0:00:02 > 0:00:05Good morning. Today's show is bursting with fantastic food and flavour.
0:00:05 > 0:00:06You won't want to go anywhere, trust me.
0:00:06 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:29 > 0:00:30Welcome to the show.
0:00:30 > 0:00:34We've got talented chefs treating us to some seriously good food.
0:00:34 > 0:00:38It's all finished off with a sweet sugar-coating of celebrity guests, too.
0:00:38 > 0:00:40Coming up on today's show...
0:00:40 > 0:00:42Glynn Purnell treats us to be brilliant dish of
0:00:42 > 0:00:44brill served with scorched lettuce.
0:00:44 > 0:00:48Catherine Fulvio is serving pistachio-crusted lamb cutlet
0:00:48 > 0:00:50with orange-roasted root veg.
0:00:50 > 0:00:54And she finishes the dish with a tasty fig and olive tapenade.
0:00:54 > 0:00:56Martin Morales is turning up the heat with his
0:00:56 > 0:00:58Peruvian beef stir-fry.
0:00:58 > 0:01:01He marinades the beef before searing it in a hot pan along
0:01:01 > 0:01:04with some onions, tomatoes and chilli.
0:01:04 > 0:01:07And Pauline Quirke faces her Food Heaven or Food Hell.
0:01:07 > 0:01:10Will she get her Food Heaven - a lamb madras curry with chapatis?
0:01:10 > 0:01:13Or will she get her dreaded Food Hell, pasta with squid
0:01:13 > 0:01:15and an oven-roasted tomato sauce?
0:01:15 > 0:01:18You can find out what she gets to eat at the end of the show.
0:01:18 > 0:01:20But first, what could be better than freshly-made crumpets
0:01:20 > 0:01:22on a Sunday morning?
0:01:22 > 0:01:25Well, Marcus Wareing is here and he's serving just that.
0:01:25 > 0:01:26Enjoy this one.
0:01:26 > 0:01:28After working under the Roux brothers at Le Gavroche,
0:01:28 > 0:01:31he worked for Gordon Ramsay at the Aubergine in London.
0:01:31 > 0:01:3414 years later he's now running both the Savoy Grill
0:01:34 > 0:01:36and Petrus for Gordon.
0:01:36 > 0:01:39Both of which have Michelin stars. Petrus has two.
0:01:39 > 0:01:42And he's very, very happy. He's still got the grin on his face.
0:01:42 > 0:01:44- Congratulations, first of all. - Thank you.
0:01:44 > 0:01:47- I know that you work incredibly hard and well-deserved.- Thank you.
0:01:47 > 0:01:49It is, of course, Marcus Wareing. Now, what are we cooking?
0:01:49 > 0:01:52- Well, today, home-made crumpets.- Home-made crumpets.
0:01:52 > 0:01:53Very, very, very simple.
0:01:53 > 0:01:56Now, we're going to be serving those with a little duck egg,
0:01:56 > 0:01:57bacon and some mushrooms.
0:01:57 > 0:02:00- First of all, what we're going to do is make our batter.- OK.
0:02:00 > 0:02:02- It's very simple.- Yep.
0:02:02 > 0:02:05Fresh yeast and a little bit of warm water, salt and plain flour.
0:02:05 > 0:02:08- Yep, lovely.- What we are going to do is just basically...
0:02:08 > 0:02:12Now, fresh yeast, where can people get fresh yeast from nowadays?
0:02:12 > 0:02:14- Most people buy the dried stuff, don't they?- Yeah, they do.
0:02:14 > 0:02:19You can get them from good delis and also from your milkman.
0:02:19 > 0:02:22The thing is, there's no problem with using powdered, you know,
0:02:22 > 0:02:24whatever you can buy from the supermarket.
0:02:24 > 0:02:27I think as long as you just treat it right and crumpets are good fun.
0:02:27 > 0:02:30- It's really simple, good fun. - The difference between fresh yeast
0:02:30 > 0:02:33- and dried - it might take a little bit longer.- Yeah, it might do.
0:02:33 > 0:02:35You might just need a little bit more. So flour straight in.
0:02:35 > 0:02:37There you go. A pinch of salt.
0:02:37 > 0:02:41The salt is going to activate the yeast, the warm water as well.
0:02:41 > 0:02:43That's going to help it to rise and aerate.
0:02:43 > 0:02:45What we're looking for when we're making the crumpets
0:02:45 > 0:02:48is these little holes, little aeration holes that come through.
0:02:48 > 0:02:51Crumpets have been around for years, haven't they?
0:02:51 > 0:02:53I think 1670, or something like that, they were actually invented.
0:02:53 > 0:02:55Normally as, like, a little cake.
0:02:55 > 0:02:58- So easy to make yourselves. - They are. This is just good fun.
0:02:58 > 0:03:01This is a really good Saturday/ Sunday morning...
0:03:01 > 0:03:03You want to do this with the kids. They can get on and do this.
0:03:03 > 0:03:06- Make a batter and go back to bed! - Yeah!- Let it rise up.
0:03:06 > 0:03:08- Exactly. So that is it.- OK. - Mixed up.
0:03:08 > 0:03:11Then what we do, we leave it to rest?
0:03:11 > 0:03:13- You can leave that to rest.- OK.
0:03:13 > 0:03:16Clingfilm, give it about an hour in a warm place whilst you get
0:03:16 > 0:03:18everything else ready, or whatever you're going to do. This is it.
0:03:18 > 0:03:20- I'll get you a spoon for that.- Yep.
0:03:20 > 0:03:23What I've got is... As you can see as you just pull back the top,
0:03:23 > 0:03:27you can see how aerated it's become and how elasticated.
0:03:27 > 0:03:29That's just the yeast and the flour all working together.
0:03:29 > 0:03:32What you mustn't do at this stage is start beating it together.
0:03:32 > 0:03:34You don't need to because you're going to knock all the air
0:03:34 > 0:03:37and it's going to deflate. A very lightly warm pan.
0:03:37 > 0:03:39It doesn't need to be hot either.
0:03:39 > 0:03:40I'm going to use a ring.
0:03:40 > 0:03:43- What I'm going to do is oil the ring very, very lightly.- Serious chef.
0:03:43 > 0:03:46Look at that, hands in. What have you put in there?
0:03:46 > 0:03:48It's just normal vegetable oil.
0:03:48 > 0:03:51You don't want an olive oil because you don't want any flavours.
0:03:51 > 0:03:53- OK.- You want to keep it nice and plain.
0:03:53 > 0:03:56Just take your batter and, like I said, I'm using a ring.
0:03:56 > 0:03:59You don't need to, you can just put these in individually.
0:03:59 > 0:04:01Almost like little drop scones.
0:04:01 > 0:04:03- Little pikelet, I think they call them.- Pikelets.
0:04:03 > 0:04:05As a chef, you know what we're like.
0:04:05 > 0:04:09- We use all these rings.- Piclets or pikelets, it depends where you come from in the country.- Exactly.
0:04:09 > 0:04:11- What you can do...- Yep.
0:04:11 > 0:04:13You can just leave that is to colour for a couple of minutes,
0:04:13 > 0:04:15maybe a minute. And, as you can see,
0:04:15 > 0:04:17as it starts to cook, all the holes will start to form.
0:04:17 > 0:04:20- Then we're just going to put that into the oven.- OK, right.
0:04:20 > 0:04:22That's going to cook for about five, six, seven minutes.
0:04:22 > 0:04:25- What else have they got?- OK, some bacon, which you can start cutting.
0:04:25 > 0:04:27I knew I'd have to do something.
0:04:27 > 0:04:29- Some lardons.- Lardons, yeah?
0:04:29 > 0:04:33Yeah. What I've got is just nice chunky lardons.
0:04:33 > 0:04:35OK, what I've got here...
0:04:35 > 0:04:38I'm just using normal...
0:04:38 > 0:04:41- button mushrooms.- Yeah. - You don't need anything special.
0:04:41 > 0:04:45This is just a really great bacon, mushrooms, parsley.
0:04:45 > 0:04:47You can do whatever you want. You can use mushrooms.
0:04:47 > 0:04:51You can use sausages if you wanted to incorporate sausages with it.
0:04:51 > 0:04:54- Obviously, bacon.- But is this where your food's going now?
0:04:54 > 0:04:58- It seems to me as if everything is just simplicity, simplicity.- Yep.
0:04:58 > 0:05:02I think the key for a lot of chefs and I think everybody at home...
0:05:02 > 0:05:05Everybody is looking for great ingredients and everyone wanting
0:05:05 > 0:05:07to spend time buying great ingredients
0:05:07 > 0:05:09and doing very little with them.
0:05:09 > 0:05:12At the end of the day, good ingredients will talk for themselves.
0:05:12 > 0:05:14That's your big thing, the quality of the ingredients.
0:05:14 > 0:05:17- Is that what you're writing about in your book as well?- That's right.
0:05:17 > 0:05:21It's just great, simple recipes with a twist of how to cook them.
0:05:21 > 0:05:23It's called How To Cook The Perfect...
0:05:23 > 0:05:26What I want to do is get all the information and put it into the book
0:05:26 > 0:05:29so that people can get the understanding of why
0:05:29 > 0:05:32the holes appear, why we do certain things and answering the questions.
0:05:32 > 0:05:34So basically that's had a couple of minutes.
0:05:34 > 0:05:36- We're just going to place that into the oven.- OK.
0:05:37 > 0:05:40I think the book is more about teaching people a little bit
0:05:40 > 0:05:43more detail out of simple recipes.
0:05:43 > 0:05:46That oven's gone in at 400 Fahrenheit, about 200 centigrade.
0:05:46 > 0:05:48- Gas four, or something like that. - Exactly that.
0:05:48 > 0:05:51- So bacon in there, James. - OK, there we go.
0:05:51 > 0:05:54I suppose that's where the Italians get a lot of their influence from, isn't it?
0:05:54 > 0:05:57The really quality ingredients. Isn't it, Theo?
0:05:57 > 0:06:00You have to do so little to it, if you get really good ingredients.
0:06:00 > 0:06:03- OK?- Yep.- So the bacon's gone in there.- The bacon's in.
0:06:03 > 0:06:05And a little veg oil.
0:06:05 > 0:06:09- I'm going to very lightly fry this beautiful duck egg.- Right.
0:06:09 > 0:06:12In fact, if you could just chop me...
0:06:12 > 0:06:15- Chop some parsley.- Some parsley there, that'd be great.
0:06:15 > 0:06:19So duck eggs, chefs are really into duck eggs, aren't they?
0:06:19 > 0:06:22They are. They are very accessible now.
0:06:22 > 0:06:25You can find them in supermarkets. They are getting very popular.
0:06:25 > 0:06:27Farmers' markets always do duck eggs.
0:06:27 > 0:06:29Basically, the reason why I'm using the duck egg is because
0:06:29 > 0:06:32I want the large yolk, because I want the yolk to become the sauce.
0:06:32 > 0:06:36What I'm going to do is let that fry very, very lightly.
0:06:36 > 0:06:39I'm not going to colour the yolk, I'm not going to put any fat on,
0:06:39 > 0:06:42- or turn it over, like they do for...- Sunny side up.
0:06:42 > 0:06:44Yeah, that's what I was looking for.
0:06:44 > 0:06:47- They are also better for us, aren't they?- Oh, they're great.
0:06:47 > 0:06:49- Look at the size of the yolk. - It's beautiful.
0:06:49 > 0:06:53We're just going to put our mushrooms into there first.
0:06:53 > 0:06:54Put them in together.
0:06:56 > 0:07:00- Do you want this finely chopped, or what?- Yes, please.
0:07:00 > 0:07:02A little salt and pepper.
0:07:03 > 0:07:05OK.
0:07:07 > 0:07:11- So you're frying these on a decent heat.- Just a medium heat.
0:07:11 > 0:07:14- Yep.- You can get more colour if you wanted to in the...
0:07:14 > 0:07:18If people can't get a chunk of bacon like that, what do they use?
0:07:18 > 0:07:21- A little bit of streaky bacon, something like that.- Maybe some ham.
0:07:21 > 0:07:24- Ham would be fantastic.- Yeah. - Some gammon.
0:07:24 > 0:07:27- OK, so I'll leave that there for you.- Yep.
0:07:27 > 0:07:29What you've done is just cook that, turn it out the ring
0:07:29 > 0:07:31- and cook it on the other side.- Yep.
0:07:31 > 0:07:34What you can do is pre-prepare them and get them ready the day before.
0:07:34 > 0:07:37Then all you've got to do is warm them in the oven or toast them.
0:07:37 > 0:07:39Smells delicious, I have to say.
0:07:39 > 0:07:40OK, we'll just turn that down.
0:07:40 > 0:07:42Got a little bit of colour onto those.
0:07:42 > 0:07:45What I'm going to do because I don't want all of the excess white
0:07:45 > 0:07:49I'm going to take a cutter and just cut out the egg.
0:07:49 > 0:07:51There's a little knife for that.
0:07:56 > 0:07:57Like so. That's it.
0:07:58 > 0:08:02- There you go.- Parsley into there.- A nice bit of parsley.
0:08:02 > 0:08:04There you go.
0:08:04 > 0:08:06- Fantastic.- Now, you've got one quite unusual ingredient
0:08:06 > 0:08:09going in there at the last minute, this stuff.
0:08:09 > 0:08:10A little bit of red wine vinegar.
0:08:12 > 0:08:14Because this, believe it or not, is a very rich egg -
0:08:14 > 0:08:16very, very rich. What I wanted to do with vinegar,
0:08:16 > 0:08:19almost like lemon with fish, is give it a little bit of cut
0:08:19 > 0:08:22and just cut through the richness of the whole dish.
0:08:23 > 0:08:27- OK. That's basically it, James. - Lovely.- We want to take our egg.
0:08:27 > 0:08:30- So simple. Look at that.- Yep.
0:08:30 > 0:08:33- Be careful at this stage you don't drop it.- Yep.
0:08:33 > 0:08:34This is the type of thing...
0:08:34 > 0:08:38Not in Petrus, but you serve it in another restaurant in the Savoy, don't you?
0:08:38 > 0:08:41Yeah, there's a little restaurant just above Petrus called Banquette.
0:08:41 > 0:08:43- It's a little diner, easy eating. - Right.
0:08:43 > 0:08:47It's the sort of thing that we do there for brunches.
0:08:47 > 0:08:50- Basically, you can smell the vinegar coming out.- It smells delicious.
0:08:50 > 0:08:54It is lovely. Unusual putting that vinegar in but I guess it will work
0:08:54 > 0:08:57with the richness of the egg, because it's much richer than a hen's egg.
0:08:57 > 0:09:00Very much so. You can use normal eggs but I just love the yolk.
0:09:00 > 0:09:04The yolk's my favourite part and it's got a really great flavour.
0:09:04 > 0:09:06I'll just place them around the outside, like so.
0:09:06 > 0:09:09- Lovely.- You know, be generous with that.
0:09:09 > 0:09:11- Rock salt.- A bit of salt on the top.
0:09:11 > 0:09:13- Marcus, remind us what that is again.- Home-made crumpets.
0:09:13 > 0:09:17Bacon lardons, parsley, a little bit of red wine vinegar at the back.
0:09:17 > 0:09:19All that but no sausage.
0:09:24 > 0:09:27There you go. Oh, look at that!
0:09:27 > 0:09:29I tell you what, it smells superb!
0:09:29 > 0:09:32That red wine vinegar. There you go, Suzi.
0:09:32 > 0:09:34- You actually get to dive into this. - Oh, great.
0:09:34 > 0:09:37- This beats your bacon sandwich. - Thank you very much, yes.
0:09:37 > 0:09:40Cheers for that. Dive in.
0:09:40 > 0:09:41Like you say, that egg yolk will create
0:09:41 > 0:09:44a nice richness to the sauce and everything.
0:09:44 > 0:09:46- Amazing colour, that yolk. - It's great, isn't it?
0:09:46 > 0:09:48It's huge, isn't it?
0:09:48 > 0:09:51It's like torture sitting here being able to smell it.
0:09:51 > 0:09:53That red wine vinegar...
0:09:53 > 0:09:54Mmmm.
0:09:54 > 0:09:58- It just cuts through the flavour, that rich egg, doesn't it?- Mmm.
0:09:58 > 0:09:59Em.
0:09:59 > 0:10:02That's all you get. Pass it down.
0:10:02 > 0:10:04Let me move that for you.
0:10:04 > 0:10:07That's all you get. You'll need to learn to get a bigger mouthful.
0:10:07 > 0:10:09- It doesn't come back. - It comes back empty.
0:10:09 > 0:10:11It's quite strong, that taste, isn't it?
0:10:11 > 0:10:14- It is.- It's quite a vibrant taste in your mouth.
0:10:14 > 0:10:17THEY TALK OVER EACH OTHER
0:10:17 > 0:10:19- It's quite rich. - You don't realise how rich
0:10:19 > 0:10:21because it's so big and so much flavour.
0:10:21 > 0:10:25I just find the vinegar really brings the whole thing together.
0:10:25 > 0:10:26Oh, wow!
0:10:26 > 0:10:29- Theo?- That's Delicious. The vinegar...- Duncan?
0:10:29 > 0:10:32I haven't tried it yet.
0:10:32 > 0:10:34- Go on!- How's the crumpet?- Very good.
0:10:34 > 0:10:37He likes that. He's going to be making those tomorrow.
0:10:37 > 0:10:38Great stuff.
0:10:42 > 0:10:45Honestly, they are so easy to make. Give them a go if you can.
0:10:45 > 0:10:48Coming up, I cook a chocolate and whisky genoise sponge
0:10:48 > 0:10:49for comedian Jason Manford.
0:10:49 > 0:10:52But that's after Rick Stein introduces a rather unusual
0:10:52 > 0:10:54type of fish
0:10:54 > 0:10:57and it looks just as menacing as the name suggests -
0:10:57 > 0:10:59wolffish.
0:11:04 > 0:11:08Well, yet again, I'm overexcited in a fish market.
0:11:08 > 0:11:11I suppose it's like being kids in a sweet shop.
0:11:11 > 0:11:14290! £295!
0:11:14 > 0:11:17Ah, this is what I'm really after.
0:11:17 > 0:11:19I've been on a quest for this fish for ages
0:11:19 > 0:11:22because we don't get it down in Cornwall.
0:11:22 > 0:11:25This is called wolffish and I don't know whether it really
0:11:25 > 0:11:29looks like a wolf, but it's pretty damn frightening, don't you think?
0:11:29 > 0:11:32That's because it eats barnacles off the rocks.
0:11:32 > 0:11:35So it has to have these immensely strong jaws.
0:11:35 > 0:11:38Now, it's called wolffish or catfish
0:11:38 > 0:11:40but it is sold as rock turbot because, well, it's felt
0:11:40 > 0:11:44that the consumers wouldn't put up with a name, a proud name,
0:11:44 > 0:11:49like wolffish. They have to give it a euphemism, like rock turbot
0:11:49 > 0:11:53or rock salmon in place of dogfish or huss.
0:11:53 > 0:11:56But it's great. I tried it the other day.
0:11:56 > 0:11:59Just very simple, just a big fillet with some lemon.
0:11:59 > 0:12:03It's thick and it's firm and it's sweet.
0:12:03 > 0:12:07I've got a really, I think, quite good idea coming.
0:12:07 > 0:12:10I love this part of my job, just coming up with new recipes.
0:12:10 > 0:12:14I'm thinking of some nice tender young greens to go with this
0:12:14 > 0:12:16back in the restaurant.
0:12:17 > 0:12:20So this is the way I know best to cook wolffish.
0:12:20 > 0:12:22It's got such good flavour that I don't want to mask it with
0:12:22 > 0:12:25anything that would overpower it.
0:12:25 > 0:12:27First of all, you start with the fillet.
0:12:27 > 0:12:30Now, it may have the skin on but it's relatively easy
0:12:30 > 0:12:32to cut the skin away.
0:12:32 > 0:12:36You just take a sharp knife and you work from the tail up to the head,
0:12:36 > 0:12:38just cutting into the skin.
0:12:38 > 0:12:41Now, it's quite elastic, the skin, quite, sort of, leathery.
0:12:41 > 0:12:43So you won't cut through it.
0:12:43 > 0:12:46Notice how lustrous and pink it is.
0:12:46 > 0:12:48It's really good fish, I think.
0:12:49 > 0:12:50Now, to cook it.
0:12:50 > 0:12:54I think it should be steamed and I'm going to steam the fish
0:12:54 > 0:12:57and steam the accompaniments.
0:12:57 > 0:12:58First of all, a steamer.
0:12:58 > 0:13:02Now, what I like is one of those dead simple flower shaped
0:13:02 > 0:13:06petal steamers that you can buy in any ironmongers for pence.
0:13:06 > 0:13:09First of all, before I steam the fish I'm going to add some ginger
0:13:09 > 0:13:12because this is a Chinese-influenced dish.
0:13:12 > 0:13:15Even though I thought it up when I saw those beautiful wolffish
0:13:15 > 0:13:17in the market at Peterhead.
0:13:17 > 0:13:20So I'm going to cut some thin matchstick...
0:13:20 > 0:13:23Well, we call julienne in the trade - very posh.
0:13:23 > 0:13:24..pieces of ginger.
0:13:24 > 0:13:28I'm going to sprinkle those onto the top of the fish with some salt.
0:13:28 > 0:13:31Then into the steamer go the fillets of fish
0:13:31 > 0:13:35and lid on and cook for about five minutes.
0:13:35 > 0:13:37You can easily tell whether they're cooked.
0:13:37 > 0:13:39If you push the point of a knife into the centre
0:13:39 > 0:13:43and just touch it against your lip, it should feel quite warm.
0:13:43 > 0:13:46That'll be just right. No more than five minutes.
0:13:46 > 0:13:49It's got to be just on the point.
0:13:49 > 0:13:52OK, while that's cooking you can start the bok choy as well.
0:13:52 > 0:13:55It's such a pleasure to be able to get it everywhere now.
0:13:55 > 0:13:59It used to be the only Chinese cabbage type of vegetable
0:13:59 > 0:14:02you could get were those Chinese leaves.
0:14:02 > 0:14:05This is much, sort of, firmer and the flavour
0:14:05 > 0:14:08is more intensely cabbage but it's still quite mild.
0:14:08 > 0:14:14It just takes up the taste of soy or oyster sauce or
0:14:14 > 0:14:19roasted sesame oil so well. I'm so pleased to be able to get it.
0:14:19 > 0:14:22Now, I'm just going to slice the bok choy into quarters
0:14:22 > 0:14:24and that's simply to make it easy to eat
0:14:24 > 0:14:27but also because I only want to steam it for a short time.
0:14:27 > 0:14:29I want the centre of the bok choy to be cooked right through
0:14:29 > 0:14:32but still crunchy.
0:14:33 > 0:14:35Meanwhile, the fish will have been just about cooked.
0:14:35 > 0:14:38So just take it off the heat to stop it cooking any more.
0:14:38 > 0:14:42Leave it with the lid on, just keep it nice and warm and moist.
0:14:42 > 0:14:44Now you assemble a dish.
0:14:44 > 0:14:48I mean, it's very, very simple but it's just what I want.
0:14:48 > 0:14:51First of all, take four warm plates
0:14:51 > 0:14:55and put about six pieces of the bok choy on each.
0:14:55 > 0:14:58Then a little sprinkle of roasted sesame oil.
0:14:58 > 0:15:01Don't go crazy with that because it's got a very strong flavour
0:15:01 > 0:15:03and a little goes a long way.
0:15:03 > 0:15:07So only a few drops just sprinkled over that cabbage.
0:15:07 > 0:15:10Now some soy sauce.
0:15:10 > 0:15:12Quite a good sprinkle of that over the top
0:15:12 > 0:15:14and let it fall down onto the plate.
0:15:15 > 0:15:19Now, some of the cooking juice from the fillets of fish will have
0:15:19 > 0:15:23gone down into the juice and given really quite a nice sauce.
0:15:23 > 0:15:25So just add a little bit of that to the soy
0:15:25 > 0:15:28and the sesame round the outside.
0:15:28 > 0:15:31So now you just place the wolffish on top of the bok choy
0:15:31 > 0:15:35and finish it with some very, very finely sliced spring onions.
0:15:35 > 0:15:37Just sprinkle those on the top.
0:15:37 > 0:15:42Now, I do think that brings out the best of this really brilliant fish
0:15:42 > 0:15:46which, you know, I only discovered when I was up in Peterhead
0:15:46 > 0:15:48and tasted and just thought how great it was.
0:15:48 > 0:15:51Nobody in this country knows about it.
0:15:51 > 0:15:55What's quite odd about going round the country is you say,
0:15:55 > 0:15:58"I'd really like to get hold of this wolffish."
0:15:58 > 0:16:01And I say, "Well, sorry, it all goes to Spain and France.
0:16:01 > 0:16:04"You'll have to virtually ring up France if you want to buy any."
0:16:04 > 0:16:07So please go out there and buy it because
0:16:07 > 0:16:09honestly it's such a revelation.
0:16:09 > 0:16:12I promise.
0:16:12 > 0:16:1650 miles north-west of Peterhead on the Moray Firth is Cullen,
0:16:16 > 0:16:18famous for Cullen skink.
0:16:18 > 0:16:21Skink's a German word for a type of soup.
0:16:21 > 0:16:26And it's a celebration of haddock, potatoes and full-cream milk.
0:16:27 > 0:16:29So this is how you do it.
0:16:29 > 0:16:33You take a pan about this wide and you add a knob of butter
0:16:33 > 0:16:38and some onion - a large mild sweet onion, chopped up.
0:16:38 > 0:16:39Soften the onion in the butter
0:16:39 > 0:16:44and then pour on a couple of pints of fresh full-cream milk.
0:16:44 > 0:16:48Previously you've peeled a couple of potatoes about this big
0:16:48 > 0:16:51and chop them up about the size of your thumbnail.
0:16:51 > 0:16:54Add those and bring it back to the boil.
0:16:54 > 0:16:58And let the potatoes soften in the boiling milk.
0:16:58 > 0:17:00Now you add the haddock.
0:17:00 > 0:17:05A couple of fillets about this long and not the dyed stuff, please!
0:17:05 > 0:17:08Poach the fish in the same milk that you cooked the potatoes in
0:17:08 > 0:17:10for about four minutes.
0:17:10 > 0:17:14Now, just scrape the skin away and flake the fish up a little,
0:17:14 > 0:17:18removing any bones that might have been left in the fillet.
0:17:18 > 0:17:20Put the fish back into the soup.
0:17:20 > 0:17:24It'll now be starting to smell lovely and smoky from that haddock.
0:17:24 > 0:17:27And add some salt, sea salt preferably,
0:17:27 > 0:17:32and a good lot of freshly ground pepper.
0:17:32 > 0:17:35Now comes a big handful of freshly chopped parsley.
0:17:35 > 0:17:38Lovely and green in the white of the soup.
0:17:38 > 0:17:44Stir through gently and ladle the soup out into a bowl.
0:17:44 > 0:17:46Finish with a bit more parsley.
0:17:46 > 0:17:48That's great British cooking.
0:17:48 > 0:17:51Not much to it, but everything's just right.
0:17:55 > 0:17:57Actually, the local kids here call it
0:17:57 > 0:18:00Cullen stink but they really like it.
0:18:00 > 0:18:02They say it's magic!
0:18:09 > 0:18:11It is magic, indeed. I love it. It's delicious.
0:18:11 > 0:18:14Two of my favourite other Scottish products are made with
0:18:14 > 0:18:16marmalade and whisky.
0:18:16 > 0:18:18I'm going to combine them both now
0:18:18 > 0:18:21to make a delicious cake that's perfect as a tea-time treat.
0:18:21 > 0:18:24It's a genoise sponge, a chocolate genoise sponge
0:18:24 > 0:18:26which obviously comes from Italy.
0:18:26 > 0:18:28The difference makes it between our sponge
0:18:28 > 0:18:30and theirs, is the addition of butter, of course.
0:18:30 > 0:18:32- We like our butter on here. - Big time.
0:18:32 > 0:18:35What we do first of all to make our sponge
0:18:35 > 0:18:37is start off by warming the bowl, all right?
0:18:37 > 0:18:39That's the key to this one.
0:18:39 > 0:18:42Often what chefs do in restaurants and bits and pieces,
0:18:42 > 0:18:47they'll do this over a bain-marie, which is a pan of hot water, Jason.
0:18:47 > 0:18:48- Okey doke.- That's it, right.
0:18:48 > 0:18:52You just basically add the eggs and sugar to the warm bowl
0:18:52 > 0:18:56and warming the bowl up allows the sponge to rise much better.
0:18:56 > 0:19:00So we crack the eggs in straight in here.
0:19:00 > 0:19:02- I love the one-handed thing you're doing there.- You like that?
0:19:02 > 0:19:05That's nice. You don't even show off about it, you just do it.
0:19:05 > 0:19:07- I respect that.- You respect that?
0:19:07 > 0:19:10Wait until you see their omelettes later!
0:19:10 > 0:19:12He's going to eat them!
0:19:12 > 0:19:13They go straight in.
0:19:13 > 0:19:16So it's five eggs, a little bit of sugar, and we whisk that up.
0:19:16 > 0:19:18Then I'm going to melt in some butter.
0:19:18 > 0:19:21Now, you're about to start on this tour. Tell us about that, then.
0:19:21 > 0:19:23- It's exciting.- Well, June it starts.
0:19:23 > 0:19:26Yeah, so June's like a month of warm-up gigs at smaller venues and...
0:19:26 > 0:19:29So don't go in June. Is that what you want to say?!
0:19:29 > 0:19:32Yeah, basically, yeah. That's the rough around the edges.
0:19:32 > 0:19:35- That's why it's cheaper on the ticket price.- Right.
0:19:35 > 0:19:39It starts in July right through to April next year.
0:19:39 > 0:19:41Then probably a little bit later than that.
0:19:41 > 0:19:43A little bit later... You're going to split this because
0:19:43 > 0:19:46- you just got two twins. - Two little girls, yeah.
0:19:46 > 0:19:49- Is that the reason why you're not on it all the time?- Yeah.
0:19:49 > 0:19:51I could probably do the same amount of gigs in about
0:19:51 > 0:19:54three and a half months but I've worked it out so I'm only away
0:19:54 > 0:19:56- one night a week, you know?- Yeah.
0:19:56 > 0:19:58You don't want to miss out on...
0:19:58 > 0:20:01There's nothing worse than getting a phone call to say...
0:20:01 > 0:20:03- I get all the good jobs.- Yeah!
0:20:03 > 0:20:05..your daughter's just walked or talked and you've missed it
0:20:05 > 0:20:08because you're in Basingstoke or something.
0:20:08 > 0:20:12Tell us about your DVD. Hugely popular. I watched it last night.
0:20:12 > 0:20:15- Yeah, you said you watched it. - What is it about the Northern thing?
0:20:15 > 0:20:17I mean, it's not just yourself, there's Peter Kay...
0:20:17 > 0:20:18Yeah, yeah, I don't know really.
0:20:18 > 0:20:20It's just suddenly kicked off for you, hasn't it?
0:20:20 > 0:20:23Yeah, the last couple of years it's gone really well
0:20:23 > 0:20:25and I don't know why.
0:20:25 > 0:20:29I don't like to think about it too much just in case I break it.
0:20:29 > 0:20:33No, it's gone well and I think just because I, sort of, enjoy it.
0:20:33 > 0:20:37I enjoy making people laugh as well and it is like...
0:20:37 > 0:20:39The same things I say onstage are the same things
0:20:39 > 0:20:42I'd say to my mates, I suppose, in the pub and that.
0:20:42 > 0:20:46- We don't mind taking the mick out of each other.- I think that helps.
0:20:46 > 0:20:48Yeah, definitely. Certainly when you go to different cities
0:20:48 > 0:20:50they do like to...
0:20:50 > 0:20:52The northern cities do like to join in a lot more.
0:20:52 > 0:20:54The DVD's based at Manchester Apollo?
0:20:54 > 0:20:56Yeah, I did it at Manchester Apollo.
0:20:56 > 0:20:59- We have seen you at the Apollo here in London.- Yeah, that's right.
0:20:59 > 0:21:00Done Hammersmith a few times.
0:21:00 > 0:21:03Yeah, and, of course, last night you had 8 Out Of 10 Cats.
0:21:03 > 0:21:05- Yeah, that's right. - The series has just finished.
0:21:05 > 0:21:06Are we going to see you back on again?
0:21:06 > 0:21:09Yeah, we've got an election special coming in the summer.
0:21:09 > 0:21:12- So that'll be fun.- Election special! - Election special, yeah.
0:21:12 > 0:21:15- Yeah, they've let us talk about serious things.- Right.
0:21:15 > 0:21:18Then, I imagine, because we've had this series so early on,
0:21:18 > 0:21:22they'll come back, either a summer series or an autumn series.
0:21:22 > 0:21:23So, yeah, it should be good fun.
0:21:23 > 0:21:25Any series of your own lined up, or not?
0:21:25 > 0:21:28Yeah, I've got a few bits and bobs on the go.
0:21:28 > 0:21:31It's just, sort of, picking the right thing
0:21:31 > 0:21:35because if you pick the wrong thing then, that's it, you're out on your backside.
0:21:35 > 0:21:36With people seeing you,
0:21:36 > 0:21:39you've lost loads of weight over the past 18 months.
0:21:39 > 0:21:42- Yeah, I've lost a few stone, about 3st.- Why was that?
0:21:42 > 0:21:44I think it was the babies, really.
0:21:44 > 0:21:47I just thought, I don't want to be a fat bloke chasing kids.
0:21:47 > 0:21:50I don't want to be a fat bloke chasing any kids. I mean my own kids.
0:21:50 > 0:21:52- You can't be a fat bloke chasing kids any time.- Yeah.
0:21:52 > 0:21:57- We are live, get that right! - Certainly when they're your own.
0:21:57 > 0:22:00I thought, I don't want to be doing that, really.
0:22:00 > 0:22:05I'd like to be... Although, you know, fatter people are funnier.
0:22:05 > 0:22:08But, you know, I just have to take that on the chin.
0:22:08 > 0:22:11On my many chins, as it was,
0:22:11 > 0:22:13and just lose some weight.
0:22:13 > 0:22:15- That's your cream back. - He's whipped my cream.
0:22:15 > 0:22:18That's a good thing about having chefs on the show.
0:22:18 > 0:22:20- You have to use them. - Abuse more like.- They're cheap.
0:22:20 > 0:22:24There are loads available off the internet. Chefs, I mean.
0:22:24 > 0:22:28Right, we whisk up this. It should be a figure of eight here.
0:22:28 > 0:22:32If you're making this for your kids, figure of eight.
0:22:32 > 0:22:34That's what we call the ribbon stage, all right?
0:22:34 > 0:22:36That goes in there and then what we're going to do
0:22:36 > 0:22:38is then add some butter.
0:22:38 > 0:22:40In we go with the butter.
0:22:40 > 0:22:45That's the cooled butter and then we add our cocoa powder.
0:22:45 > 0:22:49And that goes in. Plain flour, no need to use self-raising flour for this.
0:22:49 > 0:22:50You pop it through a sieve.
0:22:50 > 0:22:52You press it all nice and compact
0:22:52 > 0:22:55through a really fine sieve like that.
0:22:57 > 0:23:01There you go. And then we can grab this. Then you really need to use your hands for this bit.
0:23:01 > 0:23:05You can use a spatula but it's better doing it with your hands.
0:23:05 > 0:23:07Fold this in.
0:23:07 > 0:23:10Are you going to get flour on your chunky jewellery, there?
0:23:10 > 0:23:12- That's what I'm worried about. - HE LAUGHS
0:23:12 > 0:23:16Man jewellery. There you go, we literally just fold all this lot in.
0:23:17 > 0:23:19There we are. And open up your fingers, while you fold
0:23:19 > 0:23:23cos it will actually go in a lot quicker and a lot easier.
0:23:23 > 0:23:26- Lovely. - And as you fold it in, you can...
0:23:26 > 0:23:30- Have you ever had Gillian McKeith on? She'd be good at this.- Really?
0:23:30 > 0:23:32- Yeah. - LAUGHTER
0:23:32 > 0:23:36That goes straight into that pot there. Two lined cake tins. Straight in.
0:23:36 > 0:23:39There you go. Like that.
0:23:41 > 0:23:43And then, this can go in the oven.
0:23:43 > 0:23:46But this is going to be far removed from the stuff that you
0:23:46 > 0:23:50- normally eat on tour, isn't it, really?- Yeah.- I mean, it must be just living on takeaway...
0:23:50 > 0:23:52Are you going to put a pasty in either of those?
0:23:52 > 0:23:55- A pasty and a burger!- That's it.
0:23:55 > 0:23:58This goes on the oven, basically 350 degrees Fahrenheit.
0:23:58 > 0:24:03That's about 170 degrees centigrade. So, slower than a normal cake.
0:24:03 > 0:24:05And cook it separately. That goes in there for about 15 minutes.
0:24:05 > 0:24:08Don't over-cook them. That's key to this one.
0:24:08 > 0:24:10- Go on, you were on about pasties and stuff...- Yeah!
0:24:10 > 0:24:13Well, that was the other thing on the last tour. the last.
0:24:13 > 0:24:15You just end up nonstop, eating rubbish, really.
0:24:15 > 0:24:18Because, you know, it's one o'clock at night, you're driving home,
0:24:18 > 0:24:21you get to a service station, there is no nice food, really.
0:24:21 > 0:24:23It's all rubbish.
0:24:23 > 0:24:25So, you've got to just eat what's there, really,
0:24:25 > 0:24:27what you can, there's no calorie counting. So, you...
0:24:27 > 0:24:30- Well, you'll like this. This is full-blown whisky going in.- Right.
0:24:30 > 0:24:34This is basically the marmalade.
0:24:34 > 0:24:37This is Seville marmalade.
0:24:37 > 0:24:39It's said to actually originate from Dundee,
0:24:39 > 0:24:44by a grocer, that obviously ordered too many Seville oranges,
0:24:44 > 0:24:47and his wife actually invented Seville marmalade.
0:24:47 > 0:24:49That's where it comes from, apparently.
0:24:49 > 0:24:53- So, we just put a little bit in here.- Yeah, just a little bit.
0:24:53 > 0:24:58This is for one, Jase. You can double this recipe if you want, for two. There you go.
0:24:58 > 0:25:00LAUGHTER
0:25:00 > 0:25:03It's petits fours where we come from, this, isn't it?
0:25:03 > 0:25:06I'll just have one, James. I'll just have one.
0:25:06 > 0:25:08- On the top.- Lovely.
0:25:08 > 0:25:12And then icing sugar over the top, just a bit of dusting.
0:25:12 > 0:25:17Icing sugar over the top. And then we cut a nice wedge out of it.
0:25:17 > 0:25:20- Brilliant.- And that's what you get. - Is that what this plate's for here?
0:25:20 > 0:25:23That's what it's for. Or, you can just have the whole thing.
0:25:23 > 0:25:27I thought you were going to give me the big bit! Look at that! Yeah!
0:25:27 > 0:25:30Dive into that, tell us what you think.
0:25:30 > 0:25:33- Let's have a little go of that bad boy.- Best of luck with the tour.
0:25:33 > 0:25:37- It starts when?- It starts June, summat or other...- Second of June.
0:25:37 > 0:25:42- Well, I'm glad YOU know! Yeah, so... - In Didcot.- Mm!- There you go.
0:25:42 > 0:25:45- Oh, yes, showbiz!- Happy with that? - There's a lot of whisky in that.
0:25:45 > 0:25:49- There is.- I'm not going to be able to drive home after that!
0:25:54 > 0:25:57Now, you don't have to use as much whisky as I did but trust me,
0:25:57 > 0:25:59it does taste good with a generous splash or two.
0:25:59 > 0:26:02Now, if you'd like to try cooking any of the delicious dishes
0:26:02 > 0:26:06you've seen on today's show, all of those are just a click away,
0:26:06 > 0:26:07at bbc.co.uk/recipes.
0:26:07 > 0:26:11Today, we're looking back at some of the most mouthwatering food
0:26:11 > 0:26:13from the Saturday Kitchen archives.
0:26:13 > 0:26:14And next up is a brilliant Brummie chef,
0:26:14 > 0:26:17otherwise known as Mr Glynn Purnell.
0:26:17 > 0:26:20He's plating up a fantastic fish dish for us today. Enjoy this one.
0:26:20 > 0:26:23- Welcome back, Glynn.- Thank you very much.- So, a culinary empire...
0:26:23 > 0:26:26Two and a half... It's saying, "Two and a half restaurants" in my ear!
0:26:26 > 0:26:29Well, I've got two restaurants and a cocktail bar, so
0:26:29 > 0:26:31- I say two and a half because the bar's not quite as big.- OK.
0:26:31 > 0:26:33- You've been there anyway. - So, on the menu is what?
0:26:33 > 0:26:37So, we've got some, I want you to crack on and do a little fondue of onion,
0:26:37 > 0:26:41which is basically shredded onion cooked down quite slowly in butter.
0:26:41 > 0:26:45I'm going to whip the...fish here, which is brill,
0:26:45 > 0:26:48which is very similar to turbot.
0:26:48 > 0:26:51- Obviously, size, the brill's... Turbot can be huge.- Huge, yeah.
0:26:51 > 0:26:54This one is slightly smaller. We've got four fillets.
0:26:54 > 0:26:57You got one there, one there, one there, one there.
0:26:57 > 0:27:00- And we'll just take the one fillet off.- Yeah.
0:27:02 > 0:27:05It's a nice, white fish. It's a little bit cheaper than turbot.
0:27:05 > 0:27:10If you go to a good fishmonger, you'll probably get it. So...
0:27:13 > 0:27:16Using a filleting knife there? Yeah.
0:27:16 > 0:27:19So, we're just going to take that off.
0:27:19 > 0:27:22So, you just want these onions cooked in a little bit of butter?
0:27:22 > 0:27:26Cooked in a bit of butter and I want you to shred some spring onions.
0:27:26 > 0:27:30We have got some leeks but you're not a fan of leeks, are you?
0:27:30 > 0:27:34- No, not a fan of leeks!- Normally, I would just put them in but because,
0:27:34 > 0:27:37you know, attractive female, I'll leave the leeks off!
0:27:39 > 0:27:41- LAUGHING:- So, I will take that off...
0:27:41 > 0:27:43LAUGHTER
0:27:43 > 0:27:46- Are you blushing? - Concentrate on this!
0:27:46 > 0:27:49Sorry, I nearly took me finger off! So...
0:27:49 > 0:27:53So, it's becoming popular, this, to use, isn't it, really?
0:27:53 > 0:27:56Yeah, the brill is... It's a nice fish.
0:27:56 > 0:28:01And also, I generally get fish off day boats,
0:28:01 > 0:28:05so we know it's sustainable and all the rest of it.
0:28:05 > 0:28:07What about in Norfolk?
0:28:07 > 0:28:10Yeah, we use brill caught from the North Sea. Great fish.
0:28:11 > 0:28:15We use stuff from Devon, so, we get a lot of Devon or Cornish brill.
0:28:15 > 0:28:18- Which is fantastic.- And like you say, the price is a lot cheaper...
0:28:18 > 0:28:22Yeah, halibut and turbot, it's a lot cheaper.
0:28:22 > 0:28:24So, before, we just put a little bit of flour,
0:28:24 > 0:28:26so we get a nice colour on the fish.
0:28:26 > 0:28:29What's the flour going to do to this?
0:28:29 > 0:28:32- Because it's a light dusting of flour...- Yeah.
0:28:32 > 0:28:35It'll just slightly caramelise, so you get a nice colour
0:28:35 > 0:28:38- and a little bit of texture to it as well.- OK.
0:28:38 > 0:28:40What we do is we put flour,
0:28:40 > 0:28:44rub a bit of olive oil over the top as well.
0:28:44 > 0:28:46Now, a little bit of chicken stock in here as well.
0:28:46 > 0:28:50Yeah. So, you cook them right down, James. Put our fish in.
0:28:50 > 0:28:53- So, just in oil, yeah? - Yeah, just a little bit of oil.
0:28:53 > 0:28:55And you have no bit of seasoning in there yet?
0:28:55 > 0:28:58No, I always season afterwards, really. I always find
0:28:58 > 0:29:01if you put loads of salt on, you start throwing it like this!
0:29:01 > 0:29:03It goes all over the place. Half of it stays in the pan.
0:29:03 > 0:29:07- You might as well throw the fish around, lick the pan.- Right...
0:29:07 > 0:29:10So, I don't recommend that one. So, we'll pan-fry the fish.
0:29:10 > 0:29:12We've got our onions on.
0:29:12 > 0:29:15Now, the spring onions, you're going to put in the
0:29:15 > 0:29:18- onion a bit later, yeah?- Yeah, so, we'll bring the onions right down.
0:29:18 > 0:29:20Then we'll finish with the spring onions and chives,
0:29:20 > 0:29:23- a little bit of creme fraiche at the end.- Right.
0:29:23 > 0:29:26So, we'll cook the leeks and we'll debate putting them in at the end!
0:29:26 > 0:29:30So, we've got a bit of boiling water for the leeks.
0:29:30 > 0:29:35- These are little baby leeks. - Yeah, baby leeks.
0:29:36 > 0:29:40PAN SIZZLES
0:29:40 > 0:29:42Now, is this the kind of dish that is on at Purnell's at the moment?
0:29:42 > 0:29:46- In summer.- Because you're into quite unusual mixtures of flavours...
0:29:46 > 0:29:48- Yeah.- We talked about the cocktails, when you were last on.
0:29:48 > 0:29:51You have this roast dinner cocktail and all that stuff?
0:29:51 > 0:29:54- It's actually in a drink!- It's a drink, yes, Chef.
0:29:54 > 0:29:55It's a bit of fat washing.
0:29:55 > 0:29:58I've got Mark and Josh, my two cocktail guys.
0:29:58 > 0:30:01Basically, they get the alcohol, you render down all the fat
0:30:01 > 0:30:04and the flavour and you pour it into the alcohol and you freeze it.
0:30:04 > 0:30:07- So, the fat that washes the flavour.- You're really slimming!
0:30:07 > 0:30:08LAUGHTER
0:30:08 > 0:30:11Norfolk's not quite ready for that yet.
0:30:11 > 0:30:14- But it's lamb fat.- Lamb fat, we do it with duck as well.
0:30:14 > 0:30:17- We do a duck a l'orange cocktail as well.- Oh!
0:30:17 > 0:30:20- You got to get yourself to Birmingham!- Apparently!
0:30:20 > 0:30:22I might treat you to a cocktail at this rate!
0:30:22 > 0:30:25So, we put the leeks in there.
0:30:25 > 0:30:29- But the food you serve in the restaurant is also quite unusual. - Yeah.
0:30:29 > 0:30:34- I mean, some of the dishes, that little... The cornflakes one.- Yes!
0:30:34 > 0:30:37So, basically I do...one of the dishes is...smoked haddock, milk,
0:30:37 > 0:30:39with cornflakes, erm...poached egg yolk...
0:30:39 > 0:30:42It's, you've got to eat it to believe it, really! James ate it.
0:30:42 > 0:30:46- He's not the biggest fan of it.- No, it's all right!- Right, the lettuce.
0:30:46 > 0:30:48But, I mean, at the minute, at Purnell's,
0:30:48 > 0:30:51we're just sort of really into sustainability...
0:30:51 > 0:30:55so we're looking at the way we use electricity, the heating,
0:30:55 > 0:30:59the lights, the way we get rid of our rubbish and all that sort of stuff.
0:30:59 > 0:31:02So, that's what's going on at the minute at Purnell's.
0:31:02 > 0:31:07That's what the Young Vic Theatre is doing, with the play I'm doing at the moment,
0:31:07 > 0:31:10it's all part of a programme of sustainable eco-friendly theatre.
0:31:10 > 0:31:12So, we are doing a similar thing at the Young Vic.
0:31:12 > 0:31:15I think it's important that, you know, because, obviously, as well,
0:31:15 > 0:31:18when you look your electric bills and they're massive,
0:31:18 > 0:31:21that's another thing, another reason to look at sustainability.
0:31:21 > 0:31:22I'm a bit like Bob Dylan,
0:31:22 > 0:31:24we've gone all electric at Purnell's.
0:31:25 > 0:31:29LAUGHTER
0:31:29 > 0:31:31There we go. Right, lettuce on there, James.
0:31:31 > 0:31:33- Can I get the blowtorch fired up? - Yeah.
0:31:33 > 0:31:35- And I need you to knock a vinaigrette up.- Right, OK.
0:31:35 > 0:31:38- There you go.- Thanks very much.
0:31:38 > 0:31:42- So, the fish you're going to cook on one side, yeah?- Yeah, I cook 90% on one side.
0:31:42 > 0:31:44Then what we do is put a little bit of butter in.
0:31:44 > 0:31:49- Yeah.- Our onions are coming down. - 4-1, you want this, do you?
0:31:49 > 0:31:554-1, yes. So, basically vinaigrette, one part vinegar, four parts oil.
0:31:56 > 0:31:59A touch of lemon juice. And some olive oil.
0:32:01 > 0:32:03Now, this way of actually charring the...
0:32:03 > 0:32:07I mentioned at the start of the show, the French do this quite a lot,
0:32:07 > 0:32:09- they braise their lettuce quite a lot.- Yes.
0:32:09 > 0:32:12I mean, the nice thing about it, you can do this with most lettuce,
0:32:12 > 0:32:16- but ideally, you want something with a nice sort of stem on it.- Yeah.
0:32:16 > 0:32:18So, this is cos
0:32:18 > 0:32:21and you get some fantastic cos lettuce from England as well.
0:32:21 > 0:32:22There you go.
0:32:24 > 0:32:26But you can do it on the barbecue,
0:32:26 > 0:32:28where I've seen it done before as well. It's lovely.
0:32:28 > 0:32:32And particularly the baby ones, the little gems. Which are really nice.
0:32:32 > 0:32:35So, we're going to blitz that up.
0:32:35 > 0:32:38Right, so you're just basically getting colour on these
0:32:38 > 0:32:39- first of all.- Yeah.
0:32:39 > 0:32:42- And then you want them under the grill, yeah ?- Yes.
0:32:42 > 0:32:46The fish is cooked. So, we can use the pans.
0:32:46 > 0:32:49We're going to put another knob of butter in the pan.
0:32:49 > 0:32:52All right, James, one second... Drop our leeks on.
0:32:52 > 0:32:55- Under the grill for a second.- OK.
0:32:55 > 0:32:57Onions are coming down.
0:32:57 > 0:33:00Ideally, we cook them with 90% butter, really, really slow.
0:33:00 > 0:33:04A couple of hours to cook, really. But, obviously, I've only got 6 minutes.
0:33:04 > 0:33:07I think you got 7 minutes, I notice some favouritism.
0:33:07 > 0:33:10Is it because you're turning 50 and you need a bit more time?
0:33:10 > 0:33:14Oh, come on! It's all going to happen, I have to say...
0:33:14 > 0:33:16Talking about that, I went for a beer with Galt last night
0:33:16 > 0:33:19and I could tell his age because there was an Abba tribute band
0:33:19 > 0:33:23- in the bar and he couldn't stop singing, that boy there.- Shut up!
0:33:23 > 0:33:26Eh? And the best thing, the two people that were doing Abba,
0:33:26 > 0:33:29they had these Scandinavian accents and then they came over and
0:33:29 > 0:33:34- obviously spoke to Galton because he's got that, sort of...era.- Era!
0:33:34 > 0:33:38And one was from Leicester and one was from Cardiff!
0:33:38 > 0:33:40- So, we had a good time, didn't we, Galt?- We did!
0:33:40 > 0:33:44- You were the best Dancing Queen, I must admit! - LAUGHTER
0:33:44 > 0:33:47- Can we just get on with the food over here?- I'm ready, James.
0:33:47 > 0:33:50- Have we got the vinaigrette, chef? - The vinaigrette's made, yeah.
0:33:50 > 0:33:55- Whack all that in there now.- That's the spring onions and the chives.
0:33:55 > 0:33:57What's that you got in there?
0:33:57 > 0:34:01Nice big dollop of creme fraiche. We'll cook that down...
0:34:01 > 0:34:06And we're going to... Can you put our heat back on, chef?
0:34:06 > 0:34:08There you go.
0:34:08 > 0:34:11- So, we've got...- Season this up, yeah?- Yes, please.
0:34:12 > 0:34:15- And...- Some salt and pepper.- Yeah. And we've got the fish cooked.
0:34:15 > 0:34:19And rather than make, because obviously the creme fraiche
0:34:19 > 0:34:22is quite rich, we're going to make...
0:34:22 > 0:34:25just a little juice of lemon.
0:34:26 > 0:34:30- In there.- And a bit of stock in there?- Yes, a bit of cheeky stock in there.
0:34:30 > 0:34:33And we're just going to deglaze the pan. A touch more, chef.
0:34:33 > 0:34:37- There we go.- So a little glaze.
0:34:37 > 0:34:41- Ready to go?- Ready when you are. I'll do that...
0:34:41 > 0:34:43A spoon for the lettuce, please, James.
0:34:43 > 0:34:48So, that's the dressing we made, one part of the vinegar
0:34:48 > 0:34:51and four parts oil, over there.
0:34:51 > 0:34:54So, we've got a little bit of the fondue.
0:34:57 > 0:35:01- So, they're cooked without colour. - Yeah, no colour, so, sweated down.
0:35:08 > 0:35:10Sounds good.
0:35:14 > 0:35:17And you cook that almost on one side, all the way through.
0:35:17 > 0:35:20Yeah, on one side all way through. We won't put the leeks on.
0:35:20 > 0:35:24- Thank you.- Eh?- Small mercies... - 1-0 to me, James!
0:35:25 > 0:35:28LAUGHTER
0:35:29 > 0:35:32- Have you got some watercress for me there, please, James?- Sorry?
0:35:32 > 0:35:36- Have you got some watercress for me, please?- Yes, there!
0:35:36 > 0:35:37LAUGHTER
0:35:37 > 0:35:392-0 to me, James!
0:35:39 > 0:35:43People get aggressive when they start losing.
0:35:43 > 0:35:47Some watercress leaves on there.
0:35:47 > 0:35:52- I think I deserve a point for the shirt, though, don't I?- 2-1!
0:35:52 > 0:35:57I'm a fair man, James! Love and war and all that. Go on, then, James.
0:35:57 > 0:35:59You can finish my dish for me, if you want.
0:35:59 > 0:36:03So, anybody, so, if you want to phone in...
0:36:03 > 0:36:06Go on, then! So, we've got a lovely piece of roast brill,
0:36:06 > 0:36:10a little fondue of onion, with some grilled lettuce, no leeks.
0:36:10 > 0:36:13- And a leek!- No, no, no! 3-1!
0:36:13 > 0:36:16Have a look at that. Have a look at that, yeah! Done!
0:36:20 > 0:36:23LAUGHTER
0:36:23 > 0:36:27- Had to do it. It was on his recipe. - Some people just cheat, don't they?
0:36:27 > 0:36:31- Tell us what you think of that one. - Don't eat the leeks!- There you go.
0:36:31 > 0:36:34I will eat around the leeks.
0:36:34 > 0:36:37I don't know whether you've tried this type of fish before but it is
0:36:37 > 0:36:39- nice and delicate, isn't it? - Beautiful.
0:36:39 > 0:36:43And you can get some real big ones, what they call, when I went fishing
0:36:43 > 0:36:46with some of the day boat guys, they call them dustbin lids...
0:36:46 > 0:36:49- Absolutely delicious. - ..because they're just big, round...
0:36:49 > 0:36:51Turbot are a bit bigger but that's a fantastic fish.
0:36:51 > 0:36:54And a lot more reasonably priced.
0:36:54 > 0:36:57Turbot is cooked a lot on the bone but with this you can fillet it nicely.
0:36:57 > 0:36:59It's a great fish.
0:36:59 > 0:37:02- Happy with that?- That's the second mouthful. You missed it.
0:37:02 > 0:37:06- That's how much I'm enjoying it. - The leeks are still intact, though!
0:37:09 > 0:37:14Fast to make and bursting with flavour, the perfect midweek supper.
0:37:14 > 0:37:17Now, it's time for another cookery classic masterclass with
0:37:17 > 0:37:19the legendary Mr Keith Floyd.
0:37:19 > 0:37:21He's back in Cork this week
0:37:21 > 0:37:24and is sampling what he considers to be one of the finest dishes on Earth.
0:37:24 > 0:37:28I have to agree with him. It's a classic Irish stew.
0:37:34 > 0:37:38KEITH FLOYD: They say life begins at 40 and it's true.
0:37:38 > 0:37:40In the way that you can, in a crowded room,
0:37:40 > 0:37:43catch the eye of a stranger and fall head over heels in love with
0:37:43 > 0:37:46a passion and a certainty that defies logical explanation,
0:37:46 > 0:37:49so it was with me, when I staggered, shaken and slightly
0:37:49 > 0:37:54unsteady from a buffeting ride in a little aeroplane at Cork airport for the first time.
0:37:54 > 0:37:56Quite frankly, Ireland gobsmacked me.
0:37:56 > 0:38:00And I don't care if this sounds pompous or pseudy, I felt a sense
0:38:00 > 0:38:04of excitement and thrill that had been missing from my life for years!
0:38:04 > 0:38:07Phew! I've got that off my chest now, thank goodness, I feel little better.
0:38:07 > 0:38:10But this isn't the psychiatrist's chair, you know. Not yet, anyway.
0:38:10 > 0:38:12It's a cookery programme.
0:38:12 > 0:38:15And the First Lady of Irish Cookery is Her Grace, Myrtle Allen.
0:38:17 > 0:38:20- I was relixing...- I beg your pardon?
0:38:20 > 0:38:23I was relaxing with a glass of stout in the pub the other day,
0:38:23 > 0:38:24after a very hard day's filming.
0:38:24 > 0:38:27We got to chatting and as usual, we started talking about food.
0:38:27 > 0:38:30Not food in general but Irish stew in particular.
0:38:30 > 0:38:32Did you know, in Ireland it's difficult to find.
0:38:32 > 0:38:36Sometimes in pubs, midday, you can get it. In England, it's often a disastrous mishmash
0:38:36 > 0:38:40of potatoes, lamb and onions boiled to death, tastes absolutely awful.
0:38:40 > 0:38:44So, I want to find out the secret of what I think to be one of the finest dishes on Earth.
0:38:44 > 0:38:47So, I came to my friend, Myrtle Allen, who is undisputedly the Queen of Irish cooking,
0:38:47 > 0:38:51famous here at Ballymaloe, famous in Beverly Hills, in Paris
0:38:51 > 0:38:53and throughout the land. It's true, isn't it, Myrtle?
0:38:53 > 0:38:56She's absolutely brilliant. And she knows all about it.
0:38:56 > 0:38:59But before we go into all of that, Richard, usual business,
0:38:59 > 0:39:00spin round the ingredients.
0:39:00 > 0:39:03Most important thing is a splendid shoulder of lamb,
0:39:03 > 0:39:06traditionally butchered. More of that later.
0:39:06 > 0:39:09Spring onions, new potatoes, not flowers, OK?
0:39:09 > 0:39:13Young baby carrots, a bit of fresh thyme, a bit of fresh,
0:39:13 > 0:39:16- I've forgotten the name of that, Myrtle, what's it called?- Marjoram.
0:39:16 > 0:39:18Marjoram. A bit of fresh marjoram.
0:39:18 > 0:39:22Then I have butchered the chops, over this way a bit, to take off all the fat.
0:39:22 > 0:39:26Because we need those to cook the chops in later and that's where I cut my finger! Ho, ho, ho!
0:39:26 > 0:39:28So, down here, Richard, thank you, don't smirk.
0:39:28 > 0:39:31We've got these nice cutlets to saute off later on.
0:39:31 > 0:39:33A bit of parsley to garnish it off with.
0:39:33 > 0:39:36Over here, we'll need some stock. We use this piece of bone.
0:39:36 > 0:39:39Stay there, Richard. From the end of the lamb there.
0:39:39 > 0:39:43Pop that in with the tops of the spring onions, a bit of thyme,
0:39:43 > 0:39:46parsley stalks, economical use of parsley stalks,
0:39:46 > 0:39:50a few chopped carrots, covered with water like that.
0:39:50 > 0:39:53And that's put on to simmer, to make our stock. That's fine.
0:39:53 > 0:39:55There is another chop in the bottom.
0:39:55 > 0:39:58Chops in the bottom is the first thing, isn't it?
0:39:58 > 0:40:03I've been frying them in the sweated down lamb dripping. And I'd like to eat a piece of that.
0:40:03 > 0:40:05- Myrtle, do you want a little bit? - Yes.- Fabulous.
0:40:05 > 0:40:08This will have the doctors up in arms, won't it? Never mind about them...
0:40:08 > 0:40:11Right, now, the next thing, we've got
0:40:11 > 0:40:16- the onions and carrots there. - That's right. Put them in.
0:40:16 > 0:40:18Just give them a quick turn.
0:40:20 > 0:40:23If it's a bit too slow, you may have to heat that fat.
0:40:23 > 0:40:26A little bit of thyme. That's enough.
0:40:26 > 0:40:30- Let's put in that marjoram.- Bit of marjoram there.- That's enough.
0:40:30 > 0:40:33In my view, if I'd seen an Irish stew made with whole potatoes,
0:40:33 > 0:40:35we would tend to think of it as being sliced in there.
0:40:35 > 0:40:38There are different ways of doing it. Some people slice them.
0:40:38 > 0:40:41They say the potato thickens the gravy but I love them
0:40:41 > 0:40:44whole on top and they get brown, you know, in the oven.
0:40:44 > 0:40:47Now, you want to get this, have you got the lid or something?
0:40:47 > 0:40:48- No, I'll do it...- Just strain it.
0:40:48 > 0:40:51Under pressure like this, I sometimes have to improvise
0:40:51 > 0:40:55because once this goes in, I've had it.
0:40:55 > 0:40:57So, I'll strain it through like that...
0:41:02 > 0:41:06- Now, it doesn't have to cover the potatoes, does it?- No, it'll be fine.
0:41:06 > 0:41:09They will steam and glaze, as they cook.
0:41:09 > 0:41:12And by the way, you don't need to throw that away.
0:41:12 > 0:41:15You could wait for that to be cold, you could chop it up into little
0:41:15 > 0:41:18bits, you could toss in a bit of vinegar something, couldn't you?
0:41:18 > 0:41:21- Well, you could.- Or something, you wouldn't necessarily throw that away.
0:41:21 > 0:41:25- What would you do with that? - I'd give it to the dog, I'm afraid!
0:41:25 > 0:41:28These people who live in castles!
0:41:29 > 0:41:33Anyway, that goes in the oven for, what, how long?
0:41:33 > 0:41:36That goes in the oven, at this time of year, the lamb is young, say,
0:41:36 > 0:41:39- 3/4 to 1 hour.- 3/4 to 1 hour.- Yeah.
0:41:39 > 0:41:42- And we'll go and do something really amusing until that's ready to eat. - Fine.
0:41:42 > 0:41:45So, let's wander off and he'll think of something to make us
0:41:45 > 0:41:47look really interesting while we're gone.
0:41:50 > 0:41:54By popular request and overwhelming demand, I've been asked to
0:41:54 > 0:41:57show you the steam roller being unloaded by a committee again.
0:41:57 > 0:42:00May I remind you that a committee is a group of well-intentioned
0:42:00 > 0:42:02people, who individually, can do nothing
0:42:02 > 0:42:06and collectively decide that nothing can be done.
0:42:06 > 0:42:08WATER SPLASHES
0:42:09 > 0:42:13COMEDY MUSIC PLAYS
0:42:14 > 0:42:19The Irish stew, in the name of the Lord, the producer made me say that bit, turned out to be superb.
0:42:19 > 0:42:21But after simmering for an hour or so,
0:42:21 > 0:42:24it's worth skimming the fat before serving.
0:42:24 > 0:42:26There's no hard and fast recipe for this classic dish.
0:42:26 > 0:42:29And Myrtle Allen sets greater store on the quality of ingredients,
0:42:29 > 0:42:31rather than in the variety of them.
0:42:31 > 0:42:35If I had seen you a week ago, my butcher had brought me in
0:42:35 > 0:42:41a sward of grass from the pasture that he likes to fatten his beef on.
0:42:41 > 0:42:46And it contained so many little flowers.
0:42:46 > 0:42:52The clovers, the red and the white, many, many grasses and plants.
0:42:52 > 0:42:55He won't give his cattle, for instance, silage.
0:42:55 > 0:42:59He looks for a sweet hay with plenty of meadow grass in it,
0:42:59 > 0:43:04which of course is very un-economical for farmers to grow.
0:43:04 > 0:43:07So we still have these people in the country
0:43:07 > 0:43:09and they need to be encouraged.
0:43:09 > 0:43:12Is there any other place in the world you'd rather be than here?
0:43:12 > 0:43:14In...in Ballymaloe?
0:43:14 > 0:43:16Well, I haven't had a chance, you see.
0:43:16 > 0:43:20I've been here a long time, since I was 19!
0:43:20 > 0:43:23And maybe there would be, you know, I wouldn't mind the Pacific,
0:43:23 > 0:43:26but I've a feeling it's not what it used to be.
0:43:26 > 0:43:27SHE LAUGHS
0:43:29 > 0:43:32Bawnleigh House near Kinsale is a great place for the craic
0:43:32 > 0:43:35and a fine plate of grub, run by my old chum, Billy Mackesy.
0:43:35 > 0:43:37TILL RINGS I thank you!
0:43:37 > 0:43:39We didn't go in to Billy's restaurant kitchen
0:43:39 > 0:43:42because like all professional cooks, we get sick and tired
0:43:42 > 0:43:44of fine, fine French cuisine.
0:43:44 > 0:43:46What we like to do sometimes, have a few jars
0:43:46 > 0:43:48and cook something really simple
0:43:48 > 0:43:51and you know, this is genuinely my home because of the sign.
0:43:51 > 0:43:53You all understand that, No prats in the kitchen.
0:43:53 > 0:43:56And what Billy and I do, when we've finished a hard night's work
0:43:56 > 0:43:59mucking about, really working, we like to have a bit of sliced old beef
0:43:59 > 0:44:02and a few jars, but it's a very funny dish to make, this, isn't it?
0:44:02 > 0:44:04What exactly is it?
0:44:04 > 0:44:07It's a great Cork dish. It's spiced beef, Keith, it's called.
0:44:07 > 0:44:10What they do is they corn the beef, put it into water
0:44:10 > 0:44:14and a proportionate measure of, say saltpetre, things like that.
0:44:14 > 0:44:16In fact we're going to interrupt ourselves,
0:44:16 > 0:44:18this is in fact the third take we've done,
0:44:18 > 0:44:21cos the director still hasn't understood what corned beef is.
0:44:21 > 0:44:23He actually thinks it's got corn in it. OK?
0:44:23 > 0:44:26Billy, in five simple words, what is corned beef?
0:44:26 > 0:44:29The expression corned beef means that the beef is pickled
0:44:29 > 0:44:33- in a solution of saltpetre, water and maybe salt extracts.- Oh, yeah.
0:44:33 > 0:44:35The reason you corn it is because,
0:44:35 > 0:44:37besides giving it this beautiful flavour,
0:44:37 > 0:44:38- it tenderises the meat.- Sure.
0:44:38 > 0:44:41- And then after you've done that for about a week...- Indeed.
0:44:41 > 0:44:44..you mix it up with this explosive-looking mixture of gunpowder.
0:44:44 > 0:44:46Right, Keith, what we've got as you well know,
0:44:46 > 0:44:48you have your ground black pepper, your white pepper,
0:44:48 > 0:44:50your cayenne, your allspice, your nutmeg,
0:44:50 > 0:44:52you've got your brown sugar,
0:44:52 > 0:44:56cinnamon, your juniper berry, your saltpetre and your ground cloves.
0:44:56 > 0:44:58- You whack the whole lot... - You do, indeed. You do.
0:44:58 > 0:45:00- You get a fistful of it.- OK. - In your hand like that.
0:45:00 > 0:45:04And you see it on butcher stalls, especially around December,
0:45:04 > 0:45:06the end of November, December
0:45:06 > 0:45:10and they look really well-decorated like that, all on the stalls.
0:45:10 > 0:45:12- Fabulous.- And that would then go into a wooden barrel
0:45:12 > 0:45:14- or an earthenware bowl?- Indeed. - For what, a month?
0:45:14 > 0:45:17Indeed, Keith. Approximately a month and rolled and redone.
0:45:17 > 0:45:20Sometimes what they also use is the mixture from the corning,
0:45:20 > 0:45:23the water extract with all the spices put together
0:45:23 > 0:45:25and kind of filmed around it.
0:45:25 > 0:45:27Right, so that is now, the magic of television,
0:45:27 > 0:45:30that's three months old now. Not off, three months cured.
0:45:30 > 0:45:32It goes in, Richard, come here,
0:45:32 > 0:45:36into a simple vat of water, root vegetables, leeks,
0:45:36 > 0:45:40celery, haven't got any leeks there, onions and a bouquet garni,
0:45:40 > 0:45:41there's a little faggot of herbs,
0:45:41 > 0:45:43as we call it in English programmes, faggots.
0:45:43 > 0:45:46Got a few of those. That goes in there.
0:45:46 > 0:45:47OK?
0:45:47 > 0:45:51And then, cos we're very strong chaps, we just lift that up.
0:45:51 > 0:45:53Actually, Billy, you go there... BILLY STRAINS
0:45:53 > 0:45:56..and we will see you in three hours' time.
0:45:56 > 0:45:59GENTLE MUSIC
0:46:05 > 0:46:08Ah, there you are. I've just been microwaving this mashed potato,
0:46:08 > 0:46:10which I cooked earlier, very useful thing to do.
0:46:10 > 0:46:12Nice, this kitchen, isn't it?
0:46:12 > 0:46:14First time I've cooked here, because normally my staff
0:46:14 > 0:46:16attend to all these kind of things,
0:46:16 > 0:46:19but I thought to give you the real impression of being a genuine,
0:46:19 > 0:46:21simple human being, I'd do it myself.
0:46:21 > 0:46:24Because we like simple things, the good thing to eat with spiced beef
0:46:24 > 0:46:28is a thing called colcannon, which is mashed potato,
0:46:28 > 0:46:30hot, chopped, cooked cabbage, OK?
0:46:30 > 0:46:33Over here a bit, Richard, difficult for you, I'm sure,
0:46:33 > 0:46:37chopped shallots, or, I beg your pardon, scallions or spring onions,
0:46:37 > 0:46:41we put a handful of those straight into the mashed potato like that.
0:46:41 > 0:46:46Whisk it up a little bit. Stir them in, then we put in some hot milk.
0:46:46 > 0:46:48There are no quantities or measurements to this,
0:46:48 > 0:46:51- you do this the way it sort of feels.- Waa!
0:46:51 > 0:46:53And by the way, you don't particularly, back to me, Richard,
0:46:53 > 0:46:56you don't particularly cook this for a dinner party,
0:46:56 > 0:46:59it's the sort of thing you do when friends drop in unexpectedly
0:46:59 > 0:47:02and you've got just potatoes, onions and cabbage lying around the place.
0:47:02 > 0:47:05Right, whisked up in quite well there.
0:47:05 > 0:47:09Then some of this lovely Irish cabbage, hearty cabbage,
0:47:09 > 0:47:12slightly boiled and chopped fine, like that.
0:47:12 > 0:47:14Better have a taste at this stage.
0:47:15 > 0:47:18Good, but no seasoning. Needs seasoning.
0:47:18 > 0:47:19Salt.
0:47:20 > 0:47:21Pepper.
0:47:22 > 0:47:25Is your beef doing all right over there, Billy, by the way?
0:47:25 > 0:47:26Oi.
0:47:26 > 0:47:29- No, not too bad, Keith. We'll have a quick look.- Excellent.
0:47:29 > 0:47:31Um, a handful of parsley.
0:47:31 > 0:47:32Into that.
0:47:32 > 0:47:35I still think that's a bit stodgy. Can you see that all right?
0:47:35 > 0:47:39Nice mixture, though. I'm going to add now some melted butter,
0:47:39 > 0:47:42good cholesterol heart attack-inducing stuff.
0:47:42 > 0:47:43Please don't take me seriously.
0:47:43 > 0:47:46I don't wish a heart attack on anybody, really.
0:47:46 > 0:47:49This is the sort of thing doctors write to me about and say
0:47:49 > 0:47:52we'd be much better off just having a lettuce leaf
0:47:52 > 0:47:54and a plate of beans. Well, I don't go with that.
0:47:54 > 0:47:56Well done, my dear. Right.
0:47:56 > 0:47:58That is the colcannon. Off with the lid there,
0:47:58 > 0:48:00see how we're getting on.
0:48:00 > 0:48:02- Ah...- Oh, boy. Richard,
0:48:02 > 0:48:04that is superb.
0:48:04 > 0:48:05Doesn't that smell good?
0:48:05 > 0:48:08It smells like an oriental spice parlour, you know.
0:48:08 > 0:48:13As opposed to a simple Irish kitchen, get rid of that over there.
0:48:13 > 0:48:16Whack it up, Billy, my dear, cos we ought to have a slice of that.
0:48:16 > 0:48:19Thing is, Richard, please, while Billy's taking that out,
0:48:19 > 0:48:22this is traditionally cooked on Christmas Eve.
0:48:22 > 0:48:24When you come back from mass, you have a slice hot
0:48:24 > 0:48:26and the main deal is to let it cool until tomorrow
0:48:26 > 0:48:29and have it for breakfast with a pint of stout
0:48:29 > 0:48:31before you start your Christmas Day celebrations.
0:48:31 > 0:48:34- Fantastic. You carving?- Yes.
0:48:35 > 0:48:38I'll dash up some...
0:48:38 > 0:48:39some potato here.
0:48:39 > 0:48:42But the trouble is with this, it's a superb dish, but it isn't
0:48:42 > 0:48:44the kind of thing that the high-flying punters
0:48:44 > 0:48:46in smart restaurants are going to get, are they?
0:48:46 > 0:48:49A, they think it's not good enough, and B, the cook isn't going to offer it to them.
0:48:49 > 0:48:52OK, let's look back after the last couple of years.
0:48:52 > 0:48:53We've come a long way now,
0:48:53 > 0:48:57not alone have we gone through the French era of dishes, et cetera,
0:48:57 > 0:49:00but a lot of our own dishes, traditional dishes,
0:49:00 > 0:49:02maybe thanks to people like you,
0:49:02 > 0:49:04we're bringing these back to the fore.
0:49:04 > 0:49:07Time will give us a chance to put these back on the menu.
0:49:07 > 0:49:08I have no hesitation,
0:49:08 > 0:49:11your programme is going to do that, the awareness is going to be made.
0:49:11 > 0:49:14Because that is flavour, it's something that's not in the books.
0:49:14 > 0:49:19God only knows, probably, but I do think it does stand a good chance.
0:49:19 > 0:49:20It does stand a good chance.
0:49:20 > 0:49:22- It's tasty, it looks well to the eye.- Yes.
0:49:22 > 0:49:26Maybe in a cold starter with various little types of salads around it,
0:49:26 > 0:49:28you know, someone could take it from there.
0:49:28 > 0:49:30I tell you what it does do,
0:49:30 > 0:49:32it gives you a brilliant thirst, doesn't it?
0:49:32 > 0:49:34- Because it is very, very spicy, this beef.- Mm.
0:49:34 > 0:49:36- Slainte.- Slainte, stock.
0:49:36 > 0:49:38BILLY LAUGHS Slainte, stock.
0:49:38 > 0:49:40- Good, isn't it?- It is very good.
0:50:02 > 0:50:05Do you want a Roman one or an Etruscan one?
0:50:09 > 0:50:11Floyd, tell me, how are you as a cook?
0:50:11 > 0:50:14Well as a potter...well, as a potter I'm pretty good, really.
0:50:14 > 0:50:16Yes, I reckon you're pretty good,
0:50:16 > 0:50:18and your cooking is roughly the same standard.
0:50:18 > 0:50:19KEITH LAUGHS
0:50:19 > 0:50:23I came to Ballycotton, famous for its superb plaice and potatoes...
0:50:23 > 0:50:24TILL RINGS I thank you!
0:50:24 > 0:50:27To cook at the home of Stephen Pearce, the potter you've just seen.
0:50:27 > 0:50:32Unfortunately the fishermen, because of a little dispute with the Irish Navy didn't go to sea that day,
0:50:32 > 0:50:34so instead of cooking a plumptious plaice we just made the sauce.
0:50:34 > 0:50:38As Hoagy Carmichael said, "Some days there just ain't no fish."
0:50:38 > 0:50:40Brilliant interlude, wasn't it?
0:50:40 > 0:50:42- Did you enjoy the interlude? - Yeah, I love interludes.
0:50:42 > 0:50:45He would never see it, he doesn't even have a television set.
0:50:45 > 0:50:47Now, what have you done so far?
0:50:47 > 0:50:50Now, I've put the yolks of two eggs in here.
0:50:50 > 0:50:54I've put lemon juice, white wine, and...
0:50:54 > 0:50:57I've decided that it's just about thick enough now,
0:50:57 > 0:51:00so we're going to add the first bit of butter, I'm beating it in
0:51:00 > 0:51:03and get the first little bit of butter beaten in
0:51:03 > 0:51:05and then some more butter and you don't worry about quantities,
0:51:05 > 0:51:09two yolks of eggs and put in anywhere four, six,
0:51:09 > 0:51:118oz of butter. It doesn't matter.
0:51:11 > 0:51:14Even my mother, who was probably the best cook in Ireland,
0:51:14 > 0:51:17used to get out her double boilers and we'd be sent out of the house
0:51:17 > 0:51:20and everything, God was called upon when hollandaise sauce was made,
0:51:20 > 0:51:21but I just slap it together,
0:51:21 > 0:51:24the one rule is this you must have a thick bottomed saucepan,
0:51:24 > 0:51:26um...and you can't fail.
0:51:26 > 0:51:29Famous last words, I hope they are not.
0:51:29 > 0:51:32what did you do before you became a famous hollandaise sauce maker?
0:51:32 > 0:51:34Well, I've done a bit of everything. I've never done...
0:51:34 > 0:51:37Everything I do, I do with gusto.
0:51:37 > 0:51:40And I've never done anything in the form of a career.
0:51:40 > 0:51:42When I was a young boy, I remember leaving school
0:51:42 > 0:51:45and everybody was figuring out what they were going to do with their lives
0:51:45 > 0:51:48and I'd been so involved with girls I never have the chance to choose
0:51:48 > 0:51:50and I happened to fall into pottery
0:51:50 > 0:51:53and I'd done that for a few years and I managed rock'n'roll bands in England
0:51:53 > 0:51:57and I've done faith healing and...I do all sorts of things.
0:51:57 > 0:52:00I like to play, just like we're playing now.
0:52:00 > 0:52:02Why did you stop the rock'n'roll?
0:52:02 > 0:52:06Well, you know, these old drugs and drinks, it burns you out.
0:52:06 > 0:52:08It's fun at the time, but afterwards...
0:52:08 > 0:52:11Nothing you can do with your faith healing with my director, is there?
0:52:11 > 0:52:13You don't do spiritualism as well, and stuff like that?
0:52:13 > 0:52:16- Sure. We'll have a shot at anything. - We'll try him later on.- Yeah.
0:52:16 > 0:52:19- He's got all sorts of funnies... - Oh, he's a nasty person...
0:52:19 > 0:52:22- He's cruel, isn't he?- Yes.- Is that curdling or anything?- Er, well...
0:52:22 > 0:52:25- Ha-ha!- This couldn't be the first.
0:52:25 > 0:52:28I've never curdled it yet, but this looks like the first time.
0:52:28 > 0:52:30You actually diverted me deliberately.
0:52:30 > 0:52:33- How can you divert an Irishman? - You are a naughty boy!
0:52:33 > 0:52:35You're a very naughty boy.
0:52:35 > 0:52:37You'll be getting smacked in a minute.
0:52:38 > 0:52:42By the magic of television, I'm going to cast a spell on that
0:52:42 > 0:52:44and make it absolutely brilliant.
0:52:44 > 0:52:47Can you give me a tiny, little bit of hot water?
0:52:47 > 0:52:48A little hot water, right.
0:52:51 > 0:52:53Are you sure you know what you're doing?
0:52:53 > 0:52:54I think I know what I'm doing. Is that hot?
0:52:54 > 0:52:57- Right, yes, you tell me when.- Stop.
0:52:57 > 0:52:58Wonderful.
0:53:01 > 0:53:04I don't want to show off, but if you just pass me...
0:53:04 > 0:53:06- HE LAUGHS - Oh, that's unfair!
0:53:06 > 0:53:08Just pass me the sauce boat, would you, please?
0:53:08 > 0:53:12Yes, one moment now. We're nearly in business.
0:53:12 > 0:53:14Oh, you're a very nasty person.
0:53:14 > 0:53:17A sauce boat, please.
0:53:17 > 0:53:19Now that is all smooth and perfect again.
0:53:19 > 0:53:21And there it is, it's made and ready.
0:53:21 > 0:53:24- Shall we drink to that? - Very well done, well done.
0:53:24 > 0:53:26- Apple juice or wine? - Apple juice, please.- Right.
0:53:26 > 0:53:27Here's yours.
0:53:27 > 0:53:30I've taken a bigger glass than you, because
0:53:30 > 0:53:31I'm not as modest as you are.
0:53:36 > 0:53:39That man was a true genius.
0:53:39 > 0:53:41And it's totally timeless. Brilliant stuff, there.
0:53:41 > 0:53:42As ever on Best Bites,
0:53:42 > 0:53:44we're looking back at some of the most tastiest recipes
0:53:44 > 0:53:46from the Saturday Kitchen larder.
0:53:46 > 0:53:48Still to come on today's Best Bites...
0:53:48 > 0:53:52The two great Italians, Antonio Carluccio and Gennaro Contaldo
0:53:52 > 0:53:54battle it out at the omelette challenge hobs.
0:53:54 > 0:53:58But how did they both do? We'll find out in just a few minutes.
0:53:58 > 0:54:01Martin Morales introduces us to some traditional Peruvian flavours
0:54:01 > 0:54:03with his flaming beef stir-fry.
0:54:03 > 0:54:07He marinades the beef for 12 hours before searing it in a hot pan,
0:54:07 > 0:54:11along with onions, tomatoes, chilli and a splash of pisco.
0:54:11 > 0:54:14And Pauline Quirke faces her Food Heaven or Food Hell.
0:54:14 > 0:54:16Would she get her Food Heaven,
0:54:16 > 0:54:18lamb with a lamb Madras curry with chapatis,
0:54:18 > 0:54:20or would she get her dreaded Food Hell,
0:54:20 > 0:54:23pasta with squid and oven-roasted tomato sauce?
0:54:23 > 0:54:26Find out what she gets to eat at the end of the show.
0:54:26 > 0:54:28Now with St Patrick's day soon approaching,
0:54:28 > 0:54:31who better to have in the kitchen than Catherine Fulvio?
0:54:31 > 0:54:34She's here with some seriously luscious lamb.
0:54:34 > 0:54:37- Great to have you on the show, Catherine.- Thank you very much.
0:54:37 > 0:54:39And you're doing something from your hometown, really,
0:54:39 > 0:54:40particularly this lamb?
0:54:40 > 0:54:43Yes, I'm from a family of farmers in Wicklow...
0:54:43 > 0:54:45- Right.- ..in Ballyknocken.
0:54:45 > 0:54:47And we're lamb farmers now.
0:54:47 > 0:54:50- And of course your Wicklow's famous for lamb.- Right.- Yes. So...
0:54:50 > 0:54:53You mentioned at the top of the show that it's
0:54:53 > 0:54:56- generally the diet, the heather, is it?- Yes.- That makes it so good?
0:54:56 > 0:54:59- At the moment we have a mild winter, James.- It's not mild.
0:54:59 > 0:55:04- It is mild!- I was in Ireland last week, it is NOT mild.
0:55:04 > 0:55:07The Wicklow hills gets loads of snow, actually, don't they?
0:55:07 > 0:55:09Not too much, actually. It's not too bad.
0:55:09 > 0:55:12In general we really don't have the severity of weather...
0:55:12 > 0:55:16I was in Portrush. Portrush, it was quite windy.
0:55:16 > 0:55:17Playing golf, were you?
0:55:17 > 0:55:20Yes, it was Portrush. It was minus...56.
0:55:20 > 0:55:22- What?!- Yeah. LAUGHTER
0:55:22 > 0:55:25- Yeah. And windy...- Here we go.
0:55:25 > 0:55:29Any excuse for my golf. Anyway, over to you.
0:55:29 > 0:55:31What we're doing is roasted roots there, normally we do them
0:55:31 > 0:55:34with orange, we've dropped the orange today, Darcey.
0:55:34 > 0:55:36What we have is some butternut squash,
0:55:36 > 0:55:38we have some lovely carrots here, shallots,
0:55:38 > 0:55:42little bit of thyme, and we're going to roast those off, James,
0:55:42 > 0:55:45with some olive oil or rapeseed oil.
0:55:45 > 0:55:49- OK.- As you wish yourself. Now I need to make the crust for the lamb.
0:55:49 > 0:55:51- Yes.- So what I have over here is my food processor,
0:55:51 > 0:55:55so I'm just going to take some figs here and breadcrumbs.
0:55:55 > 0:55:57- Yeah.- And pop it all in.
0:55:57 > 0:55:59The ingredients you've got in here have got a little Italian
0:55:59 > 0:56:02sort of thing, would that be testament to the hubby?
0:56:02 > 0:56:05Yes, my husband's from Palermo in Sicily.
0:56:05 > 0:56:09So we have a lovely mix of Italian and Irish food back home,
0:56:09 > 0:56:12which is really, really...delicious.
0:56:12 > 0:56:15Now I have honey here, I have balsamic, I have some herbs,
0:56:15 > 0:56:19pistachios, and we're just going to get all of this in for the crust.
0:56:19 > 0:56:21With the lamb, have you heard of that?
0:56:21 > 0:56:23Yeah, Wicklow lamb is famous.
0:56:23 > 0:56:25In general, Ireland's got great lamb.
0:56:25 > 0:56:28In general, lamb all over Ireland is great.
0:56:28 > 0:56:31It's got amazing produce in Ireland, really. Great seafood...
0:56:31 > 0:56:34I think so, I think it's genuinely world-class.
0:56:34 > 0:56:37Makes it really easy for us chefs to look good
0:56:37 > 0:56:40- when we've got such good produce, you know.- Yeah.
0:56:40 > 0:56:41He's built you up now. LAUGHTER
0:56:41 > 0:56:46We sell a lot of our lamb to France from where we are in Wicklow.
0:56:46 > 0:56:48- Right.- Yes, it's quite popular.
0:56:48 > 0:56:50- Now...- Right, the veg is going to go in.- OK.
0:56:50 > 0:56:53So we'll just give this a quick whizz here.
0:56:53 > 0:56:55OK.
0:56:55 > 0:56:58So this is the topping for the lamb, then, I take it?
0:56:58 > 0:57:01This is, James, this is lovely as well if you were doing
0:57:01 > 0:57:05a butterfly leg of lamb, you can put this on the top and put
0:57:05 > 0:57:07the lamb on the barbecue in the summer, really, really delicious.
0:57:07 > 0:57:09Right.
0:57:09 > 0:57:10I'll leave that out the way.
0:57:10 > 0:57:13- There you go.- Thank you.
0:57:13 > 0:57:15So then, just so that the crust sticks,
0:57:15 > 0:57:19I've got some Dijon mustard here, brushing this on.
0:57:19 > 0:57:22I mentioned at the top, you are a writer as well, your cookbooks,
0:57:22 > 0:57:25- winning awards in Ireland. - That's right, yes,
0:57:25 > 0:57:28my latest book, Eat Like An Italian, which is Italian food
0:57:28 > 0:57:30with lots of delicious Irish
0:57:30 > 0:57:32and British seasonal ingredients in it,
0:57:32 > 0:57:35it won the Cookbook Of The Year award. And this recipe's from it.
0:57:35 > 0:57:37Fantastic. And tell us about the cook school, then.
0:57:37 > 0:57:40- That's based in the farm itself, isn't it?- It is.
0:57:40 > 0:57:43Yes, I grew up, I'm third generation on the farm in Wicklow
0:57:43 > 0:57:46and my mother opened one of the Ireland's first
0:57:46 > 0:57:47farmhouse bed and breakfasts, James.
0:57:47 > 0:57:50She cooked three meals a day and I learned to cook from my mum,
0:57:50 > 0:57:52- but then I went on to train...- Yeah.
0:57:52 > 0:57:55..and I converted our old milking parlour on the farm
0:57:55 > 0:57:58into a cookery school ten years ago.
0:57:58 > 0:58:01- OK.- Lamb's going in.- Lamb's going in. This goes into the oven, then.
0:58:01 > 0:58:02It's about 180.
0:58:02 > 0:58:06- Um, 350 in a fan oven.- Yeah.
0:58:06 > 0:58:09And I'd say, James, you're talking about 20, 25 minutes.
0:58:09 > 0:58:12- OK.- For lamb that size.- You leave it to rest, that's the key.
0:58:12 > 0:58:15We've got one resting now over there as well.
0:58:15 > 0:58:17And you were on about the tapenade bit, which is here.
0:58:17 > 0:58:20- So I'll bring that over to you there.- That's grand...
0:58:20 > 0:58:22- The figs I've got in here.- Mm-hm.
0:58:22 > 0:58:25Which you can tell us about. Dried figs in this one.
0:58:25 > 0:58:29Yes, what we have is the figs are just softening up,
0:58:29 > 0:58:30they're quite soft anyway, James.
0:58:30 > 0:58:34They'll probably be OK, but if you have them anyway tough,
0:58:34 > 0:58:36soften them up and everything goes in here.
0:58:36 > 0:58:38So you have your olives.
0:58:38 > 0:58:41So even though there's quite a few ingredients it's a rather
0:58:41 > 0:58:44- quick dish to make.- Right. - Pistachios in there.
0:58:44 > 0:58:47I like a little bit of mustard in there, gives it a bite.
0:58:47 > 0:58:49You've got the sweet and the sour, the salty
0:58:49 > 0:58:51but you've got the capers going in here,
0:58:51 > 0:58:54that's your sourness going in, which is very typical of Sicilian food.
0:58:54 > 0:58:57- Yes.- And...- Now as well as Italy, you guys,
0:58:57 > 0:59:01you guys are travelling to America quite a lot, particularly New York.
0:59:01 > 0:59:04They celebrate St Patrick's Day, hugely, don't they?
0:59:04 > 0:59:07I'm actually just back, I'm straight off the fight from JFK.
0:59:07 > 0:59:11I was cooking live on NBC's Today Show for St Patrick's Day.
0:59:11 > 0:59:13- Fantastic.- So we were doing that.
0:59:13 > 0:59:17Was it yesterday? I don't know what day it was any more, James!
0:59:17 > 0:59:20- So, just getting a little bit of orange juice in here.- Yes.
0:59:20 > 0:59:22You can put the zest of orange as well, if you wanted to.
0:59:22 > 0:59:26- Only a little bit.- Yes, you won't notice it.
0:59:26 > 0:59:28LAUGHTER Do you want the figs in there?
0:59:28 > 0:59:31- Oh, yes, please, James.- Do you want the water in as well?
0:59:31 > 0:59:33- Not really, no. Thank you. - Just take the figs.- Yes.
0:59:33 > 0:59:36- So you're basically just softening these up.- Yes, absolutely.
0:59:36 > 0:59:38You could use apricots if you didn't fancy figs
0:59:38 > 0:59:41or if you didn't have them to hand. So we give that a bit of a blitz.
0:59:41 > 0:59:43This is technically the sauce, with it, is it?
0:59:43 > 0:59:46This is the sauce that goes with it, it makes a huge quantity,
0:59:46 > 0:59:49as in a big jar of it but it is so nice
0:59:49 > 0:59:51with lovely Connemara air dried lamb
0:59:51 > 0:59:53or some beautiful cheeses,
0:59:53 > 0:59:57- like a Wicklow blue cheese would be gorgeous with it.- Right.
0:59:57 > 1:00:00So it's just blitzing down and that's it, then James.
1:00:00 > 1:00:01- All we do is plate up.- Yeah.
1:00:02 > 1:00:05So, your cook school, how many people can go there at any one time?
1:00:05 > 1:00:09- The cook schools in Ireland have become a huge business.- Yes.
1:00:09 > 1:00:12Really, really popular for short breaks, leisure breaks,
1:00:12 > 1:00:13but we're still a bed and breakfast.
1:00:13 > 1:00:15People come and stay with us
1:00:15 > 1:00:18and at weekends we've got all sorts of different themes going on.
1:00:18 > 1:00:23Years ago, you know, what was really popular? Sushi and the like.
1:00:23 > 1:00:26- Nowadays, it's all about practical cookery.- Sushi?
1:00:26 > 1:00:28I know. It was all the rage, you know, the bizarre things
1:00:28 > 1:00:31that people wouldn't make every night of the week.
1:00:31 > 1:00:34Now people want recipes that they're really going to make with a twist.
1:00:34 > 1:00:37- Right. I'll bring that over. - We're just there now.
1:00:37 > 1:00:40- So, it's quite a lot of oil going in here.- Yeah.
1:00:42 > 1:00:44There we go. Lovely.
1:00:46 > 1:00:49- It is like a very liquid tapenade. - Yes. It is. Yeah.
1:00:49 > 1:00:52- It's a kind of a sauce, as much as it is a tapenade.- The anchovies.
1:00:52 > 1:00:56That's a very, sort of, Italian sort of thing. With lamb, particularly.
1:00:56 > 1:00:57Very, very Sicilian.
1:00:57 > 1:01:01It's very common in Sicily to use anchovy paste as a base flavour,
1:01:01 > 1:01:02when you're cooking off.
1:01:02 > 1:01:05- So, there we go.- A little bit of oil on here for that.
1:01:05 > 1:01:07Are you a good dancer, Catherine?
1:01:07 > 1:01:09Can you do the Irish dancing?
1:01:09 > 1:01:13You don't want to see my Irish dancing. I got kicked out of class.
1:01:13 > 1:01:15Teach James a few steps of Irish dancing
1:01:15 > 1:01:17because he loves his dancing.
1:01:17 > 1:01:19Thank you, Mr Rankin. Yeah.
1:01:19 > 1:01:22When I was a child, my mum used to give us money
1:01:22 > 1:01:25to go Irish dancing in the local hall.
1:01:25 > 1:01:27So, myself and my neighbours used to head over.
1:01:27 > 1:01:31And, after about a few weeks of this, we were getting nowhere.
1:01:31 > 1:01:34So we used to just keep going with the money to the sweet shop.
1:01:34 > 1:01:37- Aah!- And I got caught.
1:01:37 > 1:01:38I got caught chewing sweets.
1:01:40 > 1:01:41Not dancing?
1:01:41 > 1:01:44Thank you. OK, so, now. We're going to get our veggies
1:01:44 > 1:01:47into the centre of the plate, here. Look at these, aren't they so nice?
1:01:47 > 1:01:50It's the colour with the butternut squash.
1:01:50 > 1:01:53This is lovely with the Sunday roast, anyway. Just on their own.
1:01:53 > 1:01:56- And big chunks of onions.- Mmm. Yeah.
1:01:56 > 1:01:59You know what? The leftovers of this, James, fabulous just for soup.
1:01:59 > 1:02:01Just go ahead and blitz it down.
1:02:01 > 1:02:02So, now, here we have our lamb
1:02:02 > 1:02:05that's been resting for about ten minutes.
1:02:05 > 1:02:07So, these chops are rather big
1:02:07 > 1:02:10so we'll just cut about, say, two per person.
1:02:10 > 1:02:11I'll get you a bigger knife.
1:02:11 > 1:02:14There you go. If you're looking at something like this,
1:02:14 > 1:02:17if you want to ask your butcher, it's French trimmed, isn't it?
1:02:17 > 1:02:20- Has it had the little... - French trimmed, yeah.- Chine removed.
1:02:20 > 1:02:22It makes it easier to slice through.
1:02:22 > 1:02:24It's easy to get your butcher to do that.
1:02:24 > 1:02:26- There you go.- Like that.
1:02:26 > 1:02:28- Then, James...- I've got that. - ..parsley, there.
1:02:28 > 1:02:31We go on to that. I decided to leave the shamrock for Paul,
1:02:31 > 1:02:34- so I wasn't going to go with the wood sorrel on it. So...- Hey!
1:02:34 > 1:02:36- We just put this on. - And a little bit of that.
1:02:36 > 1:02:39A bit of the tapenade around, like that, for garnish.
1:02:39 > 1:02:42- This would be great with fish, stuff like that.- It's so versatile.
1:02:42 > 1:02:44- Make it in a big jar and keep it in the fridge.- Yeah.
1:02:44 > 1:02:47- It's smelling great from over here. - It does smell really good.
1:02:47 > 1:02:50I'm looking at the piece of lamb that's left on the board, going...
1:02:50 > 1:02:53- "Is she going to put that on the plate?"- Yeah!
1:02:53 > 1:02:56- It'll do you for a wee snack. - There we go. Right, James.
1:02:56 > 1:02:58Let you go with that one and I'll cut the rest for you.
1:02:58 > 1:03:00Tell us what that is again.
1:03:00 > 1:03:04This here is your Wicklow lamb with a pistachio and fig crust
1:03:04 > 1:03:08and a lovely pistachio fig tapenade.
1:03:08 > 1:03:09Fantastic.
1:03:14 > 1:03:16- Right. It looks good.- Do you want this one, as well, James?
1:03:16 > 1:03:18- Yeah. Go on.- There we go.
1:03:18 > 1:03:21And that one. And that one. There you go.
1:03:22 > 1:03:26- Dive in.- This big boy loves his food.- Well, I like the food.
1:03:26 > 1:03:29Yeah, exactly. Dive into that. Tell us what do you think.
1:03:29 > 1:03:31Interesting, this Wicklow lamb, because I tried it in rehearsal.
1:03:31 > 1:03:35- It tasted fantastic.- Mmm.- Really good.- It very sweet. Very succulent.
1:03:35 > 1:03:37Almost like the salt marsh sort of lamb that you get.
1:03:37 > 1:03:41- It's very, very good.- The French love the Wicklow lamb.
1:03:41 > 1:03:44- It's very good.- Beautiful.
1:03:44 > 1:03:46I like the, sort of, sweetness of that fig.
1:03:46 > 1:03:48The figs work really, really well with it.
1:03:48 > 1:03:50Lamb takes flavour so well. That's what is so brilliant.
1:03:50 > 1:03:52It almost seems like a Sicilian influence
1:03:52 > 1:03:54because you've got the capers,
1:03:54 > 1:03:57you've got the sweet-sour thing, which they love in Sicily.
1:03:57 > 1:04:00- Happy with that?- It's lovely. Juicier than I thought it would be.
1:04:00 > 1:04:04Every time I do lamb on the barbie, it's really crunchy!
1:04:09 > 1:04:13A sensational dish with a welcome sprinkling of Sicilian sunshine
1:04:13 > 1:04:15and it tasted fantastic.
1:04:15 > 1:04:17Gennaro Contaldo stood a proud second place
1:04:17 > 1:04:19on the Omelette challenge leaderboard
1:04:19 > 1:04:23when he faced Antonio Carluccio at the Saturday Kitchen hobs.
1:04:23 > 1:04:24It was certainly a tough time to beat,
1:04:24 > 1:04:28but would Antonio manage to crack it? Let's find out.
1:04:28 > 1:04:31Right. Let's get down to business. Two Italians on the show.
1:04:31 > 1:04:32Two omelettes. That's all I ask.
1:04:32 > 1:04:36As quick as they can. Antonio did it in 31.88 seconds.
1:04:36 > 1:04:41- Gennaro, there, second on our board.- Gennaro...
1:04:41 > 1:04:42why you breaking my eggs?
1:04:42 > 1:04:46Right? Now, I'm going to give you a hand here
1:04:46 > 1:04:49because you've had an operation. This is a first time. All right?
1:04:49 > 1:04:53- Wow! Be handy.- Let's put the clocks on the screens, please.
1:04:53 > 1:04:54- Ready?- OK.- Not yet! Not yet!
1:04:54 > 1:04:57Leave him be. Leave him be.
1:04:57 > 1:05:00- He can do it. He can do it. If he wants.- Ready? Three, two, one, go!
1:05:11 > 1:05:12There you go.
1:05:20 > 1:05:22Make sure it's cooked.
1:05:25 > 1:05:28Aaarggh!
1:05:28 > 1:05:29GONG CHIMES
1:05:29 > 1:05:32- All right, cook. Just about.- Thank you!
1:05:32 > 1:05:34- Ah!- Look at that!
1:05:36 > 1:05:40It's cooked. It's definitely cooked. Definitely is.
1:05:40 > 1:05:42And salt, as well.
1:05:42 > 1:05:43Yeah. And seasoned.
1:05:43 > 1:05:46I don't think there's any season on there.
1:05:47 > 1:05:48Ha-ha!
1:05:48 > 1:05:50Right.
1:05:50 > 1:05:53- Gennaro,... - I know. I know.
1:05:53 > 1:05:5628.12. Nowhere near.
1:05:56 > 1:05:57Wow!
1:05:57 > 1:05:59Carluccio.
1:05:59 > 1:06:02Yeah. You go so deep down.
1:06:02 > 1:06:04Yeah. Yes, I know.
1:06:04 > 1:06:06You are quicker. Where are you?
1:06:06 > 1:06:09- Down there.- You can take that home. - Oh good.- You are a lot quicker.
1:06:09 > 1:06:11I've got a collection.
1:06:11 > 1:06:14That operation did you a world of good
1:06:14 > 1:06:17because you did it in 27.24 seconds.
1:06:17 > 1:06:18So, pretty respectable.
1:06:18 > 1:06:19Yeah!
1:06:19 > 1:06:21APPLAUSE
1:06:21 > 1:06:24- Fantastic stuff.- That will be last time I'm making him win.
1:06:28 > 1:06:30Cracking stuff there, Antonio.
1:06:30 > 1:06:34Now, next up with a sizzling South American stir-fry
1:06:34 > 1:06:36is a man who's proved he's as good at mixing flavours
1:06:36 > 1:06:38as he is his music.
1:06:38 > 1:06:40Over to you, Martin Morales.
1:06:40 > 1:06:43- Great to have you on the show, Martin.- Thank you very much.
1:06:43 > 1:06:46Now, tell us about this dish, first of all. It's new to me.
1:06:46 > 1:06:51It's called lomo saltado. Saltado means jumping. It's a beef stir-fry.
1:06:51 > 1:06:53So, we're going to make the flavours really jump out
1:06:53 > 1:06:55and the ingredients jump as well.
1:06:55 > 1:06:57And that's with a very hot pan to start off with.
1:06:57 > 1:07:00It a Peruvian but it comes from our Chinese-Peruvian culture.
1:07:00 > 1:07:05Chinese people came to Peru in 1850 and brought tons of flavours,
1:07:05 > 1:07:07tons of ingredients, and tons of dishes.
1:07:07 > 1:07:10A bit like the Japanese, African, Italian, and Spanish.
1:07:10 > 1:07:13- Peru's famous for many different foods, a few here.- Absolutely.
1:07:13 > 1:07:15Tomatoes originate, potato's from there.
1:07:15 > 1:07:18You're going to do some chips with this. Or I'm going to do some chips.
1:07:18 > 1:07:20If you could do those chips, that would be fantastic.
1:07:20 > 1:07:21I'd really appreciate that.
1:07:21 > 1:07:24- And a bit of garlic, as well? - Yeah. Smashed garlic.
1:07:24 > 1:07:27- Is this dish traditionally Peruvian? - Yeah, yeah, yeah.
1:07:27 > 1:07:30We're going to marinade the beef first. So, yes.
1:07:30 > 1:07:34The dish came from our Peruvian-Chinese culture.
1:07:34 > 1:07:36- Right.- And, er,...
1:07:36 > 1:07:39There's about 10,000 chifa restaurants,
1:07:39 > 1:07:42- that's Chinese-Peruvian restaurants in Lima itself.- Right.
1:07:42 > 1:07:47So it's one of the cultures that is in Peru. As well as, Nikkei culture,
1:07:47 > 1:07:49which is the Japanese-Peruvian culture.
1:07:49 > 1:07:53It really is the epicentre for great ingredients, isn't it? Peru.
1:07:53 > 1:07:57Great ingredients, great flavours, great food, great cooking.
1:07:57 > 1:08:00It literally is a foodie destination, isn't it, really?
1:08:00 > 1:08:04Tons and tons of chefs coming to Peru right now.
1:08:04 > 1:08:07Going to put a bit of Worcester sauce, put some soy sauce in there
1:08:07 > 1:08:08and then some red wine vinegar.
1:08:08 > 1:08:11But, yeah, there's tons of chefs coming to Peru,
1:08:11 > 1:08:14there's more chef schools in Peru than any other country in the world,
1:08:14 > 1:08:15apparently.
1:08:15 > 1:08:20And Peru has the most number of national dishes in 491,
1:08:20 > 1:08:24it's in the Guinness Book of Records. So that tells you a bit...
1:08:24 > 1:08:26He's a plethora of knowledge, this fellow!
1:08:26 > 1:08:30You're saying 10,000 Chinese, slightly more than what we have
1:08:30 > 1:08:33in terms of Indian restaurants in this country!
1:08:33 > 1:08:36Chips you want doing in the normal way but we're going to finish them
1:08:36 > 1:08:38off slightly different.
1:08:38 > 1:08:39And we just...
1:08:40 > 1:08:43We just taste this. See if the marinade is all right.
1:08:43 > 1:08:47Now the most famous dish of course is the ceviche, the name of your
1:08:47 > 1:08:49restaurant, so tell us about that,
1:08:49 > 1:08:52how did you first end up opening that place?
1:08:52 > 1:08:56Well, I've been cooking since I was 11 years old,
1:08:56 > 1:09:00I was born in Peru and I just watched my great aunt Carmela cook
1:09:00 > 1:09:05all the time, she really inspired me and that stayed with me all my life.
1:09:05 > 1:09:09And I've worked in music, worked in other areas as well
1:09:09 > 1:09:12but cooking has always been there, so a couple of years ago, I said,
1:09:12 > 1:09:17stop doing that, stop doing everything else and really see
1:09:17 > 1:09:20if we can open the very best Peruvian restaurant,
1:09:20 > 1:09:22because there wasn't that at the time.
1:09:22 > 1:09:26So we said, "Let's try it." And so we started tweeting about it
1:09:26 > 1:09:30and people said, "Hey, I think we'd like you to do it".
1:09:30 > 1:09:35So we did pop-up restaurants and then it all led to this wonderful,
1:09:35 > 1:09:38wonderful, amazing restaurant that we now have in Soho in London.
1:09:38 > 1:09:42Cos you mentioned your music career, but you floated over it.
1:09:42 > 1:09:45- Just go and put this in the fridge. - Absolutely.
1:09:45 > 1:09:49You've been at the start of many things as we know it now,
1:09:49 > 1:09:51the music scene, nightclubs...
1:09:51 > 1:09:54People will be listening to this going - depends how old you are,
1:09:54 > 1:09:59going, "Martin Morales... I remember him, nightclubs!"
1:09:59 > 1:10:00We used to...
1:10:00 > 1:10:04- You were a big DJ!- No, no! - Yeah! Huge, you were.
1:10:04 > 1:10:06Around the world. Go on.
1:10:06 > 1:10:11Well, I played in Japan, I played in Russia,
1:10:11 > 1:10:14in Morocco, in New York, Central Park,
1:10:14 > 1:10:16so I travelled around, but that was a hobby.
1:10:16 > 1:10:22I had a day job working for music companies, iTunes, Apple, Disney,
1:10:22 > 1:10:24but really, what I loved was cooking.
1:10:24 > 1:10:27Now I am beginning to understand your dish.
1:10:27 > 1:10:29Jumping, DJing...
1:10:29 > 1:10:32The same thing, running a restaurant is like conducting an orchestra.
1:10:32 > 1:10:34Everything has got to be right.
1:10:34 > 1:10:37But you genuinely used to cook and DJ at the same time.
1:10:37 > 1:10:40Yeah, I had a club night 15 years ago called The Global Kitchen
1:10:40 > 1:10:45where I would cook and DJ at the same time. I was called DJ Chef!
1:10:45 > 1:10:47So that was a lot of fun.
1:10:47 > 1:10:50I know because all the guys were excited about Rachel coming here
1:10:50 > 1:10:53but there was one girl in particular that was very excited
1:10:53 > 1:10:56about you coming in, we've got Michaela over there
1:10:56 > 1:11:00who used to go clubbing to your night.
1:11:00 > 1:11:04Apparently, she just said, "I know you from somewhere. Oh, yeah!"
1:11:04 > 1:11:08She was like this! "Martin, give me another tune!"
1:11:08 > 1:11:12And I said, I've got to do some cooking as well.
1:11:12 > 1:11:14THEY LAUGH
1:11:14 > 1:11:15Little orange hot pants!
1:11:15 > 1:11:18Anybody that's got a picture of Michaela in a nightclub,
1:11:18 > 1:11:21please send it to Saturday Kitchen.
1:11:21 > 1:11:23So, yeah, thanks for doing those.
1:11:23 > 1:11:27And now we're going to chop a little bit of... Just for seasoning,
1:11:27 > 1:11:32just get out a few sprigs of the coriander and parsley.
1:11:32 > 1:11:36You put the beef in the fridge, how long would you marinate that for?
1:11:36 > 1:11:38That's going to break it down as well.
1:11:38 > 1:11:43Yeah, six to 12 hours, 12 is the absolute perfect, I think.
1:11:44 > 1:11:46So you don't want...
1:11:46 > 1:11:48You want me to get that out of the fridge?
1:11:48 > 1:11:51Yes, please. Thank you very much. Here is one we made earlier.
1:11:51 > 1:11:53So this is fillet of beef you're using here.
1:11:53 > 1:11:56Yeah, only the best. Absolutely.
1:11:56 > 1:11:59Nice big chunks. 3cm cubed.
1:11:59 > 1:12:03Really lovely. So that's been there for 12 hours.
1:12:03 > 1:12:06The most amazing thing about your food is you actually use
1:12:06 > 1:12:09the spices...pretty much the ones I use.
1:12:09 > 1:12:12But the flavours you produce are so different.
1:12:12 > 1:12:14Exactly, and that's the wonderful thing
1:12:14 > 1:12:16- about cooking around the world, right?- It's amazing.
1:12:16 > 1:12:20In Peru, we have these wonderful influences from other places,
1:12:20 > 1:12:23from our Inca cuisine to other countries as well
1:12:23 > 1:12:25and ceviche being a top, top dish,
1:12:25 > 1:12:28again, adapts itself to different types of chilis.
1:12:28 > 1:12:30Amarillo chilli, this one?
1:12:30 > 1:12:33Lovely. Slice it thinly. That'll be great.
1:12:33 > 1:12:35This is not a hot chilli, this is sweet chilli?
1:12:35 > 1:12:39Well, it's an aromatic chilli. That's about right.
1:12:39 > 1:12:42That's perfect, thank you very much.
1:12:42 > 1:12:45And then you've got the stuff you brought along with you that you're
1:12:45 > 1:12:47not using today, tell us about this.
1:12:47 > 1:12:49Again, different things have originated from Peru
1:12:49 > 1:12:52and this is a purple maize, we make a delicious dessert
1:12:52 > 1:12:54and delicious juice out of that.
1:12:54 > 1:12:55It's rock hard.
1:12:55 > 1:12:59It's dry, but everything is in the husk, the flavour is in the husk.
1:12:59 > 1:13:04You boil that with a few other things, other spices as well,
1:13:04 > 1:13:06- brings out all the flavours. - I know we want to get this started.
1:13:06 > 1:13:10So there is your oil, and away you go.
1:13:10 > 1:13:14We're going to put a bit of vegetable oil here.
1:13:15 > 1:13:19And this is "jumping". Saltado.
1:13:19 > 1:13:23So we want some fire, some smoke, it's full of flavour.
1:13:25 > 1:13:27If you're doing this at home, be very, very careful
1:13:27 > 1:13:30because there is going to be a lot of flames coming out of here.
1:13:30 > 1:13:33Indeed. So this is the fun bit.
1:13:33 > 1:13:35It's a fun dish to do.
1:13:35 > 1:13:39We cook with passion, with fun. So here we go.
1:13:39 > 1:13:41I notice how you stand back at that point!
1:13:44 > 1:13:47We want some fire in there for the flavours to come in.
1:13:47 > 1:13:52- I take it it's the smokiness you are looking for.- Absolutely. Absolutely.
1:13:54 > 1:13:55We want to sear it as well.
1:13:55 > 1:13:58We don't mind it being a bit burnt,
1:13:58 > 1:14:01the garlic bits burnt, in this occasion,
1:14:01 > 1:14:02really, really helps.
1:14:08 > 1:14:12- Could you grill it?- Would you barbecue this or not?
1:14:12 > 1:14:15No, no, this is stir-fry.
1:14:17 > 1:14:18That's how it should be.
1:14:18 > 1:14:20My auntie's going to love this -
1:14:20 > 1:14:22next to her net curtains, that's going to go down a treat!
1:14:22 > 1:14:27No, no, we're very careful when we do this. It's delicious.
1:14:27 > 1:14:30Your producers said you wanted some heat. This is what I'm bringing.
1:14:30 > 1:14:33- So you used to DJ while doing this, did you?- Yeah!
1:14:33 > 1:14:37- It's why people came! - No wonder Michaela liked you!
1:14:42 > 1:14:44- Right, I've got our chips, then. - It's jumping.
1:14:46 > 1:14:48Our food is full of passion, full of flavour,
1:14:48 > 1:14:50bursting with flavour, ceviches and saltados...
1:14:50 > 1:14:53Saltado is a style of cooking, actually.
1:14:54 > 1:14:56You can use this, put chicken in there, some fish,
1:14:56 > 1:14:58some prawns is fantastic.
1:14:58 > 1:15:02- We've got a minute left. I know you want to put...- We're nearly there.
1:15:02 > 1:15:04I've been looking forward to this.
1:15:04 > 1:15:06- Rachel, this is fantastic. - What's that?
1:15:06 > 1:15:09- Pisco.- What is it?
1:15:09 > 1:15:11A bit more smokiness in there.
1:15:11 > 1:15:13We're going to put a bit of pisco,
1:15:13 > 1:15:15this is black pisco from Peru.
1:15:15 > 1:15:21It's a spirit that's made from grapes. Pure grape juice.
1:15:21 > 1:15:258kg of grapes goes into making one litre of pisco.
1:15:25 > 1:15:27Smells pretty good.
1:15:28 > 1:15:30Would you use that in cocktails?
1:15:30 > 1:15:32Use that in cocktails,
1:15:32 > 1:15:35we make a fantastic national cocktail called a pisco sour.
1:15:35 > 1:15:38At Ceviche as well, people love that.
1:15:38 > 1:15:40You can drink it straight?
1:15:41 > 1:15:44I've got my chips here, we're going to finish off the chips,
1:15:44 > 1:15:46not with normal salt, you've got some of this...
1:15:47 > 1:15:51Lovely, we're going to put some sal de maras,
1:15:51 > 1:15:57that's pink salt from Maras which is just near Cuzco,
1:15:57 > 1:16:00where Machu Picchu is. Absolutely delicious salt.
1:16:00 > 1:16:04We're going to put the tomatoes, and then the amarillo chillies...
1:16:07 > 1:16:08Very colourful.
1:16:08 > 1:16:12And just bring that in there. I think you're going to love this.
1:16:12 > 1:16:15Then we need a bit of the marinade.
1:16:15 > 1:16:18Just to finish it off.
1:16:20 > 1:16:23- It's still jumping.- Getting ready to serve it.
1:16:23 > 1:16:26And that's it. Lovely.
1:16:26 > 1:16:28Thank you very much.
1:16:28 > 1:16:32I'm going to start with the beef.
1:16:32 > 1:16:34Beautiful.
1:16:34 > 1:16:35There we go.
1:16:38 > 1:16:40So with that fillet, they cook very quickly.
1:16:40 > 1:16:42That's right. And it's been marinated,
1:16:42 > 1:16:44so it's got tons of flavour.
1:16:45 > 1:16:47And then we've got... Lovely.
1:16:47 > 1:16:49That goes on there.
1:16:49 > 1:16:52- Come on!- We're ready, we're ready!
1:16:52 > 1:16:56We want some of that sauce over the top.
1:16:56 > 1:16:57Tell us what that is again.
1:16:57 > 1:17:02That is beef stir-fry - Peruvian beef stir-fry, lomo saltado,
1:17:02 > 1:17:04it's jumping, it's delicious.
1:17:04 > 1:17:06It's delicious. I tried it earlier.
1:17:11 > 1:17:14It is, we'll put a little bit more herbs on the top for you,
1:17:14 > 1:17:16and this is what you get to dive into next.
1:17:16 > 1:17:18I could get really used to this!
1:17:18 > 1:17:21You're coming back then, are you?
1:17:21 > 1:17:23Start with the chips.
1:17:23 > 1:17:28It's the spices, I tried this in rehearsal, it's the spices
1:17:28 > 1:17:31that you put on there that give this a really great flavour.
1:17:31 > 1:17:35A bit of the cumin, some oregano there, some amarillo chilli,
1:17:35 > 1:17:37which has got tons of flavour,
1:17:37 > 1:17:39that beef fillet has been marinating as well.
1:17:39 > 1:17:41So much flavour! Really good.
1:17:41 > 1:17:44It smacks you, it's brilliant.
1:17:48 > 1:17:50Impressive stuff there, Martin,
1:17:50 > 1:17:54but just be very careful if you're trying that dish at home.
1:17:54 > 1:17:57Now, when the fabulous Pauline Quirke came into the studio to face
1:17:57 > 1:18:01her food heaven or food hell, she was crying out for curry over pasta,
1:18:01 > 1:18:04but which one did she get? Let's find out.
1:18:04 > 1:18:05Everybody here has made their minds up.
1:18:05 > 1:18:09Pauline, you could be having lamb shanks
1:18:09 > 1:18:12but particularly your favourite, curried lamb shanks,
1:18:12 > 1:18:15Madras-style, we have got tomatoes, lovely selection of spices,
1:18:15 > 1:18:19tamarind, stock, served with crispy onions and home-made chapatis.
1:18:19 > 1:18:24Alternatively, you could be having pasta, which we have over here,
1:18:24 > 1:18:28with - I know you hate these things - squid tentacles, flash-fried,
1:18:28 > 1:18:32little home-made tomato sauce, how do you think these lot have decided?
1:18:32 > 1:18:37- Who knows?- You know what these two wanted.- Lawrence wanted the curry.
1:18:37 > 1:18:39Tom... I don't know.
1:18:39 > 1:18:42The girls did as well. 4-0!
1:18:42 > 1:18:43Lovely!
1:18:43 > 1:18:46Lose that out the way.
1:18:46 > 1:18:47Throw that. Put that in the bin.
1:18:47 > 1:18:52What we're going to do is - you can give me a hand if you want.
1:18:52 > 1:18:56Chapatis, you can take some wholemeal flour which we have here
1:18:56 > 1:18:59and some water, don't add too much water, that's going to go in there.
1:18:59 > 1:19:03If you can peel me a bit of ginger,
1:19:03 > 1:19:06I'll start off sealing our lamb.
1:19:06 > 1:19:10You want a really hot deep pan for this one, particularly an oven dish.
1:19:10 > 1:19:12Lamb shanks used to be really cheap.
1:19:12 > 1:19:15When I first was training in London, they were about 10p each
1:19:15 > 1:19:18but now, like everything else, they have become more expensive.
1:19:18 > 1:19:23But what we do need to do is seal them first, get some colour on them.
1:19:23 > 1:19:25That will determine the colour of our stew at the end.
1:19:25 > 1:19:28We need to get it really nice and hot and seal these
1:19:28 > 1:19:29so you get a nice colour on them.
1:19:31 > 1:19:34These are about a quid each, these lamb shanks
1:19:34 > 1:19:37but they are delicious, I have to say.
1:19:37 > 1:19:39But do require a long, long method of cooking.
1:19:39 > 1:19:43Slow-cooking is coming back to the fore now.
1:19:43 > 1:19:45Have to cook it properly. Got to be cooked right.
1:19:45 > 1:19:47Do you twice cook it?
1:19:47 > 1:19:49I basically cook it and then pan-fry it afterwards,
1:19:49 > 1:19:51let it go cold and then pan-fry it.
1:19:51 > 1:19:54You score the skin with a Stanley knife towards you,
1:19:54 > 1:19:57the same width of your finger, and then straight in a hot oven
1:19:57 > 1:20:00to blast it so it shocks it, then drop it down to 160.
1:20:00 > 1:20:02What's the bit about pouring hot water on it?
1:20:02 > 1:20:06That's for the loin of pork, for crackling.
1:20:06 > 1:20:09This is Madras spices - mustard seeds, coriander seeds,
1:20:09 > 1:20:14little bit of cloves, fenugreek seeds, fennel and cumin seeds.
1:20:14 > 1:20:17I'm going to place them all into a spice grinder.
1:20:17 > 1:20:19Or a coffee grinder, which is what this is.
1:20:19 > 1:20:21This is the Madras style of the curry,
1:20:21 > 1:20:23this comes from southern India.
1:20:24 > 1:20:29Also known as Chennai, where it originates from, in Madras.
1:20:29 > 1:20:32We blend this into a powder.
1:20:32 > 1:20:36- That's your Madras.- Wow.- And that's basically just a coffee grinder.
1:20:36 > 1:20:39- We've got a bit of cinnamon there. - Good for your sinuses!
1:20:39 > 1:20:42Brilliant for your coffee grinder, your coffee will stink of curry.
1:20:42 > 1:20:46The idea is now you want to get this colour.
1:20:46 > 1:20:50You see that on these shanks. It's really important to colour these.
1:20:50 > 1:20:52You probably think this is excessive, this heat,
1:20:52 > 1:20:54but it is quite important.
1:20:54 > 1:20:57I put it in a cold pan. With the amount of meat in it,
1:20:57 > 1:20:58it'll reduce the temperature,
1:20:58 > 1:21:00they'll end up sweating, not colouring.
1:21:00 > 1:21:03Once you have them nicely coloured, these can come out,
1:21:03 > 1:21:05turn the temperature down, lift these out.
1:21:07 > 1:21:09There you go.
1:21:09 > 1:21:12Then, into our pan now, going through the rest of our stuff,
1:21:12 > 1:21:17we've got some cardamom seeds, some bay leaves, these are curry seeds.
1:21:17 > 1:21:18Smells great.
1:21:18 > 1:21:22Literally, just break open those cardamom seeds,
1:21:22 > 1:21:25- and then, Tom, I think you've got me my paste.- Yep.
1:21:25 > 1:21:28I'll take these off.
1:21:28 > 1:21:31A lot going on here but once you've got everything ready,
1:21:31 > 1:21:34it sits in the oven and you forget about it. Ginger, garlic, chilli.
1:21:36 > 1:21:39In there. Lid on. We blend this.
1:21:41 > 1:21:44That's that one. Just finely chopped.
1:21:44 > 1:21:47Then we can start to cook everything.
1:21:47 > 1:21:50- Veg oil, don't use olive oil for this, obviously.- Right.
1:21:50 > 1:21:52In we go with the...
1:21:52 > 1:21:55Oh, how did that happen?!
1:21:55 > 1:21:57THEY LAUGH
1:21:57 > 1:21:58They were out the freezer.
1:21:58 > 1:22:02There's your chapatis, we just put... This is curry seeds,
1:22:02 > 1:22:06we put our cinnamon in there and our bay leaves,
1:22:06 > 1:22:09and then I'm going to pop in my tomato.
1:22:09 > 1:22:11- Hey-hey!- Very hot.
1:22:11 > 1:22:13In we go with our stock.
1:22:13 > 1:22:16This is beef stock gone in there.
1:22:16 > 1:22:19Then I'll put the rest of our ingredients in.
1:22:19 > 1:22:23So in we go with the garlic, chilli and the ginger.
1:22:25 > 1:22:29I've got some turmeric, that's gone in as well.
1:22:29 > 1:22:32- In we go with the spices.- Right.
1:22:32 > 1:22:35And we've got our cardamom pods.
1:22:35 > 1:22:40Oh, three top chefs cooking for me! Does life get any better?
1:22:40 > 1:22:41- No, there's one, love.- Oh!
1:22:41 > 1:22:45- The idea is now...- You do that. - I can do that.
1:22:45 > 1:22:48Bring this to the boil, turn this up a bit.
1:22:48 > 1:22:50Tom is frying me off some onion rings.
1:22:50 > 1:22:55Yup. So I just slice them thinly, and...
1:22:55 > 1:22:59Dip them in flour, and that's going to get them lovely and crispy.
1:22:59 > 1:23:02Tom, I'm doing my chapatis, stop talking to me.
1:23:02 > 1:23:04THEY LAUGH
1:23:04 > 1:23:05No, you're all right.
1:23:05 > 1:23:09The idea is you've got your lamb shanks which go into our pan.
1:23:09 > 1:23:12There is one ingredient I have yet to put in - which is this stuff.
1:23:14 > 1:23:16It's quite unusual. This is tamarind.
1:23:16 > 1:23:21It's a bit like, almost looks like a big runner bean pod,
1:23:21 > 1:23:24like broad bean pod, but dark, and what you need to do,
1:23:24 > 1:23:26you buy this in two types.
1:23:26 > 1:23:29- Chapati's boiling.- There we go.
1:23:29 > 1:23:32You mainly buy this in puree or you can buy it like this.
1:23:32 > 1:23:34This is the loose stuff.
1:23:34 > 1:23:37What you need to do is reconstitute this in boiling water,
1:23:37 > 1:23:39and it ends up with this.
1:23:39 > 1:23:42These are little seeds in here, so you pass it through a sieve
1:23:42 > 1:23:45and you end up with a paste, it's easier to buy the paste,
1:23:45 > 1:23:47it saves you a lot of work.
1:23:47 > 1:23:49I do apologise, I was rubbish on the chapatis.
1:23:49 > 1:23:52In we go with the tamarind, There is a lot going on here, boys.
1:23:52 > 1:23:56What else have I got? Everything bar the kitchen sink.
1:23:56 > 1:23:59You bring the lamb shanks to the boil.
1:23:59 > 1:24:01You can use that hot pan there.
1:24:01 > 1:24:06If I swap it around... If you can open the oven for me, Pauline.
1:24:06 > 1:24:07Multi-tasking! There we go.
1:24:09 > 1:24:12I'll bring the other one. That's it.
1:24:12 > 1:24:14We've got one I'll bring out. Now the secret of this
1:24:14 > 1:24:16is how long it's cooked for.
1:24:16 > 1:24:18And these...
1:24:18 > 1:24:20Oh, sorry, I do apologise.
1:24:20 > 1:24:23Thank you very much. Too many cooks and all that!
1:24:25 > 1:24:29This goes in... Literally, it wants at least three or four hours.
1:24:29 > 1:24:32This one went in yesterday and it's gone in there for nine hours.
1:24:32 > 1:24:35The slower, slower the cooking, the better,
1:24:35 > 1:24:38better the flavour will be, particularly with lamb shanks.
1:24:38 > 1:24:42Anyway, we're frying off our onions, turn that nice and hot,
1:24:42 > 1:24:45- and if I lift this off, look at that.- Look at that.- Ooh.
1:24:47 > 1:24:50- Oh, wow.- Hopefully we've got some chopped parsley.
1:24:50 > 1:24:54- I'll get that.- What are we going to do, put it on that plate?
1:24:54 > 1:24:56Lose that one.
1:24:56 > 1:25:01Some chopped parsley. So to finish this off, are you following this?
1:25:01 > 1:25:04- Yes, yes.- We lift these out.
1:25:04 > 1:25:07The idea is you should be able to eat lamb shanks with a spoon
1:25:07 > 1:25:10at the end of it.
1:25:10 > 1:25:14Look at that. Beautifully glazed as well, isn't it?
1:25:14 > 1:25:16- Excuse fingers.- It smells fantastic.
1:25:16 > 1:25:19They just start to fall apart. Which they should be.
1:25:21 > 1:25:25You can see... If I just break that, it should just fall off.
1:25:25 > 1:25:27See, it's pulling away from the bone, that's the key.
1:25:27 > 1:25:30- Put this parsley in the sauce? - Yes, please.
1:25:30 > 1:25:33- Ready?- That can go in there.
1:25:35 > 1:25:38- Parsley has gone in.- Lovely. - Some salt.
1:25:39 > 1:25:43Well done. Bit of black pepper.
1:25:43 > 1:25:46Then we should have some butter in there.
1:25:46 > 1:25:49I know I don't often butter in food...
1:25:49 > 1:25:50THEY LAUGH
1:25:50 > 1:25:51Much!
1:25:51 > 1:25:56But I do think in this, it takes a lot of the, I don't know,
1:25:56 > 1:25:58I just put a bit of butter in my curry.
1:25:58 > 1:26:03There was a great dish I had, a butter chicken...
1:26:03 > 1:26:07Running through with our chapati dough, which is wholemeal flour,
1:26:07 > 1:26:11water, salt, and that's it.
1:26:11 > 1:26:13Mix that together, roll it all out
1:26:13 > 1:26:15and basically you just pop those in the pan.
1:26:15 > 1:26:18If you can brush those with some butter, that's it.
1:26:18 > 1:26:21We've got our onions here.
1:26:21 > 1:26:24Lawrence is quite happy because he doesn't have to make an omelette.
1:26:24 > 1:26:28- So am I!- Because you have been practising as well, haven't you?
1:26:28 > 1:26:31I bought a chicken farm.
1:26:31 > 1:26:33- But you have actually been practising the omelette?- I have.
1:26:33 > 1:26:36It's the only show that we haven't cooked an omelette.
1:26:36 > 1:26:39- Best time...- Go on, then. - 14 seconds.
1:26:39 > 1:26:44Bring it on, Gennaro. I'm laying down the gauntlet!
1:26:44 > 1:26:46Yeah, I'll believe that when I see it.
1:26:46 > 1:26:52So we're brushing the chapatis, got our crispy shallots.
1:26:52 > 1:26:55- Lift these out.- These on the side? - Yeah, pop it on the side.
1:26:55 > 1:26:57Smells lovely.
1:26:57 > 1:26:59- Then you've got your crispy onions. - He's good.
1:26:59 > 1:27:02- He's all right!- I taught him everything I know.
1:27:02 > 1:27:05Gave him five minutes of my time.
1:27:05 > 1:27:10Then we've got the onion rings... I can't...! And that's it.
1:27:10 > 1:27:12It must be the stupid o'clock they were up this morning,
1:27:12 > 1:27:15- that's why we've all gone mad. - Look at that!
1:27:15 > 1:27:19I want you to dive into that and tell me what you think.
1:27:19 > 1:27:22He said you should be able to eat it with a spoon, yeah?
1:27:22 > 1:27:25It's falling off.
1:27:25 > 1:27:30- The crew is hungry.- I'll...bring the glasses over, girls. There you go.
1:27:30 > 1:27:35- You even get to try some as well.- Oh, James!
1:27:35 > 1:27:36Ooh! It's beautiful.
1:27:36 > 1:27:40- Food heaven?- Really beautiful.
1:27:40 > 1:27:43Chapatis, you easily could make that at home.
1:27:43 > 1:27:45- They're the best bit.- I'll have a go, yeah, they make it.
1:27:45 > 1:27:48If you can't find the lamb shanks, use diced shoulder,
1:27:48 > 1:27:51that's the cut you want to use,
1:27:51 > 1:27:54diced shoulder of lamb or a leg of lamb
1:27:54 > 1:27:56and cook it for two, two and a half hours
1:27:56 > 1:28:00- but it's roughly the same. - You can't overcook it.
1:28:00 > 1:28:03The longer it is, the better. You can get those slow cookers,
1:28:03 > 1:28:06stick it in a slow cooker and it'll be fantastic.
1:28:06 > 1:28:08- You enjoying it?- What?
1:28:08 > 1:28:09Oh, look.
1:28:09 > 1:28:14This is the reason why he's only on once a year. Unbelievable!
1:28:18 > 1:28:22Trust me, that dish is a huge hit every time you cook it.
1:28:22 > 1:28:24I'm glad you enjoyed it, Pauline.
1:28:24 > 1:28:26That's all we've got time for on today's Best Bites.
1:28:26 > 1:28:28If you would like to try
1:28:28 > 1:28:31and cook any of the fabulous food you've seen today, you can
1:28:31 > 1:28:34find all the recipes on our website, bbc.co.uk/recipes.
1:28:34 > 1:28:38There are lots of delicious dishes on there for you to choose from.
1:28:38 > 1:28:41Have a great week and get in the kitchen. See you very soon.
1:28:41 > 1:28:42Bye for now.