NEW INGREDIENT EVERY 5 MINUTES | 5 Minute Mystery Mayhem Cooking Challenge

Today we have a new cooking challenge for our chefs! Every 5 minutes they will be given a new ingredient they must use in their final dish! How will they do?

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[Music] [Applause] [Music] chefs lift your first mystery [Music] ingredient lean red meat by the size of it I’m guessing venis this is five minute Mayhem where our chefs are giving a new ingredient every 5 minutes what they do with it is completely up to them I’m going to rush you boys cuz your 5 minutes starts now this could go so many different ways uh so we could do a tartar spice with a little bit of cumin with a hung yogurt beautiful from the Middle East or we could uh beautifully marinate it season it uh sear it dress it with soy do a tataki while you’re talking e is cooking I’m just picking an ingredient that I can add flavors to when we know what else comes but also if nothing else comes which is not the format uh kind of would kind of would also work I.E venison would love sort of Woodland earthy kind of flavors and cauliflower is going to help me with that with some herbs oh I’m going to do some sweet caramelized onions cuz they go with everything do they is there a danger here in these first 5 minutes you could do too much yes yeah absolutely yeah I’m going neutral oil neutral as in it could go anywhere in the world but if I’ve got a lovely caramelized onion base interesting I could puree it put it into a sauce make a you I’m also going to start some palenta I’m going to make a really rich palenta B face with some cream oh damn you I saw pent as the Grain on the back as a really versatile option and I stolen it I think a normal home cook in this situation would just start cooking the venison they’re doing the opposite oh there’s an avocado here that’s fantastic why why because it goes with venison could be venison tartar with a little avocado Crema tacos barboa [Music] okay oh pomegranate is that’s nice I might I’ll make a sauce you do you know what what’s interesting is you hear pomegranate and your mind goes to one kind of family of ingredients and so far CU just picked up three of them I don’t want to copy what what are you doing so far B I can’t really see from over here I’ve got some butter in a pan some garlic some cauliflower I’m going to add some hard herbs like Rosemary okay so you’re going relatively delicate on flavors at the moment yes but a little bit of brown butter get some color on the cauliflower so it’s more than just boiled cauliflower 50 seconds left of your first 5 minutes I’m going to do a little apple soy and miso sauce with a bit of fish sauce in it I don’t know what you’re trying to make here I don’t know but if I’ve got loads of flavor bases I can go anywhere Ed reveal the next ingredient oh that is really me when we haven’t got running water here cuz we can’t put soil in the kitchen no not in this kitchen mud must go out contamination so while these great they go to go silly thing to do they what’s just being revealed to the chefs is Sala Fe a root vegetable that when delivered is terribly dirty so kushion better currently cleaning them in the other kitchen where we have running water I’ve done my wood soil free so straight away you both are familiar with sopi yeah yes sopi what is it explain to us it’s a root vegetable that’s very pale underneath colors really quickly so good to get it into acidulated water if you’re not using immediately I mean we don’t have much time using it fairly is there anything it Cooks like uh parsnip Parn but it’s far better o I think the reason we ran out of the kitchen is you really don’t want cross contamination in the kitchen and soil is one of the worst of that which is why you always wash veggies and something that is as soily as Sala Fe shouldn’t really be around ingredients that are already cooked just before we lifted the CL on that I did put some stock on uh as well so has the sou CI taken you off track at all for what you originally planned no still feeling very um weirdly autumnal given the time of year yeah I’ve SE some mushrooms on the back here which another earthy kind of what goes together grows together and now I’m going to start thinking about my venison in the next 5 minutes ready to start for the last 10 to 15 to give cooking and resting time oh I’m making a uh red wine and apple cider vinegar gastri with some sweated out onion uh I’m I’m poaching or SL boiling the Sala Fe in apple juice I’ll let that caramelize right down add butter and then roast it in there and then this little soy and miso chili concoction at the moment I don’t need but we’ll finish it I’ll put it in a bottle back pocket take it home okay right and then the palenta is cooked but I don’t know where it’s going to go can we have the next ingredient please nope You’ still got a minute and a half left chefs worst case scenario ingredient next what don’t you want fish tofu your answers are not influencing what’s come out next this is all pred decide right I’ve got a heavily peppered piece of venison five 4 3 2 and one lift the CL Kush next to oh for goodness you absolute why would there’s nowhere in hell that you would ever put two a premium protein like venison with tofu why would you do that cuz the normals are in control I have to go far east okay what am I doing with palenta in the Far East I don’t know I’ll take the penta if you want Chef we’ll do a little Sherry Sherry why what have you got I’m still going Woodland I don’t know what I’m going to do with the tofu yet oh yes the tofu is going to go into my pre-warmed miso soy concoction cook that down and make it Jammy I didn’t say I wanted to get rid of the pl just helping out just helping you out mate I’m going to cook this tofu in uh the honey soy chili miso cook it right down till it’s Jammy and sticky and then cool it down maybe they can go with little like tofu barbecue nuggets okay nice just found on the back here a little bit of horseradish which will go wonderfully with my cauliflower cuz I’m sticking to this kind of Woodland or tumnal Vibe I’ve got a funny feeling this next ingredient one of you it’s going to make one of you a lot happy than the other so that partially cooked but the speed it up I’m going to portion it into the end results and carry on cooking it Ed what are you hoping for next you know a flavoring a condiment of some sort so maybe like a a special mustard or a I really don’t want chili because this kind of flavor profile doesn’t want chili I’ve gone with earthy uh Woodland kind of garlic taragan and uh Rosemary so I don’t want chili I really don’t want cheese cheese would also be a bit annoying cheese would be very annoying to me okay and that giggle says everything great so I’m chopping up some horseradish haven’t worked out why yet 3 2 1 next ingredient you absolute melon crumpit everyone loves a bit of crumpit I should not put a carb into my repertoire no I was just saying that I was just thinking with Sal sfh and cauliflower I don’t need carbohydrate even though you’ve got palenta I should have given you that palenta I don’t need it what on Earth are we going to do with a crumpet you guys are both sounding a lot less confident now well you know you have a plan and then it goes out the window how long how long in total left one more round after this and you have four more minutes of this round that’s bubbling and reducing my sopi can come out now just going to test my sopi I want a slight bite to it but if it’s undercooked it’s really FY my brown butter collie and rosemary and garlic is bubbling away I’m going to puree that with whatever comes in my next ingredient Chef do you want anything with this microwave yeah I need the herbs out you push go yeah some wilted herbs here semi- dehydrated herbs so e walk us through the flavors you’ve got it out okay um what is better than uh Crumpet buttered Crumpet what’s better than buttered Crumpet garlic buttered Crumpet so that becomes very simply the base to uh cauliflower Woodland sopi like a mushroom red wine sauce uh and our seared peppered venison very classical the tofu is going in to thicken my collie beautiful and what’s the perfect ingredient to finish it all off I would take some any form of dairy or one flavor that takes my cauliflower puree to a place it’s currently not I’m hoping that whatever it is I can blend with cauliflower it’s basically that’s what I’m hoping okay another protein would be fun no we do not need any more protein so I’ve made a avocado coriander uh Penta puree like a bit of aush right 3 2 one next ingredient why is it it fantastic I love this oh I don’t you yes but not with what I’m doing with what I’m doing it’s amazing I don’t need Citrus anywhere near what I’m doing yes I’ve got acidity from red wine I’ve got horseradish I don’t want that get out of gel free oh looks like I’m going to do a venison TARTA with a pomelo vinegret with an avocado Crea some toasted little bits of crumb pit some dashy style pickles uh what are they was that your plan all along yeah of course it was yeah so e right you’ve got a hint of tofu on yours please tell me you’re having slightly little more than a hint of pomelo we’ll see she’s squeezing your Pomo into that no oh going to dress at the end if I squeeze the Pomo in there it would cure it and cook it I’m going with a bit of soy bit of fish sauce cuz fish sauce lime uh can I have a hot red chili out the bottom uh drawer of the fridge please uh pickle Ginger will go through it that’ll add a lovely little punch and blend all the flavors together some togarashi will go over the top of it Chef did you use all that cream I gave you NOP it is near Barry excellent I’m going to might need it I’m going to basically blend our cooked cauliflower uh with the tofu with the taragan with the horseradish and with some Dairy hey oh cheeky little blend under the nesty little blend under the Ben yeah okay so everything is coming together I’ve just got to get on a plate in how long uh 1 and 1/2 minutes no yes well this is going to have to do okay you’re into your final minute no oh wow that does not taste like I wanted to but hey it is going on the dish that’s absolute dog F to home what you doing I lit P earlier he’s placing again what did I do with all the fresh herbs from earlier what do you mean the coriander and the parsley I put them in my avocado taste all of them thank you most of them 5 4 3 2 1 step away from whatever You’ just made I don’t really know I don’t know about you but I really enjoyed watching the chef’s stressed should we uh put these in the sexis [Music] straight away probably one of the hardest challenges I think we’ve ever done fun fun yeah fun fun but you were both sweating hard my goodness just five minutes go quick yeah the last 5 minutes is the worst 5 minutes should we try them yeah yeah [Music] see when you when I taste avocado like that I think lime but with pomelo that’s really lovely work yeah s sopie yeah I want a crun oh no get it cuz it needs yeah tanging nice the Apple pickle yeah Ben pulled out really fancy Apple side of any and left it near me so that went in and I think Quite A wise choice in the time to not cook the venison mhm right at the start you said those onions go everything they’re in there it does go with it they’re in there that’s the sweetness you get to offset the um the Pomo and slight heat it feels like this game is mostly about risk and gambling at what point do you feel like you went in the wrong direction put PL to cook really early on it made perfect sense with venison it’s a fantastic base but it does cut you off in terms of the the world maybe Europe and the Americans okay and at what point do you feel like you got the gamble right uh as soon as the tofu came out that pushed me straight to Southeast Asia and that went tataa or tacki and I both said those words so that’s in my head okay got you seared or raw Venison and therefore the penta was wrong but what you’ve done is kind of turn it into like a a really Herby kind of thing that pushes it back towards there it’s not quite right but it’s kind of like trying to save that that slip up mistake cuz I made a very similar mistake and then got pomelo let’s eat [Music] it oh super earthy Caron did not expect haragan in there so my whole dish was supposed to be Woodland and when I committed to that early on with mushroom safie tagum thyme Rosemary I was stuck when the Citrus came in last minute and that’s the curve ball I thought you know a cherry or a a black Cur thing is good but this is too much but if you’d finally diced that up and stirred it through your sauce yeah Game Changer but there too much of it one piece of it’s quite and I tried to I tried to microwave it quickly in the 5 minutes and then candy it it’s too much perum I can see what it’s trying to do done a Burg isn’t itum it feels incredibly well put together but honestly as a dish if I didn’t have to put the Pomo on the end i’ been really chucked because I recorded myself into Woodland Vibes you committed early I didn’t blend the cauliflower puree cuz I knew whatever that fifth ingredient I could blend into it if it was a condiment or a spice or a cheese or something I wasn’t expecting Citrus that’s where my curle went oh dear I’ve been Burger mted I’ve been burgered well tell us what you guys thought how did these chefs both do comment down below what would you have done with these mystery ingredients and if you want to see more of these then make sure you like this video I want to see more of these I think I challenge but good fun I love a challenge