Chef vs Chef Unplanned 15 Minute Battle

It’s time to put our chefs Ben and kush to the test in a 15 Minute Unplanned Battle! How will they get on?!

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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 two 3 Kush you get to choose first oh octopus or hot dog oh this is struggle so this is the protein category a you’ve got a choice here oh he’s gone for octopus cuz he knows I hate hot dogs great I can see where you go 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 CL the fruit or veg category oh dear oh 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 begins in 3 2 1 cook okay I’m going simple Fusion pick two different countries and celebrate an ingredient a flavor or dish that they love smush 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 Fant fantastic I’m glad you’re here I hadn’t thought of that smash instant mashed potato that really is instant mashed potato that 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 filling that go really nicely with octopus which got a lovely texture this already been cooked sued so it’s fully cooked and I was 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 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 is concerning you yeah a few oh thanks for reminding me um I’m going to heat my hot dogs up just in the brine just to warm them through then I’m going to sear them to get some nice color so already cooked they just need warming [Music] 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 grape molasses I thought it would be a bit like pomegranate molasses 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 take tasting sweet and acidic yeah that’s a l 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 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 bum 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 them break down a bit quicker how you thinking of incorporating the prickly pear I mean what do it what do the prickly pear taste like do you know I’m I’m peeling it like I would do most of these kind of fruits thinking that’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 herb element and make a nice salsa I make a prickly 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 E 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 stick to that oil there there some loving we don’t want the spice to burn we just want it to sort of coat in the oil let’s get 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 starle baram me dressing just thrown me sounds great oh we got some pre-cooked lentils get another pan let’s 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 cook lentils pre 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 ches and potato cake that looks great with uh this uh grape syrup now how’s 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 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 of 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 a Ross 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 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 pan to get some sear that will will taste nice now that’s done very sweet sour dressing Herby vinegret need 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 Teresa oil while I’ve got the time let put that in theide you have 6 minutes and 20 seconds right hopefully that thickens up so it becomes more syrupy like a balsamic whack that in the fridge oh got spring onion that’s that’s a bit 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 with hundreds of times um we know it works in many different Cuisines um got have gone really classic and simple which I am doing thereso lentils octopus I think we’ve done that here before uh but I thought pot 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 verst not just locked on a plate as so much of the delicious Curry verst is 4 minutes remaining those 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 quickly pear and mint and coriander dressing we’ve got a lovely little braze lentle with spring onion Dijon 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 drizz Curry ver it would be Li imp perin wora sauce ketchup and curry powder I’m substituting the curry powder out for jerk seasoning because of our plantain and our nod 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 steel 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 CH on top scattering of chizo and it’s oil it’s done a practice ju oh lovely Wasabi 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 two one 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 lentils with chizo and gastrique wow we are definitely in a chef battle we are are we there’s no chance normals could ever made this right dig in TR ver this is a a sourkraut of sorts yes embellished hello good thing I like with Sai cuz that’s that is Punchy the sweetness along with the the Nal spiciness of it works really nicely together that’s an exciting sausage pain 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 the sausages need to be in a not Chicago I’d like that in a 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 look 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 the cake the lentils and the chorizo 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 e quite surprised at that quite surprised at that I’m surprised it was L I think it was less cheffy it’s it’s it’s less it’s less cheffy there that’s very sophisticated but that’s the one I I want to polish off 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 thank you for watching like And subscribe and see you next time exactly what you said this month we’re challenging ourselves to cook up more meals at home cuz we know that it’s better for our planet and for our pockets and speaking of our pockets if you cook 10 psychic recipes in May you will automatically be entered into a prize draw to win £1,000 cash so let’s get cooking okay