just just no no that's my bowl that's my bowl so we've got white wine th Rosemary Tagan a bit of vinegar just salt I'm going to put a bit of garlic in cuz it's my friend and bay leaves cuz oh there we go back on a Level Playing Field six will be enough wow that is sick you are going to blow Barry's mind he might do something boys you have 30 minutes left you've had a third of your time Kush when are you going to do the monk fish uh what do you want all the vies that are back on the front here now all right this is frantic there's the one I want little bit of chili and a little bit of fennel chili and fennel monk fish is a really robust meaty fish and can handle bold flavors including heavy spice but also pairs really nicely with meat so I am doing a bacon a what it's basically like a Beres but with bacon or in this case Panetta that's sounds fantastic bacon a okay so you you've halved your fish got half the fish now the really tricky thing so the Skins come off if you've got that's one way doing it I was going to say the other option is blue towel so you've got something to grip or clean tea tow you need to have a good firm grip of it that straight in my sauce Spas bit of flavor wow I haven't done this at paste in a while not that you ever try and CP fish at paste cuz it's expensive so so don't waste anything loads of flavor loads of marrow down the middle of the bone that goes in that's essentially making a fish stock these are very simple I've taken the black tomatoes and I've just cut them into strips and I am brining them so it was boiling water salt sugar Rosemary and that will really Brine and add kind of a season flavor throughout but without taking away their wonderful freshness not cooking them just kind of blanching them I'm making a herb and saffron salt to cure my monkfish with quickly curing draws out the moisture which gets you have firmer flesh and it should impart some flavor so this is rosemary thyme bay leaf obviously tiny bit of cumin in there and some garlic salt and pepper so basically getting all those flavors that you want in your dish and the fish but all done there that'll sit there and hopefully when I cook it later little big knce great that is the confidence that we need you should write menus yeah so I'll use this for something else later it keeps in the fridge or on the counter in the Air Tie container for months what else could you use it for oh uh this over some beetro would be lovely that over fish over chicken over Beach fruit you finished talking I need that it's got salt in it a messy pup in he how do you put up with it I'm about to puree the roasted pumpkin to get nice and smoothish that I can then fill my pastor with it yeah I've made enough for one I was just thinking that I've got enough I've not really got enough for my puree either I'm bulking mine out with leak also seasonal and a little bit of dairy I'm add libing and mixing bit bit of cream cheese into my uh pumpkin furee it'll do two things it'll bulk it out and it'll cool it down a bit Pine a bit of fresh Tagan 12 minutes and 23 seconds left oh Kush I wasn't expecting that no Kush so I've got enough is going on why are my ingredients floating around the kitchen what did you do with my bise uh it's in the microwave it was sat on top of a pan of stealing Waters we didn't do that I've got a pan of steing water here game over gone I split it yes didn't know sabotaged him so now he's got to save e dish that you ruined go and also just spent the last 10 minutes sweating making that and now you're going to make me make it again sorry I put it in the microwave because it's insulated so it would hold the temperature and I needed as water for my pter little did I know that it wasn't fully cooked and would split are you okay EAS uh I've got a bit quiet cuz now a few things I need to juggle and do it will come together it's just I needs a little bit of heat I'm getting my monk fish in boys you're into your last 10 minutes this is now all about maintaining wrist action turn the fish so I'm going to cheat and Fry my Cho off and then I might cook the fish in the Toro P hey have you saved your sauce uh I had to start again but yes we have a sauce wow well done mate last 5 minutes my bacon a is now being finished off with some of the Panetta and taragan you can toast nuts in the microwave can't you yep AR ch's going into butter so you've got a really salty thing and you're going to put olives and capers yeah cuz I'm not thinking now I'm panicking cuz the time crunch I'm making a little mixture of Capers olives pine nuts I want some texture and crunch you got some acidity in there I've got lemon juice in there but I might finish it with some cherry vinegar as well past is going in put a bit of oil in the water just so when I take it out it will naturally be coated in a bit of olive oil give it a shine so I'm making a sauce V now which is uh tomatoes olives Capers garlic oh go gosh don't you oh that's going overcooked I need one big white plate one big white plate je it's amazing uh what about do that present it as two plates what a great idea yeah yeah done doing it uh leave it leave it Jay yeah yeah freestyle fre what you mean freestyle one and A2 minutes one and a half minutes let's check the fish up to you Chef my slice mine and put it on top beautiful oh that hand hot hot handles all round bouncy bouncy bouncy mine is still undercook mine too but it'll be there it will be there 60 seconds 30 seconds remaining eek 10 9 8 7 6 5 4 3 3 2 1 step away step away from your dishes boys how was that for you brilliant Kush we did say one plate Barry welcome to the kitchen oh it's been so fun what's happened everything in front of you you have two dishes cooked up by chefs in 45 minutes using a mystery box full of seasonal ingredients would you like to take a look under clh a wait for this Barry here you have seared mfish with fennel spiced squash puree sauted arter chokes brinded tomatoes and bacon a wow okay Spectacular Now LIF CL B oh does this does this represent something well it does when you take either end of the plate please with both your hands and slightly pull there you go please tell me that wasn't on purpose it was not on purpose okay good what you have here is roast pumpkin tortillini saffron roast monkfish chizo baby arter choke barou with sauce Fier what fills me with so much confidence and hope and optimism and know that everything's right in the world is that I can tell that both chefs had no idea what they were making we don't have to say I mean this was a tough challenge it was hard so I mean I am really intrigued to see what these taste like oh the bacon A's hit M for such a random selection of ingredients it does go beautifully together incredibly meaty as a fish therefore kind of can carry a lot of flavor with it as well those zingy Tomatoes I've never had tomatoes like that and that bacon a seems unnecessary but it's absolutely delicious like the plate was already complete without it but I'm not complaining which half would you rather me go for M oh my goodness that is not good for me that is wonderful I don't think pumpkin had that much flavor that is a outrageously creamy garlicky very well filled telini which is important monk fish again the boys had to share a monkfish and figure out how to do that themselves they both have obviously the same texture and same body but because one was cooked in bacon and surrounded by these ingredients is a lot more earthy whereas this plate plate B feels fresher more zingy who do you think cooked witch Ben looks the most stressed right now so I'm going to say that he smashed the plate so I reckon that's a so that's gush okay who of the chefs is going to take the victory today I think they're they're both stunning and from what I can tell it doesn't look like there've been any mistakes apart from that one I think it's going to be a the winning Chef please step forward that was my bacon it it honest it's just the most naughty and that's kind of what I'm into right now right let's get in there I want to try some of this I can't wait oh wow that is stunning that bue the torine is it's a stand out thing there give me some of this I love the plating crunch the beach tro mhm well we know what Barry thought but you've watched the whole thing so comment down below let us know how do you think our Chef's got on and if you would like to see another one of these click like all together in your masses in three two one go oh is that a thing no I'm I'm making it a thing hello everybody we are sorted food and this is fridge cam this is our final Chef versus Chef Battle of 2017 welcome to the final battle of the Series this is the ultimate Ramen battle and the stakes have never been higher It's the final Chef the chef Battle of 2017 and I feel like I've had a bit of a mixed bag my best has yet to come it's been a long series it's been an epic series we're pretty much level pegging so everything rides on today today we're cooking Ramen and I think we both love ramen but Ben I don't know if anybody's heard but Ben has been to Japan and tried Ramen first off I'm in a massive predicament I have no problem with losing to James he's a great chef I cannot lose to Jamie I'm not 100% sure what absolute traditional Ramen tastes like but what I'm hoping to deliver with this is depth of flavor like just bags and bags of flavor and I know the guys love that and we've just heard this is the roast Edition so given that Ramen is all about boiling and bubbling and simmering and steaming and slow cooking I feel like someone's misread the brief Ben and I are just really really nice SK you know um so extra points for roasting is going to go really badly for both of us I feel like when James and I roast each other it's less of a third degree and more of a that was warm I have one tactic on my sleeve James had a quite heavy night last night he's feeling a little delicate is there any place to be entering into a Ramen battle my bowl of ramen is a pork tonkotsu so we're using lots of different pots of pork plus some chicken carcass to make an incred broth with belly pork that's going to melt in your mouth a soy marinated egg noodles of course and a few other little garnishes but it's all about the flavor and we're going to start with that melt-in your mouth pork belly so this is a rolled piece of pork belly I'm going to slowly cook in a pan with a lid with just three ingredients Ginger spring onion and sake is that your own sake hm is that your Japanese sake from Japan the uh container is yes you seem nervous are you okay I was just trying to not lie to you but stretch the truth slightly this is from Japan the contents I've had to refill several times with other saki cuz I enjoyed the first patch so much cheating scum bag I am making the most amazing miso chicken ramen and it starts with my chicken I'm going to take the skin off take the breasts off and roast the carcass and crisp up the skin in the oven James where did you get the um this this skin technique where did you pick this up from uh remember that battle recipe I wrote for you where no no that was that wasn't what I was getting at you may be roasting each other not just Chef given this is the last time we get to fight against each other oh thanks thanks guys mate that's brilliant thank you so much cheers all the best back fight slightly so what's happening here is that Ben's already done all his cooking two days ago so actually what he's doing is just getting beers would you like a beer I think we should cheers campai campai Ben you're looking fat today do I get a brownie point hello darkness my old friend my did you just two trays on the first one is my chicken skin between two sheets of baking paper and then on the second one is my chicken carcass without the breasts cuz I'm going to Soy glaze the breasts afterwards this goes in the oven for about an hour so stock time a nice big pot we've got our chicken carcass I've taken the good bits off the chicken we'll save those for another dish it's the flavor I want from the carcass along with the Trotter which I've borrowed from James's uh Ginger Pig Escapade and some pork bones they go in get covered in cold water and brought up to a boil what I've done is I've started my stock so my chicken is in the oven but I'm going to prepare everything else so the carcass can just go straight in bring it up to the boil and simmer it for 3 hours so I've got comu Pini mushrooms Ginger just sliced uh carrots spring onions I'm going to put a whole bulb of garlic in there and these which are Bonito flakes so it's slight slightly fishy sey flavor going in there 3 lers of water and that's gone 3 hours all done James is absolutely right you do want some of that roasted flavor I'm not getting mine from the bones I'm placing the onions into a really hot oven until they soften and go sweet like roasted onions but more importantly blacken I want three words to describe Ben eal and his dish and the same for you the best insult gets half a brownie Point simple tourists been there once how many words three three words tourist simple tourist safe tasty dishw waterer tasty dishwater got reaction I'm giving it to e half a brownie point but that's what Ramen is supposed to be my stock is on it's time to make the marinade for my eggs so all I'm going to do is put tamari which is Japanese soy sauce into a small pan with some sugar and some mirin reduce that for 5 to 10 minutes and then boil some eggs for 6 minutes or so peel them put the two together so the eggs marinate in the soy for a couple of hours the problem is they float so you need to put a little weight on them just to keep them down this is mine I know I was just helping you out cuz I wouldn't want them to float and then you love a little bit so aren quite right my marinade is soy and mirin e quantity Chinese soy Chinese soy right you're in Chinese soy not Japanese soy correct so I tried to pour a beer for James you know we can celebrate with the beer in the kitchen as we cook together it was stolen by the boys then I realized they're judging they're the ones we have to keep sweet so I had a spare chicken breast I know Mike's likes his chicken nuggets so I've made some Japanese style chicken nuggets with seven spices from Japan and panco crumbs so the key to an amazing stock is not using the first batch of water because with all of those pork bones and the Trotter and the chicken carcass you get a lot of technical term scum so I'm going to drain the whole lot wash the bones wash the carcass wash the Trotter and refill it in fresh water with all the arets so you get a much better stock miso chicken stock sake and honey goes in the bottom of my Ramen dish so I'm going to like reduce it for a couple of minutes the spring all together so all my meaty bits have had their first cook and boil we've drained it we've washed it we're going to go in with fresh water along with leaks those now charred onions mushroom stalks Umami a bulb of garlic and some shiitake mushrooms as well so it's mushroom and pork and meat and onion in 8 hours time that will be delicious I have another bulb of garlic and what I'm going to do with this one is separate it into cloves peel them all and then kind of finely chop them I'm going to put quite a lot of RP seed oil into a small frying pan and then I'm going to fry the chopped garlic but I'm going toy try it way further than you would ever think to I'm going to add some sesame oil and chili paste that goes into a blender and I just splits it until it's really black and smooth and then strain it and we're done I feel like James is already a bit bothered there's not enough going on over this side so I might as well cook my eggs two eggs these are berford browns with that really rich Yol and they want 6 minutes and 10 seconds James you're on a hangover mate come by what' you reckon Mike little bit of aabi mayo with these yeah so this is the belly that we've cooked very very slowly it is melting the mouth good you hav eatting it you cannot cut that like that cuz it would just go so you put it in the fridge for 24 hours so that it's solid then you can slice it to the thickness you want about a cmet and what you get is something that holds together and gives you pork belly how good are you at martial arts oh don't do this like what like if someone want to come at you really quickly he's got a knife your throat what do you do what do you do you're dead you're dead what is that no you underestimated that how that situation was that thing to my hand judges my favorite people in the world after many many many hours needless to say this one I made yesterday we have a stock that is beautifully opaque and creamy we're going to drain it off into a colander but for added Purity through a muslin cloth so I've just heated up my water for the stock with all the flavors in it aside from the chicken which is now roasted so I'm just going to transfer that in simmer it for 3 hours underneath we have our crisp chicken skin which I'm just going to transfer to a plate for it to cool a little bit and it will crisp up even more eggs peeled you can still see how soft they are on the inside they are now going to marinate inside of my soy liquid for about 24 hours and that's because mine is soy and mirrin and sugar but then let down with water so it's not as intense but I want it in there for a longer period of time what you get is a different texture to the egg as well as the flavor for you honestly mate you should have left some cooking to do and then jump by played your opponent's weakness and if you were suffering at all this morning when you started this how's it going for you now has has the hair of the dog helped you cuz I'm only here to help I'm going to now cook my chicken breasts so I'm going to seal the chicken breasts and then I'm going to add a couple of tablespoons of my soy marinade which I did the eggs in and then I'm just going to keep turning my chicken breasts so they're going to get a really nice soy glaze over them they're going to be really Brown on the outside my stock has all the Umami of the meat all the fragrance from the ginger and the spring onions but now I'm going to add in the seasoning which for me is soy sauce a little bit of Sesame and miso paste you know if anything's going to make you fat it's pork Ramen pork belly Ramen oh I wouldn't put that in my body squirrel anyone these battles are not about shouting got to underplay it you got to deliver on the the thought process the planning what a show do you watch the loud cat doesn't catch the mice oh that's why he was he literally just spent 5 minutes building up to a Prov oh that's all you were trying to do you spent the last year voting for everything single battle that Jamie's ever made and he's going the loud cat doesn't catch the mice what about the giant cat the wide cat the bearded cat the boring cat starting to pull together some of the flavors that are going to garnish the dish so finally finally chopped raw spring onion some inoi mushrooms some dried seaweed again that's been Julien and now for the pork so far pork belly that melts in the mouth now we want the crackling don't get any closer take your bum fluff off I love fire James was worried that I wasn't roasting off the bones this is where the roasting flavor comes and it has a similar element to the black garlic that he's doing right I'm going to char grill some spring onions they're going to be like super Smoky I'm also going to put some fresh spring onions on the dish to give that kind of fresh Smokey Savory slightly sweet bit of chili like all the flavors going on I think r's person when you go into a aren joint you can ask for extra spicy extra garlicky you can ask for extra bits on the side but you can also affect the broth even though the base is been going for 24 48 hours so how do you want it I I'm a sweet and spicy person I'm a salty Savory person then I'm going to play to your tongue cuz I'm not bring any spice anywhere near this you always play to Mike's tongue no he doesn't he's always plays on Barry's tongue no he knows your tongue better than Barry I know Barry's tongue better because I have been feeding him my produce for longer oh what you were nearly saving yourself careful mate he's feeling you his produce your produce tastes spectacular it's not the first time I've been told that once my chicken stock has simmered for 3 hours or so taste it strain it and then I'm ready to Plate up it's not bad the soy just starts to cure the outside but the inside is still super soft so I'm just going to finish off my flavor base um bowl of ramen about I would say 250 mil and you're supposed to use about 1/10 flavor base to your soup so I'm going to put just over a tablespoon of miso in and I'm just going to let it down with a little bit of the stock so I'm going to cook my noodles until they have just the right amount of Bounce we're probably looking at about 3 or 4 minutes drain them off in the bottom of the bowl and then layer up from there okay so what we got here guys so here we've got a pork tonkotsu broth with soy marinated berford brand eggs and a blow torched mirin and Saki belly pork you're allowed to make a mess in a slurp it's fine that is excellent depy wow Benchmark has been set wow this is going to be close that nerve-wracking this is a miso Ramen with a chicken broth soy glazed chicken charred spring onions soy marinated egg just like Ben and chicken skin floating in the broth as well lovely and the last thing I didn't mention was this burnt garlic oil it's got a little bit on it but I'm just going to put a little bit more cuz love last stinks yeah that garlic is amazing that's a new flavor of garlic that I have never experienced before I would say that that is more delicate in flavor but it's really light and it's delicious what I'd say about that is that is really really deep and Meaty yeah I think that there isn't the right wrong answer here like this is going to be completely subjective yeah no completely I think I know which one I'd prefer to order well before we allocate a winner I think firstly you've given Ben an extra half a point I'm going to give Ben an extra half a point for the nugs so in order to give this final battle some Jeopardy I would say that you have two brownie points to give okay I have two brownie points to give therefore if we both agreed on Ben's he'd win yep last time with our grilled cheese battle we gave you guys the chance to vote in a poll unfortunately we're not going to do that this time because we need to wrap this up and plan Heaven and Hell now so sorry about that so we're going to wrap this up today Okay so we've got your vote you decided no I'm going to need one more taste sorry okay you made your decision I would like to reward both of my brownie points to the bowl of Raman that really took my breath away as a man who is not a massive fan of ramen this I think is suway me Ben have my two brownie points W that was spectacular I also am going to award two brownie points to that because I love that because I love chicken I just want you to know that that is world class was it the nugs that swayed you but that was without doubt the hardest judging I've ever had to do that's this battle 24 hours is still down to one bowl it's a lot of effort for a soup isn't it two of the best ramen dishes I've ever ever eaten agreed and Ben congrats you're about to receive your food four and a half more Ramen I reckon we should both go to Tokyo I'll have a bowl of ramen and I'll get you some smelly fish to eat while we're there and I'm a Hol you so it really is Hell we've got the winner here we've got the loser there right so our next step is to create Food Heaven and food hell which you can see coming to the channel very very soon why soon you be Wednesday yeah chefs 15 minutes on the clock two ingredients under each CL rock paper scissors one go for who gets to choose the ingredients first 1 2 3 Kush you get to choose first oh octopus or hot dog oh this is struggle so this is the protein category he will be you've got a choice here do oh he's gone for octopus cuz he knows I hate hot dogs great I can see where you going with this clush two Kush again pick first what is great molasses great molasses or Wasabi okay Wasabi and octopus is beautiful but Wasabi and hot dogs is really it must be bad yeah and under the third Clash the fruit or veg category oh dear o plantain and prickly pear or prickly pears I wish I was better at rock paper scissors oh wow 15 minutes 15 minutes oh we'll give you five minutes to get set have a think and then we'll get going chefs your 15 minutes begin in 3 2 1 cook okay I'm going simple Fusion pick two different countries and celebrate an ingredient a flavor or a dish that they love smoos them together and stick them on a plate so I'm starting with some onions that I'm going to cook down for about the full 15 minutes but I am going to finish it with beer and honey sounds lovely so what I'm going to try and do is blend the German or Berlin classic of curry verst with Jamaican plantain Curry verst and chips but instead of Curry I'm going to use jerk spices you're making a geran dish a geran dish fantastic I'm glad you're here I hadn't thought of that smash instant mashed potato that really is instant mashed potato really is instant mashed potato make a base and get some flavor into it and see I'm going to add some chorizo which is lovely Smoky Pork that go really nicely with octopus which has got a lovely texture this already been cooked through so it's fully cooked and I just want to get the flavor of it it'll add that lovely bounce and fishiness into a little potato toizo cake now last time we used this on the channel it was green and really under rpe this time it's yellow much sweeter and possibly a bit too ripe for what I want so what would have been lovely was somewhere in between what sort of flavor profile texture cuz we're all thinking it looks like a banana looks like a banana behaves a bit like a potato until it's cooked but as it ripens you get these wonderful sugars chunky enough to be crisp but not like brittle not like crisps not like dried bananas that you used to buy in a packet no any time sensitive things that are concerning you yeah a few oh thanks for reminding me um I'm going to heat my hot dogs up just in the braine just to warm them through then I'm going to SE them to get some nice color so already cooked they just need warming yes octopus and cheso potato cake right I'm going to mold this hot I'm going to fry off this potato cake just get it nice and golden brown this great molasses I thought it would be a bit like pomegranate masses that lovely acidity but it's grape so it's just so so sweet like ridiculously sweet it's like grape honey so I'm going to knock that back with a load of grape vinegar okay right so if I can get this T tasting sweet an acid it yeah that's a lot you're just it's mostly vinegar no no no it's grape it's grape all the way through I'm going to reduce that down till it's a little drizzle so into a really hot pan I think when we think hot dog and we've had some amazing hot dogs all over the world but in particular in Chicago go always in a bun but a curry verst which traditionally came about in Berlin uh and it's the combination of ketchup curry powder and woia sauce really uh which were staple ingredients left over from the W so we're talking 1949 I think it originated in Berlin that's what I'm going to try and recreate so not the bun but the chips instead it's just the chips come in plantain form you have 10 minutes and 30 seconds remaining never overcrowd a pan why cuz it drops the temperature this was a bit hot so I'm deliberately overcrowding the pan to drop the temperature little bit of salt in with the onions just helps it break down a bit quicker how are you thinking of incorporating the prickly pear I mean what is it what the prickly pear tastes like do you know I'm I'm peeling it like I would do most of these kind of fruits thinking that's it's got quite a tough rind it's got lovely color to it is it tropical or is it like Citrus it is citrusy is but not that not too strong in Citrus so that'll go well tropical I thought fruit tropical coriander mint I've got some jalapenos which are pickled so use this as the sweet element the heat element the Herby element and make a like salsa and I a quickly pear and Herb style J that will go over and around the potato cake found some sauerkraut we had in the studio Dill not traditionally through our sauerkraut but I think it would be wonderful for a Fleck of color so sauerkraut in 's paint a picture for me as as to how this is going to look on a plate really dark in color because these are coming up a bit quick um yeah look oh they look great lovely now they're out of the oil separate them out and season with a little bit of jerk so it stick to that oil there there I'm loving we don't want the spice to burn we just want it to sort of coat in the oil let's get rid of the seeds out of that let's strain that off let's call it a vinegret how are things tasting wow that tastes like the Far East now the mint and the coriander think like a Spicy Thai Nam Jim star baram dressing has thrown me sounds great oh we got some pre-cooked lentils get another pan let warm some of these up and maybe use some of this to lubricate the lentils a lentil vinegret we'll do a lentil vinegret so they're pre-cooked lentils pre-cook lentils they'll be done in a second with a potato cake on top uh which we going to flip over now you have 7 minutes remaining mate chesa and potato cake that looks great with uh this uh grape syrup now how Does that taste uh we'll let it cool down cuz that is currently at the stage of being almost a caramel do you feel like Kush picked ingredients that he wanted to use or the ingredients that he thought you wouldn't want to use a wonderful blend of both that's what's brilliant about this game you either play your own game in your own corner or you play to annoy the other person now actually hasn't annoyed me I'm really excited for this dish but I think I would have preferred the octopus to a jar hot dogs I think there's always a danger in a 15-minute battle to try and do too much but sometimes there are Classics that have been sold on the streets like in Berlin for 75 years that don't need changing or need combining with a completely different dish from across the sea like a condiment from Japan you mean you wouldn't want to eat it raw so I'm just going to tiny tiny bit of water to let it down and a tiny tiny bit of cream you have 6 minutes left oh my goodness in that case nice hot hot dogs are coming out into a nice hot p pan to get some sear that will will taste nice now that's done very sweet sour dressing Herby vinegret needs a bit of pepper it's got a bit of spice in there I don't want to overload it uh for the plating I think I'll make a Theresa oil while I've got the time to put that in theide yeah you have 6 minutes and 20 seconds all right hopefully that thickens up so it becomes more syrupy like a b Amic whack that in the fridge oh got spring onion that's that's a bit of freshness are we going to taste the octopus yes cuz I'm going to put some lovely tentacle pieces on the end I'll warm them through in the chizo what were you thinking like speed and what to cook first because of time or were you thinking how am I going to combine the flavors and some of the the Rogue ingredients that are less familiar to me together yeah generally it's Rogue ingredients first um octopus I've cooked hundreds of times um we know it works in many different Cuisines um got have gone really classic and simple which I am doing toizo lentil octopus I think we've done that here before uh but I thought potato cake give it a bit of body uh use the grape without hiding it just in a little dressing um and then obviously this bad boy what was it a prickly pear onion pan is nice and hot so I'm going to glug in our beer to reduce down and when beer reduces it gets quite bitter so I'm going to balance that out with honey think like honey beer pretzels you'll also find in Germany okay Wasabi cream but this should hopefully give me something that I can just about pipe but isn't going to blow your head off as you eat it cuz I want this to be a nice presented version of Curry verse not just locked on a plate as so much of the delicious Curry verst is 4 minutes remaining there oh those hot dogs look fantastic Red Onion will it reduce down quick enough we'll have to see what I'm going to do is take half of them put them on here just in case squeeze this through get rid of the seeds fine okay cool let's start plating up and Tiding up you have 3 minutes and 20 seconds remaining right Prickly Pear and mint and coriander dressing we've got a lovely little braze lentil with spring onion deel on and a prickly pear dressing um we've got a dressing in the fridge that's cooling down get a bit of this for color in there and through this this hopefully would have thickened up enough to be like a thick driz Curry verst it would be Li imp perin wor your sauce ketchup and curry powder I'm substituting the curry powder out for jerk seasoning because of our plantain and our nods so kind of our Jamaican German dish normally it would have a little bit of the wora sauce in there but not today cuz you can't find any in I always thought we had it in the stel cupboard but I can't find it cuz you have 2 minutes that is cooked and delicate I'm going to take that out and just reform it so we're going to go a little bed of dressed mustardy jalapeno sweet and sour lentils dill and Juniper sauerkraut boiled and griddled hot dogs octopus Burger on top he's got time to Plate you got 30 seconds beer and onion sha on top scattering of torizo and it's oil it's done a practice ju oh lovely was Sai doubling up as Mayo lovely some of our plantain chips they would be a little crispier if the plantain was a little more green 10 9 8 7 6 5 4 3 2 1 sorted I mean I'd be over the moon with that we'll see chefs wonderful work very interesting to hear Barry's judgment but let's get these into the sexies Judge Barry yes lift the cles same time yeah go for it whoa so in front of you you have a geran curry verst with jerk seasoning y plantain oh wow okay and an octopus Burger on a bed of lentil with chizo and gastrique wow we are definitely in a chef battle we are there's no chance normal's going to ever made this right dig in TR ver this is a a sourkraut of sorts yes embellished hello good thing I like was Sai cuz that's that is punchy the sweetness along with the nasal spiciness of it works really nicely together that's an exciting sausage plantain fries they're not very good fries but as fried plantain absolutely delicious only thing it's missing is a bun Curry verse and Jamaican plantain yeah but I feel like that the sausages need to be in a Chicago I'd like that in the bu onions are absolutely delicious they're as sweet as they are bitter they're wonderful I'm amazing to do that in 15 minutes so let's move on to the octopus Burger okay reset oh reset taste buds it looks great what's it taste like so the ingredients used here were octopus mhm grape molasses and prickly pear M that is absolutely delicious texture wise cake the lentils and the chizo they were beautifully together the Molasses brings a sweetness as well that this really needs that's your your drizzle your gastri it's so cheffy in that outrageously balanced and it and it again it builds I think it's time now please pass judgment and pick importantly the loser of today's battle I like how in 2024 this is flipped I think this dish definitely had the more challenging ingredients to create a dish and therefore I think visually you can tell it's a bit more of a scramble of an idea this one looks spectacular my favorite and the winning dish for me is the dish that I thought was the tastiest and I want to go back and finish the plate which has got to be the the weird sausage dish that is ever quite surprised at that quite surprised at that I'm surprised it was Les I think it was less cheffy it's it's it's l it's less cheffy there that's very sophisticated but that's the one I I want to polish off I you can polish off my sausage whenever you want that's not what I said oh my goodness I think that's what you just said say thank you for watching like And subscribe and see you next time exactly what you said hello welcome to fridge cam we are sorted food and today is a very special day it is an ultimate Chef versus Chef battle and what's just happened is uh before we open the fridge door Ben was rolling his sleeves down so he can make a point about rolling his sleeves up ready for battle welcome to the ultimate Chef versus Chef battle this is where our Two Chefs take the simple task of cooking and make it as complicated as possible this week's brief is all around Italian food which is about taking simple ingredients and celebrating them without over complicating them they only have 1 hour and let's get it on James is making an Italian anti pasty board including roasted grapes homemade flatbread homemade mozzarella braed chory tomatoes and I quote loads of other great stuff Ben is making blood orange scrapo with homemade lemon cello a sherbet rim and a pistachio and fennel biscotti if anyone disses my drawings I'll equalize them this is the biscotti so it's flour it's sugar it's baking powder a little bit of salt what I've ground up here is some fennel sugar oh fennel seeds with sugar this is going to be fennel and pistachio it seems to me like James has taken on quite a lot thanks Jamie no but what I mean is you all you might have to do is just get a finished dish done or we can just make cheese on toast if you want so this is milk with a citric acid solution in it I'm taking up to 32° this is renit vegetarian renit actually and then all you have all you do is just go one two three four leave if it freezes this will be my sbet blood orange this time of year it's delicious like you said celebrate the ingredients don't complicate it so one other thing I'm adding taragan with some sugar and a little bit of the juice until you dissolve the sugar and then that gets added into the rest of the juice and all I've done is whisk in an egg white can I just check cuz on here there's a timer that says 57 minutes 24 23 22 long time on here is a timer that says 51 minutes well I'm going to have to serve it maybe 2 minutes before your time ends okay that's where the Jeopardy is already he's run out of time over here we've got a nice little snacking board you can tuck into you got got some lovely ham you can tuck into poti grap maybe or nuts I've got grapefruit orange blood orange lime and lemon and I'm going to make some candied peel from all of them you boil it once in water drain it and go back in with clean water for another 10 then you turn that into a sugar syrup the sugar syrup has to be the right ratio boil it until it's sticky and and does its thing and then drain it quickly while it's really hot toss it in sugar and hope that it goes crispy and dry enough in the hour why do with the grapes I am roasting some sablé grapes and they're like super sweet but I'm going to roast them with some herbs and I'm going to Salt them a little bit so they're kind of sweet Savory Ben forgot to put the lemon in the SB never heard in my life this in the biscotti juice in the stb I have some caramel almost done which I'm just going to toss with some walnuts and then leave that to cool um and I made some balsamic roasted chills roasting Tomatoes just a little bit of salt and pepper keeping some raw so it's like kind of giving a little nod to the Simplicity of Italy but just doing a doing a lot are you happy with the idea of serving a slushing could we put the machine in the freezer for that Health it I don't think that helps 45 minutes to go so my garlic I have 3 minutes to spare but it's fine it's all good this is what I love mine is a lot of waiting game this is now all about the garnishes the finishing t touches my dish doesn't have a dish if that doesn't freeze and that doesn't bake twice blood orange zest with sugar and citric acid I'm making sherbet you know when you go to it yeah until the shops they're lined up all actually more importantly the airport on the way back you forget to buy it all the shops are lined up with lemon cello everywhere we getting lemon cello baby lemon cello I have no idea if it's going to be any good or not cuz Ben's making it he's make you're making lemon cello yeah but if you don't do that you can always just use a bottle that you pre- bought so the Jeopardy there is if it doesn't go right I'll use this one that I bought it's a little update for you my my clock says 39 minutes this one says 45 I think this one's actually going slower I'm making pesto yes it's just Parmesan cheese pine nuts garlic and basil something's beeping something's beeping is it it's ready figs it's figs the figs roast The Grapes roasted figs ready to go so I'm just preparing Tomatoes fennel shaved fennel and some raw grapes so number one lemon cello Italian very Italian very Italian so I'm looking forward to tasting this polish alcohol that's going to go into it and number two 96% it is exactly what we want for this recipe so so what you need is a jar keep missing n whatever so this is 96% alcohol which is what you need to draw the natural deliciousness out of the rins of the lemon unwaxed beautiful lemons three of those couple of days later maybe three you get this oo that you then dilute this is 250 mil yeah to a liter of sugar syrup DOA and you end up with lemon Chell is that is that easy I have no idea I all the ners make it get something in something so now I just break the cheese up using my knife and just cut a cross hatch into it and then I'm going to bring it back up to 40° and then I strain it making bread and now I'm going to put some chopped Rosemary through it this isn't biscotti cuz biscotti means twice cooked and this has only been cooked once I need to cool down just enough to be able to handle it there are under 30 minutes to go and the Panic has set in looks scummy I've put it into cheesecloth just cuz it makes it easier to drain quicker oh no oh what does that mean oh I don't know where to put myself right now I get it for you oh it's oh it's in there is it oh who's the favorite fan of lemon cello face I like lemon chello thank you I mean it's taking three days to make so we can't include it in the you know in the results but it's it's good it's got warmth as well hand can I help at all no oh you can get out of the way I mean no offense I love you I love you good news your saw B only needs 30 minutes bad news you've only got 24 however have you seen its viscosity now it's cooling it's getting there whether it will get there I don't know but it's getting there that look cool that look cool on camera now I've got time to kill so I'm going to sprinkle sugar into a bowl now you've got time to kill wow what that was one hell of a step 20 minutes James why are you taking the bread back out second bakeer biscuits it probably needs about 15 minutes you have 16 minutes really loose balls you don't want to work it too much otherwise it becomes really stiff and then this is going to go into the microwave for a minute I'm going to take it out have a look at it and then 30 seconds at a time until it's stretchable the way you know that it's ready to stretch is that it's too hot to hold with your bare hands so I'm going to put some rubber gloves on definitely don't need this caramel what do you no you can't use my caramel you can't it's my caramel it's my caramel Ben is this going to be the second thing on your plate that we can't judge you on because James made it James is proper stressing Ben's Fanning around over here with James's caramel making twills my stress is just internal cuz there's nothing I can do it's freezing it's baking it's bubbling I'm just nothing I can do nothing to do with 5 minutes to go this is James's plate this is Ben's has it frozen we don't know we we we don't know if it's frozen cuz he walks 1 minute remaining 10 9 8 Behind you behind behind you behind you 6 5 4 3 2 1 ladies and gentlemen step away from your plates that was a tight one you know what time it is it's time for for the sexies first things first an hour that was impressive impressive and tight that's very kind of you right okay um I'm just going to cheese start Savory I'm impressed with cheese in an hour James I I really just wanted to do something different you me it's different James you made mozzarella I did didn't I you made mozzarella it has got a bit of that squeak to it but with the salt the pepper the olive oil that is that's delicious the sweetness and sours are coming from places that I didn't expect them to come from because of what you done Beyond just the colors and the flavors it has every texture as well the combo of the raw and the cooked awesome on to sweet like porn star Martini but in Reverse prco is in the glass the lemon Cello's on reverse porn star Martini it sounds more like a move get some get some get some get some Sb OH Fizz and smooth at the same time as you can hear the very crunchy the twice baked has worked I took a tiny Spoonful but it filled my mouth with a Thro it is delicious and it needs both elements it needs the sbet with the prco B we need to come to a decision between us as to who the winner is do you want to go yeah so we've come to a decision good good now we've gone for the dish that we felt had everything the flavors complimented each other very nicely the textures were there and they were there and then they were there they added a little bit of Fizz but then they went and made cheese and that is why we have to give the chef versus Chef award what's the award called head chef head head chef to James have I been promoted job done I suppose the big question is which dish would you have picked comment down below and let us know hello and welcome back to sorted food now as we recently mentioned after nearly 10 years our mate and Chef James has decided to go and back himself a better job so we thought why not have one final epic Chef versus Chef James versus Ben battle today the chefs will be taking inspiration from the past 10 years of dishes they've experienced with sorted but never actually cooked now victory for James would mean that he leaves the sorted Food Kitchen as the best chef that sorted has ever had or ever will have probably have too but if James loses then we've all decided that he has to stay forever yeah we we have we have we have we we have they have chefs the Last Supper begins in 3 2 1 battle can you microwave this for me okay what is it it's white chocolate okay I did it I'm blooming some gelatin this going into water I have opted for smoked guinea fowl on a charred corn risotto with fermented and pickled garlic buds it's a throwback to our very very first chef versus Chef battle and an incredible dish we had at L pigeon in Portland I've got a whole bird and I'm going to take the legs off they're going to be roasted on a tray with some leaks and some herbs in the oven the breasts we'll need later on and the carcass I'm going to hack that up and then combine it with celery carrot garlic bay leaves pepper corns and onion plenty of water and that goes into our instant pot which I'm going to cook at high pressure about 45 minutes so we can get a stock out of all the flavor of the carcass have you noticed how much e is taking his frustration out on that bird so I remember that trip to Portland being really quite Foody and the kind of the the places we were eating were incredible it's all sort of farm table esque but we just come off the back of a day of blindfold taste testing ice creams and I trying to identify things and then while you guys went and did your own thing James and I treat ourselves to dinner at Le pigeon and it was just a moment we had and it was just brilliant food I loved it it is a moment we had oh that's really sentiment and we couldn't choose what to order on the menu so we got four starters and shared them between us I would have been devastated if Ben hadn't made a ratoo chef versus Chef James you've cooked more rotos in the last two years than I have you've done three for the book you've done six for meal packs I haven't done a single one in two years I've been developing for a midweek meal pack not cheffy chef battles wa ouch so e is hitting us right in the sentimental area where are you taking us with your dish that was that's I'm doing Japan or Japanese influence because we all cooked dinner in Japan for lots of people it was very intimidating uh so I thought I'd kind of Infuse some Japanese flavors into some Western flavors and give it a go I'm doing a toasted sesame and white choc mousse on poach rubab with norori sake split with Wasabi oil and am misoc crumb he's going to split it in a good way cuz whenever I split things he tells me it's bad it's in a good way I think it's in a good way in this video talking about splitting not a good thing okay fine I'm going to start with my toasted sesame and white chocolate mousse and to do that I'm going to toast sesame seeds and bring milk up to a boil and then I'm going to Blitz those sesame seeds with a little bit of milk add them to the boiling milk along with blue gelatin then I'm going to whip up double cream add the white chocolate and sesame seed mix to the double cream and fold it in very gently betrayal no I think it's um deceit de seat that's what it is smells like the seit my bloomed gelatin is going to go into my Sesame mix Oh Hang said there's a little aftertaste of Abandonment as well yeah my Sesame and white chocolate mix with the gelatin in it is is going to go through my whipped double cream look we got the balloons it's also time for celebration so I've got a nice pin Noir from Oregon from the same place and I thought not only is it perfect for me to reduce some down into a wonderful syrup L tanning nice and fruity but we can also enjoy a glass because James you might not be allowed to drink in your new kitchen while you cooking but no rules here it's a good point actually if you're going to a professional kitchen you're going to have to Buck up your gate yeah that's the point oh right okay Cheers Cheers Cheers Cheers Che oh there's nothing I'd like better at 9:30 in the morning oh nice delicious yeah thank you very much good morning the great thing about Portland Oregon in the summer when we were there was how Bountiful all the fresh produce was in the spring here in the UK we've got some wonderful fresh produce I'll come to that later but corn is not there yet but we've also learned that some things Frozen or tinned or canned are just as good for quality and consistency so I've opened a tin of sweet corn I've drained it and now I'm going to char it it's a really long-winded way of saying I'm using sweet I'm transferring my white chocolate and sesame mousse into a round ring cutter I'm also going to set it in a silicon mold and I'm going to decide which one to use cuz I'm not sure yet it's going in the fridge for about an hour I'm excited about this bit cuz this bit is also inspired by another video it's um the birthday cake crumb mix from The Milk Bar birthday cake that I cooked for Ben but instead of rainbow sprinkles I'm doing Misa I'm going to mix together plain flour castor sugar brown sugar baking powder and then I'm going to pour in vegetable oil and miso paste mix all together kind of crumble it over some baking paper put it in the oven termin I'm reducing a large glass of wine down into a couple of tablespoons of really intense wine syrup if you going do that pick a red wine without too many tannins in it or sort of low tanning because that will concentrate as well you want the fress to come through and the natural sugars in the wine more so than reduction of tanon done a wine course want something really shiny and syrupy cuz it really is going to be the glaze at the end so with a bit of like richness from that I reduce down to je and this will be the syrup that just glazes the plate the rubarb is super simple I'm going to chop it up Chuck it in a saucein with some sugar mirin and water bring it up to boil and boil it for like 4 minutes with the lid on for the Wasabi oil I'm going to blanch some spinach for 30 seconds that's just for color that's going to go in a blender with oil and wasabi paste and just blend it for like a minute until it's very green so with the legs of the fowl roasted and kind of brazen away with the liquid in the tin foil lid I'm now picking off the meat chopping up and I'm going to add fresh herbs the wine reduction season it to taste and create little bon bons that I'll quickly chill before paning he's making chicken nuggets isn't he so I'm sure people are going to have have questions about what's next to you we have done a longer video where we sat down and had a chat around the table but what does that next adventure look like well off camera here I have always been a development chef and I've just happened to join you guys on camera uh so it's going to be much the same I'm still going to be a development Chef just for someone else I just want to learn a bit of new stuff from other people I'm not going to be head chef so I've got someone to learn from who that's above me and I think that'll be really good it's probably just hope for us all that it's still possible to get a job after all this rubbish well even after this video and this James it's Easter will you cheer and this so Mike's is deceptively simple definitely this crep suette sorted that I'd forgotten about that one I forgot about my rubar while we were having a friendly chat oh no turns out you have learned something from our normals it's not an absolute disaster it's just a little softer than I would have liked I'm probably have to take that into account and the J meanwhile I'm going to sweat off the shots in butter and oil and once they're nice and soft then I'll add garlic herbs and bay leaves look a lot it that's what 's ears look like after James said that he was getting new job one thing we learn about pressure cookers is not to overfill them I'm getting a little bit of splashback now once it's finished going I'm going to strain it off the stock is perfect for the risotto the rest it I'm going to reduce down into a wonderful Rich Jew rizoto rice going in toasted in all of that buttery oniony goodness then a splash of white wine reduced by half and then bited at a time with the guinea foul stock you must have learned a lot from each other over the last 10 years as well is there any standout things my Approach has always been ever since the student cooking days little bit of cowboy little bit of bish bash BOS let's get ourselves 90% the way there as quick as possible with as few barriers and that is my approach to most things in food whereas James has a wonderful discipline of try test perfectionism that has absolutely changed everything we do that's what I'll take from what you've left of a decade of fine-tuning everything we do that's so cute I don't know where the cowboy analogy comes why why say cowboy I wouldn't be here if it wasn't for abers he he gave me the opportunity I did know of you before that like uh you came back for for a uh careers evening at University and I sat there oh didn't I was in the audience and you were the only person that I I thought had done a great job I was like ah he's built himself like the perfect company to just buy all the ingredients he wants get all the equipment he wants and just cook it's amazing how in Ben's version of the story that he told to James all those years ago that it was just Ben that had done that a few weeks go I picked some wild garlic and we talked about the advantages of Frozen pellets of spinach only in seasoned for a while so I bought low I literally filled up a rock sack full of it got it home washed it blanched it squeezed it into my own pellets and now I've got wild garlic pellets in the freezer to use and I'm going to use some of them in this dish I also picked some wild garlic Buds and then I lacto fermented them for a week and then pickled them in side of vinegar and what they are is a wonderful almost Caper esque like floral citrusy Tangy thing that's going to just finish and garnish the plate they're lovely you can do that in your new job put your shoes off the work Sur well hopefully wherever you're going they're going to pay you better you can buy some new shoes look at the bottom of them hes in they're just so comfortable though don't close St on my shoes there you go James have a little well let me set you up a p station so this dish all comes together the last few minutes but the guinea foul leg balls have now set up flour egg breadcrumb they're going to be fried Guinea fou breasts pan fried skinside down for most of the cooking then we'll turn them another couple of minutes and then I'll get a gadge out finish the risoto by stirring through the corn the wild garlic and the peino Stir It All Through seasoned taste so Ben what bad you going for today taking a leaf out of your book no for guinea foul badge up there with Squid so what is the deal with the chef skills challenge now cuz there's going to be a a a gap of a chef well you're not getting away that easy I'm still going to judge you I've still got plenty of badges up my sleeve I can hand out but also perhaps it's the opportunity to reach out to some top chefs around London the actual skills who can come and test you for real and they won't be as nice as I am there's no need to embarrass ourselves and front of real people firm with the bounce you don't want to over dry it but unlike a lot of game you don't want to serve it underdone so it's not game in the sense you can serve it pink you do want to cook it through like chicken but you don't want to dry it out what sock are you going for James oh I love this I like unfiltered right team two minutes left oh oh 30 seconds 10 9 8 7 6 5 4 3 2 one stop cooking forever well until he comes back do you want to say it one last time are we going to put them few sexies is that why sexies hello I'm gate crashing oh hi hello I'm coming to the party nice if you could join us that's why I threw a few extra nugs on oh thanks mate should we just dig straight in yeah for the purposes of judging we now have to set aside any sentimentality this is just Chef versus Chef base it on what's in front of us cheers just imagine it's a little bit warmer Cheers Cheers well that wild garlic Bud yeah the wild Garlic's great I'll tell you what this dish is missing it's a knife that is a very tasty risoto and I love the fresh pop of M corn in there as well all that Rosato practice is paid off and you brought it all out for my final battle and it's delicious those nugs as well really really tasty really good well played he it's good now do you want to put some spinach over your dessert yeah um as usual not 100% sure what this is I have to tell you about it but it's a white chocolate and sesame Mose with some miso crumb and rhubarb made it look cheffy like you know those oily little yeah I don't even know what that is I don't know how to do it like when you do oil and vinegar and you dip bread into it but it never goes together no yeah yeah don't go s i mean now that I've portioned it it looks pretty horrific doesn't it good luck everyone I've also done an eers and served some alcohol with it because oh that delicious oh we're back we're back that is good isn't it for the last time in a while James Cheers Cheers oo it's one of those dishes you can't help but smirk at yeah that cuz you sort of go why does that work how does that work but void does it work that is absolutely stunningly delicious the Pickled ginger is the bit right at the end cuz you get like almost a really sweetness then the candied stuff from the crumb then the Sesame kicks in and it's going all Savory and then really salty because of the Miso and then suddenly you just get hit by a warmth of Ginger and wasabi and it's kind of like just clever yeah yeah you've both given us a really hard decision to make I want to thank I'm going back for more of this it didn't take long for us to decide for us there's a standout genius plate in front of us um it's complex it's delicious it's James Curry thank you this is just cuz I'm leaving would you agree I would 100% agree that that was cuz yet again it's something that just needs thinking outside the box and then delivering them thanks guys that's not anywhere near the box so that's what that's what gets me like there's thinking outside of the box and then over here there's Barry and then all the way over there is that dish yeah absolutely amazing well for one last time campai James C Cai for now thank you and thank you Che cheers there you go we hope you enjoyed the chef off leave us a comment below and say what you'd love a marathon of next there's plenty more to choose fromhello everyone and welcome to another Marathon video to kick off your weekend we've compiled some of the best cheffy chef battles for you to watch yep what you have to do is sit back feet up relax and enjoy or even just bung it on the TV while you're carrying on with your weekend chores either way enjoy Biggie versus Tupac Clinton versus Trump Alli versus Frasier all massive battles in their own right but nothing compares nothing compares to ever versus Curry I first met Ben and culinary school I first met James a little rugged Scottish guy he was a few years above me but he was uh struggling a little bit so I was helping him out came knocking at the door looking for a chance and I wouldn't say it's charity but we gave him one I basically come up with all the recipes that VES credit for James he's come in he's kind of helped support in my role and actually I guess you could call him suf you'd agree with that what who is the better Chef me I mean we could argue about this until the cat de Bo comes home but actually there's probably only one way to settle it we've got to have an ultimate Chef battle what a day we have for you today ladies and gentlemen two culinary juggernauts go head to head to prove themselves in the ultimate Battles right gentlemen I want nothing but a fair Square fight you will have 90 minutes to create what what is in your opinion the ultimate cheffy dish if you can't stand the heat get out of the kitchen too many cooks will spoil the broth whoever first spills the milk will cry let's get it old this may not look like it but this is a cat to birth smoked bone marrow match drawing isn't really my CTE cooking is and that's why I'm going to win this battle I'm going to start by tosing some potatoes in oil salt and pepper and baking them I'm going for familiarity the kind of food people want to eat chicken chips and SLO with a Twist it's going to be a quail which we know is fiddly but I'm going to get rid of the bones I'm going to solve that problem a healthy Asian pear slore Lotus crisps I'm going to start with the stuffing for the quail that shot garlic ginger sweat it off in the pan to go nice and sweet before adding in Smokey bacon to go crispy Barry Taylor with me I'm Michael huddlestone Barry how you feeling today um I'm excited to say the least um I'm looking forward to see what these two have to offer okay I have just peeled some potatoes put them on to boil that is for my crispy roast potatoes they're going to be super crispy cuz I'm going to mash them as they're in the oven as they're cooking it is amazing other flavors going to my sausage meat stuffing is going to be some dried figs but I've mated them in sake so a fermented rice wine Japanese style ches so I made some beef stock last night and I'm just reducing it down so it's a really sticky Jew now I'm going to move on to my mushroom puree Shake mushrooms Chestnut mushrooms Pini mushrooms shalot garlic and double cream and a little bit of sambal just to add a little bit of spice sambar wasn't he in the Ling Michael either that Barry or it's a Southeast Asian hot sauce I mean if you were to see his dish on a menu would you choose it I just don't think you necessarily have to go and buy the most expensive cut of meat to impress for Chef battle you can got Quail 150 a pop right then do something with it but that's just a little chicken isn't it it's a Japanese quail so first of all the neck of the bird get rid of that secondly Wings if you're not a chef maybe don't try at home I'll get your butcher today and the cloud goes wild this is my bone marrow um I'm going to roast this for 15 20 minutes until all the fat runs out and it's kind of like jelly and then that's going to go through my match sounds great if you take your time on it this is what you're left with a bird with a bag of skin but the only two bones are the legs and inside of the bag you stuff on me did he just call it a bag it's a bird bag um this is actually one of the most disgusting things I've ever filmed in my life well it's such a high level of detail James just seems to be making beef and tatties I don't really like what he's doing it looks a bit Grim the stock that I'm making to make my sauce is going to have all the bone from quails plus regular miraa I haven't got time to cook a stock without the pressure so Brown off that a little bit add in some wine a bit of water whack on the lid and cook under pressure for about 15 minutes now you've promised me this isn't a bedroom toy it's not it's a kitchen toy okay good like right is quite a lot though doesn't it James going for the smokes milk there Michael there's a fine line between Smoky deliciousness and an ash tray so he'll have to watch himself here oh my pressure cooker about to explod always keep an eye on your pressure cooker okay so I've scooped out my baked potatoes put them in a pan with butter milk bone marrow and now I'm adding my smoked milk Ben 150 aquil eal un sheathing his 300b chef's knife here I'm not making potato chips I'm making Lotus root crisps this has been peeled it's now going to be boiled in miso stock later on we'll slice Into Thin slices and deep fry to make them crispy at which point we'll toss them in seaweed salt quail's eggs room temperature going into boiling water 90 seconds are you counting o I would have gradually Lo let those in with a spoon or something I think every single one of those C as I went in he's probably going to use some stunt eggs can we get a closeup I'm almost surprised at how well it's going but not surprised because I'm great I've got my little baby quail's eggs I've peeled them they're now going to go into seasoned flour seasoned egg and I'll panco breadcrumbs which I'm adding Japanese seven spice how are you going to cook that because it's thick so what I'm going to do I'm going to put it in the pan and because it's thick it will never really overcook so I'm going to put it on a medium medium heat with butter get lots of caramelization cuz I can cook it for like 10 minutes in the pan 10 minutes in the oven done pressure release it's just science so in total how much you reckon this dish has cost you this cut of beef was around 20 you really don't want to be getting that do you and no you do not want to get this wrong 150 a qua beef my stock has reduced now I'm going to add in three flavors miso honey and soy to season it so I'm going to make my SLO from peeled carrot cucumber daon and pear plus I'm making a dressing from Yuzu juice sesame oil and rice wine vinegar what matters is the Precision some great teers there absolutely blinding techers there is 1 minute remaining 1 minute welcome to the new bar area while those guys plate up we thought we'd get super nerdy in a new feature we like to call level up and today we're talking scrambled eggs level up is all about taking some really basic dishes and with a few tips and tricks that are really easy to apply we take them up to the next level because the three of us aren't chefs we're normal first thing Chuck some butter in a pan and heat it up until it's nice and foamy boom handful of spring onions go in and we're just going to heat those up that was first twist that's going to transform me second cracking eggs into a bowl first whisking them up this is what's going to give your scrambled eggs a lovely texture and a great Rich deep color use a spatula to combine your eggs and once it starts coating in the bottom bring the pan off the heat Stir It combine all the eggs get it back on the heat and repeat once you've got a lovely lumpy creamy mixture you want to throw in a tablespoon of creme fresh to stop the cooking process and Now's the Time to add in a pinch of salt and pepper got a toaster down there that's where you serve on some toast and if you fancy it throw in some sriracha and there you go that is my way of leveling up scrambled eggs cool see what you think I'm just going to go shre the eggs m m it tastes cleaner like fresher and it needs that spice I've got to be honest mate I got slightly distracted by my beer halfway through your recipe where can I get the full recipe for this you can find the whole of this recipe on sortedfood.com better to say scrambled eggs leveled up so we've dumbed it down is it now time to go back with the chefs pick it up again yeah good idea 10 9 8 7 6 5 4 3 2 1 gentlemen step away from your counter step away from your plates that is it you can do nothing more it must be time to bring on the sexies Jeffs it's come to that time the pressure is now building because it's time to CRI take your dishes you've done great well so far you both kept calm annoyingly calm but Ben do you want to go first so I'm going to carve the quail so the beauty of this is it looks like a whole bird but you carve through that sausage meat feeling is something else okay now in contrast visually it jumps off the plate it's jumping out of the plate at you I can't F the mash whatsoever same with the um the puree that is so meaty to such a stupid little bird boys we need to make a decision you're either going to pick up a team Curry t-shirt or an e Squad t-shirt the good news is there's three of us so One Way Or Another We're going to get majority decided you can turn around now no sounds weird but I feel like I tast of the technique in Ben's James I feel at times you may have gone a little bit overboard oh I went I went it feels quite sad that we had to have a loser but the loser was James um if you disagree with our choice then you can comment below give us abuse but also we put a poll on YouTube so you can vote for yourself I think that was a very good Chef ultimate battle and I think that maybe there should be some more in the future so today we are challenging Ben to a mystery box Chef versus Chef challenge with our head of food Kush we've given them a mystery box of ingredients plus a very special ingredient that they're having to share now and that's what they're working out and we've given them 45 minutes to cook up an amazing plate of food to be judged by baz who will have no idea who cooked which you've asked this for ages we've wanted to do this for ages it's already good boys you're cooking time starts in 3 2 1 Elvis has entered the building do you like it I do like it I'm going cash today Kush how you feeling I'm nervous nervous for a good reason why well if there's one person that knows how to satisfy Barry Taylor it's benal this is why you asked for him to be in here how you feeling Evis I mean double box you do treat us would you like to open the first box beets the candy variety and yellow we got some uh I'm assuming winter Tomatoes cuz everything's seasonal sorted food correct H and he's even on brand a squash of sorts some AR chokes from uh Italy right that's got a label on it that's got label on it Well Done guys well done these things I love eating them I hate preparing them so thank you very much now would you like to move on to your special ingredient oh glorious I'm not going to bother taking that out got big teeth it is I would presume a big monk fish correct on Ice how do you feel about that well it's barri so he likes pretentious and fancy monk fish you bought two monk fish on no okay no fine easy little bit of fish prep a little bit fiddly to get the skin off to get that initial membrane off it is a nice chunky robust meat um that cooks well so straight off not a lot of ingredients but with spices and herbs and other bits to go with it quite fun right let's get you set up look at that oh so the first step here is for you guys to decide who's using which bits of the mon fish because we've only got one M makes sense the good thing is we're only doing one plate of food the question is which end you want to go uh well you like the head given the other ingredients we've got I think I'm thinking tail but I'd like a bit of tail as well there you go let's do the tail and let's go half each left and right left and right yeah fine can I have the bone yeah I've noticed another thing we have to share the pumpkin yeah there only one of those it's only one of those yeah which half do you want that half or that boys your cooking time starts in three two one sh he's palmed off the fish no Kush mine mine left or right top or bottom lovely thank you we're both starting with the same ingredient Ben's prepping it in a very peculiar way so this is going to take longer to cook as are probably the glob AR chokes to prep and cook we will come back to the fish but we've kind of decided tail end each I'm just getting it it's small as possible so it Cooks as quickly as possible so I've got some extra verin olive oil uh chopped up Dela Delicia pumpkin uh butter salt pepper and I'm putting some cumin in there cuz like roasted pumpkin and cumin goes together monk fish is a very meaty powerful fish in both texture and the flavor is quite you know Punchy uh so they'll you know contrast and balance that out quite nicely you're cooking using extra virgin olive oil yes cuz it's not getting to the point where the EXT oil will burn but all of that all the butter all the oil is going to go into the dish so it needs to be good to start with he what are you doing why I'm roasting it off because what I want to do is kind of draw out some of the moisture in the oven and as it roasts you'll get that just salt pepper bay leaf and some Rosemary watch out Kush he's using a bay leaf yeah that's it you're you're screwed you're in big trouble if you don't reciprocate use two bay leaves Barry likes pretentious Barry likes pass I know that for a fact and I'm playing to my skills and I make relatively decent pasta I think so having known each other for 17 years one of the things I'm really interested to know is have you ever done anything like this before where you've cooked up against each other uh We've cooked up against each other in really small kitchens like this right physically physically up against each other but that's a different story all together eers what is it about the Arta choke that is particularly tricky it's just bit fiddly to prep um it's not difficult it's just a bit fiddly there are things to watch for it oxidizes very quickly so as you're prepping it rubbing it with lemon is wise these are Globe arter chokes they're part of the thistle family it is a it is a flour different to Jerusalem arter chokes which are more underground the root the tuba nutty delicious and I have grown and therefore cooked with a lot these I tend not to what flavors are we getting from the ARA choke here when it's cooked maybe a cross between like asparagus celery and Jerusalem art joke nutty earthy but kind of more subtle I got a base of leak shot garlic didn't peel the shot it's all get strained off once Ben has done his Beauty and given me my bone uh from the monk fish I'll put that in there must be a chef put some tomato in it tomato paste white wine and that'll be my sauce I'm going to make some little uh caramalized roasted uh pumpkin tortillini bit of pan fried monkfish with a Choy sauce cuz it's flavor the little spice and the fat from here will go well with the Nuance of spice throughout the rest of the dish uh all the fresh herbs going in spices layering handmade pasta as well ERS what's the plan for your dish mate yep see you presume I have a plan what I'm doing is taking the ingredients and in my opinion celebrating the best we can so the AR chokes I'm going to start by boiling then we will cut them in half take out the actual choke and then what's left I'll probably sauté in really really hot stuff with making kind of stuff once once the squash is roasted off which I think allows moisture to escape it intensifies the sweet nutty flavor of the squash then I will purey it with a few spices a little bit of chili and a little bit of fennel all on the same plate or is it sort of no no no all on one plate I've just prepped two arch chokes CU that's all I need uh by just you know C oh Chef you could have had two of mine he does this uh going to get onto a pan uh cooking out with some herbs some white wine that I just realized I put all in there so some vinegar uh let's go Apple a bit more white wine maybe uh and then just braze them and then put them simply on the plate just dressed with some herbs and some olive oil that's all you have to do you say you used all the white wine yeah you my sauce is going to be delicious see oh that do thank you very much hang on hang on just just just no no that's my bowl that's my bowl so we've got white wine th Rosemary Tagan a bit of vinegar just salt I'm going to put a bit of garlic in cuz it's my friend and bay leaves cuz oh there we go back on a Level Playing Field six will be enough wow that is sick you are going to blow Barry's mind he might do something boys you have 30 minutes left you've had a third of your time Kush when are you going to do the monk fish uh what do you want all the vies that are back on the front here now all right this is frantic there's the one I want little bit of chili and a little bit of fennel chili and fennel monk fish is a really robust meaty fish and can handle bold flavors including heavy spice but also pairs really nicely with meat so I am doing a bacon a what it's basically like a Beres but with bacon or in this case Panetta that's sounds fantastic bacon a okay so you you've halved your fish got half the fish now the really tricky thing so the Skins come off if you've got that's one way doing it I was going to say the other option is blue towel so you've got something to grip or clean tea tow you need to have a good firm grip of it that straight in my sauce Spas bit of flavor wow I haven't done this at paste in a while not that you ever try and CP fish at paste cuz it's expensive so so don't waste anything loads of flavor loads of marrow down the middle of the bone that goes in that's essentially making a fish stock these are very simple I've taken the black tomatoes and I've just cut them into strips and I am brining them so it was boiling water salt sugar Rosemary and that will really Brine and add kind of a season flavor throughout but without taking away their wonderful freshness not cooking them just kind of blanching them I'm making a herb and saffron salt to cure my monkfish with quickly curing draws out the moisture which gets you have firmer flesh and it should impart some flavor so this is rosemary thyme bay leaf obviously tiny bit of cumin in there and some garlic salt and pepper so basically getting all those flavors that you want in your dish and the fish but all done there that'll sit there and hopefully when I cook it later little big knce great that is the confidence that we need you should write menus yeah so I'll use this for something else later it keeps in the fridge or on the counter in the Air Tie container for months what else could you use it for oh uh this over some beetro would be lovely that over fish over chicken over Beach fruit you finished talking I need that it's got salt in it a messy pup in he how do you put up with it I'm about to puree the roasted pumpkin to get nice and smoothish that I can then fill my pastor with it yeah I've made enough for one I was just thinking that I've got enough I've not really got enough for my puree either I'm bulking mine out with leak also seasonal and a little bit of dairy I'm add libing and mixing bit bit of cream cheese into my uh pumpkin furee it'll do two things it'll bulk it out and it'll cool it down a bit Pine a bit of fresh Tagan 12 minutes and 23 seconds left oh Kush I wasn't expecting that no Kush so I've got enough is going on why are my ingredients floating around the kitchen what did you do with my bise uh it's in the microwave it was sat on top of a pan of stealing Waters we didn't do that I've got a pan of steing water here game over gone I split it yes didn't know sabotaged him so now he's got to save e dish that you ruined go and also just spent the last 10 minutes sweating making that and now you're going to make me make it again sorry I put it in the microwave because it's insulated so it would hold the temperature and I needed as water for my pter little did I know that it wasn't fully cooked and would split are you okay EAS uh I've got a bit quiet cuz now a few things I need to juggle and do it will come together it's just I needs a little bit of heat I'm getting my monk fish in boys you're into your last 10 minutes this is now all about maintaining wrist action turn the fish so I'm going to cheat and Fry my Cho off and then I might cook the fish in the Toro P hey have you saved your sauce uh I had to start again but yes we have a sauce wow well done mate last 5 minutes my bacon a is now being finished off with some of the Panetta and taragan you can toast nuts in the microwave can't you yep AR ch's going into butter so you've got a really salty thing and you're going to put olives and capers yeah cuz I'm not thinking now I'm panicking cuz the time crunch I'm making a little mixture of Capers olives pine nuts I want some texture and crunch you got some acidity in there I've got lemon juice in there but I might finish it with some cherry vinegar as well past is going in put a bit of oil in the water just so when I take it out it will naturally be coated in a bit of olive oil give it a shine so I'm making a sauce V now which is uh tomatoes olives Capers garlic oh go gosh don't you oh that's going overcooked I need one big white plate one big white plate je it's amazing uh what about do that present it as two plates what a great idea yeah yeah done doing it uh leave it leave it Jay yeah yeah freestyle fre what you mean freestyle one and A2 minutes one and a half minutes let's check the fish up to you Chef my slice mine and put it on top beautiful oh that hand hot hot handles all round bouncy bouncy bouncy mine is still undercook mine too but it'll be there it will be there 60 seconds 30 seconds remaining eek 10 9 8 7 6 5 4 3 3 2 1 step away step away from your dishes boys how was that for you brilliant Kush we did say one plate Barry welcome to the kitchen oh it's been so fun what's happened everything in front of you you have two dishes cooked up by chefs in 45 minutes using a mystery box full of seasonal ingredients would you like to take a look under clh a wait for this Barry here you have seared mfish with fennel spiced squash puree sauted arter chokes brinded tomatoes and bacon a wow okay Spectacular Now LIF CL B oh does this does this represent something well it does when you take either end of the plate please with both your hands and slightly pull there you go please tell me that wasn't on purpose it was not on purpose okay good what you have here is roast pumpkin tortillini saffron roast monkfish chizo baby arter choke barou with sauce Fier what fills me with so much confidence and hope and optimism and know that everything's right in the world is that I can tell that both chefs had no idea what they were making we don't have to say I mean this was a tough challenge it was hard so I mean I am really intrigued to see what these taste like oh the bacon A's hit M for such a random selection of ingredients it does go beautifully together incredibly meaty as a fish therefore kind of can carry a lot of flavor with it as well those zingy Tomatoes I've never had tomatoes like that and that bacon a seems unnecessary but it's absolutely delicious like the plate was already complete without it but I'm not complaining which half would you rather me go for M oh my goodness that is not good for me that is wonderful I don't think pumpkin had that much flavor that is a outrageously creamy garlicky very well filled telini which is important monk fish again the boys had to share a monkfish and figure out how to do that themselves they both have obviously the same texture and same body but because one was cooked in bacon and surrounded by these ingredients is a lot more earthy whereas this plate plate B feels fresher more zingy who do you think cooked witch Ben looks the most stressed right now so I'm going to say that he smashed the plate so I reckon that's a so that's gush okay who of the chefs is going to take the victory today I think they're they're both stunning and from what I can tell it doesn't look like there've been any mistakes apart from that one I think it's going to be a the winning Chef please step forward that was my bacon it it honest it's just the most naughty and that's kind of what I'm into right now right let's get in there I want to try some of this I can't wait oh wow that is stunning that bue the torine is it's a stand out thing there give me some of this I love the plating crunch the beach tro mhm well we know what Barry thought but you've watched the whole thing so comment down below let us know how do you think our Chef's got on and if you would like to see another one of these click like all together in your masses in three two one go oh is that a thing no I'm I'm making it a thing hello everybody we are sorted food and this is fridge cam this is our final Chef versus Chef Battle of 2017 welcome to the final battle of the Series this is the ultimate Ramen battle and the stakes have never been higher It's the final Chef the chef Battle of 2017 and I feel like I've had a bit of a mixed bag my best has yet to come it's been a long series it's been an epic series we're pretty much level pegging so everything rides on today today we're cooking Ramen and I think we both love ramen but Ben I don't know if anybody's heard but Ben has been to Japan and tried Ramen first off I'm in a massive predicament I have no problem with losing to James he's a great chef I cannot lose to Jamie I'm not 100% sure what absolute traditional Ramen tastes like but what I'm hoping to deliver with this is depth of flavor like just bags and bags of flavor and I know the guys love that and we've just heard this is the roast Edition so given that Ramen is all about boiling and bubbling and simmering and steaming and slow cooking I feel like someone's misread the brief Ben and I are just really really nice SK you know um so extra points for roasting is going to go really badly for both of us I feel like when James and I roast each other it's less of a third degree and more of a that was warm I have one tactic on my sleeve James had a quite heavy night last night he's feeling a little delicate is there any place to be entering into a Ramen battle my bowl of ramen is a pork tonkotsu so we're using lots of different pots of pork plus some chicken carcass to make an incred broth with belly pork that's going to melt in your mouth a soy marinated egg noodles of course and a few other little garnishes but it's all about the flavor and we're going to start with that melt-in your mouth pork belly so this is a rolled piece of pork belly I'm going to slowly cook in a pan with a lid with just three ingredients Ginger spring onion and sake is that your own sake hm is that your Japanese sake from Japan the uh container is yes you seem nervous are you okay I was just trying to not lie to you but stretch the truth slightly this is from Japan the contents I've had to refill several times with other saki cuz I enjoyed the first patch so much cheating scum bag I am making the most amazing miso chicken ramen and it starts with my chicken I'm going to take the skin off take the breasts off and roast the carcass and crisp up the skin in the oven James where did you get the um this this skin technique where did you pick this up from uh remember that battle recipe I wrote for you where no no that was that wasn't what I was getting at you may be roasting each other not just Chef given this is the last time we get to fight against each other oh thanks thanks guys mate that's brilliant thank you so much cheers all the best back fight slightly so what's happening here is that Ben's already done all his cooking two days ago so actually what he's doing is just getting beers would you like a beer I think we should cheers campai campai Ben you're looking fat today do I get a brownie point hello darkness my old friend my did you just two trays on the first one is my chicken skin between two sheets of baking paper and then on the second one is my chicken carcass without the breasts cuz I'm going to Soy glaze the breasts afterwards this goes in the oven for about an hour so stock time a nice big pot we've got our chicken carcass I've taken the good bits off the chicken we'll save those for another dish it's the flavor I want from the carcass along with the Trotter which I've borrowed from James's uh Ginger Pig Escapade and some pork bones they go in get covered in cold water and brought up to a boil what I've done is I've started my stock so my chicken is in the oven but I'm going to prepare everything else so the carcass can just go straight in bring it up to the boil and simmer it for 3 hours so I've got comu Pini mushrooms Ginger just sliced uh carrots spring onions I'm going to put a whole bulb of garlic in there and these which are Bonito flakes so it's slight slightly fishy sey flavor going in there 3 lers of water and that's gone 3 hours all done James is absolutely right you do want some of that roasted flavor I'm not getting mine from the bones I'm placing the onions into a really hot oven until they soften and go sweet like roasted onions but more importantly blacken I want three words to describe Ben eal and his dish and the same for you the best insult gets half a brownie Point simple tourists been there once how many words three three words tourist simple tourist safe tasty dishw waterer tasty dishwater got reaction I'm giving it to e half a brownie point but that's what Ramen is supposed to be my stock is on it's time to make the marinade for my eggs so all I'm going to do is put tamari which is Japanese soy sauce into a small pan with some sugar and some mirin reduce that for 5 to 10 minutes and then boil some eggs for 6 minutes or so peel them put the two together so the eggs marinate in the soy for a couple of hours the problem is they float so you need to put a little weight on them just to keep them down this is mine I know I was just helping you out cuz I wouldn't want them to float and then you love a little bit so aren quite right my marinade is soy and mirin e quantity Chinese soy Chinese soy right you're in Chinese soy not Japanese soy correct so I tried to pour a beer for James you know we can celebrate with the beer in the kitchen as we cook together it was stolen by the boys then I realized they're judging they're the ones we have to keep sweet so I had a spare chicken breast I know Mike's likes his chicken nuggets so I've made some Japanese style chicken nuggets with seven spices from Japan and panco crumbs so the key to an amazing stock is not using the first batch of water because with all of those pork bones and the Trotter and the chicken carcass you get a lot of technical term scum so I'm going to drain the whole lot wash the bones wash the carcass wash the Trotter and refill it in fresh water with all the arets so you get a much better stock miso chicken stock sake and honey goes in the bottom of my Ramen dish so I'm going to like reduce it for a couple of minutes the spring all together so all my meaty bits have had their first cook and boil we've drained it we've washed it we're going to go in with fresh water along with leaks those now charred onions mushroom stalks Umami a bulb of garlic and some shiitake mushrooms as well so it's mushroom and pork and meat and onion in 8 hours time that will be delicious I have another bulb of garlic and what I'm going to do with this one is separate it into cloves peel them all and then kind of finely chop them I'm going to put quite a lot of RP seed oil into a small frying pan and then I'm going to fry the chopped garlic but I'm going toy try it way further than you would ever think to I'm going to add some sesame oil and chili paste that goes into a blender and I just splits it until it's really black and smooth and then strain it and we're done I feel like James is already a bit bothered there's not enough going on over this side so I might as well cook my eggs two eggs these are berford browns with that really rich Yol and they want 6 minutes and 10 seconds James you're on a hangover mate come by what' you reckon Mike little bit of aabi mayo with these yeah so this is the belly that we've cooked very very slowly it is melting the mouth good you hav eatting it you cannot cut that like that cuz it would just go so you put it in the fridge for 24 hours so that it's solid then you can slice it to the thickness you want about a cmet and what you get is something that holds together and gives you pork belly how good are you at martial arts oh don't do this like what like if someone want to come at you really quickly he's got a knife your throat what do you do what do you do you're dead you're dead what is that no you underestimated that how that situation was that thing to my hand judges my favorite people in the world after many many many hours needless to say this one I made yesterday we have a stock that is beautifully opaque and creamy we're going to drain it off into a colander but for added Purity through a muslin cloth so I've just heated up my water for the stock with all the flavors in it aside from the chicken which is now roasted so I'm just going to transfer that in simmer it for 3 hours underneath we have our crisp chicken skin which I'm just going to transfer to a plate for it to cool a little bit and it will crisp up even more eggs peeled you can still see how soft they are on the inside they are now going to marinate inside of my soy liquid for about 24 hours and that's because mine is soy and mirrin and sugar but then let down with water so it's not as intense but I want it in there for a longer period of time what you get is a different texture to the egg as well as the flavor for you honestly mate you should have left some cooking to do and then jump by played your opponent's weakness and if you were suffering at all this morning when you started this how's it going for you now has has the hair of the dog helped you cuz I'm only here to help I'm going to now cook my chicken breasts so I'm going to seal the chicken breasts and then I'm going to add a couple of tablespoons of my soy marinade which I did the eggs in and then I'm just going to keep turning my chicken breasts so they're going to get a really nice soy glaze over them they're going to be really Brown on the outside my stock has all the Umami of the meat all the fragrance from the ginger and the spring onions but now I'm going to add in the seasoning which for me is soy sauce a little bit of Sesame and miso paste you know if anything's going to make you fat it's pork Ramen pork belly Ramen oh I wouldn't put that in my body squirrel anyone these battles are not about shouting got to underplay it you got to deliver on the the thought process the planning what a show do you watch the loud cat doesn't catch the mice oh that's why he was he literally just spent 5 minutes building up to a Prov oh that's all you were trying to do you spent the last year voting for everything single battle that Jamie's ever made and he's going the loud cat doesn't catch the mice what about the giant cat the wide cat the bearded cat the boring cat starting to pull together some of the flavors that are going to garnish the dish so finally finally chopped raw spring onion some inoi mushrooms some dried seaweed again that's been Julien and now for the pork so far pork belly that melts in the mouth now we want the crackling don't get any closer take your bum fluff off I love fire James was worried that I wasn't roasting off the bones this is where the roasting flavor comes and it has a similar element to the black garlic that he's doing right I'm going to char grill some spring onions they're going to be like super Smoky I'm also going to put some fresh spring onions on the dish to give that kind of fresh Smokey Savory slightly sweet bit of chili like all the flavors going on I think r's person when you go into a aren joint you can ask for extra spicy extra garlicky you can ask for extra bits on the side but you can also affect the broth even though the base is been going for 24 48 hours so how do you want it I I'm a sweet and spicy person I'm a salty Savory person then I'm going to play to your tongue cuz I'm not bring any spice anywhere near this you always play to Mike's tongue no he doesn't he's always plays on Barry's tongue no he knows your tongue better than Barry I know Barry's tongue better because I have been feeding him my produce for longer oh what you were nearly saving yourself careful mate he's feeling you his produce your produce tastes spectacular it's not the first time I've been told that once my chicken stock has simmered for 3 hours or so taste it strain it and then I'm ready to Plate up it's not bad the soy just starts to cure the outside but the inside is still super soft so I'm just going to finish off my flavor base um bowl of ramen about I would say 250 mil and you're supposed to use about 1/10 flavor base to your soup so I'm going to put just over a tablespoon of miso in and I'm just going to let it down with a little bit of the stock so I'm going to cook my noodles until they have just the right amount of Bounce we're probably looking at about 3 or 4 minutes drain them off in the bottom of the bowl and then layer up from there okay so what we got here guys so here we've got a pork tonkotsu broth with soy marinated berford brand eggs and a blow torched mirin and Saki belly pork you're allowed to make a mess in a slurp it's fine that is excellent depy wow Benchmark has been set wow this is going to be close that nerve-wracking this is a miso Ramen with a chicken broth soy glazed chicken charred spring onions soy marinated egg just like Ben and chicken skin floating in the broth as well lovely and the last thing I didn't mention was this burnt garlic oil it's got a little bit on it but I'm just going to put a little bit more cuz love last stinks yeah that garlic is amazing that's a new flavor of garlic that I have never experienced before I would say that that is more delicate in flavor but it's really light and it's delicious what I'd say about that is that is really really deep and Meaty yeah I think that there isn't the right wrong answer here like this is going to be completely subjective yeah no completely I think I know which one I'd prefer to order well before we allocate a winner I think firstly you've given Ben an extra half a point I'm going to give Ben an extra half a point for the nugs so in order to give this final battle some Jeopardy I would say that you have two brownie points to give okay I have two brownie points to give therefore if we both agreed on Ben's he'd win yep last time with our grilled cheese battle we gave you guys the chance to vote in a poll unfortunately we're not going to do that this time because we need to wrap this up and plan Heaven and Hell now so sorry about that so we're going to wrap this up today Okay so we've got your vote you decided no I'm going to need one more taste sorry okay you made your decision I would like to reward both of my brownie points to the bowl of Raman that really took my breath away as a man who is not a massive fan of ramen this I think is suway me Ben have my two brownie points W that was spectacular I also am going to award two brownie points to that because I love that because I love chicken I just want you to know that that is world class was it the nugs that swayed you but that was without doubt the hardest judging I've ever had to do that's this battle 24 hours is still down to one bowl it's a lot of effort for a soup isn't it two of the best ramen dishes I've ever ever eaten agreed and Ben congrats you're about to receive your food four and a half more Ramen I reckon we should both go to Tokyo I'll have a bowl of ramen and I'll get you some smelly fish to eat while we're there and I'm a Hol you so it really is Hell we've got the winner here we've got the loser there right so our next step is to create Food Heaven and food hell which you can see coming to the channel very very soon why soon you be Wednesday yeah chefs 15 minutes on the clock two ingredients under each CL rock paper scissors one go for who gets to choose the ingredients first 1 2 3 Kush you get to choose first oh octopus or hot dog oh this is struggle so this is the protein category he will be you've got a choice here do oh he's gone for octopus cuz he knows I hate hot dogs great I can see where you going with this clush two Kush again pick first what is great molasses great molasses or Wasabi okay Wasabi and octopus is beautiful but Wasabi and hot dogs is really it must be bad yeah and under the third Clash the fruit or veg category oh dear o plantain and prickly pear or prickly pears I wish I was better at rock paper scissors oh wow 15 minutes 15 minutes oh we'll give you five minutes to get set have a think and then we'll get going chefs your 15 minutes begin in 3 2 1 cook okay I'm going simple Fusion pick two different countries and celebrate an ingredient a flavor or a dish that they love smoos them together and stick them on a plate so I'm starting with some onions that I'm going to cook down for about the full 15 minutes but I am going to finish it with beer and honey sounds lovely so what I'm going to try and do is blend the German or Berlin classic of curry verst with Jamaican plantain Curry verst and chips but instead of Curry I'm going to use jerk spices you're making a geran dish a geran dish fantastic I'm glad you're here I hadn't thought of that smash instant mashed potato that really is instant mashed potato really is instant mashed potato make a base and get some flavor into it and see I'm going to add some chorizo which is lovely Smoky Pork that go really nicely with octopus which has got a lovely texture this already been cooked through so it's fully cooked and I just want to get the flavor of it it'll add that lovely bounce and fishiness into a little potato toizo cake now last time we used this on the channel it was green and really under rpe this time it's yellow much sweeter and possibly a bit too ripe for what I want so what would have been lovely was somewhere in between what sort of flavor profile texture cuz we're all thinking it looks like a banana looks like a banana behaves a bit like a potato until it's cooked but as it ripens you get these wonderful sugars chunky enough to be crisp but not like brittle not like crisps not like dried bananas that you used to buy in a packet no any time sensitive things that are concerning you yeah a few oh thanks for reminding me um I'm going to heat my hot dogs up just in the braine just to warm them through then I'm going to SE them to get some nice color so already cooked they just need warming yes octopus and cheso potato cake right I'm going to mold this hot I'm going to fry off this potato cake just get it nice and golden brown this great molasses I thought it would be a bit like pomegranate masses that lovely acidity but it's grape so it's just so so sweet like ridiculously sweet it's like grape honey so I'm going to knock that back with a load of grape vinegar okay right so if I can get this T tasting sweet an acid it yeah that's a lot you're just it's mostly vinegar no no no it's grape it's grape all the way through I'm going to reduce that down till it's a little drizzle so into a really hot pan I think when we think hot dog and we've had some amazing hot dogs all over the world but in particular in Chicago go always in a bun but a curry verst which traditionally came about in Berlin uh and it's the combination of ketchup curry powder and woia sauce really uh which were staple ingredients left over from the W so we're talking 1949 I think it originated in Berlin that's what I'm going to try and recreate so not the bun but the chips instead it's just the chips come in plantain form you have 10 minutes and 30 seconds remaining never overcrowd a pan why cuz it drops the temperature this was a bit hot so I'm deliberately overcrowding the pan to drop the temperature little bit of salt in with the onions just helps it break down a bit quicker how are you thinking of incorporating the prickly pear I mean what is it what the prickly pear tastes like do you know I'm I'm peeling it like I would do most of these kind of fruits thinking that's it's got quite a tough rind it's got lovely color to it is it tropical or is it like Citrus it is citrusy is but not that not too strong in Citrus so that'll go well tropical I thought fruit tropical coriander mint I've got some jalapenos which are pickled so use this as the sweet element the heat element the Herby element and make a like salsa and I a quickly pear and Herb style J that will go over and around the potato cake found some sauerkraut we had in the studio Dill not traditionally through our sauerkraut but I think it would be wonderful for a Fleck of color so sauerkraut in 's paint a picture for me as as to how this is going to look on a plate really dark in color because these are coming up a bit quick um yeah look oh they look great lovely now they're out of the oil separate them out and season with a little bit of jerk so it stick to that oil there there I'm loving we don't want the spice to burn we just want it to sort of coat in the oil let's get rid of the seeds out of that let's strain that off let's call it a vinegret how are things tasting wow that tastes like the Far East now the mint and the coriander think like a Spicy Thai Nam Jim star baram dressing has thrown me sounds great oh we got some pre-cooked lentils get another pan let warm some of these up and maybe use some of this to lubricate the lentils a lentil vinegret we'll do a lentil vinegret so they're pre-cooked lentils pre-cook lentils they'll be done in a second with a potato cake on top uh which we going to flip over now you have 7 minutes remaining mate chesa and potato cake that looks great with uh this uh grape syrup now how Does that taste uh we'll let it cool down cuz that is currently at the stage of being almost a caramel do you feel like Kush picked ingredients that he wanted to use or the ingredients that he thought you wouldn't want to use a wonderful blend of both that's what's brilliant about this game you either play your own game in your own corner or you play to annoy the other person now actually hasn't annoyed me I'm really excited for this dish but I think I would have preferred the octopus to a jar hot dogs I think there's always a danger in a 15-minute battle to try and do too much but sometimes there are Classics that have been sold on the streets like in Berlin for 75 years that don't need changing or need combining with a completely different dish from across the sea like a condiment from Japan you mean you wouldn't want to eat it raw so I'm just going to tiny tiny bit of water to let it down and a tiny tiny bit of cream you have 6 minutes left oh my goodness in that case nice hot hot dogs are coming out into a nice hot p pan to get some sear that will will taste nice now that's done very sweet sour dressing Herby vinegret needs a bit of pepper it's got a bit of spice in there I don't want to overload it uh for the plating I think I'll make a Theresa oil while I've got the time to put that in theide yeah you have 6 minutes and 20 seconds all right hopefully that thickens up so it becomes more syrupy like a b Amic whack that in the fridge oh got spring onion that's that's a bit of freshness are we going to taste the octopus yes cuz I'm going to put some lovely tentacle pieces on the end I'll warm them through in the chizo what were you thinking like speed and what to cook first because of time or were you thinking how am I going to combine the flavors and some of the the Rogue ingredients that are less familiar to me together yeah generally it's Rogue ingredients first um octopus I've cooked hundreds of times um we know it works in many different Cuisines um got have gone really classic and simple which I am doing toizo lentil octopus I think we've done that here before uh but I thought potato cake give it a bit of body uh use the grape without hiding it just in a little dressing um and then obviously this bad boy what was it a prickly pear onion pan is nice and hot so I'm going to glug in our beer to reduce down and when beer reduces it gets quite bitter so I'm going to balance that out with honey think like honey beer pretzels you'll also find in Germany okay Wasabi cream but this should hopefully give me something that I can just about pipe but isn't going to blow your head off as you eat it cuz I want this to be a nice presented version of Curry verse not just locked on a plate as so much of the delicious Curry verst is 4 minutes remaining there oh those hot dogs look fantastic Red Onion will it reduce down quick enough we'll have to see what I'm going to do is take half of them put them on here just in case squeeze this through get rid of the seeds fine okay cool let's start plating up and Tiding up you have 3 minutes and 20 seconds remaining right Prickly Pear and mint and coriander dressing we've got a lovely little braze lentil with spring onion deel on and a prickly pear dressing um we've got a dressing in the fridge that's cooling down get a bit of this for color in there and through this this hopefully would have thickened up enough to be like a thick driz Curry verst it would be Li imp perin wor your sauce ketchup and curry powder I'm substituting the curry powder out for jerk seasoning because of our plantain and our nods so kind of our Jamaican German dish normally it would have a little bit of the wora sauce in there but not today cuz you can't find any in I always thought we had it in the stel cupboard but I can't find it cuz you have 2 minutes that is cooked and delicate I'm going to take that out and just reform it so we're going to go a little bed of dressed mustardy jalapeno sweet and sour lentils dill and Juniper sauerkraut boiled and griddled hot dogs octopus Burger on top he's got time to Plate you got 30 seconds beer and onion sha on top scattering of torizo and it's oil it's done a practice ju oh lovely was Sai doubling up as Mayo lovely some of our plantain chips they would be a little crispier if the plantain was a little more green 10 9 8 7 6 5 4 3 2 1 sorted I mean I'd be over the moon with that we'll see chefs wonderful work very interesting to hear Barry's judgment but let's get these into the sexies Judge Barry yes lift the cles same time yeah go for it whoa so in front of you you have a geran curry verst with jerk seasoning y plantain oh wow okay and an octopus Burger on a bed of lentil with chizo and gastrique wow we are definitely in a chef battle we are there's no chance normal's going to ever made this right dig in TR ver this is a a sourkraut of sorts yes embellished hello good thing I like was Sai cuz that's that is punchy the sweetness along with the nasal spiciness of it works really nicely together that's an exciting sausage plantain fries they're not very good fries but as fried plantain absolutely delicious only thing it's missing is a bun Curry verse and Jamaican plantain yeah but I feel like that the sausages need to be in a Chicago I'd like that in the bu onions are absolutely delicious they're as sweet as they are bitter they're wonderful I'm amazing to do that in 15 minutes so let's move on to the octopus Burger okay reset oh reset taste buds it looks great what's it taste like so the ingredients used here were octopus mhm grape molasses and prickly pear M that is absolutely delicious texture wise cake the lentils and the chizo they were beautifully together the Molasses brings a sweetness as well that this really needs that's your your drizzle your gastri it's so cheffy in that outrageously balanced and it and it again it builds I think it's time now please pass judgment and pick importantly the loser of today's battle I like how in 2024 this is flipped I think this dish definitely had the more challenging ingredients to create a dish and therefore I think visually you can tell it's a bit more of a scramble of an idea this one looks spectacular my favorite and the winning dish for me is the dish that I thought was the tastiest and I want to go back and finish the plate which has got to be the the weird sausage dish that is ever quite surprised at that quite surprised at that I'm surprised it was Les I think it was less cheffy it's it's it's l it's less cheffy there that's very sophisticated but that's the one I I want to polish off I you can polish off my sausage whenever you want that's not what I said oh my goodness I think that's what you just said say thank you for watching like And subscribe and see you next time exactly what you said hello welcome to fridge cam we are sorted food and today is a very special day it is an ultimate Chef versus Chef battle and what's just happened is uh before we open the fridge door Ben was rolling his sleeves down so he can make a point about rolling his sleeves up ready for battle welcome to the ultimate Chef versus Chef battle this is where our Two Chefs take the simple task of cooking and make it as complicated as possible this week's brief is all around Italian food which is about taking simple ingredients and celebrating them without over complicating them they only have 1 hour and let's get it on James is making an Italian anti pasty board including roasted grapes homemade flatbread homemade mozzarella braed chory tomatoes and I quote loads of other great stuff Ben is making blood orange scrapo with homemade lemon cello a sherbet rim and a pistachio and fennel biscotti if anyone disses my drawings I'll equalize them this is the biscotti so it's flour it's sugar it's baking powder a little bit of salt what I've ground up here is some fennel sugar oh fennel seeds with sugar this is going to be fennel and pistachio it seems to me like James has taken on quite a lot thanks Jamie no but what I mean is you all you might have to do is just get a finished dish done or we can just make cheese on toast if you want so this is milk with a citric acid solution in it I'm taking up to 32° this is renit vegetarian renit actually and then all you have all you do is just go one two three four leave if it freezes this will be my sbet blood orange this time of year it's delicious like you said celebrate the ingredients don't complicate it so one other thing I'm adding taragan with some sugar and a little bit of the juice until you dissolve the sugar and then that gets added into the rest of the juice and all I've done is whisk in an egg white can I just check cuz on here there's a timer that says 57 minutes 24 23 22 long time on here is a timer that says 51 minutes well I'm going to have to serve it maybe 2 minutes before your time ends okay that's where the Jeopardy is already he's run out of time over here we've got a nice little snacking board you can tuck into you got got some lovely ham you can tuck into poti grap maybe or nuts I've got grapefruit orange blood orange lime and lemon and I'm going to make some candied peel from all of them you boil it once in water drain it and go back in with clean water for another 10 then you turn that into a sugar syrup the sugar syrup has to be the right ratio boil it until it's sticky and and does its thing and then drain it quickly while it's really hot toss it in sugar and hope that it goes crispy and dry enough in the hour why do with the grapes I am roasting some sablé grapes and they're like super sweet but I'm going to roast them with some herbs and I'm going to Salt them a little bit so they're kind of sweet Savory Ben forgot to put the lemon in the SB never heard in my life this in the biscotti juice in the stb I have some caramel almost done which I'm just going to toss with some walnuts and then leave that to cool um and I made some balsamic roasted chills roasting Tomatoes just a little bit of salt and pepper keeping some raw so it's like kind of giving a little nod to the Simplicity of Italy but just doing a doing a lot are you happy with the idea of serving a slushing could we put the machine in the freezer for that Health it I don't think that helps 45 minutes to go so my garlic I have 3 minutes to spare but it's fine it's all good this is what I love mine is a lot of waiting game this is now all about the garnishes the finishing t touches my dish doesn't have a dish if that doesn't freeze and that doesn't bake twice blood orange zest with sugar and citric acid I'm making sherbet you know when you go to it yeah until the shops they're lined up all actually more importantly the airport on the way back you forget to buy it all the shops are lined up with lemon cello everywhere we getting lemon cello baby lemon cello I have no idea if it's going to be any good or not cuz Ben's making it he's make you're making lemon cello yeah but if you don't do that you can always just use a bottle that you pre- bought so the Jeopardy there is if it doesn't go right I'll use this one that I bought it's a little update for you my my clock says 39 minutes this one says 45 I think this one's actually going slower I'm making pesto yes it's just Parmesan cheese pine nuts garlic and basil something's beeping something's beeping is it it's ready figs it's figs the figs roast The Grapes roasted figs ready to go so I'm just preparing Tomatoes fennel shaved fennel and some raw grapes so number one lemon cello Italian very Italian very Italian so I'm looking forward to tasting this polish alcohol that's going to go into it and number two 96% it is exactly what we want for this recipe so so what you need is a jar keep missing n whatever so this is 96% alcohol which is what you need to draw the natural deliciousness out of the rins of the lemon unwaxed beautiful lemons three of those couple of days later maybe three you get this oo that you then dilute this is 250 mil yeah to a liter of sugar syrup DOA and you end up with lemon Chell is that is that easy I have no idea I all the ners make it get something in something so now I just break the cheese up using my knife and just cut a cross hatch into it and then I'm going to bring it back up to 40° and then I strain it making bread and now I'm going to put some chopped Rosemary through it this isn't biscotti cuz biscotti means twice cooked and this has only been cooked once I need to cool down just enough to be able to handle it there are under 30 minutes to go and the Panic has set in looks scummy I've put it into cheesecloth just cuz it makes it easier to drain quicker oh no oh what does that mean oh I don't know where to put myself right now I get it for you oh it's oh it's in there is it oh who's the favorite fan of lemon cello face I like lemon chello thank you I mean it's taking three days to make so we can't include it in the you know in the results but it's it's good it's got warmth as well hand can I help at all no oh you can get out of the way I mean no offense I love you I love you good news your saw B only needs 30 minutes bad news you've only got 24 however have you seen its viscosity now it's cooling it's getting there whether it will get there I don't know but it's getting there that look cool that look cool on camera now I've got time to kill so I'm going to sprinkle sugar into a bowl now you've got time to kill wow what that was one hell of a step 20 minutes James why are you taking the bread back out second bakeer biscuits it probably needs about 15 minutes you have 16 minutes really loose balls you don't want to work it too much otherwise it becomes really stiff and then this is going to go into the microwave for a minute I'm going to take it out have a look at it and then 30 seconds at a time until it's stretchable the way you know that it's ready to stretch is that it's too hot to hold with your bare hands so I'm going to put some rubber gloves on definitely don't need this caramel what do you no you can't use my caramel you can't it's my caramel it's my caramel Ben is this going to be the second thing on your plate that we can't judge you on because James made it James is proper stressing Ben's Fanning around over here with James's caramel making twills my stress is just internal cuz there's nothing I can do it's freezing it's baking it's bubbling I'm just nothing I can do nothing to do with 5 minutes to go this is James's plate this is Ben's has it frozen we don't know we we we don't know if it's frozen cuz he walks 1 minute remaining 10 9 8 Behind you behind behind you behind you 6 5 4 3 2 1 ladies and gentlemen step away from your plates that was a tight one you know what time it is it's time for for the sexies first things first an hour that was impressive impressive and tight that's very kind of you right okay um I'm just going to cheese start Savory I'm impressed with cheese in an hour James I I really just wanted to do something different you me it's different James you made mozzarella I did didn't I you made mozzarella it has got a bit of that squeak to it but with the salt the pepper the olive oil that is that's delicious the sweetness and sours are coming from places that I didn't expect them to come from because of what you done Beyond just the colors and the flavors it has every texture as well the combo of the raw and the cooked awesome on to sweet like porn star Martini but in Reverse prco is in the glass the lemon Cello's on reverse porn star Martini it sounds more like a move get some get some get some get some Sb OH Fizz and smooth at the same time as you can hear the very crunchy the twice baked has worked I took a tiny Spoonful but it filled my mouth with a Thro it is delicious and it needs both elements it needs the sbet with the prco B we need to come to a decision between us as to who the winner is do you want to go yeah so we've come to a decision good good now we've gone for the dish that we felt had everything the flavors complimented each other very nicely the textures were there and they were there and then they were there they added a little bit of Fizz but then they went and made cheese and that is why we have to give the chef versus Chef award what's the award called head chef head head chef to James have I been promoted job done I suppose the big question is which dish would you have picked comment down below and let us know hello and welcome back to sorted food now as we recently mentioned after nearly 10 years our mate and Chef James has decided to go and back himself a better job so we thought why not have one final epic Chef versus Chef James versus Ben battle today the chefs will be taking inspiration from the past 10 years of dishes they've experienced with sorted but never actually cooked now victory for James would mean that he leaves the sorted Food Kitchen as the best chef that sorted has ever had or ever will have probably have too but if James loses then we've all decided that he has to stay forever yeah we we have we have we have we we have they have chefs the Last Supper begins in 3 2 1 battle can you microwave this for me okay what is it it's white chocolate okay I did it I'm blooming some gelatin this going into water I have opted for smoked guinea fowl on a charred corn risotto with fermented and pickled garlic buds it's a throwback to our very very first chef versus Chef battle and an incredible dish we had at L pigeon in Portland I've got a whole bird and I'm going to take the legs off they're going to be roasted on a tray with some leaks and some herbs in the oven the breasts we'll need later on and the carcass I'm going to hack that up and then combine it with celery carrot garlic bay leaves pepper corns and onion plenty of water and that goes into our instant pot which I'm going to cook at high pressure about 45 minutes so we can get a stock out of all the flavor of the carcass have you noticed how much e is taking his frustration out on that bird so I remember that trip to Portland being really quite Foody and the kind of the the places we were eating were incredible it's all sort of farm table esque but we just come off the back of a day of blindfold taste testing ice creams and I trying to identify things and then while you guys went and did your own thing James and I treat ourselves to dinner at Le pigeon and it was just a moment we had and it was just brilliant food I loved it it is a moment we had oh that's really sentiment and we couldn't choose what to order on the menu so we got four starters and shared them between us I would have been devastated if Ben hadn't made a ratoo chef versus Chef James you've cooked more rotos in the last two years than I have you've done three for the book you've done six for meal packs I haven't done a single one in two years I've been developing for a midweek meal pack not cheffy chef battles wa ouch so e is hitting us right in the sentimental area where are you taking us with your dish that was that's I'm doing Japan or Japanese influence because we all cooked dinner in Japan for lots of people it was very intimidating uh so I thought I'd kind of Infuse some Japanese flavors into some Western flavors and give it a go I'm doing a toasted sesame and white choc mousse on poach rubab with norori sake split with Wasabi oil and am misoc crumb he's going to split it in a good way cuz whenever I split things he tells me it's bad it's in a good way I think it's in a good way in this video talking about splitting not a good thing okay fine I'm going to start with my toasted sesame and white chocolate mousse and to do that I'm going to toast sesame seeds and bring milk up to a boil and then I'm going to Blitz those sesame seeds with a little bit of milk add them to the boiling milk along with blue gelatin then I'm going to whip up double cream add the white chocolate and sesame seed mix to the double cream and fold it in very gently betrayal no I think it's um deceit de seat that's what it is smells like the seit my bloomed gelatin is going to go into my Sesame mix Oh Hang said there's a little aftertaste of Abandonment as well yeah my Sesame and white chocolate mix with the gelatin in it is is going to go through my whipped double cream look we got the balloons it's also time for celebration so I've got a nice pin Noir from Oregon from the same place and I thought not only is it perfect for me to reduce some down into a wonderful syrup L tanning nice and fruity but we can also enjoy a glass because James you might not be allowed to drink in your new kitchen while you cooking but no rules here it's a good point actually if you're going to a professional kitchen you're going to have to Buck up your gate yeah that's the point oh right okay Cheers Cheers Cheers Cheers Che oh there's nothing I'd like better at 9:30 in the morning oh nice delicious yeah thank you very much good morning the great thing about Portland Oregon in the summer when we were there was how Bountiful all the fresh produce was in the spring here in the UK we've got some wonderful fresh produce I'll come to that later but corn is not there yet but we've also learned that some things Frozen or tinned or canned are just as good for quality and consistency so I've opened a tin of sweet corn I've drained it and now I'm going to char it it's a really long-winded way of saying I'm using sweet I'm transferring my white chocolate and sesame mousse into a round ring cutter I'm also going to set it in a silicon mold and I'm going to decide which one to use cuz I'm not sure yet it's going in the fridge for about an hour I'm excited about this bit cuz this bit is also inspired by another video it's um the birthday cake crumb mix from The Milk Bar birthday cake that I cooked for Ben but instead of rainbow sprinkles I'm doing Misa I'm going to mix together plain flour castor sugar brown sugar baking powder and then I'm going to pour in vegetable oil and miso paste mix all together kind of crumble it over some baking paper put it in the oven termin I'm reducing a large glass of wine down into a couple of tablespoons of really intense wine syrup if you going do that pick a red wine without too many tannins in it or sort of low tanning because that will concentrate as well you want the fress to come through and the natural sugars in the wine more so than reduction of tanon done a wine course want something really shiny and syrupy cuz it really is going to be the glaze at the end so with a bit of like richness from that I reduce down to je and this will be the syrup that just glazes the plate the rubarb is super simple I'm going to chop it up Chuck it in a saucein with some sugar mirin and water bring it up to boil and boil it for like 4 minutes with the lid on for the Wasabi oil I'm going to blanch some spinach for 30 seconds that's just for color that's going to go in a blender with oil and wasabi paste and just blend it for like a minute until it's very green so with the legs of the fowl roasted and kind of brazen away with the liquid in the tin foil lid I'm now picking off the meat chopping up and I'm going to add fresh herbs the wine reduction season it to taste and create little bon bons that I'll quickly chill before paning he's making chicken nuggets isn't he so I'm sure people are going to have have questions about what's next to you we have done a longer video where we sat down and had a chat around the table but what does that next adventure look like well off camera here I have always been a development chef and I've just happened to join you guys on camera uh so it's going to be much the same I'm still going to be a development Chef just for someone else I just want to learn a bit of new stuff from other people I'm not going to be head chef so I've got someone to learn from who that's above me and I think that'll be really good it's probably just hope for us all that it's still possible to get a job after all this rubbish well even after this video and this James it's Easter will you cheer and this so Mike's is deceptively simple definitely this crep suette sorted that I'd forgotten about that one I forgot about my rubar while we were having a friendly chat oh no turns out you have learned something from our normals it's not an absolute disaster it's just a little softer than I would have liked I'm probably have to take that into account and the J meanwhile I'm going to sweat off the shots in butter and oil and once they're nice and soft then I'll add garlic herbs and bay leaves look a lot it that's what 's ears look like after James said that he was getting new job one thing we learn about pressure cookers is not to overfill them I'm getting a little bit of splashback now once it's finished going I'm going to strain it off the stock is perfect for the risotto the rest it I'm going to reduce down into a wonderful Rich Jew rizoto rice going in toasted in all of that buttery oniony goodness then a splash of white wine reduced by half and then bited at a time with the guinea foul stock you must have learned a lot from each other over the last 10 years as well is there any standout things my Approach has always been ever since the student cooking days little bit of cowboy little bit of bish bash BOS let's get ourselves 90% the way there as quick as possible with as few barriers and that is my approach to most things in food whereas James has a wonderful discipline of try test perfectionism that has absolutely changed everything we do that's what I'll take from what you've left of a decade of fine-tuning everything we do that's so cute I don't know where the cowboy analogy comes why why say cowboy I wouldn't be here if it wasn't for abers he he gave me the opportunity I did know of you before that like uh you came back for for a uh careers evening at University and I sat there oh didn't I was in the audience and you were the only person that I I thought had done a great job I was like ah he's built himself like the perfect company to just buy all the ingredients he wants get all the equipment he wants and just cook it's amazing how in Ben's version of the story that he told to James all those years ago that it was just Ben that had done that a few weeks go I picked some wild garlic and we talked about the advantages of Frozen pellets of spinach only in seasoned for a while so I bought low I literally filled up a rock sack full of it got it home washed it blanched it squeezed it into my own pellets and now I've got wild garlic pellets in the freezer to use and I'm going to use some of them in this dish I also picked some wild garlic Buds and then I lacto fermented them for a week and then pickled them in side of vinegar and what they are is a wonderful almost Caper esque like floral citrusy Tangy thing that's going to just finish and garnish the plate they're lovely you can do that in your new job put your shoes off the work Sur well hopefully wherever you're going they're going to pay you better you can buy some new shoes look at the bottom of them hes in they're just so comfortable though don't close St on my shoes there you go James have a little well let me set you up a p station so this dish all comes together the last few minutes but the guinea foul leg balls have now set up flour egg breadcrumb they're going to be fried Guinea fou breasts pan fried skinside down for most of the cooking then we'll turn them another couple of minutes and then I'll get a gadge out finish the risoto by stirring through the corn the wild garlic and the peino Stir It All Through seasoned taste so Ben what bad you going for today taking a leaf out of your book no for guinea foul badge up there with Squid so what is the deal with the chef skills challenge now cuz there's going to be a a a gap of a chef well you're not getting away that easy I'm still going to judge you I've still got plenty of badges up my sleeve I can hand out but also perhaps it's the opportunity to reach out to some top chefs around London the actual skills who can come and test you for real and they won't be as nice as I am there's no need to embarrass ourselves and front of real people firm with the bounce you don't want to over dry it but unlike a lot of game you don't want to serve it underdone so it's not game in the sense you can serve it pink you do want to cook it through like chicken but you don't want to dry it out what sock are you going for James oh I love this I like unfiltered right team two minutes left oh oh 30 seconds 10 9 8 7 6 5 4 3 2 one stop cooking forever well until he comes back do you want to say it one last time are we going to put them few sexies is that why sexies hello I'm gate crashing oh hi hello I'm coming to the party nice if you could join us that's why I threw a few extra nugs on oh thanks mate should we just dig straight in yeah for the purposes of judging we now have to set aside any sentimentality this is just Chef versus Chef base it on what's in front of us cheers just imagine it's a little bit warmer Cheers Cheers well that wild garlic Bud yeah the wild Garlic's great I'll tell you what this dish is missing it's a knife that is a very tasty risoto and I love the fresh pop of M corn in there as well all that Rosato practice is paid off and you brought it all out for my final battle and it's delicious those nugs as well really really tasty really good well played he it's good now do you want to put some spinach over your dessert yeah um as usual not 100% sure what this is I have to tell you about it but it's a white chocolate and sesame Mose with some miso crumb and rhubarb made it look cheffy like you know those oily little yeah I don't even know what that is I don't know how to do it like when you do oil and vinegar and you dip bread into it but it never goes together no yeah yeah don't go s i mean now that I've portioned it it looks pretty horrific doesn't it good luck everyone I've also done an eers and served some alcohol with it because oh that delicious oh we're back we're back that is good isn't it for the last time in a while James Cheers Cheers oo it's one of those dishes you can't help but smirk at yeah that cuz you sort of go why does that work how does that work but void does it work that is absolutely stunningly delicious the Pickled ginger is the bit right at the end cuz you get like almost a really sweetness then the candied stuff from the crumb then the Sesame kicks in and it's going all Savory and then really salty because of the Miso and then suddenly you just get hit by a warmth of Ginger and wasabi and it's kind of like just clever yeah yeah you've both given us a really hard decision to make I want to thank I'm going back for more of this it didn't take long for us to decide for us there's a standout genius plate in front of us um it's complex it's delicious it's James Curry thank you this is just cuz I'm leaving would you agree I would 100% agree that that was cuz yet again it's something that just needs thinking outside the box and then delivering them thanks guys that's not anywhere near the box so that's what that's what gets me like there's thinking outside of the box and then over here there's Barry and then all the way over there is that dish yeah absolutely amazing well for one last time campai James C Cai for now thank you and thank you Che cheers there you go we hope you enjoyed the chef off leave us a comment below and say what you'd love a marathon of next there's plenty more to choose from\n"