0:00:41 > 0:00:45On my travels around the country on these whimsical little Floyd programs,
0:00:45 > 0:00:47where we're looking for food
0:00:47 > 0:00:49and trying to teach you to enjoy yourself,
0:00:49 > 0:00:52and trying to get you to cook good things and stuff like that,
0:00:52 > 0:00:55I sometimes, quite frankly, get a bit bored with fish,
0:00:55 > 0:00:57with bouillabaisse, with lobsters,
0:00:57 > 0:01:01with pigeon in red wine and boeuf bourguignon and stuff like that,
0:01:01 > 0:01:04and sometimes I really crave for something quite simple,
0:01:04 > 0:01:06like my grandfather used to have on Saturday nights,
0:01:06 > 0:01:09you know, a plate of boiled pigs' trotters or something,
0:01:09 > 0:01:12or a plate of tripe and onions or maybe cabbage boiled with bacon.
0:01:12 > 0:01:16Anyway, I wanted to go somewhere where they're not proud,
0:01:16 > 0:01:20where they care about their cultural and gastronomic heritage.
0:01:20 > 0:01:23It's not France, it's Ireland we've come to.
0:01:59 > 0:02:02This is all very well, isn't it?
0:02:02 > 0:02:04A brilliant track from Dire Straits, lovely views,
0:02:04 > 0:02:08typical BBC fine camera work. Well done, Richard.
0:02:08 > 0:02:11You'd hardly think this was a food programme so we'll knock
0:02:11 > 0:02:14the travelogue on the head and get down to business in the market.
0:02:14 > 0:02:17The marketplace, my dear gastronauts, is where it's at.
0:02:23 > 0:02:25This spiced beef, a Cork speciality,
0:02:25 > 0:02:28looks as though it's been hewn from the ground and rolled in gunpowder,
0:02:28 > 0:02:31but, believe me, after a few hours simmering,
0:02:31 > 0:02:33it makes the most superb beef sandwiches.
0:02:33 > 0:02:35And look at these inexpensive delicacies,
0:02:35 > 0:02:38pigs' trotters, or crubeens as they are known here.
0:02:38 > 0:02:42And, treat of treats, pigs' tails. Yummy, yummy, yummy.
0:02:42 > 0:02:44'And here's one of me now, just coming up,
0:02:44 > 0:02:47'in my brilliant green hat, posing to perfection as a leprechaun.
0:02:47 > 0:02:50'But, that's got nothing to do with the price of fish.'
0:02:50 > 0:02:54I'd like some of these fantastic prawns. Are these Dublin Bay prawns?
0:02:54 > 0:02:56No, they're not, they're Castletown prawns.
0:02:56 > 0:02:59How far away is that? It's 100 miles down and 100 miles back.
0:02:59 > 0:03:01Oh, my God! Did you go and get those?
0:03:01 > 0:03:04And we travel every two or three nights a week. Good God.
0:03:04 > 0:03:06What's the best...
0:03:06 > 0:03:10We arrived home last night after buying at 12 o'clock in the night.
0:03:10 > 0:03:11For real? And they are alive, too?
0:03:11 > 0:03:13And, er... Oh! Yes.
0:03:13 > 0:03:15There's a live one, isn't it?
0:03:15 > 0:03:17It's alive, alive-o, as we say in Cork.
0:03:17 > 0:03:22Listen, can I have about £5 worth? No problem. Lovely.
0:03:22 > 0:03:25Thank you very much indeed. What's the best way to cook them?
0:03:25 > 0:03:27Well, what we do is we tail them,
0:03:27 > 0:03:30just like this, and you get this portion.
0:03:30 > 0:03:33You put them into a little saucepan,
0:03:33 > 0:03:35lukewarm water, little bit of salt,
0:03:35 > 0:03:38and you bring them up to the boil and you boil them for three minutes.
0:03:38 > 0:03:41Shell them off. What have we got over here? These are lovely herring.
0:03:41 > 0:03:44Can I have a look at the herring, please? Yes, you can.
0:03:45 > 0:03:47That's nice, isn't it? Very nice.
0:03:47 > 0:03:50One of those for breakfast will put us up all right,
0:03:50 > 0:03:53and a pint of stout, I couldn't think of anything better!
0:03:53 > 0:03:55You can have them grilled, which is beautiful.
0:03:55 > 0:03:57We take the head off and we gut them
0:03:57 > 0:03:59and we do just three little cuts on the back on both sides,
0:03:59 > 0:04:01a little bit of butter in and you grill them
0:04:01 > 0:04:05and you have an excellent dish for 15 pence each. Beautiful.
0:04:05 > 0:04:08It's the most beautiful thing in the world. Our own Irish smoked salmon.
0:04:08 > 0:04:10Is it better than Scots smoked salmon?
0:04:10 > 0:04:15I would think so. I wouldn't dream of running down the Irish!
0:04:17 > 0:04:19Dear me!
0:04:19 > 0:04:21I really must have a word with Declan about his choice of hats.
0:04:21 > 0:04:23He looks more like a short-order cook
0:04:23 > 0:04:26than one of Ireland's leading restaurateurs and jolly gastronauts.
0:04:26 > 0:04:29Seen here, by the way, preparing crubeens, or pigs' trotters,
0:04:29 > 0:04:33as we call them. Watch carefully and you can do this simple dish at home.
0:04:33 > 0:04:36Simply poach the feet until they are tender, allow to cool,
0:04:36 > 0:04:39split in half and roll in melted butter and breadcrumbs
0:04:39 > 0:04:41and slip under the grill. And there it is.
0:04:41 > 0:04:45This really is, isn't it, making a silk purse from a pig's foot?
0:04:45 > 0:04:48Declan, I've been charging around the West Country of Great Britain
0:04:48 > 0:04:49looking for simple foods
0:04:49 > 0:04:51and all I seem to find are pasties and beef stroganoff.
0:04:51 > 0:04:53If I ask them for regional speciality,
0:04:53 > 0:04:55it doesn't seem to exist.
0:04:55 > 0:04:59And against my will I've been forced over to Ireland,
0:04:59 > 0:05:02and where I find things like pigs' trotters and tripe easily available.
0:05:02 > 0:05:05Why do you, who fly the gastronomic flag virtually
0:05:05 > 0:05:08for the whole of Ireland, with your splendid establishment here,
0:05:08 > 0:05:11why do you put on pigs' trotters and tripe and stuff?
0:05:11 > 0:05:15Well, we're not just a restaurant, we are a hotel,
0:05:15 > 0:05:18so a lot of our guests are from abroad
0:05:18 > 0:05:22and the last thing they want to see is international food.
0:05:22 > 0:05:27So, we give them traditional Irish dishes.
0:05:27 > 0:05:31On top of that, a lot of my local customers
0:05:31 > 0:05:36can now come back to the food of their childhood,
0:05:36 > 0:05:38or of their student days,
0:05:38 > 0:05:43when they went out on the town, drinking large numbers of pints
0:05:43 > 0:05:47and using crubeens as a liner.
0:05:47 > 0:05:51To get back to the tripe and stuff, though, why...
0:05:51 > 0:05:54You know, I have to beg for tripe from my butcher in Bristol.
0:05:54 > 0:05:56He says, "No, can't get it any more."
0:05:56 > 0:05:59Where does it go? It's like asking for a veal knuckle
0:05:59 > 0:06:02to enrich your stew with, a calf's foot or something.
0:06:02 > 0:06:03It doesn't exist any more.
0:06:03 > 0:06:05Why is there so much tripe around here?
0:06:05 > 0:06:07Everywhere you go, there's tripe.
0:06:07 > 0:06:12Well, that goes back to the economic history of the city of Cork.
0:06:12 > 0:06:16Cork was first of all the largest butter market in the world
0:06:16 > 0:06:20and secondly one of the major provision centres for Britain
0:06:20 > 0:06:23and Ireland, and, in those days,
0:06:23 > 0:06:29a man's wages were a shilling and a penny a day,
0:06:29 > 0:06:34as much bread and beer as he could eat... That's not a bad life!
0:06:34 > 0:06:41..and seven pounds of offal for his family. Gracious me.
0:06:41 > 0:06:43So there was a tradition of eating offal.
0:06:43 > 0:06:46Apparently it's because the rest of the animals were
0:06:46 > 0:06:49packed in salt in barrels for export
0:06:49 > 0:06:52and the offal they couldn't do anything with
0:06:52 > 0:06:54so they had to eat it themselves.
0:06:54 > 0:06:57Where did you learn all this, Declan?
0:06:57 > 0:06:59Where did you get your enthusiasm for food
0:06:59 > 0:07:02and hospitality and cooking from?
0:07:02 > 0:07:06Well, my mother was a marvellous cook, so I grew up with good food.
0:07:06 > 0:07:09After that I trained first of all in London,
0:07:09 > 0:07:14under some of the old boys who had done their apprenticeships
0:07:14 > 0:07:16in Escoffier's kitchens.
0:07:16 > 0:07:21But that gave me hang-ups that took a long time to break afterwards.
0:07:21 > 0:07:24What kind of a hang-up, might I ask?
0:07:24 > 0:07:28I felt I was cheating people if I didn't do things as Escoffier had done it.
0:07:28 > 0:07:30I was shackled.
0:07:30 > 0:07:33He was such a great man, you lived under the shadow still.
0:07:33 > 0:07:35We were trained under the shadow, yes.
0:07:35 > 0:07:38What is really strange is, now we've gone so far away,
0:07:38 > 0:07:41the pendulum has swung right to the other direction
0:07:41 > 0:07:44and you don't get those rich, slowly cooked stews and things.
0:07:44 > 0:07:46You get thin slices of duck pressed,
0:07:46 > 0:07:49fanned onto a white plate or a black plate, even, which, to my mind,
0:07:49 > 0:07:52is the extreme opposite of Escoffier
0:07:52 > 0:07:56and not necessarily quite where it should be.
0:07:56 > 0:07:59Well, I had begun to evolve away from this
0:07:59 > 0:08:02but I felt a little bit guilty about doing so.
0:08:02 > 0:08:04And then I went to work for les Freres Troisgros,
0:08:04 > 0:08:08or one the best of the three-star Michelin restaurants,
0:08:08 > 0:08:11in the centre of France, away from the big cities.
0:08:11 > 0:08:15And they were doing what I was almost afraid to do.
0:08:15 > 0:08:19So they gave me the self-confidence to follow my own idea after that.
0:08:19 > 0:08:21So when I came back - wham!
0:08:21 > 0:08:23Everything I wanted to do, I just did it.
0:08:23 > 0:08:26And to hell with everybody? To hell with everybody.
0:08:32 > 0:08:34I'd rather have more of the street musician, frankly,
0:08:34 > 0:08:37but my director is never happy without some passing reference
0:08:37 > 0:08:40to architecture - the bridge, in this instance.
0:08:40 > 0:08:43OK, this is a really very nice bridge. That do you? Lovely.
0:08:43 > 0:08:46Oh, and of course I forgot to mention it's full of great
0:08:46 > 0:08:48second-hand shops as well.
0:08:48 > 0:08:51You realise that he does this to give you a sense of place,
0:08:51 > 0:08:53when in fact I'd much rather be in the pub.
0:08:53 > 0:08:57And if he cues it right we should find one any minute now.
0:08:57 > 0:09:00What a good director, right on cue, into the pub we go.
0:09:00 > 0:09:02But, you know, it's for your benefit,
0:09:02 > 0:09:05so that you can observe the dying art of preparing
0:09:05 > 0:09:09a pint of stout, which here is enacted as a divine ceremony,
0:09:09 > 0:09:14not a quick slap on the encounter and say, "All right, John."
0:09:14 > 0:09:17Long live Mr Murphy, that's what I say. That's just what I needed.
0:09:17 > 0:09:19After all that information, interesting though it was,
0:09:19 > 0:09:21I'm absolutely exhausted.
0:09:21 > 0:09:24But the trouble is, one of my old mates, he came back to haunt us,
0:09:24 > 0:09:27he used to drink so much of this stuff he got heaved out of the pub.
0:09:27 > 0:09:32But in the Irish way they do things he came back to haunt them for ever.
0:09:32 > 0:09:34And there he is, grinning at us.
0:09:34 > 0:09:36Around the country I go, eating these delicious things,
0:09:36 > 0:09:38and they always make me eat oysters.
0:09:38 > 0:09:41I used to love them. I'd had so many I've got quite bored of them.
0:09:41 > 0:09:44And yet here I am in Cork and, as Disraeli said,
0:09:44 > 0:09:47"What could be better than a BBC mini break in Cork?"
0:09:47 > 0:09:49With a pint of your old stout here,
0:09:49 > 0:09:52a load of oysters to really cheer you up, and the chef here's
0:09:52 > 0:09:56made me some brilliant red spicy sauce to go on them.
0:09:56 > 0:09:59And, you know, it is true, they do put lead in your pencil.
0:10:02 > 0:10:05My God they do.
0:10:05 > 0:10:06# It's the finest of foods
0:10:06 > 0:10:08# There can't be any doubt of it
0:10:08 > 0:10:10# Tickle your taste buds and knock 'em about a bit
0:10:10 > 0:10:12# Ladies will love it and sailors will shout for it
0:10:12 > 0:10:16# Give 'em a treat with the oysters and stout. #
0:10:16 > 0:10:17Enjoying yourselves? Good.
0:10:17 > 0:10:19But I bet some of you are beginning to mutter,
0:10:19 > 0:10:22"When is he going to stop chattering and get on with some work?"
0:10:22 > 0:10:26Well, as I speak I'm on my way to Kinsale to do it right away.
0:10:26 > 0:10:27Now, my little gastronauts,
0:10:27 > 0:10:31if you spend a little more time with the simple things of life
0:10:31 > 0:10:33and less showing off with expensive fillet steak,
0:10:33 > 0:10:36not only would you be a healthier person,
0:10:36 > 0:10:38but you'd be a better person, and that's why we're here
0:10:38 > 0:10:41because once again the BBC mini break has conned its way
0:10:41 > 0:10:44into Kinsale and borrowed a restaurant from a friend of mine,
0:10:44 > 0:10:45who later on you'll meet.
0:10:45 > 0:10:47But in the meantime, back to the real business.
0:10:47 > 0:10:50Richard, show the customers the ingredients.
0:10:50 > 0:10:52The tripe you've seen. Very simple.
0:10:52 > 0:10:54Over to here, some sliced onions.
0:10:54 > 0:10:56Some sliced leeks.
0:10:56 > 0:10:58Some parsley.
0:10:58 > 0:11:01Breadcrumbs. Milk just to the side of it there and salt and pepper.
0:11:01 > 0:11:04That's all we need except for a mystery ingredient
0:11:04 > 0:11:07which is coming later on to make this superb tripe dish.
0:11:07 > 0:11:08It's simplicity itself.
0:11:08 > 0:11:11You, Richard, following me carefully, as you always do.
0:11:11 > 0:11:15You put the pieces of chopped up tripe into there like that.
0:11:15 > 0:11:18And then you put in some leeks very easily.
0:11:18 > 0:11:21This dish isn't expensive. This is the very good thing about it.
0:11:21 > 0:11:26While that's just there I cut up these last little pieces of tripe.
0:11:26 > 0:11:28Pop those in like that.
0:11:28 > 0:11:32A little bit of pepper to go over it, to flavour it.
0:11:32 > 0:11:34A little bit of salt, which you can see going in. Very boring, isn't it?
0:11:34 > 0:11:36Who needs to know about salt going in?
0:11:36 > 0:11:38You can always add a bit more later.
0:11:38 > 0:11:40Handful of parsley.
0:11:40 > 0:11:45Then in with something I never drink myself, but in fact I might.
0:11:45 > 0:11:46I think I might.
0:11:46 > 0:11:49Director, pass me a glass, please. I want to allay a myth here.
0:11:49 > 0:11:51Thank you. Quick, for God's sake.
0:11:51 > 0:11:53You cannot get the staff... Thank you very much.
0:11:53 > 0:11:55You ask him for a glass, he gives you a jug.
0:11:55 > 0:11:59That is the assistant director - the ex-assistant director.
0:11:59 > 0:12:02Anyway, I want to just welcome you all to Ireland in a major way.
0:12:03 > 0:12:05This is Floyd on milk, get it?
0:12:05 > 0:12:08Right, and the rest of it back here to the pot.
0:12:08 > 0:12:10Goes in like that.
0:12:10 > 0:12:14And now, very simply, get a good look at that, isn't that beautiful?
0:12:14 > 0:12:15It's going to be delicious.
0:12:15 > 0:12:18Good if you're feeling ill, if you've had too many stouts,
0:12:18 > 0:12:21like I might have done last night. Really a fine dish.
0:12:21 > 0:12:24In France, by the way, they make it with tomato sauces and garlic
0:12:24 > 0:12:27and stuff like that. I don't think it's a patch on this dish.
0:12:27 > 0:12:28Anyway, it goes in the oven.
0:12:28 > 0:12:30While it's cooking for about an hour
0:12:30 > 0:12:32we shall entertain you in all sorts of magical ways.
0:12:40 > 0:12:44The committee is a group who, individually, can do nothing,
0:12:44 > 0:12:46and collectively decide that nothing can be done.
0:12:49 > 0:12:52This steam roller was unloaded by a committee.
0:13:00 > 0:13:03Michael, that looks fantastic. Thank you very much indeed.
0:13:03 > 0:13:05I'm sorry we've interfered with your day.
0:13:05 > 0:13:08I know you're a busy chap but we'll do the washing up, I promise you.
0:13:08 > 0:13:12Have a drink anyway, because it's delicious wine. Cheers.
0:13:12 > 0:13:15Thanks for having me in the place.
0:13:15 > 0:13:18What is this super dish you've cooked me?
0:13:18 > 0:13:21That's Dublin Coddle.
0:13:21 > 0:13:26It's made from boiled bacon, some home-made pork sausages,
0:13:26 > 0:13:29sliced potatoes and sliced onions and parsley.
0:13:29 > 0:13:33And cooked in the oven for...? For about one hour.
0:13:33 > 0:13:36It looks absolutely fantastic, doesn't it?
0:13:36 > 0:13:38Anyway, very vexed problem in English restaurants
0:13:38 > 0:13:40is the price of wine.
0:13:40 > 0:13:43And you can go to one restaurant and it's £x per litre,
0:13:43 > 0:13:46another one it's £x-plus per litre.
0:13:46 > 0:13:48Here in Kinsale, the restaurateurs cooperate
0:13:48 > 0:13:50and they buy their own wine.
0:13:50 > 0:13:53They fix the price for it in the same ten restaurants
0:13:53 > 0:13:54throughout the whole place.
0:13:54 > 0:13:57Cooperation, happiness between the restaurateurs,
0:13:57 > 0:13:59delight and pleasure for the customers.
0:13:59 > 0:14:01It's a thing you restaurateurs could take a note of.
0:14:01 > 0:14:04On the back of the bottle here is all the members of the circle,
0:14:04 > 0:14:06you see? There they all are.
0:14:06 > 0:14:09So quite simply I'm going to pour myself a glass of this
0:14:09 > 0:14:10splendid wine,
0:14:10 > 0:14:14drink to the successful cooperation of the restaurateurs of Kinsale,
0:14:14 > 0:14:17drink to my friend Michael here, and drink to Ireland,
0:14:17 > 0:14:19and we're having a ball here.
0:14:19 > 0:14:21This is the best place I've ever been in my life.
0:14:23 > 0:14:25The reason I didn't involve you with this before,
0:14:25 > 0:14:27cos you're such a lily-livered bunch of people, you'd say,
0:14:27 > 0:14:30"Yuck, he's going to put that nasty looking sausage in."
0:14:30 > 0:14:31That is drisheen.
0:14:31 > 0:14:34It's a beautiful delicate sausage made of sheep's blood.
0:14:34 > 0:14:36And for those of you who are a little squeamish
0:14:36 > 0:14:37I didn't want to distress you.
0:14:37 > 0:14:39But I popped it in when you weren't looking
0:14:39 > 0:14:41and I covered the dish with wonderful fresh breadcrumbs.
0:14:41 > 0:14:43And slipped it under grill...
0:14:45 > 0:14:48..and let it go golden brown like that.
0:14:48 > 0:14:52Tripe, drisheen, breadcrumbs, leeks,
0:14:52 > 0:14:55onions, milk,
0:14:55 > 0:14:58the very goodness of everything there is about food.
0:14:58 > 0:14:59And look at that.
0:15:01 > 0:15:02That is a delight.
0:15:02 > 0:15:06A little gastronomic treat to warm the cockles of your hearts,
0:15:06 > 0:15:10me darling, and there is the gently poached drisheen in the middle.
0:15:10 > 0:15:11I'm rather proud of that dish.
0:15:14 > 0:15:15# It's a bit of luck
0:15:15 > 0:15:17# If you roast a duck
0:15:17 > 0:15:18# And cook it up with Floyd
0:15:18 > 0:15:20# It's a bit of luck
0:15:20 > 0:15:21# If you roast a duck
0:15:21 > 0:15:24# And cook it up with Floyd. #
0:15:25 > 0:15:28I could really enjoy a duck right now but don't worry,
0:15:28 > 0:15:30these little creatures are quite safe.
0:15:30 > 0:15:31The budget won't run to it!
0:15:31 > 0:15:34Instead I'm going back to school to make a pudding from seaweed.
0:15:34 > 0:15:38Sounds Irish to me but I'm sure that Doreen will reveal all.
0:15:38 > 0:15:41And, with any luck, make the pudding.
0:15:41 > 0:15:44We've got our little shrimps in it there.
0:15:44 > 0:15:46Do you all know how to do that? Floyd!
0:15:46 > 0:15:48What are you doing? You're reading the paper!
0:15:48 > 0:15:50You haven't been paying any attention!
0:15:50 > 0:15:52I'm terribly sorry, I was just selecting
0:15:52 > 0:15:54a winner for the Cheltenham Gold Cup.
0:15:54 > 0:15:56In that case, you can come back later
0:15:56 > 0:15:58and we'll go over the whole thing again.
0:15:58 > 0:16:00And then you'll know how to do it tomorrow.
0:16:00 > 0:16:02It's a rotten life, isn't it?
0:16:02 > 0:16:05Here I am in Ireland, remote, deep, darkest Ireland.
0:16:05 > 0:16:08Taken all the trouble to come to the world's finest cookery school,
0:16:08 > 0:16:11certainly the best cookery school in Ireland, and what do I get?
0:16:11 > 0:16:13A mouthful of abuse from the old trout who runs the place.
0:16:13 > 0:16:14Absolutely appalling.
0:16:14 > 0:16:17What I was going to say was look at all these wonderful people
0:16:17 > 0:16:20who've come from four corners of the earth to learn her wonderful skills
0:16:20 > 0:16:23from soda bread, not Skoda bread, which the director pointed out
0:16:23 > 0:16:25is a motorcar, we all know that.
0:16:25 > 0:16:27To the highest flights of gastronomic excellence.
0:16:27 > 0:16:29And in fact when I stay behind afterwards,
0:16:29 > 0:16:33she's going to help me to learn to cook something really super.
0:16:34 > 0:16:36OK, I'm at this wonderful school.
0:16:36 > 0:16:38You're going to make me make a pudding out of seaweed
0:16:38 > 0:16:40and I don't believe it.
0:16:40 > 0:16:42How am I going to make a pudding from seaweed?
0:16:42 > 0:16:44Well, this isn't any seaweed, this is carrageen,
0:16:44 > 0:16:46this is a special Irish seaweed.
0:16:46 > 0:16:49It's called carrageen cos it's picked off the little rocks.
0:16:49 > 0:16:51Carrageen means little rock.
0:16:51 > 0:16:54And the ebb tide and it's bleached on the hills
0:16:54 > 0:16:56and on the cliffs in the summer.
0:16:56 > 0:16:59And the great thing about this seaweed is you've got to use
0:16:59 > 0:17:02very little of it because it's actually a natural gelatine.
0:17:02 > 0:17:04And the main thing is just a very little,
0:17:04 > 0:17:07just what would fit in your closed fist like that.
0:17:07 > 0:17:09My fist, not your fist.
0:17:11 > 0:17:12This fist, OK?
0:17:12 > 0:17:15If you put more than that you're actually going to set your milk
0:17:15 > 0:17:19so that it's like cement, and that puts so many people off.
0:17:19 > 0:17:23Right. So just that much. Can I use it exactly like that?
0:17:23 > 0:17:26No, we've got to soak it in a little cold water first
0:17:26 > 0:17:28for about ten minutes, and that reconstitutes it.
0:17:28 > 0:17:30And it gives you a chance to see
0:17:30 > 0:17:32if there's any grass or anything else in it.
0:17:32 > 0:17:34Once it's reconstituted what do I do with it?
0:17:34 > 0:17:36Then you put it into a pint and a half of milk
0:17:36 > 0:17:40and bring it to the boil and simmer it for about 20 minutes.
0:17:40 > 0:17:41And guess what we've done?
0:17:41 > 0:17:44I had a little lesson before we started this programme
0:17:44 > 0:17:47and we've soaked it for ten minutes to get it gelatinous.
0:17:47 > 0:17:50We've put it into milk, a pint and a half of milk.
0:17:50 > 0:17:51We've brought it to the boil.
0:17:51 > 0:17:55We've allowed it to simmer. I'm going to stick my fingers in.
0:17:55 > 0:17:57You see it's gone all gooey.
0:17:57 > 0:18:00We put a real stick of cinnamon in to give it some beautiful...
0:18:00 > 0:18:04Vanilla! You should have told me off for that! Vanilla, vanilla.
0:18:04 > 0:18:06I mean vanilla, into there.
0:18:06 > 0:18:09And we've got that ready so that you can tell me what I do next
0:18:09 > 0:18:11cos you're the professor.
0:18:11 > 0:18:14We've got an egg yolk in here and some caster sugar.
0:18:14 > 0:18:17So give that a little whisk.
0:18:17 > 0:18:19Here I go, whisking the egg. That all right like that?
0:18:19 > 0:18:23That's perfect. And then you strain the carrageen
0:18:23 > 0:18:24through the sieve, in there.
0:18:26 > 0:18:30It's funny looking stuff. It looks like tripe and onions.
0:18:30 > 0:18:32I'll take the vanilla pod at this stage. OK.
0:18:32 > 0:18:35Am I doing all right? You're doing beautifully.
0:18:35 > 0:18:39What next? Now you've got push that milk and some of the carrageen
0:18:39 > 0:18:43through the sieve because it'll be mucus-y underneath now,
0:18:43 > 0:18:47quite thick, and that's what's going to set the pudding for us.
0:18:47 > 0:18:51This might sound very dull but it's actually going to be delicious.
0:18:51 > 0:18:54Can you make savoury things from carrageen?
0:18:54 > 0:18:59Could you have a sort of a prawn carrageen flavoured...?
0:18:59 > 0:19:02Well, you could. Obviously, because it's like...
0:19:02 > 0:19:06You could set a fish mousse or something with it if you wanted to.
0:19:06 > 0:19:09Also, they use it to thicken strawberry jam, or you can put
0:19:09 > 0:19:11a little into an Irish stew to thicken that a bit.
0:19:11 > 0:19:14And it's tremendously nutritious. Is that good enough like that?
0:19:14 > 0:19:17No, you must put a little bit more through.
0:19:17 > 0:19:20That's fine, I think. Lovely. Will that be OK? Yep.
0:19:20 > 0:19:23Scrape that off the...
0:19:23 > 0:19:26That's lovely. You can see how thick it is there.
0:19:26 > 0:19:29Can you see that? You're mucky. I'm sorry!
0:19:29 > 0:19:30You see how thick.
0:19:30 > 0:19:32So we whisk that round like that
0:19:32 > 0:19:36with my egg yolk, sugar and carrageen.
0:19:36 > 0:19:39Get it all mixed up nicely.
0:19:39 > 0:19:42And meanwhile you get the white of the egg nicely pipped up
0:19:42 > 0:19:44until it's lovely and stiff.
0:19:44 > 0:19:47And then you fold that in nice and lightly.
0:19:47 > 0:19:50If you didn't have a vanilla pod, you could use a little vanilla essence.
0:19:50 > 0:19:53Preferably a natural vanilla.
0:19:53 > 0:19:55Now, do I fold that into this or this into that?
0:19:55 > 0:19:58Perhaps put that in there, because then we can do it more lightly.
0:19:58 > 0:20:01And this is a thing that really matters, doesn't it?
0:20:01 > 0:20:03Yes, but pour all that in there first.
0:20:03 > 0:20:06And then I will show you how to fill it in,
0:20:06 > 0:20:09because you are going about it the wrong way. Right, sorry about that.
0:20:09 > 0:20:11My God, she is a terrible woman!
0:20:11 > 0:20:14And you mustn't leave it behind in the bowl, look, that is
0:20:14 > 0:20:17all the goodness you are leaving behind. OK.
0:20:17 > 0:20:20Now, you cut into the centre and fold it up and over,
0:20:20 > 0:20:24turning the bowl anticlockwise at the same time,
0:20:24 > 0:20:26so you do it nice and lightly now. On you go.
0:20:26 > 0:20:29And you see you have got little blobs of egg yolk in there,
0:20:29 > 0:20:31so you didn't whisk your egg yolk properly in the beginning.
0:20:31 > 0:20:34Telling you off all the way. That's all right.
0:20:34 > 0:20:37I can't make one hand go one way and one the other way.
0:20:37 > 0:20:40No coordination. No coordination.
0:20:40 > 0:20:44I cannot chew gum and walk at the same time. That's the real trouble.
0:20:44 > 0:20:48Is that all right? Yes, that is lovely and fluffy. Superb.
0:20:48 > 0:20:52Lovely and floppy. Just about 4/10, but anyway. There we are. Into there.
0:20:52 > 0:20:53And what do I do with it now?
0:20:53 > 0:20:55We just... All we have to do now...
0:20:55 > 0:20:58Just scrape it out. Every single bit. Good cooks are all so thrifty...
0:20:58 > 0:21:01They are generous in nature, you are generous in nature, aren't you?
0:21:01 > 0:21:02Of course you are.
0:21:02 > 0:21:05But they're thrifty, because worthwhile ingredients
0:21:05 > 0:21:09shouldn't be squandered. And it only mucks up the washing up water.
0:21:09 > 0:21:11Now pop that into the fridge, and when it sets you can
0:21:11 > 0:21:14serve it with lovely soft brown sugar and cream or even serve it with
0:21:14 > 0:21:18an Irish whiskey sauce or whatever you like. OK?
0:21:18 > 0:21:20I thought it would be a good idea because,
0:21:20 > 0:21:24here's an apple for you, teacher. Brat! Brat!
0:21:24 > 0:21:28Anyway, what are we doing in this next sequence?
0:21:28 > 0:21:31We're going to do oysters in champagne sauce.
0:21:31 > 0:21:32We're going to be very grand.
0:21:32 > 0:21:35And we have got the champagne here for the sauce.
0:21:35 > 0:21:38Brilliant, brilliant! This is more like it, Richard.
0:21:38 > 0:21:39This is much more like it.
0:21:39 > 0:21:43I have been bossed around, pilloried to post by this dreadful dragon
0:21:43 > 0:21:46and at last we are back on the Floyd programme.
0:21:46 > 0:21:49I will have a little glass of this, which is very enjoyable indeed.
0:21:49 > 0:21:51Ah, that is much better.
0:21:51 > 0:21:54What I'm going to be doing now is a dish on oysters,
0:21:54 > 0:21:57champagne and oysters. So, Richard, come down to the thing.
0:21:57 > 0:22:00There are a few oysters which we've opened.
0:22:00 > 0:22:03Move to your left, Richard, please, and you will see the opened ones.
0:22:03 > 0:22:06And then we have got some over here, some beaten egg yolk,
0:22:06 > 0:22:09over here, can you see that, some butter,
0:22:09 > 0:22:11we have got shallots, finely chopped,
0:22:11 > 0:22:14we have got champagne, we have everything you want.
0:22:14 > 0:22:17What should we do with them now? A-ha.
0:22:17 > 0:22:21You put the half bottle of champagne in here. I like that, I like that.
0:22:21 > 0:22:25With it you put the finely chopped shallots and we reduce that champagne
0:22:25 > 0:22:27down to one tablespoon.
0:22:27 > 0:22:30As you know, we usually cook right from start to finish
0:22:30 > 0:22:32but drinking champagne and reducing it seems such a terrible
0:22:33 > 0:22:33but drinking champagne and reducing it seems such a terrible
0:22:33 > 0:22:35waste of time and we have got one here already.
0:22:35 > 0:22:38Now, I don't know what to do now. What do I do next?
0:22:38 > 0:22:42Next you... No, we have got to be very careful. This is a butter sauce.
0:22:42 > 0:22:44It's almost like making a hollandaise.
0:22:44 > 0:22:47So, what we've got to do is put our egg yolks into the saucepan.
0:22:47 > 0:22:49Right, in they go.
0:22:49 > 0:22:52We've got a heavy bottomed saucepan on a low heat.
0:22:52 > 0:22:55That's most important.
0:22:55 > 0:22:59Here we go again. I am sorry, so extravagant. Stir that in.
0:22:59 > 0:23:03Whisk very carefully, just a second, I will let it heat up a little.
0:23:03 > 0:23:08It's on a low heat. Whisk all the time. Lovely. Lovely.
0:23:08 > 0:23:11She smiled at me, she smiled at me.
0:23:11 > 0:23:14I have done something... Watch what you're doing. You'll curdle it.
0:23:14 > 0:23:16And then you whisk in the butter, bit by bit.
0:23:16 > 0:23:19Lovely. I am a bit bored with that, can you finish it?
0:23:19 > 0:23:22I am going to have a glass of champagne.
0:23:22 > 0:23:23I mean, this is quite ridiculous.
0:23:23 > 0:23:26I have never had such a rotten time in my life. Blimey O'Reilly.
0:23:26 > 0:23:29You're learning how to make a delicious champagne sauce
0:23:29 > 0:23:32with Irish oysters. You carry on with that, I'll stuff them in a minute.
0:23:32 > 0:23:35# Slurp, slurp, slurp
0:23:35 > 0:23:38# Slurp, slurp, slurp. #
0:23:38 > 0:23:40Was the sauce all right, though?
0:23:40 > 0:23:43Well, you forgot about the cream, no cream in it.
0:23:43 > 0:23:46So we've just folded in a little bit of cream there.
0:23:46 > 0:23:49We're also going to put a little salt and pepper into it.
0:23:49 > 0:23:53With unsalted butter you quite often need a little bit of salt.
0:23:53 > 0:23:56Seems I can get nothing right today.
0:23:56 > 0:23:58Will you please accept a glass of champagne
0:23:58 > 0:24:00with my apologies. Trying to butter me up? Right.
0:24:00 > 0:24:03I have got to do something to win back your favour.
0:24:03 > 0:24:06Now, let's get on with saucing these chaps. Right.
0:24:06 > 0:24:09I have learnt a little tip here today because if you set these
0:24:09 > 0:24:13oysters into some salt, they will not wobble over and you are able to
0:24:13 > 0:24:16pour the sauce delicately over them.
0:24:16 > 0:24:18Not too much. Not too much, like that.
0:24:18 > 0:24:21It's a very extravagant sort of sauce,
0:24:21 > 0:24:23so just the right amount in each one.
0:24:23 > 0:24:26You'd not use flat oysters for this, would you? No.
0:24:26 > 0:24:28These Japanese oysters are better,
0:24:28 > 0:24:31because they are deeper shelled and meatier.
0:24:31 > 0:24:35The native oyster, the Rossmore oyster, is delicious
0:24:35 > 0:24:40just au naturel with a little lemon and Tabasco or something. Great.
0:24:40 > 0:24:43I'm going to put those into the grill to brown
0:24:43 > 0:24:46in a super golden way for a couple of minutes.
0:24:46 > 0:24:48Just golden. Keep your eye on them. OK?
0:24:50 > 0:24:52Mmmm. A delicious glass of champagne.
0:24:52 > 0:24:55I know you didn't want to see the oysters come out of the oven again.
0:24:55 > 0:24:58It's only the director who cares about such things.
0:24:58 > 0:25:01Anyway, there they are, all my own work, beautifully decorated
0:25:01 > 0:25:04with individual shamrocks as you can see. Chervil, come on.
0:25:04 > 0:25:06I beg your pardon. Chervil, I'm so sorry.
0:25:06 > 0:25:09And here, this is the carrageen pudding which I made, which is
0:25:09 > 0:25:13absolutely beautiful. I am going to put some... It looks very strange.
0:25:13 > 0:25:15But this, they assure me, is how it should look.
0:25:15 > 0:25:18On top of the Irish whiskey sauce I made a little bit earlier.
0:25:18 > 0:25:21While you weren't watching...
0:25:22 > 0:25:25And my goodness me, it's delicious. It is absolutely fabulous.
0:25:25 > 0:25:29And the thing I'm really proud about...is my whiskey sauce.
0:25:29 > 0:25:32In fact, I'm going to have another spoonful of that
0:25:32 > 0:25:34because that is really... Have a look at this.
0:25:34 > 0:25:37All my own work and it is absolutely delicious. Uh-uh!
0:25:37 > 0:25:41What do you mean, "Uh-uh"? All MY own work. Sorry, yes.
0:25:41 > 0:25:43Well, nearly all my own work!
0:25:43 > 0:25:45Anyway... Good carrageen, isn't it? Absolutely brilliant.
0:25:45 > 0:25:47Are you converted? I'm converted.
0:25:47 > 0:25:51How many points out of 10 will I get for my efforts? I think 5/10.
0:25:51 > 0:25:53Not bad at all. Very good indeed.
0:25:53 > 0:25:57Thank you so much for 5/10, very chuffed. 5/10.
0:25:57 > 0:26:00But this is... it's a super recipe for carrageen.
0:26:00 > 0:26:02Sometimes it can be very heavy and stodgy,
0:26:02 > 0:26:05but this is my mother-in-law's recipe, you know my mother-in-law?
0:26:05 > 0:26:07Myrtle Allen. Myrtle Allen.
0:26:07 > 0:26:09I have lived under her shadow for the three days
0:26:09 > 0:26:13I have been in Ireland. So have I! They say Myrtle Allen, Myrtle Allen.
0:26:13 > 0:26:16Is she a goddess? No, but it's a very good recipe because she uses
0:26:16 > 0:26:20so little carrageen and then it means it's light and fluffy and
0:26:20 > 0:26:23not like concrete like it sometimes is when you put in too much carrageen.
0:26:23 > 0:26:27People cannot believe how little you have to use, just a very,
0:26:27 > 0:26:29very little. Well, it's a delight. I am converted.
0:26:29 > 0:26:31And I have loved every bit of it.
0:26:31 > 0:26:34And actually, I have quite grown to like you! Wow!
0:26:34 > 0:26:37You are not bad yourself!
0:26:37 > 0:26:39# Fish, fish, fish
0:26:39 > 0:26:41# Got to have some
0:26:41 > 0:26:44# Fish, fish, fish
0:26:44 > 0:26:46# Got to have some fish! #
0:26:48 > 0:26:52Sadly, I cannot do the grilled bass because it is too small,
0:26:52 > 0:26:55the one I caught, so it's plan B. Beef and bacon. Get it?
0:26:55 > 0:26:59That is fine. We've had a terrific morning's fishing
0:26:59 > 0:27:01and you know, the fresh air, the sea, the Irish Sea makes you feel
0:27:01 > 0:27:04really hungry so we caught some fish.
0:27:04 > 0:27:06You actually saw me land one I think.
0:27:06 > 0:27:08And I have been cooking all morning.
0:27:08 > 0:27:13But not, as you expected, a fish, but a really traditional Irish dish,
0:27:13 > 0:27:15boiled bacon. Look at that.
0:27:15 > 0:27:21Just boiled in plain water, potatoes, cabbage,
0:27:21 > 0:27:25got all those in there Richard, look? Because we only had one stove,
0:27:25 > 0:27:28I made the parsley sauce earlier and kept it warm like a Boy Scout
0:27:28 > 0:27:30in the thermos flask.
0:27:30 > 0:27:34Now, they tell me this is a classic dish.
0:27:34 > 0:27:37And that people like Liam
0:27:37 > 0:27:40will eat this with pleasure and joy.
0:27:40 > 0:27:43I'm sorry I'm wobbling all over the place a bit,
0:27:43 > 0:27:46but I'm not actually a film star, I'm just a cookery presenter.
0:27:46 > 0:27:49We couldn't get Robert Redford on this programme.
0:27:49 > 0:27:52And if you think I'm wobbling all over the place,
0:27:52 > 0:27:54I'm not the only one on this boat, you know.
0:27:54 > 0:27:57All the rest of the people around me are all ill.
0:27:57 > 0:28:01It's ever so funny, isn't it, sophisticated television producers,
0:28:01 > 0:28:03directors and all the rest of it,
0:28:03 > 0:28:05they are all green, not only with envy
0:28:05 > 0:28:08because they're not getting any of this, but because they overdid it
0:28:08 > 0:28:11last night and the pouring waves have really done them in.
0:28:11 > 0:28:14There you go, Liam. I reckon we've really earned this.
0:28:14 > 0:28:16It's a delicious dish.
0:28:16 > 0:28:19But is it the sort of thing you really do eat regularly or is this
0:28:19 > 0:28:21just a sort of television stunt? No, it's not a television stunt,
0:28:21 > 0:28:24it's a good Irish meal.
0:28:24 > 0:28:25It is eaten on a regular basis.
0:28:25 > 0:28:28It's very good where your family are concerned,
0:28:28 > 0:28:31and there's good value in that. So steak is out really, too expensive?
0:28:31 > 0:28:34Too expensive. It's like Jimmy said,
0:28:34 > 0:28:37you see anybody buying steak and you order a police escort!
0:28:37 > 0:28:39This is true. That's true.
0:28:39 > 0:28:41Anyway, let's tuck into our lunch,
0:28:41 > 0:28:43because I have had enough work for this morning.
0:28:43 > 0:28:46I really think the fresh air gives you a hell of an appetite.
0:28:46 > 0:28:48I mean, this is just the job, isn't it?
0:29:19 > 0:29:21Subtitles by Red Bee Media Ltd