0:00:03 > 0:00:05There's nothing I care more about
0:00:05 > 0:00:07than what, how and why we eat and drink.
0:00:09 > 0:00:11We're constantly being bombarded by trends
0:00:11 > 0:00:14that influence the way we shop and cook today.
0:00:15 > 0:00:19One of the biggest emerging trends is that we're choosing to eat in
0:00:19 > 0:00:23over eating out, so we're spending our money
0:00:23 > 0:00:25on a little bit of luxury to cook at home.
0:00:25 > 0:00:30Truffles are an extravagance, but they are absolutely to die for.
0:00:30 > 0:00:33Cook and food writer Rachel Khoo joins me
0:00:33 > 0:00:37for a bit of stay-at-home luxury, as we take on a beef Wellington.
0:00:37 > 0:00:39I'm going to be using the pan to make my sauce.
0:00:39 > 0:00:41No washing up, then!
0:00:41 > 0:00:44Anything to avoid washing up with me!
0:00:44 > 0:00:46Blogger and entrepreneur Kerstin Rodgers
0:00:46 > 0:00:50shares her top tips on how to host the perfect dinner party.
0:00:50 > 0:00:52What to ask your guests to bring? Anything!
0:00:52 > 0:00:54- CORK POPS - Ooh!
0:00:54 > 0:00:58Booze, candles, dessert perhaps?
0:00:58 > 0:01:00Award-winning drinks expert Kate Goodman
0:01:00 > 0:01:04kick-starts our luxurious feast with a great drink.
0:01:04 > 0:01:07It refreshes the palate, and that's what you want an aperitif to do -
0:01:07 > 0:01:09you want it to tantalise your taste buds.
0:01:09 > 0:01:12But for those of us still opting to eat out,
0:01:12 > 0:01:16restaurateur Oliver Peyton discovers it's not what it used to be.
0:01:16 > 0:01:18What's wrong with a normal restaurant?
0:01:18 > 0:01:20I still love normal restaurants.
0:01:20 > 0:01:23This is a reaction to normal restaurants, I think.
0:01:23 > 0:01:25Welcome to Food And Drink.
0:01:28 > 0:01:31When times are tough, we all like a treat to look forward to,
0:01:31 > 0:01:35and creating a feast at home with a few luxury ingredients
0:01:35 > 0:01:38is a sure-fire way to put a smile on your face.
0:01:38 > 0:01:41Rachel, now, you would know a thing or two about cooking at home.
0:01:41 > 0:01:45I do indeed. Last year I opened my home
0:01:45 > 0:01:48and made it into a two-person restaurant.
0:01:48 > 0:01:53You don't need a big kitchen or a grand dining room to entertain.
0:01:53 > 0:01:57It can be quite small and humble and it's, it's absolutely fine,
0:01:57 > 0:02:01it's how you take care of your guests and what you cook for your guests.
0:02:01 > 0:02:02I think that's right.
0:02:02 > 0:02:06For me, it doesn't get much better than beef Wellington.
0:02:06 > 0:02:09This is the perfect luxurious dish for entertaining at home
0:02:09 > 0:02:12using fillet of beef wrapped in puff pastry
0:02:12 > 0:02:15served with a gratin Dauphinois flavoured with garlic.
0:02:16 > 0:02:18So where did you learn to cook?
0:02:18 > 0:02:22I studied patisserie at Le Cordon Bleu in Paris.
0:02:22 > 0:02:24I'm new to cooking.
0:02:24 > 0:02:27I used to work in fashion, so I feel I need to learn a lot.
0:02:27 > 0:02:31I do travel a lot to find inspiration, to learn new things.
0:02:31 > 0:02:34I worked for two weeks in a restaurant in Sweden
0:02:34 > 0:02:38and I was in my chef whites, scrubbing the floor for two weeks
0:02:38 > 0:02:41and I've never worked in a kitchen where they would clean so much.
0:02:41 > 0:02:43It was impressive.
0:02:43 > 0:02:45Well, you've not come to work for me.
0:02:45 > 0:02:46Oh, OK, all right!
0:02:47 > 0:02:50A great beef Wellington starts with a great Duxelles.
0:02:50 > 0:02:54Melt 25 grams of butter, a tablespoon of vegetable oil,
0:02:54 > 0:02:58add two chopped shallots and eight chestnut mushrooms.
0:02:58 > 0:03:01Right, let's have the mushrooms there, Rachel.
0:03:01 > 0:03:03They don't have to be super fine, cos you want texture
0:03:03 > 0:03:05and texture is very important.
0:03:05 > 0:03:09You don't want it too wet, because that will make the puff pastry soggy.
0:03:09 > 0:03:12It will, and that's the secret. You don't want a soggy puff pastry.
0:03:12 > 0:03:15And you can see the steam is coming out,
0:03:15 > 0:03:16that's all the excess moisture,
0:03:16 > 0:03:23and I'm going to replace that excess moisture with a tiny drop of cream,
0:03:23 > 0:03:25just to make it even more luxurious.
0:03:25 > 0:03:28So the mushrooms are drying off and cooking
0:03:28 > 0:03:31and what we need to do is get our fillet of beef.
0:03:31 > 0:03:34There's only two fillets per animal and they're quite small,
0:03:34 > 0:03:37and that's why it's so expensive.
0:03:37 > 0:03:39Now, this one's slightly thin at this end
0:03:39 > 0:03:40so if somebody asks for medium
0:03:40 > 0:03:43or you've got someone in the family who likes well done,
0:03:43 > 0:03:46- you give them that bit, but I would have this bit.- Yeah.
0:03:46 > 0:03:47- You like rare?- Yes, I do.
0:03:47 > 0:03:49MEAT SIZZLES
0:03:52 > 0:03:54So I sear the beef on all sides
0:03:54 > 0:03:57but it takes no more than three or four minutes,
0:03:57 > 0:04:00but it's so important to get that wonderful colour
0:04:00 > 0:04:03and that colour is actually taste.
0:04:04 > 0:04:08And, of course, I'm going to be using the pan to make my sauce
0:04:08 > 0:04:10because in the bottom of the pan
0:04:10 > 0:04:12are all the natural sugars, the roasting sugars.
0:04:12 > 0:04:13No washing up, then?
0:04:13 > 0:04:14MICHEL LAUGHS
0:04:14 > 0:04:16Anything to avoid washing up with me!
0:04:16 > 0:04:17One pan wonders!
0:04:18 > 0:04:21'Once the meat is browned all over, leave it to rest.'
0:04:24 > 0:04:26Now, for me, the secret of beef Wellington,
0:04:26 > 0:04:29to make it that little bit special, is pancakes.
0:04:30 > 0:04:33'The pancakes are the perfect way to stop the meat juices
0:04:33 > 0:04:36'leaking into the pastry and making it soggy.'
0:04:36 > 0:04:39- Ahh!- Now you can make your own pancakes
0:04:39 > 0:04:42or you can buy really nice pancakes now.
0:04:42 > 0:04:44So I'm spreading out the Duxelles of mushrooms
0:04:44 > 0:04:46and it's important to get it all over,
0:04:46 > 0:04:50and it all has to be cold because we're working with pastry.
0:04:50 > 0:04:52You don't want to melt the pastry.
0:04:52 > 0:04:54'Carefully roll the pancakes around the beef
0:04:54 > 0:04:56'before wrapping it in cling film.'
0:04:56 > 0:05:02So we wrap it up nice and tight, so that it gives it a beautiful,
0:05:02 > 0:05:07round cylinder shape, and that's going to go into the fridge
0:05:07 > 0:05:11so as it really is nice and cold for about half an hour or so.
0:05:11 > 0:05:15'While the meat's chilling, it's time to make some gratin Dauphinois.
0:05:15 > 0:05:20'My recipe is really simple and is made from a few great ingredients.'
0:05:20 > 0:05:24- There are...- Many ways of making a gratin Dauphinois.
0:05:24 > 0:05:28You can get in a fight with French people over a gratin Dauphinois.
0:05:28 > 0:05:32Oh, yes. Cheese, no cheese, garlic, no garlic.
0:05:32 > 0:05:33- So how do you do yours?- Exactly!
0:05:33 > 0:05:35RACHEL LAUGHS
0:05:35 > 0:05:39- Garlic, potato, double cream.- Yeah.
0:05:39 > 0:05:42Salt and pepper, that is it.
0:05:42 > 0:05:45'My secret is to rub the gratin dish with a garlic clove
0:05:45 > 0:05:48which ensures you get just a hint of garlic,
0:05:48 > 0:05:51then slice the potatoes with a mandolin, if you have one,
0:05:51 > 0:05:54but a good, sharp knife will do, if not.
0:05:54 > 0:05:56The great thing about using a mandolin is, you get,
0:05:56 > 0:05:59the slices are all the same.
0:05:59 > 0:06:03- I like mine to be about 2mm, about 2mm, yeah.- Yeah.
0:06:03 > 0:06:05That's it, and another tip of course when you're doing
0:06:05 > 0:06:08anything like a gratin or a pommes boulangere with potato,
0:06:08 > 0:06:09you don't wash them.
0:06:09 > 0:06:13- No, cos you want the starch to thicken the sauce.- Exactly.
0:06:13 > 0:06:15'Place the sliced potatoes in a bowl,
0:06:15 > 0:06:19'drench with 500ml of double cream and season.'
0:06:20 > 0:06:23'Evenly arrange the potatoes in the dish.'
0:06:28 > 0:06:29OK.
0:06:29 > 0:06:34So the gratin Dauphinois goes into the oven at about 150C,
0:06:34 > 0:06:35first half hour with the foil on,
0:06:35 > 0:06:38and then you take the foil off so as you then get a lovely colour
0:06:38 > 0:06:42- and those lovely, golden, crispy bits on the edge.- Perfect.
0:06:42 > 0:06:44Now, I want you to chop a shallot for me, please,
0:06:44 > 0:06:46cos I need to get the sauce on.
0:06:46 > 0:06:50'Meanwhile roll out a block of puff pastry to a 3mm thickness.'
0:06:50 > 0:06:52So a bit of egg-wash on the puff pastry,
0:06:52 > 0:06:55it's there just to make everything stick together.
0:06:55 > 0:06:59'Carefully wrap the pastry around the beef.'
0:06:59 > 0:07:00Just stretch it a tiny bit.
0:07:00 > 0:07:05Now, what I want is just the tiniest little seal underneath, right?
0:07:05 > 0:07:08If it's too much, then you're going to have a really thick pastry
0:07:08 > 0:07:10and that's not good.
0:07:10 > 0:07:13'A great way to ensure the pastry is nice and thin
0:07:13 > 0:07:16'is to use a rolling pin when sealing the ends.'
0:07:19 > 0:07:23'Then, egg-wash all over before putting in the fridge to chill.'
0:07:23 > 0:07:26- For how long?- About 5-10 minutes, no more than that,
0:07:26 > 0:07:29and whilst that's happening we need to get the sauce on.
0:07:29 > 0:07:31I've chopped some shallots.
0:07:31 > 0:07:33Chopped shallots, into our roasting pan
0:07:33 > 0:07:36which has got all the lovely flavours of the beef.
0:07:38 > 0:07:41The shallots are going to give a lovely sweetness to the sauce.
0:07:41 > 0:07:43That's not all that's going in the sauce.
0:07:43 > 0:07:45What's going in the sauce?
0:07:45 > 0:07:48- Madeira and port.- Port.
0:07:48 > 0:07:50It's smelling absolutely fantastic.
0:07:50 > 0:07:53It looks like quite a luxurious sauce
0:07:53 > 0:07:56but you don't have to spend a fortune on the drink.
0:07:56 > 0:07:59You can get relatively accessible port and Madeira,
0:07:59 > 0:08:02you can keep it so you can use it again.
0:08:02 > 0:08:04- That's luxury in the sauce.- Exactly.
0:08:04 > 0:08:07And this is veal stock, it could be beef stock or chicken stock
0:08:07 > 0:08:09but I find veal stock the best because it is the most neutral
0:08:09 > 0:08:12and therefore we're going to get the maximum flavour from the port,
0:08:12 > 0:08:14Madeira and the roasting juices.
0:08:14 > 0:08:18'Finally, I'm adding the ultimate in food luxury.'
0:08:18 > 0:08:22This is probably the most economical way to buy your truffles.
0:08:22 > 0:08:25These are peelings, so they're the peelings of the truffles
0:08:25 > 0:08:28and they're cooked in a little bit of water and salt.
0:08:28 > 0:08:31Oh, yes! It's quite a big flavour, isn't it?
0:08:31 > 0:08:33Would you match the drink with the strongest flavour
0:08:33 > 0:08:36or with the lightest flavour in the dish?
0:08:36 > 0:08:38This dish is a great example of what to think about
0:08:38 > 0:08:40when you're matching food and drink.
0:08:41 > 0:08:44Michel is using port in the sauce for the beef Wellington.
0:08:44 > 0:08:47It's usually thought of as an after-dinner drink,
0:08:47 > 0:08:50but for this dish, I've gone for white port as an aperitif.
0:08:50 > 0:08:53It's made with white grapes and is nice and dry.
0:08:53 > 0:08:58My second drink is an Australian Cabernet Sauvignon and Merlot blend.
0:08:58 > 0:09:02It's smooth, voluptuous and elegant.
0:09:02 > 0:09:05Finally, I've gone for an unusual soft drink option,
0:09:05 > 0:09:08a grape juice made from Merlot grapes.
0:09:08 > 0:09:12And it's a refreshing alternative if you're not drinking.
0:09:12 > 0:09:16Whilst the sauce is reducing, I need to finish off the beef Wellington.
0:09:16 > 0:09:17There we go.
0:09:17 > 0:09:19Rachel?
0:09:19 > 0:09:21- In the oven.- Thank you.
0:09:21 > 0:09:23And then take the foil off the gratin now
0:09:23 > 0:09:25so that it can get a lovely golden colour,
0:09:25 > 0:09:30and we've whacked the oven up to 180 for about 25 minutes.
0:09:30 > 0:09:34Right, now the sauce has reduced down to a lovely syrup.
0:09:34 > 0:09:37Now you need to pass that through a fine sieve, that's...
0:09:37 > 0:09:39Oh.
0:09:39 > 0:09:42And now, a good tablespoonful of truffle
0:09:42 > 0:09:47and truffles are an extravagance but they are absolutely to die for.
0:09:47 > 0:09:48A little bit of luxury.
0:09:50 > 0:09:53And this dish has so much of it.
0:09:53 > 0:09:56Perfectly cooked beef Wellington and gratin Dauphinois
0:09:56 > 0:09:59that will really impress your guests.
0:09:59 > 0:10:01But before we tuck into this feast,
0:10:01 > 0:10:04Kate's got a great drink to prepare our palates.
0:10:06 > 0:10:07Oh, that's interesting.
0:10:07 > 0:10:10Yeah, it's not as sweet as I thought it would be.
0:10:10 > 0:10:14It's a dry port, so here, if you notice, once you've swallowed it,
0:10:14 > 0:10:16it refreshes the palate and that's what you want an aperitif to do,
0:10:16 > 0:10:23you want it to tantalise your taste buds, ready for the meal to come.
0:10:23 > 0:10:27- Well, I am tantalised enough! Can we tuck in?- Mm!
0:10:27 > 0:10:29No, that's really nice, Kate, I like that.
0:10:29 > 0:10:32It's good, isn't it? It's a nice change, I think, as an aperitif.
0:10:32 > 0:10:33Something a little bit different.
0:10:33 > 0:10:37Now that's lovely, the beef is lovely and moist, and medium rare,
0:10:37 > 0:10:40the pastry is nice and, and crunchy and crispy.
0:10:40 > 0:10:44The pancake has done its job there, obviously. It's soaked up all that excess liquid.
0:10:44 > 0:10:48And your gratin is like, you know how you rubbed it in and there's just
0:10:48 > 0:10:53that hint of a little bit of garlic but nothing too powerful, and I think that's just right.
0:10:53 > 0:10:55There's lovely red fruit flavours as well, from the port
0:10:55 > 0:10:58that you put into the sauce, gives it a nice little tanginess.
0:10:58 > 0:11:01So what have you got to go with this then, Kate?
0:11:01 > 0:11:04Well, I've got something quite interesting,
0:11:04 > 0:11:07that's quite new on the market, that I haven't seen a great deal of.
0:11:07 > 0:11:12This is a Merlot grape juice, so it's not alcoholic,
0:11:12 > 0:11:15it's a soft option, not a wine that's had alcohol taken out of it,
0:11:15 > 0:11:19but rather a grape juice from the Merlot grape,
0:11:19 > 0:11:24crushed and blended to produce a lovely, refreshing, tangy drink.
0:11:24 > 0:11:27- It's got the same colour as Merlot. - I know.
0:11:27 > 0:11:30- It could be served in a wine glass.- I agree.
0:11:30 > 0:11:31If you're at a dinner party
0:11:31 > 0:11:33and you don't want to look like the odd one out,
0:11:33 > 0:11:38- I mean a glass of this, everybody would think you're knocking it back! - Yeah!
0:11:38 > 0:11:39A nice substitute.
0:11:39 > 0:11:43And, Rachel, you've got, also, there's a Merlot in there,
0:11:43 > 0:11:47but just for a little bit of a change, I thought I'd pick something
0:11:47 > 0:11:51from the New World and the New World are actually doing lots of Bordeaux blends,
0:11:51 > 0:11:53so in Bordeaux you have a number of different grapes
0:11:53 > 0:11:56and two of the dominant grapes, the Cabernet Sauvignon and Merlot,
0:11:56 > 0:12:00so it's a Bordeaux blend, so you've got a lovely, well-structured,
0:12:00 > 0:12:04not too much tannin, lots of fruit, it's not overwhelming,
0:12:04 > 0:12:08it's just got that lovely finesse that I want to match that dish.
0:12:08 > 0:12:12It's very smooth and I think that goes very well with the food.
0:12:12 > 0:12:14I like the juice because it's not too sweet.
0:12:14 > 0:12:16It's actually quite refreshing.
0:12:16 > 0:12:20I'd quite happily drink that, but not with my lovely beef Wellington!
0:12:20 > 0:12:21THEY LAUGH
0:12:23 > 0:12:26'I've always believed that the perfect dining experience
0:12:26 > 0:12:28'is made up of three key elements.'
0:12:28 > 0:12:33'The company, the food and the drink.'
0:12:33 > 0:12:37These days when we go out to eat we want more than good food,
0:12:37 > 0:12:39we want a food experience.
0:12:39 > 0:12:42Restaurateur Oliver Peyton knows first-hand
0:12:42 > 0:12:44how difficult this can be to deliver.
0:12:49 > 0:12:52You know, everyone thinks they know how to run a restaurant,
0:12:52 > 0:12:56but I've been doing this for 30 years and it's very, very hard work.
0:12:56 > 0:12:57I'm also a bit of a traditionalist.
0:12:57 > 0:13:01I quite like linen napkins, silver cutlery,
0:13:01 > 0:13:04but now, out there in this crowded market, there's a bunch
0:13:04 > 0:13:08of young Turks, intent on throwing on its head every traditional idea
0:13:08 > 0:13:11of what a restaurant is, even the linen napkins.
0:13:14 > 0:13:16For this new breed of culinary innovators,
0:13:16 > 0:13:18tradition is history.
0:13:18 > 0:13:22For them, it's no longer good enough to simply serve up great food.
0:13:22 > 0:13:25The experience of dining out is just as important.
0:13:25 > 0:13:29OK, so, put in your earplugs.
0:13:32 > 0:13:36Um, yeah. It's almost deafening isn't it, with earplugs in?
0:13:36 > 0:13:38- That's amazing.- Yeah.
0:13:40 > 0:13:41OK, it's blindfold time.
0:13:41 > 0:13:46In this fast moving landscape, social media is the key to success.
0:13:46 > 0:13:48OK, I'm ready.
0:13:48 > 0:13:51'With some restaurants only popping up for a short time,
0:13:51 > 0:13:54'they depend on bloggers like Niamh Shields
0:13:54 > 0:13:56'to spread the word instantly.'
0:13:56 > 0:13:59Before, it would have been, how would you tell somebody,
0:13:59 > 0:14:00"Come to my restaurant, be blindfolded,
0:14:00 > 0:14:03"have cheese and smell peppers"?
0:14:03 > 0:14:05Everyone would have gone, "No, that sounds crazy."
0:14:05 > 0:14:09But, using Twitter, you can find all these likeminded individuals
0:14:09 > 0:14:11who are like, "I've been waiting for this!"
0:14:11 > 0:14:13The fact that a restaurant like this invites people in
0:14:13 > 0:14:16on a monthly basis, it kind of hibernates this kind of culture.
0:14:16 > 0:14:18Is it about just being different?
0:14:18 > 0:14:20You have to have an individual appeal
0:14:20 > 0:14:21if you're going to be successful.
0:14:21 > 0:14:25I don't think that necessarily means that you have to be doing something like this.
0:14:25 > 0:14:29I think it means that you have to be very good at what you're doing, whatever that is.
0:14:29 > 0:14:31The fashion right now in London,
0:14:31 > 0:14:36as people are discovering all the time, is for glammed-up dirty food.
0:14:36 > 0:14:42And if American diner fayre teamed with grunge and graffiti floats your boat, you won't go hungry.
0:14:42 > 0:14:44This place in London only sells burgers,
0:14:44 > 0:14:47but it's always packed.
0:14:47 > 0:14:50To a man of a certain vintage, it's a challenging concept.
0:14:50 > 0:14:53Oh, there's definitely something wrong with me.
0:14:53 > 0:14:56It's lunchtime, there's a queue round the block,
0:14:56 > 0:14:58there's hundreds of people waiting to be seated,
0:14:58 > 0:15:01this is what you get as a napkin, I'm having a chilli dog,
0:15:01 > 0:15:05I can't hear myself think, I think I'm doing something wrong.
0:15:05 > 0:15:07I'm going to have to retire. That's what I think.
0:15:07 > 0:15:11Right now in London, this is THE way to eat out.
0:15:11 > 0:15:17Sandia Chang is the brainchild behind this single-item restaurant, featuring a surprise combination.
0:15:19 > 0:15:21So why champagne and hot dogs?
0:15:21 > 0:15:23Every time I went to vineyards in France,
0:15:23 > 0:15:25tasting champagne and wine with them,
0:15:25 > 0:15:28they would always bring out charcuterie, you know, salamis,
0:15:28 > 0:15:32hams, nobody brought out caviar on a platter for you.
0:15:32 > 0:15:34I'm trying to make a point that
0:15:34 > 0:15:38there is things outside of the norm, outside of the box,
0:15:38 > 0:15:41that goes well together, and nothing needs to be so serious.
0:15:41 > 0:15:42Food is about fun.
0:15:42 > 0:15:46Hot dogs and champagne has to be the ultimate gourmet junk food.
0:15:46 > 0:15:50It's not a combination that I've ever thought of
0:15:50 > 0:15:53but, to be honest, I'd drink champagne with absolutely anything!
0:15:55 > 0:15:59Next, I find myself injecting booze into my salmon.
0:15:59 > 0:16:00How are we going to eat it?
0:16:00 > 0:16:02I think with our fingers.
0:16:02 > 0:16:07What, weren't you always told not to use your fingers? Oh, mm!
0:16:07 > 0:16:09Oh, yeah, that's really good.
0:16:09 > 0:16:11But what's wrong with a normal restaurant?
0:16:11 > 0:16:14Absolutely nothing, there's nothing, I still love normal restaurants,
0:16:14 > 0:16:17this is a reaction to normal restaurants, I think.
0:16:17 > 0:16:18This is like theatre.
0:16:20 > 0:16:24'Blindfolds, handcuffs, syringes, seem to be de rigueur
0:16:24 > 0:16:27'if you want to fit in to the restaurant scene these days.'
0:16:27 > 0:16:28Whoa!
0:16:28 > 0:16:31'I'm going to have to become a blog-tastic, scientific member
0:16:31 > 0:16:33'of the Twitterati to stay in business!'
0:16:33 > 0:16:35I think restaurants are changing,
0:16:35 > 0:16:38the way we eat out in restaurants is changing,
0:16:38 > 0:16:40the way we hear about restaurants is changing.
0:16:40 > 0:16:43And you know what? I still like a real napkin.
0:16:48 > 0:16:50I mean, that is bonkers, that is mad.
0:16:50 > 0:16:54How you can, you know, eat or drink out of a Petri dish, I do not know.
0:16:54 > 0:16:56I mean, I'm a traditionalist.
0:16:56 > 0:16:58And restaurants have to be food-led.
0:16:58 > 0:17:02I'm all for hot dog and champagne, great.
0:17:02 > 0:17:05But I think there's a limit. We've got to draw the line somewhere.
0:17:05 > 0:17:08Yeah, but I think there's room for everyone, no?
0:17:08 > 0:17:12The performance, interaction, a bit crazy, wacky.
0:17:12 > 0:17:14Yeah, and it's creative, it's an experience.
0:17:14 > 0:17:17And eating should be an experience, and you should push boundaries
0:17:17 > 0:17:18and I get quite excited by it.
0:17:18 > 0:17:22I'm all for pushing boundaries and you know, great, but...
0:17:22 > 0:17:23Does it really enhance the food?
0:17:23 > 0:17:26Well, I don't think it's about enhancing the food, is it?
0:17:26 > 0:17:28It's about the whole experience,
0:17:28 > 0:17:30it's bigger than just putting food in your mouth.
0:17:30 > 0:17:32I think that's the point, isn't it?
0:17:32 > 0:17:35It's, it, you can't put it in the same category.
0:17:35 > 0:17:39I think, by putting it in the same category, there's no chance.
0:17:39 > 0:17:42But it has to be a pleasurable experience!
0:17:42 > 0:17:45Yes, it could be pleasurable on a different level. It could...
0:17:45 > 0:17:48It will be pleasurable for some people!
0:17:48 > 0:17:51- But people enjoy like pushing themselves in different ways.- Ohh!
0:17:51 > 0:17:52It's about social, interactive...
0:17:52 > 0:17:56- Call me old-fashioned... - A little bit! - ..but I like my food on a plate!
0:17:56 > 0:17:59But, look, we all eat out, I mean, we eat out regularly.
0:17:59 > 0:18:04What is the one thing that really gets on your goat?
0:18:04 > 0:18:07Just one?! Can I not list, like, a long list?
0:18:07 > 0:18:09- For me, it has to be bad service.- Mm.
0:18:09 > 0:18:12I cannot stand, you know, you're eating your food
0:18:12 > 0:18:14you're with a group of people
0:18:14 > 0:18:17and then they start clearing plates while you're still eating
0:18:17 > 0:18:19and that's like... INTAKE OF BREATH
0:18:19 > 0:18:21Probably because they need the table back.
0:18:21 > 0:18:23- But still! - You're not eating quick enough(!)
0:18:23 > 0:18:25You just don't feel welcome, do you?
0:18:25 > 0:18:30- It's my fault now?! Basically, it's my fault!- Eat too slow! - Oh, dearie me.
0:18:30 > 0:18:31Have you had bad service, Kate?
0:18:31 > 0:18:34Oh, yeah. There's a few things I really dislike
0:18:34 > 0:18:37but firstly is when people come over to me and I've got my mouth full
0:18:37 > 0:18:41and they say, "How's your meal?"
0:18:41 > 0:18:43"I've got my mouth full, I can't tell you!"
0:18:43 > 0:18:48But the other thing, on the drinks front, is being served,
0:18:48 > 0:18:51often in restaurants they have these lovely wine racks,
0:18:51 > 0:18:54- and they're all under really heavy spotlights.- Oh!
0:18:54 > 0:18:57Then they take the wine, so I've ordered red wine
0:18:57 > 0:19:00and they've taken it out of the rack under these spotlights
0:19:00 > 0:19:03and served it me! And it's, like, stewed wine!
0:19:03 > 0:19:07Yeah, that's happened to me twice, this year, actually, in London.
0:19:07 > 0:19:11When it comes to food and drink it's really hard to please everyone.
0:19:11 > 0:19:12While cooking at home is on the up,
0:19:12 > 0:19:15the formal dinner party is on the decline,
0:19:15 > 0:19:19but supper club entrepreneur Kerstin Rodgers is convinced she knows
0:19:19 > 0:19:23how we can all have an unforgettable dining experience at home.
0:19:28 > 0:19:31MUSIC: JAUNTY RUMBA BEAT
0:19:31 > 0:19:33We live in interesting times.
0:19:33 > 0:19:35More and more of us like to cook at home.
0:19:35 > 0:19:37That's a good thing, isn't it?
0:19:37 > 0:19:41And yet more of us live alone, with nobody to cook for.
0:19:41 > 0:19:44I live on my own and I love to cook.
0:19:44 > 0:19:47So, six years ago, I set up a supper club
0:19:47 > 0:19:51and regularly invite people round to eat my food for a small fee.
0:19:51 > 0:19:55I've made new friends and shared my passion for good food.
0:19:56 > 0:19:59I've learnt a lot about how to host a dinner party
0:19:59 > 0:20:02and I'm going to give you the low-down.
0:20:02 > 0:20:07Easy-peasy, no stress, not too much expense, how to do it.
0:20:07 > 0:20:08So, what to cook?
0:20:08 > 0:20:11'Keep it simple so you can enjoy your dinner party,
0:20:11 > 0:20:14'and don't end up getting trapped in the kitchen.'
0:20:14 > 0:20:18Cook what you can afford and cook what you feel like cooking.
0:20:18 > 0:20:22Make it hearty and homely and tasty.
0:20:22 > 0:20:24No mean portions, either!
0:20:24 > 0:20:27You don't have to impress them, you just need to feed them.
0:20:27 > 0:20:29They'll be happy!
0:20:29 > 0:20:34'I'm into maximalism, so I always make sure there's plenty of food.
0:20:34 > 0:20:36'Communal dinners are a good thing.
0:20:36 > 0:20:39'New research tells us that the key to happiness
0:20:39 > 0:20:41'is to have a wide circle of friends,
0:20:41 > 0:20:45'which proves that bringing people together over food is good for you.
0:20:45 > 0:20:47'The next question, who to invite?'
0:20:48 > 0:20:52Mix it up. Don't just invite your best mates.
0:20:52 > 0:20:53Invite a few randoms.
0:20:53 > 0:20:58Your aunty, the baker, your landlord, someone you fancy!
0:20:58 > 0:21:01The evening will be memorable, if nothing else.
0:21:01 > 0:21:03'I practise what I preach.
0:21:03 > 0:21:05'I haven't met half these people before
0:21:05 > 0:21:07'and they're all new to each other.
0:21:07 > 0:21:09'By the end of this dinner party
0:21:09 > 0:21:12'they'll all have made at least one new friend.'
0:21:12 > 0:21:16Would you like some little nibbles, just to kind of fill a corner?
0:21:16 > 0:21:17When people arrive,
0:21:17 > 0:21:21don't let them stand around for too long with nothing to eat.
0:21:21 > 0:21:25Empty stomachs and alcohol are not a great combination.
0:21:25 > 0:21:29'I've invited some Russian musicians, who I only met last week,
0:21:29 > 0:21:33a couple of my neighbours and someone I'd only ever talked to on the phone.
0:21:33 > 0:21:35It adds an air of mystery to the evening.
0:21:37 > 0:21:41'When it comes to dishing up, keep the casual theme going.
0:21:41 > 0:21:44'Don't do squiggles or plate graffiti or towers.
0:21:44 > 0:21:46'And once everyone's started eating,
0:21:46 > 0:21:49'just kick off a good general topic of conversation.'
0:21:49 > 0:21:52How do you all feel about dinner parties?
0:21:52 > 0:21:55When I was growing up, you didn't go to a restaurant,
0:21:55 > 0:21:58you had people round to your house for dinner.
0:21:58 > 0:22:01Dinner parties was always a very middle class thing to do.
0:22:01 > 0:22:04I never make dinner parties, unfortunately, cos I can't cook.
0:22:04 > 0:22:07Because it's done in Russia, every party is dinner party.
0:22:07 > 0:22:08What to ask your guests to bring?
0:22:08 > 0:22:10CORK POPS
0:22:10 > 0:22:11Anything! Oop!
0:22:11 > 0:22:16Booze, candles, dessert perhaps, cutlery,
0:22:16 > 0:22:18chairs, if you haven't got enough.
0:22:18 > 0:22:22Remember when everybody first learnt how to do Spaghetti Bolognese and trifle?
0:22:22 > 0:22:24Vodka, vodka, vodka.
0:22:24 > 0:22:27You cannot drink vodka without food, otherwise you will just die.
0:22:27 > 0:22:29I get really nervous about it not working out.
0:22:29 > 0:22:31They're pleased just to be invited.
0:22:31 > 0:22:35- But we never had dinner parties when I grew up, so...- Oh, didn't you?
0:22:35 > 0:22:37So I didn't feel like, it's in my blood.
0:22:37 > 0:22:41Remember, there are dinner party givers and dinner party takers,
0:22:41 > 0:22:43so don't be offended if you don't get invited back.
0:22:43 > 0:22:46Maybe they just haven't got the hospitality gene.
0:22:46 > 0:22:48Toast? Sounds like a toast!
0:22:48 > 0:22:53- To Georgia.- To Georgia. - To Georgia. Definitely.
0:22:53 > 0:22:55So, let's give dinner parties.
0:22:55 > 0:22:57You make new friends
0:22:57 > 0:23:00and research shows that, if you cook at home, you live longer.
0:23:00 > 0:23:03So go for it, what's not to like?
0:23:03 > 0:23:04Cheers!
0:23:05 > 0:23:09Kerstin certainly knows how to keep her guests happy, but...
0:23:09 > 0:23:13My tip for entertaining at home is to develop a signature dish,
0:23:13 > 0:23:15perfect it and cook it with confidence.
0:23:15 > 0:23:19This is a Roux family favourite and it never fails to impress -
0:23:19 > 0:23:22the souffle Suissesse.
0:23:22 > 0:23:24This cheese souffle is rich,
0:23:24 > 0:23:29it's indulgent, yet light, because it is egg white after all.
0:23:29 > 0:23:31To start this recipe, we need to make a roux
0:23:31 > 0:23:36so I'm going to use 45 grams of butter, 45 grams of flour.
0:23:37 > 0:23:41And that gets mixed in, and this is going to become a bechamel,
0:23:41 > 0:23:45which is a white sauce, and this will be the base of our souffle.
0:23:45 > 0:23:47So the roux is bubbling away
0:23:47 > 0:23:51and I'm going to pour in 500ml of cold milk.
0:23:51 > 0:23:54The secret to a really smooth white sauce
0:23:54 > 0:23:57is to have a hot roux and a cold milk,
0:23:57 > 0:24:01and, that way, you're sure not to get any lumps.
0:24:01 > 0:24:05You pour it in slowly and whisk away,
0:24:05 > 0:24:09and once it's come together you can pour all of it in.
0:24:10 > 0:24:15So you have to whisk this continuously until it boils.
0:24:17 > 0:24:22Right, just coming up to the boil now and it is lovely and silky smooth.
0:24:22 > 0:24:26'To enrich the bechamel add five egg yolks and whisk in quickly.
0:24:28 > 0:24:30'Bring it back up to the boil.'
0:24:34 > 0:24:36Now, we just leave this on the side
0:24:36 > 0:24:41to cool down a little bit, and to stop it from forming a crust,
0:24:41 > 0:24:44you can put a little bit of greased paper over the top
0:24:44 > 0:24:47and that will stop a skin forming.
0:24:47 > 0:24:50'Next, whisk up five egg whites.'
0:24:50 > 0:24:54Now, a really useful tip when it comes to egg whites,
0:24:54 > 0:24:57if you're making a meringue or a souffle,
0:24:57 > 0:25:00is to freeze the egg whites and then take them out.
0:25:00 > 0:25:02They defrost, and they become much looser
0:25:02 > 0:25:04and that means you can get more air into them
0:25:04 > 0:25:07and they will stay up, they're much stiffer.
0:25:07 > 0:25:09WHISK WHIRRS
0:25:09 > 0:25:12'Whisk the egg whites until they form stiff peaks.'
0:25:15 > 0:25:20Beautiful, stiff, wonderful egg whites.
0:25:22 > 0:25:25So now we've got our warm bechamel and egg whites.
0:25:25 > 0:25:28Now I take a generous amount
0:25:28 > 0:25:32and furiously beat it into this bechamel
0:25:32 > 0:25:34to get it nice and smooth.
0:25:40 > 0:25:44'Put them into heavily buttered moulds and into the oven.'
0:25:44 > 0:25:45At...
0:25:46 > 0:25:49200 degrees C for about six minutes.
0:25:49 > 0:25:52It's a really hot oven and that's going to give the souffles a lift
0:25:52 > 0:25:56and a nice golden crust which is going to hold it all together.
0:26:01 > 0:26:03'Heat 600ml of double cream in a pan
0:26:03 > 0:26:05'and season with salt and white pepper.
0:26:05 > 0:26:07'Add 100 grams each
0:26:07 > 0:26:11'of good-quality grated Gruyere and mature cheddar cheese.'
0:26:14 > 0:26:18So the souffles have risen and they've got a little crust to them.
0:26:18 > 0:26:21Now I need to plate them up.
0:26:21 > 0:26:23We need a deep bowl for this
0:26:23 > 0:26:26because we need a swimming pool of double cream.
0:26:28 > 0:26:35Pour the cream in and then we tip our egg white souffle out.
0:26:39 > 0:26:40Onto the plate.
0:26:43 > 0:26:46And then smoother it with grated cheese.
0:26:52 > 0:26:55And finally, under the grill.
0:27:01 > 0:27:06And that should take no more than two or three minutes.
0:27:06 > 0:27:10'My sumptuous creamy souffle can be eaten as a starter
0:27:10 > 0:27:13or you could make a large one to share as a main course.
0:27:13 > 0:27:15'It's crying out for a glass of wine.'
0:27:15 > 0:27:19It's quite an indulgent dish, isn't it? With the cheese, the cream,
0:27:19 > 0:27:21so I want a wine with good acidity,
0:27:21 > 0:27:23it will cut through the richness
0:27:23 > 0:27:26and cleanse your palate, ready for the next mouthful.
0:27:26 > 0:27:29So I've gone for an Austrian Gruner Veltliner.
0:27:29 > 0:27:33And if you like things like unoaked Chablis or Sauvignon Blanc
0:27:33 > 0:27:36this is a really nice alternative, something a little different.
0:27:36 > 0:27:39That's actually remarkably dry.
0:27:39 > 0:27:40- Yeah.- Yeah.
0:27:40 > 0:27:43Well, my souffle's looking good.
0:27:43 > 0:27:46- Look at this. My word! Hah!- Ooh!
0:27:47 > 0:27:49Wow!
0:27:49 > 0:27:52- Dive in, girls.- All right. - Go for it.
0:27:53 > 0:27:55- Ah, my word.- Cheesy heaven?
0:27:56 > 0:28:02Oh! Nothing beats melted cheese, and it's so light!
0:28:02 > 0:28:04Try the wine and see how it works against the...
0:28:06 > 0:28:08It's perfect.
0:28:08 > 0:28:10It's like you were saying, that sharpness.
0:28:10 > 0:28:12Exactly what you need with a rich dish.
0:28:12 > 0:28:14I think it does need it, doesn't it?
0:28:14 > 0:28:17Because if you had anything heavier, with low acidity,
0:28:17 > 0:28:19it would just almost be too much.
0:28:19 > 0:28:21- It cuts through the cream beautifully.- Yeah.
0:28:21 > 0:28:24Cheese and wine, what more do you need?
0:28:24 > 0:28:25RACHEL LAUGHS
0:28:25 > 0:28:27Food is a source of so much pleasure.
0:28:27 > 0:28:30Whether it's for a personal treat or you're entertaining friends,
0:28:30 > 0:28:34Cooking with confidence is the key to success in the kitchen.
0:28:34 > 0:28:36- Yeah, let's have some more.- Yeah.
0:28:57 > 0:29:01Subtitles by Red Bee Media Ltd