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We've travelled the world and eaten everywhere, | 0:00:03 | 0:00:05 | |
from roadside bars to restaurants with Michelin stars. | 0:00:05 | 0:00:10 | |
But there really is nothing like a bit of home cooking. | 0:00:10 | 0:00:15 | |
Coming into a warm kitchen filled with the aroma of a tasty meal, | 0:00:15 | 0:00:19 | |
bubbling away. | 0:00:19 | 0:00:20 | |
It's one of life's great pleasures. | 0:00:21 | 0:00:24 | |
There's nothing like comfort food to put a smile on your face. | 0:00:24 | 0:00:29 | |
Today, the perfect dishes for when it's cold outside. | 0:00:37 | 0:00:42 | |
Is this what you'd describe, Kingy, as the ultimate rib sticker? | 0:00:44 | 0:00:47 | |
Putting dumplings with oxtail soup, but, like, | 0:00:47 | 0:00:50 | |
a really hearty oxtail soup. | 0:00:50 | 0:00:53 | |
It would resurrect you after a hearty rumble in the snow. | 0:00:53 | 0:00:56 | |
It certainly would. | 0:00:56 | 0:00:57 | |
Oxtail has a lot of fat on it, and you don't need it all. | 0:01:00 | 0:01:04 | |
There's quite a lot to take off, so that's what I'm doing, | 0:01:04 | 0:01:06 | |
while Dave's chopping his onions. | 0:01:06 | 0:01:08 | |
The meat you get, though, when you cook the oxtails | 0:01:08 | 0:01:12 | |
-long, slow and low... -Oh! | 0:01:12 | 0:01:14 | |
..is superb. | 0:01:14 | 0:01:16 | |
The most important thing with oxtail when you're cooking it | 0:01:16 | 0:01:19 | |
is to get as much deep colour on it as you can. | 0:01:19 | 0:01:22 | |
The reason for that is the caramelisation | 0:01:22 | 0:01:25 | |
of the meat is important, | 0:01:25 | 0:01:27 | |
because it adds even more flavour. | 0:01:27 | 0:01:29 | |
So what we're going to do is just | 0:01:29 | 0:01:31 | |
drop them in some seasoned flour. | 0:01:31 | 0:01:34 | |
All it is is flour, salt, pepper. | 0:01:34 | 0:01:37 | |
Now, I've got us a couple of sticks of celery, and this is my mirepoix. | 0:01:39 | 0:01:43 | |
This is my engine room of flavour. | 0:01:43 | 0:01:46 | |
Now, onto the carrots. | 0:01:46 | 0:01:47 | |
Top them... | 0:01:48 | 0:01:49 | |
..tail them. | 0:01:51 | 0:01:52 | |
Right, that's the oxtail in. | 0:01:53 | 0:01:55 | |
It's going to take about ten minutes, that, so be patient. | 0:01:55 | 0:01:58 | |
But the deeper the caramelisation, | 0:01:58 | 0:02:00 | |
the better the flavour's going to be. | 0:02:00 | 0:02:02 | |
Dishes like this, you can't rush them. | 0:02:05 | 0:02:07 | |
We're going to cook this for three hours. | 0:02:07 | 0:02:09 | |
It's a long time, and it's that time you invest in this, | 0:02:09 | 0:02:12 | |
it seems to come out in the finished dish. | 0:02:12 | 0:02:15 | |
It does. | 0:02:15 | 0:02:16 | |
I think, give or take a couple of minutes, | 0:02:18 | 0:02:20 | |
we're pretty much there, Dave. | 0:02:20 | 0:02:22 | |
There we are. | 0:02:22 | 0:02:24 | |
We've got all that flavour, | 0:02:24 | 0:02:25 | |
and we're not going to waste anything. | 0:02:25 | 0:02:27 | |
So, let's bung in the veggies. | 0:02:27 | 0:02:29 | |
And these want to be sweated down for about five minutes. | 0:02:32 | 0:02:34 | |
It's all coated in that lovely, lovely, unctuous oil. | 0:02:36 | 0:02:39 | |
A couple of cloves of garlic. | 0:02:44 | 0:02:46 | |
You know what's happened, Dave? All the moisture from the carrots, | 0:02:50 | 0:02:53 | |
onions and celery has just deglazed the pan. | 0:02:53 | 0:02:56 | |
So we're just recycling all those flavours again. | 0:02:56 | 0:03:00 | |
So nice. | 0:03:00 | 0:03:01 | |
-I think we're there, dude. -Right. | 0:03:03 | 0:03:05 | |
Now, let's start building up the flavours. | 0:03:05 | 0:03:08 | |
I've got a teaspoon of dried thyme. | 0:03:08 | 0:03:11 | |
And it has to be dried thyme, | 0:03:11 | 0:03:13 | |
because we want the thyme flavour to cook into the soup. | 0:03:13 | 0:03:16 | |
Yeah, and don't forget, dry herbs you cook into the dish, | 0:03:16 | 0:03:19 | |
fresh herbs you use to finish it off. | 0:03:19 | 0:03:22 | |
Two bay leaves. | 0:03:24 | 0:03:25 | |
-Beautiful. -A couple of tablespoons of tomato paste. | 0:03:27 | 0:03:31 | |
This'll enrich the soup. | 0:03:33 | 0:03:35 | |
Half a bottle of good red wine. | 0:03:36 | 0:03:40 | |
Two tablespoons of cream sherry. | 0:03:43 | 0:03:46 | |
Two... | 0:03:49 | 0:03:50 | |
A good litre of beef stock. | 0:03:51 | 0:03:54 | |
And lots of black pepper. | 0:03:56 | 0:03:58 | |
Lots of it. | 0:03:58 | 0:03:59 | |
So, in pops our oxtail. | 0:04:00 | 0:04:04 | |
Now, you see the oxtail has left some resting juices? | 0:04:12 | 0:04:16 | |
That's all flavour, and we want to make sure that | 0:04:16 | 0:04:20 | |
that goes into our soup. | 0:04:20 | 0:04:22 | |
I'll put about a teaspoon of sea salt in this. | 0:04:22 | 0:04:25 | |
Bring it to a gentle simmer on the hob. | 0:04:25 | 0:04:28 | |
Because, if we were to put it straight in the oven, | 0:04:28 | 0:04:30 | |
it would take it about an hour to get to this stage of cooking. | 0:04:30 | 0:04:34 | |
So we pop the lid on, | 0:04:34 | 0:04:36 | |
and pop this into the oven. | 0:04:36 | 0:04:38 | |
Right, mate, that's it for three hours! | 0:04:39 | 0:04:41 | |
Smashing, let's go. Aye, let's go and have a walk and get proper cold. | 0:04:41 | 0:04:45 | |
Several hours later... | 0:04:51 | 0:04:53 | |
..this has cooled and we've skimmed all the fat off the top. | 0:04:54 | 0:04:57 | |
We're going to fish this beautiful oxtail out, | 0:04:57 | 0:04:59 | |
and then I'm going to strip all the meat away from the bone. | 0:04:59 | 0:05:02 | |
Look at that wonderful, wonderful, soupy stock. | 0:05:02 | 0:05:05 | |
And that is what is going to give the dumplings | 0:05:05 | 0:05:07 | |
the most amazing flavour. | 0:05:07 | 0:05:09 | |
Now, you need self-raising flour for the dumplings, | 0:05:09 | 0:05:12 | |
or your dumplings will be leaden. | 0:05:12 | 0:05:14 | |
Teaspoon of salt. | 0:05:16 | 0:05:18 | |
And the suet. | 0:05:18 | 0:05:20 | |
There's something very satisfying about this. | 0:05:22 | 0:05:25 | |
There's something very satisfying about making dumplings, | 0:05:25 | 0:05:28 | |
even the word "dumplings". | 0:05:28 | 0:05:30 | |
It sounds nice, doesn't it? | 0:05:30 | 0:05:32 | |
-It does. Comforting. -"Look at the lovely dumplings!" | 0:05:32 | 0:05:35 | |
Now, you want fresh parsley for this. | 0:05:37 | 0:05:39 | |
Sprinkle your finely chopped parsley into your flour, | 0:05:40 | 0:05:44 | |
suet and salt. | 0:05:44 | 0:05:47 | |
It's very hard to give you quantities for the amount of water | 0:05:47 | 0:05:49 | |
to use when you're making dumplings. Basically, | 0:05:49 | 0:05:52 | |
the rule of thumb is add enough cold water until it forms a ball, | 0:05:52 | 0:05:55 | |
until you can form them into dumpling shapes. | 0:05:55 | 0:05:58 | |
This amount will make about 18 small dumplings. | 0:05:58 | 0:06:01 | |
I just want to show you the amount of... | 0:06:01 | 0:06:03 | |
-Wow! -...meat that you get off an oxtail. | 0:06:03 | 0:06:06 | |
-Remarkable, isn't it? -And that's just good meat. | 0:06:06 | 0:06:10 | |
-No gristle... -No manky bits, just really good. | 0:06:10 | 0:06:14 | |
So I'm going to put that back in our soup. | 0:06:14 | 0:06:16 | |
Let's pluck off a knob. | 0:06:20 | 0:06:22 | |
And let's start making dumplings. | 0:06:22 | 0:06:24 | |
I like my dumplings round, I don't like mis-formed dumplings. | 0:06:26 | 0:06:30 | |
I'm going to transfer the now cooled soup... | 0:06:32 | 0:06:36 | |
..into a larger pan... | 0:06:37 | 0:06:38 | |
..removing said bay leaves. | 0:06:40 | 0:06:42 | |
And just plop your dumplings in. | 0:06:44 | 0:06:46 | |
Feel free to help dump. | 0:06:49 | 0:06:50 | |
And we shall leave these to bob away for about 15-20 minutes. | 0:06:51 | 0:06:56 | |
-With the lid on. -With the lid on, so they steam. | 0:06:56 | 0:06:59 | |
Oh, Simon, I can look down through the glass. | 0:07:05 | 0:07:08 | |
They are ready, man! | 0:07:10 | 0:07:11 | |
-Oooh! -Look at that! | 0:07:11 | 0:07:14 | |
Brown bread and butter. | 0:07:19 | 0:07:21 | |
See, I know we've got carbohydrate in the dumplings... | 0:07:21 | 0:07:23 | |
-But it's cold! -But brown bread and butter, it just says "home". | 0:07:23 | 0:07:27 | |
It's a meal you want to eat slowly, don't you? | 0:07:35 | 0:07:39 | |
You want every bit of that goodness going to your body. | 0:07:39 | 0:07:42 | |
The secret to creating delicious comfort food | 0:07:50 | 0:07:53 | |
is using the right ingredients. | 0:07:53 | 0:07:55 | |
Real work is done by the producers | 0:07:56 | 0:07:58 | |
who put all their passion and expertise | 0:07:58 | 0:08:01 | |
into getting their ingredients just right. | 0:08:01 | 0:08:05 | |
The family have been farming here for 140 years. | 0:08:05 | 0:08:08 | |
We're located just outside Leeds, in Pontefract. | 0:08:08 | 0:08:12 | |
Nice, sandy soil we have here, so that's rather good. | 0:08:12 | 0:08:16 | |
So we're quite free-draining, | 0:08:16 | 0:08:17 | |
which is great for most of the crops that we grow. | 0:08:17 | 0:08:20 | |
We started with the pumpkins about five years ago, | 0:08:22 | 0:08:25 | |
and last year we sold 70,000 pumpkins direct from the field. | 0:08:25 | 0:08:29 | |
We start by growing them in the polytunnel, all from seed, | 0:08:30 | 0:08:33 | |
in about May time. We'll wait for them to grow in the polytunnels, | 0:08:33 | 0:08:37 | |
nice and protected, because we want the leaves at that point, | 0:08:37 | 0:08:39 | |
to make sure that they don't get damaged. | 0:08:39 | 0:08:42 | |
And then we'll plant them out in the fields. | 0:08:46 | 0:08:48 | |
We have to watch out for pests, really, | 0:08:49 | 0:08:50 | |
that's our biggest problem at that point. | 0:08:50 | 0:08:52 | |
But we're quite lucky, because our soil is so sandy, | 0:08:52 | 0:08:55 | |
we don't struggle at this time of year, | 0:08:55 | 0:08:57 | |
when we could have slugs and them just sitting and rotting, really, | 0:08:57 | 0:09:00 | |
because as soon as the flesh would get soft, | 0:09:00 | 0:09:02 | |
that's when we could end up with insects, etc, getting in. | 0:09:02 | 0:09:06 | |
Some farms, especially in the States, | 0:09:06 | 0:09:08 | |
they'll pop them in on straw to keep their bottoms dry, | 0:09:08 | 0:09:10 | |
in effect, because nobody likes a soggy bottom! | 0:09:10 | 0:09:13 | |
The whole pumpkin trend coming over from the States has been massive, | 0:09:16 | 0:09:21 | |
but I think what works here is we celebrate the pumpkin | 0:09:21 | 0:09:25 | |
and everything to do with the pumpkin, | 0:09:25 | 0:09:27 | |
rather than focusing on Halloween. | 0:09:27 | 0:09:29 | |
Rather than just growing just your normal pumpkins or carvers, | 0:09:32 | 0:09:36 | |
which are for, like, if you're carving jack-o'-lanterns, | 0:09:36 | 0:09:38 | |
we also do lots of eating pumpkins | 0:09:38 | 0:09:41 | |
and then we do every different shape, size and colour of pumpkin | 0:09:41 | 0:09:44 | |
you can imagine. | 0:09:44 | 0:09:46 | |
There's been a massive growth in the interest of pumpkins | 0:09:46 | 0:09:49 | |
from local people and families, | 0:09:49 | 0:09:52 | |
and the people that come here actually come and they pick | 0:09:52 | 0:09:55 | |
their pumpkins from the field, so they're actually | 0:09:55 | 0:09:57 | |
getting to connect back to where their food actually comes from, | 0:09:57 | 0:10:01 | |
because that's key to everything that we do here. | 0:10:01 | 0:10:03 | |
They're fab as a healthy food. Not only is it one of your five a day, | 0:10:05 | 0:10:10 | |
but it's also particularly rich in calcium, phosphorus, | 0:10:10 | 0:10:13 | |
potassium and copper, and the seeds, if you wanted to eat the seeds, | 0:10:13 | 0:10:17 | |
they're a very rich source of dietary fibre. | 0:10:17 | 0:10:20 | |
We're rather mad about pumpkins. | 0:10:22 | 0:10:25 | |
They taste great. I do really quite like it with some of the red meats, | 0:10:25 | 0:10:29 | |
as a vegetable in a casserole or a stew, something very hearty. | 0:10:29 | 0:10:34 | |
And then, obviously, you can use it in vegetarian curries. | 0:10:34 | 0:10:37 | |
It's very, very versatile. | 0:10:37 | 0:10:39 | |
You joint the chicken, I'll do the marinade. | 0:10:51 | 0:10:53 | |
Now, for the chicken, what I'm going to do, I'm going to skin it. | 0:10:53 | 0:10:56 | |
For the marinade, it's a Caribbean marinade, | 0:10:56 | 0:10:58 | |
and so it's got all manner of wonderful things. | 0:10:58 | 0:11:00 | |
I start off with four spring onions, roughly chopped. | 0:11:00 | 0:11:05 | |
It's kind of like a variation on a jerk paste. | 0:11:05 | 0:11:09 | |
But the thing is, we're using Caribbean curry powder. | 0:11:09 | 0:11:11 | |
It is different and it works, so it's worthwhile investing in a tub. | 0:11:11 | 0:11:15 | |
Four cloves of garlic. | 0:11:17 | 0:11:18 | |
Skin the chicken before you joint it, | 0:11:20 | 0:11:23 | |
because it's a lot easier to do. | 0:11:23 | 0:11:25 | |
Now, I've peeled my ginger, roughly chopped and popped that in. | 0:11:25 | 0:11:30 | |
OK, while Dave's doing that, | 0:11:30 | 0:11:31 | |
I'm just going to start to just joint the chicken. | 0:11:31 | 0:11:34 | |
It's only scotch bonnets I bother with. The rest are all right, | 0:11:36 | 0:11:39 | |
but these things, they are difficult. | 0:11:39 | 0:11:41 | |
They're like trying to put an octopus on, aren't they? | 0:11:41 | 0:11:43 | |
No, I'm talking about the Scotch bon... | 0:11:43 | 0:11:45 | |
Don't draw attention to my gloves! | 0:11:45 | 0:11:47 | |
-Don't draw attention... -Have you done something to these? -I have not! | 0:11:47 | 0:11:50 | |
SIMON LAUGHS | 0:11:50 | 0:11:51 | |
I always get the blame for stuff and I never do it. | 0:11:51 | 0:11:53 | |
Right, just precaution, take the top off. | 0:11:53 | 0:11:57 | |
Are we going to leave the seeds in or out, Kingy? | 0:11:57 | 0:11:59 | |
-Let's leave them in. -Ho ho! | 0:11:59 | 0:12:01 | |
Now, this IS going to warm you up. | 0:12:01 | 0:12:04 | |
Just put them in the dish, | 0:12:06 | 0:12:08 | |
and because of my rubber gloves, I fear no pain. | 0:12:08 | 0:12:11 | |
The zest and juice of a lime. | 0:12:11 | 0:12:13 | |
Caribbean curry powder, it's very specific. | 0:12:15 | 0:12:18 | |
Let's have two. Big hoofers. | 0:12:18 | 0:12:21 | |
For another bit of Caribbean goodness, | 0:12:21 | 0:12:24 | |
half a teaspoon of allspice powder. | 0:12:24 | 0:12:26 | |
This Caribbean curry paste, | 0:12:33 | 0:12:34 | |
you could make double the quantity and keep some for another day, | 0:12:34 | 0:12:37 | |
put it in the fridge with some oil on the top. | 0:12:37 | 0:12:39 | |
It's worth having some on standby, | 0:12:39 | 0:12:41 | |
because it will bring the dullest of ingredients to life. | 0:12:41 | 0:12:43 | |
I'm going to take this lovely paste that Dave's just made, | 0:12:43 | 0:12:47 | |
and we're going to make sure that every single piece of chicken | 0:12:47 | 0:12:50 | |
is covered in it. | 0:12:50 | 0:12:52 | |
If you can, try and leave this for as long as you possibly could. | 0:12:54 | 0:12:58 | |
I think this is definitely an overnight job. | 0:12:58 | 0:13:00 | |
-I do, Dave. -You know, | 0:13:00 | 0:13:01 | |
if you're planning your meal for tomorrow night's supper, | 0:13:01 | 0:13:04 | |
do this the night before you go to bed. | 0:13:04 | 0:13:06 | |
-Yeah. -But do wear your rubber gloves, because, you know, | 0:13:06 | 0:13:09 | |
the Scotch bonnets... | 0:13:09 | 0:13:11 | |
And I'm now wishing I had. | 0:13:11 | 0:13:14 | |
And I grated my thumb the other day! | 0:13:14 | 0:13:16 | |
-Ooh, yes. -As you can imagine. | 0:13:16 | 0:13:18 | |
Yes. | 0:13:18 | 0:13:20 | |
So I'd better just cover that with clingfilm and pop it in the fridge. | 0:13:20 | 0:13:24 | |
And I'm going to wash my hands. | 0:13:24 | 0:13:25 | |
-Good luck! -Thank you. SIMON WINCES IN PAIN | 0:13:25 | 0:13:28 | |
SIMON CLEARS HIS THROAT | 0:13:34 | 0:13:36 | |
-Better now? -Yes, thank you. | 0:13:36 | 0:13:37 | |
It's just a waiting game now, Si. | 0:13:37 | 0:13:39 | |
-Great, we'll go to the pub. -Come on, then. | 0:13:39 | 0:13:42 | |
Morning has broken, chicken's marinated. | 0:13:49 | 0:13:52 | |
I'm browning off an onion in some coconut oil. | 0:13:52 | 0:13:54 | |
Beautiful. Right, in goes the chicken. | 0:13:54 | 0:13:57 | |
I'm going to skin a couple of tomatoes, mate. | 0:14:00 | 0:14:02 | |
-OK, mate. -Plunge into boiling water. | 0:14:02 | 0:14:04 | |
Oooh, that is good, man! | 0:14:06 | 0:14:08 | |
Yes, it is. | 0:14:08 | 0:14:10 | |
Don't leave these for too long, because we want just to skin, | 0:14:10 | 0:14:13 | |
we don't want them stewing. To stop that process, | 0:14:13 | 0:14:16 | |
plunge them into ice-cold water. | 0:14:16 | 0:14:18 | |
The skin pops off as easy as a builder's shirt when the sun shines. | 0:14:19 | 0:14:23 | |
I'm just going to add a little bit of this stock. | 0:14:26 | 0:14:28 | |
A bay leaf and thyme in as well. | 0:14:30 | 0:14:32 | |
Now, that lovely tomato, just all the meat, pop that in. | 0:14:36 | 0:14:40 | |
How long do you reckon, Si? | 0:14:45 | 0:14:46 | |
It should be all right after 40 minutes, even with a bone in. | 0:14:46 | 0:14:48 | |
If you're a bit worried about it, | 0:14:48 | 0:14:50 | |
then leave it for 45 and it will be absolutely done, I promise. | 0:14:50 | 0:14:53 | |
And then it's pumpkin time. | 0:14:53 | 0:14:55 | |
Yes! | 0:14:55 | 0:14:56 | |
Time for the hero, pumpkin. | 0:15:07 | 0:15:09 | |
-Let's have it. -What shall we have? | 0:15:09 | 0:15:10 | |
Pumpkin, it comes in so many shapes, sizes and forms. | 0:15:10 | 0:15:13 | |
-Well, look at this, man. -I know. -Beautiful. -Look at that one! | 0:15:13 | 0:15:17 | |
And they all have a different flavour and a different texture. | 0:15:17 | 0:15:20 | |
But I've never seen a blue one before. | 0:15:20 | 0:15:22 | |
-Let's get into it. -Right. | 0:15:22 | 0:15:24 | |
The Hairy Bikers' Caribbean and blue pumpkin curry. | 0:15:24 | 0:15:27 | |
Go on. | 0:15:27 | 0:15:28 | |
About a quarter of that? | 0:15:30 | 0:15:31 | |
Yeah. | 0:15:31 | 0:15:32 | |
Crumbs! | 0:15:33 | 0:15:35 | |
The great thing about pumpkins... | 0:15:35 | 0:15:37 | |
..is... | 0:15:41 | 0:15:42 | |
..they're not... | 0:15:43 | 0:15:44 | |
..that...easy. | 0:15:46 | 0:15:47 | |
How beautiful! | 0:15:50 | 0:15:52 | |
-Isn't it? -Do be careful, because they are a bit of an unwieldy beast, | 0:15:52 | 0:15:56 | |
so just watch your fingers. | 0:15:56 | 0:15:58 | |
Let's take the seeds and the core out the middle. | 0:15:58 | 0:16:03 | |
This is nice, a nice texture, as well. | 0:16:03 | 0:16:05 | |
We want to skin this and chop it into chunks. | 0:16:05 | 0:16:08 | |
When you add a pumpkin to a curry, there's a top note of sweetness that | 0:16:13 | 0:16:16 | |
goes on. It's not overly powerful, it's just there. | 0:16:16 | 0:16:19 | |
It adds substance to the curry. This is your veggie, | 0:16:19 | 0:16:22 | |
and with all that flavour, it's going to be sweet, | 0:16:22 | 0:16:24 | |
unctuous and gorgeous. | 0:16:24 | 0:16:26 | |
We put the lid on and simmer it for ten minutes, | 0:16:28 | 0:16:31 | |
then we take the lid off and simmer it for another ten minutes, | 0:16:31 | 0:16:34 | |
so that the sauce and the water reduce. | 0:16:34 | 0:16:37 | |
See you later. | 0:16:37 | 0:16:38 | |
Ten minutes. | 0:16:40 | 0:16:41 | |
Look at that. The pumpkin's cooked, it's dropped, | 0:16:46 | 0:16:48 | |
the sauce has thickened. We're there. | 0:16:48 | 0:16:51 | |
I think it's time for two top notes, Mr King. | 0:16:51 | 0:16:53 | |
Number one top note, it being Caribbean, | 0:16:53 | 0:16:56 | |
you cannot go to the Caribbean without drinking rum. | 0:16:56 | 0:16:59 | |
So, we just take a teaspoon and we just drip it over the top, | 0:17:00 | 0:17:04 | |
-just like that. -And I always like a bit of lime with my rum, | 0:17:04 | 0:17:08 | |
just the juice of half a lime and it really does finish it off | 0:17:08 | 0:17:11 | |
and sharpen it up a treat. | 0:17:11 | 0:17:12 | |
Some spring onions, and some coriander. | 0:17:15 | 0:17:18 | |
THEY CHUCKLE | 0:17:22 | 0:17:24 | |
-Joyous, eh? -Look at that, great colours. | 0:17:24 | 0:17:27 | |
We know there's some great flavours in there. | 0:17:27 | 0:17:29 | |
Right, I'm going to have a taste. | 0:17:29 | 0:17:31 | |
I'm going for the pumpkin, that's what I'm excited about. | 0:17:31 | 0:17:34 | |
-Yeah. -The pumpkin in that sauce. | 0:17:34 | 0:17:36 | |
Such a great ingredient. | 0:17:36 | 0:17:37 | |
I'm feeling hot now. | 0:17:42 | 0:17:44 | |
Probably serve this with some rice at home. | 0:17:45 | 0:17:47 | |
Because of the pumpkin, it kind of doesn't need it. | 0:17:47 | 0:17:51 | |
Every dish tells a story. | 0:18:01 | 0:18:03 | |
It may be about the ingredients that define it, | 0:18:03 | 0:18:06 | |
the memories it evokes or the people who created it. | 0:18:06 | 0:18:09 | |
There's nothing more comforting than the warming heat of spices. | 0:18:12 | 0:18:15 | |
But one of Britain's favourite dishes is a Thai green curry. | 0:18:17 | 0:18:21 | |
Mae moved to Manchester from Thailand when she was a child | 0:18:23 | 0:18:26 | |
and now runs a supermarket. | 0:18:26 | 0:18:28 | |
There's a lot of Thai people living in Manchester, | 0:18:29 | 0:18:32 | |
and I feel like I'm home. | 0:18:32 | 0:18:34 | |
And people in Manchester are lovely, they're really friendly. | 0:18:34 | 0:18:37 | |
After buying the shop, Mae added a cafe and persuaded her mum | 0:18:40 | 0:18:43 | |
to share the recipe for green curry | 0:18:43 | 0:18:46 | |
that's been in her family for generations. | 0:18:46 | 0:18:49 | |
Before, I never cook, | 0:18:49 | 0:18:50 | |
I have some people to cook for me or I'd buy a takeaway, | 0:18:50 | 0:18:53 | |
but today, I cook for everybody, and happy. | 0:18:53 | 0:18:57 | |
Mae makes all her spice pastes from scratch. | 0:19:01 | 0:19:04 | |
Her family came from the north of Thailand, | 0:19:04 | 0:19:06 | |
where they love spicy food, | 0:19:06 | 0:19:07 | |
and the dishes Mae cooks are true to the flavours she was familiar with | 0:19:07 | 0:19:11 | |
as a child. | 0:19:11 | 0:19:13 | |
Green chilli, depending on how spicy you want. | 0:19:13 | 0:19:16 | |
I like spicy, so I put more. | 0:19:16 | 0:19:20 | |
The spice paste is the base for the Thai green curry. | 0:19:20 | 0:19:24 | |
The curry could be made from fish or tofu, | 0:19:24 | 0:19:26 | |
but today Mae's cooking with chicken. | 0:19:26 | 0:19:29 | |
Just heat the oil. | 0:19:30 | 0:19:32 | |
Next step would be green curry paste, one spoon. | 0:19:32 | 0:19:35 | |
A little bit of coconut milk. | 0:19:42 | 0:19:44 | |
Curry paste that you make yourself is more clean. | 0:19:44 | 0:19:48 | |
They're different than the ones | 0:19:48 | 0:19:50 | |
used in supermarkets, because they're all fresh ingredients. | 0:19:50 | 0:19:53 | |
We're going to add chicken in. | 0:19:55 | 0:19:56 | |
So we leave until the chicken cooks. | 0:20:00 | 0:20:02 | |
Coconut in. | 0:20:06 | 0:20:07 | |
Chilli, depending on how spicy you want. | 0:20:10 | 0:20:13 | |
Eggplant. | 0:20:16 | 0:20:17 | |
Green beans. | 0:20:19 | 0:20:21 | |
And bamboo shoots. | 0:20:21 | 0:20:22 | |
Some sweet basil. | 0:20:27 | 0:20:28 | |
So, I will use this all because I like this smell. | 0:20:28 | 0:20:31 | |
The more the better for sweet basil. | 0:20:32 | 0:20:35 | |
I'm going to add a little bit of fish sauce. | 0:20:35 | 0:20:37 | |
Yes, that's fine now. | 0:20:46 | 0:20:48 | |
This green curry, this is how, it's just exactly how my mum teach me. | 0:20:50 | 0:20:55 | |
You find that a lot of the Thai food you get | 0:20:57 | 0:20:59 | |
is adapted for UK taste, | 0:20:59 | 0:21:01 | |
so you don't get the proper authentic food, but here you do. | 0:21:01 | 0:21:05 | |
It's like it is in Thailand. | 0:21:05 | 0:21:06 | |
The food is just, like, it's authentic, seasonal | 0:21:08 | 0:21:11 | |
and it's from the north of Thailand, so it's actually high in spice. | 0:21:11 | 0:21:14 | |
I just treat them like family, I just treat them like friends. | 0:21:16 | 0:21:19 | |
I just cook from the heart. | 0:21:19 | 0:21:20 | |
This is brilliant, Kingy's bit, it's like tiling with bananas. | 0:21:32 | 0:21:36 | |
Me, I make the sponge. | 0:21:36 | 0:21:38 | |
I'm going to cream the light brown sugar with the butter. | 0:21:38 | 0:21:42 | |
Right, while Dave's doing that, I want to show you what's a-going on | 0:21:42 | 0:21:45 | |
in this pudding basin. | 0:21:45 | 0:21:47 | |
I've smeared butter, quite a lot of it, all around the pudding basin, | 0:21:47 | 0:21:52 | |
and then in the bottom here, there is a little cartouche, | 0:21:52 | 0:21:55 | |
or commonly known as a bit of paper. | 0:21:55 | 0:21:58 | |
We're going to put a puddle of golden syrup on top of that paper | 0:21:58 | 0:22:02 | |
and then we're going to build our bananas all up around the side | 0:22:02 | 0:22:07 | |
in little discs of loveliness. | 0:22:07 | 0:22:10 | |
Well, the bananas want to be the thickness of a pound coin. | 0:22:13 | 0:22:16 | |
Cream the butter and the sugar. | 0:22:17 | 0:22:20 | |
And there we are, as you can see, that's gone light and fluffy. | 0:22:22 | 0:22:25 | |
Break into it an egg. | 0:22:25 | 0:22:27 | |
Pop it in, give it a swizz. | 0:22:28 | 0:22:30 | |
And a spoonful of flour. | 0:22:33 | 0:22:35 | |
That stops it splitting. | 0:22:36 | 0:22:37 | |
And crack in another egg. | 0:22:39 | 0:22:40 | |
And another spoon of flour. | 0:22:43 | 0:22:44 | |
Another egg. | 0:22:48 | 0:22:50 | |
And another spoon of flour. | 0:22:53 | 0:22:55 | |
Now the good bit. | 0:22:58 | 0:22:59 | |
We whip in a banana. | 0:23:00 | 0:23:02 | |
Always use those black bananas, | 0:23:04 | 0:23:05 | |
the ones that have been in the bowl that nobody touches | 0:23:05 | 0:23:07 | |
because for making banana bread, banana cake, | 0:23:07 | 0:23:10 | |
those bananas, believe it or not, | 0:23:10 | 0:23:12 | |
however hideous they look on the outside, are the best. | 0:23:12 | 0:23:15 | |
I've just cut two bananas. | 0:23:18 | 0:23:20 | |
One banana in the middle | 0:23:20 | 0:23:21 | |
and what you do is you just start at the bottom | 0:23:21 | 0:23:23 | |
and just put bananas all the way up till it goes all the way | 0:23:23 | 0:23:26 | |
-around the side. -Like a spiral. | 0:23:26 | 0:23:27 | |
Like a spiral. | 0:23:27 | 0:23:28 | |
Put the flour in. It can all go in now. | 0:23:30 | 0:23:32 | |
The last thing I need to do to this sponge mixture | 0:23:39 | 0:23:42 | |
is the juice of half a lime. | 0:23:42 | 0:23:44 | |
That's the effect that we're trying to get. | 0:23:51 | 0:23:54 | |
Now, what I want to do now is carefully place in the sponge. | 0:23:54 | 0:23:57 | |
Now, if I was just to slap it in, | 0:23:57 | 0:23:59 | |
it's going to force all the 'nanas out of shape and we don't want to do | 0:23:59 | 0:24:03 | |
that, not with all that lovely work that he's done. | 0:24:03 | 0:24:05 | |
So, we'll just spoon it in quite gently. | 0:24:05 | 0:24:07 | |
It is a steamed pudding, and we'll show you how to assemble | 0:24:10 | 0:24:12 | |
the steaming device, which is basically a pan and a saucer. | 0:24:12 | 0:24:16 | |
So, the order is cloth... | 0:24:17 | 0:24:18 | |
..saucer... | 0:24:21 | 0:24:22 | |
..and then your pudding sits on top of that. | 0:24:23 | 0:24:27 | |
But the saucer, which is raised from the bottom of the pan, | 0:24:27 | 0:24:29 | |
ensures that your puddings aren't going to burn. | 0:24:29 | 0:24:32 | |
And as you'll find, that is just enough. | 0:24:34 | 0:24:37 | |
Now, it's the bit that we all hate. | 0:24:39 | 0:24:42 | |
It's the wrapping up of your pud. | 0:24:43 | 0:24:44 | |
Now, the pud will rise up and expand, | 0:24:44 | 0:24:46 | |
so you need to do some pleating. | 0:24:46 | 0:24:48 | |
We always use a sheet of grease-proof and a sheet of foil. | 0:24:48 | 0:24:51 | |
Now, we pleat it like so. | 0:24:52 | 0:24:54 | |
So this, it's a bit like | 0:24:55 | 0:24:56 | |
an expansion joint in a bridge, isn't it? | 0:24:56 | 0:24:58 | |
Yeah. | 0:24:58 | 0:25:00 | |
So as it expands, | 0:25:00 | 0:25:02 | |
this can open up a bit like that and allow the pudding to swell. | 0:25:02 | 0:25:05 | |
Right. | 0:25:10 | 0:25:11 | |
So, put the string there. Thank you. | 0:25:11 | 0:25:14 | |
What I'm going to do, just to make sure the handle doesn't slip, | 0:25:19 | 0:25:23 | |
is put another piece around there just to secure that string. | 0:25:23 | 0:25:27 | |
So we tie that round there, and I think Mr Pudding... | 0:25:28 | 0:25:32 | |
..can go and meet Mr Pan... | 0:25:34 | 0:25:36 | |
..and sit there, bathe in all its wonder, | 0:25:37 | 0:25:39 | |
for two hours. | 0:25:39 | 0:25:42 | |
Wow, look at that! | 0:25:47 | 0:25:48 | |
Get in, purple, purple 'nanas. | 0:25:48 | 0:25:50 | |
Purple bananas! But that's quite normal, that purpley tinge. | 0:25:50 | 0:25:53 | |
Don't be alarmed, banana's full of potassium, | 0:25:53 | 0:25:56 | |
so when the potassium's heated up, it goes purple. | 0:25:56 | 0:25:59 | |
Right, I'm going to deseed this vanilla pod. | 0:25:59 | 0:26:03 | |
I'm going to whisk up six egg yolks with some caster sugar. | 0:26:03 | 0:26:07 | |
And I'm going to put a teaspoonful of cornflour. | 0:26:09 | 0:26:12 | |
Put cornflour in, it doesn't split. | 0:26:12 | 0:26:14 | |
Put the milk and cream into a saucepan | 0:26:18 | 0:26:21 | |
with the vanilla pod or extract. | 0:26:21 | 0:26:23 | |
-We're there, aren't we? -Yeah, I'm going to take that off the heat. | 0:26:25 | 0:26:28 | |
-Right, mate. -Right. | 0:26:28 | 0:26:29 | |
-You ready? -Two, three, four. | 0:26:29 | 0:26:31 | |
Nice. | 0:26:35 | 0:26:36 | |
And back to the pan. | 0:26:39 | 0:26:40 | |
Mr Myers, this is starting to trail. | 0:26:48 | 0:26:51 | |
-Yeah. -Take it on and off the heat as you see fit, | 0:26:51 | 0:26:56 | |
and just feel the custard as it's thickening, | 0:26:56 | 0:26:58 | |
you want it to thicken gently. | 0:26:58 | 0:27:00 | |
Now... | 0:27:00 | 0:27:01 | |
Creme de bananas. It comes in many forms. | 0:27:03 | 0:27:05 | |
This one is a posh one from France. | 0:27:05 | 0:27:08 | |
This is proper grown-up banana custard, isn't it? | 0:27:08 | 0:27:11 | |
That is as thick, mate, as I think we're going to get it. | 0:27:11 | 0:27:15 | |
-It's beautiful. -Right. -Right, let's tackle the pudding. | 0:27:15 | 0:27:17 | |
There always is jeopardy with a sponge pudding, | 0:27:17 | 0:27:21 | |
be it steak and kidney or banana. | 0:27:21 | 0:27:25 | |
And as far as I know, we're the first one to make a banana one. | 0:27:25 | 0:27:27 | |
-Oh, yes. -OK, so far, so good. | 0:27:29 | 0:27:32 | |
Wow! | 0:27:45 | 0:27:46 | |
-Mm! -You wouldn't get that at school, would you? | 0:27:58 | 0:28:01 | |
No! Whoa! | 0:28:01 | 0:28:02 | |
I think that's a success. | 0:28:04 | 0:28:05 | |
That's a super success. That is brilliant, actually. | 0:28:05 | 0:28:07 |