Browse content similar to Hot and Cold. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
I'm Nigel Slater. | 0:00:05 | 0:00:07 | |
I enjoy uncomplicated cooking. | 0:00:07 | 0:00:10 | |
For me, the tastiest dishes are based on the simplest combinations, | 0:00:10 | 0:00:15 | |
from surf and turf, | 0:00:15 | 0:00:16 | |
to soft and crisp, to something sweet with something sour. | 0:00:16 | 0:00:19 | |
Once you start questioning a recipe - the how and why - | 0:00:22 | 0:00:27 | |
then you can take it on and call it your own. | 0:00:27 | 0:00:31 | |
So I want to explore some of my all-time favourite dishes. Wow. | 0:00:31 | 0:00:35 | |
To unravel them and show you why they work so well. | 0:00:36 | 0:00:39 | |
That is very, very good. | 0:00:39 | 0:00:42 | |
Today, I want to explore the marriage of hot and cold. | 0:00:42 | 0:00:46 | |
Great recipes often work for reasons we don't even think about, | 0:00:47 | 0:00:51 | |
but for me, the marriage of hot and cold is something that can | 0:00:51 | 0:00:55 | |
turn a great dish into something sublime. | 0:00:55 | 0:00:57 | |
Contrasting temperatures is the key to so many delicious suppers | 0:00:57 | 0:01:02 | |
and heavenly desserts. | 0:01:02 | 0:01:04 | |
I want to show you my favourites, as well as heading to Scotland | 0:01:04 | 0:01:08 | |
to meet one cook who has breakfast down to a fine art. | 0:01:08 | 0:01:12 | |
-You've changed my mornings. -Thank you. | 0:01:12 | 0:01:15 | |
-For the better, I hope! -For the better. | 0:01:15 | 0:01:17 | |
I remember, years ago on holiday, after a journey on a Greek ferry, | 0:01:32 | 0:01:36 | |
I got off at the port and there was a van selling bits of grilled lamb | 0:01:36 | 0:01:40 | |
that were hot and sizzling and he poured over some very cold yoghurt. | 0:01:40 | 0:01:46 | |
And I've just never forgotten it. | 0:01:46 | 0:01:49 | |
Today, I want to try and create that same delightful dish. | 0:01:49 | 0:01:53 | |
It's a simple recipe, but the key is getting that mix | 0:01:53 | 0:01:57 | |
of hot and cold just right. | 0:01:57 | 0:01:59 | |
I start with a basic marinade for my lamb. | 0:02:01 | 0:02:04 | |
Olive oil, black pepper and thyme. | 0:02:04 | 0:02:08 | |
The thyme doesn't make much difference. | 0:02:08 | 0:02:10 | |
But it'll make the kitchen smell wonderful as it cooks. | 0:02:10 | 0:02:13 | |
It's not just about eating, it's about the pleasure of cooking. | 0:02:13 | 0:02:18 | |
I like to leave the lamb to marinate while I do the rest of the dish. | 0:02:18 | 0:02:22 | |
I like pickled cabbage with grilled lamb, strange though it sounds. | 0:02:28 | 0:02:31 | |
But if I haven't got time for pickling | 0:02:31 | 0:02:35 | |
I finely slice the cabbage | 0:02:35 | 0:02:37 | |
and cover it with a little white wine vinegar. | 0:02:37 | 0:02:40 | |
A tiny bit of black pepper in there, too. | 0:02:40 | 0:02:42 | |
To make my yoghurt dressing as cool and refreshing as I can, | 0:02:42 | 0:02:46 | |
I'm going to add some grated cucumber. | 0:02:46 | 0:02:49 | |
Simple though this dish is, I want it to pop in the mouth, | 0:02:51 | 0:02:54 | |
to zing and the cool pepperiness of mint is the thing to make that happen. | 0:02:54 | 0:03:00 | |
The grinding of white pepper will add a little heat. | 0:03:02 | 0:03:07 | |
Then some yoghurt. | 0:03:07 | 0:03:09 | |
This brings all my ingredients together. | 0:03:11 | 0:03:13 | |
Use any thick, natural yoghurt. | 0:03:13 | 0:03:16 | |
Then, this is really important, chill it in the fridge. | 0:03:16 | 0:03:19 | |
Now for the lamb. | 0:03:26 | 0:03:28 | |
If you don't have a griddle, a frying pan will work, too. | 0:03:28 | 0:03:31 | |
The important thing is that it's really hot. | 0:03:33 | 0:03:36 | |
How you like your lamb cooked is up to you, | 0:03:40 | 0:03:43 | |
but I like mine caught at the edges on the griddle, | 0:03:43 | 0:03:45 | |
just that little touch of charred blackness here and there, | 0:03:45 | 0:03:51 | |
then pink and juicy inside. | 0:03:51 | 0:03:52 | |
Then, while the chops are still sizzling... | 0:04:07 | 0:04:10 | |
Some cold yoghurt and cucumber. | 0:04:13 | 0:04:16 | |
Very hot. It's chillingly cold. | 0:04:36 | 0:04:40 | |
It's salty, it's refreshing, all at once. | 0:04:40 | 0:04:42 | |
It's everything I want a mouthful of food to be. | 0:04:42 | 0:04:45 | |
The flavours of this dish are good enough, | 0:04:52 | 0:04:55 | |
but it's the contrast of the sizzling lamb | 0:04:55 | 0:04:57 | |
with the chilled yoghurt dressing that makes it really special, | 0:04:57 | 0:05:01 | |
and brings back all those fabulous Greek holiday memories. | 0:05:01 | 0:05:04 | |
I sometimes think my appetite is completely ruled by the seasons... | 0:05:15 | 0:05:21 | |
What I fancy to eat is usually decided by what's going on outside, | 0:05:21 | 0:05:24 | |
and today's no exception. | 0:05:24 | 0:05:26 | |
When the weather's changeable, it can rain at the drop of a hat, | 0:05:30 | 0:05:34 | |
I love it when I've got something in the fridge that can be warming, | 0:05:34 | 0:05:38 | |
and that can sit there for a couple of days, | 0:05:38 | 0:05:40 | |
the sort of thing that's between a soup and a stew. | 0:05:40 | 0:05:43 | |
This dish is all about how to make a straightforward recipe | 0:05:43 | 0:05:47 | |
a lot more exciting, with very little effort. | 0:05:47 | 0:05:50 | |
Perfect for when it's cooling down outside | 0:05:50 | 0:05:53 | |
and you want something really warming. | 0:05:53 | 0:05:56 | |
I'm starting with a classic stew base - | 0:05:58 | 0:06:02 | |
some roughly chopped onion and a stick of celery for depth. | 0:06:02 | 0:06:05 | |
I usually chuck in a carrot, too, just to add a bit of sweetness. | 0:06:08 | 0:06:13 | |
I grew carrots in a pot this year. | 0:06:13 | 0:06:15 | |
I stuck seeds in a big pot with some compost and they did well. | 0:06:15 | 0:06:22 | |
I'll put a few herbs in - some rosemary, a bit of bay. | 0:06:22 | 0:06:25 | |
These are herbs for slow cooking. They're tough and they take a long time to cook down. | 0:06:25 | 0:06:32 | |
A clove of garlic will add interest to the base flavours. | 0:06:32 | 0:06:36 | |
I don't think there's any time I enjoy cooking more than on a rainy afternoon. | 0:06:39 | 0:06:44 | |
Just hearing the rainfall and knowing I'm making something | 0:06:44 | 0:06:48 | |
to warm us all up for supper. It's as good as cooking gets, really. | 0:06:48 | 0:06:52 | |
The body of my stew comes in the form of some earthy lentils. | 0:06:55 | 0:06:58 | |
If you're not a fan, other pulses will work just as well. | 0:06:58 | 0:07:03 | |
And then immediately put some stock in. | 0:07:03 | 0:07:07 | |
If I haven't got stock, I'm happy to use water. | 0:07:07 | 0:07:10 | |
Then turn the heat down, put the lid on | 0:07:18 | 0:07:21 | |
and leave it for about 30 minutes. | 0:07:21 | 0:07:24 | |
For this stew to be chunky and rustic, | 0:07:24 | 0:07:28 | |
I'm going to use a couple of squashes. | 0:07:28 | 0:07:32 | |
A Cinderella Pumpkin and an acorn squash. | 0:07:32 | 0:07:34 | |
We tend to think of the pumpkin as being... | 0:07:34 | 0:07:37 | |
..the big beef joint of the vegetable patch - | 0:07:38 | 0:07:41 | |
that firm flesh you can cook for a long time in the over | 0:07:41 | 0:07:44 | |
or a casserole, and it doesn't break up. | 0:07:44 | 0:07:48 | |
A quick seasoning of salt and pepper goes in before some water, | 0:07:52 | 0:07:56 | |
just enough to cover the squash. | 0:07:56 | 0:07:58 | |
The stew then needs a good 30 to 40 minutes to heat right through. | 0:07:58 | 0:08:02 | |
Don't rush this bit. It's where the magic happens. | 0:08:02 | 0:08:07 | |
What's going on in the pan is all dark and earthy | 0:08:17 | 0:08:20 | |
and I want to add something bright and fresh to it. | 0:08:20 | 0:08:23 | |
Just to make the whole thing zing. | 0:08:23 | 0:08:25 | |
So masses of bright green parsley is just the thing. | 0:08:25 | 0:08:29 | |
And finally a splash of red wine vinegar. | 0:08:31 | 0:08:34 | |
That's fine as it is but I want the texture to be more creamy. | 0:08:37 | 0:08:42 | |
To do that, I take a little out of the pot | 0:08:42 | 0:08:46 | |
and whizz it up with some extra stock. | 0:08:46 | 0:08:49 | |
So I've got the soft | 0:08:55 | 0:08:57 | |
and very hot | 0:08:57 | 0:09:00 | |
lentils and pumpkin | 0:09:00 | 0:09:02 | |
and then whilst it's really piping hot, | 0:09:02 | 0:09:06 | |
I'll stir in some chilled sour cream. | 0:09:06 | 0:09:08 | |
Just a way of using temperature to turn very humble ingredients | 0:09:12 | 0:09:16 | |
into something that's really exciting to eat. | 0:09:16 | 0:09:19 | |
It's great because you get a big bowl of steaming soup | 0:09:30 | 0:09:34 | |
and every now and again you get a flash of cold from the sour cream. | 0:09:34 | 0:09:38 | |
Really hot and really cold all at once. | 0:09:41 | 0:09:44 | |
Yes, this stew is gloriously warming, | 0:09:54 | 0:09:57 | |
but it's adding that hit of chilled soured cream | 0:09:57 | 0:10:00 | |
that turns it into something truly magical. Such little effort, too. | 0:10:00 | 0:10:05 | |
One of my fondest food memories | 0:10:27 | 0:10:29 | |
is being handed a bowl of my mum's steaming hot porridge. | 0:10:29 | 0:10:34 | |
If there's one place to unravel the secrets behind the best, | 0:10:36 | 0:10:39 | |
it's Scotland. | 0:10:39 | 0:10:40 | |
Over 18 years, I've been training and perfecting | 0:10:45 | 0:10:48 | |
my skills at making porridge. | 0:10:48 | 0:10:50 | |
Three ingredients and I have to get it absolutely spot on. | 0:10:50 | 0:10:54 | |
Ian Bishop is a champion porridge maker. | 0:10:55 | 0:10:58 | |
He lives in the small Highland village | 0:10:58 | 0:11:01 | |
that's home to the annual world championship. | 0:11:01 | 0:11:04 | |
Now, I'm no expert at making porridge, | 0:11:04 | 0:11:07 | |
so I'll take any chance to pick up a few tips. | 0:11:07 | 0:11:11 | |
Have a seat, Nigel. | 0:11:11 | 0:11:12 | |
'Ian's recipe starts by heating one part of medium oatmeal | 0:11:12 | 0:11:16 | |
'to three parts of water | 0:11:16 | 0:11:19 | |
'and he stirs with a traditional Scottish utensil, or spurtle.' | 0:11:19 | 0:11:23 | |
-I always thought you stirred with that end! -No. | 0:11:25 | 0:11:27 | |
-You see, I even had my spurtle the wrong way round! -Really?! | 0:11:27 | 0:11:30 | |
I know! | 0:11:30 | 0:11:31 | |
-I'm sorry. -What sort of cook is that? | 0:11:31 | 0:11:34 | |
-I'm embarrassed now. -Are you? -Yeah. I've been using a spurtle upside down! -Och, don't let it bother you! | 0:11:34 | 0:11:40 | |
-It's starting to thicken up. -I can actually see it starting to... | 0:11:40 | 0:11:45 | |
And when, I think, you put the salt in is very, very important. | 0:11:45 | 0:11:49 | |
When I see a little, "Blurp," that's it starting to cook. | 0:11:49 | 0:11:53 | |
And presumably the salt will bring out the flavour of the oats? | 0:11:53 | 0:11:56 | |
That's right, yeah. | 0:11:56 | 0:11:58 | |
Now, this is it cooking, so I'm exactly five minutes... | 0:11:58 | 0:12:01 | |
It's like boiling an egg, it's absolutely to the minute. | 0:12:01 | 0:12:05 | |
That's right, yeah. | 0:12:05 | 0:12:07 | |
-So you have a little stir. -Am I going to get this right? | 0:12:07 | 0:12:10 | |
Yes, of course! You...stir it. | 0:12:10 | 0:12:14 | |
-Am I stirring the right way? -You must do it in a clockwise direction. | 0:12:14 | 0:12:17 | |
If I did it anti-clockwise what would happen? | 0:12:17 | 0:12:21 | |
The wrath of the devil! I can say no more. | 0:12:21 | 0:12:24 | |
-I've met it. -Mm. | 0:12:24 | 0:12:26 | |
That is fearsomely hot. Can I pass this to you? | 0:12:26 | 0:12:29 | |
-Fearsomely hot! -Yeah? | 0:12:29 | 0:12:30 | |
I could turn it down a little. | 0:12:30 | 0:12:33 | |
We're ready for this? Here we go. | 0:12:33 | 0:12:36 | |
(Oh, look at that!) | 0:12:41 | 0:12:42 | |
There we are. | 0:12:49 | 0:12:50 | |
'After a sprinkling of cinnamon comes the cold topping... | 0:12:53 | 0:12:57 | |
'but not just one. | 0:12:57 | 0:12:59 | |
'Ian adds some honey... | 0:12:59 | 0:13:01 | |
'a spoonful of homemade blackcurrant jam | 0:13:01 | 0:13:04 | |
'and one final addition.' | 0:13:04 | 0:13:06 | |
So, this is cold, cold milk. | 0:13:06 | 0:13:08 | |
-Cold, cold milk. -With steaming porridge. -Yeah. | 0:13:08 | 0:13:11 | |
-Thank you. -That's it, OK. | 0:13:11 | 0:13:13 | |
NIGEL LAUGHS | 0:13:17 | 0:13:19 | |
IAN LAUGHS HEARTILY | 0:13:19 | 0:13:20 | |
-Do you like that? -It's like something you've eaten all your life | 0:13:20 | 0:13:23 | |
-and you discover you've been doing it wrong! -Oh, NO! | 0:13:23 | 0:13:26 | |
All these years! | 0:13:26 | 0:13:29 | |
Then you have something and think, "What a waste, all those years I could've been eating it like this." | 0:13:29 | 0:13:34 | |
It's glorious! Ian, you've changed my mornings! | 0:13:34 | 0:13:37 | |
-Thank you! -You really... -For the better, I hope? | 0:13:37 | 0:13:40 | |
-For the better. -Mmm. -What was I doing?! | 0:13:40 | 0:13:42 | |
What have I been doing? | 0:13:42 | 0:13:44 | |
IAN LAUGHS | 0:13:44 | 0:13:45 | |
Glad! Mmm. | 0:13:45 | 0:13:48 | |
'Sometimes you can't beat a simple thing perfectly made. | 0:13:48 | 0:13:52 | |
'It's the starting point to most dishes in my kitchen.' | 0:13:52 | 0:13:55 | |
I'm always interested where recipes come from. | 0:13:55 | 0:13:58 | |
Where that little bit of inspiration gets you cooking | 0:13:58 | 0:14:01 | |
and with me it's often tied to things I've eaten a long time ago. | 0:14:01 | 0:14:04 | |
That lovely thing of getting fish and chips absolutely steaming hot | 0:14:04 | 0:14:10 | |
and then the moment when I put vinegar on the chips | 0:14:10 | 0:14:13 | |
and it splashes on to the fish. | 0:14:13 | 0:14:16 | |
There's that hot fish, hot chips and cold vinegar | 0:14:16 | 0:14:20 | |
and I love that sensation. | 0:14:20 | 0:14:22 | |
It's that memory that's inspired this twist | 0:14:23 | 0:14:26 | |
on the classic combination. | 0:14:26 | 0:14:27 | |
With my hot fish, I'm going to make a spicy vinaigrette, | 0:14:29 | 0:14:34 | |
which starts with some fresh lime juice | 0:14:34 | 0:14:36 | |
and a splash of white wine vinegar. | 0:14:36 | 0:14:38 | |
I always find limes really hard to squeeze. | 0:14:40 | 0:14:43 | |
So if you give them a good roll and a squash | 0:14:43 | 0:14:47 | |
you actually feel them relax and they suddenly feel much softer | 0:14:47 | 0:14:51 | |
and you get more juice out of them...or at least I think you do. | 0:14:51 | 0:14:55 | |
I also want to add some lime leaves. | 0:14:57 | 0:15:00 | |
If you crumble them just before you put them in, | 0:15:02 | 0:15:07 | |
it just gives that extra hit of lime. | 0:15:07 | 0:15:09 | |
It's slightly different from the juice and different from the zest. | 0:15:09 | 0:15:13 | |
If you can't find them it's not the end of the world, | 0:15:13 | 0:15:16 | |
but I just like what they add to the recipe. | 0:15:16 | 0:15:19 | |
'To add some kick to this dressing, | 0:15:19 | 0:15:21 | |
'I'm chopping up some fresh hot chilli. | 0:15:21 | 0:15:24 | |
'Leave out the seeds if you don't want it too hot.' | 0:15:24 | 0:15:27 | |
This is one of those dressings that actually pops in the mouth. | 0:15:29 | 0:15:32 | |
It's got those, all those elements that make something... | 0:15:32 | 0:15:36 | |
quite exciting to eat. | 0:15:36 | 0:15:38 | |
It's acidic, and it's hot, and it's sweet, and it's sour, and it's all mixed up. | 0:15:38 | 0:15:43 | |
'Spring onions will brighten my spicy dressing, | 0:15:43 | 0:15:47 | |
'and a carrot will add sweetness and crunch. | 0:15:47 | 0:15:50 | |
'Black and white peppercorns and a few coriander seeds | 0:15:50 | 0:15:54 | |
'will add subtle warmth, | 0:15:54 | 0:15:56 | |
'and star anise will give it a hint of aniseed. | 0:15:56 | 0:15:59 | |
'To balance all that, I just need something sweet.' | 0:15:59 | 0:16:04 | |
I'm using palm sugar | 0:16:04 | 0:16:06 | |
because the heart and soul of this recipe...is in Southeast Asia, | 0:16:06 | 0:16:10 | |
but caster sugar is good too. | 0:16:10 | 0:16:13 | |
'Add a trickle of water and simmer for five minutes.' | 0:16:14 | 0:16:18 | |
Just going to have a little taste of this. | 0:16:18 | 0:16:21 | |
Wow, that's quite... That's quite startling. | 0:16:27 | 0:16:31 | |
Lime juice and chilli. | 0:16:31 | 0:16:33 | |
I'm going to temper that with another ingredient. | 0:16:33 | 0:16:37 | |
'Once my dressing is cool, | 0:16:37 | 0:16:39 | |
'I can soften the pungent flavours with some olive oil.' | 0:16:39 | 0:16:43 | |
About five or six tablespoons should be enough. | 0:16:43 | 0:16:46 | |
I'm going to put that in the fridge to get really cold. | 0:16:48 | 0:16:52 | |
'Now for the fish. | 0:16:55 | 0:16:56 | |
'A light dusting of flour will help give it a lovely crisp coating.' | 0:16:56 | 0:17:01 | |
Just a little bit of salt and pepper there. | 0:17:01 | 0:17:03 | |
This is red mullet, but any firm white fish will do. | 0:17:04 | 0:17:08 | |
In fact, you could even do it with mackerel. | 0:17:08 | 0:17:11 | |
'The fish just needs frying quickly in a little sunflower oil | 0:17:11 | 0:17:16 | |
'to give a crisp result.' | 0:17:16 | 0:17:17 | |
And this is really well chilled from the fridge. | 0:17:20 | 0:17:23 | |
'For a last-minute burst of freshness | 0:17:24 | 0:17:27 | |
'I'm adding a little grated ginger | 0:17:27 | 0:17:29 | |
'and some coriander leaves.' | 0:17:29 | 0:17:31 | |
Now, what's quite important for me about this recipe... | 0:17:37 | 0:17:41 | |
..is that the fish must be sizzling hot from the pan | 0:17:42 | 0:17:46 | |
and the dressing really icy cold. | 0:17:46 | 0:17:48 | |
So get everybody to the table on time. | 0:17:51 | 0:17:53 | |
Hot fish, cold dressing. | 0:17:55 | 0:17:57 | |
CRUNCHING | 0:18:02 | 0:18:03 | |
It's absolutely amazing! | 0:18:12 | 0:18:15 | |
It's light, and it's crisp, and it's fresh, | 0:18:15 | 0:18:18 | |
and it's hot and it's cold, | 0:18:18 | 0:18:20 | |
and there all sorts of things going on, all of which I love. | 0:18:20 | 0:18:23 | |
'Who'd have thought my local chippy could inspire such a tasty dish? | 0:18:32 | 0:18:36 | |
'Just make sure everyone's ready to tuck in - | 0:18:36 | 0:18:40 | |
'timing really is the key.' | 0:18:40 | 0:18:42 | |
'I'm spending the day in the Scottish Highlands with Ian Bishop. | 0:19:00 | 0:19:03 | |
'He's brought me to this beautiful loch, | 0:19:03 | 0:19:06 | |
'which has given me an idea for a simple and delicious treat, | 0:19:06 | 0:19:09 | |
'using some local Scottish berries and crisp pears.' | 0:19:09 | 0:19:13 | |
Ian, I've got some pears here... | 0:19:13 | 0:19:18 | |
..and I'd love them to be really chilled. | 0:19:19 | 0:19:22 | |
-If I give them to you... -Yeah? | 0:19:22 | 0:19:24 | |
IAN CHUCKLES | 0:19:24 | 0:19:26 | |
You can find somewhere cold for those, can't you? | 0:19:26 | 0:19:28 | |
I think I've got the very place! | 0:19:28 | 0:19:31 | |
How's that? | 0:19:40 | 0:19:42 | |
Genius is what it is! | 0:19:42 | 0:19:44 | |
-I love this stuff. -That's REAL butter! -It's real butter. | 0:19:45 | 0:19:49 | |
Get that to melt a little bit. | 0:19:49 | 0:19:51 | |
Now, into that I'm going to put a little bit of heather honey. | 0:19:51 | 0:19:54 | |
Just want that to melt. | 0:19:54 | 0:19:56 | |
Now, I've got some blackberries. | 0:19:58 | 0:20:00 | |
-I have a terrible sweet tooth, you know? -Do you? | 0:20:01 | 0:20:04 | |
-Hmm. -I often think if I don't have something sweet | 0:20:04 | 0:20:07 | |
to finish a meal with, that I'll just go on eating and eating. | 0:20:07 | 0:20:10 | |
-I need that one little thing, just to say, "This is the end!" -Yeah. | 0:20:10 | 0:20:14 | |
If I cook these berries slowly, then the juices will just leak out | 0:20:14 | 0:20:19 | |
and make a sort of berry impromptu little sauce, | 0:20:19 | 0:20:23 | |
with our honey and butter. | 0:20:23 | 0:20:26 | |
-Just let that bubble a little bit. -That's bubbling away lovely! | 0:20:26 | 0:20:30 | |
Cos the climate is perfect for berries up here. | 0:20:30 | 0:20:33 | |
This slightly cooler and slightly moist climate | 0:20:33 | 0:20:36 | |
-and I can't come up here and not have them. -These are superb, | 0:20:36 | 0:20:40 | |
they are from a walled garden and it's just... | 0:20:40 | 0:20:43 | |
People through the valley are waiting... | 0:20:43 | 0:20:46 | |
..for fruits to be ready! | 0:20:47 | 0:20:50 | |
I used to wait for my neighbour's apples to be ripe, | 0:20:50 | 0:20:52 | |
-then I'd climb over the wall... -Did you? HA! I did that! | 0:20:52 | 0:20:56 | |
'I fancy adding a trickle of booze | 0:20:56 | 0:20:59 | |
'and I think this local mead could be just the thing.' | 0:20:59 | 0:21:02 | |
This is a fermented honey wine, isn't it? | 0:21:02 | 0:21:05 | |
-Wow! -I just wanted some sort of alcohol in there | 0:21:05 | 0:21:08 | |
and it could be a bit of whisky. | 0:21:08 | 0:21:10 | |
That looks so appetising, it's just bubbling away... | 0:21:10 | 0:21:14 | |
-This is looking ready. -Mmm. | 0:21:14 | 0:21:17 | |
Smells delish! | 0:21:17 | 0:21:19 | |
Well, do you think our pears are cold enough? | 0:21:19 | 0:21:21 | |
Well, I'll go and get them and see, eh? | 0:21:21 | 0:21:25 | |
I would think so. | 0:21:25 | 0:21:26 | |
It's only because you've got the waders on! | 0:21:27 | 0:21:30 | |
Well, there's no fish scouting about in there. | 0:21:30 | 0:21:34 | |
There will be! That's got a little chill to it. | 0:21:34 | 0:21:37 | |
It's funny how things crisp up when you really chill them. | 0:21:40 | 0:21:44 | |
It's like when I'm making a salad | 0:21:44 | 0:21:45 | |
and if I put the leaves into iced water, | 0:21:45 | 0:21:47 | |
and actually put some ice cubes in the water, | 0:21:47 | 0:21:50 | |
that the leaves really crisp up. It's the same with fruit. | 0:21:50 | 0:21:53 | |
I'm beginning to get your idea about this hot and cold. | 0:21:53 | 0:21:55 | |
I never thought of it before with the porridge, you know? | 0:21:55 | 0:21:58 | |
Erm, not with the same emphasis as you're putting on it, but... | 0:21:58 | 0:22:05 | |
-Cor, that looks great! -It's good, isn't it? | 0:22:05 | 0:22:08 | |
Yeah! Anybody can do this on a camp fire, or something, can't they? | 0:22:08 | 0:22:12 | |
It's so simple! I can't wait. | 0:22:12 | 0:22:15 | |
-I'll let you go first, since you've... -YOU go first! | 0:22:15 | 0:22:18 | |
No, well... I'll race you! | 0:22:18 | 0:22:21 | |
THEY LAUGH | 0:22:21 | 0:22:22 | |
Oh, boy! | 0:22:24 | 0:22:26 | |
Ahh! | 0:22:33 | 0:22:34 | |
Where else would you want to be on a day like this | 0:22:36 | 0:22:38 | |
-and eating a plate like this? -I wouldn't... | 0:22:38 | 0:22:41 | |
I can't think... I mean, this is made for pudding! | 0:22:41 | 0:22:44 | |
I'm just happy to be here. | 0:22:44 | 0:22:46 | |
-The pudding loch! -The pudding loch! Exactly. | 0:22:46 | 0:22:49 | |
'Right food, right place, right time. | 0:22:50 | 0:22:53 | |
'It's the best recipe of all. | 0:22:53 | 0:22:56 | |
'Have a look at our website for your own inspiration.' | 0:22:56 | 0:22:59 | |
I think of all the puddings I love, and I love most of them, | 0:23:05 | 0:23:09 | |
apple pie and ice cream comes really high on the list. | 0:23:09 | 0:23:13 | |
If I get it right... | 0:23:13 | 0:23:15 | |
..I can put the cold ice cream on top of the oven-fresh pie | 0:23:16 | 0:23:21 | |
at exactly the right moment, | 0:23:21 | 0:23:23 | |
so the ice cream melts down over the pastry and into the apples. | 0:23:23 | 0:23:27 | |
'Today, I don't fancy making pastry though, | 0:23:27 | 0:23:30 | |
'so I'm going to try something a bit different. | 0:23:30 | 0:23:33 | |
'I want to make a simple ice cream | 0:23:33 | 0:23:34 | |
'to have with some sizzling caramelised apples. | 0:23:34 | 0:23:38 | |
'I'm starting with the ice cream. | 0:23:38 | 0:23:41 | |
'Cooking apples are best as they tend to have a sharper flavour | 0:23:42 | 0:23:46 | |
'and just a bit more clout!' | 0:23:46 | 0:23:49 | |
It's always a joy slicing apples into a pan, | 0:23:51 | 0:23:54 | |
I can remember my mother doing it. | 0:23:54 | 0:23:55 | |
It's one of those peaceful kitchen jobs. | 0:23:55 | 0:23:58 | |
It's really a joy to do. | 0:24:01 | 0:24:03 | |
'A fresh lemon will help keep the apple from browning.' | 0:24:04 | 0:24:07 | |
'A good sprinkling of sugar will bring out the flavour of the fruit.' | 0:24:11 | 0:24:15 | |
'Stew for a few minutes until they soften.' | 0:24:15 | 0:24:18 | |
You can take it right down to a puree if you want | 0:24:21 | 0:24:23 | |
but I like a few lumps in it to get a bit of texture in my ice cream. | 0:24:23 | 0:24:28 | |
'They need to be cool before I add the final ingredient, custard.' | 0:24:28 | 0:24:34 | |
Of course you can make your own custard from scratch | 0:24:34 | 0:24:37 | |
but sometimes I haven't got time and I use the ready-made stuff. | 0:24:37 | 0:24:42 | |
So, you just fold the custard into the apple. | 0:24:46 | 0:24:51 | |
I always try and remember to put the dish in the freezer first | 0:24:57 | 0:25:01 | |
so that it's really cold when you put the ice cream in. | 0:25:01 | 0:25:04 | |
It just gives it a head start. | 0:25:04 | 0:25:06 | |
'Making your own ice cream really is so easy. | 0:25:08 | 0:25:10 | |
'All this needs now is a good couple of hours in the freezer. | 0:25:10 | 0:25:14 | |
'Just give it a stir halfway through.' | 0:25:14 | 0:25:17 | |
You're really just getting air into it. That's all you're doing. | 0:25:17 | 0:25:20 | |
It does make a difference to the finished texture. | 0:25:20 | 0:25:23 | |
'Now I want something to go with my home-made ice cream | 0:25:30 | 0:25:34 | |
'so I'm going to caramelise a few apples. | 0:25:34 | 0:25:37 | |
I'm using a dessert apple for this. | 0:25:37 | 0:25:40 | |
I think it's quite nice to choose another variety. | 0:25:40 | 0:25:43 | |
'Caramelising is just a case of frying the apples in butter | 0:25:43 | 0:25:46 | |
'over a moderate heat, until they're golden and glossy. | 0:25:46 | 0:25:50 | |
'It should only take a few minutes.' | 0:25:50 | 0:25:53 | |
The apples are really soft right the way through | 0:25:53 | 0:25:55 | |
but I want them to be really sticky and sugary | 0:25:55 | 0:25:59 | |
so I'm just going to put a bit more butter in and then some sugar. | 0:25:59 | 0:26:02 | |
What I'm after is that moment | 0:26:04 | 0:26:08 | |
when you've got stingy hot apples | 0:26:08 | 0:26:12 | |
and freezing cold ice cream in your mouth at once. | 0:26:12 | 0:26:15 | |
And there is nothing that gets hotter than melting sugar. | 0:26:15 | 0:26:18 | |
'Once the apple and sugar have browned, | 0:26:20 | 0:26:23 | |
'my apples are ready to serve.' | 0:26:23 | 0:26:25 | |
On top of those... | 0:26:29 | 0:26:32 | |
freezing ice cream. | 0:26:32 | 0:26:35 | |
This is the ideal texture for ice cream. | 0:26:36 | 0:26:39 | |
It's not rock hard and it's not slushy. | 0:26:39 | 0:26:41 | |
It's just between the two. | 0:26:41 | 0:26:43 | |
And then, so that I get what I'm after, | 0:26:45 | 0:26:49 | |
which is very hot apples and very cold ice cream, | 0:26:49 | 0:26:52 | |
I slip some more apples and a little bit of the caramel sauce | 0:26:52 | 0:26:57 | |
on the very top. | 0:26:57 | 0:26:59 | |
This dish isn't just about flavours and textures. | 0:27:11 | 0:27:15 | |
It's about timing. | 0:27:15 | 0:27:17 | |
It's that moment when you've got the almost-burning-hot apple | 0:27:17 | 0:27:21 | |
and the freezing cold ice cream in your mouth at the same time. | 0:27:21 | 0:27:25 | |
and that's when it's sensational and when it really, really works. | 0:27:25 | 0:27:28 | |
'This cheeky twist on the good old-fashioned apple pie and ice cream | 0:27:35 | 0:27:39 | |
'is just as tasty, but without the faff of making the pastry. | 0:27:39 | 0:27:43 | |
'A perfect treat to round off any supper.' | 0:27:43 | 0:27:46 | |
'All these recipes combine fabulous flavours and textures, | 0:28:01 | 0:28:04 | |
'but it's their contrasting temperatures | 0:28:04 | 0:28:06 | |
'that makes them a real thrill for the taste buds.' | 0:28:06 | 0:28:09 | |
'Next time I want to explore a different pairing in the kitchen. | 0:28:11 | 0:28:14 | |
'The marriage of something weird with something wonderful.' | 0:28:14 | 0:28:18 | |
And I'm expecting one thing and I'm getting another. | 0:28:18 | 0:28:21 | |
'It might not be an obvious recipe for success, | 0:28:21 | 0:28:24 | |
'but sometimes the most unlikely combinations are the best.' | 0:28:24 | 0:28:29 | |
It really is gorgeous. | 0:28:29 | 0:28:31 | |
Subtitles by Red Bee Media Ltd | 0:28:51 | 0:28:54 | |
E-mail [email protected] | 0:28:54 | 0:28:57 |