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Good morning, I'm Matt Tebbutt, I've got a mouthwatering menu of | 0:00:02 | 0:00:04 | |
fabulous food lined up for you over the next 90 minutes. | 0:00:04 | 0:00:07 | |
All you need to do is to sit back and enjoy today's brilliant line-up of Best Bites. | 0:00:07 | 0:00:10 | |
Welcome to the show. | 0:00:30 | 0:00:32 | |
Now, I hope you're hungry, because we have top chefs serving | 0:00:32 | 0:00:34 | |
fantastic food, and a handful of celebrities that all need feeding. | 0:00:34 | 0:00:38 | |
Coming up on today's show... | 0:00:38 | 0:00:40 | |
James Martin serves up fillet steak with | 0:00:40 | 0:00:42 | |
a classic bearnaise and fries for actor William Gaminara. | 0:00:42 | 0:00:45 | |
Dan Doherty whips up a meatball dish that's sure to get your mouth watering. | 0:00:45 | 0:00:49 | |
The meatballs are made using a winning combination of pork, salami | 0:00:49 | 0:00:52 | |
and fennel, which are then topped with a creamy home-made ricotta. | 0:00:52 | 0:00:56 | |
Glynn Purnell is here with a nostalgic homage to liquorice. | 0:00:56 | 0:00:59 | |
Roast duck is rolled in liquorice charcoal and served with | 0:00:59 | 0:01:02 | |
liquorice puree, green beans and tamarind. | 0:01:02 | 0:01:05 | |
And at the omelette challenge hobs today are Michelin-starred | 0:01:05 | 0:01:08 | |
chefs Tom Kerridge and Paul Ainsworth. | 0:01:08 | 0:01:10 | |
And as both chefs already have respectable times, | 0:01:10 | 0:01:13 | |
it should be a quick one. | 0:01:13 | 0:01:15 | |
Then over to the godfather of Italian gastronomy, Antonio Carluccio, | 0:01:15 | 0:01:19 | |
who's here with a perfect starter for your next dinner party. | 0:01:19 | 0:01:22 | |
He tops a cooked pasta sheet with wild mushroom filling, | 0:01:22 | 0:01:25 | |
before covering with another sheet. | 0:01:25 | 0:01:26 | |
He then adds a little more filling and sprinkles over Parmesan. | 0:01:26 | 0:01:30 | |
And finally, Les Dennis faces his food heaven or his food hell. | 0:01:30 | 0:01:33 | |
Did he get his food heaven - a trio of creme brulee with | 0:01:33 | 0:01:35 | |
palmier biscuits - or his food hell - honey-roasted pork belly | 0:01:35 | 0:01:39 | |
with roasted salmon and sauteed savoy cabbage? | 0:01:39 | 0:01:42 | |
You can find out what he got at the end of the show. | 0:01:42 | 0:01:45 | |
But first, it's over to the legendary Michel Roux, | 0:01:45 | 0:01:47 | |
who is here with the first-ever souffle cooked on Saturday Kitchen. | 0:01:47 | 0:01:51 | |
-Welcome to the show. -Thank you, thank you very much. | 0:01:51 | 0:01:53 | |
-Right, what are we cooking, Chef? -Souffle. -Souffle. | 0:01:53 | 0:01:56 | |
First time we've cooked a souffle on Saturday Kitchen. | 0:01:56 | 0:01:58 | |
And the first thing to do, obviously, is get it in the oven, | 0:01:58 | 0:02:01 | |
which we've just done a few minutes ago. | 0:02:01 | 0:02:03 | |
We will show you how to make this. | 0:02:03 | 0:02:05 | |
Oh, yes, we are going through the whole procedure. | 0:02:05 | 0:02:07 | |
-That's enough water. -Do you want me to open the oven for you? | 0:02:07 | 0:02:10 | |
-Yes, please. Bring them over. -We're putting these in the oven now. | 0:02:10 | 0:02:13 | |
They need seven to eight minutes for moist and slightly runny. | 0:02:13 | 0:02:18 | |
Eight to nine for well cooked, but we will cook them... | 0:02:18 | 0:02:20 | |
This is set about 375 degrees Fahrenheit, that's about 170, | 0:02:20 | 0:02:24 | |
-180 degrees centigrade. Hit the start button. -OK, so, ingredients. | 0:02:24 | 0:02:29 | |
-Yes. -We need to do a roux, so we've got the butter, which I'm using right now. | 0:02:29 | 0:02:33 | |
The flour, which is going to be... | 0:02:33 | 0:02:36 | |
What's the secret behind making a good roux? | 0:02:36 | 0:02:38 | |
-Having a good brother. -Yeah, brother... | 0:02:38 | 0:02:41 | |
THEY LAUGH | 0:02:41 | 0:02:42 | |
-Exactly. -Who is called Albert. -Albert. -Yes, Albert. | 0:02:42 | 0:02:45 | |
No, it is really to have one component to be hot and the other one cold. | 0:02:45 | 0:02:48 | |
So that means the butter, the roux, the roux is hot, | 0:02:48 | 0:02:52 | |
-you must have your milk cold. -Right, OK. -Or vice versa. | 0:02:52 | 0:02:55 | |
-Otherwise you get lumps. -Absolutely right. | 0:02:55 | 0:02:57 | |
Now, to do the souffle as well, we are going to need grated cheese | 0:02:57 | 0:03:01 | |
because I am using Gruyere, Comte it could be, even Cheddar. | 0:03:01 | 0:03:05 | |
But a bit less. And then you butter them all, you're going to separate the eggs. | 0:03:05 | 0:03:09 | |
You want me to do the eggs? Yeah, I can do that. | 0:03:09 | 0:03:11 | |
-Now, you want six egg yolks for this and eight egg whites? -Yes, please. | 0:03:11 | 0:03:14 | |
And then I've got cream and, of course, the haddock, | 0:03:14 | 0:03:17 | |
-that beautiful haddock. -And you're using the proper smoked haddock. | 0:03:17 | 0:03:21 | |
Yes, absolutely. And then I'm going to start that in the cream. | 0:03:21 | 0:03:25 | |
-I'll get the heat up for you there. -Thank you. | 0:03:25 | 0:03:27 | |
James, this is actually... It's brilliant here, | 0:03:27 | 0:03:29 | |
we've got a masterclass of souffles. | 0:03:29 | 0:03:32 | |
I mean, I never thought I'd be sitting here so close... | 0:03:32 | 0:03:34 | |
I never thought I'd be cracking eggs live on television. | 0:03:34 | 0:03:37 | |
LAUGHTER | 0:03:37 | 0:03:39 | |
And not any egg yolk in my white, please, Chef. | 0:03:39 | 0:03:43 | |
Yes, Chef. Yes, Chef. | 0:03:43 | 0:03:46 | |
Because that will be really bad news. | 0:03:46 | 0:03:49 | |
-And we don't want bad news. -No. -We want only good news. -Michel? | 0:03:49 | 0:03:55 | |
-Yeah, don't worry, I'm getting it out. -The souffle... | 0:03:55 | 0:03:58 | |
-Now, the way you whisk this... -You've got to whisk it very nicely, | 0:03:58 | 0:04:01 | |
in the palm of your hand, just like that, | 0:04:01 | 0:04:03 | |
you see? The body is checking who it was. | 0:04:03 | 0:04:06 | |
If you don't do your exercise before, it doesn't matter, really. | 0:04:06 | 0:04:09 | |
-That's the secret. -The milk goes in it. There we are. | 0:04:09 | 0:04:14 | |
The whisking action almost looks like a Tai Chi move, doesn't it? | 0:04:14 | 0:04:17 | |
Yes, it's lovely, isn't it? | 0:04:17 | 0:04:19 | |
So, now, I've got as well some poached eggs, which I will keep. | 0:04:19 | 0:04:23 | |
-These are the little quail's eggs. -I want to show them because | 0:04:23 | 0:04:25 | |
the quail's eggs poached on the top of the souffle will be marvellous. | 0:04:25 | 0:04:29 | |
-We leave that to someone else to do that. -Leave that with me. | 0:04:29 | 0:04:32 | |
Yes, how kind. | 0:04:32 | 0:04:33 | |
LAUGHTER | 0:04:33 | 0:04:34 | |
-OK. -So here we are. | 0:04:34 | 0:04:37 | |
The mould, the souffle mould? I've got them there. | 0:04:37 | 0:04:41 | |
We butter them. Grease them. | 0:04:41 | 0:04:43 | |
-Now, you learnt your trade from your mother, was it? -Mother, then in pastry. | 0:04:45 | 0:04:51 | |
And then straight into the kitchen. | 0:04:51 | 0:04:53 | |
Because your passion was, like mine was, was pastry. | 0:04:53 | 0:04:55 | |
I remember watching yourself and your brother do | 0:04:55 | 0:04:58 | |
a series as well, a long time ago. | 0:04:58 | 0:05:00 | |
But I remember cooking that and getting the inspiration for desserts. | 0:05:00 | 0:05:03 | |
But you've still got the inspiration for desserts now, | 0:05:03 | 0:05:06 | |
-you're bringing out a new book? -Yes, yes. Pastry. -Yeah. | 0:05:06 | 0:05:08 | |
Pastry. Savoury. Sweet and savoury. | 0:05:08 | 0:05:12 | |
There will be a recipe about filo, brioche, pizza, | 0:05:12 | 0:05:16 | |
lovely pizza. I love pizza. | 0:05:16 | 0:05:18 | |
-This is coming out in October? -In October. -Yeah. | 0:05:18 | 0:05:21 | |
120 recipes, plenty of pictures. And good food. Now, here we are. | 0:05:21 | 0:05:27 | |
Butter the mould. | 0:05:27 | 0:05:29 | |
Look at that, the bechamel is coming up nicely. | 0:05:29 | 0:05:32 | |
The fish is going to poach, you need to poach for three or four minutes, no more than that. | 0:05:34 | 0:05:39 | |
-But you say this is the perfect breakfast dish. -It is. | 0:05:39 | 0:05:42 | |
-Of course it is. -Get up a little bit early and get a souffle in the oven. | 0:05:42 | 0:05:45 | |
-It's easy-peasy. Everything is easy in life, isn't it? -Yeah. | 0:05:46 | 0:05:50 | |
Look, it's ready, boiling, another two, three minutes. | 0:05:52 | 0:05:55 | |
Now, we put some cheese in there. | 0:05:55 | 0:05:57 | |
As well as the restaurants, you're constantly busy doing other stuff. Travelling the world. | 0:05:57 | 0:06:01 | |
I am travelling the world. I'm the ambassador of the world society(!) | 0:06:01 | 0:06:04 | |
And my son Alain is doing the cooking, | 0:06:04 | 0:06:06 | |
-so I don't have to do anything any more. -Just travel the world. | 0:06:06 | 0:06:11 | |
But, I mean, you mention travelling, you've just come back from Dubai. | 0:06:11 | 0:06:14 | |
-Because another thing that you're hugely passionate about... -Aha, thank you, Chef. | 0:06:14 | 0:06:17 | |
Something you're hugely passionate about is the scholarship that you | 0:06:17 | 0:06:22 | |
-opened about 25 years ago. -Yes, 25 years ago. | 0:06:22 | 0:06:25 | |
And I took most of them. | 0:06:25 | 0:06:27 | |
We were 20 - 12, the judges, | 0:06:27 | 0:06:29 | |
two people from the press, the media - | 0:06:29 | 0:06:32 | |
and we did a fantastic study tour. | 0:06:32 | 0:06:34 | |
Really fantastic. 25 years we've been running the scholarship. | 0:06:34 | 0:06:38 | |
-And this is a famous competition. -Very important timing. Oh, yes. | 0:06:38 | 0:06:43 | |
-In we go with the egg yolks. -Absolutely. | 0:06:43 | 0:06:45 | |
-We don't need that any more. -So we've lined the souffle moulds with butter. -Absolutely right. | 0:06:45 | 0:06:49 | |
-A bit of the Gruyere. -Yes. Now we are ready. I want... | 0:06:49 | 0:06:54 | |
-Can you snip a bit of dill? -Yes, a little bit of dill, Chef. | 0:06:54 | 0:06:57 | |
And we've got some fish there, which have been poached. | 0:06:57 | 0:07:00 | |
To go back to the scholar, | 0:07:00 | 0:07:02 | |
the first scholar we had, | 0:07:02 | 0:07:03 | |
you know, he's marvellous. | 0:07:03 | 0:07:05 | |
I mean, he was 22 and he is now 46, I believe. | 0:07:05 | 0:07:08 | |
Andrew Fairlie for the Gleneagles Hotel. | 0:07:08 | 0:07:11 | |
And he's got two stars, Michelin, | 0:07:11 | 0:07:13 | |
and I think it's lovely to see those young people | 0:07:13 | 0:07:16 | |
when they have been doing marvellous work. | 0:07:16 | 0:07:18 | |
But most of the chefs that you've put through the scholarship | 0:07:18 | 0:07:21 | |
-have gone on to get Michelin stars. -Yes. | 0:07:21 | 0:07:23 | |
Having their own restaurants, travelling around the world, | 0:07:23 | 0:07:26 | |
but mainly staying in the UK, | 0:07:26 | 0:07:28 | |
and helping, as you said, the cooking to move forward. | 0:07:28 | 0:07:32 | |
-Right, the egg whites have gone in. -Yes, with the dill. | 0:07:32 | 0:07:34 | |
-Thank you very much. -Dill gone in. -Perfect. The cheese. | 0:07:34 | 0:07:36 | |
-Cheese, Chef. -Very quickly, please. | 0:07:36 | 0:07:38 | |
-Thank you, James. -Yes, Chef. -I can see you haven't changed. | 0:07:38 | 0:07:41 | |
-You haven't lost any of your skill. -LAUGHTER | 0:07:41 | 0:07:43 | |
-Because you have got a style as well. -Oh, I've got a style. | 0:07:43 | 0:07:46 | |
It's very important to think about that. | 0:07:46 | 0:07:48 | |
So, where do we go? We go half of the mould, you see? | 0:07:48 | 0:07:51 | |
Half of the mould. | 0:07:51 | 0:07:52 | |
Is there any other fish you'd recommend to go in there, Michel? | 0:07:52 | 0:07:54 | |
-Yes, we can use smoked trout as well. -Smoked trout? | 0:07:54 | 0:07:57 | |
Which is perfect, but smoked haddock is one of the best fish. | 0:07:57 | 0:07:59 | |
And there we go. | 0:07:59 | 0:08:01 | |
So, the smoked fish goes in the middle, | 0:08:01 | 0:08:03 | |
which has been lightly poached in cream. | 0:08:03 | 0:08:05 | |
Look at that. Beautiful. | 0:08:05 | 0:08:07 | |
-You've got to be careful not to have any bones in it. -Yes. | 0:08:07 | 0:08:10 | |
That's very important | 0:08:10 | 0:08:11 | |
because you don't want to go to the hospital during breakfast. | 0:08:11 | 0:08:14 | |
-Huh? So, here we are. -OK. | 0:08:14 | 0:08:17 | |
So, now a bit more on the top. | 0:08:17 | 0:08:20 | |
Look at Nick. He's sat there like a child at school. | 0:08:20 | 0:08:22 | |
I'm quite inspired. I was just thinking, | 0:08:22 | 0:08:25 | |
I wonder if you could touch a little bit of white miso into a souffle | 0:08:25 | 0:08:27 | |
-instead of the cheese. -You can, you can. I've tried them. | 0:08:27 | 0:08:30 | |
-I've tried them. No, I haven't. -LAUGHTER | 0:08:30 | 0:08:32 | |
-How about I meet you next week...? -But I will now. | 0:08:32 | 0:08:35 | |
I'll meet you next week, we can try. | 0:08:35 | 0:08:37 | |
-Get the knife. -Yes. | 0:08:37 | 0:08:38 | |
Smooth the surface. Look at that. | 0:08:38 | 0:08:41 | |
Do you always cooked a souffle in a bain-marie? | 0:08:41 | 0:08:43 | |
It's better because, I tell you what, | 0:08:43 | 0:08:45 | |
it will stay moister, in my opinion. | 0:08:45 | 0:08:47 | |
-Now, we've got enough for four. -OK. | 0:08:47 | 0:08:49 | |
But we are only two, you and I. | 0:08:49 | 0:08:51 | |
-We're not going to share it with them. -No, exactly. -No way. No way. | 0:08:51 | 0:08:55 | |
-Whatever you want to do, Chef. -So, we are ready. | 0:08:55 | 0:08:58 | |
We've got some boiling water, I believe. | 0:08:58 | 0:09:00 | |
So that's going to go in a minute. | 0:09:00 | 0:09:02 | |
-Have we got another couple of minutes? -Yeah. | 0:09:02 | 0:09:04 | |
-So we can talk about the souffle. -Yes. Fire away. | 0:09:04 | 0:09:06 | |
-You know what is my favourite souffle? -What's that? | 0:09:06 | 0:09:09 | |
-Well, chocolate souffle. -Chocolate? | 0:09:09 | 0:09:12 | |
But you don't like the chocolate, so I have decided to do that. | 0:09:12 | 0:09:14 | |
The perfect chocolate souffle, do you use egg yolk and chocolate? | 0:09:14 | 0:09:17 | |
-Yes. -Just egg yolks, chocolate and whipped egg whites? -Yes. | 0:09:17 | 0:09:20 | |
Avoid to do a bechamel or patissiere. | 0:09:20 | 0:09:23 | |
Because the chocolate itself has got body so it's lovely. | 0:09:23 | 0:09:26 | |
So it's basically just chocolate, the egg yolks and the egg whites. | 0:09:26 | 0:09:29 | |
Absolutely. Now, you've poached those lovely little eggs. | 0:09:29 | 0:09:32 | |
-Yes, they're ready, Chef. -They're beautiful. Lovely. | 0:09:32 | 0:09:34 | |
-That can go in there. -So, we can go? -Yes, we can go. -OK. Good, good. | 0:09:34 | 0:09:37 | |
-Have we got a plate to plate our souffle? -I'll get that. | 0:09:37 | 0:09:41 | |
-Thank you very much. -Sorry, Chef. -No, no, not at all. | 0:09:41 | 0:09:43 | |
-And we've got a few little sprigs for presentation. -We've got sprigs. | 0:09:43 | 0:09:46 | |
Lovely. So, we go to the oven. Are we all right? | 0:09:46 | 0:09:48 | |
-We can go to the oven, yeah. -Excellent. | 0:09:48 | 0:09:51 | |
-OK. -Pop it in there, Chef. | 0:09:51 | 0:09:53 | |
Good. And can we get out the one we just cooked? | 0:09:53 | 0:09:56 | |
-I will carry that one over. -That's it. | 0:09:56 | 0:09:58 | |
-Hopefully. -Hopefully. -ALARM BEEPS | 0:09:58 | 0:10:01 | |
-Look at that! -Timing! | 0:10:01 | 0:10:03 | |
-Look at the timing, guys. -Oh, look at these! -I mean, I love it. | 0:10:03 | 0:10:05 | |
What do you do to push the button? The right or left? | 0:10:05 | 0:10:08 | |
-Just throw it out of the way. -There, that's it. | 0:10:08 | 0:10:11 | |
-Now, this one is the one I like. -ALARM CONTINUES BEEPING | 0:10:12 | 0:10:16 | |
BANGING AND LAUGHTER | 0:10:16 | 0:10:18 | |
ALARM CONTINUES | 0:10:18 | 0:10:20 | |
That's lovely. Is that what you do when you want to get rid of them? | 0:10:20 | 0:10:23 | |
-Put it in the water. -Good Lord. -ALARM STOPS | 0:10:23 | 0:10:26 | |
Let me get that there. There. | 0:10:26 | 0:10:29 | |
-There you go. -Little soft-poached eggs. Lovely. | 0:10:29 | 0:10:32 | |
And a sprig of... Oh, look at that. | 0:10:32 | 0:10:34 | |
-Poached egg. -Poached eggs. -And a clock. | 0:10:34 | 0:10:37 | |
Do you want the two souffles served or one is enough? | 0:10:37 | 0:10:39 | |
Whatever you want to do, Chef. | 0:10:39 | 0:10:41 | |
-It's all right. -Happy with that? | 0:10:41 | 0:10:42 | |
Happy with that. That's it. | 0:10:42 | 0:10:45 | |
-Voila. Look at that. -Michel, reminder us what that dish is again. | 0:10:46 | 0:10:49 | |
You want it to be said? | 0:10:49 | 0:10:52 | |
Smoked haddock souffle. | 0:10:52 | 0:10:54 | |
-Cooked by the legend. -And look at that, lightly moving. | 0:10:54 | 0:10:57 | |
If you like it more cooked, | 0:10:57 | 0:10:58 | |
leave it another two minutes and it rises even better. | 0:10:58 | 0:11:01 | |
-I'm happy with that. Just leave it at that. -Simple as that. Good. OK. | 0:11:01 | 0:11:04 | |
-Right, Michel, come over here. -Good. -You get a souffle. | 0:11:08 | 0:11:12 | |
-There you go, Hugh. -Is that for me? -Yeah, that's for you. | 0:11:12 | 0:11:16 | |
Does it come with a timer as well? | 0:11:16 | 0:11:18 | |
-THEY LAUGH -I don't know how to stop it. | 0:11:18 | 0:11:21 | |
-Dive in, tell us what you think. -Wow. | 0:11:21 | 0:11:23 | |
You will find the middle slightly runny, as I said. | 0:11:23 | 0:11:25 | |
Seven or eight minutes, slightly runny. | 0:11:25 | 0:11:27 | |
-One or two minutes more... -But like you said, | 0:11:27 | 0:11:29 | |
you could do it with smoked haddock, smoked trout, smoked salmon... | 0:11:29 | 0:11:32 | |
-Yes, absolutely. -Oh, forget the oysters, I'm in heaven already. | 0:11:32 | 0:11:35 | |
-LAUGHTER -This is extraordinary. | 0:11:35 | 0:11:37 | |
It's so light and none of the flavours are overpowering it | 0:11:37 | 0:11:40 | |
which is just sensational. | 0:11:40 | 0:11:42 | |
-Oh, gosh. You can't have any. -LAUGHTER | 0:11:42 | 0:11:45 | |
You've got to pass it down. | 0:11:45 | 0:11:46 | |
-No, no. What you mean, I've got pass it down? -Pass it down. | 0:11:46 | 0:11:49 | |
Mm, fantastic. | 0:11:49 | 0:11:51 | |
You know why I'm putting little eggs on the top? | 0:11:51 | 0:11:53 | |
Because when you burst the egg, the yolk goes in the souffle. | 0:11:53 | 0:11:56 | |
You see, I was too polite to break the egg. | 0:11:56 | 0:12:00 | |
-Little quail's eggs on the top. -Mmm, it's really nice. | 0:12:00 | 0:12:05 | |
-What do you reckon? -Really nice. | 0:12:05 | 0:12:08 | |
-Sensational. What more can I say? -LAUGHTER | 0:12:08 | 0:12:10 | |
Now, if you want to learn how to make a souffle, | 0:12:15 | 0:12:17 | |
that is the man to learn from. | 0:12:17 | 0:12:18 | |
Coming up, James cooks fillet steak with a classic bearnaise and fries | 0:12:18 | 0:12:22 | |
for William Gaminara, | 0:12:22 | 0:12:23 | |
but first it's over to Rick Stein who is on the trail | 0:12:23 | 0:12:25 | |
of the great British steak-and-kidney pudding. | 0:12:25 | 0:12:28 | |
This pyramid here is the tomb of Mad Jack Fuller, | 0:12:37 | 0:12:41 | |
who weighed 22st when he died. | 0:12:41 | 0:12:44 | |
And rumour has it that he was interred sitting at a table | 0:12:44 | 0:12:48 | |
with a meal in front of him, | 0:12:48 | 0:12:50 | |
a bottle of claret within arm's reach, | 0:12:50 | 0:12:52 | |
wearing dinner clothes and a top hat. | 0:12:52 | 0:12:55 | |
He was obviously well loved cos there's a poem written about him | 0:12:55 | 0:12:59 | |
which says, "May his soul rest in peace | 0:12:59 | 0:13:02 | |
"or travel happily over elysian fields, | 0:13:02 | 0:13:05 | |
"for in Sussex, he was a good man." | 0:13:05 | 0:13:07 | |
Another reason why Mad Jack grew so large could be that | 0:13:09 | 0:13:13 | |
Mrs Beeton first discovered | 0:13:13 | 0:13:14 | |
the recipe for steak-and-kidney pudding in this county. | 0:13:14 | 0:13:18 | |
And it was probably made using the meat from these Sussex Red cattle. | 0:13:18 | 0:13:23 | |
Finding rare breeds is one thing, | 0:13:23 | 0:13:25 | |
but being able to buy the meat from a butcher | 0:13:25 | 0:13:28 | |
who gets it straight from the farm is a joy. | 0:13:28 | 0:13:31 | |
Jamie Wickens' shop is tucked away on the edge of Winchelsea. | 0:13:31 | 0:13:35 | |
All of his meat is local - the lamb is from Romney Marsh. | 0:13:35 | 0:13:38 | |
But it's the beef that excites me. | 0:13:38 | 0:13:40 | |
Just look at that marbling! | 0:13:40 | 0:13:42 | |
I've a real passion for the native breeds. | 0:13:42 | 0:13:48 | |
Wherever you are in the country, | 0:13:48 | 0:13:50 | |
you should support the farming community around you | 0:13:50 | 0:13:53 | |
because there's plenty of good products out there, | 0:13:53 | 0:13:56 | |
all to be utilised. | 0:13:56 | 0:13:58 | |
Yeah. And you should do it more often. | 0:13:58 | 0:14:00 | |
Did you know that the very first recipe for steak-and-kidney pudding | 0:14:00 | 0:14:04 | |
-actually came from Sussex? -I do now! | 0:14:04 | 0:14:07 | |
THEY LAUGH | 0:14:07 | 0:14:08 | |
So, what's the secret of a great steak-and-kidney pudding? | 0:14:08 | 0:14:12 | |
Well, I think just steak and ox kidneys, a bit of thyme, | 0:14:12 | 0:14:17 | |
onion, stock, salt, pepper, and that's about it. | 0:14:17 | 0:14:21 | |
I mean, lots of people like to add bits and bobs, | 0:14:21 | 0:14:24 | |
Worcester sauce, and they like to really hard-fry the meat | 0:14:24 | 0:14:27 | |
and make it all dark, but I think it's all about subtlety, | 0:14:27 | 0:14:31 | |
and just putting everything in the pudding and leaving it to cook | 0:14:31 | 0:14:35 | |
very gently, to steam away for about four hours. | 0:14:35 | 0:14:38 | |
So, first of all, the pastry for the pudding, | 0:14:38 | 0:14:41 | |
and it's got to be suet pastry, of course. | 0:14:41 | 0:14:44 | |
So, you take self-raising flour, and sieve it through a sieve | 0:14:44 | 0:14:48 | |
into a large bowl with some salt. | 0:14:48 | 0:14:50 | |
Then you add the suet, and it can be prepared suet, of course, | 0:14:50 | 0:14:54 | |
and then you add water, | 0:14:54 | 0:14:56 | |
and stir it together with a wooden spoon | 0:14:56 | 0:14:58 | |
till it all collects together. | 0:14:58 | 0:15:00 | |
Then you get your hands in, | 0:15:02 | 0:15:03 | |
and you can speedily see whether it's a bit on the dry side. | 0:15:03 | 0:15:06 | |
Maybe you need to add a little bit more water. | 0:15:06 | 0:15:09 | |
Work it all together, then out onto a lightly floured board. | 0:15:09 | 0:15:14 | |
And what I like to use here is marble. | 0:15:14 | 0:15:16 | |
It's much the best surface for making any sort of pastry. | 0:15:16 | 0:15:20 | |
And then roll it out into a large disc, | 0:15:20 | 0:15:23 | |
about 12, 14 inches in diameter. | 0:15:23 | 0:15:26 | |
Now, then, to get it to fit in easily, | 0:15:26 | 0:15:28 | |
just cut a quarter of the pastry away | 0:15:28 | 0:15:31 | |
so you've got, like, a three-quarter piece, | 0:15:31 | 0:15:33 | |
and then fold those three quarters over, | 0:15:33 | 0:15:36 | |
just put the point in the centre of the buttered pudding basin, | 0:15:36 | 0:15:41 | |
and just ease it out, round. | 0:15:41 | 0:15:42 | |
I'm using rump steak here, and kidneys, and the ratio is about | 0:15:44 | 0:15:48 | |
three-quarters steak to one-quarter kidneys. | 0:15:48 | 0:15:51 | |
Next, I've added two chopped onions and some thyme - | 0:15:51 | 0:15:54 | |
that's very important to me - and lots of parsley and some flour. | 0:15:54 | 0:15:59 | |
Now, the flour is just to thicken the sauce slightly at the end. | 0:15:59 | 0:16:03 | |
And finally, the seasoning. | 0:16:03 | 0:16:04 | |
Salt and so much black pepper - I go mad in a steak-and-kidney pudding | 0:16:04 | 0:16:08 | |
with black pepper, but I love that heat that comes out in the dish. | 0:16:08 | 0:16:12 | |
And really, it's as simple as that. It's the glory of British cooking. | 0:16:12 | 0:16:16 | |
Why bother to make it more difficult when it tastes so perfect as it is? | 0:16:16 | 0:16:20 | |
And now beef stock - about a pint of that - and just brush the top | 0:16:20 | 0:16:25 | |
of the suet pastry with water, and on goes the lid. | 0:16:25 | 0:16:29 | |
I like covering my pudding in a tea towel. | 0:16:29 | 0:16:31 | |
You can use foil, but the traditional look | 0:16:31 | 0:16:34 | |
of the pudding steaming away fills me with anticipation. | 0:16:34 | 0:16:38 | |
Put it gently inside that big saucepan, | 0:16:38 | 0:16:42 | |
put a lid on the top, and leave it for four hours, but as I said, | 0:16:42 | 0:16:46 | |
check it about every half an hour to an hour, just to make sure | 0:16:46 | 0:16:49 | |
there's enough water in there and it's not boiling dry. | 0:16:49 | 0:16:52 | |
And that's it. | 0:16:52 | 0:16:54 | |
After about three to four hours of gentle steaming, you lift it out... | 0:16:56 | 0:17:01 | |
and notice how the top is all domed up. | 0:17:01 | 0:17:03 | |
The joy of steak-and-kidney pudding is when you dig that spoon | 0:17:04 | 0:17:07 | |
into the top of the pudding and lift out a wedge | 0:17:07 | 0:17:10 | |
and smell the aroma | 0:17:10 | 0:17:12 | |
and see the long, slow-cooked meat and onions underneath. | 0:17:12 | 0:17:16 | |
And what to drink with it? | 0:17:16 | 0:17:18 | |
Well, it was made for old claret. | 0:17:18 | 0:17:21 | |
And brussels sprouts. It's got to be - | 0:17:21 | 0:17:24 | |
no other vegetable goes so well - and just some boiled potatoes. | 0:17:24 | 0:17:28 | |
'I came here to Stone House Manor in the village of Rushlake Green | 0:17:34 | 0:17:38 | |
'because...well, it's where I'm staying tonight, | 0:17:38 | 0:17:41 | |
'and Jane Dunn, who runs it, is a first-class cook.' | 0:17:41 | 0:17:44 | |
Come on, Chalky. | 0:17:44 | 0:17:46 | |
'Now, if it ain't in her walled garden, it's not on the menu.' | 0:17:46 | 0:17:50 | |
Oh, that's verbena, isn't it? | 0:17:52 | 0:17:54 | |
That's Verbena, which is wonderful for teas, | 0:17:54 | 0:17:57 | |
and I put it sometimes with sole. | 0:17:57 | 0:17:59 | |
-Shouldn't be telling you this! -You can! You know? -Yes. | 0:17:59 | 0:18:03 | |
Cos it's absolutely delicious, it has a really good, lemony taste. | 0:18:03 | 0:18:07 | |
-Makes jolly nice ice cream, actually. -I should think wonderful. | 0:18:07 | 0:18:10 | |
Really does. | 0:18:10 | 0:18:11 | |
It must give a whole sort of different dimension to cooking, | 0:18:11 | 0:18:14 | |
to have a garden like this and to be able to draw... | 0:18:14 | 0:18:17 | |
Well, just think of it - in the evening when you're cooking, | 0:18:17 | 0:18:20 | |
if you've forgotten something, you can rush out, get a herb or two | 0:18:20 | 0:18:23 | |
and put herbs on the plate to make things... | 0:18:23 | 0:18:26 | |
People look at things like nasturtiums and say, | 0:18:26 | 0:18:29 | |
"Good heavens, you can't eat that." But they do! | 0:18:29 | 0:18:32 | |
I mean, that soup we had last night, the parsley soup, I mean, | 0:18:32 | 0:18:35 | |
who would have thought of making a soup out of parsley? | 0:18:35 | 0:18:38 | |
I mean, it was lovely. | 0:18:38 | 0:18:39 | |
Well, it's just, when you have all these people to stay, | 0:18:39 | 0:18:42 | |
and they want soup every night - Americans are mad on soup - | 0:18:42 | 0:18:46 | |
and you've just got to dream up kind of, you know, new soups, | 0:18:46 | 0:18:49 | |
so I went into the garden, saw the parsley, thought, | 0:18:49 | 0:18:51 | |
"Well, let's try it!" | 0:18:51 | 0:18:53 | |
-So, it's not an old traditional recipe? -I suspect it probably is. | 0:18:53 | 0:18:58 | |
You just roughly chop the parsley, | 0:19:01 | 0:19:03 | |
and you use the stalks as well in the soup. | 0:19:03 | 0:19:06 | |
Take an ounce or two of butter and melt it on a medium heat. | 0:19:06 | 0:19:09 | |
Then throw in the parsley and some chopped leeks, | 0:19:09 | 0:19:12 | |
and as we so often in the trade say, sweat the vegetables, | 0:19:12 | 0:19:15 | |
which means gently fry them without colour. | 0:19:15 | 0:19:18 | |
Now add some potatoes. | 0:19:18 | 0:19:20 | |
They're going to thicken the soup and add flavour and, finally, | 0:19:20 | 0:19:24 | |
some stock - just some light chicken stock. | 0:19:24 | 0:19:27 | |
Bring the soup to the boil and leave it to simmer, | 0:19:27 | 0:19:30 | |
and that will give you time to make the chive cream. | 0:19:30 | 0:19:33 | |
Just chop up some chives finely and whisk a little cream, | 0:19:33 | 0:19:37 | |
and just fold the two together. | 0:19:37 | 0:19:39 | |
Now, I've kept a handful of parsley leaves back, | 0:19:39 | 0:19:42 | |
and I'm going to add them just at the last minute | 0:19:42 | 0:19:44 | |
before I liquidise everything. | 0:19:44 | 0:19:46 | |
That simply gives a super fresh, bright, deep-green colour. | 0:19:46 | 0:19:50 | |
I turn on the machine, blend quickly | 0:19:50 | 0:19:52 | |
and pour the soup back into the saucepan. | 0:19:52 | 0:19:55 | |
You don't need to sieve it - there's no stalky bits to take out. | 0:19:55 | 0:19:59 | |
Add a little double cream, | 0:19:59 | 0:20:01 | |
season with salt and freshly ground black pepper, and serve. | 0:20:01 | 0:20:04 | |
What could be easier? | 0:20:04 | 0:20:06 | |
And add that tablespoon of chive cream right at the end. | 0:20:06 | 0:20:10 | |
And that parsley soup would be great on a cold and windy day like today. | 0:20:15 | 0:20:19 | |
Now, for this week's masterclass, | 0:20:19 | 0:20:21 | |
I thought I'd address one of those ingredients we get a lot of letters | 0:20:21 | 0:20:24 | |
about, to be honest - the potato, and which variety goes with which. | 0:20:24 | 0:20:26 | |
So, I thought, seeing as Sean's over here, | 0:20:26 | 0:20:28 | |
we're bringing over some Jersey Royal potatoes as well. | 0:20:28 | 0:20:31 | |
But we start off over here with the larger ones. | 0:20:31 | 0:20:33 | |
Now, King Edwards - I've labelled these cos it's easier | 0:20:33 | 0:20:35 | |
for you as well - King Edwards, chips, mash, roast, | 0:20:35 | 0:20:38 | |
all-purpose potatoes, I think, particularly if you're going | 0:20:38 | 0:20:41 | |
to use these for roast potatoes, they're fantastic for it. | 0:20:41 | 0:20:43 | |
Remember, boiling salted water, take it out, | 0:20:43 | 0:20:45 | |
literally shake the pan once you've drained them off, then roast them | 0:20:45 | 0:20:48 | |
over a little bit of oil or some duck fat, that kind of stuff. | 0:20:48 | 0:20:50 | |
Rooster potatoes - I would wait probably about another month | 0:20:50 | 0:20:53 | |
for these before I start turning them into chips and bits and pieces, | 0:20:53 | 0:20:57 | |
but they're also very good for mash and roast. | 0:20:57 | 0:21:00 | |
Any potato that's good for baking is very, very good for mashed potato, | 0:21:00 | 0:21:04 | |
cos it's that floury sort of thing that we need. | 0:21:04 | 0:21:07 | |
Desiree, which we've got - general all-purpose potatoes, | 0:21:07 | 0:21:09 | |
good for everything, really, this one. | 0:21:09 | 0:21:11 | |
Great for gratin dauphinois, as well, | 0:21:11 | 0:21:13 | |
because it actually sticks together just a little bit. | 0:21:13 | 0:21:15 | |
Maris Pipers - another all-purpose one, baking, boiling, | 0:21:15 | 0:21:18 | |
mashed potatoes, a great one if you're going to do mashed potato, | 0:21:18 | 0:21:22 | |
this is the one, really, I would look for, as well. | 0:21:22 | 0:21:25 | |
Anya potatoes. | 0:21:25 | 0:21:26 | |
These are great for salads, and we talked about Jersey Royal potatoes. | 0:21:26 | 0:21:29 | |
When Jerseys are not in season, these are a good one to go for. | 0:21:29 | 0:21:31 | |
They've got a slight nutty flavour to them, | 0:21:31 | 0:21:33 | |
and if you boil them and let them go cold, they're brilliant | 0:21:33 | 0:21:36 | |
if you fry them off, a bit like the potatoes that were left over from | 0:21:36 | 0:21:38 | |
Sunday roast that your mother would fry off in the morning. | 0:21:38 | 0:21:41 | |
Well, that was probably me... with butter over the top. | 0:21:41 | 0:21:43 | |
But with a little bit of garlic and rosemary, these are wonderful, | 0:21:43 | 0:21:46 | |
wonderful things, and things to look for, as well. | 0:21:46 | 0:21:48 | |
New potatoes - slightly early in the season for these ones, | 0:21:48 | 0:21:51 | |
these are called early crop new potatoes, | 0:21:51 | 0:21:53 | |
great in salads and boiled, just simply, as we do, | 0:21:53 | 0:21:55 | |
but of course, this time of year, we really don't want to be talking | 0:21:55 | 0:21:58 | |
about that, it's a bit of an insult round here, isn't it, that one? | 0:21:58 | 0:22:01 | |
You want to be talking about these ones - Jersey Royal potatoes. | 0:22:01 | 0:22:03 | |
Try and leave the skins on where possible - just wash them. | 0:22:03 | 0:22:06 | |
Don't scrape them, because if you scratch the skins off, I think | 0:22:06 | 0:22:09 | |
you lose a lot of the flavour as well, so keep them like that. | 0:22:09 | 0:22:12 | |
So, for this one, I thought I'd use one of each, really, | 0:22:12 | 0:22:14 | |
and we'll find out which potato has good chips for this one. | 0:22:14 | 0:22:17 | |
I'm going to do steak, chips and bearnaise sauce, | 0:22:17 | 0:22:20 | |
so those are your... | 0:22:20 | 0:22:21 | |
basically seven potatoes we've gone through there. | 0:22:21 | 0:22:23 | |
There are loads more around in the supermarkets as well. | 0:22:23 | 0:22:26 | |
I'm going to do, basically, a steak and chips | 0:22:26 | 0:22:28 | |
with a little bearnaise sauce to go with it, | 0:22:28 | 0:22:30 | |
so we'll slice these through. | 0:22:30 | 0:22:32 | |
I'm actually going to leave the skins on these ones as well. | 0:22:32 | 0:22:35 | |
Which is the best for roasting? Are those good for roasting? | 0:22:35 | 0:22:37 | |
Well, personally, out of all of them, | 0:22:37 | 0:22:40 | |
-I would use the King Edwards for roasting. -Right. -That would be my... | 0:22:40 | 0:22:43 | |
-I don't know... -King Edward, yeah. | 0:22:43 | 0:22:44 | |
Do you put fat on them or do you just put them straight in the oven? | 0:22:44 | 0:22:47 | |
No, I would basically chop them up into decent sort of pieces, | 0:22:47 | 0:22:50 | |
I would put them in a pan, cold water, with salt, | 0:22:50 | 0:22:53 | |
I'd bring them to the boil, and then I cook them | 0:22:53 | 0:22:55 | |
for no more than about a minute or two, | 0:22:55 | 0:22:57 | |
and then basically drain them off, | 0:22:57 | 0:22:59 | |
and then put them back in the pan, and just shake them with the lid on, | 0:22:59 | 0:23:02 | |
and that will just break the outside of the potatoes, and then, | 0:23:02 | 0:23:05 | |
in a tray, with, erm... | 0:23:05 | 0:23:07 | |
..hot fat, goose fat or dripping or oil or something like that, | 0:23:08 | 0:23:11 | |
and then they roast in the oven, but that's how I do it, | 0:23:11 | 0:23:14 | |
so parboil them first of all. We're going to serve that with steak. | 0:23:14 | 0:23:16 | |
I'm going to get this on first of all, | 0:23:16 | 0:23:18 | |
cos I don't exactly know how you want your steak. | 0:23:18 | 0:23:20 | |
Hopefully it's not well done, cos if it's well done, we've had it! | 0:23:20 | 0:23:24 | |
-How do you want it? -Medium rare would be good. | 0:23:24 | 0:23:27 | |
Medium rare - sounds good to me. | 0:23:27 | 0:23:29 | |
Little bit of oil in the pan, touch of salt... I'm going to get that... | 0:23:29 | 0:23:32 | |
I've heard stories of chefs sneering quietly in the kitchen | 0:23:32 | 0:23:36 | |
when orders come through for well-done steaks. | 0:23:36 | 0:23:38 | |
Doesn't bother me in the slightest, you can have whatever you want. | 0:23:38 | 0:23:41 | |
It would have just been cut a lot thinner if you wanted | 0:23:41 | 0:23:43 | |
-a well-done steak. -I'd agree with that. -Yeah. | 0:23:43 | 0:23:45 | |
So, first of all, I mean, congratulations on Silent witness, | 0:23:45 | 0:23:48 | |
because ten years you've been in the show. | 0:23:48 | 0:23:50 | |
Can't believe it's been running since 1996. | 0:23:50 | 0:23:52 | |
Yes, I mean, I didn't join it till it had been going about four years. | 0:23:52 | 0:23:56 | |
-Yeah. -So in those days, Amanda Burton was the kind of... | 0:23:56 | 0:24:01 | |
single regular in it, and I think she felt she needed a bit of help. | 0:24:01 | 0:24:06 | |
It's a big show to sustain on your own, so Tom Ward and I joined | 0:24:06 | 0:24:12 | |
at that point and were her kind of sidekicks, | 0:24:12 | 0:24:14 | |
and then eventually, after a short while, she left, and we stayed on. | 0:24:14 | 0:24:18 | |
But do you think the base of it and the success of it is based on | 0:24:18 | 0:24:22 | |
the large characters in the cast, but quite a small cast? | 0:24:22 | 0:24:25 | |
-There's only three main characters. -Yeah. | 0:24:25 | 0:24:27 | |
There's only three regular characters, but I think, really... | 0:24:27 | 0:24:32 | |
..the secret of it is... | 0:24:33 | 0:24:35 | |
like all crime stories, people love a puzzle, | 0:24:35 | 0:24:37 | |
they love a mystery, and they love trying to work out, you know, | 0:24:37 | 0:24:40 | |
what the mystery is, and getting ahead of the people who are | 0:24:40 | 0:24:43 | |
supposed to be working it out, and the thing they've always... | 0:24:43 | 0:24:46 | |
Cos the show has changed quite a lot over those ten years, | 0:24:46 | 0:24:49 | |
it's evolved slowly, and you notice it more if you go back and watch | 0:24:49 | 0:24:54 | |
one of the old episodes now, it really is a very different animal. | 0:24:54 | 0:24:56 | |
It is, cos, I mean, it's a lot darker, | 0:24:56 | 0:24:58 | |
the storylines are a lot darker, and... | 0:24:58 | 0:25:00 | |
Yes, I think that's probably true. | 0:25:00 | 0:25:02 | |
From my end of things, we never quite know, | 0:25:02 | 0:25:04 | |
cos when you see it on the page, it always looks pretty gruesome, | 0:25:04 | 0:25:08 | |
there are always pretty nasty things happening. | 0:25:08 | 0:25:10 | |
But you never quite know what's going to be shown, | 0:25:10 | 0:25:13 | |
how much is going to be lost in the edit. | 0:25:13 | 0:25:15 | |
So it's always a bit of a surprise for me, | 0:25:15 | 0:25:18 | |
when I watch it back, as to how gruesome it is or not. | 0:25:18 | 0:25:21 | |
-Yeah. -But it has changed over the ten years, and I think, still, | 0:25:21 | 0:25:26 | |
the thing that they've hung on to is the fact that this idea, | 0:25:26 | 0:25:32 | |
this dead body can produce the secret, | 0:25:32 | 0:25:34 | |
the answer to whatever the crime happens to be in any given week. | 0:25:34 | 0:25:37 | |
Cos you must have an advantage cos your family are in... | 0:25:37 | 0:25:41 | |
Not in the trade, but medical trade, anyway. | 0:25:41 | 0:25:44 | |
They are, yes. My mother is a doctor and my sister is a doctor. | 0:25:44 | 0:25:49 | |
Do you still phone them up for advice? | 0:25:49 | 0:25:51 | |
Well, I phone my sister sometimes, | 0:25:51 | 0:25:53 | |
cos we have to say some very long words on occasions. | 0:25:53 | 0:25:56 | |
So I phone her up and say, "How the hell do you say this?" | 0:25:56 | 0:25:59 | |
She's pretty good on that. | 0:25:59 | 0:26:00 | |
It must've helped, of course, | 0:26:00 | 0:26:02 | |
cos you did three years of Casualty as well before this. | 0:26:02 | 0:26:04 | |
I did a stint on Casualty, certainly. | 0:26:04 | 0:26:06 | |
But that was quite a while ago. | 0:26:06 | 0:26:08 | |
But there was a point a while ago when I realised I'd played | 0:26:08 | 0:26:13 | |
on stage, on the radio and on television | 0:26:13 | 0:26:17 | |
nine doctors in a row. | 0:26:17 | 0:26:19 | |
You mentioned radio, cos we learned something today, | 0:26:19 | 0:26:22 | |
-the guys over there - The Archers. -Ah, yeah! | 0:26:22 | 0:26:25 | |
We knew what it was, but didn't know what it was. | 0:26:25 | 0:26:27 | |
-You'd kind of vaguely heard of it. -But never listened to it! | 0:26:27 | 0:26:30 | |
But you were a part of it as well. | 0:26:30 | 0:26:32 | |
I was, yes, I was a doctor in that as well. | 0:26:32 | 0:26:34 | |
That must be about... I can't remember. | 0:26:34 | 0:26:37 | |
About ten years ago, I should think. | 0:26:37 | 0:26:39 | |
Before all this, travel was a big thing. | 0:26:39 | 0:26:41 | |
You mentioned South Africa, you got influences with the coconut | 0:26:41 | 0:26:44 | |
in the food heaven, that kind of stuff. | 0:26:44 | 0:26:46 | |
But it wasn't a conventional start for you, was it, | 0:26:46 | 0:26:48 | |
in terms of the acting career at the very beginning? | 0:26:48 | 0:26:50 | |
Well, no. I didn't... | 0:26:50 | 0:26:53 | |
I did languages. I did French and German when I was at university. | 0:26:53 | 0:26:58 | |
But what is the connection with Hong Kong and that kind of thing? | 0:26:58 | 0:27:01 | |
I then got a job in Hong Kong working with a theatre company | 0:27:01 | 0:27:06 | |
that was half Chinese and half English. | 0:27:06 | 0:27:11 | |
So there were six British actors and six Chinese actors, | 0:27:11 | 0:27:15 | |
and we lived in Hong Kong for six months | 0:27:15 | 0:27:17 | |
and we used to do three plays in Chinese | 0:27:17 | 0:27:20 | |
and three plays in English. | 0:27:20 | 0:27:21 | |
And for the English plays, obviously, | 0:27:21 | 0:27:23 | |
the British actors took the lead parts, | 0:27:23 | 0:27:25 | |
and for the Chinese plays, the Chinese actors took the big parts. | 0:27:25 | 0:27:28 | |
But we still had a few lines, which we had to do in Cantonese. | 0:27:28 | 0:27:33 | |
So we'd learn... | 0:27:33 | 0:27:34 | |
It's a very difficult language, Cantonese, cos it's tonal. | 0:27:34 | 0:27:36 | |
-I'm sure it is! -So you if say "pong", | 0:27:36 | 0:27:39 | |
it's different from "PONG!" or "pong" - | 0:27:39 | 0:27:41 | |
they mean different things. | 0:27:41 | 0:27:42 | |
So you had to get it right. | 0:27:42 | 0:27:44 | |
And occasionally, you'd learn your lines parrot fashion, | 0:27:44 | 0:27:48 | |
and if you got it wrong, the audience told you very fast. | 0:27:48 | 0:27:50 | |
-Oh, do they? -Yeah. | 0:27:50 | 0:27:52 | |
Right, what we're going to do | 0:27:52 | 0:27:53 | |
is just run through the little bearnaise sauce we've got in here. | 0:27:53 | 0:27:56 | |
It's basically just chopped... | 0:27:56 | 0:27:58 | |
I actually keep the pieces of chopped raw onion, | 0:27:58 | 0:28:00 | |
chopped shallot in here. | 0:28:00 | 0:28:02 | |
We've got tarragon, got a bit of tarragon vinegar in here, | 0:28:02 | 0:28:05 | |
just to give it a little bit of a kick. | 0:28:05 | 0:28:06 | |
This is a hollandaise with egg yolks | 0:28:06 | 0:28:08 | |
and sort of melted cooled butter in there. | 0:28:08 | 0:28:12 | |
A bit of salt. | 0:28:12 | 0:28:13 | |
A bit of black pepper. | 0:28:13 | 0:28:15 | |
The steaks, in the oven, cooking medium rare. | 0:28:15 | 0:28:18 | |
The chips...are about a minute away. | 0:28:18 | 0:28:21 | |
Oh, that is not bad. There you go. | 0:28:22 | 0:28:23 | |
Don't be scared to put steak in the oven. | 0:28:23 | 0:28:26 | |
A lot of people, when they're doing this, | 0:28:26 | 0:28:27 | |
will just literally try and cook it all the way through, | 0:28:27 | 0:28:30 | |
particularly if the steaks are a lot thicker. | 0:28:30 | 0:28:32 | |
The idea is, a lot of chefs in the restaurants and everything, | 0:28:32 | 0:28:36 | |
what we do is we just basically pop them in the oven | 0:28:36 | 0:28:38 | |
and treat them like a little mini roast joint, really, with this one. | 0:28:38 | 0:28:42 | |
Finish it off, of course, with a little bit of butter. | 0:28:42 | 0:28:44 | |
So, what can we look forward to on Silent Witness coming up? | 0:28:44 | 0:28:47 | |
Because your character is becoming a much more influential part of | 0:28:47 | 0:28:51 | |
the storyline, not just in the character he plays, | 0:28:51 | 0:28:54 | |
but also the personal life that he plays as well. | 0:28:54 | 0:28:57 | |
Yeah. | 0:28:57 | 0:28:58 | |
Well, we always try to give a bit of a back story to the characters | 0:28:58 | 0:29:02 | |
in their domestic lives and private lives, | 0:29:02 | 0:29:04 | |
and certainly stuff is happening with Leo this year. | 0:29:04 | 0:29:08 | |
Um... | 0:29:08 | 0:29:10 | |
Er, a lot of kissing seems to be going on, for one thing. | 0:29:11 | 0:29:14 | |
-Which is all right for you! -Which is... | 0:29:14 | 0:29:17 | |
It's become a contractual obligation now. | 0:29:17 | 0:29:20 | |
So, yeah, the last couple of episodes, yes, very much focus on... | 0:29:20 | 0:29:26 | |
We've got a story set in a prison coming up, I think, this weekend... | 0:29:26 | 0:29:30 | |
-I bet you can't give too much away. -..which is as gruesome as others. | 0:29:30 | 0:29:33 | |
-Sorry? -I know you can't give too much away. | 0:29:33 | 0:29:35 | |
No, I do not think there's anything too much I can reveal. | 0:29:35 | 0:29:40 | |
And then we've got a story which is about kind of exorcisms | 0:29:40 | 0:29:44 | |
and things like that for the last episode, | 0:29:44 | 0:29:46 | |
which is interesting, very interesting. | 0:29:46 | 0:29:48 | |
Right, I'm just going to take the steak off now. | 0:29:48 | 0:29:50 | |
That's hopefully medium rare for you. | 0:29:50 | 0:29:52 | |
Then, of course, we've got a little bit of the pan juices. | 0:29:52 | 0:29:56 | |
Remember to use this. | 0:29:56 | 0:29:57 | |
Now, this is proper grub. | 0:29:59 | 0:30:01 | |
There's going to be sort of 10% of the nation | 0:30:01 | 0:30:03 | |
waking up with a hangover. | 0:30:03 | 0:30:05 | |
Chef's grub, yeah. | 0:30:05 | 0:30:06 | |
Steak, chips, bearnaise sauce. To me... | 0:30:06 | 0:30:10 | |
I don't know what potatoes are in there, but there was those three. | 0:30:10 | 0:30:13 | |
It looks very nice. | 0:30:13 | 0:30:15 | |
Is it true about the hangover - does it really work? | 0:30:15 | 0:30:17 | |
I reckon it does, actually, steak and chips. but... | 0:30:17 | 0:30:19 | |
-Hang on, I'll tell you. -It's pretty good, but... | 0:30:19 | 0:30:23 | |
With that bearnaise sauce, I think, particularly with steak, | 0:30:25 | 0:30:27 | |
I just thought it was one of the classic sauces. | 0:30:27 | 0:30:29 | |
Tarragon is the main flavour you've got in there as well. | 0:30:29 | 0:30:32 | |
But, literally, it's just...delicious. | 0:30:32 | 0:30:36 | |
-That is very good. -Keep the shallots in there as well. | 0:30:36 | 0:30:39 | |
Don't forget that tarragon vinegar. | 0:30:39 | 0:30:40 | |
Great little potato masterclass there. | 0:30:44 | 0:30:46 | |
Hope you were all taking notes. | 0:30:46 | 0:30:47 | |
Now, today we're taking a look back at some of the most delicious dishes | 0:30:47 | 0:30:50 | |
from the Saturday Kitchen store cupboard, | 0:30:50 | 0:30:52 | |
and there's still lots more to come. | 0:30:52 | 0:30:53 | |
Up next is Dan Doherty with the ultimate comfort food. | 0:30:53 | 0:30:56 | |
Meatballs - but this is quite special. | 0:30:58 | 0:31:00 | |
Yeah, well, I think meatballs are the ultimate comfort food. | 0:31:00 | 0:31:02 | |
So, you know, we do pimp it up a little bit, | 0:31:02 | 0:31:04 | |
but ultimately, the thing we've got, | 0:31:04 | 0:31:06 | |
minced pork, some fennel salami, | 0:31:06 | 0:31:08 | |
which gives it a nice bit of subtle anise flavour. | 0:31:08 | 0:31:11 | |
Some fennel seeds. | 0:31:11 | 0:31:13 | |
Some breadcrumbs, fresh breadcrumbs, | 0:31:13 | 0:31:14 | |
to absorb those juices, but not too many. | 0:31:14 | 0:31:16 | |
And this, what I'm doing here, is part of the dish as well, | 0:31:16 | 0:31:19 | |
but this is caramelised onions, really. | 0:31:19 | 0:31:21 | |
Yeah, just to enrichen the gravy a little bit | 0:31:21 | 0:31:23 | |
-so it has a bit more depth and a bit more body. -OK. | 0:31:23 | 0:31:26 | |
Now, we're going to actually make our own ricotta for this one. | 0:31:26 | 0:31:29 | |
That's right. | 0:31:29 | 0:31:31 | |
So starting with the meatballs, what have you got in here? | 0:31:31 | 0:31:33 | |
Tell us about this...that you've got there, the fennel. | 0:31:33 | 0:31:36 | |
This is just a nice fennel salami you get from a good deli | 0:31:36 | 0:31:39 | |
and, again, that sort of pork fat cured meat | 0:31:39 | 0:31:43 | |
just goes in there and helps bring out all the flavours, | 0:31:43 | 0:31:45 | |
and with the ricotta, it's so easy to make. | 0:31:45 | 0:31:48 | |
I think it's worthwhile. | 0:31:48 | 0:31:50 | |
You can get it hung in the fridge for two or three days. | 0:31:50 | 0:31:53 | |
And it kind of firms up, and you can use it, spread it on toast | 0:31:53 | 0:31:56 | |
or stick it in a dish like this. | 0:31:56 | 0:31:57 | |
Now, unlike Cyrus used the soft one, | 0:31:57 | 0:31:59 | |
this is generally quite a hard salami as well. | 0:31:59 | 0:32:02 | |
Yeah, I mean, it's nice to get a bit of bite as well. | 0:32:02 | 0:32:04 | |
The minced pork itself is quite soft and... | 0:32:04 | 0:32:06 | |
See, I like a bit of texture in there. | 0:32:06 | 0:32:08 | |
Would you say the key to this, as well, | 0:32:08 | 0:32:10 | |
is the fresh breadcrumbs you put in there? | 0:32:10 | 0:32:12 | |
Cos you won't want to use the dry crumbs, | 0:32:12 | 0:32:14 | |
it dries up too much. | 0:32:14 | 0:32:15 | |
Yeah, the dry crumbs have their use in certain dishes, | 0:32:15 | 0:32:18 | |
but for this, the fresh stops it from drying out too much, so you get a nice... | 0:32:18 | 0:32:22 | |
You don't want too much of a bounce in a meatball. | 0:32:22 | 0:32:24 | |
Right. Ricotta. So... | 0:32:24 | 0:32:26 | |
-Scald the milk. -Scald the milk. | 0:32:26 | 0:32:28 | |
Very, very hot pan. | 0:32:28 | 0:32:30 | |
Just before it comes to boiling, a squeeze of lemon, | 0:32:30 | 0:32:33 | |
a pinch of salt, wait ten minutes and it's done. | 0:32:33 | 0:32:36 | |
-And that's it. -It doesn't get any easier than that. | 0:32:36 | 0:32:38 | |
OK. Now, on here, we've got a mixture of... | 0:32:38 | 0:32:41 | |
We'd have chicken on here, normally, but with some... | 0:32:41 | 0:32:45 | |
-I can't say the word - leek. -Yeah. | 0:32:45 | 0:32:47 | |
Celery, thyme, onion, peppercorns. | 0:32:47 | 0:32:49 | |
You've made a simple stock, chicken stock. | 0:32:49 | 0:32:51 | |
Yeah, that's simmering on the side | 0:32:51 | 0:32:53 | |
and we'll ladle that into the meatballs once it gets going. | 0:32:53 | 0:32:55 | |
The idea is you fry the meatballs, add some sliced fennel, | 0:32:55 | 0:32:58 | |
the onion jam, and then you make that kind of | 0:32:58 | 0:33:01 | |
-buttery chicken stock gravy around it. -Right. | 0:33:01 | 0:33:03 | |
So, tell us about the restaurant, then, | 0:33:05 | 0:33:07 | |
cos it's a 24-hour-a-day operation, isn't it? | 0:33:07 | 0:33:09 | |
Yeah, tell me about it! | 0:33:09 | 0:33:11 | |
Well, tell us about it. | 0:33:11 | 0:33:13 | |
I'm in a constant state of jet lag now! | 0:33:13 | 0:33:14 | |
It's all good - we are at the top of the skyscraper. | 0:33:14 | 0:33:18 | |
We are open 24 hours a day in an area of the city | 0:33:18 | 0:33:21 | |
which isn't really known for being open late at night. | 0:33:21 | 0:33:24 | |
You know, we're in the financial area, | 0:33:24 | 0:33:26 | |
so it's generally pretty quiet. | 0:33:26 | 0:33:28 | |
-Right. -You know, lunchtime is the normal trade so, for us, | 0:33:28 | 0:33:30 | |
it's a little bit different, but it's, you know... | 0:33:30 | 0:33:33 | |
-It's going well so far. -How do you cope with that? | 0:33:33 | 0:33:35 | |
The menu changes all the time throughout the day, how do you...? | 0:33:35 | 0:33:38 | |
Well, we have a breakfast menu that goes from 6 to 11, | 0:33:38 | 0:33:41 | |
and then we go into an all-day menu, | 0:33:41 | 0:33:42 | |
which is right the way till midnight. | 0:33:42 | 0:33:44 | |
-Right. -And then, late night, it gets a little bit more... | 0:33:44 | 0:33:47 | |
Comfort, more gluttonous. | 0:33:47 | 0:33:49 | |
Not gluttonous, but more sort of indulgent. | 0:33:49 | 0:33:51 | |
So Lulu likes her breakfast any time of the day. | 0:33:51 | 0:33:54 | |
Three o'clock in the morning, still get breakfast? | 0:33:54 | 0:33:56 | |
-Yeah, you can. -Oh, I know where to go! | 0:33:56 | 0:33:58 | |
-Not a full English, but it's... -Three in the morning? | 0:33:58 | 0:34:00 | |
Duck eggs baked in cream, and mushrooms and... | 0:34:00 | 0:34:03 | |
It's great to have breakfast any time of the day. | 0:34:03 | 0:34:05 | |
It's all about the indulgence, I think. | 0:34:05 | 0:34:07 | |
Right, I wouldn't cook those onions... | 0:34:07 | 0:34:09 | |
I'd cook them a lot longer than that, | 0:34:09 | 0:34:10 | |
but we haven't got time for that, so anyway... | 0:34:10 | 0:34:12 | |
The breadcrumbs, I'm cooking off, just to get a nice bit of colour. | 0:34:12 | 0:34:16 | |
-Yeah. -The fennel, do you just want this cut up into chunks? | 0:34:16 | 0:34:19 | |
-Finely sliced. -Finely sliced - all right, OK. | 0:34:19 | 0:34:21 | |
You're just getting a bit of colour on these meatballs. | 0:34:21 | 0:34:24 | |
Yeah, then we're going to chuck the fennel in, let that soften, | 0:34:24 | 0:34:26 | |
add the stock and the jam. | 0:34:26 | 0:34:28 | |
And...easy. | 0:34:28 | 0:34:30 | |
Now, since you've been on as well, you're... | 0:34:32 | 0:34:33 | |
What's this about you and a magazine? | 0:34:33 | 0:34:35 | |
You've now become, like, a guru in a magazine? | 0:34:35 | 0:34:38 | |
-Is that right? -They're your words, James. | 0:34:38 | 0:34:39 | |
I wouldn't call it a guru! | 0:34:39 | 0:34:41 | |
I'd say it's a guru, I don't know what... | 0:34:41 | 0:34:43 | |
Yeah, I'm doing a contribution for Olive Magazine, so... | 0:34:43 | 0:34:46 | |
Lulu does... | 0:34:46 | 0:34:47 | |
I'm like an agony uncle for food. | 0:34:47 | 0:34:49 | |
Not for food. | 0:34:49 | 0:34:51 | |
An agony uncle for food? | 0:34:51 | 0:34:53 | |
I'm not quite selling it, am I? | 0:34:53 | 0:34:54 | |
Right, there's the toasted breadcrumbs. | 0:34:54 | 0:34:56 | |
-We've got some toasted pine nuts there as well. -Lovely. | 0:34:56 | 0:34:59 | |
This is nearly there, we're not far off, | 0:34:59 | 0:35:01 | |
I'll just make sure these are right. | 0:35:01 | 0:35:03 | |
-Then we can swap this over, so... -Yeah. | 0:35:03 | 0:35:05 | |
What are you putting in here | 0:35:05 | 0:35:07 | |
different to what you've got in that one? | 0:35:07 | 0:35:09 | |
What I'll do is ladle the stock into there, | 0:35:09 | 0:35:11 | |
so it'll be at this stage. | 0:35:11 | 0:35:12 | |
So the fennel has cooked down and got nice and soft. | 0:35:12 | 0:35:15 | |
You can see the colour that the onion jam gives it. | 0:35:15 | 0:35:17 | |
As that comes down a little bit more, | 0:35:17 | 0:35:19 | |
we're going to add quite a lot of butter - | 0:35:19 | 0:35:21 | |
I think these things do have a lot of butter in them - | 0:35:21 | 0:35:23 | |
and let it kind of emulsify | 0:35:23 | 0:35:25 | |
and it kind of makes it a creamy, rich, buttery sauce, | 0:35:25 | 0:35:27 | |
without using any cream. | 0:35:27 | 0:35:28 | |
OK. So, your style of food, if you could say... | 0:35:28 | 0:35:31 | |
I kind of look at the menu, thinking it's modern American. | 0:35:31 | 0:35:34 | |
-Is that not right? -Yeah, I mean... It's difficult. | 0:35:34 | 0:35:36 | |
I am British and I like to use a lot of British ingredients. | 0:35:36 | 0:35:38 | |
I am inspired by lots of different things and I think, ultimately, | 0:35:38 | 0:35:41 | |
it's kind of classic flavours, | 0:35:41 | 0:35:43 | |
maybe sometimes a little bit playful. | 0:35:43 | 0:35:45 | |
People can...if you're waiting two months for a reservation, | 0:35:45 | 0:35:47 | |
they don't want egg and chips, you know? | 0:35:47 | 0:35:49 | |
Two months for a reservation?! Is that what it is? | 0:35:49 | 0:35:51 | |
Yeah, we do... | 0:35:51 | 0:35:53 | |
It has been known to get a little bit busy. | 0:35:53 | 0:35:55 | |
-Right. -We're cooking for about | 0:35:55 | 0:35:57 | |
1,000 people a day at the moment. | 0:35:57 | 0:35:59 | |
1,000 people a day? That's quite a lot of butter going in. | 0:35:59 | 0:36:01 | |
I never thought I'd say that, but that's a proper dish - look at that! | 0:36:01 | 0:36:04 | |
Yeah, the way it should be. | 0:36:04 | 0:36:06 | |
What I love about this show is, we've got a gym. | 0:36:06 | 0:36:09 | |
It's not a guy called Jim - | 0:36:09 | 0:36:11 | |
we've got a gym right outside here, and in between all this, | 0:36:11 | 0:36:13 | |
when you are watching Rick Stein, | 0:36:13 | 0:36:15 | |
I'm just outside, watching everybody at the gym. | 0:36:15 | 0:36:18 | |
Liar, liar, liar! | 0:36:18 | 0:36:20 | |
-LAUGHTER -I said "watching everybody". | 0:36:20 | 0:36:22 | |
I didn't say going to it! | 0:36:22 | 0:36:24 | |
I'm kind of looking through the window like a kid in a sweet shop. | 0:36:24 | 0:36:27 | |
Eating butter makes you fat, James. | 0:36:27 | 0:36:28 | |
They've actually got this and... | 0:36:28 | 0:36:31 | |
Yeah. I would suggest you turn up the treadmill and run a bit quicker | 0:36:31 | 0:36:34 | |
if you're going to eat this! | 0:36:34 | 0:36:36 | |
But that's quite a lot butter in there, Chef. | 0:36:36 | 0:36:38 | |
-I'm sorry. What can I say? -Don't need to apologise, it's fine. | 0:36:38 | 0:36:40 | |
You don't need to use quite so much butter... | 0:36:40 | 0:36:43 | |
It's delicious, though, nothing like butter. | 0:36:43 | 0:36:45 | |
You're going to finish this under the grill. | 0:36:45 | 0:36:47 | |
-So this is the ricotta. -This is the ricotta, so... | 0:36:47 | 0:36:50 | |
It's not quite there yet, | 0:36:50 | 0:36:51 | |
but I'll put the salt and lemon juice in anyway, | 0:36:51 | 0:36:53 | |
so you see what it looks like. | 0:36:53 | 0:36:54 | |
You'll see it instantly curdle. The idea is, you hang it in a cheesecloth | 0:36:54 | 0:36:57 | |
or a tea towel or whatever you've got, | 0:36:57 | 0:36:59 | |
let the milk, the whey, fall down, | 0:36:59 | 0:37:01 | |
then you'll be left with this beautiful soft cheese. | 0:37:01 | 0:37:05 | |
The longer you leave it, obviously, the firmer it becomes. | 0:37:05 | 0:37:07 | |
-You want to get those meatballs under the grill. -Yes. | 0:37:07 | 0:37:10 | |
The key to this, then, I take it, is using full-fat... | 0:37:10 | 0:37:13 | |
The best milk you can get, really. | 0:37:13 | 0:37:15 | |
Yes, the more fat you've got, the more ricotta you'll get. | 0:37:15 | 0:37:17 | |
There are probably cheese-makers cringing at what I'm saying, but... | 0:37:17 | 0:37:21 | |
We'll just mix that together, and the idea is it comes up... | 0:37:21 | 0:37:24 | |
You don't want it to boil, you just want it to... | 0:37:24 | 0:37:26 | |
-Just under boiling, yeah. -OK. | 0:37:26 | 0:37:30 | |
It's not far off there, | 0:37:30 | 0:37:31 | |
and it just starts to separate, which this is. | 0:37:31 | 0:37:35 | |
You can see it there, and it's... There you go, it's happening now. | 0:37:35 | 0:37:38 | |
All you do is you just take the ladle | 0:37:38 | 0:37:41 | |
and you pop this through... | 0:37:41 | 0:37:43 | |
You could do this through a tea towel, I suppose. | 0:37:43 | 0:37:45 | |
Yeah, tea towel's fine. | 0:37:45 | 0:37:47 | |
Pour that in there. | 0:37:47 | 0:37:48 | |
As long as the whey can slowly fall away. | 0:37:48 | 0:37:51 | |
And then overnight, you just leave it in the fridge. | 0:37:51 | 0:37:54 | |
Leave it hanging in the fridge, a little bowl underneath, | 0:37:54 | 0:37:56 | |
just to catch the milk. | 0:37:56 | 0:37:57 | |
That's what we end up with. | 0:37:57 | 0:37:58 | |
The idea is that, as this bakes under the grill, | 0:37:58 | 0:38:00 | |
the ricotta kind of melts into it. | 0:38:00 | 0:38:02 | |
It makes a nice cheesy... | 0:38:02 | 0:38:03 | |
You want to get that under the grill? | 0:38:03 | 0:38:05 | |
-I'll just put that on top. -OK. | 0:38:05 | 0:38:07 | |
-So is that Parmesan just going on? -Parmesan, yeah, all the way. | 0:38:08 | 0:38:11 | |
That's ready to go. | 0:38:13 | 0:38:15 | |
I'll leave you to clear up and talk about what we're going to finish this off with. | 0:38:15 | 0:38:18 | |
What would you serve this with in the restaurant? | 0:38:18 | 0:38:21 | |
You know, a nice big chunk of bread, | 0:38:21 | 0:38:23 | |
mashed potato, pasta... There's no real right or wrong. | 0:38:23 | 0:38:26 | |
It needs heavy carbs, though, I'd say, to mop up all that gravy. | 0:38:26 | 0:38:31 | |
I'd be inclined towards mashed potato or bread. | 0:38:31 | 0:38:34 | |
-Move that out of the way. -That needs about two minutes, | 0:38:34 | 0:38:37 | |
then we just garnish it with these toasted pine nuts. | 0:38:37 | 0:38:39 | |
-Yeah. -Just... | 0:38:39 | 0:38:41 | |
The oils that come off them are just gorgeous. | 0:38:41 | 0:38:43 | |
-And breadcrumbs. -And breadcrumbs, that gives it a bit of texture, so that crunchy, buttery... | 0:38:43 | 0:38:47 | |
I'm addicted to using this as a garnish. I put it on... | 0:38:47 | 0:38:49 | |
The chefs at work take the mick out of me, | 0:38:49 | 0:38:51 | |
because I put it on everything. | 0:38:51 | 0:38:52 | |
About this - how long would this last if you wanted to make this at home? | 0:38:52 | 0:38:55 | |
Depends on the quality of the milk you use, | 0:38:55 | 0:38:57 | |
but I'd say, if it's pasteurised milk, three to five days? | 0:38:57 | 0:39:00 | |
It'd just get a bit firmer... | 0:39:00 | 0:39:01 | |
I've made it with buffalo milk, which is fantastic, | 0:39:01 | 0:39:03 | |
which you can get at the supermarket. | 0:39:03 | 0:39:05 | |
-It's really heavy. -You get good buffalo milk here too now. | 0:39:05 | 0:39:08 | |
And you get some really good ricotta out of it. | 0:39:08 | 0:39:11 | |
You just see the cheese is starting to melt. | 0:39:11 | 0:39:14 | |
Stick it straight on there. There you go. | 0:39:14 | 0:39:16 | |
Move that for you. Then you can finish this off. | 0:39:16 | 0:39:19 | |
And just chunks of bread. | 0:39:21 | 0:39:24 | |
Chunks of bread - yeah, tear it off. | 0:39:24 | 0:39:26 | |
That's it, best way to eat bread, tear it up. | 0:39:26 | 0:39:28 | |
-Chunks of bread. -Breaking bread. -Yeah. Just rip it up. | 0:39:28 | 0:39:32 | |
Give us the name of this dish, then. | 0:39:32 | 0:39:34 | |
We have fennel sausage meatballs with home-made ricotta, | 0:39:34 | 0:39:36 | |
toasted breadcrumbs, fennel gravy and pine nuts. | 0:39:36 | 0:39:40 | |
Sounds pretty good to me. | 0:39:40 | 0:39:42 | |
Right, we can bring it over. | 0:39:46 | 0:39:48 | |
Come on over - I'll bring a slate to put it on. | 0:39:48 | 0:39:52 | |
Oh, we got a little skillet there. | 0:39:52 | 0:39:55 | |
Trivet over here. | 0:39:55 | 0:39:56 | |
Pop this straight on there and just dive in, I suppose, really. | 0:39:56 | 0:40:00 | |
-Yeah. -Work your way through it. There's the bread. | 0:40:00 | 0:40:03 | |
-Great. -Dunk the bread in it. | 0:40:03 | 0:40:05 | |
-This is the best way to have bread, isn't it? Just pull it. -Yeah. | 0:40:05 | 0:40:07 | |
Just rip it, rip it up. | 0:40:07 | 0:40:09 | |
That ricotta is just a great way... | 0:40:09 | 0:40:11 | |
Just a simple way to use up any leftover milk as well. | 0:40:11 | 0:40:13 | |
-Yeah, I think so. -And it's fat free, so it's good. | 0:40:13 | 0:40:15 | |
-Oh! -Yeah, this is a good healthy diet(!) | 0:40:15 | 0:40:18 | |
-Happy with that? -Mmm. | 0:40:18 | 0:40:19 | |
-It's pretty good, that, isn't it? -Oh... | 0:40:19 | 0:40:22 | |
-LAUGHTER -Lulu! | 0:40:22 | 0:40:24 | |
-Very articulate, Lulu! -Not a bad show, this, is it? | 0:40:24 | 0:40:27 | |
Now that's what you call a hearty, indulgent dish. Delicious. | 0:40:31 | 0:40:34 | |
Now for a bit of TV nostalgia. It's Mr Keith Floyd. | 0:40:34 | 0:40:38 | |
I'm in some of the richest fishing grounds of Europe, | 0:40:38 | 0:40:40 | |
where over 50 varieties of fish are landed, | 0:40:40 | 0:40:43 | |
from lobster to John Dory to red mullet to skate. | 0:40:43 | 0:40:46 | |
And it's staggering to think that we, the British, | 0:40:46 | 0:40:48 | |
look no further than cod and plaice. | 0:40:48 | 0:40:50 | |
What we reject, our European neighbours relish, | 0:40:50 | 0:40:53 | |
and they revel in interesting dishes like bouillabaisse and squid | 0:40:53 | 0:40:56 | |
and, of course, they drink down buckets of wine with it. | 0:40:56 | 0:41:00 | |
On the other hand, you know, this is a hard and dangerous job. | 0:41:00 | 0:41:04 | |
We don't understand or appreciate a lot of these fellows. | 0:41:04 | 0:41:06 | |
As a nation, it's patently obvious | 0:41:06 | 0:41:08 | |
we don't care too much for the catch. | 0:41:08 | 0:41:10 | |
Mind you, I wouldn't fancy being a fisherman. | 0:41:10 | 0:41:13 | |
To be out in all weathers, hell of white-water, | 0:41:13 | 0:41:15 | |
waves with teeth like bananas, | 0:41:15 | 0:41:17 | |
never sure of the catch - or the wages, for that matter - | 0:41:17 | 0:41:19 | |
and then waiting for the net to be raised, | 0:41:19 | 0:41:22 | |
which spells success or failure. | 0:41:22 | 0:41:24 | |
And now the moment of truth - | 0:41:35 | 0:41:37 | |
after hours of tedious trawling and bored anticipation, | 0:41:37 | 0:41:40 | |
what will the net reveal? | 0:41:40 | 0:41:42 | |
A glittering fishy feast? | 0:41:42 | 0:41:43 | |
Or the garbage of the ocean's bed spewed over the deck, | 0:41:43 | 0:41:45 | |
which won't even justify the cost of the diesel? | 0:41:45 | 0:41:49 | |
Oh, gosh, it looks really grim. | 0:41:49 | 0:41:50 | |
I was hoping to see a shimmering net of fish, | 0:41:50 | 0:41:53 | |
but I'm absolutely hungry, | 0:41:53 | 0:41:54 | |
and I've got to find something to cook out of this lot. | 0:41:54 | 0:41:56 | |
Ah, I wonder... | 0:41:56 | 0:41:58 | |
There will be a monkfish. That's for sure. | 0:41:58 | 0:42:00 | |
Yes, there he is! Just like my old art master. | 0:42:00 | 0:42:02 | |
I'm absolutely famished. | 0:42:08 | 0:42:10 | |
Hours sitting on this blinking boat, waiting for the fish to come up, | 0:42:10 | 0:42:13 | |
but we've got some, so I'm going to cook it. | 0:42:13 | 0:42:16 | |
You couldn't get the monkfish we've got here | 0:42:16 | 0:42:18 | |
any fresher in the world. | 0:42:18 | 0:42:20 | |
It's only five minutes old. Ten minutes at the absolute outside. | 0:42:20 | 0:42:23 | |
And of course, we've got this sophisticated equipment here, | 0:42:23 | 0:42:26 | |
a little camping gas stove, and the whole boat | 0:42:26 | 0:42:28 | |
rocking all over the place. | 0:42:28 | 0:42:29 | |
But I've got the monkfish going in there, little pieces of bacon, | 0:42:29 | 0:42:33 | |
which somebody happily brought along with them, some fresh herbs, | 0:42:33 | 0:42:36 | |
which they must have picked off the mast, | 0:42:36 | 0:42:38 | |
unless somebody brought with them, not quite sure how that happened, | 0:42:38 | 0:42:41 | |
a bay leaf, a bit of fresh thyme and a drop of wine. | 0:42:41 | 0:42:44 | |
Can you see all right | 0:42:45 | 0:42:47 | |
that I've got this bit of wine going into the fish now? | 0:42:47 | 0:42:49 | |
Nothing should change just cos we're on the boat. | 0:42:49 | 0:42:52 | |
No reason why we shouldn't continue to have wonderful fun, | 0:42:52 | 0:42:54 | |
like we always do in the kitchen, really. | 0:42:54 | 0:42:57 | |
So, the sauce is reduced sufficiently now | 0:42:57 | 0:43:00 | |
for us to add the cream, which I'm going to do, | 0:43:00 | 0:43:03 | |
and the cream is going to make this thing absolutely splendid, | 0:43:03 | 0:43:06 | |
as long as the rolling of the boat | 0:43:06 | 0:43:08 | |
doesn't cause us a great deal of hassle. | 0:43:08 | 0:43:11 | |
Stir the cream into the wine and the shallots. | 0:43:11 | 0:43:14 | |
Lovely colour coming through there, a bit, actually, now. | 0:43:14 | 0:43:17 | |
Plenty of cream bubbling away to thicken up. | 0:43:19 | 0:43:21 | |
It's very, very difficult. | 0:43:24 | 0:43:25 | |
I hate to think what it'd be like to do this in a force 9. | 0:43:25 | 0:43:28 | |
This is about a force nought, I should think. | 0:43:28 | 0:43:30 | |
Doesn't count at all. | 0:43:30 | 0:43:31 | |
So, I'm virtually ready. | 0:43:31 | 0:43:33 | |
I'm taking the fish out, I have to use my fingers | 0:43:33 | 0:43:35 | |
and pray that I don't drop the whole lot over... | 0:43:35 | 0:43:39 | |
..everything. | 0:43:40 | 0:43:42 | |
I've got the fish onto the plate. | 0:43:42 | 0:43:44 | |
I now want to just, finally, to make the sauce really superb, | 0:43:44 | 0:43:47 | |
as if we were in one of the best restaurants in the world, | 0:43:47 | 0:43:51 | |
thicken this delicious sauce with an egg yolk, | 0:43:51 | 0:43:56 | |
to get a really unctuous and creamy, delicious golden sauce. | 0:43:56 | 0:44:02 | |
Can I show you that golden sauce? | 0:44:02 | 0:44:05 | |
I do think that's really rather good. | 0:44:05 | 0:44:08 | |
I'm going to pour it now over the fish. | 0:44:08 | 0:44:11 | |
And I think... | 0:44:13 | 0:44:15 | |
I hope you don't mind me saying this, but that is a really... | 0:44:16 | 0:44:21 | |
..elegant piece of food for a force nought gale, | 0:44:25 | 0:44:29 | |
with the freshest fish in the world that you could ever hope to get, | 0:44:29 | 0:44:32 | |
no ingredients whatsoever, | 0:44:32 | 0:44:34 | |
no help, and everything falling all over the place. | 0:44:34 | 0:44:37 | |
In fact, I will taste a little bit of it myself. | 0:44:37 | 0:44:39 | |
And I say it myself - it is actually wonderful! | 0:44:41 | 0:44:44 | |
Wonderful! | 0:44:44 | 0:44:45 | |
Look at that! What quality! | 0:45:12 | 0:45:14 | |
21-and-a-quarter stone of cod. How much am I bid? | 0:45:14 | 0:45:17 | |
Yeah, we don't want to see any more. | 0:45:17 | 0:45:19 | |
We've got them here. We've got them here. | 0:45:19 | 0:45:22 | |
What do you say? | 0:45:22 | 0:45:23 | |
These faces of fish merchants, wise and yet cunning. | 0:45:23 | 0:45:27 | |
They could trade in diamonds. | 0:45:27 | 0:45:28 | |
But they chose the fresh silver jewels of the sea, | 0:45:28 | 0:45:31 | |
landed here, irrespective of weather, wages or demand, | 0:45:31 | 0:45:34 | |
and of course, they do it for love and out of a sense of tradition. | 0:45:34 | 0:45:38 | |
It can't be the money - the prices are low for the fishermen. | 0:45:38 | 0:45:41 | |
It's the diner in smart French restaurants who pays | 0:45:41 | 0:45:43 | |
and the bloated middleman who wins. | 0:45:43 | 0:45:46 | |
Fred Brimicombe doesn't seem to mind about money. | 0:45:46 | 0:45:49 | |
He just loves fish. | 0:45:49 | 0:45:50 | |
Fred, you're working down here in the fish market. | 0:45:50 | 0:45:53 | |
-You're getting all this beautiful fish in. -Yeah. | 0:45:53 | 0:45:55 | |
Why does the housewife only end up | 0:45:55 | 0:45:56 | |
with a bit of cod or a bit of plaice? | 0:45:56 | 0:45:58 | |
-Why isn't she...? -I think, personally, | 0:45:58 | 0:46:00 | |
if you ask any man in the street, | 0:46:00 | 0:46:03 | |
right away, what sort of species of fish they can think of, | 0:46:03 | 0:46:06 | |
they'll come up with three - cod, plaice and haddock. | 0:46:06 | 0:46:08 | |
Because we are not educated in this part of the world, you know? | 0:46:08 | 0:46:11 | |
But with all the fish around us, I mean, | 0:46:11 | 0:46:13 | |
all this fish we've had, we've seen, here - | 0:46:13 | 0:46:16 | |
monkfish, turbot, halibut, hake... | 0:46:16 | 0:46:18 | |
Most of it gets exported, most of it goes to France. | 0:46:18 | 0:46:21 | |
You've got a Roman Catholic country, France and Italy, | 0:46:21 | 0:46:25 | |
and they take all the fish from us, whatever they can, | 0:46:25 | 0:46:28 | |
because they are educated in the ways of fish. | 0:46:28 | 0:46:30 | |
I mean, those cod heads - | 0:46:30 | 0:46:32 | |
I just knocked off some cod heads - | 0:46:32 | 0:46:33 | |
makes wonderful fish soup. | 0:46:33 | 0:46:35 | |
I mean, a cod's head down here, | 0:46:35 | 0:46:36 | |
they can come down and pick them up, take them away. | 0:46:36 | 0:46:38 | |
-For nothing, almost. -Yeah, we only dump them in the bin. | 0:46:38 | 0:46:41 | |
Or else it goes for crab bait. | 0:46:41 | 0:46:42 | |
But this octopus... See, nobody's buying this, why not? | 0:46:42 | 0:46:45 | |
Oh, well, I just found that one in with some small cuttlefish | 0:46:45 | 0:46:48 | |
that I've been packing away for London. | 0:46:48 | 0:46:49 | |
But this could be cut up and deep-fried. | 0:46:49 | 0:46:51 | |
-Beautiful, yeah. -A lovely snack. | 0:46:51 | 0:46:53 | |
You've got to pound it first, like, to tenderise it. | 0:46:53 | 0:46:55 | |
-That's right, yeah. -But the tentacles are lovely, | 0:46:55 | 0:46:57 | |
especially when they are pickled, you know. | 0:46:57 | 0:47:00 | |
The French are very discerning - they buy our best fish. | 0:47:00 | 0:47:03 | |
The Chinese, too - they know all about it, don't they? | 0:47:03 | 0:47:05 | |
Yeah, they buy large cuttlefish and they dry them out | 0:47:05 | 0:47:08 | |
and you eat the cuttlefish in with their curry stuff | 0:47:08 | 0:47:11 | |
that they send away, that they give you in our takeaways. | 0:47:11 | 0:47:14 | |
It's very sweet, very nice. | 0:47:14 | 0:47:16 | |
I mean, how many people know, for instance, | 0:47:16 | 0:47:18 | |
if you chuck these on a charcoal grill, for instance, | 0:47:18 | 0:47:20 | |
it's a beautiful fish. | 0:47:20 | 0:47:21 | |
I mean, for that, in a French restaurant, | 0:47:21 | 0:47:24 | |
you'd pay £8 or £9 for that, as a main course, | 0:47:24 | 0:47:26 | |
and you wouldn't blink, you'd be so pleased to do it, you know? | 0:47:26 | 0:47:29 | |
Well, when I was at sea, landing fish here, | 0:47:29 | 0:47:31 | |
we couldn't get more than about 10p a pound for that, | 0:47:31 | 0:47:34 | |
if we were lucky. | 0:47:34 | 0:47:35 | |
-That's ridiculous. -Now, it's £2.30 a pound today, in today's market. | 0:47:35 | 0:47:39 | |
£2.30 a pound today? It's not going to England, though. | 0:47:39 | 0:47:42 | |
-It's going abroad, isn't it? -They go abroad, yeah. | 0:47:42 | 0:47:44 | |
-They all go abroad. -Mainly to France. | 0:47:44 | 0:47:46 | |
That'll make three times the money in France. | 0:47:46 | 0:47:48 | |
Three times again, that's right. | 0:47:48 | 0:47:50 | |
I tell you what we need, Fred, really - | 0:47:50 | 0:47:51 | |
we need hundreds of you all over the place | 0:47:51 | 0:47:53 | |
with big cauldrons of soup... | 0:47:53 | 0:47:55 | |
-Yeah. -..a charcoal grill, with the red mullet | 0:47:55 | 0:47:57 | |
and frying a bit of octopus, having a good time. | 0:47:57 | 0:48:00 | |
It's been great talking to you. | 0:48:00 | 0:48:01 | |
-Thanks. -Cheered us up a lot. | 0:48:01 | 0:48:03 | |
I'll get one more in there, if I can, like. | 0:48:03 | 0:48:05 | |
You know, we've got farmers in charge of the fishing industry. | 0:48:05 | 0:48:07 | |
You tell me what a farmer knows about a fishing trawler. | 0:48:07 | 0:48:09 | |
-Not a lot. -Right! | 0:48:09 | 0:48:11 | |
Even cauldrons of Fred's fish-head soup on every corner | 0:48:24 | 0:48:27 | |
couldn't relieve the monotony of this concrete jungle. | 0:48:27 | 0:48:30 | |
After the charming Barbican, this is not exactly appetising. | 0:48:30 | 0:48:33 | |
Cooks build better buildings out of margarine. | 0:48:33 | 0:48:36 | |
But there is an oasis of civilisation here. | 0:48:36 | 0:48:39 | |
It's Chinese, of course. | 0:48:39 | 0:48:41 | |
'Kai Qing spoke no English | 0:48:41 | 0:48:43 | |
'and my Mandarin leaves a little to be desired, | 0:48:43 | 0:48:46 | |
'but no language is necessary to enjoy his dextrous culinary genius.' | 0:48:46 | 0:48:50 | |
Delicate lemon sole, squid - | 0:48:52 | 0:48:54 | |
which, for once, at least, won't be deep-fried in batter - | 0:48:54 | 0:48:58 | |
spring onions, fresh ginger, | 0:48:58 | 0:49:01 | |
giant prawns, more expensive than lobster, | 0:49:01 | 0:49:04 | |
and succulent scallops, straight from the Barbican. | 0:49:04 | 0:49:07 | |
But first, the expert's way of preparing squid. | 0:49:07 | 0:49:10 | |
Not to be recommended for you at home, if you value your fingers. | 0:49:10 | 0:49:14 | |
Because of that very delicate cutting, | 0:49:30 | 0:49:32 | |
the squid cooks quickly in the intense heat of the water. | 0:49:32 | 0:49:36 | |
And the wok isn't just used for stir-frying - | 0:49:36 | 0:49:38 | |
it does every job except roasting in the Chinese kitchen. | 0:49:38 | 0:49:41 | |
But a wok at home, on an electric ring, | 0:49:41 | 0:49:43 | |
or without the huge fires of a Chinese stove, | 0:49:43 | 0:49:46 | |
is less efficient, and you could be better off with a frying pan. | 0:49:46 | 0:49:49 | |
Now the squid, strained, | 0:49:52 | 0:49:54 | |
is transferred for seconds only into hot oil. | 0:49:54 | 0:49:57 | |
The whole cooking process is over. | 0:49:57 | 0:49:59 | |
It now remains to add the flavourings. | 0:49:59 | 0:50:01 | |
These are the delicate mixture of spring onion, carrot, garlic, | 0:50:05 | 0:50:09 | |
ginger, monosodium glutamate, | 0:50:09 | 0:50:12 | |
sherry, soy sauce and a little stock. | 0:50:12 | 0:50:14 | |
Notice he used only one ladle for the entire operation. | 0:50:14 | 0:50:18 | |
The squid is tossed into this colourful mixture | 0:50:23 | 0:50:25 | |
and is cooked in the time it takes you to watch. | 0:50:25 | 0:50:28 | |
But the speed of Kai Qing's hands | 0:50:28 | 0:50:30 | |
belie the years of dedicated experience | 0:50:30 | 0:50:32 | |
he's taken to master his art - | 0:50:32 | 0:50:34 | |
and art it is, my Oriental gastronauts. | 0:50:34 | 0:50:37 | |
Don't believe the old adage - | 0:50:37 | 0:50:39 | |
"God sent us food, the Devil sent us the cooks" - | 0:50:39 | 0:50:42 | |
that squid was good, very good. | 0:50:42 | 0:50:44 | |
Much better than the greasy, deep-fried rings | 0:50:44 | 0:50:47 | |
we reluctantly enjoy in Benidorm. | 0:50:47 | 0:50:50 | |
For further enlightenment, I spoke to Kai Qing's brother, | 0:50:50 | 0:50:53 | |
Kai Loon, in his elegant dining room. | 0:50:53 | 0:50:55 | |
You know, after the heat of the kitchen, | 0:50:57 | 0:51:00 | |
watching Kai Qing cook with such devastating speed, | 0:51:00 | 0:51:03 | |
it's really good to kind of relax here and sit back | 0:51:03 | 0:51:08 | |
and enjoy ourselves a bit. | 0:51:08 | 0:51:10 | |
Indeed, indeed, but this one is different. | 0:51:10 | 0:51:13 | |
-You cook it yourself. -Right. | 0:51:13 | 0:51:15 | |
Rather than my brother cooking for you. | 0:51:15 | 0:51:17 | |
I would rather have you have a go in there. | 0:51:17 | 0:51:19 | |
So, in fact, for the Perfidious Albion, | 0:51:19 | 0:51:22 | |
you've given me this kind of trawling net. | 0:51:22 | 0:51:25 | |
Indeed. What you do is you put the fish in there | 0:51:25 | 0:51:30 | |
and dip it in there | 0:51:30 | 0:51:32 | |
and count one, two, three, and it's cooked. | 0:51:32 | 0:51:35 | |
What you do is put it in that. Not too much. | 0:51:37 | 0:51:41 | |
Not too much. Put it in my net. | 0:51:41 | 0:51:43 | |
This is a bit like a sort of Far Eastern Swiss fondue, | 0:51:43 | 0:51:47 | |
only we're cooking in water here, not in oil. | 0:51:47 | 0:51:50 | |
-That's right. -It's a great thing. | 0:51:50 | 0:51:52 | |
And you're also involving the chopsticks. | 0:51:52 | 0:51:54 | |
And involving the chopsticks. | 0:51:54 | 0:51:55 | |
-Also, this will require a lot of seasoning as well. -Excellent. | 0:51:55 | 0:51:59 | |
I've counted one, two, three, there, to get my fish cooked. | 0:51:59 | 0:52:02 | |
You have a little too much fish! | 0:52:02 | 0:52:04 | |
-Great. -What you do now, dip into that. | 0:52:05 | 0:52:09 | |
-Did it into there, from my trawler. -That's right. | 0:52:09 | 0:52:13 | |
And just plunge it in and have a little taste. Very difficult... | 0:52:13 | 0:52:17 | |
All this cooking is done in a matter of minutes or seconds, | 0:52:17 | 0:52:21 | |
rather than the long boil. | 0:52:21 | 0:52:23 | |
-Right. -And I believe that will consist | 0:52:23 | 0:52:26 | |
of the whole beautiful flavour of the natural food, preserved. | 0:52:26 | 0:52:29 | |
Do they appreciate that? | 0:52:29 | 0:52:31 | |
-Do the customers appreciate that? -Not everyone, not everyone. | 0:52:31 | 0:52:34 | |
I believe it's only connoisseurs that really do, that really do. | 0:52:34 | 0:52:38 | |
And...the majority, unfortunately, | 0:52:38 | 0:52:42 | |
they lack the knowledge. | 0:52:42 | 0:52:45 | |
Of course, one of the things about eating such delicate fish, | 0:52:45 | 0:52:49 | |
as we are eating now, is to be able to use these chopsticks which, | 0:52:49 | 0:52:53 | |
to my way of thinking, you can pick up | 0:52:53 | 0:52:55 | |
little succulent morsels... | 0:52:55 | 0:52:56 | |
..and eat them and have a good time. | 0:52:58 | 0:53:00 | |
But a lot of people don't, can't, won't, are too ignorant | 0:53:00 | 0:53:03 | |
to even take the trouble to use them, aren't they? | 0:53:03 | 0:53:05 | |
-They want to use knives and forks and things. -Mm-hm. | 0:53:05 | 0:53:08 | |
Which spoils it for them. | 0:53:08 | 0:53:10 | |
How do you feel about that? | 0:53:10 | 0:53:12 | |
There are lots of people | 0:53:12 | 0:53:14 | |
who want to try, but they are scared about it. | 0:53:14 | 0:53:17 | |
I truly believe the chopsticks is the only method | 0:53:17 | 0:53:20 | |
of picking up the food. | 0:53:20 | 0:53:23 | |
I myself am strongly against the metals, like with cutlery. | 0:53:23 | 0:53:28 | |
If you don't believe what I said, | 0:53:28 | 0:53:30 | |
put one teaspoon into your mouth for one minute or two. | 0:53:30 | 0:53:33 | |
What does it taste of? | 0:53:33 | 0:53:35 | |
-Metal. -Metal. | 0:53:35 | 0:53:36 | |
Even tea should be served in porcelain. | 0:53:36 | 0:53:39 | |
Or indeed, even our very splendid wine. | 0:53:39 | 0:53:41 | |
Wine should be in porcelain, or glasses. | 0:53:41 | 0:53:44 | |
I mean, if you just put down chopsticks to people | 0:53:47 | 0:53:52 | |
in the restaurant, | 0:53:52 | 0:53:53 | |
and they say, "Oh, what's that? I can't use that," | 0:53:53 | 0:53:57 | |
what would you say to them? Do you help them? | 0:53:57 | 0:54:00 | |
People walk into my restaurant, I make them use the chopsticks, | 0:54:00 | 0:54:04 | |
and I'm not making any difficulty for them. | 0:54:04 | 0:54:07 | |
I want them to enjoy my food. | 0:54:07 | 0:54:10 | |
Sure, and the chopsticks are the way | 0:54:10 | 0:54:12 | |
-to get them to enjoy it. -That's right. | 0:54:12 | 0:54:14 | |
The actual correct way of doing it is you always rest this one | 0:54:14 | 0:54:17 | |
on your third finger. | 0:54:17 | 0:54:19 | |
-On your third finger. -Your third finger. | 0:54:19 | 0:54:21 | |
That acts as a station, they are motionless. | 0:54:21 | 0:54:23 | |
Right, and your thumb and your first finger... | 0:54:23 | 0:54:25 | |
-Where you move is the other one. This one stays. -That's right. | 0:54:25 | 0:54:29 | |
And the next procedure is, put your chopsticks fingers together, | 0:54:29 | 0:54:33 | |
you rest this one between the chopsticks - | 0:54:33 | 0:54:35 | |
between the two fingers. | 0:54:35 | 0:54:37 | |
-Right. -And use the finger to hold it there. | 0:54:37 | 0:54:39 | |
When you move... | 0:54:39 | 0:54:42 | |
-You got...you've got the power of... -That's right, that's right. | 0:54:42 | 0:54:45 | |
..of the science, the old Chinese science. | 0:54:45 | 0:54:48 | |
I mean, that is fulcrums and cranes. | 0:54:48 | 0:54:52 | |
It's all to do with mechanics and civilisation, | 0:54:52 | 0:54:54 | |
which was invented in China 1,000 years ago. | 0:54:54 | 0:54:57 | |
I think the place where you talk and where you eat | 0:54:57 | 0:55:00 | |
is just as important and just as good | 0:55:00 | 0:55:03 | |
as the bed where you make love | 0:55:03 | 0:55:05 | |
and hold your near ones and dear ones. | 0:55:05 | 0:55:08 | |
You know, I think that love and food and conversation | 0:55:08 | 0:55:13 | |
and taking the time to use the right utensils, | 0:55:13 | 0:55:16 | |
taking the right wine to drink, are all very important. | 0:55:16 | 0:55:20 | |
We truly believe in... | 0:55:20 | 0:55:21 | |
..in the round table, | 0:55:23 | 0:55:25 | |
with family dining in harmony, in harmony. | 0:55:25 | 0:55:27 | |
-In harmony? "Harmony" is the word. -Harmony. -A harmonious experience. | 0:55:27 | 0:55:32 | |
That's why we are sharing everything on the table, | 0:55:32 | 0:55:35 | |
and you also start with the mild ones | 0:55:35 | 0:55:39 | |
and gradually go up into spicy ones. | 0:55:39 | 0:55:41 | |
That's how you have it in a traditional banquet. | 0:55:41 | 0:55:44 | |
There will be one course after another | 0:55:44 | 0:55:47 | |
and they will play games | 0:55:47 | 0:55:50 | |
and allow you to have a time of conversation, | 0:55:50 | 0:55:52 | |
and that's how the meal should be. | 0:55:52 | 0:55:54 | |
-Right. -It might take three hours. But that is the whole evening. | 0:55:54 | 0:55:58 | |
-Mm. -And eating, I believe, is the best thing in life. | 0:55:58 | 0:56:03 | |
Like a fine wine, he just gets better and better with age. | 0:56:08 | 0:56:11 | |
Now, as ever on Best Bites, | 0:56:11 | 0:56:13 | |
we are taking a look back at some of the most memorable recipes | 0:56:13 | 0:56:15 | |
from the Saturday Kitchen archives. | 0:56:15 | 0:56:18 | |
Still to come on today's show, | 0:56:18 | 0:56:19 | |
Tom Kerridge and Paul Ainsworth go head to head at the hobs, | 0:56:19 | 0:56:22 | |
proving there's no friends when it comes to the omelette challenge. | 0:56:22 | 0:56:25 | |
Antonio Carluccio cooks up a stunning yet simple starter dish. | 0:56:25 | 0:56:28 | |
He makes a wild mushroom filling, | 0:56:28 | 0:56:31 | |
spoons it over a cooked pasta sheet, | 0:56:31 | 0:56:32 | |
and then places another sheet on top. | 0:56:32 | 0:56:34 | |
He then adds a little more filling and finishes with Parmesan. | 0:56:34 | 0:56:38 | |
And Les Dennis faces his food heaven or food hell. | 0:56:38 | 0:56:41 | |
Did he get his food heaven - | 0:56:41 | 0:56:43 | |
trio of creme brulee with palmier biscuits - | 0:56:43 | 0:56:45 | |
or his food hell - honey-roasted pork belly | 0:56:45 | 0:56:48 | |
with roasted salmon and sauteed savoy cabbage? | 0:56:48 | 0:56:50 | |
You can find out what he got at the end of the show. | 0:56:50 | 0:56:53 | |
Next up, it's Glynn Purnell, | 0:56:53 | 0:56:54 | |
who talks Shappi Khorsandi into chewing on a stick. | 0:56:54 | 0:56:57 | |
Glynn Purnell, complete with liquorice ash. | 0:56:57 | 0:57:00 | |
-I even wore a jumper that represents the liquorice ash as well. -OK. | 0:57:00 | 0:57:04 | |
-There's no jumper for you today, James. -Thank you very much. | 0:57:04 | 0:57:07 | |
You gave me one for Christmas, didn't you? | 0:57:07 | 0:57:08 | |
I did, I'm very disappointed you haven't got it on. | 0:57:08 | 0:57:11 | |
First of all... First of all, we're going to put the duck on, | 0:57:11 | 0:57:14 | |
but we'll have a look at tamarinds. | 0:57:14 | 0:57:16 | |
-Yeah. -They are quite sweet, but with a sour sort of flavour. | 0:57:16 | 0:57:20 | |
They're a pod, | 0:57:20 | 0:57:21 | |
-so you break them open. -Sometimes you get... | 0:57:21 | 0:57:23 | |
-You get this in paste form. -Yeah. But this is how they would look. | 0:57:23 | 0:57:26 | |
OK, all right. | 0:57:26 | 0:57:27 | |
So if you can pop a few of them for me, | 0:57:27 | 0:57:29 | |
I'll do a little, like, sort of... almost sauce-type puree. | 0:57:29 | 0:57:32 | |
If you take the spine out, like that, | 0:57:32 | 0:57:35 | |
then we'll melt them down with a little bit of water | 0:57:35 | 0:57:37 | |
and then pass out the stones once we've done that. | 0:57:37 | 0:57:39 | |
-OK. -Meanwhile, we'll put the duck on. | 0:57:39 | 0:57:41 | |
I'll do a few of those. The timer's going on the oven. | 0:57:41 | 0:57:43 | |
Concentrate on the duck. Tell us what type of duck this is. | 0:57:43 | 0:57:46 | |
-This is Gressingham duck. -Yeah. | 0:57:46 | 0:57:47 | |
It's bred so the fat's not mega thick. | 0:57:47 | 0:57:51 | |
It's got a nice amount of fat on, | 0:57:51 | 0:57:52 | |
but it's still lean, as far as duck is concerned. | 0:57:52 | 0:57:55 | |
Kind of a cross between a wild mallard and a Peking duck. | 0:57:55 | 0:57:57 | |
-Yes. -It's got less fat on it. | 0:57:57 | 0:57:58 | |
So, look, I've just taken the outside edge off | 0:57:58 | 0:58:02 | |
and then we are just going to slash the duck, | 0:58:02 | 0:58:05 | |
just so it's not cutting into the flesh, | 0:58:05 | 0:58:07 | |
but just through the skin, | 0:58:07 | 0:58:09 | |
cos we want to render some of it down. | 0:58:09 | 0:58:10 | |
Although it's delicious, we need to... | 0:58:10 | 0:58:13 | |
Take a bit out. | 0:58:13 | 0:58:14 | |
So I'm going to put that into a medium-hot pan. | 0:58:14 | 0:58:17 | |
Press down, try to extract as much of the fat out as we can. | 0:58:17 | 0:58:21 | |
We've got the... | 0:58:21 | 0:58:23 | |
I've got the beans on. You want these blanching, yeah? | 0:58:23 | 0:58:25 | |
Yeah, so we've got green beans in there. | 0:58:25 | 0:58:27 | |
We've got some tamarind there, | 0:58:27 | 0:58:29 | |
which we're going to put into the pan, a splash of water. | 0:58:29 | 0:58:33 | |
And then, also, we've got some Pontefract cakes, | 0:58:33 | 0:58:37 | |
which is just... | 0:58:37 | 0:58:39 | |
There is a sink in the back, if you want to wash your hands. | 0:58:39 | 0:58:42 | |
Now, Pontefract cake. Liquorice. This stuff. | 0:58:42 | 0:58:46 | |
Yeah, so, these are like jellied sweets, really, | 0:58:46 | 0:58:49 | |
and they're pure liquorice. | 0:58:49 | 0:58:52 | |
And they make a beautiful puree, | 0:58:52 | 0:58:53 | |
which goes really nice with duck, venison or any sort of game. | 0:58:53 | 0:58:56 | |
So where do you get these ideas from, then? | 0:58:56 | 0:58:58 | |
Where's all this lot coming from, | 0:58:58 | 0:59:00 | |
this tamarind and liquorice and stuff like that? | 0:59:00 | 0:59:02 | |
Tamarind is from going round the markets in Birmingham. | 0:59:02 | 0:59:04 | |
It's so multicultural, it's good to see different ingredients. | 0:59:04 | 0:59:07 | |
I took and thought, "What is this?" | 0:59:07 | 0:59:09 | |
So I brought it home, smashed it open and tasted it. | 0:59:09 | 0:59:11 | |
I thought, "I can use that." | 0:59:11 | 0:59:13 | |
The liquorice comes from when I was a kid, | 0:59:13 | 0:59:14 | |
we used to buy the sticks out of the shop. | 0:59:14 | 0:59:16 | |
I know... My mum's not a Jack Russell, | 0:59:16 | 0:59:19 | |
she didn't give me a stick on the way to school. | 0:59:19 | 0:59:21 | |
Basically we used to chew them on the way to school, the sticks, | 0:59:21 | 0:59:24 | |
to get the liquorice flavour. | 0:59:24 | 0:59:25 | |
You used to eat a stick on the way to school? | 0:59:25 | 0:59:27 | |
You go...like that. | 0:59:27 | 0:59:29 | |
-It's a Birmingham thing. -Did you ever do that? | 0:59:29 | 0:59:32 | |
-I went to school in Birmingham. We did exactly the same. -Thank you! | 0:59:32 | 0:59:35 | |
-First person I've met... -I think your parents were winding you up! | 0:59:35 | 0:59:38 | |
I think it was just some random twig from the garden. | 0:59:38 | 0:59:41 | |
I'm going to put the cake, the liquorice sweets... | 0:59:41 | 0:59:43 | |
We used to have Sherbet Dip-Dab for that. | 0:59:43 | 0:59:45 | |
Did that as well, I'm just saying we had the liquorice... | 0:59:45 | 0:59:47 | |
When you're really good, you get a stick! | 0:59:47 | 0:59:50 | |
LAUGHTER AND WHISTLING | 0:59:50 | 0:59:51 | |
We got the liquorice, which I'm melting down, | 0:59:51 | 0:59:54 | |
the tamarind, which we're melting down. | 0:59:54 | 0:59:55 | |
-But you used to eat this as well, tamarind. -The tamarind pod, yeah. | 0:59:55 | 0:59:58 | |
We used to have it as a real treat on a Saturday morning | 0:59:58 | 1:00:02 | |
-in front of the TV. -You lot were lucky, weren't you? | 1:00:02 | 1:00:04 | |
Big bowls of tamarind pods. | 1:00:04 | 1:00:06 | |
We used to get a bowl of rhubarb and custard for a treat. | 1:00:06 | 1:00:09 | |
Yeah, just suck them, and they've got little pips. | 1:00:09 | 1:00:11 | |
You'd get a pod on a stick. Anyway, go on, then. | 1:00:11 | 1:00:13 | |
A little bit of lime in with the tamarind, just going to melt down. | 1:00:13 | 1:00:17 | |
Obviously, to speed things up, | 1:00:17 | 1:00:20 | |
we've got two... | 1:00:20 | 1:00:21 | |
Once they've been melted down for a good 10 or 15 minutes, | 1:00:21 | 1:00:25 | |
we should end up with something... | 1:00:25 | 1:00:27 | |
So what's that in there? Just water? | 1:00:27 | 1:00:29 | |
Just water because they're so strong with the liquorice and the tamarind. | 1:00:29 | 1:00:33 | |
We've got a bit of stock. Where's that...? | 1:00:33 | 1:00:35 | |
-Oh, that's going in our sauce. -It's going in with the, er... | 1:00:35 | 1:00:38 | |
So, you've done the green beans. They're blanching. The duck... | 1:00:38 | 1:00:41 | |
we'll put in the oven. That's going to take about eight minutes on 220. | 1:00:41 | 1:00:45 | |
-You're cooking that just on the skin, yeah? -On the skin. | 1:00:45 | 1:00:47 | |
-You can flip it over and then flip it back. -OK. | 1:00:47 | 1:00:50 | |
-We've got one that we got out. -We've got one which is resting. | 1:00:50 | 1:00:54 | |
-Yep. -It's always important to rest-imate. | 1:00:54 | 1:00:56 | |
These have just been blanched. Take these off. There you go. | 1:00:56 | 1:01:00 | |
And the liquorice, which we'll put into a blender and blend, James. | 1:01:00 | 1:01:04 | |
OK. So that liquorice, it's just these sweets, yeah? | 1:01:04 | 1:01:08 | |
-Yeah, melted down. -In water, that's it? -That's it. | 1:01:08 | 1:01:11 | |
-It makes such a beautiful shiny puree/sauce. -There you go. -Cheers. | 1:01:11 | 1:01:16 | |
-Thank you, James. -There you go. | 1:01:16 | 1:01:18 | |
And then we've got the tamarind, which is... | 1:01:18 | 1:01:22 | |
Basically, the tamarind, we'll just push the stones through the sieve. | 1:01:22 | 1:01:26 | |
-It's almost like a puree/sauce. -Right. Yep, there you go. | 1:01:26 | 1:01:32 | |
Did you want to try chewing one of those sticks, James? | 1:01:32 | 1:01:34 | |
Not particularly, no. | 1:01:34 | 1:01:37 | |
For me, a lot of my food is nostalgia, you know? | 1:01:37 | 1:01:39 | |
The reason why I... I burnt the wood... I dried the wood out... | 1:01:39 | 1:01:42 | |
-There you go. -Thank you. -Don't eat it all at once. | 1:01:42 | 1:01:46 | |
We dry the wood out and we burn it, like a little bonfire. | 1:01:46 | 1:01:53 | |
-Hold on a second. This is this? -Yes, so that's the stick. | 1:01:53 | 1:01:58 | |
-Sorry, it is a stick. -Yeah, but you do get flavour... | 1:01:58 | 1:02:01 | |
To be honest, James gave you a stick. | 1:02:01 | 1:02:03 | |
-In Norfolk, we used to chew bones. -Right. | 1:02:04 | 1:02:07 | |
Basically, burn the liquorice like a powder so you get bits of | 1:02:09 | 1:02:12 | |
sort of wood taste and then I mix it with another liquorice powder... | 1:02:12 | 1:02:15 | |
-Wood taste! -..which is this stuff. Hold your arm out. | 1:02:15 | 1:02:18 | |
It tastes of forest. | 1:02:18 | 1:02:20 | |
Try that. Have a little taste of that. | 1:02:20 | 1:02:23 | |
Taste it when the dish is finished. | 1:02:27 | 1:02:29 | |
-James, do you want to pass that in there for me? -Yeah. | 1:02:29 | 1:02:32 | |
-Pass that through there. -It's got a sweetness to it, hasn't it? | 1:02:32 | 1:02:36 | |
They reckon liquorice is the sweetest thing on the planet. | 1:02:36 | 1:02:38 | |
50 times sweeter than sugar, believe it or not. | 1:02:38 | 1:02:41 | |
-I got a bit of flavour then. -Did you? -I feel happy now. | 1:02:41 | 1:02:45 | |
When you taste this, you'll understand where I'm coming from. | 1:02:45 | 1:02:49 | |
As you know, there are lots of recipes in the past that have | 1:02:49 | 1:02:51 | |
gone back centuries. | 1:02:51 | 1:02:52 | |
People have used charcoal, ash and things like that. | 1:02:52 | 1:02:54 | |
Well, there is a famous dish in France. | 1:02:54 | 1:02:56 | |
I can't remember it now, but they sell it in the market. | 1:02:56 | 1:02:58 | |
-It's in pots with duck and ash. -Yeah. | 1:02:58 | 1:03:01 | |
I'm not saying I've reinvented the wheel but, you know, | 1:03:01 | 1:03:04 | |
it's just nice to bring things back. | 1:03:04 | 1:03:07 | |
A bit of nostalgia with the liquorice sticks. | 1:03:07 | 1:03:09 | |
So, if you carry on blending that, I'll get on with the green beans. | 1:03:10 | 1:03:14 | |
Right. | 1:03:14 | 1:03:15 | |
-OK, so that's your paste. -I'll just taste that for seasoning. | 1:03:15 | 1:03:20 | |
And then this is the liquorice. You want that passing through a sieve? | 1:03:20 | 1:03:23 | |
Yes, please. | 1:03:23 | 1:03:25 | |
That definitely smells like liquorice. | 1:03:25 | 1:03:27 | |
-I thought you'd like this one, being from up... -From up north? | 1:03:27 | 1:03:31 | |
-From up north. -Well, I saw this last week. | 1:03:31 | 1:03:34 | |
It was being put on my driveway. Look at it. | 1:03:34 | 1:03:36 | |
LAUGHTER | 1:03:36 | 1:03:38 | |
So, you'll spend most of the week on your hands and knees | 1:03:38 | 1:03:40 | |
licking your driveway! | 1:03:40 | 1:03:41 | |
It is really strong this, isn't it? | 1:03:41 | 1:03:43 | |
Right, so we'll pass that through a sieve. | 1:03:46 | 1:03:48 | |
-Our duck is rested. -Yes. -Yes? | 1:03:48 | 1:03:52 | |
-It's thick stuff. -We've cooked this medium. | 1:03:52 | 1:03:57 | |
-And you want me to put the beans in. -In there, James. | 1:03:57 | 1:04:01 | |
-We've got a bit of stock and a bit of butter, yeah? -Butter. -OK. | 1:04:01 | 1:04:06 | |
-Just emulsify that, bit of seasoning. -OK, I'll do that. | 1:04:06 | 1:04:10 | |
You carry on and do your duck. I'll be there. | 1:04:10 | 1:04:12 | |
We've got our roasted twigs... | 1:04:12 | 1:04:14 | |
-Twigs. -Our twigs. | 1:04:14 | 1:04:16 | |
When I put it in the restaurant, it puts such a smile on people's faces. | 1:04:16 | 1:04:19 | |
It's nice of you to come on here and do a dish that's accessible for people. | 1:04:19 | 1:04:22 | |
LAUGHTER | 1:04:22 | 1:04:24 | |
The problem is, I ring up and I say, what do you want to cook? | 1:04:24 | 1:04:27 | |
Shall I do a nice poached egg, some Lichfield asparagus, | 1:04:27 | 1:04:30 | |
local to where I'm from, | 1:04:30 | 1:04:32 | |
some cheese from down the road from Birmingham. | 1:04:32 | 1:04:34 | |
That doesn't really sound that interesting. | 1:04:34 | 1:04:37 | |
So then they pushed me into a corner and this is what happens | 1:04:37 | 1:04:40 | |
-when I get pushed into a corner. -You rebel. | 1:04:40 | 1:04:43 | |
Is that the liquorice? | 1:04:43 | 1:04:44 | |
-The liquorice is... We've dusted it. -It's horrible. | 1:04:44 | 1:04:48 | |
Another little towel... | 1:04:51 | 1:04:52 | |
Give you that knife there. | 1:04:55 | 1:04:56 | |
And this looks like the stuff you buy in France. | 1:05:00 | 1:05:02 | |
Obviously it's cold, the one in ash, but there you go. OK. What's next? | 1:05:02 | 1:05:06 | |
I'm going to dress the plate now, James. On there. | 1:05:06 | 1:05:12 | |
-Oh, the sticks go in? -The sticks go in. | 1:05:12 | 1:05:14 | |
-Could you pick me some nice rocket leaves just to dress... -Can do. | 1:05:16 | 1:05:20 | |
Where do you get the liquorice sticks from? Do you pick them yourself? | 1:05:20 | 1:05:24 | |
No, you just buy them in... | 1:05:24 | 1:05:25 | |
Sweet shops used to sell these. | 1:05:25 | 1:05:27 | |
By the side of the M40 on his way down! | 1:05:27 | 1:05:30 | |
LAUGHTER | 1:05:30 | 1:05:32 | |
I think health food stores sell them, don't they? | 1:05:33 | 1:05:35 | |
Yeah, I think so. | 1:05:35 | 1:05:37 | |
I mean, I don't think you'll get them from the supermarket. | 1:05:37 | 1:05:39 | |
OK, then. So... | 1:05:39 | 1:05:41 | |
-Green beans. -Yeah, we're there. -Have you got a palette knife? | 1:05:41 | 1:05:44 | |
-There's a palette knife. -The problem is, there's ash everywhere. | 1:05:44 | 1:05:49 | |
Made all the difference that, didn't it? | 1:06:01 | 1:06:04 | |
I tell you what, he should be on tour with you! | 1:06:04 | 1:06:06 | |
I have to say, it looks... | 1:06:10 | 1:06:13 | |
So, is this on your menu at the moment, then? | 1:06:13 | 1:06:15 | |
-It has been on the menu. It's on the tasting menu. -Yes. -A few of them on. | 1:06:15 | 1:06:19 | |
One there. And then for the tamarind, which is the acidity. | 1:06:24 | 1:06:27 | |
A bit on the top. So remind us what this is again. | 1:06:30 | 1:06:32 | |
This is roast duck with liquorice charcoal, tamarind, lime, | 1:06:32 | 1:06:36 | |
-green beans and rocket. As simple as that. -Simple as that. -One second. | 1:06:36 | 1:06:40 | |
The piece de resistance... What about that? | 1:06:40 | 1:06:44 | |
I say nothing. | 1:06:46 | 1:06:48 | |
I have to say, it looks absolutely fantastic. | 1:06:54 | 1:06:56 | |
I know that it tastes unbelievable so follow me over, Glynn. | 1:06:56 | 1:07:00 | |
-Exciting! -I know I take the mick out of him, but his food is just... | 1:07:02 | 1:07:06 | |
Anyone who hasn't been to his restaurant in Birmingham, | 1:07:06 | 1:07:09 | |
seriously, you've got to go because it is absolutely fantastic. | 1:07:09 | 1:07:11 | |
-It looks amazing. -Dive into that. -I love tamarind as well. | 1:07:11 | 1:07:15 | |
That's why I won't hear a word said against brown sauce ever | 1:07:15 | 1:07:18 | |
-because it's got tamarind in it. -It has. -Practically exotic. | 1:07:18 | 1:07:21 | |
-Tell us what you think. -Shall I stop chatting and eat? | 1:07:21 | 1:07:23 | |
A little bit of liquorice puree there to... | 1:07:23 | 1:07:25 | |
Other things you could do? You mentioned venison. Beef, I suppose. | 1:07:25 | 1:07:28 | |
Beef works fantastically with the amount of fat. | 1:07:28 | 1:07:31 | |
Fish, I'd steer away, because it might be a bit too strong, | 1:07:31 | 1:07:33 | |
-but tamarind with fish is good without the liquorice. -Wow! | 1:07:33 | 1:07:36 | |
-That is really good. -Happy with that? A good effort, isn't it? | 1:07:36 | 1:07:39 | |
Hold on a minute. There we go. | 1:07:39 | 1:07:41 | |
I don't think you're going to get any of this. | 1:07:41 | 1:07:43 | |
LAUGHTER | 1:07:44 | 1:07:47 | |
So, there you go. Simple. Maybe not. | 1:07:49 | 1:07:52 | |
Time now for the omelette challenge. | 1:07:52 | 1:07:53 | |
This week, Tom Kerridge and Paul Ainsworth are fighting it out | 1:07:53 | 1:07:56 | |
for glory at the hob. | 1:07:56 | 1:07:57 | |
But can Tom beat his already impressive time of 22.72 seconds. | 1:07:57 | 1:08:02 | |
Let's take a look. | 1:08:02 | 1:08:03 | |
Paul Rankin is still at the centre of our pan, 17.5 seconds. | 1:08:03 | 1:08:06 | |
These guys are pretty quick, though, Tom used to be in the top ten. | 1:08:06 | 1:08:09 | |
Now he's been knocked out of the top ten but we've got Paul sitting... | 1:08:09 | 1:08:12 | |
Where are you? There. About 29 seconds there. | 1:08:12 | 1:08:14 | |
So usual rules apply. Three-egg omelette cooked as fast as you can. | 1:08:14 | 1:08:18 | |
Now I know these boys have been practising as well, so, are you ready? | 1:08:18 | 1:08:21 | |
-Practising? -Yeah, I know you have. Three, two, one, go. | 1:08:21 | 1:08:24 | |
-Generally... What happens, it sticks. -Flavour, flavour. | 1:08:31 | 1:08:35 | |
Oh, oh. Is that meant to look like that? | 1:08:39 | 1:08:43 | |
Yeah, somebody's not been practising. | 1:08:43 | 1:08:45 | |
LAUGHTER | 1:08:45 | 1:08:47 | |
GONG | 1:08:47 | 1:08:48 | |
You see? | 1:08:51 | 1:08:52 | |
-Come on! -What is that? What is that? | 1:08:54 | 1:08:57 | |
See, now you know, Paul, how to get two Michelin stars. | 1:08:57 | 1:09:00 | |
-That's what happens. What is that, Chef? -It's just...just perfect. | 1:09:00 | 1:09:03 | |
Just cooked. Look at it, it's perfect. | 1:09:03 | 1:09:05 | |
It's scrambled egg, though, isn't it? | 1:09:05 | 1:09:07 | |
No, no, no, no, no, by the time you pick that up and take it | 1:09:07 | 1:09:09 | |
into the restaurant, it's just set in time. | 1:09:09 | 1:09:12 | |
-Oh, dear. -Don't "oh, dear". -I can't believe you have to eat that, James. | 1:09:14 | 1:09:19 | |
I know. | 1:09:19 | 1:09:20 | |
His is looser than mine, look. | 1:09:20 | 1:09:21 | |
That is just the kilo of butter that he has put in there. | 1:09:21 | 1:09:25 | |
Which is a good move. | 1:09:25 | 1:09:26 | |
-That's a shell. -That was from his. | 1:09:30 | 1:09:33 | |
-"That was from his"? -That was from you. | 1:09:33 | 1:09:36 | |
-Plenty of butter. He likes butter. -Paul, you think you were quicker? | 1:09:39 | 1:09:43 | |
-I think I was. -You WERE quicker. | 1:09:44 | 1:09:46 | |
You were quicker by a long way. Quicker than even Tom. | 1:09:48 | 1:09:52 | |
No, you weren't. You did it in 26.32, which puts you about there. | 1:09:52 | 1:09:59 | |
-Pretty good. -Yeah, I'm happy with that. -Tom. -See, it's cooked now. | 1:09:59 | 1:10:05 | |
No way! | 1:10:09 | 1:10:10 | |
-Do you think that was an omelette, first of all? -Erm... | 1:10:13 | 1:10:16 | |
Omelette-ish, it's omelette-ish. | 1:10:16 | 1:10:18 | |
You did it not quicker but I can't put that on there, | 1:10:20 | 1:10:24 | |
so you're going in there. Because we had to play this. | 1:10:24 | 1:10:27 | |
EASTENDERS THEME PLAYS | 1:10:27 | 1:10:29 | |
And, best of all, that actually worked. | 1:10:32 | 1:10:34 | |
That was Tom on camera three who spent the whole morning rehearsing that bit. | 1:10:34 | 1:10:38 | |
You got it right, well done. | 1:10:38 | 1:10:39 | |
Two words - scrambled eggs. | 1:10:44 | 1:10:45 | |
Right, up next, a chef who wrote his first book on Italian cooking | 1:10:45 | 1:10:49 | |
in 1983 and has since gone on to write 22 hugely successful books. | 1:10:49 | 1:10:53 | |
It is, of course, the amazing Antonio Carluccio. | 1:10:53 | 1:10:56 | |
-Great to have you back on the show. -Buongiorno, James. | 1:10:56 | 1:10:58 | |
Fantastic, buongiorno. What are we cooking, then, Chef? | 1:10:58 | 1:11:01 | |
Something very seasonal and close to your heart. | 1:11:01 | 1:11:03 | |
Did you know that we started together | 1:11:03 | 1:11:05 | |
-seven years ago. The first one. -You're the first... | 1:11:05 | 1:11:07 | |
The first ever programme that I ever did, you cooked a lamb... | 1:11:07 | 1:11:11 | |
-I think it was lamb stuffed with... -Yes, with something. | 1:11:11 | 1:11:14 | |
Yeah, exactly, feta cheese. | 1:11:14 | 1:11:15 | |
-I discovered meanwhile that you can cook now. -Thanks very much(!) What are we going to do, then? | 1:11:15 | 1:11:20 | |
This is for you, look. | 1:11:20 | 1:11:22 | |
I give it to you immediately because this is a treat. So, artichokes. | 1:11:22 | 1:11:29 | |
Yeah. So these are the little baby artichokes as well. | 1:11:29 | 1:11:32 | |
In a raw salad. | 1:11:32 | 1:11:34 | |
You see, you have to take away | 1:11:34 | 1:11:37 | |
the most hard and unedible things. | 1:11:37 | 1:11:41 | |
What a wonderful flower. I give it up to you. | 1:11:41 | 1:11:45 | |
-I'll trim it all of all off. -Chop it very fine. | 1:11:45 | 1:11:48 | |
Meanwhile, I will cook this sauce, a little bit more fire here. | 1:11:48 | 1:11:52 | |
With my beloved mushrooms, look at this. | 1:11:55 | 1:11:58 | |
So what is it with you and these mushrooms? How did it start for you? | 1:11:58 | 1:12:02 | |
-When you were a young kid? -Yes, a young kid. | 1:12:02 | 1:12:04 | |
I was going with Papa and friends, as everybody in Italy does. | 1:12:04 | 1:12:09 | |
I was going to pick mushrooms and then the sort of passion | 1:12:09 | 1:12:13 | |
remains in me and I find mushrooms anywhere. Everywhere. | 1:12:13 | 1:12:18 | |
-Here, I find even some in Hyde Park. -What have we got here? | 1:12:18 | 1:12:22 | |
We've got butter first of all and then we cook, yes. | 1:12:22 | 1:12:27 | |
This will be the sauce for raviolo. | 1:12:27 | 1:12:30 | |
There are two sheets of pasta which will contain the sauce. | 1:12:30 | 1:12:33 | |
They are in the fridge at the moment, | 1:12:33 | 1:12:35 | |
so we will talk about those in a minute. What mushrooms have you brought along with us? | 1:12:35 | 1:12:38 | |
These are morels, which is a fantastic mushroom. | 1:12:38 | 1:12:41 | |
You have to be careful when you get morels fresh because they may | 1:12:41 | 1:12:44 | |
have little stones inside. They are hollow. | 1:12:44 | 1:12:47 | |
I will open one to you and show it. | 1:12:47 | 1:12:49 | |
You see, and they may have stones or something like that. Then we have the girolles, or chanterelles, | 1:12:49 | 1:12:56 | |
as I prefer to call them. These are the girolles, | 1:12:56 | 1:12:59 | |
which we put immediately there after they have been cleaned, | 1:12:59 | 1:13:05 | |
and naturally we have the most wonderful mushroom of all, | 1:13:05 | 1:13:09 | |
the porcino, the cep. Let me put a few more here. | 1:13:09 | 1:13:13 | |
So you would classify the cep more so than the morel | 1:13:13 | 1:13:16 | |
-as the king of mushrooms, would you? -The morel | 1:13:16 | 1:13:19 | |
is a very, very fine mushroom. | 1:13:19 | 1:13:23 | |
In fact, to buy it is even more expensive but, for me, the king | 1:13:23 | 1:13:27 | |
is really this one. | 1:13:27 | 1:13:28 | |
Look, perfect, it doesn't have a little animal inside, | 1:13:28 | 1:13:31 | |
-it's vegetarian. -But it's great raw in salads as well, isn't it? | 1:13:31 | 1:13:35 | |
In fact, in fact, I have an idea. | 1:13:35 | 1:13:38 | |
Look. Look, if you can cut me the very solid one, this one. | 1:13:38 | 1:13:42 | |
Yeah, I'll do it. | 1:13:42 | 1:13:44 | |
You can cut it very finely sliced, and this one, too. | 1:13:44 | 1:13:47 | |
We do the salad of porcini as well. | 1:13:47 | 1:13:50 | |
-OK. -On this show you can do everything. | 1:13:50 | 1:13:55 | |
-So you wouldn't wash these? -No, you never wash mushrooms. | 1:13:55 | 1:13:59 | |
You scratch them from, eventually, dirt. But they are clean. | 1:13:59 | 1:14:06 | |
You have just to check if they have little maggots inside. | 1:14:06 | 1:14:10 | |
Because they may have. This one is perfect, look at this. | 1:14:10 | 1:14:13 | |
-Wonderful white. -Now, you're as well as... -Yes. | 1:14:13 | 1:14:18 | |
..busy all over the world with the restaurants and everything else, | 1:14:18 | 1:14:21 | |
-writing is a huge influence in your life. -Yes. | 1:14:21 | 1:14:24 | |
You've written a couple of things recently. | 1:14:24 | 1:14:28 | |
I've written 19 books altogether, | 1:14:28 | 1:14:31 | |
two of which...the last one, one is called Collection. | 1:14:31 | 1:14:35 | |
And naturally my sort of biography, my life. | 1:14:35 | 1:14:40 | |
Now we put a little bit of sort of... | 1:14:41 | 1:14:45 | |
A spoon, a spoon, a spoon. | 1:14:45 | 1:14:47 | |
I can get you one. | 1:14:47 | 1:14:48 | |
So this is tomato puree that you're adding to this? | 1:14:51 | 1:14:53 | |
A little bit of tomato puree to be a little...sort of things. | 1:14:53 | 1:14:58 | |
And then some parsley and we chop it like this, direct. | 1:14:58 | 1:15:03 | |
So you've written, like, an autobiography on your life. | 1:15:06 | 1:15:10 | |
Yeah, my own biography starting from birth. In fact, to write it... | 1:15:10 | 1:15:17 | |
I put some wine now. | 1:15:17 | 1:15:18 | |
I asked my siblings if my father, my mother, they conceive to me in love. | 1:15:20 | 1:15:26 | |
-Right. -To see if the beginning of my life was already positive. | 1:15:26 | 1:15:32 | |
He didn't say this in rehearsal. | 1:15:32 | 1:15:34 | |
-Well, they told me, yes. -They told you yes? -They told me yes. | 1:15:37 | 1:15:41 | |
Listen, the sauce is ready. | 1:15:41 | 1:15:43 | |
The only time when you can put a few drops of oil in water for | 1:15:43 | 1:15:48 | |
boiling the pasta is when you have two big sheets of pasta. | 1:15:48 | 1:15:52 | |
This is fresh pasta. | 1:15:52 | 1:15:53 | |
It's wonderful, you put it to boil in salted water, which should | 1:15:53 | 1:15:57 | |
be 10g of salt per litre of water. | 1:15:57 | 1:16:01 | |
It's more salty than people would normally do, isn't it? | 1:16:01 | 1:16:04 | |
-Yeah, but 10g is not very much. -Yeah. | 1:16:04 | 1:16:07 | |
Now, this is cooking and it will cook the fresh pasta only two, | 1:16:07 | 1:16:13 | |
three minutes, no more than that. | 1:16:13 | 1:16:16 | |
In fact, it's just the sauce, that's wonderful. | 1:16:16 | 1:16:22 | |
You can see the oil on the surface when you put the pasta down, | 1:16:22 | 1:16:25 | |
coated with the oil so it doesn't stick together. | 1:16:25 | 1:16:29 | |
Now, as well as that, you're doing these food festivals all over the UK. | 1:16:29 | 1:16:32 | |
-One in particular which is just round the corner. -You know what? | 1:16:32 | 1:16:35 | |
-I'm coming to your area, in Malton. -You are, you're coming up north. | 1:16:35 | 1:16:38 | |
Yes. | 1:16:38 | 1:16:40 | |
And it will be very good because I would like to taste your food. | 1:16:40 | 1:16:43 | |
-The Malton Food Festival, which is next weekend, I believe. -I think so. | 1:16:43 | 1:16:48 | |
Two weekends' time. There you go. | 1:16:48 | 1:16:50 | |
-So we have one sheet of pasta, we put it there. -Yup. | 1:16:50 | 1:16:53 | |
There. Then we have the... Let me taste. | 1:16:58 | 1:17:02 | |
Yup. A little bit of salt. Because... | 1:17:05 | 1:17:08 | |
-Yes. -So that's it, very quick. -Yes. It's very quick. | 1:17:11 | 1:17:16 | |
Italian food is mof-mof - minimum of fuss, maximum of flavour. | 1:17:16 | 1:17:22 | |
Then we have the other one here, look. | 1:17:22 | 1:17:24 | |
This is the blanket. So we put it there. | 1:17:29 | 1:17:34 | |
Naturally something like this, | 1:17:34 | 1:17:35 | |
you can do it also with a filling of fish, of whatever you like. | 1:17:35 | 1:17:41 | |
Whoops. | 1:17:41 | 1:17:42 | |
The decoration, let me put the decoration... | 1:17:42 | 1:17:45 | |
-I didn't save one of those but... -We can fry that off, yeah. | 1:17:45 | 1:17:49 | |
-Got some butter in there if you want it. -That's there. | 1:17:52 | 1:17:55 | |
-So explain to us about the salad, then. -Oh, we have the salad, let's taste. | 1:17:56 | 1:18:00 | |
So we have very finely chopped artichokes. | 1:18:00 | 1:18:04 | |
If you have the big one, the globe artichoke, | 1:18:04 | 1:18:06 | |
you have to take all the heart apart and then... | 1:18:06 | 1:18:10 | |
Just the heart, isn't it? But with the small ones... | 1:18:10 | 1:18:13 | |
-Lemon, olive oil... -That's it. -Salt and pepper. | 1:18:14 | 1:18:17 | |
And, of course, Parmesan cheese and of course we've got the ceps in | 1:18:17 | 1:18:20 | |
-there as well. -Yeah. -So which part of Italy...? | 1:18:20 | 1:18:23 | |
You put the ceps in there as well? | 1:18:23 | 1:18:25 | |
-That's in there? -I want to do it separate. Never mind. | 1:18:25 | 1:18:28 | |
I'll do another one. | 1:18:28 | 1:18:29 | |
LAUGHTER | 1:18:29 | 1:18:31 | |
-No pressure(!) -Yeah. -I'll follow what the chef says. | 1:18:31 | 1:18:35 | |
-So, which part of Italy are you from, then? -Put in this one veg. | 1:18:35 | 1:18:38 | |
-Where did you grow up? -I grew up in Piemonte. | 1:18:38 | 1:18:42 | |
I was born in the south, on the Amalfi coast. | 1:18:42 | 1:18:45 | |
And it was fantastic to have both. | 1:18:45 | 1:18:49 | |
A bit of salt. | 1:18:49 | 1:18:51 | |
A bit of lemon. | 1:18:51 | 1:18:52 | |
-And of course, we saw a lot of that when you were... -Olive oil. | 1:18:54 | 1:18:57 | |
Olive oil, yeah. ..when you were touring with Gennaro on BBC Two. | 1:18:57 | 1:19:01 | |
The good old Gennaro. | 1:19:01 | 1:19:04 | |
My... | 1:19:04 | 1:19:05 | |
-My desperation! -JAMES LAUGHS | 1:19:05 | 1:19:09 | |
-Yeah, that's fine. -There you go, Cheffy. -Lovely. | 1:19:09 | 1:19:12 | |
So, we put the decoration here. | 1:19:12 | 1:19:14 | |
-The garnish, as you call it. -So we've got that, that... -And that. | 1:19:16 | 1:19:21 | |
-We've got an extra dish more than we did in rehearsals. -Yes. | 1:19:21 | 1:19:24 | |
-And you want a little bit of Parmesan cheese? -Here, yes. | 1:19:24 | 1:19:27 | |
So, tell us what the name of this dish is. | 1:19:27 | 1:19:30 | |
-So, this is open raviolo with mushrooms. -And in Italian? | 1:19:30 | 1:19:36 | |
Il raviolo aperto con funghi. | 1:19:36 | 1:19:38 | |
-Sounds much better, doesn't it? -Love that, yeah! -Poetry. | 1:19:38 | 1:19:42 | |
It looks delicious. I know these, just eat them as they are. Fabulous. | 1:19:48 | 1:19:52 | |
-Come on over here. -Wow! -Have a seat. Just dive in. | 1:19:52 | 1:19:56 | |
I don't know where you want to start, really, but... There you go. | 1:19:56 | 1:19:59 | |
So, if you like vegetarian... | 1:19:59 | 1:20:02 | |
-that's vegetarian. -Italy's brilliant for vegetarian food. | 1:20:02 | 1:20:05 | |
Wherever I've been, I have the most choice when I go to Italy. | 1:20:05 | 1:20:07 | |
Doesn't have any complication between pasta | 1:20:07 | 1:20:09 | |
and this and that vegetables. You have always vegetarian. | 1:20:09 | 1:20:13 | |
But it's so simple if you use the small artichokes, as well. | 1:20:13 | 1:20:17 | |
-Delicious. -It's amazing. -Contains a lot of iron. It's very good. | 1:20:17 | 1:20:20 | |
-And nice and quick. -Yeah. -Happy with that? | 1:20:20 | 1:20:23 | |
-Oh, that's really lovely, yeah. -Good, good. -Thank you so much! | 1:20:23 | 1:20:26 | |
Simple but so effective. That's definitely one you should try. | 1:20:30 | 1:20:33 | |
Now, when Les Dennis came to the studio to face his food | 1:20:33 | 1:20:36 | |
heaven or food hell, he was hoping to be matched with mint, | 1:20:36 | 1:20:39 | |
but would he have to put up with pork belly? Let's find our. | 1:20:39 | 1:20:42 | |
It's time to find out whether you've sent | 1:20:42 | 1:20:44 | |
Les to food heaven or food hell. | 1:20:44 | 1:20:46 | |
Les, just to remind you, your version of food heaven would be... | 1:20:46 | 1:20:49 | |
-Go on, you tell me! -..the bunch of lovely... -Mint. I love it. | 1:20:49 | 1:20:54 | |
-I can eat it just raw. -It's delicious stuff. | 1:20:54 | 1:20:57 | |
Great with, of course, mint sauce with the lamb, | 1:20:57 | 1:20:59 | |
particularly for tomorrow, and of course a little trio of | 1:20:59 | 1:21:03 | |
cremes brulees, which are covered with mint, chocolate or lemon. | 1:21:03 | 1:21:05 | |
Alternatively, it could be the dreaded food hell, | 1:21:05 | 1:21:08 | |
which is this stuff over here. Complete with nipples! | 1:21:08 | 1:21:11 | |
-Belly pork. -Too fatty! -Really? -Yeah. | 1:21:11 | 1:21:14 | |
It needs to be cooked for a long period of time, but it could be | 1:21:14 | 1:21:16 | |
that with sauteed savoy cabbage and a little bit of salmon through it. | 1:21:16 | 1:21:19 | |
-Sounds interesting. -Honey-roasted. -A bit of surf and turf. -Exactly, yeah. | 1:21:19 | 1:21:23 | |
How do you think the viewers have done? | 1:21:23 | 1:21:25 | |
Erm, I think they've probably sent me to hell! | 1:21:25 | 1:21:27 | |
-I said it was very, very close. -Yeah. -It was very, very close. | 1:21:27 | 1:21:30 | |
-Very close, was it? -58% of the people wanted to see... | 1:21:30 | 1:21:34 | |
..the pork belly. You've lost this one. There we go. Right, | 1:21:36 | 1:21:39 | |
lose that one out the way. | 1:21:39 | 1:21:41 | |
Don't worry, we've got three cremes brulees for your dinner tonight. | 1:21:41 | 1:21:44 | |
You can take those and you only have to make one more for tonight. | 1:21:44 | 1:21:47 | |
-Yeah. -What I'm going to do first of all... | 1:21:47 | 1:21:48 | |
Guys, if you could cook the salmon... Marcus, you can do that. | 1:21:48 | 1:21:51 | |
Martin, if you can chop up onions | 1:21:51 | 1:21:54 | |
and then chop the cabbage into decent-sized chunks... | 1:21:54 | 1:21:56 | |
I'm going to get on with my pork belly here. | 1:21:56 | 1:21:59 | |
Now, pork belly is great, because it's got a lot of fat in there. | 1:21:59 | 1:22:02 | |
-Yeah. -But what you need to do is score it first of all. | 1:22:02 | 1:22:04 | |
To crisp it up, there's several different ways. | 1:22:04 | 1:22:06 | |
You can cook it for a long time and twice-cook it, | 1:22:06 | 1:22:09 | |
which I'm going to do, but to help it crisp up even more, | 1:22:09 | 1:22:11 | |
just score over the surface, over the top. | 1:22:11 | 1:22:13 | |
Maybe I've had it where it's just not been cooked crispy enough. | 1:22:13 | 1:22:16 | |
I think that's the thing. | 1:22:16 | 1:22:17 | |
I don't know about you boys, but when it's not cooked for | 1:22:17 | 1:22:20 | |
a long time, that's what puts a lot of people off. | 1:22:20 | 1:22:22 | |
-Yeah. A bit chewy. -Yeah, a bit chewy and a bit leathery. | 1:22:22 | 1:22:26 | |
So, what you do is you place the pork belly into a colander. | 1:22:26 | 1:22:28 | |
Now, if you're doing roast pork, the same thing applies, | 1:22:28 | 1:22:31 | |
or if you've got duck or goose - | 1:22:31 | 1:22:33 | |
a kettle full of boiling water, and pour this over the top. | 1:22:33 | 1:22:37 | |
Now, you'll see it actually firm up. | 1:22:38 | 1:22:41 | |
-So you wouldn't season it till after that? -No. You can see it... | 1:22:41 | 1:22:46 | |
Look, it starts to almost shrink. Look at that. | 1:22:46 | 1:22:49 | |
And then what you do with this, now, | 1:22:49 | 1:22:50 | |
is we can just take our pork belly out... | 1:22:50 | 1:22:54 | |
onto a tea towel. There we go. | 1:22:54 | 1:22:56 | |
Get rid of all that excess water, like that. | 1:22:56 | 1:22:58 | |
-Have you done the old onions? -Yeah, onions are there. | 1:22:58 | 1:23:01 | |
-Might be a bit coarse for you. -And then... That's all right. | 1:23:01 | 1:23:04 | |
They can go straight into there. | 1:23:04 | 1:23:05 | |
These onions are just going to... sit on a bed of onions, this pork. | 1:23:05 | 1:23:08 | |
We've got some fresh thyme in here. | 1:23:08 | 1:23:11 | |
Now, what Marcus is doing over there... | 1:23:11 | 1:23:13 | |
Can you believe you've got three chefs cooking you a meal? | 1:23:13 | 1:23:16 | |
Marcus is cooking salmon, because salmon goes well with pork belly. | 1:23:16 | 1:23:19 | |
-I love that combination. -Is that being seared? | 1:23:19 | 1:23:22 | |
-Yeah, it's been seared, yeah. -A bit of olive oil, salt. | 1:23:22 | 1:23:26 | |
I'm going to drop in some butter to give it some nice colour. | 1:23:26 | 1:23:28 | |
-I'm just going to wash my hands. -So, oil AND butter you would use? | 1:23:28 | 1:23:31 | |
-I'm just putting the butter in now. -Butter just gives it a nice colour. | 1:23:31 | 1:23:34 | |
Otherwise, if you cook in all butter, it can burn. | 1:23:34 | 1:23:37 | |
So anyway, you can see, actually, | 1:23:37 | 1:23:39 | |
when you've just put that water on, it shrinks itself. Salt, of course. | 1:23:39 | 1:23:43 | |
As always. Black pepper. A decent amount of salt. | 1:23:43 | 1:23:46 | |
And then we take some white wine. | 1:23:46 | 1:23:48 | |
And don't put it on the top, put it underneath. | 1:23:48 | 1:23:50 | |
And that way, as it cooks, it'll keep it lovely and moist and | 1:23:50 | 1:23:53 | |
all those juices will come out of it. | 1:23:53 | 1:23:55 | |
Salt and pepper helps it crisp? | 1:23:55 | 1:23:56 | |
Salt and pepper helps it to crisp, but I've got another tip. | 1:23:56 | 1:23:59 | |
Once it goes in the oven, this needs to go in for about two hours. | 1:23:59 | 1:24:01 | |
-Really? -Quite slowly, about 350, 325, something like that. | 1:24:01 | 1:24:06 | |
That's about sort of 160. | 1:24:06 | 1:24:08 | |
After a couple of hours - just keep basting it - you end up with this, | 1:24:08 | 1:24:12 | |
this lovely rich mixture. Now, if I just take this... | 1:24:12 | 1:24:15 | |
-Doesn't really look like hell, does it, at all? -It doesn't really! | 1:24:15 | 1:24:19 | |
-But if I just get a knife... -Right. -And then... | 1:24:19 | 1:24:21 | |
what we can do now is we can drain off this liquid... | 1:24:21 | 1:24:25 | |
because we're going to use this, because this is just like nectar. | 1:24:25 | 1:24:31 | |
-It is. -You make a jus? I never know what a jus is, exactly. | 1:24:31 | 1:24:35 | |
-A "juzz"! You take this juzz, made with stock, ideally... -Right. | 1:24:35 | 1:24:41 | |
..because the way that you actually make a jus, or a juzz, | 1:24:41 | 1:24:44 | |
is to actually reduce it down. | 1:24:44 | 1:24:45 | |
You can't make it with powdered stock, you must use fresh stock. | 1:24:45 | 1:24:48 | |
You can buy cans of that in the supermarket now. | 1:24:48 | 1:24:50 | |
What I'm going to do is just cut this... | 1:24:50 | 1:24:52 | |
Martin, if you could just saute me off | 1:24:52 | 1:24:54 | |
-a little bit of buttered cabbage in here... -Yeah. | 1:24:54 | 1:24:56 | |
Just a bit of that in there. | 1:24:56 | 1:24:58 | |
See, again, when cabbage is over-creamy, I don't like that. | 1:24:58 | 1:25:03 | |
That's a bit hot there! | 1:25:03 | 1:25:05 | |
-Chef? -It'll be all right. -He's setting me up today! | 1:25:06 | 1:25:10 | |
-Your omelette would have cooked in time over that! -Yes, definitely! | 1:25:10 | 1:25:14 | |
Just a touch of water. There you go. | 1:25:14 | 1:25:15 | |
-Right, while he sets fire to my kitchen... -Flambeed cabbage! | 1:25:19 | 1:25:22 | |
-There you go. What we're going to do is just take our pork now. -Right. | 1:25:23 | 1:25:26 | |
Now, I'm going to leave you that, because you can take that home. | 1:25:26 | 1:25:29 | |
I know you've got a dinner party tonight. Take that. | 1:25:29 | 1:25:31 | |
-Wow. -And then what we do is just finish this off with some honey. | 1:25:31 | 1:25:35 | |
And this is where we twice-bake it. | 1:25:35 | 1:25:37 | |
We're often told to twice-bake pork belly. | 1:25:37 | 1:25:39 | |
So, this has gone in a low oven | 1:25:39 | 1:25:41 | |
for a long time, two, three hours - the longer it is, the better - | 1:25:41 | 1:25:44 | |
-then we turn the oven right up and then cook this again. -Right, OK. | 1:25:44 | 1:25:47 | |
So this goes in the oven about sort of 360, something like that. | 1:25:47 | 1:25:52 | |
380. And this wants about 20 minutes. And this gets lovely... | 1:25:52 | 1:25:58 | |
-With that honey glaze. -With that honey glaze. -20 minutes? -Yeah. | 1:25:58 | 1:26:02 | |
No more than that, otherwise it's black. And you've got that. See? | 1:26:02 | 1:26:06 | |
-Wow! -And then what we do now... How are we doing with our cabbage? | 1:26:06 | 1:26:10 | |
-We've got enough cabbage for about 400 there. -Yeah, well... | 1:26:10 | 1:26:14 | |
we're big guys, y'know what I mean? | 1:26:14 | 1:26:16 | |
-We're just going to flake that. -So the salmon is flaked in. | 1:26:16 | 1:26:19 | |
Yeah, the salmon's all flaked in. Now, if you wanted to, you could mix | 1:26:19 | 1:26:23 | |
equal quantities of pork belly and salmon and have them together. | 1:26:23 | 1:26:26 | |
But it works really well either with savoy cabbage, like this, | 1:26:26 | 1:26:29 | |
or, alternatively, cook it for longer, | 1:26:29 | 1:26:31 | |
use a white cabbage and do choucroute, which is lovely with it. | 1:26:31 | 1:26:35 | |
-What's choucroute? -Choucroute? It's that lovely pickled... -Sauerkraut. | 1:26:35 | 1:26:39 | |
-Oh, OK. -So, what we're going to do is, we just grab a spoon. | 1:26:39 | 1:26:45 | |
A little bit of parsley, boys. I'll do that. I'll do that, don't worry. | 1:26:45 | 1:26:48 | |
We'll just take some flat-leaf parsley. There you go. | 1:26:48 | 1:26:51 | |
Or chives if you've got no parsley. | 1:26:53 | 1:26:54 | |
Chives if you've got no parsley, exactly! | 1:26:54 | 1:26:57 | |
You're learning, you're learning! | 1:26:57 | 1:26:59 | |
-There you go. Save that. He's going to take that home. -Oh, wow! | 1:26:59 | 1:27:03 | |
-If you could season that for me, Martin... -No problem. | 1:27:03 | 1:27:06 | |
Martin'll just season that up. So, we're just sauteing off now. | 1:27:06 | 1:27:08 | |
What Marcus has done is just cooked the salmon, JUST cooked, | 1:27:08 | 1:27:11 | |
so then, when you flake it through... | 1:27:11 | 1:27:14 | |
-Y'know, often people overcook salmon. -Yeah. | 1:27:14 | 1:27:16 | |
And what you need to do is just cook it. | 1:27:16 | 1:27:19 | |
By the time it gets to the table, it'll be perfectly cooked. | 1:27:19 | 1:27:22 | |
-And we just put a pile of that. -So it carries on cooking? | 1:27:22 | 1:27:24 | |
It carries on cooking. Yeah, it's going to carry on cooking, yeah. | 1:27:24 | 1:27:27 | |
Well, this will be cooked, because Marcus cooked it, not Martin. | 1:27:27 | 1:27:31 | |
THEY LAUGH | 1:27:31 | 1:27:32 | |
We place that over the top, like that. | 1:27:32 | 1:27:35 | |
A nice little bit of pork belly sits on there. | 1:27:35 | 1:27:38 | |
-It really looks like hell, doesn't it(?) -And you've got a sauce. | 1:27:38 | 1:27:41 | |
Not at all! It looks lovely. | 1:27:41 | 1:27:43 | |
-But this is the liquor that's left over. -Right, OK. | 1:27:43 | 1:27:47 | |
But you pour that over the top. And you just put that over the top. | 1:27:47 | 1:27:51 | |
Have you got your irons there, Marcus? There we go. | 1:27:51 | 1:27:54 | |
-Put plenty of sauce on, as well. -So, what's in that liquor, then? | 1:27:54 | 1:27:57 | |
That's the juices reduced down. That's it. | 1:27:57 | 1:28:00 | |
-And you didn't put any honey in there? -Nothing. | 1:28:00 | 1:28:02 | |
It's obviously the juices from there. Dive in. | 1:28:02 | 1:28:04 | |
-Tell me what you think. -Fantastic. | 1:28:04 | 1:28:06 | |
Dive in, Marcus. There you go. Go on, dive in. | 1:28:07 | 1:28:10 | |
The crackling's lovely and crisp. I'm going to get some wine out. | 1:28:10 | 1:28:13 | |
Getting into the crackling's not easy, is it? | 1:28:13 | 1:28:16 | |
-There we go. We've got it over here. -This is hell, folks, it really is(!) | 1:28:16 | 1:28:21 | |
Tell me what you think. | 1:28:21 | 1:28:22 | |
That combination between salmon, cabbage and pork, | 1:28:22 | 1:28:24 | |
-I think it's a great mix. -Mm! | 1:28:24 | 1:28:27 | |
-It is. -Nice combination. There you go. | 1:28:27 | 1:28:29 | |
My mum told me not to talk with my mouth full. | 1:28:29 | 1:28:32 | |
Turns out pork belly isn't Les Dennis's hell, after all. | 1:28:36 | 1:28:39 | |
Well, I'm afraid that's all we've got on today's Best Bites. | 1:28:39 | 1:28:42 | |
I hope you've enjoyed looking back at some of the fantastic | 1:28:42 | 1:28:44 | |
food picked out for you from the Saturday Kitchen store cupboard. | 1:28:44 | 1:28:47 | |
Have a great week, and we'll see you soon. | 1:28:47 | 1:28:49 |