Browse content similar to Episode 7. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
CHEERING AND APPLAUSE | 0:00:19 | 0:00:21 | |
How are you, ladies and gentlemen? Thank you very much for coming along. | 0:00:21 | 0:00:26 | |
Thank you for joining us too. Welcome to Ready Steady Cook. | 0:00:26 | 0:00:30 | |
If I said to you, "I'm in the mood for dancing and romancing," what would you be thinking? | 0:00:30 | 0:00:35 | |
Yes, we have the Nolan Sisters here today. Let's welcome them along with our chefs. | 0:00:35 | 0:00:40 | |
In the Green Kitchen, joining chef Phil Vickery, we have the gorgeous Linda Nolan! | 0:00:40 | 0:00:46 | |
APPLAUSE | 0:00:46 | 0:00:48 | |
And in the Red Kitchen with chef Alex Mackay, Bernie Nolan! | 0:00:52 | 0:00:56 | |
APPLAUSE | 0:00:56 | 0:00:58 | |
-I'm still dancing to that number. -You did so well. | 0:01:05 | 0:01:08 | |
-How are you, Linda? -I'm great. How are you? -Great. Do you have dinner parties? | 0:01:08 | 0:01:13 | |
-I have people around every day except Tuesdays. -Why's that? -Because the Chinese is shut. | 0:01:13 | 0:01:19 | |
-Are you really like that? You need a takeaway? -Absolutely. | 0:01:19 | 0:01:22 | |
-Tip out your bag. Phil, I wonder what you've got to cook today? -I've been good, I think. | 0:01:22 | 0:01:28 | |
-Let me help you. -Thank you. -There you go. | 0:01:28 | 0:01:31 | |
-That's nice. -Isn't that gorgeous? I have some beautiful lamb chops, | 0:01:31 | 0:01:35 | |
spinach, sweet potato, carrots and a pair of plums. | 0:01:35 | 0:01:39 | |
-There's nothing wrong with a pair of plums. -There certainly isn't. -Depends what our chefs do with it. | 0:01:39 | 0:01:46 | |
-How much did it cost you? -£7.26. Didn't even spend the whole lot. -Bistro bag today. | 0:01:46 | 0:01:51 | |
Phil's already touching it. That means he's thinking. | 0:01:51 | 0:01:55 | |
-What do you think, Chef? -I reckon lamb chops two ways. | 0:01:55 | 0:01:59 | |
We'll probably do one with a spiced crust, make some kebabs with the other one, take the fillet out. | 0:01:59 | 0:02:04 | |
The sweet potato I might cook fondant-style with chicken stock and glazed on top with butter. | 0:02:04 | 0:02:10 | |
Half the carrots we might just roast, the other half we might glaze with oranges and butter. | 0:02:10 | 0:02:16 | |
The spinach, I'm not worried about that at the moment. | 0:02:16 | 0:02:20 | |
-Plums - I might do some sort of pudding... -Plum crumble? | 0:02:20 | 0:02:24 | |
I might do a sponge or something like that, upside down. | 0:02:24 | 0:02:27 | |
-We just like the word "something". -Upside-down muffin. -Upside-down plum muffin. What more can you ask for? | 0:02:27 | 0:02:33 | |
-AUDIENCE: Ooh! -They like that! What about you? | 0:02:33 | 0:02:36 | |
-I can't wait. -A lovely bag. Good bit of shopping there. -Thank you. | 0:02:36 | 0:02:41 | |
But for the moment, it's Linda and Phil! | 0:02:41 | 0:02:44 | |
APPLAUSE | 0:02:44 | 0:02:47 | |
-Bernie, how are you? -All right. How are you? -Good to have you here. | 0:02:48 | 0:02:53 | |
We'll talk a bit later about you all going back on tour, reuniting. | 0:02:53 | 0:02:57 | |
-It's very exciting. -What about the cooking department? Are you good? | 0:02:57 | 0:03:01 | |
I like cooking, but my husband is the cook. He's brilliant. I'm trying to get him on other programmes to cook. | 0:03:01 | 0:03:08 | |
-It's hard if you've got someone like that. It's like me and my wife... -He doesn't mind cos he loves it. | 0:03:08 | 0:03:15 | |
-We eat very well. We hardly have any takeaways. -You're having a dig. Lin, she don't have takeaways! | 0:03:15 | 0:03:22 | |
I know. I love going to their house. | 0:03:22 | 0:03:25 | |
-Tip your bag out. Let's see what you've got. Alex, how are you doing? -I'm good, thanks. | 0:03:25 | 0:03:30 | |
I have a whole sea bass, some leeks, | 0:03:30 | 0:03:33 | |
some baby chestnut mushrooms, pine nuts, vine tomatoes and a potato. | 0:03:33 | 0:03:38 | |
-Fantastic! -How much did all that cost you? -It cost me £2...£7.40. -£2?! | 0:03:38 | 0:03:43 | |
-That would've been a miracle! -That was 1963 prices! | 0:03:43 | 0:03:46 | |
-£7.40. -£7.40. Delightful bag. I think so, but what about our chef? | 0:03:46 | 0:03:50 | |
It's absolutely tremendous. Sea bass is one of my favourite fish. I love tomatoes. | 0:03:50 | 0:03:56 | |
And mushrooms and pine nuts. | 0:03:56 | 0:03:58 | |
We can do a really lovely, crisp-skin sea bass with one fillet. | 0:03:58 | 0:04:02 | |
I'm gonna do a warm tomato salad and with these and some basil, make a pesto sauce. | 0:04:02 | 0:04:07 | |
Then on the other side, we'll take the skin off and braise it on top of some mushrooms and leeks. | 0:04:07 | 0:04:13 | |
Then we'll do a vegetarian number, so we'll make some potato pancakes. | 0:04:13 | 0:04:18 | |
On top of that, little roasted tomatoes with some mushrooms and pine nuts stuffed inside. | 0:04:18 | 0:04:23 | |
-Wow, lovely! -Does that sound impressive? -That sounds great. -Who needs plums? -Exactly! | 0:04:23 | 0:04:29 | |
-Bernie and Alex! -Thank you. APPLAUSE | 0:04:29 | 0:04:32 | |
Fabulous ideas all to be created in 20 minutes or less, ladies and gentlemen, | 0:04:32 | 0:04:38 | |
when I say ready, steady, cook! | 0:04:38 | 0:04:41 | |
-Oh, Mr Harriott! -Phil, you've got your favourite, the old carrot tops! | 0:04:44 | 0:04:48 | |
-I love 'em. -When did this frugalness set in, Phil? | 0:04:48 | 0:04:53 | |
I was a young boy, a young apprentice, | 0:04:53 | 0:04:56 | |
and we were always taught to waste nothing. | 0:04:56 | 0:05:00 | |
-OK. -And even now, if I'm on telly, | 0:05:00 | 0:05:03 | |
and I waste something, I don't scrape out the tin properly or whatever, | 0:05:03 | 0:05:09 | |
my mum gets on the phone and says, "You're so wasteful!" | 0:05:09 | 0:05:13 | |
So that's at the back of my mind. | 0:05:13 | 0:05:15 | |
-Am I passing this down to Linda? -The carrots and the spud, please, Ains. | 0:05:15 | 0:05:20 | |
-OK, there we are. -Isn't that gorgeous? | 0:05:20 | 0:05:23 | |
Are you good at using things up or do you cut it off and throw it away? | 0:05:23 | 0:05:28 | |
Um, well... | 0:05:28 | 0:05:30 | |
You know, I use all the canned stuff up. | 0:05:30 | 0:05:33 | |
-No, I do try and not... -You scrape out the can. | 0:05:33 | 0:05:37 | |
I do try and not throw it away because I hate wasting food. | 0:05:37 | 0:05:41 | |
I don't think any of us set out to throw it away. Occasionally, you just get a little bit rushed. | 0:05:41 | 0:05:48 | |
-What are we starting with? -I'll put butter and white wine into a pan with a chicken stock cube. | 0:05:48 | 0:05:54 | |
I don't have one. I'll use a beef stock cube instead. | 0:05:54 | 0:05:57 | |
I'll pop that into there and bring that to the boil. | 0:05:57 | 0:06:01 | |
We'll cut the sweet potato into thin wedges and poach it in butter and white wine. | 0:06:01 | 0:06:06 | |
-Lovely. -Fondant-style. -If you don't use white wine, you can use a bit of stock without the wine? | 0:06:06 | 0:06:13 | |
-Absolutely. Grape juice works really well. -Lovely. | 0:06:13 | 0:06:16 | |
Then we're going to cut these plums in half, | 0:06:16 | 0:06:20 | |
twist them like that, leave the stone in there. | 0:06:20 | 0:06:23 | |
-It's quite nice in there. It looks quite rustic. -Exactly. | 0:06:23 | 0:06:27 | |
They'll be face down into there, caramel, we put the plums into there, | 0:06:27 | 0:06:32 | |
make a very soft batter using self-raising flour, eggs, milk, | 0:06:32 | 0:06:36 | |
-put it on top and whack it in the oven for 12 minutes. -Is that like a clafoutis? -A clafoutis/muffin. | 0:06:36 | 0:06:42 | |
-Ooh! -Ooh! -That's it. He's going, "Ooh, muffin, I like that!" | 0:06:42 | 0:06:46 | |
-How are you getting on? -I think I'm OK. -So what was Mum's cooking like? | 0:06:46 | 0:06:51 | |
-You were growing up at home in Ireland. Six sisters? -Six girls, two boys. | 0:06:51 | 0:06:56 | |
-Wow! -And we moved to Blackpool in '64. Coleen was born in Blackpool. | 0:06:56 | 0:07:00 | |
Mum was a great cook, but she was a plain cook. | 0:07:00 | 0:07:03 | |
-Every Saturday, we had a pot of stew. -Traditional Irish stew? | 0:07:03 | 0:07:07 | |
-Yeah. Well, she didn't use lamb. She thought lamb was too fatty, so we had stewing steak. -That's quite nice. | 0:07:07 | 0:07:14 | |
The great thing about Mum was she did different things for us. | 0:07:14 | 0:07:18 | |
I'm gonna ask your sis what was her favourite in a moment, but what was your favourite? | 0:07:18 | 0:07:24 | |
-I loved her bacon and cabbage. -Boiled bacon and cabbage? -With new potatoes. -Was it with gravy? | 0:07:24 | 0:07:30 | |
-No. -Or parsley sauce? -No. -Just nice, moist bits of bacon? -And cabbage well done. | 0:07:30 | 0:07:35 | |
Bernie, what was your favourite? | 0:07:35 | 0:07:37 | |
Mum cooked different dishes for all of you. What was your favourite? | 0:07:37 | 0:07:42 | |
My mum's Irish stew. You couldn't beat it. To this day, we'll all do it every Saturday in our own homes. | 0:07:42 | 0:07:48 | |
< It's just a family thing. | 0:07:48 | 0:07:50 | |
-Bernie's a great cook. -You can't get Irish stew at a takeaway. -No. | 0:07:50 | 0:07:54 | |
If I go to her house, I bring home Tupperware. | 0:07:54 | 0:07:57 | |
-That's what we like. -Where's the bin? -Just there, my love. | 0:07:57 | 0:08:01 | |
-Just in time for Phil to show us what he's doing. -Right. These are kebabs. We'll spice these up. | 0:08:01 | 0:08:09 | |
What I've got here... I'll get these potatoes in a second. | 0:08:09 | 0:08:13 | |
What I've got here is a mixture of mustard seeds and coriander seeds, which we'll just gently toast. | 0:08:13 | 0:08:19 | |
-Just to release the oils a little bit? -Absolutely. | 0:08:19 | 0:08:23 | |
-It becomes very aromatic. Anything else in there? -The mistake people make is they burn them. | 0:08:23 | 0:08:29 | |
-Be very careful. -Gentle heat. We always talk about that. | 0:08:29 | 0:08:32 | |
Don't put it on a fierce heat. It burns it and you get that burnt taste. | 0:08:32 | 0:08:37 | |
-You just had a lovely close-up of that. Chef, I'll come back and see you. -Thank you very much. | 0:08:37 | 0:08:43 | |
It's all coming together really well here. 16 minutes to go. | 0:08:43 | 0:08:47 | |
We've got beautiful sea bass here and I'm sure Alex is gonna show us exactly what to do with it. | 0:08:47 | 0:08:53 | |
-How's it going? -Very well. Can I show you what to do with your fish? | 0:08:53 | 0:08:58 | |
When you've got a whole fish that you want to do in different ways such as I do... | 0:08:58 | 0:09:03 | |
It's already been scaled for me. Get the fishmonger to do that. | 0:09:03 | 0:09:07 | |
Get the fishmonger to take the guts out as well. | 0:09:07 | 0:09:11 | |
-Then cut underneath the head. -I'll come round here, Chef, make it a bit easier for you. | 0:09:11 | 0:09:16 | |
Run a very sharp knife down the backbone, then you just caress the flesh away from the bone. | 0:09:16 | 0:09:22 | |
You're cutting down towards the bone, | 0:09:22 | 0:09:25 | |
the idea being, if you slip, you're not gonna cut into the fish. | 0:09:25 | 0:09:29 | |
-And it cooks very quick too. -You need an extremely sharp knife. | 0:09:29 | 0:09:33 | |
This is farmed sea bass, so this is sustainable and cooks very, very quickly. | 0:09:33 | 0:09:38 | |
Bernie, have you ever boned out a fish? | 0:09:38 | 0:09:41 | |
No, my husband does that de-scaling and all of that. He's got tweezers to get all the bones out. | 0:09:41 | 0:09:47 | |
I just want to tell you, Bernie, I don't have any little tweezers, | 0:09:47 | 0:09:51 | |
-so you might have to navigate the odd bone. -But you've got a lovely personality! | 0:09:51 | 0:09:56 | |
-What have you got in that pan there, Chef? -Over here? -Yeah. | 0:09:56 | 0:10:00 | |
I will reveal all. In this pan I've got some mushrooms and onions. | 0:10:00 | 0:10:04 | |
And what I've done there, I've just softened them with some butter. | 0:10:04 | 0:10:09 | |
That's gonna be what I call my "fond de braisage". | 0:10:09 | 0:10:12 | |
This is the base upon which I'm going to braise this fillet of fish. | 0:10:12 | 0:10:17 | |
I'll just show you quickly how to skin it here. | 0:10:17 | 0:10:20 | |
-Get some purchase at the end, then you move the skin, rather than the fish. -OK. | 0:10:20 | 0:10:25 | |
If you've got one bit that's thick and a bit that's thin like that, | 0:10:25 | 0:10:29 | |
-fold the fish underneath, so it's the same thickness all the way through. -Nice little tip. | 0:10:29 | 0:10:35 | |
That's what you always get on Ready Steady Cook. | 0:10:35 | 0:10:39 | |
If you want to cook fish healthily, rather than poaching it where you lose a lot of flavour, | 0:10:39 | 0:10:44 | |
take the fish, pop it on top of your mushrooms and your onions or just some onions or garlic. | 0:10:44 | 0:10:50 | |
That way, the fish cooks and the juices from the fish mingle with the juices of the onions and so forth. | 0:10:50 | 0:10:56 | |
-At the end, you can add a touch of butter or a bit of pesto. -Can I just ask you this question? -Go for it. | 0:10:56 | 0:11:03 | |
-A little bit of mingling... -Ainsley, shut up. Is it better to cook the fish with the skin on? | 0:11:03 | 0:11:09 | |
-With the skin side down first to get it all crisp? -I'll show you how to do that. In fact, you'll do that. | 0:11:09 | 0:11:15 | |
Over here, you need to get cracking and stop cuddling Ainsley. | 0:11:15 | 0:11:19 | |
Pop in about a third of those pine nuts into your pesto, then some extra virgin olive oil. | 0:11:19 | 0:11:25 | |
-Do you want extra virgin olive oil in there too, Chef? Pop that in there. -A third? -Yeah. | 0:11:25 | 0:11:30 | |
-And plenty of oil. -Put that lid on top. -Is that enough? -That looks great. | 0:11:30 | 0:11:35 | |
-I've put the garlic, the basil, pesto and the pine nuts. -I understand you really like garlic? -I love it. | 0:11:35 | 0:11:43 | |
-We eat it raw in our house. -I bet you don't have any vampires then! | 0:11:43 | 0:11:48 | |
12 minutes to go. Let's look at that puree. | 0:11:49 | 0:11:52 | |
What about when you toured all over the world, Bernie? | 0:11:52 | 0:11:56 | |
Did you have a favourite place like Japan? | 0:11:56 | 0:11:59 | |
I loved Japan very much, but I don't like sushi and also we went to a green tea ceremony. | 0:11:59 | 0:12:05 | |
They dressed us in kimonos, which took about an hour, and those funny little shoes. | 0:12:05 | 0:12:10 | |
Then they gave us green tea, which wasn't so bad, with this little cake. | 0:12:10 | 0:12:15 | |
I thought, "Lovely, we're starving!" It tasted like something you'd find in a field. I don't mean plants. | 0:12:15 | 0:12:21 | |
-It was absolutely vile. And we were all going, "Hmm..." -You have to stay there and eat it, don't you? | 0:12:21 | 0:12:27 | |
-But they have amazing delicacies, very good for your internals. -Yeah, they're very healthy, lots of fish. | 0:12:27 | 0:12:33 | |
-What was the best hit you had in Japan? -# I'm in the mood for... # | 0:12:33 | 0:12:37 | |
-Would you like to hear it in Japanese? -Yeah. -The girls said, "Let's do it in Japanese..." | 0:12:37 | 0:12:43 | |
-Are you ready for this, Lin? -I said, "What a great idea..." -Can you sing it in Japanese? -Shut up! | 0:12:43 | 0:12:49 | |
SINGS "I'm In The Mood For Dancing" IN JAPANESE | 0:12:49 | 0:12:52 | |
-You see? -Hey! -APPLAUSE | 0:12:55 | 0:12:58 | |
-Fantastic. -Thank you. | 0:12:58 | 0:13:01 | |
Chef, what about your pesto here? Are you happy with that consistency? | 0:13:01 | 0:13:05 | |
I'm absolutely delighted. That's brilliant. | 0:13:05 | 0:13:09 | |
-Now you know how to do it. It's got so many uses. -I love that. | 0:13:09 | 0:13:13 | |
Is that enough potatoes? It's going brown. | 0:13:13 | 0:13:16 | |
You need to mix that up with some salt and grate a bit more, please. | 0:13:16 | 0:13:20 | |
-Grate about another third of that. -Why are you blanching your spring onions? | 0:13:20 | 0:13:25 | |
-These are little leeks. -OK, baby leeks. -I'm cooking them through. | 0:13:25 | 0:13:29 | |
Then once they're completely cooked through, this is the thing with leeks, | 0:13:29 | 0:13:34 | |
-I'm going to toss them with a bit of butter and some fresh chervil. -Beautiful. | 0:13:34 | 0:13:40 | |
Some really lovely ideas there. | 0:13:40 | 0:13:42 | |
Ladies and gentlemen, the recipes are always available on our website. | 0:13:42 | 0:13:46 | |
-Phil, how's it going? -We're going quite well. | 0:13:48 | 0:13:52 | |
-Busy, busy, busy. -The soup's cooking away nicely there. | 0:13:52 | 0:13:56 | |
I've got my spiced kebabs cooking away. I just put paprika and chilli on those two. | 0:13:56 | 0:14:01 | |
I'm cooking this down now with the other spices roasting on top. | 0:14:01 | 0:14:06 | |
I'll whack that into the oven. | 0:14:06 | 0:14:08 | |
-Are you all right? Any problems? -I need a little board to put the oranges on. | 0:14:08 | 0:14:13 | |
We'll pop that into a bowl for you. Let's get rid of all of that. | 0:14:13 | 0:14:18 | |
-What about the garlic, Chef? -Into the soup and into the spinach. | 0:14:18 | 0:14:22 | |
I'll show you this quickly cos it'll burn. There's the caramel. There goes the muffin mix. | 0:14:22 | 0:14:28 | |
-The mixture touches the side. -Lovely. | 0:14:28 | 0:14:31 | |
-Eggs, self-raising flour, milk. Keep your fingers crossed. -You want to try that recipe! | 0:14:31 | 0:14:37 | |
-That should cook in ten minutes, which is a good job! -No problem at all. | 0:14:37 | 0:14:42 | |
OK, Chef. And those carrots, very simple. | 0:14:42 | 0:14:45 | |
I've got some cumin on there. We'll finish it with lots of lime juice, some coriander. | 0:14:45 | 0:14:51 | |
Here are the tops of the carrots. I hate waste, as I said. | 0:14:51 | 0:14:55 | |
Here we've got sweet potatoes, carrots, spinach and garlic, two stock cubes. | 0:14:55 | 0:15:00 | |
At the last second, I'll blitz in the almost dill flavour of the carrot tops and make a chunky soup. | 0:15:00 | 0:15:06 | |
-Sorry, I dropped the orange. -Don't worry, love. Here we are. | 0:15:06 | 0:15:10 | |
-Are you a big fan of Ready Steady Cook? -I love it. You've got to try. | 0:15:10 | 0:15:14 | |
When you're on the go all the time like you guys were... | 0:15:14 | 0:15:18 | |
-You performed with some of the real greats like Frank Sinatra. -That's right. | 0:15:18 | 0:15:23 | |
We did his European tour in '75, we did the Royal Variety Performance. | 0:15:23 | 0:15:27 | |
We went to New York with Engelbert Humperdinck, we did the Cliff Richard series. We've had a great career. | 0:15:27 | 0:15:33 | |
-You're back on tour now. -It's been unbelievable. We've been overwhelmed by the response from the audience. | 0:15:33 | 0:15:39 | |
We've got our album out. | 0:15:39 | 0:15:41 | |
And it's just fabulous. It's given me a new lease of life. | 0:15:41 | 0:15:46 | |
What was it like when you all branched out? | 0:15:46 | 0:15:49 | |
You've got a Guinness World Record for four sisters in...? | 0:15:49 | 0:15:54 | |
Four siblings playing the same leading role in a West End musical, which was Blood Brothers. | 0:15:54 | 0:16:00 | |
-Willy Russell's Blood Brothers. Do you remember that? -No. | 0:16:00 | 0:16:04 | |
-Not your thing? -No. -You were never a man of class, were you? | 0:16:04 | 0:16:08 | |
Whose side are you on? | 0:16:09 | 0:16:11 | |
-Sorry. I meant him. -These are fiery Irish girls. Don't mess with them. | 0:16:11 | 0:16:15 | |
-Of course I remember it! -I've already been told off! | 0:16:15 | 0:16:18 | |
I've put the whole orange over this. Was that the idea or just half of it? | 0:16:18 | 0:16:22 | |
I think... Who cares? | 0:16:23 | 0:16:25 | |
-I've done it. -A bit of salt and pepper in there. Mix that up for me. Nice little salad there. | 0:16:25 | 0:16:31 | |
-OK, Phil, let's go over this one. -This is creamed spinach. | 0:16:31 | 0:16:35 | |
As a young boy, it was a classic dish. | 0:16:35 | 0:16:38 | |
-A very famous man used to come to our restaurant on Saturdays. -Go on, tell us who it was. -No, I can't. | 0:16:38 | 0:16:44 | |
-We won't tell anyone. -His name is Mr Saatchi. -Mr Saatchi. | 0:16:44 | 0:16:48 | |
He used to have chicken and creamed spinach. Every Saturday. That's why we cooked it all the time. | 0:16:48 | 0:16:54 | |
-I like creamy garlic spinach. -There's garlic and nutmeg in there. | 0:16:54 | 0:16:58 | |
Lovely. I put a hint of garlic in there too for you, Chef. | 0:16:58 | 0:17:03 | |
-If that cooks in time, we'll blitz it up and thicken it, a bit like Chinese style. -OK. | 0:17:03 | 0:17:09 | |
The oven's pretty full up here. There's my kebabs. | 0:17:09 | 0:17:13 | |
-The fondant, Ains... -How's that pud doing? Looking good, Phil? | 0:17:13 | 0:17:17 | |
-Yeah. -We won't pull the pud out. We'd love to show it to you, but that needs to keep cooking in there. | 0:17:17 | 0:17:23 | |
Just under six minutes to go, so enough time for those carrot tops to cook down, the pud to rise up. | 0:17:23 | 0:17:29 | |
-Everything will look really beautiful. -Mix it up. Hands? -No. -Get your hands in there. -All right. | 0:17:29 | 0:17:35 | |
-Lovely. -I thought you might tell me off if I put my hands in. -If they're clean, no problem. | 0:17:35 | 0:17:40 | |
They are clean. I washed my hands... Yesterday! | 0:17:40 | 0:17:43 | |
"I'll wash them in the dressing!" | 0:17:43 | 0:17:46 | |
Ainsley, the fondant potatoes are looking good. | 0:17:46 | 0:17:50 | |
-I'll chop some rosemary. -Any particular secret? | 0:17:50 | 0:17:53 | |
-One or two people have problems with their fondant. Often there's not enough stock in there. -Exactly. | 0:17:53 | 0:17:59 | |
They've got to absorb all that lovely flavour and the butter glazes them on top. | 0:17:59 | 0:18:04 | |
That's the secret - absorbing and glazing at the same time. | 0:18:04 | 0:18:09 | |
-Lovely. -And it will homogenise, a bit like a... What do you call it? | 0:18:09 | 0:18:14 | |
-Homogenise like a...? -Butter sauce. | 0:18:14 | 0:18:16 | |
-OK. -This is looking good. -Is that mixed enough for you, Chef? -It is. | 0:18:16 | 0:18:21 | |
-Fantastic. -Wow! | 0:18:21 | 0:18:23 | |
That food just speaks for itself sometimes when you look at food like this. | 0:18:23 | 0:18:28 | |
Let's go and check out the sea bass, see how that's getting on. | 0:18:28 | 0:18:32 | |
-I've got my star helper over here. -Is she doing a wonderful job? | 0:18:32 | 0:18:36 | |
Yes. I'll take you from the top and show you what she's done. | 0:18:36 | 0:18:40 | |
I did this bit. This is my broth. I'm not quite sure what I'm using it for now. | 0:18:40 | 0:18:45 | |
It's a broth you can poach sea bass in, which is onion, fish stock, potato and garlic. | 0:18:45 | 0:18:51 | |
-OK, Chef. -Over here... | 0:18:51 | 0:18:53 | |
Bernie has done this bit. She's grated the potato and carefully squeezed it out in a tea towel, | 0:18:53 | 0:18:59 | |
then put it into an extremely hot, non-stick pan, pressed it down, and I'm just gonna toss it for you. | 0:18:59 | 0:19:05 | |
If you don't squeeze it out, you get a moist centre. If you squeeze it out, it'll be lovely and crispy. | 0:19:05 | 0:19:11 | |
Absolutely. The other really good tip here is, at this stage, | 0:19:11 | 0:19:15 | |
pop some fresh butter around the outside, as much or as little as you like, | 0:19:15 | 0:19:20 | |
then finish it off in the oven. | 0:19:20 | 0:19:23 | |
That way, you've got no danger of burning it. Can I show you this bit? | 0:19:23 | 0:19:28 | |
Here, rather than start the fish on the skin side to get a crispy skin, | 0:19:28 | 0:19:32 | |
I started it on the flesh side, don't score the fish, for 30 seconds. That firms it up. | 0:19:32 | 0:19:38 | |
-Then you turn it over and it doesn't jump back up again. -So it doesn't curl. | 0:19:38 | 0:19:43 | |
-See how beautiful that is? -You can recreate something for the old man. | 0:19:43 | 0:19:48 | |
I might impress him when I get home. | 0:19:48 | 0:19:50 | |
I've learnt about rosti because he always messes up his rosti, if you'll excuse the expression! | 0:19:50 | 0:19:57 | |
-What was it like for you playing Blood Brothers? -It was wonderful. | 0:19:57 | 0:20:01 | |
It was the first major role I've played as an actress and... | 0:20:01 | 0:20:05 | |
Were you nervous at the time? You'd gone from being superstar performers with your family. | 0:20:05 | 0:20:11 | |
If I'm right, weren't your parents also performers? | 0:20:11 | 0:20:15 | |
That's how they met. Tommy and Maureen Nolan, Sweethearts Of Song, that was their name. | 0:20:15 | 0:20:20 | |
I was very nervous. On the opening night, after about ten seconds, something went wrong with the sound. | 0:20:20 | 0:20:26 | |
-We had to start again, so that was really scary. -You think, "Was it me?" -"Was I that bad?" | 0:20:26 | 0:20:32 | |
But we got through it and I did three and a half years on tour and in the West End. It was really great. | 0:20:32 | 0:20:38 | |
-Then you went on from there to perform in... -Brookside, The Bill. | 0:20:38 | 0:20:42 | |
I've just done the world premiere of Flashdance, which was amazing. | 0:20:42 | 0:20:46 | |
Yeah, yeah, you're fabulous(!) > | 0:20:46 | 0:20:49 | |
And I'm about to do pantomime in Dunstable. | 0:20:49 | 0:20:52 | |
-She's doing pantomime too. -She's the Fairy Godmother this year. She'll be pulling the coach next year! | 0:20:52 | 0:20:58 | |
LAUGHTER | 0:20:58 | 0:21:00 | |
That's very funny. It's not like you to be funny. | 0:21:00 | 0:21:04 | |
Hey! | 0:21:04 | 0:21:06 | |
-It's sisters, innit? Sisterly love. -Yeah, that's the best thing about being sisters. You can have a go. | 0:21:06 | 0:21:12 | |
You love each other, so you know it's just a joke. Usually! | 0:21:12 | 0:21:16 | |
-You row, you give it a day. -We row all the time. Everyone rows. | 0:21:16 | 0:21:20 | |
Sisters row all the time. We've had a great time. We're so excited about this tour. | 0:21:20 | 0:21:25 | |
-We feel very fortunate. -It's been fab talking to you. -And you. -About a minute, 20 seconds to go. | 0:21:25 | 0:21:31 | |
Not much time. | 0:21:31 | 0:21:33 | |
Our chefs can start thinking about how they're gonna get that food on to the plates. | 0:21:33 | 0:21:39 | |
That's gonna influence our studio audience here. | 0:21:39 | 0:21:43 | |
I think we should leave them and let them get on with it. OK, guys, one minute to go. | 0:21:43 | 0:21:48 | |
-Look at that! -Maybe a bit of extra virgin olive oil as well. | 0:21:51 | 0:21:56 | |
-50 seconds. -That's completely up to you how you do that. | 0:21:56 | 0:22:00 | |
You're testing me now. Where is the olive oil? | 0:22:00 | 0:22:03 | |
40 seconds. | 0:22:05 | 0:22:07 | |
-Where is the olive oil? -It's just behind you. | 0:22:07 | 0:22:10 | |
Just look at this food and think about it - less than £7.50! This is a bistro bag. | 0:22:10 | 0:22:17 | |
You're doing a bit of entertaining, you've got some absolutely wonderful dishes here | 0:22:17 | 0:22:22 | |
and you can get them all on the website. Check it out. | 0:22:22 | 0:22:26 | |
-20 seconds. -20 seconds. | 0:22:26 | 0:22:29 | |
Finish that off, then bring that back. | 0:22:29 | 0:22:32 | |
OK, guys, let's help them count down. | 0:22:32 | 0:22:35 | |
AINSLEY AND AUDIENCE: Ten, nine, eight, seven, | 0:22:35 | 0:22:40 | |
six, five, four, | 0:22:40 | 0:22:43 | |
three, two, one... | 0:22:43 | 0:22:46 | |
Stop cooking! | 0:22:46 | 0:22:49 | |
APPLAUSE | 0:22:49 | 0:22:52 | |
Wow, wow, wow! | 0:22:54 | 0:22:56 | |
How exciting was that? Let's check out today's menu. | 0:22:56 | 0:22:59 | |
In the Green Kitchen, Phil and Linda have prepared Linda's sweet potato, carrot top and coriander soup, | 0:22:59 | 0:23:06 | |
spice-crusted lamb chops with fondant sweet potatoes, creamed spinach with nutmeg and garlic, | 0:23:06 | 0:23:12 | |
chilli lamb kebabs with spice-roasted carrots | 0:23:12 | 0:23:15 | |
and finally, caramel plum muffin with double cream. | 0:23:15 | 0:23:19 | |
Over in the Red Kitchen, Alex and Bernie have been equally busy. | 0:23:19 | 0:23:23 | |
We start with braised sea bass with leeks and mushroom a la creme, | 0:23:23 | 0:23:27 | |
pan-fried sea bass with poached leeks, pesto and tomato sauce, | 0:23:27 | 0:23:31 | |
a potato pancake, stuffed baby vegetables with a tomato vinaigrette | 0:23:31 | 0:23:35 | |
and finally, Bernie's sea bass with tomato, pine nuts and pesto dressing. | 0:23:35 | 0:23:40 | |
APPLAUSE | 0:23:40 | 0:23:43 | |
Well, it all looks delicious, doesn't it? | 0:23:43 | 0:23:46 | |
-What about the tasting? Are you ready for this, Linda? -I'm worn out cooking. -It's hard work. | 0:23:46 | 0:23:52 | |
-Straight into the old soup. -The soup. | 0:23:52 | 0:23:56 | |
The soup, Ains, we didn't waste anything, | 0:23:56 | 0:23:59 | |
so we've got sweet potato, carrot, lots of garlic, stock cube, | 0:23:59 | 0:24:03 | |
and the carrot tops which have a dill, aniseed flavour. | 0:24:03 | 0:24:07 | |
No waste. My mum would be very happy with that. | 0:24:07 | 0:24:10 | |
Over here, we've got a spiced lamb chop which we gently roasted in the oven, | 0:24:10 | 0:24:16 | |
on sweet potatoes that are cooked in a bit of butter, white wine and stock. | 0:24:16 | 0:24:21 | |
The sauce emulsifies together with all the bits and pieces. | 0:24:21 | 0:24:24 | |
A bit of yogurt to calm it down. | 0:24:24 | 0:24:27 | |
Then we've got some paprika across the limes there which you could spread on as well. | 0:24:27 | 0:24:32 | |
-Did you like the soup? -Oh! -I'll have a taste of that actually. | 0:24:32 | 0:24:36 | |
The soup was fabulous. I'm a big lover of soups. | 0:24:36 | 0:24:40 | |
That is gorgeous. I'm glad you put that on because it is spicy. | 0:24:40 | 0:24:44 | |
It's gorgeous, so tender. | 0:24:44 | 0:24:47 | |
-Have some creamed spinach. -Finished with lemon, so it doesn't lose its colour. Bit of garlic in there. | 0:24:47 | 0:24:53 | |
-Nice tip again. -Spicy lamb kebabs here with lots and lots of chilli. | 0:24:53 | 0:24:57 | |
I used hardly any oil, but the fat has caramelised to give it a lovely, deep flavour. | 0:24:57 | 0:25:03 | |
More people would eat spinach if it was creamed like that. | 0:25:03 | 0:25:06 | |
I think the same way too. We see it as this kind of, you know... | 0:25:06 | 0:25:11 | |
-That is so tender! -The lamb almost bastes it, so it's like breast of lamb, it's delicious. -But so quick! | 0:25:11 | 0:25:17 | |
-Finally, our plum caramel muffin which we'll put a little bit of cream on. -Not for me(!) | 0:25:17 | 0:25:23 | |
-Are you passing? -Yeah(!) | 0:25:23 | 0:25:26 | |
-Get that fork down there, Phil. -There you go. -Be careful it's not too hot, my darling. | 0:25:26 | 0:25:32 | |
-The caramel's set slightly, but look at that, girl. -Go for it, girl. | 0:25:32 | 0:25:36 | |
-I'll dip it in the cream. -It might be hot, be careful. | 0:25:36 | 0:25:39 | |
-Just nod if you love it. -Oh, I absolutely... I love you! | 0:25:39 | 0:25:43 | |
Oh! Phil and Linda! | 0:25:43 | 0:25:46 | |
-APPLAUSE -Thank you. -Absolutely delicious. | 0:25:46 | 0:25:50 | |
-Bernie, baby! Look at all the lovely colours! And you've learnt to cook a few things. -I have learnt... | 0:25:50 | 0:25:56 | |
-LOUD SNEEZE Bless you! -Are you all right there? | 0:25:56 | 0:25:59 | |
I just got a bit of spice up my nose. I apologise. | 0:25:59 | 0:26:02 | |
-She just wants to win. -She's trying to sabotage this for us. | 0:26:02 | 0:26:06 | |
-Pick up your cutlery. Get stuck in. -I'll start you from over here. | 0:26:06 | 0:26:11 | |
The sea bass is braised on top of mushrooms and onions. | 0:26:11 | 0:26:15 | |
-I used the cooking juices to make a cream sauce, then put some of the leeks through there. -Hmm! | 0:26:15 | 0:26:21 | |
The cream and the sea bass together are so beautiful and the leeks just add that certain little kick. | 0:26:21 | 0:26:27 | |
The mushrooms are gorgeous too. | 0:26:27 | 0:26:29 | |
It all cooks together and becomes one dish. | 0:26:29 | 0:26:33 | |
Over here, that was the pan-fried sea bass you did, nice crispy skin. | 0:26:33 | 0:26:37 | |
-And the pesto. -And the pesto that you also did. Gosh, did I do anything? | 0:26:37 | 0:26:41 | |
And the tomato sauce around the outside - just tomato paste with stock and olive oil. | 0:26:41 | 0:26:46 | |
The taste of the tomato mixed with the garlic of the pesto and the sea bass together, it's divine! | 0:26:46 | 0:26:52 | |
-Over here is my little stuffed vegetables - tomatoes and mushrooms. -That's what you called me earlier! | 0:26:52 | 0:26:58 | |
-A stuffed vegetable(!) -They were roasted, then I stuffed them with onions and garlic, | 0:26:58 | 0:27:04 | |
then put them back through the oven with some olive oil and lemon juice. | 0:27:04 | 0:27:09 | |
-Then chopped-up tomatoes, finely sliced leeks. -It just looks so stunning on a plate. | 0:27:09 | 0:27:14 | |
-It tastes unbelievably stunning. It's amazing. -I'm tasting now. Take it away. | 0:27:14 | 0:27:19 | |
This is the one thing my husband messes up, so I can show him now. How does the rosti taste? | 0:27:19 | 0:27:25 | |
Crisp on the outside, soft, succulent within. Delicious. | 0:27:25 | 0:27:28 | |
-And this last... -There you go. -It's perfect. -Tell us what you did here. | 0:27:28 | 0:27:33 | |
This is sea bass pan-fried again with sliced tomatoes, pine nuts, pesto and chervil on the top. | 0:27:33 | 0:27:39 | |
-Look how beautiful it looks! -Ladies and gentlemen, Alex and Bernie! | 0:27:39 | 0:27:44 | |
APPLAUSE | 0:27:44 | 0:27:46 | |
What are they like? What are both of those sisters like? | 0:27:46 | 0:27:51 | |
Once again, it's down to our studio audience to decide who is gonna win. | 0:27:51 | 0:27:55 | |
Will it be a Green Kitchen win with Phil and Linda or a Red Kitchen win with Alex and Bernie? | 0:27:55 | 0:28:01 | |
The choice is yours, so pick up those keypads and will you all...vote now? | 0:28:01 | 0:28:06 | |
Let's have a look. I think it's gonna be close today. Both chefs have done a remarkable job. | 0:28:06 | 0:28:12 | |
Lots of lovely originality and ideas too. | 0:28:12 | 0:28:15 | |
OK, computer, sort this out. It looks green. Is it green? | 0:28:15 | 0:28:19 | |
Who's won today's 20-minute challenge? You can see it's a Green Kitchen win! | 0:28:19 | 0:28:26 | |
APPLAUSE | 0:28:26 | 0:28:28 | |
I thought it would be a lot, lot closer than that, but you are today's Ready Steady Cook winner. | 0:28:30 | 0:28:37 | |
I cannot tell you how thrilled I am. I have a mug at home. Everybody goes, "Did you win?" I go, "No, I lost." | 0:28:37 | 0:28:43 | |
-Now I'll get the mug and the plate together. -We want to make a donation towards your favourite charity. | 0:28:43 | 0:28:50 | |
Thank you. It's for the TramShed Theatre School in Blackpool. | 0:28:50 | 0:28:54 | |
It's a fabulous group that allow every child, no matter what their circumstances are, to have a go. | 0:28:54 | 0:29:00 | |
-Brilliant. Thanks very much indeed. Well done, Phil. -Thank you. -APPLAUSE | 0:29:00 | 0:29:06 | |
Just because your sister's got a mug, you should have one too. | 0:29:06 | 0:29:10 | |
I need more mugs in my house. They're all broken. | 0:29:10 | 0:29:14 | |
-I've had a ball. I've learnt so much today. -These are "Mackay mugs". | 0:29:14 | 0:29:19 | |
-Don't be like that, Chef. Wasn't that food lovely? -It was lovely. | 0:29:19 | 0:29:24 | |
Mine was obviously better! | 0:29:24 | 0:29:27 | |
Let's hear it for the Nolan Sisters - Bernie and, of course, the lovely Linda! | 0:29:27 | 0:29:32 | |
CHEERING AND APPLAUSE | 0:29:32 | 0:29:35 | |
Time for the Quickie Bag Challenge. | 0:29:35 | 0:29:37 | |
With me today, ladies and gentlemen, is top tailor Oscar Udeshi. | 0:29:40 | 0:29:45 | |
What would you like our chefs to do? | 0:29:45 | 0:29:48 | |
As I travel a lot, I have very little time for cooking, | 0:29:48 | 0:29:51 | |
but when I do, I like French food and I'd like to pick up a few pointers and discover some new things. | 0:29:51 | 0:29:58 | |
-Give us your ingredients over here. Lots of French stuff going on in there? -Oh, yes. | 0:29:58 | 0:30:03 | |
Absolute pleasure having you. Come over and have a bit of a try soon. Oscar Udeshi! | 0:30:03 | 0:30:09 | |
APPLAUSE | 0:30:09 | 0:30:11 | |
OK, boys... | 0:30:12 | 0:30:15 | |
Food with a French flair to it, so he can get home from his busy day, | 0:30:16 | 0:30:21 | |
cutting all sorts of delightful silk fabric for famous footballers all over the world... | 0:30:21 | 0:30:27 | |
Swiss gruyere there, a veal escalope, wild mushrooms, | 0:30:27 | 0:30:30 | |
plum tomatoes, a bit of chard, cognac, capers... | 0:30:30 | 0:30:34 | |
-Are these Anya tatties? -Yeah. -What's that? -Cavolo nero. | 0:30:34 | 0:30:38 | |
-Black cabbage. -It's Italian. -A bit close to the Italian border. | 0:30:38 | 0:30:42 | |
What do you think, Phil? | 0:30:42 | 0:30:44 | |
It's a nice bag. That's veal, isn't it? I don't know... | 0:30:45 | 0:30:50 | |
The French don't use a lot of spices either. They like rich, heavy foods. | 0:30:50 | 0:30:55 | |
So I think I might do a little veal ragout, finished with cream and a bit of cavolo nero. | 0:30:55 | 0:31:00 | |
The potatoes we'll probably saute lyonnaise-style with a bit of onion and olive oil. | 0:31:00 | 0:31:06 | |
With the mushrooms we might make a mushroom ragout | 0:31:06 | 0:31:09 | |
and serve that on a bit of cavolo nero sauteed, so a very, very rich, intense mushroom sauce. | 0:31:09 | 0:31:16 | |
The cognac, we'll just drink that. | 0:31:16 | 0:31:18 | |
The cheese, we might do a croque monsieur, something like that. | 0:31:18 | 0:31:22 | |
-Very French. -OK, lots of lovely French ideas. | 0:31:22 | 0:31:26 | |
-Let's see if Alex can extend that even further. -Allo. | 0:31:26 | 0:31:30 | |
-Comment allez-vous? -Tres bien. Tres bien, merci. | 0:31:30 | 0:31:34 | |
-With the veal... -Je t'aime. -Tu m'aimes? | 0:31:34 | 0:31:38 | |
He loves me. What can I say? If we cut that in half and do one bit rolled up with chopped herbs inside, | 0:31:38 | 0:31:44 | |
the other side we can pan-fry with a mushroom cream sauce. Any good so far? | 0:31:44 | 0:31:50 | |
We have to do some sort of a blanquette, a ragout, | 0:31:50 | 0:31:53 | |
so I'll take little bits of the veal with tomatoes, mushrooms and potatoes. | 0:31:53 | 0:31:58 | |
Then the cheese, with that we'll make cheese crisps. Alors, les crisps au fromage. | 0:31:58 | 0:32:04 | |
-C'est tres bon, ca. -Tres bon. | 0:32:04 | 0:32:06 | |
-OK. -Very impressive. | 0:32:06 | 0:32:09 | |
I was gonna say in French "time to vote now", but you wouldn't understand. | 0:32:09 | 0:32:14 | |
-I don't know how to say it. Ladies and gentlemen... -Votez maintenant. | 0:32:14 | 0:32:18 | |
-FRENCH ACCENT: -Please pick up your keypads... | 0:32:18 | 0:32:21 | |
-It's like Allo Allo. -And will you all vote now? | 0:32:22 | 0:32:26 | |
Let's have a look, ladies and gentlemen. OK, green for Phil, red for Alex. | 0:32:26 | 0:32:32 | |
Let's see what our audience have decided on. | 0:32:32 | 0:32:36 | |
The boards are filled with lights. It looks predominantly red. Computer, sort this out. | 0:32:36 | 0:32:41 | |
Alex is excited. Has he won? He has. It's a Red Kitchen win! | 0:32:41 | 0:32:46 | |
Your cooking time starts now, Chef. | 0:32:46 | 0:32:48 | |
Phil, cut the veal into paupiettes, lots of herbs, rolled up like that. | 0:32:48 | 0:32:52 | |
-You prepare the mushrooms, Ainsley. -In a sauce or what, Chef? | 0:32:52 | 0:32:56 | |
-Just prepare them, then we'll decide what we'll do with them exactly. -OK. | 0:32:56 | 0:33:00 | |
I'll get some pans on the stove, that one and that one. | 0:33:00 | 0:33:04 | |
And we're good to go. | 0:33:04 | 0:33:07 | |
You chop in the middle there, Ainsley, and I'll chop over here. | 0:33:07 | 0:33:11 | |
I grow cavolo nero and it's fantastic, but to prepare it, you need to pull the stalks off. | 0:33:11 | 0:33:17 | |
These stalks get quite hard. You just want the top bit. Pull it like that and take the bottoms off. | 0:33:17 | 0:33:23 | |
-Oscar, looking good so far? -Yeah. -It's sort of tailor-made cavolo nero. | 0:33:23 | 0:33:28 | |
-I'll pull some of that off like that, then we'll need to get these crisps on. -Did you vote for Alex? | 0:33:28 | 0:33:34 | |
-Yeah. -There's no point in saying no at this stage. | 0:33:34 | 0:33:38 | |
-Poor Phil's gonna completely destroy your veal now. -Put some cheese in the middle too, Phil. -Yes, sir. | 0:33:38 | 0:33:44 | |
OK, Chef... Lovely. | 0:33:44 | 0:33:47 | |
-What pans for the mushrooms? -You've got them sliced up. Can you put more butter in this pan? -Yes, Chef. | 0:33:47 | 0:33:54 | |
And the one in the middle I'll get really hot. | 0:33:54 | 0:33:57 | |
After that, Ainsley, can you grab one of those non-stick trays and make me three... | 0:33:57 | 0:34:02 | |
-There's one there. -And make you what, Chef? | 0:34:02 | 0:34:06 | |
Three cheese biscuits. These are the cheesy crisps. | 0:34:06 | 0:34:10 | |
Rather than grating the Parmesan or mucking about with a grater, pop it in a blender and whizz it around. | 0:34:10 | 0:34:16 | |
-If you can do like this... Can I put you there? -You certainly may. | 0:34:16 | 0:34:20 | |
-Thank you very much. -No problem at all. -I'll put that down there and away we go. | 0:34:20 | 0:34:25 | |
-Oscar, do you get any time to cook at all? -Hardly ever. | 0:34:25 | 0:34:29 | |
-Just enough time to make a quick pasta. -What do you rely on? | 0:34:29 | 0:34:34 | |
-Takeaways or do you always end up in fine restaurants with some of your exclusive clients? -Sometimes. | 0:34:34 | 0:34:40 | |
Other times, it ends up driving to a factory in the middle of nowhere, the truck stop and petrol station. | 0:34:40 | 0:34:47 | |
What type of places do you normally end up? You say factories. They're often out of town, aren't they? | 0:34:47 | 0:34:53 | |
If you go to Milan, it's not in the heart of the city. | 0:34:53 | 0:34:57 | |
No, it's close to the airport. It's literally in the middle of nowhere. | 0:34:57 | 0:35:02 | |
They probably choose it on purpose. "Let's find a place that's as far away as possible from civilisation!" | 0:35:02 | 0:35:08 | |
Once they said, "Let's go for lunch," and we went to the petrol station. | 0:35:08 | 0:35:13 | |
It was the only place within six miles. | 0:35:13 | 0:35:16 | |
Obviously, you've dressed some of the most exclusive clients from around the globe. | 0:35:16 | 0:35:22 | |
-Any hints you'd like to sort of share with us? -My lips are sealed. | 0:35:22 | 0:35:27 | |
If you don't tell us, we're not gonna give you anything to eat! | 0:35:27 | 0:35:31 | |
I believe in the old-fashioned virtues of trade. | 0:35:31 | 0:35:35 | |
-If we give him something nice to eat, we can at least get a waistcoat out of it? -What about that veal? | 0:35:35 | 0:35:41 | |
-Are you gonna use that up, Chef? -Yes. This is gonna go in my ragout. | 0:35:41 | 0:35:45 | |
-A couple of minutes gone already. -How time flies! | 0:35:45 | 0:35:49 | |
I'm gonna cut this into little pieces. Instead of frying this, I'll pop it in at the last minute. | 0:35:49 | 0:35:55 | |
In this pan, I've got onions, tomatoes, potatoes, some stock. | 0:35:55 | 0:36:00 | |
-Six minutes. -OK, lid back on. | 0:36:00 | 0:36:02 | |
Then we're gonna pop the veal in at the very last minute. | 0:36:02 | 0:36:06 | |
OK, lovely. All right, straight into the oven with this one, Chef. | 0:36:06 | 0:36:11 | |
What's that over there that you've got, Ainsley...? | 0:36:11 | 0:36:14 | |
-Lovely. -And the other thing too, I think it's very important to serve it very, very pink. | 0:36:14 | 0:36:20 | |
We need another pan. We're a bit short of pans. There's another one over there. | 0:36:20 | 0:36:25 | |
-OK, what next? Anything else I can do for you? -Yes, I need you, please, my friend, to do some toast. | 0:36:25 | 0:36:32 | |
-Can you do some toast? -Lovely. -Les toasts, s'il vous plait. | 0:36:32 | 0:36:36 | |
-Le pain est la-bas. -OK, no problem at all. | 0:36:36 | 0:36:39 | |
-Ains, Ains... -Yes, what would you like, Phil? -Did you see what I put inside the veal? | 0:36:39 | 0:36:44 | |
I put a big chunk of Gruyere cheese, a lot of herbs and a few capers and whacked it in the oven. | 0:36:44 | 0:36:50 | |
I'll cook it, so the cheese just starts to fall out of it. I don't want to go too mad on that. | 0:36:50 | 0:36:56 | |
Then the sauce here, which is capers, lots and lots of red wine, a pinch of sugar | 0:36:56 | 0:37:02 | |
and lots of butter. | 0:37:02 | 0:37:04 | |
-Really rich French food. -Yes, we're going for that today. | 0:37:04 | 0:37:08 | |
We're not mucking about now, Ains. | 0:37:08 | 0:37:10 | |
So, Phil, how do we know that we're getting veal humanely reared? | 0:37:10 | 0:37:15 | |
Well, if you go into your butcher's or you go to your department store or wherever you shop... | 0:37:15 | 0:37:21 | |
-Sorry. -Sorry. | 0:37:21 | 0:37:23 | |
..you will see, generally speaking, veal. | 0:37:23 | 0:37:26 | |
Normal veal can come from Europe, from Hungary... | 0:37:26 | 0:37:30 | |
-Can you peel some garlic? -Yes, I can. ..from Holland. | 0:37:30 | 0:37:33 | |
-If it says "red veal", that means... -Watch out, guys. Whoa! | 0:37:33 | 0:37:37 | |
..that it has been reared outdoors with its mother. | 0:37:37 | 0:37:42 | |
So it's had a bit of a life. | 0:37:42 | 0:37:44 | |
They used to put them in crates, almost force-feed them on milk, never see daylight, appalling. | 0:37:44 | 0:37:50 | |
"Red veal", it lives with its mother for up to a year, taken away and... | 0:37:50 | 0:37:55 | |
-Far more ethical. -Far more ethical. -And kind. | 0:37:55 | 0:37:59 | |
I've put the cavolo nero in there with a touch of water, lots of garlic. | 0:37:59 | 0:38:04 | |
It tastes like one of those things, you just feel it doing you good. | 0:38:04 | 0:38:08 | |
-Hot pan. -Hot pan over there. | 0:38:08 | 0:38:10 | |
Into here, Ainsley, I've got to this point now that we're going to do the veal gently poached... | 0:38:10 | 0:38:18 | |
Three minutes. A very quick question, chaps. We love to encourage this. | 0:38:18 | 0:38:23 | |
-This is Carol Pearce. Hello, Carol. -Hello. -It feels frantic, but we only have ten minutes to prepare this. | 0:38:23 | 0:38:29 | |
-What would you like to ask our chefs? -I'm a bit scared whenever I cook chicken. | 0:38:29 | 0:38:34 | |
How do you avoid overcooking chicken? Every time I think I'm going to undercook it, I overcook it. | 0:38:34 | 0:38:40 | |
-Guys, cooking a breast of chicken, what should you do? -I know exactly what you mean. | 0:38:40 | 0:38:45 | |
The trick with that is to cook it not all of the way through, then finish it off by just resting it. | 0:38:45 | 0:38:52 | |
So, a chicken breast, normal size, will take about 12 minutes in an oven at about 190 C, Gas 5. | 0:38:52 | 0:38:58 | |
Then it'll be nearly cooked, but not quite. What's in this oven...? Right, OK. | 0:38:58 | 0:39:03 | |
Then turn off the oven, leave the door slightly ajar and let it rest for about five minutes. | 0:39:03 | 0:39:09 | |
It'll finish cooking through, so it'll be moist and succulent and you'll go, "Alex, you're wonderful!" | 0:39:09 | 0:39:15 | |
Alex, you're wonderful! | 0:39:15 | 0:39:18 | |
What's she like? Give her a round of applause, ladies and gentlemen! | 0:39:19 | 0:39:23 | |
OK, three minutes... | 0:39:23 | 0:39:25 | |
-That cheese just spread. Two minutes to go. -That's OK. We don't mind. | 0:39:25 | 0:39:30 | |
-How are you going there, Phil? -Are they all your plates? | 0:39:30 | 0:39:33 | |
-No, you can have this one. -What can we do for you now? | 0:39:33 | 0:39:37 | |
Can you make one of those lovely bouquets of herbs with some chives and tie it all up? | 0:39:37 | 0:39:43 | |
-I just need a tea towel of some description. -OK, right... | 0:39:43 | 0:39:47 | |
-Can I borrow a tea towel? -There we are, tea towels there. | 0:39:47 | 0:39:50 | |
Here I've got this ragout. See all these wonderful colours here? | 0:39:50 | 0:39:54 | |
The veal is barely cooked through and it's like I was saying about the chicken. | 0:39:54 | 0:39:59 | |
We'll let it finish off by resting. These colours here bring it to life. | 0:39:59 | 0:40:04 | |
In this case, the Swiss... I keep saying "Swiss chard". The cavolo nero is just barely cooked. | 0:40:04 | 0:40:09 | |
Over here, I've got the veal that I pan-fried. | 0:40:09 | 0:40:13 | |
Here I've got mushrooms sauteed, deglazed the pan with brandy. | 0:40:13 | 0:40:17 | |
This goes over the top like that. Oh, that's so good and creamy! | 0:40:17 | 0:40:22 | |
-OK, one minute to go. -Because that's so creamy, | 0:40:22 | 0:40:26 | |
we need something over here to balance that. | 0:40:26 | 0:40:29 | |
So here you've got the garlic. That's gonna ward off the vampires. | 0:40:29 | 0:40:34 | |
About 50 seconds to go. I'll cool this down for you. | 0:40:34 | 0:40:37 | |
That's gonna give you a lovely contrast in terms of texture, taste and all sorts of other things. | 0:40:37 | 0:40:43 | |
-What have we got left here? -Got about 40 seconds to go, Chef. | 0:40:43 | 0:40:47 | |
-Let's keep this going. -How are you going there, Phil? -I'm fine. | 0:40:47 | 0:40:52 | |
We will get there. OK, 30 seconds to go. Come on, we can do this. | 0:40:52 | 0:40:57 | |
-Where's my cheesy thing? -There we are. Sorry about that. It ran away. -That's cool. | 0:40:57 | 0:41:02 | |
I suppose we should have used Parmesan or something like that. | 0:41:02 | 0:41:07 | |
-We didn't have any. -Faggot of herbs, where do you want it? -Over here. | 0:41:07 | 0:41:11 | |
Here we go. | 0:41:11 | 0:41:13 | |
AINSLEY AND AUDIENCE: Ten, nine, eight, seven, | 0:41:13 | 0:41:16 | |
six, five, four, | 0:41:16 | 0:41:19 | |
three, two, one... | 0:41:19 | 0:41:22 | |
-Stop cooking! -APPLAUSE | 0:41:22 | 0:41:25 | |
Well done. Oscar, come and join us. | 0:41:25 | 0:41:29 | |
-Give him a round of applause. -APPLAUSE | 0:41:30 | 0:41:34 | |
-Very, very nice indeed. -Oh, my! | 0:41:34 | 0:41:37 | |
Oscar, you saw us rushing around. | 0:41:37 | 0:41:39 | |
You'll have more time when you're not over the other side of the world to prepare such wonderful food. | 0:41:39 | 0:41:45 | |
-Please have a bit of a try. -Which one shall I start with? -Start over here. | 0:41:45 | 0:41:50 | |
I've pan-fried the mushrooms, deglazed the pan with brandy, | 0:41:50 | 0:41:54 | |
added cream, boiled it down and added chives. | 0:41:54 | 0:41:57 | |
On the side here, you've got the very healthy cavolo nero with garlic, just steamed. How's that? | 0:41:57 | 0:42:03 | |
-Very good. -Over here, if you just taste it cos I've got some capers in there as well... | 0:42:03 | 0:42:09 | |
This is my ten-minute blanquette. It's "blanquette", not "blanket". | 0:42:09 | 0:42:13 | |
So this is a stew. | 0:42:13 | 0:42:15 | |
Classic French where I've poached the veal | 0:42:15 | 0:42:19 | |
in the cream sauce with the capers and added the tomatoes and potatoes. | 0:42:19 | 0:42:23 | |
-What do you think? -This is Phil's. | 0:42:23 | 0:42:26 | |
We beat out the veal, put a lot of herbs in there, a few capers, a bit of cheese. | 0:42:26 | 0:42:31 | |
We roasted it, so it's still pink, the cheese is just melting, with an intense red wine and butter sauce. | 0:42:31 | 0:42:37 | |
-What's your verdict then, Oscar? -Can you come over and cook in my place? | 0:42:37 | 0:42:42 | |
I can, but you've got to tell me who your clients are first! | 0:42:42 | 0:42:46 | |
He set us a bit of a challenge and, boys, I think you did exceptionally well. Very nice indeed. | 0:42:46 | 0:42:52 | |
-APPLAUSE -Let's welcome back the Nolan girls. Come and join us, Linda and Bernie. | 0:42:52 | 0:42:58 | |
Stand round here a little bit. | 0:42:58 | 0:43:00 | |
-Wow! -Thank you for joining us, ladies and gentlemen. | 0:43:00 | 0:43:04 | |
We've run out of time, but join us again soon for more cooking and inspiration on Ready Steady Cook. | 0:43:04 | 0:43:10 | |
-From all of us here, take care, bye-bye. -Bye! | 0:43:10 | 0:43:14 | |
Subtitles by Subtext for Red Bee Media Ltd 2009 | 0:43:30 | 0:43:34 | |
Email [email protected] | 0:43:34 | 0:43:37 |