0:00:02 > 0:00:04Good morning - we've got a fantastic menu lined up for you.
0:00:04 > 0:00:06It's packed with culinary inspiration -
0:00:06 > 0:00:08there's just one thing you need to do,
0:00:08 > 0:00:09and that's to put your feet up
0:00:09 > 0:00:11and get ready to enjoy another helping
0:00:11 > 0:00:13of Saturday Kitchen Best Bites.
0:00:35 > 0:00:36Welcome to the show.
0:00:36 > 0:00:38We have top chefs cooking fantastic food,
0:00:38 > 0:00:41and a large serving of celebrity guests, too.
0:00:41 > 0:00:44You won't want to miss any of the show.
0:00:44 > 0:00:46Coming up today, James Martin serves up
0:00:46 > 0:00:49a winter berry and vermouth sabayon for Emilia Fox.
0:00:49 > 0:00:51The formidable Sat Bains shows us
0:00:51 > 0:00:54an innovative take on British mutton,
0:00:54 > 0:00:57serving it up with roast red onions and pickled shallots.
0:00:57 > 0:01:00Plus, the ever-enthusiastic Mark Sargeant
0:01:00 > 0:01:03shows us how to elevate a humble soup.
0:01:03 > 0:01:05He makes a broccoli soup which he serves up
0:01:05 > 0:01:08with a goat's cheese cream, Parmesan crisps
0:01:08 > 0:01:09and finishes it all off
0:01:09 > 0:01:11with a perfectly poached duck egg.
0:01:11 > 0:01:14Battling it out for Omelette Challenge glory
0:01:14 > 0:01:15are Tom Kerridge and Rachel Allen -
0:01:15 > 0:01:18and Tom is determined to knock Gennaro from the top spot
0:01:18 > 0:01:20to take first place.
0:01:20 > 0:01:22Keep watching to see if he succeeds.
0:01:22 > 0:01:24Then it's over to Cyrus Todiwala,
0:01:24 > 0:01:27who's giving us a masterclass in Indian cuisine.
0:01:27 > 0:01:30He cooks grey mullet in a banana leaf and serves it up
0:01:30 > 0:01:32with a delicious egg and peanut salad.
0:01:32 > 0:01:33Delicious.
0:01:33 > 0:01:36And finally, actress Georgia May Foote
0:01:36 > 0:01:38faces her food heaven or food hell.
0:01:38 > 0:01:39Did she get her food heaven -
0:01:39 > 0:01:42chicken Kiev with a seasonal salad,
0:01:42 > 0:01:43garlic and cheese croutons?
0:01:43 > 0:01:46Or did she end up facing her food hell -
0:01:46 > 0:01:48lamb moussaka with griddled courgettes?
0:01:48 > 0:01:51You can find out what she got at the end of the show.
0:01:51 > 0:01:55But first it's over to the pride of Wales himself,
0:01:55 > 0:01:57who's making a fillet of salmon with curried mussels,
0:01:57 > 0:02:01proving that simple can be extremely impressive.
0:02:01 > 0:02:03It's Bryn Williams - welcome back, Bryn.
0:02:03 > 0:02:05- Morning, James. - So, on the menu is what?
0:02:05 > 0:02:08- Pan-fried salmon, curried mussels... - Yeah.
0:02:08 > 0:02:10So, we need to get a move on, so...
0:02:10 > 0:02:12We can cook this in real time, if we get a move on -
0:02:12 > 0:02:14so, we can cook salmon, mussels.
0:02:14 > 0:02:19If you can chop the vegetables into a brunoise - a large brunoise.
0:02:19 > 0:02:20- Right, OK.- All right.- OK.
0:02:20 > 0:02:22What I'm going to do first is take the salmon,
0:02:22 > 0:02:24cut it down a little bit, make it a little bit thinner,
0:02:24 > 0:02:26so we can cook it in real time.
0:02:26 > 0:02:29And it just goes to show, if you've prepared everything in advance,
0:02:29 > 0:02:31- like we have everything here... - Yeah.
0:02:31 > 0:02:35..you can cook dishes in advance very, very quickly in real time.
0:02:35 > 0:02:37You don't have to prepare and cook all day.
0:02:37 > 0:02:39So, a nice warm frying pan...
0:02:39 > 0:02:42So, you want a sort of large... Well, small diced, but...
0:02:42 > 0:02:45- Small diced.- ..not too small. - Not too small.- OK.
0:02:45 > 0:02:46So, we've seasoned the salmon.
0:02:46 > 0:02:51Just score the skin so that gets nice and crispy and stays flat.
0:02:51 > 0:02:53Into the frying pan, and that hopefully should take...
0:02:53 > 0:02:55How long have we got?
0:02:55 > 0:02:58- Er, seven minutes. - OK, that'll take seven minutes.
0:02:58 > 0:02:59Right!
0:02:59 > 0:03:02OK, so, we've got all the...the fish is in,
0:03:02 > 0:03:04you're chopping the vegetables.
0:03:04 > 0:03:06The next thing we want to do is cook the mussels.
0:03:06 > 0:03:08Again, it's very important with the mussels,
0:03:08 > 0:03:11- if we've got any mussels which are open...- Yeah.
0:03:11 > 0:03:14..you should not use them, so these are all...
0:03:14 > 0:03:17- The best way to tell that is just wash them.- Wash them, yeah.
0:03:17 > 0:03:19If they're closed, it means they're alive.
0:03:19 > 0:03:21- So, that's the best thing we need to do.- Right.
0:03:21 > 0:03:24- So, we're going to take some onion into the mussels.- Yeah.
0:03:24 > 0:03:26Little bit of parsley stalk.
0:03:27 > 0:03:28Now, this little bit that you...
0:03:28 > 0:03:31Well, the dish that you're doing, creating now,
0:03:31 > 0:03:32the sauce to go with it -
0:03:32 > 0:03:34inspired by your time at the Le Gavroche, innit?
0:03:34 > 0:03:37Yes, I was lucky enough to work for the Roux brothers
0:03:37 > 0:03:39for three years at Le Gavroche,
0:03:39 > 0:03:43- and this is one of the dishes we used to do on lunch menu...- Yeah.
0:03:43 > 0:03:49- ..was mouclade, which is a mussel... It's more of a soup.- Yeah.
0:03:49 > 0:03:52We just changed it out of that more into a garnish that we used
0:03:52 > 0:03:57with the salmon, so, this is a dish that was taught at Le Gavroche,
0:03:57 > 0:03:59and I think working there was the kind of place where they're amazing -
0:03:59 > 0:04:02you get to learn so much, you see all the ingredients,
0:04:02 > 0:04:05and, you know, their legacy, what the Roux brothers have created.
0:04:05 > 0:04:08- Yeah. - Most of the chefs in Britain
0:04:08 > 0:04:11- have been, somehow, through the Roux family...- Yeah.
0:04:11 > 0:04:13..in one way or another.
0:04:13 > 0:04:15- It's fantastic.- Because this is the thing you've been working on -
0:04:15 > 0:04:17it's on TV tomorrow night, innit?
0:04:17 > 0:04:22- It's on tomorrow night.- Yeah. - Good Food Channel...- Yeah.
0:04:22 > 0:04:25..and I've said my opinion, what I think of the Roux family,
0:04:25 > 0:04:27and I think if it wasn't for the Roux brothers,
0:04:27 > 0:04:30we wouldn't have all these dishes, all these great chefs,
0:04:30 > 0:04:33and I think we have a lot to thank...the Roux family...
0:04:33 > 0:04:34So, you've chopped the vegetables.
0:04:34 > 0:04:38- Yeah.- What we're going to do first is add the onions.
0:04:38 > 0:04:42- Yeah.- Get them coloured off, nice and warm.
0:04:42 > 0:04:44Again, we're lightly season the vegetables -
0:04:44 > 0:04:46just because we're cooking the mussels...
0:04:46 > 0:04:48- Yeah.- ..we're going to keep the juice.- Right.
0:04:48 > 0:04:52The juice is quite salty, it's going into this. So, in it goes.
0:04:52 > 0:04:53Little bit of butter for you.
0:04:53 > 0:04:55Concentrate on this, cos they will be watching.
0:04:55 > 0:04:58I know, yeah - right, you make sure you've cut it right,
0:04:58 > 0:05:01- otherwise they'll be phoning you up, as well.- Yeah.
0:05:01 > 0:05:02OK, so, in with the onions.
0:05:02 > 0:05:05- You see, now, the mussels are cooked.- Yeah.
0:05:05 > 0:05:08The way we know the mussels are cooked
0:05:08 > 0:05:10is they're all opened up.
0:05:10 > 0:05:12- So, these are now cooked.- Yeah.
0:05:12 > 0:05:16All you need to do now is just drain the mussels.
0:05:18 > 0:05:20- Leave them to cool down a little bit...- Right.
0:05:20 > 0:05:23- ..and then we can just literally pick 'em out the shell.- Yeah.
0:05:23 > 0:05:26Obviously we want to keep the liquid.
0:05:26 > 0:05:29Loads of flavour in there - so, that's important,
0:05:29 > 0:05:30that we keep the liquid.
0:05:30 > 0:05:31- Want me to do these, then? - Yes, please.
0:05:31 > 0:05:34- There's a sink in the back if you want to wash your hands.- Yeah.
0:05:34 > 0:05:38So, we've got a little bit of onion, little bit of curry powder -
0:05:38 > 0:05:41again, you can put as much or as little curry powder
0:05:41 > 0:05:44- in it as you want. - Yeah.- For me, I'm not...
0:05:44 > 0:05:47I don't like very, very hot curries, but I like a little bit of spice.
0:05:47 > 0:05:49So, if you like it nice and spicy, put more in.
0:05:49 > 0:05:51If you don't, take it out.
0:05:51 > 0:05:53- That's mild curry powder you've got. - That's mild curry powder.
0:05:53 > 0:05:56If you're like my dad, you don't put any curry powder at all in it.
0:05:56 > 0:05:58- LAUGHTER - He doesn't like curry powder.- Right.
0:05:58 > 0:06:01That's what happens when you're a farmer's son, you know what I mean?
0:06:01 > 0:06:05- OK, so, in with the vegetables. - Yeah.- In with the potatoes.
0:06:05 > 0:06:06In with the carrots.
0:06:06 > 0:06:08We just want to sweat this down, now.
0:06:08 > 0:06:10Start to soften them all off.
0:06:10 > 0:06:13Now, last time you were on, and, particularly, Odette's,
0:06:13 > 0:06:14you'd just opened this, um...
0:06:14 > 0:06:17Well, like a chef's table, but like a little private dining room.
0:06:17 > 0:06:20It is, um... What we've done, we've created a chef's table
0:06:20 > 0:06:22where you have your own private chef,
0:06:22 > 0:06:25so there'll be a chef allocated just to your table, so you can have
0:06:25 > 0:06:28a chef's table experience, but in your own environment.
0:06:28 > 0:06:30You're not sat in the middle of the kitchen
0:06:30 > 0:06:32- with all the heat and the noise... - Love that.
0:06:32 > 0:06:35- So, it's all about - you can see how we cook your dinner.- Yeah.
0:06:35 > 0:06:36You can get involved.
0:06:36 > 0:06:38Some of the customers get up and cook their own souffle.
0:06:38 > 0:06:39GUESTS CHUCKLE
0:06:39 > 0:06:42- So, it all depends how involved you want to be.- Eh?!
0:06:42 > 0:06:44So, we do less work, we charge them.
0:06:44 > 0:06:45- Yeah!- It's great fun.
0:06:45 > 0:06:47But that's the thing - a lot of people, now,
0:06:47 > 0:06:50are interested to see how things are prepared, you know,
0:06:50 > 0:06:53the method of cooking, and what we've done is created this room
0:06:53 > 0:06:56where you can... You can actually ignore us, if you want to,
0:06:56 > 0:06:58and we leave you alone, or you can get involved
0:06:58 > 0:07:00- and help to cook your own dinner. - Right.- That's what's great about it.
0:07:00 > 0:07:02Now, the secret of cooking these quite small -
0:07:02 > 0:07:05or cutting these quite small - is they all cook at the same time.
0:07:05 > 0:07:06A lot of people think a lot of people think,
0:07:06 > 0:07:08"Oh, it's being cheffy," we're showing off -
0:07:08 > 0:07:10but what it is, if you cook them all the same size,
0:07:10 > 0:07:11they'll cook at the same time,
0:07:11 > 0:07:15- so you haven't got a raw one and... - Right.- ..and an overcooked one.
0:07:15 > 0:07:16Do you keep this juice in here, or...?
0:07:16 > 0:07:21- Yes, a little bit of white wine... - Yeah.- ..into the vegetables.
0:07:23 > 0:07:25We're going to take some of this juice now.
0:07:25 > 0:07:26There you go.
0:07:26 > 0:07:29Again, reducing it, keep it nice and hot...
0:07:29 > 0:07:31Quick tip is to leave that, really, and let the...
0:07:31 > 0:07:33- If there's any grit or anything... - Exactly.
0:07:33 > 0:07:35- ..it settles on the bottom. - Very important -
0:07:35 > 0:07:37- you don't want to pour in the grit in there at all.- Yeah.
0:07:37 > 0:07:39Just going to turn over the salmon.
0:07:39 > 0:07:42- We see a nice, crispy skin there. - Mm!- Yeah.
0:07:42 > 0:07:45- And it's important now that we reduce the liquid.- Yeah.
0:07:45 > 0:07:47Don't go... Don't want to throw the cream straight in,
0:07:47 > 0:07:50so it's very important that we reduce the liquid.
0:07:50 > 0:07:52- So, the vegetables are cooking. - Yeah.
0:07:52 > 0:07:55Reducing the white wine and the mussel stock.
0:07:55 > 0:07:57In with some double cream.
0:07:57 > 0:07:59Not too much cream - you don't want it too heavy.
0:07:59 > 0:08:01It's all about the balance of flavours -
0:08:01 > 0:08:03and that's one thing the Roux brothers teach you,
0:08:03 > 0:08:06it's about the balance of ingredients and flavours.
0:08:06 > 0:08:08So, a little bit of salt in there to finish off.
0:08:08 > 0:08:11- How many of these do you want? - Yeah, that's enough.
0:08:11 > 0:08:12- Is that enough?- That's enough.
0:08:12 > 0:08:14It's important, now - these mussels are cooked,
0:08:14 > 0:08:16- we don't want to boil them. Just want to heat them up.- Yeah.
0:08:16 > 0:08:19So, we add it into the sauce,
0:08:19 > 0:08:22and what we can do now is turn the heat off,
0:08:22 > 0:08:25because the mussels are cooked,
0:08:25 > 0:08:27add the chopped chives,
0:08:27 > 0:08:28and hopefully...
0:08:28 > 0:08:30Now, are you just cooking that
0:08:30 > 0:08:32in, what, a little bit of butter and olive oil, that salmon?
0:08:32 > 0:08:35We've just literally started off in olive oil,
0:08:35 > 0:08:38and then finish off in butter, just to keep it nice and moist.
0:08:38 > 0:08:41If you start off in butter, what happens, it'll burn instantly,
0:08:41 > 0:08:44so it's very important, you start off in olive oil,
0:08:44 > 0:08:47then add the butter towards... You know, at the end of the cooking.
0:08:47 > 0:08:48- Sounds good to me.- So...
0:08:48 > 0:08:51- Sauce is there...- Do you want some black pepper for that?
0:08:51 > 0:08:56Just a little bit of black pepper. A squeeze of lemon juice.
0:08:56 > 0:08:58- There we go.- Now, this is when you could just serve that
0:08:58 > 0:09:01- as a little soup... - At Le Gavroche, that's what we did -
0:09:01 > 0:09:02that was served as a soup for lunchtime.
0:09:02 > 0:09:04We've just adapted it, so it's a little bit lighter,
0:09:04 > 0:09:06a little bit, you know...
0:09:06 > 0:09:08Didn't you think that dish at Le Gavroche was good enough?
0:09:08 > 0:09:10- You had to change it?- No, no, no, I'm not saying that at all! No!
0:09:10 > 0:09:11LAUGHTER
0:09:11 > 0:09:13You're trying to get me into trouble!
0:09:13 > 0:09:14Funnily enough, he's on the phone now.
0:09:14 > 0:09:17- Do you want to speak to him? - No, I don't!- I'm only joking!
0:09:17 > 0:09:19You know, just... I think it's important, as a chef,
0:09:19 > 0:09:21you put your own personality on things,
0:09:21 > 0:09:23- and this is my twist on that.- Yeah.
0:09:23 > 0:09:26I just loved it, as the ingredients and the combination of flavour,
0:09:26 > 0:09:29and I just think by changing something that you love,
0:09:29 > 0:09:31and just something that's already fantastic,
0:09:31 > 0:09:33you just put a twist on it.
0:09:33 > 0:09:34You can't go wrong.
0:09:34 > 0:09:38We're just going to finish off with a little bit of lemon juice.
0:09:38 > 0:09:40Here you go. Turn that off.
0:09:40 > 0:09:43And that salmon you can serve nice and pink in the middle.
0:09:43 > 0:09:45Nice and pink. It's important you can serve it nice and pink.
0:09:45 > 0:09:48And that is my pan-fried salmon, curried mussels.
0:09:48 > 0:09:51- Easy as that. Going to wipe the plate.- All in real time.
0:09:51 > 0:09:52APPLAUSE
0:09:56 > 0:09:57I think that's the first...
0:09:57 > 0:10:00That's the first time we've had a ripple of applause!
0:10:00 > 0:10:01- Bring it over here!- There we go.
0:10:01 > 0:10:02Right, have a seat over there.
0:10:02 > 0:10:05- The ladies are salivating.- Yeah!
0:10:05 > 0:10:07Dive into that. It's so simple, and that's the key to it.
0:10:07 > 0:10:10- Do I get to go first?- Yeah. - We cooked that in six or seven minutes.
0:10:10 > 0:10:11It's all about preparation.
0:10:11 > 0:10:14If you have all the ingredients in front of you, you can do anything.
0:10:14 > 0:10:16You know, cooking's very simple, and it should be fun.
0:10:16 > 0:10:18Have it all ready, six or seven minutes.
0:10:18 > 0:10:20- And keep it as simple... - It's like my favourite thing.
0:10:20 > 0:10:22..as literally potatoes, carrots and celery.
0:10:22 > 0:10:23- Keep it nice and simple.- Yeah.
0:10:23 > 0:10:25And the mussels - I suppose the curry powder works well
0:10:25 > 0:10:27- with the mussels. - It just gives another dimension.
0:10:27 > 0:10:29It's not a hot curry, it's flavoursome,
0:10:29 > 0:10:31more than anything else.
0:10:31 > 0:10:32Happy with that?
0:10:32 > 0:10:34Love it! Cos I was a bit worried with the whole curry thing -
0:10:34 > 0:10:36I like a curry, don't get me wrong, but...
0:10:36 > 0:10:37It's only a little bit of spice.
0:10:37 > 0:10:40It's to touch, it's lovely, the salmon's gorgeous.
0:10:40 > 0:10:41- Bit of background flavour.- Yeah.
0:10:41 > 0:10:43I thought she wasn't going to pass it.
0:10:43 > 0:10:44Yeah - I don't think you're getting...
0:10:44 > 0:10:46It doesn't get any further than Joanna!
0:10:51 > 0:10:52Oh, yeah, really?
0:10:52 > 0:10:56A dish that Bryn totally did not steal from the Roux brothers...
0:10:56 > 0:10:57We believe you, Bryn(!)
0:10:57 > 0:11:00Coming up, James cooks his winter berry sabayon,
0:11:00 > 0:11:02but before that, it's over to Rick Stein,
0:11:02 > 0:11:05who's on the trail of a famous French vermouth.
0:11:06 > 0:11:09On our journey down through the Canal Lateral de la Garonne
0:11:09 > 0:11:11and the Canal du Midi,
0:11:11 > 0:11:13we pass by loads of wineries where you could stop off
0:11:13 > 0:11:17and taste as many wines as you like, to your heart's content.
0:11:18 > 0:11:21- It's really good! - Oh, the rose's lovely.
0:11:21 > 0:11:23I would drink that, no problem.
0:11:23 > 0:11:25'Some were OK, some were good,
0:11:25 > 0:11:27'and some, like this one,
0:11:27 > 0:11:31'recommended by Lee at Argeliers, were bloomin' marvellous.'
0:11:31 > 0:11:33Do you know, that's really good.
0:11:33 > 0:11:35I'm not - I'm not joking, that really is nice!
0:11:35 > 0:11:38I mean, compared with the sort of stuff we used to drink
0:11:38 > 0:11:40in the '60s and '70s, it is fantastic.
0:11:40 > 0:11:41What is it?
0:11:41 > 0:11:4493 cents a litre - my gosh!
0:11:44 > 0:11:47Just less than 65p a litre, I suppose,
0:11:47 > 0:11:50knocks it out at 40p a bottle.
0:11:50 > 0:11:53Mind you, see, this is a dead giveaway -
0:11:53 > 0:11:55this has actually won medals at the Macon Wine Fair.
0:11:55 > 0:11:56That's not bad at all.
0:11:56 > 0:11:59- That's a good standard. - So, they're good.
0:11:59 > 0:12:02Yeah. Some of them - some of their wines have been good in the past.
0:12:02 > 0:12:05But, you know, you don't go downhill in modern winemaking any more.
0:12:05 > 0:12:07- Mm.- You stay the same or get better.
0:12:07 > 0:12:09Lee said you could smell the sea when you get here,
0:12:09 > 0:12:11and I can smell it - we're just coming in to Agde,
0:12:11 > 0:12:15and there's a lovely, sort of, salty tang in the air.
0:12:15 > 0:12:17And, actually, Agde means a lot to me,
0:12:17 > 0:12:20cos I came here in the '60s on my way back from Australia,
0:12:20 > 0:12:23when I did a sort of backpacker's tour way back then,
0:12:23 > 0:12:26and the thing I remember best about it
0:12:26 > 0:12:29was it was the first bourride I ever had, I had here.
0:12:29 > 0:12:33But the great thing about this part of the Mediterranean,
0:12:33 > 0:12:35the French Mediterranean, is it's unspoilt.
0:12:35 > 0:12:38You can keep your Saint-Tropez and your Cannes and all that -
0:12:38 > 0:12:42it's so built-up and it's so, sort of, like, busy and commercial,
0:12:42 > 0:12:44where this is really the real thing.
0:12:46 > 0:12:50We were thinking of calling this series Bouillabaisse Or Bust.
0:12:50 > 0:12:53This dish, to me, is the ultimate seafood experience,
0:12:53 > 0:12:57with a divine fishy soup so deep in flavour,
0:12:57 > 0:12:58and which you eat first -
0:12:58 > 0:13:00and it's followed by the freshest of fish,
0:13:00 > 0:13:03that have been poached in the same soup.
0:13:03 > 0:13:06But I'm going to save that treat until I get to Marseille.
0:13:08 > 0:13:09We sat down the other day
0:13:09 > 0:13:12and worked out just how many locks we'd been through
0:13:12 > 0:13:15since we started our journey from Bordeaux,
0:13:15 > 0:13:19and, by my calculation, this should be lock number 175.
0:13:22 > 0:13:24Well, this is quite a momentous occasion for me,
0:13:24 > 0:13:27cos we've just passed through the last lock.
0:13:27 > 0:13:29The first lock was near Bordeaux,
0:13:29 > 0:13:32and locks have been our lives for the last month or so,
0:13:32 > 0:13:34so it's quite meaningful -
0:13:34 > 0:13:38and beyond is salt marsh, the Etang de Thau...
0:13:38 > 0:13:39HORN HONKS
0:13:39 > 0:13:41- Thank you. ..and the sea... - HORN BEEPS IN REPLY
0:13:41 > 0:13:45..and we've had tripe, we've had all kinds of cheeses,
0:13:45 > 0:13:48we've had shad, we've had eels, we've had cassoulet,
0:13:48 > 0:13:51we've had confit, we've had magrets, we've had foie gras,
0:13:51 > 0:13:54we've had fantastic wine from the Medoc,
0:13:54 > 0:13:56interesting little wines all the way down,
0:13:56 > 0:13:58and some great wines in the Languedoc,
0:13:58 > 0:14:01but now it's Mediterranean food all the way.
0:14:13 > 0:14:15So, this is the end of the famous Canal du Midi -
0:14:15 > 0:14:19or the beginning, if you happen to be heading for the Atlantic.
0:14:19 > 0:14:23I'm still not entirely comfortable with steering.
0:14:23 > 0:14:26There's a sign at the end that thanks you for your visit -
0:14:26 > 0:14:29well, merci beaucoup pour votre hospitalite.
0:14:30 > 0:14:32Well, this is quite a change
0:14:32 > 0:14:35after all those days and days of meandering through the canals
0:14:35 > 0:14:37under arches of trees!
0:14:37 > 0:14:40We're out here - it looks like the sea, but in fact, it's not.
0:14:40 > 0:14:41It's the Etang de Thau,
0:14:41 > 0:14:44it's a great big lake full of oysters and mussels.
0:14:44 > 0:14:47But the mistral's blowing quite a bit, and there's...
0:14:47 > 0:14:50Actually, Sonia's just been sent down to the cabins
0:14:50 > 0:14:51to close all the portholes!
0:14:56 > 0:14:58MUSIC: French Cook by Zanda
0:15:31 > 0:15:33The Etang du Thau is an inland sea,
0:15:33 > 0:15:36and its waters are renowned for superb seafood -
0:15:36 > 0:15:39oysters and mussels, especially -
0:15:39 > 0:15:42and something else which goes incredibly well
0:15:42 > 0:15:45with all sorts of fish and seafood is a vermouth
0:15:45 > 0:15:49which has been made here in the port of Marseillan for 200 years.
0:15:49 > 0:15:53Ernest Hemingway once said, "I love drinking martini.
0:15:53 > 0:15:56"It makes me feel so sophisticated."
0:15:56 > 0:16:00But I love cooking with Noilly "Prah" - or is it "Pratt"?
0:16:00 > 0:16:01We shall find out.
0:16:02 > 0:16:06My gosh, look at that! That's fantastic.
0:16:06 > 0:16:09- The enclosure.- The enclosure.
0:16:09 > 0:16:12This is a true flavour from the Languedoc,
0:16:12 > 0:16:16using local grapes like piquepoul from the slopes
0:16:16 > 0:16:17and clairette from the plains,
0:16:17 > 0:16:21and stored in oak barrels which are kept out in the Mediterranean sun
0:16:21 > 0:16:23for nearly a year.
0:16:23 > 0:16:25Now, then, one thing I want to ask you both -
0:16:25 > 0:16:27this is very serious for me -
0:16:27 > 0:16:31Jean-Louis, Audrey... How... Is it "Noy Prah", "Noyly Prah"?
0:16:31 > 0:16:34How do you pronounce it?
0:16:34 > 0:16:38- "Noyly Pratt".- "Noyly Pratt". - "Noyly Pratt".
0:16:38 > 0:16:40Fine. I will never forget that.
0:16:40 > 0:16:43What Jean-Louis was just telling me was about how it's produced,
0:16:43 > 0:16:45and I just think this is so interesting,
0:16:45 > 0:16:49cos I've been cooking with Noilly Prat for 25 years -
0:16:49 > 0:16:51but it was such a good idea.
0:16:51 > 0:16:55Mr Noilly noticed that these barrels were being transported by barge
0:16:55 > 0:16:58all around here, and there was something really special
0:16:58 > 0:17:02about the wine after it had been transported,
0:17:02 > 0:17:04and it was the concentration of the wine,
0:17:04 > 0:17:07the effect of the sunlight, the wind, the open air,
0:17:07 > 0:17:10that caused it to concentrate and get a bit oxidised,
0:17:10 > 0:17:12which improved the flavour,
0:17:12 > 0:17:16and that's what they're replicating here by putting it out in the sun,
0:17:16 > 0:17:18giving it wind, giving it a bit of rain,
0:17:18 > 0:17:20which has just caught us, so there you have it.
0:17:20 > 0:17:25So, after sunbathing for a year, the wine is then fortified
0:17:25 > 0:17:29with eau de vie and a mysterious blend of herbs and spices.
0:17:31 > 0:17:34Mm, that is so nice - I mean, so often when you smell dried herbs,
0:17:34 > 0:17:36they just smell of dust,
0:17:36 > 0:17:38but this is so pungent, it sort of smells...
0:17:38 > 0:17:42Well, I can tell there's 21 herbs and spices in this mix,
0:17:42 > 0:17:44and many of them are secret,
0:17:44 > 0:17:47but I can certainly see there's a lot of orange peel in there,
0:17:47 > 0:17:49and there's cloves, and I can see some coriander
0:17:49 > 0:17:53and I can see... I can smell nutmeg and...
0:17:53 > 0:17:55Yeah, a bit of cinnamon, too,
0:17:55 > 0:18:00and...a taste of quinine there, as well, of course.
0:18:00 > 0:18:03I wonder if they've got any vermouth, any wormwood in there -
0:18:03 > 0:18:06I think that's what makes you go blind, in absinthe.
0:18:06 > 0:18:10This dish really requires the flavour of those herbs and spices
0:18:10 > 0:18:13to come through in the finished sauce.
0:18:13 > 0:18:16I just pour some of the vermouth into an already hot saucepan,
0:18:16 > 0:18:18followed by about a pint of fish stock.
0:18:18 > 0:18:22I let that reduce until it becomes concentrated.
0:18:22 > 0:18:25I'm going to accompany this with some sliced cucumber.
0:18:25 > 0:18:28Well, not a lot of people use cucumber as a vegetable,
0:18:28 > 0:18:31but I think with fish, just very gently sauteed in butter,
0:18:31 > 0:18:32it works a treat.
0:18:32 > 0:18:35Everybody thinks of it as a salad vegetable,
0:18:35 > 0:18:37but it makes a very nice cooked vegetable, too.
0:18:39 > 0:18:41So, after melting some butter in a pan,
0:18:41 > 0:18:43I brush these John Dory fillets with it.
0:18:43 > 0:18:45These are really easy to get back at home.
0:18:45 > 0:18:49Season with sea salt and freshly ground black pepper,
0:18:49 > 0:18:52making sure that the stock is reducing beautifully.
0:18:52 > 0:18:55Actually, I heard a story in Cornwall about John Dory,
0:18:55 > 0:18:57that it comes from the French fishermen's nickname for it,
0:18:57 > 0:19:00"Jaune Doree", meaning "yellow gold",
0:19:00 > 0:19:04because, freshly caught, they have a lovely lemony gold sheen to them.
0:19:04 > 0:19:07These go under a hot grill for three minutes,
0:19:07 > 0:19:09while you get on with frying the sliced cucumbers
0:19:09 > 0:19:12with some more melted butter, salt and pepper.
0:19:14 > 0:19:15I cooked this dish in France,
0:19:15 > 0:19:18but it made me very homesick for Cornish John Dory.
0:19:21 > 0:19:23So, they look nicely done.
0:19:23 > 0:19:25That's three or four minutes.
0:19:25 > 0:19:27You may think that's not enough, but it is -
0:19:27 > 0:19:29as long as you've got a hot enough grill, of course.
0:19:29 > 0:19:33So, we'll just finish off the sauce, now, with a bit of creme fraiche.
0:19:33 > 0:19:35I've been cooking this sauce for years, now.
0:19:35 > 0:19:39It's very simple, and can be used for practically any fish,
0:19:39 > 0:19:42and I've had no complaints.
0:19:42 > 0:19:45Once you've brought the fish stock and creme fraiche up to a simmer,
0:19:45 > 0:19:47add butter cubes in stages,
0:19:47 > 0:19:49because you want your sauce to be silky.
0:19:49 > 0:19:53The combined smell of the fish stock, vermouth and the butter
0:19:53 > 0:19:57is the essential aroma for any good fish restaurant.
0:19:57 > 0:19:59It's the first thing you should notice,
0:19:59 > 0:20:03before the decor, linen, tablecloths and waiters' uniforms.
0:20:03 > 0:20:06It's what creates a wonderful mood for eating fish -
0:20:06 > 0:20:09and all you need now is a chiffonade of fresh basil,
0:20:09 > 0:20:11and nothing else.
0:20:11 > 0:20:12The perfect summer dish.
0:20:19 > 0:20:21Now, I do love that part of France -
0:20:21 > 0:20:23and I was not far from Marseille myself over Christmas -
0:20:23 > 0:20:26and Rick was using dry vermouth for his John Dory dish,
0:20:26 > 0:20:29but there are also sweeter varieties that you can find
0:20:29 > 0:20:30that are great for cooking, too,
0:20:30 > 0:20:33and I'm going to show you a really nice, simple dessert
0:20:33 > 0:20:35that is really easy.
0:20:35 > 0:20:39It's like a sabayon, which is the French word for zabaglione.
0:20:39 > 0:20:42Za-bai-one - come on!
0:20:42 > 0:20:43Speak properly, come on!
0:20:43 > 0:20:46- Once I...- Speak properly?! - No, no...!
0:20:46 > 0:20:48- LAUGHTER - I don't understand your...
0:20:48 > 0:20:52- Right, we're going to do a zabaglione...- Za-bai-one!
0:20:52 > 0:20:55Right, we're doing a...sabayon, sabayon, this one,
0:20:55 > 0:20:56but it's nice and simple.
0:20:56 > 0:20:59We're going to do that with fruits - we've got some blackberries here,
0:20:59 > 0:21:01little bit of cherry, some pears,
0:21:01 > 0:21:03so it's almost got, like, that wintry sort of feel -
0:21:03 > 0:21:06and then I'll do that with a little cherry...almost like a syrup
0:21:06 > 0:21:08to go with it, with ice cream.
0:21:08 > 0:21:09I'm going to get the cherries on first.
0:21:09 > 0:21:12All you do is just take a little bit of water,
0:21:12 > 0:21:14there we go, and some sugar,
0:21:14 > 0:21:16and pop that into a pan, that goes straight in there,
0:21:16 > 0:21:19and create a syrup out of this, first of all,
0:21:19 > 0:21:22and then I'm going to take my pear and cut it up and poach this,
0:21:22 > 0:21:23so it's nicely...
0:21:23 > 0:21:27- But I was talking to you while Rick Stein was on, there.- Yeah.
0:21:27 > 0:21:30Acting - you said you fell into acting, really,
0:21:30 > 0:21:31cos you used to work as a waitress,
0:21:31 > 0:21:34- which a lot of actors and actresses do...- Yeah.
0:21:34 > 0:21:37..but it was never a career that you wanted to do.
0:21:37 > 0:21:39No, that was a disaster, too.
0:21:39 > 0:21:41Anything to do with the food industry, with me, is a disaster.
0:21:41 > 0:21:43I was so bad at it
0:21:43 > 0:21:46that a friend of mine who runs a restaurant
0:21:46 > 0:21:48said, "Look, it's just not for you."
0:21:48 > 0:21:51I kept being demoted...
0:21:51 > 0:21:56and I was demoted from being a waitress to cleaning glasses,
0:21:56 > 0:21:58that didn't work either,
0:21:58 > 0:22:01and so then I was put in the loos, cleaning the loos,
0:22:01 > 0:22:03and then that didn't work either.
0:22:03 > 0:22:04It was all over.
0:22:04 > 0:22:07- And it wasn't long before you were appearing with Colin Firth.- Yeah.
0:22:07 > 0:22:09What was that, '96, around that time?
0:22:09 > 0:22:10Well, it was a different holiday job,
0:22:10 > 0:22:13and I thought, "I've got to take it, cos I can't...
0:22:13 > 0:22:16"Obviously I can't keep on doing waitressing,"
0:22:16 > 0:22:19and then I guess I caught the bug for it, really enjoyed it.
0:22:19 > 0:22:22So, how do you get onto working with Colin Firth?
0:22:22 > 0:22:24- It was Pride And Prejudice.- Mm.
0:22:24 > 0:22:26Now, I mentioned this, and all the women went nuts,
0:22:26 > 0:22:29and all the guys hadn't a clue what we're talking about,
0:22:29 > 0:22:32because Colin Firth apparently came out of the water a bit...
0:22:32 > 0:22:34With a shirt, a wet shirt - or without his shirt on...
0:22:34 > 0:22:36- Something like that, I don't know. Anyway...- Yeah.
0:22:36 > 0:22:38- You played his sister.- Yes.- Yeah.
0:22:38 > 0:22:42- I've worked with him three times now.- Right.
0:22:42 > 0:22:44Recently, on Dorian Gray, playing his wife,
0:22:44 > 0:22:49so we've...we've sort of been together over each other's careers.
0:22:49 > 0:22:50Now, the roles that you play are quite ...
0:22:50 > 0:22:53I mean, they're quite hard-hitting roles, as well, aren't they?
0:22:53 > 0:22:56They're quite intense. Would you say they're intense? Cos they're...
0:22:56 > 0:22:59You know, cos you like quite a serious role.
0:22:59 > 0:23:01- Would that be right? - Well, Silent Witness, definitely...
0:23:01 > 0:23:03- Yeah.- ..is quite serious.
0:23:03 > 0:23:06- And...- What was the one where you...
0:23:06 > 0:23:08- What was it? Fallen Angel, I remember watching.- Yeah.
0:23:08 > 0:23:11I thought that was fantastic - where you played a serial killer.
0:23:11 > 0:23:14- Yes.- Again, quite deep and intense.
0:23:14 > 0:23:16I mean, it must take a lot of preparation
0:23:16 > 0:23:17to do these sort of roles, does it?
0:23:17 > 0:23:20Well, that one was really, sort of, getting in the mind of someone
0:23:20 > 0:23:23who would do something so horrible, but it was a great story,
0:23:23 > 0:23:26it was a good, sort of, backwards-told thriller.
0:23:26 > 0:23:28But Silent Witness is pretty gruesome, as well.
0:23:28 > 0:23:30- It's pretty....- Yeah.
0:23:30 > 0:23:31I mean, I was... People have been...
0:23:31 > 0:23:33Seven million people are watching it,
0:23:33 > 0:23:35- and congratulations, by the way. - Thank you.
0:23:35 > 0:23:37I was one of them, as well, and literally,
0:23:37 > 0:23:39when you're watching it, you're amazed at the amount
0:23:39 > 0:23:41of work that it obviously took,
0:23:41 > 0:23:43cos it's almost a film in itself, innit, really?
0:23:43 > 0:23:44Yeah - they're two-hour dramas,
0:23:44 > 0:23:46so they're quite hard to write, as well, I think,
0:23:46 > 0:23:49because you've got three pathologists that you're fitting in
0:23:49 > 0:23:52to happening to be involved in the detective process -
0:23:52 > 0:23:54but I think that's what's interesting about it,
0:23:54 > 0:23:55and makes it a bit different,
0:23:55 > 0:23:58is that the detective process is through the body,
0:23:58 > 0:24:02and certainly when I went to see autopsies, you know, I really...
0:24:02 > 0:24:04It was incredible.
0:24:04 > 0:24:06You know, each organ holds a different clue
0:24:06 > 0:24:09to how someone died, or, you know...
0:24:09 > 0:24:12Do you think it helps because it was written by an ex-detective,
0:24:12 > 0:24:14as well, wasn't it?
0:24:14 > 0:24:15Silent Witness.
0:24:15 > 0:24:18- What, that...?- Created. Created by an ex-detective.- At the beginning.
0:24:18 > 0:24:21Yeah. Do you think that helps in the writing of it, I suppose?
0:24:21 > 0:24:23Yeah, and I think...
0:24:23 > 0:24:25Now, all different writers - we have a different writer
0:24:25 > 0:24:28for each episode, and really amazing,
0:24:28 > 0:24:29the research that goes into it,
0:24:29 > 0:24:31and the pathologists and the detectives
0:24:31 > 0:24:33and the coroner that we work with, you know,
0:24:33 > 0:24:37- so they try and keep it as close to the truth as possible...- Yeah.
0:24:37 > 0:24:39Obviously with a bit of dramatic licence -
0:24:39 > 0:24:43and, I mean, certainly we're sort of coached quite heavily on set
0:24:43 > 0:24:45to get the autopsies to be as real as possible.
0:24:45 > 0:24:48So what's next for you, then? You've got that...
0:24:48 > 0:24:51That's out of the way, in the bag, so what's 2010 bringing?
0:24:51 > 0:24:57- I start a film next week called Harmony...- Yeah.- ..and then...
0:24:57 > 0:24:59Silent Witness starts again, and...
0:24:59 > 0:25:02I think Merlin, I did a bit on Merlin last year,
0:25:02 > 0:25:06- so hopefully I'm going back to do a bit more.- So, it's looking good.
0:25:06 > 0:25:08There you go. I'm just going to run through what I've got on here,
0:25:08 > 0:25:10cos I'm busy whisking away.
0:25:10 > 0:25:13Gennaro's checking to see if I'm doing it properly.
0:25:13 > 0:25:15What do you make, anyway? Sorry to ask you -
0:25:15 > 0:25:17what do you do, what do you whisk inside there?
0:25:17 > 0:25:18This is egg yolks and sugar.
0:25:18 > 0:25:20Yeah - what do you call them?
0:25:20 > 0:25:22Sabayon.
0:25:22 > 0:25:23Za-bai-one!
0:25:23 > 0:25:25You have to speak English and Italian properly,
0:25:25 > 0:25:27I'm sorry, you lost a point in that.
0:25:27 > 0:25:30He's like an annoying grandad in the corner, isn't he?
0:25:30 > 0:25:32- At Christmas.- All right.
0:25:32 > 0:25:35All we do is we whip up this - it's sugar and egg yolks -
0:25:35 > 0:25:37and put this sweetened vermouth in there,
0:25:37 > 0:25:39and then I've go the cherries here.
0:25:39 > 0:25:42This is over literally a pan of hot water, by the way.
0:25:42 > 0:25:45All you do with the cherries is you just pop them in your blender...
0:25:45 > 0:25:46Brian.
0:25:46 > 0:25:48- Two blenders.- You don't need to wash yours, cos you've got two.
0:25:48 > 0:25:50Yeah, that's true.
0:25:50 > 0:25:53Take the lid off - there we go - and just give this a quick blitz.
0:25:54 > 0:25:55Keep the skins on it, as well.
0:25:55 > 0:26:00That'll give it the tannin, but it'll also give it the colour.
0:26:00 > 0:26:04And then, what I do is just literally pop it...through a sieve,
0:26:04 > 0:26:06and just leave it to just drip through.
0:26:06 > 0:26:08What would have happened if you'd left that bit on?
0:26:08 > 0:26:11It creates a vacuum, and you would get covered in cherry juice.
0:26:11 > 0:26:14You and I would get covered, yeah.
0:26:14 > 0:26:15Exactly that.
0:26:15 > 0:26:16What you do is you leave it to drip
0:26:16 > 0:26:19and it just creates this nice little syrup that we have here -
0:26:19 > 0:26:20just through there.
0:26:20 > 0:26:23Keep the egg whites - these will actually freeze, as well,
0:26:23 > 0:26:24if you wanted to.
0:26:24 > 0:26:28Now, the idea is we just cook this until it starts to thicken.
0:26:28 > 0:26:29You can see it start to thicken up nicely,
0:26:29 > 0:26:31so just keep whisking it and whisking it.
0:26:31 > 0:26:33It's not the type of thing that will hold, as well -
0:26:33 > 0:26:36you need to do it almost at the last minute, for a dinner party.
0:26:36 > 0:26:39All you do is take our pears out now.
0:26:39 > 0:26:40These have just been poached.
0:26:40 > 0:26:43You can put some of that vermouth in there, as well.
0:26:43 > 0:26:47These'll just take literally about six, eight minutes,
0:26:47 > 0:26:51something like that, just poaching in that sugary sort of syrup.
0:26:51 > 0:26:54Then you pop the pears on here, just any old way.
0:26:54 > 0:26:56I'm using it on black so it just shows up a little bit more.
0:26:56 > 0:27:00We've got some of these cherries - they can go on there -
0:27:00 > 0:27:02and these blackberries.
0:27:02 > 0:27:05Interesting fact - there's 2,000 varieties of blackberries.
0:27:05 > 0:27:07- I thought blackberries were blackberries.- Yeah.
0:27:07 > 0:27:09But there's 2,000 varieties of them. There you go.
0:27:09 > 0:27:12- Can you name them all? - Interesting factoid.
0:27:12 > 0:27:18Then, we then grab our...zabaglione...
0:27:18 > 0:27:19Bravo!
0:27:21 > 0:27:26..and all we do is just pour this over the top...like that.
0:27:26 > 0:27:30So...it keeps it nice and simple.
0:27:30 > 0:27:32Because it's really light, this, as well.
0:27:34 > 0:27:36There you go.
0:27:36 > 0:27:38Now, you said you're filming a new bit for Silent Witness,
0:27:38 > 0:27:41but we've got for another nine weeks, is that right?
0:27:41 > 0:27:43Another four weeks - you've got eight episodes,
0:27:43 > 0:27:46but it's every Thursday and Friday for the next four weeks.
0:27:46 > 0:27:49- Every Thursday and Friday.- Yeah. - Right, we need a blowtorch.
0:27:49 > 0:27:52- Brian...- So, that's like a special.. - Have you got one of them?
0:27:52 > 0:27:55- That's, er, next Christmas... - Ah, you don't!
0:27:55 > 0:27:57- Right, this...- Yeah.
0:27:57 > 0:28:00You get yourself a blowtorch, you know?
0:28:00 > 0:28:03There you go. And the idea is you just...
0:28:05 > 0:28:06See, it makes it look pretty,
0:28:06 > 0:28:11and then you've got the ice cream, which we can then take.
0:28:11 > 0:28:13This is just some vanilla ice cream.
0:28:13 > 0:28:16Lethal - that would be my house burnt down, if I did that.
0:28:16 > 0:28:17Would it?
0:28:17 > 0:28:20- Wow!- There we go.
0:28:20 > 0:28:22You get to dive into that. Tell us what you think.
0:28:22 > 0:28:24That's amazing!
0:28:24 > 0:28:27- But dive in.- I'm so impressed! - Dive in, tell us what you think.
0:28:27 > 0:28:28- You need a bit of ice cream with it...- OK.
0:28:28 > 0:28:30..but it's that warm and cold with it, as well,
0:28:30 > 0:28:33but if you taste the pear, it's probably the nicest...
0:28:33 > 0:28:35- The pear? Can I taste the...?- Yeah.
0:28:35 > 0:28:36- The blackberry?- Blackberry.
0:28:39 > 0:28:41- It's nice and light. - Whoa, that's incredible.
0:28:41 > 0:28:42It's delicious.
0:28:47 > 0:28:51I'd stick with calling it sabayon, if I was you, James.
0:28:51 > 0:28:54Today we're taking a look back at some of the tastiest recipes
0:28:54 > 0:28:55from the Saturday Kitchen archives,
0:28:55 > 0:28:58and we've still got loads of good stuff to come,
0:28:58 > 0:28:59so stay with us.
0:28:59 > 0:29:02Up next, the man behind some of the most innovative food
0:29:02 > 0:29:04in the country, Sat Bains.
0:29:04 > 0:29:05He's serving up British mutton,
0:29:05 > 0:29:09and it's so good, it doesn't need to be dressed up as lamb.
0:29:09 > 0:29:11It truly is the brilliant Mr Sat Bains.
0:29:11 > 0:29:12Thank you very much, James.
0:29:12 > 0:29:14Great to have you on the show, cos...
0:29:14 > 0:29:16- Different cooking techniques, modern stuff...- Yes.
0:29:16 > 0:29:18..but always using great British ingredients.
0:29:18 > 0:29:20Well, the idea behind this dish,
0:29:20 > 0:29:22it's got some heritage, it's a British classic of mutton,
0:29:22 > 0:29:24which is underused, as you know.
0:29:24 > 0:29:26- Yeah.- What we're doing it with is with capers, so, as you can see,
0:29:26 > 0:29:28this is the actual mutton, which is a shoulder...
0:29:28 > 0:29:30We'll show you how to make this, as well.
0:29:30 > 0:29:32We'll get this on quickly and then show you how to make it.
0:29:32 > 0:29:34So, what you do first is take this clingfilm off,
0:29:34 > 0:29:37you get this in a pan, and you're going to re-caramelise it,
0:29:37 > 0:29:39and that, for me, is a crucial part,
0:29:39 > 0:29:41because that's where all the flavour is.
0:29:41 > 0:29:43- So...- It's a big thing with your cooking, innit, really?
0:29:43 > 0:29:45- Flavours, flavours, flavours. - I think, yeah,
0:29:45 > 0:29:47I would sacrifice presentation for flavour,
0:29:47 > 0:29:50because I think it can look good, but it should taste better.
0:29:50 > 0:29:52- Yeah.- OK.
0:29:52 > 0:29:54- So, what we're going to do is, the mutton's on...- Yeah.
0:29:54 > 0:29:56..and that's the first process.
0:29:56 > 0:29:58What we're going to do first is the salt.
0:29:58 > 0:30:00- OK.- It's almost like an old classical confit -
0:30:00 > 0:30:03- I don't know if you remember doing duck legs.- Yeah, yeah.
0:30:03 > 0:30:04You have to make a little salt.
0:30:04 > 0:30:06Along with it, put a little rosemary,
0:30:06 > 0:30:08cos it goes really well with mutton.
0:30:08 > 0:30:11- What we've got here is Douglas fir pine.- All right.
0:30:11 > 0:30:12- So is that Christmas tree?- Yeah.
0:30:12 > 0:30:16But it's related to the juniper herb as well.
0:30:16 > 0:30:19So what's nice, it's got this lovely, citric
0:30:19 > 0:30:20and a little citrus note as well.
0:30:20 > 0:30:24- Got some coriander seeds... - Yeah.- ..in there.
0:30:24 > 0:30:26And I'm making a little bit of pickle for you as well,
0:30:26 > 0:30:29if you wondering what I'm doing. Little bit of shallot.
0:30:29 > 0:30:31The idea - we're trying to get a real nice balance of
0:30:31 > 0:30:35- acidity, because, obviously, this is going to be quite fatty.- Yeah.
0:30:35 > 0:30:39Cos it is the shoulder, so it's got a lovely amount of fat in there
0:30:39 > 0:30:42- that you're trying to caramelise. - Now, you get your inspiration
0:30:42 > 0:30:44from, sort of, old ,classic recipes and stuff like that.
0:30:44 > 0:30:47They used a lot of pickles with meat, didn't they, really?
0:30:47 > 0:30:49Yeah, exactly, and the idea also is to cut the balance.
0:30:49 > 0:30:51Obviously, when we do tasting menus,
0:30:51 > 0:30:54- you want to keep piquing with acidity.- Yeah.
0:30:54 > 0:30:57So you've got a lovely balance throughout the menu all the time.
0:30:57 > 0:31:00- That's that one.- So the mutton itself is just the shoulder.- Yeah.
0:31:00 > 0:31:03Got some salt here. What you do is put this straight into here.
0:31:03 > 0:31:05- That's fantastic. Just like a little coffee grinder there.- Yeah.
0:31:05 > 0:31:08I want you to smell that. Again, citrus notes.
0:31:08 > 0:31:10That's amazing. That pine is... Yeah.
0:31:10 > 0:31:13So I've got some mutton. Straight away, you just
0:31:13 > 0:31:16salt it like this for 24 hours and you're going to pop it
0:31:16 > 0:31:17- in the fridge. - Now, what cut would that be?
0:31:17 > 0:31:21- This is the shoulder.- Right, OK. - So, again, underused....
0:31:21 > 0:31:23- Sorry?- Can you use pig's shoulder, for example?
0:31:23 > 0:31:25So the beautiful thing about this is because it's the piece of meat
0:31:25 > 0:31:28it is and it's going to use the pressure cooker,
0:31:28 > 0:31:30ox tail, ox cheek, beef cheeks...
0:31:30 > 0:31:34All of these cuts that are underused have got a lot of gelatine in,
0:31:34 > 0:31:36and that's what you're trying to create.
0:31:36 > 0:31:38- They've become trendy recently, haven't they?- Yeah.
0:31:38 > 0:31:40All these sort of, what we call secondary cuts.
0:31:40 > 0:31:42But the flavour's in them all, really.
0:31:42 > 0:31:43So this is one I've done earlier.
0:31:43 > 0:31:45Do you want me to pop that in the oven, Sat?
0:31:45 > 0:31:47- Yeah, it just needs turning over. - Right, OK.
0:31:47 > 0:31:48So, again, wash it, take off the excess salt.
0:31:48 > 0:31:50Do you trust me to do that, turn it over, or...?
0:31:50 > 0:31:53- Yes, please, yeah, you can.- Right. - What you do, you wash the excess salt,
0:31:53 > 0:31:55cos you don't want it to be too salty.
0:31:55 > 0:31:57And then I'm going to dry it in that pan there.
0:31:57 > 0:32:00- That's what you're trying to get, that roasted flavour.- OK.
0:32:00 > 0:32:02That's that.
0:32:02 > 0:32:05So, again, dry this really well. Get some olive oil in here.
0:32:07 > 0:32:10And what you're trying to do now is recreate the caramelisation.
0:32:10 > 0:32:13- Yeah.- Because if you just put it into the pressure cooker as it is,
0:32:13 > 0:32:15it'll end up quite bland.
0:32:15 > 0:32:17So, what we're trying to do is recreate
0:32:17 > 0:32:19characters and notes that go really well.
0:32:19 > 0:32:22- Now, that goes in a really low oven? - Yeah, that's about 75 degrees,
0:32:22 > 0:32:24just to hold it.
0:32:24 > 0:32:27- Right, these onions, little bit of oil?- Yes, please.
0:32:27 > 0:32:29Again, we've cut them very rustically.
0:32:29 > 0:32:32Cos the idea is you want it not...
0:32:32 > 0:32:35You want little charred areas as well as the soft areas,
0:32:35 > 0:32:39so that gives you another balance of the two types.
0:32:39 > 0:32:40Bit of salt on there or something?
0:32:40 > 0:32:42- We'll do that in a minute, yeah.- OK.
0:32:42 > 0:32:44So what I'm going to do here, really get a good colour.
0:32:44 > 0:32:45Pressure cooker's ready.
0:32:45 > 0:32:48I've got some white and brown chicken stock here.
0:32:48 > 0:32:51And what the idea is is you pop that in.
0:32:51 > 0:32:53- Just want to bring it up. - Now, what's the difference?
0:32:53 > 0:32:55The idea for the white is to give the lubrication,
0:32:55 > 0:33:00but the dark brown chicken stock is the one that's been roasted,
0:33:00 > 0:33:01and what you're going to do is...
0:33:01 > 0:33:04That gives the gelatine that lovely characteristic of roasted flavour.
0:33:04 > 0:33:08- Yeah.- By roasting this now, you're going to recreate
0:33:08 > 0:33:11a beautiful smell, and that's going to go into the pressure cooker.
0:33:11 > 0:33:13But the thing about this, you need to make sure
0:33:13 > 0:33:15- you've got colour on it? - Yeah, without a doubt.
0:33:15 > 0:33:16That's kind of one of the most crucial things.
0:33:16 > 0:33:18And once you've shredded that...
0:33:18 > 0:33:20That one you've just took out, as you can see,
0:33:20 > 0:33:22that's going to be shredded. Have a taste.
0:33:22 > 0:33:24- Well, it's breaking up. You can see it's just...- Beautiful.
0:33:24 > 0:33:27- Falls apart, yeah. - I will get the clingfilm ready.
0:33:29 > 0:33:31And what we do, we just roll it, basically, in clingfilm
0:33:31 > 0:33:33- and set it in the fridge. - Looks delicious.
0:33:33 > 0:33:35How long would this go in the pressure cooker for?
0:33:35 > 0:33:38- How long's this going in for? - This will take 45 minutes.
0:33:38 > 0:33:41And what's great is because it's underused and underrated,
0:33:41 > 0:33:44you end up with this really tender piece of meat.
0:33:44 > 0:33:46And the pressure will cook around 120 degrees,
0:33:46 > 0:33:49and because there's no loss of moisture,
0:33:49 > 0:33:51- everything stays in the pan. - Yeah.
0:33:51 > 0:33:54You don't have to do the actual clingfilm I'm doing here,
0:33:54 > 0:33:56but it just means you end up with a lovely roll
0:33:56 > 0:33:57that you can control.
0:33:57 > 0:34:00Do you want a bit of stock put back in there or something?
0:34:00 > 0:34:01Yeah. Just to lubricate it.
0:34:01 > 0:34:03Put a bit of salt in here now.
0:34:03 > 0:34:08As you can see...the actual mutton here is caramelised.
0:34:08 > 0:34:09- Yeah.- And that's what you're after.
0:34:09 > 0:34:13- If you look at that, that's where all the flavour happens.- OK.
0:34:14 > 0:34:16And that's going to go into our...
0:34:16 > 0:34:18That's going to go in the pressure cooker.
0:34:18 > 0:34:21- So pop that in.- Yeah, pop that in. I'll turn this off.
0:34:21 > 0:34:23Don't want to burn the place down.
0:34:23 > 0:34:26And, again, secret is to get rid of some of the excess...
0:34:26 > 0:34:29- Do you want to put in there?- Yeah. ..oil.
0:34:30 > 0:34:31And you have this stock.
0:34:31 > 0:34:34What we're going to do is use it from here,
0:34:34 > 0:34:37the cooking liquor, to deglaze the pan.
0:34:37 > 0:34:38It doesn't take long.
0:34:38 > 0:34:41- All the bits on the bottom are stuck.- Yeah.
0:34:46 > 0:34:47Do you want to put the lid on there?
0:34:47 > 0:34:48- Lid on.- Lid on.
0:34:51 > 0:34:52Put that one over here.
0:34:53 > 0:34:55- That's ready to go.- Yeah.
0:34:55 > 0:34:57And then, literally, 45 minutes, that?
0:34:57 > 0:35:00- That's it?- Yeah.- OK.- You end up with this, which has been shredded.
0:35:00 > 0:35:03- Yeah.- And, again, all you do is just taste it for seasoning.
0:35:03 > 0:35:05I suppose there's no need to put much,
0:35:05 > 0:35:07- cos it's already got salt in it anyway.- Yeah.
0:35:09 > 0:35:12Again, this is a technique you can do, cos it stays in the fridge
0:35:12 > 0:35:14and it lasts a good week.
0:35:14 > 0:35:18You got a pressure cooker stuck at the back of your kitchen at home?
0:35:18 > 0:35:20- No.- No!
0:35:20 > 0:35:24But most people have, and they've got dust all over it, really.
0:35:24 > 0:35:26It's the kind of thing we used to use ages ago,
0:35:26 > 0:35:28but it's coming back.
0:35:28 > 0:35:31- The idea behind it, again, it's an old technique.- Yeah.
0:35:31 > 0:35:34- But what it does, it makes food very moist.- Yeah.
0:35:34 > 0:35:37You can do beans in here, I've done nuts in here.
0:35:38 > 0:35:40So, again, just make a nice form.
0:35:40 > 0:35:43We're going to cut it once it's rolled.
0:35:43 > 0:35:45And these onions, they're OK charring like this?
0:35:45 > 0:35:47Lovely, yeah. You want them charred because I think that adds
0:35:47 > 0:35:50character to the dish.
0:35:50 > 0:35:51Got some string here. So what's great now
0:35:51 > 0:35:53is you've got these lovely...
0:35:53 > 0:35:55- Almost charred at the corners. - Yeah.
0:35:55 > 0:35:58And the mutton's going to be ready. We're going to get the sauce on now.
0:35:58 > 0:35:59We've got the butter here.
0:35:59 > 0:36:01That's there. That's there.
0:36:01 > 0:36:04And, again, you're going to make a nut-brown butter,
0:36:04 > 0:36:07which goes really well with capers, cos obviously, you want the acidity
0:36:07 > 0:36:09of the shallots, which you've got.
0:36:09 > 0:36:12- Yep.- All diced. - Diced, missed that one.
0:36:12 > 0:36:14- Tell us about...- I'll pop this in the fridge now.
0:36:14 > 0:36:17Tell us about your restaurant, then. Cos it's based in Nottingham,
0:36:17 > 0:36:18- you've got rooms and you've... - We have, yeah.
0:36:18 > 0:36:21The idea behind it is we're trying to give you something very exciting.
0:36:21 > 0:36:26We use a lot of local ingredients from the British Isles.
0:36:26 > 0:36:28We're trying to give you something that, when you go,
0:36:28 > 0:36:30even though it's a classic
0:36:30 > 0:36:32in terms of a dish that's from the British Isles,
0:36:32 > 0:36:34I still want you to have a "wow" factor.
0:36:34 > 0:36:36So I don't want to give you something for novelty.
0:36:36 > 0:36:39I want it to, ultimately, be delicious.
0:36:39 > 0:36:42- So, again, lemon juice. - Capers are there.
0:36:42 > 0:36:44A little bit of the stock.
0:36:46 > 0:36:48And, again, finish with the capers.
0:36:48 > 0:36:51The capers add a brilliant acidity to the dish.
0:36:51 > 0:36:54- There you go.- We'll just reduce that down and we'll start dressing.
0:36:54 > 0:36:55- It's all yours.- OK.
0:36:55 > 0:36:58- So, again, you can see, beautifully caramelised...- Yeah.
0:36:58 > 0:36:59..all the way round.
0:37:00 > 0:37:01Thank you, James.
0:37:03 > 0:37:06- I've got some really nice herbs here.- Yeah.
0:37:06 > 0:37:08These, again, are picked locally on the lane where the restaurant is
0:37:08 > 0:37:10and we've got a forager.
0:37:10 > 0:37:12And what she does is she picks wild herbs,
0:37:12 > 0:37:16and we found, on our location, around 75 different wild herbs.
0:37:16 > 0:37:19So it's quite scary, thinking about it.
0:37:20 > 0:37:23Don't go out into the parks and pick your own
0:37:23 > 0:37:26- if you don't know what you're doing. - Too right, yeah.
0:37:26 > 0:37:27What have we got in here then?
0:37:27 > 0:37:29You've got some chickweed, which is, again, local,
0:37:29 > 0:37:31- and some ground elder.- OK.
0:37:31 > 0:37:32So, again, the sauce.
0:37:35 > 0:37:37I'll get a spoon.
0:37:37 > 0:37:39- Sounds good.- Very acidic.
0:37:39 > 0:37:41And what's nice is even though it's got the butter in,
0:37:41 > 0:37:43it's still very light.
0:37:43 > 0:37:45And these, sort of, weeds, are they acidic or something, or...?
0:37:45 > 0:37:47- Some of them are very bitter.- Right.
0:37:47 > 0:37:51- But what's nice is they're quite juicy.- Right.
0:37:51 > 0:37:52Get that off.
0:37:52 > 0:37:54- Turn it off there. - Few bits of those.
0:37:54 > 0:37:56So, again, just scatter, very simple,
0:37:56 > 0:37:59not too much worrying about it.
0:37:59 > 0:38:01And these picked onions are fantastic cos what happens
0:38:01 > 0:38:05is you end up with these lovely little bursts of acid,
0:38:05 > 0:38:09which cuts through the, kind of, fatty meat.
0:38:09 > 0:38:10- There you go.- So remind us again?
0:38:10 > 0:38:13So we have braised mutton with onions and capers.
0:38:13 > 0:38:16If you want to taste it, visit Nottingham. How good is that?
0:38:22 > 0:38:26Absolutely wonderful. It looks delicious.
0:38:26 > 0:38:28I know it tastes delicious cos I had some myself.
0:38:28 > 0:38:32- Dive into that. Tell us what you think of that.- OK.
0:38:32 > 0:38:34I suppose you're too busy to ever contemplate
0:38:34 > 0:38:36making that sort of stuff?
0:38:36 > 0:38:37I am, actually,
0:38:37 > 0:38:40and I'm really bad at cooking, really, really bad.
0:38:40 > 0:38:42So this is such a treat for me.
0:38:42 > 0:38:44But the pickle and stuff like that, like you say, you could do it
0:38:44 > 0:38:46with pork shoulder and all that kind of thing.
0:38:46 > 0:38:48I think anything that you braise, that's got that long process,
0:38:48 > 0:38:50it can be quite heavy.
0:38:50 > 0:38:52So what we do is we counterbalance with pickle and the onions.
0:38:52 > 0:38:54- Mmm. - It refreshes your palate.
0:38:54 > 0:38:56Even though it's a nice braise,
0:38:56 > 0:38:58you get this refreshing thing all the time.
0:38:58 > 0:39:01- It's beautiful.- Happy with that? - It's really, really nice.
0:39:01 > 0:39:02There you go.
0:39:02 > 0:39:04Well, if you're ever in Nottingham on your tour,
0:39:04 > 0:39:06the next one, go visit his restaurant.
0:39:11 > 0:39:14Wow. Did you see the way that Katie looked at Sat then?
0:39:14 > 0:39:16Pure admiration.
0:39:16 > 0:39:18Now time to fill a culinary void
0:39:18 > 0:39:20with some vintage Keith Floyd, of course.
0:39:23 > 0:39:26- Goes down.- Perhaps to 30.
0:39:28 > 0:39:29We are clear to land.
0:39:29 > 0:39:32Do you know, Hector, that it's like flying into the mouth
0:39:32 > 0:39:36of a giant dragon, whose teeth are brilliant silver and gold.
0:39:36 > 0:39:38And, actually, it's one of the most perilous landings
0:39:38 > 0:39:40one can make these days, flying between skyscrapers
0:39:40 > 0:39:43to the runway that points out to sea.
0:39:46 > 0:39:49Hong Kong is the culinary melting pot of the East.
0:39:49 > 0:39:52The flavours of all regions of China can be found here.
0:39:52 > 0:39:54Delicate Cantonese, hot and spicy Sichuan,
0:39:54 > 0:39:58and the steamy dishes of Fukien permeate the teeming streets.
0:39:58 > 0:40:00Oh, yes, Hector,
0:40:00 > 0:40:04Hong Kong is a hungry gastronaut's dream come true.
0:40:04 > 0:40:05Do you know, Hector,
0:40:05 > 0:40:08that Hong Kong means "fragrant harbour" in Cantonese?
0:40:08 > 0:40:10That was probably an old Cantonese piece of irony
0:40:10 > 0:40:14coined when the Brits seized their piece of rock over 150 years ago,
0:40:14 > 0:40:16when they forced the Emperor to buy their opium
0:40:16 > 0:40:17in exchange for tea and silks.
0:40:17 > 0:40:20By the way, I hope you're getting all my cards.
0:40:20 > 0:40:22Actually, to look at its ultramodern skyline,
0:40:22 > 0:40:25you'd think it totally westernised,
0:40:25 > 0:40:27but it's just like a pastry on top of a pie.
0:40:27 > 0:40:31Underneath the crust, the meat and gravy are distinctly Chinese.
0:40:44 > 0:40:46To fully understand the mystery of Hong Kong,
0:40:46 > 0:40:49you must start the day, as I'm sure the Governor does,
0:40:49 > 0:40:52with the famous t'ai chi, which means "great ultimate".
0:40:52 > 0:40:55This is a slow ballet, really, and it's terribly uplifting.
0:40:55 > 0:40:58You see, the Chinese believe that all the Earth's forces
0:40:58 > 0:41:00should be channelled through their bodies and minds
0:41:00 > 0:41:02so that they feel in harmony with the world.
0:41:02 > 0:41:04It's all a bit beyond me, I'm afraid.
0:41:04 > 0:41:07At this ungodly hour, it reminds me of Aldershot and Army training.
0:41:07 > 0:41:10I feel so much more comfortable with half a dozen star jumps
0:41:10 > 0:41:12and a leisurely stroll back to my hotel,
0:41:12 > 0:41:16the Mandarin Oriental, a famous landmark, for breakfast.
0:41:19 > 0:41:22From me, the most important room, the kitchen,
0:41:22 > 0:41:25where talented chefs from all the key gastronomic regions of China
0:41:25 > 0:41:27create their own masterpieces.
0:41:27 > 0:41:28And any serious cook, if he can,
0:41:28 > 0:41:31should spend a few weeks in a busy Chinese kitchen.
0:41:31 > 0:41:36I could certainly spend weeks here myself just watching these cooks.
0:41:36 > 0:41:37They're full of frenetic energy,
0:41:37 > 0:41:40constantly adjusting the intense heat of the wok
0:41:40 > 0:41:43so that the flavours are sealed and the vegetables are crunchy.
0:41:45 > 0:41:48It's easy to forget with this quick informal way of cooking
0:41:48 > 0:41:51that this is one of the most prestigious eateries in the colony
0:41:51 > 0:41:54where, in the restaurant, massive deals are made
0:41:54 > 0:41:56over what is commonly termed here "power food".
0:41:57 > 0:42:02Good food means harmony and harmony is good for business.
0:42:02 > 0:42:04Another one of his brilliant ideas, first day in Hong Kong,
0:42:04 > 0:42:07straight into a kitchen, one of the most famous kitchens in the world,
0:42:07 > 0:42:10mastered by young chefs who have been doing this for years -
0:42:10 > 0:42:13just to carve a carrot takes them six months of learning.
0:42:13 > 0:42:15I've had six minutes' rehearsal to do a stir-fried chicken dish
0:42:15 > 0:42:18and I've even had to use unfamiliar equipment,
0:42:18 > 0:42:20cutting things up with axes I'm just not used to,
0:42:20 > 0:42:22so I cheated and I got the chefs to do it.
0:42:22 > 0:42:25These are the simple ingredients -
0:42:25 > 0:42:28diced chicken, chilli, ginger,
0:42:28 > 0:42:34shallots, garlic, vinegar, duck soy sauce.
0:42:34 > 0:42:36Duck soy sauce has no duck in it all,
0:42:36 > 0:42:38it's just a very thick, dark one,
0:42:38 > 0:42:40especially used for colouring rather than flavouring.
0:42:40 > 0:42:42And finally, a bit of pepper.
0:42:42 > 0:42:45Now, that's all very easy, but this is a machine that has soul,
0:42:45 > 0:42:48it's a dragon, I mean, to drive one of these things,
0:42:48 > 0:42:51you need years of experience, you know, like that,
0:42:51 > 0:42:53to get the old fat going.
0:42:54 > 0:42:58A little bit of fat in there, first of all. OK.
0:43:01 > 0:43:03Get that really, really hot. Chicken in.
0:43:03 > 0:43:05LOUD SIZZLING
0:43:08 > 0:43:11I have to shout at you because the noise is fierce.
0:43:11 > 0:43:15It is worse than Concorde taking off.
0:43:17 > 0:43:19Stir-fry this for about a minute.
0:43:19 > 0:43:21It's all very well, they've been doing it
0:43:21 > 0:43:23for years and years and years
0:43:23 > 0:43:26and they're going to say I wouldn't have had the wok hot enough
0:43:26 > 0:43:28and I've taken too long over it.
0:43:28 > 0:43:29Anyway...
0:43:34 > 0:43:36Now we cool the wok down for a second
0:43:36 > 0:43:37and onto the next phase
0:43:37 > 0:43:39which I hope will be...
0:43:39 > 0:43:41Watch that.
0:43:52 > 0:43:54Teeny drop of soy sauce.
0:43:56 > 0:43:57Teeny drop of vinegar.
0:44:06 > 0:44:08And hopefully...
0:44:19 > 0:44:22Before I ask them... Hey, pay attention to me.
0:44:22 > 0:44:24It's a very nerve-racking experience,
0:44:24 > 0:44:27you might have these long, lingering shots on beautiful food
0:44:27 > 0:44:29but before I offer it to them...
0:44:32 > 0:44:35- Very nice. What's it like? - Very good.- Very good.
0:44:39 > 0:44:41- OK?- OK.
0:44:44 > 0:44:48Do you know, Hector, that the design of all new buildings over here
0:44:48 > 0:44:52takes into account the business of feng shui or wind and water?
0:44:52 > 0:44:54You see, they believe that these two elements are essential
0:44:54 > 0:44:56for a prosperous and happy business
0:44:56 > 0:44:58and the wind that brings good fortune
0:44:58 > 0:45:00loves to play with the trees.
0:45:00 > 0:45:02I thought you'd find that interesting,
0:45:02 > 0:45:05but this is a cooking programme, not a series on mysticism.
0:45:05 > 0:45:08And this, dear Hector, is as fishy as it gets here -
0:45:08 > 0:45:12Sai Kung Market, where everything that swims or crawls around
0:45:12 > 0:45:14the South China Sea is on sale.
0:45:14 > 0:45:17The perfect place to find culinary inspiration for lunch.
0:45:17 > 0:45:20Very good.
0:45:20 > 0:45:22Can I have... Can I choose some?
0:45:25 > 0:45:27So, Hector, I don't know what you're doing at the moment,
0:45:27 > 0:45:30but look at these fat, firm, plumptious prawns
0:45:30 > 0:45:32auditioning for my next cooking sketch.
0:45:36 > 0:45:38This is extremely interesting, isn't it?
0:45:38 > 0:45:41Diced fish meat, dace and other white fish,
0:45:41 > 0:45:45chopped up with chillies and stuffed into chillies,
0:45:45 > 0:45:48bean curd, peppers, aubergines,
0:45:48 > 0:45:54and all they do is take it home and fry it in the pan and eat it
0:45:54 > 0:45:56and they can buy the ready-mixed minced stuff from there,
0:45:56 > 0:45:58save them the trouble of doing it actually at home.
0:46:02 > 0:46:05I was reluctant to leave the market but eager to cook the prawns.
0:46:05 > 0:46:08My wife Shaunagh bravely pushed the piles of ingredients around
0:46:08 > 0:46:11while another crew member manhandled the heavy cooker.
0:46:11 > 0:46:13All we need now is a beautiful location
0:46:13 > 0:46:16that has been blessed with the harmonious fruits of feng shui,
0:46:16 > 0:46:19total peace and harmony on this crisp, sparkling day.
0:46:19 > 0:46:21It's not a lot to ask for, is it?
0:46:26 > 0:46:30Alas, the feng ran off with the shui and we find ourselves unwelcome,
0:46:30 > 0:46:32which upset my director for the rest of the day.
0:46:32 > 0:46:38I want half an hour, half an hour of their generosity, of their spirit,
0:46:38 > 0:46:41to allow us to get on with what we've come here to do.
0:46:41 > 0:46:42That's all.
0:46:42 > 0:46:45Beside me and around me is one hell of a row going on
0:46:45 > 0:46:48because some mealy-mouthed water taxi boatmen
0:46:48 > 0:46:51don't want us to film on this quay.
0:46:51 > 0:46:52They want 100 each
0:46:52 > 0:46:55for us to walk where any member of the public can walk,
0:46:55 > 0:46:58which is absolutely scandalous and we're here with goodwill,
0:46:58 > 0:47:00with happiness in our hearts to make a programme
0:47:00 > 0:47:03to glorify the food and the attitude of Hong Kong.
0:47:03 > 0:47:05Sadly, this morning, we haven't found it.
0:47:05 > 0:47:07I might have to shout a bit because they're determined
0:47:07 > 0:47:09to ruin our sequence but we're going ahead anyway.
0:47:09 > 0:47:11So no further do, as normal, business...
0:47:11 > 0:47:14We are British, after all. It's a stir-fried dish with prawns.
0:47:14 > 0:47:17Lovely, big, fat prawns that I bought from the market,
0:47:17 > 0:47:20dredged in flour, fried with chillies
0:47:20 > 0:47:23and right over here with some green peppers.
0:47:23 > 0:47:26OK, ultimately finish with some chilli sauce,
0:47:26 > 0:47:31sweet and sour sauce, sugar and some delicious rice wine,
0:47:31 > 0:47:34which today... I mean, I've been several weeks around this place
0:47:34 > 0:47:36and honestly, I haven't been drinking,
0:47:36 > 0:47:37but I feel a bit stressed this morning.
0:47:37 > 0:47:38I don't really feel stressed,
0:47:38 > 0:47:40I like a battle, I like a challenge,
0:47:40 > 0:47:43but I think I'll drink to our success with their wine.
0:47:43 > 0:47:45Cheers to us.
0:47:45 > 0:47:48Let's fire up the wok first of all.
0:47:49 > 0:47:53Now, very first thing - prawns into the flour.
0:47:55 > 0:47:57Fair bit of salt and pepper.
0:48:01 > 0:48:04And shake them all around really nicely like that.
0:48:06 > 0:48:10Sweet and sour prawns in Chinese restaurants and takeaways
0:48:10 > 0:48:13throughout the United Kingdom usually aren't really very good,
0:48:13 > 0:48:15but it is a popular dish, it is a simple dish,
0:48:15 > 0:48:17and if you use ripe, fresh ingredients and do it my way,
0:48:17 > 0:48:20you'll end up with a delightful thing.
0:48:20 > 0:48:23OK, so we've got some heat going in here. Fry the prawns...
0:48:26 > 0:48:28As usual, drop them in a bit one by one,
0:48:28 > 0:48:32so you don't decrease the heat of the pan all in one go.
0:48:34 > 0:48:37And as usual, I've sliced down the back of them
0:48:37 > 0:48:39so they butterfly out when they fry.
0:48:54 > 0:48:55Swirl them gently round.
0:48:55 > 0:48:59They only take a few seconds to cook in a very, very hot heat.
0:48:59 > 0:49:03And as with fresh fish, it should always be very slightly underdone.
0:49:06 > 0:49:07That is absolute prawn happiness.
0:49:07 > 0:49:11They're very happy, they've curled up with smiles all over their faces
0:49:11 > 0:49:13which is rather more than I can say
0:49:13 > 0:49:15for some of the spectators around here today.
0:49:15 > 0:49:18Strain them of their fat. Onto the plate straightaway.
0:49:21 > 0:49:23And then...
0:49:24 > 0:49:27I know it's very important to wash your wok.
0:49:27 > 0:49:28You must not go in...
0:49:30 > 0:49:32Throw that away.
0:49:32 > 0:49:36And we start off with a first wok so that the next delicate few things
0:49:36 > 0:49:40that are going in there won't be marred by bits of burnt flour.
0:49:51 > 0:49:54Right, another little slurp of this excellent rice wine.
0:49:54 > 0:49:59Now, a little bit more oil. Turn that down a fraction.
0:50:02 > 0:50:05A little more oil...like that.
0:50:05 > 0:50:07In with some green peppers...
0:50:09 > 0:50:11..some more green peppers...
0:50:16 > 0:50:20Fry those very lightly. Some red chillies.
0:50:23 > 0:50:26Nation shall speak unto nation
0:50:26 > 0:50:29with sweet and sour prawns, even if I throw them at them.
0:50:32 > 0:50:35Turn the heat down again. We don't want to get these bits burnt.
0:50:35 > 0:50:36We want them nice and crunchy.
0:50:36 > 0:50:40That's why the chillies are finely diced
0:50:40 > 0:50:43and the green peppers are finely sliced.
0:50:43 > 0:50:45A little bit of rice wine.
0:50:46 > 0:50:47Make a sauce.
0:51:00 > 0:51:02Sweet and sour sauce.
0:51:02 > 0:51:05Perfectly legitimate... Paul, please, pay attention.
0:51:05 > 0:51:08Perfectly legitimate to buy your sweet and sour sauce in a bottle.
0:51:08 > 0:51:10You can buy a cookery book, Chinese cookery book,
0:51:10 > 0:51:12and make it yourself and bottle it,
0:51:12 > 0:51:14but the bottled stuff is absolutely perfect.
0:51:16 > 0:51:18Then a little bit of sugar...
0:51:22 > 0:51:25Finally, just to thicken it a little bit,
0:51:25 > 0:51:27a little bit of cornflour in water.
0:51:31 > 0:51:36That's our sauce. Prawns now go back into it.
0:51:47 > 0:51:50I'm quite happy to say there'll be a corner of this foreign land
0:51:50 > 0:51:52which will be forever British.
0:51:55 > 0:51:57Actually, I was quite proud of that dish,
0:51:57 > 0:52:00and it's not easy cooking in front of a group of people
0:52:00 > 0:52:02who would like to flick me off that pier
0:52:02 > 0:52:03like an unwanted barnacle.
0:52:08 > 0:52:11A true national treasure. What a bloke.
0:52:11 > 0:52:13This week on Best Bites, we're looking back
0:52:13 > 0:52:17at some of the best recipes from the Saturday Kitchen archives.
0:52:17 > 0:52:19Still to come on today's show -
0:52:19 > 0:52:22Tom Kerridge and Rachel Allen battle it out on the Omelette Challenge
0:52:22 > 0:52:24and Tom's eye is firmly on first place.
0:52:24 > 0:52:26Cyrus Todiwala
0:52:26 > 0:52:28makes a classic Indian Parsi dish.
0:52:28 > 0:52:31He cooks whole grey mullet in a banana leaf
0:52:31 > 0:52:34and serves it with an egg and peanut salad.
0:52:34 > 0:52:37And actress Georgia May Foote faces her food heaven or food hell.
0:52:37 > 0:52:41Did she get her food heaven, chicken Kiev with seasonal salad,
0:52:41 > 0:52:42garlic and cheese croutons?
0:52:42 > 0:52:44Or did she end up facing her food hell,
0:52:44 > 0:52:46lamb moussaka with griddled courgette?
0:52:46 > 0:52:50You can find out what she got at the end of the show.
0:52:50 > 0:52:51Now time for Mark Sargeant
0:52:51 > 0:52:54who's making the simplest of broccoli soups,
0:52:54 > 0:52:56but don't let that fool you,
0:52:56 > 0:52:59because it's all about the accompaniments.
0:52:59 > 0:53:00He's a good friend of Saturday Kitchen.
0:53:00 > 0:53:02- Brilliant to have him on the show. - Thanks for having me.
0:53:02 > 0:53:05It's Mark Sargeant. Lovely. I'm not going to mention the omelette
0:53:05 > 0:53:07- till later. - I'm surprised you had me back.
0:53:07 > 0:53:09- It was a bit of a disaster. - At least I can redeem myself.
0:53:09 > 0:53:12- Right, so what are we cooking? - Well, like Al mentioned earlier,
0:53:12 > 0:53:15if you buy decent ingredients, simplicity is the best thing.
0:53:15 > 0:53:16So we're doing a nice broccoli soup
0:53:16 > 0:53:18which is going to be just broccoli, cooked in water,
0:53:18 > 0:53:21water put back in the broccoli to puree it,
0:53:21 > 0:53:22no stock or anything like that,
0:53:22 > 0:53:24served with a nice poached duck egg,
0:53:24 > 0:53:27which maybe not many people use, but they're fantastic
0:53:27 > 0:53:29cos of the rich yolk, large yolk,
0:53:29 > 0:53:32and finish with a nice goat's cheese cream and some toasted almonds.
0:53:32 > 0:53:34So we'll start making that. If you can toast those almonds.
0:53:34 > 0:53:36Toast those almonds. I'll get those in on a tray.
0:53:36 > 0:53:38- So first off, what are we doing? - Just cutting the broccoli
0:53:38 > 0:53:41- into nice, rough florets. - Now, also on top of this,
0:53:41 > 0:53:43you're going to do this little Parmesan biscuit thing?
0:53:43 > 0:53:46Parmesan, like a little crisp...
0:53:46 > 0:53:49- Right, OK.- ..which I'll show you, just do it in a nonstick pan.
0:53:49 > 0:53:52So we just cut up the broccoli just very roughly,
0:53:52 > 0:53:54but we want it to be quickly cooked.
0:53:54 > 0:53:56You take most of the stalks off, don't you?
0:53:56 > 0:53:58Yes, the stalk you can save, trim it down
0:53:58 > 0:54:00and use it for stir-fries, etc, etc.
0:54:00 > 0:54:02While I'm doing this, James,
0:54:02 > 0:54:04can you just make me up a little goat's cheese cream?
0:54:04 > 0:54:06Just take some of that lovely soft goat's cheese.
0:54:06 > 0:54:08You can use anything soft, quite tart,
0:54:08 > 0:54:10but important that it's rindless,
0:54:10 > 0:54:12cos otherwise you're just going to...
0:54:12 > 0:54:15- English? - Well, obviously British is best.
0:54:15 > 0:54:18Sorry, Raymond. but...it's true.
0:54:18 > 0:54:20- This one's Slipcote, isn't it, this one?- That's right, yeah.
0:54:20 > 0:54:24- That's a Slipcote. Anything without a rind.- Yeah.
0:54:24 > 0:54:26Nice and creamy and slightly tart. You don't want it too acidic
0:54:26 > 0:54:28cos it's going to ruin the whole flavour of the dish.
0:54:28 > 0:54:31- A touch of cream.- A touch of cream to loosen it down.
0:54:31 > 0:54:34Once that's broken down, back into a bowl with a bit more cream, OK?
0:54:34 > 0:54:39- No problem.- The eggs, now you can put salt water, whatever you feel,
0:54:39 > 0:54:42into the pan, but if you haven't got a fresh egg,
0:54:42 > 0:54:44you're never going to get a decent poached egg,
0:54:44 > 0:54:46it's really important to have a fresh egg.
0:54:46 > 0:54:50Now, one thing that infuriates me, when people buy a fridge at home.
0:54:50 > 0:54:53I know it sounds daft, but they buy it and it's always got
0:54:53 > 0:54:55one of these egg holders in it.
0:54:55 > 0:54:57- I never keep eggs in the fridge.- No.
0:54:57 > 0:54:59- What about you?- No. - What about you, Raymond?
0:54:59 > 0:55:02- No. Not a good idea.- Normally, they have these egg holders
0:55:02 > 0:55:06which comes with the fridge right next to the cheese tray,
0:55:06 > 0:55:07but the shells are porous
0:55:07 > 0:55:09so they'll soak in all that flavour from the fridge.
0:55:09 > 0:55:11Yes, the flavours from the fridge, anything that's smelly.
0:55:11 > 0:55:14Yeah, keep them outside the fridge. These look quite nice and fresh.
0:55:14 > 0:55:17Make sure your water is boiling. It needs to be on a rolling boil
0:55:17 > 0:55:21because people put them in... Bit scared, but that actually brings
0:55:21 > 0:55:22the whites up and sets it around the eggs.
0:55:22 > 0:55:25- Have you got salt and vinegar? - Salt and vinegar in there, yeah.
0:55:25 > 0:55:27And you're putting your egg in a cup.
0:55:27 > 0:55:28In a cup, so you can put it to the water
0:55:28 > 0:55:31and drop it down in there gently. I'll just do two.
0:55:31 > 0:55:34Now obviously, I'm sure we've all heard this before,
0:55:34 > 0:55:35a little tip about the eggs.
0:55:35 > 0:55:38You can poach these, you know, a couple of hours or the day before,
0:55:38 > 0:55:41take them out, drop them into a little bit of iced water
0:55:41 > 0:55:44and then take them out, trim them back, so you've got a nice shape,
0:55:44 > 0:55:47keep them in the fridge on some tissue paper, then the next day,
0:55:47 > 0:55:49when you need him, just drop them up into a little bit of water,
0:55:49 > 0:55:50heat them up and they're done,
0:55:50 > 0:55:53so you haven't got the whole nightmare of cooking it...
0:55:53 > 0:55:55So you just literally reheat those for, what, 10 or 15 seconds?
0:55:55 > 0:55:58Exactly. Just to make sure it goes through.
0:55:58 > 0:56:00Don't forget, duck eggs are much more dense than chicken eggs,
0:56:00 > 0:56:04so the whites are much thicker, the yolks are larger,
0:56:04 > 0:56:06so you need to heat them probably a little bit longer
0:56:06 > 0:56:08- than you would do a chicken... - Cook it a little bit longer.
0:56:08 > 0:56:10Exactly. Now we're going to do, like,
0:56:10 > 0:56:12- the little Parmesan crisps to go on top.- Right.
0:56:12 > 0:56:13So you want this...
0:56:13 > 0:56:16Just a nice coating, so we can just spoon a little bit over the egg.
0:56:16 > 0:56:18There's about half a gallon of double cream going in there.
0:56:18 > 0:56:21- You don't want too much, do you, James(?)- There you go.
0:56:21 > 0:56:24And season it up with a little bit of salt and a touch of black pepper.
0:56:24 > 0:56:26- OK.- Please.- Now, this crisp that you are doing here,
0:56:26 > 0:56:29normally it would be done in the oven, or...
0:56:29 > 0:56:32I would suggest... I'm just doing one portion here.
0:56:32 > 0:56:33If you've got six or eight to do,
0:56:33 > 0:56:35you just put them on a nice nonstick baking tray,
0:56:35 > 0:56:37put them into the oven, let them melt down,
0:56:37 > 0:56:40then take them out - it's a lot easier, but I thought
0:56:40 > 0:56:42I'd stitch myself up this morning and do it the hard way.
0:56:42 > 0:56:45Just so Al can take the mickey out of me!
0:56:45 > 0:56:47So, basically you just want...
0:56:48 > 0:56:52..a nice hot pan to start with, sprinkle your cheese on...
0:56:53 > 0:56:55Roughly all in the same area.
0:56:55 > 0:56:57So, there's no oil, no butter, nothing in there,
0:56:57 > 0:57:00- just a nonstick pan? - Just a nonstick pan. He hopes!
0:57:04 > 0:57:08OK. Sorry. Just a little bit of black pepper in there.
0:57:08 > 0:57:11Now, do you think the common mistake is, with soups, that people always
0:57:11 > 0:57:14just think soup is just any old bit that's left over boiled up?
0:57:14 > 0:57:17It can be a great soup, if you do leftover roast dinner soup,
0:57:17 > 0:57:20for instance, but this is just nice because we are all
0:57:20 > 0:57:22post-Christmas, we are all a bit fat... Well...
0:57:22 > 0:57:24LAUGHTER
0:57:24 > 0:57:26It's light, fresh, cheap...
0:57:26 > 0:57:29Some of us are over five foot!
0:57:29 > 0:57:32Yeah, all right. Frodo Baggins again.
0:57:32 > 0:57:34It's Gollum, actually.
0:57:34 > 0:57:36That's the key here. You need to overcook it slightly,
0:57:36 > 0:57:38so not how you have it as an actual vegetable.
0:57:38 > 0:57:41- So that probably needs another minute.- Yeah.
0:57:41 > 0:57:43Our Parmesan crisp has just melted down nicely.
0:57:43 > 0:57:45So you just colour that and cool it down a bit?
0:57:45 > 0:57:48A little bit of colour, because if you get it too dark, it's bitter,
0:57:48 > 0:57:50and that will just ruin the whole thing.
0:57:50 > 0:57:52Eggs...
0:57:52 > 0:57:55Again, these probably take about two minutes.
0:57:55 > 0:57:57They should have a nice bounce.
0:57:57 > 0:58:00- They're about a minute away.- Is this something that you might attempt?
0:58:00 > 0:58:02- Yeah, definitely.- Yeah?
0:58:02 > 0:58:06Yeah. Now I know I have to keep my eggs out of the fridge,
0:58:06 > 0:58:07poach them the day before...
0:58:07 > 0:58:10There is so much to remember this time in the morning.
0:58:10 > 0:58:13- Just stick to fish pie, Al, it's much easier.- OK, what's next?
0:58:13 > 0:58:15OK, so we've got the goat's cheese cream.
0:58:15 > 0:58:18- That's a nice consistency there. - Right, OK.- Turn the soup off now.
0:58:18 > 0:58:20And it's important to keep that liquid.
0:58:20 > 0:58:24I did this in a demonstration once with my chef and...
0:58:24 > 0:58:26- You put it down the sink?- Yeah.
0:58:26 > 0:58:27He said, "Now we get the water..."
0:58:27 > 0:58:31- And it's gone. - Yeah. Like my omelette,
0:58:31 > 0:58:32I didn't live it down.
0:58:32 > 0:58:34- Right.- Pop that into there.
0:58:34 > 0:58:35No need for chicken stock?
0:58:35 > 0:58:37No, because the flavour of broccoli is fantastic.
0:58:37 > 0:58:39It's got that slight irony flavour,
0:58:39 > 0:58:41and you want to reserve that.
0:58:41 > 0:58:42All that flavour's in here now.
0:58:42 > 0:58:45So I think what we'll do is give that a buzz first.
0:58:45 > 0:58:48Give that a buzz first without any liquid in it.
0:58:48 > 0:58:51- Cover that up.- There you go. - Thank you. Switch that on.
0:58:51 > 0:58:53- Notice how he gets me to do this bit.- Yeah.
0:58:53 > 0:58:55That's amazing.
0:58:55 > 0:58:57Just put a little bit of liquid in it.
0:58:57 > 0:59:01- A touch of water.- Just a touch. - OK. Just get it going.
0:59:01 > 0:59:03I'll do that while you do the eggs.
0:59:03 > 0:59:07- I'll take the eggs out. - Just gently blitz this up.
0:59:13 > 0:59:16- It's happening...slowly. - A bit more water?
0:59:16 > 0:59:18- A little bit more liquid? - Yeah.- Just a touch.
0:59:18 > 0:59:20There we go.
0:59:20 > 0:59:22- Cheers.- Thank you.
0:59:22 > 0:59:25That's better.
0:59:25 > 0:59:28And again, you're looking for a really nice puree...
0:59:28 > 0:59:30More of a puree than a soup.
0:59:30 > 0:59:33It's definitely not soup, mate.
0:59:33 > 0:59:36A touch more water in there. That's it.
0:59:36 > 0:59:37- It's going.- Yeah.
0:59:39 > 0:59:41It's quite thick, isn't it, really?
0:59:41 > 0:59:43Let me see. A touch more water. Just a little, tiny bit.
0:59:43 > 0:59:45Just to loosen it up.
0:59:45 > 0:59:47The secret with this is just to add the liquid quite slowly...
0:59:47 > 0:59:50Absolutely, or - like we did earlier -
0:59:50 > 0:59:52we'll end up with it far too wet.
0:59:52 > 0:59:56The secret here as well, if you look for the brightest green,
0:59:56 > 0:59:58darkest green broccoli you can find,
0:59:58 > 1:00:02because it all accounts for the colour of the finished product.
1:00:02 > 1:00:04- That's fine.- There you go.
1:00:04 > 1:00:06- Excellent.- Do you want to season that?
1:00:06 > 1:00:07Let me taste it.
1:00:10 > 1:00:13- Happy?- Yeah. So we season up the egg.
1:00:15 > 1:00:18- So, it's just the salt in that water?- Yeah, exactly.
1:00:18 > 1:00:20But you need it slightly salty, the water.
1:00:20 > 1:00:24A bit more salty than you would do normally. Broccoli puree in.
1:00:32 > 1:00:35- Lovely. - A nice poached egg in the middle.
1:00:36 > 1:00:38Oh, almonds!
1:00:38 > 1:00:40See, I knew that would happen.
1:00:40 > 1:00:42Oh, do you want them brown, or what?
1:00:42 > 1:00:44Oh, the one thing...
1:00:44 > 1:00:47- What did I say? We should start with the almonds...- You can have one!
1:00:47 > 1:00:49There you go. OK.
1:00:49 > 1:00:52When they're brown, they're cooked. When they're black, they're...
1:00:54 > 1:00:56There you go, there are two there.
1:00:56 > 1:01:00If you toast almonds nicely, it just adds colour and texture.
1:01:00 > 1:01:04There's me trying not to make my Parmesan crisp too dark...
1:01:04 > 1:01:09What is this? You've got an egg on the floor as well. There you go.
1:01:09 > 1:01:10Right.
1:01:10 > 1:01:13Thanks for bringing that to everyone's attention, James(!)
1:01:13 > 1:01:15- They can't see that behind there. - Look at that.
1:01:15 > 1:01:20Then we'll just break this up into nice pieces.
1:01:22 > 1:01:24Just so it has a little bit of crunch on it.
1:01:24 > 1:01:25- Exactly, yeah.- Lovely.
1:01:25 > 1:01:28And flavour as well. We don't put things on just for no reason.
1:01:28 > 1:01:33We just want a nice... There. Then drizzle the olive oil around.
1:01:35 > 1:01:37So, remind us what that is again?
1:01:37 > 1:01:40It is just a broccoli puree, cooked just plainly in water,
1:01:40 > 1:01:43poached duck egg, BURNT almonds,
1:01:43 > 1:01:46goat's cheese cream and Parmesan crisps.
1:01:46 > 1:01:48- Lovely. - Just don't step back there, James.
1:01:53 > 1:01:56- You're good at this live cooking, aren't you?- Yeah. Well, no.
1:01:56 > 1:01:57There's room for improvement, isn't there?
1:01:57 > 1:02:00- Follow me. Follow me. - Mind that egg!
1:02:00 > 1:02:06- Right, dive into that. Get rid of the almonds.- I can't believe it.
1:02:06 > 1:02:09The only bit I get to do, and I burn it.
1:02:09 > 1:02:11The goat's cheese cream as well.
1:02:11 > 1:02:13Oh, that's... Yeah.
1:02:13 > 1:02:16- That's fantastic. - I'll give you that 50 quid later.
1:02:16 > 1:02:19It's delicious.
1:02:19 > 1:02:22The broccoli... That's what's so good about it. It's broccoli.
1:02:22 > 1:02:26- Well, that's what's in it.- Yeah, I know, but you know what I mean?
1:02:26 > 1:02:27That's all there is in it.
1:02:27 > 1:02:30- Break the egg open. - Break the egg open, dive in.
1:02:30 > 1:02:33But the duck egg makes a nice difference as well.
1:02:33 > 1:02:35It's just a really rich yolk
1:02:35 > 1:02:37and once that breaks in and mixes through the puree...
1:02:37 > 1:02:40Fine, it doesn't look fantastic, but it's all about the flavours.
1:02:40 > 1:02:45It's a really great light supper dish or fantastic starter.
1:02:45 > 1:02:48- Like that, Raymond?- Excellent. Excellent. Absolutely excellent.
1:02:53 > 1:02:56I think the lesson we can all learn from that
1:02:56 > 1:02:59is never let James toast your nuts.
1:02:59 > 1:03:01Now, time for the Omelette Challenge.
1:03:01 > 1:03:04Today, Tom Kerridge takes on the lovely Rachel Allen,
1:03:04 > 1:03:07and Tom's eyeing up first place.
1:03:07 > 1:03:10Will he succeed? Let's find out.
1:03:10 > 1:03:11Right, let's get down to business.
1:03:11 > 1:03:14Gennaro Contaldo is back in the centre of our leaderboard,
1:03:14 > 1:03:15that you can see there,
1:03:15 > 1:03:18but will our chefs get rid of him out of the middle of the board?
1:03:18 > 1:03:21I know they're very competitive. Have you been practising?
1:03:21 > 1:03:24- Oh, yes, absolutely. Agh! - Every day.- Every day?
1:03:24 > 1:03:27- Let's put the clocks on the screens, please. Are you ready?- Oh...
1:03:27 > 1:03:28Three, two...
1:03:28 > 1:03:31- Two egg or three?- Three!- Sorry.
1:03:31 > 1:03:33Three, two, one, go.
1:03:38 > 1:03:40Do I have to pick that one up off the floor as well?
1:03:49 > 1:03:50Ohh!
1:03:55 > 1:03:56GONG CRASHES
1:03:56 > 1:03:58Just make sure it's cooked.
1:03:58 > 1:04:00GONG CRASHES
1:04:00 > 1:04:02There you go. That's pretty...
1:04:02 > 1:04:04LAUGHTER
1:04:07 > 1:04:09What are you doing?
1:04:09 > 1:04:11I'm just double-cooking it. Twice-cooked omelette.
1:04:11 > 1:04:14Can I try this one while you...?
1:04:21 > 1:04:22It's cooked, that.
1:04:22 > 1:04:25- It's all right, Chef. - There you go, darling.
1:04:27 > 1:04:30I don't think the word "darling" or cleaning the plate will...
1:04:32 > 1:04:34- It's OK.- Yeah.
1:04:34 > 1:04:36If you like that kind of stuff!
1:04:38 > 1:04:39Rachel...
1:04:41 > 1:04:43I'm not known for my Omelette Challenge.
1:04:43 > 1:04:47- You did it in 25.56.- Oh.
1:04:48 > 1:04:52- But you put it back in the pan for another five seconds.- Ohh!
1:04:52 > 1:04:57So we're putting you there with 30.56, but it goes on the board.
1:04:57 > 1:04:59It's there. A pretty respectable time.
1:04:59 > 1:05:01- There you go.- Well done.
1:05:01 > 1:05:03- Tom...- Yeah?
1:05:03 > 1:05:05Go, Tom.
1:05:05 > 1:05:10- You wanted to beat Gennaro. - I do want to beat Gennaro.
1:05:10 > 1:05:12- You're going to have to come back again.- Ohh!
1:05:15 > 1:05:20Because you did it in 22.72, which puts you...
1:05:20 > 1:05:21Above Michael Caines.
1:05:21 > 1:05:23- ..about there.- OK.- And Jason.
1:05:23 > 1:05:26- About there.- I've got to practise more.- And, Cyrus...
1:05:26 > 1:05:27You're out. There you go.
1:05:32 > 1:05:34So, Tom didn't manage it this time,
1:05:34 > 1:05:36but he's definitely got the technique sussed.
1:05:36 > 1:05:39A great effort, Tom. Now it is time for Cyrus Todiwala,
1:05:39 > 1:05:41who's making a traditional Indian dish.
1:05:41 > 1:05:45Watch out for a good tip on how to debone a whole fish.
1:05:45 > 1:05:47It's a clever one.
1:05:47 > 1:05:50- What are you cooking?- We have got this fabulous grey mullet here.
1:05:50 > 1:05:53What I have to do is fillet all the top,
1:05:53 > 1:05:56and then you have to get some stuff organised for me,
1:05:56 > 1:05:57finely mince the shallot,
1:05:57 > 1:06:00- dice the tomato into concasse. - Yeah.
1:06:00 > 1:06:02And I believe you are very good at cracking coconuts.
1:06:02 > 1:06:05- I think I'll leave you to do that one.- With his thighs.
1:06:05 > 1:06:07- With me thighs! - We'll start with that,
1:06:07 > 1:06:09then we'll heat up this banana leaf, make it soft.
1:06:09 > 1:06:10There's a lot to do, really.
1:06:10 > 1:06:12I am going to start off by chopping the ginger,
1:06:12 > 1:06:15- because that's going to get put in the blender.- Absolutely, sir.
1:06:15 > 1:06:17This is an interesting way of doing the mullet.
1:06:17 > 1:06:20We've never done this before on Saturday Kitchen,
1:06:20 > 1:06:22the way that you're going to fillet this.
1:06:22 > 1:06:23Or rather, it's not really filleting.
1:06:23 > 1:06:25It's keeping it whole but taking the bone out.
1:06:25 > 1:06:29It is filleting in a way, but it's not fully filleted.
1:06:29 > 1:06:32Looks like it doesn't have a bone from this angle.
1:06:32 > 1:06:35It has got one in the middle. This is not filleting...
1:06:36 > 1:06:40- It's not filleting completely. - James, I was looking at the potato!
1:06:41 > 1:06:46- But it is actually...I mean... - I'm going to shut up.
1:06:46 > 1:06:47If you look at this, the way he's doing it,
1:06:47 > 1:06:49literally going along the backbone,
1:06:49 > 1:06:52and it keeps the fillet actually attached to the fish itself,
1:06:52 > 1:06:54and you cut through the bone at either end
1:06:54 > 1:06:55and just pull the bone out.
1:06:55 > 1:06:57So literally the whole fish has got no bones in it.
1:06:57 > 1:07:00The whole fish has got no bones in it.
1:07:00 > 1:07:02So, Gennaro Contaldo, if you're watching,
1:07:02 > 1:07:03this is how to fillet it.
1:07:03 > 1:07:04- Look at that, you see?- Yeah.
1:07:04 > 1:07:07Gennaro... Did you see him last week?
1:07:07 > 1:07:08Oh, he was fantastic, wasn't he?
1:07:08 > 1:07:11He made a complete and utter Horlicks of it, but, anyway...
1:07:11 > 1:07:13So in here, we've got the ginger, the garlic...
1:07:13 > 1:07:16- We are going to put some fresh mint into it.- Yeah.
1:07:16 > 1:07:18Put the coconut in, sir.
1:07:18 > 1:07:21Mint is very important for this chutney.
1:07:21 > 1:07:23If you couldn't get fresh coconut,
1:07:23 > 1:07:27could you use coconut cream or coconut milk, on a tin?
1:07:27 > 1:07:31I would prefer to use... You get coconut powder as well now.
1:07:31 > 1:07:34- Coconut cream powder.- OK. - And you get it in your supermarkets.
1:07:34 > 1:07:38- Maggi makes it. It's fantastic. - So, this is salt and turmeric?
1:07:38 > 1:07:39That's got salt and turmeric.
1:07:39 > 1:07:42And you want me to grind that up as well?
1:07:42 > 1:07:45- Yes, sir.- This is cumin seeds and... - Sugar.- A bit of sugar.
1:07:45 > 1:07:49- A bit of sugar. - These are just toasted off.
1:07:49 > 1:07:53And before I forget, sir, I need to get this started.
1:07:53 > 1:07:57I just need to put this vinegar and water into the tray.
1:07:57 > 1:07:59And they go in there? So the idea is...
1:07:59 > 1:08:03People think of chutney, they think of a chunky sweet-and-sour chutney.
1:08:03 > 1:08:05- Absolutely. - But this is like a herbal chutney.
1:08:05 > 1:08:08There are fresh chutneys and there are...
1:08:08 > 1:08:10- No, the lime juice, sir. - Lime juice in there as well.
1:08:10 > 1:08:12Absolutely. While I just trim this...
1:08:12 > 1:08:16I just need to trim that, wash my scissors.
1:08:16 > 1:08:20Letitia's looking, "I ain't got one of those machines. I can't do this."
1:08:20 > 1:08:24I do have the machine, but it's still in the box.
1:08:25 > 1:08:27And looking beautiful.
1:08:27 > 1:08:29- But you are designing the kitchen, is that right?- Pardon?
1:08:29 > 1:08:31You are designing a kitchen?
1:08:31 > 1:08:33You're going to put a new kitchen in?
1:08:33 > 1:08:34Yeah, yeah.
1:08:34 > 1:08:37At the moment there is no kitchen, so I'm still using my electric wok.
1:08:37 > 1:08:39Well, don't forget you need a banana leaf for this one as well.
1:08:39 > 1:08:41Absolutely.
1:08:41 > 1:08:44Banana leaves, because the ones that are actually exported from
1:08:44 > 1:08:49India or Thailand or whenever, they are normally the very old ones.
1:08:49 > 1:08:51- They're not...- How old?
1:08:51 > 1:08:53Not in age terms,
1:08:53 > 1:08:56but they are aged in the sense that they will keep all the best leaves
1:08:56 > 1:09:00for themselves, because the locals use a lot of leaves.
1:09:00 > 1:09:03What you need to do is to heat the leaf up,
1:09:03 > 1:09:07so if you just turn the leaf over, and you see the colour changes.
1:09:07 > 1:09:09It starts to get a shine on it.
1:09:09 > 1:09:12As it gets a shine, the leaf gets sterilised, of course.
1:09:12 > 1:09:14This is to make it more pliable, isn't it?
1:09:14 > 1:09:16And it makes it very pliable.
1:09:16 > 1:09:18And does that work in an electric wok?
1:09:18 > 1:09:22It will work in an electric wok, madam, it certainly will.
1:09:22 > 1:09:25If you fancy using that on the electric wok...
1:09:25 > 1:09:26It's all I have.
1:09:26 > 1:09:30- I think you might struggle with this one, Letitia.- Yeah.
1:09:30 > 1:09:32CYRUS CHUCKLES
1:09:32 > 1:09:35Electric woks! I fancy the company that made that,
1:09:35 > 1:09:38they must be so thrilled that you use an electric wok all the time.
1:09:38 > 1:09:40So, the idea is, you get...
1:09:40 > 1:09:43Scrape the bits so it gets nice and smooth, if possible.
1:09:43 > 1:09:47- A paste.- You should do it a little longer at home.
1:09:47 > 1:09:51We'll run out of time here, but that's the idea.
1:09:51 > 1:09:54Some salt in it. Check the seasoning.
1:09:54 > 1:09:57Now, the sauce, the garnish to go with this,
1:09:57 > 1:09:59- I have got chopped shallots, here. - Yes, sir.- Tomatoes?
1:09:59 > 1:10:03Tomatoes to be diced, yes, very small, without the pulp.
1:10:03 > 1:10:07- Just the flesh.- Why do I always get this job? I always get this job.
1:10:07 > 1:10:09We have heard that you are a genius, sir.
1:10:09 > 1:10:12Yeah, yeah, yeah. Now, tell us about your restaurants.
1:10:12 > 1:10:14What does 2009 hold for your restaurants?
1:10:14 > 1:10:152009 is an exciting year.
1:10:15 > 1:10:18Because you brought out a book at the end of last year.
1:10:18 > 1:10:20Yeah, it's called Indian Summer.
1:10:20 > 1:10:22It's a small book, really,
1:10:22 > 1:10:24but it takes into consideration
1:10:24 > 1:10:26lots of exciting, lighter things to prepare.
1:10:26 > 1:10:29- Yeah.- This fish is in there.
1:10:29 > 1:10:32But you are a big fan of, sort of, sustainable food.
1:10:32 > 1:10:35- I am very much, sir. - And British food.- Very much.
1:10:35 > 1:10:38- Very passionate about British.- Yeah.
1:10:38 > 1:10:43And I try as far as possible to have most things British on my menu,
1:10:43 > 1:10:44if we can help it.
1:10:44 > 1:10:46Mullet, of course, now in season.
1:10:46 > 1:10:48A very misunderstood fish.
1:10:48 > 1:10:50People don't think it's a great fish,
1:10:50 > 1:10:53but it can substitute as sea bass.
1:10:53 > 1:10:55People think of it as a poor man's sea bass, but it's not.
1:10:55 > 1:10:58It's got to be fresh, though, hasn't it?
1:10:58 > 1:11:01- Or the poor man's wig, quite frankly.- A great MULLET!
1:11:01 > 1:11:04- It's got to be absolutely fresh. - It has got to be absolutely fresh,
1:11:04 > 1:11:08but you get some super fish in the market anyway.
1:11:08 > 1:11:12Go to your local fish market or your fish monger, whatever,
1:11:12 > 1:11:15you'll get some lovely sustainable fish.
1:11:15 > 1:11:17And herrings are excellent for this, too.
1:11:17 > 1:11:20We're doing lots of masterclasses this year, James.
1:11:20 > 1:11:22Oh, are you doing the masterclasses? This is just not for...
1:11:22 > 1:11:24It's for chefs as well?
1:11:24 > 1:11:26It's for chefs as well,
1:11:26 > 1:11:28so we're doing lots of masterclasses for chefs,
1:11:28 > 1:11:33and hopefully we have a very fine line-up of chefs this year
1:11:33 > 1:11:36who will take the classes as well.
1:11:36 > 1:11:38So, masterclasses for chefs,
1:11:38 > 1:11:41for people who are interested in cooking.
1:11:41 > 1:11:44So, you basically pop that in the oven.
1:11:44 > 1:11:45How long do you bake that one for?
1:11:45 > 1:11:49Well, depending on the fish, I would say 15 to 20 minutes
1:11:49 > 1:11:52on a nice 160, 170 degrees.
1:11:52 > 1:11:55- Yeah.- If you go a little bit lower,
1:11:55 > 1:11:58put a little bit more water in your tray, if you like.
1:11:58 > 1:12:00- Make it a bit more...- There you go.
1:12:00 > 1:12:03Don't do this at home!
1:12:03 > 1:12:05There you go, just getting the milk out.
1:12:05 > 1:12:07That's amazing!
1:12:07 > 1:12:09Don't try that at home.
1:12:09 > 1:12:11Maybe I could do that bit.
1:12:11 > 1:12:14You should drink that water, it's very nutritious.
1:12:14 > 1:12:16What you want to do, when you want to cut some out,
1:12:16 > 1:12:18just hold a cloth there,
1:12:18 > 1:12:21because if you're as accident prone as I am,
1:12:21 > 1:12:23you're sure to get...
1:12:25 > 1:12:28It's not the easiest stuff to get out, is it, this stuff?
1:12:28 > 1:12:31Well, you can crack it further and get the flesh out
1:12:31 > 1:12:33but we are just grating some up for the salad.
1:12:33 > 1:12:36That's how I struggle with a can of tomatoes.
1:12:36 > 1:12:39It's all relative, James.
1:12:39 > 1:12:42Doesn't your wok clean tomatoes as well?
1:12:42 > 1:12:46I've not got that far yet. I'll try tonight.
1:12:46 > 1:12:48Now we've got the egg yolk and the whole egg.
1:12:48 > 1:12:51Got to just chop it up nicely. Fresh coriander inside.
1:12:51 > 1:12:53Fresh coriander as well.
1:12:53 > 1:12:55The spice that we're using in here is a bit of tamarind?
1:12:55 > 1:12:58Bit of tamarind pulp.
1:12:58 > 1:13:00People often buy tamarind, it looks like this.
1:13:00 > 1:13:03Soak it in boiling hot water.
1:13:03 > 1:13:07And then squeeze the pulp out and if you have a good muslin cloth,
1:13:07 > 1:13:09just strain it through that muslin.
1:13:09 > 1:13:11Floyd used tamarind in the recipe today,
1:13:11 > 1:13:12it is actually quite popular.
1:13:12 > 1:13:18- Very oriental, isn't it?- It goes really well with duck as well.
1:13:18 > 1:13:20Oh, excellent.
1:13:20 > 1:13:23The eggs in this salad, you've got an interesting story
1:13:23 > 1:13:25about eggs in India - tell us about that.
1:13:25 > 1:13:28- I love this story. - Someone's been telling you.
1:13:28 > 1:13:30I know you told me this story before.
1:13:30 > 1:13:32Someone's been telling you.
1:13:32 > 1:13:34Tell me this story about eggs and the Indians.
1:13:34 > 1:13:39Not eggs and the Indians, eggs and my community, the Parsis.
1:13:39 > 1:13:41We love eggs - 24-7, we can eat eggs.
1:13:41 > 1:13:44I'm missing my breakfast at home today,
1:13:44 > 1:13:48because I'd be having masala scrambled egg or a masala omelette.
1:13:48 > 1:13:50But you also like bars as well, don't you?
1:13:50 > 1:13:53Oh, boiled eggs.
1:13:53 > 1:13:58Any alcohol in India which is not whisky or gin or vodka
1:13:58 > 1:14:00is known as country liquor.
1:14:00 > 1:14:02The rest, even though they're made in India,
1:14:02 > 1:14:04they're known as foreign liquors.
1:14:07 > 1:14:09You have country liquor stores.
1:14:09 > 1:14:12Every country liquor store or bar
1:14:12 > 1:14:16will have a guy selling boiled eggs outside,
1:14:16 > 1:14:19because every Indian male thinks that if he eats boiled eggs
1:14:19 > 1:14:23after drinking, his wife can't smell his mouth.
1:14:23 > 1:14:27He forgets the effluent at the end of it.
1:14:27 > 1:14:30I'm looking for a teaspoon.
1:14:30 > 1:14:33So it's like... We've got that in there.
1:14:33 > 1:14:36Got that in there, that in there.
1:14:36 > 1:14:39Indians eat a lot of boiled eggs.
1:14:39 > 1:14:41Especially after their drinks.
1:14:41 > 1:14:44- So we lift off this. - We lift off that.
1:14:44 > 1:14:47- Then you can open that up. - Take out a spatula, mix that up.
1:14:47 > 1:14:49I'll mix that up while you have a look at the fish.
1:14:49 > 1:14:52I think our fish is great.
1:14:52 > 1:14:55- We can maybe just...- You've got grated coconut in there as well.
1:14:55 > 1:14:57We've got grated coconut in there.
1:14:57 > 1:14:59This is very coastal.
1:14:59 > 1:15:04This is a region south of Bombay, just north of Goa.
1:15:04 > 1:15:06They put lots of roasted peanuts, of course.
1:15:06 > 1:15:10Today in Britain, we are so afraid to use all these things.
1:15:10 > 1:15:12In India, they don't even care.
1:15:12 > 1:15:16I'll put that in there, you can put that on the side.
1:15:16 > 1:15:19Why don't you put that in there, remind us what that is again?
1:15:19 > 1:15:20That is patra ni machchi -
1:15:20 > 1:15:24fish wrapped in banana leaf with green coconut chutney.
1:15:24 > 1:15:27This actually, if you can pronounce it...
1:15:27 > 1:15:29Tantia ani shingdaney chi usli.
1:15:29 > 1:15:31I can't, so it's...
1:15:31 > 1:15:34- Tantia is egg, shingdaney is... - Coconut and egg...
1:15:34 > 1:15:36- And peanuts. - ..salad - there you go.
1:15:41 > 1:15:45Certainly is beautiful. It smells absolutely delicious.
1:15:45 > 1:15:46Come over here, Cyrus.
1:15:46 > 1:15:48You've got to dive into this one as well.
1:15:48 > 1:15:51You've got even more food on here. Dive in.
1:15:51 > 1:15:53This is the secret of doing the fish that way.
1:15:53 > 1:15:55Literally you've got no bone in it.
1:15:55 > 1:15:57Eat it right the way through.
1:15:57 > 1:16:00You can do individual ones.
1:16:00 > 1:16:02- That is superb.- You like that?
1:16:02 > 1:16:05Could I make that on my electric wok?
1:16:05 > 1:16:07- You could.- Could I have a go? - Absolutely.
1:16:07 > 1:16:10I'd love to come and film. Quite amusing to come and watch.
1:16:14 > 1:16:18Tantia ani shingdaney chi usli.
1:16:18 > 1:16:22You see, it's easy, James. There we are.
1:16:22 > 1:16:25When Georgia May Foote came to the studio to face
1:16:25 > 1:16:28her food heaven or food hell, she was giddy for garlic,
1:16:28 > 1:16:30but would she lose out to lamb?
1:16:30 > 1:16:31Let's find out.
1:16:31 > 1:16:34It's time to find out whether Georgia is facing
1:16:34 > 1:16:35food heaven or food hell.
1:16:35 > 1:16:37Food heaven, masses of garlic.
1:16:37 > 1:16:39We've got garlic bread, classic chicken Kiev,
1:16:39 > 1:16:41- nice little salad to go with it. - Lovely.
1:16:41 > 1:16:45Very different sort of salad with the croutons and everything else.
1:16:45 > 1:16:47They seemed to like it in rehearsal,
1:16:47 > 1:16:49and what about the dreaded food hell?
1:16:49 > 1:16:53Pile of lamb, we've got a classic moussaka with aubergines layered,
1:16:53 > 1:16:56tomato-based sauce with cinnamon and then a nice little bechamel
1:16:56 > 1:16:57over the top with cheese over the top.
1:16:57 > 1:17:00- Looks a bit scary, that side. - What do you think?
1:17:00 > 1:17:03It's 2-1 to our viewers at home.
1:17:03 > 1:17:07What about these guys, what do you reckon? Garlic or lamb?
1:17:07 > 1:17:10Don't know. Garlic?
1:17:10 > 1:17:12- They have been nice to you.- Oh, yay! - Both of them have chosen it.
1:17:12 > 1:17:15- We'll lose this out the way. - Thank you!
1:17:15 > 1:17:17Meanwhile, what are we going to do with this one?
1:17:17 > 1:17:19We'll start with the chicken, really,
1:17:19 > 1:17:23and I'm going to get Cary on with the dressing when you're ready.
1:17:23 > 1:17:25We'll lose that out of the way but we're going to make
1:17:25 > 1:17:27a classic French dressing, a little bit of mustard,
1:17:27 > 1:17:30some white wine vinegar, plain veg oil and a bit of water in there.
1:17:30 > 1:17:34Meanwhile, if I can get you to do the garlic, if that's all right,
1:17:34 > 1:17:38so we've got two cloves of garlic which have been roasted.
1:17:38 > 1:17:40All you've got to do with this is just put it in tinfoil,
1:17:40 > 1:17:43a little bit of olive oil, roast it for 40 minutes...
1:17:43 > 1:17:46- They go really creamy, don't they? - ..take it out. Yeah.
1:17:49 > 1:17:52- Goes like a spot that you squeeze. - I was just going to say that
1:17:52 > 1:17:54but I thought I may be a bit out of order!
1:17:54 > 1:17:56I was just thinking it.
1:17:56 > 1:17:58We are all thinking it.
1:17:58 > 1:18:03- That is nasty! - So much satisfaction there!
1:18:03 > 1:18:05That'll get 16 million hits on YouTube, that.
1:18:05 > 1:18:07- Do the other one. - You want both of them?
1:18:07 > 1:18:11Yeah, both of them! So that's that one.
1:18:11 > 1:18:14Meanwhile, over here, we are going to get our chicken prepared.
1:18:14 > 1:18:16- Am I in your way? - A smaller knife, there we go.
1:18:16 > 1:18:20So we've got the chicken breast here, decent sort of size.
1:18:20 > 1:18:21This'll be massive.
1:18:21 > 1:18:25- You want parsley in this as well? - Parsley, chopped parsley.
1:18:25 > 1:18:27We're going to do some of it for our garlic bread
1:18:27 > 1:18:29and some of it for our Kiev as well, so that's that.
1:18:29 > 1:18:32- Basically, just going to trim this off.- Yeah.
1:18:32 > 1:18:33For anybody just waking up,
1:18:33 > 1:18:36which they usually do at this time on a Saturday morning,
1:18:36 > 1:18:39- you're just about to embark on the Strictly tour.- Yes.
1:18:39 > 1:18:42Now, tell everybody about that then,
1:18:42 > 1:18:44cos it's just about to hit huge arenas.
1:18:44 > 1:18:47We start in Birmingham on Friday
1:18:47 > 1:18:49and we end in London
1:18:49 > 1:18:51on 14th February.
1:18:51 > 1:18:54- That's at the O2 as well. - Yeah, the O2, so it's all exciting.
1:18:54 > 1:18:59- Are rehearsals going well? - Yeah, well, my neck's sore today.
1:18:59 > 1:19:01Everything always hurts!
1:19:01 > 1:19:02It's a tremendous amount of work,
1:19:02 > 1:19:04people don't realise the amount of work.
1:19:04 > 1:19:06Muscles you don't even know you've got,
1:19:06 > 1:19:08but we're all rehearsing now
1:19:08 > 1:19:10and it's nice to have everyone back together.
1:19:10 > 1:19:15Now, this is the garlic butter which John is making now.
1:19:15 > 1:19:17This is the garlic butter.
1:19:17 > 1:19:19What are going to do with this is grab our knife
1:19:19 > 1:19:21and then we basically just chop this up.
1:19:21 > 1:19:22The good way of doing this
1:19:22 > 1:19:25is you end up with little tablets of butter.
1:19:25 > 1:19:28- Good idea. - I know you like your garlic.
1:19:28 > 1:19:31What you can do is make this and freeze it.
1:19:31 > 1:19:34- Oh.- So if you want a quick snack, all you've got to do is grab
1:19:34 > 1:19:37- some of this butter, you see. - Are you watching, Mum?
1:19:37 > 1:19:40- Good idea, this.- The whole thing about the cold butter
1:19:40 > 1:19:42is really important to the Kiev.
1:19:42 > 1:19:43That's the big thing.
1:19:43 > 1:19:47- We basically just place that inside. - That's really clever.
1:19:47 > 1:19:51And then we use a bit of the chicken, the little fillet.
1:19:51 > 1:19:55- Stuff it back in. - It's a chicken plug.- It's a plug!
1:19:55 > 1:19:57It's a chicken plug, there you go.
1:19:57 > 1:19:59We fold it all over.
1:19:59 > 1:20:03It needs to be fully sealed and then we've got
1:20:03 > 1:20:06a combination of flour, egg and breadcrumb,
1:20:06 > 1:20:08which we'll get on in a minute.
1:20:08 > 1:20:11So we've got some...breadcrumbs.
1:20:11 > 1:20:13These are what they call panko breadcrumbs,
1:20:13 > 1:20:15Japanese-style breadcrumbs.
1:20:15 > 1:20:17What they do is dry up the bread and then shave it,
1:20:17 > 1:20:19- and you end up with a very crisp crumb.- Nice.
1:20:19 > 1:20:21And another fact for you, James,
1:20:21 > 1:20:23is panko breadcrumbs contain bicarbonate of soda,
1:20:23 > 1:20:25- therefore they puff up when they cook.- Wow.
1:20:28 > 1:20:31He's like my dad, my dad's full of knowledge like this.
1:20:31 > 1:20:32I love that you call me your dad.
1:20:32 > 1:20:34My dad's full of knowledge!
1:20:34 > 1:20:37I'm old enough to be your dad as well, actually, which is nice.
1:20:37 > 1:20:39Here we are.
1:20:39 > 1:20:43Right, so we've got beaten egg, a bit of salt, bit of pepper,
1:20:43 > 1:20:45that's it.
1:20:45 > 1:20:47And then basically, we take our chicken,
1:20:47 > 1:20:50we put it in the seasoned flour, then in the egg.
1:20:50 > 1:20:53Normally, you would put this back in the crumb,
1:20:53 > 1:20:56but what we're going to do is double-pan it back in the flour
1:20:56 > 1:21:00because you've got that possibility of it leaking out,
1:21:00 > 1:21:04what you do is you cover it in the egg again, fully.
1:21:04 > 1:21:07Fully coated, and then into the breadcrumbs.
1:21:09 > 1:21:14What we then do is chill this and then deep fat fry it.
1:21:14 > 1:21:17And then, because these chicken breasts are massive,
1:21:17 > 1:21:20we deep fat fry it, take it out once it's coloured
1:21:20 > 1:21:24- and roast that in the oven.- Yeah.
1:21:24 > 1:21:27Now, with this, we're going to serve
1:21:27 > 1:21:30this amazing sort of garlic butter thing.
1:21:30 > 1:21:33Yes, that's it. Thank you very much, lovely.
1:21:33 > 1:21:36This reminds me of the caravan chicken Kievs
1:21:36 > 1:21:38because we used to always have chicken Kievs in the caravan.
1:21:38 > 1:21:40The caravan chicken Kievs?
1:21:40 > 1:21:42My mum used to always make chicken Kievs in the caravan.
1:21:42 > 1:21:46We've got our bread. Here.
1:21:46 > 1:21:48And then you take this,
1:21:48 > 1:21:53this is the little ciabatta and then we cut this in half.
1:21:53 > 1:21:55Little bit of oil.
1:21:55 > 1:21:58Now, on this tour, you must be doing the Charleston.
1:21:58 > 1:22:03Yeah, I am. It's hard work, the Charleston.
1:22:03 > 1:22:06It's the most energetic dance ever.
1:22:06 > 1:22:11- You didn't do it, did you? - No. Thanks very much. I didn't.
1:22:11 > 1:22:13That's the new one they've added since I was in.
1:22:13 > 1:22:16I think it's just because it's such a good, fun dance
1:22:16 > 1:22:18and it's one that everybody loves.
1:22:18 > 1:22:19They love a Charleston.
1:22:19 > 1:22:25You've got the pancetta, so this is dried pancetta.
1:22:27 > 1:22:29Now they're saying in my ear,
1:22:29 > 1:22:31they can get the music for the Charleston.
1:22:31 > 1:22:34- Oh! - Are you going to do it together?
1:22:34 > 1:22:38I can't do the Charleston! I'm making a sandwich.
1:22:38 > 1:22:39Shall we do the lift as well?
1:22:39 > 1:22:43No. What do you have to do with the Charleston then?
1:22:43 > 1:22:46Cue the music then.
1:22:46 > 1:22:48CHARLESTON MUSIC PLAYS
1:22:48 > 1:22:50Your feet have got to do this.
1:22:50 > 1:22:51You've got to go...
1:22:58 > 1:23:00Can you see? Is that better?
1:23:00 > 1:23:02That's it, anyway.
1:23:02 > 1:23:05APPLAUSE
1:23:05 > 1:23:08It's about being cheesy. You've got to do daft faces as well.
1:23:13 > 1:23:16If anybody wants to know how to do the Charleston,
1:23:16 > 1:23:18all you have to do is, where this studio is,
1:23:18 > 1:23:20you have to arrive at work when I do
1:23:20 > 1:23:22and you can see people doing that all the way down the street.
1:23:22 > 1:23:25They are pulling daft faces as well!
1:23:27 > 1:23:29Butter, sir?
1:23:31 > 1:23:34- A little bit of butter. - A bit more!
1:23:34 > 1:23:37- A bit more.- Really?
1:23:37 > 1:23:41- Yes, really.- Crikey!- And then you've got this chicken Kiev.
1:23:41 > 1:23:46- And then what we have to do is bake that in the oven.- OK.
1:23:49 > 1:23:52Straight in the oven and give that a good, sort of, 15 minutes.
1:23:52 > 1:23:55This is like one of your doughnuts and cream things,
1:23:55 > 1:23:57with, like, mashed potatoes.
1:23:57 > 1:23:59Bread with butter, bacon, cheese...
1:23:59 > 1:24:02- Don't you worry about that. - Look at that.
1:24:02 > 1:24:05This is Ogleshield cheese, it's amazing cheese.
1:24:05 > 1:24:08It's such a good job I'm not training today
1:24:08 > 1:24:11because I don't think I'd be able to do anything.
1:24:11 > 1:24:14- What's that?- Doing lifts and flips and stuff after all this cheese!
1:24:14 > 1:24:16Don't worry about that, look at this.
1:24:16 > 1:24:22- Take a bit of that and then pop it under the grill.- Oh, wow.
1:24:22 > 1:24:24- I love cheese.- While we're doing that, we turn our attention
1:24:24 > 1:24:28to the salad, so we need a bit more salad, chef.
1:24:28 > 1:24:31Just grab a bit more.
1:24:31 > 1:24:35We've got some of this lettuce, bit of this rocket.
1:24:35 > 1:24:37Bulls blood.
1:24:37 > 1:24:40Some of this bulls blood lettuce, which I absolutely love, this stuff.
1:24:40 > 1:24:43James, there's some butter on the floor behind you, be careful.
1:24:43 > 1:24:46- You just stepped in it. - That's the bit that I'm stood in.
1:24:48 > 1:24:50- Thank you.- No problems, dear.
1:24:50 > 1:24:52Oh, just stood on my toe!
1:24:52 > 1:24:54Just wiped it on his foot!
1:24:58 > 1:25:00Like that and a bit of this in there.
1:25:00 > 1:25:04Some of this lovely French dressing over the top.
1:25:04 > 1:25:09This beautiful, thick dressing. Bit of seasoning in there anyway.
1:25:09 > 1:25:16If you bring the...chicken out...
1:25:16 > 1:25:19John, leave it, leave it.
1:25:19 > 1:25:22- You want the chicken out, sir? - You're fiddling with it!
1:25:22 > 1:25:25The lower chicken.
1:25:25 > 1:25:26SIZZLING
1:25:26 > 1:25:28I love that noise.
1:25:28 > 1:25:31It's like the biggest chicken in the whole world.
1:25:31 > 1:25:33Don't worry about that.
1:25:33 > 1:25:39- Georgia, you've got some tweets as well.- I have.
1:25:39 > 1:25:41I have one from Chris Morgan.
1:25:41 > 1:25:44What is the best cut of meat to use for the perfect burger
1:25:44 > 1:25:46and what percentage of meat to fat should I use?
1:25:46 > 1:25:48Mr Torode, go on, then.
1:25:48 > 1:25:52For me, the idea of it is good old-fashioned minced beef
1:25:52 > 1:25:56from your butcher, but I use 40% fat, 60% meat,
1:25:56 > 1:25:58and then all you do is you pack the whole lot together
1:25:58 > 1:26:00into a frying pan, as it starts to cook,
1:26:00 > 1:26:03first time turned over, then season it,
1:26:03 > 1:26:06- don't put any salt and pepper in at all until it's cooking.- Beef?
1:26:06 > 1:26:10Absolute beef, 40 fat, 60 meat.
1:26:10 > 1:26:13Delicious. I like shin beef, that's really cool.
1:26:13 > 1:26:16- The next one.- Elizabeth Baker.
1:26:16 > 1:26:19I have got two sea bass fillets and I don't know what to do with them.
1:26:19 > 1:26:21Cary, go for it.
1:26:21 > 1:26:23One of the dishes we do in the restaurant,
1:26:23 > 1:26:25just pan-fry the sea bass, finish it in the oven,
1:26:25 > 1:26:28usually takes six, seven minutes for the fillet to cook.
1:26:28 > 1:26:30We roast baby gem lettuce off,
1:26:30 > 1:26:34serve it with a little fresh tomato sauce and braised mushroom,
1:26:34 > 1:26:36really simple but packed with flavour.
1:26:36 > 1:26:38Do you know what I say to people about fish these days?
1:26:38 > 1:26:41When you cook fish, cook it for half as long as you think
1:26:41 > 1:26:43you need to cook it for - so if you think ten,
1:26:43 > 1:26:45cook it for five and it'll be ready for you.
1:26:45 > 1:26:46What the heck is that?
1:26:46 > 1:26:50This is garlicky croutons going in the salad.
1:26:50 > 1:26:53This is a James Martin salad. "I'm going to have salad for lunch,
1:26:53 > 1:26:55"with cheesy bacon croutons.
1:26:55 > 1:27:00"And then we're going to top the whole lot with a chicken Kiev!"
1:27:00 > 1:27:03- That's exactly what we're going to do!- Nice.- Look at that!
1:27:03 > 1:27:05I think we should be best friends.
1:27:05 > 1:27:07Forever.
1:27:07 > 1:27:09I'm quite happy with that, Georgia.
1:27:11 > 1:27:15- You can cook me this all the time. - Look at how happy you are!
1:27:15 > 1:27:18She didn't say that to you this morning, did she?
1:27:18 > 1:27:19That's all right.
1:27:19 > 1:27:21Noodle doodle!
1:27:26 > 1:27:28Are you ready?
1:27:31 > 1:27:34- Wow!- Bingo. - Look at the size of that!
1:27:34 > 1:27:37We've got a bit of dressing.
1:27:40 > 1:27:43When I get married, that's my meal.
1:27:46 > 1:27:48- Yours.- Thanks.
1:27:48 > 1:27:51You can do the wine. Off you go.
1:27:51 > 1:27:54- Can I have some here? - And I reckon this looks good.
1:27:54 > 1:28:00- I'm the one that's exhausted from this, James.- Happy with that?
1:28:00 > 1:28:04It's the way forward, that salad.
1:28:04 > 1:28:08- Give me some cheesy bread. - Oh, my goodness!
1:28:13 > 1:28:16What can I say? What a handsome helper James had there.
1:28:16 > 1:28:19I was almost distracted from the recipe myself.
1:28:19 > 1:28:22Anyway, I'm afraid that's it from this week's Best Bites.
1:28:22 > 1:28:25I hope you've enjoyed taking a look back at some of the delicious dishes
1:28:25 > 1:28:27that have featured on Saturday Kitchen over the years,
1:28:27 > 1:28:31and fingers crossed they've inspired you to get cooking.
1:28:31 > 1:28:34Thanks for watching and have a lovely day.