Browse content similar to Episode 3. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
'I'm Mary Berry and in this series I'll be sharing some of my best, | 0:00:03 | 0:00:07 | |
'foolproof secrets with you.' | 0:00:07 | 0:00:10 | |
I think it's really important to have a selection of trusted | 0:00:10 | 0:00:14 | |
recipes that you know will never let you down. | 0:00:14 | 0:00:17 | |
'No matter what the occasion, I'll show you how to make it simple. | 0:00:17 | 0:00:21 | |
'From my delicious ideas that will thrill the family...' | 0:00:22 | 0:00:27 | |
That's the best thing I've had all day. | 0:00:27 | 0:00:30 | |
'..to scrumptious goodies for all those special days...' | 0:00:30 | 0:00:34 | |
-I never drink at lunchtime, but this is an exception. -Mm. | 0:00:34 | 0:00:38 | |
'..quick and easy meals when time is scarce... | 0:00:38 | 0:00:42 | |
'..and dishes for days when you just want to show off. | 0:00:43 | 0:00:47 | |
'Tonight, it's foolproof recipes for the glorious summertime.' | 0:00:47 | 0:00:52 | |
'Ever since I was a child, I've looked forward to the summertime.' | 0:01:02 | 0:01:07 | |
I've always loved the great outdoors. | 0:01:07 | 0:01:10 | |
Whether it's a trip to the seaside or a picnic by the river bank, | 0:01:10 | 0:01:14 | |
when the sun comes out I like to make the most of it. | 0:01:14 | 0:01:18 | |
'My mother used to make wonderful picnics | 0:01:19 | 0:01:22 | |
'and I've inherited her passion for outdoor cooking.' | 0:01:22 | 0:01:27 | |
So, tonight, I'll be sharing dishes with you perfect for lazy | 0:01:27 | 0:01:32 | |
summer days and for outdoor entertaining. | 0:01:32 | 0:01:36 | |
My scrumptious spicy chicken wings and home-made lamb burgers, | 0:01:36 | 0:01:42 | |
that are a real barbecue sizzler. | 0:01:42 | 0:01:44 | |
A Vietnamese-inspired salad, beautifully refreshing on a hot day. | 0:01:44 | 0:01:50 | |
And a delicious jelly, made with my favourite summer flavours. | 0:01:50 | 0:01:55 | |
But first, a luxurious whole sea bass that couldn't be simpler. | 0:01:55 | 0:02:00 | |
I love to serve fish in summer. | 0:02:05 | 0:02:08 | |
It's so beautifully light and it's quick to cook, too. | 0:02:08 | 0:02:11 | |
I have got 50g of butter here and it really does want to be quite soft. | 0:02:14 | 0:02:19 | |
And this is soft. | 0:02:19 | 0:02:22 | |
It makes it much easier to cream it down. | 0:02:22 | 0:02:25 | |
'Use half the zest from a lime for the butter...' | 0:02:26 | 0:02:29 | |
I'm getting every little scrap of zest off there. | 0:02:29 | 0:02:33 | |
'..and keep the other half aside to make a sauce. | 0:02:33 | 0:02:37 | |
'Next add the juice from half of the lime...' | 0:02:40 | 0:02:44 | |
Into the butter. | 0:02:44 | 0:02:46 | |
'..and add some pepper and salt.' | 0:02:46 | 0:02:49 | |
Just mash it down. Already it looks quite green, because of the zest. | 0:02:50 | 0:02:56 | |
But the dill is what makes it. | 0:02:56 | 0:02:58 | |
And I'm not going to throw away the stalks. | 0:03:00 | 0:03:03 | |
The stalks I'll put inside the body cavity of the fish | 0:03:03 | 0:03:07 | |
and it will add flavour. | 0:03:07 | 0:03:10 | |
That looks pretty good to me. | 0:03:12 | 0:03:14 | |
So I'm going to put half that aside to go into the sauce. | 0:03:14 | 0:03:20 | |
And this will go into the butter. | 0:03:20 | 0:03:23 | |
So far, so good. Very easy. | 0:03:23 | 0:03:25 | |
So, just mash that down. | 0:03:27 | 0:03:30 | |
'Finally, I need a few piquant peppers.' | 0:03:31 | 0:03:36 | |
So, there's two in the sauce and two in with the butter. | 0:03:39 | 0:03:43 | |
'Now, my foolproof hint. Make three slashes on either side of the fish.' | 0:03:44 | 0:03:50 | |
The reason why I'm putting these slashes here is | 0:03:50 | 0:03:54 | |
because I want to get wonderful flavour into the fish. | 0:03:54 | 0:03:57 | |
I'm going to put the butter in there and that will all | 0:03:57 | 0:04:01 | |
seep into the flesh and make it very moist and very delicious. | 0:04:01 | 0:04:07 | |
Looks a bit messy, but I'm opening it up | 0:04:12 | 0:04:17 | |
and pushing it down with my thumb. | 0:04:17 | 0:04:19 | |
'I've already buttered the foil to make sure the fish doesn't stick. | 0:04:23 | 0:04:27 | |
'And, lastly, to infuse it with even more flavour...' | 0:04:29 | 0:04:33 | |
In go the stalks. | 0:04:33 | 0:04:35 | |
And we've got these two lime shells, just squeeze them in there. | 0:04:35 | 0:04:40 | |
A bit more juice will come out and add to the flavour. | 0:04:40 | 0:04:44 | |
So, there's the fish. | 0:04:45 | 0:04:46 | |
The normal thing you'd think of doing was get hold of the foil | 0:04:46 | 0:04:50 | |
and roll it up and have a great thick bit of foil on top. | 0:04:50 | 0:04:54 | |
That's not a good idea, because it stops the top of the fish cooking. | 0:04:54 | 0:04:58 | |
This is a really good, foolproof tip. | 0:04:58 | 0:05:01 | |
Fold the foil over so it meets the other side, like that. | 0:05:01 | 0:05:05 | |
Just turn it over. | 0:05:07 | 0:05:09 | |
So, keep just turning it all the way round. | 0:05:09 | 0:05:13 | |
So, I've got a good seal there, bit like a Cornish pasty, holding it | 0:05:13 | 0:05:17 | |
up all the way round so the juices will not come out as you cook. | 0:05:17 | 0:05:22 | |
'And then, into the oven, at 180 fan, for about 20 minutes, | 0:05:24 | 0:05:28 | |
'while I get on with the sauce. | 0:05:28 | 0:05:31 | |
'Start with the remaining lime zest, dill, peppers and lime juice. | 0:05:33 | 0:05:39 | |
'Add a teaspoon of Dijon mustard... | 0:05:40 | 0:05:43 | |
'..and a dash of sugar.' | 0:05:44 | 0:05:46 | |
And 200ml of full-fat creme fraiche. | 0:05:46 | 0:05:50 | |
Then I'm going to put some pepper and salt in there. | 0:05:54 | 0:05:57 | |
What could be easier? | 0:05:59 | 0:06:03 | |
And that is our sauce. | 0:06:04 | 0:06:06 | |
'The fish has had 20 minutes, | 0:06:08 | 0:06:11 | |
'time for all those lovely flavours to sink in.' | 0:06:11 | 0:06:14 | |
And when I open it, there will be a flowing, | 0:06:15 | 0:06:19 | |
wonderful, buttery juice. | 0:06:19 | 0:06:22 | |
There it is. | 0:06:22 | 0:06:25 | |
I think it looks magnificent and so simple to do. | 0:06:25 | 0:06:30 | |
One, two, three. | 0:06:30 | 0:06:33 | |
Like that. | 0:06:33 | 0:06:35 | |
These are the buttery juices, | 0:06:36 | 0:06:39 | |
just pour it back into those cracks that it came out of. | 0:06:39 | 0:06:42 | |
Then the sauce. | 0:06:45 | 0:06:47 | |
I've got a little bit of dill, I think | 0:06:50 | 0:06:53 | |
the dish would look nice with some of that on. | 0:06:53 | 0:06:56 | |
Lovely. | 0:06:56 | 0:06:59 | |
So there you have it, | 0:06:59 | 0:07:01 | |
sea bass with dill and lime sauce. | 0:07:01 | 0:07:04 | |
All very tempting and very decadent. | 0:07:04 | 0:07:08 | |
I can't wait to get my knife and fork in there. | 0:07:08 | 0:07:11 | |
'Nothing beats fresh fish and shellfish in summer. | 0:07:14 | 0:07:18 | |
'And what could be more delicious than crayfish | 0:07:18 | 0:07:21 | |
'straight from the river? | 0:07:21 | 0:07:23 | |
'Even on a blustery summer's day like this one. | 0:07:23 | 0:07:27 | |
'Crayfish are in abundance in our waterways | 0:07:27 | 0:07:29 | |
'but you have to make sure you catch the right ones. | 0:07:29 | 0:07:33 | |
'So, I'm meeting experts Jules and Nick, | 0:07:33 | 0:07:36 | |
'who know where to fish in these Oxfordshire waters.' | 0:07:36 | 0:07:40 | |
-Hello. -Hello. -Hello, lovely to meet you, I'm Jules. | 0:07:40 | 0:07:43 | |
-Jules, is that right? -Yes, lovely to meet you. -Hello, Mary, I'm Nick. | 0:07:43 | 0:07:45 | |
-Pleased to meet you. -Hello, right. | 0:07:45 | 0:07:47 | |
I hear that this is a really good place to do crayfishing. | 0:07:47 | 0:07:50 | |
This is a fantastic place to catch crayfish. | 0:07:50 | 0:07:53 | |
I mean, I'll put out maybe only four or five nets | 0:07:53 | 0:07:56 | |
and overnight we can pull in five or up to seven | 0:07:56 | 0:08:00 | |
kilograms of crayfish, in one 24-hour session. | 0:08:00 | 0:08:04 | |
-Seven... That's seven bags? -Yeah. -It's a lot, yeah. Seven! | 0:08:04 | 0:08:07 | |
Yeah, they work like lobster pots, | 0:08:07 | 0:08:09 | |
the crayfish are attracted by the baits, they walk up the net, through | 0:08:09 | 0:08:12 | |
the hole, fall in and, because of the shape of the net, | 0:08:12 | 0:08:16 | |
they can't get back out again. | 0:08:16 | 0:08:18 | |
You need a licence to do this, | 0:08:20 | 0:08:22 | |
though only fishing for American signal crayfish is allowed. | 0:08:22 | 0:08:27 | |
This is because they're considered pests, almost wiping | 0:08:27 | 0:08:31 | |
out our native white-clawed crayfish since being introduced in the 1970s. | 0:08:31 | 0:08:36 | |
'So the more we can catch, the better. | 0:08:37 | 0:08:41 | |
'Before Nick hauls up last night's traps, | 0:08:45 | 0:08:48 | |
'I want to try a trick of my own.' | 0:08:48 | 0:08:51 | |
I've just got a stick, string and some stones to | 0:08:54 | 0:08:58 | |
weight down my bait and I'm going to see how I'm going to get on. | 0:08:58 | 0:09:01 | |
You never know, it might be my lucky day. | 0:09:01 | 0:09:05 | |
-Nick, I'm on my way. -Hello. | 0:09:07 | 0:09:10 | |
I'm being very careful. | 0:09:10 | 0:09:12 | |
HE LAUGHS | 0:09:12 | 0:09:13 | |
-What do you think? -It's fantastic. | 0:09:13 | 0:09:15 | |
I'm dying to see if this actually works. | 0:09:15 | 0:09:18 | |
So, crayfish, come along. | 0:09:18 | 0:09:20 | |
HE LAUGHS | 0:09:20 | 0:09:22 | |
That's perfect. | 0:09:24 | 0:09:26 | |
-How long do we have to wait? -As long as it takes. | 0:09:26 | 0:09:29 | |
-No, not yet. -Don't know if I can see it yet. | 0:09:32 | 0:09:34 | |
There you are, look. | 0:09:34 | 0:09:37 | |
I'll cast again. | 0:09:37 | 0:09:39 | |
But do they know that there's the most tastiest | 0:09:42 | 0:09:45 | |
bit of bacon for them to come? | 0:09:45 | 0:09:47 | |
But, of course, maybe we shouldn't be talking. | 0:09:49 | 0:09:52 | |
-True, yes. -True fishermen, who are on the side of a bank... | 0:09:52 | 0:09:55 | |
Or stamping like that. | 0:09:55 | 0:09:57 | |
..they tell you, you're not to shout or make any noise, | 0:09:57 | 0:09:59 | |
so perhaps they're being put off by us chattering away. | 0:09:59 | 0:10:03 | |
There! | 0:10:09 | 0:10:11 | |
HE LAUGHS | 0:10:11 | 0:10:13 | |
I don't believe it! I do not... | 0:10:13 | 0:10:15 | |
SHE SCREAMS | 0:10:15 | 0:10:17 | |
-Look, it's gone. Catch it. -Oh! | 0:10:17 | 0:10:20 | |
-Now, what we have to do... -You're amazed! | 0:10:20 | 0:10:22 | |
I am absolutely flabbergasted. | 0:10:22 | 0:10:27 | |
Do you think that really... | 0:10:27 | 0:10:29 | |
Well, that's him being the signal crayfish thing, with the aggressive | 0:10:29 | 0:10:33 | |
claws and now, we're not allowed to put that back in the river. | 0:10:33 | 0:10:36 | |
Well, you're not putting it, I'm telling you, you're not putting it. | 0:10:36 | 0:10:39 | |
But this is... I'm sure nobody will ever believe it, | 0:10:39 | 0:10:42 | |
but this is absolutely genuine. | 0:10:42 | 0:10:44 | |
With my little bit of bacon we have caught that one. | 0:10:44 | 0:10:47 | |
-That's fantastic. -Shall we try for another one? | 0:10:47 | 0:10:50 | |
-I'm going to put this in the net. -I've still got the bacon, too. | 0:10:50 | 0:10:53 | |
You've still got the bacon? That is unbelievable. | 0:10:53 | 0:10:56 | |
Oh, in you go. | 0:10:56 | 0:10:58 | |
HE LAUGHS | 0:11:04 | 0:11:06 | |
What a prize! | 0:11:08 | 0:11:10 | |
Fantastic. I can't believe that's two. | 0:11:10 | 0:11:12 | |
-Two. -In less than ten minutes. -You don't need any of your fancy kit. | 0:11:12 | 0:11:15 | |
I'm going to give up on nets. | 0:11:15 | 0:11:18 | |
So the pressure's on me now. | 0:11:18 | 0:11:20 | |
That is amazing! | 0:11:25 | 0:11:28 | |
My meagre two look... | 0:11:28 | 0:11:30 | |
Well, so, now you can see how many there are in the waterways | 0:11:30 | 0:11:34 | |
and that's one net, one small spot. | 0:11:34 | 0:11:37 | |
I reckon there's about 35 in there. | 0:11:37 | 0:11:40 | |
-That's not bad, is it? -That's a pretty good night's work. -Yeah. | 0:11:40 | 0:11:45 | |
'They're cooked in boiling water for a few minutes. | 0:11:48 | 0:11:51 | |
'Then peeled just as you would a prawn.' | 0:11:51 | 0:11:54 | |
-So you end up with a lovely crayfish tail. -Absolutely. | 0:11:54 | 0:11:59 | |
'Jules' favourite way to serve crayfish is on a bed | 0:11:59 | 0:12:02 | |
'of watercress, with apple and yoghurt sumach and lemon dressing.' | 0:12:02 | 0:12:08 | |
-Can you smell it? -Mm, nothing's fresher than that. -It's beautiful. | 0:12:11 | 0:12:15 | |
-That smells fantastic. -There we go. | 0:12:15 | 0:12:17 | |
You have to try and find the ones that you caught. | 0:12:18 | 0:12:21 | |
HE LAUGHS | 0:12:21 | 0:12:22 | |
-That was definitely mine. -That was definitely one you caught? | 0:12:22 | 0:12:25 | |
THEY LAUGH | 0:12:25 | 0:12:27 | |
Of course, you don't have to catch them yourself, you can | 0:12:28 | 0:12:31 | |
buy shelled crayfish in shops. | 0:12:31 | 0:12:33 | |
And my next summer recipe really makes the most of them. | 0:12:33 | 0:12:37 | |
Sometimes we get a bit tired of just the green salad, | 0:12:39 | 0:12:42 | |
the tomato salad, the rice salad. | 0:12:42 | 0:12:44 | |
This one is quite different. | 0:12:44 | 0:12:47 | |
'It's a rice noodle salad, | 0:12:47 | 0:12:49 | |
'inspired by aromatic flavours in Vietnamese cooking. | 0:12:49 | 0:12:53 | |
'Start by preparing the noodles as it tells you on the packet. | 0:12:55 | 0:12:59 | |
'There's nothing more foolproof than that. | 0:12:59 | 0:13:03 | |
'Next, grate three centimetres of fresh ginger.' | 0:13:03 | 0:13:07 | |
I love fresh ginger. I mean, I've grown up with dried ginger. | 0:13:07 | 0:13:12 | |
You know, just to use in ginger biscuits and things like that. | 0:13:12 | 0:13:15 | |
And, so, very exciting when fresh ginger came along. | 0:13:15 | 0:13:19 | |
That's it, that's just about the right amount. | 0:13:22 | 0:13:26 | |
'Deseed and chop half a cucumber... | 0:13:27 | 0:13:30 | |
'..add a finely chopped chilli, | 0:13:33 | 0:13:35 | |
'a finely sliced carrot and red pepper | 0:13:35 | 0:13:39 | |
'and then a clove of crushed garlic. | 0:13:39 | 0:13:42 | |
'Into that go six sliced spring onions.' | 0:13:43 | 0:13:47 | |
And you don't need to blanch them, do anything with them, | 0:13:47 | 0:13:50 | |
but just drop them in. | 0:13:50 | 0:13:52 | |
'And a couple of handfuls of fresh herbs.' | 0:13:52 | 0:13:54 | |
I've got mint here. | 0:13:54 | 0:13:56 | |
You just need to chop it just before you need it in a salad, | 0:13:56 | 0:14:00 | |
because, if you chop it all ahead, it goes black. | 0:14:00 | 0:14:03 | |
That's just perfect. | 0:14:06 | 0:14:09 | |
In there. Then we come to some nice young coriander here. | 0:14:09 | 0:14:13 | |
There's a lot of chopping for this recipe, but it's well worth it. | 0:14:15 | 0:14:20 | |
'Finally, in go 150g of bean sprouts | 0:14:24 | 0:14:28 | |
'and then you're ready to add the noodles.' | 0:14:28 | 0:14:31 | |
And now to the dressing. | 0:14:33 | 0:14:36 | |
I need three tablespoonfuls of lime juice. | 0:14:36 | 0:14:40 | |
One...two... | 0:14:41 | 0:14:45 | |
What do they say about good guessers? | 0:14:49 | 0:14:52 | |
Anyway, that was exactly three tablespoons. | 0:14:52 | 0:14:55 | |
Well done, little lime. | 0:14:55 | 0:14:56 | |
'Add three tablespoonfuls of sugar, | 0:14:58 | 0:15:01 | |
'three of fish sauce, one of sesame oil and whisk it all together.' | 0:15:01 | 0:15:07 | |
And then we just toss all this in the sauce. | 0:15:10 | 0:15:16 | |
Every scrap going in. | 0:15:20 | 0:15:23 | |
And then start to turn it, so you get all those flavours. | 0:15:23 | 0:15:27 | |
Make sure that you get right to the bottom, | 0:15:27 | 0:15:30 | |
so everything gets into that wonderful sauce. | 0:15:30 | 0:15:35 | |
Doesn't that look healthy, too? And it is healthy. | 0:15:35 | 0:15:39 | |
So that's really well mixed in. | 0:15:39 | 0:15:41 | |
I can't wait to taste it and get it in the dish, so here goes. | 0:15:41 | 0:15:45 | |
We had such fun crayfishing, but these, I've bought. | 0:15:51 | 0:15:56 | |
And I think that looks great. | 0:15:58 | 0:16:02 | |
This salad is absolutely foolproof, as long as you measure carefully | 0:16:02 | 0:16:07 | |
the dressing ingredients, because that's what gives it its flavour. | 0:16:07 | 0:16:11 | |
'This dish is great on its own, | 0:16:13 | 0:16:16 | |
'but it's also perfect for a summer barbecue.' | 0:16:16 | 0:16:19 | |
I'm a great fan of outside cooking. | 0:16:21 | 0:16:24 | |
And I have learnt how to avoid those burnt offerings. | 0:16:24 | 0:16:28 | |
These are two foolproof dishes guaranteed to go down a storm. | 0:16:29 | 0:16:33 | |
Minted lamb burgers | 0:16:33 | 0:16:36 | |
and smoky Texan chicken wings. | 0:16:36 | 0:16:39 | |
The secret of a good barbecue is to prepare everything ahead. | 0:16:39 | 0:16:44 | |
Texan chicken wings, such fun and really, really tasty. | 0:16:44 | 0:16:49 | |
And chicken wings are very inexpensive. | 0:16:49 | 0:16:52 | |
'Start by removing the wing tip.' | 0:16:52 | 0:16:54 | |
On a barbecue that very often burns, that very thin end. | 0:16:54 | 0:16:58 | |
And so you just cut between the joint, here. | 0:16:58 | 0:17:01 | |
Then you're left with a sort of V-shaped joint. | 0:17:03 | 0:17:06 | |
So, I've got them all there. | 0:17:06 | 0:17:08 | |
'What these need is a lovely, smoky marinade.' | 0:17:08 | 0:17:12 | |
I've used paprika over the years | 0:17:12 | 0:17:15 | |
but this is the first time I've used sweet smoked paprika. | 0:17:15 | 0:17:19 | |
And it has a lovely, smoky flavour and it's just perfect for barbecues. | 0:17:19 | 0:17:24 | |
So, I'm going to add two teaspoonfuls. | 0:17:24 | 0:17:28 | |
Not only does that give a flavour, it gives a wonderful colour as well. | 0:17:28 | 0:17:33 | |
'In with the paprika goes one finely chopped chilli, | 0:17:35 | 0:17:39 | |
'a clove of crushed garlic, | 0:17:39 | 0:17:41 | |
'tomato ketchup...' | 0:17:41 | 0:17:43 | |
A good squirt. | 0:17:43 | 0:17:46 | |
'..two tablespoons of Worcester sauce, | 0:17:47 | 0:17:51 | |
'one of brown sugar | 0:17:51 | 0:17:54 | |
'and some olive oil.' | 0:17:54 | 0:17:56 | |
About a couple of tablespoons. | 0:17:56 | 0:17:58 | |
Give or take. | 0:17:59 | 0:18:02 | |
'Season and give it a good stir.' | 0:18:02 | 0:18:04 | |
It's a wonderful colour, that. | 0:18:06 | 0:18:09 | |
'My foolproof tip is to coat the chicken using a polythene bag.' | 0:18:10 | 0:18:16 | |
Do you know, the whole smell of that makes me think of barbecues, | 0:18:18 | 0:18:21 | |
because it's sort of smoky and spicy. Great. | 0:18:21 | 0:18:24 | |
'So, they go into the fridge for a couple of hours or overnight, | 0:18:26 | 0:18:29 | |
'to soak up all that flavour. | 0:18:29 | 0:18:32 | |
'And, in the meantime, I can get on with preparing the lamb burgers.' | 0:18:33 | 0:18:38 | |
These lamb burgers are something quite | 0:18:39 | 0:18:41 | |
different from the traditional beef burgers. | 0:18:41 | 0:18:44 | |
I think they're absolutely scrumptious | 0:18:44 | 0:18:46 | |
and I know exactly what goes in them and they'll be full of flavour. | 0:18:46 | 0:18:50 | |
'Home-made burgers are very simple to make. | 0:18:51 | 0:18:55 | |
'Start with a herb, breadcrumb mix to flavour the meat.' | 0:18:55 | 0:18:59 | |
That didn't take too long, did it? | 0:19:08 | 0:19:11 | |
It may not be your choice to put coriander in, you can | 0:19:11 | 0:19:13 | |
leave it out because the main ingredient is mint. | 0:19:13 | 0:19:17 | |
But I think mint and coriander go well. | 0:19:17 | 0:19:19 | |
And pop that in there. | 0:19:19 | 0:19:22 | |
Then, a generous two tablespoonfuls of mint sauce. | 0:19:22 | 0:19:25 | |
Yes, the sort you buy in a jar. | 0:19:25 | 0:19:28 | |
'Next, add one roughly chopped red onion | 0:19:28 | 0:19:31 | |
'and a clove of crushed garlic. | 0:19:31 | 0:19:33 | |
'Give it a quick whizz, | 0:19:33 | 0:19:35 | |
'but my tip is to make sure the mixture doesn't get too wet.' | 0:19:35 | 0:19:39 | |
I've got 500g of minced lamb. | 0:19:42 | 0:19:45 | |
Now, that would be minced shoulder of lamb and, as you can see, | 0:19:45 | 0:19:49 | |
it's fairly lean. | 0:19:49 | 0:19:51 | |
So all this wonderful flavouring things are going straight in there. | 0:19:51 | 0:19:56 | |
'Add a little seasoning and then work the mixture together.' | 0:20:00 | 0:20:05 | |
Nice, clean hand going in. | 0:20:05 | 0:20:07 | |
Actually, I am going to shape them with my hands anyway, so... | 0:20:07 | 0:20:10 | |
A bit like kneading bread. | 0:20:14 | 0:20:16 | |
The one thing you can't do is over-knead this. | 0:20:16 | 0:20:19 | |
'Once it's mixed well, you simple divide it | 0:20:21 | 0:20:24 | |
'and shape it into burgers.' | 0:20:24 | 0:20:26 | |
And you want to just make them into flat cakes. | 0:20:30 | 0:20:33 | |
With wet hands it's quite easy. | 0:20:33 | 0:20:36 | |
I think that's a nice shape. | 0:20:36 | 0:20:38 | |
We'll make them into eight. | 0:20:39 | 0:20:42 | |
'A barbecue isn't complete without something on the side, | 0:20:48 | 0:20:51 | |
'so I've made a simple tomato relish.' | 0:20:51 | 0:20:55 | |
As well as the tomato relish, I'm going to make a mint mayonnaise. | 0:20:57 | 0:21:02 | |
What could go better with lamb than mint? | 0:21:02 | 0:21:04 | |
'This is a cheat's mayonnaise. No need to make your own. | 0:21:04 | 0:21:09 | |
'Use a big dollop from a jar, add a little ready-made mint sauce | 0:21:09 | 0:21:13 | |
'and a good handful of fresh mint.' | 0:21:13 | 0:21:17 | |
These lovely, tender leaves, and, again, | 0:21:17 | 0:21:20 | |
the smell is absolutely lovely. | 0:21:20 | 0:21:23 | |
That's good enough for me. | 0:21:23 | 0:21:25 | |
Then you just drop that in. | 0:21:25 | 0:21:27 | |
'You can do all this the day before and keep it in the fridge, | 0:21:32 | 0:21:35 | |
'ready for when you need it.' | 0:21:35 | 0:21:38 | |
How about this for a simple idea for a barbecue? | 0:21:44 | 0:21:47 | |
You need an old wheelbarrow, like this one, | 0:21:47 | 0:21:50 | |
a metal one it must be, a rack, perhaps from the oven, | 0:21:50 | 0:21:54 | |
or a grid, and four bricks, four old bricks. | 0:21:54 | 0:21:59 | |
Don't need any fancy equipment. | 0:21:59 | 0:22:02 | |
'My first barbecue memory was in 1973, when the children were little. | 0:22:07 | 0:22:12 | |
'All I managed then was sausages and beef burgers, | 0:22:12 | 0:22:15 | |
'but I loved the fun of it. | 0:22:15 | 0:22:18 | |
'And though I'm all for the chaps doing the barbecuing, secretly, | 0:22:18 | 0:22:22 | |
'I do like to have a go myself.' | 0:22:22 | 0:22:24 | |
Now that really was simple. | 0:22:26 | 0:22:30 | |
The secret of good barbecuing is to do it slowly. | 0:22:30 | 0:22:34 | |
First of all, make sure that the charcoal goes down to be white | 0:22:34 | 0:22:38 | |
and there will be an intense heat and that's when you barbecue. | 0:22:38 | 0:22:44 | |
So, I'm going to leave that to its own devices for about half | 0:22:44 | 0:22:48 | |
an hour, wash my hands and get on with the food. | 0:22:48 | 0:22:51 | |
There are my lamb burgers and the Texan chicken wings. | 0:23:00 | 0:23:05 | |
I like to have a few veg on the barbecue too | 0:23:05 | 0:23:08 | |
and we've got some overgrown courgettes. | 0:23:08 | 0:23:11 | |
So, all I do is just split them in half. | 0:23:11 | 0:23:14 | |
And they do jolly well on the barbecue. | 0:23:15 | 0:23:18 | |
They want to be done very slowly. | 0:23:18 | 0:23:20 | |
Bit of pepper on top. | 0:23:22 | 0:23:25 | |
That's it. | 0:23:25 | 0:23:26 | |
So, how's the barbecue doing? | 0:23:26 | 0:23:28 | |
The charcoal has gone down to embers. | 0:23:28 | 0:23:30 | |
So, let's get going. | 0:23:30 | 0:23:32 | |
Now, onto the chicken. | 0:23:35 | 0:23:37 | |
Beautifully colourful. | 0:23:37 | 0:23:39 | |
I'm going to pop that on the top there. | 0:23:39 | 0:23:42 | |
They look nice and meaty, which is good. | 0:23:42 | 0:23:45 | |
That's a good start. | 0:23:47 | 0:23:50 | |
I've really well oiled those on both sides. | 0:23:50 | 0:23:53 | |
Let's turn these burgers over. | 0:24:02 | 0:24:04 | |
Just the perfect colour. | 0:24:06 | 0:24:08 | |
And that's how barbecuing should be. | 0:24:08 | 0:24:10 | |
It should not be charred, it should be just that lovely colour. | 0:24:10 | 0:24:13 | |
How's the chicken doing? | 0:24:13 | 0:24:16 | |
Oh, that looks just about right. | 0:24:16 | 0:24:18 | |
So, there we are, an alfresco feast prepared ahead of time, | 0:24:22 | 0:24:27 | |
which means I can relax and enjoy the company. | 0:24:27 | 0:24:30 | |
How about that! | 0:24:31 | 0:24:33 | |
-Beautiful! -Right, do take a pew. | 0:24:33 | 0:24:35 | |
-Oh, yes. -Thank you. | 0:24:35 | 0:24:37 | |
'My final recipe uses one of Paul, my husband's, | 0:24:51 | 0:24:55 | |
'favourite summer treats - | 0:24:55 | 0:24:58 | |
'home-made elderflower cordial...' | 0:24:58 | 0:25:00 | |
Here we are, nice, cold drink. | 0:25:00 | 0:25:03 | |
'..in a refreshing lemon and elderflower jelly.' | 0:25:03 | 0:25:06 | |
This idea captures the essence of a British summer. | 0:25:11 | 0:25:14 | |
To make a cordial or syrup is not difficult. | 0:25:19 | 0:25:22 | |
I'm starting off by making just a little bit of lemon syrup to | 0:25:22 | 0:25:25 | |
add to my elderflower cordial. | 0:25:25 | 0:25:28 | |
'Add the juice of two lemons to the rind, | 0:25:29 | 0:25:33 | |
'pour in 100ml of water and 75g of sugar.' | 0:25:33 | 0:25:38 | |
I'm just going to heat that up slowly to dissolve the sugar | 0:25:38 | 0:25:42 | |
and infuse the lemon zest. | 0:25:42 | 0:25:45 | |
It's the outside, the bright yellow, that gives a lovely flavour to it. | 0:25:45 | 0:25:50 | |
'Soak 20g of gelatine leaves in cold water until soft. | 0:25:54 | 0:26:01 | |
'Remove the lemon zest. | 0:26:01 | 0:26:03 | |
'And after a few minutes, add the gelatine.' | 0:26:06 | 0:26:09 | |
Now, that's how it should be. | 0:26:09 | 0:26:12 | |
Can you see it's quite squidgy? And just squeeze that out. | 0:26:12 | 0:26:17 | |
And then just drop that in and it will dissolve in this hot liquid. | 0:26:17 | 0:26:24 | |
'And, finally, add 400ml of water and 250ml of elderflower cordial.' | 0:26:24 | 0:26:30 | |
Sharp smell of lemons and a hint of elderflower. | 0:26:32 | 0:26:37 | |
So there it is, ready. | 0:26:39 | 0:26:41 | |
'I like to serve this in individual glasses.' | 0:26:41 | 0:26:45 | |
In the back of the cupboard, | 0:26:45 | 0:26:47 | |
you might have one of your mother's, like that. | 0:26:47 | 0:26:49 | |
I don't know, I'm sure they came free with a packet of something, | 0:26:49 | 0:26:52 | |
but even so, when they're filled, they look good. | 0:26:52 | 0:26:55 | |
'Let those cool and then into the fridge for around six hours | 0:26:57 | 0:27:01 | |
'or overnight to set.' | 0:27:01 | 0:27:04 | |
'I'm going to finish them off with another summer favourite of mine, | 0:27:12 | 0:27:17 | |
'fresh strawberries tossed in icing sugar.' | 0:27:17 | 0:27:20 | |
It gives them a lovely shine, too. | 0:27:20 | 0:27:24 | |
'And add those to the top with a dollop of whipped cream. | 0:27:24 | 0:27:27 | |
'Blissful.' | 0:27:30 | 0:27:32 | |
Whoops. | 0:27:36 | 0:27:38 | |
-Here you are, darling, a treat for you. -Thank you very much indeed. | 0:27:38 | 0:27:41 | |
Very nice, great treat. | 0:27:41 | 0:27:44 | |
Are they our strawberries? | 0:27:44 | 0:27:46 | |
No. HE LAUGHS | 0:27:47 | 0:27:49 | |
It's very nice anyway. | 0:27:49 | 0:27:51 | |
It's turned into a perfect day. | 0:27:51 | 0:27:53 | |
I could get quite used to this, very nice. | 0:27:53 | 0:27:57 | |
Next time, | 0:28:00 | 0:28:02 | |
my foolproof dishes for days with the family. | 0:28:02 | 0:28:06 | |
That's the best thing I've had all day. | 0:28:06 | 0:28:09 | |
What do you think about it, crew? | 0:28:09 | 0:28:11 | |
Very nice. | 0:28:11 | 0:28:13 |