05/03/2017 Saturday Kitchen Best Bites


05/03/2017

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Good morning. The next 90 minutes is jam-packed with mouthwatering

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recipe ideas that you won't want to miss. Don't go anywhere.

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This is Saturday Kitchen Best Bites.

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Welcome to the show.

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We have first class chefs serving magnificent food and

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a healthy portion of celebrity guests.

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Coming up on today's show, James Martin dishes up goat's cheese

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en croute for TV presenter Suzi Perry.

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Lawrence Keogh is here showcasing a lesser-known delicious flatfish.

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He pan fries megrim sole and serves with melted potted shrimp butter,

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sea kale and lemon flowers.

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Vivek Singh shows us he's not kidding around when it comes to cooking.

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He is making goat and sweetcorn curry,

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accompanied with a tasty chickpea bread.

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Taking on the formidable omelette challenge today are Glynn Purnell

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and Andrew Turner and something tells me Andrew's been practising.

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Then it is over to Michael Caines

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who is cooking up an Asian-inspired fish dish -

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fillets of grey mullet and lightly fried and seasoned with lime

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before being served up with stir-fry of mangetout,

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bean sprouts and shiitake mushrooms. And finally, comedian Rhod Gilbert

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faces hid his food heaven or food hell.

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Did he get his food heaven, butter chilli chicken with chips

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or his food hell, eels with asparagus, leek and fennel ragout?

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And you can find out what he got at the end of the show.

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But first it's over to the fantastic Ching-He Huang who somehow

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manages to knock up a banquet of Chinese cuisine in

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a very short space of time.

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Getting things under way is a brilliant recipe from this lady.

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Ching-He Huang. Great to have you on the show.

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SHE SPEAKS OWN LANGUAGE

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Yes, of course it is!

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-OK.

-What are you going to be doing?

-Ruth, I hope you like mussels.

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-Yes.

-In their shells. It's OK.

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I have a nourishing seafood broth with all this beautiful seafood,

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squid, prawns, mussels.

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First, I'm going to get making the vegetarian spring rolls and I

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thought, James, if you could help drain the seaweed,

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I have wakame seaweed

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and some wood ear mushrooms, it is a fungus, actually,

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and it has been soaking in hot water

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and that needs a little draining. It has been soaking in cold water.

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-Drain both of these?

-Yes, please.

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In Chinese cooking,

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seaweed is a homonym

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for prosperity.

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-For prosperity.

-OK.

-OK.

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And spring rolls is, we say in Chinese...

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SHE SPEAKS OWN LANGUAGE

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I can't say this, my mum's going to kill me!

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You can say it better than me! LAUGHTER

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I'm not going to sell it doing that!

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I am staying well away from that.

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It means I wish you tonnes and tonnes of gold.

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That is why I will show you how to make spring rolls.

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I have the filling mix done.

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I'm liking the idea that the bit I have to do for this buffet

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is everything else other than the bit you've got already prepared.

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Yeah! Exactly. I've got to make you work. You make me do the washing up!

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So, in this filling I have got all ready for stir-fry,

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fresh shiitake mushrooms with five spice, some water chestnut, bamboo

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shoots, seasoned with a little bit of rice wine and soy sauce.

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I hope Ken approves! And then that is mixed in with some shredded

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kale, carrot and spring onion and bean sprouts, so you have

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a hot mix and a cold mix. And you bring those together.

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And then you have this.

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What we do, I have some spring roll pastry and...

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-Which is also already done.

-This is already done!

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-There's a theme throughout this dish!

-But this is brilliant.

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A lot of the Cantonese chefs use it and it gets it nice and crispy.

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And it has coconut oil in it as well.

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You could eat it raw and make a raw spring roll which is really healthy.

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But we are going to fry for this recipe.

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We will put that there and make the diamond shape.

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And then leave a few centimetres from the bottom diamond

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and roll, roll, roll and as you come to the middle,

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bring the two ends together to make sure that is tucked in

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-and the trick is to seal it...

-Where has the noodles gone?

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Yeah, I've got long-life noodles.

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I had better get those in as well.

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OK. God, I don't know why I misinterpreted the brief!

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I have long rice noodles here.

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-SHE SPEAKS MANDARIN

-..we call in Mandarin,

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-and in Japanese it's...

-SHE SPEAKS JAPANESE

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And you buy these ready done and they are beautiful.

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Just three minutes in water, no need to salt.

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Back to the spring rolls, you have to crack an egg.

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So, it is really important to use

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a beaten egg to help seal it.

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-Make sure it all stays inside.

-This is like filo pastry, dries out.

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Yeah, tries out quickly.

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You could use filo and bake it

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or pan fry these if you want more...

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if you are looking after your health.

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But we need to get it nice and golden for Chinese New Year.

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That is why we are frying it. That is the traditional way.

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-So, you don't seal them with water or anything?

-No.

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Egg is better. Lightly beaten egg is much better.

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And so, the lovely Michaela, we made all of these before.

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We just put them into the fryer like that.

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-What do you want me to do with this lot?

-Until they're nice and golden.

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-What do you want me to do with all this here?

-If you could, please...

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I have red miso paste,

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if you put that and loosen it with rice vinegar.

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We have some mirin as well.

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If you could add a pinch of salt and soft brown sugar.

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This is the dressing for the salad.

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The dressing for the seaweed salad.

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So, in there we have British Granny Smith apples for

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a nice tartness,

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we have the Japanese seaweed and also Chinese...

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the wood ear fungus so it is crispy and textured and slippery

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and it means good wealth. Good wealth, good health.

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What is this in here?

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So, you know the sesame seeds that you ground until it is like

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a soft paste, a little bit of sugar, small pinch of salt, lovely.

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This dressing is going to go with the seaweed and everything else as well.

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Now, this year has all ready started off busy for you, a new book out as well.

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Yes, thank you. It is called Eat Clean: Wok Yourself To Health.

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It is because now I am married,

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I have to look after my health because my mum is like,

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"When is my grandchild?" There is a lot of pressure!

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So, it is all about kind of being more mindful.

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My recipes are never overly indulgent but it is cleaning

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up my own act, really. Making it more healthier.

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-I will look after those for you.

-Thank you. So...

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I got confused, I was reading about you last night in the brief

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and I thought, I got it wrong, I couldn't understand.

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"Ching is an ambassador for WWF." I thought that was wrestling.

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LAUGHTER

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But then I read about it...

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I'm good at wrestling as well! I could take you on.

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-You are busy doing that.

-That is for Earth Hour.

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That is coming up in March 28th and it is really wonderful.

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We switch our lights off for a day,

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we have a healthy meal and it is all good.

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Good for the environment.

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-That is all gone.

-Thank you, Chef.

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Now in here, scrape that, boiling water.

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We whisk in some miso.

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-This is the broth.

-This is the light broth.

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A miso is a fermented bean paste and its origins also we share the

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same origins for this because we have a...

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-SHE SPEAKS OWN LANGUAGE

-..in China, which is yellow bean paste.

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This is the Japanese version and it's very healthy.

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-You don't want to boil it.

-You do not boil it.

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No, you want to keep all the goodness because it

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has natural enzymes in there. It is really good for your health.

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We pop shellfish in, the prawns, the mussels.

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-That is just water you put in there.

-Yeah, it is very quick.

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And miso, you can make a marinade, you can cook with it,

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you can, you know,

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put it in a salad dressing where you keep it raw.

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-You have different types, though.

-Yeah, red and white.

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And so the white is lighter, sweeter,

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has that lovely umami

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but the red is more intense.

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-OK.

-Pop that in there.

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-Do you want coriander in here?

-Yes, please, Chef.

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So, I grate in some ginger.

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Traditionally, miso soup has dashi which is fish stock.

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I'm not adding that in because we have lots of seafood in here

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so I am adding in grated ginger.

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These are not far off.

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I'm also going to add in a drop of Shaoxing rice wine in the soup.

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And also a little bit of low sodium light soy.

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Low sodium light soy?

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Yeah, it has less sodium in it so it is better for your heart.

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OK?

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-Bread and butter pudding, I've had it!

-This is spa cuisine.

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But it fascinates me, all the little things you come up with

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because they are good luck as well.

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Yes, it means prosperity.

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So, everything is prosperity!

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We're obsessed with money, the Chinese.

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I shouldn't say that. No, and health.

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Right, now, you want me to do this sauce for this,

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cos this is quite an interesting thing,

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-normally with the spring rolls...

-Yes.

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..how people would do it at home, bits and pieces like that,

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they would just kind of serve them and then serve them with this...

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Well, you can explain what this is. What's that?

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So, um, this is a Thai sweet chilli sauce.

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-That's what they would normally put it with.

-Yeah, normally.

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-This is...

-This is sriracha, yes. It's a Thai hot sauce.

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I love both of these,

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and I love combining the two, so you get a much spicier

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sort of sweet chilli sauce,

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so it's got that nice kick to it, that I love.

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-Thank you.

-I'm going to put...

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-You mix half and half together, yeah?

-Yeah.

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OK, I'm going to put half and half together,

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and we're ready for your...

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-soup.

-Lovely.

-So you mix half...

-In Cardiff we say...

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-DRAWLING VOICE

-..half and half.

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-Half and half.

-Half and half.

-Half and half.

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That's without chips and rice...

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LAUGHTER

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That goes with that. And then of course you've got the salad.

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-Am I allowed to mix this by hand?

-Yes. Yes, please do.

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-It's not bad luck or anything like that.

-No.

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As long as your hands are clean.

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SHE LAUGHS Yeah.

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-Sesame seeds. That'll do.

-Right, lovely.

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So the mussels are opening up.

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I mean, this is really quick and simple. Makes such an easy supper.

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-You could put fish in there, as well.

-Right.

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Lovely, that looks beautiful. Thank you, Chef.

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That gets poured straight over the top. Nice and simple, as well.

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Yeah, really simple, really healthy.

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-So to flavour that...

-Really clean.

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-..that is the miso paste that's flavoured...

-Yeah, it's the miso paste.

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Make sure you get one that's GM free, so it's super healthy,

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it's not modified or anything like that.

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So organic and also MSG free.

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-So quick and simple.

-Yeah.

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So, I don't know, maybe some more veg,

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some more crunchy veg over the top.

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-Less is more, less is more, less is more.

-Less is more.

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-SHE LAUGHS

-OK!

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And you've got the long-life noodles in there.

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So we haven't mentioned what year it is this year. What year is it?

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-This is the year of the wooden sheep.

-The wooden sheep?

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-Yeah, wooden sheep. Wood sheep.

-Wood sheep?

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Or ram, or goat, cos... Bit of a confusion at the minute.

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LAUGHTER

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There you go.

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How can there be confusion between a wooden sheep, a ram and a goat?

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Because, because in Chinese we call sheep, ram and goat young,

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so the literal translation is... You guys, you know,

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you have a lot more kind of...

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You're more defined in your language, in that sense.

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-It's a wooden sheep.

-It's a wooden sheep.

-Give us the name of this dish.

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OK, so we've got vegetarian spring rolls, for prosperity,

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cos they look like bars of gold, we've got some seaweed

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for prosperity, cos it's a homonym for posterity, we've got miso soup,

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nourishing seafood miso soup, with longevity noodles.

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-All we need's a wooden sheep.

-That's it.

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We got there. This is where we get to dive in to this.

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-So grab that soup.

-OK.

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-There you go.

-I just forgot.

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Yes, you haven't even got everything, really...

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-This is amazing.

-No, no, fish for abundance.

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-You need your fish, Ken.

-Oh, wow.

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-Dive in to that.

-My husband would love that.

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He loves miso. He uses it quite a lot, you know...

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-Just try that, so much flavour out of that, as well.

-Oh, yeah.

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You just need a little bit, it's quite high in salt,

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so you only need a little bit, goes a long way.

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I'm going to have a prawn, as well.

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And prawns rather than whitefish, you just...?

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-You could use whitefish as well, yeah. Absolutely.

-That's lovely.

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You could pan-fry it and then flake it over the top if you want.

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-It's delicious.

-It's good.

-Mm.

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So, there you go, prosperity, nourishment and longevity,

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all served up in food form. Well done, Ching.

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Now, coming up, James cooks goat's cheese en croute for Suzi Perry,

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but first, it's over to Rick Stein,

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who is investigating fish farming in the Scottish Highlands.

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60 miles down the coast from Flamborough is Grimsby.

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In the 1950s, Grimsby was one of the largest fishing ports in the world.

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Thousands of tonnes of fish were landed here by its 300-strong

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trawler fleet, and the place was booming because, as they say,

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"One fisherman at sea is work for half a dozen people on land."

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Those are the people who provide the stores, the spares,

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make the nets, process the fish,

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transport it to markets and turn it into fish fingers.

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Since the Icelanders kicked everyone out of their fishing grounds,

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things have been in decline.

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The Icelanders, much as they got up the noses of the British

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during the cod wars of the late '60s, were indeed very far-sighted.

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You have to visit The Fishing Museum in Grimsby.

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It's full of a sweet sadness for busier times.

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WIND WHISTLES

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Except you wonder why anybody in their right minds would've

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wanted to work on an ice-cold slippery deck, with a force eight

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nipping at their ears, while they gut cod with unfeeling fingers.

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-RADIO PRESENTER:

-'This is the BBC Home Service from Manchester.

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'The upturned hull at the Grimsby trawler...'

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I thought the whole museum was art,

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and the last scene just moved me.

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'..19 men on board at the time of the tragedy.

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'They are now all assumed to have been lost at sea.'

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SEAGULLS CRY

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Well, we were due to be filming these Spanish and French

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trawlers over there in Loch Inver this morning,

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but last night in the bar of the hotel, the harbour master

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came over and asked us if we'd mind not filming,

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because a Scottish lad had been killed on a boat

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just out of Loch Inver.

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It was a steel-horser that just parted

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and just killed him instantly.

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And I was standing on a trawler

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about a month ago under one of these horsers,

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and just hearing it wine above my head and just feeling the tension

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of it and just thinking, "Well, if it parted, it would be instant."

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And it just makes you think, cos it's such a lovely day today,

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that tragedy like that can come just out of the blue in fishing.

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This Scottish pub is alive with voices from Spain,

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Portugal and France.

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They're waiting for the tide to take them way out into

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the Atlantic, to very deep water.

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They'll be at sea for ten days, fishing continuously,

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down into depths almost beyond the imagination.

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All the fish they catch will be sent to the continent.

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I sometimes wonder, after ten days at sea

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and then a long lorry drive, what condition the fish will be in

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when it eventually arrives at the market.

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I've been in fish for about 25 years,

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and I like to think if you ever put me on Mastermind I'd do OK.

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That is until today.

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I mean, I've seen fish today I never could've dreamt about.

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They're terrifying, some of them. I mean, look at something like this.

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That's called a rabbit fish. Why is it a rabbit fish?

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Maybe it's its big floppy ears,

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or its sort of rabbit-like mouth, I don't know.

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But it looks really weird, doesn't it? Look at this.

0:16:580:17:01

This is an orange roughy.

0:17:010:17:03

Now, one of these things about all these fish, which come from

0:17:030:17:06

the deep, deep Atlantic, in the Rockall Trough,

0:17:060:17:09

is they take ages to grow.

0:17:090:17:11

That is 80 years old. 80 years old.

0:17:110:17:14

And what worries people is how long they'll last for.

0:17:140:17:18

What worries me is who the hell would want to eat them.

0:17:180:17:21

Look at this one over here!

0:17:210:17:23

Now, that ain't made out of rubber.

0:17:250:17:27

It's a type of shark called a siki, or a Portuguese dogfish.

0:17:270:17:32

I've been trying to find out who eats this sort of fish.

0:17:320:17:35

I don't know if I ever saw a John Dory for the first time,

0:17:350:17:38

I still think I'd want to eat it, cos I think it's very pretty.

0:17:380:17:41

But some of this fish, well, it just don't look pretty to me at all.

0:17:410:17:44

I mean, look at this over here.

0:17:440:17:47

I mean, honestly, would you want to eat that?

0:17:470:17:49

I mean, compare that with something like a bass, or a salmon.

0:17:490:17:53

I'm sorry if I sound unenthusiastic about these fish,

0:17:560:17:59

but it really worries me that we don't know enough about them.

0:17:590:18:03

All we know is that they come from the abyss -

0:18:030:18:05

and most of them are as old as your grandmother.

0:18:050:18:08

But they're cheap,

0:18:080:18:09

and this lot is destined for school dinners in France.

0:18:090:18:13

I watched these guys load up before they caught the tide.

0:18:130:18:17

I always used to think when I saw fishing boats going out,

0:18:170:18:20

how exciting and romantic,

0:18:200:18:22

when they were going after silver darlings,

0:18:220:18:24

or chunky white-fleshed turbot, or red-spotted plaice.

0:18:240:18:28

This time I felt how much they were going out and scooping up

0:18:300:18:33

just another commodity.

0:18:330:18:35

I felt a lot happier in Peterhead.

0:18:380:18:41

It's a tremendous fish market.

0:18:410:18:43

One of the biggest in the country.

0:18:430:18:45

Superb cod and haddock, all in lovely condition.

0:18:480:18:52

But I was looking for a fish which is a real favourite.

0:18:530:18:56

Unfortunately, it's getting scarcer

0:18:560:18:59

and trawlers have to go way off northern Scotland to find them.

0:18:590:19:03

And one of the great things about this market is species that

0:19:030:19:07

I don't get a lot of down in Cornwall, particularly this one,

0:19:070:19:10

which is one of my favourite fish, halibut. It's so good.

0:19:100:19:15

And, actually, this comes from way north, in the Norwegian sector.

0:19:150:19:19

I don't know whether they're catching so much around here

0:19:190:19:22

any more. But what would I do with halibut?

0:19:220:19:24

Well, one thing you have to watch with halibut is it can get

0:19:240:19:27

a bit dry if it's sort of a bit overcooked.

0:19:270:19:30

So I tend to favour thin slivers of halibut,

0:19:300:19:34

just cooked very, very quickly.

0:19:340:19:36

And I'm thinking of doing this in a little bit of olive oil

0:19:360:19:40

and cooking it very, very gently.

0:19:400:19:42

But as I said, I love this fish.

0:19:420:19:44

It's such a pleasure to see so much of it.

0:19:440:19:48

So I take a shallow pan,

0:19:500:19:51

I put it on the heat and I add some olive oil.

0:19:510:19:54

I put the fillets of halibut into the pan

0:19:540:19:56

and then I'll barely cover the pan with the oil.

0:19:560:19:59

I'm trying to be as mean as possible with the oil

0:19:590:20:03

because it's very expensive,

0:20:030:20:04

but I don't want to avoid covering the halibut.

0:20:040:20:07

Now then, just look at those fillets of halibut.

0:20:070:20:10

It's a big fish and it's steaky, it looks like a big rump steak,

0:20:100:20:14

but, of course, much more delicate.

0:20:140:20:16

I put it on the heat and I bring the heat up very gently.

0:20:160:20:20

Now, all the time I'm testing the temperature with my little finger.

0:20:200:20:24

It's a great thermometer and when the oil gets too hot

0:20:240:20:28

for my little finger, but only just too hot, I know it's right.

0:20:280:20:32

When it's beginning to get there, I just move the fish around

0:20:320:20:35

a little bit, just to redistribute the heat in the oil.

0:20:350:20:38

Test it again,

0:20:380:20:40

and when it's just getting a little bit uncomfortably hot,

0:20:400:20:43

I pull the pan off the heat,

0:20:430:20:44

and that's it, I leave it for five minutes.

0:20:440:20:47

You may not think it'll cook in the middle by then,

0:20:470:20:50

but believe me, it will.

0:20:500:20:52

Now, during that five minutes, I prepare the base of my dish,

0:20:520:20:55

which is just some thinly-sliced cucumber.

0:20:550:20:58

Now, get a sort of wok type of pan, get that really hot

0:20:580:21:02

and add some olive oil, a couple of tablespoons.

0:21:020:21:05

Get that hot, throw in the thinly sliced cucumber,

0:21:050:21:09

and then a really big pinch of freshly chopped dill right in there.

0:21:090:21:13

Stir-fry, turn it over with a big spoon.

0:21:130:21:17

Now a fillip, a sort of slug, of good wine vinegar, not too much,

0:21:170:21:22

probably about a tablespoon. In that goes and a tiny bit of salt.

0:21:220:21:27

Turn that over very quickly, take off the heat

0:21:270:21:30

and now to assemble the dish.

0:21:300:21:32

I put the cucumber on the warm dish, I lift the fish

0:21:320:21:36

out of the olive oil and put it on top of the cucumber on the plate.

0:21:360:21:40

I'm going to make a bit of sauce with what's

0:21:400:21:42

left in the bottom of the pan, so I'll pour the olive oil off the pan,

0:21:420:21:47

but leave a little residue in the bottom

0:21:470:21:50

where the juices from poaching the fish have collected

0:21:500:21:53

and you can use that olive oil for frying chips, it's brilliant.

0:21:530:21:57

Chips made in olive oil are fantastic, so don't throw it away,

0:21:570:22:01

but I just spoon that liquid in the bottom of the pan around my plate

0:22:010:22:05

to make a little sauce

0:22:050:22:07

and sprinkle some sea salt around there,

0:22:070:22:10

then just a sprig of dill on the plate, and that's it,

0:22:100:22:14

but when you part the flakes of halibut

0:22:140:22:17

and you see how moist and fresh it is,

0:22:170:22:19

you'll see the point of the whole dish.

0:22:190:22:22

It's clear that fish farming has a big future.

0:22:250:22:29

Even the World Bank admits that,

0:22:290:22:30

and I'm pleased that attempts are being made to farm

0:22:300:22:34

one of my favourite fish, the turbot, in Tayinloan in Argyll.

0:22:340:22:38

Seeing a turbot at close quarters,

0:22:380:22:41

I was quite surprised how boring they are.

0:22:410:22:43

They sit at the bottom and do nothing.

0:22:430:22:46

In fact, they need a few cod swimming around

0:22:460:22:49

to stimulate their appetites.

0:22:490:22:51

But, that being said, it's a great idea

0:22:510:22:53

because they are naturally non-movers, unlike salmon,

0:22:530:22:57

and it seems OK to keep them in pens.

0:22:570:23:00

I have a friend who goes apoplectic at the mention of salmon farms.

0:23:040:23:08

He says it's like putting a swallow in a cage.

0:23:080:23:11

The salmon is, after all, a migratory animal

0:23:110:23:13

and needs plenty of room.

0:23:130:23:16

But there's no getting away from it -

0:23:160:23:18

freshly poached salmon was once a dish only for the rich man's table

0:23:180:23:22

but now it's one of the cheapest good-quality fish

0:23:220:23:25

on the fishmonger's slab.

0:23:250:23:27

Lessons, I know, are being learnt in this business.

0:23:280:23:32

The worst mistake was to overcrowd the salmon in pens

0:23:320:23:35

and douse them in chemicals

0:23:350:23:37

which kept them free of lice and disease

0:23:370:23:39

but they were fat and flabby

0:23:390:23:41

and it did a great deal of damage to the wild stock.

0:23:410:23:45

But here at Loch Duart in the Highlands,

0:23:460:23:49

Andrew Bing explained what they are doing differently.

0:23:490:23:52

Well, we believe we have an entirely sustainable form of agriculture.

0:23:520:23:57

And everything we do works to minimise

0:23:570:24:01

any effect on the environment

0:24:010:24:03

and we do everything we can to promote the welfare of the fish.

0:24:030:24:07

Everybody talks about sea lice, fish being eaten away by lice

0:24:070:24:10

caused by the concentration of fish. How do you deal with them?

0:24:100:24:14

As you've seen, we've got populations of fish here

0:24:140:24:18

with no sea lice on them at all.

0:24:180:24:20

We've got extensive husbandry practices here,

0:24:200:24:23

low stocking densities and guys who know how to look after the fish.

0:24:230:24:27

And these are fit and healthy fish and hardly any sea lice here at all.

0:24:270:24:32

I must say, this is the closest to a wild salmon I've ever seen

0:24:350:24:38

a farm salmon, it's got a sleek torpedo shape, good fins on it

0:24:380:24:43

but above all it feels firm and not flabby like a lot of farmed salmon.

0:24:430:24:48

This is a very old English recipe -

0:24:480:24:51

salmon en croute with currants and ginger.

0:24:510:24:54

But first the stuffing. It's chopped ginger and syrup, butter,

0:24:540:24:58

currants, mace, salt and pepper.

0:24:580:25:00

It's quite sweet, but that befits its old English nature.

0:25:000:25:05

So you mix all those ingredients together to make the stuffing.

0:25:050:25:09

Now you take the salmon, season it with salt and pepper.

0:25:090:25:13

It's in two pieces and best to have a nice loin of salmon,

0:25:130:25:16

so it's really thick.

0:25:160:25:18

Spread the butter over the top of one half of the loin,

0:25:180:25:21

spread it evenly right over there and then lay the other part on top.

0:25:210:25:26

Now take some puff pastry, a layer underneath

0:25:260:25:30

and then another layer over the top,

0:25:300:25:32

having just egg-washed the bottom layer

0:25:320:25:35

so they'll stick together nicely.

0:25:350:25:37

Salmon en croute used to be a great favourite in the restaurant.

0:25:370:25:40

We stopped doing it.

0:25:400:25:42

This one comes from George Perry Smith

0:25:420:25:44

who used to have The Hole In The Wall in Bath.

0:25:440:25:47

He taught me how to do it.

0:25:470:25:49

So, you use the tines of a fork to make a pattern all the way round

0:25:490:25:53

and then a spoon to make some nice fish scales -

0:25:530:25:56

nothing too complicated -

0:25:560:25:58

but when that bakes and puffs up, it will look great.

0:25:580:26:01

Then you brush everything with egg wash to give it a nice bronze,

0:26:010:26:04

slightly shiny colour and bake it in the oven for about 30, 35 minutes.

0:26:040:26:10

Out it comes. Doesn't that look good?

0:26:100:26:12

Just slice off the outer layer of puff, then a good slice.

0:26:120:26:17

D'you know, I think this is fantastic.

0:26:170:26:19

I don't know why we ever took it off the restaurant menu!

0:26:190:26:22

Just reminds me of George Perry Smith.

0:26:230:26:25

He taught me so much, a classic English Chef.

0:26:250:26:29

And it's a classic British dish.

0:26:290:26:31

I think it goes back as far as Henry VIII.

0:26:310:26:33

The end of my journey.

0:26:490:26:51

In one way, I've been really cheered by the variety and freshness

0:26:510:26:54

of fish caught every day from around our shores.

0:26:540:26:58

I think we're very lucky here.

0:26:580:27:00

But I really can see species of fish disappearing from my

0:27:000:27:04

restaurant menu even in my lifetime.

0:27:040:27:07

We can't let this happen. If we love something enough,

0:27:080:27:11

surely we can find a better way to look after it.

0:27:110:27:14

How delicious does that look? Now, I love salmon en croute

0:27:220:27:25

and I'd definitely put it back on the menu, if I was you, Rick.

0:27:250:27:27

Cheese is another thing that's great cooked en croute,

0:27:270:27:30

a good brie works really well

0:27:300:27:31

but now I'll show you a simple en croute recipe

0:27:310:27:34

using an unusual English goat's cheese from my neck of the woods,

0:27:340:27:37

Yorkshire, which we've got in here.

0:27:370:27:39

Swaledale goat's cheese made by a great lady called Mandy Reed.

0:27:390:27:43

This is from Richmond, Richmond in Yorkshire,

0:27:430:27:45

not Richmond in Surrey, but it's a great goat's cheese.

0:27:450:27:48

A crumbly texture of cheesy, like a cow's milk cheese,

0:27:480:27:52

but it's really, really delicious

0:27:520:27:54

and those people who don't like goat's cheese

0:27:540:27:56

cos they're put off by the smell and strength,

0:27:560:27:58

that's a good one to look for,

0:27:580:28:00

and also Perroche made by a company called Neal's Yard. Really good.

0:28:000:28:03

But what I'm going to do first of all is make a nice little pithivier,

0:28:030:28:07

a traditional French-style dessert, generally...or normally.

0:28:070:28:12

Normally done with apples and pastry cream

0:28:120:28:15

but this one, I'll do a savoury one which has spinach.

0:28:150:28:18

In there, I'll put some spinach in here.

0:28:180:28:21

Bit of butter. Wilt this spinach down with some salt,

0:28:210:28:26

a nice bit of salt, a bit of pepper.

0:28:260:28:29

Wilt that down nicely.

0:28:290:28:31

We'll get a little fork there.

0:28:310:28:33

Bring this so it colours very quickly

0:28:330:28:38

but we don't want to overcook it

0:28:380:28:40

cos this is going to be in the pastry so it will be cooked again.

0:28:400:28:43

I'll put that into a bowl.

0:28:430:28:45

That will quite happily cook nicely.

0:28:450:28:48

Next, turn to our little cheese before I talk about our pastry.

0:28:480:28:52

I've used the smaller cheese, you can get this in a wax rind,

0:28:520:28:56

take the wax rind off and it's a perfect portion or two portions

0:28:560:29:00

if you're cooking dinner, Suzi!

0:29:000:29:02

-If you bother to turn up on time!

-Two portions.

0:29:020:29:05

We've got some pancetta here.

0:29:050:29:07

You don't have to use pancetta,

0:29:070:29:09

you don't have to use pancetta or bacon for this

0:29:090:29:12

but it adds to the flavour nicely and works well.

0:29:120:29:16

A bit of saltiness to it

0:29:160:29:18

and we wrap this just carefully just over the pancetta like that.

0:29:180:29:24

Fold that over and quickly I will pan-fry it to seal it in a dry pan,

0:29:240:29:29

like that, just a tiny bit of black pepper,

0:29:290:29:32

not too much salt because the bacon is quite salty.

0:29:320:29:36

Pan-fry that a touch.

0:29:360:29:38

While that's pan-frying, talk about you, Mrs Perry.

0:29:380:29:41

Right. Mrs Perry? That's my mum!

0:29:410:29:44

So, you've gone almost full circle in your career

0:29:440:29:46

because you started MotoGP which you are known for now

0:29:460:29:50

-and a great show at the moment... Channel

-5... The Gadget Show.

0:29:500:29:55

-7:15, is it?

-On Monday night.

0:29:550:29:58

-And on Saturday after your show, actually.

-Exactly.

0:29:580:30:01

-But you've almost gone full circle with the MotoGP.

-Yeah.

0:30:010:30:04

How did your love of bikes start?

0:30:040:30:06

Well, I think really I got fed up watching Formula One.

0:30:060:30:10

It became very processional after Nigel Mansell left

0:30:100:30:13

and my friends at the time were very into bikes and they rode bikes

0:30:130:30:18

so I took my test and loved watching the bike-racing,

0:30:180:30:21

found it so exhilarating and exciting, proper road racing,

0:30:210:30:25

proper true racing, and I got really passionate about it

0:30:250:30:29

and called the producer up at Sky Sports

0:30:290:30:32

and asked why there wasn't more lifestyle stuff done on the bikes

0:30:320:30:35

and why didn't we know any of the riders and he offered me

0:30:350:30:37

a job as a reporter and that was ten years ago, so I started on Sky.

0:30:370:30:41

Almost gone full circle now. The MotoGP starts this weekend.

0:30:410:30:44

It starts next weekend in Qatar.

0:30:440:30:46

Go to Qatar on Wednesday and start on Saturday, race one

0:30:460:30:50

-and then 18 rounds.

-Where is Qatar?

-It's near Dubai.

0:30:500:30:54

So, we're having a bike race in the middle of a desert.

0:30:540:30:57

-And you have 18 different locations?

-Yes.

-Fabulous.

0:30:570:31:01

This goat's cheese here, the spinach on here,

0:31:010:31:04

the goat's cheese wrapped in pancetta which looks lovely.

0:31:040:31:06

We take another piece of the pastry over the top

0:31:060:31:09

and press this down so it nicely seals it.

0:31:090:31:13

Now, what pithivier is would be this bit of pastry cream

0:31:130:31:17

and the shape is important.

0:31:170:31:19

What we do with this is we cut the pastry.

0:31:190:31:23

It almost looks like a little flower,

0:31:230:31:25

so the idea is, you cut around...

0:31:250:31:27

It's quite an old-fashioned dish, this, pithivier.

0:31:270:31:32

But I love it. Do you still have it on the menu?

0:31:320:31:36

We do from time to time for lunch.

0:31:360:31:38

We do game pithiviers and different things for lunch menu. Very popular.

0:31:380:31:42

Really popular.

0:31:420:31:43

The great thing about it is it's almost like fancy pasty.

0:31:430:31:47

The French will go nuts about it!

0:31:470:31:50

They will! It's literally keeping all that nice flavour

0:31:500:31:54

all in a pastry case, really.

0:31:540:31:56

And we make these little lines with the back of a knife over the top.

0:31:560:32:00

You make these lines over the top so it looks nice when it's cooked.

0:32:000:32:05

Egg wash over the top, a whole egg yolk is best.

0:32:050:32:08

Throw it in the oven and then I've got one in here

0:32:080:32:11

which we need to cool down a touch.

0:32:110:32:14

This needs to go in 400 degrees Fahrenheit, 200 centigrade.

0:32:140:32:18

There we go. Quite a hot oven.

0:32:180:32:21

You want the puff pastry to cook right the way through.

0:32:210:32:24

I'll leave that to cool down. In here, I'll do my garnish.

0:32:240:32:27

Love this! Yorkshire folk love chutney as well as a roast dinner

0:32:270:32:32

which you did cook for me, and you've already said I was late.

0:32:320:32:37

But it was traffic.

0:32:370:32:38

-It was not traffic!

-You do make good roast potatoes.

-Thank you.

0:32:380:32:42

So, start off with a little chutney. When you're making chutney...

0:32:420:32:48

People often think it takes for ever, I'll never make my own.

0:32:480:32:51

This is so, so simple. Throw the sugar in, nice hot pan.

0:32:510:32:55

This is a quick way of doing it. Sugar goes in straightaway.

0:32:550:32:58

Sugar in straightaway. Caramelise that nice and quickly.

0:32:580:33:01

While that's cooking...

0:33:010:33:03

-Have you got oil in there already?

-No oil.

0:33:030:33:05

It's just from the juices from the goat's cheese, that's all.

0:33:050:33:10

You don't need any oil in there whatsoever. A touch of vinegar

0:33:100:33:13

into there. A bit of oil.

0:33:130:33:15

This is for our nice salad that's going with it.

0:33:150:33:18

The idea is, you caramelise it. Normal chutneys take for ever.

0:33:180:33:22

People throw the stuff in the pan and it ends up stewing.

0:33:220:33:25

It doesn't look that great when it comes out.

0:33:250:33:28

You cook it for quite a long time, about 30-40 minutes.

0:33:280:33:30

This way of making chutney, 10-15 minutes.

0:33:300:33:33

You can see the sugar starting to caramelise.

0:33:330:33:35

We throw in the rest of the ingredients - the shallots,

0:33:350:33:38

the ginger, the spice, a bit of cinnamon, chilli powder

0:33:380:33:42

if you want, or fresh chillies.

0:33:420:33:44

Apples.

0:33:440:33:46

Not cooking apples,

0:33:460:33:48

eating apples, because we'll cook it quite quickly.

0:33:480:33:51

You can throw tomatoes if you want,

0:33:510:33:53

but I'll put in some sultanas.

0:33:530:33:56

And then our other spice comes from vinegar.

0:33:560:33:59

Throw the whole lot in, mix it all together.

0:33:590:34:02

The caramel has caramelised, which is nicely.

0:34:020:34:05

Cook that for ten minutes and we end up with this.

0:34:050:34:08

-You see that lovely colour you get?

-Looks great.

-Look at that.

0:34:080:34:12

And it's totally different when you make it yourself

0:34:120:34:16

to the stuff you buy in jars because it's much richer, sugary, delicious.

0:34:160:34:21

All I do now is take our pithivier.

0:34:210:34:24

Bring that over.

0:34:240:34:25

Chop a wedge out of it.

0:34:270:34:29

Cut that through.

0:34:290:34:31

You see you get that lovely cheese inside there.

0:34:310:34:36

-Dive into that and tell me

-what you think. Fantastic, thank you.

0:34:360:34:38

I'll switch everything off here.

0:34:380:34:40

But this cheese, quite unusual,

0:34:400:34:42

but made by a lovely lady called Mandy Reed.

0:34:420:34:45

I would like to thank her, actually.

0:34:450:34:47

She has sent this down on a bike this morning.

0:34:470:34:51

So, I do apologise to the courier whose rucksack will stink!

0:34:510:34:54

I could have brought that down for her.

0:34:540:34:57

Tell me what you think.

0:34:570:34:58

Cheese and chutney, served hot - great combination.

0:34:580:35:02

-Mm!

-Delicious. There you go.

0:35:020:35:05

Great tip for making a quick chutney there.

0:35:090:35:12

Hope you were taking notes.

0:35:120:35:13

Now, today, we're taking a look back at some of the most delicious dishes

0:35:130:35:17

from the Saturday Kitchen store cupboard.

0:35:170:35:19

And there's a full menu of mouthwatering food to be served.

0:35:190:35:22

Up next, Laurence Keogh, who,

0:35:220:35:24

although cooking up a tasty fish dish,

0:35:240:35:26

seems to spend most of his time making a very pretty lemon flower.

0:35:260:35:30

-It's a brilliant Mr Lawrence Keogh.

-Hello, mate.

0:35:310:35:35

Yes, we're shaking hands because in rehearsal...

0:35:350:35:39

-you cut your finger.

-Quite badly.

-There you go.

0:35:390:35:42

And you just burst out laughing.

0:35:420:35:44

I've got megrim, with sea kale and melted potted shrimp butter.

0:35:440:35:47

But first, I've got to skin this fish.

0:35:470:35:49

Like I said, megrim,

0:35:490:35:51

they're calling it the new Cornish sole,

0:35:510:35:53

trying to give it a better name.

0:35:530:35:55

Tell us about megrim, is it native to these shores?

0:35:550:35:57

Yes, native to these shores. It's a lovely fish.

0:35:570:35:59

-I think it's also called whiff. But it's...

-Whiff?

0:35:590:36:03

Whiff, yeah, not whiffy, whiff.

0:36:030:36:05

I think, megrim, we ought to stick with that, really.

0:36:050:36:08

Yeah, but it wasn't very popular, the name megrim,

0:36:080:36:10

-so they were trying to...

-So they called it a whiff?

0:36:100:36:12

-It's another name.

-It's probably the reason why it's not selling!

0:36:120:36:18

But a lot of it goes to Spain and they call it gallo.

0:36:180:36:21

They cook it with olive oil and garlic and things like that.

0:36:210:36:23

We're going to skin the dark side, it's a bit fiddly,

0:36:230:36:26

but if you just work it away from the tail,

0:36:260:36:28

once you get it going, a dry cloth, and you take the dark skin off.

0:36:280:36:32

-Right.

-I won't get the eyes looking at you.

0:36:320:36:34

You can do that with plaice, sole, that kind of stuff.

0:36:340:36:37

Cos it's not the easiest thing to try and find, is it?

0:36:370:36:40

Like you say, the Spanish grab it all.

0:36:400:36:42

But it's not very expensive at all.

0:36:420:36:45

You're looking at a fish like this,

0:36:450:36:48

well, if you compare London prices to the rest of the UK,

0:36:480:36:51

but you're looking at about £6 a kilo,

0:36:510:36:54

where lemon sole and things like that will be over £9 a kilo.

0:36:540:36:56

-Right.

-So it's a good fish.

-Good value.

0:36:560:36:59

And it's very meaty, actually. It's got quite a nice texture to it.

0:36:590:37:02

Just give it a nice haircut.

0:37:020:37:04

Use a pair of sharp scissors, see how easy that was.

0:37:040:37:07

There we go. OK. There's the roe, just pull the roe out.

0:37:070:37:10

Would you use the roe? A lot of people use roe for stuff.

0:37:100:37:13

I like herring roes,

0:37:130:37:14

we do a lot of it at the restaurant on toast

0:37:140:37:16

with butter and things like that.

0:37:160:37:18

There we go. That's ready. Nice bit of flour on there, Chef.

0:37:180:37:21

I'll get some vegetable oil in the pan.

0:37:210:37:24

A nice hot pan. Turn the gas up on that, get it absolutely smoking hot.

0:37:240:37:28

So, like plaice and sole and stuff like that,

0:37:280:37:31

-there's a bone running through the centre.

-I'll just cut that off.

0:37:310:37:34

It's a nice flat fish to use.

0:37:340:37:37

Do you want a bigger knife?

0:37:370:37:38

I'll use the scissors, Chef, I'll use your technique,

0:37:380:37:40

Like you said earlier. Lots of seasoning in the flour.

0:37:400:37:42

We've banned you from using large knives after this morning.

0:37:420:37:46

Moving on!

0:37:460:37:47

Got the little toy one.

0:37:470:37:49

Don't eat the dauphinoise, it's got a bit of my finger in it.

0:37:490:37:51

But if you wanted to use those, would you poach those or fry them?

0:37:510:37:54

I'd fry them, flour them in a bit of butter, yes, very nice.

0:37:540:37:58

Very hot oil.

0:37:580:37:59

When you cook a sole, white skin down first, in it goes to the pan.

0:37:590:38:03

Where people go wrong is they shake the pan. Don't shake the pan.

0:38:030:38:07

Nice, hot, nonstick pan.

0:38:070:38:08

-Yeah, nice nonstick pan.

-OK.

-And don't shake it, get it red hot.

0:38:080:38:12

Is there any reason why we don't shake it?

0:38:120:38:14

Well, it'll start sticking then, that's when you get the problems.

0:38:140:38:19

Red-hot oil, leave it in there, OK?

0:38:190:38:21

-And that's just plain veg oil?

-Plain vegetable oil.

0:38:210:38:23

-OK, tell us about this stuff, then.

-Sea kale is in season now.

0:38:230:38:27

It's very expensive, about £30-£35 a kilo.

0:38:270:38:30

So you've gone cheap with the fish, then just blown the budget on...

0:38:300:38:34

Well, yeah. We're going to do a potted shrimp butter.

0:38:340:38:37

-Why is this so expensive? It basically looks like celery.

-Yeah.

0:38:370:38:42

It's only around for a few weeks and you can do different things

0:38:430:38:47

with it, like poached eggs and olive oil and Parmesan,

0:38:470:38:51

or just put it into a butter sauce with some fish.

0:38:510:38:53

-Do you use this, Clare?

-No, I don't, too expensive.

0:38:530:38:55

-Too expensive for a three-star Michelin restaurant?

-You're joking.

0:38:550:38:59

-There we go, nice hot oil.

-The flavour is what?

0:38:590:39:02

-If people can find this.

-Treat it like asparagus.

0:39:020:39:04

Exactly like asparagus.

0:39:040:39:06

-That's why it's, you know...

-Or you could use asparagus.

0:39:060:39:08

-Are you chopping my shallots, Chef?

-Yeah, I've done them.

0:39:080:39:12

So, a knob of butter, OK. Nearly done. Straight in.

0:39:120:39:15

We don't want to fry the shallots, we just want to stew them.

0:39:150:39:18

-OK? No colour in there.

-Can I turn that over now?

0:39:180:39:22

Yeah, turn that over. And when we turn it over...there we go.

0:39:220:39:25

Then put some butter in the pan.

0:39:250:39:27

-Can you whack that in the oven, Chef?

-Whilst I watch this fish,

0:39:270:39:30

you can enjoy a bit of Mr Keogh making a lemon flower.

0:39:300:39:33

MUSIC: Vision On "gallery theme"

0:39:330:39:38

-Enough now.

-There we go.

-Why can't you just do a wedge?

0:40:040:40:07

Well, we do something with a bit more finesse, Chef.

0:40:070:40:10

-OK.

-A bit more finesse. A bit of old-fashioned finesse, not Skegness.

0:40:100:40:13

Can I just say what we've got in here now?

0:40:130:40:15

We've got the butter, shallots, stew the shallots.

0:40:150:40:18

Then pop in the mace and cayenne to flavour it

0:40:180:40:20

and just take the pan off the stove.

0:40:200:40:22

Just let it stew together for a bit.

0:40:220:40:24

-Do you want me to finish that off?

-No, I'll be right, nearly finished.

0:40:240:40:28

We're going to take all the pith off.

0:40:310:40:33

It's a very long, laborious job there. I'll put the spices in.

0:40:330:40:37

What spices have you got in here? This is the same as potted shrimps?

0:40:370:40:41

Yeah, mace, cayenne, just give that a little stir.

0:40:410:40:45

But we're going to put in some Gentleman's Relish, which is lovely.

0:40:450:40:48

-Very old-fashioned.

-What is Gentleman's Relish?

0:40:480:40:51

It's like an anchovy paste with spices and butter.

0:40:510:40:54

Very old-fashioned, something you'd see in the old London clubs

0:40:540:40:58

years ago, with Scotch woodcock. Spread it on toast.

0:40:580:41:01

It's nice as a canape, you can spread it on toast into

0:41:010:41:03

-little sandwiches and do some cucumber slices on top.

-Right.

0:41:030:41:08

It's very nice, very tasty, very underused, you know.

0:41:080:41:11

It's an English product as well.

0:41:110:41:12

So that's what we end up with. That's what you wanted, was it?

0:41:120:41:15

Yes, that's it. Two nice slices, take the pips out.

0:41:150:41:19

There you go.

0:41:190:41:20

Years ago, when you do sole meuniere,

0:41:200:41:22

you put those slices on top in the restaurant.

0:41:220:41:25

So we just let those stew together.

0:41:250:41:27

-But this is an old-school garnish as well, isn't it?

-Very old school.

0:41:270:41:31

When you do sole meuniere, you put chopped parsley one side.

0:41:310:41:33

We know Amanda is a lover of markets.

0:41:330:41:36

What should she be looking for

0:41:360:41:37

if there's anything in season at the moment?

0:41:370:41:40

Oh, hispi cabbage is in now, isn't it? Hispi cabbage.

0:41:400:41:42

-Hispi cabbage?

-Hispi. Things like that, yeah.

0:41:420:41:46

Very tasty. Let's get that out of the way.

0:41:460:41:48

How's your thumb holding up?

0:41:480:41:50

My thumb's just about holding up nicely.

0:41:500:41:52

Just about hanging off, by the looks of it!

0:41:520:41:55

Right, in there, is it the cayenne that's changed the colour of that?

0:41:550:41:58

Yeah, the cayenne's in there and the Gentleman's Relish and butter.

0:41:580:42:01

If we were going to pot them, the shrimps go in a little pot now,

0:42:010:42:04

then we can just pot that.

0:42:040:42:06

So in goes the shrimps, just give that a stir for me, James.

0:42:060:42:09

-There's a spoon there.

-There you go.

0:42:090:42:12

-Do you want any black pepper in there or not?

-I've just seasoned it.

0:42:120:42:15

-I put salt and pepper.

-So they go in at the last minute.

0:42:150:42:17

Those little shrimps. They're lovely shrimps,

0:42:170:42:20

and I was talking about prawns earlier on, we were having a chat.

0:42:200:42:23

I was trying to get Cardigan Bay prawns in the restaurant.

0:42:230:42:25

Can I get them? No - it's all going abroad again.

0:42:250:42:28

All the Cardigan Bay prawns, I can't get them in London,

0:42:280:42:30

they're all going to Spain and Portugal.

0:42:300:42:32

I think that's what's happening quite a lot now -

0:42:320:42:34

we've got it, but we keep exporting it.

0:42:340:42:36

The French, Spanish and Portuguese have got our fishes and our meat.

0:42:360:42:40

We were talking about Rungis earlier on, I was in Rungis.

0:42:400:42:42

There's all our beef, lamb, oysters and langoustines and it's like,

0:42:420:42:45

hang on, we need to keep it on these shores.

0:42:450:42:47

That's the sea kale blanched.

0:42:470:42:49

That literally only takes two minutes?

0:42:490:42:51

Yeah, three or four minutes, it's just nicely refreshed.

0:42:510:42:54

-It looks good to me.

-It's very tasty.

0:42:540:42:56

Just melted butter and black pepper, you can have that as a starter.

0:42:560:42:58

I've got our fish in here. You want me to get that out?

0:42:580:43:01

-Yeah, get the fish out.

-A really hot oven for this is the key to it.

0:43:010:43:05

Do that next to your net curtains at home.

0:43:050:43:08

-Very, very hot.

-How's that looking?

0:43:080:43:11

We're going to take a bit of this butter cos...

0:43:110:43:13

-Yeah, a little nappe over the top.

-Yeah.

0:43:130:43:15

Use that. That's the butter gone on before you put it in the oven.

0:43:150:43:19

Yeah. Don't shake the pan and that'll just cook nicely.

0:43:190:43:22

And it's quite a nice sturdy fish, I like this fish.

0:43:220:43:25

You eat fish, but not shellfish, is that right?

0:43:250:43:27

-I love real fish, yeah. And I love halibut.

-Oh, that's my favourite.

0:43:270:43:31

Oh, it's just fantastic.

0:43:310:43:34

-Right.

-And sea bream, that's the one that's Scottish.

0:43:340:43:38

Put the sea kale on top.

0:43:380:43:40

-Can you spoon over the...?

-I'll put that on cos I know

0:43:420:43:44

-you've only got one hand now.

-Yeah. There we go.

0:43:440:43:47

So that's just literally blanched a couple of minutes, that sea kale.

0:43:470:43:50

Yeah, lovely, James, excellent.

0:43:500:43:53

-Looks, I have to say, fantastic.

-Smells lovely, doesn't it?

0:43:560:43:59

Put some of that proper butter on it, look at that.

0:43:590:44:02

-There you go.

-Nice couple of slices on there.

0:44:020:44:06

-Happy with that?

-That's lovely. Then sprinkle on some pea shoots.

0:44:070:44:10

You've got some there, pea shoots.

0:44:100:44:12

Then we've got these little tendril pea shoots. There you go.

0:44:120:44:15

Megrim, sea kale, melted potted shrimp butter.

0:44:150:44:18

With my wedge of lemon, done.

0:44:180:44:20

There you go. I'll take that out

0:44:260:44:28

because it looks absolutely spectacular.

0:44:280:44:30

Right, you get to dive in to this.

0:44:300:44:32

I told you before the show, you wouldn't leave here hungry.

0:44:320:44:36

-That's your first one, dive in.

-Gosh! This looks amazing.

0:44:360:44:39

Fabulous, isn't it? In a restaurant,

0:44:390:44:41

you'd be looking at, what, 30 quid for that?

0:44:410:44:43

-Oh, yeah.

-And it's not pallid, you know what I mean?

0:44:430:44:46

It just looks lovely and colourful and gorgeous.

0:44:460:44:49

And fresh as well, and cooked in real time.

0:44:490:44:51

-It just comes off the bone.

-You can make the shrimps the day before,

0:44:510:44:54

then melt them in the pan and pour it over the fish.

0:44:540:44:56

It comes straight off the bone, cooked all the way through.

0:44:560:44:58

They should have smell television, this just smells delicious.

0:44:580:45:02

And the shrimps give it a kick with the cayenne in there.

0:45:020:45:05

Oh, my God! Oh!

0:45:050:45:07

Laurence Keogh there, channelling the late, great Michael Jackson.

0:45:120:45:15

Now time for another helping of the amazing Keith Floyd.

0:45:150:45:19

BLUES MUSIC PLAYS

0:45:190:45:22

The great British barbecue is one of those happy days

0:46:110:46:14

when it rains, the food tastes of methylated spirits

0:46:140:46:16

and you eat unidentified frying objects.

0:46:160:46:18

Here in America, and particularly in Memphis, it's quite different,

0:46:180:46:21

as Raymond is going to explain to me

0:46:210:46:22

because he runs the kind of barbecue shop here

0:46:220:46:25

that people from California write songs about,

0:46:250:46:27

called Homesick Barbecue Blues.

0:46:270:46:29

So, Raymond, what's so special about your food?

0:46:290:46:31

The most thing that makes my food different

0:46:310:46:34

-is the dry sauce I made in 1958.

-You invented it in 1958?

-Right.

0:46:340:46:38

Because I made many sauces, basting sauces,

0:46:380:46:41

and they all ran off in the pit.

0:46:410:46:43

So this one I made and you can put it on the meat and it will

0:46:430:46:47

mix with the natural juices and it will take the flavour to the bone.

0:46:470:46:51

-In the bone.

-How long do you leave this powder on the meat

0:46:510:46:54

-before you put it in?

-This powder is instant.

0:46:540:46:57

-You put it on the meat and you put it on the fire.

-Fine.

0:46:570:47:00

I know you're not going to give me the recipe for that

0:47:000:47:02

cos you guard that secret very jealously,

0:47:020:47:04

but we do have people around the world who watch our programmes,

0:47:040:47:07

some of whom will have those barbecue smokers

0:47:070:47:10

that they can put in the garden,

0:47:100:47:11

they'll have hickory chips or wood underneath

0:47:110:47:13

and a lid that goes over.

0:47:130:47:15

So they could approximate roughly your system that you've got here.

0:47:150:47:18

You've got heat underneath and smoke coming through it.

0:47:180:47:21

So just give them a clue of some of the things,

0:47:210:47:23

not your total secret, but some of the things they could mix together

0:47:230:47:27

to smother on their meat to try and get it a bit...

0:47:270:47:30

They wouldn't be as good as you, but to give them some hope.

0:47:300:47:33

You could take salt and pepper and paprika for colour.

0:47:330:47:37

You can use whole oregano or you could use any of the spices.

0:47:370:47:41

And see which one you like best. Play with them.

0:47:410:47:43

But, basically, salt, pepper and paprika

0:47:430:47:46

-will give you colour and taste.

-Sure.

0:47:460:47:48

That alone would be good.

0:47:480:47:51

And then you can substitute whatever spices, you know, for your country.

0:47:510:47:55

The black musicians and singers

0:48:150:48:16

who created the blues and rock'n'roll had the dreams.

0:48:160:48:20

But it was the white singers who ripped it off that made the money.

0:48:200:48:23

Take an early evening winter's walk before the bars get busy

0:48:230:48:26

from WC Handy's statue to the Presley Memorial,

0:48:260:48:30

and although the ghost lingers,

0:48:300:48:32

memories are sad when you walk on the wild side.

0:48:320:48:34

MUSIC STOPS

0:48:380:48:41

APPLAUSE AND CHEERING

0:48:410:48:45

'I have a dream.

0:48:450:48:47

'That one day...'

0:48:470:48:49

There are plans to turn the Lorraine Motel

0:48:500:48:52

where Martin Luther King was murdered

0:48:520:48:55

into a national civil rights centre.

0:48:550:48:57

I don't think it's quite what King had in mind.

0:48:570:49:00

I think he'd have preferred a centre where people could learn skills

0:49:000:49:03

and benefit rather than watch laser traces of the bullets

0:49:030:49:07

that killed one of the greatest men of the 20th century.

0:49:070:49:09

Still, it's not for me to comment, I'm only a television cook.

0:49:090:49:15

'..will one day live in a nation where they will not be judged

0:49:150:49:18

'by the colour of their skin, but by the content of their character.

0:49:180:49:22

'I have a dream today...'

0:49:220:49:23

APPLAUSE

0:49:230:49:27

King used to eat regularly with his civil rights friends

0:49:270:49:30

at this restaurant, The Four Way Grill, run by Irene Cleaves.

0:49:300:49:33

She's won lots of awards for good cooking.

0:49:330:49:35

The speciality, though, is fried chicken,

0:49:350:49:38

not those unidentified frying objects we all know and love.

0:49:380:49:40

Even so, I still find it a bit dry,

0:49:400:49:42

so the producers said go off and make a little sauce,

0:49:420:49:45

something really good, you've got five minutes.

0:49:450:49:48

So I thought, well, yes, I'll go and make a sauce for it.

0:49:480:49:50

But the whole thing happened this morning.

0:49:500:49:52

The local paper phoned me up to check on my itinerary cos they're

0:49:520:49:55

covering us because we're quite big news in Memphis at the moment.

0:49:550:49:58

They said, what are you doing today?

0:49:580:49:59

I said I was going to make a sauce for Southern fried chicken.

0:49:590:50:02

He said, "Man, you must be out of your brains! If you go

0:50:020:50:04

"and interfere with Southern fried chicken in that restaurant,

0:50:040:50:07

"you'll either come out a hero or dead."

0:50:070:50:09

So here we go, dead or alive, I'm up for it.

0:50:090:50:12

I looked around the shops. What have they got a lot of here?

0:50:120:50:14

Well, they've got their famous Tennessee whiskey,

0:50:140:50:16

sweetcorn and stuff like that.

0:50:160:50:18

So, Clive, have a spin around and I'll explain the ingredients

0:50:180:50:21

of this never-made-before sauce.

0:50:210:50:23

OK, sweetcorn, off the cob, some good cream,

0:50:230:50:27

some American mustard,

0:50:270:50:29

a little paprika or chilli powder,

0:50:290:50:31

some nice smoked, fatty bacon,

0:50:310:50:34

some butter, over here a shallot or two,

0:50:340:50:37

a few red peppers, a few green peppers, some spring onions,

0:50:370:50:41

green onions. Up to me, Clive, just for a second.

0:50:410:50:44

Green onions as a garnish for the dish

0:50:440:50:46

to celebrate Booker T and the MGs,

0:50:460:50:48

their great hit song from years back, Green Onions.

0:50:480:50:51

And back down again, please.

0:50:510:50:52

A bit of the old famous Tennessee whiskey

0:50:520:50:55

and a clove of what they call elephant garlic.

0:50:550:50:58

So, Clive, with no further ado,

0:50:580:50:59

down to the pot and we'll try and get this going.

0:50:590:51:02

I've got chopping and things to do, I've never made this sauce before.

0:51:020:51:06

So we'll start off by melting some butter in

0:51:060:51:09

and I'm putting a few little segments of bacon in the back.

0:51:090:51:12

I've probably got an audience there. I think they think I'm mad.

0:51:120:51:16

I'm hoping that when I've cooked this,

0:51:160:51:18

it'll prove to them that I know what I'm talking about.

0:51:180:51:21

A little bit of bacon just to get going in there, first of all.

0:51:220:51:25

Then we'll have the finely chopped shallots, which we'll do...

0:51:250:51:30

..like that.

0:51:310:51:32

Just a little bit of shallot.

0:51:340:51:36

Bum-bum-bum-bum-bum.

0:51:360:51:37

It is true about these programmes... Where are you, Clive?

0:51:390:51:42

We really do wing these things.

0:51:420:51:45

It is quite good fun, it's very exciting.

0:51:450:51:48

Just turn the gas down a little.

0:51:480:51:50

If you hear any strange... noises and things,

0:51:500:51:53

don't be surprised because the restaurant is open,

0:51:530:51:56

they're serving their wonderful ribs and Southern fried chicken and stuff.

0:51:560:51:59

Right, a few bits of red pepper at this stage.

0:51:590:52:03

I've got this pan too hot, having problems.

0:52:030:52:06

Turn that right down a bit.

0:52:060:52:09

A few red peppers. A few green peppers.

0:52:090:52:12

I wanted to put some fresh chillies into this

0:52:120:52:14

to make it a bit spicy, but I couldn't get any,

0:52:140:52:17

so I'm using the red and green bell peppers instead.

0:52:170:52:20

Right, in they go.

0:52:220:52:23

Now, over here... Well, you can stay where you are, I'm coming over here.

0:52:250:52:29

I'm going to add some corn to that.

0:52:290:52:31

Now that the bacon, the shallots and peppers have sauteed down a bit.

0:52:310:52:36

Then, as luck would have it, Irene had some real chicken stock.

0:52:370:52:42

So I'm going to add a little chicken stock to that

0:52:420:52:46

and now turn the gas right up.

0:52:460:52:48

So, while that's reducing, let's have a quick look

0:52:560:52:58

at the phenomenon that happens every day at the Peabody Hotel.

0:52:580:53:02

Come on, ducks!

0:53:080:53:09

Come on, are you going to let him walk all over you?

0:53:120:53:16

Get over there, you lively...

0:53:170:53:19

Twice a day, these ducks are marched from their fountain in the bar

0:53:190:53:23

to their duck palace on the 19th floor,

0:53:230:53:25

much to the delight of the tourists.

0:53:250:53:27

A piece of Americana I could do well without.

0:53:270:53:30

If I want to drink in a zoo, I'd take my own bottle.

0:53:300:53:33

Next week, I shall train those luckless ducks to hang a right

0:53:330:53:36

in front of the elevator and march straight into the kitchen.

0:53:360:53:39

Back in the real kitchen, once that's reduced,

0:53:410:53:43

we whack some cream in.

0:53:430:53:45

The next thing we have to do is add into this deliciousness

0:53:450:53:48

a little drop of the imperial Tennessee whiskey.

0:53:480:53:52

Whay-hey!

0:53:520:53:53

That should give it a super-duper flavour.

0:53:530:53:57

Fluff it up a bit.

0:53:570:53:58

Mm-hm. A little bit more butter.

0:54:000:54:03

Flat out on the gas.

0:54:030:54:05

Get myself a piece of fried chicken, which I'll put down here.

0:54:090:54:12

Burn off the...

0:54:140:54:15

Oh, this is it.

0:54:170:54:18

This is it, I've got it now, it's ready to...

0:54:180:54:21

That's it. Right.

0:54:220:54:24

Here's my whiskey-flavoured corn sauce.

0:54:250:54:28

A piece of Irene's fried chicken.

0:54:290:54:32

Like that.

0:54:340:54:35

And as I say, to give it some raw piquancy,

0:54:370:54:41

a few of these little onions.

0:54:410:54:43

And dust it with a bit of chilli.

0:54:460:54:48

There we are. Right.

0:54:500:54:51

Memphis on a plate for me. I'm either going to be dead or a hero.

0:54:540:54:57

My God, it looks like the grand jury, doesn't it?

0:55:000:55:04

-Look like a grand jury.

-We find him guilty on three counts.

0:55:040:55:07

Incompetence...

0:55:070:55:08

Look, what I've done is I've just tried to make

0:55:080:55:11

a little sweetcorn sauce with some whiskey

0:55:110:55:13

to go with your beautiful chicken.

0:55:130:55:15

Tell me if you like it.

0:55:150:55:17

Or not, as the case may be. Probably not.

0:55:180:55:21

That's good.

0:55:230:55:24

I say bring along a little bit more.

0:55:270:55:29

LAUGHTER

0:55:290:55:31

Now, what is this called?

0:55:310:55:32

Well, what's your name?

0:55:320:55:34

-I'm Grace.

-You're Grace.

0:55:340:55:36

Well, this is Southern fried chicken a la Grace.

0:55:360:55:39

-Oh.

-LAUGHTER

0:55:390:55:41

# Baby

0:55:430:55:44

# Hey

0:55:440:55:46

# I got the lovin' like... #

0:55:460:55:47

HE SINGS VERY FAST

0:55:470:55:53

He just seems to get better and better each time I watch him.

0:56:050:56:08

Great stuff there.

0:56:080:56:09

Now, as ever on Best Bites we're looking back at some of our

0:56:090:56:12

favourite recipes from the Saturday Kitchen archives.

0:56:120:56:15

Still to come on today's show,

0:56:150:56:16

it's omelette challenge time as Glynn Purnell and Andrew Turner

0:56:160:56:20

go head-to-head at the hobs.

0:56:200:56:21

Michael Caines cooks up a fish dish that is full of Asian inspiration.

0:56:210:56:25

And he pan-fries fillets of grey mullet and serves them up

0:56:250:56:29

with stir-fried mangetout, bean sprouts and shiitake mushrooms.

0:56:290:56:32

And Rhod Gilbert faces his food heaven or food hell.

0:56:320:56:35

Did he get his food heaven, butter chilli chicken with chips,

0:56:350:56:39

or his food hell, coquilles St Jacques

0:56:390:56:41

with asparagus, leek and fennel ragout?

0:56:410:56:43

And you can find out what he got at the end of the show.

0:56:430:56:46

Next up, the brilliant Vivek Singh who is cooking up

0:56:460:56:48

a cracking goat curry that is sure to impress.

0:56:480:56:52

Great to have you back on the show again, Vivek.

0:56:520:56:54

Great to be back, James.

0:56:540:56:55

Good to have you on the show again. Unusual meat for this one.

0:56:550:56:59

People's idea of goat... But it is hugely popular in India.

0:56:590:57:05

It is, it is incredibly popular.

0:57:050:57:07

I was in India last week and I went up to a butcher shop and said,

0:57:070:57:09

"The meat you're selling, is this lamb or goat?" And he said, "What?

0:57:090:57:13

"You've got to be kidding me." He almost took offence.

0:57:130:57:15

-It'd always be...

-Because it'd always be goat.

-Always be goat.

0:57:150:57:18

OK, we treat it the same way as what we do lamb, though,

0:57:180:57:20

but it tastes almost like a mild cut of lamb, would you say?

0:57:200:57:25

Yes, it'll be slightly more earthy,

0:57:250:57:28

but you cook it exactly the same way as lamb.

0:57:280:57:30

Right, I'm going to do this bread.

0:57:300:57:33

For the curry here, we've got some spices, some onion,

0:57:330:57:36

garlic and chilli paste, some corn and the goat meat,

0:57:360:57:39

which I'll start off with marinating it slightly.

0:57:390:57:42

Now, this bread for this, we've got some red onions,

0:57:420:57:47

spring onions, I've also got some ginger,

0:57:470:57:49

a little bit of chilli, this chickpea flour,

0:57:490:57:51

some plain flour, a bit of water,

0:57:510:57:53

then tell us what the spices are here.

0:57:530:57:55

You've got a tiny bit of black onion seed,

0:57:550:57:57

ajwain, carom seeds and turmeric,

0:57:570:57:59

-that's pretty much what you've got.

-OK.

0:57:590:58:02

The meat here, I'm going to marinate it

0:58:020:58:05

with a tiny bit of coriander powder,

0:58:050:58:08

some salt and some turmeric and this bit, you could have done beforehand.

0:58:080:58:14

You can do it and sort of let it marinate overnight,

0:58:140:58:17

but 10-15 minutes would suffice.

0:58:170:58:19

Now, on the cuts of meat for the goat,

0:58:190:58:21

is it the same as cuts of meat that you get on the lamb?

0:58:210:58:23

You get the saddle and the shoulder and all that?

0:58:230:58:26

-Yes, the same cuts of meat you get on....

-So, what would that be, then?

0:58:260:58:30

That would be, like, diced shoulder there.

0:58:300:58:32

-This is diced shoulder, yes, that's right.

-OK.

0:58:320:58:34

So, I'll start off the pan with a bit of ghee, clarified butter.

0:58:340:58:41

You could use vegetable oil if you liked.

0:58:410:58:44

-But you can buy that nowadays.

-Yeah, it's readily available.

0:58:440:58:47

I'm going to just use some that I marinated before.

0:58:470:58:54

Right, and how long does that go in the fridge for, then?

0:58:540:58:56

This has been in the fridge for about half an hour.

0:58:560:58:59

-OK.

-This has been in the fridge for half an hour.

0:58:590:59:02

Like I said, you could marinate it overnight if you'd like to.

0:59:020:59:05

In the hot ghee which is nice and smoking, we add some cloves,

0:59:050:59:09

cardamom...

0:59:090:59:11

-Right.

-Cumin, bay leaf and stuff

0:59:140:59:19

-and then I just go straight with the marinated goat.

-OK.

0:59:190:59:22

That's just plain yoghurt you've got in there, full fat yoghurt?

0:59:220:59:25

Just regular plain full fat yoghurt

0:59:250:59:27

and the idea is to brown the meat up slightly, sort of cook it off.

0:59:270:59:32

You're going to brown it in that pan? It's a bit hot, isn't it?

0:59:360:59:38

-There you go.

-Thanks for that.

-There you go.

-It's absolutely fine.

0:59:380:59:41

And just sort of turn it around...

0:59:420:59:44

You've got spices in there, first of all?

0:59:440:59:45

Yeah, the spices need to go in first.

0:59:450:59:47

Whenever you're using whole spices, you would want to sort of have them

0:59:470:59:53

first thing in the oil so it releases that...

0:59:530:59:54

The sink is back there if you want to wash your hands.

0:59:540:59:57

There we go. We've got that.

0:59:571:00:00

In here, I've got everything else that I've just chopped up,

1:00:001:00:03

then we go with the flour, the chickpea flour and we just add

1:00:031:00:06

a little bit of water, I take it, just to combine this, yeah?

1:00:061:00:08

Yeah, only ever so slightly just to get a slightly stiff dough,

1:00:081:00:13

not too much body. You don't want it to be too wet.

1:00:131:00:15

Cos the chickpea flour absorbs water

1:00:151:00:17

a lot quicker than plain flour, doesn't it?

1:00:171:00:19

Yeah, it does and also because of the onions

1:00:191:00:21

and the other things that have gone into it.

1:00:211:00:23

A little bit of garlic into this.

1:00:231:00:26

So, with the meat in this, is this a northern part of India, then?

1:00:261:00:30

This is Rajasthani,

1:00:301:00:31

it's a very traditional sort of Rajasthani dish with goat.

1:00:311:00:36

It's a very dry and arid climate, not much grows there.

1:00:361:00:41

Apart from goats.

1:00:411:00:43

Goat is a preferred cattle, really, because they don't need much

1:00:431:00:47

to live off and they're reared both for milk and for meat.

1:00:471:00:52

-Yeah.

-Just a tiny bit more.

1:00:521:00:54

There you go. So, you mix that together,

1:00:541:00:56

leave that to one side and we end up with...

1:00:561:00:59

We've got a paste of onions and chillies and garlic in there.

1:00:591:01:03

That's in that one, OK?

1:01:031:01:04

So, that goes straight in as well.

1:01:061:01:08

So, would you use...

1:01:081:01:09

Things like the saddle of goat, what would you do with that?

1:01:091:01:12

Just pan-fry it?

1:01:121:01:13

Well, traditionally when you're buying meat in India,

1:01:131:01:17

you don't go around choosing saddles and racks.

1:01:171:01:20

You just get the whole carcass chopped up with the meat,

1:01:201:01:23

with the bone in there and you just cook the whole thing together.

1:01:231:01:26

-Right.

-The whole thing is cooked and then when you're eating,

1:01:261:01:29

you get sort of different textures.

1:01:291:01:32

You get meat with the bone, just meat or...

1:01:321:01:36

The entire meal is a discovery of textures, really.

1:01:361:01:41

And so you'd cook it with heart, livers, everything in there.

1:01:411:01:45

-Oh, the whole lot?

-Yeah, everything, everything.

1:01:451:01:47

That's how you'd buy your meat back in India, you just sort of...

1:01:471:01:50

So what's going in there now, then? What have you got in here?

1:01:501:01:52

Well, I've got in the same blender that we sort of blitzed the onions,

1:01:521:01:58

I'm going to coarsely chop the sweetcorn and that's going

1:01:581:02:03

to go into this as well.

1:02:031:02:05

OK.

1:02:051:02:07

So, does that thicken the curry as well or not?

1:02:071:02:09

It will both thicken and sweeten the sort of flavour of the curry.

1:02:091:02:14

There you go. I've got my bread here.

1:02:141:02:17

-Now, you've been in India recently.

-Yes.

1:02:171:02:20

On this train, tell us about the train, then. Fascinating, this.

1:02:201:02:23

Oh, it's a brand-new sort of luxury train being launched in India.

1:02:231:02:28

-The railways have launched this most ambitious train journey.

-Right.

1:02:281:02:32

And it's being dubbed as a really incredible sort of luxury train,

1:02:321:02:36

state of the art. It travels through the country.

1:02:361:02:39

It's a really pan-Indian journey and you get to see

1:02:391:02:41

a lot of places in the sort of span of ten days, but it takes out

1:02:411:02:45

the niggle of actually packing and catching flights.

1:02:451:02:47

Is this like when they have those amazing...

1:02:471:02:50

Well, it is a hotel on a train, isn't it?

1:02:501:02:52

It is actually a hotel on the train, that's what it is.

1:02:521:02:55

You get off at different places every day and go off

1:02:551:02:57

and explore different markets and forts and palaces and what have you.

1:02:571:03:03

So, how long do we cook that for, then?

1:03:031:03:05

Well, at this point,

1:03:051:03:07

we've got the onions and the corn and everything else into it.

1:03:071:03:11

-Add a bit of stock.

-Yeah.

1:03:111:03:14

And you could use lamb stock or chicken stock if you're using any.

1:03:141:03:17

-OK.

-And then sort of let it simmer for about 45 minutes.

1:03:171:03:23

So, I'm going to move that to one side.

1:03:231:03:24

So, we cook that for, what, 45 minutes?

1:03:241:03:27

Yeah, you cook it really slow and long,

1:03:271:03:29

until the goat is really tender and all the sort of flavour

1:03:291:03:32

from the sweetcorn and the spices and everything

1:03:321:03:34

is kind of permeated in.

1:03:341:03:36

Now, where was the millions of chillies that you got in?

1:03:361:03:39

Well, it went into the onion and garlic paste

1:03:391:03:42

and so I had a couple of chillies in there.

1:03:421:03:44

More than a couple - four or five.

1:03:441:03:46

THEY LAUGH

1:03:461:03:48

You all right, Tim?

1:03:481:03:51

-Breakfast!

-It IS breakfast!

1:03:511:03:54

Now, apart from going to India and bits and pieces,

1:03:541:03:56

you've got these masterclasses

1:03:561:03:58

-which I'm interested about at the restaurant.

-That's right.

1:03:581:04:02

We launched Cinnamon Kitchen a year and a bit ago

1:04:021:04:04

and last year was all about Cinnamon Kitchen.

1:04:041:04:07

We won a lot of awards and it took a fair bit of my time

1:04:071:04:11

and then we started cookery masterclasses

1:04:111:04:15

-and they've been going really well.

-Right.

1:04:151:04:18

-There's a lot of interest around that. We do one every month.

-Yep.

1:04:181:04:22

So, that's been that and then going forward this year,

1:04:221:04:27

we just realised time just flies.

1:04:271:04:29

We're getting into the tenth year of Cinnamon Club,

1:04:291:04:31

so we're planning some really big celebrations around the tenth year.

1:04:311:04:39

Yep. So, what have you put in there, then? Cos we missed that.

1:04:391:04:44

-This is the curry that's been cooking for about 45 minutes.

-Yeah.

1:04:441:04:48

It's really nice and slow and I've just let it down slightly

1:04:481:04:51

with a bit of yoghurt and finished off

1:04:511:04:53

-with a bit of fresh coriander and that's it.

-And that's it?

1:04:531:04:55

So, the coriander goes in at the last minute. The bread over here,

1:04:551:04:58

I take it basically you don't put any butter in here.

1:04:581:05:01

-This is just ghee gone in to glaze it.

-That's it.

1:05:011:05:03

And to cook it, it's really simple.

1:05:031:05:05

You've made the dough, you flatten it out and you cook it here,

1:05:051:05:08

-you let it get a nice colour.

-No yeast, nothing, you just leave it...

1:05:081:05:11

Unleavened, really rustic, very simple kind of bread and you just...

1:05:111:05:16

Nearly there, nearly there.

1:05:161:05:19

Right, there you go. There's your cloth.

1:05:191:05:22

Doesn't need it - asbestos hands.

1:05:221:05:24

-There you go.

-That's all right.

1:05:241:05:26

And then I'll just flip this over.

1:05:281:05:31

-We like this colour, we like this sort of...

-Oh, you like that bit?

1:05:331:05:36

You don't like the other bit.

1:05:361:05:37

You need the colour on it and it just sort of gives it

1:05:371:05:40

a really nice texture as well.

1:05:401:05:42

Right, OK.

1:05:421:05:44

-There you go.

-OK.

1:05:451:05:47

Right, and then I'll just brush this over the top

1:05:471:05:50

and leave you to serve it up.

1:05:501:05:52

So, you could do this with rice, anything like that.

1:05:521:05:55

You could serve it with rice, yeah, pilau rice

1:05:551:05:58

or a simple plain steamed rice will be just as good,

1:05:581:06:00

but this is from the region.

1:06:001:06:01

-Chickpea bread is so popular back in Rajasthan. It's...

-Traditional.

1:06:011:06:07

-Can you cook that bread ahead of time?

-I beg your pardon?

1:06:071:06:10

Can you cook it ahead of time or do you have to do it...

1:06:101:06:12

You could cook it ahead of time.

1:06:121:06:14

It's just such a simple thing to do.

1:06:141:06:17

-I mean...

-I must say, it looks delicious.

1:06:171:06:21

There you go, I'll move it over there.

1:06:211:06:23

OK, so we've got...

1:06:251:06:26

So, you move this to mop up the juices, then, I take it?

1:06:261:06:28

Yeah, and then you just sort of...

1:06:281:06:30

And while you've got it, you were wondering

1:06:321:06:34

about the chillies earlier, you've got to get some chilli into it.

1:06:341:06:38

You've got to get some chilli? You've got five in there already.

1:06:381:06:41

There we go.

1:06:411:06:43

-There you go.

-You couldn't have done without the sprig of coriander.

1:06:441:06:48

Remind us what that dish is again.

1:06:481:06:49

Well, this is Rajasthani-style goat and sweetcorn curry

1:06:491:06:52

-with chickpea bread.

-How delicious is that?

1:06:521:06:55

There you go. I have to say, it smells fantastic.

1:07:011:07:04

-You can smell it from over there, yeah.

-Have a seat over here, Vivek.

1:07:041:07:07

I don't know about goat at just gone quarter past ten in the morning,

1:07:071:07:11

but tell us what you think of that.

1:07:111:07:12

The rest of the cast are more worried than me, I think.

1:07:121:07:15

But, like you say, you could use lamb, you could use chicken.

1:07:151:07:17

-Oh, wow!

-You could do it with chicken,

1:07:171:07:19

you wouldn't get the same sort of flavours,

1:07:191:07:21

-but a guinea fowl would be great with this.

-Oh, right.

1:07:211:07:23

Cos they farm them now, which is fine.

1:07:231:07:26

What do you reckon to that?

1:07:261:07:28

Now, that's fantastic.

1:07:281:07:29

-But the flavour, it's kind of like lamb, but not as...

-No, it's...

1:07:291:07:34

That's that chilli kicking in now, is it?

1:07:341:07:36

THEY LAUGH

1:07:361:07:37

-Yeah, that's me woken up!

-Yeah, exactly.

1:07:371:07:40

But it is kind of like a mild flavoured lamb, isn't it?

1:07:401:07:43

It is, it is. It is, yeah. It keeps coming at you as well.

1:07:431:07:48

You're not going to get any of this, guys.

1:07:481:07:50

Tim's just happy eating it all.

1:07:501:07:52

Tim McInerney - a man with a goatee eating a curry that's goaty.

1:07:561:08:00

Now it's time for the omelette challenge.

1:08:001:08:02

This week, it's Andrew Turner vs Glynn Purnell

1:08:021:08:05

and Glynn is determined to better his score of 19.12 seconds.

1:08:051:08:08

Let's see how he does.

1:08:081:08:10

It's time for the omelette challenge.

1:08:101:08:12

Glynn, you're near the top of our centre of our pan here,

1:08:121:08:15

19.12 seconds.

1:08:151:08:17

Andrew, you're not on the board here

1:08:171:08:18

cos you've not been in the studio before.

1:08:181:08:20

So, usual rules apply, three egg omelette as fast as you can.

1:08:201:08:23

Three, two, one... Go!

1:08:231:08:24

Go, go, go, go, go!

1:08:291:08:31

-He's turned it off!

-Course I haven't turned it off!

-I'm joking!

1:08:371:08:40

That's like how I cook.

1:08:471:08:48

GONG

1:08:481:08:50

GONG

1:08:501:08:53

Look at this! Look at that!

1:08:531:08:57

That's terrible!

1:08:571:08:59

Yeah, I think that's more of a quail egg omelette, really.

1:08:591:09:02

I was trying to grab this

1:09:021:09:03

because I thought it was butter, and it's cheese!

1:09:031:09:05

LAUGHTER

1:09:051:09:07

-This is actually an omelette, look.

-Nearly.

1:09:081:09:11

-You've been practising, though.

-Er... Erm...

-Yeah, he has.

1:09:111:09:14

Right, Glynn, I'll get to yours in a minute.

1:09:141:09:19

Andrew, Andrew...

1:09:191:09:22

That was a good effort by Andrew.

1:09:221:09:24

Where do you think you've come on our board?

1:09:241:09:27

-26?

-26?

1:09:271:09:29

You have been practising cos you were pretty close with that.

1:09:291:09:31

27.16, which puts you about there.

1:09:311:09:35

-That's good, that is.

-That's pretty good, pretty respectable time.

1:09:351:09:39

-Yep.

-Glynn...

1:09:391:09:40

You're certainly not quicker

1:09:451:09:46

and you're certainly not going on the board.

1:09:461:09:48

You're going in the bin.

1:09:481:09:49

But this is for all the viewers that are of a particular age.

1:09:491:09:54

MUSIC: What Makes You Beautiful by One Direction

1:09:541:09:59

And I'm going to close that cos there'll be tears afterwards

1:09:591:10:02

and I'm going to play this.

1:10:021:10:03

ACCELERATION OF FORMULA ONE CARS That sounds better!

1:10:031:10:06

Glynn Purnell proving that nonstick pans are no match for him.

1:10:101:10:14

Now, up next, it's the mighty Michael Caines who is cooking up

1:10:141:10:17

a grey mullet dish that is chockfull of Asian inspiration.

1:10:171:10:22

-It's Michael Caines. Good to have you on the show.

-Good to be back.

1:10:221:10:25

What are we cooking? We're cooking grey mullet.

1:10:251:10:27

-Grey mullet, yeah.

-It's probably the first time we've cooked it.

1:10:271:10:29

Yeah, grey mullet - you get red mullet,

1:10:291:10:31

grey mullet's slightly different, longer,

1:10:311:10:33

a slight earthier flavour so it's nice to use a fish also

1:10:331:10:36

that's not so much in demand

1:10:361:10:38

and I thought we'd do something different today.

1:10:381:10:40

-It's quite difficult to catch.

-Yeah.

-It's quite feisty.

1:10:401:10:43

Often found in river estuaries and the likes of murky waters

1:10:431:10:48

and we're going to do that with a stir-fry of mangetout,

1:10:481:10:51

we've got a few bean sprouts,

1:10:511:10:53

some shiitake mushrooms and of course I was watching

1:10:531:10:56

a couple of weeks ago, Ken said don't cook with sesame oil

1:10:561:11:00

so we're going to use that to finish with.

1:11:001:11:02

We've got some toasted sesame seeds

1:11:021:11:03

and then well make a sauce with lemon grass and lemon thyme,

1:11:031:11:07

we've got some shallots and some mushrooms there

1:11:071:11:10

which we're going to slice and then we're going to add

1:11:101:11:12

a bit of white wine separately to reduce, some fish stock and cream.

1:11:121:11:14

OK, so I'm going to get straight on

1:11:141:11:16

cos I know there's a fair bit of chopping.

1:11:161:11:17

Bit like when Tana's ever on, she gets me to chop everything.

1:11:171:11:20

So, lemon grass we're going to serve with that.

1:11:201:11:23

Quite a bit of lemon grass for this.

1:11:231:11:25

You're going to chop it nice and thin

1:11:251:11:26

-cos the sauce literally cooks in real time, doesn't it?

-Yes, it does.

1:11:261:11:29

What I'm going to do is just slice the skin so it gets nice and crispy.

1:11:291:11:36

I always like to have crispy skin and I'll put that in in a minute.

1:11:361:11:41

Meanwhile, I'll get the...

1:11:411:11:42

And it doesn't take very long to cook, this, does it?

1:11:421:11:45

No, it doesn't, so timing is everything with fish.

1:11:451:11:49

A little bit of salt and pepper on there.

1:11:491:11:52

I've got a sauce here which I'm going to make.

1:11:521:11:54

We've got some shallots, which I'm going to sweat

1:11:541:11:57

with the button mushrooms and of course the lemon grass

1:11:571:12:00

so I'll just get that on now.

1:12:001:12:01

It's a very, very quick dish to do and the sauce is really quick

1:12:031:12:07

-and easy to make so I've got the white wine...

-Oh, you did have.

1:12:071:12:10

We'll get some more, don't worry. You'll get some fish stock.

1:12:101:12:13

Great minds think alike. Just a bit of wine there.

1:12:131:12:16

Gewurtztraminer I'm using and that's a lot fruitier

1:12:161:12:19

so we're just going to reduce that separately

1:12:191:12:23

and then add it to the sauce itself.

1:12:231:12:26

So, I've had my first disaster, I'm sure there'll be a few more.

1:12:261:12:29

-Last time, I think I used all the pans.

-Yeah, you did.

1:12:291:12:33

-We've restrained you on this one.

-Yeah, I know.

1:12:331:12:35

-I thought, "Hang on..."

-Do you want some fresh thyme in there as well?

1:12:351:12:37

Absolutely, a bit of thyme and just a little bit of salt.

1:12:371:12:41

Salt's good when you're sweating vegetables

1:12:411:12:43

cos it just brings out the moisture.

1:12:431:12:45

I'm going to cook the fish in a little bit of olive oil, OK,

1:12:451:12:50

and going to get that really crispy so we're going to cook it

1:12:501:12:52

mainly on that skin side.

1:12:521:12:55

Brilliant, thank you. We're going to sweat that a little bit more.

1:12:551:12:59

-A bit more?

-Yeah.

-A bit of stock in there. There you go.

1:12:591:13:03

-There's your stock.

-Thank you.

-That's fine.

-Reduce that.

1:13:031:13:07

Now, Tana, big fan of cooking fish for the kids or...

1:13:071:13:11

-Yes, I am, actually.

-What about grey mullet?

1:13:111:13:14

It's not the type of thing you'd find from your local store, is it?

1:13:141:13:16

Never done it before, but I'm sure they'd love it.

1:13:161:13:19

Paul, ever tried grey mullet?

1:13:191:13:21

I don't think I have tried grey mullet, no.

1:13:211:13:23

-There we go, right.

-Always a first, which is good.

1:13:231:13:26

Place the fish in and just hold it down

1:13:261:13:29

-cos it tends to twist a bit in the pan.

-It does.

1:13:291:13:32

-So, we've got quite a quick and easy sauce to make.

-There you go.

1:13:321:13:36

Just move those out of the way.

1:13:361:13:38

The fish stock which you've put in is going to reduce by about half

1:13:381:13:41

and then we're going to add the cream.

1:13:411:13:43

It's nice to sweat the flavours, the oils out of the lemon grass,

1:13:431:13:46

get a really pungent flavour.

1:13:461:13:48

Now, particularly the wine that you've used there,

1:13:481:13:50

it's something slightly different.

1:13:501:13:51

-It's not just any old wine, is it, really?

-That's right.

1:13:511:13:54

It's not any old wine, it's Gewurtztraminer.

1:13:541:13:57

Fruitier, tends to be a lot more fresh.

1:13:571:14:02

You know when you use a normal white wine,

1:14:021:14:03

you've got to reduce it right down to nothing.

1:14:031:14:05

The thing about Gewurtztraminer,

1:14:051:14:07

-you don't have to cook it out, do you?

-Exactly.

1:14:071:14:09

It's you're using Noilly Prat, that's a good alternative

1:14:091:14:12

or even a little bit of Martini, which is nice.

1:14:121:14:15

Yeah, something like a vermouth, something like that. Yep, OK.

1:14:151:14:18

Yep, a vermouth is great.

1:14:181:14:20

I'll add the reduced wine. Nice crispy skin so use a nice big pan.

1:14:201:14:26

Now, we're going to get our stir-fry, so having listened to Ken,

1:14:261:14:29

I'm just going to use a little bit of olive oil or...

1:14:291:14:32

-Ground nut oil.

-Or if you're allergic to nuts, a bit of veg oil.

1:14:321:14:37

Just a little bit of bean sprouts. Do you want to do me some sliced...

1:14:371:14:40

I'll do those, yeah.

1:14:401:14:42

You just let that saute down.

1:14:421:14:44

I'm going to spend the entire six minutes chopping.

1:14:441:14:47

I'm just going to add the white wine now, like so.

1:14:471:14:52

Now, the great thing about this and stir-fries is that they're so quick.

1:14:521:14:56

Absolutely, really quick.

1:14:561:14:59

Touch of salt just to help.

1:14:591:15:01

Just wilt those vegetables down. That's it.

1:15:031:15:06

Great.

1:15:061:15:08

And it's quite an indulgent dish with that cream as well, isn't it?

1:15:081:15:11

It is. It's quite unusual, stir-fry and the sesame and the cream

1:15:111:15:14

is quite an unusual combination.

1:15:141:15:16

When you see it, it's not a heavy sauce,

1:15:161:15:18

but I'm quite an indulgent sort of guy, I guess.

1:15:181:15:22

Can't you tell by the waistline these days?

1:15:221:15:24

Honestly...

1:15:241:15:26

Now, talk about indulgent, this new place you've got in Manchester.

1:15:261:15:29

-Yeah.

-It's got a fancy top floor.

-We do, we have five Fabulous suites.

1:15:291:15:34

We've got rooms in ABode through C, D, E and F -

1:15:341:15:37

Comfortable, Desirable, Enviable and Fabulous

1:15:371:15:39

and on the Fabulous suite, we've got five wonderful Fabulous suites

1:15:391:15:43

and we've introduced these chocolates as well

1:15:431:15:47

and they're called Filthy

1:15:471:15:49

so it's Filthy on the Fabulous fifth so it's going to be good.

1:15:491:15:54

So, just sweating down this, just a little bit more oil maybe in there,

1:15:541:16:00

just before we add the soy.

1:16:001:16:02

We've got our toasted sesame here.

1:16:021:16:06

-So, the sauce for that, you're bringing it down.

-Absolutely.

1:16:061:16:09

Bring it down, just going to have a taste. I need a new spoon now.

1:16:091:16:13

-There you go.

-Best practice and all that.

1:16:131:16:16

-Just a tad of oil towards the finish.

-I might swap that.

1:16:161:16:20

Absolutely.

1:16:201:16:21

So, the fish, literally treat this like most fish

1:16:211:16:25

when you pan-fry it - cook it, do it halfway, turn it over,

1:16:251:16:28

-switch the pan off and let it cook the remainder...

-Yeah, that's great.

1:16:281:16:32

And fish doesn't take long at all.

1:16:321:16:34

A lot of people overcook fish because they think it takes ages.

1:16:341:16:37

It doesn't, it just takes a few minutes.

1:16:371:16:39

The veg will go in the centre of the plate and I've got some lime...

1:16:391:16:42

-Do you want some of those?

-Yeah, got them in already.

1:16:421:16:44

Just a little bit of lime juice on the fish.

1:16:441:16:46

And a little bit in here.

1:16:461:16:48

So...

1:16:481:16:50

-You all right?

-Yeah, there you go.

-All right, I'll use that one.

1:16:531:16:56

-Which plate do you want? That one or that one?

-Oh, that's fine.

-This one?

1:16:561:16:59

-Yeah.

-There you go.

1:16:591:17:00

So, just the vegetables in the middle of the plate

1:17:001:17:04

-and just crisscross the...

-That's my cue, then, is it? Crisscross...

1:17:041:17:10

Crisscross the fish on top of that.

1:17:101:17:11

We're doing well today, aren't we? LAUGHTER

1:17:111:17:14

Carry on, Michael, nobody's noticed.

1:17:141:17:16

-Go on, there you go.

-Thanks.

-Honestly, having a smashing time!

1:17:191:17:24

There you go.

1:17:241:17:25

-Right.

-I didn't know we did comedy.

-No, we could do if you want, yeah.

1:17:251:17:31

-There you go.

-But the sauce, don't reduce it too much.

1:17:311:17:34

It's a light sauce and I like it

1:17:341:17:36

because it's a quick and easy sauce to do

1:17:361:17:40

and, actually, you couldn't get me the sesame oil, could you?

1:17:401:17:44

-All right, sesame oil.

-Right behind me.

-Behind? Oh, there you go.

1:17:441:17:48

Just a little bit of the cream sauce

1:17:481:17:50

and then just garnish with a little sesame oil around the edge.

1:17:501:17:54

Also, I'm just going to put a little bit of lime on the side

1:17:541:17:58

and just dribble with that, James. Fantastic. That's fine.

1:17:581:18:01

That's enough and a little bit of cracked pepper.

1:18:011:18:04

-Great.

-Happy with that?

-Yeah, that's good.

-Remind us what dish is again.

1:18:041:18:06

Pan-fried red mullet...

1:18:061:18:08

Smashing pan-fried red mullet with a little bit of stir-fry

1:18:081:18:11

of mangetout, we've got some bean sprouts in there,

1:18:111:18:14

some shiitake mushrooms with a little lemon grass sauce.

1:18:141:18:17

Easy as that. We need six people to clear up!

1:18:171:18:19

There we go. Right, we'll just leave the mess over there.

1:18:231:18:26

This is what you do, you can dive in.

1:18:261:18:29

Tell me what you think.

1:18:291:18:30

It looks amazing.

1:18:301:18:32

Your first taste of grey mullet. It's fabulous.

1:18:321:18:35

I've always got to use that line cos I love it.

1:18:351:18:37

Well, I say cook it on the skin, keep it nice and crispy.

1:18:371:18:39

-Crispy, yeah, and fresh.

-What do you think?

1:18:391:18:42

And the texture of the veg, don't overcook the veg.

1:18:421:18:44

-It's quite nice to have the fresh veg there.

-And so quick and simple.

1:18:441:18:48

-It was, yeah, the whole thing in one go.

-That's right.

1:18:481:18:50

It'll just take you two hours to clean up,

1:18:501:18:52

the way that we're cooking.

1:18:521:18:53

-Oh, dear.

-It's amazing.

-You like that?

1:18:531:18:56

Don't forget, Paul, it has to come up this end as well!

1:18:561:18:58

THEY TALK OVER EACH OTHER

1:18:581:19:01

-Hold on.

-Dive in.

-Wait, wait, wait. OK.

-There you go.

1:19:011:19:05

You don't have to use grey mullet, you can use whatever you want.

1:19:051:19:08

No, you can use red mullet and the really good alternative,

1:19:081:19:11

gurnard, that's a wonderful fish.

1:19:111:19:12

Again, not in huge demand,

1:19:121:19:14

but it's tasty and very easy to cook, very quick.

1:19:141:19:17

Paul likes it and I'm sure the girls are going to dive in to it.

1:19:171:19:19

A lovely mullet from Michael

1:19:231:19:24

and James is almost growing his own mullet there, too.

1:19:241:19:27

Now, when Rhod Gilbert came to the studio to face his food heaven

1:19:271:19:30

or food hell, he was craving curry,

1:19:301:19:32

but would he have to settle for scallops? Let's find out.

1:19:321:19:36

Now it's time to find out

1:19:361:19:37

whether Rhod will be facing food heaven or food hell.

1:19:371:19:40

Everybody here has made their minds up.

1:19:401:19:41

Food heaven would be, of course, chicken,

1:19:411:19:43

a nice little chicken curry. Lovely.

1:19:431:19:46

All these different spices with a pile of chips

1:19:461:19:49

that are going to go with it.

1:19:491:19:50

Alternatively, the dreaded food hell.

1:19:501:19:52

We've got scallops over there with some mash,

1:19:521:19:54

a nice little sort of cream sauce to go with it, with some fennel

1:19:541:19:56

and baby leeks, bit of asparagus,

1:19:561:19:59

topped with a bit of Gruyere cheese under the grill.

1:19:591:20:01

You can dress it up however you want. I don't want it.

1:20:011:20:04

-You don't want it?

-No. I don't mind some of the bits you've got with it,

1:20:041:20:08

but scallops, no. I didn't even know they looked like that, to be honest.

1:20:081:20:11

Louise and Jenny didn't want curry, either.

1:20:111:20:13

They didn't want curry?

1:20:131:20:15

And, unfortunately, he's stuck by his guns

1:20:151:20:17

so that's what you're getting. You're getting scallops.

1:20:171:20:19

-We've...

-LAUGHTER

1:20:191:20:22

We got on quite well over there.

1:20:221:20:24

That's what you're getting.

1:20:241:20:26

I said you had a nice top on and everything.

1:20:261:20:28

Right, so we've got our scallops over here.

1:20:281:20:31

-Now, you may want to go round here.

-There's a chicken curry there!

1:20:311:20:35

I know, that's why I'm moving you over there so you can have a look

1:20:351:20:39

about how we prepare these scallops.

1:20:391:20:40

So, what I want you to do, if you can prepare the asparagus, the leeks

1:20:401:20:45

and the fennel there, I'm going to get my sauce on, first of all,

1:20:451:20:49

for this, a nice little thin sauce of shallots...

1:20:491:20:52

-It's a beautiful creature.

-I don't like them.

1:20:521:20:56

-See that? Still alive.

-That's still alive?

-Still alive, yeah.

1:20:561:21:00

Doesn't he get a vote?

1:21:001:21:02

LAUGHTER

1:21:021:21:04

I'm sure he'd go for chicken curry right now.

1:21:041:21:06

What was that?

1:21:101:21:12

"Chicken curry!"

1:21:121:21:14

I can't believe that's what...

1:21:161:21:17

-I didn't even know they looked like that.

-That's what they look like.

1:21:171:21:20

These are the hand-dived scallops that they catch,

1:21:201:21:24

mainly the really good stuff

1:21:241:21:25

I reckon is off the west coast of Scotland,

1:21:251:21:28

like most of the great seafood.

1:21:281:21:30

They've got wonderful seafood up there.

1:21:301:21:32

Hand-dived, you get the smaller ones round the Isle of Man,

1:21:321:21:35

which are brilliant as well.

1:21:351:21:36

There's really large ones, but these are delicious.

1:21:361:21:38

JAMES LAUGHS Look at his face!

1:21:411:21:44

So, they've got their yellow roe, we can keep that,

1:21:441:21:47

but I'm actually not going to use it for this one

1:21:471:21:50

so we've got our sauce here, we've got some...

1:21:501:21:52

Who first decided to eat that?

1:21:521:21:54

It was fantastic!

1:21:541:21:55

I don't know, but it's been good ever since, you see?

1:21:561:21:59

So, what is that bit of it that you're pulling out there, then?

1:21:591:22:02

Yeah, well, some you can eat, some you can use for sauces...

1:22:021:22:05

But that bit, the main bit that we're used to

1:22:051:22:07

seeing on a plate, what part of a scallop is that?

1:22:071:22:09

That's the most beautiful muscle of the scallop.

1:22:091:22:11

The most beautiful muscle?

1:22:111:22:13

It's like the heart, its like the heart of the scallop.

1:22:131:22:15

Yeah, it's very romantic, yeah(!)

1:22:151:22:17

LAUGHTER

1:22:171:22:19

Right, I've got my sauce on here.

1:22:191:22:21

I've got a little bit of shallot in there, some white wine,

1:22:211:22:24

cooking away nicely with a little bit of stock and then I need

1:22:241:22:28

to make this potato, or rather I need to make pommes duchesse,

1:22:281:22:31

which is baked potato,

1:22:311:22:32

which you need to take out the skins,

1:22:321:22:35

put it through a potato ricer and you mix it.

1:22:351:22:37

It's not mashed potato, it's pommes duchesse so you mix in an egg yolk,

1:22:371:22:40

a tiny little bit of butter in there as well

1:22:401:22:42

and that's going to be piped around the edge over here.

1:22:421:22:45

I'm blanching off my asparagus and everything else

1:22:451:22:48

so that's got the asparagus, we've got the little leeks

1:22:481:22:51

and the little baby fennel in there.

1:22:511:22:52

The sauce is coming away nicely.

1:22:521:22:54

The shells, I've got... That's what we're going to use.

1:22:541:22:58

We're going to use these to cook with

1:22:581:23:00

and this is where the old coquille St Jacques comes from

1:23:001:23:02

cos you actually use the shells. Wash them up.

1:23:021:23:05

Can I use those scallops, please, Chef?

1:23:051:23:08

-There you go.

-Thank you.

1:23:081:23:10

And we'll just basically slice these.

1:23:101:23:12

-Can I tell you a very quick jacket potato story, James?

-Go on, then.

1:23:121:23:16

I was in a food hall in Australia once and I ordered

1:23:161:23:19

a jacket potato from this jacket potato stand and it came in

1:23:191:23:24

a little polystyrene tray with tuna mayonnaise or whatever it was

1:23:241:23:27

and as I started eating it, there was a shelving bracket,

1:23:271:23:29

-one of those L-shaped shelving brackets in it.

-"In it"?

1:23:291:23:32

In it and I took it back to the guy

1:23:321:23:34

and I said there was a shelving bracket in there.

1:23:341:23:36

He said, "Well, that's ridiculous. There's no way that could happen."

1:23:361:23:39

And I looked behind him and there was a shelf like that.

1:23:391:23:42

LAUGHTER

1:23:421:23:45

And I thought...

1:23:451:23:46

Absolutely true!

1:23:481:23:51

THEY CONTINUE TO LAUGH

1:23:511:23:54

And what was his answer?

1:23:561:23:58

I think he gave me my money back.

1:23:581:24:01

I think he accepted defeat gracefully at that point.

1:24:011:24:03

He was very apologetic.

1:24:031:24:05

Right, pommes duchesse, we need that in a piping bag.

1:24:081:24:10

What is pommes duchesse?

1:24:101:24:11

I have to explain that! It's mashed potato, but without the cream.

1:24:111:24:15

It's basically baked potato kind of stuff, but...

1:24:151:24:18

-It's baked potato in a bag, is it?

-Eh?

-Baked potato in a bag.

1:24:181:24:22

-Back to front.

-Right!

1:24:221:24:25

-Right.

-Why would you ruin a perfectly good baked potato?

1:24:261:24:28

-Right.

-It's one of my favourite foods.

1:24:311:24:33

Right, now he's going to pipe it round the edge.

1:24:331:24:35

You've done that before, that's for sure.

1:24:381:24:41

-Getting it, Rhod?

-Yeah.

-You want to do the next one?

1:24:431:24:46

It's not making it any more appealing.

1:24:461:24:48

-There you go. You're next, Rhod.

-Am I?

-Oh, yeah.

-Oh, sorry.

-You ready?

1:24:481:24:53

-You watched me closely, yeah?

-No, I didn't watch at all.

1:24:531:24:56

Couldn't stop thinking about

1:24:561:24:57

how you were ruining a perfectly good jacket potato.

1:24:571:24:59

Oh, dear.

1:24:591:25:01

Oh, this is like The Generation Game.

1:25:021:25:04

-Very nice, Rhod.

-That's all right, actually.

1:25:071:25:09

Yeah, yeah, we're getting the hang of it.

1:25:091:25:11

It's not bad. Yep.

1:25:111:25:14

-There we are.

-Looking good.

-Tidy that up a bit there.

1:25:141:25:17

Yeah, that's it, fill the gaps in, fill the gaps in.

1:25:171:25:20

What do you reckon, James?

1:25:201:25:21

It's nice, but I don't need it cos I've got...

1:25:211:25:23

-So, you don't want that one?

-No, I don't want that one.

1:25:231:25:26

What's wrong with that one?

1:25:261:25:27

-I was just giving you something to do.

-What's wrong with it?

1:25:271:25:29

LAUGHTER

1:25:291:25:31

Right, so we've got our scallop... What's wrong with that?!

1:25:311:25:34

-There's nothing wrong with that.

-Look at that.

1:25:341:25:36

Right, so, basically, we've got the scallops.

1:25:361:25:39

Everything else has gone in there, the veg and stuff like that,

1:25:391:25:43

and then we're going to take the cheese, this Gruyere cheese...

1:25:431:25:46

You got a grater there? There you go.

1:25:461:25:48

-Little grater, we go over the top...

-I thought Gruyere had holes in it.

1:25:481:25:51

Emmental has got holes in it.

1:25:531:25:56

Do you want a taste?

1:25:561:25:58

Hasn't Gruyere got holes in it?

1:25:581:26:00

-Breadcrumbs.

-I must be buying the wrong type of Gruyere.

1:26:001:26:03

LAUGHTER

1:26:031:26:05

I'll have to change my Gruyere supplier.

1:26:051:26:08

Full of holes!

1:26:081:26:10

-It has got holes in it, hasn't it?

-This goes under the grill.

1:26:131:26:16

Give me strength! That goes under the grill.

1:26:161:26:19

Do you want to taste this curry? This is the first time...

1:26:191:26:22

Of course I want to taste the curry, that's my food heaven!

1:26:221:26:25

-Not that thing, whatever it is.

-Chop me up some coriander.

1:26:251:26:28

I'll let you have a taste of this.

1:26:281:26:32

There you go.

1:26:321:26:34

So, this is the chicken curry.

1:26:341:26:37

This has got all manner of different spices in there and everything else.

1:26:371:26:40

Caramelised onions, which you want in there as well. Salt.

1:26:401:26:43

Salt.

1:26:431:26:45

Black pepper, which we'll put in.

1:26:451:26:48

And just cos Aggi's here and he loves this bit,

1:26:481:26:51

it's going to be butter chicken.

1:26:511:26:53

-Olive oil is there.

-It's not olive oil, it's butter.

1:26:531:26:56

There you go. So it's in with your butter chicken.

1:26:561:26:59

Coriander goes in, see?

1:26:591:27:01

And then hopefully we've got... Have we got a bowl there?

1:27:021:27:05

Here you go.

1:27:051:27:06

-Does that smell good?

-It does smell good, yeah.

-Scallops are burning.

1:27:061:27:10

Good!

1:27:101:27:11

LAUGHTER

1:27:111:27:13

Oh, well, never mind.

1:27:131:27:14

-Shame about the scallops!

-No, they're all right.

-Curry's ready.

1:27:141:27:18

Right.

1:27:181:27:19

Oh, go on, burn the scallops, James.

1:27:211:27:23

-I'm with you on that, Rhod.

-Do you not like scallops either?

1:27:231:27:26

I like scallops, but I'm bang into that.

1:27:261:27:31

-That's proper food.

-Brilliant!

1:27:311:27:33

So, I get to have the heaven as well?

1:27:331:27:35

Yeah, it's half and half.

1:27:351:27:36

-Tell me what you think of that.

-I will.

1:27:361:27:39

-It's awesome.

-You like that?

-Mmm.

1:27:421:27:45

We haven't got any chips with it, but there you go.

1:27:451:27:47

No, the chips would have been nice, but...

1:27:471:27:49

LAUGHTER

1:27:491:27:50

Right, we've got the... We'll just put the...

1:27:501:27:54

-This is just to stop the shell from falling over.

-Mmm!

1:27:541:27:58

And then I'll bring this over.

1:27:581:28:00

That's amazing!

1:28:001:28:02

I'm full now, to be honest.

1:28:041:28:06

LAUGHTER

1:28:061:28:08

I don't think I can manage my scallops.

1:28:081:28:11

And there you have...

1:28:121:28:14

That's enough.

1:28:151:28:18

That does look pretty good, bud. You've got to...

1:28:181:28:20

No, honestly, I don't like scallops.

1:28:201:28:22

LAUGHTER

1:28:221:28:24

-You've got to try it.

-So, they're still scallops.

1:28:241:28:26

Unless you drew a face on it, it's not going to...

1:28:261:28:29

Tell us what you think.

1:28:311:28:33

Well, I can keep saying I don't like scallops.

1:28:351:28:38

I don't know how many times I can tell you, James!

1:28:381:28:42

-Fine! Have this, then.

-If I liked scallops, it'd be awesome.

1:28:421:28:46

Well, that's the whole point of the programme.

1:28:461:28:48

I'm trying to make you like them, but you're still...

1:28:481:28:50

You can't make somebody like things.

1:28:501:28:52

Well, you can't please everyone and Rhod was certainly

1:28:561:28:59

far from pleased to be served up scallops.

1:28:591:29:01

Now, I'm afraid that's all we've got time for on today's show.

1:29:011:29:05

I hope you've enjoyed taking a look back at some

1:29:051:29:07

of the fantastic recipes from the Saturday Kitchen archives.

1:29:071:29:10

Hopefully you've been inspired to get cooking.

1:29:101:29:12

Have a great week and we'll see you soon.

1:29:121:29:15

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