Posh-ish Nosh The Hairy Bikers' Comfort Food


Download Subtitles

SRT

ASS


Posh-ish Nosh

Dave Myers and Simon King cook some of their favourite comfort food. The Bikers use top-notch ingredients in special recipes to create showstopping dishes.


Similar Content

Browse content similar to Posh-ish Nosh. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

We've travelled the world and eaten everywhere from roadside bars

0:00:070:00:10

to restaurants with Michelin stars.

0:00:100:00:12

DOG BARKS

0:00:120:00:13

But there really is nothing like a bit of home cooking.

0:00:130:00:17

Coming into a warm kitchen

0:00:230:00:25

filled with the aroma of a tasty meal, bubbling away...

0:00:250:00:28

..it's one of life's great pleasures.

0:00:290:00:31

Lovingly prepared dishes with flavours that pack a punch.

0:00:340:00:37

It's the perfect way to put smiles on the faces

0:00:380:00:42

of your nearest and dearest.

0:00:420:00:44

We also discover the secrets to producing quality ingredients.

0:00:470:00:51

The smell is absolutely fantastic.

0:00:530:00:55

Drop in on some of the UK's homeliest tearooms and cafes, and...

0:00:560:01:01

Service!

0:01:010:01:03

..find out what chefs like to cook on their days off.

0:01:030:01:06

Oh, look at that!

0:01:060:01:08

It's much easier and much quicker.

0:01:080:01:10

There's nothing quite as comforting as simple home cooking.

0:01:120:01:16

Today, we're pushing the boat out.

0:01:300:01:32

Special recipes and top-notch ingredients

0:01:330:01:37

make for show-stopping dishes.

0:01:370:01:40

We're talking posh-ish nosh.

0:01:400:01:44

For posh nosh, you canna get much posher than a pork tenderloin.

0:01:460:01:49

Yeah, but the thing is -

0:01:490:01:50

pork tenderloin is the nicest choice bit,

0:01:500:01:53

but if you just kind of cook it or do medallions in a pan,

0:01:530:01:56

it's either boring or it's dry!

0:01:560:01:59

-Dry!

-Dry!

0:01:590:02:00

It's drier than a frog that's been sitting on a rock

0:02:000:02:04

in the Gobi Desert for a fortnight. It's that dry.

0:02:040:02:07

So first off, you take two loins,

0:02:140:02:15

and we're going to wrap it and stuff it.

0:02:150:02:18

Now, I'm going to do the stuffing,

0:02:180:02:19

which consists of lots of ingredients

0:02:190:02:21

which I'll tell you as we go along.

0:02:210:02:23

This silvery sinew here needs to be removed.

0:02:230:02:25

Because it will destroy the carving,

0:02:250:02:27

-the effect and general bonhomie of the dish.

-Indeed.

0:02:270:02:31

So just cut down there, just slither off your sinew, like so.

0:02:310:02:35

So we're going to start,

0:02:350:02:37

as every stuffing should start, with a shallot finely chopped,

0:02:370:02:42

and we going to put that in the butter that's in the pan there.

0:02:420:02:45

Now, a top tip about cooking with butter -

0:02:450:02:48

don't put anything in the butter until it starts to foam like that.

0:02:480:02:52

Now just keep going at this until you've got all the hacky bits off

0:02:540:02:57

because it really is quite a fine dish.

0:02:570:03:00

Two cloves of garlic.

0:03:000:03:02

Nicely grated.

0:03:020:03:03

Now, the trick to this is when we say it's a stuffed pork tenderloin

0:03:040:03:08

you're thinking, "How is he going to stuff that?"

0:03:080:03:10

We take one loin,

0:03:100:03:13

put it between clingfilm and flatten it so it's a bit like...

0:03:130:03:17

an escalope.

0:03:170:03:18

It also has the benefit of tenderising it.

0:03:180:03:21

I can see why you do this.

0:03:230:03:26

It relieves the frustration.

0:03:260:03:27

-It is, yeah.

-Tension.

0:03:270:03:29

And just keep hammering away

0:03:310:03:33

until your best chum is happy with what you have in fact done.

0:03:330:03:36

About a centimetre.

0:03:360:03:38

Perfect.

0:03:380:03:39

And now repeat with your other loin.

0:03:390:03:41

Great. We're just going to chop an apple.

0:03:410:03:44

You don't want it finely chopped.

0:03:440:03:46

But you want some texture.

0:03:460:03:48

So that size, cos don't forget it's going to cook down.

0:03:480:03:52

-Incoming.

-There is a rhythm when you...

0:03:520:03:55

BANGING CONTINUES

0:03:550:03:57

We're going to make a blanket of bacon.

0:04:050:04:07

What I've done is I've got this chopping board

0:04:070:04:09

and I've covered it with clingfilm,

0:04:090:04:11

then I'm going to lay out my bacon,

0:04:110:04:12

so I'll get another chopping board for the stretching of the bacon.

0:04:120:04:16

-Dave.

-Yes mate?

0:04:160:04:17

In here, sultanas.

0:04:170:04:19

-Beautiful.

-Now we're going to chop apricots.

0:04:190:04:22

Now, they're dried apricots.

0:04:220:04:23

You know you can get hard dried apricots and soft dried apricots,

0:04:230:04:27

these are of the soft variety.

0:04:270:04:29

Zest of a lemon.

0:04:310:04:32

And the juice of.

0:04:330:04:34

It's a proper restaurant style-dish, this one.

0:04:360:04:40

And we've got the simplest of ginger sauces to put on this.

0:04:400:04:43

Ginger. Teaspoon.

0:04:430:04:45

Perfect.

0:04:450:04:47

And some herbs. Thyme.

0:04:470:04:49

Don't put the sprigs in, this time,

0:04:490:04:50

it's just the leaves that we're interested in.

0:04:500:04:52

So we're going to take three pieces of stem ginger.

0:04:520:04:54

-Oh.

-And chop them.

0:04:540:04:56

Pork is brilliant at taking sweet and savoury flavours.

0:04:560:05:00

-It is.

-Sweet and sour pork, for a starter, it's a bit of a given.

0:05:000:05:02

There we go.

0:05:050:05:06

So, we're going to add...

0:05:080:05:09

..two teaspoons of ginger syrup.

0:05:120:05:15

Now, finely chop this parsley.

0:05:150:05:16

That's a blanket.

0:05:200:05:22

Take your first pork loin and hope you've got enough spread

0:05:220:05:27

on your blanket to cover the loin, which of course, being me, I have.

0:05:270:05:31

Of course you do.

0:05:310:05:32

And then breadcrumbs.

0:05:320:05:34

And then the juice of a lemon.

0:05:340:05:35

And that should bring this beautiful stuffing together.

0:05:350:05:39

-Lemon.

-You're very slow.

0:05:410:05:42

Shut your face, you.

0:05:420:05:44

Right. If it isn't moist enough, add a little bit of water.

0:05:440:05:49

That's it, mate, lovely.

0:05:490:05:51

Nice, loose...

0:05:510:05:53

-Have you seasoned it?

-I have.

0:05:530:05:55

Comes together perfectly.

0:05:550:05:57

Chuck, then.

0:05:570:05:59

-Thank you.

-I'll go and wash my hands.

0:05:590:06:01

I would.

0:06:010:06:02

Take your stuffing and just pile it beautifully

0:06:020:06:06

onto your first pork loin, like so.

0:06:060:06:10

So this is how you stuff pork loin.

0:06:100:06:12

I'm just looking, cos it looks attractive.

0:06:120:06:15

Now, put the other fillet on the top.

0:06:170:06:19

It's the biggest pork sandwich you've ever seen.

0:06:230:06:25

Bring the bacon rashers over the pork to enclose it completely.

0:06:250:06:29

You pull the bacon quite tight, Dave, don't you?

0:06:290:06:32

Tight, yes.

0:06:320:06:33

Carry on covering up, like that.

0:06:330:06:36

Now, you see, this seam side is going to go at the bottom,

0:06:380:06:41

so don't worry if there's a wee gap there.

0:06:410:06:43

What we do is we roll it like this.

0:06:430:06:46

Form it as you go.

0:06:460:06:47

This is basically called barrelling, and we put this in, chilled.

0:06:500:06:53

So we get a second layer,

0:06:530:06:56

and sometimes even a third layer and roll it really quite tight.

0:06:560:07:00

-See? Look at that.

-Beautiful.

0:07:000:07:03

Put you in the fridge and start dreaming about our supper.

0:07:030:07:06

Here we are, all chilled out.

0:07:140:07:15

Now we need to get you onto a roasting tin.

0:07:170:07:20

Preheat the oven to 200 Celsius.

0:07:200:07:22

Carefully remove the clingfilm from the pork,

0:07:220:07:25

and place it on a lightly-greased baking tray

0:07:250:07:28

with the ends of the bacon tucked underneath.

0:07:280:07:30

Roast for about 50 minutes,

0:07:320:07:34

or until the bacon is crisp and the pork is piping hot throughout.

0:07:340:07:38

KETTLE WHISTLES

0:07:400:07:42

Now that is a handsome, handsome thing.

0:07:440:07:49

-Oh, that's gorgeous.

-Get this out here to rest.

0:07:490:07:52

Take some stock, pour that in.

0:07:540:07:56

Look at that, Dave, beautiful.

0:07:570:07:59

-That's kitchen gold, isn't it?

-Absolutely, Dave, absolutely.

0:07:590:08:02

And pour that straight into there.

0:08:020:08:04

We won't lose any flavours at all.

0:08:050:08:08

I want all that off there.

0:08:080:08:11

We'll start to heat this through.

0:08:110:08:13

Equal quantities of ginger wine.

0:08:130:08:15

Perfect.

0:08:170:08:18

And now some cream.

0:08:200:08:22

We want this to be quite thick, so I've got some cornflour,

0:08:220:08:25

we just want to mix that with some water.

0:08:250:08:27

And we'll add this to our sauce.

0:08:280:08:31

And that will thicken up to become a beautiful sauce.

0:08:310:08:35

-Let's have a taste of seasoning.

-Yes.

0:08:350:08:38

Take care with the salt,

0:08:380:08:39

because the residue from the pork, really, is quite salty.

0:08:390:08:43

Oof, that's lovely.

0:08:460:08:49

I think we're ready to serve up, aren't we?

0:08:490:08:50

-Yeah, why not?

-Some mashed potatoes and a few greens?

0:08:500:08:52

-I think so.

-But first, chef's perks.

0:08:520:08:56

-I'm excited about this.

-Oh, aye.

0:08:560:08:58

Mm!

0:08:590:09:00

Look at that. It's beautiful, isn't it?

0:09:000:09:02

Just cut through.

0:09:020:09:03

And for the full sauce impact...

0:09:050:09:07

Oh!

0:09:110:09:12

I'd come round to dinner at our house!

0:09:120:09:15

Mm. And that loin...

0:09:170:09:18

-..is really moist.

-That is a bit of posh nosh.

0:09:190:09:23

-It certainly is.

-Mm.

0:09:230:09:24

Britain has an army of creative chefs who, day after day,

0:09:350:09:39

send out sensational dishes to customers in their restaurants.

0:09:390:09:43

They work long hours, toiling over their stoves.

0:09:430:09:47

But back at home, what's their idea of comfort food?

0:09:470:09:51

Michelin-starred chef James Sommerin from Penarth

0:09:540:09:57

tells us about his home-cooked favourite.

0:09:570:10:00

So, being a chef means everything to me.

0:10:010:10:03

It's everything that I think about.

0:10:030:10:06

It's everything that I've wanted to do from a young age.

0:10:060:10:10

I made that decision probably when I was ten, that I wanted to cook.

0:10:100:10:13

Cooking, for me, was really installed by my grandmother.

0:10:160:10:20

I used to cook with her every Friday, on a weekly basis,

0:10:200:10:23

in the kitchen, learning to cook basic things.

0:10:230:10:27

Simple food, cooked from scratch.

0:10:270:10:29

Very much a family business here.

0:10:320:10:34

So, there's my wife.

0:10:340:10:35

She works front of house, my daughter, my eldest,

0:10:350:10:38

she is training to be a chef in the kitchen.

0:10:380:10:40

The only downside to it is, actually,

0:10:400:10:42

when you end up going out and you're away from the restaurant,

0:10:420:10:45

you end up talking about work all the time.

0:10:450:10:47

My philosophy for food is, it's just about honest food.

0:10:480:10:52

I don't like cooking that is hugely complicated.

0:10:520:10:56

I just like, you know, solid cooking with fantastic ingredients,

0:10:560:11:00

and cooked beautifully.

0:11:000:11:01

But I want to be able to give something

0:11:020:11:04

that's different to the customer.

0:11:040:11:05

I don't want them to be able to create something

0:11:050:11:08

that they can do at home, really,

0:11:080:11:09

so it's about being special.

0:11:090:11:11

The creative process starts from a sketch, usually.

0:11:140:11:17

It's an idea in my head, and then I draw.

0:11:170:11:21

I literally have a book of doodles.

0:11:210:11:23

I then look at the plating, what plate we're going to go onto,

0:11:240:11:27

how it tastes, whether it works.

0:11:270:11:28

There's a lot of process.

0:11:310:11:32

Sometimes, dishes come absolutely out of nowhere

0:11:320:11:35

and they're on the plate within an hour.

0:11:350:11:37

Other times, it might take two or three weeks to get it right.

0:11:370:11:41

The creative process for each dish is very, very different.

0:11:410:11:44

Our signature dish that's come towards me is a ravioli

0:11:460:11:49

that's filled with liquid pea soup, in effect.

0:11:490:11:52

And it's finished with crispy sage, Serrano ham and Parmesan emulsion.

0:11:520:11:57

It tastes amazing because it's got that element of luxury,

0:11:570:12:00

but it's all about the flavour, so it's making the peas taste the best.

0:12:000:12:04

You get that fantastic saltiness from the Serrano ham,

0:12:040:12:07

which works really with the Parmesan,

0:12:070:12:09

then the sage in itself is just great texture and great depth,

0:12:090:12:12

which works perfectly with the peas.

0:12:120:12:13

I work by the seaside but I also live by the seaside as well.

0:12:220:12:25

It's a real jewel for South Wales, this area here,

0:12:250:12:28

because when you look out on a day like today,

0:12:280:12:31

it is absolutely stunning.

0:12:310:12:33

So this is my humble kitchen.

0:12:370:12:39

Completely different to the restaurant.

0:12:410:12:43

It's just like every other kitchen, really.

0:12:430:12:46

Lots of junk lying around.

0:12:460:12:48

Simple stuff, because we only cook simple food here.

0:12:480:12:51

The dish I'm going to cook is kind of like

0:12:510:12:54

a bit of a cult family classic.

0:12:540:12:57

It's Grandma Somm's chicken dish.

0:12:570:13:00

Very simple, very easy, quick to put together,

0:13:000:13:03

and my kids love it.

0:13:030:13:05

I grew up absolutely adoring this dish.

0:13:050:13:06

And it was kind of something a little bit special.

0:13:060:13:08

The main body of it is soup-based.

0:13:120:13:14

Because it's a condensed soup, it's thick, it's creamy already.

0:13:150:13:18

My grandma had quite a tight budget to work to.

0:13:190:13:22

I suppose, having lived through the war,

0:13:220:13:23

she was very careful on how she spent her money.

0:13:230:13:26

You would always have quite a lot of chicken

0:13:260:13:29

or really...fairly cheap cuts of beef.

0:13:290:13:31

But then the most important thing was,

0:13:330:13:34

she used to buy tinned asparagus and use that.

0:13:340:13:38

But, before, I could never get it to taste exactly the same

0:13:380:13:41

as how she used to do it.

0:13:410:13:43

I was always chopping up and putting fresh asparagus into it,

0:13:430:13:45

and that's where the difference lies.

0:13:450:13:47

A massive flavour comes out of the tinned asparagus.

0:13:470:13:50

Well, it's just different.

0:13:500:13:52

I certainly think people would be not expecting this,

0:13:520:13:55

literally using tinned soup,

0:13:550:13:57

tinned asparagus and a bit of chicken just chucked together.

0:13:570:14:00

But, at the end of the day, we're human like everybody else,

0:14:020:14:05

and I like comfort food.

0:14:050:14:07

-Will we see if dinner's ready?

-Yeah.

0:14:070:14:09

Dinner ready.

0:14:120:14:14

It is nostalgia. Every time we eat this,

0:14:150:14:18

there isn't one of us around the table

0:14:180:14:20

that can't pass a comment about Gran.

0:14:200:14:22

-What do you think? Lovely, isn't it?

-Tastes nice.

0:14:230:14:25

Food is fun and food is memories,

0:14:280:14:30

and that's what I really love about this.

0:14:300:14:32

-So, Simon.

-Yes, Dave?

0:14:470:14:49

What can we do?

0:14:490:14:51

Take two humble ingredients and make them as posh as possible.

0:14:510:14:54

We're cooking fish and chips.

0:14:540:14:57

Yeah, but... It's different.

0:14:570:14:59

Few humble ingredients - salmon from the supermarket, potatoes.

0:14:590:15:03

OK, we've got a few extra tricks up our sleeve.

0:15:030:15:05

We're going to do a confit salmon with pomme noisettes,

0:15:050:15:08

samphire and sea purslane.

0:15:080:15:10

But first we're going to cure the salmon.

0:15:140:15:16

Which is like a rub, a marinade,

0:15:160:15:18

and it's going to be in there for half an hour

0:15:180:15:20

before we start to confit the fish.

0:15:200:15:22

And I'm going to do pomme noisettes.

0:15:220:15:25

Now, they're a favourite thing.

0:15:250:15:26

Basically, you take a melon baller

0:15:260:15:28

and you try and get a perfect ball out of said potato.

0:15:280:15:34

First off - goes great with salmon - a splash of gin.

0:15:340:15:37

About a tablespoon, ish.

0:15:370:15:40

The zest of a lemon.

0:15:400:15:42

The other thing that goes with gin is juniper,

0:15:420:15:45

so I've got some juniper berries.

0:15:450:15:47

How are you getting on there?

0:15:470:15:49

Yeah...

0:15:490:15:51

Just take a few juniper berries and crack them.

0:15:510:15:54

Scatter those over your salmon.

0:15:560:15:58

A teaspoon of salt.

0:15:590:16:01

This will draw moisture out of the salmon.

0:16:010:16:04

And lastly, a tablespoon of olive oil.

0:16:040:16:06

I think the moment has come to get your hands in here

0:16:090:16:13

and just work it into both sides of the fish.

0:16:130:16:16

This is preparing that said salmon for its oily bath.

0:16:160:16:20

I love posh food.

0:16:200:16:21

Now, I need a litre of oil.

0:16:210:16:24

Basically, I need enough oil in this pan

0:16:240:16:26

for those salmon to be able to bathe, just to be covered.

0:16:260:16:30

Now this has to be 55 Celsius.

0:16:330:16:36

The thing about doing a confit, it has to be 55 when it goes in,

0:16:380:16:42

and keep it between 45 and 55 for about 20 minutes.

0:16:420:16:46

It's that precise.

0:16:460:16:48

Not on the bottom of the pan,

0:16:520:16:53

because it'll give you a false reading.

0:16:530:16:55

-It's actually quite critical, this.

-It is, very critical.

0:16:550:16:57

44. 55!

0:16:580:17:02

Now turn the gas off!

0:17:020:17:03

Right? And just float the salmon in.

0:17:030:17:06

-Float.

-In the hot oil.

0:17:060:17:07

I've gone a bit hot. I'll just cool it down with a bit more oil.

0:17:110:17:15

Because these salmon pieces must be covered.

0:17:150:17:18

Now, you can use this oil again,

0:17:180:17:19

but bear in mind everything will taste fishy.

0:17:190:17:21

That's nicely cooling down.

0:17:230:17:26

Slowly down. 55.

0:17:260:17:28

HE BLOWS ON OIL

0:17:280:17:29

53, 54, perfect. Beautiful.

0:17:300:17:33

Dave, how would you describe confit? What would you say?

0:17:330:17:36

Confit, well, it's a French technique

0:17:360:17:38

normally used for cooking duck thighs and legs.

0:17:380:17:41

Cos, basically, duck thigh and legs can be a tough old beast,

0:17:410:17:45

but when it's confit, you put it in hot duck fat

0:17:450:17:48

for about five or six hours

0:17:480:17:50

and, really, the meat gets so soft and tender, confit duck's great.

0:17:500:17:55

As it's confiting, it's changing colour little bit.

0:17:550:17:58

This is the action of hot oil on fish.

0:17:580:18:02

I'm just going to just blanch my lovely pomme noisettes off

0:18:020:18:06

and literally just pop them in for a minute.

0:18:060:18:09

Strain them, and then, the good bit.

0:18:090:18:12

You know, sometimes, I feel like I'm in a lab.

0:18:130:18:16

I am Professor Fish!

0:18:170:18:19

OK, so, they've been blanched for a minute.

0:18:200:18:24

Literally, they only take a minute.

0:18:240:18:26

Holding at 45. I'll just give them a quick burst of heat,

0:18:280:18:32

and that will see us for the next five minutes.

0:18:320:18:34

Well, look, if that's the case, and you're going to do that,

0:18:340:18:36

-should I get on with my noisettes?

-Yes.

-Right, OK.

0:18:360:18:39

Literally, I just want to take it another two degrees.

0:18:390:18:41

So with the noisettes,

0:18:410:18:43

what we're going to use is some clarified butter,

0:18:430:18:46

because it's the real traditional way to cook noisettes,

0:18:460:18:49

because they go a beautiful golden colour.

0:18:490:18:51

And it doesn't burn, does it?

0:18:510:18:52

It doesn't burn, no.

0:18:520:18:54

Drop one of these in.

0:18:540:18:55

Perfect.

0:18:580:18:59

It's like a pan full of musket balls, isn't it?

0:19:010:19:04

-Superb, isn't it?

-Yeah.

0:19:040:19:06

That's us, I think, Dave.

0:19:060:19:07

Confit's nearly there.

0:19:070:19:10

And more or less a blood heat, this.

0:19:100:19:12

It's one of those dishes that's best served tepid.

0:19:120:19:15

And the fish is wonderful and firm.

0:19:200:19:22

You know, it's confit.

0:19:220:19:25

Just blot the oil off the top a little.

0:19:280:19:31

Oh!

0:19:310:19:32

It's just got such a nice bounce to it.

0:19:320:19:35

They're going lovely, mate. I've put the samphire on.

0:19:350:19:37

Yes, some butter in there, this just needs warming through, just so,

0:19:370:19:41

with some lemon.

0:19:410:19:43

I've got 30 seconds left on these.

0:19:430:19:46

They're lovely and beautifully golden, aren't they?

0:19:460:19:49

Shall I start to plate up?

0:19:490:19:50

Yeah, why not, why not?

0:19:500:19:51

I think I'll start off with a little bed

0:19:510:19:54

of the samphire and sea purslane,

0:19:540:19:57

and I'll take the confit salmon,

0:19:570:19:59

so delicate now in the middle.

0:19:590:20:02

Just as they come out, cos they're warm,

0:20:030:20:06

just very finely, chopped parsley,

0:20:060:20:09

sea salt flakes and then I'm just going to shimmy them.

0:20:090:20:14

-Brings out the gentleman in us, David, this sort of...

-It does.

0:20:170:20:21

I think the thing is cos you focus so much on getting it perfect,

0:20:210:20:24

I don't know, the anticipation to eat it's really quite exciting.

0:20:240:20:27

-It is.

-The noisettes on there. Tumbling.

0:20:270:20:30

-Simon?

-Yes, David.

0:20:320:20:34

Confit salmon, noisette potatoes, sea purslane and samphire.

0:20:340:20:38

Posh fish, chips and mushy peas.

0:20:380:20:41

Aye.

0:20:410:20:42

-Boom.

-Boom.

0:20:420:20:43

The secret to creating good grub is using the right ingredients.

0:20:510:20:56

The real work is done by the producers

0:20:560:20:58

who put all their passion and expertise

0:20:580:21:01

into getting their ingredients just right.

0:21:010:21:04

I've been a butcher for 50 years.

0:21:090:21:12

Farming as well.

0:21:120:21:14

I took on the business in Launceston that was started in 1880.

0:21:140:21:19

Still running with the same guidelines -

0:21:190:21:21

to use local livestock.

0:21:210:21:23

And while the world has changed, we haven't very much at all.

0:21:230:21:27

We're one of the few butchers left...

0:21:310:21:35

we actually still kill and we butcher.

0:21:350:21:37

We are not meat traders.

0:21:370:21:39

So the chefs that come to us want to know

0:21:390:21:42

that it's come from our local area,

0:21:420:21:45

what the breed is, what it's been fed on.

0:21:450:21:48

We are that the link between all my local friends and farmers

0:21:480:21:53

and all my chefs and customers.

0:21:530:21:56

Bodmin Moor covers approximately 47,000 acres

0:22:000:22:03

and it is predominantly granite.

0:22:030:22:06

But between the granite we have these lovely peaty parts of soil

0:22:060:22:11

that grow wonderful fauna.

0:22:110:22:12

Because of where Bodmin Moor is situated,

0:22:150:22:18

basically all the rain that comes off the sea on the South West

0:22:180:22:22

hits Bodmin Moor, so we get very, very, very wet summers

0:22:220:22:27

and we get very harsh winters.

0:22:270:22:30

And to survive up here you need a very special sort of fella.

0:22:300:22:33

There's a multitude of breeds, actually, on the moor.

0:22:350:22:37

The breeds that thrive best are the ones that like it wet underfoot.

0:22:370:22:41

We have Welsh Blacks, we have Galloways, we have Blue Greys,

0:22:410:22:45

the belted Galloways, and also we have Red Devons.

0:22:450:22:48

What you're actually seeing here on Carbilly Tor,

0:22:510:22:54

is a Red Devon in its most natural habitat.

0:22:540:22:57

Not only is got the grass it likes, he's actually doing the fauna good.

0:22:570:23:01

It grazes to the right height.

0:23:010:23:03

The Red Devon can mother well.

0:23:030:23:06

She's got good milk.

0:23:060:23:08

You can see how she's giving her all to her calf,

0:23:080:23:11

but the real beauty of the Red Devon is the way it can adapt on anything.

0:23:110:23:17

You can put it on the harshest conditions on Bodmin Moor

0:23:170:23:20

and it will survive.

0:23:200:23:22

Their hides are twice as thick as a normal bullock.

0:23:230:23:27

It produces a finer grain of meat

0:23:270:23:31

from very, very poor pasture.

0:23:310:23:33

When I say poor pasture, it's only poor compared to the valleys.

0:23:330:23:38

This has got wonderful faunas, different flavours,

0:23:380:23:41

and it's all these different faunas and graze and lichens that they eat

0:23:410:23:45

that actually gives to the meat that we sell,

0:23:450:23:49

and if you look around you, you can see, they're thriving.

0:23:490:23:53

MOOING

0:23:530:23:55

What we have here are different samples of Red Devon.

0:24:030:24:06

This is from a Red Devon heifer.

0:24:060:24:08

This is considered to be the best eating,

0:24:080:24:11

not only by us but by the chefs.

0:24:110:24:13

This is the female before it has a calf -

0:24:130:24:16

lovely, soft, very smooth textured.

0:24:160:24:18

So what we're doing is, we are ageing it

0:24:180:24:21

in a dry age smoke chamber for 28-45 days, depending on which...

0:24:210:24:24

Once it's aged, the marbling,

0:24:260:24:28

which are these flecks within the meat,

0:24:280:24:31

stand out and become pronounced.

0:24:310:24:32

The dry ageing intensifies the beef flavour.

0:24:320:24:35

The people, the chefs especially, are looking for this sort of meat,

0:24:350:24:38

looking for that fine texture and fine flavour.

0:24:380:24:42

Grass-fed beef gives you that fine flavour

0:24:420:24:45

and it is totally sustainable.

0:24:450:24:47

This is the fifth and sixth rib.

0:24:490:24:52

The first cut of the chuck, and this would be the eye of the chuck.

0:24:520:24:55

If you can see by my finger, how soft and succulent that is.

0:24:550:25:01

This will give it its flavour.

0:25:010:25:02

It is so tender.

0:25:020:25:04

It makes wonderful pasties, pies, casseroles.

0:25:040:25:08

Really soft. You have the succulence of the chuck,

0:25:080:25:12

but the sweetness of the ribeye.

0:25:120:25:14

And for us, as butchers, this is the ultimate.

0:25:140:25:18

-That's posh... Ruby...

-Devon.

-Yes, Ruby Red Devon.

0:25:350:25:39

Fantastic grass-fed meat.

0:25:390:25:42

We need to treat this with the respect that it deserves.

0:25:420:25:44

It's a beautiful, beautiful piece of meat.

0:25:440:25:47

It's chuck steak, so it's great for a stew,

0:25:470:25:50

but we've kind of thought about, what's a posh stew?

0:25:500:25:53

Something different that's? And we've come to the Greek stifado.

0:25:530:25:57

It's lovely, it's indulgent, it's spiced, it's nice,

0:25:570:26:00

it takes a long time and it makes an event out of this.

0:26:000:26:03

Now, I'm just going to take some, not all, but some of the fat off,

0:26:090:26:13

so I'm just trimming it off.

0:26:130:26:14

And you'll see little pieces of sinew

0:26:140:26:17

that I'm just going to take off as well.

0:26:170:26:20

The bedrock of the marinade, four cloves of garlic,

0:26:200:26:24

sliced this time, not crushed.

0:26:240:26:26

It is a fairly rustic, robust dish.

0:26:260:26:28

-Happy?

-I'm over the moon.

0:26:280:26:30

So, to the garlic, I put in a piece of cinnamon bark.

0:26:300:26:33

Three bay leaves.

0:26:340:26:35

Four cloves.

0:26:370:26:39

I want a teaspoon of allspice berries,

0:26:400:26:43

half a teaspoon of whole coriander.

0:26:430:26:46

I want a big piece of orange zest.

0:26:460:26:49

Now I've got a Malbec.

0:26:490:26:51

Malbec and beef, it's a marriage made in heaven.

0:26:510:26:54

Add in about half a bottle.

0:26:540:26:56

And, to help the marinade do its work with the beef,

0:26:560:27:00

two spoons of red wine vinegar.

0:27:000:27:04

Now that's the marinade done.

0:27:040:27:06

And just, you see what I'm doing? Just turn them over.

0:27:060:27:09

One side, then the other.

0:27:090:27:11

All those flavours are just starting to work through.

0:27:120:27:15

Lovely stuff, King-y.

0:27:150:27:16

The magic and the alchemy with this dish

0:27:170:27:19

isn't going to happen in an hour.

0:27:190:27:20

It needs to be marinating at least overnight, preferably for 24 hours.

0:27:200:27:26

So we'll see you later, in 24 hours.

0:27:260:27:29

Look at that. That's what you want.

0:27:410:27:43

Mr King, here's your meat.

0:27:440:27:46

Thank you very, very much.

0:27:460:27:48

Right, I'm going to brown some of these...

0:27:480:27:51

whole pickling onions off.

0:27:510:27:53

While the onions are browning,

0:27:530:27:56

I'm just going to pat this beautiful, beautiful meat.

0:27:560:27:59

Look how it's changed colour - absolutely gorgeous,

0:27:590:28:03

I'm going to pat that dry.

0:28:030:28:04

I want about 400g of peeled cold tomatoes.

0:28:060:28:11

Cross the bottom,

0:28:110:28:14

put them in boiling water to loosen the skin,

0:28:140:28:17

plunge them into ice cold water,

0:28:170:28:19

peel off the skin and then I'm going to core them.

0:28:190:28:22

You can do this with canned tomatoes, but this is a posh one,

0:28:220:28:26

so we're trying to make it as nice as possible.

0:28:260:28:29

And we need the marinating liquor,

0:28:300:28:32

and we're just going to strain that off.

0:28:320:28:34

Shall we keep the bay leaves in and fish those out later on?

0:28:370:28:40

-Yeah.

-Go on.

0:28:400:28:41

-Right, mate, I think we're there.

-They are perfect, man.

0:28:440:28:46

Beautiful. Nice colour on them.

0:28:460:28:48

Now what we do is start to... sear our beef.

0:28:480:28:53

And just do it in batches, because you want to get some colour on it.

0:28:530:28:57

-Man, this smells really, really good.

-Yeah.

0:28:570:29:01

-So that's the sort of colour that you need...

-Oh, yeah.

-..on the beef.

0:29:020:29:06

Now we start to build our stifado.

0:29:070:29:10

All these tomatoes can go straight into that pan.

0:29:100:29:13

And by the very nature of the liquid that comes out of those tomatoes,

0:29:150:29:20

what's happening is, quite naturally,

0:29:200:29:21

it's just deglazing the pan of all those beautiful beef

0:29:210:29:25

and marinade flavours and onion.

0:29:250:29:27

Oh, so good.

0:29:270:29:28

Now we've got the reserved marinade with the bay leaves.

0:29:280:29:31

We'll pop that in there too.

0:29:310:29:33

I've got two tablespoons of tomato puree in this

0:29:350:29:39

just to enrich my tomatoes.

0:29:390:29:41

And then, just to balance off the tomatoes, some sweetness -

0:29:410:29:45

about a teaspoon of honey.

0:29:450:29:47

-Some salt, King-y?

-Yeah, mate, yeah.

0:29:480:29:51

The one thing I can be sure of, beef, lots of black pepper.

0:29:510:29:55

Hear hear.

0:29:550:29:56

Right.

0:29:570:29:58

Let's bring that up to temperature a little bit,

0:29:580:30:00

just so it just hits the boil,

0:30:000:30:02

then we'll turn it down and add our onions and beef.

0:30:020:30:05

Roasting juices.

0:30:100:30:13

Those onions look perfect.

0:30:130:30:15

All in.

0:30:150:30:16

Just give it a stir.

0:30:190:30:20

We put the lid on, reduce it to a simmer,

0:30:210:30:24

and we cook it for about an hour to an hour and a half.

0:30:240:30:27

You could do this in the oven if you wanted,

0:30:270:30:29

but traditionally it's a stove topper.

0:30:290:30:32

It is. I'm just going to turn it right down.

0:30:320:30:34

Slow and long.

0:30:350:30:38

We'll come back about ten minutes before it's due

0:30:380:30:40

and put our buttery noodles on.

0:30:400:30:42

Oh! Oh, yeah.

0:30:500:30:53

Look at the sheen on that beef, it's dropping apart.

0:30:530:30:56

Oh, wow. Right, I've got some macaroni in here, small macaroni.

0:30:560:31:02

Stifado, I think, is one of those dishes, I believe,

0:31:020:31:04

that is served traditionally with macaroni, so we are not too far...

0:31:040:31:07

Oh, look at that.

0:31:070:31:09

Oh, dear me.

0:31:100:31:11

But it's wonderfully thick and rich, full of savoury goodness.

0:31:120:31:17

Oh, good grief.

0:31:200:31:22

I know, it's got that wow factor, but remember it's economical

0:31:220:31:26

and, really, it's what my mother would call just a nice of chuck.

0:31:260:31:30

And not forgetting our Greek origins,

0:31:300:31:33

let's put some oregano on the top.

0:31:330:31:36

A brindling of herbs.

0:31:360:31:37

Smashing. Thank you.

0:31:410:31:44

-Oh, yes.

-It's just falling apart.

0:31:450:31:47

Oh, it's so worth the effort. Oh, man.

0:31:530:31:56

That is a Parthenon of a dish.

0:31:590:32:01

Nothing beats home-made comfort food,

0:32:110:32:14

but every now and then it's nice to have someone else cook for you.

0:32:140:32:18

Thankfully all over the country there are tasty places

0:32:180:32:22

that make us feel right at home.

0:32:220:32:25

I'm Claire Woodier, this is Claire's of Smithfield.

0:32:250:32:28

This is my cafe on New Smithfield Market.

0:32:280:32:30

Before I had the cafe I was in telecoms, I was in sales,

0:32:320:32:37

getting very frustrated.

0:32:370:32:38

My husband bought the cafe off his mother.

0:32:390:32:43

His mother retired, and basically said,

0:32:430:32:46

"Would you like to spend some time managing it

0:32:460:32:49

"and you can do that novel you always wanted to write?"

0:32:490:32:52

I'm, like, "OK, fine". Seemed like a good idea at the time.

0:32:520:32:55

Essentially, the cafe was purely bacon sandwiches,

0:32:560:32:59

all those kind of traditional breakfasts things,

0:32:590:33:02

'greasy spoon fodder.'

0:33:020:33:03

Thank you very much.

0:33:030:33:04

'But it just seemed completely perverse.'

0:33:040:33:06

We've got all of the restaurants and grocers

0:33:060:33:09

and catering people coming here for their produce,

0:33:090:33:13

so rather than just cooking all this bacon and sausage

0:33:130:33:16

that people are getting bored with,

0:33:160:33:17

let's branch out, let's spread our wings a little bit

0:33:170:33:20

and go and support the traders,

0:33:200:33:22

support the market people that are here.

0:33:220:33:25

It's inspiring. We're in the middle of this great resource

0:33:260:33:29

that the whole of the North West is using.

0:33:290:33:32

So, we started looking around, saying,

0:33:320:33:35

"OK, let's do fresh soups everyday,

0:33:350:33:38

"let's make pasta dishes, risotto."

0:33:380:33:40

'A typical day for us, we open at 2am.'

0:33:400:33:43

What sort of coffee?

0:33:430:33:44

'First thing we do is have an influx of guys

0:33:440:33:46

'that are ready to come in for their coffee.'

0:33:460:33:48

They like their nuclear hot instant coffee,

0:33:500:33:53

and it stays hot till Leeds, apparently.

0:33:530:33:55

Being a trader here for over 30 years,

0:33:570:33:59

it's great to see the improvement in the quality of food.

0:33:590:34:02

When I first started,

0:34:020:34:04

you were lucky to get a cold ham sandwich, or a bacon butty.

0:34:040:34:08

She puts on a full spread,

0:34:080:34:09

which you don't really expect from a market caff.

0:34:090:34:11

A little bistro somewhere, you know, somewhere in France,

0:34:110:34:14

or something, rather than Manchester city centre,

0:34:140:34:16

wholesale market.

0:34:160:34:17

It's proper...proper food.

0:34:170:34:19

Pork stroganoff is one of our favourites at the minute.

0:34:210:34:23

Everyone loves it. We make everything fresh to order.

0:34:230:34:26

We flash fry the pork,

0:34:260:34:28

but we slow cook the onions and mushrooms

0:34:280:34:30

so that they're lovely and buttery and oozy,

0:34:300:34:33

and they make a lovely, rich sauce,

0:34:330:34:35

which the guys love because it's filling, it's tasty, it's fresh,

0:34:350:34:39

but it's not too green, because they get very suspicious of green stuff.

0:34:390:34:43

I found this one because we got a really great deal

0:34:430:34:46

on some pork loin and I thought, "What can we do with it?"

0:34:460:34:49

So, I did a bit of midnight reading next to my husband,

0:34:490:34:52

who was thrilled about that,

0:34:520:34:54

because I got one of the cookbooks out

0:34:540:34:55

and found this one and it just seems to have hit the mark.

0:34:550:34:58

The guys love spice here.

0:35:010:35:02

You can't possibly get away with anything mild at all.

0:35:020:35:05

In fact, they put chilli sauce on my risotto, which...

0:35:050:35:08

..makes me die inside a little bit.

0:35:090:35:11

However...

0:35:110:35:12

Turns out I'm doing 2am shifts, doing all the cleaning,

0:35:130:35:16

doing all the cooking,

0:35:160:35:18

doing all the shopping after the shift has finished.

0:35:180:35:20

I've never worked as hard in my life as I've done here.

0:35:200:35:23

However, it doesn't feel like work.

0:35:230:35:26

I come here quite regularly. I work on the sites.

0:35:270:35:30

It's pretty much the obvious place to come, really.

0:35:300:35:32

The food's fresh, you can see it being made, it's good quality.

0:35:320:35:36

I try to pick something different every time,

0:35:360:35:38

see what's on the specials menu, see what different things I can try.

0:35:380:35:42

And it's just great value and great quality food.

0:35:420:35:46

Lovely. Right.

0:35:460:35:48

One of my favourites is in the winter.

0:35:480:35:51

The soups are just out of this world.

0:35:510:35:53

And she has a different one on every day.

0:35:530:35:56

And she even does croutons, can you believe it?

0:35:560:35:59

Croutons, Smithfield Market. What a luxury!

0:35:590:36:02

Thank you.

0:36:040:36:06

'My husband absolutely regrets it.'

0:36:060:36:08

I'm pretty sure of it.

0:36:080:36:09

There have been times when we're like ships in the night,

0:36:090:36:12

we don't see each other at all.

0:36:120:36:13

And he has said on many occasions that the cafe gets the best of me.

0:36:130:36:17

Because when we're here, we're on a ten.

0:36:170:36:19

This is where the peak of our energy is.

0:36:190:36:22

And then I go home and I just go...

0:36:220:36:25

Out, done.

0:36:250:36:27

However, he can see that I'm absolutely loving it.

0:36:270:36:30

We laugh all night. It's great fun.

0:36:300:36:32

What's the first posh dessert you remember having?

0:36:470:36:50

Rum babas. Me mam used to make them.

0:36:500:36:52

But, King-y, how can we make the rum baba even more posh,

0:36:530:36:58

even more en vogue?

0:36:580:36:59

Well done. I have an idea.

0:36:590:37:01

-Yeah.

-Limoncello.

-The limoncello baba?

0:37:010:37:04

-Yeah.

-Could be fusion confusion.

0:37:040:37:06

It could.

0:37:060:37:07

Basically, we start with a very enriched dough.

0:37:100:37:14

Some yeast goes in.

0:37:140:37:16

Just give that a good stir.

0:37:160:37:17

A big pinch of salt.

0:37:190:37:20

About half a teaspoon.

0:37:200:37:22

The wonder that is limoncello.

0:37:220:37:24

From Italy, just the most great, great, great flavour of lemons

0:37:240:37:29

in a liqueur form.

0:37:290:37:31

So, I'm going to kick off with putting some of these

0:37:310:37:34

beautiful sultanas, we're going to soak them in a little bit of water

0:37:340:37:37

and a little bit of lemon.

0:37:370:37:39

We're going to bring this just to the boil.

0:37:390:37:42

I take four eggs, this is my liquids.

0:37:420:37:45

In true biblical style,

0:37:450:37:46

the land of milk, and honey, about a tablespoon.

0:37:460:37:50

And just whisk this up.

0:37:500:37:51

While Dave is whisking,

0:37:520:37:54

all I'm doing is putting some butter in these moulds.

0:37:540:37:57

Now, they need to be buttered quite well,

0:37:570:38:00

because you want the batter that goes in them,

0:38:000:38:03

once it's cooked, to come out perfectly.

0:38:030:38:06

Eggs, milk and honey go into the flour.

0:38:060:38:08

Look at that, that's creaming nicely.

0:38:100:38:12

Now, we beat the butter in.

0:38:120:38:14

We've brought our sultanas to temperature.

0:38:140:38:18

Now we have to cool them.

0:38:180:38:19

We need to reserve the liquor.

0:38:210:38:23

And just keep beating the butter in until it's creamy.

0:38:250:38:28

It's already starting to get elastic as the yeast starts to work,

0:38:280:38:31

it's feeding off the honey.

0:38:310:38:34

Have we got some mixed peel?

0:38:340:38:35

We have, mate, there it is.

0:38:350:38:37

Oh, thank you. It gives it a nice citrus feel to it.

0:38:370:38:40

A nice bit of chew.

0:38:400:38:43

-I think we might be there.

-Aye, we're all right, man, yeah.

0:38:430:38:46

So, this wouldn't be traditional in your rum baba.

0:38:460:38:49

I'm going to save the rest, mate, for our little...

0:38:490:38:52

Oh, yes. For the little filler.

0:38:520:38:56

Remember, these are going to virtually double in size.

0:39:030:39:07

It's an enriched dough, it's a yeasty bake,

0:39:070:39:09

so don't fill them too full.

0:39:090:39:11

Beautiful.

0:39:130:39:15

Set those aside for about half an hour

0:39:150:39:18

until the yeast has started to work.

0:39:180:39:21

Shall we crack on with the syrup?

0:39:210:39:23

Why not? Yeah, might as well.

0:39:230:39:24

Yes.

0:39:240:39:26

We start with 400g of caster sugar and we have 400ml of water.

0:39:260:39:31

And also the zest and juice of one lemon.

0:39:310:39:36

And when we've got the syrup, we add six tablespoons of limoncello...

0:39:380:39:43

..and the honey.

0:39:440:39:46

Have a taste, mate, have a taste. What do you think?

0:39:470:39:50

Syrup's done. That needs to go cold.

0:39:520:39:54

-Look at that.

-Oh!

0:39:570:39:59

They've levelled out and they've risen to just below the rim.

0:39:590:40:02

Now, we pop these into a preheated oven, 170 Celsius,

0:40:020:40:06

for about 12 to 15 minutes until brown and golden.

0:40:060:40:09

Excellent.

0:40:110:40:12

Now our syrup has gone cool,

0:40:120:40:15

can you remember the soaking liquor that we made for our raisins?

0:40:150:40:19

Pour that into there.

0:40:190:40:21

Traditionally, babas...

0:40:220:40:24

Well, a low class rum baba,

0:40:240:40:27

it would have its hole filled with squirty cream.

0:40:270:40:29

-Wrong, Dave.

-Wrong. These are posh babas.

0:40:290:40:32

Oh, yes.

0:40:320:40:33

So, we're going to fill our holes

0:40:330:40:35

-with a very special mascarpone cream.

-Oh!

0:40:350:40:38

A couple of tablespoons... of icing sugar.

0:40:380:40:43

A bit of vanilla extract.

0:40:450:40:47

This is going to be gorgeous.

0:40:500:40:52

It's such a luxury.

0:40:520:40:53

I'm not going to waste these little beauties.

0:40:530:40:56

And to loosen that mixture up a little bit...

0:41:000:41:02

..limoncello.

0:41:050:41:07

Back in the fridge.

0:41:100:41:12

Another ten minutes.

0:41:170:41:19

-Oh, yes.

-Oh, yes.

0:41:260:41:28

It's fairly safe to say that baba is in the house.

0:41:280:41:31

Right, now we have to wait for five minutes for those to cool

0:41:320:41:35

before we turn them out and start to feed them.

0:41:350:41:38

These are just cool enough to handle.

0:41:420:41:44

There we go.

0:41:440:41:46

Should I soak while we go?

0:41:480:41:49

-Oh, yes.

-Yes.

0:41:490:41:51

So, what we're going to do is soak these

0:41:510:41:54

and then wait for five minutes, then we're going to turn them over...

0:41:540:41:57

and soak them again.

0:41:570:41:59

-Do the other side.

-Oh, yes.

0:42:000:42:02

They're starting to get heavy now.

0:42:020:42:04

We'll continue to feed these over a 24-hour period.

0:42:040:42:08

Turn and dribble, turn and dribble.

0:42:080:42:11

We'll be seeing you in an hour or two for another good soaking.

0:42:110:42:15

Dowsing.

0:42:150:42:16

Oh, look at this. Now here's our mascarpone cream.

0:42:320:42:35

I'm just giving it its last snack.

0:42:350:42:37

Oh, yeah.

0:42:390:42:41

And...

0:42:410:42:42

..because it's posh,

0:42:440:42:45

a glacier cherry.

0:42:450:42:47

-Shall we?

-I think.

0:42:480:42:50

It seems such a shame.

0:42:500:42:53

-Oh, look at that.

-Oh, yeah.

0:42:530:42:54

-What's it like?

-It's glorious.

0:42:590:43:00

That is so worth the effort.

0:43:020:43:04

The Bikers are pushing the boat out, using top-notch ingredients in special recipes to create showstopping dishes. They've updated an old favourite - the rum baba - and are making the most of a great cut of beef in a traditional Greek stifado.