YTread Logo
YTread Logo

Chef Vs. Chef ULTIMATE £20 MARKET BATTLE

Chef Vs. Chef ULTIMATE £20 MARKET BATTLE
welcome to an

ultimate

chef

vs.

Chef

battle

how to mates Ben and James both claim to be the best

chef

s in this studio but who will win as they both go head-to-head to create the

ultimate

battle

winning dish they have 60 minutes to create their

ultimate

dish before they get judged by two fantastically good-looking eating professionals me and Barry and if you're wondering where our two contenders are well we've send them off to Borough

Market

one of London's best food

market

s with 20 pounds each there's money actual real money to buy on ACTU great produce in actual Borough

Market

and into actual food hey mom good luck the biggest challenge is narrowing down the choice there's too much she tricked me in with a muscle I think I want to go fish just because I want something light we're still in August right here now that something seasonal some Brie and Alicia just one one village maybe 150 grams I said 150 grams he's give me 146 off the first cut I found on the nose that he's the most expensive it's sent to the breakdown now I'm going to put with I shall get them off you still have to buy a whole box or Preben if you just pick up what you got plus it when the project is good don't complicate it be clever things just do simple classics a monkfish some samphire smartly tarragon lemon need better working so I've got some of the main flavors for the plate and I've spent about half of what I have now a needs mixed average I'm...
chef vs chef ultimate 20 market battle
thinking potatoes new pages and like that this time here I've got any left probably got enough please don't say good amiable back to pretty much where we started if you think I saw them I walked on we're coming back five pounds left to spend and I wanna farmers have some nice English cider a splash of the dish and the rest of drinking liquor this was your money right I'm gonna spin it a lot of opinion I get this have an empanada everything I need a snack for now and changing my pocket so I'm gonna go out there and I might do two dishes which I know is crazy and the thing is I'm gonna buy stuff for the two dishes without knowing if I'm gonna have enough money left for one dish anyway at the end so I'm gonna try and combine an element from the savory with the sweet so it's kind of running through both the dishes this would be all I need to buy for my sweet dish in addition to everything that I have to my savory SMAW I saw some really nice peas and broad beans and stuff over here so I'm gonna grab a few of those and they're gonna be the main element of my savory dish main element of my dish 160 money going to one of my favorite places in bara for in visa we're gonna put a Spanish twist on my piece these are ridiculously expensive but they're marcona almonds and they taste amazing and I want to make a little this is a bit that runs through my sweet and savory so I want to make like a little almond puree I think I've got...
chef vs chef ultimate 20 market battle
everything I need by the main components yeah now I'm gonna spend money on some little extra bits so I have left I've never been so upset to spend money on food are you going to spice mountain yeah yes favorite shop this is my favorite place in the whole of bara these are pre pants peach I've got a sour cherry which may sound weird but it's got a color I won because I think it would go really nicely with both dishes but they also I think the flavour would work four pounds 65 left I kind of wanted a loaf of bread but I'm gonna go for some green stuff and step I'm happy that probably didn't look like the easy bit but it was and now we've got a kick all of this stuff we are back and we've got all of our ingredients set up and I am making something with peas and broad beans I'm gonna make a hollandaise to go on top and use some of the chorizo oil in that to make it go a really really nice orange color I'm gonna make an almond puree which is Miss it underneath the peas which will also go into my kind of sweet dish which is like a blackberry cakey thing and then I'm gonna finish my savory dish with some of the goat cheese I think that's I'm taking inspiration from earlier in the week and I'm gonna recreate my version of fancy fish and chips I've got a nice bit of Cornish monkfish we're gonna pan-fry that gonna serve with some cockles I'm gonna do samphire three ways and then we're gonna do some purple...
chef vs chef ultimate 20 market battle
potato sauteed so fried potatoes like right chips but we're shelling on my damn keys while I'm shelling peas I'm gonna roast off my almonds as well because I should be doing more than one thing at once and I'm not all panicky that's just a load of butter almonds go in the pan and roast until they're really golden brown I'm also gonna melt some butter for my hollandaise I'm just all goes into a tiny pan only did I buy peas but I also bought broad beans which you have to fill twice so my dish is a celebration of most things British the only thing that kind of on are these these are purple potatoes these are actually French at the moment oh and a Sicilian lemon everything else is pretty much British but these are phenomenal look at the color on them that's what gonna do I'm going to sort it off add a bit of oil season them well I might finish them in the oven there kind of chips wedges salted potato things then I feel like I have no idea what I'm doing I'm glad you're not the only one I'm thinking and thinking about all just I do this in right samphire is sea asparagus it's delicious with fish you can actually eat it just as it is I'm gonna do three things with it I'm going to launch some and turn it into a puree I'm gonna quickly steam some too but underneath the fish and I'm gonna make a tempura batter to fry some off as well I'm gonna put most of these armors into a saucepan some milk goes in and...
I'm just gonna boil those like 20 minutes half now don't eat those look at how many no no look at how many I've got for them back put them back so we know who's gonna be bunching this

battle

so I'm bought some Theresa it's not cooked so you've got to cook it first and should release all these amazing for pre smoking oils that's all my sin Phi needs I want to keep it green purple potatoes I've saute them off now they're going to go in an oven to cook through and these are incredible little Tomatoes and the good thing about seasonal Tomatoes when they're this good you have too much to them salt pepper oil they're going to roast up and they are side of reduction I'm gonna drain that off I want the reduction one pan that the schlotz on the garlic I'm gonna blend up with my blanched samphire soy reduction needs a bit of cream adding to it will boil it down and finish it with cold diced butter simple flavors lemon and tarragon they're going to go into my beurre Blanc's which side of reduction tarragon and lemon might try that it'll go straight to your hitch this has got salad in it well yeah it's got herbs in it I'm an idiot so I've decided to make a blackberry clafouti which I haven't even started yet so I'm gonna use some flour some castor sugar some baking powder and then I'm gonna combine that with some milk and eggs to get like a batter I'm gonna put that into a little baking tin...
and cook that with the BlackBerry Submit can you tell that I don't really know what I'm doing nice individual piece of monkfish well seasoned slightly flour and we're gonna fry it off in oil and then we'll lower the temperature turn it over and then around it we can throw in the cockles splash in a little bit of cider and let the cockles open up on the side of the pan next to the monkfish monkfish is a meaty fish treat a little bit like steak it will need resting time once it's cooked so like I said I'm gonna split my almond puree between both dishes so I'm gonna fry off some shallots separately and add those and let's half the mixture and then I'm gonna blitz the second half the mixture with a little bit of sugar and I think that is gonna work better to do one dish whirl or rush through to or do to dish as well we'll say closely blistered Tomatoes that's literally all I want and we're gonna just hold its shape but it's blistered and hot all the way through you know I'm tempted to stir with one touch incorporate my blackberries it's my face nothing here is revolutionary I don't think we're looking at lemon and tarragon as flavor pairings but samphire sea asparagus doing that three ways I think interest on the plate so to make my hollandaise I made a reduction with vinegar and peppercorns and bay leaf and shelah and then I cooked the egg yolk over a bain-marie with the reduction and then I pulled in butter and...
of course chorizo oil seasoned it really well and now that's just waiting to go the way you've gone butter in your hollandaise I've gone for beurre blanc which is a butter sauce oil reduction going back to like the absolute favorite I like tempura batter I'm gonna whisk up egg whites mix in a bit of corn flour season it well dunk the asparagus job done the wonders of temperamental induction hobs this one switch yourself off just after I put mine in for the first batch okay but perhaps a little too greasy for my liking the second batch is gonna be hotter oil second batch much crispier that's what I want that's my cake looking been a good thing about making up as you go along as you walk when the

market

is it's an experiment it doesn't all have to work does it James okay for my puree I pan-roasted some almonds in butter and then I simmered them in whole milk for 20 to 30 minutes no it splits them in a really powerful blender added some double cream plenty of salt some shallots and it's just a delicious things to go underneath my peas and really bring the whole dish together should I go for it I think I should go for it peas and broad beans really don't have to do anything to these so I'm literally gonna blanch them for 30 seconds to a minute you're a not as smooth as I'd like it the final dishes are now ready the spoons are in my hand we've been blind this entire time so we have no idea who's made which dish now we...
have to taste them but I'm interested how we've been blind well we've been outside the cone yeah okay that makes more sense we've been the other side of the curtain and now we get to taste them presentation-wise i think it's vibrant and it's it's confusing because I see berries and I see meat peas cheese I know if it's a start and main or dessert there's a lot of splatters and some of them look accidental okay I really like that I like here we're going to but is it an

ultimate

battle

would he dish well that depends we have to compare it to this one oh this looks like okay no disappointed I thought this was gonna be calamari really clamming and this looks like a lovely piece of cotton they'll meet us to it mmm almost like it's not called that pure it packs a punch like that it's a grape URI but is it a

ultimate

battle

winning puree mmm shall we go and confer out back I just think about this yeah we have each decided on a winner but will they be the same person who knows my brownie point goes to this one this one here it's the most sheffy yeah I would agree that that's the most sure they'd rather have that at home yes eating out I could never make that bear ever one that said he famously knows my tongue and that haunted me for the rest of my life therefore I believe he's made this one because it's got goat cheese in it the two brownie points went to the plate of fish and chips I cooked fish and chips you...
made our thanks Felicia James what were you thinking about wait because is this go everything you're gonna slip in a purple potato purple potato chips home do you know every element was separate and not thrown all in together to mask other flavors I live this way also Benson cider well the big question is are you guys happy with the result which one would you have voted for comment down below let us know are we right or is James right we rights as the change of my 20 quid oh well sorry annual a little more expensive you were done good job James two dishes that celebrate the best of British summer projects thank you mate I may have lost but I did make it into the fridge dude it's not about losing I'd have had yours as a starter mine's the main course and everyone will be happy they did actually complement each other really well chorizo and their monkfish how can you beat that idea I've got two finer points but if you want to give either recipe to go the links available downstairs and if you want to tell us what you would do with 20 quid let us know yeah and come back next week where we do a whole thing again with a brand new theme we're gonna pick out oh you didn't make a sauce joke click on the left if you missed our last video or click on the right video for one of our favorites you