Browse content similar to 18/02/2018. Check below for episodes and series from the same categories and more!
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Good morning. We've got a jam-packed show for you today, | 0:00:02 | 0:00:04 | |
with a posh breakfast, an Italian classic, | 0:00:04 | 0:00:06 | |
and a Cornish tradition all brought together | 0:00:06 | 0:00:08 | |
with a sprinkle of celebrity guests and top chefs. | 0:00:08 | 0:00:10 | |
So, forget about the chores, make yourself comfy | 0:00:10 | 0:00:12 | |
and enjoy another serving of Saturday Kitchen Best Bites. | 0:00:12 | 0:00:15 | |
Welcome to the show. | 0:00:36 | 0:00:38 | |
Now, don't go anywhere because for the next 90 minutes | 0:00:38 | 0:00:40 | |
we've been digging through the Saturday Kitchen archives | 0:00:40 | 0:00:43 | |
to bring you some of the best moments from years gone by. | 0:00:43 | 0:00:46 | |
Coming up, comedian Katherine Ryan enjoys the mix of sweet and savoury | 0:00:46 | 0:00:50 | |
as she tucks into a fig tarte Tatin with honey-glazed duck | 0:00:50 | 0:00:53 | |
and Puy lentils. | 0:00:53 | 0:00:55 | |
Adriana Trigiani is cooking up a storm in the kitchen | 0:00:55 | 0:00:57 | |
with a classic Italian dish of braciole. | 0:00:57 | 0:01:01 | |
She makes a paste of parsley, basil, breadcrumbs, garlic | 0:01:01 | 0:01:03 | |
and Parmesan, spreads it over rump steak | 0:01:03 | 0:01:06 | |
before rolling and cooking in tomato sauce - | 0:01:06 | 0:01:08 | |
served alongside a blood orange salad. | 0:01:08 | 0:01:11 | |
Tristan Welch is here with a twist on a traditional Cornish dish, | 0:01:11 | 0:01:15 | |
as he makes his version of a stargazy pie. | 0:01:15 | 0:01:18 | |
He makes a pie filling of sardines, quails' eggs, bacon and onions | 0:01:18 | 0:01:21 | |
covered in a mustard sauce and puff pastry lid - | 0:01:21 | 0:01:25 | |
finishing off the dish with the heads and the tails of the sardines. | 0:01:25 | 0:01:29 | |
And then it's time for the Saturday Kitchen omelette challenge | 0:01:29 | 0:01:31 | |
as Michael Caines takes on Stuart Gillies | 0:01:31 | 0:01:34 | |
to try and knock him off the top spot. | 0:01:34 | 0:01:36 | |
And then Swedish chef Niklas Ekstedt is here | 0:01:36 | 0:01:39 | |
with a spectacular Scandinavian dish. | 0:01:39 | 0:01:41 | |
He's causing alarm in the studio as he sets fire to juniper wood, | 0:01:41 | 0:01:44 | |
before smoking cured cod fillets, | 0:01:44 | 0:01:47 | |
and serves with potato, apple and frisee salad | 0:01:47 | 0:01:49 | |
and an anchovy mustard dipping sauce. | 0:01:49 | 0:01:51 | |
And finally, I have the pleasure of making Alistair McGowan | 0:01:51 | 0:01:54 | |
face his food heaven or his food hell. | 0:01:54 | 0:01:57 | |
Will he get food heaven - lemon cake with lemon curd, meringue, | 0:01:57 | 0:02:00 | |
lemon cream and popcorn dust, | 0:02:00 | 0:02:02 | |
or his food hell - pork chop with Thai red cabbage? | 0:02:02 | 0:02:05 | |
Two comforting winter warmers, but which one did he get? | 0:02:05 | 0:02:08 | |
You're going to have to wait till the end of the show to find out. | 0:02:08 | 0:02:10 | |
Plus, we've been digging through the BBC archives to bring you | 0:02:10 | 0:02:13 | |
some classic moments from Rick Stein and Keith Floyd. | 0:02:13 | 0:02:15 | |
But, before all that, it's over to Jason Atherton | 0:02:15 | 0:02:18 | |
who's making bacon and eggs. | 0:02:18 | 0:02:20 | |
But as we all know with Jason, it won't be a simple fry up. | 0:02:20 | 0:02:24 | |
First up is one of the country's most innovative chefs. | 0:02:24 | 0:02:27 | |
He's brought with us one of his favourite gadgets this morning. | 0:02:27 | 0:02:29 | |
-It's the brilliant Jason Atherton. -Morning, James. | 0:02:29 | 0:02:31 | |
-And the gadget is set over there. -It is. -That's a water bath. | 0:02:31 | 0:02:34 | |
It's a water bath, yeah. | 0:02:34 | 0:02:35 | |
So we're going to be cooking the egg in there nice and slow. | 0:02:35 | 0:02:37 | |
They're in every kitchen nowadays but you can actually buy those | 0:02:37 | 0:02:40 | |
-domestically now. -This is a home one, yeah. | 0:02:40 | 0:02:42 | |
Apparently it's the fastest selling home gadget | 0:02:42 | 0:02:44 | |
-for cooks on the planet at the moment. -Is it? There we go. | 0:02:44 | 0:02:47 | |
And what are you going to do with it, then? | 0:02:47 | 0:02:49 | |
So we're going to take the normal egg, we're going to put it in. | 0:02:49 | 0:02:52 | |
-If you think about how you'd make a hard-boiled egg... -Yeah. | 0:02:52 | 0:02:54 | |
..we're doing that but at a lot slower temperature, | 0:02:54 | 0:02:56 | |
so it cooks from the inside out. | 0:02:56 | 0:02:58 | |
-Now, the key to this thing is the temperature, though. -Yeah. | 0:02:58 | 0:03:00 | |
-So this is on 62 degrees. 61.9, in fact. -Right. | 0:03:00 | 0:03:03 | |
-Have you got that? -Yeah. -Right. | 0:03:03 | 0:03:05 | |
So in goes the egg and we leave that there for an hour and 15 minutes. | 0:03:05 | 0:03:09 | |
-Seriously? -So, if you want to come back after you've had coffee | 0:03:09 | 0:03:12 | |
and your chicken curry and chips, then we'll have it ready for you. | 0:03:12 | 0:03:15 | |
THEY LAUGH | 0:03:15 | 0:03:17 | |
An hour and 15 minutes. | 0:03:17 | 0:03:18 | |
So, James, you're going to make the tomato compote. | 0:03:18 | 0:03:20 | |
I'm presuming that's hard-boiled after an hour and 15 minutes, is it? | 0:03:20 | 0:03:23 | |
-Soft-boiled. -No, it's very, very soft-boiled. -Is it? -Yeah. | 0:03:23 | 0:03:26 | |
-Soft-boiled. -I could do that in three. | 0:03:26 | 0:03:28 | |
THEY LAUGH | 0:03:28 | 0:03:31 | |
-Right. -So, I'm going to make the mushroom puree | 0:03:31 | 0:03:34 | |
-for the middle of the plate. -Yep. | 0:03:34 | 0:03:35 | |
You're going to make the tomato compote. | 0:03:35 | 0:03:37 | |
So we've just got some de-seeded tomatoes. | 0:03:37 | 0:03:39 | |
-We've blanched them and taken the skins off. -Yeah. | 0:03:39 | 0:03:42 | |
But the idea behind this slow-cooking | 0:03:42 | 0:03:44 | |
at a particular lower temperature - | 0:03:44 | 0:03:46 | |
it doesn't cook any more with the egg yolk. | 0:03:46 | 0:03:48 | |
You can leave it in there slightly longer as well, can't you? | 0:03:48 | 0:03:51 | |
Once you've gone past that, you can hold it for another 20 minutes | 0:03:51 | 0:03:53 | |
after that, and then after that it starts to go a little bit over. | 0:03:53 | 0:03:56 | |
But it has this really unusual texture, which is fantastic. | 0:03:56 | 0:03:59 | |
And that's the whole point of it. | 0:03:59 | 0:04:01 | |
-So we've got two sauces going with this, then. -Yeah. | 0:04:01 | 0:04:03 | |
We've got the tomato one here with a little bit of garlic and shallot. | 0:04:03 | 0:04:06 | |
-What have you got? -I've got mushrooms - so just your standard | 0:04:06 | 0:04:09 | |
field mushrooms, I've got some more shallots, | 0:04:09 | 0:04:11 | |
just a little bit of garlic. | 0:04:11 | 0:04:12 | |
and we're just going to get these in the pan | 0:04:12 | 0:04:14 | |
and get these cooked down quite quick | 0:04:14 | 0:04:15 | |
with a little bit of fresh cream. | 0:04:15 | 0:04:17 | |
Then we're just going to blend it and that'll be ready to go. | 0:04:17 | 0:04:19 | |
-Is a field mushroom a mushroom? -Yes. | 0:04:19 | 0:04:21 | |
I know it's a mushroom, but is it just a mushroom? | 0:04:21 | 0:04:24 | |
Are all mushrooms field mushrooms? | 0:04:24 | 0:04:26 | |
-Are all mushrooms what, sorry? -Are all mushrooms field mushrooms? | 0:04:26 | 0:04:29 | |
What's the difference between a field mushroom and a mushroom, is what I'm asking. | 0:04:29 | 0:04:32 | |
-Some obviously grow in forests as well but they're wild mushrooms. -Oh. | 0:04:32 | 0:04:35 | |
And this one grows in a field, so it's a field mushroom. | 0:04:35 | 0:04:38 | |
-JAMES LAUGHS -Thanks for that. | 0:04:38 | 0:04:42 | |
-Right. -So in go the mushrooms. | 0:04:42 | 0:04:43 | |
So is this the kind of dish that you've got on your menu now? | 0:04:43 | 0:04:46 | |
Yeah, this is on our tasting menu | 0:04:46 | 0:04:47 | |
and also on our a la carte menu at the moment. | 0:04:47 | 0:04:49 | |
And it's turned into one of our signature dishes. | 0:04:49 | 0:04:53 | |
So it's doing really well. | 0:04:53 | 0:04:55 | |
And it's something I invented. | 0:04:55 | 0:04:57 | |
I like to play on words - | 0:04:57 | 0:04:58 | |
so at the restaurant I just call it an English breakfast | 0:04:58 | 0:05:01 | |
and let people be surprised by what we give them, you know? | 0:05:01 | 0:05:04 | |
But you've still got the bacon, the mushrooms and everything else? | 0:05:04 | 0:05:07 | |
Yeah, yeah. The bacon's going to go in now. | 0:05:07 | 0:05:08 | |
-The fried bread I'm assuming is the croutons. -Yeah. | 0:05:08 | 0:05:10 | |
So if you can do the croutons for me when you've done that. | 0:05:10 | 0:05:13 | |
-I'll do that. -Just standard white bread, dice it into nice cubes. | 0:05:13 | 0:05:16 | |
We'll fry it like we would do normally | 0:05:16 | 0:05:17 | |
-if we're doing fried bread at home. -Right. | 0:05:17 | 0:05:20 | |
And then with the bacon we're just using cured-dried streaky bacon. | 0:05:20 | 0:05:24 | |
Sliced nice and thin. We're going to stick it in the oven | 0:05:24 | 0:05:27 | |
on a low temperature just so it cooks. Probably about 110 degrees. | 0:05:27 | 0:05:32 | |
-Now you do this... -Nice and crispy. | 0:05:32 | 0:05:34 | |
Now, you've mentioned this machine being one of the biggest | 0:05:36 | 0:05:39 | |
sellers around at the moment. This is the domestic version. | 0:05:39 | 0:05:43 | |
The commercial ones were about £1,000 when they first started off. | 0:05:43 | 0:05:47 | |
-But every kitchen's got one of these now. -Yeah. | 0:05:47 | 0:05:50 | |
But the difference is you can cook eggs in there, | 0:05:50 | 0:05:52 | |
but also a lot of people cook fish and lamb... | 0:05:52 | 0:05:55 | |
-Pork belly, everything. -Yeah. | 0:05:55 | 0:05:56 | |
You know, you can cook anything you like in it. | 0:05:56 | 0:05:58 | |
-The idea is it just keeps things more moist. -Yeah. | 0:05:58 | 0:06:01 | |
In the UK we seem to call it this boil-in-the-bag thing, | 0:06:01 | 0:06:05 | |
but the actual technique of it... The French call it sous-vide. | 0:06:05 | 0:06:07 | |
-That's right. -It's actually a very clever technique, isn't it? -Yeah. | 0:06:07 | 0:06:10 | |
I mean, we do pork belly at the restaurant... | 0:06:10 | 0:06:12 | |
It doesn't work for everything. | 0:06:12 | 0:06:13 | |
I'm not a big fan of fish in it but some chefs like to put fish in it. | 0:06:13 | 0:06:16 | |
I find the texture unpleasant. | 0:06:16 | 0:06:18 | |
But when you do pork belly with a little bit of duck fat inside it, | 0:06:18 | 0:06:20 | |
-it's so tender... -Yeah. -..that it's just fantastic. | 0:06:20 | 0:06:23 | |
And it just saves time. It helps in a professional environment. | 0:06:23 | 0:06:26 | |
It helps to speed things up. So it's got to be a good thing. | 0:06:26 | 0:06:29 | |
-You must use one as well, don't you? -Yeah, a few, actually. | 0:06:29 | 0:06:33 | |
There you go. So we're going to add cream to that. | 0:06:33 | 0:06:35 | |
Right, we've got our tomatoes here. Run through what we've got in there. | 0:06:35 | 0:06:38 | |
So all we've got in - we've got a little bit of shallot, | 0:06:38 | 0:06:41 | |
our wild mushrooms... Sorry, field mushrooms. | 0:06:41 | 0:06:44 | |
-We're cooking those down. -Can I just ask a question about that thing? | 0:06:44 | 0:06:48 | |
-What, sorry? -That think you're banging on about over there. | 0:06:48 | 0:06:51 | |
-Yeah? -It just hot water in a tub? -Yes. -Yeah. | 0:06:51 | 0:06:54 | |
-This is all the rage, is it, in cooking? -This is it. | 0:06:55 | 0:06:59 | |
However, a member of my family... I will not name them. | 0:06:59 | 0:07:03 | |
..did actually phone up when I mentioned doing this in one... | 0:07:03 | 0:07:06 | |
In my restaurant they came in and I've got one of these | 0:07:06 | 0:07:09 | |
and they turned round and said they had a go in their footbath. | 0:07:09 | 0:07:13 | |
A foot spa doesn't have the same effect as that, right? | 0:07:13 | 0:07:16 | |
The idea of this is that it's constantly at that temperature | 0:07:16 | 0:07:19 | |
and you can alter the temperature, but the idea is you cook it at | 0:07:19 | 0:07:22 | |
-that temperature bang on, isn't it, really? -Yes, absolutely. | 0:07:22 | 0:07:25 | |
It holds it at the perfect temperature. | 0:07:25 | 0:07:27 | |
-That temperature will never, ever change. -Right. | 0:07:27 | 0:07:30 | |
A bit like putting a pan of water on the hob and just leaving | 0:07:30 | 0:07:32 | |
the gas where it is. | 0:07:32 | 0:07:34 | |
THEY LAUGH | 0:07:34 | 0:07:36 | |
-Except you're 1,000 quid down, yeah? -Exactly! | 0:07:36 | 0:07:40 | |
-Similar to that. -Yeah, similar. -I get it, I get it now. | 0:07:40 | 0:07:42 | |
-I see the appeal now. -Yep. | 0:07:42 | 0:07:45 | |
-Right. -Right, so... -Mushrooms. | 0:07:46 | 0:07:48 | |
-We've got trompettes. -Have you washed these, there? | 0:07:48 | 0:07:51 | |
I've watched them. It's the only mushroom I wash. | 0:07:51 | 0:07:53 | |
Normally I just spray them with water and then brush them | 0:07:53 | 0:07:56 | |
but black trompettes get all the dust and the dirt inside, | 0:07:56 | 0:07:58 | |
-so it's good to give them a good wash, you know? -Yeah. | 0:07:58 | 0:08:01 | |
So, they've gone in. | 0:08:01 | 0:08:02 | |
Trompette de la mort meaning the mushroom of death, aren't they? | 0:08:02 | 0:08:06 | |
-That's it, mushroom of death. -You're selling this. | 0:08:06 | 0:08:09 | |
-They're the mushrooms of death. -Yeah. -Are they? | 0:08:09 | 0:08:11 | |
Yeah, and you're the first one... | 0:08:11 | 0:08:13 | |
Should you be the cooking with those? | 0:08:13 | 0:08:14 | |
Right, the croutons are happening over here. | 0:08:14 | 0:08:17 | |
You want, in this tomato mixture, you want the mustard | 0:08:17 | 0:08:20 | |
-and some vinegar. -Yeah. | 0:08:20 | 0:08:22 | |
And then, just to sharpen it up, yeah? | 0:08:22 | 0:08:24 | |
Give it a little bit more flavour. | 0:08:25 | 0:08:27 | |
Sorry, James, I'm just going to put my mushroom puree in here. | 0:08:27 | 0:08:30 | |
I'll season this up as well. | 0:08:31 | 0:08:32 | |
There you go. | 0:08:35 | 0:08:36 | |
Now, tell us about your restaurant, then, | 0:08:36 | 0:08:38 | |
because it's got the restaurant, | 0:08:38 | 0:08:40 | |
but then you've got function rooms and all manner of stuff. | 0:08:40 | 0:08:43 | |
But this is your own new venture, isn't it, really? | 0:08:43 | 0:08:46 | |
Well, we've been open ten months now, and it's been a lifelong... | 0:08:46 | 0:08:49 | |
-Is the egg done yet? -No, no, we've got another hour and 17... | 0:08:49 | 0:08:53 | |
No, an hour and ten minutes, yeah. | 0:08:53 | 0:08:55 | |
I thought in ten months you were opening. | 0:08:55 | 0:08:57 | |
All right, so that's on. | 0:08:57 | 0:08:59 | |
Yeah, and it's just been a lifelong dream to have my own restaurant. | 0:08:59 | 0:09:01 | |
And after 25 years of working for other chefs, I've finally | 0:09:01 | 0:09:04 | |
got my own establishment where I can sort of express myself. | 0:09:04 | 0:09:07 | |
-Do your own thing. -Yeah. | 0:09:07 | 0:09:09 | |
-I'll do that, you can do the sauce. -OK. | 0:09:09 | 0:09:11 | |
-That's it. -Have you got that? | 0:09:11 | 0:09:13 | |
-Do you want to show us this egg, then? -Yeah. | 0:09:13 | 0:09:16 | |
Do you want to get those out? | 0:09:16 | 0:09:17 | |
I'll get this lot ready for you. | 0:09:20 | 0:09:21 | |
So I'll put this back onto... | 0:09:23 | 0:09:25 | |
I can use that pan again, James, to put the mushroom puree. | 0:09:25 | 0:09:27 | |
Do you know, James, you know | 0:09:27 | 0:09:29 | |
when you were tossing things when those flames happened? | 0:09:29 | 0:09:31 | |
-What's that? -You know when you were tossing and those flames came out? | 0:09:31 | 0:09:34 | |
I always get quite excited when I see that. How do you actually do it? | 0:09:34 | 0:09:37 | |
-I've never managed to do that. -How do you do what? | 0:09:37 | 0:09:40 | |
-Get the fire to come out, the flames and stuff. -Well, you just do that. | 0:09:40 | 0:09:43 | |
Yeah, but with the flames. | 0:09:44 | 0:09:47 | |
-I can do that, that's doing it without the flame. -Right. | 0:09:47 | 0:09:49 | |
It's the flames that's impressing me, not just the... | 0:09:49 | 0:09:51 | |
All right, I'll show you in a minute. | 0:09:51 | 0:09:53 | |
I'm going to do these pancakes in about ten minutes, all right? | 0:09:53 | 0:09:56 | |
And I'll show you that. | 0:09:56 | 0:09:57 | |
We've got Crepes Suzette, so that kind of stuff. | 0:09:57 | 0:09:59 | |
-I need about five of those, just pick the nice ones out. -OK. | 0:09:59 | 0:10:03 | |
Right, we're going to do the egg. Where's my water? Here we go. | 0:10:03 | 0:10:06 | |
-So the bacon's here. -Yeah. | 0:10:06 | 0:10:07 | |
In we go like that, so we're going to take the eggs out. | 0:10:09 | 0:10:12 | |
We'll crack a couple, see how we get on. | 0:10:12 | 0:10:14 | |
That's it. | 0:10:15 | 0:10:17 | |
-Right. -In we go, like so. | 0:10:17 | 0:10:19 | |
Moment of truth. | 0:10:20 | 0:10:21 | |
Grab me the other one, James. | 0:10:25 | 0:10:27 | |
That's it, that's the one. We've got one. | 0:10:28 | 0:10:31 | |
Right, so now we're ready to plate. So we take the tomato compote. | 0:10:31 | 0:10:35 | |
-I'll season this up for you. -Yeah. | 0:10:37 | 0:10:39 | |
-Pass me a spoon, James. -Yeah. | 0:10:39 | 0:10:40 | |
-Thank you. -There you go. | 0:10:41 | 0:10:43 | |
So, the tomato compote goes in the middle. | 0:10:43 | 0:10:45 | |
-Full of questions this morning. -Like so. | 0:10:45 | 0:10:48 | |
I thought you were doing those eggs in the other thing. | 0:10:48 | 0:10:50 | |
Yeah, the eggs, they've been in. They've cooked in there. | 0:10:50 | 0:10:53 | |
Why have you put other eggs in there, then? | 0:10:53 | 0:10:55 | |
THEY LAUGH | 0:10:55 | 0:10:56 | |
Is that a special 800 quid bowl you've got there, is it? | 0:10:56 | 0:10:59 | |
-These are the ones that went in an hour ago. -Are they? -Yeah. -Oh. | 0:10:59 | 0:11:02 | |
-So these are the ones we did earlier. -I see. | 0:11:02 | 0:11:05 | |
On goes the mushroom puree, like so. | 0:11:05 | 0:11:07 | |
And we're going to take out our egg. | 0:11:09 | 0:11:10 | |
So we just... You see how softly poached that is? | 0:11:12 | 0:11:15 | |
Yeah. | 0:11:15 | 0:11:16 | |
-That costs you £1,000. -Very softly poached, that. | 0:11:16 | 0:11:20 | |
A little bit of pepper and salt on top like so. | 0:11:20 | 0:11:23 | |
-Just put a bit of parsley on for me, James. -Yeah. | 0:11:23 | 0:11:25 | |
Then we add the trompettes of death. | 0:11:26 | 0:11:29 | |
-There you go, for you. -Why are they called trompettes of death? | 0:11:31 | 0:11:34 | |
-I missed that. -Because they're special for you. | 0:11:34 | 0:11:38 | |
-So, a few little croutons around like so. -A bit of parsley. | 0:11:38 | 0:11:42 | |
And now it's starting to look like a full English breakfast. | 0:11:42 | 0:11:45 | |
Not a Welsh breakfast, a full English breakfast. | 0:11:45 | 0:11:48 | |
-And that is our... -No, it's not yet. | 0:11:49 | 0:11:52 | |
Sorry, no, no, we forgot the white truffle. | 0:11:52 | 0:11:55 | |
And then on goes the white truffle for the last bit. | 0:11:55 | 0:12:00 | |
This is a spring truffle, isn't it? | 0:12:00 | 0:12:02 | |
Yeah, these are in season for about four or five weeks | 0:12:02 | 0:12:04 | |
this time of year and they just taste magnificent. | 0:12:04 | 0:12:06 | |
So it's a spring white truffle. On they go like so. | 0:12:06 | 0:12:09 | |
And that is our full English breakfast. | 0:12:09 | 0:12:12 | |
So, a promising social star. | 0:12:14 | 0:12:16 | |
Have a go at that at home. | 0:12:17 | 0:12:18 | |
You get to try it. | 0:12:24 | 0:12:25 | |
-One between four, is it? -Yes. | 0:12:27 | 0:12:29 | |
-Dive into that, then. -Shall I pass it on? | 0:12:29 | 0:12:33 | |
-No! You've got to try it. -Really? All right, OK. | 0:12:33 | 0:12:37 | |
Tell us what you think. This is on your tasting menu as well. | 0:12:37 | 0:12:40 | |
-It's on the tasting menu, a smaller version. -Yeah, right. | 0:12:40 | 0:12:43 | |
-Oh, that's incredibly softly poached. -Yeah. | 0:12:43 | 0:12:46 | |
These are becoming more and more popular, I have to say, | 0:12:46 | 0:12:48 | |
but people have got to know what to do with them, | 0:12:48 | 0:12:50 | |
-that's the problem. -Yeah. | 0:12:50 | 0:12:52 | |
-Is that a good egg? -It's a good egg. | 0:12:55 | 0:12:57 | |
Worth £1,000? | 0:12:57 | 0:12:59 | |
-I'd pay a grand for that. -There you go, OK! | 0:12:59 | 0:13:02 | |
Even though he said he'd play a grand for it, | 0:13:07 | 0:13:09 | |
I'm not sure Rhod's convinced on Jason's egg. | 0:13:09 | 0:13:11 | |
But what an incredible breakfast and a great start to the show. | 0:13:11 | 0:13:14 | |
Coming up, Katherine Ryan is served an unusual mix of sweet and savoury | 0:13:14 | 0:13:18 | |
as she tucks into fig tarte Tatin with confit honeyed duck. | 0:13:18 | 0:13:21 | |
But first, it's over to Rick Stein, who's in Croatia sampling the | 0:13:21 | 0:13:24 | |
local lamb before giving his take on a traditional Croatian pot roast. | 0:13:24 | 0:13:28 | |
Not very far from Split, up in the mountains, | 0:13:32 | 0:13:34 | |
there's a village called Zrnovnica. I hope I've said that right. | 0:13:34 | 0:13:38 | |
It's a very special place because there's a little | 0:13:38 | 0:13:41 | |
tavern there that's renowned for its roast lamb. | 0:13:41 | 0:13:44 | |
What I've discovered about this restaurant right up | 0:13:46 | 0:13:49 | |
in the mountains, a bit of a local secret where they do fantastic lamb. | 0:13:49 | 0:13:53 | |
Apparently, if you haven't tasted the lamb, you haven't lived. | 0:13:54 | 0:13:57 | |
Now, the thing is that the guy that owns the restaurant | 0:13:58 | 0:14:01 | |
doesn't want us to be there. | 0:14:01 | 0:14:03 | |
He's got 26 lambs to roast today, so the last thing | 0:14:03 | 0:14:08 | |
he wants is a blinking camera crew getting in the way. | 0:14:08 | 0:14:12 | |
But we really want to see this being cooked and he does it in two ways, | 0:14:12 | 0:14:16 | |
first of all on a spit, but the way that really | 0:14:16 | 0:14:19 | |
interests me is under a lid called a peka, | 0:14:19 | 0:14:23 | |
a steel lid which he covers in coal, | 0:14:23 | 0:14:26 | |
and apparently that makes the lamb really crisp and golden. | 0:14:26 | 0:14:31 | |
I can't wait. | 0:14:32 | 0:14:33 | |
-Hi. -This is my father, Dondo. | 0:14:40 | 0:14:43 | |
-Very nice to meet you. Dondo. -Yes. -Good, let's have a look. | 0:14:43 | 0:14:46 | |
THEY SPEAK CROATIAN | 0:14:46 | 0:14:49 | |
Good Lord! | 0:14:53 | 0:14:54 | |
God, that is fantastic. | 0:14:56 | 0:14:57 | |
I've just been thinking about this ever since I got off the boat. | 0:14:57 | 0:15:00 | |
Gosh, it's making me... | 0:15:00 | 0:15:02 | |
For me, the more rugged the cooking, the better a lamb, | 0:15:03 | 0:15:06 | |
and this is sensational. It's going to be absolutely lovely. | 0:15:06 | 0:15:11 | |
I can't talk any more, I can't see! | 0:15:12 | 0:15:15 | |
It's simply cooked with onion, carrots, salt aplenty, pepper | 0:15:17 | 0:15:22 | |
and potatoes, a lot of those well seasoned, plus lard, and that's it. | 0:15:22 | 0:15:27 | |
And then, well, words fail me, largely because of the smoke intake. | 0:15:30 | 0:15:34 | |
But, look, anyone who likes a good pot roast will love this. | 0:15:34 | 0:15:38 | |
He's just put the... Excuse me. | 0:15:42 | 0:15:44 | |
He's just put the dish on the hot surface there, | 0:15:44 | 0:15:47 | |
covered it with a lid and then he's putting hot coals all over the top. | 0:15:47 | 0:15:53 | |
So this is what's going to give it this lovely crisp finish, | 0:15:55 | 0:15:58 | |
golden crisp finish. | 0:15:58 | 0:15:59 | |
I love cooking this at home. | 0:16:08 | 0:16:10 | |
People say, "How do you cook that, Rick?" | 0:16:10 | 0:16:12 | |
I say, "Well, I discovered a secret from the shepherds | 0:16:12 | 0:16:15 | |
"of the Mosor Mountains in Croatia." | 0:16:15 | 0:16:18 | |
It's timeless. | 0:16:18 | 0:16:19 | |
Thank you very much. | 0:16:22 | 0:16:24 | |
-Is that all for me? -Yeah. It is. | 0:16:24 | 0:16:27 | |
No, it's not, it's for the crew, too. | 0:16:27 | 0:16:31 | |
But I get the best bits. | 0:16:31 | 0:16:33 | |
Well, here we go. | 0:16:33 | 0:16:34 | |
I've been watching this being prepared | 0:16:34 | 0:16:36 | |
and the bit I love the best is the skin. | 0:16:36 | 0:16:39 | |
That's simply the best piece of roast lamb I've ever tasted. | 0:16:45 | 0:16:49 | |
I mean, it's not just about the quality of the lamb, | 0:16:49 | 0:16:51 | |
it's very young lamb, so it's sweet, it's very nicely seasoned. | 0:16:51 | 0:16:55 | |
But it's the smoke, it just tastes of wood. It is sensational. | 0:16:55 | 0:17:01 | |
And they serve the lamb with these lovely spring onions which | 0:17:01 | 0:17:03 | |
you dip in salt, eat some of the lamb and then eat a bit of onion. | 0:17:03 | 0:17:07 | |
Mm. | 0:17:09 | 0:17:10 | |
This is pasticada, pot-roasted beef with prunes and a few figs. | 0:17:17 | 0:17:23 | |
Pasticada, it's Croatia's favourite dish. | 0:17:26 | 0:17:30 | |
It's their national dish, | 0:17:30 | 0:17:31 | |
it's their homesick dish, you know, the one you sort of think, | 0:17:31 | 0:17:34 | |
"What would I give for some roast beef or some fish and chips?" | 0:17:34 | 0:17:38 | |
Well, if you're Croatian, "What would I give for a nice pasticada?" | 0:17:38 | 0:17:42 | |
Well, I'm larding this piece of beef with garlic for flavour | 0:17:44 | 0:17:48 | |
and bacon for fat because as it cooks, | 0:17:48 | 0:17:51 | |
it cooks over a long time, I don't want it to dry out. | 0:17:51 | 0:17:54 | |
I'm pleased that larding is over. | 0:17:59 | 0:18:01 | |
I'm now adding about 60ml of red wine vinegar | 0:18:01 | 0:18:05 | |
and I'm going to leave that to marinade for a couple of hours. | 0:18:05 | 0:18:09 | |
Then, in a hot pan, a really hot pan with olive oil, | 0:18:09 | 0:18:12 | |
I'm searing the beef to give it a bit of colour, | 0:18:12 | 0:18:15 | |
and I think searing meat enhances the flavour, too. | 0:18:15 | 0:18:18 | |
That beef has got a lovely colour on it now. | 0:18:21 | 0:18:23 | |
And you can see my larding there, | 0:18:23 | 0:18:26 | |
so in there, with all these lovely vegetables - | 0:18:26 | 0:18:28 | |
tomato, carrot, onion, celery - | 0:18:28 | 0:18:32 | |
and I'll just get some herbs, | 0:18:32 | 0:18:34 | |
some rosemary and bay leaf to put on the top there, that will | 0:18:34 | 0:18:38 | |
smell really nice as it's cooking, and a deep, dark Greek red wine. | 0:18:38 | 0:18:43 | |
If I was in Croatia I'd be using Dingac, which is really dark red, | 0:18:43 | 0:18:49 | |
that's very important in this dish, and lots of it. | 0:18:49 | 0:18:52 | |
So, now into a moderate oven, about 170, 180 degrees, | 0:18:56 | 0:19:01 | |
for about one hour. And then I'm going to take the lid off | 0:19:01 | 0:19:05 | |
and add the fruit. There we go. | 0:19:05 | 0:19:07 | |
That's looking quite nice. Now to add the fruit. | 0:19:08 | 0:19:11 | |
So, apple, prunes and figs. | 0:19:11 | 0:19:13 | |
This is a dish, I think, where east meets west. | 0:19:18 | 0:19:21 | |
Using meat and sweet things together, | 0:19:21 | 0:19:24 | |
it goes back centuries, and pasticada is sweet, fruity stew. | 0:19:24 | 0:19:30 | |
Actually, it just means "stew from the pastures". | 0:19:30 | 0:19:33 | |
I'm back in the oven now for about another 45 minutes. | 0:19:39 | 0:19:42 | |
Well, this is a bit tense for me | 0:19:54 | 0:19:56 | |
because I have had not much luck with these long slow-cooked | 0:19:56 | 0:19:59 | |
pieces of beef, they've always been a bit dry. | 0:19:59 | 0:20:02 | |
Actually, this one's looking not too bad. | 0:20:03 | 0:20:06 | |
I'm pleased that I chose the chuck joint. | 0:20:06 | 0:20:09 | |
Yes, I like the look of that. | 0:20:09 | 0:20:11 | |
And this is a lot better. | 0:20:18 | 0:20:19 | |
I mean, this looks absolutely lovely - the juice, the fruit, | 0:20:19 | 0:20:23 | |
you can see the figs, the prunes, the apple, the onion. | 0:20:23 | 0:20:26 | |
And now some gnocchi just to complete the dish. | 0:20:28 | 0:20:30 | |
Fab. | 0:20:33 | 0:20:34 | |
Great stuff, and that dish looked really interesting. | 0:20:39 | 0:20:41 | |
Prunes and figs are available all year round, of course, | 0:20:41 | 0:20:44 | |
and these days there's lots of different recipes | 0:20:44 | 0:20:46 | |
you can do with them. I'm going to show you a variant | 0:20:46 | 0:20:48 | |
on a classic, really, a classic tarte Tatin, | 0:20:48 | 0:20:50 | |
which is a classic apple tart which was invented by the Tatin sisters. | 0:20:50 | 0:20:55 | |
It was actually invented... | 0:20:55 | 0:20:56 | |
They made a tart, they brought it out of the oven, | 0:20:56 | 0:21:00 | |
it fell onto the floor, and ten-second rule, picked it up, | 0:21:00 | 0:21:03 | |
turned it over, served it, | 0:21:03 | 0:21:04 | |
and that's where the tarte Tatin was invented. | 0:21:04 | 0:21:06 | |
An upside-down apple tart, the only one that you can make like that. | 0:21:06 | 0:21:09 | |
So, I'm going to make it out of figs, really, | 0:21:09 | 0:21:11 | |
but you start to off with sugar and you make a caramel in a pan, | 0:21:11 | 0:21:14 | |
and then we're going to add a bit of butter to that | 0:21:14 | 0:21:17 | |
and make this into a classic little tarte Tatin with puff pastry. | 0:21:17 | 0:21:20 | |
With this tarte Tatin, I'm going to serve it with a confit of duck, | 0:21:20 | 0:21:23 | |
which is in here, which is duck legs. | 0:21:23 | 0:21:25 | |
Confit means a little bit of salt, | 0:21:25 | 0:21:27 | |
particularly where duck is concerned, | 0:21:27 | 0:21:29 | |
but then it's then cooked in duck fat, which this is, all right? | 0:21:29 | 0:21:33 | |
So you basically just immerse it in duck fat, | 0:21:33 | 0:21:36 | |
that's the confit side of it, and you get this amazing flavour. | 0:21:36 | 0:21:39 | |
We just drizzle that with some honey and I'm going to roast that | 0:21:39 | 0:21:41 | |
in the oven and I'm going to serve this with some lentils over the top. | 0:21:41 | 0:21:45 | |
Now, I don't know where to start, really, about your career. | 0:21:45 | 0:21:48 | |
But let's talk about the tour first of all, | 0:21:48 | 0:21:50 | |
because you're about to embark on your third tour. | 0:21:50 | 0:21:52 | |
-So tell us about that. It's exciting. -Yeah. | 0:21:52 | 0:21:54 | |
-Three tours down. -Oh, it's great. | 0:21:54 | 0:21:56 | |
So, I love travelling the UK, I think | 0:21:56 | 0:21:58 | |
comedy is a conversation and I like to meet people | 0:21:58 | 0:22:01 | |
and chat to them and get to see all kinds of places. | 0:22:01 | 0:22:05 | |
You have a beautiful country, you really do. | 0:22:05 | 0:22:07 | |
This one's called Kathbum, which is what my family called me growing up. | 0:22:07 | 0:22:11 | |
-Right. -It's also just kind of a cool name, Kathbum. | 0:22:11 | 0:22:14 | |
So, what's different about this tour than the others, really? | 0:22:14 | 0:22:17 | |
-People come to this one. -Right! LAUGHTER | 0:22:17 | 0:22:20 | |
This one is introspective. | 0:22:20 | 0:22:22 | |
It's about my life and going back home, | 0:22:22 | 0:22:25 | |
but it's also the same stuff that I've been | 0:22:25 | 0:22:28 | |
doing on television in the UK, which is celebrity stuff, | 0:22:28 | 0:22:31 | |
pop culture references, just jokes, being a little bit mean | 0:22:31 | 0:22:35 | |
but always on the right side of wrong, I think. | 0:22:35 | 0:22:38 | |
It seems to me that, as comedians, you do the hard work, | 0:22:38 | 0:22:41 | |
and you spend a lot of time in the pubs in town, in London. | 0:22:41 | 0:22:45 | |
Came over, what, ten years ago now? | 0:22:45 | 0:22:47 | |
I've been in the UK for ten years, nearly. | 0:22:47 | 0:22:49 | |
So you've done the grounding. | 0:22:49 | 0:22:50 | |
But what was that like, really, particularly as a female comedian? | 0:22:50 | 0:22:53 | |
Because the timing was absolutely perfect for you, really. | 0:22:53 | 0:22:56 | |
You mustn't have known that back then. | 0:22:56 | 0:22:57 | |
Yeah, I really think if you've been doing comedy, | 0:22:57 | 0:23:00 | |
especially if you are a lady, at this time it's almost like | 0:23:00 | 0:23:03 | |
the .com boom where all of a sudden everybody was on the internet. | 0:23:03 | 0:23:07 | |
All of a sudden, people are like, "Oh, women are funny. | 0:23:07 | 0:23:10 | |
"Isn't it adorable that they are realising that?" | 0:23:10 | 0:23:12 | |
But, um... It's great. It's done me a lot of favours too. | 0:23:12 | 0:23:17 | |
I like being different. I have an accent in this country. | 0:23:17 | 0:23:20 | |
Did that help you when it comes to do comedy? Does that help at all? | 0:23:20 | 0:23:25 | |
Maybe. Who knows if I'm funny at all, | 0:23:25 | 0:23:27 | |
or if I just sound like a monkey. | 0:23:27 | 0:23:28 | |
-I don't know. I don't care. -But... | 0:23:28 | 0:23:31 | |
Is there such a thing, is it as big as it is in Canada, | 0:23:31 | 0:23:34 | |
where you're from? | 0:23:34 | 0:23:35 | |
I mean, in my own personal experience, | 0:23:35 | 0:23:37 | |
which is not great, because I've been away for so long, | 0:23:37 | 0:23:40 | |
I found that there weren't as many comedy clubs | 0:23:40 | 0:23:43 | |
for people starting out. | 0:23:43 | 0:23:44 | |
Here in the UK, it's such a pub culture, | 0:23:44 | 0:23:47 | |
and people pay to see live music and art, | 0:23:47 | 0:23:49 | |
and the spoken word and comedy, | 0:23:49 | 0:23:51 | |
so when you are starting, | 0:23:51 | 0:23:52 | |
you can do a gig every single night of the week. | 0:23:52 | 0:23:55 | |
And that's how you get better. | 0:23:55 | 0:23:56 | |
But do you find the audience is very different? | 0:23:56 | 0:23:58 | |
Because there is, you know, particularly... | 0:23:58 | 0:24:01 | |
How do you find that? The North and South? Do you find that? | 0:24:01 | 0:24:03 | |
-Do you have to adapt and change? -I love the North. No, I mean... | 0:24:03 | 0:24:07 | |
My show is my show, and the people who like it kind of find me. | 0:24:07 | 0:24:10 | |
And they're so friendly in the North. They are more Canadian. | 0:24:10 | 0:24:14 | |
They're happy to see you. | 0:24:14 | 0:24:15 | |
They're happy that you have come to see them. | 0:24:15 | 0:24:18 | |
I love London audiences too. I mean, I just love living over here. | 0:24:18 | 0:24:22 | |
-I have a British mum. -Yeah? | 0:24:22 | 0:24:24 | |
I'm really lucky that I moved here | 0:24:24 | 0:24:26 | |
and became a British comic, really. | 0:24:26 | 0:24:28 | |
Because, I mean, when you speak to comedians, | 0:24:28 | 0:24:30 | |
it's kind of something that they've wanted to do. | 0:24:30 | 0:24:32 | |
But for you, you did it, I don't suppose you realised that | 0:24:32 | 0:24:34 | |
because you did a Jack-of-all-trades when you were younger, didn't you? | 0:24:34 | 0:24:37 | |
-I did. -Right. | 0:24:37 | 0:24:39 | |
-I mean, I went to uni because that's a responsible thing to do. -Yeah. | 0:24:39 | 0:24:43 | |
And I just grew up in this household where | 0:24:43 | 0:24:47 | |
I had really cool powerful women. My mum and my grandma and everybody. | 0:24:47 | 0:24:50 | |
It never even occurred to me that there were things | 0:24:50 | 0:24:53 | |
that would be more difficult than other things for me to do. | 0:24:53 | 0:24:56 | |
So for a while, I wanted to be a doctor, | 0:24:56 | 0:24:58 | |
and I was really academic in school, and then, for a while, | 0:24:58 | 0:25:01 | |
I was a presenter, and then I worked in restaurants | 0:25:01 | 0:25:03 | |
and I... | 0:25:03 | 0:25:04 | |
I just... | 0:25:04 | 0:25:06 | |
It never occurred to me that I couldn't or shouldn't be a comedian. | 0:25:06 | 0:25:09 | |
Because you worked in a very... | 0:25:09 | 0:25:10 | |
You mentioned restaurants, | 0:25:10 | 0:25:12 | |
you worked in a very famous American restaurant chain. | 0:25:12 | 0:25:14 | |
-Is it too early to say Hooters? -No, it's fine. -I worked at Hooters. | 0:25:14 | 0:25:19 | |
-I've been there. -How did you like it? | 0:25:19 | 0:25:21 | |
I only went 16 times, but it's... | 0:25:21 | 0:25:23 | |
Yeah. | 0:25:23 | 0:25:25 | |
-Apparently... -Just doing research. -Amazing chicken wings. | 0:25:25 | 0:25:29 | |
-Great chicken wings. -Do you know what? | 0:25:29 | 0:25:31 | |
It is a family restaurant, kids eat free on weekends, | 0:25:31 | 0:25:33 | |
and I was going to uni, I was doing a ton of things, | 0:25:33 | 0:25:37 | |
and I met a lot of really cool people working there. | 0:25:37 | 0:25:39 | |
A lot of really strong women. | 0:25:39 | 0:25:40 | |
Not the kind that you would think, maybe, stereotypically worked there. | 0:25:40 | 0:25:43 | |
You say it as well, but I was reading about you last night. | 0:25:43 | 0:25:46 | |
You owe that place a lot, | 0:25:46 | 0:25:47 | |
not just in terms of, it must be great, | 0:25:47 | 0:25:50 | |
because of the stuff that you can pick up in terms of your material | 0:25:50 | 0:25:53 | |
-for comedy... -Yeah. -..but also your health as well. | 0:25:53 | 0:25:55 | |
One of the girls working there who was studying to be a doctor, | 0:25:55 | 0:25:58 | |
we were all in uni, she looked at my leg and she was like, | 0:25:58 | 0:26:01 | |
"Oh, you know, you need to get that mole removed." | 0:26:01 | 0:26:03 | |
And I was like, "No, I don't." She said, "Yeah, that mole is bad." | 0:26:03 | 0:26:06 | |
And it turned out to be like stage II melanoma, | 0:26:06 | 0:26:10 | |
so had I not been in orange hot pants, | 0:26:10 | 0:26:13 | |
let it be a lesson to everyone who is thinking about orange hot pants. | 0:26:13 | 0:26:16 | |
-They could save your life. -Yeah. | 0:26:16 | 0:26:18 | |
So you are doing the tour, you are about to embark on it now. | 0:26:18 | 0:26:21 | |
But also, you're about to embark on something very different, | 0:26:21 | 0:26:24 | |
something that I actually love watching as well, darts. | 0:26:24 | 0:26:27 | |
So tell us about that. You must be excited about it. | 0:26:27 | 0:26:29 | |
Well, I love Comic Relief, and Sport Relief, | 0:26:29 | 0:26:32 | |
this year they asked me to participate in | 0:26:32 | 0:26:34 | |
Let's Play Darts For Sport Relief. | 0:26:34 | 0:26:36 | |
It's something that I wanted to learn about | 0:26:36 | 0:26:38 | |
and get involved in, and I got to meet the professionals | 0:26:38 | 0:26:41 | |
and some other comedians, and some celebs, | 0:26:41 | 0:26:43 | |
and it was really competitive. | 0:26:43 | 0:26:45 | |
-Really, really, really fun. -But you found yourself... | 0:26:45 | 0:26:49 | |
-I was watching a little clip of it. You're pretty good at it. -Yeah. | 0:26:49 | 0:26:52 | |
-Well, it's not that hard. -Right. LAUGHTER | 0:26:52 | 0:26:55 | |
The bull's-eye, straight in the bull's-eye. | 0:26:56 | 0:26:58 | |
-Yeah, I did that for you. -Right, OK. | 0:26:58 | 0:27:01 | |
-How many shots did that take to get right? -That was my first short. | 0:27:01 | 0:27:04 | |
-Oh, it was your first shot? -Went downhill from there. -Oh, right, OK. | 0:27:04 | 0:27:07 | |
I think it was cool working with Andy Fordham | 0:27:07 | 0:27:09 | |
who is the world champion. | 0:27:09 | 0:27:11 | |
He was so lovely. I mean, these were just the loveliest people. | 0:27:11 | 0:27:15 | |
You won't remember a show... | 0:27:15 | 0:27:16 | |
-You won't remember a show called Bullseye, do you? -No. | 0:27:16 | 0:27:19 | |
I know, because you're into the technology and your tweeting | 0:27:19 | 0:27:22 | |
-and everything else. -I do. | 0:27:22 | 0:27:23 | |
You need to finish this and Google Bullseye. | 0:27:23 | 0:27:25 | |
-It was the greatest darts show ever. -OK. | 0:27:25 | 0:27:28 | |
-Ever! -So it's like, I've heard it's like a quiz, but it's darts. | 0:27:28 | 0:27:32 | |
It's more than a quiz. It, it... | 0:27:32 | 0:27:34 | |
It's the greatest, | 0:27:34 | 0:27:36 | |
I think it's actually the greatest programme ever. | 0:27:36 | 0:27:38 | |
-Ever? -Ever. Ever. | 0:27:38 | 0:27:39 | |
Could you incorporate an element of Bullseye into Saturday Kitchen, | 0:27:39 | 0:27:43 | |
-do you think? -I've actually got... | 0:27:43 | 0:27:45 | |
They have this thing called a Bendy Bully which I've got at home. | 0:27:45 | 0:27:48 | |
I've got an original Bendy Bully. That was what... | 0:27:48 | 0:27:52 | |
I think you got it when you didn't win. | 0:27:52 | 0:27:54 | |
If you did win, it was always something random. | 0:27:54 | 0:27:57 | |
-Like a boat, and you lived about 300 miles away from the sea. -Ah-ha. | 0:27:57 | 0:28:00 | |
It was always something like that, but you'd need to watch it. | 0:28:00 | 0:28:02 | |
Look, your little tarte Tatin here. | 0:28:02 | 0:28:04 | |
So this is your little fig tarte Tatin. | 0:28:04 | 0:28:06 | |
All I've done with that, is you've got the caramel in here, | 0:28:06 | 0:28:08 | |
the figs, the puff pastry, you encase it like that. | 0:28:08 | 0:28:10 | |
You can allow those to cool and then cook them from cold. | 0:28:10 | 0:28:13 | |
And then, basically, just pop them out | 0:28:13 | 0:28:16 | |
and you've got this amazing little tarte Tatin. | 0:28:16 | 0:28:19 | |
-So it just goes to show, you can make a mistake, and be a hero. -Yeah. | 0:28:19 | 0:28:23 | |
-You drop something on the floor. -Exactly. | 0:28:23 | 0:28:25 | |
-Which happens quite a lot on the show. -Yeah, me too. | 0:28:25 | 0:28:27 | |
And then you've got the lovely duck here. | 0:28:27 | 0:28:29 | |
But I've got this sauce, now, this is the lentils I've got in here. | 0:28:29 | 0:28:32 | |
A little bit of veg. We've got the sauce in there as well. | 0:28:32 | 0:28:34 | |
-A tiny bit more sauce, we'll put in. -I love lentils. | 0:28:34 | 0:28:38 | |
-And then a bit of seasoning. -Mm-hm. -Salt. | 0:28:38 | 0:28:40 | |
When you're doing the lentils, particularly with the duck, | 0:28:40 | 0:28:43 | |
because the duck has got a little bit of fat in it, you put - | 0:28:43 | 0:28:45 | |
this is a good tip - sherry vinegar. | 0:28:45 | 0:28:47 | |
A tiny bit of sherry vinegar. | 0:28:47 | 0:28:50 | |
And it must be sherry vinegar. Not malt vinegar. | 0:28:50 | 0:28:52 | |
But you put a little bit of sherry vinegar in it. | 0:28:52 | 0:28:54 | |
You put the lentils all the way around. | 0:28:54 | 0:28:56 | |
-On the dessert?! -It's not a dessert. | 0:28:56 | 0:28:59 | |
It can be a dessert, if you wish. | 0:28:59 | 0:29:00 | |
LAUGHTER | 0:29:00 | 0:29:02 | |
Isn't tarte Tatin like a tart? | 0:29:02 | 0:29:04 | |
-Yeah, it is. -It's a duck, sort of sweet and... | 0:29:04 | 0:29:07 | |
Is this one of those things where you guys put steak in pie | 0:29:07 | 0:29:09 | |
and all that nonsense? | 0:29:09 | 0:29:10 | |
-This is exactly that, yeah. -Oh, good. -Yeah. | 0:29:10 | 0:29:13 | |
And then... | 0:29:13 | 0:29:14 | |
I was thinking that actually, yes, | 0:29:14 | 0:29:16 | |
-you could actually put just a scoop of ice cream on it. -Oh, my. | 0:29:16 | 0:29:19 | |
-But then, this is your duck leg. -That looks so good. | 0:29:19 | 0:29:22 | |
This is delicious, | 0:29:22 | 0:29:23 | |
which is basically anything that is cooked in duck fat for three hours. | 0:29:23 | 0:29:28 | |
Especially if that duck has never been fed any bread, | 0:29:28 | 0:29:30 | |
-and he gets really healthy seeds in his life. -There you go. | 0:29:30 | 0:29:33 | |
-This is your honey roasted duck confit... -Thank you. | 0:29:33 | 0:29:36 | |
With fig tarte Tatin. | 0:29:36 | 0:29:37 | |
-So I just get to have it? -Yeah, just you. -Oh, thanks. | 0:29:37 | 0:29:40 | |
-OK, I'll try it really quick. Try the lentils. -Tell us what you think. | 0:29:40 | 0:29:43 | |
So when does the tour start? Before you take a mouthful. | 0:29:43 | 0:29:45 | |
I've been on tour, it's started, | 0:29:45 | 0:29:47 | |
and it's going on until the 21st of May. | 0:29:47 | 0:29:49 | |
-I am at the Hammersmith Apollo. -Best of luck with that. | 0:29:49 | 0:29:52 | |
-So that will be fun. -Thank you. | 0:29:52 | 0:29:54 | |
I love lentils. I knew that. | 0:29:54 | 0:29:57 | |
-Really delicious. -Try that duck. | 0:29:57 | 0:29:59 | |
-It basically just melts in the mouth. It's amazing. -Oh, my gosh. | 0:29:59 | 0:30:02 | |
You can actually buy that duck already done as well. | 0:30:02 | 0:30:04 | |
You can actually buy it in jars and tins, which is good stuff, | 0:30:04 | 0:30:07 | |
-and then you just cook it. -No. | 0:30:07 | 0:30:09 | |
-So good. -Happy with that? There you go. | 0:30:09 | 0:30:10 | |
The horror on Katherine's face there | 0:30:15 | 0:30:17 | |
when she saw a duck being put on top of her dessert. | 0:30:17 | 0:30:19 | |
But thankfully, she was won over in the end. | 0:30:19 | 0:30:22 | |
Now, it's over to Adriana Trigiani | 0:30:22 | 0:30:24 | |
who is cooking up an Italian treat | 0:30:24 | 0:30:26 | |
in the form of braciole. | 0:30:26 | 0:30:28 | |
Not only has she written seven bestselling novels, | 0:30:28 | 0:30:31 | |
but she is about to direct her first film. | 0:30:31 | 0:30:33 | |
And has just released a brand-new cookery book | 0:30:33 | 0:30:36 | |
full of classic Italian recipes from her New York childhood. | 0:30:36 | 0:30:40 | |
She has flown in from America especially for us. | 0:30:40 | 0:30:42 | |
And it's brilliant to have her on Saturday Kitchen. | 0:30:42 | 0:30:45 | |
-It's Adriana Trig-giani. Trig-giani? -Tri-jani. Tri-jani. | 0:30:45 | 0:30:48 | |
OK, first things... | 0:30:48 | 0:30:49 | |
What are we cooking? | 0:30:49 | 0:30:51 | |
OK, first, a little safety. I have a four-year-old moved those. | 0:30:51 | 0:30:54 | |
-Don't hang your handles over. Or the kids... -OK. Fire away. | 0:30:54 | 0:30:58 | |
-What are we cooking then? -We are making braciole, | 0:30:58 | 0:31:01 | |
and braciole is basically a pesto-infused meat roll | 0:31:01 | 0:31:05 | |
that we make in a classic tomato sauce. Yeah | 0:31:05 | 0:31:08 | |
And then we slice it thinly, | 0:31:08 | 0:31:09 | |
and we're going to make some blood oranges | 0:31:09 | 0:31:11 | |
and a Venetian salad that my grandmother really served | 0:31:11 | 0:31:14 | |
-with practically every meal. -And this is in your book as well? | 0:31:14 | 0:31:17 | |
This is in my book. First thing, get that meat nice and... | 0:31:17 | 0:31:21 | |
-What cut of meat is this? -Well... -Sirloin. -I think this is a sirloin. | 0:31:21 | 0:31:25 | |
-Yeah. -And we have been hitting it all day. So it's in good shape. | 0:31:25 | 0:31:29 | |
We just pretend that, you know, it is somebody we don't like. | 0:31:29 | 0:31:32 | |
All right, now... I'd like you to take these, this is parsley. | 0:31:32 | 0:31:36 | |
Yeah. | 0:31:36 | 0:31:37 | |
-And basil. We say bay-sil. -Well, you know. Basil. -Basil. -OK. | 0:31:37 | 0:31:41 | |
So go ahead, if you would chop that up really fine for me | 0:31:41 | 0:31:45 | |
-and put that here. And this is breadcrumb. -Yeah. | 0:31:45 | 0:31:49 | |
-If you wouldn't mind. -Fresh breadcrumbs? | 0:31:49 | 0:31:50 | |
Yeah, fresh breadcrumbs. | 0:31:50 | 0:31:52 | |
And... | 0:31:52 | 0:31:53 | |
-Parmesan cheese. -Yeah. -It's beautiful. | 0:31:53 | 0:31:55 | |
-And that goes in here too. -Lovely. -You know what? I can help. | 0:31:55 | 0:31:58 | |
That's all right. I'll keep going. You're all right. | 0:31:58 | 0:32:00 | |
Really? You're not going so fast. Let me help you. | 0:32:00 | 0:32:02 | |
LAUGHTER | 0:32:02 | 0:32:04 | |
-You're a little slow. -I'm going a quick as I can. | 0:32:04 | 0:32:06 | |
-Well, it's not fast enough, James. -All right, OK. | 0:32:06 | 0:32:08 | |
OK? It's a show. Here we go. | 0:32:08 | 0:32:10 | |
You know why Italian girls can cook? Why's that? | 0:32:10 | 0:32:13 | |
Well, they want to keep their men faithful. | 0:32:13 | 0:32:16 | |
So they really learn how to do this. | 0:32:16 | 0:32:18 | |
At least we know if we cook well, | 0:32:18 | 0:32:20 | |
we can keep them home one night a week. | 0:32:20 | 0:32:22 | |
LAUGHTER | 0:32:22 | 0:32:23 | |
-You know. Are you married, James? -I'm not married, no. -You're not?! | 0:32:23 | 0:32:26 | |
-No. -You are such a catch, why aren't you married? | 0:32:26 | 0:32:29 | |
-Oh, I just run. -You just run? -Yeah. I run very quickly. | 0:32:29 | 0:32:33 | |
In the opposite direction. | 0:32:33 | 0:32:35 | |
-When somebody mentions marriage, I'm off. -Really? -Yeah. | 0:32:35 | 0:32:37 | |
Well, you should change that because it would be nice to see if you... | 0:32:37 | 0:32:42 | |
-You should read some of our tabloid newspapers. -Sh! -Really? | 0:32:42 | 0:32:47 | |
A man that can cook? | 0:32:47 | 0:32:48 | |
It's the greatest thing in the world. | 0:32:48 | 0:32:50 | |
-OK, what have you got in there? You've got the cheese. -Yes, cheese. | 0:32:50 | 0:32:53 | |
-Right, how many cloves of garlic do you want? -You know what, guys? | 0:32:53 | 0:32:56 | |
Just put olive oil in. I'm kind of liberal with it, because I love it. | 0:32:56 | 0:32:58 | |
-Right. -Then I use my hands. OK, go ahead, you're doing great. | 0:32:58 | 0:33:01 | |
-Thank you very much. -OK, now it's like you're in a kitchen. | 0:33:01 | 0:33:04 | |
OK, take off your wedding rings, | 0:33:04 | 0:33:05 | |
the world's tiniest handcuffs. And then just get in here. | 0:33:05 | 0:33:08 | |
LAUGHTER | 0:33:08 | 0:33:09 | |
-See what I mean? -I know. -See what I mean? | 0:33:09 | 0:33:12 | |
Be very... Folks at home, be very liberal with this. | 0:33:13 | 0:33:17 | |
I like it really stuffed well, and I also love, as an extra, | 0:33:17 | 0:33:21 | |
sometimes, if you feel like it, pignole nuts. | 0:33:21 | 0:33:23 | |
But we did it sort of simply. | 0:33:23 | 0:33:24 | |
-Then you roll... -Pignole nuts? | 0:33:24 | 0:33:26 | |
Yeah, then you roll... | 0:33:26 | 0:33:27 | |
..these bundles, OK? You roll them like this. | 0:33:29 | 0:33:32 | |
And then you take two strings... | 0:33:32 | 0:33:33 | |
Oh. | 0:33:36 | 0:33:37 | |
LAUGHTER | 0:33:37 | 0:33:39 | |
It's really fine. It doesn't matter. It doesn't matter. | 0:33:39 | 0:33:43 | |
But if you're going to do the breadcrumbs like this, | 0:33:43 | 0:33:45 | |
-then I would do this. If you forget. -That's all right. -Just make it wet. | 0:33:45 | 0:33:49 | |
-OK? -They'll be fine like that. -They're going to be delicious. | 0:33:49 | 0:33:52 | |
It smells great. So then you roll them... | 0:33:52 | 0:33:54 | |
-Just like so. -Look at that. Now, this is a very traditional Italian? | 0:33:56 | 0:34:01 | |
-Or Italian-New York? -You know what? This is Barese. | 0:34:01 | 0:34:04 | |
You know, there is all different parts of Italy and lately, | 0:34:04 | 0:34:07 | |
what has gotten hot, is the area on the Adriatic Puglia. | 0:34:07 | 0:34:11 | |
And this is, um... | 0:34:11 | 0:34:14 | |
-This is a traditional peasant dish. -Yeah. | 0:34:15 | 0:34:17 | |
But you had this on fancy holidays. You didn't have this... | 0:34:17 | 0:34:19 | |
-You see, I'm a messy cook. You're not. -That's all right. | 0:34:19 | 0:34:22 | |
Look how neat it is here. | 0:34:22 | 0:34:23 | |
I feel bad, I'm going to have to stay and clean | 0:34:23 | 0:34:25 | |
-and then repaint the set. -LAUGHTER | 0:34:25 | 0:34:27 | |
OK, here we go. You just tie up these bundles. | 0:34:27 | 0:34:30 | |
-I'll look at that for you. -OK. | 0:34:30 | 0:34:31 | |
Now, you are going to cook them with the strings on them. | 0:34:31 | 0:34:33 | |
-What did you just find? -Nothing. -My ring? | 0:34:33 | 0:34:35 | |
It was just a little bit of Whitby Jet. That is what that was. | 0:34:35 | 0:34:37 | |
That is the sign of my husband's love, so I'll need that back. | 0:34:37 | 0:34:40 | |
-OK, now... -Right. | 0:34:40 | 0:34:42 | |
We take this out, | 0:34:42 | 0:34:44 | |
this is a pork bone that we just had to thicken up the sauce, OK? | 0:34:44 | 0:34:48 | |
Now, the sauce is... | 0:34:48 | 0:34:49 | |
What we've got here, you've got tomatoes or tom-ay-toes. | 0:34:49 | 0:34:51 | |
-Tom-ay-toes or tomatoes. -Puree. A bit of water. | 0:34:51 | 0:34:53 | |
What are the spices that you've got in here? | 0:34:53 | 0:34:55 | |
OK, they are Italian seasoning. | 0:34:55 | 0:34:57 | |
I see black pepper, I see oregano, and some garlic salt. | 0:34:57 | 0:35:00 | |
And, you know, when we wrote the cook book, | 0:35:00 | 0:35:02 | |
you know, I grew up in Big Stone Gap, Virginia, | 0:35:02 | 0:35:05 | |
and we were the only Italians, they called us I-talians. | 0:35:05 | 0:35:08 | |
So when we were there, | 0:35:08 | 0:35:10 | |
you couldn't get the New York Italian seasonings. | 0:35:10 | 0:35:13 | |
-"We" being your sister? -Yeah. -You wrote the book with? | 0:35:13 | 0:35:15 | |
My sisters and my mom. | 0:35:15 | 0:35:17 | |
-So we used sometimes the dry herbs... -And the book is called? | 0:35:17 | 0:35:22 | |
Look how nice and neat. Cooking With My Sisters. | 0:35:22 | 0:35:24 | |
Cooking With Your Sisters. There we go. | 0:35:24 | 0:35:25 | |
All right, look, you have a little thing here. | 0:35:25 | 0:35:27 | |
This will help me a little bit. | 0:35:27 | 0:35:28 | |
And then just bathe them in there and it cooks through. | 0:35:28 | 0:35:32 | |
-And you can do variations. -Yeah. -OK? | 0:35:32 | 0:35:35 | |
So if you like raisins, | 0:35:35 | 0:35:36 | |
the Sicilians will put raisins in this, which is delicious. | 0:35:36 | 0:35:40 | |
I've had it with aubergine once like that. | 0:35:40 | 0:35:41 | |
OK, you could, we never ate eggplant in our house, | 0:35:41 | 0:35:45 | |
which you call aubergine? | 0:35:45 | 0:35:47 | |
-Yeah. -Because it made my father sick. | 0:35:47 | 0:35:49 | |
So we never ever had eggplant. Cos, you know, | 0:35:49 | 0:35:51 | |
my father was the boss of the whole house. | 0:35:51 | 0:35:53 | |
Obviously, | 0:35:53 | 0:35:54 | |
if we didn't eat what he didn't want to eat, it didn't get eaten. | 0:35:54 | 0:35:57 | |
-OK. -OK. -Now over here... | 0:35:57 | 0:35:59 | |
They are done. They're gorgeous. We can cut them up. | 0:36:00 | 0:36:02 | |
Now, while you're doing that, I'll prepare the salad. | 0:36:02 | 0:36:05 | |
While you're doing that, I'll do that. | 0:36:05 | 0:36:07 | |
-Now, blood oranges? -Do you understand all this? -Yeah. | 0:36:07 | 0:36:10 | |
Because we were talking earlier, yeah, it's very simple. | 0:36:10 | 0:36:13 | |
-Well, the blood oranges, now, this is a Venetian thing. -Yeah. | 0:36:13 | 0:36:16 | |
See, my family is from four parts of Italy. | 0:36:16 | 0:36:19 | |
Now, the cuisine is very different in those areas, obviously. | 0:36:19 | 0:36:23 | |
But this blood orange... | 0:36:23 | 0:36:25 | |
..kind of salad, my grandmother, who's Venetian, | 0:36:26 | 0:36:29 | |
would serve with everything. | 0:36:29 | 0:36:31 | |
And it's very simple, but I've never seen it in a restaurant, | 0:36:31 | 0:36:36 | |
you know, we make it at home all the time. And it's very simple. | 0:36:36 | 0:36:39 | |
You peel and slice your blood oranges thin, | 0:36:39 | 0:36:42 | |
-and you can use a regular orange if you want to. -There you go. | 0:36:42 | 0:36:45 | |
And then you take a little pepper... I see a little grinder there. | 0:36:45 | 0:36:49 | |
Pepper there. OK. I'll just dress some leaves for you. | 0:36:49 | 0:36:52 | |
And really give it a nice dose of pepper, that's important. | 0:36:52 | 0:36:56 | |
And then you take the best olive oil you've got, | 0:36:56 | 0:36:59 | |
extra virgin is always good. And then you drizzle | 0:36:59 | 0:37:02 | |
over the top. | 0:37:02 | 0:37:04 | |
And you serve it at room temperature. That is important too. | 0:37:05 | 0:37:08 | |
You know, the Italians don't like anything cold. | 0:37:08 | 0:37:11 | |
You know, don't refrigerate your tomatoes, | 0:37:11 | 0:37:12 | |
-don't refrigerate your oranges. -I'll put that out. | 0:37:12 | 0:37:15 | |
Now I need to slice your lovely, delicious cooked beef. | 0:37:15 | 0:37:17 | |
I'll just dress my salad here. | 0:37:17 | 0:37:20 | |
There we go. A bit of that. | 0:37:20 | 0:37:22 | |
And all you do, see how the bundles have... They have cooked through. | 0:37:24 | 0:37:29 | |
-Yeah. They're nice and moist. -Delicious. -They look gorgeous. | 0:37:29 | 0:37:33 | |
And then you're going to snip that string off. | 0:37:33 | 0:37:36 | |
I think my great-aunt choked on the string once. | 0:37:36 | 0:37:39 | |
My sister was in charge and really messed it up. | 0:37:39 | 0:37:43 | |
So how long does that take to cook, roughly? | 0:37:44 | 0:37:46 | |
You're cooking goes for about, what? 15, 20 minutes? | 0:37:46 | 0:37:48 | |
That's right, something like that. | 0:37:48 | 0:37:50 | |
And your sauce, cook it longer. We cook our sauce for hours. | 0:37:50 | 0:37:53 | |
It could be cooking four hours. | 0:37:53 | 0:37:55 | |
-Easily. -So we need to snip off our... | 0:37:55 | 0:37:57 | |
-Give it a little snip. -..string. | 0:37:57 | 0:37:59 | |
-There is two of those on that one. -Hm-mm. | 0:37:59 | 0:38:02 | |
And see that cheese and that pesto? It all holds it all together. | 0:38:02 | 0:38:05 | |
They smell superb, I have to say. | 0:38:05 | 0:38:08 | |
You know what is so funny? | 0:38:08 | 0:38:09 | |
When you eat in restaurants, you never realise, really, | 0:38:09 | 0:38:13 | |
all that goes into this. Right? | 0:38:13 | 0:38:15 | |
And you do it so well, and you are neat as a pin, | 0:38:15 | 0:38:17 | |
I can't understand, you're so neat, why you are not married. OK. | 0:38:17 | 0:38:21 | |
LAUGHTER | 0:38:21 | 0:38:22 | |
-I mean, you're not the typical sloppy guy. -Aren't I? -No! | 0:38:22 | 0:38:25 | |
Because I'm too busy clearing up after you lot, that is what it is. | 0:38:25 | 0:38:28 | |
-There you can see it. -Look at that. -See that delicious filling there? | 0:38:30 | 0:38:34 | |
Adriana, that looks fantastic. | 0:38:34 | 0:38:36 | |
So remind us what that dish is again. | 0:38:36 | 0:38:38 | |
OK, this is called braciole. And this is the blood orange salad. | 0:38:38 | 0:38:43 | |
-You're a star. -Very simple. All the way from New York. | 0:38:43 | 0:38:46 | |
Lovely, lovely, lovely. A round of applause! | 0:38:50 | 0:38:52 | |
APPLAUSE | 0:38:52 | 0:38:53 | |
That's a first. Go on, then. Carry on. | 0:38:53 | 0:38:56 | |
I think they are just happy that I made it through. | 0:38:56 | 0:38:58 | |
-Well done, well done. -Grab a seat. | 0:38:58 | 0:38:59 | |
-Thank you. -I'll give you that. -Thank you. -You are getting fed today. | 0:38:59 | 0:39:03 | |
-I am. -Bet you can't wait till the end of this. | 0:39:03 | 0:39:06 | |
Dive in and tell us what you think. | 0:39:06 | 0:39:08 | |
The blood orange. Superb. Bang in season now as well. | 0:39:11 | 0:39:14 | |
Yeah. Perfect. | 0:39:14 | 0:39:15 | |
I think, with the orange and the tomato, | 0:39:15 | 0:39:17 | |
also a buffet is often finished, isn't it? | 0:39:17 | 0:39:19 | |
-With a little bit of citrus. -Exactly. | 0:39:19 | 0:39:21 | |
So the oranges work well with the tomato. | 0:39:21 | 0:39:23 | |
Mm. | 0:39:23 | 0:39:24 | |
Is that scrumptious? | 0:39:24 | 0:39:26 | |
I say, if you are a vegetarian, you just take that filling | 0:39:26 | 0:39:30 | |
and use a dense pasta like the bowties or the tagliatelle, | 0:39:30 | 0:39:34 | |
something thick, and you take that and you just make your pasta | 0:39:34 | 0:39:38 | |
and there is, like, secrets to making the pasta. | 0:39:38 | 0:39:41 | |
Don't ever rinse it. A lot of people do. | 0:39:41 | 0:39:43 | |
That ruins it. | 0:39:43 | 0:39:45 | |
Al dente, don't cook it too long, you sort of learn. | 0:39:45 | 0:39:48 | |
And you put it in the pan, and you cover it with cheese first... | 0:39:48 | 0:39:51 | |
Uh-huh. | 0:39:51 | 0:39:52 | |
So the cheese adheres, and then your olive oil, | 0:39:52 | 0:39:54 | |
and then put that filling on top of it. | 0:39:54 | 0:39:57 | |
-People will go crazy. -There you go. OK. | 0:39:57 | 0:39:58 | |
An incredible Italian dish there from Adriana, | 0:40:02 | 0:40:05 | |
but James certainly had his work cut out in the kitchen. | 0:40:05 | 0:40:08 | |
Now it's time to head over to Keith Floyd, | 0:40:08 | 0:40:11 | |
who's on his travels again with a trip to San Francisco. | 0:40:11 | 0:40:14 | |
Apart from the Golden Gate Bridge and Frisco Bay, | 0:40:15 | 0:40:18 | |
I knew little of the place, so I was anxious to get down to the Fisherman's Wharf | 0:40:18 | 0:40:21 | |
and see if it was all they've cracked it up to be. | 0:40:21 | 0:40:23 | |
So, hopping onto a cable car, | 0:40:23 | 0:40:25 | |
you trundle down the precipitous hills, | 0:40:25 | 0:40:27 | |
famous for car chases in countless cop movies, | 0:40:27 | 0:40:30 | |
heading for the Frisco Bay. Sorry, Otis. | 0:40:30 | 0:40:32 | |
Actually, Fisherman's Wharf was full of wonderful smells | 0:40:34 | 0:40:37 | |
of shellfish and prawns and clam chowder, | 0:40:37 | 0:40:39 | |
and the food here was fresh and honest. | 0:40:39 | 0:40:41 | |
However, I didn't think the authorities | 0:40:41 | 0:40:43 | |
had showered this historic area | 0:40:43 | 0:40:44 | |
with a great deal of love and affection. | 0:40:44 | 0:40:46 | |
It was, quite frankly, a bit tatty, | 0:40:46 | 0:40:48 | |
but the Dungeness crab was brilliant. | 0:40:48 | 0:40:51 | |
Happily, the Italians have turned this quarter | 0:40:51 | 0:40:54 | |
into a little Venice full of fish restaurants. | 0:40:54 | 0:40:56 | |
One of the oldest is Alioto's, where I went to sample that unique | 0:40:56 | 0:40:59 | |
Sicilian atmosphere, where well-groomed men in dark suits | 0:40:59 | 0:41:02 | |
talk hard deals in soft voices | 0:41:02 | 0:41:04 | |
over a plate of cioppino, a great family dish. Get it? | 0:41:04 | 0:41:08 | |
So, not even pausing for a merry slurp, | 0:41:08 | 0:41:10 | |
on with the cioppino cooking sketch. | 0:41:10 | 0:41:12 | |
Cioppino is the signature dish | 0:41:12 | 0:41:14 | |
of the Italian section of Fisherman's Wharf. | 0:41:14 | 0:41:17 | |
It is basically a fish stew. So, without further ado... | 0:41:17 | 0:41:20 | |
Bit difficult here cos it is a busy kitchen and they are working. | 0:41:20 | 0:41:23 | |
Some freshly made but uncooked tomato sauce, | 0:41:23 | 0:41:25 | |
some fish stock, finely chopped onions, carrots, | 0:41:25 | 0:41:29 | |
wonderful Frisco Bay fresh crab, sole fillets, fresh prawns, | 0:41:29 | 0:41:35 | |
clams, garlic, thyme, basil, red pepper, parsley, | 0:41:35 | 0:41:40 | |
olive oil, and over here, there is a saucepan. | 0:41:40 | 0:41:43 | |
So, in we go with a little bit of oil. | 0:41:43 | 0:41:46 | |
Try and get the gas up to maximum there. | 0:41:46 | 0:41:50 | |
And we'll put a small handful of carrots in. | 0:41:50 | 0:41:54 | |
Let them sweat off in the olive oil. | 0:41:54 | 0:41:57 | |
Followed by a small handful of onions. | 0:41:57 | 0:42:01 | |
Usual basic trinity of making things - | 0:42:01 | 0:42:04 | |
you know, onions, garlic, tomatoes. | 0:42:04 | 0:42:06 | |
We've seen it throughout America - these three important ingredients. | 0:42:06 | 0:42:09 | |
It's been peppers and leeks and things in other parts. | 0:42:09 | 0:42:12 | |
Here, it's garlic, onions and carrots. | 0:42:12 | 0:42:15 | |
Let them soften down and sweat down, OK? | 0:42:20 | 0:42:23 | |
Then, into that, we'll add some of our fresh tomato, | 0:42:23 | 0:42:27 | |
but uncooked sauce... | 0:42:27 | 0:42:29 | |
-..like that. -Hey, buddy! -Give it a stir. | 0:42:30 | 0:42:34 | |
That's Jan working away behind me. | 0:42:34 | 0:42:35 | |
He's the head chef here and a very accommodating fellow, I must say. | 0:42:35 | 0:42:39 | |
One side of French fries in the fryer, please! | 0:42:39 | 0:42:41 | |
OK. Then some fish stock into that. | 0:42:41 | 0:42:45 | |
Now, I didn't make this fish stock, but you know the deal. | 0:42:47 | 0:42:49 | |
Up to me for a second, Clive. | 0:42:49 | 0:42:50 | |
Fish heads, tails, bones, water, bay leaf, onion, carrot, | 0:42:50 | 0:42:53 | |
clove - stuff like that - simmered away for 20 minutes or so. | 0:42:53 | 0:42:56 | |
And also, don't forget, always a good tip - | 0:42:56 | 0:42:58 | |
this is the kind of stuff | 0:42:58 | 0:42:59 | |
you can freeze in ice cubes in your deepfreeze, | 0:42:59 | 0:43:01 | |
so that when you want to do this kind of dish, | 0:43:01 | 0:43:03 | |
the stock is already on hand, OK? Good. | 0:43:03 | 0:43:05 | |
Right, what did I say we needed next? We need some whitefish next. | 0:43:05 | 0:43:08 | |
Sole fillets here, chopped up. OK? | 0:43:08 | 0:43:11 | |
So, we want to make this rich and luxurious | 0:43:11 | 0:43:13 | |
cos we are in California after all, | 0:43:13 | 0:43:15 | |
so we're going to whack a lot of that in, OK? | 0:43:15 | 0:43:18 | |
Then stay with that, Clive, for a second. | 0:43:19 | 0:43:21 | |
In go my lovely clams. | 0:43:23 | 0:43:25 | |
-What are you doing here, Jan, just out of interest? -Savoy stock. | 0:43:28 | 0:43:31 | |
-Savoy stock? -We have some fresh rainbow trout, | 0:43:31 | 0:43:36 | |
and we add this. | 0:43:36 | 0:43:37 | |
-We serve it with this kind of sauce. -Beautiful. | 0:43:37 | 0:43:39 | |
It's made with onions, fresh mushrooms, shallots, | 0:43:39 | 0:43:42 | |
white wine, lemon juice, and we garnish it with... | 0:43:42 | 0:43:46 | |
-Lovely. -..just prawn right on top. -Had to bring Jan in there | 0:43:46 | 0:43:49 | |
because there's no point pretending that this is a set-up shot. | 0:43:49 | 0:43:52 | |
I mean, this is a working kitchen. | 0:43:52 | 0:43:54 | |
They are serving 400 meals over this lunchtime right now, | 0:43:54 | 0:43:56 | |
and, as usual, Floyd's in the middle, being a nuisance. | 0:43:56 | 0:43:59 | |
Anyway, where was I? | 0:43:59 | 0:44:00 | |
My little spices and herbs can go in now over here. | 0:44:00 | 0:44:04 | |
Red chilli pepper to make it a little bit spicy. | 0:44:04 | 0:44:07 | |
Fresh basil to give it that lovely Mediterranean flavour, | 0:44:07 | 0:44:10 | |
even though we're in California. And some ground thyme. | 0:44:10 | 0:44:12 | |
I personally would like to use fresh thyme, but there we are. | 0:44:12 | 0:44:15 | |
Also, a load of lovely, fresh chopped parsley. | 0:44:15 | 0:44:19 | |
The clams are beginning to open, | 0:44:19 | 0:44:21 | |
the whitefish is beginning to be cooked, | 0:44:21 | 0:44:23 | |
so we can now add our prawns, which won't take very long. | 0:44:23 | 0:44:26 | |
In they go... | 0:44:26 | 0:44:27 | |
..like so. | 0:44:29 | 0:44:30 | |
And then I think we should add a little drop of white wine. | 0:44:32 | 0:44:37 | |
To me, first of all. | 0:44:37 | 0:44:38 | |
Always check it's good enough to cook with - | 0:44:40 | 0:44:42 | |
and it is - by drinking it. A drop of that in there. OK. | 0:44:42 | 0:44:46 | |
And then, ultimately, our crab. | 0:44:46 | 0:44:50 | |
Fresh Frisco Bay crab claws. In they go. | 0:44:50 | 0:44:53 | |
Look at that. | 0:44:58 | 0:45:00 | |
Sole, prawns, crabs, clams - the whole bit. | 0:45:00 | 0:45:05 | |
That will now simmer away for about 15 to 20 minutes. | 0:45:05 | 0:45:08 | |
The next time you see it, I'll be conducting one of my brilliant, | 0:45:08 | 0:45:11 | |
off-the-cuff interviews about fruity passion, love and tenderness, | 0:45:11 | 0:45:14 | |
about food on the West Coast. | 0:45:14 | 0:45:16 | |
I so enjoyed my San Francisco mini break | 0:45:22 | 0:45:25 | |
that I told my chum Barry all about it in the pub, | 0:45:25 | 0:45:27 | |
and he got so excited, he wants to read you | 0:45:27 | 0:45:29 | |
-this piece of commentary he's written. -Thank you. | 0:45:29 | 0:45:31 | |
Here, Rome, Naples, Milan and Sorrento blend in the mists | 0:45:31 | 0:45:35 | |
of the Pacific Coast. In the shadow of the Golden Gate, | 0:45:35 | 0:45:38 | |
the sounds, colours, and scents of Italy | 0:45:38 | 0:45:40 | |
excite the eye and stimulate the appetite. | 0:45:40 | 0:45:44 | |
That was really quite good. Couldn't you say a bit more? | 0:45:45 | 0:45:47 | |
Here, Rome, Naples, Milan and Sorrento | 0:45:47 | 0:45:50 | |
blend in the mists of the Pacific Coast. | 0:45:50 | 0:45:52 | |
In the shadow of the Golden Gate, | 0:45:52 | 0:45:54 | |
the words, sounds, colours and scents of Italy excite the eye | 0:45:54 | 0:45:57 | |
-and, again, stimulate the appetite. -That was really good. I'm just sorry you couldn't have been there. | 0:45:57 | 0:46:02 | |
You'd have really enjoyed it, you know, cos the food WAS good. | 0:46:02 | 0:46:04 | |
Cor, that looks splendid. | 0:46:06 | 0:46:08 | |
Thanks, Barry. It was. | 0:46:08 | 0:46:10 | |
The cioppino turned out wonderfully, and during the cooking, | 0:46:10 | 0:46:12 | |
I added a few mussels for my very latest chum, Michael Corle... | 0:46:12 | 0:46:15 | |
-I mean Nunzio Alioto, proprietor. -That's very good. | 0:46:15 | 0:46:18 | |
You know, Fisherman's Wharf, it's interesting - in the beginning, | 0:46:18 | 0:46:22 | |
when Fisherman's Wharf established itself about 60 years ago, | 0:46:22 | 0:46:25 | |
all of the people that came here | 0:46:25 | 0:46:26 | |
were primarily from Sicily or from Italy. | 0:46:26 | 0:46:29 | |
Consequently, the food being very spicy and very flavourful. | 0:46:29 | 0:46:31 | |
I must say, you did an excellent job. | 0:46:31 | 0:46:33 | |
It's reminiscent of the old style and the old school of cooking | 0:46:33 | 0:46:36 | |
with wonderful spices and tomatoey, peasantry food. | 0:46:36 | 0:46:39 | |
It is extraordinary - walking around here, | 0:46:39 | 0:46:41 | |
I mean, if you squint your eyes a little bit | 0:46:41 | 0:46:43 | |
and mute your ears a bit, you could think you were in Italy, | 0:46:43 | 0:46:46 | |
-couldn't you? -That's right, yes. Very much so. | 0:46:46 | 0:46:48 | |
What brought the Italians and the Sicilians here in the first place? | 0:46:48 | 0:46:51 | |
Well, I think an opportunity in America to do better | 0:46:51 | 0:46:53 | |
than what they were doing in the old country. | 0:46:53 | 0:46:55 | |
I know, when my grandfather came here, he was a fisherman. | 0:46:55 | 0:46:58 | |
Left Sicily, he came over with his brothers. | 0:46:58 | 0:47:00 | |
The former mayor of San Francisco, who was Joe Alioto, | 0:47:00 | 0:47:03 | |
his dad sent for him. Came over, started a little fish stand here. | 0:47:03 | 0:47:06 | |
Family now is four generations down the road, | 0:47:06 | 0:47:08 | |
60 years in this location, | 0:47:08 | 0:47:10 | |
and still preparing the foods of our native country. | 0:47:10 | 0:47:13 | |
-And will your kids take on, you know, when you...? -I don't know. | 0:47:13 | 0:47:16 | |
-I hope not! -THEY LAUGH | 0:47:16 | 0:47:18 | |
But most likely. | 0:47:18 | 0:47:20 | |
It's a hard business, it's a lot of hours, but it's fun. | 0:47:20 | 0:47:23 | |
MUSIC: Burnham Beeches by The Stranglers | 0:47:23 | 0:47:29 | |
Going flat out here on the home straight are my very, | 0:47:29 | 0:47:32 | |
very latest chums, Forrest Tancer and his girlfriend, | 0:47:32 | 0:47:35 | |
Joy Sterling, who are doing a high-speed check on their grapes, | 0:47:35 | 0:47:37 | |
some of which we made into a sparkling wine | 0:47:37 | 0:47:40 | |
here at the Iron Horse Winery in the Sonoma Valley. | 0:47:40 | 0:47:42 | |
Superb. At breakfast time this morning, the director said, | 0:47:47 | 0:47:50 | |
"We'll do a California barbecue." | 0:47:50 | 0:47:51 | |
I said, "That's a bit boring, isn't it? Cos they all know what that is." | 0:47:51 | 0:47:54 | |
You know, over-marinated ribs, greasy hamburgers, | 0:47:54 | 0:47:56 | |
loads of French-fried onions and stuff like that. But I agreed. | 0:47:56 | 0:47:59 | |
But look at this lot, Clive. | 0:47:59 | 0:48:01 | |
I mean, is this a California barbecue, or is this Provence? | 0:48:01 | 0:48:04 | |
I mean, take the bread for a start. Locally baked around here. | 0:48:04 | 0:48:08 | |
This is a fougasse. Little lard pieces inside there. | 0:48:08 | 0:48:10 | |
You get that in Provence. | 0:48:10 | 0:48:12 | |
I was absolutely amazed to find it here in California. | 0:48:12 | 0:48:14 | |
Look at these vegetables. | 0:48:14 | 0:48:16 | |
They could have come from Avignon or Orange, something like that. | 0:48:16 | 0:48:19 | |
Freshly caught salmon, just landed this morning. | 0:48:19 | 0:48:21 | |
Lamb that would make any farmer in Wales, or even Provence, | 0:48:21 | 0:48:24 | |
really thrilled. Quail, cheeses. When I first glanced at these... | 0:48:24 | 0:48:28 | |
Up to me a moment, please, Clive. | 0:48:28 | 0:48:30 | |
About five minutes ago, I arrived here, | 0:48:30 | 0:48:31 | |
and I thought, "Hello, I've been had again." | 0:48:31 | 0:48:33 | |
Because, I mean, you know, the Americans are a bit of | 0:48:33 | 0:48:35 | |
a cheat race sometimes, aren't they? | 0:48:35 | 0:48:37 | |
You know, they copy things and all that. | 0:48:37 | 0:48:39 | |
Naturally, I assumed all the cheeses were imported. Not so. Look at them! | 0:48:39 | 0:48:42 | |
These are all locally made goat's cheeses. | 0:48:42 | 0:48:45 | |
Here is a locally made blue cheese. Let's just taste that | 0:48:45 | 0:48:49 | |
because it's fascinating to find this kind of stuff here. | 0:48:49 | 0:48:52 | |
And, quite honestly, a Bleu d'Auvergne or a Roquefort | 0:48:52 | 0:48:55 | |
would come about third if this was judged | 0:48:55 | 0:48:57 | |
by international panellists like myself. Take a look at this. | 0:48:57 | 0:49:00 | |
A hard cheese, dried with cocoa around it. | 0:49:00 | 0:49:03 | |
Very odd. But look at this. | 0:49:03 | 0:49:05 | |
Are we in the Pyrenees or are we in California? | 0:49:05 | 0:49:07 | |
Blue oyster mushrooms, cinnamon caps, | 0:49:07 | 0:49:10 | |
shiitake and blanc puffballs all to be used. | 0:49:10 | 0:49:14 | |
And what DO I use? I mean, this is true. | 0:49:14 | 0:49:16 | |
We always beg, borrow and steal kitchens. | 0:49:16 | 0:49:18 | |
They throw this lot at me and say, | 0:49:18 | 0:49:20 | |
"Oh, look, the film's expensive, the crew are getting tired. | 0:49:20 | 0:49:23 | |
"For heaven's sake, cook something inspirational immediately!" | 0:49:23 | 0:49:25 | |
So, I put on my inspirational jacket. | 0:49:25 | 0:49:27 | |
Just in case the taxman's watching, I do have to wear these costumes from time to time. | 0:49:27 | 0:49:30 | |
So, what will we do? We'll do some lamb. Very, very easy. | 0:49:30 | 0:49:35 | |
This is loin of best California lamb. | 0:49:35 | 0:49:37 | |
We need a knife, which I've lost. | 0:49:37 | 0:49:39 | |
And down here a moment, Clive. California, San Francisco - | 0:49:39 | 0:49:42 | |
all that kind of stuff is to do with wild flowers. | 0:49:42 | 0:49:44 | |
Remember the old song? "If you're going to San Francisco..." | 0:49:44 | 0:49:47 | |
Are you still with me? You looked a bit confused. | 0:49:47 | 0:49:49 | |
"..wear a flower in your ear." | 0:49:49 | 0:49:50 | |
Well, I'm not going to put them in my ear. I'm going to cook them. | 0:49:50 | 0:49:53 | |
Anyway, I've marinated some of these little mushrooms | 0:49:53 | 0:49:56 | |
and some asparagus in wine vinegar. | 0:49:56 | 0:49:58 | |
Raspberry vinegar, in fact, and olive oil. | 0:49:58 | 0:50:00 | |
Some little leeks, but most importantly, the lamb here. | 0:50:00 | 0:50:03 | |
So, I cut these into little escalopes, like that. | 0:50:03 | 0:50:06 | |
Just dip them into the olive oil to give them a little bit of fat. | 0:50:06 | 0:50:10 | |
And then, as they go onto the grill, which they will, | 0:50:10 | 0:50:12 | |
and they're going to cook only for a minute or two on each side, | 0:50:12 | 0:50:15 | |
you're going to go whizzing round the countryside and look at things, | 0:50:15 | 0:50:18 | |
and I'm going to prepare a super sauce | 0:50:18 | 0:50:20 | |
from these little lemons. | 0:50:20 | 0:50:22 | |
They're called Meyer lemons. Now, I'd never seen these before. | 0:50:22 | 0:50:25 | |
They're a cross between a tangerine and a lemon. | 0:50:25 | 0:50:27 | |
You could eat them, make sauces with them, put them into drinks, | 0:50:27 | 0:50:30 | |
much more importantly. I'm going to create a wonderful sauce. | 0:50:30 | 0:50:32 | |
So, for the moment, our little bits of lamb go on to here. | 0:50:32 | 0:50:35 | |
And it's worth noting that this perfect fire... | 0:50:35 | 0:50:40 | |
If you get a good close-up of that, | 0:50:40 | 0:50:41 | |
that's exactly how a barbecue fire should be, especially if... | 0:50:41 | 0:50:44 | |
Now back up to me, please, Clive. | 0:50:44 | 0:50:46 | |
..if you make them from vine roots. Absolutely superb, right? | 0:50:46 | 0:50:49 | |
Talking of vine roots, go and have a spin round the Napa Valley | 0:50:49 | 0:50:51 | |
and the Sonoma Valley here, and see how the Californians | 0:50:51 | 0:50:54 | |
are coming first in the world with winemaking. | 0:50:54 | 0:50:57 | |
I was so impressed by the vineyards of Northern California | 0:50:59 | 0:51:02 | |
that I told my friend Barry about it in the pub when I got back, | 0:51:02 | 0:51:05 | |
and he was so impressed, too, that he wrote | 0:51:05 | 0:51:07 | |
this piece of commentary, which he wants to read to you now. | 0:51:07 | 0:51:09 | |
Thank you. Chardonnay, Pinot Noir - names as resonant as Provence | 0:51:09 | 0:51:15 | |
with the artistry of the finest winemaking. | 0:51:15 | 0:51:18 | |
Carefully selected clones from Oregon and California, | 0:51:18 | 0:51:21 | |
some for sparkling and some for still wines, | 0:51:21 | 0:51:24 | |
have been brought to Iron Horse | 0:51:24 | 0:51:25 | |
to increase the complexity of wines nurtured here. | 0:51:25 | 0:51:28 | |
There's experimentation, too. The variety Viognier... | 0:51:28 | 0:51:31 | |
That's brilliant, Barry. I think they've got the drift. | 0:51:31 | 0:51:34 | |
He's really good at commentary, isn't he? Anyway, let's get back to the cooking. | 0:51:34 | 0:51:37 | |
So, there's a lovely little portrait of California on the grill. | 0:51:37 | 0:51:41 | |
The leeks - succulent leeks - being grilled. The asparagus. | 0:51:41 | 0:51:45 | |
My little brochettes of mushrooms, kumquat, sage and garlic. | 0:51:45 | 0:51:50 | |
I crushed a drop of the old lemon juice. | 0:51:50 | 0:51:53 | |
Put it into my double saucepan like that. | 0:51:53 | 0:51:55 | |
Then I put in some eggs - | 0:51:55 | 0:51:58 | |
little fresh pullets' eggs from around here. Whisk those in. | 0:51:58 | 0:52:01 | |
And here, melted gently, | 0:52:03 | 0:52:05 | |
some good California butter, just whisked in. | 0:52:05 | 0:52:09 | |
Now, this'll take a little second or two to do. Stay with it. | 0:52:09 | 0:52:13 | |
Cos the gas is... Up to me, Clive. | 0:52:13 | 0:52:16 | |
The gas on this thing is completely out of control, | 0:52:16 | 0:52:19 | |
and these refined little sauces need the subtlest of touches. | 0:52:19 | 0:52:22 | |
And I don't know, after waiting for you lot to go round the wineries | 0:52:22 | 0:52:25 | |
and the vineyards, I got a little bit grumpy when they came back late. | 0:52:25 | 0:52:28 | |
Ah, I've got it. I've done it! I've done it! I've done it! | 0:52:28 | 0:52:31 | |
Right, beautiful consistency. | 0:52:31 | 0:52:33 | |
Let me just taste that. | 0:52:37 | 0:52:38 | |
Those Meyer lemons give that a supreme flavour. | 0:52:41 | 0:52:43 | |
Actually, that is the best egg liaison sauce I've ever made. | 0:52:43 | 0:52:47 | |
Next time you see this dish, I shall be probably sitting | 0:52:47 | 0:52:49 | |
in the middle of a field with cornflowers, daffodils in my hair and stuff like that, | 0:52:49 | 0:52:53 | |
enjoying myself and having a deep and meaningful | 0:52:53 | 0:52:55 | |
philosophical conversation about California wine. | 0:52:55 | 0:52:59 | |
-Who did you say this chap was, Keith? -It's me, you fool. | 0:52:59 | 0:53:02 | |
-No, the chap on the right. -Oh, sorry. Forrest Tancer, he is. | 0:53:02 | 0:53:05 | |
-He's the proprietor. -Oh, yes? | 0:53:05 | 0:53:07 | |
-Mm. -What do you think? | 0:53:09 | 0:53:10 | |
Well, the fascinating thing is the garlic. | 0:53:14 | 0:53:16 | |
It's such a wonderful complement to those mushrooms. | 0:53:16 | 0:53:19 | |
And then getting a little bit of the Meyer lemon in there is just... | 0:53:19 | 0:53:24 | |
It brings forward this tremendous flavour. | 0:53:24 | 0:53:27 | |
I mean, it's so fresh and so delicious. | 0:53:27 | 0:53:30 | |
This really is a springtime dish, isn't it? | 0:53:30 | 0:53:32 | |
It really is a springtime dish, yeah. | 0:53:32 | 0:53:34 | |
Listen, you've had some big people drinking | 0:53:34 | 0:53:37 | |
-this stuff, haven't you? -Yeah. Yeah, we have. | 0:53:37 | 0:53:40 | |
And, you know, the way I think about this, you know, | 0:53:40 | 0:53:44 | |
with the Gorbachev's and Reagan's summits - | 0:53:44 | 0:53:47 | |
two of them having this same one used at both of those events. | 0:53:47 | 0:53:51 | |
And, to me, it's, I think, perhaps the... | 0:53:51 | 0:53:54 | |
You know, it's wonderful to make great wine, | 0:53:54 | 0:53:56 | |
but the thought of having one that's made to toast world peace | 0:53:56 | 0:54:00 | |
is beyond comprehension. | 0:54:00 | 0:54:02 | |
I mean, that is... If it actually... | 0:54:02 | 0:54:05 | |
If they enjoyed it and they got a little bit of the high | 0:54:05 | 0:54:10 | |
of the great wine that it is and they said, "Let's shake on it." | 0:54:10 | 0:54:16 | |
Wonderful stuff from the legendary Keith Floyd there | 0:54:20 | 0:54:23 | |
as he rounds off his American trip in style. | 0:54:23 | 0:54:25 | |
Now, don't go anywhere just yet, as there's still plenty more to come | 0:54:25 | 0:54:28 | |
on today's Saturday Kitchen Best Bites. | 0:54:28 | 0:54:31 | |
Coming up, it's Michael Caines versus Stuart Gillies | 0:54:31 | 0:54:33 | |
in the Saturday Kitchen Omelette Challenge, | 0:54:33 | 0:54:35 | |
as Michael aims to knock Stuart off the top spot. | 0:54:35 | 0:54:38 | |
Niklas Ekstedt is setting the studio on fire | 0:54:38 | 0:54:40 | |
with his spectacular Scandinavian dish. | 0:54:40 | 0:54:42 | |
He burns juniper wood before smoking cured cod fillets | 0:54:42 | 0:54:46 | |
and serves with potato, apple and frisee salad | 0:54:46 | 0:54:49 | |
and an anchovy mustard dipping sauce. | 0:54:49 | 0:54:51 | |
And, finally, impersonator Alistair McGowan | 0:54:51 | 0:54:53 | |
faces his food heaven or his food hell. | 0:54:53 | 0:54:55 | |
Will he get his food heaven - lemon cake with lemon curd meringue, | 0:54:55 | 0:54:59 | |
lemon cream and popcorn dust, | 0:54:59 | 0:55:01 | |
or his food hell - pork chop with Thai red cabbage? | 0:55:01 | 0:55:04 | |
You're going to have to keep watching to find out | 0:55:04 | 0:55:06 | |
if Alistair makes a good or a bad impression | 0:55:06 | 0:55:09 | |
on the studio guests. | 0:55:09 | 0:55:10 | |
But before all of that, it's over to Tristan Welch, | 0:55:10 | 0:55:13 | |
who's given us his take on a traditional Cornish pie. | 0:55:13 | 0:55:16 | |
-Great to have you on the show again. -Thank you very much. | 0:55:16 | 0:55:19 | |
Good to have you on the show. Now, what are we cooking today? | 0:55:19 | 0:55:21 | |
This stargazy pie from Cornwall, yeah? | 0:55:21 | 0:55:24 | |
-A real Cornish classic from Mousehole in Cornwall. -Mousehole? | 0:55:24 | 0:55:27 | |
-Yeah. -Mousehole? -Yeah. -That's the place? OK, right. | 0:55:27 | 0:55:30 | |
Was it named after a fisherman or something or...? | 0:55:30 | 0:55:32 | |
No, it's kind of to celebrate this fisherman | 0:55:32 | 0:55:35 | |
who went out in stormy weather | 0:55:35 | 0:55:37 | |
and got fish for the whole village | 0:55:37 | 0:55:39 | |
-and managed to feed the village when they couldn't go out. -OK. | 0:55:39 | 0:55:42 | |
So, what's the fundamental base of this thing? | 0:55:42 | 0:55:44 | |
We've got sardines. You can use pilchards. | 0:55:44 | 0:55:45 | |
They're in the traditional recipe, but we're using sardines. | 0:55:45 | 0:55:48 | |
-Look how fresh they are there. -They are fantastic. | 0:55:48 | 0:55:50 | |
The thing about oily fish - it's got to be absolutely fresh as a daisy. | 0:55:50 | 0:55:53 | |
Got to be. Absolutely. And then a little bacon, quail eggs, | 0:55:53 | 0:55:56 | |
and some onions to go in there, | 0:55:56 | 0:55:57 | |
and then a mustard sauce to finish it off. | 0:55:57 | 0:55:59 | |
-And I'm rolling out puff pastry for the top. -If you wouldn't mind. | 0:55:59 | 0:56:02 | |
-Cos this a pie that the top is cooked separately? -Yeah. -OK. | 0:56:02 | 0:56:05 | |
Well, the idea behind it, I suppose, is we want to get all the elements | 0:56:05 | 0:56:08 | |
of the pie absolutely perfect, so we kind of split it apart | 0:56:08 | 0:56:11 | |
and then concentrate on each individual element | 0:56:11 | 0:56:13 | |
to make sure the fish is perfectly cooked and stuff like that. | 0:56:13 | 0:56:16 | |
So, is this the type of food that you've got in your restaurant? | 0:56:16 | 0:56:19 | |
-This is actually on my starter menu right now. -Right. | 0:56:19 | 0:56:24 | |
Congratulations, by the way, | 0:56:24 | 0:56:25 | |
cos you're now, what, three-star AA award? | 0:56:25 | 0:56:28 | |
Yeah. Thank you very much. We're very proud of that. | 0:56:28 | 0:56:32 | |
It's a great achievement for us and the whole team. | 0:56:32 | 0:56:35 | |
-Bit of olive oil on there. -Right, so, we've got puff pastry here. | 0:56:35 | 0:56:37 | |
It's important, when you're buying puff pastry, | 0:56:37 | 0:56:39 | |
-to get the all-butter puff pastry, isn't it? -Yeah, definitely. | 0:56:39 | 0:56:42 | |
-There's so much difference. -Full-on flavour. | 0:56:42 | 0:56:44 | |
-Yeah, absolutely. -OK. | 0:56:44 | 0:56:46 | |
So, what are we doing with these sardines? | 0:56:46 | 0:56:48 | |
So, as you see, I've got a J-Cloth here | 0:56:48 | 0:56:50 | |
because it's just keeping my sardine nice and steady | 0:56:50 | 0:56:53 | |
when I'm cutting it. It allows a little bit more control. | 0:56:53 | 0:56:56 | |
I've taken the head and tail off cos they're going to be poking out | 0:56:56 | 0:56:59 | |
-and gazing to the stars. -Right. | 0:56:59 | 0:57:01 | |
-Hence the name, stargazy. -Stargazy - there you go. | 0:57:01 | 0:57:03 | |
There we are. So, I'm just going to fillet it gently here, like so. | 0:57:03 | 0:57:07 | |
-Is that the fish saying, "God help me"? -Yes! | 0:57:07 | 0:57:10 | |
LAUGHTER Bit late now! | 0:57:10 | 0:57:12 | |
-LAUGHTER -Cyrus, you shouldn't say that | 0:57:12 | 0:57:14 | |
-about my food, honestly! -LAUGHTER | 0:57:14 | 0:57:17 | |
Anyway, you just keep these... | 0:57:17 | 0:57:19 | |
-These are for the bits that point out. -Yeah. | 0:57:19 | 0:57:21 | |
-But this is for the filling. -Yeah, this is for the actual filling. | 0:57:21 | 0:57:24 | |
Along with the bacon, which we'll cook in a second, and onions. | 0:57:24 | 0:57:27 | |
Now, if you can't get sardines, | 0:57:27 | 0:57:29 | |
-I suppose you could use mackerel for this. -Yeah, definitely. | 0:57:29 | 0:57:32 | |
Like you say, traditionally with pilchards, but... | 0:57:32 | 0:57:35 | |
If you can't get sardines, you need to work harder, I think. | 0:57:35 | 0:57:38 | |
They're everywhere. | 0:57:38 | 0:57:39 | |
-Yeah, in a tin, normally. -Yeah. Oh, yeah. | 0:57:39 | 0:57:41 | |
They look a bit limp when they're gazing at the stars... | 0:57:41 | 0:57:44 | |
LAUGHTER Out of a tin, yeah. | 0:57:44 | 0:57:46 | |
You could just maybe serve it in the tin, actually, | 0:57:46 | 0:57:48 | |
-put a puff pastry lid on top. -Yeah. | 0:57:48 | 0:57:50 | |
Not recommended. We don't do that in my restaurant, of course. | 0:57:50 | 0:57:53 | |
This is slightly different, the way you prepare this. | 0:57:53 | 0:57:55 | |
-Normally, you'd just put a lid on, but what you're doing is just trimming this off here. -Yeah. | 0:57:55 | 0:57:59 | |
So, it's got a little room there for the heads and tails to poke out. | 0:57:59 | 0:58:02 | |
There you go. | 0:58:02 | 0:58:03 | |
Right, so, I'm just going to put these all on a tray here, | 0:58:03 | 0:58:06 | |
put them under this grill and grill them for a couple of minutes. | 0:58:06 | 0:58:09 | |
OK. Keep your eye on them cos the last time I grilled sardines, | 0:58:10 | 0:58:13 | |
-it was on fire. -Yeah, I heard that. -OK. -Crikey! | 0:58:13 | 0:58:17 | |
-I'll move that for you. -Thank you very much indeed. | 0:58:17 | 0:58:19 | |
-There's a sink in the back if you want... -Wash my hands | 0:58:19 | 0:58:21 | |
cos I know what it's like. | 0:58:21 | 0:58:23 | |
Right, we've got this puff pastry here. | 0:58:23 | 0:58:25 | |
Now, the secret of this is just rest it in the fridge, | 0:58:25 | 0:58:27 | |
-before you cook it? -Yeah, yeah. | 0:58:27 | 0:58:29 | |
You have to let the pastry relax, definitely. | 0:58:29 | 0:58:32 | |
Otherwise, you'd just get a shrunken puff pastry lid | 0:58:32 | 0:58:35 | |
which won't fit your actual pie case or whatever. | 0:58:35 | 0:58:38 | |
So, this is smoked bacon here. | 0:58:38 | 0:58:40 | |
I've blanched it for about 20 minutes or so. | 0:58:40 | 0:58:42 | |
I'm just cutting it into, as we say, lardons or just little bacon pieces. | 0:58:42 | 0:58:46 | |
It doesn't have to be perfect, I suppose, | 0:58:46 | 0:58:48 | |
but I kind of like it that way. | 0:58:48 | 0:58:50 | |
But the sauce is actually quite quick, isn't it, this one? | 0:58:50 | 0:58:53 | |
-It's quite simple. -Yeah. Oh, the sauce is dead simple. Mustard sauce. | 0:58:53 | 0:58:56 | |
You'll never make mustard sauce any other way | 0:58:56 | 0:58:58 | |
when you've done it this way. | 0:58:58 | 0:58:59 | |
So, it's just chicken stock boiling there, | 0:58:59 | 0:59:02 | |
and in a minute, we're going to add creme fraiche and mustard. | 0:59:02 | 0:59:05 | |
-It's dead simple. -Now, even though we're using fish, | 0:59:05 | 0:59:07 | |
you still use chicken stock for this? | 0:59:07 | 0:59:09 | |
Yeah, because, remember, there's bacon in it, as well, | 0:59:09 | 0:59:11 | |
so we want that little nod to the old meat side of things... | 0:59:11 | 0:59:16 | |
-Yeah. -..and that richness. | 0:59:16 | 0:59:17 | |
I think mustard lends itself to meatier flavours, | 0:59:17 | 0:59:20 | |
and the sardines are very rich, as well. | 0:59:20 | 0:59:22 | |
We'll let the bacon and onions colour off there gently. | 0:59:22 | 0:59:24 | |
While that's cooking, that pastry then goes in the fridge, of course. | 0:59:24 | 0:59:27 | |
Then you can cook that... We've got one in the oven. | 0:59:27 | 0:59:29 | |
It's about sort of 15 minutes. Quite a high oven. | 0:59:29 | 0:59:31 | |
-About 200, 210 - something like that? -Yeah, definitely. | 0:59:31 | 0:59:34 | |
That's about right. I'm going to poach some quail eggs now, | 0:59:34 | 0:59:36 | |
and this is how you make perfect poached quail eggs. | 0:59:36 | 0:59:40 | |
Keep that moving. So, ice water, | 0:59:40 | 0:59:42 | |
-and I've just poured a little bit of ice water in there. -Right. | 0:59:42 | 0:59:45 | |
And I'm just cracking open these quail eggs gently | 0:59:45 | 0:59:47 | |
straight into the ice water. And what that does, | 0:59:47 | 0:59:49 | |
that encourages the looser egg white to expel into the cold water, | 0:59:49 | 0:59:53 | |
and it leaves that little dense egg white | 0:59:53 | 0:59:55 | |
that coats the egg yolk around the outside of it. | 0:59:55 | 0:59:58 | |
So, basically, when you pour it into our boiling water | 0:59:58 | 1:00:01 | |
with a touch of vinegar, you're left with a perfect, hopefully... | 1:00:01 | 1:00:03 | |
Would that work with all eggs or just particularly quail ones? | 1:00:03 | 1:00:06 | |
I don't know. I've never done it with a chicken egg. | 1:00:06 | 1:00:08 | |
You'd need a lot of water, though, wouldn't you? | 1:00:08 | 1:00:10 | |
You'd need a lot of water! An awful lot of water. | 1:00:10 | 1:00:13 | |
You'd be there a long time. | 1:00:13 | 1:00:14 | |
But it is - egg whites are split into two, | 1:00:14 | 1:00:16 | |
and the longer they're kept, the more the whites mix in together, | 1:00:16 | 1:00:19 | |
so that's why you need to get... | 1:00:19 | 1:00:20 | |
That's why a fried egg, when you fry it and it's old, | 1:00:20 | 1:00:22 | |
-it splits all over the pan. -Definitely. Absolutely. | 1:00:22 | 1:00:24 | |
-So, I mean, the key is to use super-fresh eggs. -OK. | 1:00:24 | 1:00:27 | |
Would that separate in the water or stay as a lump? | 1:00:27 | 1:00:30 | |
-You're going to find out in a minute. -Yeah, exactly. | 1:00:30 | 1:00:32 | |
Watch this space, Cyrus. | 1:00:32 | 1:00:33 | |
Just going to pour a little bit of that water off. | 1:00:33 | 1:00:35 | |
-There's a touch too much cold water in there. -So, that's ice-cold water? | 1:00:35 | 1:00:38 | |
That's freezing, ice-cold water. | 1:00:38 | 1:00:40 | |
-Then we've got boiling water here with a touch of vinegar. -OK. | 1:00:40 | 1:00:43 | |
Give it a nice old spin, and pop them in like so. | 1:00:43 | 1:00:46 | |
The whole lot go in - water, the lot? | 1:00:46 | 1:00:48 | |
-Yeah, water, the lot. -Right. -How did you not get any shell in it? | 1:00:48 | 1:00:51 | |
That's what I want to know. That's the trick for me. | 1:00:51 | 1:00:53 | |
-Years of practice. -Is that all it is? Practice? | 1:00:53 | 1:00:56 | |
Cos I've never had an omelette... | 1:00:56 | 1:00:57 | |
He has got a little bit of shell in there, anyway. | 1:00:57 | 1:00:59 | |
-Has he? -Shh! -Good lad. Good lad! -LAUGHTER | 1:00:59 | 1:01:02 | |
That's what I want to see. I feel better now. | 1:01:02 | 1:01:04 | |
That's your spoonful, that one there. | 1:01:04 | 1:01:06 | |
So, this mustard sauce - it's so easy. | 1:01:06 | 1:01:08 | |
-Yeah. -Thank you very much. | 1:01:08 | 1:01:10 | |
-Fire away. Keep going. -So, creme fraiche. | 1:01:10 | 1:01:13 | |
-English mustard. -Yeah. | 1:01:15 | 1:01:16 | |
The runny kind, and then the mustard powder, as well. | 1:01:16 | 1:01:22 | |
Pop that in, like so. | 1:01:22 | 1:01:23 | |
Then we're just going to whisk that in | 1:01:23 | 1:01:27 | |
to make sure it's nicely emulsified. Where's the whisk? | 1:01:27 | 1:01:30 | |
-Whisk is there. There you go. -Perfect. Thank you very much. | 1:01:30 | 1:01:34 | |
-So, use mascarpone for this, not cream? -No, creme fraiche. | 1:01:34 | 1:01:37 | |
-Creme fraiche. -Yeah, cos I like the acidity it gives the sauce. | 1:01:37 | 1:01:40 | |
-Right. -And just a drop of lemon juice and a pinch of salt, as well. | 1:01:40 | 1:01:43 | |
And to finish off our onions and bacon, | 1:01:43 | 1:01:46 | |
which have been frying here just gently, | 1:01:46 | 1:01:48 | |
we're going to put a dash of that sauce in there, as well. | 1:01:48 | 1:01:51 | |
And this'll just reduce down and glaze | 1:01:51 | 1:01:53 | |
and give that little bit more richness to our bacon and onions. | 1:01:53 | 1:01:57 | |
-And they will... You see now it's getting nice and thick? -Yeah. | 1:01:58 | 1:02:01 | |
Just let that cook down for a second more. | 1:02:01 | 1:02:03 | |
In essence, it's quite a quick dish. | 1:02:03 | 1:02:04 | |
Cos often, when people are making pies, | 1:02:04 | 1:02:06 | |
-it takes them a lot longer, but this is actually really quick. -Yeah. | 1:02:06 | 1:02:09 | |
Yeah, well, it has to be. | 1:02:09 | 1:02:10 | |
In our kitchen, we do a five-minute count on everything. | 1:02:10 | 1:02:13 | |
So, this is our eggs. They're perfectly poached. | 1:02:13 | 1:02:16 | |
Nice and gentle. And they look beautiful. | 1:02:16 | 1:02:18 | |
-Right. -OK. -Look at those. | 1:02:18 | 1:02:22 | |
See? Look. | 1:02:22 | 1:02:23 | |
-Lovely. -Perfect poached egg. -Lovely. | 1:02:24 | 1:02:27 | |
-Top tip. -Everybody'll be doing that later. | 1:02:27 | 1:02:29 | |
You saw it on Saturday Kitchen first! | 1:02:29 | 1:02:31 | |
Right, so, there's our boiled onions. | 1:02:31 | 1:02:33 | |
Our onions, we've actually blanched for eight minutes previously. | 1:02:33 | 1:02:36 | |
-Yeah. -And bacon, as well. Make sure it's not too crispy, | 1:02:36 | 1:02:39 | |
because then I think it becomes a little tough. | 1:02:39 | 1:02:41 | |
I think people are going to be doing these eggs. | 1:02:41 | 1:02:43 | |
So, what went in that water? Just a bit of vinegar? | 1:02:43 | 1:02:45 | |
-Just a touch of vinegar, a touch of salt. -And that's it? -And that's it. | 1:02:45 | 1:02:47 | |
-If you wouldn't mind blending that for me... -OK. I can do that. | 1:02:47 | 1:02:50 | |
-..that would be very kind. -Quick blitz, yeah. | 1:02:50 | 1:02:53 | |
And we're just going to take our sardines now. | 1:02:55 | 1:02:57 | |
We haven't pinboned it or anything like that | 1:02:57 | 1:02:59 | |
cos they're so delicate, the bones, I don't think it needs to, really. | 1:02:59 | 1:03:02 | |
Right. You've taken the main one out, anyway. | 1:03:02 | 1:03:05 | |
Yeah, we've taken the main bones out, definitely. | 1:03:05 | 1:03:07 | |
That's quite important. | 1:03:07 | 1:03:09 | |
We've got our nice, softly poached quail eggs, like so. | 1:03:09 | 1:03:12 | |
-OK. -Hopefully, our puff pastry lids... | 1:03:14 | 1:03:16 | |
-It's there. -Wahey! | 1:03:16 | 1:03:18 | |
-Sits on the top. -We're just going to... | 1:03:19 | 1:03:22 | |
Some lovely, light mustard sauce just to go over. | 1:03:22 | 1:03:24 | |
Often, when people think of pies, you'd have to make this | 1:03:24 | 1:03:26 | |
and then bake it in the oven, but this is really... | 1:03:26 | 1:03:28 | |
No, this is a good dinner-party thing. | 1:03:28 | 1:03:30 | |
-All the prep can be done in advance. -Yeah. | 1:03:30 | 1:03:32 | |
Five minutes, it'll be on the table in front of your guests. | 1:03:32 | 1:03:35 | |
Can you have this as a starter or...? | 1:03:35 | 1:03:37 | |
I serve it as a starter in the restaurant, | 1:03:37 | 1:03:39 | |
but you could do it a little larger as a main course. | 1:03:39 | 1:03:41 | |
-There you go. -Thank you very much. | 1:03:41 | 1:03:43 | |
And then, of course, we have to make it stargazy. | 1:03:43 | 1:03:46 | |
-That's why you have these little holes in the pastry. -Yeah, exactly. | 1:03:46 | 1:03:49 | |
There we are. One little head there and one little tail. | 1:03:49 | 1:03:51 | |
I like a little bit of meat on the tail, as well. | 1:03:51 | 1:03:54 | |
-Yeah. -There we go. | 1:03:54 | 1:03:56 | |
-Let's just pop it in. -It's like those arrows you get | 1:03:57 | 1:03:59 | |
-to put on your head as a kid. -LAUGHTER | 1:03:59 | 1:04:02 | |
-It is like that! -Culinary arrows. There we go. | 1:04:02 | 1:04:05 | |
And there we are, that's a stargazy pie. | 1:04:05 | 1:04:07 | |
Looks like the arrows, like you said. | 1:04:07 | 1:04:09 | |
LAUGHTER Look at that. | 1:04:09 | 1:04:11 | |
There you go. You get to dive into this. | 1:04:17 | 1:04:18 | |
-I don't know where you're going to start with it. There you go. Have a seat. -Thank you. | 1:04:18 | 1:04:22 | |
-Looks great, though. -Looks fantastic. -Look at that. | 1:04:22 | 1:04:24 | |
-There you go. Well... -Ladies, something that you would try? | 1:04:24 | 1:04:27 | |
Would you try this for a dinner party or not? | 1:04:27 | 1:04:29 | |
SHE SIGHS No. | 1:04:29 | 1:04:31 | |
-LAUGHTER -That does put you off a bit. | 1:04:31 | 1:04:33 | |
It does cos he's looking at you like, "Are you going to eat me?" | 1:04:33 | 1:04:36 | |
-Yeah. "Help!" -I'm glad they don't do it with, like, | 1:04:36 | 1:04:39 | |
-a beef pie. -LAUGHTER | 1:04:39 | 1:04:41 | |
Just, like, a big cow's head and its tail. | 1:04:41 | 1:04:43 | |
-There you go. You can start on that if you want. -LAUGHTER | 1:04:43 | 1:04:47 | |
-Can't wait for that cauliflower. -No, you go first, please. | 1:04:47 | 1:04:51 | |
-Let's have a go, then. -Dive in. -As long as we can have a little... | 1:04:51 | 1:04:54 | |
-Stop looking at me. -LAUGHTER | 1:04:54 | 1:04:56 | |
-Can I do that? -I'll move this. | 1:04:56 | 1:04:57 | |
-There you go. -Yeah, there we go. What am I doing here? | 1:04:57 | 1:04:59 | |
And the eggs will just break down, so that goes into the sauce? | 1:04:59 | 1:05:02 | |
Yeah, it enriches the sauce and everything like that. | 1:05:02 | 1:05:04 | |
-I can't do this. There we go. -The sardine will tell you. It's looking at you. | 1:05:04 | 1:05:07 | |
-You are very nice. -LAUGHTER | 1:05:09 | 1:05:12 | |
Jason might have been put off by the fish giving him the eye there, | 1:05:16 | 1:05:19 | |
but what a top dish from Tristan. | 1:05:19 | 1:05:21 | |
Now, it's Omelette Challenge time | 1:05:21 | 1:05:23 | |
as Stuart Gillies looks to extend his lead at the top of the board | 1:05:23 | 1:05:26 | |
as he takes on Michael Caines. | 1:05:26 | 1:05:28 | |
Remember, all the chefs that come onto the show | 1:05:28 | 1:05:30 | |
battle it out against the clock, and each other, to see how fast | 1:05:30 | 1:05:33 | |
they can make a very simple, straightforward three-egg omelette. | 1:05:33 | 1:05:36 | |
Michael, do you think you can stand a chance | 1:05:36 | 1:05:39 | |
of beating our current champion up here with 31 seconds, Mr Gillies? | 1:05:39 | 1:05:42 | |
-Billy the kid! -I'm at the top of the board, but the wrong side. | 1:05:42 | 1:05:45 | |
-Yeah, you're on the board. -When I said I'd come back, | 1:05:45 | 1:05:47 | |
-I didn't want to pitch against him, but... -Exactly. | 1:05:47 | 1:05:50 | |
-It's pretty tough today. -It's going to be a tough one, but I'm up for it. | 1:05:50 | 1:05:53 | |
You can choose from the ingredients in front of you. | 1:05:53 | 1:05:55 | |
I'll taste them to make sure they're not scrambled egg. It must be a folded omelette. | 1:05:55 | 1:05:58 | |
You can use what you like - milk, cream, butter, bit of cheese. | 1:05:58 | 1:06:01 | |
-Three-egg folded omelette as fast as you can. -Truffle? | 1:06:01 | 1:06:03 | |
Yeah, that's only Mr Blanc can bring truffle. Are you ready? | 1:06:03 | 1:06:06 | |
-Yeah. -Three, two, one, go. | 1:06:06 | 1:06:10 | |
They're off. Now, a little birdie tells me... | 1:06:11 | 1:06:14 | |
Now, your restaurant is in the same building | 1:06:14 | 1:06:16 | |
-as Mr Marcus Wareing's restaurant. -It is indeed, yeah. | 1:06:16 | 1:06:19 | |
A little birdie tells me... | 1:06:19 | 1:06:20 | |
Actually, it was Marcus himself called the studio | 1:06:20 | 1:06:22 | |
and said you were practising quite severely. | 1:06:22 | 1:06:24 | |
-You nicked all of his eggs, didn't you? -Not quite. | 1:06:24 | 1:06:26 | |
-No, I don't think so. -Yes, you did! | 1:06:26 | 1:06:28 | |
-Don't think so. -Yeah. -Oh, hold on. | 1:06:28 | 1:06:30 | |
-Hello? Hello? -He was practising so much... | 1:06:30 | 1:06:32 | |
-Michael? -I'm busy! I'm busy! -He's tied up. | 1:06:32 | 1:06:35 | |
Just call him back in about two minutes. | 1:06:35 | 1:06:37 | |
Must be a folded three-egg omelette cooked as quick as you can. | 1:06:37 | 1:06:42 | |
That's it. He's not far off with this one. | 1:06:42 | 1:06:44 | |
-Not far off with this one. -Oh, mine looks awful. | 1:06:44 | 1:06:46 | |
They should have this in the Olympics. | 1:06:46 | 1:06:48 | |
-Is this OK? -Come on, Michael. GONG CHIMES | 1:06:48 | 1:06:51 | |
Oh, look at that one. GONG CHIMES | 1:06:51 | 1:06:53 | |
-Both very, very close, I have to say. -Well done, mate. | 1:06:53 | 1:06:56 | |
But the real true test is in the taste. | 1:06:56 | 1:06:58 | |
-I've got to taste this one first, Michael. -That was your wife. -I know. | 1:06:58 | 1:07:02 | |
-That was terrible. -She always calls at the wrong time. | 1:07:02 | 1:07:05 | |
I have to say, that is probably... | 1:07:05 | 1:07:07 | |
-It's perfect. -Oh! -This, however... -That's not really folded. | 1:07:09 | 1:07:12 | |
-Look at this. What's this? -It's a sauce. | 1:07:12 | 1:07:16 | |
This is lumps of butter. | 1:07:16 | 1:07:17 | |
-Yeah. -Disqualified, I think. -Do you reckon? -Oh. -Yeah. | 1:07:19 | 1:07:23 | |
-Tough audience. -It's not seasoned, is it? | 1:07:23 | 1:07:25 | |
-Not seasoned. -Not seasoned. No, we'll keep him in. -Other side. | 1:07:25 | 1:07:28 | |
We'll keep him in. | 1:07:28 | 1:07:29 | |
Stuart, how do you think you've done? | 1:07:31 | 1:07:33 | |
Oh, I was definitely slower today. | 1:07:33 | 1:07:34 | |
-Do you think you've beaten this? -No. 41. | 1:07:34 | 1:07:36 | |
-That's what I think. -Has the king lost his crown? | 1:07:38 | 1:07:40 | |
Yeah, but I'm going to get him to put it on the board | 1:07:40 | 1:07:43 | |
cos this'll be quite funny cos he won't be able to reach. | 1:07:43 | 1:07:45 | |
-LAUGHTER -What is that ladder?! | 1:07:45 | 1:07:48 | |
There you go. You did it... | 1:07:48 | 1:07:50 | |
..not in 31 seconds. You did it right down here. | 1:07:51 | 1:07:54 | |
40 seconds. I'm afraid it can't go on the board. You're still champion. | 1:07:54 | 1:07:59 | |
-OK, that's fine. -Well done. -Thank you. -Michael... | 1:07:59 | 1:08:01 | |
I've got to improve on one minute two, haven't I? | 1:08:02 | 1:08:05 | |
Well, you were just behind me, so you must have been... | 1:08:05 | 1:08:07 | |
-You started the same... -Yeah. | 1:08:07 | 1:08:08 | |
..and the omelette hits the pan at exactly the same time. | 1:08:08 | 1:08:11 | |
-You did it in 40 seconds dead. -Hey, that's not bad! | 1:08:11 | 1:08:14 | |
So, you've improved your time by about 22 seconds. | 1:08:14 | 1:08:17 | |
-APPLAUSE -Great. -There we go. | 1:08:17 | 1:08:20 | |
All those distraction techniques from Stuart | 1:08:24 | 1:08:27 | |
only hampered his own cause. | 1:08:27 | 1:08:28 | |
Great improvement for Michael, though. | 1:08:28 | 1:08:30 | |
Now, up next, it's Swedish chef Niklas Ekstedt, | 1:08:30 | 1:08:33 | |
who's showing us how to home-smoke cod | 1:08:33 | 1:08:35 | |
with stolen juniper branches. | 1:08:35 | 1:08:37 | |
Great to have you on the show, Niklas. | 1:08:38 | 1:08:40 | |
We've got cod on the menu. | 1:08:40 | 1:08:41 | |
You said a small piece but this is a big piece of line-caught cod. | 1:08:41 | 1:08:45 | |
This is huge! | 1:08:45 | 1:08:47 | |
What are we going to do with it? | 1:08:47 | 1:08:48 | |
We're going to cure this with some salt and some sugar. | 1:08:48 | 1:08:52 | |
We actually call this gravad, you know gravad lax | 1:08:52 | 1:08:54 | |
is the famous dish out of Sweden, it's the same. | 1:08:54 | 1:08:56 | |
"Gravad" means buried, | 1:08:56 | 1:08:58 | |
but we're just going to lightly cure it and then smoke it in juniper wood. | 1:08:58 | 1:09:02 | |
-You want me to do a little salad here? -Yes, please. | 1:09:02 | 1:09:05 | |
We've got the insides of the frisee, this is. | 1:09:05 | 1:09:08 | |
Exactly. Do the inside of that and some fennel, some cucumber, | 1:09:08 | 1:09:12 | |
apple, dill - always dill in Nordic food. | 1:09:12 | 1:09:16 | |
Add some capers and then just dress that with some cream. | 1:09:16 | 1:09:19 | |
The reason why we use the inside, the outside leaves are quite bitter. | 1:09:19 | 1:09:22 | |
Exactly, so the inside has a little crispier and sweeter flavour to it. | 1:09:22 | 1:09:27 | |
I'm going to take the cod here and cure this. | 1:09:27 | 1:09:31 | |
Actually, they call us, the Swedes, they call us the Japanese of Europe. | 1:09:31 | 1:09:35 | |
We take the shoes off when we come into houses and we like fish. | 1:09:35 | 1:09:39 | |
Like Italians. | 1:09:39 | 1:09:42 | |
I'm going to cure this. | 1:09:42 | 1:09:44 | |
This is line-caught cod, but other fish you can do it with, | 1:09:44 | 1:09:47 | |
we mentioned haddock. | 1:09:47 | 1:09:48 | |
Haddock would work perfectly, salmon could also work, | 1:09:48 | 1:09:51 | |
but whitefish is nice. | 1:09:51 | 1:09:54 | |
This is salt going on here, normal table salt? | 1:09:54 | 1:09:59 | |
Yes, normal table salt. | 1:09:59 | 1:10:00 | |
You could do this in a wet brine as well | 1:10:00 | 1:10:03 | |
but I prefer to do it in a dry one. | 1:10:03 | 1:10:05 | |
OK. | 1:10:05 | 1:10:06 | |
And then depending on how sashimi-style you want your fish, | 1:10:06 | 1:10:12 | |
depending on how long you leave it, | 1:10:12 | 1:10:15 | |
if you leave it overnight or two days, | 1:10:15 | 1:10:17 | |
it would cure all the way down. | 1:10:17 | 1:10:19 | |
So this is light brown sugar you're putting on? | 1:10:19 | 1:10:21 | |
Light brown sugar and salt. | 1:10:21 | 1:10:22 | |
How long would you leave that for then? | 1:10:22 | 1:10:24 | |
I like the fish pretty raw so I leave it for an hour. | 1:10:24 | 1:10:27 | |
Sink there if you want to wash your hands. | 1:10:27 | 1:10:30 | |
Washing hands, good, my mom will be happy. | 1:10:30 | 1:10:32 | |
Always when I'm on TV, she always tells me to wash my hands. | 1:10:32 | 1:10:36 | |
So does my mother as well. They never change. | 1:10:36 | 1:10:40 | |
-Right. This is now cured? -This is cured, yeah. | 1:10:42 | 1:10:46 | |
And then I'm going to smoke this in juniper wood. | 1:10:46 | 1:10:50 | |
I brought this with me from Stockholm. | 1:10:50 | 1:10:53 | |
Not the pan, this, what's inside it. | 1:10:53 | 1:10:56 | |
-Not the pan. -You brought this. -The juniper wood. | 1:10:56 | 1:10:58 | |
Where did you get this from? | 1:10:58 | 1:10:59 | |
I... I picked this up at the ski slope in Stockholm. | 1:10:59 | 1:11:04 | |
I don't know if I can pick it there though! | 1:11:04 | 1:11:07 | |
You don't know if you can pick it! | 1:11:07 | 1:11:10 | |
-Don't tell anyone. -You've just told 6.5 million people, but anyway... | 1:11:10 | 1:11:14 | |
So if you haven't got a local ski slope near you, | 1:11:19 | 1:11:21 | |
I know there's one in Milton Keynes | 1:11:21 | 1:11:23 | |
but I don't think it's got juniper wood anywhere near it. | 1:11:23 | 1:11:25 | |
Is that one of those plastic slopes? | 1:11:25 | 1:11:27 | |
Yeah, but it's the nearest I'm going to get to one. | 1:11:27 | 1:11:29 | |
And then put fire to this. | 1:11:29 | 1:11:32 | |
You put the fire alarm off. | 1:11:32 | 1:11:35 | |
-This is the key to your cooking? -Yeah, flames. | 1:11:35 | 1:11:37 | |
We don't look for amber, we like flames and smoke. | 1:11:37 | 1:11:40 | |
This is a really good way to get that smoke. | 1:11:40 | 1:11:44 | |
Let's put this on. | 1:11:47 | 1:11:48 | |
So, kill it. | 1:11:52 | 1:11:54 | |
That was totally under control the whole way through! | 1:11:54 | 1:11:57 | |
Don't worry about it. | 1:11:57 | 1:11:58 | |
It didn't look as if he was in control then! | 1:11:58 | 1:12:01 | |
I was looking for the flames. | 1:12:03 | 1:12:05 | |
-But this is where you cook, all on a fire pit? -Yes. | 1:12:05 | 1:12:07 | |
There's no stove? There's no gas stove to cook on? | 1:12:07 | 1:12:11 | |
No, no. Just a pit with the birchwood, | 1:12:11 | 1:12:13 | |
big flames coming out and smoke. | 1:12:13 | 1:12:15 | |
-The landowner was really happy when I introduced it. -I bet he was. | 1:12:15 | 1:12:19 | |
No, so we've got a nice little salad here. | 1:12:20 | 1:12:23 | |
Explain to us what we're doing here. | 1:12:23 | 1:12:25 | |
So, because it has a very smoky and fatty flavour to the fish, | 1:12:25 | 1:12:30 | |
I wanted a fresh salad with just a little bit of cream into the frisee | 1:12:30 | 1:12:34 | |
and some of that fennel. | 1:12:34 | 1:12:36 | |
I know you want to do a little dressing with this, | 1:12:36 | 1:12:38 | |
which you've got to make as well, it's like a dipping... | 1:12:38 | 1:12:41 | |
It's a dipping sauce. | 1:12:41 | 1:12:42 | |
-Good, you reminded me. -I was just saying that because you were nicking | 1:12:42 | 1:12:45 | |
my job doing the cucumber. | 1:12:45 | 1:12:47 | |
I'm going to roast some mustard seeds and some dill seeds. | 1:12:47 | 1:12:53 | |
-Now tell us about the food in Stockholm. -It's booming. | 1:12:53 | 1:12:56 | |
-It is. -It's crazy, just opening up restaurants every day | 1:12:56 | 1:13:00 | |
and the new Nordic food is as hot as it's ever been | 1:13:00 | 1:13:03 | |
so it's great, great, great fun. | 1:13:03 | 1:13:06 | |
What have you got in here then? | 1:13:06 | 1:13:08 | |
Little bit of salt and then mustard seeds. | 1:13:08 | 1:13:11 | |
Both white and dark mustard seeds? | 1:13:11 | 1:13:14 | |
Yeah. What do you call these in English? | 1:13:14 | 1:13:16 | |
What's that? What have we got in there? | 1:13:16 | 1:13:19 | |
-Little bit of cumin. -Cumin and this one is dill seeds. -Dill seeds, yeah. | 1:13:19 | 1:13:22 | |
And then crush them a little bit. | 1:13:22 | 1:13:24 | |
And then add the oil from the anchovies can. | 1:13:24 | 1:13:28 | |
Just the oil... | 1:13:28 | 1:13:30 | |
Oil from the tin of anchovies. | 1:13:30 | 1:13:33 | |
That's something for you. | 1:13:33 | 1:13:36 | |
That's going to go in there. | 1:13:38 | 1:13:39 | |
Now you're appearing in the UK quite a bit. | 1:13:39 | 1:13:42 | |
Tell me about this festival, which is bigger than Christmas in Sweden. | 1:13:42 | 1:13:47 | |
Exactly, so we have the Midsummer Eve. | 1:13:47 | 1:13:50 | |
It's the biggest holiday in Sweden. | 1:13:50 | 1:13:52 | |
It's our Christmas celebration. | 1:13:52 | 1:13:54 | |
We get together with the family, | 1:13:54 | 1:13:56 | |
so this year there is a British woman, | 1:13:56 | 1:13:59 | |
I think she worked on the British... Big British Bake Off? | 1:13:59 | 1:14:02 | |
-Great British Bake Off? -That's the one. | 1:14:02 | 1:14:06 | |
And now she's doing a Midsummer party in southern England. | 1:14:06 | 1:14:09 | |
-It's not Mary Berry, is it? -Who is she? | 1:14:09 | 1:14:12 | |
-I'm just saying. -Young girl? | 1:14:12 | 1:14:15 | |
-Eh? -Young, tall, blonde girl? | 1:14:15 | 1:14:18 | |
-Moving on! -I don't know, who is she? | 1:14:18 | 1:14:23 | |
You have legends, don't you, in Sweden? | 1:14:23 | 1:14:26 | |
-No. -You understand the word "legend?" | 1:14:26 | 1:14:28 | |
Legend! Yeah, yeah, yeah. | 1:14:28 | 1:14:33 | |
Like Obi-Wan Kenobi. | 1:14:33 | 1:14:35 | |
She is... In fact... | 1:14:35 | 1:14:37 | |
As a parallel, you've said exactly what I was going to say! | 1:14:39 | 1:14:43 | |
Mary Berry and Obi-Wan Kenobi. | 1:14:43 | 1:14:46 | |
That's the one, you don't need to say nothing else after that! | 1:14:48 | 1:14:51 | |
Cooking Swedish cinnamon buns. | 1:14:51 | 1:14:54 | |
Obi-Wan Kenobi, that's the first thing we're going to say to her. | 1:14:54 | 1:14:57 | |
-You've got the fish smoking. -We've got that coming out of here. | 1:15:00 | 1:15:03 | |
They're hosting a Midsummer party down in southern England, | 1:15:04 | 1:15:08 | |
so I'm coming over for that | 1:15:08 | 1:15:10 | |
but I haven't talked to my wife yet and this will be difficult, | 1:15:10 | 1:15:14 | |
because I have to leave home for the biggest holiday, family... | 1:15:14 | 1:15:18 | |
-Yeah. -And you haven't told your wife. | 1:15:18 | 1:15:20 | |
Not yet. I'm going to do that when I come home. | 1:15:20 | 1:15:23 | |
I would probably do that before you take a flight back, to be honest. | 1:15:23 | 1:15:26 | |
I reckon she's going to find out about it between now and then. | 1:15:28 | 1:15:31 | |
-So we've got capers going in here? -I need to text her, maybe now. | 1:15:31 | 1:15:34 | |
So we've got some capers going in. Tell us about this fish then. | 1:15:34 | 1:15:38 | |
What have we got happening now then? | 1:15:38 | 1:15:39 | |
It's lightly cured and then smoked in the juniper wood | 1:15:39 | 1:15:42 | |
and then I'm going to try to... | 1:15:42 | 1:15:44 | |
You want to finish this with a blowtorch as well? | 1:15:44 | 1:15:46 | |
I'm going to finish with a blowtorch. | 1:15:46 | 1:15:49 | |
Have you got any trademark dishes? | 1:15:49 | 1:15:53 | |
Last time, you brought this amazing pan you were cooking with as well. | 1:15:53 | 1:15:56 | |
Yeah, cast iron, that's the big difference between a grill, | 1:15:56 | 1:15:59 | |
the traditional barbecue, | 1:15:59 | 1:16:02 | |
and Nordic grills that we use, the open flames, | 1:16:02 | 1:16:06 | |
and then we just add the pan in to the flames | 1:16:06 | 1:16:10 | |
and then we cook it in the cast iron so it gives flavour | 1:16:10 | 1:16:13 | |
from the cast iron, but I did that last time | 1:16:13 | 1:16:15 | |
so now I need to show other techniques | 1:16:15 | 1:16:18 | |
so you think I'm a multitalent. | 1:16:18 | 1:16:20 | |
-The potatoes. -I'll do the potatoes. I'll drain those off. | 1:16:20 | 1:16:24 | |
This is just to finish off? | 1:16:24 | 1:16:26 | |
It's cured, just cooked, this fish as well? | 1:16:26 | 1:16:31 | |
-So warm potatoes that we've got in here as well? -Yeah. | 1:16:33 | 1:16:35 | |
Is there anybody else doing your style of food? | 1:16:38 | 1:16:41 | |
There are similar ideas and the Nordic food has gone | 1:16:41 | 1:16:46 | |
from not only... I'm just going to blowtorch this finish. | 1:16:46 | 1:16:50 | |
-It's hard to hear anything. OK, I'm done. -That's fine, carry on. | 1:16:50 | 1:16:54 | |
It's been a lot of focus on new Nordic food product-wise | 1:16:57 | 1:17:01 | |
but now it's more technically driven. | 1:17:01 | 1:17:04 | |
You said this juniper, Douglas fir pine, you could use that? | 1:17:04 | 1:17:08 | |
Yeah, you could use that. A Christmas tree. | 1:17:08 | 1:17:10 | |
Great way to use up your Christmas tree. | 1:17:10 | 1:17:13 | |
We could add some olive oil to this as well, even though that's not very Scandinavian. | 1:17:13 | 1:17:17 | |
Are you happy with that dish? | 1:17:17 | 1:17:21 | |
-The little dipping sauce on the side. -Yeah, it looks OK. | 1:17:21 | 1:17:25 | |
I've done better. | 1:17:25 | 1:17:26 | |
Fair enough! What's the name of the dish? | 1:17:28 | 1:17:31 | |
Juniper smoked wood... What? No. | 1:17:31 | 1:17:34 | |
I've just got Obi-Wan Kenobi going in my head. | 1:17:34 | 1:17:39 | |
Anyway, check that out. | 1:17:39 | 1:17:40 | |
You need your own show, to be honest, you do! | 1:17:46 | 1:17:49 | |
Have a seat over here. | 1:17:49 | 1:17:50 | |
Gregory, I don't know whether you followed that | 1:17:50 | 1:17:53 | |
-cos I ain't got a clue what was going on. -I did, man. | 1:17:53 | 1:17:56 | |
Dive into that, tell us what you think. | 1:17:56 | 1:17:58 | |
Let me get the little dipping sauce as well. | 1:17:58 | 1:18:01 | |
This apple and fennel salad, I make one of those. | 1:18:01 | 1:18:06 | |
Is that particularly Nordic? | 1:18:06 | 1:18:08 | |
Yeah. It could be German as well, I don't know. | 1:18:08 | 1:18:11 | |
It depends on where you draw the border. | 1:18:11 | 1:18:13 | |
Mm! Mm! | 1:18:13 | 1:18:15 | |
-Happy with that? -Yes, and this is the dipping sauce. | 1:18:15 | 1:18:17 | |
Yeah, dipping sauce. Dive in. | 1:18:17 | 1:18:19 | |
Now, if you couldn't follow that recipe due to the fire and confusion | 1:18:24 | 1:18:27 | |
then head over to the BBC website, just don't forget your juniper wood. | 1:18:27 | 1:18:31 | |
When impressionist Alistair McGowan came in to the studio to face | 1:18:31 | 1:18:34 | |
his Food Heaven or his Food Hell, he told us he was a lover | 1:18:34 | 1:18:38 | |
of lemon meringue pie, but definitely wasn't partial to pork, | 1:18:38 | 1:18:42 | |
and it was my turn to cook Heaven or Hell, but which one would it be? | 1:18:42 | 1:18:45 | |
It's time to find out whether Alistair is facing either | 1:18:45 | 1:18:48 | |
food Heaven or Food Hell? | 1:18:48 | 1:18:50 | |
Now, Alistair, Food Heaven was this, | 1:18:50 | 1:18:52 | |
lots of lemons, lemon meringue pie. | 1:18:52 | 1:18:56 | |
Meringue and stuff like that. | 1:18:56 | 1:18:58 | |
Or Food Hell was this, pork chop, big pork chop. | 1:18:58 | 1:19:01 | |
-Look at it, it just looks boring. -Look at the size of it. | 1:19:01 | 1:19:04 | |
Nice kind of Asian slaw, that would be delicious. | 1:19:04 | 1:19:07 | |
-What do you think you got? -I hope I got the pie. | 1:19:07 | 1:19:10 | |
I've had so much savoury, I'm just ready for a sweet. | 1:19:10 | 1:19:12 | |
You weren't sure what I was going to do, were you? | 1:19:12 | 1:19:15 | |
No, but I'm interested to see what you're going to do. | 1:19:15 | 1:19:17 | |
OK, well, I can tell you it is... | 1:19:17 | 1:19:19 | |
-It's the lemon meringue pie. -Get in! | 1:19:19 | 1:19:22 | |
-Guys in the studio, you went for it, right? -Yeah. | 1:19:22 | 1:19:25 | |
Most of our callers. | 1:19:25 | 1:19:27 | |
Boys, if you want to clear that, let's get this on. | 1:19:27 | 1:19:30 | |
So, guys, I'm also going to need you to do, I've got some lemon curd, | 1:19:30 | 1:19:34 | |
so one of you guys, who wants to do lemon curd? | 1:19:34 | 1:19:37 | |
I'll make the lemon curd. | 1:19:37 | 1:19:38 | |
OK, beautiful, which leaves Martin, you can do the cream, | 1:19:38 | 1:19:41 | |
we've got some mascarpone cream there, | 1:19:41 | 1:19:44 | |
with some double cream, some more lemon. | 1:19:44 | 1:19:46 | |
Right, I'll get on with the cake, I'll stop talking. | 1:19:46 | 1:19:48 | |
Looks like a... What is it you call it? | 1:19:48 | 1:19:50 | |
Not a separated egg. | 1:19:50 | 1:19:52 | |
-Deconstructed! -Deconstructed! That's the word. That's the buzzword. | 1:19:52 | 1:19:57 | |
-Terrible word. -Deconstructed lemon meringue pie. | 1:19:57 | 1:20:00 | |
Let's get this in. | 1:20:00 | 1:20:01 | |
Start blending the butter and the sugar. | 1:20:01 | 1:20:03 | |
You want that sugar to dissolve. | 1:20:03 | 1:20:06 | |
Let's get that in. | 1:20:06 | 1:20:08 | |
Start beating that. | 1:20:08 | 1:20:10 | |
-I do this by hand if I'm doing stuff. -You don't? | 1:20:10 | 1:20:13 | |
-I do, yeah. -Have not got one of these? -No. I enjoy it. | 1:20:13 | 1:20:16 | |
It's my workout, you don't need it. | 1:20:16 | 1:20:18 | |
That's very kind. | 1:20:18 | 1:20:20 | |
Right, I've got some bicarb in there, | 1:20:20 | 1:20:22 | |
that's going to lighten the load. | 1:20:22 | 1:20:24 | |
It's kind of a chuck it all in cake. | 1:20:24 | 1:20:26 | |
Let's take this over here. | 1:20:26 | 1:20:29 | |
And some self-raising flour. | 1:20:29 | 1:20:32 | |
My ingredients are going everywhere. | 1:20:32 | 1:20:35 | |
So ideally, you want to let that cream, let it cream, | 1:20:37 | 1:20:40 | |
and then add your eggs slowly, but that's with the luxury of time. | 1:20:40 | 1:20:43 | |
-This is for the pastry. -And we're short on that. | 1:20:43 | 1:20:46 | |
No, no, it's not pastry! | 1:20:46 | 1:20:48 | |
This is the cake, we're making a lemon cake | 1:20:48 | 1:20:50 | |
and then we've got the lemon curd, cream, the mascarpone... | 1:20:50 | 1:20:53 | |
OK, no pastry. | 1:20:53 | 1:20:55 | |
OK, right, let's get a few eggs in there. | 1:20:55 | 1:20:58 | |
-Right, guys. Who's free? -There's some limes here. | 1:20:58 | 1:21:02 | |
-Really? -Some lemons. | 1:21:02 | 1:21:04 | |
Lemon zest. | 1:21:04 | 1:21:07 | |
-You've done it? -Yeah. -Amazing! | 1:21:07 | 1:21:09 | |
You don't need me to do anything? | 1:21:09 | 1:21:12 | |
OK, so slowly add the eggs. | 1:21:12 | 1:21:14 | |
I'll let you do it. | 1:21:14 | 1:21:16 | |
And this is a real kind of quick, chuck it all in method. | 1:21:16 | 1:21:19 | |
But you do need a mixer, you'll be there for hours. | 1:21:19 | 1:21:23 | |
Yeah... | 1:21:23 | 1:21:24 | |
So what do you eat when you're on the road then? | 1:21:24 | 1:21:27 | |
It's tricky, actually, because it's finding a time to eat | 1:21:27 | 1:21:30 | |
because you don't want to eat too close to a show | 1:21:30 | 1:21:33 | |
and the wisdom is you don't eat after a show. | 1:21:33 | 1:21:35 | |
-And lay in bed... -Exactly, not good for you. | 1:21:35 | 1:21:37 | |
And if you're turning up in towns you don't know, | 1:21:37 | 1:21:39 | |
sometimes - it's not true now but in the old days - | 1:21:39 | 1:21:42 | |
you turn up at five o'clock to eat and nowhere's serving till six, | 1:21:42 | 1:21:44 | |
you know, at the earliest so it's tricky. | 1:21:44 | 1:21:46 | |
But the best thing is to eat at lunchtime. | 1:21:46 | 1:21:48 | |
And do you find it hard? Whenever I'm out and about, | 1:21:48 | 1:21:51 | |
I always find it hard not to eat loads of bread. | 1:21:51 | 1:21:54 | |
You can't get fruit at a service station | 1:21:54 | 1:21:56 | |
and everything is bread-based. | 1:21:56 | 1:21:58 | |
Yeah. That's why this food we've had today has been so nice | 1:21:58 | 1:22:00 | |
because it's very difficult to get any vegetarian food | 1:22:00 | 1:22:03 | |
or any healthy food, unless you just eat raw veg or raw fruit. | 1:22:03 | 1:22:05 | |
I love my fruit so I survive on fruit. Fruit and chocolate! | 1:22:05 | 1:22:09 | |
Fruit and chocolate? | 1:22:09 | 1:22:11 | |
-Well, not together! -That's a nice balanced diet! | 1:22:11 | 1:22:13 | |
But it is hard to eat on the road. | 1:22:13 | 1:22:16 | |
Cooking itself, obviously you've got to be at home to do it, | 1:22:16 | 1:22:18 | |
but you like your own kitchen and you like your own food, so it's difficult. | 1:22:18 | 1:22:22 | |
It's a big thing now for you guys to do these massive tours, isn't it? | 1:22:22 | 1:22:26 | |
Theatre is slightly different, | 1:22:26 | 1:22:29 | |
people have been doing that for years. It's different with stand-up. | 1:22:29 | 1:22:32 | |
-But the stand-up thing is... -Yeah, yeah. | 1:22:32 | 1:22:34 | |
The venues I was doing was like the little theatre in Monmouth | 1:22:34 | 1:22:36 | |
and, to be perfectly honest, people were saying, you know, | 1:22:36 | 1:22:39 | |
"We had Dara O Briain here last week, | 1:22:39 | 1:22:40 | |
"he's trying out stuff for his national tour, his arena tour. | 1:22:40 | 1:22:43 | |
"When's your big tour?" | 1:22:43 | 1:22:44 | |
-And I would say, "This is my tour!" -That's quite nice, though. | 1:22:44 | 1:22:47 | |
-Quite sort of intimate... -Yeah. | 1:22:47 | 1:22:49 | |
Do you get a sense of where you are? | 1:22:49 | 1:22:52 | |
Do you have that heckle, that feedback? | 1:22:52 | 1:22:54 | |
You try and fit things in, depending on where you are. | 1:22:54 | 1:22:58 | |
If I'm in the Birmingham area, obviously, | 1:22:58 | 1:23:01 | |
you put in people like Frank Skinner, | 1:23:01 | 1:23:03 | |
who maybe you wouldn't do anywhere else. | 1:23:03 | 1:23:05 | |
And particularly, this struck me as weird, I was in Newcastle | 1:23:05 | 1:23:08 | |
and I've done Brendan Foster for a long time, | 1:23:08 | 1:23:10 | |
the athletics commentator, and when I do Brendan normally, | 1:23:10 | 1:23:12 | |
people laugh at the end of my Brendan Foster routine | 1:23:12 | 1:23:14 | |
but when you're in Newcastle or anywhere in the north-east, | 1:23:14 | 1:23:17 | |
they're laughing straightaway, | 1:23:17 | 1:23:19 | |
so people like you to do the people from their area. | 1:23:19 | 1:23:21 | |
Yeah, sure. Build a relationship. | 1:23:21 | 1:23:23 | |
In the West Country or Wales if you start doing Stephen Merchant, | 1:23:23 | 1:23:26 | |
people really seem to, to laugh at that, | 1:23:26 | 1:23:27 | |
-because they like a bit of Stephen Merchant. -I'm so easily pleased. | 1:23:27 | 1:23:30 | |
-Doing a local person. -Have you got any requests, while he's here? | 1:23:30 | 1:23:33 | |
He's already done Trevor Brooking. | 1:23:33 | 1:23:36 | |
The sport thing, the sport voices are quite big for you? | 1:23:36 | 1:23:39 | |
Yeah, it always has been. I love watching sport. | 1:23:39 | 1:23:42 | |
I mean, that's the thing, really, doing impressions. | 1:23:42 | 1:23:44 | |
You got to do people that you watch a lot, and for me as well, | 1:23:44 | 1:23:47 | |
I like my tennis, so I do a lot of tennis voices. | 1:23:47 | 1:23:50 | |
Andy Murray, obviously. Nowadays the response to me doing Andy | 1:23:50 | 1:23:55 | |
has gone, well, through the roof, you know. | 1:23:55 | 1:23:58 | |
It's second nature. | 1:23:58 | 1:23:59 | |
I have to work hard at the politicians | 1:23:59 | 1:24:01 | |
because I follow politics like anybody else | 1:24:01 | 1:24:04 | |
but it's not natural for me to do that. | 1:24:04 | 1:24:05 | |
I have been enjoying doing Boris. | 1:24:05 | 1:24:07 | |
And Boris was saying the other day, I don't know if you heard this, | 1:24:07 | 1:24:11 | |
he said, we face three major crises in this country at this moment in time. | 1:24:11 | 1:24:14 | |
We face a fuel crisis, we face an obesity crisis and we face an unemployment crisis. | 1:24:14 | 1:24:18 | |
We could solve all three crises at a stroke. | 1:24:18 | 1:24:20 | |
All we need to do is suck the fat out of the fat people, | 1:24:20 | 1:24:23 | |
turn it into fuel and pay them for it! | 1:24:23 | 1:24:25 | |
Who needs fracking when we've got snacking, that's what I say! | 1:24:25 | 1:24:28 | |
-Right, OK, so that's the all in one. -I missed that. | 1:24:31 | 1:24:34 | |
I'll talk you through it. Don't worry about it. | 1:24:34 | 1:24:36 | |
Eggs and sugar, and then the lemon zest, the lemon juice, | 1:24:36 | 1:24:39 | |
the bicarb and the self-raising flour. | 1:24:39 | 1:24:41 | |
Chucked it all in, creamed it together, | 1:24:41 | 1:24:43 | |
-into a hot oven. -Using that. -Using that bad boy. | 1:24:43 | 1:24:46 | |
Right, so let's move this over. | 1:24:46 | 1:24:49 | |
OK, so this is what will come out. | 1:24:49 | 1:24:51 | |
-This is what will come out. -And once it's cool... | 1:24:51 | 1:24:53 | |
You've got a bit of a soggy bottom there, seems to have dropped quite a lot. | 1:24:53 | 1:24:57 | |
I'm not happy with that as a base, I've got to say. | 1:24:57 | 1:24:59 | |
I'm not happy with that as a base at all there. | 1:24:59 | 1:25:01 | |
Don't know what Mary thinks. | 1:25:01 | 1:25:04 | |
Is it part of your job to keep up? | 1:25:04 | 1:25:07 | |
Yeah, completely. | 1:25:07 | 1:25:09 | |
And I found myself cursing once when we were doing | 1:25:09 | 1:25:11 | |
the television series years ago. I rang a friend and he said, | 1:25:11 | 1:25:13 | |
"What are you doing?" I said, "I've just been watching Rising Damp. | 1:25:13 | 1:25:16 | |
"I've had to watch Rising Damp cos we're doing Rigsby next week. | 1:25:16 | 1:25:19 | |
"I've just watched five episodes back-to-back." | 1:25:19 | 1:25:21 | |
He actually said to me, "Most people would give their eye teeth | 1:25:21 | 1:25:24 | |
"to be paid for watching five episodes of Rising Damp." | 1:25:24 | 1:25:26 | |
So it's not always a hardship. | 1:25:26 | 1:25:28 | |
But that's why I do people I enjoy watching. | 1:25:28 | 1:25:30 | |
Because then it doesn't feel like work at all. | 1:25:30 | 1:25:33 | |
Thank you, boys. | 1:25:33 | 1:25:35 | |
We've got our cooled lemon curd. | 1:25:35 | 1:25:38 | |
Yes. I missed that, so what is lemon curd? | 1:25:38 | 1:25:41 | |
-I have always wondered what lemon curd is. -Talk him through it. | 1:25:41 | 1:25:44 | |
Lemon curd is eggs, sugar and lemon whisked until it should be | 1:25:44 | 1:25:48 | |
ribbon stage and then you add butter to it to emulsify. | 1:25:48 | 1:25:52 | |
Does it need to set? Has it got to set before you use it? | 1:25:52 | 1:25:55 | |
Needs to go, yeah, it's obviously going to be hot, | 1:25:55 | 1:25:57 | |
it needs to go in the fridge and cool down. | 1:25:57 | 1:25:59 | |
I'm just going to ripple this through. | 1:25:59 | 1:26:01 | |
It's already looking really, really tantalising. | 1:26:01 | 1:26:04 | |
It's not what you had in mind, I think, | 1:26:04 | 1:26:06 | |
when you think of lemon meringue pie, as it were. | 1:26:06 | 1:26:10 | |
Let's try not to slop that on the deck. | 1:26:10 | 1:26:13 | |
-OK, so that's been rippled through the mascarpone. -Yeah. -Right? | 1:26:13 | 1:26:17 | |
We'll have to lose that. | 1:26:17 | 1:26:18 | |
OK, so here we've got some lemon slices. These, very easy to do. | 1:26:18 | 1:26:25 | |
They look like the lemons you left in the fruit bowl | 1:26:25 | 1:26:28 | |
and kind of forgotten about, but they are not, | 1:26:28 | 1:26:31 | |
so what you need to do is to slice them | 1:26:31 | 1:26:33 | |
and you could leave them out in your Aga or in a low oven overnight | 1:26:33 | 1:26:36 | |
or something like that. | 1:26:36 | 1:26:38 | |
They basically dehydrate. | 1:26:38 | 1:26:39 | |
Is that just the dressing or can you eat the whole thing? | 1:26:39 | 1:26:41 | |
-You can eat them, do you want to try one? -With the rind as well? | 1:26:41 | 1:26:44 | |
They are quite poky. | 1:26:44 | 1:26:46 | |
Poky, what does that mean? | 1:26:46 | 1:26:48 | |
That's poky. | 1:26:48 | 1:26:50 | |
-It is. Quite a nice little snack. -It's nice. | 1:26:50 | 1:26:54 | |
Let's turn that heat off. | 1:26:54 | 1:26:56 | |
Thank you, chef. | 1:26:56 | 1:26:59 | |
This is the wafer thin meringue. | 1:26:59 | 1:27:03 | |
So I'm hoping to get some shards. | 1:27:03 | 1:27:07 | |
It's not really working. | 1:27:07 | 1:27:08 | |
So, hang on... | 1:27:08 | 1:27:10 | |
What we would do, right, is make a meringue, | 1:27:10 | 1:27:12 | |
spread it out, leave that to dry. | 1:27:12 | 1:27:14 | |
You're going to do it. | 1:27:14 | 1:27:16 | |
Leave that to dry. | 1:27:16 | 1:27:18 | |
That worked! | 1:27:18 | 1:27:21 | |
That's what we're after! | 1:27:21 | 1:27:23 | |
Let's have some shards! | 1:27:23 | 1:27:26 | |
This is what's called stiff peaks. | 1:27:26 | 1:27:28 | |
Beautiful. | 1:27:28 | 1:27:30 | |
That looks all right, actually, | 1:27:30 | 1:27:32 | |
that looks better than the one I did earlier. | 1:27:32 | 1:27:35 | |
Let's move that like that and that's it! | 1:27:35 | 1:27:37 | |
Do you want to dig in? Put your lemon down! | 1:27:37 | 1:27:41 | |
-Dig in, have a spoon. Yes, you do! Yes, you do. -OK. | 1:27:41 | 1:27:45 | |
I can't believe I'm about to say that my mother makes it better, but... | 1:27:45 | 1:27:49 | |
Try that. | 1:27:49 | 1:27:50 | |
It's a disappointing bake, I've got to say. | 1:27:50 | 1:27:53 | |
Alistair, remind us when your tour starts. | 1:27:53 | 1:27:56 | |
My tour of Pygmalion starts in ten days' time. | 1:27:56 | 1:27:58 | |
-I'm speaking with my mouth full! -That's fine, it's all relaxed here. | 1:27:58 | 1:28:01 | |
In Cambridge and then we go around Aberdeen, Brighton, Bath, | 1:28:01 | 1:28:04 | |
Oxford, all over the country. | 1:28:04 | 1:28:06 | |
Coming to a town near you. | 1:28:06 | 1:28:07 | |
If there's a theatre royal we're in it, doing Pygmalion. | 1:28:07 | 1:28:10 | |
-Is that all right? -This is lovely, | 1:28:10 | 1:28:11 | |
and it's a very funny play, I should say that. | 1:28:11 | 1:28:13 | |
Cheers. | 1:28:13 | 1:28:15 | |
I tell you what, those meringues were a nightmare | 1:28:18 | 1:28:20 | |
but it was well worth the effort to see the look of enjoyment | 1:28:20 | 1:28:23 | |
on Alistair's little face as he tucked into his Food Heaven. | 1:28:23 | 1:28:27 | |
Anyway, that's it from us this week, I'm afraid. | 1:28:27 | 1:28:29 | |
I hope we've enjoyed taking a look back at some of our favourite | 1:28:29 | 1:28:32 | |
moments from the Saturday Kitchen archives, and don't forget, | 1:28:32 | 1:28:34 | |
if you fancy giving any of today's studio recipes a go, | 1:28:34 | 1:28:37 | |
then just head over to the BBC website. | 1:28:37 | 1:28:39 | |
Enjoy the rest of your weekend and we'll see you next week. | 1:28:39 | 1:28:42 |