15/01/2017 Saturday Kitchen Best Bites


15/01/2017

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Good morning. We've got a feast

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of fantastic food lined up for you today,

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so make sure you get yourself comfortable,

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grab a cup of tea, pull up a pew

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and get ready for 90 minutes of fabulous food.

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This is Saturday Kitchen Best Bites.

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Welcome to the show.

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You won't want to go anywhere because we've got talented chefs

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serving up mouth-watering food and a whole host of celebrity guests

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wanting to get stuck in.

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Coming up on today's show, James Martin cooks up a royal treat

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for Samantha Womack with his take on Queen of Puddings.

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Kenny Atkinson pulls out all the stops as he delivers a fish dish

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full of flavour.

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He pan fries a fillet of sea bream before serving it

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with a fennel salad,

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warm beetroot jelly and a fresh orange and brown shrimp vinaigrette.

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Plus the talented Tom Kerridge delights with a winter warmer.

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He slow braises shin of beef in red wine and veal stock,

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then finishes it with a side dish of carrots and cabbage.

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Theo Randall and Glynn Purnell go head-to-head in the

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Omelette Challenge and, with only three seconds separating them,

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it's a battle that could go either way.

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Then it's over to Stephen Terry who's cooking up

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a perfect pasta dish.

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He stuffs the pasta with pork and fennel, then forms it into

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a Swiss roll before pan frying and serving it with creamed endive.

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And finally, the lovely Laura Main faces Food Heaven or Food Hell.

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Did she get a Food Heaven - gravadlax with pickled cucumber,

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cucumber ketchup, mustard mayonnaise and croutons?

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Or did she end up facing her Food Hell -

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Banoffee cheesecake with ginger crumb,

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caramel bananas and a tarte tatin?

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You can find out what she got at the end of the show.

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But first,

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it's over to the formidable Frenchman Daniel Galmiche

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who's cooking up a classic French dish that's greater than

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the sum of its parts.

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Right, cooking first is a Frenchman, who, until recently,

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was running the Michelin-starred restaurant

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inside the luxurious country house Cliveden.

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He's now put his name above the equally impressive

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Clermont Club in the heart of London's Mayfair.

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It's always a great pleasure to have him on Saturday Kitchen.

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Daniel Galmiche. Good to have you on the show. So what are we cooking?

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You mentioned the truffle.

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-It's going to go under the skin, chicken.

-What's the dish called?

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It's called roasted breast of chicken with truffle,

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sauteed new potatoes with spring onion.

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-Very, very classically French, this.

-Very classic. Sauteed lardon.

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I'm going to do the potatoes first.

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I'm going to do the chicken.

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-Running through the ingredients, we've got some chervil.

-Baby leeks.

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New potatoes. Truffle.

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That is the small juice of the truffle.

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I had the truffle in the freezer

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and kept it like this because they keep very well...

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-OK.

-..and I collected that which will be fantastic.

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-And a bit of chicken stock.

-A bit of pancetta.

-Lovely.

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Right, fire away. So what are we doing first?

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I'm going to do the chicken first.

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Now there's been a lot of talk about chicken in the press recently.

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That's correct, yes.

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One of the most famous sort of French chicken

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is the poulet de Bresse.

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-Yeah, that's right.

-It's regarded as the king...

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It's been voted for years and years the king of chicken, yes.

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-And it's the big, white feathered...

-It's the big white one, yes.

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Beautiful flesh. Really good quality chicken.

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It's fantastic. Very popular in France obviously.

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This one is a nice British one.

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Yeah, organic farm, organic one.

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-So what are we doing here then?

-So we do a truffle now.

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We put it under the skin.

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Tell us a little bit about this truffle then. Frenchmen and truffle.

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That's a black Perigord truffle.

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-Yeah.

-Perigord, south of France near Gascony.

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-This is just half one.

-Yeah, half one, so imagine, very pungent.

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Very strong, but very delicate at the same time. Gorgeous.

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And how much for one of these?

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This one was 75 gram at £850 a kilo,

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which means about 67 quid a truffle.

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-£67 just for that bit?

-Just for that.

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But you don't need to buy those ones.

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You compare that with a white truffle, which is even rarer,

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and much stronger in flavour...

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I bought a white truffle last year.

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The price was £2,700 per kilo.

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So if you're looking for something like that,

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that would probably be what?

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Maybe £300 for one that size?

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Yeah, it would be.

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The biggest one has actually just been sold for £165,000.

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-That was a white one.

-Incredible, I know.

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-A big white truffle from Alba, wasn't it?

-Yeah.

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But Perigord is the most famous region there?

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It's one of the most famous regions but I come from the east of France.

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Near Burgundy we do have truffle as well.

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Instead of using pigs,

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which they used to do traditionally to go hunting...

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Now they use a dog because the pig was eating the truffle.

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Lucky pig.

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-OK.

-So I'm going to put some oil in a pan there.

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So you've basically taken the slices of truffle underneath the skin.

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That's right, yeah.

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That's the one, yeah. So I'm going to seal it, pan-fry it a little bit,

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but a light colour.

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I don't want the skin to burn.

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I want to still see the truffle.

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At the same time, the skin will retract a bit less

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-if the pan was boiling.

-Yeah.

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OK, skin first.

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-I've just blanched the sliced potatoes there.

-Yeah.

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We're going to blanch the leek.

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Blanching the bacon as well.

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Blanching the pancetta is quite important as well.

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The reason behind that too is because sometimes it can be

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very salty so to remove some of the salt out

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and it would be easier for me to roast them.

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-What's next?

-So, now we're cooking that, it's not a complicated dish,

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but it is really nice, very easy to do, very fresh

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and it's of season because of the truffle.

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But you can buy truffles, although they're in season now,

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-you can truffle in the oil, can't you?

-A small jar, yes.

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Small ones, which are more like this sort of stuff. £8 to £10.

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That's all the colour I need there.

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As well as a little bit of truffle, which is really nice,

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-you could put a little bit of truffle oil with it as well.

-Yes.

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-It's quite strong.

-You know in France you keep them in rice.

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You put a small kitchen towel.

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This is fresh truffle, yeah?

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Yeah, the fresh one.

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Put in a jar with some rice and the rice takes all the flavour of

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-the truffle.

-They use that for the risotto and also put eggs on the top

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because you can make truffle scrambled eggs without

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-putting any truffle in there at all, can't you?

-That's correct, yeah.

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Put that in the oven. Which one?

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Left-hand side probably. That one.

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OK, we put another one in.

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How long would you cook that for?

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About 10 minutes. 12 minutes max.

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We're going to blanch that one as well. You've done that.

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I'd probably put that one on there.

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That's your bacon gone in there as well.

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I love bacon, potato, leek.

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With the truffle, I'm going to do a small julienne.

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Again, some more truffle.

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Lovely.

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I'll take this piece of chicken out for you.

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Let it rest there.

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Drain off the fat cos you're going to use this for your sauce, are you?

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That's right, yeah.

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-It smells delicious.

-Smells gorgeous.

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-I'm going to put a little bit of chicken stock in here.

-Yeah.

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Tell us a little bit about the Clermont Club, because it's

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a private members' club.

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It's a private members' club.

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It's a beautiful building in Berkeley Square.

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When I took it I knew it was a private club.

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Therefore, you can't get the rating like I'm used to

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and I like the challenge of the rating.

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You mention the rating.

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Nearly every restaurant you've worked in you've gained

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-a Michelin star.

-That's correct, yeah.

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It's going to be quite difficult for you because the Michelin

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-don't like private clubs, do they?

-No, they don't,

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but I don't say it will not be open to the public one day.

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Right, OK.

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The Clermont Club is where Lord Lucan was

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before he went missing, wasn't it?

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It's a different challenge and I put my name to the restaurant.

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So other things are going on.

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We're refurbishing the kitchen.

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So just in case we decide to open to the public.

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What have you got in here then?

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A little bit of the chicken.

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I put the juice of the truffle.

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A bit of butter.

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-This creates an instant sauce.

-An instant sauce, yeah.

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-Put a little bit of truffle.

-A little bit of truffle.

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-That's 20 quid just gone in there.

-Just 20 quid gone in there.

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A little bit of this.

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Where do you want the leeks?

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-Leeks, back on here as well.

-This one?

-Yeah.

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That's a great combination, this.

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I love it. It's really fantastic.

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A little bit of chive I'm going to put in the jus there.

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-Chervil.

-Chervil, excuse me.

-That's all right.

-Yes.

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Here we go. Ready when you are.

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And, as soon as that is ready...

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Do you want the truffle in there as well?

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Again, some more truffle.

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-Very rich dish.

-Another 20 quid.

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Another 20 quid, yes.

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I'm a Yorkshireman.

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There's about three quid just on this knife,

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so I'm going to pick all that up.

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OK, serve it up.

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Give me the big spoon. Thank you.

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-There you go.

-Lovely.

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Looks fantastic. Just this combination of potato.

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The flavour is tremendous. I love it. Yeah, it's great.

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And it helps so much when you put on £60 worth of truffle, doesn't it?

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Oh, huge difference completely.

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You don't need to be extravagant.

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-It's just so wonderful.

-OK.

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Chicken.

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The flavour should be tremendous too. Look at the truffle there.

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-Over the top.

-It's a very simple dish.

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-There's a hot pan there.

-Yeah, I know. I just burnt myself already.

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There you go. Sauce over the top.

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-Looks and smells absolutely spectacular.

-Very pungent, isn't it?

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So, Daniel, remind us what that dish is again.

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Roasted breast of organic chicken with black Perigord truffle,

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sauteed potatoes with bacon,

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spring onion and truffle.

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About 80 quid.

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And that's why that truffle's going in my pocket. There you go. Right.

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Come on over here, Daniel.

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This is where you get to dive in.

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I don't know about you, but truffle for breakfast,

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never really had that before.

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-Tell us

-what you think. Ah, right.

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You get the whole...

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The flavour, most people think of truffle,

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they think of either truffle, which is either very strong and pungent...

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-I think it's too strong.

-Black truffles are not that strong.

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Not that strong.

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-I'm going to avoid the bacon lardon, if I may.

-OK.

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-You can do without it.

-That's fatty pork, isn't it, really?

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Yeah, but it's roasted.

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-Good?

-Mmm.

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Yeah, that's lovely.

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You need to learn to get a bigger spoonful cos it's not coming back!

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But other than chicken, you could do it with some other things.

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Fish maybe?

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Do it with a nice piece of fish, with truffle it works well?

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Well, I haven't tried actually,

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unless you do a salad with a drop of truffle oil.

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-What do you think, guys?

-Fantastic.

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-Really good.

-Smells wonderful down this end.

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Has to be. There's 60 quid's worth there!

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That was a lot of very expensive truffle.

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I bet the dish tasted great though.

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Coming up, James cooks his Queen of Puddings but first

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it's over to Rick Stein, who's travelling to Somerset and Wales

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looking into traditional fishing methods.

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I wish you had time to stop and explore every little creek, estuary

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and fishing village

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but, if I did, the seafood journey would take years.

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But this is a must.

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It's the Severn Estuary and Brendan Sellick goes out on what

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he calls his mud horse to tend his nets on the mudflats

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near Stolford in Somerset.

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There's nowhere else in the world doing it like the way we do it here

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with the mud horses across the mudflats in Bridgewater Bay.

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It's been going on here for centuries,

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hundreds and hundreds of years,

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and we're still doing it right up to this day.

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The joy of this fishing is to catch what's there.

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Sometimes it's dabs, sometimes it's bass,

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but usually it's a whole medley of fish.

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Once upon a time in Britain, every tidal river was fished like this,

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something that people did.

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When Brendan gives up this job that's it.

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None of his children want to follow in his muddy footsteps.

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We catch all sorts from a Dover sole to a silver eel.

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In the winter a lot of cod, sprats and whiting but at this time

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of the year we have shrimps and a few prawns, sole, skate.

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Look at that skate.

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It makes one of those classic dishes,

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the first fish dish I ever cooked.

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I think we're witnessing the passing of history here.

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Soon these scenes will be just photographs on the local pub wall.

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And Brendan's mud horse? Well, that'll be in the museum.

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But, back to that skate, and I think a classic dish of all time.

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Skate with black butter.

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First of all you poach the skate wings in a court-bouillon made with

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carrot, onion, celery, bay leaves, black peppercorns.

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You poach it for about 15-20 minutes till it's nicely cooked through.

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Now for the black butter.

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Get a frying pan searingly hot

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and add two or three knobs of salted butter.

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Now, it needs to be salted.

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You want that to catch to give the butter

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a lovely deep-brown colour. Not black.

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It all happens at the last minute. Lift your skate wings onto a plate.

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The sauce is going to take seconds.

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Sprinkle the skate wing with about 15 or 20 capers.

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Back to the sauce.

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It's bubbling away now.

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When it starts to foam like that, add some red wine vinegar.

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The kitchen immediately fills with that pungent smell of hot vinegar.

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It catches in your throat, but it entices people into restaurants.

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Add chopped parsley and shake it through the butter.

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Then lift the pan straight off the stove and onto the fish

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and straight out to the customers, the quicker, the better.

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In South Wales, on the Gower Peninsula,

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is Penclawdd, very famous for its cockles.

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The cockle-gatherers here use little forks and rake them up.

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As I watched these bent figures scraping away at the sand

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on a freezing March morning,

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I thought about where they would be sold. Well, they go to Holland

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and they're put in little tins. The tins are sent to Spain,

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where they use them for paella.

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Maureen Merley is one of the stalwarts who supply the trade.

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They started off out here with donkeys.

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-Bare feet.

-Bare feet?

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Yeah, always bare feet out on the sands here, the old ladies.

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My mother, my father's mother and generations before have come here.

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My husband was a steel worker. He joined me at the job.

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I've had four children, and still worked at it.

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I'd heard of Penclawdd cockles. They're legendary

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in seafood annals,

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but I thought that they were done with mechanical dredgers.

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But not a bit of it. It's all done by hand. That is heartening to me.

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Everything's on a human scale.

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It's a very, very rich estuary in cockles, but it's looked after.

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They're conserved.

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Their natural conservation is to use human beings to fish for them.

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It's one of those optimistic stories I love to find.

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But it's not just cockles you find here. When the tide goes out -

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and it goes out a very long way -

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you find seaweed,

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what they call laver.

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This is like wet strands of silk ribbons. They boil it for ages,

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and then serve it up.

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It's known locally as Welsh caviar.

0:17:550:17:58

So, now to taste the laverbread.

0:18:020:18:05

I'm told it's best hot from the cauldron

0:18:050:18:08

and still in its leaf form, in other words, unminced.

0:18:080:18:12

Well, it smells and it tastes of the beach. It smells like

0:18:130:18:17

a cauldron of boiling shrimps to me.

0:18:170:18:20

I'd love that on toast for breakfast, I really would.

0:18:200:18:23

The other thing about it, it's got this

0:18:230:18:26

evocative quality. I can understand why the Welsh get homesick for it.

0:18:260:18:31

It's not everyday food, like, you can get mangetout peas from Thailand

0:18:310:18:37

any day of the week in the winter.

0:18:370:18:39

This has got a real sense of place about it.

0:18:390:18:42

And I'll always be sort of mindful of these cockles,

0:18:420:18:46

which I do think are the best cockles in the world.

0:18:460:18:49

They're just sensational.

0:18:490:18:51

I came up with a dish there and then

0:18:530:18:56

which I think combines cockles and laver in an enjoyable way.

0:18:560:18:59

It's cockle and laver vol-au-vents with hollandaise sauce.

0:18:590:19:03

Cook the cockles in a bit of water in a hot pan

0:19:030:19:07

and just let them open in their own juices.

0:19:070:19:10

That'll take about two to three minutes, no more.

0:19:100:19:14

You don't want to overcook them.

0:19:140:19:16

Now the vol-au-vents. You can buy the cases, but they're easy to make.

0:19:160:19:21

Just buy the pastry instead. Cut little discs out, quite thick,

0:19:210:19:25

and make the lid shapes with a smaller pastry-cutter.

0:19:250:19:29

Brush them with egg yolks,

0:19:290:19:31

and straight into the oven. It's puff pastry, of course.

0:19:310:19:35

Now to make the sauce,

0:19:350:19:38

the hollandaise sauce.

0:19:380:19:40

Just a small amount.

0:19:400:19:41

One egg yolk and some lemon juice over some boiling water.

0:19:410:19:46

Whisk it hard to make a nice voluminous sabayon.

0:19:460:19:50

That's a posh French kitchen word for a fluffy custard.

0:19:500:19:54

Add clarified butter. Whisk that in.

0:19:540:19:57

Then the cockles and finally, the laverbread.

0:19:570:20:00

Fold the whole lot in very gently

0:20:000:20:03

to avoid losing any volume in that lovely hollandaise.

0:20:030:20:08

The vol-au-vents should be baked by now.

0:20:080:20:11

They're cooked for about ten minutes. Lift the lids off.

0:20:110:20:15

Now scoop the centre out with a teaspoon so you can fill them

0:20:150:20:20

with as much cockle, laverbread and hollandaise as possible.

0:20:200:20:24

It's blowing my own trumpet a bit,

0:20:260:20:29

but I thought of this dish with those cockles and laver

0:20:290:20:33

on that lovely expanse of beach and rock and seaweed.

0:20:330:20:36

I thought, "Wouldn't it be nice to have three or four of these

0:20:360:20:39

"in a local pub with a pint of Welsh bitter?" Now, that's regional food.

0:20:390:20:43

Great to see Rick celebrating retro vol-au-vents there,

0:20:480:20:52

proving they've still got a place on menus today.

0:20:520:20:54

Another retro dish which I think is well worth celebrating, it's one

0:20:540:20:57

of my favourite desserts - Queen of Puddings.

0:20:570:21:00

-Yeah!

-Have you tried Queen of Puddings?

-No. It sounds great.

0:21:000:21:03

"Yeah!" You don't know what it is yet.

0:21:030:21:06

-It's got walnuts in it.

-Good. No!

0:21:060:21:08

Queen of Puddings. It's basically like a custard base, really.

0:21:080:21:11

A bit like an old version of a creme brulee,

0:21:110:21:13

but it starts off with milk, cream, sugar, lemon, vanilla, eggs

0:21:130:21:17

-and breadcrumbs.

-Full-fat milk?

-Full-fat milk. Full-fat cream.

0:21:170:21:21

Where does the name come from?

0:21:210:21:23

-The name... I did a little bit of a search on the internet.

-Good.

0:21:230:21:26

Because I always thought that it was named after Queen Victoria,

0:21:260:21:30

Victoria sponge, and around that time.

0:21:300:21:32

The only reference I could get that it was around the Victorian times,

0:21:320:21:35

I'm assuming it was around that time that they

0:21:350:21:37

used to use stale bread, the late 18th century,

0:21:370:21:39

something like that. But this one here, what I've got,

0:21:390:21:42

I've got some milk and cream boiling up.

0:21:420:21:45

Before I add my crumbs, I'm going to separate my eggs.

0:21:450:21:48

-So we need egg yolks and egg whites.

-Mm-hm.

-This is a great way...

0:21:480:21:51

which I think was invented, because rather than it using just egg yolks,

0:21:510:21:55

the whites are used for the meringue later on.

0:21:550:21:58

-Just don't shake anyone's hand too soon.

-No, exactly.

0:21:580:22:00

This is how I do the eggs. Make sure you've got clean hands.

0:22:000:22:03

Put the whites into one, the yolks into another.

0:22:030:22:06

Oop! There we go.

0:22:060:22:07

If my little boy is watching in the green room,

0:22:070:22:09

I promise you I'll save you some Victoria sponge.

0:22:090:22:12

It's his favourite.

0:22:120:22:14

There we go. Right, next, what are we going to do?

0:22:140:22:16

Get some vanilla. We have got a nice piece of vanilla.

0:22:160:22:20

Now, my grandmother used to do this dessert a lot,

0:22:200:22:22

but instead of using vanilla pod, which we can use nowadays,

0:22:220:22:26

she used to use vanilla essence.

0:22:260:22:28

Throw that into there.

0:22:300:22:32

Is that because it wasn't available?

0:22:320:22:34

Yes. It's expensive as well.

0:22:340:22:35

Vanilla pods now are quite expensive,

0:22:350:22:38

but if you can buy it, buy the extract, not the essence.

0:22:380:22:40

That's what you're looking for.

0:22:400:22:42

So, what you need to do is bring this to the boil, add the sugar.

0:22:420:22:45

We don't add the sugar to our eggs

0:22:450:22:47

because you end up with little yellow specks in.

0:22:470:22:49

You can't get rid of those little yellow specks.

0:22:490:22:51

It actually starts to burn the yolks. Cook the yolks.

0:22:510:22:55

Could you use vanilla sugar?

0:22:550:22:56

-Sorry?

-Could you use vanilla sugar?

0:22:560:22:58

Yeah, you could use vanilla sugar. Yeah, if you want to use that pod!

0:22:580:23:01

Once an Irishman, always an Irishman. Like a Yorkshireman!

0:23:010:23:04

Take that back to Ireland, there you go.

0:23:040:23:07

We're just going to mix this now...

0:23:070:23:10

and pour that onto there.

0:23:100:23:14

And then to really kick-fire the flavour,

0:23:140:23:17

I'm going to add some lemon, which is quite unusual,

0:23:170:23:20

putting it in this, but it's the main flavour.

0:23:200:23:22

That lemon and vanilla combination is great.

0:23:220:23:25

So, while I put the lemon in,

0:23:250:23:27

tell us a little bit about what you're up to at the moment, then.

0:23:270:23:30

Oh, I'm doing Guys And Dolls, I've got two shows today in the West End.

0:23:300:23:34

Soon to take it out on tour.

0:23:340:23:36

I'll do two weeks in Sunderland, three weeks in Milton Keynes,

0:23:360:23:39

and then back into the West End.

0:23:390:23:40

Because we know you from several TV hit shows, like I said,

0:23:400:23:43

Pie In The Sky and that sort of stuff.

0:23:430:23:45

What's it like going to the West End and doing that,

0:23:450:23:47

-something slightly different?

-Yeah, yes. It's great.

0:23:470:23:49

If you can try and change it as much as possible,

0:23:490:23:51

it leads for an interesting life.

0:23:510:23:53

I've done predominantly TV for quite a few years, and was terrified

0:23:530:23:56

at the idea of coming back on stage, but I am loving it now.

0:23:560:24:00

There's just something about working

0:24:000:24:02

a story in chronological order, which makes far more sense to you,

0:24:020:24:05

instead of coming in and doing it back to front.

0:24:050:24:08

-You're on stage with Don Johnson?

-Yes,

0:24:080:24:10

who I'm not having a "special relationship" with.

0:24:100:24:12

-I read that in the press.

-I'd met him twice when that came out!

0:24:120:24:15

I'd had one rehearsal with him and an initial meeting, so, thanks(!)

0:24:150:24:20

No offence, Don!

0:24:200:24:21

So what I've done with those, I've basically put the crumbs in there.

0:24:210:24:24

Now, ideally, what you need to do is put them in a bain-marie -

0:24:240:24:27

a tray of hot water - bake them in the oven, really nicely.

0:24:270:24:30

They want to go in the oven, and because it's quite hot water

0:24:300:24:33

that you're going to put in the tray anyway,

0:24:330:24:35

they only want to go in for about 12 minutes, 10 to 12 minutes.

0:24:350:24:38

Because it has got the breadcrumbs in there, they set quite quickly.

0:24:380:24:41

-Like that.

-Oh, wow.

0:24:410:24:43

So, it's almost like an old version of a creme brulee.

0:24:430:24:46

So, whisk up the egg whites and add just a pinch of sugar.

0:24:460:24:52

Not too much.

0:24:520:24:54

Mix that together. Just a touch...

0:24:540:24:57

to start the whites going up, like that.

0:24:570:25:00

You mentioned at the start of the show you've got two great kids now.

0:25:000:25:03

-Yeah.

-So do you have to cook at home quite a lot? What do you cook?

-I do.

0:25:030:25:06

I try and cook fresh food as much as possible. Kids are always difficult.

0:25:060:25:09

They'll have their preferences.

0:25:090:25:11

You've got that constant battle of trying to

0:25:110:25:13

get veggies into their dish

0:25:130:25:14

without them seeing them look like vegetables.

0:25:140:25:16

Also, my partner, as I said, is wheat intolerant,

0:25:160:25:19

so I find it really difficult finding dishes that we can all eat.

0:25:190:25:23

So I actually try and write them down,

0:25:230:25:25

and when I know that one works, that's it, we kind of repeat it.

0:25:250:25:28

-And they all enjoy getting involved as well.

-Yeah.

0:25:280:25:31

-But we're a very messy family. We cook messily.

-That's great.

0:25:310:25:35

-Enjoy your food.

-Yeah, we do.

-Enjoy your food.

0:25:350:25:37

So, what I'm going to do with this

0:25:370:25:39

is just whip up the egg whites, really.

0:25:390:25:41

Obviously you can sweeten that up with a touch of sugar,

0:25:410:25:44

just to make a little meringue.

0:25:440:25:46

You want to whip these up nice and gently.

0:25:460:25:49

But the real secret, I think,

0:25:490:25:51

of Queen of Puddings is the combination of three flavours.

0:25:510:25:55

You've got this custard base and this stuff,

0:25:550:25:57

-this is raspberry jam.

-Whoa!

-Now, you can mix and match.

0:25:570:26:01

I know Delia loves this dessert, and she does it with cherries,

0:26:010:26:04

which is really nice, almost turns it into, like,

0:26:040:26:06

a Black Forest Queen of Puddings by using cherry jam,

0:26:060:26:09

but it's just this combination of the sweetness of the custard

0:26:090:26:12

and the sharpness of the jam

0:26:120:26:14

and everything else works really, really well.

0:26:140:26:16

When we make our peach crumble, we often put in red berries

0:26:160:26:19

or raspberries, just to give it that kind of sharp edge.

0:26:190:26:22

-And then top the meringue on there.

-That looks amazing.

0:26:220:26:25

And it's such a simple dessert

0:26:250:26:27

that you could easily do for a dinner party

0:26:270:26:29

but it's great for kids too.

0:26:290:26:32

-Yeah.

-I love that old classic sort of feel.

0:26:320:26:35

And then what we need to do is bake that back in the oven.

0:26:350:26:37

So, keep the temperature exactly the same.

0:26:370:26:39

Bake that back in the oven, in the bain-marie again -

0:26:390:26:42

you don't want it to overcook.

0:26:420:26:44

That's going to cook now for another 8 to 10 minutes,

0:26:440:26:47

-and you end up with this lovely crisp meringue.

-Oh, wow.

0:26:470:26:50

I just think it's a great one of the real...

0:26:500:26:53

It's kind of like what Rick was doing with the old vol-au-vents.

0:26:530:26:56

A very retro dish.

0:26:560:26:58

-And then you just pop that onto our plate.

-Onto MY plate.

0:26:580:27:02

Onto YOUR plate. Sorry, onto your plate, Sam.

0:27:020:27:05

Dust it with icing sugar,

0:27:050:27:08

because my grandmother used to love this dessert.

0:27:080:27:10

She'll be watching from above.

0:27:100:27:13

"You must put icing sugar on it, lad." There we go.

0:27:130:27:15

-Dive into that.

-Can I?

-Go on, tell me what you think.

0:27:150:27:18

Try and serve it warm. I think that's the great thing about this.

0:27:180:27:20

You can easily do it, make the meringue at the last minute,

0:27:200:27:23

-stick it through the oven once more.

-I am so happy at this moment.

0:27:230:27:26

-Anyone that knows me will be laughing.

-Dive in.

0:27:260:27:29

It's unusual...

0:27:290:27:31

Oh, God!

0:27:310:27:32

I'll pass it down. There you go.

0:27:330:27:36

I can't tell you how good that is.

0:27:360:27:38

Dive in. Do you like it?

0:27:380:27:40

-More than like it.

-She loves it.

0:27:400:27:42

Never underestimate a dusting of icing sugar.

0:27:470:27:50

It's all in the presentation.

0:27:500:27:52

Today, we're taking a look back at some of the tastiest recipes

0:27:520:27:55

from the Saturday Kitchen archive, and there's loads still to come.

0:27:550:27:59

Wonderful food that can get your culinary juices flowing.

0:27:590:28:02

Up next, an appearance from a chef

0:28:020:28:04

whose restaurant was just awarded a Michelin star

0:28:040:28:06

for the third year running.

0:28:060:28:08

It's the brilliant Kenny Atkinson. Well done, Kenny.

0:28:080:28:12

-Great to have you on the show.

-Great to be back and happy New Year.

0:28:120:28:15

And a happy New Year to you. Now, what's the dish?

0:28:150:28:17

Black bream. Fantastic black bream.

0:28:170:28:19

Great flavour, cheaper then sea bass.

0:28:190:28:21

-A very similar flavour to sea bass as well.

-Yeah.

-Beetroot jelly.

0:28:210:28:24

-Beetroot jelly? Right.

-So, I'm going to get this in the oven now.

0:28:240:28:27

-Do you want me to do that?

-75 degrees.

0:28:270:28:29

So, we're going to show you how to make this stuff.

0:28:290:28:31

I'll just show you that.

0:28:310:28:32

That is the actual beetroot jelly.

0:28:320:28:34

It's actually quite soft. You can lift it up.

0:28:340:28:37

-And you want this warming in a low oven?

-In a low oven, 75 degrees.

0:28:370:28:40

Just so it warms through. And then, to make the jelly...

0:28:400:28:43

Not how my mother's fella decided to do it when my mother was ill.

0:28:430:28:46

She wanted jelly to make her feel better.

0:28:460:28:49

She said it was too cold, so he stuck it in the oven.

0:28:490:28:52

Well, this, you can actually put in the oven.

0:28:520:28:54

On high, drink it with a straw! So what have we got here?

0:28:540:28:57

Fresh beetroot juice, red wine vinegar, we have some port,

0:28:570:29:00

and we have got a few spices of mustard seeds

0:29:000:29:03

and a bit of star anise, just for a little bit of heat.

0:29:030:29:06

Now, I'm going to get this on,

0:29:060:29:07

because this is your orange juice for your vinaigrette.

0:29:070:29:10

-A cup of sugar.

-Yeah.

0:29:100:29:12

And then I am just going to put in a little bit of orange peel.

0:29:120:29:15

Beetroot and orange is a great marriage made in heaven.

0:29:150:29:18

So just a little bit of orange peel...

0:29:180:29:20

-It is kind of like a mulled sort of flavour, is that right?

-It is.

0:29:200:29:24

It is a nice little winter flavour, really.

0:29:240:29:27

We'd ideally bring it up,

0:29:270:29:29

let it simmer for about 15 minutes and then let it cool down,

0:29:290:29:32

rest the agar agar, but we're going to do it quickly just for...

0:29:320:29:35

This is agar agar, which is based on seaweed.

0:29:350:29:38

It's a vegetarian-based gelatine.

0:29:380:29:41

It's great for vegetarians, if you want to have, like, a jelly.

0:29:410:29:45

-And it comes as this sort of fine powder.

-Yeah.

0:29:450:29:49

It's basically from seaweed, so it allows you to do a vegetarian jelly

0:29:490:29:54

but also, as well, it allows you to warm it up

0:29:540:29:56

at a certain temperature, because it just seems to hold a temperature.

0:29:560:29:59

-Which doesn't work with gelatine.

-No. Exactly.

0:29:590:30:02

Right, tell as about black bream, then. It's a great fish..

0:30:020:30:04

You said it's similar to sea bass, cheaper.

0:30:040:30:06

Yeah, you can get these in any good fishmonger, really.

0:30:060:30:09

Like I say, obviously, with that time of year, where people haven't

0:30:090:30:14

got a lot of money, it's a great fish to use, really.

0:30:140:30:17

-A good substitute, I would say, definitely.

-Yeah.

0:30:170:30:20

It's just a great flavour.

0:30:200:30:22

-Treat it the same, I take it?

-Exactly.

0:30:220:30:25

-There's quite a bit of meat on there as well.

-Exactly, yeah.

0:30:250:30:28

To be honest, you get a good-sized portion out of it.

0:30:280:30:30

I'm going to trim it up just for presentation purposes,

0:30:300:30:33

but if you were at home, there's no need to trim it up, really.

0:30:330:30:36

You can actually cook it whole.

0:30:360:30:37

I've had black bream just cooked whole in the oven.

0:30:370:30:40

-Beautiful.

-Barbecue as well.

-It's great on barbecues.

-Definitely.

0:30:400:30:44

-It is a long way off that, mate, I think!

-Not yet. Think positive.

0:30:440:30:48

You can tell he's from Jersey, can't you?

0:30:480:30:51

-Sunshine...

-Based down there. Cooking in his shorts. There you go.

0:30:510:30:55

-It's most important to get all the pin bones out.

-Yeah.

0:30:550:30:59

With nice little fish tweezers. Make sure there's nothing in there.

0:30:590:31:03

Now, I suppose you're eager, in Rockliffe Hall,

0:31:030:31:06

about next week, are you?

0:31:060:31:08

With the old guide, the old Michelin Guide coming out.

0:31:080:31:11

Yeah, the Michelin comes out. We've got our fingers crossed.

0:31:110:31:14

I've been quite fortunate to have two stars in two separate kitchens.

0:31:140:31:18

One star, that is.

0:31:180:31:19

So we've been open for nearly a year now. The hotel's going really well.

0:31:190:31:23

We've just got our five stars last month, so that's going well,

0:31:230:31:26

and we just hope that Mr Michelin thinks

0:31:260:31:29

we're worthy of a star at Rockliffe.

0:31:290:31:31

Well, I think Mr Michelin and Celina, really.

0:31:310:31:34

She likes her Michelin-star food.

0:31:340:31:36

You've basically just scored that, to stop it from curling?

0:31:360:31:40

Yeah, I just scored it so we can get the skin nice and crispy.

0:31:400:31:42

-Sorry, I need a little plate.

-There you go.

-To put the fish on.

0:31:420:31:45

There's a sink in the back, if you want to wash your hands.

0:31:450:31:49

Move that out of the way.

0:31:490:31:51

-And then we're going to finish off the jelly now.

-Yeah.

0:31:510:31:53

So, the jelly... What I want to do is just whisk in the agar agar.

0:31:530:31:58

As simple as that.

0:31:580:32:00

The golden rule that we use in the restaurant is

0:32:000:32:03

-1g of agar agar to every 100ml of liquid.

-Right.

0:32:030:32:07

So if you add too much, it's going to be too firm.

0:32:070:32:10

Where can people by this stuff from?

0:32:100:32:11

It's not the type of thing you can get from a supermarket.

0:32:110:32:14

Yeah. A lot of health shops sell it. Any delicatessens will sell it.

0:32:140:32:18

I've seen it in Chinese supermarkets as well. I've seen it in there.

0:32:180:32:22

-It's very easy to get hold of.

-OK.

0:32:220:32:25

I'm going to just literally just pass out the spices.

0:32:250:32:28

Ideally let that infuse, so you get that nice, almost mulled wine

0:32:280:32:32

type of flavour, really,

0:32:320:32:34

and then pour the beetroot into a lined mould.

0:32:340:32:37

Would you ever attempt this in your new kitchen?

0:32:390:32:41

Or have we lost you already?

0:32:410:32:43

I don't really chop like that.

0:32:430:32:45

You can do it with apple juice.

0:32:450:32:48

Sorry, Kelly, this is you.

0:32:480:32:50

LAUGHTER

0:32:500:32:51

Or a pair of scissors.

0:32:510:32:52

KELLY GASPS

0:32:520:32:54

Is that chives? That's exactly what I do.

0:32:540:32:57

-My mother still does it with a pair of scissors.

-Is it bad?!

0:32:570:32:59

What difference does it make?

0:32:590:33:01

-Use a knife.

-It's safer.

0:33:010:33:03

So, in the fridge for about ten minutes, the jelly will set.

0:33:030:33:07

As simple as that. And then, literally,

0:33:070:33:10

all we do is just cut it to whatever size you require, or shape,

0:33:100:33:14

and literally...

0:33:140:33:16

I'm just going to do a quick one, just for the sake of doing it.

0:33:180:33:22

And that's it, that's the jelly?

0:33:220:33:23

And we put it into... Oh, sorry.

0:33:230:33:25

We put it into a tray and let it warm through.

0:33:250:33:28

Just on the front there.

0:33:280:33:30

You want to leave it in the fridge a bit longer so it firms up.

0:33:300:33:33

That's it, nice and easy. Get out of the way.

0:33:330:33:35

-Get it out the way.

-Get it out the way.

0:33:350:33:37

-I want to get the fish on the go.

-In the fridge, that will take, what?

0:33:370:33:41

-It takes about 10 or 15 minutes to set.

-OK.

0:33:410:33:44

-You've got a little bit of lemon juice in there.

-Let it marinate.

0:33:440:33:46

-Salt.

-I'm just going to finish it with some chopped chives.

0:33:460:33:49

That's the fennel.

0:33:490:33:50

-And then you want to do the old segmenting an orange.

-Exactly.

0:33:500:33:53

So the next process,

0:33:530:33:55

we need to reduce this orange juice down to a syrup.

0:33:550:33:57

And what we're going to do then is whisk in a bit of white balsamic

0:33:570:34:00

and some rapeseed oil to make a basic vinaigrette.

0:34:000:34:03

And then we're going to finish that with some fresh orange segments

0:34:030:34:06

-and some nice salty brown shrimps.

-The white balsamic,

0:34:060:34:08

I assume you're using that because of the colour, really?

0:34:080:34:11

-It is. You don't want any colour.

-That's the predominant difference.

0:34:110:34:14

You could use a sweet white wine vinegar if you wanted to.

0:34:140:34:17

It's not as sweet as balsamic. It is good, good stuff.

0:34:170:34:20

-You can still buy it around.

-Mm-hm.

0:34:200:34:22

Right, segmenting the old oranges.

0:34:220:34:24

I'll get this plate over here.

0:34:240:34:26

-Again, no.

-Again, no?

-No.

0:34:260:34:28

-Into the hand - is that correct? Into the hand?

-Yeah.

0:34:280:34:32

Into the hand is correct, Kelly, yes(!)

0:34:320:34:35

LAUGHTER

0:34:350:34:37

I've been doing this a while, love. Do you know what I mean?

0:34:370:34:40

-Just don't ask me to come over and help.

-Like that, all right?

0:34:400:34:45

And then you've got the leftover... The juice has gone in there.

0:34:450:34:48

-You're reducing that down. This is for the dressing, this one?

-It is.

0:34:480:34:51

Citrus and fish is just a great combination, and also,

0:34:510:34:55

because of the new year, it's nice and light. It's simple to do.

0:34:550:34:59

I'm trying to be a little bit creative with the jelly.

0:34:590:35:01

But like I say, you could do it with apple juice,

0:35:010:35:04

you could do it with wine. On GBM, we did a gooseberry wine.

0:35:040:35:07

-GBM?

-GBM, yeah.

0:35:070:35:09

That's the Great British Menu. GBM. There you go.

0:35:090:35:13

That's nearly reduced.

0:35:130:35:15

And this is just orange juice in there?

0:35:150:35:17

-That reduces down to a syrup.

-Yeah, a nice syrup. Reduce it down.

0:35:170:35:20

Then by the time you whisk in your balsamic and oil,

0:35:200:35:22

it's just like a little vinaigrette.

0:35:220:35:24

-You've got that lovely sharpness.

-OK.

0:35:240:35:26

I'll finish off this salad here.

0:35:260:35:28

You want the chives going in there. Some olive oil.

0:35:280:35:31

-Are you using... What's this stuff?

-Rapeseed oil.

0:35:310:35:34

Do you want this in the dressing, or olive oil?

0:35:340:35:36

You can put rapeseed oil. It'll be absolutely fine.

0:35:360:35:38

-There you go.

-The jelly has just been warming through.

0:35:380:35:41

So the texture changes now, so it's nice and soft.

0:35:410:35:44

Look at that, yeah.

0:35:440:35:45

If you take it any higher, it will melt,

0:35:450:35:48

-but if you keep it at 75, 80 degrees, it won't.

-Right, OK.

0:35:480:35:51

-Have you done warm jelly, James?

-Sorry?

-Have you done warm jelly?

0:35:510:35:55

-Me?

-Yeah.

-No.

0:35:550:35:57

Never.

0:35:570:35:58

No, never done that. It looks fantastic, I have to say.

0:35:580:36:01

-You know with your dressing?

-Yeah.

0:36:030:36:05

This is really non-food.

0:36:050:36:06

Does it massively matter what different kind of oil you use?

0:36:060:36:09

Cos I just use olive oil in everything.

0:36:090:36:11

Olive oil comes in three forms, really.

0:36:110:36:13

Pomace oil, which is the cheaper one,

0:36:130:36:15

virgin olive oil, which you use in cooking,

0:36:150:36:18

and extra virgin oil you use for dressing.

0:36:180:36:20

Right. It's good to know.

0:36:200:36:22

I kind of use the same oil for everything.

0:36:220:36:24

It's all to do with the pressing of the olives.

0:36:240:36:26

-The first press is generally the best one.

-Yes.

0:36:260:36:28

You get the best flavour.

0:36:280:36:29

Then they press it again and then the pomace olive oil,

0:36:290:36:32

they put it in a big...

0:36:320:36:34

like a washing machine, and it really gets all the leftover

0:36:340:36:36

-bits of oil out, but it doesn't taste as good as the first one.

-OK.

0:36:360:36:40

-Cold-pressed estate olive oil, that's the best stuff.

-OK. Right.

0:36:400:36:45

There you go.

0:36:450:36:46

-Reduction's done.

-Yes.

-Just a little bit of white balsamic.

0:36:460:36:49

White balsamic gone in.

0:36:490:36:51

-And then I'm going to whisk in the olive oil.

-A bit of that.

0:36:510:36:54

-You whisk...

-I'll put that on there. That will rest now.

0:36:540:36:57

Kenny, where on earth did you find that whisk from?

0:36:570:36:59

He's got a whisk for you. Look at this.

0:36:590:37:02

-My whisk, Kenny's whisk.

-That's not a man risk.

0:37:020:37:04

LAUGHTER

0:37:040:37:06

I don't like to brag.

0:37:060:37:09

He's got a Kenny spoon as well, look.

0:37:090:37:11

Come on, whisk it in.

0:37:110:37:13

Kenny's new cooking range for shorter people.

0:37:130:37:16

INDISTINCT COMMENT

0:37:180:37:20

Get him back later!

0:37:200:37:21

So, whisk it in.

0:37:210:37:23

Oh, where did you find that from?!

0:37:230:37:25

Put it in.

0:37:250:37:27

Bit more, bit more, bit more, bit more. Bit more, bit more.

0:37:270:37:31

That's it, that's it. Right.

0:37:310:37:32

Can I put the shrimps in?

0:37:320:37:34

I was glad coming back.

0:37:340:37:35

Shrimps in. You just want to warm them through.

0:37:350:37:39

A little bit of orange. Warm them through again.

0:37:390:37:41

And then the plating up is really, really simple.

0:37:410:37:44

So you finish with warm beetroot jelly on this side there.

0:37:440:37:48

You want marinated fennel...

0:37:480:37:51

..just on the side.

0:37:520:37:53

OK.

0:37:550:37:56

Nice and simple.

0:37:560:37:57

Move that out of the way.

0:37:570:37:59

The orange and brown sugar vinaigrette...

0:37:590:38:02

just spooned over.

0:38:020:38:04

It's nice, that combination of orange and shrimps.

0:38:040:38:07

A lot of people put lemon with shrimps,

0:38:070:38:09

-but orange works fantastically.

-It does.

0:38:090:38:11

And because of the beetroot, it just works so, so well together.

0:38:110:38:14

And we've got some fresh coriander shoots,

0:38:140:38:16

just a few to help with the flavour.

0:38:160:38:20

-And your fish on.

-Fish on last.

0:38:200:38:22

And to finish off...

0:38:220:38:23

Remind us what that is again.

0:38:230:38:25

This is my black bream with a warm beetroot jelly,

0:38:250:38:28

a fresh orange and brown shrimp vinaigrette.

0:38:280:38:30

And we'll leave that in the front of shot to prove you made it.

0:38:300:38:33

-I'll take that home.

-Take that out.

0:38:330:38:35

Now, that little sprinkle made all the difference, Kenny(!)

0:38:410:38:44

-Right, over here...

-See, I never make it look like this.

0:38:440:38:47

It's the sprinkly, sprinkly bit.

0:38:470:38:48

-There'd be dribbles round plate.

-Always white plates, you see?

0:38:480:38:51

-Chefs love white plates.

-And a big plate as well.

0:38:510:38:54

Big plates, because it basically makes the food alive.

0:38:540:38:56

There you go. Dive into that one.

0:38:560:38:58

-Ohh.

-So, other fish. If you can't find that black bream...

0:38:580:39:00

-You could do mackerel.

-Mackerel, wonderful.

0:39:000:39:02

Sea bass, if you want to be a bit extravagant.

0:39:020:39:05

And if you didn't want to do the jelly,

0:39:050:39:07

-you could just do it without that?

-Exactly.

-Mm-mm!

0:39:070:39:09

Pickled beetroot would work fine with it.

0:39:090:39:11

-Mm-mm!

-The warm jelly?

-Yeah, it's good.

0:39:110:39:13

-Who knew? Who knew jelly could be warm and good?

-This man does.

0:39:130:39:17

-There you go. Dive into that.

-That's lovely.

0:39:170:39:19

James, you leave Kenny's little whisk alone.

0:39:230:39:26

But, seriously, that dish looked delicious.

0:39:260:39:28

Now it's time for some more fantastic Floyd.

0:39:280:39:31

Show us how it's done, Keith!

0:39:310:39:33

Dear Hector,

0:39:350:39:37

the only way to arrive in Africa is the way the great explorers did -

0:39:370:39:41

by boat. For centuries, they sailed here,

0:39:410:39:43

off the southern tip of Africa,

0:39:430:39:45

hoping to find a quick route to India.

0:39:450:39:47

That's why it's called the Cape of Good Hope.

0:39:470:39:50

In 1652, one Jan Van Riebeeck from the Dutch East India Company

0:39:500:39:55

decided to set up a few shops and stores here

0:39:550:39:57

to serve the passing ships, and Cape Town was born.

0:39:570:40:00

I'm heading for port full of good hope

0:40:000:40:04

for a culinary adventure under the African sun.

0:40:040:40:07

Since those early Dutch settlers, Cape Town has become a huge city.

0:40:070:40:11

With its beautiful coastline and pleasant climate,

0:40:110:40:14

it's become the fashionable spot to live and work.

0:40:140:40:17

It's the legislative capital, but it's really like any seaside town.

0:40:170:40:21

But never mind the fashionable bit,

0:40:210:40:24

I was keen to get straight to where the real action is -

0:40:240:40:26

the township.

0:40:260:40:28

Townships like this one at Khayelitsha,

0:40:390:40:41

on the outskirts of Cape Town, exist all over South Africa.

0:40:410:40:44

No-one knows how many people live in these places -

0:40:440:40:47

it's impossible to carry out a census,

0:40:470:40:49

but it runs into many, many millions of Africans.

0:40:490:40:52

They come from country areas to work,

0:40:520:40:55

but unemployment is high and most end up scraping a living.

0:40:550:40:58

Their homes are built of anything - corrugated iron, cardboard, sacks.

0:40:580:41:03

Somehow they survive and there's a great sense of community.

0:41:030:41:07

It's part of the South African dream that all this will improve

0:41:070:41:11

and everyone will get a better place to live,

0:41:110:41:13

but that won't happen overnight,

0:41:130:41:15

so people make the best of life and have high hopes for the future.

0:41:150:41:21

For the men in Khayelitsha, like so many men elsewhere,

0:41:210:41:25

life centres around the pub, or the "shebeen".

0:41:250:41:28

Welcome to 707, which is a really cool spot

0:41:280:41:32

here in one of the biggest townships.

0:41:320:41:35

Its English name is New Home, so welcome to New Home.

0:41:350:41:38

My chums didn't have much to do and said they've never seen a man cook.

0:41:380:41:44

So, they're here out of sheer curiosity and for some beer.

0:41:440:41:48

They like pork and greens,

0:41:480:41:50

so I got pork, vegetables, onions, spices and a load of greens.

0:41:500:41:55

These are from chard, or "blette", as they're called.

0:41:550:42:00

Also - sorry, Chris - I got little stalks, as well.

0:42:000:42:05

So, we put into my wonderful wok machine a load of oil

0:42:050:42:09

and the first thing we're going to do is fry the pork.

0:42:090:42:14

Now, while that's browning...

0:42:260:42:29

If I look a bit pale, it's not cos I had a late one last night,

0:42:290:42:34

definitely not, it's because there's a funny green Perspex roof!

0:42:340:42:38

As the pork takes some colour, we'll add these pieces of onion.

0:42:380:42:42

Now, we'll chuck in a load of cloves of garlic...

0:42:500:42:55

..and some whole peppercorns...

0:43:000:43:03

..and some coriander seeds, cloves and some cinnamon.

0:43:040:43:09

Then we'll pop in a bit of star anise...

0:43:130:43:16

..and a couple of bay leaves.

0:43:200:43:22

Then we'll stir in some celery and some leeks.

0:43:250:43:29

All while still being fried -

0:43:310:43:34

the whole part of this dish is to fry and fry and fry.

0:43:340:43:38

We add liquids and stocks later.

0:43:380:43:40

That all goes into there.

0:43:440:43:47

I'm also adding some fresh green peppers, some dried red chillies

0:43:470:43:51

and some coarsely cut parsley and fresh thyme.

0:43:510:43:54

Then we add a load of red masala powder.

0:44:010:44:04

Then, into that, I add a little vegetable stock.

0:44:120:44:16

These vegetables I've already part-boiled to save time

0:44:160:44:20

and the juice makes excellent stock for the pork.

0:44:200:44:24

That has to simmer away till it's all cooked,

0:44:260:44:29

about 20 minutes or so, and then I'll prepare the greens.

0:44:290:44:33

While that's cooking, there's time for music from this wonderful band.

0:44:330:44:37

BAND PLAYS UPBEAT TUNE

0:44:370:44:40

So, I've added the carrots and the turnips.

0:44:530:44:57

Now the squash and the parsnips go in.

0:44:570:45:01

So, last bit of all is just to cook the greens.

0:45:010:45:04

The white bits of the greens - which doesn't make sense -

0:45:040:45:07

they go in first.

0:45:070:45:08

That's a small problem(!)

0:45:120:45:15

The rest of the cabbage on top.

0:45:170:45:19

Now, we'll have some fun

0:45:210:45:23

and get a victim to try it and see if they like it.

0:45:230:45:27

It's always nerve-racking serving up new dishes to new chums.

0:45:340:45:38

I'm never sure if my cooking will appeal to different palates.

0:45:380:45:42

But these chaps got stuck in and seemed to really enjoy it.

0:45:420:45:46

Pity I couldn't get a verdict from their wives

0:45:460:45:49

but this shebeen is for men only, and they're now allowed in.

0:45:490:45:52

I'm glad I started my Africa trip in a township.

0:45:560:46:00

There aren't many modern facilities in these places.

0:46:000:46:03

There's little electricity and running water is a rarity,

0:46:030:46:06

so to cook, you have to go back to basics -

0:46:060:46:09

charcoal burners and paraffin stoves.

0:46:090:46:11

That set the trend for the rest of my adventure.

0:46:110:46:14

If I'm going to cook the local food, I'll do it the local way,

0:46:140:46:16

without all the fancy kitchen gadgets I have at home.

0:46:160:46:19

I wanted to follow in the footsteps of another great explorer,

0:46:190:46:23

Livingstone, the first white man to set eyes on the Victoria Falls.

0:46:230:46:27

Right, just open your legs, Keith.

0:46:270:46:29

As you can see, it's a bit cosy.

0:46:310:46:33

VERY cosy!

0:46:330:46:34

Before I left England, I told my new director, "I do not like heights."

0:46:380:46:43

So...he suggests a micro-light flight over the Victoria Falls!

0:46:430:46:49

Livingstone look at the Falls and declared,

0:46:490:46:51

"On sights as beautiful as this,

0:46:510:46:53

"angels in their flight must have gazed."

0:46:530:46:55

So they call this the Flight of Angels.

0:46:550:46:57

But to me, "angels" means "heaven",

0:46:570:46:59

and this looked like a quick way of getting there way before my time!

0:46:590:47:02

I'm sure if Dr Livingstone had been alive today,

0:47:550:47:59

he would have had a go at the micro-light,

0:47:590:48:01

but I wanted to see the place in the same way he did -

0:48:010:48:03

taking to the Zambezi River in a canoe.

0:48:030:48:06

Livingstone was a dour Scotsman

0:48:060:48:09

whose one great passion was missionary work in South Africa.

0:48:090:48:12

When he got there, as a member of the London Missionary Society,

0:48:120:48:15

he fell out with many of his colleagues

0:48:150:48:18

and so he and his wife set out on their own

0:48:180:48:20

to set up missionary stations.

0:48:200:48:22

On one trip, in 1851, he saw the Zambezi River for the first time

0:48:220:48:25

and this must have whetted his appetite for exploration.

0:48:250:48:28

"Hell of white water and waves with teeth like bananas." Brilliant!

0:48:280:48:33

HE CHUCKLES

0:48:330:48:35

Having discovered a route to the west coast,

0:48:350:48:38

he set out to find an outlet to the east

0:48:380:48:40

and boarded a dugout canoe upriver from here,

0:48:400:48:43

where he'd heard the local Tonga tribesmen's tales

0:48:430:48:46

about the magnificent natural phenomenon, the Falls.

0:48:460:48:49

This is as far as he got by boat -

0:48:490:48:51

the Falls stood as a major obstacle in his way

0:48:510:48:55

and he stepped ashore here, what they call Livingstone Island.

0:48:550:48:58

The locals called the Falls "The Smoke That Thunders" -

0:48:580:49:02

but Livingstone, being a patriotic chap,

0:49:020:49:04

renamed them after Queen Victoria.

0:49:040:49:06

It's not all luxury on these trips and this tent was to be my home -

0:49:060:49:11

a bit worrying, since I'm told the occasional elephant

0:49:110:49:14

has been known to pop across here for a meal,

0:49:140:49:16

and the tent isn't exactly elephant proof!

0:49:160:49:19

The temperature is in the 90s,

0:49:190:49:21

but I bet old Livingstone had porters to keep HIM cool!

0:49:210:49:24

Never mind, let's do some work.

0:49:240:49:27

I can remember from my lessons at school hundreds of years ago

0:49:270:49:31

that the Victoria Falls are one mile wide

0:49:310:49:35

and it's a constant spray and spume, mistiness and a huge roar!

0:49:350:49:39

Why is it, when the Floyd programme visits somewhere like the Falls,

0:49:390:49:43

it's shut? It's only down to a third of its normal size

0:49:430:49:46

because there's been no rain for months and months.

0:49:460:49:49

But the same thing happened to Dr David Livingstone.

0:49:490:49:52

When he came here in November 1885,

0:49:520:49:54

he'd heard from the natives that there was this mist that thundered,

0:49:540:50:00

and when he came here, he, too, was disappointed.

0:50:000:50:02

But you have to admit, for all of that,

0:50:020:50:05

it's still the most spectacular location!

0:50:050:50:08

To celebrate, as if by good fortune, I even caught a fish today!

0:50:080:50:13

HE CHUCKLES

0:50:140:50:16

I'm going to cook it very simply, just in butter... Sorry, Chris.

0:50:220:50:25

I didn't say go down there. Thank you.

0:50:250:50:28

It's not the fish you need to learn how to cook,

0:50:280:50:30

it's the way they cook cabbage around here,

0:50:300:50:33

or rape greens or any kind of spinach-y kind of thing.

0:50:330:50:35

They put a little bit of butter into their pot...

0:50:350:50:38

..and they add a load of tomato...

0:50:400:50:43

..a little bit of garlic, like so, and they stir it around.

0:50:450:50:50

Let that sweat for a second, Chris.

0:50:510:50:54

I need to chop an onion here.

0:50:540:50:56

It's a long time since I've chopped an onion, but there we are.

0:50:570:51:00

Back onto the pot. That goes in there.

0:51:000:51:03

Of course...this - Chris - this business of cooking without water,

0:51:050:51:11

I mistakenly thought they were very health-conscious here.

0:51:110:51:15

But that isn't the point.

0:51:150:51:17

Water is at a premium, so it's logical to cook things without it.

0:51:170:51:21

OK, the next thing is these lovely greens, finely chopped,

0:51:210:51:25

stalks and all - nothing here is wasted.

0:51:250:51:28

This goes into the pot. A lot will blow away into the Victoria Falls,

0:51:280:51:34

but it doesn't really matter.

0:51:340:51:36

That goes into that pot, like so.

0:51:360:51:39

We pass that to a willing assistant. Thank you!

0:51:390:51:42

And we give that a stir round...like that,

0:51:420:51:47

and we put the lid tightly on. OK.

0:51:470:51:50

Look at these super pots. Everything is used.

0:51:500:51:53

Are you looking at that, Chris?

0:51:530:51:55

It's just an old oil drum, or a little paint tin,

0:51:550:51:58

punched with holes, a little lid in the middle,

0:51:580:52:00

and it's a terrific cooker!

0:52:000:52:03

We'll melt some butter into there

0:52:030:52:06

and we'll flop our little fillet of fish in.

0:52:060:52:09

Even though we're on top of the Victoria Falls,

0:52:110:52:14

we'll still add salt and pepper, as we should.

0:52:140:52:18

This is tiger fish, by the way -

0:52:180:52:21

indigenous to the Zambezi. Back up to me, Chris.

0:52:210:52:23

I'm giving you a fishing lesson!

0:52:230:52:25

Tiger fish are beautifully coloured and they fight like hell!

0:52:250:52:29

Their jaws clamp down like that.

0:52:290:52:32

My manager, Stan, caught one and lost it.

0:52:320:52:34

He was fishing with a plug about that big

0:52:340:52:37

and the teeth went right through it!

0:52:370:52:39

The cheeky buggers hold it in their mouth,

0:52:390:52:42

leaving the hooks out to one side. When they've had enough sport,

0:52:420:52:45

the damn fish has gone. Anyway, I did hook one earlier.

0:52:450:52:48

Good to see Chris, my new cameraman, is getting these close-ups.

0:52:480:52:52

Shame he's a vegetarian!

0:52:520:52:54

If you have a gaze at the Falls, I'll see how this cabbage is doing.

0:52:540:52:59

I'll add a little bit of garlic.

0:52:590:53:02

So, it's garlic, rape greens or turnip tops

0:53:030:53:06

or pumpkin leaves or spring cabbage.

0:53:060:53:09

Any kind of green that you like!

0:53:090:53:12

Add a little bit of pepper and salt. That's the salt.

0:53:120:53:16

This is the classic way to do a meuniere sauce -

0:53:180:53:21

freshly melted butter, lemon juice and parsley.

0:53:210:53:25

Slightly browned at the edges to give it that nutty flavour.

0:53:250:53:30

It's then poured over the fish,

0:53:300:53:32

which is absolutely splendid!

0:53:320:53:35

And then add your excellent vegetables.

0:53:350:53:38

Can I just wipe this nice and clean so it looks smart?

0:53:400:53:44

And some splendid rape greens...tomato and garlic.

0:53:470:53:53

And this we shall call Tiger fish, Victoria Falls.

0:53:530:53:57

Cliches, cliches, cliches. What do you expect?!

0:53:570:54:01

Quite simply a true legend.

0:54:060:54:09

As ever on Best Bites, we're looking back at some of the most

0:54:090:54:12

memorable recipes from the Saturday Kitchen archives.

0:54:120:54:15

Still to come on today's show...

0:54:150:54:16

It's omelette challenge time,

0:54:160:54:18

as Theo Randall and Glynn Purnell go head-to-head at the hobs.

0:54:180:54:22

Steve Terry cooks up pasta perfection.

0:54:220:54:24

The pasta is stuffed with pork and fennel

0:54:240:54:26

before being rolled and sliced and pan-fried.

0:54:260:54:29

And actress Laura Main faces her food heaven or food hell.

0:54:290:54:33

Did she get food heaven - gravlax with pickled cucumber,

0:54:330:54:36

cucumber ketchup, mustard mayonnaise and croutons?

0:54:360:54:39

Or did she end up facing her food hell - banoffee cheesecake

0:54:390:54:42

with ginger crumb, caramel bananas, and a banana tarte tatin.

0:54:420:54:46

You can find out what she got at the end of the show.

0:54:460:54:49

Now, time for Tom Kerridge, who's cooking the kind of food

0:54:490:54:52

everyone wants to eat on these cold, wintry evenings.

0:54:520:54:55

Over to you, Tom.

0:54:550:54:56

Kicking off the New Year is this man - one of the best chefs

0:54:560:54:58

-in the country, it's the brilliant Tom Kerridge.

-Good morning.

0:54:580:55:01

-Great to have you on the show, Tom.

-Thank you very much.

0:55:010:55:03

So, what are we cooking then? A dish from The Hand And Flowers?

0:55:030:55:06

You know what, this is one of the first dishes

0:55:060:55:08

we had when we first opened.

0:55:080:55:09

We're all about flavour and profiles of big, strong, punchy flavours.

0:55:090:55:14

And this time of year, it's perfect.

0:55:140:55:16

It's a shin beef with some braised carrots and some cabbage.

0:55:160:55:20

Sounds good to me. I'm going to fire up the pan.

0:55:200:55:23

You fire up the pans. I've got here some shins of beef.

0:55:230:55:26

They've been marinated in red wine for 24 hours.

0:55:260:55:29

You can see they've taken on this lovely, lovely colour.

0:55:290:55:32

-These have got the bone out, these ones?

-Bone out, yeah.

0:55:320:55:34

You could do it with the bone in, but the thing is,

0:55:340:55:36

we braise it for 3.5 to 4 hours, and if you braise it

0:55:360:55:40

for that length of time, if you have the bone in it,

0:55:400:55:43

the bone marrow that's in it, like ossobuco, the classic,

0:55:430:55:46

Italian ossobuco, the actual bone marrow disappears.

0:55:460:55:50

So what we want is the nice, big lump of meat.

0:55:500:55:53

And you can see, we use shin because it's got such a lovely texture,

0:55:530:55:56

when it's cooked for such a long time, it breaks down,

0:55:560:55:58

keeps it nice and moist, it's got lovely layers of fat through it,

0:55:580:56:01

-it's absolutely delicious.

-Yeah.

0:56:010:56:03

The red wine you've put in there, is this just standard red wine?

0:56:030:56:06

This is just standard, standard, standard red wine. This is...

0:56:060:56:10

And we just put it into the pan here.

0:56:100:56:12

We're going to bring it up to the boil.

0:56:120:56:13

What we're doing, where it's marinated, it's taken on

0:56:130:56:17

a lot of the protein and the blood actually from the beef shin.

0:56:170:56:21

So we're go to bring it up to the boil, and all that, scum, I suppose,

0:56:210:56:24

comes up to the top, we drain it off, and we use that for braising.

0:56:240:56:28

Right, OK.

0:56:280:56:30

OK, so, we have some veg oil.

0:56:300:56:34

Just plain veg oil, going into these two pans.

0:56:340:56:37

One is for colouring, and the other is for mirepoix.

0:56:370:56:40

-So you're chopped me some carrots.

-Yep.

0:56:400:56:42

Carrots, some carrots, some celery.

0:56:420:56:44

-Do you want a bit of ginger chopping up?

-I do want ginger.

0:56:440:56:47

So, we're using a few spices going through this mix.

0:56:470:56:50

We're going to use some star anise,

0:56:500:56:51

we're using some caraway, and we're using ginger,

0:56:510:56:53

whole ginger, with the skin on, gives it a really nice heat.

0:56:530:56:58

It's quite unusual to put ginger in a classic dish like this.

0:56:580:57:02

Yes, it is, but it's not really an Oriental-flavoured dish.

0:57:020:57:07

What that ginger does,

0:57:070:57:09

it gives it a nice wintry warmth to the actual casserole

0:57:090:57:12

that we're making, to the actual braise. Nice colour on the beef.

0:57:120:57:17

For anyone who hasn't heard of The Hand And Flowers,

0:57:170:57:20

they're about to hear a lot more, because this year,

0:57:200:57:22

-you're starting work on a new cookbook?

-I am starting...

0:57:220:57:26

-This is your first one, isn't it?

-This is my first cookbook, yeah.

0:57:260:57:29

We're starting work on the first cookbook, it's...

0:57:290:57:33

I mean, I was never very good at homework,

0:57:330:57:36

so we'll see how long it takes to be done.

0:57:360:57:39

But you know better than me what it takes to write a book.

0:57:390:57:42

We're about to embark on it this year, we'll see where that goes.

0:57:420:57:46

It's all going to be dishes that are a little bit more accessible,

0:57:460:57:49

things that people can cook at home.

0:57:490:57:51

The whole concept of The Hand And Flowers was

0:57:510:57:53

so that people could cook... It's food that people recognise.

0:57:530:57:56

Then we do it just a little bit more to make it a bit more chef-y.

0:57:560:57:59

So, hopefully, the book will be along the same sort of lines.

0:57:590:58:02

OK, we have some ginger, some onion,

0:58:030:58:06

we're putting in some bay leaves.

0:58:060:58:09

There's about five bay leaves going into here.

0:58:090:58:12

Then a big sprig of thyme.

0:58:120:58:15

Also mentioning The Hand And Flowers again, you're expanding.

0:58:150:58:19

Not another restaurant, but expanding the size of it?

0:58:190:58:22

We are, planning permission has just come through for us

0:58:220:58:25

to put a bar on the side.

0:58:250:58:27

You've been to The Hand And Flowers, it's quite a small, little place...

0:58:270:58:30

"Small" isn't the word.

0:58:300:58:32

..where a lot of people want to come and eat.

0:58:320:58:34

-It's not small, but it's just busy, innit?

-It's very busy.

0:58:340:58:38

I went with one of the greatest chefs cooking in Britain,

0:58:380:58:40

Pierre Koffmann, I was the doorstop, you used him as a draught excluder,

0:58:400:58:45

-by the side of the door, didn't you?

-He was a fantastic draught excluder.

0:58:450:58:49

He was the best draught excluder we've had.

0:58:490:58:51

But you don't mind, because the food is fantastic.

0:58:510:58:53

Yeah, I mean, it's super-busy at the minute.

0:58:530:58:56

We can't moan, there's a lot of people want to come and eat with us.

0:58:560:59:00

We have six telephone lines, and loads of e-mails coming in.

0:59:000:59:04

Up to 1,000 e-mails a day of people wanting tables.

0:59:040:59:07

The poor girls, Alex and Amy, bless them, in the office,

0:59:070:59:10

they're having a real nightmare answering everything.

0:59:100:59:12

But they will get back to everyone, I promise. OK.

0:59:120:59:15

Right, so we're basically... Do you colour this or not?

0:59:150:59:18

Yeah, we're just getting a little...

0:59:180:59:19

We sweat it off more than colour it.

0:59:190:59:21

What that does is just releases all those flavours.

0:59:210:59:24

Do you want me to do that, and you can explain these carrots?

0:59:240:59:27

Because we've bigged up the carrots. I'll do that bit for you.

0:59:270:59:29

The Hand And Flowers carrots are something that have been on,

0:59:290:59:32

pretty much from the beginning.

0:59:320:59:33

And it is, the way that we cook these carrots,

0:59:330:59:36

is like the Vichy style.

0:59:360:59:38

Like Vichyssoise style, but it's slightly, slightly different.

0:59:380:59:43

We put star anise in it. So if we get star anise...

0:59:430:59:46

Star anise is in these little things here.

0:59:460:59:48

You use the whole star anise, quite a lot of them, as well.

0:59:480:59:51

Yeah, it's all that flavour we're looking for.

0:59:510:59:53

That's the thing that makes the carrot very, very special.

0:59:530:59:56

-Along with a huge amount of flavour from sugar, salt and butter.

-Right.

0:59:561:00:02

Star anise will go in, and the carrots will go in.

1:00:021:00:05

The point of this is, we're going to braise them. They're cooked...

1:00:051:00:08

I'm not really into that al dente kind of veg.

1:00:081:00:10

I'm really more into making sure everything's cooked

1:00:101:00:13

-and tastes proper.

-Right.

1:00:131:00:14

With that, you can see here...

1:00:141:00:17

on this, the red wine, the scum's beginning to come to the top.

1:00:171:00:21

I'm just going to skim that off.

1:00:211:00:24

You've got the lovely smell of the red wine coming up.

1:00:261:00:29

Looks good so far?

1:00:301:00:32

Carrots are braising, and we cook them for a long, long time.

1:00:331:00:36

And then reduce the liquor right down.

1:00:361:00:38

What happens is, the sugar and butter kind of emulsify,

1:00:381:00:41

it'll give a beautiful glaze to the carrots.

1:00:411:00:43

-How long will you cook that for, as it is?

-Do you know what?

1:00:431:00:46

It could be anything between... I'd say it's up to 40 minutes.

1:00:461:00:49

-Right, OK.

-Maybe an hour.

-OK. And then we end up with that one there.

1:00:491:00:52

And we end up with that one there.

1:00:521:00:53

So you get a nice colour on this beef.

1:00:531:00:55

If we had a bit more time, we'd get a lot more colour on it.

1:00:551:00:58

But what happens is, the red wine begins to colour it immediately,

1:00:581:01:01

so it gives it a lovely flavour.

1:01:011:01:04

In goes the red wine.

1:01:041:01:06

On top of that...

1:01:061:01:08

we're going to use some beef stock.

1:01:081:01:10

This is beef stock that comes from...

1:01:101:01:12

This is supermarket beef stock, but you can make your own.

1:01:121:01:15

You can use dark chicken stock, you can use veal stock,

1:01:151:01:18

just as long as it's flavoured. Don't use fish stock, that's wrong.

1:01:181:01:22

-Lid on.

-Lid on.

-Yeah.

1:01:221:01:24

And then it's going to go into the oven.

1:01:241:01:26

Do you want me to cook this cabbage?

1:01:261:01:28

That would be wonderful, chef.

1:01:281:01:30

You want a little bit of... Are you going to use cumin seeds in there?

1:01:301:01:33

No, caraway.

1:01:331:01:34

-Caraway.

-Caraway seeds.

1:01:341:01:35

We've got caraway seeds, flavour of caraway.

1:01:351:01:38

We're got star anise, we've got ginger.

1:01:381:01:40

So they're all, like, winter-warming kind of spices.

1:01:401:01:45

So that goes into the oven.

1:01:471:01:49

We're going to braise that at around about 140 degrees.

1:01:491:01:55

Maybe 130, for about 3.5...

1:01:551:01:59

..to four hours.

1:02:011:02:03

-Looks good to me.

-Just until it's cooked. And then we leave it.

1:02:031:02:07

So the secret of it is, you use that marinade, but it's the boiling

1:02:091:02:13

that's the key to it, really, to get rid of all that stuff on the top?

1:02:131:02:17

That's it, exactly.

1:02:171:02:18

And then, with the braise, we're just going to add

1:02:181:02:21

a little bit of this sauce to a pan.

1:02:211:02:24

We're going to reduce it down, and that's going to make our gravy.

1:02:241:02:27

So, if you were cooking these carrots for 40 minutes

1:02:281:02:30

and wanted them for dinner, I suppose you could reheat these?

1:02:301:02:33

Absolutely, you could get them done,

1:02:331:02:35

reheat them, leave them in the fridge.

1:02:351:02:37

You can see, it's beginning to get this almost like a caramel,

1:02:371:02:39

toffee kind of thing going on. Which is absolutely delicious.

1:02:391:02:43

OK, we will lift out one of these pieces of shins of beef.

1:02:431:02:48

-It's a proper portion as well?

-Oh, yeah.

1:02:481:02:51

Well, James, you know me, we do proper portions.

1:02:511:02:55

None of that faffing about stuff.

1:02:551:02:58

-How we doing with that cabbage?

-Yeah, it's ready.

1:02:581:03:00

The thing about the cabbage,

1:03:001:03:02

we try to make sure that it keeps its flavour.

1:03:021:03:04

The best way of doing that is by cooking it...

1:03:041:03:06

No-one likes stewed cabbage.

1:03:061:03:08

Nice and green. Got salt in there, chef?

1:03:081:03:11

-Got salt in there.

-Perfect.

-Little bit more.

1:03:111:03:15

Carrots are coming down.

1:03:151:03:17

-Sauce is coming down.

-Ready when you are.

-We're all over it.

1:03:171:03:19

We're all over it.

1:03:191:03:20

OK. A little bit of the cabbage on the plate.

1:03:211:03:25

The thing with this, because it's quite hearty,

1:03:251:03:27

we're not actually serving any starch.

1:03:271:03:30

We're not serving any potatoes.

1:03:301:03:32

You could always serve potatoes with it, but for me...

1:03:321:03:35

Thank you very much, chef.

1:03:351:03:37

As you can see, there's a lovely glaze going on with these carrots.

1:03:371:03:40

Loads and loads of flavour.

1:03:401:03:42

We've just reduced the sauce,

1:03:421:03:43

a nice kind of like a cooking-liquor glaze.

1:03:431:03:46

Loads and loads of flavour profile coming through there.

1:03:461:03:49

We've got a bit of ginger, little bit of star anise,

1:03:491:03:51

and a little bit of caraway.

1:03:511:03:53

So it's a nice, wintry warmer, but without it being too filling,

1:03:531:03:56

because there's no carbohydrate.

1:03:561:03:58

-And don't forget the carrot.

-Don't forget the carrot.

1:03:581:04:01

So we have here, my braised shin of beef,

1:04:011:04:03

with Hand And Flowers carrot and cabbage.

1:04:031:04:05

That's what it is.

1:04:051:04:07

It's all about the carrot as well.

1:04:121:04:15

-All about the carrot.

-Have a seat.

1:04:151:04:17

Dive in.

1:04:171:04:19

-Tell us what you think of that.

-Looks unbelievable.

1:04:191:04:22

Looks great, doesn't it, really?

1:04:221:04:23

It's interesting, when you were saying, those carrots, because

1:04:231:04:26

chefs are obsessed with cooking things al dente and stuff like that.

1:04:261:04:29

-They really do work when you cook them for longer.

-Super-soft.

1:04:291:04:31

The idea of it is to be as if it was braised with the beef.

1:04:311:04:35

But this way, you keep it separate, it stays lovely,

1:04:351:04:37

real, clean flavour.

1:04:371:04:38

Unbelievable!

1:04:381:04:40

LAUGHTER

1:04:401:04:41

A great tip on the vegetables there.

1:04:461:04:49

And from the man who you can really trust.

1:04:491:04:52

Now it's time for the omelette challenge.

1:04:521:04:54

Today, Glynn Purnell takes on Theo Randall,

1:04:541:04:57

and there's only three seconds between them.

1:04:571:05:00

The competition, I promise, is fierce.

1:05:001:05:03

Let's get down to business. All the chefs that come on the show battle it out against the clock

1:05:031:05:07

to test how fast they can make a three-egg omelette.

1:05:071:05:09

Glynn, you're about halfway up the board, 26.32 seconds here.

1:05:091:05:12

Pretty respectable time.

1:05:121:05:14

However, long way to go to catch up this fella.

1:05:141:05:16

At 23 seconds, it may be only slight,

1:05:161:05:18

but there's a massive difference between the two of them.

1:05:181:05:20

Usual rules apply, boys, three-egg omelette, cooked as fast as you can.

1:05:201:05:23

Let's put the clocks on the screens.

1:05:231:05:25

The clock stops when the omelette hits the plate. Are you ready?

1:05:251:05:27

-Ready.

-Yep, ready.

-Three, two, one... Go!

1:05:271:05:30

I just love the concentration!

1:05:381:05:40

They say it's not serious, it is serious.

1:05:401:05:43

No, that's a three-egg omelette, don't be cheeky.

1:05:431:05:46

Come on, boys!

1:05:461:05:48

Got to be an omelette.

1:05:511:05:52

GONG

1:05:521:05:53

GONG

1:05:551:05:56

Pretty quick, pretty quick.

1:05:561:05:58

-No crease, no colour.

-No crease, no colour!

1:05:581:06:00

Halfway on the plate!

1:06:001:06:02

Halfway on or halfway off, depends how negative you are.

1:06:031:06:07

Look, he's left half of it, there, chef.

1:06:071:06:09

Well, you nearly did in there, I spotted that.

1:06:091:06:12

That's about right, isn't it, chef?

1:06:131:06:16

Don't kid yourself!

1:06:171:06:19

Eh, come on!

1:06:191:06:20

Right.

1:06:201:06:21

We'll do...

1:06:231:06:24

..Glynn first.

1:06:251:06:26

I'm not even going to get excited, James,

1:06:281:06:30

cos I know this game we play, every time I come on.

1:06:301:06:33

-The tension's killing me!

-Calm down, it's all right!

1:06:331:06:36

Where's the knife, just to cut the atmosphere?

1:06:361:06:38

LAUGHTER

1:06:381:06:39

Or spatula?

1:06:391:06:40

You did it quicker.

1:06:401:06:42

In 25...

1:06:441:06:45

..25.48.

1:06:471:06:49

Still nowhere near 23...

1:06:491:06:51

-Just above Sat Bains.

-Aw!

1:06:511:06:54

-Oh, you're there.

-There you are.

1:06:541:06:56

-At least it's an improvement, a step in the right direction.

-Theo.

1:06:561:07:00

Where are you?

1:07:011:07:03

23, am I?

1:07:031:07:04

You did it...

1:07:081:07:09

-quicker.

-Ooh!

1:07:091:07:12

A lot quicker.

1:07:121:07:13

-He in't on the blue, is he?

-A lot, lot quicker.

1:07:131:07:16

You did 0.2 of a second quicker.

1:07:161:07:19

Didn't move anyway!

1:07:221:07:23

For me, that's consistency.

1:07:231:07:25

-At least you get your old one.

-Thank you!

1:07:251:07:28

Now time for Stephen Terry,

1:07:321:07:33

who learned his trade from the infamous Marco Pierre White.

1:07:331:07:37

He's preparing a pasta dish that's sure to get your stomach rumbling.

1:07:371:07:41

-Welcome back, Stephen.

-Thanks, James.

1:07:411:07:43

We've got an unusual dish.

1:07:431:07:45

I know we've got to crack on and get this pork cooking, so fire away.

1:07:451:07:49

What's the name of it, first of all?

1:07:491:07:50

Rotolo, it just means rolled, you know, like a pasta rotolo.

1:07:501:07:53

Basically, we've got some roast pork that's been diced up.

1:07:531:07:56

So we're going to refry that.

1:07:561:07:58

And we're going to put some veg in with it.

1:07:581:08:01

Does it need to be well cooked, this?

1:08:021:08:04

I mean, as in slow roasted, that kind of stuff?

1:08:041:08:07

Or is it anything that's soft?

1:08:071:08:08

You could do this with chicken or anything, really?

1:08:081:08:11

You could do, but they thing with chicken is, it's too lean.

1:08:111:08:13

You need a decent fat content,

1:08:131:08:14

there's got to be a good bit of fat in it.

1:08:141:08:17

So I've got some carrots and celery.

1:08:171:08:19

You've got some...?

1:08:191:08:20

Got some tops of fennel here.

1:08:201:08:23

Put some flat parsley in.

1:08:231:08:25

Doesn't need to be picked amazingly well,

1:08:251:08:27

it's all going to be blitzed up in the food processor.

1:08:271:08:29

There you go. That's started.

1:08:291:08:31

-Yep.

-So, what's next then, for this?

1:08:311:08:34

Because this is a pasta dish, but one... We've never had this

1:08:341:08:37

on the show before, particularly what we're going to do.

1:08:371:08:40

Basically, like you said, a Swiss roll sort of look to it?

1:08:401:08:43

Yeah, roll it up.

1:08:431:08:45

It's a classic, Italian pasta dish.

1:08:451:08:47

All pasta dishes are essentially as much about pasta as they are

1:08:471:08:49

about the filling, or the ingredients that go with it,

1:08:491:08:52

or the sauce. And this is no different.

1:08:521:08:54

Where do you get your ideas from nowadays?

1:08:541:08:56

I mean, food's evolved so much

1:08:561:08:58

since we were both cooking in London, hasn't it, really?

1:08:581:09:00

This dish was inspired by River Cafe,

1:09:001:09:04

a legendary Italian restaurant in London.

1:09:041:09:07

I saw the recipe for it many years ago, about 15 years ago.

1:09:071:09:11

They poach it, the pasta, raw, with the filling.

1:09:111:09:14

But I just blanch the pasta.

1:09:141:09:16

Someone said to me a while ago, "Why are you doing it raw

1:09:161:09:19

"when you can just blanch and roll it up?"

1:09:191:09:22

You're on about the pasta. The pasta, we've actually done.

1:09:221:09:24

So you can tell us about the recipe we've got here.

1:09:241:09:27

What's the recipe for your pasta?

1:09:271:09:29

I use the standard recipe,

1:09:291:09:30

an industry-standard recipe that most chefs seem to know.

1:09:301:09:33

It's 550g of 00 pasta flour, which is a fine pasta flour.

1:09:331:09:37

And with six egg yolks and four whole eggs.

1:09:371:09:41

And then, what we're going to do,

1:09:411:09:43

you roll it out as a whole piece, that's the key to this.

1:09:431:09:45

I know you want to get that cooking, so...

1:09:451:09:47

And also to remember, try to maximise the width of your pasta

1:09:471:09:49

to the size of your pasta machine, so you get the maximum width.

1:09:491:09:52

What we're going to do is blanch this pasta in the water.

1:09:521:09:54

I'm just going to put it in like this, so it doesn't stick together.

1:09:541:09:57

We're going to use three sheets of this pasta.

1:09:571:09:59

What we're going to do, we're going to overlap them on clingfilm.

1:09:591:10:03

And make a large sheet, and spread the pork over the top.

1:10:031:10:07

-And then roll it up.

-The way you're putting it in the water's quite important, isn't it?

1:10:071:10:11

Yeah, otherwise it'll stick together and be hard to get it apart.

1:10:111:10:15

As long as it touches the water without touching itself first,

1:10:151:10:18

-it's fine. We put three of these in.

-I see you've got chilli flakes in.

1:10:181:10:21

The last time you were here... You're a big fan of those,

1:10:211:10:24

-you were sticking those with sausages and gnocchi.

-Yeah.

1:10:241:10:27

It's just an essential ingredient for me.

1:10:271:10:30

Chilli, garlic, very Italian.

1:10:301:10:33

You're just basically blanching those, not thoroughly cooking them?

1:10:341:10:37

Yeah, it is cooked, but fresh pasta takes a minute to cook.

1:10:371:10:41

And what I do, lay some clingfilm on here.

1:10:411:10:45

I'm going to do a little sauce to go with this.

1:10:451:10:48

It's been busy times for you at the Hardwick.

1:10:481:10:50

Anyone who hasn't been there, it's an amazing sort of pub.

1:10:501:10:53

You've had a group of chefs there recently as well, doing...

1:10:531:10:56

We had a fantastic gala dinner, which was on the Friday,

1:10:561:10:59

before the Abergavenny Food Festival.

1:10:591:11:03

And we're doing it again this year on the 19th of September.

1:11:031:11:06

And James is going to be joining me again,

1:11:061:11:08

with Andrew Pearn, Ben Tish again, Dominic Chapman

1:11:081:11:11

-and Kevin Gratton, who's the executive chef for Mark Hix.

-Yeah.

1:11:111:11:14

And we're going to do another six-course dinner.

1:11:141:11:17

We're trying to raise money for charity.

1:11:171:11:20

A fantastic charity in Wales that has a respite home for sufferers

1:11:201:11:24

of early-onset Alzheimer's.

1:11:241:11:26

And Nigel O'Sullivan from Fine Wines Direct, he's fantastic,

1:11:261:11:30

supplied our wines, and it's a great all-round night.

1:11:301:11:34

-Going to be busy, by the sounds of things.

-Yeah.

1:11:341:11:36

-He didn't ask me before this!

-I didn't, did I?

1:11:361:11:39

Just come for a meal.

1:11:391:11:40

Right, I'm going to take this mixture now.

1:11:401:11:42

You want this blended, this one, now?

1:11:421:11:44

We're going to blend it. I haven't put any salt in,

1:11:441:11:46

-could you season it for me, please?

-I can season that.

1:11:461:11:49

What I'm going to do is, this pasta's been refreshed.

1:11:491:11:51

We need to drain it off. Using a tea towel.

1:11:511:11:54

You don't want it too fine though, do you, this?

1:11:541:11:56

It doesn't matter, to be honest with you, James.

1:11:561:11:58

It doesn't need to be too chunky,

1:11:581:11:59

-otherwise it'll be hard to spread around.

-Right.

1:11:591:12:02

And what happens if it's too wet?

1:12:021:12:04

-You can add some breadcrumbs.

-Right.

1:12:041:12:06

You don't want it too wet, otherwise it'll be quite hard...

1:12:061:12:08

-There's breadcrumbs here if it's a bit wet.

-No, it's all right.

1:12:081:12:11

-You want some lemon zest in there as well?

-Yep, lemon zest would be good.

1:12:111:12:14

Needs to have that lemon. The whole lemon zest would be great.

1:12:141:12:17

I'll just get this pasta.

1:12:171:12:19

Now, this is the important bit, so I'll leave this with you.

1:12:191:12:22

So go on, show us this bit.

1:12:221:12:24

Basically, just lay it out on the clingfilm.

1:12:241:12:28

You've got to do that for each sheet of pasta.

1:12:281:12:32

If you've got a wider pasta machine, you probably only need two sheets.

1:12:321:12:35

But most domestic pasta machines are this wide.

1:12:351:12:38

There's another good thing, a lot of people have got pasta machines

1:12:381:12:41

and don't really use them, because they're maybe

1:12:411:12:44

-a bit shy of using them, they've been bought them as a gift.

-Yeah.

1:12:441:12:47

A bit of colour on that endive.

1:12:481:12:51

And we've got to make a quick sauce with that.

1:12:511:12:53

-I'll crack on with that.

-Bit of chicken stock on there.

1:12:531:12:55

We'll reduce that. Once that's reduced, some chopped chives

1:12:551:12:58

-and a bit of cream.

-OK, I'll get on with that.

1:12:581:13:00

You carry on and do your pasta.

1:13:001:13:03

-So you really need them as wide as possible, this one?

-Absolutely.

1:13:061:13:09

You've got to roll it up,

1:13:091:13:11

so you need to have something to be able to roll.

1:13:111:13:13

Just overlap them slightly, so they stick together.

1:13:131:13:17

-Got the other one, there you go.

-Thank you.

-There you go.

1:13:171:13:19

The other thing we're going to do this year, we're going to...

1:13:191:13:23

Jason Atherton suggested we should do a Coast reunion dinner

1:13:231:13:27

at the Hardwick, with myself, himself,

1:13:271:13:29

Ben Tish, who worked at Coast.

1:13:291:13:30

-This is where you all used to work at?

-Yeah.

1:13:301:13:32

And Hywel Jones, the executive chef at Lucknam Park.

1:13:321:13:35

So we're going to plan...

1:13:351:13:36

We haven't got a date yet in the diary,

1:13:361:13:38

we're waiting on Jason, he's the busiest one out of all of us...

1:13:381:13:40

He's opening restaurants all over the place!

1:13:401:13:42

He keeps popping in here and then flying off to Asia again.

1:13:421:13:45

It's trying find the time when Jason's in the country.

1:13:451:13:47

-Right, this is fantastic now.

-We put this on here, like so.

1:13:471:13:51

-Great.

-Right, clingfilm over the top.

1:13:551:13:58

You need a bit of clingfilm for this recipe.

1:13:581:14:01

All I've done with the fennel, I've just thinly sliced it,

1:14:031:14:05

put it in a bit of ice.

1:14:051:14:07

Yeah, get it nice and crunchy.

1:14:071:14:08

Some of the chives are going to go in there, into a salad,

1:14:081:14:10

the other ones are going to go into the chicory that's reducing there.

1:14:101:14:14

A lot of people don't cook with chicory that much,

1:14:141:14:16

-but it is fantastic.

-I love it. I love that bitterness.

1:14:161:14:19

We roll that, using a rolling pin on top of the clingfilm,

1:14:201:14:23

makes it so much easier to roll it out.

1:14:231:14:27

Bring it down to the bottom, so you've got something to start with.

1:14:281:14:31

Doesn't have to go as wide, because you're going to trim it off anyway.

1:14:311:14:35

Like so.

1:14:351:14:36

-Like that.

-People will be just waking up from their hangovers,

1:14:391:14:41

-thinking, what on Earth are we doing?

-All will be revealed.

1:14:411:14:45

-It is fantastic, this.

-OK.

1:14:451:14:48

-This is where you can mix and match, you could do whatever you want.

-Absolutely.

1:14:481:14:51

Using a pair of scissors, because, otherwise, if you use a knife,

1:14:511:14:54

you'd cut through the clingfilm.

1:14:541:14:56

Trim off the excess pasta.

1:14:581:14:59

-That'll do.

-OK.

1:15:031:15:04

This is the...

1:15:051:15:07

Just start it off.

1:15:071:15:08

-Folding it.

-This is where you get the idea

1:15:101:15:12

-of the Swiss roll from?

-Yeah. Fold it over.

1:15:121:15:14

With a Swiss roll,

1:15:171:15:18

you'd use the tea towel underneath the sponge to help roll it up.

1:15:181:15:21

You can use the clingfilm if you want, but...

1:15:211:15:22

James is watching this thinking,

1:15:221:15:24

"I'll stick that on the menu, that'll do."

1:15:241:15:26

You can use this as a garnish for a dish.

1:15:261:15:28

It doesn't matter if you get a little rip like that,

1:15:281:15:30

because you're just rolling it inside anyway.

1:15:301:15:32

Just make sure it's nice and tight.

1:15:321:15:34

And this'll have to go in the fridge.

1:15:341:15:36

Needs to go in the fridge for about 20 minutes.

1:15:361:15:39

Like so. And then wrap it up in the clingfilm.

1:15:411:15:44

Again, it doesn't have to be...

1:15:441:15:46

Doesn't matter if it comes out the end.

1:15:461:15:49

Like so.

1:15:491:15:50

I'll just cut that off. Not with that one.

1:15:551:15:57

I'll use your posh knife.

1:15:571:15:59

There we are.

1:15:591:16:01

So it looks like that, but it's got to chill down.

1:16:011:16:03

So I'll get that in the fridge.

1:16:031:16:05

I've just basically dusted these with a little bit of flour.

1:16:051:16:10

This is what you want.

1:16:101:16:11

How long would you leave this to rest in the fridge?

1:16:111:16:16

-Oh, you've got one there?

-Yeah, I've got it there for you.

1:16:171:16:20

Way ahead of me.

1:16:201:16:22

Bit of olive oil.

1:16:221:16:23

How long would that go in the fridge for, then? Couple of hours?

1:16:251:16:28

-No, 20 minutes.

-20 minutes?

-Yeah.

1:16:281:16:30

Just get some colour on them.

1:16:311:16:33

Our sauce is reducing down, that's that chicory.

1:16:331:16:36

And then we've got our little salad here, with some lemon juice,

1:16:361:16:38

some oil, few little herbs in there.

1:16:381:16:42

And then you want some herbs in this one as well.

1:16:421:16:44

-Just basically colouring this...

-Yeah.

1:16:441:16:47

-Lemon juice going in there as well.

-Lemon juice.

1:16:471:16:49

-It needs some salt as well.

-OK, I'll season that.

1:16:491:16:53

OK.

1:16:551:16:56

Do you want a little bit of butter in there to colour it, or not?

1:16:561:16:59

You can have a bit of butter if you like a bit of butter in there.

1:16:591:17:01

"Like a bit of butter"?

1:17:011:17:03

-It's a bit of an understatement!

-So, as they colour...

1:17:041:17:07

..like so...

1:17:081:17:09

Little bit of salt.

1:17:131:17:14

Just drain some of that fennel off.

1:17:161:17:18

So you bring this down to almost like it's dry,

1:17:181:17:20

-not really like a sauce, this one?

-Yeah, it's a nice...

1:17:201:17:23

You could put it on a bed of salad, if you wish.

1:17:231:17:26

But I think...

1:17:261:17:27

-Ready when you are.

-I like...

1:17:291:17:30

I like endive, it's a nice contrast to the filling.

1:17:331:17:36

As I say, a lot of people just put it in salads,

1:17:361:17:38

-but cooking with it's fantastic.

-I cook a lot of salads.

1:17:381:17:41

Braising it with orange juice and that kind of stuff, it's lovely.

1:17:411:17:44

I'm not a big salad fan, but I like it cooked.

1:17:441:17:45

-Cloth, there you go.

-Thank you.

1:17:511:17:53

Pop those on there.

1:17:531:17:54

We'll just put three on, I think.

1:17:581:18:01

-And then some of the fennel salad.

-Looking good.

-Nice and quirky.

1:18:011:18:03

You thought you were getting alphabet spaghetti for breakfast.

1:18:031:18:07

-There we are.

-It's bit fancy. So tell us the name of this dish?

1:18:071:18:11

Pork pasta rotolo and creamed endive

1:18:111:18:12

with a nice, crispy salad of fennel.

1:18:121:18:14

How good does that look?

1:18:141:18:16

And you get to dive into this. This looks brilliant, doesn't it?

1:18:211:18:24

Right, dive into that.

1:18:241:18:26

Tell us what you think of that one?

1:18:261:18:28

I've never had this before, like this. Have you seen that before?

1:18:281:18:30

I haven't, I think it's a great thing.

1:18:301:18:32

Like Stephen said, great for a garnish as well, in a restaurant.

1:18:321:18:35

Goes well with so many different things. Game, anything really.

1:18:351:18:38

It's a great way of using your pork up.

1:18:381:18:40

We do it, we make fish and chicken mousses and then put it in.

1:18:401:18:42

Then you have to cook it. But, again, it's fantastic,

1:18:421:18:45

using your fish trim up to make a mousse to put it in.

1:18:451:18:47

That's amazing.

1:18:471:18:48

Thanks, Steve. That was a true masterclass in pasta.

1:18:531:18:56

Now, when actress Laura Main came to the studio

1:18:561:18:59

to face her food heaven or food hell, she was shouting for salmon.

1:18:591:19:02

But would she be burdened with bananas? Let's find out.

1:19:021:19:06

It's time to find out whether Laura will be facing

1:19:061:19:08

-food heaven or food hell. Food heaven would be this salmon.

-Yes!

1:19:081:19:11

Turned into the Scandinavian dish, gravlax.

1:19:111:19:13

With salt and sugar and cured,

1:19:131:19:14

to go with a little bit of mustard mayonnaise,

1:19:141:19:17

some charred bread as well, some cucumber pickle.

1:19:171:19:19

Food hell would be the pile of bananas over there.

1:19:191:19:22

Three different styles - tarte tatin, cheesecake and deep-fried,

1:19:221:19:27

that's what we're going to do.

1:19:271:19:28

Which I know that this guy wanted.

1:19:281:19:30

That drew our corners level-level, they were two apiece.

1:19:301:19:34

It was Ken who had the final decision which one it would be.

1:19:341:19:37

-He likes salmon, so that's what he's chosen.

-Thank you!

-Saved you, there.

1:19:381:19:42

Basically, what we're going to do, start off with this,

1:19:421:19:45

and do the mayonnaise first of all.

1:19:451:19:47

I'm going to give the curing side of it to Nathan.

1:19:471:19:51

So, basically, with the pickle - we'll get this on as well -

1:19:511:19:54

the pickle comes in the form of a little bit of white wine vinegar,

1:19:541:19:57

or rice wine vinegar, that's going to go in there, with some sugar.

1:19:571:20:01

In there. And some salt.

1:20:011:20:04

OK, that's going to go in there.

1:20:041:20:05

So we just warm that up until it's dissolved, really.

1:20:051:20:08

That's basically the pickle done for our cucumber.

1:20:081:20:11

Next, we're going to turn our attention to mayonnaise.

1:20:111:20:14

Meanwhile, we'll follow Nathan, over there.

1:20:141:20:16

Ken's going to make some nice little croutons.

1:20:161:20:18

With the curing, it's equal quantities salt and sugar.

1:20:181:20:24

Now, I don't know which type of salt you use, Nathan,

1:20:241:20:26

whether you use a bit of sea salt or...?

1:20:261:20:29

I tend to use sea salt, yeah,

1:20:291:20:30

or rock salt, because it's a bit cheaper.

1:20:301:20:33

But the sugars, the herbs and stuff, you can do anything, can't you?

1:20:331:20:37

You can do different things.

1:20:371:20:39

-And James's recipe's got to deal with it, so...

-You don't have to...

1:20:391:20:42

You can do it at the end, really. A little bit of that.

1:20:421:20:46

-Put it over the top of the tray. You can explain what's happening.

-Yep.

1:20:461:20:49

Just put some salt, and then cover the salmon completely in salt.

1:20:491:20:53

And that salt will cure the fish, and it's basically cooking it.

1:20:541:20:58

You'll have a lovely firmness, and then you can eat it as is.

1:20:581:21:01

-So we'll leave that for 24 hours?

-Yeah, 24 hours.

1:21:011:21:05

We've got one in the fridge, and that's it.

1:21:051:21:07

It used to be, I believe, fermented, that's what it used to be,

1:21:071:21:10

just off the seafront,

1:21:101:21:13

they used to ferment it. Nowadays, curing it is much simpler.

1:21:131:21:17

The mayonnaise, I'm just going to use some of this rapeseed oil.

1:21:171:21:20

Just slowly added into the egg yolks with a little bit of mustard.

1:21:201:21:24

And you slowly, slowly add this rapeseed oil.

1:21:241:21:27

Traditionally, mayonnaise would be made with veg oil,

1:21:271:21:30

so it would be white.

1:21:301:21:31

But if you use the rapeseed oil, you end up with this wonderful colour.

1:21:311:21:34

You wouldn't use olive oil, because it's too strong.

1:21:341:21:36

But, mix this together, and you end up with...

1:21:361:21:39

I'm just going to add some mustard to this, a little bit of vinegar,

1:21:391:21:42

you end up with a nice mayonnaise to go with it.

1:21:421:21:44

-Ken's nice and quiet over there. Chopping the dill...

-Chopping away.

1:21:441:21:48

..to make these little croutons. I'll turn up that grill as well.

1:21:481:21:50

Are you allergic to mayonnaise, did I hear someone say?

1:21:501:21:53

-I am allergic to mayonnaise.

-So what's the ingredient that's...?

1:21:531:21:56

I'm allergic to horseradish as well, but these chefs don't listen to me,

1:21:561:22:00

and they just bring it on the show to wind me up.

1:22:001:22:03

Yeah, there's apparently,

1:22:031:22:05

a lot of people who are allergic to mayonnaise and kiwi fruit.

1:22:051:22:09

There's an acid in kiwi fruit that's used to stabilise mayonnaise,

1:22:091:22:12

-that's what I was told.

-Ah, OK.

1:22:121:22:14

I haven't tried it since I had those patches on me back,

1:22:141:22:16

and then I collapsed.

1:22:161:22:18

So don't I feel like I don't really need to try it any more.

1:22:181:22:21

-Make your own.

-The doctor said,

1:22:211:22:22

"You might be cured of it now, you might be all right."

1:22:221:22:25

I went, "No, you're all right, it's fine."

1:22:251:22:27

Making it yourself is really easy.

1:22:271:22:29

And you can actually make salad cream exactly the same way.

1:22:291:22:32

Instead of using raw egg yolks, you can use hard-boiled egg yolks.

1:22:321:22:36

Right, we're going to make the cucumber now.

1:22:361:22:38

So if you can peel me the cucumber for this one.

1:22:381:22:40

We're going to make a cucumber ketchup.

1:22:401:22:43

But we're also going to do pickled cucumbers.

1:22:431:22:46

So if we can take the seeds out of that cucumber that you're doing,

1:22:461:22:50

and we'll pickle it. And then, with this one,

1:22:501:22:52

I'm going to do this really nice ketchup, which is...

1:22:521:22:56

But ketchup's always got a necessity in there, vinegar,

1:22:561:22:59

and it's always got a sugar in there.

1:22:591:23:00

Whether it's tomato or whatever it is.

1:23:001:23:02

Generally, with tomato ketchup, it's done with malt vinegar

1:23:021:23:05

and with brown sugar.

1:23:051:23:06

With this one, we're not going to cook it.

1:23:081:23:10

Normally, with ketchup, you'd cook it.

1:23:101:23:12

But this, we're just going to put straight into our blender,

1:23:121:23:15

like that.

1:23:151:23:16

Get the lid on.

1:23:161:23:18

Get the lid on.

1:23:191:23:21

Get the lid on!

1:23:211:23:23

Get the lid on.

1:23:231:23:24

Put the lid on, there.

1:23:241:23:26

Right, we'll get this bread char-grilling.

1:23:261:23:29

This is blitzed-up cucumber.

1:23:291:23:31

You need some sugar, salt...

1:23:311:23:34

Right.

1:23:341:23:35

..and a vinegar. The vinegar, really, in here.

1:23:371:23:40

You throw the vinegar in.

1:23:401:23:41

Instantly, what you end up with is something that looks like

1:23:411:23:44

a very runny, sort of gazpacho soup, I suppose, more than anything else.

1:23:441:23:48

Just a little bit of oil, want to thicken that up just a touch.

1:23:491:23:53

Then you'll put some...

1:23:531:23:55

BLENDER DROWNS SPEECH

1:23:551:23:57

Little bit thicker. That's all right.

1:24:021:24:04

Then pop some of this mustard in.

1:24:041:24:07

You might want a touch of lemon in there.

1:24:071:24:09

Lemon's over there.

1:24:091:24:11

There you go. You can spread that over the top.

1:24:111:24:14

You can see this mixture now, it's actually really liquid.

1:24:141:24:17

If I show you that, look...

1:24:171:24:19

..it's really liquid.

1:24:201:24:22

Now, you turn your attention to something

1:24:221:24:25

that is in the supermarkets.

1:24:251:24:27

Which is this stuff, it's called xanthan gum.

1:24:281:24:30

-Sorry, that pickle goes in this...

-Oh, yes.

1:24:301:24:32

And that goes in there for about 30 seconds,

1:24:341:24:36

then we'll chargrill it.

1:24:361:24:37

This is xanthan gum, which, I believe, I might be wrong,

1:24:371:24:40

and we'll get letters about it, but it's what holds make-up together.

1:24:401:24:43

-Oh, right.

-A natural product, apparently.

1:24:431:24:45

Don't ask me why, but it's going to go in our ketchup.

1:24:451:24:49

Because this is used as a thickener.

1:24:491:24:51

At the moment it's very liquid, but the minute you add this...

1:24:511:24:55

and unlike cornflour, where you have to slake it,

1:24:551:24:58

the minute you add it and mix it up...

1:24:581:25:01

..it stabilises this and brings it all together.

1:25:041:25:06

-If you look in there, look.

-Oh, yes.

1:25:061:25:09

You get this sort of ketchup kind of thing.

1:25:091:25:11

But, when you taste it, it tastes like a cucumber ketchup.

1:25:111:25:14

But if you blitz it up for long enough,

1:25:141:25:17

you end up with it being nice and green, which is what this one is.

1:25:171:25:21

So, the salmon is there.

1:25:211:25:23

We're going to leave Nathan to slice this.

1:25:241:25:27

We've got the cucumber, which is happening.

1:25:271:25:30

We'll grab our plate.

1:25:301:25:31

-How we doing?

-Yeah, lovely.

1:25:321:25:34

-But it is so simple to do.

-It is, very simple. It's time, isn't it?

1:25:351:25:39

You can put a straight line over it this time.

1:25:391:25:42

Just do a nice line of it.

1:25:421:25:44

We've got some toasted bread here,

1:25:441:25:46

with some... These are little nigella seeds,

1:25:461:25:49

or black onion seeds, these are called.

1:25:491:25:52

-If you out lift these bits of cucumber out.

-Sure.

1:25:521:25:54

They can go on here, Ken. That's all right, just...

1:25:541:25:57

That's that one.

1:25:591:26:00

They can go on there. A few more.

1:26:001:26:02

-That's it.

-One more?

-"One more"?

1:26:041:26:07

-How many people are eating?

-It's a salmon portion, chef.

1:26:071:26:10

Bit more.

1:26:101:26:11

Keep going.

1:26:111:26:13

And then we just put some of these little nigella seeds over the top,

1:26:131:26:16

which I absolutely love.

1:26:161:26:18

That'll do. That'll do, I'll let you off.

1:26:181:26:21

And then, you've got some of this ketchup,

1:26:211:26:24

which is a great way to use up the skins of the cucumber, as well.

1:26:241:26:29

Cos it goes into this weird texture, with the vinegar...

1:26:301:26:35

and the, er...

1:26:351:26:36

..the salt and sugar makes it taste great.

1:26:381:26:41

So you've got the little pickled cucumber to go with it.

1:26:411:26:45

Like that.

1:26:451:26:47

You've got some of this mayonnaise to go with it as well.

1:26:471:26:50

Bit of mustard mayonnaise, sits on the side.

1:26:501:26:54

Some of your bread.

1:26:541:26:56

On the top, like that.

1:26:571:26:59

There you have it.

1:27:011:27:03

Just a simple little gravlax.

1:27:031:27:06

-Dive in.

-Thank you!

1:27:061:27:09

Ooh!

1:27:091:27:10

-You get to try this as well.

-Looks great.

1:27:121:27:14

So, with the bread, and have a taste,

1:27:141:27:18

-with the pickle as well, to go with it.

-Thank you.

1:27:181:27:20

Right...

1:27:221:27:23

-Tell us

-what you think. Yes.

1:27:241:27:26

With a little pickled cucumber as well.

1:27:261:27:29

You can tell it's your first time on the show, Ken.

1:27:291:27:32

You've got to understand, it's every person for himself on this show.

1:27:321:27:35

Don't wait.

1:27:351:27:37

Dive in.

1:27:371:27:39

-It's a lovely combination, that.

-Yeah.

-Mmm!

1:27:391:27:42

Happy with that?

1:27:431:27:44

It's just nice and simple, but it's always that half and half,

1:27:441:27:47

-salt and sugar, to make. Nice and simple.

-That's beautiful!

1:27:471:27:49

Now, if anyone's just waking up,

1:27:491:27:50

-Call The Midwife's back on our screens?

-It is!

1:27:501:27:53

-New series, series four?

-Series four, and I think

1:27:531:27:55

it's going to be on a Sunday night in the next two or three weeks.

1:27:551:27:58

Yeah, and it runs for, what, you've got nine episodes?

1:27:581:28:00

We've had the Christmas special, so that's the nine in total.

1:28:001:28:03

But eight in the series, yeah.

1:28:031:28:05

And a new series on the horizon as well? Series five?

1:28:051:28:07

Yeah, series five is commissioned, so we'll start filming that in May.

1:28:071:28:10

-For next year.

-That's going to keep you busy.

1:28:101:28:12

Nathan's opening about another 15 restaurants,

1:28:121:28:14

Ken's opening about another 26 restaurants,

1:28:141:28:16

and I'm got a load of washing up to do, it's great, isn't it?

1:28:161:28:19

Proof that sometimes,

1:28:231:28:25

it really is the simple things in life that are best.

1:28:251:28:27

It looked great.

1:28:271:28:29

Sadly, that's all we have time for this morning.

1:28:291:28:31

I hope you've enjoyed taking a look back at some of

1:28:311:28:34

the fantastic recipes from the Saturday Kitchen archives.

1:28:341:28:36

I sure have. Thanks for watching, and I'll see you again next week.

1:28:361:28:40

John Torode takes a look back at some of his favourite recipes and best moments from Saturday Kitchen. Including recipes from Daniel Galmiche, Kenny Atkinson, Tom Kerridge and Stephen Terry, and Laura Main faces her food heaven or food hell.


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