EIS AUS DER PFANNE?! 😅 Kathrin ist verwirrt! | 2/2 | Mein Lokal, Dein Lokal

Rock'n'Roll and curtain call for the competition. Konstantin and Katrin. Ah, hello Konstantin. I'm very happy. How are you? Oh, I'm excited. And you? Quite honestly, a little bit too, to be honest. Karsten also seems to be excited. He's waiting for... Lars. I would be very happy if one of the old protagonists would be there. We had a great round back then, a great group. We're in touch today. That would be great. Oh no. I'm going crazy. My dear, hello. All right? All right with you? Oh, good. How are you? Great to see you again. I wouldn't have thought so. No, me neither. But now we're here. Yes, of course, it's the banger. You meet and think, oh, now he's doing it again. Damn, he did the first one, didn't he? Let's have a look. I think it should be over there somewhere. Sure. Then let's go. All right. By the way, Katrin has already done the first one. Just to increase the pressure on everyone a little bit. Hello. Hi, Soroush. Hi, Katrin. Hello, Soroush, hello. Hi, Soroush, hello. Nice to have you here. Restaurant Olivengarten, that's my place. Go in there, make yourself comfortable. I'll be right there. See you in a minute. They'll be surprised. I'm the first this week. And at the end of the week, I'll still be the first. They'll see. Interesting comparison. Before that, the contestants take a look at the Olive Garden from the inside. Nice, isn't it? Very good. You wouldn't have expected it from outside. Looks good. It's rustic. But chic. Rustic doesn't mean bad. Not at all. Here are our menu cards. Thank you very much. While the competition is checking the menu, Soroush surprises us with a special couche amadide. A warm welcome. What are you bringing us as an aperitif? This is Lillet. With tonic. A slice of cucumber, mint. Something refreshing. Nice. I didn't expect that. But I was very positively surprised. The aperitif arrives. And how did the competitors react to the order, Soroush? They chose really good things. I'm looking forward to it. We'll top it. And then we'll show you how the Persian cuisine works. How does such a Persian cuisine work? Katrin and Konstantin want to know exactly. Hi. I'm Katrin. Hi, I'm Sascha. Hi. Big kitchen, very pleasant. Very special for the cooks. They have a lot of space to unfold. What are you doing? I'm making lentil soup. I think Carsten ordered it. Yes, exactly. It comes just in time. I just started with it. First we have onions, which we stew. The soup is relatively simple, but very hearty. But it is made fresh. There is also homemade, opened. In Germany there is also a lot of lentil soup. Is it similar or totally different? There are parallels. Because we think it's bad. The lentil soup is made with few ingredients. But I'm not surprised about that. Because in Germany, or when eating in Germany, the lentil soup is not made with more ingredients. Right. It's mainly lentils and onions and oil and this and that. And a little bit of that too. Then we'll add a little turmeric. I think that's one of the few differences between German and Persian lentil soup. That's turmeric, I think, right? Yes, exactly. This is actually a main ingredient in Persian cuisine. Because it covers the aroma of a lot of bad aromas. It should also be very healthy. I had to open Wikipedia for a moment. Turmeric is supposed to be healthy, but I don't know the reason. Oh, turmeric! Yes, turmeric. It goes well with lentils. First of all, it gives a nice color. You have to imagine, this is the yellow root. And it actually gives the color to the curry. For all people who believe that curry grows on a tree, curry is a spice mixture. And turmeric gives the beautiful yellowish color. Do you curry it then? We cook the lentil soup until the lentils are cooked, but still so close that you can still see the lentils. Where? Ah, there! Lentils. And what kind of lentils are these? These are red lentils. We only use red lentils. Just because the color is just more appetizing than green. Red lentils are real protein bombs and are mainly grown in Turkey and India. How long do you cook it? It depends on the amount, but otherwise it should be ready in 2 to 3 hours. How 2 to 3 hours? Does Karsten get his soup then? I had already prepared a little something. That's not how it is. Yes, but how is it? Konstantin? I always find it very nice when you prepare something really fine from so few ingredients . You just need quality ingredients. And of course the art of cooking is part of it. But it's always really great. A little, but still beautiful. Let's try it. So we know what Karsten can look forward to. Thank you very much. Please. In her own restaurant, Katrin works more representatively. Here she goes to the interior. Great. Karsten is looking forward to it. I think so too. I'm hungry too. Here you go. Thank you. I'll tell you one thing. In a great kitchen, every idiot can cook something good. Aha. And what do you cook in the olive garden? For Katrin, Kaschke Bademjan. Or, in other words, aubergine dip. For Konstantin, there is the Shirazi salad. Lars tries the soup like this. And Karsten gets the lentil soup with a few ingredients. It's all set up now. Then I wish you a good appetite. Thank you. See you later. And Katrin? Does the dip taste like Teheran or Tegel? The garlic tastes very minimal to me, which I think is great. I could even tolerate the mint a little more. I thought the aubergines were cut. I imagined it quite differently, but that the aubergines are now in slices. Of course, it's not a highlight optically. It's just tone to tone. If you paint your room like this, congratulations, it can be the last room. Very oriental, as you might imagine, Persian cuisine. The taste is what I expected. Optically, it had something else in mind. But not bad. I'm in. I'm in Persia. Katrin evaluates everything, also thanks to her hair color. And you, Lars? Do you evaluate your soup? I have a barley soup here with saffron threads. Very interesting taste. I've never had it like this before. It tastes like grain, but not in a penetrating way. It's a very pleasant taste. Everything is pureed. Very light spiciness. It brings the oriental in for me. I identify myself with it. I'm here in Persia. It's a round thing for me. These are not saffron threads, but red beet sprouts. When I looked closer, I noticed that the threads were much longer and a little darker than saffron threads. But that was the association. I was in. Into the movie. We also work with modern sprouts. It's basically a good sign. Only whether the red beet goes with it, I doubt. It tastes very earthy. Karsten, did you already have time to put lentils in your soup? I said it was processed with turmeric. You definitely taste it. I expected green or dark lentils. And here are red lentils. They don't know dark lentils down there, logically. It's always very difficult. You may recognize a black lentil when it's cooked, but you can't tell whether it's yellow or red. You don't really recognize it when it's cooked as a soup. Tasty, good. There's nothing. I would have liked a little more turmeric. I'm often down there in this corner. In Cyprus. Yes. We have a house there. Cypriot friends. We eat a lot of Persian, Lebanese, Syrian food. That's why the cuisine came very close. Soroush is now getting close to the competition to get the first feedback. Can I tell you something right away? First of all, the dressing. Tasty, wonderful. Just as I expected. It's more about the taste because I don't have the opportunity to grab the vegetables individually. But everything is wonderful. Fresh vegetables, crispy, just as I wanted. Salad, just as I expected. Thank you for the cheese. Perfectly fit. Great, really. That's almost a wink. He just said something that doesn't make you wink. Carsten and Lars leave the winking ship in a hurry to the kitchen. Can we make ourselves nutty? We just wanted to go over and prepare the minced meat skewers. My dish? Show us. And already the travel group meat is in motion. Do you season it afterwards, the sautéed mass, or is it still a form of marinating? No, we season it afterwards, after it has been chased by a meat grinder. Then we massage the spices in. There's still salt, pepper in there, and otherwise it's held very badly. So with a lot of spices you don't really work there. Grilled minced meat on charcoal, the so-called Kabab Kubide, is one of the Persian national dishes and is usually served with rice. So that you can get the whole thing even finer, we have another attachment on it, the holes are also smaller. Actually, the contestants wanted to turn Sassan through the deficiency, but he is fussy and distracts her with this toy. You can already see very clearly that these fibers, these strands that come out are about half smaller than in the first round. They are also more mixed together. Yes, now you can process it properly. I can imagine. Delicious! The method is new to me now, but if it's supposed to be like that for the dish, then it is. So now we have the mass that we want to have, and now we put the onions in afterwards. Can you throw on the grill now or are we still not finished? So now we have the meat so far that we would just massage it nicely with the spices until it has the consistency that we want, to be able to put it on the skewer. That's white pepper now, you say? Exactly, white ground pepper. And now we mix that in and first massage the whole mass. White pepper is known to be a little milder. Does that discolor the contestants? Do you do that at home like this? Actually, yes. Whether the friends in Iran do it or we do it, it's almost the same procedure one-to-one. The way it binds so nicely without egg and without breadcrumbs, I find it amazing. Is that due to the fat content that the lamb breast carries with it? Not only the fat content, but also the way you do it. Also with the onions and that you chase it through the meat grinder twice. Salt also plays a small role in this. Now you can see how it is really kneaded. So this binding of fat and protein. Then the body temperature of a hand is added. She also works cleanly in gloves, by the way. But that's how these connections are made. So you can really smear it on these skewers. But Sassan has prepared even more for his kitchen tourists. Now we'll show you the second part. This is the marinated chicken we have. We'll skewer it right away and then you can see how we do it. Now tell me, now you have hot water here. You do that on your hand so that the meat mass doesn't stick. That's how I used to know it from my grandma. A lot of things here in the kitchen run like at grandma's. Traditionally, a lot. Only my grandma didn't have such a big skewer. Yes, exactly, Carsten. Neither did mine. We have such small roulade skewers. Or such a roulade needle or something. The boys have a real blade. Why do you now spread the minced meat with these grooves on it? Does that have anything to do with the cooking process? Yes, by the way you get a much better feeling for when the meat is through. If it's such a big, thick mass all the time, then you either don't get it through and burned on the outside or you get the right consistency throughout. And how are the delicious chicken pieces prepared? Saffron is very important. We have to put in a lot of saffron so that we get the right aroma and color. Yes, the saffron story is very precious. These are the flowers of the coconut plant. It's hand-picked. It's really like that. And you don't need much. It has its own beautiful aroma. And it is simply appreciated and loved in the kitchen. We also work a lot with saffron. Otherwise there are onions, olive oil, salt, a little pepper and lemon juice. The only thing I know about saffron is that it is one of the most expensive spices in the world. It has a slightly bitter medicinal note. That means you have to be careful with it. How long do you marinate the chicken pieces? They have to be marinated for at least a week. What kind of chicken parts do you use? Mainly chicken thighs, meat without bones and chicken breast. The Germans are used to chicken breast. And the girls, nice and fat-free. For us men, there is a little cow's meat on it. Saffron was already a luxury item in antiquity. Good chicken meat also has its price. Now it's time to calculate and rub. That's about 450 grams plus or minus. That's for one person. What does the whole thing cost again? 16.90. Sporty in a positive sense. Now my chicken skewer is in. What about the delicious lamb chop? We have to wait a few more minutes because the cooking time is different. You have to be able to estimate that you start with the chicken. We'll add a chop four minutes later. Then they're done at the same time. It all looks wonderful. I'm really looking forward to it. Thank you for presenting. See you later, guys. Enjoy your meal. Host Soroush leads the main course with Kenner Risa and hopes for a real point fairy tale. Enjoy your meal. Thank you. Lars gets the chicken skewers, Oli gets the chicken skewers, Karsten gets the skewers of the house, kebab, Bulgari, Konstantin has the traditional stew, which she ordered, and Katrin Koresh-Fezanjan a rice dish with chicken and more. Well, enjoy your meal. Enjoy your meal. After the appetizer has gone through almost without criticism, there is finally something to reward. I ordered the skewer of the house with the oriental spices. There is definitely parsley in it, coriander, and that in combination with the meat, that's delicious. You can say that. The cooking level is of course through, as it must be in an oriental kitchen. Everything is fried through. You have to say that, of course, it has to do with faith. It's not about meat juice or others say it's blood. Of course, that's blasphemy. I feel moved to the south with my dish, definitely. It's very, very tasty. What I liked is that I got these spices, cardamom, parsley, mint, on such an extra plate. An onion was there, it was great. What I didn't like was this packaged butter. Basically, what Carsten says, I think it's great. You have herbs, spices, onions, radishes, so to speak. What I still see is there is still a bit of something from Ireland. By the way, there is great German mackerel butter as a small addition. You could also unpack it. Carsten found Irish instead of Persian gold. What did you dig up, Lars? I have the mixed grill plate here. Unfortunately, I would like to take it completely unscrupulously. First of all, to the lamb. Incredibly tender consistency, although it is cooked through. The minced meat was not parried. I think that's why it's still so juicy. Parrying actually means when you free a meat from tendons, silver skins, etc. Here we had a nice lamb shoulder with fat. That should also be deliberately and must be let through like that. Basically, my Lars does that. In the same way, with the chicken skewer. Very well marinated, light saffron note. I am very impressed. I'm curious, because he warned me how spicy pepperoni is. Do you try it for us? I have no luck with that. You all wanted to see me suffer. I'll prepare the yogurt for you. You are the hot guy here. Thank you very much, Oliver. A glass of milk, please. You bite right in. Can I try it too? From your pepperoni. Katrin makes the men hot, uses them as a test rabbit and puts them in such a way. Very smart. Instead of tapping into the Scoville trap herself, she prefers to play a paramedic. Thank you. It's my fault, isn't it? Neutralize. A dream. It was hellishly hot. So what did I just get involved in? I sweated. Oh God. I always do that, Konstantin. Since Katrin is the only one who didn't burn her tongue, we are curious. Is the dish delicious? The chicken meat is very tender, falls apart. Really tasty. I'm in a Peruvian restaurant and I feel relieved. How does it taste? Of course we don't have the oriental environment here, which I like. I don't like to overdo it. But I think the food ... So far, I feel displaced. I'm floating on a carpet. Zurush, on the other hand, floats to the table with the crew. Dear colleagues, how are you? Does it taste good? I brought my team as reinforcement. As far as the main course is concerned, I have to tell you honestly, it did not meet my and our expectations, but by far surpassed. We thought it was sensational. The meat was so tender. The combination was cool. More Pershing is not possible, but that's exactly what I imagine. Chapeau. Thank you very much. I'm going home. My job is done here. It's done. 10, 10, 10, 10. Thank you. But you shouldn't praise the evening in front of the dessert table. We actually have a surprise for the colleagues today. They don't know that. What is it? Oh. Thank you very much. It's always a two-edged sword. There are people who like that. When they suddenly stand in the middle, the other tables look, what's going on? I wouldn't have needed it. I didn't know where to look because their breasts almost beat me a little. Even if you don't like it that much, you can just enjoy it. Relax, lean back. It's not more than a dance and a good gesture. After so much sharpness, Katrin prefers something sweet to her breast. We're making Persian date ice cream today. I would suggest we shoot. We'll get started right away. Should I help you or are you doing it alone? You are welcome to come to my left and help me with the things. No one in my kitchen wants me to help, but I'm happy to help you. Then don't make me regret it. Katrin doesn't want to regret it, but enjoy it. Is it typical for Persian cuisine, date? Yes, definitely. It is also said that it is a desert fruit. There are a lot of deserts in Iran. That's why the fruits in Iran are very widespread and very popular. And as a sign of appreciation, do they end up in the pan now? It takes a moment. I'll tell you what else we have here. What do we have here? This is saffron. It has been liquefied so that you can divide it better by the amount. How do you do that? I only know saffron as a seed. We have a small mill here for saffron. We get a little out of it and dilute it with water. Then you can portion it better. You can also put fresh saffron threads in the pan like this and put them in. While you have your experience. Maybe we need a little less. Rose water, pistachios, sesame and sugar. Before we put that in, cream comes in. Sassan should know what he's doing. He did his training at Mama. Now we pour the cream in. Does every cream have a fat content? Exactly. It should definitely be fat-containing. Nothing for the slim figure. I don't think it will stay slim for long. Katrin writes the recipe in her mind. Sugar is still missing, isn't it? How much do you put in? There are certain quantities that you use. We cook a lot by feeling. A clever cook once said, cooking starts where the recipe ends. Sweet, right? Very sweet. The best comes last, saffron. Looks delicious. Glossy, caramelized. But there will be ice on it. I can't imagine. It would be hard to imagine if it came out of the pan. But that's just the mass with which we mix our ice cream. Mix, of course. But with what? He doesn't make the ice cream himself. It was brought to you. Our basic is vanilla ice cream. That fits the taste. I think the ice cream you bought is completely fine. You just have to pay attention to the taste of the ice cream. You can do it. I'm for fresh ice cream maker. You could think about it. You have great devices. A machine is more or less missing. It doesn't bother there. Homemade or bought yourself. In the end, the taste counts for most. Katrin, what do you say? Delicious. And this is an original pearl dessert. This is an original pearl dessert. Also sweet. Just as people like it with ice cream. Yes, nice. It has to be. At the moment it still looks like a shake. You see, now everything has bound. Now we put it all in the freezer for about 4 hours. Then it had to catch up. The dessert mass is very sticky, sticky with the ice cream. Very sweet. Attention, it's getting sweet. The dessert. Lars and Karsten test how homemade the saffron ice cream is. Konstantin treats himself to the date ice cream. Homemade, of course. Katrin has decided for Schole Sart. Rice pudding with saffron flavor. And please, this is your last chance to find at least one hair in the ice cream. You can already taste that there are real dates in there. You also have this slightly sandy on the tongue. You can tell that there is a fresh product in there. Also a delicious date. I can taste that too. Madness. Does Konstantin also taste the industrial ice cream? My problem with it is that it's a little too sweet. It's just too strong. If you have eaten the whole glass, then you have a slight sugar shock. So if you suffer from diabetes, I don't think it's the best dessert. Then let's hope that Katrin doesn't have a rose water allergy. I can taste rose water. Very intense, which I think is okay. I don't know yet, it's a little more like milk than pudding. But it still tastes good. To try. Because I really wanted to try the rose water. Because I had never tried it before. The expectation was perhaps different. But that's how I like it. That's good too. A good arrangement. That's nice when you have a different expectation. It comes to your table differently than expected. But I like it very much. And you have the slide and the back wheel. I think that's fine. Lars and Karsten are still the inseparable friends. And for whom? I have my saffron ice cream here. We have our saffron ice cream. My first impression was relatively one-dimensional. I just thought it was sweet. But I would have imagined a spicy ice cream with saffron. I totally agree with you. That's why I put the spoon next to it. It's definitely too sweet for me. Basically, the desserts are sweeter. In this oriental dish, they are so sweet. You don't have to go to Persia. You just have to look at Turkey. I really stuck my mouth to it. There was no saffron flavor to be found in it. So Ruj wanted to stick his mouth to the competitors. Unfortunately, the glucose plan failed, because they are still talking. I definitely had my final with the belly dancer. Less with the dessert. For me, it wasn't just extremely sweet. It was more or less a slightly darker vanilla ice cream with the pistachios in it. Saffron is the red gold, at least. It's the most expensive spice in the world. You can't put a lot in there. You don't do that. But now I don't hope that the whole evening is worth the points so far. Dark ice clouds rise over the olive garden. Will Ruj accept the criticism? One thing is clear. We keep our line authentic. The kitchen stays authentic. One-to-one, just like in Iran. The dessert is of course also part of it. One doesn't like the other, I'll just say. Many guests express criticism and want something different. You always have to act on it. We don't do this gastronomy, these restaurants, just for us. We want to satisfy guests. If the guests are not satisfied, then we are not satisfied either. In the end, it is calculated what the trip to the Orient costs. Is the olive garden affordable or is the dancer included in the bill? 259 euros and 30 cents. Roughly speaking, 100 euros for the dishes, for four people, three courses. It's nothing, it's a joke. We got huge portions. We paid 25 euros per person. It's nothing at all. It's a great price-performance ratio for food. You could probably still put 1-2 euros on it. I wouldn't have a problem with that. Me neither. The evening today was already a little trip to Persia, wasn't it? I felt good. I'm in. You can tell by the shop. Family business with his brothers, with his mom. That was honest, that was authentic. That's how restaurants are fun. The price is not shocking at all. You get along great with it. It's rather cheap. So everything is fine. Really? Or is there a deduction for the way too sweet sweets? Of the 40 points we could get, I think we're doing well. I don't know if we'll get the 40, but I'm still optimistic. I give the Soroush for this evening well-deserved 9 points. I give the Soroush today 8 points. I give the Soroush for this evening 8 points. I give the Soroush and the restaurant Olivengarten today 7 points. Put together 32 counters for the Olivengarten, which logically leads to the field. Maik's points follow at the end of the week. Tomorrow it's time for Shalom Masseltopf. You've planned a lot. The sweet oracle has guessed it. It just doesn't taste like anything.