Browse content similar to 23/07/2017. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Good morning, there's a seriously mouthwatering menu | 0:00:03 | 0:00:06 | |
lined up for you today | 0:00:06 | 0:00:07 | |
so all you need to do is sit back and relax | 0:00:07 | 0:00:09 | |
as we deliver another serving of Saturday Kitchen Best Bites. | 0:00:09 | 0:00:12 | |
Welcome to the show. | 0:00:32 | 0:00:33 | |
Now, you won't want to go anywhere, as we've got delicious food | 0:00:33 | 0:00:36 | |
served up by fantastic chefs | 0:00:36 | 0:00:37 | |
and a healthy helping of hungry guests, as well. | 0:00:37 | 0:00:39 | |
Coming up on today's show... | 0:00:39 | 0:00:42 | |
James Martin cooks strawberry Charlotte | 0:00:42 | 0:00:44 | |
for Nik Kershaw, | 0:00:44 | 0:00:45 | |
Angela Hartnett shows us a beautiful Spanish-inspired lunch. | 0:00:45 | 0:00:48 | |
She joints a whole chicken and roasts in the oven | 0:00:48 | 0:00:51 | |
with chorizo and peppers, and then serves with pan-fried aubergine | 0:00:51 | 0:00:53 | |
with tomato, cumin and coriander. | 0:00:53 | 0:00:56 | |
And Ken Hom is here showing us his wok skills. | 0:00:56 | 0:00:59 | |
He whips up stir-fried beef with mint and onions | 0:00:59 | 0:01:01 | |
and a generous helping of spicy noodles in a matter of minutes. | 0:01:01 | 0:01:05 | |
And taking up the omelette challenge today, | 0:01:05 | 0:01:08 | |
we have Paul Ainsworth and Daniel Clifford. | 0:01:08 | 0:01:10 | |
And as we are celebrating Wimbledon in the studio, | 0:01:10 | 0:01:12 | |
the boys are looking good. | 0:01:12 | 0:01:14 | |
And then it's over to Tom Aikens | 0:01:14 | 0:01:16 | |
with an unusual combination. | 0:01:16 | 0:01:18 | |
He pan-fries pork belly with scallops and squid, | 0:01:18 | 0:01:20 | |
and then serves with caramelised onion and balsamic sauce. | 0:01:20 | 0:01:23 | |
And finally, John Craven faces his food heaven | 0:01:23 | 0:01:25 | |
or his food hell. | 0:01:25 | 0:01:27 | |
Did he get his food heaven, | 0:01:27 | 0:01:28 | |
beef stroganoff with sauteed potatoes, or his food hell, | 0:01:28 | 0:01:32 | |
marrow stuffed with lamb and salad? | 0:01:32 | 0:01:34 | |
You can find out what he got at the end of the show. | 0:01:34 | 0:01:36 | |
But first, it's over to the Prince of Peruvian cuisine, | 0:01:36 | 0:01:39 | |
Martin Morales, who was here | 0:01:39 | 0:01:41 | |
to celebrate Peruvian Independence Day. | 0:01:41 | 0:01:43 | |
Welcome back, Martin. Thank you very much. So this is a hot ceviche. | 0:01:43 | 0:01:46 | |
It's a hot ceviche. | 0:01:46 | 0:01:47 | |
We can do it on a barbecue, we can do it at home, | 0:01:47 | 0:01:49 | |
but, yeah, traditionally, we make it cold. | 0:01:49 | 0:01:51 | |
Right, so, what do you want me to do, then? Give me a job. | 0:01:51 | 0:01:53 | |
If you could chop up... | 0:01:53 | 0:01:55 | |
If you could chop up these onions, the spring onions and coriander, | 0:01:55 | 0:01:57 | |
that would be fantastic. Spring onions and coriander. | 0:01:57 | 0:02:00 | |
Just finely chopped. | 0:02:00 | 0:02:01 | |
I can do that. We'll use those there. | 0:02:01 | 0:02:03 | |
And then if you could just, yeah... I'm going to chop this up. | 0:02:03 | 0:02:05 | |
I'm going to make the Amarillo chilli paste first, | 0:02:05 | 0:02:08 | |
which is going to be part of the Amarillo chilli tiger's milk. | 0:02:08 | 0:02:12 | |
Yeah. So I've got these lovely Amarillo chillies | 0:02:12 | 0:02:15 | |
which are Peruvian, all the way from Peru, | 0:02:15 | 0:02:17 | |
but if you don't have these, if you don't find these, | 0:02:17 | 0:02:20 | |
you can just simply use a medium-strength red pepper | 0:02:20 | 0:02:24 | |
or chilli and... | 0:02:24 | 0:02:26 | |
Better use a mixture of them both, really, | 0:02:26 | 0:02:28 | |
cos those, I think, have got a flavour all on its own, those. | 0:02:28 | 0:02:31 | |
Well, that's right. But a yellow pepper, as well. | 0:02:31 | 0:02:33 | |
Just to give that colour. Right. | 0:02:33 | 0:02:35 | |
So tell me about this Peruvian food, then, | 0:02:35 | 0:02:37 | |
because it's becoming more popular in the UK. Yeah. | 0:02:37 | 0:02:40 | |
But, really, I mean, there are a lot of ingredients, really, | 0:02:40 | 0:02:42 | |
that stem from Peru. | 0:02:42 | 0:02:43 | |
So many ingredients, in fact. | 0:02:43 | 0:02:45 | |
Well, that's right, that's why it's so delicious, | 0:02:45 | 0:02:48 | |
as well as all the flavours, | 0:02:48 | 0:02:49 | |
and as well as all the different dishes. | 0:02:49 | 0:02:51 | |
In our new cook book, | 0:02:51 | 0:02:52 | |
we can find different types of alternatives | 0:02:52 | 0:02:56 | |
to those ingredients if you can't find them here. | 0:02:56 | 0:02:59 | |
So it's very easy to cook. | 0:02:59 | 0:03:01 | |
So what happens on Peruvian Independence Day? | 0:03:01 | 0:03:04 | |
Peruvian Independence Day, well, we celebrate, | 0:03:04 | 0:03:08 | |
sometimes even for a few days, not just for that one day... | 0:03:08 | 0:03:11 | |
Right. | 0:03:11 | 0:03:13 | |
And we paint our houses to make things look bright and new. | 0:03:13 | 0:03:18 | |
Paint your houses? | 0:03:18 | 0:03:19 | |
We put on our best clothes, we put a flag outside of our house, | 0:03:19 | 0:03:23 | |
so, yeah. | 0:03:23 | 0:03:24 | |
Just to celebrate independence. Right, there's your bits and pieces. | 0:03:24 | 0:03:27 | |
I'm going to make a little... | 0:03:27 | 0:03:29 | |
I know you want me to puree what you're making here, as well. | 0:03:29 | 0:03:31 | |
Yes, please. | 0:03:31 | 0:03:32 | |
So we've just got... | 0:03:32 | 0:03:33 | |
Basically, you're cooking the onions in the... | 0:03:33 | 0:03:36 | |
Yeah, I'm just frying these onions. | 0:03:36 | 0:03:37 | |
Just sweating them a little bit. And... | 0:03:37 | 0:03:39 | |
Usually, it will take about 10, 15 minutes. | 0:03:41 | 0:03:43 | |
That's why we just made some here. | 0:03:43 | 0:03:45 | |
And if you could just liquidise that, | 0:03:45 | 0:03:47 | |
that would be great. | 0:03:47 | 0:03:49 | |
Right, you can explain where we're going there. | 0:03:49 | 0:03:51 | |
You're using sea bass, as well, yeah? | 0:03:51 | 0:03:52 | |
So we are using sea bass and clams. | 0:03:52 | 0:03:54 | |
LIQUIDIZER WHIRS | 0:03:54 | 0:03:56 | |
Right, this is about ready. | 0:03:58 | 0:04:00 | |
You want just a fine puree, yeah? Yes, please. | 0:04:02 | 0:04:04 | |
And we are just turning these into chunks, | 0:04:08 | 0:04:11 | |
which I'm going to put on a sort of little dish we're going to make | 0:04:11 | 0:04:16 | |
from these corn husks. | 0:04:16 | 0:04:19 | |
Look at these lovely corn husks. I'm going to wet this. | 0:04:19 | 0:04:22 | |
Do you want some lime juice in here, as well? Yes, please. | 0:04:22 | 0:04:24 | |
Just a squeeze of a lime. | 0:04:24 | 0:04:26 | |
So I'll lay these out. | 0:04:26 | 0:04:28 | |
These nice little cubes here. | 0:04:28 | 0:04:30 | |
We've let this sweat there. | 0:04:30 | 0:04:32 | |
We've already made our Amarillo chilli tiger's milk. | 0:04:32 | 0:04:35 | |
This is called tiger's milk, then, is it? Yeah. | 0:04:35 | 0:04:38 | |
Makes you strong, apparently. Some say it's an aphrodisiac. | 0:04:38 | 0:04:42 | |
But that's the essence of ceviche. | 0:04:42 | 0:04:43 | |
He's just making this up entirely as he goes along. | 0:04:43 | 0:04:45 | |
THEY LAUGH | 0:04:45 | 0:04:47 | |
That's what we say in Peru. | 0:04:47 | 0:04:48 | |
So, lovely, thank you very much. | 0:04:48 | 0:04:51 | |
Let me just... Put that to one side. Mm, let me just season that. | 0:04:51 | 0:04:54 | |
Happy with that? Yeah, lovely. | 0:04:56 | 0:04:58 | |
So would sea bass be the traditional thing | 0:04:58 | 0:05:00 | |
that you would do with this, or...? | 0:05:00 | 0:05:02 | |
Yeah, well, you can use any kind of fish. | 0:05:02 | 0:05:05 | |
You know, just ask, just make sure it's fresh, | 0:05:05 | 0:05:08 | |
make sure it's sustainable. | 0:05:08 | 0:05:10 | |
With this dish, also, actually, scallops is gorgeous. | 0:05:10 | 0:05:15 | |
So any type of white fish is lovely. | 0:05:15 | 0:05:18 | |
I'm going to mix that in there. Just going to stir this a little bit. | 0:05:18 | 0:05:22 | |
We've got that really hot... Nice and hot. | 0:05:22 | 0:05:24 | |
Yeah, lovely. | 0:05:24 | 0:05:26 | |
And I'm going to put a bit more, actually, | 0:05:26 | 0:05:28 | |
a bit more lime juice, as well. | 0:05:28 | 0:05:29 | |
Right, do you want me to do another one? | 0:05:29 | 0:05:31 | |
No, that's fine, I'm just going to squeeze this more. OK. And then... | 0:05:31 | 0:05:35 | |
So what's the history with ceviche, then? | 0:05:35 | 0:05:37 | |
Ceviche started a couple of thousand years ago. We think in Peru. | 0:05:37 | 0:05:40 | |
I mean, it's cooked and made everywhere. | 0:05:40 | 0:05:43 | |
But it is cooked even though it's raw. | 0:05:43 | 0:05:45 | |
It's kind of a way of preserving, I suppose. | 0:05:45 | 0:05:48 | |
It's a way of preserving the... | 0:05:48 | 0:05:49 | |
You know, there was a culture in the north of Peru | 0:05:49 | 0:05:52 | |
called the Moche culture, | 0:05:52 | 0:05:54 | |
and those guys, a couple of thousand years ago, were fishermen, | 0:05:54 | 0:05:59 | |
so they needed a dish that would keep them going for days so... | 0:05:59 | 0:06:05 | |
That's why they made ceviche. | 0:06:05 | 0:06:07 | |
And they made it with a fruit called the tumbo | 0:06:07 | 0:06:10 | |
which is like a... | 0:06:10 | 0:06:11 | |
You have been at the library this week, haven't you? | 0:06:11 | 0:06:14 | |
Well, it's a tumbo, | 0:06:14 | 0:06:15 | |
it's more like a passion fruit, | 0:06:15 | 0:06:16 | |
but then with the arrival of the Spanish, 500 years ago, | 0:06:16 | 0:06:20 | |
then they introduced the bitter oranges and the limes... | 0:06:20 | 0:06:23 | |
I'll flip that over so you've got a fresh board. Yeah, lovely. | 0:06:23 | 0:06:26 | |
There's a sink in the back if you want to wash your hands. | 0:06:26 | 0:06:29 | |
The tap's running, there you go. | 0:06:29 | 0:06:30 | |
So we're going to do a salad with this, really,... | 0:06:30 | 0:06:32 | |
And this salad... We don't often... | 0:06:32 | 0:06:34 | |
I think we've probably used these once, I think.... Oh, right. | 0:06:34 | 0:06:37 | |
..in the number of years I've been doing the show. | 0:06:37 | 0:06:39 | |
So really, really simple salad. | 0:06:39 | 0:06:42 | |
It's called solteron which means unmarried. | 0:06:42 | 0:06:45 | |
Unmarried... You could be saying whatever you want. | 0:06:45 | 0:06:47 | |
I ain't got a clue what you're on about. | 0:06:47 | 0:06:49 | |
THEY LAUGH | 0:06:49 | 0:06:50 | |
Solteron was made for the unmarried couples, cos it's very light. | 0:06:50 | 0:06:54 | |
It's got no meat in it. | 0:06:54 | 0:06:55 | |
So it's a dish that comes from Arequipa, | 0:06:55 | 0:06:57 | |
from the southern part of Peru. A real foodie capital. | 0:06:57 | 0:07:01 | |
And so we've just been researching | 0:07:01 | 0:07:03 | |
for a new restaurant that we are working on and also for more dishes, | 0:07:03 | 0:07:07 | |
and our head chef and I, Tomasz Baranski, | 0:07:07 | 0:07:09 | |
we went to Arequipa | 0:07:09 | 0:07:11 | |
and this is one of our favourite recipes. | 0:07:11 | 0:07:12 | |
I expect this kind of knowledge when we're talking about Jersey. | 0:07:12 | 0:07:15 | |
Absolutely. | 0:07:15 | 0:07:16 | |
Not just waffling on about Jersey Royal potatoes, as well. | 0:07:16 | 0:07:19 | |
Right, so this cooks for how long? This is for about seven minutes. | 0:07:20 | 0:07:24 | |
Five, five to seven minutes... So that's cooking away in there. | 0:07:24 | 0:07:26 | |
Yeah, and we've got that really on high. That's lovely. | 0:07:26 | 0:07:29 | |
We're happy with that. | 0:07:29 | 0:07:31 | |
And so the salad. Tell us about this, then. | 0:07:31 | 0:07:33 | |
So solteron, it's a version of another dish called solterito, | 0:07:33 | 0:07:37 | |
but this is our own version, | 0:07:37 | 0:07:38 | |
so we changed a few of the ingredients | 0:07:38 | 0:07:40 | |
and we've got palm hearts in there, feta, and black olives. | 0:07:40 | 0:07:45 | |
These are Peruvian olives. | 0:07:45 | 0:07:46 | |
These are Botija olives, but you can use Kalamata, anyway. | 0:07:46 | 0:07:50 | |
So just de-pip these. Peruvian olives. | 0:07:50 | 0:07:53 | |
Yeah. | 0:07:53 | 0:07:54 | |
Taste that. It's delicious. | 0:07:54 | 0:07:56 | |
Try that. Well, red in colour, as well. Yeah. | 0:07:56 | 0:07:59 | |
And the colour is gorgeous. That's really nice. | 0:07:59 | 0:08:02 | |
Botija olives from Peru. | 0:08:02 | 0:08:05 | |
Right, so we've got plenty of lime juice. | 0:08:05 | 0:08:07 | |
There's still plenty of lime juice in this one. | 0:08:07 | 0:08:09 | |
Even though it's a.. No, we just need... | 0:08:09 | 0:08:11 | |
That's enough, actually, that's absolutely lovely. | 0:08:11 | 0:08:13 | |
I've kept some for the garnish at the end. Yeah, lovely. Thank you. | 0:08:13 | 0:08:16 | |
So where can people buy this from? | 0:08:16 | 0:08:17 | |
This is this chilli that you're on about. | 0:08:17 | 0:08:19 | |
This Amarillo chilli? It's difficult to find, actually. | 0:08:19 | 0:08:21 | |
South Devon Chilli Farms does it for a few months of the year | 0:08:21 | 0:08:25 | |
and a few other suppliers do, but, as I said, | 0:08:25 | 0:08:28 | |
if you can't find that, a medium-strength red chilli | 0:08:28 | 0:08:30 | |
will do nicely, with a yellow pepper. | 0:08:30 | 0:08:35 | |
Right. Now, we've got some palm hearts here. | 0:08:35 | 0:08:37 | |
Yeah, lovely, we need to cube that... And then I'll make some... | 0:08:37 | 0:08:40 | |
We'll also make a bit of... We'll cube this. | 0:08:41 | 0:08:44 | |
We make our own cheese. Paria cheese. | 0:08:46 | 0:08:48 | |
Cheese that's called queso fresco from Peru. | 0:08:48 | 0:08:52 | |
He's off again. | 0:08:52 | 0:08:54 | |
HE LAUGHS | 0:08:54 | 0:08:56 | |
But here we just use feta. Just to.. Sorry, Carol? | 0:08:56 | 0:08:59 | |
When you are putting your recipes together, how important is colour? | 0:08:59 | 0:09:03 | |
Colour's really, really important. | 0:09:03 | 0:09:05 | |
Again, that's one of the things that people know our restaurant for, | 0:09:05 | 0:09:08 | |
because all the flavours are different, | 0:09:08 | 0:09:10 | |
the colours really stand out, | 0:09:10 | 0:09:12 | |
and they are very seductive-looking dishes, actually. | 0:09:12 | 0:09:15 | |
So they look beautiful, and that's so important. Colour is important. | 0:09:15 | 0:09:19 | |
It's like this outfit, you see? We are going to get letters over this. | 0:09:19 | 0:09:22 | |
I'm just going to say this before we even start, | 0:09:22 | 0:09:24 | |
we're going to get letters, all right? | 0:09:24 | 0:09:26 | |
This, I borrowed from Eddie Jordan. | 0:09:26 | 0:09:28 | |
James, I thought it was | 0:09:28 | 0:09:30 | |
because you couldn't decide which colour to wear... | 0:09:30 | 0:09:32 | |
Well, I thought we've got a bit of Peru. | 0:09:32 | 0:09:33 | |
I couldn't understand, was Peru near the ocean? What was it like? | 0:09:33 | 0:09:36 | |
And I thought a bit of that. I know he's a surf boy, | 0:09:36 | 0:09:38 | |
so I thought, well, you know, a bit of both, anyway... | 0:09:38 | 0:09:41 | |
Wonderful, wonderful hot ceviche to go with your hot colours. | 0:09:42 | 0:09:46 | |
Right, so we've got, yeah. So that's nearly ready now. | 0:09:46 | 0:09:49 | |
We're about a minute away. And then this nice little salad. Yeah. | 0:09:49 | 0:09:53 | |
We're going to dress that in the lime and the oil, yeah? Yeah. OK. | 0:09:53 | 0:09:57 | |
So you mentioned cooking it on a barbecue. | 0:09:59 | 0:10:01 | |
The reason why you wet these is you'd do this on a barbecue, | 0:10:01 | 0:10:04 | |
normally, would you? Yeah, exactly. Exactly. | 0:10:04 | 0:10:07 | |
So it doesn't completely burn out really quickly. | 0:10:07 | 0:10:09 | |
So you can manage the heat better. | 0:10:09 | 0:10:11 | |
OK. Nearly there. | 0:10:11 | 0:10:12 | |
So I'll leave you to plate up the fish which is now cooked. | 0:10:12 | 0:10:15 | |
I presume, the clams are just open, it's ready. Yeah. | 0:10:15 | 0:10:17 | |
We're ready to go. Right. We're ready over here. | 0:10:19 | 0:10:21 | |
That's your salad. And you want me to top it with... | 0:10:22 | 0:10:25 | |
What's this stuff you've got? This is alfalfa. Very, very healthy. | 0:10:25 | 0:10:28 | |
Again, our cuisine is known for colour, for taste, | 0:10:28 | 0:10:31 | |
but also, they are healthy, healthy dishes. | 0:10:31 | 0:10:35 | |
And that's what our customers love. | 0:10:35 | 0:10:37 | |
This is one of the favourite recipes | 0:10:37 | 0:10:40 | |
that people like when they come to see us. | 0:10:40 | 0:10:42 | |
And we think it's absolutely gorgeous. | 0:10:42 | 0:10:46 | |
Do you want anything else? No, this is absolutely perfect. | 0:10:46 | 0:10:50 | |
I'll put the lime on. Tell us what this is again. | 0:10:50 | 0:10:53 | |
So this is hot ceviche sea bass and clams | 0:10:53 | 0:10:56 | |
with Amarillo chilli tiger's milk | 0:10:56 | 0:10:58 | |
and we've got solteron salad, | 0:10:58 | 0:11:01 | |
which is an influence coming from Arequipa, | 0:11:01 | 0:11:03 | |
wonderful city in the southern Peru. | 0:11:03 | 0:11:05 | |
It's a first for me, but it looks fantastic. | 0:11:05 | 0:11:07 | |
And I know it's going to taste pretty good, as well. | 0:11:12 | 0:11:15 | |
You get to dive into this. | 0:11:15 | 0:11:17 | |
Carol? That was so fast. Very quick, yeah. | 0:11:17 | 0:11:21 | |
I mean, that's one of the great things about it, isn't it, really? | 0:11:21 | 0:11:23 | |
The key to this, really, is THAT chilli. Yeah. | 0:11:23 | 0:11:26 | |
Because, although you said a little bit of... | 0:11:26 | 0:11:28 | |
You could do it with the yellow peppers and chilli, | 0:11:28 | 0:11:30 | |
but the flavour of that is just... | 0:11:30 | 0:11:32 | |
Well, it is not about heat in Peru | 0:11:32 | 0:11:34 | |
when we're talking about chillies, | 0:11:34 | 0:11:36 | |
it's about flavour. It's about the aromas. | 0:11:36 | 0:11:38 | |
And that Amarillo chilli is very, very special. It's got a real kick. | 0:11:38 | 0:11:41 | |
You don't notice it when it is going down. | 0:11:41 | 0:11:44 | |
We've calmed it down from the one in rehearsal. | 0:11:44 | 0:11:47 | |
But it's very tasty. You can taste so many of the different flavours. | 0:11:47 | 0:11:50 | |
And visually, it's stunning. Absolutely stunning. | 0:11:50 | 0:11:53 | |
Thank you very much. | 0:11:53 | 0:11:54 | |
A beautiful plate of food there, Martin, | 0:11:58 | 0:12:00 | |
and a beautiful pair of pink trousers there, James. | 0:12:00 | 0:12:03 | |
Coming up, James makes strawberry Charlotte | 0:12:03 | 0:12:04 | |
for Nik Kershaw, | 0:12:04 | 0:12:06 | |
but first it's over to Rick Stein, who, this week, | 0:12:06 | 0:12:08 | |
is going to make any beef lovers out there very jealous. | 0:12:08 | 0:12:11 | |
I got a tip-off to come here to Cyfarthfa Castle at Merthyr Tydfil. | 0:12:20 | 0:12:25 | |
I hear they do everything really well. It's a good bite of Wales. | 0:12:25 | 0:12:29 | |
First of all, you have to have your Welsh rabbit. And it is rabbit. | 0:12:29 | 0:12:33 | |
Well, no-one knows what rabbit means, | 0:12:33 | 0:12:35 | |
and some think it should be rarebit, | 0:12:35 | 0:12:37 | |
but no-one knows what that means either. | 0:12:37 | 0:12:39 | |
But what the Welsh do really well is to make cakes. | 0:12:41 | 0:12:44 | |
Now, this is teisen lap, | 0:12:44 | 0:12:46 | |
which is a very moist cake. | 0:12:46 | 0:12:48 | |
It's what the miners used to take down the mine | 0:12:48 | 0:12:50 | |
because it didn't crumble in their lunch tins. | 0:12:50 | 0:12:53 | |
And this is the king of Welsh cakes, bara brith, | 0:12:53 | 0:12:56 | |
which means spotted bread. | 0:12:56 | 0:12:58 | |
You just slice it and cover it with butter. | 0:12:58 | 0:13:01 | |
Another traditional dish always on the menu here, | 0:13:01 | 0:13:04 | |
and one I've been really keen to try for ages, is cawl. | 0:13:04 | 0:13:08 | |
It's a broth using meat, vegetables, and a lovely rich gravy | 0:13:08 | 0:13:12 | |
which is sometimes served as a soup to start with. | 0:13:12 | 0:13:17 | |
You just take a hamburger, right? | 0:13:17 | 0:13:19 | |
Hamburgers come from far distant countries, the beef does, | 0:13:19 | 0:13:23 | |
places like Mexico, and the buns that they make hamburgers, | 0:13:23 | 0:13:27 | |
they're made in factories and they are made with lots of sugar. | 0:13:27 | 0:13:30 | |
And the pickles that go in hamburgers, they come out of jars. | 0:13:30 | 0:13:34 | |
So why are those foods so popular with people? | 0:13:34 | 0:13:38 | |
Probably because they are advertised. | 0:13:38 | 0:13:40 | |
But it's a crazy world we live in | 0:13:40 | 0:13:42 | |
when this is so good, | 0:13:42 | 0:13:44 | |
so much better, | 0:13:44 | 0:13:45 | |
and made with local materials. | 0:13:45 | 0:13:48 | |
I don't understand it. | 0:13:48 | 0:13:49 | |
I'm just perplexed. | 0:13:49 | 0:13:50 | |
I actually made a cawl. I used collar of bacon and lamb, | 0:13:52 | 0:13:56 | |
and slow-simmered it with leeks, onions and carrots. | 0:13:56 | 0:13:59 | |
Then I added potatoes and cabbage, | 0:13:59 | 0:14:02 | |
and I finished it with chopped parsley | 0:14:02 | 0:14:04 | |
and some crumbled Caerphilly which worked a treat. | 0:14:04 | 0:14:08 | |
On the way out of the tearoom, I met a couple of local boys. | 0:14:08 | 0:14:11 | |
Well, actually, they recognised Chalky. | 0:14:11 | 0:14:14 | |
I asked them if cawl was something they look forward to. | 0:14:14 | 0:14:17 | |
Well, we've grown up with it | 0:14:17 | 0:14:20 | |
since we were babies, we were fed on Welsh cawl | 0:14:20 | 0:14:23 | |
and broth and all that, like. | 0:14:23 | 0:14:25 | |
So to go to McDonald's is a change, I suppose. | 0:14:25 | 0:14:28 | |
But, I mean, I just think cawl is better food, you know, it's tastier. | 0:14:28 | 0:14:32 | |
Well, I've had cawl more times than I've had McDonald's. | 0:14:33 | 0:14:37 | |
Well, that's the way it's going, not just in Wales, | 0:14:39 | 0:14:42 | |
but in Italy and France | 0:14:42 | 0:14:44 | |
where fast-food chains are really taking over. | 0:14:44 | 0:14:47 | |
But they won't be using beef | 0:14:47 | 0:14:48 | |
like these famous Welsh Black cattle. | 0:14:48 | 0:14:51 | |
They're a very hardy breed, | 0:14:51 | 0:14:53 | |
and totally at home in the central mountains of Wales. | 0:14:53 | 0:14:56 | |
And that's why I've come to Llanidloes in Powys | 0:14:57 | 0:15:00 | |
to Edward Hamer's Farm at the head of the Severn Valley. | 0:15:00 | 0:15:03 | |
Edward's family have been farming these hills for over 100 years. | 0:15:06 | 0:15:10 | |
And there's not much they don't know | 0:15:10 | 0:15:12 | |
about these native animals. | 0:15:12 | 0:15:14 | |
So this is where the Welsh Black cattle graze, then? | 0:15:14 | 0:15:17 | |
Yeah. | 0:15:17 | 0:15:19 | |
I mean, it's just a beautiful view here | 0:15:19 | 0:15:20 | |
and the fields look so wonderful. | 0:15:20 | 0:15:22 | |
I mean, it's so typical of Britain, isn't it, really? | 0:15:22 | 0:15:26 | |
Well, yeah, I mean, you know, this is typically mid-Wales. | 0:15:26 | 0:15:29 | |
I mean, looking up the Severn Valley, here, I mean, | 0:15:29 | 0:15:31 | |
this is as typical Central Wales valley as you could find. | 0:15:31 | 0:15:34 | |
I mean, you know, the patchwork panorama you see, I mean, | 0:15:34 | 0:15:37 | |
that's all down to the farming method | 0:15:37 | 0:15:40 | |
and the fact that the livestock are here. | 0:15:40 | 0:15:42 | |
With the shallow soils, the high rainfall, | 0:15:42 | 0:15:44 | |
and quite rough weather in the winter, | 0:15:44 | 0:15:46 | |
we can't diversify into anything else. | 0:15:46 | 0:15:48 | |
Livestock is the only thing we could possibly grow. | 0:15:48 | 0:15:51 | |
We grow great grass up here and we can convert grass into meat. | 0:15:51 | 0:15:54 | |
BULL BELLOWS | 0:15:55 | 0:15:58 | |
THe Hamers have owned a butcher's shop in Llanidloes | 0:15:59 | 0:16:02 | |
since the 1700s. | 0:16:02 | 0:16:04 | |
Here, Edward hangs his beef for a few weeks. | 0:16:04 | 0:16:07 | |
Just look at how the meat has developed naturally, | 0:16:07 | 0:16:10 | |
and these lovely, thick bits of fat. | 0:16:10 | 0:16:12 | |
You know, not at all like that stuff | 0:16:12 | 0:16:14 | |
they stick around joints at supermarkets. | 0:16:14 | 0:16:16 | |
Well, this is probably my favourite dish in the whole world. | 0:16:16 | 0:16:19 | |
I'm going to char-grill a whole fore-rib of beef. Look at that. | 0:16:19 | 0:16:22 | |
And you slice it quite thick, a bit more like a steak, | 0:16:22 | 0:16:25 | |
and it's just totally different to roast beef. | 0:16:25 | 0:16:28 | |
Now, I'm going to pre-season this. | 0:16:28 | 0:16:29 | |
Now, a lot of people say | 0:16:29 | 0:16:30 | |
don't put salt on meat before you put it on the barbecue, | 0:16:30 | 0:16:34 | |
for the reason that it sucks out the moisture out of the beef | 0:16:34 | 0:16:37 | |
and stops it from caramelising in on the outside. | 0:16:37 | 0:16:39 | |
But believe me, this barbecue is so hot, | 0:16:39 | 0:16:41 | |
it's not going to make a scrap of difference. | 0:16:41 | 0:16:43 | |
And you get far better flavour, I think, | 0:16:43 | 0:16:46 | |
if you like salt, in pre-salted meat. | 0:16:46 | 0:16:48 | |
The French always do it with steaks. | 0:16:48 | 0:16:50 | |
I think that's the main reason | 0:16:50 | 0:16:52 | |
why Steak Frites in France | 0:16:52 | 0:16:54 | |
tastes different from over here. | 0:16:54 | 0:16:55 | |
OK, so that's seasoned. | 0:16:55 | 0:16:57 | |
Now, I'm just going to put a bit of oil on my bars, | 0:16:57 | 0:17:00 | |
just to make sure the meat doesn't stick as soon as it goes on. | 0:17:00 | 0:17:03 | |
Don't use a pastry brush - it'll just burn it to smithereens. | 0:17:03 | 0:17:06 | |
So a bit of kitchen paper's the thing. And on with the beef. | 0:17:06 | 0:17:10 | |
BEEF SIZZLES | 0:17:10 | 0:17:12 | |
This is a fatty piece of meat, let's be honest about it. | 0:17:14 | 0:17:17 | |
Delicious fat, of course, but the one thing you have to do | 0:17:17 | 0:17:19 | |
when you are cooking on the barbecue, | 0:17:19 | 0:17:22 | |
a big piece of meat like that, is keep it moving around the barbecue. | 0:17:22 | 0:17:25 | |
You can't leave it in one place, and sort of put your feet up | 0:17:25 | 0:17:27 | |
and have a drink, | 0:17:27 | 0:17:29 | |
you know, because you come back, and you've got, like, charcoal. | 0:17:29 | 0:17:31 | |
I mean, a bit of flame is a great taste, | 0:17:31 | 0:17:34 | |
but too much is bitter and horrid. | 0:17:34 | 0:17:35 | |
So, you know, you've just got to stand over it. | 0:17:35 | 0:17:38 | |
A little tip, if you do want to do that, | 0:17:38 | 0:17:40 | |
if you just do the first couple of minutes | 0:17:40 | 0:17:42 | |
on either side on the barbecue and transfer it to the oven, | 0:17:42 | 0:17:45 | |
you get nearly the same effect. | 0:17:45 | 0:17:47 | |
One of the things I'm going to do in a minute | 0:17:47 | 0:17:49 | |
is just add some wood chips, | 0:17:49 | 0:17:51 | |
just to get a little bit of smoke flavour in there, as well. | 0:17:51 | 0:17:54 | |
Not a lot. | 0:17:54 | 0:17:55 | |
This isn't a smoked piece of meat, | 0:17:55 | 0:17:57 | |
but it just gives it the taste of the hearth, if you like. | 0:17:57 | 0:17:59 | |
What I love about this dish is the smell of barbecue. | 0:18:04 | 0:18:07 | |
I just love... Particularly when you are cooking meat. Fish is different. | 0:18:07 | 0:18:11 | |
And, actually, cooking fish is quite tricky on a barbecue | 0:18:11 | 0:18:14 | |
but a big piece of meat like this is just fantastic. | 0:18:14 | 0:18:18 | |
And you don't have to be too sort of precise. | 0:18:18 | 0:18:21 | |
Because, actually, you've got a thick bit of meat there. | 0:18:21 | 0:18:23 | |
And, OK, you've got a bit of a crust on it, | 0:18:23 | 0:18:26 | |
but inside, you're going to have | 0:18:26 | 0:18:27 | |
this lovely moist, tender meat. | 0:18:27 | 0:18:29 | |
And nobody can fail to love it. You know? | 0:18:29 | 0:18:31 | |
I sort of think about vegetarians like the cameramen | 0:18:31 | 0:18:34 | |
that's looking at me now, and I think, | 0:18:34 | 0:18:36 | |
"You poor people, you just don't... | 0:18:36 | 0:18:38 | |
"You are missing this!" | 0:18:38 | 0:18:39 | |
I don't mind missing curries, I don't mind missing stews or grills | 0:18:39 | 0:18:44 | |
or anything, but missing this, nah, nah. | 0:18:44 | 0:18:47 | |
I'll never be a vegetarian. | 0:18:47 | 0:18:49 | |
Now this is making bearnaise sauce. | 0:18:52 | 0:18:54 | |
As my chef friend Simon Hopkinson said of it, | 0:18:54 | 0:18:57 | |
"Don't be so saucy, bearnaise." | 0:18:57 | 0:19:00 | |
First, here you have some shallots, white wine, vinegar, | 0:19:00 | 0:19:03 | |
tarragon and black pepper. | 0:19:03 | 0:19:05 | |
You just put that all on to boil and reduce right down. | 0:19:05 | 0:19:09 | |
And while you do that, just crack a couple of egg yolks into a bowl | 0:19:09 | 0:19:13 | |
and then whisk them with a little bit of water | 0:19:13 | 0:19:15 | |
to build up a sabayon over some heat. | 0:19:15 | 0:19:18 | |
You make the sabayon over a saucepan of boiling water, | 0:19:18 | 0:19:21 | |
and as you whisk it, it gets more and more voluminous. | 0:19:21 | 0:19:25 | |
You then pour in some clarified butter, | 0:19:25 | 0:19:28 | |
whisking as you go, building up a nice, thick, viscous sauce. | 0:19:28 | 0:19:33 | |
And finally, stir in that well-reduced shallot, tarragon | 0:19:33 | 0:19:36 | |
and white wine vinegar mix, | 0:19:36 | 0:19:38 | |
some salt and a bit of fresh tarragon, | 0:19:38 | 0:19:41 | |
just to make the sauce look more attractive | 0:19:41 | 0:19:43 | |
and give that final aniseedy taste. | 0:19:43 | 0:19:45 | |
The salad to go with this belongs to a friend of mine | 0:19:47 | 0:19:50 | |
and is called Patricia Wells's cheesemaker salad, | 0:19:50 | 0:19:54 | |
because it does go very well with cheese. | 0:19:54 | 0:19:57 | |
Interestingly, the dressing is made with cream and shallots | 0:19:57 | 0:20:00 | |
that are steeped in white wine vinegar and just salt. | 0:20:00 | 0:20:04 | |
And it's quite unusual just having a cream dressing, | 0:20:04 | 0:20:07 | |
as opposed to an oil one. | 0:20:07 | 0:20:09 | |
And finally, some very nicely thick-cut chips. | 0:20:09 | 0:20:13 | |
Well, I have to say, this is a fantastically nice beef. | 0:20:15 | 0:20:18 | |
I mean, I'm really pleased because it's turned out so well. | 0:20:18 | 0:20:22 | |
I mean, when you look at beef that is cooked, to my mind, | 0:20:22 | 0:20:25 | |
to perfection, so the medium rare. | 0:20:25 | 0:20:28 | |
And I smell the smell of the fire | 0:20:28 | 0:20:30 | |
and that bit of wood smoke in it. | 0:20:30 | 0:20:32 | |
I just think, "Well, no wonder I enjoy my job so much." | 0:20:32 | 0:20:35 | |
It's really about giving people pleasure, you know? | 0:20:35 | 0:20:37 | |
And if you can get something right like this, | 0:20:37 | 0:20:39 | |
and you put it down in front of them, | 0:20:39 | 0:20:41 | |
and you just watch their faces when they eat it, | 0:20:41 | 0:20:44 | |
you feel so pleased with yourself. | 0:20:44 | 0:20:45 | |
It's as simple as that. | 0:20:45 | 0:20:46 | |
And as they say in Welsh, blasus, or as I say, delish. | 0:20:53 | 0:20:57 | |
Thanks, Rick. Now, seeing that last week's sticky toffee pudding masterclass | 0:21:04 | 0:21:07 | |
went down so well, I thought I'd do another one with a great British dessert. | 0:21:07 | 0:21:11 | |
This time with a twist for the summer. It's a Charlotte pudding. | 0:21:11 | 0:21:14 | |
Thought to have originated about 15th century. Named after Queen Charlotte. | 0:21:14 | 0:21:18 | |
But normally done traditionally with apples, but we're going to do some | 0:21:18 | 0:21:21 | |
great summer fruits, particularly strawberries, with this. | 0:21:21 | 0:21:24 | |
And it is actually a very, very quick dessert, really, to make. | 0:21:24 | 0:21:27 | |
Normally done with stewed apples, which takes a little bit longer. | 0:21:27 | 0:21:30 | |
But we're going to then just blend together with some fresh | 0:21:30 | 0:21:33 | |
English strawberries, which we've got there. | 0:21:33 | 0:21:35 | |
And then we can make the filling here, which is | 0:21:35 | 0:21:37 | |
just basically normal chopped strawberries, | 0:21:37 | 0:21:40 | |
which we are going to cut up into sort of decent-sized pieces. | 0:21:40 | 0:21:43 | |
Now, the reason for this is we are going to cook it very, | 0:21:43 | 0:21:46 | |
very quick, because this will take no more than about five or | 0:21:46 | 0:21:49 | |
six minutes to cook, so we've got the fresh fruit in here. | 0:21:49 | 0:21:53 | |
And then the reason why I like this pudding is that it uses nice, | 0:21:53 | 0:21:57 | |
thin, proper sliced bread - | 0:21:57 | 0:22:00 | |
none of that fancy sort of French baguette sort of stuff, boys. | 0:22:00 | 0:22:03 | |
Proper white sliced bread. And use a cutter for this | 0:22:03 | 0:22:06 | |
because we're making it in one of these little moulds. | 0:22:06 | 0:22:08 | |
So the small disc will be for the bottom, | 0:22:08 | 0:22:10 | |
the large one's going to be for the top. Clever. | 0:22:10 | 0:22:13 | |
And then we need three pieces of bread, or four pieces of bread. | 0:22:13 | 0:22:17 | |
We just remove the crusts off this, really. | 0:22:17 | 0:22:19 | |
And this is where, if you get a larger loaf, | 0:22:19 | 0:22:22 | |
you'll get two nice pieces out of a larger loaf. | 0:22:22 | 0:22:25 | |
But if we just remove the crusts, | 0:22:25 | 0:22:26 | |
this is just going to go round the edge. | 0:22:26 | 0:22:29 | |
A bit of melted butter, of course. | 0:22:29 | 0:22:30 | |
That's not the reason why I chose this recipe, really, | 0:22:30 | 0:22:33 | |
but... A bit of melted butter. | 0:22:33 | 0:22:35 | |
Dip it both sides in the bottom of the mould. | 0:22:35 | 0:22:38 | |
And then what you do with the bread is just overlap it. | 0:22:38 | 0:22:41 | |
And you take this. This is where I thought one of the pies, | 0:22:42 | 0:22:44 | |
particularly a meat-based pie, was made back then. | 0:22:44 | 0:22:49 | |
But it is a really simple recipe. | 0:22:49 | 0:22:51 | |
Really. And you just normally put stewed apples in, but what we are | 0:22:51 | 0:22:55 | |
going to do is just put the bread in like that, just carefully. | 0:22:55 | 0:22:59 | |
And then one more piece, just overlapped, in that corner. | 0:22:59 | 0:23:03 | |
Don't be too worried about pushing it into the edges at the moment | 0:23:03 | 0:23:06 | |
because then what you do is you grab the fruit, which we've got here. | 0:23:06 | 0:23:10 | |
A little bit of the sauce. No sugar at all, just the fresh berries. | 0:23:10 | 0:23:15 | |
Mix this together. | 0:23:15 | 0:23:16 | |
Really, place it all in there. | 0:23:17 | 0:23:19 | |
This is... When you're doing it with apples certainly, | 0:23:19 | 0:23:22 | |
press it down really well. | 0:23:22 | 0:23:23 | |
These will have a habit of souffle-ing up, | 0:23:23 | 0:23:26 | |
so you can put plenty in like that. | 0:23:26 | 0:23:29 | |
A decent amount. | 0:23:29 | 0:23:32 | |
Of filling in, that is. | 0:23:32 | 0:23:34 | |
And then just top it with a piece of bread, | 0:23:35 | 0:23:37 | |
just double dipped in that butter again. Press it down. | 0:23:37 | 0:23:42 | |
It's a good dinner party dish, this, because you can make | 0:23:42 | 0:23:45 | |
these in sort of teacups, as well, if you haven't got these moulds. | 0:23:45 | 0:23:48 | |
Pop it in the fridge. And then cook it when you want it. | 0:23:48 | 0:23:51 | |
And really from the fridge, it's going to take about six minutes. | 0:23:51 | 0:23:55 | |
But from this, it will take no more than about four minutes. | 0:23:55 | 0:23:57 | |
Quite hot oven. | 0:23:57 | 0:23:59 | |
450, 470 degrees Fahrenheit, about 220 degrees centigrade. | 0:23:59 | 0:24:03 | |
Nice and hot. And I'm going to do a nice little custard on that. | 0:24:03 | 0:24:06 | |
I mentioned at the top of the show, congratulations on your new album. | 0:24:06 | 0:24:09 | |
This is your eighth album. It is my eighth album. | 0:24:09 | 0:24:11 | |
Does it get any easier, | 0:24:11 | 0:24:12 | |
or does it get any better having a break or not? | 0:24:12 | 0:24:14 | |
It gets harder, I think, yeah, | 0:24:14 | 0:24:16 | |
because you don't want to repeat yourself. | 0:24:16 | 0:24:19 | |
Yeah, it's harder, and you haven't got the sort of youthful vigour | 0:24:19 | 0:24:23 | |
and energy that you did have. Come on! | 0:24:23 | 0:24:25 | |
I was watching your videos last night. No! I was watching. | 0:24:25 | 0:24:28 | |
You've got to go on YouTube and watch some of these videos... | 0:24:28 | 0:24:31 | |
You really don't. LAUGHTER | 0:24:31 | 0:24:33 | |
Yeah, you really should do. | 0:24:33 | 0:24:35 | |
I Won't Let The Sun Go Down On Me, what was the...? | 0:24:35 | 0:24:37 | |
There were two of those. The first album? | 0:24:37 | 0:24:40 | |
Yeah, that was the very first single, | 0:24:40 | 0:24:42 | |
and the first one was basically, for some bizarre reason, me | 0:24:42 | 0:24:45 | |
walking about with loads of chickens. | 0:24:45 | 0:24:46 | |
There were chickens in this video. There were chickens in it. | 0:24:46 | 0:24:49 | |
Do you want to know what was in it? Yeah, you tell me. | 0:24:49 | 0:24:51 | |
Listen to this. You had maypoles, knights in cardboard armour, | 0:24:51 | 0:24:57 | |
painted kids, | 0:24:57 | 0:24:59 | |
a pinball machine, chicken, a boat, a moat, a goat, | 0:24:59 | 0:25:04 | |
and you covered in a funny-looking white powder. Yeah. | 0:25:04 | 0:25:07 | |
That was it, that was the '80s, wasn't it? It's obvious. Absolutely. | 0:25:07 | 0:25:11 | |
Sounds like one of my pastry chef's dreams. Exactly. | 0:25:11 | 0:25:14 | |
LAUGHTER | 0:25:14 | 0:25:15 | |
We redid that, we remade that one | 0:25:15 | 0:25:18 | |
when it was a rereleased in the following summer. | 0:25:18 | 0:25:21 | |
Was that your biggest song to date? It was one of three, I guess. | 0:25:21 | 0:25:25 | |
Yeah, Wouldn't It Be Good and The Riddle were pretty big. | 0:25:25 | 0:25:28 | |
Wouldn't It Be Good was launched first. Didn't it...? No, it was the other way round. | 0:25:28 | 0:25:32 | |
I Won't Let The Sun Go Down was first, | 0:25:32 | 0:25:35 | |
then it was kind of a minor radio hit. | 0:25:35 | 0:25:36 | |
Right. Then Wouldn't It Be Good came out in 1984. | 0:25:36 | 0:25:40 | |
And that went massive. | 0:25:40 | 0:25:42 | |
And then we rereleased I Won't Let The Sun Go Down On Me. | 0:25:42 | 0:25:46 | |
What do you feel about that? What do you feel about the old songs now? | 0:25:46 | 0:25:49 | |
You've written the new one, you've written for loads of people as well. | 0:25:49 | 0:25:52 | |
Songwriting's in your blood. What do you feel about the old ones? I've kind of... | 0:25:52 | 0:25:55 | |
I think you have to respect them because they're kind of... They've been very good to me. | 0:25:55 | 0:25:59 | |
And they still are over the years. | 0:25:59 | 0:26:01 | |
And I love playing them live, I still love playing them live. | 0:26:01 | 0:26:04 | |
And it's kind of like, it's like a shared experience | 0:26:04 | 0:26:06 | |
when the crowd is into it. | 0:26:06 | 0:26:08 | |
And they are great things to have in this set | 0:26:08 | 0:26:10 | |
because you can sort of play a new one and then | 0:26:10 | 0:26:13 | |
when their eyes start glazing over, you can chuck an old one in. | 0:26:13 | 0:26:16 | |
And the new one, it's obviously great songwriting, | 0:26:16 | 0:26:20 | |
I'm always listening to it. | 0:26:20 | 0:26:22 | |
But you also play quite a lot of instruments on there, particularly the guitar. | 0:26:22 | 0:26:26 | |
Yeah. I do a lot of it myself because I'm cheap, basically. | 0:26:26 | 0:26:29 | |
LAUGHTER | 0:26:29 | 0:26:31 | |
It's the best way. | 0:26:32 | 0:26:33 | |
And a bit of a control freak, so that's why that happens. | 0:26:33 | 0:26:37 | |
You've collaborated with some pretty major artists. | 0:26:37 | 0:26:40 | |
You know, people that we'll know about now. | 0:26:40 | 0:26:43 | |
Gary Barlow, that kind of stuff. Ronan Keating you've co-wrote for, as well. | 0:26:43 | 0:26:47 | |
Yeah, yeah, the Gary thing, that wasn't our finest hour, | 0:26:47 | 0:26:50 | |
either of us. We probably wrote the worst song we've ever written. | 0:26:50 | 0:26:54 | |
Really? Yeah. Together, yeah. | 0:26:54 | 0:26:56 | |
That was during his period when he'd just made his first solo album. | 0:26:56 | 0:27:01 | |
And he couldn't get arrested. | 0:27:01 | 0:27:04 | |
Funnily, he doesn't phone me up now, I don't know why. It's funny. | 0:27:04 | 0:27:09 | |
We'll forgive you for that one. So, when does your tour start? | 0:27:09 | 0:27:12 | |
Because this is promoting the new album. Yes, it starts on September...the 19th. | 0:27:12 | 0:27:17 | |
Is that correct? Yes, I've got to get that right. Check with the wife. | 0:27:17 | 0:27:20 | |
Check with the wife. And it finishes on the 28th at Shepherd's Bush. So we go Sheffield... | 0:27:20 | 0:27:25 | |
No, geographic. Let's start at the top. We go Glasgow... | 0:27:25 | 0:27:29 | |
It's the cheaper way if you go north to south. Yeah, it's not... | 0:27:29 | 0:27:32 | |
We don't actually do this, though, because that would be too easy. | 0:27:32 | 0:27:35 | |
We're playing Glasgow, Liverpool, Sheffield, Bristol. | 0:27:35 | 0:27:40 | |
And what about your fanbase, have they followed you along? Or a new fanbase, as well? | 0:27:40 | 0:27:44 | |
There's... The old guard are still there. Bless them. | 0:27:44 | 0:27:50 | |
But... Yes, there's new people. There's people that don't even know the old stuff, | 0:27:50 | 0:27:54 | |
which is quite astonishing. Because the new album is a good mix, | 0:27:54 | 0:27:57 | |
a mixture of folk and rock and a bit of everything, really. I'm very confused, James. | 0:27:57 | 0:28:01 | |
That's the problem. I've been exposed to so many different kinds of music | 0:28:01 | 0:28:06 | |
over the years, so that's just what comes out, there's no kind of... | 0:28:06 | 0:28:09 | |
Because I've got track three going round in my head, that Runaway truck. A great track. | 0:28:09 | 0:28:13 | |
Thank you. What would be your favourite from the album? Mine was number three | 0:28:13 | 0:28:16 | |
and number ten, I would say. That... Yeah, number 11... | 0:28:16 | 0:28:20 | |
I kind of... There's this track called The Bell, which I'm very proud of. | 0:28:20 | 0:28:24 | |
And Runaway is good. | 0:28:24 | 0:28:26 | |
It's a masterpiece, basically, James. It is. | 0:28:27 | 0:28:31 | |
Everybody's got to go and buy it. Exactly, they do. And go on the tour with you, as well. There you go. | 0:28:31 | 0:28:35 | |
Right, we're just going to basically just... I've made a little bit of | 0:28:35 | 0:28:38 | |
custard there, I've got my strawberries here. Just to finish this off. | 0:28:38 | 0:28:42 | |
That pudding just sits in the oven, really, that's the key to that one. | 0:28:42 | 0:28:45 | |
And all you do with this is just... Nice hot oven, that's the key to it. | 0:28:45 | 0:28:49 | |
I'll leave that in, just for 30 seconds. | 0:28:51 | 0:28:53 | |
Meanwhile, I'll just recap what we've got in here. | 0:28:53 | 0:28:55 | |
This is basically just custard. | 0:28:55 | 0:28:57 | |
We've got in here double cream, milk and vanilla. | 0:28:57 | 0:29:01 | |
Sugar, eggs. Egg yolks. Fundamentally. | 0:29:01 | 0:29:04 | |
And basically we just heat it up. And then pass it through a sieve, | 0:29:04 | 0:29:07 | |
there's about four egg yolks gone in there. Pass it through a sieve. | 0:29:07 | 0:29:09 | |
You know when it's ready when it just goes through the sieve, you end up with this. | 0:29:09 | 0:29:13 | |
This is what looks like the omelettes we normally get on Saturday Kitchen. | 0:29:13 | 0:29:17 | |
In the bottom of this pan. But it just starts to separate in the bottom. | 0:29:17 | 0:29:20 | |
But not in this pan - it's very important it doesn't separate, | 0:29:20 | 0:29:22 | |
otherwise it tastes very similar to scrambled egg, that kind of stuff. | 0:29:22 | 0:29:26 | |
And all we do is just take this - this is fresh custard sauce. | 0:29:26 | 0:29:29 | |
And we could actually mess around with a little | 0:29:29 | 0:29:31 | |
bit of liquid nitrogen. You could. If we had any. | 0:29:31 | 0:29:36 | |
And then turn that into ice cream. | 0:29:36 | 0:29:37 | |
But you can just put that in an ice-cream machine, | 0:29:37 | 0:29:39 | |
it churns into ice cream. It's as simple as that. | 0:29:39 | 0:29:41 | |
A few strawberries on the top there. Keeping it nice and simple. | 0:29:41 | 0:29:45 | |
Because, obviously, if you do watch Saturday Kitchen, you know | 0:29:45 | 0:29:48 | |
that I'm into sort of healthy food | 0:29:48 | 0:29:50 | |
and all that. Yeah, yeah. | 0:29:50 | 0:29:52 | |
We'll just put a little bit of that on. | 0:29:54 | 0:29:56 | |
But I forgot to mention, | 0:29:58 | 0:30:00 | |
the actual videos was almost as good as the haircuts back in the '80s. | 0:30:00 | 0:30:03 | |
You had a serious head of hair in the '80s. I did. | 0:30:03 | 0:30:06 | |
You know, I've gone for the low-maintenance version. | 0:30:06 | 0:30:10 | |
Gone for the low-maintenance! Yeah. | 0:30:10 | 0:30:12 | |
It was a lot of work, that was. You wouldn't believe it. | 0:30:12 | 0:30:15 | |
You like your puds, don't you, James? | 0:30:15 | 0:30:17 | |
I do like my puddings. And we just pop a little bit of that on there. | 0:30:17 | 0:30:20 | |
When you watch it on telly, you don't actually believe | 0:30:20 | 0:30:23 | |
those ovens are real, you think they're fake ones. | 0:30:23 | 0:30:25 | |
"Here's one I did earlier," like Blue Peter. | 0:30:25 | 0:30:27 | |
We've got Antony Worrall Thompson out the back! There's no back to it! | 0:30:27 | 0:30:30 | |
THEY LAUGH | 0:30:30 | 0:30:32 | |
There's smoke coming out of them and everything! Wonderful. | 0:30:32 | 0:30:36 | |
It's really happening live. | 0:30:36 | 0:30:38 | |
Gregg Wallace is around the corner washing up! THEY LAUGH | 0:30:38 | 0:30:42 | |
And there you have it. It'll be hot but delicious, as well. | 0:30:42 | 0:30:46 | |
You didn't get this on Saturday Superstore! THEY LAUGH | 0:30:46 | 0:30:49 | |
A bit of that. A bit of that. Ashley is too young. | 0:30:49 | 0:30:53 | |
He's thinking, "What's he talking about?" | 0:30:53 | 0:30:55 | |
I'll have to get on YouTube! | 0:30:55 | 0:30:57 | |
You don't remember tapes and stuff like that, do you?! No. | 0:30:57 | 0:31:00 | |
Oh. Happy with that? Mmmm. | 0:31:00 | 0:31:02 | |
A really tasty yet super simple dessert - got to give that a go. | 0:31:07 | 0:31:11 | |
Now we're taking a look back at some of the tastiest dishes | 0:31:11 | 0:31:14 | |
from the Saturday Kitchen archives | 0:31:14 | 0:31:15 | |
and we've barely scratched the surface. | 0:31:15 | 0:31:18 | |
Up next, it's the amazing Angela Hartnett | 0:31:18 | 0:31:20 | |
with a dish that's perfect for a summer lunch. | 0:31:20 | 0:31:23 | |
It's the ever-inspirational Angela Hartnett. Thank you! | 0:31:23 | 0:31:26 | |
What a nice welcome. There you go. Oh, bless you. | 0:31:26 | 0:31:29 | |
I feel like we're back to normal now. | 0:31:29 | 0:31:31 | |
Have you stopped the dancing now? Yeah. | 0:31:31 | 0:31:33 | |
I've still got the image of you in a suit on the dance floor. | 0:31:33 | 0:31:36 | |
And a jumper! Was it pink, the jumper? | 0:31:36 | 0:31:39 | |
It was pink, actually, yeah! | 0:31:39 | 0:31:40 | |
Go on, then. | 0:31:40 | 0:31:41 | |
What we are going to be doing today, when I take that little leg off, | 0:31:41 | 0:31:44 | |
we are just going to bone the chicken down to eight nice pieces. | 0:31:44 | 0:31:47 | |
Saute that off - we're going to serve it with some roasted peppers, | 0:31:47 | 0:31:51 | |
some beautiful chorizo, finish with sage, a touch of lemon juice | 0:31:51 | 0:31:54 | |
and you're going to make me some aubergine with some onion | 0:31:54 | 0:31:57 | |
and tomato, finish with some cumin, coriander and a bit of basil. | 0:31:57 | 0:32:00 | |
Sounds good to me. So, quite Spanish. | 0:32:00 | 0:32:02 | |
I only asked you for the name of the dish, not the entire description, but anyway, that's... | 0:32:02 | 0:32:06 | |
You know me, I like to talk, James. HE LAUGHS | 0:32:06 | 0:32:09 | |
I'm trying to do that to stop you dancing, you see. | 0:32:09 | 0:32:11 | |
That's what the producer said. | 0:32:11 | 0:32:12 | |
He said, "Talk, talk a lot." So, chicken. | 0:32:12 | 0:32:14 | |
You're going to cut that into... saute, yeah? | 0:32:14 | 0:32:17 | |
Yeah, just so it's sauteed down. So it's quicker to cook, you know. | 0:32:17 | 0:32:20 | |
And I like the idea because it's sort of a one-pot wonder, really. | 0:32:20 | 0:32:23 | |
And then you can basically put it all on the table, | 0:32:23 | 0:32:26 | |
everyone can eat it out of the pan, | 0:32:26 | 0:32:27 | |
it's sort of the best way to do it, I think. | 0:32:27 | 0:32:30 | |
The colander's back. The colander's back, yeah, but there's no... | 0:32:30 | 0:32:33 | |
Well, there are tomatoes in this dish, | 0:32:33 | 0:32:34 | |
but none at the moment for that, so... | 0:32:34 | 0:32:36 | |
You salt the aubergine, yeah? | 0:32:36 | 0:32:37 | |
Yeah, we were having this little discussion. | 0:32:37 | 0:32:39 | |
You see, I do it, not so much cos of the flavour | 0:32:39 | 0:32:41 | |
and the bitterness, cos I think you're right, there is none, | 0:32:41 | 0:32:44 | |
but I think it's more the fact that it takes out some of the liquid, | 0:32:44 | 0:32:48 | |
so that when you fry it it's not so oily. And there it is. | 0:32:48 | 0:32:51 | |
There we go. Nathan, does that excite you? | 0:32:51 | 0:32:54 | |
I can make something with that. Keep it, keep it, he wants it. | 0:32:54 | 0:32:58 | |
Right, we've got our juice. And then fry that off? | 0:32:58 | 0:33:00 | |
Yeah, fry that off and then we're going to add our onions | 0:33:00 | 0:33:03 | |
and tomato to it, so we have this nice sort of... | 0:33:03 | 0:33:05 | |
It's like a caponata, which is a real southern Italian dish, | 0:33:05 | 0:33:08 | |
but we're going to spice it up with a bit of cumin there. | 0:33:08 | 0:33:10 | |
Yeah. So... | 0:33:10 | 0:33:12 | |
Now, you've made this look quite easy and quick. | 0:33:12 | 0:33:14 | |
Well, yeah, I think it is quite easy and quick. | 0:33:14 | 0:33:16 | |
What, to chop up a chicken like that? Yeah, maybe not, maybe not. | 0:33:16 | 0:33:20 | |
But I do it because I think people... Zoe's going... | 0:33:20 | 0:33:23 | |
I know, you've just got to do it with confidence, haven't you, Angela? | 0:33:23 | 0:33:26 | |
I'm thinking, "I can do that." Just think of someone when you do it. | 0:33:26 | 0:33:29 | |
OK. Oh, there is plenty of people I could think of, yeah. | 0:33:29 | 0:33:31 | |
Have that madness to you. When you've done it a couple of times... | 0:33:31 | 0:33:34 | |
I just think it would look like a chicken nugget | 0:33:34 | 0:33:36 | |
if Zoe's let loose with a knife in the kitchen. That's a bit harsh. | 0:33:36 | 0:33:39 | |
I'm not good in the kitchen, Angela. I'm not. | 0:33:39 | 0:33:42 | |
So, that's like that. | 0:33:42 | 0:33:43 | |
Right, so, thighs, legs, two pieces of breast... | 0:33:43 | 0:33:45 | |
Thighs, legs, breast, exactly, all ready like that. | 0:33:45 | 0:33:47 | |
We're going to put a little bit of oil in there, just a touch. | 0:33:47 | 0:33:51 | |
Fry off the old onion. Yeah. | 0:33:51 | 0:33:53 | |
Just a little bit there. And season that up. | 0:33:54 | 0:33:57 | |
Then skin-side down, cos what you're doing here is | 0:33:57 | 0:33:59 | |
just to get that lovely colour on the skin, really. | 0:33:59 | 0:34:02 | |
You're not cooking it cos you're going to finish it all in the oven. | 0:34:02 | 0:34:04 | |
Now, this is unusual for you, Spanish food and all that, | 0:34:04 | 0:34:07 | |
cos I thought you were... Italian through and through. | 0:34:07 | 0:34:09 | |
Well, yeah, but I think Spanish food... | 0:34:09 | 0:34:11 | |
I love the spiciness of it because, you know, | 0:34:11 | 0:34:13 | |
it has that sort of Moorish influence to it | 0:34:13 | 0:34:15 | |
and I love chorizo and that sort of paprikaness. So... | 0:34:15 | 0:34:18 | |
But, yeah, it's partly for a little bit of self-publicity | 0:34:18 | 0:34:22 | |
because I've just got a new book out and it's... | 0:34:22 | 0:34:24 | |
GUESTS LAUGH Sorry, did I say that? | 0:34:24 | 0:34:26 | |
And... And so... Go on, then. | 0:34:27 | 0:34:30 | |
Go on, so, a little bit of self-publicity, so that's why. | 0:34:30 | 0:34:33 | |
And it's in the book, so it's a great little dish, | 0:34:33 | 0:34:36 | |
and the whole point is it's these quick sort of one-pot wonders that | 0:34:36 | 0:34:39 | |
you can do all at once, so you don't have to spend hours in the kitchen. | 0:34:39 | 0:34:42 | |
I mean, I love you, Nathers, | 0:34:42 | 0:34:44 | |
there's no 14-hours tomato in a colander in that book, you know. | 0:34:44 | 0:34:48 | |
Sounds good. It'll be good. | 0:34:48 | 0:34:51 | |
The chicken, you're just going to brown that off? | 0:34:51 | 0:34:53 | |
Just brown that off, just slicing up the chorizo now. That's one side. | 0:34:53 | 0:34:57 | |
Now, this is the picante one, | 0:34:57 | 0:34:58 | |
the spicier one of the two, innit, really? | 0:34:58 | 0:35:01 | |
Yeah, quite spicy, but it will give off this fantastic oil | 0:35:01 | 0:35:04 | |
that you see as well, which will all add to the flavour of it. | 0:35:04 | 0:35:08 | |
I feel like I've spent an hour just chopping tomatoes. | 0:35:08 | 0:35:11 | |
I know, it gets better. You're getting better at it. | 0:35:11 | 0:35:13 | |
I think we've got tomato dessert lined up as well now, | 0:35:13 | 0:35:16 | |
something like that. | 0:35:16 | 0:35:17 | |
Yeah. I love the idea of everything in one pot. | 0:35:19 | 0:35:22 | |
It's so much easier, like... | 0:35:22 | 0:35:23 | |
You know, when you've got the kids, you've got everyone to feed, | 0:35:23 | 0:35:26 | |
but all in one pot is a great idea. Then just put it on the table. | 0:35:26 | 0:35:29 | |
You're thinking about the washing up. That's what I'm thinking. | 0:35:29 | 0:35:31 | |
Smart, very smart though. | 0:35:31 | 0:35:33 | |
That's how it should be. Right, so we just check the colour of this. | 0:35:33 | 0:35:36 | |
Yeah. You all right? Beautiful. | 0:35:36 | 0:35:39 | |
That's what you're just looking for, a nice bit of colour there. | 0:35:39 | 0:35:43 | |
Perfect. And it's going to roast in the oven as well. | 0:35:43 | 0:35:45 | |
So, I've got the onions sweating off there with the tomatoes. | 0:35:47 | 0:35:49 | |
Perfect, good man. There you go. | 0:35:49 | 0:35:51 | |
Now, you're not just working on the restaurant at the moment, are you? | 0:35:51 | 0:35:54 | |
You are doing other stuff. | 0:35:54 | 0:35:56 | |
Other stuff, yeah, I look after Whitechapel Gallery, which is | 0:35:56 | 0:35:59 | |
down in the East End, very near my house, | 0:35:59 | 0:36:01 | |
which is very convenient, which we like. Right. | 0:36:01 | 0:36:04 | |
And I do that with this catering company, Smart Hospitality, | 0:36:04 | 0:36:07 | |
so we do that in combination. | 0:36:07 | 0:36:09 | |
And then, yeah, maybe next year a few other bits and bobs. | 0:36:09 | 0:36:11 | |
I'm going up to Silverstone after, you'll like that. Ooh! | 0:36:11 | 0:36:15 | |
Not cos I like cars, but I'm doing a dinner up there. | 0:36:15 | 0:36:17 | |
The cars are actually wasted on me. I'm a total... | 0:36:17 | 0:36:20 | |
The worst person to go up there! | 0:36:20 | 0:36:21 | |
JAMES LAUGHS But, you know. | 0:36:21 | 0:36:23 | |
They said, "Do you want to watch?" I said, "No interest, | 0:36:23 | 0:36:25 | |
"I don't get it". Sorry, James, you know, it's just the way. | 0:36:25 | 0:36:28 | |
Don't look at me, I'm going back to Ibiza this afternoon. | 0:36:28 | 0:36:30 | |
F1 drivers, do they have to eat or do they have to be light? CONVERSATION DROWNED OUT | 0:36:30 | 0:36:33 | |
A bit of that in there. You got a bit of olive oil in there? | 0:36:33 | 0:36:36 | |
Olive oil. And just to sort of start the cooking off, | 0:36:36 | 0:36:39 | |
put that in there, perfect. | 0:36:39 | 0:36:41 | |
We're going to put in a little bit of sage as well, cos I think | 0:36:41 | 0:36:43 | |
sage goes really great with sort of any pork products, which is fab. | 0:36:43 | 0:36:47 | |
So what do you cook a Formula 1 car driver? Cos they don't eat much. | 0:36:47 | 0:36:49 | |
Or they do eat much, but they're really...small. What are we doing? | 0:36:49 | 0:36:52 | |
We're doing a lovely risotto to start with, | 0:36:52 | 0:36:55 | |
then we're doing a little crab dish | 0:36:55 | 0:36:57 | |
and then finishing off with some roasted fillet of beef, actually. | 0:36:57 | 0:37:00 | |
Ah! So perfect for you, Zoe, there, you see. Steak, oh! | 0:37:00 | 0:37:03 | |
Right, so just literally if we could get those sauteed off. | 0:37:03 | 0:37:07 | |
Straight in there, that all goes in together. | 0:37:07 | 0:37:10 | |
Then we finish it with a little bit of lemon zest, | 0:37:10 | 0:37:14 | |
which is just grated on top. | 0:37:14 | 0:37:15 | |
And if you feel that, you know, when you put it in the oven, it might | 0:37:15 | 0:37:18 | |
look a bit dry, just add a little bit of water and it'll be fine. | 0:37:18 | 0:37:22 | |
Finish with a nice squeeze of lemon. | 0:37:22 | 0:37:24 | |
OK. | 0:37:24 | 0:37:26 | |
Right, I'm going to probably put that onto that pan, actually. | 0:37:26 | 0:37:29 | |
And that's there. So I can put this in here. | 0:37:29 | 0:37:31 | |
You can pop it in the oven, yeah. Beautiful. Beautiful. | 0:37:31 | 0:37:34 | |
Oh, herbs, we always forget the herbs, so, a little bit of...basil. | 0:37:34 | 0:37:39 | |
You can take the Devil's food, coriander. | 0:37:39 | 0:37:42 | |
I can't deal with that. Devil's food? | 0:37:42 | 0:37:43 | |
Why do you put it in there then if you...? | 0:37:43 | 0:37:45 | |
Well, I think you have to as a chef, you've sort of got to be, | 0:37:45 | 0:37:48 | |
you know, not necessarily do everything you like, | 0:37:48 | 0:37:50 | |
and coriander goes really well with the cumin and the aubergine. | 0:37:50 | 0:37:53 | |
But it's not something I like, you know? | 0:37:53 | 0:37:55 | |
And then also I'm quite upset now cos there was a recent article | 0:37:55 | 0:37:58 | |
that said people that don't like coriander are basically | 0:37:58 | 0:38:01 | |
quite stupid and people that love it are quite intelligent! | 0:38:01 | 0:38:03 | |
I was like, "Thanks for that, that makes me feel really, you know..." | 0:38:03 | 0:38:07 | |
So, I'm sure you love it, James, don't you? I love coriander. | 0:38:07 | 0:38:10 | |
Exactly. Can't get enough of it. | 0:38:10 | 0:38:12 | |
Yeah, all the time. | 0:38:12 | 0:38:13 | |
So, and also I get very... All the time, I'm always using... Mmm! | 0:38:13 | 0:38:17 | |
Oh, delicious! I always use basil, so I have to be a bit adventurous. | 0:38:17 | 0:38:21 | |
And we're just going to finish - a little bit of red wine there, | 0:38:21 | 0:38:24 | |
vinegar rather, and a touch of the cumin, which should... | 0:38:24 | 0:38:27 | |
Perfect, there. | 0:38:27 | 0:38:29 | |
OK, let's give that a little stir. | 0:38:30 | 0:38:32 | |
And we've got toasted pine nuts here. Yeah. | 0:38:32 | 0:38:35 | |
Throw those in now as well. Them in there? | 0:38:35 | 0:38:38 | |
Yep, fantastic. | 0:38:38 | 0:38:39 | |
And this, you can do as a little veggie dish separate, you know. | 0:38:39 | 0:38:42 | |
It's going with the chicken, but if you don't want it...perfect. | 0:38:42 | 0:38:45 | |
Seasoning, or...? Yes, please. Thank you very much. | 0:38:45 | 0:38:48 | |
Beautiful. | 0:38:48 | 0:38:49 | |
Black pepper? Yeah, a little bit. | 0:38:49 | 0:38:52 | |
A little bit. Beauty. | 0:38:52 | 0:38:56 | |
That's it. Ooh, crikey! So, how long's that chicken had in the oven? | 0:38:56 | 0:38:59 | |
It's had about 35 to 40 minutes. Right. | 0:38:59 | 0:39:01 | |
OK, so you've got the... | 0:39:01 | 0:39:02 | |
And you get this lovely, yellowy coloured oil, | 0:39:02 | 0:39:05 | |
orange-coloured oil from it, don't you? | 0:39:05 | 0:39:07 | |
Yeah, which is all the juices from the chorizo. Yeah, perfect. | 0:39:07 | 0:39:10 | |
We put a little bit there. | 0:39:10 | 0:39:11 | |
And that's what I like, you could put that in a pot on the table, | 0:39:11 | 0:39:14 | |
serve the chicken in another pot... | 0:39:14 | 0:39:16 | |
And you plugged your book, but you didn't mention what it was called. | 0:39:16 | 0:39:19 | |
Sorry, yeah, so silly, it's that coriander, you see! Taste Of... | 0:39:19 | 0:39:22 | |
Taste Of Home, it's called. | 0:39:22 | 0:39:24 | |
So, dishes like this that you literally, you know, | 0:39:24 | 0:39:27 | |
one-pot wonders, pot on the table. | 0:39:27 | 0:39:29 | |
Can you pour a little bit of the oil, James, | 0:39:29 | 0:39:31 | |
cos I'll spill that all over me? | 0:39:31 | 0:39:32 | |
It's very pink, this episode, isn't it? | 0:39:34 | 0:39:37 | |
Cos the chorizo oil, the pullover, the... You know, Nathan... | 0:39:37 | 0:39:40 | |
Just saying, there's a theme to it. There is a theme. Remind us again. | 0:39:40 | 0:39:44 | |
So you've got roasted pork, roast chicken with chorizo, | 0:39:44 | 0:39:47 | |
red peppers, finished with spiced aubergine and coriander leaves. | 0:39:47 | 0:39:50 | |
Coriander. Beautiful, thank you, James. | 0:39:50 | 0:39:53 | |
ANGELA LAUGHS Thanks, my love. OK. | 0:39:53 | 0:39:56 | |
There you go. Right, looks fantastic. Smells incredible. | 0:39:58 | 0:40:01 | |
We're ready, smells great. Smells great? Dive into that one. Oh! | 0:40:01 | 0:40:05 | |
Thank you, Angela, this looks delicious. It is great, simple food. | 0:40:05 | 0:40:08 | |
There you go. And the sausage and the chicken are a great combination. | 0:40:08 | 0:40:11 | |
There are certain things that go well in life | 0:40:11 | 0:40:13 | |
and they always do, you know. | 0:40:13 | 0:40:15 | |
But that and scallops really work as well. It's true... | 0:40:15 | 0:40:17 | |
You could change the meat as well, couldn't you? Different meat... | 0:40:17 | 0:40:20 | |
Lamb and stuff like pork. | 0:40:20 | 0:40:21 | |
Oh, pork would be perfect with it, yeah, something like that. | 0:40:21 | 0:40:24 | |
I don't think you'll get any of that after Danny's finished! | 0:40:24 | 0:40:26 | |
That looked pretty good. Now it's Keith Floyd time again, | 0:40:31 | 0:40:34 | |
and this week he's cooking up a little lunch | 0:40:34 | 0:40:36 | |
for some Spanish grape-pickers. | 0:40:36 | 0:40:38 | |
This is the land of Don Quixote and Sancho, | 0:40:43 | 0:40:46 | |
the land of vast skyscapes | 0:40:46 | 0:40:48 | |
and vast acreages of vineyards and olive groves. | 0:40:48 | 0:40:50 | |
But not many people come here, you know, on holiday, but I do, | 0:40:50 | 0:40:53 | |
and not on an old nag like Don Quixote had - | 0:40:53 | 0:40:55 | |
I've got my own 178-seater bus called Julia. | 0:40:55 | 0:40:59 | |
And Clive and I, who's my sort of Sancho, | 0:40:59 | 0:41:01 | |
are going to take you on a magical mystery gastronomical tour | 0:41:01 | 0:41:04 | |
to discover the lovely things like manchego cheese, | 0:41:04 | 0:41:07 | |
which is made from sheep's milk, and unique to this region. | 0:41:07 | 0:41:09 | |
Like the wonderfully drinkable light red wine. | 0:41:10 | 0:41:13 | |
Do you know, over 80% of Spain's wine comes from this region. | 0:41:13 | 0:41:17 | |
HE SWALLOWS | 0:41:17 | 0:41:18 | |
And jolly drinkable it is too. | 0:41:18 | 0:41:20 | |
And these wonderful little things - | 0:41:20 | 0:41:22 | |
aubergines, pickled in olive oil, vinegar and Pimento. | 0:41:22 | 0:41:26 | |
They're absolutely scrumptious. | 0:41:26 | 0:41:28 | |
So why don't you come with me, and Clive, who'll take the pictures, | 0:41:28 | 0:41:31 | |
and discover some of the wonderful dishes around here - | 0:41:31 | 0:41:34 | |
the partridge, the estofado, and the Pisto Manchego. | 0:41:34 | 0:41:36 | |
I'm not - that's the name of the dish. | 0:41:36 | 0:41:38 | |
The wine in Spain comes mainly from the plain. | 0:41:38 | 0:41:42 | |
Oh, yes, it does! It really does. | 0:41:42 | 0:41:45 | |
And most of it, dear gastronauts, comes from the Airen grape, | 0:41:45 | 0:41:48 | |
the most common in La Mancha. | 0:41:48 | 0:41:50 | |
Now, my director loves vineyards and grapes and grape-pickers, | 0:41:50 | 0:41:53 | |
especially if they have long, flowing raven hair | 0:41:53 | 0:41:55 | |
and are slim of hip. | 0:41:55 | 0:41:57 | |
He said, "Stop the coach, and see if they'd like some lunch." | 0:41:57 | 0:41:59 | |
I shot into the local supermarket and bought a few ingredients, | 0:41:59 | 0:42:02 | |
chatted to a few bar owners, | 0:42:02 | 0:42:04 | |
and came up with a classic dish of La Mancha, | 0:42:04 | 0:42:06 | |
which is called estofado de patatas. | 0:42:06 | 0:42:09 | |
Stew of potatoes. | 0:42:09 | 0:42:11 | |
But in fact it has more than just potatoes in. | 0:42:11 | 0:42:13 | |
So often as with Spanish cooking, it has tomatoes and peppers. | 0:42:13 | 0:42:16 | |
In fact, Clive, why don't we spin round the ingredients | 0:42:16 | 0:42:18 | |
and show the viewers exactly what we've got? Down here, if you would. | 0:42:18 | 0:42:21 | |
First of all, our finely chopped red and green peppers. | 0:42:21 | 0:42:24 | |
Over to here to some lovely sliced potatoes. | 0:42:24 | 0:42:27 | |
Some little cubes of meat, | 0:42:27 | 0:42:29 | |
which I've already fried in olive oil and garlic, | 0:42:29 | 0:42:31 | |
a load of tomatoes, and underneath there - | 0:42:31 | 0:42:34 | |
come back up to me when you've looked at it - | 0:42:34 | 0:42:36 | |
under there I've got some meat stock. | 0:42:36 | 0:42:38 | |
We've also got, Clive, back over here, obviously some olive oil, | 0:42:38 | 0:42:41 | |
salt, pepper, lots of garlic, and because... | 0:42:41 | 0:42:44 | |
That's a grape tractor just starting up behind us. | 0:42:44 | 0:42:47 | |
They are picking grapes here, we have to let them carry on with it. | 0:42:47 | 0:42:50 | |
But the whole essence of La Mancha, really, can be summed up | 0:42:50 | 0:42:53 | |
in this little box here. Difficult to see, | 0:42:53 | 0:42:55 | |
but it is the fabulous and expansive saffron. | 0:42:55 | 0:43:00 | |
On 23rd September each year, | 0:43:00 | 0:43:02 | |
thousands of children and mothers | 0:43:02 | 0:43:03 | |
and fathers and uncles and aunties and grandparents | 0:43:03 | 0:43:06 | |
go around the place picking little stamen from the crocuses, | 0:43:06 | 0:43:08 | |
or the croci, in case you didn't know where saffron came. | 0:43:08 | 0:43:11 | |
Anyway, that's enough wittering from me, let's do some cooking. | 0:43:11 | 0:43:14 | |
Here, Clive, already in the pan with some lovely Spanish olive oil, | 0:43:14 | 0:43:18 | |
some finely chopped onions, OK, | 0:43:18 | 0:43:20 | |
turned to their golden brown, | 0:43:20 | 0:43:23 | |
then we add our red and green peppers...like that. | 0:43:23 | 0:43:27 | |
This isn't getting the usual sizzling effect you'd hope for. | 0:43:27 | 0:43:30 | |
We are in the middle of a field, and the wind is blowing the gas | 0:43:30 | 0:43:33 | |
and it's cooking very intermittently underneath there. | 0:43:33 | 0:43:36 | |
Anyway, we put those in. | 0:43:36 | 0:43:37 | |
Then we add... | 0:43:37 | 0:43:39 | |
..our tomatoes, which have all been peeled and cut up into small cubes. | 0:43:41 | 0:43:45 | |
And we sweat that right down for about 20 minutes | 0:43:47 | 0:43:50 | |
until we just have a lovely, smooth, rich pepper, tomato and onion paste. | 0:43:50 | 0:43:56 | |
OK? Big fat close-up on that, please, Clive. | 0:43:56 | 0:43:59 | |
Now, the Airen grape is quite unprepossessing. | 0:44:01 | 0:44:04 | |
In fact, the wine snobs...I mean, sorry, the wine experts... | 0:44:04 | 0:44:07 | |
haven't even heard of it. | 0:44:07 | 0:44:08 | |
But this robust grape produces the most drinkable | 0:44:08 | 0:44:11 | |
light, fruity red wine. | 0:44:11 | 0:44:13 | |
Not only can you quaff it with fish or fowl, it's not expensive. | 0:44:13 | 0:44:16 | |
Senora, por favor, and thanks for telling me about it. | 0:44:16 | 0:44:20 | |
Yeah, riojas are great, I know, | 0:44:20 | 0:44:22 | |
but it really is pleasing to find something so drinkable | 0:44:22 | 0:44:25 | |
that won't break the bank. Anyone can enjoy this one. | 0:44:25 | 0:44:28 | |
Anyway, about 15 minutes have gone by. | 0:44:28 | 0:44:30 | |
The peppers and the tomatoes have sweated down beautifully, | 0:44:30 | 0:44:33 | |
and it's time for a little slurp of the old Val de Penas. | 0:44:33 | 0:44:36 | |
Very nice stuff indeed. Anyway, Clive, back over here, please. | 0:44:36 | 0:44:39 | |
See? They're beautifully soft now. | 0:44:39 | 0:44:43 | |
All the unnecessary moisture has gone out of them, | 0:44:43 | 0:44:46 | |
and it's time to add the other ingredients. | 0:44:46 | 0:44:48 | |
You can stay there if you like, old bean, actually. | 0:44:48 | 0:44:50 | |
We'll add the bits of pre-fried meat - | 0:44:50 | 0:44:52 | |
beef, in this instance. | 0:44:52 | 0:44:54 | |
You could use pork if you wanted to, | 0:44:54 | 0:44:56 | |
you could use veal if you so like it. | 0:44:56 | 0:44:57 | |
That goes into there, then we have a load of garlic. | 0:44:57 | 0:45:00 | |
OK, let's throw all that in. | 0:45:02 | 0:45:04 | |
Then, as I said, the most important part of this dish in many ways | 0:45:04 | 0:45:08 | |
is in fact the potatoes, | 0:45:08 | 0:45:09 | |
which were harvested just up the road from here yesterday, | 0:45:09 | 0:45:12 | |
as a matter of fact. | 0:45:12 | 0:45:14 | |
They're cold, raw, peeled, with their water, | 0:45:14 | 0:45:17 | |
straight into there. | 0:45:17 | 0:45:19 | |
Like so. Then a bit of this lovely stock. | 0:45:20 | 0:45:22 | |
Just a bit of beef stock to cover the potatoes, | 0:45:23 | 0:45:27 | |
cos this is, as I say, a potato soupe - it's not a beef stew. | 0:45:27 | 0:45:30 | |
OK. And then the lovely luxurious bit - | 0:45:30 | 0:45:34 | |
as much of this as you can afford to put in. The saffron. | 0:45:34 | 0:45:38 | |
Cos when this dish is finished, | 0:45:38 | 0:45:41 | |
it should actually reflect the colours, | 0:45:41 | 0:45:43 | |
the rust reds and the ochre, of the La Mancha landscape. | 0:45:43 | 0:45:48 | |
And... | 0:45:48 | 0:45:50 | |
There we are. That's in its fairly raw state. | 0:45:50 | 0:45:53 | |
The lid needs to go on, it needs to cook for about 40 minutes now. | 0:45:53 | 0:45:57 | |
The next time you see it, | 0:45:57 | 0:45:59 | |
it'll be in the hands of smiling but hungry grape pickers. | 0:45:59 | 0:46:02 | |
Right, where's the lid? There it is. | 0:46:02 | 0:46:04 | |
Do you know, I cook in these absurd locations, | 0:46:12 | 0:46:15 | |
and sometimes I'm not 100% proud of the result. | 0:46:15 | 0:46:17 | |
But this dish, I'm really pleased with. | 0:46:17 | 0:46:19 | |
It does reflect the area - the wonderful flavours of the saffron, | 0:46:19 | 0:46:22 | |
peppers, garlic, beef and potatoes. | 0:46:22 | 0:46:25 | |
It's substantial, wholesome and wonderful. | 0:46:25 | 0:46:28 | |
I hate these sequences where I have to serve it up. | 0:46:31 | 0:46:34 | |
Even after all these years, I still get very nervous. | 0:46:34 | 0:46:37 | |
I'm quite convinced, because this was and is a spontaneous gesture | 0:46:37 | 0:46:40 | |
on our part, these people think we're playing a joke on them. | 0:46:40 | 0:46:43 | |
After all, how often does this happen? An Englishman | 0:46:43 | 0:46:45 | |
appears from the middle of nowhere in a great big coach | 0:46:45 | 0:46:48 | |
and offers to cook them lunch in the middle of a vineyard. | 0:46:48 | 0:46:50 | |
They must think I'm barking mad. | 0:46:50 | 0:46:52 | |
But, you know, it made them laugh, | 0:46:56 | 0:46:59 | |
and if a good honest plateful of food | 0:46:59 | 0:47:01 | |
can put a smile on someone's face then it can't be bad. | 0:47:01 | 0:47:04 | |
In fact, although they regarded me as a mad Englishman, | 0:47:04 | 0:47:06 | |
they really liked it! | 0:47:06 | 0:47:07 | |
ALL LAUGH | 0:47:07 | 0:47:09 | |
THEY SPEAK SPANISH | 0:47:09 | 0:47:12 | |
Except, of course, I didn't use enough salt, | 0:47:18 | 0:47:22 | |
and they prefer the gravy or the sauce to be drier, | 0:47:22 | 0:47:25 | |
and, while we're at it, | 0:47:25 | 0:47:26 | |
they thought I'd been a bit mean with the spices. | 0:47:26 | 0:47:28 | |
But they all came back for seconds. They really did. | 0:47:28 | 0:47:32 | |
They did! They really did! | 0:47:32 | 0:47:34 | |
SPANISH MUSIC PLAYS | 0:47:34 | 0:47:36 | |
So, like Don Quixote, it's onwards, ever onwards | 0:47:51 | 0:47:54 | |
in my faithful autobus Julia, | 0:47:54 | 0:47:56 | |
this time to cook for a member of the Spanish aristocracy - | 0:47:56 | 0:47:58 | |
the Marquis of Grignon and his dog Spotty. | 0:47:58 | 0:48:02 | |
Do you know, through my journey through La Mancha, | 0:48:02 | 0:48:05 | |
people have been talking to me about the great speciality of Toledo - | 0:48:05 | 0:48:08 | |
partridge Toledo-style. | 0:48:08 | 0:48:10 | |
So when I eventually got to Toledo, I went around the restaurants | 0:48:10 | 0:48:13 | |
looking for this classic regional, local dish. | 0:48:13 | 0:48:15 | |
And when I had it for lunch today, | 0:48:15 | 0:48:17 | |
to be quite frank, I was a little disappointed, | 0:48:17 | 0:48:19 | |
because they'd merely cooked it, it seemed to me, | 0:48:19 | 0:48:21 | |
in a little water, a few onions and a couple of potatoes, | 0:48:21 | 0:48:24 | |
and it struck me as not quite the thing to do | 0:48:24 | 0:48:26 | |
to such a celebrated bird as the partridge. | 0:48:26 | 0:48:28 | |
So I got on the dog and bone, the phone, | 0:48:28 | 0:48:30 | |
contacted my new chum, the Marquis of Grignon, and said, | 0:48:30 | 0:48:32 | |
"Can I borrow your wonderful estate and do the real thing?" | 0:48:32 | 0:48:34 | |
He said yes, here I am. | 0:48:34 | 0:48:36 | |
This is - back up to me a bit, please, Clive - | 0:48:36 | 0:48:38 | |
this is the real thing. | 0:48:38 | 0:48:39 | |
This is the lovely red-legged partridge, OK? | 0:48:39 | 0:48:42 | |
Very typical of this region, | 0:48:42 | 0:48:43 | |
and they exist in their hundreds, if not their thousands. | 0:48:43 | 0:48:46 | |
Anyway. One of the big problems with cooking sketches is | 0:48:46 | 0:48:49 | |
time marches on, and oil burns, | 0:48:49 | 0:48:51 | |
so before I explain what the ingredients are, if I may, | 0:48:51 | 0:48:53 | |
I'll just chuck these onions into the pot so they can sizzle away... | 0:48:53 | 0:48:56 | |
..to get us ahead of the game. Right, now, Clive, the ingredients. | 0:48:58 | 0:49:01 | |
Quite simply, some partridges, plucked, drawn and cut in half. | 0:49:01 | 0:49:05 | |
A couple of bay leaves and some cloves, | 0:49:05 | 0:49:07 | |
some garlic, some flour, | 0:49:07 | 0:49:10 | |
some stock, some white wine, some vinegar, | 0:49:10 | 0:49:13 | |
and this, I see you linger on, it is, yes, it's chocolate, | 0:49:13 | 0:49:16 | |
because we ultimately thicken the sauce with some chocolate, | 0:49:16 | 0:49:19 | |
which wouldn't have happened here, of course, | 0:49:19 | 0:49:21 | |
before Christopher Columbus discovered America and brought back | 0:49:21 | 0:49:24 | |
some of these new things from the New World to the Old. | 0:49:24 | 0:49:26 | |
Anyway, next thing we must do is put our partridges in there | 0:49:26 | 0:49:29 | |
and brown them off really nicely in very hot oil. | 0:49:29 | 0:49:32 | |
Along with the garlic. | 0:49:32 | 0:49:34 | |
Another one in. | 0:49:36 | 0:49:39 | |
Do you know, they pile the pressure onto me | 0:49:39 | 0:49:41 | |
on these programmes sometimes. | 0:49:41 | 0:49:42 | |
I was just worrying about getting it nicely golden brown | 0:49:42 | 0:49:45 | |
when they whispered to me that the Marquis | 0:49:45 | 0:49:47 | |
is in fact the president of the Spanish Gastronomic Society. | 0:49:47 | 0:49:49 | |
That's really helpful, isn't it? | 0:49:49 | 0:49:51 | |
So I must make sure this is super-duper. | 0:49:51 | 0:49:53 | |
Right, those are nicely browned now, | 0:49:55 | 0:49:57 | |
so we put the rest of the ingredients in. Firstly, | 0:49:57 | 0:50:00 | |
little black pepper. | 0:50:00 | 0:50:02 | |
And that's that. Season it nicely. | 0:50:03 | 0:50:06 | |
Then we make a very light roux with some flour, | 0:50:06 | 0:50:09 | |
into the olive oil and onion. | 0:50:09 | 0:50:10 | |
Small amount like that. Back up to me, please, Clive. | 0:50:14 | 0:50:16 | |
I haven't added any salt because I'm using stock from a little packet, | 0:50:16 | 0:50:20 | |
because I didn't have time to make any, and stock packet | 0:50:20 | 0:50:23 | |
is sometimes a little on the salty side. | 0:50:23 | 0:50:25 | |
However, a bit of chicken stock... | 0:50:25 | 0:50:26 | |
..into there like that... | 0:50:27 | 0:50:29 | |
..then about a glass of dry white wine... | 0:50:31 | 0:50:34 | |
..like so. | 0:50:36 | 0:50:37 | |
Now a touch from the Arabs, I suppose - a couple of cloves | 0:50:37 | 0:50:41 | |
go into the pot, and a couple of bay leaves. | 0:50:41 | 0:50:45 | |
OK. And a dash... | 0:50:45 | 0:50:46 | |
..of wine vinegar. | 0:50:48 | 0:50:50 | |
Now, that's all we do for the time being - | 0:50:53 | 0:50:55 | |
we let that simmer gently away in its own juices | 0:50:55 | 0:50:57 | |
for about 45 minutes, or until the birds are tender, | 0:50:57 | 0:51:01 | |
and finally we thicken it with the grated chocolate. | 0:51:01 | 0:51:04 | |
Anyway, there's nothing more I can do for the time being. | 0:51:04 | 0:51:07 | |
I can have a slurp and we can prepare ourselves for | 0:51:07 | 0:51:09 | |
one of those little historical sketches, you know, | 0:51:09 | 0:51:11 | |
about the Marquis having come here with his family - not he himself, | 0:51:11 | 0:51:14 | |
of course, but his antecedents - in the 13th century. | 0:51:14 | 0:51:16 | |
And we'll work out how we do that once we've read the guidebook. | 0:51:16 | 0:51:19 | |
PAGES RUSTLE | 0:51:20 | 0:51:22 | |
Ah, yes. It says here the Marquis has lived here, | 0:51:22 | 0:51:24 | |
or at least his family has, since the days of El Cid. | 0:51:24 | 0:51:26 | |
He now grows cabernet Sauvignon and picks them at the very last minute, | 0:51:26 | 0:51:29 | |
capturing all the maturity of the grape, not to mention the alcohol. | 0:51:29 | 0:51:32 | |
SLURS: Very nice they are, too. | 0:51:32 | 0:51:34 | |
OK. The sauce is beautifully reduced, | 0:51:34 | 0:51:37 | |
the partridges are golden, slightly tender, I hope, | 0:51:37 | 0:51:39 | |
and I take them and I put them onto this plate... | 0:51:39 | 0:51:42 | |
OK, a couple of those. | 0:51:43 | 0:51:44 | |
And then we finish off the sauce for the final thing. | 0:51:44 | 0:51:47 | |
Three bits, four bits. Right, Clive, now back into this pot, please. | 0:51:47 | 0:51:51 | |
Because...this is the bit - and just before I put this in, | 0:51:51 | 0:51:55 | |
back up to me, old chap - | 0:51:55 | 0:51:56 | |
I have never, ever before in my life | 0:51:56 | 0:51:59 | |
made partridge with chocolate sauce for a marquis. | 0:51:59 | 0:52:01 | |
Especially one who happens to be | 0:52:01 | 0:52:03 | |
the president of the Spanish Gastronomic Society. | 0:52:03 | 0:52:05 | |
So my life is really in his hands, | 0:52:05 | 0:52:07 | |
because they don't take any prisoners around here. | 0:52:07 | 0:52:10 | |
So we stir the chocolate in. | 0:52:10 | 0:52:11 | |
Now, marquis or no marquis, | 0:52:15 | 0:52:17 | |
I'm going to have to taste this with my fingers, because... | 0:52:17 | 0:52:20 | |
Hey! | 0:52:22 | 0:52:23 | |
Let's hope we're of one mind, because this strikes me as amazing. | 0:52:25 | 0:52:29 | |
And the sauce, big fat loving close-up on this, Clive, please, | 0:52:32 | 0:52:35 | |
the sauce over the partridge, that rich, dark sauce. | 0:52:35 | 0:52:39 | |
There. | 0:52:40 | 0:52:42 | |
A loving close-up, and the next time you see it, | 0:52:43 | 0:52:45 | |
we'll be either laughing and enjoying ourselves | 0:52:45 | 0:52:48 | |
or he'll be looking stony-faced at me. | 0:52:48 | 0:52:50 | |
BARKING Spotty, get down! | 0:52:50 | 0:52:52 | |
What do you think? | 0:52:55 | 0:52:57 | |
Excellent. Really? | 0:52:57 | 0:52:59 | |
You've done very well. | 0:53:00 | 0:53:01 | |
Because this is something I eat very often here. | 0:53:01 | 0:53:05 | |
Do you... Do you usually have it | 0:53:05 | 0:53:07 | |
with a slightly chocolate-flavoured sauce? | 0:53:07 | 0:53:09 | |
Certainly not. This is a new idea, | 0:53:09 | 0:53:12 | |
and we are of course going to put it into use in the future. | 0:53:12 | 0:53:15 | |
Tell me, what are the main influences of the food | 0:53:17 | 0:53:21 | |
here in La Mancha? It's a vast area, isn't it? | 0:53:21 | 0:53:25 | |
In La Mancha, of course, game is very important. | 0:53:25 | 0:53:28 | |
It's very good area for partridges, which we are eating, | 0:53:28 | 0:53:31 | |
for hare, rabbits, and then deer and wild boars. | 0:53:31 | 0:53:36 | |
So I would say... Of course, cheese is also a very important element. | 0:53:36 | 0:53:40 | |
Manchego cheese, which comes from sheep. | 0:53:40 | 0:53:43 | |
And, er, of course, oil, wine, | 0:53:43 | 0:53:48 | |
er, are major ingredients of the gastronomy of central Spain. | 0:53:48 | 0:53:53 | |
It's very simple food, but I like it, | 0:53:53 | 0:53:57 | |
and I think it's very healthy food. | 0:53:57 | 0:53:59 | |
Yes, it is said that even though the Spanish | 0:53:59 | 0:54:01 | |
drink a lot and smoke a lot, | 0:54:01 | 0:54:02 | |
because they eat so much fish and so much olive oil, | 0:54:02 | 0:54:05 | |
they have one of the lowest heart attack rates in the world, | 0:54:05 | 0:54:09 | |
which is very pleasing, isn't it? | 0:54:09 | 0:54:11 | |
In fact, what they call the Mediterranean diet, | 0:54:11 | 0:54:14 | |
which is what you eat mostly in Spain, | 0:54:14 | 0:54:17 | |
which is mainly oil cooking and a variety of... | 0:54:17 | 0:54:20 | |
I think the great thing about Mediterranean food | 0:54:20 | 0:54:24 | |
is it's very varied, so actually | 0:54:24 | 0:54:26 | |
you take an intake of most of the major vitamins and elements. | 0:54:26 | 0:54:32 | |
And they say now that it's the most balanced diet in the world. | 0:54:32 | 0:54:37 | |
Doctors are recommending it all over the place, for the Americans. | 0:54:37 | 0:54:41 | |
You're looking very healthy! | 0:54:41 | 0:54:42 | |
Tell me about your wine that you're making. | 0:54:42 | 0:54:45 | |
I found the sight of these windmills awe-inspiring, | 0:54:48 | 0:54:50 | |
and maybe Cervantes, Spain's most famous writer, | 0:54:50 | 0:54:53 | |
could well have laid eyes on these very windmills himself. | 0:54:53 | 0:54:56 | |
He never set out to be a writer. | 0:54:56 | 0:54:58 | |
He was a soldier who was wounded, | 0:54:58 | 0:55:00 | |
so he turned to writing to make a living. | 0:55:00 | 0:55:02 | |
He was probably on his way home | 0:55:02 | 0:55:03 | |
after a particularly good time in the local bodega. | 0:55:03 | 0:55:05 | |
Having consumed the odd glass of tinto, | 0:55:05 | 0:55:07 | |
he decided if you close one eye and squint, | 0:55:07 | 0:55:10 | |
then these windmills do in fact look like a lot of giants. | 0:55:10 | 0:55:13 | |
And so the famous Don Quixote and his wonderful search for chivalry | 0:55:13 | 0:55:16 | |
in a world of changing values was born. | 0:55:16 | 0:55:18 | |
Well, it's just a thought. | 0:55:18 | 0:55:20 | |
Muchas gracias, Keith. Now, as ever on Best Bites, we're looking back at | 0:55:25 | 0:55:28 | |
some of the best recipes from the Saturday Kitchen archives, | 0:55:28 | 0:55:31 | |
and still to come on today's show, | 0:55:31 | 0:55:32 | |
it's a Wimbledon-themed Omelette Challenge today | 0:55:32 | 0:55:35 | |
as Paul Ainsworth McEnroe and Daniel Clifford McEnroe | 0:55:35 | 0:55:39 | |
go head-to-head at the hobs. | 0:55:39 | 0:55:41 | |
Tom Aikens is here with an alternative take on surf and turf. | 0:55:41 | 0:55:44 | |
Pork belly is pan-fried along with squid and scallops | 0:55:44 | 0:55:47 | |
and it's all served up with | 0:55:47 | 0:55:48 | |
caramelised onions and balsamic sauce. | 0:55:48 | 0:55:50 | |
And John Craven faces his food heaven or food hell. | 0:55:50 | 0:55:53 | |
Did he get his food heaven, beef stroganoff with sauteed potatoes, | 0:55:53 | 0:55:56 | |
or his food hell, marrow stuffed with lamb and salad? | 0:55:56 | 0:55:59 | |
You can find out what he got at the end of the show. | 0:55:59 | 0:56:02 | |
Next up, a man who started out aged 11 working at his uncle's restaurant | 0:56:02 | 0:56:06 | |
where he earned the equivalent of 30p a day. | 0:56:06 | 0:56:08 | |
Well, times have changed, fortunately, | 0:56:08 | 0:56:11 | |
and he is now widely regarded as | 0:56:11 | 0:56:13 | |
one of the world's greatest authorities on Oriental cooking. | 0:56:13 | 0:56:15 | |
It is, of course, Ken Hom. | 0:56:15 | 0:56:17 | |
He single-handedly branded the fantastic world of oriental | 0:56:17 | 0:56:21 | |
cuisine. He's also selling millions... Oh, this one. | 0:56:21 | 0:56:23 | |
Millions of woks. Now tell us how many woks you've got. | 0:56:23 | 0:56:26 | |
Oh, too many for words. | 0:56:26 | 0:56:27 | |
How many have you sold in total? Go on. | 0:56:27 | 0:56:29 | |
About almost six million. Six million. | 0:56:29 | 0:56:31 | |
Ladies and gentlemen, Ken Hom. A genius. A genius at cooking. | 0:56:31 | 0:56:34 | |
Right, what are we going to do? Of course we are going to use the wok. | 0:56:34 | 0:56:36 | |
And I just want to show you what we're going to do. | 0:56:36 | 0:56:38 | |
We're going to do beef, stir-fried with onion and mint | 0:56:38 | 0:56:44 | |
and before that we are going to marinate that in a little | 0:56:44 | 0:56:46 | |
bit of soy sauce, some rice wine and a little bit of cornflour. | 0:56:46 | 0:56:51 | |
And finish that off with a little bit of oyster sauce | 0:56:51 | 0:56:54 | |
and it will be perfect. | 0:56:54 | 0:56:55 | |
You know, this is what I do in southwest France over the summer. | 0:56:55 | 0:56:58 | |
This is a great kind of entertaining dish to do that you don't | 0:56:58 | 0:57:01 | |
have to spend all your time in the kitchen. | 0:57:01 | 0:57:03 | |
I'm going to put you to work. To just chop up some... | 0:57:03 | 0:57:05 | |
I knew I would have to do something. I know... This is... | 0:57:05 | 0:57:07 | |
No, all you younger ones have to... | 0:57:07 | 0:57:10 | |
Me and you, Bill. | 0:57:10 | 0:57:12 | |
LAUGHTER | 0:57:12 | 0:57:14 | |
You too, Nick. He looks pretty young. | 0:57:14 | 0:57:17 | |
I was just wondering. Can I ask a question? Just briefly. | 0:57:17 | 0:57:20 | |
I was wondering, are there chefs in the Orient making a fortune | 0:57:20 | 0:57:24 | |
from doing television programmes, teaching people how to cook? | 0:57:24 | 0:57:27 | |
Not so much like here. | 0:57:27 | 0:57:29 | |
It hasn't hit the Orient, you know, the way it has in this country. | 0:57:29 | 0:57:33 | |
I was reading something. In China, China is just starting and basically | 0:57:33 | 0:57:38 | |
celebrity chefs are just starting to hit Chinese televisions. | 0:57:38 | 0:57:40 | |
They are just beginning. | 0:57:40 | 0:57:42 | |
Now, see what we do, we add the soy sauce to this. | 0:57:42 | 0:57:44 | |
You've got a fillet of beef there? Yeah, fillet of beef because you | 0:57:44 | 0:57:47 | |
know why? Cos it cooks quickly. Spend the extra money. | 0:57:47 | 0:57:49 | |
You know people are... | 0:57:49 | 0:57:51 | |
When it comes to food, sometimes people get sort of cheap about it. | 0:57:51 | 0:57:54 | |
But this type of food is bulked out anyway. | 0:57:54 | 0:57:56 | |
Cos we've got the noodles. So it'll serve quite a few people. | 0:57:56 | 0:57:59 | |
You want me to check that for you? Yeah, you can chop that as well. | 0:57:59 | 0:58:02 | |
And we are just going to take that and mix that really quickly. | 0:58:02 | 0:58:05 | |
And at the cornflour. | 0:58:05 | 0:58:06 | |
Now, the cornflour is very, very interesting. | 0:58:06 | 0:58:09 | |
Bill was asking me, "Is that what they use in China?" | 0:58:09 | 0:58:11 | |
No, we'll probably use potato flour for this. | 0:58:11 | 0:58:14 | |
You can get it over here, can't you? Yeah, but that is harder to find. | 0:58:14 | 0:58:17 | |
But cornflour works really well. | 0:58:17 | 0:58:19 | |
And you just add that on here. | 0:58:19 | 0:58:21 | |
And what that does is it soaks up that extra marinade. | 0:58:21 | 0:58:25 | |
I'm just going to move that. And you know what I love about this | 0:58:26 | 0:58:29 | |
is that you can cook with it immediately. | 0:58:29 | 0:58:31 | |
What we're doing is just mixing that. | 0:58:31 | 0:58:33 | |
And this, I suppose, the secret to using fillet | 0:58:33 | 0:58:35 | |
cos it keeps it nice and tender. Absolutely. | 0:58:35 | 0:58:37 | |
OK, you can clean that up for me, please? | 0:58:37 | 0:58:40 | |
I'll get all that. Can you wash your hands as well? Yes. Better do. | 0:58:40 | 0:58:43 | |
You want to get...the wok as hot as possible. | 0:58:43 | 0:58:48 | |
And this is the thing I think... A lot of people over the years say, | 0:58:48 | 0:58:51 | |
"What am I doing with the wok? How come it doesn't come out right?" | 0:58:51 | 0:58:54 | |
It is because they don't get it hot enough. | 0:58:54 | 0:58:56 | |
You see, you get it very, very hot and then you add the oil. | 0:58:56 | 0:59:00 | |
This groundnut oil you've put in there? Yes. | 0:59:00 | 0:59:02 | |
Now you can use vegetable oil, but most people start | 0:59:02 | 0:59:05 | |
sort of panicking when they see, you know, the wok this hot. | 0:59:05 | 0:59:08 | |
It should smoke like this | 0:59:08 | 0:59:10 | |
because that's what will give the flavour to the food. | 0:59:10 | 0:59:13 | |
OK. Now what we're going to do... SIZZLING | 0:59:13 | 0:59:15 | |
See how that is sizzling? That is really very important. | 0:59:15 | 0:59:18 | |
I'm going to put that here for a second. Now, most people would panic | 0:59:18 | 0:59:21 | |
at this stage because of the amount of smoke. | 0:59:21 | 0:59:23 | |
I know. LAUGHTER | 0:59:23 | 0:59:25 | |
Do we own a smoke alarm? | 0:59:25 | 0:59:27 | |
But you see, the thing is... You see how it instantly starts browning. | 0:59:27 | 0:59:31 | |
And it colours straightaway. Absolutely. | 0:59:31 | 0:59:33 | |
And this is what gives it that sort of unique wok flavour, | 0:59:33 | 0:59:36 | |
which is so important. | 0:59:36 | 0:59:38 | |
And you're using chopsticks on there. Not a spoon... Absolutely. | 0:59:38 | 0:59:41 | |
You can use a spoon, but I've been brought up that way. | 0:59:41 | 0:59:44 | |
Now, I'm going to put you to work. Move that over here for me. OK. | 0:59:44 | 0:59:48 | |
More work. Actually, I will change with you. | 0:59:48 | 0:59:50 | |
Go on, then. I'll give you that. | 0:59:50 | 0:59:52 | |
I give you that. | 0:59:52 | 0:59:54 | |
You have that one. That's lovely. | 0:59:54 | 0:59:55 | |
Now, here you go. Now, that's just chopped onion and mint leaves. | 0:59:56 | 1:00:00 | |
Through the next dish we are going to do, | 1:00:00 | 1:00:02 | |
these are bean thread noodles. | 1:00:02 | 1:00:04 | |
They are very, very funny-looking noodles. | 1:00:04 | 1:00:06 | |
And we are going to actually drain them. | 1:00:06 | 1:00:08 | |
They come like this. | 1:00:08 | 1:00:11 | |
And you just want to soak them. | 1:00:11 | 1:00:12 | |
Now what are these made out of? | 1:00:12 | 1:00:14 | |
They are made out of mung bean, which is really very interesting. | 1:00:14 | 1:00:18 | |
And mung beans are very, very different from any other sort of noodle. | 1:00:18 | 1:00:22 | |
They are a type of bean a little bit like related to fava beans. | 1:00:22 | 1:00:27 | |
Now, you see how that is nice and brown? | 1:00:27 | 1:00:29 | |
You don't want to overcook that because it's fillet. OK? | 1:00:29 | 1:00:32 | |
We'll just let that cook a little more. | 1:00:32 | 1:00:34 | |
If you could just chop the carrot. | 1:00:34 | 1:00:35 | |
It doesn't matter how you chop it up. | 1:00:35 | 1:00:37 | |
Now, we have carrots, we have bok choy, | 1:00:37 | 1:00:39 | |
we have... This is a great vegetarian dish. | 1:00:39 | 1:00:43 | |
Bean curd, which is like tofu. | 1:00:43 | 1:00:45 | |
It is a little bit custardy. We have black beans. | 1:00:45 | 1:00:49 | |
We have garlic, ginger | 1:00:49 | 1:00:50 | |
and spring onions, which is the holy trinity of Chinese cooking. | 1:00:50 | 1:00:54 | |
And we are going to have two types of soy sauce, dark and light. | 1:00:54 | 1:00:58 | |
And they both taste different with rice wine. | 1:00:58 | 1:01:01 | |
And we have some spicy bean sauce, just plain bean sauce, | 1:01:01 | 1:01:06 | |
which you can buy at the supermarkets now. | 1:01:06 | 1:01:08 | |
Salt and pepper and then we're going to finish it off with spring | 1:01:08 | 1:01:10 | |
onion and some sesame oil. | 1:01:10 | 1:01:13 | |
Now, look how beautiful this meat looks already. | 1:01:13 | 1:01:16 | |
So, James, you let that drain, | 1:01:18 | 1:01:22 | |
we're going to get rid of all the fat | 1:01:22 | 1:01:25 | |
and we're going to throw all these onions in. | 1:01:25 | 1:01:27 | |
Yes, without any... | 1:01:27 | 1:01:29 | |
Don't throw the mint in. Don't throw the mint in, yes. | 1:01:29 | 1:01:32 | |
Here you go. OK, listen to your... Master? ..elders. No. | 1:01:32 | 1:01:35 | |
LAUGHTER | 1:01:35 | 1:01:38 | |
Now, this is another mistake that a lot of people make | 1:01:38 | 1:01:40 | |
when they are actually cooking in the wok. | 1:01:40 | 1:01:43 | |
In fact, one of your guys asked me, | 1:01:43 | 1:01:44 | |
he says, "Oh, that's what I've been doing wrong." | 1:01:44 | 1:01:47 | |
Instead of adding any more oil to this, what you do is add some water. | 1:01:47 | 1:01:52 | |
Water. That's a common mistake | 1:01:52 | 1:01:53 | |
and that's what a lot of home-cooked food is very oily. | 1:01:53 | 1:01:55 | |
Yes, it is very, very oily and very greasy. | 1:01:55 | 1:01:59 | |
Now, we are just going to let that cook for a second. | 1:01:59 | 1:02:01 | |
And that cooks very fast. The other wok? Yes. | 1:02:01 | 1:02:04 | |
In the other wok, we are going to chop...the garlic. | 1:02:04 | 1:02:09 | |
You've got the spring onions. Oh, you are very good. | 1:02:09 | 1:02:11 | |
You want me to do the... Yes. You could just move this all over here. | 1:02:11 | 1:02:15 | |
OK, ginger. So you are leaving the roots...the skin on as well? | 1:02:15 | 1:02:19 | |
Yes, you can leave the skin on. The skin is very, very nice. | 1:02:19 | 1:02:23 | |
And while that is cooking... | 1:02:23 | 1:02:24 | |
Now, what about galangal? Cos I've seen that popping up... | 1:02:26 | 1:02:29 | |
That's different. That's different. Galangal tastes quite a bit different. | 1:02:29 | 1:02:33 | |
Let's take a little bit of oil here. | 1:02:33 | 1:02:36 | |
OK. Is it slightly milder than garlic? No, no, no. | 1:02:36 | 1:02:40 | |
It is part of the ginger family... | 1:02:40 | 1:02:42 | |
And if we could add the garlic and the spring onions. | 1:02:42 | 1:02:45 | |
Garlic in the spring onions. Thank you. | 1:02:45 | 1:02:48 | |
OK. | 1:02:48 | 1:02:49 | |
That's the spring onions going in. | 1:02:50 | 1:02:52 | |
You see when you're cooking like this, you know | 1:02:52 | 1:02:54 | |
people ask, "What happens if it gets too hot?" | 1:02:54 | 1:02:57 | |
What you simply do is just add a little bit of water to that. | 1:02:57 | 1:03:00 | |
Don't add any more oil. Just to keep it nice and...moist. | 1:03:00 | 1:03:04 | |
Now you can add in all those veggies. Add in all the veg. | 1:03:04 | 1:03:07 | |
I've drained all the oil and fat off. | 1:03:07 | 1:03:10 | |
Adding our mint and finishing that off with our oyster sauce. | 1:03:10 | 1:03:15 | |
So, this is just standard oyster sauce that you can buy... | 1:03:15 | 1:03:18 | |
Yes, in every supermarket. And we can get rid of that. | 1:03:18 | 1:03:22 | |
OK, thank you, sir. | 1:03:22 | 1:03:23 | |
Now, you know what I love about this dish? | 1:03:25 | 1:03:27 | |
Even if we were by ourselves, | 1:03:27 | 1:03:29 | |
we could actually cook this in real-time. | 1:03:29 | 1:03:32 | |
This is what is lovely and, of course, with a lot of wine, | 1:03:32 | 1:03:37 | |
especially over the summer, you get very, very relaxed about it. | 1:03:37 | 1:03:43 | |
OK, we have our... So what else do you want me to add next? | 1:03:43 | 1:03:46 | |
Platter. And I'll give you the platter. | 1:03:46 | 1:03:49 | |
OK, you can move that over for me. Thank you. | 1:03:49 | 1:03:51 | |
Now, this noodle dish is totally reheatable, | 1:03:51 | 1:03:54 | |
so you can make it ahead of time. | 1:03:54 | 1:03:57 | |
And thank you very much. | 1:03:57 | 1:03:58 | |
This is very unusual and you can... | 1:04:00 | 1:04:03 | |
I know Nick loves basil. | 1:04:03 | 1:04:05 | |
You can use basil with this if you like. | 1:04:05 | 1:04:07 | |
And as you said, you could put this in the centre of the... | 1:04:07 | 1:04:11 | |
I'm going to move this over here. That is going well. | 1:04:11 | 1:04:14 | |
Put your noodles in? Yes, noodles. | 1:04:14 | 1:04:16 | |
Now, if you find them long, this is actually... | 1:04:16 | 1:04:18 | |
You can just cut them a little bit like that. OK? | 1:04:18 | 1:04:21 | |
We'll throw those in. | 1:04:21 | 1:04:22 | |
I thought cutting noodles was bad luck. | 1:04:22 | 1:04:24 | |
Only for New Year's. | 1:04:24 | 1:04:26 | |
Only for New Year. All right. The rest of the year is OK. | 1:04:26 | 1:04:30 | |
The rest of the year is all right. I like that. LAUGHTER | 1:04:30 | 1:04:33 | |
That is Chinese being pragmatic. | 1:04:33 | 1:04:36 | |
OK, we can move all the rest of the stuff over. OK. | 1:04:36 | 1:04:39 | |
OK, the bean curd and we will finish that off with our sauce. | 1:04:39 | 1:04:43 | |
Yeah, I will chop your spring onions. | 1:04:43 | 1:04:45 | |
Thank you very much. | 1:04:45 | 1:04:46 | |
Just add all of your sauces. | 1:04:50 | 1:04:53 | |
Now, you want to sort of taste this, see how you like it. | 1:04:53 | 1:04:56 | |
And this is a nice... And some salt and pepper to this. | 1:04:56 | 1:04:59 | |
So that chilli sauce, is that like harissa or is it like sweet as well? | 1:04:59 | 1:05:02 | |
Yes, a little bit. Not as sweet. It is more pungent. | 1:05:02 | 1:05:05 | |
A little bit more like harissa and then...anything else. | 1:05:05 | 1:05:09 | |
OK, I'm going to add... And then two types of soy sauce, dark and light. | 1:05:09 | 1:05:12 | |
Yes, that's right. And they are both different. | 1:05:12 | 1:05:14 | |
You know the light soy sauce is a bit saltier | 1:05:14 | 1:05:16 | |
and the dark one is a bit heavier and sort of molassey-like. | 1:05:16 | 1:05:21 | |
Thank you, rice wine. | 1:05:21 | 1:05:23 | |
And you just let that cook until... | 1:05:23 | 1:05:25 | |
You know what is nice about these noodles, James, | 1:05:25 | 1:05:29 | |
it absorbs all that wonderful flavour. Yes, please. | 1:05:29 | 1:05:31 | |
And just put a little bit of sesame oil right at the very end. | 1:05:31 | 1:05:34 | |
Right. Sesame oil is always right at the end. That's right. | 1:05:34 | 1:05:36 | |
A common mistake is people using cooking. | 1:05:36 | 1:05:38 | |
I think we were saying, all these young chefs, not you, | 1:05:38 | 1:05:41 | |
but you know they cook with it and it is too strong. | 1:05:41 | 1:05:44 | |
And it burns too quickly, as you know. | 1:05:44 | 1:05:46 | |
Now, look at this, this absorbed all that lovely flavour. | 1:05:46 | 1:05:48 | |
Pile it all on there. | 1:05:48 | 1:05:49 | |
Now, this is a kind of a big, fun, family... | 1:05:49 | 1:05:53 | |
You won't be able to run after this. LAUGHTER | 1:05:53 | 1:05:57 | |
Lovely, just remind us what it is again. | 1:05:57 | 1:05:59 | |
OK, this is a stir-fry beef with onions and mint, | 1:05:59 | 1:06:04 | |
fresh mint, | 1:06:04 | 1:06:05 | |
and a spicy noodle dish for those... | 1:06:05 | 1:06:09 | |
It looks delicious. | 1:06:09 | 1:06:11 | |
Right, do you want to follow me, then, Ken? Yes. | 1:06:15 | 1:06:17 | |
The real truth is in the tasting. | 1:06:17 | 1:06:19 | |
Now, this is just for you. | 1:06:19 | 1:06:20 | |
LAUGHTER | 1:06:20 | 1:06:21 | |
This is a Yorkshire starter, is it? | 1:06:21 | 1:06:23 | |
What do you mean, Yorkshire starter? | 1:06:23 | 1:06:26 | |
Two pieces of chicken... | 1:06:26 | 1:06:28 | |
There you go. Dive into that. | 1:06:28 | 1:06:29 | |
Nick, the nice thing about that, | 1:06:29 | 1:06:31 | |
is you could use basil in that, instead of the mint. | 1:06:31 | 1:06:33 | |
Basil instead of the mint? Yes. It's so quick to cook that. | 1:06:33 | 1:06:36 | |
I like onions just with a little crunch, as well. Yes, absolutely. | 1:06:36 | 1:06:39 | |
Now, that's interesting. Is there mint on the beef? | 1:06:39 | 1:06:43 | |
Yeah. Mint with the beef. | 1:06:43 | 1:06:44 | |
That's really good. Double dose of mint today. Yeah! Mm. | 1:06:44 | 1:06:48 | |
Mint's my new favourite herb. | 1:06:48 | 1:06:51 | |
They're all waiting for the forks! | 1:06:51 | 1:06:52 | |
Yeah, come on! | 1:06:52 | 1:06:53 | |
See, I'm not a big fan of the bean curd... | 1:06:55 | 1:06:58 | |
I'm trying to work... Try ways to do bean curd and things like that, | 1:06:58 | 1:07:02 | |
cos I'm cooking vegetarian now. | 1:07:02 | 1:07:03 | |
I'm trying to... That's a perfect vegetarian dish. | 1:07:03 | 1:07:06 | |
Yeah. Why is it other people's food | 1:07:06 | 1:07:07 | |
always tastes better than your own? | 1:07:07 | 1:07:09 | |
Great dish, great chef. Thanks for that, Ken. | 1:07:14 | 1:07:17 | |
Now it's omelette challenge time, | 1:07:17 | 1:07:18 | |
and this week Daniel Clifford is taking on Paul Ainsworth - | 1:07:18 | 1:07:21 | |
and, as they were celebrating Wimbledon in the studio, | 1:07:21 | 1:07:24 | |
it's only right that James makes them wear suitable attire. | 1:07:24 | 1:07:27 | |
Paul, you were in the top for about three weeks | 1:07:28 | 1:07:30 | |
before Theo Randall beat you with 14.76 seconds. | 1:07:30 | 1:07:35 | |
I think we've got - Daniel, not too bad, there. 21.24 seconds. | 1:07:35 | 1:07:38 | |
Now, you've probably noticed, in front of us, we've got | 1:07:38 | 1:07:41 | |
a Wimbledon theme to our challenge today. | 1:07:41 | 1:07:44 | |
So, just to complete the look, we have got some 1980s McEnroe wigs... | 1:07:44 | 1:07:49 | |
Right. ..for you to wear. | 1:07:49 | 1:07:51 | |
Which, you know - on the go. Keep away from the fire, though. Yeah. | 1:07:51 | 1:07:54 | |
Cos you might go up in smoke. | 1:07:54 | 1:07:56 | |
LAUGHTER | 1:07:56 | 1:07:58 | |
The weird thing is, it suits you. You look like... It does! | 1:08:02 | 1:08:04 | |
He looks like a member of the Jacksons, doesn't he? | 1:08:04 | 1:08:07 | |
Right. Ready. So, use your... Right. | 1:08:08 | 1:08:11 | |
You just look like a dodgy uncle. Yeah. | 1:08:11 | 1:08:12 | |
Right, usual rules apply. | 1:08:12 | 1:08:14 | |
It's got to be a three egg omelette cooked as fast as you can. | 1:08:14 | 1:08:17 | |
In our themed eggs - look at that. | 1:08:17 | 1:08:19 | |
This is what our office does for the other six days a week. | 1:08:19 | 1:08:22 | |
This. They make rugby balls out of eggs. | 1:08:22 | 1:08:24 | |
Anyway, so, are you ready? Three egg omelette, as fast as you can. | 1:08:24 | 1:08:27 | |
Three, two, one, fight. | 1:08:27 | 1:08:28 | |
MUSIC: BBC Wimbledon Theme | 1:08:28 | 1:08:30 | |
We've even got the music, as well. | 1:08:32 | 1:08:33 | |
Now, normally, that sticks, the way Daniel's making it, but we'll see. | 1:08:33 | 1:08:37 | |
GONG | 1:08:42 | 1:08:43 | |
GONG | 1:08:47 | 1:08:48 | |
Are you bit hot in those wigs? Yes. | 1:08:50 | 1:08:53 | |
Right, this one over here. | 1:08:53 | 1:08:55 | |
That's quicker. | 1:08:55 | 1:08:56 | |
Yeah... | 1:08:57 | 1:08:58 | |
It's kind of omelette/scrambled eggs, really, isn't it? Yeah. | 1:08:59 | 1:09:03 | |
You can see a bit of omelette there. | 1:09:03 | 1:09:05 | |
LAUGHTER | 1:09:05 | 1:09:07 | |
Omelette there. | 1:09:09 | 1:09:10 | |
That's... Look! What? | 1:09:12 | 1:09:14 | |
I just want to... My wig's going to catch fire. | 1:09:14 | 1:09:17 | |
Over there, that's an omelette. Where? There. | 1:09:17 | 1:09:20 | |
Where your fork is! Where? Shut up! | 1:09:20 | 1:09:23 | |
I'm being serious, where? | 1:09:23 | 1:09:25 | |
Mm. I think I need a straw with that one. Right... | 1:09:25 | 1:09:28 | |
Daniel. Yes. | 1:09:29 | 1:09:30 | |
You did it in 19.84. | 1:09:35 | 1:09:38 | |
It's faster, but that's no omelette. | 1:09:38 | 1:09:39 | |
Paul Ainsworth. | 1:09:41 | 1:09:42 | |
That's a soup, you're not having it. Agh! | 1:09:42 | 1:09:44 | |
Call those omelettes? You cannot be serious. | 1:09:49 | 1:09:51 | |
That was a bit more Michael Caine, I thought. | 1:09:51 | 1:09:53 | |
Anyway, up next is Tom Aikens | 1:09:53 | 1:09:55 | |
with a dish of perfect pork with scallops. | 1:09:55 | 1:09:57 | |
Great to welcome him back - it's none other than Tom Aikens. | 1:09:57 | 1:09:59 | |
Good morning. Good to have you on the show with us. Good morning. | 1:09:59 | 1:10:02 | |
Serious dish, this. What are we cooking? | 1:10:02 | 1:10:04 | |
To quickly go through it, we've got a piece of pork belly | 1:10:04 | 1:10:06 | |
which is just coming up to the boil, | 1:10:06 | 1:10:08 | |
so, pork belly sliced with some roast scallops... Yeah. | 1:10:08 | 1:10:12 | |
..baby squid, and then, the sauce, | 1:10:12 | 1:10:14 | |
we've got a shallot reduction with balsamic vinegar, | 1:10:14 | 1:10:17 | |
and then can caramelised onion which is to glaze with balsamic | 1:10:17 | 1:10:19 | |
vinegar, as well. I'm going to get straight in with these onions. | 1:10:19 | 1:10:22 | |
You've given me a job already. So... | 1:10:22 | 1:10:23 | |
Tell us about this pork belly. | 1:10:23 | 1:10:25 | |
Pork belly, basically, this is then soaking, | 1:10:25 | 1:10:27 | |
and then we brought out of boil, and then, | 1:10:27 | 1:10:29 | |
to get rid of all the scum, we put it in a clean pan of water, | 1:10:29 | 1:10:32 | |
and then vegetables - we've got celery, carrots, | 1:10:32 | 1:10:35 | |
so you can peel those straight after. | 1:10:35 | 1:10:37 | |
Now, what you do is just put it in cold water, | 1:10:37 | 1:10:39 | |
leave it to soak for - what? About a day. A day? Yeah. | 1:10:39 | 1:10:42 | |
And then bring it to the boil in the pan? Bring to the boil. OK. | 1:10:42 | 1:10:45 | |
Then bung all this in - you got a clove of garlic, bay leave, thyme, | 1:10:45 | 1:10:48 | |
salt and pepper, | 1:10:48 | 1:10:49 | |
so, that will take about two and a half, three hours to cook. | 1:10:49 | 1:10:54 | |
Just going to get rid of this pan, here. | 1:10:54 | 1:10:57 | |
There we go. Out the way. | 1:10:57 | 1:10:59 | |
So, those onions, we're just going to caramelise them in butter, | 1:10:59 | 1:11:02 | |
a bit of salt. Yep. Put that on there. | 1:11:02 | 1:11:05 | |
Salt in there. | 1:11:07 | 1:11:08 | |
Some butter in there. | 1:11:11 | 1:11:12 | |
There you go. | 1:11:12 | 1:11:14 | |
So, I mean, mixing pork belly and fish - great combination. | 1:11:14 | 1:11:17 | |
It's lovely, yeah. Quite an unusual combination, | 1:11:17 | 1:11:19 | |
for people who listen to it the first time. | 1:11:19 | 1:11:21 | |
I mean, they're both very rich indeed, and then, to cut it, | 1:11:21 | 1:11:24 | |
we got the balsamic vinegar with the caramelised onion | 1:11:24 | 1:11:28 | |
and the shallot sauce, so, it is a very rich dish, | 1:11:28 | 1:11:31 | |
but very satisfying. | 1:11:31 | 1:11:33 | |
Now, you're a busy man. Not for the health-conscious. | 1:11:33 | 1:11:35 | |
Not for the health-conscious! | 1:11:35 | 1:11:36 | |
Now, you've been an incredibly busy man - | 1:11:36 | 1:11:38 | |
and you talk about health-conscious, | 1:11:38 | 1:11:40 | |
a couple of weeks ago, you were cycling. | 1:11:40 | 1:11:41 | |
Not the Tour de France, but... No, not quite. I was... | 1:11:41 | 1:11:44 | |
Yeah, I was doing a bike race in the Alps. I did 110 miles in nine hours. | 1:11:44 | 1:11:51 | |
I was just raising for charity, and it was incredible. | 1:11:51 | 1:11:55 | |
I would say, going to hell and back. | 1:11:55 | 1:11:58 | |
Um... | 1:11:58 | 1:11:59 | |
Nine hours, from 7:30 in the morning until about four o'clock. 4:30. | 1:11:59 | 1:12:04 | |
Not only that, you've got your restaurant in Chelsea, now, | 1:12:04 | 1:12:09 | |
and it's almost like a cafe brasserie kind of stuff. | 1:12:09 | 1:12:13 | |
Yeah, Tom's Kitchen. Canteen. | 1:12:13 | 1:12:15 | |
Tom's kitchen, which has been open since November last year. | 1:12:15 | 1:12:18 | |
CLATTERING What was that? | 1:12:18 | 1:12:20 | |
Don't worry. It was me! | 1:12:20 | 1:12:22 | |
LAUGHTER | 1:12:22 | 1:12:23 | |
So, apart from... It's been going very well. I mean, it's incredible. | 1:12:23 | 1:12:27 | |
It's open seven days a week. | 1:12:27 | 1:12:29 | |
It's been very, very busy since it opened. | 1:12:29 | 1:12:32 | |
Is this a kind of dish that you've got on the menu there? | 1:12:32 | 1:12:34 | |
Yeah, kind of. We've got something very similar... | 1:12:34 | 1:12:37 | |
Well, it is actually pretty much the same. | 1:12:37 | 1:12:39 | |
We've done a pork belly dish with the scallops, | 1:12:39 | 1:12:41 | |
just without the squid. | 1:12:41 | 1:12:43 | |
It's delicious. So, you've taken over London, | 1:12:43 | 1:12:45 | |
you've got your Michelin star restaurant, you've got your canteen. | 1:12:45 | 1:12:48 | |
Yeah. New venture in September. Indeed. | 1:12:48 | 1:12:50 | |
Which is the one I'm looking forward to. | 1:12:50 | 1:12:51 | |
We're doing a fish and chip shop. | 1:12:51 | 1:12:54 | |
Funnily enough. A chippy. | 1:12:54 | 1:12:56 | |
A chippy - and that's going to be Tom's Place. | 1:12:56 | 1:12:58 | |
Without the I. Right, OK! Without the I. Yeah. | 1:12:58 | 1:13:01 | |
That's opening middle to end of September. Yeah. | 1:13:01 | 1:13:05 | |
It's going to be seven days a week, 11 to 11, fish and chips all day. | 1:13:05 | 1:13:09 | |
Different fish, as well. | 1:13:09 | 1:13:11 | |
I mean, you spent a lot of time studying fish, as well, really. | 1:13:11 | 1:13:14 | |
I have, yeah. Going out there and sourcing produce. | 1:13:14 | 1:13:16 | |
You went out to Cornwall, did you? | 1:13:16 | 1:13:17 | |
I went down to Cornwall for three days - | 1:13:17 | 1:13:20 | |
Sunday, Monday, Tuesday, Wednesday, | 1:13:20 | 1:13:22 | |
and I actually went out to sea with a few fishermen. Right. | 1:13:22 | 1:13:25 | |
Force five and six, blowing gales... | 1:13:25 | 1:13:27 | |
Different fish to what we used to. | 1:13:27 | 1:13:29 | |
We're used to cod and haddock, | 1:13:29 | 1:13:30 | |
but you want to do something different. | 1:13:30 | 1:13:32 | |
Yeah, more sustainable fishing. | 1:13:32 | 1:13:34 | |
Using ling, pollock, gurnard, a sole called a megrim sole, | 1:13:34 | 1:13:39 | |
commonly known as a witch sole, | 1:13:39 | 1:13:41 | |
and those will be breaded and battered for the ladies of Chelsea. | 1:13:41 | 1:13:44 | |
The ladies of Chelsea, yeah. Slightly healthier, different fish. | 1:13:44 | 1:13:47 | |
So, there'll be bass, mussels, bouillabaisse... | 1:13:47 | 1:13:49 | |
So, you've cooked that, then you press this? | 1:13:49 | 1:13:51 | |
Press it, yeah, that's being pressed. OK. | 1:13:51 | 1:13:53 | |
So, it's gone cold, so it's going to take about three hours. | 1:13:53 | 1:13:56 | |
So, what we're going to do is trim it up a little bit, OK? | 1:13:56 | 1:13:59 | |
Make it nice and neat. | 1:13:59 | 1:14:00 | |
If you want to take the scallops here, and squid, | 1:14:00 | 1:14:03 | |
slice the scallops in half, and a little squid in ringlets. | 1:14:03 | 1:14:07 | |
Now, these are the old hand-dived scallops, of course. Yeah. Lovely. | 1:14:07 | 1:14:10 | |
Not dredged. | 1:14:10 | 1:14:11 | |
The dreaded dredged. Yeah. | 1:14:12 | 1:14:14 | |
No, when we get those, we should get them from Scotland, | 1:14:14 | 1:14:17 | |
and they come up still alive. | 1:14:17 | 1:14:19 | |
By the time we get them in London, | 1:14:19 | 1:14:20 | |
they're still popping in the shells. | 1:14:20 | 1:14:22 | |
I was actually up there a couple of weeks ago, | 1:14:22 | 1:14:24 | |
and I was amazed how close to the shore they actually pick these. | 1:14:24 | 1:14:27 | |
Yeah. You know, literally, three, four, five metres out, that's it. | 1:14:27 | 1:14:32 | |
What a combination, though - pork and scallops, | 1:14:32 | 1:14:35 | |
goes ever so well together. Yeah. It is, yeah. | 1:14:35 | 1:14:38 | |
Very good flavour indeed. | 1:14:38 | 1:14:39 | |
I mean, I think it's a very simple dish. | 1:14:39 | 1:14:41 | |
I mean, there is a little bit of preparation | 1:14:41 | 1:14:43 | |
and time in cooking the belly, | 1:14:43 | 1:14:45 | |
but apart from that, it's a considerably cheap-ish dish - | 1:14:45 | 1:14:48 | |
obviously, bar the scallops... Yeah. ..to cook. | 1:14:48 | 1:14:51 | |
So, we've got... Good dish to have for breakfast. | 1:14:51 | 1:14:54 | |
Good dish for breakfast, certainly is. Certainly is. | 1:14:54 | 1:14:56 | |
And pork belly, often a dish that people don't really go for, | 1:14:56 | 1:14:59 | |
because they're quite worried | 1:14:59 | 1:15:00 | |
about the cooking of it, it is quite fatty. | 1:15:00 | 1:15:02 | |
Also the fact that if, obviously the way that we cook it, | 1:15:02 | 1:15:06 | |
it does spit a little bit, | 1:15:06 | 1:15:08 | |
so we just have to be a little bit wary of that. | 1:15:08 | 1:15:11 | |
So, going to do two pieces of pork belly, in there. | 1:15:11 | 1:15:15 | |
You mentioned the fact that it could spit... It does. | 1:15:17 | 1:15:19 | |
..because that's the water we cooked it in, yeah? | 1:15:19 | 1:15:21 | |
It does spit a little. | 1:15:21 | 1:15:23 | |
OK - but this pork, | 1:15:27 | 1:15:28 | |
it's not just great how you're going to do it there, | 1:15:28 | 1:15:30 | |
but once you've cooked it, | 1:15:30 | 1:15:31 | |
you could use it for salads... Yeah, salads and everything else. | 1:15:31 | 1:15:34 | |
Delicious. Definitely. | 1:15:34 | 1:15:35 | |
So... Like you say, for breakfast. | 1:15:35 | 1:15:37 | |
Once that's reduced down, I'll put a little bit of stock in there. | 1:15:37 | 1:15:40 | |
Want some stock in there now? Yeah, just a little couple of tablespoons. | 1:15:40 | 1:15:43 | |
There you go. Now, you're cooking the pork off. Yeah. | 1:15:43 | 1:15:45 | |
Frying it away. Frying away. | 1:15:45 | 1:15:47 | |
Scallops I've got there. | 1:15:47 | 1:15:48 | |
So, we go to cook it all in the same pan | 1:15:48 | 1:15:49 | |
to get all of the flavours together. Yeah. | 1:15:49 | 1:15:53 | |
So, we'll seal the pork belly on one side, then put in the scallops, | 1:15:53 | 1:15:57 | |
and then cook them on one side, a little bit of butter, squid, | 1:15:57 | 1:16:00 | |
and then we'll glaze it all... | 1:16:00 | 1:16:01 | |
Want me to season the scallops up for you? | 1:16:01 | 1:16:03 | |
I'm just going to whack a bit of vinegar in the onion. | 1:16:04 | 1:16:09 | |
Just let that reduce down. That's balsamic going in. | 1:16:11 | 1:16:14 | |
Do you want the scallops in? Yeah, let's get them in. Careful, now. | 1:16:14 | 1:16:20 | |
There you go. OK. We are just going to saute those. | 1:16:23 | 1:16:27 | |
I'll move that over to there. Get that reducing. | 1:16:29 | 1:16:31 | |
There we go. OK. How's that? Brilliant. Done. | 1:16:31 | 1:16:35 | |
So what's next on Tom's culinary empire list? | 1:16:38 | 1:16:41 | |
You've got the restaurant, you've got the canteen. | 1:16:41 | 1:16:44 | |
Got the fish and chip shop, and that's about it for the moment. | 1:16:44 | 1:16:47 | |
I mean, we are going to do a few more Tom's Kitchens probably next year. | 1:16:47 | 1:16:52 | |
If I can fit them in. | 1:16:52 | 1:16:54 | |
I'm going to take a nice holiday in August cos I think I deserve it. | 1:16:54 | 1:16:57 | |
You deserve one. Definitely. | 1:16:57 | 1:16:59 | |
So what we'll do, we're going to put a touch of butter in there. | 1:16:59 | 1:17:02 | |
Just to caramelised those up. | 1:17:02 | 1:17:04 | |
I'll take those. | 1:17:06 | 1:17:08 | |
And the great thing about this is you can cook it all in one pan. Yeah. | 1:17:08 | 1:17:11 | |
Obviously gives it all the flavour. And you got the squid. | 1:17:11 | 1:17:15 | |
Just give that 30 seconds. | 1:17:16 | 1:17:18 | |
There you go. That's it. All in one pan. Like you said, breakfast. | 1:17:19 | 1:17:23 | |
Scallops for breakfast. I'll stick it on the fast one, there. | 1:17:23 | 1:17:26 | |
Delicious. Also, I love this with apple mash and stuff like that. | 1:17:29 | 1:17:33 | |
Yeah. This pork belly. Really lovely. | 1:17:33 | 1:17:36 | |
Just turn these over. Nicely coloured. | 1:17:36 | 1:17:38 | |
Now, do the Italians use much combination between fish and pork? | 1:17:40 | 1:17:43 | |
Yes, they do, as well. | 1:17:43 | 1:17:45 | |
You know, pork you can use for almost everything. It is fantastic. | 1:17:45 | 1:17:48 | |
Especially the belly of pork is so cheap. | 1:17:48 | 1:17:51 | |
Not many people go for belly of pork so this way, actually, | 1:17:51 | 1:17:55 | |
when you boil the pork, | 1:17:55 | 1:17:57 | |
it's lots of fat goes out and then | 1:17:57 | 1:18:00 | |
when you press it out, it stays compact. | 1:18:00 | 1:18:03 | |
I just love this particular dish. | 1:18:03 | 1:18:05 | |
Right. OK. Vinegar. | 1:18:07 | 1:18:09 | |
I think you put a little bit too much chicken stock in there. Sorry, chef. | 1:18:10 | 1:18:13 | |
HE SIGHS I'll reduce it down quick. | 1:18:13 | 1:18:16 | |
Right, some vinegar in there. | 1:18:16 | 1:18:18 | |
He stitched me. He stitched. He stitched me. | 1:18:18 | 1:18:21 | |
Try to forgive it. That's ready. | 1:18:21 | 1:18:23 | |
Ready. You plate it up. Lovely flavour. | 1:18:23 | 1:18:26 | |
So, pork belly on. | 1:18:26 | 1:18:28 | |
Like so. Put a little bit of the caramelised onion on the bottom. | 1:18:29 | 1:18:34 | |
And then the scallops. Right on there. | 1:18:38 | 1:18:42 | |
And literally, you put the squid in there last-minute, | 1:18:42 | 1:18:45 | |
very quick to cook. Last-minute. | 1:18:45 | 1:18:47 | |
Squid along the top. | 1:18:51 | 1:18:53 | |
There you go. I'm looking forward to tasting this. There we go. | 1:18:59 | 1:19:03 | |
Come on! Reduce, reduce, reduce! | 1:19:03 | 1:19:05 | |
There's a spoon. A spoon and then we're ready. There you go. | 1:19:08 | 1:19:11 | |
I could do with a little bit more reducing | 1:19:16 | 1:19:18 | |
but seeing as we're in a rush. OK. And over there. | 1:19:18 | 1:19:22 | |
Tom, just remind us what the dish is again? | 1:19:22 | 1:19:25 | |
So you've got a nice piece of pan-fried pork belly, | 1:19:25 | 1:19:28 | |
caramelised onion with balsamic vinegar, | 1:19:28 | 1:19:30 | |
roast scallops and then baby squid. Easy as that. Delicious. | 1:19:30 | 1:19:34 | |
Tom, you're a genius. Over here. Why, thank you. | 1:19:39 | 1:19:42 | |
Don't get called that much these days any more. | 1:19:42 | 1:19:45 | |
Sit down. Dive into that, guys. | 1:19:45 | 1:19:48 | |
Ladies, ladies first. Tuck into that. | 1:19:48 | 1:19:51 | |
That's a healthy portion size. Man-size. Smells fantastic. | 1:19:51 | 1:19:56 | |
Pork belly is worth the effort, isn't it? It is. | 1:19:56 | 1:19:58 | |
It is, definitely. Definitely. | 1:19:58 | 1:19:59 | |
I think it's a cut of meat that isn't really used enough. | 1:19:59 | 1:20:03 | |
Cos it's inexpensive, isn't it? Cheap cut of meat. | 1:20:03 | 1:20:06 | |
Delicious. Like that? | 1:20:06 | 1:20:07 | |
What do you mean shake hands with him? | 1:20:07 | 1:20:09 | |
You didn't shake hands with me before! Let's not argue, boys! | 1:20:09 | 1:20:12 | |
Well, Tom certainly made Richard very happy with that one, didn't he? | 1:20:17 | 1:20:20 | |
Anyway, now, when John Craven | 1:20:20 | 1:20:22 | |
came to the studio to face his food heaven or food hell, | 1:20:22 | 1:20:24 | |
he was hoping to be blessed with beef, | 1:20:24 | 1:20:27 | |
but the thought of marrow made him miserable. | 1:20:27 | 1:20:29 | |
Let's see what he actually got. Oh, and by the way, James, | 1:20:29 | 1:20:31 | |
the stroganoff is John's heaven. | 1:20:31 | 1:20:33 | |
It's time to find out whether John will be facing food heaven | 1:20:33 | 1:20:36 | |
or food hell. Everyone in the studio has made their minds up. | 1:20:36 | 1:20:38 | |
John, just to remind you, your food heaven would be this - | 1:20:38 | 1:20:42 | |
roasted with Yorkshire puddings. | 1:20:42 | 1:20:43 | |
Oh, yes! But the classic dish, stroganoff with mushrooms, brandy... | 1:20:43 | 1:20:47 | |
Oh, wonderful. Sauteed potatoes. | 1:20:47 | 1:20:49 | |
Alternatively, the dreaded food hell. The humble marrow. Oh! | 1:20:49 | 1:20:52 | |
I don't know what it did to you. Nothing wrong with that. | 1:20:52 | 1:20:55 | |
I just hate the taste of it. | 1:20:55 | 1:20:56 | |
Stuffed with lamb mince, Moroccan spices, | 1:20:56 | 1:20:58 | |
pine nuts and sultanas. | 1:20:58 | 1:21:00 | |
A tomato sauce with mozzarella cheese on the top... | 1:21:00 | 1:21:02 | |
You make it sound very nice. | 1:21:02 | 1:21:04 | |
Well, I'm trying to big it all up! | 1:21:04 | 1:21:06 | |
How do you think this lot have decided? | 1:21:06 | 1:21:08 | |
I think they might... Oh, I don't know! What do you mean?! | 1:21:08 | 1:21:11 | |
What about the twins? Well, they're not twins. | 1:21:11 | 1:21:13 | |
I think they'd go for the stroganoff. | 1:21:13 | 1:21:15 | |
If I say one of them chose food heaven and one chose food hell... | 1:21:15 | 1:21:18 | |
GROANING | 1:21:18 | 1:21:19 | |
They both look similar, but fortunately these guys | 1:21:19 | 1:21:23 | |
want to see the stroganoff, so that's what we're cooking. | 1:21:23 | 1:21:26 | |
Get rid of all this. | 1:21:26 | 1:21:27 | |
Oh, thank goodness! We only had two people choose hell. | 1:21:27 | 1:21:30 | |
Right, so running through the ingredients - | 1:21:30 | 1:21:32 | |
fillet of beef, paprika, tomato puree, | 1:21:32 | 1:21:35 | |
we've got some Dijon mustard, onions, | 1:21:35 | 1:21:38 | |
which I'm going to chop now, some mushrooms, | 1:21:38 | 1:21:40 | |
which the boys are going to get on with sauteing, | 1:21:40 | 1:21:43 | |
potatoes, brandy, sour cream... Awful lot of brandy! | 1:21:43 | 1:21:47 | |
There is a lot of brandy there. A bit of brandy with sour cream. | 1:21:47 | 1:21:50 | |
I'm going to get this on first, | 1:21:50 | 1:21:53 | |
get it nice and hot. | 1:21:53 | 1:21:55 | |
I'm going to get the sauce on first, nice and quick. | 1:21:55 | 1:21:58 | |
That brings back memories of my college days. Onions first of all. | 1:21:58 | 1:22:01 | |
So what is it about this sort of food that you love, | 1:22:01 | 1:22:05 | |
that sort of '70s food? | 1:22:05 | 1:22:06 | |
Prawn cocktail and all that kind of stuff? Yeah. | 1:22:06 | 1:22:11 | |
It was the first kind of exotic meal I had, I think. | 1:22:11 | 1:22:14 | |
I was used to plain cooking through all my childhood and youth, | 1:22:14 | 1:22:18 | |
and then suddenly this kind of thing came along in the '70s. | 1:22:18 | 1:22:22 | |
My wife cooked this before we were married. | 1:22:22 | 1:22:24 | |
It was the first meal she made for me actually. | 1:22:24 | 1:22:28 | |
I remember me mother cooking this at home. It's very '60s. | 1:22:28 | 1:22:30 | |
Late '60s, early '70s. It's a great dish. | 1:22:30 | 1:22:33 | |
It's very retro now, so they've brought it back in again. | 1:22:33 | 1:22:36 | |
It's a great dish on its own. | 1:22:36 | 1:22:38 | |
Named after Count Stroganoff, which was a Russian noble. | 1:22:38 | 1:22:41 | |
Right, so we're going to saute this off, | 1:22:41 | 1:22:43 | |
just get the onions colouring nicely. | 1:22:43 | 1:22:45 | |
Get those in. | 1:22:45 | 1:22:48 | |
Now in here, I'm adding the most important bit about stroganoff, | 1:22:48 | 1:22:51 | |
which is these ingredients here. We've got tomato puree and mustard. | 1:22:51 | 1:22:55 | |
They go in as well. | 1:22:55 | 1:22:56 | |
Of course, you can use ketchup, which is also OK to use in this. | 1:22:56 | 1:23:01 | |
All that's going to get mixed together. We need to cook that. | 1:23:01 | 1:23:05 | |
In we go with the paprika. Mm-hm. | 1:23:05 | 1:23:09 | |
You boys probably agree that paprika's the important bit, | 1:23:09 | 1:23:13 | |
but also good quality paprika. Yeah. It doesn't keep, paprika. | 1:23:13 | 1:23:16 | |
It's the sort of thing people have like red sawdust in the cupboard. | 1:23:16 | 1:23:20 | |
You really need to... Oh, you've got that? | 1:23:20 | 1:23:22 | |
So you saute all this lot together. | 1:23:22 | 1:23:24 | |
This is just how I remember it at college, | 1:23:24 | 1:23:27 | |
So how does this compare to your wife's stroganoff? | 1:23:27 | 1:23:31 | |
Or are you not allowed in the kitchen? She uses tomato paste, | 1:23:31 | 1:23:34 | |
says that's better than real tomatoes. Proper beef. | 1:23:34 | 1:23:37 | |
Proper beef! None of your stewing beef or anything. | 1:23:37 | 1:23:40 | |
This is fillet beef, it's just magic stuff. | 1:23:40 | 1:23:43 | |
But I suppose if you... You know, we're in the credit crunch | 1:23:43 | 1:23:47 | |
and all that sort of stuff... It's maybe a bit too pricey? | 1:23:47 | 1:23:50 | |
Well, I think something like sirloin would be particularly good for this. | 1:23:50 | 1:23:53 | |
Ribeye's really good, but with frying beef, | 1:23:53 | 1:23:56 | |
I don't think it's good enough. You've got to use a decent cut. | 1:23:56 | 1:23:59 | |
But we're going to chop that all up. Lovely. | 1:23:59 | 1:24:02 | |
This reminds me of dinner parties, you know, in the early '70s, | 1:24:02 | 1:24:07 | |
when you had a prawn cocktail or something to start with and... | 1:24:07 | 1:24:10 | |
You arrived proudly with your bottle of Liebfraumilch. | 1:24:10 | 1:24:13 | |
That's right. Or Mosel. Your Mateus rose! | 1:24:13 | 1:24:16 | |
That fizzy pink Portuguese stuff. Oh, yes. | 1:24:16 | 1:24:18 | |
You can make a lamp from that, though. | 1:24:18 | 1:24:20 | |
It's way before my time. I was on Track And Field doing that. | 1:24:20 | 1:24:22 | |
Daley Thompson. Daley! Can you remember that? It was brilliant. | 1:24:22 | 1:24:25 | |
Spectrum computers. Yeah. Didn't you swap something on Swap Shop? | 1:24:25 | 1:24:29 | |
I did, yeah. I swapped my next-door neighbour's dolls for a racing car. | 1:24:29 | 1:24:33 | |
LAUGHTER | 1:24:33 | 1:24:35 | |
You did what?! I swapped my next-door neighbour's dolls... | 1:24:35 | 1:24:38 | |
Well, the thing is, it came up on the bottom of the telly, | 1:24:38 | 1:24:40 | |
"Wanted: Dolls for racing car, Scalextric racing car." Yeah. | 1:24:40 | 1:24:45 | |
And I was desperate, cos I'd just got a Scalextric, | 1:24:45 | 1:24:48 | |
and I was desperate for this Formula 1 GTS, it was. | 1:24:48 | 1:24:51 | |
Still got it, haven't you? I have, aye. | 1:24:51 | 1:24:53 | |
And I went next door, nicked me neighbour's dolls, and then... | 1:24:53 | 1:24:57 | |
..boxed them up and everything! You're not supposed to do that! | 1:24:59 | 1:25:02 | |
Well, yes, I know that now! | 1:25:02 | 1:25:04 | |
Stolen goods on Swap Shop. | 1:25:04 | 1:25:06 | |
Right, now in goes the brandy. | 1:25:06 | 1:25:08 | |
Watch yourself. ALL: Ooh! | 1:25:08 | 1:25:10 | |
Look at that! Just a little bit of brandy. | 1:25:10 | 1:25:12 | |
Nearly had your wig off, that! | 1:25:14 | 1:25:16 | |
I've not got that much hair left! LAUGHTER | 1:25:16 | 1:25:18 | |
Can you chop me the parsley as well, please? | 1:25:18 | 1:25:21 | |
Our beef's sauteed off, | 1:25:21 | 1:25:23 | |
get a bit of colour on it as well. That's all going to go into here. | 1:25:23 | 1:25:25 | |
Oh, this is looking like the old stroganoff I know. | 1:25:25 | 1:25:28 | |
Getting there, isn't it? | 1:25:28 | 1:25:29 | |
The thing about stroganoff is, people say you should leave it | 1:25:29 | 1:25:32 | |
to rest for about 30 minutes before you serve it. | 1:25:32 | 1:25:35 | |
I think with a fillet of beef, the problem is, you can ruin it, | 1:25:35 | 1:25:37 | |
cos you bought quite an expensive cut of meat, | 1:25:37 | 1:25:39 | |
probably the most expensive, | 1:25:39 | 1:25:41 | |
and then you stew it for 35, 40 minutes, which kind of wrecks it. | 1:25:41 | 1:25:45 | |
So I would actually see if we can keep it nice and sort of pink. | 1:25:45 | 1:25:48 | |
That's how I would do it. | 1:25:48 | 1:25:50 | |
It's smelling good, isn't it? | 1:25:50 | 1:25:52 | |
Now, the potatoes. I need to borrow your high jet, James. | 1:25:52 | 1:25:55 | |
There you go. Oh, bless you. | 1:25:55 | 1:25:57 | |
Thank you. So we can allow that to stew nicely. | 1:25:57 | 1:26:01 | |
What we need is Black Forest gateau to finish with. | 1:26:01 | 1:26:03 | |
Well, possibly, yeah. Prawn cocktail to start with. | 1:26:03 | 1:26:05 | |
All I remember was, er... You wouldn't remember. | 1:26:05 | 1:26:09 | |
Was it Arctic roll? | 1:26:09 | 1:26:11 | |
ALL: Oh! | 1:26:11 | 1:26:12 | |
Oh, yes. | 1:26:12 | 1:26:14 | |
I remember that. That's all I remember. | 1:26:14 | 1:26:16 | |
And then after that it was all a bit of a blur. | 1:26:16 | 1:26:19 | |
Black pepper. | 1:26:19 | 1:26:21 | |
It all becomes a bit of a blur when you hit adolescence, doesn't it? | 1:26:21 | 1:26:24 | |
I've never come out of mine. | 1:26:24 | 1:26:26 | |
I was in me twenties. | 1:26:26 | 1:26:28 | |
Black pepper, some salt. | 1:26:28 | 1:26:30 | |
Now, the thing about this as well, once you get to this stage, | 1:26:30 | 1:26:34 | |
turn it off and then add the sour cream. | 1:26:34 | 1:26:38 | |
That's going to make a difference, isn't it? | 1:26:38 | 1:26:40 | |
Cream. | 1:26:40 | 1:26:42 | |
The secret of sour cream is, you can make it yourself, | 1:26:42 | 1:26:44 | |
you can add a little bit of lemon to double cream, | 1:26:44 | 1:26:47 | |
but I would always buy it. | 1:26:47 | 1:26:49 | |
But it doesn't freeze, cos it splits. | 1:26:49 | 1:26:51 | |
Bit of double cream like that, | 1:26:51 | 1:26:53 | |
and then very quickly, whack it in. | 1:26:53 | 1:26:56 | |
Yes, that tastes like a stroganoff. | 1:26:58 | 1:27:01 | |
Looks so good. Way back to how I remember it used to taste. | 1:27:01 | 1:27:05 | |
Bit of that, that's all going to go in. | 1:27:05 | 1:27:07 | |
Quite quickly, grab our plate. We've got some fresh thyme in there. | 1:27:07 | 1:27:12 | |
There only had to be one choice at the end of this for a TV legend. | 1:27:14 | 1:27:17 | |
Oh, yes, of course! Sauteed potatoes. | 1:27:17 | 1:27:20 | |
The boys should have got them on a little earlier. | 1:27:20 | 1:27:23 | |
They're kind of al dente... I knew we'd get the blame! | 1:27:23 | 1:27:26 | |
He's like that, him! He shifts it, doesn't he? | 1:27:26 | 1:27:28 | |
Ah, you... Ooh, I don't know! We're just the fall guys. | 1:27:28 | 1:27:31 | |
"Goat" and "scape" comes to mind! | 1:27:31 | 1:27:33 | |
LAUGHTER | 1:27:33 | 1:27:34 | |
That does look lovely, James. It does, mind you. | 1:27:34 | 1:27:37 | |
Look at that. Could come back into fashion again. | 1:27:37 | 1:27:40 | |
Well, it's never been out of fashion in our house, I have to say. | 1:27:40 | 1:27:42 | |
Has it not? Sprinkle of parsley over the top. | 1:27:42 | 1:27:45 | |
There you are. Beef stroganoff. Oh, lovely. Yay! APPLAUSE | 1:27:45 | 1:27:49 | |
Can't believe I did that in six minutes. You dive into that, John. | 1:27:49 | 1:27:53 | |
Bring the glasses. | 1:27:53 | 1:27:54 | |
Dive in. | 1:27:54 | 1:27:56 | |
I feel it should be a bottle of Mateus Rose or stuff like that. | 1:27:56 | 1:27:58 | |
It should, really. Black Tower. Black Tower, do you remember that? | 1:27:58 | 1:28:02 | |
A Blue Nun. | 1:28:02 | 1:28:04 | |
Do you remember stroganoff? | 1:28:04 | 1:28:06 | |
WOMAN: Oh, yes. I'm a bit retro, me. Are you a bit retro? | 1:28:06 | 1:28:09 | |
So it was you that voted hell? Yes, I did. | 1:28:09 | 1:28:12 | |
The thing is, we were talking about fashion, | 1:28:12 | 1:28:14 | |
but food never goes out of fashion. | 1:28:14 | 1:28:16 | |
I haven't made it since college. | 1:28:16 | 1:28:18 | |
Is it as good as your wife's stroganoff? Excellent! | 1:28:18 | 1:28:20 | |
He's a happy man. He knows what to say after 40 years of television. | 1:28:20 | 1:28:24 | |
A classic recipe, but still a firm favourite. | 1:28:29 | 1:28:31 | |
Well, I'm afraid that's all from this week's Best Bites. | 1:28:31 | 1:28:34 | |
I hope you've enjoyed taking a look back at | 1:28:34 | 1:28:36 | |
some of the delicious recipes we've picked out today. | 1:28:36 | 1:28:39 | |
Thanks for watching, and we'll see you in a week. | 1:28:39 | 1:28:41 |