:00:00. > :00:08.We've got a feast of fantastic food lined up for you today, so make
:00:09. > :00:10.yourself comfortable and stay right where you are.
:00:11. > :00:37.Now, over the next 90 minutes, we've got some top chefs, sensational
:00:38. > :00:39.food, and a cracking celebrity line-up, too.
:00:40. > :00:43.Coming up on today's show, James Martin whips up a genoise
:00:44. > :00:45.sponge with blueberry compote and vanilla
:00:46. > :00:51.One half of the Hairy Bikers, Dave Myers, is here showcasing
:00:52. > :00:55.He's making spring rolls with a difference,
:00:56. > :01:00.Morecambe Bay shrimps, marinated in tamarind,
:01:01. > :01:02.and serves them with a peanut and lime vinaigrette.
:01:03. > :01:04.Anna Hansen sticks to what she knows as
:01:05. > :01:06.she cooks up a dish that's all about fusion.
:01:07. > :01:08.She marinates sea bass in a chermoula sauce before cooking
:01:09. > :01:12.and serving with a quinoa salad and tahini cream.
:01:13. > :01:14.Battling it out for omelette challenge glory
:01:15. > :01:15.today are Catherine Fulvio and Paul Rankin,
:01:16. > :01:16.and Paul is determined to
:01:17. > :01:22.Then it's over to Tony Tobin, who's cooking up
:01:23. > :01:25.a dish that would be perfect for a Sunday lunch.
:01:26. > :01:27.He roasts up a fantastic Chateaubriand and serves
:01:28. > :01:31.it with horseradish, potato bread, and roasted roots.
:01:32. > :01:33.And finally, comedienne Ruby Wax faces her food
:01:34. > :01:36.Did she get food heaven, stuffed roast lamb
:01:37. > :01:39.chops with baby vegetables, or her food hell, clotted cream rice
:01:40. > :01:44.And you can find out what she gets at the end of the show.
:01:45. > :01:47.But first, a chef who not only holds a Michelin
:01:48. > :01:49.star and four rosettes, but also has her very own MBE.
:01:50. > :01:54.It's Saturday Kitchen favourite Angela Hartnett.
:01:55. > :01:56.Angela Hartnett, great to have you on the show.
:01:57. > :02:01.We're going to roast off some beautiful corn-fed chicken with some
:02:02. > :02:04.garlic, rosemary, and we're going to make a lovely fresh green bean,
:02:05. > :02:06.leek and shallot salad, finished with
:02:07. > :02:09.Simple food that you can easily cook this
:02:10. > :02:12.In season as well, little baby leeks?
:02:13. > :02:15.I know, they must be on your farm now, no,
:02:16. > :02:18.They're about this sort of size at the moment, yeah.
:02:19. > :02:20.So, just season up your chicken nicely.
:02:21. > :02:22.You use the maize-fed chicken, don't you, for
:02:23. > :02:27.Yeah, just because I think it's got lovely flavour and taste
:02:28. > :02:30.and all the rest of it, and I think if you're
:02:31. > :02:32.going to have chicken, you've got to have the best.
:02:33. > :02:34.You don't want anything that's really
:02:35. > :02:35.watery or just doesn't taste of anything.
:02:36. > :02:39.And keeping the skin on is quite important as well?
:02:40. > :02:51.There's a sink in the back if you want to wash your hands.
:02:52. > :02:57.And while that's cooking, we're going to prepare our
:02:58. > :03:00.So take a handful of the green beans.
:03:01. > :03:03.Now, at the moment you've been actually
:03:04. > :03:06.quite quiet, quite unusual to be one of Gordon Ramsay's chefs!
:03:07. > :03:09.Well, the Connaught's closed, closed for refurb, so we're closed
:03:10. > :03:11.for about eight months now, six to eight months, while...
:03:12. > :03:15.The whole hotel, but they're doing such work
:03:16. > :03:18.They're going to put a swimming pool in
:03:19. > :03:21.there, a spa, which hopefully I'll get to use.
:03:22. > :03:24.finished a TV thing with John Burton-Race,
:03:25. > :03:31.And your book's very, I mean, in a similar vein to what
:03:32. > :03:33.Gennaro's doing there, it goes three generations of sort of...
:03:34. > :03:37.It's all about recipes that my grandmother had, that my mother's
:03:38. > :03:40.had, stuff we were brought up as children eating.
:03:41. > :03:43.I'm really pleased with it, actually.
:03:44. > :03:49.I had a quick look, and I must say, it brings memories
:03:50. > :03:58.I've got to beat James in the rankings,
:03:59. > :04:02.A lot of people said, Italian background, but you
:04:03. > :04:04.did the Great British Menu, represented Wales!
:04:05. > :04:17.There's a whole community in Italy that emigrated to Wales,
:04:18. > :04:19.so that's where my mother was born of Italian parents.
:04:20. > :04:24.Everyone said to me, "What are you, Welsh, Italian,
:04:25. > :04:28.If someone is health-conscious, because
:04:29. > :04:32.my mother will never cook chicken with the skin on it, can you take it
:04:33. > :04:43.Yeah, I think it protects it, as well.
:04:44. > :04:46.I think it gives it great flavour, it has its natural
:04:47. > :04:49.basting because it's naturally fat, so I think you should, personally,
:04:50. > :04:54.And how strict, because you know you have to
:04:55. > :04:57.cook chicken a certain way, they say it's dangerous if there are pink
:04:58. > :05:01.Yeah, you do have to cook it through, but not dry, like a
:05:02. > :05:04.lot of people, you know when it gets too dry and that's awful.
:05:05. > :05:05.They overcompensate, overcook it, don't
:05:06. > :05:11.So, we've got a lovely olive oil, classic olive oil, virgin olive oil,
:05:12. > :05:13.white wine vinegar and some chopped shallots, and...
:05:14. > :05:15.You've got a bit of mustard in there as well?
:05:16. > :05:18.Little bit of mustard, and we're going to add
:05:19. > :05:22.Herbs like tarragon and parsley you're going to use, as
:05:23. > :05:27.Definitely, I love flat leaf parsley, I think it's fantastic.
:05:28. > :05:30.But tarragon's quite a strong herb, as well?
:05:31. > :05:34.We're going to keep them quite crunchy, the beans.
:05:35. > :05:37.The kind of mistake a lot of people make, that
:05:38. > :05:39.classic combination of chicken and tarragon together, they
:05:40. > :05:41.overcompensate and put too much tarragon, particularly the dry
:05:42. > :05:45.No, I know, tarragon's like that herb, like coriander, that you need
:05:46. > :05:49.All right, we're going to put our beans, I kept
:05:50. > :05:51.them quite crunchy because we want it nice and light.
:05:52. > :05:55.Literally, they have a little bit of a bite to them.
:05:56. > :05:59.Then I'm going to put the dressing over them.
:06:00. > :06:05.We mentioned your restaurant that's closed, but you've also got another
:06:06. > :06:08.Sunny Florida, yes, the one everyone thinks all I do is
:06:09. > :06:14.It's based on a beautiful resort in Boca Raton, between Fort
:06:15. > :06:17.It's 27 floors up, it overlooks the sea, the
:06:18. > :06:24.And it's done by, it's all glass and chrome, it's beautiful.
:06:25. > :06:26.What's it like getting food out there, because
:06:27. > :06:29.Food you struggle with, you really do.
:06:30. > :06:31.I thought in Florida, you would, because it's sunny, you'd get loads
:06:32. > :06:34.of fresh vegetables, but we have to have freight a lot
:06:35. > :06:37.in, literally FedExed all over the place.
:06:38. > :06:41.It's quite scary, actually, you can't get
:06:42. > :06:46.Would you agree with that in America?
:06:47. > :06:51.My parents actually live in Florida, and the
:06:52. > :06:54.thing is certain of the larger big supermarkets when you go to them,
:06:55. > :06:57.the produce is always slightly wilted because it's not as fresh as
:06:58. > :07:02.you would, say, in the midwest, where a lot of the growing area is.
:07:03. > :07:07.But most American stuff is flown in now,
:07:08. > :07:13.I suppose the heat can affect it quite
:07:14. > :07:18.I'm going to send my parents to the restaurant.
:07:19. > :07:21.If I have them ring, they'll get booked in?
:07:22. > :07:24.I want to taste the watermelon, you see.
:07:25. > :07:31.Just sliced, placed on the beans, bit more of the dressing,
:07:32. > :07:33.serve the green beans warm, absorbing the vinegar, absorbing the
:07:34. > :07:38.So, beautiful roasted corn-fed chicken breasts on
:07:39. > :07:40.a spring salad of leeks and baby green beans.
:07:41. > :07:46.I promise you, they haven't been drinking over there yet.
:07:47. > :07:50.This is where you get to dive into this.
:07:51. > :07:53.When you say Boca Raton, you have to say "Bow-ka".
:07:54. > :07:57.I like my vegetables crunchy, that's lovely.
:07:58. > :08:13.And also putting the dressing in while the ingredients are still
:08:14. > :08:18.It's like when you make a lovely potato salad,
:08:19. > :08:22.Has to be warm, you can actually taste the vegetables when
:08:23. > :08:25.they are warm as well, much better than when they're cold.
:08:26. > :08:27.The vinegar adds a bite to it, doesn't
:08:28. > :08:42.we've got beans, we've got leeks in there.
:08:43. > :08:44.Would that work with broccoli and that kind of thing?
:08:45. > :08:46.Easily, I love crunchy vegetables and I love
:08:47. > :08:48.vinaigrettes on stuff, I think it's just perfect.
:08:49. > :08:50.You could even do baby carrots, asparagus, so much
:08:51. > :09:08.I will give you three Michelin stars, I love that.
:09:09. > :09:10.Well, that certainly got everyone talking,
:09:11. > :09:12.apart from Gennaro, weirdly, who, for once, was
:09:13. > :09:16.Now, coming up, James cooks a genoise sponge with blueberry
:09:17. > :09:22.compote and vanilla cream for Lisa Riley, but first
:09:23. > :09:25.it's over to Rick Stein, who is hot on the eels of a fish
:09:26. > :09:37.that is loved up and down the French Garonne.
:09:38. > :09:42.I could have made this journey between the two seas,
:09:43. > :09:47.the Atlantic and the Mediterranean, by car, but it's such a noisy,
:09:48. > :09:51.troublesome business going that sort of distance by car.
:09:52. > :09:54.It's checking in hotels every night, wasting time getting
:09:55. > :09:56.into the hotels, moaning about the quality, no hot water,
:09:57. > :10:02.Instead, there's just me on this lovely boat, the Rosa.
:10:03. > :10:06.But of course it's not just me, we've got the crew filming me
:10:07. > :10:14.But, more importantly, we've got the Rosa's crew.
:10:15. > :10:21.He's doing a fantastic job, the way he just guides the Rosa
:10:22. > :10:25.into those tiny narrow, narrow locks, it's just amazing.
:10:26. > :10:27.I just think, "We're going to hit the side!"
:10:28. > :10:33.And come in now, I just want you to meet Julie.
:10:34. > :10:36.Unfortunately, Julie's bumped her head.
:10:37. > :10:46.Anyway, she does all our beds, and the doors are a little low
:10:47. > :10:49.going into the bedrooms, and she cleans up and serves us,
:10:50. > :10:54.and she's very nice, she's very talkative.
:10:55. > :10:56.You drink very much last night, didn't you?
:10:57. > :11:00.We won't talk about that, actually, if you don't mind?
:11:01. > :11:03.And lastly, actually, the most important for me is the galley.
:11:04. > :11:05.In here we have Bernard, who's also the boss.
:11:06. > :11:10.Bernard, this gastronomic trip from Bordeaux to Marseille,
:11:11. > :11:25.No, tres bonne idee, very good idea indeed.
:11:26. > :11:28.One of the things I didn't really expect, I have to say,
:11:29. > :11:31.is that Bernard turns out to be an extremely good cook.
:11:32. > :11:34.I mean, those eels we had last night, just with the garlic
:11:35. > :11:40.I think I've got a real lot to learn from you, actually.
:11:41. > :11:42.Oh, thank you, you're very kind, but I'm sure
:11:43. > :12:05.But, anyway, there you have it, the crew of the Rosa.
:12:06. > :12:09.I mentioned earlier, for our very first meal on-board,
:12:10. > :12:14.we had a dish of eels cooked by Bernard.
:12:15. > :12:17.They came from a friend of his who has been catching eels
:12:18. > :12:22.and catfish on the Garron ever since he was a boy.
:12:23. > :12:25.The bargemen know every fisherman, winemaker and cheesemaker along
:12:26. > :12:29.the way, and I just can't wait to have some more of those eels.
:12:30. > :12:32.One thing I've noticed in my travels is that eel traps come
:12:33. > :12:38.On the Somerset Levels, they are made beautifully out of willow.
:12:39. > :12:42.But here they make them out of old garden fences.
:12:43. > :12:47.Actually that's quite a nice sized eel.
:12:48. > :13:20.He said the best way of cooking eel was first of all to cook them
:13:21. > :13:23.gently in a persillade, a little bit of butter with garlic
:13:24. > :13:26.and parsley, or else to put them on a barbecue skewer.
:13:27. > :13:30.Slice of eel, slice of pork fat, slice of eel and so on.
:13:31. > :13:36.I'm just beginning to get at long last used it on the Garron,
:13:37. > :13:38.the gentle way it flows down the river and the
:13:39. > :13:44.It's quite unusual to me because I'm used to fishing with Padstow
:13:45. > :13:47.fishermen and the waves are tossing this way and that and there
:13:48. > :13:50.are cables zipping across the deck and a lot of shouting and all that.
:13:51. > :14:00.And the way that he's fishing is just so relaxed
:14:01. > :14:03.everything about it is just conducive to contemplation
:14:04. > :14:15.One of the things about coming on a trip like this,
:14:16. > :14:18.you can read all the cookery books you like, get really boned
:14:19. > :14:22.up on French recipes, but then you come out on the barge
:14:23. > :14:26.and there's Bernard who does all the cooking here just cooking
:14:27. > :14:29.a very simple dish like this eel, which we had the other night.
:14:30. > :14:37.First of all what you do is you take the eels and you slice them into two
:14:38. > :14:40.inch pieces and then you just dust them in flour.
:14:41. > :14:45.I followed it exactly as he said and it turned out
:14:46. > :14:50.Before you start frying eel, make a persillade.
:14:51. > :14:57.You get finely chopped parsley and garlic.
:14:58. > :14:59.Get the garlic, chop it up a little bit first,
:15:00. > :15:03.Chop that up, mix the two together, and then chop, chop,
:15:04. > :15:11.You take a big frying pan and put a little bit of vegetable oil in.
:15:12. > :15:19.Just cook the eel on one side, bring the temperature up
:15:20. > :15:21.to about medium and cook gently for about two to three
:15:22. > :15:28.Turn the eels over and do precisely the same on the other.
:15:29. > :15:31.While that is cooking, if you like, you can just
:15:32. > :15:36.In the second frying pan, put a knob of butter,
:15:37. > :15:39.one to two ounces in the pan, let it melt, and then throw
:15:40. > :15:46.You just want to melt the butter and gently cook the garlic
:15:47. > :15:53.Let that cook very gently and now your eels are done.
:15:54. > :15:59.This is the nice thing that Bernard does.
:16:00. > :16:03.He has got two pans and he empties all the eel into the persillade pan,
:16:04. > :16:05.shakes it all about, and then puts everything
:16:06. > :16:07.back into the eel pan, so everything is nicely coated
:16:08. > :16:13.Then just empty that out onto a serving plate.
:16:14. > :16:16.And I like a big slice of lemon with that just
:16:17. > :16:30.Now last week's butterfly cake masterclass seems to have been a bit
:16:31. > :16:33.of a hit with lots of you so this week I thought I'd show
:16:34. > :16:36.you something just as simple, easy to make this weekend at home.
:16:37. > :16:38.It's a classic genois sponge and a classic genois sponge
:16:39. > :16:45.You'll see the reason why in a minute.
:16:46. > :16:49.We've got 200 grams of caster sugar, six medium eggs in here.
:16:50. > :16:51.The secret of this is it's nice and light.
:16:52. > :16:54.This cake is used in a lot of French patisseries as well and it's used
:16:55. > :16:59.The little ladies' fingers you get in tiramisu.
:17:00. > :17:01.The basic recipe is this, what we've got in here.
:17:02. > :17:03.Six eggs, 200 grams of sugar, and then over
:17:04. > :17:08.You keep this mixing for about five or six minutes,
:17:09. > :17:12.because this creates the air in the sponge.
:17:13. > :17:17.This is straight out of college, really.
:17:18. > :17:19.Ideally, you lift this up and you do a figure of eight.
:17:20. > :17:23.If the figure of eight is still there when you get to the end,
:17:24. > :17:26.that means this is ready and if not you need to keep mixing it.
:17:27. > :17:31.You do, you do know what you're doing.
:17:32. > :17:35.We're just going to make our little cartouche.
:17:36. > :17:42.I don't know why you buy these nowadays.
:17:43. > :17:49.You basically measure the size of the tin,
:17:50. > :17:52.pop that round, then open it up, and use it on the
:17:53. > :18:02.It's only a little bit of grease-proof.
:18:03. > :18:05.Incorporating the flour and the butter together.
:18:06. > :18:09.We have got plain flour and then we've got butter.
:18:10. > :18:12.Now there isn't anything better in the kitchen
:18:13. > :18:15.Because this is the key to mixing this together.
:18:16. > :18:32.It's how it used to be when you were at college.
:18:33. > :18:38.The key to it is if you do it this way, you can incorporate the flour
:18:39. > :18:42.much easier and quicker than you can with a spatula.
:18:43. > :18:45.What you are trying to do is not knock out the air that
:18:46. > :18:48.There's no rising agent in here, no bicarbonate of soda,
:18:49. > :18:50.no baking powder, no self raising flour.
:18:51. > :19:00.The key to it is make sure it is all mixed together.
:19:01. > :19:12.You can see from the texture of the sponge itself it is light.
:19:13. > :19:19.You can feel bits of flour in there but it is in essence light
:19:20. > :19:22.when it goes in the oven and so of course it will be
:19:23. > :19:34.If you have gas at home, about gas mark four, maybe five.
:19:35. > :19:37.It wants to go in there for 20 to 25 minutes.
:19:38. > :19:40.You can tell when it's ready if you just push the top of it,
:19:41. > :19:55.We've got the blueberries and everything else in there.
:19:56. > :19:57.You're going to need this because you're busy.
:19:58. > :19:59.You're on the tour and everything else.
:20:00. > :20:04.You've finished the Strictly tour and now you're on something else.
:20:05. > :20:07.We've done the arena tour now and now this is called
:20:08. > :20:10.Still under the Strictly frame but completely different.
:20:11. > :20:16.It's like a musical brought to all the theatres around the country.
:20:17. > :20:21.There is every aspect that people like in the theatre.
:20:22. > :20:24.Acting, singing, dancing, all those concepts.
:20:25. > :20:26.You know the good old-fashioned variety that we don't
:20:27. > :20:33.Craig Revel Horwood has written it and he's produced
:20:34. > :20:39.He wants to bring people that don't necessarily go to the theatre
:20:40. > :20:49.I think I probably did the first tour.
:20:50. > :20:54.But when you walk out in front of Wembley,
:20:55. > :20:56.the O2 Arena, you look up Going, "I shouldn't be here."
:20:57. > :21:04.But this is more like a stage tour, is it?
:21:05. > :21:06.Yes, we're going all over the country.
:21:07. > :21:07.Manchester, my hometown, which will be brilliant.
:21:08. > :21:13.But this is completely different in the sense that people just expect
:21:14. > :21:16.dancing because it's Strictly and it's not.
:21:17. > :21:19.We've got a narrative of my life of how I got there.
:21:20. > :21:23.You find things that you never really knew
:21:24. > :21:25.that went on if you're in Strictly, you see.
:21:26. > :21:27.Then there are other professionals, like Natalie Lowe
:21:28. > :21:31.Obviously they are celebs in their own right, aren't they?
:21:32. > :21:34.Because they are in the series the whole time.
:21:35. > :21:36.It has been running quite a number of years now, hasn't it?
:21:37. > :21:41.Obviously the audience will get to ask all the professionals how
:21:42. > :21:43.they got there and they've all got their own
:21:44. > :21:47.I'm really excited to start rehearsals.
:21:48. > :21:51.Your story in terms of television, did you go to the same acting
:21:52. > :21:56.Yes, we were in the same drama school.
:21:57. > :21:59.And then you ended up working with her later on in life as well.
:22:00. > :22:02.But you got signed up when you were about 12, didn't you?
:22:03. > :22:06.When I got Emmerdale everyone knew who I was because then you're Mandy
:22:07. > :22:09.and of course everyone knows who you are.
:22:10. > :22:17.The casting director saw me in a play at Oldham Coliseum.
:22:18. > :22:20.Mandy was only supposed to be in one episode, you know.
:22:21. > :22:23.They got me in, did the episode, and I think she was a bit popular.
:22:24. > :22:26.Next thing they brought me back for a few more episodes.
:22:27. > :22:33.Then there I was seven years later, seven wonderful years.
:22:34. > :22:35.Suranne and me worked together on Scott And Bailey,
:22:36. > :22:38.which was brilliant, because I had to beat her up.
:22:39. > :22:40.We are really good friends in real life.
:22:41. > :22:45.And then you come straight out of that and then you go straight
:22:46. > :22:53.The best thing about my career is everything has been so different.
:22:54. > :22:55.I love my acting, hosting was good, and then musical
:22:56. > :23:01.It's nice to do a variation of stuff.
:23:02. > :23:05.And while you're doing that, if that wasn't enough as well,
:23:06. > :23:08.tell us about the new TV show that you're doing.
:23:09. > :23:10.Yes, I'm currently filming George Gently for BBC,
:23:11. > :23:17.It's all set in the 50s and 60s, and doing the period stuff,
:23:18. > :23:22.We are filming that and it comes out later in the year,
:23:23. > :23:31.Yes, 12th of June we start, we open in Plymouth.
:23:32. > :23:34.Then we go on tour all round the country for two months.
:23:35. > :23:43.You can traditionally do raspberries and strawberries,
:23:44. > :23:46.that kind of stuff, but when you look at these
:23:47. > :23:50.in the pan, they just look fantastic and you know it is going to taste
:23:51. > :23:54.That is basically just the sugar, the water,
:23:55. > :23:58.Bring it to the boil, cook it for ten minutes,
:23:59. > :24:01.take it off, and then we have a little compote here.
:24:02. > :24:18.I think the sponge really makes it as well.
:24:19. > :24:19.There's something about a genois sponge.
:24:20. > :24:26.Always a bit tricky for me personally.
:24:27. > :24:33.It's a thing that as chefs we kind of forget.
:24:34. > :24:36.You take it for granted when you learn it.
:24:37. > :24:45.Clean the knife as we go otherwise you get marks on it.
:24:46. > :24:54.Of course, for those people who don't know it,
:24:55. > :25:10.It was your birthday yesterday so happy birthday.
:25:11. > :25:24.I won't ask how old you are because we can't afford that many candles.
:25:25. > :25:27.Well, I hope you're going to be practising your genois after that.
:25:28. > :25:29.He makes it look so simple, doesn't he?
:25:30. > :25:33.Today we are taking a look back at some of the tastiest recipes
:25:34. > :25:35.from the Saturday Kitchen archives and there are still loads of dishes
:25:36. > :25:40.Up next, one half of The Hairy Bikers, Dave Myers,
:25:41. > :25:44.and James seems to have his hands full on this one as Dave just can't
:25:45. > :25:55.When you've finished playing with the oranges,
:25:56. > :26:01.We are doing Morecambe Bay shrimp and tamarind spring rolls.
:26:02. > :26:04.To go with that, a little kind of lime and peanut vinaigrette.
:26:05. > :26:08.You can't say things like that at nine o'clock in the morning!
:26:09. > :26:18.First off, I like spring rolls, I like fried things.
:26:19. > :26:21.So we need to make the basis for that.
:26:22. > :26:23.Lovely Morecambe Bay shrimps, little brown shrimps.
:26:24. > :26:28.They are great for Singapore noodles because they have loads of flavour.
:26:29. > :26:33.Famous for potted shrimps up in Morecambe.
:26:34. > :26:35.The butter and the mace and all that.
:26:36. > :26:38.I like them with a bit of lime zest and black pepper.
:26:39. > :26:43.So what is the difference between a shrimp and prawn?
:26:44. > :26:46.Shrimps are very different, aren't they?
:26:47. > :26:49.The Mediterranean ones you can eat with the shell
:26:50. > :26:53.I always thought shrimps could absorb liquid like butter
:26:54. > :26:57.They taste of nothing, a lot of them.
:26:58. > :27:02.Can I have a couple of centimetres of galangal?
:27:03. > :27:08.Yeah, it's spicy, it's lemony, its aromatic.
:27:09. > :27:13.I used to go out with a girl like that.
:27:14. > :27:16.Bash your lemongrass first to introduce the flavours.
:27:17. > :27:23.I knew when I woke up this morning it was going to be like this.
:27:24. > :27:34.These give it the citrus flourish and overtones and undertones
:27:35. > :27:42.Now add to that a bit of spice, chilli.
:27:43. > :27:45.Apart from when you are biking all over the world, you live
:27:46. > :27:51.I do, I live on a place called Roa Island, which is 22 houses
:27:52. > :27:53.and no trees because nothing will grow there.
:27:54. > :28:13.You've got the salt marsh lamb, we've got the salt marsh lamb
:28:14. > :28:15.in Cumbria, sea bass, good fish, shrimps.
:28:16. > :28:32.I've got some tamarind which is like the core of the dish.
:28:33. > :28:34.If you can't find tamarind, use lemon.
:28:35. > :28:47.Yes, and the pod is put into a paste.
:28:48. > :28:51.No, that's fine because I don't want it too liquid.
:28:52. > :29:11.It's lovely with chicken breast sandwiches and nice best butter.
:29:12. > :29:23.Ideally I would have left the tamarind to soak
:29:24. > :29:26.with the saki for an hour or so and it would infuse.
:29:27. > :29:29.You can taste this and if it is too sour, put some sugar in.
:29:30. > :29:49.This is like back to being a student.
:29:50. > :29:56.When you're doing eggy wash, use plenty of egg.
:29:57. > :29:59.Egg's like glue and then you have a fair chance
:30:00. > :30:21.Don't put too much filling in because they will blow up.
:30:22. > :30:23.I can't believe, looking at your biography, that you used
:30:24. > :30:31.And then the other part of it was you were a make-up artist.
:30:32. > :30:35.I was a car park attendant and I applied for anything I could.
:30:36. > :30:45.The BBC took me on as a trainee make-up artist.
:30:46. > :30:47.But the references for the make-up artist was from
:30:48. > :31:00.They said his tonnage is ace and his timekeeping is excellent.
:31:01. > :31:03.Just making these little spring rolls.
:31:04. > :31:08.You can do them in spring roll wrappers but we had these little
:31:09. > :31:12.The wrappers we had were all dried up and it was like trying
:31:13. > :31:15.Another trick, once you've done them...
:31:16. > :31:25.Put them in the fridge for an hour because the egg will stick.
:31:26. > :31:27.If you don't do that, they will explode.
:31:28. > :31:29.James has some we made earlier which have been
:31:30. > :31:39.You'll have to go on the website to follow this recipe
:31:40. > :31:41.because I forgot it already but go on.
:31:42. > :31:54.Palm sugar is best but we haven't got any.
:31:55. > :32:15.It's because you went home with your Adobe.
:32:16. > :32:19.The network giveth and they taketh away.
:32:20. > :32:43.We used that policeman's truncheon in Mexico.
:32:44. > :32:48.We serve this on a bed of watercress, ideally
:32:49. > :32:50.with samphire as well, which has salt and pepper.
:32:51. > :33:02.Morecambe Bay shrimp and tamarind spring rolls with lime
:33:03. > :33:08.If you can follow that, you're better than me.
:33:09. > :33:35.Sometimes they pick them by hand and they taste much better.
:33:36. > :33:38.If you pressure hose the husks of, it takes off all the flavour.
:33:39. > :33:55.I have to say I have never been big on shrimps
:33:56. > :34:06.Now, they look delicious but you may have to check the website
:34:07. > :34:33.Now over to the king of TV cooking, it's the captivating Keith Floyd.
:34:34. > :34:36.It's a long haul to New Mexico and a man's bones get a little shaky
:34:37. > :34:39.on the old Santa Fe trail, not to mention the throat
:34:40. > :34:41.has a certain dry ticklish feel against it.
:34:42. > :34:43.But to satisfy my producer's thirst for bizarre locations,
:34:44. > :34:49.I told the BBC wardrobe department I was coming to New Mexico to film
:34:50. > :34:52.in a cowboy town and I wanted a Lone Ranger outfit.
:34:53. > :34:58.Anyway, cowboy cooks were no exception to any other kind of cook.
:34:59. > :35:00.They were well into organisation and the most important thing
:35:01. > :35:03.after a long day's ride across the plain was to
:35:04. > :35:05.give the boys something really good to eat.
:35:06. > :35:08.So Chuck, as he would be called, would have a really good,
:35:09. > :35:10.The essential things a travelling cook would need.
:35:11. > :35:13.Baby wipes for his fingers at the end of a hard day,
:35:14. > :35:15.Californian wine, cookery book, charcoal fuel lighter
:35:16. > :35:18.Because they were into FM rock, they would probably
:35:19. > :35:22.Anyway I've got to do this really serious cooking sketch because I am
:35:23. > :35:26.You've all seen Blazing Saddles and they did those funny jokes
:35:27. > :35:29.about pork and beans and stuff, but I'm going to cook
:35:30. > :35:32.Historically slightly different because we use black beans.
:35:33. > :35:35.It was only really introduced into American food in the last 30
:35:36. > :35:39.or 40 years so it's an update of an old dish.
:35:40. > :35:41.First of all, Clive, diced shoulder of pork.
:35:42. > :35:44.Then swing round to your right where we've got our black beans
:35:45. > :35:46.which have been soaked in water overnight and then boiled
:35:47. > :35:49.for about two hours until they are nice and tender.
:35:50. > :35:55.The thing that flavours and influences this dish
:35:56. > :35:59.is something very important to New Mexico, the chilli.
:36:00. > :36:01.These very hot but also sweet little chillies,
:36:02. > :36:04.which I've chopped up here also with some garlic.
:36:05. > :36:08.This is all going to be cooked in a kind of a sauce.
:36:09. > :36:17.It is going to be thickened with blue flour and red chillis, OK?
:36:18. > :36:19.Because the Americans like their things a bit tasty,
:36:20. > :36:22.a bit spicy, it's also going to have a little honey
:36:23. > :36:27.The other thing that's very important when you're
:36:28. > :36:30.cooking on the range is to have a little sip yourself.
:36:31. > :36:32.I always prefer the Kentucky Fried Gentlemen.
:36:33. > :36:37.We've got a bit of wandering around to do here, Clive, so stay with me.
:36:38. > :36:39.Let us first of all get oil, walk round here, over
:36:40. > :36:42.the stove, bit of oil in, and we put our meat in.
:36:43. > :36:45.If I had an assistant, that would be taken away from me.
:36:46. > :37:01.It will season and seal down in the proper way.
:37:02. > :37:09.They do make life really difficult for me.
:37:10. > :37:12.He's done it before and he loves these fresh air sequences,
:37:13. > :37:14.but my eyes are streaming from the smoke.
:37:15. > :37:17.We're at 7000 feet of altitude, so if I'm looking a bit wobbly it's
:37:18. > :37:26.not because I've had too many Kentucky Fried Gentlemen,
:37:27. > :37:29.because I haven't had enough, there is a definite effect
:37:30. > :37:31.on your head, the clear air, the mountains, the snow
:37:32. > :37:38.The crushed chillies go in there like that along with some
:37:39. > :37:42.And then the juice strained off the black beans is mixed into that.
:37:43. > :37:44.There's a lot of wind but we can't help that.
:37:45. > :37:53.Then over here, Clive, I've got to put the black beans in.
:37:54. > :37:58.This is a good way of stretching the meat, of course.
:37:59. > :38:04.It makes it a very economical dish by adding the pulses.
:38:05. > :38:12.It just takes some of that heat away from the chilli.
:38:13. > :38:21.That needs about two hours over wood mark three.
:38:22. > :38:24.I know you've all got these kind of stoves and chuck wagons
:38:25. > :39:04.Every waiter, cook or bartender in Santa Fe is only temporarily
:39:05. > :39:07.They're just waiting for Spielberg to hit town.
:39:08. > :39:11.So if you can't wait, cook or sing, you hang out there anyway in case
:39:12. > :39:13.the opera calls you up, Santa Fe being the Sadler's Wells
:39:14. > :39:18.Here is one of me with the make-up lady putting the final touches
:39:19. > :39:23.the opera calls you up, Santa Fe being the Sadler's Wells
:39:24. > :39:46.# Then Mantua, then Padua and we open in Venice!
:39:47. > :40:01.This is my show but this is your town and if you don't like it,
:40:02. > :40:05.Al and Boots and their dog Tarquin just happen to be taking time
:40:06. > :40:08.out from being waiters, I mean stuntmen, to give us a hand.
:40:09. > :40:16.Very nerve-racking this kind of thing.
:40:17. > :40:18.They've got rods or whatever they call them.
:40:19. > :40:30.Is it silver bullets or is it all right?
:40:31. > :40:43.It could use a little bit more chilli.
:40:44. > :40:59.It's just that she wants to be private.
:41:00. > :41:12.Santa Fe is also the capital of American chic.
:41:13. > :41:16.There are more artists here than St Ives.
:41:17. > :41:19.It's also the second oldest town in America and it was first settled
:41:20. > :41:24.I love this especially composed music by my old chums
:41:25. > :41:34.Anyway, the silver and turquoise mines around here provide
:41:35. > :41:37.the Indians with all they need to create this brilliant jewellery.
:41:38. > :41:39.Not that I'm that interested in it but I just thought
:41:40. > :41:43.And at least it saves me from rabbiting on about architecture.
:41:44. > :41:47.But I'm here in Santa Fe really not only for the fashion but also
:41:48. > :41:48.to take on the Mayor, Sam Pick.
:41:49. > :41:52.a noted cook, in an international chilli cook-off.
:41:53. > :41:58.the second oldest city in the United States,
:41:59. > :42:00.and the only capital in the United States
:42:01. > :42:09.But we make the best chilli that you are ever going to see and I'm
:42:10. > :42:12.honoured to represent my community in this very serious chilli cook-off
:42:13. > :42:15.which I have been preparing for the last 12 years.
:42:16. > :42:25.I don't like the sound of any of this.
:42:26. > :42:29.Look, Clive, I've got bottled chillies, but the Mayor has got
:42:30. > :42:31.hand dried ones probably from his mother's garden.
:42:32. > :42:34.He's got the advantage of a special chilli chopper.
:42:35. > :42:47.Right, chilli is made using the best sirloin beef, OK?
:42:48. > :42:49.It isn't minced beef and stuff like we see in England.
:42:50. > :42:53.You also have chopped onions, chopped carrots, fresh chilli.
:42:54. > :42:57.You also have at this time of year some frozen chilli which I've cooked
:42:58. > :43:03.up already in chicken stock with onions.
:43:04. > :43:05.Finely chopped garlic, oregano, dried, we would have had fresh
:43:06. > :43:11.if we could have got it but this is March, black pepper, bay leaves,
:43:12. > :43:14.and to thicken my ultimate sauce, a rue made of butter and flour.
:43:15. > :43:17.Now the rest is down to God and a large Kentucky Fried Gentleman
:43:18. > :43:19.which my assistant has failed to provide this morning
:43:20. > :43:22.so I'm going to have to do this really Straight.
:43:23. > :43:44.Keith is absolutely right that if you get the best meat, that
:43:45. > :43:48.What I'm doing today is using pork actually.
:43:49. > :43:50.Pork with the liquid is the way to do it.
:43:51. > :43:53.In New Mexico they often use it the next morning instead
:43:54. > :43:55.of using the water like I'm going to be doing today,
:43:56. > :43:57.use that liquid, which really makes people enjoy it.
:43:58. > :44:00.You don't have to worry so much about the spices,
:44:01. > :44:02.because when you're pressure cooking this particular pork,
:44:03. > :44:05.you can put in garlic salt, you can put in salt and onions.
:44:06. > :44:09.Unfortunately when you are a small city like we are, you can't afford
:44:10. > :44:27.I've left the seeds in because I want to get this up
:44:28. > :44:49.Despite all the fun, this is a serious competition,
:44:50. > :44:52.and I am trying to beat the mayor here, but with all simple dishes,
:44:53. > :44:55.You can't just pour liquid onto that right now.
:44:56. > :44:58.You must let the onions sweat, let the meat sweat, let
:44:59. > :45:02.As with all good cooking, patience is essential.
:45:03. > :45:07.I'm going to chop the tomatoes a little fine.
:45:08. > :45:12.I asked a very important and leading chef if I could put some
:45:13. > :45:15.tomatoes in and he said, "If you put tomatoes in, sunshine,
:45:16. > :45:22.The record will properly reflect there will be no tomatoes
:45:23. > :45:25.put in this chilli even as we are speaking.
:45:26. > :45:36.We are still reducing the onions and the carrots and the meat
:45:37. > :45:41.and the garlic and the oregano and the pepper that's in there,
:45:42. > :45:44.and shortly my special secret ingredient, which are these
:45:45. > :45:48.brilliant extra strong peppers given to me by a famous chef who has won
:45:49. > :45:50.this competition on the odd occasion, which I've already
:45:51. > :45:54.cooked off with onion and some chicken stock.
:45:55. > :46:01.Still toying with the idea of throwing those
:46:02. > :46:12.I think I'm trying to let the judges know subliminally that if they see
:46:13. > :46:15.tomatoes and they want to continue holding their job in our city,
:46:16. > :46:18.it might be a good idea to vote right and vote often.
:46:19. > :46:20.I will probably in the next two or three minutes
:46:21. > :46:25.make a major decision about whether we will do that.
:46:26. > :46:30.Because I didn't precook my meat, know what I mean!
:46:31. > :46:34.I had to put it in raw and it takes that little bit longer.
:46:35. > :46:36.I guess that's the English way and I guess Sam's
:46:37. > :46:41.I can see that you have made an excellent decision
:46:42. > :46:46.It looks as though it is finishing at the right time
:46:47. > :46:55.It is now 12:20 Central Floyd Time, as we say in America,
:46:56. > :46:59.and mine won't be ready for another 45 minutes.
:47:00. > :47:04.So this is when we allow the director to dream up some
:47:05. > :47:07.wonderful cutaway sequence of the meat bubbling on the stove.
:47:08. > :47:10.You won't be bored and you will come back and join us when it's
:47:11. > :47:44.Film producers everywhere, don't forget Clint is going into politics
:47:45. > :47:50.and I'm available as the meanest cook in town.
:47:51. > :47:53.We have come to the denouement, the critical moment,
:47:54. > :47:56.an hour and a half has gone by, and where is Clive?
:47:57. > :48:02.I know the shot is beautiful and all the rest of it but we have
:48:03. > :48:07.The Mayor has got to be beaten hands down, I feel.
:48:08. > :48:10.Come and see what we've been doing, if you don't mind.
:48:11. > :48:12.I've got some finishing touches to do to this,
:48:13. > :48:15.assuming that the lynch mob, I mean the judges, are all gathering
:48:16. > :48:17.over there and I have to finish off this dish.
:48:18. > :48:21.This is not the way they do it here but it is the way I do it.
:48:22. > :48:30.It is just to get a little bit more liquid into the pot.
:48:31. > :48:43.You know, I've marvelled at this and I think that is a wonderful dish
:48:44. > :48:46.and I think where the compliments ought to go is to the people
:48:47. > :48:51.in England who have a feel for the interaction of the foods.
:48:52. > :48:55.You are looking at a product which is basically not something
:48:56. > :48:58.we would do in the south-west, but we probably would if we knew how
:48:59. > :49:02.to do it, and there are very few people that have that talent.
:49:03. > :49:07.We are seeing it demonstrated here today.
:49:08. > :49:09.You haven't had a great deal of experience with chilli
:49:10. > :49:12.but you are right there in the middle of it and you know
:49:13. > :49:15.what needs to be done to make a tasty meal and that's
:49:16. > :49:20.Let's look at yours because yours is so different.
:49:21. > :49:23.Mine is a more simplistic thing as befitting a politician that
:49:24. > :49:30.He precooked his meat because he knew full well that 7000
:49:31. > :49:35.feet above sea-level things take much longer to cook.
:49:36. > :49:42.If I do lose badly no one in this town will see it because I will see
:49:43. > :49:45.what I can do with our censorship with the one or two television
:49:46. > :49:53.It's heated up, it's thick enough, the pork is there.
:49:54. > :49:58.American Mayors don't potter around in chains giving away
:49:59. > :50:09.Of course these unbiased judges are his employees.
:50:10. > :50:12.To paraphrase Tom, nothing could be done because he was the Mayor's
:50:13. > :50:34.We feel like we have a very special stew here.
:50:35. > :50:43.On behalf of the academy, ladies and gentlemen,
:50:44. > :50:50.The winner in the envelope is the Mayor.
:50:51. > :50:52.I would like to thank all of my employees for judging
:50:53. > :51:01.I would presume that when I went to England,
:51:02. > :51:04.the same treatment might be given to me that we have just taken care
:51:05. > :51:10.We are just honoured that you came to Santa Fe to give us a chance
:51:11. > :51:14.to let you know how our chilli is done and I am sure when you go
:51:15. > :51:17.to your room tonight you are going to be very upset.
:51:18. > :51:23.Bonsoir, au revoir, ciao, auf weidersehn,
:51:24. > :51:30.And I'm sure you'll all agree when I say there is no such
:51:31. > :51:37.As ever on Best Bites we are looking back at some
:51:38. > :51:39.of the most memorable recipes from the Saturday Kitchen archives.
:51:40. > :51:42.Still to come on the show, Catherine and Paul go head to head
:51:43. > :51:44.in the omelette challenge, and Paul's eyes firmly
:51:45. > :51:51.Tony Tobin cooks a hearty dish that is sure to make you feel
:51:52. > :51:54.He makes delicious horseradish flavoured Irish potato breads
:51:55. > :51:57.and roasted root vegetables, all served up with a perfectly
:51:58. > :52:05.And Ruby Wax faces her food heaven or food hell.
:52:06. > :52:08.Did she get her food heaven, stuffed roasted lamb
:52:09. > :52:14.Or her food hell, buttercream rice pudding with caramelised pineapple?
:52:15. > :52:18.You can find out what she got at the end of the show.
:52:19. > :52:21.Next up the amazing Anna Hansen who is cooking sea bass
:52:22. > :52:24.in a traditional African sauce with a sprinkling of her trademark
:52:25. > :52:28.Welcome to the show, your first time on the show.
:52:29. > :52:31.We are cooking sea bass which we are going to marinate
:52:32. > :52:35.Yes, and it has fresh turmeric, garlic, caraway.
:52:36. > :52:47.We have never had this on the show that that is what it looks like.
:52:48. > :52:49.Readily available at any Asian type supermarket.
:52:50. > :52:51.And then I am going to be doing pickled lemons?
:52:52. > :52:55.They are speedy preserved lemons, not the real deal,
:52:56. > :53:00.And we have got our seeds which we will get onto in a minute.
:53:01. > :53:03.I will get these on first of all because I know
:53:04. > :53:05.you want to get your marinade on for the fish.
:53:06. > :53:07.Looking at the ingredients here, your influences are taken
:53:08. > :53:17.Is that the people you have worked for and your travels?
:53:18. > :53:19.It is a combination of things really.
:53:20. > :53:21.New Zealand is a pretty young immigrant nation
:53:22. > :53:25.so there are lots of different things going on down
:53:26. > :53:32.And then I worked with Fergus Henderson at the French House
:53:33. > :53:36.Dining Room and he kind of taught me.
:53:37. > :53:39.That was my first real cooking job and he taught me,
:53:40. > :53:41.I don't know, how to make simple things taste amazing.
:53:42. > :53:45.And then I met Peter Gordon and he taught me to just try anything out.
:53:46. > :53:55.Yes, bold and fresh and nothing is overworked.
:53:56. > :54:03.We have the lemons, which I have just peeled.
:54:04. > :54:05.We are using zest for this because traditionally
:54:06. > :54:12.Cover it in lemon juice and add a good whack of salt.
:54:13. > :54:17.You want it to taste salty like a preserved lemon.
:54:18. > :54:20.Just let that bubble away for a few minutes on quite a low heat.
:54:21. > :54:28.Probably better to wear gloves or something otherwise you look
:54:29. > :54:49.Mustard seed, fennel seed, green mango powder, black onion seed...
:54:50. > :54:56.Curry leaves, pumpkin seeds and sunflower seeds.
:54:57. > :55:19.We have a whole room the size of this studio!
:55:20. > :55:26.The modern pantry, it is about the ingredients
:55:27. > :55:29.in the modern day pantry and trying to familiarise people
:55:30. > :55:35.And it is also about having lots of fun.
:55:36. > :55:38.There are a lot of ingredients but your food is quite light, not heavy.
:55:39. > :55:46.I don't spend a lot of time cooking things for hours or with loads
:55:47. > :55:56.That is one of my favourite ingredients.
:55:57. > :55:59.Most of my dishes find a curry leaf in them.
:56:00. > :56:04.Explain what is going in this marinade.
:56:05. > :56:07.Coriander, parsley, turmeric, I am quickly adding some lemon zest
:56:08. > :56:20.This is the Moroccan style influence, this one.
:56:21. > :56:22.Show us what is going in there because I am
:56:23. > :56:34.Basically I have put the sea bass in there.
:56:35. > :56:37.It has shallots and all the other ingredients but you need to let it
:56:38. > :56:39.marinade for 20 minutes before you cook it.
:56:40. > :56:42.Best not to leave it for too much longer because the lemon juice
:56:43. > :56:46.If you didn't want to use fish you could use chicken.
:56:47. > :57:10.Caramelised red onions with sherry vinegar.
:57:11. > :57:13.I am trying to get you to follow this.
:57:14. > :57:18.These are the seeds with all the different spices.
:57:19. > :57:20.There may be a lot of ingredients but the smells coming off
:57:21. > :57:36.The first time we have had these on the show.
:57:37. > :57:39.This is a tomatillo, a member of the gooseberry family.
:57:40. > :57:49.You can eat them raw or they are great in Japanese
:57:50. > :57:52.and things and they have got a really fresh, tangy
:57:53. > :57:56.They are from the gooseberry family because of this round the edge.
:57:57. > :58:05.You could probably use cape gooseberries.
:58:06. > :58:09.But actually a bit of green mango would be really nice as well.
:58:10. > :58:25.Explain to us what quinoa is because I love this stuff.
:58:26. > :58:31.It is a relative of the corn family which was originally
:58:32. > :58:42.It is an incredibly nutrient rich grain.
:58:43. > :58:45.You can either use stock or just plain water.
:58:46. > :58:56.It is always dried, so you need to cook it.
:58:57. > :59:05.And you can toast it a little bit in your pot before you add
:59:06. > :59:08.the liquid and that just gives it an extra nutty flavour.
:59:09. > :59:21.Just seeing if there is anything else!
:59:22. > :59:23.Even though quinoa is relatively new here it has been grown
:59:24. > :59:25.for thousands of years in South America.
:59:26. > :59:29.It is really good for people who can't take rice.
:59:30. > :59:31.It is very high in protein and gluten-free as well.
:59:32. > :59:55.I've added a small amount of sweet smoked paprika.
:59:56. > :00:09.So if people are going to go out and buy this,
:00:10. > :00:11.the ingredients, this afternoon, it might be ready by Wednesday.
:00:12. > :00:16.Really simple and delicious dressing.
:00:17. > :00:24.Sesame seed paste and lemon juice and I'm going to add water
:00:25. > :00:34.This is great on lamb chops or, I don't know,
:00:35. > :00:56.That is just mixed together, just with water?
:00:57. > :01:12.My goodness, we forgot an ingredient!
:01:13. > :01:20.Traditionally, you would do them with salt.
:01:21. > :01:48.Oh, I forgot to put that in the salad.
:01:49. > :01:54.I will just scatter it across the top.
:01:55. > :02:17.I couldn't have made those leaves better myself.
:02:18. > :02:25.While you put that on, I'll just check to see
:02:26. > :02:34.Chermoula sea bass, quinoa and preserved lemon,
:02:35. > :02:38.tomatillo salad, spiced seeds and tahini cream.
:02:39. > :02:51.It's a record, but I have to say, and I've tasted this in rehearsal,
:02:52. > :03:01.It is amazing how you get your inspiration from all these different
:03:02. > :03:03.countries and put it together on one plate.
:03:04. > :03:10.The taste of it, with that salad and everything else.
:03:11. > :03:30.Right, now time for the Omelette Challenge.
:03:31. > :03:33.This week Catherine Fulvio and Paul Rankin go head-to-head
:03:34. > :03:36.and Paul has only one thing on his mind - reach first place.
:03:37. > :03:42.Three egg omelette cooked as fast as you can.
:03:43. > :03:45.Mr Rankin, you were the centre of our leaderboard at one
:03:46. > :03:47.point in the old studio, but we have Lawrence Keogh,
:03:48. > :03:55.He keeps texting me every week smiling and being smug.
:03:56. > :04:19.It is the concentration on their faces.
:04:20. > :04:52.I was telling Catherine that you get some of the world's greatest chefs
:04:53. > :04:55.coming in here they all get carried away with the omelette
:04:56. > :04:59.More worried about the omelette than anything else today!
:05:00. > :05:13.Do you think you are going to make it onto our board, bear in mind
:05:14. > :05:18.the talent that is on here, with that omelette?
:05:19. > :05:25.You did it it in 26.76 seconds which wouldn't put you there,
:05:26. > :05:28.but it does put you in good company with Michel Roux Senior
:05:29. > :05:48.I don't think that is the fastest omelette.
:05:49. > :05:53.Might get me up around there but it is close.
:05:54. > :06:01.You did it, and I'm going to put it on with that, you did it, in fact,
:06:02. > :06:21.To say that chefs are not competitive at all...
:06:22. > :06:36.Up next, it's the talented Tony Tobin with a dish
:06:37. > :06:39.that is a perfect match for a Sunday lunch.
:06:40. > :06:41.If you haven't decided what you are having later,
:06:42. > :06:47.Right, up first is a man who began his culinary career
:06:48. > :06:49.cooking with the legends like Brian Turner and
:06:50. > :06:54.It is not surprising he now runs his very own successful
:06:55. > :06:56.collection of restaurants all over Surrey, it is Tony Tobin.
:06:57. > :07:01.We are going to do roast Chateaubriand.
:07:02. > :07:10.I'm going to get it nice and hot, fry it and I've got a tray
:07:11. > :07:19.My mum used to call them potato scones.
:07:20. > :07:23.Put a little bit of bicarb and flour.
:07:24. > :07:36.I thought it would go really nice with the beef on Sunday.
:07:37. > :07:37.Tell us about the Chateaubriand as well.
:07:38. > :07:40.There are three main cuts of fillet, aren't there?
:07:41. > :07:46.The Chateaubriand is like the head of the fillet and after that
:07:47. > :07:48.becomes the real fillet where you cut your
:07:49. > :07:53.And then the little bit on the end is called the fillet mignon
:07:54. > :07:58.Just whack that on there and rub the oil on.
:07:59. > :08:00.If you could start peeling those vegetables, chop them
:08:01. > :08:07.I love rosemary with beef, especially roast beef.
:08:08. > :08:08.The Tobins love roasted Chateaubriand.
:08:09. > :08:24.We've got some sweet potato, some parsnips,
:08:25. > :08:29.This is a great way to do it, particularly...
:08:30. > :08:32.Tomorrow, you might have a few more guests turning up
:08:33. > :08:37.Rather than pans boiling all over, roasted veg, so much easier.
:08:38. > :08:41.What I am going to do though, before I roast them,
:08:42. > :08:44.I've got a pan of water with a little bit of salt,
:08:45. > :08:48.I'm going to get on with these potato cakes.
:08:49. > :08:51.It is potato boiled, peeled and boiled.
:08:52. > :08:59.It is dry mash, that is what I call it.
:09:00. > :09:04.I am just going to sprinkle my pan with some flour because we would
:09:05. > :09:09.normally think to put oil in the pan to fry them, but we are going
:09:10. > :09:13.to first cook them on the flour and they get that nice mottled look
:09:14. > :09:20.This is different to bubble and squeak or something like that.
:09:21. > :09:22.You have actually put bicarb in there.
:09:23. > :09:30.Talking of beef, I need to turn that.
:09:31. > :09:32.I suppose these cakes, you could leave them plain,
:09:33. > :09:35.if you want to do them with something else.
:09:36. > :09:38.You could put herbs, different herbs in them.
:09:39. > :09:49.Sage is nice with chicken, if you are going to do it with chicken.
:09:50. > :09:50.Is this what you are having tomorrow?
:09:51. > :09:53.Actually, it is what I was going to have tomorrow,
:09:54. > :09:57.but there has been a few requests for some pork.
:09:58. > :10:01.Really nice, particularly with pork, you could use celeriac.
:10:02. > :10:20.Roasted celeriac is absolutely fantastic.
:10:21. > :10:22.If you whack those into the pan to blanch.
:10:23. > :10:27.You see this has come to almost like a dough which is why
:10:28. > :10:29.I think my mum calls it potato bread.
:10:30. > :10:31.Then, literally, just into little round balls and flatten them off.
:10:32. > :10:34.I suppose you could do this today, if you wanted to do these
:10:35. > :10:37.for tomorrow, you could make these up, place them in the fridge.
:10:38. > :10:40.In advance, just to save a little bit of time on Easter Sunday.
:10:41. > :10:49.If you could just put that beef into the oven for me, James.
:10:50. > :10:53.Are you going to transfer it onto a different kind of tray?
:10:54. > :10:56.I've got a roasting tray in the oven and that's really because we've got
:10:57. > :10:58.the pan nice and hot, searing off there.
:10:59. > :11:02.If we were to put it onto a cold tray and go in the oven,
:11:03. > :11:05.Just keeps the whole cooking process going.
:11:06. > :11:13.We will put some honey on them and some butter.
:11:14. > :11:21.The oven is on 450 which is about 225.
:11:22. > :11:28.I'm going to make a little bit of gravy or sauce.
:11:29. > :12:02.Drain the veg off there, into a tray, a little bit of honey,
:12:03. > :12:05.a little bit of butter on there, salt and pepper, get that going.
:12:06. > :12:07.I've got some red wine into the pan that we have
:12:08. > :12:16.The last time you were on, you were just about to
:12:17. > :12:31.It was an old Post Office and sorting office in Banstead, Surrey.
:12:32. > :12:35.We have got a 35-seater cafe at the front, 100-seater brasserie
:12:36. > :12:37.behind and 50-seater kind of fine dining upstairs.
:12:38. > :12:45.I thought you might say, you are looking really good today.
:12:46. > :12:51.A bit of black pepper, a bit of salt.
:12:52. > :12:55.A bit of salt, a bit of black pepper, and then just in the oven.
:12:56. > :12:57.Like you say, it is almost like a one dish wonder
:12:58. > :12:59.for your vegetables, they are all in together,
:13:00. > :13:12.This is great with fish as well and it is wonderful with anything.
:13:13. > :13:16.If you are going to do it with fish, if you add some tomato,
:13:17. > :13:18.just in the last five, six minutes, it really...
:13:19. > :13:22.I love eating tomatoes with fish, roasted tomatoes.
:13:23. > :13:25.Right, James, I am just going to get rid of this flour.
:13:26. > :13:30.I am going to whack in some butter and then you put them back
:13:31. > :13:33.in and cook them in the butter and then they become nice and rich.
:13:34. > :13:46.Just to really upset you, I am going to put
:13:47. > :13:59.Now you get that really nice kind of golden brown colour
:14:00. > :14:02.and you will see what I mean by those potato cakes.
:14:03. > :14:06.You see that bicarb, it really starts to puff them up.
:14:07. > :14:11.I suppose you could have them for breakfast, couldn't you?
:14:12. > :14:17.You could put horseradish in there as well for breakfast.
:14:18. > :14:24.Let us get some of this onto my plate.
:14:25. > :14:33.It is important to leave this beef to rest, isn't it?
:14:34. > :14:40.I will pour the juices in the pan for you.
:14:41. > :14:48.You know sometimes you have that kind of rawness
:14:49. > :14:58.With a lot of rest, it turns to that beautiful rareness
:14:59. > :15:01.because what happens is, when we roast it, it is a muscle
:15:02. > :15:03.so it gets all upset and uptight like that.
:15:04. > :15:08.Your muscles would get upset if I chucked you in a frying pan.
:15:09. > :15:21.Then this lovely red wine sauce just over the beef.
:15:22. > :15:26.There you have roasted Chateaubriand with horseradish potato cakes
:15:27. > :15:41.How about roast beef and potato cakes for breakfast?
:15:42. > :15:52.It is like very fancy potato bread and I grew up eating potato bread.
:15:53. > :15:56.I've never had Chateaubriand in my life.
:15:57. > :16:01.I've had a lot of beef but I've never had it.
:16:02. > :16:07.Melt in your mouth, I promise you that.
:16:08. > :16:18.It is the head of the fillet, the larger end.
:16:19. > :16:21.It is not ideal for cutting steaks because the steaks are odd shapes.
:16:22. > :16:26.My mum has been making those since I can remember.
:16:27. > :16:36.The great thing about all of that, particularly if people are worried
:16:37. > :16:38.tomorrow with Easter and more people coming in, most of that
:16:39. > :16:44.And with the vegetables all happening at the same time
:16:45. > :16:48.in one tray, so we have got one tray with vegetables, one tray with meat
:16:49. > :16:52.We do that a lot with the vegetables, because of the kids,
:16:53. > :17:01.The first time he has kept his mouth shut!
:17:02. > :17:07.Really simple but a really effective crowd pleaser.
:17:08. > :17:11.When Ruby Wax came to the studio to face her food heaven or food
:17:12. > :17:14.hell, she was longing for lamb but would she have to resign
:17:15. > :17:21.Right, it is time to find out whether Ruby will be facing food
:17:22. > :17:31.What do you think these lot have decided?
:17:32. > :17:34.I think they are not going to make me eat rice.
:17:35. > :17:44.First thing, we are going to do our lamb but I am going to make
:17:45. > :17:46.a stuffing for our lamb and we will use this,
:17:47. > :17:58.If you can do me some Parisian potatoes, please, Henry.
:17:59. > :18:01.We have these classic French, I thought I would do something
:18:02. > :18:05.If you can prepare me the chicken mousse?
:18:06. > :18:15.We are going to quickly just pop that in there.
:18:16. > :18:18.The idea is that we fry this just to give it a little bit
:18:19. > :18:24.You can do something with that, if you want.
:18:25. > :18:34.Now I remember why cooking is so fun.
:18:35. > :18:37.We are going to do a sauce in this one.
:18:38. > :18:41.I will actually get the lamb we are going to do and I will show
:18:42. > :18:44.We will get the lamb out first of all.
:18:45. > :18:49.Why don't I just eat it straight in my mouth?
:18:50. > :19:01.Because we are going to use this straightaway, there is no real
:19:02. > :19:03.We will obviously use this straightaway.
:19:04. > :19:07.We are just doing one thing at a time.
:19:08. > :19:13.We are going to show you how to make these.
:19:14. > :19:52.We are just going to colour them first.
:19:53. > :19:56.Then we are going to cook them in water.
:19:57. > :20:01.Rather than just cook them in water, we are going to cook them with this.
:20:02. > :20:16.Right, I don't even want to know how you made that.
:20:17. > :20:31.Take this straight in the oven and these chops only take
:20:32. > :20:39.The veg we are going to get on in a second.
:20:40. > :20:57.You can actually buy this from the supermarket.
:20:58. > :21:18.We are going to cook this in the style of Vichy
:21:19. > :21:20.which is water, butter, sugar and we use our
:21:21. > :21:23.I have never seen this much activity.
:21:24. > :21:26.This is a town in France, they actually cook their veg like this.
:21:27. > :21:31.Well, the town of Vichy which is famous for Vichy mineral water.
:21:32. > :21:39.We in south London say it is tap water.
:21:40. > :21:42.A bit of butter in there, sugar, salt and we cook these down.
:21:43. > :21:50.I like the rack, I don't know if its friend is anything I'd
:21:51. > :22:04.On the rack of lamb, there are generally seven ribs.
:22:05. > :22:20.If you go to the butchers, this is what we call French trimmed.
:22:21. > :22:31.the bowler is cleaned at the top and the bone here is removed. Slice it
:22:32. > :22:42.through into chops. When you asking for it, the French trim. They will
:22:43. > :22:53.not believe I know what that is! Lovely lamb here. Theo has made our
:22:54. > :22:59.mousse, the chicken, cream, salt and pepper and mushrooms. You cool it
:23:00. > :23:08.down at all. I will look busy. A tiny bit more water. I have got it.
:23:09. > :23:13.Tiny bit more. The idea of this, as it cooks, the water evaporates and
:23:14. > :23:27.creates a sauce at the end. You do not need the thing? You eat the veg!
:23:28. > :23:44.Oh, baby! This is the mushroom, little ten tee. What world is that
:23:45. > :23:52.from? -- little homage. You can explain why this is from. It is the
:23:53. > :24:05.fact lining from the stomach, very fine spidery fat. From which animal?
:24:06. > :24:11.The cow. Do not try liposuction at home! It is spidery fat, brilliant
:24:12. > :24:24.for wrapping things and holding things together. It keeps the lamb
:24:25. > :24:34.most. Do you go to the butcher and ask for fat? I will not be checking
:24:35. > :24:47.that one out! You can fill this with... More butter? The theme of my
:24:48. > :24:52.cooking. More of this. There is a hospital just around the corner, it
:24:53. > :24:57.is fine! The sauce is coming down, we cook the potatoes, they create
:24:58. > :25:06.the glaze again. Parisian potatoes are done like this. The meat glaze,
:25:07. > :25:18.sugar, water, it is done. Keep the colour of the veg, no need for ?15.
:25:19. > :25:27.That is good. -- 15 pounds. I cannot look at that! It is right homage on
:25:28. > :25:36.the top. You can do saddle of lamb at the top as well. -- it is fat on
:25:37. > :25:40.the top. You put them in the fridge. You need to leave them to firm up. I
:25:41. > :25:46.will give you those to go home with. Thank you. I will wear them as a
:25:47. > :25:52.rings. Leave them in the fridge for an hour. When you pan fry them, they
:25:53. > :26:00.are good. Pan fry them for a minute to get colour on them. Can you pick
:26:01. > :26:11.me some chervil and chop some? Is this it? Watch your fingers! I have
:26:12. > :26:16.seen how you guys do that, it is so sexy. I am watching my fingers, they
:26:17. > :26:25.probably only add to the taste! Where do I put the chervil? In
:26:26. > :26:30.there. In the potatoes as well! You can use chives. Have you tried
:26:31. > :26:39.chervil? Taste this. It will not burn my mouth? No. It is aniseed.
:26:40. > :26:43.That is good. Very difficult to grow in the garden. Look how it is
:26:44. > :26:50.reducing down and glazing the veg. It is a miracle! It is not, it is
:26:51. > :26:57.just reduction of water! Finish off the sauce with a little bit more
:26:58. > :27:07.butter... I am only joking! Have we got any left? A little bit of glaze
:27:08. > :27:18.in those. Those are lamb chops? We have the veg over here. We can take
:27:19. > :27:28.the veg... Can I hire all of you? This is fantastic! This lot are
:27:29. > :27:34.really cheap! A few bits of fresh English asparagus which I know you
:27:35. > :27:42.like. A bit of turnip. A few more bits of carrot. Fantastic. Nice and
:27:43. > :27:48.simple. Three of those chops. Have you ever cut yourself? No, but I
:27:49. > :27:56.have burned myself a few times. Today? That is my revenge. Do not be
:27:57. > :28:05.shy, Theo. Is that a Yorkshire three? These are the glazed
:28:06. > :28:10.potatoes. That is good. And the sauce over the top. Can you grab
:28:11. > :28:21.knives and forks. Are we all eating this? You get to go first. You go
:28:22. > :28:30.first. Over the top. Dive into that. Look at that! Lovely. Glasses
:28:31. > :28:40.please. It will not taste nice with this. Happy with that? It is a bit
:28:41. > :28:52.hot! It is good. How was the inside of the stomach? That was on that?
:28:53. > :28:57.Oh, OK! Delicious. Really. I honestly thought she would get a
:28:58. > :29:01.face full of fire extinguisher for a minute. Sadly, that is all we have
:29:02. > :29:03.time for. I hope you have enjoyed taking a look back at some of the
:29:04. > :29:06.delicious dishes. I know I # You can shake an apple
:29:07. > :29:18.off an apple tree # Shake-a, shake-a, sugar
:29:19. > :29:23.but you'll never shake me