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Good morning. Sit back and enjoy 90 minutes of the best food on TV. | 0:00:04 | 0:00:07 | |
It's time for another helping of Best Bites. | 0:00:07 | 0:00:10 | |
Welcome to the show. | 0:00:31 | 0:00:32 | |
We've got lots of talented chefs lining up for some pretty | 0:00:32 | 0:00:35 | |
hungry celebrity guests this morning. | 0:00:35 | 0:00:37 | |
Mark Hix cooks one of the best steaks we've ever | 0:00:37 | 0:00:39 | |
had on the programme. | 0:00:39 | 0:00:40 | |
He turns a hanger steak into a unique steak salad. | 0:00:40 | 0:00:43 | |
He fries the steak and serves it with crispy shallots | 0:00:43 | 0:00:46 | |
and wild mushrooms and watercress salad. | 0:00:46 | 0:00:48 | |
And the pride of Bulgaria, Silvena Rowe, | 0:00:48 | 0:00:51 | |
creates a salmon kiev right before your eyes. | 0:00:51 | 0:00:53 | |
She uses fresh sorrel and puff pastry to make the kiev | 0:00:53 | 0:00:57 | |
and serves it with a delicious radish and potato salad. | 0:00:57 | 0:01:00 | |
And the legendary Antonio Carluccio serves up a magnificent | 0:01:00 | 0:01:04 | |
fillet of venison. | 0:01:04 | 0:01:05 | |
He pan fries medallions in butter | 0:01:05 | 0:01:07 | |
and makes a delicious wild mushroom sauce. | 0:01:07 | 0:01:10 | |
And Amy Nuttall faced her Food Heaven or Food Hell. | 0:01:10 | 0:01:13 | |
Would she get her Food Heaven, tuna, with my take on a seared, spiced | 0:01:13 | 0:01:16 | |
tuna served with snake beans and Chinese leaf salad? Or would she get | 0:01:16 | 0:01:20 | |
her dreaded Food Hell, leeks and my Wensleydale cheese and leek souffle, | 0:01:20 | 0:01:25 | |
with a dandelion and walnut salad? | 0:01:25 | 0:01:27 | |
You can find out what she gets to eat at the end of the show. | 0:01:27 | 0:01:30 | |
Now, when Nathan Outlaw wanted to showcase Cornish red mullet | 0:01:30 | 0:01:33 | |
on the show, he brought it with him on the train | 0:01:33 | 0:01:35 | |
so I must apologise if you were sat next to him at the time. | 0:01:35 | 0:01:39 | |
What are we cooking? We're going to do a lovely Cornish dish. | 0:01:39 | 0:01:42 | |
We've got the red mullet and the squid that I brought up with me. | 0:01:42 | 0:01:45 | |
You genuinely brought up with you? Yeah, up on the train. | 0:01:45 | 0:01:47 | |
Then we're matching it with pickled mushrooms, some dried | 0:01:47 | 0:01:50 | |
tomatoes that you can do yourself, they don't have to be sun-dried, | 0:01:50 | 0:01:52 | |
and we've got some wild fennel herb that we've gone and picked as well. | 0:01:52 | 0:01:55 | |
Wild fennel herb. We'll get through that in a minute but I'm going to do | 0:01:55 | 0:01:58 | |
the little... This is like an onion dressing, is it? | 0:01:58 | 0:02:01 | |
Yeah. It's a red onion reduction and we're going to make clarified butter, | 0:02:01 | 0:02:04 | |
where usually you would have oil, | 0:02:04 | 0:02:05 | |
we've got clarified butter instead. OK. | 0:02:05 | 0:02:07 | |
I'll get the clarified butter on. The clarified butter's on. | 0:02:07 | 0:02:10 | |
The onion just wants dicing nice and fine. | 0:02:10 | 0:02:12 | |
Then I'm going to put that in there with some red wine? | 0:02:12 | 0:02:15 | |
That's it, red wine, red wine vinegar and some sugar. | 0:02:15 | 0:02:17 | |
We'll reduce that right down. | 0:02:17 | 0:02:19 | |
Reduce that down and that'll go into our | 0:02:19 | 0:02:21 | |
clarified butter sauce at the end, right? That's right, yeah. | 0:02:21 | 0:02:24 | |
Tell us about this red mullet then. | 0:02:24 | 0:02:25 | |
It's a red mullet, yeah. | 0:02:25 | 0:02:27 | |
One of my favourite fish from the sea, especially on the Cornish coast. | 0:02:27 | 0:02:30 | |
You get it everywhere. | 0:02:30 | 0:02:32 | |
Um, not massively popular. | 0:02:32 | 0:02:34 | |
It's fair to say they use it a lot abroad, France, Italy, | 0:02:34 | 0:02:37 | |
particularly in France they love it | 0:02:37 | 0:02:39 | |
and they cook it whole with the liver in, don't they? | 0:02:39 | 0:02:42 | |
That's right, yeah. Some people call it the woodcock of the sea | 0:02:42 | 0:02:45 | |
because woodcock, game bird, you can cook with all the guts in. | 0:02:45 | 0:02:48 | |
Well, this is exactly the same. You can cook all the liver. | 0:02:48 | 0:02:51 | |
So long as it's really fresh. Yeah. | 0:02:51 | 0:02:52 | |
But it is quite a strong flavour in itself, isn't it? | 0:02:52 | 0:02:55 | |
Yeah, it is quite a strong flavour. | 0:02:55 | 0:02:57 | |
That's why today I'm doing a dish with red wine and mushrooms, | 0:02:57 | 0:03:00 | |
all the stuff that is quite hearty stuff, really. | 0:03:00 | 0:03:02 | |
It can handle it. | 0:03:02 | 0:03:03 | |
It will take quite strong flavours, a bit like monkfish, | 0:03:03 | 0:03:06 | |
that kind of stuff. Yeah, that's right. | 0:03:06 | 0:03:08 | |
Anyway, last time you were on the show you were just about to | 0:03:08 | 0:03:11 | |
open these restaurants. Tell us, how is it going, first of all? | 0:03:11 | 0:03:14 | |
Have you got them open? Yeah, both the restaurants are open now. | 0:03:14 | 0:03:17 | |
Yeah. They're doing really well. | 0:03:17 | 0:03:19 | |
The grill's ticking along nicely, the summer holidays are upon us now, | 0:03:19 | 0:03:23 | |
so it's going to be a bit of a manic time, then we've got the fine | 0:03:23 | 0:03:28 | |
dining doing really well, that's where I'm cooking most of the time. | 0:03:28 | 0:03:31 | |
Now this is in Rock, is it? That's right, yeah. | 0:03:31 | 0:03:33 | |
So just across the way from Mr Stein. | 0:03:33 | 0:03:35 | |
Are you looking at him through your window of your place, or not? | 0:03:35 | 0:03:39 | |
No. No. Not yet, definitely. | 0:03:39 | 0:03:41 | |
So when you're prepping this, you've got to take the pin bones out | 0:03:43 | 0:03:45 | |
because you don't want to get one of them in your mouth. | 0:03:45 | 0:03:48 | |
You're best off using little tweezers, aren't you, | 0:03:50 | 0:03:53 | |
really, for this? That's right, yeah. | 0:03:53 | 0:03:55 | |
Little fish tweezers. You can nick the ladies' ones, I suppose. | 0:03:55 | 0:03:58 | |
I'm sure she'll love that, with a few scales in there. | 0:03:58 | 0:04:01 | |
Anyway the tomatoes, you basically want these deseeded and skinned. | 0:04:01 | 0:04:05 | |
That's right, yeah. | 0:04:05 | 0:04:06 | |
Do you use much red mullet in your cooking, Atul? | 0:04:06 | 0:04:08 | |
I suppose it takes quite long flavours like Indian sort of foods. | 0:04:08 | 0:04:11 | |
Yes, it's quite a strong fish, so it works really well with spices. | 0:04:11 | 0:04:14 | |
What spices | 0:04:14 | 0:04:15 | |
would you predominantly put with that? | 0:04:15 | 0:04:17 | |
I would normally use coriander and cumin with that | 0:04:17 | 0:04:19 | |
and fresh coriander works really well with grey mullet. Yeah. | 0:04:19 | 0:04:22 | |
It cooks quite quickly, doesn't it? But I remember having some of the | 0:04:22 | 0:04:25 | |
dishes over there, put a lot in that bouillabaisse, | 0:04:25 | 0:04:27 | |
bouillabaisse and all that sort of stuff... | 0:04:27 | 0:04:30 | |
Yeah, it gives you a lot of flavour, a lot of depth of flavour, | 0:04:30 | 0:04:32 | |
again handling the big flavours, so. Yeah. | 0:04:32 | 0:04:35 | |
Right, the tomatoes, what we do is just ice-cold water, | 0:04:35 | 0:04:39 | |
just to take some concasse, | 0:04:39 | 0:04:41 | |
ice-cold water straight out | 0:04:41 | 0:04:43 | |
and then this will basically just peel the skin on. That's right. | 0:04:43 | 0:04:46 | |
The pan's there ready to cook your fish. | 0:04:46 | 0:04:48 | |
Yeah, we're going to get that straight in. | 0:04:48 | 0:04:50 | |
And the skin will just peel off, like that. There you go. | 0:04:50 | 0:04:52 | |
What's nice about the tomatoes is you actually, | 0:04:52 | 0:04:54 | |
if you've got an abundance of them, you can actually sort of do this, | 0:04:54 | 0:04:57 | |
dry them right down and then you can leave them in your larder under oil. | 0:04:57 | 0:05:01 | |
Yeah. That's quite a nice way of using them up. | 0:05:01 | 0:05:04 | |
They're coming in, in the gardens at the moment, aren't they, tomatoes? | 0:05:04 | 0:05:07 | |
Yeah, definitely, they're coming up at the moment. | 0:05:07 | 0:05:09 | |
If you've got an abundance, here's an idea for them. | 0:05:09 | 0:05:11 | |
So the fish, skin side, you cook it? | 0:05:11 | 0:05:13 | |
Yes, skin side down, a little bit of salt on there. | 0:05:13 | 0:05:16 | |
It's good to always keep the fish, the skin, on red mullet, | 0:05:16 | 0:05:18 | |
don't you think? Yeah, I do. | 0:05:18 | 0:05:20 | |
I think if you've got a skin that can be eaten, crisp it up, | 0:05:20 | 0:05:23 | |
it's another texture. I'm not a person for leaving skin. | 0:05:23 | 0:05:27 | |
I like to eat that, so... | 0:05:27 | 0:05:28 | |
What we've got here as well, you've got some of this nice, | 0:05:28 | 0:05:32 | |
this is quite a small squid, quite nice, it will cook very quickly. | 0:05:32 | 0:05:36 | |
So I've got another tip for you. | 0:05:36 | 0:05:38 | |
If you're growing tomatoes in your garden, always water the pot, | 0:05:38 | 0:05:41 | |
not the outside. OK. It causes the stem to be much stronger. | 0:05:41 | 0:05:46 | |
That's from Jeff, the gardener, great. Top tip. | 0:05:46 | 0:05:50 | |
Top tip, there you go. | 0:05:50 | 0:05:51 | |
So the tomatoes, we're going to slowly cook these. | 0:05:51 | 0:05:54 | |
These are kind of like sun-blushed, aren't they, these? | 0:05:54 | 0:05:57 | |
That's right, yeah. | 0:05:57 | 0:05:58 | |
What we do is put it on to a tray, a little bit of salt, a little | 0:05:58 | 0:06:01 | |
bit of sugar, a little bit of pepper, | 0:06:01 | 0:06:03 | |
olive oil, some garlic and some thyme. | 0:06:03 | 0:06:05 | |
Put them in the oven, and you take about half an hour on 110, | 0:06:05 | 0:06:07 | |
and then just turn them over halfway. | 0:06:07 | 0:06:11 | |
So, a little bit of garlic. | 0:06:11 | 0:06:13 | |
Just over the top. | 0:06:13 | 0:06:14 | |
But you can keep these really nicely, can't you, | 0:06:14 | 0:06:17 | |
like you say, in a little pot. | 0:06:17 | 0:06:18 | |
Little pot, it looks nice. I've put them through bread a few times, | 0:06:18 | 0:06:21 | |
which would be quite interesting. | 0:06:21 | 0:06:23 | |
Some sugar's quite interesting as well, a bit of sugar. Yeah. | 0:06:23 | 0:06:26 | |
Salt, olive oil, and then slowly in an oven. Straight in, yeah. | 0:06:26 | 0:06:29 | |
I suppose it's good olive oil, then? That's right, yeah. | 0:06:30 | 0:06:33 | |
OK. | 0:06:33 | 0:06:35 | |
Turn these fillets of mullet over, a bit of colour on there. | 0:06:35 | 0:06:38 | |
Then, when you've turned them over, | 0:06:38 | 0:06:40 | |
I'm going to add the squid in there as well. | 0:06:40 | 0:06:43 | |
See those there, right? And I'll get my shallots chopped. | 0:06:43 | 0:06:46 | |
Now, this is a little bit of pickle. | 0:06:46 | 0:06:49 | |
Mushrooms, I'm a big fan of wild mushrooms, | 0:06:49 | 0:06:51 | |
but for a dish like this, it's nice to pickle mushrooms. | 0:06:51 | 0:06:53 | |
I don't really want to do that with wild mushrooms, | 0:06:53 | 0:06:55 | |
but these are perfect for it. | 0:06:55 | 0:06:57 | |
These are the cultivated Japanese-style mushrooms | 0:06:57 | 0:06:59 | |
which grow everywhere in the UK now. | 0:06:59 | 0:07:01 | |
There's some really good growers, actually. | 0:07:01 | 0:07:03 | |
Are these...? | 0:07:03 | 0:07:04 | |
These are called shimeji. Shimeji? Shimeji, yeah. | 0:07:04 | 0:07:07 | |
Are you just making that up? No, they are called shimeji! | 0:07:07 | 0:07:10 | |
What we do with them... JAMES LAUGHS | 0:07:10 | 0:07:13 | |
You're just winding me up! | 0:07:14 | 0:07:16 | |
They've got a nice earthiness to them, and they're | 0:07:16 | 0:07:18 | |
not as strong as shiitake, so it's quite nice with this dish. | 0:07:18 | 0:07:21 | |
These fennel tops that you've been using in the butter, | 0:07:21 | 0:07:24 | |
are they native to Cornwall? | 0:07:24 | 0:07:26 | |
Yeah, at the moment, this wild fennel, | 0:07:27 | 0:07:29 | |
it's a seashore vegetable, basically. | 0:07:29 | 0:07:32 | |
Like samphire sort of stuff? | 0:07:33 | 0:07:34 | |
Yeah, the same area, you get it in the same area. | 0:07:34 | 0:07:37 | |
Where you find it, you'll get that as well. OK. | 0:07:37 | 0:07:39 | |
So, the mushrooms, all I've added in there is | 0:07:41 | 0:07:43 | |
a little bit of the light olive oil. Yeah. | 0:07:43 | 0:07:45 | |
Then we've got some shallots in there as well, OK? | 0:07:45 | 0:07:48 | |
Then what we've got here is some red wine vinegar. | 0:07:48 | 0:07:50 | |
You can use any vinegar. It depends what dish you're doing it with. Yeah. | 0:07:50 | 0:07:53 | |
A bit of colour on there. | 0:07:56 | 0:07:58 | |
Like usual mushrooms, very hot pan to start off with? | 0:07:58 | 0:08:01 | |
And this, you cook it about three or four minutes? | 0:08:01 | 0:08:03 | |
Yeah, about three or four minutes. | 0:08:03 | 0:08:05 | |
Squid's in there, that takes literally about a minute. | 0:08:05 | 0:08:08 | |
Then what we're going to do is... Don't forget that. Yeah. | 0:08:08 | 0:08:10 | |
Vinegar in there. | 0:08:10 | 0:08:12 | |
And a little bit more of the olive oil. | 0:08:15 | 0:08:17 | |
Could you use dill instead if you couldn't get these fennel tops? | 0:08:17 | 0:08:20 | |
Dill, or even if you've got a normal fennel, just take the tops off that. | 0:08:20 | 0:08:24 | |
OK. | 0:08:24 | 0:08:25 | |
Right. OK, we're ready for you. | 0:08:25 | 0:08:28 | |
Yeah, mushrooms are ready. | 0:08:28 | 0:08:30 | |
What we're going to do to the mushrooms is | 0:08:30 | 0:08:32 | |
add a bit more of this herb. | 0:08:32 | 0:08:34 | |
You actually roast fish in this as well, which is a nice thing to do, | 0:08:36 | 0:08:39 | |
with the mullet whole. A bit of that on the tray. | 0:08:39 | 0:08:41 | |
Would we ever see you coming north, or rather, out of Cornwall, | 0:08:43 | 0:08:46 | |
or is that it for you? Cos it's a great larder down there, isn't it? | 0:08:46 | 0:08:49 | |
For me, it's beautiful. It's got everything I need in life. | 0:08:49 | 0:08:51 | |
I need to be able to cook professionally, | 0:08:51 | 0:08:53 | |
that's what I love doing, but also I've got the relaxation, | 0:08:53 | 0:08:55 | |
I've got the sea, I've got everything around, beautiful ingredients. | 0:08:55 | 0:09:00 | |
For me, London's... I'm from the Southeast originally, | 0:09:00 | 0:09:03 | |
but it's a bit too much for me, to be honest. | 0:09:03 | 0:09:05 | |
And you've got your kids, one of which you want to say hello to. | 0:09:05 | 0:09:09 | |
Yeah. Good luck to, is that right? Yeah, good luck to my children. | 0:09:09 | 0:09:12 | |
Which one are you looking at? Good luck, Jacob and Jessica, | 0:09:12 | 0:09:15 | |
with your tap dancing today. | 0:09:15 | 0:09:16 | |
It's their first competition, they're seven and five. | 0:09:16 | 0:09:19 | |
Shame I can't be there, but I've got to do a bit of cooking, I'm afraid. | 0:09:19 | 0:09:22 | |
I'd like to see you tap dancing! Me tap dancing?! | 0:09:23 | 0:09:26 | |
Right, so, this dressing, I'm mixing five parts | 0:09:28 | 0:09:32 | |
of this red-wine reduction, to one part of the... | 0:09:32 | 0:09:35 | |
The butter, yeah. There you go, that's that one done. | 0:09:35 | 0:09:38 | |
OK, then we've got some of the tomatoes, which are there. | 0:09:38 | 0:09:41 | |
There you go. The tomatoes. OK. | 0:09:41 | 0:09:44 | |
As you can see, these are dried down a little bit, it's nice. | 0:09:44 | 0:09:47 | |
What you tend to find as a flavour, | 0:09:47 | 0:09:49 | |
there is a risk of them being a little bit watery - it's gone. | 0:09:49 | 0:09:52 | |
Mullet fillet - best way to check is just to have a little look. | 0:09:52 | 0:09:54 | |
Should be a little bit translucent still, | 0:09:54 | 0:09:56 | |
it shouldn't be cooked right through. | 0:09:56 | 0:09:58 | |
Fennel tops on there. | 0:10:00 | 0:10:02 | |
A bit more fennel on the squid rings. You don't have to use red mullet. | 0:10:02 | 0:10:05 | |
You could just do the squid salad with this. | 0:10:05 | 0:10:07 | |
You could do it the same way with the tomatoes, the mushrooms. | 0:10:07 | 0:10:10 | |
All your food just looks so good. | 0:10:10 | 0:10:11 | |
Thank you, James! I do try! | 0:10:11 | 0:10:14 | |
And then what we've got here is the dressing. | 0:10:14 | 0:10:16 | |
As James already said, it's the red-wine reduction. | 0:10:16 | 0:10:19 | |
And the clarified butter. | 0:10:19 | 0:10:21 | |
What the clarified butter does, it's got almost like a nuttiness to it. | 0:10:21 | 0:10:25 | |
Yeah. There's a bit of fennel in there as well. | 0:10:25 | 0:10:26 | |
It's all about flavours. Get them flavours in there. | 0:10:27 | 0:10:30 | |
Remind us what that is again. | 0:10:30 | 0:10:31 | |
OK, so, you've got red mullet from Cornwall, nice bit of squid, | 0:10:31 | 0:10:34 | |
red-wine reduction, dried tomatoes and pickled mushrooms. | 0:10:34 | 0:10:37 | |
How fantastic does that look? | 0:10:37 | 0:10:39 | |
The boy's good. I told you he's good. | 0:10:44 | 0:10:45 | |
There you go. Have a sit over here. | 0:10:45 | 0:10:47 | |
What can you say about that, eh?! | 0:10:47 | 0:10:49 | |
There you go, what can you say? Dive into that one. | 0:10:49 | 0:10:51 | |
Beautifully presented. | 0:10:51 | 0:10:52 | |
Absolutely wonderful. | 0:10:52 | 0:10:54 | |
Dive into that. You call that cheffy rustic, is that right? | 0:10:54 | 0:10:57 | |
Cheffy rustic, yeah! | 0:10:57 | 0:10:58 | |
Would that be one that you do in your fine dining, | 0:10:58 | 0:11:01 | |
or is that more your...? | 0:11:01 | 0:11:03 | |
The difference is, the fundamentals in both restaurants are the same, | 0:11:03 | 0:11:07 | |
but one's much more casual and one's more refined. | 0:11:07 | 0:11:09 | |
That could work in both, really. Yeah. | 0:11:09 | 0:11:11 | |
Happy with that? Yeah, squid cooked perfectly. So often it's overdone - | 0:11:11 | 0:11:16 | |
as you know, toughens up. | 0:11:16 | 0:11:18 | |
Red mullet cooked to perfection. | 0:11:18 | 0:11:20 | |
People often wouldn't put mushrooms and fish together. It's unusual. | 0:11:20 | 0:11:23 | |
It can handle it. Big flavours. | 0:11:23 | 0:11:25 | |
Particularly the red wine vinegar and all that kind of stuff. Atul? | 0:11:25 | 0:11:28 | |
Very good, tastes fantastic. Happy with that? | 0:11:28 | 0:11:30 | |
Everybody's diving into that. I won't be getting any of this! | 0:11:30 | 0:11:33 | |
A tastier plate of food you couldn't wish for. | 0:11:37 | 0:11:39 | |
Coming up, I'll be making a warming French onion soup | 0:11:39 | 0:11:43 | |
for singing star Olly Murs, | 0:11:43 | 0:11:44 | |
after Rick Stein continues his Seafood Odyssey, | 0:11:44 | 0:11:47 | |
with some inspiration this time from Thailand. | 0:11:47 | 0:11:49 | |
In America, I mainly had crabs with drawn butter, which is great, | 0:11:50 | 0:11:55 | |
but sometimes you need a cleaner taste, | 0:11:55 | 0:11:57 | |
and the place for that is Thailand. | 0:11:57 | 0:11:59 | |
Here, I'm just cutting a very similar crab to the American crab up, | 0:11:59 | 0:12:03 | |
prior to steaming it. | 0:12:03 | 0:12:05 | |
I've cut it into four quarters | 0:12:05 | 0:12:08 | |
and then cracked all the claws. | 0:12:08 | 0:12:10 | |
I've made this makeshift steamer. A wok is so versatile. | 0:12:10 | 0:12:14 | |
I steamed the crab for just seven minutes, | 0:12:14 | 0:12:16 | |
so it's just cooked and not at all dry. | 0:12:16 | 0:12:18 | |
While that's cooking, you make a simple, fresh cold sauce. | 0:12:18 | 0:12:23 | |
You take some water, you take some fish sauce, | 0:12:23 | 0:12:26 | |
you take some palm sugar, chop up some green chillies. | 0:12:26 | 0:12:30 | |
Don't discard the seeds - this is Thailand, keep it nice and hot. | 0:12:30 | 0:12:33 | |
Take the zest off a couple of limes, add that. | 0:12:33 | 0:12:37 | |
Now add some coriander. | 0:12:37 | 0:12:39 | |
Then, slice up some kaffir lime leaves, those lovely, | 0:12:39 | 0:12:42 | |
fragrant limey leaves. | 0:12:42 | 0:12:43 | |
Then, some lemongrass. Just pull the outer husks off, chop it very finely. | 0:12:44 | 0:12:49 | |
Add that. | 0:12:49 | 0:12:51 | |
Now, add lots and lots of lime juice. | 0:12:51 | 0:12:54 | |
Stir that all up. | 0:12:54 | 0:12:56 | |
Now, take your crabs out of your steamer | 0:12:56 | 0:12:58 | |
and put them on a serving tray, | 0:12:58 | 0:13:00 | |
preferably with some nice, fresh banana leaves underneath. | 0:13:00 | 0:13:05 | |
Just pour the sauce over the top. | 0:13:05 | 0:13:06 | |
Like so many seafood dishes, there's nothing to the best ones, and that, | 0:13:07 | 0:13:12 | |
I promise you, will give you a taste of Thailand | 0:13:12 | 0:13:15 | |
you will remember for ever. | 0:13:15 | 0:13:17 | |
I first went to Thailand in 1986, and up till then, I think | 0:13:20 | 0:13:24 | |
green chicken curry was all I knew about Thai food, like most people. | 0:13:24 | 0:13:27 | |
But then I found night food markets. | 0:13:27 | 0:13:30 | |
The great thing about them is everything is so cheap, | 0:13:30 | 0:13:33 | |
and you've got 100 yards of street with food from all over Thailand, | 0:13:33 | 0:13:39 | |
and you can try it all. | 0:13:39 | 0:13:40 | |
This is tom yum goong, | 0:13:41 | 0:13:43 | |
and this restaurant here has great memories for me, | 0:13:43 | 0:13:46 | |
because me and my friend Johnny sat down here | 0:13:46 | 0:13:49 | |
shortly after we'd got to Thailand, | 0:13:49 | 0:13:51 | |
here in the night market, and had this soup. | 0:13:51 | 0:13:54 | |
We still meet in the London Inn in Padstow | 0:13:54 | 0:13:57 | |
and reminisce about how it was just the hottest thing we'd ever... | 0:13:57 | 0:14:00 | |
Thank you very much. | 0:14:00 | 0:14:02 | |
..we'd ever tasted. | 0:14:02 | 0:14:04 | |
You start the tom yum by bruising garlic, galangal - | 0:14:04 | 0:14:08 | |
which is a type of ginger - onion, chillies and shrimp paste | 0:14:08 | 0:14:13 | |
in a good old mortar. | 0:14:13 | 0:14:15 | |
So, that's coming along very nicely. | 0:14:15 | 0:14:16 | |
Just add a little bit of tamarind water. | 0:14:16 | 0:14:18 | |
This is tamarind paste, just let down with some water, | 0:14:18 | 0:14:21 | |
just to help it on its way. | 0:14:21 | 0:14:23 | |
So now to put it into the stockpot, which is | 0:14:23 | 0:14:25 | |
boiling away on this charcoal burner called a tao tan here, | 0:14:25 | 0:14:29 | |
but you don't say "tao tan", | 0:14:29 | 0:14:31 | |
cos nobody knows what you're talking about. | 0:14:31 | 0:14:34 | |
You have to go... (THAI ACCENT) Tao tan! | 0:14:34 | 0:14:36 | |
..like that, then they understand you. | 0:14:36 | 0:14:37 | |
You have to almost mimic the Thai accent, then you get it. | 0:14:37 | 0:14:41 | |
So, in that goes, there, and that'll simmer away for about ten minutes. | 0:14:41 | 0:14:45 | |
That'll give it a really nice hot and sour taste. | 0:14:45 | 0:14:48 | |
So, after about ten minutes, | 0:14:48 | 0:14:49 | |
all the flavour is extracted from all those ingredients. | 0:14:49 | 0:14:53 | |
I'll pass it through a fine sieve or colander, | 0:14:53 | 0:14:56 | |
leaving behind all those solid ingredients, | 0:14:56 | 0:14:58 | |
but I'm left with a really quite clear liquid | 0:14:58 | 0:15:02 | |
which is filled with the pungent flavours of garlic, of chilli, | 0:15:02 | 0:15:06 | |
of galangal and of shrimp paste. | 0:15:06 | 0:15:10 | |
Now for some other ingredients. | 0:15:10 | 0:15:12 | |
A good slug of fish sauce. | 0:15:12 | 0:15:14 | |
Same fish sauce, I note, you buy here as we get back in England. | 0:15:14 | 0:15:18 | |
There we go, plenty of that. | 0:15:18 | 0:15:20 | |
Now, some stick beans. | 0:15:20 | 0:15:22 | |
Sorry, I keep calling them stick beans - they're snake beans. | 0:15:22 | 0:15:25 | |
Sticks, snakes - all the same! | 0:15:26 | 0:15:27 | |
There we go, just add those to that. | 0:15:27 | 0:15:30 | |
In they go, in for about 30 seconds, I suppose. | 0:15:30 | 0:15:34 | |
Now, the fish. We bought this fish in the market this morning. | 0:15:34 | 0:15:37 | |
This is white snapper. | 0:15:37 | 0:15:39 | |
And I just think that a lot of people think fish abroad are all strange | 0:15:39 | 0:15:44 | |
and look different, but really, that looks a bit like a bream or a bass, | 0:15:44 | 0:15:49 | |
and I'd use that in England for this dish. | 0:15:49 | 0:15:51 | |
Cut him up into about three pieces. | 0:15:51 | 0:15:54 | |
And then some squid, which I bought down the market. | 0:15:56 | 0:15:59 | |
They clean all the squid for you, they're so deft at it. | 0:15:59 | 0:16:02 | |
Beautiful squid, lovely and fresh. | 0:16:02 | 0:16:04 | |
You can smell the sea on that. | 0:16:04 | 0:16:06 | |
In there it goes, for about a minute. | 0:16:06 | 0:16:08 | |
And finally, the bok choi. | 0:16:08 | 0:16:10 | |
You get this in any Chinese supermarket, | 0:16:10 | 0:16:12 | |
even in most ordinary supermarkets in England now. | 0:16:12 | 0:16:16 | |
It's a great stir-fry cabbage, it is, like cabbage. | 0:16:16 | 0:16:19 | |
So, just leave that bok choi to cook for literally seconds, | 0:16:19 | 0:16:22 | |
then turn it out into a lovely Thai soup bowl. | 0:16:22 | 0:16:25 | |
Garnish it with coriander and shreds of chilli. | 0:16:25 | 0:16:29 | |
Do you know what, it's the first dish I had when I came to Thailand | 0:16:29 | 0:16:33 | |
the first time, years ago, | 0:16:33 | 0:16:35 | |
and I still think it's my favourite Thai food. | 0:16:35 | 0:16:37 | |
Hot and sour soup. | 0:16:37 | 0:16:39 | |
It's sort of like... | 0:16:39 | 0:16:40 | |
Well, God forbid I should ever have to go on a diet, | 0:16:40 | 0:16:43 | |
but if I did, I think that's what I'd really like to eat, | 0:16:43 | 0:16:47 | |
because it's got no fat in, and it's so nourishing, | 0:16:47 | 0:16:50 | |
and you sort of feel it's really doing you good. | 0:16:50 | 0:16:52 | |
I'm a bit like a train spotter | 0:16:59 | 0:17:01 | |
when it comes to watching the unloading of fishing boats. | 0:17:01 | 0:17:04 | |
Always have been and always will be. | 0:17:04 | 0:17:06 | |
I suppose it's because you never know what they'll bring home. | 0:17:06 | 0:17:09 | |
It's so interesting. | 0:17:09 | 0:17:10 | |
It doesn't matter whether it's a tropical location | 0:17:11 | 0:17:15 | |
or the cold, slippery decks of a Padstow trawler | 0:17:15 | 0:17:18 | |
bringing home fish that, well, fortunately, I know the names of. | 0:17:18 | 0:17:21 | |
Just look at those. What do you think of those? They're lemon sole, right? | 0:17:23 | 0:17:26 | |
Now, do you think that's a sort of cheap and nasty fish? | 0:17:26 | 0:17:31 | |
Or do you think it's something a bit special? | 0:17:31 | 0:17:33 | |
If you went to Plymouth Market in late March | 0:17:33 | 0:17:35 | |
and you saw those lying on the slab in the market, | 0:17:35 | 0:17:38 | |
would you think they were some of the best fish in the world or not? | 0:17:38 | 0:17:42 | |
Well, I would, but there's only one way of cooking lemon sole, | 0:17:42 | 0:17:45 | |
and that's actually to grill it whole. | 0:17:45 | 0:17:47 | |
If you take them off the bone, | 0:17:47 | 0:17:48 | |
I always think they're a bit of a disappointment. | 0:17:48 | 0:17:51 | |
Mainly cos they're so soft. I'm just trimming them now, by the way. | 0:17:51 | 0:17:54 | |
Just taking these side fins off. | 0:17:54 | 0:17:56 | |
Mainly because the flesh is so soft, it doesn't look very appetising. | 0:17:56 | 0:18:01 | |
Actually, the flavour, I think, is second to none. | 0:18:01 | 0:18:04 | |
I've come up with what I think is very, very nice, | 0:18:04 | 0:18:07 | |
what we call a hard butter sauce, that sort of butter | 0:18:07 | 0:18:10 | |
whizzed up in a Robot Coupe, or one of those things, with flavours. | 0:18:10 | 0:18:14 | |
I was thinking about all those fresh flavours of Thailand, | 0:18:14 | 0:18:17 | |
like ginger, lemongrass, lime. | 0:18:17 | 0:18:19 | |
I thought of coriander, but it was a bit too strong, | 0:18:20 | 0:18:23 | |
so I just thought parsley, | 0:18:23 | 0:18:24 | |
cos I wanted it just a bit restrained, a bit European. | 0:18:24 | 0:18:27 | |
I just think I'll add a little bit of an extra Thai flavour, | 0:18:27 | 0:18:30 | |
some fish sauce. | 0:18:30 | 0:18:32 | |
About a tablespoon or so. | 0:18:32 | 0:18:34 | |
Maybe a little bit more. | 0:18:34 | 0:18:35 | |
And finally, you've got to have some fresh lime juice as well. | 0:18:35 | 0:18:38 | |
About two teaspoons. | 0:18:38 | 0:18:40 | |
A nice, big lump of butter, and off we go, for 20 seconds. | 0:18:40 | 0:18:45 | |
Just wazz this out onto this piece of clingfilm here. | 0:18:49 | 0:18:53 | |
Roll this up into a neat little sausage shape. | 0:18:53 | 0:18:55 | |
And into the fridge. | 0:18:57 | 0:18:58 | |
Good. To prepare the lemon sole for grilling, first of all we brush | 0:19:01 | 0:19:05 | |
the white side, the underside, with plenty of melted butter, | 0:19:05 | 0:19:09 | |
and a good lot of salt and plenty of pepper. | 0:19:09 | 0:19:12 | |
I really like pepper on lemon sole. | 0:19:12 | 0:19:14 | |
I like pepper on virtually anything. Freshly ground, that is. | 0:19:14 | 0:19:18 | |
Turn it over, do exactly the same on the other side. | 0:19:18 | 0:19:21 | |
Plenty of melted butter, plenty more salt... | 0:19:21 | 0:19:24 | |
..and plenty more pepper. | 0:19:25 | 0:19:27 | |
And now to grill it. | 0:19:27 | 0:19:29 | |
So, just slide that under that salamander there. | 0:19:29 | 0:19:33 | |
One of the things I really love about grilling lemon sole is | 0:19:33 | 0:19:36 | |
the smell of the skin as it sort of blisters. | 0:19:36 | 0:19:39 | |
It just reminds me of... | 0:19:39 | 0:19:40 | |
I once said in another programme about scallops, | 0:19:42 | 0:19:44 | |
it's the same sort of smell, it sort of smells like hot beaches, again. | 0:19:44 | 0:19:48 | |
The theory is that you've got to be complicated with fish. | 0:19:48 | 0:19:52 | |
I once heard a report that you could never get a Michelin star | 0:19:52 | 0:19:56 | |
for just grilling fish. | 0:19:56 | 0:19:57 | |
Well, I don't think I want to repeat to you know what I think | 0:19:57 | 0:20:00 | |
of that sort of comment, actually! | 0:20:00 | 0:20:02 | |
So, just look at that, it's just, like, brilliant. | 0:20:04 | 0:20:07 | |
Ah, I love lemon sole when it's grilled like that. | 0:20:09 | 0:20:12 | |
Look at the way the skin's all blistered. | 0:20:12 | 0:20:13 | |
I'll just free it a bit with this thin-bladed filleting knife. | 0:20:13 | 0:20:18 | |
Just lift that up... | 0:20:18 | 0:20:19 | |
..with the fish slice, and onto the plate. | 0:20:20 | 0:20:22 | |
And now the hard butter. | 0:20:24 | 0:20:25 | |
It's been in the fridge for about an hour, so it's nice and firm now. | 0:20:25 | 0:20:29 | |
This is all the sauce you need for this lemon sole. | 0:20:29 | 0:20:32 | |
Cut this into neat rounds. | 0:20:32 | 0:20:34 | |
So, I think we'll put three of these right down the backbone like that. | 0:20:35 | 0:20:39 | |
That's good. Don't want too many, don't want to overdo it. | 0:20:41 | 0:20:43 | |
Then I'm just going to bung these under the grill again, | 0:20:43 | 0:20:46 | |
just to take the edge off it, | 0:20:46 | 0:20:47 | |
just so the butter just starts to melt a little and run down the fish, | 0:20:47 | 0:20:51 | |
cos it just looks so appetising like that. | 0:20:51 | 0:20:54 | |
So, a nice wedge of lime and a nice piece of parsley, | 0:20:55 | 0:20:59 | |
and that's it. | 0:20:59 | 0:21:01 | |
Do you know something, I think about food, you know when something's right | 0:21:01 | 0:21:05 | |
when it needs no more, no less when it's right, and that dish is right. | 0:21:05 | 0:21:09 | |
Lemon sole and Dover sole, it's one of my favourite fish as well. | 0:21:18 | 0:21:21 | |
I'm like Rick, I like wandering around markets for inspiration. | 0:21:21 | 0:21:24 | |
Whilst I've been having a break this summer, I've been to quite a few. | 0:21:24 | 0:21:27 | |
Recently, I've been to Paris, | 0:21:27 | 0:21:28 | |
and one of my favourite dishes is a French onion soup. | 0:21:28 | 0:21:31 | |
People say it's a tricky dish to make, | 0:21:31 | 0:21:34 | |
but if you break it down, it's actually quite straightforward. | 0:21:34 | 0:21:36 | |
I've got some onions frying away there. | 0:21:36 | 0:21:38 | |
This is the essential part in onion soup. | 0:21:38 | 0:21:41 | |
We got garlic, we got some sugar, little bit of fresh thyme, | 0:21:41 | 0:21:43 | |
some butter. Tiny, tiny bit of flour. | 0:21:43 | 0:21:46 | |
And either some sherry or Madeira, white wine, Gruyere cheese, | 0:21:46 | 0:21:49 | |
some bread, and this is the most important, I think, we've got a bit | 0:21:49 | 0:21:53 | |
of veal stock or chicken stock. You can use beef stock, | 0:21:53 | 0:21:55 | |
but really good quality stock is what you need for this. | 0:21:55 | 0:21:58 | |
First off we're going to slice these onions. | 0:21:58 | 0:22:00 | |
You want to do this as well, don't you? | 0:22:00 | 0:22:02 | |
Yeah, I'd love to. | 0:22:02 | 0:22:04 | |
Start now. We need it nice and thinly sliced. | 0:22:04 | 0:22:06 | |
OK. | 0:22:06 | 0:22:07 | |
How do we do that, then? | 0:22:07 | 0:22:09 | |
This is how people do it at home. | 0:22:09 | 0:22:10 | |
We ain't got time for that, so nice and thinly sliced. | 0:22:13 | 0:22:16 | |
Look at you go. | 0:22:16 | 0:22:17 | |
I'm not going to try that. | 0:22:17 | 0:22:19 | |
Just thinly sliced. | 0:22:19 | 0:22:21 | |
Do it any speed you want. | 0:22:21 | 0:22:23 | |
Nice and thin. | 0:22:23 | 0:22:24 | |
LAUGHTER | 0:22:24 | 0:22:27 | |
I don't want to chop my fingers off. | 0:22:27 | 0:22:29 | |
Remember you're on stage at three o'clock. That's right. | 0:22:29 | 0:22:31 | |
LAUGHTER | 0:22:31 | 0:22:34 | |
One-hand band. | 0:22:34 | 0:22:35 | |
Yeah, exactly. | 0:22:35 | 0:22:37 | |
It's been a busy year for you, | 0:22:37 | 0:22:38 | |
but you had three attempts at joining the X Factor, didn't you? | 0:22:38 | 0:22:42 | |
I did. I went a few times to the auditions and never got through. | 0:22:42 | 0:22:46 | |
Luckily enough, in 2009, they finally accepted me. | 0:22:46 | 0:22:50 | |
I think I nagged them too much after two years. | 0:22:50 | 0:22:52 | |
What do you think it was that you changed for the third time? | 0:22:52 | 0:22:56 | |
I think just maturity, really. | 0:22:56 | 0:22:57 | |
I got to that kind of age and I worked a lot at singing | 0:22:57 | 0:23:00 | |
and performing in pubs and stuff like that. | 0:23:00 | 0:23:02 | |
I think it really helped me. | 0:23:02 | 0:23:04 | |
I think I got the right song choice. | 0:23:04 | 0:23:06 | |
I think with the X Factor, it's all about the song choice. | 0:23:06 | 0:23:08 | |
If you get a good song, then you're halfway there, | 0:23:08 | 0:23:12 | |
and luckily enough, I sung Superstition, | 0:23:12 | 0:23:14 | |
and it done really well. | 0:23:14 | 0:23:16 | |
These are a bit chunky onions. | 0:23:16 | 0:23:18 | |
That's all right. | 0:23:18 | 0:23:19 | |
LAUGHTER | 0:23:19 | 0:23:20 | |
You guys laughing at me? | 0:23:20 | 0:23:21 | |
When we do the Best Bites bit, we'll speed it up. | 0:23:21 | 0:23:24 | |
You can do that, yeah. | 0:23:24 | 0:23:26 | |
A bit conscious about chopping my thumb of here. | 0:23:28 | 0:23:30 | |
And crying as well. | 0:23:32 | 0:23:34 | |
You won't if you've got a sharp knife, that's the key to it. | 0:23:34 | 0:23:36 | |
Really? Really, really sharp knife. That's what you want. Oh, right. | 0:23:36 | 0:23:39 | |
They go all in there. Dice extremely sharp. | 0:23:39 | 0:23:42 | |
Exactly, knife nice and sharp. | 0:23:42 | 0:23:44 | |
Fry off the onions in a touch of butter. | 0:23:44 | 0:23:46 | |
Of course you went through, duetted with Mr Robbie Williams. | 0:23:46 | 0:23:50 | |
I did, one of my idols. Was very, very happy about that. | 0:23:50 | 0:23:52 | |
Entering a competition like that, it doesn't matter | 0:23:52 | 0:23:55 | |
whether you win it, really, cos second is a good place to come. | 0:23:55 | 0:23:58 | |
I was very lucky, really. | 0:23:58 | 0:23:59 | |
When I finished the show, Simon kept in contact, and we spoke, | 0:23:59 | 0:24:04 | |
and he signed me up, which was amazing. | 0:24:04 | 0:24:06 | |
Don't stop, we've got garlic to do. | 0:24:06 | 0:24:08 | |
OK. Yeah, I was very lucky. | 0:24:08 | 0:24:10 | |
It all comes down to when you finish the X Factor. Done it. | 0:24:10 | 0:24:13 | |
I'll do it. | 0:24:13 | 0:24:14 | |
LAUGHTER | 0:24:14 | 0:24:17 | |
You can have a seat now if you want. | 0:24:17 | 0:24:19 | |
Yeah, OK, no worries. | 0:24:19 | 0:24:20 | |
I've contributed, that's good. | 0:24:20 | 0:24:23 | |
Simon, you were saying... | 0:24:23 | 0:24:25 | |
Simon kept in contact and signed me up, and I was so shocked that he did. | 0:24:25 | 0:24:30 | |
Like I say, I was lucky enough, I went into the studio, | 0:24:30 | 0:24:33 | |
wrote some songs, and luckily enough, I got Please Don't Let Me Go, | 0:24:33 | 0:24:36 | |
which was the first hit and went to number one. | 0:24:36 | 0:24:38 | |
You finish X Factor and then go straight into the tour, don't you? | 0:24:38 | 0:24:41 | |
Yeah, when you finish X Factor, the live shows, you do lots of gigs | 0:24:41 | 0:24:46 | |
up and down the country, and then we went straight on to the tour. | 0:24:46 | 0:24:50 | |
And we did 56, 57 dates across the country. | 0:24:50 | 0:24:53 | |
That must be incredible, for going something that you just | 0:24:53 | 0:24:56 | |
sat at home to then appearing in front of so many people. | 0:24:56 | 0:24:59 | |
We do, you see all the fans of the show, there's so many, | 0:24:59 | 0:25:02 | |
your life changes. | 0:25:02 | 0:25:05 | |
Cos when you're in the X Factor, you're kind of in this big bubble, | 0:25:05 | 0:25:08 | |
so you don't really see what the reaction is outside of the bubble. | 0:25:08 | 0:25:13 | |
When you finally get released, you're out of jail then, and then finally, | 0:25:13 | 0:25:20 | |
you do the tour, you just see how big and how huge this show really is. | 0:25:20 | 0:25:24 | |
And it's incredible. | 0:25:24 | 0:25:27 | |
It is pretty incredible. | 0:25:27 | 0:25:28 | |
It starts... | 0:25:28 | 0:25:30 | |
It starts tonight. | 0:25:30 | 0:25:31 | |
You're actually presenting it? | 0:25:31 | 0:25:33 | |
Two years I'm finally... | 0:25:33 | 0:25:36 | |
This is the Xtra Factor that you're doing? | 0:25:36 | 0:25:38 | |
The ITV2 one show starts on ITV1, | 0:25:38 | 0:25:40 | |
and then you've got the Xtra Factor as well, which is on ITV2. | 0:25:40 | 0:25:43 | |
I'm enjoying it, it's great to be back on the show. | 0:25:43 | 0:25:45 | |
How are you finding presenting and stuff like that? | 0:25:45 | 0:25:48 | |
I'm learning from you already. | 0:25:48 | 0:25:50 | |
I'm watching you what you're doing. | 0:25:50 | 0:25:51 | |
I'm cooking! | 0:25:51 | 0:25:52 | |
Learn from me, do the opposite, that's the game to it. | 0:25:54 | 0:25:56 | |
It's good, I'm really enjoying it. | 0:25:56 | 0:25:58 | |
I've got an amazing co-host - Caroline - with me as well. | 0:25:58 | 0:26:01 | |
I'm up for the challenge. | 0:26:01 | 0:26:02 | |
It's something I didn't expect to do. | 0:26:02 | 0:26:05 | |
I was concentrating on getting my singing | 0:26:05 | 0:26:07 | |
and getting the second album done. | 0:26:07 | 0:26:09 | |
Like I say, Simon called me and up said, | 0:26:09 | 0:26:11 | |
"Would you like to do the Xtra Factor?" I just couldn't say no. | 0:26:11 | 0:26:14 | |
I'm having a great time being back. You can't say no to him, can you? | 0:26:14 | 0:26:17 | |
No, it was one of them conversations | 0:26:17 | 0:26:19 | |
where it wasn't really an open question, | 0:26:19 | 0:26:21 | |
it was like, "You're doing the Xtra Factor." Exactly. | 0:26:21 | 0:26:23 | |
I'll just show you this. We've got the onions frying away now. | 0:26:23 | 0:26:26 | |
That's the onions and garlic gone in there. OK. | 0:26:26 | 0:26:28 | |
There's butter, fresh thyme. Mm-hm. | 0:26:28 | 0:26:30 | |
That's what it ends up with after about 20 minutes. | 0:26:30 | 0:26:32 | |
What's in there? Just onions, the same thing. | 0:26:32 | 0:26:34 | |
Just onions in there? After 20 minutes, it ends up with that. OK. | 0:26:34 | 0:26:37 | |
This is normally at all your festivals | 0:26:37 | 0:26:39 | |
that you get with your burgers. Oh, right - yeah, yeah. There you go. | 0:26:39 | 0:26:42 | |
A little bit of flour. | 0:26:42 | 0:26:44 | |
However, I've been doing a few festivals this year. | 0:26:44 | 0:26:47 | |
You're on the V Festival this afternoon? Yes. | 0:26:47 | 0:26:49 | |
I've been doing bigger festivals than that. What have you been doing? | 0:26:49 | 0:26:52 | |
The Cheese Festival. | 0:26:52 | 0:26:53 | |
LAUGHTER Oh! Don't laugh. | 0:26:53 | 0:26:55 | |
I'm sorry. Nantwich Cheese Festival. | 0:26:55 | 0:26:58 | |
I love cheese. There's 90,000 people that go to the V Festival. | 0:27:00 | 0:27:03 | |
In one day at the Cheese Festival - 40,000 people. Wow. | 0:27:03 | 0:27:07 | |
It's a big tent full of cheese. | 0:27:07 | 0:27:09 | |
What do you do at the Cheese Festival? Look at cheese. | 0:27:09 | 0:27:11 | |
Or I cook with cheese. | 0:27:13 | 0:27:15 | |
You're laughing, but it's true. | 0:27:15 | 0:27:18 | |
You'll be on stage there next year. | 0:27:18 | 0:27:20 | |
Right, there you go. | 0:27:20 | 0:27:21 | |
Just the smell of Emmenthal everywhere. | 0:27:21 | 0:27:23 | |
Flour's in, sugar's gone in. | 0:27:25 | 0:27:27 | |
We don't know the sugar... | 0:27:27 | 0:27:29 | |
Because it's burned. | 0:27:29 | 0:27:30 | |
Because it's going to sweeten up the onions. Yeah. | 0:27:30 | 0:27:33 | |
That goes in. Right, now we put a bit of sherry from Madeira. | 0:27:33 | 0:27:36 | |
Super. That can go in. | 0:27:36 | 0:27:38 | |
Whoa! | 0:27:38 | 0:27:40 | |
OLLY (SPEAKING OVER GENNARO): Better watch my hairspray! | 0:27:42 | 0:27:44 | |
I'm going to cook that for a little bit. | 0:27:44 | 0:27:46 | |
While that's cooking I'm going to get some toast on here as well. | 0:27:46 | 0:27:49 | |
This is going to be for our croutons. | 0:27:49 | 0:27:51 | |
And then the most important bit - this is veal stock. | 0:27:51 | 0:27:54 | |
You can buy this from the supermarket, Olly. | 0:27:54 | 0:27:56 | |
All ready done. Yeah? Yeah. | 0:27:56 | 0:27:58 | |
Bring it to the boil, cook this for about 20 minutes, | 0:27:58 | 0:28:01 | |
you end up with this... | 0:28:01 | 0:28:03 | |
This is your French onion soup. | 0:28:03 | 0:28:05 | |
And then this is where we change the texture of it, we season it - | 0:28:05 | 0:28:08 | |
plenty of salt and pepper. | 0:28:08 | 0:28:10 | |
There we go. Nice. | 0:28:10 | 0:28:12 | |
And then we mix it together. Good. | 0:28:12 | 0:28:14 | |
Of course, your single... | 0:28:15 | 0:28:16 | |
Like I said, you're busy today promoting your single | 0:28:16 | 0:28:19 | |
and bits and pieces, which is out tomorrow, tell us about that. Yes. | 0:28:19 | 0:28:21 | |
My Heart Skips A Beat, it's my new song from my new album. | 0:28:21 | 0:28:25 | |
I'm excited about it, got the live band with me today performing it. | 0:28:25 | 0:28:28 | |
Yeah, it's nerve... Actually, more nervous than the first album. | 0:28:28 | 0:28:31 | |
When I was releasing my first album, I was like, | 0:28:31 | 0:28:34 | |
"Oh, whatever happens, happens, I've really enjoyed myself | 0:28:34 | 0:28:36 | |
"and I really hope the album does well." | 0:28:36 | 0:28:39 | |
But now I've had a really great first album, | 0:28:39 | 0:28:40 | |
I'm really hoping that the new stuff does well. | 0:28:40 | 0:28:43 | |
Isn't this one really the key for you? | 0:28:43 | 0:28:45 | |
Isn't the first one's... | 0:28:45 | 0:28:46 | |
The first one's off the back of the X Factor. | 0:28:46 | 0:28:49 | |
They do say the second album's the one, isn't it? | 0:28:49 | 0:28:51 | |
The one that's make-or-breaks you. | 0:28:51 | 0:28:52 | |
I don't mind, I'm having a great time, I'm enjoying myself | 0:28:52 | 0:28:55 | |
and I'm loving the music that I'm doing. | 0:28:55 | 0:28:57 | |
My Heart Skips A Beat is a really great song, | 0:28:57 | 0:28:59 | |
so I'm really happy about it. | 0:28:59 | 0:29:00 | |
Of course, your first album did extremely well - double platinum? | 0:29:00 | 0:29:03 | |
I know, I couldn't believe that. | 0:29:03 | 0:29:05 | |
600,000 copies? I know! Thanks, everyone that bought it. | 0:29:05 | 0:29:08 | |
Incredible, I genuinely... | 0:29:08 | 0:29:09 | |
You know, you write an album and you're thinking, | 0:29:09 | 0:29:11 | |
"Oh, hopefully it does well." | 0:29:11 | 0:29:13 | |
But to do 600,000 was... | 0:29:13 | 0:29:15 | |
It's incredible. What is that? Loads of cheese and bread on there. | 0:29:15 | 0:29:18 | |
Loads of cheese on there, keep talking. | 0:29:18 | 0:29:19 | |
But no, so the album's been brilliant. | 0:29:19 | 0:29:21 | |
Like I say, it's still doing really well, | 0:29:21 | 0:29:23 | |
I think it's been around for a while now. | 0:29:23 | 0:29:25 | |
So, yeah, I'm happy. This single, is off your second album? | 0:29:25 | 0:29:28 | |
Second album which is coming out in November. | 0:29:28 | 0:29:30 | |
Now, have you got a name for it yet? No, no name for it. | 0:29:30 | 0:29:33 | |
Why's that? Why haven't you got a name for it yet? | 0:29:33 | 0:29:35 | |
Erm, I don't know. Ask Simon, he hasn't... | 0:29:35 | 0:29:38 | |
What, he decides, does he? | 0:29:38 | 0:29:40 | |
Well, I've got a few ideas, but it never really materialises. | 0:29:40 | 0:29:42 | |
CHUCKLING | 0:29:42 | 0:29:44 | |
It's more of a case of Simon... | 0:29:44 | 0:29:46 | |
Can I suggest a name? Of course you can. | 0:29:46 | 0:29:48 | |
Don't you even suggest... | 0:29:48 | 0:29:49 | |
Gennaro! "Gennaro!" | 0:29:49 | 0:29:51 | |
OK, so nobody understand what I'm talking about. | 0:29:51 | 0:29:54 | |
Well, the first album, we sat in a room talking about album titles. | 0:29:55 | 0:29:58 | |
I had a few ideas, you know, Life In The Murs Lane, stuff like that. | 0:29:58 | 0:30:01 | |
Life In The Murs Lane? Life in the Murs Lane, yeah. I'd let Simon. | 0:30:01 | 0:30:05 | |
LAUGHTER | 0:30:05 | 0:30:06 | |
And then Simon said, "I'm going to call it... | 0:30:06 | 0:30:10 | |
"Olly Murs." | 0:30:10 | 0:30:11 | |
Yeah. That was his idea, and we did. | 0:30:11 | 0:30:14 | |
Better than Life In The... Whatever name is it? | 0:30:14 | 0:30:18 | |
I was joking, really, it was kind of a joke. Right(!) | 0:30:18 | 0:30:22 | |
LAUGHTER | 0:30:22 | 0:30:23 | |
You weren't joking! Yeah, so the second album, | 0:30:23 | 0:30:25 | |
we've yet to decide on a name, so I'm open to ideas. | 0:30:25 | 0:30:28 | |
I'm still not too sure what to call it, really. | 0:30:28 | 0:30:31 | |
Have you got any ideas, James? What do you reckon? | 0:30:31 | 0:30:34 | |
No, no ideas whatsoever. No ideas at all. | 0:30:34 | 0:30:37 | |
So yeah, I'm excited, second album coming out. | 0:30:37 | 0:30:39 | |
It'll be great. Best of luck to it. Thank you. And there you go. | 0:30:39 | 0:30:42 | |
Look at this, your French onion soup. Look at that! | 0:30:42 | 0:30:44 | |
That looks amazing. Right, | 0:30:44 | 0:30:46 | |
now, normally, I've been told you've got to sit down. | 0:30:46 | 0:30:50 | |
I can't touch it, because it's hot. Sit down with that. | 0:30:50 | 0:30:53 | |
I'm going to taste this, because when I went to Paris, | 0:30:53 | 0:30:56 | |
ee, being a Yorkshireman, they charged me 16 euros for this! | 0:30:56 | 0:31:01 | |
16 quid for a pot half this size, | 0:31:01 | 0:31:03 | |
and being a Yorkshireman, that's a lot of coin! You've been conned! | 0:31:03 | 0:31:06 | |
That is a lot. Exactly. Go on, then, dive into that. Yeah? | 0:31:06 | 0:31:10 | |
Mmm. OK, so I'll burn my tongue. | 0:31:10 | 0:31:12 | |
Ah! Good? | 0:31:13 | 0:31:15 | |
I'd charge 20 euros for that. | 0:31:15 | 0:31:17 | |
Brilliant, that is. You can send me the invoice. | 0:31:17 | 0:31:20 | |
Tell us what you think. OK. | 0:31:20 | 0:31:22 | |
This is where I burn my tongue. Don't burn your mouth! | 0:31:22 | 0:31:25 | |
You're singing this afternoon. | 0:31:25 | 0:31:27 | |
Smells good. In your own time. | 0:31:27 | 0:31:29 | |
Oh, yeah. It's proper stuff, isn't it? That's good. | 0:31:32 | 0:31:34 | |
I'd definitely brush up on your chopping skills if I were you, Olly. | 0:31:39 | 0:31:42 | |
Now, if you'd like to have a go at making that French onion soup | 0:31:42 | 0:31:45 | |
or try your hand at any recipes you've seen on today's show, | 0:31:45 | 0:31:48 | |
they're just a click away at bbc.co.uk/recipes. | 0:31:48 | 0:31:50 | |
Now, we're not live today, | 0:31:50 | 0:31:52 | |
so instead, we're looking back at some of the fantastic cookery | 0:31:52 | 0:31:54 | |
from the Saturday Kitchen Cookbook, and if you think salads are dull, | 0:31:54 | 0:31:58 | |
I suggest you watch this next recipe from Mark Hix. | 0:31:58 | 0:32:00 | |
He gets creative with a steak | 0:32:00 | 0:32:02 | |
as he prepares one of the best salads we have ever tasted. | 0:32:02 | 0:32:05 | |
Great to have you on the show | 0:32:05 | 0:32:06 | |
and congratulations on your new restaurant. Thank you. | 0:32:06 | 0:32:09 | |
One in London and one in Devon, | 0:32:09 | 0:32:11 | |
is that right? Yeah, just on the Devon-Dorset borders. | 0:32:11 | 0:32:13 | |
We'll talk about that in a minute, as the first thing you want to do | 0:32:13 | 0:32:16 | |
is get this piece of meat on. Yeah, so I've got this hanger steak. | 0:32:16 | 0:32:19 | |
English...well, old English butchers would know it as butcher's steak, | 0:32:19 | 0:32:22 | |
because it's the piece of meat | 0:32:22 | 0:32:23 | |
that they used to keep for themselves, | 0:32:23 | 0:32:25 | |
because it had the most flavour. | 0:32:25 | 0:32:27 | |
Now, this is for a beef salad, this one? Yeah. OK. | 0:32:27 | 0:32:29 | |
So, great flavour. | 0:32:29 | 0:32:31 | |
You can bash it out a little bit. | 0:32:31 | 0:32:33 | |
If you can't get this, you could use a bit of flank, | 0:32:33 | 0:32:35 | |
so we're going to put that straight on. | 0:32:35 | 0:32:37 | |
We've got a sink in the back if you want to wash your hands. | 0:32:37 | 0:32:40 | |
The hanger steak in particular, where is it? | 0:32:40 | 0:32:42 | |
OK, on the carcass, you have the flank | 0:32:42 | 0:32:44 | |
and then just under the kidneys, you've got the hanger, | 0:32:44 | 0:32:47 | |
so it takes on a bit of that flavour from the kidneys, | 0:32:47 | 0:32:49 | |
almost an offally... The French use this quite a lot, don't they? | 0:32:49 | 0:32:52 | |
Yeah, quite often when you get a steak frites in France, | 0:32:52 | 0:32:55 | |
you'll get the onglet, they call it. The onglet. | 0:32:55 | 0:32:57 | |
It's a very special bit of meat. What else have we got in our salad? | 0:32:57 | 0:33:00 | |
We've got some shallots, which you are going to do for me, | 0:33:00 | 0:33:03 | |
nice and crispy. I like to delegate. I thought you'd like to delegate. | 0:33:03 | 0:33:07 | |
OK. So you want a bit of seasoning in here. | 0:33:07 | 0:33:09 | |
Flour, milk and then flour, | 0:33:09 | 0:33:11 | |
so through the flour twice just to give them a nice, crispy... | 0:33:11 | 0:33:15 | |
Flour, milk, then back in the flour. OK, no problem. | 0:33:15 | 0:33:17 | |
Now, tell us about your new restaurant, | 0:33:17 | 0:33:20 | |
because, literally, people have heard about The Ivy, Caprice | 0:33:20 | 0:33:23 | |
and stuff like that. It must have been a huge change for you. | 0:33:23 | 0:33:25 | |
Yeah, it's... You've been there 17 years? | 0:33:25 | 0:33:28 | |
Yeah, 17, 18, actually. | 0:33:28 | 0:33:30 | |
So it's quite interesting. | 0:33:30 | 0:33:32 | |
I've sort of seen all the restaurants opening | 0:33:32 | 0:33:35 | |
and I just thought it's time for me to do it myself, really. Yeah. | 0:33:35 | 0:33:39 | |
And this site came up in Smithfield, | 0:33:39 | 0:33:41 | |
and I kind of had this idea to do a chophouse, | 0:33:41 | 0:33:44 | |
like an old-fashioned chophouse where all the meat is served on the bone. | 0:33:44 | 0:33:48 | |
Yeah. And this was the old Rudland Stubbs site, | 0:33:48 | 0:33:50 | |
which had that sort of look about it, | 0:33:50 | 0:33:52 | |
wooden floorboards, tiles on the walls, | 0:33:52 | 0:33:54 | |
so I kind of stuck my neck out | 0:33:54 | 0:33:56 | |
and did a menu with all the meat totally on the bone, | 0:33:56 | 0:34:00 | |
whereas a few years ago, | 0:34:00 | 0:34:01 | |
it would have been a bit tricky doing an all-meaty menu, | 0:34:01 | 0:34:05 | |
and of course, oysters as well, | 0:34:05 | 0:34:07 | |
oyster's an old-fashioned London thing - | 0:34:07 | 0:34:09 | |
my friend over there, Mr Corrigan, he's got an oyster bar. | 0:34:09 | 0:34:12 | |
Exactly, Bentley's, and you're in the sort of condition | 0:34:12 | 0:34:15 | |
that you're going to try and bring oysters back to the UK. Yeah. | 0:34:15 | 0:34:18 | |
Particularly London. We used to eat loads of them, didn't we? | 0:34:18 | 0:34:21 | |
London was the sort of capital of oyster eating, | 0:34:21 | 0:34:23 | |
and then it dropped off quite a bit, | 0:34:23 | 0:34:26 | |
but I think the likes of Corrigan and myself, | 0:34:26 | 0:34:29 | |
we can revive oyster eating in London. | 0:34:29 | 0:34:31 | |
But revive oyster eating, is that right, | 0:34:31 | 0:34:33 | |
he's into French ones and you're into English ones? | 0:34:33 | 0:34:36 | |
Mark has seemingly changed his mind on this | 0:34:36 | 0:34:38 | |
since the last time we talked, yeah? | 0:34:38 | 0:34:40 | |
Mr Corrigan, | 0:34:40 | 0:34:41 | |
mine are strictly British! Mine are strictly British. Is that because | 0:34:41 | 0:34:45 | |
you started publishing the Great British Cookbook series? | 0:34:45 | 0:34:48 | |
Yep. You got it. You're going to get this endlessly throughout the show, | 0:34:48 | 0:34:51 | |
I can just see this happening, but anyway, what are we cooking here? | 0:34:51 | 0:34:54 | |
Also, if you notice, all my ingredients are British. Exactly. | 0:34:54 | 0:34:57 | |
Including the oil. Now, tell us about the dressing, because it is... | 0:34:57 | 0:35:01 | |
OK, so... | 0:35:01 | 0:35:03 | |
So I've got a little bit of Suffolk mustard... Yes, Suffolk mustard. | 0:35:03 | 0:35:07 | |
Cider vinegar | 0:35:07 | 0:35:09 | |
and extra virgin rapeseed oil. | 0:35:09 | 0:35:12 | |
Really popular now, rapeseed oil. | 0:35:12 | 0:35:15 | |
I found rapeseed oil in Suffolk | 0:35:15 | 0:35:17 | |
when I did the British regional book. | 0:35:17 | 0:35:19 | |
Rapeseed oil's become sort of trendy now. Yeah. | 0:35:19 | 0:35:21 | |
It was difficult to find five years ago, | 0:35:21 | 0:35:23 | |
but now it's all over the place. | 0:35:23 | 0:35:25 | |
Yeah, it's a good alternative to olive oil, really, | 0:35:25 | 0:35:27 | |
and it's got that quite unique flavour and a really great colour. | 0:35:27 | 0:35:30 | |
Look at that really vibrant yellow, kind of like the rapeseed flowers. | 0:35:30 | 0:35:34 | |
I think it's a good alternative to virgin olive oil, I mean, really. | 0:35:34 | 0:35:38 | |
It is, very good. Very good and rich in omega-3 as well. There you go. | 0:35:38 | 0:35:43 | |
Going to use some chanterelles, | 0:35:43 | 0:35:45 | |
which are bang in season at the moment, if you're a keen forager. | 0:35:45 | 0:35:48 | |
Just going to whip the bottom bits off there. | 0:35:48 | 0:35:51 | |
OK. So these just want flour... | 0:35:51 | 0:35:53 | |
Yeah, flour, milk and then back through the flour. | 0:35:53 | 0:35:56 | |
Just to give them a nice, crisp... | 0:35:56 | 0:35:59 | |
So this is kind of a sort of, | 0:35:59 | 0:36:02 | |
the only thing it's missing here is the chips, isn't it? | 0:36:02 | 0:36:04 | |
You've got your steak, your salad, your mushrooms. | 0:36:04 | 0:36:07 | |
So the menu itself, | 0:36:07 | 0:36:08 | |
have you kept the same sort of ethos with the menu, particularly... | 0:36:08 | 0:36:11 | |
I've kind of purposely gone a bit the other way, to be honest. | 0:36:11 | 0:36:14 | |
I think when I first opened, people were expecting me | 0:36:14 | 0:36:17 | |
to do the best of Caprice, Ivy, Sheekey's, Scott's, | 0:36:17 | 0:36:22 | |
and what I've done is kind of, | 0:36:22 | 0:36:25 | |
I suppose my restaurant verges on being a steakhouse, really. | 0:36:25 | 0:36:28 | |
There's about five or six different steaks on the menu. Yeah. | 0:36:28 | 0:36:32 | |
Mutton, lots of different chops, including English veal, etc. Yeah. | 0:36:32 | 0:36:37 | |
So yeah, it's a very different menu than what we were used to doing. | 0:36:37 | 0:36:41 | |
Seasonal, because in the UK, seasons change so quick, | 0:36:41 | 0:36:45 | |
so are you sticking with that? Yeah, | 0:36:45 | 0:36:47 | |
as you know, I tend to keep to the seasons, | 0:36:47 | 0:36:49 | |
and the menu we change twice a day. | 0:36:49 | 0:36:52 | |
Yeah. So I'm always madly on my Blackberry, | 0:36:52 | 0:36:54 | |
sort of changing the menu, amending it. Obviously, | 0:36:54 | 0:36:58 | |
this is the one in London as well, | 0:36:58 | 0:37:00 | |
but the one in Devon is slightly different. | 0:37:00 | 0:37:03 | |
Yeah, it's a fish restaurant, | 0:37:03 | 0:37:04 | |
so I've called that one Hix Oyster and Fish House, | 0:37:04 | 0:37:06 | |
because we're overlooking the harbour, | 0:37:06 | 0:37:08 | |
and all you can see is the sea, | 0:37:08 | 0:37:10 | |
so it kind of made sense to go back to my home town, almost. | 0:37:10 | 0:37:13 | |
Because you've always been a fan of British food, | 0:37:13 | 0:37:15 | |
hence the, dare I say, the book. | 0:37:15 | 0:37:17 | |
Go on, then! | 0:37:17 | 0:37:19 | |
LAUGHTER | 0:37:19 | 0:37:21 | |
Where's it gone? Corrigan's got it! | 0:37:21 | 0:37:25 | |
Corrigan's going to eBay it later on this afternoon. | 0:37:25 | 0:37:28 | |
Yeah, but I think it's important | 0:37:28 | 0:37:30 | |
to get our housewives and cooks just to cook British seasonal food, | 0:37:30 | 0:37:36 | |
because we've been so used to, over the years, relying on imported stuff | 0:37:36 | 0:37:40 | |
that comes from Rungis Market, Holland, but we don't need it. | 0:37:40 | 0:37:44 | |
We've got great stuff on our doorsteps. Exactly, | 0:37:44 | 0:37:46 | |
and great stuff in Dorset, bang in season, and the mushrooms. | 0:37:46 | 0:37:49 | |
What are you using here? Chanterelles, | 0:37:49 | 0:37:52 | |
which anyone that's foraging, you can go into the woods | 0:37:52 | 0:37:55 | |
and if you find the right spot, | 0:37:55 | 0:37:57 | |
you'll get carpets and carpets of these things. | 0:37:57 | 0:37:59 | |
And basically, you never wash these, just pick them through. | 0:37:59 | 0:38:02 | |
No, the minute you put these anywhere near water, | 0:38:02 | 0:38:04 | |
they'll just go soggy and spoil. Go like a sponge. | 0:38:04 | 0:38:06 | |
Is that a recipe in your book, Mark? It is, actually. | 0:38:06 | 0:38:09 | |
My first advices is wait a couple of weeks, | 0:38:09 | 0:38:11 | |
you'll get in one of those pound shops anyway. | 0:38:11 | 0:38:13 | |
Go on, only joking! | 0:38:13 | 0:38:15 | |
Right, what are we doing? We've got this nearly ready. | 0:38:16 | 0:38:19 | |
OK, so I'm going to take this off now, give it a rest. | 0:38:19 | 0:38:22 | |
Now, you did mention the French use this quite a lot, | 0:38:22 | 0:38:25 | |
don't they, for steak and chips? | 0:38:25 | 0:38:26 | |
Yeah, and it's just got that lovely flavour. | 0:38:26 | 0:38:29 | |
It's not the most tender cut of meat, | 0:38:29 | 0:38:30 | |
it's quite fibrous. Yeah. | 0:38:30 | 0:38:33 | |
But I think these days, | 0:38:34 | 0:38:35 | |
people don't mind so much chewing their meat a little bit, | 0:38:35 | 0:38:39 | |
because it's got the flavour. | 0:38:39 | 0:38:41 | |
Gone are the days of serving fillet and that sort of stuff. | 0:38:41 | 0:38:44 | |
This is great value, and also, it's just... | 0:38:44 | 0:38:47 | |
People are always looking for alternatives to try, | 0:38:47 | 0:38:49 | |
so this is a good one. How much is a portion of that steak? | 0:38:49 | 0:38:52 | |
If you bought that in a butcher's shop, | 0:38:52 | 0:38:54 | |
you'd probably pay about three or four quid, I imagine. | 0:38:54 | 0:38:56 | |
So fantastic value again, eh? Yeah. | 0:38:56 | 0:38:58 | |
There you go. So straight in. So mushrooms in, I'm just going to... | 0:38:58 | 0:39:02 | |
So these don't want very much. Season these up? | 0:39:02 | 0:39:05 | |
Chanterelles cook really, really quickly, | 0:39:05 | 0:39:07 | |
so literally sort of 10 or 15 seconds in the pan, | 0:39:07 | 0:39:10 | |
I'm just going to dress the watercress. | 0:39:10 | 0:39:13 | |
Straight on there. | 0:39:14 | 0:39:15 | |
And this is a sort of fun salad | 0:39:15 | 0:39:18 | |
that you can have for lunch. There's a knife there if you want. | 0:39:18 | 0:39:21 | |
Now I'm just going to slice this really thinly. | 0:39:21 | 0:39:23 | |
Yeah. | 0:39:25 | 0:39:27 | |
Have a little taste of that, James. | 0:39:27 | 0:39:29 | |
I'll taste it, because it tastes, | 0:39:29 | 0:39:31 | |
you mentioned it's sort of offally. Offally, gamey taste. Yeah. | 0:39:31 | 0:39:34 | |
Really strong. Yeah. | 0:39:34 | 0:39:36 | |
Cut nice and thin, but you need to chew it. Yeah. | 0:39:36 | 0:39:39 | |
It does remind you of those sort of, you know, | 0:39:41 | 0:39:43 | |
French restaurant steaks. Bavettes. That sort of stuff. | 0:39:43 | 0:39:46 | |
Onglet bavette. | 0:39:46 | 0:39:48 | |
The beef goes on. | 0:39:48 | 0:39:50 | |
Looking good. | 0:39:52 | 0:39:54 | |
Want the onions over the top? | 0:39:54 | 0:39:55 | |
Yep, let me just scatter the onions and the chanterelles over. | 0:39:55 | 0:39:59 | |
And that's it, really. | 0:39:59 | 0:40:00 | |
Simple, tasty. | 0:40:00 | 0:40:02 | |
So remind us what that is again. | 0:40:02 | 0:40:04 | |
So we've got hanger steak and watercress salad | 0:40:04 | 0:40:08 | |
with crispy shallots and chanterelles. | 0:40:08 | 0:40:10 | |
And if you missed that, it's in his book. Exactly. | 0:40:10 | 0:40:13 | |
Right, come and have a seat over here. | 0:40:16 | 0:40:18 | |
This is where you get to dive into this, Craig, | 0:40:18 | 0:40:21 | |
there you go, have a seat. | 0:40:21 | 0:40:24 | |
Tell us what you think of that one. OK. | 0:40:24 | 0:40:26 | |
You've probably never had this sort of onglet cut, | 0:40:26 | 0:40:28 | |
but the flavour is fantastic, isn't it? | 0:40:28 | 0:40:31 | |
Bit chewy. Bit chewy? That's what it's supposed to be! | 0:40:33 | 0:40:36 | |
Bit fibrous. | 0:40:36 | 0:40:38 | |
LAUGHTER | 0:40:38 | 0:40:40 | |
By the way, your jowls are supposed to work. You're supposed to chew it! | 0:40:40 | 0:40:44 | |
Cheap cuts of meat never work. | 0:40:44 | 0:40:46 | |
He's obviously a fillet steak man. It is tasty, it's tasty. | 0:40:50 | 0:40:53 | |
Tasty but chewy. It just requires a lot of energy to eat. | 0:40:53 | 0:40:55 | |
We'll get a small bit, then, so that we don't have to chew too much. | 0:40:55 | 0:40:59 | |
Score out of ten? I would say | 0:40:59 | 0:41:01 | |
that's probably about a six. Oh, my God! That's not... | 0:41:01 | 0:41:06 | |
It's more than he gave me in 14 weeks. | 0:41:06 | 0:41:09 | |
If I only had three quid, that's what I do. I can't even cut it! | 0:41:09 | 0:41:14 | |
You're supposed to eat it whole! | 0:41:14 | 0:41:16 | |
It tastes quite nutty, though. Is this in your book? | 0:41:16 | 0:41:19 | |
He's not dealing with Gary Rhodes now, tell him. | 0:41:19 | 0:41:21 | |
We'll take you outside and give you a good hiding. | 0:41:21 | 0:41:24 | |
Corrigan, dive in. Promises, promises! | 0:41:24 | 0:41:28 | |
OK. Professional opinion. | 0:41:28 | 0:41:29 | |
First of all, I love Mark's style of food - deconstructed, no ego. | 0:41:29 | 0:41:33 | |
That's as good as you're going to eat. Really? It's proper. Really. | 0:41:35 | 0:41:38 | |
I hope you liked the tie. | 0:41:43 | 0:41:44 | |
Well, I couldn't let Craig look smarter than me. | 0:41:44 | 0:41:47 | |
Now it's time for a classic slice of Keith Floyd | 0:41:47 | 0:41:49 | |
as he continues his journey around France, | 0:41:49 | 0:41:52 | |
and this week, he's in Alsace, | 0:41:52 | 0:41:53 | |
and wherever he is, usually, there's a glass of wine, of course. | 0:41:53 | 0:41:56 | |
So, my little liver dumplings, | 0:42:00 | 0:42:01 | |
it's time to set off on another BBC mini-break, | 0:42:01 | 0:42:04 | |
this time aboard the Nouvelle Premiere, | 0:42:04 | 0:42:06 | |
France's gastronomic express. Pity I forgot my trainspotters' guide. | 0:42:06 | 0:42:10 | |
Anyway, it takes the dipso... I mean, the diplomats | 0:42:10 | 0:42:13 | |
and politicians between Paris and Strasbourg in supreme luxury. | 0:42:13 | 0:42:17 | |
And it offers them a standard of cooking, wine and service | 0:42:17 | 0:42:21 | |
which is equal to any starred restaurant in France. | 0:42:21 | 0:42:24 | |
Of course, I know it's not a patch on the British Rail cheese toastie, | 0:42:24 | 0:42:28 | |
'but at least they're really trying.' | 0:42:28 | 0:42:30 | |
Un poivre et sel, en tout cas, voila. Et... | 0:42:30 | 0:42:32 | |
Et pour choisir, rouge. Comme ca. Merci. | 0:42:34 | 0:42:37 | |
This is the life, lads! | 0:42:39 | 0:42:41 | |
The train journeys east through splendid countryside | 0:42:48 | 0:42:51 | |
to the vineyards of Champagne | 0:42:51 | 0:42:52 | |
and through the battlefields of two world wars, | 0:42:52 | 0:42:55 | |
but don't let's be glum. | 0:42:55 | 0:42:56 | |
More interesting is the way of preparing food. | 0:42:56 | 0:42:58 | |
Take this fish choucroute, created by Joel Robuchon. | 0:42:58 | 0:43:02 | |
What they do is prepare these meals freshly every morning | 0:43:02 | 0:43:04 | |
at a central kitchen at the station in Paris, | 0:43:04 | 0:43:07 | |
vacuum-pack and chill them, | 0:43:07 | 0:43:08 | |
and then the chefs simply have to steam them and serve them, | 0:43:08 | 0:43:11 | |
and believe me, the quality is superb and beautifully fresh. | 0:43:11 | 0:43:15 | |
Of course, they charge like wounded buffaloes, which might have something | 0:43:15 | 0:43:18 | |
to do with why the service packed up earlier this year, a great shame. | 0:43:18 | 0:43:22 | |
Journey's end, and the foothills of the Vosges Mountains | 0:43:24 | 0:43:26 | |
are thickly clad with vines. | 0:43:26 | 0:43:28 | |
Here in Alsace, the Riesling and Muscat grapes reign supreme. | 0:43:28 | 0:43:31 | |
This is the town of Colmar, | 0:43:42 | 0:43:44 | |
and if you detect a Teutonic influence in the architecture, | 0:43:44 | 0:43:47 | |
that's because we're just a few miles from the German border. | 0:43:47 | 0:43:50 | |
(GERMAN ACCENT) Very interesting. | 0:43:50 | 0:43:53 | |
But what I really like is this wonderful wrought ironwork | 0:43:53 | 0:43:56 | |
celebrating the charcuterie. You know, the pates, sausages, | 0:43:56 | 0:44:00 | |
tureens and foie gras for which Alsace is justifiably famous. | 0:44:00 | 0:44:03 | |
Now, then, what has this building and the Statue of Liberty got in common? | 0:44:05 | 0:44:09 | |
The answer is this man, who designed both, the Maison des Tetes, | 0:44:12 | 0:44:16 | |
the House of Heads, which I shall be cooking in shortly, | 0:44:16 | 0:44:19 | |
and the aforementioned statue. | 0:44:19 | 0:44:21 | |
It's refreshing to see him clutching a glass and a bottle, | 0:44:21 | 0:44:24 | |
rather than hammer and chisel. A man right after my own heart! | 0:44:24 | 0:44:28 | |
This is my new chum Marc. Say hello, Marc. | 0:44:28 | 0:44:31 | |
Right, I'm going to make some liver dumplings, cannelle de foie, they're called here, and, Clive, | 0:44:32 | 0:44:37 | |
if you have a spin round the ingredients, I must explain this | 0:44:37 | 0:44:40 | |
quite carefully, cos it's simple and liable to go catastrophically wrong. | 0:44:40 | 0:44:44 | |
This is minced raw pig's liver, into which I've added some fried | 0:44:44 | 0:44:48 | |
onion and bacon, chopped up and minced altogether. | 0:44:48 | 0:44:51 | |
Look, it's a nasty, gungy puree there, | 0:44:51 | 0:44:53 | |
and I've put salt and pepper into it. | 0:44:53 | 0:44:56 | |
Moving over a bit, you've got semolina flour there. | 0:44:56 | 0:44:59 | |
Here, a bit more to your left or right, whatever it's called, | 0:44:59 | 0:45:02 | |
a couple of beaten eggs. | 0:45:02 | 0:45:04 | |
Over here, some finely fried chopped shallots, | 0:45:04 | 0:45:07 | |
some nutmeg for grating in and some finely chopped parsley. | 0:45:07 | 0:45:11 | |
And breadcrumbs soaked in milk. Up to me again, dear Clive. | 0:45:11 | 0:45:15 | |
This is where I have to explain myself out of trouble. | 0:45:15 | 0:45:19 | |
All you do is mould those into little tiny shapes and steam them | 0:45:19 | 0:45:24 | |
or boil them in barely simmering water and they become delicious, | 0:45:24 | 0:45:28 | |
but what will probably happen when I mix it, they'll explode | 0:45:28 | 0:45:31 | |
and make the whole thing look like one of those water-processing works | 0:45:31 | 0:45:35 | |
you see by the sides of motorways. Anyway, let's have a go. | 0:45:35 | 0:45:39 | |
Ow, it's hot. | 0:45:39 | 0:45:41 | |
What I have to do is put my breadcrumbs in. | 0:45:41 | 0:45:44 | |
Like so. | 0:45:44 | 0:45:45 | |
My eggs in, and I have no confidence in this dish at all, | 0:45:45 | 0:45:48 | |
I can tell you that. I don't believe it's going to work. | 0:45:48 | 0:45:51 | |
A little semolina goes in, which I mix in. Semolina flour, this is. | 0:45:52 | 0:45:56 | |
I hope that... No time to be fiddling around. | 0:45:58 | 0:46:01 | |
Here, a little bit of the onion and the parsley. | 0:46:01 | 0:46:04 | |
Now, we grate a bit of nutmeg in. Noix de muscade. | 0:46:06 | 0:46:11 | |
Like that. That water's probably boiling too fast behind me. | 0:46:11 | 0:46:16 | |
Now, this is where it all, I'm sure, is going to turn to rat. | 0:46:16 | 0:46:20 | |
Because I would have thought this needed to be a much drier, | 0:46:20 | 0:46:24 | |
firmer mixture, but when I was discussing this with Marc, | 0:46:24 | 0:46:27 | |
the chef here at the Maison des Tetes, | 0:46:27 | 0:46:29 | |
he assured me that none of that was a problem. | 0:46:29 | 0:46:31 | |
So I'll just have a quick swig, if you don't mind, | 0:46:31 | 0:46:34 | |
cos I'm on the wagon, basically speaking, but... | 0:46:34 | 0:46:36 | |
..it's a very nerve-wracking occasion. | 0:46:36 | 0:46:39 | |
Now we're going to see what kind of a fool | 0:46:39 | 0:46:41 | |
I can possibly make of myself by putting this liquid | 0:46:41 | 0:46:44 | |
mixture into here, and it's bound just to separate into a whole... | 0:46:44 | 0:46:50 | |
Oh, no, it's not. Look. Hey, it's working! This is incredible! | 0:46:50 | 0:46:54 | |
How do I get the damned thing off the spoon? | 0:46:54 | 0:46:57 | |
That's what I'm not so sure about. | 0:46:57 | 0:47:00 | |
Marc? | 0:47:00 | 0:47:02 | |
Ou est le chef? | 0:47:02 | 0:47:04 | |
Chef! | 0:47:05 | 0:47:07 | |
Je suis dans la merde. | 0:47:07 | 0:47:09 | |
LAUGHTER | 0:47:09 | 0:47:12 | |
I'm hoping the chef's going to come and help me, | 0:47:12 | 0:47:15 | |
cos I'm in real trouble here. | 0:47:15 | 0:47:17 | |
Qu'est-ce que je fais maintenant? | 0:47:18 | 0:47:21 | |
Est-ce que tu as saisonne la...? | 0:47:30 | 0:47:32 | |
Oui, oui. Tout est saisonne. Il y a du sel, poivre, et tout. | 0:47:32 | 0:47:36 | |
This is just bad luck that I've screwed this up, | 0:47:41 | 0:47:43 | |
but happily help is at hand. | 0:47:43 | 0:47:47 | |
Now, watch very carefully now. Ah. You just tip them onto the... | 0:47:47 | 0:47:51 | |
You must all the time to... Wash the spoon. Yes. | 0:47:52 | 0:47:56 | |
And then you do it like this. Ah, I see. All right? Yes. | 0:47:56 | 0:48:00 | |
So it's really like poaching eggs, in fact. Terribly simple! | 0:48:00 | 0:48:04 | |
It's really simple. | 0:48:04 | 0:48:05 | |
All you need is 20 years of experience in a real French | 0:48:05 | 0:48:08 | |
kitchen and you just whack it out like that. Pretty good, hey? | 0:48:08 | 0:48:11 | |
Now the most important thing is to make the little sauce to go with | 0:48:11 | 0:48:15 | |
my dumplings, my liver-liver-liver dumplings, my dears, | 0:48:15 | 0:48:18 | |
which we've made between us. I taught him how to do it earlier on. | 0:48:18 | 0:48:21 | |
Come down close to the pot, please. | 0:48:21 | 0:48:23 | |
Some finely sliced shallots, chopped shallots, which we now deglacer with | 0:48:23 | 0:48:27 | |
a little white wine from Alsace, put it onto maximum heat and let that... | 0:48:27 | 0:48:31 | |
Il faut les reduire maintenant? Oui, il faut laisser maintenant. | 0:48:31 | 0:48:34 | |
Now we leave that to reduce, which will take a second or two. | 0:48:34 | 0:48:37 | |
In the meantime, I will begin... | 0:48:37 | 0:48:39 | |
Il doit etre cuit maintenant. Oui. | 0:48:39 | 0:48:42 | |
I shall begin to prepare these beautiful little liver | 0:48:42 | 0:48:45 | |
dumplings onto the plate. | 0:48:45 | 0:48:47 | |
Tip them up that way, they look neater. | 0:48:47 | 0:48:50 | |
And I'm going to make these look quite superb. | 0:48:50 | 0:48:53 | |
That's reducing away nicely. | 0:48:53 | 0:48:55 | |
These have been in this simmering water, by the way, | 0:48:55 | 0:48:58 | |
for 12 minutes, which is very good. | 0:48:58 | 0:49:01 | |
12-15 minutes. | 0:49:01 | 0:49:02 | |
Now, it's no good me saying that's ready, cos it isn't. | 0:49:06 | 0:49:09 | |
It's not ready till there's almost no liquid left. | 0:49:09 | 0:49:13 | |
Il doit etre presque sec, n'est-ce pas? | 0:49:13 | 0:49:16 | |
Presque sec. La, c'est presque. Ca commence par lier avec l'oignon, puis on met demi-glace. Tres bien. | 0:49:16 | 0:49:21 | |
Jolly good to have someone who really knows | 0:49:22 | 0:49:25 | |
what he's talking about on hand. | 0:49:25 | 0:49:27 | |
This is what they call a demi-glace. | 0:49:28 | 0:49:30 | |
It's a stock pot which has been reduced slowly... | 0:49:30 | 0:49:35 | |
flavoured and thickened with... | 0:49:35 | 0:49:37 | |
KITCHEN NOISE DROWNS SPEECH | 0:49:37 | 0:49:38 | |
If you want to make a demi-glace, | 0:49:38 | 0:49:40 | |
look it up in one of the cookery books. | 0:49:40 | 0:49:44 | |
Right, this is sufficiently reduced. Come in, Clive, have a good look. | 0:49:44 | 0:49:48 | |
See how rich and thick it's got now. | 0:49:48 | 0:49:50 | |
With all these sauces, it's always a good thing... | 0:49:50 | 0:49:52 | |
This is not nouvelle cuisine, I can assure you, this is ancienne cuisine. | 0:49:52 | 0:49:55 | |
Enrich that with a little knob of unsalted butter. | 0:49:55 | 0:49:59 | |
That will make the sauce very shiny and a lot more... | 0:49:59 | 0:50:04 | |
THEY SPEAK FRENCH | 0:50:04 | 0:50:09 | |
Slowly. Now, just very gently to beat in the butter. | 0:50:09 | 0:50:12 | |
OK comme ca? C'est bon. C'est bon pour l'assaisonnement? | 0:50:12 | 0:50:15 | |
Oui. | 0:50:15 | 0:50:17 | |
Et apres, un petit peu de vin blanc... | 0:50:17 | 0:50:21 | |
THEY SPEAK FRENCH | 0:50:21 | 0:50:24 | |
Add just a little tiny... Like that. | 0:50:24 | 0:50:27 | |
Just to make the flavour come right through, OK? | 0:50:27 | 0:50:30 | |
Just to finish off. | 0:50:30 | 0:50:32 | |
It does make a big difference. | 0:50:32 | 0:50:34 | |
Spoon. | 0:50:34 | 0:50:35 | |
Et vous le napper? Oui, napper. | 0:50:35 | 0:50:39 | |
CHEF SPEAKS FRENCH | 0:50:45 | 0:50:48 | |
And here we have a little bit of tomato. Very finely chopped chives. | 0:50:48 | 0:50:54 | |
That's a good dish with potatoes. Fried or boiled potatoes? Boiled. | 0:50:57 | 0:51:03 | |
I think that's a bit too much salad, isn't it? | 0:51:03 | 0:51:06 | |
There we are. | 0:51:09 | 0:51:11 | |
OK, I'm going to get myself a little round of applause for this, | 0:51:13 | 0:51:16 | |
if you don't mind. | 0:51:16 | 0:51:18 | |
There you are, as you can see, I made it all on my own | 0:51:18 | 0:51:20 | |
with no outside help or interference in any shape or form. It's brilliant. | 0:51:20 | 0:51:24 | |
And to prove it, I'm prepared to eat it in front of you. | 0:51:24 | 0:51:26 | |
Except that's a little hot! | 0:51:26 | 0:51:28 | |
I'll use that one. | 0:51:28 | 0:51:29 | |
They are light and delicious. | 0:51:32 | 0:51:34 | |
They're actually not unrelated to the great British faggot, | 0:51:34 | 0:51:38 | |
but they're a much finer, more delicate version of them. | 0:51:38 | 0:51:41 | |
THEY SPEAK FRENCH | 0:51:41 | 0:51:44 | |
Tres bien, Floyd. | 0:51:48 | 0:51:49 | |
Presque un alsacien. | 0:51:49 | 0:51:52 | |
I'm nearly an Alsatian. | 0:51:52 | 0:51:53 | |
There's an answer to that. | 0:51:53 | 0:51:55 | |
DOG BARKS | 0:51:55 | 0:51:57 | |
Here we go again with my musical chum Amadeus | 0:51:59 | 0:52:02 | |
and here's one of the production assistants looking very anxious. | 0:52:02 | 0:52:05 | |
Colmar, despite being invaded three times | 0:52:05 | 0:52:08 | |
since the Franco-Prussian War, is a resilient place, | 0:52:08 | 0:52:11 | |
and its citizens exude a genuine joie de vivre, | 0:52:11 | 0:52:14 | |
which only those who've experienced utter hell show. | 0:52:14 | 0:52:17 | |
And they make brilliant cakes, which they arrange on shelves in much | 0:52:17 | 0:52:21 | |
the same way as a Bond Street jeweller displays his wares. | 0:52:21 | 0:52:24 | |
Of course, what makes the cakes of Alsace so good, | 0:52:28 | 0:52:31 | |
although a Hungarian countess once told me | 0:52:31 | 0:52:33 | |
the only place to enjoy cakes is in Vienna - | 0:52:33 | 0:52:36 | |
she was a bit of a snob, of course - | 0:52:36 | 0:52:37 | |
is the painstaking care of small family businesses, | 0:52:37 | 0:52:40 | |
who employ a couple of young apprentices who are very proud | 0:52:40 | 0:52:44 | |
to learn and maintain the fine tradition of master cake-making. | 0:52:44 | 0:52:47 | |
And they do make exceedingly good cakes. And croissants, of course. | 0:52:47 | 0:52:51 | |
They're also brilliant at making sausages. | 0:52:53 | 0:52:56 | |
And in a better world, we'd devote a whole series to this master sausage maker, | 0:52:56 | 0:53:00 | |
but it's a cruel world, and until now, | 0:53:00 | 0:53:02 | |
the sausage maker was one of gastronomy's unsung heroes. | 0:53:02 | 0:53:06 | |
# Saucisson | 0:53:06 | 0:53:08 | |
# Full of flavoursome meat | 0:53:08 | 0:53:11 | |
# Such a succulent treat It's a tasty treat | 0:53:11 | 0:53:14 | |
# It's stuffed fit to burst with every flavour | 0:53:14 | 0:53:17 | |
# Saucisson | 0:53:17 | 0:53:20 | |
# And the French are the best | 0:53:20 | 0:53:23 | |
# When it comes to the test When they take the test | 0:53:23 | 0:53:26 | |
# Saucisson, c'est bon | 0:53:26 | 0:53:32 | |
# Saucisson, c'est bon. # | 0:53:32 | 0:53:34 | |
Anyway, meanwhile, back at the Maison des Tetes, they're busily | 0:53:34 | 0:53:38 | |
and cheerfully preparing the great regional speciality, choucroute. | 0:53:38 | 0:53:42 | |
Take it away, boys. | 0:53:42 | 0:53:43 | |
Tout de suite. Tout de suite. | 0:54:01 | 0:54:03 | |
HE SPEAKS FRENCH | 0:54:03 | 0:54:07 | |
You all know what chucrut is, of course, | 0:54:11 | 0:54:13 | |
but just to remind you, it's fermented cabbage boiled | 0:54:13 | 0:54:16 | |
and then heaped with slices of cooked smoked ham, bacon, pork, | 0:54:16 | 0:54:20 | |
sausages, liver dumplings and boiled potatoes. | 0:54:20 | 0:54:23 | |
It doesn't half build you up. | 0:54:23 | 0:54:25 | |
I was in the middle of cooking a very important dish when a couple | 0:54:50 | 0:54:53 | |
of coachloads of German holiday-makers marched in demanding chucrut, | 0:54:53 | 0:54:57 | |
and so my chicken in beer had to be put to one side. | 0:54:57 | 0:55:00 | |
I'll explain what I've done up till now. | 0:55:00 | 0:55:01 | |
First, I fried chicken pieces in butter, | 0:55:01 | 0:55:03 | |
flamed them with gin, added shallots and mushrooms, covered them | 0:55:03 | 0:55:06 | |
with beer, pinch of salt and pepper and parsley, and simmered them | 0:55:06 | 0:55:10 | |
for about an hour. Now is the time to finish the dish off. | 0:55:10 | 0:55:12 | |
Although the mice have been at my chicken during my absence, | 0:55:12 | 0:55:15 | |
and some of these chaps behind me have been eating bits of it, | 0:55:15 | 0:55:17 | |
I would like to continue with the cooking demonstration, | 0:55:17 | 0:55:21 | |
if that's all right with the rest of Germany and this part of France. | 0:55:21 | 0:55:24 | |
Right, we lift out these portions of chicken into here | 0:55:24 | 0:55:28 | |
and finish off the source by adding a little fresh cream. | 0:55:28 | 0:55:34 | |
Pull it back from the heat so it doesn't all curdle. | 0:55:34 | 0:55:37 | |
And then we enrich it with a knob of butter as before. | 0:55:38 | 0:55:41 | |
Put it back on the heat. | 0:55:41 | 0:55:44 | |
I shall ask Marc to taste this in a minute to see | 0:55:44 | 0:55:47 | |
if he thinks it's any good or not. Melt the butter into that. | 0:55:47 | 0:55:51 | |
Check for seasoning. I think it needs another grind of pepper. | 0:55:52 | 0:55:56 | |
Like that. | 0:55:57 | 0:55:59 | |
I then think I can simply pour that over there. | 0:55:59 | 0:56:04 | |
Bubble it up. | 0:56:05 | 0:56:08 | |
Sprinkle a little parsley on, | 0:56:08 | 0:56:10 | |
and that is coq a la bierre a ma facon... | 0:56:10 | 0:56:14 | |
ici a la Maison des Tetes in Alsace, OK? | 0:56:14 | 0:56:17 | |
It's terribly dextrous to be able to carve a tomato... or whatever it is like that, | 0:56:19 | 0:56:22 | |
but it does nothing for the flavour. Why can't they leave things alone? | 0:56:22 | 0:56:25 | |
And another thing, they didn't even ask me | 0:56:25 | 0:56:28 | |
if I wanted these little tombstones | 0:56:28 | 0:56:29 | |
put on top of my wonderful-looking dish | 0:56:29 | 0:56:31 | |
which I cooked on my own. | 0:56:31 | 0:56:33 | |
It looks silly like that. | 0:56:33 | 0:56:34 | |
And now for the terrible moment of truth. | 0:56:35 | 0:56:38 | |
The rules of this game are the chef will be invited to taste it. | 0:56:38 | 0:56:41 | |
If he says something nice, he stays in the film. If he criticises, it gets cut. | 0:56:41 | 0:56:45 | |
Quite straightforward. He doesn't actually know I've said that. | 0:56:45 | 0:56:48 | |
THEY SPEAK IN FRENCH | 0:56:48 | 0:56:51 | |
THEY SPEAK IN FRENCH | 0:56:57 | 0:57:01 | |
It's very nice, Floyd. | 0:57:15 | 0:57:18 | |
Perfect cooking. | 0:57:19 | 0:57:21 | |
The sauce is all right, but if you keep a little bit beer | 0:57:21 | 0:57:26 | |
and you put it in at the end, | 0:57:26 | 0:57:28 | |
it brings a little, you know... | 0:57:28 | 0:57:31 | |
Brings the flavour... Much better. | 0:57:31 | 0:57:35 | |
We do it here, it's very good. Very good. | 0:57:35 | 0:57:41 | |
What he's really saying there, in precise terms, | 0:57:41 | 0:57:44 | |
although the sauce is made from beer, | 0:57:44 | 0:57:46 | |
I should have saved a little bit of beer, fresh beer, | 0:57:46 | 0:57:49 | |
to add at the last-minute to re-bring back | 0:57:49 | 0:57:52 | |
the flavour of the beer otherwise, he said it was well cooked. | 0:57:52 | 0:57:55 | |
He can speak English as well as I can. | 0:57:55 | 0:57:58 | |
All these chefs are smiling, drinking champagne. | 0:57:58 | 0:58:00 | |
Everybody's been very happy. | 0:58:00 | 0:58:01 | |
If he's such a nice bloke, why is this in the kitchen, | 0:58:01 | 0:58:04 | |
I would like to know? | 0:58:04 | 0:58:05 | |
He says it's just for pointing at the orders, but you see chaps here | 0:58:05 | 0:58:09 | |
with bandages and things - this has been used quite a lot. | 0:58:09 | 0:58:12 | |
What exactly is this for? | 0:58:12 | 0:58:16 | |
That? | 0:58:16 | 0:58:17 | |
I can't tell you in French... | 0:58:18 | 0:58:20 | |
in English, but when somebody is doing something wrong, | 0:58:20 | 0:58:24 | |
he becomes a little bit... | 0:58:24 | 0:58:27 | |
Why that is broken in two places, and we have repaired it. | 0:58:27 | 0:58:32 | |
KEITH: Est-ce qu'il est si cruel et monstrueux comme ca? | 0:58:32 | 0:58:35 | |
ALL: Souvent. LAUGHTER | 0:58:35 | 0:58:40 | |
What I've always wanted to do is take a lesson from a master chef | 0:58:40 | 0:58:42 | |
and have a go at my producer. | 0:58:42 | 0:58:44 | |
Where is he? | 0:58:44 | 0:58:47 | |
Great stuff there. | 0:58:50 | 0:58:52 | |
We are not cooking live in the studio today. Instead, we are | 0:58:52 | 0:58:55 | |
looking back at some of the treats from the Saturday Kitchen larder. | 0:58:55 | 0:58:57 | |
Still to come on today's best bites, Aggi Sverrisson | 0:58:57 | 0:59:00 | |
battles against Henry Harris in the Saturday Kitchen omelette challenge. | 0:59:00 | 0:59:04 | |
Henry had a respectable time, | 0:59:04 | 0:59:06 | |
but Aggi was yet to get onto the leaderboard, so would he manage it? | 0:59:06 | 0:59:09 | |
Find out later on. | 0:59:09 | 0:59:11 | |
And the great Antonio Carluccio serves up a magnificent | 0:59:11 | 0:59:14 | |
fillet of venison. | 0:59:14 | 0:59:15 | |
He pan-fries medallions in butter | 0:59:15 | 0:59:17 | |
and makes a delicious wild mushroom sauce. | 0:59:17 | 0:59:20 | |
And Amy Nuttall faced her Food Heaven or Food Hell. | 0:59:20 | 0:59:23 | |
Would she get her Food Heaven - tuna - with my seared spiced tuna steak with a snake bean | 0:59:23 | 0:59:28 | |
and Chinese leaf salad? Or her dreaded Food Hell - | 0:59:28 | 0:59:30 | |
leeks - in my Wensleydale cheese and leek double-baked souffle | 0:59:30 | 0:59:34 | |
with a dandelion and walnut salad? | 0:59:34 | 0:59:37 | |
You can find out what she gets to eat at the end of today's show. | 0:59:37 | 0:59:39 | |
Now, we look back at how Silvena Rowe started | 0:59:39 | 0:59:42 | |
her Saturday Kitchen career with kisses and flattery. Agh! | 0:59:42 | 0:59:47 | |
Nice to have you on the show. | 0:59:47 | 0:59:49 | |
This will not do! I haven't come all this way without a snogette! | 0:59:49 | 0:59:53 | |
I want to be the envy of the female nation. | 0:59:53 | 0:59:55 | |
Tell me what we are doing, hurry up. Let me concentrate! | 0:59:55 | 0:59:58 | |
In case I mess up, it's because of him. | 0:59:58 | 1:00:00 | |
He looks far too good in real life than on TV. Just get on with it! | 1:00:00 | 1:00:05 | |
I will be cooking delicious, amazing, crunchy on the outside, | 1:00:05 | 1:00:09 | |
delectable, and soft and mellow on the inside, salmon kiev | 1:00:09 | 1:00:12 | |
with a traditional Russian salad made from baby new potatoes, | 1:00:12 | 1:00:17 | |
thinly sliced radishes, lots of dill, gherkins and onions. | 1:00:17 | 1:00:21 | |
Those colours sing Russian. The Russian dressing is here. | 1:00:21 | 1:00:25 | |
It's home-made mayonnaise, | 1:00:25 | 1:00:26 | |
horseradish mustard, ketchup, Worcester sauce. | 1:00:26 | 1:00:30 | |
Worcester sauce. It's a bit rustic-y. And it's Russian. | 1:00:30 | 1:00:35 | |
We are in Britain now, hello. OK, tell me what you are doing. Salmon. | 1:00:36 | 1:00:41 | |
I'm going to... You are rushing me too much. | 1:00:41 | 1:00:45 | |
Can you chop up my herbs and do my butter? | 1:00:45 | 1:00:49 | |
You should be good, you did your butter earlier | 1:00:49 | 1:00:52 | |
so swiftly and professionally. | 1:00:52 | 1:00:53 | |
What I'm going to do here now is going to get | 1:00:53 | 1:00:57 | |
a couple of large squares of puff pastry. | 1:00:57 | 1:01:00 | |
This dish now, I want to say something about this dish - it's called salmon kiev. | 1:01:00 | 1:01:04 | |
Let me explain something. | 1:01:04 | 1:01:05 | |
Chicken kiev has got nothing to do with Kiev | 1:01:05 | 1:01:09 | |
and nothing much to do with Russia either. | 1:01:09 | 1:01:12 | |
Other than it was invented by a Frenchman | 1:01:12 | 1:01:14 | |
in the 18th-century for the Empress Elizabeth Petrovna, | 1:01:14 | 1:01:17 | |
the youngest daughter of Peter the Great. | 1:01:17 | 1:01:19 | |
And she was a great gourmet, | 1:01:19 | 1:01:20 | |
but it was in the time when everybody in that country | 1:01:20 | 1:01:25 | |
was aspiring to eat Russian food, so everybody brought... the aristocracy | 1:01:25 | 1:01:29 | |
brought their own French chefs, so meanwhile... | 1:01:29 | 1:01:33 | |
And this was the French chef that invented canned food. | 1:01:33 | 1:01:36 | |
Nicolas Appert invented lots of things, | 1:01:36 | 1:01:39 | |
and actually Kiev is the capital of Ukraine, used to be the Asian | 1:01:39 | 1:01:44 | |
capital of Russia, so it's a great city, why not name a dish after it? | 1:01:44 | 1:01:48 | |
Too right. Original chicken kiev got no garlic, make no mistake, James. | 1:01:48 | 1:01:52 | |
Only herb butter. This is just invention. | 1:01:52 | 1:01:56 | |
It's been added later. How are you doing with my butter? | 1:01:56 | 1:01:59 | |
You wouldn't want to make that mistake in her kitchen, would you?! | 1:01:59 | 1:02:02 | |
They added garlic when they got it back to France. | 1:02:02 | 1:02:06 | |
What have you got in here? Sorrel. Sorrel. I love sorrel. | 1:02:06 | 1:02:09 | |
We say sor-rell not sorrel. | 1:02:09 | 1:02:13 | |
Can you learn, please, while you are here? Good! | 1:02:13 | 1:02:17 | |
How are you doing with the butter? I need butter, James. | 1:02:17 | 1:02:19 | |
You are looking pretty today. Lovely. So we place the sorrel in the pan. | 1:02:19 | 1:02:25 | |
I'm going to position my little baby here, my little package here, | 1:02:25 | 1:02:31 | |
and am going to do the butter. | 1:02:31 | 1:02:33 | |
Where did the breadcrumbs from...kiev come from? | 1:02:33 | 1:02:37 | |
This is the secret of chicken kiev is the breadcrumbs. | 1:02:37 | 1:02:40 | |
It's like a cement, otherwise it will leak. So very few of us can make it. | 1:02:40 | 1:02:44 | |
Can you make a good chicken kiev? | 1:02:44 | 1:02:45 | |
Double flour, egg and breadcrumb. Do it twice. | 1:02:45 | 1:02:48 | |
Absolutely. That's what you do. | 1:02:48 | 1:02:50 | |
So, nice and easy. | 1:02:50 | 1:02:51 | |
I'd do it three times in her kitchen, | 1:02:51 | 1:02:53 | |
make sure it definitely didn't leak! What are we doing now? | 1:02:53 | 1:02:55 | |
Well, just really creating a little sausage, but mine is slightly | 1:02:55 | 1:02:59 | |
finer, because I'm a girl, and we are finer than that. | 1:02:59 | 1:03:03 | |
Please position this... Sorry, it's a bit too fine. Feel free! | 1:03:03 | 1:03:07 | |
Put it in the fridge, bring me the other one, please. | 1:03:07 | 1:03:10 | |
Tell us about sorrel. | 1:03:10 | 1:03:11 | |
People are put off by sorrel, because it's quite bitter. | 1:03:11 | 1:03:14 | |
Sorrel is so good for you. | 1:03:14 | 1:03:15 | |
The other thing you can do, look at those leaves, | 1:03:15 | 1:03:18 | |
they lend themselves beautifully on stuffing. | 1:03:18 | 1:03:20 | |
Instead of stuffing spinach, you can do this, stuff it with rice or meat. | 1:03:20 | 1:03:25 | |
And ready to taste so quickly. So, fantastically quickly. | 1:03:25 | 1:03:29 | |
Now, thank you so much. This is really cold butter. | 1:03:29 | 1:03:32 | |
I, unlike you, shan't be warming it up. | 1:03:32 | 1:03:35 | |
I'm going to position maybe three on the very top here. | 1:03:35 | 1:03:39 | |
And I'm going to put my sorrel on the top. | 1:03:40 | 1:03:44 | |
They call me asbestos fingers, but please don't do that at home. | 1:03:44 | 1:03:47 | |
Use a spatula or something. Yes, it is hot, but I'm used to it. | 1:03:47 | 1:03:52 | |
Where is my pastry, James?! | 1:03:52 | 1:03:54 | |
You are far too eager. There you go. | 1:03:54 | 1:03:56 | |
Thank you very much. | 1:03:56 | 1:03:59 | |
I was just about to put it in the bin! | 1:03:59 | 1:04:01 | |
A little bit of egg wash just to seal it beautifully. | 1:04:04 | 1:04:09 | |
And over this goes on the top. | 1:04:09 | 1:04:11 | |
Have you put everything in? | 1:04:11 | 1:04:12 | |
Ladies and gentlemen, I am likely to forget to put something. He's distracting me. | 1:04:12 | 1:04:16 | |
He has been really unkind to me. | 1:04:16 | 1:04:18 | |
Can I chop something? Yes, yes, yes. | 1:04:18 | 1:04:21 | |
Can you just really slice my potatoes? | 1:04:21 | 1:04:25 | |
Very thinly all my radishes, please. | 1:04:25 | 1:04:27 | |
I have been to Russia and had this salad, something similar, | 1:04:27 | 1:04:31 | |
potato and radishes with dill. | 1:04:31 | 1:04:34 | |
It looks so great, and we are in this funny season, neither one thing or the other. | 1:04:34 | 1:04:38 | |
We've been promised a fantastic Indian summer, but where is it? | 1:04:38 | 1:04:41 | |
So these colours are great, because it reminds you of the spring, I think. | 1:04:41 | 1:04:45 | |
I went to Moscow, and it was minus 30! | 1:04:45 | 1:04:47 | |
Well, this has been kind for you. What's this salad called in Russian? | 1:04:47 | 1:04:52 | |
This salad is called kartofki... | 1:04:52 | 1:04:54 | |
i riapitski...burkamir. Yes. | 1:04:54 | 1:04:58 | |
Worcestershire. A Worcester! | 1:04:58 | 1:05:02 | |
So, there is our beautiful package. | 1:05:02 | 1:05:04 | |
You notice I do not work like a pretty twee Tony-boy. | 1:05:04 | 1:05:07 | |
I just do rustic style, because we at home, | 1:05:07 | 1:05:11 | |
we home chefs like I am, I don't run a restaurant, | 1:05:11 | 1:05:14 | |
you may think I do by the method I am applying in this dish. | 1:05:14 | 1:05:17 | |
Spilling the egg all over the place. Can you please... | 1:05:17 | 1:05:21 | |
put this in the oven for me? And swiftly come back to your chopping. | 1:05:21 | 1:05:26 | |
When you were working for Gary Rhodes, did you treat him like this as well? | 1:05:26 | 1:05:29 | |
No, no, no. Gary Rhodes, I was like a pussy cat there. | 1:05:29 | 1:05:34 | |
I did not say anything. I said, yes, no, sir. Right, now. | 1:05:34 | 1:05:38 | |
What I am going to do here at some point, | 1:05:38 | 1:05:41 | |
as well. I want to talk about the mayonnaise. This is looking gorgeous. | 1:05:41 | 1:05:47 | |
It's looking very big. This is similar to another Russian dish called kulebiak. | 1:05:47 | 1:05:52 | |
Kulebiak consists of puff pastry, salmon, layers of rice, chopped egg | 1:05:52 | 1:05:57 | |
and gherkins again. It's more like a pie. | 1:05:57 | 1:06:00 | |
This is really wonderful and light for us. | 1:06:00 | 1:06:03 | |
It's called a pasty, where I come from. | 1:06:03 | 1:06:05 | |
James... I call it a twee pie. | 1:06:05 | 1:06:08 | |
Nothing twee about my pie. | 1:06:08 | 1:06:10 | |
Nothing twee about my pie, Tony. | 1:06:10 | 1:06:12 | |
James, there's no education. Like, everything goes here. Right, OK. | 1:06:14 | 1:06:20 | |
While we are doing that, while you concentrate on your cutting | 1:06:20 | 1:06:25 | |
and chopping and slicing, I am going to get on with my mayonnaise. | 1:06:25 | 1:06:29 | |
My mayonnaise is made with ordinary, plain, bog-standard - | 1:06:29 | 1:06:34 | |
bog-standard! - vegetable oil. OK. Sorry, you were a bit loud. | 1:06:34 | 1:06:38 | |
And really, it's very cheap. So, one egg yolk, | 1:06:38 | 1:06:42 | |
drizzle very slowly as much oil as you want in it, | 1:06:42 | 1:06:46 | |
and you have the most beautiful... Costs next to nothing, so it's cheap. | 1:06:46 | 1:06:51 | |
Just one egg yolk and a bit of vegetable oil. | 1:06:51 | 1:06:54 | |
If you put olive oil, it will hijack the flavours of our wonderful salad | 1:06:54 | 1:06:58 | |
and we don't want that. I'm a bit heavy handed, as you can see. | 1:06:58 | 1:07:04 | |
Can you please put all this here? I'll do whatever you want to do. | 1:07:04 | 1:07:07 | |
Chuck that in there. Thank you. You're very good at chopping. | 1:07:07 | 1:07:11 | |
Jane... I'm sorry, Laurie's going to pick up tip. | 1:07:11 | 1:07:13 | |
I've really given up the time. | 1:07:13 | 1:07:15 | |
I'm a sad EastEnders fan, I'm afraid. I'm giving out... How many times | 1:07:15 | 1:07:21 | |
have I called you Jane? I know. Tell me that. How many times? Five? | 1:07:21 | 1:07:26 | |
My son thinks you live next door to us. Oh, bless. It's ridiculous. | 1:07:26 | 1:07:29 | |
Can you get it on the plate? | 1:07:29 | 1:07:32 | |
The news is going to start in a minute! Do not overmix. | 1:07:32 | 1:07:35 | |
Whatever you do, do not overmix. Gorgeous. | 1:07:35 | 1:07:38 | |
Don't overmix, right. Lick fingers, wash fingers. Sorry, I cannot resist. | 1:07:38 | 1:07:42 | |
How is my pie doing? Hello. What? Do not break it! | 1:07:42 | 1:07:46 | |
I'm not breaking it! There we go. All right. | 1:07:46 | 1:07:49 | |
Now, what you're going to get inside is this gorgeous - hello... Yes. | 1:07:49 | 1:07:53 | |
I want to hear "Oooohhh!" ALL: Oooohhh!" | 1:07:53 | 1:07:56 | |
There, that's better. Lovely. So remind us what that is again. | 1:07:56 | 1:08:00 | |
This is salmon kievs. Simply salmon kiev, stuffed with sorrel. | 1:08:00 | 1:08:04 | |
And I didn't kill the sorrel for cooking. No, follow that. | 1:08:04 | 1:08:07 | |
Right, have a taste of that. Yum-yum-yum-yum. Grab a seat. | 1:08:12 | 1:08:17 | |
There we go. Laurie, dive into that. Oh, gosh. | 1:08:17 | 1:08:21 | |
I worked hard over this. You slaved out there, didn't you? | 1:08:21 | 1:08:24 | |
Laurie, you know what's wrong with EastEnders, don't you? What's that? | 1:08:24 | 1:08:27 | |
You do not have nothing of Eastern European origin. 20 years ago, | 1:08:27 | 1:08:31 | |
I understand. I was the only exotic creature in this country, | 1:08:31 | 1:08:34 | |
but now, the East End is swamped. Lithuanians must be everywhere. | 1:08:34 | 1:08:37 | |
So, get rid of Grant and bring some Lithuanian mafia in. | 1:08:37 | 1:08:41 | |
They're all in the West End - Chelsea Football Club. | 1:08:41 | 1:08:44 | |
Is called Chelski, excuse me. Chelski! What's the salmon like? | 1:08:44 | 1:08:47 | |
Mmm, that is gorgeous. There is no pork fat in there. | 1:08:47 | 1:08:50 | |
Oop, did I say that? I'm sorry, Tony. That's fighting talk, that is. | 1:08:50 | 1:08:53 | |
I'm sorry, Tony. Tony's not saying anything! | 1:08:53 | 1:08:56 | |
The poshest twee pie I have ever seen in my life. | 1:08:56 | 1:08:59 | |
It's called salmon kiev, darling. Emma, what do you think? | 1:08:59 | 1:09:02 | |
Could it be put on your wedding menu? The salad's lovely. I'd put that on. | 1:09:02 | 1:09:06 | |
You see, none of this pork fat thing. I'm very competitive. | 1:09:06 | 1:09:10 | |
But he'll beat me at the omelette. I'll let him, in fact. Tony. | 1:09:10 | 1:09:14 | |
Try it before the new starts. | 1:09:14 | 1:09:17 | |
Honestly, that's the best pie I've eaten so far today. | 1:09:17 | 1:09:20 | |
She certainly knows how to take control in the kitchen. | 1:09:24 | 1:09:27 | |
Brilliant Icelandic chef Aggi Sverrisson may be one of the best | 1:09:27 | 1:09:31 | |
in the world, but that doesn't mean he can make a good omelette. | 1:09:31 | 1:09:34 | |
With Henry Harris at the hobs, would he finally get on the leaderboard? | 1:09:34 | 1:09:38 | |
Take a look at this. | 1:09:38 | 1:09:40 | |
Usual rules apply. Henry's put a pretty respectable time, | 1:09:40 | 1:09:42 | |
Aggi's yet to get on our board. | 1:09:42 | 1:09:44 | |
Are you ready? Three, two, one, go! | 1:09:44 | 1:09:48 | |
See the concentration on their faces! | 1:09:58 | 1:10:00 | |
Make sure it's an omelette, make sure it's an omelette. | 1:10:01 | 1:10:04 | |
GONG | 1:10:04 | 1:10:05 | |
Oh. | 1:10:09 | 1:10:10 | |
Aggi's eggies. | 1:10:12 | 1:10:13 | |
GROANING | 1:10:15 | 1:10:17 | |
LAUGHTER | 1:10:17 | 1:10:21 | |
Henry's managed to cook one part of it, | 1:10:21 | 1:10:23 | |
and the other bit's still clucking. | 1:10:23 | 1:10:25 | |
Henry... | 1:10:28 | 1:10:29 | |
..you were quicker than your time of 26.6 seconds, | 1:10:33 | 1:10:37 | |
but you wouldn't serve that in your restaurant. 17.6 seconds. | 1:10:37 | 1:10:41 | |
Aggi, this is your seventh attempt at this? Probably a little more. | 1:10:42 | 1:10:47 | |
You did it...in a record time | 1:10:49 | 1:10:52 | |
of 16.8 seconds, which would put you fourth, but you're going to have | 1:10:52 | 1:10:57 | |
to come back for the seventh time! | 1:10:57 | 1:10:59 | |
They may have been pretty quick, but they just weren't omelettes. | 1:11:03 | 1:11:07 | |
It's that time of year when venison is on the menu, and who better | 1:11:07 | 1:11:11 | |
to share it with us than the amazing Antonio Carluccio? | 1:11:11 | 1:11:14 | |
For our 100th show, he came armed with a basket of wild mushrooms. | 1:11:14 | 1:11:17 | |
Life doesn't get any better. | 1:11:17 | 1:11:19 | |
This venison, it will be marinated in this, but I need your help. | 1:11:19 | 1:11:22 | |
Straight to work. You are a good chopper. There you go. | 1:11:22 | 1:11:26 | |
If you chop me a little bit of carrot. We've got carrots and onions | 1:11:26 | 1:11:30 | |
and balsamic olive oil. That's in the marinade. | 1:11:30 | 1:11:33 | |
This is coming in the marinade. Then you soak some morels. | 1:11:33 | 1:11:36 | |
To explain a little bit about morels. | 1:11:36 | 1:11:38 | |
These are dried morels. You're a massive fan of mushrooms. | 1:11:38 | 1:11:41 | |
I have a recipe that I... | 1:11:41 | 1:11:44 | |
Because they are hollow inside, I stuff them with foie gras. | 1:11:44 | 1:11:48 | |
Lovely. Lovely, lovely. | 1:11:48 | 1:11:49 | |
And then, with a little brandy and a lovely sauce. But this time, | 1:11:49 | 1:11:55 | |
they are together with a bit of cream and other bits and pieces. | 1:11:55 | 1:12:00 | |
We'll talk about the mushrooms when we get to the sauce, | 1:12:00 | 1:12:03 | |
but tell us about the venison. | 1:12:03 | 1:12:05 | |
The venison is British venison, and I believe Britain has the best game | 1:12:05 | 1:12:09 | |
in the world, probably. | 1:12:09 | 1:12:11 | |
Do the Italians eat much venison? A little bit, in the north. | 1:12:11 | 1:12:16 | |
There's a definite difference in the food, | 1:12:16 | 1:12:18 | |
between the north and the south. Yes, they eat a lot of game, but also | 1:12:18 | 1:12:22 | |
hare and rabbit and such things. | 1:12:22 | 1:12:27 | |
The... What do you call it? The wild goat. Wild goat? OK. | 1:12:27 | 1:12:32 | |
That's another one. | 1:12:32 | 1:12:33 | |
So, we now have the meat here, and you put it here with... | 1:12:33 | 1:12:37 | |
The onions. And all that. A bit of oil here. | 1:12:37 | 1:12:40 | |
There you go. Yep. Italian olive oil, of course. | 1:12:40 | 1:12:43 | |
Naturally. There you go. You're using | 1:12:43 | 1:12:48 | |
a different type of balsamic vinegar. We've got the older one... | 1:12:48 | 1:12:51 | |
I use for this one, the cheaper one... The cheaper one. | 1:12:51 | 1:12:54 | |
..which sometimes is a bit of a cheat. They're very cheap. | 1:12:54 | 1:12:58 | |
They take vinegar and put brown sugar in it. Exactly. | 1:12:58 | 1:13:02 | |
But this is still a good one... Yep. ..and gives a lovely flavour. | 1:13:02 | 1:13:05 | |
So, this is just a marinade we've got in there. | 1:13:05 | 1:13:09 | |
And you can marinade it for one hour, two hours. The day before is better. | 1:13:09 | 1:13:13 | |
OK, I'll pop that in the fridge. This goes on for how long? | 1:13:13 | 1:13:16 | |
Preferably overnight? Overnight would be better, yes. | 1:13:16 | 1:13:20 | |
The smell, I have to say, is just fabulous. | 1:13:20 | 1:13:23 | |
We put one in here overnight. | 1:13:23 | 1:13:25 | |
There you go. I'll lift this out for you. | 1:13:25 | 1:13:27 | |
Yes, this one is wonderful. Look at that. Lovely. | 1:13:27 | 1:13:30 | |
A nice knife? Yeah, you can use that one. | 1:13:30 | 1:13:34 | |
No, but it doesn't cut. | 1:13:34 | 1:13:35 | |
A-ha-ha-ha. I am fussy about knives. Yes, much better. | 1:13:35 | 1:13:39 | |
So, we cut it now in medallions. So, this thickness. | 1:13:39 | 1:13:45 | |
And... Now, a lot has happened since you were last on the show. | 1:13:46 | 1:13:50 | |
Quite a lot. You, kind of, stepped away from Carluccio's? | 1:13:50 | 1:13:54 | |
Well, it was time, because it can work by itself now. Yeah. | 1:13:54 | 1:13:59 | |
And after the floating, which happened for a couple of years, | 1:13:59 | 1:14:05 | |
and now I am a free bird. Free bird. I can fly around! | 1:14:05 | 1:14:10 | |
So we have got in here, the lovely venison. Lovely pan here | 1:14:10 | 1:14:13 | |
and my butter. This is why I love this man. | 1:14:13 | 1:14:17 | |
Regarding butter... One pound of butter, straight in there. | 1:14:17 | 1:14:20 | |
I use everything abundantly. You're a big fan of butter, aren't you? | 1:14:20 | 1:14:25 | |
I am, I am, I am. | 1:14:25 | 1:14:28 | |
And now we put this here, while, meanwhile, we prepare the sauce. | 1:14:28 | 1:14:32 | |
That's fantastic. The venison is amazing. | 1:14:32 | 1:14:36 | |
Look at it. And this cooks for how long? Cooks quite quickly? | 1:14:36 | 1:14:39 | |
It cooks quite quickly, because I want it really pink inside. | 1:14:39 | 1:14:44 | |
Then it's fantastic. There we go. Meanwhile, we prepare the sauce, | 1:14:44 | 1:14:49 | |
which is also very simple. A little chopped onions here. | 1:14:49 | 1:14:52 | |
There you go. And butter, naturally. Butter, naturally. | 1:14:52 | 1:14:56 | |
And we've got... Talking of mushrooms, | 1:14:56 | 1:14:59 | |
not many guest come on to the show and bring something like this. | 1:14:59 | 1:15:04 | |
I collected them this morning, about 3.30. Collected them this morning?! | 1:15:04 | 1:15:07 | |
No! Yesterday! | 1:15:07 | 1:15:09 | |
BOTH LAUGH | 1:15:09 | 1:15:11 | |
Before coming here. Look at this fantastic selection of mushrooms. | 1:15:11 | 1:15:15 | |
Now, what's the best advice..? There is a lot | 1:15:15 | 1:15:17 | |
of mushrooms, aren't there? At the moment, there are. | 1:15:17 | 1:15:21 | |
This year, incidentally, when they are small, like this, | 1:15:21 | 1:15:24 | |
you could cut in very thin slices and make a salad. These are ceps? | 1:15:24 | 1:15:28 | |
No, no, cut it a bit thicker. Better a bit chunkier... OK. ..for this. | 1:15:28 | 1:15:33 | |
Meanwhile, here, we put the morels, and you have to check them, | 1:15:33 | 1:15:39 | |
because they may grow inside this hollow. They may grow stones, | 1:15:39 | 1:15:45 | |
everything that they find on the way. Just to show you the difference, | 1:15:45 | 1:15:49 | |
can you see one expanding, the little one? | 1:15:49 | 1:15:52 | |
They do puff up to be quite substantially different. | 1:15:52 | 1:15:55 | |
Is that just cold water in there you're doing? Cold water, yes. | 1:15:55 | 1:15:59 | |
I shall get the venison, turn it over. Please. | 1:15:59 | 1:16:02 | |
There you go. Lovely colour on there. I'll swap that over. | 1:16:02 | 1:16:05 | |
Also, not just stepping away from the restaurants, | 1:16:07 | 1:16:09 | |
you've been making films... Yes. ..programmes and also an OBE? | 1:16:09 | 1:16:15 | |
HE SPEAKS LATIN ..I call it. | 1:16:15 | 1:16:18 | |
What's that? | 1:16:18 | 1:16:20 | |
It's better to say it in Latin. Oh, the Old... OBE is Older... | 1:16:20 | 1:16:24 | |
SPEAKS LATIN | 1:16:24 | 1:16:26 | |
No, without offence, I really like to receive that from Britain, | 1:16:26 | 1:16:29 | |
for things that I've done. It's lovely. Lovely. | 1:16:29 | 1:16:33 | |
Now, here, we add this one. Sherry? Ah, lovely. Sherry. | 1:16:33 | 1:16:39 | |
Fantastic. And then, the first time that I use double cream, | 1:16:40 | 1:16:45 | |
cos I am not French. Double cream, sherry. Gregg's happy already. | 1:16:45 | 1:16:51 | |
And a little balsamic vinegar... This is the good balsamic vinegar? | 1:16:51 | 1:16:55 | |
This is the one you brought back. I brought it back from Modena, yeah. | 1:16:55 | 1:16:57 | |
About ?30-?40? It cost a lot more, cos I had to drive it back. A-ha! | 1:16:57 | 1:17:02 | |
And are you just going to stir that together? Yes. | 1:17:02 | 1:17:05 | |
I'll just turn that down for you. | 1:17:05 | 1:17:07 | |
Listen, when the sauce thickens a little bit like this, you can | 1:17:07 | 1:17:10 | |
add a little bit of the water to the morels, | 1:17:10 | 1:17:13 | |
and the sauce is very beautiful. | 1:17:13 | 1:17:15 | |
Now, Marcus, a little birdie tells me | 1:17:15 | 1:17:17 | |
you've only been to been to Italy once. Is that right? | 1:17:17 | 1:17:19 | |
I have actually, yes. | 1:17:19 | 1:17:20 | |
When I was a young boy, my parents took me to Naples. | 1:17:20 | 1:17:22 | |
Ah, you have to go back, you have to go back. Yeah, I know. | 1:17:22 | 1:17:26 | |
Now, one thing that we've got here that I've spotted, | 1:17:26 | 1:17:28 | |
the reason why I've probably got a little bit of lamb left over at the | 1:17:28 | 1:17:32 | |
end of the show is the budget's gone on these two little things here. | 1:17:32 | 1:17:36 | |
Fantastic. Truffle? Yes. They don't cost very much now. | 1:17:36 | 1:17:40 | |
We're eating for the season of the white one, that is expensive. | 1:17:40 | 1:17:44 | |
The white one costs about ?3,000 per kilo - | 1:17:44 | 1:17:47 | |
this is only 150, so what are you talking about? | 1:17:47 | 1:17:50 | |
Ah. | 1:17:50 | 1:17:51 | |
Cheap. The fact that we only have 50p a portion to cook with. | 1:17:51 | 1:17:54 | |
Cheap. Cheap. | 1:17:54 | 1:17:56 | |
Look at that pile of... That's wonderful. | 1:17:56 | 1:17:59 | |
And this is the essence about Italian food. Yes. Simple flavour... | 1:17:59 | 1:18:03 | |
Not cooking too long, and now it's coming, | 1:18:03 | 1:18:06 | |
the wonderful venison. | 1:18:06 | 1:18:09 | |
Nice colour, nice and pink in there. Yes. | 1:18:09 | 1:18:12 | |
And I'm afraid I don't like garnishing. | 1:18:15 | 1:18:18 | |
And what do you want me to do with this truffle? | 1:18:18 | 1:18:20 | |
Do you want to grate it on that? | 1:18:20 | 1:18:21 | |
Yes, this is the only madness that we allow today, and you have... | 1:18:21 | 1:18:25 | |
This is a grater, no, I don't like to do that. Do you have a peeler? | 1:18:25 | 1:18:28 | |
A potato peeler? I have a potato peeler. | 1:18:28 | 1:18:31 | |
Usually, they use a real sort of truffle cutter... | 1:18:31 | 1:18:34 | |
Truffles cutter. ..but the BBC... | 1:18:34 | 1:18:37 | |
You spent all of our money, Antonio, that's what you've done. | 1:18:37 | 1:18:39 | |
I know, I know, yes. | 1:18:39 | 1:18:41 | |
So this is the garnishing, because effectively... | 1:18:41 | 1:18:45 | |
..I'm just thinking that's two pound, three pound, four pound... | 1:18:45 | 1:18:48 | |
Oh, no, even more, even more. There you are. Smell that. | 1:18:48 | 1:18:51 | |
So remind us what that is again. | 1:18:51 | 1:18:53 | |
Filetti di cervo con funghi salbatice, | 1:18:53 | 1:18:57 | |
so venison with white mushrooms. | 1:18:57 | 1:19:00 | |
Don't forget the truffle. Brilliant. | 1:19:00 | 1:19:02 | |
And me being a Yorkshireman, that truffle is going in my pocket. | 1:19:07 | 1:19:11 | |
There you go. Right, come on over here, Antonio. Fabulous. | 1:19:11 | 1:19:14 | |
Have a seat. There you go. | 1:19:14 | 1:19:16 | |
I don't know how you feel about venison | 1:19:16 | 1:19:18 | |
and truffle at this time in the morning, | 1:19:18 | 1:19:20 | |
but if we could all live like this, we'd be happy men, I'd presume. | 1:19:20 | 1:19:23 | |
Well, I don't care what time of day it is, you put that much butter, | 1:19:23 | 1:19:26 | |
cream, wild mushrooms and a really good piece of meat in there, | 1:19:26 | 1:19:28 | |
that's great by me. | 1:19:28 | 1:19:30 | |
And keep it nice and pink as well. Yeah. Yeah. | 1:19:30 | 1:19:32 | |
But the venison's good for you, isn't it? | 1:19:32 | 1:19:34 | |
Low in cholesterol and not much fat. Very, very healthy. | 1:19:34 | 1:19:37 | |
In fact, the best that I do is carpaccio venison. Raw. Raw. | 1:19:37 | 1:19:41 | |
It's fantastic. | 1:19:41 | 1:19:42 | |
Do you want to pass it down? It's deep and gamey. It is great. | 1:19:43 | 1:19:48 | |
Could you use beef, I suppose, for that? Beef as well, yes. | 1:19:48 | 1:19:54 | |
The fact is that it's prepared instantly. | 1:19:54 | 1:19:58 | |
And how long would you leave those mushrooms in to soak? | 1:19:58 | 1:20:01 | |
A couple of hours, something like that? Where? | 1:20:01 | 1:20:03 | |
The morels that you left in to soak? | 1:20:03 | 1:20:05 | |
Ah, yes, a couple of hours. A couple of hours. | 1:20:05 | 1:20:08 | |
But they regenerate to the full size of the original. Exactly. | 1:20:08 | 1:20:11 | |
What do you reckon, girls? Mmm, it's lovely. | 1:20:11 | 1:20:14 | |
On the restaurant menu later? I think so. Marcus? | 1:20:14 | 1:20:16 | |
Delicious. Happy man. Get your hands off my truffle. Delicious. | 1:20:17 | 1:20:22 | |
And with a great recipe like that, you can | 1:20:25 | 1:20:27 | |
see how he's been in the business for over 50 years. | 1:20:27 | 1:20:31 | |
Actress Amy Nuttall had her heart set on a healthy | 1:20:31 | 1:20:33 | |
but tasty seared tuna steak when she faced her Food Heaven, | 1:20:33 | 1:20:37 | |
but her Food Hell was an alternative - | 1:20:37 | 1:20:39 | |
it was a delicious, calorific cheese and leek souffle. | 1:20:39 | 1:20:42 | |
The decision, of course, was out of her hands. | 1:20:42 | 1:20:44 | |
Everybody here has made their minds up. | 1:20:44 | 1:20:46 | |
Food Heaven will be this delicious piece of tuna, served nice | 1:20:46 | 1:20:49 | |
and pink with some cumin seed, coriander seeds | 1:20:49 | 1:20:51 | |
and a little bit of apricot jam. | 1:20:51 | 1:20:52 | |
Food Hell would be these leeks, double-baked souffle | 1:20:52 | 1:20:55 | |
with some lovely sort of Wensleydale cheese as well in there. | 1:20:55 | 1:20:58 | |
A deep-fired walnut salad. How do you think these lot have decided? | 1:20:58 | 1:21:02 | |
It's 2-1 people at home. I know, aren't they mean? | 1:21:02 | 1:21:05 | |
Al was mean, cos he said Food Hell. That made it 3-1. Did you? | 1:21:05 | 1:21:09 | |
I like the sound of walnut and mustard. What happens if it's raw? | 1:21:09 | 1:21:12 | |
Luckily, everyone said Food Heaven. You've got it, 4-3. Wahey. | 1:21:12 | 1:21:16 | |
Fabulous, thank you, guys. Right, tuna. | 1:21:16 | 1:21:19 | |
What I'm going to do is get this tuna on first of all, | 1:21:19 | 1:21:21 | |
so we're going to take our piece of tuna like this, and firstly, | 1:21:21 | 1:21:25 | |
I want to cook this, | 1:21:25 | 1:21:26 | |
so I want to take a decent sort of square of this. | 1:21:26 | 1:21:29 | |
Now, I'm probably going to do two squares out of here. There you go. | 1:21:29 | 1:21:33 | |
The boys are going to get on and do their little salads over here. | 1:21:33 | 1:21:36 | |
Now, instantly, first off, I'm going to brush this with some apricot jam. | 1:21:36 | 1:21:41 | |
Now, the apricot jam, what it will do is caramelise it | 1:21:42 | 1:21:45 | |
while it's cooking, | 1:21:45 | 1:21:46 | |
but it will add some sweetness to this, which is going to be perfect. | 1:21:46 | 1:21:50 | |
Could you get me that green...? | 1:21:50 | 1:21:53 | |
And pour some oil into that pan, that'll be great. | 1:21:53 | 1:21:56 | |
Thank you very much. So we're going to get that on there. | 1:21:56 | 1:21:59 | |
Is that enough? That's it, perfect. | 1:21:59 | 1:22:01 | |
And then I'm going to use some toasted coriander seeds | 1:22:01 | 1:22:03 | |
and cumin seeds. | 1:22:03 | 1:22:04 | |
Get those on. Crush them up. | 1:22:04 | 1:22:07 | |
Have you hand-made the jam? That is not hand-made, I'm afraid. Oh. | 1:22:07 | 1:22:12 | |
So roll these up in the spaces like this. | 1:22:12 | 1:22:16 | |
You wish it was Food Hell now, don't you? Then we fry this in the pan. | 1:22:16 | 1:22:21 | |
It takes more space. | 1:22:22 | 1:22:23 | |
Now, the idea of this is as it cooks, | 1:22:23 | 1:22:27 | |
or rather as you roll it around the pan, the apricot jam will actually | 1:22:27 | 1:22:31 | |
colour this and make it go brown and caramelise it at the same time. | 1:22:31 | 1:22:36 | |
All right? Mm-hm. So keep the pan nice and hot. | 1:22:36 | 1:22:38 | |
This is great if you're doing this on a barbecue | 1:22:38 | 1:22:40 | |
and particularly this great weather that we've been having recently. | 1:22:40 | 1:22:43 | |
All very well when you're in Italy, but not very good over here. I know. | 1:22:43 | 1:22:46 | |
Why? | 1:22:46 | 1:22:47 | |
Right, little strips of mouli, | 1:22:47 | 1:22:50 | |
and we've got some of these snake beans, these are called snake beans. | 1:22:50 | 1:22:53 | |
Oh, I've never seen those before. Chinese snake beans. | 1:22:53 | 1:22:56 | |
And then we've got some bok choi here and then this thing, | 1:22:56 | 1:22:57 | |
which we've forgotten...the home economist has forgotten what it is. | 1:22:59 | 1:23:04 | |
Oh. It's from a roadside or... Anyway, it's Chinese greens. | 1:23:04 | 1:23:08 | |
They look like garland to me. They look like what? Garland. | 1:23:08 | 1:23:11 | |
We'll call them that, that'll do. | 1:23:11 | 1:23:13 | |
These little Chinese greens, you're going | 1:23:13 | 1:23:15 | |
to make a little salad with that with some chilli in | 1:23:15 | 1:23:17 | |
and some palm sugar, so the idea is now we basically roll this around. | 1:23:17 | 1:23:20 | |
Now, if you look on here, you'll actually see it starting to colour. | 1:23:20 | 1:23:25 | |
Mmm, yeah. Absolutely. So, we'll take some more oil now, | 1:23:25 | 1:23:29 | |
and this continues to colour. How are we doing on our snake beans? | 1:23:29 | 1:23:33 | |
I'm just going to pop them in. Being blanched. They go straight in there. | 1:23:33 | 1:23:38 | |
Straight into that pan. | 1:23:38 | 1:23:40 | |
And we roll this around. So keep the pan nice and hot. | 1:23:40 | 1:23:44 | |
And, really, you can concentrate on the cooking side of this. | 1:23:44 | 1:23:47 | |
Especially when you've got these two in the kitchen doing | 1:23:47 | 1:23:50 | |
everything else. Yeah. So we've got mint and coriander in there as well. | 1:23:50 | 1:23:53 | |
A touch of palm sugar in that dressing, please, as well, | 1:23:53 | 1:23:57 | |
just to sweeten it up. Yeah. | 1:23:57 | 1:23:59 | |
So is mouli a root vegetable? Sorry? It is a root vegetable? What's that? | 1:23:59 | 1:24:03 | |
The mouli. The mouli? Yeah. Yeah, it's fantastic stuff. | 1:24:03 | 1:24:07 | |
It's related to radish. But it's like a... | 1:24:07 | 1:24:10 | |
Breakfast radish is that sort of taste. Yeah, yeah. | 1:24:12 | 1:24:16 | |
So it's not hot and spicy. You like it pink in the middle? | 1:24:16 | 1:24:20 | |
I like it pink, yeah. Proper, proper pink? Yeah. That's fine, all right. | 1:24:20 | 1:24:25 | |
Don't you? No, that's fine with me. I like it like that, that's cool. | 1:24:25 | 1:24:29 | |
Yeah, it's still swimming in the centre. | 1:24:29 | 1:24:31 | |
Although I've got tuna here, you can do this same dish with salmon. | 1:24:31 | 1:24:34 | |
So romantic. Wow. I think he's half Italian. | 1:24:34 | 1:24:38 | |
If you only could see with my eyes... | 1:24:41 | 1:24:44 | |
THEY LAUGH | 1:24:44 | 1:24:47 | |
Right, soy sauce. I must be going mad on this show. There you go. Soy. | 1:24:47 | 1:24:51 | |
And then, like Sat's teriyaki, we roll this around in the soy. | 1:24:51 | 1:24:57 | |
At the end. Yeah, I hope my mum's taking notes. Is she? I hope she is. | 1:24:58 | 1:25:04 | |
Literally, roll it all up like that. | 1:25:04 | 1:25:06 | |
And we can take this off the heat. | 1:25:07 | 1:25:09 | |
Now, I too like this sort of pink in the middle, | 1:25:10 | 1:25:13 | |
but what you do need to do is leave it to rest now, | 1:25:13 | 1:25:16 | |
so once you've done that, take that off the heat. | 1:25:16 | 1:25:19 | |
Beans have gone in, the unknown vegetable has gone in. | 1:25:19 | 1:25:23 | |
What's it called, Francesco? Garland. Thailand. | 1:25:23 | 1:25:26 | |
Have you just made it up? No. I've been studying. That can go in there. | 1:25:26 | 1:25:31 | |
Drain it off and this is just going to be part warm, part cool salad. | 1:25:31 | 1:25:37 | |
Mmm. Straight in there, these little snake beans there. Fantastic dish. | 1:25:37 | 1:25:40 | |
They're almost like a sort of French bean. | 1:25:40 | 1:25:42 | |
Right, nice little salad, dress that up. Yeah, I'll do it. There you go. | 1:25:42 | 1:25:47 | |
Oh, thank you. | 1:25:47 | 1:25:48 | |
And like I was saying, I've done this with tuna, | 1:25:48 | 1:25:50 | |
but you can do this with salmon, | 1:25:50 | 1:25:52 | |
but you need a decent sort of piece of salmon, a decent chunk. | 1:25:52 | 1:25:55 | |
The thing is you've got to make sure | 1:25:55 | 1:25:57 | |
it's absolutely as fresh as a daisy, so when you carve it... | 1:25:57 | 1:26:01 | |
Ah, that's nice. ..you have this charred bit around the edge | 1:26:01 | 1:26:04 | |
with the apricot jam...and everything else. | 1:26:04 | 1:26:08 | |
It's pretty good for a James Martin recipe. Beautiful. What's that? | 1:26:08 | 1:26:12 | |
"It's too good for a James Martin recipe"? | 1:26:12 | 1:26:14 | |
No, it's pretty good, pretty good. | 1:26:14 | 1:26:16 | |
That's not very nice, Francesco. | 1:26:16 | 1:26:19 | |
Gennaro Contaldo, we'll have him on next. | 1:26:19 | 1:26:22 | |
THEY LAUGH | 1:26:22 | 1:26:24 | |
One Italian's enough. That's it. | 1:26:24 | 1:26:26 | |
He's also pretty good at an omelette, I heard. Yeah. | 1:26:26 | 1:26:31 | |
You've got your nice little bit of tuna like that. Lovely bit of salad. | 1:26:32 | 1:26:36 | |
I've saved a bit of dressing for you. Oh, that looks lovely. | 1:26:36 | 1:26:41 | |
Sounding so fresh. Sour, sweet. | 1:26:41 | 1:26:44 | |
Yeah, it's got the crunchiness as well. Great. And healthy. Yeah. | 1:26:44 | 1:26:50 | |
And in the fridge, Sat, you've got some bread and butter. | 1:26:50 | 1:26:53 | |
I was like that. I was off. He was going for it, really, as well. | 1:26:53 | 1:26:57 | |
Once a northerner, always a northerner. | 1:26:57 | 1:27:01 | |
Wow. And there you have it. Oh, wow. There you go. Ooh, lovely. | 1:27:01 | 1:27:05 | |
We've got some knives and forks. | 1:27:05 | 1:27:08 | |
Here you go. This is, yeah. | 1:27:09 | 1:27:12 | |
No plastic bag this time. No. You just get to dive in. | 1:27:12 | 1:27:15 | |
Thank you very much. Don't mind if I do. | 1:27:15 | 1:27:17 | |
Do you want to bring over the glasses, guys? | 1:27:17 | 1:27:19 | |
What do you reckon? That is so good. That is so, so good. | 1:27:19 | 1:27:23 | |
The weird thing about that is, I think, the apricot jam. | 1:27:23 | 1:27:25 | |
Do you want to slice that bit as well? Do you want to try this? | 1:27:25 | 1:27:29 | |
I think the weird thing about that, the apricot jam | 1:27:29 | 1:27:31 | |
kind of works in that and it caramelises up. | 1:27:31 | 1:27:34 | |
There you go, Amanda. There you go, Al. Champion, thank you. | 1:27:34 | 1:27:38 | |
Mmm, I like the cumin around as well. I think it works. | 1:27:38 | 1:27:40 | |
You can mix and match with the spices, but certainly the cumin | 1:27:40 | 1:27:43 | |
and the coriander, I think, are fantastic, | 1:27:43 | 1:27:45 | |
and all you get left with, Amanda, is a bowlful of salad. | 1:27:45 | 1:27:47 | |
Sorry about that. But it's always the time when Sat's on the show. | 1:27:47 | 1:27:51 | |
That really is a stunning way to cook tuna. | 1:27:56 | 1:27:59 | |
Well, that's it, that's all we've got time for on today's Best Bites. | 1:27:59 | 1:28:02 | |
If you want to have a go at cooking any of the delicious recipes | 1:28:02 | 1:28:04 | |
you've seen on today's show, you can find them all on our website. | 1:28:04 | 1:28:07 | |
Just go to bbc.co.uk/recipes. | 1:28:07 | 1:28:09 | |
There are plenty of tempting ideas for you to choose from, | 1:28:09 | 1:28:13 | |
so have a great week, and I'll see you very soon. | 1:28:13 | 1:28:15 |