0:00:02 > 0:00:05We've got a great line-up for you today, with breakfast, lunch and dinner all sorted out.
0:00:05 > 0:00:08As ever, another celebrity faces their food heaven or food hell.
0:00:08 > 0:00:09And it is my turn to battle it out
0:00:09 > 0:00:11in the Saturday Kitchen Omelette Challenge
0:00:11 > 0:00:13and trust me, you won't want to miss that.
0:00:13 > 0:00:15So, grab yourself a cuppa, put your feet up
0:00:15 > 0:00:18and enjoy another slice of Saturday Kitchen Best Bites.
0:00:39 > 0:00:40Welcome to the show.
0:00:40 > 0:00:41Now over the next 90 minutes,
0:00:41 > 0:00:43we will be bringing you top chefs, hungry celebrities
0:00:43 > 0:00:46and some amazing dishes from the Saturday Kitchen archives.
0:00:46 > 0:00:50Coming up, love is in the air as James Martin cooks
0:00:50 > 0:00:54actress Nina Wadia Thai green curried mussels for Valentine's Day.
0:00:54 > 0:00:58Irishman Kevin Dundon is here with his individual pork Wellingtons.
0:00:58 > 0:01:00He tops fillet of pork with an apple and mushroom duxelle
0:01:00 > 0:01:03before wrapping in Parmesan, puff pastry and
0:01:03 > 0:01:08serving alongside Savoy cabbage with bacon and port and red wine jus.
0:01:08 > 0:01:10Ching He-Huang is kicking off Chinese New Year celebrations
0:01:10 > 0:01:12with sticky belly pork parcels.
0:01:12 > 0:01:15She mixes the belly pork with Chinese mushrooms, soy sauce,
0:01:15 > 0:01:17star anise, Chinese five spice
0:01:17 > 0:01:20and sticky rice before wrapping in lotus leaf
0:01:20 > 0:01:24and serving the stir-fried pak choi and pickled shallots.
0:01:24 > 0:01:27And it was only a matter of time before one of my attempts
0:01:27 > 0:01:30at the Saturday Kitchen omelette challenge was shown
0:01:30 > 0:01:32as I take on Tony Tobin at the hobs.
0:01:32 > 0:01:34And then it is over to John Campbell
0:01:34 > 0:01:36who is making his Saturday Kitchen debut
0:01:36 > 0:01:38with a two-Michelin-starred dish.
0:01:38 > 0:01:41He makes slow-cooked fillet of beef with horseradish mash, chicken
0:01:41 > 0:01:44and wild mushroom tortellini, buttered cabbage
0:01:44 > 0:01:45and a red wine sauce.
0:01:45 > 0:01:49And finally, cricketer Phil Tufnell faces his food heaven or food hell.
0:01:49 > 0:01:53Will he get his food heaven - a leek and lamb pie made from hot water
0:01:53 > 0:01:56pastry, with buttered new potatoes and Chantenay carrots -
0:01:56 > 0:01:59or his food hell - cream of celeriac soup with pan-fried
0:01:59 > 0:02:00curried scallops?
0:02:00 > 0:02:03Two comforting winter warmers, but which one did he get?
0:02:03 > 0:02:06You're going to have to wait till the end of the show to find out.
0:02:06 > 0:02:07All of that to come.
0:02:07 > 0:02:11Plus, a bit of Rick Stein and Keith Floyd thrown in as well.
0:02:11 > 0:02:13But first up, it's over to Anna Jones who has got breakfast
0:02:13 > 0:02:17sorted with banana, blueberry and pecan pancakes.
0:02:17 > 0:02:19Anna, remind us what it is you are cooking for us, dear.
0:02:19 > 0:02:24We are going to make some delicious blueberry, pecan, banana pancakes.
0:02:24 > 0:02:26But we are going to make them in a bit of a different way.
0:02:26 > 0:02:28You haven't got the normal ingredients here.
0:02:28 > 0:02:31We've just got some oats. We're going to make them into a flour
0:02:31 > 0:02:32and we are not using any eggs, so...
0:02:32 > 0:02:34First, you are going to tell me what I need to do.
0:02:34 > 0:02:35Yes, I would love you to just peel
0:02:35 > 0:02:38and chop those into some slices and then just give them
0:02:38 > 0:02:41a little fry there, so they are lovely and caramelised.
0:02:41 > 0:02:43Then just make a quick, little compote with the blueberries
0:02:43 > 0:02:46- and just a splash of Maple syrup. - A splash?- Just a splash.
0:02:46 > 0:02:49Fantastic. OK, right, so tell us what you are going to do.
0:02:49 > 0:02:52So, I'm just going to pop these oats into the blender and actually,
0:02:52 > 0:02:56what we are doing here is we are sort of milling our own flour.
0:02:56 > 0:02:59So when you have the whole grain, which oats are, you get
0:02:59 > 0:03:01kind of more of the nutrition, more of the nutrients.
0:03:01 > 0:03:04Cos when it's ground into a flour it kind of loses
0:03:04 > 0:03:06nutrients as it sits on the shelf.
0:03:06 > 0:03:09So we're just going to grind it up ourselves.
0:03:09 > 0:03:13- Right.- It's going to turn into a sort of a scruffy kind of a flour.
0:03:13 > 0:03:15It is not going to be quite as fine as, you know,
0:03:15 > 0:03:16the flour you get in a bag.
0:03:16 > 0:03:19But it is going to add some lovely texture to the pancakes.
0:03:19 > 0:03:22But that's one of those words we use a lot these days, texture.
0:03:22 > 0:03:23Yeah, absolutely.
0:03:23 > 0:03:25Sometimes you can do it finer, sometimes less fine
0:03:25 > 0:03:27- and it makes it a different dish. - Yeah!
0:03:27 > 0:03:30I think that is one of the things that we really need to remember,
0:03:30 > 0:03:33that I try and remember when I'm cooking, anyway, is that
0:03:33 > 0:03:36texture is such an important part as well as the taste side of things.
0:03:36 > 0:03:37So, that's the oat flour in there.
0:03:37 > 0:03:39You can see it's a little bit scruffy.
0:03:39 > 0:03:42Not quite as fine as a normal flour, but that is exactly what we want.
0:03:42 > 0:03:44The baking powder goes in there.
0:03:44 > 0:03:48That's just about a teaspoon and then a little pinch of salt.
0:03:48 > 0:03:50- You are cracking on there with the bananas.- Yeah.
0:03:50 > 0:03:52Now I have to ask you about this
0:03:52 > 0:03:55cos I'm being told that I've got to put this in coconut oil.
0:03:55 > 0:03:59- Yes!- A, it's solid, so it doesn't look like oil to me.
0:03:59 > 0:04:02Well, it solidifies at room temperature.
0:04:02 > 0:04:05But it goes lovely and liquid in the pan.
0:04:05 > 0:04:08Basically, coconut oil is a really good oil to cook with,
0:04:08 > 0:04:11especially when you are frying something at a high temperature
0:04:11 > 0:04:13like that because it's got a higher smoking point,
0:04:13 > 0:04:17so none of the kind of nutrients and the bits and bobs that are good
0:04:17 > 0:04:20for us in the oil are damaged when you heat it up.
0:04:20 > 0:04:24So that is why we use it. And I like to use it.
0:04:24 > 0:04:26And also with all of these flavours, I think
0:04:26 > 0:04:29- that coconut is really great. - Is it easy to get hold of?
0:04:29 > 0:04:33Yeah, it's in all the supermarkets these days. Absolutely everywhere.
0:04:33 > 0:04:36You are learning. You are learning.
0:04:36 > 0:04:38Teaching him a couple of things.
0:04:38 > 0:04:40I think I can probably learn more off you...
0:04:40 > 0:04:43I want to tell you, I've tasted it and it tastes to me
0:04:43 > 0:04:45like very nice lard.
0:04:45 > 0:04:49It doesn't taste like coconut oil. You can't taste a coconut anywhere.
0:04:49 > 0:04:51Oh, well, that sounds right.
0:04:53 > 0:04:55So, in here, I've just got a banana,
0:04:55 > 0:04:59and I've got about 150ml of coconut milk.
0:04:59 > 0:05:04It's the drinkable kind. Not the really thick kind you get in a can.
0:05:04 > 0:05:07You could use almond milk, you could use regular cow's milk if you want.
0:05:07 > 0:05:09But I like mixing things up a bit.
0:05:09 > 0:05:12So I think the wider I cast my net, in terms of the things I eat,
0:05:12 > 0:05:15the more nutrients and the more sort of interest I'm going to get
0:05:15 > 0:05:18- in my diet.- What about goat milk? Yes?- Goat milk would be
0:05:18 > 0:05:21- absolutely amazing.- Fantastic. - It would be brilliant. So...
0:05:21 > 0:05:24It's an interesting one, isn't it, because milk isn't...
0:05:24 > 0:05:27There are so many varieties these days. And I...
0:05:27 > 0:05:28I'll tell you a secret.
0:05:28 > 0:05:31- I actually have porridge made with almond milk most mornings.- Do you?
0:05:31 > 0:05:33- Yeah!- I would have never guessed, Brian!
0:05:33 > 0:05:35Well, I'm now fitter than I ever... It's wearing out faster.
0:05:35 > 0:05:38You are letting us into all of your secrets.
0:05:38 > 0:05:41But it is quite important. And it does make a difference in flavour
0:05:41 > 0:05:44- if you choose a different...these different components.- Absolutely
0:05:44 > 0:05:47and especially if you are sort of eating more vegetables,
0:05:47 > 0:05:49it is really great to have that almond milk because it's got a bit
0:05:49 > 0:05:50of protein in the morning,
0:05:50 > 0:05:52which really keeps you, you know, full of bit longer.
0:05:52 > 0:05:55- Yeah.- So, I'm just going to...
0:05:55 > 0:05:57..pop the pancakes in here.
0:05:57 > 0:06:01Actually, I should have put a bit of coconut oil in there first to melt.
0:06:01 > 0:06:03I'll just pop it in here. It melts nice and quickly.
0:06:05 > 0:06:08- Is it expensive?- It is a bit more expensive than a normal oil.
0:06:08 > 0:06:12But it goes a really long way and I think, quite often, I think
0:06:12 > 0:06:14those things that are better for our bodies, it is
0:06:14 > 0:06:16sometimes worth spending a bit of extra money on.
0:06:16 > 0:06:18Yeah, no, couldn't agree more.
0:06:18 > 0:06:21So, we're just going to fry these off.
0:06:21 > 0:06:23You have to cook them a little bit longer than a normal pancake
0:06:23 > 0:06:25cos they don't have the eggs in.
0:06:25 > 0:06:28So they don't set in quite the same way.
0:06:28 > 0:06:29Right. But when they set in the middle,
0:06:29 > 0:06:31they won't be soft in the middle and spongy?
0:06:31 > 0:06:35- They won't be soft in the middle, at all, no.- OK, right, fine.- So...
0:06:35 > 0:06:38Just pop those in there. Those bananas are doing beautifully.
0:06:38 > 0:06:40- Oh, fantastic.- Lovely and caramelised.
0:06:40 > 0:06:41I could be the new banana chef.
0:06:43 > 0:06:45I'm really testing you today, Brian, aren't we?
0:06:45 > 0:06:47Don't you say too much over there, Gennaro.
0:06:47 > 0:06:51LAUGHTER So how did you survive working...?
0:06:51 > 0:06:54Did you work for him, with him or in spite of him?
0:06:54 > 0:06:56Ha!
0:06:56 > 0:06:57Go on, tell him. Tell him.
0:06:57 > 0:06:59A bit of everything with Gennaro.
0:06:59 > 0:07:03But we worked together at Fifteen for quite a few years and then we
0:07:03 > 0:07:06worked together working at Jamie's Italian restaurants and stuff like that.
0:07:06 > 0:07:09So we have had a lot of adventures together on Gennaro's TV shows
0:07:09 > 0:07:12- and books.- On the book. - And stuff like that, so, yeah.
0:07:12 > 0:07:14We've been all over the place.
0:07:14 > 0:07:17What a lovely girl, she is. Bless her.
0:07:17 > 0:07:19- You've got a book out at the moment.- Yes, I have.
0:07:19 > 0:07:22- Tell us what it's called. - It's called A Modern Way To Eat.
0:07:22 > 0:07:24It's all about joyful, delicious,
0:07:24 > 0:07:28kind of celebratory vegetarian food.
0:07:28 > 0:07:30So putting vegetables at the centre of the table
0:07:30 > 0:07:35and using some of these more unusual, maybe slightly sort of...
0:07:35 > 0:07:38..better for your body and lighter ingredients, but in a way that,
0:07:38 > 0:07:40you know, you might sit round the table and be satisfied.
0:07:40 > 0:07:42I've just had a word in my ear that Jamie is watching.
0:07:42 > 0:07:45- Do you want to say good morning, Jamie?- Morning, Jamie.
0:07:45 > 0:07:48- Morning, Jamie.- Nice to see you. - She's doing well, she's doing well.
0:07:48 > 0:07:49- Bless him.- There are some...
0:07:49 > 0:07:53I've noticed there are some quite rare or unusual
0:07:53 > 0:07:56or different vegetables and herbs that you get in there.
0:07:56 > 0:07:58Is that sort of crucial to...?
0:07:58 > 0:08:01Yeah, well, I think that, as I said before,
0:08:01 > 0:08:04casting the net as wide as you can when you are eating sort
0:08:04 > 0:08:07of vegetarian food, but when you are eating any kind of food, I think
0:08:07 > 0:08:10you've just got to keep yourself interested and satisfied.
0:08:10 > 0:08:12I think one of the ways to do that is just vary things
0:08:12 > 0:08:15up as much as you can and make the most of the incredible
0:08:15 > 0:08:17vegetables that we have and that we grow here.
0:08:17 > 0:08:19- So...- OK, now are you all right with turning those over?
0:08:19 > 0:08:20Yeah, let's turn those, yeah.
0:08:20 > 0:08:23Now, of course...
0:08:25 > 0:08:26Lovely.
0:08:29 > 0:08:32Think we might have needed our pan a little bit hotter here,
0:08:32 > 0:08:34but they're going to be perfect.
0:08:34 > 0:08:36Now, of course, you can do them a nice colour.
0:08:36 > 0:08:38- Yeah.- I like a good colour. Those look lovely.
0:08:38 > 0:08:39Those look nice and soft to me.
0:08:39 > 0:08:41They look squidgy, I think, is the modern word.
0:08:41 > 0:08:43They're squidgy, and they're lovely and light, these.
0:08:43 > 0:08:46I hear from my grandchildren. They look squidgy.
0:08:46 > 0:08:47Squidgy - that's a great word.
0:08:47 > 0:08:49Is that compote all right over there for you?
0:08:49 > 0:08:50- Yeah, that's perfect, Brian. - OK.- Fantastic.
0:08:50 > 0:08:52So, I'm going to chop up these pecan nuts,
0:08:52 > 0:08:54- which I think are delicious. - Just a few of those,
0:08:54 > 0:08:57and those go really, really well with the maple syrup, don't they?
0:08:57 > 0:08:59That lovely kind of sort of Canadian...
0:08:59 > 0:09:01Now, sugar's another thing, is it not, that's going to now,
0:09:01 > 0:09:04this next year - everybody's going to find alternative sugars?
0:09:04 > 0:09:06- I think so.- And Canada's economy's going to go mad.
0:09:06 > 0:09:08Yeah, I think the Canadians have probably got a big smile
0:09:08 > 0:09:09- on their faces.- Maple syrup.
0:09:09 > 0:09:11- Are we going to start plating up now?- Absolutely.
0:09:11 > 0:09:14- Is that compote OK for you over there?- Yeah, that's lovely.
0:09:14 > 0:09:16So, just a few of these pancakes on here.
0:09:16 > 0:09:18We're going to have a few bananas in between.
0:09:18 > 0:09:21- Don't catch your finger, Brian. - These are lovely and caramelised.
0:09:21 > 0:09:23And just be careful with those bananas
0:09:23 > 0:09:26- cos they are quite warm and... - It should be all right, I think.
0:09:26 > 0:09:29Yeah, I was really talking to people out there cos, you know,
0:09:29 > 0:09:32- sometimes, people cook, and then try to pick up...- Absolutely.
0:09:32 > 0:09:34..cos they've seen chefs on television do it.
0:09:34 > 0:09:36- There's your lime juice for you. - Thank you.
0:09:36 > 0:09:39We'll just have a little bit of this compote here.
0:09:39 > 0:09:41Nearly finished now. A little bit of lime, we'll have at the end,
0:09:41 > 0:09:44cos that goes beautifully with the pancakes.
0:09:44 > 0:09:46- The concentration on your face is marvellous.- Yeah, I know. I know.
0:09:46 > 0:09:50- But quite right, too.- Yeah, you've got to get it right, haven't you?
0:09:50 > 0:09:52- There we go.- Let me move this out of the way here
0:09:52 > 0:09:55- so we can show it there. - A few of the lovely pecans.
0:09:55 > 0:09:58A couple of those on there for decoration.
0:09:58 > 0:10:00- Lovely.- I feel I've done my bit. - You've done a fantastic job.
0:10:00 > 0:10:03- Get rid of that.- There we go. Ooh, that one's fallen off the top.
0:10:03 > 0:10:07- Little bit of maple syrup, and we're done.- There it goes.
0:10:09 > 0:10:11- Mm.- Mm!- Delicious.
0:10:11 > 0:10:14Now, remind us the name of the dish.
0:10:14 > 0:10:18These are my oat, blueberry, and pecan pancakes.
0:10:18 > 0:10:20Fantastic. SHE CHUCKLES
0:10:25 > 0:10:28OK, bring the maple syrup with you just in case
0:10:28 > 0:10:29cos knowing these gannets over here...
0:10:29 > 0:10:31They might want a bit more.
0:10:31 > 0:10:32..they'll probably want a bit more.
0:10:32 > 0:10:34- I have to say, it looks amazing.- Oh.
0:10:34 > 0:10:37I love the way you just blended...
0:10:37 > 0:10:39- Made that flour. - Yeah, it's a good trick.
0:10:39 > 0:10:40- Yeah.- It's a good trick, that.
0:10:40 > 0:10:44Is that the kind of thing that you can be bothered to do in your house?
0:10:44 > 0:10:46Well, you know... Listen...
0:10:46 > 0:10:49- Being honest?- No.- We'll let you off.
0:10:49 > 0:10:52But, you know, seeing how you made it look so easy,
0:10:52 > 0:10:54- I would give it a go. - Yeah, they're dead easy.
0:10:54 > 0:10:57And, you know, you can do those in sort of 20 minutes.
0:11:02 > 0:11:05Anna Jones with a big gold star from Martin Kemp there,
0:11:05 > 0:11:08and the perfect dish for any time of the day.
0:11:08 > 0:11:10Coming up, it's Valentine's Day in the studio
0:11:10 > 0:11:14as James Martin serves up Thai green curried mussels for Nina Wadia,
0:11:14 > 0:11:17but first, it's over to Rick Stein who's going cockle fishing
0:11:17 > 0:11:19before a busy service in the kitchen.
0:11:21 > 0:11:23One way I like to eat cockles is to cook them
0:11:23 > 0:11:25just like moules mariniere -
0:11:25 > 0:11:28steam them open in their own juices with chopped shallots,
0:11:28 > 0:11:31white wine, parsley and butter.
0:11:31 > 0:11:34And as long as they're cooked well enough, there's little danger,
0:11:34 > 0:11:37but because so many of our estuaries where cockles live
0:11:37 > 0:11:40are still polluted with sewage, do be careful.
0:12:00 > 0:12:02One mackerel, one shellfish,
0:12:02 > 0:12:04two ragout, two linguine,
0:12:04 > 0:12:08one fruits de mer, five grillade, one bream, one turbot,
0:12:08 > 0:12:12one steak medium-rare, eight pot, and they're seated.
0:12:14 > 0:12:16- Yes? Can we go, Vince?- Yes!
0:12:19 > 0:12:23Hang on, this fish has got scales all over it, Colin. What's he doing?
0:12:23 > 0:12:25Two mackerel, table 15.
0:12:31 > 0:12:32You lose your speed.
0:12:32 > 0:12:36You lose your sort of killer instincts over the winter months.
0:12:36 > 0:12:40Everybody's sort of relaxed and, "Isn't cooking fun?"
0:12:40 > 0:12:43- And now it's not fun, is it, Paul? - It's not fun at all.
0:12:43 > 0:12:46Easter comes down on you like a wolf on the fold, you know.
0:12:46 > 0:12:49The Assyrians came down like a wolf on the fold. That sort of thing.
0:12:49 > 0:12:51And there's, like, loads of Assyrians out there
0:12:51 > 0:12:54all wanting their food, and we're going, "Aaah!"
0:12:54 > 0:12:56Three soup for 15.
0:13:01 > 0:13:02Yeah, I know, Rosemary. That's it.
0:13:02 > 0:13:05If you don't like fish, you just don't come here.
0:13:05 > 0:13:07If you don't like fish, it would be a nightmare.
0:13:07 > 0:13:12Fish, fish, fish, fish, fish. Oysters.
0:13:12 > 0:13:15- Ooh, let's get his book. - What was his name, again?
0:13:15 > 0:13:17Well, it's Sunday afternoon. It's about the only time
0:13:17 > 0:13:19I get in the kitchen to do a bit of filming now
0:13:19 > 0:13:21cos the chefs have got bored with the whole concept
0:13:21 > 0:13:23of sort of being on telly.
0:13:23 > 0:13:25I'm going to try and get in there between services,
0:13:25 > 0:13:28but not very often. This is a turbot dish,
0:13:28 > 0:13:30and this comes from just off Trevose Head, this turbot.
0:13:30 > 0:13:33My favourite fish, actually. Let you into a bit of a secret.
0:13:33 > 0:13:37Unfortunately, about the most expensive fish in the sea.
0:13:37 > 0:13:39I'm going to cook it with some cockles,
0:13:39 > 0:13:43and these come from the sandbar down near the end of the estuary,
0:13:43 > 0:13:46and they're lovely. They're very underrated, I think, cockles.
0:13:46 > 0:13:49They're nearly as good in flavour, to me, as oysters.
0:13:49 > 0:13:53And then, also, I'm going to cook the dish with these clams,
0:13:53 > 0:13:54which are called soft-shell clams.
0:13:54 > 0:13:58Now, these live up the other end of the estuary under the mud.
0:13:58 > 0:14:00And if you ever try digging for these... Do you remember,
0:14:00 > 0:14:03as a kid, when you sort of were in your wellies
0:14:03 > 0:14:05and you went about 3ft down in the mud,
0:14:05 > 0:14:08and then you'd find yourself dancing around in your socks on the mud?
0:14:08 > 0:14:10Well, that happens all the time with this.
0:14:10 > 0:14:13First of all, I'm just going to steam the turbot
0:14:13 > 0:14:15in this makeshift steamer, which I've done.
0:14:15 > 0:14:17So, you can see it's dead easy to do at home -
0:14:17 > 0:14:21just a big saucepan, upturned colander and a plate.
0:14:21 > 0:14:23So, in they go, the pieces of turbot,
0:14:23 > 0:14:26lid on, and they'll cook for about ten minutes.
0:14:26 > 0:14:29And while that's cooking, I'm going to start cooking the cockles
0:14:29 > 0:14:31and the clams.
0:14:31 > 0:14:32The cockles.
0:14:32 > 0:14:34And then the clams.
0:14:35 > 0:14:37And then a bit of white wine.
0:14:39 > 0:14:42And, finally, some chopped shallots.
0:14:43 > 0:14:45They're just beginning to open already.
0:14:45 > 0:14:47In fact, I do want you to cook this dish at home,
0:14:47 > 0:14:49and I do realise it's a bit difficult to get cockles and clams,
0:14:49 > 0:14:53but you can use mussels. But do use small mussels, not big ones,
0:14:53 > 0:14:54cos we're going to use the shells -
0:14:54 > 0:14:57some of the shells - as a sort of decoration
0:14:57 > 0:14:59to make the finished dish look more exciting.
0:14:59 > 0:15:03Anyway, they've opened already, so let's make the sauce.
0:15:03 > 0:15:08All I do is just pour these shells through a colander into a pan
0:15:08 > 0:15:10to collect the juice underneath.
0:15:10 > 0:15:12Lift up the clams.
0:15:12 > 0:15:15Just give them a good old shake. And the cockles.
0:15:15 > 0:15:19And now I'll put that on to reduce with a bit of white wine -
0:15:19 > 0:15:22bit more white wine -
0:15:22 > 0:15:27a little bit of fish stock just to sort of round off the sauce a bit,
0:15:27 > 0:15:29and a pinch more shallot.
0:15:30 > 0:15:32So, I'll leave that to reduce now for about five minutes.
0:15:32 > 0:15:35And while it's reducing, I'm just going to,
0:15:35 > 0:15:39just take the meats out of most of these cockles and clams,
0:15:39 > 0:15:42because, although I'm going to put some shells on the final dish,
0:15:42 > 0:15:46I am going to leave some meats in the shell for garnishing.
0:15:46 > 0:15:49But, really, this is to make the dish easier to eat.
0:15:49 > 0:15:52You know, dishes aren't just a matter of taste.
0:15:52 > 0:15:54They're also a matter of excitement, of interest,
0:15:54 > 0:15:57and that's what this dish really does have.
0:15:57 > 0:15:58And now to finish the sauce.
0:15:58 > 0:16:01Just taste that. It's come down, reduced quite enough.
0:16:01 > 0:16:03It's quite salty - there's quite a bit of salt
0:16:03 > 0:16:05in the clams and cockles -
0:16:05 > 0:16:06but I want the sauce to be a bit salty.
0:16:06 > 0:16:10Now, loads of butter in there. Just give that a quick old whisk.
0:16:12 > 0:16:17And then some parsley. Just get that butter amalgamated into the sauce.
0:16:17 > 0:16:19So, that's fine. Perhaps a little bit more butter
0:16:19 > 0:16:23cos what I'm looking for is a sort of sheen, a sort of a glaze almost.
0:16:23 > 0:16:25It's got to be shiny with butter
0:16:25 > 0:16:27cos that makes it look so good when it's finished.
0:16:27 > 0:16:30And, finally, a little bit of parsley. Broad-leaf parsley.
0:16:30 > 0:16:33I haven't chopped this parsley up at all. You don't always need to.
0:16:33 > 0:16:37I just picked it cos I just think it looks very pretty like that.
0:16:37 > 0:16:39And now to see if the fish is done.
0:16:39 > 0:16:43It is cooked to an absolute turn. Watch my poor fingers.
0:16:43 > 0:16:46Just going to dish that up now.
0:16:46 > 0:16:48That is great. Look at that.
0:16:48 > 0:16:52That is what beautiful, fresh turbot looks like when it's cooked.
0:16:52 > 0:16:55And here, the juice is going to go into the pan,
0:16:55 > 0:16:58which is why I put the turbot on a plate in that steamer
0:16:58 > 0:17:00and not on something perforated.
0:17:00 > 0:17:04So, into that pan also goes the cockles and clams.
0:17:04 > 0:17:07Just turn them over a bit just to warm them through.
0:17:07 > 0:17:10No more cooking cos they'd be overcooked then.
0:17:10 > 0:17:14Then just put the whole lot over the turbot - shells and all.
0:17:14 > 0:17:17Just a little bit of a sort of rearrangement.
0:17:19 > 0:17:21Do you know what I think about this?
0:17:21 > 0:17:24I think that this is a chef's statement
0:17:24 > 0:17:26of summer by the sea in Cornwall.
0:17:40 > 0:17:43It's a great dish, that, and it's amazing how Rick seems
0:17:43 > 0:17:45to throw things together and they look so delicious.
0:17:45 > 0:17:47And it's a great time of year to enjoy shellfish,
0:17:47 > 0:17:50although it's quite difficult to get clams, really, in supermarkets,
0:17:50 > 0:17:52but one that you would be able to get, really...
0:17:52 > 0:17:54You can get clams from fishmongers, of course,
0:17:54 > 0:17:56but one thing that you will be able to get in abundance
0:17:56 > 0:17:59is mussels this time of year. They're all over the place.
0:17:59 > 0:18:01I'm going to show you a really simple dish to cook right now.
0:18:01 > 0:18:03It's a Thai green mussel curry.
0:18:03 > 0:18:05Very, very simple. We've got some mussels here.
0:18:05 > 0:18:08- To make our Thai curry, we've got galangal. I know you're a big fan of Thai food.- Yes.
0:18:08 > 0:18:10Galangal, which is like a Thai ginger.
0:18:10 > 0:18:12We've got some chilli here. Green chillies, of course,
0:18:12 > 0:18:14with green curry. You can use the smaller one.
0:18:14 > 0:18:15Lemongrass. A little bit of shallot.
0:18:15 > 0:18:18You can use the Thai shallots, which are the small ones.
0:18:18 > 0:18:20Ground cumin, ground coriander, black pepper.
0:18:20 > 0:18:22We've got some garlic, kaffir lime leaves,
0:18:22 > 0:18:24which are generally frozen, but you can actually buy fresh ones.
0:18:24 > 0:18:27Fish sauce, a bit of water, coriander.
0:18:27 > 0:18:29This is Thai basil, or holy basil, they call it.
0:18:29 > 0:18:31Lime and coconut milk.
0:18:31 > 0:18:34What I want to do, first of all, is just blend everything together.
0:18:34 > 0:18:37Now, before we start talking about what you're doing at the moment,
0:18:37 > 0:18:39which is, of course, EastEnders, how did it all start for you?
0:18:39 > 0:18:42Because, I mean, you travelled all over the place,
0:18:42 > 0:18:44from India to Hong Kong,
0:18:44 > 0:18:46but it was food that sort of took you to Hong Kong.
0:18:46 > 0:18:48Yeah, well, my dad was with the airlines,
0:18:48 > 0:18:51and then he got offered the opportunity to set up a restaurant
0:18:51 > 0:18:54- and run it in Hong Kong called the Ashoka, which we did.- Yeah.
0:18:54 > 0:18:58I was waitressing from the age of 11, which Dad says was a sign
0:18:58 > 0:19:00- I was going to be an actress, so... - THEY LAUGH
0:19:00 > 0:19:01Took me down the right route.
0:19:01 > 0:19:04And then I decided that, actually, when I was 18,
0:19:04 > 0:19:05acting was what I wanted to do.
0:19:05 > 0:19:08And did your parents still keep the restaurant, though,
0:19:08 > 0:19:10and you just came back or did you all come back together?
0:19:10 > 0:19:12No, we all came back together, actually. Yeah, we just...
0:19:12 > 0:19:14I think it is a hard life.
0:19:14 > 0:19:17I don't think people realise what a hard life running a restaurant is.
0:19:17 > 0:19:19So, I decided to go into an even harder life
0:19:19 > 0:19:22- and go and be an actor. - I think these two boys do.
0:19:22 > 0:19:25You've got lots of tables of two tonight, eh?
0:19:25 > 0:19:28But, I mean, going into acting, as well, was it drama school that...?
0:19:28 > 0:19:31Yes. Yeah, went to drama school and then I trained in radio.
0:19:31 > 0:19:34- I went to the Radio Drama Company. - Yeah.- From there, I did...
0:19:34 > 0:19:36- But some of these radio programmes are huge.- Yeah.
0:19:36 > 0:19:38I mean, the biggest one that you did - what was it?
0:19:38 > 0:19:40- 34 million listeners or something like that?- Yeah.
0:19:40 > 0:19:42Yeah, it was the largest soap in the world.
0:19:42 > 0:19:44It was called Westway for the BBC World Service.
0:19:44 > 0:19:48- Right.- And it was an amazing, amazing show, but, sadly,
0:19:48 > 0:19:51did come to an end because of budget cuts etc.
0:19:51 > 0:19:54And then Goodness Gracious Me was around at the time.
0:19:54 > 0:19:56- We did the radio version of it first.- Yeah.
0:19:56 > 0:19:59Next thing we knew, it was on TV, and then, honestly, it was...
0:19:59 > 0:20:03- But that was just huge for you? - Oh, it was incredible. - That was just a life-changing thing?
0:20:03 > 0:20:05Absolutely. Absolutely. So, enjoyed that.
0:20:05 > 0:20:09Then a bunch of sitcoms with a variety of fab actors.
0:20:09 > 0:20:13And then ended up going into EastEnders.
0:20:13 > 0:20:15Now, when you went in for the job for EastEnders,
0:20:15 > 0:20:16you were pregnant at the time.
0:20:16 > 0:20:18Yes, and my agent didn't bother to tell them.
0:20:18 > 0:20:20No-one bothered to tell them.
0:20:20 > 0:20:22They're just pleased that you're in it - that's the thing.
0:20:22 > 0:20:25Well, I turned up. I was literally eight months pregnant,
0:20:25 > 0:20:28and the casting director said, "Ah, can you start next month?"
0:20:28 > 0:20:30And I said, "No, I can't."
0:20:30 > 0:20:34So, they waited six more weeks for me, and, yeah...
0:20:34 > 0:20:36But, I mean, you seem to have made that show
0:20:36 > 0:20:40- kind of like your own now. It's quite an integral part...- Oh, it's fun.- ..of the whole programme.
0:20:40 > 0:20:42I think the Masoods really kind of blend in nicely.
0:20:42 > 0:20:44And, you know, it's a great team of actors,
0:20:44 > 0:20:47great team of writers. Everyone. I mean, you know...
0:20:47 > 0:20:49And you meet a variety of directors within it, as well.
0:20:49 > 0:20:52- So, it all works nicely. - Right, just quickly,
0:20:52 > 0:20:55I've got my paste there, which I'm frying off nicely.
0:20:55 > 0:20:58- So, in we go with our mussels. Just de-beard the mussels there.- Wow.
0:20:58 > 0:20:59Get rid of the beards out of the mussels.
0:20:59 > 0:21:01They're the bit that attaches the mussel
0:21:01 > 0:21:03to the ropes to which they grow on.
0:21:03 > 0:21:06They're actually grown in estuaries and in rivers.
0:21:06 > 0:21:08I've seen them grow on big, long ropes.
0:21:08 > 0:21:11And what they do is they put the little spores of the mussels
0:21:11 > 0:21:13impregnated in the ropes and let them grow.
0:21:13 > 0:21:15- Oh, right.- And pull the ropes up. Some of them can be sort of...
0:21:15 > 0:21:18- You know, a couple of tonne in weight, these mussels.- Wow.
0:21:18 > 0:21:19And they kick them off.
0:21:19 > 0:21:22- So, as they kick them off, the smaller ones grow bigger...- Oh, wow.
0:21:22 > 0:21:25..like that, and the rest just disappear in the estuary.
0:21:25 > 0:21:26But, I mean, talking of food,
0:21:26 > 0:21:28you've got a huge selection of cookbooks, haven't you?
0:21:28 > 0:21:31- Yes, I do.- Another passion of yours. - Yes, it is. Yeah.
0:21:31 > 0:21:33My friends - every birthday, every anniversary, that's it.
0:21:33 > 0:21:36I get another cookbook. Another type of food to try.
0:21:36 > 0:21:38- Yeah.- So... - I'm surprised you get time, really,
0:21:38 > 0:21:41cos not only are you doing that, you're going into movies.
0:21:41 > 0:21:45- So, you've done TV, radio, theatre. - Yeah.- Movies. Cos you were in...
0:21:45 > 0:21:47- What is it? Code 46? - That's right, yeah.
0:21:47 > 0:21:49- Bend It Like Beckham.- Yeah. - I can't remember seeing you in...
0:21:49 > 0:21:51Yeah, no, right at the end as a...
0:21:51 > 0:21:54- I was a wedding planner and they cut it a bit, so...- Right.
0:21:54 > 0:21:57It must be very, very different, though, movies to television.
0:21:57 > 0:21:59- It is.- Cos, you know, TV's very fast-paced and...
0:21:59 > 0:22:01TV is incredibly fast. I mean, look at you.
0:22:01 > 0:22:04You're cooking a dish in, like, four minutes and, you know, 15 seconds.
0:22:04 > 0:22:07- Four minutes, 45 seconds, to be exact.- There you go.
0:22:07 > 0:22:09So, yeah, it does move very fast.
0:22:09 > 0:22:12I mean, we can do 17 to 20 scenes in a day.
0:22:12 > 0:22:14- That's a lot of lines to learn, so...- Yeah.
0:22:14 > 0:22:17- Whereas a movie takes, obviously, much more time. - You can take your time.
0:22:17 > 0:22:20- It's a lot more detailed, and, yeah...- There you go.
0:22:20 > 0:22:22Well, what I've done is, basically, the idea is this -
0:22:22 > 0:22:24you should fry off the curry paste to start off with.
0:22:24 > 0:22:26I'll show you a little bit of that curry paste.
0:22:26 > 0:22:27You can actually keep it.
0:22:27 > 0:22:30It will actually go brown if you don't keep it in the fridge.
0:22:30 > 0:22:32Just slightly covered with oil, all right?
0:22:32 > 0:22:34So, you can blitz it to a finer paste if you want,
0:22:34 > 0:22:36but you just stick with the Thai fish sauce
0:22:36 > 0:22:38and remember to put the water in there.
0:22:38 > 0:22:39The water's quite important.
0:22:39 > 0:22:42Now, halfway through the cooking - about halfway through -
0:22:42 > 0:22:46we lift off the lid and we place in the holy basil,
0:22:46 > 0:22:49which is this Thai basil, and the coriander. That goes in.
0:22:49 > 0:22:50Cos coriander's one of these herbs
0:22:50 > 0:22:52- that does require a little bit of cooking.- Yeah.
0:22:52 > 0:22:54People often think you can put it in right at the end,
0:22:54 > 0:22:58but I think it does need a little bit of cooking out. CLANGING
0:22:58 > 0:23:00Don't worry about that one. LAUGHTER
0:23:00 > 0:23:03Give that a quick mix, like that.
0:23:03 > 0:23:05Some lime.
0:23:05 > 0:23:07I never liked that pot anyway, to be honest.
0:23:07 > 0:23:10LAUGHTER Bit of lime on there.
0:23:12 > 0:23:15And then give this a quick mix, like that.
0:23:15 > 0:23:16Do you know, when I do Parsi food,
0:23:16 > 0:23:20I'm always told to put in coriander just at the very end.
0:23:20 > 0:23:22I don't know about you, boys, but I think if you put it in
0:23:22 > 0:23:25right at the end and serve it to the table,
0:23:25 > 0:23:26- it is quite raw in taste.- Yeah.
0:23:26 > 0:23:29- But I think it does need about two or three minutes.- Yeah, it's nice.
0:23:29 > 0:23:31- Spread the flavour around. - Yeah.- At the end, I prefer...
0:23:31 > 0:23:33It's like chervil. In the soup in France,
0:23:33 > 0:23:35we put chervil at the last minute,
0:23:35 > 0:23:37- for example, in the soup. It's really nice.- Oh, very nice.
0:23:37 > 0:23:40Now, the thing about mussels is, obviously, when you've cooked them -
0:23:40 > 0:23:42and these want to cook for about sort of two minutes -
0:23:42 > 0:23:45once they're closed, once they're cooked, don't prise them open.
0:23:45 > 0:23:48That means they're dead before they've actually been cooked.
0:23:48 > 0:23:51So, only eat the open ones, which we've got here.
0:23:51 > 0:23:54So, we take the lovely mussels
0:23:54 > 0:23:59in this sort of delicious sort of Thai liquid.
0:23:59 > 0:24:01You can, of course, use this same paste to do chicken
0:24:01 > 0:24:03and all that kind of stuff, but any seafood here - salmon,
0:24:03 > 0:24:06prawns, mussels, anything like that.
0:24:06 > 0:24:10Remember to take some of our juice, which we've got over there.
0:24:11 > 0:24:13Pour that over the top.
0:24:14 > 0:24:17- And there we have it. Now, I know you're not a fan of mussels.- No.
0:24:17 > 0:24:19- Try the sauce.- All right, will do. - Try the sauce, see what you think.
0:24:22 > 0:24:26You can, of course... If you use the bird's-eye chilli, it's hot, hot, hot.
0:24:26 > 0:24:28- Oh, it's gorgeous. - All done in about five minutes.
0:24:28 > 0:24:30Aw, that is amazing!
0:24:35 > 0:24:37I think Cupid's arrow certainly struck Nina there
0:24:37 > 0:24:39with those Thai green curried mussels.
0:24:39 > 0:24:42And what a perfect dish for sharing on Valentine's Day,
0:24:42 > 0:24:44if a bit messy. Now it's over to Kevin Dundon,
0:24:44 > 0:24:46who's adding his own twist to a classic
0:24:46 > 0:24:49with his individual pork Wellingtons.
0:24:49 > 0:24:51- How are you? - Good to have you back on the show.
0:24:51 > 0:24:53So, what are we making, then, boss? What's the name of our dish?
0:24:53 > 0:24:55- It's a pork Wellington.- Yeah.
0:24:55 > 0:24:58And we've got a shallot and port wine jus going with it
0:24:58 > 0:25:00with Savoy cabbage, which is really good.
0:25:00 > 0:25:03So, the first thing we need is we've got two fillets of pork here.
0:25:03 > 0:25:05We're going to season that with a nice bit of salt.
0:25:05 > 0:25:08So, for our Wellington, of course, we need puff pastry, which this is.
0:25:08 > 0:25:10- Yeah.- All-butter puff pastry.
0:25:10 > 0:25:12But you're going to sort of flavour this with a little bit
0:25:12 > 0:25:14- of Parmesan cheese, yeah? - Parmesan cheese.
0:25:14 > 0:25:17It's nice because I always like a little bit of mystique to our food,
0:25:17 > 0:25:20so it's using simple ingredients but using the best.
0:25:20 > 0:25:22So, we've got beautiful pork,
0:25:22 > 0:25:25and then we'll just put a little bit of Parmesan cheese
0:25:25 > 0:25:27through the puff pastry,
0:25:27 > 0:25:29and it just kind of gives you that little bit of flavour.
0:25:29 > 0:25:31- Nice bit of saltiness happening there.- OK.
0:25:31 > 0:25:34OK, so, what we have then is we have our pork on. It's being seared.
0:25:34 > 0:25:37Now, this is the fillet, or people call it tenderloin now.
0:25:37 > 0:25:39- I don't know why, but... - Tenderloin, yeah.- Yeah.
0:25:39 > 0:25:42- That's what the Americans call it. - Tenderloin?- Yeah.
0:25:42 > 0:25:46- Fillet's fine.- Fillet's proper, yeah.- Yeah.- Tenderloin.
0:25:46 > 0:25:49- There you go. - It's the tenderest bit, James.
0:25:50 > 0:25:52Exactly, but it requires... I mean, the secret with this,
0:25:52 > 0:25:55it's the same thing as a fillet on beef, isn't it, really?
0:25:55 > 0:25:58- Yeah.- It's from the same part of the animal, so...
0:25:58 > 0:26:00In there, instead of the mushroom duxelles,
0:26:00 > 0:26:03- you're going to add a little bit of apple to it, yeah?- Yeah, exactly.
0:26:03 > 0:26:05So, just apple goes so well with pork,
0:26:05 > 0:26:09so I thought it'd be nice to put some apple into the duxelles.
0:26:09 > 0:26:12So, tell us about Dunbrody House, then. Cos you just got a...
0:26:12 > 0:26:14You've got a lodge that you've taken on, as well?
0:26:14 > 0:26:16Yeah, we've got a three-bedroom lodge
0:26:16 > 0:26:19right beside the front door of the hotel, which is super
0:26:19 > 0:26:21because we get families that want to come down,
0:26:21 > 0:26:26and if they've got a few kids, it's ideal for them to stay there.
0:26:26 > 0:26:28They've got a TV room, they've got a kitchen,
0:26:28 > 0:26:32they've got three bedrooms, two bathrooms, front garden,
0:26:32 > 0:26:34back garden, but you have all the services of the hotel,
0:26:34 > 0:26:36which is super. So, you can get room service.
0:26:36 > 0:26:38We do private dinners in there...
0:26:40 > 0:26:42- ..as well.- So, tell us about Dunbrody House, then.
0:26:42 > 0:26:44Is it an old country house or...?
0:26:44 > 0:26:46Yeah, it's an 1830 Georgian manor on 300 acres,
0:26:46 > 0:26:49right in the south-east corner of Ireland.
0:26:49 > 0:26:51So, we overlook... You know the saying...?
0:26:51 > 0:26:53We're on the Hook Peninsula and we overlook Crooke.
0:26:53 > 0:26:56So, Cromwell was going to conquer Ireland by hook or by crook,
0:26:56 > 0:26:58- so we're on that estuary. - Oh, right. OK.
0:26:58 > 0:27:00How many acres have you got in Northcote?
0:27:00 > 0:27:03It sounds similar. We're just short of 300.
0:27:03 > 0:27:06THEY LAUGH
0:27:06 > 0:27:08- I think about seven.- Seven acres.
0:27:08 > 0:27:10Five of that is a car park, but, yeah...
0:27:10 > 0:27:12- LAUGHTER - Yeah, well, I wouldn't mind
0:27:12 > 0:27:15- five acres of a car park... - Yes.- ..if it was full.
0:27:15 > 0:27:17- It is busy up there. It is busy up there.- Yeah.
0:27:17 > 0:27:20- And you've got a cook school, as well?- Yeah, we've got a cookery school.- Yeah.
0:27:20 > 0:27:22And we do a number of different courses.
0:27:22 > 0:27:24- We do a one-day course or a two-day course.- Yeah.
0:27:24 > 0:27:27And then we do a five-day master course, as well.
0:27:27 > 0:27:31- Who cooks that, then?- Well, it's a combination of myself
0:27:31 > 0:27:33and the chefs from the kitchen, pastry chefs.
0:27:33 > 0:27:35So, it's a combination of...
0:27:35 > 0:27:37- So, what we have is we're going to use the same pan again.- Yeah.
0:27:37 > 0:27:42We're going to put in our shallots and our apple in there.
0:27:42 > 0:27:44A little bit more olive oil.
0:27:45 > 0:27:48- We've got some wonderful mushrooms here, as well.- Yeah.
0:27:48 > 0:27:51Some chanterelles there and some oyster mushrooms.
0:27:51 > 0:27:54Now, as well as the place in Ireland, you've got...
0:27:54 > 0:27:57I mean, the States is quite big for you, as well, isn't it?
0:27:57 > 0:27:59Yeah, we've got a restaurant called Raglan Road
0:27:59 > 0:28:02in Downtown Disney, Orlando, which is super.
0:28:02 > 0:28:04It's kind of like a gastro-pub.
0:28:04 > 0:28:07And we've got a second restaurant then in Kansas City,
0:28:07 > 0:28:08also called Raglan Road.
0:28:08 > 0:28:10But you mentioned it's extremely busy.
0:28:10 > 0:28:12Really busy, but it's...
0:28:12 > 0:28:16What's really cool about it is that you go from Dunbrody House,
0:28:16 > 0:28:17which is like the baby of...
0:28:17 > 0:28:19- Everything starts in Dunbrody.- Yeah.
0:28:19 > 0:28:22And then we kind of do a gastro approach on food in America,
0:28:22 > 0:28:24which is just nice.
0:28:24 > 0:28:27It keeps me interested.
0:28:27 > 0:28:32So, we're just going to put a little bit of cream in there.
0:28:32 > 0:28:34- A little bit of salt and pepper. - Your pastry's rolled out the back.
0:28:34 > 0:28:37- Lovely.- There we go.
0:28:37 > 0:28:40Take that off and put it on a tray.
0:28:40 > 0:28:43It's important now that you let that cool down.
0:28:43 > 0:28:46Now, besides the restaurant, you've been busy writing a book.
0:28:46 > 0:28:48- It's just come out this year, hasn't it?- Exactly.
0:28:48 > 0:28:50This dish is actually from it. It's called Recipes That Work.
0:28:50 > 0:28:53- It's literally just in the shops. - Recipes That Work?
0:28:53 > 0:28:55- Yeah, as opposed to the ones that don't.- Right, OK.
0:28:55 > 0:28:57What, was that your first one? HE CHUCKLES
0:28:57 > 0:29:00No, actually, do you know, it was supposed to be called
0:29:00 > 0:29:01The Classics With Kevin,
0:29:01 > 0:29:03and then everybody kept on coming up to me saying,
0:29:03 > 0:29:05"You know what we love about your recipes, Kevin? They work."
0:29:05 > 0:29:07And I said, "What a great name for a book."
0:29:07 > 0:29:10- Sounds good to me. - So, that's how it happened.
0:29:10 > 0:29:15- Sounds good to me.- So, you just cut your puff pastry into a square.
0:29:15 > 0:29:18Yeah. Now, if you're buying this, by the way,
0:29:18 > 0:29:20make sure you buy the all-butter puff pastry.
0:29:20 > 0:29:22Exactly. It makes a big difference.
0:29:22 > 0:29:24And it's important that your puff pastry is cold
0:29:24 > 0:29:26before it goes into the oven, so you let it rest,
0:29:26 > 0:29:28because then it gets lovely and crispy.
0:29:28 > 0:29:31But it is one of these dishes... We mentioned Sunday lunch.
0:29:31 > 0:29:33You could prepare this today, put it in the fridge,
0:29:33 > 0:29:35- and then cook it tomorrow, couldn't you?- Perfect.
0:29:35 > 0:29:38So, we've just got a whole egg and we're just going to...
0:29:40 > 0:29:42Right, I've got my pancetta here.
0:29:42 > 0:29:44The bacon's then just blanching.
0:29:44 > 0:29:47Exactly. I'm just going to egg wash around
0:29:47 > 0:29:49the sides of the pastry.
0:29:49 > 0:29:51Is there a pancake involved in this?
0:29:51 > 0:29:54No, actually, but normally I would do it with a beef Wellington,
0:29:54 > 0:29:56but on pork, I didn't.
0:29:56 > 0:29:59It's basically to soak up a lot of the moisture.
0:29:59 > 0:30:00To keep the pastry...
0:30:00 > 0:30:03Yeah, and it keeps it all together, doesn't it, at the bottom?
0:30:03 > 0:30:05- Keeps the meat and the stuffing altogether.- You could, of course,
0:30:05 > 0:30:08put one in, or else a nice bit of Parma ham
0:30:08 > 0:30:11or something like that would be nice in this, as well.
0:30:11 > 0:30:14But I always find that recipe books are there for inspiration, you know?
0:30:14 > 0:30:16So, you look at the recipe, you know,
0:30:16 > 0:30:18and then you go from there. So...
0:30:18 > 0:30:22- So, now with the pork.- Yeah.
0:30:22 > 0:30:24- There's our cabbage that's been blanched.- Perfect.
0:30:26 > 0:30:28Do you want me to slice up some onions or something for that?
0:30:28 > 0:30:30Yeah, some shallots there for the sauce.
0:30:30 > 0:30:32OK, I'll get those done while you do that.
0:30:32 > 0:30:35- So, a little bit of egg wash. - A little bit of egg wash.
0:30:35 > 0:30:37Wrap it around both ends, and then roll it.
0:30:37 > 0:30:39Now, of course, traditional Wellington would have
0:30:39 > 0:30:41- a bit of pate in there.- It would.
0:30:41 > 0:30:42And then you can do, like, a whole fillet.
0:30:42 > 0:30:45You could actually do this as a whole fillet and then slice it down,
0:30:45 > 0:30:48so it's quite impressive if you were doing, like, a Sunday lunch.
0:30:48 > 0:30:51- Cos you had, like, a pigeon one, didn't you?- Yeah.
0:30:51 > 0:30:54I mean, I don't know whether you find this, Kevin,
0:30:54 > 0:30:58but anything in puff pastry baked in the oven sells really well
0:30:58 > 0:31:01and just works a treat cos it keeps everything so moist,
0:31:01 > 0:31:04- and people like that. - Even a salmon coulibiac.
0:31:04 > 0:31:07So, we're going to pop that into the oven, then,
0:31:07 > 0:31:09for about 25 minutes.
0:31:09 > 0:31:12But, ideally, you want to then fridge that, basically?
0:31:12 > 0:31:14Yeah, you want to fridge it so it's nice and cold.
0:31:15 > 0:31:19- For our sauce...- Yeah.
0:31:19 > 0:31:21..we have a pan, a little bit of olive oil.
0:31:21 > 0:31:24Kevin, you need to get James doing a little bit more here.
0:31:24 > 0:31:26I know, yeah. Are you taking note?
0:31:26 > 0:31:29I'll have a guilt complex when I go home.
0:31:29 > 0:31:31Some garlic. Thanks, James.
0:31:31 > 0:31:34- So, some garlic.- Yeah. - Some shallots.
0:31:36 > 0:31:37Bit of fresh thyme.
0:31:39 > 0:31:43- OK, into there, some thyme. - That looks great.
0:31:43 > 0:31:47- We've got some tomato puree.- Yeah.
0:31:47 > 0:31:48So, this is my pancetta done,
0:31:48 > 0:31:52and all I'm going to do with that is just take some of this cabbage,
0:31:52 > 0:31:54pop it in there, a bit of water and some butter to it, really.
0:31:54 > 0:31:57Yeah, we're putting some dark brown sugar in there,
0:31:57 > 0:32:00just to give a little bit of sweetness to your sauce.
0:32:01 > 0:32:05- There we go. - A little bit of port - port wine.
0:32:05 > 0:32:09- Yeah.- Smells great. And then some red wine.
0:32:09 > 0:32:11You're now going to pass this,
0:32:11 > 0:32:13so you need to make sure it's nice and thinly sliced?
0:32:13 > 0:32:16Nice and thin, yeah.
0:32:16 > 0:32:18You can see there, and you just let that reduce down.
0:32:18 > 0:32:22Then, for about 15 minutes, it gets into a nice kind of sticky sauce,
0:32:22 > 0:32:25which is nice, particularly with the pork.
0:32:25 > 0:32:26Salt.
0:32:27 > 0:32:30There you go. Look at those. They look fantastic.
0:32:30 > 0:32:33So, these have been out of the oven for about 20 minutes to rest,
0:32:33 > 0:32:35- so the juices don't flow out.- Yeah.
0:32:35 > 0:32:37We're just going to get...
0:32:37 > 0:32:38Just slice it down.
0:32:38 > 0:32:41- How are you doing with the cabbage? - Cabbage is done. Sauce is done.
0:32:41 > 0:32:44- Perfect. And our plate.- And a plate.
0:32:45 > 0:32:46So, just take the...
0:32:49 > 0:32:51- ..the top and the bottom off.- Yeah.
0:32:52 > 0:32:54This is quite a hearty dish,
0:32:54 > 0:32:56so just slice it down in three.
0:32:58 > 0:33:00- Perfect.- Probably two would have been fine.
0:33:00 > 0:33:03- Yeah, it would be, but... - LAUGHTER
0:33:03 > 0:33:04- But I...- Spoon?- Thanks.
0:33:04 > 0:33:07- I noticed we're a hungry bunch, so...- Absolutely.
0:33:07 > 0:33:10And when you taste this, you're going to say,
0:33:10 > 0:33:13"I wish he put four slices on it." I hope!
0:33:13 > 0:33:16- But that would be great with scallops, as well.- Superb, yeah.
0:33:16 > 0:33:19Put your scallops with just the cabbage and bacon. Lovely.
0:33:19 > 0:33:22- Don't give him too many ideas, eh? - LAUGHTER
0:33:24 > 0:33:28Proper hearty portions. And then you've got your sauce there.
0:33:28 > 0:33:29- Lovely.- There you go.
0:33:29 > 0:33:32You can see how that sauce has just gone down into a lovely, sticky,
0:33:32 > 0:33:35onion, port wine sauce.
0:33:35 > 0:33:37Delicious with the pork.
0:33:37 > 0:33:39There you go. Mm.
0:33:40 > 0:33:43- Would you wipe that? - So, remind us what that is, again.
0:33:43 > 0:33:47This is a wonderful pork Wellington with an apple stuffing.
0:33:47 > 0:33:50- As easy and as simple as that. - Exactly. Recipes That Work.
0:33:55 > 0:33:57There you go. Right, we get to dive in.
0:33:57 > 0:34:00- Let's stop mucking around. - LAUGHTER
0:34:00 > 0:34:01- Dive into that one.- Wow.
0:34:01 > 0:34:04- It's a good show to be on, this, isn't it?- Absolutely.
0:34:04 > 0:34:06- There you go. Dive into that. - That looks amazing.
0:34:06 > 0:34:09But, like you say, you want to be using that sort of
0:34:09 > 0:34:11fillet or tenderloin, whatever they call it.
0:34:11 > 0:34:13You want to be using that cut for this.
0:34:13 > 0:34:17- Even like a leg of lamb would be super, as well.- Yeah.- Mm.
0:34:17 > 0:34:19But the idea is the fillet or the loin, basically,
0:34:19 > 0:34:21you want it nice and tender in the middle.
0:34:21 > 0:34:22- Happy with that?- Yeah, it's amazing.
0:34:22 > 0:34:24You ain't going to get any of that, guys!
0:34:24 > 0:34:26LAUGHTER Nigel, you've got no chance, mate!
0:34:31 > 0:34:33An "amazing" from Nick Frost there,
0:34:33 > 0:34:35and that was certainly a recipe that worked, Kevin,
0:34:35 > 0:34:37so don't worry about that.
0:34:37 > 0:34:40Now, we've also been digging through the BBC archives
0:34:40 > 0:34:42for some of our favourite moments, and up next,
0:34:42 > 0:34:45Keith Floyd takes us on a trip to Texas.
0:35:08 > 0:35:09Now, so far in this series,
0:35:09 > 0:35:11I haven't mentioned the great American breakfast,
0:35:11 > 0:35:14and the finest connoisseur of this American phenomenon
0:35:14 > 0:35:15is the truck driver.
0:35:15 > 0:35:19But I can't help being reminded of that wonderful poem by WH Auden.
0:35:19 > 0:35:20You know, the one that goes
0:35:20 > 0:35:22This is the night mail crossing the border
0:35:22 > 0:35:24Bringing the cheque and the postal order
0:35:24 > 0:35:26Letters for the rich, letters for the poor
0:35:26 > 0:35:28The shop at the corner, the girl next door
0:35:28 > 0:35:30Eggs over easy, toast on the side
0:35:30 > 0:35:32Or sunny side up and ready to slide
0:35:32 > 0:35:34An order of bacon and a cup of decaf
0:35:34 > 0:35:36Chicken fried steak and an order of hash
0:35:36 > 0:35:38Pancakes and fruit, griddle or fried
0:35:38 > 0:35:40Don't forget the bacon well cooked on the side.
0:35:40 > 0:35:41Or words to that effect.
0:35:49 > 0:35:54I have a wheat toast coming out, Mark, with this order.
0:35:54 > 0:35:56Everything here, it seems, is cooked on the griddle -
0:35:56 > 0:35:58a brilliant invention, which is sadly misused, I think,
0:35:58 > 0:36:02in England, limiting itself as it does to hamburgers and fried eggs.
0:36:02 > 0:36:05As President Truman once said, "The truck stops here."
0:36:15 > 0:36:19And now Lockhart, and, as the guidebook says,
0:36:19 > 0:36:21when you come to Lockhart for the first time,
0:36:21 > 0:36:23you are struck by the beauty of the place
0:36:23 > 0:36:26and the obvious pride the town takes in preserving its heritage.
0:36:26 > 0:36:28But try and get a drink round here!
0:36:28 > 0:36:30Not, of course, I need one as early as this,
0:36:30 > 0:36:33which is just as well because this is a dry town.
0:36:33 > 0:36:37But not too long ago, these streets on a Friday and Saturday night
0:36:37 > 0:36:40would echo to the sound of drunken cowboys and gunfire.
0:36:40 > 0:36:43A bit like the BBC Club, as a matter of fact.
0:36:43 > 0:36:45And now architecture.
0:36:46 > 0:36:49The architects of the Old West used to travel around with catalogues
0:36:49 > 0:36:53full of town halls influenced by the great palaces of Europe.
0:36:53 > 0:36:56It's a great shame that practice has died out.
0:36:56 > 0:37:00Ooh, this is more the sort of Texas I've been looking for, you know.
0:37:00 > 0:37:02I mean, you could make any kind of classic film here,
0:37:02 > 0:37:04from maybe James Dean's Rebel Without A Cause
0:37:04 > 0:37:06right through to The Dukes Of Hazzard.
0:37:06 > 0:37:08All you'd have to do is change the vehicles.
0:37:08 > 0:37:10Everything else is here. HORN HONKS
0:37:10 > 0:37:13Pick-up trucks, Chevrolets with broken exhausts - the whole bit.
0:37:13 > 0:37:16Anyway, the hub of this place is a famous barbecue thing,
0:37:16 > 0:37:19and this is, after all, meant to be a cookery programme,
0:37:19 > 0:37:21so we better go and do a bit of it, hadn't we?
0:37:24 > 0:37:26In fact, I'm not going to cook right now
0:37:26 > 0:37:29because when I told my chum Barry how impressed I was by this place,
0:37:29 > 0:37:31he was so impressed, he put down his pint
0:37:31 > 0:37:33and wrote this brilliant piece of commentary on the beer mat.
0:37:33 > 0:37:36- Barry?- Thank you. - BARRY CLEARS HIS THROAT
0:37:36 > 0:37:39The word barbecue derives from the Haitian word barbacoa,
0:37:39 > 0:37:41meaning framework of sticks set on posts.
0:37:41 > 0:37:44Such a framework could be used for sleeping on
0:37:44 > 0:37:45or for roasting a carcass.
0:37:45 > 0:37:48Care was needed choosing which barbacoa to turn in on.
0:37:48 > 0:37:52The term barbecue has widened to embrace the full entertainment
0:37:52 > 0:37:54at which animals are roasted whole.
0:37:54 > 0:37:57At Lockhart, they reckon to do it bigger and better
0:37:57 > 0:37:59and spicier than anywhere else in the world.
0:37:59 > 0:38:03OK, ma'am, you can have crackers or bread on this thing.
0:38:04 > 0:38:07Lawyers, accountants, surgeons and salesmen flock
0:38:07 > 0:38:09to the sweet-smelling pyres,
0:38:09 > 0:38:11and if it can be smoked, it will be smoked.
0:38:11 > 0:38:14For the folks of Austin, barbecue is a serious business.
0:38:14 > 0:38:1810,000 Texas sausages of pure pork and seasoning
0:38:18 > 0:38:20are smoked every day in Lockhart.
0:38:20 > 0:38:23Somehow, the smell of the woodsmoke and the roar of the fire
0:38:23 > 0:38:27encourages the crowd to disregard the fat and get into the food.
0:38:27 > 0:38:29I don't know what the...
0:38:29 > 0:38:31Whether there's any heart attacks in Austin,
0:38:31 > 0:38:33but they have no fear at all, have they, Keith?
0:38:33 > 0:38:36No, it's strange, isn't it, for a supposedly diet-conscious nation?
0:38:36 > 0:38:39Anyway, here's one of me in the work's Cadillac -
0:38:39 > 0:38:41a modest but clapped-out heap of bullhorns
0:38:41 > 0:38:44en route for Austin and a Mexican cookery sketch.
0:38:44 > 0:38:46Of course, the car blew up on the way because someone -
0:38:46 > 0:38:49no names, no pack drill - forgot to put water in the radiator.
0:38:49 > 0:38:50Barry wasn't at all impressed.
0:38:50 > 0:38:54Anyway, as Luis Montemayor says, "First, take your taco."
0:38:54 > 0:38:57- You can do a taco...- What is a taco?
0:38:57 > 0:39:03A taco is just a tortilla with a little bit of filling inside.
0:39:03 > 0:39:08A little salsa. Maybe this nice-coloured salsa.
0:39:08 > 0:39:12- And you've got yourself a nice taco. - That is a taco?- Yeah.- Right.
0:39:12 > 0:39:15- It's hot. Watch out. - It's hot, but it's lovely.
0:39:15 > 0:39:17But isn't it like the Mandarin pancakes?
0:39:17 > 0:39:19You know when you shred off the duck from the bone
0:39:19 > 0:39:23and put it into a Chinese pancake? Or doesn't it remind you...
0:39:24 > 0:39:26- Is that good?- ..of Indian chapatis and things like that?
0:39:26 > 0:39:27Most interesting.
0:39:27 > 0:39:29May I just say something here, Clive?
0:39:29 > 0:39:32These wonderful sauces, which Luis makes,
0:39:32 > 0:39:34he calls them his seis salsas - six sauces.
0:39:34 > 0:39:38All come from various purees and oils
0:39:38 > 0:39:42of these kind of different peppers, onions, chillies, dried chillies,
0:39:42 > 0:39:45sun-dried chillies, curious tomatoes and stuff like that.
0:39:45 > 0:39:47- Yeah.- But he won't tell me the secret ingredients of them.
0:39:47 > 0:39:50But that's what those things are there.
0:39:50 > 0:39:53So, what, then, is an enchilada?
0:39:53 > 0:39:56Everything goes in the enchilada. It's really like a taco.
0:39:56 > 0:39:58We've got chicken right here,
0:39:58 > 0:40:02but you can have beef, or anything goes there.
0:40:02 > 0:40:05Then the way we eat this...
0:40:07 > 0:40:11- You eat it with a spoon or a fork.- Right.
0:40:11 > 0:40:14- And you have your taco here. - Sure. That's an enchilada.
0:40:14 > 0:40:16And what, in fact, really happens is,
0:40:16 > 0:40:20you take one of your corn tortillas, you dip it in a chilli marinade,
0:40:20 > 0:40:23and then you quickly fry it in the pan, roll it and stuff it.
0:40:23 > 0:40:26- Mm-hm.- As you do, Italian cannelloni.
0:40:26 > 0:40:30- So, there's another influence that's coming in to the whole thing. - I'm sure it is. I'm sure it is.
0:40:30 > 0:40:32I learned this in Mexico,
0:40:32 > 0:40:35but they probably have another influence from...
0:40:35 > 0:40:38- That's right. - ..from Japan and other countries.
0:40:38 > 0:40:40If you haven't time for tacos,
0:40:40 > 0:40:43get some tortilla chips and dip them in spicy sauce.
0:40:43 > 0:40:44So, after seven margaritas
0:40:44 > 0:40:48and seven seconds of in-depth research into Mexican food,
0:40:48 > 0:40:49I am the world's leading expert,
0:40:49 > 0:40:52particularly in the question of chicken fajitas,
0:40:52 > 0:40:54which are wonderful little chicken fillets.
0:40:54 > 0:40:55Down here, Clive, if you will, please.
0:40:55 > 0:40:59Little chicken fillets dipped into a smashing red chilli sauce
0:40:59 > 0:41:00and popped onto the grill.
0:41:00 > 0:41:02We'll do three or four of those
0:41:02 > 0:41:05and I'll explain everything as we go along. And two.
0:41:07 > 0:41:09Three.
0:41:09 > 0:41:12Four. Right, while they sizzle happily away there for a moment...
0:41:12 > 0:41:15Clive, back to me, if you would. ..we'll spin round the ingredients.
0:41:15 > 0:41:17The essential thing here is this sauce,
0:41:17 > 0:41:21which is made from oregano, garlic, dried chillies,
0:41:21 > 0:41:24pepper and salt, a little olive oil, a little water,
0:41:24 > 0:41:26all whizzed up in the liquidiser and the blender.
0:41:26 > 0:41:28The garnish for this dish,
0:41:28 > 0:41:31rather like a stir-fried or skillet-fried Chinese dish,
0:41:31 > 0:41:33are spring onions, which are there very simply,
0:41:33 > 0:41:37and raw onions, and this long, thin, slightly spicy pepper,
0:41:37 > 0:41:42which has just been grilled on a bit of oil to make it look like that.
0:41:42 > 0:41:45So, that's all that has to happen, right? We'll turn these over...
0:41:47 > 0:41:49..cos they're coming along at a rate of knots.
0:41:49 > 0:41:52Then we put our spring onions on, which we dip into a bit of oil...
0:41:54 > 0:41:56..like that. They sit on there and sizzle away.
0:41:56 > 0:41:59Furthermore, a little bit of this sizzles away
0:41:59 > 0:42:00on the cooler part of the thing...
0:42:01 > 0:42:03..like that.
0:42:04 > 0:42:06And, of course...
0:42:06 > 0:42:07Clive, where are you, please?
0:42:07 > 0:42:09And, of course, you eat those with tacos.
0:42:09 > 0:42:13So, go and see how you make the little tortillas.
0:42:15 > 0:42:18When I told Barry, the world-famous wildlife film producer,
0:42:18 > 0:42:20about the Mexican restaurant, he was so impressed,
0:42:20 > 0:42:23he wanted to read a piece from my new BBC book, Floyd's American Pie.
0:42:23 > 0:42:26- Barry?- Yes, it's all here. The dough is divided into balls
0:42:26 > 0:42:28and flattened to make little pancakes,
0:42:28 > 0:42:31rather like Chinese pancakes for Peking duck,
0:42:31 > 0:42:34and cooked for the briefest of moments at either side on a griddle.
0:42:34 > 0:42:36Once you have your tortillas, you can deep-fry them
0:42:36 > 0:42:39to make nachos, crispy corn chips for scooping up salsas,
0:42:39 > 0:42:41dips made from various combinations of peppers...
0:42:41 > 0:42:43Barry, that's absolutely wonderful.
0:42:43 > 0:42:45In fact, what we're going to go and do now, you see.
0:42:45 > 0:42:46Good. I was beginning to drool.
0:42:46 > 0:42:49So, a couple of moments have passed. The tortillas have been made.
0:42:51 > 0:42:55The chicken is cooked. The onions and peppers are done.
0:42:55 > 0:42:58And there, with their tortillas sizzling on a plate,
0:42:58 > 0:43:00is a taste of Mexico.
0:43:13 > 0:43:16Despite global, critical acclaim and financial success
0:43:16 > 0:43:18of our little programmes, the BBC still adopt
0:43:18 > 0:43:21a very parsimonious attitude towards our budget,
0:43:21 > 0:43:25and I still have to beg, borrow or even steal a kitchen
0:43:25 > 0:43:27for my little cooking sketches.
0:43:27 > 0:43:29So, I sent one of my researchers out and I said,
0:43:29 > 0:43:31"Get me a typical Texan home.
0:43:31 > 0:43:34"You know, something modest, something quite ordinary."
0:43:34 > 0:43:36Well, he was a Texan, so he came up with this.
0:43:36 > 0:43:37He thought this was quite ordinary.
0:43:37 > 0:43:40The chap who owns it is ONLY a multimillionaire.
0:43:40 > 0:43:43But what is Texas all about? It's about Apaches,
0:43:43 > 0:43:46it's about vigilantes, longhorn cattle, Lone Ranger,
0:43:46 > 0:43:49Rin Tin Tin, politics slightly to the right of Vlad the Impaler.
0:43:49 > 0:43:53Also, it's about chandeliers, dining tables and clothes.
0:43:53 > 0:43:56As you see, I haven't changed my image a jot.
0:43:56 > 0:43:59America hasn't affected me one little bit.
0:43:59 > 0:44:02I mean, note the pigskin jacket, note the snakeskin boots,
0:44:02 > 0:44:04note the little medallion. Well, it's only rock and roll.
0:44:04 > 0:44:07Anyway, we're in the kitchen now, Clive, so let's go and do some business.
0:44:07 > 0:44:10Here, what we're going to do is what they all do in Texas -
0:44:10 > 0:44:12grill some steak and make a barbecue sauce
0:44:12 > 0:44:14and have a little slurp. But first of all,
0:44:14 > 0:44:16straight to business on the ingredients
0:44:16 > 0:44:18for a Texan barbecue sauce.
0:44:18 > 0:44:22Butter, pepper, onions,
0:44:22 > 0:44:25Worcestershire sauce, malt vinegar,
0:44:25 > 0:44:30lemon juice, Tabasco, sugar, water, garlic and catsup.
0:44:30 > 0:44:33All I have to do, cos it is terribly simple,
0:44:33 > 0:44:36although very, very important because they don't take any prisoners here in Texas.
0:44:36 > 0:44:38If they want a steak, they want it tasting really good.
0:44:38 > 0:44:40And because of the Mexican influence,
0:44:40 > 0:44:42they like things a little bit spicy.
0:44:42 > 0:44:44Right, so, first things first - in with the tomato catsup,
0:44:44 > 0:44:46as we call it here.
0:44:46 > 0:44:49As I say, America hasn't affected me in any way whatsoever, y'all.
0:44:49 > 0:44:50It's all going perfectly well.
0:44:50 > 0:44:54So, quite a dash of Worcestershire sauce.
0:44:54 > 0:44:57Stir that in. I can see some of you gastronauts at home wondering,
0:44:57 > 0:44:59"What has happened to our dear Floyd?
0:44:59 > 0:45:01"Tomato ketchup, Worcester sauce,
0:45:01 > 0:45:03"and now wine vinegar into all of this?"
0:45:03 > 0:45:05Anyway, this is Texas and we're going for it.
0:45:05 > 0:45:08Right, a load of chopped onions into there...
0:45:08 > 0:45:12HE WHISTLES ..like that. No problems.
0:45:12 > 0:45:15Cup of lemon juice. Freshly squeezed, of course.
0:45:15 > 0:45:18Dash of Tabasco. There we are.
0:45:18 > 0:45:21You could use this for stripping the paint off things, I wouldn't be surprised.
0:45:21 > 0:45:24And a load of sugar. Put in there.
0:45:24 > 0:45:28And some garlic into there like that.
0:45:28 > 0:45:30A knob of butter. Did I put the pepper in?
0:45:30 > 0:45:32I did put the pepper in.
0:45:32 > 0:45:35So we'll put some butter in, then the pepper.
0:45:35 > 0:45:38Say, half a teaspoonful, like that.
0:45:38 > 0:45:41Stir it round, whack it on the gas, and wasn't that a brilliant...?
0:45:41 > 0:45:42Do you know, that was a whole take
0:45:42 > 0:45:44right from the top of those stairs right into the kitchen?
0:45:44 > 0:45:47It's the sort of thing that most cookery programmes don't do,
0:45:47 > 0:45:49and even quite a lot of feature films can't get right.
0:45:49 > 0:45:52Anyway, what I deserve is a little drinkette.
0:45:52 > 0:45:56So, what do you drink when you are in Texas? You drink margaritas.
0:45:56 > 0:45:58Margaritas are demon little things,
0:45:58 > 0:46:01and when you've been walking up and down stairs like I have all morning
0:46:01 > 0:46:04trying to get one take right, you deserve one. It's very simple.
0:46:04 > 0:46:06You take some triple sec and you pour quite a lot of it -
0:46:06 > 0:46:09as much as you feel like - into one... Goodness me.
0:46:09 > 0:46:12This is Texas, and they've got these mean little pourers on the top.
0:46:12 > 0:46:19Right, you pour triple sec into your little hand-blown jug like that.
0:46:19 > 0:46:25And equal quantities of tequila, which is made from the agave plant.
0:46:25 > 0:46:27I always thought it came from cactus, but never mind.
0:46:27 > 0:46:30So, equal quantities of that. This is looking good.
0:46:30 > 0:46:33HE CHUCKLES Yes, that smells quite good.
0:46:33 > 0:46:36Then limes. Real, real limes.
0:46:36 > 0:46:40Painstakingly and lovingly crushed, so you have them like that.
0:46:40 > 0:46:42Limes into there.
0:46:42 > 0:46:46And then icicles and icicles, twice as nice as Ricicles.
0:46:46 > 0:46:49A load of ice goes into that.
0:46:49 > 0:46:52Now, we've got an expert in the crew here on these margaritas.
0:46:52 > 0:46:55She, in fact, is the world champion drinker of them,
0:46:55 > 0:46:57and she says there should be no sugar in them.
0:46:57 > 0:46:58Some people say there should be a little.
0:46:58 > 0:47:01So, you know, Tex-Mex - let's whack the...
0:47:01 > 0:47:03Is that the salt or the sugar? That's the sugar.
0:47:03 > 0:47:07A little bit of sugar in there. A little stir around. OK?
0:47:07 > 0:47:09Then, have you ever wondered...?
0:47:09 > 0:47:11And here's a useful thing for entertaining at home.
0:47:11 > 0:47:13I know you all have these dinner parties on Saturday night.
0:47:13 > 0:47:15How do they get the salt round the top of the glass
0:47:15 > 0:47:17for a perfect margarita? Do you know how they do it?
0:47:17 > 0:47:21Over here, Clive. They dip the glass into some lime juice like that.
0:47:21 > 0:47:23Then they whack it over to where the salt is,
0:47:23 > 0:47:26carefully placed on the thing there. Twiddle it around.
0:47:26 > 0:47:30And it's full of salt, which is essential for a margarita.
0:47:30 > 0:47:33The other essential thing is to taste it,
0:47:33 > 0:47:36cos if it ain't good enough to cook with,
0:47:36 > 0:47:37it ain't good enough to drink.
0:47:40 > 0:47:41Welcome to Texas.
0:47:41 > 0:47:45# I feel tears welling up Growing deep inside
0:47:45 > 0:47:47# Like my heart's got a big break
0:47:47 > 0:47:50# And the stab of loneliness is sharp and painful
0:47:50 > 0:47:52# I might never shake
0:47:52 > 0:47:55# Well, you might say that you were taking it hard
0:47:55 > 0:47:58# When you wrote me off in the dark
0:47:58 > 0:48:01# Well, I wager that I'll hide my sorrow
0:48:01 > 0:48:03# I might lay right down and bawl
0:48:04 > 0:48:09# Now the race is on and here comes pride up the back stretch... #
0:48:09 > 0:48:12I don't want your lonely mansion with a tear in every room.
0:48:12 > 0:48:16All I want is the love you promised beneath the hallowed moon,
0:48:16 > 0:48:17so the song goes.
0:48:17 > 0:48:19Before I visited the Lone Star State,
0:48:19 > 0:48:22my only experience of Texas came in a bottle,
0:48:22 > 0:48:24and I thought of millionaires by the yard,
0:48:24 > 0:48:27long-legged women and gold-plated Cadillacs.
0:48:27 > 0:48:29In fact, after the fall in the price of oil,
0:48:29 > 0:48:32Texas looks a little ragged, sort of unfinished.
0:48:32 > 0:48:34OK, so, it's too easy to criticise.
0:48:34 > 0:48:37Nevertheless, the countryside is barren -
0:48:37 > 0:48:40in stark contrast to its tremendous international image of wealth.
0:48:40 > 0:48:43These derelict shacks are all that remain of somebody's dreams,
0:48:43 > 0:48:46people who came to find their fortune in God's little acre.
0:48:46 > 0:48:51Steinbeck purists, of course, will know I've just shifted a few states.
0:48:51 > 0:48:55# Now the race is one and here comes pride up the back stretch
0:48:55 > 0:48:58# Heartaches a-goin' to the inside... #
0:48:58 > 0:49:00There is tremendous pride in this state.
0:49:00 > 0:49:02Texans think of it as another country,
0:49:02 > 0:49:05and these dancers aren't wearing fancy dress.
0:49:05 > 0:49:08High-heeled cowboy boots and Stetsons are worn with honour,
0:49:08 > 0:49:10like a knight's sword, only to be taken off
0:49:10 > 0:49:12in the sanctuary of your own home.
0:49:14 > 0:49:17# And I guess that it looks like heartaches
0:49:17 > 0:49:20# And the winner loses all. #
0:49:30 > 0:49:33So, just to recap on the sauce - it's tomato ketchup,
0:49:33 > 0:49:36Worcester sauce, lemon juice, drop of water, garlic,
0:49:36 > 0:49:39onions, butter, Tabasco sauce,
0:49:39 > 0:49:42and a bit of pepper bubbling away there very, very nicely.
0:49:42 > 0:49:44The sort of thing Americans really like on their steaks.
0:49:44 > 0:49:47The other thing Americans like - they have a thought for the day.
0:49:47 > 0:49:50I was wandering around the kitchen waiting to do this take and I found it.
0:49:50 > 0:49:51February 11th, which it is, 1989.
0:49:51 > 0:49:55It says, "Oh, great father, never let me judge another man
0:49:55 > 0:49:57"till I have walked in his moccasins for two weeks."
0:49:57 > 0:50:00It's an Indian prayer. It's to think about, isn't it? Anyway, steaks.
0:50:00 > 0:50:03This is a cookery programme, after all. Not the morning prayer.
0:50:03 > 0:50:04There is a Texas steak.
0:50:04 > 0:50:07It probably only weighs about, I don't know, 16, 20 ounces.
0:50:07 > 0:50:10Something like that. They like them big around here.
0:50:10 > 0:50:12It just goes whack onto the grill. One.
0:50:14 > 0:50:17Two.
0:50:17 > 0:50:20And...three. It's a very good thing.
0:50:20 > 0:50:22You will have read - those of you who are interested
0:50:22 > 0:50:25in these kind of things - the problems in the paper about American beef.
0:50:25 > 0:50:27They inject it with steroids and all kinds of things,
0:50:27 > 0:50:29and there's all kinds of battles going on.
0:50:29 > 0:50:31You know, agricultural wars and stuff.
0:50:31 > 0:50:34Texas would like to point out, through me,
0:50:34 > 0:50:35that they're not part of that.
0:50:35 > 0:50:37They do not do these funny things to their beef,
0:50:37 > 0:50:39and their beef, they reckon, is pretty good.
0:50:39 > 0:50:41And wouldn't the Ministry of Agriculture
0:50:41 > 0:50:43in America pay heed to them? So, anyway, there we are.
0:50:43 > 0:50:47That's my little political lecture for the day. Over we go. There.
0:50:49 > 0:50:51If only I could get some stars on those stripes,
0:50:51 > 0:50:53I'd have a real American steak.
0:50:55 > 0:50:57Well, I suppose it should be ladies first,
0:50:57 > 0:50:59but a man wearing a hat at the dinner table
0:50:59 > 0:51:02has a certain authority, doesn't he?
0:51:02 > 0:51:04Larry and Shelley Beard lost their handmade shirts
0:51:04 > 0:51:06in the property crash just two years ago,
0:51:06 > 0:51:09but unlike Britain, there's no great stigma in going bankrupt.
0:51:09 > 0:51:10You just pick yourself up,
0:51:10 > 0:51:13dust yourself off and start all over again.
0:51:13 > 0:51:15It's always too soon to give up.
0:51:15 > 0:51:18You know, you can be flat on your back, but, hey, you know,
0:51:18 > 0:51:23Thomas Edison only, I think, tried 900 and something times
0:51:23 > 0:51:26to get electricity, and his motto was he never had any failures.
0:51:26 > 0:51:29He just had a bunch of processes of elimination.
0:51:29 > 0:51:32And, you know, I didn't feel like...
0:51:32 > 0:51:35I had a good wife that supported me through all these...
0:51:35 > 0:51:37I had depression, like anybody else,
0:51:37 > 0:51:41but there is a certain amount of Texas pride that comes out
0:51:41 > 0:51:44where you say, "Look, when the going gets tough, the tough get going,
0:51:44 > 0:51:46"and let's just see what we can do."
0:51:46 > 0:51:48We did it once and we can do it again.
0:51:48 > 0:51:52And I'm not saying I won't fail again, but, hey, we can do it.
0:51:52 > 0:51:56You know, anybody that's down can get up. Just try. Keep it up.
0:51:56 > 0:51:59- So, how's the sauce, Larry? - Well, this is excellent.
0:51:59 > 0:52:02I mean, if my wife doesn't put ketchup on it and drown it,
0:52:02 > 0:52:03literally, well, then it's good.
0:52:03 > 0:52:06I'm not near as picky as she, but this is excellent.
0:52:06 > 0:52:09In fact, I want a copy of this because this stuff is going
0:52:09 > 0:52:11to come home to me and I'm going to use it.
0:52:11 > 0:52:14I don't know what your specialty is, but it's obviously very good.
0:52:14 > 0:52:16We're big beef-eaters down here,
0:52:16 > 0:52:19and we're real particular about our steaks,
0:52:19 > 0:52:21and these are good steaks.
0:52:21 > 0:52:25The sauces - like you said, we like things a little spicy down here
0:52:25 > 0:52:28because of the Mexican influence. This is great.
0:52:28 > 0:52:31I especially like things spicy.
0:52:31 > 0:52:34I'm a hot sauce connoisseur, aren't I?
0:52:34 > 0:52:37Say that to me again! It was wonderful.
0:52:37 > 0:52:40Look at me and say it.
0:52:40 > 0:52:43Say it with that lovely accent. It was beautiful.
0:52:43 > 0:52:47- I am a hot sauce connoisseur. - THEY LAUGH
0:52:48 > 0:52:51I'll drink to that. HE LAUGHS
0:52:55 > 0:52:58The excellent Keith Floyd there cooking up steaks fit for cowboys.
0:52:58 > 0:53:02Now, don't go anywhere just yet, as there's still plenty more to come
0:53:02 > 0:53:03on today's Saturday Kitchen Best Bites.
0:53:03 > 0:53:05Coming up, it's my turn at the hobs
0:53:05 > 0:53:07as I battle it out against Tony Tobin
0:53:07 > 0:53:10in the Saturday Kitchen Omelette Challenge.
0:53:10 > 0:53:12It's a double-Michelin-starred treat
0:53:12 > 0:53:15as John Campbell looks to impress on his Saturday Kitchen debut.
0:53:15 > 0:53:18He makes slow-cooked fillet of beef with horseradish mash,
0:53:18 > 0:53:20chicken and wild mushroom tortellini,
0:53:20 > 0:53:22buttered cabbage and a red wine sauce.
0:53:22 > 0:53:25And, finally, Phil Tufnell faces his food heaven or his food hell.
0:53:25 > 0:53:27Will he get his food heaven -
0:53:27 > 0:53:30leek and lamb pie made from hot water pastry
0:53:30 > 0:53:32with buttered new potatoes and Chantenay carrots -
0:53:32 > 0:53:35or his food hell - cream of celeriac soup
0:53:35 > 0:53:37with pan-fried curried scallops?
0:53:37 > 0:53:39Two great vegetables, but will it be leeks or celeriac?
0:53:39 > 0:53:41You're going to have to keep watching to find out.
0:53:41 > 0:53:45All of that still to come. Up next, Ching He-Huang is here
0:53:45 > 0:53:47kicking off Chinese New Year celebrations
0:53:47 > 0:53:49with her sticky belly pork parcels.
0:53:49 > 0:53:52- On the menu for you, we've got pork on the menu.- Yes.
0:53:52 > 0:53:55I'm going to make a Lo Mai Gai which is sticky belly pork rice.
0:53:55 > 0:53:57- Not sticky belly.- Sticky belly pork rice. OK.- Yes.
0:53:57 > 0:54:00Right, fire away, then. We've got the belly pork, here.
0:54:00 > 0:54:02We've got the belly pork and it's already diced.
0:54:02 > 0:54:04I need you to grate some ginger for me.
0:54:04 > 0:54:07- I can do that. And chop the shallots.- Chop the shallots.
0:54:07 > 0:54:10And I'm going to just chop some Chinese mushrooms.
0:54:10 > 0:54:13And these have just been soaking in some hot water.
0:54:13 > 0:54:14About 20 minutes.
0:54:14 > 0:54:18You can always use the liquor to make a nice soup or a stock.
0:54:18 > 0:54:21Now would this be just standard belly pork or you can get
0:54:21 > 0:54:24it from Chinese supermarkets or shops now and bits and pieces?
0:54:24 > 0:54:26You can get...
0:54:26 > 0:54:29This is just belly pork and that's been diced up.
0:54:29 > 0:54:31Or you could use dry bacon lardons,
0:54:31 > 0:54:35which are really nice and salty because it'll work really,
0:54:35 > 0:54:38really well and it takes the fuss out of it because then you don't
0:54:38 > 0:54:40- have to chop anything, you see. - Sounds good.
0:54:40 > 0:54:43Yeah, because with Chinese cooking, there's a lot of chopping involved.
0:54:43 > 0:54:47- Tell me about it.- Making you work hard today, aren't we, James?
0:54:47 > 0:54:49- You love that.- Yeah, I don't mind it, I don't mind it.
0:54:49 > 0:54:51So we've got the shallots in there.
0:54:51 > 0:54:54Now you've basically just put those dried mushrooms in hot
0:54:54 > 0:54:55- water, then?- Yeah, hot water.
0:54:55 > 0:54:58You just need to soften them down but you know, in Chinese
0:54:58 > 0:55:04cooking, Ken and I travelled across China, the same things came up again
0:55:04 > 0:55:08and again and one of the classics is lots of dried ingredients.
0:55:08 > 0:55:12Because it's a way of preserving ingredients and without them
0:55:12 > 0:55:16going off. Actually, it really intensifies the flavours.
0:55:16 > 0:55:21OK, just finely chop it. The trick is to really finely dice.
0:55:21 > 0:55:24You want the texture still of the mushrooms.
0:55:24 > 0:55:26And that's the trick, you know,
0:55:26 > 0:55:30making good dumplings for Chinese New Year or a good stir-fry,
0:55:30 > 0:55:34it's those balance of textures and flavours which is so important.
0:55:34 > 0:55:38OK, lovely, thank you, chef.
0:55:38 > 0:55:40So we've got the ginger, the shallots, the dried mushrooms
0:55:40 > 0:55:42and the pork.
0:55:42 > 0:55:45I've also got here some sticky rice that's cooking in there.
0:55:45 > 0:55:48I'm using glutinous rice and it doesn't have gluten.
0:55:48 > 0:55:51Gluten just means it's sticky. That's it.
0:55:51 > 0:55:53That's just been cooked in the absorption method
0:55:53 > 0:55:58but before that, you need to wash the rice really, really well.
0:55:58 > 0:56:01Absorption, you mean you basically measure out the rice
0:56:01 > 0:56:04- and the liquid and then just... - Yes, exactly.
0:56:04 > 0:56:07So basically, you know, if you did 300g of rice,
0:56:07 > 0:56:10do 600ml of water, so double the amount of water.
0:56:10 > 0:56:14Just put it on, the pan, bring it up to the boil,
0:56:14 > 0:56:17as soon as it's come to the boil, pop the lid on and
0:56:17 > 0:56:21turn it right down, let it cook in the steam for about 15, 20 minutes.
0:56:21 > 0:56:26- Right, OK.- Or do like the Chinese do, get a rice cooker. Right, Ken?
0:56:26 > 0:56:30- Get a rice cooker?- Just pop it in, you don't have to worry about it.
0:56:30 > 0:56:33- OK, so we need some groundnut oil. - Yep.
0:56:34 > 0:56:38This is a dish that my grandmother used to make.
0:56:40 > 0:56:44So just any oil. Peanut oil, vegetable oil.
0:56:45 > 0:56:49The garlic, the shallots.
0:56:49 > 0:56:52- Sorry, no garlic, I mean the ginger, shallots.- Garlic is the next one.
0:56:52 > 0:56:54And then the mushrooms...
0:56:56 > 0:56:57..go in there.
0:56:59 > 0:57:03Now were you taught from the love of your parents cooking at home
0:57:03 > 0:57:05and that kind of stuff? Was that where...?
0:57:05 > 0:57:10Yeah, you know, I grew up in southern Taiwan
0:57:10 > 0:57:16at my grandmothers and cooking was such a pleasure and such a joy.
0:57:16 > 0:57:18But I was still really, really young,
0:57:18 > 0:57:21so I was more like a hindrance to my family at that time.
0:57:21 > 0:57:24But I guess that's where a lot of my food memories come from growing up
0:57:24 > 0:57:31during that time, watching them cook and kill chickens and...
0:57:33 > 0:57:35..gut fish, you know.
0:57:35 > 0:57:39Yes, nice childhood, kill chickens and gut fish. Nice.
0:57:41 > 0:57:43Right. So this rice,
0:57:43 > 0:57:47I can lift this off and show people what it looks like, which is there.
0:57:47 > 0:57:51So we just want a good colour on the belly pork, get it nice
0:57:51 > 0:57:54and browned at the edges.
0:57:54 > 0:57:59And with the rice, you just need to fluff it up a bit.
0:57:59 > 0:58:02Now, of course, as Ken said, when you're making fried rice,
0:58:02 > 0:58:05it's best to use cooked rice that's been chilled already, but I'm going
0:58:05 > 0:58:10to be cooking this straight from the pan because it's sticky anyway.
0:58:10 > 0:58:12- Right.- This is sticky rice so it doesn't really matter.
0:58:17 > 0:58:20- So it's still warm, though? - It's still warm and it's still fine.
0:58:22 > 0:58:28And in a sense, what we are making here is a glutinous oiled rice.
0:58:28 > 0:58:31In Chinese, Mandarin Chinese we call it youfan.
0:58:31 > 0:58:34So if my grandmother was making this, she would just add all
0:58:34 > 0:58:39these ingredients, chuck the raw rice in, put them in the parcels
0:58:39 > 0:58:42- and then steam them for an hour to cook the rice.- OK.
0:58:42 > 0:58:46But I wanted to show that if you can't get lotus leaves
0:58:46 > 0:58:50or you can't make the parcels or you just want really good
0:58:50 > 0:58:55- stir-fried sticky rice, this is a great one.- OK.
0:58:55 > 0:58:58OK? So five spice goes in.
0:58:59 > 0:59:01Some rice wine.
0:59:02 > 0:59:07- I'll prepare this for you as well. - Light soy, dark soy, everything in.
0:59:07 > 0:59:08A bit of sesame oil.
0:59:11 > 0:59:12Has that gone in there?
0:59:14 > 0:59:18- Throw that in.- Talk about these prawns because these look great.
0:59:18 > 0:59:21- Look at these little fellas. - These little river prawns.
0:59:21 > 0:59:26Now they come dried. In Chinese New Year, you need to have prawns.
0:59:26 > 0:59:30- Look at those.- Pretty, aren't they? - Look at those tiny little things.
0:59:30 > 0:59:35Prawns symbolise laughter, don't they, Ken?
0:59:35 > 0:59:37Because xia ha sounds like laughter.
0:59:38 > 0:59:42- Are you making this up, you two? - Don't look at me like that.
0:59:42 > 0:59:46Are you making this up, you two? Or are you telling the truth?
0:59:46 > 0:59:50- OK, now, for the fun bit.- The fun bit?- Yeah.
0:59:50 > 0:59:54This is the lotus leaf, so imagine the lotus flower sitting on there.
0:59:58 > 1:00:00Then you slice it in half.
1:00:00 > 1:00:02You need to pre-soak this and
1:00:02 > 1:00:04you get this in all the Chinese supermarkets.
1:00:04 > 1:00:05You need to wash it.
1:00:05 > 1:00:12How you wash it, just pour boiling water from the kettle to soften it.
1:00:13 > 1:00:15Make sure you clean the inside bit as well.
1:00:15 > 1:00:19You take the rice. You see that in itself is sticky belly pork rice.
1:00:19 > 1:00:20You can eat that now.
1:00:20 > 1:00:24- Just as it is?- Just as it is, but this is a great dish to do...
1:00:27 > 1:00:29..if you are cooking for a crowd,
1:00:29 > 1:00:31because you could make it in advance.
1:00:31 > 1:00:34- Do you eat the leaf?- No.- Just presentation.
1:00:34 > 1:00:37- You could even pop it in the freezer.- It has a nice flavour.
1:00:37 > 1:00:39Just steam it just before serving.
1:00:41 > 1:00:44- So these are dry until you soak them and these are the dry form?- Yes.
1:00:44 > 1:00:51And when you steam them, they give off a lovely almost bamboo aroma.
1:00:53 > 1:00:56- Right, do you want me to...? - OK, so, if you cut for me.
1:00:59 > 1:01:02- There you go.- Thank you. This is the tricky bit.
1:01:02 > 1:01:06So this is the traditional bit about New Year, the sticky rice, is it?
1:01:06 > 1:01:12Yes, sticky rice is important because we say
1:01:12 > 1:01:18because nian or nuomi is sticky because you stick to your family.
1:01:21 > 1:01:24So you just do that.
1:01:26 > 1:01:30Not very good at wrapping Christmas presents.
1:01:30 > 1:01:35So that's actually ready to eat but we want the fragrance.
1:01:35 > 1:01:38We've got one here that has already been steamed. It's piping hot.
1:01:39 > 1:01:43Now if I open that one, then you can do your veg to go with it.
1:01:43 > 1:01:46All the ingredients are there and I'll just take the string off there.
1:01:46 > 1:01:50- There you go.- So, this one. - This doesn't take very long at all.
1:01:50 > 1:01:53Garlic, ginger, chilli, got some pak choi.
1:01:55 > 1:01:58- Just going to do some nice veg with this.- Now this is really quick.
1:01:58 > 1:02:00This is really quick.
1:02:02 > 1:02:04Does that mean...? Does that mean hurry up?
1:02:04 > 1:02:08- No.- OK. Garlic, ginger, chilli.
1:02:11 > 1:02:12And then the pak choi in. Thank you.
1:02:12 > 1:02:15The thing about this is, if you do it in March, these
1:02:15 > 1:02:19guys are waiting in another country, you see, waiting for us to finish.
1:02:21 > 1:02:23OK. We've got some rice wine.
1:02:23 > 1:02:27Sorry, sesame oil. They look the same.
1:02:29 > 1:02:32- And some soy sauce. - Tiny bit of water.
1:02:32 > 1:02:35Yes, little bit of water just around the edges.
1:02:40 > 1:02:41Just toss it all together.
1:02:41 > 1:02:43Another of the other great traditions that
1:02:43 > 1:02:46I love about Chinese New Year is another one where you have to
1:02:46 > 1:02:49leave all the doors open and the windows and all that.
1:02:49 > 1:02:53No. What? You mean to welcome the gods in?
1:02:53 > 1:02:56You're supposed to open all the windows and doors, aren't you?
1:02:56 > 1:03:00- Exactly.- Are you supposed to do that?- Where did you read that?
1:03:01 > 1:03:05- He's making it up.- Just welcome the God of prosperity.- It's all right.
1:03:07 > 1:03:08You just open it up like that.
1:03:12 > 1:03:15JAMES COUGHS
1:03:15 > 1:03:17- There you go.- Can we get that served?
1:03:17 > 1:03:19JAMES COUGHS AGAIN
1:03:25 > 1:03:28And then you've got... I've made you this...
1:03:28 > 1:03:30- You wanted a bigger plate really with this one.- Thank you.
1:03:30 > 1:03:32Can you tell us what that is again?
1:03:32 > 1:03:34That is sticky belly pork rice with stir-fried pak choi.
1:03:34 > 1:03:37That's what it is and keep your windows shut.
1:03:43 > 1:03:45Right, you get to dive into this one.
1:03:49 > 1:03:51- That's... - Dive into that.
1:03:52 > 1:03:54Get straight in. Tell us what you think.
1:03:54 > 1:03:56- So the sticky rice...- Beautiful.
1:03:56 > 1:03:57..should be easy to eat.
1:03:57 > 1:04:00David said, "Do you eat the leaf?" I said, "No!"
1:04:00 > 1:04:01Don't eat the leaf!
1:04:01 > 1:04:05It changes the flavour, so putting it in the leaf.
1:04:05 > 1:04:06This looks fantastic.
1:04:06 > 1:04:09And again, those little shrimps, I've never seen those before.
1:04:09 > 1:04:10Yeah? You can get them in Chinatown.
1:04:14 > 1:04:17An excellent dish as ever from Ching,
1:04:17 > 1:04:20and what a perfect dinner for Chinese New Year parties.
1:04:20 > 1:04:22Now, it's time for the Omelette Challenge,
1:04:22 > 1:04:25and it's my turn to try and reach the top of the leaderboard,
1:04:25 > 1:04:28as I battle it out against Tony Tobin.
1:04:28 > 1:04:30Right, let's get down to business.
1:04:30 > 1:04:32All the chefs that come onto the show battle it out against the clock
1:04:32 > 1:04:35and each other to test how fast they can make a three-egg omelette.
1:04:35 > 1:04:38Now, you boys, very close, neck and neck.
1:04:38 > 1:04:4129 seconds here, just below Mr Turner there.
1:04:41 > 1:04:43- Have you been practising? - No.- No.
1:04:43 > 1:04:46He's been too busy dancing, I know that for a fact. There you go.
1:04:46 > 1:04:47Right, usual rules apply -
1:04:47 > 1:04:50it's got to be a three egg omelette cooked as fast as you can.
1:04:50 > 1:04:52You've got milk, cream, cheese, whatever you want to put in there.
1:04:52 > 1:04:55Now, as usual, let's put the clocks on the screens, please.
1:04:55 > 1:04:57This is just for you at home - these guys can't see the clocks.
1:04:57 > 1:04:58- Are you ready?- Yeah.
1:04:58 > 1:05:00The clock stops as soon as the omelette hits the plate.
1:05:00 > 1:05:03- Get your fingers out the butter. - You crushed my butter!
1:05:05 > 1:05:06Three, two, one, go!
1:05:18 > 1:05:20I love all these types of omelette. You get shell in it as well!
1:05:20 > 1:05:23- They put extra protein in it! - It's all about texture!
1:05:26 > 1:05:29- Cor blimey! - Oh, Matt's struggling a bit there.
1:05:29 > 1:05:30Sticks, don't it?
1:05:33 > 1:05:34Tony's there.
1:05:34 > 1:05:36Matt is still...
1:05:36 > 1:05:38You turned my heat off as well!
1:05:40 > 1:05:42Oh, look at that!
1:05:42 > 1:05:44That's a disqualification.
1:05:44 > 1:05:46The great thing about this, where do you work?
1:05:46 > 1:05:48Where's your restaurant?
1:05:48 > 1:05:49Oh, I'm not giving it a name check now!
1:05:51 > 1:05:55So if you go in there for lunch, you could be having an omelette as well.
1:05:55 > 1:05:56And look at that!
1:05:56 > 1:05:58And it's great, because you do put extra protein in.
1:05:58 > 1:06:01- Yeah, but I put it on the top so you can pick it out.- The shell, look.
1:06:01 > 1:06:02Mm!
1:06:02 > 1:06:06Oh, well, at least it's not disqualified this time.
1:06:06 > 1:06:08Don't bank on it!
1:06:08 > 1:06:10And this one...
1:06:10 > 1:06:11This is cooked, perfectly cooked.
1:06:13 > 1:06:15- Looks like an omelette.- Mm!
1:06:15 > 1:06:17He's definitely been practising.
1:06:17 > 1:06:19So, Matt, first of all...
1:06:24 > 1:06:26Do you reckon you were quicker?
1:06:26 > 1:06:28Than what? Than the last time?
1:06:28 > 1:06:29- Yeah.- Yeah, go on.
1:06:29 > 1:06:31No, you weren't. You were 32.80, and even if you were,
1:06:31 > 1:06:34that's not an omelette, you're not allowed on the board.
1:06:34 > 1:06:36- LAUGHTER - Does that mean I stay where I am?
1:06:36 > 1:06:37- Tony? - I think probably the same.
1:06:39 > 1:06:4029.
1:06:41 > 1:06:43I think I was about 29, not that I care.
1:06:45 > 1:06:46You were quicker, you were quicker.
1:06:46 > 1:06:49- You were quicker. - Was I? Have I beat Mr Turner?
1:06:49 > 1:06:50You have beaten Turner.
1:06:50 > 1:06:53You are 26.92 seconds.
1:06:53 > 1:06:54So you're there!
1:06:56 > 1:06:58Pretty respectable.
1:07:04 > 1:07:06Whatever, omelettes aren't my thing.
1:07:06 > 1:07:08Anyway, now it's over to John Campbell, who's here
1:07:08 > 1:07:13with slow-cooked fillet of beef with chicken and mushroom tortellini.
1:07:13 > 1:07:15It's John Campbell. I've got him on the show
1:07:15 > 1:07:18because your restaurant is right near where I live.
1:07:18 > 1:07:20- Fantastic food as well. - Thank you.
1:07:20 > 1:07:22And congratulations on holding your second...
1:07:22 > 1:07:24Well, another year for your second Michelin star.
1:07:24 > 1:07:26Yeah, it's...
1:07:26 > 1:07:29We are in our third year on two stars now, and...
1:07:29 > 1:07:31It's a great honour just to achieve a Michelin star,
1:07:31 > 1:07:33but to get two is pretty special.
1:07:33 > 1:07:35It is pretty special, and this dish is as well.
1:07:35 > 1:07:36So, what are we cooking?
1:07:36 > 1:07:39So we've got a nice fillet of beef, hung 32 days, Aberdeen Angus.
1:07:39 > 1:07:42- Yeah.- Now the key to this is to seal it very, very quickly, nice and hot,
1:07:42 > 1:07:45brown on the outside, then wrap it in clingfilm, into the oven.
1:07:45 > 1:07:47This dish is called what? What's the...?
1:07:47 > 1:07:48Slow-cooked fillet of beef,
1:07:48 > 1:07:50so it's going to be cooked for about 50 minutes.
1:07:50 > 1:07:52Served with some buttered cabbage,
1:07:52 > 1:07:54and a nice little tortellini of wild mushrooms.
1:07:54 > 1:07:58We've got some winter chanterelles, black trumpet, pied bleu
1:07:58 > 1:08:00- That's going to be made with a chicken mousse.- Yeah.
1:08:00 > 1:08:03- Then horseradish mash just to finish.- Horseradish mash.
1:08:03 > 1:08:06So I'm going to get on and do the little ragu with it as well.
1:08:06 > 1:08:07But the beef, this is an interesting way -
1:08:07 > 1:08:10people will never have tried cooking beef like this.
1:08:10 > 1:08:12But it is the secret of this dish, isn't it, really?
1:08:12 > 1:08:15It really is. I mean, if you were to order a fillet steak
1:08:15 > 1:08:17in a restaurant, cooked medium rare,
1:08:17 > 1:08:19the core temperature would be about 57 degrees anyway.
1:08:19 > 1:08:22So if you just turn the oven down, to that,
1:08:22 > 1:08:25the whole thing will be medium rare, which is beautifully soft.
1:08:25 > 1:08:27And the good thing about this is,
1:08:27 > 1:08:30you can put it in the oven at a dinner party, forget about it,
1:08:30 > 1:08:32leave it an extra half an hour over when it's cooked,
1:08:32 > 1:08:33and it will still be the same.
1:08:33 > 1:08:36- Perfect for you, Angie, isn't it? - Oh, absolutely.
1:08:36 > 1:08:38Carrie, if you're doing this for 90 people,
1:08:38 > 1:08:41it's going to cost you a fortune, all this fillet beef!
1:08:41 > 1:08:42But, anyway, the idea is...
1:08:42 > 1:08:45- What you're doing now, wrap it in clingfilm.- Wrap it in clingfilm,
1:08:45 > 1:08:47that just stops it from drying out slightly in the oven.
1:08:47 > 1:08:51Into the oven, 50 minutes, it's cooked.
1:08:51 > 1:08:53An hour and 50 minutes, it's still the same.
1:08:53 > 1:08:54With the clingfilm on?
1:08:54 > 1:08:56- Sorry, say that again. - With the clingfilm on?
1:08:56 > 1:08:58- With the clingfilm on. - It's food safe clingfilm,
1:08:58 > 1:09:01it's not going to a temperature that you really need to worry about.
1:09:01 > 1:09:03- Right, OK. - So what we're going to do now
1:09:03 > 1:09:05- is we are going to make some chicken mousse.- Yeah.
1:09:05 > 1:09:09And it's diced chicken, all the sinew's been taken out, all the fat.
1:09:09 > 1:09:11And the first thing is, give it a blitz.
1:09:13 > 1:09:15So this is for the tortellini?
1:09:15 > 1:09:17This is the tortellini. Don't add the salt yet.
1:09:19 > 1:09:22Just add some salt once it's been liquidised.
1:09:22 > 1:09:24And that will help the proteins relax a little bit.
1:09:24 > 1:09:26We've got some cream here.
1:09:26 > 1:09:29So where did you get the passion for this type of cooking, anyway?
1:09:29 > 1:09:32- This slow food? - When I was in Switzerland, really.
1:09:32 > 1:09:33Yeah.
1:09:35 > 1:09:38I was watching them cook a big carre de veau,
1:09:38 > 1:09:41which is a big loin of veal on the bone.
1:09:41 > 1:09:44They cooked it two days before they needed it, popped it into a bag,
1:09:44 > 1:09:46and put it in the fridge.
1:09:46 > 1:09:49And when they wanted it on the day,
1:09:49 > 1:09:54they just popped it into the steamer, it was steamed, two hours,
1:09:54 > 1:09:57and it came out beautifully moist, perfectly cooked,
1:09:57 > 1:09:59but more importantly, it didn't shrink.
1:10:00 > 1:10:03There you go. Right, you're going to do the parsley.
1:10:03 > 1:10:05I put in there some shallots, little bit of carrot going in there.
1:10:05 > 1:10:08- And you want some... - Shredded cabbage.
1:10:10 > 1:10:11OK.
1:10:11 > 1:10:14I'll do that, there's a sink at the back if you want to wash your hands.
1:10:14 > 1:10:16So you're just blending this up.
1:10:16 > 1:10:18This is for the filling for the tortellini.
1:10:18 > 1:10:20There you go.
1:10:20 > 1:10:22Now the idea is you put that in the fridge, is that right?
1:10:22 > 1:10:25For about 20 minutes, and that will just allow it to rest a little bit.
1:10:25 > 1:10:28I'll move that out the way. Get on and do the tortellini,
1:10:28 > 1:10:31in the biggest pasta machine we've ever seen on Saturday Kitchen!
1:10:31 > 1:10:34- Which has come straight from your restaurant, this one.- It has.
1:10:34 > 1:10:38I just think these are a great piece of kit.
1:10:38 > 1:10:40If you want to invest in a pasta machine,
1:10:40 > 1:10:43this is the one to invest in. It will last you a lifetime.
1:10:43 > 1:10:47Now, the pasta's already been made, rest for an hour, nice thin sheets.
1:10:47 > 1:10:53Now, I prefer to roll and cut discs of pasta, and it allows us
1:10:53 > 1:10:55to work the pasta individually instead of in a big sheet.
1:10:55 > 1:10:58Now, the pasta that you're using, this is a different recipe to most,
1:10:58 > 1:11:00because most people would use whole eggs.
1:11:00 > 1:11:02Yours is predominantly egg yolks, isn't it?
1:11:02 > 1:11:06Egg yolks. Yeah, I just think it gives you a nicer texture...
1:11:06 > 1:11:10- Theo Randall, I know, does it a lot with egg yolks.- Yeah, yeah.
1:11:10 > 1:11:13It gives you a nice colour as well. No salt.
1:11:13 > 1:11:16What salt tends to do is rip the pasta.
1:11:16 > 1:11:20Carrie, have you tried making your own pasta for 90 people?
1:11:20 > 1:11:24- I can say I have, actually! - They're going to expect this!
1:11:24 > 1:11:27These people who are watching the show are going to expect this.
1:11:27 > 1:11:29I was hoping to get some tips.
1:11:29 > 1:11:32OK, so we've got the mousse that we made earlier.
1:11:32 > 1:11:34A little mound of mousse.
1:11:34 > 1:11:37I've got my cabbage, which is going to go into the water here.
1:11:37 > 1:11:38There you go.
1:11:38 > 1:11:42OK, so in the centre of the rolled pasta, expel all the air,
1:11:42 > 1:11:45- make it a little pasty almost. - Yeah.
1:11:45 > 1:11:47And...
1:11:47 > 1:11:50Wafer thin, you can almost see right the way through it, can't you?
1:11:50 > 1:11:51Yeah, that's important.
1:11:51 > 1:11:54Really, we just want a little carrier for the mousse.
1:11:54 > 1:11:56- Right. - Make sure it's all sealed.
1:11:58 > 1:12:00Trim off, and this is the easy bit.
1:12:00 > 1:12:02- Just make sure it's sealed here. - Yeah.
1:12:02 > 1:12:07Little finger in the back, pull the two edges together, squeeze, roll...
1:12:09 > 1:12:11Coming to a kids show near you, I think!
1:12:11 > 1:12:13- Wow! - Another one?
1:12:13 > 1:12:15- Another one. - We always make extra, just in case.
1:12:15 > 1:12:18So tell us about the Vineyard itself, really.
1:12:18 > 1:12:20The Vineyard is based on...
1:12:20 > 1:12:22Well, it's a new restaurant, a new-build restaurant.
1:12:22 > 1:12:24It's a new-build restaurant from an original property
1:12:24 > 1:12:25called Foley Lodge.
1:12:25 > 1:12:28Brainchild of Sir Peter Michael, who's got a winery in California.
1:12:28 > 1:12:31It's probably one of the best wine lists in the world, to be honest.
1:12:31 > 1:12:332,400 bins. Great, great list.
1:12:33 > 1:12:36I've got a beautiful kitchen, it's amazing. Amazing property.
1:12:36 > 1:12:38It's a great place to work, isn't it, really?
1:12:38 > 1:12:39Well, yeah, I'm a lucky boy.
1:12:41 > 1:12:43And as well as awards for the wine list and the restaurant,
1:12:43 > 1:12:45you've won many, many awards.
1:12:45 > 1:12:48- Chef's Chef of the Year... - Yeah.- The awards just keep coming.
1:12:48 > 1:12:49But I suppose that's dedication,
1:12:49 > 1:12:51all the hard work that you're putting into it.
1:12:51 > 1:12:53Yeah, I'm quite humbled this year.
1:12:53 > 1:12:55The last couple of years, the awards have been coming.
1:12:55 > 1:12:57But the good thing is I enjoy what I do.
1:12:57 > 1:13:00We're in the Berkshire countryside, we do a lot of shooting.
1:13:00 > 1:13:03It's just a great life out there.
1:13:03 > 1:13:04So these little...
1:13:04 > 1:13:07These are actually named after something, aren't they?
1:13:07 > 1:13:09Yeah, they were shaped after Cleopatra's navel.
1:13:10 > 1:13:12And...
1:13:12 > 1:13:14I wouldn't like to see a belly button that looked like this.
1:13:14 > 1:13:16She must have had a big navel!
1:13:16 > 1:13:18How big was the rest of her?!
1:13:18 > 1:13:20- She was a big lass.- She was!
1:13:20 > 1:13:24And the reason for the pasta shape is, once it lifts out the pan,
1:13:24 > 1:13:26it creates a nice little pocket for the sauce.
1:13:26 > 1:13:28So really, that's the predominant reason
1:13:28 > 1:13:30why pasta is shaped the way it's shaped.
1:13:30 > 1:13:32Right, we've got our horseradish here.
1:13:32 > 1:13:34Now, this mash, you've got a bit of cream in with the potatoes,
1:13:34 > 1:13:37passed through a ricer. We've got some horseradish here....
1:13:38 > 1:13:42..which I'm just going to grate. Going to add to it.
1:13:42 > 1:13:44If people are growing this at home, don't bother,
1:13:44 > 1:13:47because it's actually taken me about three months
1:13:47 > 1:13:48just to dig it out the garden.
1:13:48 > 1:13:51It's horrendous stuff. It just keeps coming back.
1:13:51 > 1:13:52It's like mint.
1:13:52 > 1:13:56Now, most people looking at this would think, "Pasta AND potatoes?"
1:13:56 > 1:13:59- But...- There's a very small amount of pasta, I mean,
1:13:59 > 1:14:02as you can see, how thin it is. It's really just a vehicle
1:14:02 > 1:14:04to get that wild mushroom flavour into the beef.
1:14:05 > 1:14:08OK, now we've blanched the cabbage,
1:14:08 > 1:14:11that gets drained slightly into the pan.
1:14:11 > 1:14:14We're going to look for some chicken stock and butter in that.
1:14:14 > 1:14:17And you want me to put the little tortellinis?
1:14:17 > 1:14:20Little tortellinis in there. Three minutes to go on the tortellinis.
1:14:20 > 1:14:21In the water. There we go.
1:14:22 > 1:14:25A lot of people say you can freeze tortellini. Can you do that?
1:14:25 > 1:14:28Erm, no. I mean, if you've got the mousse there, make the pasta fresh.
1:14:28 > 1:14:31You can freeze pasta, but I wouldn't freeze tortellinis.
1:14:31 > 1:14:33I'd just leave the tortellinis as fresh as they are.
1:14:33 > 1:14:35OK. Anyway, we've got that.
1:14:35 > 1:14:37Right, what's next? Explain to us what this sauce is, then.
1:14:37 > 1:14:41- OK.- Cos this is a difficult one to make, your sauce.
1:14:41 > 1:14:44With the sauce, we've got some shallots and mushrooms and butter.
1:14:44 > 1:14:46Now, they're all put into a pan together, foamed,
1:14:46 > 1:14:49make it really crispy, tip the butter away,
1:14:49 > 1:14:51and you want that caramelised, that nutty flavour
1:14:51 > 1:14:54that the butter's created with the mushrooms and the shallots.
1:14:54 > 1:14:57- Yeah. - Red wine, reduced.
1:14:57 > 1:15:01- Some normal stock, so a good... - Chicken stock, beef stock...
1:15:01 > 1:15:05Beef stock, chicken stock, but a packet-bought stock, not a cube.
1:15:05 > 1:15:07Not the cube, there you go, I'll get the beef out of the...
1:15:07 > 1:15:09And then reduce it down to a nice glaze.
1:15:09 > 1:15:12Now this is amazing, because it just feels like room temperature.
1:15:12 > 1:15:13But if you feel, it's not hot.
1:15:15 > 1:15:18I'm picking the tray up with up with my fingers. So it's not a hot oven.
1:15:18 > 1:15:21Now, any juice that's come out of the beef, pop into the sauce.
1:15:21 > 1:15:22That's only going to enrich the sauce.
1:15:22 > 1:15:24Yeah, you want a bit of butter in there, don't you?
1:15:24 > 1:15:27John, could you cut those as steaks now and just finish them as a steak?
1:15:27 > 1:15:30You can cut them as steaks individually. Erm...
1:15:30 > 1:15:34Or just carve it at the table. Roast it whole, cut it individually,
1:15:34 > 1:15:36roast it individually - it's your choice.
1:15:36 > 1:15:38- Right. - This is now ready to cook.
1:15:38 > 1:15:40This is the amazing thing about this.
1:15:40 > 1:15:42Literally, you can almost eat it with a spoon, can't you?
1:15:42 > 1:15:44It's just delicious.
1:15:44 > 1:15:47Right, we've got the horseradish mash here,
1:15:47 > 1:15:49which you want in a little piping bag.
1:15:49 > 1:15:52James, do you think you could use a jar of horseradish
1:15:52 > 1:15:55- if you didn't have fresh...? - You'd better ask him, I don't...
1:15:55 > 1:15:56I'm not saying anything!
1:15:56 > 1:16:00You could infuse the cream with fresh horseradish and pass it out,
1:16:00 > 1:16:02or you could just use jarred.
1:16:02 > 1:16:05- This is more potent. - Or you can take that home with you!
1:16:05 > 1:16:09- OK, so...- Thanks a lot. - Not on the train back to Manchester.
1:16:09 > 1:16:12- It'll stink. - Beef in the pan, very, very quick.
1:16:12 > 1:16:16- OK?- So you're re-sealing the beef as well now.- Yeah, reseal it.
1:16:16 > 1:16:18We just want that roasted flavour that it's perhaps
1:16:18 > 1:16:20- lost in the oven at that temperature.- Right.
1:16:20 > 1:16:23- There's your mash. - Tortellinis are nearly ready.
1:16:23 > 1:16:24Lift this out, yep.
1:16:24 > 1:16:27So the tortellini literally, two and a half, three minutes,
1:16:27 > 1:16:30- something like that?- Three minutes tops.- Three minutes tops.
1:16:30 > 1:16:32And again, the good thing about this beef - because it hasn't
1:16:32 > 1:16:35reached a temperature where you need to let it rest,
1:16:35 > 1:16:38carve it straight away, straight onto the plate. So it's very quick.
1:16:38 > 1:16:40- There's your... - I'm going to let that finish off.
1:16:43 > 1:16:46I'll take your tortellini out, cos they're on three minutes now.
1:16:46 > 1:16:47Thank you.
1:16:48 > 1:16:50Lift these out.
1:16:50 > 1:16:52- Nice buttered cabbage. - Like that.
1:16:55 > 1:16:56There you go.
1:16:58 > 1:17:02And then you put... Look at that, little piece of mash.
1:17:02 > 1:17:04- I did that bit. - Yeah!
1:17:07 > 1:17:10- Nice buttered cabbage to the side. - Yeah.
1:17:10 > 1:17:11Little tortellini just on top of that.
1:17:15 > 1:17:17And then you'll see this sliced beef.
1:17:19 > 1:17:22You can see why he's got two stars now. You see?
1:17:22 > 1:17:24- It's all part of it.- Beautiful.
1:17:25 > 1:17:27- Beautiful beef. - Just looks... And pink as well.
1:17:27 > 1:17:31- Lovely. - And you can buy watercress cress.
1:17:31 > 1:17:33And this is just normal watercress.
1:17:33 > 1:17:35Watercress cress is a lot pepperier,
1:17:35 > 1:17:40a bit smaller. But it just adds that extra different dimension of pepper
1:17:40 > 1:17:42- to the dish as opposed to the horseradish.- Yeah.
1:17:42 > 1:17:44And then you've got this delicious sauce
1:17:44 > 1:17:47- that you're going to put over the top.- Yeah.
1:17:47 > 1:17:49How fantastic is that?
1:17:49 > 1:17:52It's got everybody's mouth watering at 10.00 in the morning.
1:17:52 > 1:17:55- And then just... - So, remind us what that is again.
1:17:55 > 1:17:56Small amount of salt on that.
1:17:56 > 1:17:58So we've got a slow-cooked fillet of beef. As you can see,
1:17:58 > 1:18:01nice and pink still. Horseradish mash to go with the beef.
1:18:01 > 1:18:03Watercress, obviously to go with the beef. Nice buttered cabbage.
1:18:03 > 1:18:05Tortellini of wild mushroom.
1:18:05 > 1:18:07Slow food at its best. Brilliant.
1:18:12 > 1:18:14It got a pathetic round of applause over there.
1:18:14 > 1:18:17APPLAUSE Half-hearted!
1:18:17 > 1:18:20Right, there you go.
1:18:20 > 1:18:22Dive in. Have a seat here, John.
1:18:22 > 1:18:24First time on Saturday Kitchen.
1:18:24 > 1:18:27I think worth me dragging him from Berkshire, kicking and screaming.
1:18:27 > 1:18:30- Oh, wow.- Delicious dish, that. But could you do that with most meats?
1:18:30 > 1:18:34Lamb, stuff like that? Same principle?
1:18:34 > 1:18:38The basic principle of this cut is, if the muscle's done less work,
1:18:38 > 1:18:40for example fillet or sirloin, perfect for that.
1:18:40 > 1:18:42Anything that's done a lot of work, like the front,
1:18:42 > 1:18:45for example the collar that Martin's going to do, it's not going to work.
1:18:45 > 1:18:49- Yeah.- So it's anything that you would cook very quickly as a steak.
1:18:49 > 1:18:50I can't speak!
1:18:50 > 1:18:52- It is melt in the mouth. - Beautiful!
1:18:52 > 1:18:55Do you think the whole thing...? You were mentioning about temperatures.
1:18:55 > 1:18:57Do you think in years to come, we'll look back
1:18:57 > 1:18:59and laugh at the way we cook now and go,
1:18:59 > 1:19:01"Do you remember when we used to put everything up to 180?"
1:19:01 > 1:19:03Absolutely, 100%.
1:19:03 > 1:19:05This is the new, modern cooking.
1:19:05 > 1:19:08There you go. The Gucci dress of cooking. Brilliant.
1:19:13 > 1:19:15A dish so good it left Carrie speechless, but then,
1:19:15 > 1:19:19it's not every day you get treated to a two Michelin Star dish, is it?
1:19:19 > 1:19:21Now, when cricketer Phil Tufnell came in to the studio
1:19:21 > 1:19:23to face his food heaven or his food hell,
1:19:23 > 1:19:25he told us he would be bowled over by leeks,
1:19:25 > 1:19:28but it just wouldn't be cricket if he had to face celeriac.
1:19:28 > 1:19:30So, which one did he get? Let's find out.
1:19:30 > 1:19:32Phil, just to remind you,
1:19:32 > 1:19:35your idea of food heaven would be these, a big pile of leeks.
1:19:35 > 1:19:36- I'm in heaven!- You're in heaven!
1:19:36 > 1:19:39Just take those home with you, there you go. Big pile of leeks.
1:19:39 > 1:19:42Of course, which I could turn into lamb, leek, mint,
1:19:42 > 1:19:46- parsley, a nice little pie with boiled new potatoes...- Beautiful.
1:19:46 > 1:19:48- ..some nice carrots. - Top drawer.- Yeah?
1:19:48 > 1:19:50Just the type of thing you want for lunch on a Saturday?
1:19:50 > 1:19:53- Got to be the one. - Alternatively, it could be these.
1:19:53 > 1:19:55I really like these. I don't know about you boys,
1:19:55 > 1:19:56- but I really like them. - They're nice.
1:19:56 > 1:19:58Ugly things! Look at that!
1:19:58 > 1:20:01It could be turned into a celeriac soup, with some nice curried
1:20:01 > 1:20:03- scallops pan-fried on the top. - Sounds all right, to be fair.
1:20:03 > 1:20:05I know you're pretty good at the scallops thing.
1:20:05 > 1:20:08- How do you think the viewers have done?- I don't know.- Really?- Yeah.
1:20:08 > 1:20:09Have you got any mates texting?
1:20:09 > 1:20:13- Obviously not!- You have, because you must have been,
1:20:13 > 1:20:15- because this is normally quite close.- Yeah.
1:20:15 > 1:20:19- But over 70% of the people phoned in, and they wanted this.- See?
1:20:19 > 1:20:20- They want leek, like me.- Exactly.
1:20:20 > 1:20:22So we lose that one, guys, lose the soup out of the way.
1:20:22 > 1:20:25So, first of all, what I want you guys to do is chop me some leeks.
1:20:25 > 1:20:27Now, we've got the different-sized ones here.
1:20:27 > 1:20:29Now, the idea is, really, with leeks,
1:20:29 > 1:20:31- is to buy the medium-sized ones. - OK, yeah.- That's what you want.
1:20:31 > 1:20:34Anything sort of larger than that, they're quite woody.
1:20:34 > 1:20:35But leek is, in actual fact,
1:20:35 > 1:20:38- a member of the garlic and onion family. Did you know that?- Yes.
1:20:38 > 1:20:40There you go. So, we can chop those up, guys.
1:20:40 > 1:20:41That's going to go into our pie.
1:20:41 > 1:20:45First thing, I'm going to get our lamb on the case here, in a blender.
1:20:45 > 1:20:47We're going to take some parsley and some mint,
1:20:47 > 1:20:50just going to rip that up.
1:20:50 > 1:20:53- There we go. And if you can just give that a quick blitz.- Sure.
1:20:53 > 1:20:56That would be great. And then over here, in this pan here,
1:20:56 > 1:20:58we're going to start off and make my...
1:20:58 > 1:21:00Just a bit more, blend it a bit more.
1:21:00 > 1:21:02We're going to make my water paste.
1:21:02 > 1:21:05- Now, this is the same pastry as if you were making pork pies.- Yeah?
1:21:05 > 1:21:10- So it's water, lard, and a touch of butter.- OK.
1:21:10 > 1:21:13- Equal quantities of each. All right, how are we doing?- OK.- Lovely.
1:21:13 > 1:21:15- Is it water?- Yes. - Water that's in there? OK.
1:21:15 > 1:21:17- Hot water pastry, it's called. - Yeah?- Throw in the lamb.
1:21:17 > 1:21:20- Now, this is diced leg of lamb. - Do you want to add seasoning?
1:21:20 > 1:21:22A little bit of seasoning, mate, yeah.
1:21:22 > 1:21:24I'll layer it up as we go, thank you.
1:21:24 > 1:21:25But you could use a little bit of shoulder,
1:21:25 > 1:21:28but you'd have to trim off a lot of the fat, so use the leg.
1:21:28 > 1:21:30- It contains not much fat on there anyway.- Yeah.
1:21:30 > 1:21:32So that's going to go in there. Give that a quick blitz,
1:21:32 > 1:21:35just to soften that up slightly. That's it.
1:21:35 > 1:21:38How are we doing? If I can have my bowl I've got there...
1:21:38 > 1:21:41Thank you. Now, for our pastry. This is where...
1:21:41 > 1:21:43Yeah, this is tough, you see.
1:21:43 > 1:21:45- Now, you know, you've been to Melton Mowbray.- I have, yeah.
1:21:45 > 1:21:48- Well, you know their famous pork pies?- Beautiful, they are.
1:21:48 > 1:21:50- This is a hot water crust pastry, right?- OK.
1:21:50 > 1:21:54So you've got flour, and then in here we've got salt,
1:21:54 > 1:21:57- and I use icing sugar, just a touch of icing sugar.- Oh!
1:21:57 > 1:22:00- It creates a lovely glaze over the top of your pie.- OK.
1:22:00 > 1:22:02So I'll throw in some icing sugar, an egg...
1:22:02 > 1:22:04- Just keep that together. - Throw in the egg.
1:22:04 > 1:22:06- How are we doing on the leeks, boys? - Yeah, fine.
1:22:06 > 1:22:08- I'll mix that in a minute. - Coming along.
1:22:08 > 1:22:10This is sauteing off our leeks.
1:22:10 > 1:22:13- Where's our leeks? There we go. - Do you want more?- Yeah, a few more.
1:22:13 > 1:22:16- Throw those in. - Fantastic, love a good pie.
1:22:16 > 1:22:19Stew those down. Put the lid on.
1:22:19 > 1:22:21Now, for our little hot water paste, all you do, really,
1:22:21 > 1:22:25- is just melt this thoroughly, but don't add it too hot.- Right.
1:22:25 > 1:22:28So, literally all we're doing is adding this mixture.
1:22:30 > 1:22:33- So once it's melted, just pop it in warm, but not too hot.- Yeah.
1:22:33 > 1:22:37- And then gradually, it starts to come to a pastry dough.- Yeah.
1:22:37 > 1:22:42This is what we call a hot water paste. All right? There we go.
1:22:42 > 1:22:44- Few more. - Plenty of leeks, there we go.
1:22:44 > 1:22:46So you keep adding it and adding it, and then what you do is just
1:22:46 > 1:22:49allow it to rest, really, for about 15, 20 minutes.
1:22:49 > 1:22:54And then what I've done is rolled out a piece,
1:22:54 > 1:22:55and lined a little tin like this.
1:22:55 > 1:22:58Now, the weird thing is with this, I'll show you this other bit,
1:22:58 > 1:23:02if these boys can do the top, it's quite elastic-y.
1:23:02 > 1:23:04So if you just...
1:23:04 > 1:23:07- It's almost like bread dough. - Oh, yeah.
1:23:07 > 1:23:09- See that?- Yeah.- Can you put a bit of flour on there, boys?
1:23:09 > 1:23:12And I want you to roll that out into a nice lid, all right?
1:23:12 > 1:23:16- You can take that off.- Yeah, it's like, sort of, chewing gum.
1:23:16 > 1:23:19Thanks, yeah, yeah! Sell it for me, yeah. Thanks very much!
1:23:19 > 1:23:22Stick it behind my ear. Save it for later.
1:23:22 > 1:23:24Kind of like chewing gum, yeah.
1:23:25 > 1:23:27- So, we've got our leeks.- Yeah.
1:23:27 > 1:23:30- And then into here now, we're going to add some fresh thyme.- Lovely.
1:23:30 > 1:23:31- Love thyme.- Yeah.
1:23:31 > 1:23:35There we go. So, if you throw in some thyme, like that.
1:23:35 > 1:23:38Now, particularly at this time of the year, as gardeners,
1:23:38 > 1:23:39if you've got thyme growing in the garden,
1:23:39 > 1:23:42in the summer, you can use the whole stalks, but in the winter
1:23:42 > 1:23:45you need to pull it off the stalk, because the stalks go a bit woody.
1:23:45 > 1:23:47- Yeah.- But in the summer, you'll be all right. How are we doing, guys?
1:23:47 > 1:23:49- Just coming along.- Good. Coming all right?
1:23:49 > 1:23:51So, what we can do now is start to layer this all up.
1:23:51 > 1:23:54I'll switch our carrots on.
1:23:54 > 1:23:56Now, I've got in this pan, as well, to go with it
1:23:56 > 1:23:58some nice, what I call Chantenay carrots,
1:23:58 > 1:23:59which are these lovely ones.
1:23:59 > 1:24:02Bang in season at the moment, just with a touch of sugar,
1:24:02 > 1:24:05butter, water, bring to the boil, and just heavily reduce it down.
1:24:05 > 1:24:07And as it's cooking, it creates a glaze.
1:24:07 > 1:24:10- We've got some new potatoes there in a minute.- Fantastic.
1:24:10 > 1:24:12- Right, now for our lovely little dish.- I'm in your way.
1:24:12 > 1:24:15We're just sweating that just slightly. In we go with the leeks.
1:24:16 > 1:24:19There we go. Just cook that gently. That's it.
1:24:19 > 1:24:21In we go with the lamb.
1:24:21 > 1:24:24- Have you seasoned that, boss? - Yes.- Lovely. Thank you very much.
1:24:24 > 1:24:26So, in we go with the lamb.
1:24:26 > 1:24:30Again, it's important, like Atul has done, not to chop it too fine.
1:24:30 > 1:24:33- Just literally...- Don't mince it. - Don't mince it too fine.
1:24:33 > 1:24:35Throw that in.
1:24:35 > 1:24:37If you can put a bit more salt and pepper in there, Atul,
1:24:37 > 1:24:39- that would be great. - Yeah, sure.- Thanks, boss.
1:24:39 > 1:24:42- Thank you.- Look at that.
1:24:42 > 1:24:44So you see, you keep layering it and layering it up,
1:24:44 > 1:24:45- so you've got leeks... - Some more salt, Phil?
1:24:45 > 1:24:49- Just a little bit more salt, yeah. - Are you on MasterChef?
1:24:49 > 1:24:51Always got to over-season,
1:24:51 > 1:24:52over-season, that's what you've got to do.
1:24:52 > 1:24:55There you go. There we go, a bit of that.
1:24:55 > 1:25:00Press it down, and then top it off with, again, some more sweated leeks
1:25:00 > 1:25:01over the top like that.
1:25:01 > 1:25:04Now, don't forget, as it's cooking it'll actually start to
1:25:04 > 1:25:07- soften down and break down anyway. - Uh-huh.
1:25:07 > 1:25:09Right, now.
1:25:09 > 1:25:12- Ideally... There you go. Are you going to trim it off?- No, you go on.
1:25:12 > 1:25:15- I'm just giving it to you, sorry. - Are you all right, Chef?
1:25:16 > 1:25:20- There you go. So you trim this all around.- Yeah.
1:25:20 > 1:25:23So you get this water paste off.
1:25:23 > 1:25:26And then we can just bring this, fold it down. You see that?
1:25:26 > 1:25:29If you trim it around on the top, you can actually just press it down.
1:25:29 > 1:25:33Now, traditionally, pork pies would be made with a tool
1:25:33 > 1:25:36similar to a rolling pin, slightly smaller.
1:25:36 > 1:25:40And you can actually build it around.
1:25:40 > 1:25:41It's called a hand-raised pie,
1:25:41 > 1:25:43so you'd actually put the pastry around,
1:25:43 > 1:25:47pull out the little wooden bit, and place the filling in the middle.
1:25:47 > 1:25:49But this one can be done slightly different.
1:25:49 > 1:25:51Tuck the pastry in there.
1:25:51 > 1:25:55And if you've got time, you do a few leaves, if you want. If you want to.
1:25:55 > 1:25:57- Fig leaves? - Well you can do, if you want.
1:25:57 > 1:26:01- Haven't done that for a few years. - Thanks! Makes it pretty, you know?
1:26:01 > 1:26:02There you go. Good at that.
1:26:02 > 1:26:04It's all about presentation.
1:26:04 > 1:26:06It's all about presentation. Just press that down.
1:26:06 > 1:26:09- You can put a bit of water in there if you want.- Yeah.
1:26:09 > 1:26:11- Little bit on there. Egg wash.- Uh-huh.
1:26:11 > 1:26:13Doesn't matter about the leaves, boys.
1:26:13 > 1:26:15Don't forget the jelly in there as well.
1:26:15 > 1:26:17No, you don't have to put jelly in if you don't want.
1:26:17 > 1:26:19I mean, you can get away with jelly for a pie -
1:26:19 > 1:26:23just use lamb stock or chicken stock or something like that,
1:26:23 > 1:26:26just when it's cold, and you can pour that into it, which is fine.
1:26:26 > 1:26:29- Double-egg wash, if you've got time. - Yeah.- Throw it in the oven.
1:26:29 > 1:26:31Now, it's quite a hot oven to start off with.
1:26:33 > 1:26:35About 400 degrees Fahrenheit,
1:26:35 > 1:26:37200 degrees centigrade, for roughly about 15 minutes.
1:26:37 > 1:26:39Reduce the temperature of the oven down...
1:26:41 > 1:26:44..and you end up with this. Cook it for about another half an hour.
1:26:44 > 1:26:45Look at that!
1:26:45 > 1:26:49There we go. If you boys can drain me the potatoes, please.
1:26:49 > 1:26:52- Yeah, sure.- That would be great. Thank you very much.
1:26:52 > 1:26:54And then we can cut this,
1:26:54 > 1:26:56a nice wedge of this pie, you see?
1:26:58 > 1:27:02- Look at this! - Look at that, guvnor!
1:27:02 > 1:27:04Eh? "Look at that, guvnor"?
1:27:04 > 1:27:07Eh? That's what I call a bit of pie, mate.
1:27:07 > 1:27:10You've made a good decision.
1:27:10 > 1:27:12Just literally lift that off.
1:27:12 > 1:27:16- Yes!- But pie, this is knockout. - That'll sort you out, mate.
1:27:16 > 1:27:20Just the lambs, the leeks, very, very little else.
1:27:21 > 1:27:23Do you want to bring over the glasses, guys,
1:27:23 > 1:27:26so you can have a taste? There you go.
1:27:26 > 1:27:29A bit of that, and I'll get the wine in just a sec.
1:27:29 > 1:27:32Place the carrots on there.
1:27:32 > 1:27:35Very unfussy, nice and simple.
1:27:35 > 1:27:38That goes over the top.
1:27:38 > 1:27:43- Your idea of...- Well done!- Super. - ..food heaven. Dive in.
1:27:43 > 1:27:46- Got knives, forks.- Proper food. - Yeah.- Proper food, dive in.
1:27:46 > 1:27:49- Beautiful.- There you go, dive in to that.- I will. Lovely.
1:27:49 > 1:27:52There we go, we've got some wine to go with this. Cheers.
1:27:52 > 1:27:54We've got some great wine to go with this.
1:27:54 > 1:27:58Susie's chosen a brilliant Merlot. Brilliant.
1:27:58 > 1:28:00Have a slice of that and then go and watch the rugby,
1:28:00 > 1:28:03- that's what it's all about. - Is it heaven?- Yeah, that is heaven.
1:28:03 > 1:28:04All you need is that and watch the rugby.
1:28:04 > 1:28:06It's better than watching the cricket,
1:28:06 > 1:28:08and watching us get beat again, isn't it?
1:28:08 > 1:28:09Come on, ladies.
1:28:14 > 1:28:17A proper pie there for Phil, and luckily for him,
1:28:17 > 1:28:20he didn't face a whitewash when it came to the heaven and hell vote.
1:28:20 > 1:28:21That's all we've got time for this week,
1:28:21 > 1:28:24but I hope you've enjoyed taking a look back through the
1:28:24 > 1:28:26Saturday Kitchen archives, and don't forget, if you fancy giving any
1:28:26 > 1:28:30of today's studio recipes a try, then head over to the BBC website.
1:28:30 > 1:28:32Enjoy the rest of your day, and we'll see you next week.