0:00:02 > 0:00:04If you master the basic cooking techniques
0:00:04 > 0:00:07you can build your confidence, cooking skills and repertoire.
0:00:07 > 0:00:10Cooking is so easy once you understand the basics.
0:00:10 > 0:00:11And there's no better teacher
0:00:11 > 0:00:15than legendary Michelin-starred chef Raymond Blanc.
0:00:15 > 0:00:17I feel like Picasso! Not quite.
0:00:17 > 0:00:21He wants to share what he's learnt in his professional kitchen...
0:00:21 > 0:00:22What is the Maillard reaction?
0:00:22 > 0:00:25Gives flavour, colour and taste to the food.
0:00:25 > 0:00:28..to help you achieve incredible results at home.
0:00:28 > 0:00:31That's the kind of dish you will remember all of your life.
0:00:31 > 0:00:34Raymond will reveal the secrets behind the simple techniques
0:00:34 > 0:00:36at the heart of every dish.
0:00:36 > 0:00:38If you go too high, you burn it.
0:00:38 > 0:00:41If you go too slow, nothing happens, it goes beige.
0:00:41 > 0:00:43Like English cuisine 40 years ago.
0:00:43 > 0:00:46From baking to roasting,
0:00:46 > 0:00:48poaching to frying,
0:00:48 > 0:00:50barbecuing and slow cooking.
0:00:50 > 0:00:52Oh, la, la. Oh, la, la! And I mean, oh, la, la!
0:00:52 > 0:00:55And all in his own unique way.
0:00:55 > 0:00:58# De dormir avec toi... #
0:00:58 > 0:01:00Raymond Blanc taught himself to cook.
0:01:00 > 0:01:02Now he will teach you.
0:01:02 > 0:01:06What I promise to give you is a deep understanding
0:01:06 > 0:01:09of what's happening in your saucepan, in your oven,
0:01:09 > 0:01:13and these techniques will help you become a better cook.
0:01:21 > 0:01:22Most people believe that grilling
0:01:22 > 0:01:26and barbecuing belongs to the simplest of the arts of cooking.
0:01:26 > 0:01:30It is not - you can be much more ambitious.
0:01:30 > 0:01:33Almost anything can be enriched by grilling or barbecuing,
0:01:33 > 0:01:37giving the ingredient a smoky flavour with a crisp outside
0:01:37 > 0:01:39and juicy texture inside.
0:01:39 > 0:01:43You have the miracle, the simple miracle of the smoke and the grilling
0:01:43 > 0:01:48coming together to create the food which is absolutely wholesome.
0:01:54 > 0:01:57The first recipe is a great starter dish - demonstrating this
0:01:57 > 0:02:01technique in its purest form grilling just one whole
0:02:01 > 0:02:03ingredient in an open flame...
0:02:03 > 0:02:06Chargrilled aubergines served in a salad.
0:02:07 > 0:02:09Today I'm going to do a very lovely dish, it's a
0:02:09 > 0:02:14grilled aubergine very much inspired by Middle Eastern cuisine.
0:02:14 > 0:02:17You can do, of course, outdoor on the barbecue, or, indeed,
0:02:17 > 0:02:19on your gas ring. Very simple.
0:02:19 > 0:02:22First, a trick to prevent a mess on the griddle...
0:02:22 > 0:02:25I've heard of people exploding aubergines.
0:02:25 > 0:02:28It's never happened to me, but I'm just going to take a little
0:02:28 > 0:02:31nick here, just to allow the steam to escape.
0:02:31 > 0:02:34It's very important your griddle is pre-heated.
0:02:34 > 0:02:38It is very important that the flame is in contact with your aubergine.
0:02:38 > 0:02:41The griddle simply sits on top of the gas ring.
0:02:41 > 0:02:44With an electric hob, a griddle pan can be used.
0:02:44 > 0:02:47It's got to be hot - searing hot. It'll do two things...
0:02:47 > 0:02:52It'll bring the smoky flavour inside, and you also cook the aubergine
0:02:52 > 0:02:59to a beautiful, melting, pale, creamy, gorgeous taste as well.
0:02:59 > 0:03:02As the aubergine's skin comes into contact with the flame,
0:03:02 > 0:03:04it begins to wither and char.
0:03:04 > 0:03:08Turn it around every five minutes, so it is completely blackened.
0:03:08 > 0:03:12Oh, lovely. A bit more charring here. Look at that.
0:03:13 > 0:03:17The skin will split to reveal the aubergine flesh.
0:03:17 > 0:03:21How do I know when it's done? That's always the million dollar question.
0:03:21 > 0:03:25The flesh should be translucent, creamy. I feel it's quite close.
0:03:25 > 0:03:30I can smell it, I can see it, and I can see it's quite soft.
0:03:30 > 0:03:32I think that's lovely.
0:03:32 > 0:03:35I'm going to cool it down until it's tepid, so you can handle it,
0:03:35 > 0:03:39so it's not hot. The moisture of the flesh will steam up
0:03:39 > 0:03:41and the skin will be easier to release.
0:03:41 > 0:03:42The flesh is completely cooked.
0:03:42 > 0:03:45It's very charred outside, it looks like a mess,
0:03:45 > 0:03:47but inside is going to be so beautiful.
0:03:47 > 0:03:49You feel like a surgeon.
0:03:50 > 0:03:54I'm going to take my glasses, cos I'm going to operate on the aubergine.
0:03:54 > 0:03:58I see things better. I'm ready to just scrape my beautiful flesh here.
0:04:00 > 0:04:02Gently roll it...
0:04:02 > 0:04:05Beautiful white flesh right here. Perfect.
0:04:05 > 0:04:07Make sure the aubergine is still slightly warm
0:04:07 > 0:04:11if it's cooled the flesh will be hard to scrape from the skin.
0:04:11 > 0:04:14OK, so to finish the dish... First, olive oil.
0:04:14 > 0:04:17It has a lovely shine to it. Now, a little bit of lemon juice.
0:04:17 > 0:04:20A bit of salt, very little seasoning. You don't need very much.
0:04:20 > 0:04:24A bit of pepper. Freshly ground, of course. And a little sugar.
0:04:24 > 0:04:27The dressed aubergine would be delicious spread on toast,
0:04:27 > 0:04:29just like this,
0:04:29 > 0:04:33but adding a few ingredients will transform it into a delicious salad.
0:04:33 > 0:04:35Add chopped dates for sweetness and texture,
0:04:35 > 0:04:38pre-cooked chick peas, finely chopped chilli
0:04:38 > 0:04:42and fresh mint and coriander add a touch of fragrance.
0:04:43 > 0:04:45A little bit of chilli. Just a bit of heat.
0:04:46 > 0:04:50How could a Frenchman forget one of the most important ingredients
0:04:50 > 0:04:53within that dish? Of course, garlic. You need very little, OK?
0:04:53 > 0:04:56You don't need very much. The aubergine is quite delicate. Voila.
0:04:58 > 0:05:01So, of course, the best moment for the cook is now,
0:05:01 > 0:05:03when you are about to serve your food.
0:05:04 > 0:05:08Just pile it on. Beautiful sweetness.
0:05:10 > 0:05:14We've got all these amazing textures here. Just a few chickpeas around.
0:05:14 > 0:05:16That's very lovely.
0:05:16 > 0:05:21Then you have a bit of feta cheese, a few flaked almonds,
0:05:21 > 0:05:23just for colour, texture.
0:05:23 > 0:05:25That fits so well.
0:05:27 > 0:05:30A drizzle of olive oil, aged balsamic vinegar,
0:05:30 > 0:05:31a sprinkle of chilli
0:05:31 > 0:05:35and crispy croutons complete the salad beautifully.
0:05:35 > 0:05:37Parfait.
0:05:37 > 0:05:41Let's taste it now. This moment I love the most.
0:05:44 > 0:05:47Very fresh, very clean, but it's a big dish. It's not a thin dish.
0:05:47 > 0:05:50It's a perfect vegetarian dish as well, so that's an advantage.
0:05:50 > 0:05:52Really lovely, rich.
0:05:52 > 0:05:58It's amazing. Aubergine is quite thin as a taste, but the smoke, the
0:05:58 > 0:06:02olive oil, the lemon juice, the herby flavours are packed into that dish.
0:06:02 > 0:06:04It's really wonderful.
0:06:04 > 0:06:07It's about fizz, it's about celebration, it's about happiness.
0:06:13 > 0:06:16The charred aubergine is the perfect introduction to grilling.
0:06:16 > 0:06:21Next, Raymond uses flames and smoke to grill outdoors on a barbecue.
0:06:21 > 0:06:24Here, control of the heat is key.
0:06:24 > 0:06:26When mastered, it produces smoky,
0:06:26 > 0:06:31tender meat that just falls apart, demonstrated perfectly
0:06:31 > 0:06:35in his marinated chicken dish, served with celeriac remoulade.
0:06:35 > 0:06:37Preparation begins in the kitchen,
0:06:37 > 0:06:41before moving to the garden for the final flourish.
0:06:42 > 0:06:45Barbecuing a chicken doesn't sound easy. I do a barbecue that...
0:06:45 > 0:06:47Put the thing like that, and that...
0:06:47 > 0:06:50And the heat never permeates the inside.
0:06:50 > 0:06:53OK, there's a technique for it. It was created by the French. Who else?!
0:06:53 > 0:06:56HE LAUGHS Sorry, I apologise.
0:06:56 > 0:06:58What they have done is to flatten it.
0:06:58 > 0:07:01Flatten it by removing the backbone here.
0:07:01 > 0:07:05Very easy to remove IF you have some good scissors.
0:07:05 > 0:07:07The removal of the chicken's backbone is called
0:07:07 > 0:07:11spatchcocking - you can always get your butcher to do this for you.
0:07:11 > 0:07:16After, what you do... Look. You flatten it out, you break it.
0:07:16 > 0:07:18Nicely broken.
0:07:19 > 0:07:24My marinade is going to go inside the chicken, so I'm going to prepare it.
0:07:24 > 0:07:27Voila. You prepare you hands.
0:07:27 > 0:07:30Just go very gentle, go through the skin, so it goes right up to here.
0:07:30 > 0:07:32Of course, you don't want to go there,
0:07:32 > 0:07:37cos the marinade will go in and go out. Not very clever!
0:07:37 > 0:07:40Scoring the legs helps the heat penetrate the meat.
0:07:40 > 0:07:43Especially important for the tougher thigh muscles.
0:07:46 > 0:07:49It's marinating time for the chicken. Just turn on the heat.
0:07:49 > 0:07:52Pre-heating a heavy-bottomed pan will bring the reduction
0:07:52 > 0:07:56time right down from 30 minutes to five.
0:07:56 > 0:07:59So, my marinade is made of a nice rich red wine.
0:07:59 > 0:08:05Acidity, and a bit of sweetness - the ruby port. Voila. Vive la France!
0:08:05 > 0:08:07No more. OK.
0:08:07 > 0:08:09Look at that.
0:08:10 > 0:08:12Sizzling. My port.
0:08:14 > 0:08:16Voila.
0:08:16 > 0:08:20While the marinade is reducing, prepare thyme, a bay leaf,
0:08:20 > 0:08:23zest of lemon and chopped garlic, but don't add
0:08:23 > 0:08:26while the wine is on the stove, as boiling will destroy the flavours.
0:08:26 > 0:08:31Just let it infuse, until it has completely cooled down.
0:08:31 > 0:08:35When the marinade is cooled, strain and season.
0:08:35 > 0:08:37A bit of pepper, a pinch of salt.
0:08:39 > 0:08:40OK, so all you have to do...
0:08:40 > 0:08:46Open that pocket, and then you slide this lovely... You can see.
0:08:49 > 0:08:51Just massage my red wine all over.
0:08:51 > 0:08:54The rest of my marinade, I'm going to paint it all over the chicken.
0:08:56 > 0:08:59Look at these colours. Wonderful colours! All these cuts here.
0:08:59 > 0:09:03I want the marinade to go right in. Turn it around, voila.
0:09:03 > 0:09:07Painting the marinade all over. And the skin will absorb it, believe me.
0:09:07 > 0:09:10Make sure it doesn't take any smell from the fridge.
0:09:10 > 0:09:14Cover it with cling film and let it marinate overnight.
0:09:23 > 0:09:25The chicken has been marinated overnight,
0:09:25 > 0:09:28and now I'm going to precook it.
0:09:28 > 0:09:33Cover with tin foil, piercing the foil to allow the steam to escape.
0:09:33 > 0:09:37- Voila.- Put into the oven for one hour at 150 degrees.
0:09:42 > 0:09:46Now Raymond goes out to the gardens at Le Manoir to finish the dish.
0:09:50 > 0:09:53The hour in the over means the flattened chicken is part cooked,
0:09:53 > 0:09:58meaning the meat will be perfectly tender with a deep barbecue flavour.
0:09:58 > 0:10:00Oh, la, la! HE LAUGHS
0:10:00 > 0:10:02Difficult chicken, eh?
0:10:02 > 0:10:05You dare to do that to me. Voila. Basically, it's very simple.
0:10:05 > 0:10:10Six, maybe seven minutes to be safe, on its breasts, turn it over,
0:10:10 > 0:10:12seven minutes on its back.
0:10:12 > 0:10:14As a side, celeriac remoulade -
0:10:14 > 0:10:18a French coleslaw of grated celeriac with a mustard mayonnaise.
0:10:18 > 0:10:20I'm being nicely smoked at the moment.
0:10:20 > 0:10:23HE LAUGHS
0:10:26 > 0:10:28That is smoky chicken.
0:10:28 > 0:10:30Let's have a look. Let's turn it around.
0:10:32 > 0:10:36Oh! Oh, la, la. It's just slightly over-charred a little bit here.
0:10:36 > 0:10:37It goes so quick.
0:10:38 > 0:10:42Lovely little serving bowl. Looks pretty.
0:10:42 > 0:10:44Voila.
0:10:45 > 0:10:48Let's have a look. That's cooked perfect. Tres bien. Excellent.
0:10:48 > 0:10:49It's like a grilled coq au vin,
0:10:49 > 0:10:52because all the wine is under the skin.
0:10:52 > 0:10:55That will be rather delicious.
0:10:59 > 0:11:02Barbecue chicken can be prepared well in advance.
0:11:02 > 0:11:06We've marinated, finished off on the grill, the celeriac is ready.
0:11:06 > 0:11:10Minimum work, so no sweat. OK, tres bien. So, let's try it.
0:11:15 > 0:11:20That is the beauty about barbecue and grilling. It's crusty outside.
0:11:20 > 0:11:22The fat has completely melted down.
0:11:22 > 0:11:25More than satisfying, I can assure you.
0:11:29 > 0:11:33The marinade coating the chicken added a rich flavour.
0:11:33 > 0:11:36Marinating can also be used on tough cuts to tenderise
0:11:36 > 0:11:39the meat before grilling or barbecuing.
0:11:39 > 0:11:42This technique is deliciously demonstrated in this dish -
0:11:42 > 0:11:47fruit marinated pork served with spiced corn on the cob.
0:11:49 > 0:11:53In our culinary world, marinades are so important
0:11:53 > 0:11:57because they do all sorts of extraordinary things.
0:11:57 > 0:12:03They impart flavour, colour, taste, textures, and even sometimes
0:12:03 > 0:12:07it can completely change the texture of a very rough cut.
0:12:07 > 0:12:09For example, we have here two pork steaks.
0:12:09 > 0:12:12I have one fresh one here against this one which has been
0:12:12 > 0:12:16marinated for six hours, and you can already see the huge
0:12:16 > 0:12:20difference between this steak here and this one here.
0:12:20 > 0:12:23It's really incredible. That one is tough, very resilient.
0:12:23 > 0:12:26This one is a different colour,
0:12:26 > 0:12:29but mostly the texture is entirely different.
0:12:29 > 0:12:32The marinade has broken down the pork shoulder's tough fibres
0:12:32 > 0:12:33and cell walls,
0:12:33 > 0:12:36giving it a head start over the untouched steak on the right.
0:12:38 > 0:12:40Turn it. Beautiful. Even the moisture.
0:12:40 > 0:12:43Look at this lovely caramelisation.
0:12:43 > 0:12:46That one is much paler, and look at them.
0:12:46 > 0:12:50Beautiful succulent piece of meat. I show you this one, where we're at.
0:12:50 > 0:12:54The marinated steak is cooked through and perfectly the tender.
0:12:54 > 0:12:57The other one, on the left, is tough and uncooked.
0:12:57 > 0:12:59So, let's see the difference.
0:13:00 > 0:13:03Look at that. It's like a mattress.
0:13:03 > 0:13:05It's still completely raw in the middle.
0:13:05 > 0:13:09The heat has not penetrated that meat. And here, let's look.
0:13:11 > 0:13:13Oh, it's like butter. That is perfection.
0:13:13 > 0:13:15You have, here, the most tender piece of meat.
0:13:18 > 0:13:25It's succulent, it's flavour-full, it's moist. It's a great experience.
0:13:25 > 0:13:29Now for the fruit marinade that produces these miraculous results.
0:13:29 > 0:13:33It's a very specific and scientific combination of papaya,
0:13:33 > 0:13:35pineapple and mango.
0:13:35 > 0:13:39The papaya of course contains the papain, which is an enzyme which is
0:13:39 > 0:13:44very, very strong, and can really seriously break down hard textures.
0:13:44 > 0:13:46With the pineapple as well, which contains bromelain,
0:13:46 > 0:13:48which can do exactly the same thing.
0:13:48 > 0:13:51Unfortunately, the little mango doesn't these enzymes,
0:13:51 > 0:13:54so it will be here, actually, just to add flavour.
0:13:54 > 0:13:55Voila.
0:13:57 > 0:14:02I'm not very technical. I forgot to plug in my liquidiser.
0:14:04 > 0:14:06Whoa!
0:14:06 > 0:14:09To give the marinade some heat, add ginger, garlic,
0:14:09 > 0:14:13and a fresh red chilli, plus a sprig of thyme for an earthy note.
0:14:13 > 0:14:16This little thing is packed with flavour, so don't abuse it.
0:14:16 > 0:14:19You can always add more later.
0:14:19 > 0:14:22So now we're going to move on to our pureeing.
0:14:27 > 0:14:28Parfait.
0:14:31 > 0:14:33Tres bien. Always taste.
0:14:35 > 0:14:38Phew! Very warm.
0:14:38 > 0:14:41The ginger and chilli are just doing exactly what they are meant to do.
0:14:41 > 0:14:43By applying this marinade,
0:14:43 > 0:14:49you upgrade a rather inexpensive piece of meat into a prime cut.
0:14:49 > 0:14:53- Voila.- Then pop in the fridge and leave for six hours to marinate.
0:14:57 > 0:15:03That would take about 12 minutes to cook to perfection. Well, we'll see.
0:15:07 > 0:15:11As a side, corn on the cob, coated with a fiery mix of melted
0:15:11 > 0:15:15butter, paprika, lemon juice, salt and cayenne pepper.
0:15:15 > 0:15:19Look at these colours. They are so beautiful.
0:15:19 > 0:15:21Completely love it.
0:15:21 > 0:15:25The corn will only take five or six minutes to cook. Very easy.
0:15:26 > 0:15:27Let's have a look.
0:15:27 > 0:15:32Tres bien. Look, this lovely, beautiful caramelisation.
0:15:33 > 0:15:35Now you can put your sweetcorn.
0:15:38 > 0:15:43At the last minute, paint the pork steaks with a barbecue sauce.
0:15:43 > 0:15:47Raymond has simply added ketchup, brown sugar, Worcestershire sauce,
0:15:47 > 0:15:50mustard, seasoning and cayenne pepper to the fruit marinade.
0:15:51 > 0:15:55Ah. Raymond's barbecue!
0:15:55 > 0:15:57I can see the steaks, and they're ready,
0:15:57 > 0:16:00so you put the barbecue sauce on at the last moment.
0:16:00 > 0:16:01Oh, look at that.
0:16:04 > 0:16:05Tres bien.
0:16:11 > 0:16:15For a very tender, completely succulent...
0:16:17 > 0:16:24As succulent as a fillet of steak, as a melting as a sashimi, and you
0:16:24 > 0:16:30have converted that very tough joint into something absolutely delicious.
0:16:30 > 0:16:31This is really lovely.
0:16:36 > 0:16:40Once you really understand the technique of barbecuing, there is
0:16:40 > 0:16:43no end to how ambitious you can be.
0:16:43 > 0:16:47Today, Raymond is travelling to London to meet chef Dave Pynt,
0:16:47 > 0:16:51an Australian introduced to barbecuing at an early age.
0:16:51 > 0:16:53His love of it grew when he worked in Spain,
0:16:53 > 0:16:57in a restaurant famous for its menu devoted to the technique.
0:16:57 > 0:17:00Dave's paid homage to this sociable cooking method with a
0:17:00 > 0:17:02pop-up restaurant in East London,
0:17:02 > 0:17:06where he enjoys experimenting with a variety of ingredients.
0:17:06 > 0:17:11Dave, first, thank you for welcoming me into your own barbecue world.
0:17:11 > 0:17:15- That is a serious oven. Look at that. It's incredible.- It's pretty warm!
0:17:15 > 0:17:20I feel bit like I'm in my kitchen, but multiplied ten times hotter.
0:17:20 > 0:17:22Dave's wood burning oven reaches temperatures
0:17:22 > 0:17:25of 700 degrees centigrade, when the red hot embers
0:17:25 > 0:17:28are transferred to the barbecue.
0:17:28 > 0:17:29Oh!
0:17:29 > 0:17:31It's so hot!
0:17:32 > 0:17:34It is seriously hot, I can assure you.
0:17:35 > 0:17:37I feel like a roast chicken.
0:17:37 > 0:17:40The first dish that Dave is going to show Raymond is simple,
0:17:40 > 0:17:45- fresh scallops.- Just grab some scallops.- Oh, they're big and fat.
0:17:45 > 0:17:47The molluscs, they're beautiful.
0:17:47 > 0:17:51The scallops sit directly on the burning wood, and are cooked
0:17:51 > 0:17:54gently, protected from the direct heat by their shells.
0:17:54 > 0:18:00- See how quick he is here. Even the boss...- You have to be.
0:18:00 > 0:18:03- It is seriously hot. - It's a very, very warm grill.
0:18:03 > 0:18:06Dave knows no fear when it comes to barbecuing.
0:18:06 > 0:18:10Most people - Raymond included - would be wary of this risky
0:18:10 > 0:18:14technique of placing food directly onto the scorching wood.
0:18:14 > 0:18:16Good Welsh leek, eh? That's very clever.
0:18:16 > 0:18:19Another favourite of Dave's is charred leeks.
0:18:19 > 0:18:21Placed directly into the flames of the oven,
0:18:21 > 0:18:24the outer leaves act as a barrier, while the moisture of the
0:18:24 > 0:18:29vegetables steams it, allowing the smoky flavour to penetrate its core.
0:18:29 > 0:18:34- That's not too complicated, eh?- It's super simple, but it's super tasty.
0:18:34 > 0:18:35The leeks are coming.
0:18:35 > 0:18:38They look terrible, but I know exactly, all the inside is going
0:18:38 > 0:18:42to be steamed, there's going to be a beautiful smoky flavour inside.
0:18:42 > 0:18:47- These will be done in no time. - Oh, yes. That's what I wanted.
0:18:47 > 0:18:49That's perfect now. Look at that.
0:18:51 > 0:18:54- Just got an XO sauce. - What do you have in here?
0:18:54 > 0:18:58Dried scallops, dried shrimps, chilli, garlic and ginger.
0:18:58 > 0:19:01- That is really lovely, Dave. - Let's get these leeks.
0:19:03 > 0:19:09The simple technique is you grab the outside... Straight down.
0:19:09 > 0:19:11So you just have the heart of the leek.
0:19:13 > 0:19:17- The most wonderful smoky flavour. - So we just give it a quick cut.
0:19:18 > 0:19:21- Try and keep it in shape.- Yep.
0:19:24 > 0:19:28A couple of capers. Some parsley, a touch of lemon juice.
0:19:28 > 0:19:30Pour over some hot brown butter.
0:19:32 > 0:19:37- It's one of those things I was surprised at.- Lovely. Beautiful.
0:19:38 > 0:19:42Nice texture, nice moisture, nice leek flavour, lovely smoke.
0:19:42 > 0:19:43All is there.
0:19:43 > 0:19:46The scallops and leeks can be easily cooked on a home barbecue,
0:19:46 > 0:19:49but Dave's industrial sized apparatus
0:19:49 > 0:19:51means he can really aim big.
0:19:51 > 0:19:54- What are you going to put inside? - We're going to put the trout.
0:19:54 > 0:19:56The delicate fish is easy to overcook,
0:19:56 > 0:19:59but butterflying it lets the skin and fat act as a barrier for
0:19:59 > 0:20:04the heat, giving a perfectly crispy skin and beautifully moist flesh.
0:20:04 > 0:20:06So, what would you recommend to prevent the sticking?
0:20:06 > 0:20:10A very dry skin, a lot of oil and a hot grill.
0:20:10 > 0:20:12Slowly bring it up, until this bit's just warm.
0:20:12 > 0:20:16- We'll flip it over just before serving.- Lovely technique.
0:20:17 > 0:20:19Is it a very crispy skin?
0:20:19 > 0:20:22It's one of my favourite things to cook on the grill,
0:20:22 > 0:20:25because it's such a big piece of fish.
0:20:25 > 0:20:27Yeah, I wouldn't dare to do that.
0:20:27 > 0:20:30The pulley system helps Dave to control the heat and flames
0:20:30 > 0:20:33as they surround the fish, and will prevent it drying out.
0:20:41 > 0:20:43- Beautiful.- Here we go.
0:20:46 > 0:20:48Now we're going to see how good it is.
0:20:53 > 0:20:55Beautifully cooked.
0:20:55 > 0:20:59Look at that. Absolutely stunning.
0:20:59 > 0:21:01That's fantastic. He's a genius.
0:21:04 > 0:21:07The skin is absolutely stunning.
0:21:07 > 0:21:09I don't know why people leave the skin on the side.
0:21:09 > 0:21:11- That's the best part.- Favourite bit.
0:21:12 > 0:21:16Crunchy, absolutely delicious.
0:21:16 > 0:21:19- Thank you very much, Dave. - My pleasure.
0:21:19 > 0:21:21Great teacher.
0:21:21 > 0:21:24The greatest thing about barbecuing, obviously, is there's beer.
0:21:24 > 0:21:28Barbecuing a fish is a delicate procedure, and Dave's pulley
0:21:28 > 0:21:32system helps him avoid burning the skin, leaving the flesh uncooked.
0:21:32 > 0:21:36On a home barbecue, this can be achieved by wrapping
0:21:36 > 0:21:39the fish before placing it onto the flame.
0:21:40 > 0:21:44The next recipe - barbecue sea bass with an Asian style dipping sauce -
0:21:44 > 0:21:48uses banana leaves to protect the fragile fish.
0:21:51 > 0:21:53Obviously, I've learnt a great deal from Dave.
0:21:53 > 0:21:59He grilled a fantastic, huge fish, with eyes like that.
0:21:59 > 0:22:02I'm am small fish fan, so I'm going to cook a beautiful small fish.
0:22:02 > 0:22:05Well, not that small. Look at him, look at me.
0:22:06 > 0:22:11Very, very fresh. You can see very clear eyes, very firm flesh.
0:22:11 > 0:22:16No smell. No smell or fishy smell. Clean and beautiful.
0:22:16 > 0:22:20So, then, we can start barbecuing. Then you are in business.
0:22:20 > 0:22:24Carefully cut off the fins and tail and score the flesh, which
0:22:24 > 0:22:28will help the heat and smoke travel through the fish as it's cooked.
0:22:28 > 0:22:32In here, we're going to stuff all our flavour.
0:22:32 > 0:22:36Inside goes crushed lime leaves, garlic, lemongrass,
0:22:36 > 0:22:38coriander and ginger.
0:22:39 > 0:22:41A little seasoning.
0:22:42 > 0:22:47These fish, normally, you barbecue on direct heat.
0:22:47 > 0:22:53Here, we are going to barbecue the fish, wrapped into banana leaves.
0:22:53 > 0:22:57That means preventing the direct heat to burn or char the fish
0:22:57 > 0:22:59and protect its delicateness.
0:22:59 > 0:23:02Cook it slowly, inside out.
0:23:02 > 0:23:05The grill flavour will still go through the banana.
0:23:05 > 0:23:08The smoky flavour as well, but in a much more delicate way.
0:23:08 > 0:23:11Also, my fish will not stick to the grill.
0:23:11 > 0:23:13I'm going to wrap it up nicely.
0:23:15 > 0:23:17Those skewers have been soaked
0:23:17 > 0:23:20overnight in water to prevent them burning.
0:23:20 > 0:23:22If you can't get hold of banana leaves,
0:23:22 > 0:23:25tin foil is a good substitute,
0:23:25 > 0:23:29although the fish won't take on such an intensely smoky flavour.
0:23:29 > 0:23:30Voila.
0:23:33 > 0:23:36It's not too hot. I want a gentle heat coming through it.
0:23:36 > 0:23:40This cooking will take 15 minutes on one side and 15 minutes on the other.
0:23:45 > 0:23:50It is really important... Is my fish cooked? Of course, you don't see.
0:23:50 > 0:23:55Voila. Tres bien. Lots of smoke here, in all its glory.
0:23:55 > 0:23:57From the sea to the barbecue.
0:23:57 > 0:23:58Cut it here... Voila.
0:24:00 > 0:24:02..till the juices are just nicely running out.
0:24:06 > 0:24:08Voila. You've got a lovely piece of fish here.
0:24:08 > 0:24:12You want a little bit of this beautiful sauce here.
0:24:12 > 0:24:14It is really lovely.
0:24:14 > 0:24:17A spicy sweet and sour sauce will compliment the smoky
0:24:17 > 0:24:18notes of the fish.
0:24:20 > 0:24:21I've got so many herbs here.
0:24:21 > 0:24:25We've got about 250 of them, but I'll choose one.
0:24:27 > 0:24:29Very close. Oh! Cetonia. Voila.
0:24:31 > 0:24:33Voila. C'est tout.
0:24:33 > 0:24:35Let's taste that food.
0:24:37 > 0:24:41Very lovely. It's sharp, the fish is mellow, flaky,
0:24:41 > 0:24:44but beautifully moist. Thank you very much.
0:24:49 > 0:24:51The banana leaves are a barrier to shield
0:24:51 > 0:24:55fish from the barbecue's flame, but a griddle pan also be used to
0:24:55 > 0:25:01protect delicate ingredients, whilst still giving a deep, smoky flavour.
0:25:01 > 0:25:06The final recipe highlights just how versatile grilling can be.
0:25:06 > 0:25:11A fruit brochette, or skewer, served on a bed of sweet, sticky Thai rice.
0:25:11 > 0:25:13This colourful dish will add a fresh,
0:25:13 > 0:25:16clean taste to the close of any meal.
0:25:17 > 0:25:20This is inspired by when I first travelled in South East Asia,
0:25:20 > 0:25:22and I marvelled, not only at the landscape,
0:25:22 > 0:25:26but at the complexity and beauty of their foods.
0:25:26 > 0:25:29So this is a little bit of South East Asia.
0:25:29 > 0:25:33I'm going to grill fruit - exotic fruits. It's wonderful.
0:25:33 > 0:25:35Pineapple, papaya, mango, kiwi.
0:25:35 > 0:25:40I'm going to macerate them to a spicy syrup
0:25:40 > 0:25:42and then grill them on a sticky rice.
0:25:42 > 0:25:46The term macerating usually refers to soaking fruits in a liquid
0:25:46 > 0:25:49to soften and add flavour.
0:25:49 > 0:25:53Marinating is the same process, but in savoury cooking.
0:25:53 > 0:25:56To make the macerating syrup the fruit will soak in,
0:25:56 > 0:26:00start with the pineapple. Cut and save four cubes for the brochette.
0:26:01 > 0:26:03In the bowl. Tres bien.
0:26:03 > 0:26:06Then all the trimmings go into the pan to make the syrup.
0:26:06 > 0:26:08Put my sugar...
0:26:10 > 0:26:12..with my water.
0:26:12 > 0:26:15One third sugar, two third water. OK.
0:26:15 > 0:26:18Peppercorns. Very few.
0:26:19 > 0:26:21Add mint, basil, and lime juice.
0:26:24 > 0:26:25I want to infuse all that.
0:26:25 > 0:26:29Bring to the boil for one minute, then switch off and leave to infuse.
0:26:29 > 0:26:33So then, with my mango. It's a very big mango.
0:26:33 > 0:26:35Next, cube the rest of the fruit for the skewers.
0:26:37 > 0:26:41Chop mango, papaya and kiwi.
0:26:42 > 0:26:49Viola. So, I've got my fruits here. My syrup is cooling very nicely here.
0:26:49 > 0:26:51I'm going to taste my syrup.
0:26:52 > 0:26:55We've got all this wonderful pineapple.
0:26:56 > 0:26:59Oh, la, la. Oh, la, la. And I mean, oh, la, la.
0:26:59 > 0:27:01It's fantastic.
0:27:01 > 0:27:04Really very happy. It's lovely. Oh, it's great.
0:27:05 > 0:27:08Now drench the fruit with the macerating syrup.
0:27:08 > 0:27:12This will begin to filter through the fruits' fibres, softening them
0:27:12 > 0:27:16and infusing them with the heady flavour of the sweet liquid.
0:27:16 > 0:27:20OK, so I'm going to add a bit of mint here that I will use later.
0:27:20 > 0:27:22Basil.
0:27:23 > 0:27:24Viola.
0:27:28 > 0:27:32- Lovely.- Macerate the fruit in the aromatic syrup for six hours.
0:27:39 > 0:27:43The steeped fruit will soak up the perfume from the syrup.
0:27:43 > 0:27:45Look at these beautiful herbs.
0:27:45 > 0:27:51- Finally, skewer the macerated cubes and grill.- Tres bien. So, just...
0:27:51 > 0:27:52Viola. Place it here. FRUIT SIZZLES
0:27:52 > 0:27:55You can hear the lovely grilling noise, you can smell it as well.
0:27:55 > 0:27:58That will take between 30 and 40 seconds.
0:27:58 > 0:28:01The fruit brochettes will rest on a bed of sticky rice,
0:28:01 > 0:28:06sweetened with coconut milk, palm sugar and the macerating syrup.
0:28:06 > 0:28:08The grill will add a smoky note to the fruit,
0:28:08 > 0:28:11which will be balanced by the sweet, herby flavours.
0:28:13 > 0:28:17So, now you have your brochette. Just sit them very nicely.
0:28:19 > 0:28:20Then move out the brochette.
0:28:23 > 0:28:26To serve, drizzle with a puree of mango,
0:28:26 > 0:28:30the remaining macerating syrup and fresh passion fruit pulp.
0:28:30 > 0:28:32Voila.
0:28:34 > 0:28:37You see, what the grilling does...
0:28:37 > 0:28:42It gives that lovely caramel flavour, strengthens the fruit.
0:28:42 > 0:28:46Delicate browning, delicate grilling, that will do perfect.
0:28:51 > 0:28:54Mmm! That is really lovely.
0:29:10 > 0:29:12Subtitles by Red Bee Media Ltd