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-We're here to put Britain back on the food map. -To save fantastic British produce from extinction. | 0:00:02 | 0:00:07 | |
-But we need your help. -Essential ingredients that have been here for centuries... | 0:00:07 | 0:00:12 | |
Are in danger of disappearing... | 0:00:12 | 0:00:14 | |
Forever! | 0:00:14 | 0:00:15 | |
Together, we want everyone to get back to British culinary basics... | 0:00:15 | 0:00:20 | |
-And help us to revive our fabulous... -Magnificent... | 0:00:20 | 0:00:24 | |
-Mouth-watering... -Unique... | 0:00:24 | 0:00:26 | |
And utterly delicious food heritage. | 0:00:26 | 0:00:29 | |
Great British Food Revival is back! | 0:00:29 | 0:00:31 | |
It's one ingredient we seem to take for granted | 0:01:09 | 0:01:12 | |
and it's used mainly in all types of cooking. | 0:01:12 | 0:01:15 | |
As a nation, we eat 11 billion of them every year - | 0:01:15 | 0:01:18 | |
that's 182 per person - but mainly one variety. | 0:01:18 | 0:01:23 | |
Because, for the last 100 years, we've seen a decline in choice, | 0:01:23 | 0:01:27 | |
so I'm James Martin and I'll hopefully reignite your passion | 0:01:27 | 0:01:30 | |
and find out the best of all of the great British eggs. | 0:01:30 | 0:01:34 | |
On my campaign to revive other types of British eggs, | 0:01:34 | 0:01:38 | |
I'll be meeting farmers who are as passionate about eggs as I am. | 0:01:38 | 0:01:42 | |
-All our little girls. -You're a busy parent if this is all your little girls! | 0:01:42 | 0:01:46 | |
'I'll get vocal about our seldom-used great British quail eggs...' | 0:01:46 | 0:01:50 | |
-A lot of noise comes out of these little things. -Oh, yes! | 0:01:50 | 0:01:53 | |
'..and best of all, I'll be sharing my all-time favourite ways to cook | 0:01:53 | 0:01:57 | |
'with these neglected little beauties...' Oh, oh! | 0:01:57 | 0:02:00 | |
'..including my melt-in-the-mouth strawberry sponge cake made with duck eggs.' | 0:02:00 | 0:02:04 | |
If there's Heaven, this is it. It's right here, right now. | 0:02:04 | 0:02:07 | |
I'm a pastry chef and I absolutely adore eggs | 0:02:10 | 0:02:15 | |
in all shapes and sizes. | 0:02:15 | 0:02:17 | |
Eggs have got to be one ingredient | 0:02:17 | 0:02:18 | |
that we really do take for granted in cooking. | 0:02:18 | 0:02:21 | |
We, of course, use hen's eggs all over the place in our food. | 0:02:21 | 0:02:24 | |
But if you venture a little further afield, and go for duck and quail, | 0:02:24 | 0:02:28 | |
the flavour is so much better. | 0:02:28 | 0:02:30 | |
Duck and quail's eggs were once an important part | 0:02:30 | 0:02:33 | |
of our diet, gorged on by Henry VIII and revered by Mrs Beeton. | 0:02:33 | 0:02:36 | |
But ask anybody what kind of eggs they eat nowadays, you only get one answer. | 0:02:36 | 0:02:40 | |
-Hen's eggs. -Hen's eggs. | 0:02:40 | 0:02:42 | |
-What other kind of eggs are there? -Never bought duck or quail eggs. | 0:02:42 | 0:02:46 | |
They're probably nice, I don't know. | 0:02:46 | 0:02:48 | |
They're more than quite nice, they're delicious and are starting to reappear in our supermarkets. | 0:02:50 | 0:02:56 | |
I've come to Fakenham in Norfolk to begin my campaign to convince you | 0:02:56 | 0:03:01 | |
to give alternative eggs a go and I'm starting with duck eggs. | 0:03:01 | 0:03:04 | |
Really, my memory of duck eggs in particular | 0:03:04 | 0:03:07 | |
comes from when I was training in France. | 0:03:07 | 0:03:10 | |
They used to have duck eggs on the menu | 0:03:10 | 0:03:12 | |
more than hen's eggs. I remember the salad, salade de gesiers, | 0:03:12 | 0:03:17 | |
which you would never have on the menu in the UK | 0:03:17 | 0:03:20 | |
or, if you put it on the menu, you're pretty brave as a chef, cos nobody would want it. | 0:03:20 | 0:03:24 | |
It's a salad of duck gizzards, | 0:03:24 | 0:03:26 | |
and the duck gizzards came in a tin and they came in a tin of duck fat, | 0:03:26 | 0:03:31 | |
and they confited the gizzards, and you served that | 0:03:31 | 0:03:33 | |
as a salad of crispy bacon, the warm gizzards, | 0:03:33 | 0:03:36 | |
and this sort of poached and pan-fried duck egg, | 0:03:36 | 0:03:40 | |
and the flavour of the duck egg was something very different to the hen's eggs that I'd had as a kid. | 0:03:40 | 0:03:45 | |
Just the flavour, the richness, | 0:03:45 | 0:03:47 | |
the butteriness and the fattiness of the whole egg. | 0:03:47 | 0:03:51 | |
'But it would appear I'm in the minority. | 0:03:51 | 0:03:53 | |
'Here in the UK, we buy just over 10 million duck eggs a year | 0:03:53 | 0:03:57 | |
'compared to a massive 11 billion hen's eggs. | 0:03:57 | 0:04:01 | |
'It's a depressing figure, but hasn't put off poultry farmer | 0:04:01 | 0:04:04 | |
'David Perowne, who's recently branched out into duck eggs.' | 0:04:04 | 0:04:07 | |
So you started with 50 ducks? There's more than 50 here! | 0:04:07 | 0:04:11 | |
-We've got about 300 here. -Right. -We bought them as ducklings, | 0:04:11 | 0:04:14 | |
vaccinate them as we go, then they come in to lay. | 0:04:14 | 0:04:17 | |
And what's the main difference between, say, | 0:04:17 | 0:04:20 | |
producing duck eggs as opposed to chicken eggs? | 0:04:20 | 0:04:23 | |
-They don't probably lay quite as many per day as a chicken. -Yeah. | 0:04:23 | 0:04:26 | |
You've got that. But the main difference, | 0:04:26 | 0:04:28 | |
-with economics, is they eat newly twice the amount of food. -'It means they're slightly more expensive | 0:04:28 | 0:04:33 | |
'than hen's eggs, but you get plenty for your money.' | 0:04:33 | 0:04:36 | |
A chicken egg will be about 60g, and these'll be about 80g egg, | 0:04:36 | 0:04:41 | |
-so you get a lot more of an egg. -The flavour of a duck egg is far superior to a hen's egg to me. | 0:04:41 | 0:04:45 | |
Well, it is. The yolk is bigger, and that's where the flavour is. | 0:04:45 | 0:04:49 | |
-I mean, ask all children what's the bit they like eating, the yolk. -Yeah. | 0:04:49 | 0:04:53 | |
And so, suddenly, you have something that's very flavourful, | 0:04:53 | 0:04:57 | |
easy to use, I mean, you can do everything you want to do with it. | 0:04:57 | 0:05:00 | |
You can do everything you can with a chicken egg but with more flavour. | 0:05:00 | 0:05:04 | |
'So, the next time you see duck eggs in your supermarket, pop them in your basket. | 0:05:04 | 0:05:08 | |
'They might be a bit pricier than hen's eggs, but trust me, they're well worth it.' | 0:05:08 | 0:05:13 | |
-Still warm as well, these ones. -Yeah. I think that's enough. | 0:05:15 | 0:05:20 | |
'And to inspire you to start cooking with duck eggs at home, | 0:05:22 | 0:05:25 | |
'I'm going to use David's incredible eggs to create | 0:05:25 | 0:05:28 | |
'my very own take on salade de gesiers.' | 0:05:28 | 0:05:31 | |
I'll do a deep-fried, crispy duck egg, with a duck confit salad. | 0:05:31 | 0:05:35 | |
Now, for this recipe, we'll soft-boil the duck eggs. | 0:05:39 | 0:05:42 | |
First of all, boiling salted water. | 0:05:42 | 0:05:45 | |
And what I'm going to use is a touch of vinegar. | 0:05:45 | 0:05:47 | |
Now, it's a good trick putting vinegar in, because, | 0:05:47 | 0:05:50 | |
as the eggs roll around in the boiling water, | 0:05:50 | 0:05:53 | |
sometimes the shells crack, and doing so allows the whites to come out. | 0:05:53 | 0:05:57 | |
If we put the vinegar in, it will hold it all together. | 0:05:57 | 0:06:00 | |
Hen's eggs, soft-boiled, you want about five minutes. | 0:06:00 | 0:06:04 | |
With duck eggs, you're looking about 5.5 minutes, purely the fact | 0:06:04 | 0:06:08 | |
it's all down to size. 'And you can see the difference between the two, | 0:06:08 | 0:06:11 | |
'if you crack open a hen's egg, then a duck egg.' | 0:06:11 | 0:06:14 | |
You can see straightaway on here, the size of the yolks, | 0:06:14 | 0:06:17 | |
but, most importantly, the size of the whole egg. | 0:06:17 | 0:06:20 | |
'Which is a whopping 30% larger than a hen's egg and worth every penny.' | 0:06:20 | 0:06:24 | |
Our eggs are ready. | 0:06:24 | 0:06:27 | |
These can come straight out into the ice-cold water. | 0:06:27 | 0:06:31 | |
Just instantly stops it from cooking. | 0:06:32 | 0:06:36 | |
We can leave those now to go cold. 'While I make a pickle.' | 0:06:36 | 0:06:40 | |
It's very, very quick, very simple but tastes delicious with this. | 0:06:40 | 0:06:44 | |
'All you need is some pitted cherries, a sliced shallot | 0:06:46 | 0:06:50 | |
'and three store cupboard staples heated together - | 0:06:50 | 0:06:53 | |
'rice wine vinegar... | 0:06:53 | 0:06:56 | |
'a pinch of salt and a sprinkling of sugar.' | 0:06:56 | 0:07:00 | |
It's nothing more complicated than that. | 0:07:00 | 0:07:02 | |
Normally, with pickled onions and that kind of thing, you had to wait 3-4 months. | 0:07:02 | 0:07:06 | |
This is really quick, really simple, great flavour for our salad. | 0:07:06 | 0:07:10 | |
'And while that infuses, we can peel our eggs.' | 0:07:10 | 0:07:13 | |
Now, always on an egg, | 0:07:13 | 0:07:15 | |
you have a little white membrane that's just underneath the shell. | 0:07:15 | 0:07:18 | |
So, the idea is to get your finger | 0:07:18 | 0:07:20 | |
just underneath that membrane first of all, | 0:07:20 | 0:07:23 | |
and it becomes easier to peel. | 0:07:23 | 0:07:26 | |
'Once that's done, you can coat them in the breadcrumbs.' | 0:07:26 | 0:07:29 | |
So you've got the flour, the egg and the crumb. So first off... | 0:07:29 | 0:07:34 | |
roll it around in the flour, | 0:07:34 | 0:07:37 | |
then in the egg | 0:07:37 | 0:07:40 | |
and then in the breadcrumbs. | 0:07:40 | 0:07:42 | |
So, there you have it - a nice, little sort of egg | 0:07:42 | 0:07:46 | |
ready for deep-fat frying. With that, I'll do a little salad. | 0:07:46 | 0:07:50 | |
'Using mixed leaves with a sherry vinegar and olive oil dressing | 0:07:50 | 0:07:53 | |
'that'll go brilliantly with my next ingredient.' | 0:07:53 | 0:07:56 | |
I'm going to incorporate into our salad this duck confit. | 0:07:56 | 0:07:59 | |
You can actually buy these nowadays in jars, but what it is is, | 0:07:59 | 0:08:05 | |
basically, a duck leg that's been salted and cooked in duck fat. | 0:08:05 | 0:08:09 | |
So we're just going to basically just break the duck confit, | 0:08:09 | 0:08:15 | |
like that, a little bit in there. | 0:08:15 | 0:08:19 | |
I got some bacon. Just a simple little salad. | 0:08:19 | 0:08:24 | |
'And before we dress it, we can deep-fry the duck egg in hot oil.' | 0:08:24 | 0:08:28 | |
And once in the fryer, it wants to deep-fat fry for about 20-30 seconds. | 0:08:28 | 0:08:32 | |
'Until it's a lovely shade of golden brown.' | 0:08:32 | 0:08:36 | |
And there you have it - a deep-fried crispy duck egg. | 0:08:37 | 0:08:41 | |
'Easy! Time to put everything else together.' | 0:08:41 | 0:08:43 | |
So just dress the salad in some of your sherry vinegar dressing. | 0:08:43 | 0:08:48 | |
'Add some of the cherry and shallot pickle.' | 0:08:48 | 0:08:51 | |
Then what you're looking to do, really, is just build a little nest on the plate, | 0:08:51 | 0:08:55 | |
so your duck egg can be placed on the top. | 0:08:55 | 0:08:58 | |
It's lovely and gooey and soft in the centre. | 0:08:58 | 0:09:01 | |
And then, what I like is just a pinch of rock salt on the top. | 0:09:01 | 0:09:08 | |
And look at that egg yolk. | 0:09:08 | 0:09:10 | |
What's great about this dish is you get... The egg yolk | 0:09:10 | 0:09:13 | |
gives you a nice dressing, you get the crispiness of the outside, | 0:09:13 | 0:09:18 | |
the whites are full of flavour... | 0:09:18 | 0:09:20 | |
Mmm! It's proper, proper flavour is that. | 0:09:22 | 0:09:26 | |
It's how eggs should taste. That's what it's all about - the taste. | 0:09:26 | 0:09:29 | |
That's what food should be about - taste! | 0:09:29 | 0:09:32 | |
And with a duck egg, you really get that. It's delicious! | 0:09:32 | 0:09:36 | |
I want you to rediscover duck eggs, | 0:09:43 | 0:09:45 | |
a delicious ingredient largely overlooked in this country, | 0:09:45 | 0:09:49 | |
so I'm on my way to Dereham in Norfolk | 0:09:49 | 0:09:51 | |
to meet a producer who sells around 7.5 million duck eggs a year. | 0:09:51 | 0:09:55 | |
That's quite a turnaround given that, 70 odd years ago, | 0:09:55 | 0:09:58 | |
their reputation was in tatters because of health scares. | 0:09:58 | 0:10:01 | |
Salmonella has blighted the egg industry for years, | 0:10:01 | 0:10:04 | |
and it wasn't until recently, when the government stepped in | 0:10:04 | 0:10:08 | |
to create legislation that's almost eradicated it all in hen's eggs. | 0:10:08 | 0:10:11 | |
The same can't be said about duck eggs. | 0:10:11 | 0:10:14 | |
There's no legislation involved in any of their production. | 0:10:14 | 0:10:17 | |
It seems ridiculous to me that there should be a choice between the two. | 0:10:17 | 0:10:21 | |
It should be the same legislation across the board. | 0:10:21 | 0:10:24 | |
'Something producer Melandy Daniels is tackling head-on | 0:10:24 | 0:10:27 | |
'with her own set of stringent guidelines.' | 0:10:27 | 0:10:30 | |
Wow, this is impressive. | 0:10:30 | 0:10:32 | |
LOUD QUACKING | 0:10:32 | 0:10:34 | |
-All our little girls. -Your little girls? -Yes. | 0:10:34 | 0:10:39 | |
-You're a busy parent if this is all your little girls. -SHE LAUGHS | 0:10:39 | 0:10:43 | |
-How many is in here, then? -There's about between 350 and 500 per pen. | 0:10:43 | 0:10:48 | |
-Right. And are these different ages as we go down? -These first pens, | 0:10:48 | 0:10:53 | |
-the first four, they're called our Star 3s. -Yeah. | 0:10:53 | 0:10:58 | |
-These are coming towards the end of their laying life for us. -Right. | 0:10:58 | 0:11:03 | |
'Melandy keeps her ducks inside, | 0:11:03 | 0:11:05 | |
'to try to ensure they're free from infection, | 0:11:05 | 0:11:08 | |
'changes the straw regularly and vaccinates against salmonella.' | 0:11:08 | 0:11:11 | |
-These were hatched last Wednesday. -Last Wednesday? -Last Wednesday. | 0:11:11 | 0:11:15 | |
It's their birthday tomorrow. They'll be a week old. | 0:11:15 | 0:11:19 | |
-LAUGHTER -Great little things, aren't they? | 0:11:19 | 0:11:21 | |
So what age do you vaccinate these little fellas? | 0:11:21 | 0:11:25 | |
Start the course at two weeks, then 12 weeks and 18 weeks, | 0:11:25 | 0:11:29 | |
just before they start to lay. So by the time they come in to lay, | 0:11:29 | 0:11:32 | |
-they're fully vaccinated and covered. -I'll let you go. | 0:11:32 | 0:11:35 | |
-Run back. -LAUGHTER | 0:11:35 | 0:11:38 | |
'And the farm precautions don't stop there. They collect their eggs | 0:11:40 | 0:11:44 | |
'as soon as they're laid, disinfect them thoroughly | 0:11:44 | 0:11:47 | |
'and send a batch away for testing every month.' | 0:11:47 | 0:11:50 | |
-They grade them by light as well. Why? -Handling them by holding them up to the light, | 0:11:50 | 0:11:55 | |
you can see where the air sac is. It should always be at the top. | 0:11:55 | 0:11:58 | |
The egg stays fresher longer like that. | 0:11:58 | 0:12:01 | |
'But what sets these eggs apart is their own unique stamp, | 0:12:01 | 0:12:04 | |
'a sign of assurance, similar to that found on hen's eggs in the supermarket.' | 0:12:04 | 0:12:08 | |
And this is the important thing for me, where the Red Lion logo | 0:12:08 | 0:12:12 | |
denotes that it's from the UK, it's been vaccinated. | 0:12:12 | 0:12:16 | |
You've done more or less the same here but your own way of doing it. | 0:12:16 | 0:12:20 | |
-We print on the date the egg was laid, the best before date... -Yeah. | 0:12:20 | 0:12:26 | |
..and then I can tell you that these came from the Star 7s, | 0:12:26 | 0:12:30 | |
so we can more or less pin down which pen of ducks these came from. | 0:12:30 | 0:12:35 | |
If we are going to get people to eat more of these eggs, | 0:12:35 | 0:12:38 | |
then this is going to be the best way of going about it. | 0:12:38 | 0:12:40 | |
Yes. We're not just putting the details on the egg, | 0:12:40 | 0:12:44 | |
we put our name on that egg. The Blue Duck is a Watercress Lane duck. | 0:12:44 | 0:12:48 | |
'So Melandy's putting her head on the block in order to restore confidence in duck eggs. | 0:12:48 | 0:12:53 | |
'And there's a chef in South London who's doing much the same thing, | 0:12:54 | 0:12:58 | |
'naming his restaurant after his favourite ingredient.' | 0:12:58 | 0:13:01 | |
-On the menu, you've a choice between hen's egg and the duck egg. -Yeah. | 0:13:01 | 0:13:05 | |
When you first opened, I'm assuming | 0:13:05 | 0:13:07 | |
-the hen's eggs were more popular. -They were winning hands down. -Yes. | 0:13:07 | 0:13:11 | |
And at the moment, they're running kind of parallel, | 0:13:11 | 0:13:13 | |
and maybe the duck egg might be even taking the lead now. | 0:13:13 | 0:13:18 | |
-People get to taste it and understand the taste. -Absolutely. | 0:13:18 | 0:13:22 | |
-Do you think that's where it comes from? -I think so. | 0:13:22 | 0:13:24 | |
At first, people were apprehensive, a little bit weary. | 0:13:24 | 0:13:27 | |
"It's a bit rich, it's a bit this," | 0:13:27 | 0:13:29 | |
and now people are appreciating the flavour of the duck egg. | 0:13:29 | 0:13:33 | |
'It's great news and just goes to show that, | 0:13:33 | 0:13:36 | |
'once you've tasted them, there's no going back.' | 0:13:36 | 0:13:40 | |
-You had the duck eggs as well? -Always duck eggs. | 0:13:40 | 0:13:42 | |
Why always duck eggs? Do you like the taste? | 0:13:42 | 0:13:45 | |
There's much more flavour, bigger, fuller, always. And it's a bit of a novelty. | 0:13:45 | 0:13:50 | |
There you go, gents. Regulars here. | 0:13:54 | 0:13:58 | |
-But you've never tried duck eggs before, have you? -No. | 0:13:58 | 0:14:02 | |
Tell us what you think. | 0:14:02 | 0:14:04 | |
-It's a little bit richer. -Richer? Would it be something, if you came back again, you would try again? | 0:14:10 | 0:14:15 | |
-Yeah. -Yeah? -Certainly. -Definitely. -We've got a convert over here. | 0:14:15 | 0:14:20 | |
LAUGHTER | 0:14:20 | 0:14:21 | |
It's such a shame, to be honest, that the humble duck egg | 0:14:21 | 0:14:25 | |
has had a reputation that it's never really managed to shake off, | 0:14:25 | 0:14:28 | |
as it's a great British product. But if more places like this open up, | 0:14:28 | 0:14:32 | |
serving great breakfast like that, maybe our attitudes might change! | 0:14:32 | 0:14:37 | |
'And duck eggs aren't just delicious at breakfast. | 0:14:38 | 0:14:41 | |
'They're a great alternative in cakes and puddings too, | 0:14:41 | 0:14:45 | |
'and, to prove it, here's my twist on a classic tea-time treat.' | 0:14:45 | 0:14:49 | |
As a nation, we've been baking cakes since the 18th century, | 0:14:49 | 0:14:52 | |
but it wasn't until the 19th century when the most famous cake of all was born - | 0:14:52 | 0:14:56 | |
Victoria sponge, named after Queen Victoria. | 0:14:56 | 0:14:58 | |
But what I'm going to do is bring it right to the 21st century | 0:14:58 | 0:15:02 | |
and use duck eggs to create a strawberry and cream sponge cake. | 0:15:02 | 0:15:05 | |
Now, the base of this recipe is sugar, first of all... | 0:15:09 | 0:15:14 | |
..and butter - it has to be made with butter. That's very important. | 0:15:15 | 0:15:19 | |
You can't make this with margarine, you don't get the same taste. | 0:15:19 | 0:15:23 | |
This is what I love about baking cakes, these fantastic bowls. | 0:15:23 | 0:15:26 | |
It reminds me of when my granny used to bake | 0:15:26 | 0:15:28 | |
and she used to use these stoneware bowls | 0:15:28 | 0:15:32 | |
and rub butter and flour together in her hands while watching Corrie. | 0:15:32 | 0:15:36 | |
And I've actually still got the bowl that she baked with all those years | 0:15:36 | 0:15:41 | |
at my home. But they're lovely. | 0:15:41 | 0:15:43 | |
There's something just a great feel and a shape to these things, | 0:15:43 | 0:15:46 | |
so a little bit of vanilla, purely optional if you want to put that in, | 0:15:46 | 0:15:50 | |
and then we whisk this up. | 0:15:50 | 0:15:53 | |
And it's really important that you use butter at room temperature. | 0:15:53 | 0:15:57 | |
We're just creaming the butter and sugar together, | 0:15:57 | 0:16:00 | |
and it just slightly changes colour and goes a little bit lighter. | 0:16:00 | 0:16:04 | |
Now we can add our duck eggs. 'You'll need five in total.' | 0:16:04 | 0:16:08 | |
And the secret, just add one at a time, | 0:16:08 | 0:16:12 | |
keep mixing all the time. | 0:16:12 | 0:16:14 | |
'Add them too quickly and the mixture will split.' | 0:16:14 | 0:16:18 | |
That looks good to me. And I've got some self-raising flour here. | 0:16:18 | 0:16:23 | |
I always mix this bit by hand, because if you make it by machine, | 0:16:26 | 0:16:30 | |
it toughens up the gluten in the flour, | 0:16:30 | 0:16:34 | |
and your cake doesn't end up being nice and light, | 0:16:34 | 0:16:37 | |
and that's what we're looking for. | 0:16:37 | 0:16:39 | |
So, if you're going to replace a standard recipe for duck eggs, | 0:16:39 | 0:16:44 | |
literally, you want a little less duck eggs, | 0:16:44 | 0:16:46 | |
cos they're much bigger than hen's eggs, | 0:16:46 | 0:16:50 | |
so just drop the amount of eggs down in a standard recipe. | 0:16:50 | 0:16:54 | |
'Once everything's combined, divide the mixture between two tins.' | 0:16:54 | 0:16:57 | |
If you put too much sponge in one tin, | 0:16:57 | 0:17:02 | |
and try and cut it in half after it's cooked, | 0:17:02 | 0:17:05 | |
the outside tends to be quite dry | 0:17:05 | 0:17:08 | |
before the inside is actually cooked. | 0:17:08 | 0:17:11 | |
And then spread this mixture down a little bit, not too much. | 0:17:11 | 0:17:15 | |
'Place them in a medium-hot oven.' | 0:17:15 | 0:17:17 | |
This needs to go in for about 18-20 minutes, until it's nicely cooked. | 0:17:19 | 0:17:25 | |
Now, with that... This is where purists would have a heart attack, | 0:17:25 | 0:17:29 | |
because Victoria sponge classically is served with raspberry jam. | 0:17:29 | 0:17:35 | |
I'm actually going to make a strawberry jam. | 0:17:35 | 0:17:38 | |
'This isn't a classic jam either - it's quick and easy, ready in minutes.' | 0:17:38 | 0:17:42 | |
I'm going to add less sugar, some lemon... | 0:17:42 | 0:17:45 | |
'Which will help it set.' | 0:17:45 | 0:17:47 | |
..before I add the fruit. | 0:17:50 | 0:17:53 | |
'You'll need about 500 grams, hulled and halved if they're big.' | 0:17:53 | 0:17:58 | |
And we cook this really rapidly for about 10 minutes. | 0:17:58 | 0:18:02 | |
This will speed it up, but the offset is it won't last very long, | 0:18:02 | 0:18:06 | |
so in the fridge a maximum of a week, that's all it's going to last. | 0:18:06 | 0:18:10 | |
'And while that's cooling, we can make our garnish, | 0:18:10 | 0:18:12 | |
'strawberries dipped in melted-sugar caramel.' | 0:18:12 | 0:18:16 | |
This sugar's extremely hot. | 0:18:16 | 0:18:19 | |
So make sure you dip the strawberry and not your finger, | 0:18:19 | 0:18:24 | |
cos you'll only do it once. | 0:18:24 | 0:18:27 | |
And then, you can see our jam as it starts to thicken, | 0:18:27 | 0:18:31 | |
and all we can do know is just transfer it onto a tray... | 0:18:31 | 0:18:36 | |
Allow it to cool, and there you have it - | 0:18:39 | 0:18:43 | |
an instant, quick strawberry jam. | 0:18:43 | 0:18:46 | |
'The perfect filling for our duck egg sponges, which have now cooled.' | 0:18:46 | 0:18:50 | |
Traditionally, of course, this would be filled with raspberry jam, | 0:18:50 | 0:18:53 | |
and just raspberry jam, and topped off with caster sugar. | 0:18:53 | 0:18:56 | |
However, if the WI are watching, I do apologise, | 0:18:56 | 0:18:59 | |
cos this is not a classic Victoria sponge, this is my version. | 0:18:59 | 0:19:03 | |
Cos the last time I entered this for a WI competition, I got banned. | 0:19:03 | 0:19:08 | |
They banned me on all fronts, because they said it shouldn't have double cream in it. | 0:19:08 | 0:19:12 | |
I filled it full of strawberry jam and I put icing sugar on the top. | 0:19:12 | 0:19:16 | |
Between me and you, it tasted the best. | 0:19:16 | 0:19:19 | |
But it didn't win. | 0:19:19 | 0:19:21 | |
In fact, it didn't even come last. It got disqualified. | 0:19:21 | 0:19:25 | |
Now, no need to over-whip this, just leave it probably at that, | 0:19:27 | 0:19:32 | |
just lightly whipped. | 0:19:32 | 0:19:34 | |
So, to assemble this, pick whichever top you like as the base, | 0:19:36 | 0:19:41 | |
and then we can spread it full of this jam. | 0:19:41 | 0:19:45 | |
And put plenty on as well, | 0:19:45 | 0:19:47 | |
because I guarantee people are going to dive into this. | 0:19:47 | 0:19:50 | |
'Topped with lashings of double cream.' | 0:19:50 | 0:19:52 | |
Oh, oh! | 0:19:52 | 0:19:54 | |
Look at this. | 0:19:54 | 0:19:56 | |
And I can grab the top part of the sponge. | 0:19:56 | 0:20:00 | |
And then finish that off with some icing sugar. | 0:20:07 | 0:20:11 | |
And last but not at least, our caramel-dipped strawberries. | 0:20:11 | 0:20:15 | |
And there you have it - who could resist that? | 0:20:15 | 0:20:18 | |
My strawberry and cream cake made with duck eggs. | 0:20:18 | 0:20:20 | |
But the real, true test, to see whether these duck eggs | 0:20:24 | 0:20:27 | |
are well worth it, is when you look inside. | 0:20:27 | 0:20:30 | |
A light, delicate sponge. | 0:20:30 | 0:20:32 | |
It really does make the difference in terms of colour | 0:20:32 | 0:20:35 | |
and, most importantly, flavour. | 0:20:35 | 0:20:37 | |
Oh, ho, ho, ho! | 0:20:37 | 0:20:39 | |
If there's Heaven, this is it. It's right here, right now. | 0:20:41 | 0:20:46 | |
I want you to start appreciating other types of eggs. | 0:20:54 | 0:20:57 | |
I'm off to Kirdford in West Sussex to track down another one. | 0:20:57 | 0:21:01 | |
Hopefully, I've persuaded you to try | 0:21:01 | 0:21:04 | |
one more egg in your shopping basket, the duck egg. | 0:21:04 | 0:21:08 | |
However, there's one more I want you to look at as well, | 0:21:08 | 0:21:11 | |
and it's only a little one - the humble quail's egg. | 0:21:11 | 0:21:14 | |
An egg with a long, auspicious history, found on Norman, | 0:21:14 | 0:21:17 | |
Tudor and Victorian menus, and now considered | 0:21:17 | 0:21:21 | |
a bit of a luxury item, only bought on special occasions, if at all. | 0:21:21 | 0:21:25 | |
That's something that this quail farmer hopes to change. | 0:21:25 | 0:21:28 | |
-A lot of noise comes out of these little things. -Oh, yes. | 0:21:28 | 0:21:32 | |
Good alarm clocks. | 0:21:32 | 0:21:33 | |
How do you get started into farming quail? It's not the usual... | 0:21:33 | 0:21:37 | |
It all started as a hobby. | 0:21:37 | 0:21:38 | |
We've kept hens for a good number of years, in the back garden. | 0:21:38 | 0:21:44 | |
We went to a county show one year | 0:21:44 | 0:21:47 | |
and we saw about half a dozen in a small rabbit hutch. | 0:21:47 | 0:21:50 | |
My son, Charlie, asked the guy who was selling them | 0:21:50 | 0:21:54 | |
how much room they'd normally need. | 0:21:54 | 0:21:57 | |
The guy said, "You could probably get another dozen in there." | 0:21:57 | 0:22:01 | |
So, he looked at me and I looked at him | 0:22:01 | 0:22:03 | |
and we thought, "Better take these little guys home." | 0:22:03 | 0:22:05 | |
-And all of a sudden, we had all these eggs. -And what have we got now? | 0:22:05 | 0:22:09 | |
-We've got three of these, each with how many? -Each with about, erm... | 0:22:09 | 0:22:16 | |
about 150 in them. In these houses, they're free to fly, | 0:22:16 | 0:22:20 | |
they're free to roost on the ground - underneath, there's straw - | 0:22:20 | 0:22:24 | |
and to live as natural a life as we can give them. | 0:22:24 | 0:22:29 | |
So why do you think they're not so popular as they used to be here? | 0:22:29 | 0:22:32 | |
-I think not many people keep them over here. -You can't be one of... | 0:22:32 | 0:22:37 | |
one of just a very few. | 0:22:37 | 0:22:38 | |
-It's the first quail farm that I've ever come across in the UK. -Yeah, it's pretty niche. | 0:22:38 | 0:22:44 | |
'Which is why we need to support them | 0:22:44 | 0:22:46 | |
'by buying quail's eggs all year round.' | 0:22:46 | 0:22:49 | |
There is a distinct flavour with quail's eggs, | 0:22:49 | 0:22:52 | |
that separates them apart from duck eggs and hen's eggs. | 0:22:52 | 0:22:55 | |
Mmm. They're kind of the opposite end of the spectrum from duck eggs. | 0:22:55 | 0:23:00 | |
They're a much lighter, more subtle taste, | 0:23:00 | 0:23:05 | |
with a really nice, creamy texture. | 0:23:05 | 0:23:07 | |
'And there's so much you can do with them.' | 0:23:07 | 0:23:09 | |
One of the restaurants that we sell to, | 0:23:09 | 0:23:12 | |
they take our freshest eggs and poach them. | 0:23:12 | 0:23:15 | |
You've started smoking the eggs as well? | 0:23:15 | 0:23:18 | |
Yes, we've tried to do as many things as we can with them, | 0:23:18 | 0:23:22 | |
just to show how much is possible with them. | 0:23:22 | 0:23:24 | |
I think the more people become aware about them, | 0:23:24 | 0:23:26 | |
the more people use them, the less of... | 0:23:26 | 0:23:29 | |
dare I say it, the fine delicacy they'll be, | 0:23:29 | 0:23:32 | |
and accessible to many people. | 0:23:32 | 0:23:34 | |
-Absolutely, yeah. -What's your favourite? | 0:23:34 | 0:23:37 | |
If you could pick anything to do with them, | 0:23:37 | 0:23:39 | |
-what's your favourite? -I like the Scotch eggs myself! | 0:23:39 | 0:23:42 | |
'Sounds good to me. Nik's wife, Sylvia, makes them to sell at farmers' markets. | 0:23:42 | 0:23:46 | |
'As luck would have it, there's a fresh batch in the fryer.' | 0:23:46 | 0:23:49 | |
-OK. And there we are. -Looks good to me. -One hot, fresh egg. | 0:23:49 | 0:23:55 | |
-I can get you a clean knife, if you like. -That's all right. | 0:23:55 | 0:23:59 | |
Of course, these are great, being smaller, children like them. | 0:24:02 | 0:24:07 | |
They're hot but they're delicious. | 0:24:07 | 0:24:10 | |
And much easier to eat, being that sort of size. | 0:24:10 | 0:24:13 | |
That's right - for people who haven't got such a big appetite, | 0:24:13 | 0:24:16 | |
I think they're really pretty little... | 0:24:16 | 0:24:18 | |
Unlike people like me, who would want about six of these. | 0:24:18 | 0:24:21 | |
That's right. You can make yours with a goose egg. | 0:24:21 | 0:24:23 | |
Thanks very much(!) | 0:24:23 | 0:24:25 | |
'Yeah, I might just try that, and you should too, | 0:24:25 | 0:24:28 | |
'because British duck and quail farmers deserve our support.' | 0:24:28 | 0:24:31 | |
What's great about this here, you've got a thriving, | 0:24:31 | 0:24:34 | |
successful business, brought out of just a hobby. | 0:24:34 | 0:24:37 | |
It goes to show that quail's eggs shouldn't just be | 0:24:37 | 0:24:40 | |
eaten for Christmas, because they taste delicious, | 0:24:40 | 0:24:42 | |
and we should appreciate them all year round. | 0:24:42 | 0:24:45 | |
And here's a great recipe that will help you do just that. | 0:24:45 | 0:24:49 | |
It's bursting with flavour, takes minutes to make | 0:24:49 | 0:24:52 | |
and gives you the perfect lunch, supper, snack, you name it. | 0:24:52 | 0:24:56 | |
It's an Arbroath smokie pate | 0:24:56 | 0:24:58 | |
with soft-boiled quail's eggs and beetroot. | 0:24:58 | 0:25:00 | |
Timing is of course, crucial, when it comes to soft-boiled eggs, | 0:25:04 | 0:25:08 | |
none more so than quail's eggs, | 0:25:08 | 0:25:09 | |
because these tiny little things only want two minutes. | 0:25:09 | 0:25:13 | |
Boil in salted water, a little pinch of salt in there. | 0:25:13 | 0:25:17 | |
Some vinegar, bring that to the boil | 0:25:18 | 0:25:20 | |
and then we can drop in the quail's eggs. | 0:25:20 | 0:25:23 | |
While they are cooking away, on with our beetroot. | 0:25:27 | 0:25:30 | |
I've got some cooked beetroot here. | 0:25:30 | 0:25:32 | |
You can get this in supermarkets now. | 0:25:32 | 0:25:34 | |
'Don't mistake it for that pickled stuff.' | 0:25:34 | 0:25:36 | |
Just get it nice and thin. | 0:25:36 | 0:25:38 | |
'And when your eggs are done, pop them in ice-cold water | 0:25:40 | 0:25:44 | |
'to stop them cooking. | 0:25:44 | 0:25:46 | |
'And plate up your beetroot with another favourite of mine, | 0:25:46 | 0:25:49 | |
'caper berries.' | 0:25:49 | 0:25:51 | |
I love these things. They're really delicious in flavour. | 0:25:51 | 0:25:55 | |
Almost like a little miniature fruit inside. | 0:25:55 | 0:25:59 | |
Put a few of those on there. | 0:25:59 | 0:26:00 | |
'Then you can carefully peel your eggs.' | 0:26:00 | 0:26:03 | |
The good thing about these, particularly all soft-boiled eggs, | 0:26:03 | 0:26:06 | |
is once you peel them, they keep really well, | 0:26:06 | 0:26:09 | |
just in ice-cold water in the fridge, and they'll keep overnight. | 0:26:09 | 0:26:13 | |
All done. Then over to our pate. | 0:26:17 | 0:26:21 | |
These are Arbroath smokies. | 0:26:21 | 0:26:24 | |
What these are, are haddock. | 0:26:24 | 0:26:26 | |
A lot of people think these are like kippers - it's nothing like kippers. | 0:26:26 | 0:26:29 | |
The process is still the same, it's still hot-smoking, but kippers | 0:26:29 | 0:26:33 | |
are done with herring, this is haddock, and you just have them with butter. | 0:26:33 | 0:26:36 | |
I'm going to create a little pate with them. | 0:26:36 | 0:26:39 | |
'And it's dead simple. | 0:26:39 | 0:26:41 | |
'Just whack the fish in a food processor, minus the bones. | 0:26:41 | 0:26:44 | |
'Add a good squeeze of lemon juice, a little salt - | 0:26:44 | 0:26:48 | |
'remember, these are cured - lots of black pepper and some double cream.' | 0:26:48 | 0:26:53 | |
It's got to be double cream. | 0:26:53 | 0:26:54 | |
The reason being, as we blend it, it wants to create a pate. | 0:26:54 | 0:26:58 | |
If you use anything like creme fraiche... | 0:26:58 | 0:27:01 | |
..yoghurt or anything like that, it will split and it will end up, | 0:27:02 | 0:27:05 | |
basically, into a drink and not into a mousse. | 0:27:05 | 0:27:09 | |
We blend it. How long is that? | 0:27:11 | 0:27:13 | |
Five seconds? | 0:27:13 | 0:27:14 | |
Arbroath smokie pate. As easy as that. | 0:27:16 | 0:27:18 | |
'Dress the salad with a light vinaigrette.' | 0:27:18 | 0:27:21 | |
And then, just finish this off. | 0:27:23 | 0:27:26 | |
You've got your lovely quail's eggs, straight through, done, | 0:27:26 | 0:27:29 | |
and you can see, just perfectly soft-boiled. | 0:27:29 | 0:27:33 | |
And then, just to finish this off, you've got this mousse. | 0:27:36 | 0:27:40 | |
If you're feeling a bit brave, you can then do a little quenelle. | 0:27:40 | 0:27:46 | |
The difference between a dollop and a quenelle is 20 quid. | 0:27:49 | 0:27:53 | |
'And serve with some crunchy Melba toast.' | 0:27:53 | 0:27:56 | |
And there you have it, my Arbroath smokie pate | 0:27:56 | 0:27:58 | |
with soft-boiled quail's egg and beetroot. | 0:27:58 | 0:28:01 | |
The best way to revive our Great British eggs is to cook with them. | 0:28:08 | 0:28:12 | |
Here at a cookery school in Bristol, they're teaching people to do just that. | 0:28:12 | 0:28:16 | |
-Right, so, has anyone poached quail's eggs before? -No. | 0:28:17 | 0:28:21 | |
The reason I love eggs is because they are incredibly versatile, | 0:28:21 | 0:28:25 | |
but I find, whenever I suggest quail eggs or duck eggs to people, | 0:28:25 | 0:28:29 | |
very often the response is, "Ooh, I'm not sure about that." | 0:28:29 | 0:28:32 | |
Pour it all in, put the lid back on. | 0:28:32 | 0:28:35 | |
So, I think, people are missing out, if they're afraid. | 0:28:35 | 0:28:40 | |
Because you treat them in exactly the same way as a hen egg, | 0:28:40 | 0:28:43 | |
but you get so much more out of them. | 0:28:43 | 0:28:45 | |
So, these are your poached eggs. | 0:28:45 | 0:28:47 | |
Cooking with different eggs is completely new to me. | 0:28:47 | 0:28:49 | |
I've never cooked with anything but hen eggs. | 0:28:49 | 0:28:52 | |
I'd never tried them before, | 0:28:52 | 0:28:53 | |
because I didn't know what you did with them. | 0:28:53 | 0:28:57 | |
Now I know they are similar to hen's eggs, in that you can use them | 0:28:57 | 0:29:00 | |
in pretty much the same way, but they just are a slightly better flavour. | 0:29:00 | 0:29:04 | |
I've always steered well clear of duck eggs, because they look so different, | 0:29:04 | 0:29:08 | |
and they're the same as hen's eggs and they're much tastier. | 0:29:08 | 0:29:12 | |
Mmm. That's really, really lovely. | 0:29:12 | 0:29:14 | |
They're converted - so how about you? | 0:29:14 | 0:29:17 | |
It's such a shame - as a nation, | 0:29:17 | 0:29:18 | |
we seem to have lost our nation's appetite for variety in our eggs. | 0:29:18 | 0:29:22 | |
Hen's eggs are essential, but there are others out there. | 0:29:22 | 0:29:25 | |
These are great British staples and not just for the chosen few. | 0:29:25 | 0:29:28 | |
These are not luxury items, these are everyday items. | 0:29:28 | 0:29:31 | |
Duck eggs, quail's eggs, they produce fantastic flavour and taste | 0:29:31 | 0:29:35 | |
in cakes and other dishes. | 0:29:35 | 0:29:37 | |
So next time you're out shopping, try them - you won't be disappointed. | 0:29:37 | 0:29:41 | |
And now for a chef who is desperate to revive a produce | 0:29:45 | 0:29:48 | |
that everyone around the world loves eating, except us Brits. | 0:29:48 | 0:29:52 | |
I bet you were thinking I was going to come along | 0:29:53 | 0:29:56 | |
and start complaining about another endangered ingredient. | 0:29:56 | 0:30:00 | |
Well, this time, I'm not. | 0:30:00 | 0:30:01 | |
I'm going to start whingeing about the lack of support | 0:30:01 | 0:30:04 | |
Britain gives one of the greatest fishes, | 0:30:04 | 0:30:07 | |
that swims with abundance around its coastline. | 0:30:07 | 0:30:10 | |
And that's the great British mackerel. | 0:30:10 | 0:30:13 | |
'My name is Richard Corrigan. I'm fanatical about this fish. | 0:30:13 | 0:30:17 | |
'And I'm determined to do one thing... | 0:30:17 | 0:30:19 | |
'to persuade you - yes, you - | 0:30:19 | 0:30:22 | |
'to discover this great British delight.' | 0:30:22 | 0:30:24 | |
'I'll also be trying to persuade a first-time mackerel eater | 0:30:29 | 0:30:33 | |
'to take the plunge and taste it.' | 0:30:33 | 0:30:35 | |
I've never eaten fresh mackerel. | 0:30:35 | 0:30:37 | |
'I'll discover the shocking truth about where most of our mackerel is eaten.' | 0:30:37 | 0:30:41 | |
Russia, Egypt, Nigeria - because they value mackerel. | 0:30:41 | 0:30:45 | |
'And I'll be in the Revival kitchen, | 0:30:45 | 0:30:48 | |
'cooking up three brilliantly tasty fishy dishes. | 0:30:48 | 0:30:51 | |
'This is a real boy's dish.' | 0:30:51 | 0:30:53 | |
Every year on my annual leave, I go to southern Ireland, | 0:30:59 | 0:31:03 | |
to a wonderful place called Woodstown. | 0:31:03 | 0:31:05 | |
It's very near this gorgeous fishing village of Dunmore East. | 0:31:05 | 0:31:09 | |
I've a small boat moored there and every day, I go out off the Hook Head | 0:31:09 | 0:31:14 | |
and I go fishing for gurnard, sea bass or mackerel. | 0:31:14 | 0:31:17 | |
And when I catch that fish, I always treat it so simply. | 0:31:17 | 0:31:22 | |
A wonderful, wonderful way to spend any summer day. | 0:31:22 | 0:31:26 | |
It's not only delicious - it's also really good for you. | 0:31:28 | 0:31:31 | |
The mackerel is a swimming health food. | 0:31:31 | 0:31:34 | |
They're filled to the gills with omega-3 oils, | 0:31:34 | 0:31:36 | |
which helps prevent heart disease. | 0:31:36 | 0:31:39 | |
But we're not fans of it. | 0:31:39 | 0:31:41 | |
Personally, I think the real issue in Britain is we are all a little bit boring! | 0:31:41 | 0:31:46 | |
We're used to have three or four maximum different species of fish, and we stick to them - | 0:31:46 | 0:31:50 | |
month in, month out, year in, year out. | 0:31:50 | 0:31:54 | |
Now is the time to try the great mackerel. | 0:31:54 | 0:31:57 | |
And if we don't re-evaluate our attitudes to mackerel, | 0:31:57 | 0:32:00 | |
it will simply disappear from our plates. | 0:32:00 | 0:32:02 | |
The mackerel industry is huge. | 0:32:06 | 0:32:08 | |
It's a great British success story. But there's something fishy about what happens after it's caught. | 0:32:08 | 0:32:14 | |
I've never tried a fresh mackerel. | 0:32:14 | 0:32:16 | |
I don't like mackerel. | 0:32:16 | 0:32:18 | |
I don't tend to cook it at home much. The family don't tend to like that. | 0:32:18 | 0:32:22 | |
We've got the kids, and they're quite fussy. | 0:32:22 | 0:32:24 | |
I just don't like the taste of it, don't like the look of it. | 0:32:24 | 0:32:27 | |
I tried mackerel for the first time this week. It was disgusting. | 0:32:27 | 0:32:31 | |
'Hmm, really?! But they're not alone. | 0:32:31 | 0:32:34 | |
'We have Europe's largest quota to fish mackerel, | 0:32:34 | 0:32:37 | |
'catching £170 million worth of fish every year. | 0:32:37 | 0:32:41 | |
'And how much of this stays in the UK? 10%.' | 0:32:41 | 0:32:45 | |
We export 90% of our mackerel. | 0:32:45 | 0:32:48 | |
90%?! What's up with ye?! | 0:32:48 | 0:32:52 | |
But maybe that's because we're all a bit stuck in our old ways. | 0:32:52 | 0:32:54 | |
We're all capable of eating that bland piece of cod, | 0:32:54 | 0:32:58 | |
that tinned mackerel or the sardine in a little bit of oil. | 0:32:58 | 0:33:03 | |
But how about I show you how to eat really great fresh mackerel? | 0:33:03 | 0:33:08 | |
'Most of the mackerel we see in our fishmongers' and supermarkets is caught by massive trawlers. | 0:33:08 | 0:33:13 | |
'But I want to witness a slightly less industrialised way of fishing. | 0:33:13 | 0:33:17 | |
'So to see it really fresh, I've joined Gavin Thain on board his boat | 0:33:17 | 0:33:21 | |
'as he line-fishes for mackerel off the coast of Peterhead.' | 0:33:21 | 0:33:24 | |
The sun belies how rough this sea can get. | 0:33:24 | 0:33:28 | |
It's a beautiful day here, but my, oh my, | 0:33:28 | 0:33:31 | |
this boat is shaking around like a rocking horse. | 0:33:31 | 0:33:34 | |
Is this a calm day in Scotland?! | 0:33:39 | 0:33:41 | |
-Yeah, yeah. We do this every day! -What's the art of catching mackerel? | 0:33:41 | 0:33:45 | |
It's more finding them. Once we find them, | 0:33:45 | 0:33:47 | |
it's quite easy to catch them. But they move so quickly. | 0:33:47 | 0:33:50 | |
They'll be there one hour and gone the next. | 0:33:50 | 0:33:52 | |
How do you know where to look for the mackerel? | 0:33:52 | 0:33:55 | |
Well, on a flat, calm day, the birds often give the mackerel away, | 0:33:55 | 0:33:59 | |
-because the mackerel are feeding on the sand eels... -Yes. | 0:33:59 | 0:34:04 | |
And they chase the sand eels to the surface, | 0:34:04 | 0:34:07 | |
and the birds feed on the sand eels. | 0:34:07 | 0:34:09 | |
So... Not every time, but most times. | 0:34:09 | 0:34:12 | |
Gavin, explain to me how your line system works. | 0:34:12 | 0:34:16 | |
There's 40 hooks on each line | 0:34:16 | 0:34:19 | |
and about six pounds of lead. | 0:34:19 | 0:34:21 | |
So this proves the flies - the lures - | 0:34:21 | 0:34:23 | |
down to the bottom, through the mackerel, | 0:34:23 | 0:34:26 | |
and the mackerel obviously think that there's some kind of feed... | 0:34:26 | 0:34:29 | |
-Yeah. -..so they grab the hooks, | 0:34:29 | 0:34:32 | |
the machine senses if there's a lot of fish goes on | 0:34:32 | 0:34:34 | |
and it takes them straight back up. | 0:34:34 | 0:34:36 | |
Then the line comes up between these two bars here, | 0:34:36 | 0:34:39 | |
and the space isn't big enough for the mackerel, so it pulls the hook... | 0:34:39 | 0:34:43 | |
-Pulls the hook out? -..from its mouth, into the chute, then into the basket. | 0:34:43 | 0:34:47 | |
'Luckily, we find a shoal of mackerel quite soon | 0:34:52 | 0:34:55 | |
'and quickly, we're landing lots of these slippery fish.' | 0:34:55 | 0:34:59 | |
What is a good catch of mackerel for you, Gavin? | 0:34:59 | 0:35:02 | |
If I catch a tonne in a day, that's a very good day. | 0:35:02 | 0:35:05 | |
-You look like a mackerel eater yourself. -No, no, I've never eaten fresh mackerel. | 0:35:05 | 0:35:10 | |
-You've never eaten mackerel?! -No. Only smoked. | 0:35:10 | 0:35:12 | |
-Have you never been tempted? -No, not really. -Why? | 0:35:14 | 0:35:18 | |
-See them every day. -Well, hopefully, I might change your mind on that, yeah? | 0:35:18 | 0:35:22 | |
'He's a mackerel fisherman | 0:35:22 | 0:35:24 | |
'and he's never eaten fresh mackerel. Outrageous! | 0:35:24 | 0:35:28 | |
'It'll be my mission to get him eating his own harvest. | 0:35:28 | 0:35:31 | |
'I'm just about keeping hold of my breakfast on these choppy waters. | 0:35:31 | 0:35:36 | |
'But holding onto a fish, that's another matter.' | 0:35:36 | 0:35:38 | |
First of all... | 0:35:38 | 0:35:40 | |
the bounty... | 0:35:40 | 0:35:42 | |
HE CHUCKLES | 0:35:42 | 0:35:43 | |
This is... | 0:35:43 | 0:35:45 | |
Nothing more would I want for a beautiful mackerel for breakfast... | 0:35:47 | 0:35:51 | |
But a...a delicious North Sea mackerel, fresh, | 0:35:53 | 0:35:58 | |
is one of my favourite fish in this whole wide world. | 0:35:58 | 0:36:03 | |
A coastal British fish, found with abundance and plenty. | 0:36:03 | 0:36:09 | |
And so easy to prepare. And so many uses. So versatile. | 0:36:09 | 0:36:15 | |
This is one of my favourite fish to cook with. | 0:36:15 | 0:36:17 | |
'I can't believe Gavin's never eaten his own catch fresh. | 0:36:21 | 0:36:25 | |
'A bit of my cooking should see to that.' | 0:36:25 | 0:36:27 | |
-So, this is your first time having a piece of mackerel, eh? -Yeah. | 0:36:31 | 0:36:37 | |
Just working with fish this fresh... | 0:36:37 | 0:36:40 | |
is just beautiful. It really is. | 0:36:40 | 0:36:42 | |
'All it needs is a splash of oil and a knob of butter.' | 0:36:45 | 0:36:49 | |
How quick was that, Gavin? | 0:36:50 | 0:36:52 | |
-Just a few minutes. -Here. | 0:36:52 | 0:36:54 | |
Leave that there. | 0:36:56 | 0:36:58 | |
Yeah, it's a treat. | 0:37:00 | 0:37:02 | |
It's good. | 0:37:02 | 0:37:04 | |
'I'll take that as high praise from him.' | 0:37:04 | 0:37:07 | |
This is even extra special. | 0:37:07 | 0:37:10 | |
I taste mackerel that's probably two days old when it gets to my restaurant, | 0:37:10 | 0:37:13 | |
or maybe a day and a half. | 0:37:13 | 0:37:15 | |
But straight out of the sea... | 0:37:15 | 0:37:17 | |
I've eaten a lot of mackerel... | 0:37:17 | 0:37:19 | |
..this is delicious! | 0:37:22 | 0:37:25 | |
'And if you like the look of that mackerel, | 0:37:32 | 0:37:35 | |
'I'm going to show you how easy it is to cook, | 0:37:35 | 0:37:37 | |
'in a wonderful recipe in the Revival kitchen.' | 0:37:37 | 0:37:41 | |
Mackerel and fruit really go well together, once you get the acidity right. | 0:37:41 | 0:37:45 | |
The dish I'm going to cook for you is mackerel with a warm greengage chutney. | 0:37:46 | 0:37:51 | |
The idea came for serving greengage with mackerel | 0:37:55 | 0:37:58 | |
from a very old recipe of rhubarb with mackerel. | 0:37:58 | 0:38:01 | |
If it's good enough for rhubarb, it's good enough for greengage. | 0:38:01 | 0:38:04 | |
'Start by putting some roughly chopped onion in a pan | 0:38:05 | 0:38:10 | |
'with a little vegetable oil. Then some chopped garlic, | 0:38:10 | 0:38:13 | |
'and put the lid on it. | 0:38:13 | 0:38:15 | |
'I want them softened, not fried. Next, the tomatoes.' | 0:38:15 | 0:38:19 | |
This is where I'll differ from a lot of people. | 0:38:19 | 0:38:21 | |
Skin the tomatoes or not? | 0:38:21 | 0:38:23 | |
I'm not going to even bother. | 0:38:23 | 0:38:25 | |
So in the tomatoes go. | 0:38:25 | 0:38:27 | |
What it just needs in there, just for that moment, is a dash of water. | 0:38:30 | 0:38:35 | |
A bit more moisture. | 0:38:35 | 0:38:37 | |
Lid on. | 0:38:37 | 0:38:38 | |
And as the tomatoes cook, the skin will loosen away from the tomato itself, | 0:38:40 | 0:38:45 | |
and you can just pick 'em away at the end and discard them. | 0:38:45 | 0:38:49 | |
Put on a pot of boiling water, boil the pot of boiling water, | 0:38:49 | 0:38:52 | |
put the tomatoes in, skin the tomatoes. Makes cooking far too difficult! | 0:38:52 | 0:38:55 | |
'Then some spices - | 0:38:55 | 0:38:57 | |
'a couple of star anise, mustard seed, ginger, | 0:38:57 | 0:39:00 | |
'turmeric, ground cardamom. Then start preparing the greengages.' | 0:39:00 | 0:39:05 | |
These are nice and ripe. They need very little cooking. | 0:39:05 | 0:39:08 | |
What I don't want is kind of a mashed-up greengage. I like just a little bite in them still. | 0:39:08 | 0:39:13 | |
Just makes it ever so interesting. | 0:39:13 | 0:39:16 | |
Greengages go really well with mackerel. | 0:39:16 | 0:39:18 | |
The simple reason is, there's a slight tartiness to them, | 0:39:18 | 0:39:21 | |
and that makes a really good accompaniment to an oily fish like the mackerel. | 0:39:21 | 0:39:26 | |
It's just a natural wonderful accompaniment to go with mackerel. | 0:39:26 | 0:39:31 | |
'By now, the tomato skins should be falling off, | 0:39:31 | 0:39:35 | |
'so pluck them out with some tweezers and add in the greengages, | 0:39:35 | 0:39:38 | |
'with a few teaspoons of sugar and a dash of vinegar, | 0:39:38 | 0:39:41 | |
'and leave your instant chutney alone for four minutes.' | 0:39:41 | 0:39:45 | |
So... | 0:39:45 | 0:39:47 | |
mackerel. What are we looking for? | 0:39:47 | 0:39:50 | |
We want our eyes nicely full in the fish. | 0:39:51 | 0:39:55 | |
You can check the gills - they need to be as red as can be. | 0:39:55 | 0:39:59 | |
When they start going slightly grey, you know that fish is getting old. And most importantly... | 0:39:59 | 0:40:03 | |
..it doesn't smell of anything, like any good fresh fish. | 0:40:05 | 0:40:09 | |
'To prepare it, de-head and clean the fish, then fillet. | 0:40:09 | 0:40:13 | |
'It couldn't be simpler. | 0:40:13 | 0:40:14 | |
'Slice beneath the backbone, | 0:40:14 | 0:40:16 | |
'all the way along the mackerel, giving you two fillets. | 0:40:16 | 0:40:20 | |
'To remove the bones, hold at the tail, | 0:40:20 | 0:40:22 | |
'run the point of the knife down either side of the spine, and pull out. | 0:40:22 | 0:40:27 | |
'Then put your mackerel on a hot, oiled pan, skin side down.' | 0:40:27 | 0:40:31 | |
Raw mackerel is absolutely delicious. | 0:40:31 | 0:40:34 | |
So, I like my mackerel, if anything, just slightly opaque in the middle. | 0:40:34 | 0:40:38 | |
Hence, I don't turn it around. I put it skin side down. | 0:40:38 | 0:40:42 | |
I leave it there. | 0:40:42 | 0:40:43 | |
What I'm looking for is really crispy on one side | 0:40:43 | 0:40:47 | |
and just barely turned on the other, just warm through the flesh part. | 0:40:47 | 0:40:52 | |
So, what I do is... | 0:40:52 | 0:40:55 | |
turn over my fish. | 0:40:55 | 0:40:58 | |
Counting to five, | 0:41:00 | 0:41:02 | |
one, two, three, four, five. | 0:41:02 | 0:41:05 | |
And... | 0:41:07 | 0:41:10 | |
onto my board. | 0:41:10 | 0:41:12 | |
Stop the cooking straightaway. | 0:41:12 | 0:41:15 | |
'Then serve up. | 0:41:15 | 0:41:17 | |
'Chutney, mackerel, celery garnish, | 0:41:17 | 0:41:20 | |
'with a sweet, vinegary dressing.' | 0:41:20 | 0:41:22 | |
The greengage just has the right amount of acidity. | 0:41:26 | 0:41:31 | |
The mackerel is gorgeous. | 0:41:31 | 0:41:33 | |
And the celery works really well as a nice garnish to accompany it. | 0:41:33 | 0:41:38 | |
Salady, fruity, gorgeous piece of mackerel. | 0:41:38 | 0:41:41 | |
That's why Britain should really get eating this dish. | 0:41:41 | 0:41:45 | |
'One of the simplest, easiest and cheapest ways to eat mackerel, | 0:41:51 | 0:41:55 | |
'and, in one big supermarket chain, accounting for nearly half of all mackerel sales, | 0:41:55 | 0:42:01 | |
'is the humble tin.' | 0:42:01 | 0:42:03 | |
'I'm meeting Francis Clark in Fraserburgh, who owns the only fish canning plant in Britain, | 0:42:03 | 0:42:08 | |
'to see the process.' | 0:42:08 | 0:42:10 | |
How much mackerel is coming in here? | 0:42:10 | 0:42:12 | |
We will produce between 20 and 30 tonnes per day. | 0:42:12 | 0:42:16 | |
90% of oily fish caught around the British coasts is exported all around the world. | 0:42:16 | 0:42:22 | |
-How come we're not in love with it? -But that just shows you how much more countries | 0:42:22 | 0:42:26 | |
value this raw material. | 0:42:26 | 0:42:28 | |
It is the most wonderful raw material because of the omega-3 and the oils, | 0:42:28 | 0:42:31 | |
and it's only now that the British public are coming to respect the value of mackerel. | 0:42:31 | 0:42:37 | |
-That's the skin of the mackerel. Can you feel the oil in it? -Yeah. | 0:42:37 | 0:42:41 | |
And these are the fillets once they've been skinned. You see? Beautiful. | 0:42:41 | 0:42:46 | |
People are now appreciating the benefits of mackerel. The omega-3. | 0:42:46 | 0:42:51 | |
And also the price issue. | 0:42:51 | 0:42:52 | |
Mackerel's the cheapest of all fish out there by a long way. | 0:42:52 | 0:42:56 | |
It is the best fish to eat for people's well-being and everything. | 0:42:56 | 0:42:59 | |
-So that's just steamed? -Yes, just steam cooked. -It's still warm. -Yes, yes, it is. | 0:43:03 | 0:43:09 | |
And then it'll be automatically packed by machine here. | 0:43:09 | 0:43:11 | |
And then the various sauces will be put in the can. | 0:43:11 | 0:43:15 | |
-And it's not overcooked. -No, no, perfect. | 0:43:17 | 0:43:21 | |
If the world starts eating mackerel, how sustainable is all of this? | 0:43:21 | 0:43:25 | |
When you look at it just now, | 0:43:25 | 0:43:26 | |
the huge eaters of mackerel are Russia, Egypt, Nigeria, | 0:43:26 | 0:43:31 | |
because they value mackerel - they've been valuing mackerel for years and years and years. | 0:43:31 | 0:43:35 | |
This is the part where the lids are put on mackerel in tomato sauce. | 0:43:35 | 0:43:39 | |
-So the fish is in there, the sauce is in there, the lid's going on. -The lid goes on, yeah. | 0:43:39 | 0:43:43 | |
This machine can work at roughly 250, 300 cans per minute. | 0:43:43 | 0:43:47 | |
In Denmark, mothers use this for their lunching food for their children? | 0:43:58 | 0:44:03 | |
-That's right, they call it brain food. -How come we don't have a similar culture in the UK? | 0:44:03 | 0:44:07 | |
Because the eating habits in Britain are completely different to Scandinavia. | 0:44:07 | 0:44:11 | |
But you'd rather give your kids that, with mayonnaise, than bread? | 0:44:11 | 0:44:15 | |
Rather than give them crisps and a chocolate biscuit. | 0:44:15 | 0:44:17 | |
-So we should be eating this mackerel? -Of course we should. | 0:44:17 | 0:44:20 | |
And it is on our own back door. | 0:44:20 | 0:44:22 | |
We're not worried about a resource being damaged in the Pacific | 0:44:22 | 0:44:25 | |
or being damaged in the Mediterranean, like the bluefin tuna. | 0:44:25 | 0:44:28 | |
This stock we have in the UK, properly harvested | 0:44:28 | 0:44:32 | |
and properly managed is there for ever more. | 0:44:32 | 0:44:35 | |
A very reasonable thing to eat as well? | 0:44:35 | 0:44:37 | |
-70p a can. -70p a can. -Nothing. | 0:44:37 | 0:44:40 | |
That alone was worth the visit to Scotland, | 0:44:44 | 0:44:46 | |
to see one of my favourite snack foods | 0:44:46 | 0:44:49 | |
in the factory environment, done with such efficiency. | 0:44:49 | 0:44:54 | |
This is one of the super foods we're going to start to get to know | 0:44:54 | 0:44:57 | |
a lot better in the very near future. | 0:44:57 | 0:45:00 | |
'And to start getting to know mackerel better, | 0:45:00 | 0:45:04 | |
'how about trying my next recipe in the Revival kitchen?' | 0:45:04 | 0:45:07 | |
And for those of you who still have a problem eating mackerel, | 0:45:07 | 0:45:11 | |
let me persuade you. | 0:45:11 | 0:45:13 | |
My next dish is a mackerel and squid roll. | 0:45:13 | 0:45:17 | |
First for the roll, we're going to prepare the vegetables. | 0:45:21 | 0:45:23 | |
'This Asian-inspired recipe needs preparation. | 0:45:23 | 0:45:27 | |
'So shave some carrots, finely slice an onion, | 0:45:27 | 0:45:31 | |
'shave the stringy bits off some celery and finely cut them into lengths. | 0:45:31 | 0:45:35 | |
'Then chop up the chilli.' | 0:45:35 | 0:45:37 | |
I'm keeping the chilli, just chopping it up whole. | 0:45:37 | 0:45:40 | |
I just want all of that flavour. This is a simple, rustic roll. | 0:45:40 | 0:45:44 | |
So, nothing too fine about it. | 0:45:44 | 0:45:46 | |
'Final bit of chopping. Spring onions and peanuts. | 0:45:46 | 0:45:50 | |
'Get your wok hot with some plain vegetable oil. | 0:45:50 | 0:45:53 | |
'And chuck in the onion and the celery, toss them around a bit.' | 0:45:53 | 0:45:57 | |
And one way for a stir fry, without cooking it, without making it...greasy, | 0:45:59 | 0:46:05 | |
is...put a lid on it. | 0:46:05 | 0:46:10 | |
Take a small bit of water. We don't want to be adding oil the whole time. | 0:46:10 | 0:46:13 | |
Mackerel is oily. | 0:46:13 | 0:46:15 | |
So we don't want to make it too rich, with lots of cooking and lots of oil. | 0:46:15 | 0:46:20 | |
A dash of water, lid on. | 0:46:20 | 0:46:22 | |
Add a little bit of a steaming process to that celery when it's just gone in. | 0:46:22 | 0:46:26 | |
My peanut, straight in now. | 0:46:26 | 0:46:28 | |
The reason I'm adding the peanut now is to get some heat into the peanut | 0:46:28 | 0:46:32 | |
just to take out some of the flavours which are the natural oils in it. | 0:46:32 | 0:46:36 | |
Put my carrot in now. | 0:46:38 | 0:46:40 | |
I left the carrot till last. It's shaved really, really thinly. | 0:46:40 | 0:46:46 | |
It's going to cook very quickly. | 0:46:46 | 0:46:48 | |
My spring onions. | 0:46:48 | 0:46:49 | |
Little pieces. | 0:46:51 | 0:46:52 | |
Add in my chilli. | 0:46:54 | 0:46:56 | |
And straightaway... I add in some ginger. | 0:47:03 | 0:47:07 | |
Grate it. | 0:47:07 | 0:47:10 | |
No skimping of the ginger. | 0:47:10 | 0:47:12 | |
Can have never enough. | 0:47:13 | 0:47:16 | |
'Then the Asian seasoning. | 0:47:16 | 0:47:18 | |
'A dash of soy, fish sauce and mirin, | 0:47:18 | 0:47:21 | |
'and you can get all these in your supermarket, | 0:47:21 | 0:47:24 | |
'and that's your vegetables done. | 0:47:24 | 0:47:26 | |
'Next, the squid.' | 0:47:26 | 0:47:28 | |
Squid must be really fresh, like the mackerel, | 0:47:30 | 0:47:33 | |
so a really good fishmonger. | 0:47:33 | 0:47:35 | |
Some people buy their fish from supermarkets, | 0:47:35 | 0:47:38 | |
some people go to a fishmonger. I like to go to a fishmonger. | 0:47:38 | 0:47:41 | |
I like to get to know my fishmonger. | 0:47:41 | 0:47:43 | |
He becomes my good friend, he would never give me an old piece of fish. | 0:47:43 | 0:47:47 | |
It's common sense. | 0:47:47 | 0:47:48 | |
'Cut it into fine strips and cook quickly in boiling water. | 0:47:48 | 0:47:51 | |
'Then put straight into iced, salted water | 0:47:51 | 0:47:54 | |
'to stop the cooking any further, then our delicious mackerel.' | 0:47:54 | 0:47:59 | |
If you are in a supermarket and are looking to buy some mackerel, | 0:47:59 | 0:48:03 | |
you can always ask the fishmonger how old it is. | 0:48:03 | 0:48:06 | |
It's a good indication of should you be eating it or not. | 0:48:06 | 0:48:09 | |
Maximum two days and after that, it really starts to deteriorate. | 0:48:09 | 0:48:13 | |
I'm taking off the mackerel skin in this recipe, | 0:48:14 | 0:48:17 | |
because mackerel skin, when it's cooked, | 0:48:17 | 0:48:19 | |
can be just a bit flabby and uninteresting. | 0:48:19 | 0:48:22 | |
When you're cooking it in a pan, you can crisp it yourself, | 0:48:22 | 0:48:25 | |
delicious! | 0:48:25 | 0:48:27 | |
But as a stuffing inside that spring roll - | 0:48:27 | 0:48:30 | |
hmm, would you like to eat some fish skin? Not really. | 0:48:30 | 0:48:33 | |
'Now bring it all together. | 0:48:33 | 0:48:36 | |
'Take a couple of sheets of spring roll pastry, or filo pastry, | 0:48:36 | 0:48:39 | |
'and brush on a paste of rice flour and water around the edges. | 0:48:39 | 0:48:44 | |
'Add in your vegetables and squid and your lovely raw mackerel. | 0:48:44 | 0:48:49 | |
'Roll up, tucking the edges in halfway through... | 0:48:49 | 0:48:51 | |
'..then pop in a deep-fat fryer.' | 0:48:54 | 0:48:56 | |
So what you're looking for, for the roll, is a nice golden brown. | 0:48:57 | 0:49:01 | |
Five minutes is plenty. | 0:49:01 | 0:49:04 | |
'Mix together a little dipping sauce of soy, mirin, spring onion, | 0:49:15 | 0:49:21 | |
'lime and grated ginger.' | 0:49:21 | 0:49:24 | |
So, taking the roll... | 0:49:26 | 0:49:29 | |
into that ginger, soy and spring onion. | 0:49:29 | 0:49:31 | |
Mmm! What a great use for mackerel! | 0:49:37 | 0:49:41 | |
The squid makes it even better, | 0:49:41 | 0:49:45 | |
but the mackerel in this is fantastic! | 0:49:45 | 0:49:48 | |
This is a real boy's dish. | 0:49:48 | 0:49:51 | |
A football game, a beer, and a mackerel and squid roll. | 0:49:51 | 0:49:56 | |
Enjoy! | 0:49:56 | 0:49:58 | |
Mmm... | 0:49:58 | 0:49:59 | |
We've followed the whole process through, | 0:50:03 | 0:50:06 | |
from the canning of the mackerel to catching it live, | 0:50:06 | 0:50:08 | |
but one of my favourites is the humble smoked mackerel. | 0:50:08 | 0:50:11 | |
We've been smoking fish in Britain since the Middle Ages. | 0:50:13 | 0:50:17 | |
Of course, it wasn't a flavour thing then. | 0:50:17 | 0:50:20 | |
It was all about preserving food. | 0:50:20 | 0:50:21 | |
I'm heading to John Milne's smoke house in Peterhead, | 0:50:21 | 0:50:25 | |
which uses local mackerel. | 0:50:25 | 0:50:27 | |
So this is the smoke house, John? | 0:50:32 | 0:50:34 | |
This is The Old Smoke House in Peterhead. | 0:50:34 | 0:50:36 | |
We've had this place about 40 years. | 0:50:36 | 0:50:39 | |
And you yourself come from a family of smokers? | 0:50:39 | 0:50:42 | |
We come from a family of fishermen, fish merchants and fish smokers. | 0:50:42 | 0:50:46 | |
What we do is completely natural. The fish is washed | 0:50:46 | 0:50:50 | |
in a sort of brine, and this gives a smooth surface, | 0:50:50 | 0:50:55 | |
which enables the smoke to pervade all the way through, | 0:50:55 | 0:50:59 | |
which is really the natural, old-fashioned way of doing it. | 0:50:59 | 0:51:03 | |
I thought the old-fashioned way would be to put salt over the mackerel. | 0:51:03 | 0:51:06 | |
We don't want to put salt in. We want to keep it as natural as possible. | 0:51:06 | 0:51:10 | |
-So a healthy product as well, then? -I would like to think it's one of the healthiest products you could get. | 0:51:10 | 0:51:16 | |
Salt is a method of preservation, smoke is a method of preservation - | 0:51:16 | 0:51:20 | |
we're talking about very old-fashioned coastal methods. | 0:51:20 | 0:51:24 | |
Scandinavia, Scotland, Ireland - smoke and salting | 0:51:24 | 0:51:27 | |
has played a very important part in the coastal communities. | 0:51:27 | 0:51:31 | |
Oh, I think that goes back hundreds of years, doesn't it? | 0:51:31 | 0:51:34 | |
-It's religious, it's Friday, we had fish. -That's correct. | 0:51:34 | 0:51:38 | |
'Once they've been brined, | 0:51:42 | 0:51:44 | |
'they're laid out to dry then placed in the kiln. | 0:51:44 | 0:51:47 | |
'John uses beech and oak sawdust to create a mellow, smoky flavour.' | 0:51:47 | 0:51:51 | |
-So these are just...still warm. -Still warm. | 0:51:51 | 0:51:54 | |
Out of the oven, I mean, absolutely perfect. | 0:51:54 | 0:51:59 | |
This is a real treat, John. | 0:51:59 | 0:52:01 | |
Mmm! | 0:52:02 | 0:52:03 | |
It's divine. | 0:52:06 | 0:52:08 | |
John, that's really delicious. | 0:52:08 | 0:52:10 | |
Wow. It tastes so good, that mackerel. | 0:52:10 | 0:52:14 | |
But that has to be up there as one of the great culinary treats. | 0:52:14 | 0:52:17 | |
That hot smoked mackerel that John produces in this smoke house | 0:52:23 | 0:52:29 | |
has to be one of the great foodie things I personally HAVE ever eaten. | 0:52:29 | 0:52:34 | |
Why isn't the rest of Britain eating this as well? It's delicious! | 0:52:34 | 0:52:38 | |
You can buy smoked mackerel cheaply in fishmongers and supermarkets, | 0:52:38 | 0:52:43 | |
but how about trying to smoke it yourself? | 0:52:43 | 0:52:46 | |
The last dish today I'll be cooking for you is one of my favourites. | 0:52:46 | 0:52:50 | |
It's a tea-smoked mackerel with crab apple jelly. | 0:52:50 | 0:52:54 | |
OK, first of all, for the crab apple jelly, | 0:52:58 | 0:53:01 | |
we need some crab apples... | 0:53:01 | 0:53:05 | |
sugar and some water. | 0:53:05 | 0:53:08 | |
'Begin by cutting up your little crab apples.' | 0:53:08 | 0:53:11 | |
Making a jelly like this is a great way of using up | 0:53:11 | 0:53:16 | |
that bountiful supply of the crab apples. | 0:53:16 | 0:53:20 | |
Or even pears, for that matter. | 0:53:20 | 0:53:23 | |
This is a very simple jelly I'm making. It's just some water | 0:53:23 | 0:53:28 | |
crab apples, the sugar...in. | 0:53:28 | 0:53:32 | |
And let's be honest, crab apples are very British, very now. | 0:53:32 | 0:53:36 | |
You can be as ambitious as you want - | 0:53:36 | 0:53:38 | |
a little bit of ginger, a bit of star anise in there, | 0:53:38 | 0:53:40 | |
you could put any flavouring, or even a dash of vinegar, | 0:53:40 | 0:53:43 | |
some fresh coriander at the end, just to give it another edge. | 0:53:43 | 0:53:47 | |
'Now for our delicious mackerel. | 0:53:47 | 0:53:49 | |
'You'll need a few fillets.' | 0:53:49 | 0:53:51 | |
Often when I'm fishing in Ireland on my holidays, | 0:53:51 | 0:53:53 | |
I either bring some Japanese accompaniments, | 0:53:53 | 0:53:56 | |
or I make up my own smokery, as I'm going to show you today. | 0:53:56 | 0:53:59 | |
It's really simple, and there's nothing like a hot-smoked tea mackerel. | 0:53:59 | 0:54:04 | |
It's a really easy recipe to follow. | 0:54:04 | 0:54:06 | |
Failing that, you can always have it Japanese style - raw. | 0:54:06 | 0:54:09 | |
To allow that smoke to penetrate the fish, | 0:54:12 | 0:54:14 | |
just lightly score the back of the mackerel. | 0:54:14 | 0:54:18 | |
Just cutting into the skin - not so deep into the flesh... | 0:54:18 | 0:54:22 | |
just like that. | 0:54:22 | 0:54:23 | |
'In Scotland, John had a whole kiln for smoking his fish. | 0:54:23 | 0:54:26 | |
'My way is a bit simpler | 0:54:26 | 0:54:28 | |
'and gives a different flavour. | 0:54:28 | 0:54:30 | |
'You'll need a roasting tray, a cooling rack, some tinfoil, | 0:54:30 | 0:54:34 | |
'and some ingredients to give it that smoky flavour.' | 0:54:34 | 0:54:37 | |
I mean, the choice of mixture in the smoke is up to you. | 0:54:37 | 0:54:40 | |
Equal quantities of rice, brown sugar, I'm using jasmine tea, | 0:54:40 | 0:54:45 | |
you could use Earl Grey, you could use anything that you want. | 0:54:45 | 0:54:49 | |
'The tea gives it a lovely flavour, as does the sugar, | 0:54:49 | 0:54:54 | |
'a real caramel hint. | 0:54:54 | 0:54:56 | |
'The rice just stops everything burning. | 0:54:56 | 0:54:58 | |
'Turn the heat on and wait for the smoke to slowly rise.' | 0:54:58 | 0:55:02 | |
We're going to season our mackerel now. | 0:55:04 | 0:55:06 | |
We're going to place our fillets... | 0:55:06 | 0:55:09 | |
on the top. | 0:55:09 | 0:55:10 | |
Tinfoil. | 0:55:10 | 0:55:12 | |
'It takes about five minutes for the mackerel to cook and flavour.' | 0:55:16 | 0:55:20 | |
As you can see, the smoke starts to come up. | 0:55:20 | 0:55:24 | |
I'm just going to open it for you, see what's happening. | 0:55:24 | 0:55:27 | |
'Then turn off the heat and let the smoke continue to permeate the fish. | 0:55:29 | 0:55:34 | |
'Back to the jelly. Grab a pestle and mortar, | 0:55:34 | 0:55:36 | |
'or a bowl and the end of a rolling pin, and crush the cooked apples. | 0:55:36 | 0:55:42 | |
'Then pour into some muslin and squeeze.' | 0:55:42 | 0:55:44 | |
And it's that beautiful juice inside, | 0:55:44 | 0:55:48 | |
and then you can use the back of the pestle | 0:55:48 | 0:55:53 | |
just to squeeze out all the juice... | 0:55:53 | 0:55:57 | |
from the crab apple. | 0:55:57 | 0:55:59 | |
'To turn into jelly, it'll take about a day in the fridge, | 0:55:59 | 0:56:02 | |
'but it'll be fine to use after a few hours. | 0:56:02 | 0:56:05 | |
'It just won't have set properly. | 0:56:05 | 0:56:08 | |
'To garnish, I'm tossing a few crab apples with sugar and butter | 0:56:08 | 0:56:12 | |
'over some heat, with a splash of vinegar.' | 0:56:12 | 0:56:14 | |
And that's our hot smoked mackerel with crab apple jelly, | 0:56:21 | 0:56:24 | |
and the smell is divine. The sweetness of that crab apple jelly, | 0:56:24 | 0:56:29 | |
little bit of tart, warm, salted apples on the side, | 0:56:29 | 0:56:32 | |
some homemade, earthy bread with hot smoked mackerel - | 0:56:32 | 0:56:36 | |
yum! | 0:56:36 | 0:56:38 | |
If eating mackerel is to be revived, then we all need to play our part, | 0:56:43 | 0:56:47 | |
and there are a lot of ways to learn more about this fabulous food. | 0:56:47 | 0:56:51 | |
These fish fans are catching mackerel off the coast of Brighton. | 0:56:51 | 0:56:55 | |
Oh! Look at that, the only one in the sea. | 0:56:55 | 0:56:57 | |
I keep feeling like I've got a bite, but I don't. | 0:56:57 | 0:56:59 | |
I don't have anything on there. I keep reeling them in and they're empty. | 0:56:59 | 0:57:03 | |
-That's my second fish today. -Well done. | 0:57:03 | 0:57:05 | |
If you're going to eat something, you should be able to catch it and kill it yourself. | 0:57:05 | 0:57:10 | |
-It's a mackerel. -It is a mackerel. That is big enough to eat. | 0:57:10 | 0:57:13 | |
That's a lovely one. | 0:57:13 | 0:57:15 | |
It's been fantastic. Definitely not a sport for middle-aged men. | 0:57:15 | 0:57:18 | |
Ooh, look out. That's when we get hurt. | 0:57:18 | 0:57:20 | |
It's something which I would definitely and do again. | 0:57:20 | 0:57:23 | |
Even the children as well, coming out on the sea today, beautiful blue sky and sunshine, | 0:57:23 | 0:57:28 | |
it's so relaxing and it's really satisfying when you do catch a fish. | 0:57:28 | 0:57:32 | |
But fishing is only the first half of the day. | 0:57:32 | 0:57:35 | |
Back ashore, they're learning how to make sushi at this Japanese restaurant | 0:57:35 | 0:57:39 | |
using mackerel they've just caught. | 0:57:39 | 0:57:41 | |
First you always start with the tail. | 0:57:41 | 0:57:43 | |
They learn how to fillet, prepare it and how to roll sushi. | 0:57:43 | 0:57:47 | |
I always considered sushi being very difficult to make, | 0:57:47 | 0:57:51 | |
but having seen the demonstration today, | 0:57:51 | 0:57:54 | |
it's not so difficult actually. | 0:57:54 | 0:57:56 | |
Your mackerel, put it in the middle like this. | 0:57:56 | 0:58:00 | |
It's gorgeous eating the fresh mackerel sushi. | 0:58:00 | 0:58:02 | |
It's the first time I've eaten fresh, raw mackerel. We just caught it about an hour or so ago. | 0:58:02 | 0:58:07 | |
I've only ever had smoked mackerel pate before | 0:58:07 | 0:58:10 | |
and tried a bit of smoked mackerel on a barbecue, | 0:58:10 | 0:58:13 | |
so to actually have it fresh is absolutely gorgeous, really nice. | 0:58:13 | 0:58:18 | |
What's with us? 90% of mackerel in Britain is exported. | 0:58:20 | 0:58:25 | |
Nigeria, Egypt, Asia - what do they know that we don't?! | 0:58:25 | 0:58:30 | |
Well, come on, Britain, start eating this fish. | 0:58:30 | 0:58:34 | |
There's plenty of it, it's really cheap and it's ours. | 0:58:34 | 0:58:37 | |
Subtitles by Red Bee Media Ltd | 0:58:43 | 0:58:48 | |
E-mail [email protected] | 0:58:48 | 0:58:54 |