0:00:02 > 0:00:03Good morning. We've got a whole host of chefs
0:00:03 > 0:00:05cooking up delectable dishes on today's show.
0:00:05 > 0:00:08From a traditional Italian dish to a modern take on Japanese food,
0:00:08 > 0:00:09we've got it all.
0:00:09 > 0:00:12So, pull up a chair, make yourself comfy and enjoy another slice of
0:00:12 > 0:00:13Saturday Kitchen Best Bites.
0:00:34 > 0:00:35Welcome to the show.
0:00:35 > 0:00:37Now, over the next 90 minutes we'll be bringing you
0:00:37 > 0:00:40some of the best moments from Saturday Kitchen's history.
0:00:40 > 0:00:43Coming up, James Martin gets a helping hand from Nick Frost
0:00:43 > 0:00:47as he makes crab balls with rice noodles and a Thai dressing.
0:00:47 > 0:00:50Theo Randall is serving up a Tuscan sausage pasta.
0:00:50 > 0:00:53He pan-fries sausage meat with pancetta, onions and garlic,
0:00:53 > 0:00:57before adding cream and wilted Swiss chard, served over penne pasta.
0:00:57 > 0:01:01Jason Atherton is here with a Japanese-inspired mackerel dish.
0:01:01 > 0:01:04He marinades the mackerel in lime juice, coriander seeds
0:01:04 > 0:01:07and sugar and then serves alongside barbecued cucumber,
0:01:07 > 0:01:10marinated beetroot, mooli, and a cucumber oil.
0:01:10 > 0:01:12It's another heavyweight battle as Paul Rankin
0:01:12 > 0:01:14takes on Lawrence Keogh in the omelette challenge,
0:01:14 > 0:01:17and then French chef Daniel Galmiche is here
0:01:17 > 0:01:19with a chicken and cucumber en papillote.
0:01:19 > 0:01:21He cooks the chicken on a bed of cucumber
0:01:21 > 0:01:25and serves with a paprika cream sauce and toasted almonds.
0:01:25 > 0:01:28And, finally, West End star Elaine Paige faces her food heaven
0:01:28 > 0:01:29or her food hell.
0:01:29 > 0:01:30Will she get her food heaven,
0:01:30 > 0:01:32grilled salmon with tempura prawns,
0:01:32 > 0:01:35or her food hell, confit duck leg with a flageolet ragout
0:01:35 > 0:01:36and celeriac mash?
0:01:36 > 0:01:39You're going to have to keep watching until the end of the show
0:01:39 > 0:01:40to find out.
0:01:40 > 0:01:42But, first, it's Italian chef Eleonora Galasso
0:01:42 > 0:01:45making her Saturday Kitchen debut.
0:01:45 > 0:01:47- Eleonora! - Eleonora's cooking next.
0:01:47 > 0:01:49Eleonora, what are you cooking for us?
0:01:49 > 0:01:52- So, now you're in Rome...- Yes. - ..so you will follow my lead.- OK.
0:01:52 > 0:01:54Right, so what do you want me to do?
0:01:54 > 0:01:56So, we're starting off with the vignarola,
0:01:56 > 0:01:58- which is this wonderful vegetable stew...- OK.
0:01:58 > 0:02:02..that we have either in Autumn or in Springtime.
0:02:02 > 0:02:06Now, I'd like you to start off by chopping these spring onions for me.
0:02:06 > 0:02:07Spring onions, OK.
0:02:07 > 0:02:11I'll get on to the sacred grail of all Italian,
0:02:11 > 0:02:13- well, Roman ingredients, really... - Right, OK.
0:02:13 > 0:02:15..which is the artichoke.
0:02:15 > 0:02:18Now, the first thing I'll do before cleaning it is actually
0:02:18 > 0:02:21sticking my finger into a lemon
0:02:21 > 0:02:23so that I can keep my manicure nice.
0:02:23 > 0:02:25OK, and also...
0:02:25 > 0:02:27It's still nice to be a woman in the kitchen, you know?
0:02:27 > 0:02:29It just turns your fingers brown, doesn't it?
0:02:29 > 0:02:32Yes, that's exactly.... When you don't, actually.
0:02:32 > 0:02:35So, to me, the artichoke is just like a flower.
0:02:35 > 0:02:38I know a few people might be a bit scared of it
0:02:38 > 0:02:43but, to me, it's a flower with petals waiting be played with.
0:02:43 > 0:02:46You know, he loves me, he loves me not.
0:02:46 > 0:02:47Or, you know, just...
0:02:47 > 0:02:49We're deflowering the flower.
0:02:49 > 0:02:51Yes, exactly. Exactly.
0:02:51 > 0:02:54I have no idea what I'm talking about, you know that.
0:02:54 > 0:02:57However, if the people at home can find a fresh artichoke...
0:02:57 > 0:03:00- This is not exactly the Roman-style artichoke.- OK.
0:03:00 > 0:03:04The Roman-style artichoke has a smaller head but a bigger heart
0:03:04 > 0:03:07and a huge amount of it, actually.
0:03:07 > 0:03:11Well, you can still find canned in water artichokes.
0:03:11 > 0:03:12Tinned ones? Yeah, OK.
0:03:12 > 0:03:14The tinned ones, which are absolutely fine
0:03:14 > 0:03:18because we're going to mix them with butter, the mint, the pecorino,
0:03:18 > 0:03:21so, really, it's quite fantastic.
0:03:21 > 0:03:23It will taste just as good.
0:03:23 > 0:03:26And then we have fava beans, we have peas,
0:03:26 > 0:03:28we have butter, obviously.
0:03:28 > 0:03:32- We've got the pancetta, which you've chucked in already.- OK.
0:03:32 > 0:03:37And basically with the artichoke you just want to cut the head off.
0:03:37 > 0:03:38Cut the head off, yeah.
0:03:38 > 0:03:41Cut part of the stem off
0:03:41 > 0:03:44and then go to the very core of it.
0:03:44 > 0:03:47Now, this is a bit of a capricious stem, really.
0:03:47 > 0:03:50- Do you want me to have a little bash?- What do you think?
0:03:50 > 0:03:51- You don't need me.- Really?!
0:03:51 > 0:03:53So, basically, this is the heart.
0:03:53 > 0:03:56This is exactly what you would want to get.
0:03:56 > 0:03:59- So you peel all that round and then you get that.- Absolutely.
0:03:59 > 0:04:03And it's nice to make with friends.
0:04:03 > 0:04:06It's a typical Saturday dish you would want to make with friends.
0:04:06 > 0:04:08OK, if you give me this, I'll slice those.
0:04:08 > 0:04:10- You get on with the veal for me. - Yes, absolutely.
0:04:10 > 0:04:15So, now, the veal - I love this sort of meat because it's very...
0:04:15 > 0:04:19You know, it's very sweet, very thinly layered
0:04:19 > 0:04:21but to make it even more thinly layered...
0:04:21 > 0:04:23Also, we need to use more veal.
0:04:23 > 0:04:26Obviously, it's a by-product from the dairy cows.
0:04:26 > 0:04:29You should definitely use more of it.
0:04:29 > 0:04:32That's rose veal, isn't it? You can see it's quite pink.
0:04:32 > 0:04:34So it's had that extra time.
0:04:34 > 0:04:36And you want to give it a good bash!
0:04:36 > 0:04:37And also, it's an alternative from beef
0:04:37 > 0:04:40- and it's also an alternative from pork.- Yeah, yeah.
0:04:40 > 0:04:44- And also, if you'd like to get some very nice veal...- Sorry...
0:04:44 > 0:04:46..my son-in-law works in Smithfield Market,
0:04:46 > 0:04:48I'll give you his number after the show, all right?
0:04:48 > 0:04:50I'll take that straight off you.
0:04:50 > 0:04:55So I'm relieving the stresses of my week away, as you can clearly see.
0:04:55 > 0:04:57You've had a stressful week, then?
0:04:57 > 0:04:59Well, actually, it's Saturday, you know,
0:04:59 > 0:05:01I think we all come to a certain point in the week.
0:05:01 > 0:05:06So what I will do is I will flour it slightly
0:05:06 > 0:05:11and then I will top it up with a little mixture of...
0:05:11 > 0:05:15I just had some pear dices cooking in butter,
0:05:15 > 0:05:18sage and a little bit of sugar and...
0:05:18 > 0:05:22- Are they just peeled, diced and then sauteed down?- Exactly.
0:05:22 > 0:05:24That's it. It just takes five minutes to make.
0:05:24 > 0:05:28In fact, this dish takes three or four minutes to make.
0:05:28 > 0:05:32I mean, you just get the veal and in the flour
0:05:32 > 0:05:33with the sage, with the pear,
0:05:33 > 0:05:36with the prosciutto on top, and that's it, you cook it
0:05:36 > 0:05:39and you have it.
0:05:39 > 0:05:41I call it a midnight muncher, actually.
0:05:41 > 0:05:42Midnight muncher.
0:05:42 > 0:05:45Because it's something I would want to make after a big night out
0:05:45 > 0:05:49when, you know, maybe I drank a few too many glasses
0:05:49 > 0:05:51and not enough food in my belly.
0:05:51 > 0:05:53OK, let's get that in the pan, then.
0:05:53 > 0:05:54You could use chicken or pork.
0:05:54 > 0:05:57- If you couldn't get veal, for example...- Absolutely.
0:05:57 > 0:05:59..chicken or pork would be a good one, wouldn't it?
0:05:59 > 0:06:01You could use any other meat alternative,
0:06:01 > 0:06:03- this is just an example.- So a bit of chicken, a bit of pork...
0:06:03 > 0:06:07I am never prescriptive in the dishes that I make, actually,
0:06:07 > 0:06:09because it's all about home cooking, really.
0:06:09 > 0:06:11And, again, it's about choosing what you like as well.
0:06:11 > 0:06:13- It's, like, trying different things. - Absolutely.
0:06:13 > 0:06:15A nice chicken breast would go fantastic.
0:06:15 > 0:06:18- Also, it's quite economical. Easy to get hold of.- It is very.
0:06:18 > 0:06:19And, you know, you can go for prosciutto,
0:06:19 > 0:06:22- you can go for mortadella, you can go for bacon.- Yeah.
0:06:22 > 0:06:26What I like about the fact that we use pancetta
0:06:26 > 0:06:28is that pancetta is something that is very present
0:06:28 > 0:06:30in the Roman kitchen,
0:06:30 > 0:06:35especially because traditionally people would be waiting
0:06:35 > 0:06:38ravenously outside the Vatican walls
0:06:38 > 0:06:42in order to get the leftovers from the Vatican banquets
0:06:42 > 0:06:46so that they could concoct some sort of, you know, edible dish.
0:06:46 > 0:06:51And pancetta, or guanciale, which is actually the cheek of the pork,
0:06:51 > 0:06:53would be on the list. Yeah.
0:06:53 > 0:06:57- Guanciale's delicious. - Absolutely.- I love it.- Absolutely.
0:06:57 > 0:07:02So this is something we actually chuck in every stew or every dish -
0:07:02 > 0:07:04every pasta dish, every meat dish.
0:07:04 > 0:07:05I'm just putting these on the side.
0:07:05 > 0:07:08You've got some anchovies, you've got some sage.
0:07:08 > 0:07:10- Do you want me to make a little bit of a batter?- Absolutely.
0:07:10 > 0:07:12So, we're doing the fried sage, yes.
0:07:12 > 0:07:15- So I've got the veal on now. - Yes.
0:07:15 > 0:07:17- I've got the stew on.- Absolutely.
0:07:17 > 0:07:20And I'm going to dip these.
0:07:22 > 0:07:24Give that stew a little check for me. I've just put your lettuce in.
0:07:24 > 0:07:27- I've got some chopped lettuce for you here as well.- Yeah.
0:07:27 > 0:07:29So we...
0:07:29 > 0:07:33We are adding a bit of stock into the vegetable stew
0:07:33 > 0:07:39so that it's all nice and sweet and it's not too thick, basically.
0:07:39 > 0:07:45- Eleonora, it's your first time on Saturday Kitchen.- Yes, it is.
0:07:45 > 0:07:47Which I'm absolutely thrilled to take you on the first time...
0:07:47 > 0:07:50- Thank you so much.- ..because you've been fantastic fun,
0:07:50 > 0:07:52in rehearsals as well, and I believe all of the viewers at home
0:07:52 > 0:07:56- are absolutely loving you as well. - Well, well.- What about that, eh?
0:07:56 > 0:07:58Well, well, well, I just like to bring a little
0:07:58 > 0:08:01bit of Rome into everyone's home, really.
0:08:01 > 0:08:06A bit of improvisation, you know, a bit of making do with what you have.
0:08:06 > 0:08:08And also, the people at home as well...
0:08:08 > 0:08:10- This is in your new book, I believe? - Yes, it is.
0:08:10 > 0:08:13My new book is called As The Romans Do
0:08:13 > 0:08:14and it's basically...
0:08:14 > 0:08:19It takes you from Rome at breakfast time
0:08:19 > 0:08:23to after-dinner time, what we call the Ammazzacaffe time,
0:08:23 > 0:08:25- the coffee killer's time... - The coffee killer's time.
0:08:25 > 0:08:27..when you have those beautiful frothy lemon sorbets.
0:08:27 > 0:08:29But that would be a typical...
0:08:29 > 0:08:34That would be a typical family lunch, sort of,
0:08:34 > 0:08:36easy to make recipe.
0:08:36 > 0:08:39- I like easy, actually. - Everybody likes it, yeah.
0:08:39 > 0:08:42I mean, cooking's great but if it's made easier
0:08:42 > 0:08:44and it turns out absolutely delicious,
0:08:44 > 0:08:46then you're onto a winner, aren't you?
0:08:46 > 0:08:50I mean, how difficult is it to find just Roman lettuce, artichokes,
0:08:50 > 0:08:54fava beans, fresh peas, either bacon or pancetta?
0:08:54 > 0:08:56- It's all there, isn't it?- Yeah.
0:08:56 > 0:08:59- Right, OK, so...- Spring onions. - How long have we got for that?
0:08:59 > 0:09:02- Is that nearly ready? - Everything green goes well in it.
0:09:02 > 0:09:06It's quite light, isn't it, as well? It's not heavy, stodgy...
0:09:06 > 0:09:10It's coming away from pizzas, it's coming away from pasta.
0:09:10 > 0:09:13Well, actually, there is so much more than pizza
0:09:13 > 0:09:15- and pasta to Italian cooking.- Yeah.
0:09:15 > 0:09:17Of course, pizza and pasta is something
0:09:17 > 0:09:19we have on a regular basis but, you know,
0:09:19 > 0:09:23Glynn, we have 20 regions and 110 provinces.
0:09:23 > 0:09:27Each province resonates with a different style of cooking.
0:09:27 > 0:09:29- Exactly.- It actually screams it out loud, you know?- Yeah.
0:09:29 > 0:09:32So, basically, if you were to visit Milan
0:09:32 > 0:09:34and then go straight to Sicily,
0:09:34 > 0:09:38you would think you were visiting two different countries altogether.
0:09:38 > 0:09:39Yeah, two different countries.
0:09:39 > 0:09:41- So, do you want to put a little bit of wine in with that now?- Yes.
0:09:41 > 0:09:43- Ready?- Absolutely. This is the time.
0:09:43 > 0:09:44A little bit of wine there.
0:09:44 > 0:09:48- Now, this is my favourite moment when I make this dish.- Yeah?
0:09:48 > 0:09:52The fragrance is just so intoxicating
0:09:52 > 0:09:54and you can get the wine...
0:09:54 > 0:09:58The wine will make a beautiful sauce that we will actually dip...
0:09:58 > 0:10:01- Yeah, we need to do that. - We will dip some bread in.
0:10:01 > 0:10:03- You need to show me how to do that. - Absolutely.- Right, OK...
0:10:03 > 0:10:04It's important.
0:10:04 > 0:10:07The pleasure you take in making a dish, it's so important.
0:10:07 > 0:10:11OK, right. Let's look at trying to maybe serve up now.
0:10:11 > 0:10:17- So I've got...- That's a beautiful sauce. Mm.- Mm.
0:10:17 > 0:10:19That's even better than rehearsal, that is.
0:10:19 > 0:10:20It's better than rehearsal.
0:10:20 > 0:10:24Right, OK. So I've done the little crispy sage, crispy sandwiches.
0:10:24 > 0:10:29We've got our bread there. Our bread there. We need the pecorino cheese.
0:10:29 > 0:10:33Absolutely. Pecorino's a central ingredient in Roman cooking as well.
0:10:33 > 0:10:35- Let me put some sauce... - Put some of that juice on there.
0:10:35 > 0:10:38That's what my grandmother would be like. "Would you like some more?
0:10:38 > 0:10:40"Would you like some more?" "Yes."
0:10:40 > 0:10:42And then she would just chuck the whole thing on.
0:10:42 > 0:10:45- Do you want to do this or shall I? - Yes, absolutely.- You do that.
0:10:45 > 0:10:47I'll grate the cheese then, yeah?
0:10:47 > 0:10:49I already burn a finger this morning, so that's all right,
0:10:49 > 0:10:51there's nothing worse that can happen.
0:10:51 > 0:10:54OK. That would be it.
0:10:54 > 0:10:57We will be quite generous. Then this is the fried sage leaf.
0:10:57 > 0:11:03It is two sandwiched sage leaves with anchovies in the middle.
0:11:03 > 0:11:07- And pecorino over the top.- Pecorino on top. This is the British way.
0:11:07 > 0:11:09- And this is the Italian way.- OK.
0:11:09 > 0:11:11So you basically want to have pecorino...
0:11:11 > 0:11:13LAUGHTER DROWNS SPEECH
0:11:13 > 0:11:16I think it was the footwork that made the difference on that dish.
0:11:16 > 0:11:19Maybe I need to learn the Italian footwork. Right.
0:11:19 > 0:11:21- And now... - Now, what are we going to do now?
0:11:21 > 0:11:23- No, no, no. You know how is this called?- Yes.
0:11:23 > 0:11:25- The scarpetta.- Scarpetta.
0:11:25 > 0:11:27Get some scarpetta on there.
0:11:27 > 0:11:33So basically you just roughly want to take this in order to devour the
0:11:33 > 0:11:37dish and really get into it.
0:11:37 > 0:11:40- Do we twist our arms as well? - Absolutely. Why not?
0:11:42 > 0:11:44LAUGHTER
0:11:44 > 0:11:47- Wow.- Tell us what that dish is again.
0:11:47 > 0:11:48SHE LAUGHS
0:11:48 > 0:11:53Roman-style saltimbocca with dried sage leaves and the vignarola.
0:11:53 > 0:11:55Brilliant.
0:12:01 > 0:12:02- OK, follow me.- Absolutely.
0:12:02 > 0:12:05- Suggs, you're in for a treat here, my friend.- Bravo.
0:12:05 > 0:12:06- Absolutely fantastic.- Wow!
0:12:06 > 0:12:09And I'll tell you, what you were saying there, because I've spent
0:12:09 > 0:12:12- a lot of time in the south, in Puglia.- I am originally from there.
0:12:12 > 0:12:17- There we go.- Very dodgy people, the Pugliese. You've got to count your fingers!
0:12:17 > 0:12:20- Count your fingers!- You've got to be able to deal with them.
0:12:20 > 0:12:23You were saying about the regional thing about food, how it changes,
0:12:23 > 0:12:26and the further north obviously it's more meat,
0:12:26 > 0:12:28- and the further south, more fish. - Yes.- Tuck in.- Yeah, yeah, go on, mate.
0:12:28 > 0:12:32Because you wouldn't have meat in the coast ever.
0:12:32 > 0:12:35You would only consume it there.
0:12:35 > 0:12:40Whereas the fish, you find near Rome, you find beautiful fish in Ostia.
0:12:40 > 0:12:44But, no, you wouldn't find it in Rome so much. Just on Fridays.
0:12:44 > 0:12:46What do you think?
0:12:46 > 0:12:48Absolutely amazing. I mean, I love the whole dish.
0:12:48 > 0:12:52- The sage, the fried sage is fantastic.- Lovely?- Fantastic, yeah.
0:12:55 > 0:12:58A dish fit for the Romans, and Suggs, of course.
0:12:58 > 0:13:01And a top tip from Eleonora there about prepping artichokes.
0:13:01 > 0:13:04Coming up, Nick Frost gets his hands dirty as he helps James
0:13:04 > 0:13:07out in the kitchen, but first Rick Stein is in Cambodia learning
0:13:07 > 0:13:09all about the historical French influences.
0:13:10 > 0:13:15Early the next morning I went to Siem Reap market to see a baguette factory,
0:13:15 > 0:13:17a culinary link with Cambodia's past,
0:13:17 > 0:13:20when the French ruled here.
0:13:20 > 0:13:22I was invited by Joannes Riviere, a young French chef
0:13:22 > 0:13:25who has lived here for some time.
0:13:25 > 0:13:30I think he was rather proud of the fact that French imperialism still lives on.
0:13:30 > 0:13:35I was reminded, watching these incredibly skilful chaps do this,
0:13:35 > 0:13:37Julia Child wrote a book in the '70s
0:13:37 > 0:13:42called Mastering The Art Of French Cooking, in which she described
0:13:42 > 0:13:44how to roll out a baguette.
0:13:44 > 0:13:49I seem to remember it taking about four pages.
0:13:49 > 0:13:54These guys are doing what took four pages in about four seconds.
0:13:54 > 0:13:55I love watching things like that.
0:13:58 > 0:14:02The dough is baked for about 20 minutes in this baker's oven.
0:14:02 > 0:14:06They use lots of steam to develop the crust, just like in France.
0:14:06 > 0:14:09But the difference here is that the bread is rather sweet.
0:14:09 > 0:14:11It's looked upon more as a cake.
0:14:11 > 0:14:14But it did seem particularly scrumptious,
0:14:14 > 0:14:17as a barbecued beef sandwich, back at the temples,
0:14:17 > 0:14:21with lots of sweet chilli sauce and a green papaya salad.
0:14:23 > 0:14:26- Can we get one?- Help yourself.
0:14:26 > 0:14:27Thank you.
0:14:27 > 0:14:30- A bit hot!- Yeah!
0:14:30 > 0:14:32So, the French are long gone.
0:14:32 > 0:14:36Why do you think the baguettes remain?
0:14:36 > 0:14:38The baguettes are one of the few things
0:14:38 > 0:14:41that French have really left in Cambodia.
0:14:43 > 0:14:46It's interesting because it's considered as a cake
0:14:46 > 0:14:49but it's something you can find anywhere in the countryside.
0:14:49 > 0:14:53You see a motorbike, really, in the middle of nowhere, coming through
0:14:53 > 0:14:56with just stack of baguettes and people stopping
0:14:56 > 0:15:00and Cambodian eat that, actually, with banana, with ice cream.
0:15:00 > 0:15:01Not really with salty food.
0:15:03 > 0:15:05But the technique is perfect, isn't it?
0:15:05 > 0:15:07Yeah. It's really industrial, almost.
0:15:07 > 0:15:09It's quite interesting to see.
0:15:16 > 0:15:20I don't know half these fruit. That looks like a plum. Is it?
0:15:20 > 0:15:24That's a type of mango. It's truly seasonal.
0:15:24 > 0:15:27So you came at the right time for that.
0:15:27 > 0:15:29- Can we try one?- Yeah, we'll try one.
0:15:30 > 0:15:34I mean... This is what's so nice about these sort of markets.
0:15:34 > 0:15:38Half the things you see here, to me, I don't know what they are.
0:15:38 > 0:15:41- Have a try.- Oh, I see. Yeah. That's lovely.
0:15:41 > 0:15:44You nick the skin and once you cut it and half...
0:15:44 > 0:15:46Oh! Look at that! Wow!
0:15:46 > 0:15:50Extremely easy to make a nice decoration on the plate.
0:15:50 > 0:15:53- That's rambutan.- Rambutan. - What are those there, then?
0:15:53 > 0:15:56- Those are longan.- Longan?
0:15:56 > 0:15:58It's a white flesh with a big stone in the middle.
0:15:58 > 0:16:00It tastes almost like chemical.
0:16:00 > 0:16:03- What's that?- Those are dragon fruit.
0:16:03 > 0:16:06- A dragon fruit? - Do you want a try?- Yeah, yeah.
0:16:06 > 0:16:08HE SPEAKS LOCAL LANGUAGE
0:16:10 > 0:16:11That looks very exotic.
0:16:14 > 0:16:16And the flesh. Have a try.
0:16:16 > 0:16:18- Don't eat the skin.- No. OK.
0:16:19 > 0:16:20It's not very tasty.
0:16:20 > 0:16:22It's just very refreshing.
0:16:22 > 0:16:24Like all cactus fruit.
0:16:24 > 0:16:26Yeah, yeah. That's true.
0:16:26 > 0:16:27- It's...a bit bland, I think.- Yeah.
0:16:28 > 0:16:33The dragon fruit, a triumph of style over content.
0:16:33 > 0:16:36Well, I'm getting a bit addicted to these.
0:16:36 > 0:16:38They are like mini mangoes.
0:16:38 > 0:16:39You know, in football,
0:16:39 > 0:16:43they send out talent scouts all over the world to find new young players.
0:16:43 > 0:16:45I wonder if supermarkets do the same.
0:16:45 > 0:16:48Whether they've got people coming out to these sort of markets
0:16:48 > 0:16:50and finding things like this
0:16:50 > 0:16:53and going off into the fields and bringing them back.
0:16:53 > 0:16:56Because, I can tell you, if I was one of those people,
0:16:56 > 0:16:59this is what I'd be bringing back to our supermarkets.
0:16:59 > 0:17:01Because I know I've never seen them in England.
0:17:03 > 0:17:06HE SPEAKS LOCAL LANGUAGE
0:17:08 > 0:17:10Samuel Johnson said,
0:17:10 > 0:17:14"When a man is tired of London, he is tired of life."
0:17:14 > 0:17:19I think that could easily be applied to chefs who get bored with markets.
0:17:21 > 0:17:26I know I tend to go on a bit about food in markets but I don't believe
0:17:26 > 0:17:29that, looking at these pictures, you could fail to see why.
0:17:29 > 0:17:31I mean, this is just so exciting.
0:17:31 > 0:17:35Other people may pass a market like this by, but not me.
0:17:35 > 0:17:40As a cook, I just find it so, so inspirational.
0:17:40 > 0:17:42And I've just been talking to this chef
0:17:42 > 0:17:47who used to cook in big hotels in Siem Reap.
0:17:47 > 0:17:50He said he used to come down here, every day,
0:17:50 > 0:17:52not to buy the vegetables,
0:17:52 > 0:17:55but just to get brilliant ideas to compose his menus.
0:17:58 > 0:18:00This is a village that prides itself
0:18:00 > 0:18:03in making one of the prime ingredients of Cambodian food.
0:18:03 > 0:18:06Something which has always been a mystery to me. The rice noodle.
0:18:06 > 0:18:10David, the director, has just, rather unkindly,
0:18:10 > 0:18:12suggested that if you don't want to take as long
0:18:12 > 0:18:15as this to grind the rice, get yourself a machine.
0:18:15 > 0:18:17Which, of course, is saying,
0:18:17 > 0:18:19this is a very, very old-fashioned way
0:18:19 > 0:18:21of doing something.
0:18:21 > 0:18:23Of course, that went through my mind.
0:18:23 > 0:18:26But what's also going through my mind is, here, we've got
0:18:26 > 0:18:29a family doing something very much together,
0:18:29 > 0:18:32obviously getting on with each other,
0:18:32 > 0:18:34and you have to say, who's the happiest?
0:18:34 > 0:18:38Somebody with a machine doing this thing in a tenth of the time,
0:18:38 > 0:18:42or all this group and all the chat that's going on?
0:18:42 > 0:18:45As she's just been pushing this machine,
0:18:45 > 0:18:48she's been making little cooing noises to the baby here.
0:18:48 > 0:18:50It's just very, very attractive.
0:19:00 > 0:19:02They make it look so easy, right?
0:19:02 > 0:19:04It's not.
0:19:05 > 0:19:07You've got to get into the groove.
0:19:07 > 0:19:11It's trying to keep it smooth, really.
0:19:11 > 0:19:12That's the thing.
0:19:14 > 0:19:16Can I stop now, Dave?
0:19:16 > 0:19:17Thank you.
0:19:17 > 0:19:21That's really good fun, actually.
0:19:21 > 0:19:25What happens, then, is that the rice is pounded into a form of dough.
0:19:25 > 0:19:28It reminds me of white latex rubber.
0:19:28 > 0:19:32Then it's put into this cradle and boiled in water for 30 minutes or so.
0:19:32 > 0:19:36Like so many things, this was a Chinese invention
0:19:36 > 0:19:40developed thousands of years ago and it always surprises me
0:19:40 > 0:19:45about the ingenuity of man and how he came up with such an idea.
0:19:45 > 0:19:48But the whole point of this rather laborious process
0:19:48 > 0:19:50is the fact that rice has no gluten content.
0:19:50 > 0:19:53And, therefore, to make it elastic,
0:19:53 > 0:19:59you have to first cook it and then pummel it to turn it into noodles.
0:19:59 > 0:20:02Otherwise, if you think, if you just roll up a rice ball...
0:20:02 > 0:20:06..and drop it into boiling water, it'll just disperse.
0:20:07 > 0:20:10I'm told the Cambodians feel that nobody would be interested
0:20:10 > 0:20:13in watching something like this, like tourists,
0:20:13 > 0:20:15but I think they are wrong.
0:20:15 > 0:20:16I just find it fascinating.
0:20:16 > 0:20:19The fact that this has been going on since the 12th century,
0:20:19 > 0:20:22cooking and producing rice like this
0:20:22 > 0:20:26and still it's happening in this way, I think is incredible.
0:20:29 > 0:20:33The dough is now put into a wooden tube and under enormous pressure
0:20:33 > 0:20:37is forced down through a series of holes, a bit like a mincer, really.
0:20:37 > 0:20:41I couldn't stop myself thinking about the Flintstones
0:20:41 > 0:20:43while watching this.
0:20:43 > 0:20:46The noodles are then cooked for a few seconds only to set them
0:20:46 > 0:20:49and then scooped out and left to dry.
0:20:49 > 0:20:52Before this, I've only eaten them in their dry state
0:20:52 > 0:20:55but fresh from the cauldron, they are brilliant in a soup,
0:20:55 > 0:21:00made with aromatic herbs, chillies and, perhaps, a few prawns.
0:21:01 > 0:21:06The rice noodle is the bread and potatoes of Cambodia, in my book.
0:21:12 > 0:21:14What an incredible process that was.
0:21:14 > 0:21:16Luckily, we're able to buy rice noodles very easily
0:21:16 > 0:21:19here in the UK and they make a great store cupboard ingredient.
0:21:19 > 0:21:22I'm going to show you what to do with them, with a wonderful
0:21:22 > 0:21:25little salad, with palm sugar, we've got some mint and coriander.
0:21:25 > 0:21:26I know that you love coriander as well.
0:21:26 > 0:21:28A lovely dressing to go with these noodles
0:21:28 > 0:21:31that you can serve with chicken, or a variety of fish, whatever.
0:21:31 > 0:21:33Or just serve them as they are.
0:21:33 > 0:21:36But I'm going to serve them with some little crab balls, really.
0:21:36 > 0:21:37Crab cakes, really, for this one.
0:21:37 > 0:21:39So, we've got white and dark crab meat.
0:21:39 > 0:21:41What I'm going to get you to do, Nick.
0:21:41 > 0:21:43I know you are into your food and your cooking.
0:21:43 > 0:21:46So, what we're going to do is to pick off the mint leaves, like that.
0:21:46 > 0:21:48We don't want the stalks. I want you to grind them down
0:21:48 > 0:21:50with a pestle and mortar with some coriander.
0:21:50 > 0:21:52- If you can chop me...- Yeah.
0:21:52 > 0:21:54..basically, all that. Including the stalks as well.
0:21:54 > 0:21:59- You want just the leaves...- Just the leaves and the mint. That's it.
0:21:59 > 0:22:02- Is that enough?- No, we want about a good half a bunch of mint.
0:22:02 > 0:22:04- Something like that.- All right.
0:22:04 > 0:22:06- A fair amount, really. - Stop shouting.- Sorry!
0:22:06 > 0:22:08LAUGHTER
0:22:08 > 0:22:11- Stop shouting at me. - You should be used to this.
0:22:11 > 0:22:13- You cut your teeth in a restaurant, didn't you?- I did, yeah.
0:22:13 > 0:22:18I was, like, I started on the big griddle. On the big grill.
0:22:18 > 0:22:21- On a Saturday night.- He's got the chopping down a fine art.
0:22:21 > 0:22:24- Check that out!- I just said that! - Fair play, mate.
0:22:24 > 0:22:28- Yeah, well, what was life like on the grill, then?- I liked it a lot.
0:22:28 > 0:22:29I like that kind of pressure
0:22:29 > 0:22:32where there are people screaming at you and you've got, kind of,
0:22:32 > 0:22:3550 different bits of meat on and you're having to ascertain,
0:22:35 > 0:22:42by touch alone, at what point, you know, where they are in the cooking.
0:22:42 > 0:22:44It's a good kind of pressure.
0:22:44 > 0:22:47You say in your autobiography your restaurant was kind of like
0:22:47 > 0:22:51a training ground for you, really, when it came to acting.
0:22:51 > 0:22:53- Was that right? - Yeah. I think, being...
0:22:53 > 0:22:55Uh-huh! That's heavy, isn't it?
0:22:55 > 0:22:58Being a waiter, I think, taught me how to act.
0:22:58 > 0:23:00Slightly. You know,
0:23:00 > 0:23:04because, unless you're what every customer wants, every time,
0:23:04 > 0:23:05you're not going to get good tips.
0:23:05 > 0:23:09So, I, kind of, I learned to ascertain and break down people's characters
0:23:09 > 0:23:13- within a second and then try and be what they wanted me to be.- Right.
0:23:13 > 0:23:15It sounds horribly divisive.
0:23:15 > 0:23:18- But reading through the biography as well...- Eh?
0:23:18 > 0:23:21Reading through the biography as well, you say that you never
0:23:21 > 0:23:24- actually wanted to be an actor when you first started.- No. No.
0:23:24 > 0:23:26I mean, I think, if someone had come down
0:23:26 > 0:23:28and said, "Hey, you're going to be an actor",
0:23:28 > 0:23:31it would have been an awful punishment for me.
0:23:31 > 0:23:34Because, you know, I think, I got really embarrassed about it
0:23:34 > 0:23:37and ashamed and I was quite shy and, you know, having to
0:23:37 > 0:23:40act in front of people was a really weird thing for me to do.
0:23:40 > 0:23:43So, you didn't go through to drama school and went through all that,
0:23:43 > 0:23:46you know, pretending to be a fluffy cloud and all that sort of stuff?
0:23:46 > 0:23:49No, I mean, that came later. But, no, I didn't train to be a cloud.
0:23:49 > 0:23:51That's it. You've got to keep blending that now.
0:23:51 > 0:23:55We're going to take the crab, we're going to put them in flour, egg and breadcrumbs.
0:23:55 > 0:23:57Going to roll them around in these as well.
0:23:57 > 0:23:59They get all mixed together.
0:23:59 > 0:24:01Now, your life, as well, in your autobiography.
0:24:01 > 0:24:04It's quite a fascinating life. Highs and lows, like I said.
0:24:04 > 0:24:07You know, some great stories in there as well.
0:24:07 > 0:24:09The Istanbul thing, I thought was fantastic.
0:24:09 > 0:24:14- In Tel Aviv. In Israel?- Tell everybody. What sent you over there?
0:24:14 > 0:24:19Well, I mean, I had a good friend and he, kind of, said, I was
0:24:19 > 0:24:2317, 18 at this point, and he said, "I think you should leave London."
0:24:23 > 0:24:26I won't go any further with that story.
0:24:26 > 0:24:28And he said, "I lived in Israel for a while and I think you should...
0:24:28 > 0:24:30"Maybe there's a place for you there."
0:24:30 > 0:24:32- Right.- And he was talking about the kibbutz,
0:24:32 > 0:24:35which is, essentially, a farm, where you go and you work
0:24:35 > 0:24:39and they don't pay you anything but they clothe you and feed you and...
0:24:39 > 0:24:40And I loved it.
0:24:40 > 0:24:43I ended up staying there for almost two years, on and off.
0:24:43 > 0:24:46- This was working as a volunteer? - Yeah.
0:24:46 > 0:24:49And some great stories when you were over there as well.
0:24:49 > 0:24:51So many that I can pinpoint as well.
0:24:51 > 0:24:54What about these ketchup sandwiches?
0:24:54 > 0:24:55Toast and ketchup. Yeah.
0:24:55 > 0:24:57The food was very bad.
0:24:57 > 0:25:00I mean, at that point, I didn't eat a vegetable until I was 30....
0:25:00 > 0:25:04So, living on a farm, where it's just, essentially, vegetables,
0:25:04 > 0:25:06- was a tough ask for me.- Yeah.
0:25:06 > 0:25:08- I'm aware...- Keep going, Nick.
0:25:08 > 0:25:13OK, I'm aware tomatoes, and, in turn, ketchup is a vegetable.
0:25:13 > 0:25:18Just having toast and ketchup was the thing that kept me alive.
0:25:18 > 0:25:22I mean, a fascinating story, what brought you back to the UK as well.
0:25:22 > 0:25:25- A girl. It's always a girl, you know?- Yeah.
0:25:25 > 0:25:28I just, kind of, fell in love and followed her back
0:25:28 > 0:25:31and that didn't work out and I ended up being at Chiquitos, you know?
0:25:31 > 0:25:34This was working in the restaurant as well.
0:25:34 > 0:25:36So, when would you say was your big break? How did that come about?
0:25:36 > 0:25:39Well, meeting Simon. Knowing Simon.
0:25:39 > 0:25:42You know, he was going out with a waitress at the time,
0:25:42 > 0:25:45who worked at Chiquitos and I met him through her
0:25:45 > 0:25:49and we just, kind of, got on, you know, and hung out.
0:25:49 > 0:25:52Just made each other laugh for years.
0:25:52 > 0:25:53And that was, kind of, it, you know.
0:25:53 > 0:25:55Right. Look. We've got the rice noodles here.
0:25:55 > 0:25:59They are just going to go into the boiling water just for a second.
0:25:59 > 0:26:00Only about for a minute or so.
0:26:00 > 0:26:02Meanwhile, we'll take our crab cakes.
0:26:02 > 0:26:05- You're basically grinding down... - This is like pesto. - It's kind of like that.
0:26:05 > 0:26:07We've got some palm sugar
0:26:07 > 0:26:10and into there now we add a bit of sesame oil.
0:26:10 > 0:26:13And then we're going to add a combination of soy sauce.
0:26:13 > 0:26:17This is a wonderful dressing, by the way. And then a bit of sesame oil.
0:26:17 > 0:26:20- I love sesame oil.- And this is fish sauce in this one as well.
0:26:20 > 0:26:24- Ah, nam pla.- Yeah. And, then, a tiny bit of a chilli.
0:26:24 > 0:26:28This is so great having somebody else who can cook. There you go.
0:26:28 > 0:26:29What else?
0:26:29 > 0:26:33- Chilli.- You want that ground down too.- Yeah. That's it. Keep going.
0:26:33 > 0:26:35I think it's a mistake, but that's fine. So...
0:26:35 > 0:26:38Then what we're going to do is deep-fry this as well.
0:26:38 > 0:26:40Now, you said at the top of the show, you didn't want to
0:26:40 > 0:26:43write a book that was just all about what you'd been doing.
0:26:43 > 0:26:46But the huge inspiration for you for the book was about your son
0:26:46 > 0:26:48- because...- Yeah, absolutely.
0:26:48 > 0:26:51Because he's, like, four and a half now and he's a little monkey.
0:26:51 > 0:26:53And, you know, I just wanted him to know,
0:26:53 > 0:26:55because, sadly, I don't have folks any more,
0:26:55 > 0:26:58so there are big gaps in my history of them
0:26:58 > 0:27:00and just stuff like what they liked
0:27:00 > 0:27:03and what they were afraid of and how they courted one another
0:27:03 > 0:27:05and what was their favourite restaurant.
0:27:05 > 0:27:07So, you know, I think I didn't want him
0:27:07 > 0:27:10to get a point where he thought, "Well, what was my dad like?"
0:27:10 > 0:27:16Now he's only four and he's probably not going to be allowed to read the book until he's 50 so, you know...
0:27:16 > 0:27:17THEY LAUGH
0:27:17 > 0:27:19But what was that like writing a book?
0:27:19 > 0:27:23Because you've written so many different things but what's that like writing about your life?
0:27:23 > 0:27:26- Because, you know...- It was very indulgent. Can I use this spoon?
0:27:26 > 0:27:28- You can use the spoon, yeah.- Thanks. Yeah, I mean, it was...
0:27:30 > 0:27:33You know, I knew what I wanted to do and I wrote it all down.
0:27:33 > 0:27:37I've got a selection of notebooks that I use
0:27:37 > 0:27:40and I tried to write down everything I could remember throughout my whole life
0:27:40 > 0:27:43and then just saw if I could make stories around it.
0:27:43 > 0:27:46And you did that all while doing this film as well.
0:27:47 > 0:27:49Well, tell us about the film.
0:27:49 > 0:27:52It's the second in our kind of Snow White, you know,
0:27:52 > 0:27:56we did Snow White & The Huntsman and now we've just done The Huntsman with me,
0:27:56 > 0:28:01Chris Hemsworth and lovely little Rob Brydon, Sheridan Smith.
0:28:01 > 0:28:05I don't think I'll ever write a book and do a film at the same time.
0:28:05 > 0:28:09- That's quite a lot of hard work. - Yeah. It was just stupid.
0:28:09 > 0:28:10Now, we've talked about the book
0:28:10 > 0:28:12but we forgot to mention what it's called.
0:28:12 > 0:28:15Oh, Truths, Half Truths And Little White Lies.
0:28:15 > 0:28:17- Out now!- Out now, there you go.
0:28:17 > 0:28:20- What camera am I on?- You do that while I'm pouring this in here.
0:28:20 > 0:28:24- So, look... There's your dressing. - Yeah.
0:28:24 > 0:28:27Do you want me to stir that?
0:28:27 > 0:28:29You can... We'll take the...
0:28:31 > 0:28:33These little rice noodles.
0:28:33 > 0:28:35There you go, we're going to pop those in as well.
0:28:35 > 0:28:37And this will basically just warm everything up.
0:28:37 > 0:28:40- Now, if you stir that together. You might need...use a bit of those. - Yeah.
0:28:40 > 0:28:43It might need some lime juice, fresh lime juice in there.
0:28:43 > 0:28:46- I just binned a lot of rice noodles. - You just binned a lot?
0:28:46 > 0:28:48Yeah, I moved house on Monday and I found some
0:28:48 > 0:28:50and I wasn't sure how long they'd been in that box.
0:28:50 > 0:28:52- Well, this is it, you've got a new kitchen.- I can't get rid of them.
0:28:52 > 0:28:55- You're cooking in your new kitchen tonight?- Yeah.
0:28:55 > 0:28:59I've got like a plancha grill.
0:28:59 > 0:29:01- Oh.- Don't judge me!
0:29:01 > 0:29:02LAUGHTER
0:29:02 > 0:29:05- So, yeah, I'm going to be cooking on that tonight.- All right.
0:29:05 > 0:29:09- Are you induction or gas?- I'm induction. I've gone full induction.
0:29:10 > 0:29:13- He's on it.- That's a section where I go induction
0:29:13 > 0:29:17is not covered in my book, which is out now.
0:29:17 > 0:29:19Look at that.
0:29:20 > 0:29:24- Dive into that one.- Can I?- Yes, absolutely. That's all for you.
0:29:24 > 0:29:26So that's your crab.
0:29:26 > 0:29:28I usually have a thing where I don't like eating on telly
0:29:28 > 0:29:31because people look and say, "Yeah, that's why he's so big."
0:29:31 > 0:29:34- But it's like... Thank you! - LAUGHTER
0:29:34 > 0:29:36Mmm.
0:29:36 > 0:29:38Oh, my God.
0:29:39 > 0:29:41LAUGHTER
0:29:47 > 0:29:51Now, try as he might, Nick couldn't hide his delight for that Asian-inspired dish.
0:29:51 > 0:29:54And there's still plenty more to come on today's Saturday Kitchen Best Bites.
0:29:54 > 0:29:58But up next, Theo Randall serves up a spicy sausage supper.
0:29:58 > 0:30:01- Do you like Italian food?- I do. I love Italian food.- This boy's...
0:30:01 > 0:30:04Well, actually, he's the best this side of Kennington Road.
0:30:04 > 0:30:06Pizza Express is at the other side.
0:30:06 > 0:30:08Right, what are you cooking then?
0:30:09 > 0:30:13- This lovely spicy sausage, which is Italian style but actually come from England.- Right, OK.
0:30:13 > 0:30:16- So it's using... - What's the Italian style in it?
0:30:16 > 0:30:19Well, it's using things like pancetta and Prosciutto fat.
0:30:19 > 0:30:22- Don't they have a lot of fennel seed in it?- Fennel seed and a bit of chilli.
0:30:22 > 0:30:25- Right.- First of all, we're going to put our pasta in.
0:30:26 > 0:30:28So in goes the penne.
0:30:28 > 0:30:31But I'm mixing that with some Swiss chard, so if you chop an onion up for me
0:30:31 > 0:30:34and we'll start off with a bit of olive oil as usual.
0:30:35 > 0:30:40- In the pan. I'm going to take the skins off the sausage.- Right.
0:30:40 > 0:30:44And you've got this lovely seasoned sausage meat inside, like a mince.
0:30:44 > 0:30:46Now, where would this be from in Italy?
0:30:46 > 0:30:48Well, you get these type of sausages in Tuscany.
0:30:48 > 0:30:52You know, every kind of butcher has all these trimmings of lovely bits of pork.
0:30:52 > 0:30:54They eat huge amounts of pork in Tuscany.
0:30:54 > 0:30:57But look at that skin, it just comes off really easily
0:30:57 > 0:30:59and it's a beautiful mince inside.
0:30:59 > 0:31:02So do they put more fat in Italian sausages?
0:31:02 > 0:31:07Yeah, there's lots of fat. They kind of use spices, chilli, bay leaves,
0:31:07 > 0:31:09fennel seeds, that kind of thing.
0:31:09 > 0:31:13And then they mix it up with all the nice bits of pork belly fat
0:31:13 > 0:31:16and then they use things like shoulder.
0:31:16 > 0:31:20They will mince it up quite roughly, it's got a lovely sort of texture.
0:31:20 > 0:31:24And then if you just take out the skin, it makes a brilliant pasta sauce.
0:31:28 > 0:31:31- Onions straight in. - And a little bit of pancetta.
0:31:31 > 0:31:34Theo, could you use a British sausage?
0:31:34 > 0:31:35You could use a British sausage
0:31:35 > 0:31:38but you need something with quite a lot of fat.
0:31:39 > 0:31:43- Like a Cumberland sausage?- Yeah. Cumberland to a fine mince, I'd say.- OK.
0:31:44 > 0:31:48- Let's get a better knife for that. - So the garlic has gone in as well.
0:31:48 > 0:31:50The garlic's gone in, onion's gone in.
0:31:50 > 0:31:52- Now, we're using some of this chard. - Swiss chard.
0:31:52 > 0:31:56So if you take the leaves off and cut the storks really, really fine,
0:31:56 > 0:31:57like matchsticks.
0:31:57 > 0:32:00This is fantastic stuff but it does grow a different colour.
0:32:00 > 0:32:01You get the orange chard, the red chard.
0:32:01 > 0:32:05- They call it rainbow chard, don't they?- Yeah.- And that is lovely.
0:32:05 > 0:32:09The thing is, I always find the red chard can be slightly tough, though. Have you ever found that?
0:32:09 > 0:32:11If you cook it it's got very stringy stalks.
0:32:11 > 0:32:14- But you've going to use the entire lot?- So a little bit of pancetta.
0:32:15 > 0:32:18- You put plenty of onion in there, didn't you?- I did put half in.
0:32:20 > 0:32:22Let's put a bit more sausage in there to even it up.
0:32:22 > 0:32:25- Is that chopped enough? - A little bit finer, please.
0:32:29 > 0:32:30Your knife skills aren't what they used to be.
0:32:30 > 0:32:33It was fine in rehearsal and now you've just changed it.
0:32:33 > 0:32:35- That's because I did it!- Exactly!
0:32:35 > 0:32:37We won't use that bit.
0:32:37 > 0:32:40- So your restaurant is celebrating, what, your fifth year?- Five years.
0:32:40 > 0:32:43- I know, it's amazing, isn't it? - Yeah. Five years.
0:32:43 > 0:32:45Five years and going strong.
0:32:45 > 0:32:49And it feels like five minutes ago but it also feels like 10 years.
0:32:50 > 0:32:53OK, so those sausages are starting to break down, all that fat's coming out of them.
0:32:53 > 0:32:59And that smoky pancetta is going to season this sausage
0:32:59 > 0:33:01and the onion is there for the sweetness.
0:33:02 > 0:33:04So if we get that chard in quickly.
0:33:04 > 0:33:07- So what do you call this in Italian? - Bietola.
0:33:07 > 0:33:10- Bietola.- Bietola.
0:33:10 > 0:33:13- The French call it bette.- They do call it bette, yeah.- And we call it Swiss chard.
0:33:15 > 0:33:19I used to cook it a lot when I was in France working over there, with liver.
0:33:20 > 0:33:21Yeah, that's very nice.
0:33:21 > 0:33:23And the stalks are lovely because you can blanch the stalks
0:33:23 > 0:33:27and you can make a lovely gratin with eggs and cream
0:33:27 > 0:33:29and cheese, like a...or something.
0:33:31 > 0:33:34So quite sort of chunky. I'll just break that down.
0:33:36 > 0:33:40Now, as well as celebrating your fifth year, you have started writing a new book, have you?
0:33:40 > 0:33:41I've started writing.
0:33:41 > 0:33:44I mean, I've got a lot of recipes which I've been collecting
0:33:44 > 0:33:48over the years. The ones that I like to cook at home.
0:33:48 > 0:33:51So, yeah, the new book is going to be quite a big one, I think.
0:33:52 > 0:33:55Is that Spanish food or...?
0:33:55 > 0:33:57- It's Japanese.- Japanese.
0:33:57 > 0:33:59Right, I'm going to put the stalks in.
0:33:59 > 0:34:02- The stalks are in already, just put the tops of these ones in.- OK.
0:34:02 > 0:34:04So we just want to cook that sausage down.
0:34:04 > 0:34:08So you've got all that sort of fennel and the garlic.
0:34:08 > 0:34:09A little bit of chilli, bits of dried chilli.
0:34:09 > 0:34:12Now, it's important to use the right pasta for the right dish.
0:34:12 > 0:34:14Why are you using penne for this one?
0:34:14 > 0:34:17Penne because it's penne regatta, which means it has got
0:34:17 > 0:34:19the little lines on it, so it will hold the sauce.
0:34:19 > 0:34:23I mean, you could use anything like a rigatoni or something
0:34:23 > 0:34:27or even maybe a pappardelle, a flat egg pasta.
0:34:27 > 0:34:30But this one, you know, it's quite an easy one
0:34:30 > 0:34:33- and everyone likes penne, don't they?- So just recap what we've got in there.
0:34:33 > 0:34:35OK, so you fry the onion, a bit of garlic.
0:34:35 > 0:34:37We've got the pancetta, we've got the sausages
0:34:37 > 0:34:42and we're just breaking them down so they become a bit more manageable.
0:34:42 > 0:34:45And you par-cooked this beforehand, so this is not real time.
0:34:45 > 0:34:47Yeah, that's going to be out in a second.
0:34:47 > 0:34:50OK, so I need a little bit of Parmesan. Shall I do that?
0:34:50 > 0:34:53- I'll do that.- What's that?- Parmesan. - Oh, I'll do that. Sorry.
0:34:55 > 0:34:58I'll do that. There's a sink in the back if you want to wash your hands.
0:34:58 > 0:35:02You are also doing the old food shows a lot this month.
0:35:02 > 0:35:06Yeah, so I'm with you in Birmingham
0:35:06 > 0:35:10and I'm actually doing a pop-up restaurant on the London Olympia
0:35:10 > 0:35:14for the MasterChef weekend.
0:35:14 > 0:35:19And I'm doing a demonstration Taste of London, Taste of Christmas.
0:35:19 > 0:35:20So, yeah, I'm busy. Very busy.
0:35:22 > 0:35:23OK.
0:35:23 > 0:35:27Let's get this chard out now. I'm just going to drain the chard out.
0:35:27 > 0:35:30The stalks are nice and soft.
0:35:30 > 0:35:33How much Parmesan do you want, anyway?
0:35:33 > 0:35:35That's tons.
0:35:36 > 0:35:38I'm enjoying this, you see?
0:35:38 > 0:35:40I'll keep going.
0:35:42 > 0:35:44These are the best Christmas presents ever.
0:35:45 > 0:35:46- Are they your own range?- No.
0:35:46 > 0:35:49LAUGHTER
0:35:49 > 0:35:52- They will be soon. - No, these are brilliant.
0:35:52 > 0:35:53So, I'm putting the cream in, James.
0:35:53 > 0:35:55They're good for the corns on your feet.
0:35:55 > 0:35:58- A little bit of cream. You'll like this bit.- What's that?- The cream.
0:35:58 > 0:36:01- It's cream.- It's cream? - Yeah.- Double cream?- Yeah.
0:36:01 > 0:36:04- Your favourite.- Double cream. I reckon it needs a bit more.
0:36:04 > 0:36:07Oh, come on! We'll use that pasta water. All right, there you go.
0:36:09 > 0:36:11- So, the chard has gone in. - The chard's gone in.
0:36:11 > 0:36:14So, a real classic one would probably have tomato in, but
0:36:14 > 0:36:19I just thought Swiss chard adds a little, different dimension.
0:36:19 > 0:36:20I want to show you this
0:36:20 > 0:36:22because I know you are a fan of Italian produce.
0:36:22 > 0:36:25- In fact, I was at Mr Tom Kerridge's restaurant last night...- Yeah.
0:36:27 > 0:36:29- Have I got to close my eyes?- No.
0:36:29 > 0:36:32- OK.- This is from the UK.
0:36:33 > 0:36:36Check that out. That is a UK-grown black truffle.
0:36:36 > 0:36:39I don't believe it. That's amazing.
0:36:40 > 0:36:43- Oh, my God, it smells good as well.- Yeah!
0:36:43 > 0:36:45- God, it...- Get your hands off it.
0:36:45 > 0:36:47That's a UK-grown black truffle. Look at that.
0:36:47 > 0:36:50That'll be on tonight's menu, if I get my hands on that.
0:36:50 > 0:36:52- It's lovely, isn't it? - Yeah, it's very nice.
0:36:52 > 0:36:53Grown in the UK.
0:36:53 > 0:36:56I did promise the guy not to tell you where it was
0:36:56 > 0:36:58cos he's literally got it.
0:36:58 > 0:37:01It's near Oxford. LAUGHTER
0:37:01 > 0:37:02OK, so the pasta is in,
0:37:02 > 0:37:05add a bit of the pasta cooking water to sort of help it along.
0:37:05 > 0:37:08Now, you use a lot of this water in there, don't you?
0:37:08 > 0:37:11Yeah, because it's starchy, so it gives it a sort of nice... It emulsifies...
0:37:11 > 0:37:14Do you think this is the difference between a lot of people
0:37:14 > 0:37:16adding a bit more sauce or oil, you'd use the water?
0:37:16 > 0:37:18I always use water because then you don't...
0:37:18 > 0:37:20You're not enriching the sauce too much.
0:37:20 > 0:37:21You don't make the sauce too heavy.
0:37:21 > 0:37:24Perhaps some people would add lots and lots more cream, but...
0:37:24 > 0:37:26So, you've got chilli flakes in there as well.
0:37:26 > 0:37:29Chilli flakes in there, Swiss chard, sausages, pancetta,
0:37:29 > 0:37:31a bit of Parmesan.
0:37:31 > 0:37:34Look at that. Nicely emulsified.
0:37:34 > 0:37:36And then, I think we can probably plate that up.
0:37:36 > 0:37:38Make sure it's all kind of creamy.
0:37:38 > 0:37:40So all the sauce sticks to the actual pasta.
0:37:42 > 0:37:46That's kind of what you want. And let's put that on a plate.
0:37:46 > 0:37:47That's a lovely penne.
0:37:47 > 0:37:49And if you can't find these Italian sausages...?
0:37:49 > 0:37:51If you can't find Italian sausages...
0:37:51 > 0:37:54- You can't really make the dish. - You can't really make the dish.
0:37:54 > 0:37:56- Yeah, exactly.- Just get some alphabet spaghetti.
0:37:56 > 0:37:59- That kind of stuff.- Well, you could if you really want, but...
0:37:59 > 0:38:02- Do you want a sprinkle of cheese? - A little sprinkle of cheese.
0:38:02 > 0:38:04- A little bit of pepper. - While you explain what it is.
0:38:04 > 0:38:07And that's my penne with spicy Italian sausages, pancetta,
0:38:07 > 0:38:09Swiss chard, cream and Parmesan.
0:38:09 > 0:38:10It's pretty good.
0:38:15 > 0:38:16There you go.
0:38:18 > 0:38:19All done.
0:38:19 > 0:38:22Easy as that. Have a seat over there. Dive into that one.
0:38:22 > 0:38:25- It looks hot.- It is very hot, yeah.
0:38:25 > 0:38:26- Tell us what you think of that.- OK.
0:38:26 > 0:38:30I'm a bit worried. It's embarrassing eating on the telly, innit?
0:38:30 > 0:38:32- Particularly when it's hot. - Mm! It is good.
0:38:33 > 0:38:36Like you say, you've got to get the right type of pasta for that one.
0:38:36 > 0:38:39It really is important cos a lot of pastas, you get the wrong pasta
0:38:39 > 0:38:42and the sauce just falls away from the pasta, it doesn't hold to it.
0:38:42 > 0:38:45- It's very important you get a ridge pasta.- What do you think of gluten-free pastas?
0:38:45 > 0:38:48- I think they're getting really good now.- Yeah?
0:38:48 > 0:38:50Some of the corn ones are really fantastic.
0:38:50 > 0:38:53Just using corn. They are kind of yellow. The quality is really good.
0:38:53 > 0:38:56Yeah, I'd go for rice myself, but you think corn is better?
0:38:56 > 0:38:59I think the corn one has got more flavour. It tastes of something.
0:38:59 > 0:39:01That's his own range. But anyway. LAUGHTER
0:39:01 > 0:39:04- What do you reckon to that one? - It's lovely.- Happy?- Isn't it lovely?
0:39:04 > 0:39:07- Nice and simple. - The sausage is really good.
0:39:07 > 0:39:09The flavour, the meatiness of the sausage.
0:39:09 > 0:39:10It's got fennel in there.
0:39:10 > 0:39:13Just a fresh bit of English black truffle on the top.
0:39:13 > 0:39:15- That would have been nice. - You're not getting that one.
0:39:19 > 0:39:22You're right, Mel, it is embarrassing eating live on TV.
0:39:22 > 0:39:24And that's why you'll never catch me doing it.
0:39:24 > 0:39:26A great dish there from Theo.
0:39:26 > 0:39:28Now, it's over to Keith Floyd who is continuing his trip
0:39:28 > 0:39:31around the UK and this week he is in Northern Ireland.
0:39:32 > 0:39:34You now, after years,
0:39:34 > 0:39:36I mean, literally decades on the road
0:39:36 > 0:39:38making these cookery programmes,
0:39:38 > 0:39:41I can sort of play a gastronomic blind man's buff.
0:39:41 > 0:39:44I can put a mask on, I can taste a dish
0:39:44 > 0:39:45and I can tell you where we are.
0:39:45 > 0:39:47In fact, I'm so good at that kind of thing that
0:39:47 > 0:39:50if I wanted to make another fortune, I could invent another board game.
0:39:50 > 0:39:52I'd probably call it... I don't know, Gastropoly?
0:39:52 > 0:39:55No, that doesn't ring right. I'd probably call it Culinary Pursuits.
0:39:55 > 0:39:58You know, the kind of thing you would throw a six
0:39:58 > 0:40:00and if it landed in Yorkshire, you'd get a pudding.
0:40:00 > 0:40:03You throw another six in Lancashire and it gets a hotpot.
0:40:03 > 0:40:05For example, where are we now?
0:40:05 > 0:40:07Richard, spin the camera around. Give them a clue.
0:40:07 > 0:40:11Look, cranes, hoists, jigs and stuff like that.
0:40:11 > 0:40:14I'll give you another idea. This is also where they built the Titanic.
0:40:14 > 0:40:18And if you were to eat this dish now, which I'm going to have
0:40:18 > 0:40:21served to me, you would know exactly where we are.
0:40:21 > 0:40:23Even if I might trip over this step, one look at this dish
0:40:23 > 0:40:28will say one word to you, two syllables and it's delicious.
0:40:29 > 0:40:30You've got it. It's Belfast.
0:40:30 > 0:40:34And the famous Ulster Fry, the backbone of Northern Ireland,
0:40:34 > 0:40:37the meal that launched a thousand ships. Look at it.
0:40:37 > 0:40:40It is soda bread, it's potato cakes, it sausages,
0:40:40 > 0:40:42wonderful Irish bacon, the best bacon in the world, in my view.
0:40:42 > 0:40:44Eggs, tomatoes and stuff like that.
0:40:44 > 0:40:46And they eat this at any time of day.
0:40:46 > 0:40:48In fact, I wouldn't dream of starting a show without it.
0:40:48 > 0:40:51Good breakfast even though it is 5.15.
0:40:51 > 0:40:52Brilliant!
0:40:59 > 0:41:02Before I started making these scrumptious little programmes,
0:41:02 > 0:41:05all I had seen of Belfast was pictures on the news.
0:41:05 > 0:41:07Pictures that for some strange reason didn't dwell on
0:41:07 > 0:41:10the culinary heritage of this proud city.
0:41:10 > 0:41:13I must confess, though, I didn't actually come here with a song in my heart,
0:41:13 > 0:41:16but after a blinding breakfast at Benny's Cafe
0:41:16 > 0:41:18and a few pints of the Imperial Stout,
0:41:18 > 0:41:22not to mention an ear bashing by the most loquacious people on earth,
0:41:22 > 0:41:23I thought I was in Florence.
0:41:26 > 0:41:29This is the kind of thing that gets you arrested in these programmes, you know?
0:41:29 > 0:41:32Walking around the streets of Belfast, gazing at the buildings
0:41:32 > 0:41:34and the things behind you and talking to yourself.
0:41:34 > 0:41:38Whereas, really, of course, I am thinking about the deep and profound
0:41:38 > 0:41:41culinary meaning of this splendid city here in Northern Ireland.
0:41:41 > 0:41:44I'm meant to cross the road here, but I forgot to do that.
0:41:50 > 0:41:53Because La Direction, as our producer is affectionately known,
0:41:53 > 0:41:57insists on giving a sense of place, here's one of me yet again
0:41:57 > 0:42:01struggling through another anonymous city centre of these fair islands.
0:42:01 > 0:42:02It's a great pity.
0:42:02 > 0:42:06You wouldn't even know you were in Belfast, a city that exudes
0:42:06 > 0:42:10joie de vivre like buckets of Guinness sloshing around your toes.
0:42:10 > 0:42:12We went to celebrate the architecture of this city
0:42:12 > 0:42:16by going to probably the most famous pub in the world,
0:42:16 > 0:42:19but the BBC, through painstaking research, turned up when, of course,
0:42:19 > 0:42:25this architectural jewel was clad in tarpaulins, camiknickers and...
0:42:25 > 0:42:27HE LAUGHS
0:42:29 > 0:42:32According to Oscar O'Flahertie Wills Wilde,
0:42:32 > 0:42:34there are three great arts -
0:42:34 > 0:42:38painting, music and ornamental cake decoration,
0:42:38 > 0:42:40of which architecture is but a subdivision.
0:42:40 > 0:42:42This is a brilliant pub, you know?
0:42:42 > 0:42:46John Betjeman said it was the best in the universe, the best in the entire world.
0:42:46 > 0:42:48Artists through the generations have adored it.
0:42:48 > 0:42:51In fact, James Mason used it for his great film The Odd Man Out.
0:42:51 > 0:42:54The advantage, of course, he had over me was that
0:42:54 > 0:42:57he had a real director, Carol Reed. But, you know, look at it.
0:42:57 > 0:42:58It's a cathedral to drink. Isn't it?
0:42:58 > 0:43:00And that is not just a quick pun.
0:43:00 > 0:43:04This was actually made and decorated by Italian craftsmen,
0:43:04 > 0:43:06plasterers, sculptors and painters
0:43:06 > 0:43:09who were moonlighting whilst building cathedrals and stuff.
0:43:09 > 0:43:11What a wonderful way to earn a living,
0:43:11 > 0:43:12much better than making spaghetti.
0:43:12 > 0:43:14BELLS TOLL
0:43:14 > 0:43:17Come in, my son, I'll hear your confession now.
0:43:19 > 0:43:21Richard, don't look so serious. I know you've been a naughty boy,
0:43:21 > 0:43:23but that was only a little joke, you see?
0:43:23 > 0:43:25What we're really going to do here is
0:43:25 > 0:43:27because I'm a kind of a sleuth, detective,
0:43:27 > 0:43:29champing around the lanes, the byways, the pubs,
0:43:29 > 0:43:32the bars, the bistros of these great British Isles of ours -
0:43:32 > 0:43:35Ireland included - looking for things, I need help.
0:43:37 > 0:43:40So, I read the Belfast Cookery Book
0:43:40 > 0:43:43and it says pizza napoletana, fritto misto, quiche Lorraine,
0:43:43 > 0:43:45tarte aux oignons, all that sort of stuff,
0:43:45 > 0:43:47I thought that's not Irish food.
0:43:47 > 0:43:49Somebody who knows about Irish food is my great mate,
0:43:49 > 0:43:51and we are friends, unusually,
0:43:51 > 0:43:53because often I say we've been friends for, like, minutes,
0:43:53 > 0:43:55- but we've been friends for years. - Yes, this is true.
0:43:55 > 0:43:56- This is true, is not?- Yes.
0:43:56 > 0:43:59This is Niki Hill, she's the leading writer on the world's
0:43:59 > 0:44:03oldest English-speaking, or English-written, newspaper
0:44:03 > 0:44:05- which is called the Belfast... - Newsletter.
0:44:05 > 0:44:07- The Belfast Newsletter.- 250 years.
0:44:08 > 0:44:11- Man and boy.- Yes. - It's a brilliant paper.
0:44:11 > 0:44:13She wrote very nice things about me in that one,
0:44:13 > 0:44:15that's why I've invited her on to my programme today
0:44:15 > 0:44:17to pretend to be an expert because you are an expert, aren't you?
0:44:17 > 0:44:19- Oh, of course, yes. - On everything.- Yes.
0:44:19 > 0:44:21- On food in particular. - Yes, very much so.
0:44:21 > 0:44:23- I mean...- A great eater. - And a great eater.
0:44:23 > 0:44:27I mean, is this stuff, this champ, this Irish stew, this hot whiskey,
0:44:27 > 0:44:30this Murphy's, this brown bread and butter, these oysters,
0:44:30 > 0:44:32- is this Irish food? - The stew's not quite right.
0:44:32 > 0:44:35Well, it's, you know, a stew is a stew is a stew.
0:44:35 > 0:44:38The champ's not quite right but it's almost right
0:44:38 > 0:44:40because champ is a big mound, it's like making cement.
0:44:40 > 0:44:42It's a big mound of mashed potato with scallions in it.
0:44:42 > 0:44:45What are scallions, for our English-speaking viewers?
0:44:45 > 0:44:46Scallions are spring onions
0:44:46 > 0:44:50and the spring onions must be stewed in milk beforehand
0:44:50 > 0:44:51so they're are all nice and soft.
0:44:51 > 0:44:53And then you make a big hole in the middle, as I say,
0:44:53 > 0:44:55like making cement, and you put the butter in
0:44:55 > 0:44:57and you make cement.
0:44:57 > 0:45:01And it's high in whatever you like to think, but it tastes gorgeous.
0:45:01 > 0:45:04Mrs Currie, if she's still in power, I don't know,
0:45:04 > 0:45:05I don't follow politics,
0:45:05 > 0:45:08says that the Northern Irish people are even worse
0:45:08 > 0:45:10than the naughty people up in the north
0:45:10 > 0:45:13for eating high cholesterol, fatty foods.
0:45:13 > 0:45:15Well, you know it's eating and drinking.
0:45:15 > 0:45:17We talk about having a feed of drink and we have a feed of food too.
0:45:17 > 0:45:19I don't care about it, it's lovely.
0:45:19 > 0:45:22I mean, without the Ulster fry after a night's drinking,
0:45:22 > 0:45:24- you know, you'd be done for. - How much has food changed?
0:45:24 > 0:45:27I mean, trotting up and down the streets here, the Golden Mile
0:45:27 > 0:45:30which I think once was a street of sort of brothels
0:45:30 > 0:45:32- and women of the night. - No, not quite.- Not quite?
0:45:32 > 0:45:35No, it was all insurance companies but it's now all restaurants because
0:45:35 > 0:45:39everyone decided when the Troubles hit Northern Ireland in 1969,
0:45:39 > 0:45:41they said, "Where am I going to go for my holidays?
0:45:41 > 0:45:42"I'm going to get the hell out of here."
0:45:42 > 0:45:46So they went to France and they went to Spain and they came back saying,
0:45:46 > 0:45:48"I want paella and I want all these goodies,"
0:45:48 > 0:45:51so hence the Golden Mile and hence all these restaurants.
0:45:51 > 0:45:54But, listen, I mean, I'm not an interviewer.
0:45:54 > 0:45:57I mean, I'm getting fed up with this journalistic bit.
0:45:57 > 0:45:59At the end of the day, this is a cookery programme
0:45:59 > 0:46:01so if you'll excuse me from trying to interview you,
0:46:01 > 0:46:06which I do very badly, I want to go off and do some real cooking. OK?
0:46:06 > 0:46:07- So, look, let's drink to ourselves...- Yes.
0:46:07 > 0:46:10..let's forget the camera because we're fed up with them.
0:46:10 > 0:46:13- We can talk about the Golden Mile as it used to be 50 years ago...- Oh!
0:46:13 > 0:46:16..when they're not listening and stuff like that.
0:46:16 > 0:46:19- In this booth? - Well, what about this booth?
0:46:19 > 0:46:23I must go down to the seas again, to the vagrant gypsy life,
0:46:23 > 0:46:25to the gull's way and the whale's way
0:46:25 > 0:46:27where the wind's like a whetted knife
0:46:27 > 0:46:30and all I ask is a merry yarn from a laughing fellow rover
0:46:30 > 0:46:34and a quiet sleep and a sweet dream when the long trek's over.
0:46:34 > 0:46:37Good, hey? But it's really interesting, isn't it, in Portrush,
0:46:37 > 0:46:39it's great to find a little restaurant
0:46:39 > 0:46:40that celebrates the area?
0:46:40 > 0:46:43George McAlpin is one of a growing breed of young chefs
0:46:43 > 0:46:46who are not content to pay lip service to the French
0:46:46 > 0:46:48but develop and exploit local produce
0:46:48 > 0:46:50to create dishes that are second to none.
0:46:50 > 0:46:53Here he's cooking salmon, halibut and lobster
0:46:53 > 0:46:57in a light, creamy champagne and butter sauce.
0:46:57 > 0:47:00Although it looks extravagant, this dish is quite simple
0:47:00 > 0:47:02but what makes it superb is the freshness of the fish,
0:47:02 > 0:47:04and lobster isn't essential, by the way,
0:47:04 > 0:47:07and the immediacy of the cooking and serving.
0:47:07 > 0:47:10You have to admit that was a virtuoso performance
0:47:10 > 0:47:11of my new chum, George here.
0:47:11 > 0:47:14George, bring that in a minute because I must taste it.
0:47:14 > 0:47:16But, look, this is a town, like Clevedon in Somerset,
0:47:16 > 0:47:19you would hardly find this sort of dazzling selection of stuff
0:47:19 > 0:47:22around there and yet here we are on a blustery Northern Irish coast.
0:47:22 > 0:47:25George, I must just taste this a sec, excuse me.
0:47:28 > 0:47:30Mm. Divine.
0:47:32 > 0:47:33What's this got to do with Ireland?
0:47:33 > 0:47:35I mean, where's all this stuff come from?
0:47:35 > 0:47:37Well, this is all locally caught, as I say, we're on the harbour
0:47:37 > 0:47:40in Portrush and it's all caught by local fishermen.
0:47:40 > 0:47:43It's absolutely supreme. Now, look. Look at this.
0:47:43 > 0:47:45This I've never seen before.
0:47:45 > 0:47:47Richard, come really close into that, please.
0:47:47 > 0:47:49It's got caul on the outside, like a faggot.
0:47:49 > 0:47:51Where did this dish come from?
0:47:51 > 0:47:53Well, it's actually, brunoise of vegetables
0:47:53 > 0:47:55and fillet of lobster roasted in the oven,
0:47:55 > 0:47:58- served with a lobster sauce. - And who...? It is your own...?
0:47:58 > 0:48:01- Yes, yes.- Where do you get your...?
0:48:01 > 0:48:03Do you wake up in the middle of the night like a musician
0:48:03 > 0:48:06and run for the Yamaha and say, "I must get that tune down,"
0:48:06 > 0:48:08or is it a carefully thought out kind of thing?
0:48:08 > 0:48:11Er, sometimes, some days, things come to you easier than others
0:48:11 > 0:48:13- and...- Well, this is...
0:48:13 > 0:48:16Obviously you have to work at it and try different ideas
0:48:16 > 0:48:18and sort of try and blend them,
0:48:18 > 0:48:19get them all to work nicely together.
0:48:19 > 0:48:21This has really come to me in a major way.
0:48:21 > 0:48:23Richard, look at this, I'm going to cut
0:48:23 > 0:48:25right through the middle of this.
0:48:25 > 0:48:27See these very finely diced vegetables on the top,
0:48:27 > 0:48:30inside the caul and the wonderful fillet of turbot
0:48:30 > 0:48:32at the bottom there. I must just taste that
0:48:32 > 0:48:35and this fabulous rich fish sauce.
0:48:35 > 0:48:37You should feel very jealous, you lot.
0:48:37 > 0:48:40Now this also fascinates me. What are those?
0:48:40 > 0:48:41Richard, over here.
0:48:41 > 0:48:43They're little port fillet chimneys wrapped in puff pastry.
0:48:43 > 0:48:46Going to hack right down to there. What's that stuff on the top?
0:48:46 > 0:48:47It's mushroom duxelles.
0:48:47 > 0:48:50That sort of minced mushroom and onion and stuff like that.
0:48:50 > 0:48:52Yes, and it's served with a rosemary jus.
0:48:52 > 0:48:54Oh, wonderful, a jus. Richard, come back here.
0:48:54 > 0:48:59A lovely rich, meat glazey sauce, flavoured with rosemary.
0:49:00 > 0:49:02And this. Over here, quick!
0:49:02 > 0:49:04We just haven't got the time to do
0:49:04 > 0:49:07this brilliant young chef the justice. What is this here?
0:49:07 > 0:49:11It's a fresh orange terrine filled with fresh summer fruits.
0:49:11 > 0:49:12Ah...
0:49:14 > 0:49:17A masterpiece. I have to say, George,
0:49:17 > 0:49:20- that I award you the imperial stout for being brilliant.- Cheers, Keith.
0:49:20 > 0:49:24For being young, you make me feel like a passe 40-year-old
0:49:24 > 0:49:26but it is my programme, so shoot off, if you don't mind.
0:49:26 > 0:49:28I'm going to do some cooking now.
0:49:28 > 0:49:30So, Richard, stay with me.
0:49:30 > 0:49:34Off with the coat and on to a cooking a sketch right away.
0:49:35 > 0:49:40So this, then, is the beef simmering gently in beef stock
0:49:40 > 0:49:42and stout, absolutely perfect.
0:49:42 > 0:49:45Richard, I hear you cry, what beef, what Guinness,
0:49:45 > 0:49:47what stout, what stock?
0:49:47 > 0:49:49Actually, this is the classic modern way of cooking beef
0:49:49 > 0:49:51with oysters and Guinness.
0:49:51 > 0:49:53You could say the perfect TV meal.
0:49:53 > 0:49:55No, not that one, my dear. This one, actually.
0:49:55 > 0:49:59This is the perfect TV dinner, look, wonderful local oysters,
0:49:59 > 0:50:03fabulous fillet, little shallots, bit of brown sugar,
0:50:03 > 0:50:04a wonderful meat glaze,
0:50:04 > 0:50:07the reduction of beef bones and stock and stuff like that,
0:50:07 > 0:50:08a little butter and some stout.
0:50:08 > 0:50:09And as I always say...
0:50:09 > 0:50:12Back to me, Richard, please. ..if it isn't good enough to drink,
0:50:12 > 0:50:15it's not good enough to cook with, so I'll just check.
0:50:15 > 0:50:16Absolutely perfect. Right,
0:50:16 > 0:50:20we haven't got very much time, so I have already...
0:50:20 > 0:50:22poached my fillet of beef...
0:50:22 > 0:50:25in some meat stock and some stout. OK?
0:50:25 > 0:50:29I've got it reduced down to that with a few shallots and a bay leaf.
0:50:29 > 0:50:31Now for the important part of making the sauce.
0:50:31 > 0:50:34Come in very close, you may walk, you...
0:50:34 > 0:50:36You have actually got legs.
0:50:36 > 0:50:39We put... Because of the bitter sauce you get from the stout
0:50:39 > 0:50:42and beef stock, a little of the brown sugar, like that,
0:50:42 > 0:50:43dissolve it in and then,
0:50:43 > 0:50:47whisk in a few little knobs of butter.
0:50:47 > 0:50:49A huge whisk.
0:50:49 > 0:50:54And we whisk that until it gets creamy, shiny and unctuous,
0:50:54 > 0:50:56which will take a second or two.
0:50:56 > 0:50:58While that's just finishing off there,
0:50:58 > 0:50:59I must now...
0:51:01 > 0:51:04..concentrate, because I'm going to offer this to George in a moment,
0:51:04 > 0:51:07you've seen what a brilliant chef he is. Just taste.
0:51:08 > 0:51:10That brown sugar is essential into that,
0:51:10 > 0:51:14it takes the bitterness away and gives it a superbly unctuous flavour.
0:51:14 > 0:51:15Back a bit, please, Richard.
0:51:15 > 0:51:18Right, sauce onto the plate, first of all,
0:51:18 > 0:51:20strain through so we don't get the shallots and things.
0:51:20 > 0:51:21OK? Like that.
0:51:23 > 0:51:25Which is perfect.
0:51:25 > 0:51:27Save a bit of that. Over there.
0:51:27 > 0:51:29Now, while I cut up the meat,
0:51:29 > 0:51:32I'm going to pop my little oysters in for a second or two.
0:51:35 > 0:51:38OK, have a little close-up into there, Richard, if you can get it.
0:51:39 > 0:51:43Just warm the oysters through. They are naturally raw.
0:51:43 > 0:51:45You just want them glazed with the sauce,
0:51:45 > 0:51:49only there for a second. OK, you've seen those. Right, back.
0:51:49 > 0:51:51Oh, for the difficult bit.
0:51:51 > 0:51:53We just carve that down.
0:51:53 > 0:51:56Oh, cooked, if I may say, to perfection.
0:51:56 > 0:51:57Pink in the middle.
0:51:57 > 0:52:01Thin slivers of fillet of... fillet of beef.
0:52:01 > 0:52:04Like that, one, two, three.
0:52:04 > 0:52:07Maybe, cos this is for George, maybe I should make a bit of
0:52:07 > 0:52:10a better effort there and overlap them, like that.
0:52:11 > 0:52:14A little bit of my julienne of vegetables.
0:52:17 > 0:52:18Trembling hands.
0:52:18 > 0:52:20Do you know, I've made hundreds of these programmes,
0:52:20 > 0:52:23I still get very nervous cooking for really talented people.
0:52:23 > 0:52:26It's genuinely true, you know. I haven't...
0:52:26 > 0:52:29cleaned that as well as I might. Right...
0:52:29 > 0:52:30Oysters.
0:52:30 > 0:52:32My oysters can go...
0:52:32 > 0:52:34around here.
0:52:37 > 0:52:40Like that, and I'll get a bit more of this...
0:52:40 > 0:52:42sauce.
0:52:43 > 0:52:46Now, OK, under the pressure, I don't suppose I presented that
0:52:46 > 0:52:49as beautifully as George... But George, come and have a taste.
0:52:49 > 0:52:51Tell me what you think.
0:52:51 > 0:52:53I know you might criticise the presentation,
0:52:53 > 0:52:55but see if the flavours are there.
0:52:55 > 0:52:57Well, it looks very good.
0:53:03 > 0:53:04Certainly tastes very good.
0:53:04 > 0:53:06Do you want to tell several million people what you really think?
0:53:06 > 0:53:10I think it's absolutely fabulous, I think that's one for our new menu.
0:53:10 > 0:53:12- Really, truly?- Yes, I do.
0:53:12 > 0:53:14Righto, see how I feel about that.
0:53:14 > 0:53:18Beautiful oysters. Beautiful beef.
0:53:20 > 0:53:22Well, I told you George was a man of integrity.
0:53:22 > 0:53:24Everything he said is true.
0:53:24 > 0:53:27Those oysters are perfect, the beef was brilliant,
0:53:27 > 0:53:29the sauce is fantastic.
0:53:29 > 0:53:30I'm a bit proud.
0:53:40 > 0:53:43No cooking programme of mine would be complete without a dollop
0:53:43 > 0:53:46of mythology, and I'm standing here on the Giant's Causeway,
0:53:46 > 0:53:50which, it says here on my tea towel, issued by the National Trust, was...
0:53:50 > 0:53:53It's the Giant's Causeway, made by Finn McCool,
0:53:53 > 0:53:56you remember Finn McCool in The Heartbreakers?
0:53:56 > 0:53:58Great man in the early 17th century.
0:53:58 > 0:54:01Anyway, he was fighting forever with this Scottish giant
0:54:01 > 0:54:04over the water there, and they built this causeway
0:54:04 > 0:54:06so they could do battle in the middle.
0:54:06 > 0:54:09But Finn McCool was a pretty smart kind of guy,
0:54:09 > 0:54:13and he'd heard that the Scottish giant was so big that he borrowed
0:54:13 > 0:54:15his son's school uniform, you know, Just William's short trousers,
0:54:15 > 0:54:17a blazer and a peaked cap,
0:54:17 > 0:54:20walked across the causeway, so petrified of the Scottish giant,
0:54:20 > 0:54:23he thought, blimey, if that's his son, what's his dad like?
0:54:23 > 0:54:26He threw a little fit of pique and ripped up the causeway,
0:54:26 > 0:54:28and this is all that remains.
0:54:28 > 0:54:29HE LAUGHS
0:54:29 > 0:54:32SLOW DRUMBEAT
0:54:33 > 0:54:35MUSIC
0:54:35 > 0:54:38Ah, the Bushmill's distillery. Yes, I remember.
0:54:38 > 0:54:41Of course, taking me there is a bit like giving a strawberry donkeys,
0:54:41 > 0:54:44but simply, to make the mash, the first stage,
0:54:44 > 0:54:47you add water from the River Bush to Irish barley.
0:54:47 > 0:54:50And the next thing I recall is the heady fumes of the wash,
0:54:50 > 0:54:52this is where the yeast is added,
0:54:52 > 0:54:55which feeds off the sugar to make the alcohol.
0:54:55 > 0:54:58Then it's but a few wibbly, wobbly steps to the distillation plant,
0:54:58 > 0:55:02where the raw spirit is circulated through the system three times.
0:55:03 > 0:55:07I was surprised to learn that this is the oldest distillery
0:55:07 > 0:55:09in the world, and was first granted a licence in 1608.
0:55:09 > 0:55:11AD, of course.
0:55:11 > 0:55:14So this then is the end of the process,
0:55:14 > 0:55:15this is the end of the line.
0:55:15 > 0:55:18This is where this wonderful spirit is stored in oak barrels
0:55:18 > 0:55:22for up to 10 years, you know that? Before it's bottled.
0:55:22 > 0:55:25But in the meantime, there's some other people getting
0:55:25 > 0:55:27a real kick out of it, the angels,
0:55:27 > 0:55:32because 20% of the liquor in these barrels evaporates up -
0:55:32 > 0:55:35and they call this the angel's share.
0:55:39 > 0:55:41MUSIC FADES OUT
0:55:45 > 0:55:49Thanks, Keith. Now, as ever on Saturday Kitchen Best Bites, we're taking a look back
0:55:49 > 0:55:52at some of the best moments from the Saturday Kitchen archives.
0:55:52 > 0:55:55Still to come on today's show, it's Lawrence Keogh versus
0:55:55 > 0:55:59Paul Rankin in a battle for the top spot in the Omelette Challenge.
0:55:59 > 0:56:01French chef Daniel Galmiche is here
0:56:01 > 0:56:03with a chicken and cucumber en papillote.
0:56:03 > 0:56:06He cooks the chicken on a bed of cucumber, before topping
0:56:06 > 0:56:08with toasted almonds and a paprika cream sauce.
0:56:08 > 0:56:11And Elaine Paige faces her Food Heaven or Food Hell.
0:56:11 > 0:56:14Did she get her Food Heaven - grilled salmon with tempura prawns?
0:56:14 > 0:56:18Or her Food Hell - confit duck leg with a flageolet ragout
0:56:18 > 0:56:21and celeriac mash? You're going to have to keep watching to find out.
0:56:21 > 0:56:23But now, it's time for Jason Atherton,
0:56:23 > 0:56:26who's serving up a Japanese-inspired mackerel dish.
0:56:26 > 0:56:28Great to have you on the show.
0:56:28 > 0:56:30Now, your little restaurant empire has suddenly grown
0:56:30 > 0:56:32- since the last time you were on.- Yeah.
0:56:32 > 0:56:35We've got different flavours from different parts of the world,
0:56:35 > 0:56:37where your restaurants are from, so what's the name of the dish?
0:56:37 > 0:56:40Just barbecued mackerel with marinated beetroot and mooli,
0:56:40 > 0:56:42- and matcha green tea. - Sounds good to me.
0:56:42 > 0:56:45So, you want me to fire off with this mooli, first of all?
0:56:45 > 0:56:47If you can just peel it in nice, long strips.
0:56:47 > 0:56:49- And make a giant tagliatelle, please.- Peeler. Right.
0:56:49 > 0:56:54- Somebody will get a peeler from somewhere.- I'm going to fillet the mackerel.- Yeah.
0:56:54 > 0:56:55Take it straight down, take it straight off
0:56:55 > 0:56:58- and we're going to cure this in a lime cure.- Yeah.
0:56:58 > 0:57:02With just sugar, salt, coriander seeds...
0:57:02 > 0:57:03take it straight off...
0:57:03 > 0:57:05You can tell when the mackerel is as fresh as possible,
0:57:05 > 0:57:08because it's literally nice and firm, that's the key to it.
0:57:08 > 0:57:09Yeah, making sure...
0:57:09 > 0:57:12Any oily fish, you need to be as fresh... Any fish will be
0:57:12 > 0:57:17fresh as possible, but you know, with the mackerel, even more so.
0:57:17 > 0:57:20- So we take it straight off.- So, tell me about your restaurants, then.
0:57:20 > 0:57:22Because literally, you started off...
0:57:22 > 0:57:24- Well, you've got the Pollen Street Social.- Yeah.
0:57:24 > 0:57:27- Which is in Mayfair. - Yeah. And then, you've got...
0:57:27 > 0:57:30they've expanded globally, really, these ones.
0:57:30 > 0:57:32Yeah. Well, we, erm...
0:57:32 > 0:57:34My business partner's from Singapore,
0:57:34 > 0:57:38so the next obvious step was to open something in Singapore,
0:57:38 > 0:57:41which we did about a year ago now, and then we...
0:57:41 > 0:57:44It was really successful, so we opened another one,
0:57:44 > 0:57:45which was really successful,
0:57:45 > 0:57:47- so we opened another one... - Another one!
0:57:47 > 0:57:49No, no, it was just...
0:57:49 > 0:57:52I don't know, I just enjoy running restaurants, you know?
0:57:52 > 0:57:54And I've got a super bunch of talented guys work for me,
0:57:54 > 0:57:57- so we make more partners and, yeah...- Yeah?
0:57:57 > 0:57:59- So we just launched in Hong Kong, a couple of weeks ago.- Right.
0:57:59 > 0:58:01Which has gone really, really well.
0:58:01 > 0:58:03We've been a big success with 22 Ships.
0:58:03 > 0:58:06- Which is on 22 Ship Street in Wan Chai.- Right.
0:58:06 > 0:58:10And it serves modern European tapas, so nice little dishes like this,
0:58:10 > 0:58:13but in smaller portions where you can share it with your friends,
0:58:13 > 0:58:14it's a 35-cover tapas bar,
0:58:14 > 0:58:17it's really cool, playing funky music and, yeah...
0:58:17 > 0:58:20Sounds pretty good. Sounds pretty good. This is...
0:58:20 > 0:58:24- This dish is a mix of, not raw, because it's marinated...- Yeah.
0:58:24 > 0:58:26It's cured, but...
0:58:26 > 0:58:28It was inspired by a trip to Japan,
0:58:28 > 0:58:30which I went to in March with the family,
0:58:30 > 0:58:34and we went to a famous sushi restaurant called Jiro.
0:58:34 > 0:58:38And I wanted to emulate how he does sushi there,
0:58:38 > 0:58:40so I won't serve sushi in my restaurant,
0:58:40 > 0:58:43because I'm not a sushi chef, but this is near as damn to sushi.
0:58:43 > 0:58:45But you have to train for so long
0:58:45 > 0:58:47- to be able to do it properly, don't you?- Yeah.
0:58:47 > 0:58:49THEY TALK OVER EACH OTHER
0:58:49 > 0:58:52You have to be able to understand the whole process,
0:58:52 > 0:58:55a lot of people think it's just raw fish. It's much more than that.
0:58:55 > 0:58:57Yeah, absolutely, so it's...
0:58:57 > 0:59:00- I've got a knife there for you. - You've got one. Thank you, Chef.
0:59:02 > 0:59:04You need to get a new knife block, cos it keeps sticking.
0:59:04 > 0:59:06All right, so I'll replace that, yeah.
0:59:06 > 0:59:07GENTLE LAUGHTER
0:59:07 > 0:59:09We're just going to squeeze the lime juice.
0:59:09 > 0:59:13So, in here, we've got sugar, salt, lime zest, coriander seeds
0:59:13 > 0:59:16and pepper, and then we're just going to put all the lime juice in,
0:59:16 > 0:59:19make a little cure, put it over the top,
0:59:19 > 0:59:22- we'll leave these in the fridge for a couple of hours...- Yeah.
0:59:22 > 0:59:24..until they're nice and marinated.
0:59:24 > 0:59:26Is that where you love your Asian flavours from,
0:59:26 > 0:59:27from your travels, as well?
0:59:27 > 0:59:31Absolutely, my mother actually lived in Indonesia for many years.
0:59:31 > 0:59:34She was from Holland originally, so I grew up with Asian food,
0:59:34 > 0:59:38and in World War II, she was a prisoner of the Japanese,
0:59:38 > 0:59:41so we weren't introduced to Japanese food until I left home,
0:59:41 > 0:59:44and then I fell madly in love with Japanese food.
0:59:44 > 0:59:47- My mother could never take the raw thing...- Yeah.
0:59:47 > 0:59:50She just wouldn't do that, but I love it...
0:59:50 > 0:59:51Anything Asian, I love.
0:59:51 > 0:59:54- Yeah, yeah. Me, too.- You've got a big mix and match here, really.
0:59:54 > 0:59:56Like you said, you use a lot of British ingredients,
0:59:56 > 0:59:59- we've got some beetroot... - Beetroot over there.
0:59:59 > 1:00:01So this is the cure. Explain to us what's going on here...
1:00:01 > 1:00:04Just salt, sugar, lime juice,
1:00:04 > 1:00:08pepper and, erm, coriander seeds, which have just been crushed.
1:00:08 > 1:00:10- Yeah?- We're just going to stick at over the top.
1:00:10 > 1:00:14And then, with those, we're just going to peel them,
1:00:14 > 1:00:17we keep the skins and then we blend the skins with oil
1:00:17 > 1:00:18to make this little cucumber oil,
1:00:18 > 1:00:20which we're going to dress the plate with.
1:00:20 > 1:00:23- Right, so you're not wasting any of it, really?- No.
1:00:23 > 1:00:24- JAMES COUGHS - With the spoon there.
1:00:24 > 1:00:27- And with the beetroots, we just thinly slice them.- Yeah?
1:00:27 > 1:00:31Thinly slice the beetroot and then marinate it in honey,
1:00:31 > 1:00:34sugar, garlic and just a little bit of vinegar and some thyme.
1:00:36 > 1:00:38And then that's the... And then...
1:00:38 > 1:00:41Now, although you've got the Pollen Street Social, like we said,
1:00:41 > 1:00:42which is in central London,
1:00:42 > 1:00:45you travel a lot, particularly you spend, you know,
1:00:45 > 1:00:48a lot of time when you're over in that neck of the woods in Asia.
1:00:48 > 1:00:49Yeah. Not too much.
1:00:49 > 1:00:52I mean, I've got one restaurant in London and... Not only one,
1:00:52 > 1:00:56you know, a very important one, we've got one restaurant in London
1:00:56 > 1:01:00and I spend nine months a year in London and three months a year in...
1:01:00 > 1:01:01over in Asia, you know.
1:01:01 > 1:01:04- My wife's from that part of the world, so it works.- Yeah.
1:01:04 > 1:01:06So we spend...we take the kids over there and we...
1:01:06 > 1:01:09And what about getting British ingredients over there?
1:01:09 > 1:01:10Do you have to...?
1:01:10 > 1:01:14You can fly them in, you know, so we fly British ingredients in,
1:01:14 > 1:01:16but we try to use local ingredients,
1:01:16 > 1:01:18I think that's really important, rather than trying to keep
1:01:18 > 1:01:20flying in ingredients all round the world...
1:01:20 > 1:01:22In Britain, we use ingredients here
1:01:22 > 1:01:23and in Asia, we use Asian food over there...
1:01:23 > 1:01:26- So that's your fish. You're basically...- Yeah.
1:01:26 > 1:01:27Put the marinade over the top.
1:01:27 > 1:01:30- And leave that to one side. - In goes that.
1:01:30 > 1:01:31And then you want me to...
1:01:31 > 1:01:34This is this Japanese radish, this mooli. You want me
1:01:34 > 1:01:36- to use some of this beetroot juice...?- Yes, please. Yes.
1:01:36 > 1:01:39Basically, we've just juiced a whole beetroot
1:01:39 > 1:01:41and then we've stained the mooli with it.
1:01:41 > 1:01:44You can actually buy this, I believe, as well...
1:01:44 > 1:01:47You can buy it from health food stores, this beetroot juice.
1:01:47 > 1:01:50You shouldn't be buying things, James, if you're a chef...
1:01:50 > 1:01:52Well, it actually saves you a lot of mess.
1:01:52 > 1:01:55- It's not about saving time... - It's mess more than anything else.
1:01:55 > 1:01:57Beetroot juice everywhere.
1:01:57 > 1:02:01- Just got a bit of that.- We're just going to wash off the cure.
1:02:01 > 1:02:03How long would you marinate that for...?
1:02:03 > 1:02:06Just a couple of hours, that's all, just till it starts to take the cure on.
1:02:06 > 1:02:08- OK.- And then...
1:02:08 > 1:02:10I'll move the limes out of the way.
1:02:11 > 1:02:12We'll just take two...
1:02:12 > 1:02:15This, you can actually eat like this as well, now.
1:02:15 > 1:02:18Yeah, absolutely, yeah. Just take the two nice big fillets off.
1:02:18 > 1:02:20And it alters the texture massively, as well.
1:02:20 > 1:02:23Yeah, absolutely, it makes it a little bit firmer.
1:02:23 > 1:02:26So if you can just barbecue those for me, James, that would be great.
1:02:26 > 1:02:28- You want me to do this? - Yes, please, yeah.
1:02:28 > 1:02:29I'm just going to trim them up.
1:02:29 > 1:02:32- Barbecue or blowtorch it, you want me to use?- Yeah.
1:02:32 > 1:02:34This is a technique they do with sushi.
1:02:36 > 1:02:37So with sushi fish, they'll, erm...
1:02:39 > 1:02:41Halfway through your sushi tasting menu,
1:02:41 > 1:02:45- you'll have a piece of fish that's been barbecued in this way.- Right.
1:02:46 > 1:02:49And is it...? This would be done on a grill...?
1:02:49 > 1:02:52- I mean, we're using a blowtorch... - No, they use blowtorches.
1:02:52 > 1:02:55- Do they?- That's where I got the technique from, yeah.
1:02:55 > 1:02:56So...
1:02:56 > 1:02:57Basically, in here now with the,
1:02:57 > 1:03:00what you've blowtorched, we've...
1:03:00 > 1:03:02just put lemon juice, a little bit...
1:03:02 > 1:03:03Which I've got there...
1:03:03 > 1:03:05- That's your cucumber. - So we put it in.
1:03:05 > 1:03:09- So that's your cucumber and everything.- OK. Fresh knife.
1:03:10 > 1:03:12So the idea is it just alters the texture of it...
1:03:12 > 1:03:15Well, the flavour as well, but you can actually,
1:03:15 > 1:03:18because it's cured, you don't need to cook it all the way through...
1:03:18 > 1:03:19Exactly.
1:03:19 > 1:03:21Just cut those down like so, put them in there, leave them
1:03:21 > 1:03:23in the fridge for a couple of hours.
1:03:23 > 1:03:27here's some we've done earlier. That's ready to go. We've got our...
1:03:27 > 1:03:30- Right, I think I'm there with this one.- That's fine, that's fine.
1:03:30 > 1:03:32It's mostly on the skin, James.
1:03:32 > 1:03:34Yeah. On the skin.
1:03:34 > 1:03:36Where's the beetroot?
1:03:39 > 1:03:41It's a great way to actually cook these,
1:03:41 > 1:03:44cos I know you can actually cook this, as well, so...
1:03:44 > 1:03:45Yeah.
1:03:45 > 1:03:48- That's it. Have you got it? - There you go.- Well done.- Right...
1:03:48 > 1:03:50We're ready to go.
1:03:51 > 1:03:55- Thank you.- There you go. A quick clean.- Right, so...
1:03:55 > 1:03:56Then I'll get the...
1:03:56 > 1:03:58I'll drain off those for you.
1:03:58 > 1:04:00On goes the...mackerel.
1:04:02 > 1:04:03Like so.
1:04:03 > 1:04:05Thank you.
1:04:05 > 1:04:07- And we'll build this up.- Yeah.
1:04:07 > 1:04:10Really pretty, we'll just drain off the cucumber...
1:04:10 > 1:04:13- Right.- Get rid of that, if you can just drain off that...- Yeah...
1:04:13 > 1:04:16These are the beetroot that you've also cured, have you, as well?
1:04:16 > 1:04:17- Yeah...- These ones.
1:04:19 > 1:04:22So this is...a little bit of thyme gone in there...
1:04:22 > 1:04:24- Thyme, honey...- Yeah?- Garlic.
1:04:24 > 1:04:26- Little bit of oil...- Yeah.
1:04:26 > 1:04:29And we just build these up so we get a really nice
1:04:29 > 1:04:32pretty little, almost like tagliatelle, but it's raw salad,
1:04:32 > 1:04:35because you try to emulate... The whole thing about Japanese cuisine,
1:04:35 > 1:04:38- the majority of it is raw, you know?- Right.
1:04:38 > 1:04:41So I just want to emulate that with the salad
1:04:41 > 1:04:42and the leaves and stuff...
1:04:42 > 1:04:44Do you want to pick through those flowers for me?
1:04:44 > 1:04:46- Pick the flowers?- Yes, please.
1:04:46 > 1:04:48- Right.- Yeah.
1:04:48 > 1:04:50On top, like so.
1:04:52 > 1:04:54Then we put the marinade beetroot around.
1:04:54 > 1:04:58So these are just a mix and match of different edible flowers, then.
1:04:58 > 1:04:59And normally with this, James,
1:04:59 > 1:05:01we'd serve a nice quenelle of horseradish cream,
1:05:01 > 1:05:04to emulate the wasabi, but I know you hate horseradish,
1:05:04 > 1:05:06- so I got banned from using it.- Yeah.
1:05:06 > 1:05:09- It's dreadful stuff. It's the food of the devil.- Can you believe that?
1:05:09 > 1:05:10JAMES STIFLES LAUGHTER
1:05:10 > 1:05:12- Right.- That's that.- Yeah.
1:05:12 > 1:05:15- What's next?- That's it, we're just going to put the flowers around,
1:05:15 > 1:05:17a little bit of the cucumber oil.
1:05:17 > 1:05:20There's that cucumber. You make that out of the skins...
1:05:20 > 1:05:23- Just from the skins.- Right.
1:05:23 > 1:05:25Yeah. We're going to sprinkle a little...
1:05:25 > 1:05:27Now this is matcha, this is the green tea, isn't it?
1:05:27 > 1:05:28Yeah, this is green tea...
1:05:28 > 1:05:31- It's wonderful stuff.- And the cucumber skins.- All right.- OK?
1:05:31 > 1:05:34- So that goes on like so. - You've got some of that dressing
1:05:34 > 1:05:37- that you want in there.- Bit of the dressing on there, like so.
1:05:38 > 1:05:39Remind us what that is again?
1:05:39 > 1:05:43This is barbecue mackerel with barbecued cucumber,
1:05:43 > 1:05:45fresh mooli dressed in beetroot
1:05:45 > 1:05:48and cucumber skin oil.
1:05:48 > 1:05:51- How good does that look? - There we go.
1:05:55 > 1:05:57You made that look easy, that one.
1:05:57 > 1:05:59- It is easy.- It looks... - That is a piece of art.
1:05:59 > 1:06:03- How does that look?- It looks too good to be eaten.- There you go.
1:06:03 > 1:06:04- My goodness.- Dive in.
1:06:04 > 1:06:06- I get to dive in... - Yeah, tell us what you think.
1:06:06 > 1:06:09Like you said, the mackerel has got that unique texture
1:06:09 > 1:06:11when you use the blowtorch, really.
1:06:11 > 1:06:14Tom Kerridge did it actually like that, he did it with beetroot
1:06:14 > 1:06:16but he didn't cure it beforehand, but it's really...
1:06:16 > 1:06:19He cooks it all the way through with the blowtorch, it's...
1:06:19 > 1:06:21- Mm.- With a whole team of chefs, on the blowtorch...
1:06:21 > 1:06:23With blowtorches. Good?
1:06:23 > 1:06:26- It's so simple, but... - It is fantastic.- There you go.
1:06:26 > 1:06:30- And I would never, ever have tried mackerel.- No, it's really nice.
1:06:30 > 1:06:33- It's really, really fresh, that's the key to mackerel, isn't it, really?- Yeah.
1:06:38 > 1:06:40What a work of art there from Jason, although I'm not so sure
1:06:40 > 1:06:43about all those orange shirts, never a good look.
1:06:43 > 1:06:45Anyway, now it's Omelette Challenge time,
1:06:45 > 1:06:48as Lawrence Keogh takes on Paul Rankin in a battle
1:06:48 > 1:06:50to make it to the top of the board.
1:06:50 > 1:06:52It's not rocket science. Now, Paul...
1:06:53 > 1:06:55You're not far off...
1:06:55 > 1:06:57You know, I used to be in that sort of top five...
1:06:57 > 1:07:00I did say it's not rocket science, but it probably is for these two.
1:07:00 > 1:07:02But a respectable time, 38 seconds.
1:07:02 > 1:07:05I did do 28 the last time, you disqualified me.
1:07:05 > 1:07:06Yeah, well, it wasn't cooked.
1:07:06 > 1:07:09And literally, 38 seconds, tried to get further up on the board,
1:07:09 > 1:07:12however, the other fella, Lawrence, is trying to get ON the board.
1:07:12 > 1:07:15- Nice.- Because disqualification
1:07:15 > 1:07:19cost him the green bit in there, it wasn't even cooked.
1:07:19 > 1:07:21All right, are you ready, boys?
1:07:21 > 1:07:24I know they've been practising, cos I did actually
1:07:24 > 1:07:26speak to his sous chef and you've been practising in the kitchen.
1:07:26 > 1:07:27Oh, yeah! Bring it on.
1:07:27 > 1:07:30You can choose what you like from the ingredients put in front of you,
1:07:30 > 1:07:32it must be an omelette and not a scrambled egg,
1:07:32 > 1:07:35- three-egg omelette, three-egg... - Three, well, it does say...
1:07:35 > 1:07:38Butter, cream, cheese, milk, you can use whatever you want,
1:07:38 > 1:07:41but it must be a three-egg, folded, seasoned preferably,
1:07:41 > 1:07:43and cooked as quick as you can.
1:07:43 > 1:07:44Are you ready? Three...
1:07:44 > 1:07:45Put the hands back. LAUGHTER
1:07:45 > 1:07:48Three, two, one, go. MUSIC STARTS
1:07:48 > 1:07:50Whoo-hoo!
1:07:50 > 1:07:51Oh, no.
1:07:51 > 1:07:53JAMES LAUGHS
1:07:53 > 1:07:55- Oh, Mr Rankin.- Mr Rankin.
1:07:58 > 1:08:00- Look at the concentration. - Oh, look at the concentration!
1:08:00 > 1:08:02JAMES LAUGHS
1:08:02 > 1:08:05I think he's just ahead of you, Lawrence.
1:08:05 > 1:08:09- I think...- It's not far off, it's not far off, it's not far off.
1:08:09 > 1:08:10SYMBOLS CLASH
1:08:10 > 1:08:12It's not bad, not bad.
1:08:12 > 1:08:15- Is it in the green bit?- Wow!
1:08:15 > 1:08:19- Come on, Lawrence.- Come on, Lawrence.- It's stuck to it.
1:08:19 > 1:08:21SYMBOLS CLASH Yeah, lovely...
1:08:21 > 1:08:23CHEERING AND APPLAUSE Not bad, respectable time.
1:08:25 > 1:08:27But... LAUGHTER
1:08:27 > 1:08:30- It was the pan. - I'll let you off that one.
1:08:30 > 1:08:31I shall try it, though.
1:08:31 > 1:08:34Lawrence, I have to say, Lawrence, yours looks
1:08:34 > 1:08:35probably the best of the two.
1:08:35 > 1:08:38- It's folded.- Well... - It's folded, Chef, and seasoned.
1:08:38 > 1:08:40Is the green bit not cooked? On the boards?
1:08:42 > 1:08:43- Yeah.- It's great.
1:08:43 > 1:08:45- That's a quality omelette. - No, I like that, it's very nice.
1:08:45 > 1:08:48What is that? How many eggs are in that pan, you reckon?
1:08:48 > 1:08:50This, however, is not...really...
1:08:54 > 1:08:56I'll let you win.
1:08:57 > 1:08:58- Lawrence.- Thank you.
1:08:58 > 1:09:00Well...
1:09:01 > 1:09:04- We can lose your face off there.- Oh...
1:09:04 > 1:09:05You did it...
1:09:08 > 1:09:09He beat all this...
1:09:11 > 1:09:12You beat his time.
1:09:12 > 1:09:14But was it enough to get on here?
1:09:14 > 1:09:16Not quite, but 32 seconds...
1:09:16 > 1:09:18CHEERING AND APPLAUSE ..is pretty respectable.
1:09:18 > 1:09:20LAUGHTER
1:09:20 > 1:09:23- Put his little mug on there, there we go.- Thank you.- Pretty good.
1:09:23 > 1:09:25However, Mr Rankin...
1:09:25 > 1:09:26LAUGHTER
1:09:26 > 1:09:29It's not my best omelette, but I suspect it's my quickest one.
1:09:29 > 1:09:31LAUGHTER
1:09:31 > 1:09:34That can go, 38 seconds.
1:09:36 > 1:09:38- You can go straight on to here. - Oh, good man.
1:09:38 > 1:09:41You can go straight up to here. GASPS IN BACKGROUND
1:09:41 > 1:09:44You could even go straight up to here...
1:09:44 > 1:09:45Oh, yes!
1:09:47 > 1:09:49- Look at him! - LAUGHTER
1:09:49 > 1:09:5122 seconds...
1:09:51 > 1:09:53CHEERING AND APPLAUSE
1:09:53 > 1:09:54Bring it on!
1:09:56 > 1:09:58Who said it's not competitive?
1:10:02 > 1:10:05A closely fought battle there, with both climbing the leaderboard,
1:10:05 > 1:10:07although not quite reaching the top.
1:10:07 > 1:10:10Now it's over to Daniel Galmiche, who's serving up a chicken dish
1:10:10 > 1:10:13using a classic French method.
1:10:13 > 1:10:14- Hi.- Welcome back, Daniel.
1:10:14 > 1:10:16- Hello, James. - And chicken en papillote.- Yes.
1:10:16 > 1:10:19We've done different things en papillote over the years.
1:10:19 > 1:10:22- Which is generally fish. - Fish normally. But never this one. - But just with a difference,
1:10:22 > 1:10:25- because we're using cucumber as a vegetable this time.- OK.
1:10:25 > 1:10:28And it keeps its crunch, and it's very moist.
1:10:28 > 1:10:31- It's an interesting dish. It's very different.- Right. So, fire away.
1:10:31 > 1:10:32What do we need first of all?
1:10:32 > 1:10:36So we need some kind of large julienne of cucumber.
1:10:36 > 1:10:38- I'm going to pan fry it. - Large julienne.
1:10:38 > 1:10:42It's not really...kind of baton things, isn't it, really?
1:10:42 > 1:10:43- Yeah, baton, yeah.- OK.
1:10:43 > 1:10:49And I'm going to just start to roast some chicken.
1:10:50 > 1:10:51Now, I've said this before.
1:10:51 > 1:10:54- The French cook with cucumber quite a lot.- Yes, we do.
1:10:54 > 1:10:55- Also lettuces and stuff like that.- Correct.
1:10:55 > 1:10:58- We tend not to do it so much. - Yeah. It's nice as a vegetable,
1:10:58 > 1:11:00and it's crunchy, it's fresh,
1:11:00 > 1:11:03and it's not heavy as a dish. So I really like it.
1:11:03 > 1:11:05And I take it you want the seeds taken out of here, then?
1:11:05 > 1:11:06Yes, please, yeah. OK.
1:11:06 > 1:11:10I'm going to put as well a touch of paprika within it,
1:11:10 > 1:11:12- and a touch of cream.- Yes.
1:11:13 > 1:11:16Right, so about that length, that's all right?
1:11:16 > 1:11:18Yeah, that's perfect, yeah. OK, there you go.
1:11:20 > 1:11:23Now, I'm going to take the seeds out, because they contain
1:11:23 > 1:11:25quite a bit of water, these ones.
1:11:25 > 1:11:29- Yeah.- Just going to start to reduce a little bit of cream.
1:11:29 > 1:11:32So how's life at the vineyard, then?
1:11:32 > 1:11:35Because for anybody who doesn't know, wine is the big...
1:11:35 > 1:11:37- Big thing, yeah. - Big thing.- Absolutely.
1:11:37 > 1:11:38Obviously, your food, of course,
1:11:38 > 1:11:41but the wine is of huge importance to the place?
1:11:41 > 1:11:43Yeah, I would say it's 50-50, completely.
1:11:43 > 1:11:45Because, officially, as you know, James,
1:11:45 > 1:11:49we've got so much wine and we serve so many wines by the glass,
1:11:49 > 1:11:53which is actually the way people dine much more with it now.
1:11:53 > 1:11:56They want to discover different wines from different regions,
1:11:56 > 1:12:00different countries, and we are specialised too much.
1:12:01 > 1:12:04- Glass of wine to every dish we're doing.- OK.
1:12:04 > 1:12:08And it's a very elegant way of dining, very popular.
1:12:08 > 1:12:10People like that, to discover, they're like,
1:12:10 > 1:12:13five course, six course, seven course.
1:12:13 > 1:12:18Of course, the menu's changed a bit from what it used to be like,
1:12:18 > 1:12:19- really.- Yes.- Much more...
1:12:19 > 1:12:22You have changed that and made it a little bit lighter and
1:12:22 > 1:12:28- a little bit...- Yes, there is quite a big difference now than we...
1:12:28 > 1:12:31Well, the food is obviously very French, as you know.
1:12:31 > 1:12:36It's much lighter and I think it's... Wine is what we do.
1:12:36 > 1:12:40We base really more on that than before.
1:12:40 > 1:12:41Right, so what are you doing?
1:12:41 > 1:12:43Just getting a bit of colour on the chicken, then?
1:12:43 > 1:12:45Yes, a bit of colour on the chicken.
1:12:45 > 1:12:48- OK.- A little bit goes in here. - Roasted the almond.
1:12:48 > 1:12:51Particularly, Dan, I mean, cooking with cucumber,
1:12:51 > 1:12:53you don't often get that, really, particularly like this,
1:12:53 > 1:12:55cooking it down so it ends up...
1:12:55 > 1:12:57- No.- Serving it as a veg, I mean.
1:12:57 > 1:13:00Yeah, I quite like to barbecue it as well. Chargrilled, it's quite nice.
1:13:02 > 1:13:04Right, so we've got this. You want me to cook this?
1:13:04 > 1:13:06- Yes, please, yeah. - OK.- Touch in here.- Hot pan.
1:13:06 > 1:13:09- Touch in here.- OK. So what have we got here, then?
1:13:09 > 1:13:11You're making a little sauce for it?
1:13:11 > 1:13:13Yes, a little bit of sauce on the side.
1:13:13 > 1:13:15I need to whip some cream, if you could take one second to do that.
1:13:15 > 1:13:18- Yeah.- And add that at the end of it, and despite its cream,
1:13:18 > 1:13:22when it's whipped like this, it's much lighter,
1:13:22 > 1:13:24because we put a lot of air in it.
1:13:26 > 1:13:30- Now, this is a recipe from what? - From the new book.- Your second book?
1:13:30 > 1:13:32- Oh, yes.- Yes, the second book. It's not new any more, but yeah.
1:13:32 > 1:13:35It's called Revolutionary French Cooking.
1:13:35 > 1:13:38The reason I call it that way is because I reviewed all the dishes,
1:13:38 > 1:13:41and made them much lighter. Used a technique we use
1:13:41 > 1:13:45in a vineyard which you can't necessarily have at home,
1:13:45 > 1:13:48and just adapt, whether it is cooking parcel,
1:13:48 > 1:13:50cooking in clingfilm,
1:13:50 > 1:13:54in some water, this kind of thing.
1:13:54 > 1:13:56- So it's great.- OK.- There you go.
1:13:58 > 1:14:00Here we go with the cucumber.
1:14:00 > 1:14:03- I'm going to use that pan. Can I use that pan?- Yes, you can, yeah.
1:14:03 > 1:14:06- Nice and hot. There you go. - It will give a nice colour.
1:14:06 > 1:14:09- So you want colour on the cucumber first.- Yes.
1:14:09 > 1:14:11I'm assuming no salt in there, then, first?
1:14:11 > 1:14:13Because that's going to dry up the moisture even more.
1:14:13 > 1:14:16Yeah, no, just a little bit I use. Just a bit of colour in here.
1:14:16 > 1:14:18- That is all, just a bit of a whisk in here.- I'll get a plate there.
1:14:18 > 1:14:21So where do you get your inspiration from, then?
1:14:21 > 1:14:24Well, obviously I've been training with Michel Roux,
1:14:24 > 1:14:28at the Gavroche. So, very classical training, but...
1:14:28 > 1:14:30- But French food's changed over the years.- Yes.
1:14:30 > 1:14:32And I do not like heavy food.
1:14:32 > 1:14:35So therefore, I always use the best of the season,
1:14:35 > 1:14:39the best of the ingredients, and make them a simple way, but not heavy.
1:14:39 > 1:14:41I cannot do with heavy food.
1:14:41 > 1:14:45And so I try a different way of things, and look at...
1:14:45 > 1:14:51kind of, the way Mum used to cook, perhaps, and just redo
1:14:51 > 1:14:55some of the dishes much more modern, I would say.
1:14:55 > 1:14:57- OK.- So could you do this with fish?
1:14:57 > 1:15:00I mean, I'm assuming you could do it with cucumber.
1:15:00 > 1:15:03- Something like sea bass would work. - Oh, you could do, yeah. Yes.
1:15:03 > 1:15:05One other fish comes to mind with that.
1:15:05 > 1:15:08For example, plaice, which is in season at the moment.
1:15:08 > 1:15:10That would be really, really nice.
1:15:10 > 1:15:12And in there, you've got this paprika.
1:15:12 > 1:15:15- Yes, a little bit of paprika.- Yes.
1:15:15 > 1:15:19- So that's just cream and paprika? Nothing else?- For the moment, yeah.
1:15:19 > 1:15:22- Any particular paprika? The smoked one or not?- I like the smoked one.
1:15:22 > 1:15:24This one, we make it a little bit more spicy.
1:15:24 > 1:15:28And cucumber will release a bit of juice, so will do the chicken.
1:15:28 > 1:15:30So therefore, you won't lose any moisture.
1:15:30 > 1:15:33- Ideas for Christmas, Sam, you see! - I know!
1:15:33 > 1:15:36- Would you serve that parcel at the table?- You can do that, actually.
1:15:36 > 1:15:40Probably it would be fun.
1:15:40 > 1:15:42And the thing with parcels,
1:15:42 > 1:15:44people always want to open and discover what's in it as well.
1:15:44 > 1:15:47- And the aroma when you open it. - And the aroma is amazing.
1:15:47 > 1:15:48Absolutely. Yeah.
1:15:48 > 1:15:50Right. There's the almonds as well.
1:15:50 > 1:15:53- Kids will go straight for the cucumber.- Toasted.
1:15:53 > 1:15:54OK.
1:15:58 > 1:16:03- And move that over there.- There we are.- This one in here?- Yeah, ready.
1:16:03 > 1:16:05How long for?
1:16:05 > 1:16:12- How long for?- Oven 180-200 Celsius, or 350 Fahrenheit for 12 minutes.
1:16:12 > 1:16:14Two minutes rest plus the roasting time,
1:16:14 > 1:16:17so it's about altogether 16, 16 minutes.
1:16:17 > 1:16:19Are you going to make a sauce out of this?
1:16:19 > 1:16:21- I'll tidy up for you. - Yeah, yeah.
1:16:21 > 1:16:24- Yeah, it's this one, yeah. - There you go.
1:16:24 > 1:16:25There you go.
1:16:25 > 1:16:27So the sauce, we then take the liquor from the...?
1:16:27 > 1:16:29- Yes.- This as well.- Correct, yeah.
1:16:32 > 1:16:34I'll get you a plate to put that on.
1:16:35 > 1:16:37So you see, it did release a little bit more juice in here,
1:16:37 > 1:16:39which is good.
1:16:41 > 1:16:45- Are you getting a spoon? - Yes. I'm sorry, yeah!
1:16:45 > 1:16:47Because I'm going to put that straightaway.
1:16:47 > 1:16:48So these soften right up?
1:16:48 > 1:16:51Yes, completely, but what I mean by that is stay crunchy.
1:16:51 > 1:16:53Or the colour is lost a little bit.
1:17:00 > 1:17:02- How are they not stressed right now? - And then you put it back in there?
1:17:02 > 1:17:04How are you not stressed right now?
1:17:04 > 1:17:06- I'd be like... - SHE PANTS
1:17:06 > 1:17:09- Stressed? - Yeah. I'm a manic cooker!
1:17:09 > 1:17:11- Is there stuff everywhere?- Yeah!
1:17:12 > 1:17:15- A little bit of the whipped cream there.- Right.
1:17:15 > 1:17:18And the whipped cream keeps this nice and light, you were saying?
1:17:18 > 1:17:20Yes. I would stop the gas, eh?
1:17:23 > 1:17:25- OK, there you go.- Yeah.
1:17:25 > 1:17:29- So you're ready... And almost, it's just finished as easy as that?- Yeah.
1:17:29 > 1:17:31OK. I'll slice the chicken for you as well.
1:17:33 > 1:17:35I'll have the whisk from you in a second.
1:17:35 > 1:17:37Now, we mentioned that, but I mean...
1:17:37 > 1:17:41it's nice and cooked, this, and it keeps it lovely and moist.
1:17:41 > 1:17:43Yes, it does, and that's what we say
1:17:43 > 1:17:46when we cook like this in a parcel.
1:17:49 > 1:17:50Little more of that.
1:17:51 > 1:17:53Now, this is the spicy one?
1:17:53 > 1:17:56- This one is a little bit spicy, yes.- So that is the piquant.
1:17:56 > 1:17:59- Yeah, piquant.- Yeah. Paprika one.- Yeah.
1:17:59 > 1:18:01So just a little bit like that.
1:18:01 > 1:18:06A little bit fancy, that. It's a really relaxing dish.
1:18:06 > 1:18:08Just some chopped parsley and flaked almonds on it.
1:18:08 > 1:18:10Some flaked almond, gives a bit of crunch to the dish.
1:18:10 > 1:18:13- And that's it.- Yeah, and that's it.
1:18:13 > 1:18:15How simple is that? So give us the name of this dish, then?
1:18:15 > 1:18:18So roasted breast in parcel with cucumber,
1:18:18 > 1:18:22a little bit of paprika, roasted almond, touch of cream.
1:18:22 > 1:18:23- As easy as that.- Voila.
1:18:28 > 1:18:33Et voila. It's as simple as that. No stress. Done.
1:18:33 > 1:18:37- And it just tastes... The flavours are subtle.- I can smell it.- Yeah.
1:18:37 > 1:18:40- But everything works together. - Yeah, it does.
1:18:40 > 1:18:44- Dive in.- And the crunch of the cucumber, it's refreshing.
1:18:44 > 1:18:47- You see, there's no heaviness. - Can I try the chicken here?
1:18:47 > 1:18:48Though, like we said, it's cream.
1:18:48 > 1:18:51As soon as you put the whipped cream, it just kind of disappears,
1:18:51 > 1:18:53the heaviness.
1:18:53 > 1:18:55Remember to take the seeds out of the cucumber,
1:18:55 > 1:18:56otherwise you'll end up with a lot of water.
1:18:56 > 1:18:58- Mmm!- Happy with that?- Mmm!
1:18:58 > 1:19:01- So moist.- Lovely and moist, isn't it?- It's unbelievable.
1:19:01 > 1:19:03I reckon he'll have that one for the late-night...
1:19:03 > 1:19:05- Well, it's OK! - Very good. Exactly, yeah.
1:19:10 > 1:19:12A simple but elegant dish there from Daniel.
1:19:12 > 1:19:14Perfect for your next dinner party, I reckon.
1:19:14 > 1:19:17Now, when Elaine Paige came to the studio to face her Food Heaven
1:19:17 > 1:19:20or Food Hell, she was singing at the thought of salmon,
1:19:20 > 1:19:22but downbeat when it came to duck.
1:19:22 > 1:19:25So, did she get heaven or hell? Let's find out.
1:19:25 > 1:19:28Right, it's time to find out what Elaine will be facing for lunch.
1:19:28 > 1:19:30Food heaven could be lovely piece of salmon,
1:19:30 > 1:19:33- because I know you like your prawns as well.- That would do for me!
1:19:33 > 1:19:35Oriental ingredients over here.
1:19:35 > 1:19:37We've got kaffir lime leaves, chilli, coriander.
1:19:37 > 1:19:39Alternatively,
1:19:39 > 1:19:42a big pile of duck here and a big pile of duck fat to go with it.
1:19:42 > 1:19:44- Duck's just duck.- Duck is just duck.
1:19:44 > 1:19:48- What do you think these guys have decided?- I don't know.
1:19:48 > 1:19:52- I was hoping they might be kind, be nice to me.- It's a close one today.
1:19:52 > 1:19:56- 4-3.- 4-3? Well, that's just the one, yeah.- Nat was with you.
1:19:56 > 1:19:58That pushed it to 3-1.
1:19:58 > 1:20:00The girls are looking after the girls, thank heavens.
1:20:00 > 1:20:02Unfortunately the boys are looking after themselves
1:20:02 > 1:20:04because everybody in the studio chose duck.
1:20:04 > 1:20:08- Isn't that typical? I mean, men... - It's not me!- ..are so typical.
1:20:08 > 1:20:10- Don't look at...- Aw!- There you go.
1:20:10 > 1:20:13- It's a blokes' dish, so we'll lose that.- Yeah.- Out of the way.
1:20:13 > 1:20:16- And you've got duck, I'm afraid. - Right, OK.- Right, duck confit.
1:20:16 > 1:20:18- Go on, then.- Classic duck confit. If you could make a mash.
1:20:18 > 1:20:21We've got celeriac, potatoes - peeled, chopped up, boiled
1:20:21 > 1:20:24and then blended in here with some butter and some cream.
1:20:24 > 1:20:26Right, duck confit, the way we make these -
1:20:26 > 1:20:27- you use duck legs for duck confit. - Right.
1:20:27 > 1:20:31- The word duck confit means to cook in fat.- A-ha.
1:20:31 > 1:20:33Or it can be slow-cooked in fat, and it's a way of preserving.
1:20:33 > 1:20:37What you do with the duck confit and what makes them different is
1:20:37 > 1:20:40you salt them in 15g of salt per kilo of meat.
1:20:40 > 1:20:41I don't know why I'm telling you this
1:20:41 > 1:20:43cos you're never going to do this.
1:20:43 > 1:20:47- 15g of salt per kilo. So you just put the salt in here.- Right.
1:20:47 > 1:20:50Now, the salt does two things - it breaks down the meat, but also,
1:20:50 > 1:20:54it adds tons of flavour to this. A little bit of thyme in here.
1:20:54 > 1:20:56It's very, very traditionally French, and what you do now
1:20:56 > 1:20:59is you take this and pop it in the fridge - ideally overnight.
1:20:59 > 1:21:03But for at least 24 hours if you can do.
1:21:03 > 1:21:04And we've got one in here.
1:21:04 > 1:21:09Now, you wash off the salt in here. So you wash this off.
1:21:09 > 1:21:11The colour changes just a little bit, goes slightly pink,
1:21:11 > 1:21:14- and firms up a little bit, but just wash off this salt.- Mm.
1:21:14 > 1:21:16And then you get the dreaded bit...
1:21:16 > 1:21:19which there'll be masses of this stuff at Christmas...
1:21:19 > 1:21:22SHE GASPS Nigella made this stuff famous.
1:21:22 > 1:21:26- Oh...- Duck fat.- Look at that. - There you go.
1:21:26 > 1:21:29- Good for your arteries.- It is very, very good for your arteries.
1:21:29 > 1:21:33But the idea is we take the duck and we cook it in the fat.
1:21:33 > 1:21:34Now, this is the way of preserving.
1:21:34 > 1:21:37What they do in France is they cook it in the fat,
1:21:37 > 1:21:39but then they leave it in the fat,
1:21:39 > 1:21:42- and it can last for between four and five months in the fat.- Really?!
1:21:42 > 1:21:44Then you lift out... SHE CHUCKLES
1:21:44 > 1:21:45You gently, gently cook it.
1:21:45 > 1:21:48It cooks for about three hours, just really slow cooking,
1:21:48 > 1:21:50- about 80 degrees. You don't boil it. - What, on the top?- Yeah.
1:21:50 > 1:21:53- If you can trim that off, please, that'll be great.- Yeah, sure.
1:21:53 > 1:21:56You just gently, gently cook it - that's the whole idea of this.
1:21:56 > 1:22:00You don't boil it, it's not fried - it needs to cook slowly, slowly,
1:22:00 > 1:22:03- slowly in duck fat.- Right. - Gently cooked. There you go.
1:22:03 > 1:22:06And you cook it on the hob with a bit of garlic in there,
1:22:06 > 1:22:08and I'm going to cook our stew for this one. A bit of shallot.
1:22:08 > 1:22:12There we go. Move behind you. We're just going to trim up
1:22:12 > 1:22:15a little bit of the duck over there to go with this.
1:22:15 > 1:22:20So we take some of our shallot here and we can turn this duck into
1:22:20 > 1:22:22duck confit, which is then roasted off in the oven.
1:22:22 > 1:22:25Alternatively we can do duck rillette where you take the duck
1:22:25 > 1:22:27and mix together with duck fat and you've got a pate.
1:22:27 > 1:22:29But this one, I'm going to do a little cassoulet with it.
1:22:29 > 1:22:32Cassoulet uses duck as well.
1:22:32 > 1:22:35So you take some butter, that goes straight in our pan there.
1:22:35 > 1:22:39We're then going to grab... We've got the duck leg here.
1:22:39 > 1:22:43Lift this duck leg carefully into the pan. Grab some honey.
1:22:44 > 1:22:47- Take the entire lot there. - That looks good.
1:22:47 > 1:22:50- Is that going to crisp it up a little bit?- It'll crisp it up.
1:22:50 > 1:22:53But above all else, add tons of flavour to this.
1:22:53 > 1:22:56You can actually just serve this roasted as well.
1:22:56 > 1:22:58You can buy this in a jar, this duck leg
1:22:58 > 1:23:00already done and salted and cooked in duck fat.
1:23:00 > 1:23:01Then you can roast it like that.
1:23:01 > 1:23:03It takes about, sort of, three or four minutes
1:23:03 > 1:23:05when they're still warm.
1:23:05 > 1:23:07If they're cold, they're going to take about 10 minutes.
1:23:07 > 1:23:11- Onions and garlic.- Yeah. That looks good.- Tomatoes.- Mm-hm.
1:23:11 > 1:23:17- Tinned tomatoes, these.- OK, yeah. - Flageolet beans. There you go.
1:23:17 > 1:23:19- Can you chop a bit of rosemary up for me, please, guys?- Yeah.
1:23:19 > 1:23:21- A bit of flageolet beans. - A bit of parsley as well?
1:23:21 > 1:23:24- Yeah. Some rosemary as well. - This is the sauce, is it?
1:23:24 > 1:23:26This is the little sauce to go with it.
1:23:26 > 1:23:28- Stock - this is chicken stock. - Right.
1:23:29 > 1:23:32You can't really get duck stock cos it's quite fatty.
1:23:32 > 1:23:34So a bit of that.
1:23:34 > 1:23:37However, you can see the way that we cooked this duck...
1:23:37 > 1:23:40A little bit of rosemary I'll chop up...that we've got there.
1:23:40 > 1:23:43I'll get that in and start to infuse that.
1:23:44 > 1:23:46So this is the basis for a cassoulet.
1:23:46 > 1:23:47You must've cooked cassoulet quite a lot...
1:23:47 > 1:23:50- Definitely, it's one of my favourites.- ..in France.
1:23:50 > 1:23:52You've got the sausage in there and everything else,
1:23:52 > 1:23:53a bit of pork in there as well.
1:23:53 > 1:23:55Oh, everything. You can put anything in there.
1:23:55 > 1:23:58- It's like sort of a French stew, which is very nice.- Yes, very nice.
1:23:58 > 1:24:01And then this one, now, you can see the way you cook this.
1:24:01 > 1:24:02The idea is, you know when...
1:24:02 > 1:24:05Well, you wouldn't order it in the restaurant, Chinese - crispy duck.
1:24:05 > 1:24:08- Yeah.- You're not impressed with this, are you, so far?
1:24:08 > 1:24:12- Oh...- But then you take the entire lot, the fat...- Everything?
1:24:12 > 1:24:15- Everything.- Skin, everything. - Skin, the lot.
1:24:15 > 1:24:19OK, well, the fact that you've taken it off the bone helps a bit.
1:24:19 > 1:24:20- Does it?- Yeah.- All right.
1:24:22 > 1:24:25- Look how brown it is.- Yeah. THEY CHUCKLE
1:24:25 > 1:24:26Because it's a duck.
1:24:27 > 1:24:32- Can you do it with chicken?- You can do, you can do it with chicken...
1:24:32 > 1:24:34not. You can't do it with chicken.
1:24:34 > 1:24:37You could do the chicken with this sauce, couldn't you?
1:24:37 > 1:24:39- Yeah, but then it wouldn't be... - Duck.- It wouldn't be cassoulet.
1:24:39 > 1:24:44It would be chicken and tomato soup. And then we take all the chicken...
1:24:44 > 1:24:45The duck, I mean! The duck.
1:24:45 > 1:24:48And the fat, and we put that all in here.
1:24:48 > 1:24:51Now this is where you can take the rillette,
1:24:51 > 1:24:54you can take this mixture here and blend this in a food processor
1:24:54 > 1:24:57or just flake it all up, mix it with duck fat,
1:24:57 > 1:24:59then they have a thing called a duck rillette.
1:24:59 > 1:25:02When you have that on toast, all the fat melts into the toast
1:25:02 > 1:25:05and you're just left with the confit duck on it.
1:25:05 > 1:25:07So it's like a... You know... Ooh!
1:25:07 > 1:25:10- Don't worry, it won't go everywhere. - She steps back!
1:25:10 > 1:25:13- A bit of parsley, you've got. - It's in there.
1:25:13 > 1:25:17- Salt.- That does look good, I must say.- Some salt, black pepper.
1:25:17 > 1:25:18So it's a stew, really, then, isn't it?
1:25:18 > 1:25:21Yeah, it's casserole-y sort of thing, but it's
1:25:21 > 1:25:24a little thing to go with the duck that's roasting off in the oven.
1:25:24 > 1:25:27And then of course we've got a little bit of butter there.
1:25:27 > 1:25:30You don't actually have to put the butter in.
1:25:30 > 1:25:32A little bit more butter. There you go.
1:25:32 > 1:25:36- It's a real winter warmer, isn't it? - Yeah, it's nice and simple.
1:25:36 > 1:25:38Can you season that for me, guys, and give it a quick stir?
1:25:38 > 1:25:41- Let's have a wee taste.- Meanwhile I'll go back to our duck over here.
1:25:41 > 1:25:43Now, I've put this in a really hot oven.
1:25:43 > 1:25:46That way it's going to cook the honey, which is what we want,
1:25:46 > 1:25:50- quite quickly, and if we lift this out...- Oh, smells divine.
1:25:50 > 1:25:52..you can see that browns the honey really quick.
1:25:52 > 1:25:53If I take this honey now, lift it off,
1:25:53 > 1:25:56and just quickly glaze it while it's still warm...
1:25:56 > 1:25:58it'll coat the duck leg. All right?
1:25:58 > 1:26:00You can only do this when it's still warm.
1:26:00 > 1:26:04- Much better than that Thai cooking. - Oh, stop it!
1:26:04 > 1:26:05You're ganging up on me now.
1:26:05 > 1:26:07It's not... Look, I'm impartial -
1:26:07 > 1:26:10- I just have to cook whatever's put in front of me.- Yeah, yeah, yeah...
1:26:10 > 1:26:13Trust me! I'm not allowed to vote on anything.
1:26:13 > 1:26:17- Watch that doesn't set on fire. - Thanks very much, Tom.
1:26:17 > 1:26:19Right, a little bit on that.
1:26:21 > 1:26:23It's got lumps in it, but I'll ignore the lumps.
1:26:23 > 1:26:26- What's that, mash, potato?- Yes, with lumps in it. Look at that.
1:26:30 > 1:26:32There you go. A bit of that.
1:26:32 > 1:26:34And then we've got our spoon, bring it over.
1:26:34 > 1:26:37We've got a nice little cassoulet, so you can just serve this as it is.
1:26:37 > 1:26:41- But this is just...- Well, that, I could eat that just like that.
1:26:41 > 1:26:43- Well, it's got duck in it, Elaine. - I know, but you can't see it.
1:26:43 > 1:26:47- All right...- You know, cos it's mixed in with the beans
1:26:47 > 1:26:48and everything else.
1:26:48 > 1:26:51And then we take the duck...
1:26:51 > 1:26:54- This is going to ruin it for you.- It looks lovely.- Like that on the top.
1:26:54 > 1:26:59- It does look great.- Yeah, very nice. - That...- That's quality.- Beautiful.
1:26:59 > 1:27:01- ..is proper chef's grub.- That is.
1:27:01 > 1:27:05But above all else, it's bloke-y grub - that's why these lot,
1:27:05 > 1:27:07- I'm afraid, chose it. - I wonder why that is...
1:27:07 > 1:27:10- Dive into that, tell us what you think.- Oh, must I?
1:27:10 > 1:27:13- OK...- Tell us what you reckon.
1:27:13 > 1:27:15What do you reckon?
1:27:15 > 1:27:17Which particular part are you going to try first?
1:27:17 > 1:27:21- The mash, probably!- I'll just taste it all. It does look quite yummy.
1:27:21 > 1:27:24- The duck, it'll crisp up with a little bit of honey.- Whoops.
1:27:24 > 1:27:26- Do you want to bring over the glasses, guys?- Crikey.
1:27:26 > 1:27:28It'll be very hot, very hot.
1:27:33 > 1:27:34- Yeah. - LAUGHTER
1:27:36 > 1:27:40- There you go.- It's gorgeous. - Dive into that.- Wait...
1:27:40 > 1:27:44- Let me try...- Dive in.- Thanks. - Very nice.- Guys, you dive into that.
1:27:44 > 1:27:46- Don't mind if I do. - Knives and forks.- Thanks.
1:27:46 > 1:27:49- No, that is good. I've changed my mind.- It's kind of all right.
1:27:49 > 1:27:52- I think I have.- Don't pick it up, otherwise the caterers on the tour
1:27:52 > 1:27:54- will be cooking for you all the time.- I'm converted.
1:27:54 > 1:27:57Well, best of luck on the album, best of luck on your tour.
1:27:57 > 1:27:59- Pumpkin soup and this - I'm converted.- Exactly.
1:27:59 > 1:28:01Best of luck on your album and your tour.
1:28:01 > 1:28:03- Best of luck on your new restaurant as well.- Thank you.
1:28:03 > 1:28:06- And best of luck on your calendar. - Thank you.- Cheers.
1:28:11 > 1:28:14See Elaine, eating duck wasn't that Cats-astrophic.
1:28:14 > 1:28:17One for all you musical fans out there, but it's always nice
1:28:17 > 1:28:20to convert people from their food hell, I reckon.
1:28:20 > 1:28:22Well, that's all we've got time for today, I'm afraid,
1:28:22 > 1:28:24but I hope you've enjoyed taking a look back at
1:28:24 > 1:28:26some of the best bits from Saturday Kitchen.
1:28:26 > 1:28:28And don't forget, all the studio recipes are available on
1:28:28 > 1:28:31the BBC website. Thanks for watching and I'll see you next time.