0:00:02 > 0:00:03Good morning and Happy New Year.
0:00:03 > 0:00:05I'm Matt Tebbutt and I've got a mouthwatering show lined up
0:00:05 > 0:00:07to start 2017 off in a tasty fashion.
0:00:07 > 0:00:10Trust me, you won't want to go anywhere, so sit back
0:00:10 > 0:00:13and enjoy another serving of Saturday Kitchen Best Bites.
0:00:34 > 0:00:36Welcome to the show.
0:00:36 > 0:00:38I've got celebrity guests with forks at the ready,
0:00:38 > 0:00:43waiting for our world-class chefs to serve up some more top-class food.
0:00:43 > 0:00:47Coming up today, James Martin treats comedian Stephen K Amos
0:00:47 > 0:00:49to a simple but delicious semolina and honey cake,
0:00:49 > 0:00:51Theo Randall shows us a fresh pasta dish
0:00:51 > 0:00:53that you can have on the table in 15 minutes.
0:00:53 > 0:00:57He keeps it simple, with an artichoke and garlic pasta sauce,
0:00:57 > 0:00:59served up with his homemade taglierini.
0:00:59 > 0:01:01Then it's time for some Michelin-starred Indian food,
0:01:01 > 0:01:05as Atol Kochhar works his magic on the humble chicken.
0:01:05 > 0:01:08He cooks a traditional north Indian dish that's all about the warmth
0:01:08 > 0:01:10and fragrance of the ginger chutney.
0:01:10 > 0:01:13It's served with the chicken and a spicy curry sauce.
0:01:13 > 0:01:15Ken Hom and Tom Kitchin go head-to-head
0:01:15 > 0:01:17in the Saturday Kitchen Omelette Challenge,
0:01:17 > 0:01:19and it's Tom's first time,
0:01:19 > 0:01:21but I think he may have a good chance of beating Ken's slow
0:01:21 > 0:01:25and steady approach. Then it's over to Monica Galetti,
0:01:25 > 0:01:27who is making a dish that's bang in season.
0:01:27 > 0:01:30She's making brined and griddled quail with chestnut,
0:01:30 > 0:01:32cranberry and butternut squash salad.
0:01:32 > 0:01:34And finally, cricketer Michael Vaughan
0:01:34 > 0:01:36faces his Food Heaven or Food Hell.
0:01:36 > 0:01:39Did he get his Food Heaven, beef and ale pie, or did
0:01:39 > 0:01:42he end up facing his Food Hell, lamb shank tagine with tabbouleh?
0:01:42 > 0:01:45You can find out what he got at the end of the show.
0:01:45 > 0:01:47But first, it's over to Paul Rankin,
0:01:47 > 0:01:50who learned his trade working under the legendary Roux brothers,
0:01:50 > 0:01:52and he's cooking fillet of salmon,
0:01:52 > 0:01:54but the real star of this dish is the fennel.
0:01:54 > 0:01:57- Mr Paul Rankin.- Hi, guy.- How are you doing?- I'm grand, thanks.
0:01:57 > 0:01:59- Good to have you on the show. - Good, good.
0:01:59 > 0:02:01Right, what are we doing? It's a great dish, this.
0:02:01 > 0:02:02We're doing salmon with fennel,
0:02:02 > 0:02:05basically. And a little bit of red wine vinaigrette,
0:02:05 > 0:02:08- so if you could grind up that fennel.- I've got something to do straight away.
0:02:08 > 0:02:10- These are fennel seeds.- Yeah.
0:02:10 > 0:02:14And they're too bitty when they're like this,
0:02:14 > 0:02:17- so we need to grind them up. - There you go.
0:02:17 > 0:02:21But they add so much perfume and flavour. I really love it.
0:02:21 > 0:02:25Now, fennel bulb, wonderful, wonderful winter vegetable.
0:02:25 > 0:02:27Best in the winter.
0:02:27 > 0:02:31And what I'm going to use to give it a little sort of topping on it,
0:02:31 > 0:02:35a nice little presentation thing are these little sprigs of fennel,
0:02:35 > 0:02:37which a lot of people just throw away, you know.
0:02:37 > 0:02:39Would you say fennel's quite...?
0:02:39 > 0:02:41I would say fennel's quite underrated really,
0:02:41 > 0:02:42cos it's a great veg to use,
0:02:42 > 0:02:45not just raw in salads, thinly sliced, but slowly cooked.
0:02:45 > 0:02:47It's often poorly cooked, I think, is what it is,
0:02:47 > 0:02:50- and it puts some people off, you know?- Right.
0:02:50 > 0:02:54So, when it's cooked properly, I think it's really, really delicious.
0:02:54 > 0:02:56What do you mean properly cooked?
0:02:56 > 0:02:59Cooked long and slow, or is it cooked fast, or...?
0:02:59 > 0:03:02I just think when it's cooked by a good cook..
0:03:02 > 0:03:07I think a lot of people either cook it to death and ruin it...
0:03:07 > 0:03:09- CHARLIE:- That's no help to the viewers at home.
0:03:09 > 0:03:10THEY LAUGH
0:03:10 > 0:03:13There's good cooking and there's not good cooking. You know?
0:03:13 > 0:03:17And quite often, people will sort of blanch it and they will just
0:03:17 > 0:03:20serve it all sort of half cooked, sort of thing.
0:03:20 > 0:03:25I love it done in salads or cooked quite soft, actually.
0:03:25 > 0:03:29OK, with the salmon, a very simple recipe, this.
0:03:29 > 0:03:33- All we do is... A bit of oil on there.- Yeah.- Yeah.
0:03:35 > 0:03:38A bit of salt going on here.
0:03:38 > 0:03:40Both sides. Get the oil and salt on there.
0:03:40 > 0:03:43Then what we do with this fennel mixture is
0:03:43 > 0:03:48we just sort of rub it on top. Quite a lot of it.
0:03:48 > 0:03:53Now, fennel and oily fish are really, really delicious.
0:03:53 > 0:03:56Mackerel's brilliant with fennel, I don't know about you.
0:03:56 > 0:03:59You know, when I was working at the Gavroche with the Roux brothers,
0:03:59 > 0:04:03sea bass and fennel was a great thing, you know,
0:04:03 > 0:04:05we used to do it all the time.
0:04:05 > 0:04:09And a really, really magnificent combination. So, in the pan,
0:04:09 > 0:04:13and we're going to do this sort of nice and simple,
0:04:13 > 0:04:17almost what I would call housewifey style. Sorry, folks.
0:04:17 > 0:04:20- It's just...- You're not getting any votes, you are.
0:04:20 > 0:04:21It's like my mum would do, you know?
0:04:21 > 0:04:23Yeah, get the salmon, put it under the grill.
0:04:23 > 0:04:26And it's a beautiful, old-fashioned way to cook fish.
0:04:26 > 0:04:29- So just whack that under the grill. - I'll put some butter in the sink for you.- Good man.
0:04:29 > 0:04:31- OK, so, straight under the grill. Hot grill?- Yeah.
0:04:31 > 0:04:34About three minutes on that side, then we'll flip it over.
0:04:34 > 0:04:35Look at this.
0:04:35 > 0:04:38I got this from America. I was in America last week. You ready?
0:04:38 > 0:04:40Like this?
0:04:42 > 0:04:45- It's cool, isn't it?- It's cool. It's a bit of fun.- I don't know what you do with it.
0:04:45 > 0:04:46It's a bit childish, maybe.
0:04:46 > 0:04:50It's completely useless, but I think it's brilliant. Look at that!
0:04:50 > 0:04:52I was well impressed with that.
0:04:52 > 0:04:55- Now, with potatoes...- 10!- 10.
0:04:55 > 0:04:56That is a bargain.
0:04:56 > 0:05:00I think you should all go to New York and buy yourself one of these.
0:05:00 > 0:05:03When we're doing mash in Ireland, we're very fussy, you know?
0:05:03 > 0:05:06So you've got to get your potatoes to where they're only just cooked.
0:05:06 > 0:05:09And then we put a cloth on top, quite often,
0:05:09 > 0:05:11and we'll just dry them.
0:05:11 > 0:05:15And what happens is that moisture coming out gets caught in the cloth.
0:05:15 > 0:05:18They get lovely and dry, they're delicious. OK, fennel.
0:05:18 > 0:05:21A lot of people think, "That's a weird looking thing, I don't know what to do with it."
0:05:21 > 0:05:23This is what you do with it, OK?
0:05:23 > 0:05:28- Cut it in quarters.- Yeah.- A little root in there... Yeah?- Yeah.
0:05:28 > 0:05:30..which we normally take out.
0:05:31 > 0:05:37Now, if you were going to have roast fennel, you could leave the root in.
0:05:37 > 0:05:40And then you sort of roast it, you get those lovely lines there,
0:05:40 > 0:05:41you know?
0:05:41 > 0:05:45But what we're going to do is a fennel and potato mash,
0:05:45 > 0:05:48so we want to cook it very softly.
0:05:48 > 0:05:50You know, pastry chefs love fennel as well.
0:05:50 > 0:05:54I know you're going to squirm at me, but chocolate and aniseed,
0:05:54 > 0:05:57great combination. Next time you make a baked chocolate cake,
0:05:57 > 0:05:59thinly slice the fennel onto your sponge
0:05:59 > 0:06:04- and then pour your sponge mixture over the top and bake it.- James, no.
0:06:04 > 0:06:07- It's true.- No.- It is true!- No.
0:06:07 > 0:06:09Oh! Anchovies and pears, or something weird.
0:06:09 > 0:06:12- No, you're just nuts. - You could put it in with...
0:06:12 > 0:06:15Could you put in some fennel liqueur or something?
0:06:15 > 0:06:18Yeah, something like that. I would use veg fennel.
0:06:18 > 0:06:19Pernod's a bit too strong.
0:06:19 > 0:06:22It would certainly make it more healthy, then, wouldn't it?
0:06:22 > 0:06:24- OK.- Right.
0:06:24 > 0:06:28Now, if I'm doing fennel as a garnish for something like this,
0:06:28 > 0:06:30I would blanch it first until it's quite soft,
0:06:30 > 0:06:35and then I'd just sort of meuniere it, as we call it.
0:06:35 > 0:06:37Just saute it off, a little bit of salt and pepper.
0:06:37 > 0:06:41And that way, it keeps a lovely sort of aromatic flavour.
0:06:41 > 0:06:46A little bit of salt in there. And again, a little bit of ground...
0:06:46 > 0:06:48- Come on, boy.- Go on.
0:06:48 > 0:06:51- Throw those in there. - Whack that in there.
0:06:51 > 0:06:56And I just... I just think the seeds add so much flavour.
0:06:56 > 0:06:59Now, these seeds, if people have got these at home,
0:06:59 > 0:07:03which generally they do, when they got married 25 years ago as
0:07:03 > 0:07:06a present, once the label changes colour on the seed, they're ruined.
0:07:06 > 0:07:10Yeah, I think the best place to...
0:07:10 > 0:07:12buy fennel seeds is at Asian supermarkets,
0:07:12 > 0:07:14because they turn over much quicker,
0:07:14 > 0:07:17they're a much brighter green, they're much, much better.
0:07:19 > 0:07:24- OK. Is that all right?- Yeah. Just whack some of that in there, James.
0:07:24 > 0:07:25Whack some of that in there.
0:07:25 > 0:07:28How long will you cook this fennel for now?
0:07:28 > 0:07:31Until it's very soft, sort of fondant, we call it, you know?
0:07:31 > 0:07:35What, for about 20, 25 minutes, something like that?
0:07:35 > 0:07:40It probably won't take quite that long. Sort of 15, 20 minutes.
0:07:40 > 0:07:41But nice and slow.
0:07:43 > 0:07:44Now, you're turning the fish.
0:07:44 > 0:07:46That just wants what, another two minutes, something like that?
0:07:46 > 0:07:49- Yes, something like that. OK, nice and soft on that.- That's fine.
0:07:49 > 0:07:52This one here is cooked already.
0:07:52 > 0:07:53We lose the colour,
0:07:53 > 0:07:56but that's not particularly important for this recipe.
0:07:56 > 0:08:00So, now, we're going to just blitz it all up in here,
0:08:00 > 0:08:04but what I'm going to do first is add some cream to this.
0:08:04 > 0:08:07- Yeah.- And that will just warm that up.
0:08:07 > 0:08:09We'll get the potatoes in there.
0:08:09 > 0:08:13- Straight in.- And, James, if you could just...
0:08:13 > 0:08:16I normally wouldn't do potatoes in a food processor like that.
0:08:16 > 0:08:18But because we've got the fennel in there, it's going to loosen
0:08:18 > 0:08:22- it up, and they're not going to go too gluey, OK?- Right.
0:08:22 > 0:08:24Now, I love...
0:08:26 > 0:08:30..fish with red wine sauce. Especially something like salmon or sea bass, you know? So...
0:08:31 > 0:08:36You know, classic red wine sauce has got meat stock in it, reduction
0:08:36 > 0:08:41of red wine, finished off sometimes with a little bit of butter, etc.
0:08:41 > 0:08:44- But it's a very French way of doing it.- Very French.- Red wine and fish.
0:08:44 > 0:08:45This is so much easier.
0:08:45 > 0:08:48This is what I call a little red wine vinaigrette, you know?
0:08:48 > 0:08:53So, all I do is, I don't even bother sweating the shallots.
0:08:53 > 0:08:58- I just put the shallots into a pan with the red wine...- Yeah.
0:08:58 > 0:08:59..and reduce that down.
0:08:59 > 0:09:02- Don't need to sweat them off, nothing, just straight in?- I just...
0:09:02 > 0:09:05Straight in, straight in.
0:09:07 > 0:09:08Reduce it down.
0:09:08 > 0:09:11Basically until it comes up like this. Yeah?
0:09:11 > 0:09:15Now, it's nice to do it a little bit in advance
0:09:15 > 0:09:22because the shallots take a little bit of time to absorb the red wine.
0:09:22 > 0:09:25So if you can do that ahead of time, you'll get a much nicer result.
0:09:25 > 0:09:27I'll leave you to finish that off. I'll go get your fish.
0:09:27 > 0:09:31So, a little bit of salt and pepper and sugar going in here.
0:09:32 > 0:09:35What did you do with the salt there, James?
0:09:35 > 0:09:38Yeah, salt's near me. There you go.
0:09:38 > 0:09:41If you've got some red wine that's left over, that's just not
0:09:41 > 0:09:44- quite drinkable any more... - Atta-girl!- ..is that all right to use?
0:09:44 > 0:09:47Yeah, use that, absolutely.
0:09:47 > 0:09:49Just a dollop on this?
0:09:49 > 0:09:52Yeah, a nice sort of quenelle near the back of the plate.
0:09:52 > 0:09:56- Yeah, just a...- JOHN:- Quenelle? How can you quenelle that?- Quenelle...
0:09:56 > 0:09:58That's plenty, that's plenty. A dollop.
0:09:58 > 0:10:00Sort of quenelle-shaped sort of thing.
0:10:00 > 0:10:05- So you're just putting butter in there, are you?- Yeah, put in the butter.- Right.
0:10:05 > 0:10:10And it's, you know, you just sort of stir it, like that.
0:10:10 > 0:10:12I'll put the sauce on the plate first.
0:10:12 > 0:10:15But the lovely thing about this is it kind of splits.
0:10:17 > 0:10:21- Pop that on.- Then we get the salmon on.- Lovely. That looks delicious.
0:10:21 > 0:10:22Remind us what that is again.
0:10:22 > 0:10:26- That's grilled salmon with fennel and red wine vinaigrette.- Delicious.
0:10:33 > 0:10:36Mmm, smells really good. Follow me, Mr Rankin.
0:10:36 > 0:10:40- Charlie, get another bite into there.- Mmm.
0:10:40 > 0:10:42Dive into that. Something that you'd attempt at home?
0:10:42 > 0:10:45- Oh, yeah, yeah. - Try and tempt the kids?
0:10:45 > 0:10:48Er, yeah, maybe if you took all the fennel off.
0:10:48 > 0:10:50If you took all the fennel off! Dive in.
0:10:50 > 0:10:52But the mash would be quite a good idea
0:10:52 > 0:10:55to try and get them to experiment with different things.
0:10:55 > 0:10:57I think, you know, kids surprise you sometimes.
0:10:57 > 0:11:00And I think, also, if you do the potato with the fennel,
0:11:00 > 0:11:02it's not as strong and actually the children don't...if you sell
0:11:02 > 0:11:05it to them like it's an interesting mash with the fish,
0:11:05 > 0:11:07I think they're great with it.
0:11:07 > 0:11:11One of the nice things about that sort of sloppy mash is
0:11:11 > 0:11:14it's a half sauce, half starchy sort of thing, you know.
0:11:14 > 0:11:18So it's working a little bit as a saucy kind of thing as well.
0:11:18 > 0:11:21- Great with scallops.- Great with scallops, yeah.- Debbie?- Mmm!
0:11:21 > 0:11:23- Oh, it's lovely.- You like that? - And it's dead easy to do.
0:11:23 > 0:11:26You just shove it under the grill. I could do that.
0:11:26 > 0:11:27Even I could do that.
0:11:32 > 0:11:34Great tip for mash potato there - pop a cloth over the pan
0:11:34 > 0:11:36to dry them out first.
0:11:36 > 0:11:37Thanks, Paul.
0:11:37 > 0:11:40Coming up, James cooks his semolina and honey cake, but, before that,
0:11:40 > 0:11:42it's over to Rick Stein, who's visiting the Foreign Legion.
0:11:42 > 0:11:45Hope he's not thinking of leaving us.
0:11:45 > 0:11:46THEY SING
0:11:53 > 0:11:56Napoleon said that an army marches on its stomach,
0:11:56 > 0:11:59and I was quite interested in the French Foreign Legion's food,
0:11:59 > 0:12:02because there are so many nationalities involved
0:12:02 > 0:12:05that mealtimes for the chefs must be a nightmare,
0:12:05 > 0:12:08but they cook simple French dishes.
0:12:08 > 0:12:11In the officers' mess, they're making haricots verts wrapped
0:12:11 > 0:12:15in bacon, then a salad of gesiers, which are a confit of duck gizzards.
0:12:15 > 0:12:18That doesn't sound very nice, but they're lovely.
0:12:18 > 0:12:21And in the legionnaires' canteen, it was pasta with duck.
0:12:21 > 0:12:24Well, as you can imagine, it was extremely difficult to get in here.
0:12:24 > 0:12:26Lots of red tape.
0:12:26 > 0:12:30I'm so glad we got here, because I just really like the food.
0:12:30 > 0:12:32I'm very hungry, as it happens, and I could eat this.
0:12:32 > 0:12:35They've got a tomato salad with Provencal herbs,
0:12:35 > 0:12:39they got duck confit and macaroni and a nice mushroom sauce,
0:12:39 > 0:12:42and some little amounts of Coca-Cola,
0:12:42 > 0:12:43cos it's the army, you see.
0:12:43 > 0:12:46But, just look around. I mean, it's just sensational.
0:12:46 > 0:12:48These pictures here, they're just sort of...
0:12:48 > 0:12:53They're so evocative and I'm sure it's all part of belonging.
0:12:53 > 0:12:56You know, I'm just so enthusiastic about the French Foreign Legion,
0:12:56 > 0:13:00ever since I was a boy at prep school, reading Beau Geste.
0:13:00 > 0:13:04I've still got that enthusiasm and I'm here - I can't believe it.
0:13:05 > 0:13:07THEY SING IN UNISON
0:13:14 > 0:13:17I've just stood in front of that column marching towards us
0:13:17 > 0:13:21singing so slowly and marching so slowly.
0:13:21 > 0:13:24I mean, the whole thing is about this sense of esprit,
0:13:24 > 0:13:27but this one was incredibly moving and it's odd, really,
0:13:27 > 0:13:29because it's so sort of mournful.
0:13:29 > 0:13:35It's like a sort of troop of monks singing some dark, Jesuit song.
0:13:35 > 0:13:38But there's something also incredibly menacing about it and
0:13:38 > 0:13:40you can't sort of explain it,
0:13:40 > 0:13:43but you can feel the way that it bonds men together.
0:13:45 > 0:13:48These men have joined for all sorts of reasons.
0:13:48 > 0:13:50They've left their family and friends,
0:13:50 > 0:13:52like Chief Sergeant Andy Robeson.
0:13:52 > 0:13:55I joined for adventure.
0:13:55 > 0:13:59Nearly 18 summers ago, I took the ferry.
0:13:59 > 0:14:01I already spoke French at the time and I decided,
0:14:01 > 0:14:03"Yes, let's have a go."
0:14:03 > 0:14:06I fancied a working holiday in the south of France and
0:14:06 > 0:14:09this was one of the easiest ways to go about it.
0:14:09 > 0:14:12Well, this is a lamb tagine in memory of that fantastic day
0:14:12 > 0:14:15at Castelnaudary, and the French Foreign Legion.
0:14:15 > 0:14:19There's 139 different nationalities in the French Foreign Legion.
0:14:19 > 0:14:23It's amazing, but actually it's the North African association
0:14:23 > 0:14:25that interests me most.
0:14:25 > 0:14:28Funnily enough, I was talking to the chef at the Foreign Legion -
0:14:28 > 0:14:31a guy called Big Mac, would you believe? He's actually Burmese.
0:14:31 > 0:14:34We couldn't film him, he didn't want to be filmed,
0:14:34 > 0:14:35cos his family's still in Burma.
0:14:35 > 0:14:37I didn't ask any more questions than that.
0:14:37 > 0:14:40But, I asked him whether they cooked couscous and tagines and he said,
0:14:40 > 0:14:44"Yeah, quite often. Lamb, fish, vegetarian, you name it."
0:14:44 > 0:14:47But it's really the lamb one that I go for most, I think,
0:14:47 > 0:14:50cos that's this sort of thing that one associates with Morocco
0:14:50 > 0:14:52and Algeria and that sort of thing.
0:14:52 > 0:14:55So, this is lamb shank and you can get your butcher to cut it
0:14:55 > 0:14:58into manageable-sized pieces for you.
0:14:58 > 0:15:02I'm browning them using olive oil, which gives them a lovely colour.
0:15:02 > 0:15:05It's always important to do this to any meat used in a stew and,
0:15:05 > 0:15:07after all, a tagine is just a stew.
0:15:08 > 0:15:11The point is that caramelising the exterior of the meat
0:15:11 > 0:15:15vastly improves the flavour and the colour of the finished dish.
0:15:15 > 0:15:18Now, into the same pan I'm frying off a paste I made earlier
0:15:18 > 0:15:24of garlic, ginger, shallots, red chillies, white peppercorns,
0:15:24 > 0:15:25coriander stalks and salt.
0:15:27 > 0:15:29Next, two teaspoons of ras el hanout -
0:15:29 > 0:15:34that's a pungent mix of spices used all over North Africa.
0:15:34 > 0:15:39Then, add chunky pieces of carrot, onions and a little more olive oil.
0:15:39 > 0:15:41Coat everything with the paste,
0:15:41 > 0:15:44and then in with some more potatoes, both ordinary and sweet.
0:15:47 > 0:15:51Three to four sliced tomatoes and a handful of dried apricots.
0:15:53 > 0:15:57To accentuate the sweetness, a good tablespoon of honey,
0:15:57 > 0:16:00typical of so many North African recipes.
0:16:00 > 0:16:03Finally, back in with the meat and a pint or so of stock,
0:16:03 > 0:16:05chicken will be fine.
0:16:08 > 0:16:12I actually sent somebody out to get me a tagine.
0:16:12 > 0:16:13As you can see, you couldn't fit
0:16:13 > 0:16:17more than about one hungry person's portion in there.
0:16:17 > 0:16:19It's a bit like Spinal Tap.
0:16:19 > 0:16:21You know, the film where they have this sort of backdrop of Stonehenge,
0:16:21 > 0:16:24but somebody had got the measurements wrong and it was
0:16:24 > 0:16:26sort of like 17 inches rather than 17 feet.
0:16:26 > 0:16:29But, that's a proper piece of equipment,
0:16:29 > 0:16:31but this will do just as well.
0:16:32 > 0:16:34Three to four bay leaves and a little salt and we're going to
0:16:34 > 0:16:38let that cook away gently until you're ready for it.
0:16:38 > 0:16:41Now, this is traditionally eaten with couscous,
0:16:41 > 0:16:44which is coarsely ground durum wheat or semolina.
0:16:44 > 0:16:47"Semolina" means "semi-milled".
0:16:47 > 0:16:49It's the same stuff that's used to make pasta.
0:16:49 > 0:16:52You just add boiling water and when it's all soaked up,
0:16:52 > 0:16:56coat it in a little melted butter and a splash of olive oil
0:16:56 > 0:16:59so that it doesn't clump up and that's ready to go.
0:16:59 > 0:17:02I think Big Mac and the rest of those tough legionnaires
0:17:02 > 0:17:05would enjoy my version of the tagine,
0:17:05 > 0:17:08and it'll certainly always remind me of my day with them.
0:17:11 > 0:17:14Virtually anything can be cooked in a tagine,
0:17:14 > 0:17:17but it seems as though this sweet and savoury combination
0:17:17 > 0:17:20has particularly captured the European imagination,
0:17:20 > 0:17:22largely thanks to Arab tradesmen,
0:17:22 > 0:17:25who brought it to Europe in medieval times.
0:17:34 > 0:17:35As always, wonderful stuff from Rick.
0:17:35 > 0:17:38Tagines aren't the only great dish to come from that part of the world.
0:17:38 > 0:17:40There are also some delicious sweet things you can try.
0:17:40 > 0:17:43I'm going to show you a great dish that I've come across,
0:17:43 > 0:17:45which is a honey and semolina cake. Very, very simple.
0:17:45 > 0:17:48It's got no eggs in it. It's quite a dense cake,
0:17:48 > 0:17:51but it tastes wonderful when you soak it in this liquor at the end.
0:17:51 > 0:17:54So, first thing, we've got some sugar, flour,
0:17:54 > 0:17:57orange zest - that will become important when you do the syrup -
0:17:57 > 0:17:59some semolina, a little bit of baking powder,
0:17:59 > 0:18:01some almonds, butter and milk.
0:18:01 > 0:18:03Mix the whole thing together and then we're going to top it with
0:18:03 > 0:18:06a syrup made out of water, a little bit of honey, and this stuff.
0:18:08 > 0:18:10Orange blossom water. What does that remind you of?
0:18:10 > 0:18:12It used to be potpourri.
0:18:12 > 0:18:14You know, actually, I was going to say, this funny-smelling thing
0:18:14 > 0:18:18and semolina - the last time I even heard the word semolina was 1986.
0:18:18 > 0:18:20Thanks! Thanks, Stephen. I'm bigging up this dish.
0:18:20 > 0:18:22I'm just intrigued that you're going to make a cake.
0:18:22 > 0:18:24Anyway, we'll just throw it all in...
0:18:24 > 0:18:28But, your childhood, spent travelling around London
0:18:28 > 0:18:30- in various different places.- Yes.
0:18:30 > 0:18:32Your parents were thought to be property developers,
0:18:32 > 0:18:34but you thought otherwise as kids, didn't you?
0:18:34 > 0:18:36Yeah, we thought we were in the witness protection programme.
0:18:38 > 0:18:41It's true, cos they used to buy and sell houses and I had loads of
0:18:41 > 0:18:44different primary schools, loads of different mates and, erm...
0:18:44 > 0:18:47But it was quite fun though, because I come from quite a big family,
0:18:47 > 0:18:50and there's about, ooh...there's seven... About? I should know!
0:18:50 > 0:18:52About? Six and a half?
0:18:52 > 0:18:56There are seven children in total and I'm joint third,
0:18:56 > 0:18:57because I'm a twin. I've got a twin sister.
0:18:57 > 0:19:01But, I mean, this childhood, was it a fight when you were growing up?
0:19:01 > 0:19:02Is that why you went into comedy,
0:19:02 > 0:19:07to try and be the best and the loudest person in the family?
0:19:07 > 0:19:10Well, you had to be kind of noticed somehow and, you know,
0:19:10 > 0:19:12it was quite easy to get lost within such a big family,
0:19:12 > 0:19:15that I used to do kind of really silly things like, you know,
0:19:15 > 0:19:18twirling on the spot, seeing how fast I could go.
0:19:18 > 0:19:21Jumping off the stairs one step at a time,
0:19:21 > 0:19:23seeing how far I could get.
0:19:23 > 0:19:24Erm, I won the last one,
0:19:24 > 0:19:26cos I pushed my brother at the top of the stairs,
0:19:26 > 0:19:29which led to other games - who could cry the loudest,
0:19:29 > 0:19:31- who could hide from Mum the longest. - Yeah.
0:19:31 > 0:19:34My sister won in '87, cos we've not seen her since.
0:19:36 > 0:19:37We used to have a game.
0:19:37 > 0:19:41We used to have a fishing rod and they attach it to something
0:19:41 > 0:19:43at the top of the stairs and it would slowly come down the stairs,
0:19:43 > 0:19:46bounce down, like a cuddly toy, and you'd have to guess what it was.
0:19:46 > 0:19:49Till my sister decided to put my mother's Parker chair and pushed it
0:19:49 > 0:19:52to the top of the stairs and it went straight through the front door.
0:19:52 > 0:19:55I was really impressed with that one. I guessed what it was though.
0:19:55 > 0:19:57You don't want to try that one at home. But, anyway, right...
0:19:57 > 0:19:59I can't top that story. Can't top it at all.
0:19:59 > 0:20:01We weren't allowed to go up the stairs.
0:20:01 > 0:20:04- You weren't allowed?- Yeah, that's how strict my parents were.
0:20:04 > 0:20:06But, I mean, talking of comedy... Cos it wasn't till what,
0:20:06 > 0:20:082001, when you were at the Edinburgh festival?
0:20:08 > 0:20:10It seems most of the comedians we know about now,
0:20:10 > 0:20:12the Edinburgh festival is a key thing.
0:20:12 > 0:20:15- It's still a key thing for you, isn't it?- It's a very key thing.
0:20:15 > 0:20:18This is probably my 11th year going up to Edinburgh.
0:20:18 > 0:20:21Because you get a chance to experiment and do, like,
0:20:21 > 0:20:23more than a 20-minute set.
0:20:23 > 0:20:25You'd normally do an irregular club.
0:20:25 > 0:20:27You do an hour's show.
0:20:27 > 0:20:30And it's a level playing field, cos people come and see you or
0:20:30 > 0:20:33they don't, your posters are everywhere, and I just have a laugh.
0:20:33 > 0:20:36I love the Scottish people, cos the Scottish people,
0:20:36 > 0:20:37they say it like it is.
0:20:37 > 0:20:40They don't mess about. I was in a fish and chip shop in Edinburgh...
0:20:40 > 0:20:42Surprise, surprise!
0:20:42 > 0:20:44Eating up there is a very difficult thing to do
0:20:44 > 0:20:46because you're there working every single night.
0:20:46 > 0:20:47You don't get time to cook anything.
0:20:47 > 0:20:49So I went into a fast food shop. Fish and chips.
0:20:49 > 0:20:52I said to the woman, "Excuse me, love. Is that cod or haddock?"
0:20:52 > 0:20:54She went, "Fish."
0:20:54 > 0:20:56You can't really fight with that, can you?
0:20:56 > 0:20:58Can't really fight with that one, can you?
0:20:58 > 0:21:01I would say predominantly up north -
0:21:01 > 0:21:03being a Yorkshireman, I like my fish and chips -
0:21:03 > 0:21:05if fish has got skin on, it's haddock.
0:21:05 > 0:21:07And if you ask for fish and chips up north,
0:21:07 > 0:21:09it's predominantly haddock, whereas down south, it's cod.
0:21:09 > 0:21:11- Right.- There you go. That's the difference.
0:21:11 > 0:21:14- So do I...?- I'll give you a recipe, you'll cook it yourself.
0:21:14 > 0:21:15When it's battered, you can't tell.
0:21:15 > 0:21:17You can. Flip it over to see the skin on it.
0:21:17 > 0:21:20And if it's got a line running down the centre of the skin,
0:21:20 > 0:21:22- then it's haddock.- Ah!
0:21:22 > 0:21:24- There you go.- I'm going to do that next time.
0:21:24 > 0:21:26And also, you can get deep fried Mars Bars up north.
0:21:26 > 0:21:28- You can get a lot of things. - What's all that about?
0:21:28 > 0:21:31- I don't know what that's all about. - Are we at war?
0:21:31 > 0:21:34Yeah, I don't know. Look at this. This is our new tin.
0:21:34 > 0:21:36It's a new year, and we've got a new tin.
0:21:36 > 0:21:39Unfortunately, we haven't got a new spatula,
0:21:39 > 0:21:41cos this thing is useless.
0:21:41 > 0:21:42LAUGHTER
0:21:42 > 0:21:45- This is...- You just don't know your own strength, James.
0:21:45 > 0:21:47No, this is the department
0:21:47 > 0:21:50that we've got looking for new and innovative items.
0:21:52 > 0:21:55Look. This is just brilliant, innit? We get a new tin... Look at that.
0:21:55 > 0:21:57You've just taken me back to my childhood as well,
0:21:57 > 0:21:59cos I'm looking at that bowl and something inside me
0:21:59 > 0:22:02wants to put my finger round it and lick it.
0:22:02 > 0:22:04- Is it nice?- Ooh, you'll be sorry. - Yeah, it is.
0:22:04 > 0:22:06There's no eggs in it there, so you'll be fine.
0:22:06 > 0:22:09And what we do is just literally spoon that over the top of there.
0:22:09 > 0:22:11But, I mean, talking of Edinburgh,
0:22:11 > 0:22:15but you've gone quite a lot to the other side of the globe. Melbourne.
0:22:15 > 0:22:18Yes. Melbourne, Australia. I go to Australia quite a bit.
0:22:18 > 0:22:21Melbourne Comedy Festival is quite a big one on the calendar.
0:22:21 > 0:22:23It's every, kind of, March
0:22:23 > 0:22:25and thankfully the audiences kind of get me,
0:22:25 > 0:22:29so when I released my DVD at the end of, er...
0:22:30 > 0:22:34- ..November last year, we filmed it in Sydney, in Australia.- Right.
0:22:34 > 0:22:36It's quite nice. Very exciting.
0:22:36 > 0:22:38What is it about the Aussies and British comedy, then?
0:22:38 > 0:22:41Or do you have to adapt it for their comedy or not?
0:22:41 > 0:22:44Do you know what? People always say to me, "Oh, aren't they different?"
0:22:44 > 0:22:46But the point is they speak English.
0:22:46 > 0:22:48- It's our language that we leant them.- Well, kind of.
0:22:48 > 0:22:51Well, they kind of messed it up a little bit, but essentially we speak
0:22:51 > 0:22:54the same language and once you can do that, then you're halfway there.
0:22:54 > 0:22:57And the Aussies, like the Scots, they like to laugh at themselves.
0:22:57 > 0:22:59- AUSTRALIAN ACCENT:- They don't take things too seriously.
0:22:59 > 0:23:02- You can laugh at them right in their faces.- Sounds good to me.
0:23:02 > 0:23:04And sometimes, they don't even get it!
0:23:04 > 0:23:07Right, this goes in the oven. 350 degrees Fahrenheit.
0:23:07 > 0:23:09That's about 170 degrees Centigrade.
0:23:09 > 0:23:11It wants to go in for about 30-40 minutes
0:23:11 > 0:23:13and we end up with what we've got here.
0:23:13 > 0:23:15Now, before you actually serve that, what you need to do is soak it,
0:23:15 > 0:23:19and we're going to soak it in a syrup of water, some honey...
0:23:20 > 0:23:22That's quite a hot pan, actually.
0:23:24 > 0:23:27In fact, I've probably got no water left at this rate.
0:23:29 > 0:23:33In a hot pan, and then some of this orange blossom water.
0:23:33 > 0:23:35But a small amount. Whoa! That's it.
0:23:35 > 0:23:39- No more than that. There you go. - Is that alcoholic?
0:23:39 > 0:23:43No. It's just really, really strong. My granny used to put it on...
0:23:43 > 0:23:46You know the toilet roll cover with the Barbie doll on top?
0:23:46 > 0:23:48- No.- You didn't have one of those?! - No.
0:23:48 > 0:23:50The old knitted toilet roll cover, to keep it warm?
0:23:50 > 0:23:53- No.- My granny thought of everything. She's thought of everything.
0:23:53 > 0:23:56But anyway, you've got a tour coming up. Tell us about your tour.
0:23:56 > 0:23:58I have got a massive tour coming up.
0:23:58 > 0:24:00I'm going to go all over the country.
0:24:00 > 0:24:03- 60-odd dates, innit, this thing? - 75.- 75?!- 75 dates.
0:24:03 > 0:24:06We started some of it early, towards the end of last year,
0:24:06 > 0:24:07and we're finishing the next half
0:24:07 > 0:24:10and we end up at the Hammersmith Apollo in February
0:24:10 > 0:24:12and hopefully we'll do another DVD then.
0:24:12 > 0:24:15- Exciting.- Another DVD. Cos they're hugely popular at Christmastime,
0:24:15 > 0:24:17- aren't they, these DVDs? - Well, do you know,
0:24:17 > 0:24:20I think because of all the kind of horrible things, negativity
0:24:20 > 0:24:23happening around the world, people do genuinely want a bit of release.
0:24:23 > 0:24:25And what better way to find some release than through laughter?
0:24:25 > 0:24:29So what's your tour all about then? What's the theme of it?
0:24:29 > 0:24:32It's called The Feel-Good Factor. Yeah?
0:24:32 > 0:24:36And basically I want people to leave all their problems at the door,
0:24:36 > 0:24:38to know that they can come and see my gig
0:24:38 > 0:24:40and laugh solidly for two hours.
0:24:40 > 0:24:45I've got no rhyme, no reason, no axe to grind, no secret agenda.
0:24:45 > 0:24:47It's just laughs. And we all like a laugh, don't we?
0:24:47 > 0:24:49We do like a laugh, absolutely.
0:24:49 > 0:24:51You might get one when you taste this. There we go.
0:24:51 > 0:24:54With a bit of cream over the top.
0:24:54 > 0:24:56- Just a little bit of cream. - That's lovely.
0:24:56 > 0:24:57Tell me what you think of this.
0:24:57 > 0:24:59- It's semolina.- Semolina, right.
0:24:59 > 0:25:03I know you've probably had semolina, like you said, ages ago.
0:25:03 > 0:25:07- But not in cake form.- Taste it in the cake. I think it's all right.
0:25:07 > 0:25:10- With that syrup. - It looks stunning. Come on.
0:25:11 > 0:25:12Sounds good?
0:25:12 > 0:25:14That's really good.
0:25:14 > 0:25:16You sound surprised!
0:25:16 > 0:25:18But you've got... Tell us about your...
0:25:18 > 0:25:21Cos I'm interested in what's happening. You know, 2010.
0:25:21 > 0:25:23- Exciting things for you. - Oh, very exciting.
0:25:23 > 0:25:26I can reveal hot news off the press.
0:25:26 > 0:25:31I will be filming and making a comedy show for BBC Two.
0:25:31 > 0:25:34- So coming straight out of the tour, straight into the studio.- Yeah.
0:25:34 > 0:25:38- I'm excited about that.- Best of luck with it.- Thank you very much indeed.
0:25:41 > 0:25:44Due to past experiences, I don't think Stephen was expecting
0:25:44 > 0:25:48to like that cake, so, proof - semolina isn't all bad.
0:25:48 > 0:25:50Now, today we're taking a look back
0:25:50 > 0:25:53at some of the tastiest recipes from the Saturday Kitchen archives,
0:25:53 > 0:25:56and there's still a full menu of mouth-watering food to be served.
0:25:56 > 0:25:59Up next, Theo Randall, who, like the Italians,
0:25:59 > 0:26:02is keeping it simple with a dish that's all about artichokes.
0:26:02 > 0:26:04And apparently it can be made in minutes.
0:26:04 > 0:26:07And we're starting off the New Year with some Italian magic
0:26:07 > 0:26:09from this man. It's Theo Randall.
0:26:09 > 0:26:11On the menu, we've got artichokes, I see there.
0:26:11 > 0:26:12Lovely, lovely fresh artichokes.
0:26:12 > 0:26:14So what are we going to do with them, Chef?
0:26:14 > 0:26:16So we're going to do a simple pasta.
0:26:16 > 0:26:19- You've got taglierini pasta.- Now, this is yours. You made this.
0:26:19 > 0:26:21I made this last night. Look at it. It's beautiful.
0:26:21 > 0:26:23There's 20 egg yolks per kilo of flour for that,
0:26:23 > 0:26:25so that's why it's so rich in colour.
0:26:25 > 0:26:27I thought you put yellow food colouring in it.
0:26:27 > 0:26:28No, no saffron in it.
0:26:28 > 0:26:31So what we've got, we've got artichokes - the small,
0:26:31 > 0:26:34little, tame artichokes, which are very, very...
0:26:34 > 0:26:36Quite young, and that's why they're so pointed.
0:26:36 > 0:26:38Parmesan, black truffle...
0:26:38 > 0:26:41- Sounds pretty good.- Bit of parsley, garlic.- Nice and simple, then.
0:26:41 > 0:26:44- Very simple.- So we're going to prepare these artichokes.
0:26:44 > 0:26:45So take the outer leaves off.
0:26:45 > 0:26:47Now, the thing about the stem of an artichoke - it's quite tender.
0:26:47 > 0:26:50Can you see that, there? That round bit? It's very tender.
0:26:50 > 0:26:53What people tend to do is they tend to take the whole stem off,
0:26:53 > 0:26:55which wastes so much of the artichoke.
0:26:55 > 0:26:57You want to keep some of the stem on...
0:26:57 > 0:26:59Are these particularly good with the young artichokes?
0:26:59 > 0:27:02- You wouldn't want to do that with the larger ones.- The larger ones...
0:27:02 > 0:27:05You can do, but they're a little bit stringy.
0:27:05 > 0:27:07So we're just going to peel the stem down
0:27:07 > 0:27:10and kind of waste as little as possible.
0:27:10 > 0:27:13Just take all the dark green bits off, and then cut the top.
0:27:13 > 0:27:16Now, the reason for this - these are in season at the moment, then?
0:27:16 > 0:27:18- Very much so.- Yeah?
0:27:18 > 0:27:21- And then we're just going to cut the artichoke in half.- Yeah.
0:27:21 > 0:27:23And then just use the little melon baller.
0:27:23 > 0:27:26Artichoke's the same family as the thistle, so you get that kind
0:27:26 > 0:27:29of very sort of thistly centre bit, which isn't very nice.
0:27:29 > 0:27:30You want to cut that out.
0:27:30 > 0:27:31But the younger ones sometimes -
0:27:31 > 0:27:32particularly smaller ones than this -
0:27:32 > 0:27:34don't even have the choke in it at all.
0:27:34 > 0:27:36When they're really small - the ones they use for pickling,
0:27:36 > 0:27:38they have no choke at all.
0:27:38 > 0:27:41The best thing to do with those is just to boil them
0:27:41 > 0:27:43with some thyme and some garlic and then just marinade them.
0:27:43 > 0:27:45They're absolutely delicious. So just get the artichoke,
0:27:45 > 0:27:47cut it flat side down
0:27:47 > 0:27:52and then just cut some nice thin slices of artichoke.
0:27:52 > 0:27:55Like so. So, you take the whole length of the artichoke
0:27:55 > 0:27:56and then get a little bit of garlic
0:27:56 > 0:27:58and then we just put some olive oil,
0:27:58 > 0:28:03bit of garlic, not too much, in the oil
0:28:03 > 0:28:05and then soften that slightly.
0:28:05 > 0:28:08There is hardly any choke in here, though... These ones.
0:28:08 > 0:28:10- It's not a lot.- Look how soft they are as well.
0:28:10 > 0:28:12They're very sort of tender.
0:28:12 > 0:28:16That's what you want. So I'm just going to chop these ones up.
0:28:16 > 0:28:18- Length-wise?- Length-wise.
0:28:18 > 0:28:20So, pop them in the pan.
0:28:22 > 0:28:24A bit more.
0:28:24 > 0:28:26Just the stems, yeah.
0:28:26 > 0:28:29So take those bits off, and then in the pan.
0:28:29 > 0:28:31I think the reason why we don't eat so much of it in the UK is
0:28:31 > 0:28:34people don't know what to do with it, really, preparation-wise.
0:28:34 > 0:28:35I think it's the preparation,
0:28:35 > 0:28:38and also the ones you tend to get in the UK tend to be these really big,
0:28:38 > 0:28:41bulbous ones, which actually are quite tough and it puts people off.
0:28:41 > 0:28:43If you can, just try and get these small ones,
0:28:43 > 0:28:45cos they just are so sweet in flavour.
0:28:45 > 0:28:48I mean, the big ones are good, but you've got to treat them very,
0:28:48 > 0:28:50very differently. You cook them in a Blanc, don't you?
0:28:50 > 0:28:52Yeah, you've got to either boil just the choke,
0:28:52 > 0:28:54or you've got to chop them up, but they can be a bit tough.
0:28:54 > 0:28:56So, I'm just going to put some water in here
0:28:56 > 0:28:57and we're going to put the lid on,
0:28:57 > 0:29:00and we're going to cook this very, very quickly.
0:29:02 > 0:29:05- Also waste-wise, I think, really. - There is a lot of wastage.
0:29:05 > 0:29:07Do you put a little bit of garlic in there as well?
0:29:07 > 0:29:10A little bit of garlic. Chuck that in,
0:29:10 > 0:29:12and then I'll put my pasta in.
0:29:12 > 0:29:13So, taglierini into some salt...
0:29:13 > 0:29:17Always, always be careful - you always salt your pasta water.
0:29:17 > 0:29:18It's like boiling potatoes.
0:29:18 > 0:29:22If you don't put salt in the water when you cook them,
0:29:22 > 0:29:24the pasta won't have the flavour you want.
0:29:24 > 0:29:25Where does that myth
0:29:25 > 0:29:28about adding oil to pasta water come from?
0:29:28 > 0:29:31I think the idea of it is so it doesn't stick, but I don't do it.
0:29:31 > 0:29:34I mean, I don't know. I mean, I don't think it really works.
0:29:34 > 0:29:36- So the secret is plenty of water? - Plenty water.
0:29:36 > 0:29:39Loads and loads of water. Loads of boiling water.
0:29:39 > 0:29:40OK, so, let's look at our artichokes.
0:29:40 > 0:29:43So, they cook incredibly quickly cos they're very thinly sliced.
0:29:43 > 0:29:44Now, you made that pasta, you said overnight,
0:29:44 > 0:29:47but you can't make that pasta and cook it straight away?
0:29:47 > 0:29:49If you make pasta, then roll it and cook it straight away,
0:29:49 > 0:29:51what tends to happen - it goes quite slimy.
0:29:51 > 0:29:53The pasta needs to be dry, cos it's got to have a bite.
0:29:53 > 0:29:55The thing about pasta is it's nice
0:29:55 > 0:29:56to have that kind of chewiness to it.
0:29:56 > 0:30:00If it's too slimy it becomes very heavy and it's not as palatable.
0:30:00 > 0:30:03- OK.- OK, can you chop some parsley for me?- I'll chop that. Yeah.
0:30:03 > 0:30:04OK, so we've got some cream
0:30:04 > 0:30:06and we're going to add a little bit of cream.
0:30:06 > 0:30:08The cream's just almost to emulsify it.
0:30:08 > 0:30:11It goes really nicely with the Parmesan and the truffle.
0:30:11 > 0:30:13So we put a little bit of cream in there.
0:30:13 > 0:30:182014 starts off a busy for you because the restaurant is
0:30:18 > 0:30:21- unbelievably busy.- We've just had a very busy period, yeah.
0:30:21 > 0:30:24Very busy, but you are jetting off to warmer climates as well
0:30:24 > 0:30:25on this food festival.
0:30:25 > 0:30:27I'm going to the Abu Dhabi Food Festival
0:30:27 > 0:30:28which should be really good fun.
0:30:28 > 0:30:31I'm doing a restaurant at the Intercontinental for four days
0:30:31 > 0:30:34and then doing the big grand dinner there, which should be fun.
0:30:34 > 0:30:37- It should be good. - Italian food over there?
0:30:37 > 0:30:41I'm doing an Italian restaurant so, yes, it's going to be
0:30:41 > 0:30:45Italian... Theo Randall, trying out a bit of time in Abu Dhabi.
0:30:45 > 0:30:47So you've put some double cream in there?
0:30:47 > 0:30:50Double cream in there and then we get some Parmesan,
0:30:50 > 0:30:54just grate some Parmesan. And our pasta's cooking.
0:30:54 > 0:30:55Now, Parmesan cheese,
0:30:55 > 0:30:59whenever you go to Italy it's almost like rich cream...
0:30:59 > 0:31:01Smell that. That came from the restaurant.
0:31:01 > 0:31:05Yeah, this is... The Parmesan cheese that you have over in Italy,
0:31:05 > 0:31:07I think is a lot of the time very different to the stuff that
0:31:07 > 0:31:10you buy in the supermarkets because they age it a lot more, don't they?
0:31:10 > 0:31:11Yes, the thing with Parmesan,
0:31:11 > 0:31:14when it's packaged and put into those cellophane wrappers
0:31:14 > 0:31:16it tends to lose a bit of its flavour.
0:31:16 > 0:31:20- I'll grate a bit more of this. - But it's a really good way of using artichokes.
0:31:20 > 0:31:22You don't need that many artichokes.
0:31:22 > 0:31:25That's the great thing about pasta and pasta sauces - you can use
0:31:25 > 0:31:29reasonably expensive ingredients and it goes a really long way.
0:31:29 > 0:31:31So we'll just mix that all together.
0:31:31 > 0:31:32Can you come back on again and show us
0:31:32 > 0:31:34how to do the large globe artichokes?
0:31:34 > 0:31:37Because my producer has an obsession
0:31:37 > 0:31:38with trying to get me to do it.
0:31:38 > 0:31:41For the last seven years, I've tried to put it off.
0:31:41 > 0:31:43- I'd love to.- The large one.
0:31:43 > 0:31:46You cook it very differently, don't you?
0:31:46 > 0:31:49You cook it with flour and lemon juice, water.
0:31:49 > 0:31:52The best to do with them is to boil them first and then cook them.
0:31:52 > 0:31:57You can then put them in breadcrumbs or flour and milk and deep-fry them. They're delicious.
0:31:57 > 0:31:58That is incredible.
0:31:58 > 0:32:02- It looks like saffron pasta. - Yeah. So, then put that in.
0:32:02 > 0:32:04The most important thing about pasta
0:32:04 > 0:32:07is always take some of the pasta water
0:32:07 > 0:32:10and take the pasta out with a tong or a scoop or something.
0:32:10 > 0:32:13The thing to do... Stand back. ..is to toss the pasta.
0:32:13 > 0:32:16- You can mess up your shirt, not mine!- I know.
0:32:16 > 0:32:19The thing about it is you want to use the starch from the pasta
0:32:19 > 0:32:21to thicken the sauce.
0:32:21 > 0:32:23You basically make it quite wet, almost soup-like,
0:32:23 > 0:32:26and then you just use the starch in that pasta,
0:32:26 > 0:32:29just keep tossing it, and it will come out.
0:32:29 > 0:32:32- Can you see it getting thicker? It's almost emulsifying.- Yeah.
0:32:32 > 0:32:36- The Parmesan's in there already? - The Parmesan... Let's put a little bit more in.
0:32:36 > 0:32:39Then just check the seasoning. I'll just check that.
0:32:39 > 0:32:41Now, you haven't cooked this pasta all the way through, then?
0:32:41 > 0:32:44- You've kept it...- I've kept it really nice and al dente.
0:32:44 > 0:32:46It's important to have the pasta with a nice chewiness to it.
0:32:46 > 0:32:48Cos it's quite nice with the artichokes.
0:32:48 > 0:32:50You've got the texture of the artichokes as well -
0:32:50 > 0:32:51a little bit of bite to it as well.
0:32:51 > 0:32:53With you putting quite a lot of salt in the water,
0:32:53 > 0:32:55- do you need to season it? - Yes, you need to season it less
0:32:55 > 0:32:58but you need to make sure that there is seasoning in there.
0:32:58 > 0:33:00But also there's Parmesan as well which is quite salty,
0:33:00 > 0:33:01so you've got to be quite careful.
0:33:01 > 0:33:04- All the sauce is basically absorbed into the pasta?- Yeah. Exactly.
0:33:04 > 0:33:07And it's very important that you actually cook the sauce and
0:33:07 > 0:33:11pasta together, because then the pasta tastes of the sauce
0:33:11 > 0:33:13as opposed to having two different things.
0:33:13 > 0:33:15You know, like how you can actually taste the sauce
0:33:15 > 0:33:19- with the actual pasta. - Yeah.- OK, so, artichokes on top.
0:33:19 > 0:33:25Then the final bit, which you found so difficult to find - the truffle.
0:33:25 > 0:33:28- But this is Autumn truffle. - Let's use this one.- Yeah.
0:33:28 > 0:33:34And then a nice shaving of Autumn truffle all over the top.
0:33:34 > 0:33:37And there you have a delicious tagliarini with artichokes,
0:33:37 > 0:33:39cream, Parmesan and black truffle.
0:33:39 > 0:33:41That's pretty good, that, isn't it?
0:33:46 > 0:33:50It looks pretty good to me, does that. It smells fantastic.
0:33:50 > 0:33:52I'm going to take this with me cos one of these crew...
0:33:52 > 0:33:54Camera one will nick it! There you go.
0:33:54 > 0:33:56Right, dive into that.
0:33:56 > 0:34:01- Tell us what you think of that. - Smells lovely. It really does.
0:34:01 > 0:34:05So you're looking in the wrong place to find truffles. Basingstoke.
0:34:05 > 0:34:07- Is that where you get them? - I went looking...
0:34:07 > 0:34:09I went truffle-hunting in Basingstoke on the motorway...
0:34:09 > 0:34:11- I did. I found them.- By the lay-by.
0:34:11 > 0:34:14And they weren't covered in chocolate either.
0:34:14 > 0:34:17- They were proper truffles. - They do smell lovely, those.
0:34:17 > 0:34:21- Happy with that?- Mm!- So simple, that's the key to it.- That's it, that's it.
0:34:21 > 0:34:23Italian food is all about simplicity.
0:34:23 > 0:34:25And that pasta is fantastic as well, isn't it?
0:34:25 > 0:34:27It's really, really sort of...
0:34:27 > 0:34:30There's lots of egg yolk in it, so it's got that kind of bite to it.
0:34:30 > 0:34:33- It's got a lovely colour to it as well.- There you go.
0:34:37 > 0:34:39So, there you go. If you live in Basingstoke,
0:34:39 > 0:34:40get out truffle-hunting.
0:34:40 > 0:34:44Who knew? Thanks for that, Theo. Now, time for a true TV legend,
0:34:44 > 0:34:46it's the amazing Keith Floyd.
0:34:58 > 0:35:02Yes, Hector, I've finally done it - my very own desert island.
0:35:02 > 0:35:04There's not a soul on here but me.
0:35:04 > 0:35:07Well, apart from the director, cameraman and that lot,
0:35:07 > 0:35:08I'm entirely alone.
0:35:08 > 0:35:09Lord of all I survey.
0:35:09 > 0:35:11My larder is the sea and the coconut trees
0:35:11 > 0:35:15and the only footprints in the sand will be mine...
0:35:15 > 0:35:18or Pauls', or David's, or Timmy's or Steve's...
0:35:25 > 0:35:29If you know what you're doing, Hector, you'll never starve here.
0:35:29 > 0:35:31These funny-looking creatures are sea cucumbers.
0:35:31 > 0:35:33Once cleaned and blanched, they're quite tasty.
0:35:35 > 0:35:39And these tiny, sweet, succulent rock oysters, highly nutritious,
0:35:39 > 0:35:43but unfortunately you need 500 of them to satisfy a normal appetite.
0:35:43 > 0:35:46'Nevertheless, they're a pretty good bite of the sea.'
0:35:47 > 0:35:50These are sea eagles. You can't eat them,
0:35:50 > 0:35:52but I thought you'd just like to see them there, Hector.
0:35:52 > 0:35:54The lizards here are supposed to be tasty
0:35:54 > 0:35:56but I'd rather see them strolling about.
0:35:57 > 0:36:01Oh, yes, to wander around these warm waters with my spinning rod
0:36:01 > 0:36:04in search of lunch is the stuff of dreams.
0:36:04 > 0:36:05Especially if you have the foresight
0:36:05 > 0:36:07to call up the fishmongers on the way here.
0:36:07 > 0:36:09As Confucius says, "Give a man a fish" et cetera.
0:36:09 > 0:36:11You know. You've heard it before.
0:36:11 > 0:36:13Ha! The perfectly opened coconut,
0:36:13 > 0:36:16an essential ingredient for my next dish,
0:36:16 > 0:36:19which is, quite simply, coconut curried fish.
0:36:19 > 0:36:22First, coconut into the saucepan.
0:36:23 > 0:36:27Second, some fillets of fish straight into the coconut milk.
0:36:29 > 0:36:31In these tropical islands, we don't need things like French
0:36:31 > 0:36:34fumees, French reductions of white wine, shallots,
0:36:34 > 0:36:36wine vinegar, all those kind of things,
0:36:36 > 0:36:37just everything that nature gave us.
0:36:37 > 0:36:39Right, pop that on
0:36:39 > 0:36:42and simmer away for a while and now, if you would, Paul, please,
0:36:42 > 0:36:44we'll have a quick spin around the ingredients.
0:36:44 > 0:36:45Down here.
0:36:45 > 0:36:47First of all, any fillets of fish you like.
0:36:47 > 0:36:50We had a choice of red snapper, breams, trevallies, mackerel.
0:36:50 > 0:36:52I, in fact, used red snapper.
0:36:52 > 0:36:58Then we have fresh ginger, shallots, lime juice, chillies,
0:36:58 > 0:37:05fresh turmeric, salt, fish paste, prawn fish paste, powdered turmeric,
0:37:05 > 0:37:08sugar, and finally coconut milk.
0:37:08 > 0:37:09That is it.
0:37:09 > 0:37:13Now then, think for a moment, my dear friends, of the coconut.
0:37:13 > 0:37:16I mean, it's done so much for us, hasn't it?
0:37:16 > 0:37:17In fact, it's done so much
0:37:17 > 0:37:21I need a little walk around the island to think about coconuts.
0:37:25 > 0:37:28Monkeys pick coconuts in these parts, around 400 a day,
0:37:28 > 0:37:30and they do it for peanuts.
0:37:30 > 0:37:34Little boys make footballs out of the tough stems of the leaves.
0:37:34 > 0:37:37Old ladies remove the husks to use as fuel and matting.
0:37:39 > 0:37:42Knives are used expertly to prise away the shells,
0:37:42 > 0:37:43which are burnt for charcoal.
0:37:47 > 0:37:50The meat of the coconut is ground into tiny succulent flakes,
0:37:50 > 0:37:53then it is squeezed by hand to make a rich coconut milk.
0:37:53 > 0:37:55Finally you can make baskets,
0:37:55 > 0:37:58and the palm leaves make excellent roofs.
0:37:58 > 0:38:01Oh, and coconut oil stains shirts very badly, as you'll see.
0:38:01 > 0:38:03Now, while you were away,
0:38:03 > 0:38:05I took the fillets of fish out of the coconut milk
0:38:05 > 0:38:06and reserved them there.
0:38:06 > 0:38:08And if you follow me over here, please,
0:38:08 > 0:38:11Paul, I then fried the shallots until they were crispy golden brown.
0:38:11 > 0:38:14That's very important. Right, next, we put in the chillies.
0:38:16 > 0:38:19They go straight in and sizzle away in the oil.
0:38:23 > 0:38:26Then we put in the finely chopped ginger.
0:38:29 > 0:38:31Give the oil a moment or two to recover
0:38:31 > 0:38:34because as you pour cold things into hot oil,
0:38:34 > 0:38:35it obviously slows down a bit
0:38:35 > 0:38:38so you need to just let it regain its frying speed.
0:38:38 > 0:38:42OK. We've got that happening nicely now.
0:38:42 > 0:38:46Ooh! Ginger and chillies and golden shallots. They smell fabulous.
0:38:46 > 0:38:49On my desert isl... By the way, we've renamed this island.
0:38:49 > 0:38:50It's called Floyd Island.
0:38:50 > 0:38:55Right, that's gone in. Then we put in the fresh turmeric.
0:38:56 > 0:38:59Lovely orange... Wonderful colours, aren't they?
0:38:59 > 0:39:03Then, this is very interesting,
0:39:03 > 0:39:06can we have a good, fat close-up on that please, Paul?
0:39:06 > 0:39:08This is shrimp paste, or fish paste.
0:39:08 > 0:39:09You can buy it quite easily
0:39:09 > 0:39:12in your Asian supermarkets and delicatessens.
0:39:12 > 0:39:15It's a very, very strong concentrate of fish.
0:39:15 > 0:39:17Essential for these fish curries.
0:39:17 > 0:39:23Fine. Then a little bit of ground turmeric goes into that.
0:39:26 > 0:39:29Stir that around really, really well.
0:39:29 > 0:39:31Sorry, a grind of pepper
0:39:31 > 0:39:34or a shake of pepper.
0:39:34 > 0:39:36Mix that fish paste right into the oil
0:39:36 > 0:39:39so it all amalgamates beautifully.
0:39:41 > 0:39:43We're getting going quite well.
0:39:43 > 0:39:49Then we put in some sugar. Up here in north-east Malaysia,
0:39:49 > 0:39:53they really do like their curries sweet. This is not an exaggeration.
0:39:53 > 0:39:56They love them sweet and creamy.
0:39:56 > 0:39:59And the most wonderful of all things that we add
0:39:59 > 0:40:01is some thick coconut cream.
0:40:01 > 0:40:03OK.
0:40:04 > 0:40:06Look at that.
0:40:06 > 0:40:08Oh, boy.
0:40:11 > 0:40:12Then...
0:40:12 > 0:40:14not only do they like things sweet and hot,
0:40:14 > 0:40:17they like them a little bit sour, as well.
0:40:17 > 0:40:23So, a perfect souring agent is three or four freshly squeezed limes.
0:40:25 > 0:40:26That goes into there.
0:40:28 > 0:40:29Like so.
0:40:29 > 0:40:32I can't emphasise enough that you must keep stirring this
0:40:32 > 0:40:34to amalgamate all the flavours
0:40:34 > 0:40:38and to make sure you crunch that fish paste, that shrimp paste,
0:40:38 > 0:40:40right into the sauce.
0:40:40 > 0:40:42Just a little...
0:40:42 > 0:40:44Mm! It's... Oh, my goodness me,
0:40:44 > 0:40:47I haven't even put the fish in yet, and it tastes like heaven!
0:40:47 > 0:40:49I must have a quick slurp. Excuse me.
0:40:50 > 0:40:53Celebrate with a slurp - which, by the way, as you know,
0:40:53 > 0:40:55means all of this month I'm going to be so fit
0:40:55 > 0:40:57and bright-eyed and bushy tailed,
0:40:57 > 0:40:59because not a drop of alcohol is passing my lips.
0:41:01 > 0:41:03Ah!
0:41:03 > 0:41:04Mango juice.
0:41:04 > 0:41:09Right, the final little thing now is to pop our fillets of fish,
0:41:09 > 0:41:11which are almost cooked,
0:41:11 > 0:41:13into the sauce...
0:41:13 > 0:41:15like that...
0:41:15 > 0:41:17and like that...
0:41:17 > 0:41:18and like that...
0:41:20 > 0:41:22..and we just let that simmer away, now,
0:41:22 > 0:41:25really for only about 10 or 15 minutes,
0:41:25 > 0:41:29until the fish has absorbed the flavours of the coriander,
0:41:29 > 0:41:34the ginger, the chillies, the turmeric, the coconut milk,
0:41:34 > 0:41:37the lime juice, all those wonderful things.
0:41:37 > 0:41:40A big fat lingering close-up on that, please, Paul.
0:41:43 > 0:41:46Good. Well, that's been 20 minutes or so, simmering away there,
0:41:46 > 0:41:49and I must say, it looks absolutely superb.
0:41:49 > 0:41:52Onto the authentic banana palm, of course.
0:41:53 > 0:41:56And, boy, this is quite a little feast.
0:41:58 > 0:41:59Mm!
0:41:59 > 0:42:02That is... I know you've seen that grin before,
0:42:02 > 0:42:04but it's authentic, it's real, it's delicious.
0:42:04 > 0:42:05HE CHUCKLES
0:42:05 > 0:42:07Thank you.
0:42:10 > 0:42:11I've always thought it would be marvellous
0:42:11 > 0:42:13to be a real-life castaway for a year -
0:42:13 > 0:42:18but I forget about those little stinging insects you can hardly see,
0:42:18 > 0:42:20the loneliness, the pubs - or lack of them.
0:42:20 > 0:42:22I'm sure if I was here any longer,
0:42:22 > 0:42:25I'd spend my time thinking up desert island dishes,
0:42:25 > 0:42:27like these superb prawns cooked in the hot red spicy curry,
0:42:27 > 0:42:30flavoured with tamarind and coriander
0:42:30 > 0:42:33and served with a cooling samble of cucumbers.
0:42:33 > 0:42:35Oh, I could eat that now - but, unfortunately,
0:42:35 > 0:42:37this is a dream sequence,
0:42:37 > 0:42:39and it's another two hours before the boat comes.
0:42:39 > 0:42:41Robinson Crusoe I am not.
0:43:06 > 0:43:09Now, while these women collect shellfish at low tide,
0:43:09 > 0:43:10we'll have a little history lesson,
0:43:10 > 0:43:12because - well, because.
0:43:12 > 0:43:15As you know, Hector, food and recipes are a result of battles,
0:43:15 > 0:43:20conquests and trade - and Malaysia's had its fair share of those.
0:43:20 > 0:43:22Up here on the northeast peninsula,
0:43:22 > 0:43:24the Muslim influence runs deep,
0:43:24 > 0:43:27but once upon a time, the people who lived here were Hindus.
0:43:27 > 0:43:30Then the traders from East Bengal and other areas of India came,
0:43:30 > 0:43:33and introduced the new faith along the trade routes.
0:43:35 > 0:43:37That's probably why many of their dishes here
0:43:37 > 0:43:39have a strong Indian influence -
0:43:39 > 0:43:41spicy curries and the like.
0:43:41 > 0:43:44Actually, Hector, it feels more like North Africa to me.
0:43:44 > 0:43:47Simple, uncompromising and timeless.
0:43:49 > 0:43:53And careful shopping for the family meal is a time-honoured process
0:43:53 > 0:43:56of bargaining and selecting the best ingredients,
0:43:56 > 0:43:59and in a place with few formal amusements,
0:43:59 > 0:44:02the daily market is an important social event, too.
0:44:03 > 0:44:06I don't know how many converts there are to Californian hippydom -
0:44:06 > 0:44:08or Eagles fans,
0:44:08 > 0:44:11but this coast is definitely on the backpackers trial of enlightenment.
0:44:11 > 0:44:14You can check out any time you want, but you can never leave.
0:44:20 > 0:44:22There's a hundred-mile stretch of coastline here,
0:44:22 > 0:44:25and not one single high-rise to spoil the view.
0:44:26 > 0:44:27Yet.
0:44:29 > 0:44:30Here endeth the history lesson -
0:44:30 > 0:44:33and now on to my next cooking sketch.
0:44:35 > 0:44:37One of the nicest dishes I've experienced here in Malaysia
0:44:37 > 0:44:38is tamarind chicken -
0:44:38 > 0:44:41that's if I can make myself heard between the cicadas and the waves,
0:44:41 > 0:44:42I'll explain it to you.
0:44:42 > 0:44:45So, Paul, no further ado - straight on to the ingredients,
0:44:45 > 0:44:46which we have.
0:44:46 > 0:44:49First of all, shallots, very finely chopped, salt,
0:44:49 > 0:44:52coriander, finely chopped garlic,
0:44:52 > 0:44:54sugar - white or brown, you can use,
0:44:54 > 0:44:56I'm going to use this rather splendid palm sugar -
0:44:56 > 0:44:59and the star of the show is, in fact, tamarind.
0:44:59 > 0:45:02Now, let me lift that up to you really closely, OK?
0:45:02 > 0:45:04Now, back up to me, please.
0:45:04 > 0:45:06Tamarind is a broad-bean-like pod, salted and dried,
0:45:06 > 0:45:09and eventually turns into a mushy kind of date sort of substance.
0:45:09 > 0:45:11You'll find it in your supermarkets quite easily.
0:45:11 > 0:45:13So, what you have to do, first of all,
0:45:13 > 0:45:15is tip the tamarind into the pot -
0:45:15 > 0:45:17and, as you can see, it's covered in little stones
0:45:17 > 0:45:19and all unctuous and gooey and things like that.
0:45:19 > 0:45:21So, you have to make a marinade
0:45:21 > 0:45:23by pouring in some boiling water onto that.
0:45:28 > 0:45:29Like so.
0:45:29 > 0:45:31What you should do at this stage, with your fingers, with your hands,
0:45:31 > 0:45:35get right in there and squeeze all the pulp off the stones
0:45:35 > 0:45:37and then, after it's cool - it's far too hot for me to do it now -
0:45:37 > 0:45:39you strain it back through into another saucepan, OK?
0:45:39 > 0:45:41Well, I'm going to pretend I've done that,
0:45:41 > 0:45:42cos it's very hot out here,
0:45:42 > 0:45:45and I want to get back into my jacuzzi and my air-conditioned room.
0:45:45 > 0:45:48So, we've got the tamarind and the water, there -
0:45:48 > 0:45:53we then add a good dollop of rich, dark, thick soy sauce, OK?
0:45:53 > 0:45:57Then we add - you might as well stay on this pot for a moment, Paul.
0:45:57 > 0:46:01Then we add the shallots, like so.
0:46:01 > 0:46:03Then the garlic.
0:46:03 > 0:46:05Like so.
0:46:05 > 0:46:08And, of course, salt and coriander can both go in.
0:46:08 > 0:46:10Now, back up to me for a second,
0:46:10 > 0:46:12because you can use any kind of sugar -
0:46:12 > 0:46:14white sugar, demerara sugar -
0:46:14 > 0:46:17but here in Malaysia they have these wonderful discs of palm sugar,
0:46:17 > 0:46:19and it's absolutely scrumptious.
0:46:19 > 0:46:21It's a cross between... Mm!
0:46:21 > 0:46:23..honey, fudge and toffee. It's delicious!
0:46:23 > 0:46:26So, you plant one of those in, OK,
0:46:26 > 0:46:31and you let the whole lot steep till it's all cool and all lovely.
0:46:31 > 0:46:34In the meantime, you take a lovely free-range chicken,
0:46:34 > 0:46:35chop it into joints, plop it into there -
0:46:35 > 0:46:38I won't chop it up now, because I've already done that -
0:46:38 > 0:46:40throw that in there, and you end up with -
0:46:40 > 0:46:41come over here a little bit, please -
0:46:41 > 0:46:47you end up with this. A wonderful, smelly, spicy, sweet, sour marinade,
0:46:47 > 0:46:50lovely joints of chicken, little specks of garlic,
0:46:50 > 0:46:52and shallots in there -
0:46:52 > 0:46:55and all you have to do...now...
0:46:55 > 0:46:57First I must get rid of that. Stay there a sec.
0:46:57 > 0:47:01Get rid of that. All you then have to do is pop this into a saucepan...
0:47:03 > 0:47:07..and let it simmer gently away
0:47:07 > 0:47:09for about 40 minutes.
0:47:11 > 0:47:12There is an ancient saying here
0:47:12 > 0:47:14that when the lizard and the field vole
0:47:14 > 0:47:16smell the scent of tamarind from their burrows,
0:47:16 > 0:47:20then the meat is cooked, and it's time to serve.
0:47:20 > 0:47:22I presented it to my latest chum Osman -
0:47:22 > 0:47:25a devout Muslim and a serious gourmet -
0:47:25 > 0:47:27and asked him to be honest in his judgment.
0:47:31 > 0:47:32Well, it tastes good.
0:47:32 > 0:47:34- Certainly better than my wife. - Good Lord!
0:47:34 > 0:47:36- FLOYD LAUGHS - Indeed.
0:47:36 > 0:47:38- I enjoyed.- And it's fairly authentic, is it?- Yes, yes.
0:47:38 > 0:47:40- Even though I'm a European... - Yes, indeed, indeed.
0:47:40 > 0:47:42You have done a good job.
0:47:42 > 0:47:46Thank you. Wow! Hey, that's quite good, isn't it?
0:47:46 > 0:47:48I don't know many Muslims, more's the pity,
0:47:48 > 0:47:51but there's one thing I've always wondered about.
0:47:51 > 0:47:53It's the business of marrying more than one wife.
0:47:53 > 0:47:56Is it accepted or frowned upon?
0:47:56 > 0:47:59I'd rather say it's a good deed having extra wife,
0:47:59 > 0:48:02- probably avoiding adultery.- Mm.
0:48:02 > 0:48:06And we are introducing certain laws now -
0:48:06 > 0:48:10I can marry an extra wife, with the condition if my wife allows me,
0:48:10 > 0:48:15and, of course, if I'm capable - financially healthy.
0:48:15 > 0:48:17If I've got extra, why not?
0:48:17 > 0:48:19But I think one wife's already too much.
0:48:19 > 0:48:22FLOYD LAUGHS
0:48:27 > 0:48:28There's an old saying here,
0:48:28 > 0:48:31used among the villagers of the northeast coast -
0:48:31 > 0:48:34the chicken who eats the flesh of the coconut from the table
0:48:34 > 0:48:36is getting nearer to the pot.
0:48:36 > 0:48:39That's about someone being too big for their boots, I suppose.
0:48:39 > 0:48:41No names, no pack-drill, of course.
0:48:41 > 0:48:43The daily routine is simple.
0:48:43 > 0:48:46Family spend most of the mornings grinding fresh spices with oil
0:48:46 > 0:48:49to create strong pastes to use in curries and stews
0:48:49 > 0:48:51which they sell in the market.
0:48:51 > 0:48:54The art of cooking here is learnt young.
0:48:54 > 0:48:56In a house built on stilts, I borrowed a kitchen,
0:48:56 > 0:48:57and with great trepidation,
0:48:57 > 0:49:01I started to cook possibly the most famous dish in Malaysia -
0:49:01 > 0:49:02a beef rendang.
0:49:05 > 0:49:07Now, around here - back on me just a sec, Paul.
0:49:07 > 0:49:10Around here, normally, they would use buffalo meat for this.
0:49:10 > 0:49:13Now, I was talking to the chef of the hotel where I'm staying,
0:49:13 > 0:49:15he said, "Yeah, we do use buffalo meat,
0:49:15 > 0:49:17"but I think for you Westerners,
0:49:17 > 0:49:19"you ought to have tenderloin or something like that."
0:49:19 > 0:49:21I don't know whether he was putting me down or not,
0:49:21 > 0:49:24but the advantage of using this tenderer cut of meat
0:49:24 > 0:49:25is I can cook much more quickly,
0:49:25 > 0:49:27which is one of the big bones of contention
0:49:27 > 0:49:28I always have with my director -
0:49:28 > 0:49:30he's forever saying to me, "Can you just take three minutes
0:49:30 > 0:49:31"to do this, please?
0:49:31 > 0:49:33"I mean, film's very expensive and we want to get on
0:49:33 > 0:49:36"with the next shots and do all the scenery and things like that,"
0:49:36 > 0:49:38and it's always a problem, he's always chasing me
0:49:38 > 0:49:41when, in fact, I need hours to cook these things, really.
0:49:41 > 0:49:43Right, that's there.
0:49:43 > 0:49:45Give those a twizzle round.
0:49:51 > 0:49:53Little bit of salt and pepper.
0:49:54 > 0:49:55Those weigh in.
0:49:59 > 0:50:03Now, once the meat is sealed, which that just about is,
0:50:03 > 0:50:06we can add - and, by the way, you can add this mixture
0:50:06 > 0:50:09of the chillies, the onions and the garlic, and so on and so forth,
0:50:09 > 0:50:11but I did crush that in the pestle and mortar,
0:50:11 > 0:50:14because, here, I wasn't able to use my trusty electric machine.
0:50:14 > 0:50:18And they were watching me while I was doing this thinking, you know,
0:50:18 > 0:50:20"Why isn't he rolling it out on a stone in the pavement?"
0:50:20 > 0:50:23It's the sort of thing they'd do - but there it is.
0:50:23 > 0:50:24CHICKENS CLUCK
0:50:26 > 0:50:29You might hear some odd chickens and cockerels clucking away in the back,
0:50:29 > 0:50:32because they actually live underneath the houses here.
0:50:32 > 0:50:33The houses are on stilts.
0:50:33 > 0:50:36The houses are on stilts, and that's where they keep all their livestock,
0:50:36 > 0:50:38so, if you suddenly hear a quack or cock-a-doodle-do...
0:50:38 > 0:50:39COCK-A-DOODLE-DO! ..it's real,
0:50:39 > 0:50:41it isn't just added on by the sound editor.
0:50:41 > 0:50:43BAA! Right, that's in. That's good.
0:50:43 > 0:50:45The next thing to go in is the turmeric, OK?
0:50:45 > 0:50:47Ground turmeric.
0:50:48 > 0:50:49Quite a lot of that.
0:50:49 > 0:50:51I mean, there are no measurements here in Malaysia.
0:50:51 > 0:50:54Everybody cooks. It's a country which staggers me,
0:50:54 > 0:50:56because everybody - children, men, wives -
0:50:56 > 0:50:57they don't go to school about it,
0:50:57 > 0:51:00it's something they do from the time they're about three years old.
0:51:00 > 0:51:03Everybody cooks. They don't weigh things -
0:51:03 > 0:51:05there's no such things as scales in Malaysia.
0:51:05 > 0:51:08Right, there's the coriander in...
0:51:09 > 0:51:10..which is very important.
0:51:10 > 0:51:14Then our wonderful tamarand extract...
0:51:14 > 0:51:17Tamarind, actually. Tamarind.
0:51:18 > 0:51:22Now, then, the lemon or lime leaves - doesn't matter which.
0:51:22 > 0:51:26These happen to be lemon leaves, but you can use lemon or lime leaves,
0:51:26 > 0:51:30four or five of those to add more pungency to the dish.
0:51:30 > 0:51:33Then a bit of freshly squeezed lime juice.
0:51:34 > 0:51:39Like that. And then, last but absolutely not least,
0:51:39 > 0:51:43is the double thick, creamy coconut milk.
0:51:43 > 0:51:45Where would we be without it?
0:51:49 > 0:51:52Oh, look - Paul, back in there again, a minute,
0:51:52 > 0:51:54because that is beautiful.
0:51:54 > 0:51:55It really is beautiful.
0:51:55 > 0:51:58And that's going to simmer away now for about -
0:51:58 > 0:51:59probably 40 minutes or so.
0:51:59 > 0:52:02Right, that's long enough, Paul, thank you.
0:52:02 > 0:52:04That will simmer away for about 40 minutes.
0:52:04 > 0:52:06The next time you see it, there'll be a bunch of very curious,
0:52:06 > 0:52:10very worried, very concerned, proper grown-up Malaysians
0:52:10 > 0:52:12thinking, "Have I got to eat that?"
0:52:15 > 0:52:17This is the absolute moment of truth,
0:52:17 > 0:52:19the moment I've been dreading,
0:52:19 > 0:52:23to see whether my beef rendang is real or not.
0:52:27 > 0:52:28Have some first?
0:52:28 > 0:52:30Nobody's saying a word!
0:52:30 > 0:52:32I don't know what's happening.
0:52:32 > 0:52:33What do they think?
0:52:33 > 0:52:35'Cookery tip - the Malaysians, I've since found,
0:52:35 > 0:52:38'prefer their beef to practically disappear in the gravy,
0:52:38 > 0:52:40'and not, as we like it, in chunks.
0:52:40 > 0:52:42'Probably because they like to mix it with the sticky rice
0:52:42 > 0:52:44'and eat with their fingers.'
0:52:44 > 0:52:46Well, I like it.
0:52:57 > 0:52:58The drying and preserving of fish
0:52:58 > 0:53:01is the key to survival for these villagers.
0:53:01 > 0:53:02There are no refrigerators here,
0:53:02 > 0:53:05and it is an industry that, again, involves the whole family.
0:53:05 > 0:53:08Most of the fish here is simply split open,
0:53:08 > 0:53:10soaked in brine for an hour or so,
0:53:10 > 0:53:14and then put on these frames under a hot sun for the whole day.
0:53:17 > 0:53:21Dried fish in this part of Malaysia are like pizzas back at home.
0:53:21 > 0:53:25You buy them on the way back from work, and they vary in price
0:53:25 > 0:53:27from the humble and inexpensive squid,
0:53:27 > 0:53:29a mainstay of many local dishes,
0:53:29 > 0:53:30to the noble grouper.
0:53:33 > 0:53:35Anyway, Hector, I shall be bringing you a nice dried snapper -
0:53:35 > 0:53:37and this is what you do with it.
0:53:37 > 0:53:40You simply chop it up into handy bite-sized chunks
0:53:40 > 0:53:42and whack it into a curry dish
0:53:42 > 0:53:45flavoured with coconut, lemon grass and galangal.
0:53:45 > 0:53:48Then you add chillies, spring onion tops,
0:53:48 > 0:53:50tomatoes, shallots and garlic,
0:53:50 > 0:53:53and then you boil the whole thing for 20 minutes
0:53:53 > 0:53:55until the flesh of the fish has softened.
0:53:55 > 0:53:56It's quite delicious.
0:53:56 > 0:53:59I just hope they let me come through customs with it.
0:54:06 > 0:54:09He really is something else.
0:54:09 > 0:54:11Now, this week on Best Bites, we're looking back
0:54:11 > 0:54:14at some of the best recipes from the Saturday Kitchen archives.
0:54:14 > 0:54:16Still to come on today's show...
0:54:16 > 0:54:18Ken Hom and Tom Kitchin go head-to-head
0:54:18 > 0:54:19in the omelette challenge -
0:54:19 > 0:54:22and this time we've allowed Ken to use a wok.
0:54:22 > 0:54:23Monica Galetti embraces winter
0:54:23 > 0:54:26with a dish that's all about seasonal produce -
0:54:26 > 0:54:28she makes brined and griddled quail
0:54:28 > 0:54:30with chestnut, cranberry and butternut squash salad,
0:54:30 > 0:54:34and batsman Michael Vaughan faces his food heaven or food hell.
0:54:34 > 0:54:37Did he get his food heaven, beef and ale pie,
0:54:37 > 0:54:40or did he end up with his food hell, lamb shank tagine with tabbouleh?
0:54:40 > 0:54:43You can find out what he got at the end of the show.
0:54:43 > 0:54:44Now time for Atul Kochhar,
0:54:44 > 0:54:47who's making a traditional North Indian dish
0:54:47 > 0:54:50where ginger is literally the star of the show.
0:54:50 > 0:54:52So, on the menu today - I mentioned the ginger.
0:54:52 > 0:54:55- You did. You've done the job. - There's masses of ginger here.
0:54:55 > 0:54:56So, what's the dish called?
0:54:56 > 0:54:59- Well, it's originally called murg adraki...- Yeah.
0:54:59 > 0:55:01..but what I have done, James...
0:55:01 > 0:55:02Does that translate to much, or what?
0:55:02 > 0:55:05It translates to chicken flavoured with ginger.
0:55:05 > 0:55:08- Right, OK.- Originally, it used to be a curry...- Yeah.
0:55:08 > 0:55:11..but what I've taken instead of taking it just simple curry,
0:55:11 > 0:55:13I've taken it from north to south of India,
0:55:13 > 0:55:17so I've used influences from both the countries, and I've cut a -
0:55:17 > 0:55:22- instead of just making with chicken supreme, or chicken thighs...- Yeah.
0:55:22 > 0:55:24- ..I've made a roulade out of it.- OK.
0:55:24 > 0:55:26So, I've got mince and I've got two breasts here...
0:55:26 > 0:55:28I won't go through all the ingredients at this stage,
0:55:28 > 0:55:30otherwise that'll take eight minutes, but...
0:55:30 > 0:55:33- OK, I've got salt... - Yeah.- ..chicken mince, pepper,
0:55:33 > 0:55:36- and I've got ginger, of course. - Ginger.- Sorry...
0:55:36 > 0:55:38- This is some of the diced ginger. - Diced ginger,
0:55:38 > 0:55:40and a pinch of garam masala.
0:55:40 > 0:55:41- That goes in.- Yeah.
0:55:41 > 0:55:45And I've got some chilli, red chilli, and spring onion,
0:55:45 > 0:55:49- which goes in the mince.- Right.
0:55:49 > 0:55:51That should do.
0:55:51 > 0:55:53So, it's almost like a little stuffing filling.
0:55:53 > 0:55:54It's a filling, yeah. Absolutely.
0:55:54 > 0:55:59And then I'll make a roulade out of it and poach it in chicken stock.
0:55:59 > 0:56:02- Yeah.- And then we'll sear the stock.
0:56:02 > 0:56:04The ginger you're slicing for me,
0:56:04 > 0:56:06that'll be for the chutney.
0:56:06 > 0:56:09- Right.- Which is from South India, from Kerala,
0:56:09 > 0:56:10they call it inji chutney.
0:56:10 > 0:56:13- Inji chutney?- Inji chutney.- Right.
0:56:13 > 0:56:14I need to bat this first.
0:56:14 > 0:56:16- Where is it? Here is the mallet.- Yeah.
0:56:16 > 0:56:19And what would this traditionally be served with?
0:56:19 > 0:56:21Vegetarian dishes, or what?
0:56:21 > 0:56:24- While we do the base of this. - What, the chutney?- Yeah.
0:56:24 > 0:56:26- The chutney would be... - Just the chutney.
0:56:26 > 0:56:27It would be just a ginger chutney,
0:56:27 > 0:56:30and it could be served with a snack,
0:56:30 > 0:56:32- or even a meat course.- Right.
0:56:32 > 0:56:34But this one, I've made one chutney
0:56:34 > 0:56:37and another caramelised onion ginger sauce.
0:56:37 > 0:56:39Yeah. Cos this seems to me, you take influences,
0:56:39 > 0:56:41and when you go to your restaurants and stuff,
0:56:41 > 0:56:43you take influences from not just the north but the south,
0:56:43 > 0:56:45and there's so many different influences
0:56:45 > 0:56:46to take from, isn't there, really?
0:56:46 > 0:56:48And different regions in India.
0:56:48 > 0:56:49That's right - there are so many regions,
0:56:49 > 0:56:51and that's the beauty of it,
0:56:51 > 0:56:55you can actually make the fusion of Indian food itself.
0:56:55 > 0:56:56And then, living in the UK,
0:56:56 > 0:56:59I'm quite spoiled for the products and the ingredients,
0:56:59 > 0:57:01so I just use all of it,
0:57:01 > 0:57:06so my food really is kind of British-Indian fusion.
0:57:06 > 0:57:08But it is kind of, you know, that fusion takes place in India.
0:57:08 > 0:57:11You've got all the different spices, not just from India
0:57:11 > 0:57:12but from all over the world, as well.
0:57:12 > 0:57:14James, the fusion has always taken place in India,
0:57:14 > 0:57:16for a very long time, historically,
0:57:16 > 0:57:19because India has always used flavours
0:57:19 > 0:57:20which have been thrown into...
0:57:20 > 0:57:24- through the different invasions and trade.- Yep.
0:57:24 > 0:57:29- So, we have had Mogul and Turks, English, Portuguese, Dutch.- Yeah.
0:57:29 > 0:57:31So, different people have come through,
0:57:31 > 0:57:33and they have brought in so many things.
0:57:33 > 0:57:34So, what are we doing here, then?
0:57:34 > 0:57:37So, here, I've just made a kind of a sausage, so to speak...
0:57:37 > 0:57:40- Yeah.- ..and you can tie it so that it doesn't come out.
0:57:42 > 0:57:43Do you ever cook with tea?
0:57:43 > 0:57:45- Sorry?- Do you ever cook with tea?
0:57:45 > 0:57:48Have I ever cooked with tea? Yes, I have.
0:57:48 > 0:57:49Are there Indian recipes with tea?
0:57:49 > 0:57:51Cos there's a lot of tea in India, isn't there?
0:57:51 > 0:57:52ATUL LAUGHS
0:57:52 > 0:57:56And I've only ever heard of a... You know, a Yorkshire teacake.
0:57:56 > 0:57:59Something slightly far away from India -
0:57:59 > 0:58:01not very far away, but just by the borders of India -
0:58:01 > 0:58:05- from Burma, they use fermented tea leaves.- Yeah?
0:58:05 > 0:58:07Which are fermented for a good eight, nine months,
0:58:07 > 0:58:11and then it's made into a salad with fresh tomatoes and cucumber.
0:58:11 > 0:58:13So, yes, tea is actually used in food quite a lot.
0:58:13 > 0:58:16- And does it taste good? - These two go for poaching.
0:58:16 > 0:58:19- Yep.- And I'll have... - Doesn't sound nice!
0:58:19 > 0:58:21..the ginger. Sliced ginger.
0:58:21 > 0:58:23Yeah. Sliced ginger, I've got.
0:58:23 > 0:58:25And I also need the onion to be chopped, Chef.
0:58:25 > 0:58:27- Chopped onions done, Chef. - Wow, you're quicker.
0:58:27 > 0:58:30Quicker than I was in rehearsal, anyway.
0:58:30 > 0:58:32- Next? Tomatoes I'm chopping up, as well.- Tomatoes you're chopping.
0:58:32 > 0:58:34- Yeah.- I need a little more oil here,
0:58:34 > 0:58:36- before I...- There's a sink in the back there,
0:58:36 > 0:58:38- if you need to wash your hands. - I will wash my hands immediately.
0:58:38 > 0:58:41- I'm sorry, I didn't...- So the chicken's gone straight into the...
0:58:41 > 0:58:43That's just chicken stock you've got in there?
0:58:43 > 0:58:45- That's the chicken stock.- Yeah.
0:58:45 > 0:58:48So, it'll poach for about... 30-odd minutes, it'll take.
0:58:48 > 0:58:55- Yeah.- And for my chutney, I have some cumin and sesame seeds.- Yeah.
0:58:55 > 0:58:58The oil should be hot, as it crackles,
0:58:58 > 0:59:00to start the cumin seeds and mustard seeds.
0:59:00 > 0:59:02- Sorry, sesame seeds, I beg your pardon.- Yeah.
0:59:02 > 0:59:04And all the sliced ginger goes in.
0:59:05 > 0:59:10And also a little bit of red chilli powder. Oops, sorry.
0:59:10 > 0:59:13- Yeah. Most of it on the oven. - No, it's not!
0:59:13 > 0:59:15You don't need that much.
0:59:15 > 0:59:17Right, for... So, that's the caramelised...
0:59:17 > 0:59:19That's the ginger chutney, yeah?
0:59:19 > 0:59:20That's for the ginger chutney,
0:59:20 > 0:59:24- and for the caramelised onion and ginger.- Yeah.
0:59:24 > 0:59:25Cumin and ginger goes in.
0:59:28 > 0:59:29And as it crackles...
0:59:31 > 0:59:32And if you were to serve this,
0:59:32 > 0:59:34instead of doing the chicken and stuff,
0:59:34 > 0:59:36this would be good with game, this.
0:59:36 > 0:59:38This would be amazing with game.
0:59:38 > 0:59:40- Yeah.- I would use it with... - Pheasants and stuff.
0:59:40 > 0:59:42..pigeon, pheasant.
0:59:42 > 0:59:44- Got pepper...- Right.
0:59:44 > 0:59:47And a lot of onions in Indian cooking -
0:59:47 > 0:59:49that's one thing that I did notice when you go to India.
0:59:49 > 0:59:51Onion has become base for cooking.
0:59:51 > 0:59:52So, what I would do, James,
0:59:52 > 0:59:56normally, I would just put a piece of paper on top.
0:59:56 > 0:59:58- Can you cut it into a disc for me, Chef?- Yeah.
0:59:58 > 1:00:00Here is the scissor.
1:00:00 > 1:00:02You need a hole... Oh, there you go.
1:00:02 > 1:00:05- Done.- Next. - JAMES CHUCKLES
1:00:05 > 1:00:08OK, you have this one, meanwhile, here.
1:00:08 > 1:00:10So you cook that ginger for how long?
1:00:10 > 1:00:14This cooks for 45 minutes on top of the stove.
1:00:14 > 1:00:17- And we end up with that. - And you end up with that, yes.
1:00:17 > 1:00:18You want to take the chilli out,
1:00:18 > 1:00:21- and then we're just going to blend that, yeah?- Sorry?
1:00:21 > 1:00:24- We just take the chilli out and blend it?- That's right, Chef.
1:00:24 > 1:00:25I'll add the spices here.
1:00:25 > 1:00:27Turmeric, red chilli,
1:00:27 > 1:00:30and coriander powder that goes on.
1:00:30 > 1:00:33- And I'll borrow your knife for a minute.- Yeah.
1:00:33 > 1:00:35Now, what about the spices that you buy?
1:00:35 > 1:00:38You know, the pots of little spices, they always have a shelf life,
1:00:38 > 1:00:40and, always, people seem to have them on their shelves,
1:00:40 > 1:00:44and when the label discolours, cos it's been there since 1972...
1:00:44 > 1:00:47- '64, maybe?- Yeah, well, they wonder what the flavour is.
1:00:47 > 1:00:50Any advice with those spices when you open them?
1:00:50 > 1:00:53I recommend, James, not to keep spices more than -
1:00:53 > 1:00:56- powdered spice, especially - for more than three months.- Right.
1:00:56 > 1:00:57I think I'll swap this.
1:00:57 > 1:00:59This will, again, cook and caramelise, this,
1:00:59 > 1:01:01for a good 30-odd minutes.
1:01:01 > 1:01:04- In here.- Just like that.- Palm sugar.
1:01:04 > 1:01:06Palm sugar and tamarind.
1:01:06 > 1:01:08You mentioned three months - there's going to be
1:01:08 > 1:01:11a lot of people going around their cupboards turfing out spices.
1:01:11 > 1:01:13- MARK:- Me included. - Yeah, exactly!
1:01:13 > 1:01:14I think the whole spices,
1:01:14 > 1:01:17- you should not keep more than a year, in my opinion.- Right.
1:01:21 > 1:01:23- Right, we're going to blend that. - Yes, Chef. Thank you.
1:01:23 > 1:01:26And that's got the palm sugar and the tamarind in, yeah?
1:01:29 > 1:01:30Perfect.
1:01:30 > 1:01:32We need this blender to do the other one.
1:01:32 > 1:01:36- Right, we've got that.- That's done. You've got a bowl here.- Yeah.
1:01:36 > 1:01:37That's that one.
1:01:37 > 1:01:40You don't need to put any salt and pepper in there, or nothing, no?
1:01:40 > 1:01:42You can taste it, Chef - I think it's all right.
1:01:42 > 1:01:43Right, I'll do that in a sec.
1:01:43 > 1:01:47So, that's the chutney for that one.
1:01:47 > 1:01:50- That's nearly all ginger, is it? - It's... More or less, yeah.
1:01:50 > 1:01:52The Victorians had a lot of ginger, didn't they?
1:01:52 > 1:01:54They used to have ginger pots.
1:01:54 > 1:01:55Ginger pots?
1:01:55 > 1:01:58Ginger pots on their mantelpieces.
1:01:58 > 1:02:01So, was there a lot of ginger in Victorian cooking?
1:02:01 > 1:02:02- You don't know, do you?- Don't know.
1:02:02 > 1:02:05That's when they started making ginger beer, wasn't it?
1:02:05 > 1:02:06Ginger lemonade and things.
1:02:06 > 1:02:09So, where did Victorians get their ginger from?
1:02:09 > 1:02:11- I don't know.- We've got the answer.
1:02:11 > 1:02:12You've got the answer?
1:02:12 > 1:02:15Right, what am I doing with this? Am I blending that one?
1:02:15 > 1:02:18- Blending this one as well, Chef. Thank you.- Right, OK.
1:02:18 > 1:02:20This gets blended with what?
1:02:20 > 1:02:23- Just with a little bit of chicken stock here.- Right.
1:02:23 > 1:02:26Don't you finish this off with some spices, this one?
1:02:26 > 1:02:27I had added powdered spices in that,
1:02:27 > 1:02:30which was red chilli, turmeric and coriander.
1:02:30 > 1:02:34Right. But what's that? What's that stuff there?
1:02:34 > 1:02:35That's asafoetida.
1:02:35 > 1:02:37That's also called hing in Hindi.
1:02:37 > 1:02:41- So, once the chicken has... - Hing?- Hing. Hing is the Hindi word.
1:02:41 > 1:02:44Devil's dung I've heard it's called, as well, on my travels.
1:02:44 > 1:02:46- I have!- Really?- Yeah.
1:02:46 > 1:02:48Well, you know, a lot of Indians
1:02:48 > 1:02:52actually don't eat ginger and garlic, would you believe it?
1:02:52 > 1:02:55So, for them, that's very important. It's nutritionally important.
1:02:55 > 1:02:57I can believe it - in your house there ain't much of it left.
1:02:57 > 1:02:59Yeah, because I use it all, that's true.
1:03:01 > 1:03:04- So, you just colour the chicken from all the sides.- Right.
1:03:08 > 1:03:09So, that's this one.
1:03:09 > 1:03:12So, these are the two chutneys that we've ended up with.
1:03:12 > 1:03:13That's it. It's all done.
1:03:13 > 1:03:17As soon as I'm done with this, I have to season this chutney
1:03:17 > 1:03:20with the red chilli, mustard seed and curry leaves.
1:03:20 > 1:03:22- Oh, that's this one...- Yeah.
1:03:22 > 1:03:24That one and this one.
1:03:24 > 1:03:28- I confused you a lot, didn't I? - Confusing me, but yeah.
1:03:28 > 1:03:29I'm sorry, Chef.
1:03:29 > 1:03:31But I suppose you could make those,
1:03:31 > 1:03:34- and then literally just pop them in the fridge.- Absolutely.
1:03:34 > 1:03:37As and when you want them, poach them when you need them.
1:03:37 > 1:03:39- Chutney is an Indian word, isn't it?- It is indeed.
1:03:39 > 1:03:42What would it be in English? Jam?
1:03:42 > 1:03:44- "Chut-neh".- What is...?
1:03:44 > 1:03:46LAUGHTER
1:03:46 > 1:03:49- That's what it is in Yorkshire. - "Chutneh"!
1:03:49 > 1:03:52But what would you call it? What is it, a paste, a jam?
1:03:52 > 1:03:55I wasn't expecting that from you!
1:03:55 > 1:03:56A bit of comedy.
1:03:56 > 1:03:59Well, Vic is on the show.
1:03:59 > 1:04:01Sorry, Chef.
1:04:01 > 1:04:02- What are you doing there?- I'm sorry.
1:04:02 > 1:04:05- Just tempering.- Tempering?
1:04:06 > 1:04:08All the spices are mixed in.
1:04:08 > 1:04:10Some mustard seed, curry leaf and red chilli. Done.
1:04:10 > 1:04:12- Shall we get it on the plate? - Here we are. Absolutely, Chef.
1:04:12 > 1:04:15- Cos Something For The Weekend will be on in a minute.- OK.
1:04:15 > 1:04:19- I'll try my best before then. - Right.- Just three cylinders.
1:04:20 > 1:04:22Right, we've got that.
1:04:23 > 1:04:26- It smells incredible.- I can smell it, yeah. It's drifting over.
1:04:26 > 1:04:29- And that bit of chutney.- "Chut-neh"!
1:04:30 > 1:04:33- And another bit of chutney. - Another bit of chutney.- Is that it?
1:04:33 > 1:04:36That's all you're using, after all that ginger I've chopped?
1:04:36 > 1:04:40- Well, we can use it for tomorrow, Chef.- All right.- There we go.
1:04:40 > 1:04:41And then...
1:04:42 > 1:04:43..some shisho.
1:04:43 > 1:04:47- So, tell us what it's called again. - It's called murg adraki.
1:04:47 > 1:04:48Or Ginger chicken curry.
1:04:48 > 1:04:50That's what it's called.
1:04:55 > 1:04:58It looks delicious, and I know that it tastes delicious.
1:04:58 > 1:05:02And it is well worth the effort, trust me.
1:05:02 > 1:05:04So, which one's the devil's dung?
1:05:04 > 1:05:06Devil's dung...
1:05:06 > 1:05:08- Has gone in there.- That one.
1:05:08 > 1:05:12- Why is it called that?- I don't know. It's just a nickname for it.
1:05:14 > 1:05:15What do you reckon? Worth it?
1:05:15 > 1:05:17- Oh, it's nice. - It is really good, isn't it?
1:05:17 > 1:05:19I think that palm sugar just...
1:05:19 > 1:05:22Cos it can actually be quite hot, ginger, when you cook that amount,
1:05:22 > 1:05:24- but the palm sugar just cools it down again.- That's true.
1:05:29 > 1:05:31Good advice on the spices there. Thanks for that.
1:05:31 > 1:05:33Now time for the omelette challenge
1:05:33 > 1:05:36and, today, Tom Kitchin takes on the legendary Ken Hom.
1:05:36 > 1:05:39Will Ken be any quicker with a wok? Let's find out.
1:05:39 > 1:05:41Right, let's get down to business.
1:05:41 > 1:05:43All the chefs that come on to the show battle it out against the clock
1:05:43 > 1:05:47to test how fast they can make a simple, straightforward, three-egg omelette.
1:05:47 > 1:05:49- This is my hell! - Now, Ken, pretty respectable...
1:05:49 > 1:05:51Well, I've said pretty respectable time -
1:05:51 > 1:05:55- 51.36.- I know I'm going lower. - 51 seconds.
1:05:55 > 1:05:57I mean, you've been on quite a few times,
1:05:57 > 1:05:59but you need to pop up the board a bit.
1:05:59 > 1:06:01- Your first time on the show, Tom. - First time today, yes.
1:06:01 > 1:06:04- Who would you like to beat on this board, then?- Um...
1:06:04 > 1:06:06Yeah, if I could beat Mr Jason Atherton,
1:06:06 > 1:06:08that would do me good.
1:06:08 > 1:06:10Well, 45 seconds. I think you can beat him. Easy.
1:06:10 > 1:06:12Now, usual rules apply. You can choose what you like
1:06:12 > 1:06:14from the ingredients in front of you.
1:06:14 > 1:06:16I'll taste to make sure it's an omelette and not scrambled egg.
1:06:16 > 1:06:17Three-egg omelette.
1:06:17 > 1:06:20Now, because it's Chinese New Year, we're going to let him use the wok.
1:06:20 > 1:06:23- Oh...- Yes, yes, yes.
1:06:23 > 1:06:25He'll never forgive for showing that clip earlier.
1:06:25 > 1:06:28Just for you at home, let's put the clocks on the screen, Please.
1:06:28 > 1:06:30This is just for you. The guys here can't see.
1:06:30 > 1:06:33Are you ready? A three-egg omelette cooked as fast as you can.
1:06:33 > 1:06:35Let's see if Tom's been practising. I bet he has.
1:06:35 > 1:06:37Are you ready? Three, two, one, go.
1:06:39 > 1:06:40Go, Tom!
1:06:41 > 1:06:43He has been practising - look.
1:06:43 > 1:06:45He's been practising.
1:06:45 > 1:06:46No shells in there, Ken.
1:06:46 > 1:06:49LAUGHTER
1:06:50 > 1:06:53- I think he's been practising. - I think he has, I think he has.
1:06:53 > 1:06:55I can tell. I can tell right away.
1:06:55 > 1:06:57This is the secret.
1:06:57 > 1:06:59Getting it cooked in time, though, this is the thing.
1:06:59 > 1:07:00He's caught him up.
1:07:00 > 1:07:02Ken's catching him up.
1:07:02 > 1:07:05Remember, it's got to be cooked.
1:07:05 > 1:07:06Three-egg folded omelette.
1:07:06 > 1:07:07That's nearly there.
1:07:07 > 1:07:10Tom's... GONG
1:07:11 > 1:07:13Oh, that's unfair!
1:07:16 > 1:07:17I hate this!
1:07:17 > 1:07:19LAUGHTER
1:07:21 > 1:07:24Come on, then, Ken.
1:07:24 > 1:07:26This is just like...
1:07:26 > 1:07:28We haven't got all day, Ken.
1:07:28 > 1:07:30- Come on!- Mackerel! Mackerel!
1:07:34 > 1:07:37- Oh...- This is dismal.
1:07:37 > 1:07:38There we go. GONG
1:07:38 > 1:07:41APPLAUSE
1:07:41 > 1:07:43Argh!
1:07:43 > 1:07:46- So the wok wasn't much use, was it, really?- No, it wasn't.
1:07:46 > 1:07:49But anyway... They'll be showing that clip in 25 years' time as well.
1:07:49 > 1:07:52- Thank you(!) - Right, let's have a try of this.
1:07:52 > 1:07:55- Well, it's...- Um...on the line?
1:07:56 > 1:07:58Nah, it's cooked. I'll let you off. That's cooked.
1:07:58 > 1:08:00It's seasoned nicely as well. This one...
1:08:00 > 1:08:03LAUGHTER
1:08:04 > 1:08:07- Uh...- You can see I haven't been practising.
1:08:07 > 1:08:09Shall we just forget about this one?
1:08:11 > 1:08:13That crunchiness that you find is a shell.
1:08:13 > 1:08:15LAUGHTER
1:08:15 > 1:08:18I love this part of the show. Right. Ken...
1:08:18 > 1:08:20And I put him on a wok especially - look at that.
1:08:20 > 1:08:24- Do you think...?- Don't even... I don't want to know.
1:08:25 > 1:08:28Do you think you're any quicker?
1:08:28 > 1:08:31- No.- No, you're not. 59.8 seconds.
1:08:31 > 1:08:33But you get to take that one home and put it on your fridge.
1:08:33 > 1:08:36- There you go.- Thank you. - Tom, did you beat Jason Atherton?
1:08:42 > 1:08:44- Do you think you beat him? - I should hope so, yeah.
1:08:44 > 1:08:46You did beat him.
1:08:47 > 1:08:48Somebody's won!
1:08:48 > 1:08:50You beat everybody on that board.
1:08:50 > 1:08:52- Oh! Really?- Ooh!
1:08:52 > 1:08:55Ooh, look at that. "Ooh!"
1:08:55 > 1:08:57You did it in 31.8 seconds,
1:08:57 > 1:08:59which is pretty, pretty good.
1:08:59 > 1:09:00APPLAUSE
1:09:02 > 1:09:04Just below Mark Hix. Pretty good for your first attempt.
1:09:04 > 1:09:08- That's why he has the Michelin star. - Ken, just keep practising.- Yes!
1:09:12 > 1:09:14Great first-time score there for Tom.
1:09:14 > 1:09:16I think it's best not to talk about Ken's time.
1:09:16 > 1:09:19Now for the formidable Monica Galetti,
1:09:19 > 1:09:23who's serving up a quail dish that ticks all the seasonal boxes.
1:09:23 > 1:09:25Our next recipe is from this marvellous lady -
1:09:25 > 1:09:26it's Monica Galetti.
1:09:26 > 1:09:28So, what are we making today, then, Monica?
1:09:28 > 1:09:31Right. So, James, today, we're going to make
1:09:31 > 1:09:32a brined and then grilled quail.
1:09:32 > 1:09:34Serving it with a raw butternut salad,
1:09:34 > 1:09:37which is going to have some chestnuts, cranberries
1:09:37 > 1:09:39- and a light dressing to go with it. - A RAW butternut salad?- Yes.
1:09:39 > 1:09:41- So you need me to get on and do that bit first.- Yes, please.
1:09:41 > 1:09:43If you could do that and compress it for me.
1:09:43 > 1:09:45- I'll get the brine on. - So, this is compressing.
1:09:45 > 1:09:48We've got a big sort of vac-pack machine over there as well.
1:09:48 > 1:09:51- It's enormous. - So this is because we want to...
1:09:51 > 1:09:54You can do this with melon and all manner of different sort of stuff,
1:09:54 > 1:09:55can't you, this one?
1:09:55 > 1:09:57But take the butternut squash.
1:09:57 > 1:09:59- GENNARO:- Don't cut your hands, James.
1:09:59 > 1:10:01- Yeah.- Do it the way I showed you to do it.
1:10:01 > 1:10:04LAUGHTER
1:10:04 > 1:10:06- Oh, no.- Unbelievable.
1:10:06 > 1:10:09The way you showed me how to do it?
1:10:09 > 1:10:11So what happens if you haven't got a vac-pack machine on this recipe?
1:10:11 > 1:10:13You can still do it without a vac-pack machine.
1:10:13 > 1:10:16I think what you would do then, at home, if you don't have it,
1:10:16 > 1:10:19is just let it soak in your dressing for a bit longer
1:10:19 > 1:10:23so it really gets that flavour into the butternut.
1:10:23 > 1:10:24So the dressing itself,
1:10:24 > 1:10:26you can explain what we've got going in here. What have we got?
1:10:26 > 1:10:30So, you've got a bit of oil in there, a bit of white wine vinegar,
1:10:30 > 1:10:32wholegrain mustard and a touch of honey.
1:10:32 > 1:10:34Very simple dressing to go with it.
1:10:34 > 1:10:37- So what are you making now, then? - So I've got that in there.
1:10:37 > 1:10:40I've got some thyme, some rosemary, sugar and salt,
1:10:40 > 1:10:44and I'm just going to put some orange peel into the pan as well.
1:10:44 > 1:10:47Bring this up to the boil.
1:10:47 > 1:10:51- Now, 2016 looks pretty special for you.- It is. Very special year.
1:10:51 > 1:10:54- A shining light at the end of it. - Oh, let's hope so.
1:10:54 > 1:10:56Well, your own place, your own restaurant!
1:10:56 > 1:10:59It's going to be a busy year. We're opening later in the year.
1:10:59 > 1:11:01- Wow.- My first restaurant.
1:11:01 > 1:11:05- APPLAUSE - Thank you.- Your first restaurant.
1:11:06 > 1:11:09Yeah... Lots of hard work to go into it.
1:11:09 > 1:11:12It's all about getting a great team, though, isn't it?
1:11:12 > 1:11:13I think, you know, the restaurant,
1:11:13 > 1:11:15you need to have a great team behind it.
1:11:15 > 1:11:17So, you've got that already, lined up?
1:11:17 > 1:11:19- Are you planning that, or...? - What, the team?
1:11:19 > 1:11:22Well, it's already 12 months away, but it happens quite quickly.
1:11:22 > 1:11:25Absolutely. You know, from last year, from when we completed,
1:11:25 > 1:11:28to this point, where the design is coming together.
1:11:28 > 1:11:31You know, I've got my head chef sorted.
1:11:31 > 1:11:34This is the vac-pack machine, which we basically...
1:11:34 > 1:11:36It removes the air out of it, doesn't it, really?
1:11:36 > 1:11:38- That's what it does. - Puts it under pressure.
1:11:38 > 1:11:41- I'm just going to compress that down.- Yeah.
1:11:41 > 1:11:44And then it's going into the brine, which we've got in the fridge.
1:11:44 > 1:11:46So what would happen is, you would make this brine up,
1:11:46 > 1:11:48but then you'd need to cool it
1:11:48 > 1:11:51before you pour it over your bird or your fish
1:11:51 > 1:11:53that you're going to make.
1:11:53 > 1:11:55Can you use this brine for all manner of different things?
1:11:55 > 1:11:57- Chicken and stuff like that? - Absolutely, absolutely.
1:12:01 > 1:12:04So, right, we've got the thinly sliced...
1:12:06 > 1:12:07..red onion.
1:12:07 > 1:12:10And how long would you leave it in a brine for, then, the quail?
1:12:10 > 1:12:13I would say no more than half an hour. It's a small bird.
1:12:13 > 1:12:15Depending on the size of what you've got,
1:12:15 > 1:12:17you would want sort of add a few more minutes
1:12:17 > 1:12:19if it's a bigger bird that you are using.
1:12:19 > 1:12:21See, Richard, you're going to want one of these.
1:12:21 > 1:12:24- Yeah, I know, I need one.- Do you know why you need one of these?
1:12:24 > 1:12:27- Why is that?- When you go on holiday, you put your underpants in it.
1:12:27 > 1:12:31- It's...- Is that what you do? - That's what you do.
1:12:31 > 1:12:34I didn't like the look that he gave me.
1:12:34 > 1:12:37You can put loads of clothes in your bag.
1:12:37 > 1:12:39I've heard of people doing that.
1:12:39 > 1:12:43- And he cooks it when he gets to the other end.- It is!
1:12:43 > 1:12:45That's what you do. Or is it just me, you see? Anyway...
1:12:45 > 1:12:49- I'll pop this in the... - Yeah, you compress them.
1:12:49 > 1:12:52And that way you can carry it in a carrier bag.
1:12:52 > 1:12:54- Yeah. Very nice. - You see? Always thinking.
1:12:54 > 1:12:57- Not even in a suitcase... - You don't need a suitcase with that.
1:12:57 > 1:12:59They don't show you that in the instructions when you're buying it.
1:12:59 > 1:13:01So what are you doing with the quail?
1:13:01 > 1:13:03This one's been in the marinade.
1:13:03 > 1:13:05I've taken the quail that's been in the cure,
1:13:05 > 1:13:08- as you can see there. Lovely and cold. Sorry.- Yeah.
1:13:08 > 1:13:09It's on there, it's going to grill.
1:13:09 > 1:13:11It takes about seven minutes to cook,
1:13:11 > 1:13:14so we have one that's been precooked, ready to go.
1:13:14 > 1:13:17- So is this just to get a bit of colour on it...?- Absolutely.
1:13:17 > 1:13:19Just want it lovely and grilled on here.
1:13:19 > 1:13:22About seven minutes it's going to take. Are you ready?
1:13:22 > 1:13:25- Well, nearly, Chef. Nearly. - Get Gennaro to help you now.
1:13:25 > 1:13:29Oh! You, everybody knows that.
1:13:32 > 1:13:34Do you want me to come along and help you?
1:13:34 > 1:13:38I don't want to look stupid or silly.
1:13:38 > 1:13:39So, are you still involved...?
1:13:39 > 1:13:42You're still involved with MasterChef: The Professionals
1:13:42 > 1:13:43and that kind of stuff.
1:13:43 > 1:13:46Yeah, we'll be filming again, a new series, this year,
1:13:46 > 1:13:48with Marcus and Greggy.
1:13:48 > 1:13:50The boys. Busy year.
1:13:50 > 1:13:52Got a book coming out later on as well,
1:13:52 > 1:13:54so we've got to get the photos and all that.
1:13:54 > 1:13:56You know what that's like.
1:13:56 > 1:13:58Right. So, what's the theme of that one, then?
1:13:58 > 1:14:00Well, this book's sort of taking a skill...
1:14:00 > 1:14:02For some reason I do quite a few of those things.
1:14:02 > 1:14:06Taking a certain skill and then sort of showing that, from that skill,
1:14:06 > 1:14:08you can do sort of four, five different recipes
1:14:08 > 1:14:10- using that one skill.- Yeah.
1:14:10 > 1:14:14So, lots of work ahead, busy year, a bit of travel in there as well.
1:14:16 > 1:14:19OK. Now we're making the salad for this.
1:14:19 > 1:14:21So this is the raw butternut squash.
1:14:21 > 1:14:24Got the raw butternut squash, you've got the red onion.
1:14:24 > 1:14:26Got some chestnuts that have been pre-roasted off.
1:14:26 > 1:14:29It's very important that when we do roast the chestnuts off
1:14:29 > 1:14:31that you have to sort of prick them, or cut them first,
1:14:31 > 1:14:33otherwise they sort of blow up in your face,
1:14:33 > 1:14:34which you don't want to do.
1:14:37 > 1:14:38So, you're just getting colour on that
1:14:38 > 1:14:40- and then we finish it off in the oven?- That's right.
1:14:40 > 1:14:42Lovely and golden.
1:14:43 > 1:14:45There you go.
1:14:46 > 1:14:49I'm there with this one.
1:14:49 > 1:14:50That all goes in.
1:14:50 > 1:14:54Then you take some of the dressing you want me to dress that with...
1:14:55 > 1:14:57..your remaining dressing. There you go.
1:14:57 > 1:14:58Break up some cranberries into it.
1:14:58 > 1:15:02- A bit of cranberries. - Same with the chestnuts.
1:15:02 > 1:15:04You can have some of my parsley, because you're a bit slow...
1:15:04 > 1:15:05So...
1:15:06 > 1:15:09- You're doing well, though, you are doing well.- Very harsh.
1:15:09 > 1:15:10- You love it, James.- Chestnuts.
1:15:10 > 1:15:14- Yes, the chestnuts you can just break up into it.- OK.
1:15:14 > 1:15:16That's easy enough.
1:15:16 > 1:15:17I can do that.
1:15:18 > 1:15:21There we go. So, what type of food are you going to be doing
1:15:21 > 1:15:22at the new restaurant, then?
1:15:22 > 1:15:24Have you decided yet?
1:15:24 > 1:15:27Is it a new venture, or...? What's...?
1:15:27 > 1:15:31My food is like any food - you need to be very much ingredient-led,
1:15:31 > 1:15:32guided by the seasons,
1:15:32 > 1:15:35and it's how I am, you know, with my food and my cooking.
1:15:36 > 1:15:39A bit of French influence, funnily enough,
1:15:39 > 1:15:43but I would say a bit of European in there as well.
1:15:43 > 1:15:46It's been the cooking that I've done for the last 15 years.
1:15:48 > 1:15:51What about influences from New Zealand as well?
1:15:51 > 1:15:55There will be the odd dish, from Samoa as well.
1:15:55 > 1:15:56I think that's something sort of...
1:15:56 > 1:15:59Especially going back into my background with Samoan food,
1:15:59 > 1:16:02it's sort of something you need to teach people about
1:16:02 > 1:16:05over the process of running the restaurant.
1:16:05 > 1:16:07But, yeah, definitely the odd special in there,
1:16:07 > 1:16:09especially when Dad comes visiting.
1:16:09 > 1:16:12"Where's my raw fish?"
1:16:12 > 1:16:14- Right, the salad is ready. - Salad is ready.
1:16:14 > 1:16:16- ..speciality for Samoa?- I'm sorry?
1:16:16 > 1:16:18- What is the main speciality in Samoa?- Oh, my God.
1:16:18 > 1:16:23Anything that involves coconut cream, coconut milk.
1:16:23 > 1:16:25You know, that's what we build rugby players on.
1:16:25 > 1:16:28- And fish, I guess, obviously? - Fish, fresh seafood...
1:16:28 > 1:16:29That was aimed at the English,
1:16:29 > 1:16:31the Italians and the French, that one, wasn't it?
1:16:31 > 1:16:33I'm Jamaican, so I'm all right, actually.
1:16:33 > 1:16:35LAUGHTER
1:16:35 > 1:16:37You pass for a Samoan, actually. You'd be all right.
1:16:37 > 1:16:39That's why I didn't get involved.
1:16:39 > 1:16:42I drink coconut milk. I love it.
1:16:42 > 1:16:44- A bit of butter in the pan.- Yeah.
1:16:44 > 1:16:47Some chopped, of those chestnuts as well.
1:16:48 > 1:16:50OK.
1:16:50 > 1:16:52- If you could put some of that salad onto the plate.- I can do.
1:16:52 > 1:16:54I'll do the quail.
1:16:54 > 1:16:55- OK.- OK.
1:16:57 > 1:16:59And take our quail, which I'm just reheating
1:16:59 > 1:17:01back on the pan, on the grill. OK.
1:17:04 > 1:17:06I love this dish.
1:17:06 > 1:17:08So delicious, but it's farmed nowadays.
1:17:08 > 1:17:10- It's wonderful, isn't it? - Absolutely.
1:17:10 > 1:17:13- You can get it all year round. - You can get in the UK as well.
1:17:13 > 1:17:16They've got amazing quail farms over here.
1:17:16 > 1:17:19A little bit of butter, chestnuts, parsley...
1:17:21 > 1:17:22..over your quail.
1:17:22 > 1:17:24- And that's it. That easy. - So give us the name of this.
1:17:24 > 1:17:28So, we've got grilled, brined quail with a butternut salad.
1:17:28 > 1:17:30How easy is that?
1:17:35 > 1:17:39- Wonderful. Right... - Are you ready? Are you ready?
1:17:39 > 1:17:42- Have you heard that? He's hungry. - You've got competition now.
1:17:42 > 1:17:45- Do you want to try that first?- No, no.
1:17:45 > 1:17:48OK, so this is going to make me look like
1:17:48 > 1:17:51- one of them rugby players, right? - Well, there's no coconut milk in it.
1:17:51 > 1:17:54- You might need to make a few more to make...- That's the secret.
1:17:54 > 1:17:57- OK, let's just... - It looks really vibrant.
1:17:57 > 1:17:59I love that - the colours are vibrant.
1:17:59 > 1:18:00He's hungry!
1:18:00 > 1:18:02OK.
1:18:03 > 1:18:05Now... OK. Now...
1:18:06 > 1:18:07Oh... OK.
1:18:10 > 1:18:12- Happy with that?- That is delicious.
1:18:12 > 1:18:14- Pretty good, eh?- That is delicious.
1:18:19 > 1:18:21Well, Richard Blackwood looked like he was enjoying that,
1:18:21 > 1:18:23and I can see why - it looked delicious.
1:18:23 > 1:18:26Right, when cricketer Michael Vaughan came to the studio
1:18:26 > 1:18:28to face his food heaven or food hell,
1:18:28 > 1:18:29he was batting for beef,
1:18:29 > 1:18:31but would he have to make do with Moroccan food?
1:18:31 > 1:18:33Let's find out.
1:18:33 > 1:18:35Food heaven would be a lot of people's food heaven,
1:18:35 > 1:18:37- I would have thought. - Yeah, especially up north.
1:18:37 > 1:18:39Wasn't two of our callers, but, you know, pie and peas -
1:18:39 > 1:18:43proper pie with some beef here, we've got some onions, some carrots.
1:18:43 > 1:18:45Alternatively, it could be the old...
1:18:45 > 1:18:49Well, more meat with lamb shank, but all these spices, Moroccan spices...
1:18:49 > 1:18:50Thought that was a Bloody Mary there.
1:18:50 > 1:18:53Yeah! Well, tabbouleh salad, but it's a tomato-based sauce.
1:18:53 > 1:18:55What do you think these lot have decided?
1:18:55 > 1:18:58Cos these were the holder of the key, really.
1:18:58 > 1:19:00I can guarantee it'll be the hell.
1:19:00 > 1:19:03You're not wrong, as well, cos they've both gone for hell!
1:19:03 > 1:19:04Don't take it personally.
1:19:04 > 1:19:07We'll move this out of the way, and if you can lose the stock,
1:19:07 > 1:19:08the beer, and the puff pastry.
1:19:08 > 1:19:10It is really nice.
1:19:10 > 1:19:13You can take this away with you at the end.
1:19:13 > 1:19:16So, if you can grab me a little bit of oil, out of that bottle,
1:19:16 > 1:19:19that would be great, and we'll start sealing off this lamb.
1:19:19 > 1:19:21Now, guys, if you can make me the tabbouleh, that would be great.
1:19:21 > 1:19:24Meanwhile, we'll start searing off this lamb.
1:19:24 > 1:19:26So, to make the tabbouleh,
1:19:26 > 1:19:30we've got to warm up some chicken stock.
1:19:30 > 1:19:32You can, of course, use water.
1:19:32 > 1:19:34You don't have to warm it up -
1:19:34 > 1:19:37you can actually just leave the bulgur wheat just soaking overnight,
1:19:37 > 1:19:38but this is the bulgur wheat.
1:19:40 > 1:19:42- Here it is.- It's a bit like couscous, James.- Well, it's not...
1:19:42 > 1:19:44Yeah, couscous is obviously manufactured.
1:19:44 > 1:19:46This is just cracked grain, so...
1:19:48 > 1:19:50- It needs soaking, you wouldn't want to eat it like that, but...- No!
1:19:50 > 1:19:53- That's the key to it.- I think I found that out.- Yeah, exactly!
1:19:53 > 1:19:56Can't believe you've just eaten it!
1:19:56 > 1:19:58Right, and you just basically...
1:19:58 > 1:20:01We're going to seal this off, just to get a bit of colour on this.
1:20:01 > 1:20:03Now, these are the lamb shanks that,
1:20:03 > 1:20:06certainly when I was training in London, these were very cheap.
1:20:06 > 1:20:07Cheap as, yeah.
1:20:07 > 1:20:10About sort of 10-15 pence each, but now they've become really trendy,
1:20:10 > 1:20:13with these lot using them a lot.
1:20:13 > 1:20:14That's gastro-pubs, isn't it?
1:20:14 > 1:20:16Yeah, but... To start with, you seal that off,
1:20:16 > 1:20:19so you get a nice bit of colour.
1:20:19 > 1:20:22So, these guys are preparing our salad - loads and loads of herbs.
1:20:22 > 1:20:25Some pomegranate, lemon,
1:20:25 > 1:20:29we've got pistachio nuts going in there as well, all into the salad.
1:20:29 > 1:20:31You put that in raw,
1:20:31 > 1:20:33at the end, once you've soaked this for a while,
1:20:33 > 1:20:35so as soon as that comes to the boil
1:20:35 > 1:20:37I'll show you what it looks like.
1:20:37 > 1:20:41You've got in there, sealing this lot off.
1:20:41 > 1:20:42Like that.
1:20:42 > 1:20:44All right?
1:20:44 > 1:20:45Pop that in there.
1:20:46 > 1:20:48And then you throw in your onions.
1:20:49 > 1:20:51Like that. Start this.
1:20:51 > 1:20:53Little bit of garlic.
1:20:53 > 1:20:57And then we've got the dreaded spices that you don't like.
1:20:59 > 1:21:00Look at that.
1:21:00 > 1:21:03What is it about Moroccan cooking, then, you don't like?
1:21:03 > 1:21:06It's the hotness, I mean, and...
1:21:06 > 1:21:11I don't mind spices, it's just when it becomes that... I love a curry.
1:21:11 > 1:21:15- I was going to say, yeah. - I'll never touch a vindaloo or...
1:21:15 > 1:21:17Well, it's not as hot as that, it's not like that,
1:21:17 > 1:21:18it's actually quite mild,
1:21:18 > 1:21:21cos the spices in there, you've got ras el hanout,
1:21:21 > 1:21:24- which is that one.- I thought you were going to do that trick...- Yeah!
1:21:24 > 1:21:25This is ras el hanout.
1:21:25 > 1:21:28You've got a little bit of turmeric, you've got paprika,
1:21:28 > 1:21:30a little bit of cayenne in there,
1:21:30 > 1:21:32we've got nutmeg, cinnamon, and ground coriander,
1:21:32 > 1:21:36all gone in there, and then we throw in the tomatoes.
1:21:37 > 1:21:39Tinned tomatoes, they go in.
1:21:39 > 1:21:40Saffron.
1:21:40 > 1:21:42Little pinch of saffron.
1:21:42 > 1:21:43And then this stuff.
1:21:43 > 1:21:46This is pomegranate molasses.
1:21:49 > 1:21:50That's quite strong.
1:21:52 > 1:21:53You don't want to taste it like that,
1:21:53 > 1:21:55- you need to taste it in this little...- Oh!
1:21:55 > 1:21:58Will you give me some pre-warning when I start tasting things, please?
1:21:59 > 1:22:02- Yeah. You don't eat it like that... - I'm your dream guest, aren't I?
1:22:02 > 1:22:04I'll eat anything!
1:22:04 > 1:22:06You need to put it in the food.
1:22:06 > 1:22:09- Right, pomegranate molasses, honey. - Yeah, I don't mind that.
1:22:09 > 1:22:13- You're all right with that?- I'm OK with that.- That goes in there.
1:22:13 > 1:22:17And cos tagines should be all about not just this mixture here -
1:22:17 > 1:22:20you need a little bit of liquid.
1:22:20 > 1:22:22- Is that stock?- That's stock, yeah. That's all right.
1:22:22 > 1:22:24That's safe to eat.
1:22:26 > 1:22:28And then the idea being
1:22:28 > 1:22:30you heat all this lot up,
1:22:30 > 1:22:33and then you put this mixture of bits and pieces in,
1:22:33 > 1:22:36cos the secret of tagine is the fruit with the meat, as well.
1:22:36 > 1:22:39So you can put apricots...
1:22:39 > 1:22:42You could put dried apricots, dried dates.
1:22:42 > 1:22:44- And this is the idea that you hate, isn't it?- I don't like apricots.
1:22:44 > 1:22:47Well, this is the idea of food hell, that you don't like apricots,
1:22:47 > 1:22:49so I'm sticking them in there as well, you see.
1:22:49 > 1:22:51But I didn't even tell them that I don't like apricots.
1:22:51 > 1:22:54- Almonds?- I'm not bad with almonds.
1:22:54 > 1:22:56- Olives?- Ugh!
1:22:56 > 1:22:57All right.
1:22:57 > 1:23:00- They're going to go in. Trust me... - This is like being in the jungle.
1:23:00 > 1:23:03Well, no, it's not that bad! It's all right in the end.
1:23:03 > 1:23:05And then you pop the lamb back in.
1:23:07 > 1:23:10Like that, you see. Right, you can see this.
1:23:10 > 1:23:13This is, basically, the stock's gone over that,
1:23:13 > 1:23:16you cover it up with clingfilm, leave it, and you end up with that.
1:23:16 > 1:23:18Now THAT's safe to eat. Try that.
1:23:18 > 1:23:21- Are you sure?- Yeah, trust me, it's all right, yeah.
1:23:23 > 1:23:26I could be ill for weeks after this. You're stuffing me...
1:23:26 > 1:23:29- It'll stop you doing Strictly, anyway.- Oh!
1:23:29 > 1:23:31- This all right?- Yeah, yeah.
1:23:31 > 1:23:33- That's all right? - And there's no spices in that?
1:23:33 > 1:23:35Not yet, anyway, cos we're about to put some in.
1:23:35 > 1:23:39And then you cover this over. Now, this is the tagine part.
1:23:39 > 1:23:41Tagine is the pot which you cook it in.
1:23:41 > 1:23:44- OK.- That's where the word "tagine" comes from.
1:23:44 > 1:23:46And then we basically cover it over.
1:23:46 > 1:23:48You can cook it on the stove like that.
1:23:48 > 1:23:49Alternatively, I've popped mine in the oven.
1:23:49 > 1:23:52It's entirely up to you whether you want to cook it in the oven
1:23:52 > 1:23:56or on a stove, but you just gently, gently, gently cook this.
1:23:56 > 1:23:57We'll just switch that on.
1:23:57 > 1:23:59Is this the moment that I've been waiting for?
1:23:59 > 1:24:01"Here's one that we made earlier."
1:24:01 > 1:24:02- Yeah.- Yes!- Unless you want to wait two hours.
1:24:02 > 1:24:04I've always wanted to be on a show like that.
1:24:04 > 1:24:06And it goes in there for at least two hours.
1:24:06 > 1:24:09Now, lamb shanks - the longer they're in the oven,
1:24:09 > 1:24:11the better they become as well,
1:24:11 > 1:24:13so we're going to take our mixture here...
1:24:13 > 1:24:16and make our salad out of this, first of all.
1:24:16 > 1:24:20So we leave that, and you end up with this sort of soaked...
1:24:22 > 1:24:23..wheat mixture.
1:24:23 > 1:24:25And then we've got loads of herbs.
1:24:25 > 1:24:28Do you want to chuck us the herbs from over there?
1:24:28 > 1:24:29And the pistachio nuts.
1:24:29 > 1:24:31- Are you all right with pistachio nuts?- Yes.
1:24:31 > 1:24:34- I like those. - Just put one or two in.
1:24:34 > 1:24:37LAUGHTER
1:24:37 > 1:24:39Bit of that. Lemon gone in.
1:24:39 > 1:24:40And then you mix this together,
1:24:40 > 1:24:42but I think the secret of this is
1:24:42 > 1:24:44you need to put plenty of colour in it,
1:24:44 > 1:24:47like the herbs and everything else, so...
1:24:47 > 1:24:50- See that? It's not that bad, is it? - No, that looks nice.- See?
1:24:50 > 1:24:53It's those olives I'm worried about.
1:24:53 > 1:24:55- They're in there.- I know.
1:24:55 > 1:24:56So, good pinch of salt.
1:24:56 > 1:25:00There we go. And we've got our lovely tabbouleh.
1:25:00 > 1:25:02Now, just on its own, that just...is great.
1:25:02 > 1:25:04But then...
1:25:04 > 1:25:06obviously, we've got this.
1:25:07 > 1:25:09The tagine.
1:25:10 > 1:25:12And then I'll just...
1:25:15 > 1:25:17- You see?!- Splendid.
1:25:17 > 1:25:19And then, if we do this, you've got some...
1:25:21 > 1:25:24- I take it you're all right with coriander?- Yes.
1:25:24 > 1:25:27That was a good job, cos I just put loads of it in. Salt and pepper.
1:25:27 > 1:25:30- I like that. - And then this is where...
1:25:30 > 1:25:33See, I just think that looks great on its own, as a nice little salad.
1:25:33 > 1:25:35- Absolutely.- Pomegranate.
1:25:35 > 1:25:37You know, we've got the pomegranate molasses in there,
1:25:37 > 1:25:39and then you've got the pomegranate in here.
1:25:39 > 1:25:42They must have told you that - that's the super food.
1:25:42 > 1:25:44Looks very healthy as well.
1:25:44 > 1:25:47James, that would go really well with your caller's poached salmon
1:25:47 > 1:25:50- that she wanted to do, as well. - Actually, yeah, really good.
1:25:50 > 1:25:53Little bit of salt, little bit of pepper over the top.
1:25:54 > 1:25:56And then, what I like to do, really, as well,
1:25:56 > 1:25:58is finish this off with some butter,
1:25:58 > 1:26:01but they've nicked it all in this studio, so...
1:26:03 > 1:26:06You can just serve this, but the secret of this is, you can ac...
1:26:06 > 1:26:09You should be able to eat it with a spoon.
1:26:10 > 1:26:12Not even a fork.
1:26:13 > 1:26:17- So you can just put that... - Imagine how much they cost now.
1:26:19 > 1:26:21- It looks lovely.- See?
1:26:22 > 1:26:25And this tagine... And you see, with the tomato base,
1:26:25 > 1:26:27in the sauce, it cooks... I know you can still...
1:26:27 > 1:26:29You're looking for the olives, aren't you?
1:26:29 > 1:26:31Yeah. I can see them, the green one. There they are.
1:26:31 > 1:26:33I'll just fish them out, I'll just put more on.
1:26:33 > 1:26:35LAUGHTER
1:26:35 > 1:26:36But over the top.
1:26:38 > 1:26:41This is perfect, for, obviously, Strictly, you see.
1:26:41 > 1:26:43It's winter warming, getting you all ready,
1:26:43 > 1:26:45cos you're supposed to be in rehearsal now, aren't you?
1:26:45 > 1:26:48- Well, they've given us Saturday off.- Oh, have they? All right.
1:26:48 > 1:26:52- They said we've done so well in the week...- Really?
1:26:52 > 1:26:55There you go. I'll get you a knife and fork.
1:26:55 > 1:26:57Cos, of course, the tour starts - just remind everybody again.
1:26:57 > 1:27:01- Yeah, the tour starts next Friday in Birmingham.- Yeah.
1:27:01 > 1:27:04So we go from Birmingham up to Newcastle, then to Manchester,
1:27:04 > 1:27:07then we come down to London, and then we go back up to Nottingham.
1:27:07 > 1:27:10We finish in Sheffield on February 10th - that's my hometown.
1:27:10 > 1:27:12- Right.- And that'll be the last time I ever dance.
1:27:12 > 1:27:14And, of course, that's with Denise Van Outen.
1:27:14 > 1:27:16- You've got Fern Britton as well. - Fern Britton's on it,
1:27:16 > 1:27:20Dani Harmer, Lisa Riley, Denise, you said, Louis Smith, the champ.
1:27:20 > 1:27:22- And Phil Tufnell.- Great.
1:27:22 > 1:27:23The dancing goddess.
1:27:25 > 1:27:27The good, the bad, and the ugly. LAUGHTER
1:27:27 > 1:27:29Dive into that, tell us what you think.
1:27:29 > 1:27:32- All right, let's have a go at this. - It'll be hot. It'll be very hot.
1:27:35 > 1:27:37- Looks great. - So you're actually quite...
1:27:37 > 1:27:40- Stop piling the olives on the side! Look!- Is he doing it?
1:27:40 > 1:27:41LAUGHTER
1:27:41 > 1:27:43Get rid of them.
1:27:43 > 1:27:45- Yeah.- What do you reckon?
1:27:45 > 1:27:47- It's not that bad, is it? - It's very, very nice.- Yeah.
1:27:47 > 1:27:49But it's not that spicy, it's...
1:27:49 > 1:27:52- No, it's lovely. Fragrant.- Bit hot.
1:27:53 > 1:27:56But it's not that spicy. I think that's the secret with the tagine.
1:27:56 > 1:27:59Here, cool it down with a glass of wine. But the secret with tagine is
1:27:59 > 1:28:02don't add too much spice, keep it nice and mild.
1:28:02 > 1:28:04There you go. You're well-deserved -
1:28:04 > 1:28:06not for your omelette, but for your prawns.
1:28:10 > 1:28:13I think Michael would agree with me when I say
1:28:13 > 1:28:14that dish was never hell enough,
1:28:14 > 1:28:16although I think maybe the olives
1:28:16 > 1:28:18were a step too far for him, to be honest.
1:28:18 > 1:28:19That's all we've got time for
1:28:19 > 1:28:20on this instalment of Best Bites.
1:28:20 > 1:28:23Hope you've enjoyed taking a look back at some of the tasty food
1:28:23 > 1:28:25from the Saturday Kitchen archive,
1:28:25 > 1:28:26and hopefully you've been inspired
1:28:26 > 1:28:28to get cooking and try something new.
1:28:28 > 1:28:31Here's to a great 2017. Thanks for watching.