Browse content similar to 11/03/2018. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Good morning. We've got breakfast, lunch and dinner all sorted for you on today's show, | 0:00:02 | 0:00:05 | |
as famous faces tuck into inspirational dishes from top chefs, | 0:00:05 | 0:00:08 | |
as well as another celebrity facing their food heaven or food hell. | 0:00:08 | 0:00:11 | |
So, forget about the spring cleaning, sit back and relax | 0:00:11 | 0:00:14 | |
and enjoy another slice of Saturday Kitchen Best Bites. | 0:00:14 | 0:00:17 | |
Welcome to the show. Now, don't go anywhere for the next 90 minutes, | 0:00:37 | 0:00:41 | |
as we have been searching through the Saturday Kitchen archives | 0:00:41 | 0:00:44 | |
to bring you some of our favourite moments from years gone by. | 0:00:44 | 0:00:47 | |
Coming up, it's dessert time, as funnyman Bradley Walsh enjoys | 0:00:47 | 0:00:51 | |
coconut panna cotta with blood oranges and mini-doughnuts. | 0:00:51 | 0:00:54 | |
The Godfather of Gastronomy himself Michel Roux is here | 0:00:54 | 0:00:57 | |
with a masterclass on scallops. | 0:00:57 | 0:01:00 | |
He cooks scallops in fish stock with button mushrooms, | 0:01:00 | 0:01:03 | |
before serving the scallops in their shells | 0:01:03 | 0:01:05 | |
with duchess potatoes on a bed of couscous. | 0:01:05 | 0:01:07 | |
The Queen of Curry Madhur Jaffrey is here, with spicy lamb shanks. | 0:01:07 | 0:01:11 | |
She marinates lamb shanks in yoghurt with a mix of cumin, cloves, | 0:01:11 | 0:01:14 | |
cinnamon, ginger, garlic and coriander, | 0:01:14 | 0:01:17 | |
and serves alongside a dill and cardamom rice pilaf. | 0:01:17 | 0:01:20 | |
And then it's time for another Saturday Kitchen Omelette Challenge, | 0:01:20 | 0:01:24 | |
as Jun Tanaka takes on Atul Kochhar at the hobs. | 0:01:24 | 0:01:26 | |
Saturday Kitchen favourite Galton Blackiston is here, | 0:01:26 | 0:01:28 | |
mixing Japanese and Norfolk cuisine. He sears feather blade of Wagyu beef | 0:01:28 | 0:01:33 | |
and serves alongside Norfolk new potatoes, kale, | 0:01:33 | 0:01:35 | |
beetroot puree and crispy shallot rings. | 0:01:35 | 0:01:38 | |
And actor James Nesbitt faces his food heaven or his food hell. | 0:01:38 | 0:01:40 | |
Will he get his food heaven - | 0:01:40 | 0:01:42 | |
aubergine moussaka with sauteed potatoes - | 0:01:42 | 0:01:44 | |
or his food hell - a simple simnel cake? | 0:01:44 | 0:01:47 | |
The choice between sweet and savoury, but which one did he get? | 0:01:47 | 0:01:49 | |
You're going to have to keep watching until the end of the show to find out. | 0:01:49 | 0:01:53 | |
All of that still to come, | 0:01:53 | 0:01:54 | |
plus we've been digging through the BBC archives to bring you | 0:01:54 | 0:01:56 | |
some classic moments from Rick Stein and Keith Floyd. | 0:01:56 | 0:01:59 | |
But first up, it's over to Donna Hay who's got breakfast all sorted | 0:01:59 | 0:02:03 | |
with her pancetta baked eggs. | 0:02:03 | 0:02:04 | |
-Welcome back, Donna. Your second time on the show? -Yes. | 0:02:04 | 0:02:07 | |
-What are we cooking? -You were really nice to me last time! | 0:02:07 | 0:02:10 | |
I'm always nice to you. | 0:02:10 | 0:02:11 | |
I feel you're going to be in trouble today. | 0:02:11 | 0:02:13 | |
No, not me. It's him over there that you need to worry. | 0:02:13 | 0:02:16 | |
-Nothing to do with me. -I feel trouble brewing. | 0:02:16 | 0:02:18 | |
-OK, what are we cooking, then? -Pancetta baked eggs. -Yes. | 0:02:18 | 0:02:21 | |
I know I offended you, no pastry. But, come on. | 0:02:21 | 0:02:23 | |
It's the weekend, I'm not going to stuff pastry in these tins. | 0:02:23 | 0:02:26 | |
Right, OK. Pancetta, so the idea is this is a quiche without the pastry? | 0:02:26 | 0:02:30 | |
-Yeah. -Right, OK. -Well, sort of. Do you have to say it like that? | 0:02:30 | 0:02:33 | |
Quiche is so '80s. | 0:02:33 | 0:02:35 | |
Right. We've got the pancetta here. | 0:02:35 | 0:02:38 | |
We've got the pancetta. You know what, I'm going to halve some of it. | 0:02:38 | 0:02:42 | |
At home I do it with round pancetta, which I just pop straight in. | 0:02:42 | 0:02:45 | |
-We can get round pancetta. -OK. Well, that's a lot simpler. | 0:02:45 | 0:02:48 | |
But, for this one, just two little pieces in the bottom. | 0:02:48 | 0:02:51 | |
Then get one of the whole ones and twist it around the sides. | 0:02:51 | 0:02:54 | |
So, as long as you've roughly lined the tin, | 0:02:54 | 0:02:57 | |
it's no big deal if there's holes in it. | 0:02:57 | 0:02:59 | |
It's just to go around the outside. | 0:02:59 | 0:03:01 | |
And when that bakes, it becomes nice and crunchy and crisp. | 0:03:01 | 0:03:04 | |
Important to use a metal tin for this, then? | 0:03:04 | 0:03:06 | |
I like to use a metal tin. | 0:03:06 | 0:03:08 | |
It makes sure the pancetta goes crunchy and brown. | 0:03:08 | 0:03:10 | |
But you can't use bacon, just pancetta? That's the key, I suppose. | 0:03:10 | 0:03:13 | |
Well, I think bacon might be a bit thick. Can you get nice, thin bacon? | 0:03:13 | 0:03:17 | |
So you want me to make the royale mix, not the quiche mix? | 0:03:17 | 0:03:19 | |
The royale mix which is eggs, medium eggs. | 0:03:19 | 0:03:23 | |
-Three eggs. -Three of these, yeah. | 0:03:23 | 0:03:26 | |
A little bit of cream, because I want it nice and creamy, | 0:03:26 | 0:03:28 | |
you know, velvety in the centre. | 0:03:28 | 0:03:30 | |
-Little bit? -So, a little bit of cream. | 0:03:30 | 0:03:34 | |
Some Parmesan cheese, there you go. Grated over there. | 0:03:34 | 0:03:38 | |
Tell us about yourself, then. Was it...? | 0:03:38 | 0:03:40 | |
Were you a chef first, or were you an enthusiastic cook, or...? | 0:03:40 | 0:03:45 | |
-How did you get into it? -I was an enthusiastic cook. | 0:03:45 | 0:03:48 | |
My two older sisters, out of necessity, made me cook. | 0:03:48 | 0:03:51 | |
Right. | 0:03:51 | 0:03:52 | |
So that's really how I got into it, then I turned it into my career, | 0:03:52 | 0:03:55 | |
but I'm really a home economist by trade. | 0:03:55 | 0:03:58 | |
-That's where you trained, was it? -Yeah... You know what? | 0:03:58 | 0:04:01 | |
To tell you the truth, I was too scared to become a chef, | 0:04:01 | 0:04:04 | |
I was scared of you big boys. | 0:04:04 | 0:04:06 | |
Pushing me around in the kitchen. I was, I was horrified. | 0:04:06 | 0:04:09 | |
-I don't know about that. -NICK NAIRN: Pussycats. | 0:04:09 | 0:04:12 | |
-Every one of us! -Yeah, yeah. | 0:04:12 | 0:04:13 | |
-That's how I would describe you, Nick! -Never lost my temper ever. | 0:04:13 | 0:04:16 | |
Yeah, pussycat! | 0:04:16 | 0:04:17 | |
So a home economist and then, what was it...? | 0:04:17 | 0:04:19 | |
You wrote one book, and then it progressed from there, or...? | 0:04:19 | 0:04:22 | |
I started writing recipes for magazines, but I really enjoyed the food styling... | 0:04:22 | 0:04:26 | |
Back when I started - I'm sounding really old - | 0:04:26 | 0:04:28 | |
but cooking at home was kind of a bit shunned upon, | 0:04:28 | 0:04:31 | |
it was all about getting cool takeaway | 0:04:31 | 0:04:33 | |
and not cooking at all. | 0:04:33 | 0:04:34 | |
So, I just decided that I needed to write really simple fresh recipes... | 0:04:34 | 0:04:37 | |
-Right. -..that people could achieve at home, so... | 0:04:37 | 0:04:40 | |
And that's how it all started, | 0:04:40 | 0:04:43 | |
cos it's gone on to be hugely popular, cos... | 0:04:43 | 0:04:45 | |
How many cook books are you on now? How many...? | 0:04:45 | 0:04:47 | |
I don't know...16, something. | 0:04:47 | 0:04:50 | |
16 cook books, 4 million cook books, | 0:04:50 | 0:04:52 | |
but the other thing that's huge is this magazine. | 0:04:52 | 0:04:55 | |
-Tell us about that. -Yeah, that's been enormous. | 0:04:55 | 0:04:57 | |
The day before I got on the plane to come over here, | 0:04:57 | 0:04:59 | |
we'd just put the 50th issue to the printers, so... | 0:04:59 | 0:05:02 | |
-Yeah. -..that's been fantastic. | 0:05:02 | 0:05:04 | |
Subscribers in, you know, | 0:05:04 | 0:05:06 | |
a crazy amount of countries all over the world, so it's good fun. | 0:05:06 | 0:05:10 | |
-Fun working on a mag. -Fantastic. There you go. -Thank you. | 0:05:10 | 0:05:13 | |
-There's your "royale" mixture. -I'm just going to pop that in there. | 0:05:13 | 0:05:17 | |
And I really like the addition of all that fresh basil, | 0:05:17 | 0:05:20 | |
because I am channelling spring, sunny weather, | 0:05:20 | 0:05:23 | |
and I think the basil just makes it nice and fresh and zingy. | 0:05:23 | 0:05:26 | |
You don't have to grease these moulds or anything? | 0:05:26 | 0:05:28 | |
-No, it just pops out, cos it's nonstick. -OK. In the oven. | 0:05:28 | 0:05:31 | |
-In the oven - are you going to do that for me? -I'll do that. | 0:05:31 | 0:05:34 | |
-What temperature's that going in at? -Oh, 350 something. -"350 something"? | 0:05:34 | 0:05:39 | |
-Details, details, James! -For some amount of time! | 0:05:39 | 0:05:42 | |
Some amount of time, something or other. | 0:05:42 | 0:05:44 | |
350 something, they go in for some amount of time and they come out like this. | 0:05:44 | 0:05:48 | |
And don't forget that all today's studio recipes, | 0:05:48 | 0:05:50 | |
including this one from Donna, are on our website. | 0:05:50 | 0:05:53 | |
Go to bbc.co.uk/saturdaykitchen. | 0:05:53 | 0:05:57 | |
For dishes from our previous shows, bbc.co.uk/recipes. | 0:05:57 | 0:06:01 | |
Look at those, they're like little souffles, lovely. | 0:06:01 | 0:06:03 | |
There you go. Right, peas you popped in boiling water. | 0:06:03 | 0:06:07 | |
Yeah, just frozen peas. A lot easier. | 0:06:07 | 0:06:10 | |
But I just want to refresh them and take the frozenness out of them | 0:06:10 | 0:06:13 | |
without them cooking, really, cos I want them to have as much... | 0:06:13 | 0:06:15 | |
-Is that over to me, then? -Over to you. | 0:06:15 | 0:06:17 | |
So they got drained off, and then you want them in ice-cold water? | 0:06:17 | 0:06:21 | |
Yes, then a little bit of leaf spinach. | 0:06:21 | 0:06:24 | |
But do you do your own photography as well for these books, or...? | 0:06:24 | 0:06:28 | |
No, I don't do the photography, but I do the styling. | 0:06:28 | 0:06:30 | |
-You do the whole styling for it as well? -Yeah. | 0:06:30 | 0:06:32 | |
There you go. And the ethos of these recipes, are they...? | 0:06:32 | 0:06:36 | |
Cos you've got a new one coming up, the new book now? | 0:06:36 | 0:06:40 | |
No, but I'm sure I could write one for you later. | 0:06:40 | 0:06:43 | |
-"Donna has a new cook book out." -Oh, that one. Sorry. -"That one"? | 0:06:43 | 0:06:47 | |
Oh, it's one of the 16! No Time To Cook. | 0:06:47 | 0:06:51 | |
It came out last year, but I was a bit slow getting up here with it, so... | 0:06:51 | 0:06:54 | |
-Yes, No Time To Cook. -Yeah, which is... | 0:06:54 | 0:06:57 | |
Which has got a lovely ethos of busy people, so one pot, one pan, | 0:06:57 | 0:07:00 | |
one roasting dish, so slow on the washing up as well. | 0:07:00 | 0:07:03 | |
-Have you got my peas? -I've got your peas. | 0:07:03 | 0:07:06 | |
-Do you want me to take...the things out the spinach? -No, I don't! | 0:07:06 | 0:07:10 | |
-Why not? -Cos it's edible and it's got a nice crunch. | 0:07:10 | 0:07:12 | |
-Look, that's no food stylist. Look at that! -OK, all right. | 0:07:12 | 0:07:16 | |
A big burly boy doing that! | 0:07:16 | 0:07:20 | |
So, we've got lots of mint leaves, and I like to keep them whole, | 0:07:22 | 0:07:25 | |
because I like a big punch of flavour when you eat it. | 0:07:25 | 0:07:27 | |
And then you're going to make me some dressing. | 0:07:27 | 0:07:30 | |
I just want some olive oil and lemon juice soaking it up. | 0:07:30 | 0:07:32 | |
-Olive oil and lemon juice? Right, OK. -Really simple. | 0:07:32 | 0:07:35 | |
-So they've had boiling water poured over them? -Yeah. | 0:07:35 | 0:07:38 | |
-Do you want pips in here? -No! No. -Lemon, no? -No, I don't think so. | 0:07:38 | 0:07:43 | |
-Rustic. Right, so lemon and olive oil? -Yes, please. | 0:07:43 | 0:07:46 | |
Just something simple. Then we'll pop a little bit more mint on this. | 0:07:46 | 0:07:51 | |
-You want some seasoning in there? -Yes, please. -A bit of black pepper. | 0:07:51 | 0:07:55 | |
Now, you said these were great for picnics. | 0:07:55 | 0:07:58 | |
Yeah, I love taking these on a picnic. You know why? | 0:07:58 | 0:08:00 | |
Because you can just wrap this in a tea towel | 0:08:00 | 0:08:03 | |
and take it in its own little portable dish. | 0:08:03 | 0:08:05 | |
-Arrives there in style. -Wrap it in a tea towel? You're going to wrap it in a...sleeping bag, | 0:08:05 | 0:08:10 | |
the weather we've been having over here! | 0:08:10 | 0:08:12 | |
To keep that thing warm. | 0:08:12 | 0:08:14 | |
A little bit of dressing over the top. | 0:08:15 | 0:08:17 | |
-Donna, you can drizzle the dressing over, cos I daren't touch it. -Really? | 0:08:17 | 0:08:20 | |
-Yeah, go on. -Do I scare you that much? -No, you don't scare me. | 0:08:20 | 0:08:23 | |
-There we go. -A little drizzly, drizzly dressing. | 0:08:23 | 0:08:27 | |
And these are great, aren't they? As you say, nice and crisp. | 0:08:27 | 0:08:29 | |
Lovely and soft in the centre. Remind us what that is again. | 0:08:29 | 0:08:33 | |
It's baked pancetta eggs with a spinach, pea and feta salad. | 0:08:33 | 0:08:37 | |
-See, I wasn't scary, was I? -A little bit. -Check that out. | 0:08:37 | 0:08:40 | |
Looks absolutely delicious, I have to say. | 0:08:45 | 0:08:48 | |
And that little home economist touch works. | 0:08:48 | 0:08:51 | |
There you go, have a seat over here. There you go, Sue. Dive into that. | 0:08:51 | 0:08:55 | |
-Oh, gosh. That looks so beautiful. -The food just keeps coming. | 0:08:55 | 0:08:58 | |
These are a great idea. They're nice and light. | 0:08:58 | 0:09:02 | |
It's simple, it's for breakfast food, brunch food, picnic food. | 0:09:02 | 0:09:06 | |
-Put some toast on it. -Nick's thinking that's on his cafe menu. | 0:09:06 | 0:09:09 | |
I do, and I love the idea of just wrapping the thing in a duvet | 0:09:09 | 0:09:12 | |
and taking it away for a picnic, you know, | 0:09:12 | 0:09:15 | |
for that sunny day that we get twice a year. | 0:09:15 | 0:09:17 | |
Exactly! In Scotland. | 0:09:17 | 0:09:19 | |
But the idea of these... | 0:09:19 | 0:09:21 | |
They puff straight up, and it keeps them nice and light. | 0:09:21 | 0:09:24 | |
I've just got to have some of this mint and peas. | 0:09:24 | 0:09:27 | |
Don't forget the spinach | 0:09:27 | 0:09:29 | |
with the nice stalk bits in there, perfectly placed. | 0:09:29 | 0:09:32 | |
-Happy with that? -Oh, that's beautiful. | 0:09:32 | 0:09:35 | |
They're fantastic. | 0:09:35 | 0:09:36 | |
Just pour boiling water onto the frozen peas, | 0:09:36 | 0:09:39 | |
then strain them and use them straightaway. | 0:09:39 | 0:09:42 | |
That's the key to all that, and it's also the same thing for broad beans. | 0:09:42 | 0:09:45 | |
Such a brilliant store cupboard standby. | 0:09:45 | 0:09:48 | |
Something you have in the freezer, | 0:09:48 | 0:09:49 | |
it's as good as anything you'll get from the garden. | 0:09:49 | 0:09:52 | |
Other flavourings that could be put in there? Give them some inspiration. Other than basil. | 0:09:52 | 0:09:56 | |
Oh, goodness. Well, any kind of soft herb. Parsley... | 0:09:56 | 0:09:58 | |
-Coriander work in there? -Ooh, not with eggs. | 0:09:58 | 0:10:01 | |
I don't like coriander with eggs. Chives... | 0:10:01 | 0:10:03 | |
Nick! Coriander doesn't work! | 0:10:03 | 0:10:06 | |
What do I...? I've only written 13 books. | 0:10:06 | 0:10:08 | |
Oh, well, there you go. When you've done 16, you know what you're talking about, eh? | 0:10:08 | 0:10:11 | |
An excellent brunch dish from Donna there, | 0:10:16 | 0:10:18 | |
and a great way to kick-start your day. | 0:10:18 | 0:10:20 | |
Coming up, Bradley Walsh is served coconut panna cotta | 0:10:20 | 0:10:23 | |
with blood orange and mini-doughnuts, | 0:10:23 | 0:10:25 | |
but first it's over to Rick Stein who's in India, taking it easy, | 0:10:25 | 0:10:28 | |
as someone else is doing all the cooking for a change. | 0:10:28 | 0:10:31 | |
Popular holiday destinations | 0:10:33 | 0:10:35 | |
mark out, I think, great chunks of social history. | 0:10:35 | 0:10:38 | |
Package deals to Spain, villas in Tuscany, | 0:10:39 | 0:10:43 | |
gites in the Perigord, and now, I think, this is probably the latest, | 0:10:43 | 0:10:47 | |
rice barges with all mod cons in Kerala. | 0:10:47 | 0:10:51 | |
Cruising through palm-fringed backwaters | 0:10:51 | 0:10:54 | |
with full air conditioning, | 0:10:54 | 0:10:56 | |
your very own cook, sun deck and balcony. | 0:10:56 | 0:10:59 | |
They once brought rice from the paddies inland. | 0:10:59 | 0:11:02 | |
Who'd have thought, what a leap in imagination, they'd be taking | 0:11:02 | 0:11:05 | |
honeymoon couples on the holiday of a lifetime? | 0:11:05 | 0:11:08 | |
I suppose this is what Kerala's all about. Going in a boat | 0:11:11 | 0:11:15 | |
up and down the backwaters. It's a bit like the exotic version | 0:11:15 | 0:11:19 | |
of the Norfolk Broads, I was thinking. | 0:11:19 | 0:11:21 | |
You know, you've got these sort of wide rivers going into big lakes. | 0:11:21 | 0:11:24 | |
But looking around, it just sums up Kerala to me, | 0:11:24 | 0:11:28 | |
because, I know I use this word a bit too often, fecundity, | 0:11:28 | 0:11:32 | |
but, it is so fertile. | 0:11:32 | 0:11:34 | |
I can watch fishermen all day long. | 0:11:40 | 0:11:43 | |
It's timeless, basic and magical. | 0:11:43 | 0:11:46 | |
This guy's catching the most popular fish here, it's called karimeen. | 0:11:46 | 0:11:51 | |
And lots of little cafes along the backwaters serve it with masala. | 0:11:51 | 0:11:55 | |
Well, we just stopped off for a coffee | 0:11:58 | 0:12:00 | |
from filming them catching karimeen, | 0:12:00 | 0:12:02 | |
the famous fish of the Keralan backwaters, | 0:12:02 | 0:12:05 | |
and they just said, "Would you like something to eat?" | 0:12:05 | 0:12:07 | |
So, I just had a look at this. | 0:12:07 | 0:12:09 | |
I mean, it's such a lovely advertisement menu. | 0:12:09 | 0:12:12 | |
So, I said, "Can we have some karimeen fry, please?" | 0:12:12 | 0:12:15 | |
So, I'm really looking forward to that. | 0:12:15 | 0:12:17 | |
They said, "Would you like some prawns too?" | 0:12:17 | 0:12:20 | |
So, these are the prawns. | 0:12:20 | 0:12:22 | |
I mean... Call that... | 0:12:22 | 0:12:24 | |
I mean, this is a Bobby Dazzler of a prawn! | 0:12:24 | 0:12:27 | |
So, I said to them, "Is there any chance we can film them?" | 0:12:27 | 0:12:29 | |
Because, you know, it would be so good to be out there watching them come. | 0:12:29 | 0:12:33 | |
And they said, "Well, they only do them at night." | 0:12:33 | 0:12:35 | |
Well, we can't film that, because you wouldn't be able to see 'em. | 0:12:35 | 0:12:38 | |
So, we said, "Well, do you fancy cooking some for us as well?" | 0:12:38 | 0:12:40 | |
So, we're going to have them fried! | 0:12:40 | 0:12:43 | |
I was a bit peckish, so they ended up making two dishes for me, | 0:12:43 | 0:12:47 | |
starting with these giant prawns | 0:12:47 | 0:12:49 | |
that were fried with onions, tomatoes and curry leaves. | 0:12:49 | 0:12:53 | |
When the prawns have taken on colour, | 0:12:53 | 0:12:56 | |
he puts in freshly ground garam masala, | 0:12:56 | 0:12:59 | |
ground cumin, turmeric and more curry leaves. | 0:12:59 | 0:13:03 | |
I think this is a prawn curry | 0:13:03 | 0:13:05 | |
by which other prawn curries may be measured. | 0:13:05 | 0:13:09 | |
What they're doing now is cooking the karimeen fry. | 0:13:09 | 0:13:11 | |
That's the one that's just coated in the masala with cornflour, | 0:13:11 | 0:13:15 | |
and in the masala we've got garlic, ginger, chilli, | 0:13:15 | 0:13:18 | |
ground pepper, cumin, turmeric, | 0:13:18 | 0:13:20 | |
cornflour and lemon juice. | 0:13:20 | 0:13:23 | |
You won't be able to get the karimeen at home, | 0:13:23 | 0:13:26 | |
but it would work really well with bass or bream. And, of course, | 0:13:26 | 0:13:29 | |
what's really important, it's got to be fried in coconut oil. | 0:13:29 | 0:13:35 | |
The guy helping us out here on the backwaters is Floyd. | 0:13:35 | 0:13:39 | |
No, not that one! | 0:13:39 | 0:13:40 | |
But he was brought up here and he's also a chef. | 0:13:40 | 0:13:43 | |
He worked in the Middle East in Bahrain. | 0:13:43 | 0:13:46 | |
Any food in Kerala, if you go to any house, | 0:13:46 | 0:13:49 | |
they don't serve you with a fork or knife or spoon, | 0:13:49 | 0:13:52 | |
you have to eat it with your hand. | 0:13:52 | 0:13:54 | |
-Let's go then. You start. -You start from here. | 0:13:54 | 0:13:57 | |
Let's just see what it's like. | 0:13:57 | 0:13:58 | |
Mmm, what a good fish! | 0:14:01 | 0:14:03 | |
And this...this fish, the karimeen, is the most famous fish in Kerala. | 0:14:03 | 0:14:08 | |
Yeah, sure, it's the famous fish in Kerala. | 0:14:08 | 0:14:10 | |
You can go anywhere in Kerala and...but most in Alleppey, you come to Alleppey... | 0:14:10 | 0:14:15 | |
-Yeah. -..they ask for karimeen. | 0:14:15 | 0:14:17 | |
Tell me this, what dish would you be most homesick for | 0:14:17 | 0:14:19 | |
when you were cooking over in Arabia? | 0:14:19 | 0:14:22 | |
The dish which makes me homesick, which I feel like eating... | 0:14:22 | 0:14:28 | |
-Yeah. -..is fish molee and prawn curry, | 0:14:28 | 0:14:32 | |
because whenever I leave Bahrain, before I could leave there, | 0:14:32 | 0:14:35 | |
I call my mother and I tell her, | 0:14:35 | 0:14:37 | |
-"Mummy, I want this dish." -HE LAUGHS | 0:14:37 | 0:14:39 | |
So, she keeps it ready for me. | 0:14:39 | 0:14:41 | |
I can see what Floyd means. | 0:14:41 | 0:14:44 | |
This prawn curry certainly didn't disappoint. | 0:14:44 | 0:14:47 | |
It was bursting with the flavours of pepper, chilli, cumin | 0:14:47 | 0:14:51 | |
and the restaurant's home-made garam masala. | 0:14:51 | 0:14:55 | |
Words fail me. I mean, | 0:14:57 | 0:14:59 | |
just looking at those prawns when they were raw, | 0:14:59 | 0:15:01 | |
I was just thinking, "This is going to be fabulous." | 0:15:01 | 0:15:05 | |
I mean, I just love seafood, and...that is...spectacular. | 0:15:05 | 0:15:10 | |
THEY SPEAK IN OWN LANGUAGE | 0:15:13 | 0:15:17 | |
Toddy is very important in Kerala. | 0:15:17 | 0:15:19 | |
It's not just for the tourists. | 0:15:19 | 0:15:21 | |
The toddy shops are to the locals what our local is to us. | 0:15:21 | 0:15:26 | |
The toddy comes from the nectar of the coconut palm bud. | 0:15:29 | 0:15:33 | |
And this is a bit complicated, | 0:15:33 | 0:15:35 | |
so bear with me, as I had a couple of glasses of this magic nectar | 0:15:35 | 0:15:40 | |
before witnessing this! | 0:15:40 | 0:15:42 | |
First of all, this chap climbs the palm | 0:15:42 | 0:15:45 | |
and then beats one of these huge buds | 0:15:45 | 0:15:48 | |
in order to get the sap to rise. | 0:15:48 | 0:15:51 | |
And then it looks like he's already cut off the top of one bud, | 0:15:53 | 0:15:58 | |
which he rubs with a bit of mud. | 0:15:58 | 0:16:01 | |
This, I was told, promotes the rise of the nectar, which starts to drip | 0:16:01 | 0:16:05 | |
almost straightaway and that's captured in the clay pot. | 0:16:05 | 0:16:11 | |
It's then left overnight | 0:16:11 | 0:16:12 | |
and collected first thing in the morning. | 0:16:12 | 0:16:14 | |
It'll start to ferment straightaway | 0:16:14 | 0:16:16 | |
and by lunch time will be quite alcoholic | 0:16:16 | 0:16:18 | |
and yet quite pleasant to drink. | 0:16:18 | 0:16:22 | |
But towards the end of a hot afternoon, | 0:16:23 | 0:16:26 | |
it'll be absolutely lethal! | 0:16:26 | 0:16:28 | |
Floyd the chef and my guide here | 0:16:28 | 0:16:31 | |
insisted that I visit a local toddy shop. | 0:16:31 | 0:16:34 | |
He said, "You can't say you've been to Kerala | 0:16:34 | 0:16:37 | |
"without having a glass of toddy." | 0:16:37 | 0:16:39 | |
To which I replied, "Well, all right, then!" | 0:16:39 | 0:16:41 | |
-Before you can drink the toddy... -Yeah. | 0:16:43 | 0:16:46 | |
..you have to pour a little bit first. | 0:16:46 | 0:16:48 | |
Oh, I thought we were supposed to be drinking out of this, Floyd. | 0:16:48 | 0:16:50 | |
-Yes, just a little bit. -Yeah, OK. | 0:16:50 | 0:16:52 | |
You wash it, you wash it and just... | 0:16:52 | 0:16:55 | |
That's the style before you can drink the toddy. | 0:16:55 | 0:16:58 | |
-Right, that... So. -So, now... | 0:16:58 | 0:17:00 | |
-How much do you put in there, then? -Yeah, you put full. | 0:17:00 | 0:17:02 | |
-And the first glass... -Yeah. | 0:17:05 | 0:17:07 | |
..you have to take it full. | 0:17:07 | 0:17:08 | |
Oh, I've never tasted it before, what if I don't like it? | 0:17:08 | 0:17:12 | |
You have to! | 0:17:12 | 0:17:14 | |
-If you're in a toddy shop... -I have to! | 0:17:14 | 0:17:15 | |
..empty the glass, you have to. It goes like this. | 0:17:15 | 0:17:18 | |
-Cheers! -Cheers! | 0:17:18 | 0:17:19 | |
-Crikey, that's not bad actually! -That is... | 0:17:27 | 0:17:31 | |
Once you start with the toddy, it's starting...trouble. | 0:17:31 | 0:17:35 | |
THEY LAUGH | 0:17:35 | 0:17:37 | |
It's like the engine. | 0:17:37 | 0:17:39 | |
-Right, you've got to... -You got to make... | 0:17:39 | 0:17:41 | |
-..fill the carburettor up... -Yeah, and then, | 0:17:41 | 0:17:43 | |
-by the time you start it... -Yeah. | 0:17:43 | 0:17:44 | |
..you keep on going. | 0:17:44 | 0:17:46 | |
Phwoar! | 0:17:46 | 0:17:48 | |
HE SNORES | 0:17:52 | 0:17:53 | |
SNORING | 0:17:53 | 0:17:55 | |
That's what happens when you have too much toddy, you see, | 0:18:01 | 0:18:03 | |
there you go! | 0:18:03 | 0:18:04 | |
Now, Rick was in Kerala, which translates as "land of the coconut trees". | 0:18:04 | 0:18:07 | |
Now, coconut is such a versatile ingredient for savoury | 0:18:07 | 0:18:10 | |
and sweet dishes, and I'm going to use it to make this dish. | 0:18:10 | 0:18:12 | |
It's a great dessert. | 0:18:12 | 0:18:14 | |
It's a coconut panna cotta, | 0:18:14 | 0:18:15 | |
and I'm going to use it with blood oranges, | 0:18:15 | 0:18:17 | |
which are in season now, which are fantastic, | 0:18:17 | 0:18:19 | |
make a little Suzette sauce to go with it, and some little | 0:18:19 | 0:18:21 | |
doughnuts, which I think go fantastically well with panna cotta. | 0:18:21 | 0:18:24 | |
So, first off we're going to throw in some sugar into here. | 0:18:24 | 0:18:27 | |
Now, this is a simple little Suzette sauce. | 0:18:27 | 0:18:29 | |
So, Suzette sauce is a little bit of brandy, | 0:18:29 | 0:18:31 | |
or you can use Armagnac, and then we've got some of this | 0:18:31 | 0:18:34 | |
orange liqueur, these blood oranges, which are fantastic. | 0:18:34 | 0:18:37 | |
-When you cut them open, look at those. -Oh, yeah. | 0:18:37 | 0:18:40 | |
Now, I said they're used for a lot of savoury dishes. | 0:18:40 | 0:18:42 | |
One of the most famous sauces with this is called a Maltaise, | 0:18:42 | 0:18:45 | |
which is Hollandaise sauce with blood orange juice added to it. | 0:18:45 | 0:18:48 | |
Which is great with some poached salmon or asparagus, | 0:18:48 | 0:18:51 | |
which it would be really nice with as well, with orange, wonderful. | 0:18:51 | 0:18:54 | |
But with this one we're just going to use a touch of lemon, | 0:18:54 | 0:18:56 | |
just to give it a bit of sharpness, and warm this up. | 0:18:56 | 0:18:58 | |
Now, with our panna cotta, we throw in some double cream. | 0:18:58 | 0:19:01 | |
Panna cotta is basically just a set cream, | 0:19:02 | 0:19:05 | |
but we're going to flavour this with some vanilla, so when you | 0:19:05 | 0:19:08 | |
take the vanilla, Bourbon vanilla, which comes from Madagascar, | 0:19:08 | 0:19:11 | |
big, fat vanilla pod, | 0:19:11 | 0:19:12 | |
you should be able to bend the pods like that, not sort of snap. | 0:19:12 | 0:19:16 | |
And then what we do is we take out the vanilla seeds, throw that | 0:19:16 | 0:19:19 | |
into the cream, and then I've got a mixture of this gelatine. | 0:19:19 | 0:19:22 | |
This is leaf gelatine, which is in cold water left to soak. | 0:19:22 | 0:19:25 | |
And then we've got coconut milk and buttermilk. | 0:19:25 | 0:19:27 | |
Buttermilk adds a little sharpness to the panna cotta as well. | 0:19:27 | 0:19:30 | |
So, that's that one. All right? | 0:19:30 | 0:19:32 | |
Yeah, no, good, yeah. I'm absolutely fascinated, actually, yeah. | 0:19:33 | 0:19:37 | |
-Happy with that? -Yeah, no, really good. | 0:19:37 | 0:19:39 | |
-Now, it's got to be the... -Is it fattening? -Is it fattening? | 0:19:39 | 0:19:41 | |
-Yeah. -Er, yes. | 0:19:41 | 0:19:43 | |
Cos I was looking at Paul. Do you eat your own food, Paul? | 0:19:43 | 0:19:45 | |
-There's nothing of you. -Yeah, yeah. I have hollow legs. | 0:19:45 | 0:19:48 | |
It just doesn't stick to me. I've got my dad's genetics and... | 0:19:48 | 0:19:52 | |
-Right, yeah, yeah. -Yeah. | 0:19:52 | 0:19:53 | |
Right, so, when you add the alcohol to this, | 0:19:53 | 0:19:55 | |
you've got to really watch it. | 0:19:55 | 0:19:56 | |
Be particularly careful with the orange liqueur, this stuff. | 0:19:56 | 0:19:59 | |
-It's like rocket fuel when you put it... -Is it going to blow up? | 0:19:59 | 0:20:01 | |
It literally will fry up. So, add a little bit of colour to the sugar. | 0:20:01 | 0:20:05 | |
And you want the colour to add, well, | 0:20:05 | 0:20:07 | |
the flavour to the sauce as well. | 0:20:07 | 0:20:09 | |
So, you basically just take it off the heat, | 0:20:09 | 0:20:11 | |
-you add a little bit of brandy... -Go on, James! | 0:20:11 | 0:20:13 | |
Now, this'll flame a bit, but not as much as this stuff. | 0:20:13 | 0:20:15 | |
This is like rocket fuel, so, careful with this one. | 0:20:15 | 0:20:18 | |
Do you think there was a girl called Suzette that that was invented for? | 0:20:19 | 0:20:22 | |
-What's that? -Do you think there was a girl called Suzette? | 0:20:22 | 0:20:25 | |
I think there probably was. | 0:20:25 | 0:20:26 | |
-You know, there was bound to be, you know? -Probably was. | 0:20:26 | 0:20:29 | |
-In we go with the... -Like peach Melba. -..blood oranges. -Yeah, yeah. | 0:20:29 | 0:20:32 | |
-Tarte Tatin, the Tatin sisters. -Who's Mrs Tatin? | 0:20:32 | 0:20:36 | |
They were a couple of old dames that lived in France somewhere. | 0:20:36 | 0:20:39 | |
-Really? -Yes. | 0:20:39 | 0:20:41 | |
And the tart fell out when it came out of the oven, | 0:20:41 | 0:20:43 | |
fell upside down, hence the word tarte Tatin, | 0:20:43 | 0:20:45 | |
-that's where it comes from, upside-down apple tart. -Oh. Very good. | 0:20:45 | 0:20:47 | |
Bit like scad the beggars. | 0:20:47 | 0:20:49 | |
Yeah, exactly. You need all these questions on The Chase, you see. | 0:20:49 | 0:20:52 | |
I do, that's exactly where I need them, yeah. | 0:20:52 | 0:20:54 | |
Cos it's the only questions that I would actually get right if I was ever on that... | 0:20:54 | 0:20:58 | |
I mean, that is an incredible phenomenon, really. | 0:20:58 | 0:21:00 | |
What are you now, seventh series, eighth series of The Chase? | 0:21:00 | 0:21:02 | |
-Something like that, yeah. -It's still getting huge viewing figures. | 0:21:02 | 0:21:05 | |
Yeah, it's great, I have to say, it's really good. | 0:21:05 | 0:21:07 | |
I mean, people often ask me, you know, | 0:21:07 | 0:21:09 | |
"Do you want to come down to the pub quiz?" and stuff like that. | 0:21:09 | 0:21:11 | |
"You must be good." But it's not like that for me. | 0:21:11 | 0:21:13 | |
I'm sort of running the show, so it goes in one ear and out the other. | 0:21:13 | 0:21:16 | |
I'm not really, I'm not... | 0:21:16 | 0:21:18 | |
It's about having a great memory for names and numbers | 0:21:18 | 0:21:21 | |
and stuff like that as well, so I'm not brilliant with that. | 0:21:21 | 0:21:23 | |
-Cos, yeah, I mean, you've done a variety quiz shows that you've been a part of. -Yeah. | 0:21:23 | 0:21:28 | |
Is that one of your favourites? | 0:21:28 | 0:21:30 | |
Is that the one that feels right for you, The Chase? | 0:21:30 | 0:21:32 | |
Yeah, The Chase especially. | 0:21:32 | 0:21:34 | |
I mean, it was a nice format and I just sat, | 0:21:34 | 0:21:37 | |
I literally sat in an office and someone at ITV, | 0:21:37 | 0:21:40 | |
Di Howie, gave me, and Ali Sharman, gave me a piece | 0:21:40 | 0:21:42 | |
of A4 paper and said, "What do you think of the rules of that?" | 0:21:42 | 0:21:45 | |
-I said, "Yeah, it looks good." -"We're going to do an office run-through." | 0:21:45 | 0:21:48 | |
-And I did it. -And I started with a couple of the Chasers in an office run-through, gave them | 0:21:48 | 0:21:52 | |
a couple of nicknames, and we were up and running. | 0:21:52 | 0:21:54 | |
And I literally became part of the contestant, | 0:21:54 | 0:21:58 | |
I literally was the contestant's mate, basically, in the first run-through | 0:21:58 | 0:22:03 | |
and it sort of stuck, and so we were against the Chasers... | 0:22:03 | 0:22:06 | |
See, if there's got to be one that's brought back it's got to be | 0:22:06 | 0:22:08 | |
-Bullseye, hasn't it? -Yeah. -I mean, that was the ultimate to me. | 0:22:08 | 0:22:12 | |
-Yeah, did you like darts though? -Well, yeah, but you won a rubber Bully, | 0:22:12 | 0:22:16 | |
which was pretty pointless, and also you won a boat when you lived in, sort of, Birmingham. | 0:22:16 | 0:22:20 | |
BRADLEY LAUGHS | 0:22:20 | 0:22:21 | |
Which I thought was just... I thought it was "this is what you could have won." | 0:22:21 | 0:22:24 | |
So they rubbed it in even more. I thought it was... | 0:22:24 | 0:22:26 | |
Yeah, I see what you're saying, yeah, but, you know, game shows, | 0:22:26 | 0:22:29 | |
I mean, they're all sort of a reinvention, | 0:22:29 | 0:22:31 | |
pretty much of a muchness, a reinvention of something... | 0:22:31 | 0:22:34 | |
Well, you've done so many different things as well, particularly, | 0:22:34 | 0:22:37 | |
-I mean, now Law and Order: UK. -Yeah. -Fantastic to be a part of that. | 0:22:37 | 0:22:41 | |
Yeah, well, that's, we're in our eighth series of that, | 0:22:41 | 0:22:44 | |
I think, now, so that's good. That was... | 0:22:44 | 0:22:47 | |
I'm really pleased to be part of that. | 0:22:47 | 0:22:50 | |
Cos, I mean, in America it's massive. | 0:22:50 | 0:22:52 | |
Well, I think we're the only franchise running | 0:22:52 | 0:22:54 | |
now at the moment, because it made 420-odd episodes in the States | 0:22:54 | 0:22:58 | |
and then they took it off, but there are other guises it runs in, | 0:22:58 | 0:23:02 | |
like SVU, Law and Order: SPU, and Law and Order: Criminal Intent, | 0:23:02 | 0:23:06 | |
but I think we're probably the only franchise running. | 0:23:06 | 0:23:09 | |
And our show gets dubbed into French and Portuguese, I think, and Italian, German... | 0:23:09 | 0:23:14 | |
Cos if you've never seen the US version, anybody out there, | 0:23:14 | 0:23:16 | |
-it's kind of the same format, isn't it, really? -Yeah. | 0:23:16 | 0:23:19 | |
It's the way that it's edited as well. Tell us a bit about it. | 0:23:19 | 0:23:22 | |
Well, it's quick. I mean, it's the whole thing. | 0:23:22 | 0:23:24 | |
It's, sort of, the crime, we catch the perpetrator pretty quickly. | 0:23:24 | 0:23:28 | |
And then it's not really a whodunnit, | 0:23:28 | 0:23:31 | |
but it's purely and simply the fact that then we've got to | 0:23:31 | 0:23:33 | |
take them to court and see how the judicial system puts them away. | 0:23:33 | 0:23:36 | |
Sometimes they get off and sometimes we put them away. | 0:23:36 | 0:23:40 | |
But strangely enough, most of the stories in its original guise | 0:23:40 | 0:23:44 | |
came from the front pages of the New York Times. | 0:23:44 | 0:23:46 | |
Dick Wolf himself would read the front pages, write the story, | 0:23:46 | 0:23:50 | |
go away with his writers, | 0:23:50 | 0:23:51 | |
write the story that concerned that particular headline. | 0:23:51 | 0:23:54 | |
So, basically they were all pretty much true to life, you know. | 0:23:54 | 0:23:58 | |
-Cos it is one of these shows that, particularly I think, in the UK we've improved. -Oh, right. | 0:23:58 | 0:24:04 | |
Well, do you think we've taken an American show? It's difficult for you to say that, | 0:24:04 | 0:24:07 | |
but it's one of those things that, you know, | 0:24:07 | 0:24:09 | |
you start off with an American show, because they kind of ruin ours. | 0:24:09 | 0:24:12 | |
-Well, I don't know about that... -It's like that Office sort of stuff. | 0:24:12 | 0:24:15 | |
Well, I've never seen it, so I can't comment, but I... | 0:24:15 | 0:24:18 | |
LAUGHTER | 0:24:18 | 0:24:19 | |
-He's sitting on the fence here, you see. -Come on, Bradley, get off. | 0:24:19 | 0:24:22 | |
I think it's like American cars, you see, we make them better. | 0:24:22 | 0:24:25 | |
I'm not, I'm not sitting on any fence. Seriously, I hadn't seen it. | 0:24:25 | 0:24:27 | |
I hadn't even seen the American Law and Order. I hadn't even seen it. | 0:24:27 | 0:24:30 | |
Dick Wolf, we was at dinner one night and he said to me, | 0:24:30 | 0:24:32 | |
"Brad, what did you think of the American show?" | 0:24:32 | 0:24:34 | |
And I went, "I've got to be honest with you, Dick, I've never seen it." | 0:24:34 | 0:24:37 | |
And he went, "Well, maybe that's good, so then you're not taking on | 0:24:37 | 0:24:40 | |
-"board the way it was done and you're bringing it from a fresh side." -Yours is better. -Yeah. | 0:24:40 | 0:24:43 | |
So, it was pretty good. | 0:24:43 | 0:24:45 | |
I mean, I'm basically playing the part that Jerry Orbach played, | 0:24:45 | 0:24:48 | |
Lenny Briscoe in the original series of the American show, but it's been great. | 0:24:48 | 0:24:53 | |
I mean, it was a time, when I first turned up for rehearsals, | 0:24:53 | 0:24:57 | |
this is in 2008, that I'd just left, not been, I'd been out of another show, | 0:24:57 | 0:25:02 | |
come into Law and Order, and I was told not to smile at all by the show runner, | 0:25:02 | 0:25:08 | |
scripter head and the director, because Jamie Bamber who | 0:25:08 | 0:25:12 | |
was my partner at the time, he said, "No, he's the alpha male, | 0:25:12 | 0:25:15 | |
"he's the grin, you know, for the ladies to see. You're the grisly old cop." | 0:25:15 | 0:25:21 | |
And it was great. And it was like, I thought, "Oh, brilliant, something different." | 0:25:21 | 0:25:24 | |
Cos I'd played Danny Baldwin in Coronation Street, I was Jack the lad and then... | 0:25:24 | 0:25:28 | |
So, we get to Law and Order and it's knocked out of you, | 0:25:28 | 0:25:31 | |
and then we put the mac on, the glasses and the slicked-down hair, | 0:25:31 | 0:25:34 | |
and it's a really nice part to play, actually, very understated. | 0:25:34 | 0:25:37 | |
But looking at all the stuff that you've done, I mean, | 0:25:37 | 0:25:39 | |
this is a far cry from your first career as a professional footballer. | 0:25:39 | 0:25:42 | |
Well, actually, my first career was at Rolls-Royce in Leavesden in | 0:25:42 | 0:25:46 | |
Watford, I used to build helicopter engines for the Ministry of Defence. | 0:25:46 | 0:25:49 | |
-That's what I used to do. -He's making all this up. | 0:25:49 | 0:25:52 | |
This can't be true. | 0:25:52 | 0:25:54 | |
LAUGHTER | 0:25:54 | 0:25:55 | |
-It can't be. Your life's not real. -I left school, I left school... -That's unbelievable. | 0:25:55 | 0:26:00 | |
I left school, Francis Combe Secondary Modern, a comprehensive. | 0:26:00 | 0:26:04 | |
And my dad, I said, "I don't know what to do," cos I was going to, playing football locally, | 0:26:04 | 0:26:08 | |
and my dad said, "Well, listen, why don't you go to the factory?" | 0:26:08 | 0:26:12 | |
Which is literally the Harry Potter film studios now. | 0:26:12 | 0:26:14 | |
And it was literally at the top of our road and I said, "OK, fair enough." | 0:26:14 | 0:26:18 | |
I only needed a minimal amount of qualifications to get in at floor level, | 0:26:18 | 0:26:24 | |
and then Rolls-Royce put me through their technical school and I went to college with them. | 0:26:24 | 0:26:28 | |
And came out the other end a jet engineer. | 0:26:28 | 0:26:30 | |
If someone had told you your life's going to be like that, you would go, "You're crazy." | 0:26:30 | 0:26:34 | |
And then I was seen playing for my mum's hospital side on the Saturday, I played for the county football | 0:26:34 | 0:26:39 | |
and stuff like that, and I was seen playing, and they said to me, Brentford had been watching, | 0:26:39 | 0:26:44 | |
and they said, "Do you want to play on Monday night against Southend United?" | 0:26:44 | 0:26:47 | |
And I said, "Yeah," and I scored the winner and signed on straight after that. | 0:26:47 | 0:26:50 | |
-Have you ever seen James play football? -No, no. -He's fantastic. | 0:26:50 | 0:26:53 | |
LAUGHTER | 0:26:53 | 0:26:55 | |
But it's like everything else, the game's changed. I couldn't play now. | 0:26:57 | 0:27:00 | |
We've still got 55 minutes for me to get... | 0:27:00 | 0:27:02 | |
LAUGHTER | 0:27:02 | 0:27:04 | |
Yeah, you don't want to see me play football. | 0:27:04 | 0:27:06 | |
Me neither, me neither now. It's all gone. | 0:27:06 | 0:27:08 | |
-No, seriously, you don't want to see me play football. -LAUGHTER | 0:27:08 | 0:27:11 | |
-So... -So, Law and Order. -Yeah. -And we are on, what, eight series now? | 0:27:11 | 0:27:15 | |
Yeah, yeah. | 0:27:15 | 0:27:17 | |
-Fantastic. Well, there are your doughnuts. -Thanks. | 0:27:17 | 0:27:20 | |
JAMES LAUGHS | 0:27:20 | 0:27:21 | |
Roll these around, a bit of sugar. This is an enriched yeast dough. | 0:27:21 | 0:27:24 | |
Basically it's a bread dough made with sugar and butter added to it. | 0:27:24 | 0:27:28 | |
-I'll put your one on there. -Right, thanks. | 0:27:28 | 0:27:31 | |
-And there you have your... -Cheers. -..buttermilk and coconut panna cotta with blood oranges, | 0:27:31 | 0:27:35 | |
-Suzette sauce, and sugar-roasted doughnuts. -And a couple for the lads. | 0:27:35 | 0:27:38 | |
-Do I get to eat it, James? -Oh, I don't... -I can see what's happening already. | 0:27:38 | 0:27:43 | |
THEY LAUGH | 0:27:43 | 0:27:44 | |
-What do you think? -Oh, I haven't... Can I, do you mind? -Yeah, yeah. Dive in. | 0:27:44 | 0:27:48 | |
-Right, OK. -And there's no sugar in that panna cotta as well. | 0:27:48 | 0:27:50 | |
It's just the coconut milk, but it's the buttermilk that adds the sweetness to it as well. | 0:27:50 | 0:27:54 | |
-Happy with that? -Beautiful doughnuts, man. | 0:27:54 | 0:27:56 | |
From jet engineer to footballer and actor, to singer, | 0:28:01 | 0:28:03 | |
is there anything Bradley Walsh can't do? | 0:28:03 | 0:28:06 | |
Next up it's the incredible Michel Roux, | 0:28:06 | 0:28:08 | |
who's giving a masterclass in a classic French scallop dish. | 0:28:08 | 0:28:12 | |
Now, not every day you get one of the world's best chefs cooking for you. | 0:28:12 | 0:28:16 | |
Well, our next guest is exactly that. | 0:28:16 | 0:28:18 | |
He opened Le Gavroche with his brother Albert 40 years ago. | 0:28:18 | 0:28:23 | |
It soon became the first restaurant in Britain to gain three Michelin stars. | 0:28:23 | 0:28:26 | |
He eventually left and opened the Waterside Inn in Bray, | 0:28:26 | 0:28:29 | |
which has held its own three Michelin stars for an amazing 23 years. | 0:28:29 | 0:28:35 | |
It's the first time he's been on Saturday Kitchen. It's a real honour to have him on. | 0:28:35 | 0:28:39 | |
It's the godfather of cookery himself - | 0:28:39 | 0:28:41 | |
I've bigged you up enough - Michel Roux. | 0:28:41 | 0:28:43 | |
-Thank you. -Absolute genius. | 0:28:43 | 0:28:45 | |
What am I supposed to do after all what you say about me? | 0:28:45 | 0:28:47 | |
-Just cook the scallops. -LAUGHTER | 0:28:47 | 0:28:49 | |
-So, what are you cooking for us? -Scottish scallops. -Yeah. | 0:28:49 | 0:28:53 | |
In the shell, which I'm going to cook a la Parisienne. | 0:28:53 | 0:28:55 | |
-So, we have got the scallop and I am going to open one and pepper it. -OK. | 0:28:55 | 0:28:58 | |
If we walk through quickly the ingredients, | 0:28:58 | 0:29:00 | |
they sit up on a bed of mushrooms. | 0:29:00 | 0:29:02 | |
Then we have got a little sauce which is made with a roux obviously, | 0:29:02 | 0:29:05 | |
as the name indicated. | 0:29:05 | 0:29:07 | |
Flour, a little butter, and then you got a bit of cream, | 0:29:07 | 0:29:10 | |
-but before anything, fish stock. -Fish stock. | 0:29:10 | 0:29:13 | |
You can buy fish stock, we all know that. | 0:29:13 | 0:29:14 | |
-And that's all served on a bed of... -Yes, on a bed of couscous.. -Yeah. | 0:29:14 | 0:29:18 | |
Couscous with a little diamond of broccoli. | 0:29:18 | 0:29:20 | |
-So, the couscous, you can start the couscous. -I'll get on the go. | 0:29:20 | 0:29:24 | |
-Same quantity of couscous than on hot water. -Yes, Chef. | 0:29:24 | 0:29:27 | |
-Boiling water. -I'll do that, yeah. | 0:29:27 | 0:29:29 | |
Now, scallops, how do you do the scallops? | 0:29:29 | 0:29:31 | |
Now, if the scallop is open, and normally it's slightly open, you | 0:29:31 | 0:29:35 | |
take a very hard knife, sharp knife, and you follow the flat leads. | 0:29:35 | 0:29:39 | |
-You can take a cloth if you want to. -Take a cloth, yeah. | 0:29:39 | 0:29:43 | |
I don't need it, but I suggest that people should take a cloth | 0:29:43 | 0:29:47 | |
to avoid cutting your finger. | 0:29:47 | 0:29:49 | |
You can see that there is nothing left there, because you don't want to lose the scallops then. | 0:29:49 | 0:29:54 | |
-These are hand-dived scallops, aren't they? -Oh, they are. -Try not to go for dredged ones, | 0:29:54 | 0:29:57 | |
-because they contain a lot of sand, don't they? -Now, you can take the knife there, | 0:29:57 | 0:30:01 | |
or you can take a spoon. | 0:30:01 | 0:30:02 | |
So, you know, I'll take a spoon and I get that beautiful, yes, | 0:30:02 | 0:30:04 | |
they are hand dived scallops, look at them, | 0:30:04 | 0:30:07 | |
they're beautiful, beautiful scallops. | 0:30:07 | 0:30:09 | |
-And we keep the shell - brush the shell, that's important. -Yep. | 0:30:09 | 0:30:13 | |
Under the cold water, and then we serve the scallops in it. | 0:30:13 | 0:30:16 | |
So what you do there now, you take the membrane. | 0:30:16 | 0:30:20 | |
And a little prying around it, | 0:30:20 | 0:30:22 | |
and you've got the beautiful white. Look at that. | 0:30:22 | 0:30:25 | |
-Aren't they lovely? -Nice, fresh... -Yeah, it's beautiful. | 0:30:25 | 0:30:27 | |
Then you've got the coral, which is the little yellow bit there. | 0:30:27 | 0:30:32 | |
Try wherever you can to buy it in the shells, aren't they? | 0:30:32 | 0:30:35 | |
A lot of the stuff like that you buy in the supermarket has been frozen. | 0:30:35 | 0:30:38 | |
Yes, and they are full of water as well. | 0:30:38 | 0:30:40 | |
Because that is what they do, they are very naughty - | 0:30:40 | 0:30:42 | |
they soak them in water and they sell them for more expensive. | 0:30:42 | 0:30:45 | |
-So they are heavier. -Absolutely. | 0:30:45 | 0:30:46 | |
Now, you prick a bit the coral, just a little bit, | 0:30:46 | 0:30:49 | |
because when you are going to cook it, it won't burst, you see. | 0:30:49 | 0:30:53 | |
So that's good. And then you keep that lovely little bit... | 0:30:53 | 0:30:57 | |
Oh, look at that. For the sauce, you see. | 0:30:57 | 0:31:00 | |
-That's for the sauce I'm using that. -OK. | 0:31:00 | 0:31:03 | |
And now I am starting cooking the scallops. | 0:31:03 | 0:31:05 | |
I am just making you a nice bit of potato. | 0:31:05 | 0:31:08 | |
Thank you, yes, the pommes de terre duchesse. | 0:31:08 | 0:31:10 | |
Duchess, which is just potato... | 0:31:10 | 0:31:12 | |
-Absolutely, potatoes mixed with a little egg yolk. -Yep. | 0:31:12 | 0:31:16 | |
And then you add in it - this is very important - | 0:31:16 | 0:31:19 | |
-you add a little egg yolk and butter. -Yeah. | 0:31:19 | 0:31:22 | |
And that's it. It's very easy. So scallops goes there. | 0:31:22 | 0:31:25 | |
You have got mushroom as well, which goes in that, | 0:31:25 | 0:31:28 | |
and I have got someone who has been very nice with me indeed | 0:31:28 | 0:31:31 | |
to get me a little mushroom cut. | 0:31:31 | 0:31:33 | |
But I'm going to cut you a couple of mushrooms. I need a bit of exercise. | 0:31:33 | 0:31:37 | |
So here you are. | 0:31:37 | 0:31:39 | |
So a few mushrooms. | 0:31:39 | 0:31:40 | |
Now, I leave the tail on the mushroom, because they look better, | 0:31:40 | 0:31:43 | |
and I never cut them too thinly, because | 0:31:43 | 0:31:46 | |
if you cut them too thinly, there is nothing left of the mushroom. | 0:31:46 | 0:31:49 | |
And never wash them, really, because they are like a sponge really, | 0:31:49 | 0:31:52 | |
-aren't they? -No, absolutely right. | 0:31:52 | 0:31:53 | |
If needed, you wipe then a bit with a little kitchen cloth. | 0:31:53 | 0:31:56 | |
And do you think...? | 0:31:56 | 0:31:57 | |
I've baked the potatoes to create a nice fluffy mash. | 0:31:57 | 0:32:01 | |
Irish potatoes, of course. | 0:32:01 | 0:32:02 | |
They are the best! | 0:32:02 | 0:32:04 | |
LAUGHTER | 0:32:04 | 0:32:05 | |
How can I say no after what I said before? | 0:32:05 | 0:32:07 | |
So here you are, you see, that takes a few minutes to cook. | 0:32:09 | 0:32:12 | |
And then I'm going to put them into a little bowl. | 0:32:12 | 0:32:17 | |
So you turn them over, you see. | 0:32:17 | 0:32:19 | |
We've got a sink behind you, Michel, if you want to wash your hands. | 0:32:19 | 0:32:22 | |
Yes, you are quite right, absolutely right. Now... | 0:32:22 | 0:32:27 | |
-I'm nearly there. Nearly there, Chef. -Good. | 0:32:27 | 0:32:30 | |
So where did your love of food start? | 0:32:30 | 0:32:32 | |
Did it come from other chefs, like your parents? | 0:32:32 | 0:32:34 | |
Your mother? | 0:32:34 | 0:32:35 | |
Mother, mother, father, and grandfather. | 0:32:35 | 0:32:37 | |
-We have always been in catering for 150 years. -Wow. | 0:32:37 | 0:32:41 | |
But it's been in your family for... | 0:32:41 | 0:32:42 | |
Well, you have passed on a generation as well. | 0:32:42 | 0:32:45 | |
Absolutely right. | 0:32:45 | 0:32:46 | |
Yours and Albert's sons are now running both restaurants. | 0:32:46 | 0:32:49 | |
You are absolutely correct. | 0:32:49 | 0:32:50 | |
We have always been, and we worked together for 20 years, Albert and I. | 0:32:50 | 0:32:54 | |
-Yeah. -So you see, now I am draining. | 0:32:54 | 0:32:56 | |
Draining and straining the fish stock. | 0:32:56 | 0:32:59 | |
And the mushrooms. | 0:33:00 | 0:33:02 | |
Just to seal them, really. | 0:33:02 | 0:33:03 | |
Very lightly cooked, indeed. | 0:33:03 | 0:33:05 | |
Now, so it's that, and I'm making my sauce, so start it now. | 0:33:06 | 0:33:10 | |
So here we are. | 0:33:12 | 0:33:14 | |
I'll just move this out of the way for you. | 0:33:14 | 0:33:15 | |
Thank you very much. | 0:33:15 | 0:33:17 | |
-You are a very good commis! -LAUGHTER | 0:33:17 | 0:33:19 | |
If you can see it, my hands are shaking! | 0:33:19 | 0:33:22 | |
-Here you are. -Go on, Chef, right. | 0:33:22 | 0:33:25 | |
I am always... | 0:33:25 | 0:33:27 | |
-You never call me Chef, James! -No! | 0:33:27 | 0:33:29 | |
So the butter, melting the butter, look at that. | 0:33:31 | 0:33:36 | |
I'm very pleased with that. | 0:33:37 | 0:33:39 | |
Now, you could have made the sauce in a big pan, | 0:33:39 | 0:33:42 | |
but a medium-sized pan is always better. | 0:33:42 | 0:33:44 | |
-Yeah. -And then I am doing my Roux. | 0:33:44 | 0:33:47 | |
I'm just popping my egg yolk into my mash. There we go. | 0:33:47 | 0:33:51 | |
Season it up. | 0:33:51 | 0:33:52 | |
Flour's there, Chef. | 0:33:53 | 0:33:55 | |
Oh, thank you very much, thank you. | 0:33:55 | 0:33:57 | |
Short-sighted! | 0:33:57 | 0:33:59 | |
Do you think about the roux? | 0:33:59 | 0:34:00 | |
The reason a lot of people make the mistake with roux, | 0:34:00 | 0:34:02 | |
particularly the white sauces, they add too much flour to it. | 0:34:02 | 0:34:05 | |
Yes, they do. The other thing they do is they sometimes make a roux | 0:34:05 | 0:34:09 | |
and they put hot liquid with a hot roux, and that doesn't do the job. | 0:34:09 | 0:34:14 | |
-Yeah. -It blocks the sauce, you see. | 0:34:14 | 0:34:17 | |
And you've got little pieces in the sauce, | 0:34:17 | 0:34:19 | |
and you've never got a smooth sauce. | 0:34:19 | 0:34:21 | |
-Always one hot and one cold. -Absolutely right. | 0:34:21 | 0:34:25 | |
And you look at the roux, you see, light roux, | 0:34:25 | 0:34:27 | |
not too much flour, and then you take your stock. | 0:34:27 | 0:34:30 | |
What I'm doing obviously is putting hot in hot, but I've done it before. | 0:34:30 | 0:34:34 | |
But I suggest you don't do it like that! | 0:34:34 | 0:34:37 | |
LAUGHTER | 0:34:37 | 0:34:39 | |
Right, here we are. | 0:34:39 | 0:34:40 | |
I'm just filling up my little piping bag there. | 0:34:44 | 0:34:46 | |
You are doing very well. | 0:34:46 | 0:34:47 | |
You going to do the little border on the scallops? | 0:34:47 | 0:34:50 | |
I'm ready to do that. | 0:34:50 | 0:34:51 | |
Look at that sauce coming out now, you see? | 0:34:51 | 0:34:53 | |
It's almost finished. | 0:34:53 | 0:34:54 | |
Now, obviously a bit of seasoning. | 0:34:54 | 0:34:56 | |
I like black pepper because it leaves little dots. | 0:34:56 | 0:35:00 | |
-Yep. -Here you are. | 0:35:00 | 0:35:01 | |
Now, scallops, I'm cutting the scallops. | 0:35:01 | 0:35:03 | |
-I'll get you a knife, Chef. -Thank you. | 0:35:03 | 0:35:06 | |
I don't need that any more, I already have my drink. | 0:35:06 | 0:35:09 | |
I've cleaned my fingers, so I'm all right, you see, good boy! | 0:35:09 | 0:35:12 | |
Do you want me to do the scallops, or are you...? | 0:35:12 | 0:35:16 | |
I'll do that. | 0:35:16 | 0:35:17 | |
I'll do that on a plate, in fact. | 0:35:17 | 0:35:19 | |
You see, it is the shaving, very, very little shaving of the broccoli. | 0:35:19 | 0:35:23 | |
You see what I'm doing? | 0:35:23 | 0:35:25 | |
I'm not taking the floret, I'm just taking the shaving like that. | 0:35:25 | 0:35:28 | |
These are the diamonds you were talking about? | 0:35:28 | 0:35:30 | |
That's the little diamond I was talking about. | 0:35:30 | 0:35:32 | |
How's my sauce doing? | 0:35:32 | 0:35:34 | |
Sauce is doing OK. | 0:35:34 | 0:35:35 | |
So what do you do with the rest of the broccoli, then? | 0:35:35 | 0:35:37 | |
The rest of the broccoli? Make a soup or you serve it as a veg. | 0:35:37 | 0:35:39 | |
Nobody will really see that, taking a little bit off! | 0:35:39 | 0:35:42 | |
LAUGHTER | 0:35:42 | 0:35:43 | |
That's a cheeky barber! | 0:35:43 | 0:35:45 | |
So, you know, you have got two-fold, you're taking money from both sides. | 0:35:45 | 0:35:51 | |
OK, so the couscous, have you moved to the couscous | 0:35:52 | 0:35:55 | |
and stirred it a bit? Please, with a little fork. | 0:35:55 | 0:35:58 | |
Now we are going to put the broccoli in it. | 0:35:58 | 0:36:00 | |
And a bit of olive oil, just a little touch of olive oil. | 0:36:00 | 0:36:04 | |
That's it, we put in our broccoli. | 0:36:04 | 0:36:06 | |
I'll do that, you can do the scallop bit. | 0:36:06 | 0:36:07 | |
Thank you, that's marvellous, well done. | 0:36:07 | 0:36:10 | |
So we've got the mushroom... | 0:36:10 | 0:36:12 | |
So mushrooms on the bottom, very important. | 0:36:12 | 0:36:15 | |
It gives you a little cushion. | 0:36:15 | 0:36:16 | |
Do you want a bit of olive oil in there, Chef? | 0:36:16 | 0:36:18 | |
Yes, please, just a little spoon. | 0:36:18 | 0:36:21 | |
Look at that, lovely mushroom. | 0:36:21 | 0:36:22 | |
They are very barely cooked, you can see that. | 0:36:22 | 0:36:25 | |
Now the scallops, which have been beautifully cut by my friend James. | 0:36:25 | 0:36:29 | |
He is a good man, that man, isn't he, young James? | 0:36:29 | 0:36:31 | |
LAUGHTER | 0:36:31 | 0:36:33 | |
He has done a good job, no sabotage! | 0:36:33 | 0:36:36 | |
Now we are going to put a little coral on the top. | 0:36:38 | 0:36:41 | |
As if I'm going to dare to sabotage this! | 0:36:41 | 0:36:43 | |
Now, the coral is always nice, because when it is too big, | 0:36:43 | 0:36:47 | |
you cut it in two. | 0:36:47 | 0:36:48 | |
Look at that, beautifully poached. | 0:36:48 | 0:36:50 | |
And these are going to look nice on the top. Voila! | 0:36:51 | 0:36:54 | |
So you have got that there. | 0:36:54 | 0:36:57 | |
Can I have the duchesse? | 0:36:57 | 0:36:59 | |
-Yep, just there. -That's it, well done. | 0:36:59 | 0:37:01 | |
So I can pipe it. Or you can pipe it. | 0:37:01 | 0:37:04 | |
Do you want to? | 0:37:04 | 0:37:06 | |
I'll leave you to do one, I'll grate the old cheese. | 0:37:06 | 0:37:08 | |
OK, I'll do one. | 0:37:08 | 0:37:09 | |
Voila. | 0:37:12 | 0:37:13 | |
So that's the border, which stopped the sauce to go, | 0:37:13 | 0:37:16 | |
but on the same time you can enjoy the potatoes, | 0:37:16 | 0:37:19 | |
because potatoes duchesse are lovely. | 0:37:19 | 0:37:21 | |
You can even cook them with a little garlic if you've got some left. | 0:37:21 | 0:37:25 | |
-So I can put the sauce on? -You can pour the sauce. | 0:37:25 | 0:37:27 | |
Good good, so sauce... | 0:37:27 | 0:37:29 | |
Look at the sauce, look at that. | 0:37:30 | 0:37:32 | |
Now that is a sauce, you see. | 0:37:32 | 0:37:35 | |
Voila! Lovely and beautiful and light. | 0:37:35 | 0:37:38 | |
-Lovely. -So are you going to put a bit cheese on the top? | 0:37:38 | 0:37:42 | |
-Yep, cheese with a bit of crumbs on it? -Yes, please. | 0:37:42 | 0:37:44 | |
Now, remember everything is hot, so it just needs a few minutes | 0:37:44 | 0:37:49 | |
in the oven, or under the grill, or a bit of blowtorch. | 0:37:49 | 0:37:51 | |
And that's it, that's the dish. | 0:37:51 | 0:37:53 | |
-So we'll just get a blowtorch. -So that's it. | 0:37:53 | 0:37:55 | |
I'll leave you to... | 0:37:55 | 0:37:57 | |
-Sorry about that. -Just literally just blowtorch over the top. | 0:37:57 | 0:38:00 | |
-That's it. -And everything is hot, nice and hot in the middle. | 0:38:00 | 0:38:03 | |
Absolutely. | 0:38:03 | 0:38:04 | |
Now, what I love, you see, is the bed of couscous. | 0:38:04 | 0:38:07 | |
Can you just grab that one, Chef? | 0:38:07 | 0:38:09 | |
Yeah, I'll do that. | 0:38:09 | 0:38:10 | |
A-ha-ha. | 0:38:11 | 0:38:12 | |
Voila. | 0:38:13 | 0:38:14 | |
And voila. | 0:38:17 | 0:38:18 | |
So Michel, remind us what that is again. | 0:38:20 | 0:38:22 | |
It's the Coquilles Saint Jacques a la Parisienne. | 0:38:22 | 0:38:24 | |
Scottish scallops a la Parisienne. | 0:38:24 | 0:38:27 | |
That's the dish itself, and it's perfect for two. | 0:38:27 | 0:38:31 | |
-Isn't it a lovely little dish for two? -I can't say any more. | 0:38:31 | 0:38:34 | |
-Can't say any more. -It takes no time. | 0:38:34 | 0:38:36 | |
-It's easy. -With you! | 0:38:36 | 0:38:37 | |
LAUGHTER | 0:38:37 | 0:38:39 | |
The man's a genius. | 0:38:39 | 0:38:40 | |
Right, follow me over, Michel. | 0:38:45 | 0:38:48 | |
The proof in the pudding is in the eating. | 0:38:48 | 0:38:50 | |
I feel like I should be cleaning the floor, cleaning the seat. | 0:38:50 | 0:38:53 | |
Thank you very much. Oh, what a service! | 0:38:53 | 0:38:56 | |
Dive into that. | 0:38:56 | 0:38:58 | |
Careful, it can be a bit hot. | 0:38:58 | 0:39:00 | |
-Do you want the scallops? -Go on, you girls dive in together. | 0:39:00 | 0:39:04 | |
You have got to dive inside as well. | 0:39:04 | 0:39:06 | |
Yeah, just take that, a bit of mushroom and... | 0:39:06 | 0:39:08 | |
Now the secret with that is the whole live scallops, isn't it? | 0:39:08 | 0:39:11 | |
It is, the whole live scallops are the best, and the Scottish ones | 0:39:11 | 0:39:14 | |
are the best in the world, without any doubt. | 0:39:14 | 0:39:16 | |
A French classic there from Michel Roux that went down very well | 0:39:21 | 0:39:24 | |
in the studio. | 0:39:24 | 0:39:26 | |
Now it's time to dip into the BBC archives, | 0:39:26 | 0:39:28 | |
as we join Keith Floyd on a trip to Cornwall. | 0:39:28 | 0:39:30 | |
As you can see, the producer's love affair | 0:39:40 | 0:39:42 | |
with our stormy coastline continues. | 0:39:42 | 0:39:44 | |
Thank heavens it's too rough to go to sea, | 0:39:44 | 0:39:46 | |
or he'd have me doing the shopping for the next scene by boat. | 0:39:46 | 0:39:49 | |
Attention, all shopping, especially Sainsbury's, Safeway's | 0:39:49 | 0:39:52 | |
and... Sorry, Tesco's. | 0:39:52 | 0:39:54 | |
And now, back to Floyd On Food, | 0:39:54 | 0:39:56 | |
and let's see if I can con a kipper for breakfast. | 0:39:56 | 0:39:58 | |
-Hi, Martin. Nice to see you. -Hi, Keith, good morning. | 0:39:59 | 0:40:01 | |
You know I've come for the stuff for Mary Flint, | 0:40:01 | 0:40:03 | |
-and it's in this thing, isn't it? -That's right. Shall I get it out? | 0:40:03 | 0:40:06 | |
Yes, please. That'd be terrific. | 0:40:06 | 0:40:09 | |
-Now, aha! -I think she wanted some kippers, didn't she? | 0:40:09 | 0:40:12 | |
-She did, indeed. Hey, is that a real kipper? -That's a real kipper. | 0:40:12 | 0:40:15 | |
Why isn't it sort of bright orange or yellow? | 0:40:15 | 0:40:17 | |
-Well, you see, we haven't used any colour... -Look at that. | 0:40:17 | 0:40:21 | |
Look, this is the beginning of the Floyd Campaign For Real Kippers, OK? | 0:40:21 | 0:40:24 | |
Jack the Ripper, as she was born, | 0:40:24 | 0:40:27 | |
not a golden smoked thing with nasty chemicals in. That's brilliant. | 0:40:27 | 0:40:30 | |
-There we are. -Great, thank you very much. | 0:40:30 | 0:40:32 | |
Come on in, Richard, we want to see into this oven. | 0:40:32 | 0:40:34 | |
Is it called an oven or a smoker? What's the proper term? | 0:40:34 | 0:40:37 | |
-Well, it's a kiln. It's a smoking kiln. -Right. | 0:40:37 | 0:40:40 | |
Here's one I like the look of very much. | 0:40:40 | 0:40:42 | |
This is a smoked herring of some kind, but different to the others. | 0:40:42 | 0:40:45 | |
Yes, it's a buckling. Instead of being done without heat, | 0:40:45 | 0:40:49 | |
these have been cooked in the same way as the mackerel have, | 0:40:49 | 0:40:52 | |
so they're ready to eat as they are. | 0:40:52 | 0:40:54 | |
And this is very much a delicacy in Scandinavia and Germany? | 0:40:54 | 0:40:56 | |
-That's correct. -Yeah, delicious. | 0:40:56 | 0:40:58 | |
You could eat that, by the way, with some soured cream | 0:40:58 | 0:41:00 | |
with chives chopped in it, | 0:41:00 | 0:41:01 | |
or some horseradish sauce, slightly weakened with cream. | 0:41:01 | 0:41:04 | |
-Now, Mary wanted some trout, I think. -Good, yeah. -Grand. | 0:41:04 | 0:41:07 | |
-And what else have you got here? -I also have an eel. A monster eel. | 0:41:07 | 0:41:10 | |
A fresh-water eel. Isn't he smashing? | 0:41:12 | 0:41:14 | |
Yeah, he is. Now, the colours are slightly different here. | 0:41:14 | 0:41:16 | |
Can you change the colouring by the texture of the wood, | 0:41:16 | 0:41:19 | |
or what happens there? | 0:41:19 | 0:41:20 | |
Yes, if we want a darker colour, we can use more soft wood, | 0:41:20 | 0:41:23 | |
-though we don't want to use too much, obviously. -Right. | 0:41:23 | 0:41:26 | |
Oak is the prime, or apple, | 0:41:26 | 0:41:28 | |
but availability, and the mix required to get the colour. | 0:41:28 | 0:41:32 | |
Right, so like a painter, you mix the pigments and colour the thing. | 0:41:32 | 0:41:35 | |
-That's right. -Right. | 0:41:35 | 0:41:36 | |
-A smaller one, too. -A smaller one. | 0:41:36 | 0:41:38 | |
-Now, did you want a salmon? -Yes. -I think Mary wanted a salmon. | 0:41:40 | 0:41:43 | |
For those who can afford it, that is delightful. | 0:41:43 | 0:41:45 | |
-Isn't that beautiful? -Yeah. | 0:41:45 | 0:41:47 | |
-Smashing fish. -Good-oh. -We also have some trout in the same way, which is | 0:41:47 | 0:41:52 | |
-they're large trout which we smoke like salmon. -Very good. | 0:41:52 | 0:41:55 | |
-Which, I think, Mary's got already. -Right. -Now... | 0:41:55 | 0:41:58 | |
A bit of bacon, cos I'm going to stuff a cabbage later on, | 0:41:58 | 0:42:01 | |
and I wanted some really good smoked bacon. | 0:42:01 | 0:42:04 | |
I could actually eat that raw, couldn't I? If I wanted to. | 0:42:04 | 0:42:06 | |
-That's beautiful. -Well, I think you might cook it, but you could, | 0:42:06 | 0:42:09 | |
-yes, certainly, it would be in some places. -Yes. That is delightful. | 0:42:09 | 0:42:12 | |
That's going into my stuffed cabbage later on. And...what else? | 0:42:12 | 0:42:16 | |
-The cold-smoked mackerel fillet. -Right. -This is rather fun. | 0:42:16 | 0:42:19 | |
-It's a mackerel fillet smoked in the same way as that. -Yeah. | 0:42:19 | 0:42:21 | |
You slice it in thin slices, and eat it as it is. | 0:42:21 | 0:42:24 | |
I'm overcome with hunger here. I'm sorry about this. | 0:42:24 | 0:42:27 | |
That is beautiful. | 0:42:30 | 0:42:32 | |
-That's good. That's a triumph, isn't it? -Lovely. | 0:42:32 | 0:42:34 | |
Mm! Have a go at those. Damned good. | 0:42:34 | 0:42:37 | |
Right. And that about... | 0:42:37 | 0:42:39 | |
-Oh, and chicken. -Smoked chicken, and pheasant, of course. | 0:42:39 | 0:42:42 | |
-Right. -Which you've already got, haven't you? -Yes, we have. | 0:42:42 | 0:42:45 | |
But that's what it would come out like. | 0:42:45 | 0:42:47 | |
I mean, this is a chicken that has been smoked and cooked... | 0:42:47 | 0:42:50 | |
-Great. -..and slightly salted, so that it's a firmer texture | 0:42:50 | 0:42:53 | |
than you would normally expect from chicken. | 0:42:53 | 0:42:55 | |
Right. Well, what a golden, natural feast that is. | 0:42:55 | 0:42:58 | |
That is splendid, isn't it? I've got very into colours. | 0:42:58 | 0:43:01 | |
I'd like to be a painter, you know, | 0:43:01 | 0:43:02 | |
but who needs to be a painter when you can prepare food like that? | 0:43:02 | 0:43:05 | |
That's absolutely fabulous. And just have a look. | 0:43:05 | 0:43:07 | |
I can't emphasise how beautiful | 0:43:07 | 0:43:09 | |
that little gibbet of Jack the Rippers are. Isn't that fantastic? | 0:43:09 | 0:43:13 | |
# Smoke a little kipper and you smoke a little trout | 0:43:13 | 0:43:16 | |
# Then smoke a little mackerel, that's what it's all about | 0:43:16 | 0:43:20 | |
# And if you want to beat that old fish fry | 0:43:20 | 0:43:24 | |
# You can smoke a little eel if you really try. # | 0:43:24 | 0:43:29 | |
All this smoke has made me feel a bit eel. Sorry about that. | 0:43:29 | 0:43:32 | |
Anyway, what we've done is we've begged our way, | 0:43:32 | 0:43:34 | |
conned our way, into a kitchen which we couldn't afford to own, | 0:43:34 | 0:43:37 | |
not even to rent, from Mary Flint in this wonderful place. | 0:43:37 | 0:43:40 | |
Mary, thanks very much for having us. | 0:43:40 | 0:43:41 | |
Let's start our little acquaintanceship | 0:43:41 | 0:43:44 | |
as we mean to carry on, with a quick slurp of your wonderful wine. | 0:43:44 | 0:43:46 | |
Nostrovia! | 0:43:46 | 0:43:48 | |
And thanks for having me here. You love all this kind of fish. | 0:43:48 | 0:43:51 | |
Have a good look at this fish, Richard, please, | 0:43:51 | 0:43:53 | |
because I think these buckling, for instance... | 0:43:53 | 0:43:55 | |
They're like golden bars. They look as though they've been | 0:43:55 | 0:43:59 | |
dredged from the bottom of the sea, from a sunken wreck. | 0:43:59 | 0:44:02 | |
Tell me all about this lovely fish and what you're going to do with it. | 0:44:02 | 0:44:05 | |
OK, that's enough fish now, Richard. Back to us and to my friend Mary. | 0:44:05 | 0:44:08 | |
What are you going to do? | 0:44:08 | 0:44:09 | |
I'm going to cut it up and put it on a platter, | 0:44:09 | 0:44:12 | |
and hopefully concoct a little hors d'oeuvre before your other dish. | 0:44:12 | 0:44:16 | |
That's really nice. Do you want to get started on that? | 0:44:16 | 0:44:19 | |
-Why not? I'll start with this. -This is this fabulous eel, isn't it? | 0:44:19 | 0:44:22 | |
Yes. And I'm going to cut it in pieces, | 0:44:22 | 0:44:26 | |
skin it, and have it ready. | 0:44:26 | 0:44:29 | |
Just skin one bit right away so that people can see how that's done. | 0:44:29 | 0:44:33 | |
-I'm going to take a larger knife, because... -Yeah. | 0:44:33 | 0:44:35 | |
There you go. | 0:44:35 | 0:44:37 | |
And pay attention to this, Richard. | 0:44:37 | 0:44:40 | |
You just peel the skin off, you see? No problem, and heave that away. | 0:44:40 | 0:44:43 | |
Great, I think she deserves a... | 0:44:46 | 0:44:47 | |
Have a drink, Mary, have one on the firm there. | 0:44:47 | 0:44:50 | |
I think I'll have one, too. Not a bad idea. Excuse me, | 0:44:50 | 0:44:52 | |
I've got to roll my sleeves up and do a bit of work, you see. | 0:44:52 | 0:44:55 | |
Right, quick slurp for me. | 0:44:55 | 0:44:57 | |
Cheers to me. Cheers, Mary. | 0:44:59 | 0:45:00 | |
Now, a little story here. | 0:45:02 | 0:45:05 | |
A few weeks ago, I was at some public exhibition, | 0:45:05 | 0:45:08 | |
and a fishmonger came up to me and said, | 0:45:08 | 0:45:09 | |
"Look, would you mind putting your programmes on at the time | 0:45:09 | 0:45:12 | |
"of the year that match the way we catch the fish? | 0:45:12 | 0:45:14 | |
"Because it's very annoying when you cook something, | 0:45:14 | 0:45:16 | |
"people come to buy it the next day, and it's out of season." | 0:45:16 | 0:45:19 | |
It'll be even worse this time, | 0:45:19 | 0:45:20 | |
because this is the middle of winter, OK? | 0:45:20 | 0:45:22 | |
This is the middle of winter, but when you see this cabbage, | 0:45:22 | 0:45:24 | |
it'll probably be June or July, something like that, | 0:45:24 | 0:45:27 | |
and you won't be able to buy them. | 0:45:27 | 0:45:28 | |
Bad luck, so remember it for next time round. | 0:45:28 | 0:45:30 | |
Anyway, we're doing cabbages today. | 0:45:30 | 0:45:32 | |
So, Richard, if you'd like to come round and have a little look | 0:45:32 | 0:45:35 | |
at what we've got here - some ground pork, | 0:45:35 | 0:45:37 | |
minced pork, belly of pork, that is. The cheapest possible cut. | 0:45:37 | 0:45:40 | |
A little crushed garlic. | 0:45:40 | 0:45:42 | |
Because it's winter, dried dill, | 0:45:42 | 0:45:44 | |
but if we could have got fresh, we'd have preferred it. | 0:45:44 | 0:45:46 | |
Dried apricots, tomato puree, | 0:45:46 | 0:45:49 | |
parsley, and chopped onions. | 0:45:49 | 0:45:51 | |
Right, up and over, I'm going to make a nice little mess. | 0:45:51 | 0:45:54 | |
You can come down again as I chuck all these things into here. | 0:45:54 | 0:45:58 | |
A bit of onion, like that. | 0:45:58 | 0:46:01 | |
A bit of parsley in. | 0:46:01 | 0:46:02 | |
I'll be mixing that with the other herbs. | 0:46:02 | 0:46:04 | |
These lovely pieces of... | 0:46:04 | 0:46:06 | |
Ah, I'm getting some assistance here. This is really helpful. | 0:46:06 | 0:46:09 | |
A bit of dill, bit of garlic, in we go. | 0:46:09 | 0:46:13 | |
And then nice, gungy tomato puree. | 0:46:13 | 0:46:17 | |
And a little bit of the chilli powder, not too much of that. | 0:46:17 | 0:46:21 | |
And my assistant director's ripping me off, at this very moment, | 0:46:21 | 0:46:24 | |
which he usually does, a piece of tissue so I can clean my hands. | 0:46:24 | 0:46:27 | |
This will provoke a load of letters - | 0:46:27 | 0:46:29 | |
"He's used his hands again!" Never mind. Right, that's that. | 0:46:29 | 0:46:32 | |
Tissue, please, Director... Assistant Director. Thank you. | 0:46:32 | 0:46:35 | |
See how good they are to me, don't you? They're excellent, aren't they? | 0:46:35 | 0:46:38 | |
Right, one of the little things I did earlier on was | 0:46:38 | 0:46:42 | |
I blanched this whole cabbage, so it's partly cooked, | 0:46:42 | 0:46:46 | |
and the heart's taken out. | 0:46:46 | 0:46:48 | |
So all I now do is whack a few leaves down, like this, | 0:46:48 | 0:46:52 | |
and put in my first little layer of my mixture. | 0:46:52 | 0:47:00 | |
Fold the leaf over like that. | 0:47:00 | 0:47:02 | |
OK. Then I put another little bit on, like that. | 0:47:03 | 0:47:06 | |
I get another leaf out. | 0:47:06 | 0:47:07 | |
And I expect you're all fairly bored with that process, | 0:47:07 | 0:47:11 | |
but you go on assembling the thing in that way. | 0:47:11 | 0:47:15 | |
Now, um, great chefs, | 0:47:17 | 0:47:20 | |
people like Auguste Escoffier, who for me is sort of a saint, | 0:47:20 | 0:47:23 | |
were not only brilliant, but they were humble. | 0:47:23 | 0:47:25 | |
This simple recipe I'm making today I've ripped off from him. | 0:47:25 | 0:47:28 | |
And what would be really good... If the BBC, | 0:47:28 | 0:47:32 | |
you know all those intelligent programmes they have, like, um... | 0:47:32 | 0:47:36 | |
-Um... -Omnibus, er, Arena. Um... | 0:47:36 | 0:47:39 | |
-Arts programmes. -Oh, yes. Yeah. | 0:47:40 | 0:47:43 | |
I know, yes, sorry. All those kind. | 0:47:43 | 0:47:44 | |
Actually, he's got the heart of a cabbage as well. | 0:47:44 | 0:47:47 | |
If they, instead of doing these weird flautists and poets | 0:47:47 | 0:47:50 | |
and things, devoted, you know, 40 minutes to the life and work | 0:47:50 | 0:47:53 | |
of a great man like that, television would be all the better for it. | 0:47:53 | 0:47:56 | |
Anyway, I'll get on with some cooking, have a slurp... | 0:47:56 | 0:47:58 | |
..and see you again in a moment. I'll carry on doing these. | 0:47:59 | 0:48:03 | |
# Escoffier... # | 0:48:10 | 0:48:13 | |
Auguste Escoffier, held by some to be one of the greatest chefs, | 0:48:13 | 0:48:16 | |
was born in 1846, the son of a blacksmith. | 0:48:16 | 0:48:20 | |
He was best known in Britain via the Savoy, for making super puddings | 0:48:20 | 0:48:23 | |
for the petulant singers. Ever heard of Peach Melba? Get it? | 0:48:23 | 0:48:27 | |
# Voila! | 0:48:27 | 0:48:29 | |
# Escoffier | 0:48:29 | 0:48:31 | |
# Escoffier... # | 0:48:31 | 0:48:32 | |
With his friend, Cesar Ritz, | 0:48:32 | 0:48:33 | |
he fed the monarchy and superstars of his day. | 0:48:33 | 0:48:36 | |
But, like many geniuses, he died a poor man, | 0:48:39 | 0:48:42 | |
and although the culinary pendulum has swung far from his style, | 0:48:42 | 0:48:45 | |
his spirit lives on in kitchens everywhere. | 0:48:45 | 0:48:48 | |
So I'm sure you feel pretty enriched and happy by that, don't you? | 0:48:48 | 0:48:52 | |
"Mervin Bargg," eat your heart out. | 0:48:52 | 0:48:54 | |
Anyway, I've finished the cabbage. | 0:48:54 | 0:48:55 | |
Just tie it up with a piece of string so it doesn't fall apart, | 0:48:55 | 0:48:59 | |
and pop it in to a richly made chicken or veal or beef stock. | 0:48:59 | 0:49:03 | |
I'm walking slowly | 0:49:03 | 0:49:04 | |
because I don't think the cameraman can keep up with me. | 0:49:04 | 0:49:07 | |
And in it goes for about 40 minutes. | 0:49:07 | 0:49:09 | |
The next time you see it and me, | 0:49:09 | 0:49:11 | |
I shall be sitting with my new-found friend Mary, | 0:49:11 | 0:49:13 | |
bottle of wine, wonderful fish, wonderful cabbage, | 0:49:13 | 0:49:16 | |
having a fine time. | 0:49:16 | 0:49:18 | |
This is absolutely delicious, | 0:49:19 | 0:49:21 | |
but the point about it is it's totally fresh. | 0:49:21 | 0:49:23 | |
I know it's smoked, but it's fresh. It's not out of horrible packets. | 0:49:23 | 0:49:26 | |
No, no, no, absolutely genuinely... Are you going to give me some? | 0:49:26 | 0:49:29 | |
-Yes, will you have some eel? -I'll have some eel, yes. -Right. | 0:49:29 | 0:49:32 | |
-This is the delight of the whole thing, the eel. -Great, wonderful. | 0:49:32 | 0:49:37 | |
Thanks to Martin and his wonderful smokery. | 0:49:37 | 0:49:39 | |
-A bit of...? -Yes, that is the smoked mackerel. | 0:49:39 | 0:49:43 | |
-Yep, and that's nice and flavoursome. -Let me help you. | 0:49:43 | 0:49:46 | |
-That's quite different. -And a bit of the trout. -Wonderful. -OK. | 0:49:46 | 0:49:51 | |
-Really nice, thank you. -I'll have a bit more eel cos I'm fond of that. | 0:49:51 | 0:49:54 | |
-Why are you so fond of eel? -Because it has this wonderful damp texture | 0:49:54 | 0:49:58 | |
and taste which... I don't know how you'd describe it. How would you? | 0:49:58 | 0:50:02 | |
-Tell me what YOU think of it. -I think it tastes like fishy truffles. | 0:50:02 | 0:50:07 | |
-That's a good idea. -It really does - it's got a long-lasting flavour, | 0:50:07 | 0:50:11 | |
which isn't overpowering, and it's not dry and heavy, | 0:50:11 | 0:50:14 | |
like a factory produced, er...smoked thing. | 0:50:14 | 0:50:17 | |
-No. -It's still... | 0:50:17 | 0:50:19 | |
It's still moist, very slightly oily. | 0:50:19 | 0:50:22 | |
-It's wonderful. -Very good indeed. | 0:50:24 | 0:50:26 | |
One thing that's quite funny on these programmes - | 0:50:26 | 0:50:28 | |
and I'm at this moment actually quite angry - | 0:50:28 | 0:50:30 | |
we have spent, for technical reasons, | 0:50:30 | 0:50:32 | |
quite a long time when we should have been enjoying ourselves | 0:50:32 | 0:50:35 | |
sorting out a little problem, so I just had a row with the director. | 0:50:35 | 0:50:38 | |
Anyway, all that's better now, and we're going to have the other bit | 0:50:38 | 0:50:41 | |
of our meal, which is this fabulous - I hope it's fabulous! - | 0:50:41 | 0:50:43 | |
-stuffed cabbage. -Wonderful. | 0:50:43 | 0:50:45 | |
Can you see it all right, Richard? | 0:50:45 | 0:50:47 | |
See how nicely layered it is. | 0:50:47 | 0:50:49 | |
I wonder if it's going to taste right. | 0:50:49 | 0:50:52 | |
All I've done is pour a little bit of melted butter | 0:50:52 | 0:50:54 | |
over the chicken stock in which we cooked it. | 0:50:54 | 0:50:57 | |
And by the way, for those of you who really want to know how long | 0:50:57 | 0:51:00 | |
these things took, it took about 55 minutes to cook properly. | 0:51:00 | 0:51:05 | |
-Is that enough? -Yes, that's fine. -I'll cut myself a little piece. | 0:51:05 | 0:51:08 | |
It doesn't matter if it crumbles up. | 0:51:10 | 0:51:12 | |
I think this is a lovely follow-on to the luxurious part of the meal, | 0:51:13 | 0:51:16 | |
which is those beautiful smoked fishes, | 0:51:16 | 0:51:18 | |
and now this very simple, inexpensive thing. | 0:51:18 | 0:51:21 | |
It's great, isn't it? Smells rather good. | 0:51:21 | 0:51:23 | |
-Let me just have a quick taste. -Let's try it. | 0:51:23 | 0:51:25 | |
It's all right, isn't it? | 0:51:27 | 0:51:29 | |
It's very good indeed. | 0:51:29 | 0:51:31 | |
I'm quite thrilled by that. | 0:51:31 | 0:51:33 | |
I want to tell you something which you really frightened me about. | 0:51:33 | 0:51:36 | |
It's the first time I've ever cooked a stuffed cabbage, you see. | 0:51:36 | 0:51:40 | |
And I wanted to do something really simple because some of the | 0:51:40 | 0:51:44 | |
programmes are extravagant things, and I like a nice balance, you see. | 0:51:44 | 0:51:47 | |
I was happily making this, although I'd never made it before, and you | 0:51:47 | 0:51:50 | |
said, "Oh, you're going to be doing this little Polish number". | 0:51:50 | 0:51:54 | |
And I thought, "Oh, my God!" How would you have made these? | 0:51:54 | 0:51:56 | |
I would have done them as individual little parcels, | 0:51:56 | 0:51:59 | |
but the effect would have been virtually the same. | 0:51:59 | 0:52:03 | |
Instead of making a big parcel, you make individual parcels. | 0:52:03 | 0:52:07 | |
And do you like the idea of the tomato sauce with it? | 0:52:07 | 0:52:09 | |
Yes, and that is called golobki, | 0:52:09 | 0:52:11 | |
which is a well-known, extremely good Polish dish. | 0:52:11 | 0:52:15 | |
-And slow, simple peasant cooking. -Wonderful. | 0:52:15 | 0:52:19 | |
It doesn't need a lot of money, it just needs, what, patience? | 0:52:19 | 0:52:21 | |
Love. Love. | 0:52:21 | 0:52:23 | |
-Love. I'll drink to that. -And I too. Cheers. | 0:52:23 | 0:52:27 | |
-Thanks very much, Mary. -Great pleasure. | 0:52:27 | 0:52:29 | |
Wonderful stuff as ever from Keith. | 0:52:33 | 0:52:35 | |
Now, don't go anywhere just yet as there's still plenty more | 0:52:35 | 0:52:38 | |
to come on today's Saturday Kitchen Best Bites. | 0:52:38 | 0:52:41 | |
Coming up... | 0:52:41 | 0:52:42 | |
There's a battle in the kitchen as Jun Tanaka takes on | 0:52:42 | 0:52:44 | |
Atul Kochhar in the Saturday Kitchen omelette challenge. | 0:52:44 | 0:52:48 | |
Galton Blackiston is here with an unusually toned-down jumper. | 0:52:48 | 0:52:51 | |
He's serving up a Japanese-Norfolk fusion, as he makes Wagyu beef | 0:52:51 | 0:52:54 | |
with new potatoes, kale, beetroot puree and crispy shallot rings. | 0:52:54 | 0:52:58 | |
And finally, James Nesbitt faces his food heaven or his food hell. | 0:52:58 | 0:53:01 | |
Did he get his food heaven - | 0:53:01 | 0:53:02 | |
aubergine moussaka with sauteed potatoes? | 0:53:02 | 0:53:04 | |
Or his food hell - a simple simnel cake? | 0:53:04 | 0:53:07 | |
Two classic dishes, but which will be served - sweet or savoury? | 0:53:07 | 0:53:10 | |
You're going to have to keep watching | 0:53:10 | 0:53:11 | |
till the end of the show to find out. | 0:53:11 | 0:53:13 | |
But, before all of that, it's over to the queen of spice, | 0:53:13 | 0:53:15 | |
Madhur Jaffrey, who's cooking up spicy lamb shanks. | 0:53:15 | 0:53:19 | |
Welcome to the show, even though you've given me grief... | 0:53:19 | 0:53:22 | |
So, what are we cooking? | 0:53:22 | 0:53:23 | |
Now, we're cooking lamb shanks, which I adore. | 0:53:23 | 0:53:25 | |
Their gelatinous texture, and everything about them. | 0:53:25 | 0:53:28 | |
But we're going to braise them slowly, as they should be cooked, | 0:53:28 | 0:53:31 | |
-in yoghurt. -In yoghurt? -And spices. | 0:53:31 | 0:53:34 | |
OK, and spices. Run through the lamb first of all. | 0:53:34 | 0:53:37 | |
-You're going to seal off the lamb first? -I'm going to sear it. | 0:53:37 | 0:53:39 | |
-Yeah? -I'm going to...brown them. | 0:53:39 | 0:53:42 | |
And, if you could in the meantime, do two things. | 0:53:42 | 0:53:44 | |
-You can chop the ginger and garlic... -Ginger and garlic... | 0:53:44 | 0:53:49 | |
-I want it in a fine paste, with a little water. -All right. | 0:53:49 | 0:53:53 | |
And then, after that, I'll give you two tasks, | 0:53:53 | 0:53:56 | |
if you can remember two things at the same time! | 0:53:56 | 0:53:58 | |
LAUGHTER Rock on! | 0:53:58 | 0:54:01 | |
If you'd kindly grind the coriander. Coriander, you can get it ground, | 0:54:01 | 0:54:05 | |
but there's something, if you smell it just after you've ground it, | 0:54:05 | 0:54:08 | |
it's absolutely something else. | 0:54:08 | 0:54:11 | |
-It's delicious. -It is delicious. | 0:54:11 | 0:54:12 | |
It has an aroma, which the other thing doesn't have. | 0:54:12 | 0:54:15 | |
-So, seasoning well... -Yeah. -..the lamb shanks. -Yeah. | 0:54:15 | 0:54:18 | |
Oh! One is rolling off. | 0:54:18 | 0:54:20 | |
Literally, ten years ago, these kind of used to be almost free food. | 0:54:20 | 0:54:24 | |
-20, 15p each. -Dirt cheap. -Something like that. | 0:54:24 | 0:54:26 | |
Now they've become quite trendy. | 0:54:26 | 0:54:27 | |
A lot of top chefs sort of started using them, and when that happens, | 0:54:27 | 0:54:30 | |
it catastrophically goes through the roof, | 0:54:30 | 0:54:32 | |
like pork belly and stuff like that, you know? | 0:54:32 | 0:54:35 | |
So, anyway, in we go with those. They need sealing off first of all. | 0:54:35 | 0:54:37 | |
-There's a sink out the back if you want to... -I will. | 0:54:37 | 0:54:40 | |
-Definitely. I'll just wash my hands. -Wash your hands. | 0:54:40 | 0:54:42 | |
We're going to seal those, just get a nice colour on them. | 0:54:42 | 0:54:45 | |
Meanwhile, we've got the ginger here, which I'm going to chop up, | 0:54:45 | 0:54:48 | |
with quite a bit of garlic going in here as well. | 0:54:48 | 0:54:50 | |
-Yeah, garlic is very good for you. -I wouldn't say anything different! | 0:54:50 | 0:54:53 | |
-It's very good for your blood. -But you have this thing - | 0:54:53 | 0:54:56 | |
"Garlic is very good for you, but maybe I don't like it." | 0:54:56 | 0:54:58 | |
-You had that tone. -OK. | 0:54:58 | 0:55:00 | |
So, plenty of garlic. What, eight or nine cloves, something like that? | 0:55:00 | 0:55:05 | |
-No, no, no. Not that many. -Not that many? | 0:55:05 | 0:55:08 | |
Seven cloves, sorry! There we go. A bit of water. | 0:55:08 | 0:55:12 | |
-OK. -Blitz it. | 0:55:12 | 0:55:13 | |
Are you related to a chef called Silvena Rowe? | 0:55:18 | 0:55:22 | |
-Who? -No, no. It's all right. | 0:55:22 | 0:55:23 | |
-Who? -She picks on me as well, but anyway... | 0:55:23 | 0:55:26 | |
-Right, so, we're sealing that nicely. -Yeah, we are. | 0:55:28 | 0:55:31 | |
Your passion for food started from letters... | 0:55:31 | 0:55:34 | |
Well, I knew nothing about cooking. | 0:55:34 | 0:55:36 | |
I think I'd failed the cooking exam at my high school. | 0:55:36 | 0:55:39 | |
-And then I came to America, I mean, first to London. -Yeah? | 0:55:39 | 0:55:42 | |
And I was at RADA, and I couldn't cook anything, | 0:55:42 | 0:55:45 | |
so I started writing letters to my mother, | 0:55:45 | 0:55:47 | |
saying, "Please, please, please, teach me how to cook." | 0:55:47 | 0:55:50 | |
So, she sent me letters back, and that's how I started learning. | 0:55:50 | 0:55:54 | |
It was a correspondence course. | 0:55:54 | 0:55:56 | |
But acting, is a...is a... | 0:55:58 | 0:56:00 | |
..almost the same sort of passion in your life as food, really. | 0:56:00 | 0:56:03 | |
-It's equal quantities. -Equal, equal. | 0:56:03 | 0:56:05 | |
When you're doing television cookery, you're doing both. | 0:56:05 | 0:56:08 | |
But I mean, you're a hugely successful actress. | 0:56:08 | 0:56:11 | |
More than one major film! | 0:56:11 | 0:56:13 | |
-Oh, yeah. -Go on. | 0:56:13 | 0:56:15 | |
-Well, I didn't do Bounty. -Yeah. -But I did do... | 0:56:15 | 0:56:18 | |
The most recent things I've done that you might have seen me in, | 0:56:18 | 0:56:22 | |
one was a film with Meryl Streep called Crime. | 0:56:22 | 0:56:25 | |
-How's that? -That's very good. -Anthony Hopkins! | 0:56:25 | 0:56:29 | |
-And then I did something with Will Smith... -It's like top trumps, this! | 0:56:29 | 0:56:33 | |
Yes. I'm down! | 0:56:33 | 0:56:35 | |
..Six Degrees of Separation. | 0:56:35 | 0:56:36 | |
Then I did something with De Niro. Have you done anything with De Niro? | 0:56:36 | 0:56:40 | |
-No. -LAUGHTER | 0:56:40 | 0:56:41 | |
Lawless. | 0:56:41 | 0:56:43 | |
But have you done anything with Bob the Builder? | 0:56:43 | 0:56:46 | |
You haven't had a number-one hit yet. | 0:56:52 | 0:56:54 | |
-I had two number ones, by the way. -Oh, you had two? -Yeah. | 0:56:54 | 0:56:57 | |
INDISTINCT | 0:56:57 | 0:57:00 | |
-OK. We've got that... -This is now brown. | 0:57:00 | 0:57:02 | |
Now we're going to take this out. | 0:57:02 | 0:57:04 | |
-Do you want me to grab that for you? -Yes. Somehow I'm working it wrong. | 0:57:04 | 0:57:08 | |
Why isn't it opening? Or I have to do something to open it further? | 0:57:08 | 0:57:11 | |
-Yeah. There you go. -OK. -What's next? | 0:57:11 | 0:57:14 | |
Now I'm going to put whole spices in. | 0:57:14 | 0:57:17 | |
What spices have we got in there? | 0:57:17 | 0:57:19 | |
We've got cinnamon, cloves, cumin seeds and black pepper. | 0:57:19 | 0:57:23 | |
Do you want me to blend these...? BLENDER WHIRS | 0:57:23 | 0:57:26 | |
I hate this thing! | 0:57:26 | 0:57:27 | |
-OK. -That's that. This is coriander seeds in here. | 0:57:30 | 0:57:33 | |
I need... Oh, they're popping. I'm going to move this...cos it's hot. | 0:57:33 | 0:57:37 | |
-Now you infuse... -Watch it! | 0:57:37 | 0:57:39 | |
-..you infuse them in the hot oil, yeah? -Yeah. | 0:57:39 | 0:57:42 | |
And now, if you would kindly bring the garlic and ginger, and... | 0:57:42 | 0:57:46 | |
Yeah, that's got in. | 0:57:48 | 0:57:49 | |
I'll stand behind you! | 0:57:52 | 0:57:54 | |
-Right. That's going in there. -All right. | 0:57:54 | 0:57:56 | |
Now you have to really get it brown. | 0:57:56 | 0:57:59 | |
This is, again, very important, this step, | 0:58:00 | 0:58:03 | |
-of lightly browning the garlic and ginger. -OK. | 0:58:03 | 0:58:06 | |
And then I will take it off the heat and put the yoghurt in. | 0:58:06 | 0:58:10 | |
And the reason for that is that you don't want it to curdle. | 0:58:10 | 0:58:13 | |
-You're browning the spices first of all? -Yeah. | 0:58:13 | 0:58:15 | |
-Browning the garlic and ginger. -Yeah. | 0:58:15 | 0:58:18 | |
-And then I will take it off. -OK. | 0:58:18 | 0:58:20 | |
Off the heat. | 0:58:20 | 0:58:22 | |
I'm getting good at it! | 0:58:22 | 0:58:24 | |
And then all the yoghurt goes in. | 0:58:24 | 0:58:26 | |
-Now, this is full-fat yoghurt? -This is full fat. | 0:58:26 | 0:58:30 | |
-And if you want, you can go not so full-fat, but don't bother. -Nah! | 0:58:30 | 0:58:33 | |
You don't watch this show very often! It's full fat. | 0:58:33 | 0:58:37 | |
-There you go. -No, no. OK, I think we have it all. | 0:58:37 | 0:58:39 | |
Do you want me to get a spatula there? | 0:58:39 | 0:58:42 | |
Yeah, yeah, that would be good, too. | 0:58:42 | 0:58:43 | |
So, are we going to see some more cookbooks, or...? | 0:58:43 | 0:58:46 | |
I'm here, actually, to see my editor... | 0:58:46 | 0:58:49 | |
I came here for two reasons. | 0:58:49 | 0:58:50 | |
One was to do a talk in Cambridge | 0:58:50 | 0:58:53 | |
-for Oxford Gastronomica. -Yeah. | 0:58:53 | 0:58:58 | |
And then to see my editors here. | 0:58:58 | 0:59:00 | |
I write for the Financial Times, and I write my books... | 0:59:00 | 0:59:03 | |
There I was thinking you came all this way just for us! | 0:59:03 | 0:59:06 | |
Yes, and I came all the way just for you! | 0:59:06 | 0:59:08 | |
We're third on the list there! | 0:59:08 | 0:59:10 | |
-I'm going to put in some turmeric... -Turmeric. | 0:59:10 | 0:59:13 | |
..which is very healthy, cleans up your body inside. | 0:59:13 | 0:59:17 | |
-And some chilli powder and salt. -Yeah. -That goes in as well. | 0:59:17 | 0:59:21 | |
-Don't they use turmeric for cuts and bits and pieces? -They do. | 0:59:23 | 0:59:25 | |
In fact, when I had my ears pierced in India, it was clarified butter. | 0:59:25 | 0:59:30 | |
You see? All food, we just can't do without it. | 0:59:30 | 0:59:32 | |
-They put clarified butter in your ear? -And turmeric in my ear. | 0:59:32 | 0:59:36 | |
And I went to school with yellow ear lobes for a month. | 0:59:36 | 0:59:38 | |
I think they did that as a laugh! | 0:59:38 | 0:59:40 | |
No, I don't need this. I need this back. | 0:59:40 | 0:59:43 | |
You need this? Do you want this one as well? | 0:59:43 | 0:59:45 | |
Oh, yeah, that goes in as well. | 0:59:45 | 0:59:47 | |
That goes in. This is the ground spice. | 0:59:47 | 0:59:49 | |
Now we just have to bring it to the boil. | 0:59:49 | 0:59:52 | |
-And then I will wash my hands again... -OK. -..after this. | 0:59:52 | 0:59:55 | |
-That goes in. -That goes in, and we... -Move that across. -Yeah. | 0:59:55 | 0:59:59 | |
it just have to come to the boil. | 0:59:59 | 1:00:00 | |
-Wash... -OK, leave you to wash your hands. | 1:00:00 | 1:00:02 | |
What about the cinnamon in there, you don't want to put that in yet? | 1:00:02 | 1:00:05 | |
Didn't we put it in? I think one got left behind, but that's all right. | 1:00:05 | 1:00:08 | |
That's the wonderful thing about Indian food - | 1:00:08 | 1:00:10 | |
little more, little less, you're OK! | 1:00:10 | 1:00:11 | |
-That goes in. Right, what's next? -Now water. -Water. OK. | 1:00:13 | 1:00:16 | |
Because you need...the liquid for the slow braising, | 1:00:18 | 1:00:23 | |
and you have to have enough. | 1:00:23 | 1:00:24 | |
Then you cover it very tightly and you put it in a 325-degree oven | 1:00:24 | 1:00:30 | |
when it comes to the boil, and let it cook slowly, slowly. | 1:00:30 | 1:00:33 | |
Very slowly for about three hours. | 1:00:33 | 1:00:34 | |
-So, it's about 160. So the idea is bring this to the boil? -Yeah. | 1:00:34 | 1:00:37 | |
-I'll go put it in the oven for you. -Thank you. -So a nice low oven. | 1:00:37 | 1:00:40 | |
And do you want to tell us about the rice, then? | 1:00:40 | 1:00:42 | |
All right, I'm going to make some basmati rice, which I have soaked. | 1:00:42 | 1:00:46 | |
And the reason for soaking it is because in India they say that rice, | 1:00:46 | 1:00:49 | |
when it's cooked, should be like brothers, | 1:00:49 | 1:00:52 | |
close together, but not stuck to each other. | 1:00:52 | 1:00:54 | |
So the ways you can get the rice elongated and separated is... | 1:00:54 | 1:01:00 | |
One of the things is soaking it. | 1:01:00 | 1:01:02 | |
About 30 minutes at least, but you can soak it for more. | 1:01:02 | 1:01:05 | |
And I need a little strainer... | 1:01:05 | 1:01:07 | |
-There you go. -..just to strain this out. | 1:01:07 | 1:01:11 | |
Because I'm not going to cook... In many ways to cook rice, | 1:01:11 | 1:01:14 | |
you can cook it by the pasta method, | 1:01:14 | 1:01:17 | |
you can do all kinds of things, but this is cooking in a steam, | 1:01:17 | 1:01:21 | |
in its own steam. | 1:01:21 | 1:01:22 | |
So...you put very little water in this. | 1:01:22 | 1:01:26 | |
All right. Now, I'm going to make a pilaf. | 1:01:26 | 1:01:29 | |
-Do you want me to finely chop the onion? -Yeah. | 1:01:29 | 1:01:31 | |
Only about that much is fine, and I will start the dill. | 1:01:31 | 1:01:35 | |
I know he's eagerly looking at this sort of food | 1:01:35 | 1:01:37 | |
because chefs, I mean, they are passionate about Indian cooking. | 1:01:37 | 1:01:40 | |
-Yeah, absolutely. -But we never seem to get it right. | 1:01:40 | 1:01:43 | |
They're like magicians, aren't they? | 1:01:43 | 1:01:45 | |
-They hide all their spices away... -It's not just that. | 1:01:45 | 1:01:47 | |
I think you're not adventurous and you don't go far enough. | 1:01:47 | 1:01:51 | |
-Yeah. -Like... | 1:01:51 | 1:01:53 | |
LAUGHTER | 1:01:53 | 1:01:54 | |
The producers are going to want you back on again, I can see the script! | 1:01:54 | 1:01:58 | |
We're not adventurous! Right, there we go. Onions? | 1:02:01 | 1:02:03 | |
-Not yet. -No, not yet. -Not yet. | 1:02:03 | 1:02:06 | |
Because there are so many. For example, dill. | 1:02:06 | 1:02:09 | |
Who has used dill in Indian food? But you can. | 1:02:09 | 1:02:12 | |
There's almost everything that was cooked, that you cooked before | 1:02:12 | 1:02:15 | |
on this programme, you can make Indian food with the same things. | 1:02:15 | 1:02:21 | |
Including the tuna. So you let the oil get hot, | 1:02:21 | 1:02:24 | |
and then you put in cinnamon, bay leaf and cardamom. | 1:02:24 | 1:02:28 | |
I'm standing back at this point! Yeah... | 1:02:28 | 1:02:31 | |
You're leaving me to myself? | 1:02:31 | 1:02:33 | |
You're flavouring the oil, as well, | 1:02:33 | 1:02:34 | |
-you get some nice flavours out of it. -Yes. And... | 1:02:34 | 1:02:38 | |
Now ready for the onions. | 1:02:38 | 1:02:40 | |
And the oil will be now flavoured, | 1:02:40 | 1:02:42 | |
like an injection going in with these spices. | 1:02:42 | 1:02:44 | |
And it's a different flavour, the cinnamon gets a different flavour. | 1:02:44 | 1:02:47 | |
They all get different flavours, | 1:02:47 | 1:02:49 | |
which is why Indian food uses the same seasonings | 1:02:49 | 1:02:53 | |
like cinnamon, but gets a different taste from Morocco, if they want to. | 1:02:53 | 1:02:57 | |
Now the lamb here, we've just taken the lid off | 1:02:57 | 1:03:00 | |
and you're reducing down this liquor. | 1:03:00 | 1:03:02 | |
Yeah, I'm just reducing the liquor, which is very... | 1:03:02 | 1:03:05 | |
You want a thick sauce. | 1:03:05 | 1:03:06 | |
So, the rice, you've basically just put in cold water and left? | 1:03:06 | 1:03:10 | |
Yeah. Now it's just... not quite ready yet. | 1:03:10 | 1:03:14 | |
-I just want to brown the onion. -All right... | 1:03:15 | 1:03:17 | |
-I'll turn the heat up. -No, no, it's fine. | 1:03:17 | 1:03:19 | |
-Like you said, dill's not often used in Indian cooking. -It is! | 1:03:19 | 1:03:23 | |
-It is? -It is, in north India. -I'll grab my jacket again! | 1:03:23 | 1:03:25 | |
LAUGHTER | 1:03:25 | 1:03:26 | |
-North India and west India, it's called sowa. -Right. | 1:03:26 | 1:03:29 | |
And it is used all the time in all kinds of dishes - | 1:03:29 | 1:03:33 | |
rice dishes, meat dishes... | 1:03:33 | 1:03:36 | |
-..vegetables, with dill. -Right. | 1:03:36 | 1:03:39 | |
-So quite a lot of dill in this one. -Well, yes, yes. You'll see why. | 1:03:39 | 1:03:43 | |
-OK. -OK. I actually want it browner, but do I have time? | 1:03:43 | 1:03:47 | |
-No. -OK. -Stick those in? | 1:03:47 | 1:03:50 | |
-Yes. -Right, in goes the rice. | 1:03:50 | 1:03:52 | |
Now...you have to stir it. | 1:03:52 | 1:03:54 | |
I need...something, a flatter stirrer. Oh, well... | 1:03:54 | 1:03:59 | |
-So now you stir it. -How many do you want, Madhur? Look, here... | 1:03:59 | 1:04:03 | |
LAUGHTER | 1:04:03 | 1:04:05 | |
-What do you want? -I was looking for a specific one with a flat end. | 1:04:05 | 1:04:10 | |
-A flat end? -Yes. | 1:04:10 | 1:04:11 | |
Can we get Madhur a flat-ended wooden spoon, please? | 1:04:13 | 1:04:16 | |
It's all right, I'll make do. OK. So now what am I doing? | 1:04:16 | 1:04:20 | |
I'm stirring this like a souffle. Thank you for putting it all away. | 1:04:20 | 1:04:23 | |
Don't worry, I'm listening. | 1:04:23 | 1:04:25 | |
-You have to stir it very gently or the rice breaks. -OK. -Like so. | 1:04:27 | 1:04:32 | |
And the other thing that keeps the rice grains separate | 1:04:32 | 1:04:35 | |
is getting oil between each grain of rice, like so. | 1:04:35 | 1:04:38 | |
-OK. -All right, now... | 1:04:38 | 1:04:40 | |
-Then you've got the stock. -Then goes the stock. | 1:04:40 | 1:04:43 | |
And if you don't want... This is chicken stock. | 1:04:43 | 1:04:45 | |
If you're a vegetarian, use water... | 1:04:45 | 1:04:49 | |
..or vegetable stock. | 1:04:49 | 1:04:51 | |
If you're vegetarian, you're kind of stuck, really, | 1:04:51 | 1:04:53 | |
with lamb, aren't you? | 1:04:53 | 1:04:54 | |
No, no, just eat the rice. | 1:04:55 | 1:04:57 | |
-OK. Now, the lid on? -No... -No! | 1:05:00 | 1:05:02 | |
-You have to bring it to the boil! How will you know it's boiling? -OK. | 1:05:03 | 1:05:06 | |
So, once it is boiling, then you cover it very tightly, | 1:05:06 | 1:05:11 | |
and either you put it on very low heat, | 1:05:11 | 1:05:13 | |
-or you can put it in your oven. -In the oven. It's going in the oven. | 1:05:13 | 1:05:16 | |
-Without a lid, OK? -Without a lid? | 1:05:16 | 1:05:20 | |
You put a lid on it, look. | 1:05:20 | 1:05:22 | |
-There you go, without a lid. -For 25-30 minutes. And here we are. | 1:05:22 | 1:05:26 | |
-Watch the pan, it's very hot. -So, now this is... -Very hot. | 1:05:26 | 1:05:30 | |
See how it is now. | 1:05:32 | 1:05:34 | |
And how the rice has elongated. | 1:05:34 | 1:05:36 | |
I'm glad you've done the rice, Madhur. I'm a rice murderer. | 1:05:38 | 1:05:42 | |
I've got a rice curse. I don't seem to be able to make it properly. | 1:05:42 | 1:05:45 | |
I'll talk to you later. | 1:05:45 | 1:05:47 | |
-Shall we leave the bay leaf and the spices in? -Yeah. | 1:05:47 | 1:05:50 | |
Because they're partly... they're decorative | 1:05:50 | 1:05:53 | |
-And... -I'll grab the lamb out. -Yes, thank you. Thank you. | 1:05:53 | 1:05:55 | |
And yeah, perfectly. Just a little mess. | 1:05:55 | 1:05:59 | |
-Remind us what that is again. -Sorry? -Remind us what it is again. | 1:05:59 | 1:06:03 | |
It is lamb shanks braised with yoghurt and spices, | 1:06:03 | 1:06:08 | |
and a pilaf with dill and spices, whole spices. | 1:06:08 | 1:06:12 | |
And I'm going to do my research on Indian food | 1:06:12 | 1:06:14 | |
before we get you back again. There you go. | 1:06:14 | 1:06:17 | |
"We have a date," you said. Is that a chat-up line from Madhur Jaffrey? | 1:06:21 | 1:06:24 | |
-Yes. -Over here. Grab a seat. Now, dive into this. | 1:06:24 | 1:06:27 | |
I tasted this in rehearsal | 1:06:27 | 1:06:28 | |
and it is absolutely... I have to say it looks spectacular. | 1:06:28 | 1:06:32 | |
I've had lamb cooked in yoghurt before, | 1:06:32 | 1:06:36 | |
but I was crossing the Wadi Rum Desert with the Bedouin tribe. | 1:06:36 | 1:06:40 | |
Yes, yes. | 1:06:40 | 1:06:41 | |
And we had it in a giant pot for about 30-odd people | 1:06:41 | 1:06:44 | |
in the middle of the desert. | 1:06:44 | 1:06:46 | |
-I had lamb, before, cooked in yoghurt in Birmingham. -Yeah! | 1:06:46 | 1:06:51 | |
I need to get out more, obviously! | 1:06:51 | 1:06:52 | |
-What do you think? -Oh! | 1:06:52 | 1:06:54 | |
James didn't stand a chance in the kitchen there, but at least | 1:06:59 | 1:07:01 | |
he got a date out of it, which is nice, | 1:07:01 | 1:07:03 | |
and an incredible dish from Madhur. | 1:07:03 | 1:07:05 | |
It's omelette challenge time. With Jun Tanaka in third place, | 1:07:05 | 1:07:08 | |
he was looking to reach the top of the leaderboard, | 1:07:08 | 1:07:11 | |
as he takes on Atul Kochhar. | 1:07:11 | 1:07:13 | |
Right, let's get on. | 1:07:13 | 1:07:14 | |
As usual, the omelette challenge, the guys on the board here, | 1:07:14 | 1:07:17 | |
Jun's third place, and Atul's down in sort of 32 minutes area. | 1:07:17 | 1:07:22 | |
Usual rules apply, three-egg omelette cooked as fast as you can. | 1:07:22 | 1:07:24 | |
-Let's put the clocks on the screens. This boy is quick. -I know, I can't. | 1:07:24 | 1:07:28 | |
-Are you ready? -You make both, OK? | 1:07:28 | 1:07:30 | |
Three, two, one. Go. | 1:07:30 | 1:07:32 | |
Watch how quick this goes. | 1:07:37 | 1:07:39 | |
Ooh, just a little falter there! | 1:07:39 | 1:07:41 | |
Oh, it's sticking. | 1:07:46 | 1:07:47 | |
Look at the concentration on his face! | 1:07:48 | 1:07:51 | |
Pretty good, pretty good, he's there. | 1:07:52 | 1:07:54 | |
Atul, make sure you get on the... There you go. | 1:07:54 | 1:07:58 | |
Right, let's have a taste of this. | 1:07:58 | 1:07:59 | |
It's the kind of stuff that looks like you dodge around the pub, | 1:08:06 | 1:08:08 | |
-outside of pubs on a Saturday morning. -Is it? | 1:08:08 | 1:08:11 | |
-That sort of stuff, on the pavement. -Urgh! Come on. -Right, this one. | 1:08:11 | 1:08:15 | |
-Atul. -Disqualified. | 1:08:22 | 1:08:24 | |
You did it in 25.04. | 1:08:26 | 1:08:28 | |
-But I'm not eating that. -There you go. I know that. | 1:08:28 | 1:08:30 | |
-Jun. -I won't have beaten the time. | 1:08:30 | 1:08:32 | |
You did it in 21.76, so both hopeless. | 1:08:34 | 1:08:38 | |
That certainly looked super speedy from Jun, but unfortunately, | 1:08:42 | 1:08:45 | |
it wasn't quick enough to send him to the top of the leaderboard. | 1:08:45 | 1:08:48 | |
And now it's over to Galton Blackiston, | 1:08:48 | 1:08:50 | |
who's serving up a luxurious Wagyu beef dinner. | 1:08:50 | 1:08:53 | |
Great to have you on the show. | 1:08:53 | 1:08:54 | |
-So something different for you with this one. -Yes, indeed. | 1:08:54 | 1:08:57 | |
This was sort of brought to my attention earlier on this year, | 1:08:57 | 1:09:00 | |
and this is Wagyu beef. | 1:09:00 | 1:09:02 | |
It's a feather blade, | 1:09:02 | 1:09:03 | |
but the interesting thing of it is the fact that it's from Suffolk. | 1:09:03 | 1:09:07 | |
I wouldn't entertain it normally | 1:09:07 | 1:09:08 | |
if it was from the other end of the world. You know? | 1:09:08 | 1:09:11 | |
Suffolk's good to me. | 1:09:11 | 1:09:12 | |
-Wagyu beef's traditionally from Japan, this one. -Exactly. | 1:09:12 | 1:09:16 | |
So tell us about Wagyu, then. | 1:09:16 | 1:09:18 | |
What's the difference between Wagyu and a normal beef? | 1:09:18 | 1:09:20 | |
Right, now then, what the difference is, | 1:09:20 | 1:09:23 | |
is the fact that you get this unique marbling. | 1:09:23 | 1:09:26 | |
I don't know if you can see that, but that is fantastic marbling. | 1:09:26 | 1:09:28 | |
And that means that the flavour is there. | 1:09:28 | 1:09:31 | |
It's got a unique flavour, in my opinion. | 1:09:31 | 1:09:33 | |
And it's just something that when I first tasted it, | 1:09:33 | 1:09:36 | |
it absolutely blew my mind. | 1:09:36 | 1:09:38 | |
And that even goes as far as the mince. | 1:09:38 | 1:09:39 | |
The mince was amazing. | 1:09:39 | 1:09:41 | |
But it's diet, lifestyle, everything, | 1:09:41 | 1:09:43 | |
-that transforms the meat into this. -Yes. | 1:09:43 | 1:09:45 | |
Now, this is feather blade, but the fillet and the sirloin... | 1:09:45 | 1:09:48 | |
Yeah, YOU'D be able to afford the fillet and sirloin. | 1:09:48 | 1:09:51 | |
Not like us poor chefs! | 1:09:51 | 1:09:53 | |
We have to make something great with something cheaper. | 1:09:53 | 1:09:57 | |
-Moving on. So, what's this? -So, this is the feather blade, | 1:09:57 | 1:10:00 | |
and you've got this wonderful sort of... | 1:10:00 | 1:10:01 | |
I don't know. What is it? Collagen running through the middle of it, | 1:10:01 | 1:10:04 | |
and that actually is quite soft and quite tender | 1:10:04 | 1:10:07 | |
and it just adds to the flavour of it. | 1:10:07 | 1:10:09 | |
First of all, what I'm going to do is seal it off | 1:10:09 | 1:10:11 | |
in a hot pan with a little bit of oil. | 1:10:11 | 1:10:13 | |
You don't need a lot of oil in it cos it creates a lot of fat itself. | 1:10:13 | 1:10:16 | |
-A bit of seasoning. -But this is produced where, now? | 1:10:16 | 1:10:19 | |
This is now produced in a village, or town, called Earl Stonham, | 1:10:19 | 1:10:23 | |
which is in Suffolk. | 1:10:23 | 1:10:24 | |
And I'm just blown away by it. | 1:10:24 | 1:10:27 | |
You'll have to tell me what you think. | 1:10:27 | 1:10:28 | |
I know by the way you look at it, like that, that you're a bit wary. | 1:10:28 | 1:10:32 | |
These are fantastic Norfolk Peer potatoes. | 1:10:32 | 1:10:35 | |
I love to show you things like this. | 1:10:35 | 1:10:38 | |
These are produced in Swaffham, which is about 12 miles from us. | 1:10:38 | 1:10:42 | |
And it's all about the flavour. | 1:10:42 | 1:10:44 | |
They get better as you go on throughout the year. | 1:10:44 | 1:10:46 | |
They're like Jersey Royals, then? | 1:10:46 | 1:10:48 | |
Well, at this time, maybe, but as you get towards Easter time, | 1:10:48 | 1:10:53 | |
then you go like this to them and the skins just peel off, | 1:10:53 | 1:10:56 | |
and the taste is, in my opinion, fantastic. | 1:10:56 | 1:10:58 | |
-OK. -I'll just chuck them in with a bit of mint. | 1:10:58 | 1:11:01 | |
So, you're not seasoning that beef, just leaving it...? | 1:11:01 | 1:11:03 | |
I have seasoned it. I'll do it again for you. | 1:11:03 | 1:11:05 | |
LAUGHTER | 1:11:05 | 1:11:07 | |
Right. But then... Now, moving on. | 1:11:07 | 1:11:12 | |
So, I've got some of these potatoes, which are just about ready. | 1:11:12 | 1:11:16 | |
-OK. -I'm also going to do some beetroot puree. | 1:11:16 | 1:11:19 | |
I love beetroot puree. | 1:11:19 | 1:11:20 | |
-NORTHERN ACCENT: -Do you from up north love beetroot puree? | 1:11:20 | 1:11:24 | |
What, "oop north" of South Africa? | 1:11:24 | 1:11:26 | |
Wait till you hear my Brummie accent! | 1:11:26 | 1:11:29 | |
Beetroot... | 1:11:30 | 1:11:32 | |
If you take beetroot, it makes great soup, so many different things. | 1:11:32 | 1:11:36 | |
-Salads. Pickled beetroot, I'm a big fan of. -Yeah, absolutely. | 1:11:36 | 1:11:40 | |
-Right, you've got these onion rings. -Flour, egg wash, breadcrumb... | 1:11:40 | 1:11:45 | |
Egg and then breadcrumbs. | 1:11:45 | 1:11:47 | |
-How many do you want, anyway? -Oh... I don't... | 1:11:47 | 1:11:51 | |
Well... You always do this. | 1:11:51 | 1:11:54 | |
-You always do loads. -What do you mean, loads? | 1:11:54 | 1:11:56 | |
You want to get him in the kitchen, in the mise en place. | 1:11:56 | 1:11:59 | |
-He's a machine, James is. -Yeah, he is a machine. | 1:11:59 | 1:12:02 | |
Anyway, so I would do a little bit less than that because I like to | 1:12:03 | 1:12:07 | |
be quite nice and delicate. | 1:12:07 | 1:12:10 | |
In actual fact, now you've made me go completely funny. | 1:12:10 | 1:12:13 | |
-I want to put this... -LAUGHTER | 1:12:13 | 1:12:16 | |
..into there. | 1:12:16 | 1:12:18 | |
-OK? -It proves that whatever age you, are you never stop learning. | 1:12:18 | 1:12:23 | |
And then...cover it with some apple juice, OK? | 1:12:23 | 1:12:27 | |
Put a lid onto them...like so. | 1:12:27 | 1:12:30 | |
-Right. -Now, this is going along nicely. | 1:12:30 | 1:12:33 | |
It doesn't take long to cook, this. You want it fairly rare. OK? | 1:12:33 | 1:12:36 | |
-Yeah. -And then strain the new potatoes, and then halve them. | 1:12:36 | 1:12:41 | |
And then a frying pan on for them. | 1:12:44 | 1:12:45 | |
-Now, you said these potatoes are Norfolk potatoes. -Yes. -Yep? -Yes. | 1:12:45 | 1:12:50 | |
We've got some... You want some cavolo nero. | 1:12:52 | 1:12:54 | |
-You've got some...greenery over there. -Yeah, some kale. | 1:12:54 | 1:12:58 | |
-Kale, I love kale. -NATALIE: -I love kale. | 1:12:58 | 1:13:02 | |
On the coast, where we are, we get sea kale, which is | 1:13:02 | 1:13:05 | |
beautiful at this time of year, leading up to spring | 1:13:05 | 1:13:08 | |
and all that sort of thing, which is absolutely beautiful. | 1:13:08 | 1:13:11 | |
I think that's just about there, James. | 1:13:11 | 1:13:12 | |
-We'll leave that to rest. -There you go. | 1:13:12 | 1:13:15 | |
-You're doing well! -Thank you! -You are. | 1:13:15 | 1:13:19 | |
OK, so that pan goes on. | 1:13:19 | 1:13:21 | |
A little bit of oil in that pan, please, James. | 1:13:21 | 1:13:23 | |
-This one? Yeah. -Yeah. | 1:13:23 | 1:13:24 | |
-There you go. -Thank you. | 1:13:24 | 1:13:27 | |
And then we'll just saute off these new potatoes. | 1:13:27 | 1:13:29 | |
-So, Morston Hall, 20th anniversary this year. -Yes. | 1:13:31 | 1:13:33 | |
Oh, by the way, happy birthday, Tracy, for tomorrow. Love you! | 1:13:33 | 1:13:37 | |
Mmmwah! Mmmwah! | 1:13:37 | 1:13:38 | |
LAUGHTER | 1:13:38 | 1:13:39 | |
-Happy birthday, girl! -Who's Tracy? -That's my wife! -Oh, right! | 1:13:42 | 1:13:46 | |
It's a good job it WAS your wife! | 1:13:46 | 1:13:48 | |
Now, to get those on like so, a bit of seasoning on those. | 1:13:52 | 1:13:55 | |
This is now perfect, so let that rest on the side. | 1:13:55 | 1:13:58 | |
Now, I have also got some beetroot, which is already cooked. | 1:13:59 | 1:14:06 | |
So blitz that for me, James, will you? | 1:14:06 | 1:14:08 | |
-So, that's done in apple juice, yeah? -Apple juice. | 1:14:08 | 1:14:10 | |
I either do it in apple juice or orange juice, one of the two. | 1:14:10 | 1:14:13 | |
I think it just adds to the flavour of it. It's beautiful. | 1:14:13 | 1:14:16 | |
-Take that out of there... -Thank you. -Put that on there to heat up. | 1:14:16 | 1:14:21 | |
-You've been very useful. -It smells fantastic, the beef. | 1:14:21 | 1:14:25 | |
The beef is great. It's really great stuff. | 1:14:25 | 1:14:27 | |
I'm really pleased with it. | 1:14:27 | 1:14:29 | |
And as I say, the mince apparently makes the most amazing burgers, | 1:14:29 | 1:14:33 | |
which I can actually vouch for, cos I've had them at home. | 1:14:33 | 1:14:36 | |
-They are brilliant. -I mention, it is very expensive. | 1:14:36 | 1:14:39 | |
It's something like, the fillet steak is something like... | 1:14:39 | 1:14:43 | |
..£60 a steak, isn't it? Something like that. | 1:14:43 | 1:14:45 | |
Well, it probably is, yeah. | 1:14:45 | 1:14:47 | |
I know it's very expensive, but at the end of the day... | 1:14:47 | 1:14:50 | |
..on something like that, you get what you pay for. | 1:14:51 | 1:14:53 | |
This is a bit of beef... I'm just...deglazing the pan with. | 1:14:53 | 1:14:57 | |
The feather blade's only about sort of three quid? | 1:14:57 | 1:14:59 | |
-Now, that... Yeah, about £3 a portion. -Right. | 1:14:59 | 1:15:03 | |
But it's something different, and it's unusual. | 1:15:03 | 1:15:05 | |
I want that fairly fine... | 1:15:05 | 1:15:07 | |
-Do you want some of this apple? -Yeah, a bit of juice in there. | 1:15:07 | 1:15:09 | |
What about the football? You're doing well, ain't you, Norwich? | 1:15:09 | 1:15:12 | |
Oh, the Canaries are flying high! | 1:15:12 | 1:15:15 | |
Oh, Glynn, he knows... Glynn knows how to tick my boxes! | 1:15:15 | 1:15:19 | |
We've got that relationship, haven't we? | 1:15:20 | 1:15:22 | |
We have this guy up front called Grant Holt, who is just amazing. | 1:15:22 | 1:15:26 | |
-Top boy, isn't he? -And built like you. | 1:15:26 | 1:15:28 | |
-LAUGHTER -Yeah, that's perfect. | 1:15:28 | 1:15:31 | |
Good boy. Well done. | 1:15:31 | 1:15:32 | |
-You're 50 this year, as well, aren't you? -Ohhh... | 1:15:32 | 1:15:35 | |
LAUGHTER | 1:15:35 | 1:15:37 | |
Did you have to say that?! | 1:15:37 | 1:15:39 | |
BLENDER WHIRS | 1:15:39 | 1:15:41 | |
I gave you strict instructions before - don't mention my age. | 1:15:41 | 1:15:45 | |
Yes, I am. | 1:15:47 | 1:15:48 | |
Not looking forward to it, but hey... | 1:15:48 | 1:15:51 | |
This is coming along really nicely. We're nearly there. | 1:15:51 | 1:15:54 | |
Right. So I'm going to thinly slice this for you. | 1:15:54 | 1:15:57 | |
Some mint, that goes in at the end. | 1:15:57 | 1:15:59 | |
This curly kale doesn't take long to cook. | 1:15:59 | 1:16:01 | |
There you go. I'll keep... | 1:16:03 | 1:16:05 | |
Do you want me to put a little bit of seasoning in here as well? | 1:16:05 | 1:16:08 | |
Yeah, you can do, please. | 1:16:08 | 1:16:10 | |
-Add a bit of the kale. -A bit of salt and pepper. | 1:16:10 | 1:16:12 | |
Toss these around. | 1:16:12 | 1:16:14 | |
I have to say, I think these potatoes are the new thing. | 1:16:14 | 1:16:18 | |
-I think they're excellent. -And what's the name of them again? | 1:16:18 | 1:16:21 | |
-Norfolk Peer. -Peer. -P-E-E-R, and they are delicious. -There you go. | 1:16:21 | 1:16:25 | |
From Swaffham. | 1:16:25 | 1:16:27 | |
-That's your puree. -Now... | 1:16:28 | 1:16:31 | |
-Done. -And you're actually featured in our magazine | 1:16:33 | 1:16:35 | |
to commemorate 20 years, James, you know? | 1:16:35 | 1:16:37 | |
-Am I? -You are. Heavily featured. | 1:16:37 | 1:16:40 | |
LAUGHTER | 1:16:40 | 1:16:43 | |
-Heavily featured in your magazine. -Heavily featured, cos... Yes... | 1:16:46 | 1:16:50 | |
-I feel honoured. -Yeah, well... I'm honoured! | 1:16:50 | 1:16:53 | |
A bit of that on there. | 1:16:55 | 1:16:57 | |
This puree, I suppose, would work | 1:17:03 | 1:17:04 | |
-really well with venison, wouldn't it? -Of course it would. | 1:17:04 | 1:17:07 | |
I mean, I find beetroot is one of the chef's dream things | 1:17:07 | 1:17:12 | |
cos it's so wonderful, it adds beautiful texture, colour, flavour. | 1:17:12 | 1:17:16 | |
A little bit of the beef. Look at that beef, that's perfect. | 1:17:16 | 1:17:22 | |
Just one piece? | 1:17:22 | 1:17:23 | |
Yeah, James, you see? I knew you'd say something like that. | 1:17:23 | 1:17:27 | |
Because, in Norfolk, or where I am, | 1:17:27 | 1:17:29 | |
I always like to leave people wanting a little bit more. | 1:17:29 | 1:17:32 | |
LAUGHTER | 1:17:32 | 1:17:35 | |
You might be slightly different up north. | 1:17:35 | 1:17:37 | |
It's all about just that lingering little bit more, isn't it? | 1:17:39 | 1:17:43 | |
A little bit more. And the onion rings. Don't forget the onion rings. | 1:17:43 | 1:17:46 | |
Cos I thought that would appeal to you as well. | 1:17:46 | 1:17:48 | |
-A little bit more...? -No! Less is best. | 1:17:48 | 1:17:51 | |
So remind us what that is again. | 1:17:51 | 1:17:53 | |
There we are. There's Wagyu featherblade | 1:17:53 | 1:17:55 | |
with Norfolk new potatoes, shallot rings, beetroot. | 1:17:55 | 1:17:58 | |
Brilliant. | 1:17:58 | 1:17:59 | |
Right, you've got to dive into this. | 1:18:04 | 1:18:06 | |
In fact, you'll probably eat all this in one mouthful! | 1:18:06 | 1:18:09 | |
LAUGHTER Dive in, tell us what you think. | 1:18:09 | 1:18:11 | |
Have you ever tried Wagyu beef on your travels? | 1:18:11 | 1:18:13 | |
I've never been as far as Asia yet, so... | 1:18:13 | 1:18:16 | |
You don't have to go to Asia! | 1:18:16 | 1:18:18 | |
-GLYNN: -It's just around the corner from Norfolk! | 1:18:18 | 1:18:21 | |
Tell us about this, then. It is... | 1:18:21 | 1:18:23 | |
I mean, the texture of it is very different to a normal steak, | 1:18:23 | 1:18:27 | |
-isn't it? -It is, but I just think it's about the flavour on that one. | 1:18:27 | 1:18:31 | |
For something which is normally thought of | 1:18:31 | 1:18:34 | |
as a fairly tough piece of meat. | 1:18:34 | 1:18:36 | |
-Like that? -That's so tender. | 1:18:36 | 1:18:38 | |
-It is good, isn't it? -That's delicious. -It's beefy. | 1:18:38 | 1:18:40 | |
-You're not going to get any over there. -There's not enough! | 1:18:40 | 1:18:42 | |
Wonderful stuff from Galton there, | 1:18:47 | 1:18:49 | |
with a dish perfect for those perfect occasions. | 1:18:49 | 1:18:51 | |
Now, when actor James Nesbitt came to the Saturday Kitchen studio | 1:18:51 | 1:18:54 | |
to face his food heaven or his food hell, he told us | 1:18:54 | 1:18:57 | |
he would be a lucky man if he got lamb mince, | 1:18:57 | 1:18:59 | |
but would get Cold Feet if he had to eat marzipan. | 1:18:59 | 1:19:02 | |
Which one did he get? Let's find out. | 1:19:02 | 1:19:04 | |
Right, it's time to find out | 1:19:04 | 1:19:06 | |
whether Jimmy will be facing his idea of food heaven or food hell. | 1:19:06 | 1:19:08 | |
Everyone in the studio has made their minds up. | 1:19:08 | 1:19:11 | |
Jimmy, just to remind you, your version of food heaven would be | 1:19:11 | 1:19:13 | |
lamb mince, in particular. | 1:19:13 | 1:19:14 | |
You like all mince, but particularly lamb mince. | 1:19:14 | 1:19:17 | |
Could be transformed into sort of my version of a classic sort of | 1:19:17 | 1:19:19 | |
Greek moussaka. | 1:19:19 | 1:19:21 | |
Alternatively, the dreaded food hell - marzipan. | 1:19:21 | 1:19:24 | |
This time of year, classic dish, simnel cake. | 1:19:24 | 1:19:27 | |
Beautiful fruit cake here with all sugars and spices | 1:19:27 | 1:19:29 | |
and all these different sort of dried fruits, | 1:19:29 | 1:19:31 | |
topped off with marzipan, marzipan balls round the edge. | 1:19:31 | 1:19:34 | |
We know what the people at home wanted to see. | 1:19:34 | 1:19:37 | |
How do you think that these lot wanted? | 1:19:37 | 1:19:39 | |
I'm hoping... Marzipan is pointless. I don't see the point in marzipan. | 1:19:39 | 1:19:43 | |
It's like sprouts - | 1:19:43 | 1:19:44 | |
if you love it that much, why don't you have it every day? | 1:19:44 | 1:19:46 | |
Well, I have to say, you must have been good to everybody, cos, | 1:19:46 | 1:19:49 | |
unanimously, 6-1, people want to see the lamb mince. | 1:19:49 | 1:19:54 | |
Ha! Yeah, exactly, cos they've got sense. | 1:19:54 | 1:19:56 | |
But because he made such a good job of it in rehearsal, | 1:19:56 | 1:20:00 | |
Gennaro, I want you to make one of your lovely, lovely Easter chickens. | 1:20:00 | 1:20:05 | |
-Right. -Just to show everybody. | 1:20:05 | 1:20:07 | |
That'll keep him quiet and keep them busy - | 1:20:07 | 1:20:08 | |
that's why I give him that anyway. | 1:20:08 | 1:20:10 | |
Right, if you can then chop me the potatoes, | 1:20:10 | 1:20:12 | |
we're going to basically saute off some potatoes with this. | 1:20:12 | 1:20:14 | |
Right, moussaka, what we'll do... | 1:20:14 | 1:20:16 | |
Obviously we've got the lamb mince, we've got different spices, | 1:20:16 | 1:20:19 | |
we've got nutmeg, a bit of cumin, a bit of oregano. | 1:20:19 | 1:20:21 | |
We've got onions, garlic, and aubergine here. | 1:20:21 | 1:20:23 | |
We've got some mint, a few tomatoes, | 1:20:23 | 1:20:25 | |
red wine and a bit of stock. | 1:20:25 | 1:20:26 | |
So, first thing, we're going to take our aubergines, | 1:20:26 | 1:20:29 | |
which I'm going to slice. | 1:20:29 | 1:20:30 | |
That's something I only discovered recently, and I love them. | 1:20:30 | 1:20:33 | |
-They're fantastic. -Aubergines are fantastic. -Amazing. | 1:20:33 | 1:20:35 | |
The river cafe people, they do a fantastic aubergine pasta dish | 1:20:35 | 1:20:39 | |
with lots of... | 1:20:39 | 1:20:42 | |
-Yeah. -Fantastic. | 1:20:42 | 1:20:44 | |
So you want a body and two wings. | 1:20:44 | 1:20:47 | |
I'm going to do it. It won't take you very long to do. | 1:20:47 | 1:20:50 | |
A few minutes. | 1:20:50 | 1:20:51 | |
So with the aubergines, really, now... | 1:20:51 | 1:20:53 | |
I actually grow my own aubergines at home, so | 1:20:53 | 1:20:55 | |
I know a little bit about them, | 1:20:55 | 1:20:56 | |
but they're hybrids of aubergines, these ones now. | 1:20:56 | 1:20:59 | |
You don't really need to salt them any more. | 1:20:59 | 1:21:01 | |
-Not any more, no, you don't. -Thank you, Gennaro, for that. | 1:21:01 | 1:21:04 | |
So what we're going to do is just basically hollow out the skin. | 1:21:04 | 1:21:08 | |
Obviously, traditionally this would be done in a dish, | 1:21:08 | 1:21:11 | |
but we're going to do it this way. | 1:21:11 | 1:21:12 | |
If you can take some oil, which is the biggest one. | 1:21:12 | 1:21:16 | |
Yeah, I know what oil is! | 1:21:16 | 1:21:18 | |
Olive oil?! | 1:21:18 | 1:21:20 | |
Sorry, I'm used to working with him! | 1:21:20 | 1:21:22 | |
Whack it all in, that's it. | 1:21:23 | 1:21:25 | |
Throw in the aubergine. | 1:21:25 | 1:21:27 | |
There you go. We're going to fry this all off as well. | 1:21:28 | 1:21:31 | |
So this can all go in. Start this off cooking. That's it. | 1:21:31 | 1:21:34 | |
Plenty of aubergine, give it a quick stir around. | 1:21:34 | 1:21:36 | |
There you go, you've got a spoon. Stop it from catching. | 1:21:36 | 1:21:38 | |
Remove this off as well. Get plenty. | 1:21:38 | 1:21:41 | |
Tony's there, chopping my potatoes, | 1:21:41 | 1:21:43 | |
-which should cook in real time, hopefully. -In oil? | 1:21:43 | 1:21:46 | |
Yeah, oil. Olive oil for that one, I think. | 1:21:46 | 1:21:49 | |
-So, throw in the aubergines. -Finished! | 1:21:49 | 1:21:52 | |
Is that it? | 1:21:54 | 1:21:56 | |
Unbelievable, isn't it? | 1:21:56 | 1:21:58 | |
It's like something off Planet Earth, isn't it? | 1:21:58 | 1:22:00 | |
Walking With Dinosaurs. No, we'll have that, that's all right. | 1:22:00 | 1:22:05 | |
-It soaks up the oil very quickly. -It soaks up the oil, | 1:22:05 | 1:22:07 | |
but don't forget we're going to add plenty of mince anyway, | 1:22:07 | 1:22:09 | |
so we don't need to add to much more oil. | 1:22:09 | 1:22:11 | |
The aubergines will soak it up and then dump it out again, | 1:22:11 | 1:22:14 | |
so you don't keep adding it, otherwise it's too fatty. | 1:22:14 | 1:22:16 | |
Tony, if you can make me a sauce as well. | 1:22:16 | 1:22:18 | |
-Yep. -We're going to do a little mozzarella sauce. | 1:22:18 | 1:22:22 | |
We've got a bit of flour, bit of butter, make a simple little roux. | 1:22:22 | 1:22:25 | |
Add the milk. Then we've got some mozzarella here, | 1:22:25 | 1:22:27 | |
egg yolk, a bit of nutmeg and some cheese grated over the top. | 1:22:27 | 1:22:31 | |
At the same time... | 1:22:31 | 1:22:33 | |
-You say you cook with mince quite a lot at home. -Yeah. | 1:22:33 | 1:22:37 | |
What's the dishes that you do, then? Shepherd's pie? | 1:22:37 | 1:22:39 | |
Well, Mary adores shepherd's pie... | 1:22:39 | 1:22:42 | |
-Mince with anything, I like, you know? -Yeah. | 1:22:42 | 1:22:44 | |
-And very easy to make. -Simple. As you are proving now. | 1:22:46 | 1:22:51 | |
Very simple. In we go with the spices. | 1:22:51 | 1:22:53 | |
We've got in here cumin, which is fantastic with lamb. | 1:22:53 | 1:22:56 | |
-I don't know about you, Tony...? -Oh, cumin and lamb.... | 1:22:56 | 1:22:59 | |
-It's wonderful. -It's hard to beat. | 1:22:59 | 1:23:00 | |
For this one, you've got oregano, just keep him happy as well, | 1:23:00 | 1:23:03 | |
-and cinnamon, I absolutely love. -Cinnamon, I wouldn't have a lot of. | 1:23:03 | 1:23:06 | |
Cinnamon, whack it in there, it's just tastes fantastic. | 1:23:06 | 1:23:09 | |
-Mmm, smells nice. -In we go with the mince now. -Yes. | 1:23:09 | 1:23:12 | |
-Throw that in. -Gorgeous. -Break that up. | 1:23:12 | 1:23:14 | |
-You'd be just quite happy with a plateful of this, though? -Yeah. | 1:23:14 | 1:23:17 | |
-I love it. -And some fat chips. | 1:23:17 | 1:23:20 | |
Are there no onions in this? | 1:23:20 | 1:23:21 | |
Yeah, you put some onions in, they're chopped in already. | 1:23:21 | 1:23:24 | |
Gennaro, if you can chop me some parsley, that'd be great. | 1:23:24 | 1:23:27 | |
-How are we doing with our potatoes? -They're just... They're slow. | 1:23:29 | 1:23:32 | |
Swap that round a bit. Use that one. | 1:23:32 | 1:23:35 | |
Turn that one over there. There you go. | 1:23:35 | 1:23:38 | |
Turn that one down. | 1:23:38 | 1:23:40 | |
Then we grab our tomatoes, which are going to go in as well. | 1:23:40 | 1:23:43 | |
The idea is that we kind of dry-fry everything first | 1:23:43 | 1:23:46 | |
to add a bit of colour. | 1:23:46 | 1:23:47 | |
You've got your tomatoes. | 1:23:49 | 1:23:50 | |
And that can go in. | 1:23:50 | 1:23:52 | |
Obviously, traditionally, | 1:23:52 | 1:23:54 | |
you would then layer this mince with the aubergines and everything else. | 1:23:54 | 1:23:57 | |
This is totally different, this one. | 1:23:57 | 1:24:00 | |
Red wine. | 1:24:00 | 1:24:01 | |
Happy with that? There you go. | 1:24:05 | 1:24:06 | |
-Bit of stock, just a touch. -What is that stock, though? | 1:24:08 | 1:24:11 | |
-That's chicken stock, that one. -Oh... -Fresh chicken stock. | 1:24:11 | 1:24:13 | |
-When it gets cold, it goes gelatinous. -Ah... | 1:24:13 | 1:24:16 | |
That can leave-to on that side. | 1:24:16 | 1:24:18 | |
What I'm going to do is turn that down. Take this pan here. | 1:24:18 | 1:24:21 | |
Tony's got something to cook on over there. | 1:24:21 | 1:24:23 | |
So this wants to cook for about 20, 25 minutes, | 1:24:23 | 1:24:26 | |
and then you end up with our mince that we've got in here. | 1:24:26 | 1:24:31 | |
So, some salt. Just a touch of salt. | 1:24:31 | 1:24:34 | |
Black pepper. Where's the black pepper gone? | 1:24:34 | 1:24:37 | |
What have you done with the black pepper, Gennaro? | 1:24:37 | 1:24:39 | |
Black pepper, peppercorn, black pepper, yellow corn. | 1:24:39 | 1:24:44 | |
Where is it? | 1:24:44 | 1:24:45 | |
Who steal it? | 1:24:46 | 1:24:48 | |
-Are you using those? -Yeah, we use these. | 1:24:48 | 1:24:51 | |
Cos, basically, it's great for one portion size, I think. | 1:24:51 | 1:24:54 | |
But you grab a bit of parsley. Obviously season it up as well. | 1:24:54 | 1:24:58 | |
-But you don't eat those? -Yeah. -Oh, do you? | 1:24:58 | 1:25:00 | |
-Yes, this is going to go back in the oven. -Oh, sorry! | 1:25:00 | 1:25:03 | |
But the idea is now... | 1:25:05 | 1:25:06 | |
I'll just do a wee bit of that there, Tony. | 1:25:06 | 1:25:09 | |
-Give that one a turn there. -Is it hot? Turn that up a bit. | 1:25:09 | 1:25:12 | |
The idea is, now, we fill these right up. | 1:25:12 | 1:25:17 | |
This is a great dish that you could do in advance, you see. | 1:25:17 | 1:25:19 | |
Cos you can make all this lot up. It's wonderful. | 1:25:19 | 1:25:23 | |
You want an egg yolk in that sauce. | 1:25:23 | 1:25:25 | |
It's a great dish you can do in advance, | 1:25:25 | 1:25:28 | |
you can make these all up, place them in the fridge, | 1:25:28 | 1:25:32 | |
leave them to set, and then just before you want them... | 1:25:32 | 1:25:34 | |
-Then go out to a Greek restaurant. -Go out to a Greek restaurant, yeah! | 1:25:34 | 1:25:38 | |
But you could make this today, stick 'em in the fridge, | 1:25:38 | 1:25:41 | |
make the sauce tomorrow, pour it over the top, | 1:25:41 | 1:25:44 | |
and then just pop them in the oven. | 1:25:44 | 1:25:45 | |
It tastes fantastic. | 1:25:45 | 1:25:47 | |
Hopefully Tony over there has got our sauce. | 1:25:47 | 1:25:51 | |
Hang on, hang on... | 1:25:51 | 1:25:52 | |
Oh! Oh, God... | 1:25:52 | 1:25:55 | |
-The mozzarella must go in as well. -Just at the end. | 1:25:56 | 1:25:58 | |
You got it in at the end. | 1:25:58 | 1:25:59 | |
Give it a quick stir. Have you seasoned it? | 1:26:01 | 1:26:04 | |
Yeah. A little bit more salt. | 1:26:04 | 1:26:05 | |
That's going to go in there as well. Give that a quick mix. | 1:26:07 | 1:26:09 | |
-How are we doing? -Yeah...! | 1:26:11 | 1:26:13 | |
The minute Gennaro took over, it's now gone all lumpy. | 1:26:13 | 1:26:16 | |
-It's not lumpy. -Stick it on there. -Yeah. | 1:26:16 | 1:26:19 | |
-There you go. -You done it, you got it? | 1:26:19 | 1:26:22 | |
Some mozzarella. | 1:26:22 | 1:26:23 | |
-And there it is. -Gorgeous. -Put that over there. -Wow. | 1:26:26 | 1:26:29 | |
What was in that there? That was mozzarella and...what? | 1:26:31 | 1:26:34 | |
That's milk gone in there, butter, bit of flour, bit of nutmeg... | 1:26:34 | 1:26:37 | |
-Egg. -Egg yolk. -Cheese. Cheddar cheese and mozzarella. | 1:26:38 | 1:26:42 | |
Pop that straight in the oven, and then this can go really in... | 1:26:42 | 1:26:45 | |
If you're doing this at home tomorrow, | 1:26:45 | 1:26:47 | |
literally put it in for about a good 15-20 minutes. | 1:26:47 | 1:26:50 | |
Make sure the aubergines are cooked. | 1:26:50 | 1:26:52 | |
And then you've got this wonderful aubergine dish here. | 1:26:52 | 1:26:56 | |
There you go. Now, grab a plate. | 1:26:56 | 1:26:58 | |
-Oh, it's gorgeous. -Can you grab us a fish slice, please, Tone? | 1:26:58 | 1:27:01 | |
Thank you very much. | 1:27:04 | 1:27:06 | |
I love these sort of aubergines in the skin. | 1:27:08 | 1:27:10 | |
There you go. | 1:27:13 | 1:27:15 | |
It's a perfect sort of portion size. | 1:27:15 | 1:27:17 | |
-They look gorgeous as well, don't they? -Last minute, get the potatoes. | 1:27:20 | 1:27:24 | |
A bit of salt gone in there, Tone? In we go with the parsley. | 1:27:24 | 1:27:27 | |
They're going to go in. | 1:27:27 | 1:27:29 | |
Chuck them on the side of the plate, mate. They're done. | 1:27:29 | 1:27:32 | |
-You're just happy, just being here, aren't you? -Oh, it's fantastic! | 1:27:34 | 1:27:37 | |
You've just giggled throughout this entire show, haven't you? | 1:27:37 | 1:27:40 | |
-It's magic. -That's your idea of food heaven, hopefully. | 1:27:40 | 1:27:43 | |
-Dive in. -Dive in! -Dive in, tell us what you think. | 1:27:43 | 1:27:45 | |
I'll get some wine to go with this while you're doing it. | 1:27:45 | 1:27:48 | |
Gorgeous, absolutely gorgeous. | 1:27:48 | 1:27:50 | |
Les Rives d'Alcion, that's what Tim has chosen. | 1:27:50 | 1:27:53 | |
-Right, over here... -Mmm! | 1:27:53 | 1:27:55 | |
-It's fantastic. -What do you think? It's hot. -It's fantastic. | 1:27:55 | 1:27:58 | |
Cool it down with some wine. | 1:27:58 | 1:27:59 | |
It's hot, but I think the cinnamon and stuff like that, | 1:27:59 | 1:28:02 | |
I think really works. Dive in, girls. | 1:28:02 | 1:28:04 | |
Tell me what you think of the wine, Gennaro. | 1:28:04 | 1:28:07 | |
Tell us what you think of that as a match. | 1:28:07 | 1:28:10 | |
A nice French red. | 1:28:10 | 1:28:11 | |
I think the cinnamon really does help in moussaka | 1:28:11 | 1:28:14 | |
I think it's really nice. | 1:28:14 | 1:28:15 | |
It's a nice way of doing it, rather than just layering it all up. | 1:28:15 | 1:28:18 | |
-It's gorgeous. -Are you a happy man? -It's gorgeous. | 1:28:18 | 1:28:20 | |
Started the show with a glass of wine in his hand, | 1:28:20 | 1:28:22 | |
he ends it with a glass of wine in his hand. He's a happy man. | 1:28:22 | 1:28:25 | |
So, James got his food heaven, and didn't he look pleased? | 1:28:30 | 1:28:33 | |
But, Gennaro, what on earth was that marzipan mess meant to be? | 1:28:33 | 1:28:36 | |
A for effort, D for execution. | 1:28:36 | 1:28:38 | |
Now, unfortunately, that's all we've got time for today, | 1:28:38 | 1:28:40 | |
but I hope you've enjoyed taking a look back | 1:28:40 | 1:28:42 | |
at some of the best moments from the Saturday Kitchen archives. | 1:28:42 | 1:28:44 | |
And if you want to give any of today's studio recipes a go | 1:28:44 | 1:28:47 | |
then you can find them all on the BBC website. | 1:28:47 | 1:28:49 | |
Enjoy the rest of your weekend, and we'll see you next week. | 1:28:49 | 1:28:52 |