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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 | 0:00:13 | |
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 | 0:00:23 | |
There's nothing like comfort food | 0:00:23 | 0:00:26 | |
to put a smile on your face. | 0:00:26 | 0:00:29 | |
Today, we're transforming everyday ingredients, | 0:00:38 | 0:00:41 | |
creating comforting dishes that are definitely a cut above. | 0:00:41 | 0:00:45 | |
It's about great ways to make cheap cuts of meat go further, | 0:00:48 | 0:00:53 | |
and taste lovely. Cos actually, interestingly, | 0:00:53 | 0:00:56 | |
cheaper cuts have a deeper taste. | 0:00:56 | 0:00:59 | |
The thing is, there are some recipes that are particularly suited to | 0:00:59 | 0:01:03 | |
-cheaper cuts of meat. -Indeed. | 0:01:03 | 0:01:04 | |
Like, this is pork shoulder. | 0:01:04 | 0:01:06 | |
We're going to be doing a caramelised Vietnamese pork. | 0:01:06 | 0:01:09 | |
It's a wonderful dish. | 0:01:09 | 0:01:11 | |
And the pork shoulder, because of the fatty content, it's better than, | 0:01:11 | 0:01:15 | |
say, a really expensive loin. | 0:01:15 | 0:01:16 | |
It's, quite simply, a cut above. | 0:01:16 | 0:01:19 | |
Well, it is. A cut above in flavour, a cut above in price, | 0:01:19 | 0:01:22 | |
because it's cheap. | 0:01:22 | 0:01:23 | |
So, the first thing that we're going to do is we're going to add some oil | 0:01:31 | 0:01:34 | |
to the pan, coconut oil. | 0:01:34 | 0:01:36 | |
We're going to add that to the pan, | 0:01:36 | 0:01:37 | |
and I'm going to fry off, in batches, said pork. | 0:01:37 | 0:01:40 | |
And I've got four banana shallots, and I'm slicing them. | 0:01:43 | 0:01:47 | |
The Vietnamese food culture is very interesting. | 0:01:48 | 0:01:51 | |
About 1,000 years ago, the Chams invaded from India, | 0:01:51 | 0:01:55 | |
so there's that, kind of, Indian spices got mixed up with, kind of, | 0:01:55 | 0:01:59 | |
the Chinese influence. | 0:01:59 | 0:02:00 | |
Then, of course, the French were there for years. | 0:02:00 | 0:02:02 | |
And some of the best French bread we've had has been in Vietnam. | 0:02:02 | 0:02:07 | |
So you kind of combine the French with the Indian, with the Chinese, | 0:02:07 | 0:02:11 | |
and Vietnamese food is this light, delicate, kind of, | 0:02:11 | 0:02:14 | |
eclectic bouquet of flavour. | 0:02:14 | 0:02:17 | |
It is. | 0:02:17 | 0:02:18 | |
For recipes like this, with the caramelised pork, | 0:02:18 | 0:02:22 | |
we don't want to overpower the flavour, | 0:02:22 | 0:02:24 | |
which is why we're using a shallot. | 0:02:24 | 0:02:26 | |
The shallots tend to be slightly sweeter and less overpowering, | 0:02:26 | 0:02:30 | |
less oniony, you know. | 0:02:30 | 0:02:31 | |
You cry less with a shallot, as well. | 0:02:31 | 0:02:33 | |
And you want some nice colour on the pork. | 0:02:36 | 0:02:38 | |
Yeah, that's perfect, isn't it? | 0:02:38 | 0:02:40 | |
Right, mate, that's us. | 0:02:40 | 0:02:43 | |
I don't want the onions to caramelise, | 0:02:43 | 0:02:45 | |
I want them to be quite soft and just to sweat down a little bit. | 0:02:45 | 0:02:48 | |
While Dave's doing that, I'm just going to prep the lemon grass. | 0:02:50 | 0:02:53 | |
Lovely, lovely flavour. | 0:02:53 | 0:02:55 | |
As these shallots are cooking, | 0:02:55 | 0:02:57 | |
they're picking up all those lovely cooking juices | 0:02:57 | 0:03:00 | |
and bits from the pork. | 0:03:00 | 0:03:01 | |
I think they're just about spot-on, Si. | 0:03:03 | 0:03:05 | |
Yeah, perfect, man. | 0:03:05 | 0:03:06 | |
It's time, now, for the garlic and the lemon grass. | 0:03:07 | 0:03:10 | |
Lovely! | 0:03:10 | 0:03:12 | |
We have two stalks of lemon grass. | 0:03:12 | 0:03:14 | |
I've got three cloves of garlic. | 0:03:16 | 0:03:18 | |
So, take that off the heat. | 0:03:22 | 0:03:23 | |
The last thing we want to do is burn the garlic. | 0:03:23 | 0:03:26 | |
And just cook that for another minute or so. | 0:03:26 | 0:03:29 | |
-The smells are great. -It's starting to build up, isn't it? | 0:03:29 | 0:03:32 | |
-Mmm. -Now, we've got a teaspoon | 0:03:32 | 0:03:35 | |
of Chinese five-spice powder. | 0:03:35 | 0:03:36 | |
And three star anise. | 0:03:41 | 0:03:44 | |
I mean, funnily enough, star anise is one of the main ingredients | 0:03:44 | 0:03:46 | |
in five-spice powder. | 0:03:46 | 0:03:48 | |
-It is. -Just pop those in. -Yep. | 0:03:48 | 0:03:50 | |
-Two, three. -And now, the caramel part, and that's palm sugar. | 0:03:50 | 0:03:55 | |
You can either get it in a block, which you have to grate... | 0:03:55 | 0:03:58 | |
But this is, like, it's kind of fresh, sticky palm sugar. | 0:03:58 | 0:04:01 | |
And this makes the caramel, the sweet nature of our pork dish. | 0:04:01 | 0:04:04 | |
And palm sugar in Asian cooking, it has a wonderful, it's sweet, | 0:04:06 | 0:04:11 | |
but it's not, kind of, sickly, is it? | 0:04:11 | 0:04:12 | |
No, it's not. I love it, I love it that in Asia they have palm sugar, | 0:04:12 | 0:04:16 | |
in India they have something called jaggery, | 0:04:16 | 0:04:18 | |
which is very, very similar, and it's just so, so lovely. | 0:04:18 | 0:04:22 | |
-Well, there you go, Kingy. -Yeah. | 0:04:23 | 0:04:25 | |
I think Mr Caramel is in the house. | 0:04:25 | 0:04:26 | |
-It's happening, dude. -Yeah. | 0:04:26 | 0:04:28 | |
But it wouldn't be Vietnamese at all without some fish sauce. | 0:04:29 | 0:04:34 | |
And, Vietnamese fish sauce is very different to the Thai fish sauce. | 0:04:34 | 0:04:37 | |
It's much, much stronger. | 0:04:38 | 0:04:40 | |
And this is your seasoning. | 0:04:42 | 0:04:43 | |
And, lastly, 200ml of water. | 0:04:45 | 0:04:48 | |
Now, this also helps deglaze the pan, and gets all of those lovely, | 0:04:51 | 0:04:56 | |
lovely flavours off the bottom of the pan. | 0:04:56 | 0:04:59 | |
All we do now is return the pork to the pan, | 0:04:59 | 0:05:01 | |
simmer away gently for about an hour and a half | 0:05:01 | 0:05:04 | |
until the pork is literally the softest, most unctuous, | 0:05:04 | 0:05:07 | |
sweetest pork you've ever tasted. | 0:05:07 | 0:05:09 | |
-Oh, look at that! -Lovely. | 0:05:21 | 0:05:22 | |
-It's beautiful. -I'm just going to push some of this cori through it. | 0:05:22 | 0:05:26 | |
It's hard to describe the smell of this. | 0:05:26 | 0:05:28 | |
It's, like, kind of, caramel mixed with five-spice, with lovely, | 0:05:28 | 0:05:33 | |
lovely hearty stew. | 0:05:33 | 0:05:34 | |
It's great. | 0:05:34 | 0:05:36 | |
-It's all right, isn't it? -And we're just going to serve this with some | 0:05:36 | 0:05:40 | |
jasmine rice. Keep it nice and simple, because the sauce, | 0:05:40 | 0:05:43 | |
or the gravy, is pretty spectacular. | 0:05:43 | 0:05:45 | |
I love it because it's kind of quite thick, isn't it? | 0:05:46 | 0:05:49 | |
-Yeah, yeah. -Beautiful, man. | 0:05:49 | 0:05:51 | |
This is more like a dish from Hanoi, isn't it, from the north? | 0:05:51 | 0:05:53 | |
It is, very much. Well, here's to our trips in Vietnam, | 0:05:53 | 0:05:57 | |
and a lovely dish with caramelised pork shoulder. | 0:05:57 | 0:06:00 | |
Yeah. Cheers. | 0:06:00 | 0:06:02 | |
Memories of Vietnam. | 0:06:02 | 0:06:04 | |
Mmm. | 0:06:04 | 0:06:05 | |
Mmm. | 0:06:05 | 0:06:06 | |
There's only food does that, isn't it? | 0:06:06 | 0:06:08 | |
-Takes you back. -Mmm! -So nice. | 0:06:08 | 0:06:10 | |
The secret to creating good grub is using the right ingredients. | 0:06:16 | 0:06:21 | |
The real work is done by the producers, | 0:06:21 | 0:06:24 | |
who put all their passion and expertise | 0:06:24 | 0:06:27 | |
into getting their ingredients just right. | 0:06:27 | 0:06:30 | |
We've been making cheddar here since about 1890. | 0:06:33 | 0:06:37 | |
Somerset is such an ideal place for making cheddar. | 0:06:39 | 0:06:42 | |
I mean, it's the home of cheddar. | 0:06:42 | 0:06:44 | |
So, the best thing about it is the climate. | 0:06:44 | 0:06:47 | |
The climate's perfect for producing the best quality grass | 0:06:47 | 0:06:51 | |
to produce the best quality milk to produce the best quality cheddar. | 0:06:51 | 0:06:55 | |
We're stood in an underground cheese cellar that we just built, | 0:06:57 | 0:07:04 | |
and we've got a cheese-turning robot. | 0:07:04 | 0:07:06 | |
So we've got this unbelievably traditional practice and recipe | 0:07:08 | 0:07:13 | |
that we're working to, but | 0:07:13 | 0:07:15 | |
we're dragging it through to the 21st century. | 0:07:15 | 0:07:18 | |
Cheesemaking's so exciting because every single day is different. | 0:07:18 | 0:07:21 | |
Especially with making the cheese that we're making. | 0:07:21 | 0:07:24 | |
It's raw milk, so every single day is different. | 0:07:24 | 0:07:28 | |
I've got to be reactive to the milk that's coming in. | 0:07:28 | 0:07:31 | |
Acidity might be slightly different, the fat, the protein, | 0:07:32 | 0:07:35 | |
and you're constantly working in that dairy, to try and guide it | 0:07:35 | 0:07:39 | |
and push it in the direction that you really want it to go into. | 0:07:39 | 0:07:43 | |
When you make cheese, you need ten litres of milk | 0:07:43 | 0:07:46 | |
to one kilo of cheese, | 0:07:46 | 0:07:49 | |
so the rest of that, you know, is all wastage. | 0:07:49 | 0:07:52 | |
This is whey. It'll be potentially going away for pig feed | 0:07:52 | 0:07:56 | |
or being spread back on the land, | 0:07:56 | 0:07:59 | |
but there's still some amazing nutritional value on that. | 0:07:59 | 0:08:02 | |
So I decided to actually do some experiments with making ricotta. | 0:08:03 | 0:08:07 | |
Lucky enough, I had a guy in doing work experience | 0:08:07 | 0:08:10 | |
who's an Italian mozzarella and ricotta maker | 0:08:10 | 0:08:13 | |
and he showed me a very basic recipe of ricotta making, | 0:08:13 | 0:08:16 | |
and so we developed it | 0:08:16 | 0:08:18 | |
and we've managed to make something totally unique to us. | 0:08:18 | 0:08:21 | |
To make ricotta, we use the whey from our cheddar-make | 0:08:25 | 0:08:29 | |
and we transfer that into vats, | 0:08:29 | 0:08:33 | |
which are really efficient at actually putting heat into the whey | 0:08:33 | 0:08:37 | |
as fast as possible. | 0:08:37 | 0:08:39 | |
We get to about 70 degrees Celsius and then we add some salt. | 0:08:40 | 0:08:44 | |
Then we add some starter culture and that shocks the whole vat. | 0:08:44 | 0:08:49 | |
And those smaller particles of ricotta suddenly kind of | 0:08:49 | 0:08:54 | |
get redistributed and then start to group together into larger, | 0:08:54 | 0:08:58 | |
almost snowflakes of ricotta | 0:08:58 | 0:09:01 | |
and then they just really gently rise to the surface. | 0:09:01 | 0:09:05 | |
Then we allow this crust to form on the surface of the ricotta | 0:09:05 | 0:09:10 | |
for about 15 minutes to half an hour, | 0:09:10 | 0:09:12 | |
and then we gently take a basket mould | 0:09:12 | 0:09:17 | |
and just gently scoop out some ricotta, | 0:09:17 | 0:09:20 | |
place that on a table and then ladle the rest on top. | 0:09:20 | 0:09:24 | |
All I'm trying to do, is I'm trying to be really, | 0:09:24 | 0:09:26 | |
really delicate while I'm scooping the ricottas out, | 0:09:26 | 0:09:30 | |
so you retain that beautiful texture. | 0:09:30 | 0:09:32 | |
The other bit that I really like is actually just tasting it. | 0:09:33 | 0:09:36 | |
You know, you've got to just nip in | 0:09:36 | 0:09:38 | |
and have a little bit of a taste of it. | 0:09:38 | 0:09:40 | |
It's got that kind of lemony, citrusy, | 0:09:40 | 0:09:43 | |
but also this base note of that creaminess, as well. | 0:09:43 | 0:09:46 | |
Ricotta's like a flavour carrier. | 0:09:48 | 0:09:50 | |
You can chuck anything into ricotta. | 0:09:50 | 0:09:51 | |
You can use it with savoury foods, you can put it in quiches, | 0:09:51 | 0:09:55 | |
you can just whack it on toast, bruschetta. | 0:09:55 | 0:09:58 | |
You can do it as really simply as to just put a bit of honey | 0:09:58 | 0:10:03 | |
over the top and then have that as a dessert or a morning pick-me-up. | 0:10:03 | 0:10:07 | |
You know, that is ace. | 0:10:07 | 0:10:09 | |
I'm going to make the tomato sauce to go with Dave's gnudi. | 0:10:29 | 0:10:32 | |
It's an arrabiata. | 0:10:32 | 0:10:33 | |
-It is an arrabiata. -One of your faves, isn't it, mate? | 0:10:33 | 0:10:36 | |
It so is, yeah, because I've got a topknot and I'm hip and trendy | 0:10:36 | 0:10:39 | |
and I live in London. | 0:10:39 | 0:10:40 | |
Ya, do you wear corduroy trousers? | 0:10:40 | 0:10:42 | |
-Ya. -Ya! -Now, the ricotta's sometimes wet, so this... -It's been, kind of, | 0:10:42 | 0:10:47 | |
over a sieve, so that we've got the solids. | 0:10:47 | 0:10:50 | |
To that, I need to add about 50g or so of Parmesan cheese. | 0:10:50 | 0:10:55 | |
It's where cheese meets cheese. | 0:10:55 | 0:10:56 | |
So, arrabiata, very, very simple. | 0:10:56 | 0:10:59 | |
What we do is, we start it off with some olive oil, | 0:10:59 | 0:11:01 | |
we're going to gently heat that in the pan | 0:11:01 | 0:11:02 | |
and we're going to grate some garlic | 0:11:02 | 0:11:05 | |
and we're going to cook the garlic down for about 2-3 minutes. | 0:11:05 | 0:11:08 | |
Now, we don't want any colour on it, we want it to infuse the oil. | 0:11:08 | 0:11:11 | |
To the ricotta and the Parmesan, some nutmeg. | 0:11:11 | 0:11:14 | |
It's great to be grating together, Si. | 0:11:16 | 0:11:18 | |
Oh, yeah, Dave, yeah. Cos we're just hip and hipsters. | 0:11:18 | 0:11:21 | |
Because together we're great. | 0:11:21 | 0:11:23 | |
And one egg yolk. | 0:11:23 | 0:11:25 | |
That goes in. | 0:11:28 | 0:11:30 | |
And I put in some flour. | 0:11:30 | 0:11:32 | |
Now, you can make the gnudi without flour, if you're making, like, | 0:11:32 | 0:11:36 | |
super-skinny gnudi. | 0:11:36 | 0:11:37 | |
But I like a little bit of weight in them, | 0:11:37 | 0:11:40 | |
but nowhere near the flour you'd have in gnocchi. | 0:11:40 | 0:11:43 | |
No. | 0:11:43 | 0:11:45 | |
A bit of a stir through. | 0:11:45 | 0:11:46 | |
And see how we get on with the flour. We can always add more but we can't take it out. | 0:11:47 | 0:11:51 | |
-You're not wrong. -I mean, ricotta has a lovely character. | 0:11:51 | 0:11:55 | |
It's very often overlooked, but, like, with spinach in ravioli, | 0:11:55 | 0:11:59 | |
with cannelloni, it's soft, it's unctuous, it's slightly sweet, | 0:11:59 | 0:12:03 | |
which is great, cos the Parmesan is sharp and big. | 0:12:03 | 0:12:06 | |
And it's that textural difference, as well, isn't it? | 0:12:06 | 0:12:08 | |
It's so lovely, so lovely. | 0:12:08 | 0:12:11 | |
That's about 80-100 grams of flour, but I'm just doing it by eye, | 0:12:11 | 0:12:16 | |
cos what I want to do is I want to make it stiff enough to roll out. | 0:12:16 | 0:12:19 | |
Now, you can make gnudi, | 0:12:19 | 0:12:21 | |
which are basically just like spoonfuls of fluff, | 0:12:21 | 0:12:24 | |
but, being a Virgo, I like formed gnudi. | 0:12:24 | 0:12:29 | |
I like to roll it out, chill it and cut it into discs, so on the plate, | 0:12:29 | 0:12:34 | |
-it looks like... -Neat? | 0:12:34 | 0:12:36 | |
Neat. I don't like untidy. | 0:12:36 | 0:12:38 | |
There we go. | 0:12:40 | 0:12:42 | |
A bit of flour on the table. | 0:12:42 | 0:12:43 | |
So, let's try and roll this out. | 0:12:46 | 0:12:48 | |
I want two, kind of, sausages, and it's not easy. | 0:12:50 | 0:12:54 | |
No, it's not easy, mate. You're doing a sterling job. | 0:12:54 | 0:12:57 | |
Pat it. | 0:12:57 | 0:12:58 | |
Chilli flakes, in with the garlic. | 0:12:59 | 0:13:01 | |
See, it is perfectly possible, just with a light touch, we have, like, | 0:13:03 | 0:13:08 | |
a gnudi sausage. | 0:13:08 | 0:13:09 | |
And so it doesn't stick we use a lot of semolina. | 0:13:11 | 0:13:14 | |
So, pop that on there, like so. | 0:13:14 | 0:13:16 | |
Nicely done, Mr Myers. | 0:13:16 | 0:13:18 | |
And repeat. | 0:13:18 | 0:13:20 | |
So, we've got our olive oil, we've got our garlic, | 0:13:20 | 0:13:22 | |
and now we're going to put the passata in. | 0:13:22 | 0:13:25 | |
And I've got my second gnudi sausage. | 0:13:26 | 0:13:29 | |
So we pop that in the semolina, like so. | 0:13:29 | 0:13:32 | |
And pop it in the fridge for a couple of hours to firm up. | 0:13:33 | 0:13:36 | |
So, the arrabiata sauce, what we're going to do, | 0:13:36 | 0:13:39 | |
it needs to be the right consistency for the gnudi. | 0:13:39 | 0:13:41 | |
You want it to cling a little bit, so, | 0:13:41 | 0:13:44 | |
we're not going to really thicken it up, we just want that halfway, | 0:13:44 | 0:13:48 | |
-kind of, mark. -You've got a really nice texture on that sauce, Si. | 0:13:48 | 0:13:52 | |
Yeah, it's lush, isn't it? | 0:13:52 | 0:13:54 | |
I think we're there. Now, there's a mate of ours, she always said, | 0:13:54 | 0:13:57 | |
if you're making an arrabiata, or any tomato sauce, | 0:13:57 | 0:13:59 | |
what you do to finish it, always finish it, once the cooking's over, | 0:13:59 | 0:14:04 | |
with some olive oil. | 0:14:04 | 0:14:06 | |
And it just lifts all those flavours, | 0:14:07 | 0:14:10 | |
you get the beautiful flavour of the oil, it just looks great. | 0:14:10 | 0:14:13 | |
-Look at that, look at the difference, Dave. -Oh, aye. | 0:14:13 | 0:14:16 | |
Now, I'm going to do these in, probably, two batches. | 0:14:16 | 0:14:18 | |
Take your gnudi, and with a sharp knife, just cut discs. | 0:14:18 | 0:14:21 | |
Don't worry about compressing too much. | 0:14:21 | 0:14:23 | |
Now, dust these in semolina, you can put them all in. | 0:14:23 | 0:14:26 | |
Like so. | 0:14:27 | 0:14:29 | |
And we pop them to poach for about four minutes. | 0:14:29 | 0:14:32 | |
When they float to the top, they're done. | 0:14:32 | 0:14:35 | |
-Fantastic. -They're sinking well. | 0:14:35 | 0:14:38 | |
It's more a poaching process, it's not a mad boil. | 0:14:38 | 0:14:41 | |
I do the same thing when I'm doing ravioli, you know, | 0:14:41 | 0:14:44 | |
I want it to cook through, I don't want them to split. | 0:14:44 | 0:14:47 | |
Look, have a look! | 0:14:47 | 0:14:48 | |
That one's got his snorkel out. | 0:14:48 | 0:14:50 | |
-Yeah. -"I'm coming up for air!" | 0:14:50 | 0:14:52 | |
Said the gnudi. | 0:14:53 | 0:14:55 | |
-Right, mate, I'm just going to put little bit of oil... -Yeah. | 0:14:55 | 0:14:58 | |
..on this plate. | 0:14:58 | 0:14:59 | |
-Oh, wow, they're really light, Dave. -Yeah, they are, aren't they? | 0:15:00 | 0:15:03 | |
They're so light and yet they look substantial. | 0:15:03 | 0:15:05 | |
-They do. -The flavour is very, very subtle, | 0:15:05 | 0:15:08 | |
and very tasty with the Parmesan, though. | 0:15:08 | 0:15:10 | |
It kind of doesn't get much better. | 0:15:10 | 0:15:13 | |
Then we just pop the rest of your gnudi in. | 0:15:13 | 0:15:15 | |
They have this saying in Italy, "a watched gnudi never floats." | 0:15:17 | 0:15:21 | |
So, just look away. | 0:15:21 | 0:15:22 | |
You're staring. | 0:15:24 | 0:15:25 | |
-You can't help it, though, can you? -They're lovely, aren't they? | 0:15:26 | 0:15:29 | |
Right, Mr Myers. A pool? | 0:15:31 | 0:15:33 | |
A pool. | 0:15:33 | 0:15:34 | |
That's it, lovely. | 0:15:38 | 0:15:39 | |
Some basil. | 0:15:41 | 0:15:42 | |
Lush, man. | 0:15:44 | 0:15:45 | |
More Parmesan! | 0:15:47 | 0:15:48 | |
You think about ricotta in the cheese industry, | 0:15:52 | 0:15:55 | |
it was going to be thrown away, | 0:15:55 | 0:15:57 | |
but the Italians have caught on that it's really rather lovely. | 0:15:57 | 0:16:01 | |
And I think the gnudi dish, | 0:16:01 | 0:16:02 | |
it's made that humble cheese be a cut above. | 0:16:02 | 0:16:05 | |
-Definitely that. -Look at that! -Lovely. Lovely plate of food. | 0:16:05 | 0:16:09 | |
-Yeah. -And just to finish, mate... | 0:16:09 | 0:16:11 | |
Yeah. | 0:16:11 | 0:16:12 | |
Yes! | 0:16:12 | 0:16:13 | |
-Thank you, sir. -Thank you. | 0:16:14 | 0:16:16 | |
You know, after watching this, it'd be very "rudi" | 0:16:27 | 0:16:30 | |
not to make our gnudi! | 0:16:30 | 0:16:31 | |
Britain has an army of creative chefs, who, day after day, | 0:16:41 | 0:16:44 | |
send out sensational dishes to customers in their restaurants. | 0:16:44 | 0:16:49 | |
They work long hours toiling over their stoves. | 0:16:49 | 0:16:52 | |
But back at home, what's their idea of comfort food? | 0:16:52 | 0:16:56 | |
I'm Freddy Bird, I'm the head chef here at the Lido in Bristol. | 0:16:59 | 0:17:02 | |
Check on, one tortilla, one courgette salad, please. | 0:17:02 | 0:17:04 | |
Two checks are sitting there. | 0:17:04 | 0:17:06 | |
Everything we prepare is cooked either over | 0:17:06 | 0:17:08 | |
charcoal or in the wood oven. | 0:17:08 | 0:17:09 | |
Fire, you get the smell, you get the sounds, | 0:17:10 | 0:17:13 | |
you get the heat, you get the feel. | 0:17:13 | 0:17:15 | |
I can't think I'd cook any other way. | 0:17:16 | 0:17:18 | |
One ajoblanco, one baked crab, | 0:17:18 | 0:17:20 | |
follow one salmon, one mezze, please. | 0:17:20 | 0:17:23 | |
Food, for me, is bringing people together and making people happy. | 0:17:23 | 0:17:26 | |
It's that thing, you sit down at home, | 0:17:26 | 0:17:28 | |
the rare occasions you get to sit down as a family, | 0:17:28 | 0:17:30 | |
everything happens around food. | 0:17:30 | 0:17:32 | |
After a long day, I like to keep it pretty simple. | 0:17:32 | 0:17:36 | |
One-pot wonder, if you like, | 0:17:36 | 0:17:37 | |
that I can chuck in the middle of the table, | 0:17:37 | 0:17:40 | |
tear up some bread and dip in and share it out amongst | 0:17:40 | 0:17:42 | |
Ness and the kids. | 0:17:42 | 0:17:43 | |
So, this is my kitchen. | 0:17:45 | 0:17:47 | |
A far cry from the Lido. | 0:17:47 | 0:17:50 | |
No wood oven, sadly. | 0:17:50 | 0:17:52 | |
But all the usual bits and bobs, gadgets and gizmos, | 0:17:52 | 0:17:54 | |
gas stove and a nice, big, open space | 0:17:54 | 0:17:57 | |
where the kids can see us cook and where we can all hang out | 0:17:57 | 0:17:59 | |
together as a family. | 0:17:59 | 0:18:01 | |
Today, I'm going to cook ourselves a nice, | 0:18:01 | 0:18:03 | |
sort of, fish stew. | 0:18:03 | 0:18:05 | |
I've got some mussels, got a bit of hake in there, got some tomatoes, | 0:18:05 | 0:18:09 | |
bit of leftover aioli. | 0:18:09 | 0:18:10 | |
Chuck it all together, bit of wild oregano. | 0:18:10 | 0:18:13 | |
Big thing in the middle of the table, everyone can tuck in, | 0:18:13 | 0:18:16 | |
maybe get my boy to eat a little bit. | 0:18:16 | 0:18:17 | |
I'm not sure, let's see what happens. | 0:18:17 | 0:18:19 | |
Food-wise, you know, I'm still keen to cook. | 0:18:21 | 0:18:25 | |
I have my days where I'm also very happy to put my feet up | 0:18:25 | 0:18:28 | |
and order a pizza. | 0:18:28 | 0:18:30 | |
Yeah, a little less fussy when I get home, but still great ingredients. | 0:18:30 | 0:18:34 | |
When it comes to home cooking, I suppose I like to keep it | 0:18:40 | 0:18:42 | |
pretty simple. | 0:18:42 | 0:18:43 | |
Always got lots of garlic in the house and in the evenings | 0:18:43 | 0:18:46 | |
when I come home, it'll be a simple little stew or a nice salad. | 0:18:46 | 0:18:52 | |
In the winter, lots of slow-cooky stuff that maybe I can then reheat | 0:18:52 | 0:18:55 | |
another day of the week. | 0:18:55 | 0:18:56 | |
It's not, you know, it's not complicated stuff, | 0:18:56 | 0:18:58 | |
it's just simple, easy, nice ingredients. | 0:18:58 | 0:19:01 | |
So, yeah, pretty varied. | 0:19:01 | 0:19:03 | |
So just wild oregano, slightly dry, but it's just got a lovely... | 0:19:03 | 0:19:07 | |
Just such a perfumed and peppery... | 0:19:07 | 0:19:10 | |
smell and flavour. | 0:19:10 | 0:19:11 | |
Lovely, really lovely. | 0:19:11 | 0:19:12 | |
And the sauce is just from the tomatoes. | 0:19:18 | 0:19:21 | |
That's a beautiful moment, I love that. | 0:19:24 | 0:19:25 | |
And it's the smell as well, | 0:19:25 | 0:19:26 | |
you just get hit with the oregano and the garlic. | 0:19:26 | 0:19:29 | |
I'm going to put just a little splash of white wine as well. | 0:19:29 | 0:19:31 | |
That'll boil off all the booze in that, just a little splash, | 0:19:31 | 0:19:34 | |
just to make it a bit saucier and then I'll chuck the mussels | 0:19:34 | 0:19:37 | |
into there. But the smell from that is... | 0:19:37 | 0:19:40 | |
That's what it's all about. | 0:19:40 | 0:19:41 | |
There we go. | 0:19:48 | 0:19:49 | |
That'll do, that's probably enough. | 0:19:49 | 0:19:50 | |
So, we're going to chuck a few of those chickpeas in as well. | 0:19:50 | 0:19:54 | |
A couple of nice prawns in there, just to make it a bit more exciting. | 0:19:56 | 0:19:59 | |
But you've also got delicious, cheap mussels, chickpeas to bulk it up, | 0:19:59 | 0:20:05 | |
hake, you could use cod, you can use coley, | 0:20:05 | 0:20:07 | |
you can use any cheap white fish. | 0:20:07 | 0:20:10 | |
The sauce is going to give all the flavour, | 0:20:10 | 0:20:12 | |
the fish is going to suck it all up. That's, you know, that's... | 0:20:12 | 0:20:15 | |
This is how you make nice, cheap ingredients taste great. | 0:20:15 | 0:20:18 | |
It's bags of flavour in your sauce, pack that, you know... | 0:20:18 | 0:20:21 | |
It really packs a punch. | 0:20:21 | 0:20:22 | |
That looks banging, really lovely, definitely. | 0:20:22 | 0:20:25 | |
I think they're going to enjoy that. | 0:20:25 | 0:20:28 | |
And you can serve it. | 0:20:28 | 0:20:30 | |
This looks delicious. | 0:20:30 | 0:20:31 | |
What do you think? | 0:20:31 | 0:20:33 | |
It looks delicious. | 0:20:33 | 0:20:34 | |
-Yeah? -Delicious. | 0:20:34 | 0:20:36 | |
I like the look of the tomatoes and the prawns. | 0:20:36 | 0:20:38 | |
Mmm! | 0:20:38 | 0:20:39 | |
-Good boy. -Good boy! Is it nice? | 0:20:42 | 0:20:46 | |
Family cooking, especially for me, you know, I think, you know, | 0:20:46 | 0:20:48 | |
want to feed them cheaply, want to get them filled up, | 0:20:48 | 0:20:50 | |
this is a good way of doing it. | 0:20:50 | 0:20:52 | |
It's a very, very simple process, caramel, | 0:21:10 | 0:21:13 | |
but people lose patience with it, and I can understand why because I | 0:21:13 | 0:21:16 | |
have, on several occasions. | 0:21:16 | 0:21:17 | |
And puff pastry, it's a very, very simple process. | 0:21:17 | 0:21:20 | |
I've bought a block and got it out of the fridge. | 0:21:20 | 0:21:23 | |
-It's good, though... -It is. | 0:21:23 | 0:21:24 | |
-To be fair. -Frozen puff's all right. | 0:21:24 | 0:21:26 | |
So, a little bit of heat in your pan, initially. | 0:21:26 | 0:21:28 | |
Little bit of flour on your table, initially. | 0:21:28 | 0:21:31 | |
And then what you do, | 0:21:31 | 0:21:34 | |
-you put the sugar in, and the key is patience. -Mm. | 0:21:34 | 0:21:38 | |
And you let it go. You can swirl it, | 0:21:38 | 0:21:40 | |
a little bit, but you never stir it. | 0:21:40 | 0:21:44 | |
First, roll out your puff pastry, and with a tarte tatin, | 0:21:45 | 0:21:49 | |
we need to make the pastry a circle, just a little bit smaller than this, | 0:21:49 | 0:21:53 | |
and there's a tucking-in process, which we'll explain as we go. | 0:21:53 | 0:21:57 | |
So, caster sugar. | 0:21:57 | 0:21:58 | |
And just leave it. | 0:22:00 | 0:22:01 | |
Just use this for a template. | 0:22:02 | 0:22:03 | |
And I don't quite want it as big as that, so I'll just go in about less | 0:22:08 | 0:22:12 | |
than a centimetre, and use that as a guide. | 0:22:12 | 0:22:14 | |
Look at that. Beautiful. | 0:22:17 | 0:22:19 | |
Now, one of the ingredients we're using to elevate the humble banana, | 0:22:21 | 0:22:24 | |
you know, up the food chain, is some cardamom. | 0:22:24 | 0:22:27 | |
So, I just need the black seeds out the middle of these green husks. | 0:22:27 | 0:22:31 | |
So, I'm going to give it a whack and pick the seeds out. | 0:22:31 | 0:22:34 | |
You know when I was talking before about swirling the caramel? | 0:22:38 | 0:22:42 | |
Just keep doing it like that. | 0:22:42 | 0:22:44 | |
Don't do it too often. | 0:22:44 | 0:22:46 | |
-You know, Kingy, If I was a fruit... -Yeah? | 0:22:46 | 0:22:48 | |
..I'd want to be a banana. | 0:22:48 | 0:22:51 | |
If you were a fruit, what would you be? | 0:22:51 | 0:22:52 | |
-Mango. -Mango? | 0:22:52 | 0:22:55 | |
Yeah. I like them. | 0:22:55 | 0:22:57 | |
-What, a big stone in the middle? -Yeah! | 0:22:57 | 0:22:59 | |
-How's your caramel? -It's getting there. | 0:23:01 | 0:23:03 | |
Give me the countdown for when I'll cook the 'nanas. | 0:23:03 | 0:23:05 | |
Right, you count down now, man. | 0:23:05 | 0:23:07 | |
All right. That's me cardamoms. | 0:23:07 | 0:23:08 | |
I'm just going to give those seeds a bash. | 0:23:08 | 0:23:11 | |
-Oh, look at that. That's nice caramel. -Oh, aye. | 0:23:11 | 0:23:15 | |
Oh, yeah. | 0:23:15 | 0:23:17 | |
-That's what we're after. -It's even the definition of caramel coloured, | 0:23:17 | 0:23:20 | |
isn't it? Right, take... | 0:23:20 | 0:23:23 | |
..a bunch of bananas. | 0:23:24 | 0:23:26 | |
Now, what I'm going to do is, I've taken the caramel off the heat. | 0:23:27 | 0:23:32 | |
It's now completely melted at the colour that we want. | 0:23:32 | 0:23:35 | |
And I'm going to drop in 75g of butter. | 0:23:36 | 0:23:39 | |
Now, it'll start to bubble. | 0:23:39 | 0:23:40 | |
Let it melt, and then whisk it into the caramel. | 0:23:40 | 0:23:43 | |
-It's kind of butterscotch, isn't it? -Yeah, lovely. | 0:23:45 | 0:23:48 | |
Right, about two centimetre lengths. | 0:23:48 | 0:23:50 | |
Just start to whisk the butter in. | 0:23:52 | 0:23:54 | |
Now, this has no heat here now, | 0:23:58 | 0:24:00 | |
other than what's left in the sugar and the pan. | 0:24:00 | 0:24:03 | |
And then you pour this lovely butter caramel | 0:24:05 | 0:24:09 | |
into our tarte tatin dish. | 0:24:09 | 0:24:11 | |
-Good job, Kingy. -Lovely. -Right, so we just start out. | 0:24:20 | 0:24:24 | |
Oh, we're going from the outside in, right? OK. | 0:24:24 | 0:24:26 | |
-Yes. -No probs. | 0:24:26 | 0:24:28 | |
Be careful with the caramel, it is seriously hot. | 0:24:28 | 0:24:31 | |
-Yes. -But you want your bananas to be upright, loud and proud. | 0:24:31 | 0:24:36 | |
-This just looks great, doesn't it? -Yeah! | 0:24:36 | 0:24:39 | |
-Yeah. -It's a cut above, Kingy. -It is, dude, it is. | 0:24:39 | 0:24:42 | |
And there's two bits left over. | 0:24:43 | 0:24:44 | |
Well, you know what we're going to do? | 0:24:44 | 0:24:46 | |
Split it! Ha-ha! | 0:24:46 | 0:24:48 | |
Now, the good stuff. | 0:24:48 | 0:24:50 | |
Cardamom seeds, just sprinkle... | 0:24:50 | 0:24:52 | |
..a little loveliness | 0:24:53 | 0:24:54 | |
over your 'nanas. | 0:24:55 | 0:24:57 | |
Now some orange zest. | 0:25:00 | 0:25:01 | |
Take the pastry, | 0:25:08 | 0:25:11 | |
pop the disc on your 'nana, | 0:25:11 | 0:25:13 | |
and just kind of tuck it under. | 0:25:15 | 0:25:16 | |
Prick it lightly all over with a fork. | 0:25:20 | 0:25:22 | |
And that goes into a preheated oven | 0:25:25 | 0:25:27 | |
at 180 Celsius for about 40 to 45 minutes, | 0:25:27 | 0:25:32 | |
which gives us time to make a big pan of fresh chocolate custard. | 0:25:32 | 0:25:38 | |
Oh! | 0:25:38 | 0:25:40 | |
Bananas, chocolate, custard, oh! | 0:25:40 | 0:25:43 | |
I should coco! | 0:25:43 | 0:25:45 | |
There you are, David. | 0:25:45 | 0:25:46 | |
Let's clear down and get all the bits out that we need. | 0:25:47 | 0:25:50 | |
When the big hand is on the four, it's done. | 0:25:50 | 0:25:53 | |
Excellent. | 0:25:53 | 0:25:54 | |
Well, bananas and custard go together like Si and Dave. | 0:26:00 | 0:26:03 | |
-They do. -But this is chocolate custard. | 0:26:03 | 0:26:05 | |
Very easy, very simple, | 0:26:05 | 0:26:07 | |
and the perfect accompaniment to our pimped-up 'nana. | 0:26:07 | 0:26:10 | |
Milk, cream. | 0:26:10 | 0:26:12 | |
I need four egg yolks. | 0:26:14 | 0:26:15 | |
And all I'm doing is going to heat this | 0:26:17 | 0:26:20 | |
milk and cream to just below | 0:26:20 | 0:26:23 | |
boiling point. | 0:26:23 | 0:26:26 | |
Caster sugar goes in with the egg yolks. | 0:26:26 | 0:26:29 | |
Cocoa powder. | 0:26:29 | 0:26:30 | |
So it thickens up nicely and doesn't split, a teaspoon of cornflour. | 0:26:30 | 0:26:35 | |
Beautiful. | 0:26:35 | 0:26:36 | |
And we whisk this together. | 0:26:40 | 0:26:42 | |
-I'll dribble. -Right. | 0:26:48 | 0:26:49 | |
-Watch your hands, mate, this is hot. -Sorry. | 0:26:50 | 0:26:52 | |
Lovely. And we turn it to the pan. | 0:26:58 | 0:27:00 | |
There we go. | 0:27:04 | 0:27:05 | |
Now, at this point, you've got to stir it continuously. | 0:27:05 | 0:27:08 | |
It's a little bit of effort but it's worth it. | 0:27:09 | 0:27:12 | |
Oh, look at that, it's thickening up lovely. | 0:27:12 | 0:27:14 | |
-Oh, aye. -A lovely gloss and sheen on it. | 0:27:14 | 0:27:17 | |
Fab. | 0:27:17 | 0:27:18 | |
Just in time for our tarte nanan. | 0:27:20 | 0:27:23 | |
Oh, I say, matron, that's grown! | 0:27:23 | 0:27:26 | |
I love this bit, you see. | 0:27:26 | 0:27:28 | |
You are going to come out of this pot! | 0:27:28 | 0:27:31 | |
You are a banana tarte tatin! | 0:27:31 | 0:27:34 | |
What are you? Ha! | 0:27:34 | 0:27:36 | |
Banana tarte tatin. | 0:27:36 | 0:27:39 | |
-Is it out? -Yes! -Yes! | 0:27:39 | 0:27:42 | |
Look at that! It's so lustrous and tasty. | 0:27:42 | 0:27:45 | |
And look, chocolate custard! | 0:27:45 | 0:27:48 | |
The banana tarte tatin, Dave. | 0:27:48 | 0:27:51 | |
With chocolate custard. | 0:27:51 | 0:27:53 | |
I mean, this is a cut above your average banana dessert. | 0:27:53 | 0:27:59 |