Browse content similar to Posh-ish Nosh. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
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 | 0:00:08 | |
DOG BARKS | 0:00:08 | 0:00:09 | |
But there really is nothing like a bit of home cooking. | 0:00:09 | 0:00:13 | |
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. | 0:00:21 | 0:00:23 | |
There's nothing like comfort food, to put a smile on your face. | 0:00:25 | 0:00:29 | |
Today, we're pushing the boat out. | 0:00:38 | 0:00:40 | |
We're talking posh-ish nosh. | 0:00:42 | 0:00:44 | |
For posh nosh, you canna get much posher than a pork tenderloin. | 0:00:45 | 0:00:48 | |
Yeah, but the thing is, | 0:00:48 | 0:00:50 | |
pork tenderloin is the nicest choice bit, | 0:00:50 | 0:00:52 | |
but if you just, kind of, cook it or do medallions in a pan, | 0:00:52 | 0:00:56 | |
it's either boring or it's dry! | 0:00:56 | 0:00:59 | |
-Dry! -Dry! -It's drier than a frog that's been sitting on a rock | 0:00:59 | 0:01:04 | |
in the Gobi Desert for a fortnight. It's that dry. | 0:01:04 | 0:01:08 | |
So first off, you take two loins, | 0:01:13 | 0:01:16 | |
and we're going to wrap it and stuff it. | 0:01:16 | 0:01:18 | |
This silvery sinew here needs to be removed. | 0:01:18 | 0:01:21 | |
Because it will destroy the carving, | 0:01:21 | 0:01:24 | |
-the effect and general bonhomie of the dish. -Indeed. | 0:01:24 | 0:01:26 | |
So just cut down there, just slither off your sinew, like so. | 0:01:26 | 0:01:31 | |
So, we're going to start, | 0:01:31 | 0:01:33 | |
as every stuffing should start, with a shallot finely chopped | 0:01:33 | 0:01:37 | |
and we going to put that in the butter that's in the pan there. | 0:01:37 | 0:01:41 | |
We have two cloves of garlic, nicely grated. | 0:01:44 | 0:01:47 | |
Now, the trick to this is when we say it's a stuffed pork tenderloin, | 0:01:48 | 0:01:52 | |
you're thinking, "How is he going to stuff that?" | 0:01:52 | 0:01:55 | |
We take one loin, | 0:01:55 | 0:01:57 | |
put it between clingfilm and flatten it, so it's a bit like... | 0:01:57 | 0:02:01 | |
an escalope. | 0:02:01 | 0:02:02 | |
It also has the benefit of tenderising it. | 0:02:02 | 0:02:05 | |
I can see why you do this. | 0:02:08 | 0:02:10 | |
It relieves the frustration. | 0:02:10 | 0:02:11 | |
-It is, yeah. -Tension. | 0:02:11 | 0:02:13 | |
And just keep hammering away | 0:02:15 | 0:02:17 | |
until your best chum is happy with what you have in fact done. | 0:02:17 | 0:02:20 | |
About a centimetre. | 0:02:20 | 0:02:22 | |
Perfect. | 0:02:22 | 0:02:24 | |
And now repeat with your other loin. | 0:02:24 | 0:02:25 | |
Great. We're just going to chop an apple. | 0:02:25 | 0:02:28 | |
You don't want it finely chopped. | 0:02:28 | 0:02:30 | |
But you want some texture. | 0:02:30 | 0:02:32 | |
So that size, cos don't forget it's going to cook down. | 0:02:32 | 0:02:36 | |
-Incoming. -There is a rhythm when you... | 0:02:36 | 0:02:39 | |
BANGING CONTINUES | 0:02:39 | 0:02:41 | |
We're going to make a blanket of bacon. | 0:02:49 | 0:02:52 | |
What I've done is I've got this chopping board | 0:02:52 | 0:02:53 | |
and I've covered it with clingfilm, | 0:02:53 | 0:02:55 | |
then I'm going to lay out my bacon, | 0:02:55 | 0:02:56 | |
so I'll get another chopping board for the stretching of the bacon. | 0:02:56 | 0:03:00 | |
-Dave. -Yes mate? | 0:03:00 | 0:03:02 | |
In here, sultanas. | 0:03:02 | 0:03:03 | |
-Beautiful. -Now we're going to chop apricots. | 0:03:03 | 0:03:06 | |
Now, they're dried apricots. | 0:03:06 | 0:03:08 | |
You know you can get hard dried apricots and soft dried apricots, | 0:03:08 | 0:03:11 | |
these are of the soft variety. | 0:03:11 | 0:03:13 | |
Zest of a lemon. | 0:03:15 | 0:03:16 | |
And the juice of. | 0:03:17 | 0:03:18 | |
It's a proper restaurant style-dish, this one. | 0:03:21 | 0:03:24 | |
And we've got the simplest of ginger sauces to put on this. | 0:03:24 | 0:03:28 | |
Ginger. Teaspoon. | 0:03:28 | 0:03:30 | |
Perfect. | 0:03:30 | 0:03:31 | |
And some herbs. Thyme. | 0:03:31 | 0:03:33 | |
Don't put the sprigs in, this time, | 0:03:33 | 0:03:34 | |
it's just the leaves that we're interested in. | 0:03:34 | 0:03:36 | |
So we're going to take three pieces of stem ginger. | 0:03:36 | 0:03:39 | |
-Oh. -And chop them. | 0:03:39 | 0:03:41 | |
Pork is brilliant at taking sweet and savoury flavours. | 0:03:41 | 0:03:44 | |
-It is. -Sweet and sour pork, for a starter, it's a bit of a given. | 0:03:44 | 0:03:46 | |
There we go. | 0:03:49 | 0:03:50 | |
So, we're going to add... | 0:03:52 | 0:03:54 | |
..two teaspoons of ginger syrup. | 0:03:56 | 0:03:59 | |
Now, finely chop this parsley. | 0:03:59 | 0:04:01 | |
That's a blanket. | 0:04:04 | 0:04:07 | |
Take your first pork loin and hope you've got enough spread | 0:04:07 | 0:04:11 | |
on your blanket to cover the loin, which of course, being me, I have. | 0:04:11 | 0:04:15 | |
Of course you do. | 0:04:15 | 0:04:16 | |
And then, breadcrumbs. | 0:04:16 | 0:04:18 | |
And then, the juice of a lemon. | 0:04:18 | 0:04:20 | |
And that should bring this beautiful stuffing together. | 0:04:20 | 0:04:23 | |
-Lemon. -You're very slow. | 0:04:25 | 0:04:26 | |
Shut your face, you. | 0:04:26 | 0:04:29 | |
Right. If it isn't moist enough, add a little bit of water. | 0:04:29 | 0:04:33 | |
That's it, mate, lovely. | 0:04:33 | 0:04:35 | |
Nice, loose... | 0:04:35 | 0:04:37 | |
-Have you seasoned it? -I have. | 0:04:37 | 0:04:39 | |
Comes together perfectly. | 0:04:39 | 0:04:41 | |
Chuck, then. | 0:04:41 | 0:04:43 | |
-Thank you. -I'll go and wash my hands. | 0:04:43 | 0:04:45 | |
I would. | 0:04:45 | 0:04:47 | |
Take your stuffing and just pile it beautifully | 0:04:47 | 0:04:50 | |
onto your first pork loin, like so. | 0:04:50 | 0:04:54 | |
So this is how you stuff pork loin. | 0:04:54 | 0:04:56 | |
I'm just looking, cos it looks attractive. | 0:04:56 | 0:04:59 | |
Now, put the other fillet on the top. | 0:05:01 | 0:05:04 | |
It's the biggest pork sandwich you've ever seen. | 0:05:07 | 0:05:09 | |
Bring the bacon rashers over the pork to enclose it completely. | 0:05:09 | 0:05:13 | |
You pull the bacon quite tight, Dave, don't you? | 0:05:13 | 0:05:16 | |
Tight, yes. | 0:05:16 | 0:05:17 | |
Carry on covering up, like that. | 0:05:17 | 0:05:20 | |
Now, you see, this seam side is going to go at the bottom, | 0:05:22 | 0:05:25 | |
so don't worry if there's a wee gap there. | 0:05:25 | 0:05:28 | |
What we do is we roll it like this. | 0:05:28 | 0:05:30 | |
Form it as you go. | 0:05:30 | 0:05:31 | |
This is basically called barrelling, and we put this in, chilled. | 0:05:34 | 0:05:37 | |
So we get a second layer, | 0:05:37 | 0:05:40 | |
and sometimes even a third layer and roll it really quite tight. | 0:05:40 | 0:05:44 | |
-See? Look at that. -Beautiful. | 0:05:44 | 0:05:47 | |
Put you in the fridge and start dreaming about our supper. | 0:05:47 | 0:05:50 | |
Here we are, all chilled out. | 0:05:58 | 0:05:59 | |
Now we need to get you onto a roasting tin. | 0:06:01 | 0:06:03 | |
Preheat the oven to 200 Celsius. | 0:06:03 | 0:06:06 | |
Carefully remove the clingfilm from the pork, | 0:06:06 | 0:06:09 | |
and place it on a lightly-greased baking tray | 0:06:09 | 0:06:12 | |
with the ends of the bacon tucked underneath. | 0:06:12 | 0:06:14 | |
Roast for about 50 minutes, | 0:06:16 | 0:06:18 | |
or until the bacon is crisp and the pork is piping hot throughout. | 0:06:18 | 0:06:23 | |
KETTLE WHISTLES | 0:06:24 | 0:06:26 | |
Now that is a handsome, handsome thing. | 0:06:28 | 0:06:33 | |
-Oh, that's gorgeous. -Get this out here to rest. | 0:06:33 | 0:06:36 | |
Take some stock, pour that in. | 0:06:38 | 0:06:40 | |
Look at that, Dave, beautiful. | 0:06:41 | 0:06:43 | |
-That's kitchen gold, isn't it? -Absolutely, Dave, absolutely. | 0:06:43 | 0:06:46 | |
And pour that straight into there. | 0:06:46 | 0:06:48 | |
We won't lose any flavours at all. | 0:06:49 | 0:06:53 | |
I want all that off there. | 0:06:53 | 0:06:55 | |
We'll start to heat this through. | 0:06:55 | 0:06:57 | |
Equal quantities of ginger wine. | 0:06:57 | 0:06:59 | |
Perfect. | 0:07:01 | 0:07:02 | |
And now some cream. | 0:07:04 | 0:07:06 | |
We want this to be quite thick, so I've got some cornflour, | 0:07:06 | 0:07:09 | |
we just want to mix that with some water. | 0:07:09 | 0:07:11 | |
And we'll add this to our sauce. | 0:07:13 | 0:07:15 | |
And that will thicken up to become a beautiful sauce. | 0:07:15 | 0:07:19 | |
-Let's have a taste of seasoning. -Yes. | 0:07:19 | 0:07:22 | |
Take care with the salt, | 0:07:22 | 0:07:23 | |
because the residue from the pork, really, is quite salty. | 0:07:23 | 0:07:27 | |
Oof, that's lovely. | 0:07:30 | 0:07:33 | |
I think we're ready to serve up, aren't we? | 0:07:33 | 0:07:35 | |
-Yeah, why not? -Some mashed potatoes and a few greens? | 0:07:35 | 0:07:37 | |
-I think so. -But first, chef's perks. | 0:07:37 | 0:07:40 | |
-I'm excited about this. -Oh, aye. | 0:07:40 | 0:07:42 | |
Mm! | 0:07:43 | 0:07:45 | |
Look at that. It's beautiful, isn't it? | 0:07:45 | 0:07:46 | |
Just cut through. | 0:07:46 | 0:07:47 | |
And for the full sauce impact... | 0:07:49 | 0:07:51 | |
Oh! | 0:07:55 | 0:07:57 | |
I'd come round to dinner at our house! | 0:07:57 | 0:07:59 | |
Mm. And that loin... | 0:08:01 | 0:08:02 | |
-..is really moist. -That is a bit of posh nosh. | 0:08:03 | 0:08:07 | |
-It certainly is. -Mm. | 0:08:07 | 0:08:08 | |
The secret to creating good grub is using the right ingredients. | 0:08:19 | 0:08:23 | |
The real work is done by the producers, | 0:08:23 | 0:08:27 | |
who put all their passion and expertise | 0:08:27 | 0:08:29 | |
into getting their ingredients just right. | 0:08:29 | 0:08:32 | |
I've been a butcher for 50 years. | 0:08:37 | 0:08:39 | |
Farming, as well. I took on a business in Launceston | 0:08:39 | 0:08:45 | |
that was started in 1880. | 0:08:44 | 0:08:46 | |
Still running with the same guidelines - | 0:08:46 | 0:08:49 | |
to use local livestock. | 0:08:49 | 0:08:51 | |
And while the world has changed, we haven't very much, at all. | 0:08:51 | 0:08:54 | |
There's a multitude of breeds, actually, on the moor. | 0:08:57 | 0:09:00 | |
The breeds that thrive best are the ones that like it wet underfoot. | 0:09:00 | 0:09:03 | |
We have Welsh Blacks, we have Galloways, we have Blue Greys, | 0:09:03 | 0:09:07 | |
the belted Galloways, and also we have Red Devons. | 0:09:07 | 0:09:10 | |
What you're actually seeing here on Carbilly Tor, | 0:09:13 | 0:09:16 | |
is a Red Devon in its most natural habitat. | 0:09:16 | 0:09:19 | |
Not only is got the grass it likes, he's actually doing the fauna good. | 0:09:19 | 0:09:23 | |
It grazes to the right height. | 0:09:23 | 0:09:26 | |
The Red Devon can mother well. | 0:09:26 | 0:09:28 | |
She's got good milk. | 0:09:28 | 0:09:30 | |
You can see how she's giving her all to her calf, | 0:09:30 | 0:09:34 | |
but the real beauty of the Red Devon is the way it can adapt on anything. | 0:09:34 | 0:09:39 | |
You can put it on the harshest conditions on Bodmin Moor | 0:09:39 | 0:09:43 | |
and it will survive. | 0:09:43 | 0:09:44 | |
Their hides are twice as thick as a normal bullock. | 0:09:46 | 0:09:50 | |
It produces a finer grain of meat | 0:09:50 | 0:09:53 | |
from very, very poor pasture. | 0:09:53 | 0:09:55 | |
When I say poor pasture, it's only poor compared to the valleys. | 0:09:55 | 0:10:01 | |
This has got wonderful faunas, different flavours, | 0:10:01 | 0:10:03 | |
and it's all these different faunas and graze and lichens that they eat | 0:10:03 | 0:10:07 | |
that actually gives to the meat that we sell, | 0:10:07 | 0:10:11 | |
and if you look around you, you can see, they're thriving. | 0:10:11 | 0:10:15 | |
MOOING | 0:10:15 | 0:10:17 | |
What we have here are different samples of Red Devon. | 0:10:25 | 0:10:28 | |
This is from a Red Devon heifer. | 0:10:28 | 0:10:31 | |
This is considered to be the best eating, | 0:10:31 | 0:10:34 | |
not only by us but by the chefs. | 0:10:34 | 0:10:36 | |
This is the female before it has a calf - | 0:10:36 | 0:10:38 | |
lovely, soft, very smooth textured. | 0:10:38 | 0:10:41 | |
So what we're doing is, we are ageing it | 0:10:41 | 0:10:43 | |
in a dry age smoke chamber for 28-45 days, depending on which... | 0:10:43 | 0:10:47 | |
Once it's aged, the marbling, | 0:10:48 | 0:10:50 | |
which are these flecks within the meat, | 0:10:50 | 0:10:53 | |
stand out and become pronounced. | 0:10:53 | 0:10:55 | |
The dry ageing intensifies the beef flavour. | 0:10:55 | 0:10:58 | |
The people, the chefs especially, are looking for this sort of meat, | 0:10:58 | 0:11:01 | |
looking for that fine texture and fine flavour. | 0:11:01 | 0:11:05 | |
Grass-fed beef gives you that fine flavour | 0:11:05 | 0:11:07 | |
and it is totally sustainable. | 0:11:07 | 0:11:10 | |
This is the fifth and sixth rib. | 0:11:12 | 0:11:14 | |
The first cut of the chuck, and this would be the eye of the chuck. | 0:11:14 | 0:11:18 | |
If you can see by my finger, how soft and succulent that is. | 0:11:18 | 0:11:23 | |
This will give it its flavour. | 0:11:23 | 0:11:25 | |
It is so tender. | 0:11:25 | 0:11:27 | |
It makes wonderful pasties, pies, casseroles. | 0:11:27 | 0:11:30 | |
Really soft. You have the succulence of the chuck, | 0:11:30 | 0:11:34 | |
but the sweetness of the ribeye. | 0:11:34 | 0:11:36 | |
And for us, as butchers, this is the ultimate. | 0:11:36 | 0:11:40 | |
-That's posh... Ruby... -Devon. -Yes, Ruby Red Devon. | 0:11:57 | 0:12:02 | |
Fantastic grass-fed meat. | 0:12:02 | 0:12:05 | |
We need to treat this with the respect that it deserves. | 0:12:05 | 0:12:07 | |
It's a beautiful, beautiful piece of meat. | 0:12:07 | 0:12:10 | |
Now, I'm just going to take some, not all, but some of the fat off, | 0:12:14 | 0:12:18 | |
so I'm just trimming it off. | 0:12:18 | 0:12:19 | |
And you'll see little pieces of sinew | 0:12:19 | 0:12:22 | |
that I'm just going to take off as well. | 0:12:22 | 0:12:25 | |
The bedrock of the marinade, four cloves of garlic, | 0:12:25 | 0:12:29 | |
sliced this time, not crushed. | 0:12:29 | 0:12:31 | |
It is a fairly rustic, robust dish. | 0:12:31 | 0:12:33 | |
-Happy? -I'm over the moon. | 0:12:33 | 0:12:35 | |
So, to the garlic, I put in a piece of cinnamon bark. | 0:12:35 | 0:12:38 | |
Three bay leaves. | 0:12:39 | 0:12:40 | |
Four cloves. | 0:12:42 | 0:12:44 | |
I want a teaspoon of allspice berries, | 0:12:45 | 0:12:48 | |
half a teaspoon of whole coriander. | 0:12:48 | 0:12:51 | |
I want a big piece of orange zest. | 0:12:51 | 0:12:54 | |
Now I've got a Malbec. | 0:12:54 | 0:12:56 | |
Malbec and beef, it's a marriage made in heaven. | 0:12:56 | 0:12:59 | |
Add in about half a bottle. | 0:12:59 | 0:13:01 | |
And, to help the marinade do its work with the beef, | 0:13:01 | 0:13:05 | |
two spoons of red wine vinegar. | 0:13:05 | 0:13:09 | |
Now that's the marinade done. | 0:13:09 | 0:13:11 | |
And just, you see what I'm doing? Just turn them over. | 0:13:11 | 0:13:14 | |
One side, then the other. | 0:13:14 | 0:13:16 | |
All those flavours are just starting to work through. | 0:13:17 | 0:13:20 | |
Lovely stuff, Kingy. | 0:13:20 | 0:13:21 | |
The magic and the alchemy with this dish | 0:13:22 | 0:13:24 | |
isn't going to happen in an hour. | 0:13:24 | 0:13:25 | |
It needs to be marinating at least overnight, preferably for 24 hours. | 0:13:25 | 0:13:30 | |
So we'll see you later, in 24 hours. | 0:13:30 | 0:13:33 | |
Look at that. That's what you want. | 0:13:46 | 0:13:48 | |
Mr King, here's your meat. | 0:13:49 | 0:13:51 | |
Thank you very, very much. | 0:13:51 | 0:13:53 | |
Right, I'm going to brown some of these... | 0:13:53 | 0:13:56 | |
whole pickling onions off. | 0:13:56 | 0:13:58 | |
While the onions are browning, | 0:13:58 | 0:14:01 | |
I'm just going to pat this beautiful, beautiful meat. | 0:14:01 | 0:14:04 | |
Look how it's changed colour - absolutely gorgeous, | 0:14:04 | 0:14:08 | |
I'm going to pat that dry. | 0:14:08 | 0:14:09 | |
I want about 400g of peeled cold tomatoes. | 0:14:11 | 0:14:16 | |
Cross the bottom, | 0:14:16 | 0:14:19 | |
put them in boiling water to loosen the skin, | 0:14:19 | 0:14:22 | |
plunge them into ice cold water, | 0:14:22 | 0:14:24 | |
peel off the skin and then I'm going to core them. | 0:14:24 | 0:14:27 | |
You can do this with canned tomatoes, but this is a posh one, | 0:14:27 | 0:14:31 | |
so we're trying to make it as nice as possible. | 0:14:31 | 0:14:34 | |
And we need the marinating liquor, | 0:14:35 | 0:14:37 | |
and we're just going to strain that off. | 0:14:37 | 0:14:39 | |
Shall we keep the bay leaves in and fish those out later on? | 0:14:42 | 0:14:45 | |
-Yeah. -Go on. | 0:14:45 | 0:14:46 | |
-Right, mate, I think we're there. -They are perfect, man. | 0:14:49 | 0:14:51 | |
Beautiful. Nice colour on them. | 0:14:51 | 0:14:53 | |
Now what we do is start to... sear our beef. | 0:14:53 | 0:14:58 | |
And just do it in batches, because you want to get some colour on it. | 0:14:58 | 0:15:02 | |
-Man, this smells really, really good. -Yeah. | 0:15:02 | 0:15:06 | |
-So that's the sort of colour that you need... -Oh, yeah. -..on the beef. | 0:15:07 | 0:15:11 | |
Now we start to build our stifado. | 0:15:12 | 0:15:15 | |
All these tomatoes can go straight into that pan. | 0:15:15 | 0:15:18 | |
And by the very nature of the liquid that comes out of those tomatoes, | 0:15:20 | 0:15:25 | |
what's happening is, quite naturally, | 0:15:25 | 0:15:26 | |
it's just deglazing the pan of all those beautiful beef | 0:15:26 | 0:15:30 | |
and marinade flavours and onion. | 0:15:30 | 0:15:32 | |
Oh, so good. | 0:15:32 | 0:15:33 | |
Now we've got the reserved marinade with the bay leaves. | 0:15:33 | 0:15:36 | |
We'll pop that in there too. | 0:15:36 | 0:15:38 | |
I've got two tablespoons of tomato puree in this | 0:15:40 | 0:15:44 | |
just to enrich my tomatoes. | 0:15:44 | 0:15:46 | |
And then, just to balance off the tomatoes, some sweetness - | 0:15:46 | 0:15:50 | |
about a teaspoon of honey. | 0:15:50 | 0:15:52 | |
-Some salt, Kingy? -Yeah, mate, yeah. | 0:15:53 | 0:15:56 | |
The one thing I can be sure of, beef, lots of black pepper. | 0:15:56 | 0:16:00 | |
Hear, hear. | 0:16:00 | 0:16:01 | |
Right. | 0:16:02 | 0:16:03 | |
Let's bring that up to temperature a little bit, | 0:16:03 | 0:16:05 | |
just so it just hits the boil, | 0:16:05 | 0:16:07 | |
then we'll turn it down and add our onions and beef. | 0:16:07 | 0:16:10 | |
Roasting juices. | 0:16:15 | 0:16:18 | |
Those onions look perfect. | 0:16:18 | 0:16:20 | |
All in. | 0:16:20 | 0:16:21 | |
Just give it a stir. | 0:16:24 | 0:16:25 | |
We put the lid on, reduce it to a simmer, | 0:16:26 | 0:16:29 | |
and we cook it for about an hour to an hour and a half. | 0:16:29 | 0:16:32 | |
You could do this in the oven if you wanted, | 0:16:32 | 0:16:34 | |
but traditionally it's a stove topper. | 0:16:34 | 0:16:36 | |
It is. I'm just going to turn it right down. | 0:16:36 | 0:16:39 | |
Slow and long. | 0:16:40 | 0:16:43 | |
We'll come back about ten minutes before it's due | 0:16:43 | 0:16:45 | |
and put our buttery noodles on. | 0:16:45 | 0:16:47 | |
Oh! Oh, yeah. | 0:16:55 | 0:16:58 | |
Look at the sheen on that beef, it's dropping apart. | 0:16:58 | 0:17:01 | |
Oh, wow. Right, I've got some macaroni in here, small macaroni. | 0:17:01 | 0:17:07 | |
Stifado, I think, is one of those dishes, I believe, | 0:17:07 | 0:17:09 | |
that is served traditionally with macaroni, so we are not too far... | 0:17:09 | 0:17:12 | |
Oh, look at that. | 0:17:12 | 0:17:14 | |
Oh, dear me. | 0:17:15 | 0:17:16 | |
But it's wonderfully thick and rich, full of savoury goodness. | 0:17:17 | 0:17:22 | |
And not forgetting our Greek origins, | 0:17:22 | 0:17:25 | |
let's put some oregano on the top. | 0:17:25 | 0:17:28 | |
A brindling of herbs. | 0:17:28 | 0:17:29 | |
Smashing. Thank you. | 0:17:33 | 0:17:36 | |
-Oh, yes. -It's just falling apart. | 0:17:38 | 0:17:39 | |
Oh, it's so worth the effort. Oh, man. | 0:17:45 | 0:17:49 | |
That is a Parthenon of a dish. | 0:17:52 | 0:17:54 | |
Britain has an army of creative chefs who, day after day, | 0:18:03 | 0:18:06 | |
send out sensational dishes to customers in their restaurants. | 0:18:06 | 0:18:10 | |
They work long hours, toiling over their stoves. | 0:18:10 | 0:18:14 | |
But back at home, what's their idea of comfort food? | 0:18:14 | 0:18:19 | |
Michelin-starred chef James Sommerin from Penarth | 0:18:21 | 0:18:24 | |
tells us about his home-cooked favourite. | 0:18:24 | 0:18:28 | |
So, being a chef means everything to me. | 0:18:28 | 0:18:30 | |
It's everything that I think about. | 0:18:30 | 0:18:34 | |
It's everything that I've wanted to do from a young age. | 0:18:34 | 0:18:37 | |
I made that decision probably when I was ten, that I wanted to cook. | 0:18:37 | 0:18:40 | |
Cooking, for me, was really instilled by my grandmother. | 0:18:43 | 0:18:48 | |
I used to cook with her every Friday, on a weekly basis, | 0:18:48 | 0:18:51 | |
in the kitchen, learning to cook basic things. | 0:18:51 | 0:18:55 | |
Simple food, cooked from scratch. | 0:18:55 | 0:18:57 | |
There's a lot of process. | 0:18:59 | 0:19:00 | |
Sometimes, dishes come absolutely out of nowhere | 0:19:00 | 0:19:03 | |
and they're on the plate within an hour. | 0:19:03 | 0:19:05 | |
Other times, it might take two or three weeks to get it right. | 0:19:05 | 0:19:09 | |
The creative process for each dish is very, very different. | 0:19:09 | 0:19:12 | |
Our signature dish that's come towards me is a ravioli | 0:19:14 | 0:19:16 | |
that's filled with liquid pea soup, in effect. | 0:19:16 | 0:19:20 | |
And it's finished with crispy sage, Serrano ham and Parmesan emulsion. | 0:19:20 | 0:19:24 | |
It tastes amazing because it's got that element of luxury, | 0:19:24 | 0:19:28 | |
but it's all about the flavour, so it's making the peas taste the best. | 0:19:28 | 0:19:31 | |
I work by the seaside but I also live by the seaside as well. | 0:19:39 | 0:19:43 | |
It's a real jewel for South Wales, this area here, | 0:19:43 | 0:19:46 | |
because when you look out on a day like today, | 0:19:46 | 0:19:48 | |
it is absolutely stunning. | 0:19:48 | 0:19:50 | |
So this is my humble kitchen. | 0:19:54 | 0:19:56 | |
Completely different to the restaurant. | 0:19:58 | 0:20:01 | |
It's just like every other kitchen, really. | 0:20:01 | 0:20:04 | |
Lots of junk lying around. | 0:20:04 | 0:20:06 | |
Simple stuff, because we only cook simple food here. | 0:20:06 | 0:20:09 | |
The dish I'm going to cook is kind of like | 0:20:09 | 0:20:11 | |
a bit of a cult family classic. | 0:20:11 | 0:20:14 | |
It's Grandma Somm's chicken dish. | 0:20:14 | 0:20:17 | |
Very simple, very easy, quick to put together, | 0:20:17 | 0:20:20 | |
and my kids love it. | 0:20:20 | 0:20:22 | |
I grew up absolutely adoring this dish. | 0:20:22 | 0:20:24 | |
And it was kind of something a little bit special. | 0:20:24 | 0:20:26 | |
The main body of it is soup-based. | 0:20:29 | 0:20:31 | |
Because it's a condensed soup, it's thick, it's creamy already. | 0:20:33 | 0:20:36 | |
My grandma had quite a tight budget to work to. | 0:20:37 | 0:20:39 | |
I suppose, having lived through the war, | 0:20:39 | 0:20:40 | |
she was very careful on how she spent her money. | 0:20:40 | 0:20:44 | |
You would always have quite a lot of chicken | 0:20:44 | 0:20:46 | |
or really...fairly cheap cuts of beef. | 0:20:46 | 0:20:49 | |
But then the most important thing was, | 0:20:50 | 0:20:52 | |
she used to buy tinned asparagus and use that. | 0:20:52 | 0:20:56 | |
But, before, I could never get it to taste exactly the same | 0:20:56 | 0:20:59 | |
as how she used to do it. | 0:20:59 | 0:21:00 | |
I was always chopping up and putting fresh asparagus into it, | 0:21:00 | 0:21:03 | |
and that's where the difference lies. | 0:21:03 | 0:21:04 | |
A massive flavour comes out of the tinned asparagus. | 0:21:04 | 0:21:07 | |
Well, it's just different. | 0:21:07 | 0:21:09 | |
I certainly think people would be not expecting this, | 0:21:09 | 0:21:12 | |
literally using tinned soup, | 0:21:12 | 0:21:14 | |
tinned asparagus and a bit of chicken just chucked together. | 0:21:14 | 0:21:18 | |
But, at the end of the day, we're human like everybody else, | 0:21:19 | 0:21:22 | |
and I like comfort food. | 0:21:22 | 0:21:25 | |
-Will we see if dinner's ready? -Yeah. | 0:21:25 | 0:21:27 | |
Dinner ready. | 0:21:30 | 0:21:31 | |
It is nostalgia. Every time we eat this, | 0:21:33 | 0:21:35 | |
there isn't one of us around the table | 0:21:35 | 0:21:37 | |
that can't pass a comment about Gran. | 0:21:37 | 0:21:39 | |
-What do you think? Lovely, isn't it? -Tastes nice. | 0:21:40 | 0:21:42 | |
Food is fun and food is memories, | 0:21:46 | 0:21:47 | |
and that's what I really love about this. | 0:21:47 | 0:21:49 | |
Basically, we start with a very enriched dough. | 0:22:03 | 0:22:08 | |
Some yeast goes in. | 0:22:08 | 0:22:09 | |
Just give that a good stir. | 0:22:09 | 0:22:11 | |
A big pinch of salt. | 0:22:12 | 0:22:13 | |
About half a teaspoon. | 0:22:13 | 0:22:15 | |
The wonder that is limoncello. | 0:22:15 | 0:22:17 | |
From Italy, just the most great, great, great flavour of lemons | 0:22:17 | 0:22:23 | |
in a liqueur form. | 0:22:23 | 0:22:24 | |
So, I'm going to kick off with putting some of these | 0:22:24 | 0:22:27 | |
beautiful sultanas, we're going to soak them in a little bit of water | 0:22:27 | 0:22:30 | |
and a little bit of lemon. | 0:22:30 | 0:22:32 | |
We're going to bring this just to the boil. | 0:22:32 | 0:22:36 | |
I take four eggs, this is my liquids. | 0:22:36 | 0:22:38 | |
In true biblical style, | 0:22:38 | 0:22:39 | |
the land of milk, and honey, about a tablespoon. | 0:22:39 | 0:22:43 | |
And just whisk this up. | 0:22:43 | 0:22:45 | |
While Dave is whisking, | 0:22:46 | 0:22:47 | |
all I'm doing is putting some butter in these moulds. | 0:22:47 | 0:22:50 | |
Now, they need to be buttered quite well, | 0:22:50 | 0:22:53 | |
because you want the batter that goes in them, | 0:22:53 | 0:22:56 | |
once it's cooked, to come out perfectly. | 0:22:56 | 0:22:59 | |
Eggs, milk and honey go into the flour. | 0:22:59 | 0:23:01 | |
Look at that, that's creaming nicely. | 0:23:03 | 0:23:06 | |
Now, we beat the butter in. | 0:23:06 | 0:23:08 | |
We've brought our sultanas to temperature. | 0:23:08 | 0:23:11 | |
Now we have to cool them. | 0:23:11 | 0:23:12 | |
We need to reserve the liquor. | 0:23:15 | 0:23:16 | |
And just keep beating the butter in until it's creamy. | 0:23:18 | 0:23:21 | |
It's already starting to get elastic as the yeast starts to work, | 0:23:21 | 0:23:25 | |
it's feeding off the honey. | 0:23:25 | 0:23:27 | |
Have we got some mixed peel? | 0:23:27 | 0:23:28 | |
We have, mate, there it is. | 0:23:28 | 0:23:30 | |
Oh, thank you. It gives it a nice citrus feel to it. | 0:23:30 | 0:23:33 | |
A nice bit of chew. | 0:23:33 | 0:23:36 | |
-I think we might be there. -Aye, we're all right, man, yeah. | 0:23:36 | 0:23:39 | |
So, this wouldn't be traditional in your rum baba. | 0:23:39 | 0:23:42 | |
I'm going to save the rest, mate, for our little... | 0:23:42 | 0:23:45 | |
Oh, yes. For the little filler. | 0:23:45 | 0:23:49 | |
Remember, these are going to virtually double in size. | 0:23:56 | 0:24:00 | |
It's an enriched dough, it's a yeasty bake, | 0:24:00 | 0:24:02 | |
so don't fill them too full. | 0:24:02 | 0:24:04 | |
Beautiful. | 0:24:06 | 0:24:08 | |
Set those aside for about half an hour | 0:24:08 | 0:24:11 | |
until the yeast has started to work. | 0:24:11 | 0:24:14 | |
Shall we crack on with the syrup? | 0:24:14 | 0:24:16 | |
Why not? Yeah, might as well. | 0:24:16 | 0:24:17 | |
Yes. | 0:24:17 | 0:24:19 | |
We start with 400g of caster sugar and we have 400ml of water. | 0:24:19 | 0:24:24 | |
And also the zest and juice of one lemon. | 0:24:24 | 0:24:29 | |
And when we've got the syrup, we add six tablespoons of limoncello... | 0:24:31 | 0:24:36 | |
..and the honey. | 0:24:37 | 0:24:39 | |
Have a taste, mate, have a taste. What do you think? | 0:24:40 | 0:24:43 | |
Syrup's done. That needs to go cold. | 0:24:45 | 0:24:47 | |
-Look at that. -Oh! | 0:24:50 | 0:24:52 | |
They've levelled out and they've risen to just below the rim. | 0:24:52 | 0:24:55 | |
Now, we pop these into a preheated oven, 170 Celsius, | 0:24:55 | 0:24:59 | |
for about 12 to 15 minutes until brown and golden. | 0:24:59 | 0:25:03 | |
Excellent. | 0:25:04 | 0:25:05 | |
Now our syrup has gone cool, | 0:25:05 | 0:25:08 | |
can you remember the soaking liquor that we made for our raisins? | 0:25:08 | 0:25:12 | |
Pour that into there. | 0:25:12 | 0:25:14 | |
Traditionally, babas... | 0:25:16 | 0:25:18 | |
Well, a low class rum baba, | 0:25:18 | 0:25:20 | |
it would have its hole filled with squirty cream. | 0:25:20 | 0:25:22 | |
-Wrong, Dave. -Wrong. These are posh babas. | 0:25:22 | 0:25:25 | |
Oh, yes. | 0:25:25 | 0:25:26 | |
So, we're going to fill our holes | 0:25:26 | 0:25:28 | |
-with a very special mascarpone cream. -Oh! | 0:25:28 | 0:25:31 | |
A couple of tablespoons... of icing sugar. | 0:25:31 | 0:25:36 | |
A bit of vanilla extract. | 0:25:38 | 0:25:40 | |
This is going to be gorgeous. | 0:25:44 | 0:25:45 | |
It's such a luxury. | 0:25:45 | 0:25:46 | |
I'm not going to waste these little beauties. | 0:25:46 | 0:25:49 | |
And to loosen that mixture up a little bit... | 0:25:53 | 0:25:55 | |
..limoncello. | 0:25:59 | 0:26:00 | |
Back in the fridge. | 0:26:03 | 0:26:05 | |
Another ten minutes. | 0:26:11 | 0:26:12 | |
-Oh, yes. -Oh, yes. | 0:26:19 | 0:26:21 | |
It's fairly safe to say that baba is in the house. | 0:26:21 | 0:26:24 | |
Right, now we have to wait for five minutes for those to cool | 0:26:25 | 0:26:28 | |
before we turn them out and start to feed them. | 0:26:28 | 0:26:31 | |
These are just cool enough to handle. | 0:26:35 | 0:26:38 | |
There we go. | 0:26:38 | 0:26:39 | |
Should I soak while we go? | 0:26:41 | 0:26:43 | |
-Oh, yes. -Yes. | 0:26:43 | 0:26:45 | |
So, what we're going to do is soak these | 0:26:45 | 0:26:47 | |
and then wait for five minutes, then we're going to turn them over... | 0:26:47 | 0:26:50 | |
and soak them again. | 0:26:50 | 0:26:52 | |
-Do the other side. -Oh, yes. | 0:26:53 | 0:26:55 | |
They're starting to get heavy now. | 0:26:55 | 0:26:57 | |
We'll continue to feed these over a 24-hour period. | 0:26:57 | 0:27:01 | |
Turn and dribble, turn and dribble. | 0:27:01 | 0:27:04 | |
We'll be seeing you in an hour or two for another good soaking. | 0:27:04 | 0:27:08 | |
Dowsing. | 0:27:08 | 0:27:09 | |
Oh, look at this. Now here's our mascarpone cream. | 0:27:26 | 0:27:29 | |
I'm just giving it its last snack. | 0:27:29 | 0:27:30 | |
-Oh, yeah. -And... | 0:27:32 | 0:27:35 | |
..because it's posh, | 0:27:37 | 0:27:39 | |
a glace cherry. | 0:27:39 | 0:27:40 | |
-Shall we? -I think. | 0:27:41 | 0:27:44 | |
It seems such a shame. | 0:27:44 | 0:27:46 | |
-Oh, look at that. -Oh, yeah. | 0:27:46 | 0:27:47 | |
-What's it like? -It's glorious. | 0:27:52 | 0:27:54 | |
That is so worth the effort. | 0:27:55 | 0:27:57 |