0:00:02 > 0:00:06The heart of my home is the kitchen,
0:00:06 > 0:00:10and it's here that I love to cook delicious meals
0:00:10 > 0:00:12for my nearest and dearest.
0:00:13 > 0:00:15Cheers!
0:00:16 > 0:00:21There's no better way to celebrate everything good in life
0:00:21 > 0:00:25than sharing some great food with the people you love.
0:00:27 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:32 > 0:00:34These are my home comforts.
0:00:44 > 0:00:47We all like to make a splash when we cook for friends,
0:00:47 > 0:00:51but for most people there just aren't enough hours in the day.
0:00:53 > 0:00:56But I've got a range of show suppers that are guaranteed
0:00:56 > 0:00:59to impressed your mates, even if you're short on time.
0:00:59 > 0:01:01So on your marks, and get set
0:01:01 > 0:01:05to create some quick and easy memorable meals.
0:01:05 > 0:01:07A bowl of beauty!
0:01:07 > 0:01:11'My gran's old shortbread recipe is rapidly transformed
0:01:11 > 0:01:13'into something very special.'
0:01:13 > 0:01:16Now, if this isn't showing off, I don't know what is!
0:01:16 > 0:01:19'And this seafood treat is cooked up for Carol Kirkwood,
0:01:19 > 0:01:24'whose fast filleting skills really need some improvement.'
0:01:24 > 0:01:26So, this looks like my dog's eaten it.
0:01:26 > 0:01:28CAROL LAUGHS
0:01:28 > 0:01:30You cheeky thing!
0:01:30 > 0:01:34But if you really want to make your guests sit up and take notice,
0:01:34 > 0:01:38why not kick off with these - my tandoori chicken lollipops?
0:01:38 > 0:01:42So, what I thought I'd do is a lovely little dish using chicken legs.
0:01:42 > 0:01:44Now, not very glamorous, are they?
0:01:44 > 0:01:46Often sort of deep-fried in breadcrumbs,
0:01:46 > 0:01:49but these can be absolutely fantastic
0:01:49 > 0:01:52in a lovely little marinade, in a tandoori marinade
0:01:52 > 0:01:54served with a nice cucumber riata.
0:01:54 > 0:01:57So what goes into that marinade?
0:01:57 > 0:02:00I use equal quantities of garam masala, cumin
0:02:00 > 0:02:04and hot chilli powder, then add some turmeric and cinnamon.
0:02:04 > 0:02:06Now, this is a tandoori marinade that I use quite a lot.
0:02:06 > 0:02:08Not only is it good for chicken,
0:02:08 > 0:02:10but it works really well with fish and also game -
0:02:10 > 0:02:14if you've got things like venison, this is a fantastic mixture to use.
0:02:14 > 0:02:18To finish it, grate some ginger, leaving the skin on,
0:02:18 > 0:02:22then add garlic, the juice of a lemon and some full-fat yogurt.
0:02:23 > 0:02:26You don't have to use chicken drumsticks for this
0:02:26 > 0:02:29but I think the way you prepare them is really special,
0:02:29 > 0:02:33which turns them into sort of a food that you'd normally eat in the car
0:02:33 > 0:02:36on your knee into a food that you can serve for a dinner party,
0:02:36 > 0:02:37and it's all in the preparation.
0:02:37 > 0:02:41All you need is a good knife, a heavy knife,
0:02:41 > 0:02:43and a pair of pliers.
0:02:43 > 0:02:44Yes, pliers.
0:02:44 > 0:02:47Very clean kitchen pliers.
0:02:47 > 0:02:49But start with that sharp knife.
0:02:49 > 0:02:52Now, use the bottom of the knife and then give it a whack....
0:02:52 > 0:02:55straight through, right through the tendons, everything.
0:02:55 > 0:02:58Then turn your attention to this side
0:02:58 > 0:03:02and then again with the base of the knife, give it a whack...
0:03:02 > 0:03:04straight through the knuckle,
0:03:04 > 0:03:09and what you need to do is push this part of the chicken up through there.
0:03:10 > 0:03:13So, now you've got this little lollipop,
0:03:13 > 0:03:16this little drumstick pointing out of the top
0:03:16 > 0:03:18and you can see there's tendons there.
0:03:18 > 0:03:20What you need to do is remove these tendons,
0:03:20 > 0:03:24and the best way to do that is with a pair of pliers -
0:03:24 > 0:03:28grab them and just yank them out.
0:03:28 > 0:03:31There's about five or six per drumstick.
0:03:33 > 0:03:35They're actually so easy to pull out.
0:03:35 > 0:03:39Once you've done that, just chuck them in the marinade.
0:03:39 > 0:03:42Coat them thoroughly and leave in the fridge overnight.
0:03:43 > 0:03:45I've got some...
0:03:45 > 0:03:48that I prepared earlier.
0:03:48 > 0:03:49Then put them onto a baking tray
0:03:49 > 0:03:52and give them 15 to 20 minutes in a very hot oven.
0:03:57 > 0:03:59Now, to serve with that as a nice little dip
0:03:59 > 0:04:01we are going to do a nice little cucumber raita.
0:04:01 > 0:04:04So for that we need garlic, chilli,
0:04:04 > 0:04:06bit of cucumber, some coriander,
0:04:06 > 0:04:08mint and cumin, and not forgetting that yogurt.
0:04:08 > 0:04:11You need to cut the cucumber really finely
0:04:11 > 0:04:15so it will coat the chicken evenly when you dunk it in.
0:04:15 > 0:04:17Then chop the coriander.
0:04:17 > 0:04:22The first time I tried the combination of these ingredients,
0:04:22 > 0:04:26they were on little skewers, little venison pieces, strips,
0:04:26 > 0:04:31in the tandoori marinade on the fire pit in a tandoor oven.
0:04:31 > 0:04:33And just served with this little dipping sauce,
0:04:33 > 0:04:35it just tasted fantastic.
0:04:35 > 0:04:37The freshness of the flavours,
0:04:37 > 0:04:39it says everything about Indian cookery.
0:04:39 > 0:04:42To finish, add some full-fat yogurt
0:04:42 > 0:04:44and a good squeeze of lime.
0:04:44 > 0:04:46By now the chicken lollipops should be ready.
0:04:51 > 0:04:54So serve them with the riata and some lime wedges.
0:04:54 > 0:04:56How good does that look?
0:04:56 > 0:04:58A bowl of beauty.
0:04:59 > 0:05:03You get a nice bit of bone
0:05:03 > 0:05:06that you can grab and hold
0:05:06 > 0:05:07while you dive in.
0:05:07 > 0:05:10That tandoori marinade is delicious,
0:05:10 > 0:05:15little squeeze of lime dunked into that raita.
0:05:15 > 0:05:18It says everything about Indian food in one bite.
0:05:19 > 0:05:23Simple ingredients, but just out of this world flavours.
0:05:23 > 0:05:27A perfectly balanced blend of tandoori spices,
0:05:27 > 0:05:30gently cooled by the cucumber and yogurt raita.
0:05:30 > 0:05:34Anything that looks this good deserves to be shown off,
0:05:34 > 0:05:37so why not do it at your next dinner party?
0:05:38 > 0:05:43When I'm entertaining at home, I love to serve up a sweet treat.
0:05:43 > 0:05:47Impressive desserts come in all shapes and sizes,
0:05:47 > 0:05:49but they don't have to be complicated to make.
0:05:49 > 0:05:53So I'm serving a family favourite, tangy lemon pud,
0:05:53 > 0:05:56that takes very little time and effort.
0:05:56 > 0:05:59Now, the key to a show-stopping dessert for me is simplicity,
0:05:59 > 0:06:03and you don't get any more simple than a lemon posset.
0:06:03 > 0:06:05Now, it's one of the oldest desserts around,
0:06:05 > 0:06:07it originates from about the 15th century,
0:06:07 > 0:06:11and we used to use dairy, particularly milk back then,
0:06:11 > 0:06:14thickened with a little bit of ale or mead or even cider
0:06:14 > 0:06:18to sort of almost curdle and cook the milk, if that makes sense.
0:06:18 > 0:06:21Nowadays, of course, we still keep the dairy but we use double cream,
0:06:21 > 0:06:24and instead of that mead and everything else we use lemon.
0:06:24 > 0:06:27So the first thing I need for this recipe is a combination of sugar
0:06:27 > 0:06:29and double cream.
0:06:29 > 0:06:32Now, you have to make this out of double cream really
0:06:32 > 0:06:34because it doesn't set with single cream
0:06:34 > 0:06:37and it certainly doesn't set really well with milk,
0:06:37 > 0:06:40you get almost like a blancmange sort of texture.
0:06:40 > 0:06:46So the first thing we're going to do is throw our cream into the pan.
0:06:46 > 0:06:49Bring it to the boil along with some sugar,
0:06:49 > 0:06:51then add the juice and zest of two lemons.
0:06:51 > 0:06:55It's the acidity of the lemon that helps the posset set.
0:06:55 > 0:06:59Now, this has to be one of the simplest desserts around
0:06:59 > 0:07:02cos it mainly only uses three ingredients,
0:07:02 > 0:07:04but the flavour from it is really fantastic
0:07:04 > 0:07:08and it all comes from the lemon.
0:07:08 > 0:07:11I remember my gran making simple lemon possets
0:07:11 > 0:07:14and it was done exactly the same way as I'm doing here it.
0:07:14 > 0:07:17It's a very, very quick and simple little dessert.
0:07:17 > 0:07:20Now, as the cream and the sugar comes to the boil,
0:07:20 > 0:07:23it almost looks like condensed milk in this pan.
0:07:23 > 0:07:25Now, you've got to keep your eye on it
0:07:25 > 0:07:29because the sugar can often sit at the bottom of the pan and burn
0:07:29 > 0:07:32while you are bringing it to the boil.
0:07:32 > 0:07:36And then add our lemon juice and lemon zest.
0:07:38 > 0:07:40Immediately, the mixture begins to thicken.
0:07:40 > 0:07:43When it resembles the consistency of custard,
0:07:43 > 0:07:46take it off the heat and ladle into bowls.
0:07:46 > 0:07:50You can see the texture of the cream has changed,
0:07:50 > 0:07:51it's started to thicken up.
0:07:53 > 0:07:56And then take these and pop them in the fridge.
0:07:56 > 0:08:00They will take around an hour to set, which gives me time to do the baking.
0:08:00 > 0:08:03Now, it's all about showing off for a dinner party
0:08:03 > 0:08:05and to do that, I like to serve this with shortbread,
0:08:05 > 0:08:08but shortbread slightly made differently.
0:08:08 > 0:08:11And for that, you need some of these little nonstick moulds, really.
0:08:11 > 0:08:15This is ideal for this because it's a very delicate shortbread.
0:08:15 > 0:08:18Shortbread in its nature is very short, as in crumbly,
0:08:18 > 0:08:20and if we make it and then block it out and cut it up,
0:08:20 > 0:08:24you end up with little fingers, which are fine, to dip into the posset.
0:08:24 > 0:08:27But what this is is really delicate. You put them in the mouth
0:08:27 > 0:08:28and they just dissolve, that's the bit...
0:08:28 > 0:08:30You don't even need to bite them.
0:08:30 > 0:08:32I think that's the reason why my gran actually made these
0:08:32 > 0:08:34cos of her false teeth and stuff like that,
0:08:34 > 0:08:39they just basically dissolved in her mouth, but these are delicious.
0:08:39 > 0:08:43To get started, put 175g of plain flour, 90g of icing sugar,
0:08:43 > 0:08:4860g of ground almonds and 25g of cornflour into a bowl
0:08:48 > 0:08:50with my favourite ingredient.
0:08:50 > 0:08:53This is probably the reason why I fell in love with butter,
0:08:53 > 0:08:56cos it uses a whole packet -
0:08:56 > 0:08:58the entire block!
0:08:58 > 0:09:01And what we do now is just break this into pieces.
0:09:02 > 0:09:04Rub the chunks of butter
0:09:04 > 0:09:07and the dry ingredients together using your hands.
0:09:07 > 0:09:09Don't use a machine as you'll overmix it
0:09:09 > 0:09:13and the finished biscuits will be too hard.
0:09:13 > 0:09:15Keep mixing, and as soon as the heat of your hands
0:09:15 > 0:09:18brings the crumbly mixture together, you're nearly there.
0:09:18 > 0:09:21Now what you need to do is just mould these...
0:09:21 > 0:09:23into little balls
0:09:23 > 0:09:26and just put each one in this little mould.
0:09:26 > 0:09:29Now, you kind of have to do this in this little mould because
0:09:29 > 0:09:32this shortbread is so delicate, if I was to roll this out
0:09:32 > 0:09:36and put it onto a tray, it would basically spread everywhere
0:09:36 > 0:09:37and go all over the place.
0:09:41 > 0:09:44Now these shortbreads need to bake for about eight to ten minutes only,
0:09:44 > 0:09:46that's all they'll take to cook.
0:09:48 > 0:09:51Now, to increase the flavour of those lovely shortbreads
0:09:51 > 0:09:54that are in the oven, I'm just going to take some strawberry jam
0:09:54 > 0:09:57and what you have to do is bring the jam to the boil
0:09:57 > 0:10:00to almost reconstitute it, to make it back to a liquid again -
0:10:00 > 0:10:03just a tiny bit of water and then just heat this up.
0:10:05 > 0:10:08Now, you certainly don't want to overcook these,
0:10:08 > 0:10:10and you can see from the texture what happens,
0:10:10 > 0:10:14they just slightly souffle up. Now these will collapse back down again
0:10:14 > 0:10:16but what you have to do while they're still warm
0:10:16 > 0:10:20is make little indentations, cos you want the jam to sit in the middle,
0:10:20 > 0:10:23and for that, you just need your little finger...
0:10:23 > 0:10:26press it in the top.
0:10:26 > 0:10:28Now, to fill these, you need to fill them with a hot jam
0:10:28 > 0:10:32otherwise you just end up with a dollop sat on the top,
0:10:32 > 0:10:35so by warming it up, just get this nice texture to it.
0:10:40 > 0:10:43And once you fill the centres, we can then cool this down
0:10:43 > 0:10:45and just decorate our posset.
0:10:48 > 0:10:52You can do this any way you like. I'm using chopped figs,
0:10:52 > 0:10:54strawberry quarters and sprigs of mint.
0:10:54 > 0:10:58And once the shortbreads are cooled, it's time to show them off.
0:10:58 > 0:11:02And all you need to do with these is just carefully pop them out.
0:11:02 > 0:11:06These are so delicate, these things, they almost break in your hands.
0:11:08 > 0:11:11Now, if this isn't showing off, I don't know what is.
0:11:11 > 0:11:13And you do it in no time at all,
0:11:13 > 0:11:16this entire dish is done in less than an hour.
0:11:19 > 0:11:21And what I love about this,
0:11:21 > 0:11:26the biscuits just cut through the richness of the posset.
0:11:29 > 0:11:31This is very good!
0:11:31 > 0:11:34These buttery shortbreads with their fruity topping
0:11:34 > 0:11:37are the perfect partner for the tangy posset.
0:11:37 > 0:11:39Don't forget to share them!
0:11:42 > 0:11:48Another way to impress a hungry crowd is by serving top-class seafood.
0:11:48 > 0:11:52Langoustines in particular are one of my true favourites
0:11:52 > 0:11:55and they don't come any fresher than Kieran Quinn's, caught off the coast
0:11:55 > 0:11:58of County Mayo in Ireland.
0:11:58 > 0:12:02The waters of Clew Bay have always been a part of his life.
0:12:02 > 0:12:07We were always on the shore in little rowboats going fishing.
0:12:07 > 0:12:10My father was a boat-builder at one time
0:12:10 > 0:12:12so we were always repairing boats, painting boats.
0:12:12 > 0:12:14From a young age, from as early as I can remember
0:12:14 > 0:12:17all I ever wanted to do was go fishing.
0:12:17 > 0:12:19So Kieran is off to catch langoustines,
0:12:19 > 0:12:22a succulent white shellfish.
0:12:22 > 0:12:25They're sometimes called Dublin Bay prawns.
0:12:25 > 0:12:27Even though they do look like a giant prawn,
0:12:27 > 0:12:29they're more closely related
0:12:29 > 0:12:32to a slightly more exclusive sort of seafood.
0:12:32 > 0:12:35Langoustine, it's a similar texture to lobster
0:12:35 > 0:12:38but the flavour is stronger,
0:12:38 > 0:12:42it's more distinct and quite sweet.
0:12:42 > 0:12:44Kieran is on his way out to collect his catch
0:12:44 > 0:12:46from fishing pots called creels.
0:12:46 > 0:12:51A creel's a steel frame with a net over the outside of it.
0:12:51 > 0:12:55We bait the creels with herring and set that on the ground.
0:12:55 > 0:12:57The creels are very light, they sit on the seabed -
0:12:57 > 0:13:01they don't dig in, they're not dragged across the seabed,
0:13:01 > 0:13:05so when we haul them back, very little disturbance to the seabed.
0:13:05 > 0:13:08Along with the fisherman who depend on Clew Bay for their living,
0:13:08 > 0:13:10there are seals and sea birds too.
0:13:10 > 0:13:13Kieran's low-impact style of fishing means they all continue
0:13:13 > 0:13:16to benefit from these rich waters.
0:13:16 > 0:13:20800 baited creels are waiting on the seabed,
0:13:20 > 0:13:24so hopefully some hungry langoustine have been fattening up nicely
0:13:24 > 0:13:25inside each one.
0:13:27 > 0:13:30These are swimmer crabs.
0:13:30 > 0:13:33Also hermit crabs, where a crab has taken up residence in their shell.
0:13:33 > 0:13:37These squatters are not the luxury guests he was after,
0:13:37 > 0:13:40but he doesn't have to wait long for his prize.
0:13:40 > 0:13:42Getting to see a couple of prawns now.
0:13:44 > 0:13:46Using creels is a selective way of fishing.
0:13:46 > 0:13:50The live catch Kieran doesn't want, including juvenile langoustines,
0:13:50 > 0:13:52can be returned to the sea.
0:13:52 > 0:13:55These prawns are probably big enough for some fisheries,
0:13:55 > 0:13:57but for the live market that we go for
0:13:57 > 0:13:59these are not big enough, so we return them.
0:13:59 > 0:14:02Next year these will be big enough to catch.
0:14:04 > 0:14:07You need to keep your prawns in these trays,
0:14:07 > 0:14:10or as we call them tubes - they fight a lot.
0:14:10 > 0:14:13Left in a large tub together, these feisty langoustines
0:14:13 > 0:14:16would simply rip each other apart,
0:14:16 > 0:14:19something that must be avoided at all costs!
0:14:19 > 0:14:21A number one priority for the prawns, for the live market,
0:14:21 > 0:14:25is to have the prawns alive when they arrive to the customer.
0:14:25 > 0:14:26Because of the tides,
0:14:26 > 0:14:29he only has five hours to empty all of the creels,
0:14:29 > 0:14:34rebait and return them to the seabed before heading back to the port.
0:14:34 > 0:14:37Most of his catch, however, is travelling further afield.
0:14:39 > 0:14:42Because they're alive when they arrive in the restaurant,
0:14:42 > 0:14:45the restaurant owner can charge top dollar for them,
0:14:45 > 0:14:48and as a result we get top dollar for our product.
0:14:48 > 0:14:50The biggest market for our product
0:14:50 > 0:14:51is in France and Spain, unfortunately.
0:14:51 > 0:14:54When you see prawns in the supermarket for 5.99
0:14:54 > 0:14:56for a packet of peeled prawns,
0:14:56 > 0:14:58whereas the prawns that we have here,
0:14:58 > 0:15:00in the likes of Spain, may be 100 euros a kilo.
0:15:02 > 0:15:05At that price, it's no wonder langoustines are considered
0:15:05 > 0:15:07an expensive delicacy,
0:15:07 > 0:15:10but thankfully local customers can enjoy them too.
0:15:13 > 0:15:15Eagerly awaiting today's fresh catch
0:15:15 > 0:15:18is County Mayo chef Aine Maguire.
0:15:18 > 0:15:21We don't always have them every week, it depends on the weather.
0:15:21 > 0:15:25So when we have them I have a list of people who I have to call
0:15:25 > 0:15:27and say, "OK, I have Kieran's prawns now,"
0:15:27 > 0:15:30and they come and get them, they come and eat.
0:15:30 > 0:15:32They're beautiful things, and I'm very, very proud of them.
0:15:32 > 0:15:38For some bizarre reason I feel proud that they're from my locality.
0:15:38 > 0:15:40And at a restaurant on the bay,
0:15:40 > 0:15:44Aine can't wait to cook this five-star local shellfish.
0:15:44 > 0:15:47These are showstoppers, you know, you give these to your guests
0:15:47 > 0:15:51and they are certainly going to be wowed, and for loads of reasons.
0:15:51 > 0:15:53The flavour is extraordinary,
0:15:53 > 0:15:56it brings a little bit of drama to the table.
0:15:58 > 0:16:00Produce this good and this fresh
0:16:00 > 0:16:03needs to be cooked as simply as possible.
0:16:03 > 0:16:06Aine just fries them off with home-made Irish butter
0:16:06 > 0:16:09and parsley, with a squeeze of lemon.
0:16:09 > 0:16:13Langoustine in the main are a prime product,
0:16:13 > 0:16:16but these, to me, seem to be the best of the best.
0:16:16 > 0:16:18They're delicious.
0:16:18 > 0:16:22In the dining room tonight, there's a tough crowd to please.
0:16:22 > 0:16:24It's Kieran's family and friends.
0:16:26 > 0:16:29They're really, really sweet and succulent.
0:16:29 > 0:16:31They're just delicious, I can't tell you!
0:16:31 > 0:16:36It's a little bit of heaven, and you just know it's good
0:16:36 > 0:16:38and it's from a really good source.
0:16:38 > 0:16:42Sweet and buttery and messy and, er...
0:16:43 > 0:16:46I just want to lie down and have me tummy tickled.
0:16:46 > 0:16:48LAUGHTER
0:16:48 > 0:16:50I think that means he likes them!
0:16:50 > 0:16:54It's humbling, to be honest, and to see the reaction of the people.
0:16:54 > 0:16:56And the fact that I caught these this morning,
0:16:56 > 0:16:58we're here eating them now,
0:16:58 > 0:17:00it's an absolutely beautiful meal.
0:17:00 > 0:17:02It's perfect.
0:17:03 > 0:17:07Even if you do have to shell out for this sublime seafood,
0:17:07 > 0:17:09your dinner guests will thank you for it.
0:17:13 > 0:17:15Today, I'm preparing for a guest of my own,
0:17:15 > 0:17:18one who just loves shellfish.
0:17:18 > 0:17:22It's the nation's smiliest presenter, Carol Kirkwood.
0:17:22 > 0:17:25- Hey.- Hello!- How you doing? - Good to see you.- You all right?
0:17:25 > 0:17:27- Yes, thank you.- Good to see you. - It's lovely!
0:17:27 > 0:17:30- Do you like it?- I love it.- Come on in.- Not so keen about the weather.
0:17:30 > 0:17:34- Mind the killer dog.- Oh, hello! Aren't you cute?
0:17:34 > 0:17:37- It's always the dog that gets more attention!- What's the doggy's name?
0:17:37 > 0:17:41- This is Ralph.- Ralph, you are so cute!- Yeah, ultimate guard dog.
0:17:41 > 0:17:43Come on in.
0:17:43 > 0:17:46Like Ralph, Carol has to earn her keep,
0:17:46 > 0:17:49so she's going to help me make one of her seafood favourites.
0:17:50 > 0:17:53Well, I say help, but that might be pushing it.
0:17:55 > 0:17:58- Well, Carol, welcome to my kitchen. - Thank you.
0:17:58 > 0:18:02It's a foreign place for you, I know what you're like in the kitchen!
0:18:02 > 0:18:05I know, I don't recognise half of these utensils, James!
0:18:05 > 0:18:07- I'm hoping you're not expecting me to do anything.- I am,
0:18:07 > 0:18:09I'm expecting you to do a lot because I thought
0:18:09 > 0:18:11as a little homage to you we'd do
0:18:11 > 0:18:13kind of a lovely little dish that brings back memories
0:18:13 > 0:18:17- of your childhood.- Yeah.- We're going to do lemon sole.- Oh, lovely.
0:18:17 > 0:18:20And we're going to do langoustines, which we've got to have,
0:18:20 > 0:18:22- from your neck of the woods as well.- Mm!
0:18:22 > 0:18:24- We can incorporate the whole lot together, all right?- Right.
0:18:24 > 0:18:28The first thing we are going to do is get on our lemon sole.
0:18:28 > 0:18:30Now, we've got this beautiful piece of fish, all right?
0:18:32 > 0:18:34- Look at that, wow!- Now, you know,
0:18:34 > 0:18:38you've kind of got to know what to do with it though, you see?
0:18:38 > 0:18:41Well, normally I have it on a plate and it's already been done
0:18:41 > 0:18:42so I just enjoy it, James.
0:18:42 > 0:18:44Well, this is a prime example of what sole are, really.
0:18:44 > 0:18:46They live on the bottom.
0:18:46 > 0:18:48Generally sandy, that's why they're this colour,
0:18:48 > 0:18:51and obviously the underside of it is that colour
0:18:51 > 0:18:53cos they blend in with their surroundings like that.
0:18:53 > 0:18:56Now, what we've got to do is, there's four fillets on a flatfish.
0:18:56 > 0:18:59- One there, one there, one there and one there.- Yeah.
0:18:59 > 0:19:02And we want them all removed.
0:19:02 > 0:19:05Don't look at me! I wouldn't have a clue!
0:19:05 > 0:19:08What we're going to do is, we are going to take off this bit first.
0:19:08 > 0:19:11Now, the chefs call this the skirt.
0:19:11 > 0:19:13Now, naturally there's a line down there, look,
0:19:13 > 0:19:15there's even a guide for you, Carol.
0:19:15 > 0:19:18I don't like the way this is going, James.
0:19:18 > 0:19:23- There's an A to B so we follow this down. Now, you can hear...- Yep.
0:19:23 > 0:19:25KNIFE SCRAPES BONE
0:19:25 > 0:19:27- You've hit the bones. - Hit the bone, right.- Yeah.
0:19:27 > 0:19:31Now, you take the knife and you start from one end to the other
0:19:31 > 0:19:35and you're rolling the knife against the side of the bone, like that.
0:19:35 > 0:19:37Right. I know you're a brilliant chef,
0:19:37 > 0:19:40but looking at you doing this, did you ever consider surgery?
0:19:40 > 0:19:42I wasn't clever enough, definitely not clever enough.
0:19:42 > 0:19:44I wasn't clever enough to do the weather either,
0:19:44 > 0:19:48- I was far from clever enough. - Not true.- Well...
0:19:48 > 0:19:51Cos you were, I mean, you were brought up in Scotland obviously,
0:19:51 > 0:19:53you were brought up in the hotel trade, weren't you?
0:19:53 > 0:19:56That's right. I was brought up in a wee place called Morar
0:19:56 > 0:19:58which is in the northwest Highlands,
0:19:58 > 0:20:02And Mum and Dad owned a hotel and, in fact, my dad left school
0:20:02 > 0:20:03when he was about 12
0:20:03 > 0:20:06and he started out in the hotel as a shoeshine boy
0:20:06 > 0:20:11and eventually he worked his way up to buying the hotel.
0:20:11 > 0:20:13And, you know, in the meantime he married Mum.
0:20:13 > 0:20:15They had eight kids, so there were lots of us.
0:20:15 > 0:20:17So we were always in and out of the hotel.
0:20:17 > 0:20:20When I was at school, you know, we went to the local primary school
0:20:20 > 0:20:23which was just down the hill, or the brae as we would call it,
0:20:23 > 0:20:26and at lunchtime we'd come back to the hotel for lunch.
0:20:26 > 0:20:31And I was dying to stay and have, you know, a burger, some chips,
0:20:31 > 0:20:33- some tapioca.- Right.
0:20:33 > 0:20:36But instead I was having lemon sole and salmon
0:20:36 > 0:20:39and all these wonderful things that I adore now, but in those days
0:20:39 > 0:20:42I just wanted to be the same as everyone else.
0:20:42 > 0:20:44Now, I've left you one to do - do you want to do that or should I?
0:20:44 > 0:20:46- Would you just do it, James? I'll watch.- OK.
0:20:46 > 0:20:48You just don't want to get your hands dirty.
0:20:48 > 0:20:50I've just had my nails done!
0:20:50 > 0:20:52'When I've taken the fourth fillet off the bone,
0:20:52 > 0:20:55'we need to remove the skin from all the fillets.'
0:20:55 > 0:20:58You start at one end, you hold the knife flat onto the board, see that?
0:20:58 > 0:21:01The knife's staying exactly... Look at the angle, it's not like that,
0:21:01 > 0:21:04it's not like that, it's about 45 degrees and you wiggle the skin.
0:21:06 > 0:21:07And it just comes straight off.
0:21:07 > 0:21:09It's easy, this cooking lark, isn't it?
0:21:09 > 0:21:11You make it look easy, I have to say, James.
0:21:11 > 0:21:13You make your job look easy!
0:21:13 > 0:21:15Compared to this, my job is easy.
0:21:15 > 0:21:17You look... It's all on a green screen, isn't it, really?
0:21:17 > 0:21:21- There's not a weather chart nearby, is there?- No, and do you know,
0:21:21 > 0:21:23I don't know my left from my right because there is a green...
0:21:23 > 0:21:26Seriously, because behind me there is a green screen,
0:21:26 > 0:21:29so what I see is when I look at the camera in front of me,
0:21:29 > 0:21:31but it's in reverse, so it's a mirror image. So when I do that,
0:21:31 > 0:21:34I know this is my left hand
0:21:34 > 0:21:36but when I'm looking at the camera it's more like my right hand.
0:21:36 > 0:21:39- It is, it's the opposite way round. - Yeah. And the other thing is,
0:21:39 > 0:21:42because you're pointing at things that you can't see, necessarily,
0:21:42 > 0:21:45because they're not behind you, it's like tapping your head
0:21:45 > 0:21:47and rubbing your tummy at the same time.
0:21:47 > 0:21:50Well, so is this. Fillet it at the same time, off you go.
0:21:50 > 0:21:52- OK, so, 45 degrees.- 45 degrees. - Wiggle it.
0:21:52 > 0:21:55Just wiggle the skin, not the knife, Carol.
0:21:55 > 0:21:58- Wiggle the skin.- It's a slippery wee thing, isn't it?
0:21:58 > 0:22:00- CAROL LAUGHS - It's...
0:22:00 > 0:22:02Yeah, you were never very good at this
0:22:02 > 0:22:05on Ready Steady Cook, either, all those years ago, were you?
0:22:05 > 0:22:08- Cooking is... Oops!- Look at that.
0:22:08 > 0:22:12- Cooking isn't my forte, James. - Bit more.
0:22:12 > 0:22:17- So you're supposed to have a lovely piece of fillet like mine.- Oh, dear.
0:22:20 > 0:22:24This looks like my dog's eaten it!
0:22:24 > 0:22:27You cheeky thing! Listen, that's the first time I've done that,
0:22:27 > 0:22:29that's not a bad first attempt.
0:22:29 > 0:22:32'Luckily, we're using some of the fillets to make a rich mousse
0:22:32 > 0:22:35'for the sole, so I'll blitz Carol's in the blender
0:22:35 > 0:22:37'with an egg white and a dash of cream.'
0:22:39 > 0:22:41'Then put the mixture into a piping bag,
0:22:41 > 0:22:44'ready to put onto the remaining fillets.'
0:22:44 > 0:22:46Is there a particular area of the UK
0:22:46 > 0:22:48that has got better weather than others? Is that right?
0:22:48 > 0:22:53Tend to find Kent, is pretty good but also parts of Hampshire as well.
0:22:53 > 0:22:56And also we're closer to the equator, if you just look at it
0:22:56 > 0:22:58from that point of view, than where I come from in the Highlands.
0:22:58 > 0:23:01The other thing is, where I come from in the Highlands...
0:23:01 > 0:23:03You're doing a lot of talking to put you off from doing this,
0:23:03 > 0:23:05aren't you? I know what you're doing.
0:23:05 > 0:23:08"If I carry on talking, he'll just do all this,"
0:23:08 > 0:23:12and it'll just suddenly appear like a ready meal!
0:23:12 > 0:23:13You know me too well.
0:23:13 > 0:23:16I know you. No, this is your bit now. I want you...
0:23:16 > 0:23:19Are you any good at piping?
0:23:19 > 0:23:22- What do you think?- You're going to be hopeless, but anyway...
0:23:22 > 0:23:26- Don't sit on the fence, James. - I'm not, I'm from the north, you see.
0:23:26 > 0:23:28- Right, do you want to pipe it?- OK.
0:23:28 > 0:23:31So you basically want to do this, all right?
0:23:31 > 0:23:33So you're just squidging it out in a circle.
0:23:33 > 0:23:36There's a particular way to do it, like that.
0:23:36 > 0:23:39Right, now, I'm going to put another piece on here.
0:23:39 > 0:23:42Oh, so you're making it like a sandwich, like a cake kind of thing.
0:23:42 > 0:23:43Like a sandwich?!
0:23:43 > 0:23:45CAROL LAUGHS
0:23:50 > 0:23:54I deliberately did this. I thought, "This is a bit fancy, it's a bit...
0:23:54 > 0:23:58"But I reckon Carol could do this." I was totally wrong.
0:23:59 > 0:24:02'Hide the dodgy mousse under the top layer of sole,
0:24:02 > 0:24:06'then wrap it in some clingfilm and chill in the fridge.'
0:24:07 > 0:24:11'Meanwhile, it's time to prepare cauliflower three ways -
0:24:11 > 0:24:15'that's boiled, pureed, and grated into a salad.'
0:24:15 > 0:24:17- So we've got these little florets like this, OK?- Yeah.
0:24:19 > 0:24:21So, do you get a chance to cook much at home, then?
0:24:21 > 0:24:25Well, the kind of cooking I do is really just to stay alive so it's...
0:24:25 > 0:24:30- Really?- Yeah, it is, it's not fancy. - OK.- It's very basic kind of stuff.
0:24:30 > 0:24:31I mean, I like things like...
0:24:31 > 0:24:35Well, I love fish so poached salmon, salad, that kind of thing,
0:24:35 > 0:24:40sometimes I'll push the boat out and make a spaghetti bolognese...
0:24:40 > 0:24:43- Right.- Usually it's from a jar over some mince!
0:24:43 > 0:24:46- Grab a pan there.- Yep.- All right.
0:24:46 > 0:24:48- Now, we're going to take some double cream.- Yeah.- OK.
0:24:48 > 0:24:52Little bit of double cream and you're going to take the cauliflower,
0:24:52 > 0:24:55all right, and then we're going to boil this.
0:24:55 > 0:24:58So, on that stove there, we'll fire it up.
0:24:58 > 0:25:01- Now you're cooking, now we're off, we're on.- Brilliant.- OK.
0:25:01 > 0:25:04We're going to take our florets, they're going to go in there,
0:25:04 > 0:25:06we're going to boil these for about two or three minutes.
0:25:06 > 0:25:10Now, with the leftover cauliflower, we're going to grate this.
0:25:10 > 0:25:12OK, just... Even the stalk?
0:25:12 > 0:25:14- No, just...- The bit at the top.
0:25:14 > 0:25:17The right way up would help!
0:25:17 > 0:25:21- Right, so you don't do the stalk. - No, just like that. Just the tops.
0:25:21 > 0:25:23- You ready with that? - Yep, happy with that.- Good.
0:25:23 > 0:25:27- Can I leave you with that?- Yes. - Try not to get your nails in it.
0:25:27 > 0:25:31'While Carol gets to grips with the grater, I drain the boiled florets.
0:25:33 > 0:25:36'And although she's doing her best with the cauliflower and boiled eggs,
0:25:36 > 0:25:40'I think I'd better be the one to shell the langoustines.'
0:25:40 > 0:25:43- Beautiful bits of shellfish.- Yeah. - When you break them open,
0:25:43 > 0:25:48I think they're one of the most tastiest pieces of seafood around.
0:25:48 > 0:25:51'Shellfish like these need careful handling,
0:25:51 > 0:25:54'so take your time to avoid damaging their delicate flesh.'
0:25:57 > 0:26:01'Take the cauliflower and cream off the hob then blitz into
0:26:01 > 0:26:03'a rich and velvety puree.
0:26:03 > 0:26:05'What do you think, Carol?'
0:26:05 > 0:26:07Mm. Oh, that's lovely.
0:26:07 > 0:26:08- Happy with that?- Mm.- All right.
0:26:08 > 0:26:11Now, we're going to finish this off now cos we're going to
0:26:11 > 0:26:14cook our piece of fish. You've got a little bamboo steamer
0:26:14 > 0:26:17and we take this and place it over the top.
0:26:17 > 0:26:21We're going to steam this for about six minutes.
0:26:21 > 0:26:23'All we need to do now is make a dressing for our cauliflower
0:26:23 > 0:26:29'and egg salad, using extra virgin olive oil and white balsamic vinegar.
0:26:29 > 0:26:33'Drizzle it over the top of the salad and over the langoustines.'
0:26:33 > 0:26:36- So, what we're going to do is take a spoon.- Yeah.
0:26:36 > 0:26:37This is the salad mixture.
0:26:37 > 0:26:40That is so tasty, that salad mixture, I'm going to try that.
0:26:40 > 0:26:43It's nice, isn't it? Are you really going to try this?
0:26:43 > 0:26:47If you are saying that, I expect you to text me a picture.
0:26:48 > 0:26:50- Yes, OK.- It's not going to happen, is it?- No...
0:26:50 > 0:26:52THEY LAUGH
0:26:52 > 0:26:57'This delicate seafood is the perfect partner to the grated salad,
0:26:57 > 0:27:00'rich cauliflower puree and the scattered florets.
0:27:00 > 0:27:03'The zingy dressing completes a luxurious dish
0:27:03 > 0:27:05'to satisfy any seafood lover.'
0:27:05 > 0:27:07- That looks brilliant. - Are you happy with that?
0:27:07 > 0:27:10- I think that looks perfect. - You like that?- Yes, I do.
0:27:10 > 0:27:13Now, the idea is that I leave you in this kitchen
0:27:13 > 0:27:16and I'd like you to replicate that in six minutes. Off you go.
0:27:19 > 0:27:22Even if you don't have a willing commis chef,
0:27:22 > 0:27:25hosting a supper doesn't have to be difficult,
0:27:25 > 0:27:28and it's a great way of showing off your cooking skills.
0:27:28 > 0:27:31The question is, have I impressed my guest?
0:27:33 > 0:27:34Mm!
0:27:34 > 0:27:36You see the next time you have a dinner party,
0:27:36 > 0:27:38I reckon this is a dish to show off.
0:27:38 > 0:27:41If you come round and cook it, absolutely.
0:27:41 > 0:27:43If you give me the name of your fishmonger
0:27:43 > 0:27:45I'll get him to fillet the fish for you as well.
0:27:46 > 0:27:50You can find all the recipes from the series at...
0:27:53 > 0:27:55I've had an absolute ball, and do you know what?
0:27:55 > 0:27:58- I've learnt a wee bit from you today.- I've learnt a few things.
0:27:58 > 0:28:01The next time somebody's teaching me to do something, keep talking,
0:28:01 > 0:28:03cos eventually they'll do it all.
0:28:03 > 0:28:06I've got you a little present.
0:28:06 > 0:28:08It's your own filleting knife...
0:28:08 > 0:28:11which, I'm going to prove a point here, I'm going to sign it,
0:28:11 > 0:28:13and I bet you the next time I come round to your place
0:28:13 > 0:28:14that signature's still on there.