Browse content similar to 26/03/2017. Check below for episodes and series from the same categories and more!
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Good morning, we've got a feast | 0:00:02 | 0:00:03 | |
of fantastic food lined up for you today, | 0:00:03 | 0:00:05 | |
so grab a cup of tea, put your feet up, and get ready | 0:00:05 | 0:00:07 | |
to enjoy another helping of Saturday Kitchen Best Bites. | 0:00:07 | 0:00:10 | |
Welcome to the show. You won't want to go anywhere, | 0:00:29 | 0:00:32 | |
as we've got celebrity guests with forks at the ready, | 0:00:32 | 0:00:34 | |
waiting for our world-class chefs to serve up | 0:00:34 | 0:00:37 | |
some more top-class food. | 0:00:37 | 0:00:38 | |
Coming up on today's show... | 0:00:38 | 0:00:40 | |
James Martin goes all retro for Jimmy Doherty | 0:00:40 | 0:00:43 | |
as he serves up his version of an Arctic roll. | 0:00:43 | 0:00:46 | |
Cyrus Todiwala cooks his take on a British staple, | 0:00:46 | 0:00:49 | |
he's making Shepherd's Pie with a difference, | 0:00:49 | 0:00:52 | |
as a slow-cooked spice lamb shoulder is broken up | 0:00:52 | 0:00:55 | |
and stirred through a spicy tomato gravy, | 0:00:55 | 0:00:57 | |
before being finished with a chilli and cumin potato topping. | 0:00:57 | 0:01:02 | |
Tom Kerridge is here with a fish dish that makes use | 0:01:02 | 0:01:05 | |
of a fantastic Italian ingredient. | 0:01:05 | 0:01:07 | |
He oven-bakes a fillet of pollock, and then places | 0:01:07 | 0:01:10 | |
a slice of delicious lardo on top | 0:01:10 | 0:01:11 | |
which melts beautifully over the fish, | 0:01:11 | 0:01:13 | |
adding an extra layer of flavour, | 0:01:13 | 0:01:16 | |
and it's all served up with a creamy white wine sauce. | 0:01:16 | 0:01:19 | |
Battling it out for omelette challenge glory this week | 0:01:19 | 0:01:21 | |
are the brilliant Ben Tish | 0:01:21 | 0:01:22 | |
and the glorious Galton Blackiston. | 0:01:22 | 0:01:24 | |
And Galton means business as he looks to break into the top 10. | 0:01:24 | 0:01:28 | |
Then it's over to Atul Kochhar | 0:01:28 | 0:01:30 | |
who's cooking up a dish that certainly delivers | 0:01:30 | 0:01:32 | |
when it comes to flavour. | 0:01:32 | 0:01:34 | |
Tandoori-spiced pork chops are grilled before being baked | 0:01:34 | 0:01:37 | |
and served with a Savoy cabbage poriyal | 0:01:37 | 0:01:39 | |
and apple and porcini salad. | 0:01:39 | 0:01:41 | |
And, finally, comedian Lenny Henry faces his food heaven or food hell. | 0:01:41 | 0:01:45 | |
Did he get his food heaven - | 0:01:45 | 0:01:46 | |
jerk lamb fillet with chilli butternut squash | 0:01:46 | 0:01:49 | |
and apple salad, or his food hell, | 0:01:49 | 0:01:50 | |
vermicelli-wrapped prawns with lemon basil mayo? | 0:01:50 | 0:01:53 | |
You can find out what he got at the end of the show. | 0:01:53 | 0:01:56 | |
But first it's over to John Campbell, | 0:01:56 | 0:01:58 | |
a Michelin-starred chef who has firmly established himself | 0:01:58 | 0:02:01 | |
as one of the industry's trailblazers, | 0:02:01 | 0:02:03 | |
and he's certainly not holding back | 0:02:03 | 0:02:05 | |
with this delicious slow-cooked beef fillet | 0:02:05 | 0:02:07 | |
served with wild mushroom tortellini. | 0:02:07 | 0:02:09 | |
It's John Campbell! I've got him on the show | 0:02:09 | 0:02:12 | |
because your restaurant is right near where I live. | 0:02:12 | 0:02:15 | |
-Fantastic food. -Thank you. | 0:02:15 | 0:02:16 | |
Congratulations holding your second... | 0:02:16 | 0:02:18 | |
Another year for your second Michelin star. | 0:02:18 | 0:02:21 | |
Yeah, I mean, it's a great honour just to achieve a Michelin star, | 0:02:21 | 0:02:24 | |
-but to get two, it's pretty special. -It is pretty special. | 0:02:24 | 0:02:26 | |
And this dish is as well, so what are we cooking? | 0:02:26 | 0:02:28 | |
Yeah, so we've got a nice fillet of beef, hung 32 days, Aberdeen Angus. | 0:02:28 | 0:02:31 | |
Yeah. | 0:02:31 | 0:02:33 | |
Now, the key to this is to seal it very, very quickly, | 0:02:33 | 0:02:35 | |
nice and hot, brown on the outside, | 0:02:35 | 0:02:36 | |
wrap it in clingfilm, into the oven.. | 0:02:36 | 0:02:38 | |
This dish is called...What's the...? | 0:02:38 | 0:02:39 | |
Slow-cooked fillet of beef. | 0:02:39 | 0:02:41 | |
So it's going to be cooked for about 50 minutes. | 0:02:41 | 0:02:43 | |
Served with some buttered cabbage, | 0:02:43 | 0:02:46 | |
and nice little tortellini of wild mushrooms. | 0:02:46 | 0:02:47 | |
We've got some winter chanterelles, black trumpet, pied bleu. | 0:02:47 | 0:02:51 | |
-That's going to be made with the chicken mousse. -Yeah. | 0:02:51 | 0:02:53 | |
Then a horseradish mash. Just to finish, with a little red wine jus. | 0:02:53 | 0:02:56 | |
So I'm going to get on and do the little ragout with it as well. | 0:02:56 | 0:02:59 | |
But the beef. This is an interesting way. | 0:02:59 | 0:03:00 | |
People would never have tried cooking beef like this, | 0:03:00 | 0:03:03 | |
-but it is the secret of this dish, isn't it, really? -It really is. | 0:03:03 | 0:03:06 | |
I mean, if you were to order a fillet steak in a restaurant, | 0:03:06 | 0:03:08 | |
cooked medium rare, | 0:03:08 | 0:03:09 | |
the core temperature would be about 57 degrees anyway. | 0:03:09 | 0:03:12 | |
If you just turn the oven down to that, | 0:03:12 | 0:03:14 | |
the whole thing will be medium rare which is beautifully soft, | 0:03:14 | 0:03:18 | |
and the good thing about this is, | 0:03:18 | 0:03:20 | |
you can put it in the oven at a dinner party, | 0:03:20 | 0:03:22 | |
forget about it, leave it an extra half an hour over | 0:03:22 | 0:03:25 | |
when it's cooked, and it will still be the same. | 0:03:25 | 0:03:27 | |
-Perfect for you, Angie, there you go. -Absolutely. | 0:03:27 | 0:03:29 | |
Carrie, if you're doing this for 90 people, | 0:03:29 | 0:03:30 | |
it's going to cost you a fortune with all this fillet. | 0:03:30 | 0:03:33 | |
I can't afford to do this. | 0:03:33 | 0:03:34 | |
But anyway, the idea is, well, what you're doing now. | 0:03:34 | 0:03:37 | |
-Wrap it in clingfilm. -Wrap it in clingfilm. | 0:03:37 | 0:03:38 | |
That just stops it from drying out slightly in the oven. Into the oven. | 0:03:38 | 0:03:42 | |
50 minutes. It's cooked. An hour and 50 minutes, it's still the same. | 0:03:42 | 0:03:45 | |
-With the clingfilm on? -Sorry, say that again? -With the clingfilm on. | 0:03:45 | 0:03:49 | |
With the clingfilm on. It's food-safe clingfilm. | 0:03:49 | 0:03:51 | |
It's not going to a temperature that you really need to worry about. | 0:03:51 | 0:03:54 | |
Right. | 0:03:54 | 0:03:55 | |
What we're going to do now is | 0:03:55 | 0:03:57 | |
-that we are going to make some chicken mousse. -Yeah. | 0:03:57 | 0:03:59 | |
It's diced chicken, all the sinews been taken out, | 0:03:59 | 0:04:01 | |
all the fat. And the first thing is, give it a blitz. | 0:04:01 | 0:04:04 | |
-This is for the tortellini, right? -This is the tortellini. | 0:04:06 | 0:04:09 | |
Don't add the salt yet. | 0:04:09 | 0:04:12 | |
Just add some salt once it's been liquidised. | 0:04:12 | 0:04:15 | |
And that will help the proteins relax a little bit. | 0:04:15 | 0:04:17 | |
We've got some cream here. | 0:04:17 | 0:04:19 | |
So where did you get the passion for this type of cooking, anyway? | 0:04:19 | 0:04:22 | |
-This slow food. -When I was in Switzerland, really. -Yeah. | 0:04:22 | 0:04:25 | |
I was watching them cook a big carre de veau, | 0:04:27 | 0:04:31 | |
which is a big loin of veal on the bone. | 0:04:31 | 0:04:34 | |
They cooked it two days before they needed it, | 0:04:34 | 0:04:36 | |
popped it into a bag, and put it in the fridge. | 0:04:36 | 0:04:39 | |
When they wanted it on the day, they just said, | 0:04:39 | 0:04:43 | |
"Pop it into the steamer." | 0:04:43 | 0:04:45 | |
It was steamed two hours, and it came out beautifully moist, | 0:04:45 | 0:04:49 | |
perfectly cooked, but more importantly, it didn't shrink. | 0:04:49 | 0:04:52 | |
There you go. Right, you're going to do the parsley. | 0:04:54 | 0:04:56 | |
Some shallots, a little bit of carrot going in there. | 0:04:56 | 0:04:59 | |
-You want some... -Some shredded cabbage. -..don't you, really? | 0:04:59 | 0:05:03 | |
I'll do that. There's a sink in the back if you want to wash your hands. | 0:05:03 | 0:05:08 | |
So you're just blending this up. This is for the filling, | 0:05:08 | 0:05:11 | |
for the tortellini. There you go. | 0:05:11 | 0:05:13 | |
Now, the idea is you put that in the fridge, is that right? | 0:05:13 | 0:05:15 | |
For about 20 minutes. And that will just allow it to rest a little bit. | 0:05:15 | 0:05:18 | |
I'll move that out of the way. Get on and do the tortellini. | 0:05:18 | 0:05:21 | |
And the biggest pasta machine we've ever seen on Saturday Kitchen. | 0:05:21 | 0:05:24 | |
Which has come straight from your restaurant, hasn't it, this one? | 0:05:24 | 0:05:27 | |
It has. I mean, I just think these are a great piece of kit. | 0:05:27 | 0:05:30 | |
If you want to invest in a pasta machine, | 0:05:30 | 0:05:32 | |
this is the one to invest in. | 0:05:32 | 0:05:34 | |
It will last you a lifetime. | 0:05:34 | 0:05:36 | |
Now, the pasta has already been made. Rested for an hour. | 0:05:36 | 0:05:39 | |
Nice thin sheets. Now, I prefer to roll and cut discs of pasta. | 0:05:39 | 0:05:45 | |
And it will allow us to work the pasta individually | 0:05:45 | 0:05:47 | |
instead of in a big sheet. | 0:05:47 | 0:05:48 | |
Now, the pasta that you are using, this is a different recipe to most, | 0:05:48 | 0:05:51 | |
because most people would use whole eggs. | 0:05:51 | 0:05:53 | |
-Yours is predominantly egg yolks, isn't it, really? -Egg yolks. | 0:05:53 | 0:05:56 | |
Yeah, I just think it gives you a nicer texture, a nicer feel. | 0:05:56 | 0:06:00 | |
-Theo Randall, I know, does it a lot with egg yolks. -Yeah. Yeah. | 0:06:00 | 0:06:03 | |
It gives you a nice colour, as well. No salt. | 0:06:03 | 0:06:06 | |
What salt tends to do is rip the pasta. | 0:06:06 | 0:06:08 | |
Carrie, have you tried making your own pasta? For 90 people? | 0:06:09 | 0:06:13 | |
I can't say I have, actually. | 0:06:13 | 0:06:15 | |
That would just be too much stress. | 0:06:15 | 0:06:18 | |
These people watching the show are going to expect this. | 0:06:18 | 0:06:20 | |
I was hoping to get some tips. | 0:06:20 | 0:06:23 | |
OK, so we've got the mousse that we made earlier. | 0:06:23 | 0:06:25 | |
A little mound of mousse. | 0:06:25 | 0:06:27 | |
I've got my cabbage which is going to go into the water here. | 0:06:27 | 0:06:30 | |
-There you go. -OK. | 0:06:30 | 0:06:32 | |
So in the centre of the rolled pasta, expel all the air, | 0:06:32 | 0:06:35 | |
making a little pasty, almost. | 0:06:35 | 0:06:37 | |
Wafer thin, you can almost see right the way through it. | 0:06:40 | 0:06:42 | |
Yeah, that's important. | 0:06:42 | 0:06:44 | |
Really, we just want a little carrier for the mousse. | 0:06:44 | 0:06:47 | |
Make sure it's all sealed. | 0:06:47 | 0:06:48 | |
Trim off, and this is the easy bit. Just make sure it's sealed here. | 0:06:51 | 0:06:55 | |
Little finger in the back. | 0:06:55 | 0:06:57 | |
Pull the two edges together, squeeze, roll. | 0:06:57 | 0:07:00 | |
-Coming to a kids' show near you, I think. Another one. -Another one. | 0:07:02 | 0:07:06 | |
We always make extra, just in case the first one... | 0:07:06 | 0:07:08 | |
So tell us about, I mean, The Vineyard itself, really. | 0:07:08 | 0:07:11 | |
The Vineyard is based... Well, it's a new restaurant. | 0:07:11 | 0:07:13 | |
Well, new-build restaurant. | 0:07:13 | 0:07:15 | |
It's a new-build restaurant | 0:07:15 | 0:07:16 | |
from an original property called Foley Lodge. | 0:07:16 | 0:07:18 | |
Brain child of Sir Peter Michael who has got a winery in California. | 0:07:18 | 0:07:21 | |
It's probably one of the best wine lists in the world, to be honest. | 0:07:21 | 0:07:23 | |
2,400 bins. Great, great list. I've got a beautiful kitchen. | 0:07:23 | 0:07:28 | |
It's amazing. Amazing property. | 0:07:28 | 0:07:29 | |
It's a great place to work, isn't it, really? | 0:07:29 | 0:07:31 | |
Well, yeah, I'm a lucky boy. | 0:07:31 | 0:07:32 | |
And as well as awards for the wine list and the restaurant, | 0:07:34 | 0:07:36 | |
you've won many, many awards. Chef's Chef Of The Year. | 0:07:36 | 0:07:40 | |
-The awards just keep coming. -Yeah. | 0:07:40 | 0:07:41 | |
I suppose that's dedication, | 0:07:41 | 0:07:42 | |
all your hard work that you are putting into it. | 0:07:42 | 0:07:44 | |
Yeah, I'm quite humbled this year. | 0:07:44 | 0:07:46 | |
The last couple of years, the awards have been coming, | 0:07:46 | 0:07:48 | |
but the good thing is, I enjoy what I do. | 0:07:48 | 0:07:50 | |
We're in the Berkshire countryside. We do a lot of shooting. | 0:07:50 | 0:07:53 | |
It's just a great life out there. | 0:07:53 | 0:07:56 | |
So these little... | 0:07:56 | 0:07:57 | |
These are actually named after something, aren't they? | 0:07:57 | 0:08:00 | |
Well, they were shaped after Cleopatra's navel. | 0:08:00 | 0:08:03 | |
And, you know, I wouldn't like to see a bellybutton like that. | 0:08:03 | 0:08:08 | |
How big is the restaurant? | 0:08:08 | 0:08:11 | |
-She was a big lass. -She was. | 0:08:11 | 0:08:13 | |
And the reason for the pasta shape is, | 0:08:13 | 0:08:16 | |
once it lifts out of the pan, | 0:08:16 | 0:08:17 | |
it creates a nice little pocket for the sauce, | 0:08:17 | 0:08:19 | |
so really that's the predominant reason | 0:08:19 | 0:08:21 | |
why pasta is shaped the way it is shaped. | 0:08:21 | 0:08:23 | |
Right, we've got our horseradish here. | 0:08:23 | 0:08:25 | |
Now this mash, you've just got a bit of cream in with the potatoes, | 0:08:25 | 0:08:27 | |
passed through a ricer. | 0:08:27 | 0:08:29 | |
We've got some horseradish here... | 0:08:29 | 0:08:31 | |
which I'm just going to grate that. | 0:08:31 | 0:08:34 | |
The people who are growing this at home, don't bother, | 0:08:34 | 0:08:37 | |
because it's actually taken me about three months | 0:08:37 | 0:08:40 | |
just to dig it out of the garden. | 0:08:40 | 0:08:42 | |
It's horrendous stuff. It just keeps coming back. | 0:08:42 | 0:08:44 | |
It's like mint. | 0:08:44 | 0:08:45 | |
Now most people looking at this would think, you know, | 0:08:45 | 0:08:47 | |
pasta and potatoes. | 0:08:47 | 0:08:50 | |
There's a very small amount of pasta. | 0:08:50 | 0:08:52 | |
I mean, as you can see, how thin it is. | 0:08:52 | 0:08:53 | |
It's really just a vehicle to get that wild mushroom flavour | 0:08:53 | 0:08:56 | |
into the beef. | 0:08:56 | 0:08:57 | |
Now we have blanched the cabbage, that gets drained slightly. | 0:08:58 | 0:09:03 | |
Into the pan. | 0:09:03 | 0:09:04 | |
We are going to look for some chicken stock and butter in that... | 0:09:04 | 0:09:07 | |
And you want me to put the little tortellinis... | 0:09:07 | 0:09:10 | |
The tortellinis in there for three minutes to go on the torta. | 0:09:10 | 0:09:13 | |
There you go. | 0:09:13 | 0:09:14 | |
-People say you can freeze tortellini, can you do that? -No. | 0:09:15 | 0:09:19 | |
I mean, if you've got the mousse there, make the pasta fresh. | 0:09:19 | 0:09:21 | |
You can freeze pasta, but I wouldn't freeze tortellinis. | 0:09:21 | 0:09:24 | |
I'd just leave the tortellinis as fresh as they are. | 0:09:24 | 0:09:27 | |
Anyway, we've got that. Right, what's next? | 0:09:27 | 0:09:29 | |
Explain to us what the sauce is, then. | 0:09:29 | 0:09:31 | |
Because this is a different way to make your sauce. | 0:09:31 | 0:09:34 | |
With the sauce, | 0:09:34 | 0:09:35 | |
we've got shallots and mushrooms and butter. | 0:09:35 | 0:09:37 | |
Now, they are all put into a pan together, foamed, | 0:09:37 | 0:09:40 | |
make it really crispy, tip the butter away, | 0:09:40 | 0:09:42 | |
and you want that caramelised, that nutty flavour that the butter | 0:09:42 | 0:09:45 | |
has created with the mushrooms and the shallots. | 0:09:45 | 0:09:48 | |
-Red wine, reduced, some normal stock. So a good... -Beef stock. | 0:09:48 | 0:09:54 | |
Beef stock, chicken stock, but a packet-bought stock, not a cube. | 0:09:54 | 0:09:58 | |
-Not the cube. I'll get the beef out of the... -And then reduce it down. | 0:09:58 | 0:10:01 | |
Now, this is amazing, cos it just feels like room temperature. | 0:10:01 | 0:10:04 | |
But if you feel, it's not hot. | 0:10:04 | 0:10:05 | |
I'm picking the tray up with my fingers, so it's not a hot oven. | 0:10:07 | 0:10:10 | |
Now, any juice that has come out of the beef, | 0:10:10 | 0:10:12 | |
pop into the sauce, that's only going to enrich the sauce. | 0:10:12 | 0:10:14 | |
Yeah, you want a bit of butter in there, don't you? | 0:10:14 | 0:10:16 | |
John, could you cut those as steaks now, just finish them as a steak? | 0:10:16 | 0:10:19 | |
You could cut them as steaks individually. | 0:10:19 | 0:10:22 | |
Or just carve it to the table. | 0:10:22 | 0:10:24 | |
Roast a whole, cut it individually, roast them individually, | 0:10:24 | 0:10:27 | |
it's your choice. | 0:10:27 | 0:10:28 | |
-This is now ready to cook. -Right. | 0:10:28 | 0:10:30 | |
This is the amazing thing about this. | 0:10:30 | 0:10:32 | |
Literally, you can almost eat it with a spoon, can't you? | 0:10:32 | 0:10:34 | |
It's just delicious. | 0:10:34 | 0:10:36 | |
Right, we've got the horseradish mash here | 0:10:36 | 0:10:39 | |
which you want in a little piping bag. | 0:10:39 | 0:10:41 | |
James, do you think you could use a jar of horseradish | 0:10:42 | 0:10:44 | |
if you didn't have fresh... | 0:10:44 | 0:10:46 | |
You'd better ask him. I'm not saying anything. | 0:10:46 | 0:10:49 | |
You could infuse the cream with fresh horseradish and pass it out, | 0:10:49 | 0:10:52 | |
or you could just use a jar. This is more potent. | 0:10:52 | 0:10:54 | |
You can take that along with you. | 0:10:54 | 0:10:56 | |
Not on the train back to Manchester. It'll stink. | 0:10:59 | 0:11:02 | |
Beef in the pan, very, very quick. | 0:11:02 | 0:11:05 | |
-So you're resealing the beef as well. -Yeah, reseal it. | 0:11:05 | 0:11:08 | |
We just want that roasted flavour there. | 0:11:08 | 0:11:09 | |
It's perhaps lost in the oven at that temperature. | 0:11:09 | 0:11:12 | |
There's your mash. Tortellinis are nearly ready. | 0:11:12 | 0:11:15 | |
Lift this out, yeah. | 0:11:15 | 0:11:17 | |
The tortellini, literally, two and a half, three minutes, | 0:11:17 | 0:11:20 | |
-something like that? -Three minutes, tops. -Three minutes tops. | 0:11:20 | 0:11:22 | |
And, again, the good thing about this beef, because it | 0:11:22 | 0:11:24 | |
hasn't reached a temperature where you need to let it rest, | 0:11:24 | 0:11:27 | |
carve it straightaway, straight onto the plate. | 0:11:27 | 0:11:29 | |
So it's very quick. | 0:11:29 | 0:11:30 | |
We'll let that finish off. | 0:11:30 | 0:11:32 | |
I'll take your tortellini out | 0:11:35 | 0:11:37 | |
cos they are on three minutes now. | 0:11:37 | 0:11:38 | |
Thank you. | 0:11:38 | 0:11:40 | |
Lift these out. | 0:11:40 | 0:11:42 | |
Nice buttered cabbage. | 0:11:42 | 0:11:44 | |
Like that. | 0:11:44 | 0:11:45 | |
There you go. | 0:11:47 | 0:11:49 | |
And then you put... | 0:11:50 | 0:11:52 | |
Look at that little piece of mash. | 0:11:52 | 0:11:54 | |
-I did that bit. -Yeah! | 0:11:54 | 0:11:55 | |
-Nice buttered cabbage to the side. -Yeah. | 0:11:59 | 0:12:02 | |
A little tortellini, just on top of that. | 0:12:02 | 0:12:04 | |
And then you'll see this sliced beef. | 0:12:07 | 0:12:09 | |
So you can see why he's got two stars now, you see? | 0:12:11 | 0:12:14 | |
They are beautiful. | 0:12:14 | 0:12:16 | |
-Beautiful piece of beef. -Just looks... And pink as well. | 0:12:17 | 0:12:20 | |
And you can buy watercress cress. And this is just normal watercress. | 0:12:20 | 0:12:25 | |
Watercress cress is a lot pepperier, a bit smaller. | 0:12:25 | 0:12:29 | |
But it just adds that extra different dimension | 0:12:29 | 0:12:31 | |
of pepper to the dish opposed to the horseradish. | 0:12:31 | 0:12:34 | |
And then you've got this delicious sauce | 0:12:34 | 0:12:36 | |
-that you're going to put over the top. -Yeah. | 0:12:36 | 0:12:39 | |
How fantastic is that? | 0:12:39 | 0:12:41 | |
It's got everybody's mouthwatering at 10 o'clock in the morning. | 0:12:41 | 0:12:44 | |
-Remind us what that is again. -A small amount of salt on that. | 0:12:44 | 0:12:48 | |
So we've got a slow-cooked fillet of beef, as you can see, | 0:12:48 | 0:12:50 | |
nice and pink still. Horseradish mash to go with the beef. | 0:12:50 | 0:12:52 | |
Watercress, obviously, to go with the beef. | 0:12:52 | 0:12:54 | |
Nice buttered cabbage, tortellini of wild mushroom. | 0:12:54 | 0:12:57 | |
Slow food at its best. | 0:12:57 | 0:12:58 | |
Brilliant. | 0:12:58 | 0:13:00 | |
He got a pathetic round of applause over there. | 0:13:03 | 0:13:06 | |
THEY APPLAUD | 0:13:06 | 0:13:09 | |
Right, there you go. | 0:13:09 | 0:13:10 | |
Dive in. Have a seat here, John. | 0:13:12 | 0:13:14 | |
First time on Saturday Kitchen. | 0:13:14 | 0:13:17 | |
Worth me dragging him from Berkshire, kicking and screaming, | 0:13:17 | 0:13:20 | |
but a delicious dish, that. Could you use that with most meats? Lamb? | 0:13:20 | 0:13:23 | |
Stuff like that? Same principle? | 0:13:23 | 0:13:26 | |
The basic principle of this cut is if the work, if the muscle has | 0:13:26 | 0:13:29 | |
done less work, for example fillet or sirloin, perfect for that. | 0:13:29 | 0:13:32 | |
Any that's done a lot of work, like the front, | 0:13:32 | 0:13:34 | |
for example, the collar that Martin's going to do, | 0:13:34 | 0:13:36 | |
it's not going to work. | 0:13:36 | 0:13:38 | |
So it's anything that you would cook very quickly as a steak. | 0:13:38 | 0:13:41 | |
I can't speak. | 0:13:41 | 0:13:43 | |
-It's melt in the mouth, isn't it? -Beautiful. | 0:13:43 | 0:13:45 | |
Do you think, the whole thing of... | 0:13:45 | 0:13:46 | |
Like, you were mentioning about temperatures, do you think in | 0:13:46 | 0:13:49 | |
years to come, we'll look back and laugh at the way we cook now? | 0:13:49 | 0:13:51 | |
And go, "Do you remember when we used to put everything up to 180?" | 0:13:51 | 0:13:54 | |
-Absolutely 100%. This is the new modern cooking. -There you go. | 0:13:54 | 0:13:58 | |
-The Gucci dress of cooking. Brilliant. -Yeah. | 0:13:58 | 0:14:00 | |
Great method for cooking beef fillet in a chefy way at home. | 0:14:05 | 0:14:08 | |
Give it a try and wow your friends. | 0:14:08 | 0:14:10 | |
Coming up, James makes Arctic roll for Jimmy Doherty, but first, | 0:14:10 | 0:14:13 | |
it's over to Rick Stein, who, this week, | 0:14:13 | 0:14:15 | |
is on board a Scottish trawler that's nipped out | 0:14:15 | 0:14:18 | |
to get a couple of herring. | 0:14:18 | 0:14:20 | |
I'm starting this part of my journey at Fraserburgh, | 0:14:22 | 0:14:25 | |
on the east coast of Scotland. | 0:14:25 | 0:14:27 | |
I always find it really quite moving | 0:14:28 | 0:14:30 | |
watching a fishing boat leaving harbour, | 0:14:30 | 0:14:32 | |
and the crew saying goodbye to their loved ones. | 0:14:32 | 0:14:35 | |
I mean, let's face it, | 0:14:38 | 0:14:39 | |
fishing is by far the most dangerous job in the world. | 0:14:39 | 0:14:42 | |
And though this was an uncharacteristically calm day, | 0:14:42 | 0:14:46 | |
this coast is not known for its blue skies and placid seas. | 0:14:46 | 0:14:50 | |
I've never seen a bigger trawler than this. | 0:14:59 | 0:15:01 | |
I hope the crew won't mind me saying this, | 0:15:01 | 0:15:04 | |
but I think it's a real fish killer. | 0:15:04 | 0:15:06 | |
I mean, it's the sort of boat that arrives off Cornwall | 0:15:12 | 0:15:15 | |
and puts the fear of God into the local fishermen. | 0:15:15 | 0:15:18 | |
Thank goodness there aren't too many boats like this around. | 0:15:18 | 0:15:21 | |
Otherwise, there'd be no fish left in the sea. | 0:15:21 | 0:15:24 | |
I like to feel that I am quite good at going to sea, | 0:15:24 | 0:15:26 | |
but there's always a sort of slight sense of unease, | 0:15:26 | 0:15:29 | |
pitting yourself against that rough and raging sea. | 0:15:29 | 0:15:33 | |
But this time, it's the first time I've ever felt, well, | 0:15:33 | 0:15:36 | |
it's such a powerful boat, that it's almost, | 0:15:36 | 0:15:39 | |
I think, a match for the sea. | 0:15:39 | 0:15:41 | |
And, well, we're going to catch more fish this time | 0:15:41 | 0:15:44 | |
than I can even dream about. | 0:15:44 | 0:15:45 | |
It wasn't really like fishing to me. | 0:15:52 | 0:15:54 | |
It was more like sort of orchestration. | 0:15:54 | 0:15:56 | |
Everybody knew their place and everybody depended on one another. | 0:15:56 | 0:16:00 | |
And split-second timing was the order of the day. | 0:16:00 | 0:16:03 | |
And the size of the net and the quantity it would catch! | 0:16:06 | 0:16:10 | |
Well up to 400 tonnes. | 0:16:11 | 0:16:13 | |
And there were little sensors in the net at each hundred tonne mark, | 0:16:19 | 0:16:23 | |
so they knew exactly | 0:16:23 | 0:16:25 | |
what they were catching. | 0:16:25 | 0:16:27 | |
And sometimes they'd rung up and sold a catch | 0:16:27 | 0:16:29 | |
before they'd even caught the fish! | 0:16:29 | 0:16:31 | |
Everything about this trawler is amazing, but this is just fantastic. | 0:16:33 | 0:16:38 | |
I mean, I'm used to trawlers with old bits of battered wood | 0:16:38 | 0:16:42 | |
and odd bits nailed in here and there. | 0:16:42 | 0:16:44 | |
And coffee cups sort of sliding across past an old wheel. | 0:16:44 | 0:16:48 | |
But look at this. Look at the finish on it. | 0:16:48 | 0:16:51 | |
It's like a conference centre, all this sort of leather upholstery. | 0:16:51 | 0:16:55 | |
Despite the technology, it still comes down to one man, | 0:16:55 | 0:16:59 | |
the skipper, Andrew Tait. | 0:16:59 | 0:17:01 | |
What would it be like if there were other boats here then? | 0:17:01 | 0:17:04 | |
It would be a race to get through the fish. | 0:17:04 | 0:17:06 | |
Everyone is looking at everyone else, | 0:17:08 | 0:17:10 | |
so if you are shooting a net, | 0:17:10 | 0:17:11 | |
someone else will be shooting a net | 0:17:11 | 0:17:13 | |
cos they think that you've spotted the mark already. | 0:17:13 | 0:17:16 | |
So they are going to try and get through it | 0:17:16 | 0:17:19 | |
before you do. | 0:17:19 | 0:17:21 | |
This is our net here. And this is the bottom. | 0:17:21 | 0:17:24 | |
And that's the fish coming up into the net now. | 0:17:24 | 0:17:27 | |
It only seemed like about half an hour, | 0:17:31 | 0:17:33 | |
and they were pulling the net in. | 0:17:33 | 0:17:34 | |
The first signs of the enormous catch | 0:17:36 | 0:17:37 | |
were the fish stuck in the opening of the net. | 0:17:37 | 0:17:40 | |
And then the cod end itself. | 0:17:42 | 0:17:45 | |
Well over 150 tonnes of herring. | 0:17:45 | 0:17:47 | |
They had to pump the fish out with a sort of giant vacuum cleaner, | 0:17:49 | 0:17:52 | |
straight into the hold of the ship | 0:17:52 | 0:17:55 | |
where they were immediately blast-chilled in iced seawater | 0:17:55 | 0:17:58 | |
to be in perfect condition. | 0:17:58 | 0:18:00 | |
One of the great privileges of doing these television programmes | 0:18:02 | 0:18:05 | |
is that it is just seeing things that completely fill you with awe | 0:18:05 | 0:18:09 | |
and, I mean, this is one of them. | 0:18:09 | 0:18:11 | |
I've never seen anything like this. | 0:18:11 | 0:18:13 | |
All I'm thinking of at the time is, "Why do people not love these fish?" | 0:18:13 | 0:18:19 | |
When you look at those fat, oil-filled Silver Darlings, | 0:18:19 | 0:18:23 | |
as they are called, | 0:18:23 | 0:18:25 | |
why don't we eat more of them? | 0:18:25 | 0:18:26 | |
There's lots of fishing villages on the East Coast, like Sandend, | 0:18:38 | 0:18:42 | |
where a community were supported by inshore herring fishing. | 0:18:42 | 0:18:45 | |
Now those days have gone. | 0:18:45 | 0:18:47 | |
This was in high August, and nobody around, it was so charming. | 0:18:47 | 0:18:51 | |
But villages like this | 0:18:51 | 0:18:53 | |
wouldn't have been here without the herring. | 0:18:53 | 0:18:56 | |
Actually, it's the easiest of all fish to fillet. | 0:18:56 | 0:18:58 | |
First, cut off the dorsal fin, and then cut just behind the gill cavity | 0:18:58 | 0:19:02 | |
and run the knife down towards the tail against the backbone. | 0:19:02 | 0:19:07 | |
If it's fresh like this, it's very straightforward. | 0:19:07 | 0:19:10 | |
And notice how pink and glistening it is. | 0:19:10 | 0:19:12 | |
Turn the fish over, and do exactly the same on the other side. | 0:19:12 | 0:19:17 | |
Use your hand just to steady the fillet this time. | 0:19:17 | 0:19:20 | |
Simple. | 0:19:20 | 0:19:23 | |
Right, now then, here's another way to do it. | 0:19:23 | 0:19:26 | |
If you don't want to try filleting with a knife, it's just so easy. | 0:19:26 | 0:19:29 | |
Put your herring on the work top like that, cut the head off, | 0:19:29 | 0:19:33 | |
simple, like that, and then just cut straight from under the head | 0:19:33 | 0:19:38 | |
through the belly right to the tail, like that. | 0:19:38 | 0:19:40 | |
Then just open it up. | 0:19:40 | 0:19:41 | |
Now, I haven't bothered to gut any of these herrings | 0:19:41 | 0:19:44 | |
cos they're so fresh, there is nothing wrong with their guts. | 0:19:44 | 0:19:46 | |
Look how clean and fresh even the guts are on these herrings. | 0:19:46 | 0:19:50 | |
Now, just on the back, like that, | 0:19:50 | 0:19:52 | |
and then just with the heel of your hand, push down quite firmly | 0:19:52 | 0:19:56 | |
on the chopping board and just split them open. | 0:19:56 | 0:19:59 | |
Now, when you turn the herring over, | 0:19:59 | 0:20:01 | |
you can just easily pull the backbone away, | 0:20:01 | 0:20:03 | |
and as you pull it away, all the bones come out too. | 0:20:03 | 0:20:06 | |
One of the great things about actually filleting herring like this | 0:20:08 | 0:20:11 | |
is that you get lots of salt on the inside of the herring | 0:20:11 | 0:20:13 | |
which really lifts the flavour. | 0:20:13 | 0:20:15 | |
So, good sprinkle of salt on the inside, then just fold it back | 0:20:15 | 0:20:18 | |
over again, brush it with a little bit of oil, season on one side. | 0:20:18 | 0:20:22 | |
Turn it over, brush a bit more oil on the other side and, again, | 0:20:22 | 0:20:25 | |
plenty of salt. | 0:20:25 | 0:20:27 | |
So I just slide those herrings under this fiercely hot salamander. | 0:20:27 | 0:20:32 | |
Oh, look at that, | 0:20:32 | 0:20:33 | |
just watch the way they curl up like that when they're dead fresh. | 0:20:33 | 0:20:36 | |
When I was on the boat, and seeing all those tonnes of herrings, | 0:20:36 | 0:20:40 | |
I was just trying to think, "Why on earth have we stopped eating them?" | 0:20:40 | 0:20:43 | |
And then one of the fishermen told me that in the '70s, | 0:20:43 | 0:20:45 | |
they banned them for ten years, and people just forgot about them. | 0:20:45 | 0:20:49 | |
And it's really extraordinary, because if you think of sardines, | 0:20:49 | 0:20:52 | |
which are very similar, people can't get enough of sardines. | 0:20:52 | 0:20:55 | |
But that's because they've got sort of memories | 0:20:55 | 0:20:58 | |
of hot Mediterranean holidays and Portugal was, you know, | 0:20:58 | 0:21:01 | |
barbecues on the beach and lots of lovely robust red wine | 0:21:01 | 0:21:05 | |
and all that sort of thing. | 0:21:05 | 0:21:06 | |
But when you think of herrings, | 0:21:06 | 0:21:07 | |
you think of the cold North Sea | 0:21:07 | 0:21:09 | |
and sort of tatties and herrings. | 0:21:09 | 0:21:11 | |
But honestly, when they are fresh, they are so good, so brilliant. | 0:21:11 | 0:21:16 | |
Aw, look at the oil coming out of them now. | 0:21:16 | 0:21:18 | |
I mean, that's another thing about herring | 0:21:18 | 0:21:20 | |
is that when they're fresh like that, the oil is so fine | 0:21:20 | 0:21:24 | |
and so beautiful. | 0:21:24 | 0:21:25 | |
To make a salad to cut through all that oil, first, | 0:21:29 | 0:21:32 | |
dice up a couple of vine tomatoes. | 0:21:32 | 0:21:35 | |
Next, chop up a handful of parsley, | 0:21:35 | 0:21:37 | |
roughly chop it and mix those together. | 0:21:37 | 0:21:40 | |
Of course, there is no oil in this salad, | 0:21:40 | 0:21:42 | |
but we want something tart like some little tiny capers. | 0:21:42 | 0:21:46 | |
Just a tablespoon will serve those, | 0:21:46 | 0:21:48 | |
and some very finely chopped garlic, | 0:21:48 | 0:21:51 | |
preferably the big cloves you get in early summer, the fresh stuff, | 0:21:51 | 0:21:55 | |
just so easy to peel. | 0:21:55 | 0:21:57 | |
Stir that in, | 0:21:57 | 0:21:58 | |
and now add some salt | 0:21:58 | 0:22:00 | |
and a little bit of freshly ground black pepper. | 0:22:00 | 0:22:03 | |
And it's done. | 0:22:03 | 0:22:04 | |
Not so long ago, herring was the most important fish in the land. | 0:22:07 | 0:22:12 | |
And it really should be again, | 0:22:12 | 0:22:14 | |
because their oily flesh is so incredibly good for you. | 0:22:14 | 0:22:18 | |
I mean, thinking of healthy food, herring straight out of the sea, | 0:22:20 | 0:22:24 | |
dusted in pinhead oatmeal, | 0:22:24 | 0:22:26 | |
and fried in bacon fat on the Chris Andra for breakfast. | 0:22:26 | 0:22:30 | |
Wow, that's hard to beat. | 0:22:30 | 0:22:32 | |
Well, yet again, I'm overexcited in a fish market. | 0:22:46 | 0:22:50 | |
I suppose it's like being kids in a sweet shop. | 0:22:50 | 0:22:53 | |
£2.90. £2.90. £2.90. £2.90. | 0:22:53 | 0:22:56 | |
Ach, this is what I'm really after. | 0:22:56 | 0:22:59 | |
I've been on the quest of this fish for ages | 0:22:59 | 0:23:01 | |
cos we don't get it down in Cornwall. | 0:23:01 | 0:23:03 | |
Now this is called wolffish. | 0:23:03 | 0:23:05 | |
And I don't know whether it really looks like a wolf, | 0:23:05 | 0:23:08 | |
but it's pretty damn frightening, don't you think? | 0:23:08 | 0:23:11 | |
And that is cos it eats barnacles off the rocks, | 0:23:11 | 0:23:14 | |
so it has to have these immensely strong jaws. | 0:23:14 | 0:23:17 | |
It's called wolffish, or catfish, | 0:23:17 | 0:23:19 | |
but it's sold as a rock turbot, because, well, | 0:23:19 | 0:23:22 | |
it's felt that the consumers wouldn't put up with the name, | 0:23:22 | 0:23:26 | |
a proud name like wolffish, and they have to sort of give it a euphemism | 0:23:26 | 0:23:29 | |
like rock turbot, or, you know, rock salmon in place of dogfish or huss. | 0:23:29 | 0:23:35 | |
But it's great. I tried it the other day. | 0:23:35 | 0:23:38 | |
Just very simple, just a big fillet. Just with some lemon. | 0:23:38 | 0:23:41 | |
And it's thick, and it's firm, and it's sweet. | 0:23:41 | 0:23:45 | |
And I've got a really, I think, quite good idea coming. | 0:23:45 | 0:23:49 | |
I love this part of my job. Just coming up with new recipes. | 0:23:49 | 0:23:51 | |
And I'm thinking of some nice, tender, | 0:23:51 | 0:23:54 | |
young greens to go with this back in the restaurant. | 0:23:54 | 0:23:57 | |
So this is the way I know best to cook wolffish. | 0:23:58 | 0:24:01 | |
It's got such good flavour that I don't want to mask it | 0:24:01 | 0:24:04 | |
with anything that would overpower it. | 0:24:04 | 0:24:07 | |
First of all, you start with the fillet. | 0:24:07 | 0:24:08 | |
Now, it may have the skin on, | 0:24:08 | 0:24:10 | |
but it's relatively easy to cut the skin away. | 0:24:10 | 0:24:13 | |
You just take a sharp knife, | 0:24:13 | 0:24:15 | |
and you work from the tail up to the head, just cutting into the skin. | 0:24:15 | 0:24:20 | |
Now, it's quite elastic, the skin. Quite leathery. | 0:24:20 | 0:24:23 | |
So you won't cut through it. | 0:24:23 | 0:24:25 | |
And notice how sort of lustrous and pink it is. | 0:24:25 | 0:24:28 | |
It's really good fish, I think. | 0:24:28 | 0:24:31 | |
Now to cook it. | 0:24:31 | 0:24:32 | |
Well, I think it should be steamed. | 0:24:32 | 0:24:34 | |
And I'm going to steam the fish and steam the accompaniment. | 0:24:34 | 0:24:38 | |
So first of all, a steamer. | 0:24:38 | 0:24:40 | |
Now, what I like is one of those dead simple flower-shaped | 0:24:40 | 0:24:44 | |
petal steamers that you can buy in any ironmongers for pence. | 0:24:44 | 0:24:47 | |
But first of all, before I steam the fish, | 0:24:47 | 0:24:49 | |
I'm going to add some ginger because this is | 0:24:49 | 0:24:51 | |
a Chinese-influenced dish, even though I sort of thought it up | 0:24:51 | 0:24:54 | |
when I saw those beautiful wolffish in the market at Peterhead. | 0:24:54 | 0:24:59 | |
So I'm going to cut some sort of thin matchstick, | 0:24:59 | 0:25:02 | |
or we call it julienne in the trade, very posh pieces of ginger, | 0:25:02 | 0:25:06 | |
and I'm going to sprinkle those onto the top of the fish with some salt. | 0:25:06 | 0:25:10 | |
Then, into the steamer go the fillets of fish. | 0:25:10 | 0:25:13 | |
And lid on and cook for about five minutes. | 0:25:13 | 0:25:17 | |
You can easily tell whether they are cooked. | 0:25:17 | 0:25:19 | |
If you push the point of a knife into the centre, | 0:25:19 | 0:25:22 | |
and just touch it against your lip, it should feel quite warm. | 0:25:22 | 0:25:25 | |
And that will be just right. | 0:25:25 | 0:25:27 | |
No more than five minutes, it's got to be just on the point. | 0:25:27 | 0:25:30 | |
OK, while that's cooking, | 0:25:30 | 0:25:32 | |
you can start the bok choy, as well. | 0:25:32 | 0:25:34 | |
Bok choy is quite new to us, | 0:25:34 | 0:25:36 | |
and it's such a pleasure to be able to get it everywhere now. | 0:25:36 | 0:25:40 | |
It used to be the only sort of Chinese cabbage-type vegetable | 0:25:40 | 0:25:43 | |
you could get were those Chinese leaves. | 0:25:43 | 0:25:46 | |
But this is much sort of firmer, | 0:25:46 | 0:25:48 | |
and the flavour is more intensely cabbage, | 0:25:48 | 0:25:51 | |
but it's still quite mild. | 0:25:51 | 0:25:53 | |
And it just takes up the taste of soy or oyster sauce | 0:25:53 | 0:25:57 | |
or roasted sesame oil so well. I'm so pleased to be able to get it. | 0:25:57 | 0:26:03 | |
Now, I'm just going to slice the bok choy into quarters, | 0:26:03 | 0:26:06 | |
and that is simply to make it easy to eat, | 0:26:06 | 0:26:08 | |
but also because I only want to steam it for a short time, | 0:26:08 | 0:26:10 | |
and I want the centre of the bok choy | 0:26:10 | 0:26:13 | |
to be cooked right through, but still crunchy. | 0:26:13 | 0:26:16 | |
Meanwhile, the fish will have been just about cooked, | 0:26:16 | 0:26:19 | |
so just take it off the heat to stop it cooking any more. | 0:26:19 | 0:26:22 | |
Leave it with the lid on just to keep it nice and warm and moist. | 0:26:22 | 0:26:27 | |
And now you assemble the dish. And it's very, very simple. | 0:26:27 | 0:26:30 | |
But it's just what I want. | 0:26:30 | 0:26:33 | |
First of all, take four warm plates | 0:26:33 | 0:26:36 | |
and put about six pieces of the bok choy on each. | 0:26:36 | 0:26:39 | |
Then a little sprinkle of roasted sesame oil, | 0:26:39 | 0:26:42 | |
and don't go crazy with that because it's got a very strong flavour. | 0:26:42 | 0:26:45 | |
A little goes a long way, | 0:26:45 | 0:26:47 | |
so only a few drops just sprinkled over that cabbage. | 0:26:47 | 0:26:52 | |
Now some soy sauce. | 0:26:52 | 0:26:54 | |
Quite a good sprinkle of that over the top, | 0:26:54 | 0:26:56 | |
and let it sort of fall down onto the plate. | 0:26:56 | 0:26:59 | |
Now some of the cooking juice from the fillets of fish | 0:26:59 | 0:27:03 | |
will have gone down into the juice | 0:27:03 | 0:27:05 | |
and given really quite a nice sauce, | 0:27:05 | 0:27:07 | |
so just add a little bit of that to the soy and the sesame | 0:27:07 | 0:27:11 | |
round the outside. | 0:27:11 | 0:27:12 | |
So now you just place the wolffish on top of the bok choy | 0:27:12 | 0:27:16 | |
and finish it with some very, very finely sliced spring onions. | 0:27:16 | 0:27:19 | |
Just sprinkle those on the top. | 0:27:19 | 0:27:21 | |
Now, I do think that just brings out | 0:27:21 | 0:27:23 | |
the best of this really brilliant fish, | 0:27:23 | 0:27:26 | |
which, you know, I only discovered when I was up in Peterhead | 0:27:26 | 0:27:30 | |
and tasted it and just thought how great it was. | 0:27:30 | 0:27:33 | |
I mean, nobody in this country knows about it. | 0:27:33 | 0:27:35 | |
I mean, what's quite odd about when we are going round the country, | 0:27:35 | 0:27:39 | |
is you say, "Oh, I'd really like | 0:27:39 | 0:27:40 | |
"to get hold of some of this wolffish," | 0:27:40 | 0:27:42 | |
and they say, "Sorry, it all goes to Spain and France. | 0:27:42 | 0:27:45 | |
"You'll have to virtually ring up France if you want to buy any." | 0:27:45 | 0:27:48 | |
So please go out there and buy it, because, honestly, | 0:27:48 | 0:27:51 | |
it's such a revelation, I promise. | 0:27:51 | 0:27:54 | |
50 miles north west of Peterhead on the Moray Firth is Cullin, | 0:27:56 | 0:28:00 | |
famous for Cullin Skink. | 0:28:00 | 0:28:02 | |
Skink is a German word for a type of soup. | 0:28:02 | 0:28:06 | |
And it's a celebration of haddock, potatoes, and full cream milk. | 0:28:06 | 0:28:10 | |
So this is how you do it. | 0:28:12 | 0:28:13 | |
You take a pan about this wide, and you add a knob of butter | 0:28:13 | 0:28:17 | |
and some onion, a large, mild, sweet onion, chopped up. | 0:28:17 | 0:28:22 | |
Soften the onion in the butter, | 0:28:22 | 0:28:24 | |
then pour on a couple of pints of fresh, full cream milk. | 0:28:24 | 0:28:28 | |
Previously, you've peeled a couple of potatoes about this big, | 0:28:28 | 0:28:32 | |
and chop them up about the size of your thumbnail. | 0:28:32 | 0:28:36 | |
Add those, and bring it back to the boil, | 0:28:36 | 0:28:38 | |
and let the potatoes soften in the boiling milk. | 0:28:38 | 0:28:41 | |
Now you add the haddock, a couple of fillets about this long, | 0:28:42 | 0:28:46 | |
and not the dyed stuff, please. | 0:28:46 | 0:28:49 | |
Poach the fish in the same milk that you cooked the potatoes in | 0:28:49 | 0:28:52 | |
for about four minutes. | 0:28:52 | 0:28:54 | |
Now just scrape the skin away, and flake the fish up a little, | 0:28:54 | 0:28:58 | |
removing any bones that might be left in the fillet. | 0:28:58 | 0:29:01 | |
Put the fish back into the soup. | 0:29:03 | 0:29:05 | |
It will now be starting to smell lovely and smoky | 0:29:05 | 0:29:07 | |
from that haddock. | 0:29:07 | 0:29:08 | |
And add some salt, sea salt, preferably. | 0:29:08 | 0:29:12 | |
And a good lot of freshly ground pepper. | 0:29:12 | 0:29:14 | |
Now comes a big handful of freshly chopped parsley. | 0:29:15 | 0:29:20 | |
Lovely and green in the white of the soup. | 0:29:20 | 0:29:23 | |
Stir through gently, and ladle the soup out into a bowl. | 0:29:23 | 0:29:27 | |
And finish with a bit more parsley. | 0:29:27 | 0:29:30 | |
That is great British cooking, not much to it, | 0:29:30 | 0:29:33 | |
but everything's just right. | 0:29:33 | 0:29:36 | |
Herrings, he's right, they really are delicious. | 0:29:40 | 0:29:42 | |
And Rick showed us they're simple to prepare and cook and like | 0:29:42 | 0:29:44 | |
those herrings ingredients and dishes often fall out of | 0:29:44 | 0:29:47 | |
fashion and as chefs we always like to discover and rediscover | 0:29:47 | 0:29:50 | |
something we haven't cooked or eaten for a long time. | 0:29:50 | 0:29:53 | |
-Name a dish that you haven't... -Rice pudding. -Rice pudding? -Yes. | 0:29:53 | 0:29:55 | |
-Dish? -Lemon meringue pie. -Lemon meringue pie. | 0:29:55 | 0:29:57 | |
You see, they're all the old classics. | 0:29:57 | 0:29:59 | |
I'm going to show you one of my childhood favourites which is | 0:29:59 | 0:30:02 | |
an ice cream sponge roll named after somewhere where polar bears | 0:30:02 | 0:30:06 | |
come from rolling down a hill, but we can't say what it is. | 0:30:06 | 0:30:10 | |
Basically it's an Ar... I nearly said it then! | 0:30:10 | 0:30:13 | |
It's a sponge roll and we're going to make that by making our sponge. | 0:30:14 | 0:30:18 | |
We've got four eggs, some sugar | 0:30:18 | 0:30:21 | |
and first of all I'm going to make my sponge. | 0:30:21 | 0:30:23 | |
This is not a standard sponge recipe. | 0:30:23 | 0:30:25 | |
You reduce the amount of sugar down when you're making like a Swiss roll | 0:30:25 | 0:30:28 | |
sort of thing because you want to actually bend the sponge. | 0:30:28 | 0:30:32 | |
So we just whisk that up | 0:30:32 | 0:30:34 | |
and then I'm going to fold in my flour in a minute. | 0:30:34 | 0:30:37 | |
My jam for this... We're going to throw the sugar in here. | 0:30:37 | 0:30:40 | |
In we go with some lemon. | 0:30:40 | 0:30:43 | |
Turn that on. This is an instant quick jam. Lemon juice. Here you go. | 0:30:43 | 0:30:47 | |
-It doesn't matter about the pips. We call that fibre, don't we? -Yes. | 0:30:47 | 0:30:50 | |
That goes straight in there. A bit of that. Give that a quick stir. | 0:30:50 | 0:30:55 | |
The strawberries go in. Quick tiny little blitz. | 0:30:55 | 0:30:58 | |
-Done. Lift-off. -You're like a blur, aren't you? | 0:31:00 | 0:31:03 | |
-Look at you moving around. -It goes straight in there. | 0:31:03 | 0:31:05 | |
This takes about 10 to 15 minutes to cook. That's that one done. | 0:31:05 | 0:31:08 | |
Now farming, we mentioned at the top of the show you were in it | 0:31:10 | 0:31:13 | |
-when you are about eight-years-old but it was zoology, wasn't it, that you trained? -Yes. | 0:31:13 | 0:31:17 | |
I kept chickens in the back garden when I was eight-years-old | 0:31:17 | 0:31:21 | |
but my passion is the outdoors and animals and I used to | 0:31:21 | 0:31:24 | |
drive my mum mad by bringing home all sorts of weird stuff. | 0:31:24 | 0:31:28 | |
Things in tanks and stuff like that. | 0:31:28 | 0:31:30 | |
Then I went on to do a degree in zoology and then on to do | 0:31:30 | 0:31:33 | |
a PhD in entomology, insects. | 0:31:33 | 0:31:35 | |
-Entomology? -Yes. | 0:31:35 | 0:31:37 | |
Is that counting flies and stuff like that? | 0:31:37 | 0:31:40 | |
That's exactly what I did! | 0:31:40 | 0:31:42 | |
I did a big sort of research project and I spent a lot of my time | 0:31:42 | 0:31:45 | |
-in a lab identifying flies and counting flies. -Nice. | 0:31:45 | 0:31:49 | |
And I had sort of an epiphany. | 0:31:49 | 0:31:51 | |
I loved the sort of self-sufficiency and food production | 0:31:51 | 0:31:55 | |
and I thought well I want to live this kind of life | 0:31:55 | 0:31:58 | |
and I made the decision to do that. | 0:31:58 | 0:32:00 | |
You know, I think farming is a very noble job. | 0:32:00 | 0:32:03 | |
It's a wonderful industry. It's a very exciting industry. | 0:32:03 | 0:32:06 | |
But you get straight into the soil. It almost plugs you into the earth. | 0:32:06 | 0:32:09 | |
-But very hard work. -Really hard work. -I used to live on a pig farm. | 0:32:09 | 0:32:12 | |
It's early starts. They are incredibly long days. | 0:32:12 | 0:32:16 | |
And also we've just been through one of the worst winters, | 0:32:16 | 0:32:18 | |
you know, and the ice and the snow, and you're forever trying to defrost | 0:32:18 | 0:32:21 | |
pipes and mend pumps and things like that. | 0:32:21 | 0:32:23 | |
-Then you've got the recession and everything else. -Yes. | 0:32:23 | 0:32:26 | |
We saw that in a kind of way when you did Jimmy's Farm | 0:32:26 | 0:32:28 | |
but then the series you've gone on and done since, | 0:32:28 | 0:32:32 | |
you still had the same problem because the price of pork went down. | 0:32:32 | 0:32:35 | |
We still have the same problem. | 0:32:35 | 0:32:37 | |
We've got a farmers market on today at the farm, but there's always | 0:32:37 | 0:32:40 | |
prep to do and you're always trying to encourage customers | 0:32:40 | 0:32:43 | |
to the farm and get a good price for your produce. | 0:32:43 | 0:32:45 | |
It's a constant battle and I think that farmers in this country, | 0:32:45 | 0:32:49 | |
we're blessed with our farmers, we have some of the best produce, | 0:32:49 | 0:32:51 | |
we have some of the best farmers in the world. | 0:32:51 | 0:32:54 | |
-We definitely should be supporting them a lot more. -Absolutely. | 0:32:54 | 0:32:57 | |
So anyway, apart from the farm, your other sidling of course, you do television bits and pieces. | 0:32:57 | 0:33:02 | |
-Yes. -This Food Factory thing fascinated me. -Incredible. | 0:33:02 | 0:33:05 | |
The invention of... How do you make cornflakes, how do you make that kind of stuff. | 0:33:05 | 0:33:09 | |
The whole premise of the programme is the stories behind | 0:33:09 | 0:33:11 | |
everyday foods and obviously some of the foods I don't manufacture | 0:33:11 | 0:33:15 | |
myself and that kind of stuff. | 0:33:15 | 0:33:17 | |
We did square ham for example and things like that. | 0:33:17 | 0:33:19 | |
But we went behind-the-scenes at some of the largest factories | 0:33:19 | 0:33:23 | |
and it's just astounding, the technology behind food production. | 0:33:23 | 0:33:26 | |
We went to a crisp factory | 0:33:26 | 0:33:28 | |
that turns out 10 million packets of crisps a day. | 0:33:28 | 0:33:31 | |
They've got this quality control system that every crisp that | 0:33:31 | 0:33:34 | |
goes past has a picture taken of it. | 0:33:34 | 0:33:36 | |
If it's not quite right, a little puff of air blows it off the production line. | 0:33:36 | 0:33:40 | |
There is so much technology involved. | 0:33:40 | 0:33:42 | |
And there I am mixing flour and eggs and sugar together! | 0:33:44 | 0:33:47 | |
But this is a classic sort of Swiss roll really. | 0:33:47 | 0:33:51 | |
You basically just line your little tin here. | 0:33:51 | 0:33:53 | |
-It reminds me of school dinners. -This is proper school dinners. | 0:33:53 | 0:33:56 | |
All those old things, I love all those old dishes. | 0:33:56 | 0:33:59 | |
It's comfort food, isn't it? It's one of those great things. | 0:33:59 | 0:34:01 | |
But you used to have this in France, didn't you, that famous dessert? | 0:34:01 | 0:34:05 | |
-Oui. Genoise de glace. -Genoise de glace. I can say genoise de glace. | 0:34:05 | 0:34:08 | |
LAUGHTER | 0:34:08 | 0:34:10 | |
There you go. Genoise de glace. We literally fold the flour in. | 0:34:10 | 0:34:14 | |
Make sure it's all mixed together. | 0:34:14 | 0:34:17 | |
And quickly just pour it on to your tin here. | 0:34:17 | 0:34:21 | |
That jam, by the way, you just keep it going as hot as you possibly can. | 0:34:21 | 0:34:24 | |
15 minutes, take it off and it's done. | 0:34:24 | 0:34:26 | |
So all we do now is just bake this in the oven. This is 375 Fahrenheit. | 0:34:26 | 0:34:31 | |
That's about 160 centigrade. 170 centigrade. About gas four. | 0:34:31 | 0:34:36 | |
It wants to go in there for about 10 minutes. All right? In there. | 0:34:36 | 0:34:39 | |
So apart from that, continuing the science thing, what are you doing at the moment? | 0:34:39 | 0:34:43 | |
We've got a fantastic series that goes out on the 18th of this month | 0:34:43 | 0:34:47 | |
and it's called the Museum Of Life. | 0:34:47 | 0:34:51 | |
It's all about the Natural History Museum. | 0:34:51 | 0:34:54 | |
We have got unprecedented access behind the scenes. | 0:34:54 | 0:34:58 | |
Everyone's been to the Natural History Museum and they see the | 0:34:58 | 0:35:01 | |
great big dinosaur and everything else but what people don't | 0:35:01 | 0:35:04 | |
realise is that it's an active research institute. | 0:35:04 | 0:35:07 | |
There's over 350 scientists working there and they basically let me | 0:35:07 | 0:35:10 | |
have a look round and have a look at some fantastic fossils and look at the work they're doing. | 0:35:10 | 0:35:16 | |
They do everything from trying to stop malaria, | 0:35:16 | 0:35:19 | |
looking at biodiversity. | 0:35:19 | 0:35:21 | |
It's a vibrant, active place that really astounded me. | 0:35:21 | 0:35:25 | |
But I actually worked there for about a year and a half | 0:35:25 | 0:35:28 | |
as a volunteer so I've got a real connection with it. | 0:35:28 | 0:35:31 | |
But it's a wonderful institute and its recognised globally | 0:35:31 | 0:35:34 | |
for the work they do. | 0:35:34 | 0:35:35 | |
-And you've filmed that. -We've filmed it. It's going out this month. | 0:35:35 | 0:35:40 | |
I think it's going to be a corker. | 0:35:40 | 0:35:42 | |
There's some real jaw-dropping moments and there's four other presenters involved. | 0:35:42 | 0:35:47 | |
They've gone as far afield as the Indian Ocean. | 0:35:47 | 0:35:50 | |
They've been to the US to look at the work the museum do out there. | 0:35:50 | 0:35:53 | |
There's all sorts of stuff. | 0:35:53 | 0:35:56 | |
When you go to the museum | 0:35:56 | 0:35:58 | |
and you get a look at a fossil like Archaeopteryx, which is... | 0:35:58 | 0:36:01 | |
-Archae who? -Archaeopteryx. It sounds better in French. | 0:36:01 | 0:36:05 | |
It's one of those amazing fossils that is the link between | 0:36:05 | 0:36:09 | |
reptiles and birds and it's breathtaking. | 0:36:09 | 0:36:12 | |
What is an Archaeopteryx? | 0:36:12 | 0:36:15 | |
-Archaeopteryx? What is it? -What is it? | 0:36:15 | 0:36:17 | |
It's a fossil that links the evolution of reptiles and birds. | 0:36:17 | 0:36:21 | |
One of those missing links. | 0:36:21 | 0:36:23 | |
Yeah. | 0:36:23 | 0:36:25 | |
The missing link I need is ice cream for our very famous dessert. | 0:36:25 | 0:36:29 | |
Funnily enough, it's in the fridge. In the freezer. | 0:36:32 | 0:36:34 | |
Now, this is your ice cream. Now you can use one of these. A drainpipe. | 0:36:34 | 0:36:39 | |
Go home and cut the bottom off your drainpipe. | 0:36:39 | 0:36:41 | |
I've always wanted to know how you make that. | 0:36:41 | 0:36:43 | |
But we were doing this in rehearsals this morning and we had this young researcher. | 0:36:43 | 0:36:47 | |
Didn't have a clue what I was doing when I was doing this. | 0:36:47 | 0:36:49 | |
Do you remember this? Do you remember this from school? | 0:36:49 | 0:36:52 | |
-Bat the rat. -Yes, that's right. -Rat potato. | 0:36:52 | 0:36:55 | |
I thought that was a great joke! | 0:36:55 | 0:36:57 | |
I don't know what kind of school you went to! | 0:36:57 | 0:37:00 | |
Anyway, you could put your ice cream in there and basically just warm it | 0:37:00 | 0:37:04 | |
up in your hands and push it through and you end up with your ice cream. | 0:37:04 | 0:37:08 | |
Vanilla ice cream of course. We're going to get this through. | 0:37:08 | 0:37:12 | |
Cut it through there. Chop that through. | 0:37:12 | 0:37:14 | |
So this is just plain vanilla ice cream. And all we do now... | 0:37:14 | 0:37:19 | |
I've just put some sugar on this tea towel by the way. | 0:37:19 | 0:37:21 | |
Then we just pop that like that on there and then roll this up. | 0:37:21 | 0:37:27 | |
-This is dead simple. Nice and sticky though. -Nice and sticky. | 0:37:30 | 0:37:33 | |
-Look at that. -Look at that. | 0:37:33 | 0:37:36 | |
And then what we do is slice this through | 0:37:36 | 0:37:39 | |
to reveal that very famous dessert... | 0:37:39 | 0:37:43 | |
-Of genoise de glace. -Genoise de glace. -Lovely. | 0:37:43 | 0:37:48 | |
Genoise de glace. And if you were a kid you used to eat... | 0:37:48 | 0:37:50 | |
When you used to have this as a kid you used to eat the sponge... | 0:37:50 | 0:37:54 | |
No marzipan, yes? | 0:37:54 | 0:37:56 | |
No, but this is for Daniel because he's here. | 0:37:56 | 0:37:59 | |
-That's a little bit for Daniel but there you go. -Look at that. | 0:38:01 | 0:38:04 | |
You came to the farm and we do a music and food festival. | 0:38:04 | 0:38:09 | |
When you did your thing on stage you got mobbed by about 40 women. | 0:38:09 | 0:38:13 | |
-Yeah. -I was just thinking when they parted there'd be nothing left | 0:38:13 | 0:38:17 | |
just pants and that's it! | 0:38:17 | 0:38:19 | |
No-one needs to see James in his pants. Ever. | 0:38:25 | 0:38:28 | |
Now today we're taking a look back at some of the tastiest recipes | 0:38:28 | 0:38:31 | |
from the Saturday Kitchen archives and there's still | 0:38:31 | 0:38:34 | |
a full menu of mouthwatering food to be served. | 0:38:34 | 0:38:37 | |
Now, up next the MBE, the OBE, it's cooking's MVP, | 0:38:37 | 0:38:41 | |
that's Most Valuable Player, | 0:38:41 | 0:38:43 | |
Cyrus Todiwala with his twist on the humble shepherd's pie. | 0:38:43 | 0:38:47 | |
-Welcome back. So a busy week for you it's been. -Extremely busy. | 0:38:47 | 0:38:49 | |
And then straight after the show you're going off to Dubai? | 0:38:49 | 0:38:52 | |
-Straight off to Dubai. -You've got a charity dinner there. | 0:38:52 | 0:38:55 | |
So on the menu is what? | 0:38:55 | 0:38:57 | |
We've got this lovely piece of lamb | 0:38:57 | 0:38:59 | |
and we are going to make Country Captain. | 0:38:59 | 0:39:02 | |
-Country Captain? -Country Captain. | 0:39:02 | 0:39:04 | |
But it's a process so you're looking at spending a few hours of your | 0:39:04 | 0:39:09 | |
weekend on that if you want to get it really nice and done. | 0:39:09 | 0:39:13 | |
Because this uses shoulder. It's like a twist on shepherd's pie. | 0:39:13 | 0:39:17 | |
-It's best with shoulder. -Right. -It's best with shoulder. | 0:39:17 | 0:39:20 | |
Leg is just as good. I'm not saying leg is not good. Leg is just as good. | 0:39:20 | 0:39:24 | |
But shoulder really gives it a little bit more intensity and flavour. | 0:39:24 | 0:39:27 | |
It's the slow-cooking that you want as well. | 0:39:27 | 0:39:29 | |
It's the slow-cooking that we want. You've got the onions done. | 0:39:29 | 0:39:32 | |
So I'm going to put my spices in. I've got a couple of sticks of cinnamon. | 0:39:32 | 0:39:35 | |
-Yes. -And the cardamom that goes in, you must crack the cardamom first. | 0:39:35 | 0:39:40 | |
A, for flavour | 0:39:40 | 0:39:42 | |
but two, also so that it doesn't splatter in your face. | 0:39:42 | 0:39:46 | |
-Right. -OK because... | 0:39:46 | 0:39:47 | |
Would you always use the herbs like this... Sorry the spices whole rather than the dry, the ground? | 0:39:47 | 0:39:52 | |
Yes, in this case the spices have to go in whole | 0:39:54 | 0:39:57 | |
and the whole idea is to get the flavour of the spices out. | 0:39:57 | 0:40:00 | |
-There you go. -Brilliant. Thank you very much. | 0:40:00 | 0:40:04 | |
In the meantime, let me grab a knife. | 0:40:04 | 0:40:06 | |
I'm going to toast my spices there. | 0:40:08 | 0:40:10 | |
-So I've got cumin and coriander seeds. -Yes. -We toast them gently. | 0:40:11 | 0:40:16 | |
A little ginger and garlic. | 0:40:18 | 0:40:20 | |
-Most things would have ginger and garlic in them. -Right. | 0:40:20 | 0:40:24 | |
Especially lamb. It just comes out really nice with ginger and garlic. | 0:40:24 | 0:40:28 | |
Just some coarse chopping. | 0:40:29 | 0:40:31 | |
So is this your adaption of a recipe that's traditional? | 0:40:31 | 0:40:34 | |
It's taken years, James, to get it right, actually. | 0:40:34 | 0:40:38 | |
It's adaptation because if you look at Country Captain and if you | 0:40:38 | 0:40:42 | |
look at different recipes of Country Captain some have got chicken, | 0:40:42 | 0:40:45 | |
some have got something else, some have got something else. | 0:40:45 | 0:40:48 | |
-Yes. -Sorry, I'm left-handed. -Do you want me to do that? -Yes. You're better off doing that. | 0:40:48 | 0:40:52 | |
-I'm a bit dyslexic too. -So this has got the ginger and the garlic in there. | 0:40:54 | 0:40:57 | |
You've got the ginger and the garlic | 0:40:57 | 0:40:59 | |
and in will go the cumin and the coriander. | 0:40:59 | 0:41:02 | |
Just a slow pan, not very hot. | 0:41:04 | 0:41:06 | |
-I'm going to just grind them a bit. -Yes. | 0:41:06 | 0:41:10 | |
So they are a slightly better... | 0:41:10 | 0:41:12 | |
-Because that machine won't grind very well. -Right. | 0:41:15 | 0:41:17 | |
It's an adaptation because recipes differ. | 0:41:19 | 0:41:21 | |
I said you'd been busy this week but you've been busy the entire | 0:41:21 | 0:41:25 | |
year really because you set up the new restaurant, Mr Todiwala's. | 0:41:25 | 0:41:28 | |
Mr Todiwala's Kitchen at Hilton near Terminal Five. | 0:41:28 | 0:41:32 | |
So that's been done. | 0:41:32 | 0:41:33 | |
And yes, that's kept us busy. | 0:41:34 | 0:41:37 | |
-What's this about an elephant inside it? -Aha. | 0:41:37 | 0:41:41 | |
-It's called Roy. -Roy? -Yes. | 0:41:41 | 0:41:44 | |
A friend of ours found an elephant. | 0:41:44 | 0:41:46 | |
In Hawaii. It came about 200 years ago with an English colonel. | 0:41:46 | 0:41:49 | |
Right. | 0:41:49 | 0:41:50 | |
It had been lying in a back yard in somebody's house and he found it. | 0:41:50 | 0:41:53 | |
We were looking for an elephant, | 0:41:53 | 0:41:55 | |
we were looking for an elephant made with sort of gadgets, you know? | 0:41:55 | 0:41:59 | |
Springs and wheels and all that kind of stuff. | 0:41:59 | 0:42:01 | |
And we had found one in India and he saw this wooden one. | 0:42:01 | 0:42:05 | |
He says, it looks great, it looks majestic. So let's have it. | 0:42:05 | 0:42:09 | |
-That's it. -Yes, so we named it after him. We didn't know what to call it. | 0:42:09 | 0:42:14 | |
It's become the most photographed thing in the restaurant. | 0:42:14 | 0:42:17 | |
-It is, it's nearly life-size, isn't it? -Yes. Pardon? | 0:42:17 | 0:42:20 | |
It's nearly life-size. | 0:42:20 | 0:42:22 | |
It is massive. Yes, it is nearly life-size. | 0:42:22 | 0:42:25 | |
It's a gaming elephant, actually. | 0:42:26 | 0:42:28 | |
So there's a ball in the trunk which means it was used for playing | 0:42:28 | 0:42:31 | |
the polo that they play with elephants. | 0:42:31 | 0:42:34 | |
-Anyway, whilst that is done... -Of course it was! | 0:42:34 | 0:42:37 | |
I'll explain that to you. I'm going to start off... | 0:42:37 | 0:42:41 | |
So what's happened here? You've cooked the onions. | 0:42:41 | 0:42:43 | |
-The onions need to go brown a bit. -Right. | 0:42:43 | 0:42:45 | |
Cooking the onions, they need to go brown a bit. | 0:42:45 | 0:42:48 | |
After the onions sweat I'm going to put the lamb back on it. | 0:42:48 | 0:42:51 | |
A little seasoning and it goes straight into the oven at | 0:42:51 | 0:42:54 | |
about 140 degrees Celsius for let's say a couple of hours. | 0:42:54 | 0:42:57 | |
-OK. -These chopped tomatoes normally would go into it | 0:42:57 | 0:43:00 | |
-when the lamb is more than three quarters cooked. -OK. | 0:43:00 | 0:43:03 | |
Because we Indians believe that if you put tomatoes in earlier | 0:43:03 | 0:43:07 | |
the acidity tightens the protein and the muscles don't relax | 0:43:07 | 0:43:11 | |
so we do it much later. | 0:43:11 | 0:43:13 | |
Do you want the stalks on or the stalks off yours? | 0:43:13 | 0:43:15 | |
You can do what you like, sir. | 0:43:15 | 0:43:18 | |
If Theo is here we should keep Theo happy. | 0:43:18 | 0:43:20 | |
Keep the stalks on, it adds flavour. | 0:43:20 | 0:43:22 | |
-Mine is going to be chopped up anyway. -OK. | 0:43:22 | 0:43:25 | |
So how do you end up doing this for the Royal family then or royalty? | 0:43:25 | 0:43:30 | |
How do you end up... | 0:43:30 | 0:43:32 | |
So about a year, year and a half ago I was... | 0:43:32 | 0:43:35 | |
Sorry, so this is nearly done. I'm going to put the lamb back on it. | 0:43:37 | 0:43:40 | |
OK. You want to give it a cover. | 0:43:40 | 0:43:44 | |
And we'll put that into the oven, sir. | 0:43:46 | 0:43:48 | |
Do you want me to pop it in? | 0:43:50 | 0:43:51 | |
If you don't mind, sir. I've got a bad shoulder. | 0:43:51 | 0:43:54 | |
-Any old excuse. -Any old excuse. I do have a bad shoulder. | 0:43:55 | 0:43:59 | |
Go on, then, carry on, how did you manage to do this? | 0:43:59 | 0:44:02 | |
I was approached about a year and a bit ago | 0:44:02 | 0:44:06 | |
and the Palace decided that Her Majesty | 0:44:06 | 0:44:11 | |
has to go through some of the boroughs of London | 0:44:11 | 0:44:14 | |
and the message went through to the Lieutenancy Office | 0:44:14 | 0:44:18 | |
and being a deputy lieutenant... | 0:44:18 | 0:44:21 | |
-Who is? You are? -I am, yes. -Are you? | 0:44:21 | 0:44:23 | |
-You didn't know that, no? -No. -I'll pull my rank on you later, sir! | 0:44:23 | 0:44:27 | |
I know you're an MBE, CBE... | 0:44:28 | 0:44:31 | |
-Which one haven't you got? -I haven't got them all. | 0:44:31 | 0:44:33 | |
-I haven't got the CBE. -You haven't got the CBE. | 0:44:33 | 0:44:36 | |
-I haven't got the KBE. -Right. But I've got an MBE and an OBE. | 0:44:36 | 0:44:39 | |
-And a deputy lieutenant. -And a deputy lieutenant. | 0:44:39 | 0:44:42 | |
That's a pretty good achievement. | 0:44:42 | 0:44:44 | |
-We've got the spinach done. -Spinach done. Mashed if you don't mind, sir. | 0:44:44 | 0:44:49 | |
Chopping the cumin with some butter. | 0:44:49 | 0:44:51 | |
And then putting it in mashed potato. | 0:44:51 | 0:44:53 | |
-I can do that. -With some egg. | 0:44:53 | 0:44:56 | |
I'll just chop this up in the meanwhile. | 0:44:57 | 0:44:59 | |
-Get my sauce cooking up. -OK. | 0:44:59 | 0:45:01 | |
Like I mention, you've got the thing in Dubai but you've just set up | 0:45:04 | 0:45:07 | |
this hospitality guild, haven't you? | 0:45:07 | 0:45:09 | |
Something you're massively passionate about is the training of chefs as well. | 0:45:09 | 0:45:14 | |
Absolutely and young people mostly. | 0:45:14 | 0:45:16 | |
We need to nurture more home-grown talent | 0:45:16 | 0:45:18 | |
so loads of kids from various backgrounds in Britain, | 0:45:18 | 0:45:22 | |
we can actually train them in Asian oriental cooking and the guild, | 0:45:22 | 0:45:27 | |
hopefully we will have lots of backing from the government | 0:45:27 | 0:45:31 | |
to ensure it continues so we can train more young people, | 0:45:31 | 0:45:35 | |
teach them a few things about our cooking so there's more scope. | 0:45:35 | 0:45:38 | |
A little bit more scope for them to grow. | 0:45:39 | 0:45:41 | |
-Right. So you're dicing up the meat. -I'm dicing up the meat. | 0:45:43 | 0:45:45 | |
This is why the shoulder's quite important because there's not a lot of bones in it. | 0:45:45 | 0:45:49 | |
-Just that one there. -The blade. | 0:45:49 | 0:45:51 | |
Right, we've got the mash here, | 0:45:51 | 0:45:53 | |
-you've got the cumin that I've chopped up. -Yes, sir. -The butter. | 0:45:53 | 0:45:56 | |
Our meat is just about ready. | 0:45:56 | 0:45:59 | |
-Whole eggs you're putting in there as well. -Whole eggs, I don't mind. | 0:45:59 | 0:46:03 | |
-Waste not want not, sir. This is India. -Right. | 0:46:03 | 0:46:07 | |
-Sounds good to me. -Yes. | 0:46:08 | 0:46:10 | |
It doesn't come out as good of course but once it goes in | 0:46:10 | 0:46:13 | |
the oven with a covering it does look as fabulous as you want it to. | 0:46:13 | 0:46:18 | |
Fantastic, sir. Do you want to try some? | 0:46:18 | 0:46:21 | |
-I shall wait. -I think you should wait. -I shall wait. | 0:46:21 | 0:46:24 | |
Let us get a spoon. | 0:46:24 | 0:46:26 | |
It is really, really nice. | 0:46:27 | 0:46:29 | |
Thank you, sir. You've done a good job. | 0:46:31 | 0:46:33 | |
Two hours cooked in eight minutes, so here's one I did earlier. | 0:46:33 | 0:46:36 | |
Now, the particular lamb, I know you're keen on one particular breed, aren't you? | 0:46:36 | 0:46:39 | |
I'm keen on all British breeds, | 0:46:39 | 0:46:41 | |
but there is one particular breed and the more we use of it, | 0:46:41 | 0:46:44 | |
I mean the more people know of it the more we save | 0:46:44 | 0:46:48 | |
an entire community of crofters. | 0:46:48 | 0:46:50 | |
So the whole reason why I do it | 0:46:50 | 0:46:53 | |
is to make sure that this community never has to die. | 0:46:53 | 0:46:56 | |
And this is up in the Shetland Islands? | 0:46:56 | 0:46:59 | |
-Up in the Orkney Islands. -Orkney Islands. | 0:46:59 | 0:47:01 | |
-It's called the North Ronaldsay Island. -That's Ronaldsay lamb. | 0:47:01 | 0:47:05 | |
It is a sheep. It's a 5,000 year old species. | 0:47:05 | 0:47:08 | |
One of the only species in the British Isles | 0:47:08 | 0:47:10 | |
which has not been crossed over the years. | 0:47:10 | 0:47:13 | |
-Yes. -And it's amazing. | 0:47:13 | 0:47:15 | |
Don't use that. So we'll use that. | 0:47:15 | 0:47:18 | |
-Sounds good. -And yes, but it's amazing. | 0:47:22 | 0:47:25 | |
If you go up there, I've never seen sheep jump into the sea. | 0:47:25 | 0:47:28 | |
I've never seen it. | 0:47:28 | 0:47:30 | |
And these sheep actually jump into the sea fighting for kelp and seaweed. | 0:47:30 | 0:47:33 | |
I'd jump in the sea if you had a knife in your hand! | 0:47:33 | 0:47:36 | |
If you suddenly landed with your chefs jacket on I think I'd jump in the sea as well! | 0:47:36 | 0:47:39 | |
When I landed with my chef jacket on | 0:47:39 | 0:47:41 | |
I couldn't catch a single one, they're wild. | 0:47:41 | 0:47:44 | |
They're so agile, you just can't get hold of them. | 0:47:44 | 0:47:46 | |
-OK, sir. So there goes our beautiful mash. -Yes. | 0:47:48 | 0:47:51 | |
Good old Maris Piper or Rudolph. | 0:47:51 | 0:47:53 | |
-Have you tried Rudolph potatoes, James? -Rudolph? | 0:47:53 | 0:47:55 | |
Rudolph, they're brilliant. | 0:47:55 | 0:47:57 | |
Absolutely brilliant. Good for everything. | 0:47:58 | 0:48:01 | |
Has he been drinking that wine at all?! | 0:48:01 | 0:48:03 | |
And it's red in colour like the reindeer. | 0:48:03 | 0:48:05 | |
Right, straight in the oven. How long for? | 0:48:05 | 0:48:08 | |
Set in the oven for as long as you get a lovely colour on it. | 0:48:08 | 0:48:11 | |
-There you go. -Like this one here. There you go, sir. Brilliant. | 0:48:11 | 0:48:14 | |
-Perfect. I plate it here? -Yes. | 0:48:14 | 0:48:16 | |
Are we giving any sliced bread with butter? | 0:48:16 | 0:48:19 | |
No, that comes later. | 0:48:19 | 0:48:21 | |
That argument all comes later. | 0:48:21 | 0:48:24 | |
-Look at that. -It looks a bit hot. -It is hot. | 0:48:26 | 0:48:30 | |
-But you know what... -It looks good. | 0:48:30 | 0:48:33 | |
Look at that. Look at that lovely lamb there. | 0:48:33 | 0:48:36 | |
Sizzling hot. | 0:48:36 | 0:48:38 | |
I would ideally have it with bread-and-butter too, sir. | 0:48:38 | 0:48:41 | |
No, some peas. Some peas, that's what you want. | 0:48:41 | 0:48:44 | |
-So tell us what that is again. -Country Captain. -Simple as that. | 0:48:44 | 0:48:48 | |
Simple as that. Country Captain. Looking good. | 0:48:48 | 0:48:50 | |
And he gets to dive into it. There you go. | 0:48:56 | 0:48:58 | |
-This is going to be really hot, OK? -Yes. -I will just pre-warn you. | 0:48:58 | 0:49:01 | |
I will happily burn the roof of my mouth for you, Cyrus. | 0:49:01 | 0:49:03 | |
-Do you mind sharing? -Pardon? -Or do I have to get my own plate? | 0:49:03 | 0:49:06 | |
You're going to dive in anyway. He's already got his fork. | 0:49:06 | 0:49:08 | |
I haven't even said yes yet. | 0:49:08 | 0:49:11 | |
-Here we go. -You've missed the best part. -How is this happening? | 0:49:11 | 0:49:15 | |
I thought I was supposed to be your guest. | 0:49:15 | 0:49:17 | |
You dived straight in the middle. You need to get the bits around the edge. | 0:49:17 | 0:49:20 | |
-Is this where I burn my mouth on live television? -Yes. -Brilliant. | 0:49:20 | 0:49:24 | |
-Just nod. -Yes. Very good. Lovely. | 0:49:26 | 0:49:29 | |
Can I reach out for a bit? That's the best part. The mash. | 0:49:29 | 0:49:32 | |
-That's delicious. -He goes round the edge. Lovely. | 0:49:32 | 0:49:35 | |
That looked amazing | 0:49:39 | 0:49:41 | |
and what a great alternative take on an old favourite. | 0:49:41 | 0:49:44 | |
Great stuff, Cyrus. Thanks for that. | 0:49:44 | 0:49:46 | |
Now, time for more captivating Keith Floyd. | 0:49:46 | 0:49:48 | |
Apart from the Golden Gate Bridge in Frisco Bay, I knew little of | 0:49:50 | 0:49:53 | |
the place, so I was anxious to get down to the Fisherman's Wharf | 0:49:53 | 0:49:55 | |
and see if it was all they cracked it up to be. | 0:49:55 | 0:49:57 | |
So hopping onto a cable car you trundle down the precipitous | 0:49:57 | 0:50:01 | |
hills, famous for car chases in countless cop movies | 0:50:01 | 0:50:03 | |
heading for the Frisco Bay. | 0:50:03 | 0:50:05 | |
Sorry, Otis. | 0:50:05 | 0:50:06 | |
Actually, Fisherman's Wharf was full of wonderful smells of shellfish | 0:50:08 | 0:50:11 | |
and prawns and clam chowder and the food here was fresh and honest. | 0:50:11 | 0:50:15 | |
However, I didn't think the authorities had showered this | 0:50:15 | 0:50:18 | |
historic area with a great deal of love and affection. | 0:50:18 | 0:50:20 | |
It was quite frankly a bit tatty. | 0:50:20 | 0:50:22 | |
But the Dungeness crab was brilliant. | 0:50:22 | 0:50:24 | |
Happily, the Italians have turned this quarter into a little Venice full of fish restaurants. | 0:50:25 | 0:50:29 | |
One of the oldest is Alioto's, | 0:50:29 | 0:50:31 | |
where I went to sample their unique Sicilian atmosphere where well | 0:50:31 | 0:50:34 | |
groomed men in dark suits talk hard deals in soft voices | 0:50:34 | 0:50:38 | |
over a plate of cioppino, a great family dish. | 0:50:38 | 0:50:40 | |
Get it? | 0:50:40 | 0:50:42 | |
So not even pausing for a merry slurp, | 0:50:42 | 0:50:44 | |
on with the cioppino cooking sketch. | 0:50:44 | 0:50:46 | |
Cioppino is the signature dish of the Italian section of Fisherman's wharf. | 0:50:46 | 0:50:50 | |
It is basically a fish stew. So without further ado, | 0:50:50 | 0:50:53 | |
a bit difficult here because it is a busy kitchen and they are working, | 0:50:53 | 0:50:56 | |
some freshly made but uncooked tomato sauce. | 0:50:56 | 0:50:59 | |
Some fish stock. Finely chopped onions. Carrots. | 0:50:59 | 0:51:03 | |
Wonderful Frisco Bay fresh crab. Sole fillets. | 0:51:03 | 0:51:07 | |
Fresh prawns. Clams. | 0:51:07 | 0:51:10 | |
Garlic. Thyme. Basil. Red pepper. Parsley. Olive oil. | 0:51:10 | 0:51:15 | |
And over here there is a saucepan. | 0:51:15 | 0:51:17 | |
So in we go with a little bit of oil. | 0:51:18 | 0:51:21 | |
Try and get the gas up to maximum there. | 0:51:21 | 0:51:23 | |
And we'll put a small handful of carrots in | 0:51:25 | 0:51:28 | |
and let them sweat off in the olive oil. | 0:51:28 | 0:51:30 | |
Followed by a small handful of onions. | 0:51:30 | 0:51:34 | |
Usual basic trinity of making things. Onions, garlic, tomato. | 0:51:34 | 0:51:40 | |
We've seen throughout America, these three important ingredients. | 0:51:40 | 0:51:43 | |
It's been peppers and leeks and things in other parts. | 0:51:43 | 0:51:46 | |
Here it's garlic and onions and carrots. | 0:51:46 | 0:51:49 | |
Let them soften down and sweat down. OK. | 0:51:53 | 0:51:56 | |
Then into that we'll add some of our fresh tomato but uncooked sauce. | 0:51:56 | 0:52:02 | |
Like that. | 0:52:04 | 0:52:06 | |
Give it a stir. That's Jan working away behind me. | 0:52:06 | 0:52:09 | |
He's the head chef here. And a very accommodating fellow, I must say. | 0:52:09 | 0:52:13 | |
OK. Then some fish stock into that. | 0:52:15 | 0:52:18 | |
I didn't make this fish stock but you know the deal. Up to me for a second, Clive. | 0:52:20 | 0:52:24 | |
Fish heads, tails, bones, water, bayleaf, onion, carrot, clove, stuff like that. | 0:52:24 | 0:52:28 | |
Simmered away for 20 minutes or so. | 0:52:28 | 0:52:30 | |
And also don't forget this is the kind of stuff you can freeze | 0:52:30 | 0:52:34 | |
in ice cubes in your deep freeze so that when you want to do this | 0:52:34 | 0:52:36 | |
kind of dish the stock is already on hand. | 0:52:36 | 0:52:39 | |
Good. Right, what did I say we needed next? | 0:52:39 | 0:52:41 | |
We need some white fish next. Sole fillets here chopped up. | 0:52:41 | 0:52:44 | |
So we want to make this rich and luxurious because we are in | 0:52:44 | 0:52:47 | |
California after all so we're going to whack a lot of that in. | 0:52:47 | 0:52:50 | |
OK. | 0:52:50 | 0:52:52 | |
Stay with that Clive for a second. | 0:52:53 | 0:52:55 | |
In go my lovely clams. | 0:52:57 | 0:52:59 | |
What are you doing here Jan, just out of interest? | 0:53:02 | 0:53:05 | |
It's savoy sauce. | 0:53:05 | 0:53:07 | |
Fresh rainbow trout and we supplement with this kind of sauce. | 0:53:07 | 0:53:12 | |
It's made with onions, fresh mushrooms, green onions, | 0:53:12 | 0:53:15 | |
-white wine, lemon juice. -Lovely. | 0:53:15 | 0:53:20 | |
Right on top of the fish. | 0:53:20 | 0:53:22 | |
I had to bring Jan in there because there's no point pretending this is a set-up shot. | 0:53:22 | 0:53:26 | |
I mean, this is a working kitchen, | 0:53:26 | 0:53:27 | |
they are serving 400 meals over this lunchtime right now | 0:53:27 | 0:53:30 | |
and as usual, Floyd's in the middle being a nuisance. | 0:53:30 | 0:53:33 | |
Anyway, where was I? My little spices and herbs can go in now. | 0:53:33 | 0:53:36 | |
Over here. Red chilli pepper to make it a little bit spicy. | 0:53:37 | 0:53:41 | |
Fresh basil to give it that lovely Mediterranean flavour even though we're in California. | 0:53:41 | 0:53:44 | |
And some ground thyme. | 0:53:44 | 0:53:46 | |
I personally would like to use fresh thyme, but there we are. | 0:53:46 | 0:53:49 | |
Also a load of lovely fresh chopped parsley. | 0:53:49 | 0:53:52 | |
The clams are beginning to open. | 0:53:52 | 0:53:55 | |
The white fish is being cooked so we can now add our prawns, | 0:53:55 | 0:53:58 | |
which don't take very long. | 0:53:58 | 0:54:01 | |
In they go. | 0:54:01 | 0:54:02 | |
Then I think we should add a little drop of white wine. | 0:54:06 | 0:54:10 | |
To me, first of all. | 0:54:10 | 0:54:12 | |
Always check it's good enough to cook with. And it is. | 0:54:14 | 0:54:17 | |
A drop of that in there. | 0:54:17 | 0:54:19 | |
OK and then ultimately... | 0:54:19 | 0:54:21 | |
..our crab. | 0:54:23 | 0:54:24 | |
Fresh Frisco Bay crab claws. In they go. | 0:54:24 | 0:54:27 | |
Look at that. Sole, prawns, crabs, clams, the whole bit. | 0:54:32 | 0:54:38 | |
That will now simmer away for about 15 to 20 minutes. | 0:54:38 | 0:54:41 | |
The next time you see it I'll be conducting one of my | 0:54:41 | 0:54:44 | |
brilliant off-the-cuff interviews about fruity passion, | 0:54:44 | 0:54:47 | |
love and tenderness, about food on the West Coast. | 0:54:47 | 0:54:50 | |
I so enjoyed my San Francisco mini break that I told my chum Barry | 0:54:56 | 0:55:00 | |
all about it in the pub and he got so excited | 0:55:00 | 0:55:02 | |
he wants to read you this piece of commentary he's written. | 0:55:02 | 0:55:04 | |
Thank you. Here, Rome, Naples, Milan and Sorrento | 0:55:04 | 0:55:07 | |
blend in the mists of the Pacific Coast. | 0:55:07 | 0:55:10 | |
In the shadow of the golden gate, the sounds, | 0:55:10 | 0:55:12 | |
colours and sense of Italy excite the eye and stimulate the appetite. | 0:55:12 | 0:55:17 | |
That was really quite good. Couldn't you say a bit more? | 0:55:19 | 0:55:21 | |
Here, Rome, Naples, Milan and Sorrento blend in the mists | 0:55:21 | 0:55:25 | |
of the Pacific Coast. In the shadow of the golden gate, | 0:55:25 | 0:55:28 | |
the words, sounds, colours and sense of Italy excite the eye | 0:55:28 | 0:55:31 | |
-and again stimulate the appetite. -That was really good. | 0:55:31 | 0:55:34 | |
I'm just sorry you couldn't have been there. | 0:55:34 | 0:55:36 | |
You'd have really enjoyed it, you know, cos the food was good... | 0:55:36 | 0:55:40 | |
Cor, that looks splendid. | 0:55:40 | 0:55:42 | |
Thanks, Barry. It was. | 0:55:42 | 0:55:44 | |
The cioppino turned out wonderfully, and during the cooking, | 0:55:44 | 0:55:46 | |
I added a few mussels for my very latest chum, | 0:55:46 | 0:55:48 | |
Michael Corle... I mean, Nuncio Aliotto, proprietor. | 0:55:48 | 0:55:51 | |
That's very good. | 0:55:51 | 0:55:53 | |
You know, Fishermen's Wharf, it's interesting... | 0:55:53 | 0:55:55 | |
In the beginning when Fisherman's Wharf established itself about 60 years ago, | 0:55:55 | 0:55:59 | |
all the people that come here were primarily from Sicily or from Italy. | 0:55:59 | 0:56:02 | |
Consequently, the food being very spicy and very flavourful. | 0:56:02 | 0:56:05 | |
I must say, you've done an excellent job. | 0:56:05 | 0:56:07 | |
It's reminiscent of the old style and the old school of cooking, | 0:56:07 | 0:56:10 | |
with wonderful spices and tomatoey, peasantry food. It's very... | 0:56:10 | 0:56:13 | |
It is extraordinary. Walking around here, you... | 0:56:13 | 0:56:15 | |
I mean, if you squint your eyes, closed down | 0:56:15 | 0:56:17 | |
a little bit and mute your ears a bit, you could think you were in Italy. | 0:56:17 | 0:56:20 | |
That's right, yes, very much so. | 0:56:20 | 0:56:22 | |
What brought the Italians and the Sicilians here in the first place? | 0:56:22 | 0:56:24 | |
I think an opportunity in America to do better than what they were | 0:56:24 | 0:56:28 | |
doing in the old country. | 0:56:28 | 0:56:29 | |
And when my grandfather came here, he was a fisherman, | 0:56:29 | 0:56:31 | |
left Sicily, he came over with his brothers, | 0:56:31 | 0:56:34 | |
the former Mayor of San Francisco, who was Joe Alioto, | 0:56:34 | 0:56:36 | |
his dad sent for him, came over, started a little fish stand here, | 0:56:36 | 0:56:40 | |
family now has four generations down the road, 60 years | 0:56:40 | 0:56:43 | |
in this location and still preparing the foods of our native country. | 0:56:43 | 0:56:47 | |
-And will your kids take on, you know...? -I don't know. I hope not! | 0:56:47 | 0:56:51 | |
THEY LAUGH | 0:56:51 | 0:56:52 | |
But most likely. | 0:56:52 | 0:56:53 | |
It's a hard business, it's a lot of hours. But it's fun. | 0:56:53 | 0:56:57 | |
Thoroughly entertaining stuff there from a true TV legend. | 0:57:01 | 0:57:04 | |
Now, this week on Best Bites we're looking back at some of the | 0:57:04 | 0:57:08 | |
best recipes from the Saturday Kitchen archives. | 0:57:08 | 0:57:10 | |
Still to come on today's show, Galton Blackiston and Ben Tish | 0:57:10 | 0:57:13 | |
go head-to-head in the omelette challenge. | 0:57:13 | 0:57:15 | |
They both have respectable times going into this, so I'm sure | 0:57:15 | 0:57:18 | |
we'll see their competitive streaks. | 0:57:18 | 0:57:20 | |
Atul Kochhar is here with a tasty tandoori dish. | 0:57:20 | 0:57:23 | |
He griddles spiced pork chops, before baking them | 0:57:23 | 0:57:26 | |
and serving them with a savoy cabbage poriyal | 0:57:26 | 0:57:28 | |
and apple porcini salad. | 0:57:28 | 0:57:30 | |
And Lenny Henry faces his food heaven or food hell. | 0:57:30 | 0:57:34 | |
Did he get his food heaven, | 0:57:34 | 0:57:35 | |
jerk lamb fillet with chilli butternut squash and apple salad? | 0:57:35 | 0:57:38 | |
Or his food hell, vermicelli-wrapped prawns with lemon basil mayo? | 0:57:38 | 0:57:42 | |
You can find out what he got at the end of the show. | 0:57:42 | 0:57:45 | |
Next up, the totally talented Tom Kerridge is here with | 0:57:45 | 0:57:48 | |
a dish that pushes pollock to the next level. | 0:57:48 | 0:57:51 | |
-Great to have you back on the show. -Thanks. | 0:57:51 | 0:57:53 | |
-Second time on the show. -Second time on the show. | 0:57:53 | 0:57:55 | |
On the menu, as well. What's on the menu for you today? | 0:57:55 | 0:57:57 | |
We are doing pollock and we'll do pollock with some radishes | 0:57:57 | 0:58:00 | |
-from my garden, grown by Mr Andy Cryer. -Yeah. | 0:58:00 | 0:58:02 | |
Some, er, borage flowers, again from the garden. | 0:58:02 | 0:58:05 | |
Some girolle mushrooms, | 0:58:05 | 0:58:07 | |
a nice butter sauce and a little bit of lardo to go on the top. | 0:58:07 | 0:58:09 | |
Sounds good to me. But you're going to use the pollock... | 0:58:09 | 0:58:11 | |
-We are going to use pollock. -This is more sustainable than cod and haddock? | 0:58:11 | 0:58:15 | |
Yeah, that's it. | 0:58:15 | 0:58:17 | |
-It's... This is Cornish line-caught pollock. -Yeah. | 0:58:17 | 0:58:20 | |
It's, you know, beautiful piece of fish, very similar to cod, | 0:58:20 | 0:58:24 | |
very similar, but it's got... The flakes on it | 0:58:24 | 0:58:26 | |
are a little bit tighter, so it's... | 0:58:26 | 0:58:29 | |
But it's quite soft, isn't it? When you fillet it? | 0:58:29 | 0:58:31 | |
That's it, it's quite soft. | 0:58:31 | 0:58:33 | |
So what we're doing here is we're salting it for | 0:58:33 | 0:58:35 | |
a couple of hours just to draw moisture out of it, | 0:58:35 | 0:58:37 | |
just to firm the fish up and just to make it a little bit more... | 0:58:37 | 0:58:40 | |
a little bit firmer when it cooks. | 0:58:40 | 0:58:42 | |
But when you look at the fish as a whole, | 0:58:42 | 0:58:44 | |
it's kind of like a skinny cod, would that be right? | 0:58:44 | 0:58:47 | |
A skinny cod is probably a fair comment. Yeah, skinny cod, yeah. | 0:58:47 | 0:58:51 | |
OK, so this is one that we've just done. | 0:58:51 | 0:58:53 | |
It's been salted for about two hours. Just any excess salt, | 0:58:53 | 0:58:57 | |
take off. | 0:58:57 | 0:58:59 | |
Portion it up. | 0:58:59 | 0:59:00 | |
Yeah. | 0:59:00 | 0:59:01 | |
Now, a classic, of course, you've got shallots | 0:59:03 | 0:59:05 | |
which you strain off anyway, but you want these nice and finely sliced. | 0:59:05 | 0:59:09 | |
Nice and finely sliced. We strain it off. | 0:59:09 | 0:59:12 | |
Pollock goes into a pan, I've put it on a bit of butter paper, | 0:59:12 | 0:59:14 | |
you can use baking parchment if you like, | 0:59:14 | 0:59:16 | |
but if you've got butter paper hanging around... | 0:59:16 | 0:59:18 | |
I'm sure you got about 20 packs at your house, Mr Martin. | 0:59:18 | 0:59:21 | |
-GENTLE LAUGHTER -So... | 0:59:21 | 0:59:22 | |
-It's not true, it's not true. -Straight into the oven. | 0:59:22 | 0:59:26 | |
-I've actually gone on to dripping now, mate. -Oh, good... | 0:59:27 | 0:59:30 | |
-Does that come in packets? -Yes, it does, yes. | 0:59:30 | 0:59:33 | |
You can get it by 20 feet, 25kg block as well, now. | 0:59:33 | 0:59:37 | |
TOM LAUGHS | 0:59:37 | 0:59:39 | |
-Right... -OK. -We've got our shallots in there... -Shallots in there. | 0:59:39 | 0:59:43 | |
White wine vinegar, white wine, some thyme and some peppercorns. | 0:59:43 | 0:59:47 | |
Don't chop your finger, James Martin. | 0:59:47 | 0:59:50 | |
Don't chop your finger. | 0:59:50 | 0:59:51 | |
-Thank you very much, Gennaro. -Just in case. | 0:59:51 | 0:59:54 | |
So, a little bit of butter block. | 0:59:54 | 0:59:56 | |
-Classic French-style sauce. -Classic French-style sauce. | 0:59:56 | 0:59:58 | |
We're going to bring this right down to a glaze and it gives it | 0:59:58 | 1:00:00 | |
a lovely kind of acidity, richness to go through a butter sauce... | 1:00:00 | 1:00:04 | |
-Yeah. -..that we're going to serve with the fish. OK... | 1:00:04 | 1:00:07 | |
I'll prepare our radishes. Tell us about the mushrooms, then. | 1:00:07 | 1:00:11 | |
Mushrooms, girolle mushrooms, just coming into season now, | 1:00:11 | 1:00:13 | |
they're fantastic, you get them from... | 1:00:13 | 1:00:15 | |
Well, the Scottish ones are around now and then English ones | 1:00:15 | 1:00:19 | |
will start growing, well, very soon. | 1:00:19 | 1:00:21 | |
With the weather like this, it'll be pretty much now. | 1:00:21 | 1:00:24 | |
OK. They're fantastic, | 1:00:24 | 1:00:26 | |
Gennaro apparently told me they smell like apricots. | 1:00:26 | 1:00:29 | |
-Yes. -Although I'm not convinced of that. | 1:00:29 | 1:00:31 | |
THEY TALK OVER EACH OTHER | 1:00:31 | 1:00:33 | |
Actually there is, the name is "apricot-scented mushroom". | 1:00:33 | 1:00:38 | |
And I know for sure. | 1:00:38 | 1:00:40 | |
When they're fresh, you pick them up, you go like that, | 1:00:40 | 1:00:43 | |
they give you the lovely sense of apricot. | 1:00:43 | 1:00:46 | |
-Orange, you know, all the colours... -Sounds good to me. | 1:00:46 | 1:00:48 | |
Sounds good to me. But fresh mushrooms are delicious. | 1:00:48 | 1:00:51 | |
Like you say, coming into season now, particularly with the weather. | 1:00:51 | 1:00:54 | |
But you're not a fan of washing... Well, you're not a fan of... | 1:00:54 | 1:00:58 | |
Scrubbing these, you like to wash them... | 1:00:58 | 1:00:59 | |
Yeah, wash them, I think there's a bit of | 1:00:59 | 1:01:01 | |
a fallacy about mushrooms, that you can't wash them, | 1:01:01 | 1:01:04 | |
that they take on too much water, I think it's quite easy. | 1:01:04 | 1:01:06 | |
We're poaching them almost in a mixture of water and butter | 1:01:06 | 1:01:09 | |
like an emulsion, we're bringing it together | 1:01:09 | 1:01:11 | |
and all those lovely flavours will come through. | 1:01:11 | 1:01:14 | |
You know, a lot of the mushroom water will come out and... | 1:01:14 | 1:01:16 | |
-Bit of salt. -Yeah. | 1:01:16 | 1:01:18 | |
-Beautiful. -The fish, you give it, what? | 1:01:18 | 1:01:20 | |
-A couple of minutes before we turn it over? -Yeah, about... | 1:01:20 | 1:01:23 | |
-Yeah, three minutes either side, probably. -Right. | 1:01:23 | 1:01:26 | |
OK, butter into a pan. Little bit more butter. | 1:01:26 | 1:01:28 | |
There's butter everywhere, it's great... | 1:01:28 | 1:01:30 | |
-This is why I keep inviting you back. -I love it. | 1:01:30 | 1:01:32 | |
THEY LAUGH | 1:01:32 | 1:01:34 | |
OK, so we've got butter. | 1:01:34 | 1:01:36 | |
The radishes, these radishes, they're beautiful, peppery, | 1:01:36 | 1:01:39 | |
they're fantastic. | 1:01:39 | 1:01:41 | |
They're really lovely and moist, you can see all the water in them. | 1:01:41 | 1:01:43 | |
And the problem we were discussing earlier coming from | 1:01:43 | 1:01:46 | |
supermarkets, sometimes they come out of the ground too early and they | 1:01:46 | 1:01:49 | |
leave them there... The leaves are fantastic to eat and they dry out. | 1:01:49 | 1:01:53 | |
So here, we're just going to gently sweat them down. | 1:01:53 | 1:01:55 | |
But cooked radishes, they're so delicious, particularly when, | 1:01:55 | 1:01:58 | |
like you say, eat them fresh out of your garden, | 1:01:58 | 1:02:00 | |
-so much water in there. -Absolutely. -Pepper in there, as well. | 1:02:00 | 1:02:03 | |
As well as these guys, Olly's doing his festival, | 1:02:03 | 1:02:06 | |
I've done my festival, you're doing a festival. Where are you? | 1:02:06 | 1:02:09 | |
I'm doing Jimmy's Harvest Festival. | 1:02:09 | 1:02:12 | |
Alleluia! I'm doing that festival! | 1:02:12 | 1:02:14 | |
-LAUGHTER -Where are you? | 1:02:14 | 1:02:16 | |
-You're supposed to do... -I didn't ask you! | 1:02:16 | 1:02:19 | |
Because everybody except me, so I said, I'm doing it. | 1:02:19 | 1:02:22 | |
-That's in September, isn't it? -That's in September, yeah. | 1:02:22 | 1:02:25 | |
It's a little bit like Olly's V Festival. | 1:02:25 | 1:02:27 | |
There's one in, er, Suffolk and then one over in Oxfordshire, | 1:02:27 | 1:02:31 | |
so we're swapping over, | 1:02:31 | 1:02:32 | |
although I'm probably not going by helicopter or anything. | 1:02:32 | 1:02:35 | |
-I wish I was. -LAUGHTER | 1:02:35 | 1:02:37 | |
-Right, bit of double cream in there. -Bit of double cream in there. | 1:02:37 | 1:02:40 | |
We're going to bring that down and reduce it down. | 1:02:40 | 1:02:42 | |
-Now a classic wouldn't have double cream in. -No. | 1:02:42 | 1:02:44 | |
You put it in there to stabilise it. | 1:02:44 | 1:02:46 | |
Put double cream in it just to stabilise it, | 1:02:46 | 1:02:48 | |
so that when you put the butter in it holds it together, | 1:02:48 | 1:02:51 | |
so you can make it, if you're making it at home, you know, | 1:02:51 | 1:02:54 | |
it will stay and you can keep it warm on the side for an hour or so, | 1:02:54 | 1:02:56 | |
so it doesn't split out, otherwise you're going to | 1:02:56 | 1:02:58 | |
serve it straight away so that the butter stays... | 1:02:58 | 1:03:01 | |
So, tell us about your place in Marlow, then. | 1:03:01 | 1:03:03 | |
It is a one Michelin-starred pub. | 1:03:03 | 1:03:06 | |
It's, you know, I've gone... | 1:03:06 | 1:03:08 | |
It's not one of those hushed temples of gastronomy, | 1:03:08 | 1:03:12 | |
-it's one of the places where you can go... -Proper grub. | 1:03:12 | 1:03:14 | |
Proper, yeah, proper food in an environment that's... | 1:03:14 | 1:03:18 | |
You know, you could come in there and spend 300 quid | 1:03:18 | 1:03:20 | |
on a bottle of wine if you want, which would be great. | 1:03:20 | 1:03:22 | |
But if you want to turn up and have a pint of beer and drink, you know, | 1:03:22 | 1:03:26 | |
local ales and have steak and chips, that's absolutely fine, as well. | 1:03:26 | 1:03:30 | |
So we're just adding butter to this. | 1:03:30 | 1:03:32 | |
Just a little bit. | 1:03:33 | 1:03:35 | |
-Just a little bit. -Just a little bit. | 1:03:35 | 1:03:37 | |
The secret is once you've added the butter... | 1:03:37 | 1:03:38 | |
It's OK with cream in it, but the idea is you do this on a lower heat. | 1:03:38 | 1:03:41 | |
-Exactly. -Almost off the heat. -Almost off the heat, yeah. | 1:03:41 | 1:03:44 | |
It's just on a gentle heat. | 1:03:44 | 1:03:45 | |
Just emulsifying the butter, we'll give it a pinch of salt. | 1:03:45 | 1:03:48 | |
THEY TALK OVER EACH OTHER | 1:03:48 | 1:03:51 | |
Cos that only wants, what? About five minutes? | 1:03:51 | 1:03:53 | |
Yeah, five minutes at the most, at the most. | 1:03:53 | 1:03:55 | |
Not 20 minutes. But that's because it's not covered. | 1:03:55 | 1:03:59 | |
You know we did, er... | 1:03:59 | 1:04:01 | |
That festival, me and you! | 1:04:01 | 1:04:03 | |
THEY LAUGH | 1:04:03 | 1:04:04 | |
Be careful. | 1:04:04 | 1:04:05 | |
-OK, so the butter's in. -Yeah. | 1:04:05 | 1:04:08 | |
We'll pass that through a sieve. | 1:04:08 | 1:04:10 | |
And then we can use this for a variety of different sauces. | 1:04:13 | 1:04:16 | |
-You can put orange zest in it, all kinds of... -Absolutely... | 1:04:16 | 1:04:18 | |
-A base sauce, isn't it? -Yeah, exactly, exactly. | 1:04:18 | 1:04:21 | |
You can use it as a complete base for everything. | 1:04:21 | 1:04:23 | |
-I'll move that to one side. -Lovely. | 1:04:23 | 1:04:25 | |
There's nothing else in there, just the butter on the radishes? | 1:04:25 | 1:04:27 | |
-That's all. -Just the butter on the radishes, pinch of salt. | 1:04:27 | 1:04:30 | |
You can just see they're still crisp, they're still, | 1:04:30 | 1:04:32 | |
-you know, just wilted down just a little bit. -Right. | 1:04:32 | 1:04:35 | |
Butter sauce ready. Fish is almost ready. | 1:04:35 | 1:04:37 | |
Fish is about another minute and a half away, probably. | 1:04:37 | 1:04:40 | |
-OK, so we'll start slowly plating up, then. -Right. -OK. | 1:04:40 | 1:04:44 | |
Bit of butter sauce, two different types of radish. | 1:04:44 | 1:04:47 | |
-You can let this go almost cold though, can't you? -Yeah. | 1:04:47 | 1:04:49 | |
You can let it almost go cold, but if you tried to reheat it, | 1:04:49 | 1:04:52 | |
it'll split out again, which is... You don't really want that, so... | 1:04:52 | 1:04:56 | |
These are the breakfast radishes, as well. From your garden... | 1:04:56 | 1:04:59 | |
Breakfast and, er... | 1:04:59 | 1:05:00 | |
Yeah, breakfast and round radish from the garden, which is, | 1:05:00 | 1:05:04 | |
it's a new addition this year, so we're growing courgettes, | 1:05:04 | 1:05:08 | |
beautiful courgette flowers, the veg guys charge so much... | 1:05:08 | 1:05:11 | |
I don't understand... | 1:05:11 | 1:05:13 | |
In Italy they use all the courgette flowers all over the place. | 1:05:13 | 1:05:15 | |
All over the place. | 1:05:15 | 1:05:16 | |
I don't know why you can't find courgette flowers in the UK. | 1:05:16 | 1:05:19 | |
-You can in certain places, but... -I... | 1:05:19 | 1:05:21 | |
I remember when I first come in England, | 1:05:21 | 1:05:23 | |
seeing how there was next-door neighbour, he was growing courgette | 1:05:23 | 1:05:27 | |
and the flower he had them on, he's thrown them away. | 1:05:27 | 1:05:29 | |
So I didn't know which way I have to tell him, | 1:05:29 | 1:05:31 | |
can I have some of the courgette flower? | 1:05:31 | 1:05:33 | |
Cos it looks, that looks terrible. | 1:05:33 | 1:05:35 | |
I said to him, can I have those courgette flower? | 1:05:35 | 1:05:37 | |
Because I'm going to bring inside the church. | 1:05:37 | 1:05:39 | |
THEY LAUGH | 1:05:39 | 1:05:40 | |
I ate them all, I've stuffed them all. I enjoyed it. | 1:05:40 | 1:05:44 | |
So, right, on top of the fish, | 1:05:44 | 1:05:45 | |
which is in the oven just for a second, you're going to put this. Tell us about this stuff. | 1:05:45 | 1:05:49 | |
OK, lardo. This is... | 1:05:49 | 1:05:51 | |
It's an Italian cured pork back fat, basically. | 1:05:52 | 1:05:55 | |
But this is ones we've done ourselves. | 1:05:55 | 1:05:56 | |
I've done this myself, so if you've heard of Mangalitsa pigs... | 1:05:56 | 1:06:00 | |
-The hairy ones. -The hairy ones, yeah. | 1:06:00 | 1:06:01 | |
They've got a really high fat content, so we've taken the... | 1:06:01 | 1:06:05 | |
the fat off the belly and then we've cured it for about three weeks, | 1:06:05 | 1:06:08 | |
washed it off and dried it, hung it up in the beer cellar, | 1:06:08 | 1:06:11 | |
which really pleased my restaurant manager, | 1:06:11 | 1:06:13 | |
she was very happy about that(!) | 1:06:13 | 1:06:14 | |
And then basically sliced it very thinly on a gravity slicer, | 1:06:14 | 1:06:17 | |
so you've got this beautiful, thin, | 1:06:17 | 1:06:19 | |
cured flavours of pork coming through... | 1:06:19 | 1:06:21 | |
-You could actually just eat that with salad... -On toast. | 1:06:21 | 1:06:23 | |
On toast, just a little of very hot toast | 1:06:23 | 1:06:27 | |
and a bit of Parmesan, any cheese on top, it can be with salt and pepper. | 1:06:27 | 1:06:32 | |
Fantastic. I love Tom. I love this dish. | 1:06:32 | 1:06:35 | |
-Fish is now cooked. -Fish is cooked. | 1:06:35 | 1:06:37 | |
-Yeah. -OK. | 1:06:37 | 1:06:39 | |
Fish into the middle of the plate and then on top of that... | 1:06:39 | 1:06:43 | |
a little piece of this home-cured lardo. | 1:06:43 | 1:06:45 | |
If you haven't got that, just a thin slice of serrano... | 1:06:45 | 1:06:48 | |
Yeah. Look at that. | 1:06:48 | 1:06:50 | |
It just goes transparent straight away, | 1:06:50 | 1:06:51 | |
-just cures down. -Yeah. -And then on to that we're going to put some | 1:06:51 | 1:06:55 | |
borage flowers, that are also fresh from our garden. | 1:06:55 | 1:06:58 | |
It's very pretty, look. It's a pretty dish. | 1:06:59 | 1:07:02 | |
-Borage flowers, they taste of cucumbers and oysters. -Yeah. | 1:07:02 | 1:07:06 | |
Cucumbers and oysters, mixed into one. | 1:07:06 | 1:07:08 | |
-There we go. -You can leave the borage, as well. So there you go. | 1:07:09 | 1:07:12 | |
-Remind us what that dish is again? -This is, er, pollock, | 1:07:12 | 1:07:15 | |
line-caught Cornish pollock with radishes, | 1:07:15 | 1:07:17 | |
-girolles and borage flowers. -I told you he was good. | 1:07:17 | 1:07:20 | |
-Looks delicious. -Mm! -I know it's going to taste delicious, as well. | 1:07:25 | 1:07:29 | |
So, Olly, you can get another. Tom, have a seat. | 1:07:29 | 1:07:31 | |
-Yes, indeed. -You've got another... | 1:07:31 | 1:07:33 | |
-It is a pretty dish, isn't it? -Yeah! -It's lovely, isn't it? | 1:07:33 | 1:07:37 | |
-Ah! I don't want to ruin it. -You salt the fish like that, | 1:07:37 | 1:07:40 | |
it changes the texture of it. | 1:07:40 | 1:07:42 | |
Absolutely, makes it quite firm, almost really quite meaty, | 1:07:42 | 1:07:44 | |
which is why the pork goes, the fat on it, goes with it really well. | 1:07:44 | 1:07:47 | |
Yeah. | 1:07:47 | 1:07:48 | |
-Mm, good mushroom. -Dive into that. | 1:07:48 | 1:07:50 | |
And taste that with the little bit of lardo, as well. | 1:07:50 | 1:07:52 | |
It's really, really thin, almost like, sort of clingfilm... | 1:07:52 | 1:07:55 | |
Exactly, yeah, yeah, yeah. | 1:07:55 | 1:07:57 | |
-Good? -Mm. Yeah. -He's happy with that one. | 1:07:57 | 1:08:00 | |
I don't think you're going to get a look in... LAUGHTER | 1:08:00 | 1:08:03 | |
So, there you go, don't throw those butter wrappers away, | 1:08:07 | 1:08:10 | |
cook your pollock on it. | 1:08:10 | 1:08:11 | |
Now time for the omelette challenge, and this week, | 1:08:11 | 1:08:13 | |
Galton Blackiston and Ben Tish go head-to-head, | 1:08:13 | 1:08:16 | |
and they're both in the mood to better their previous times. | 1:08:16 | 1:08:19 | |
Right, it's time for the omelette challenge. | 1:08:19 | 1:08:21 | |
Paul Rankin is still at the centre of our omelette pan. | 1:08:21 | 1:08:23 | |
17.5 seconds there. | 1:08:23 | 1:08:25 | |
Usual rules apply, it's got to be a three-egg omelette, | 1:08:25 | 1:08:28 | |
three-egg omelette cooked as fast as you can. | 1:08:28 | 1:08:30 | |
-Yeah. -Are you both ready? -No! No. | 1:08:30 | 1:08:32 | |
Three, two, one, go. | 1:08:32 | 1:08:34 | |
MUSIC STARTS | 1:08:34 | 1:08:36 | |
Oh... | 1:08:41 | 1:08:42 | |
Too slow. | 1:08:47 | 1:08:48 | |
-Yes. -CYMBALS CLASH | 1:08:53 | 1:08:54 | |
-I think he's just pipped you there. -Yeah, he's well pipped me. | 1:08:57 | 1:09:01 | |
For fear of getting disqualified, I'm going to make sure it's cooked. | 1:09:01 | 1:09:05 | |
CYMBALS CLASH | 1:09:09 | 1:09:10 | |
That looks pretty good. | 1:09:10 | 1:09:11 | |
-Pretty good. -I don't think he's seasoned it, James. | 1:09:14 | 1:09:16 | |
-I didn't, no! -No, he didn't. -I did mine. -No. -Yeah. | 1:09:16 | 1:09:20 | |
This one's unique, | 1:09:20 | 1:09:21 | |
it's actually burnt on the outside and raw in the middle. | 1:09:21 | 1:09:24 | |
-Yeah, it's kind of Spanish-style. -Yeah, is it? | 1:09:24 | 1:09:27 | |
Got seasoning in it, though. I'll give you that. | 1:09:27 | 1:09:29 | |
Right. Ben. | 1:09:31 | 1:09:32 | |
-Yeah... -Are you on our board? -Yeah, I'm there, I'm there. | 1:09:32 | 1:09:36 | |
-You're 20... You're on there? -Yes. | 1:09:36 | 1:09:38 | |
That was taken long time ago, Ben. | 1:09:41 | 1:09:43 | |
-Do you think... -Yes! | 1:09:43 | 1:09:46 | |
-Do you think you beat your time? -No, I don't think I do, actually. | 1:09:46 | 1:09:49 | |
-No, you didn't. You did it in 36.5 seconds. -OK, really bad. -Not very good. | 1:09:49 | 1:09:53 | |
Galton, where are you? | 1:09:53 | 1:09:55 | |
-Er... -You're here. 21.52. | 1:09:55 | 1:09:57 | |
Little way to go to get in the top ten. | 1:09:57 | 1:09:59 | |
I don't think I did. I was quite quick, but I don't think I did. | 1:09:59 | 1:10:03 | |
Unfortunately. | 1:10:03 | 1:10:05 | |
I think, probably, that is an omelette. | 1:10:05 | 1:10:07 | |
Yes! It's my first-ever one which is an omelette. | 1:10:07 | 1:10:10 | |
-And it's a lot quicker. -No! -A LOT quicker. -No! Don't... | 1:10:10 | 1:10:15 | |
-You did it... -I can't bear it. | 1:10:15 | 1:10:18 | |
-You're in the top ten. -Am I? | 1:10:18 | 1:10:21 | |
-No, you're not. -Oh, you... -You are! | 1:10:21 | 1:10:23 | |
-You are in the top ten, you are 19.64 seconds. -Well done. | 1:10:23 | 1:10:27 | |
-Congratulations. -There you go. | 1:10:27 | 1:10:29 | |
Which puts... JAMES STRAINS | 1:10:29 | 1:10:31 | |
..down here. There. | 1:10:31 | 1:10:33 | |
Which is a shame, because we wanted to play this... | 1:10:33 | 1:10:37 | |
# Please release... # | 1:10:37 | 1:10:40 | |
Don't worry, Ben. You may have lost the omelette challenge, but you definitely beat | 1:10:45 | 1:10:48 | |
Galton's pink pullover with your bright red velvet jacket number. | 1:10:48 | 1:10:51 | |
A thing of beauty. | 1:10:51 | 1:10:53 | |
Up next, it's Atul Kochhar, who is showing us a way | 1:10:53 | 1:10:56 | |
to make tandoori pork chops in the comfort of your own home. | 1:10:56 | 1:10:59 | |
-Great to have you on the show, boss. -Great to be back. | 1:10:59 | 1:11:01 | |
Now, what are we cooking? | 1:11:01 | 1:11:02 | |
We're cooking local pork, I believe, with a little bit of... | 1:11:02 | 1:11:05 | |
-Yes, I'm making a marinade, like a tandoori marinade. -OK. | 1:11:05 | 1:11:07 | |
But very different to normal red tandoori marinade | 1:11:07 | 1:11:10 | |
you would get in market. | 1:11:10 | 1:11:11 | |
This is very simplistic, and fresh herbs and spices used in that. | 1:11:11 | 1:11:14 | |
So we're using mustard paste, | 1:11:14 | 1:11:16 | |
-double cream, single cream, Pernod. -Yeah. | 1:11:16 | 1:11:19 | |
To get more fennel flavour. Cinnamon seeds, which has been crushed. | 1:11:19 | 1:11:22 | |
-And sorry, I said "cinnamon seeds", cinnamon powder. -Powder, yeah. | 1:11:22 | 1:11:26 | |
Fennel seeds, gram flour and nutmeg. | 1:11:26 | 1:11:29 | |
-Little bit of chilli and garlic. -OK. | 1:11:29 | 1:11:31 | |
-We'll chop this lot up, anyway. -That'll be great. | 1:11:31 | 1:11:33 | |
Now, you mentioned a tandoori, you mentioned, sort of red, | 1:11:33 | 1:11:36 | |
you know, cos most people think of red in the UK, but it's... | 1:11:36 | 1:11:40 | |
Should be this colour. Fresh ingredients, yeah? | 1:11:40 | 1:11:42 | |
Actually marinade is just a marinade, James. | 1:11:42 | 1:11:44 | |
And it could be green, red or yellow, | 1:11:44 | 1:11:46 | |
-which ever way you prefer it. -But the tandoori is the oven. | 1:11:46 | 1:11:49 | |
Tandoori's the oven and the way you cook the marinated food in that, | 1:11:49 | 1:11:54 | |
-that's what signifies the tandoori style of cooking. -Yeah. | 1:11:54 | 1:11:57 | |
OK, so in we go with the garlic. So you're going to trim off the pork. | 1:11:57 | 1:12:01 | |
-You've just trimmed off the fat. -I've trimmed off the fat. | 1:12:01 | 1:12:03 | |
-I'll need a little bit of this, as well. Chop for me, please. -OK. | 1:12:03 | 1:12:06 | |
Er, nutmeg. | 1:12:06 | 1:12:07 | |
Just a dash of nutmeg, you don't need too much. | 1:12:09 | 1:12:12 | |
In double cream. | 1:12:12 | 1:12:14 | |
-Chilli goes in. -Single cream. | 1:12:14 | 1:12:16 | |
Pernod. | 1:12:18 | 1:12:19 | |
-So why single...? -Salt and pepper. | 1:12:21 | 1:12:23 | |
Single cream basically gives the body, because double cream kind of | 1:12:23 | 1:12:27 | |
cooks really fast. And it'll help to caramelise the skin of the... | 1:12:27 | 1:12:31 | |
-Rosemary and thyme gone in there. -Yes. | 1:12:31 | 1:12:34 | |
Mustard paste, we should not forget. | 1:12:34 | 1:12:37 | |
Have you got enough ingredients in there, Atul? | 1:12:37 | 1:12:39 | |
Half the kitchen sink in here as well, I think. | 1:12:39 | 1:12:42 | |
When I saw your recipe, I thought, I've got to do something, save the day... | 1:12:42 | 1:12:45 | |
LAUGHTER | 1:12:45 | 1:12:47 | |
You wait. | 1:12:50 | 1:12:51 | |
THEY LAUGH | 1:12:51 | 1:12:53 | |
-Right, give this... -Get this mixed up. -OK. -Thanks, James. | 1:12:53 | 1:12:56 | |
-There we go. -And the pork... | 1:12:56 | 1:12:58 | |
-And then pop the pork straight in. -Pork straight in, | 1:12:58 | 1:13:01 | |
stays in the fridge for anything from ten minutes to four hours, | 1:13:01 | 1:13:05 | |
-up to you, how much time you've got. -Ten minutes to four hours, | 1:13:05 | 1:13:07 | |
just put it in the fridge, I'll go and put that in the fridge. | 1:13:07 | 1:13:10 | |
-Just wash my hands quickly. -Right, we'll take the pork and pop that straight in. | 1:13:10 | 1:13:13 | |
And I'm thinking that's way too many ingredients for | 1:13:13 | 1:13:16 | |
me to go shopping for, but it is a fantastic dish. | 1:13:16 | 1:13:19 | |
-The bullying continues! -No, it doesn't. Anyway, we've got... | 1:13:19 | 1:13:22 | |
OK, James. I need, er, that apple... | 1:13:22 | 1:13:25 | |
-Yeah? -I will need perfect dices, OK? -Yeah. | 1:13:25 | 1:13:28 | |
So, there you go, two centimetre dices. all right? | 1:13:28 | 1:13:32 | |
LAUGHTER | 1:13:32 | 1:13:33 | |
-It's nice seeing you as a comic. -It's nice, isn't it, really? -Yes. | 1:13:33 | 1:13:36 | |
Peeled. OK, for my... | 1:13:36 | 1:13:39 | |
savoy cabbage salad, I just need a little bit of oil... | 1:13:39 | 1:13:44 | |
I'm a bit astounded you're using an Australian apple, though. | 1:13:44 | 1:13:46 | |
-A Granny Smith. -Well, | 1:13:46 | 1:13:48 | |
I have to give some respect to John for that. | 1:13:48 | 1:13:51 | |
Good Australian ingredients, mate. Good idea, I think. | 1:13:51 | 1:13:53 | |
-That's a great dish. So I think apple will just help it. -OK. | 1:13:53 | 1:13:58 | |
These are for two salads, you've got cabbage in one salad. Whoa! | 1:13:58 | 1:14:01 | |
Cabbage in one salad and then this is the other salad. | 1:14:01 | 1:14:04 | |
-Yes, two salads in there. -OK. | 1:14:04 | 1:14:06 | |
You seriously want two centimetres? | 1:14:08 | 1:14:10 | |
Nearly, James. Nearly. | 1:14:10 | 1:14:13 | |
-Mustard seeds. -That'll do. | 1:14:13 | 1:14:15 | |
Curry leaves. | 1:14:15 | 1:14:16 | |
-This is the one salad, yeah? -Yes. | 1:14:18 | 1:14:21 | |
-OK. -Need bit of ginger in there. | 1:14:23 | 1:14:24 | |
So the pork you're going to just a seal off and then, what? | 1:14:26 | 1:14:29 | |
-Cook in these pans and flash it through the oven? -Absolutely, James. | 1:14:29 | 1:14:32 | |
It'll take about five to ten minutes in the oven. | 1:14:32 | 1:14:35 | |
-Can I put the apple in there? -Yes, please. | 1:14:35 | 1:14:37 | |
I'll put these spices, which is coriander seed... | 1:14:37 | 1:14:41 | |
-Yeah. -And crushed red chilli. | 1:14:42 | 1:14:44 | |
Pinch of salt. | 1:14:44 | 1:14:45 | |
And pepper. | 1:14:45 | 1:14:47 | |
I think I'm going to have to go back home and watch this again, | 1:14:47 | 1:14:49 | |
cos I've lost what's happening. | 1:14:49 | 1:14:51 | |
-You've got porcini mushrooms here. These are frozen... -Yes. | 1:14:51 | 1:14:54 | |
..porcinis. | 1:14:54 | 1:14:56 | |
Because obviously they're out of season at the moment. | 1:14:56 | 1:14:58 | |
Can you use chestnut mushrooms, or something like that instead? | 1:14:58 | 1:15:01 | |
You could, you could use shiitake, shiitake mushroom, as well. | 1:15:01 | 1:15:04 | |
-Yeah. -Er... | 1:15:04 | 1:15:05 | |
Or if you feel really poor, then you can use button mushrooms. | 1:15:05 | 1:15:08 | |
There's nothing wrong with button mushrooms. | 1:15:09 | 1:15:12 | |
I won't have anything bad said about button mushrooms! | 1:15:12 | 1:15:15 | |
-Was that coconut you put in there? -Yeah. | 1:15:15 | 1:15:17 | |
I've just grated some coconut in there. | 1:15:17 | 1:15:19 | |
Because it was at the bottom of the fridge when... | 1:15:19 | 1:15:22 | |
We've got it, so we might as well put it in it! | 1:15:22 | 1:15:25 | |
Come on, James! | 1:15:25 | 1:15:27 | |
-Right, what else is going in here, then? -You've lost me, so... | 1:15:27 | 1:15:30 | |
LAUGHTER | 1:15:30 | 1:15:31 | |
My cabbage is ready. | 1:15:31 | 1:15:33 | |
Just need add a dash of lime to them. Lemon. | 1:15:33 | 1:15:36 | |
Right, I'm going to go and pop that... | 1:15:36 | 1:15:38 | |
So this one is going, what, ten minutes, something like that? | 1:15:38 | 1:15:40 | |
-Ten minutes. -It's like The Generation Game! Come on. | 1:15:40 | 1:15:44 | |
Right, what's next? What have we got left? | 1:15:47 | 1:15:50 | |
When I saw...just beef being seared and salt and pepper... | 1:15:50 | 1:15:53 | |
-Where has that got? -..got to do something. -Where has this gone? | 1:15:53 | 1:15:55 | |
-Where is this? -That's cider vinegar. | 1:15:55 | 1:15:57 | |
-Cider vinegar, of course it is. -Goes in here, sir. | 1:15:57 | 1:16:01 | |
Ooh, yum. So you sauteed the apples down. | 1:16:01 | 1:16:04 | |
Sauteed the apples down added the mushrooms. | 1:16:04 | 1:16:07 | |
Pinch of sugar. | 1:16:08 | 1:16:09 | |
Now, as well as Benares, | 1:16:09 | 1:16:10 | |
you've got another restaurant opening this month, haven't you? | 1:16:10 | 1:16:13 | |
Yes, I've got one coming up in Dublin this month. | 1:16:13 | 1:16:15 | |
-The lucky people of Dublin are going to get your food. -Yes. | 1:16:15 | 1:16:18 | |
-What's it called? -It is called Ananda. -Ananda?. -Ananda, | 1:16:18 | 1:16:21 | |
which means eternal joy. | 1:16:21 | 1:16:22 | |
-Eternal joy. -After all this, it is, isn't it? | 1:16:22 | 1:16:24 | |
I bet your pot washer says that every time you get in the kitchen(!) | 1:16:24 | 1:16:28 | |
-Look at the state of this washing-up! -Oh... | 1:16:28 | 1:16:30 | |
Right, OK, so we've got our pork out. | 1:16:30 | 1:16:32 | |
I didn't have great help today, so, you know...a bit dirty. | 1:16:32 | 1:16:36 | |
So this salad is quite... It is both warm, but both and dry. | 1:16:36 | 1:16:41 | |
Both warm and dry. You don't need too much of it. | 1:16:41 | 1:16:44 | |
-In the centre. -And these little salad leaves? | 1:16:47 | 1:16:50 | |
Just a little bit, James. Don't need too much. | 1:16:50 | 1:16:53 | |
There you go. Keep it to those. | 1:16:55 | 1:16:58 | |
Give it... | 1:16:58 | 1:16:59 | |
Guys, I need a round of applause for James. | 1:16:59 | 1:17:02 | |
For the... | 1:17:03 | 1:17:05 | |
-There you go. -..dices he has made. | 1:17:05 | 1:17:07 | |
Oh, you want a spoon? I'll get you a spoon. | 1:17:07 | 1:17:11 | |
Why not? You've used everything else. | 1:17:11 | 1:17:13 | |
You might as well use the final spoon! | 1:17:13 | 1:17:16 | |
Look at that. Perfect dices. I've never seen better dices than this. | 1:17:16 | 1:17:21 | |
-Smells good. -It smells delicious. | 1:17:24 | 1:17:26 | |
I tell you, that apple smells fantastic. | 1:17:26 | 1:17:28 | |
-You just put this... -Just on the side. | 1:17:28 | 1:17:31 | |
-Mmm. Yum. -Sorry, James. -There you go. | 1:17:33 | 1:17:36 | |
So this... Few little bits of salad round the edge. | 1:17:36 | 1:17:39 | |
Clean up. | 1:17:39 | 1:17:41 | |
Now, is there anything else that we haven't put on there? | 1:17:41 | 1:17:44 | |
-Um, let me think. -This... No, you've used that. That's everything. | 1:17:44 | 1:17:46 | |
-That's the lot. -No, that's it, actually. | 1:17:46 | 1:17:49 | |
That's it, is it? Remind us what that dish is again. | 1:17:49 | 1:17:51 | |
It is tandoori-style pan-grilled pork chop with lots of ingredients. | 1:17:51 | 1:17:55 | |
LAUGHTER | 1:17:55 | 1:17:57 | |
The man said it all. | 1:17:57 | 1:17:58 | |
I have to say, | 1:18:04 | 1:18:05 | |
I did taste this in rehearsal and it is well worth it, because... | 1:18:05 | 1:18:09 | |
-Taste that. -All right. -Haven't you got a funny story with a pork chop | 1:18:09 | 1:18:13 | |
and your dog? | 1:18:13 | 1:18:15 | |
It's not funny, really. We were having... | 1:18:15 | 1:18:17 | |
-Not for the dog, I don't think! -It wasn't funny for me either, really. | 1:18:17 | 1:18:21 | |
We were having a family barbecue. | 1:18:21 | 1:18:22 | |
I come from a big Greek family, as I said. | 1:18:22 | 1:18:25 | |
So I gave the dog a bit of my pork chop. | 1:18:25 | 1:18:26 | |
It was having a bit of the chop and it got down to the bone, | 1:18:26 | 1:18:29 | |
and so I thought, "He's finished with it now. He's just having the bone." | 1:18:29 | 1:18:32 | |
So I thought I'd take it off him. | 1:18:32 | 1:18:33 | |
I was only young, about four or five. | 1:18:33 | 1:18:35 | |
Took it off him, and he bit my leg. It bit by ankle. Seriously. | 1:18:35 | 1:18:37 | |
-JAMES CHUCKLES -Don't laugh. That's not... | 1:18:37 | 1:18:39 | |
-No joking. It bit my leg. -Is that dog waiting outside? | 1:18:39 | 1:18:41 | |
The thing is, no, my mum got rid of the dog, | 1:18:41 | 1:18:44 | |
and my brothers still blame me to this day. One of my brothers thinks | 1:18:44 | 1:18:46 | |
the painter and decorator who was doing the house stole the dog. | 1:18:46 | 1:18:49 | |
So there you are. Jules, sorry about that, mate. | 1:18:49 | 1:18:51 | |
The dog, it was actually my fault that it went. | 1:18:51 | 1:18:53 | |
-And there you are. Live. -It went to the vet. Go on, then. | 1:18:53 | 1:18:56 | |
What do you think? It is well worth it, isn't it? | 1:18:56 | 1:18:58 | |
I'm not just saying it. | 1:18:58 | 1:19:00 | |
-That's gorgeous. That is absolutely gorgeous. -Thank you. | 1:19:00 | 1:19:04 | |
Dive into that. You can... Other than pork, you could do it with... | 1:19:04 | 1:19:07 | |
lamb? | 1:19:07 | 1:19:08 | |
Lamb, venison. | 1:19:08 | 1:19:10 | |
And could you take that same marinade and do it with fish? | 1:19:10 | 1:19:12 | |
-You could, easily. -Dive in. | 1:19:12 | 1:19:14 | |
-Cool. -What sort of fish would you do? | 1:19:14 | 1:19:17 | |
I would use this easily on swordfish, which Matt likes. | 1:19:17 | 1:19:20 | |
We'll do that in a minute. | 1:19:20 | 1:19:22 | |
And we can also do it on monkfish. | 1:19:22 | 1:19:25 | |
-Monkfish. -Any firm fish. -Firm fish. -Firm fishes will be great with this. | 1:19:25 | 1:19:28 | |
-Exactly. -It's so nice. -What do you reckon, girls? -Beautiful. -Beautiful. | 1:19:28 | 1:19:32 | |
I love the cabbage with that. I think it's absolutely delicious. | 1:19:32 | 1:19:36 | |
-Mmm. -This is a first. -Actually, it is. | 1:19:36 | 1:19:39 | |
It's quite, you know... The ingredients are... | 1:19:39 | 1:19:41 | |
-just more exciting than just normal pork. Delicious. -Exactly. | 1:19:41 | 1:19:44 | |
And the apples work fantastically with that vinegar. | 1:19:44 | 1:19:46 | |
-With all those ingredients, it should taste good! -Exactly! | 1:19:46 | 1:19:49 | |
A lot of ingredients there, so slightly difficult to follow, | 1:19:53 | 1:19:56 | |
although I feel I may have been distracted by John Torode's jazzy hairstyle. | 1:19:56 | 1:20:00 | |
Now, when Lenny Henry came to the studio to face his food heaven | 1:20:00 | 1:20:03 | |
or food hell, he was longing for lamb, | 1:20:03 | 1:20:06 | |
but would he have to put up with prawns? So let's find out. | 1:20:06 | 1:20:08 | |
Lenny, you could be having food heaven, which is, of course, | 1:20:08 | 1:20:11 | |
lamb, with a jerk sort of Jamaican-y sort of seasoning. | 1:20:11 | 1:20:14 | |
Alternatively, we've got prawns. Look at those. | 1:20:14 | 1:20:18 | |
-Urgh! -They're lovely things, prawns. | 1:20:18 | 1:20:20 | |
-It's like a Lady Gaga earring. -Exactly. | 1:20:20 | 1:20:22 | |
Handbag, or whatever it is. | 1:20:22 | 1:20:24 | |
Nice lemon and basil mayonnaise to go with it. | 1:20:24 | 1:20:25 | |
-How do you think these lot have decided? -I don't know. | 1:20:25 | 1:20:28 | |
I've no idea. I'd imagine they'd want to punish me and make me eat prawns. | 1:20:28 | 1:20:30 | |
They stuck by you, cos you've got 6-1 to Heaven. | 1:20:30 | 1:20:33 | |
Oh, yes! Yes! | 1:20:33 | 1:20:35 | |
HE SINGS "MATCH OF THE DAY" THEME | 1:20:35 | 1:20:37 | |
-Come on! -Come on, right. -Jerk it! | 1:20:39 | 1:20:42 | |
-So we've marinated this lamb? -This is marinated. | 1:20:42 | 1:20:44 | |
I am going to get the marinade on now. I'll show you that. | 1:20:44 | 1:20:46 | |
We need to get frying first of all. | 1:20:46 | 1:20:48 | |
So, butternut squash, centimetre-diced, please. | 1:20:48 | 1:20:51 | |
Mango, the same. | 1:20:51 | 1:20:52 | |
And if you can get me some pomegranate - that's all right - | 1:20:52 | 1:20:54 | |
and mix together a nice little salad, with pomegranate... | 1:20:54 | 1:20:56 | |
We've got a little bit of cresses over here. Mint, coriander... | 1:20:56 | 1:20:59 | |
Fry off this first of all. | 1:20:59 | 1:21:02 | |
-Get that colour in. -OK. | 1:21:02 | 1:21:03 | |
And then I'm going to get that straight in the oven. | 1:21:03 | 1:21:06 | |
Bit of oil just to fire... | 1:21:06 | 1:21:07 | |
A bit like sort of Bryn's sort of dish. Pop it in a pan first. | 1:21:07 | 1:21:10 | |
It does speed up the cooking time. Straight in there. | 1:21:10 | 1:21:13 | |
Nice hot oven. That's about 450. So as hot as your oven will go at home. | 1:21:13 | 1:21:17 | |
Now, this is... They call this a fillet. | 1:21:17 | 1:21:18 | |
But it's actually... A fillet is much smaller on lamb. | 1:21:18 | 1:21:21 | |
It's actually the best end. | 1:21:21 | 1:21:22 | |
And it's the part where all the lamb chops are, so all you do | 1:21:22 | 1:21:25 | |
is, before you do a seven... | 1:21:25 | 1:21:26 | |
It's normally seven chops per loin like that. | 1:21:26 | 1:21:29 | |
You just take the bones off and you end up with a solid piece of meat. | 1:21:29 | 1:21:32 | |
-OK. -We can marinate this. | 1:21:32 | 1:21:33 | |
This is marinated over here with some allspice, some cinnamon | 1:21:33 | 1:21:37 | |
and some cayenne in there. I know you like it spicy, spicy, spicy. | 1:21:37 | 1:21:41 | |
-Like it hot, hot, hot! -So some garlic. -Yes. | 1:21:41 | 1:21:44 | |
Which you've got as well. So, two cloves of garlic. | 1:21:44 | 1:21:47 | |
Now, because we're marinating this, they can be just crushed like that. | 1:21:47 | 1:21:50 | |
-Just having a warm. -Having a warm. Some fresh thyme. -Hm. | 1:21:50 | 1:21:54 | |
This, of course, you normally do with chicken and pork? | 1:21:54 | 1:21:57 | |
Normally jerk chicken or jerk pork. | 1:21:57 | 1:21:59 | |
-They jerk everything in Jamaica. -Do they? | 1:21:59 | 1:22:02 | |
Just jerk it. Let's have a jerk-it! | 1:22:02 | 1:22:04 | |
-Scotch bonnet - you've to be careful with this, don't you? -Yeah. | 1:22:04 | 1:22:07 | |
-Don't rub your eyes after you've chopped this. -No. Definitely not. | 1:22:07 | 1:22:10 | |
-Do you put the seeds in as well? -I put the whole lot in. -Good luck. | 1:22:10 | 1:22:13 | |
LAUGHTER | 1:22:13 | 1:22:14 | |
I won't be eating it, mate. | 1:22:14 | 1:22:16 | |
The whole lot goes in, and then we're going to take some oil. | 1:22:16 | 1:22:19 | |
-Just put some oil in there as well. -OK. -There you go. Little bit of oil. | 1:22:19 | 1:22:22 | |
And you see over there, Nick is just doing... This is for our pickle. | 1:22:22 | 1:22:25 | |
-All right? -What pickle? What pickle are you doing? -A little pickle. | 1:22:25 | 1:22:28 | |
Very, very quick to cook. | 1:22:28 | 1:22:30 | |
Although it's using raw ingredients like butternut squash and | 1:22:30 | 1:22:32 | |
that sort of stuff, it cooks very, very quickly. So pop the lamb in. | 1:22:32 | 1:22:35 | |
-Yes. -No salt in there, we're going to season it afterwards. | 1:22:35 | 1:22:39 | |
There you go. And pop that in the fridge. | 1:22:39 | 1:22:41 | |
OK. How long do you leave it for? | 1:22:41 | 1:22:42 | |
-Ideally, you want to leave that for a couple of hours. -OK. | 1:22:42 | 1:22:45 | |
But that will go in there. Overnight you can do if you want. | 1:22:45 | 1:22:48 | |
Look at this! | 1:22:48 | 1:22:49 | |
There you go. He's very precise. | 1:22:49 | 1:22:52 | |
Chopping the butternut squash in, like, little tiny squares. | 1:22:52 | 1:22:55 | |
-Little bit of oil. Squash goes straight in. -Yeah. | 1:22:55 | 1:22:58 | |
Now, the mango we can do exactly the same thing. And a pinch of sugar - | 1:22:58 | 1:23:02 | |
we're going to fire that up - | 1:23:02 | 1:23:03 | |
-just to caramelise it very, very quickly. -OK. | 1:23:03 | 1:23:06 | |
But you've gone from extreme opposites. | 1:23:07 | 1:23:09 | |
One thing I was reading about your career - and you go from something | 1:23:09 | 1:23:12 | |
like that to then the stage, cos the stage is a big thing. | 1:23:12 | 1:23:15 | |
-That Othello thing... -A massive change in my life. | 1:23:15 | 1:23:18 | |
I was never destined to do theatre or to do Shakespeare, | 1:23:18 | 1:23:21 | |
because I just used to think it was guys in tights with | 1:23:21 | 1:23:23 | |
a pineapple down their front going, "How, thee, thy for..." | 1:23:23 | 1:23:26 | |
And then suddenly when I got the opportunity, | 1:23:26 | 1:23:28 | |
-after studying it for six years for my BA... -Yeah. -..I just realised | 1:23:28 | 1:23:31 | |
that Shakespeare actually is rewarded by research. | 1:23:31 | 1:23:35 | |
The more you look into it, the more you understand it. | 1:23:35 | 1:23:38 | |
Because I had done my BA in English Literature I suddenly | 1:23:38 | 1:23:40 | |
understood it much better than I did when I was at school. | 1:23:40 | 1:23:43 | |
But it must have been frightening for you to do something like that? | 1:23:43 | 1:23:45 | |
-Cos you're almost judged before you do it. -Yeah, you are. | 1:23:45 | 1:23:48 | |
I was very scared. I think people thought I was going to say, | 1:23:48 | 1:23:50 | |
"To be or not to be... Katanga, my friend!" | 1:23:50 | 1:23:52 | |
Thank God that didn't... I mean, I just worked as hard as I could | 1:23:53 | 1:23:56 | |
to make it happen. And... | 1:23:56 | 1:23:58 | |
I worked very, very hard with a fantastic director called Barrie Rutter | 1:23:58 | 1:24:02 | |
and a wonderful family theatre company called Northern Broadsides. | 1:24:02 | 1:24:05 | |
And they helped me get through the whole experience | 1:24:05 | 1:24:07 | |
-and I'll always be grateful to them for that. -And you're doing... | 1:24:07 | 1:24:10 | |
-You're doing theatre again? -Yes. | 1:24:10 | 1:24:11 | |
I've been asked to do Comedy Of Errors at the National Theatre | 1:24:11 | 1:24:14 | |
-at the end of the year. -Yeah. | 1:24:14 | 1:24:16 | |
Start rehearsing in October. And I'm only scared a little bit. | 1:24:16 | 1:24:20 | |
Only just scared a little bit! | 1:24:20 | 1:24:22 | |
I'll have to have a cork up my bum for the entire experience. | 1:24:22 | 1:24:24 | |
I don't know how you do it. | 1:24:24 | 1:24:26 | |
I could do this all day long but I just can't do theatre at all. | 1:24:26 | 1:24:28 | |
But it's just... It's just hard work. | 1:24:28 | 1:24:30 | |
It's like any apprenticeship, you know - you've got to go for it. | 1:24:30 | 1:24:33 | |
I've just decided to go for it. | 1:24:33 | 1:24:35 | |
-I really want to enjoy it. -It's fantastic. Best of luck. | 1:24:35 | 1:24:37 | |
-Best of luck. Right... -This looks fantastic. | 1:24:37 | 1:24:39 | |
So that's your pickle. It's almost done. | 1:24:39 | 1:24:41 | |
-A touch of vinegar gone in there. -Yes. | 1:24:41 | 1:24:42 | |
You've got a salad. Boys, you got that? | 1:24:42 | 1:24:44 | |
Some lime. Some fresh lime. | 1:24:44 | 1:24:47 | |
So you've got that sour and sweet thing going on with the sugar. | 1:24:47 | 1:24:49 | |
-You've caramelised it, you've added salt and lime. -Just a bit of lime. | 1:24:49 | 1:24:53 | |
And we've got some mint. Because, obviously, mint and lamb. | 1:24:53 | 1:24:55 | |
-We've got coriander in there as well. Lime juice. -This looks great. | 1:24:55 | 1:24:59 | |
It's one of those dishes that you can have cold - | 1:24:59 | 1:25:02 | |
you can have this cold, and eat that with ham. | 1:25:02 | 1:25:04 | |
A nice little bit of butternut squash pickle, | 1:25:04 | 1:25:06 | |
and it doesn't take the time, which a lot of pickles do, which | 1:25:06 | 1:25:09 | |
obviously you can make raw normally and leave it in the fridge for ages. | 1:25:09 | 1:25:12 | |
-How are we doing, guys? -Good. | 1:25:12 | 1:25:13 | |
Make a little salad with the dressing, that would be great. | 1:25:13 | 1:25:16 | |
He's very bossy, isn't he, James? | 1:25:16 | 1:25:18 | |
-Sorry? -You're very bossy. You're quite butch when you're... -Yeah. | 1:25:18 | 1:25:22 | |
-Do that. -Do this, do that. -"Make me a salad." | 1:25:22 | 1:25:24 | |
-I like the way you said that. -Yeah. "Make me a salad." | 1:25:24 | 1:25:27 | |
We're going to pop this on a plate. | 1:25:27 | 1:25:28 | |
This is nearly there. | 1:25:28 | 1:25:31 | |
-These boys are used to it when they're on here. -Yeah. -So... | 1:25:31 | 1:25:34 | |
You bossing them around. They're used to it, are they? | 1:25:34 | 1:25:37 | |
Yeah, well, kind of. | 1:25:37 | 1:25:38 | |
There you go. Right. | 1:25:38 | 1:25:40 | |
Got our little pickle there. | 1:25:40 | 1:25:42 | |
That's it. Nice little dressing. | 1:25:42 | 1:25:44 | |
Whoops. And our lamb... | 1:25:44 | 1:25:46 | |
And the good thing about this loin is you can serve it... | 1:25:46 | 1:25:49 | |
LAUGHTER | 1:25:49 | 1:25:50 | |
-What are you doing? -Nothing, nothing. | 1:25:50 | 1:25:52 | |
I wasn't doing anything, sir. | 1:25:52 | 1:25:54 | |
-Ooh! -Got our lamb. | 1:25:55 | 1:25:57 | |
-And then we can just... -That looks great. -..slice this up. | 1:25:59 | 1:26:02 | |
-Look at that. -It's quite pink. | 1:26:04 | 1:26:07 | |
-That's how I want it, still walking. -You like that, do you? | 1:26:07 | 1:26:10 | |
Yep. But that... | 1:26:10 | 1:26:12 | |
Lovely for our lamb. And then we've got this nice little salad. | 1:26:14 | 1:26:17 | |
-It's about to get on its feet again! -Dressed? -Yeah, dressed. | 1:26:17 | 1:26:20 | |
LAUGHTER | 1:26:20 | 1:26:22 | |
-Pomegranate. And a few of our apple chips over the top. -Ooh. | 1:26:23 | 1:26:27 | |
-How does that look? -That looks beautiful. Absolutely delicious. | 1:26:27 | 1:26:32 | |
There you go. A good end to a good show. | 1:26:32 | 1:26:34 | |
-Grab your irons and we'll taste this. -Thank you. Shall I take it | 1:26:34 | 1:26:36 | |
over to the table? | 1:26:36 | 1:26:38 | |
-Shall I just stay here? -Yes. stay here. -OK. | 1:26:38 | 1:26:41 | |
And while you're having that, we've just heard from Karen in Liverpool. | 1:26:41 | 1:26:44 | |
-The answer... -Said no. -..is yes! | 1:26:44 | 1:26:46 | |
Oh! | 1:26:46 | 1:26:47 | |
# Congratulations and celebration.... # | 1:26:47 | 1:26:52 | |
Said, "I can't believe it. We're on the telly and | 1:26:52 | 1:26:55 | |
"you said, 'Will you marry me?' "I'm saying yes. I love you." | 1:26:55 | 1:26:59 | |
We've got 15 seconds for you to try it. | 1:26:59 | 1:27:01 | |
"I love you." I'm trying. | 1:27:01 | 1:27:04 | |
Right, dive into that. | 1:27:04 | 1:27:05 | |
So, in case you didn't get what happened there, | 1:27:09 | 1:27:12 | |
one of our callers proposed live on air and she said yes. | 1:27:12 | 1:27:14 | |
We're all about the love on Saturday Kitchen and cooking. | 1:27:14 | 1:27:17 | |
We're all about cooking as well as love. | 1:27:17 | 1:27:19 | |
I'm afraid that's all we've got time for in this week's Best Bites. | 1:27:19 | 1:27:21 | |
I hope you've enjoyed taking a look back at some of the delicious | 1:27:21 | 1:27:24 | |
dishes that have featured on Saturday Kitchen over the years, | 1:27:24 | 1:27:26 | |
and, fingers crossed, they've inspired you to get cooking. | 1:27:26 | 1:27:29 | |
Thanks for watching, and I'll see you soon. | 1:27:29 | 1:27:31 |