0:00:03 > 0:00:05The heart of MY home is the kitchen.
0:00:07 > 0:00:10And it's here that I love to cook delicious meals for my
0:00:10 > 0:00:12nearest and dearest.
0:00:12 > 0:00:14- Cheers.- Cheers!
0:00:16 > 0:00:21There's no better way to celebrate everything good in life
0:00:21 > 0:00:24than sharing some great food with the people you love.
0:00:27 > 0:00:30These are the dishes that I cook
0:00:30 > 0:00:32when I want to bring people together.
0:00:32 > 0:00:34These are MY Home Comforts.
0:00:43 > 0:00:48For me, travelling is one of the joys of modern life.
0:00:48 > 0:00:50I love experiencing different cultures,
0:00:50 > 0:00:53meeting amazing people, and eating incredible food.
0:00:55 > 0:00:58Over the years, it's given me so much inspiration in the kitchen.
0:00:58 > 0:01:01I'm going to take you on a culinary road trip,
0:01:01 > 0:01:03making pit stops all over the world,
0:01:03 > 0:01:07to pick up ideas that can easily be transported into your own home.
0:01:08 > 0:01:13Like this amazing seafood dish that I reeled in on a fishing trip.
0:01:13 > 0:01:18It's a very quick and simple dish this, but one that tastes amazing.
0:01:19 > 0:01:24I'm also taking a gourmet gamble on a fiery dish I picked up in Spain.
0:01:24 > 0:01:28One in every ten are hot and spicy.
0:01:28 > 0:01:31And sharing food ideas with my friend and fellow globetrotter,
0:01:31 > 0:01:33Antonio Carluccio.
0:01:34 > 0:01:39- So, what got you into food in the first place then?- Greed!- Greed!
0:01:41 > 0:01:44I'm starting off with a dish I discovered on
0:01:44 > 0:01:45a recent fishing break.
0:01:45 > 0:01:49For me, nothing beats bringing home a good catch and netting
0:01:49 > 0:01:50a fantastic recipe too.
0:01:52 > 0:01:54This one is aubergine with halibut and miso.
0:01:57 > 0:02:00Now, this is only about sort of five or six months ago I spotted this
0:02:00 > 0:02:05dish and it's when I went fishing for this amazing seafood and
0:02:05 > 0:02:08serious fishing as well, where they strap you in to a seat,
0:02:08 > 0:02:09and I remember catching this tuna.
0:02:09 > 0:02:12It was about that sort of big, a Bonito tuna,
0:02:12 > 0:02:14I was chuffed to bits with it, but you could tell the fisherman
0:02:14 > 0:02:17wasn't too impressed really at the size of my catch.
0:02:17 > 0:02:21So he decided to use this fish, that big, as live bait.
0:02:21 > 0:02:22We caught some amazing fish.
0:02:22 > 0:02:25And then brought it back and on the island,
0:02:25 > 0:02:29this chef created this amazing dish, using this miso paste.
0:02:29 > 0:02:33There's so many different types of miso paste out there,
0:02:33 > 0:02:36but particularly the white one is you want for this.
0:02:37 > 0:02:40Start off by putting a whole packet of the paste,
0:02:40 > 0:02:43which is made from fermented soya beans, into a pan.
0:02:45 > 0:02:50And then, to turn this into the sauce, I'll just use caster sugar.
0:02:50 > 0:02:54Equal quantities of sugar and white miso.
0:02:54 > 0:02:58So, there's quite a bit of sugar in here and this is where this
0:02:58 > 0:03:01dish is kind of unique, I think, in terms of the sweetness with fish.
0:03:01 > 0:03:06Very unusual to put this amount of sugar with halibut,
0:03:06 > 0:03:09but one that works really well together.
0:03:09 > 0:03:12Next, add a splash of water and put on the stove.
0:03:14 > 0:03:19Now, what happens to the mixture, as it cooks, the sugar caramelises
0:03:19 > 0:03:22and mixed together with that miso paste, creates this amazing sauce.
0:03:22 > 0:03:24Be quite careful with this as well.
0:03:24 > 0:03:28Because you've got that amount of sugar in, it can burn quite quickly,
0:03:28 > 0:03:31so once you've come to the boil like this,
0:03:31 > 0:03:35just turn it down slightly and that just wants to gently cook now
0:03:35 > 0:03:37for about ten minutes.
0:03:40 > 0:03:43Now, you can tell when the mixture's ready.
0:03:43 > 0:03:45The colour changes and also the texture changes.
0:03:45 > 0:03:47You get this nice, light caramel,
0:03:47 > 0:03:50almost like banoffee style sauce really.
0:03:50 > 0:03:54Now, I like to pop it in these little squeezy bottles.
0:03:54 > 0:03:57It's much easier to keep.
0:03:57 > 0:04:01The great thing about this is you can keep it in the fridge and
0:04:01 > 0:04:04as and when you want it, just heat this up in a hot pan.
0:04:06 > 0:04:09Try to get most of it into the bottle though!
0:04:12 > 0:04:14It's so fantastic, this sauce.
0:04:14 > 0:04:16It's lovely and sweet.
0:04:16 > 0:04:20It's very unusual to go with fish, but with this dish,
0:04:20 > 0:04:22it just tastes superb.
0:04:24 > 0:04:27Take some aubergine and cut into decent size chunks.
0:04:29 > 0:04:32Now, it's time to bring out the star of the meal.
0:04:33 > 0:04:36Halibut grows to be huge. It's a massive flatfish.
0:04:36 > 0:04:39Can be about half the size of this stove.
0:04:39 > 0:04:42Huge, massive fish, you take big chunks of.
0:04:42 > 0:04:45But I've got a diddly one. This nice little halibut.
0:04:45 > 0:04:48You can buy this from the supermarket as well now.
0:04:48 > 0:04:49It's a wonderful flatfish.
0:04:49 > 0:04:52A lot of the time, this is actually farmed as well,
0:04:52 > 0:04:57but it really does taste delicious and one that is highly prized.
0:04:57 > 0:05:00Once you've cut your fish into decent size chunks,
0:05:00 > 0:05:03start shallow frying them in butter.
0:05:03 > 0:05:06At the same time, you need to deep fry the aubergine in oil.
0:05:09 > 0:05:12Now, what you'll find, if the oil is not hot enough,
0:05:12 > 0:05:16the aubergines are like a sponge - they soak in all that oil and
0:05:16 > 0:05:17then just dump it out on the plate,
0:05:17 > 0:05:20so you've got to make sure the oil is really, really hot.
0:05:20 > 0:05:24And if you're doing on a pan like this, just be really careful.
0:05:24 > 0:05:28Use a thermometer. This wants to be about 180 degrees.
0:05:28 > 0:05:30Just fry them very, very quickly.
0:05:32 > 0:05:34Just before the halibut has cooked,
0:05:34 > 0:05:37add some shelled edamame beans and heat them through.
0:05:40 > 0:05:44It's a very quick and simple dish this, but one that tastes amazing.
0:05:46 > 0:05:49The aubergine chunks just take a couple of minutes to cook.
0:05:50 > 0:05:54After that, scoop them out and place onto kitchen paper to soak up
0:05:54 > 0:05:56any excess oil.
0:05:56 > 0:05:59Add a pinch of salt and then some chopped coriander.
0:06:00 > 0:06:03Now, you're ready to plate up.
0:06:03 > 0:06:05Couldn't be easier.
0:06:05 > 0:06:09I cook this dish so much here at home, I love it for dinner parties.
0:06:09 > 0:06:11It's one of my favourite,
0:06:11 > 0:06:16favourite dishes cos it's just so simple and yet so effective.
0:06:16 > 0:06:19I mean, already this dish looks really nice as it is.
0:06:20 > 0:06:22To make it look even better,
0:06:22 > 0:06:25sprinkle both black and white sesame seeds over the top.
0:06:27 > 0:06:30And then of course, you've got your fish, simply cooked.
0:06:35 > 0:06:36And then just a drizzle
0:06:38 > 0:06:40of this hot sauce
0:06:40 > 0:06:42over the top.
0:06:42 > 0:06:46Finally, I like to add a couple of exciting garnish -
0:06:46 > 0:06:48some fennel fronds
0:06:48 > 0:06:51and red amaranth, which has a beet flavour.
0:06:51 > 0:06:53I love this stuff.
0:06:53 > 0:06:56Sounds a little bit fancy, but you can grow this at home.
0:06:56 > 0:06:59These seeds just come from a local garden centre.
0:06:59 > 0:07:03Really intense flavour. Just drizzle these over the top.
0:07:03 > 0:07:06Add a nice bit of colour.
0:07:06 > 0:07:08How good does that look?
0:07:08 > 0:07:10It's one of my favourites.
0:07:10 > 0:07:15This one's a real taste of my travels, to be honest.
0:07:15 > 0:07:17Mm!
0:07:17 > 0:07:20And all these ingredients can be found in the supermarket.
0:07:20 > 0:07:22That's the great thing about it.
0:07:22 > 0:07:24It tastes so fantastic.
0:07:27 > 0:07:30I've travelled thousands of miles to discover this dish,
0:07:30 > 0:07:35but increasingly, I'm finding exotic inspiration right here at home.
0:07:37 > 0:07:41That's because of the people who've come from all corners of the
0:07:41 > 0:07:42world to live in Britain,
0:07:42 > 0:07:46bringing the fantastic flavours of their homelands with them.
0:07:46 > 0:07:50People like Tina Stone, who is from Indonesia.
0:07:51 > 0:07:5412 years ago, she met her husband Jeremy in Jakarta,
0:07:54 > 0:07:57where he was teaching. After getting married,
0:07:57 > 0:08:01the couple decided to settle their young family in Birmingham.
0:08:01 > 0:08:06For the first two years, when we move here to the UK, I was
0:08:06 > 0:08:10really missing my family, as well as my mum's cooking.
0:08:10 > 0:08:14Anyone who lives on the other side of the world from your
0:08:14 > 0:08:18relatives, you miss your family, so by sustaining the cooking,
0:08:18 > 0:08:20the memory of her mum's recipes,
0:08:20 > 0:08:23it's almost like a way of curing her homesickness.
0:08:23 > 0:08:26And what started off in Tina's kitchen as a way of capturing
0:08:26 > 0:08:30the smells and tastes of home soon developed into a business.
0:08:31 > 0:08:34The idea of having my own brand
0:08:34 > 0:08:36of Indonesian cooking paste,
0:08:36 > 0:08:39it started last year, actually.
0:08:39 > 0:08:43My husband loves Indonesian cooking and then I love cooking,
0:08:43 > 0:08:47so why don't we turn a hobby to be a business?
0:08:49 > 0:08:53Tina uses authentic recipes that have been handed down from her mum
0:08:53 > 0:08:56and can be used to create a real taste of Indonesia.
0:08:57 > 0:09:00They're packed with the finest ingredients,
0:09:00 > 0:09:02but many of these can be hard to find.
0:09:06 > 0:09:10I come here because it's so many different spices and
0:09:10 > 0:09:12ingredients, which is very specific.
0:09:12 > 0:09:14Turmeric, lemongrass, galangal,
0:09:14 > 0:09:17which is quite difficult to find from supermarket.
0:09:17 > 0:09:20Like, for example, turmeric, I can get it from the shop,
0:09:20 > 0:09:25but it's usually powder or dry, so that's very important for me.
0:09:25 > 0:09:28Fresh ingredients taste better.
0:09:28 > 0:09:32And Tina's trips to the food market can take her even further
0:09:32 > 0:09:34down memory lane.
0:09:34 > 0:09:36When I was small,
0:09:36 > 0:09:40my grandad has the sugar cane farm and I remember my grandma
0:09:40 > 0:09:44used to cut like quarter and then I suck it, when I was small,
0:09:44 > 0:09:47you suck it, so sweet, and it's nice.
0:09:47 > 0:09:50So I'm amazed just to find sugar cane here,
0:09:50 > 0:09:52in Birmingham wholesale market.
0:09:53 > 0:09:56Tina's going to use the spices she's bought to cook up an
0:09:56 > 0:09:59Indonesian curry, called beef rendang.
0:09:59 > 0:10:02She'll serve this with a range of other dishes to
0:10:02 > 0:10:05a group of friends who are due to visit.
0:10:05 > 0:10:09The curry, I'm going to make tonight, kind of secret recipe.
0:10:11 > 0:10:14Well, OK, without revealing absolutely everything,
0:10:14 > 0:10:17her rendang paste is a blend of herbs and spices,
0:10:17 > 0:10:20mixed with other ingredients, including candle nut.
0:10:22 > 0:10:27Candle nut is very important. We use a lot to make the paste thicken.
0:10:33 > 0:10:37These flavours and the way in which they're used can differ greatly,
0:10:37 > 0:10:40depending on which part of Indonesia you visit.
0:10:40 > 0:10:43We are a country with lots and lots of islands.
0:10:43 > 0:10:46Every region has different, unique recipes.
0:10:46 > 0:10:49And they all influence.
0:10:51 > 0:10:55Tina's drive to share the flavours from her corner of Indonesia
0:10:55 > 0:10:57began under tragic circumstances.
0:10:57 > 0:11:01Suddenly, my dad passed away
0:11:01 > 0:11:04when I was only 16.
0:11:04 > 0:11:06And my mum has to look after
0:11:06 > 0:11:09four of us on her own.
0:11:09 > 0:11:14She started to have a small business, which is selling food.
0:11:14 > 0:11:18My sisters and I prepared four o'clock in the morning every
0:11:18 > 0:11:23day before we go to school just to, you know, keep us alive.
0:11:23 > 0:11:27To show my respect to my mum for being
0:11:27 > 0:11:31so strong and hard work for us,
0:11:31 > 0:11:34I name my brand after my mum.
0:11:34 > 0:11:37The other day, she mentioned to her mum about what we're doing,
0:11:37 > 0:11:40her mum was in tears with pride, the fact that, you know,
0:11:40 > 0:11:45we're introducing Indonesian flavours to people in this country.
0:11:45 > 0:11:48And while Tina is working hard to raise the profile of
0:11:48 > 0:11:51Indonesian food in the UK, tonight is all about sharing the
0:11:51 > 0:11:55taste and memories of home with family and friends.
0:11:59 > 0:12:04I always grateful to be able to cook my mum's recipes and share it
0:12:04 > 0:12:09- with my friends. - Reminds me of my mum's cooking.
0:12:09 > 0:12:12I was brought up with spicy food. Always full of flavour.
0:12:12 > 0:12:14- I love it.- I think every time,
0:12:14 > 0:12:17especially when we have get-togethers with Indonesian
0:12:17 > 0:12:21people, the smells of the food, the sound of the language, it
0:12:21 > 0:12:25always takes you back to, you know, the time when we lived in Indonesia.
0:12:28 > 0:12:31Today has been a really good day and everybody's happy.
0:12:31 > 0:12:34I think Mum will be so proud of me.
0:12:38 > 0:12:42I love travelling to countries with a vibrant food culture.
0:12:42 > 0:12:44And one such place is Spain.
0:12:46 > 0:12:50And it's where I got the inspiration for my next dish,
0:12:50 > 0:12:54chicken and Serrano ham croquettas with a side of padron peppers.
0:12:58 > 0:13:01They have an amazing market in Barcelona called La Boqueria Market.
0:13:01 > 0:13:05It's right on the Las Ramblas, right in the centre of Barcelona,
0:13:05 > 0:13:06and inside that market,
0:13:06 > 0:13:09you have some of the greatest food I've ever seen in my life.
0:13:09 > 0:13:12And there's loads of different tapas bars, all dotted around the
0:13:12 > 0:13:16market, and this dish comes from one of those places.
0:13:16 > 0:13:19I go to the same place all the time and have this. Little croquettas.
0:13:19 > 0:13:22And often, they do it with fish, they do it with chicken.
0:13:22 > 0:13:26Whatever you want really, you can add to this.
0:13:26 > 0:13:29Now, the basis of croquettas is a simple white sauce.
0:13:29 > 0:13:31But it's a thickened white sauce.
0:13:31 > 0:13:35It's a different texture to a normal sort of cheese sauce that we
0:13:35 > 0:13:38have over here, but it all starts with a touch of butter and
0:13:38 > 0:13:40a little bit of flour.
0:13:40 > 0:13:43Mix this together.
0:13:43 > 0:13:47So, at this stage, it'll be slightly thick, almost like choux pastry
0:13:47 > 0:13:49in the pot here.
0:13:49 > 0:13:51Keep the pan on the heat.
0:13:51 > 0:13:54You just need to cook this for about 30 seconds.
0:13:54 > 0:13:56And then slowly add the milk.
0:13:56 > 0:13:58Just a little at a time.
0:13:58 > 0:14:01Too much to start off with and you get lumps in the sauce.
0:14:04 > 0:14:09Keep on mixing until it's got the texture of mashed potato.
0:14:09 > 0:14:12I suppose it's kind of like that really.
0:14:12 > 0:14:14That's the ideal texture for this.
0:14:15 > 0:14:17So if it's too liquid at this stage,
0:14:17 > 0:14:21it's just going to be a big mess in your fryer.
0:14:21 > 0:14:25And if it's too solid, they become a little bit chewy to eat.
0:14:25 > 0:14:29The mixture is a blank canvas. You can add to it whatever you want.
0:14:31 > 0:14:35But I'm going to use the ingredients that remind me of that market
0:14:35 > 0:14:39in Barcelona, Serrano ham, chicken, and chopped parsley.
0:14:42 > 0:14:44A quick taste.
0:14:47 > 0:14:49Needs a bit more salt.
0:14:49 > 0:14:52Then one other thing that Spain is famous for,
0:14:52 > 0:14:55I'm going to add to this as well.
0:14:55 > 0:14:57It's almonds.
0:14:57 > 0:14:58Flaked almonds.
0:15:00 > 0:15:03So you've got this delicious mixture.
0:15:03 > 0:15:05You take the entire lot and pop it in the fridge,
0:15:05 > 0:15:07just to cool slightly.
0:15:08 > 0:15:12While it's doing that, I'm preparing three plates.
0:15:12 > 0:15:15One containing soft breadcrumbs, another with seasoned flour,
0:15:15 > 0:15:17and a third with a couple of beaten eggs.
0:15:19 > 0:15:21These will act as a coating for the croquettas,
0:15:21 > 0:15:25once the mixture has finished cooling in the fridge.
0:15:25 > 0:15:29It's a good idea really to wet your hands at this point to stop
0:15:29 > 0:15:32the mixture from sticking to your fingers.
0:15:32 > 0:15:36But what you're looking for is just, I suppose,
0:15:36 > 0:15:39like a golf ball sort of size, really.
0:15:39 > 0:15:41Into the flour.
0:15:42 > 0:15:45Roll them around until they're completely covered.
0:15:46 > 0:15:50Then into the eggs and finish off with the breadcrumbs.
0:15:50 > 0:15:53After that, you can start to shape the croquettas ready for cooking.
0:15:54 > 0:15:58Now, before we cook these, we're going to cook our padron
0:15:58 > 0:16:00peppers, so everything comes together.
0:16:00 > 0:16:03Some really good quality Spanish olive oil.
0:16:04 > 0:16:07Spain produces so many great ingredients and olives and
0:16:07 > 0:16:10olive oil are one of them.
0:16:10 > 0:16:14Get the pan nice and hot, the padron peppers, throw them in.
0:16:15 > 0:16:19You want to fry them for no more than about a minute.
0:16:20 > 0:16:22Now, these are amazing peppers,
0:16:22 > 0:16:25but it's a bit like Russian roulette when you're eating them.
0:16:25 > 0:16:28One in every ten are hot and spicy.
0:16:28 > 0:16:30So as they cook, they start to puff up a little bit,
0:16:30 > 0:16:34as the skin colours and discolours a little bit. Keep them on the heat.
0:16:34 > 0:16:38At that point, a nice pinch of salt, and a decent size pinch as well.
0:16:40 > 0:16:45That's why it's a good idea to use sea salt for this, not table salt.
0:16:45 > 0:16:47They're ready. Take them off.
0:16:49 > 0:16:50And just pop them into your bowl.
0:16:52 > 0:16:56The last thing to do is deep fry the croquettas for a couple of minutes.
0:16:58 > 0:17:00When they've turned a lovely golden colour,
0:17:00 > 0:17:04take them out of the oil, a pinch of salt over the top,
0:17:04 > 0:17:07and pile them onto the plate and eat them while they're still hot.
0:17:09 > 0:17:12And the key to this, when you grab one of your croquettas,
0:17:12 > 0:17:18and just open it up, you end up with this texture inside.
0:17:18 > 0:17:22That's exactly what you're looking for, that runny sort of texture.
0:17:22 > 0:17:23Chunks of meat in there as well.
0:17:27 > 0:17:29Such a simple dish to recreate.
0:17:29 > 0:17:32The flavour is fantastic.
0:17:32 > 0:17:34For me, this sums up Spain, in my opinion.
0:17:34 > 0:17:36Croquettas and padron peppers.
0:17:37 > 0:17:40One in every ten, remember.
0:17:42 > 0:17:44It's not that one!
0:17:46 > 0:17:50Cooking this dish transports me right back to Barcelona and
0:17:50 > 0:17:54reminds me of all those amazing food producers that Spain has.
0:17:56 > 0:18:00But we have them closer to home too. And their ingredients are helping
0:18:00 > 0:18:02us make our own cuisine more and more adventurous.
0:18:05 > 0:18:10Cindy O'Brien farms an unusual sea creature called abalone,
0:18:10 > 0:18:12off the west coast of Ireland.
0:18:12 > 0:18:15Her journey to the wild and spectacular shores of Galway
0:18:15 > 0:18:17has been a long one.
0:18:17 > 0:18:19I grew up in Southern California,
0:18:19 > 0:18:21which is completely different from here.
0:18:21 > 0:18:25Very little rain, lots of sun. We lived close by the sea.
0:18:25 > 0:18:28We would always go with my mom and dad and my sisters and we'd
0:18:28 > 0:18:32be looking for shells and that's where the interest started.
0:18:34 > 0:18:37Cindy trained as a marine biologist and met her Irish-born
0:18:37 > 0:18:40husband whilst working in Florida.
0:18:40 > 0:18:43But it was her dilemma about where to raise their future family
0:18:43 > 0:18:46that prompted their move to Ireland.
0:18:46 > 0:18:50I wanted to settle in California and my husband wanted to settle
0:18:50 > 0:18:52in Miami.
0:18:52 > 0:18:55And so we decided to compromise and go to Ireland.
0:18:57 > 0:19:00Luckily, warm weather wasn't a must have for the couple.
0:19:00 > 0:19:03It's changeable and you can have all four seasons in one day and
0:19:03 > 0:19:05that's the nice thing about it.
0:19:05 > 0:19:08You kind of get sick and tired of just sunshine.
0:19:09 > 0:19:10I'm not sure about that.
0:19:10 > 0:19:14But Galway Bay did prove a great place to start the business
0:19:14 > 0:19:15that Cindy had long dreamed of.
0:19:18 > 0:19:20I had always wanted to run an aquaculture farm,
0:19:20 > 0:19:24from the age of about 17, 18 years old.
0:19:24 > 0:19:28The interest for abalone came in when I was working in Miami.
0:19:28 > 0:19:32I was in an experimental fish hatchery there and one of the
0:19:32 > 0:19:35professors there was talking about abalone and I did more research
0:19:35 > 0:19:39on it and that's where I decided that abalone was the one for me.
0:19:41 > 0:19:43An abalone is a type of sea snail,
0:19:43 > 0:19:46found mainly in cold waters around the world.
0:19:46 > 0:19:49It's considered a delicacy in many countries,
0:19:49 > 0:19:52particularly China and the Far East.
0:19:52 > 0:19:57The abalone raw will have a very subtle taste,
0:19:57 > 0:20:00more like the sea taste. Think of a mushroom.
0:20:00 > 0:20:04When it's raw, you have a certain taste and when it's dried,
0:20:04 > 0:20:08it has a much stronger flavour and it's the same with the abalone.
0:20:08 > 0:20:12Aqua farms like Cindy's are springing up in places as diverse as
0:20:12 > 0:20:15South Africa, Australia, and Iceland.
0:20:15 > 0:20:18Whilst the demand for abalone has rocketed,
0:20:18 > 0:20:21stocks in the wild have depleted.
0:20:21 > 0:20:24If you're actually sustainable,
0:20:24 > 0:20:28then you're helping the wild population come back.
0:20:28 > 0:20:32And that's part of what we hope to achieve.
0:20:33 > 0:20:37Cindy farms the abalone in 20 onshore tanks,
0:20:37 > 0:20:40filled with Galway Bay seawater.
0:20:40 > 0:20:42This is constantly filtered and cleaned,
0:20:42 > 0:20:47providing the perfect environment for the creatures to grow and breed.
0:20:47 > 0:20:49This is our hatchery,
0:20:49 > 0:20:53so we will actually spawn the abalone in these buckets.
0:20:53 > 0:20:55The abalone will release their eggs,
0:20:55 > 0:20:58we get them to fertilise and we put them in egg trays.
0:20:58 > 0:21:02That's a really good female. Her eggs are dark. You can see them.
0:21:04 > 0:21:07This is the part that everyone loves doing - getting the abalone
0:21:07 > 0:21:12to spawn and producing more abalone. It's like any farmer.
0:21:12 > 0:21:14You want to see the new crop coming in.
0:21:16 > 0:21:19They hatch from their eggs in under 24 hours and live on
0:21:19 > 0:21:23a diet of micro algae, but as they grow, their diet changes.
0:21:24 > 0:21:29These are the weanies and they've been weaned off micro algae,
0:21:29 > 0:21:31on to the kelp.
0:21:31 > 0:21:34This is what they're eating now.
0:21:34 > 0:21:38Luckily, Cindy has a free supply of kelp right on her doorstep.
0:21:38 > 0:21:41We actually collect it locally, it's good,
0:21:41 > 0:21:45clean seaweed that we get, and that is all that our abalones are fed.
0:21:47 > 0:21:50We normally get the seaweed at low tide.
0:21:50 > 0:21:53So you just kind of depend on when low tide is, whether it's
0:21:53 > 0:21:58eight o'clock in the morning or four o'clock in the afternoon.
0:21:58 > 0:22:01Even with all this food, the creatures are slow growing.
0:22:01 > 0:22:05They won't reach market size for another three to four years.
0:22:05 > 0:22:10But once they do, there's a world of ways to eat them.
0:22:10 > 0:22:12The Japanese often consume them raw, in sushi.
0:22:12 > 0:22:16And in California, you can even find them on pizza toppings.
0:22:16 > 0:22:20But today, Cindy is preparing a variety of abalone dishes
0:22:20 > 0:22:22like pancakes.
0:22:23 > 0:22:26It'll be an interesting way to introduce this unusual
0:22:26 > 0:22:28ingredient to her daughter's friends.
0:22:30 > 0:22:33The younger people are the ones that have a more adventurous palate.
0:22:33 > 0:22:36It's amazing to see really young
0:22:36 > 0:22:39kids who are willing to try anything.
0:22:39 > 0:22:42It's really nice, yeah. It's like nice and moist. It's delicious.
0:22:42 > 0:22:44It's very tasty. Absolutely.
0:22:44 > 0:22:47I hadn't tried it before, so it was lovely.
0:22:47 > 0:22:50All this exotic looking seafood has reminded me
0:22:50 > 0:22:52of one of my favourite fishy dishes.
0:22:54 > 0:22:57So I've invited a good friend of mine over to share it.
0:22:57 > 0:23:01He's a chef who's brought his fair share of modern Italian
0:23:01 > 0:23:03cooking to the UK -
0:23:03 > 0:23:05Antonio Carluccio.
0:23:05 > 0:23:09But today, I'm cooking up a taste of my travels from much further afield.
0:23:11 > 0:23:14Singapore is where I got the inspiration for this tasty
0:23:14 > 0:23:16chilli crab dish.
0:23:16 > 0:23:18So I'm going to do some fresh brown crab,
0:23:18 > 0:23:22which is just caught from about sort of 40 miles away, down the coast.
0:23:22 > 0:23:27- You know the name in Italian?- What's this?- Granciporro.- Granciporro.
0:23:27 > 0:23:32- So, what got you into food in the first place?- Greed!- Greed!
0:23:32 > 0:23:35Was it your parents? Were they cooks?
0:23:35 > 0:23:38No, it was very funny because I was brought up in the sense that
0:23:38 > 0:23:40we lived in a station, on the railway,
0:23:40 > 0:23:42and my mother when I was child,
0:23:42 > 0:23:46she was sending me into the office down there to see if the
0:23:46 > 0:23:49train would depart on time,
0:23:49 > 0:23:53in order to go up and say yes and she would put the pasta into the
0:23:53 > 0:23:57water, so that when Papa was coming for the food, the pasta was perfect.
0:23:57 > 0:24:01When you grow up like that, you know that food is important.
0:24:01 > 0:24:06But what I discovered is that in cooking for somebody else, it
0:24:06 > 0:24:10is a sort of sharing of a passion, but sharing of love as well.
0:24:11 > 0:24:15And it's lovely to eat together with somebody else.
0:24:15 > 0:24:18The meal we're going to share all starts with some finely
0:24:18 > 0:24:21chopped ginger, garlic cloves, and red birdseye chillies.
0:24:25 > 0:24:31Chuck them in to hot oil and then add the tops of some spring onions.
0:24:31 > 0:24:33- We saute this off, like that. - Lovely.
0:24:33 > 0:24:36So you just get them nice and soft, really.
0:24:36 > 0:24:39And then I use this tomato sauce, you can use tomato ketchup as well
0:24:39 > 0:24:42in there and we use, I don't know, about 150...
0:24:42 > 0:24:44But it's a very dark sauce.
0:24:44 > 0:24:47- With some... - It's home-made ketchup.- Aha!
0:24:47 > 0:24:50And then we use a combination of this sweet chilli sauce,
0:24:50 > 0:24:52- which I love...- Yes.
0:24:52 > 0:24:54- About 75ml.- Wonderful.
0:24:54 > 0:24:58- I can already imagine the taste of the crab in that sauce.- Delicious.
0:24:58 > 0:25:02First time I came across this was in Singapore in
0:25:02 > 0:25:05- a restaurant that was called Crab Under The Bridge.- Wow!
0:25:05 > 0:25:06Before you even got served,
0:25:06 > 0:25:10you just put this bib on at this massive bowl of crab arrives
0:25:10 > 0:25:12and you can't understand why this bib's here, but you can after
0:25:12 > 0:25:15about five minutes cos you're just caked in it, all round your face.
0:25:15 > 0:25:17Wonderful!
0:25:17 > 0:25:21The key to making a proper mess is the sauce.
0:25:21 > 0:25:23For this, add about 75ml of hoisin,
0:25:23 > 0:25:28a tablespoon of fish sauce and the juice of a fresh lime.
0:25:28 > 0:25:31Now, you need to sweeten this up a touch,
0:25:31 > 0:25:34- so we're just going to add a little bit of sugar to this.- Yep.
0:25:34 > 0:25:36That looks very inviting. My goodness!
0:25:36 > 0:25:38- It looks all right, doesn't it? - Oh, yeah, yeah.
0:25:38 > 0:25:40I know that people, they don't like it,
0:25:40 > 0:25:43but me, I put my little finger in there.
0:25:43 > 0:25:45If you do that, I'm going to do it as well.
0:25:45 > 0:25:48Mm!
0:25:48 > 0:25:52When the sauce has reduced, set one-third of it aside.
0:25:52 > 0:25:55Then toss the cooked crab in the remaining two-thirds,
0:25:55 > 0:25:58making sure you coat it thoroughly.
0:25:58 > 0:26:01- Oh, that's...- You see?
0:26:01 > 0:26:04You know, it's a pleasure from time to time to see that the food
0:26:04 > 0:26:07is treated properly.
0:26:07 > 0:26:09Not really just, you know... Ah!
0:26:11 > 0:26:13I think that's a happy noise,
0:26:13 > 0:26:17so I'm going to let that simmer away for about five minutes.
0:26:18 > 0:26:21Then combine the remaining sauce with some boiled egg noodles
0:26:21 > 0:26:23and the rest of the spring onions.
0:26:25 > 0:26:29Finally, add some chopped mint and coriander.
0:26:29 > 0:26:34I always try to maintain the classic Italian approach to that,
0:26:34 > 0:26:37which first of all is the way it tastes.
0:26:37 > 0:26:40- Yeah.- It never look before taste.
0:26:40 > 0:26:44In fact, we have products in Italy called Brutti Ma Buoni,
0:26:44 > 0:26:46which means ugly but good.
0:26:46 > 0:26:48Ugly but... I like that name! What's that called?
0:26:48 > 0:26:50Brutti Ma Buoni.
0:26:50 > 0:26:53And it could be anything, even biscuits, you know,
0:26:53 > 0:26:57that they look horrible but they taste fantastic.
0:26:57 > 0:26:59Well, that doesn't look too bad to me.
0:26:59 > 0:27:03It also tastes fantastic and smells divine.
0:27:03 > 0:27:05A Far Eastern assault on the senses.
0:27:07 > 0:27:10My goodness! Ah!
0:27:10 > 0:27:16I can already see me enjoying it a lot. Look at that.
0:27:16 > 0:27:19- Shall we eat this, then?- Oh, yes! - Come on, then!- Oh, yes! Oh, yes!
0:27:22 > 0:27:24I'll take this one, yes?
0:27:24 > 0:27:26- Mm.- Ah!
0:27:26 > 0:27:27This is the key to this dish.
0:27:27 > 0:27:28Mm.
0:27:30 > 0:27:32Oh, the sauce is wonderful.
0:27:32 > 0:27:34- You like it?- Yeah.
0:27:34 > 0:27:35I will make it.
0:27:35 > 0:27:37Chin-chin.
0:27:37 > 0:27:38- Good health!- Oh, lovely!
0:27:40 > 0:27:43There really is nothing better than finding culinary inspiration
0:27:43 > 0:27:48on your travels, then cooking some delicious dishes for your
0:27:48 > 0:27:50friends and family when you get home.
0:27:52 > 0:27:56You can find all the recipes from the entire series on:
0:28:00 > 0:28:02I'll tell you a little secret, there's a little place in
0:28:02 > 0:28:06Hampshire that if you ever want Singapore chilli crab...
0:28:06 > 0:28:10- In Hampshire?- Yeah. Give me a ring and I'll cook it here!
0:28:10 > 0:28:12THEY LAUGH