0:00:03 > 0:00:06It's the weekend. It's the best part of the week.
0:00:09 > 0:00:11It's time to celebrate.
0:00:12 > 0:00:14And what's not to love about food that's easy to eat
0:00:14 > 0:00:16and feels like a treat?
0:00:18 > 0:00:22Ching He Huang is a passionate cook who loves informal eating.
0:00:22 > 0:00:26- Hello, Tom!- All right, you! - I was going to creep up on you.
0:00:26 > 0:00:27How are you? Are you all right?
0:00:27 > 0:00:29- Yeah, good, thank you.- Come on in.
0:00:29 > 0:00:32She's the queen of flavour fusion, and knows how to whip up
0:00:32 > 0:00:37top-notch finger food that makes her everyone's favourite host.
0:00:37 > 0:00:40That, with the really good chilli sauce, I'm telling you, it's amazing.
0:00:40 > 0:00:42I'm challenging her to come up with
0:00:42 > 0:00:45a couple of dishes to impress your guests.
0:00:45 > 0:00:47This is blow-your-head-off hot.
0:00:47 > 0:00:50..to rival my own fantastic finger food.
0:00:50 > 0:00:53Not a normal chicken nugget, it's a super nugget.
0:00:53 > 0:00:57Oliver Peyton gets the inside track on the future of ice cream.
0:00:57 > 0:01:00Rock and roll. I feel like I'm at a Thin Lizzy concert!
0:01:00 > 0:01:05Drinks expert Joe Wadsack has some shocking news about beer...
0:01:05 > 0:01:08- Stop the press! Cans are better than bottles.- Really?!
0:01:08 > 0:01:11Before we find out whose food gets the weekend off to the best start.
0:01:11 > 0:01:14I've seen the size of Ching's chopper. It's all right,
0:01:14 > 0:01:17I'm going to say this just hiding behind the ice bucket slightly.
0:01:19 > 0:01:22I'm Tom Kerridge, and this is Food And Drink.
0:01:27 > 0:01:31Weekends are all about good food and having fun - in that order.
0:01:31 > 0:01:34Four in ten of us now think of family gatherings
0:01:34 > 0:01:38and weekend entertaining as a chance to experiment with cooking,
0:01:38 > 0:01:42and nearly half of us are choosing to entertain at home
0:01:42 > 0:01:44rather than going out.
0:01:44 > 0:01:47- Hello there, chief. How we doing? - Hello, Tom. What brings you here?
0:01:47 > 0:01:49- Chicken breasts.- These suit you?
0:01:49 > 0:01:51I'll take the skin off. That sounds perfect.
0:01:51 > 0:01:53Weekend food is about entertaining.
0:01:53 > 0:01:56There's just something about small plates of food
0:01:56 > 0:02:00and eating with our hands that feels indulgent and a bit naughty.
0:02:00 > 0:02:04And there we go, sir. Thank you very much. That looks incredible.
0:02:04 > 0:02:08Today is all about the ultimate gourmet grub in miniature -
0:02:08 > 0:02:12a couple of mouthfuls, no cutlery, two dishes.
0:02:13 > 0:02:16- This is where we're going to be cooking.- This is amazing!
0:02:20 > 0:02:22So, Ching, something for the weekend.
0:02:22 > 0:02:24Food for family and friends.
0:02:24 > 0:02:26What sort of thing do you like to eat?
0:02:26 > 0:02:29I like things that are, you know, uncomplicated, not fussy,
0:02:29 > 0:02:32but if I've got friends over, lots of little bites.
0:02:32 > 0:02:34Something where there's lots of people milling around,
0:02:34 > 0:02:37- having fun, chatting, doing whatever.- Yeah, really relaxed.
0:02:37 > 0:02:39OK. What sort of things are you going to cook for me today?
0:02:39 > 0:02:42- What are you going to show me? - I'm going to go east-meets-west.
0:02:42 > 0:02:45So I've got my umami chicken and mushroom pie,
0:02:45 > 0:02:47and I'm putting a Chinese spin on it.
0:02:47 > 0:02:49I love chicken and mushroom pie.
0:02:49 > 0:02:50That already sounds amazing.
0:02:50 > 0:02:53OK, good. Cos I know you're the pub man.
0:02:53 > 0:02:55And then the second thing I'm going to make is
0:02:55 > 0:02:56some spicy salmon rice balls.
0:02:56 > 0:02:58Those both sound amazing.
0:02:58 > 0:03:01I've been doing lots of finger food for a while,
0:03:01 > 0:03:02so it is a challenge, isn't it?
0:03:02 > 0:03:05OK, mate, well, don't count your chickens,
0:03:05 > 0:03:08- cos we're going to get cooking. - Sounds good!
0:03:08 > 0:03:11Ching's mini chicken and shiitake mushroom pies
0:03:11 > 0:03:14are perfect for eating in just a couple of bites.
0:03:14 > 0:03:17And, as if that wasn't enough, she's also making some brilliant
0:03:17 > 0:03:22east-meets-west spicy salmon balls in sushi rice and sesame seeds.
0:03:22 > 0:03:25I'm going to have to go some to beat those dishes,
0:03:25 > 0:03:29but I'm feeling quietly confident with my own flavour fusions -
0:03:29 > 0:03:31top notch chicken nuggets with a zingy
0:03:31 > 0:03:34paprika and anchovy dipping mayonnaise
0:03:34 > 0:03:37and my carrot and pistachio baklava for pudding.
0:03:37 > 0:03:40So, how many layers of filo are you going to be using?
0:03:40 > 0:03:43Loads and loads and loads and loads. I'm just going to use, like...
0:03:43 > 0:03:46- Loads?- Yeah, seriously, a couple of packets of filo.
0:03:46 > 0:03:49So, are the carrots going to go in between the layers of the filo, then?
0:03:49 > 0:03:52- You know like you're doing east-meets-west?- Yeah.
0:03:52 > 0:03:56This is kind of, I suppose, Turkish-Greek meets... I don't know.
0:03:56 > 0:03:58- A carrot cake.- British? - Yeah, exactly.
0:03:58 > 0:04:02So it's kind of like a mix of a carrot cake and a baklava.
0:04:02 > 0:04:03Are you a good loser?
0:04:03 > 0:04:05- No.- No?- I'm a sore loser.
0:04:05 > 0:04:07- Yeah, me too.- Ask my husband.
0:04:09 > 0:04:12That's a substantial chopper you have there, Ching.
0:04:12 > 0:04:14It is good. It's weighty. I'm not going to lie.
0:04:14 > 0:04:18It's the ultimate cooking weapon!
0:04:18 > 0:04:20Ching looks like butter wouldn't melt,
0:04:20 > 0:04:24but behind that winning smile is one determined cook.
0:04:24 > 0:04:27Time to start bigging up my baklava.
0:04:27 > 0:04:29The best thing about baklava is just the way that they're
0:04:29 > 0:04:31soaked in syrup, and a flavoured syrup,
0:04:31 > 0:04:33so the first thing I'm going to do is just make my syrup.
0:04:33 > 0:04:36- Do you cook much on the weekend? - Do you know what?
0:04:36 > 0:04:39Weekends are a special time. They're great. I'll always cook.
0:04:39 > 0:04:42- I love cooking. - Cooking for friends is different.
0:04:42 > 0:04:44I mean, do you feel stress and pressure sometimes,
0:04:44 > 0:04:46- cooking for friends?- No, I love it.
0:04:46 > 0:04:49Cooking for customers is one thing, cooking for friends is another.
0:04:49 > 0:04:51It means you can chill out, relax, enjoy it,
0:04:51 > 0:04:54and create food that everyone's going to love.
0:04:54 > 0:04:56'And I love experimenting on my friends -
0:04:56 > 0:04:58'like using veg in this dessert!
0:04:58 > 0:05:01'I mix the grated carrots with lemon zest and salt
0:05:01 > 0:05:03'into a clean tea towel.'
0:05:03 > 0:05:06And the salt is there to draw that moisture from the carrot.
0:05:06 > 0:05:09It's going to help to keep the filo pastry nice and crispy
0:05:09 > 0:05:10when I bake it.
0:05:12 > 0:05:16So, that's the mushrooms, and that's also the umami, which means,
0:05:16 > 0:05:20like, deep savoury note. It's not salty,
0:05:20 > 0:05:23it's kind of that sort of addictive savouriness that you get.
0:05:23 > 0:05:26And, kind of, soy sauce is full of that?
0:05:26 > 0:05:28Yes, soy sauce has got umami, yes.
0:05:28 > 0:05:30But ingredients have natural umami.
0:05:30 > 0:05:34We're going to introduce a little bit of Shaoxing rice wine.
0:05:34 > 0:05:37- It smells fantastic. - It's just brought out that natural...
0:05:37 > 0:05:41- It makes a mushroom-y... More mushroom-y.- Yeah! That's it.
0:05:41 > 0:05:44'The perfect way to describe umami.
0:05:44 > 0:05:47'It's like Dictionary Corner in this kitchen!
0:05:47 > 0:05:49'Ching adds poached chicken breast to her veg...'
0:05:49 > 0:05:51- There's nothing worse than a pie...- Go on.
0:05:51 > 0:05:53- ..with not enough filling.- Yeah.
0:05:53 > 0:05:55And that looks like that's got plenty of filling.
0:05:55 > 0:05:57This is a lot of filling.
0:05:57 > 0:05:58'..followed by some stock.'
0:06:00 > 0:06:02You're getting me worried, I have to be honest.
0:06:02 > 0:06:04There's a lot of lovely flavours going into that.
0:06:04 > 0:06:06I can't wait to try this.
0:06:06 > 0:06:08'Ching's all over this challenge,
0:06:08 > 0:06:12'but I'm not ready to throw in the tea towel just yet!'
0:06:12 > 0:06:15OK, so I'm squeezing out all that carrot.
0:06:15 > 0:06:18- Now that I'm right here, I can smell the orange.- It's the orange.
0:06:18 > 0:06:21- The carrot and the orange go really well together, don't they?- Lovely.
0:06:21 > 0:06:24So you can see that. Look. It's really dry,
0:06:24 > 0:06:27and this is going to act as kind of like a carrot sponge...
0:06:27 > 0:06:29- Yeah.- ..to absorb all of this syrup.
0:06:31 > 0:06:34Ooh, I love ground almonds.
0:06:34 > 0:06:35Mmm.
0:06:35 > 0:06:38- This is going to be a good dish, this.- Yeah.- I'm worried.
0:06:38 > 0:06:41You can already tell, can't you? Good! Good! I'm glad you're worried!
0:06:41 > 0:06:44'And not content with just one type of nut,
0:06:44 > 0:06:47'I'm also using some fantastic pistachios
0:06:47 > 0:06:49'for another layer of flavour.'
0:06:49 > 0:06:51Body, crunch, texture,
0:06:51 > 0:06:53running all the way through this dish.
0:06:54 > 0:06:58'It's just not worth making filo pastry. Even chefs buy it.
0:06:58 > 0:07:01'I'm separating the layers and buttering each sheet
0:07:01 > 0:07:04'before starting to layer my baklava up.'
0:07:04 > 0:07:06- So, I've got four layers here.- Yeah.
0:07:06 > 0:07:09Put that into the bottom of the tray.
0:07:10 > 0:07:15I'm going to put a nice layer of this carrot and pistachio mix.
0:07:15 > 0:07:17And really squeeze it in.
0:07:20 > 0:07:23'Ching's also on pastry duty -
0:07:23 > 0:07:25'the final part of both our processes
0:07:25 > 0:07:28'before we pop our pies and pudding into the oven.'
0:07:29 > 0:07:32I'm going in the top oven. Means you can have the bottom one.
0:07:32 > 0:07:37- OK. Is that a metaphor there? Top, bottom.- No, no, no!
0:07:37 > 0:07:40It's like bunk beds when I was a kid. I always had the top one.
0:07:40 > 0:07:43- My brother was always on the bottom. - Really? Awww.
0:07:43 > 0:07:45I remember as a kid, one of the best things
0:07:45 > 0:07:48is getting a 99 ice cream with the Flake in the top.
0:07:48 > 0:07:50Hearing that ice cream van a couple of streets away,
0:07:50 > 0:07:52grabbing some money off your mum,
0:07:52 > 0:07:54and running out trying to find the ice cream van.
0:07:54 > 0:07:58- I did that!- Ice cream has moved on a long way since then.
0:07:58 > 0:08:00There's some super flavours,
0:08:00 > 0:08:02and all sorts of things going on in the ice cream world now.
0:08:06 > 0:08:09Oliver Peyton's been getting the inside track
0:08:09 > 0:08:11on the future of ice cream.
0:08:12 > 0:08:15It's the simple things in life that give us so much pleasure,
0:08:15 > 0:08:18and what's not to love about a portable pud?
0:08:18 > 0:08:23Irresistible with all that sugar creaminess on a sunny day.
0:08:23 > 0:08:26You would think it doesn't get any better than this.
0:08:26 > 0:08:28Only it does.
0:08:29 > 0:08:31Here in Camden Lock, North London,
0:08:31 > 0:08:33the humble ice cream has hit the 21st century,
0:08:33 > 0:08:36and making it is now more like a chemistry lesson
0:08:36 > 0:08:38than catering college.
0:08:39 > 0:08:42Ahrash Akbari-Kalhur is one of the best gelato artists
0:08:42 > 0:08:45in the business, and he's got all the awards to prove it.
0:08:47 > 0:08:49This is slightly freaking me out here.
0:08:49 > 0:08:52It's not like any ice cream place I've ever seen before in my life.
0:08:52 > 0:08:54I know! It's an ice cream lab.
0:08:54 > 0:08:57- It's Willy Wonka, right? - Well, a little Willy Wonka.
0:08:57 > 0:09:00What we like to do is, we like to make all of the ice cream to order,
0:09:00 > 0:09:03so we freeze your ice cream with liquid nitrogen.
0:09:03 > 0:09:05It's a long way from a 99, then.
0:09:05 > 0:09:08Yeah, yeah. It's a big step up from a 99.
0:09:12 > 0:09:14With options like beetroot chocolate chip,
0:09:14 > 0:09:17strawberry and hay, or even salad cream,
0:09:17 > 0:09:19Ahrash has proven he can make fantastic flavours
0:09:19 > 0:09:20out of almost anything.
0:09:23 > 0:09:26One of the flavours we're going to do is called green grass,
0:09:26 > 0:09:28and for that, we're going to get parsley.
0:09:28 > 0:09:30I also need lime leaves and lemongrass.
0:09:30 > 0:09:33- You're not going to pretend to me it's healthy, are you?- No!
0:09:33 > 0:09:36- THEY LAUGH - There's no need for that.
0:09:36 > 0:09:38Exactly! Sorry to use bad language there.
0:09:38 > 0:09:40Why don't you pick up an ingredient,
0:09:40 > 0:09:42and we can see what we can do with it?
0:09:42 > 0:09:44Lemon thyme. I like lemon thyme.
0:09:47 > 0:09:50'Ahrash starts most of his ice creams with a base mix
0:09:50 > 0:09:51'of eggs, milk and sugar.
0:09:51 > 0:09:55'But it's a brave man who then throws in parsley and lime leaves.'
0:09:55 > 0:09:59How about we put a little lemon thyme in? Come on! That is it.
0:09:59 > 0:10:00Now we're talking!
0:10:00 > 0:10:03So do you want to pluck a few off the stem,
0:10:03 > 0:10:04and then every now and then,
0:10:04 > 0:10:07we're going to get a little burst of lemon thyme.
0:10:07 > 0:10:10'With my secret ingredient added in, and the base finished...'
0:10:10 > 0:10:12I'm going to pour it in.
0:10:12 > 0:10:14'..it's time for the fun bit.'
0:10:14 > 0:10:16What we're going to do now is get some liquid nitrogen.
0:10:16 > 0:10:20I'm going to ask you to put some gloves on and a pair of glasses.
0:10:20 > 0:10:21I've been dying to do this!
0:10:21 > 0:10:25- Now I'm definitely feeling like a scientist now.- Are you ready?
0:10:25 > 0:10:26- Yeah, I'm ready.- OK.
0:10:28 > 0:10:29Rock and roll!
0:10:31 > 0:10:35- And straight into the mixing bowl. - All of it?- Yeah, be brave.
0:10:35 > 0:10:39Wahey! I feel like I'm at a Thin Lizzy concert in the 1970s.
0:10:39 > 0:10:41All of the nitrogen evaporates.
0:10:46 > 0:10:49The speed at which we freeze it means you don't get ice crystals
0:10:49 > 0:10:51that kind of ruin the ice cream.
0:10:51 > 0:10:52OK. We're going to put it into the cup.
0:10:52 > 0:10:55And this is your green grass ice cream.
0:10:55 > 0:10:57Come on, let's try it on the unsuspecting public of Camden!
0:10:57 > 0:10:59Let's go.
0:11:00 > 0:11:04'It's all well and good us loving our own creation, but will the public?
0:11:04 > 0:11:07'And will they work out what our secret ingredient is?'
0:11:07 > 0:11:09- Do you like ice cream?- Yes.
0:11:09 > 0:11:11So try and guess the main ingredient in that.
0:11:11 > 0:11:13- Green tea? - No, it looks...
0:11:13 > 0:11:14- Coconut.- No.
0:11:14 > 0:11:16It does taste kind of like a grassy sort of thing,
0:11:16 > 0:11:18like it's all from, sort of like, natural stuff.
0:11:18 > 0:11:20- Think herbs. - Garlic!
0:11:20 > 0:11:22- No!- It's parsley. There's parsley in there?
0:11:22 > 0:11:23Parsley! Oh!
0:11:23 > 0:11:25- I was going to say chives. - That is the lemongrass!
0:11:25 > 0:11:28- Thank you very much! - This is a dream customer right here!
0:11:28 > 0:11:30I love you. Give me a hug. Come here!
0:11:30 > 0:11:31LAUGHTER
0:11:33 > 0:11:34That was a triumph.
0:11:34 > 0:11:37I scream, you scream, we all scream for ice cream.
0:11:37 > 0:11:40Ahrash is doing fantastic stuff with nitro ice cream.
0:11:40 > 0:11:44I really believe this is not a fad. It's the future of ice cream.
0:11:44 > 0:11:47Tom, I know how much you love salad cream.
0:11:47 > 0:11:49Get down here and try salad cream ice cream.
0:11:52 > 0:11:56'Oliver knows me too well - that sounds lush!
0:11:56 > 0:11:58'And something else that's best served chilled -
0:11:58 > 0:12:00'but not using liquid nitrogen - is booze.'
0:12:00 > 0:12:02Very well, thank you.
0:12:02 > 0:12:05- Joe is the whirlwind of wine.- OK. That you are, and the judge, I heard.
0:12:05 > 0:12:08- Yes, I'm the judge. - Yeah.- Yeah.
0:12:08 > 0:12:10I've got a question for you both, actually.
0:12:10 > 0:12:12If somebody comes to your party with a warm bottle of wine,
0:12:12 > 0:12:15how would you go about chilling it? How would you do it in your house?
0:12:15 > 0:12:18Don't know. Ice bucket, plenty of ice, water?
0:12:18 > 0:12:19Stick it in the freezer?
0:12:19 > 0:12:22Wine doesn't actually freeze until it gets to about -3,
0:12:22 > 0:12:23because it's got booze in it.
0:12:23 > 0:12:25If you get it that cold, and you forget about it,
0:12:25 > 0:12:27it has to warm up by eight or nine degrees
0:12:27 > 0:12:30before you can taste and smell it again, which can take ages.
0:12:30 > 0:12:31But the ice bucket's the way to go.
0:12:31 > 0:12:34However, there's one little trick I want to show you.
0:12:34 > 0:12:38- Salt.- That's the secret ingredient? - It is the secret ingredient.- OK.
0:12:38 > 0:12:41Now, this is how it works. We put salt in the ice bucket first.
0:12:41 > 0:12:43- Yeah.- Two or three tablespoons.
0:12:43 > 0:12:45Like that. One third of a bucket of ice.
0:12:45 > 0:12:48A bottle of sake, which we're going to try with your food later.
0:12:48 > 0:12:51- Ooh, yum! - And then, we pour the water in.
0:12:51 > 0:12:56Now, you'll know when you've put enough water in here, because...
0:12:56 > 0:12:57The ice starts to move.
0:12:57 > 0:12:59What's happening is, the salt's melting the ice,
0:12:59 > 0:13:02and what's actually chilling the bottle is the liquid
0:13:02 > 0:13:05round the bottle, not the chunks of ice touching the bottle.
0:13:05 > 0:13:08If you put salt in there, it melts at a much lower temperature.
0:13:08 > 0:13:10So it's bringing the temperature lower?
0:13:10 > 0:13:12If you put your finger in, you can feel that the water's
0:13:12 > 0:13:14already colder than an ice bucket's cold.
0:13:14 > 0:13:16- Wow.- There is very, very cold.
0:13:16 > 0:13:18I have to be honest, though - it might just be easier
0:13:18 > 0:13:21if your friends come over with an already cold bottle of wine!
0:13:21 > 0:13:23That would be the polite thing to do, yeah!
0:13:24 > 0:13:28'Top tip, Joe. Is there anything that man doesn't know about drink?!
0:13:28 > 0:13:32'Instead of using salt, Ching seasons her boiled sushi rice
0:13:32 > 0:13:34'with rice vinegar and caster sugar,
0:13:34 > 0:13:37'ready to make her spicy salmon rice balls.'
0:13:37 > 0:13:40So, as that cools and comes to room temperature, I'm going
0:13:40 > 0:13:42to get on with my salmon.
0:13:42 > 0:13:46- So, you like salmon?- I love salmon. - Japanese absolutely love it.
0:13:46 > 0:13:47They're obsessed with it.
0:13:47 > 0:13:51And in Taiwan, we have a lot of influence from the Japanese,
0:13:51 > 0:13:54because they occupied us for 50 years.
0:13:54 > 0:13:56So when you go to Taiwan, the street food there's amazing.
0:13:56 > 0:13:58It's like a real fusion.
0:13:58 > 0:14:01What's your favourite type of street food?
0:14:01 > 0:14:04Well, there's so many. You know what, it's very difficult.
0:14:04 > 0:14:08- When I go back to Taiwan, I have to have stinky tofu.- Stinky tofu?!
0:14:08 > 0:14:10Yeah, it's my absolute favourite.
0:14:10 > 0:14:13That sounds like a nickname for someone at school, to be honest!
0:14:13 > 0:14:16It's smelly, it's fermented tofu,
0:14:16 > 0:14:21it's got this sort of pungent sort of fishy flavour, but deep-fried.
0:14:21 > 0:14:22That, with a really good chilli sauce,
0:14:22 > 0:14:24I'm telling you, it's amazing.
0:14:24 > 0:14:28Stinky tofu and the word "pungent" is not something that I'd go,
0:14:28 > 0:14:33"Oh, yeah, I must get on the next flight to Taiwan and try that"!
0:14:33 > 0:14:35'Whatever floats your boat, Ching!
0:14:35 > 0:14:39'A fan of strong flavours, Ching's adding mayo, mirin,
0:14:39 > 0:14:44'coriander stalks and another secret weapon to the rice ball filling.'
0:14:44 > 0:14:47- Thai-style chilli sauce?- Yeah, you got to try this. This is hot.
0:14:47 > 0:14:50- How hot? - This is blow-your-head-off hot.
0:14:50 > 0:14:52Go for it!
0:14:52 > 0:14:56You're going to be fine. There's a whole bucket full of ice and water!
0:14:56 > 0:14:58You know what, we have a bucket of salted ice water.
0:14:59 > 0:15:03So, what do you think? It's tangy, it's spicy.
0:15:03 > 0:15:07- Are you crying already?- No, that is lush! I've gone back for seconds.
0:15:07 > 0:15:12- In goes the mirin, and this is just sweet Japanese rice wine.- OK.
0:15:12 > 0:15:15It's lovely. You can have a sip of that as well, if you want.
0:15:15 > 0:15:19And it just really enhances any salad dressing.
0:15:20 > 0:15:23- It is really sweet.- It's magic, yeah.- It's almost like a syrup.- Yeah.
0:15:23 > 0:15:26Although I have to be honest, any flavour in it has gone,
0:15:26 > 0:15:28because I had extra chilli sauce,
0:15:28 > 0:15:30so I can't taste anything for the minute!
0:15:30 > 0:15:33'Ching's been super busy over her side of the island.
0:15:33 > 0:15:36'I'm not going to let her steal a march on me.
0:15:36 > 0:15:39'Time to get on with the batter for my chicken nuggets.'
0:15:39 > 0:15:40So what are you doing over there, then?
0:15:40 > 0:15:46OK, so I have tapioca flour, polenta flour, bicarbonate of soda,
0:15:46 > 0:15:50and some sparkling water. It's a little bit, I suppose...
0:15:50 > 0:15:53- It's like a tempura batter. - Very similar to a tempura batter,
0:15:53 > 0:15:56- but it'll be really lovely and crispy.- Wow.
0:15:56 > 0:15:59This, my friend, is going to just be not a normal chicken nugget.
0:15:59 > 0:16:00It's a super nugget.
0:16:03 > 0:16:05I'm going to show you a trick now.
0:16:05 > 0:16:09So, I'm going to put some clingfilm on the bottom like that,
0:16:09 > 0:16:13and that just keeps it steady, and just holds it together.
0:16:13 > 0:16:17And what I want is a nice piece of clingfilm to help me make my balls.
0:16:17 > 0:16:18OK.
0:16:18 > 0:16:21This way, you're not getting your hands all mucky and covered in rice.
0:16:21 > 0:16:22Exactly.
0:16:22 > 0:16:25- Nice golfball-size shape. - That is amazing.
0:16:25 > 0:16:28I have to be honest, I don't make rice balls very often,
0:16:28 > 0:16:30but looking at that, with that clingfilm,
0:16:30 > 0:16:32that's a really nice tip.
0:16:34 > 0:16:37To go with my super nugget, I'm going to make a mayonnaise,
0:16:37 > 0:16:40but again, this isn't just a normal mayonnaise.
0:16:40 > 0:16:42This is one that is full of flavour.
0:16:42 > 0:16:45- OK.- Big, powerful kicks, it is.
0:16:45 > 0:16:47- Salted anchovies.- Ooh!
0:16:47 > 0:16:51- So we're going to put a whole tin of those in.- Yeah.
0:16:51 > 0:16:54- And I'll keep the oil.- A whole tin? So it's surf and turf, really.
0:16:54 > 0:16:57It's chicken, and you've got some salted anchovies,
0:16:57 > 0:16:59you know, mixing seafood.
0:16:59 > 0:17:04- Do you need a little teaspoon? - I wanted a tablespoon.- A tablespoon!
0:17:04 > 0:17:08I'm going to go for two teaspoons, or one tablespoon.
0:17:08 > 0:17:11So I'm just adding vegetable oil, kind of a no-flavoured oil, to this.
0:17:11 > 0:17:15There's already loads of flavour coming from the paprika,
0:17:15 > 0:17:17and the mustard and the anchovies.
0:17:17 > 0:17:20- They're Spanish fusion-style nuggets. - Yes, do you know what?
0:17:20 > 0:17:23I suppose it is a little bit like a Spanish-style mayonnaise.
0:17:24 > 0:17:27'We're going all over the world for our food today!
0:17:27 > 0:17:31'From Spain to Greece, Japan to Taiwan,
0:17:31 > 0:17:35'and right back home for chicken nuggets and pies.'
0:17:35 > 0:17:38- Six minutes has passed, guys. What do you think?- Yeah!
0:17:38 > 0:17:40Feel how cold that is. It's perfect.
0:17:40 > 0:17:41That's got me thinking.
0:17:41 > 0:17:44- Stay there, guys. - I hate these moments.
0:17:44 > 0:17:46I'm just going to my pantry.
0:17:46 > 0:17:48- It's a surprise! - What do you have at parties?
0:17:48 > 0:17:51What's the first thing you do when you walk through the door...?
0:17:51 > 0:17:53Vegetable spring rolls?
0:17:53 > 0:17:55That's it, OK. That's at your house.
0:17:55 > 0:17:57- Chips and dips?- Chips and dips?
0:17:57 > 0:17:58- I'll go with that. Yeah.- Ahhh!
0:17:58 > 0:18:00Crisps, yeah. Absolutely.
0:18:00 > 0:18:02'But these are crisps with a difference!
0:18:02 > 0:18:06'I've dehydrated some ingredients and made two flavours of my own -
0:18:06 > 0:18:08'crispy duck and red wine.
0:18:08 > 0:18:12'But can my party guests guess what they are?'
0:18:12 > 0:18:14- Wow.- Have a taste of that one.
0:18:14 > 0:18:17- Have a taste of that one. - This has got, like, a deep burgundy.
0:18:17 > 0:18:20A red wine sort of...
0:18:20 > 0:18:21colour to this.
0:18:24 > 0:18:26What did you put on it?
0:18:28 > 0:18:30This is a Merlot crisp!
0:18:30 > 0:18:32Oh, my God!
0:18:32 > 0:18:35You are amazing!
0:18:35 > 0:18:37It's a red wine crisp.
0:18:37 > 0:18:38- Really?- Yeah!- No way!
0:18:38 > 0:18:40That is absolutely delicious.
0:18:40 > 0:18:43And what was the first crisp you had?
0:18:43 > 0:18:47- What's this one?- It tastes like a really nice chicken crisp.
0:18:47 > 0:18:49We're poultry.
0:18:49 > 0:18:53- Not turkey?- No, not turkey. What other poultry is there?
0:18:54 > 0:18:56Well, duck... Duck! Duck!
0:18:56 > 0:19:00- It's hoisin duck! - A Peking duck crisp!- Yes!
0:19:01 > 0:19:03Joe, you were rubbish at this game.
0:19:03 > 0:19:06- Ching, you're the winner.- Yay!
0:19:07 > 0:19:10'That spicy sauce clearly hasn't ruined Ching's palate!
0:19:10 > 0:19:12'Nice work, girl.'
0:19:14 > 0:19:16I tell you what, my friend.
0:19:16 > 0:19:19I was very, very impressed with you tasting those wine crisps
0:19:19 > 0:19:22and choosing those. Personally, I would have gone for the meat ones.
0:19:22 > 0:19:23They're my favourite.
0:19:23 > 0:19:26I've got an outdoor wood-fired oven at home, which, on a weekend,
0:19:26 > 0:19:30there is nothing better than setting fire to some wood,
0:19:30 > 0:19:33sticking a lump of meat in there, and getting it cooking.
0:19:33 > 0:19:35Channelling my inner caveman.
0:19:35 > 0:19:39'And I'm well jealous of food writer Kimberley Wilson.
0:19:39 > 0:19:40'She got to go to Meatopia,
0:19:40 > 0:19:43'the biggest barbecue festival in Europe.'
0:19:48 > 0:19:52If flames, the smell of wood smoke and dripping slabs of meat...
0:19:54 > 0:20:00..are your idea of heaven, this is the barbecue promised land!
0:20:00 > 0:20:01Welcome to Meatopia!
0:20:03 > 0:20:06Chef Richard Turner is the man behind this chest-thumping,
0:20:06 > 0:20:09finger-licking, real-fire barbecue festival.
0:20:09 > 0:20:12He brought it across from the States last year
0:20:12 > 0:20:15to sell-out crowds in East London.
0:20:15 > 0:20:18There's a big resurgence in meat-eating at the moment,
0:20:18 > 0:20:22and natural cooking. I find, natural cooking, people get excited by it.
0:20:22 > 0:20:26Obviously, barbecue tastes great. It's a simple, but great idea.
0:20:27 > 0:20:29Over the next couple of days,
0:20:29 > 0:20:33the carnivores here will get through five tonnes of meat,
0:20:33 > 0:20:36all cooked by some of the best names in barbecuing.
0:20:40 > 0:20:43Do you have any tips for someone barbecuing at home?
0:20:43 > 0:20:45You could build this at home. It's cheap. I mean,
0:20:45 > 0:20:47you wouldn't need to build it this big.
0:20:47 > 0:20:49But really, I mean, barbecues, unless you're cooking
0:20:49 > 0:20:52for a long time, are really just bricks and some coal.
0:20:52 > 0:20:57And there's no cooking on gas here, so what about your fuel?
0:20:57 > 0:21:00There's nothing better than cooking over sweet wood.
0:21:02 > 0:21:05Like, I started a lot of times with cherry wood and plum
0:21:05 > 0:21:10and sweet chestnut, and I blend my woods like I would blend my spices.
0:21:10 > 0:21:13And by keeping a lid on your barbecue,
0:21:13 > 0:21:16the meat becomes infused with all that sweet, smoky flavour,
0:21:16 > 0:21:20and talking of meat, I've noticed that around here,
0:21:20 > 0:21:22the bigger, the better.
0:21:22 > 0:21:25If you're at home trying to cook a steak,
0:21:25 > 0:21:28it's really hard to get that kind of sear on the outside
0:21:28 > 0:21:30and still have the inside pink.
0:21:30 > 0:21:32If you cook a large piece, it's a bit more forgiving.
0:21:32 > 0:21:35You know, you can take a bit more time, you can move it over,
0:21:35 > 0:21:37you can allow it to cook through.
0:21:37 > 0:21:39Now, you may have spotted that it's mainly blokes
0:21:39 > 0:21:41doing the cooking at Meatopia.
0:21:41 > 0:21:45Food writer Tim Hayward has a theory about this barbecue bromance.
0:21:45 > 0:21:48There's a fire cooking tradition naturally in every culture.
0:21:48 > 0:21:50It's getting back in touch with that.
0:21:50 > 0:21:53I mean, thousands and thousands and thousands of years,
0:21:53 > 0:21:55we've evolved to do this, so perhaps if there is
0:21:55 > 0:21:57a slight gender skew here, it's maybe forgivable?
0:21:58 > 0:22:01I'm fast becoming a convert,
0:22:01 > 0:22:05and one chef proving it's not just dude food is Gizzi Erskine.
0:22:05 > 0:22:07They've been saying that all barbecue chefs are
0:22:07 > 0:22:09- blokes with beards. Is that right? - LAUGHTER
0:22:09 > 0:22:11I've shaved mine off today!
0:22:11 > 0:22:12You know, for me,
0:22:12 > 0:22:15it's sort of frustrating that it's perceived that women, for so long,
0:22:15 > 0:22:17are wanting to have salads and light dishes,
0:22:17 > 0:22:20because more girls need to be doing this kind of food,
0:22:20 > 0:22:21cooking it and eating it.
0:22:21 > 0:22:24So some female advice in this male-dominated world -
0:22:24 > 0:22:26it's all about the prep.
0:22:29 > 0:22:33This time round, I've brined them in some beer, some brown sugar,
0:22:33 > 0:22:37loads of salt, coriander seeds, Szechuan pepper, ginger.
0:22:37 > 0:22:38Loads of sort of bits and bobs.
0:22:38 > 0:22:41What brining does is, it draws out all of the excess moisture,
0:22:41 > 0:22:44which leaves in all that real chicken-y flavour,
0:22:44 > 0:22:45and also, it seasons it.
0:22:45 > 0:22:48So, right, I suppose we'd better try some food.
0:22:51 > 0:22:52OK. Go to town.
0:22:55 > 0:22:56Amazing.
0:22:56 > 0:22:58There's a list of about 47 different
0:22:58 > 0:23:00extraordinary good ingredients in this.
0:23:00 > 0:23:01Sweet and hot and then...
0:23:01 > 0:23:04- The sriracha comes through.- Mmm.- Mmm.
0:23:04 > 0:23:07When it comes to barbecuing, I'm a complete novice,
0:23:07 > 0:23:11but after everything I've seen and eaten today, I am totally on board.
0:23:11 > 0:23:15It's fun, easy, delicious, and everyone can do it.
0:23:20 > 0:23:23- You all right with your pies, mate? - Yeah! Oh, look at that.
0:23:23 > 0:23:26- And they look lush too. - Golden! Yeah.- Yes.
0:23:26 > 0:23:29That's a beautiful goldenness.
0:23:29 > 0:23:31- They look fantastic.- Thank you.
0:23:33 > 0:23:36We've got the tricky part, turning my baklava out now.
0:23:37 > 0:23:39- Wish me luck!- Good luck.
0:23:39 > 0:23:42- No good luck... I'm joking. - No good luck.
0:23:42 > 0:23:43LAUGHTER
0:23:43 > 0:23:45'My carrot and pistachio baklava
0:23:45 > 0:23:48'is bursting with sweet, syrupy goodness.
0:23:48 > 0:23:50'And my super chicken nuggets
0:23:50 > 0:23:53'with smoked paprika and anchovy mayonnaise
0:23:53 > 0:23:56'reinvent this most favourite of finger foods.'
0:23:56 > 0:23:59That's the one thing I'm missing on mine.
0:23:59 > 0:24:00There's no clean, fresh herbs.
0:24:00 > 0:24:03No clean, fresh herbs? You want a little bit?
0:24:03 > 0:24:06- Nah, it's all right, don't worry.- Sure?
0:24:06 > 0:24:09I'll just stick with deep-fried stuff and a tub of mayonnaise!
0:24:09 > 0:24:13Those spicy salmon balls with their oyster sauce mayonnaise
0:24:13 > 0:24:17look irresistible, and as for Ching's chicken and mushroom pies,
0:24:17 > 0:24:20they're serious competition for my nuggets.
0:24:20 > 0:24:23- All right, then. Let's get them over to the table.- There you go.
0:24:23 > 0:24:25Look at that!
0:24:25 > 0:24:28- OK.- OK.- Tell me what you think. - Quite warm still.
0:24:28 > 0:24:30Full of flavour. Full of meat.
0:24:30 > 0:24:32- You happy?- That is delicious! - You a happy chappie?
0:24:32 > 0:24:34The mushrooms in that are beautiful.
0:24:34 > 0:24:37- Shiitake mushrooms are fantastic, aren't they?- Mmm.- Mmm.
0:24:37 > 0:24:39They taste absolutely stunning.
0:24:39 > 0:24:42Really, you know, heart-warming mouthful of food.
0:24:42 > 0:24:45- That's only half the story, though, right?- This is the salmon.
0:24:45 > 0:24:48- Yes, this is the salmon. - That is just delicious.
0:24:48 > 0:24:50- That salmon comes through really nicely, doesn't it?- Mmm.
0:24:50 > 0:24:53- The salmon is so nice and pink in the middle.- Nice and pink.
0:24:53 > 0:24:56It's creamy inside. I've chosen something to go with this.
0:24:56 > 0:24:59We chilled it earlier, of course. So we've gone with sake.
0:24:59 > 0:25:01- Oh, I love sake! - Yeah, sake's a weird thing.
0:25:01 > 0:25:04- It's become really, really popular in restaurants recently.- Mm-hm.
0:25:04 > 0:25:07Yeah, in London, in the top Japanese restaurants in London,
0:25:07 > 0:25:11some of them cost as much as £500, £1,000 a bottle.
0:25:11 > 0:25:13What's the reason for that? Is it aged, like a vintage wine?
0:25:13 > 0:25:16It's made from very special grains of rice,
0:25:16 > 0:25:19and the outside of the grain is where all the fat and protein is.
0:25:19 > 0:25:22It's the pure centre that makes the special, special sakes.
0:25:22 > 0:25:24So sometimes, they polish away the whole grains
0:25:24 > 0:25:27so there's only about 17, 19% of the grain left.
0:25:27 > 0:25:29So that's why it's expensive,
0:25:29 > 0:25:31because you're making it from little bits of powder.
0:25:31 > 0:25:34So this one - widely available, Sawanotsuru.
0:25:34 > 0:25:38- What percentage volume is it? - Lovely.- This one is 14.5. It varies.
0:25:38 > 0:25:41- Wow.- It can vary between 14 and 16, 17, something like that.
0:25:41 > 0:25:43So it's a little bit stronger
0:25:43 > 0:25:45than you would normally associate with wine.
0:25:45 > 0:25:47- Yeah.- And that's why we get a smaller measure.
0:25:47 > 0:25:49It looks... LAUGHTER
0:25:49 > 0:25:51I was just checking!
0:25:51 > 0:25:54It's got a wonderful kind of sour alcohol-y kick going to it.
0:25:54 > 0:25:56It's lovely, isn't it?
0:25:56 > 0:25:59It always reminds me of candyfloss, there's a little sweetie-ness about it.
0:25:59 > 0:26:02There's no aftertaste, there's no huge amount of cloyingness
0:26:02 > 0:26:04in the mouth or anything. It's just really refreshing.
0:26:04 > 0:26:07- Refreshing, yeah. - Really clean, really beautiful.
0:26:07 > 0:26:10If you can't find sake, dry sherry does most of the job.
0:26:10 > 0:26:13'You can find some more of Joe's drink suggestions
0:26:13 > 0:26:16'on the Food And Drink website, along with all our recipes.
0:26:16 > 0:26:21'Now it's the moment of truth for my super nuggets!'
0:26:21 > 0:26:22Mmm!
0:26:22 > 0:26:25- Wow.- The batter is lovely and crunchy.
0:26:25 > 0:26:30And the meat inside, the chicken is really still nice and juicy.
0:26:30 > 0:26:32That's a proper nugget.
0:26:32 > 0:26:34That dip is amazing. OK.
0:26:34 > 0:26:36It's like a tear and share, isn't it!
0:26:36 > 0:26:38Yeah, that's part of the fun of baklava.
0:26:38 > 0:26:40Tear and share, that's exactly it.
0:26:40 > 0:26:44- It's not pretty, is it, eating the stuff, but it tastes so good.- Mmm!
0:26:44 > 0:26:45None of this is pretty.
0:26:45 > 0:26:48And eating it, you look even unprettier!
0:26:48 > 0:26:51Seriously, Tom, that is delicious. It's really tasty of carrot.
0:26:51 > 0:26:55- I've got something for you, Tom. - Delicious. So good.
0:26:55 > 0:26:57- Beavertown Neck Oil. - I love the sound of that already!
0:26:57 > 0:26:59I've fallen in love with it.
0:26:59 > 0:27:01You haven't even got to open it! I just want it.
0:27:01 > 0:27:02It's almost the best beer name ever.
0:27:02 > 0:27:05All their beers have got cool names.
0:27:05 > 0:27:08But this is one of the great new vanguard
0:27:08 > 0:27:10of craft beer in this country.
0:27:10 > 0:27:14It's a West Coast American-style IPA, which is hoppier,
0:27:14 > 0:27:17it's got more acidity, it's fresher, it's tangier,
0:27:17 > 0:27:19and it goes with all the flavours we're talking about here.
0:27:19 > 0:27:22It is in a can, and a lot of people say,
0:27:22 > 0:27:24"Well, why can't we have it in a bottle?
0:27:24 > 0:27:26"Isn't it better in a bottle?" Well, stop the press.
0:27:26 > 0:27:28- Cans are better than bottles. - Really?
0:27:28 > 0:27:32This is the best way to store beer for transport,
0:27:32 > 0:27:34and you'll see more and more cans appearing
0:27:34 > 0:27:36and fewer and fewer bottles.
0:27:36 > 0:27:39- Do you know what that is? - That's bitter.- That is amazing.
0:27:39 > 0:27:42A bitter brew. But the more you taste...
0:27:42 > 0:27:43We could just leave the food.
0:27:43 > 0:27:46A couple of tins of Neck Oil, who cares what we're eating?!
0:27:46 > 0:27:48THEY LAUGH
0:27:48 > 0:27:50So, the big question is, which dish do you prefer?
0:27:50 > 0:27:52Look, I've seen the size of Ching's chopper.
0:27:52 > 0:27:55Sorry, I'm going to say this just hiding behind the ice bucket
0:27:55 > 0:27:58slightly. Tom, I love the fact you did baklava.
0:27:58 > 0:28:01I didn't expect to see such delicious pudding-y finger food.
0:28:01 > 0:28:04But I think I want to give it to you this week.
0:28:04 > 0:28:07- Awww!- I'm so sorry, Ching. You know how much I adore your food.
0:28:07 > 0:28:10I'll be honest - I've given him a tenner to say that,
0:28:10 > 0:28:12and it's probably because I pinched your garnish anyway,
0:28:12 > 0:28:13but thank you very much.
0:28:13 > 0:28:15Do leave the pies on the way out as well!
0:28:15 > 0:28:18No, I'm taking them with me now! Forget it!
0:28:18 > 0:28:22'Next time, Daniel Clifford is pitching his little luxury...'
0:28:22 > 0:28:26You can see the pressure's starting to kick in now. My head's gone blank.
0:28:26 > 0:28:27'..up against mine.'
0:28:27 > 0:28:30Why did you do that to me?! We're supposed to be friends!
0:28:30 > 0:28:31I am your friend!
0:28:31 > 0:28:34And Arabella Weir gets pushy in the patisserie.
0:28:34 > 0:28:36- Gentle, gentle, gentle, gentle! - No, no, no!
0:28:36 > 0:28:38Just learn to let go!