Browse content similar to 03/09/2017. Check below for episodes and series from the same categories and more!
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Good morning. We're back to deliver you more creative cooking, | 0:00:02 | 0:00:04 | |
top chefs and great food. So, sit back and enjoy, | 0:00:04 | 0:00:06 | |
as we dish up another portion of Saturday Kitchen Best Bites. | 0:00:06 | 0:00:09 | |
Welcome to the show. | 0:00:30 | 0:00:31 | |
Top chefs, creative cooking, hungry celebrities | 0:00:31 | 0:00:33 | |
and an omelette challenge lie ahead in the next 90 minutes. | 0:00:33 | 0:00:36 | |
Coming up on today's show, | 0:00:36 | 0:00:38 | |
Tom Kerridge makes blackberry fool | 0:00:38 | 0:00:40 | |
with mace biscuits for Cerys Matthews, | 0:00:40 | 0:00:42 | |
James Tanner is here with a dish of brilliant brill. | 0:00:42 | 0:00:45 | |
He seasons fillets of brill with fennel pollen, | 0:00:45 | 0:00:47 | |
wraps them in potato spaghetti and pan-fries. | 0:00:47 | 0:00:50 | |
He then serves with heritage tomatoes | 0:00:50 | 0:00:52 | |
and a vibrant parsley sauce. | 0:00:52 | 0:00:54 | |
Madhur Jaffrey shows us a great dish | 0:00:54 | 0:00:56 | |
for using leftover beef from your Sunday roast. | 0:00:56 | 0:00:58 | |
She makes a traditional beef jalfrezi | 0:00:58 | 0:01:00 | |
and mustard-spiced broccoli, | 0:01:00 | 0:01:02 | |
and it's served with sweet and sour butternut squash. | 0:01:02 | 0:01:04 | |
Taking on the omelette challenge today are two culinary heavyweights, | 0:01:04 | 0:01:08 | |
in the form of Ken Hom and Atul Kochhar. | 0:01:08 | 0:01:10 | |
And then it's over to Rachel Allen, who's cooking up some tasty lamb. | 0:01:10 | 0:01:13 | |
She pan-fries lamb cutlets, | 0:01:13 | 0:01:15 | |
makes a chickpea, caramelised onion and smoked paprika mash | 0:01:15 | 0:01:18 | |
and finishes it off with a red wine sauce. | 0:01:18 | 0:01:22 | |
And finally, actor and comedian Mathew Horne | 0:01:22 | 0:01:24 | |
faces his food heaven or his food hell. | 0:01:24 | 0:01:26 | |
Did he get his food heaven, whole baked sea bream | 0:01:26 | 0:01:29 | |
with a baby spinach, new potatoes and parsley salad, | 0:01:29 | 0:01:32 | |
or his food hell, mini pavlovas with vanilla cream | 0:01:32 | 0:01:34 | |
and strawberry sauce? | 0:01:34 | 0:01:35 | |
You can find out what he got at the end of the show. | 0:01:35 | 0:01:38 | |
But, first, it's over to Niklas Ekstedt, | 0:01:38 | 0:01:40 | |
who's cooking up some mighty meatballs, | 0:01:40 | 0:01:42 | |
with a little help from guest host Valentine Warner. | 0:01:42 | 0:01:45 | |
-Niklas, are you well? -Good, great. I'm going to just continue cooking. | 0:01:45 | 0:01:51 | |
-OK, go for it. -Continue cooking, yeah. | 0:01:51 | 0:01:53 | |
-Meatballs - really important dish. -Yes. | 0:01:53 | 0:01:56 | |
Meatballs is a really important dish in the Swedish kitchen. | 0:01:56 | 0:01:59 | |
It's like the fish and chips, you know, like in England. | 0:01:59 | 0:02:03 | |
Does every grandmother and mother have | 0:02:03 | 0:02:05 | |
a very specific way of doing it? They're all ferocious? | 0:02:05 | 0:02:08 | |
Yes, everyone has their own recipe, | 0:02:08 | 0:02:09 | |
so we'll see how the debate will be after I finish the show. | 0:02:09 | 0:02:13 | |
-I'll probably get loads of e-mails. -From your family? -Yes, all upset! | 0:02:13 | 0:02:18 | |
NIKLAS LAUGHS | 0:02:18 | 0:02:19 | |
-So, cream, breadcrumbs, pork and beef. -What does the breadcrumbs do? | 0:02:19 | 0:02:25 | |
I soak the breadcrumb in a little bit of cream | 0:02:25 | 0:02:28 | |
and it makes the batter a little smoother and also it fills up... | 0:02:28 | 0:02:33 | |
I think, originally, it was a way of actually just making... | 0:02:33 | 0:02:37 | |
Because meat was really expensive, | 0:02:37 | 0:02:39 | |
so you needed to add the breadcrumbs, so it was affordable. | 0:02:39 | 0:02:42 | |
To make things last for longer and go further and not waste anything. | 0:02:42 | 0:02:46 | |
Yes. And then you need a wooden spoon for this recipe. | 0:02:46 | 0:02:49 | |
-It has to be wooden? -It has to be wooden, yeah. | 0:02:49 | 0:02:52 | |
-You have a dim view of anyone using a metal spoon. -I do. | 0:02:52 | 0:02:56 | |
What do you think about that, Nathan? | 0:02:56 | 0:02:57 | |
-Do you think that's preposterous? -No, you have to use a wooden spoon. | 0:02:57 | 0:03:01 | |
Yeah, and then, because when the beef and the pork | 0:03:01 | 0:03:06 | |
and the breadcrumbs start sticking on your wooden spoon, | 0:03:06 | 0:03:09 | |
you're almost done. | 0:03:09 | 0:03:10 | |
Niklas, I've got to ask. What is the importance...? | 0:03:10 | 0:03:14 | |
You've got... There's wood in your name. | 0:03:14 | 0:03:17 | |
Yeah, my name is an oak and I only use wood in the restaurant | 0:03:17 | 0:03:24 | |
to heat my stove and my ovens and everything. | 0:03:24 | 0:03:28 | |
Does that cause problems? When you're going at 900 miles an hour, | 0:03:28 | 0:03:31 | |
to chuck another log on the stove | 0:03:31 | 0:03:33 | |
instead of turn it up might cause problems. | 0:03:33 | 0:03:36 | |
Yeah, the first couple of years, it was really hard in the kitchen, | 0:03:36 | 0:03:39 | |
getting everything done, to be ready. | 0:03:39 | 0:03:42 | |
But today, it's like we know what we're doing | 0:03:42 | 0:03:44 | |
-and we only have one set menu. -Yeah. | 0:03:44 | 0:03:47 | |
And the cooks, they don't only cook, | 0:03:47 | 0:03:50 | |
they also heat their oven or the grill, | 0:03:50 | 0:03:53 | |
so it goes, it turns really well. | 0:03:53 | 0:03:56 | |
-We're in a bit of a rush. -OK. | 0:03:56 | 0:03:58 | |
So, I'm going to stick the meatballs straight into the pan. | 0:03:58 | 0:04:01 | |
-And I've reduced some stock for you and put an anchovy in there. -Yes. | 0:04:01 | 0:04:05 | |
-Good. -For the cream sauce for the meatballs. | 0:04:05 | 0:04:07 | |
And this is where the debate starts, you know. | 0:04:07 | 0:04:10 | |
Either people put cream sauce on the meatballs or only lingonberries. | 0:04:10 | 0:04:14 | |
One on the floor. | 0:04:14 | 0:04:15 | |
I got into terrible trouble in Sweden because I entered | 0:04:15 | 0:04:18 | |
a meatball cooking competition from which I was disqualified. | 0:04:18 | 0:04:21 | |
-Were you? -The woman kind of went pale, started shaking, | 0:04:21 | 0:04:25 | |
and said, "My God, man, what are you doing? | 0:04:25 | 0:04:28 | |
-"You've put dill..." -Oh, no! | 0:04:28 | 0:04:30 | |
-"..in the sauce." And apparently, it's a no-no. -Yes! | 0:04:30 | 0:04:33 | |
To which I said, "Despite Noma and all these famous restaurants, | 0:04:33 | 0:04:36 | |
"you guys have got to stop being so stuck in your ways." | 0:04:36 | 0:04:39 | |
And I was sent out to sit on the naughty step. | 0:04:39 | 0:04:42 | |
Yes, you should have been! | 0:04:42 | 0:04:44 | |
You never, ever put dill in the meatballs. | 0:04:44 | 0:04:47 | |
OK. You heard it here. Never put dill in the meatballs. | 0:04:47 | 0:04:51 | |
I just don't like doing what I'm told | 0:04:51 | 0:04:53 | |
and I will continue to put dill, cos it actually made very good sauce. | 0:04:53 | 0:04:57 | |
-No, I don't think so. -Dill with fish. -Yes, dill with fish. | 0:04:57 | 0:05:02 | |
You could put a little bit of nutmeg in here or juniper berry. | 0:05:02 | 0:05:07 | |
Some dried spice, but never a fresh herb into it. | 0:05:07 | 0:05:10 | |
Yes, could you make me the salad for the meatballs? | 0:05:10 | 0:05:14 | |
So, cabbage, fennel, apple, | 0:05:14 | 0:05:15 | |
-and bit of creme fraiche and some vinegar. -Yes. | 0:05:15 | 0:05:19 | |
While you're here, the Swedes are really into their mythology | 0:05:19 | 0:05:24 | |
-and folk law. -Yes. | 0:05:24 | 0:05:26 | |
And I have to ask you, do you also, like me, believe in trolls? | 0:05:26 | 0:05:30 | |
-If I believe in trolls? -Yeah. -The big furry ones? | 0:05:30 | 0:05:33 | |
Yeah, the ones you get on the key chain with the, um... | 0:05:33 | 0:05:36 | |
Yes, yes, I do. | 0:05:38 | 0:05:40 | |
I mean, as a child, growing up, | 0:05:40 | 0:05:43 | |
a lot of parents scare their kids | 0:05:43 | 0:05:45 | |
-of the stories with trolls in the forest. -Yes. | 0:05:45 | 0:05:48 | |
But nowadays, most parents scare them off | 0:05:48 | 0:05:51 | |
with that there are celebrity British chefs in the forest. | 0:05:51 | 0:05:53 | |
LAUGHTER | 0:05:53 | 0:05:55 | |
Cos that's the scariest thing someone could think of, | 0:05:55 | 0:05:58 | |
like Gordon Ramsay, coming up behind. | 0:05:58 | 0:06:00 | |
Or Hugh Fearnley-Whittingstall. I'd rather deal with the troll, I think. | 0:06:00 | 0:06:03 | |
What would a troll do to me | 0:06:05 | 0:06:06 | |
if he knew that I'd put dill sauce, dill in my sauce? | 0:06:06 | 0:06:10 | |
He would probably start off ripping your arms off. | 0:06:10 | 0:06:13 | |
LAUGHTER | 0:06:13 | 0:06:15 | |
-Then he would... -OK. -It is the morning, yeah? | 0:06:15 | 0:06:19 | |
Probably first eat his head, don't you think? | 0:06:19 | 0:06:21 | |
There's children watching. You're going to scare them. | 0:06:21 | 0:06:24 | |
I think that I've... | 0:06:24 | 0:06:27 | |
-I think the message has been drummed in, don't you? -That trolls are real. | 0:06:27 | 0:06:31 | |
Nathan do you find yourself going the Scandinavian route? | 0:06:32 | 0:06:36 | |
I love the freshness of Scandinavian food. I love the way they use... | 0:06:36 | 0:06:40 | |
-The regionality is really important. -Yeah. | 0:06:40 | 0:06:43 | |
We try to do the same thing where we are in Cornwall as well, | 0:06:43 | 0:06:46 | |
but it's fantastic produce. | 0:06:46 | 0:06:48 | |
These berries are great that you've got here. | 0:06:48 | 0:06:50 | |
-Yes, talking about the berries... -Thank you, Nathan. -We always... | 0:06:50 | 0:06:54 | |
-Thank you. -That's all right. -We always eat meatballs... | 0:06:54 | 0:06:57 | |
Well, we eat EVERYTHING with berries, | 0:06:57 | 0:06:59 | |
and especially lingonberries. | 0:06:59 | 0:07:00 | |
These are the cheapest berries to buy | 0:07:00 | 0:07:02 | |
and you can get these in the stores in the UK now, I think. | 0:07:02 | 0:07:05 | |
-Lingonberries? -Er, yeah. -OK. -At least in a Swedish store. | 0:07:05 | 0:07:08 | |
Do we have to go to that famous furniture shop | 0:07:08 | 0:07:10 | |
that also sells those rather fancy meatballs? | 0:07:10 | 0:07:13 | |
Well, I didn't want to mention it, | 0:07:13 | 0:07:14 | |
-but you probably have to maybe, yeah. -OK. | 0:07:14 | 0:07:17 | |
But these ones are raw, frozen and raw. | 0:07:17 | 0:07:20 | |
-And then you just add a bit of sugar. -Mm-hmm. | 0:07:20 | 0:07:23 | |
Don't use a spoon because you'll crush them, | 0:07:23 | 0:07:26 | |
-so you just gently shake... -Distress them. -Distress them. | 0:07:26 | 0:07:30 | |
Shake them like this and cover them with the sugar. | 0:07:30 | 0:07:34 | |
And you can also use cloudberries for this recipe. | 0:07:34 | 0:07:37 | |
Cloudberries, we don't have here. Can we give a...? | 0:07:37 | 0:07:40 | |
-Can we take them over to the table for them to try? -Yeah. | 0:07:40 | 0:07:44 | |
Those golden...gold. | 0:07:44 | 0:07:47 | |
Golden gold? | 0:07:47 | 0:07:49 | |
-Are your meatballs all all right, Niklas? -Yes, I don't know. | 0:07:50 | 0:07:53 | |
-Let's see how they're doing. -I'm going to taste your sauce. | 0:07:53 | 0:07:57 | |
Nathan, do you make meatballs or do you do them more in a tomato sauce? | 0:07:58 | 0:08:03 | |
I do fish balls, not meatballs. | 0:08:03 | 0:08:06 | |
It's all about the fish, isn't it? | 0:08:06 | 0:08:08 | |
-Right, how's it going there? -Yeah, they're almost done. | 0:08:11 | 0:08:14 | |
I think your sauce is... | 0:08:14 | 0:08:16 | |
It's rather nerve-racking, | 0:08:16 | 0:08:18 | |
cooking for Mr Nathan Outlaw and Mr Niklas Ekstedt. | 0:08:18 | 0:08:22 | |
I feel slightly shaky. | 0:08:22 | 0:08:24 | |
-I still can't believe you put dill in there though! -Well, get over it! | 0:08:24 | 0:08:28 | |
LAUGHTER | 0:08:28 | 0:08:30 | |
Modern times. You don't want to be stuck in your medieval ways. | 0:08:30 | 0:08:34 | |
-Medieval ways. -OK, do you want the cloudberries back? | 0:08:34 | 0:08:38 | |
-Yes, give them back. -OK. -Give them back to me! -Give them back to you. | 0:08:38 | 0:08:41 | |
-Shall I put a little dollop of these next to the side? -Yes. Salad. | 0:08:41 | 0:08:45 | |
And then, of course, it's not a Nordic meal without potatoes. | 0:08:45 | 0:08:49 | |
It's like the rice for the Chinese, so it's super important. | 0:08:49 | 0:08:52 | |
I'm going to bring this over to you, actually. | 0:08:52 | 0:08:55 | |
Let's get this stuff out of the way. | 0:08:55 | 0:08:57 | |
Let's put a couple of potatoes. | 0:08:58 | 0:09:00 | |
Meatballs on the sauce, sauce on the meatballs? | 0:09:00 | 0:09:02 | |
-Is this a hot topic? -It is a hot topic. | 0:09:02 | 0:09:04 | |
It's like vinegar for fish and chips, so it's a hot topic. | 0:09:04 | 0:09:09 | |
We'll do... | 0:09:09 | 0:09:11 | |
Because my parents are probably watching, | 0:09:11 | 0:09:13 | |
-so I don't want to completely... -You'll be in trouble. | 0:09:13 | 0:09:17 | |
I'll be in trouble if I would cover them completely with cream sauce. | 0:09:17 | 0:09:22 | |
So, we'll put half-half, OK? | 0:09:22 | 0:09:24 | |
Niklas, this is your chance to tell your parents | 0:09:24 | 0:09:26 | |
you've broken away, you've left home, um... | 0:09:26 | 0:09:29 | |
LAUGHTER | 0:09:29 | 0:09:31 | |
-36 years later. -You can do what you like. | 0:09:31 | 0:09:33 | |
-OK. -Watch out, it's hot, the pan. -Let me just clear up a bit here. -OK. | 0:09:36 | 0:09:40 | |
-Ooh! -I hope I haven't let the side down with the sauce. | 0:09:41 | 0:09:45 | |
One of them is a little bit burnt, actually. | 0:09:45 | 0:09:48 | |
Are you looking forward to these meatballs, James? | 0:09:49 | 0:09:52 | |
-Yeah, I can't wait. -Did you stay off breakfast this morning? | 0:09:52 | 0:09:56 | |
Yeah, yeah, on purpose, yeah. | 0:09:56 | 0:09:59 | |
They smell great. You can smell it from here. | 0:10:01 | 0:10:03 | |
My wife buys these frozen ones. | 0:10:03 | 0:10:06 | |
-What? -Yes. -What? | 0:10:06 | 0:10:07 | |
You don't make them for her and leave her little batches | 0:10:07 | 0:10:10 | |
for when you're travelling the world, | 0:10:10 | 0:10:12 | |
-so she can think of you as she unwraps the freezer bag. -Yeah. | 0:10:12 | 0:10:16 | |
-She buys her own. -When I come back from my travels, though, | 0:10:16 | 0:10:19 | |
she hides them in the freezer. | 0:10:19 | 0:10:21 | |
-Behind, like, organic lamb. -Not in the airing cupboard. | 0:10:21 | 0:10:24 | |
-Put a little bit of this. -OK. So, a bit of fat stirred into it too. | 0:10:25 | 0:10:30 | |
You need a bit of fat in the snow and the cold, don't you? | 0:10:30 | 0:10:33 | |
Yes, yes, of course. | 0:10:33 | 0:10:35 | |
-You step outside your front door and it's up to minus 40. -You need fat. | 0:10:35 | 0:10:40 | |
You need to eat properly, don't you? No rocket salads in minus 40. | 0:10:40 | 0:10:43 | |
-There you go. -No rocket salads. | 0:10:43 | 0:10:45 | |
Wow-wee! That just smells delicious. | 0:10:51 | 0:10:54 | |
-Yep, so... -Can I try a little sauce? | 0:10:54 | 0:10:57 | |
-Yes. And you did put anchovy in, right? -This time I did. | 0:10:57 | 0:11:00 | |
-Mm. -Mm, oh. -Good, huh? | 0:11:00 | 0:11:03 | |
I really can't explain how good that sauce is. | 0:11:03 | 0:11:06 | |
Niklas, can you remind everybody what you cooked? | 0:11:06 | 0:11:10 | |
-Meatballs, pork and beef. -Yeah. | 0:11:10 | 0:11:12 | |
With a little bit of cream sauce on top. | 0:11:12 | 0:11:14 | |
Salad with fennel, apples, cabbage, | 0:11:14 | 0:11:19 | |
and potatoes, lingonberries and cloudberries. | 0:11:19 | 0:11:22 | |
That's a very pretty plate of food and it just smells... | 0:11:22 | 0:11:25 | |
-It's husmanskost. -Husmanskost. Everyman. | 0:11:25 | 0:11:28 | |
-Yes, everyman's food. -It looks utterly delicious. -Thank you. | 0:11:28 | 0:11:31 | |
I'm ready for this. Bring it over. | 0:11:38 | 0:11:41 | |
-You've got a way to go yet. Hang in there. -You better leave some, James. | 0:11:44 | 0:11:48 | |
Go, go for it. | 0:11:48 | 0:11:51 | |
Pile in. Get some of those lingonberries. | 0:11:52 | 0:11:55 | |
-Niklas has taken these all the way from home. -Yeah. | 0:11:55 | 0:11:57 | |
Good stuff, Niklas. | 0:11:57 | 0:11:59 | |
Mm, wow! | 0:12:04 | 0:12:06 | |
-Yeah, that's good. -You like it? -Amazing. | 0:12:07 | 0:12:09 | |
Gordon Ramsay lurking in a forest? That's going to scare anyone! | 0:12:14 | 0:12:17 | |
Coming up, Tom Kerridge makes blackberry fool | 0:12:17 | 0:12:19 | |
with mace biscuits for Cerys Matthews. | 0:12:19 | 0:12:21 | |
But first, it's over to Rick Stein, who's out catching crab. | 0:12:21 | 0:12:24 | |
I suppose I'm very lucky | 0:12:28 | 0:12:30 | |
because not only can I buy and cook great seafood, | 0:12:30 | 0:12:33 | |
but I get the chance to go out and catch it as well. | 0:12:33 | 0:12:36 | |
And that makes writing recipes so much more exciting | 0:12:36 | 0:12:39 | |
because I've got a memory of seeing everything caught and landed. | 0:12:39 | 0:12:44 | |
And it makes me quite passionate about keeping it all simple. | 0:12:44 | 0:12:49 | |
I'd wanted to go to Cromer, | 0:12:53 | 0:12:55 | |
famous for its small, meat-filled crabs for ages | 0:12:55 | 0:12:59 | |
and leaving the town on Richard Davies's boat | 0:12:59 | 0:13:03 | |
at dawn in the summer | 0:13:03 | 0:13:04 | |
was the start of a completely memorable experience. | 0:13:04 | 0:13:08 | |
All right? There's the old sun now, coming up. | 0:13:08 | 0:13:11 | |
Here's a fishery that really works. | 0:13:11 | 0:13:14 | |
There are so many other depressing scenarios of over-fishing | 0:13:14 | 0:13:18 | |
and depleting stocks, but here? | 0:13:18 | 0:13:20 | |
Well, there's only 14 boats and everyone knows each other | 0:13:20 | 0:13:24 | |
and no-one takes more than they need. | 0:13:24 | 0:13:27 | |
But of course it is helped by the fact that the crabs | 0:13:27 | 0:13:30 | |
are unusually prolific and live on a chalky shelf, rich in food. | 0:13:30 | 0:13:35 | |
I asked Richard what makes them so special. | 0:13:35 | 0:13:38 | |
-Shallow waters. -Yeah. | 0:13:38 | 0:13:40 | |
And it's a good feeding bottom. | 0:13:40 | 0:13:43 | |
You can see that with all the youngsters. | 0:13:43 | 0:13:45 | |
Yeah. I've never seen so many crabs in a pot. | 0:13:45 | 0:13:48 | |
The younger generation are all here eating, | 0:13:48 | 0:13:50 | |
so there must be good ground, feeding. | 0:13:50 | 0:13:53 | |
And it's like a submarine. | 0:13:53 | 0:13:57 | |
The deeper you go, you have to have more water in your body | 0:13:57 | 0:14:01 | |
to counteract with the weight of water that's on top of you. | 0:14:01 | 0:14:03 | |
So if you're in shallow waters, the crabs will be full of meat. | 0:14:03 | 0:14:06 | |
If they're in deep waters, they're full of water. | 0:14:06 | 0:14:08 | |
-Really? -Yeah, yeah. -I -think so! | 0:14:08 | 0:14:11 | |
LAUGHTER | 0:14:11 | 0:14:12 | |
-Sounds plausible. -Sounds good, doesn't it?! | 0:14:12 | 0:14:15 | |
DOG BARKS | 0:14:15 | 0:14:17 | |
-Anything out of the sea, I eat. -Yeah? -Anything, yeah. | 0:14:17 | 0:14:19 | |
What about things like oysters? Do you like them? | 0:14:19 | 0:14:21 | |
Ooh, lovely - beautiful. | 0:14:21 | 0:14:23 | |
I don't want 'em messed about, I like 'em raw. | 0:14:23 | 0:14:25 | |
-With a nice bit of cooked samfa. -"Samfa?" | 0:14:25 | 0:14:29 | |
-Yeah. -Is that what we call samphire? -Sam... Oh, there you go again! | 0:14:29 | 0:14:33 | |
I can't help it if I's talk proper and you dunt! | 0:14:33 | 0:14:36 | |
LAUGHTER | 0:14:36 | 0:14:38 | |
Well, you seem quite a happy sort of bloke, Richard. | 0:14:38 | 0:14:41 | |
What do you think about the job you're doing, fishing generally? | 0:14:41 | 0:14:44 | |
Cor, the crew wouldn't think that, | 0:14:44 | 0:14:45 | |
nor would a lot of people who know me! Er... | 0:14:45 | 0:14:48 | |
When things are going right, I'm like everyone else, it's lovely. | 0:14:48 | 0:14:52 | |
This job, I love it. I really love it. | 0:14:52 | 0:14:54 | |
But when it's blowing hard, it's a pain in the butt, and I hate it. | 0:14:54 | 0:15:00 | |
But I don't know anything else... | 0:15:00 | 0:15:02 | |
Er... I didn't want to do anything else. | 0:15:02 | 0:15:05 | |
When I was at school, I wanted to be a farmer, | 0:15:05 | 0:15:08 | |
but my father wouldn't let me go there. | 0:15:08 | 0:15:09 | |
Then I realised I got hay fever | 0:15:09 | 0:15:11 | |
and you don't get that out here, so... But, yeah, I do love it. | 0:15:11 | 0:15:14 | |
The sea, as we all know, is a big free-for-all, | 0:15:18 | 0:15:22 | |
and that's the main problem with conserving stocks. | 0:15:22 | 0:15:26 | |
Here, it seems, | 0:15:26 | 0:15:27 | |
there is a sense of ownership, much more like the coastal waters | 0:15:27 | 0:15:31 | |
of Japan, where ownership of the sea by fishing co-operatives is common. | 0:15:31 | 0:15:36 | |
Richard describes the fishing off Cromer | 0:15:36 | 0:15:39 | |
as a natural form of fish farming. | 0:15:39 | 0:15:42 | |
And here's the result of it - lovely, plump Cromer crabs, | 0:15:42 | 0:15:46 | |
heavy for their size. | 0:15:46 | 0:15:48 | |
Now, we know some towns smell nice - Burton smells of beer, | 0:15:51 | 0:15:55 | |
Cognac smells of...Cognac! | 0:15:55 | 0:15:57 | |
Well, to me, Cromer has the agreeable smell | 0:15:57 | 0:16:00 | |
of crabs boiling in seawater, | 0:16:00 | 0:16:02 | |
which draws you through its narrow lanes to the source. | 0:16:02 | 0:16:06 | |
And Richard's girls get all the meat out of the crab by hand, | 0:16:08 | 0:16:12 | |
which is the best. | 0:16:12 | 0:16:14 | |
Mechanical compressed-air devices, which blast the meat | 0:16:14 | 0:16:17 | |
from the shell, don't quite deliver the same sweet, firm texture. | 0:16:17 | 0:16:21 | |
Well, this is baked crab with cheese, | 0:16:29 | 0:16:32 | |
but actually, it's not just any old cheese - | 0:16:32 | 0:16:34 | |
it's Berkswell cheese, which comes from near Coventry. | 0:16:34 | 0:16:38 | |
It's made out of ewe's milk and it's really hard, and ideal for grating. | 0:16:38 | 0:16:42 | |
It's as good as Parmesan, really. | 0:16:42 | 0:16:45 | |
Well, this dish we used to have on in the restaurant | 0:16:45 | 0:16:48 | |
for the first ten years that we were open. | 0:16:48 | 0:16:51 | |
We gave it up because it wasn't complicated enough. | 0:16:51 | 0:16:53 | |
Well, that was in about the mid-'80s | 0:16:53 | 0:16:55 | |
and that was the time when you had | 0:16:55 | 0:16:57 | |
sort of fans of thinly-sliced duck breast, cooked almost raw, | 0:16:57 | 0:17:03 | |
with sort of, you know, strawberry vinegar sauces | 0:17:03 | 0:17:06 | |
and salads with slices of raspberries all over them. | 0:17:06 | 0:17:09 | |
Can you remember those days? | 0:17:09 | 0:17:11 | |
Well, sadly we succumbed to all that ourselves, but now... | 0:17:11 | 0:17:15 | |
Well, I've just realised what a great dish it was. | 0:17:15 | 0:17:18 | |
All it basically is is crab and cheese. | 0:17:18 | 0:17:21 | |
Well, there's a BIT more to it than that. | 0:17:21 | 0:17:24 | |
It needs a little bit of flavouring, so you just take a bowl | 0:17:24 | 0:17:27 | |
and you add some melted butter. | 0:17:27 | 0:17:29 | |
Then you add some lemon juice - about half a lemon - | 0:17:29 | 0:17:32 | |
and about half a teaspoon of English mustard. | 0:17:32 | 0:17:37 | |
Then some cayenne pepper, just to give it a bit of sharpness, | 0:17:37 | 0:17:40 | |
and some nutmeg - about three or four rasps of nutmeg. | 0:17:40 | 0:17:43 | |
Gives it a good sort of potted shrimp flavour. | 0:17:43 | 0:17:46 | |
You mix all that together | 0:17:46 | 0:17:48 | |
and the point of mixing all the flavouring ingredients | 0:17:48 | 0:17:50 | |
before you put it in the crab | 0:17:50 | 0:17:52 | |
is I don't want to break up the crab much. | 0:17:52 | 0:17:54 | |
Think of those girls in Cromer - | 0:17:54 | 0:17:57 | |
and these are Cromer crabs that we're picking that crab out of. | 0:17:57 | 0:18:00 | |
I want to do justice to what they were doing. | 0:18:00 | 0:18:03 | |
Do you know, I timed one of them doing a crab. | 0:18:03 | 0:18:06 | |
It took two and a half minutes to do a whole crab. | 0:18:06 | 0:18:09 | |
If you could do a crab in half an hour, I'd be surprised. | 0:18:09 | 0:18:13 | |
I couldn't do it much quicker. Two and a half minutes. | 0:18:13 | 0:18:16 | |
To watch them work in a way that the crab comes out in lovely big lumps. | 0:18:16 | 0:18:20 | |
That's real skill. | 0:18:20 | 0:18:22 | |
To them, it's just a job, but watching them work, to me, | 0:18:22 | 0:18:25 | |
is a total delight. | 0:18:25 | 0:18:27 | |
Anyway, there's the crab in the bowl. Nice, big lumps. | 0:18:27 | 0:18:31 | |
You've mixed all the flavouring ingredients together, | 0:18:31 | 0:18:34 | |
then you use a big spoon and you've got a big bowl, | 0:18:34 | 0:18:36 | |
so you can just fold the ingredients gently over into the crab | 0:18:36 | 0:18:40 | |
and not break it up. | 0:18:40 | 0:18:42 | |
Then you take big spoonfuls of the crab and fill the crab shells. | 0:18:42 | 0:18:47 | |
That's what's so great about Cromer crabs. | 0:18:47 | 0:18:50 | |
They just make a nice portion for one. | 0:18:50 | 0:18:52 | |
It's very obliging of those crabs. | 0:18:52 | 0:18:55 | |
About two or three big spoonfuls in there, | 0:18:55 | 0:18:57 | |
just tamp it down a little bit | 0:18:57 | 0:18:59 | |
and then finish with some breadcrumbs | 0:18:59 | 0:19:01 | |
and this grated Berkswell cheese, which is sharp, but not too sharp. | 0:19:01 | 0:19:06 | |
A bit like Parmesan, but so interesting. | 0:19:06 | 0:19:09 | |
Then into an oven for about ten minutes, and out. | 0:19:09 | 0:19:13 | |
And you eat it, well, just with a couple of squeezes of lemon juice | 0:19:13 | 0:19:17 | |
and a glass of English cider. | 0:19:17 | 0:19:20 | |
Rick, you haven't changed one bit. | 0:19:35 | 0:19:37 | |
Well, I've got a bit less hair now. | 0:19:37 | 0:19:40 | |
There's nothing wrong with having less hair, Rick. | 0:19:40 | 0:19:43 | |
It must be all that sea air. | 0:19:43 | 0:19:45 | |
I don't get out to sea as much as Rick, | 0:19:45 | 0:19:47 | |
but I do have some great produce, | 0:19:47 | 0:19:48 | |
literally on my doorstep, in Buckinghamshire. | 0:19:48 | 0:19:50 | |
Something that's had a bumper year this year, | 0:19:50 | 0:19:53 | |
due to all the wet weather, are these beauties - blackberries. | 0:19:53 | 0:19:57 | |
I'm sure you've all had some whilst walking the dogs, | 0:19:57 | 0:20:00 | |
so I thought I'd show you a way | 0:20:00 | 0:20:01 | |
of making them into a fun and delicious dessert - | 0:20:01 | 0:20:04 | |
blackberry fool. | 0:20:04 | 0:20:06 | |
OK, first things first. | 0:20:06 | 0:20:07 | |
Butter, sugar, going to go into a pan. | 0:20:07 | 0:20:11 | |
You a fan of blackberries, Cerys? | 0:20:11 | 0:20:13 | |
Totally a fan cos it's part of the foraging thing, | 0:20:13 | 0:20:15 | |
eating what you can find around you. | 0:20:15 | 0:20:17 | |
In fact, in the festival that I'm running, | 0:20:17 | 0:20:19 | |
we've got pick-your-own blackberries as part of the festival. | 0:20:19 | 0:20:22 | |
Pick-your-own blackberries festival. | 0:20:22 | 0:20:25 | |
I like the sound of that. | 0:20:25 | 0:20:26 | |
It's an unusual festival, you see. | 0:20:26 | 0:20:28 | |
It's called the Good Life Experience. | 0:20:28 | 0:20:30 | |
Is that based on the Felicity Kendal, | 0:20:30 | 0:20:32 | |
-Richard Briers kind of thing? -Pretty much is. | 0:20:32 | 0:20:35 | |
It's kind of getting off gadgets | 0:20:35 | 0:20:37 | |
and going off-grid for a day of the good life. | 0:20:37 | 0:20:40 | |
Some bushcraft in there and lots of chefs are coming. | 0:20:40 | 0:20:43 | |
Harry Eastwood, Cook Yourself Thin - she's going to be there | 0:20:43 | 0:20:46 | |
-so you can ask her how to do that. -Cook yourself thin? | 0:20:46 | 0:20:50 | |
-Is that what YOU'RE doing then? -Well, slowly, slowly, slowly. | 0:20:52 | 0:20:55 | |
-Where is the festival, Cerys? -It's near... | 0:20:55 | 0:20:58 | |
-Well, it's on the border between Flintshire and Cheshire. -OK. | 0:20:58 | 0:21:02 | |
It's about 25 minutes from Liverpool, in the car. | 0:21:02 | 0:21:05 | |
-OK, so north Wales-ish. -Yeah. | 0:21:05 | 0:21:08 | |
It's, you know, the former Prime Minister Gladstone? | 0:21:08 | 0:21:11 | |
We're taking over his estate there, so it's beautiful. | 0:21:11 | 0:21:15 | |
And what things have you got going on? What sort of activities? | 0:21:15 | 0:21:18 | |
I have read... | 0:21:18 | 0:21:19 | |
I don't know if this is true or not, but I have read that you can learn | 0:21:19 | 0:21:22 | |
-to skin a rabbit, cook on a campfire and throw an axe. -Yeah. | 0:21:22 | 0:21:27 | |
That sounds like, what an amazing weekend! | 0:21:27 | 0:21:30 | |
-How is your axe-throwing skills, Cerys? -That's the thing. | 0:21:30 | 0:21:34 | |
It's the kind of festival where you learn a new skill. | 0:21:34 | 0:21:36 | |
I haven't yet ever thrown an axe before. They gave me an axe... | 0:21:36 | 0:21:40 | |
-It's going to be a fun festival then, isn't it? -We've got insurance. | 0:21:40 | 0:21:44 | |
-We've got insurance! -LAUGHTER | 0:21:44 | 0:21:46 | |
But it's a company from New York that are coming. | 0:21:46 | 0:21:49 | |
-They're beautiful axes, bright colours. -Brilliant. | 0:21:49 | 0:21:53 | |
But it's learning a new skill, kind of thing. | 0:21:53 | 0:21:55 | |
-Why would you want to throw an axe? -Well, -I -would, sometimes! | 0:21:55 | 0:21:59 | |
-You never know. -Busy kitchen, everything going wrong. | 0:21:59 | 0:22:03 | |
LAUGHTER | 0:22:03 | 0:22:05 | |
The dangerous thing is though, we've got chickens running around | 0:22:05 | 0:22:10 | |
and alpacas and donkeys, | 0:22:10 | 0:22:12 | |
-so I hope the axe-throwing is kept away from there. -And when is that? | 0:22:12 | 0:22:16 | |
-When is the festival? -I think it's next Saturday. | 0:22:16 | 0:22:19 | |
-It's 20th September. -20th September. | 0:22:19 | 0:22:22 | |
Yeah, so it's kind of like a day away | 0:22:22 | 0:22:24 | |
from all the sort of daily trudge and humdrum, | 0:22:24 | 0:22:28 | |
so it's just a dollop of the good life, really. | 0:22:28 | 0:22:30 | |
And is there music there? Are you going to be performing? | 0:22:30 | 0:22:33 | |
Yeah, yeah, well, there's tons of great music. | 0:22:33 | 0:22:36 | |
Basically, what happened was I went into this shop | 0:22:36 | 0:22:39 | |
and they had a kitchen manifesto poster on the wall - | 0:22:39 | 0:22:43 | |
"Add more garlic, eat more greens, open another bottle | 0:22:43 | 0:22:47 | |
"and turn your phones off". And I got talking to the owners, | 0:22:47 | 0:22:50 | |
and it was Charlie and Caroline Gladstone's... | 0:22:50 | 0:22:52 | |
-Isn't that better than "Keep calm and carry on", eh? -Yeah. | 0:22:52 | 0:22:55 | |
We should have one in everybody's houses. | 0:22:55 | 0:22:58 | |
Yeah, that does sound like a wonderful mantra for life, | 0:22:58 | 0:23:01 | |
-doesn't it? -Yeah. | 0:23:01 | 0:23:02 | |
So, we got talking and we thought it would be great | 0:23:02 | 0:23:04 | |
to put a festival on where you hand-picked everything. | 0:23:04 | 0:23:07 | |
-And music-wise... -Music, yeah. -You're heavily involved in that, | 0:23:07 | 0:23:10 | |
-and you're still heavily involved in music right now, aren't you? -Yeah. | 0:23:10 | 0:23:13 | |
You present a show on Radio 6. | 0:23:13 | 0:23:15 | |
Yeah, I've got a show on a Sunday morning. | 0:23:15 | 0:23:17 | |
When Archers Omnibus is on, I'm on the opposite side. | 0:23:17 | 0:23:21 | |
So, I programme the show with music from early jazz | 0:23:21 | 0:23:25 | |
to Jimi Hendrix to Cuban music. | 0:23:25 | 0:23:27 | |
I love music from across all genres and eras, | 0:23:27 | 0:23:30 | |
and that's pretty much what the festival is as well. | 0:23:30 | 0:23:33 | |
-Completely eclectic. -Balkan gypsy band called Paprika... | 0:23:33 | 0:23:36 | |
I've got to be honest. I've seen Rick Stein's recipe. | 0:23:36 | 0:23:39 | |
It sounds like it's inspired by where his recipe comes from. | 0:23:39 | 0:23:41 | |
-It's right up my street, actually. -Really? | 0:23:41 | 0:23:44 | |
I haven't listened to it, but I will, because I like Radio 6. | 0:23:44 | 0:23:47 | |
-London Bulgarian Choir's going to be there. -London Bulgarian Choir! | 0:23:47 | 0:23:50 | |
They do that machine gunning with their throats | 0:23:50 | 0:23:52 | |
and bleating and things. Then we've got Georgia Ruth, | 0:23:52 | 0:23:55 | |
who's one of the top Welsh musicians, a harp player. | 0:23:55 | 0:23:58 | |
And a good old-time band called CC Smugglers. | 0:23:58 | 0:24:01 | |
They play banjo and bass. Real old-time stuff. | 0:24:01 | 0:24:05 | |
So, it's all try it yourself, sing along, dance along, have a go, | 0:24:05 | 0:24:10 | |
-make a noise. -And throw an axe. -Throw an axe and meet these chefs. | 0:24:10 | 0:24:14 | |
-Cos there's no VIP area either. -That's nice. -Yeah, that's nice. | 0:24:14 | 0:24:19 | |
-Would you be able to go, Rick, without a VIP area? -Would you, Rick? | 0:24:19 | 0:24:22 | |
-Come along, Rick. -I knew this was going to deteriorate! | 0:24:22 | 0:24:26 | |
LAUGHTER | 0:24:26 | 0:24:29 | |
I must just say, actually, about your blackberries. | 0:24:29 | 0:24:31 | |
I was just thinking that wild blackberries are so much better | 0:24:31 | 0:24:35 | |
than, you know, farm, tame blackberries. | 0:24:35 | 0:24:38 | |
Yeah, and there have been loads. We were in Pembrokeshire recently | 0:24:38 | 0:24:41 | |
and they were, literally, across all of the hedges. | 0:24:41 | 0:24:43 | |
They are, but these ones are tame, I have to be honest with you. | 0:24:43 | 0:24:47 | |
Which is why I'm putting a little zest of lemon | 0:24:47 | 0:24:50 | |
and a little juice of lemon into... | 0:24:50 | 0:24:51 | |
You know our joke when we're filming? You say, "Are these wild?" | 0:24:51 | 0:24:54 | |
"No, they're absolutely furious." | 0:24:54 | 0:24:57 | |
-LAUGHTER -It's early, it's early. | 0:24:57 | 0:25:01 | |
-Nice one, Rick. -LAUGHTER | 0:25:02 | 0:25:05 | |
OK, so the blackberries, | 0:25:05 | 0:25:08 | |
literally just stew with a little bit of sugar, little bit of butter. | 0:25:08 | 0:25:11 | |
Then just going to whizz them up so they go to a puree. | 0:25:11 | 0:25:15 | |
This puree, I'm going to mix with a custard. | 0:25:15 | 0:25:17 | |
This is a very simple custard. | 0:25:17 | 0:25:19 | |
Cream, milk, eggs, sugar. I'm just going to cook it out. | 0:25:19 | 0:25:23 | |
If you're going to be very technical and cheffy, | 0:25:23 | 0:25:25 | |
it's 82 degrees you need to get it to. | 0:25:25 | 0:25:28 | |
-Or just a bit thick, which is fine. -Just a bit thick, we'll go for. | 0:25:28 | 0:25:31 | |
So, we're making just a bit thick custard and a fool. | 0:25:31 | 0:25:35 | |
I'm quite sure where this one's going. Fools and thick. | 0:25:35 | 0:25:38 | |
-I thought were going to say that... -I'm saying nothing. | 0:25:38 | 0:25:41 | |
-Leave it to the master over here. -Yeah, absolutely. | 0:25:41 | 0:25:45 | |
OK, we're going to cook it out till it's thickened. The puree... | 0:25:45 | 0:25:48 | |
..just wazzes through. Then pass through a sieve. | 0:25:51 | 0:25:54 | |
It's a very sophisticated puree machine you've got there. | 0:25:54 | 0:25:56 | |
It is a wonderful pureeing machine. | 0:25:56 | 0:25:58 | |
I've seen a few people that buy them for domestic use. | 0:25:58 | 0:26:02 | |
-They seem a bit expensive to me. -But they're very, very good. | 0:26:02 | 0:26:05 | |
It's like everything that you buy. | 0:26:05 | 0:26:08 | |
If you buy something good, it's more than likely going to work very well. | 0:26:08 | 0:26:13 | |
It's like going to a restaurant, Rick. | 0:26:13 | 0:26:15 | |
LAUGHTER | 0:26:15 | 0:26:17 | |
If you buy a wonderful piece of turbot, it's going to be delicious. | 0:26:17 | 0:26:22 | |
-OK... -I remember filming in Germany. | 0:26:22 | 0:26:25 | |
The director I work with, David, | 0:26:25 | 0:26:27 | |
and I'm doing a little turbot dish up in the Baltic. | 0:26:27 | 0:26:29 | |
I said, "Look at that! That would be suitable for my restaurant." | 0:26:29 | 0:26:34 | |
-And he said, "At 25 quid!" -LAUGHTER | 0:26:34 | 0:26:38 | |
OK, that's the custard. | 0:26:38 | 0:26:40 | |
Basically, it's gone into the fridge and it's just thickened up | 0:26:40 | 0:26:43 | |
and this is the puree as well. | 0:26:43 | 0:26:45 | |
And we're doing equal parts of puree, equal parts of custard. | 0:26:45 | 0:26:49 | |
I'm just going to whisk it together to make this fool. | 0:26:49 | 0:26:52 | |
You could do it with cream or you could do it with... Whisk it all up. | 0:26:52 | 0:26:57 | |
But custard gives it a nice, almost gives it an extra richness. | 0:26:57 | 0:27:02 | |
Just going to mix it together. | 0:27:02 | 0:27:04 | |
-Then put it into this, another gadget. -Here we go. | 0:27:04 | 0:27:06 | |
-It's another gadget. -I haven't seen these since the '80s. | 0:27:06 | 0:27:09 | |
It's a cream whipping gun. | 0:27:09 | 0:27:11 | |
-That looks extremely expensive. -They're not. | 0:27:11 | 0:27:14 | |
They're about 30 quid on the internet. | 0:27:14 | 0:27:16 | |
And the best thing about them is, you know when you buy things | 0:27:16 | 0:27:19 | |
for your kitchen and you never use them? | 0:27:19 | 0:27:21 | |
You use them once and then you stick them under the cupboard, | 0:27:21 | 0:27:23 | |
-under the sink... -Yeah. -This one doesn't take up that much room. | 0:27:23 | 0:27:27 | |
That's funny! I thought you were going to say, | 0:27:27 | 0:27:30 | |
-"This one will never find its way under the sink." -I thought that too. | 0:27:30 | 0:27:34 | |
It doesn't take up much room | 0:27:34 | 0:27:36 | |
and you've got nothing to worry about and it's very good fun. | 0:27:36 | 0:27:39 | |
-Can I try it? -Yeah, let me put... | 0:27:39 | 0:27:41 | |
-You have to have a special licence first. -Good. -You don't really. | 0:27:41 | 0:27:45 | |
-Let me just put the air in, then you can use it. -It looks too much fun. | 0:27:45 | 0:27:50 | |
It is. Honestly, this is going to be so much fun. | 0:27:50 | 0:27:53 | |
And I'm so pleased that you're wearing light, white colours! | 0:27:53 | 0:27:56 | |
LAUGHTER | 0:27:56 | 0:27:59 | |
OK, so compressed air has gone in and we give it a good shake | 0:27:59 | 0:28:02 | |
and make sure that we get plenty of it in. | 0:28:02 | 0:28:06 | |
And we're just going to mix a few more of these blackberries | 0:28:06 | 0:28:10 | |
with a little bit more of this puree. Let me grab a spoon. | 0:28:10 | 0:28:14 | |
I was going to use your spoon there, Cerys, | 0:28:14 | 0:28:15 | |
but then you'd have had nothing to taste it with. | 0:28:15 | 0:28:18 | |
-Yeah. -I'm just going to bind them together | 0:28:18 | 0:28:21 | |
and put them into the bottom of this nice - I was going to say retro, | 0:28:21 | 0:28:25 | |
but as the word of the day seems to be "heritage" - | 0:28:25 | 0:28:29 | |
-heritage seaside custard glass. -Sorry. -I like the word "heritage". | 0:28:29 | 0:28:35 | |
-I love these glasses. -Some crumbled-up biscuit. | 0:28:35 | 0:28:39 | |
This biscuit is made with mace. Very similar to ginger. | 0:28:39 | 0:28:42 | |
It's one of those beautiful English spices. I'm a big fan of mace. | 0:28:42 | 0:28:46 | |
-Are you a big fan of mace? -Yeah, just watching that potted crab, | 0:28:46 | 0:28:49 | |
-I'm surprised I didn't put mace in it. -But you put cheese on it. | 0:28:49 | 0:28:52 | |
-Yeah, but we used cheese. -Cheese on everything. | 0:28:52 | 0:28:56 | |
OK, a ball of ice cream gone in. | 0:28:56 | 0:28:58 | |
Now we're going to give a little squirt of this | 0:28:58 | 0:29:01 | |
and we keep our fingers crossed it comes out nicely. | 0:29:01 | 0:29:03 | |
I lived in America, you see, and in America, | 0:29:03 | 0:29:05 | |
they don't serve you proper cheese. | 0:29:05 | 0:29:07 | |
It's American government cheese, these blocks of fat. | 0:29:07 | 0:29:09 | |
-Processed cheese. -Yeah. -Listen. -Right. -Go gentle. | 0:29:09 | 0:29:13 | |
-Squeeze that, it'll go all over the cameras. -So, what do I do? | 0:29:13 | 0:29:16 | |
-Literally, just like that? -Yeah, and just gently squeeze. Look at that. | 0:29:16 | 0:29:20 | |
Slower, slower. | 0:29:20 | 0:29:21 | |
You nearly used all of it in one dessert then. Just a little. | 0:29:21 | 0:29:24 | |
-There we go. -MACHINE SPLUTTERS | 0:29:24 | 0:29:26 | |
-Oh, dear. -And it sounds good as well! -It sounds great! | 0:29:26 | 0:29:29 | |
-I tell you what... -It sounds like making coffee. Ooh. -That'll do. | 0:29:29 | 0:29:34 | |
Well done, splendid. | 0:29:34 | 0:29:36 | |
-Thank you, Cerys. -I'm trying to get a job in Fifteen. | 0:29:36 | 0:29:38 | |
-Do you think they'll take me on? -Come and have a go. | 0:29:38 | 0:29:42 | |
And on the top of that, we're just going to put a little pinch of mace. | 0:29:42 | 0:29:47 | |
-There's your spoon. -It doesn't look as good as you hoped, does it? | 0:29:47 | 0:29:50 | |
No, it looks better. It looks more artistic. | 0:29:50 | 0:29:54 | |
It looks home-made and we like that, don't we? | 0:29:54 | 0:29:56 | |
Dig in and have a little taste, girl. | 0:29:56 | 0:29:57 | |
Let me know what you think. | 0:29:59 | 0:30:00 | |
Yeah, that's very nice. | 0:30:01 | 0:30:03 | |
-Brilliant! -LAUGHTER | 0:30:03 | 0:30:06 | |
-I got the same look with the goat's curd. -No, I like the fool. | 0:30:06 | 0:30:10 | |
Cerys Matthews, brimming with compliments for Tom's fool there. | 0:30:14 | 0:30:17 | |
Now today, we're taking a look back at some of the delicious recipes | 0:30:17 | 0:30:20 | |
from the Saturday Kitchen archives | 0:30:20 | 0:30:22 | |
and there are still loads of inspiring dishes to come. | 0:30:22 | 0:30:25 | |
Now, it's over to James Tanner, | 0:30:25 | 0:30:26 | |
who's here with a twist on a French classic. | 0:30:26 | 0:30:29 | |
It's the fabulous James Tanner. Great to have you on the show. | 0:30:29 | 0:30:32 | |
-Good to see you. -We've got brill on the menu here. | 0:30:32 | 0:30:34 | |
We have, brill. We're going to do it in spaghetti potato, fennel pollen | 0:30:34 | 0:30:37 | |
-and some beautiful tomatoes. First things first. -Right. | 0:30:37 | 0:30:40 | |
-Can you peel me a spud? -I can do you a potato. | 0:30:40 | 0:30:43 | |
-This is for the spaghetti bit? -It is, indeed. | 0:30:43 | 0:30:45 | |
I've got some brill fillet here, obviously off the bone. | 0:30:45 | 0:30:48 | |
I'm just going to take it so the skin comes off. | 0:30:48 | 0:30:50 | |
Two ways of doing it. You can rock your knife like this | 0:30:50 | 0:30:53 | |
or you can hold the skin and give it a little twizzle, like this. | 0:30:53 | 0:30:57 | |
There you go. Simple as that. | 0:30:57 | 0:30:59 | |
We're going to layer this up, a bit like a fish sandwich, I suppose. | 0:30:59 | 0:31:03 | |
And then that all-important fennel pollen. Love the stuff. | 0:31:03 | 0:31:06 | |
-We're going to try and get this cooked in real time. -We are. | 0:31:06 | 0:31:09 | |
Right, here we go. So, just get my fish ready, to start off with. | 0:31:09 | 0:31:14 | |
Here's some fennel pollen. That's this stuff here. | 0:31:14 | 0:31:17 | |
I'm going to season it and use it as a seasoning. | 0:31:17 | 0:31:19 | |
This is also known as the spice of angels. Did you know that one? | 0:31:19 | 0:31:23 | |
-No. -Fennel? -Brilliant stuff. | 0:31:23 | 0:31:25 | |
It's the stems, the flowers, and they dry it out | 0:31:25 | 0:31:28 | |
and it's got a beautiful, intense flavour. | 0:31:28 | 0:31:30 | |
You sometimes get it like this, as a powder, | 0:31:30 | 0:31:32 | |
but often, it looks like fenugreek seeds, bigger pieces as well. | 0:31:32 | 0:31:35 | |
That's the fennel seed that you roast. | 0:31:35 | 0:31:37 | |
OK, let's put that board there. Just going to wash my hands quickly. | 0:31:37 | 0:31:41 | |
James, if you can start chopping me a shallot and garlic. | 0:31:41 | 0:31:45 | |
You're already on it. Go, Chef. | 0:31:45 | 0:31:47 | |
OK, I've got one of these trendy little machines, OK. | 0:31:47 | 0:31:51 | |
This is a Japanese turning machine. They're not new at all. | 0:31:51 | 0:31:55 | |
I've been using them for about ten years or so. | 0:31:55 | 0:31:58 | |
All we're going to do is create our spaghetti. | 0:31:58 | 0:32:01 | |
So, on with the spud. | 0:32:01 | 0:32:04 | |
This is a Maris Piper we're using. King Edwards are good as well. | 0:32:04 | 0:32:08 | |
Give it a twist. | 0:32:08 | 0:32:10 | |
Often found on shopping channels at three o'clock in the morning. | 0:32:11 | 0:32:14 | |
-Are they? -When he comes out the nightclub. | 0:32:14 | 0:32:17 | |
-That's where you got the idea from, isn't it? -Yeah, right. | 0:32:17 | 0:32:20 | |
We've got 15 left - buy them! | 0:32:20 | 0:32:22 | |
LAUGHTER | 0:32:22 | 0:32:24 | |
-Moving on, moving on. -You know it's true, don't you? -No. | 0:32:24 | 0:32:29 | |
Moving on, anyway. Look, we're going to create | 0:32:29 | 0:32:31 | |
some wonderful strands of potato. | 0:32:31 | 0:32:34 | |
What else did you buy on the shopping channel? Go on. | 0:32:34 | 0:32:37 | |
I didn't. James, I haven't been on any shopping channels. | 0:32:37 | 0:32:40 | |
We're going to use it as a wrap. | 0:32:40 | 0:32:42 | |
All it is is salt. I didn't go with pepper. I don't think it needs it. | 0:32:42 | 0:32:46 | |
Try and get the potato so it is a flat strand, yeah. | 0:32:46 | 0:32:50 | |
-Yeah. -And it protects the fish as it cooks it, | 0:32:50 | 0:32:53 | |
it holds in that fennely taste, is what you want. | 0:32:53 | 0:32:56 | |
It's got a certain sweetness to it as well. | 0:32:56 | 0:32:58 | |
We've preheated some pans. In the meantime, | 0:32:58 | 0:33:01 | |
James is sauteing shallot and garlic together. | 0:33:01 | 0:33:04 | |
And we're going to create a parsley sauce. | 0:33:04 | 0:33:06 | |
You would use chicken stock with this one | 0:33:06 | 0:33:10 | |
but we're going down the fish angle. And he'll reduce it down by half. | 0:33:10 | 0:33:14 | |
-Give this another quick twist. -That's gone in. -Excellent stuff. | 0:33:14 | 0:33:18 | |
Grab a bit of oil. | 0:33:18 | 0:33:19 | |
Let's get a bit of oil in a pan... like this. | 0:33:21 | 0:33:25 | |
Getting the fish. | 0:33:25 | 0:33:27 | |
I'm just going to trim off the tail. | 0:33:27 | 0:33:30 | |
OK. And then, get off any excess pieces of potato, | 0:33:30 | 0:33:34 | |
straight into that hot pan. | 0:33:34 | 0:33:36 | |
OK, just going to check the heat. Looking good. | 0:33:36 | 0:33:38 | |
We can use butter for this one, for colouration as well. | 0:33:38 | 0:33:41 | |
You can't really do it without one of these machines? | 0:33:41 | 0:33:43 | |
-Well, you can, actually, yeah. -Can you? | 0:33:43 | 0:33:46 | |
You can use an old-school box grater. | 0:33:46 | 0:33:48 | |
You could put the fish on, pack the potato on it, wring it out, | 0:33:48 | 0:33:52 | |
add some salt to it to get out the excess moisture, | 0:33:52 | 0:33:55 | |
flap it on top of the fish, cook it all the way down, | 0:33:55 | 0:33:58 | |
but instead of me turning it now, I'd put it in the oven. | 0:33:58 | 0:34:01 | |
-You're better off with one of these. -You can use it for different things, | 0:34:01 | 0:34:04 | |
like pommes galettes, carrot ribbons and all that stuff, | 0:34:04 | 0:34:07 | |
if you're into all of that, but we use it for this, really, | 0:34:07 | 0:34:09 | |
at the restaurants. OK, let's get a fish slice, check the fish. | 0:34:09 | 0:34:13 | |
And we're just after the colour. remember, this isn't to cook it. | 0:34:13 | 0:34:16 | |
-Yeah. -Now that's there, I'm going to add some butter. | 0:34:16 | 0:34:19 | |
You're picking me a load - and I mean a load of flat-leaf parsley. | 0:34:19 | 0:34:23 | |
The idea is the sauce is coming down, | 0:34:23 | 0:34:26 | |
the stock's coming down, that we're using. | 0:34:26 | 0:34:28 | |
We're going to add a bit of cream to this. This is whipping cream. | 0:34:28 | 0:34:31 | |
In that goes there, and we're going to take that down by half again. | 0:34:31 | 0:34:35 | |
I don't use fish stock for this one | 0:34:35 | 0:34:37 | |
because I think it's a bit too harsh. | 0:34:37 | 0:34:39 | |
-Right. -That's looking good. | 0:34:39 | 0:34:41 | |
Let's get the other side there. | 0:34:41 | 0:34:43 | |
You notice I'm just trying to get the colour. | 0:34:43 | 0:34:46 | |
I don't want the butter to go too dark. | 0:34:46 | 0:34:48 | |
It's all right being a bit noisette, as we say, | 0:34:48 | 0:34:50 | |
cos it gives it a nutty flavour. | 0:34:50 | 0:34:53 | |
That goes on there. Hot oven. Very hot oven, OK? | 0:34:53 | 0:34:56 | |
-And in it goes. -In the oven, top shelf? -Thank you, my man. | 0:34:56 | 0:35:00 | |
-Right. -There you go. | 0:35:00 | 0:35:01 | |
Keep that sauce rapid boil. | 0:35:01 | 0:35:03 | |
Quick tidy-up, get rid of this stuff. | 0:35:03 | 0:35:05 | |
And I've got some heritage tomatoes. | 0:35:05 | 0:35:07 | |
I'm not really going to do a lot to them. | 0:35:07 | 0:35:09 | |
Can you lose that pan for me, James? | 0:35:09 | 0:35:11 | |
Just going to wash my hands off. | 0:35:11 | 0:35:13 | |
I mentioned your foodie empire. | 0:35:13 | 0:35:14 | |
You've got another place, this smaller restaurant, have you? | 0:35:14 | 0:35:19 | |
We've got Tanners, | 0:35:19 | 0:35:21 | |
which we're at the start of our 15th year, | 0:35:21 | 0:35:24 | |
which, you know, is brilliant. | 0:35:24 | 0:35:27 | |
I'm really proud of that fact. | 0:35:27 | 0:35:28 | |
And we've got the Barbican Kitchen brasserie. | 0:35:28 | 0:35:31 | |
We've just extended that and put | 0:35:31 | 0:35:33 | |
another 23-cover room onto it as well. | 0:35:33 | 0:35:36 | |
We're using it for theme nights and stuff like that. | 0:35:36 | 0:35:39 | |
-We're doing a Mexican night soon. -A Mexican night? -Yeah, why not? | 0:35:39 | 0:35:42 | |
It's very different. The brasserie is very different | 0:35:42 | 0:35:45 | |
-from the main restaurant as well. -That's all right. | 0:35:45 | 0:35:47 | |
-Just stuff like that. -Do you go in fancy dress? | 0:35:47 | 0:35:50 | |
-Why not? -You can get that on shopping channels as well! | 0:35:50 | 0:35:54 | |
Get myself one of those wrestler masks. That would be cool! | 0:35:54 | 0:35:57 | |
So, we've got a selection of heritage tomatoes. | 0:35:57 | 0:35:59 | |
I'm not doing a lot to them, as you can see. | 0:35:59 | 0:36:01 | |
Just random slices. They've all got different flavours. | 0:36:01 | 0:36:05 | |
I love this kind of thing. They're very current | 0:36:05 | 0:36:08 | |
and they've been around, obviously, for years | 0:36:08 | 0:36:10 | |
and they've got great different flavours. | 0:36:10 | 0:36:12 | |
So, just to enhance that, I'm going to use the addition | 0:36:12 | 0:36:15 | |
of a touch of sea salt and some olive oil | 0:36:15 | 0:36:18 | |
put them in, just as the fish finishes. | 0:36:18 | 0:36:21 | |
This is where it gets noisy, everyone. | 0:36:21 | 0:36:23 | |
-BLENDER WHIRRS -What James has done... | 0:36:23 | 0:36:26 | |
The sauce base has gone in | 0:36:26 | 0:36:28 | |
and he's going to bang in loads, I mean loads, of flat-leaf parsley | 0:36:28 | 0:36:32 | |
to get a vibrant green sauce. | 0:36:32 | 0:36:34 | |
There you go. OK. | 0:36:36 | 0:36:38 | |
-Yes, next? -OK, cool. | 0:36:38 | 0:36:40 | |
So, this recipe, as well, with the fennel and everything... | 0:36:40 | 0:36:44 | |
Fish and fennel - classic in French cookery as well. | 0:36:44 | 0:36:48 | |
I remember it when I was learning - fish and fennel. | 0:36:48 | 0:36:50 | |
It's a different way. It's a bit of a twist as well. | 0:36:50 | 0:36:53 | |
This recipe is picked up from one | 0:36:53 | 0:36:55 | |
out of the new book that I've got out at the moment. | 0:36:55 | 0:36:58 | |
-That's the new book you've got out. -That'll be the new book, James. | 0:36:58 | 0:37:02 | |
So, what about these tomatoes, these heritage tomatoes? | 0:37:02 | 0:37:06 | |
Heritage/ heirloom tomatoes, as well. | 0:37:06 | 0:37:08 | |
-What type have you got here? -They've been around for centuries. | 0:37:08 | 0:37:11 | |
-What type have you got? -Different ones. | 0:37:11 | 0:37:13 | |
Golden plum. What was the one you said, the red one you said? | 0:37:13 | 0:37:17 | |
-I asked YOU. -There's a green one. | 0:37:17 | 0:37:18 | |
-No, the green one is Dorothy. The green one's called Dorothy. -Dorothy? | 0:37:18 | 0:37:23 | |
Yeah, it is. I don't know who Dorothy was. | 0:37:23 | 0:37:26 | |
-Is it called Dorothy? -Yeah, I think so. | 0:37:26 | 0:37:29 | |
Into the oven, just to warm them through. | 0:37:29 | 0:37:32 | |
That's olive oil and sea salt only. | 0:37:35 | 0:37:37 | |
Check this sauce out. See what I mean about the colour? | 0:37:37 | 0:37:40 | |
And also that irony taste that we want with it. | 0:37:40 | 0:37:42 | |
Look at this. | 0:37:42 | 0:37:44 | |
-We're not going to pass it. -Yum. | 0:37:44 | 0:37:46 | |
You use the body of the garlic and shallot and parsley and everything | 0:37:46 | 0:37:49 | |
to actually bring it together and make it. | 0:37:49 | 0:37:51 | |
I think we've got the sauce there. It's very green. | 0:37:51 | 0:37:54 | |
That's the key to putting the parsley in at the last minute. | 0:37:54 | 0:37:57 | |
-Exactly. -Happy with that? -Very much so. | 0:37:57 | 0:38:00 | |
Just a tiny bit of lemon | 0:38:00 | 0:38:02 | |
because the rest of the lemon will go over the fish at the end. | 0:38:02 | 0:38:05 | |
You mentioned your book. | 0:38:05 | 0:38:06 | |
It's all about putting twists on classical dishes, is that right? | 0:38:06 | 0:38:09 | |
Yeah, and also hitting the spots. A little thing for kids, | 0:38:09 | 0:38:12 | |
also, there's vegetarian recipes, | 0:38:12 | 0:38:15 | |
15 vegetarian recipes in there as well, | 0:38:15 | 0:38:17 | |
fish dishes, meat dishes, stuff that's quick to cook at home, | 0:38:17 | 0:38:20 | |
or something more elaborate for a dinner party. | 0:38:20 | 0:38:23 | |
But based on old classics but just with a certain little twist. | 0:38:23 | 0:38:27 | |
-So, you're just warming the tomatoes up. -That's all I want. | 0:38:27 | 0:38:30 | |
-And the tomatoes will be out at room temp anyway. -Yeah. | 0:38:30 | 0:38:34 | |
Right, the fish, just give it a little check. | 0:38:34 | 0:38:36 | |
It's only two small, very thin fillets. | 0:38:36 | 0:38:39 | |
-It's just cooked through, just. -Yeah. | 0:38:39 | 0:38:42 | |
These, I didn't really want to put anything on them, to be honest, | 0:38:42 | 0:38:46 | |
because I just think the flavours of them speak for themselves, | 0:38:46 | 0:38:49 | |
especially old Dorothy there, our favourite. | 0:38:49 | 0:38:52 | |
And... As long as they've softened... | 0:38:52 | 0:38:56 | |
I grow quite a few tomatoes in my greenhouse, | 0:38:56 | 0:38:59 | |
but I don't grow one called Dorothy. | 0:38:59 | 0:39:01 | |
But these ones - heritage, heirloom, that kind of thing - | 0:39:01 | 0:39:04 | |
it dates back from Victorian times | 0:39:04 | 0:39:05 | |
when they're trying different varieties of tomato. | 0:39:05 | 0:39:08 | |
-And a lady called Dorothy did it. -Apparently. | 0:39:08 | 0:39:11 | |
And different ways of growing them. I think Dorothy rocks! | 0:39:11 | 0:39:14 | |
I think you're making it up, to be honest. | 0:39:14 | 0:39:17 | |
-Anyway, moving on. -Probably IS one called Dorothy. -Honestly, it is. | 0:39:17 | 0:39:21 | |
Right, fish goes on the top. And then this beautiful sauce. | 0:39:21 | 0:39:26 | |
If you boil it, you're going to lose the colour. | 0:39:26 | 0:39:29 | |
-Yeah. -So, it's just warmed. | 0:39:29 | 0:39:31 | |
So, you can do it in a blender, but, literally, passing it | 0:39:31 | 0:39:34 | |
the last minute when it's still warm. | 0:39:34 | 0:39:36 | |
Exactly that. And also, notice I didn't load it up | 0:39:36 | 0:39:40 | |
with loads of butter, like some people would do. | 0:39:40 | 0:39:42 | |
Anyway... | 0:39:44 | 0:39:46 | |
-You haven't seen the next dish I'm about to do. -Yeah. | 0:39:46 | 0:39:49 | |
I just think this eats beautifully. | 0:39:49 | 0:39:51 | |
It's fresh, it's clean flavours, and the fennel pollen... | 0:39:51 | 0:39:54 | |
It would be interesting to see what you think about it. | 0:39:54 | 0:39:57 | |
But that is my brill wrapped with spaghetti potato, | 0:39:57 | 0:40:01 | |
heritage tomatoes and classic parsley sauce. | 0:40:01 | 0:40:04 | |
Dorothy would be very happy. | 0:40:04 | 0:40:06 | |
-Good. -Looks fantastic. Looks great. See what it takes like. | 0:40:12 | 0:40:16 | |
-That looks amazing. -Dive into that. -Wow! -Tell us what you think of that. | 0:40:16 | 0:40:20 | |
The key to that... I mean, the colour of that is so vibrant. | 0:40:20 | 0:40:23 | |
Often, when you do a pea soup with parsley, | 0:40:23 | 0:40:25 | |
you want to get that nice colour. | 0:40:25 | 0:40:27 | |
You don't want to heat it up again. | 0:40:27 | 0:40:29 | |
You'd lose the colour in it | 0:40:29 | 0:40:31 | |
and that's the last thing you want. | 0:40:31 | 0:40:33 | |
You want the fish to be just cooked through, | 0:40:33 | 0:40:36 | |
so it doesn't go too soft. | 0:40:36 | 0:40:37 | |
And the potatoes, you want the firmness, different textures. | 0:40:37 | 0:40:41 | |
-Mm. -It's really good? -Is that a sea fish or a river fish? | 0:40:41 | 0:40:45 | |
-Sea. -Sea fish, yeah. | 0:40:45 | 0:40:47 | |
Brill. You can get it in supermarkets. | 0:40:47 | 0:40:50 | |
-It's starting, these... -This time of year I'm getting a lot of it. | 0:40:50 | 0:40:54 | |
And also, turbot would be fantastic. | 0:40:54 | 0:40:56 | |
You could do it with lemon sole fillet as well. | 0:40:56 | 0:40:59 | |
And with a thick or round fish fillet, | 0:40:59 | 0:41:01 | |
-You'd cook it for a bit longer. -Yeah. | 0:41:01 | 0:41:03 | |
-Happy with that? -I can't stop. | 0:41:03 | 0:41:06 | |
But you need one of those fancy machines. | 0:41:06 | 0:41:08 | |
Or a grater. It is harder with a grater. | 0:41:08 | 0:41:10 | |
What do you think of the fennel pollen? | 0:41:10 | 0:41:12 | |
-Delicious. It's really subtle. -It's got a certain sweetness to it. | 0:41:12 | 0:41:16 | |
-So fresh. -And with the tomatoes as well. | 0:41:16 | 0:41:19 | |
So, I can confirm that James Tanner is actually correct. | 0:41:23 | 0:41:26 | |
They are called Dorothy's green tomatoes. Who knew? | 0:41:26 | 0:41:29 | |
Right, now time to join Keith Floyd on his adventures in Italy. | 0:41:29 | 0:41:33 | |
Here's one of me, Hector, | 0:41:37 | 0:41:39 | |
purring through the beautiful countryside of Tuscany | 0:41:39 | 0:41:41 | |
to this little town called Castellina di Chianti. | 0:41:41 | 0:41:45 | |
But in one sense it could be anywhere in Italy. | 0:41:46 | 0:41:49 | |
Why? Because it's now midday and the streets are deserted. | 0:41:49 | 0:41:52 | |
Not a soul to be seen - doubtless all tucked up in restaurants, | 0:41:54 | 0:41:58 | |
tucking in to lunch. | 0:41:58 | 0:41:59 | |
Quite right, too. But let's have a look in here. | 0:41:59 | 0:42:02 | |
HE MOUTHS | 0:42:03 | 0:42:05 | |
This is where the action is - in the restaurants. | 0:42:06 | 0:42:10 | |
Lunch in Italy is a serious business. | 0:42:10 | 0:42:12 | |
It's the main occasion of the day. | 0:42:12 | 0:42:14 | |
None of this making do with a sandwich for them. | 0:42:14 | 0:42:16 | |
These people know what they're about. | 0:42:17 | 0:42:20 | |
They cook and serve, and they chop and trim, | 0:42:27 | 0:42:31 | |
just like the experts they are. | 0:42:31 | 0:42:33 | |
No junk food or fast meals here. | 0:42:38 | 0:42:41 | |
I was so impressed with the place | 0:42:51 | 0:42:53 | |
and so inspired by the lunch I'd had in the restaurant, | 0:42:53 | 0:42:55 | |
I brought the crew back so I could cook something | 0:42:55 | 0:42:58 | |
in the sunny little square in the shadow of the church, | 0:42:58 | 0:43:01 | |
and under the watchful and amused gaze of the local inhabitants, | 0:43:01 | 0:43:05 | |
who clearly thought me loopy for setting up my stall here. | 0:43:05 | 0:43:09 | |
All sensible people should be inside in the kitchen, shouldn't they? | 0:43:09 | 0:43:14 | |
Right, that's my pigeon livers chopped. | 0:43:20 | 0:43:23 | |
This is another of those gutsy, peasanty, | 0:43:23 | 0:43:26 | |
smashing winter-warming Tuscany dishes, | 0:43:26 | 0:43:29 | |
this time with pigeons. | 0:43:29 | 0:43:30 | |
Not the pigeons from St Mark's Square in Venice, I hasten to add, | 0:43:30 | 0:43:33 | |
but plump natural little pigeons that live here in the countryside, | 0:43:33 | 0:43:37 | |
feeding on grapes and corn and things like that. | 0:43:37 | 0:43:39 | |
So this is what we've got, Denis. Fat, plumptious pigeons, OK. | 0:43:39 | 0:43:43 | |
Some finely chopped onion, some Chianti Classico, | 0:43:43 | 0:43:47 | |
which I prefer drinking when it's young. '91, '92 - splendid years. | 0:43:47 | 0:43:51 | |
Some sage, some parsley, | 0:43:51 | 0:43:53 | |
some chopped garlic, chopped celery, | 0:43:53 | 0:43:56 | |
tomato puree, chicken or pigeon or game stock, | 0:43:56 | 0:43:59 | |
and, as I said, the lovely livers which will later enrich the dish. | 0:43:59 | 0:44:04 | |
Right, so what we have to do... | 0:44:04 | 0:44:06 | |
Olive oil into the already warm pan - that's very important indeed, | 0:44:08 | 0:44:11 | |
a little bit of wine into the glass, | 0:44:11 | 0:44:13 | |
because - I've often said it - if it's not good enough to drink, | 0:44:13 | 0:44:17 | |
it's not good enough to cook with, so you'd better try it first. | 0:44:17 | 0:44:21 | |
And it's excellent. It's also 12 o'clock, | 0:44:21 | 0:44:24 | |
so there'll be lots of bells. They do that in Italy. | 0:44:24 | 0:44:27 | |
The sound man's really good at getting them. He's called Echo. | 0:44:27 | 0:44:30 | |
So, phase one, stuff our little pigeons with some sage, | 0:44:30 | 0:44:34 | |
like so. And the other one, too. | 0:44:34 | 0:44:36 | |
-CHURCH BELLS RING -These bells won't matter. | 0:44:36 | 0:44:39 | |
You can't just stop because bells start ringing everywhere. | 0:44:39 | 0:44:42 | |
Salt and pepper on each one, like so. | 0:44:42 | 0:44:45 | |
And then over to here, we pop them in the pot... | 0:44:45 | 0:44:49 | |
..roll them around in the oil... | 0:44:51 | 0:44:53 | |
..and let them slowly, slowly take colour. | 0:44:54 | 0:44:57 | |
Right, turn that up to maximum, now we've got that. | 0:44:57 | 0:45:00 | |
BELLS CONTINUE TO RING | 0:45:00 | 0:45:02 | |
Next phase - never mind the bells - | 0:45:02 | 0:45:04 | |
are some onions which go in, finely chopped onions. | 0:45:04 | 0:45:07 | |
Stir those around as well. | 0:45:10 | 0:45:12 | |
Then some celery, finely chopped celery. | 0:45:12 | 0:45:17 | |
The reason these programmes, this time, are so brilliantly organised | 0:45:17 | 0:45:21 | |
is that, luckily, this time I have my wife helping me. | 0:45:21 | 0:45:24 | |
While I was driving around the countryside, looking at vineyards, | 0:45:24 | 0:45:27 | |
she was here, sweating away, | 0:45:27 | 0:45:28 | |
chopping things up beautifully, like real cooks should do. | 0:45:28 | 0:45:31 | |
So, some garlic into there. | 0:45:31 | 0:45:33 | |
And we'll just let that sweat down for a second or two | 0:45:39 | 0:45:43 | |
till they take on a bit of colour. | 0:45:43 | 0:45:45 | |
And then we add some excellent stock... | 0:45:47 | 0:45:51 | |
..like so. | 0:45:54 | 0:45:55 | |
Another dollop of stock. | 0:45:55 | 0:45:58 | |
As I've said... Back to me, Denis, for a second. | 0:45:59 | 0:46:02 | |
..they do take a great deal of care here over their food. | 0:46:02 | 0:46:05 | |
They wouldn't use bouillon cubes and things like that, | 0:46:05 | 0:46:07 | |
they will be using the livers and every natural ingredient they can. | 0:46:07 | 0:46:11 | |
Sorry about my hair, but I'm not one of those | 0:46:11 | 0:46:13 | |
who has a spray fix before we start. | 0:46:13 | 0:46:15 | |
Then a drop of red wine - | 0:46:15 | 0:46:18 | |
Chianti, cos we are in the Chianti-producing region, | 0:46:18 | 0:46:21 | |
so we add a drop of that. | 0:46:21 | 0:46:23 | |
OK. Then we add a little bit of tomato puree. | 0:46:25 | 0:46:29 | |
Stir that in. | 0:46:31 | 0:46:33 | |
And then, finally, we add our very finely chopped pigeon livers | 0:46:35 | 0:46:41 | |
which will give it a richness and a subtlety of flavour | 0:46:41 | 0:46:45 | |
that will be quite exceptional when it's all cooked. | 0:46:45 | 0:46:49 | |
That's just the first phase of the dish, so the lid goes on. | 0:46:49 | 0:46:53 | |
The lid goes on. | 0:46:53 | 0:46:55 | |
That simmers away for probably, I'd say, | 0:46:55 | 0:46:58 | |
about three-quarters of an hour. | 0:46:58 | 0:47:00 | |
Then we go on to the next phase. | 0:47:00 | 0:47:02 | |
Hmm, delicious! It's really good, this wine. | 0:47:09 | 0:47:13 | |
Anyway, 45 minutes have passed. Let's see how we're getting on. | 0:47:13 | 0:47:17 | |
Ah, Denis, a loving, fat close-up in there. That looks good to me. | 0:47:19 | 0:47:23 | |
That looks very good. The pigeons are golden, the sauce is rich. | 0:47:23 | 0:47:27 | |
Let me just taste it to see if it's OK. | 0:47:27 | 0:47:30 | |
Which it is. Splendid. So, on to phase two. | 0:47:34 | 0:47:37 | |
Phase two, we take the pigeons out... | 0:47:37 | 0:47:40 | |
..and keep them warm in this earthenware pot... | 0:47:41 | 0:47:44 | |
..with a little of this wonderful, rich, giblet-flavoured sauce. | 0:47:48 | 0:47:54 | |
So, we'll have a bit of that. | 0:47:54 | 0:47:55 | |
OK, that will stay warm, simmering gently away. | 0:48:01 | 0:48:04 | |
Now, next phase. | 0:48:04 | 0:48:06 | |
And this is a Tuscany form of risotto, very interesting. | 0:48:06 | 0:48:10 | |
You have to realise that I learn these things | 0:48:10 | 0:48:12 | |
seconds before the camera turns over, | 0:48:12 | 0:48:14 | |
so this, to me, is a learning day today, and a very exciting one, | 0:48:14 | 0:48:17 | |
because we're going to add the rice | 0:48:17 | 0:48:18 | |
into this wonderful, rich pigeon stock... | 0:48:18 | 0:48:22 | |
..like so. | 0:48:25 | 0:48:27 | |
Then, to make it creamy and superb, | 0:48:28 | 0:48:32 | |
we're going to add a splendid knob of butter... | 0:48:32 | 0:48:35 | |
..like so. | 0:48:37 | 0:48:39 | |
Let that melt and cook away. | 0:48:40 | 0:48:43 | |
All you need to do at this stage | 0:48:43 | 0:48:44 | |
is bring the stock or the sauce to the boil, | 0:48:44 | 0:48:49 | |
then the second it's come to the boil, | 0:48:49 | 0:48:51 | |
turn it right back, so the rice cooks in the... | 0:48:51 | 0:48:54 | |
What's the word? ..the residual heat. | 0:48:54 | 0:48:57 | |
"Residual heat" - that's one for those | 0:48:57 | 0:48:59 | |
who like to show I know words of more than one syllable! | 0:48:59 | 0:49:03 | |
The rice should have absorbed all of the wonderful juices | 0:49:09 | 0:49:12 | |
and be quite well cooked. Let's have a look and see. | 0:49:12 | 0:49:14 | |
That's what we're looking for. We've got it. | 0:49:18 | 0:49:20 | |
One more thing to add to that now is the cheese - | 0:49:20 | 0:49:23 | |
the grated, hard, sheep's cheese of the region. | 0:49:23 | 0:49:27 | |
You'll be making this in England or America, | 0:49:27 | 0:49:29 | |
so just use sheep's cheese. | 0:49:29 | 0:49:31 | |
Don't worry about the actual name of the sheep. | 0:49:31 | 0:49:33 | |
Right, that's quickly absorbed into the juices and into the cheese. | 0:49:45 | 0:49:50 | |
So we'll present the dish now. Hold on. | 0:49:50 | 0:49:52 | |
First thing...rice on to the plate. | 0:49:52 | 0:49:57 | |
It's a risotto. | 0:50:01 | 0:50:04 | |
I'll say that again. It is a RISOTTO! | 0:50:04 | 0:50:06 | |
Cos you forget, you know. And down to here... | 0:50:08 | 0:50:11 | |
This is what we do in kitchens. You always clean the plates. | 0:50:12 | 0:50:15 | |
Especially when your head's down, you have to speak up. | 0:50:15 | 0:50:17 | |
It's Teach Yourself How To Make Cookery Programmes On Television. | 0:50:17 | 0:50:21 | |
Very hard to do indeed. | 0:50:21 | 0:50:22 | |
Next thing, we add the pigeons. | 0:50:22 | 0:50:25 | |
There's nothing I can do about my shadow here. | 0:50:26 | 0:50:29 | |
Everywhere I go, I get a shadow in the thing. | 0:50:29 | 0:50:31 | |
The pigeon goes on there, like so. | 0:50:31 | 0:50:33 | |
ENGINE ROARS | 0:50:33 | 0:50:35 | |
The next one goes on. That's a Mobylette going home to lunch. | 0:50:35 | 0:50:38 | |
That's what they do here in Italy. | 0:50:38 | 0:50:40 | |
And then... | 0:50:42 | 0:50:43 | |
..our final thing. | 0:50:45 | 0:50:47 | |
I'm doing this in a very curious way | 0:50:48 | 0:50:49 | |
to try and get the lovely sunlight on to the food, you see. | 0:50:49 | 0:50:52 | |
The rich sauce... | 0:50:52 | 0:50:54 | |
..goes over the top... | 0:50:58 | 0:51:00 | |
..of the pot-roasted pigeons | 0:51:01 | 0:51:04 | |
with Chianti Classico, the giblets, the rice, | 0:51:04 | 0:51:08 | |
the shadow of the ladle across the plate, | 0:51:08 | 0:51:11 | |
the shadow of the church in the cameraman's eyes. | 0:51:11 | 0:51:14 | |
Poetry, food and Tuscany almost in motion! | 0:51:14 | 0:51:18 | |
There's so much to see as you drive through Tuscany, | 0:51:26 | 0:51:29 | |
with its rolling, silvery-green hills, | 0:51:29 | 0:51:31 | |
sloping vineyards and, every few kilometres, | 0:51:31 | 0:51:34 | |
another ancient hill-top town. | 0:51:34 | 0:51:37 | |
And since it's Sunday, my day off, I think I'll play tourists! | 0:51:37 | 0:51:41 | |
HE PLAYS TUNE ON BOTTLES | 0:51:42 | 0:51:45 | |
APPLAUSE | 0:53:01 | 0:53:05 | |
Great fun indeed, but it was time to move on. | 0:53:08 | 0:53:11 | |
On these long drives, though, | 0:53:13 | 0:53:15 | |
one has to stop occasionally when nature calls. | 0:53:15 | 0:53:17 | |
And what better excuse to get some fresh mountain air | 0:53:18 | 0:53:21 | |
and have a light snack? | 0:53:21 | 0:53:23 | |
Hundreds of years ago, when I was a kid, | 0:53:25 | 0:53:28 | |
one of my favourite school dinners had white haricot beans in them. | 0:53:28 | 0:53:31 | |
And here, in Tuscany, they're very fond of haricot beans as well. | 0:53:31 | 0:53:34 | |
A smashing substantial lunch or a late breakfast, | 0:53:34 | 0:53:37 | |
especially when you've been walking in the fresh air and having fun, | 0:53:37 | 0:53:40 | |
is, quite simply, coarsely-ground, fried sausages, | 0:53:40 | 0:53:43 | |
lovely, beautiful, thick pork sausages fried in olive oil. | 0:53:43 | 0:53:47 | |
You add to that a couple of cloves of garlic. | 0:53:47 | 0:53:51 | |
Stir that round so the oil gets a good garlicky flavour. | 0:53:51 | 0:53:54 | |
Then you add some sage, | 0:53:54 | 0:53:56 | |
which they're very fond of around here as well. | 0:53:56 | 0:53:59 | |
Then, quite simply, some fresh, uncooked tomato sauce. | 0:53:59 | 0:54:04 | |
That goes in like that. | 0:54:05 | 0:54:07 | |
And that's just tomatoes that have been blanched in boiling water, | 0:54:09 | 0:54:13 | |
skinned and then crushed up. | 0:54:13 | 0:54:15 | |
Absolutely smashing things. Turn the gas up to maximum... | 0:54:16 | 0:54:19 | |
..like so, and then add a few spoonfuls | 0:54:21 | 0:54:25 | |
of cooked, white flageolets, | 0:54:25 | 0:54:27 | |
just cooked in chicken stock or water | 0:54:27 | 0:54:30 | |
with a bit of olive oil and salt. | 0:54:30 | 0:54:32 | |
Let that bubble away for about ten minutes, just until it's hot. | 0:54:34 | 0:54:38 | |
And you could feed your friends, if you have any, | 0:54:38 | 0:54:42 | |
or a film crew like I've got to put up with all day. | 0:54:42 | 0:54:45 | |
They'll probably eat all of this in a minute. | 0:54:45 | 0:54:48 | |
Just let that bubble, bubble, bubble. | 0:54:48 | 0:54:50 | |
Although it looks very similar to the sort of thing you can buy | 0:54:52 | 0:54:56 | |
in your local nine till nine o'clock shop at home in a tin, | 0:54:56 | 0:55:00 | |
I can assure you the olive oil and the lovely pork sausages | 0:55:00 | 0:55:03 | |
make it taste quite different from that wonderful product | 0:55:03 | 0:55:06 | |
that we all love and know so well. | 0:55:06 | 0:55:09 | |
There. | 0:55:09 | 0:55:11 | |
It's like a Tuscan sunset! | 0:55:11 | 0:55:13 | |
Great stuff from Keith there. | 0:55:23 | 0:55:25 | |
Now, as ever on Best Bites, we're looking back | 0:55:25 | 0:55:27 | |
at some of the best recipes from the Saturday Kitchen archives. | 0:55:27 | 0:55:30 | |
Still to come on today's show, | 0:55:30 | 0:55:31 | |
Atul Kochhar and Ken Hom battle it out | 0:55:31 | 0:55:34 | |
for the glory of the omelette challenge, | 0:55:34 | 0:55:36 | |
Rachel Allen is here with a delicious lamb dish. | 0:55:36 | 0:55:39 | |
She pan-fries lamb cutlets and makes a mash with chickpea, | 0:55:39 | 0:55:42 | |
caramelised onions and smoked paprika, | 0:55:42 | 0:55:44 | |
and serves with a red wine sauce. | 0:55:44 | 0:55:46 | |
And finally, actor and comedian Mathew Horne faces | 0:55:46 | 0:55:49 | |
his food heaven or his food hell. | 0:55:49 | 0:55:51 | |
Did he get his food heaven, whole baked sea bream with a baby spinach, | 0:55:51 | 0:55:54 | |
new potato and parsley salad, or his food hell, | 0:55:54 | 0:55:56 | |
mini pavlovas with vanilla cream and strawberry sauce? | 0:55:56 | 0:56:00 | |
You can find out what he got at the end of the show. | 0:56:00 | 0:56:02 | |
Now time for a TV cookery legend. It's the amazing Madhur Jaffrey. | 0:56:02 | 0:56:08 | |
Madhur Jaffrey, great to have you on the show. | 0:56:08 | 0:56:10 | |
It's been so long, over a year since we've last seen you. | 0:56:10 | 0:56:13 | |
-Has it been that long? -It is. -I can't remember. | 0:56:13 | 0:56:15 | |
-But I feel it was yesterday, yeah. -There you go. | 0:56:15 | 0:56:19 | |
-What are we cooking? -We're starting with jalfrezi. | 0:56:19 | 0:56:22 | |
-Jalfrezi. -That Bengali-Anglo-Indian wonderful dish. | 0:56:22 | 0:56:25 | |
We're going to start right away. So, I'm going to chop an onion. | 0:56:25 | 0:56:29 | |
If you would like, you can cut up the potato for me. | 0:56:29 | 0:56:32 | |
Do something, if you would like? OK, I can do that. | 0:56:32 | 0:56:34 | |
-Yes, please. Oh, the wrong thing. -DO you want a little knife? | 0:56:34 | 0:56:38 | |
Yeah, this is fine, this is fine. | 0:56:38 | 0:56:40 | |
-OK. -OK. I think this may be too big an onion, | 0:56:40 | 0:56:42 | |
but we'll take what we can get here. | 0:56:42 | 0:56:45 | |
You want me to do the beef? I'll do the beef. | 0:56:45 | 0:56:46 | |
-All right, you can do the beef. -This is already pre-cooked beef. | 0:56:46 | 0:56:50 | |
This is... You can do this with leftover beef. | 0:56:50 | 0:56:53 | |
You can do this with leftover lamb - that's fine, too. | 0:56:53 | 0:56:56 | |
Any of these will do, but you can make it fresh. | 0:56:56 | 0:56:58 | |
If you have nothing else, you can cook some beef, | 0:56:58 | 0:57:01 | |
just the amount you need. And you can even boil it. | 0:57:01 | 0:57:04 | |
In India, very often, they will boil it with a little salt | 0:57:04 | 0:57:07 | |
and then proceed with the dish. | 0:57:07 | 0:57:10 | |
Has jalfrezi always got meat in it? Or can it sometimes have fish? | 0:57:10 | 0:57:13 | |
No, no. Actually, it always has meat in it. | 0:57:13 | 0:57:16 | |
It's leftover meat, traditionally, with spices. | 0:57:16 | 0:57:19 | |
But you can add potatoes. | 0:57:19 | 0:57:22 | |
The variation here is the potatoes and that makes such a difference. | 0:57:22 | 0:57:27 | |
That's what we're going to do. OK. | 0:57:27 | 0:57:28 | |
And, of course, the spices which we use in India, | 0:57:28 | 0:57:31 | |
and everybody uses the spices, | 0:57:31 | 0:57:33 | |
whether you're Indian or Anglo-Indian or whatever - | 0:57:33 | 0:57:37 | |
if you live in India, you're sucked into this wonderful world of spices. | 0:57:37 | 0:57:40 | |
-Yeah. -All right. I'm going to put this here. | 0:57:40 | 0:57:42 | |
-You're using oil. Could you use ghee with that or not? -No, no. | 0:57:42 | 0:57:45 | |
-You don't want to get fat. -LAUGHTER | 0:57:45 | 0:57:47 | |
-You don't use ghee. -You don't want to get fat? -No, no. | 0:57:47 | 0:57:50 | |
So, now...all right, you put in... | 0:57:50 | 0:57:53 | |
-Speak for yourself! -LAUGHTER | 0:57:53 | 0:57:55 | |
-What's in there? -Cumin seeds. -Cumin seeds. | 0:57:55 | 0:57:58 | |
That's what's going to give it the flavour, plus the chilli. | 0:57:58 | 0:58:01 | |
Meanwhile, the cumin seeds sizzle for five seconds... | 0:58:01 | 0:58:03 | |
This is what lots of people don't do - they don't toast the spices. | 0:58:03 | 0:58:06 | |
Right - you have to let them sizzle. | 0:58:06 | 0:58:08 | |
They turn slightly brown and exciting. | 0:58:08 | 0:58:11 | |
Now you put in the onions. | 0:58:11 | 0:58:13 | |
And I will put in the potatoes as soon as... | 0:58:15 | 0:58:18 | |
As soon as I've done them. I'm doing my best. | 0:58:18 | 0:58:21 | |
No, you haven't started on the potatoes. | 0:58:21 | 0:58:24 | |
LAUGHTER | 0:58:24 | 0:58:26 | |
-You're on the wrong vegetable right now. -Oh, right - sorry. | 0:58:26 | 0:58:30 | |
LAUGHTER | 0:58:30 | 0:58:32 | |
-All right. -I'm doing them now. Potato - this is precooked potato. | 0:58:32 | 0:58:35 | |
Yeah, this is boiled potatoes. The chillies... | 0:58:35 | 0:58:38 | |
Now, if people are not very used to green chillies, get them very fine. | 0:58:38 | 0:58:43 | |
Yeah. | 0:58:43 | 0:58:45 | |
You put the seeds in, the lot? | 0:58:45 | 0:58:47 | |
Oh, yes - we never throw away the seeds. | 0:58:47 | 0:58:49 | |
What's the point of a chilli if you don't eat the seeds? | 0:58:49 | 0:58:52 | |
-All right. -Precisely. | 0:58:52 | 0:58:54 | |
That's what I've been trying to tell everybody for years, see? | 0:58:54 | 0:58:57 | |
I'll start stirring that. | 0:58:57 | 0:58:59 | |
Don't they, in Indian cooking, use a lot of onions, or not? | 0:58:59 | 0:59:02 | |
-Is that just...? -No, no. There are dishes without onions. | 0:59:02 | 0:59:04 | |
There are whole groups of people that don't eat onions and garlic. | 0:59:04 | 0:59:08 | |
Some people like onions in some things. | 0:59:08 | 0:59:10 | |
You don't put onions in a lot of vegetables, | 0:59:10 | 0:59:12 | |
but you do very often with meat. | 0:59:12 | 0:59:15 | |
-All right. -So, whereabouts is this from in India? What region? | 0:59:15 | 0:59:18 | |
It's really from Bengal. It's the Anglo-England community in Bengal. | 0:59:18 | 0:59:22 | |
Our dishes are very specific to specific areas, | 0:59:22 | 0:59:25 | |
specific people, | 0:59:25 | 0:59:26 | |
and this is really an Anglo-Indian dish from Calcutta, actually. | 0:59:26 | 0:59:31 | |
-All right. -So, this is precooked potato. | 0:59:31 | 0:59:33 | |
Precooked diced potato and chillies | 0:59:33 | 0:59:36 | |
and I'm going to let the whole thing brown a bit in this oil. | 0:59:36 | 0:59:42 | |
-And I'm using... -You want me to do the...? | 0:59:42 | 0:59:45 | |
You can start the squash or the broccoli. | 0:59:45 | 0:59:48 | |
-HE COUGHS -In a hot pan. -Yeah. | 0:59:48 | 0:59:50 | |
The chilli - ah, it's lovely, clears the head. Wonderful! | 0:59:50 | 0:59:55 | |
LAUGHTER | 0:59:55 | 0:59:57 | |
-You see? It's clearing the head. -It's clearing a lot of things! | 0:59:57 | 1:00:00 | |
What's going in here, this stuff? | 1:00:00 | 1:00:02 | |
-Er, yes - you've got oil in there? -Yes, that's oil. | 1:00:02 | 1:00:04 | |
So, it's mustard seeds and asafoetida. | 1:00:04 | 1:00:08 | |
-Which is...? -Asafoetida is...a resin, | 1:00:08 | 1:00:12 | |
and it's like truffles or garlic, if you want to get more mundane, | 1:00:12 | 1:00:18 | |
but it has that extra depth and aroma, which we love in India. | 1:00:18 | 1:00:22 | |
So that's going in there. Then the idea is we brown this off, first? | 1:00:22 | 1:00:26 | |
Brown it for a few minutes | 1:00:26 | 1:00:28 | |
-and then we can just let it cook till it's soft. -OK. | 1:00:28 | 1:00:32 | |
Now, I mentioned actress, TV cook, everything. | 1:00:32 | 1:00:37 | |
You're bringing out books as well as films. | 1:00:37 | 1:00:39 | |
Tell us about your latest book. | 1:00:39 | 1:00:41 | |
This is from my latest book, by the way - Curry Easy. | 1:00:41 | 1:00:44 | |
-Funny, that(!) -LAUGHTER | 1:00:44 | 1:00:47 | |
-It's everything made easy for you, you know? -Yes, thank you! | 1:00:47 | 1:00:50 | |
So you can do it with great convenience | 1:00:50 | 1:00:53 | |
and anybody else can do it. | 1:00:53 | 1:00:54 | |
So, I picked dishes from India that are simple to make, | 1:00:54 | 1:00:58 | |
very simple, like this. | 1:00:58 | 1:01:00 | |
-People think Indian food... It is complicated, or...? -No. | 1:01:00 | 1:01:04 | |
No, it can be, like French food can. | 1:01:04 | 1:01:07 | |
You can take two days to make a dish | 1:01:07 | 1:01:09 | |
and you can take ten minutes to make a dish. | 1:01:09 | 1:01:12 | |
Like coq au vin, you see? | 1:01:12 | 1:01:14 | |
Coq au vin? No, no, no, not coq au vin. | 1:01:14 | 1:01:18 | |
All right, so I've let this brown a little bit, | 1:01:18 | 1:01:21 | |
now I'm going to put all the diced meat. | 1:01:21 | 1:01:24 | |
Now, I've got my spices in there. | 1:01:24 | 1:01:26 | |
I'm just going to put a little bit of water in here. | 1:01:26 | 1:01:28 | |
-A touch of water in there? -Yeah, yeah. | 1:01:28 | 1:01:30 | |
You have to put enough water to let it cook. | 1:01:30 | 1:01:33 | |
-Then just cook that. -Yeah. So, now, this... | 1:01:33 | 1:01:35 | |
You go on stirring this. I will add salt and pepper to this. | 1:01:35 | 1:01:40 | |
It doesn't need anything else, you see? | 1:01:40 | 1:01:43 | |
It's one main spice, which is cumin, and that's it, | 1:01:43 | 1:01:46 | |
so...not every Indian food has 20 spices. | 1:01:46 | 1:01:50 | |
People are mistaken when they think that. | 1:01:50 | 1:01:53 | |
All right, salt and pepper. | 1:01:53 | 1:01:55 | |
Now, I've got my broccoli here. You want this cut up into florets? | 1:01:55 | 1:01:58 | |
-Yes. -Yeah? So, apart from your cookbooks and bits and pieces, | 1:01:58 | 1:02:01 | |
you're still doing films? | 1:02:01 | 1:02:03 | |
-I'm still doing films. -Yeah. -I had a film come out in August. | 1:02:03 | 1:02:07 | |
I have a film coming out in November. | 1:02:07 | 1:02:09 | |
This is a good year for me - one book, two films. | 1:02:09 | 1:02:13 | |
One book, two films. But you still do a lot of writing as well. | 1:02:13 | 1:02:16 | |
I still do a lot of writing. | 1:02:16 | 1:02:18 | |
I write for magazines and newspapers. | 1:02:18 | 1:02:20 | |
Um...you know, that goes on. | 1:02:20 | 1:02:23 | |
All right. So, now, the secret is to just let it sit around and brown. | 1:02:24 | 1:02:29 | |
So what have we got here? This is for the broccoli. | 1:02:29 | 1:02:32 | |
The broccoli has mustard seeds, cumin seeds and asafoetida, | 1:02:32 | 1:02:37 | |
the same wonderful spice. | 1:02:37 | 1:02:38 | |
By the way, this spice comes from Afghanistan, | 1:02:38 | 1:02:42 | |
so if there's too much war there, we'll stop getting it, | 1:02:42 | 1:02:44 | |
so we better not have war. | 1:02:44 | 1:02:46 | |
-That's a good excuse! -That's my dream - for no war. | 1:02:46 | 1:02:51 | |
There we go. Big pot - in goes the broccoli, like that. | 1:02:51 | 1:02:55 | |
-Yeah. Now... -And the secret is - particularly like Chinese food - | 1:02:55 | 1:02:58 | |
you don't add too much oil. You just add a touch of water. | 1:02:58 | 1:03:00 | |
A touch of water, cover, and just let it cook through. | 1:03:00 | 1:03:03 | |
There you go. So, we'll leave that cooking. | 1:03:03 | 1:03:06 | |
And we leave this cooking. | 1:03:06 | 1:03:08 | |
-You've got coriander in there. -I'm going to put coriander, | 1:03:08 | 1:03:10 | |
then you have to put salt, sugar and chilli powder. | 1:03:10 | 1:03:14 | |
Salt, sugar, chilli powder. That's going in the...? | 1:03:14 | 1:03:16 | |
So, it's slightly sweet, slightly sour. | 1:03:16 | 1:03:19 | |
It's going to get sour from the yoghurt, | 1:03:19 | 1:03:21 | |
which we'll put in at the end. | 1:03:21 | 1:03:23 | |
If people haven't got butternut squash, | 1:03:23 | 1:03:25 | |
could they use courgettes, or any other type of veg? | 1:03:25 | 1:03:27 | |
Yes, yes - any pumpkin-y thing. Anything that's in that family. | 1:03:27 | 1:03:32 | |
You can use pumpkin. In fact, in Bangladesh, | 1:03:32 | 1:03:34 | |
where this dish is from, they would use pumpkin. | 1:03:34 | 1:03:37 | |
-Right. -So, when it's done, when it's tender, | 1:03:37 | 1:03:41 | |
you put in the yoghurt, | 1:03:41 | 1:03:42 | |
and you stir it about till the yoghurt just disappears. | 1:03:42 | 1:03:46 | |
OK. So, the idea is we just get a bit of colour on the broccoli. | 1:03:46 | 1:03:50 | |
So, what's next for Madhur, then? What's next on the cards for you? | 1:03:50 | 1:03:53 | |
Are you going to do more filming or...? | 1:03:53 | 1:03:55 | |
I'm going to do more filming. I'm hoping to start another cookbook. | 1:03:55 | 1:04:01 | |
In fact, it's in the works, actually. | 1:04:01 | 1:04:03 | |
I never stop. There's always one in the oven. | 1:04:03 | 1:04:05 | |
Where do you base yourself, now? Where do you base yourself? | 1:04:05 | 1:04:07 | |
I'm in New York. I'm in New York. | 1:04:07 | 1:04:09 | |
I live in the Village, which is the southern end | 1:04:09 | 1:04:12 | |
of the island of Manhattan. | 1:04:12 | 1:04:14 | |
See what I'm doing? I'm sort of slightly mashing it up. | 1:04:14 | 1:04:18 | |
It's really going to be yummy. | 1:04:18 | 1:04:20 | |
And I let a crust form at the bottom. | 1:04:20 | 1:04:22 | |
-So, it is like a hash sort of thing. -It's a real hash. | 1:04:24 | 1:04:27 | |
And you can have it with just a little ketchup. | 1:04:27 | 1:04:31 | |
Or you can have it with these vegetables. | 1:04:31 | 1:04:33 | |
A fried egg on the top. | 1:04:33 | 1:04:34 | |
Or a fried egg on the top, or poached egg on the top. | 1:04:34 | 1:04:38 | |
It's wonderful. | 1:04:38 | 1:04:39 | |
Right, so I'm nearly there with our... | 1:04:41 | 1:04:43 | |
This cooked straightaway, this squash. It's quite simple. | 1:04:43 | 1:04:47 | |
So, I put the sugar, the salt and the chilli in there. | 1:04:47 | 1:04:49 | |
-OK, now you put the yoghurt. -A bit of yoghurt. | 1:04:49 | 1:04:52 | |
And stir it in until it disappears. | 1:04:52 | 1:04:55 | |
And then put the green coriander. | 1:04:55 | 1:04:58 | |
And this is eaten as a kind of relish, | 1:04:58 | 1:05:00 | |
so you have it with other foods, | 1:05:00 | 1:05:02 | |
because it provides a chutney-like, wonderful taste. | 1:05:02 | 1:05:06 | |
-This could be hot or cold, then, I suppose. -Yeah, exactly. -Right. | 1:05:06 | 1:05:10 | |
I always like to taste things, just to make sure there's enough salt. | 1:05:12 | 1:05:16 | |
Mm... | 1:05:19 | 1:05:21 | |
Good? | 1:05:21 | 1:05:22 | |
Yummy. | 1:05:22 | 1:05:24 | |
-There you go. -Mm. I would put a little more salt. | 1:05:24 | 1:05:27 | |
-Would you like to taste it? -I always like more salt. | 1:05:27 | 1:05:31 | |
-I did it for you, actually. -Thank you. | 1:05:31 | 1:05:33 | |
You always say, "Not enough salt." | 1:05:34 | 1:05:36 | |
HE COUGHS | 1:05:36 | 1:05:37 | |
-Whoa! Bit of a kick, isn't there? -Yeah. | 1:05:39 | 1:05:42 | |
Green chillies provide the kick. | 1:05:42 | 1:05:44 | |
-COUGHING: -No, it's fine. | 1:05:44 | 1:05:46 | |
-LAUGHTER -I hope you're all right. | 1:05:46 | 1:05:48 | |
-It's lovely, yeah. -For you, less green chillies, next time. | 1:05:48 | 1:05:52 | |
It's great. Right, a bit of this on the side? Where do you want this? | 1:05:52 | 1:05:56 | |
In fact, don't tell me. Where do you want it? | 1:05:56 | 1:05:59 | |
-Just here. -There? -There. | 1:05:59 | 1:06:01 | |
-All right. That's good. -Bit of that. | 1:06:01 | 1:06:04 | |
And then we can have the broccoli here. | 1:06:04 | 1:06:07 | |
OK, I'll do that. | 1:06:07 | 1:06:10 | |
This could be the new cooking programme. | 1:06:12 | 1:06:15 | |
-OK. -There you go. -And then that along there. | 1:06:15 | 1:06:17 | |
-What, you want me to plate that one as well? -Yes. -All right. | 1:06:17 | 1:06:21 | |
You have the big reach. | 1:06:21 | 1:06:22 | |
Fair enough. Do we need to put anything else in there? | 1:06:22 | 1:06:25 | |
-No. -Coriander? -Oh, yeah, sure. | 1:06:25 | 1:06:28 | |
This is always good. You know why we do it? | 1:06:28 | 1:06:31 | |
It's full of vitamins, that's why we do use all this coriander. | 1:06:31 | 1:06:35 | |
Like you said, just fried off in oil, | 1:06:35 | 1:06:37 | |
don't need to use any of that ghee? | 1:06:37 | 1:06:39 | |
No, no, no. | 1:06:39 | 1:06:40 | |
No, we don't. | 1:06:40 | 1:06:42 | |
LAUGHTER | 1:06:42 | 1:06:43 | |
Remind us what that is again. | 1:06:43 | 1:06:45 | |
MADHUR LAUGHS | 1:06:45 | 1:06:46 | |
-Remind us what that is again. -All right, this is done. | 1:06:46 | 1:06:50 | |
-Yeah, remind us what it is, again. -Oh, what is it? | 1:06:50 | 1:06:52 | |
People are just waking up. | 1:06:52 | 1:06:54 | |
Good morning! | 1:06:54 | 1:06:55 | |
Jalfrezi, this is jalfrezi. | 1:06:55 | 1:06:57 | |
Jalfrezi, without butter - but you can use it, possibly, | 1:06:57 | 1:07:00 | |
-when she's not looking. -No ghee. | 1:07:00 | 1:07:02 | |
Lovely! Right, over here. Have a seat over here, Madhur. | 1:07:07 | 1:07:10 | |
-OK. -There you go. This is for you. -Thank you. -There you go. | 1:07:10 | 1:07:14 | |
-Jalfrezi for breakfast. There you go. -Lovely! | 1:07:14 | 1:07:18 | |
Your first cooking programme - | 1:07:18 | 1:07:20 | |
blow your socks off when you have jalfrezi for breakfast. | 1:07:20 | 1:07:23 | |
-Dive in to that, tell us what you think. -Goodness. | 1:07:23 | 1:07:25 | |
-Like you say, that butternut squash, you can have that hot or cold. -Yes. | 1:07:25 | 1:07:29 | |
With cold meats, stuff like that? | 1:07:29 | 1:07:30 | |
-Exactly. -Mm! | 1:07:30 | 1:07:32 | |
It is hot and spicy, isn't it? | 1:07:32 | 1:07:34 | |
-I love chilli, though. -Ah! -Try some of that stuff. | 1:07:34 | 1:07:37 | |
But it is...has got a little kick in there, | 1:07:37 | 1:07:40 | |
-those little green chillies. -Mm... It's so light as well, though. | 1:07:40 | 1:07:43 | |
That's it. If you don't cook it | 1:07:43 | 1:07:45 | |
in a lot of oil - or GHEE - then it's light. | 1:07:45 | 1:07:48 | |
-Mm! Oh... -Happy with that? -I have to pass it on now! | 1:07:48 | 1:07:52 | |
Madhur Jaffrey doing a great job of keeping James Martin in check. | 1:07:57 | 1:08:00 | |
Right, now, time to see Atul Kochhar and Ken Hom | 1:08:00 | 1:08:02 | |
take on the omelette challenge, | 1:08:02 | 1:08:04 | |
and I'd recommend getting comfortable, | 1:08:04 | 1:08:06 | |
as Ken isn't usually that quick. | 1:08:06 | 1:08:09 | |
Let's get down to business. All the chefs that come on the show | 1:08:09 | 1:08:12 | |
battle it out against the clock and test how fast | 1:08:12 | 1:08:14 | |
they can make a simple three-egg omelette. | 1:08:14 | 1:08:16 | |
I say simple, but Gennaro Contaldo did it in a new record time | 1:08:16 | 1:08:19 | |
of 16.36 seconds last week, an incredible time. | 1:08:19 | 1:08:22 | |
-Ken, do you think you can beat it? -This is my hell. | 1:08:22 | 1:08:25 | |
-You're down near Watford at the moment. -I am really down. | 1:08:25 | 1:08:29 | |
-You don't like this bit, do you? -I hate it! | 1:08:29 | 1:08:32 | |
-You're getting back at me. -Atul, 40 seconds. | 1:08:32 | 1:08:36 | |
-You've got to do it quicker than that. -I will try my best. | 1:08:36 | 1:08:39 | |
-Come on, guys! Come on! -It's not a race or something. | 1:08:39 | 1:08:43 | |
We taste them to make sure it's an omelette and not scrambled eggs. | 1:08:43 | 1:08:46 | |
As usual, from now on, we're going to put clocks on the screens. | 1:08:46 | 1:08:49 | |
You at home can see it, but these guys can't. | 1:08:49 | 1:08:52 | |
-Are you ready? -BOTH: -Yes. | 1:08:52 | 1:08:54 | |
After three. Three, two, one. Go. | 1:08:54 | 1:08:57 | |
Come on, guys. | 1:08:57 | 1:08:59 | |
GUESTS SHOUT ENCOURAGEMENT | 1:08:59 | 1:09:01 | |
-Quick as you can, Ken. -Yes. | 1:09:01 | 1:09:04 | |
Three eggs, in your own time, Ken. | 1:09:06 | 1:09:08 | |
In your own time, you know! | 1:09:08 | 1:09:10 | |
-Come on, Ken. -You're terrible! | 1:09:10 | 1:09:13 | |
-You're terrible. -EastEnders will be on in a minute, hurry up. | 1:09:13 | 1:09:16 | |
-What have you put in there? Oh, tomatoes! Ah! -He's cheating! | 1:09:22 | 1:09:26 | |
It's not, it's my omelette. | 1:09:26 | 1:09:28 | |
There you go. | 1:09:28 | 1:09:30 | |
Quick as you can, make sure it's cooked, please. | 1:09:30 | 1:09:33 | |
GONG SOUNDS | 1:09:33 | 1:09:34 | |
He's good, he's good! | 1:09:34 | 1:09:36 | |
Ah! Oh! Disaster! | 1:09:36 | 1:09:39 | |
LAUGHTER | 1:09:39 | 1:09:42 | |
I need my wok! I need my wok! | 1:09:42 | 1:09:44 | |
Take the wok away from him, he's lost. | 1:09:44 | 1:09:47 | |
GONG SOUNDS | 1:09:48 | 1:09:50 | |
What is this? | 1:09:53 | 1:09:55 | |
I made a masala omelette, James. | 1:09:55 | 1:09:57 | |
-KEN LAUGHS -You have to say sorry to Ken. | 1:09:57 | 1:09:59 | |
-Sorry, Ken, did I hit you? -You did that on purpose! | 1:09:59 | 1:10:02 | |
I have to say, it didn't make all the difference, but anyway. | 1:10:02 | 1:10:06 | |
-That's all right. What is this, Ken? -I don't know! | 1:10:06 | 1:10:09 | |
-It was duck egg, it took time. -I'll put you both in. | 1:10:11 | 1:10:16 | |
-I told you he was feisty today. -Ken, do you think you did it quicker? | 1:10:16 | 1:10:22 | |
-No, definitely not. -You did it quicker. Where are you? | 1:10:22 | 1:10:27 | |
You can take that back to France and put it on your fridge. | 1:10:27 | 1:10:30 | |
You did it in 51 seconds... | 1:10:30 | 1:10:32 | |
-CHEERING -..which is a pretty reasonable time. | 1:10:32 | 1:10:35 | |
Just above Prue there. There you go. | 1:10:35 | 1:10:38 | |
Atul. | 1:10:39 | 1:10:41 | |
-I don't know. -He's gone up. | 1:10:41 | 1:10:44 | |
I'm rubbish at it. | 1:10:44 | 1:10:45 | |
-You did it... -Chinese and an Indian guy making omelettes! | 1:10:47 | 1:10:51 | |
You did it quicker than 40 seconds. | 1:10:51 | 1:10:53 | |
-You did it quicker than anybody on that board. -Really? | 1:10:53 | 1:10:56 | |
-You sound shocked. So am I. -You did it in 35.84 seconds. | 1:10:56 | 1:11:01 | |
CHEERING AND APPLAUSE | 1:11:01 | 1:11:03 | |
-Fantastic! -Unfortunately, he's still at the bottom. | 1:11:03 | 1:11:07 | |
Anyway... | 1:11:07 | 1:11:08 | |
That's actually the fastest I've ever seen Ken do that. | 1:11:12 | 1:11:15 | |
Right, now, time for Rachel Allen with some lovely lamb. | 1:11:15 | 1:11:18 | |
Oh, and Rachel, nothing wrong with a big watch, by the way. | 1:11:18 | 1:11:22 | |
-What are we cooking today? -I'm going to cook lamb cutlets, | 1:11:22 | 1:11:24 | |
gorgeous little lamb cutlets | 1:11:24 | 1:11:26 | |
with a caramelised onion, chickpea, smoked paprika mash. | 1:11:26 | 1:11:30 | |
-OK. -So, I've got chickpeas. -Yeah. | 1:11:30 | 1:11:32 | |
I've got some balsamic vinegar and some red wine | 1:11:32 | 1:11:35 | |
for the little reduction at the end, with some chicken stock. | 1:11:35 | 1:11:37 | |
Onions, garlic, butter, smoked paprika, | 1:11:37 | 1:11:40 | |
thyme, lemon... | 1:11:40 | 1:11:42 | |
And, of course, the lamb. | 1:11:42 | 1:11:44 | |
-You're going to get them on to cook? -I will actually. | 1:11:44 | 1:11:46 | |
I'm going to put some oil in the pan. | 1:11:46 | 1:11:48 | |
-Could you slice the onion, please? -I will do that. | 1:11:48 | 1:11:50 | |
Have you got short of sight lately? | 1:11:50 | 1:11:52 | |
-What? -Your watch is huge. | 1:11:52 | 1:11:54 | |
LAUGHTER | 1:11:54 | 1:11:56 | |
It's just, you know, anyway, right. | 1:11:56 | 1:11:59 | |
Can you see it OK? | 1:11:59 | 1:12:00 | |
Don't worry, I shall get your own back, I shall get your own back. | 1:12:00 | 1:12:03 | |
-I'm just going to season the little lamb cutlets. -Right. -There. | 1:12:03 | 1:12:08 | |
-Pop them into the really nice hot pan. -There you go. | 1:12:08 | 1:12:13 | |
Right, so salt and pepper on those. | 1:12:13 | 1:12:15 | |
-Salt and pepper. -Nice and quick cooking is the secret of that. -Yeah. | 1:12:15 | 1:12:18 | |
And it will only take a few minutes but I want to take them off | 1:12:18 | 1:12:21 | |
-and still have some time for them to rest. -OK. | 1:12:21 | 1:12:24 | |
The onions here, you're going to fry these off. | 1:12:24 | 1:12:27 | |
Thank you. They can just go in here with some oil and some butter. | 1:12:27 | 1:12:31 | |
-OK. -There we go. -Straight in. | 1:12:32 | 1:12:34 | |
They'll take about 20 minutes or so to caramelise. | 1:12:34 | 1:12:37 | |
-I want them to be good and sweet and golden. -There is no garlic in there. | 1:12:37 | 1:12:41 | |
Although we'll put garlic in later, you don't put it in now | 1:12:41 | 1:12:43 | |
-cos otherwise the garlic will burn. -I don't want that to happen. | 1:12:43 | 1:12:46 | |
A bit like the lamb chops at the moment! | 1:12:46 | 1:12:48 | |
LAUGHTER | 1:12:48 | 1:12:49 | |
-They're perfect! -We're all right. That's fine. | 1:12:49 | 1:12:52 | |
I'm going to season the lamb chops on this side | 1:12:52 | 1:12:54 | |
before I turn them. | 1:12:54 | 1:12:56 | |
Then I need to get the chickpeas. | 1:12:56 | 1:12:59 | |
I'm just using two tins of chickpeas, drained. | 1:12:59 | 1:13:02 | |
These are tinned chickpeas, not fresh chickpeas? | 1:13:02 | 1:13:04 | |
Yes, you could, of course, soak your own dried chickpeas and cook them. | 1:13:04 | 1:13:08 | |
Life's too short to do that. | 1:13:08 | 1:13:09 | |
This is a really quick supper, so it's great. | 1:13:09 | 1:13:12 | |
Out of a tin, but I'm going to pop them into boiling water | 1:13:12 | 1:13:15 | |
for a couple of minutes to heat them up again. | 1:13:15 | 1:13:17 | |
While they're heating up I want to show you the other little onions | 1:13:17 | 1:13:19 | |
that have cooked already. | 1:13:19 | 1:13:21 | |
-These have been in for 20 minutes. -And you want me to chop the garlic? | 1:13:21 | 1:13:24 | |
Yeah, a little bit of chopped garlic to add in. And some thyme leaves. | 1:13:24 | 1:13:28 | |
-Right. -And smoked paprika. | 1:13:28 | 1:13:31 | |
Smoked paprika is gorgeous, isn't it? | 1:13:31 | 1:13:33 | |
It is fantastic. There are two types. | 1:13:33 | 1:13:36 | |
The sweet and the hot type. | 1:13:36 | 1:13:39 | |
Yeah, and really you could use either - | 1:13:39 | 1:13:42 | |
whichever you prefer for this. Some garlic, some thyme, lovely. | 1:13:42 | 1:13:48 | |
-You want the garlic in there as well. All of it? -Why not? Thank you. | 1:13:48 | 1:13:52 | |
The lamb we are cooking all on one side. It's probably ready now. | 1:13:52 | 1:13:55 | |
-I like to just cook it on one side! -Should be about ready. | 1:13:55 | 1:14:00 | |
-Lovely. -Just cook it on the other side. | 1:14:00 | 1:14:02 | |
They only want about three or four minutes on both sides. | 1:14:02 | 1:14:04 | |
Yeah, but what you must also remember to do | 1:14:04 | 1:14:07 | |
is to actually cook it on the side, like this, on the fat side, | 1:14:07 | 1:14:10 | |
so they are sitting up, because you do not want raw fat. | 1:14:10 | 1:14:14 | |
-I shall hold that. -Thank you. | 1:14:14 | 1:14:16 | |
-You've been working together, you and Daniel. -Yeah! | 1:14:16 | 1:14:19 | |
It was quite fun, actually. | 1:14:19 | 1:14:21 | |
And Antoine was cooking with us, | 1:14:21 | 1:14:22 | |
and Antoine cut himself while doing the cooking. | 1:14:22 | 1:14:26 | |
We had a good time. It was great, yeah. | 1:14:26 | 1:14:29 | |
-This is for my new series, Home Cooking. -Right. | 1:14:29 | 1:14:33 | |
-It's starting in Ireland on RTE on Monday. -Yeah. | 1:14:33 | 1:14:36 | |
But you can see it here from the 21st on Good Food. | 1:14:36 | 1:14:40 | |
-She's good, isn't she? -LAUGHTER | 1:14:40 | 1:14:43 | |
She's got it written down on the back of her hand. | 1:14:43 | 1:14:45 | |
As well as cooking in my kitchen | 1:14:45 | 1:14:47 | |
and at the cookery school at Ballymaloe, | 1:14:47 | 1:14:50 | |
we filmed in chefs' houses. | 1:14:50 | 1:14:53 | |
-Oh, really? -Wow! -These were Michelin-starred chefs. | 1:14:53 | 1:14:55 | |
-It was great. -He was living in a caravan when I last met him! | 1:14:55 | 1:14:59 | |
I changed. I decided to be a bit more posh. | 1:14:59 | 1:15:01 | |
Was that getting little hints and tips and secrets? | 1:15:01 | 1:15:04 | |
Yeah. It was really inspiring. | 1:15:04 | 1:15:06 | |
I learnt so much, I really did. | 1:15:06 | 1:15:08 | |
It was great. It was good fun. | 1:15:08 | 1:15:11 | |
And also seeing the different kinds of foods they cook | 1:15:11 | 1:15:13 | |
are so different to what they cook in the restaurant. | 1:15:13 | 1:15:16 | |
Completely. For me, for example, home cooking, | 1:15:16 | 1:15:20 | |
that's when we used to cook at home, | 1:15:20 | 1:15:21 | |
which is actually what went in brasserie, as well, | 1:15:21 | 1:15:25 | |
-and came back to home, almost. -Yeah. | 1:15:25 | 1:15:27 | |
It's all the simple dishes, which is great to do. | 1:15:27 | 1:15:30 | |
I'm sure we'll be getting that on Saturday Kitchen later in the year. | 1:15:30 | 1:15:33 | |
-Yes, I think so. -Right, OK, there's your lamb. | 1:15:33 | 1:15:35 | |
Lovely. So, they're going to rest for a few minutes. | 1:15:35 | 1:15:38 | |
We're going to keep some of that fat, cos you want me to do this bit. | 1:15:38 | 1:15:41 | |
Yeah, could you heat up these chickpeas, please? | 1:15:41 | 1:15:43 | |
And you can... Whoo! You can add into the chickpeas... | 1:15:43 | 1:15:46 | |
Not yet. Oh, the fat, actually. Good idea. | 1:15:46 | 1:15:50 | |
Actually, that's a great idea, James. | 1:15:50 | 1:15:53 | |
-I'll leave you to it! -LAUGHTER | 1:15:53 | 1:15:57 | |
But I just wanted to glaze the pan quickly, | 1:15:57 | 1:15:59 | |
while it's nice and hot on the heat. | 1:15:59 | 1:16:01 | |
A little bit of red wine, so stand back in case it flames. | 1:16:01 | 1:16:04 | |
And some balsamic vinegar. | 1:16:04 | 1:16:06 | |
Do you want me to blend this now or do you want to change your mind? | 1:16:06 | 1:16:09 | |
-Please! -LAUGHTER | 1:16:09 | 1:16:11 | |
-And some thickened stock. -OK. -OK, so that can be blended with... | 1:16:11 | 1:16:15 | |
Some butter and some olive oil. | 1:16:15 | 1:16:17 | |
..lemon juice, olive oil, | 1:16:17 | 1:16:19 | |
and also I need to give you, for that, | 1:16:19 | 1:16:22 | |
some of the caramelised onions. | 1:16:22 | 1:16:24 | |
I'm going to save some for sprinkling over the top | 1:16:24 | 1:16:27 | |
but some of them with the garlic and the thyme. Yum! | 1:16:27 | 1:16:29 | |
-This is almost North African dishes, isn't it? -It is. | 1:16:29 | 1:16:32 | |
You've got the chickpeas, the lamb. | 1:16:32 | 1:16:35 | |
I love lamb and chickpeas. | 1:16:35 | 1:16:38 | |
-Chickpeas with it. -The onions are going to give it | 1:16:38 | 1:16:40 | |
a nice sort of caramelised flavour. | 1:16:40 | 1:16:43 | |
-OK, so I just want to taste the sauce. -There you go. | 1:16:43 | 1:16:46 | |
You should have a little hint of sharpness from the balsamic, too. | 1:16:46 | 1:16:51 | |
-Right, so we've got our sauce. -James, you burnt your onions! -Sorry? | 1:16:54 | 1:16:57 | |
You were in charge of that one. Right, salt and pepper. | 1:16:57 | 1:17:01 | |
-Mm, lovely, the sauce is good. -There you go. -OK. | 1:17:01 | 1:17:04 | |
And you do need that bit of lemon in chickpeas, I think. | 1:17:04 | 1:17:07 | |
-It's a bit like the hummus sort of thing, really. -Absolutely. | 1:17:07 | 1:17:09 | |
-There you go. -Yeah, good point. | 1:17:09 | 1:17:11 | |
-And did you get some smoked paprika? -No, I didn't get it. There you go. | 1:17:11 | 1:17:15 | |
Right, there you go. Are you waiting for me now? | 1:17:15 | 1:17:19 | |
Yeah, I am. Surely with that watch you should be good at timekeeping! | 1:17:19 | 1:17:23 | |
-OK. Thank you. -There's your spoon. | 1:17:23 | 1:17:26 | |
So, I'm going to take a nice amount of the chickpea mash. | 1:17:28 | 1:17:32 | |
Mind you, some people in Ireland might say, "Where are the spuds?" | 1:17:32 | 1:17:36 | |
-Yeah. -But I don't think you need them with this. | 1:17:36 | 1:17:38 | |
-With chickpea, no. -No. -No. | 1:17:38 | 1:17:40 | |
There. | 1:17:40 | 1:17:42 | |
-OK. -Thank you. | 1:17:42 | 1:17:44 | |
And then just arrange your little cutlets, like that, on the plate. | 1:17:44 | 1:17:50 | |
-There's your onions. -Gorgeous. | 1:17:50 | 1:17:52 | |
A few little onions over the top, | 1:17:52 | 1:17:55 | |
followed by the delicious red wine jus. | 1:17:55 | 1:17:59 | |
-That's looking a bit cheffy, isn't it? -It is a bit. | 1:17:59 | 1:18:01 | |
It was good French pronunciation, that. "Red wine jus". Jus! Jus. | 1:18:01 | 1:18:07 | |
-There. -A bit of that on the top. And you want to do a bit of that. | 1:18:07 | 1:18:10 | |
Why not? It's a treat, isn't it? | 1:18:10 | 1:18:12 | |
So, that is my dish of... | 1:18:12 | 1:18:15 | |
-Looks like a harvest festival now. Look at that. -..lamb cutlets | 1:18:15 | 1:18:18 | |
with caramelised onions, smoked paprika, chickpea mash. | 1:18:18 | 1:18:24 | |
-That's the name of the dish. -That's it. -Try it at home. | 1:18:24 | 1:18:26 | |
There you go. And that little sprig of thyme makes it, Rachel. | 1:18:30 | 1:18:34 | |
-Oh, good. -Sit over here. Have a dive into this. -Whoa! | 1:18:34 | 1:18:37 | |
The third or fourth dish you've tried today? | 1:18:37 | 1:18:40 | |
This is the third one I'm trying today, | 1:18:40 | 1:18:42 | |
and this is a good show to be on, I must say. | 1:18:42 | 1:18:45 | |
A good show to be on, yeah! Even after working that hard. | 1:18:45 | 1:18:49 | |
It's better than filming till five o'clock in the morning, | 1:18:49 | 1:18:51 | |
-I can tell you that now. -Tell us what you think of that one. | 1:18:51 | 1:18:54 | |
-Gorgeous. -Oh, good! -Can I have it all? Do you mind? -Yeah! | 1:18:56 | 1:19:01 | |
That looked delicious. I could eat that right now. | 1:19:06 | 1:19:08 | |
Now, when Mathew Horne came to the studio | 1:19:08 | 1:19:10 | |
to face his food heaven or his food hell, | 1:19:10 | 1:19:12 | |
he told us he had a soft spot for sea bream, | 1:19:12 | 1:19:14 | |
but he was hoping to miss out on meringues. | 1:19:14 | 1:19:17 | |
So, let's see what he actually got. | 1:19:17 | 1:19:19 | |
Now it's time to find out whether Matt will be facing | 1:19:19 | 1:19:22 | |
either food heaven or food hell. | 1:19:22 | 1:19:24 | |
You food heaven is going to be a lovely sea bream, | 1:19:24 | 1:19:26 | |
which we're going to stuff with some chilli, some garlic, | 1:19:26 | 1:19:29 | |
some onion, slices of lemon, and cook with the lovely white wine. | 1:19:29 | 1:19:32 | |
Then we're going to do some little spinach. | 1:19:32 | 1:19:34 | |
The heat of the potato wilts it, a little vinaigrette. | 1:19:34 | 1:19:37 | |
Or your food hell, we're going to make some meringues, | 1:19:37 | 1:19:40 | |
which will be with some strawberries, | 1:19:40 | 1:19:42 | |
some lovely Chantilly cream, finished with raspberries, | 1:19:42 | 1:19:45 | |
a bit of lime, sorry, a bit of mint on top of that. | 1:19:45 | 1:19:48 | |
-Not interested. -Not interested. Why? What's your problem with meringues? | 1:19:48 | 1:19:51 | |
Explain, come on. | 1:19:51 | 1:19:53 | |
I'm more... I have more of a sort of bitter palate. | 1:19:53 | 1:19:55 | |
They're very, very sweet. | 1:19:55 | 1:19:57 | |
Also, when they go in, they disappear. | 1:19:57 | 1:19:59 | |
Nothing there. No substance. | 1:19:59 | 1:20:01 | |
-I feel cheated. -LAUGHTER | 1:20:01 | 1:20:03 | |
You've just never had a good meringue, that's your problem. | 1:20:03 | 1:20:06 | |
-OK, Phil, who did you vote for? Heaven or hell? -Absolutely hell. | 1:20:06 | 1:20:10 | |
-I'm the pastry queen today. -He voted against you. Sorry. What about you? | 1:20:10 | 1:20:13 | |
-What did you vote for? -Of course, | 1:20:13 | 1:20:15 | |
after what he said about my omelette, hell! | 1:20:15 | 1:20:17 | |
LAUGHTER | 1:20:17 | 1:20:19 | |
-No, it was not that. I genuinely love meringue. -He's got a point. | 1:20:19 | 1:20:22 | |
Well, luckily for you, we can just ignore these two | 1:20:22 | 1:20:26 | |
and everyone else said heaven, so we're going to cook the sea bream. | 1:20:26 | 1:20:29 | |
-Oh! -So, you two, can you get rid of all of this? That would be great. | 1:20:29 | 1:20:32 | |
I'm outraged. Ignored like that. | 1:20:32 | 1:20:34 | |
Well, I'm afraid that's TV for you, Phil. | 1:20:34 | 1:20:36 | |
-It's TV. She's bossy today. -I've got to be. We're on a schedule! | 1:20:36 | 1:20:41 | |
So, this is a fantastic sea bream. | 1:20:41 | 1:20:44 | |
You can buy these from your local supermarket, | 1:20:44 | 1:20:46 | |
you can buy them from fishmongers and stuff. | 1:20:46 | 1:20:48 | |
We're going to stick in the pot, like that, cos then we'll serve it. | 1:20:48 | 1:20:51 | |
Little bit of seasoning, little bit of salt and pepper. | 1:20:51 | 1:20:55 | |
Phil, if you can make, cut up those potatoes, mix them | 1:20:55 | 1:20:58 | |
with the spinach and do a lovely sort of potato, spinach salad. | 1:20:58 | 1:21:01 | |
-I can do that. -Touch of vinaigrette. Mathew, if you feel like doing... | 1:21:01 | 1:21:04 | |
-I do. -Chop a bit of garlic, onion and a bit of chilli, | 1:21:04 | 1:21:08 | |
and then I'll stuff that in there for you. | 1:21:08 | 1:21:10 | |
-More chilli. What are you trying to do to me? -Sorry. | 1:21:10 | 1:21:12 | |
Just make sure tonight, when you're on your show, | 1:21:12 | 1:21:14 | |
-you do not lick your hands, is all I'm saying. -OK. -Wash your hands, OK? | 1:21:14 | 1:21:18 | |
Fine, OK. Actually, chop it on this one, cos that's going to move. | 1:21:18 | 1:21:21 | |
-That would be easier for you. -OK. -Take that away. | 1:21:21 | 1:21:25 | |
So, after you've finished this and we've fed you, Mat, | 1:21:25 | 1:21:27 | |
-you go straight to the theatre now? -Straight to the theatre now, yeah. | 1:21:27 | 1:21:30 | |
-I've got two shows this afternoon. -Two this afternoon? -Yeah. | 1:21:30 | 1:21:33 | |
Oh, my God. And how long do you have in between? Is it a long time? | 1:21:33 | 1:21:36 | |
A couple of hours between shows, | 1:21:36 | 1:21:38 | |
but they have lovely dressing rooms at the Trafalgar Studios. | 1:21:38 | 1:21:41 | |
-So you can rest up and stuff. -I can have a little snooze, yeah. | 1:21:41 | 1:21:44 | |
OK, perfect. | 1:21:44 | 1:21:45 | |
Which do you find the hardest, the earlier one or the late one? | 1:21:45 | 1:21:48 | |
-It's all dependent on the audiences, really, to be honest. -Yeah. | 1:21:48 | 1:21:51 | |
And that's the thrill of doing theatre | 1:21:51 | 1:21:53 | |
is that audiences are different every night, | 1:21:53 | 1:21:55 | |
so it means the show is completely different as well. | 1:21:55 | 1:21:59 | |
Do you find you respond to the audience and stuff? | 1:21:59 | 1:22:01 | |
-Absolutely, yeah. -That's plenty of onion. That's beautiful. -OK. | 1:22:01 | 1:22:04 | |
-Take that for you. -Is that all right, in these strips? -Yeah. | 1:22:04 | 1:22:07 | |
-And then chilli and garlic. -You're really onto this chilli thing. | 1:22:07 | 1:22:10 | |
-Well, I think it goes well. -I'm worried here. | 1:22:10 | 1:22:13 | |
Gennaro, on my left, is about to tell me | 1:22:13 | 1:22:15 | |
this is a southern dish, this is how they make it | 1:22:15 | 1:22:18 | |
in the south of Italy, and it's not far off, is it? | 1:22:18 | 1:22:20 | |
-You do it like this a bit, no? -Yes, it's nice fish. I like orata. | 1:22:20 | 1:22:24 | |
Orata is a lovely fish, got a lovely gold crest on the head | 1:22:24 | 1:22:28 | |
-and on the side. -Is that orata? -Orata, orata. -Orata, exactly. | 1:22:28 | 1:22:32 | |
It's such a lovely fish, | 1:22:32 | 1:22:34 | |
but orata in England is really good, really, really good. | 1:22:34 | 1:22:37 | |
OK, and we can also put a few little lemons in there. | 1:22:37 | 1:22:40 | |
This show you're in at the moment runs till when? | 1:22:40 | 1:22:42 | |
Beginning of November, is that right? | 1:22:42 | 1:22:44 | |
-9th November, we run till, Trafalgar Studios. -OK. | 1:22:44 | 1:22:47 | |
-Eight shows a week. -Eight shows a week! | 1:22:47 | 1:22:49 | |
Two on a Thursday, two on a Saturday. | 1:22:49 | 1:22:50 | |
-You do two on a Thursday as well? -Yeah. -God, that IS exhausting. | 1:22:50 | 1:22:53 | |
Right, that's plenty of garlic. | 1:22:53 | 1:22:54 | |
Can I have a bit of onion there to give my salad a bit of life? | 1:22:54 | 1:22:57 | |
You can indeed. OK. And after that... | 1:22:57 | 1:23:00 | |
Can I get a bigger knife, actually? This is quite... | 1:23:00 | 1:23:02 | |
LAUGHTER | 1:23:02 | 1:23:05 | |
And do you feel, after that, you'll do more theatre? | 1:23:05 | 1:23:08 | |
I'd love to, I'd absolutely love to. | 1:23:08 | 1:23:10 | |
There's a few things in the pipeline but, obviously, | 1:23:10 | 1:23:13 | |
Bad Education is ongoing, a long-running thing. | 1:23:13 | 1:23:16 | |
We won't get you in the kitchen at The Square one day, | 1:23:16 | 1:23:18 | |
giving Phil a hand, see what it's like? | 1:23:18 | 1:23:20 | |
I don't think he's going to have me now, with the old meringue chat. | 1:23:20 | 1:23:23 | |
-Equal opportunities... -His omelette was good. He knew what he was doing. | 1:23:23 | 1:23:26 | |
-That was a serious piece of omelette. -Sorry, Gennaro. | 1:23:26 | 1:23:28 | |
-Your omelette was great. -THEY TALK OVER EACH OTHER | 1:23:28 | 1:23:32 | |
-The truth is coming out in the end. -OK, so, we just do that like this. | 1:23:32 | 1:23:36 | |
We've got a lemon there, nicely sliced. | 1:23:36 | 1:23:38 | |
Little bit of onion, lemon inside, season with salt and pepper. | 1:23:38 | 1:23:42 | |
Then we put white wine on top. | 1:23:42 | 1:23:43 | |
So that's basically going to steam off the alcohol in the oven | 1:23:43 | 1:23:47 | |
and it'll help cook the fish. Yeah, wash your hands, Mat. | 1:23:47 | 1:23:50 | |
And we cover it with some foil | 1:23:50 | 1:23:52 | |
and that's going to go in the oven for about 15 minutes, OK. | 1:23:52 | 1:23:56 | |
So, straight into here. | 1:23:58 | 1:24:00 | |
Look at those meringues, Phil. They look pretty... | 1:24:01 | 1:24:04 | |
-LAUGHTER -..pretty lonely over there. | 1:24:04 | 1:24:06 | |
Four poor, miserable little meringues. | 1:24:06 | 1:24:08 | |
-What's happened here then? -That's just... | 1:24:08 | 1:24:11 | |
You want the heat of the potatoes just to wilt the spinach down, | 1:24:11 | 1:24:15 | |
and it's nearly done, but I'm giving it a bit of a mix to keep it warm. | 1:24:15 | 1:24:18 | |
-OK, right. So, how's your salad? It's ready? -Yeah. | 1:24:18 | 1:24:22 | |
Little vinaigrette. What we like to do... I love cooking family-style. | 1:24:22 | 1:24:27 | |
When we say family-style, it's putting the whole plate | 1:24:27 | 1:24:29 | |
in the middle of the table, everyone tucks in and helps themselves. | 1:24:29 | 1:24:33 | |
So, it's the best way to do it. | 1:24:33 | 1:24:35 | |
OK, what we're going to do is put that... It's going to rest fine. | 1:24:35 | 1:24:39 | |
People think fish, you don't rest but, actually, you do rest it | 1:24:39 | 1:24:42 | |
for a little bit, don't you, sometimes, | 1:24:42 | 1:24:44 | |
-when you take it out the oven? -A bit like your linguine. | 1:24:44 | 1:24:47 | |
Anything's better just when it's had chance to cool down a tiny bit. | 1:24:47 | 1:24:50 | |
What we're going to do is reduce this bit of sauce here as well. | 1:24:50 | 1:24:54 | |
That's going into a lovely hot pan. | 1:24:54 | 1:24:56 | |
What you've got there is the white wine, | 1:24:56 | 1:24:58 | |
all the juices from the fish | 1:24:58 | 1:25:00 | |
and that's going to go fantastically well. | 1:25:00 | 1:25:02 | |
When you cook fish, why bream? Why's that your best fish, Mat? | 1:25:02 | 1:25:05 | |
Because I find it's got that sort of right balance of flavour, | 1:25:05 | 1:25:09 | |
-the fishy flavour, but it's quite an oily fish as well. -Yeah. | 1:25:09 | 1:25:12 | |
I find a lot of white fish quite dry and flavourless. | 1:25:12 | 1:25:15 | |
Do you like things like red mullet and bass and stuff like that? | 1:25:15 | 1:25:18 | |
Yeah, I do, but there's something about sea bream that is, | 1:25:18 | 1:25:21 | |
-I don't know. It's the uniqueness of the flavour, really. -Yeah. | 1:25:21 | 1:25:24 | |
It's when they're fresh, too. When you get a bream like that... | 1:25:24 | 1:25:27 | |
You can't see its happy little eye any more, | 1:25:27 | 1:25:29 | |
but that was a spanking piece of fish. | 1:25:29 | 1:25:31 | |
OK, and what have we done in here? | 1:25:31 | 1:25:34 | |
I love telling Gennaro what to do and he just goes ahead and do it. | 1:25:34 | 1:25:36 | |
-Cose facciamo? -Cose facciamo? | 1:25:36 | 1:25:38 | |
-Facciamo la bella cosa del mangiare. -OK. | 1:25:38 | 1:25:40 | |
There's inside, parsley, basil, a bit of thyme, squeeze of lemon | 1:25:40 | 1:25:44 | |
-and extra virgin olive oil with a pinch of salt. -A pinch of salt, OK. | 1:25:44 | 1:25:47 | |
I'm going to ask you to put a little bit on top, not too much, | 1:25:47 | 1:25:50 | |
-and I'm going to get some wine for everyone to drink. -Very nice. | 1:25:50 | 1:25:53 | |
-Let's get that out the way. -OK. | 1:25:53 | 1:25:55 | |
Righty. How are we liking that? Mat, would you cook that? | 1:25:56 | 1:25:59 | |
-Would that be something you'd do? -It would, yeah. Looks delicious. | 1:25:59 | 1:26:02 | |
You have to get a fork and knife in there to prise the flesh apart | 1:26:02 | 1:26:05 | |
if you're not quite sure whether it's cooked or not. | 1:26:05 | 1:26:07 | |
Cos that, if it's undercooked, would be a really unhappy dish. | 1:26:07 | 1:26:10 | |
-But it IS cooked. -Oh, yeah. -Don't start saying that, Phil. | 1:26:10 | 1:26:12 | |
Phil, you've got a confession, I believe, | 1:26:12 | 1:26:14 | |
-that you only went to Italy for the first time this year. -Yeah. | 1:26:14 | 1:26:17 | |
I can't believe I'm your friend and that's only just happened. | 1:26:17 | 1:26:20 | |
Yeah, that's only just slipped out. | 1:26:20 | 1:26:22 | |
-But I did have a mighty fine experience. -Where did you go? | 1:26:22 | 1:26:25 | |
Not that my loyalties...but I've always just gone to France. | 1:26:25 | 1:26:27 | |
You can't go everywhere and we like to go on one exotic holiday a year | 1:26:27 | 1:26:30 | |
and one European one a year, and it was always France. | 1:26:30 | 1:26:33 | |
-Yeah. -We went to Tuscany, and I have to say, I was, um... | 1:26:33 | 1:26:36 | |
It's a long story, but I went slightly on the defensive, | 1:26:36 | 1:26:39 | |
but I was... What I was blown away with, actually, | 1:26:39 | 1:26:41 | |
-was the people and the food. -Yeah. -I have to...I have to say. | 1:26:41 | 1:26:45 | |
You just discovered America! LAUGHTER | 1:26:45 | 1:26:48 | |
-The simplicity and the vibrancy of the cooking was really special. -OK. | 1:26:48 | 1:26:53 | |
-Right, have a taste, see what you think. -OK. Let me get in here. -OK. | 1:26:53 | 1:26:57 | |
Stunning potato salad! | 1:26:59 | 1:27:01 | |
The best thing about fish cooked on the bone, | 1:27:01 | 1:27:04 | |
-it is always going to be more tender, less dry. -Mm. | 1:27:04 | 1:27:06 | |
-You talked about dry fish. -Very, very tender. | 1:27:06 | 1:27:08 | |
When it's on the bone, it's always going to be much more moist. OK. | 1:27:08 | 1:27:12 | |
-So clean. -Yeah, sea bass, you can use, can't you? | 1:27:17 | 1:27:19 | |
Little red mullet, you can use. | 1:27:19 | 1:27:21 | |
Little snappers as well would be fantastic. | 1:27:21 | 1:27:24 | |
So, right, last little bit of wine. | 1:27:25 | 1:27:27 | |
We've got a fantastic wine Susy has brought for us. | 1:27:27 | 1:27:30 | |
Picpoul De Pinet, believe it not, it's pronounced. It's 2012. | 1:27:30 | 1:27:35 | |
It's from Marks & Spencer's and it's about £8.49. | 1:27:35 | 1:27:39 | |
It's from the south-west, south of France. What do you think of that? | 1:27:39 | 1:27:43 | |
-We've gone French for you, Phil. -Clean. -Yeah, it's amazing. | 1:27:43 | 1:27:46 | |
You'll probably like this, cos you like a dry white wine, don't you? | 1:27:46 | 1:27:49 | |
-I do, yeah. -This could work. | 1:27:49 | 1:27:50 | |
I've just licked some off my lip and it's wonderful. | 1:27:50 | 1:27:52 | |
And they say this goes well with crab, oysters, lobster, | 1:27:52 | 1:27:55 | |
all those seafood flavours, something like that. | 1:27:55 | 1:27:57 | |
So it works out well. Happy with that? You're going to cook it? | 1:27:57 | 1:28:00 | |
Yeah, thanks so much for doing that. Beautiful. | 1:28:00 | 1:28:02 | |
That's OK. We'll take credit. No, it's a cracking plate of food. | 1:28:02 | 1:28:06 | |
It is. It's such fantastic flavour. | 1:28:06 | 1:28:07 | |
I'll let Gennaro finish. He's going to go for it. | 1:28:07 | 1:28:09 | |
-It's nearly as good as the meringues could have been. -No! | 1:28:09 | 1:28:13 | |
He's never going to like the meringues. | 1:28:13 | 1:28:15 | |
I'm going to rustle those home for me. | 1:28:15 | 1:28:17 | |
We're going to keep the meringues. | 1:28:17 | 1:28:18 | |
We're going to make them later for all the guys. | 1:28:18 | 1:28:21 | |
-It's been fantastic. Thank you. -Thank you. -Thanks for having me. | 1:28:21 | 1:28:24 | |
So, despite Phil and Gennaro's attempts, | 1:28:28 | 1:28:31 | |
Mathew got his dream sea bream. | 1:28:31 | 1:28:33 | |
Unfortunately, that's all we have time for this morning. | 1:28:33 | 1:28:35 | |
I hope you've enjoyed taking a look back at some delicious dishes | 1:28:35 | 1:28:38 | |
that we've featured on Saturday Kitchen over the years. | 1:28:38 | 1:28:40 | |
Thanks for watching and we'll see you soon. | 1:28:40 | 1:28:43 |