Episode 6 Mary Berry's Foolproof Cooking

I'm Mary Berry and in this series I'll be sharing some of my best

foolproof secrets with you.

I think it's really important to have a selection of trusted recipes

that you know will never let you down.

No matter what the occasion, I'll show you how to make it simple.

From my delicious ideas for lazy days...

Here you are, darling. A treat for you.

I could get quite used to this. Very nice.

..to moments when you feel like something a little comforting

and scrumptious goodies to thrill the family.

Mm...that's the best thing I've had all day!

Tonight, some of my favourite dishes perfect for a party.

There's absolutely no calories in here whatsoever!

I love putting on a party,

but to some people cooking for a crowd is very daunting.

I've always enjoyed sharing my ideas for party recipes.

It's a time when you want food that's fun and different,

but doesn't take forever to prepare.

Entertaining shouldn't be complicated,

so I'm sharing with you some foolproof recipes.

'A colourful salad platter, great for a party table...

'..a classic terrine, that's seen me through many happy occasions,

'..a filo surprise that always has them coming back for more...

'..and a truly impressive gateau.

'But first, a delicious curry

'that makes a delightfully different party piece.'

When I was first married, I loved having people round

and there was certainly no room to sit down,

people sat on the stairs, they sat on the floor -

I could never get up now - and all the rage was a fork supper.

That meant that you had a plate and a fork.

And I think it's a splendid idea.

Right now, I'm going to do a Thai chicken curry.

It's perfect for a crowd and all people need is a fork and a bowl.

'Add six sliced chicken breasts to a tablespoonful of red curry paste.'

It really couldn't be easier.

Keep turning it over so that every bit is coated.

The heat releases all those lovely spices and it will help to flavour

the meat, it also helps to give the meat a nice colour.

'When all the meat's sealed, put it to one side

'and use the same pan for the sauce.

'Starting with two sliced onions.'

So, on with the lid.

I'm going to turn the heat down and I'm going to leave that to cook

in its own steam until it's become really, really tender.

'After about ten minutes, turn up the heat

'and add some finely grated fresh ginger.'

Oh, the freshness of that, it's a lovely smell - strong.

Lovely, lemony ginger smell. It's lovely.

I'm now going to add two more tablespoons of Thai paste.

Go steady if you like it on the mild side.

'My secret for a thick, velvety sauce is a tablespoonful of plain flour...'

Sprinkle it evenly over.

'..and full fat coconut milk.'

Thai curry is fairly new to me.

I think I had it at my daughter's, I suppose two or three years ago,

and absolutely loved it and I've made it ever since.

'For those special Thai flavours,

'I'm adding kaffir lime leaves,

'the zest and juice of half a lime,

'a tablespoonful of brown sugar

'and the essential fish sauce.'

I must say, when I first heard of fish sauce

I didn't like the idea at all, but it really brings out the flavour

and is part of the what you expect in Thai food.

'And, of course, lemon grass.'

Just bash it with a rolling pin.

Now, the sort of rolling pin I have is a wooden one.

Which is ideal for it, don't do it with a glass one!

Now, I'm going to return the chicken

and as you're going to be doing this for a party,

it's essential not to overcook it.

'About five minutes should do it.'

Right.

'For some gorgeous colour and crunch,

'I'm adding sugar snap peas and water chestnuts.

It's awfully good.

'I love exploring new ideas,

'but sometimes there's nothing quite like the classics.

'And this recipe is one I've served at many a happy celebration.'

I love going back to my old favourite recipes

when I'm having friends round for a party.

Now, this one is a ham hock and I'm going to make it into a terrine.

Many people are really frightened of making a terrine,

but I promise you this one is very easy and it's foolproof.

Neither trotters or ham hocks are very popular,

but it is an excellent cut and it's going to make a very inexpensive terrine.

'The secret to this terrine is slow cooking the meat with celery,

'carrots, onions and some peppercorns

'and fresh thyme to give it plenty of flavour.'

All I've got to do is top up with water.

It's important to cover the meat,

that's it.

So, I'm going to bring that to the boil

and then I'll transfer it to the oven.

That weighs a tonne, but I'm going to be very careful.

'That goes into the oven at 140 fan for about four hours,

'so all the flavours can infuse and the meat melts away from the bone.'

If the smell is anything to go by, it's going to be wonderful.

Oh, it's soft and it's absolutely falling away from the bone.

That's exactly what I want.

It's come off the bone without being asked. There we are.

Oops!

Look at that lovely chunk of meat there.

Then you're left with the bone there

and I know who will like that!

'Break the meat into pieces.'

I want to keep it in shapes,

because as you cut through it gives a lovely effect.

Now, that is perfect, it's all done.

'All those delicious juices from the cooking can now be reduced

'to make a beautiful jelly to hold the terrine together.'

'I'm using 5g of gelatine.'

Can you see that?

It's soft, squidgy and then you take it and you drop it into that

very hot stock. It wants to be not boiling, just very, very hot.

And it is slightly cloudy, but that is all part of its charm.

If it's terribly clear I'm suspicious,

because it will have no flavour.

'Now I'm ready to assemble the terrine.'

In the very bottom, I'm going to put chopped parsley, so that when I turn

this out, I have this wonderful green layer

and it does look very smart.

So, just a little in there.

Not too much, I don't want all the parsley to float about.

And I've got some mustard seed here,

I'll just put a little over here now.

The mustard seeds add interest.

So, you do it in layers.

'Make sure you ladle the stock on every layer.

'It will fill all the gaps and hold everything together when it's cut.

I'm quite chuffed with that. I think it's going to be something that is

just a little bit different and I bet it's something you haven't tried making before.

And leave that until it becomes stone cold

and then put it in the fridge overnight.

I think it's coming away quite easily.

It should do with the clingfilm all round it.

That's it.

I think that parsley top looks lovely,

it looks very inviting and... Well, let's see how it cuts.

I think that looks pretty good.

You see how well it holds together.

It is beautiful, it is tender,

the jelly is so well flavoured.

I'd rather have that than just plain cold ham any day.

When I am planning a party, I make sure some of the dishes

are blissfully quick to prepare.

The secret is to use fruit and veg in season at its best.

And at this time of year, what could be better than sweet, ripe tomatoes?

With more sunshine hours than other parts of the UK,

the Isle of Wight is perfect for tomatoes

and I've come to discover some of the wonderful varieties

grown in Newport.

Brian, when I was growing up, there was only one kind of tomato -

all the same size, quite big - I think they were called Moneymaker -

but that was it.

We've got about 40 varieties we're growing at the moment.

So, we've got everything from big beef tomatoes

to tiny cherry tomatoes.

Some on the vine, some off the vine.

Lots of different colours - yellows, orange, pinks.

We have one guy who goes around looking for lots of different varieties

and his quest is to basically find the tastiest tomato.

I think he's got a very cushy number.

I wouldn't mind going around the world tasting tomatoes.

Try one of these, Mary.

-That is perfect for me.

-Good.

It's full of flavour, it's beautifully sweet

and I feel it's doing me an awful lot of good!

-Would you like to have a look at the tops of the plants, Mary?

-Yeah, why not.

Do you know, I thought I was going to have to put my leg over those

-and you've got longer legs than me. So, up here?

-Yeah.

Oh, good thing. You couldn't get a big person in here, could you?

Shut the gate.

-Now, this is very safe for your workers, isn't it?

-Yes.

They can't fall out into the tomatoes.

-We're going to go up now.

-OK.

Third floor, please.

'These plants grow to a staggering 13 metres high.

'Shoots are removed weekly, allowing the flowering tops to take in

'all the glorious sunshine.'

It really is another world right up here.

It seems acres and acres of it.

As far as I can see, there are tomato plants.

It is amazing, it's sort of breathtaking.

'But the best is yet to come.

'I'm going to choose a selection for my party platter.'

There are so many varieties here.

Now, I'm tempted by the green-y ones over here

and I think you call them zebra and I'm going to use those in my platter,

because they look so stunning and so different.

Let me show you one here, Mary.

-It's almost black, isn't it, around the outside?

-Yes.

Mm! That tastes really good.

It's got a very firm texture and a lovely flavour.

Those yellow ones, I'm very tempted, in the front.

-Are they cherry yellow, or something?

-They're a yellow cherry type, yes.

Have a taste of this one.

They are very firm, they hold together well.

I think they're lovely and they'll certainly add interest to my platter.

-Have you got a box down there?

-I have, yes. There is a decent size box here.

Well, let's have the old flavour - these lovely cherry tomatoes here.

I've got a really colourful, magical spread of tomatoes.

Lots of variety.

'And a glorious harvest for my next recipe.'

'As simple and fresh as it gets.

'Perfect for a celebration.'

Just look at this selection of tomatoes.

The colours are spectacular,

it's amazing how in many vegetables we're turning to different colours.

If you're preparing it ahead, don't put salt on the tomatoes,

because if you do it will draw out all the moisture

and you'll be left with a pool of liquid underneath.

I think I rather like the look of these.

'A simple dish like this makes the ingredients the star of the show.

'So, you can't really go wrong.'

But I'll just toss them in so that they're all quite haphazard.

'Spring onions go beautifully with tomatoes

'and these will add a bit of crunch.'

That's it, sprinkle that over the top. All over.

So, I've left a little hole in the middle because I'm going to put a

little bowl there of my goat's cheese and I'm going to make it into a little sort of mousse.

I think a great change from mozzarella.

After all, we're changing the colour of the tomatoes, why don't we change the type of cheese?

'This mousse is definitely foolproof.

'Just whip 100ml of double cream with 150g of soft goat's cheese.'

Mixing the goat's cheese with the cream makes it a lighter texture

and a little bit richer.

'What could be easier?'

So, that goes into the centre.

We're getting there.

'To bring it all together, blend fresh basil,

'garlic and olive oil for the dressing.'

Delicious.

Don't put this on till the very last minute.

'Finish with some beautiful Parma ham and the last sprig of basil.'

I think this is perfect for a summer celebration.

It really is sunshine coming through the windows.

Absolutely stunning.

Whether I'm laying on a spread for a few, or scaling up the numbers,

I've always loved a dish on the table that's just a little bit different.

I've served salmon coulibiac on all sorts of occasions.

It's easy to serve because you know that each one will serve...

say ten people and so you can up the recipe very easily.

I think that this is a very good centrepiece for a party,

especially when you want to be a little bit more economical than usual.

'Start by baking 500g of salmon at 180 fan for 15 to 20 minutes.

'And while that cooks, I can get on with the rest of the filling.

'Lightly fry onion, crushed garlic and chilli in a little butter

'and add sliced mushrooms.'

'Then add the zest and juice of half a lemon to some cooked rice.'

The smell is great.

Beautifully garlicky.

'When the salmon is cooked and cooled, break it into pieces.'

Can you see, as I put my knife in it, it is just beautifully done?

Just as I want it and there's plenty of moisture there.

This used to be a half term treat for the children when they were young

and their friends would come in and I'd make a big coulibiac.

'For a lovely fresh flavour, use a handful of chopped chives and parsley.'

That looks good enough to me.

And shoosh it all in.

And then I'll give it a good mix.

That's it.

And you see how gentle I'm being?

I'm not, sort of, mashing it down,

because I want to be able... As people eat it, they think,

"Oh, this is salmon, I can see the nice, big, generous pieces of salmon."

That's it. So, I'm just going to put that to one side

and get on with the filo part.

'Don't be put off by using filo.'

It's wonderful stuff, I think, filo.

And, no, I am not going to make it.

I made it at college and I vowed never again.

'I have a foolproof trick that never fails.

'All you need are six sheets of filo pastry,

a sheet of nonstick paper and melted butter.'

I am doing it that way, then that way and then that way,

so that it holds together well.

'By crisscrossing the sheets like this, it just won't fall apart.'

So, that wasn't too difficult, was it?

'Now, for the salmon and rice filling.'

A coulibiac traditionally is high,

so we're going to mould it with the hands, first of all, like this.

Like that.

Take this end up here and fold it over

and with the aid of the paper I'm going to turn that over -

give it a push.

And you want to end up with the join underneath.

That's it.

'For a perfect crispy golden brown finish,

bake at 180 fan for 30 to 35 minutes.

I'm really quite chuffed with that.

I love the way it rises in flakes.

It looks most tempting.

The wafer thin pastry all the way around

and a mass of that glorious salmon, herbs, chilli and rice.

It just looks tempting.

'I've always enjoyed cooking for lots of people

'and a summer's day is the perfect excuse for a party in the garden.'

Today, we have the garden owners of Buckinghamshire

who open their gardens for National Gardens Scheme

and they're all coming here on a jolly and to see our garden.

So, a great welcome to all you owners of gorgeous gardens

in Buckinghamshire and for once the weather forecast said

the sun would come out between two and three.

They're quite right, aren't they?

Every party needs something grand as the finale

and I've got a big, bold and beautiful cake.

'What I love about this is the Genoise sponge.

'One of my favourite things to make.

'For each sponge, whisk four eggs and 125g of caster sugar.

'A lifetime of baking has taught me to rest the bowl on a wet cloth

or it will slip.'

On it goes.

'If it's pale, light and fluffy, it's done.

That's about right.

When I write an N there, I can just see the N and it quickly goes down.

Did you notice, I was moving the whisk around?

If you stand still, the outside won't mix very well.

Follow exactly as I've done and you'll make a good Genoise sponge.

Well, so far, so good.

'Now, slowly add 125g of self-raising flour.'

And folding in is going around the outside and cutting through the middle.

Outside and cutting through the middle.

'You'll need to be gentle to keep the air in

and make your sponge lovely and light.

'It's adding 50g of cold melted butter that makes this a Genoise.'

So, that is absolutely scraped clean.

My mother would be proud of me, wouldn't she?

She always used to say I was a bit of a...

I used to do things rather quickly when I was baking.

I've learnt that it's a good idea to take every scrap out.

It makes a bigger sponge.

'Make the second one in just the same way

'then into the oven for around 30 minutes at 160 fan

'until golden and springy to the touch.'

How about that, then? They look perfect.

They're just shrinking away from the sides of the tin

and when I put my finger on it, it springs back again.

So, that will be the underneath and this will be the top

and I'm going to let those get absolutely cold before splitting them.

'This is anything but guilt free.

'For the filling, I need one-and-a-half pints of lightly whipped double pouring cream.'

Of course, you can do this with a mixer if you like,

but keep your eye on it.

That's beaten just the right amount - let's get to cutting these in half.

Lie the knife absolutely flat...

..and a sawing action until you meet where you started.

It's quite fun to do, but you've really got to concentrate to get it right.

And now it's an assembly job, the part that I like best.

It's really generous, but this is a special party,

I want everybody to say, "Gosh, this is good!"

No extra cream needed - they're going to enjoy every single slice.

'I'm adding blueberries, raspberries and blackberries.

'But keep clear of the larger fruits,

'which will need cutting.'

Push it down so the cream that I've put there

comes up between the fruit and when you cut it,

it does look very good.

Then a third of the cream again.

'It's best to do all this the night before and keep it in the fridge.

'The cream will soak into the sponge keeping everything lovely and moist.'

There's absolutely no calories in here whatsoever(!)

And some blackberries.

Have I gilded the lily too much?

No, I don't think so. I'll put a few more on!

I think that's a most spectacular finale to any party.

There we go.

That looks amazing.

SHE LAUGHS

If I could eat it all, I would!

I love having a crowd, I'd never write a book cooking for one.

I like the friendship, I like the people,

I like them to enjoy what I cook.

It's absolutely delicious. Very summery.

I hope I'm allowed seconds!

THEY LAUGH

All her recipes work, that's the lovely thing.

You always know, if you want to make another recipe you've never done before,

if it's a Mary Berry, it will work.

Everybody seems to have enjoyed themselves and it's good to spoil them.