Chefs Try Each Other's Roasts

I think today the ultimate thing I'm looking for is does this dish taste like Christmas where's the beef where's the beef I just can't stop eating it oh my God it's so good holy cow is it bad if I give 10 out of 10 to each dish get excited Santa's coming to town we're trying each other's Christmas roast ho ho ho we're gonna give them a score between one and ten chef with the high score wins the competition very excited I love roast I mean who doesn't I love to roast almost anything I absolutely love Christmas I start planning Christmas lunch in advance like six weeks beforehand so I'm from Ukraine and Belarus we often use dark we also use chicken and also Goose but you can't really find that around here really that was always made for celebrations hi my name is Linda dalrympo I was on season 13 of MasterChef Australia I love a good roast the fiesta resistance to a family feast when you see other people happy and enjoying what you've cooked for me that's just satisfaction it's not about winning it's about learning and trying and getting inspiration like it's just such a special thing to do of course it's not Christmas unless you go into a food coma so today I am cooking a roasted duck with a smoky pancetta buckwheat filling duck fat vegetables and a beautiful spiced sour cherry sauce so to make the filling for the duck we're going to start off by mixing a few ingredients ingredients in a large bowl so we've got pre-cooked buckwheat here some pan fried Smoky pancetta and we're also going to be adding some walnuts for the seasonings all we're going to add is some salt and pepper so just stir that through and that's it that's done now we're ready to stuff the duck I've just washed it I've patted it dry with some paper towel and I've let it out of the fridge just for one hour so it airs out a little bit just lift it up like this over the baking tray and we're going to be stuffing it now push it all the way up to get as much stuffing in and then I actually like to keep it pretty open because it creates this beautiful Crispy Crunchy crumb so just to finish that up I'm going to put some of the walnuts on top so now I'm going to add all the vegetables to the tray today I'm using baby potatoes they just absorb so much flavor I'm also going to be adding parsnip it's such an Eastern European vegetable and I love to cut it sort of like in these thick style rings that way cook just as long as the potatoes and provide a different texture also adding onion I've used extra Lots because I think they're the perfect size and they also just caramelize beautifully they get a sweet surface and we're going to just cover everything with a lot of duck fat so just drizzle it over the top and then I'm going to season it with salt I'm also going to season with some pepper so now I'm going to cook the duck in the oven at 220 degrees and after 45 minutes I'm going to reduce the heat to 200 degrees and cook it for another 45 minutes to make the sour cherry sauce we're going to be adding in Frozen sour cherries right into the pot I'm going to be adding in the honey some raw sugar I'm adding in some beautiful spices freshly ground cinnamon nutmeg cloves and staranese so I'm adding in some corn flour just to add some thickness because the sour cherries once they're warmed up and they're cooking they're going to use a lot of liquid I'm gonna add that with a little bit of salt and also a touch of black pepper once I start stirring everything through together I want the sour cherries to become soft and I still want to keep them whole so I don't want to cook this sauce for a long time I just want them to keep their shape and become sweetened with the sugar and the Honey after 10 minutes the sauce is looking really nice and thick this is the consistency that you want here is my duck fresh out of the oven and it is looking beautiful so I've just finished plating up this beautiful roast duck it's just looking and smelling incredible so now I'm going to add the beautiful sour cherry spice sauce it's going to add a beautiful sweet and sour flavor to it all I'm going to add the last bit which is a garnish made from raw crushed garlic with lots of vibrant fresh herbs so I'm using Dill parsley and mint and some olive oil just to mix it through nicely and I'm going to put it all around on top of the vegetables like a wreath I am feeling so festive with this dish it immediately it screams Christmas to me you know it's nourishing it's festive it's celebrative I just love it and here is my serving of my dish time to give this dish a taste it's gonna get a beautiful piece of the duck it looks juicy um that is the most beautiful Christmas dish I'm really happy with the result this sour cherry sauce oh my gosh it just packs a punch oh wow It's the Most Wonderful Time of the Year this looks like Christmas on a plate I'm seeing duck it's got that rustic feel and what a roast should be definitely love roast potatoes there's these like really rich red sauce like that is Poppin oh wow wow it's like so soft I'm gonna try and add everything onto my Fork if I can so much flavor happening quite refreshing that duck is freaking tasty crispy really good flavor the Fat's been rendered from the duck really well succulent no effort to chew it's so warm and Hearty and there is a really bright and Rich Cherry sauce it really helps this dish thing the fact that it actually breaks apart and just melts in your mouth honestly this has been roasted so well and it's so juicy the first bite was just like a flavor bomb the chef has also chosen to use shallots and they really melt apart the stuffing is really good I think it's got some walnuts say the earthy notes of the stuffing they're very rich and I don't see myself eating too much of it I'd go for one that's a bit more bread crummy the rice potatoes are cooked perfectly finishes off with that nice fresh parsley and Dill at the end of each bite I can actually see it sitting at the table with your family and friends it's a lovely homely you know wholesome dish wow this is a really good combo but everything just works well together I would give it a nine and a half out of ten oh my God candy walnuts it's like a surprise Christmas surprise I'm gonna give it a nine and a half I want that sauce recipe I've only folded one thing because of that I'm gonna give this a nine out of ten so today I'm gonna be serving my roast pork which is the signature dish at my restaurant at Sydney I'm gonna be roasting a mixed vegetables and I'm going to be glazing it with my adobo butter glaze so all the good stuff so today we have a slab of boneless pork belly here it's about seven to eight hundred grams we're gonna season it so I'm gonna start it off with a couple of teaspoons of vegetable stock powder I'm gonna add in my saranies so the star anise gives it that aromatic flavor profile and then I've got about half a clove of garlic here so don't be shy with your garlic I've got about five or six pieces of dry bay leaves grab our lemongrass and we're just gonna sort of snap it like so and twist it around like so so you've got your lemongrass there I have a few sticks of scallions here as well just snap it across or you can cut it it's up to you but there you go I've got about three pieces of butcher string here which we're going to use to tie up so is we're going to take that and fold it grab the string put it under there tie it in the middle tie up the other end so that's all done now we're just going to cut off the excess string we're going to place it in this wire rack on a tray we're going to pour hot water over the skin and you'd probably want to use about a liter to two liters of like really hot water and this helps dry out the skin you'll get a better crackle and then the skin also softens Pat it dry now the last bit is we have this liquid here that I've mixed together it's half a can of Coke and three tablespoons of dark soy and we're just gonna brush it this actually gives it that golden color the sugar that's in the coke also helps the to develop that sort of caramelization so now I'm just going to Chuck it in the oven at 190 degrees for about 45 minutes once that's done then for an extra 15 minutes put up the temperature to about 220 degrees just until you get that golden color crispiness to your liking so this is our final finished product now we've let it rest for about 15 minutes let's do the crunchy skin test okay listen so that is the best ringtone flip that over all the stuffings inside there let's slice her up so as you can see each of these slices all the aromats that we've stuffed in earlier is right there it's so evident in each slice there you have it that's your Sydney roast pork belly roll time to Plate up today I've made this sort of wreath of roasted veggies which I've glazed with my own adobo butter voila it looks very very exciting very delicious and very Christmassy let's do this let's dig in and we've got a dipping sauce wow that's crazy good everything it just sinks together so well it's like an orchestra oh wow the second that this has been put down in front of me I can smell it lemongrass I think some Bailey red and green very Christmas colors but capsicum to me doesn't I don't know why I can't wrap my head around it but I just can't put capsicum on the Christmas table pork roasted veggies I'm going to dig in can you get a crackle um that crunch absolutely beautiful the pork is flavored beautifully there's definitely Asian spices the pork is melting your mouth soft and tender I need to learn the cooking technique that was used to make this Coca-Cola in the glaze what Coca-Cola as an ingredient is very underrated I need to explore this more it tastes like licorice it's in the filling it's star anise wow it's like softened so much that it actually has turned into almost like an edible spice oh the roasted vegetables are beautiful as well I love roasted capsicum so I'm going to taste this sauce maybe like a ginger garlic vinegar I think I think so and you've also got the acidity that actually helps break it down honestly this dish is really good as well I'm sweat today it's hard eight and a half I just think it's a perfect addition it's like a Christmas barbecue lunch on a hot day and nine and a half next time let's leave the capsicum off the plate everything else you're invited and eight out of ten today I'm going to show you how to make a slow roast salmon served with numb gel dressing vermicelli noodles and herbs on the side this is a perfect banquet meal it's quick it's easy it's also so healthy and refreshing it's actually great for a summer Christmas so the first thing that we're going to do is we're going to season the salmon we're going to drizzle a bit of extra virgin olive oil I'm actually going to rub the olive oil in just make sure that we're covering majority of the surface so I'm going to sprinkle some sea salt we're gonna grind black pepper on top add the lemon slices all across the salmon fill it and the last step is we're going to add Dill Dill gives it this beautiful herbaceous flavor we're going to wrap it up like a parcel now it's ready to go into the oven it's going to take approximately 40 to 45 minutes on 140 to 150 degrees Celsius what I'm going to make now it's called namjow namjow is like the mother source of lausanne Cuisines there's also different variations of it in Southeast Asia but this sauce goes well on pretty much everything so first up in goes the garlic and the bird's eye chili so we're going to Blitz it till it's finely chopped we're going to actually make the sauce now so the first step is we're going to add in fish sauce add in caster sugar now we're going to mix in the sugar and the fish sauce together so that the sugar slightly dissolves the next step is we're going to add in half a lime mix it together again now I'm going to add in the finely chopped garlic and chili that I made earlier chopped coriander leaves just a nice handful now the next step is actually optional so the next thing that we're going to add is roasted Crush peanuts now I like to add it because it actually elevates the sauce to another level or if you're allergic to peanuts you don't have to add it in at all I'm going to add in a pinch of salt hmm that's good combo and here you have your name gel dressing so once it's out of the oven this is what it looks like so here I have here is my slow roast salmon fillet now to serve my salmon fillet we eat it like a lettuce cup so what I have here is I've got lettuce a few herbs I've got pickled carrots I've got vermicelli noodles fresh cucumber and also the beautiful namjao dipping sauce that we made earlier so I'm going to break up the salmon oh it is feeling amazing it's flaking up beautifully I am in heaven because we love to you know eat with our hands we want something fresh something you know because we're having a Christmas summer something light and refreshing and this is just the perfect dish for it beautiful protein bit of noodles so a bit of your carbs and just the fresh herbs the amazing sauce that we pour on everything this dish represents pretty much meat [Music] I guess it just shows it doesn't have to be your standard roast it can be a slow roast salmon fillet that would you know entertain the whole family oh my God that's so beautiful fancy so refreshing very summer dish there's so much of it like it looks like a massive fillet the smell of the ingredients are Punchy serving Bondo icebergs realness right here on a plate this is a game changer for Christmas it's like a healthy Taco wow that salmon is perfectly cooked so tender holy cow it's so juicy I did not expect this breaks apart in your mouth I'm gonna pour this in here I love to see chili I love peanuts that dipping sauce is really good oh it's got a kick it's not too much chili but it's just right right at the heart of this dish Dill is like the underlying note it's strong it's pungent there is coriander I'm the biggest fan of coriander if coriander had a fan I'm the number one fan oh my God it's so good my mouth is on fire but I like that flavor crunch texture Aroma presentation I would give this a score of a tent everything just goes together there's this freshness and I think that's what we need a little bit at the table because this brings balance the most soft tender salmon I have ever had it melted in my mouth and 9.5 out of 10. just screams like Australian Christmas you know the lettuce really absorbs and it's just like a beautiful like boat for the sauce I have to give this dish a 10 out of 10. beautiful dish I can't fault it so the dish that I'm creating is a roast beef tenderloin and I'm serving it with brussels sprouts it's going to have a beautiful whipped goats curd as well as a stunning beetroot Jam it's also a very premium cut and serving it rare is the ultimate so the first step I'm creating a herbed butter which is going to bring all the flavor to the dish it starts with butter a little bit of salt a smidge of pepper and of course all the beautiful herbs so I've got some Rosemary some lemon thyme some regular time and now some shallots they just add so much sweetness and finally garlic I'm going to use my paddle attachment that goes on the KitchenAid here and that is going to combine wowie whipped and aerated got a beautiful soft texture there we go I'm just gonna save this for later and we're gonna add that on top of our roast beef so now on to the beautiful beef tenderloin I'm gonna add some salt on there and just be super generous and pepper rub all that on and then season some more so I've just brought this Skillet up to temperature just going to sear this beef three minutes each side it's going to get a nice caramelized crust on the outside this is looking beautiful I'm gonna take that out carefully and now I'm going to add some butter into the hot pan and then brussels sprouts are going in these are just going to cook in the juices of the meat and really soak up that flavor and we're also going to add some herbs in so I've got some Rosemary then I'm going to add some whole garlic cloves salt and pepper I'm going to cook the Brussels sprouts for about 10 minutes and then I'm adding that beef tenderloin back into the skillet we're adding that herbed butter on that we created before so I'm just going to carefully place that in large chunks on top and now in this roast in the oven that's all going to melt and Infuse the flavor into this cold dish so let's get that in the oven for for 20 minutes at a really low heat so now I'm making a beetroot Jam to accompany my dish and what better time than Christmas to use cherries heat a pan on medium heat add some finely diced beetroot pieces I've also pitted and halved my cherries and then I just have that other half of the shallot that I cut up before of course Jam is created with sugar red wine vinegar and then some bold flavors with some red wine so this is going to cook down until it becomes thick and Jammy and it's just going to add that pop of purple and be so beautiful on the plate so that is the beef Straight Out the Oven look at it it just looks absolutely perfect I'm gonna take that out and that just needs to rest for a moment or two so that the juices really hold into it now I'm going to slice it this should be a beautiful rare beef inside oh there we go that's exactly what I want and here we go that is it so I'm just laying it down among the Brussels sprouts here so I have whipped some goats cheese with a little bit of lemon I'm just going to put pockets of it around and then when you're eating at you're just going to get little pockets of different flavors one of the great things about doing this is you can really feel any gaps and holes and make the plate feel really quite full now remember we also created that beetroot Jam so I'm gonna add that on Top This is looking stunning and then lastly I'm a guy for texture so I'm adding on that crunch I've got some toasted sourdough and pistachios bam there we go that is my Christmas roast it looks super festive I'm really excited to share this with all the other chefs we should have a taste mmm that's very soft and tender make sure I get all components wow what a Christmas delay there are so many Dynamic flavors going on I know they're gonna love it wow where do I start it's very rustic this looks and smells amazing who doesn't love a roast beef oh tender bon appetit um well that beef is freaking crazy the meat is actually perfect so pillowy it's just like marshmallow but beef that goat cheese is amazing beetroot cherry love it I did not expect it to have such a strong vibrant flavor you've got multiple layers of texture the difference of the saltiness the sweetness the crunchiness so different textures I love to see brussels sprouts on a plate of food this is my kind of food Merry Christmas Eve those who don't like brussels sprouts trust me when you have this you're going to love brussels sprouts everything just works perfectly well I just can't stop eating it to me this is a no-brainer it is a 10 out of 10 for me I'll take that home for sure it's like a big hug on a plate and I would definitely love to be eating this you know with their family and just sharing the moment with them I definitely going to give it a nine I love it so much I'm gonna give this a nine and a half out of ten wow look at that the plate is freaking this where's the beef where's the beef it's freaking gone the winner of Chef's trade trailers Christmas Rose is you no no yay I'm excited let us know in the comments below what you like to make for Christmas come to my Restaurant Sydney so bullet John at Newtown check us out bus speed discount 10 off the bills just say that I know you're from BuzzFeed Merry Christmas thanks for watching guys

Channel: BuzzFeedOz

Views: 294,751

Keywords: K_fe, O5NT, buzzfeed food, buzzfeed ryan, buzzfeed will, buzzfeedvideo, chefs try, chefs try each other's food, chefs try each others, chefs try roasts, christmas food australia, christmas lunch, christmas roast, christmas roast australia, duck recipe, how to, linda masterchef, masterchef, professional chef challenges, recipe, roast chicken, roast duck, roast duck recipe, taste test, trying each other's food, trying other people's food, xmas roast

Id: 2GFfa1GWdwM

Length: 21min 47sec (1307 seconds)

Published: Tue Dec 06 2022