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Pork Cordon Bleu
As seen on TV
Which Show?
Who made this dish?
Pork Cordon Bleu with Parmentier Potatoes, Tenderstem Broccoli and Dijon Mayonnaise
Narrator: "Gladiator Emily Steele has made an impression, showcasing the Thai flavors of her heritage. She's been challenged with making pork cordon bleu with parmentier potatoes, tenderstem broccoli and Dijon mayo."
Emily: "Cordon bleu. Okay, that's fine. Surely. What's yours?"
Emily: "I think it's all just a timing thing, but I've read through it."
Emily: "That looks butterflied enough. Cute."
Emily: "This is for a place in the semi-final, so I have to deliver."
Emily: "Confidence levels are still okay."
Emily: "It says bash gently."
Emily: "Lay a half slice of cheese on the mustard, and then cover with a slice of ham."
Emily: "Welcome to my kitchen."
Emily: "I feel okay. I've not made that pork. What's it called? Cordon bleu. I've not made it before, but you have to coat it. And I've done fried chicken quite a bit, so I'm familiar with that."
Emily: "Hopefully it's fine. I need to do the broccoli and the Dijon mayo, and I've never done the mayo before, so, mayonnaise."
Emily: "Gradually add oil in a very slow stream. That looks like a mayonnaise consistency to me."
{Emily}: "Oh, yeah, these are gonna be crispy."
Emily: "Gladiators is what I know. This has been more pressured."
Emily: "Hi, guys. Hope you're hungry. It's a big boy."
Narrator: "Emily has made Tom's pork cordon bleu, breaded pork loin stuffed with ham and cheese, with parmentier potatoes, tenderstem broccoli and a Dijon mayonnaise."
Emily: "Hopefully it's cooked. I've obviously not seen inside yet."
Emily: "I'm glad that mayo is good, 'cause I was hand whisking for 10 minutes."
Emily: "I didn't know what cordon bleu was, but I just made a banger of one now, so call me a chef."
Emily: "It was, like, hearty food, wasn't it? That is what you crave sometimes, which is nice."
Emily: "A big pork sandwich. I didn't know you had to bash it so much."
During the cook:
Tom Kerridge: "Pork cordon bleu. This is a dish that's kind of really close to my heart. It's something that everybody loves in a pub. Something covered in breadcrumbs, crispy and fried, with the stuffing in the middle. Absolutely delicious."
Tom Kerridge: "You've got to open the pork fillet and bash it out evenly, gently, so that you've not got a thicker end and a thinner end."
Tom Kerridge: "The stuffing of the pork: making sure that you can put enough in, and when you try and reseal it, that none of that stuffing can leak."
Giorgio Locatelli: "What do you think about this recipe that Tom's brought you?"
Tom Kerridge: "Well, hopefully the pork has been bashed out enough and you've sealed it around the edges. Those are the issues, that when you cook it, you don't want everything to spill out into the pan."
Tom Kerridge: "It's a technical skill. It's something you've got to put together, an emulsification of oil into egg yolks. But it also takes no prisoners."
Grace Dent: "Emily, she's kind of behaving like a chef."
Tom Kerridge: "She's organized. And that is already a head start into great cooking."
Verdict:
Tom Kerridge: "It's cooked beautifully. And one of the fears that I think we all had is, will it keep that cheese in? And it absolutely has. The mayonnaise you've absolutely nailed, and it is quite a technical skill to get right."
Giorgio Locatelli: "I like the dish. The meat is still nice and juicy. I can taste every little component to it. The cheese, the mustard. So I think you've done a really good job."
Grace Dent: "Great dish. Well done."
Tom Kerridge: "Well done."
Tom Kerridge to all four cooks:
Tom Kerridge: "Today I've been so impressed by the food that has come up. You've done a real wonderful representation of those lovely dishes that are super close to my heart. All four of you should feel really proud of the work that you've done today."
Deliberation:
Grace Dent: "And Emily, well, they absolutely smashed the team challenge. I am happy with your pork sandwich."
Grace Dent: "Emily made us cordon bleu, huh? I thought she made a very good job of that."
Giorgio Locatelli: "Confident, organized. I think she deserves a place in the semi-final."
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