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Chopped Canada
Season 2 • Episode 6 • It's a Halva Day
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Chopped Canada Season 2, Episode 6: It's a Halva Day
It's game on as these four female chefs brave the baskets for a shot at $10,000. Chefs bring a "can" do attitude in the first round, and salmon cakes abound. The entrée round gets everyone's goat as they race to tenderize a tough piece of meat. It's a halva time for the remaining two chefs to transform a frozen breakfast treat into a winning dessert. Watch Chopped Canada Season 2, Episode 6 It's a Halva Day in HD free online. Enjoy high-quality streaming of Chopped Canada Season 2, Episode 6 and share your thoughts in the comments below!
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Episodes
26 episodesTaken Out By Take Out
It's time to open the takeout containers in this themed episode. Greek Salad and Beef Pho make for strange bedfellows in the appetizer round. The second round challenges the chefs to see who can transform a drive-thru staple into haute cuisine. The dessert round pits the remaining chefs against each other in an Asian adventure with a cherry twist.
60 min
Crème de la Crop
A pork delicacy and a jarred delight jockey for position in the appetizer basket. Round two finds the chefs struggling with two Australian favourites in the entrée basket - sweet pavlova and spring lamb. A standard roast beef dinner accompaniment makes an appearance in the dessert round, confusing flavours even further with mint and pineapple.
60 min
Fire In The Whole
Will one chef's dream of winning the $10,000 go up in flames? This sugar filled episode starts the chefs’ day off with an instant breakfast treat and maple butter in the appetizer round. It's anyone's game as pheasant is paired with a chocolate candy treat and vanilla beans in the entrée round. One chef make dollars from donuts in the dessert round.
60 min
Kat-A-What?
These chefs are puzzled by the presence of a Middle Eastern ingredient in the appetizer round. Kat-a-what? Is it a noodle or is it a pastry? The entrée round won’t be a snap as they must pair monkfish with cocktail onions and a sweet treat. In the dessert round, it's a trip to Catalina as the chefs must figure out how to incorporate this ketchup-based dressing and tofu skin in a round winning dessert.
60 min
Holler For Challah
Some chefs draw a boudin blanc in the appetizer round, while calmer (fish) heads prevail in round two. Dessert makes the remaining two chefs holler for challah as they use this chewy bread as the basis for a za'atar filled dessert.
60 min
It's a Halva Day
It's game on as these four female chefs brave the baskets for a shot at $10,000. Chefs bring a "can" do attitude in the first round, and salmon cakes abound. The entrée round gets everyone's goat as they race to tenderize a tough piece of meat. It's a halva time for the remaining two chefs to transform a frozen breakfast treat into a winning dessert.
60 min
In a Pig's Ear
Four chefs duke it out over pigs ears and poblano peppers. We find out which chefs will rocket ahead when beef hearts and turkey breast appear together in the entrée basket. It's a vegetable filled dessert round with a tree tomato and carrot juice all standing in the way of the final victory.
60 min
Fowl Play
Can an appetizer be made from smoke and sugar or will some spice make it nice? The chefs face leftover butter chicken in the entrée basket and an injury takes its toll. Will slow and steady in the dessert round win the race?
60 min
Viewers' Choice: Land, Sea, Air
Fans across the nation weighed in with their ideas for these challenging baskets. In the appetizer round prairie oysters and ketchup chips pop up as surprising choices from the land of plenty. Round two is a seaside surprise with Gefilte fish and Squid Ink muddying the waters. The dessert round really takes flight as the chefs wrestle with how to make things with wings into a sensational sweet.
60 min
How About Them Apples!
It's a culture clash for these chefs as Italian Soda, Thai noodles and Indian spice garam masala collide in round one. Frozen french fries and tuna steaks force the chefs to sharpen their knives in the entrée round. It's time to harvest the prize in the dessert round as apples get the royal treatment in this fall flavoured basket.
60 min
Dippity Do What?
The chefs get an unhelpful hand in the appetizer round when a pre-packaged staple rears its ugly head. There's not much love for turducken as the chefs battle it out in round two. Dessert throws yet another curveball with fiddleheads in the mix.
60 min
Steaking Their Claim
Frog legs and cookies get things hopping in the appetizer round, as these four chefs face off. Cherry cheesecake raises the steaks in round two as one chef finds a new and inventive use for a toaster! Ultimately, one chef is no match for the other as paneer and elderflower liqueur take centre stage in round three.
60 min
No Choking Around
Will an appetizer with a prickly vegetable cause our chefs to choke or will berries and bran muffins stump them in the entrée round? For dessert, ingredients from four corners of the earth have the chefs inventing new cuisine.
60 min
Every Round Has Its Thorns
Four chefs are challenged out of the gate as a host of unusual ingredients take the stage. Ready-made eggrolls and stilton cheese collide in the appetizer round, giving way to the odd pairing of blood sausage and lemongrass in the entrée. The last two chefs struggle with sweet and salty in the dessert round featuring spicy salted plums and vanilla frosting.
60 min
A Brisket, A Basket
There's no escaping the challenge in round one as four chefs battle to transform chicken wieners and dried fruit into a winning combination. Brisket proves a tough meat to handle in the entrée round as the chefs fight to move on. Dessert is a prickly pickle as both chefs strive to create a delightful dish from cactus and crescent rolls.
60 min
Can You Stomach This?
The chefs need to scuttle in the appetizer round. There’s no silver lining in the entrée round when tripe is found in the mystery basket. Will creativity turn sausages into a dessert worthy of winning.
60 min
Leftovers: Recycle, Reuse, Reheat!
Four chefs race against the clock to transform yesterday's meals into a winning dish. Stale bread, a gingerbread house and a bottle of bubbly add to the struggle as each competitor rolls up their sleeves in this exciting leftover episode.
60 min
Lost In Transformation
The chefs are challenged with “bucking” the trend when the appetizer ingredients are revealed. Entrée’s confirm that it’s hard to beat bacon. The chef’s discover that it’s not easy to use greens in a winning dessert.
60 min
One For The Family
Old world spices meet new world sensations in the appetizer and entrée round. Civilizations collide when harissa and chocolate are combined. What will get the chef’s goat when a milk of a different kind is found in the dessert basket?
60 min
In The Name Of The Game
Tilapia and egg noodles create a bang out of bland. Can saba hide the gamey taste of elk loin in the entrée round? No muss, no fuss when cornmeal is found in the dessert basket.
60 min
Crabby Pans
No guts no glory for the chefs in the appetizer round. Will they be able to pull a rabbit out of their hat as they prepare their entrée? It all comes down to the wire in the desert round but which chef will make the best use of their time?
60 min
Carnival: No Room For Seconds
It’s Merry-Go-Rounds as the Carnival comes to Chopped Canada! The chefs try to create a ‘ballyhoo” with an appetizer of waffle donuts and root beer floats. But will there be room for dessert after an entrée of chili fries and corn?
60 min
Rib 'N Roll
Jelly rolls and stout face off in the appetizer round. The entrée basket brings the garden to the plate. Can the chefs overcome the machine as the clock ticks down in the dessert round?
60 min
Everything But The Kitchen Sink
The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.
60 min
The World Is Your Lobster
The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn’t come easy when the chefs are faced with pot roast. It’s a blast from the past when ice cream parlour favourite roars into the dessert round.
60 min
Cookin' At The Savoy
Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.
60 min