(thunder clap)
(high energy guitar music)
- Today, we are here to see whether or not Jamie
can beat the chef in a mystery box timed challenge.
Our chef has half an hour to cook from a mystery box
and Jamie has 45 minutes.
There's like two challenges here.
The first is, can they work out what these ingredients are?
and secondly,
can they utilise these ingredients to make a delicious dish?
This is gonna be interesting.
Open the box.
- Eggs.
Yes.
- Turnip?
- Interesting.
- Chicken finger.
Lettuce.
- Yes, excellent.
Ooh.
- A bigger turnip.
- Probably beetroot.
- The biggest lime you've ever seen.
Kumquats?
- I don't know the name of it.
- You've used it before, Ben.
- It begins with B.
I can't remember what it's called.
- This one says it's halloumi.
That's easy.
- Some prawn
and
- And that's gnocchi
and some pancetta.
- Veal?
No.
- Could you get any closer to smell that?
(laughs)
- Genuinely don't know what that meat is by sight alone.
- Spiced rum.
That's easy.
How many do I have to use?
- [Barry] You can use as many as you like.
Okay, let's get set up.
Let's get set up.
Jamie.
3, 2, 1. Cook!
(loud buzzer)
- I'm going.
I'm going.
- So straightaway, you decided to cook
with the meat that you don't know what it is.
- Yep.
Cook with the meat
and I'm going to throw this into a bowl
along with
the
prawns
and some diced up halloumi.
And then I'm gonna add yoghourt and seasoning to that
and marinade that for a while before putting it on skewers
and griddling it.
No.
- He's changed his mind. (laughs)
- No. No, no, no, no.
I am, but they'll need to go in a separate bowl
'cause I need to skew them separate
'cause they're not gonna take as long to cook as
this is.
- I'm gonna start with a basis
to so many different things and that is onion and garlic.
Whilst I have a think about what I'm going to do.
For me, I have a couple of things
that are confusing me at the moment.
I'm still not a hundred percent sure of the meat
while I think it is duck.
I have an idea about the beetroot and the other citrus.
I'm still confused by one of the vegetables.
Turnipy perhaps.
So I'm thinking I'm gonna start
by sweating down some onion, some garlic.
Then I'm gonna get some kumquats
into the pan and make a kind of chutney-esque thing.
- Ooh.
- Possibly with a little bit of the alcohol.
The good news is the protein that I'm choosing
to cook is pretty quick to cook.
Leave time for it to rest
in that hot pan that's left with the meat juices.
I will then char some of the lettuce.
- I'm gonna either roast or fry
the potatoes off in some seasoning.
Maybe with the pancetta as well.
So we kind of got like a potatoey bit.
And then I'm hoping this can be more of a slaw-y bit
but I need to chop into them and find out.
Greek yoghourt, harissa.
- [Barry] You got another spoon you (beep).
- No, that's fine.
- I'm intrigued by your vision of the kumquat.
I've never actually cooked with this stuff.
What are you expecting from it?
- Well, it's a very bitter but very fragrant citrus.
It will actually have a similar flavour
to the bergamot,
which is the B word.
I couldn't remember it. Yeah.
- You're thinking of mixing the kumquats
with the bergamot together?
- Yep.
- Nice.
- I'm just chopping up the beetroot.
Now, this will result in a bit of waste
but what I want is neat squares for this.
- [Barry] Ooh.
- I'm gonna roast them off because that's gonna be
lovely on the plate. - [Barry] Ooh.
Have a taste of that.
Obviously, beetroot you can eat raw.
It's wonderful grated in salads
as well as it is roasted
or boiled or smashed. - [Barry] Mm, wow!
Tastes like beetroot, right?
- It's almost fruity. It's so sweet.
- All of that will also
boil up nicely and go into like a hummus
or a mash or a smash.
Another time.
- I think this is gonna be like a big lime.
- Okay.
- And it's gonna add a citrusy-ness
- [Barry] Yeah.
that I think might go well in terms of marinating
my meat.
Oh!
That is tart.
It's perfect.
Excellent.
I'll skew that in a bit.
Lovely, lovely.
- I'm gonna quarter the kumquats
and then they're gonna go in.
The finished dish I'm hoping is a nice,
charred, wilted lettuce half
with duck, which is dressed
in this citrus, kumquat, and bergamot sauce I'm making,
which will have the alcohol.
And the alcohol to me is gonna add depth, acidity
and some fruitiness as well.
- You're using the pith, the peel, everything?
- Makes wonderful marmalade or chutneys.
- [Narrator] If you're enjoying this,
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that make a big difference to us.
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Thanks.
- Yes. Yes, yes, yes, yes, yes.
Yes, yes, yes, yes, yes.
- You're changing tact here, aren't you?
- Rummy prawns.
- Rummy prawns?
- Spiced, rummy prawns.
- Rummy in my tummy!
- Rummy in my tummy
with chilli flakes.
- When's the rum go in?
Are you just gonna flambe?
- Yes.
- He's flambeing!
- Oh, it's
1, 2, 3, 4.
It's about seven years old.
(both laughing loudly)
Oh yeah.
No idea what it is
but we can slaw that (beep).
(laughs)
Straight down the middle.
Whoa.
(laughs)
Slaw-able.
- Have a look at it now.
Step back, step back.
Have a look at it.
What does it look like?
As you cut like that in your hand?
What does that look like?
- A grapefruit-type thing.
- Take a look at the colours.
- Yep.
- The three colours that are on that
and in the order they go
and in the shape you cut it
actually is the biggest sign
to what that actually is called.
- Watermelon.
- Yes!
That is a watermelon turnip.
- Now, this is the citrus that makes Earl Grey tea
so fragrant.
And I'm gonna use it
to toss around the beetroot with dill.
This is just gonna be lots of veggie bits on a plate.
So my concern is people will think it's not enough
but I think at this time of year with trying to cut back
and I think this is lots of lovely veg,
but without going too carb heavy.
- So the guys have some quite tough judges today
and they're cooking for
the team here today as sorted.
And they'll have no idea who's cooked what.
But I'm guessing by the looks of the dishes,
it'll be pretty obvious.
- So that's begin to sweat down.
I'm still none the wiser as to what this is
but I'm gonna check its proof to see if it's the cure.
- Ooh.
- Or it could be like a spiced rum.
So.
Yep. Okay, so that is a 40% alcohol.
So that is no longer what I thought it could have been,
like a Grand Mane.
That is my proof point.
In which case, it's gotta be a spiced rum.
- I don't want to grate this.
- It's a bit too late for that.
- I'm gonna cut it, I think.
But I'm just gonna take off the harsh edge.
You don't really eat the skins of turnips
and I'm guessing this is a turnip of some description.
- What other vegetables have that pattern inside?
You get this vegetable in lots of different colours.
- Beetroot. It's a beetroot.
Beetroot's definitely slaw-able.
Yeah. Beetroot.
- Jamie, you now have 30 minutes left.
- Oh.
- Ben has just started.
- He's probably already ahead, isn't he?
- So that is just gonna cook off in the duck fat,
which is also gonna be helped along with smoked pancetta.
Little bit of ginger beer.
This, could be,
it's definitely grown in a similar way to beetroot.
It could also be radish.
It could be like a short, stumpy mooli.
Okay, nice.
I'm only gonna do a little bit of this
'cause I don't need it all.
It's a nice, colourful radish.
I'm gonna do some very, very fine slithers of it.
Whoa. That colour is remarkable.
- I'm not gonna be able to beat Ben on skill,
but where I can beat him
is in fooling people with flavour.
- So you're relying on the usual Jamie flavour bomb?
- Jamie flavour bombs.
(giggles)
- You committed to it entirely.
- Why is it so bitter?
(laughs)
That's not going in my slaw.
- What about your grill rum orange things?
Pointless, that.
- What is the juice of a kumquat called?
(laughs loudly)
You can just eat 'em whole mate, by the way.
- Oh, can you?
- [Barry] Yeah.
- Oh.
I think we could add some of those into the slaw.
- Are you gonna julienne them?
(Jamie sighs)
(Barry laughing)
Don't get bored, don't get bored,
don't get bored.
- Heavy on the pepper.
- Heavily seasoned bit of duck, which is rich.
I'm cooking this now in a garlic butter that's
also got the smokey pancetta-ness.
But the whole dish is, itself.
It's gonna have this kind of bittersweet
sauce on the side.
The only thing perhaps missing is a little bit of acidity,
which is where, right at the end, we will cut
into our bergamot and squeeze that.
So we're cooking this in brown butter.
The sauce I'm worried isn't going to,
maybe I might blend that
'cause what you'll get is a real pithiness from it
and more of a chutney kind of vibe.
Getting in there.
Eatery looking good.
Lettuce going in.
- Ooh.
Hello!
- That was my concern.
The heat vacuum.
- When Ben's in this sort of mood, it's quite
satisfying to watch him just flow through the kitchen.
Quite the opposite
to what I'm expecting Jamie's doing right now.
- I'm frying the gnocchi in pancetta.
- Right. So what's happened here is there were
three meats to choose from in that box.
Jamie's used all of them.
- Yes, but
only because I'm gonna create deliciousness.
Ow.
(laughs)
Right.
This is going into this pan.
We've rendered some of the fat out of that pancetta.
Let's get some gnocchi in there.
Get that nice and crispy.
I found some roast potato seasoning.
Thought that would go nicely.
- What's, what's in it?
I like how you read it after you put it in.
- I've ripped the packet now, Barry.
Salt, fenugreek, cumin, coriander, garlic,
all the good stuff.
- A.K.A flavour.
- Flavour.
Well you can just smell that.
That's fantastic.
Cook!
- I'd advise you to ask me some questions about the meat.
Let's see if I can help you distinguish what it is.
- Does it have wings?
- Yes.
- Is it swan?
(crickets chirping)
- No.
- Is it chicken?
- No.
- Duck?
- Yes.
- Is it?
- Oh, duck's really good in like a kebaby type sense.
- Yeah.
- Yeah. Have you not had a duck kebab before?
- I'm not gonna (laughing)
halloumi kebab.
- You are missing out.
(laughs)
- Trickier thing with halloumi,
it's notoriously very sticky, isn't it?
- Yes. Until it's cooked.
And when it's cooked that's when you can move it.
Let's check.
It's not cooked yet.
(laughs)
This one, not so cooked yet.
This might become a problem.
(Barry laughing)
- Time check?
- You have six minutes left, Ben.
- Lovely.
- Roasted beetroot.
To that I'm gonna add the pancetta,
the dill, and the bergamot zest
and the juice.
All on the tray.
- Why? Just to warm it through?
Less washing up?
- Less washing up.
I mean I need to mix it.
You could put it in a bowl to mix it
or you could just do it on the tray.
- Get some colour on our prawns.
Want them to cook nice and quickly.
(snickers)
- (beep)
(laughs)
Yeah. We're good.
We're good. We're fine
The side of prawns.
- I like the charring.
It looks good.
(coughs)
I mean no one can breathe in here
'cause it's so much smoke.
- Let the duck rest.
(snickers)
It's important.
(suspenseful instrumental music)
What's gonna bring this all together, Barry?
- Is what?
- Is a, is a mayonnaise.
- He's making a homemade mayonnaise with four minutes to go!
- I even remembered which way to separate the egg
'cause I'm a lad.
(instrumental music intensifies)
Okay. Okay.
- Can he make it mayonnaise?
- Stir enough oil in this little bottle.
- Here's a bigger bottle.
- Thank you.
I don't know if this is gonna work
but I'm gonna have to save it somehow.
- J, there's some pre-made mayonnaise on the side.
- Oh, (beep).
- So what I'm looking for here is
really lovely colour on the outside,
but very, very pink on the middle.
Like that.
- Wow.
What's he doing now?
What's this?
A little horseshoe of
duck.
He's making up a mayonnaise with a minute to go!
Come on J!
He's pulling through.
Ten seconds!
Even Kush is trying to help him!
Five.
- [Jamie] Yep.
- Four.
- [Jamie] Yep.
- [Barry] Three.
- Yep.
- Two
One.
All that for dollop of mayonnaise.
(laughs)
- Ah, It's bloody good though.
(laughs)
- Well done mate.
- Do you wanna cook up food that
makes people go
(wow reactions)
and win a load of cool stuff while doing so?
Well the Sidekick challenge starts today!
Cook just three meals from our sidekick app
and send us a photo
while everyone around you wonders
how you became a chef overnight?
And cook along with us live
in our home kitchens every week
You can ask Ben all the cheffy questions
and let's level up our cooking together!
(satisfying instrumental music)
Okay boys, well done.
Reveal the dishes in
3, 2, 1.
Lift that cloth.
- So this is seared duck, roasted beets,
pancetta and a kumquat sauce with dill.
- It's very cheffy isn't it?
- It does look very cheffy.
Here we have harissa, yoghourt, marinated duck
and halloumi skewers,
spiced rum, firecracker prawns
with pancetta infused roasties,
white beetroot and watermelon turnip slaw
and a homemade garlic mayo.
- Why are they all on the same plate?
- It's not tapas.
(groovy instrumental music)
- All that slaving away and we just get leftovers.
- That's all that's left.
- So the team have been in.
They've had their say
and here are a few words to describe your dishes.
Jamie.
Enjoyable.
Prawns are so spicy.
- Firecracker, innit?
- Mayo is banging.
Summer, barbecue, pubby.
- Hmm.
- Now Ben.
Rich to refreshing then intense.
Duck was delicious.
Beautifully charred lettuce.
Quite bitter.
Tasted a bit like a bath bomb.
(Jamie wheezing)
(laughs)
- What is that flavour?
- Bergamot.
- Oh, of course.
- I can now reveal to you the scores.
With three votes to one.
Jamie, your dish is the winner.
- From that seasonal box of ingredients,
you did a summer barbecue kebab and won?
- I know.
- What?
- I was
- Ah, what?
No, I'm confused.
We were given a box with bergamot,
- Ben, no one likes a sore loser.
(laughs)
- Kumquats.
- Yep. Used them.
Used them.
- The overwhelming
- It just tastes of chilli.
- No.
(laughs)
- Chilli, harissa, and garlic.
- No. Harissa and
bergamot in the marinade. - [Barry] Ben. Ben. Ben.
- Ben, come down a few octaves please.
So the feedback was, it was the bergamot that was,
that slightly took your dish a little bit too far.
Everyone preferred your dish.
But with that level of bergamot,
it made it a little bit too fragrant
for the audience here
and said if the bergamot was lower,
it was a clear winner.
- Oh, I'm not sure I agree.
But, the problem here is
- You lost.
Well, of course you're not gonna agree.
- But guess the thing is you need to
remember who you're cooking for.
And comforting palettes.
It was delicious.
Couldn't have been the winner from that mystery box of
ingredients 'cause it didn't
- I used all of them.
- We are all shocked, Ebbers.
I'm not gonna lie to you.
- Hey.
Well, there you go.
That's what our team think.
Over to you guys.
You saw the whole process.
Which do you think would've been the winner?
Wasn't mine.
- He's blaming the team.
That gnocchi was the most seasonal thing
in that box and I used it.
(laughs)
- Oh God!