Chef Vs. Chef ULTIMATE £20 MARKET BATTLE

Welcome to an

ultimate

battle

between

chef

and

chef

. How to be companions. Ben and James claim to be the best chefs in this studio, but who will win as they both face off to create the winning dish in the

ultimate

battle

. They have 60 minutes to do it. Create your ultimate dish before being judged by two incredibly handsome food professionals, Barry and I, and if you're wondering where our two contenders are, we'll send them to Borough Market, one of London's best food

market

s, with £20 each. there is real money, real money to buy at ACTU great produce at the real Borough Market and real food hey mom good luck the biggest challenge is narrowing down the options there are too many she tricked me with a muscle I think I want to go to fishing just because I want something light, we're still in August, right now, something seasonal, Brie and Alicia, just one from a town, maybe 150 grams, I said 150 grams, he gave me 146 off the first cut I found on the nose, which is the most expensive. sent to breakdown now I'm going to hold on I'll remove them you still have to buy a whole box or Preben if you just pick up what you have more when the project is good don't complicate it, be smart things just do simple classics, a monkfish, a little fennel marine, cleverly, tarragon, lemon, I need to work better, so I have some of the main flavors for the dish and I have spent about half of what I have now, a mixed average of needs.

I'm thinking about potatoes, new pages. and so this time here I have some left I probably have enough please don't say well nice let's go back to where we started if you think I saw them I kept walking we're going back there's five pounds left to spend and I I want farmers, have some good English cider, a splash from the plate and the rest of the liquor to drink, this was his money, right? I'm going to give you many opinions. I get this, grab an empanada, all I need is a snack for now and pocket change. so I'm going to go out and maybe wash two plates, which I know is crazy, and the thing is, I'm going to buy things for both plates without knowing if I'll still have enough money left for one plate in the end. , I will try to combine a salty element with a sweet one so that it spreads across both dishes.

This would be all I need to buy for my sweet dish, plus everything I have for my savory SMAW. I saw some really good peas and beans and stuff around here, so I'll grab some of those and they'll be the main element of my tasty dish. Main element of my plate. 160 money for one of my favorite places in bara for en visa let's give a Spanish touch to my piece, these are ridiculously expensive but they are marcona almonds and they taste amazing and I want to make some, this is a little bit that runs through my sweet and salty , so I want to make like some almond puree.

I think I have everything I need based on the main components, yeah, now I'm going to spend money on some extra bits, so I have left. Spending money on food has never bothered me so much. You go to Spice Mountain Yes, yes, favorite store, this is my favorite place in all of Bara. These are peach prepants. I have a cherry that may sound strange, but it is a color that I won because I think it would look great. with both dishes but I also think the flavor would work four pounds 65 remaining. I wanted a loaf of bread, but I'm going to opt for something green and pass.

I'm happy that it probably doesn't look like the easy part. but it was and now we've given all this stuff a kick, we're back and we've got all our ingredients ready and I'm making something with peas and beans. I'm going to make a hollandaise sauce to put on top. and I use a little chorizo ​​oil to give it a very pretty orange color. I'm going to make an almond puree that goes under the peas, which will also be used in my kind of sweet dish, which is like a blackberry cakey. and then I'll finish my savory dish with some goat cheese.

I think that's what I'm taking inspiration from earlier in the week and I'm going to recreate my version of fancy fish and chips that I have a bit of. of Cornish monkfish we are going to fry it and serve it with some cockles. I'm going to make samphire three ways and then we're going to make some sautéed purple potatoes, so the fries are like fries, but we're going to peel my damn keys. While I peel the peas I'm also going to toast the almonds because I should be doing more than one thing at a time and I'm not panicking that's just a bunch of butter the almonds go in the pan and toast until they're .

They are very golden. I'm also going to melt some butter for my hollandaise sauce. Everything goes in a small saucepan. I only bought peas, but I also bought beans that have to be filled twice, so my plate is a celebration of the majority. British stuff, the only thing there is are these purple potatoes, they're actually French at the moment, and a Sicilian lemon, everything else is quite British, but they're phenomenal, look at the color they are, that's what I'm going to do. I'm going to fix it add a little oil season them well I could finish them in the oven there's some kind of fries salty potato wedges so 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 I only do this on the right samphire is sea asparagus, they are delicious with fish, you can actually eat them as is.

I'm going to do three things with them. I'm going to throw some in and turn it into a mash. I'm going to steam a little bit quickly too, but underneath the fish and I'm going to make a tempura batter to fry a little bit. I'm going to put most of these armors in a saucepan. Put some milk in and I'm going to boil those for like 20 minutes and a half, now don't eat them, look how many, no, no, look how many I have for them, give them back so we know who's going to fight this battle, so I'm bought. some Theresa is not cooked so you have to cook it first and it should release all these amazing oils for before smoking that's all my sin Phi needs.

I want to keep it. Purple green potatoes. I sautéed them now that they are going to go in the oven to cook and these are incredible little tomatoes and the good thing about seasonal tomatoes when they are this good you have too much salt pepper oil they are going to roast and they are on the reduction side. I'm going to drain that I want the reduction in a pan that the garlic schlotz I'm going to mix with my blanched samphire soy reduction needs a little cream, adding it will boil it and I'll finish it with cold butter cut into cubes simple lemon and tarragon flavors are going to go to my beurre Blanc's which side of the reduction could I try tarragon and lemon that will go straight to your hook this has salad well yes it has herbs I'm an idiot so I decided to make a blackberry clafouti which I haven't even started yet so that I'm going to use a little bit of flour, a little bit of powdered sugar, a little bit of baking powder and then I'm going to combine it with a little bit of milk and eggs to make a dough.

I'll put it in a small baking dish and cook it with the BlackBerry Submit. Do you realize that I don't really know what I'm doing? A nice individual piece of monkfish well seasoned with a little flour and we will fry it in oil and then we lower the temperature we turn it over and then around it we can add the cockles we add a little cider and let the cockles open on one side of the pan next to the monkfish monkfish is a very meaty fish Treat a bit like a fillet, it will need time to rest once it's cooked so like I said I'll split my almond puree between both plates so I'll fry some shallots separately and I'm going to add them and we're going to half the mixture and then I'm going to blitz the second half of the mixture with a little bit of sugar and I think it will work better if you turn a plate or rush it or do it on the plate, too We'll say very blistered tomatoes, that's literally all I want. and we're just going to hold its shape, but it's blistered and hot at all times, you know, I'm tempted to stir with one touch, stir in my blackberries, it's my face, nothing here is revolutionary, I don't think we're looking at the lemon. and tarragon as a combination of flavors, but fennel sea asparagus doing that three ways, I think the dish is interesting, so to make my hollandaise sauce I made a reduction with vinegar, peppercorns, bay leaf and shelah and then I cooked the egg yolk egg in a double boiler with the reduction and then I added butter and of course chorizo ​​oil seasoned it really well and now that's just waiting to work like it did with the butter in your hollandaise sauce.

I've opted for beurre blanc, which is a butter sauce oil reduction that goes back to so I like the absolute favorite I like tempura batter I'm going to beat the egg whites mixed with a little cornflour season it well wetting the asparagus work done the wonders of the temperamental induction hobs this one turn it off right after I put mine on for the first batch it's okay but maybe a little too greasy for my taste the second batch will be hotter oil the second much crispier batch that's what I want, that's what my cake looks like.

It's been good to prepare it as you go when you walk around when the

market

comes. Is it an experiment? Not everything has to work, right? James, that's fine for my mash. I roasted some almonds in butter and then simmered them in whole milk for 20 to 30 minutes. No, they are divided in a very powerful blender. A little double cream, lots of salt, some shallots and they are delicious things to put under my peas to really bring the whole dish together. If I do it, I think I should do it. Peas and beans really don't have to do anything. these so I'm literally going to blanch them for 30 seconds to a minute you're not as soft as I'd like the final dishes are ready the spoons are in my hand we've been blind this whole time so we have no idea who made what dish now we have to test them, but I'm interested in how we've been blind, well we've been outside the cone, yeah okay that makes more sense, we've been on the other side of the curtain and now we can test them presentation wise I think which is vibrant and confusing because I see berries and I see cheese with peas and meat.

I know if it's a starter, a main course or a dessert, there are a lot of splashes and some seem accidental, okay? I really like it, I like what we're going to do, but is it a definitive battle? It will be good? It depends, we have to compare it with this one. Oh, this seems fine, not disappointed. I thought this was going to be really clam calamari and this is it. like a beautiful piece of cotton, you will find us in it mmm almost as if it were not called that pure, it has a great impact, it is a grape URI, but is it a puree winner of the ultimate battle? mmm, let's talk in the back?

I just think. about this, yes we have each decided on a winner but will it be the same person who knows my brownie point goes to this one, this one here is the sheffiest, yes I would agree it's the safest Would you prefer to have it at home? yeah, going out to eat could never make that bear, not one who said he knows my language and haunted me for the rest of my life, so I think he made this one because it has goat cheese, the two brownie points went to the dish. of fish and chips I cooked fish and chips, you said thank you, Felicia James, what were you thinking?

Wait, because this is it, you're going to put it on a purple potato, purple fries, home, you know each item was separate and not everything was thrown away? together to mask other flavors I also live Benson cider this way well, the big question is if you are happy with the result, which one would you have voted for? Comment below, let us know if we are right or if James is right, we are right about the change. of my £20 oh sorry annual slightly more expensive you did it good job James two dishes celebrating the best of British summer projects thanks mate I may have lost but I managed to get to the refrigerator, friend, it's not about losing.

I would have had yours as a starter, mine is the main course and everyone will be happy, they actually complemented each other very well, the chorizo ​​and the monkfish, how can you top that idea? I have two finer points, but if you want to give any of the recipes to Go to the available links below and if you want to tell us what you would do with 20 pounds, let us know. Yeah, and it's back next week where we'll do it all over again with a whole new topic that we'll choose. Oh, you did it. Don't make a salsa joke, click left if you missed our last video or click the video on the right to see one of our favorites.