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We've travelled the world and eaten everywhere from roadside bars | 0:00:03 | 0:00:06 | |
to restaurants with Michelin stars. | 0:00:06 | 0:00:09 | |
But there really is nothing like a bit of home cooking. | 0:00:10 | 0:00:14 | |
Coming into a warm kitchen, | 0:00:15 | 0:00:17 | |
filled with the aroma of a tasty meal bubbling away. | 0:00:17 | 0:00:20 | |
It's one of life's great pleasures. | 0:00:22 | 0:00:24 | |
There's nothing like comfort food to put a smile on your face. | 0:00:24 | 0:00:29 | |
Today, we've got the perfect dishes to share with the people we love. | 0:00:37 | 0:00:41 | |
When family and friends come on over. | 0:00:42 | 0:00:46 | |
RHYTHMIC TAPPING ON POTS AND PANS | 0:00:47 | 0:00:50 | |
Come on over, we're having a party! | 0:00:50 | 0:00:53 | |
You know what it's like, | 0:00:53 | 0:00:54 | |
we spend all these days in splendid isolation, | 0:00:54 | 0:00:56 | |
our little paradise, cooking food for ourselves! | 0:00:56 | 0:00:59 | |
We want you to come on over. | 0:00:59 | 0:01:01 | |
And today we're going to show you | 0:01:01 | 0:01:02 | |
some of our favourite dishes to share with our chums. | 0:01:02 | 0:01:05 | |
We're doing a cheesecake, aren't we, David? | 0:01:05 | 0:01:07 | |
Yeah. It's not just any cheesecake. | 0:01:07 | 0:01:09 | |
-No! -It's light, it's airy, it's a symphony of almonds. | 0:01:09 | 0:01:12 | |
I'm going to make a noise. | 0:01:15 | 0:01:17 | |
I am going to butter the springform cake tin, David. | 0:01:17 | 0:01:20 | |
Oh, I'll pass you the butter. | 0:01:20 | 0:01:22 | |
Thank you. So, springform cake tin. | 0:01:22 | 0:01:24 | |
What we're going to do, we're going to bash the living daylights | 0:01:24 | 0:01:26 | |
out of about seven amaretti biscuits. | 0:01:26 | 0:01:28 | |
-Beautiful. -And it really is a light crumb | 0:01:28 | 0:01:31 | |
around the sides and the bottom. | 0:01:31 | 0:01:33 | |
I've got ricotta cheese here. | 0:01:33 | 0:01:34 | |
If it's a bit wet, strain it off | 0:01:34 | 0:01:36 | |
through a strainer or a muslin cloth. | 0:01:36 | 0:01:39 | |
And into that, and we'll whip in some caster sugar. | 0:01:39 | 0:01:42 | |
Ricotta's quite a sweet, soft cheese, and it's great in desserts. | 0:01:46 | 0:01:51 | |
I love it with pine nuts and spinach. | 0:01:51 | 0:01:53 | |
Oh, lush! | 0:01:53 | 0:01:55 | |
It's versatile, isn't it? | 0:01:55 | 0:01:57 | |
-It is. Very. -And I said, it's the classic cheese for a cheesecake. | 0:01:57 | 0:01:59 | |
Now what I do is, I break in six eggs one by one. | 0:01:59 | 0:02:02 | |
When it's baked, this is going to give us | 0:02:02 | 0:02:05 | |
the substance in our cheesecake. | 0:02:05 | 0:02:06 | |
Egg ninja. | 0:02:08 | 0:02:10 | |
Take your amaretti biscuits, | 0:02:14 | 0:02:16 | |
about seven in total. | 0:02:16 | 0:02:18 | |
It's worth taking the time for this, | 0:02:20 | 0:02:22 | |
because they've got to be as fine as you can get them, really. | 0:02:22 | 0:02:24 | |
All that egg's loosened it up a treat. | 0:02:27 | 0:02:28 | |
-Has it? -Yeah. -Lovely. | 0:02:28 | 0:02:30 | |
I mean, baked cheesecake, | 0:02:30 | 0:02:31 | |
it's kind of like an American-style cheesecake. | 0:02:31 | 0:02:33 | |
They call it the New York cheesecake, | 0:02:33 | 0:02:35 | |
and to me, it's a real true cheesecake. | 0:02:35 | 0:02:38 | |
I mean, you get the ones you put in the fridge, | 0:02:38 | 0:02:40 | |
but that's just like chilled pudding, really. | 0:02:40 | 0:02:42 | |
But it's also a celebration of the almond. | 0:02:42 | 0:02:45 | |
It's quite grown-up and refined. | 0:02:45 | 0:02:47 | |
-And it's rich. -Aye. | 0:02:47 | 0:02:49 | |
Let's enhance the richness with some double cream. | 0:02:49 | 0:02:53 | |
Now the zest of a lemon. | 0:02:57 | 0:02:59 | |
And this is the nice thing, you see. | 0:02:59 | 0:03:01 | |
You cannot have all that cheese and cream and stuff | 0:03:01 | 0:03:04 | |
without a little hit of lemony acidity. It's lovely. | 0:03:04 | 0:03:07 | |
Now, the biscuit crumb that we're going to put around the cheesecake | 0:03:07 | 0:03:11 | |
is quite thin. | 0:03:11 | 0:03:13 | |
So pour three quarters of it in, and we're going to save a little bit | 0:03:13 | 0:03:16 | |
to decorate the top of the cheesecake | 0:03:16 | 0:03:19 | |
once it's finished. And all you do is shuffle it around like that, | 0:03:19 | 0:03:22 | |
and around the side until you get a good coating. | 0:03:22 | 0:03:26 | |
I want about four spoons of almond based liqueur. | 0:03:26 | 0:03:31 | |
And just fold that in. | 0:03:34 | 0:03:35 | |
Look at that! | 0:03:39 | 0:03:41 | |
It's beautiful, isn't it? | 0:03:42 | 0:03:43 | |
We had a council house that was pebbledashed like that. | 0:03:43 | 0:03:46 | |
So did I! It's funny that, aye! | 0:03:46 | 0:03:47 | |
I was thinking about that as I was doing it! | 0:03:47 | 0:03:50 | |
Right, now pour this in the middle. | 0:03:50 | 0:03:51 | |
Gently, because you don't want to disturb the crumbage. | 0:03:51 | 0:03:54 | |
Oh, look at that. | 0:03:54 | 0:03:55 | |
And just let the mixture find its way up the side on its own. | 0:03:55 | 0:03:58 | |
Don't rush it. | 0:03:58 | 0:04:00 | |
Don't push it. Those crumbs will be the crowning glory. | 0:04:00 | 0:04:04 | |
They will be the crumbs on the cake. | 0:04:04 | 0:04:06 | |
Lovely. Now the secret for cooking this cheesecake | 0:04:06 | 0:04:09 | |
so it sets and doesn't crack is, | 0:04:09 | 0:04:11 | |
we put this into a preheated oven. | 0:04:11 | 0:04:13 | |
160 degrees for a fan oven for ten minutes. | 0:04:13 | 0:04:18 | |
Then after ten minutes, | 0:04:18 | 0:04:19 | |
we knock them down to 140 degrees Celsius for a further hour. | 0:04:19 | 0:04:23 | |
Then after that hour, | 0:04:23 | 0:04:26 | |
we turn the oven off and we just | 0:04:26 | 0:04:28 | |
wedge the door open with a wooden spoon, | 0:04:28 | 0:04:30 | |
just so it cools down slowly. | 0:04:30 | 0:04:32 | |
And leave it in the oven to cool for three hours. | 0:04:32 | 0:04:35 | |
I know, but you've got to plan ahead with people coming. | 0:04:36 | 0:04:39 | |
-You have. -But if you cool this down too quickly, the top will crack. | 0:04:39 | 0:04:42 | |
We want it perfect. But you could do this | 0:04:42 | 0:04:44 | |
the day before your party, couldn't you? | 0:04:44 | 0:04:45 | |
Oh, yeah, easy, easy. | 0:04:45 | 0:04:47 | |
That's it, Kingy. A total cooking and cooling time | 0:05:04 | 0:05:08 | |
of four hours, ten minutes. | 0:05:08 | 0:05:09 | |
Spoon out. | 0:05:09 | 0:05:10 | |
Oh, yes. Now, that's it. | 0:05:10 | 0:05:13 | |
That's what we want. It's cool and it hasn't cracked. | 0:05:13 | 0:05:17 | |
And see how it's shrunk back. | 0:05:17 | 0:05:19 | |
It's really annoying when things go wrong at this stage. | 0:05:20 | 0:05:23 | |
But it hasn't. | 0:05:25 | 0:05:26 | |
Now let's finish it off with some lemon zest and crumbs. | 0:05:29 | 0:05:33 | |
That couldn't be any better, Si. | 0:05:40 | 0:05:41 | |
I think you're right, mate. | 0:05:41 | 0:05:42 | |
I don't think it could. It's lovely, isn't it? | 0:05:42 | 0:05:44 | |
Oh, it's a good cutter. | 0:05:46 | 0:05:48 | |
It's a baked cheesecake. | 0:05:50 | 0:05:51 | |
Blobs of creme fraiche. | 0:05:58 | 0:06:00 | |
That just looks so beautiful, doesn't it? | 0:06:00 | 0:06:02 | |
Lovely texture, Dave. | 0:06:10 | 0:06:11 | |
It's such a beautiful, grown-up taste. | 0:06:11 | 0:06:14 | |
It's not too sweet. | 0:06:14 | 0:06:15 | |
Kingy, there's one fundamental problem with this cheesecake. | 0:06:16 | 0:06:19 | |
-What? -If people come on over, have this, | 0:06:19 | 0:06:22 | |
they're not going to want to go home! | 0:06:22 | 0:06:24 | |
Britain has an army of creative chefs who, day after day, | 0:06:33 | 0:06:37 | |
send out sensational dishes to customers in their restaurants. | 0:06:37 | 0:06:40 | |
They work long hours, toiling over their stoves. | 0:06:42 | 0:06:46 | |
But what's their idea of comfort food? | 0:06:46 | 0:06:49 | |
Aktar Islam from Lasan in Birmingham | 0:06:51 | 0:06:54 | |
shares his favourite home-cooked dish. | 0:06:54 | 0:06:57 | |
So, I started cooking at a very early age. | 0:06:59 | 0:07:01 | |
I was a bit of a mummy's boy, | 0:07:01 | 0:07:03 | |
so, anything to spend time with my mother. | 0:07:03 | 0:07:05 | |
So, a lot of it was around the kitchen, | 0:07:05 | 0:07:06 | |
and I was helping preparing vegetables. | 0:07:06 | 0:07:08 | |
And as I grew older, | 0:07:08 | 0:07:10 | |
she gave me more and more responsibilities, | 0:07:10 | 0:07:12 | |
and that's where it all started. | 0:07:12 | 0:07:14 | |
The thing that fascinates me most | 0:07:17 | 0:07:19 | |
about being in the kitchen environment | 0:07:19 | 0:07:21 | |
is, it's the artistry of it. | 0:07:21 | 0:07:22 | |
I'm of Bengali heritage, so the food that we had at home, | 0:07:26 | 0:07:29 | |
fruit from West Bengal and Bangladesh, | 0:07:29 | 0:07:31 | |
it's what I was brought up with. | 0:07:31 | 0:07:32 | |
But then my mother had friends from all over South Asia, | 0:07:32 | 0:07:35 | |
so we had all these influences coming into our kitchen at home, | 0:07:35 | 0:07:38 | |
so, for me, South Asian cuisine, you know, it's my roots, | 0:07:38 | 0:07:41 | |
it's where it all started, I guess. | 0:07:41 | 0:07:43 | |
And that's where my inspiration | 0:07:43 | 0:07:44 | |
for a lot of what I do today still comes from. | 0:07:44 | 0:07:47 | |
So, cooking at home, for me, it's more about relaxing | 0:07:48 | 0:07:51 | |
and enjoying and doing things in a way | 0:07:51 | 0:07:55 | |
where you can concentrate on your guests, | 0:07:55 | 0:07:57 | |
as opposed to the plate of food that you're putting together. | 0:07:57 | 0:08:00 | |
So for me, one pot cooking's a good thing. | 0:08:00 | 0:08:02 | |
I love that because there's less washing-up to do. | 0:08:02 | 0:08:04 | |
And then stuff that I can get together | 0:08:04 | 0:08:06 | |
before everyone arrives and I can just put out onto the table, | 0:08:06 | 0:08:09 | |
and then enjoy my guests' company. | 0:08:09 | 0:08:10 | |
The lads are coming around. They're going to be hungry, | 0:08:12 | 0:08:14 | |
and what I'm going to do for them | 0:08:14 | 0:08:16 | |
is this lovely, hearty, fragrant biryani. | 0:08:16 | 0:08:18 | |
So I've got some lovely shanks of lamb, | 0:08:18 | 0:08:20 | |
which we cook with some aromatic spices | 0:08:20 | 0:08:22 | |
and bake together with some rice. | 0:08:22 | 0:08:24 | |
It's a real simple dish. | 0:08:24 | 0:08:26 | |
So, first... | 0:08:28 | 0:08:29 | |
..turmeric. | 0:08:30 | 0:08:31 | |
Some earthy cumin. | 0:08:33 | 0:08:35 | |
I've got some lovely coriander. | 0:08:37 | 0:08:39 | |
To finish off, we've got some chilli. | 0:08:41 | 0:08:43 | |
So what we've used here is a Kashmiri chilli. | 0:08:43 | 0:08:45 | |
It's lovely and vibrant in colour, but not too hot. | 0:08:45 | 0:08:48 | |
These are some of my favourite parts about cooking with spices, | 0:08:48 | 0:08:51 | |
because you can really smell and see | 0:08:51 | 0:08:52 | |
how the flavour is starting to develop. | 0:08:52 | 0:08:54 | |
You can see how it's starting | 0:08:54 | 0:08:55 | |
to react with all the other ingredients. | 0:08:55 | 0:08:57 | |
It's amazing, actually, I love it. | 0:08:57 | 0:08:59 | |
I think the thing I love about home cooking the most | 0:09:03 | 0:09:05 | |
is I actually find it quite | 0:09:05 | 0:09:06 | |
therapeutic, because, you know, | 0:09:06 | 0:09:08 | |
right now, it's just me and this pot, | 0:09:08 | 0:09:10 | |
and my mind is free to think and wander. | 0:09:10 | 0:09:13 | |
It's downtime, really, cooking at home. | 0:09:13 | 0:09:16 | |
Then pour over a load of water | 0:09:18 | 0:09:19 | |
and let it simmer for an hour or so | 0:09:19 | 0:09:21 | |
until the meat's nice and tender. | 0:09:21 | 0:09:23 | |
When it's nice and tender, we're going to mix some yoghurt, | 0:09:28 | 0:09:31 | |
some tomato, some fresh herbs of coriander and mint. | 0:09:31 | 0:09:34 | |
I'm going to take a really good, generous amount of this. | 0:09:34 | 0:09:37 | |
I'm going to bind that in with that, | 0:09:37 | 0:09:39 | |
and then put our basmati rice in there. | 0:09:39 | 0:09:40 | |
And then we're just going to bring it up to the boil, | 0:09:42 | 0:09:44 | |
we're going to seal it with some dough... | 0:09:44 | 0:09:46 | |
..whack it in the oven and forget about it until everyone's here. | 0:09:47 | 0:09:51 | |
-Hello! -Hey, man! | 0:10:02 | 0:10:04 | |
For me, cooking at home is just as satisfying | 0:10:06 | 0:10:08 | |
as cooking at the restaurant, | 0:10:08 | 0:10:10 | |
but obviously at home the pressure's not on. | 0:10:10 | 0:10:13 | |
Oh, look at that! | 0:10:13 | 0:10:15 | |
That looks amazing! | 0:10:15 | 0:10:17 | |
You're not going to get a bad review from your mates, so, you know... | 0:10:17 | 0:10:20 | |
but it's still nice to be able to put a plate of food | 0:10:20 | 0:10:23 | |
in front of everyone that, you know, people equally enjoy. | 0:10:23 | 0:10:26 | |
It's good. | 0:10:28 | 0:10:29 | |
Oh, that is amazing. | 0:10:32 | 0:10:33 | |
Everyone has a gift, | 0:10:33 | 0:10:35 | |
and everyone has a gift to give to others, and, you know, for me, | 0:10:35 | 0:10:37 | |
mine is food. I've got a love of food, | 0:10:37 | 0:10:39 | |
and it's something that I can share | 0:10:39 | 0:10:40 | |
with all my friends and my loved ones. | 0:10:40 | 0:10:42 | |
-ALL: -Cheers! | 0:10:42 | 0:10:44 | |
The most wonderful sirloin, wonderful gravy, what's not to love? | 0:11:04 | 0:11:08 | |
I'd come round to my house for that. | 0:11:08 | 0:11:10 | |
Well, you have come round to my house for that. | 0:11:10 | 0:11:12 | |
-We've been it for doing yonks! -Yours was a bit different, wasn't it? | 0:11:12 | 0:11:15 | |
It was, it was. What we do is, | 0:11:15 | 0:11:17 | |
we take a whole sirloin, and we do this rub, | 0:11:17 | 0:11:19 | |
and basically put this rub on it, | 0:11:19 | 0:11:21 | |
you sear it off first with some beef dripping here, | 0:11:21 | 0:11:24 | |
in a hot pan, fat side down first. | 0:11:24 | 0:11:28 | |
But the rub is essentially the same as all those years ago. | 0:11:28 | 0:11:31 | |
I've got pepper, English mustard, sea salt... | 0:11:31 | 0:11:35 | |
..and thyme. | 0:11:37 | 0:11:39 | |
The reason that we're searing this off is just to keep | 0:11:39 | 0:11:42 | |
all the juices and loveliness in, | 0:11:42 | 0:11:44 | |
and also you get a lovely colour on your sirloin. | 0:11:44 | 0:11:47 | |
Another thing is, and we've said it time and time again, | 0:11:47 | 0:11:51 | |
before you embark on any cooking with beef, | 0:11:51 | 0:11:54 | |
always start with the meat at room temperature, | 0:11:54 | 0:11:57 | |
it really does make a difference. | 0:11:57 | 0:11:58 | |
Right, I think we're there with the searing, I want to turn that off. | 0:12:02 | 0:12:05 | |
Now, obviously, it's going to be hot, so... | 0:12:05 | 0:12:09 | |
..just sprinkle first on top... | 0:12:10 | 0:12:13 | |
..and then what you start to do is just rub it in like that. | 0:12:14 | 0:12:18 | |
And what this does, it forms a really, really lovely crust, | 0:12:18 | 0:12:21 | |
and that crust is so flipping tasty. | 0:12:21 | 0:12:26 | |
-It's great. -So what I've done is I've got shallots, | 0:12:27 | 0:12:30 | |
put them like this, | 0:12:30 | 0:12:32 | |
so this is going to keep the meat just off the bottom of the dish, | 0:12:32 | 0:12:35 | |
but also the onion is going to help the resting juices. | 0:12:35 | 0:12:38 | |
It's all about the gravy, this dish. | 0:12:38 | 0:12:40 | |
First, I'm going to deglaze the pan. | 0:12:40 | 0:12:43 | |
It's what both our mums used to do, | 0:12:43 | 0:12:45 | |
was put some water or stock in the bottom of the roasting dish. | 0:12:45 | 0:12:48 | |
It kind of just helped the gravy along a little bit. | 0:12:48 | 0:12:50 | |
Well, it also prevents the cooking juices, | 0:12:50 | 0:12:52 | |
for when they hit the hot roasting pan, from burning. | 0:12:52 | 0:12:56 | |
Oh, look at that. | 0:12:56 | 0:12:58 | |
Beautiful. | 0:12:58 | 0:12:59 | |
Sits on the top of Dave's trivet, like that, with the onions. | 0:12:59 | 0:13:03 | |
The cooking time depends on how you like your beef. | 0:13:04 | 0:13:08 | |
We're going for a rare to medium rare, | 0:13:08 | 0:13:11 | |
so for a piece of beef like that, | 0:13:11 | 0:13:13 | |
reckon to cook this in a hot oven, 220 degrees Celsius, | 0:13:13 | 0:13:17 | |
for about 25 to 30 minutes, | 0:13:17 | 0:13:19 | |
then it's going to rest for about 20 minutes, too. | 0:13:19 | 0:13:22 | |
Right, we'll see you in half an hour, my friend. | 0:13:26 | 0:13:29 | |
-Which gives us time to make the gravy. -The gravy! | 0:13:32 | 0:13:34 | |
And this is a really thick, unctuous mushroom gravy. | 0:13:37 | 0:13:40 | |
We start the gravy with a finely chopped shallot. | 0:13:40 | 0:13:44 | |
Some sliced button mushrooms and butter. | 0:13:44 | 0:13:48 | |
I think there is a great tradition | 0:13:48 | 0:13:50 | |
of dipping your bread in, isn't there? | 0:13:50 | 0:13:52 | |
We've done it for years, I mean, look, well, you can remember, like, | 0:13:52 | 0:13:54 | |
-the Christmas dinners we used to have. -Oh, gosh. -Christmas morning, | 0:13:54 | 0:13:57 | |
we'd get up, me mam had cooked the turkey overnight, | 0:13:57 | 0:13:59 | |
don't ask me how she did it. | 0:13:59 | 0:14:00 | |
And Stella King's turkey | 0:14:00 | 0:14:01 | |
was the moistest, most succulent turkey I've ever had. | 0:14:01 | 0:14:04 | |
All the cooking juices used to be there. What did Mam used to do? | 0:14:04 | 0:14:06 | |
She used to make some home-made bread, | 0:14:06 | 0:14:08 | |
it'd be on the table in the morning, you'd come past, rip a big bit off, | 0:14:08 | 0:14:12 | |
open the oven, lift the tinfoil, | 0:14:12 | 0:14:14 | |
dunk it in to the cooking juices from the turkey, bit of salt on it, | 0:14:14 | 0:14:18 | |
job's a good 'un. Off you went. | 0:14:18 | 0:14:20 | |
I can still remember one Christmas Day morning, I'm sitting there, | 0:14:20 | 0:14:23 | |
nursing a hangover and a cup of coffee, and all of a sudden, | 0:14:23 | 0:14:26 | |
kitchen door flew open, | 0:14:26 | 0:14:28 | |
boxer shorts flew past, yelling, "Turkey dippers!" | 0:14:28 | 0:14:31 | |
And he was in the oven, | 0:14:31 | 0:14:32 | |
and he come out covered in grease and turkey dripping, | 0:14:32 | 0:14:35 | |
and Stella says, "He's been doing that since he was three". | 0:14:35 | 0:14:38 | |
Right, we're going to start with onions. | 0:14:41 | 0:14:43 | |
Yeah. And now we bung in the mushrooms. | 0:14:43 | 0:14:45 | |
And we cook that until the onions take on a little bit of colour. | 0:14:45 | 0:14:49 | |
Put some garlic in. | 0:14:51 | 0:14:52 | |
And some thyme. | 0:14:52 | 0:14:54 | |
Now, we want a big spoon of flour, | 0:14:56 | 0:14:58 | |
because we want the gravy quite thick | 0:14:58 | 0:15:00 | |
because it's got to cling to your French stick. | 0:15:00 | 0:15:02 | |
And if you don't push a load of heat through it, it tastes floury. | 0:15:02 | 0:15:07 | |
Now, we are going to bring together with red wine. | 0:15:07 | 0:15:10 | |
That'll do. And just cook that until the red wine has reduced by half. | 0:15:11 | 0:15:16 | |
Now, we're still going to use the stock that comes out of our sirloin, | 0:15:22 | 0:15:25 | |
but we are going to give it a bit of a help, | 0:15:25 | 0:15:27 | |
so this is good beef stock. | 0:15:27 | 0:15:29 | |
But this is the secret weapon. | 0:15:32 | 0:15:34 | |
Demi-glace. | 0:15:34 | 0:15:36 | |
It's a twice-reduced stock | 0:15:36 | 0:15:38 | |
that's long been the secrets of restaurants. | 0:15:38 | 0:15:40 | |
You can make your own. It's a stock that's boiled away | 0:15:40 | 0:15:43 | |
until it's half its volume. | 0:15:43 | 0:15:44 | |
Now, we want to cook that until this has reduced by about a third. | 0:15:44 | 0:15:48 | |
Do you reckon the beef is done, Kingy? | 0:15:48 | 0:15:50 | |
I reckon it is. | 0:15:50 | 0:15:51 | |
Just as important as the cooking time is the resting time, | 0:15:52 | 0:15:55 | |
so this is going to rest for 25 minutes. | 0:15:55 | 0:15:58 | |
And whilst the beef's resting, it's still actually cooking. | 0:15:58 | 0:16:01 | |
And it will go up another ten degrees on the inside. | 0:16:01 | 0:16:05 | |
Let me cover it. | 0:16:05 | 0:16:06 | |
Now, this is the thing, mate, isn't it? | 0:16:09 | 0:16:11 | |
This is what we're after. | 0:16:11 | 0:16:13 | |
A little slurp, do you reckon? | 0:16:13 | 0:16:15 | |
Yeah. | 0:16:15 | 0:16:16 | |
Hee, hee, hee, hee, hee! | 0:16:16 | 0:16:17 | |
Right, now, let's just bring that up to temperature a bit. | 0:16:19 | 0:16:22 | |
And that just goes in there. | 0:16:23 | 0:16:27 | |
I think that's another ten minutes, give the beef another ten. | 0:16:30 | 0:16:33 | |
Then we're laughing. | 0:16:33 | 0:16:34 | |
Let's look at this meat. | 0:16:39 | 0:16:40 | |
Oh, yeah. | 0:16:41 | 0:16:43 | |
I'll just take that off. | 0:16:43 | 0:16:44 | |
That's it. | 0:16:47 | 0:16:48 | |
Oh, it's perfect. | 0:16:51 | 0:16:52 | |
It's perfect. | 0:16:52 | 0:16:53 | |
Now, that's thick and lustrous. | 0:16:55 | 0:16:57 | |
What we're going to do now is chop in some tarragon. | 0:16:57 | 0:17:00 | |
Well, that's a plate of meat. | 0:17:12 | 0:17:14 | |
And that... | 0:17:14 | 0:17:15 | |
..is a French dip. | 0:17:16 | 0:17:18 | |
Just a smear down there. | 0:17:21 | 0:17:23 | |
Now... | 0:17:23 | 0:17:24 | |
For a bit of lubrication. | 0:17:28 | 0:17:29 | |
You dip it in mushroom gravy... | 0:17:36 | 0:17:38 | |
Oh, vive la France! | 0:17:45 | 0:17:46 | |
Everyone has their favourite family dishes, | 0:17:56 | 0:17:58 | |
delicious meals that remind us of home. | 0:17:58 | 0:18:01 | |
But we are a creative bunch, too, | 0:18:02 | 0:18:05 | |
rustling up scrumptious new recipes to wow our loved ones. | 0:18:05 | 0:18:08 | |
These are our inheritance dishes. | 0:18:08 | 0:18:11 | |
And they'll be feeding our families for generations to come. | 0:18:12 | 0:18:16 | |
My name is Lysandros, | 0:18:21 | 0:18:23 | |
I'm a second-generation Greek Cypriot, born in Cardiff, | 0:18:23 | 0:18:27 | |
and growing up we had Greek Cypriot values instilled in us | 0:18:27 | 0:18:32 | |
and along with that comes the food aspect. | 0:18:32 | 0:18:35 | |
That's a really big part of our lives, I suppose. | 0:18:35 | 0:18:38 | |
And there's constantly some sort of cooking going on, | 0:18:38 | 0:18:42 | |
when you go to visit your relatives or even if we are cooking at home, | 0:18:42 | 0:18:45 | |
usually, the kind of question that comes after, | 0:18:45 | 0:18:48 | |
"Hello, how are you doing?" | 0:18:48 | 0:18:49 | |
is, "Are you hungry, do you want something to eat? | 0:18:49 | 0:18:52 | |
And we are kind of encouraged to get involved, as well. | 0:18:52 | 0:18:55 | |
Lysandros? Do you want to come and help me wrap some of these, please? | 0:18:57 | 0:19:02 | |
-Hello. -Hi, thank you. | 0:19:03 | 0:19:05 | |
My favourite. | 0:19:05 | 0:19:07 | |
There's the plate. | 0:19:07 | 0:19:08 | |
Family get-togethers are very important. | 0:19:11 | 0:19:13 | |
They happen quite often in our house. | 0:19:13 | 0:19:16 | |
Everyone kind of has their own task. | 0:19:16 | 0:19:18 | |
For example, Mum might be in the kitchen prepping, | 0:19:18 | 0:19:20 | |
Dad will be out of the barbecue, covered in charcoal. | 0:19:20 | 0:19:24 | |
You know, flames everywhere. | 0:19:24 | 0:19:26 | |
And it's kind of like this organised chaos. | 0:19:26 | 0:19:29 | |
My father has a passion for barbecuing. | 0:19:37 | 0:19:39 | |
It has been there ever since I can remember, really, | 0:19:39 | 0:19:41 | |
and that's really influenced me a lot. | 0:19:41 | 0:19:43 | |
All throughout growing up, we've had these barbecues. | 0:19:43 | 0:19:46 | |
He toys with different methods. | 0:19:46 | 0:19:48 | |
He gets his friends to weld him | 0:19:48 | 0:19:50 | |
different types of barbecues | 0:19:50 | 0:19:51 | |
until he gets the pinnacle of barbecues. | 0:19:51 | 0:19:54 | |
We're kind of at that stage now | 0:19:54 | 0:19:56 | |
where we've seen all these methods develop | 0:19:56 | 0:19:58 | |
and different techniques of cooking the meat | 0:19:58 | 0:20:01 | |
to keep it tender and succulent. | 0:20:01 | 0:20:03 | |
Souvlaki traditionally is small pieces of meat, | 0:20:09 | 0:20:12 | |
cooked over a charcoal and served in a pitta bread. | 0:20:12 | 0:20:15 | |
That does look amazing. | 0:20:19 | 0:20:20 | |
In Cyprus, if you were to have a pork souvlaki, | 0:20:23 | 0:20:26 | |
they don't marinade the meat, they just salt it. | 0:20:26 | 0:20:28 | |
They place it in the pitta with lemon juice, | 0:20:28 | 0:20:31 | |
chopped parsley and onions. | 0:20:31 | 0:20:32 | |
That's kind of what you get. | 0:20:32 | 0:20:34 | |
We've taken that and we've put our own marinade on the meat, | 0:20:34 | 0:20:38 | |
so we'll marinade the pork in wine, | 0:20:38 | 0:20:40 | |
crushed coriander seeds | 0:20:40 | 0:20:42 | |
and we've got a bit of a take on the salad, as well. | 0:20:42 | 0:20:45 | |
There you go. Enjoy it. | 0:20:45 | 0:20:47 | |
Thank you very much. Thank you. Oh, my God! | 0:20:47 | 0:20:49 | |
We make the home-made sauces, Tzatziki and hummus, | 0:20:51 | 0:20:54 | |
which they don't regularly use in Cyprus. | 0:20:54 | 0:20:57 | |
We also add charcoaled halloumi cheese to the pitta, | 0:20:57 | 0:21:00 | |
which is not a common thing in Cyprus. | 0:21:00 | 0:21:02 | |
You want it the Cypriot way or do you want it the new way? | 0:21:04 | 0:21:07 | |
Uh, the Cypriot way with a twist. | 0:21:07 | 0:21:09 | |
I've got to say that my parents are impressed with what I'm doing. | 0:21:09 | 0:21:13 | |
It takes a lot to please my dad over the charcoal | 0:21:13 | 0:21:15 | |
but I seem to have got his seal of approval. | 0:21:15 | 0:21:18 | |
Cheers, everyone. | 0:21:19 | 0:21:20 | |
-ALL: -Cheers! | 0:21:20 | 0:21:22 | |
Nice food. | 0:21:23 | 0:21:24 | |
My kids are going to be barbecuing from the time they can walk. | 0:21:24 | 0:21:27 | |
That's a given. If they haven't got their grandfather on it, | 0:21:27 | 0:21:30 | |
I will be on it. Definitely, | 0:21:30 | 0:21:32 | |
I'll be passing the tips and tricks down, | 0:21:32 | 0:21:35 | |
and no doubt I'll be looking over their shoulders, | 0:21:35 | 0:21:38 | |
surveying their kind of cooking, | 0:21:38 | 0:21:40 | |
seeing if it's up to scratch, just like I had. | 0:21:40 | 0:21:42 | |
So, to kick it off with, Dave is going to make the dough, | 0:22:04 | 0:22:06 | |
I'm going to make what goes through the dough, which is, | 0:22:06 | 0:22:09 | |
as Dave was saying before, chorizo, so we're going to do that. | 0:22:09 | 0:22:12 | |
I'm going to chop it, we've got some chives | 0:22:12 | 0:22:14 | |
and I want to grate some lovely, lovely mature cheese. | 0:22:14 | 0:22:18 | |
So, I'll crack on with that. | 0:22:18 | 0:22:20 | |
For the bread, I've got my flour and a teaspoon of salt. | 0:22:20 | 0:22:24 | |
Some dried yeast. | 0:22:26 | 0:22:28 | |
About a sachet. To feed the yeast, put in some honey... | 0:22:28 | 0:22:31 | |
..and two big spoons of olive oil. | 0:22:33 | 0:22:36 | |
And we're going to work together, into a dough, | 0:22:36 | 0:22:39 | |
with some warm water and make bread. | 0:22:39 | 0:22:42 | |
I used to make a lot of flavoured breads. | 0:22:44 | 0:22:46 | |
I went through a phase of it. | 0:22:46 | 0:22:47 | |
We could put your bits in now, couldn't we, | 0:22:49 | 0:22:50 | |
-and knead them into the dough, do you think? -Yeah, absolutely, man. | 0:22:50 | 0:22:53 | |
Just keep going until you've worked all your chives and sausage | 0:22:59 | 0:23:04 | |
and cheese into the bread. I mean, don't worry. | 0:23:04 | 0:23:08 | |
The bread will rise with all this stuff in it. | 0:23:08 | 0:23:10 | |
You know the dough has taken on a red hue | 0:23:10 | 0:23:13 | |
from the chorizo, haven't they? | 0:23:13 | 0:23:15 | |
And as the bread cooks, | 0:23:15 | 0:23:16 | |
the fat from the chorizo is going to go into the bread | 0:23:16 | 0:23:19 | |
-and you will get a nice dribble on. -Oh, yeah. | 0:23:19 | 0:23:22 | |
A bit of oil on the bowl... | 0:23:22 | 0:23:24 | |
So it comes out in one piece. | 0:23:24 | 0:23:26 | |
And you pop this out of the draught... | 0:23:29 | 0:23:31 | |
..for an hour or so, until it's doubled in size. | 0:23:33 | 0:23:36 | |
-Nice cuppa. -Oh, lovely. | 0:23:44 | 0:23:46 | |
Well, look at that. | 0:23:53 | 0:23:54 | |
Now, we are going to knock that back, | 0:23:57 | 0:23:58 | |
because we're going to hope for a second rising. | 0:23:58 | 0:24:00 | |
You'll get lighter bread. | 0:24:00 | 0:24:02 | |
While Dave is doing that, I'm just chopping some shallots | 0:24:02 | 0:24:05 | |
to start the base of the soup. | 0:24:05 | 0:24:08 | |
Now, I'm going to make about eight rolls. | 0:24:08 | 0:24:11 | |
The slower that you prove bread, the better the bread, | 0:24:12 | 0:24:15 | |
because obviously the bread's got more time to develop its flavour. | 0:24:15 | 0:24:18 | |
Now, buns. | 0:24:18 | 0:24:20 | |
If you press and roll, you can really knock them back. | 0:24:20 | 0:24:24 | |
And they'll go hard - and, look, you are left with buns. | 0:24:26 | 0:24:29 | |
Butter, in the pan, and we are going to saute off the shallots. | 0:24:29 | 0:24:32 | |
So, we'll put one in the middle. | 0:24:37 | 0:24:38 | |
Now, they will grow and expand and join as one. | 0:24:38 | 0:24:42 | |
The nice thing about tear and share bread is it's not all crust. | 0:24:42 | 0:24:46 | |
As you tear your pebble off, you get nice soft bits, don't you? | 0:24:46 | 0:24:49 | |
-You do. -Leave them to prove for about another half an hour. | 0:24:49 | 0:24:52 | |
-That will do fine. -As soon as the butter starts to foam, | 0:24:52 | 0:24:57 | |
that's a good indicator that it's to temperature | 0:24:57 | 0:24:59 | |
and you can start to put the ingredients in to cook. | 0:24:59 | 0:25:01 | |
I've got button mushrooms and chestnut mushrooms. | 0:25:01 | 0:25:04 | |
I've got porcini, I've got girolles, and I've got portobellini. | 0:25:04 | 0:25:09 | |
The secret, I think, to mushroom soup is you need a lot of mushrooms. | 0:25:09 | 0:25:15 | |
The porcini can go in. | 0:25:20 | 0:25:22 | |
The porcini's almost like the stock cube of the mushroom world. | 0:25:22 | 0:25:25 | |
It just intensifies the flavour. | 0:25:25 | 0:25:27 | |
So, I've just put the garlic in there, | 0:25:27 | 0:25:30 | |
some salt, a good twist of pepper. | 0:25:30 | 0:25:33 | |
And some lovely fresh... | 0:25:35 | 0:25:38 | |
..thyme. | 0:25:39 | 0:25:41 | |
The lid on. | 0:25:42 | 0:25:43 | |
Five minutes. | 0:25:43 | 0:25:45 | |
Bit of a moulder, then we'll start to add our stock. | 0:25:46 | 0:25:49 | |
Oh, they've dropped. Haven't they? | 0:25:54 | 0:25:56 | |
Just look at that. | 0:25:56 | 0:25:57 | |
But my bread rolls have certainly not. | 0:25:57 | 0:26:00 | |
I hope. Oh, yes! | 0:26:01 | 0:26:03 | |
It's like a daisy wheel of flavour. | 0:26:03 | 0:26:05 | |
What I need to do now is a nice eggy wash | 0:26:05 | 0:26:08 | |
and grate more cheese on the top. | 0:26:08 | 0:26:11 | |
I'm going to add our stock. | 0:26:11 | 0:26:13 | |
Chicken. | 0:26:13 | 0:26:14 | |
A little masala, just for a note of sweetness. | 0:26:14 | 0:26:17 | |
And just to bring all those lovely savoury flavours out, | 0:26:17 | 0:26:21 | |
a little bit of lemon juice. | 0:26:21 | 0:26:22 | |
We'll bring that to the boil for Dave to blend it. | 0:26:24 | 0:26:27 | |
Beautiful. | 0:26:27 | 0:26:29 | |
So, these girolles, | 0:26:31 | 0:26:32 | |
I'm just going to saute these off with a little butter, some parsley, | 0:26:32 | 0:26:36 | |
a little bit of salt, a little bit of pepper | 0:26:36 | 0:26:38 | |
and we are just going to make them look really, really nice | 0:26:38 | 0:26:41 | |
on the top of that beautiful soup. | 0:26:41 | 0:26:42 | |
Right, now we need to pop these into a preheated oven, | 0:26:42 | 0:26:45 | |
200 Celsius with a fan oven, for about 20-25 minutes, | 0:26:45 | 0:26:50 | |
until golden, huge and bubbling with joy and flavour. | 0:26:50 | 0:26:53 | |
Ta-da! | 0:26:56 | 0:26:57 | |
While Dave's blending it, we are going to add the cream now. | 0:27:13 | 0:27:15 | |
Throw a little bit of parsley in with the girolles. | 0:27:21 | 0:27:24 | |
DAVE LAUGHS | 0:27:27 | 0:27:28 | |
It's like a sunflower of dough. | 0:27:30 | 0:27:32 | |
Oh, wow! | 0:27:37 | 0:27:39 | |
You know, Si, | 0:27:44 | 0:27:45 | |
I think that's probably | 0:27:45 | 0:27:46 | |
the most perfect bowl of mushroom soup I've ever seen, | 0:27:46 | 0:27:49 | |
and with that bread, it's madly good, isn't it? | 0:27:49 | 0:27:52 | |
-It works. -And all you do is just tear... | 0:27:52 | 0:27:55 | |
..and share. It's best to let it cool down a bit first, though. | 0:27:56 | 0:28:00 | |
Yes, cos it's really hot! | 0:28:00 | 0:28:01 | |
But look at that. That's good bread. | 0:28:01 | 0:28:03 | |
-It's beautiful. -Worth the effort, isn't it? | 0:28:03 | 0:28:05 | |
-Definitely. -So, next time you're hungry, come on over. | 0:28:05 | 0:28:08 | |
May as well, aye. | 0:28:08 | 0:28:10 |