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You can't beat home-cooked food. | 0:00:20 | 0:00:22 | |
In this series, I'm going to make every meal you cook at home a real treat. | 0:00:22 | 0:00:26 | |
Today on Home Cooking, I blend the flavours of South East Asia | 0:00:28 | 0:00:32 | |
with fragrant sugar snap and bean sprout noodle laksa | 0:00:32 | 0:00:36 | |
and Thai sticky chicken. | 0:00:36 | 0:00:38 | |
I meet chef, Patrick Williams, | 0:00:38 | 0:00:40 | |
who shares a taste of the Caribbean with me in his home kitchen, | 0:00:40 | 0:00:44 | |
and I teach my cookery-school family how to make | 0:00:44 | 0:00:46 | |
a rich and creamy fish pie, a perfect family meal. | 0:00:46 | 0:00:51 | |
I love South East Asian food. I enjoy the combination of flavours - | 0:00:53 | 0:00:57 | |
the sweet, the sour and the salty. | 0:00:57 | 0:00:59 | |
I'm going to make a Thai sticky chicken, which is delicious. | 0:00:59 | 0:01:02 | |
It's sweet, it's sticky and it's juicy | 0:01:02 | 0:01:04 | |
and I'm going to serve it with a bowl of laksa. | 0:01:04 | 0:01:07 | |
A laksa is an Indonesian soup with noodles | 0:01:07 | 0:01:09 | |
and this is a bean sprout laksa. | 0:01:09 | 0:01:11 | |
I'm going to start with the Thai sticky chicken. | 0:01:11 | 0:01:14 | |
First of all, you need to score the chicken legs. | 0:01:14 | 0:01:17 | |
I'm using drumsticks and chicken thighs. | 0:01:17 | 0:01:20 | |
I prefer using the legs of the chicken for this dish rather than the breast. | 0:01:20 | 0:01:24 | |
I prefer the flavour and juiciness you get from the legs. | 0:01:24 | 0:01:27 | |
So, once the chicken is scored, put it into a bowl. | 0:01:27 | 0:01:31 | |
I'll just wash my hands. | 0:01:31 | 0:01:34 | |
Now, I'm going to make the marinade | 0:01:36 | 0:01:38 | |
and the marinade has classic South East Asian flavours. | 0:01:38 | 0:01:41 | |
A light brown sugar, some chopped red chilli - | 0:01:41 | 0:01:43 | |
without the seeds but you can leave the seeds in if you prefer - | 0:01:43 | 0:01:47 | |
some chopped ginger, | 0:01:47 | 0:01:50 | |
lots of garlic, | 0:01:50 | 0:01:52 | |
some lemongrass, chopped, | 0:01:52 | 0:01:55 | |
the juice of a couple of limes. | 0:01:55 | 0:01:57 | |
Roll the limes to soften them inside and they'll juice more easily. | 0:01:57 | 0:02:02 | |
So, as well as the limes, I'm going to put in some Thai fish sauce - nam pla. | 0:02:04 | 0:02:08 | |
A few tablespoons of that. | 0:02:08 | 0:02:10 | |
And lots of fresh coriander. | 0:02:10 | 0:02:13 | |
Whizz all these ingredients up to a good fine paste... | 0:02:13 | 0:02:17 | |
..and then spread all of this onto the chicken. | 0:02:20 | 0:02:24 | |
This is a really good marinade. | 0:02:24 | 0:02:26 | |
Now, if you can, marinade the chicken quite a bit ahead of time, | 0:02:26 | 0:02:29 | |
overnight preferably, or at least a few hours. | 0:02:29 | 0:02:33 | |
You'll get so much more flavour from the chicken. | 0:02:33 | 0:02:36 | |
So I'm just going to take this chicken and pop it into the fridge to marinate. | 0:02:36 | 0:02:40 | |
So this has been marinating for a while. | 0:02:42 | 0:02:44 | |
Do remember to take it out of the fridge | 0:02:44 | 0:02:46 | |
about quarter or half an hour before you want to cook it, | 0:02:46 | 0:02:49 | |
so it comes back up to room temperature first. | 0:02:49 | 0:02:52 | |
Smells great! | 0:02:52 | 0:02:53 | |
The fish sauce is salty, so you won't need salt. | 0:02:53 | 0:02:55 | |
Reserve the marinade for later, pop the chicken into a good hot oven - about 220 degrees centigrade - | 0:02:55 | 0:03:01 | |
for about 30-40 minutes until the chicken is completely cooked all the way through. | 0:03:01 | 0:03:06 | |
While the chicken is cooking, I'll make the laksa | 0:03:07 | 0:03:10 | |
and this laksa is absolutely delicious. It's quite substantial yet light. | 0:03:10 | 0:03:14 | |
First of all, I'll make the paste for the laksa, | 0:03:14 | 0:03:17 | |
so into a food processor I'm going to put lots of chopped garlic | 0:03:17 | 0:03:21 | |
and lots of chopped ginger, | 0:03:21 | 0:03:23 | |
chopped chilli, | 0:03:23 | 0:03:26 | |
some fish sauce, | 0:03:26 | 0:03:27 | |
and lots of fresh coriander. | 0:03:27 | 0:03:31 | |
Tear it up, using the stalks as well. | 0:03:31 | 0:03:33 | |
Some lemongrass. I've got a whole stalk of lemongrass here. | 0:03:33 | 0:03:36 | |
Slice the lemongrass. | 0:03:36 | 0:03:39 | |
Lovely. So lemongrass can go in. | 0:03:39 | 0:03:42 | |
And the juice of a lime. | 0:03:42 | 0:03:45 | |
So, mix it all up and whizz it to a paste. | 0:03:45 | 0:03:50 | |
In a wok or a saucepan, on the heat, pour a little bit of sesame oil. | 0:03:54 | 0:03:58 | |
When it gets nice and hot, | 0:04:00 | 0:04:02 | |
then add in the laksa paste. | 0:04:02 | 0:04:04 | |
Stir the paste on the heat for about two or even three minutes, | 0:04:07 | 0:04:11 | |
just until these ingredients just cook a little bit. | 0:04:11 | 0:04:14 | |
OK, now it's ready for me to go ahead and pop in the coconut milk... | 0:04:14 | 0:04:21 | |
..and the vegetable stock or a light chicken stock. | 0:04:25 | 0:04:29 | |
I'm using vegetable stock. | 0:04:29 | 0:04:30 | |
Turn the heat up high, bring it to the boil | 0:04:32 | 0:04:35 | |
and allow it to simmer for about eight minutes. | 0:04:35 | 0:04:38 | |
While I wait for this to cook, | 0:04:38 | 0:04:39 | |
I'm going to soak some rice noodles in boiling water | 0:04:39 | 0:04:42 | |
for about three to five minutes until they've softened. | 0:04:42 | 0:04:45 | |
Don't be tempted to break the noodles in half. | 0:04:45 | 0:04:48 | |
Keep them whole. It's very bad luck to break noodles in Asia. | 0:04:48 | 0:04:51 | |
So cover the noodles completely in boiling water. | 0:04:51 | 0:04:54 | |
While they are softening, I can finish the rest of the laksa. | 0:04:54 | 0:04:58 | |
Pop in the bean sprouts, | 0:04:58 | 0:05:01 | |
followed by the sugar snap peas | 0:05:01 | 0:05:03 | |
and just boil this | 0:05:03 | 0:05:05 | |
for about two or three minutes, | 0:05:05 | 0:05:08 | |
until the sugar snap peas are just about cooked. | 0:05:08 | 0:05:11 | |
I want them to be a bit crunchy and the bean sprouts too. | 0:05:11 | 0:05:14 | |
A tiny bit of lime juice. | 0:05:14 | 0:05:15 | |
Oh, that's fantastic! | 0:05:20 | 0:05:21 | |
Slice some spring onion at an angle | 0:05:21 | 0:05:24 | |
to scatter over the laksa when serving. | 0:05:24 | 0:05:26 | |
Great, the soup is nearly finished. | 0:05:26 | 0:05:28 | |
It's time to take the chicken out of the oven. | 0:05:28 | 0:05:30 | |
The chicken has been in the oven for about 35-40 minutes. | 0:05:30 | 0:05:34 | |
Mmm! Caramelised, sweet, sticky juices. | 0:05:34 | 0:05:38 | |
That looks absolutely gorgeous. | 0:05:38 | 0:05:41 | |
Remove all the pieces of chicken from the roasting tray | 0:05:41 | 0:05:44 | |
and then pour the reserved marinade into the roasting tray. | 0:05:44 | 0:05:50 | |
Put it on the hob and bring it up to the boil | 0:05:50 | 0:05:53 | |
and it's very important that you cook this completely - | 0:05:53 | 0:05:56 | |
this had raw chicken in it, so boil it for two minutes at least. | 0:05:56 | 0:06:00 | |
So all the juices now have reduced down to an even more sticky sauce. | 0:06:01 | 0:06:06 | |
Pour those over the chicken. | 0:06:06 | 0:06:10 | |
Take a couple of pieces of chicken... | 0:06:10 | 0:06:12 | |
And this is where normal, proper etiquette does not apply. | 0:06:14 | 0:06:19 | |
This is all about the slurping up of the noodles. | 0:06:19 | 0:06:22 | |
The laksa goes on top, in the bowl. | 0:06:22 | 0:06:27 | |
Scatter it now, finally, with some finely sliced spring onion, | 0:06:27 | 0:06:32 | |
a nice generous scattering of coriander leaves. | 0:06:32 | 0:06:36 | |
So there it is - | 0:06:36 | 0:06:37 | |
my bean sprout and sugar snap pea laksa with Thai sticky chicken. | 0:06:37 | 0:06:42 | |
'Today's cookery-school students are the Hough family from Hampshire. | 0:06:57 | 0:07:01 | |
'Mum, Barbara has to cook two different meals every night | 0:07:01 | 0:07:04 | |
'to cater for her family's tastes, | 0:07:04 | 0:07:06 | |
'so I'm teaching them a dish they can all cook and eat together.' | 0:07:06 | 0:07:11 | |
Now, today we're going to make fish pie. Who likes fish? | 0:07:11 | 0:07:14 | |
-I do. -Martin, Barbara. | 0:07:14 | 0:07:16 | |
-Not me. -You don't like fish? | 0:07:16 | 0:07:18 | |
-Love it. -Love it? | 0:07:18 | 0:07:20 | |
-Becky? -I only like fish when it's in batter. | 0:07:20 | 0:07:23 | |
Maybe in a lovely, lightly creamy sauce, mashed potato on top? | 0:07:23 | 0:07:28 | |
Yeah. | 0:07:28 | 0:07:29 | |
-Give it a try? Give it a try, Laura? -Yeah. -OK. | 0:07:29 | 0:07:31 | |
I cook in two sessions, | 0:07:31 | 0:07:33 | |
the children's meals first, | 0:07:33 | 0:07:35 | |
then I cook for Richard and myself | 0:07:35 | 0:07:37 | |
later in the evening and we eat about eight o'clock. | 0:07:37 | 0:07:39 | |
But we tend to cook more exotic food for ourselves. | 0:07:39 | 0:07:42 | |
Curries, chillies. | 0:07:42 | 0:07:44 | |
The children don't like them much, so that's why we eat separately. | 0:07:44 | 0:07:47 | |
This is a haddock, | 0:07:47 | 0:07:49 | |
which is not too unlike a cod, which is a round, white fish. | 0:07:49 | 0:07:54 | |
I'm going to actually fillet the haddock | 0:07:54 | 0:07:56 | |
in exactly the same way you would fillet any round fish. | 0:07:56 | 0:07:59 | |
Basically, you need a really good, sharp knife. | 0:07:59 | 0:08:02 | |
Now, cut through the skin all along the backbone like this, | 0:08:03 | 0:08:08 | |
but above the backbone | 0:08:08 | 0:08:09 | |
and you should feel the bones just below the blade of the knife. | 0:08:09 | 0:08:13 | |
But do you know what? If you have a fishmonger close to you who sells | 0:08:13 | 0:08:17 | |
good, fresh, filleted fish, | 0:08:17 | 0:08:19 | |
even better, even faster, if it will encourage you to cook with fish. | 0:08:19 | 0:08:22 | |
Now, I'm just cutting out these pin bones here. | 0:08:22 | 0:08:26 | |
These are like the little ribs. | 0:08:26 | 0:08:28 | |
OK? And on a round fish, there are two fillets like this - one here and one underneath. | 0:08:28 | 0:08:32 | |
So there's one fillet. So, Martin, you said you like fish? | 0:08:32 | 0:08:35 | |
-Yep. -What kind of fish do you like? | 0:08:35 | 0:08:37 | |
Well, my favourite fish is sea bass. | 0:08:37 | 0:08:39 | |
Yum! | 0:08:39 | 0:08:41 | |
-Really, any way it comes... -Any way it comes? -..I love fish. Yeah. | 0:08:41 | 0:08:44 | |
Now I'm going to just skin the fish, so I'm just cutting | 0:08:44 | 0:08:47 | |
like this with the knife at an angle | 0:08:47 | 0:08:49 | |
The skin is quite tough and resilient | 0:08:49 | 0:08:51 | |
and it comes away quite easily. | 0:08:51 | 0:08:54 | |
So here is the fish filleted. | 0:08:54 | 0:08:55 | |
OK, we have got, Becky, two little individual dishes, | 0:08:55 | 0:08:59 | |
so we just need two portions like that. There are two for us. | 0:08:59 | 0:09:04 | |
So we've got three for each of you two with your bigger dishes, | 0:09:04 | 0:09:07 | |
and all these scraps, those little bits there, | 0:09:07 | 0:09:10 | |
just pop those under another piece, wrap it all up | 0:09:10 | 0:09:12 | |
and it looks like one beautiful, | 0:09:12 | 0:09:14 | |
fat portion. Great. I'm going to wash my hands at this stage | 0:09:14 | 0:09:17 | |
and then carry on with the fish pie. | 0:09:17 | 0:09:19 | |
I'd like to be able to have a dish that's quick, easy to prepare, | 0:09:19 | 0:09:23 | |
not too expensive as well - we've got to watch our pennies - | 0:09:23 | 0:09:26 | |
and that's just full of flavour. | 0:09:26 | 0:09:28 | |
Now, for the rest of the fish pie, | 0:09:28 | 0:09:31 | |
we have got an onion, we've got white wine. | 0:09:31 | 0:09:33 | |
The alcohol's will burn off during cooking so it is suitable for family cooking. | 0:09:33 | 0:09:38 | |
Some mustard, lemon, some butter, mushrooms, | 0:09:38 | 0:09:42 | |
some cream and herbs. | 0:09:42 | 0:09:43 | |
And also some mashed potato, which I've got in here, | 0:09:43 | 0:09:46 | |
which we're going to put on top of the pie. | 0:09:46 | 0:09:48 | |
Get that out of the way | 0:09:48 | 0:09:51 | |
and we have all got quite a shallow pan. | 0:09:51 | 0:09:54 | |
And we can chop the onion quite finely | 0:09:54 | 0:09:56 | |
or you can finely slice it, whichever you prefer. | 0:09:56 | 0:09:59 | |
-It's making my eyes water. I'm not even chopping it. -Yeah. | 0:09:59 | 0:10:03 | |
These onions are really strong, aren't they? We're all crying! | 0:10:03 | 0:10:07 | |
OK, just gather up in your hands the chopped onion | 0:10:07 | 0:10:11 | |
and pop it into the saucepan. | 0:10:11 | 0:10:12 | |
Becky, would you like to take the two pieces of fish we're going to cook with, | 0:10:12 | 0:10:16 | |
two little pieces. | 0:10:16 | 0:10:18 | |
Lay them on top of the onions. | 0:10:18 | 0:10:20 | |
Barbara, take three and lay them on top of the onions. | 0:10:20 | 0:10:23 | |
Next thing we need to do is to put the hob on, not too high a heat, | 0:10:23 | 0:10:27 | |
-and take your glass of wine... -And drink it? | 0:10:27 | 0:10:31 | |
-No! -LAUGHTER | 0:10:31 | 0:10:32 | |
..over the fish and the onions. | 0:10:33 | 0:10:36 | |
If you prefer not to put it in, | 0:10:36 | 0:10:37 | |
just put in a little bit of, say, a fish stock. | 0:10:37 | 0:10:40 | |
That will be perfect, or a light chicken stock. | 0:10:40 | 0:10:42 | |
Also some lemon juice at this stage, little bit of salt and pepper, | 0:10:42 | 0:10:47 | |
and also you can put in just a few little knobs of butter | 0:10:47 | 0:10:54 | |
and this will richen it. | 0:10:54 | 0:10:55 | |
The butter is optional, | 0:10:55 | 0:10:57 | |
but this is just going to give it that rich, velvety flavour. | 0:10:57 | 0:11:02 | |
OK, so put the lids on. | 0:11:02 | 0:11:05 | |
Just bring the liquid up to the boil. | 0:11:05 | 0:11:07 | |
The haddock wasn't absolutely huge so it'll take maybe 10-12 minutes. | 0:11:07 | 0:11:11 | |
'Later on, the Houghs will be topping their fish pies | 0:11:11 | 0:11:15 | |
'with creamy mashed potato.' | 0:11:15 | 0:11:17 | |
'Coming up, chef Patrick Williams invites me for family lunch | 0:11:24 | 0:11:28 | |
'full of Caribbean flavour | 0:11:28 | 0:11:30 | |
'and the Hough family | 0:11:30 | 0:11:31 | |
'put the finishing touches to their fish pies.' | 0:11:31 | 0:11:34 | |
'Hidden away in the heart of London's legal district lies The Terrace In The Fields. | 0:11:34 | 0:11:40 | |
'Owned by chef, Patrick Williams since 2005, | 0:11:40 | 0:11:43 | |
'The Terrace serves British classics with a contemporary Caribbean twist.' | 0:11:43 | 0:11:47 | |
-Two fishcake starters, two jerk. -Away, chef. | 0:11:47 | 0:11:49 | |
'Patrick's mission is to prove that Caribbean food isn't all spice and starch as some people think, | 0:11:49 | 0:11:54 | |
'but does he use a taste of the Caribbean in his home cooking?' | 0:11:54 | 0:11:58 | |
Hello, very well, thank you. | 0:11:58 | 0:12:00 | |
Debbie. | 0:12:00 | 0:12:02 | |
-Hi, Debbie. -Hi. -How are you? | 0:12:02 | 0:12:04 | |
-Olivia and Joshua. -Hi, Joshua. | 0:12:04 | 0:12:07 | |
-He just wants to run away. -Hi! | 0:12:07 | 0:12:09 | |
OK, so this is the kitchen. | 0:12:09 | 0:12:11 | |
So this is going to be an oxtail stew? | 0:12:11 | 0:12:13 | |
Yeah, an oxtail stew. I have a few favourites, oxtail being one of them. | 0:12:13 | 0:12:17 | |
I think it's more of a childhood thing. | 0:12:17 | 0:12:19 | |
So I've got some pimento seeds. I'm going to put a few in here. | 0:12:19 | 0:12:22 | |
-OK. -Smell? -Yeah. | 0:12:22 | 0:12:25 | |
Also known as allspice berry, as you know. | 0:12:25 | 0:12:27 | |
-Yeah. -Some black pepper. | 0:12:27 | 0:12:28 | |
Are pimento seeds used a lot in Jamaican cooking? | 0:12:28 | 0:12:31 | |
Yes, in jerk seasoning, it's the main... | 0:12:31 | 0:12:34 | |
Apart from Scotch bonnet being the heat, | 0:12:34 | 0:12:37 | |
-the pimento seeds are the spice and the flavour around the jerk seasoning. -Really? Right. | 0:12:37 | 0:12:42 | |
-OK, just... -All of it? -Yes, please. Just put all of it on. -Oh, wow! | 0:12:42 | 0:12:45 | |
Seriously spiced. Lovely. | 0:12:45 | 0:12:48 | |
Now get in and give it a good mix. | 0:12:48 | 0:12:50 | |
People have a misconception about Caribbean food - all hot, all the time - | 0:12:50 | 0:12:54 | |
but sometimes it's seasoned well and it's depth of flavour. | 0:12:54 | 0:12:57 | |
As opposed to hot, hot spice? | 0:12:57 | 0:12:58 | |
Exactly. I'm using the Scotch bonnet whole in this recipe, | 0:12:58 | 0:13:02 | |
so we can remove it to take the heat out when we want. | 0:13:02 | 0:13:06 | |
Just stand back - I don't want to burn you. | 0:13:06 | 0:13:08 | |
It's important to get it hot enough. | 0:13:08 | 0:13:10 | |
As soon as the meat goes in there, the juices start to cool the pan down | 0:13:10 | 0:13:14 | |
and we don't want it to boil, | 0:13:14 | 0:13:15 | |
we want it to actually brown and seal. | 0:13:15 | 0:13:18 | |
We can leave that to brown and get on with cutting up some vegetables. | 0:13:18 | 0:13:22 | |
Right. | 0:13:22 | 0:13:23 | |
What we're using is onions, peppers, tomatoes, | 0:13:23 | 0:13:26 | |
Scotch bonnet and garlic. | 0:13:26 | 0:13:28 | |
And these Scotch bonnets are just the hottest. | 0:13:28 | 0:13:31 | |
These are pretty much the hottest. You wouldn't... | 0:13:31 | 0:13:34 | |
No, no. Well, they do... | 0:13:34 | 0:13:36 | |
In the Caribbean, they do serve it chopped just on the side as is, | 0:13:36 | 0:13:39 | |
so you can munch on it as well. | 0:13:39 | 0:13:41 | |
-That's for the brave. OK. -Very brave! | 0:13:41 | 0:13:45 | |
Is this something that little Joshua likes? | 0:13:45 | 0:13:47 | |
Yeah, when he was younger, it was one of his favourite dishes. | 0:13:47 | 0:13:52 | |
It's that gelatinous content - quite easy to mush down once it's cooked. | 0:13:52 | 0:13:56 | |
Did you eat lots of this food growing up? | 0:13:56 | 0:13:58 | |
The fantastic thing is, being born in London, | 0:13:58 | 0:14:00 | |
you get Caribbean fare. That's all I ever ate. | 0:14:00 | 0:14:04 | |
Really? Always Caribbean food? | 0:14:04 | 0:14:06 | |
Only Caribbean food. | 0:14:06 | 0:14:07 | |
And Caribbeans, when we cook, | 0:14:07 | 0:14:09 | |
we cook just in case somebody drops in, just in case. | 0:14:09 | 0:14:12 | |
Back in the day in the Caribbean, if you didn't have anything, | 0:14:12 | 0:14:16 | |
no money or riches, you always had food | 0:14:16 | 0:14:18 | |
and if somebody came into your house, the least you could offer was food. | 0:14:18 | 0:14:21 | |
-I will just quickly blanch some tomatoes... -OK. | 0:14:21 | 0:14:25 | |
..and I'll also put those in. | 0:14:25 | 0:14:27 | |
-I'll get the peppers in now. -OK. | 0:14:27 | 0:14:29 | |
-I just don't like skin. -Yeah, it doesn't break down so well. | 0:14:29 | 0:14:33 | |
-Tomatoes in. -OK. | 0:14:33 | 0:14:36 | |
Meat will go back into the pan with the vegetables. Give it a stir. | 0:14:36 | 0:14:40 | |
Only thing left to do now is add your stock or water | 0:14:40 | 0:14:43 | |
and then your Scotch bonnet. | 0:14:43 | 0:14:45 | |
OK. | 0:14:45 | 0:14:46 | |
And that will be left for an hour and a half to two hours | 0:14:46 | 0:14:50 | |
until the meat falls off the bone. | 0:14:50 | 0:14:52 | |
What I like to serve with the oxtail | 0:14:52 | 0:14:54 | |
is the classic rice and peas. | 0:14:54 | 0:14:56 | |
I've got here beans that have been soaked overnight, | 0:14:56 | 0:15:00 | |
thyme, I'm going to throw a Scotch bonnet in again, whole. | 0:15:00 | 0:15:03 | |
-Whole? That's interesting. -Just to season, not for any heat at all. | 0:15:03 | 0:15:07 | |
We add the rice - I tend to use basmati - | 0:15:07 | 0:15:10 | |
and with that as a base and the oxtail, | 0:15:10 | 0:15:13 | |
you've got a match made in heaven. | 0:15:13 | 0:15:15 | |
-Was that coconut milk? -Coconut milk. | 0:15:15 | 0:15:17 | |
This is a stock that we cook around the peas | 0:15:17 | 0:15:19 | |
and the basmati rice gets added to this. | 0:15:19 | 0:15:22 | |
I see. So, kidney beans, garlic, onion, | 0:15:22 | 0:15:24 | |
coconut milk... Wow, great! | 0:15:24 | 0:15:27 | |
And cook for about half an hour, 45 minutes? | 0:15:27 | 0:15:29 | |
Yes, or until your peas are soft. | 0:15:29 | 0:15:31 | |
OK, Rach, I think it's time for the rice to go in. | 0:15:31 | 0:15:34 | |
So the kidney beans are at this stage cooked. | 0:15:34 | 0:15:37 | |
Give it a good stir. | 0:15:37 | 0:15:39 | |
I'm just top it with a cartouche, which is a posh name | 0:15:39 | 0:15:42 | |
for a piece of round greaseproof paper. | 0:15:42 | 0:15:44 | |
You know how sometimes the top gets really dry in the oven and hard? | 0:15:44 | 0:15:48 | |
This seals everything in and you should come out with a perfect dish. | 0:15:48 | 0:15:51 | |
So, just going to put it in the oven. | 0:15:51 | 0:15:53 | |
Should take between 10 and 15 minutes to cook and that's it. | 0:15:53 | 0:15:58 | |
OK! | 0:15:58 | 0:15:59 | |
Oh, look! | 0:15:59 | 0:16:01 | |
This is purple! | 0:16:01 | 0:16:02 | |
I think he wants some! | 0:16:02 | 0:16:05 | |
Thank you. This looks yummy, doesn't it, Joshua? | 0:16:05 | 0:16:09 | |
Oh, look at that. | 0:16:11 | 0:16:13 | |
Oh, it's so tender, | 0:16:13 | 0:16:16 | |
falling off the bone. | 0:16:16 | 0:16:17 | |
Debbie, do you cook much at home? | 0:16:19 | 0:16:22 | |
No, not really. I leave most of that to Patrick. | 0:16:22 | 0:16:25 | |
I do cook for Joshua and me sometimes. | 0:16:25 | 0:16:28 | |
OK. And if you do cook, does he watch over your shoulder? | 0:16:28 | 0:16:31 | |
It's more sort of once he's eaten the food that... | 0:16:31 | 0:16:34 | |
LAUGHTER | 0:16:34 | 0:16:35 | |
Patrick and Debbie, thank you so much. | 0:16:35 | 0:16:38 | |
This has been great. Delicious food. | 0:16:38 | 0:16:40 | |
-I love that oxtail, Patrick. Thank you. -Glad you liked it. | 0:16:40 | 0:16:43 | |
Mmm. | 0:16:43 | 0:16:44 | |
Now it's back to cookery school and time for | 0:16:51 | 0:16:53 | |
the Hough family to finish off their fish pies. | 0:16:53 | 0:16:56 | |
While the fish is cooking, we can prepare our mushrooms | 0:16:56 | 0:16:59 | |
and we have some mushrooms here, which we'll slice and saute. | 0:16:59 | 0:17:02 | |
When you buy mushrooms, they're dirty. | 0:17:02 | 0:17:04 | |
How do you clean...? I heard you shouldn't wash them. | 0:17:04 | 0:17:07 | |
No, they do absorb water very quickly. | 0:17:07 | 0:17:09 | |
Either give them a quick rinse or, even better, just wipe them | 0:17:09 | 0:17:13 | |
with damp kitchen paper. That's the best thing. | 0:17:13 | 0:17:15 | |
We eat at home together once a week as a family, normally on a Sunday. | 0:17:15 | 0:17:19 | |
During the week we're so busy, | 0:17:19 | 0:17:21 | |
all over the place, that we don't eat together. | 0:17:21 | 0:17:24 | |
I would like to eat normally as a family | 0:17:24 | 0:17:26 | |
so we can all have the same food. | 0:17:26 | 0:17:28 | |
What we're going to do now is slice the mushrooms. | 0:17:28 | 0:17:31 | |
So, Becky, just about this thick. | 0:17:31 | 0:17:33 | |
Great. You're great at keeping your fingers back. Well done. | 0:17:36 | 0:17:41 | |
So a little bit of butter in here. | 0:17:41 | 0:17:44 | |
In we can go with the mushrooms. | 0:17:44 | 0:17:45 | |
Pop all the mushrooms in quickly, Martin. | 0:17:45 | 0:17:48 | |
Right, season the mushrooms with a little bit of salt | 0:17:50 | 0:17:53 | |
and some pepper, chef. | 0:17:53 | 0:17:55 | |
Give the mushrooms a little toss. | 0:17:58 | 0:18:00 | |
Have a little look at the fish, | 0:18:00 | 0:18:03 | |
while the mushrooms are sauteing, and see how it is. | 0:18:03 | 0:18:06 | |
We know it's cooked when it's quite opaque, | 0:18:06 | 0:18:08 | |
when it's white all the way through. | 0:18:08 | 0:18:10 | |
Have a little look in like that. | 0:18:10 | 0:18:11 | |
It's still a bit pink inside. | 0:18:11 | 0:18:13 | |
Still not quite cooked. | 0:18:13 | 0:18:15 | |
That needs another few minutes. | 0:18:15 | 0:18:17 | |
Barbara and Martin's fish is cooked. Yours might be. | 0:18:17 | 0:18:20 | |
-I think so. -Take it out, | 0:18:20 | 0:18:22 | |
leaving all the lovely juices and the onions behind | 0:18:22 | 0:18:25 | |
and pop it into your fish-pie dish. | 0:18:25 | 0:18:27 | |
The mushrooms at this stage, yeah, are perfectly cooked. | 0:18:27 | 0:18:31 | |
Take out the mushrooms. | 0:18:31 | 0:18:34 | |
Great, Becky, thank you. | 0:18:34 | 0:18:36 | |
OK, so I think at this stage I can take...yeah, the fish out. | 0:18:36 | 0:18:39 | |
Actually, Becky, would you like to do that? | 0:18:39 | 0:18:42 | |
Each piece of fish can go into each pie dish. Great. | 0:18:42 | 0:18:46 | |
OK, so now, turn the heat up to high | 0:18:48 | 0:18:51 | |
and let's add some cream. | 0:18:51 | 0:18:53 | |
-What does the cream do to the sauce? -It gives you a delicious, smooth, rich sauce. | 0:18:53 | 0:18:59 | |
So fish pie to die for? | 0:18:59 | 0:19:01 | |
Yes, it will be. | 0:19:01 | 0:19:02 | |
While we're waiting for it to boil a little bit more, | 0:19:02 | 0:19:05 | |
we could chop some herbs and I can give you some fennel. | 0:19:05 | 0:19:08 | |
Would you like to take some little leaves off the thyme sprigs? | 0:19:08 | 0:19:11 | |
Maybe some chives. | 0:19:11 | 0:19:14 | |
Could you use dried herbs? | 0:19:14 | 0:19:15 | |
The flavours of dried herbs are very strong. | 0:19:15 | 0:19:18 | |
I think they would just overtake in something like this. | 0:19:18 | 0:19:21 | |
I would always go for fresh. | 0:19:21 | 0:19:23 | |
-I can smell the herbs already. -Can you? Do you like the smell? | 0:19:23 | 0:19:26 | |
-Yeah. -Richard, your sauce looks like it's boiled down | 0:19:26 | 0:19:29 | |
and reduced quite a lot, doesn't it? | 0:19:29 | 0:19:31 | |
-It has. -Lovely. What you could do is | 0:19:31 | 0:19:33 | |
turn off the heat at this stage, | 0:19:33 | 0:19:35 | |
add in some mustard, your chopped herbs and the sauteed mushrooms. | 0:19:35 | 0:19:40 | |
OK. | 0:19:40 | 0:19:42 | |
Becky, would you mind throwing | 0:19:42 | 0:19:44 | |
the mushrooms into the sauce as well? Great. | 0:19:44 | 0:19:48 | |
OK, now we all need to taste the sauce. | 0:19:48 | 0:19:51 | |
This is the most important thing. | 0:19:51 | 0:19:53 | |
-Mmm, that's delicious. -It tastes really good. | 0:19:55 | 0:19:57 | |
Simply spoon the sauce over the fish. There. | 0:19:57 | 0:20:04 | |
Now, I have got a piping bag here. | 0:20:04 | 0:20:07 | |
This is quite a nice soft mashed potato. Pipe it all around the edge. | 0:20:07 | 0:20:10 | |
You can cover the fish as well. | 0:20:10 | 0:20:12 | |
Oh, look at that lovely sauce. | 0:20:12 | 0:20:13 | |
-Would you like to try and do the other one? -OK. | 0:20:13 | 0:20:17 | |
Holding the piping bag at the top like this | 0:20:17 | 0:20:19 | |
and just squeezing it and then give it a little... | 0:20:19 | 0:20:22 | |
round and pull it up quickly. | 0:20:22 | 0:20:25 | |
'Cooking's important to me' | 0:20:26 | 0:20:28 | |
because I'd like to cook for myself when I leave home | 0:20:28 | 0:20:31 | |
and with my kids when I'm older. | 0:20:31 | 0:20:33 | |
Be a bit more generous. | 0:20:33 | 0:20:35 | |
There! | 0:20:35 | 0:20:37 | |
Lovely. Becky's getting a bit carried away here | 0:20:37 | 0:20:39 | |
with the piping bag, I can see. | 0:20:39 | 0:20:41 | |
You don't have to use a piping bag. | 0:20:41 | 0:20:43 | |
It looks lovely just with mashed potato | 0:20:43 | 0:20:46 | |
spread over the top and kind of roughed up with a fork. | 0:20:46 | 0:20:50 | |
Then we're going to pop these into a moderate oven | 0:20:50 | 0:20:52 | |
for about 20-30 minutes. | 0:20:52 | 0:20:55 | |
Oh, Becky, look at ours! | 0:20:56 | 0:20:58 | |
Gorgeous and golden and bubbly. | 0:20:58 | 0:21:00 | |
To get mashed potato that's really lovely and golden on top, | 0:21:00 | 0:21:04 | |
put in an egg yolk or two while you're mashing it with the milk and butter. | 0:21:04 | 0:21:08 | |
That gives a lovely golden colour. | 0:21:08 | 0:21:11 | |
-Fab. -It looks fabulous. | 0:21:12 | 0:21:14 | |
It does, doesn't it? Though you say so yourself! | 0:21:14 | 0:21:17 | |
Let's take these outside and we'll taste them. | 0:21:17 | 0:21:20 | |
Now, Laura, do you want to...? | 0:21:23 | 0:21:25 | |
They smell really good, don't they? | 0:21:25 | 0:21:27 | |
They do. | 0:21:27 | 0:21:30 | |
Becky, do you like the haddock, the fish? | 0:21:30 | 0:21:33 | |
Yeah, it's really nice. I was first worried because | 0:21:33 | 0:21:36 | |
I don't like fish that's not in batter, | 0:21:36 | 0:21:38 | |
I don't like cream or mushrooms, but it's actually really nice. | 0:21:38 | 0:21:41 | |
This is absolutely delicious. | 0:21:41 | 0:21:43 | |
I'm just so looking forward to | 0:21:43 | 0:21:45 | |
being able to cook one decent meal like this. | 0:21:45 | 0:21:47 | |
-Laura, do you like it? -I think it's really nice. | 0:21:47 | 0:21:51 | |
I didn't like fish at first, but it's really changed my mind. | 0:21:51 | 0:21:54 | |
That's brilliant! | 0:21:54 | 0:21:55 | |
I've enjoyed it immensely. I've discovered | 0:21:55 | 0:21:57 | |
we might have three budding cooks that'll help out in the evenings, which is great. | 0:21:57 | 0:22:02 | |
Rachel's really inspired me to do just the one meal | 0:22:02 | 0:22:04 | |
and seeing the appreciation on the children's faces, | 0:22:04 | 0:22:08 | |
knowing they'll eat it and enjoy it, is going to be wonderful. | 0:22:08 | 0:22:11 | |
It's going to give me my evenings back, really. | 0:22:11 | 0:22:14 | |
OK, the question is, | 0:22:14 | 0:22:15 | |
would you all sit around the table and eat this? | 0:22:15 | 0:22:18 | |
ALL: Yes. | 0:22:18 | 0:22:19 | |
Yes, definitely. | 0:22:19 | 0:22:20 | |
That's a result! | 0:22:20 | 0:22:21 | |
Subtitles by Red Bee Media Ltd | 0:22:39 | 0:22:42 | |
E-mail [email protected] | 0:22:42 | 0:22:45 |