0:00:02 > 0:00:06Good morning, we've a show full of fantastic foodie inspiration. You won't want to miss it.
0:00:06 > 0:00:08This is Saturday Kitchen Best Bites.
0:00:29 > 0:00:30Welcome to the show.
0:00:30 > 0:00:33Stay right where you are, because we've got top chefs plating up
0:00:33 > 0:00:37delicious dishes and a healthy serving of celebrity guests too.
0:00:37 > 0:00:38Coming up on today's show:
0:00:38 > 0:00:41The king of Chinese cuisine, a certain Ken Hom,
0:00:41 > 0:00:44treats us to velveted chicken with crispy noodles.
0:00:44 > 0:00:47Adam Byatt takes us back to the 1970s
0:00:47 > 0:00:50with his take on a classic chicken Kiev.
0:00:50 > 0:00:53He uses pheasant breast and leg for his version,
0:00:53 > 0:00:56and serves it with swede and roast cabbage.
0:00:56 > 0:00:58James Tanner serves black-treacle-brushed pork
0:00:58 > 0:00:59with crushed butter beans.
0:00:59 > 0:01:04He finishes the dish with a delicious Devon cider applesauce.
0:01:04 > 0:01:07And Emilia Fox faces her food heaven or food hell.
0:01:07 > 0:01:09Will she get her food heaven - cottage pie with peas -
0:01:09 > 0:01:11or her dreaded food hell -
0:01:11 > 0:01:14lemongrass and lime leaf coconut monkfish curry
0:01:14 > 0:01:16with Thai jasmine rice.
0:01:16 > 0:01:19You can find out what she gets to eat at the end of the show.
0:01:19 > 0:01:23But first, Toby Tobin is here with a cracking croquette recipe,
0:01:23 > 0:01:27perfect as a dinner party starter or a simple side dish.
0:01:27 > 0:01:28So what are we cooking?
0:01:28 > 0:01:32Right. We're going to do tomato and basil potato croquettes
0:01:32 > 0:01:35with mozzarella inside. I've made some, I'm just going to pop them in.
0:01:35 > 0:01:37- They're going in. - Get them to start frying.
0:01:37 > 0:01:39If you could mash the potatoes.
0:01:39 > 0:01:43Just boil your potatoes, a nice soft mash for me, please.
0:01:43 > 0:01:45You just boil them, no need to bake them or anything?
0:01:45 > 0:01:47Little bit of salt in there, that's it.
0:01:47 > 0:01:51I'm going to chop up some tomatoes and basil to go in the centre.
0:01:51 > 0:01:52I'm using sun-blushed tomatoes,
0:01:52 > 0:01:55they're slightly sweeter than the sun-dried.
0:01:55 > 0:01:57This mozzarella sits in the middle, does it?
0:01:57 > 0:01:59Yeah, we'll push it into the middle.
0:01:59 > 0:02:01And when it cooks, it's going to soften from the heat.
0:02:01 > 0:02:04How does a tomato get blushed? Rather than dried?
0:02:04 > 0:02:07I was whispering to it earlier, and what I was saying,
0:02:07 > 0:02:09- they're blushing away, I tell you. - Seriously...
0:02:09 > 0:02:11They don't dry it out.
0:02:11 > 0:02:14- Basically, sun-dried tomatoes are dried for a lot longer.- Oh, right.
0:02:14 > 0:02:16These are just left out somewhere - obviously,
0:02:16 > 0:02:19not in the UK, Italy would be a help, where it's warmer.
0:02:19 > 0:02:21But they're much sweeter.
0:02:21 > 0:02:24And they use the cherry tomatoes as well, which are much sweeter.
0:02:24 > 0:02:26You can make them at home in your oven.
0:02:26 > 0:02:27Little bit of salt and sugar,
0:02:27 > 0:02:30cut them into quarters, put them in the oven at 100 degrees,
0:02:30 > 0:02:33leave them for about an hour and a half and they semi-dry.
0:02:33 > 0:02:35- They taste fantastic.- And the cherry tomatoes are the best?
0:02:35 > 0:02:37- The small cherries? - Yeah, yeah. The best...
0:02:37 > 0:02:40What are those trolleys called, that my grandmother used to have?
0:02:40 > 0:02:43- Used to wheel it to... - Zimmers!- Zimmer trolley!
0:02:43 > 0:02:46- Those heated trolleys that they took to the table.- Yes, yes.
0:02:46 > 0:02:49- That my granny used to take from there to there.- Yeah, yeah.
0:02:49 > 0:02:52All in the hostess trolley and then take it out. I never understood that.
0:02:52 > 0:02:56- And then sit veg in it for hours. - They're brilliant!
0:02:56 > 0:02:59- Anyway, we mash this up.- Yep.
0:02:59 > 0:03:04- Now, I've got to mention this new programme tonight.- OK, Let's Dance.
0:03:04 > 0:03:07- Let's Dance.- Comic Relief, do something funny for money.
0:03:07 > 0:03:11- And there's group of you. - Nine chefs, I'll do this quickly.
0:03:11 > 0:03:15Nine chefs, we're doing an iconic dance. I can promise you...
0:03:15 > 0:03:17- Can you do us a little bit of a move?- Well...
0:03:17 > 0:03:21- Don't give anything away, just give us one part of the move. - One part of the move?- Yeah.
0:03:21 > 0:03:25LAUGHTER
0:03:25 > 0:03:28Now, listen! That's taken me five days to learn that move.
0:03:28 > 0:03:31Don't you laugh, yeah?
0:03:31 > 0:03:35But what I can promise you is that you will be entertained,
0:03:35 > 0:03:39if nothing else. OK, if you could grate me that Parmesan cheese now.
0:03:39 > 0:03:42- Your shoulder actually cracked when you did that.- I know!
0:03:42 > 0:03:45It's been cracking all week. It's been a cracking week!
0:03:45 > 0:03:50Let's get rid of that. So, potato here. Little bit of salt, pepper.
0:03:50 > 0:03:52- I'm going to put a lot of Parmesan cheese into this.- Yep.
0:03:52 > 0:03:55I'm going to put in the chopped tomato and basil.
0:03:55 > 0:03:59And then I'm going to flavour it with red pesto.
0:04:01 > 0:04:05So, to make my red pesto, I've got some more sun-blushed tomatoes here.
0:04:05 > 0:04:10I've got these little piquillo peppers, the red peppers. Beautiful.
0:04:10 > 0:04:12They're smoked. They're Spanish, but you can buy them in jars now.
0:04:12 > 0:04:14They just taste so fantastic.
0:04:14 > 0:04:18- And so good value for money as well, because you get lots in a jar. - You do, yeah.
0:04:18 > 0:04:20Just a little bit of garlic, I don't like to too much garlic.
0:04:20 > 0:04:23- Pine nuts, going in there. - There's lots of Parmesan.
0:04:23 > 0:04:26Look at all this Parmesan going into our croquettes, there's loads.
0:04:26 > 0:04:28Rocket, and I'm going to put some of the oil
0:04:28 > 0:04:31that the tomatoes came in in there.
0:04:31 > 0:04:34And where is that lid gone? I'm just going to blitz this up.
0:04:37 > 0:04:40- You want a bit Parmesan in there, I believe?- Yep, little bit Parmesan.
0:04:40 > 0:04:42- Touch of Parmesan cheese in there. There you go.- Super.
0:04:42 > 0:04:45I might just add a little bit more oil in there, James.
0:04:45 > 0:04:50This is the type of thing you can serve with pasta, stuff like that?
0:04:50 > 0:04:52You can have these as a starter.
0:04:52 > 0:04:54You can use them as a kind of side order.
0:04:54 > 0:04:56I'm thinking about the pesto, on its own?
0:04:56 > 0:04:59Oh, OK. Yeah, you can put that into pasta.
0:04:59 > 0:05:03You can put it on the top of fish and grill it.
0:05:03 > 0:05:05It's got lots and lots of uses.
0:05:05 > 0:05:07So, there's my potato here.
0:05:07 > 0:05:11We've just got to get all that mixed in together,
0:05:11 > 0:05:12a little bit of seasoning in there.
0:05:12 > 0:05:15And then if you could get me a little spoonful of that
0:05:15 > 0:05:16and pop that into the potato as well.
0:05:16 > 0:05:19These croquettes are frying away nicely.
0:05:19 > 0:05:21At what, 160, something like that?
0:05:21 > 0:05:24I think that's about 160, probably a little bit less than that,
0:05:24 > 0:05:27because we want to cook them...
0:05:27 > 0:05:29That's lovely.
0:05:29 > 0:05:33We want the heat to get inside so it melts that mozzarella.
0:05:33 > 0:05:35So once you've got that mixed through, we've got
0:05:35 > 0:05:38now a mashed potato, if you like, but it's tasting fantastic.
0:05:38 > 0:05:42- Tomato, basil...- Now, I know a little bit about dancing, obviously.
0:05:42 > 0:05:43Of course you do!
0:05:43 > 0:05:47One thing I do know is that you lose terrific amounts of weight.
0:05:47 > 0:05:50Do you know what, I've lost - I weighed myself this morning -
0:05:50 > 0:05:52- I've lost 9lb in a week. - Since you've done it?
0:05:52 > 0:05:54Because not only that, you're training for the marathon?
0:05:54 > 0:05:57I'm going to run the London Marathon this year. My first time.
0:05:57 > 0:06:00For a great charity called Matthew's Friends,
0:06:00 > 0:06:04which looks after children with epilepsy through a diet.
0:06:04 > 0:06:05The kids that don't respond to drugs.
0:06:05 > 0:06:08- This is not through medicine or anything?- No, it's through food.
0:06:08 > 0:06:13It's called the ketogenic diet. It's an amazing charity.
0:06:13 > 0:06:18So I've been training now for just short of two months.
0:06:18 > 0:06:20I'm up to 13 miles running.
0:06:20 > 0:06:22It's so boring.
0:06:22 > 0:06:27- It's really, really, really hard. - Explain to us what's happening here?
0:06:27 > 0:06:29What I'm doing here is pushing a little
0:06:29 > 0:06:31piece of mozzarella into the centre of the potato.
0:06:31 > 0:06:34And then just squeezing them gently and making them
0:06:34 > 0:06:37into our little croquette shapes. Flour, egg and breadcrumbs.
0:06:37 > 0:06:39Basically, this is what we call a pane mix, which is
0:06:39 > 0:06:42plain flour - seasoned four? You don't need to, I suppose.
0:06:42 > 0:06:45Not really, because we've got seasoning in the potatoes.
0:06:45 > 0:06:48Beaten egg, and then we've got the crumbs here. Now, show us again.
0:06:48 > 0:06:52So, you're taking a little over a tablespoonful.
0:06:52 > 0:06:55Just push it together to get that cylinder shape.
0:06:55 > 0:06:57Then if you push your finger into it,
0:06:57 > 0:07:01a piece of mozzarella in the middle, then squeeze it back together.
0:07:01 > 0:07:05And then we can just make that lovely croquette shape.
0:07:05 > 0:07:08And the breadcrumbs will stick to the outside
0:07:08 > 0:07:11- and the frying's going to make it nice and crunchy.- I hope so.
0:07:11 > 0:07:14Now, the secret of this is to basically keep one hand
0:07:14 > 0:07:18in the flour, and use the other hand in the egg, like that,
0:07:18 > 0:07:22so you don't get literally your whole hands coated in flour, egg
0:07:22 > 0:07:25and breadcrumbs at the same time. So you coat this.
0:07:25 > 0:07:28I suppose you could do these in advance, I suppose?
0:07:28 > 0:07:31You can do them in advance and put them in the fridge.
0:07:31 > 0:07:32What I would recommend,
0:07:32 > 0:07:34if you're going to put them in the fridge,
0:07:34 > 0:07:36take them out of the fridge before you cook them
0:07:36 > 0:07:40and just allow them to come up to room temperature, because it's quite
0:07:40 > 0:07:44hard to get that mozzarella to melt if it's very cold in the middle.
0:07:44 > 0:07:46I've got some red wine vinegar here,
0:07:46 > 0:07:50made from Cabernet Sauvignon, which is kind of sweet and sour,
0:07:50 > 0:07:53and it goes so nicely with tomatoes, it's going to keep all these
0:07:53 > 0:07:56flavours running through. I'm going to thin this pesto down.
0:07:56 > 0:08:00- Is this something you would have a go at, Dave?- Too adventurous for me.
0:08:00 > 0:08:02- Bit too fancy?- Yeah.
0:08:02 > 0:08:04- But it looks fantastic, yeah. - It's so easy.
0:08:04 > 0:08:09It's posh mashed potato in a deep fat fryer.
0:08:09 > 0:08:10I'll just quickly wash my hands.
0:08:10 > 0:08:14I've made a pesto vinaigrette there, just by adding that.
0:08:14 > 0:08:16What have you changed with this?
0:08:16 > 0:08:19- You've made it a little bit more loose?- I've just made it loose.
0:08:19 > 0:08:23I've added a bit more oil and that Cabernet Sauvignon vinegar.
0:08:23 > 0:08:27This is this vinegar you get... Well, it's Spanish, isn't it?
0:08:27 > 0:08:28It is Spanish.
0:08:28 > 0:08:32It's naturally sweet, it has got a sweet-and-sour flavour which works really, really well.
0:08:32 > 0:08:35Have you ever come across this? You've got a place in Spain, haven't you?
0:08:35 > 0:08:37Yeah, the supermarkets just have shelves
0:08:37 > 0:08:40and shelves of vinegar made from different grapes, yeah.
0:08:40 > 0:08:44- Yes, it is delicious.- They're very keen on cider vinegar as well.- Yeah.
0:08:44 > 0:08:46Red wine vinegar's brilliant, because it gives it a nice kick.
0:08:46 > 0:08:48You can put it into meat stews as well
0:08:48 > 0:08:50if you wanted to as well, couldn't you?
0:08:50 > 0:08:52It just goes well with a lot of different things.
0:08:52 > 0:08:55We're going to garnish that with a little bit of rocket.
0:08:55 > 0:08:59- There you go, touch of rocket. - On the top there. Lovely.
0:08:59 > 0:09:03Not too much, just a little garnish there.
0:09:03 > 0:09:05And that's going to give a nice pepperiness to it.
0:09:05 > 0:09:08And then one, two,
0:09:08 > 0:09:10and the last one, just break open,
0:09:10 > 0:09:12and you can see that.
0:09:12 > 0:09:14- You get the ooze, you see? - Lovely mozzarella inside.
0:09:14 > 0:09:17And I think we do a little cheffy thing with a bit of olive oil,
0:09:17 > 0:09:18just around the outside there.
0:09:22 > 0:09:24- Enjoy.- Fantastic. Remind us what this is again?
0:09:24 > 0:09:28That's tomato and basil croquettes with oozing mozzarella
0:09:28 > 0:09:30- and pesto vinaigrette.- Easy as that. Best of luck tonight.
0:09:30 > 0:09:32Thank you very much.
0:09:37 > 0:09:40There you go, right. Have a dive in.
0:09:40 > 0:09:43Here you go. This is first off.
0:09:43 > 0:09:45- God bless.- These potato croquettes.
0:09:45 > 0:09:49Now, you've used mozzarella cheese - careful, it'll be quite hot,
0:09:49 > 0:09:51it's straight out of the fryer.
0:09:51 > 0:09:54You used mozzarella, you can use different types of cheese in there?
0:09:54 > 0:09:56Anything that melts?
0:09:56 > 0:09:58Yeah, we talked about the vinegar coming from Spain.
0:09:58 > 0:10:02So you could use, if you weren't doing vegetarian, a bit of chorizo,
0:10:02 > 0:10:04some Manchego cheese inside there. You can theme it.
0:10:04 > 0:10:06- All different types. - What do you reckon?
0:10:06 > 0:10:08- It's gorgeous, yeah.- Yeah?
0:10:08 > 0:10:10And it actually tastes very strong for mozzarella.
0:10:10 > 0:10:12And what about the sun-blushed tomatoes?
0:10:12 > 0:10:14Because they do make a difference.
0:10:14 > 0:10:17They're counteracting with the vinaigrette, really, don't they?
0:10:17 > 0:10:19Balance each other out.
0:10:19 > 0:10:21- I don't think they're as harsh as sun-dried tomatoes.- No.
0:10:21 > 0:10:23Are you having some?
0:10:23 > 0:10:26I don't think you guys are going to get anything!
0:10:26 > 0:10:27- Pass it down.- Thank you.
0:10:27 > 0:10:30Like you say, make them in advance, if you do them in advance,
0:10:30 > 0:10:33- take them out...- Warm up to room temperature, yeah.
0:10:37 > 0:10:39That oozing mozzarella turns simple bites
0:10:39 > 0:10:42into something extremely special.
0:10:42 > 0:10:46Coming up, I cook mango and coconut iles flottantes for Gok Wan
0:10:46 > 0:10:49after Rick Stein takes us on one of his far-Eastern odysseys.
0:10:49 > 0:10:53Today, he's in Malaysia, and fish curry is on the menu.
0:10:57 > 0:11:01I really think that Penang is the food capital of Malaysia.
0:11:02 > 0:11:06Eating out is so cheap and the variety so immense.
0:11:06 > 0:11:09I just find things like this totally fascinating.
0:11:09 > 0:11:13I mean, who would've ever dreamt up this way
0:11:13 > 0:11:16of cooking rice noodle pancakes?
0:11:16 > 0:11:19What he does is just ladle some rice batter onto a cloth,
0:11:19 > 0:11:22which is on a hot, steamy surface
0:11:22 > 0:11:26and then, he's sprinkling some sweet pork and prawns on it.
0:11:31 > 0:11:34It's really interesting the way
0:11:34 > 0:11:37he turns it out onto this oiled surface.
0:11:37 > 0:11:40He just peels it away. You see that?
0:11:40 > 0:11:42Just peels it away from the cloth,
0:11:42 > 0:11:47producing this really, really light, lovely breakfast dish.
0:11:48 > 0:11:52This is a Cantonese dish, chee cheong fun, and named,
0:11:52 > 0:11:54rather prosaically, I think,
0:11:54 > 0:11:58after its strong resemblance to the small intestine of a pig.
0:11:58 > 0:12:01This chap learnt his trade working in a dim sum restaurant
0:12:01 > 0:12:05and having perfected the art, he did what any self-respecting
0:12:05 > 0:12:08Cantonese would do - set up his own stall.
0:12:08 > 0:12:10The dish is finished off with a stock
0:12:10 > 0:12:13flavoured with sweet soy sauce.
0:12:13 > 0:12:16A lot of the breakfast you can have in these hawker stalls is either
0:12:16 > 0:12:21deep-fried or shallow-fried and it's quite fatty, so this is particularly
0:12:21 > 0:12:26in favour with those people who want to lose a bit of weight - like me.
0:12:27 > 0:12:31I remember that programme called The Generation Game where things
0:12:31 > 0:12:36look so very easy until you try them. This is a case in point.
0:12:36 > 0:12:40Mr Lim has been making these spring roll skins for over 50 years
0:12:40 > 0:12:41and I bet people would say,
0:12:41 > 0:12:44"Don't you get bored doing the same thing day after day?"
0:12:44 > 0:12:46I can assure you, you wouldn't be bored.
0:12:46 > 0:12:49You can just see how much he's enjoying it, because there's
0:12:49 > 0:12:51so much skill involved.
0:12:51 > 0:12:55I have never seen spring roll wrappers as thin as that.
0:12:55 > 0:12:57Nowadays, of course, they're made by machine.
0:12:57 > 0:13:01Mr Lim is the last person making them by hand in the whole of Penang.
0:13:01 > 0:13:05He's a true food hero in my view and I bet when he goes,
0:13:05 > 0:13:07everybody will be sad.
0:13:09 > 0:13:12I get the same feeling walking through the market streets
0:13:12 > 0:13:15as I did when I was a kid going to the very first funfair.
0:13:15 > 0:13:18All sorts of wonderful things being made
0:13:18 > 0:13:21and enticing smells from the various stalls.
0:13:22 > 0:13:25I feel the same sense of excitement 50 years later.
0:13:25 > 0:13:28I don't have a clue as to what's in half of the delicacies
0:13:28 > 0:13:30on offer here.
0:13:30 > 0:13:31Thank you.
0:13:33 > 0:13:38Mm! Gelatinous, soft to the palate.
0:13:39 > 0:13:41With lots of tiny little bones.
0:13:44 > 0:13:47I think they call it chicken feet.
0:13:47 > 0:13:49- Chicken's feet, yes. - Oh, chicken feet!
0:13:49 > 0:13:51Chicken feet.
0:13:54 > 0:13:57One's enough. Thank you.
0:13:57 > 0:14:00Yes, one chicken's foot is enough for a lifetime.
0:14:00 > 0:14:03Early the next morning I met up with the Malaysia and food writer
0:14:03 > 0:14:07Fay Kjoo, whose passion in life is the street food of Penang.
0:14:07 > 0:14:11- Hi, Rick.- How do you do? Very nice to meet you.- Nice to meet you.
0:14:11 > 0:14:12It's a bit early in the morning.
0:14:12 > 0:14:15- Is this is where we're going in? - Yeah, we're going to have breakfast
0:14:15 > 0:14:17at one of my favourite, favourite hawker stalls.
0:14:17 > 0:14:21- We're going to have something called hokkien mee.- Hokkien mee.
0:14:21 > 0:14:24Yeah, you're going to have to skirt around this curtain.
0:14:24 > 0:14:26- Is that keeping the sun off?- Yeah.
0:14:26 > 0:14:29FAYE SPEAKS OWN LANGUAGE What have you ordered?
0:14:29 > 0:14:33We're going to have two bowls of the soup, noodle soup, with the egg
0:14:33 > 0:14:37noodles and the rice noodles and then those vegetables, bean sprouts.
0:14:37 > 0:14:40They're very lightly cooked, so all you have in the left pot is hot
0:14:40 > 0:14:42water, where they cook the noodles,
0:14:42 > 0:14:44- and the right pot is the soup. - I see.
0:14:44 > 0:14:48Ah, that's good! FAYE SPEAKS OWN LANGUAGE
0:14:48 > 0:14:50Grab a chopstick full of noodles.
0:14:50 > 0:14:53You're going to have to blow on it before you put it in your mouth,
0:14:53 > 0:14:55because it's going to burn you.
0:14:57 > 0:15:04So...you're a bit of a regular at this joint then, are you, Fay?
0:15:08 > 0:15:10- Mm!- Nice, good, works?
0:15:10 > 0:15:14Yeah, just tell me, this place, it's really busy. Is it...
0:15:14 > 0:15:16Does one person own the whole thing?
0:15:16 > 0:15:19No, no, no, this is the breakfast operators, then, they pack up and
0:15:19 > 0:15:22they run off to the stock exchange, or wherever it is they go to.
0:15:22 > 0:15:25Then, the next chef comes in and they set up for lunch
0:15:25 > 0:15:27- and they serve lunch. - Different people.
0:15:27 > 0:15:29Three chefs a day, my friend.
0:15:29 > 0:15:30That...
0:15:30 > 0:15:35- is a good business to be had.- That, to me, is Asia. That is Asia in a...
0:15:35 > 0:15:36- Resourceful.- Resourceful.
0:15:36 > 0:15:39- Resourceful and always thinking. - Yeah, yeah.
0:15:41 > 0:15:44Fay is just the sort of person to explore food with.
0:15:44 > 0:15:46Her enthusiasm knows no bounds.
0:15:46 > 0:15:49She's knowledgeable and has - I found out later -
0:15:49 > 0:15:53a prodigious appetite, so we made a beeline for a market.
0:15:53 > 0:15:55Let's make some fish head curry.
0:15:55 > 0:15:58- Would they mind if I gave them a sniff?- I think you should.
0:15:58 > 0:16:00A smell test is very important.
0:16:00 > 0:16:03- They're good, they're fine.- They're good? Ready to go?- Yeah, yeah.
0:16:03 > 0:16:06- Shall we get one or two?- Let's just get two.- Just in case I get...
0:16:06 > 0:16:08- You get hungry. - Just in case I get hungry!
0:16:08 > 0:16:10SHE SPEAKS OWN LANGUAGE
0:16:13 > 0:16:16These heads from grouper are highly prized here.
0:16:16 > 0:16:19In Britain, I don't think we have ever taken to the notion that
0:16:19 > 0:16:23fish heads are a great delicacy and I don't think we ever will.
0:16:23 > 0:16:29- I feel also, like, ask him if he'd like a job back in Padstow.- Exactly.
0:16:29 > 0:16:33- Thank you very much.- Thank you. - Thank you.
0:16:33 > 0:16:35So we're out of fish.
0:16:35 > 0:16:38We're now into the vegetable and fruit.
0:16:38 > 0:16:41- We'll just help ourselves. Fantastic.- What do we need, then?
0:16:41 > 0:16:44- Ladies' fingers?- Yeah, definitely. - How much shall we put?
0:16:44 > 0:16:47- A kilo, I suppose, something like that.- A kilo?- Yeah.
0:16:47 > 0:16:49- Enough? I reckon that's enough, right?- Good.
0:16:49 > 0:16:51- Some chilli?- Chilli, yeah.
0:16:51 > 0:16:56- I reckon some chilli.- How hot are they?- They're bird chilli.
0:16:56 > 0:16:58- They're pretty hot. - They will be very hot.
0:16:58 > 0:17:01Local cucumbers.
0:17:01 > 0:17:03Slightly more bitter.
0:17:03 > 0:17:06- What are those? - Oh, that's lemon grass.
0:17:06 > 0:17:10- Lemon grass, it isn't!- Isn't it? - Nah!
0:17:10 > 0:17:14- What is it?- Ginger flower. - Ginger flower!
0:17:14 > 0:17:16- RICK LAUGHS - I was just testing you!
0:17:16 > 0:17:17I was just testing you!
0:17:17 > 0:17:20- I wanted to make sure you knew. - THEY LAUGH
0:17:20 > 0:17:23She took me to her friend's house to cook the fish head curry.
0:17:23 > 0:17:26She said her kitchen was far too modern,
0:17:26 > 0:17:29so she thought I'd prefer a more traditional setting.
0:17:29 > 0:17:30Despite my mother's best efforts,
0:17:30 > 0:17:34I sort of graduated from the school of peasant cooking techniques.
0:17:34 > 0:17:38Same here, Fay, so I'm quite happy with that.
0:17:38 > 0:17:40She insisted on using a ready-made curry powder.
0:17:40 > 0:17:45You sprinkle that onto fried onions and add other spices.
0:17:45 > 0:17:48I can smell, I think it's fennel seed. I'm sure there's fennel seed.
0:17:48 > 0:17:51There's definitely fennel, there's cumin, there's turmeric,
0:17:51 > 0:17:53- there's a bit of galangal. - Right. Coriander seed?
0:17:53 > 0:17:56Coriander seed. Yeah, all that sort of stuff.
0:17:56 > 0:17:59All the good things that go into local curries.
0:17:59 > 0:18:02And this was followed by tamarind juice, shallots and okra,
0:18:02 > 0:18:07or ladies' fingers, as we know them, and chopped tomatoes.
0:18:07 > 0:18:09- And...- Maybe the fish? - Oh, yeah, the fish!
0:18:09 > 0:18:12I've got to season the fish. Hang on.
0:18:12 > 0:18:15- Do you want me to do it? - Are you saying I'm too delicate? OK.
0:18:15 > 0:18:18I just love fish. I don't mind.
0:18:18 > 0:18:20I just think you'll be moaning about the smell of fish.
0:18:20 > 0:18:25- I don't moan about fishy-smelling hands!- Fair enough, fair enough.
0:18:26 > 0:18:29- Let me stand back. - What are you worried about?
0:18:29 > 0:18:30- I just throw the whole lot in.- Hey?
0:18:30 > 0:18:33I wouldn't worry about it, because you're worried about getting it
0:18:33 > 0:18:35splashed on your blouse and everything, aren't you?
0:18:37 > 0:18:40I'm just going to throw in the bird chilli,
0:18:40 > 0:18:44which, as you know, is pretty lethal, especially the seeds.
0:18:44 > 0:18:46And that's exactly how I like them.
0:18:46 > 0:18:49We're making a curry, what's the point of compromising?
0:18:49 > 0:18:51It's got to be the whole chilli.
0:18:51 > 0:18:54I've added some curry leaves, a little extra water
0:18:54 > 0:18:56and then some fresh coconut milk.
0:18:56 > 0:18:59This was made in the market this morning.
0:18:59 > 0:19:02You know, talk about East is East and West is West,
0:19:02 > 0:19:04mention fish head curry to a Westerner
0:19:04 > 0:19:08and they look at you most strangely, but here, it's king.
0:19:10 > 0:19:11- Is it good?- It's very good.
0:19:12 > 0:19:15Being a connoisseur of fish, I was, of course,
0:19:15 > 0:19:17very keen to try the eyeballs.
0:19:17 > 0:19:20It just kind of like crumbles over the bone.
0:19:20 > 0:19:22Here it goes with the eyeball.
0:19:23 > 0:19:27Mm! It is as I thought, like eating a jellied eel back home in London.
0:19:27 > 0:19:29A jellied eel.
0:19:29 > 0:19:31Yeah, and the thing that really...
0:19:31 > 0:19:35I understand about it is it's very fatty. It's got a lovely...
0:19:35 > 0:19:38A lovely sort of viscous taste to it and the actual ball,
0:19:38 > 0:19:41right in the middle, you can't eat, it's just like a piece of solid.
0:19:41 > 0:19:47- But I am a fan.- Quite partial to it? - Yeah, I am.- Fantastic.
0:19:47 > 0:19:50- There's three more in there for you. - THEY LAUGH
0:19:55 > 0:19:58It looks delicious, but I'm not sure how many of you will make
0:19:58 > 0:20:01that fish head curry this weekend, but I'm sure Rick wouldn't mind you
0:20:01 > 0:20:04using other parts of the fish instead, like the fillet. Why not?
0:20:04 > 0:20:05I've not been to Malaysia,
0:20:05 > 0:20:08but something they use quite a lot over there is cooking with mangoes,
0:20:08 > 0:20:12and that inspired me to do this dessert. Not a Malaysian dessert,
0:20:12 > 0:20:16but a twist on a French dessert and it's called iles flottantes,
0:20:16 > 0:20:18which is floating islands, or oeufs a la neige.
0:20:18 > 0:20:21It's a very classic, classic dessert and you're going to give me a hand.
0:20:21 > 0:20:24- I am, absolutely.- Come on over here then. Give me a hand. Right.
0:20:24 > 0:20:27- We're going to make a meringue first. Over here, so you can whip this up.- Yes.
0:20:27 > 0:20:30We've got three egg whites in there, four egg yolks in here.
0:20:30 > 0:20:33The egg yolks are for our sauce in a minute.
0:20:33 > 0:20:37- In here, I've got some milk, cream, 150ml of each.- Right.
0:20:37 > 0:20:38- And a vanilla pod.- Lovely.
0:20:38 > 0:20:40The idea is, it's called floating islands,
0:20:40 > 0:20:42but we poach the meringue in the milk
0:20:42 > 0:20:46and then, make a custard using the milk and then we're going to serve
0:20:46 > 0:20:48that with coconut and a bit of sugar as well.
0:20:48 > 0:20:50Have you taken the seeds out of the pod as well?
0:20:50 > 0:20:54Just split the pod like that, so you put the whole pod in there as well.
0:20:54 > 0:20:56To whip this up, you get a nice firm meringue first.
0:20:56 > 0:20:59There's three ways of making meringue - cold meringue,
0:20:59 > 0:21:02- hot meringue and boiled meringue. - Right, and what am I doing?
0:21:02 > 0:21:05Cold meringue is this one where you add the sugar cold.
0:21:05 > 0:21:07It's all the same amount of sugar to egg white.
0:21:07 > 0:21:11The difference is how you add the sugar to the eggs.
0:21:11 > 0:21:14Hot meringue, you warm that in the oven and add it when it's warm,
0:21:14 > 0:21:15and boiled, you boil that with water
0:21:15 > 0:21:18- and pour it on there when it's boiling.- Amazing.
0:21:18 > 0:21:20- I've learnt already.- That's it. - Very impressed.
0:21:20 > 0:21:23- Go on, I'll...- Is it this one? - Keep going, keep going.
0:21:23 > 0:21:25It's really noisy, innit?
0:21:25 > 0:21:28We're nearly finished, then, we'll talk to you.
0:21:28 > 0:21:31Keep going, and then the machine should just kick down a gear,
0:21:31 > 0:21:34eventually, as it starts to get a little bit thicker.
0:21:34 > 0:21:38- You can hear it kick down a gear, keep adding that sugar.- Right.
0:21:38 > 0:21:41That's nearly there. That's it. Perfect.
0:21:41 > 0:21:44You can hear it kick down a gear now. There you go. That's it.
0:21:44 > 0:21:46- Got it. Right.- Turn it off.
0:21:46 > 0:21:50- Off. There you go.- Gorgeous. - Now, that is meringue.
0:21:50 > 0:21:52- Then, what we're going to do... - Do we do the test?
0:21:52 > 0:21:54- Probably not.- OK, we're not testing it.
0:21:54 > 0:21:57- Not that confident! - We're not doing that.
0:21:57 > 0:21:59Literally, spoon in oil
0:21:59 > 0:22:02and all you do is you just...
0:22:02 > 0:22:05what we call quenelle these, but you just
0:22:05 > 0:22:09put them in little pieces like that and you just go around.
0:22:09 > 0:22:11You need to put it in oil to get them off.
0:22:11 > 0:22:15So, it's going to end up looking like gnocchi in the end, isn't it?
0:22:15 > 0:22:18It should do, yeah, but we poach them.
0:22:18 > 0:22:20The idea is we don't boil this mixture,
0:22:20 > 0:22:22we just simmer it, so when you get to that stage...
0:22:22 > 0:22:25- But cooking was in your blood when you were younger.- Yes, absolutely.
0:22:25 > 0:22:27Mum and Dad always had restaurants and takeaways
0:22:27 > 0:22:29- when we were growing up. - You can peel that.- Of course.
0:22:29 > 0:22:31From a very, very early age...
0:22:31 > 0:22:34- Do you want me to do it with this or with a knife?- There you go.
0:22:34 > 0:22:37From a very, very early age, my parents had us
0:22:37 > 0:22:41in the restaurant cooking and I was mainly front of house actually,
0:22:41 > 0:22:45so I'd be out the front with my dad entertaining all the customers.
0:22:45 > 0:22:48- You were front of house, weren't you?- Front of house, mainly.
0:22:48 > 0:22:50Even as a young, young kid?
0:22:50 > 0:22:54Really young, really young, so, from the age of three and four
0:22:54 > 0:22:57I can remember being in the restaurant with Mum and Dad,
0:22:57 > 0:23:00and most kids would be at home watching TV or doing homework
0:23:00 > 0:23:02and we'd be in the restaurant,
0:23:02 > 0:23:04- and my sister was the front of house with us as well.- Yeah.
0:23:04 > 0:23:06And my brother was in the kitchen,
0:23:06 > 0:23:10but then we kind of swapped places over the years and learnt.
0:23:10 > 0:23:13It was a massive part of our development as kids
0:23:13 > 0:23:16and also, it meant that we spent more time with our parents as well,
0:23:16 > 0:23:20because, you know, catering is tough, it's really, really hard.
0:23:20 > 0:23:23But you had a tough childhood, not at home but at school, didn't you?
0:23:23 > 0:23:26- Yeah.- You were bullied quite a lot and that's why you ended up working
0:23:26 > 0:23:29- with Kidscape, that you're doing now.- Absolutely.
0:23:29 > 0:23:31I was quite bullied when I was younger,
0:23:31 > 0:23:33because I was mixed race and I was quite effeminate.
0:23:33 > 0:23:35I know you find that quite shocking.
0:23:35 > 0:23:38No! Hey, I was bullied at school.
0:23:38 > 0:23:42- You were as well?- Yeah, because I was little. I was 5'2".
0:23:42 > 0:23:455'2", so when did you grow? Because you're like a monster now.
0:23:45 > 0:23:48- Thanks very much(!) - In a very good way!
0:23:48 > 0:23:50See, you can get away with that! I don't mind that, you see,
0:23:50 > 0:23:53but you tell women that they're a bit top-heavy...
0:23:53 > 0:23:56If I said to that, "You're top-heavy and you've got a backside
0:23:56 > 0:23:58"the size of, as wide as the M25," I'd get hit.
0:23:58 > 0:24:01Well, I'm not trying to sleep with them, James.
0:24:01 > 0:24:04- So that's the main point, really. - That's the secret, is it?
0:24:04 > 0:24:07Don't try and sleep with them and you can say what you like.
0:24:07 > 0:24:10My producer's saying, "Get back to the food, please."
0:24:10 > 0:24:12- Do you want me to take the stone out of this?- No, I'll do that.
0:24:12 > 0:24:15- Can you do the coconut for me? - I'd love to. Let me wash my hands.
0:24:15 > 0:24:19- Under the grill...- Hold on. How is this working?
0:24:19 > 0:24:23- ..about 20 seconds, something like that.- No, we don't need that. Right, OK.- Under the grill. There you go.
0:24:23 > 0:24:26- Coconut, just been peeled, top shelf under the grill.- Right.
0:24:26 > 0:24:29- Give it about 20 seconds and that should be all right.- 20 seconds.
0:24:29 > 0:24:32- I'll stand here and watch.- Stand there and watch.- Top of the grill.
0:24:32 > 0:24:34Top of the grill. 20 seconds.
0:24:35 > 0:24:38So, when we first saw you on the screen,
0:24:38 > 0:24:42- How To Look Good Naked.- Yes. - Was that your idea?- No, it wasn't.
0:24:42 > 0:24:43Channel 4 came to me
0:24:43 > 0:24:47and said that they had a show that they wanted to make. It was all
0:24:47 > 0:24:53about clothes, but also about how people felt about their bodies and, erm...
0:24:53 > 0:24:55You don't have to stand there. Go on, you're all right.
0:24:55 > 0:24:59- No, no, I'm going to be a proper assistant.- Go on, then.
0:24:59 > 0:25:01It's fine, I've got it. Go over there. I've got it. I've got it.
0:25:01 > 0:25:04- 20 seconds have gone.- Right, I've got it.- No, a little bit longer.
0:25:04 > 0:25:06See, I told you! I knew!
0:25:06 > 0:25:09Who is teaching who in the kitchen, James Martin?
0:25:09 > 0:25:12So, yeah, they came to me and said, "We've got this show and it's all
0:25:12 > 0:25:14"about women and their bodies and clothes and stuff like that,"
0:25:14 > 0:25:17and because, obviously, being a stylist,
0:25:17 > 0:25:19but also because of my history with being bullied
0:25:19 > 0:25:21and about my relationship with my own body,
0:25:21 > 0:25:26it was a perfect fit, so we made it and that was seven years ago now.
0:25:26 > 0:25:29Huge success, because you're now on, what's this, the fourth...
0:25:29 > 0:25:32No, on How To Look Good Naked we're on seven series.
0:25:32 > 0:25:33Yeah, seven series.
0:25:33 > 0:25:35And then, I also do Gok's Clothes Roadshow as well.
0:25:35 > 0:25:38- This is your new one now.- Oh, no!
0:25:38 > 0:25:41It's burnt a little bit, now you've got me talking!
0:25:41 > 0:25:44We can just pick those bits off. It's fine.
0:25:44 > 0:25:45It can go in a little bit longer.
0:25:45 > 0:25:48There you go. Just a touch. Just a touch.
0:25:48 > 0:25:50I've never been so confused in my life.
0:25:50 > 0:25:53- Right, custard. I'm going to show you this custard. - OK, let's do custard.
0:25:53 > 0:25:57So the milk and the cream get poured onto the egg yolks and the sugar.
0:25:57 > 0:26:02We put that back in the pan, cook it to 72 degrees, where the
0:26:02 > 0:26:07egg yolks start to thicken and it makes a custard and that's that.
0:26:07 > 0:26:09Then, we pass it through a sieve. How's that looking?
0:26:09 > 0:26:12It's good, it's good. I didn't listen to a word you said,
0:26:12 > 0:26:14- I was worried about the coconut. - That's it, right.
0:26:14 > 0:26:16I'm never going to know how to make custard now.
0:26:16 > 0:26:19I'm taking this out, I don't care if it's cooked or not. I'm paranoid.
0:26:19 > 0:26:24- Now, tell us about the roadshow, then.- So, Gok's Clothes Roadshow is the new series
0:26:24 > 0:26:26that's on air at the moment and it basically sees me
0:26:26 > 0:26:30going around the country and doing makeovers,
0:26:30 > 0:26:33doing masterclasses for body shape, teaching people how to
0:26:33 > 0:26:37customise clothes, as well as the big fashion face-off where I go up against
0:26:37 > 0:26:40the biggest designers in the world with my high street collection.
0:26:40 > 0:26:43It's more than that, because it's an incredible amount of work for you
0:26:43 > 0:26:45when you watch a programme like that.
0:26:45 > 0:26:49If you work in television, you realise it's a tremendous amount of work for you to do, as well.
0:26:49 > 0:26:51With all the prep time and all the research time,
0:26:51 > 0:26:54because I, literally, produce the fashion on it as well,
0:26:54 > 0:26:56and obviously present it and do the makeovers and stuff,
0:26:56 > 0:26:59it's about anything between 80 and 100 hours a week,
0:26:59 > 0:27:02so we're on tour with that, pitch up on a Monday in the town,
0:27:02 > 0:27:04we do all the stuff and then by the Friday,
0:27:04 > 0:27:06we're putting on the live show and then as soon as I finish,
0:27:06 > 0:27:09I have the Saturday off and Sunday back into prep.
0:27:09 > 0:27:10And the cities where you've been to so far?
0:27:10 > 0:27:17We went to Nottingham, Leeds, Harrogate, Bristol, Cardiff, London
0:27:17 > 0:27:19and Birmingham, so all around the country,
0:27:19 > 0:27:21and it was great and I loved it,
0:27:21 > 0:27:23absolutely loved it, but it is hard work, definitely.
0:27:23 > 0:27:26- That's Tuesday nights, eight o'clock, Channel 4.- It is.
0:27:26 > 0:27:29- Thank you very much.- Right, we've got our custard here.
0:27:29 > 0:27:31We're just going to put a coconut liqueur in that I can't say,
0:27:31 > 0:27:35- but it's in a white bottle. - There we go.
0:27:35 > 0:27:38- Lovely.- And then, we just give that a quick mix
0:27:38 > 0:27:41and pour that over the top of the mango.
0:27:41 > 0:27:45Traditionally, it would be just custard and the meringue,
0:27:45 > 0:27:48or in France they call it a creme anglaise.
0:27:48 > 0:27:51- This is where...- You put the coconut on top?- Yeah, we are in a second.
0:27:51 > 0:27:55This is where you get the iles flottantes, that's the poached meringue.
0:27:55 > 0:27:58Finally, we're going to put this liquid caramel, which we've
0:27:58 > 0:28:03just got here. This is very, very traditional over in France.
0:28:03 > 0:28:06- Amazing!- They put this caramel over the top.
0:28:06 > 0:28:09They wouldn't put mango in it and they wouldn't put the coconut
0:28:09 > 0:28:16liqueur in, but it's just a little homage to Rick Stein
0:28:16 > 0:28:19and Malaysia. There you go. Dive into that.
0:28:19 > 0:28:21- Tell us what you think of that.- Gorgeous.
0:28:21 > 0:28:24- There you go.- Thank you very much. It looks amazing.
0:28:24 > 0:28:26- Thanks for your help. - You didn't let me do anything.
0:28:26 > 0:28:29- I got a tray out of the oven and that was it.- You did the coconut.
0:28:29 > 0:28:32- You're so bossy in the kitchen, it's unbelievable!- Just get it down you.
0:28:32 > 0:28:36I like being bossed around in the kitchen. It's fabulous. Right.
0:28:36 > 0:28:38Iles flottantes.
0:28:38 > 0:28:39Oh, my God!
0:28:43 > 0:28:45You see, I knew he'd enjoy it.
0:28:45 > 0:28:48Now, if you'd like to try cooking any of the studio recipes
0:28:48 > 0:28:51you've seen on today's show, all of those are just a click away at -
0:28:53 > 0:28:56Today, we're looking back at some of the finest cooking
0:28:56 > 0:28:57from the Saturday Kitchen archives.
0:28:57 > 0:29:00Now, it's always an honour to have the legendary
0:29:00 > 0:29:02Ken Hom behind the Saturday Kitchen hobs
0:29:02 > 0:29:06and he's got a terrific technique for keeping chicken moist.
0:29:06 > 0:29:10It's called velveting and it's in this next clip. Enjoy this one.
0:29:10 > 0:29:12Ken Hom! Great to have you on the show, boss.
0:29:12 > 0:29:14- Good to have you on the show. - Always great.
0:29:14 > 0:29:16Now, Chinese New Year, celebrating the year of the tiger.
0:29:16 > 0:29:20- We're still in the year of the, what?- Year of the ox.- Ox.
0:29:20 > 0:29:21Which is you, innit?
0:29:21 > 0:29:23- Yes, I'm ox.- You're an ox.
0:29:23 > 0:29:25- So, what are we cooking?- Noodles.
0:29:25 > 0:29:28These are fresh egg noodles, which I'm going to ask you to
0:29:28 > 0:29:31- blanch there.- Straight in there. These are the dish that celebrate...
0:29:31 > 0:29:35Exactly, because noodles are a sign of longevity
0:29:35 > 0:29:39and so you must have it at Chinese New Year and you must never
0:29:39 > 0:29:43break them, because you don't want to break your longevity.
0:29:43 > 0:29:47- You can break them up though, can't you?- Yes, you can break them up.- OK.
0:29:47 > 0:29:49- These are really fresh noodles. - Yeah.
0:29:49 > 0:29:52They're the best for this.
0:29:52 > 0:29:54Now, what we're going to do is we have chicken,
0:29:54 > 0:29:56which is a sign of fortune
0:29:56 > 0:29:58and you must have that at Chinese New Year.
0:29:58 > 0:30:02We want to shred the breast like this
0:30:02 > 0:30:07and we're going to do a technique which is really quite fantastic.
0:30:07 > 0:30:09We call it velveting and you know all about that.
0:30:09 > 0:30:12I know a bit about velveting, but you're doing it slightly different.
0:30:12 > 0:30:13I always thought velveting chicken,
0:30:13 > 0:30:16and particularly velveting meat was always done in water.
0:30:16 > 0:30:19- We do it in water or, actually, oil is the best.- Right.
0:30:19 > 0:30:26This technique does not make it greasy or oily, believe it or not.
0:30:26 > 0:30:28What we do, OK... If you could just let that...
0:30:28 > 0:30:31- Just leave it for one second. - Leave it for a second.
0:30:31 > 0:30:33- What do you want me to do? - Give me some egg white.
0:30:33 > 0:30:35- OK.- Put you to work here.
0:30:35 > 0:30:39- And we have some cornflour, salt and pepper.- OK.
0:30:39 > 0:30:41Which we put in the chicken,
0:30:41 > 0:30:43- like that, and we take an egg white. - Yeah.
0:30:43 > 0:30:46And what we do is we beat this into the chicken.
0:30:46 > 0:30:49Now...
0:30:49 > 0:30:52you must coat the chicken like this
0:30:52 > 0:30:56and this will protect the chicken while we blanch it in the oil.
0:30:56 > 0:30:59- That's got pepper, cornflour... - Yes, cornflour and salt.- OK.
0:30:59 > 0:31:03- Now put this in the fridge for... - Right. That goes in the fridge.
0:31:03 > 0:31:07- How long does this go in for? - 20 minutes.- 20 minutes, OK.
0:31:07 > 0:31:10- Funnily enough, we've got one already done.- Lovely.
0:31:10 > 0:31:12We move that here.
0:31:12 > 0:31:16- OK. Thank you.- It's like musical pans. There you go.
0:31:16 > 0:31:20So, you drain off these noodles. You want them cold as well, don't you?
0:31:20 > 0:31:24Yes. Have them cold and what you want to do is dry them very well.
0:31:24 > 0:31:27Now, this is what you do, this is the velveting.
0:31:27 > 0:31:31Once it's been there for 20 minutes, turn off the heat...
0:31:31 > 0:31:34- put this in the oil...- Yeah.
0:31:34 > 0:31:37..and stir it around like that, very, very quickly.
0:31:37 > 0:31:40- In a Ken Hom wok, of course.- Yes! - KEN CHUCKLES
0:31:40 > 0:31:43How many woks have you sold in the world?
0:31:43 > 0:31:46- Because you sell it in 60 countries? - Yeah, I think, one in every...
0:31:46 > 0:31:49- Do I have to pay you for saying this?- No, go on.
0:31:49 > 0:31:51LAUGHTER
0:31:51 > 0:31:53- Go on.- You just want royalties!
0:31:53 > 0:31:56Too right, because how many have you sold, six million?
0:31:56 > 0:31:59- No, it's seven now. - Seven million woks?!
0:31:59 > 0:32:05Now, what we do is we take it out and we drain that.
0:32:05 > 0:32:07The oil is still very, very clean.
0:32:07 > 0:32:10Will's figuring it out in his head, a quid for every wok.
0:32:10 > 0:32:14- No, I wish!- OK. So what oil have you got in there, then, Ken?
0:32:14 > 0:32:17That's groundnut oil. The thing is, you see,
0:32:17 > 0:32:20what's nice is the oil is still very, very clean.
0:32:20 > 0:32:23- There is a sink back there if you want to wash your hands.- Thank you.
0:32:23 > 0:32:27- What oil do I need to fry these off? - A bit of groundnut oil.
0:32:27 > 0:32:30- Groundnut oil, OK. - In a very hot pan.
0:32:30 > 0:32:33- That's lovely.- So, they go in there.
0:32:33 > 0:32:36OK, and I'm going to chop up some spring onions that will go on this.
0:32:36 > 0:32:39And this noodle dish is really one of my favourites,
0:32:39 > 0:32:44- because it's crispy and I think your viewers will love it.- Yeah.
0:32:44 > 0:32:50Because, you know, people in this country love things that crispy,
0:32:50 > 0:32:55and the texture of the chicken with all this is just outstanding.
0:32:55 > 0:32:58- Even though it's cooked in this oil, it is healthy?- Right.
0:32:58 > 0:33:01It is very healthy, because all the oil has drained off, you see?
0:33:01 > 0:33:06- Now, I'm going to heat up the wok. - Yeah.- OK.
0:33:06 > 0:33:08Now, when you were last on the show,
0:33:08 > 0:33:10you hadn't got the letters behind your name.
0:33:10 > 0:33:14- You've got more letters behind your name.- Right.- Because OBE?- Yes.
0:33:14 > 0:33:17Fantastic. Not many chefs have got an OBE.
0:33:17 > 0:33:19We won't mention the other ones.
0:33:19 > 0:33:22- Brian Turner, he's got one, hasn't he?- Yes.
0:33:22 > 0:33:23Do you think he paid for that?
0:33:23 > 0:33:27Well, Brian Turner doesn't pay for anything, I know Brian.
0:33:27 > 0:33:30The bookies is the only thing he can lose money on. Right.
0:33:30 > 0:33:32Anyway, we've got our noodles in there.
0:33:32 > 0:33:34Yes, you've got your noodles in there.
0:33:34 > 0:33:38You want to get it very, very crispy and you want to flip that over.
0:33:38 > 0:33:42The Chinese have a word for this, we call it double side crispy,
0:33:42 > 0:33:45- Leung mein wong.- Leung mein wong. - Very good!
0:33:45 > 0:33:51- Always learning.- Now, we stir-fry this and we add...
0:33:51 > 0:33:53- Because we have got something in common, me and you.- Yes.
0:33:53 > 0:33:55You've got a doctorate.
0:33:55 > 0:33:58Yes, from Oxford Brookes.
0:33:58 > 0:34:02Unfortunately, Ken, I'm a professor as well.
0:34:02 > 0:34:05You've got a way to go yet, but keep learning.
0:34:05 > 0:34:07You'll get there in the end. THEY LAUGH
0:34:07 > 0:34:11- Right, what have we got in here, then?- Soy sauce.- Yes.- OK.
0:34:11 > 0:34:15And we want to stir that and some chicken stock.
0:34:15 > 0:34:16This is fresh chicken stock.
0:34:16 > 0:34:19You haven't cooked about chicken all the way through...
0:34:19 > 0:34:20- No, that's all right.- OK.
0:34:20 > 0:34:25Don't forget it continues to cook while it's right here,
0:34:25 > 0:34:29- sort of draining.- OK.
0:34:29 > 0:34:31Wait till you taste the texture of it.
0:34:31 > 0:34:33Oh, that's beautiful.
0:34:33 > 0:34:36OK, we're going to finish this with some oyster sauce
0:34:36 > 0:34:40and this is absolutely, really wonderful
0:34:40 > 0:34:43and this is very much a Cantonese dish,
0:34:43 > 0:34:46because I tell you why, we love
0:34:46 > 0:34:50- the texture of the sauce and the noodles.- Right.
0:34:50 > 0:34:53Nice and crispy and brown.
0:34:53 > 0:34:56So, what is in oyster sauce? Pardon me for being daft.
0:34:56 > 0:35:00It's oysters that have been mixed with spices and dried
0:35:00 > 0:35:04and, actually, it tastes savoury, it doesn't taste like oysters. Mm!
0:35:04 > 0:35:06That's very good.
0:35:06 > 0:35:09I learnt something the other day that bone china has got bone in it.
0:35:09 > 0:35:12- I didn't know.- I didn't know that.
0:35:12 > 0:35:14I didn't know that either. Right.
0:35:14 > 0:35:15In we go with the cornflour.
0:35:15 > 0:35:18Yes, because you want this to be a little thick,
0:35:18 > 0:35:21- so that it can, sort of, nap the noodles.- OK.
0:35:21 > 0:35:23- So, that's cornflour and just water in there.- Right.
0:35:23 > 0:35:27And at the very end, we re-add the chicken just to warm it up.
0:35:27 > 0:35:31And like you say, these are traditional for Chinese New Year.
0:35:31 > 0:35:34- The crispy ones?- No, all noodles. - All noodles.
0:35:34 > 0:35:38- But don't break them?- Yes, never. - Never break them. Right, OK.
0:35:38 > 0:35:41OK, you put them on a plate.
0:35:41 > 0:35:44- I'll put them on a plate as well. - OK.
0:35:44 > 0:35:47- You want the chicken in as well? - Yes, put the chicken back in.
0:35:47 > 0:35:50- Thank you.- There you go.- OK. Give that a nice stir.
0:35:50 > 0:35:53Now, Denis, big fan of Chinese cooking?
0:35:53 > 0:35:55Yeah, I like Chinese food a lot.
0:35:55 > 0:35:58- See, I knew this man has taste. - LAUGHTER
0:35:58 > 0:36:00Yeah, I'm looking forward to this. This looks great.
0:36:00 > 0:36:02I'm a great fan of his, so...
0:36:02 > 0:36:04- That's very nice. - From way back when.
0:36:04 > 0:36:06Thank you, Ken.
0:36:06 > 0:36:11- Right, what's next? You want a ladle, spoon?- Ladle.
0:36:11 > 0:36:14That chicken has gone in there for what, 60 seconds?
0:36:14 > 0:36:18Yes, just to warm up and it will be perfectly cooked.
0:36:18 > 0:36:22Now what you do is you pour this on and do this at the last minute
0:36:22 > 0:36:25so the noodles don't get soggy.
0:36:25 > 0:36:28And you have the texture of the chicken,
0:36:28 > 0:36:31the sauce that will go on the noodles.
0:36:31 > 0:36:33What I love about Chinese food is it's sharing food.
0:36:33 > 0:36:36You just pile it on the middle of the table.
0:36:36 > 0:36:39And everybody participates with their chopsticks
0:36:39 > 0:36:43and I think it's really wonderful, especially for families.
0:36:43 > 0:36:47And there you have crispy noodles, long life, for Chinese New Year.
0:36:47 > 0:36:50- Easy as that.- Kung hei fat choi.
0:36:54 > 0:36:57- Kung hei fat choi.- Yes. - That's what you call it?
0:36:57 > 0:37:02There you go. Right. Over here, this is just a small portion, Denis.
0:37:02 > 0:37:04Dive into that.
0:37:04 > 0:37:07- Tell us what do you think of that. - OK.
0:37:07 > 0:37:09You would just mainly do that with chicken, would you?
0:37:09 > 0:37:13No, prawns, but you don't velvet meat,
0:37:13 > 0:37:18because meat has too much blood in it, so...
0:37:18 > 0:37:21- Just fell velveting chicken, that's what you do?- Yes.
0:37:21 > 0:37:24- It's delicious.- The chicken is very tender.- The chicken's gorgeous.
0:37:24 > 0:37:27I'm sorry, I'm going to have to use fork for the noodles.
0:37:27 > 0:37:30It has got a unique flavour, that chicken, when you velvet it.
0:37:30 > 0:37:33- It's beautiful.- I don't think I'm going to get any of this.
0:37:38 > 0:37:40A perfect plate of sharing food.
0:37:40 > 0:37:42Now it's time for another classic cookery trip with
0:37:42 > 0:37:44the legendary Keith Floyd.
0:37:44 > 0:37:48He's in Scotland this week and venison is on the menu.
0:37:49 > 0:37:52Every time I have a new passion in my life,
0:37:52 > 0:37:55I made a quick call to the BBC and my dreams are realised.
0:37:55 > 0:37:58In this instance, here's one of me
0:37:58 > 0:38:01going through the basic training in the gentle art of salmon fishing.
0:38:01 > 0:38:03Notice the concentration on the boat race?
0:38:03 > 0:38:06The salmon, however, like so many objects of my desire,
0:38:06 > 0:38:08is playing hard to get,
0:38:08 > 0:38:11but I have no doubt that under the eagle or expert eye
0:38:11 > 0:38:12of Peter, the gillie,
0:38:12 > 0:38:15who's clearly impressed by my progress, we will succeed.
0:38:15 > 0:38:17Indeed, just look at his face.
0:38:17 > 0:38:19Glowing with pride at my efforts,
0:38:19 > 0:38:23or is it the mask of a man who's seen it all before?
0:38:23 > 0:38:27This then is Loch Fyne, home of the noted kipper, superb oysters
0:38:27 > 0:38:29and plump prawns.
0:38:29 > 0:38:33A loch of stunning views, of moody skies AND the birthplace
0:38:33 > 0:38:37of our dubbing mixer Stuart Greg who wrote this piece of the commentary.
0:38:37 > 0:38:38- OK, Stu?- Yeah, quite good, Keith.
0:38:38 > 0:38:40Right, on with cooking sketch number one.
0:38:40 > 0:38:43The trouble with half an hour programmes is you haven't
0:38:43 > 0:38:46got the time to do everything. Take my mate here, Jimmy McNab.
0:38:46 > 0:38:49Brilliant fellow, could tell you stories all night over a dram,
0:38:49 > 0:38:52fill up the whole programme. One thing he can do really well
0:38:52 > 0:38:54is marinade and roast a haunch of venison.
0:38:54 > 0:38:56Jimmy, tell us all about the venison a minute.
0:38:56 > 0:38:59Well, first of all, we get the venison from the estate, Keith.
0:38:59 > 0:39:01We bring it down to The Creggans,
0:39:01 > 0:39:04we hang it for ten days in the cold room,
0:39:04 > 0:39:07then we butcher it and depends on the cut we want, like today
0:39:07 > 0:39:11it's a haunch, we put the haunch into the tin, as you see,
0:39:11 > 0:39:15and then we add apple, parsnip, carrot, onion,
0:39:15 > 0:39:19a mixture of dried herbs, fresh herbs.
0:39:19 > 0:39:21We cover the whole haunch with brown sugar
0:39:21 > 0:39:25and a few cloves of garlic, we rub it in and a few cloves of...
0:39:25 > 0:39:28- What do you call these things again? - Cloves.
0:39:28 > 0:39:30And we rub it well in and then we add a bottle and a half
0:39:30 > 0:39:32of good red wine, which is essential,
0:39:32 > 0:39:35and cover it with tinfoil and that's ready for putting in the oven.
0:39:35 > 0:39:38Right, which is going to take about three and a half hours.
0:39:38 > 0:39:40Jimmy, I don't wish to be rude, but if you could get on with that,
0:39:40 > 0:39:44get it in the oven, we'll be coming back to you and see your wonderful herrings later,
0:39:44 > 0:39:47because I've got a dinner party ditched you could overhear, Richard.
0:39:47 > 0:39:50Come down this way. Jimmy has got the heavy, slow-cooking haunch.
0:39:50 > 0:39:54I've got the delicate and expensive fillet steak from the venison, OK?
0:39:54 > 0:39:56The loin of venison and I'm cooking it in creme de cassis.
0:39:56 > 0:40:00This is what it looks like when it comes out of the beast, OK?
0:40:00 > 0:40:02Like a big pork fillet or a fillet steak.
0:40:02 > 0:40:08You cut pieces off it like that, nice round little...
0:40:08 > 0:40:10Then, you beat them out, I've already done that,
0:40:10 > 0:40:14and they're lovely thin little escallops of venison like that. OK?
0:40:14 > 0:40:17We also need some water, which I'll explain later. Right,
0:40:17 > 0:40:21these go into the hot pan for a couple of seconds on each side.
0:40:23 > 0:40:25Just to brown very nicely like that.
0:40:27 > 0:40:32A little bit of salt and a little bit of pepper. OK.
0:40:32 > 0:40:35Then, straightaway...
0:40:35 > 0:40:39we pour in some blackcurrant liqueur,
0:40:39 > 0:40:42like that, and flame it. OK.
0:40:42 > 0:40:47They must come out straight away now...onto the thing.
0:40:47 > 0:40:51In we put some of Jimmy McNab's wonderful venison stock.
0:40:55 > 0:40:58And we've got to reduce that. Come back here, Richard, please.
0:40:58 > 0:41:00We've got to reduce that for three or four minutes, which you won't
0:41:00 > 0:41:03want to really see, so I'm going to have a quick word with Jimmy
0:41:03 > 0:41:05while somebody carries on with that,
0:41:05 > 0:41:08and look at his wonderful herrings, OK?
0:41:08 > 0:41:10Right, Jimmy, while my sauce bubbles,
0:41:10 > 0:41:13you've got about two minutes to explain your fabulous herrings, OK?
0:41:13 > 0:41:15Richard, get really close on Jimmy, he hasn't done it before,
0:41:15 > 0:41:17help him out. Off you go, Jimmy.
0:41:17 > 0:41:20OK, Keith. First of all, that's your original Loch Fyne herring.
0:41:20 > 0:41:23This here is a salt herring which we purchased.
0:41:23 > 0:41:29Now, what I do is I run that under 36 hours under running cold water,
0:41:29 > 0:41:32then you nick the backbone off, the fin off.
0:41:32 > 0:41:36You take your scissors - I nearly cut my hand -
0:41:36 > 0:41:39- and then you chop into pieces. - OK, we've got that.
0:41:39 > 0:41:41Press on, Jimmy because filming's very expensive, OK?
0:41:41 > 0:41:44Then, you cut the onion up and chop it up there,
0:41:44 > 0:41:49then you add a wee drop of mint, rosemary, mixed herbs,
0:41:49 > 0:41:52a wee shake of crushed chillies,
0:41:52 > 0:41:56chop up your onion and your dill
0:41:56 > 0:42:00- and this is all fresh herbs, which you add as well.- Richard, pay attention properly here.
0:42:00 > 0:42:03Mint, chives, tarragon, fresh dill. OK, on you go, Jimmy.
0:42:03 > 0:42:06Then you mix all these ingredients up together and you leave them
0:42:06 > 0:42:08lying for two hours.
0:42:08 > 0:42:13Then you boil one cup of brown sugar to one cup of good malt vinegar.
0:42:13 > 0:42:16You bring that to the boil till your sugar dissolves.
0:42:16 > 0:42:20Then you mix the whole lot together and there's your end product.
0:42:20 > 0:42:24The longer it lies, the better it matures.
0:42:24 > 0:42:26It's absolutely brilliant. Oh, boy!
0:42:26 > 0:42:28Shall we have a little drink with that or not?
0:42:28 > 0:42:30Well, I'll tell you the story about that.
0:42:30 > 0:42:33It's a great combination, a dram of whisky
0:42:33 > 0:42:37and a plate of pickled herring, because you have your dram,
0:42:37 > 0:42:39that gives you... You're hungry,
0:42:39 > 0:42:41so then you have a plate of pickled herring,
0:42:41 > 0:42:43the salt herring gives you the thirst,
0:42:43 > 0:42:46so you go back to the dram, back to the herring and it works
0:42:46 > 0:42:49vice versa, till you end up as pickled as what the herring is.
0:42:49 > 0:42:51Absolutely brilliant. Slainte.
0:42:51 > 0:42:53I must go back to the sauce, OK? Excuse me.
0:42:56 > 0:42:58Mm. That was very delicious.
0:42:58 > 0:43:00Anyway, I must just finish this sauce.
0:43:00 > 0:43:04What we do now is beat in a little bit of butter to the creme de
0:43:04 > 0:43:08cassis and into the venison stock, take about 30 seconds,
0:43:08 > 0:43:11just to make it really smooth and creamy and wonderful.
0:43:14 > 0:43:17Which is now ready. OK.
0:43:17 > 0:43:21Strain it over the little venison collops.
0:43:21 > 0:43:24Look at that lovely rich sauce, down close on that, Richard,
0:43:24 > 0:43:26so everybody can see. It's a dish you can make at home.
0:43:26 > 0:43:29In case you weren't paying attention earlier,
0:43:29 > 0:43:31I did say you needed some water for this dish.
0:43:31 > 0:43:35Of course you do. It goes in to the dram. Jimmy!
0:43:35 > 0:43:37It's finished. Can you come and have a taste, please? OK.
0:43:37 > 0:43:40If he doesn't like it, we'll cut him out of the film.
0:43:40 > 0:43:41It's very, very simple.
0:43:41 > 0:43:44There you are. There's my venison and blackcurrant liqueur sauce.
0:43:44 > 0:43:46Have a go. See what you think of that.
0:43:46 > 0:43:48That's lovely venison anyway, so...
0:43:48 > 0:43:50It cuts lovely.
0:43:56 > 0:43:58- Mm.- OK? - Really first class.- Good.
0:43:58 > 0:44:02It would be a favourite with the berry pickles in Dundee now.
0:44:02 > 0:44:04Let's have a look at yours then,
0:44:04 > 0:44:07- that's been roasting away in the oven there.- Here you are.
0:44:07 > 0:44:11- Can you pass me the cloth? - There you go.- Lovely.
0:44:11 > 0:44:15Now, we just have to hope and pray this turns out like yours.
0:44:15 > 0:44:19I'm sure it'll be very much better. This is a truly Scottish version.
0:44:19 > 0:44:21Mine is a Sassenach version.
0:44:21 > 0:44:24Oh, I say! That looks brilliant! Get in there, Richard. Come on.
0:44:24 > 0:44:28- Try it in there with a fork and see what happens.- That is beautiful.
0:44:28 > 0:44:31I'll have a little slicelette of that. Look at that.
0:44:31 > 0:44:34As tender as a baby's bottom.
0:44:34 > 0:44:35That is beautiful.
0:44:37 > 0:44:38Oh!
0:44:38 > 0:44:40That is incredible!
0:44:40 > 0:44:43- You will have a dram, Jimmy. Stay there.- Oh, that's good.
0:44:47 > 0:44:50- Thank you very much.- Thank YOU very much.- All the very best.
0:44:50 > 0:44:52Absolutely brilliant. Brilliant.
0:44:54 > 0:44:56- Do you want a little bit yourself? - No, no.
0:44:56 > 0:44:58- I'm on a diet.- You're on a diet!
0:44:58 > 0:45:01Look at that man! On a diet! On a diet? Or is that a diet?
0:45:24 > 0:45:28Isn't it funny how time flies when you're really enjoying yourself?
0:45:28 > 0:45:32I mean, I was thrilled when the producer proposed another boat trip.
0:45:32 > 0:45:35But you know, no self-respecting food programme should miss
0:45:35 > 0:45:37a trip on a prawny boat. It's worth noting, you know,
0:45:37 > 0:45:41for those of you who are a bit tight on the old spondulicks, a bit mean,
0:45:41 > 0:45:43that the arduous work of a prawn fisherman is not
0:45:43 > 0:45:47rewarded by bulging creels of this vibrant delicacy.
0:45:47 > 0:45:51It's much more usual to haul up a pot containing two or three.
0:45:51 > 0:45:54And on top of that, they have to contend with vicious tides,
0:45:54 > 0:45:56demonic currents and whirlpools,
0:45:56 > 0:45:59because this is the legendary Corryvreckan.
0:45:59 > 0:46:01you know, I'm surprised no-one's done a real bit of moody
0:46:01 > 0:46:04music over this. You know, a symphony or something.
0:46:04 > 0:46:06I think I'll knock one up on the way back.
0:46:06 > 0:46:09Should only take three or four hours.
0:46:09 > 0:46:12You know that I'm a dreadful stickler for the finest
0:46:12 > 0:46:14and the freshest of ingredients.
0:46:14 > 0:46:17If you want a really good plate of langoustines from where I live,
0:46:17 > 0:46:20for example, in Bristol, you'd have to fly to Barcelona, Madrid,
0:46:20 > 0:46:22or somewhere like that, because the finest langoustines
0:46:22 > 0:46:25from the west coast of Scotland invariably end up down there.
0:46:25 > 0:46:28I thought it was cheaper on my BBC mini break to enjoy some
0:46:28 > 0:46:31fabulous langoustines by catching them, you've seen me do that.
0:46:31 > 0:46:34I was watching them while they were doing it. And cook them here.
0:46:34 > 0:46:38But in fact, all of you have seen my brilliant programmes
0:46:38 > 0:46:41where I've grilled them, I've roasted them, I've flamed them...
0:46:41 > 0:46:43And if you haven't caught it by now, hard luck,
0:46:43 > 0:46:45because I ain't cooking any more langoustines.
0:46:45 > 0:46:48One of the best meals I had here was a gigot of mutton,
0:46:48 > 0:46:50absolutely fabulous.
0:46:50 > 0:46:53And so I thought, to round off this lovely fishing trip we've had,
0:46:53 > 0:46:55I'd make some rissoles. Richard, into the pot.
0:46:55 > 0:46:58Those are the rissoles. And do you know how you make rissoles?
0:46:58 > 0:47:00Come back again, please, Richard. Thank you.
0:47:00 > 0:47:03I know you had a tiring day. Gets a bit fresh on the boat, you see.
0:47:03 > 0:47:06You get some old mutton that you've cooked, cold,
0:47:06 > 0:47:08you mince it up by hand, not in a magi-mix,
0:47:08 > 0:47:11cos that liquidises it almost, you add some mashed potato,
0:47:11 > 0:47:13some finely chopped onion and some parsley.
0:47:13 > 0:47:15But you don't fry them in corn oil,
0:47:15 > 0:47:18you get proper blinking dripping, you see?
0:47:18 > 0:47:20This kind of stuff. That's what you fry them in.
0:47:20 > 0:47:22And they're absolutely fabulous.
0:47:22 > 0:47:25And shame on you lot who go to supermarkets and buy little frozen
0:47:25 > 0:47:28packs of square things and drop them into corn oil because it's dreadful.
0:47:28 > 0:47:30Anyway, that's my lecture today.
0:47:30 > 0:47:33The director's been quite, quite good, so although there's only two of those,
0:47:33 > 0:47:36and that's one for me and one for the cameraman, Richard,
0:47:36 > 0:47:40who's been quite good, I'm going to prepare him a really super meal of langoustine bait, which is
0:47:40 > 0:47:45some really nice bits of old herring left to rot. There we are. That's for being so good.
0:47:45 > 0:47:47How kind(!)
0:47:47 > 0:47:50SYMPHONIC MUSIC PLAYS
0:48:01 > 0:48:03# Mm-mm-mm... #
0:48:03 > 0:48:05Yeah, that's it. That's the first movement.
0:48:05 > 0:48:08I'll knock that up on the old Joanna after dinner.
0:48:08 > 0:48:11But now, on to the delicate art of conning a kitchen, sort
0:48:11 > 0:48:14of being on the culinary knocker, as we call it in the trade.
0:48:14 > 0:48:17Point one, stay modest and don't set your sights too high.
0:48:17 > 0:48:21Two, choose a house well blessed with fertile lands
0:48:21 > 0:48:23and healthy stock.
0:48:23 > 0:48:26Three, remember to wipe your feet as you enter.
0:48:26 > 0:48:29Four, cross your fingers as you say it won't take long.
0:48:29 > 0:48:33I think a really serious cookery demonstration should commence
0:48:33 > 0:48:34with a few words from the bard.
0:48:34 > 0:48:37And I'm not talking about Shakespeare,
0:48:37 > 0:48:39I'm talking about Rabbie Burns.
0:48:39 > 0:48:42Oh, Lord, when hunger pinches sore Do thou stand us in stead
0:48:42 > 0:48:45And send us, from thy bounteous store,
0:48:45 > 0:48:47A tup or wether head!
0:48:47 > 0:48:50A tup or wether head? What on earth is that?
0:48:50 > 0:48:53I'll tell you what it is, it's a mutton, it's an elderly sheep,
0:48:53 > 0:48:56it's something four years old, at least.
0:48:56 > 0:48:59It lives on these wonderful hills and valleys, or glens,
0:48:59 > 0:49:02as they're called around here, nibbling at bog myrtle,
0:49:02 > 0:49:05wild thyme, wild sage, parsley, heather...
0:49:05 > 0:49:08Doesn't need herbs to be roasted in because it's been eating them all of its life.
0:49:08 > 0:49:12And it ends up... Come and have a closer look, Richard. It ends up looking this dark meat...
0:49:12 > 0:49:14Rather like a haunch of venison or a piece of beef.
0:49:14 > 0:49:17You'd hardly think that was lamb, if you were used to
0:49:17 > 0:49:20eating the lamb we have in England, which is pale and milky.
0:49:20 > 0:49:22Jolly delicious, by the way, but quite, quite different.
0:49:22 > 0:49:25And this gigot is a Scottish-French word.
0:49:25 > 0:49:28In France, they'd say un gigot, here they say a gigot.
0:49:28 > 0:49:32And everybody says it when they go to the butcher, a gigot, please. And they get a leg of mutton.
0:49:32 > 0:49:36And they poach it in water, very, very simply. Come down and have a look.
0:49:36 > 0:49:39With a load of root vegetables - turnips, swedes, leeks,
0:49:39 > 0:49:42carrots, an onion stuffed with cloves.
0:49:42 > 0:49:45Simmered for three or four hours. And it's absolutely brilliant.
0:49:45 > 0:49:48But what is also brilliant is this remarkable kitchen.
0:49:48 > 0:49:51I know it's not the Antiques Roadshow, I know it's not
0:49:51 > 0:49:55Upstairs Downstairs, but look at it. It's incredible. Handmade pots with the owner's initials on them.
0:49:55 > 0:49:59This amazing tiling, Thomas Crapper of Chelsea must have worked like mad.
0:49:59 > 0:50:02Come and have a look, it's quite extraordinary.
0:50:02 > 0:50:06I mean, the doors, the fittings, it's like a yacht. This is more like a palace than a kitchen.
0:50:06 > 0:50:09But for some people, it must have meant an awful lot of work.
0:50:09 > 0:50:13Imagine them scrubbing the carrots, peeling potatoes, baking the bread,
0:50:13 > 0:50:17Mr Hudson would walk in and say, "That's not quite good enough! Make sure those plates are cleaned!"
0:50:17 > 0:50:21Look at it, cakes and confectionary. Escoffier would have been proud of this place. Look at this.
0:50:21 > 0:50:25This is what really interests me. The dairy. Come on in, Richard.
0:50:28 > 0:50:29It's cool and quiet.
0:50:29 > 0:50:32I can imagine in the busy days of banquets and stuff,
0:50:32 > 0:50:34when you were sent off to make the cream, it was a great relief,
0:50:34 > 0:50:38you'd close the door and stay in this serene sort of chapel.
0:50:38 > 0:50:41And it's good. Though of course, the servants and the staff have gone,
0:50:41 > 0:50:43but the laird still makes wonderful creamy butter. Look at that.
0:50:43 > 0:50:45It's fabulous, isn't it?
0:50:45 > 0:50:47Anyway, it's meant to be a cooking programme.
0:50:47 > 0:50:50Let's get back to it. Oh, there is one more thing.
0:50:50 > 0:50:53Come and have a look at this, it's really interesting.
0:50:53 > 0:50:55This is what I wanted to show you.
0:50:55 > 0:50:57I mean, they didn't just go to the Job Centre in those days,
0:50:57 > 0:51:00sign the form and get winged in because they were good potato
0:51:00 > 0:51:03peelers or laundry maids, or something like that.
0:51:03 > 0:51:06They had to sort of read the whole thing, book, rule and verse,
0:51:06 > 0:51:10you know. Due to the God, due to the King, and the rest of it. And also, look, here.
0:51:10 > 0:51:13"To submit myself to all my governors, teachers,
0:51:13 > 0:51:16"spiritual pastors and masters.
0:51:16 > 0:51:20"To order myself lowly and reverently to all my betters."
0:51:20 > 0:51:24Betters? I'd better go and cook the laird's dinner!
0:51:24 > 0:51:28Yeah, I'm sorry about that but I was so fascinated by it all, I just wanted you to see it.
0:51:28 > 0:51:32It's amazing, isn't it? Anyway, this is a cookery lesson and let's get down to business,
0:51:32 > 0:51:35let's put our toasting fork away and talk about the gigot.
0:51:35 > 0:51:39The gigot is going to be poached in water, as I explained earlier, with
0:51:39 > 0:51:41those lovely root vegetables, but later on, it will actually be
0:51:41 > 0:51:44served with a caper sauce, caper sauce very simple to make.
0:51:44 > 0:51:47You make a roux, bit of melted butter and flour, add some milk,
0:51:47 > 0:51:51add some stock from the cooked dish, and chuck in some capers.
0:51:51 > 0:51:54There we are, Richard. Capers, just in case you don't know what they are.
0:51:54 > 0:51:56It's got to be simmered for the first three hours,
0:51:56 > 0:52:00so the first thing we do, pop it into this tub of water,
0:52:00 > 0:52:04into which I've put a couple of bay leaves and a couple of cloves,
0:52:04 > 0:52:07a couple of peppercorns and quite a bit of salt.
0:52:07 > 0:52:11We then surround it with all these splendid vegetables. OK.
0:52:11 > 0:52:14Because it's going to be cooked slowly,
0:52:14 > 0:52:18these vegetables won't disintegrate. You might think that they'd all mash in to a pulp, but this isn't
0:52:18 > 0:52:22going to be boiled away, it's going to be simmered away. There we are.
0:52:22 > 0:52:25And then, this is the laird's pot, by the way. My God!
0:52:25 > 0:52:28I bet the laird doesn't do this himself all that often.
0:52:28 > 0:52:32I imagine there are a few old retainers to this day to lift it.
0:52:32 > 0:52:37On to this rather... Gordon Bennett! This is... It's damned heavy!
0:52:37 > 0:52:38On to there.
0:52:38 > 0:52:40Cor!
0:52:40 > 0:52:43That will now simmer, believe it or not, for three hours.
0:52:43 > 0:52:46I think it's time, as we say, for me to take a dram,
0:52:46 > 0:52:48you to take a break, and have a walk round this estate.
0:52:48 > 0:52:51It is an estate of which dreams are made from.
0:52:56 > 0:52:58And there'll be more, of course, from Keith next week.
0:52:58 > 0:53:02As ever on Best Bites, we're looking back at some of the fantastic
0:53:02 > 0:53:04recipes from the Saturday Kitchen larder.
0:53:04 > 0:53:07Still to come on today's Best Bites, John Campbell faced
0:53:07 > 0:53:10Martin Blunos for his first attempt at the Omelette Challenge,
0:53:10 > 0:53:13but how did they both do? Find out in just a few minutes' time.
0:53:13 > 0:53:17And James Tanner brings black treacle brushed pork to the table.
0:53:17 > 0:53:19He serves the pork with crushed butter beans
0:53:19 > 0:53:22and a Devon cider apple sauce.
0:53:22 > 0:53:25And Emilia Fox faces her food heaven or food hell.
0:53:25 > 0:53:27Would she get her food heaven, cottage pie with peas,
0:53:27 > 0:53:30or would she get her dreaded food hell, lemongrass
0:53:30 > 0:53:34and lime leaf coconut monkfish curry, with Thai jasmine rice?
0:53:34 > 0:53:37You can find out what she gets to eat at the end of the show.
0:53:37 > 0:53:41Now, Adam Byatt always champions the very best of British produce,
0:53:41 > 0:53:42with his honest style of cooking.
0:53:42 > 0:53:45And this next dish is a true classic.
0:53:45 > 0:53:47Here he is with a fantastic pheasant recipe.
0:53:47 > 0:53:50- It's Adam Byatt. Welcome back, Adam.- Thanks, James.
0:53:50 > 0:53:52On the menu is something, well, seasonal,
0:53:52 > 0:53:53but it's just run out of season.
0:53:53 > 0:53:56Yeah, the season finished last weekend,
0:53:56 > 0:53:58- so this is the last shoot and... - Are these pheasants?
0:53:58 > 0:54:00We're going to do a pheasant Kiev,
0:54:00 > 0:54:02so a great way to keep the pheasant moist, cos they're quite dry.
0:54:02 > 0:54:05Great thing, people would have excess of pheasants
0:54:05 > 0:54:08in the freezer now, so a great way to use it up. Fill it with butter, keep it moist.
0:54:08 > 0:54:11Cos you're going to use the whole lot as well for this Kiev.
0:54:11 > 0:54:13- Normally, you'd just use the breast, but anyway...- I am.
0:54:13 > 0:54:17I'll show you a clever little bit of butchery. It's quite nice and interesting.
0:54:17 > 0:54:19If you make me some garlic butter with hazelnuts,
0:54:19 > 0:54:21- which I think just lifts the whole thing up a bit.- OK.
0:54:21 > 0:54:24- And then just dice me some swede. - I can do that as well.
0:54:24 > 0:54:25Swede's a strange thing.
0:54:25 > 0:54:28I actually love swede like this, but I don't like it any other way,
0:54:28 > 0:54:30so I've found a way to like it.
0:54:30 > 0:54:33This really works for me. I'll take the skin off of this.
0:54:33 > 0:54:36If you didn't want to pluck the pheasants,
0:54:36 > 0:54:41just literally take the skin off of the pheasants
0:54:41 > 0:54:44and then take the breast off, as you would normally.
0:54:44 > 0:54:47- BONE CRACKS - Is that a knuckle?
0:54:47 > 0:54:49Straight through... My knuckle that was!
0:54:49 > 0:54:53LAUGHTER Right, so you've just got the garlic now...
0:54:53 > 0:54:56Traditionally, it would just be garlic butter and a little bit of parsley.
0:54:56 > 0:54:59Yeah, I just wanted to lift it up a bit and give it...
0:55:01 > 0:55:05And then just make a little cavity for that butter.
0:55:05 > 0:55:09And use the fillet to fill it back up, to cover it over.
0:55:09 > 0:55:12And then the drums on a pheasant really tonnes of sinew,
0:55:12 > 0:55:15which you just can't eat.
0:55:15 > 0:55:17So I'm not a big fan of the drums,
0:55:17 > 0:55:20so we just cut all the way round, scrape the meat down, like so.
0:55:20 > 0:55:23Just keep turning it round. Scrape that off.
0:55:23 > 0:55:25And then just hit the knuckle.
0:55:25 > 0:55:28It's the tendons in there that you can never seem to get through.
0:55:28 > 0:55:30No, you can't eat them. Not nice.
0:55:30 > 0:55:33And then just take the bone out, the thigh bone out, like so.
0:55:33 > 0:55:35You were saying something about swede before.
0:55:35 > 0:55:38- You can also roast or... - You can roast it, yeah.
0:55:38 > 0:55:41It's not my favourite veg, but I love it,
0:55:41 > 0:55:44- absolutely love it like this... - Not an Italian vegetable.
0:55:44 > 0:55:47- No, it's certainly not. - I like it salt baked.
0:55:47 > 0:55:50Yes. Is that inspired from my salt baked celeriac, James?
0:55:50 > 0:55:53That was very good of you.
0:55:53 > 0:55:56Don't they feed it to the pigs in France?
0:55:56 > 0:55:59- I don't know about that.- The swede...- I would never say that...
0:55:59 > 0:56:01- They do.- It goes to the pigs.
0:56:01 > 0:56:03Right?
0:56:03 > 0:56:07Take some of that fat off of there. And then... Where's that butter?
0:56:07 > 0:56:09A spoon...
0:56:09 > 0:56:14- Lovely cabbage there... - So this is very British for you.
0:56:14 > 0:56:18I know your restaurants are British anyway, but very rustic.
0:56:18 > 0:56:20Is this cos as well as Francesco's got a new restaurant,
0:56:20 > 0:56:23- you've got something... - Yes, that's right.
0:56:23 > 0:56:25..a little venture going on, which is opening next week?
0:56:25 > 0:56:27Yeah, that's right.
0:56:27 > 0:56:29Next Friday, we open my new restaurant, which is
0:56:29 > 0:56:34- called Bistro Union.- Right.- And it opens on Abbeville Road in Clapham.
0:56:34 > 0:56:37- So not far from the other restaurant.- Right.
0:56:37 > 0:56:41It's a British all day simple food...
0:56:41 > 0:56:44Really kind of homely British fare.
0:56:44 > 0:56:48The bistro side of it was to sort of identify...
0:56:48 > 0:56:52You're going to walk between the two?
0:56:52 > 0:56:55Yeah, which I'm not sure is very nice if you're my staff.
0:56:55 > 0:56:58Right, I've got the fat from the bacon here, which is
0:56:58 > 0:57:02the fat and the rind, in there with some stock, in with the swede.
0:57:02 > 0:57:04A bit of butter in there as well, James. Be great.
0:57:04 > 0:57:06- That's why I like his cooking, you see?- Butter.
0:57:06 > 0:57:09- Yeah.- Sorry. Right, that goes in there.
0:57:09 > 0:57:11I'm going to coat this...
0:57:11 > 0:57:14Any Kiev, you've got to coat it in what we call a pane.
0:57:14 > 0:57:16Just to check back on that, James.
0:57:16 > 0:57:19Just put the leg the other way round with the bone out,
0:57:19 > 0:57:23so it evens out the thickness of the meat, so it cooks evenly.
0:57:23 > 0:57:26It's a clever way to utilise the legs as well.
0:57:26 > 0:57:29- Yeah, and there's a lot of flavour in the leg.- The Kiev on a pheasant's
0:57:29 > 0:57:31- going to be much smaller than it is on a chicken.- Yeah.
0:57:31 > 0:57:33This'll make it a little bit bigger as well.
0:57:33 > 0:57:36- Makes it a nice portion, yeah. - Right, I've got the swede there.
0:57:36 > 0:57:38We've just got with the bacon and the stock.
0:57:38 > 0:57:42- You want this crushing, don't you?- Yes, please.
0:57:42 > 0:57:45Just really simple, just like crushed swede. Really simple.
0:57:45 > 0:57:48- But that smoked bacon is so important in there.- Yeah.
0:57:48 > 0:57:51And then we're going to make a little bit of braised cabbage,
0:57:51 > 0:57:52which is lovely.
0:57:52 > 0:57:54And this braised cabbage I'm going to make in a sec...
0:57:54 > 0:57:57Now, you're going to cook this through the oven,
0:57:57 > 0:58:00but if you were doing the old chicken Kievs from the '70s...
0:58:00 > 0:58:03- Get it in the fryer.- You'd get it in the fryer, wouldn't you?
0:58:03 > 0:58:06But you'd also double coat it, so you'd get to this stage,
0:58:06 > 0:58:08you'd flour, egg it, then before you crumbed it,
0:58:08 > 0:58:11you would actually flour and egg it again and then breadcrumbs.
0:58:11 > 0:58:13We're going to add a little bit of finesse
0:58:13 > 0:58:16and we're going to pan fry it gently and love it a little bit
0:58:16 > 0:58:18and you'll get a crispier skin that way.
0:58:18 > 0:58:20Double coating it is just basically to stop
0:58:20 > 0:58:23the butter from leaking out, that's all it is.
0:58:23 > 0:58:26So when it's in the fryer, it doesn't sort of, well, leak out.
0:58:26 > 0:58:30I like your faith in my butter not leaking out.
0:58:30 > 0:58:32Always presentation side down in the pan.
0:58:32 > 0:58:35Nice gentle pan, so it doesn't burn.
0:58:35 > 0:58:38So, leg the other way round. Let's lose that.
0:58:38 > 0:58:42- Is there a reason why it's pheasant? - Say again, sorry?
0:58:42 > 0:58:46Why are you doing pheasant like that and not a normal chicken?
0:58:46 > 0:58:50I find it very interesting with the legs and the breast together.
0:58:50 > 0:58:53- I never see before. - Yeah, it is quite different.
0:58:53 > 0:58:54And the reason I'm doing that...
0:58:54 > 0:58:57Pheasants right now is that they're in season
0:58:57 > 0:59:01and I think pheasant, it needs moisture because it's quite
0:59:01 > 0:59:05a dry animal and just a nice way to add a bit of moisture to it.
0:59:05 > 0:59:08You needed to come to this country in the 1970s, you see?
0:59:08 > 0:59:12- Chicken Kiev... - A little bit of scampi in a basket.
0:59:12 > 0:59:15Scampi in a basket, chicken in a basket... Exactly.
0:59:15 > 0:59:18And that's what the food in the new place is all about.
0:59:18 > 0:59:21All British produce, a lot of classic dishes that you'd
0:59:21 > 0:59:25have grown up with, really kind of homely and simple...
0:59:25 > 0:59:28Yeah. Right, I'm going to use the outer leaves for that.
0:59:28 > 0:59:31- You're using the inner hearts for... - Yeah, so this cabbage...
0:59:31 > 0:59:32I was an apprentice at Claridge's...
0:59:32 > 0:59:35Going back to what you were saying earlier,
0:59:35 > 0:59:39I trained with the academy and was an apprentice at Claridge's and this
0:59:39 > 0:59:43was something that we made all the time and I love making this cabbage.
0:59:43 > 0:59:44Can I just show you that?
0:59:44 > 0:59:47That's the breadcrumbs, and then this goes in the oven.
0:59:47 > 0:59:50You're showing me? I thought you were showing me.
0:59:50 > 0:59:52Yeah, I'm showing you! That goes straight in the oven.
0:59:52 > 0:59:54Tell us about this cabbage then.
0:59:54 > 0:59:56So, this cabbage, I used to make this at Claridge's
0:59:56 > 1:00:01when I was a young apprentice. A couple of years back, that was.
1:00:01 > 1:00:03- And it...- 22!- Yeah!
1:00:03 > 1:00:06And Mr Williams there was a big stickler about this cabbage
1:00:06 > 1:00:09being exactly right and I always made it ever since.
1:00:09 > 1:00:12I love it. Just quarter the cabbage. The outside leaves on the bottom.
1:00:12 > 1:00:14Quarter the cabbage, put it in.
1:00:14 > 1:00:16And then we put some lovely Toulouse sausage,
1:00:16 > 1:00:19so really lovely garlicky sausage, in there.
1:00:19 > 1:00:21This is pancetta - you could use ventreche, which is
1:00:21 > 1:00:24another smoked belly pork.
1:00:24 > 1:00:26Pancetta's better.
1:00:26 > 1:00:28Streaky bacon's better!
1:00:28 > 1:00:31- You prefer ventreche? - Pancetta, of course.- Pancetta, OK.
1:00:31 > 1:00:32- Streaky bacon.- Garlic.
1:00:32 > 1:00:36Put some fresh thyme in there, which is really lovely with cabbage,
1:00:36 > 1:00:39some butter in there, season it... I've already seasoned that.
1:00:39 > 1:00:42That's it. And then put the outer leaves on the top,
1:00:42 > 1:00:45- so we keep it in a sort of lovely package.- Yeah.
1:00:45 > 1:00:48- Would you mind grabbing the cabbage out of the oven?- I can do that.
1:00:48 > 1:00:51This is cooked for about 45 minutes,
1:00:51 > 1:00:54with some lovely white chicken stock on top.
1:00:54 > 1:00:56- There you go.- Like that.
1:00:56 > 1:00:58Lid on. 45 minutes.
1:00:58 > 1:01:00And let it rest afterwards.
1:01:00 > 1:01:03It's such a delightful thing to serve in the middle of the table.
1:01:03 > 1:01:05Like that. I'll show you how we finish those.
1:01:05 > 1:01:08We've got our new pots, which weigh a ton.
1:01:08 > 1:01:11But they are fantastic. Right, in the oven. How long? 45 minutes?
1:01:11 > 1:01:14Yeah, 45 minutes, about 180, James, that one.
1:01:14 > 1:01:15- Right, OK.- That's it.
1:01:15 > 1:01:19And then we're going to... We're going to assemble.
1:01:19 > 1:01:20It just cooks like that.
1:01:20 > 1:01:22You take the outer leaves off and discard those,
1:01:22 > 1:01:24they've coloured up and gone horrible.
1:01:24 > 1:01:26You want to get rid of those.
1:01:26 > 1:01:30You take out a nice quarter of the cabbage, like so.
1:01:30 > 1:01:33Take out some of your lovely pancetta, or ventreche.
1:01:33 > 1:01:36Take out your garlic sausage.
1:01:36 > 1:01:40And we just make... a few slices in here.
1:01:40 > 1:01:42Of the lovely sausage.
1:01:42 > 1:01:45A little slice of the bacon.
1:01:45 > 1:01:47- Can smell it from here. - Yeah, you can smell the garlic.
1:01:47 > 1:01:49Even though you're using that Toulouse sausage
1:01:49 > 1:01:52and everything else, but it's still... It's very British, this.
1:01:52 > 1:01:54- Cabbage and...- Boiled cabbage, yeah.
1:01:54 > 1:01:58And then the... Make a little parcel in the centre.
1:01:58 > 1:02:00- It's proper comfort food. - Especially today.
1:02:00 > 1:02:02Put that in the centre, like that.
1:02:02 > 1:02:06Put the lovely smoked sausage on there, cover it up.
1:02:06 > 1:02:09I love cabbage like this. It's so hearty and warm.
1:02:09 > 1:02:12Pop that on the plate. Needs nothing else.
1:02:12 > 1:02:14Move that across there.
1:02:14 > 1:02:18- We've got our lovely swede. - There's your chicken... Pheasant.
1:02:18 > 1:02:20- Get it right.- Pheasant, yeah.
1:02:20 > 1:02:23Going to put this lovely swede on the plate.
1:02:23 > 1:02:27And that Kiev, I'll just slice it, so you can see the inside of it.
1:02:27 > 1:02:30Slice it through, should be nice and moist in the centre.
1:02:30 > 1:02:32Like so.
1:02:32 > 1:02:35And you could put the other half on there, if you wanted.
1:02:35 > 1:02:38A little bit of juice on the cabbage, yeah, lovely.
1:02:38 > 1:02:40A little bit of that on there.
1:02:40 > 1:02:43- Which is just delicious. - Nice.- On the top.
1:02:43 > 1:02:47And that's my pheasant Kiev with smoked bacon swede
1:02:47 > 1:02:48and braised cabbage.
1:02:48 > 1:02:51- It looks absolutely delicious. - Lovely.
1:02:56 > 1:03:00- There you go. Perfect for a day like today.- Thank you.
1:03:00 > 1:03:03I've even worn a polo-neck jumper. I've never worn this in my life.
1:03:03 > 1:03:05And now I'm too hot.
1:03:05 > 1:03:07What do you reckon to that? Dive in to that.
1:03:07 > 1:03:09I love cabbage, yeah. Come on, guys.
1:03:09 > 1:03:12It's a great way of getting flavour in to that pheasant, as well.
1:03:12 > 1:03:15A lot of people say you should serve that pink, but doing it this way...
1:03:15 > 1:03:18Nice. Just great, especially with that leg.
1:03:18 > 1:03:20- I think it's nice to get the leg in there.- It's very clever, the leg.
1:03:20 > 1:03:23If you aren't sure about that, the best thing to do is
1:03:23 > 1:03:26- try and get the butcher to do that leg...- Watch it back.
1:03:26 > 1:03:28He made it look a lot easier than what it is!
1:03:28 > 1:03:31- Watch it back on slow motion. - Exactly.- It's not that bad.
1:03:31 > 1:03:33Trying to write that in a recipe was a nightmare.
1:03:33 > 1:03:36Trying to explain that in the actual recipe, yeah.
1:03:36 > 1:03:37Just nod, I know it's hot.
1:03:41 > 1:03:44That's what you call proper comfort food.
1:03:44 > 1:03:49Now, John Campbell faced Martin Blunos for his first attempt at the Omelette Challenge.
1:03:49 > 1:03:52All he had to do was make a three-egg omelette in under a minute.
1:03:52 > 1:03:55But had Martin been practising? Let's find out.
1:03:55 > 1:03:58- It's your first time on the show. - Yeah.- He's limbering up!
1:03:58 > 1:04:00Is there anybody you'd like to beat?
1:04:00 > 1:04:03- Myself.- Don't look at the person next to you because...
1:04:03 > 1:04:06- Who would you like to beat? - Is Ainsley on there?
1:04:06 > 1:04:08- Ainsley's somewhere, yeah. - Oh, there he is.
1:04:08 > 1:04:10He's here, 38 seconds. 38 seconds!
1:04:10 > 1:04:13- That's ambitious. - Yeah, it's ambitious,
1:04:13 > 1:04:16because he could have done two by the time this fella's done. Martin!
1:04:16 > 1:04:20LAUGHTER Cos he's down here somewhere. Right at the bottom.
1:04:20 > 1:04:24- There we go, one minute and two seconds, down here. - It was a good omelette, though.
1:04:24 > 1:04:28And the past four times he's been on the show, he's been disqualified four times.
1:04:28 > 1:04:30So the usual rules apply. LAUGHTER
1:04:30 > 1:04:33Make sure it's an omelette, not scrambled eggs.
1:04:33 > 1:04:37The clock stops when the omelette hits the plate. So, remember, this is just for you at home,
1:04:37 > 1:04:42let's put the clocks on the screen. The guys in the studio can't see how they're getting on.
1:04:42 > 1:04:44Look at them. It's like a kids' show. LAUGHTER
1:04:44 > 1:04:48Are you ready? Three-egg omelette, cooked as fast as you can.
1:04:48 > 1:04:50Three, two, one, go.
1:04:50 > 1:04:54Who says chefs aren't competitive? Look.
1:04:57 > 1:05:00This is the secret, how quickly can they get it on the plate?
1:05:00 > 1:05:02Oh, look at that!
1:05:02 > 1:05:05LAUGHTER
1:05:05 > 1:05:08John's caught him up. John's caught him up!
1:05:08 > 1:05:11John's definitely caught him up. It's got to be an omelette.
1:05:13 > 1:05:15Well done!
1:05:15 > 1:05:17APPLAUSE
1:05:17 > 1:05:19And... And relax.
1:05:19 > 1:05:21Right, let's have a look.
1:05:21 > 1:05:24- Hoo-hoo! - LAUGHTER
1:05:24 > 1:05:26- It's together. - That's definitely an omelette.
1:05:26 > 1:05:28This, on the other hand...
1:05:28 > 1:05:31Oh, no!
1:05:31 > 1:05:33That looks... Oh, look how firm it is!
1:05:33 > 1:05:36- See how firm that omelette is. - LAUGHTER
1:05:40 > 1:05:42What do you reckon, John?
1:05:42 > 1:05:44Don't ask John. What's he got to do with it?
1:05:44 > 1:05:47- LAUGHTER - What's he going to say?!
1:05:47 > 1:05:50I think there's a steward's enquiry on that one.
1:05:50 > 1:05:53- Steward's enquiry. Martin? - I think that is a very good omelette
1:05:53 > 1:05:58and I think that I should be further up that board than I certainly am.
1:05:58 > 1:06:03- Do you think you did quicker than your time?- Yeah, definitely.
1:06:03 > 1:06:06You did it in 23.20 seconds.
1:06:06 > 1:06:07Whoo!
1:06:07 > 1:06:10Again, the fifth time in a row, that is not an omelette.
1:06:10 > 1:06:14You're disqualified! LAUGHTER
1:06:14 > 1:06:16I love the power!
1:06:16 > 1:06:18John...
1:06:23 > 1:06:25You beat Ainsley.
1:06:25 > 1:06:27Oh, good job!
1:06:27 > 1:06:30You did it in 20...
1:06:30 > 1:06:3221.86 seconds.
1:06:32 > 1:06:35- Wow!- Which is very, very impressive indeed.- Ooh!
1:06:35 > 1:06:38- You're now fourth...- Wow!- Thank you.
1:06:38 > 1:06:40APPLAUSE ..on our board.
1:06:40 > 1:06:44Straight in at fourth place. And the other guy? Still practising.
1:06:47 > 1:06:49Better luck next time, Martin.
1:06:49 > 1:06:52Now, pork and apple is such a classic combination,
1:06:52 > 1:06:56but James Tanner in this next clip takes it to a different level.
1:06:56 > 1:06:59- Welcome back, James.- Good to be here, James.- What are we cooking?
1:06:59 > 1:07:03- You often cook fish.- Yeah. - You're down in Plymouth.- Definitely.
1:07:03 > 1:07:05- Something different today.- Nice change, we've got a fillet of pork.
1:07:05 > 1:07:08We're going to roast it off, brush it with treacle,
1:07:08 > 1:07:11crushed butter beans, and then a Devon cider apple sauce.
1:07:11 > 1:07:14Right, Devon cider apple sauce. So you want me to do the apples?
1:07:14 > 1:07:16If you can take the Bramley apples, that'll be great.
1:07:16 > 1:07:20And first things first, if you could peel that, I've got a little pan on the go here.
1:07:20 > 1:07:24We're going to make a quick apple puree to go in the sauce base. I'm going to crack on with the pork.
1:07:24 > 1:07:28This is pork fillet, exceptionally lean, quite reasonable to buy,
1:07:28 > 1:07:30cooks very quickly, but you don't want to overcook it
1:07:30 > 1:07:32because it can dry out, OK?
1:07:32 > 1:07:35He's banned me from using the knife this morning because...
1:07:35 > 1:07:37Yeah, I'm looking after you. You be careful.
1:07:37 > 1:07:39Thank you to Kelly at A&E in London.
1:07:39 > 1:07:41Did an absolutely star job, rushed me in...
1:07:41 > 1:07:43Stitches, look at that, but there you go.
1:07:43 > 1:07:46- Done this morning. - OK.- So I'm only allowed as a peeler.
1:07:46 > 1:07:49So, you just carry on and peel and you'll be all right.
1:07:49 > 1:07:50- Thanks.- Right.
1:07:50 > 1:07:53So, we've got a bit of salt and pepper on the pork fillet.
1:07:53 > 1:07:56I'm oiling the meat, not the pan. I've got a hot non-stick pan here.
1:07:56 > 1:07:59- And the idea is, all we're going to do is seal this off, OK?- Yeah.
1:07:59 > 1:08:02So we roll it in the oil, we lay it away from ourselves
1:08:02 > 1:08:04and so no oil splashes back on us. I get rid of all this,
1:08:04 > 1:08:07wash my hands and I'll be back with you.
1:08:07 > 1:08:09- So the treacle doesn't go on until the last minute?- Exactly.
1:08:09 > 1:08:11If I put it on at the beginning,
1:08:11 > 1:08:14there's a good chance that it can burn, it will turn bitter.
1:08:14 > 1:08:17- I don't want bitter, I want that kind of semi-sweetness that goes with it.- OK, all right.
1:08:17 > 1:08:20OK, so, I've just washed my hands off and the idea is, with the pork,
1:08:20 > 1:08:23I'm not shaking the pan around or anything,
1:08:23 > 1:08:25- I just want it to sear on all of the sides. OK?- OK.
1:08:25 > 1:08:27As you can see, quite minimal oil.
1:08:27 > 1:08:31And we're just going to keep that on the go and turn it and turn it.
1:08:31 > 1:08:33Then I'm going to add a bit of garlic.
1:08:33 > 1:08:35You can get some great pork in the UK now.
1:08:35 > 1:08:37I know you've got it on your restaurant menu, as well.
1:08:37 > 1:08:39Yeah. We've got it on the lunch menu at the moment.
1:08:39 > 1:08:42- It is great pork.- Yeah.- Great Suffolk pork, Wiltshire pork.
1:08:42 > 1:08:45- Well, they do new breeds now, as well.- Yeah.- Rare breeds, bringing those back.
1:08:45 > 1:08:47That fantastic sort of stuff.
1:08:47 > 1:08:50OK, so we just want to get as much colour on this as possible,
1:08:50 > 1:08:52on all of the sides, as I said.
1:08:52 > 1:08:53Then, the addition of garlic.
1:08:53 > 1:08:57Again, if I put the garlic in at the beginning, there's a good chance it could taint it and burn.
1:08:57 > 1:08:59I don't want that to happen at all, OK.
1:08:59 > 1:09:02- We can just say you've got to buy the British pork, as well. - Definitely.
1:09:02 > 1:09:04- Definitely.- Absolutely, definitely.
1:09:04 > 1:09:08- OK, so couple of knobs of butter in there as well.- Yeah.- I'm going to grab myself a spoon.
1:09:08 > 1:09:10And once the butter just starts to melt,
1:09:10 > 1:09:14just start to baste it a bit and turn it ever so slightly.
1:09:14 > 1:09:17As you can see, it's just starting to colour on all sides.
1:09:17 > 1:09:20Now, I can stand here and you could cook it in foaming butter
1:09:20 > 1:09:21- and turn the heat down.- Yeah.
1:09:21 > 1:09:24However, I'm thinking of people at home for this recipe -
1:09:24 > 1:09:277-8 minutes, 200 degrees, cook it through the oven and you want to
1:09:27 > 1:09:31- cook it so it's moist and a slight bit of pinkness in there, as well. - Right.
1:09:31 > 1:09:32So this goes straight into the oven.
1:09:32 > 1:09:36I've got one on the go already, which I'm going to check now.
1:09:36 > 1:09:39By checking it, I know from feeling that now,
1:09:39 > 1:09:42once I've rested up, which will take literally all of 2-3 minutes,
1:09:42 > 1:09:44that that will come out nice and moist.
1:09:44 > 1:09:47At this stage, while I've got this on the heat,
1:09:47 > 1:09:50I'm going to grab some of my black treacle
1:09:50 > 1:09:54- and we just get a good dollop of it, really, James, a spoonful.- Right.
1:09:54 > 1:09:57Just going to turn this oven on. OK, right.
1:09:57 > 1:10:00Then we're going to get ourselves a bit of treacle.
1:10:00 > 1:10:02A bit of black treacle.
1:10:02 > 1:10:04You don't have to overdo it, OK?
1:10:04 > 1:10:06But we want that kind of semi-sweet tartness, as I said.
1:10:06 > 1:10:09Whack that on to the pork. That's all we need.
1:10:09 > 1:10:11I'm just going to get myself a pastry brush.
1:10:11 > 1:10:14Just dampen it and then brush it all over, OK?
1:10:14 > 1:10:17- And let the heat of the pan melt the treacle down.- Yeah.- And roll it.
1:10:17 > 1:10:19Now, this is the resting stage.
1:10:19 > 1:10:21It's really important to rest your meat.
1:10:21 > 1:10:23Meat's a muscle, it goes very, very tense,
1:10:23 > 1:10:26- so you want it to relax, let the juices out and everything else.- OK.
1:10:26 > 1:10:29Now, we'll leave this over here, just to rest through.
1:10:29 > 1:10:32And we're serving it, as I said, with butter beans.
1:10:32 > 1:10:34Now, we've got some dried butter beans,
1:10:34 > 1:10:36they've been soaked overnight in water.
1:10:36 > 1:10:39- All we have to do is just...- These ones here?- Yeah, dried butter beans.
1:10:39 > 1:10:42These ones have been soaked overnight in water.
1:10:42 > 1:10:44We're just going to drain these off.
1:10:44 > 1:10:47- That's cold water?- Yeah.- Straight in there. OK.- That's all it is.
1:10:47 > 1:10:50Now, if people can't get hold of these, you can use the tinned ones.
1:10:50 > 1:10:53You can do, but I'd recommend washing them off quite well,
1:10:53 > 1:10:56- because sometimes they're in that salty brine.- Yeah.
1:10:56 > 1:10:59Now, all we do is straight into pan.
1:10:59 > 1:11:00Quite a hot pan.
1:11:03 > 1:11:06- Cover them in fresh water.- Yeah. - No salt.
1:11:06 > 1:11:08If you add salt, there's a good chance it'll take ages to cook,
1:11:08 > 1:11:11- it'll go horribly hard...- Well, it toughens the skin.- It does. Exactly.
1:11:11 > 1:11:14- And you do that the same with all...?- All pulses.- All beans?
1:11:14 > 1:11:16- Exactly.- No salt.- OK, cool, right.
1:11:16 > 1:11:17So, we've got the apple puree,
1:11:17 > 1:11:20you're cooking that down. Leave that there.
1:11:20 > 1:11:22Now, with the butter beans, they take around 20 minutes to cook.
1:11:22 > 1:11:26We're going to add more flavour to it once they're cooked, as I said, OK?
1:11:26 > 1:11:30So here we go. These ones are already cooked. 20 minutes later, all you do is this.
1:11:30 > 1:11:34Strain off your butter beans, make sure you give them a good shake.
1:11:34 > 1:11:37- OK, then we've got the little mixer on the go there.- Yeah.
1:11:37 > 1:11:40And we're going to start to pulse these together with the addition of some
1:11:40 > 1:11:44white wine vinegar and a little bit of butter and some fresh sea salt.
1:11:44 > 1:11:46I've heard these called lima beans, as well -
1:11:46 > 1:11:48- I think some people call these things.- Lima beans?- Yeah.- OK.
1:11:48 > 1:11:52- It's new to me.- I've heard them called.- Enough for a portion, so that's great.
1:11:52 > 1:11:57For that amount, you want about two teaspoonsful of white wine vinegar
1:11:57 > 1:12:01- and I'd say about that is enough for the butter.- What, that?
1:12:01 > 1:12:03Just calm it down, James. Walk away from the butter.
1:12:03 > 1:12:05- LAUGHTER - Walk away.- Are you sure?- Yeah.
1:12:05 > 1:12:08- Do you want to phone a friend? LAUGHING:- No.
1:12:08 > 1:12:11- What I do want is this, a nice bit of sea salt in there. OK.- Yeah.
1:12:11 > 1:12:13OK, the vinegar adds a wonderful,
1:12:13 > 1:12:16nice tartness that I think works really, really well with the apple.
1:12:16 > 1:12:19So just lightly blend that, so it's not too much of a puree?
1:12:19 > 1:12:22- You want it chunky.- Now tell us about this, then.
1:12:22 > 1:12:25- I haven't seen this before. - Right, so this is Devon cider.
1:12:25 > 1:12:28It's a dry cider, the reason why is because of the sweetness of the apple.
1:12:28 > 1:12:31- I don't want to overcomplicate the recipe.- Right.
1:12:31 > 1:12:33But it's made in the style of champagne.
1:12:33 > 1:12:35So it's got a wonderful tartness to it.
1:12:35 > 1:12:36But you can't call it champagne,
1:12:36 > 1:12:38because it has to come from Champagne.
1:12:38 > 1:12:41Exactly, and this is going to fizz everywhere, there you go.
1:12:41 > 1:12:43Now, I'm making what you call a quick reduction.
1:12:43 > 1:12:46And literally, I'm using a big-surfaced-bottom pan
1:12:46 > 1:12:48so it'll reduce quicker and I'm only going to
1:12:48 > 1:12:51do enough for one, so I'm not overdoing it.
1:12:51 > 1:12:53And we're just going to let that fizz up
1:12:53 > 1:12:56and then literally cook down, almost by half.
1:12:56 > 1:12:57Let it bubble up...
1:12:57 > 1:12:59So, I mean, apart from the restaurant,
1:12:59 > 1:13:03I guess you've got two now? You've got little brasserie sort of thing?
1:13:03 > 1:13:05- Yeah, quite a big brasserie, really. - Yeah?- Yeah.
1:13:05 > 1:13:07We've had that one four years,
1:13:07 > 1:13:12and Tanner's restaurant will be 11 years, believe it or not.
1:13:12 > 1:13:13- 11 years in July.- 11 years?- I know.
1:13:13 > 1:13:16You split that between... Your brother is also cook there, as well?
1:13:16 > 1:13:19Yeah, Chris is my brother, my business partner
1:13:19 > 1:13:21and we both cook at Tanner's a lot
1:13:21 > 1:13:23and I go down to the brasserie, as well.
1:13:23 > 1:13:25I'll probably be there tonight,
1:13:25 > 1:13:27doing a couple of shifts at both places, really, yeah.
1:13:27 > 1:13:30- OK, so the butter beans you want to keep warm, obviously.- Yeah.
1:13:30 > 1:13:32The cider, again, I'm not shaking it or anything.
1:13:32 > 1:13:36Just let it, let it, let it reduce down and it's starting to bubble up.
1:13:36 > 1:13:40At this stage, we're going to grab a bit of stock.
1:13:40 > 1:13:42Now that's your little apple sauce...
1:13:42 > 1:13:45Now, we're talking simple ingredients here, there's not a lot going on -
1:13:45 > 1:13:47- that's ethos of the book you're writing, isn't it?- Yeah.
1:13:47 > 1:13:50Thanks for mentioning that, James, a great little thing there.
1:13:50 > 1:13:54I've got a new book coming out, which is out in September.
1:13:54 > 1:13:56It's called James Tanner Takes Five,
1:13:56 > 1:14:00so 100 recipes, five ingredients, really simple.
1:14:00 > 1:14:03But I've really put my heart and soul into it.
1:14:03 > 1:14:08- Pastry, patisserie, fish, a lot of vegetarian, a lot of meat.- Yeah?
1:14:08 > 1:14:11- Stuff for the home cook.- OK, OK. - Where did you put that apple puree?
1:14:11 > 1:14:13- It's there.- Thanks.
1:14:13 > 1:14:15You have your uses. OK, all right.
1:14:15 > 1:14:18- In there with the diced apple. - Yeah.- OK.
1:14:18 > 1:14:20And then in with a bit of the puree.
1:14:20 > 1:14:22- Now we use Bramley apple for the puree...- Exactly.
1:14:22 > 1:14:25- But obviously diced apple...- Yeah, so you can use a Braeburn or a Cox.
1:14:25 > 1:14:26Braeburn or a Cox.
1:14:26 > 1:14:28And the idea of this is, you mix the two -
1:14:28 > 1:14:30you want the tartness from the Bramley...
1:14:30 > 1:14:32Can you put a couple of knobs of butter in?
1:14:32 > 1:14:34We're just going to monte it up.
1:14:34 > 1:14:37When I say "monte it up", it just adds a gloss, basically. OK, right.
1:14:37 > 1:14:40Now, onto the pork. This is rested.
1:14:40 > 1:14:41I'll sort out your sauce, yeah.
1:14:41 > 1:14:44OK, now, I'm just using my fingers. I've got clean hands, obviously.
1:14:44 > 1:14:46We are just rolling it around in what's left
1:14:46 > 1:14:50there from the treacle, so it's nice and glossy, nice and rich and sticky.
1:14:50 > 1:14:52I've also seen game used doing this.
1:14:52 > 1:14:55- Partridge, some people use that, as well.- You can do it, yeah.
1:14:55 > 1:14:58- And some people use a little bit of honey in vinegar, like Jerez.- Yeah.
1:14:58 > 1:15:01Sherry vinegar, at the end. OK. So we get the butter beans...
1:15:02 > 1:15:04Some of them in the middle...
1:15:04 > 1:15:06These go a long way, as well.
1:15:06 > 1:15:08And by adding different flavours... Yes, I could put herbs
1:15:08 > 1:15:12in there now and everything, but you're fine with this, you don't want over-complicate the flavours.
1:15:12 > 1:15:16With regard to the pork, it's still got the moisture in there.
1:15:16 > 1:15:18- It's just slightly off-pink, this is how we want it.- Yeah.
1:15:18 > 1:15:21- And I'm just going to slice that... - The thing is with that,
1:15:21 > 1:15:24- you've got to get the really good pork.- Top-quality reared pork
1:15:24 > 1:15:26all the way for this. OK.
1:15:26 > 1:15:29- This is actually quite sharp, isn't it...- That's the idea,
1:15:29 > 1:15:31- because the sweetness is there.- OK.
1:15:31 > 1:15:33Right, now, with this, we're just going to grab
1:15:33 > 1:15:37the pieces of pork, lay them out across the butter beans.
1:15:37 > 1:15:41- You could serve this now, with maybe some kale. That'd be lovely. - LAUGHTER
1:15:41 > 1:15:44- Sounds delicious! - Bit of spinach, that kind of thing.
1:15:44 > 1:15:46You know, large leaf? That'd be nice.
1:15:46 > 1:15:48Anyway, you just give it a good...
1:15:48 > 1:15:50Get the nice chunky pieces of apple.
1:15:50 > 1:15:54- Yeah.- Over and around, a little bit of the pan jus.
1:15:56 > 1:15:59And really, James, that's it. That's my treacle-glazed fillet of pork,
1:15:59 > 1:16:03crushed butter beans and Devon cider apple sauce.
1:16:03 > 1:16:05"Tweacle". Look at that, "tweacle".
1:16:11 > 1:16:13I have to say, that sauce has that nice sharpness...
1:16:13 > 1:16:15Definitely, it's that Champagne style..
1:16:15 > 1:16:18You're about to try it, have a seat and then dive in, Chris.
1:16:18 > 1:16:20Tell us what you think of that one.
1:16:20 > 1:16:22Something that you would attempt at home?
1:16:22 > 1:16:24You're a bit of a keen cook, as well?
1:16:24 > 1:16:27- It wouldn't be something I'd attempt at home, I'd eat it.- Right.
1:16:27 > 1:16:29But I love pork, I love crackling
1:16:29 > 1:16:32and I love the idea of the black treacle.
1:16:32 > 1:16:34Exactly, get it all together,
1:16:34 > 1:16:37so you get the smoothness of the butter beans, a little bit of vinegar in there.
1:16:37 > 1:16:39- I pass it on now, don't I? - Yeah, that's it.
1:16:39 > 1:16:42Claire's waiting at the end, she's had nothing to eat all morning!
1:16:42 > 1:16:46Like you say, you can mix and match. You don't have to use pork. Chicken it'd work well with...?
1:16:46 > 1:16:50Chicken, it would. Later, obviously, when lamb comes in a bit more as well.
1:16:50 > 1:16:52Lamb with butter beans, a bit of Jerez in there, or some sherry
1:16:52 > 1:16:56and honey, if you didn't want to go the treacle route, that'll work beautifully.
1:16:56 > 1:17:00- Delicious.- There you go.- It's amazing.- What do you reckon?
1:17:00 > 1:17:03- Absolutely delicious, yeah.- It is nice, yeah. What you reckon?
1:17:03 > 1:17:08- There's a nice little sharpness with that sauce, as well.- Yes, it's really good, yep.
1:17:11 > 1:17:12Tasty stuff there, James.
1:17:12 > 1:17:16Now, when actress Emilia Fox faced her food heaven or dreaded food hell,
1:17:16 > 1:17:19she didn't want to see monkfish on the menu.
1:17:19 > 1:17:22She was pleading for potatoes, but which one did she get?
1:17:22 > 1:17:23Let's find out.
1:17:23 > 1:17:27Right, it's time to find out whether Emilia will be facing food heaven or food hell.
1:17:27 > 1:17:29Everyone here in the studio's made their minds up.
1:17:29 > 1:17:33Just to remind you, Emilia, food heaven would be these fellows here -
1:17:33 > 1:17:37baked potato, turned into another one of your favourite things, the cottage pie.
1:17:37 > 1:17:39- Yes.- Yes.- Do I have to cook it?
1:17:39 > 1:17:42- I'm a bit worried I'm in front of all this here!- Yes.
1:17:42 > 1:17:45This is an oven, these are pans.
1:17:45 > 1:17:47Alternatively, it could be over here - monkfish!
1:17:47 > 1:17:50We've got huge piece of monkfish here,
1:17:50 > 1:17:53could be transformed into a curry with a little bit of kick in there,
1:17:53 > 1:17:55so it's great for this time of year,
1:17:55 > 1:17:59with some simple jasmine rice infused with lemon grass.
1:17:59 > 1:18:03How do you think these lot decided? We know what everybody home wanted, 2-1.
1:18:03 > 1:18:05How do think these lot have decided?
1:18:05 > 1:18:08I've got a feeling that it's going to be the monkfish,
1:18:08 > 1:18:11- just for comedy value, but... Is that right?- You'd be right, as well.
1:18:11 > 1:18:15You'd be right, as well - it is, it is, I'm afraid.
1:18:15 > 1:18:17They've gone for the old monkfish.
1:18:17 > 1:18:19There we go. We'll lose this out of the way.
1:18:19 > 1:18:21Now, what we're going to do...
1:18:21 > 1:18:24This dish is cooked from start to finish in real time.
1:18:24 > 1:18:27I'm going to get the boys here to chop up... Over here we've got
1:18:27 > 1:18:31these little Thai shallots, some garlic, little bit of chilli.
1:18:31 > 1:18:35We've got some ginger, which I want peeled and then grated, please, boys.
1:18:35 > 1:18:37All individual, chopped chestnuts, all ready,
1:18:37 > 1:18:39so it's all ready to rock and roll.
1:18:39 > 1:18:42A little bit of coconut milk I'm going to grab here and warm this up.
1:18:42 > 1:18:44I'm just in the way in the kitchen...
1:18:44 > 1:18:48- Don't worry, you can wash up afterwards.- OK, I'm good at that!
1:18:48 > 1:18:51- There you go...- I can eat a baked potato back here.- Right.
1:18:51 > 1:18:53Yeah, you could do, yeah! HE LAUGHS
1:18:53 > 1:18:55- Now, you've got to help me now. - Right.
1:18:55 > 1:18:57- Over here, we've got the coconut milk.- Right.
1:18:57 > 1:19:00We're just going to warm this up. Now, I'm only doing this for speed.
1:19:00 > 1:19:03You've obviously got more time at home.
1:19:03 > 1:19:07This can be taking a little bit longer to cook once it's in the pan.
1:19:07 > 1:19:08Now, our monkfish.
1:19:08 > 1:19:11We need to get our monkfish here. 60% of waste on a monkfish.
1:19:11 > 1:19:14- Huge great head, called an anglerfish.- Right, so it's useless?- It's useless?
1:19:14 > 1:19:17It's not useless! This is a delicious fish.
1:19:17 > 1:19:21They're absolutely delicious. And they used to use this as scampi.
1:19:21 > 1:19:26Way back until Nathan and them lot decided it was an amazing fish to use -
1:19:26 > 1:19:29now it's become more expensive than cod, hasn't it?
1:19:29 > 1:19:32It's very expensive now. But they used to give it away.
1:19:32 > 1:19:36It's called anglerfish so you've got two fillets on it, but a massive great head.
1:19:36 > 1:19:41- The head's huge, with huge teeth. - You're not making it sound very appealing.
1:19:41 > 1:19:43Well, the head's gone now!
1:19:43 > 1:19:45Literally, all we do is take this off
1:19:45 > 1:19:48and the great thing about monkfish is that it's just got that central bone.
1:19:48 > 1:19:50- that's it, there's no other bones in there.- Useless.
1:19:50 > 1:19:52That bit is, yeah.
1:19:52 > 1:19:54But then when we take the little membrane off, here,
1:19:54 > 1:19:57you just insert your finger underneath, you need to remove
1:19:57 > 1:20:01this membrane, otherwise it toughens up the minute I cook it.
1:20:01 > 1:20:04- It's quite tough already, though, isn't it?- This won't be, no.
1:20:04 > 1:20:08- This will be... Trust me, the way that you do this, it is delicious.- OK.
1:20:10 > 1:20:12Sorry?
1:20:12 > 1:20:16- Can you not make a lovely fish stew with all the bones and stuff? - You can do, if you want them.
1:20:16 > 1:20:19You can go round and pick them out afterwards, Brian, if you want.
1:20:19 > 1:20:21But you could do, you could make... You could freeze them
1:20:21 > 1:20:24if you've got enough. But the idea's just to make plenty of it.
1:20:24 > 1:20:27But we're just going to cut these up into nuggets.
1:20:27 > 1:20:30This is where it's brilliant, this fish, you can actually
1:20:30 > 1:20:34deep-fry it, you can saute it, you can char-grill it, a bit like meat, can't you?
1:20:34 > 1:20:36Yeah, you can use the baby tails, as well, sometimes.
1:20:36 > 1:20:39But when they catch them... They're not supposed to catch them,
1:20:39 > 1:20:40but they're just...
1:20:40 > 1:20:44I think it's by-catch... I mean they catch them, yeah... You might as well use them.
1:20:44 > 1:20:49- It is meant to be stirred or something?- No, that's it. That can be just left.
1:20:49 > 1:20:52- If you want to stir it, Emilia, I'll give you a spoon. - Yeah.- There you go.
1:20:52 > 1:20:55- If it makes you feel happy.- Thanks.
1:20:55 > 1:20:58Hot wok. Really hot wok now, little bit of oil.
1:20:58 > 1:21:02We're going to pop our monkfish straight in this really hot wok.
1:21:02 > 1:21:05Now, you need to get a bit of colour in there, that's the key to this.
1:21:05 > 1:21:07- Colour?- Colour.
1:21:07 > 1:21:08- Make sure it's nicely coloured. - Right.
1:21:08 > 1:21:12And you get that really, really hot and little bit of oil.
1:21:12 > 1:21:15You don't want too much oil, because you don't want to make this stew greasy,
1:21:15 > 1:21:17so we just take a little bit of oil.
1:21:17 > 1:21:20And then, what I'm going to do, take some of this...
1:21:20 > 1:21:22This is sweet basil.
1:21:22 > 1:21:26- Do you like basil?- Yeah, I love basil.- Right. Just smell that.
1:21:26 > 1:21:28Just rub the leaves and smell that.
1:21:28 > 1:21:31- Mmm!- It's almost...- It smells really different.- Totally different.
1:21:31 > 1:21:33It's like there's holy basil, there's Thai basil,
1:21:33 > 1:21:36- it's almost got a minty flavour to it.- Yeah.
1:21:36 > 1:21:39But it lends itself really good with curries,
1:21:39 > 1:21:41particularly oriental curries, like this.
1:21:41 > 1:21:43Where do you get it, then?
1:21:43 > 1:21:48You can get it from some supermarkets, they'll sell it.
1:21:48 > 1:21:51The more chefs are using it, the more stuff is becoming available.
1:21:51 > 1:21:53We've got the root of the coriander here,
1:21:53 > 1:21:55which I'm going to take, as well.
1:21:55 > 1:21:56You must use the root of the coriander,
1:21:56 > 1:21:59there's loads of flavour in there.
1:21:59 > 1:22:02- So do you reckon you can learn to cook late?- I think so, yeah.
1:22:02 > 1:22:07- Really well? At my age...- Yeah... - ..and stage of the game?
1:22:07 > 1:22:09He's laughing!
1:22:09 > 1:22:11Yeah, you can teach people to cook at any age.
1:22:11 > 1:22:16- Now I have the secrets and MasterChef inside me. - Yeah, there you go, probably, yeah.
1:22:16 > 1:22:18- So, literally, with this rice, now...- OK.
1:22:18 > 1:22:21- Jasmine rice, you basically just put water in it...- Mm-hm.
1:22:21 > 1:22:24Turn that off. Put water on it, cold water,
1:22:24 > 1:22:27in goes the rice and then we take some lemon grass, which we've got here.
1:22:28 > 1:22:31There you go... And just bat this out.
1:22:31 > 1:22:35Just infuses... And use that to stir your rice.
1:22:35 > 1:22:39Lid on, leave it and it'll cook.
1:22:39 > 1:22:42- Don't need to stir it. And the water absorbs in there.- All right.
1:22:42 > 1:22:45Right, over here with our curry, what we're going to do now
1:22:45 > 1:22:47is grab our ginger, that can go straight in.
1:22:47 > 1:22:51We've got our garlic and chilli. That can go in.
1:22:51 > 1:22:52Our lemon grass.
1:22:52 > 1:22:54Now what I do with this, really, with the lemon grass,
1:22:54 > 1:22:56you got a little root on the end of it,
1:22:56 > 1:22:59and lemon grass has got an amazing sort of flavour.
1:23:26 > 1:23:30In we go with our coconut milk.
1:23:30 > 1:23:33That can go in and we just gently cook this now.
1:23:33 > 1:23:34And this will take, literally,
1:23:34 > 1:23:39about three minutes to cook, no more than that.
1:23:39 > 1:23:40That's that one.
1:23:40 > 1:23:43Over here, those water chestnuts we'll put in in a minute.
1:23:43 > 1:23:46We're going to take a little bit of this oil. Juice of a lime.
1:23:46 > 1:23:49You are very quiet over there, boys. You're worrying me.
1:23:49 > 1:23:52- We're learning.- You worry me!
1:23:52 > 1:23:56I'm going to squeeze it. Did you want me to squeeze it?
1:23:56 > 1:23:57Yes, please, yeah.
1:23:58 > 1:24:01- Here's a squeezier one.- You know how to get more juice out of lime?
1:24:01 > 1:24:05- Microwave. Eight seconds. - Oh, all right.- There you go.
1:24:05 > 1:24:08- Can you burn them? - Or squeeze harder.
1:24:08 > 1:24:10That's enough. That's all I need.
1:24:10 > 1:24:12I'm going to put the rest in the curry.
1:24:12 > 1:24:16- I'm going to make a little pesto-ey thing here...- Yeah.
1:24:16 > 1:24:18..which is just blitzed.
1:24:18 > 1:24:20Just a touch of that.
1:24:20 > 1:24:22Just to go with it, we're going to put...
1:24:22 > 1:24:26You can then blitz it up a little bit more, boys, nice and fine.
1:24:26 > 1:24:29- And it's all right if it's boiling like that?- Yeah.
1:24:31 > 1:24:32- OK.- Is that all right?- Yeah.
1:24:32 > 1:24:34Little bit of this coriander
1:24:34 > 1:24:38and then obviously we've got this sweet basil
1:24:38 > 1:24:40which goes in there, as well,
1:24:40 > 1:24:42and you can just start to stir this lot together.
1:24:42 > 1:24:44Here you go.
1:24:44 > 1:24:47And no seasoning in here. That's the key to it.
1:24:47 > 1:24:51- No need to use salt and pepper.- Why? - Because what they use is this stuff.
1:24:52 > 1:24:54- Soya sauce.- No, this is... - Fish sauce?
1:24:54 > 1:24:57Fish sauce. Now, there's several different types.
1:24:57 > 1:24:59There's either shrimp or squid.
1:24:59 > 1:25:01Which one do I go for?
1:25:01 > 1:25:05- It's written on the label - squid. - OK.
1:25:05 > 1:25:09You put a little bit of this in. This is the salt part of it.
1:25:09 > 1:25:11But if you smell it, it smells horrific.
1:25:12 > 1:25:15- Not good, is it?- Revolting!
1:25:15 > 1:25:20Why put that in it? I don't want it in there. Get it out!
1:25:20 > 1:25:23But it's gone in there. It's not the most pleasant.
1:25:23 > 1:25:26You're really determined to send me to hell, aren't you?
1:25:26 > 1:25:28It's not the most pleasant thing in the world,
1:25:28 > 1:25:30- but it does make it taste good. - It's lovely.
1:25:30 > 1:25:32You wouldn't really taste it on its own,
1:25:32 > 1:25:35but mixed together with curries and stuff like that, it is very good.
1:25:37 > 1:25:39I don't feel good about this.
1:25:39 > 1:25:41Do you know why they call them anger fish?
1:25:41 > 1:25:44- Angler fish, the monk fish? - Anglia fish?- Anglia.
1:25:44 > 1:25:48- Speak English properly. - Angler.- Angler fish.
1:25:48 > 1:25:50Because, actually,
1:25:50 > 1:25:53they've got two little fishy rods behind the head which they do that.
1:25:53 > 1:25:57The fish are attracted and they think it's a bite,
1:25:57 > 1:25:59so they go like that and it goes...
1:25:59 > 1:26:02LAUGHTER
1:26:04 > 1:26:07You should do the new series of Life or something like that.
1:26:07 > 1:26:10I've never seen someone act like a monkfish before.
1:26:10 > 1:26:13You could take over Attenborough.
1:26:13 > 1:26:15Yeah, they call them monkfish.
1:26:15 > 1:26:18Why they call them a monkfish? Doesn't look like a monk.
1:26:20 > 1:26:23I know it's got two little fishing rods over their heads.
1:26:23 > 1:26:25Can you do other fish, as well?
1:26:25 > 1:26:28- Yes.- Which ones?- This one.
1:26:28 > 1:26:30Let's go. Fish charades, this is.
1:26:32 > 1:26:35- Which fish is?- Goldfish.
1:26:35 > 1:26:37See, he knows! Well done!
1:26:37 > 1:26:39He knows, you see.
1:26:41 > 1:26:44I can't believe I'm doing this.
1:26:44 > 1:26:47The start of 2010, the whole programme's going wrong already.
1:26:47 > 1:26:50You burned it.
1:26:50 > 1:26:53Right, and then you just put some of this in and this will turn it green.
1:26:53 > 1:26:57- Right.- And then all we do now...
1:26:57 > 1:26:59I thought that's what you meant by colour, but you didn't?
1:26:59 > 1:27:02You can have it white, but we're just taking a little
1:27:02 > 1:27:06bit of this puree and it'll turn it green and we just lift this out now.
1:27:08 > 1:27:11You can serve that with the rice.
1:27:11 > 1:27:14- Smells fantastic.- Lovely.
1:27:14 > 1:27:17- Go on, Amelia, work with me here. - Yeah, no, I'm...
1:27:17 > 1:27:21It tastes better than the fish sauce smells, trust me.
1:27:23 > 1:27:27- Shall I turn this off? - Yeah, if you want to. There you go.
1:27:27 > 1:27:28There you go.
1:27:28 > 1:27:33Little bit of that on the side and there you have your monkfish curry.
1:27:33 > 1:27:35It was very impressively made.
1:27:35 > 1:27:38Tell us what you think. I've got a few more.
1:27:40 > 1:27:43- What do you reckon? - I can feel the tension.- It's lovely.
1:27:43 > 1:27:46They're just going to dive in. If you don't eat it, they'll dive in.
1:27:46 > 1:27:48OK, no, I'm going to go first.
1:27:48 > 1:27:50- You might want to cut a little bit off.- Yeah.
1:27:52 > 1:27:54What do you reckon?
1:27:54 > 1:27:56- It's not that bad.- Mmm!
1:27:56 > 1:27:59There, you see, it's all right.
1:27:59 > 1:28:01Bless you.
1:28:01 > 1:28:05- 2010 is monkfish year.- Exactly, and three chefs in your kitchen.
1:28:05 > 1:28:07- That's all you need.- Lucky me.
1:28:07 > 1:28:10But at least you can play a charades game afterwards
1:28:10 > 1:28:12with him round at your house.
1:28:12 > 1:28:13Tell us what you think of that.
1:28:13 > 1:28:17- Dive into that, guys.- Thank you.
1:28:17 > 1:28:20There you go. I'm just left with the bottle.
1:28:20 > 1:28:24- No, it's all right, you can have it. - You can have some of mine.
1:28:24 > 1:28:27Other fish you can use, you can use prawns, salmon, chicken.
1:28:27 > 1:28:31Duck works very well. It's not just about fish.
1:28:31 > 1:28:34- Happy with that?- I'm going to try it. You've inspired me.
1:28:37 > 1:28:40That curry is certainly worth a try,
1:28:40 > 1:28:42as is Gennaro's game of fish charades.
1:28:42 > 1:28:45I'm afraid that's all we've got time for for today's Best Bites.
1:28:45 > 1:28:48If you'd like to try to cook any of the mouthwatering food you've seen
1:28:48 > 1:28:49on today's programme,
1:28:49 > 1:28:51you can find all the studio recipes on our website.
1:28:51 > 1:28:54Just go to bbc.co.uk/recipes.
1:28:54 > 1:28:57There are loads of delicious dishes on there for you to choose from,
1:28:57 > 1:29:00so get cooking, have a great week, and I'll see you very soon.
1:29:00 > 1:29:02Bye for now.