I started the night is a very , very delicious tael of wild mushrooms and wild mushrooms .
This time of year is absolutely perfect because it really is now .
Mushroom season service , please .
Now , what's the secret behind cooking mushrooms ?
Cook the thicker ones first and the thinner ones later so that the ones have more importantly , let me just show you .
Grab a handful of mushrooms , OK , just a few of each mushroom .
Watch the water that comes out .
Yeah , it's just water .
We're using a mixture of wild mushrooms , including Chiaki Shiro and Trumpet demo .
The reason wild mushrooms are great is they have a much more intense flavour .
OK , good hot pan .
I soak the mushrooms with slots in a very hot pan to get a really good flavour .
I start off with oil because butter burns too easily .
Once the mushrooms start to cook , a knob of butter finishes off the flavour beautifully .
My brigade this week are Angie Great to have her back in the kitchen , especially being a woman .
This week , Angie's joined by Neil , a wee scot in the corner , but a big talent and of course I've got my right hand man , Mark Sergeant .
My two comments this week are stoy from Lancashire and Russell from Blackpool on order of four covers table 12 4 tael of wild mushrooms , four venison , four rhubarb crumble .
Wait , wait .
No answer .
Yeah , Come on .
I wanna hear you .
Please , Let's go now .
Pressure's on now .
Yes , he's turned up .
Let's see if we can cut it .
Turn that water down because the pasta's gonna overcook in literally seconds .
Yes , yes .
How long ?
One minute .
Make this one the best one , sweetheart .
Otherwise , you're taking an early shower .
Russell and stoy are just two of over 1000 people applied to work in the word kitchen .
I put the best 100 for a weekend of tests and challenges to find the 12 who would make it to the restaurant that looks like it's just come out of a dishwasher .
Each week , two trainees compete head to head for a chance to win a job in one of my kitchens .
Stop what you're doing , Everybody Hello ?
Stop what you're doing .
Each week , someone has to go home .
You're going home and you stay .
You stay clear .
Clear down .
Yes , sweep the floor , but try to do it with some cling film over your mouth .
Yeah , today , tonight in the kitchen .
It's doozy .
I think it tastes quite nice .
She's a chef of 14 years who's never worked as part of a team .
I love seeing customers or people that eat my food who seem to think it did the right thing .
It hit the right spot , and joining her is Russell , a catering student from Blackpool whose parents run a Chinese takeaway .
No , it's actually bloody delicious .
I definitely got a lot to learn , and that's the whole reason why I've come to all this competition is because I want to learn from the best people .
You tasted it ?
Yes , Chef .
Yeah , and I think it's OK .
Chef Pasta's overcooked Stop .
Face it .
If you don't know that now you should be in the kitchen .
You know that pasta is like glued .
It's not even it's got no bite to it .
It's lost , it's it's greasy .
It's It's not good .
Start again .
Take the mushrooms out .
Four more tag .
Come on , Russell , please .
The pasta goes in at the last minute , even from the heat of the mushrooms .
helps to cook the pasta even more , so it should be dipped in there .
Your hand should leave the basket in out into the mushrooms .
I know not everyone has time , but pasta dough is really easy to make .
Just combine flour , eggs and olive oil in a food processor .
Remove a need for about 2 to 3 minutes , until the dough is smooth and elastic .
Wrap in Clim film and chill for at least half an hour .
The secret behind making good pasta is not allowing it to dry out , so you have to really move your arse , right ?
Er , stoy and Russell .
Let's go .
First thing we have is a nice flour table .
Roll the pasta just to take a little bit of the sort of weight off the past machine so we just get it a little bit thin .
So it starts to go through the machine , OK , and let the machine do the work .
Every time it goes through the machine , it goes down a number , Yeah , now to cut it , fold it nice and neatly , but while we fold it , we just Sprinkle it with flour .
Here we go up and round and then from there .
Nice long length pasta .
Look at where we are .
You don't really want any longer than that because you got to think of the customers pulling it from their bowl .
So let's go there , shall we ?
Take a telly .
One piece through back of the hand .
In the machine .
And look .
Here it comes .
It's almost like going to the hairdresser , isn't it ?
That nice fringe .
Let those little bits dangle off and then dry on to there .
Yes , There we go .
Let's go .
Very nice .
The most important thing about the presentation with the Tali and mushrooms is get your tongue and twist the Taggart round so it almost shapes a really nice ball in the centre of the plate .
Then get your wonderful saute mushrooms oozing of garlic and shallots and just let them sort of fall on top of the tag the telly .
But the secret is to make sure the tail is not all broken up .
Just like that .
Nice and relaxed Parmesan cheese on there .
Quickly , let's go sty .
I move over .
That's it .
Now , there you go .
Got to be on your toes .
In the kids .
You know that get your heavy footed like a little baby elephant running around .
Clump clump .
Go Table two , please .
Go , Go , go , go !
Four , Take tell you how long after that ?
Four more to tell you away , please .
How was the tail ?
Wild mushrooms .
It's very nice .
A little bit more seasoning .
I thought it tasted amazing .
The pasta , the mushrooms , the garlic , the herb .
Oh , so many tastes in one go .
It's unbelievable .
Very nice .
I wouldn't attempt it myself , but it was It was very good .
Nothing was overpowering , but you could taste every individual ingredient .
It was really beautiful .