0:00:02 > 0:00:05Morning - a mouthwatering selection of some of the finest cooking on TV.
0:00:05 > 0:00:07This is Saturday Kitchen Best Bites.
0:00:28 > 0:00:29Welcome to the show.
0:00:29 > 0:00:32We've got chefs and celebrities aplenty today,
0:00:32 > 0:00:33and some great cooking, too.
0:00:33 > 0:00:35Theo Randall makes a tasty fish stew -
0:00:35 > 0:00:39he cooks a medley of seafood in a tomato, carrot and fennel broth
0:00:39 > 0:00:43and serves it with a delicious saffron potato garnish.
0:00:43 > 0:00:45Lawrence Keogh keeps things strictly British
0:00:45 > 0:00:47with his steak and onion pudding -
0:00:47 > 0:00:50he browns the steak and onions to make a rich bone marrow gravy,
0:00:50 > 0:00:54steams the pudding in a suet pastry made by yours truly,
0:00:54 > 0:00:56and serves it with a buttery mashed potato.
0:00:56 > 0:01:00Calabrian sensation Francesco Mazzei brings octopus to the table -
0:01:00 > 0:01:03he boils a whole octopus before pan-frying it
0:01:03 > 0:01:06and serving it with cannellini beans and smoked ricotta.
0:01:06 > 0:01:10And Angela Griffin faced her Food Heaven or Food Hell.
0:01:10 > 0:01:11Would she get her Food Heaven -
0:01:11 > 0:01:14a classic lobster thermidor served with Caesar salad?
0:01:14 > 0:01:16Or would she get her dreaded Food Hell - mackerel,
0:01:16 > 0:01:19with my honey and mustard-glazed mackerel with avocado?
0:01:19 > 0:01:21Find out at the end of the show.
0:01:21 > 0:01:24But first, Tony Tobin's making goat's cheese gnocchi,
0:01:24 > 0:01:27and after his previous appearance, he decided to stay well clear
0:01:27 > 0:01:30of wearing one of his favourite shirts.
0:01:30 > 0:01:32- Great to have you on the show again. - Thank you.
0:01:32 > 0:01:33What are we cooking?
0:01:33 > 0:01:36Well, I want to mention first that I've been having
0:01:36 > 0:01:38a lot of counselling since my last visit...
0:01:38 > 0:01:41- What have I done? - Well, your mention of my shirt...
0:01:41 > 0:01:42You wore it!
0:01:42 > 0:01:44This shirt? You've got to watch this...
0:01:44 > 0:01:47Do you mean this shirt?
0:01:47 > 0:01:51- You mean that one? - That shirt there, that very shirt.
0:01:51 > 0:01:54I had letters, I had people saying, "What was that shirt?"
0:01:54 > 0:01:57I tell you what, I've had to go to counselling.
0:01:57 > 0:01:58Your wife's burnt it.
0:01:58 > 0:02:01She's burnt it, she says, "You're not wearing that again."
0:02:01 > 0:02:03- On the bonfire... - Anyway, you've gone safe today.
0:02:03 > 0:02:05- Fire away. - I've gone safe with a jumper.
0:02:05 > 0:02:06- What are we cooking? - Sage roast chicken.
0:02:06 > 0:02:09What we're going to do - you could pick some sage leaves -
0:02:09 > 0:02:11we're going to put the leaves underneath the skin.
0:02:11 > 0:02:14This is with gnocchi and a cream sauce?
0:02:14 > 0:02:19Yeah, with goat's cheese gnocchi, which is a potato dumpling,
0:02:19 > 0:02:21and just a little cream sauce,
0:02:21 > 0:02:24which we're going to make from the juices from the pan.
0:02:24 > 0:02:27Gnocchi is Italian - it translates as "lumps", I believe.
0:02:27 > 0:02:28Is that right?
0:02:28 > 0:02:32- Depends who's making it. - You're a wiser man than me, James.
0:02:32 > 0:02:35So, what I'm doing is I'm just going to put some leaves
0:02:35 > 0:02:37underneath the skin here,
0:02:37 > 0:02:40so they're in contact with the actual breast meat.
0:02:40 > 0:02:43You could do this with roast chicken as well, a whole roast chicken.
0:02:43 > 0:02:44It's lovely, yeah.
0:02:44 > 0:02:46We've got Christmas rapidly approaching -
0:02:46 > 0:02:49you see that with all the Christmas stuff all around the shops.
0:02:49 > 0:02:52Turkey, as well - it's a good way of increasing the flavour in turkey.
0:02:52 > 0:02:55- Getting flavour into it, yeah. - Also stuffing underneath the skin.
0:02:55 > 0:02:58A little bit of stuffing's nice. Butter...
0:02:58 > 0:03:01Talking of butter, I'll get a little bit of butter in my pan.
0:03:01 > 0:03:03I'm going to start these,
0:03:03 > 0:03:06just get them sealing here, in the pan,
0:03:06 > 0:03:11and we're going to pop them into an oven at 400 degrees Fahrenheit,
0:03:11 > 0:03:14whatever that is in centigrade.
0:03:14 > 0:03:15200 degree centigrade.
0:03:15 > 0:03:17For ten minutes - you're very good, you are.
0:03:17 > 0:03:20Then after ten minutes,
0:03:20 > 0:03:23we're going to reduce it down to 300 degrees Fahrenheit, which is...?
0:03:24 > 0:03:26- 150.- There you go!
0:03:26 > 0:03:29For 15 minutes - that just...
0:03:29 > 0:03:31The first heat allows the chicken to seal
0:03:31 > 0:03:34and get a bit of colour on the outside,
0:03:34 > 0:03:36then the second heat just finishes it off.
0:03:36 > 0:03:38- Gently cover those then, yeah? - Yeah, just like that.
0:03:38 > 0:03:41- Want to put those in the oven for me? - I'll stick those in.
0:03:41 > 0:03:43I'm going to make some gnocchi.
0:03:43 > 0:03:45These chickens look great - lovely.
0:03:45 > 0:03:48Is this the kind of dish you'd serve in your restaurant?
0:03:48 > 0:03:53It has been known to be on the menu in the restaurant, yeah,
0:03:53 > 0:03:55but also at home, as well -
0:03:55 > 0:03:58it's the sort of stuff I love to eat at home.
0:03:58 > 0:04:00There's the chicken - it's cooked.
0:04:00 > 0:04:02We're going to rest those - that's lovely.
0:04:02 > 0:04:07Now I'm going to get on with my gnocchi, James.
0:04:07 > 0:04:09- I've got a job for you here. - I knew I would.
0:04:09 > 0:04:11- Just leave that there...yeah.- Yeah.
0:04:11 > 0:04:15Here, we've cooked some potato and we've boiled them in their skin
0:04:15 > 0:04:17so that they don't get too wet.
0:04:17 > 0:04:20- I'd like you to mash that up. - Do you often boil them?
0:04:20 > 0:04:22You could use baked potatoes.
0:04:22 > 0:04:24You could - you can actually microwave them as well.
0:04:24 > 0:04:27I think a potato like this takes about seven minutes in the microwave.
0:04:27 > 0:04:31I thought different areas of Italy produced different types of gnocchi.
0:04:31 > 0:04:33One has potatoes, other ones have choux pastry...
0:04:33 > 0:04:35One's made with choux pastry.
0:04:35 > 0:04:38That's more a French style, that's called Piedmontaise,
0:04:38 > 0:04:42and then there's one made with semolina
0:04:42 > 0:04:46which is called Romaine, so that's Roman-style.
0:04:46 > 0:04:49I'm going to start making my sauce for this.
0:04:49 > 0:04:54I'm just going to pour all the butter away from the chicken pan.
0:04:54 > 0:04:58Of course, it's a variation of a dish which is "a la Romana",
0:04:58 > 0:05:01which is the one with sage and that sort of thing,
0:05:01 > 0:05:04- sage and Parma ham, pan-fried. - That's right.
0:05:04 > 0:05:06Can be done with veal...
0:05:06 > 0:05:08You could wrap those in Parma ham, they'd be quite nice.
0:05:08 > 0:05:10So, that's beautifully mashed there.
0:05:10 > 0:05:16What I'm going to do now is add a little bit of flour.
0:05:16 > 0:05:19When you're making gnocchi, some people put egg in it -
0:05:19 > 0:05:21I really don't feel that it needs it,
0:05:21 > 0:05:25but the trick is when you're adding the flour, just add a little first.
0:05:25 > 0:05:28You don't overwork it - we want to...
0:05:28 > 0:05:31Going to put some goat's cheese in there to flavour it.
0:05:31 > 0:05:34It's a strong, soft goat's cheese.
0:05:34 > 0:05:37Right - the trick is not to overwork it,
0:05:37 > 0:05:39because if you work the flour, it goes all glutinous,
0:05:39 > 0:05:42as you know, and it gets really, really starchy
0:05:42 > 0:05:45and you end up with quite hard gnocchi.
0:05:45 > 0:05:47The goat's cheese you use has a slight creaminess to it,
0:05:47 > 0:05:49- not the chalky one. - That's right, nice and creamy.
0:05:49 > 0:05:51Going to add some more flour,
0:05:51 > 0:05:53and then I'm going to use my hands to get in...
0:05:53 > 0:05:56We need a nice kind of dough, almost.
0:05:56 > 0:06:00There - a little bit of flour, to the side, on my board,
0:06:00 > 0:06:03take some of this, and then we're going to roll it
0:06:03 > 0:06:05into a little sausage.
0:06:05 > 0:06:07Can you put fresh herbs into there as well?
0:06:07 > 0:06:09Yeah, I suppose you could.
0:06:09 > 0:06:11You could do. The reason I haven't
0:06:11 > 0:06:14is because I want to really taste the goat's cheese,
0:06:14 > 0:06:15so I don't want to overpower
0:06:15 > 0:06:18the lovely, delicate flavour of the goat's cheese -
0:06:18 > 0:06:21although we've used the strong, soft goat's cheese here.
0:06:21 > 0:06:23We're just rolling them out into little sausages.
0:06:23 > 0:06:25Had gnocchi before, Ray?
0:06:25 > 0:06:28Never - first time I've heard of it, yeah.
0:06:28 > 0:06:31- Very simple.- Very simple. - Cut these into small pieces.
0:06:31 > 0:06:32Yeah, just like that.
0:06:32 > 0:06:35Then we'll pop them into boiling, salted water,
0:06:35 > 0:06:37and what will happen is, when they cook,
0:06:37 > 0:06:38they'll float to the top.
0:06:38 > 0:06:40They sink to the bottom. As they cook, they go to the top.
0:06:40 > 0:06:43Down there, as they cook, they'll float to the top.
0:06:43 > 0:06:46Once they've floated, you want to give them about 10-15 seconds
0:06:46 > 0:06:48from once they float up.
0:06:48 > 0:06:51Yeah. You can actually prepare those in advance, can't you?
0:06:51 > 0:06:55You can prepare them in advance - if you're doing a dinner party,
0:06:55 > 0:06:58and you've got to do six, eight portions, whatever it is,
0:06:58 > 0:07:01you won't be able to fit them all in the pan.
0:07:01 > 0:07:03As they come out, we've got some iced water -
0:07:03 > 0:07:06you put them into the iced water, they'll cool down and firm up.
0:07:06 > 0:07:08Take them out, dry them and leave them on a tray,
0:07:08 > 0:07:09with some oil on them.
0:07:09 > 0:07:11- You can reheat them if you need them. - You can fry them.
0:07:11 > 0:07:15My chicken stock, with all the lovely sediment from the chicken,
0:07:15 > 0:07:19is reducing down there - we'll make a nice, creamy sauce.
0:07:19 > 0:07:20A little sage to finish that off.
0:07:20 > 0:07:24The chicken is resting over there, that's cooked nicely.
0:07:24 > 0:07:28I'm just going to wilt some spinach in a pan here with some butter.
0:07:30 > 0:07:33Spinach - I always remember, sort of...the olden days...
0:07:33 > 0:07:34Well, not-so-olden days,
0:07:34 > 0:07:37but we always used to cook spinach in boiling water.
0:07:37 > 0:07:40- I've never understood why. - We did as well.
0:07:40 > 0:07:43Nowadays, because the leaves are smaller, they pick...
0:07:43 > 0:07:45It's called the pousse spinach, isn't it?
0:07:45 > 0:07:49The baby spinach, where the stems are more tender.
0:07:49 > 0:07:50You can eat them.
0:07:50 > 0:07:53Otherwise, you're peeling off all the big leaves.
0:07:53 > 0:07:55But you just fry it off nowadays, a bit of butter...
0:07:55 > 0:07:57- Wilt it down.- Yeah.
0:07:57 > 0:07:58See this sauce here -
0:07:58 > 0:08:01just going to get some...salt and pepper in there.
0:08:01 > 0:08:04Literally, as the gnocchi comes up to the...
0:08:04 > 0:08:07It comes up and then at about ten seconds,
0:08:07 > 0:08:10- we can just stick it straight into... - In there now?- Yeah.
0:08:10 > 0:08:14We'll finish that off, get some lovely sauce all over there.
0:08:16 > 0:08:18It will actually firm it up as well -
0:08:18 > 0:08:20if you want to fry this in a touch of butter...
0:08:20 > 0:08:24We were talking about pumpkin - Halloween's just round the corner,
0:08:24 > 0:08:27but you can fry that off with a little bit of pumpkin.
0:08:27 > 0:08:30Absolutely. If I was going to fry that though, James,
0:08:30 > 0:08:33I'd put a little bit of egg yolk in there and maybe some Parmesan,
0:08:33 > 0:08:36along with the goat's cheese, to allow it to caramelise -
0:08:36 > 0:08:37you need to get a nice, golden colour on it.
0:08:37 > 0:08:40Wouldn't do it if he was coming round for dinner...
0:08:40 > 0:08:43You would, actually - you'd do it with more pumpkin on the side!
0:08:43 > 0:08:46- That's like dumplings, though, isn't it?- It's like dumplings, yeah.
0:08:46 > 0:08:48Kind of - don't tell him it's like dumplings.
0:08:50 > 0:08:52That's what it is, actually - potato dumplings.
0:08:52 > 0:08:56Right, spinach is wilting down nicely there.
0:08:56 > 0:09:00- I'll get that for you. - Sauce is a nice...nice consistency.
0:09:00 > 0:09:05It's not too thick - we want a nice, light, creamy sauce there.
0:09:05 > 0:09:08I've just seasoned it with some salt and pepper.
0:09:08 > 0:09:11My chicken...I'm going to slice.
0:09:11 > 0:09:13You can just see that,
0:09:13 > 0:09:16where we've got the sage underneath the skin.
0:09:16 > 0:09:17It's beautiful.
0:09:17 > 0:09:19It's had a nice rest, this chicken,
0:09:19 > 0:09:22so all the juices have flown through it,
0:09:22 > 0:09:24it's a really nice, moist piece of chicken.
0:09:24 > 0:09:27I think we've got enough slices there for everyone to have a little bit.
0:09:27 > 0:09:30But gnocchi is so easy. It makes a nice variation to pasta as well.
0:09:30 > 0:09:32I know you love your Italian food,
0:09:32 > 0:09:34but it's a lovely variation to pasta.
0:09:34 > 0:09:36- Look at that.- Just delicious.
0:09:37 > 0:09:41Then pour a little of the sauce over the top, like that.
0:09:41 > 0:09:45- Look at that - beautiful. - Clean the edge of the plate...
0:09:45 > 0:09:47Tony, just remind us what that is?
0:09:47 > 0:09:51- That is sage roasted chicken with goat's cheese and gnocchi.- Lovely.
0:09:56 > 0:09:58Look at that! Smells delicious.
0:10:00 > 0:10:01Give me a spoon!
0:10:01 > 0:10:05- Ray, you're first.- I'm first? - You actually get fed on this show.
0:10:05 > 0:10:09- Dive in, tell me what you think. - Right...OK.- Tell me what you think.
0:10:09 > 0:10:11- Little bit of that. - No plantain on it, but you know...
0:10:11 > 0:10:15- It's very classic, really nice Italian.- No hidden pumpkin.
0:10:15 > 0:10:17If you didn't want to use it with chicken,
0:10:17 > 0:10:19- you can so it with fish - salmon, maybe?- Yeah.
0:10:19 > 0:10:22OK - that sage thing...might work.
0:10:22 > 0:10:24When you talked about wrapping in Parma ham,
0:10:24 > 0:10:26that works well with fish as well,
0:10:26 > 0:10:30so you can put herbs between the fish and the Parma ham and roast it.
0:10:30 > 0:10:31- How is that?- Very, very nice.
0:10:31 > 0:10:32That's all you're getting, Ray.
0:10:32 > 0:10:35You only get one mouthful.
0:10:35 > 0:10:37- Very nice.- Allison, dive into that. Go on, Simon, dive in.
0:10:37 > 0:10:41- Do I get the plate, then?- You just get the empty plate at the end.
0:10:41 > 0:10:43You get to do the washing up.
0:10:43 > 0:10:46- Yeah, thanks(!)- Do you need to use a particular kind of potato?
0:10:46 > 0:10:50The flourier the potato, the better, but because you're adding flour
0:10:50 > 0:10:53and, if necessary, an egg yolk, it doesn't really matter.
0:10:53 > 0:10:58But some potatoes that are very starchy will go gloopy.
0:10:58 > 0:11:00The secret is not to mix it by machine,
0:11:00 > 0:11:03but do it by hand, otherwise you continue to work it.
0:11:03 > 0:11:05- It's lovely. - I haven't had any yet!
0:11:05 > 0:11:07Nodding heads over there.
0:11:11 > 0:11:15You see, gnocchi isn't as hard to make as you may think.
0:11:15 > 0:11:18Coming up, I'll be stir-frying beef for actor Wil Johnson
0:11:18 > 0:11:21after Rick Stein travels to France as part of his French odyssey,
0:11:21 > 0:11:24and oysters and steak tartare are on the menu.
0:11:29 > 0:11:31I'm going to the famous Ile D'Oleron,
0:11:31 > 0:11:34the place that launched 1,000 postcards,
0:11:34 > 0:11:37and some of the best oysters in the world.
0:11:37 > 0:11:39They're not everybody's cup of tea,
0:11:39 > 0:11:41as they're as salty as the sea itself.
0:11:43 > 0:11:45I had some of these oysters last night,
0:11:45 > 0:11:49and seriously, it was a bit like tasting a good wine -
0:11:49 > 0:11:52it had a start and a middle palate, as they say,
0:11:52 > 0:11:58and a finish, this lovely, salty, sea watery flavour. Chantal...
0:11:58 > 0:12:02HE ASKS A QUESTION IN FRENCH
0:12:02 > 0:12:06SHE REPLIES IN FRENCH
0:12:06 > 0:12:10'What Chantal was saying was that the oysters, they're reared at sea,
0:12:10 > 0:12:12'but about three months before they're sold,
0:12:12 > 0:12:15'they're brought in here and put into these old salt pans,
0:12:15 > 0:12:18'old sea-salting pans,
0:12:18 > 0:12:21'and that's what gives them this really fine flavour.'
0:12:24 > 0:12:27- Des huitres vertes. - Des huitres vertes.- Oui!
0:12:29 > 0:12:32This is a family affair, with uncles and aunts, nieces and nephews,
0:12:32 > 0:12:37and the whole place is organically knitted together by one common bond -
0:12:37 > 0:12:40that is to produce the best oysters they can.
0:12:40 > 0:12:44Their huts may look a bit ramshackle, but these people make a good living.
0:12:44 > 0:12:49Their oysters sell for a euro apiece and there's no shortage of takers.
0:12:50 > 0:12:53Look at that lovely big meat in there.
0:12:57 > 0:13:00I love that - I really like lots of salty water in my oysters,
0:13:00 > 0:13:03cos it just accentuates the sweetness in the meat.
0:13:03 > 0:13:04Parfait!
0:13:06 > 0:13:07It's very good.
0:13:10 > 0:13:13And with all her experience, she should know.
0:13:13 > 0:13:15But if you don't fancy oysters on their own,
0:13:15 > 0:13:18you can make a classic sauce mignonette.
0:13:18 > 0:13:19It's dead easy,
0:13:19 > 0:13:23it's simply made with some very finely chopped spring onion,
0:13:23 > 0:13:25and you can use the green part.
0:13:25 > 0:13:28It's actually got a bit of an Oriental feel about it.
0:13:28 > 0:13:32This is one of the things I purloined from France in the '70s,
0:13:32 > 0:13:35when my restaurant was starting to get going.
0:13:35 > 0:13:38It's white wine vinegar, a little light vegetable oil,
0:13:38 > 0:13:42and some coarsely cracked white peppercorns,
0:13:42 > 0:13:44all mixed up together.
0:13:44 > 0:13:45That's all there is to it.
0:13:45 > 0:13:48When I first discovered this, I thought the only way to eat oysters
0:13:48 > 0:13:52was with a dash of lemon juice or a spoonful of shallot vinegar.
0:13:52 > 0:13:56But this works just as well, and it's a great way to start a meal.
0:14:02 > 0:14:06This is Charente, an absolute Mecca for seafood lovers.
0:14:06 > 0:14:08The mussels here are world-famous.
0:14:09 > 0:14:12These muddy kids are collecting tiny clams,
0:14:12 > 0:14:15which they'll no doubt flog to the nearest restaurant.
0:14:15 > 0:14:19I'm off collecting mussels with Jean-Paul Boutellier.
0:14:19 > 0:14:21To him, this is the centre of the universe.
0:14:21 > 0:14:25He describes his fishing grounds as a large wine glass,
0:14:25 > 0:14:29filled to the brim with a perfect cocktail
0:14:29 > 0:14:31of sea water and fresh.
0:14:31 > 0:14:34It was a shipwrecked Irish sailor, some 800 years ago,
0:14:34 > 0:14:39who came up with the idea of growing mussels on these "bouchots".
0:14:39 > 0:14:41All they have to do, it seems,
0:14:41 > 0:14:43as Mother Nature has been so bountiful,
0:14:43 > 0:14:48is to devise a contraption that takes all the strain out of harvesting.
0:14:48 > 0:14:52But they've got a very special way of cooking them, too.
0:14:52 > 0:14:55JEAN-PAUL SPEAKS IN FRENCH
0:14:55 > 0:14:59What he's saying is that they have to arrange the mussels that way up,
0:14:59 > 0:15:02because when they open under the fire,
0:15:02 > 0:15:03they open like that,
0:15:03 > 0:15:06so the ash can't fall down in, cos they're open underneath.
0:15:06 > 0:15:10He's just said these eclades are for special occasions,
0:15:10 > 0:15:13festive occasions, big family occasions
0:15:13 > 0:15:15when you sit down and eat the mussels
0:15:15 > 0:15:20and drink lots of the nice, white Charente wine with it.
0:15:20 > 0:15:23Sounds very good - wouldn't mind joining in myself, actually.
0:15:23 > 0:15:25JEAN-PAUL SPEAKS IN FRENCH
0:15:25 > 0:15:26Oui, oui.
0:15:26 > 0:15:29HE CONTINUES IN FRENCH
0:15:31 > 0:15:34It's really important to keep alive these traditions,
0:15:34 > 0:15:38in this age of fast food - a sentiment I totally agree with.
0:15:39 > 0:15:41- Sante!- Sante.
0:15:41 > 0:15:46I tried this once in Padstow, on the beach. It's called an eclade.
0:15:46 > 0:15:48But I made a right pig's ear of it,
0:15:48 > 0:15:50because all the ash went into the mussels.
0:15:54 > 0:15:56I was just thinking this is a handy dish
0:15:56 > 0:15:58you could do somewhere like Bournemouth,
0:15:58 > 0:16:01where there's plenty of pine trees and plenty fresh moules around.
0:16:03 > 0:16:06JEAN-PAUL SPEAKS IN FRENCH
0:16:09 > 0:16:10You can see they're starting to cook,
0:16:10 > 0:16:13cos there's all this liquid coming out from them.
0:16:13 > 0:16:15JEAN-PAUL SPEAKS IN FRENCH
0:16:18 > 0:16:21Once the fire has died down, it's easy to waft away the ashes.
0:16:23 > 0:16:26JEAN-PAUL SPEAKS IN FRENCH
0:16:28 > 0:16:30Oui - because he's put them upside down,
0:16:30 > 0:16:32there's no ashes on there at all.
0:16:32 > 0:16:33Here we go...
0:16:35 > 0:16:37They're beautiful.
0:16:37 > 0:16:40I have to say, I thought there would be a taste of Yellow Pages in there,
0:16:40 > 0:16:44but no - just the taste of that piny wood smoke.
0:16:44 > 0:16:48Absolutely delicious and so simple - no sauce there and so easily done.
0:16:48 > 0:16:50Can I have another? Un autre, s'il vous plait?
0:16:53 > 0:16:54I see the fishermen and women
0:16:54 > 0:16:57that line the banks with their long poles -
0:16:57 > 0:16:59do they know something I don't know?
0:16:59 > 0:17:03Is this water that, apart from having a high percentage of duck poo,
0:17:03 > 0:17:05washing up and shower water,
0:17:05 > 0:17:07plus other human deposits
0:17:07 > 0:17:10from the high number of fibreglass noddy boats -
0:17:10 > 0:17:13that's what the bargees call them -
0:17:13 > 0:17:16is that capable of sustaining fish that tastes good?
0:17:16 > 0:17:18Well, they say that the perch are good,
0:17:18 > 0:17:21providing you use plenty of salt.
0:17:26 > 0:17:30I've just been told they've had a festival of beef here in Bazas
0:17:30 > 0:17:35for 892 years, in this area in front of the cathedral.
0:17:35 > 0:17:39I'm just looking up here - fantastic carvings up there,
0:17:39 > 0:17:42really lovely local people.
0:17:42 > 0:17:44I just wondered if there's any cows up there.
0:17:44 > 0:17:49Because I remember when I was in Santiago de Compstela in Galicia,
0:17:49 > 0:17:53they had lots of seafood all over the front of the cathedral,
0:17:53 > 0:17:55and there should be some cows, but...
0:17:55 > 0:17:59I can see a griffin up there, but not a cow.
0:17:59 > 0:18:02People who love their food make a pilgrimage to Bazas
0:18:02 > 0:18:05just to sample the local beef.
0:18:05 > 0:18:09Gosh, that smells nice. Well-aged beef - I love it.
0:18:10 > 0:18:13First thing the butcher did was to give me a little lesson.
0:18:13 > 0:18:16Vache, boeuf.
0:18:16 > 0:18:18James the butcher's just explained
0:18:18 > 0:18:22that you've got "vache" - cow - and "boeuf" - steer.
0:18:22 > 0:18:25We don't get that distinction in British butchers' shops -
0:18:25 > 0:18:27well, not many that I know of.
0:18:27 > 0:18:28I think it's very important,
0:18:28 > 0:18:31because it's completely different-looking meat
0:18:31 > 0:18:33and tasting meat as well.
0:18:33 > 0:18:36He was so proud of his beef, he cut me a slice to take away
0:18:36 > 0:18:38and sample it.
0:18:38 > 0:18:42Look at that - the knife's almost fallen through it, like butter,
0:18:42 > 0:18:43it's that tender.
0:18:53 > 0:18:54Voila.
0:18:55 > 0:18:58- Merci. Au revoir.- Au revoir.
0:18:58 > 0:19:01Oh, dear - I feel a bit embarrassed about this,
0:19:01 > 0:19:05but I never realised there was a difference between cow and steer.
0:19:05 > 0:19:07I do now, and I've been a chef for all these years -
0:19:07 > 0:19:10I know seafood, but I should have known something as basic as that.
0:19:10 > 0:19:14But it's not the first thing I've learned for the first time
0:19:14 > 0:19:15on this trip in France,
0:19:15 > 0:19:18and I suspect it won't be the last, either.
0:19:20 > 0:19:23Well, these are the big boys that put Bazas on the map,
0:19:23 > 0:19:28and it's this man, Henri, who's devoted his whole life
0:19:28 > 0:19:30to rearing the Bazas.
0:19:30 > 0:19:33HENRI SPEAKS IN FRENCH
0:19:38 > 0:19:42Henri's just said that these Bazas cattle were originally bred
0:19:42 > 0:19:44for "being tractors" - that's how he put it.
0:19:44 > 0:19:46They pulled carts and things.
0:19:46 > 0:19:48And although they were revered for their meat,
0:19:48 > 0:19:50that wasn't their primary function,
0:19:50 > 0:19:54and it's taken him 20 years to build this herd up
0:19:54 > 0:19:56and build the whole breed up.
0:19:56 > 0:19:59HENRI SPEAKS IN FRENCH
0:19:59 > 0:20:02The way he likes to cook the Bazas beef is an entrecote -
0:20:02 > 0:20:04he said "a really thick one".
0:20:04 > 0:20:06I remember Elizabeth David saying
0:20:06 > 0:20:08it had to be at least two fingers thick.
0:20:08 > 0:20:09But the point, he said,
0:20:09 > 0:20:13it has to come from a five to six-year-old steer.
0:20:13 > 0:20:15We just don't sell them as old as that -
0:20:15 > 0:20:18it's 30 months maximum back home.
0:20:18 > 0:20:20And that would bring in so much flavour.
0:20:20 > 0:20:23HENRI SPEAKS IN FRENCH
0:20:23 > 0:20:26Oui - and he likes to cook them over vine trimmings.
0:20:26 > 0:20:28Not charcoal, only vine trimmings.
0:20:28 > 0:20:30You cook them on one side, turn them over
0:20:30 > 0:20:32and add some chopped shallot,
0:20:32 > 0:20:35and, as he said, a "filet" of olive oil,
0:20:35 > 0:20:37"si vous voulez" - if you like.
0:20:37 > 0:20:38Just a little bit of oil.
0:20:38 > 0:20:41Also, he mentioned some chopped bone marrow as well.
0:20:41 > 0:20:44A lot of people don't like that, but I do.
0:20:44 > 0:20:47Then you turn it over on the plate when you've cooked that side
0:20:47 > 0:20:50and just leave all those shallots, bone marrow and everything
0:20:50 > 0:20:54to warm through and serve, as he said, with a really good Medoc.
0:20:55 > 0:20:59And that's what I have to have back in the town square in Bazas -
0:20:59 > 0:21:01and very good it was, too.
0:21:03 > 0:21:05So with the fillet of Bazas beef,
0:21:05 > 0:21:09I made the most famous raw steak dish in the world.
0:21:09 > 0:21:11Well, legend has it that the name "tartare"
0:21:11 > 0:21:15came from that war-like tribe from Central Europe who,
0:21:15 > 0:21:17during the 13th and 14th century,
0:21:17 > 0:21:21were savagely going about their business of killing, raping,
0:21:21 > 0:21:24pillaging and generally being disagreeable.
0:21:24 > 0:21:25They were great horsemen
0:21:25 > 0:21:28and they kept lumps of meat under their saddles
0:21:28 > 0:21:30during the heat of the day which,
0:21:30 > 0:21:33by the time they came to camp in the evening,
0:21:33 > 0:21:35was nice and warm and tender.
0:21:35 > 0:21:39Then they'd get out their knives, slice it up and eat it.
0:21:39 > 0:21:41If that doesn't put you off steak tartare,
0:21:41 > 0:21:43I don't know what will.
0:21:43 > 0:21:46It's one of those dishes that separates the men from the boys,
0:21:46 > 0:21:47but I love it.
0:21:49 > 0:21:53Now this is fillet steak, and it's just cutting like butter.
0:21:53 > 0:21:56I'm using fillet because I do think it makes more sense
0:21:56 > 0:22:00to cut it up with a knife rather than put it in a food processor,
0:22:00 > 0:22:02mainly because with something as tender as this,
0:22:02 > 0:22:06you'd have, like, meat paste in about two seconds.
0:22:07 > 0:22:09Once it's chopped,
0:22:09 > 0:22:11add chopped shallots, some whole capers,
0:22:11 > 0:22:15some finely chopped cornichons, or gherkins,
0:22:15 > 0:22:16a dash of chilli sauce...
0:22:18 > 0:22:22..olive oil, sea salt, a grind or two of black pepper,
0:22:22 > 0:22:24chopped parsley and mix.
0:22:26 > 0:22:29You know, every time I order steak tartare in France,
0:22:29 > 0:22:31the waiter's bound to say something like,
0:22:31 > 0:22:34"You realise it's 'cru', sir? Raw."
0:22:34 > 0:22:36I say, "Yeah, I know, I know."
0:22:36 > 0:22:38Obviously, so many English people
0:22:38 > 0:22:41must send it back and say, "It's raw!"
0:22:42 > 0:22:43Oh, dear.
0:22:43 > 0:22:46To finish it off, form a little nest on the plate
0:22:46 > 0:22:50before adding a fresh farm egg yolk, to give that unctuous finish.
0:22:50 > 0:22:54Something tells me that Edwina Currie wouldn't approve,
0:22:54 > 0:22:57and I know lots of people who can't stand the thought of it -
0:22:57 > 0:23:00a bit like trying sushi for the first time.
0:23:00 > 0:23:02But the taste and texture is wonderful,
0:23:02 > 0:23:05and I sincerely hope Henri would approve.
0:23:11 > 0:23:12Classic stuff from Rick.
0:23:12 > 0:23:13Now I love steak tartare
0:23:13 > 0:23:15and France is full of amazing produce,
0:23:15 > 0:23:20but beef is definitely the best in Britain.
0:23:20 > 0:23:24- Isn't it, Daniel?- Actually, I do like Scottish beef, a lot.
0:23:24 > 0:23:27It is fantastic. Well, this one, you probably never tried before.
0:23:27 > 0:23:30This is White Park beef and it's an interesting story.
0:23:30 > 0:23:322,000 years ago, there used to be loads of White Park beef
0:23:32 > 0:23:34all over the place.
0:23:34 > 0:23:37In the '70s, it was down to about 65 breeding animals,
0:23:37 > 0:23:40but now it's become a little more popular.
0:23:40 > 0:23:45It was actually said to be Winston Churchill's favourite beef
0:23:45 > 0:23:51and he ordered three cows to be sent over to the USA during World War II,
0:23:51 > 0:23:53just in case we got invaded,
0:23:53 > 0:23:56so the Germans couldn't have our beef, you see?
0:23:56 > 0:23:58- There you go. - So that's an English breed, yeah?
0:23:58 > 0:24:00It's an English breed. Wonderful stuff, as well.
0:24:00 > 0:24:03What we're going to do is a fillet of beef,
0:24:03 > 0:24:07a black pepper fillet of beef - almost like this Oriental dish.
0:24:07 > 0:24:08I've got some fillet here.
0:24:08 > 0:24:12You can use some rib-eye, sirloin, that kind of stuff,
0:24:12 > 0:24:14but the thing about this is you need to use a tender piece of meat,
0:24:14 > 0:24:16cos it's quick to cook.
0:24:16 > 0:24:19In the main ingredients here, I've got in some light soy sauce,
0:24:19 > 0:24:23some sherry, we've got some cornflour, black pepper,
0:24:23 > 0:24:26touch of garlic, and we basically put all these mixtures together.
0:24:26 > 0:24:28Additionally, for our sauce, we've got red pepper,
0:24:28 > 0:24:32some oyster sauce, water, soy and some sesame oil.
0:24:32 > 0:24:34I'll get onto our egg-fried rice in a minute.
0:24:34 > 0:24:36We're going to make a little marinade to go with this -
0:24:36 > 0:24:41we take the sherry, the black pepper and the cornflour all together,
0:24:41 > 0:24:44with the light soy sauce, and throw in the beef
0:24:44 > 0:24:45and give this a quick mix together,
0:24:45 > 0:24:48cos this is going to sit in the fridge.
0:24:48 > 0:24:50Now, I was reading about you last night.
0:24:50 > 0:24:54Very interesting - you kind of fell into acting.
0:24:54 > 0:24:56- You were a big sportsman, weren't you?- Yeah, yeah.
0:24:56 > 0:24:58You wanted to take that as a career, athletics.
0:24:58 > 0:25:02I mean, I was very serious about my athletics when I was younger.
0:25:02 > 0:25:03But then, you know
0:25:03 > 0:25:06when you get to that stage where you've either got to make that
0:25:06 > 0:25:09full-time commitment to it or you've just got to forget about it...
0:25:09 > 0:25:11- Paying the rent, I think, that's the thing, isn't it?- Yeah.
0:25:11 > 0:25:13Then it moves to that next level.
0:25:13 > 0:25:18And I wasn't really quite ready to go to that next level with it.
0:25:18 > 0:25:21Because it was that, I suppose, your athleticism and everything else that
0:25:21 > 0:25:24got you into dancing and you pursued that as a career, didn't you?
0:25:24 > 0:25:27Yeah, yeah. And then I danced for quite a few years
0:25:27 > 0:25:30and I realised that dance was something I really
0:25:30 > 0:25:35enjoyed as a hobby and not something that I wanted to pursue as a career.
0:25:35 > 0:25:37I used to do dancing as a career.
0:25:37 > 0:25:40Particularly one style of dancing that you're pretty good at -
0:25:40 > 0:25:43- break dancing.- You used to break dance as well?- What you laughing at?
0:25:43 > 0:25:45THEY LAUGH
0:25:45 > 0:25:47Me and a guy called Alistair,
0:25:47 > 0:25:51Alistair, if you're watching this, I've named you and shamed you.
0:25:51 > 0:25:54We used to dance in Parliament Square on a Saturday afternoon
0:25:54 > 0:25:56to raise pocket money for fish and chips.
0:25:56 > 0:26:00By 11 o'clock, you'd have enough for fish and chips then you'd have
0:26:00 > 0:26:02indigestion and you couldn't do it in the afternoon.
0:26:02 > 0:26:05But that was... I was break dancing, all that sort of stuff.
0:26:05 > 0:26:08We used to take a little bit of lino - cos you used to do all that.
0:26:08 > 0:26:10- That's right.- Spinning on your head and all that sort of stuff.
0:26:10 > 0:26:13As you get older, you get fatter and it hurts.
0:26:16 > 0:26:20So, anyway, from there, what's this about a funeral parlour?
0:26:20 > 0:26:22- You used to work in a funeral parlour as well.- Yes, I did.
0:26:22 > 0:26:24- Jack of all trades.- Yeah.
0:26:24 > 0:26:27This was just before I started Waking The Dead.
0:26:27 > 0:26:31I was going through a period where work was very up and down
0:26:31 > 0:26:35so my dad, who works for this funeral parlour, he said to me,
0:26:35 > 0:26:39"Do you fancy coming and doing a bit of driving?" So I said OK.
0:26:39 > 0:26:42So I started driving some of the hearses, etc and then moving
0:26:42 > 0:26:46the bodies around to the morgue and all that sort of stuff.
0:26:46 > 0:26:50And it was a very, very fascinating time, actually.
0:26:50 > 0:26:55I remember when I saw my first dead body in the fridge.
0:26:55 > 0:26:58And my dad came to me and said, "You want to see a dead body?"
0:26:58 > 0:27:02So I was like, "OK, all right..."
0:27:02 > 0:27:05Cos you get to see quite a lot of them over the last eight years
0:27:05 > 0:27:08cos you've been doing Waking The Dead. I believe they're dummies...
0:27:08 > 0:27:11No, no, no, they're called cadavers, darling.
0:27:11 > 0:27:15- Are they?- Yeah, that's the correct terminology.
0:27:15 > 0:27:19What do I know? I'm a break dancer, I don't understand all that.
0:27:21 > 0:27:24- But Waking The Dead, you've been doing it since- 2000? Yeah.
0:27:24 > 0:27:25Did you know when you were doing that
0:27:25 > 0:27:28it was going to be that popular? I mean, it's hugely popular now.
0:27:28 > 0:27:32We had no idea, in the beginning. We literally shot the pilot,
0:27:32 > 0:27:35didn't know that we were going to go to a series,
0:27:35 > 0:27:37then it went to series one, and we thought,
0:27:37 > 0:27:39- "OK, we're just going to do one series."- Yeah.
0:27:39 > 0:27:41And then from there it just kept growing and growing
0:27:41 > 0:27:44and here we are today, series eight.
0:27:44 > 0:27:45Cos the great thing about that show,
0:27:45 > 0:27:48it's not highly scripted, it's a little bit flexible,
0:27:48 > 0:27:51you seem as if you get a little bit of say in how you want to
0:27:51 > 0:27:52evolve the character a lot more.
0:27:52 > 0:27:55We do, yeah. Yeah, we do.
0:27:55 > 0:27:58And we're always kind of challenging the scripts
0:27:58 > 0:28:01and we're making certain adjustments, just to try and make it a bit more
0:28:01 > 0:28:03naturalistic and a bit more real
0:28:03 > 0:28:06and give it that slightly improvised sort of feel.
0:28:06 > 0:28:09- The new series started last weekend?- Yeah.
0:28:09 > 0:28:13Anything you want to...
0:28:13 > 0:28:15let out, spill the beans on?
0:28:15 > 0:28:18- I can say...- Anything happens?
0:28:18 > 0:28:22Well, I can say that in this series my character has a major run-in
0:28:22 > 0:28:25- with Boyd.- Right.- Yeah.
0:28:25 > 0:28:30I have to say I do watch it and in conjunction with that,
0:28:30 > 0:28:33at the same time, you're doing another series, which...
0:28:33 > 0:28:36I mean, you literally finished at five o'clock this morning.
0:28:36 > 0:28:38- Well, it's a movie, actually. - It's a movie?- Yes.
0:28:38 > 0:28:40Can you tell us a little bit about that or not?
0:28:40 > 0:28:42The film is called Hard Shoulder
0:28:42 > 0:28:47and I play the main character in this film, a guy called Carl Foster,
0:28:47 > 0:28:51who's a computer consultant. And he takes his family away for a weekend,
0:28:51 > 0:28:55just to have a weekend break, and during their journey to their
0:28:55 > 0:29:00destination, they get kidnapped and held hostage by these roving Gypsies,
0:29:00 > 0:29:04who torture them and try to kill them.
0:29:04 > 0:29:07And then it becomes about the great escape, him trying to save his family
0:29:07 > 0:29:09and save himself and trying to get out of this predicament.
0:29:09 > 0:29:13That's kind of the movie, yeah. So it's a bit of a thriller
0:29:13 > 0:29:17stroke kind of slight kind of horror aspect to it as well.
0:29:17 > 0:29:19Very good.
0:29:19 > 0:29:22I better tell you what I've been doing cos I've nearly finished it.
0:29:22 > 0:29:23We've got our peppers in there.
0:29:23 > 0:29:26The black pepper beef. All I've done is put it in the marinade.
0:29:26 > 0:29:27It's gone in the fridge.
0:29:27 > 0:29:31Take it out, fried it. We then got... Our peppers have gone in.
0:29:31 > 0:29:33In there, we grab some oyster sauce.
0:29:33 > 0:29:35A little bit of this oyster sauce.
0:29:35 > 0:29:37I'll explain my fried rice in a minute
0:29:37 > 0:29:40but the oyster sauce goes in there, that gives it a nice little kick.
0:29:42 > 0:29:45There we go. Water. Touch of water.
0:29:45 > 0:29:47That'll steam and create a nice little sauce
0:29:47 > 0:29:49and a glaze to go with that.
0:29:49 > 0:29:52That's your black pepper beef.
0:29:52 > 0:29:54Over here we've got our rice, our egg fried rice.
0:29:54 > 0:29:56Soy sauce mixed with egg.
0:29:56 > 0:29:58In the pan.
0:29:58 > 0:30:01Fried off. Throw in the cooked rice.
0:30:01 > 0:30:04And then finally we're going to add some spring onions,
0:30:04 > 0:30:06nice and thinly sliced.
0:30:08 > 0:30:10Little bit of spring onion.
0:30:10 > 0:30:12And the beef really doesn't take very long at all.
0:30:12 > 0:30:14Bit of coriander.
0:30:14 > 0:30:16Lightly chopped.
0:30:16 > 0:30:19And if you want to finish it with a bit of sesame oil,
0:30:19 > 0:30:22that's great in there. But this one is more or less finished,
0:30:22 > 0:30:25so just literally throw everything in, stir it around.
0:30:25 > 0:30:30If you've got any leftover chicken, Wil, that goes in there as well.
0:30:30 > 0:30:32Bit of chicken in there. There's your egg fried rice.
0:30:32 > 0:30:35- Keep it nice and light.- Can I...? Or do I have to wait for...?
0:30:35 > 0:30:37Not yet, Wil, hold your fire.
0:30:37 > 0:30:41I know you haven't had anything to eat all night but hold fire.
0:30:41 > 0:30:44I'm good but I ain't that good.
0:30:44 > 0:30:45And a bit of beef.
0:30:45 > 0:30:46Wow.
0:30:49 > 0:30:53- A proper meal for a hard-working man.- Yeah.
0:30:53 > 0:30:56- Dive into that, tell us what you think. Black pepper beef...- Wow.
0:30:56 > 0:30:59..in about five minutes.
0:30:59 > 0:31:01And it'll be hot, Wil.
0:31:05 > 0:31:09- Good? Spicy?- That is gorgeous. - Like that?- Mm.
0:31:13 > 0:31:16And if you're going to make that steak tartare like Rick,
0:31:16 > 0:31:19make sure your steak is really fresh and great quality.
0:31:19 > 0:31:21Now, if you'd like to stir-fry like that or have a
0:31:21 > 0:31:24go at any of the recipes you've seen on today's show, they're just
0:31:24 > 0:31:27a click away at bbc.co.uk/recipes.
0:31:27 > 0:31:29Now, we're not not live today so instead we're looking back
0:31:29 > 0:31:32at some of the best cooking from the Saturday Kitchen Cookbook.
0:31:32 > 0:31:35And now it's time for Theo Randall to show us how to multitask.
0:31:35 > 0:31:36Here he is cooking a fish stew
0:31:36 > 0:31:39while name-dropping a celebrity customer or two.
0:31:39 > 0:31:42- Good to have you on the show. - Thanks for having me back.
0:31:42 > 0:31:43Right, so what are we cooking?
0:31:43 > 0:31:46We are cooking a fish stew, it's a wintry fish stew and we're going
0:31:46 > 0:31:51- to use some fennel, some onion, carrot, which is the base.- OK.
0:31:51 > 0:31:54And with that we're going to add a seasoning of some fennel seeds,
0:31:54 > 0:31:57- some chilli, and some dry porcini mushrooms.- Yeah.
0:31:57 > 0:32:01And then we're going to add tomato, reduce that down,
0:32:01 > 0:32:02and then add this lovely fish stock.
0:32:02 > 0:32:05- Fantastic.- And that's the base of the fish stew.
0:32:05 > 0:32:07After that we're going to make the... Cook the fish.
0:32:07 > 0:32:08So what do you want me to do?
0:32:08 > 0:32:11- OK, can you chop this onion and carrot, please?- I can.- There you go.
0:32:11 > 0:32:13Nice and fine. I'll cut the fennel up.
0:32:13 > 0:32:15So, chop this up.
0:32:15 > 0:32:17So nice and fine cos it's got to cook...
0:32:17 > 0:32:20The fish for this, we're going to use this kind of fish afterwards,
0:32:20 > 0:32:21so we're making the base first.
0:32:21 > 0:32:24Basically, we're making a kind of soup base
0:32:24 > 0:32:29and the idea is that the fish is then sealed off in a pan...
0:32:29 > 0:32:31but you kind of seal the fish,
0:32:31 > 0:32:35- then you use the fish base to give it all that flavour.- OK.
0:32:35 > 0:32:39And we're using lobster, which is obviously a very expensive item
0:32:39 > 0:32:44but really gives it loads of flavour. But you can use prawns...
0:32:44 > 0:32:46Even better langoustine, if you can get langoustine as well.
0:32:46 > 0:32:49If you get English lobsters, better, even better.
0:32:49 > 0:32:52Most of the lobsters that generally people would buy from supermarkets,
0:32:52 > 0:32:55if it's not "English" on the packet, generally it's from Canada.
0:32:55 > 0:32:57This time of year, you'll get a lot of Canadian lobster.
0:32:57 > 0:33:00Lobster gets horrifically expensive at Christmas,
0:33:00 > 0:33:03it's kind of crazy, but you can make this in the summer with fresh
0:33:03 > 0:33:05- tomatoes and even fresh mushrooms. - But it's a treat.
0:33:05 > 0:33:08If you didn't want to use lobster I suppose you could use langoustine,
0:33:08 > 0:33:10- bit of prawn, something like that. - Yeah, absolutely.
0:33:10 > 0:33:13So first of all, we're going to put the fennel seeds in.
0:33:13 > 0:33:16Little bit of garlic. And some chilli.
0:33:16 > 0:33:18I mentioned your restaurant there,
0:33:18 > 0:33:20you're celebrating one year open, is that it?
0:33:20 > 0:33:23Yeah, we're a year old last week, which was pretty exciting.
0:33:23 > 0:33:27- And quite a successful year as well? - Yeah, really, really successful.
0:33:27 > 0:33:29It's amazing, it's just flown by.
0:33:29 > 0:33:33It feels like five minutes ago we opened the restaurant.
0:33:33 > 0:33:35And cooked for many, many people, especially in London.
0:33:35 > 0:33:37And one in particular, was it Rod Stewart?
0:33:37 > 0:33:41- Yeah, we did Rod Stewart's, his London wedding.- His London wedding?
0:33:41 > 0:33:44His London wedding. Some people have two weddings.
0:33:44 > 0:33:46Yeah, and that was with Penny, yeah?
0:33:46 > 0:33:48And that was with Penny and they had a good time,
0:33:48 > 0:33:52they were around the restaurant till sort of three or four in the morning.
0:33:52 > 0:33:54- Onions and carrots in there? - In there, yeah.
0:33:54 > 0:33:58So we're going to cook that as...fast as we can.
0:33:58 > 0:34:01This should cook for about 45 minutes cos you want to get all that
0:34:01 > 0:34:03lovely sweetness out of the onion and the carrot.
0:34:03 > 0:34:06I don't know why but in the UK we don't really eat as much
0:34:06 > 0:34:07fennel as in Europe, do we?
0:34:07 > 0:34:11- The French love it, the Italians love it.- Very underused.
0:34:11 > 0:34:14The French love the Pernod. What's the drink?
0:34:14 > 0:34:16The one with Pernod?
0:34:16 > 0:34:19What's the famous...aniseed-y drink?
0:34:19 > 0:34:22- Pernod.- No, they have it...- Pastis.
0:34:24 > 0:34:27So that's going to cook down, so we're going to...
0:34:27 > 0:34:30We're going to add our tomato to this.
0:34:30 > 0:34:36And that should reduce down to get nice sort of thick...um...reduction.
0:34:36 > 0:34:39And then fish.
0:34:39 > 0:34:41That's for later on. Thank you.
0:34:41 > 0:34:45And then we've got fish stock, which is lovely, look how thick that is.
0:34:45 > 0:34:48It's amazing. It's amazing how gelatinous fish stock can be.
0:34:48 > 0:34:52That's obviously come from the bones, like it would do anyway.
0:34:52 > 0:34:55I've got a theory about fish stock. I hate fish stock when, you know,
0:34:55 > 0:34:57everyone says you should only cook it for half an hour?
0:34:57 > 0:35:00When you've got nice fish like turbot or something, you should cook it
0:35:00 > 0:35:03for much longer, cos then you get all the flavour out the fish.
0:35:03 > 0:35:05Sometimes if you cook it with different fish, it can go bitter,
0:35:05 > 0:35:09- can't it?- Yeah, that's true. - You've got to get the right fish.
0:35:09 > 0:35:12OK, so that should cook... Porcini in the end.
0:35:12 > 0:35:16Forgot them. So tell us a little bit about these.
0:35:16 > 0:35:18Well, these are dry ones.
0:35:18 > 0:35:21The thing about porcini is you should always try and use the new season so
0:35:21 > 0:35:24now you get all the new season ones and they're much paler in colour.
0:35:24 > 0:35:26These are the fresh ones?
0:35:26 > 0:35:28These ones are a little bit dark, which means they're a bit older,
0:35:28 > 0:35:31so the lighter they are usually the better they are.
0:35:31 > 0:35:33But generally the older ones, they dry out, like these are.
0:35:33 > 0:35:37Yeah, exactly. So we're going to cook that off for about 45 minutes.
0:35:37 > 0:35:39Put this over here.
0:35:39 > 0:35:44And this one's been cooking for about 45 minutes. If you could...
0:35:44 > 0:35:48- I hate doing this live on TV. - Go on, you get covered in everything.
0:35:48 > 0:35:53OK, and then with a really hot pan, put some oil in the base
0:35:53 > 0:35:55so the fish doesn't stick.
0:35:55 > 0:35:59And then we're going to season our fish - where's the salt and pepper?
0:35:59 > 0:36:02- There you go.- Is it over there? - Salt and pepper.- Thank you.
0:36:02 > 0:36:04So you've got the mullet there.
0:36:04 > 0:36:06I've got mullet and I've got monkfish.
0:36:06 > 0:36:11And these clams, they're actually moving, they're still alive.
0:36:11 > 0:36:13And this lobster.
0:36:13 > 0:36:15Now, monkfish is always quite an interesting story, I think.
0:36:15 > 0:36:18There's quite a lot of waste on monkfish,
0:36:18 > 0:36:22maybe about 60%, but I think the look of kind of put people off
0:36:22 > 0:36:25some sort of 20 years ago. And they used to be used in scampi.
0:36:25 > 0:36:28But you're talking about the lamb shanks. When I first started cooking,
0:36:28 > 0:36:31monkfish was one of the cheapest fish you could buy.
0:36:31 > 0:36:35- And now, in France, it's incredibly expensive, isn't it?- Yes.
0:36:35 > 0:36:39But it never used to be popular, did it? What did they do?
0:36:39 > 0:36:42The head, people are afraid of this head, so they cut the head,
0:36:42 > 0:36:45they change the name of the fish and it's only the fillet
0:36:45 > 0:36:47and it becomes very expensive.
0:36:47 > 0:36:50It's got really expensive now.
0:36:50 > 0:36:53OK, so I've got... The clams are in.
0:36:54 > 0:36:56And the monkfish is in.
0:36:56 > 0:36:59I'm just going to close the lid so it all sort of steams together
0:36:59 > 0:37:01so you get a nice sort of seal on the fish.
0:37:01 > 0:37:03And while I'm doing that,
0:37:03 > 0:37:05I'm going to...
0:37:07 > 0:37:08..get this lobster cut up.
0:37:08 > 0:37:11I suppose about this sauce, you could keep this, couldn't you?
0:37:11 > 0:37:14So once you make it, pop it in the freezer or something like that?
0:37:14 > 0:37:17Yeah. And you could just buy the fish, have the fish stock made,
0:37:17 > 0:37:19and then buy the fish on the day you want it
0:37:19 > 0:37:22and cook the fish off and add the base.
0:37:22 > 0:37:25Now, we've got these... We've got this head.
0:37:25 > 0:37:27Again, you could make a stock with a lobster head or...
0:37:27 > 0:37:30- You make some chilli oil, do you? - Yeah, I make an oil.
0:37:30 > 0:37:32You need a lot more shells than that
0:37:32 > 0:37:35but if you take the crab shells and the lobster shells and literally
0:37:35 > 0:37:37roast them off with some tomato puree
0:37:37 > 0:37:41and some veg it makes the most amazing-flavoured oil.
0:37:42 > 0:37:46So while that's all steaming away nicely, add some white wine.
0:37:48 > 0:37:53- This smells unbelievable.- And all the clams are going to open up now
0:37:53 > 0:37:54and the fish is going to cook.
0:37:58 > 0:38:01You could use other fish. Skate's quite a good fish in this.
0:38:01 > 0:38:04The thing with monkfish, it's got a little sinew round it as well,
0:38:04 > 0:38:07so if you're unsure about it, get your fishmonger to take that off
0:38:07 > 0:38:10cos you need that off, otherwise it'll shrink too much.
0:38:10 > 0:38:12- You chop the parsley? - I will chop the parsley, yeah.
0:38:12 > 0:38:14So I'm just going to split this lobster into two.
0:38:16 > 0:38:17Right, what else are we doing?
0:38:17 > 0:38:20So the fish is all cooked, well, almost cooked,
0:38:20 > 0:38:25and I'm going to add the fish base, which you've pureed up.
0:38:25 > 0:38:28If it's a bit thick, you can always add a little bit of fish stock
0:38:28 > 0:38:31you've left on the side.
0:38:31 > 0:38:33I'm chopping, I'm chopping.
0:38:33 > 0:38:35Hurry up!
0:38:35 > 0:38:38- OK, and then just got to cook this. - Here we go.
0:38:38 > 0:38:41My granny used to have one of those things that used to go through,
0:38:41 > 0:38:43you used to be able to do it much quicker.
0:38:43 > 0:38:46- Oh, really? What, the press?- Yeah. You want a bit of garlic in here?
0:38:46 > 0:38:49Yes, gives it a nice sort of freshness, a nice sort of fresh...
0:38:49 > 0:38:52This is like a little garnish, obviously you only need lemon,
0:38:52 > 0:38:55it's classic garnish...
0:38:55 > 0:38:58- Sink in the back if you want to wash your hands.- Thank you.
0:39:01 > 0:39:03Right, that's chopped.
0:39:03 > 0:39:06Probably only want a little bit of it.
0:39:06 > 0:39:08- Sorry?- How do I learn to chop like that?
0:39:08 > 0:39:12Five years stood in a kitchen just saying, "Chop that.
0:39:12 > 0:39:15"Don't say anything, just chop."
0:39:15 > 0:39:16"Just wait for the clams to open up.
0:39:18 > 0:39:21- OK.- Parsley and garlic.
0:39:21 > 0:39:24- Put a handful, be generous, put it all in.- All in?- That's it.
0:39:26 > 0:39:30- I've chopped it, may as well have it all in.- Fantastic.- Get you a spoon.
0:39:30 > 0:39:34- Start to serve it up, could we?- So you've got all that lovely lobster...
0:39:34 > 0:39:36Lobster flavour's going into the stock
0:39:36 > 0:39:41and the fish is just nicely soft, it's not too overcooked.
0:39:41 > 0:39:43Looks cooked to me.
0:39:43 > 0:39:44- Yeah.- Perfect.
0:39:44 > 0:39:46Right, so how do we serve this up?
0:39:46 > 0:39:50Got a few potatoes right at the end, a bit of saffron potatoes.
0:39:50 > 0:39:51This is just saffron...?
0:39:51 > 0:39:54Yeah, the saffron gives it a nice flavour without overpowering
0:39:54 > 0:39:56with loads and loads of saffron.
0:39:56 > 0:39:58- And obviously looks nice as well.- OK.
0:39:59 > 0:40:02I love these type of dishes, they're just...
0:40:02 > 0:40:04The French are very classy with this,
0:40:04 > 0:40:06and it's just dumped in the middle of the table, help yourself.
0:40:06 > 0:40:10- You could almost serve it in a pan, couldn't you?- You could, yeah...
0:40:10 > 0:40:13This is the type of dish you've got in your restaurant at the moment?
0:40:13 > 0:40:15This is on the menu at the moment, yeah, it's on the menu tonight.
0:40:15 > 0:40:17- How much?- 25 quid.
0:40:17 > 0:40:20- That's with half a lobster.- That's a bargain, that's pretty good.
0:40:23 > 0:40:24Nice lobster claw in there.
0:40:28 > 0:40:30- How's that look? - Looks pretty good to me.
0:40:30 > 0:40:33We've got a fish stew with lobster, monkfish, red mullet,
0:40:33 > 0:40:35saffron potatoes, and clams.
0:40:35 > 0:40:36It's as simple as that.
0:40:42 > 0:40:44But what does it taste like?
0:40:44 > 0:40:46Smells unbelievable.
0:40:46 > 0:40:49There you go, have a seat. Ben, you get to dive in first.
0:40:49 > 0:40:51All right then.
0:40:51 > 0:40:54- It's a tough job, isn't it? - Twist my arm.
0:40:54 > 0:40:57- Straight in to the monkfish. - Wow, yeah.
0:40:58 > 0:41:02- What do you reckon?- That's quite delicate, isn't it? It's quite...
0:41:02 > 0:41:05Sorry...
0:41:05 > 0:41:06I'm just going to get a bit of the lobster.
0:41:06 > 0:41:09The great thing about this, you can mix and match your fish.
0:41:09 > 0:41:13The lobster, in people's eyes, can be quite expensive.
0:41:13 > 0:41:15Other type of fish that you could use? Salmon...
0:41:15 > 0:41:17Skate, you could put salmon
0:41:17 > 0:41:19but I think white fish is probably the best.
0:41:19 > 0:41:20Put sole in there.
0:41:20 > 0:41:22Have a taste.
0:41:24 > 0:41:26The addition of the clams as well, you could put mussels...
0:41:26 > 0:41:29The clams give that richness of shellfish.
0:41:29 > 0:41:31You could put squid in there, squid's always quite good.
0:41:31 > 0:41:34I like the idea of the sauce though, cos it could freeze quite nicely.
0:41:34 > 0:41:36Yeah, yeah.
0:41:36 > 0:41:38Terrible, was that?
0:41:38 > 0:41:40What does that mean?
0:41:40 > 0:41:44That's a very French gesture. Just says nothing.
0:41:44 > 0:41:46Can I make a reservation tonight?
0:41:46 > 0:41:48- What do you reckon, girls? - Very good.- Happy?
0:41:48 > 0:41:50There you go, fantastic.
0:41:54 > 0:41:56That really was delicious.
0:41:56 > 0:41:58Now it's Keith Floyd's turn to cook
0:41:58 > 0:42:00and today he's in the wilds of Ireland.
0:42:07 > 0:42:10Before I started making these scrumptious little programmes,
0:42:10 > 0:42:13all I'd seen of Belfast was pictures on the news,
0:42:13 > 0:42:17pictures that for some strange reason didn't dwell on the culinary heritage
0:42:17 > 0:42:19of this proud city. I must confess, though,
0:42:19 > 0:42:22I didn't actually come here with a song in my heart,
0:42:22 > 0:42:25but after a blinding breakfast at Benny's Cafe, and a few pints of
0:42:25 > 0:42:28the Imperial stout, not to mention an ear bashing by the most
0:42:28 > 0:42:32loquacious people on earth, I thought I was in Florence.
0:42:35 > 0:42:38This is the kind of thing that gets you arrested in these programmes -
0:42:38 > 0:42:40walking around the streets of Belfast gazing at the buildings
0:42:40 > 0:42:43and the things behind you and talking to yourself.
0:42:43 > 0:42:46Whereas really, of course, I'm thinking about the deep and profound
0:42:46 > 0:42:50culinary meaning of this splendid city here in Northern Ireland.
0:42:50 > 0:42:53I mean to cross the road here but I forgot to do that.
0:42:58 > 0:43:00Because "La direction",
0:43:00 > 0:43:02as our producer is affectionately known,
0:43:02 > 0:43:06insists on giving a sense of place, here's one of me yet again
0:43:06 > 0:43:10strolling through another anonymous city centre of these fair islands.
0:43:10 > 0:43:13It's a great pity, you wouldn't even know you were in Belfast,
0:43:13 > 0:43:15a city that exudes joie de vivre
0:43:15 > 0:43:18like buckets of Guinness washing around your toes.
0:43:18 > 0:43:21We went to celebrate the architecture of this city by going to
0:43:21 > 0:43:24probably the most famous pub in the world...
0:43:24 > 0:43:27But the BBC, through painstaking research, turned up when,
0:43:27 > 0:43:34of course, this architectural jewel was clad in tarpaulin...
0:43:37 > 0:43:43According to Oscar O'Flahertie Wills Wilde, there are three great arts -
0:43:43 > 0:43:46painting, music and ornamental cake decoration,
0:43:46 > 0:43:49of which architecture is but a subdivision.
0:43:49 > 0:43:52This is a brilliant pub, you know? John Betjeman said it was,
0:43:52 > 0:43:54"The best in the universe, the best in the entire world."
0:43:54 > 0:43:57Artists through the generations have adored it.
0:43:57 > 0:44:00In fact, James Mason used it for his great film The Odd Man Out.
0:44:00 > 0:44:02The advantage, of course, that he had over me
0:44:02 > 0:44:04was that he had a real director, Carol Reed.
0:44:04 > 0:44:06But, you know, look at it. It's a cathedral to drink, isn't it?
0:44:06 > 0:44:09And that is not just a quick pun, this was actually made
0:44:09 > 0:44:14and decorated by Italian craftsmen - plasterers, sculptures and
0:44:14 > 0:44:17painters who were moonlighting whilst building cathedrals and stuff.
0:44:17 > 0:44:19What a wonderful way to earn a living.
0:44:19 > 0:44:22Much better than making spaghetti.
0:44:22 > 0:44:24Come in, my son, I'll hear your confession now.
0:44:28 > 0:44:30Richard, don't look so serious, I know you've been a naughty boy
0:44:30 > 0:44:33but that was only a little joke. What we're really going to do here is
0:44:33 > 0:44:36because I'm a kind of a sleuth and detective champing round
0:44:36 > 0:44:39the lanes, the byways, the pubs, the bars, the bistros,
0:44:39 > 0:44:42of these great British Isles of ours, Ireland included,
0:44:42 > 0:44:45looking for things, I need help.
0:44:45 > 0:44:48So I read the Belfast Cookery Book and it says,
0:44:48 > 0:44:52"pizza a la Napolitano, "fritto misto", "Quiche Lorraine" -
0:44:52 > 0:44:54all that sort of stuff.
0:44:54 > 0:44:55I thought, "That's not Irish food."
0:44:55 > 0:44:58Somebody who knows about Irish food is my great mate -
0:44:58 > 0:45:01and we are friends, unusually, because often I say we've been
0:45:01 > 0:45:04- friends for like minutes, we've been friends for years...- Yes...
0:45:04 > 0:45:05This is true, is it not?
0:45:05 > 0:45:09She's the leading writer on the world's oldest
0:45:09 > 0:45:11English-speaking, or English-written newspaper,
0:45:11 > 0:45:13which is called the Belfast...?
0:45:13 > 0:45:17- Newsletter.- The Belfast Newsletter. - 250 years.
0:45:17 > 0:45:19- Man and boy?- Yes. - It's a brilliant paper.
0:45:19 > 0:45:22She wrote very nice things about me in that one. That's why I've invited
0:45:22 > 0:45:25her onto my programme today to pretend to be an expert.
0:45:25 > 0:45:28- Because you are in expert, aren't you?- Oh, gosh, yes.- On everything?
0:45:28 > 0:45:31- Yes.- On food in particular? - Yes, very much so. A great eater.
0:45:31 > 0:45:34And a great eater. I mean, is this stuff, this champ, this Irish stew,
0:45:34 > 0:45:38this hot whiskey, this Murphy's this brown bread and butter,
0:45:38 > 0:45:40these oysters - is this Irish food?
0:45:40 > 0:45:41The stew's not quite right.
0:45:41 > 0:45:44Well, you know, a stew is a stew is a stew.
0:45:44 > 0:45:46The champ's not quite right but it's almost right
0:45:46 > 0:45:49because champ is a big mound, it's like making cement.
0:45:49 > 0:45:52It's a big mount of mash potato with scallions in it.
0:45:52 > 0:45:55- What are scallions? - Scallions are spring onions
0:45:55 > 0:45:58and the spring onions must be stewed in milk beforehand,
0:45:58 > 0:46:00so they're all nice and soft.
0:46:00 > 0:46:02And you make a big hole in the middle, as I say,
0:46:02 > 0:46:06like making cement, and you put the butter in and you make cement
0:46:06 > 0:46:10and it's high in whatever you like to think, but it tastes gorgeous.
0:46:10 > 0:46:12Mrs Currie, if she's still in power,
0:46:12 > 0:46:14I don't know, I don't follow politics,
0:46:14 > 0:46:17says that the Northern Irish people are even worse then the naughty
0:46:17 > 0:46:21people up in the north for eating high cholesterol, fatty foods.
0:46:21 > 0:46:23Well, it's eating and drinking.
0:46:23 > 0:46:26We talk about having a feed of drink and we have a feed of food, too.
0:46:26 > 0:46:28I don't care about it, it's lovely.
0:46:28 > 0:46:31Without the Ulster fry after a night's drinking, you'd be done for.
0:46:31 > 0:46:33How much has food changed?
0:46:33 > 0:46:35I mean, trotting up and down the streets here,
0:46:35 > 0:46:39the Golden Mile, which I think once was a street of brothels...
0:46:39 > 0:46:42No, not quite. No, no, it was all insurance companies
0:46:42 > 0:46:43but it's now all restaurants.
0:46:43 > 0:46:46Because everybody decided when the Troubles hit Northern Ireland
0:46:46 > 0:46:50in 1969, they said, "Where am I going to go for my holidays?
0:46:50 > 0:46:52"I'm going to get the hell out of here." So they went to France
0:46:52 > 0:46:55and they went to Spain and they came back saying, "I want paella.
0:46:55 > 0:46:57"And I want all these goodies."
0:46:57 > 0:47:00So hence the Golden Mile and hence all these restaurants.
0:47:00 > 0:47:03But listen, I am not an interviewer.
0:47:03 > 0:47:06I'm getting fed up with this journalistic bit of it.
0:47:06 > 0:47:08At the end of the day this is a cookery programme
0:47:08 > 0:47:11so if you excuse me from trying to interview, which I do very badly,
0:47:11 > 0:47:14I want to go off and do some real cooking. OK?
0:47:14 > 0:47:16So, let's drink to ourselves,
0:47:16 > 0:47:18let's forget the camera cos we're fed up with them.
0:47:18 > 0:47:22We can talk about the Golden Mile as it used to be 50 years ago when....
0:47:22 > 0:47:24SHE LAUGHS
0:47:24 > 0:47:26In this booth?
0:47:26 > 0:47:28Well, what about this booth?
0:47:28 > 0:47:31'I must go down to the seas again, to the vagrant gypsy life, to the
0:47:31 > 0:47:35'gull's way and the whale's way, where the wind's like a wetted night.
0:47:35 > 0:47:39'And all I ask is a merry yarn from a laughing fellow rover
0:47:39 > 0:47:42'and quiet sleep and a sweet dream when the long trick's over.'
0:47:42 > 0:47:43Good, eh?
0:47:43 > 0:47:46But it's really interesting, isn't it? In Portrush it's great to find
0:47:46 > 0:47:49a little restaurant that celebrates the area.
0:47:49 > 0:47:52George McAlpine is one of a growing breed of young chefs
0:47:52 > 0:47:55who are not content to pay lip service to the French but develop and
0:47:55 > 0:47:58exploit the local produce to create dishes that are second to none.
0:47:58 > 0:48:02Here he's cooking salmon, halibut, lobster in a light,
0:48:02 > 0:48:05creamy champagne and butter sauce.
0:48:05 > 0:48:08Although it looks extravagant, this dish is quite simple,
0:48:08 > 0:48:11but what makes it superb is the freshness of the fish -
0:48:11 > 0:48:13and lobster isn't essential by the way -
0:48:13 > 0:48:16and the immediacy of the cooking and serving.
0:48:16 > 0:48:20You have to admit that was a virtuoso performance from my new chum George.
0:48:20 > 0:48:22George, I must taste it.
0:48:22 > 0:48:25But look, this is a town like Clevedon in Somerset.
0:48:25 > 0:48:28You would hardly find this sort of dazzling selection of stuff
0:48:28 > 0:48:31around there and yet here we are on a blustery Northern Irish coast.
0:48:31 > 0:48:33George, I must just taste this. Excuse me.
0:48:38 > 0:48:40Divine.
0:48:40 > 0:48:43What's this got to Ireland? Where's all this stuff come from?
0:48:43 > 0:48:45This is all locally caught.
0:48:45 > 0:48:49We're on the harbour and it's all caught by local fishermen.
0:48:49 > 0:48:50Absolutely supreme.
0:48:50 > 0:48:53Look, look at this. This I've never seen before.
0:48:53 > 0:48:56Richard, come really close into that.
0:48:56 > 0:48:58It's got corn on the outside like a faggot
0:48:58 > 0:49:02- but where did this dish come from? - Well, it's vegetables,
0:49:02 > 0:49:04and fillet of lobster, roasted it in the oven,
0:49:04 > 0:49:06served with a lobster sauce.
0:49:06 > 0:49:09- And you're...?- Yes. - Where do you get...?
0:49:09 > 0:49:11Do you wake up in the middle of the night like a musician
0:49:11 > 0:49:14and run for the Yamaha and say, "I must get that tune down."?
0:49:14 > 0:49:18Or is it carefully thought out kind of thing?
0:49:18 > 0:49:21Sometimes things come to you easier than others.
0:49:21 > 0:49:24Obviously you have to work at it and try different ideas
0:49:24 > 0:49:28and sort of try blend them, get them to all work nicely together.
0:49:28 > 0:49:30This has really come to me a major way. Richard, look at this.
0:49:30 > 0:49:33I'm going to cut right through the middle of this.
0:49:33 > 0:49:36See these very finely diced vegetables on the top?
0:49:36 > 0:49:40Inside... The wonderful fillet of turbit at the bottom there.
0:49:40 > 0:49:43Must just taste that and this fabulous rich fish sauce.
0:49:43 > 0:49:45You should feel very jealous, you lot.
0:49:45 > 0:49:49Now, this is also fascinates me. What are those?
0:49:49 > 0:49:53They're little pork fillet chimneys wrapped in puff pastry.
0:49:53 > 0:49:56- What's that stuff on the top? - It's mushroom duxelle.
0:49:56 > 0:49:59That sort of minced mushroom and onion and stuff like that?
0:49:59 > 0:50:01- Yes, and it's served with a rosemary jus.- Wonderful.
0:50:01 > 0:50:03Richard, come back here.
0:50:03 > 0:50:08A Lovely rich meat glazy sauce flavoured with rosemary.
0:50:08 > 0:50:11And this. Over here, quick!
0:50:11 > 0:50:14We just haven't got the time to do this brilliant young chef
0:50:14 > 0:50:15the justice. What is this here?
0:50:15 > 0:50:18It's a fresh orange terrine, filled with fresh summer fruits.
0:50:22 > 0:50:25A masterpiece. I have to say, George,
0:50:25 > 0:50:29that I award you the Imperial stout for being brilliant.
0:50:29 > 0:50:32For being young, you make me feel like a passe 40-year-old
0:50:32 > 0:50:34but it is my programme so shoot off if you don't mind.
0:50:34 > 0:50:37I'm going to do some cooking now.
0:50:37 > 0:50:39So, Richard, stay with me.
0:50:39 > 0:50:43Off with the coat and onto a cooking sketch right away.
0:50:44 > 0:50:50So this then is the beef simmering gently in beef stock and stout.
0:50:50 > 0:50:51Absolutely perfect.
0:50:51 > 0:50:54Richard, I hear you cry, "What beef, what Guinness? What beef?
0:50:54 > 0:50:58"What stock?" Actually, this is the classic modern way of cooking
0:50:58 > 0:51:00beef with oysters and Guinness.
0:51:00 > 0:51:03You could say the perfect TV meal. No, not that one, my dear,
0:51:03 > 0:51:04this one, a actually.
0:51:04 > 0:51:08This is the perfect TV dinner - look, wonderful local oysters,
0:51:08 > 0:51:12fabulous fillet, little shallots, bit of brown sugar, wonderful
0:51:12 > 0:51:15meat glaze, the reduction of beef bones and stock and stuff like that.
0:51:15 > 0:51:17A little butter and some stout.
0:51:17 > 0:51:21And as I always say, if it isn't good enough to drink, it's not good enough
0:51:21 > 0:51:23to cook with so I'll just check.
0:51:23 > 0:51:28Absolutely perfect. Right, we haven't got very much time so I have already
0:51:28 > 0:51:35poached my fillet of beef in some meat stock and some stout, OK?
0:51:35 > 0:51:37I've got it reduced down to that with a few shallots in
0:51:37 > 0:51:40and a bay leaf. Now for the important part of making the sauce.
0:51:40 > 0:51:44Come in very closely. You may walk, you have actually got legs.
0:51:44 > 0:51:47Because of the bitter sauce you get from the stout
0:51:47 > 0:51:50and the beef stock, a little of the brown sugar, like that.
0:51:50 > 0:51:56Dissolve it in. And then whisk in a few little knobs of butter.
0:51:56 > 0:51:58Whisk...
0:51:58 > 0:52:03And we whisk that until it gets creamy, shiny and unctuous.
0:52:03 > 0:52:04It'll take a second or two.
0:52:04 > 0:52:07While that's just finishing off there, I must now...
0:52:09 > 0:52:12..concentrate because I've going to offer this to George in a moment
0:52:12 > 0:52:14and you've seen what a brilliant chef he is.
0:52:14 > 0:52:16Just taste.
0:52:16 > 0:52:19Brown sugar is essential into that, it takes the bitterness away
0:52:19 > 0:52:22and gives it a superbly unctuous flavour.
0:52:22 > 0:52:24Back a bit, please, Richard.
0:52:24 > 0:52:26Right, sauce onto the plate first of all.
0:52:26 > 0:52:29Strain through so we don't get the shallots and things.
0:52:29 > 0:52:30OK, like that.
0:52:32 > 0:52:34Which is perfect.
0:52:34 > 0:52:36Save a bit of that over there.
0:52:36 > 0:52:38Now, while I cut up the meat I'm going to pop my little
0:52:38 > 0:52:41oysters in for a second or two.
0:52:44 > 0:52:46OK, you can have a little close-up into there, Richard,
0:52:46 > 0:52:49if you can get it.
0:52:49 > 0:52:52Just warm the oysters through, they're naturally raw.
0:52:52 > 0:52:55Just want them glazed with the sauce. Only there for a second.
0:52:55 > 0:52:58OK, you've seen those. Right, back.
0:52:58 > 0:53:00The difficult bit.
0:53:00 > 0:53:03We just carve that down. Oh, cooked, if I may say,
0:53:03 > 0:53:06to perfection, pink in the middle.
0:53:06 > 0:53:07Thin slivers
0:53:07 > 0:53:09of fillet of beef.
0:53:11 > 0:53:13One, two, three.
0:53:13 > 0:53:14Maybe, cos this is for George,
0:53:14 > 0:53:17maybe I should make a bit of a better effort there.
0:53:17 > 0:53:18And overlap them like that.
0:53:20 > 0:53:22A little bit of my julienne of vegetables.
0:53:26 > 0:53:29Trembling hands. Do you know, I've made hundreds of these programmes,
0:53:29 > 0:53:32I still get very nervous cooking for really talented people.
0:53:32 > 0:53:34It's genuinely true, you know?
0:53:34 > 0:53:36I haven't cleaned that as well as I might.
0:53:37 > 0:53:39Oysters.
0:53:39 > 0:53:42Oysters can go round here.
0:53:46 > 0:53:48Like that. And I'll get a bit more of this sauce.
0:53:52 > 0:53:53OK, under the pressure,
0:53:53 > 0:53:56I don't suppose I've presented that as beautifully as George could do.
0:53:56 > 0:53:59But, George, come and have a taste. Tell me what you think.
0:53:59 > 0:54:01I know you might criticise the presentation.
0:54:01 > 0:54:04But see if the flavours are there.
0:54:04 > 0:54:06Well, it looks very good.
0:54:11 > 0:54:13Certainly tastes very good.
0:54:13 > 0:54:15Do you want tell several million people what you really think?
0:54:15 > 0:54:18I think it's absolutely fabulous and I think that's one for our new menu.
0:54:18 > 0:54:20- Really?- Yes.
0:54:20 > 0:54:23Can I taste it? Let's see how I feel about that.
0:54:23 > 0:54:26Beautiful oysters. Beautiful beef.
0:54:29 > 0:54:32Well, I told you George was a man of integrity.
0:54:32 > 0:54:34Everything he said is true.
0:54:34 > 0:54:36Those oysters are perfect, the beef is brilliant,
0:54:36 > 0:54:39the sauce is fantastic. I'm a bit proud.
0:54:48 > 0:54:51No cooking programme of mine would be complete without a dollop
0:54:51 > 0:54:55of mythology and I'm standing here on the Giant's Causeway,
0:54:55 > 0:54:59which it says here on my tea towel, issued by the National Trust,
0:54:59 > 0:55:02"The Giant's Causeway made by Finn McCool."
0:55:02 > 0:55:04You remember Finn McCool And The Heartbreakers,
0:55:04 > 0:55:07great band in the early 17th century. Anyway...
0:55:07 > 0:55:11He was fighting for ever with this Scottish giant over the water
0:55:11 > 0:55:15there and they built this causeway so they could do battle in the middle
0:55:15 > 0:55:18but Finn MacCool was a pretty smart kind of guy.
0:55:18 > 0:55:19And he'd heard the Scottish giant was
0:55:19 > 0:55:23so big that he borrowed his son's school uniform -
0:55:23 > 0:55:26Just William short trousers, a blazer and a peaked cap,
0:55:26 > 0:55:28walked across the causeway
0:55:28 > 0:55:30so petrified the Scottish giant thought, "Blimey,
0:55:30 > 0:55:34"if that's his son, what's his dad like?!" Threw a fit of pique
0:55:34 > 0:55:38and ripped up the causeway and this is all that remains. Ha-ha!
0:55:44 > 0:55:45Great stuff.
0:55:45 > 0:55:48Now, we are not cooking live in the studio today so instead we are looking back
0:55:48 > 0:55:52at some mouthwatering cooking from the Saturday Kitchen archives.
0:55:52 > 0:55:55Still to come on today's Best Bites, confidence may have
0:55:55 > 0:55:57been on his side but would Gennaro Contaldo
0:55:57 > 0:55:59get a faster time than Tana Ramsay?
0:55:59 > 0:56:02Find out in the Saturday Kitchen omelette challenge.
0:56:02 > 0:56:05And one of the best Italian chefs in the world, Francesco Mazzei cooks
0:56:05 > 0:56:09octopus for us. He boils the octopus before pan frying it
0:56:09 > 0:56:12and serving it with cannellini beans and smoked ricotta.
0:56:12 > 0:56:16Angela Griffin gets to face her Food Heaven or Food Hell.
0:56:16 > 0:56:19Would she get her Food Heaven - lobster with my classic
0:56:19 > 0:56:22Lobster Thermidor served with Caesar salad or her dreaded Food Hell,
0:56:22 > 0:56:26mackerel, with my honey roasted glazed mackerel with avocado?
0:56:26 > 0:56:29You can find out what she gets at the end of the show.
0:56:29 > 0:56:32But now it's time for Lawrence Keogh to cook a British classic
0:56:32 > 0:56:35and if you're trying this at home get every pan you can
0:56:35 > 0:56:37lay your hands on because you'll need it.
0:56:37 > 0:56:41Good to have you back on the show.
0:56:41 > 0:56:44You know I'm a fan of British food and you can't get any more British than this dish.
0:56:44 > 0:56:48- Very heavy steaks.- What's the name of it?- A steam steak, shin of beef.
0:56:48 > 0:56:53We've got some red wine, we'll cook the beef in suet,
0:56:53 > 0:56:59we'll make suet pastry, a nice gravy chowder and bone marrow.
0:56:59 > 0:57:04- And we've got every single pan in London.- Every pan I can get hold of.
0:57:04 > 0:57:06Let's get cracking.
0:57:06 > 0:57:08If you're following this at home, you might need to stop
0:57:08 > 0:57:11and pause it at some point. There's a lot going on.
0:57:11 > 0:57:13Just finishing the washing up from this morning!
0:57:13 > 0:57:16Anyway, I'm doing the... I've got shallots, red wine,
0:57:16 > 0:57:17that's the reduction.
0:57:17 > 0:57:22Season the beef nicely, straight into seasoned flour.
0:57:22 > 0:57:26It's a shin of beef. It's a nice braising cut, this beef.
0:57:26 > 0:57:28This is a shin of beef.
0:57:28 > 0:57:31You can use a bit of chuck steak if you fancy.
0:57:31 > 0:57:35Put some beef dripping in the pan so it's all beef, beef, beef.
0:57:35 > 0:57:39It's going to get very, very hot and smoky. And in goes the beef.
0:57:39 > 0:57:42I'll seal it but the most important part is getting this brown
0:57:42 > 0:57:46and crispy and dark on all sides.
0:57:46 > 0:57:50- Diced shallots.- Yeah, chopped shallots.- Red wine.- Red wine.
0:57:50 > 0:57:54- Reduce that all down. - Reduce all that down.
0:57:54 > 0:57:57- Sauce on here?- Yeah, people always ask about how to make a good gravy.
0:57:57 > 0:58:03My best advice is get a litre of chicken stock, a litre of beef stock.
0:58:03 > 0:58:06- Reduce them both together... - Chicken stock, beef stock.
0:58:06 > 0:58:09Yeah, reduce them together with a shot of tomato juice,
0:58:09 > 0:58:12not tomato puree.
0:58:12 > 0:58:15That's how to make a nice gravy at home.
0:58:15 > 0:58:18You'll reduce that right down until it gets quite dark and thick.
0:58:18 > 0:58:21Now, pastry - this is plain flour?
0:58:21 > 0:58:24Plain flour, half fat to flour.
0:58:24 > 0:58:28- This is suet. - Obviously not vegetarian suet!
0:58:28 > 0:58:34- No, you could use vegetarian.- Kind of defeats the object. Bone marrow and all that stuff!
0:58:34 > 0:58:36You can make this out of vegetarian suet
0:58:36 > 0:58:39if you want one with vegetables and that.
0:58:39 > 0:58:44I've done a vegetarian pudding like creamed leeks and chestnuts,
0:58:44 > 0:58:47curry powder for a vegetarian suet.
0:58:47 > 0:58:49I'll chop the onions.
0:58:49 > 0:58:53We've got self-raising flour in here, we've got suet,
0:58:53 > 0:58:56salt, in goes the water.
0:58:56 > 0:59:01Mix this all together and this will be for our pastry.
0:59:01 > 0:59:04The idea is you cook that beef, you want it to colour really well.
0:59:04 > 0:59:07That's the most crucial part of the dish,
0:59:07 > 0:59:10getting the beef really nice and browned all sides.
0:59:10 > 0:59:13Otherwise you won't get that nice colour into the gravy and sauce.
0:59:13 > 0:59:17- Jose, do you have anything like this in Spain?- Not at all.
0:59:17 > 0:59:21We don't need it with the weather we have there!
0:59:21 > 0:59:23LAUGHTER
0:59:24 > 0:59:28So the idea is we basically knead this together.
0:59:28 > 0:59:30There's no egg in this at all.
0:59:30 > 0:59:35- Just flour and water.- I mentioned this on your restaurant menu.
0:59:35 > 0:59:39The thing about British food, the seasons change so very quickly.
0:59:39 > 0:59:43Yes, you've got to be on top of it. One minute it's in, then it's out.
0:59:43 > 0:59:45You've only got two weeks for greengage plums
0:59:45 > 0:59:47and silly things like that.
0:59:47 > 0:59:50You've got to be quick and get them in while you can.
0:59:50 > 0:59:55Or try to preserve as much stuff when it comes into season, definitely.
0:59:55 > 0:59:57Nice chopped onion.
0:59:57 > 1:00:01That's the idea with this pastry, you want that sort of texture.
1:00:03 > 1:00:07We're getting nice brown pieces.
1:00:07 > 1:00:10Ideally you want nice brown pieces like that,
1:00:10 > 1:00:12very dark.
1:00:14 > 1:00:17This will create the brown stew, that's the key to it.
1:00:17 > 1:00:19So, leave that as long as you can.
1:00:21 > 1:00:24You are going to do that in this sorts of things.
1:00:24 > 1:00:26Half pint pudding basin.
1:00:29 > 1:00:33We haven't got a great deal of time so I'll show the quick process -
1:00:33 > 1:00:35get it a lot darker than what I did.
1:00:36 > 1:00:39Straight out of there.
1:00:39 > 1:00:42Then use the same pan, let it sit there, for the onions.
1:00:42 > 1:00:48In go the onions. And obviously get these dark brown as much as you can.
1:00:48 > 1:00:53The key to this really is you want to cook it in batches really.
1:00:53 > 1:00:56If you haven't got a nice deep cast-iron pan like that,
1:00:56 > 1:00:59the heat will come out of the pan quite quickly.
1:00:59 > 1:01:02In the restaurant, the guys do big pans in batches
1:01:02 > 1:01:05and we do a bit at a time. Don't rush it.
1:01:05 > 1:01:08Very important to get it nice and dark.
1:01:08 > 1:01:12And get the onions nice and dark. The shallots are reducing the red wine.
1:01:12 > 1:01:14This is how you make...
1:01:14 > 1:01:17We want to get it to this stage.
1:01:17 > 1:01:21That's the stage we will bring it down to. See how dark that is?
1:01:21 > 1:01:24Without the tomato puree, it won't be sticky.
1:01:24 > 1:01:27I'm putting it into a little plastic pot here.
1:01:27 > 1:01:30You can put it in a china one at home, a pudding basin.
1:01:30 > 1:01:35Yeah, or if you want to make a big one, it might take a few more hours though.
1:01:35 > 1:01:38We're going to cook this, once it's in the pan,
1:01:38 > 1:01:39cook it for an hour and a half
1:01:39 > 1:01:43so you could make the meat filling the day before and have
1:01:43 > 1:01:47it in the fridge and on the day you want it just have the suet done.
1:01:47 > 1:01:49And you can freeze it.
1:01:49 > 1:01:53It will take you a whole day to wash up the pans afterwards!
1:01:53 > 1:01:56You've just finished the washing up not long ago out the back!
1:01:56 > 1:02:00Mashed potato, I've got to do. In yet another pan! Mashed potato.
1:02:02 > 1:02:05Onions are brown. Back in with the beef.
1:02:05 > 1:02:09Scrape off all the juices, the most important.
1:02:09 > 1:02:11In with a big glug of red wine.
1:02:12 > 1:02:16That goes like that.
1:02:16 > 1:02:19The studio smells a lot better now!
1:02:22 > 1:02:28And in goes your stock. Nice bit of stock there. A bit of beef stock.
1:02:29 > 1:02:32Right, that's going to come to the boil. I'll make a quick bouquet garni.
1:02:32 > 1:02:37Parsley, thyme, bay leaf, no rosemary.
1:02:37 > 1:02:40Put them two together and sandwich them like that.
1:02:40 > 1:02:41Just put them in the big cup.
1:02:41 > 1:02:45And often it's the same sort of ingredients, isn't it? Bay leaf and all that sort of stuff.
1:02:45 > 1:02:48You have a boat of celery, a celery boat, if you want to look at it.
1:02:48 > 1:02:50Put them all in. It's one of the things you make at college,
1:02:50 > 1:02:53put the other one on top, OK. Very straightforward.
1:02:53 > 1:02:55At college you call it a bouquet garni
1:02:55 > 1:02:58- and when you get out of college you call it a bunch.- A bunch.
1:02:58 > 1:03:00Right, we've got our potatoes here.
1:03:00 > 1:03:03Yeah, there we go, so we drop this in.
1:03:05 > 1:03:09- So, butter and cream.- That goes in, OK.- In your mush.- Lid on.
1:03:09 > 1:03:14- There we go, OK.- How long do you stew that for then?
1:03:14 > 1:03:18That's going to take about an hour and a half, OK? So, lid on and leave it on the side of the stove,
1:03:18 > 1:03:19just ticking over very, very slowly.
1:03:19 > 1:03:22- Right.- OK and I'll move this over to the back.
1:03:22 > 1:03:25We haven't got any more room in the kitchen, Lawrence.
1:03:25 > 1:03:29- I think we need another pan. - Right and then in the fridge...
1:03:29 > 1:03:30Talk amongst yourselves.
1:03:30 > 1:03:33So the idea is, you chill that, once it's cooked, cool it down.
1:03:33 > 1:03:34Cool it down.
1:03:34 > 1:03:37Always make it the day before, you'll find it's a lot easier.
1:03:37 > 1:03:38Comes up much nicer.
1:03:38 > 1:03:40OK, that sauce has gone in there.
1:03:40 > 1:03:42Right, hang on a second, re-cap that.
1:03:42 > 1:03:46- That's the reduced shallots, right down, with red wine.- Red wine.
1:03:46 > 1:03:50- And that's the gravy that you've reduced down.- Right down.
1:03:52 > 1:03:57- With me?- And then, you're filling this up. You want me to do that?
1:03:57 > 1:04:00- I need a little disk as well, chefy. - Yeah, I've done everything else.
1:04:00 > 1:04:02Crack on, we haven't got all day.
1:04:02 > 1:04:04Bit of that.
1:04:04 > 1:04:06Now, the secret is, if you fill these in not all the way,
1:04:06 > 1:04:09about three quarters, you'll see why in a minute.
1:04:09 > 1:04:15- About three quarters.- Now, you'll be used to this, dieting.
1:04:15 > 1:04:17Were diets for football players in the '60s, 70s?
1:04:17 > 1:04:20It was always about steak pies for breakfast, wasn't it?
1:04:22 > 1:04:25Actually beef is my favourite meat.
1:04:25 > 1:04:30But to be fair, we use to eat it at the wrong times in my earlier days.
1:04:30 > 1:04:34We used to have what's called a pre-match meal at 12 o'clock
1:04:34 > 1:04:37before a game and you were supposed to eat something light.
1:04:37 > 1:04:40But because the players were quite hungry, travelling to a game,
1:04:40 > 1:04:42one or two went over the top and had steak and chips
1:04:42 > 1:04:46and rice pudding, which at about 20 minutes after kick off,
1:04:46 > 1:04:48didn't feel very good in the stomach.
1:04:48 > 1:04:51It's hard playing football, when you've got stomach-ache...
1:04:51 > 1:04:54- Exactly, yeah.- But being a goalkeeper it wasn't too bad.
1:04:54 > 1:04:55We've got our pastry on the top,
1:04:55 > 1:04:58just a bit of water on that pastry, just sticks it all together.
1:04:58 > 1:05:01- It was a steak and chips and a fag, was it?- Not for me.
1:05:01 > 1:05:05Well, actually, some of the boys, when I was at Nottingham Forrest,
1:05:05 > 1:05:10we won the European Cup in those days, Champions League now.
1:05:10 > 1:05:11So, we were a fair team
1:05:11 > 1:05:14and straight after training there were quite a few of the lads,
1:05:14 > 1:05:16I wasn't one of them, I've got to say that,
1:05:16 > 1:05:18went round the local cafe for bacon butties...
1:05:18 > 1:05:22About three or four bacon butties and 20 cigs but anyway...
1:05:22 > 1:05:24So, all this fitness regime, these days,
1:05:24 > 1:05:27I'm not sure if it's all needed, to be fair.
1:05:27 > 1:05:30Right, so anyway, tell us what you're doing here. This is important.
1:05:30 > 1:05:32You roll up the pastry, you pinch it and crinch it, straight in.
1:05:32 > 1:05:34Crimping, crimping... There we go.
1:05:34 > 1:05:37Pinch it up and crinch it down and that creates that rimmed border,
1:05:37 > 1:05:39so when you turn it out, it's not going to give way and collapse.
1:05:39 > 1:05:41- One goes, "Why has my pudding collapsed?"- Yeah.
1:05:41 > 1:05:43Now, there was a lid somewhere, there we go.
1:05:43 > 1:05:45You haven't buttered this or anything?
1:05:45 > 1:05:48No, that's it, straight in. Lift up my pot...
1:05:51 > 1:05:56So, I've got my mash here, so mash has got butter and cream in it.
1:05:56 > 1:05:58- Here's one we did before. - How long's that been in there for?
1:05:58 > 1:06:03That's been in there for about an hour. Then it goes in there.
1:06:03 > 1:06:06- This bone marrow?- When you get bone marrow, all the centre cut.
1:06:06 > 1:06:08I mean, bone marrow is all the fashion
1:06:08 > 1:06:10but it's always been around in kitchens.
1:06:10 > 1:06:14There's the classic sauce board layered with steaks, sliced bone marrow.
1:06:14 > 1:06:17You can soak it in water and it bleaches like this.
1:06:17 > 1:06:19And then you pop that in the sauce at the end.
1:06:19 > 1:06:21Pop it straight in the sauce at the end.
1:06:21 > 1:06:23And just give it about 30/40 seconds as it just poaches
1:06:23 > 1:06:25and warms through.
1:06:25 > 1:06:28Treat it like it's a poor man's foie gras.
1:06:28 > 1:06:32OK, turn this baby out here. Sit it down like that.
1:06:32 > 1:06:35Now, for those of you at home know that I'm a bit of a keen
1:06:35 > 1:06:39gardener and every week I try and bring something from the garden.
1:06:39 > 1:06:40I was going to cook these.
1:06:40 > 1:06:43- Look at these fabulous runner beans from my garden.- We ain't got time.
1:06:43 > 1:06:45We ain't got any more pans. That's it.
1:06:45 > 1:06:48- We definitely haven't got more pans. - Do they go with your sea bass?
1:06:48 > 1:06:51- I think we can do that.- Oooh, sorry about that.
1:06:51 > 1:06:54- Right, I'm going to take the lid off. There we go.- Bit of that.
1:06:54 > 1:06:59- Mash on the side.- Mash on the side, don't be shy with it.- Where's Tom?
1:06:59 > 1:07:01Can we have a quick close up with the camera on my cuff links.
1:07:04 > 1:07:08That's not bad for an Arsenal fan, is it, all this?
1:07:08 > 1:07:10When you going to come and be our coach?
1:07:10 > 1:07:14I thought you were going to say, be your goalkeeper there for a minute.
1:07:14 > 1:07:18- That over the top.- Lovely. - So, loads and loads of gravy.
1:07:18 > 1:07:23That's our steak and onion pudding, mash and bone marrow gravy.
1:07:23 > 1:07:26I would say, it's as easy as that but have a go at home.
1:07:32 > 1:07:34We got there. It actually looks fabulous, though.
1:07:34 > 1:07:36I don't know whether you've had this for breakfast.
1:07:36 > 1:07:39Don't forget, Len will be watching in his dressing room.
1:07:39 > 1:07:42I've had no breakfast today but I'll tell you what...
1:07:42 > 1:07:44Let's have a little taste of this.
1:07:44 > 1:07:50- It smells nice, very nice.- I think you'll be dancing tonight.
1:07:50 > 1:07:52I think it was worth the effort. Dive into the beef.
1:07:52 > 1:07:56Will this help my performance, dose it make your footwork better?
1:07:56 > 1:07:58I think it will slow you down more than anything else,
1:07:58 > 1:08:02- to be honest with you. What do you reckon? Worth it?- Oh!
1:08:02 > 1:08:05- It is proper British grub.- Honestly, that is not bad for an Arsenal fan.
1:08:05 > 1:08:07LAUGHTER
1:08:10 > 1:08:13What a rich recipe but tasty too.
1:08:13 > 1:08:16Paul Rankin had recently knocked Gennaro Cantaldo off the
1:08:16 > 1:08:18top spot of the omelette challenge leaderboard.
1:08:18 > 1:08:22So, could he regain his crown or would Tana Ramsay stand in his way?
1:08:22 > 1:08:24Take a look at this?
1:08:24 > 1:08:25Right, let's get down to business.
1:08:25 > 1:08:28We've got a new man on pole position, Mr Paul Rankin,
1:08:28 > 1:08:30- 15.12 seconds.- Bless him.
1:08:30 > 1:08:33Knocking Gennaro down into second place. Can he beat it?
1:08:33 > 1:08:35- Bless him!- Tana, do you think you can go any quicker?
1:08:35 > 1:08:38- I certainly can get any slower. - Right, you ready?
1:08:38 > 1:08:40Usual rules apply, three egg omelette as fast as you can.
1:08:40 > 1:08:42Three, two, one, go!
1:08:42 > 1:08:46There you go. Have you been practising this, like the sausages?
1:08:46 > 1:08:48No, I haven't and I'm sure you'll see that.
1:08:53 > 1:08:56Now this is the key to it. You watching how they do it? Watch this.
1:09:00 > 1:09:01Oh, no!
1:09:04 > 1:09:06Mae sure it's an omelette, make sure it's an omelette.
1:09:06 > 1:09:09You've got to get it on the board.
1:09:09 > 1:09:12Oh, no, do you know what, it's just not happening.
1:09:17 > 1:09:18LAUGHTER
1:09:20 > 1:09:23I'd better just walk out. I'm going now.
1:09:25 > 1:09:31- Can I put some cheese on there? No, James, I really wouldn't.- I'm not.
1:09:36 > 1:09:39You see, sometimes there's no point even marking those omelettes,
1:09:39 > 1:09:41they certainly weren't fit to eat.
1:09:41 > 1:09:43Now, if you're afraid of cooking octopus at home,
1:09:43 > 1:09:47then look no further because it's time to re-visit Francesco Mazzei's
1:09:47 > 1:09:51Saturday Kitchen debut and he's just the man to show you how to cook it.
1:09:51 > 1:09:53- Great to have you on the show. - Thank you very much.
1:09:53 > 1:09:56I've been looking forward to having you on the show
1:09:56 > 1:09:57but you keep winning these awards.
1:09:57 > 1:10:00So, that's what drags you away. Another one this week?
1:10:00 > 1:10:03This one this week was Tuesday, we won the Time Out, which was
1:10:03 > 1:10:07great for us, and you can tell the restaurant is more busy and busy.
1:10:07 > 1:10:09This is the Best Italian Restaurant?
1:10:09 > 1:10:11The best...Italian.
1:10:11 > 1:10:14- It won the Time Out, so very, very good.- There you go.
1:10:14 > 1:10:17- Right, what are we cooking today? - I've got a beautiful octopus here.
1:10:17 > 1:10:20Which we are going to cook now. This is beautiful.
1:10:20 > 1:10:22Katie is looking, saying, "It doesn't look
1:10:22 > 1:10:25"that beautiful at the moment," but anyway, trust me, it will be.
1:10:25 > 1:10:29- It will do.- What we do first, we just blanch it in the water a bit.
1:10:29 > 1:10:31- Boiling water. - This is boiling water, first of all?
1:10:31 > 1:10:33Boiling water, because it gets the curly shape, the octopus,
1:10:33 > 1:10:35as you can see. OK.
1:10:35 > 1:10:39Then we take it out from the boiling water here and put it in cold water.
1:10:39 > 1:10:42- We cover.- Move that. - Then we cook for 40 minutes.
1:10:42 > 1:10:44- Then you cook it, bring it to the boil.- Just wash my hands.
1:10:44 > 1:10:48- Boiling water, then cold water. - Then cook.- No seasoning, nothing?
1:10:48 > 1:10:50- No seasoning, nothing at all. As it is. All right?- Right, OK.
1:10:50 > 1:10:53And this is the result we get. The beautiful octopus here.
1:10:53 > 1:10:56- Right.- Do you mind getting some garlic for me?- I don't mind, yeah.
1:10:56 > 1:11:00Thank you very much. I'm going to cut a bit of octopus here now.
1:11:00 > 1:11:02James...
1:11:02 > 1:11:05the only thing missing is Sigourney Weaver and John Hurt.
1:11:05 > 1:11:07Yeah, exactly! Look at it, yeah.
1:11:07 > 1:11:09They should have been the guests today.
1:11:09 > 1:11:11Look at that thing, look at that thing. But you eat this...
1:11:11 > 1:11:14- In Japan, they eat this raw, don't they?- Yes, they eat it raw.
1:11:14 > 1:11:17- It's squirming around while you pop it in your mouth.- Nice!
1:11:17 > 1:11:20- Just what people want at ten o'clock in the morning.- Yeah, exactly.
1:11:20 > 1:11:22We have the octopus there and we have this beautiful ricotta,
1:11:22 > 1:11:25- as you can see, nice, hard. - Now, this is a different ricotta
1:11:25 > 1:11:28than the norm. Tell us a bit about this.
1:11:28 > 1:11:33This ricotta is 85% cow milk and 15% sheep, and it is very,
1:11:33 > 1:11:35very nice because it is lightly smoked.
1:11:35 > 1:11:38And I find this contrast very interesting with the octopus.
1:11:38 > 1:11:42- What has it got? It's got mustia? - Mustia. It is from Sardinia.- OK.
1:11:42 > 1:11:43And it is smoked, is it?
1:11:43 > 1:11:45Lightly smoked as well.
1:11:45 > 1:11:49- You wouldn't have it on cheeseboards or anything like that?- Not really.
1:11:49 > 1:11:52Another way you can serve this one is with a bit of honey,
1:11:52 > 1:11:55just pan-fry it. It is a great start. A good starter.
1:11:55 > 1:11:57OK, we have got a little bit of oil here.
1:11:57 > 1:11:59OK, I'm going to put in the octopus now.
1:12:01 > 1:12:05Just to...seal and pan-fry it. OK.
1:12:06 > 1:12:09This octopus that we have got here is frozen,
1:12:09 > 1:12:10but if you can get it fresh, ideally...
1:12:10 > 1:12:13You can get a fresh one, yes, you can also get a fresh one.
1:12:13 > 1:12:15But this is the frozen one.
1:12:15 > 1:12:18While it's frying, we're going to...
1:12:18 > 1:12:20So when you're cook this,
1:12:20 > 1:12:22you say you treat it obviously differently to squid,
1:12:22 > 1:12:25but you basically put it in a pan and boil it to soften it?
1:12:25 > 1:12:27That's right, it has to boil to soften it
1:12:27 > 1:12:30because you can't really cook it as it is from raw to the pan.
1:12:30 > 1:12:34It is going to be very, very tough. It's like chewing gum.
1:12:34 > 1:12:37If you use squid, for example, for the same dish, you don't
1:12:37 > 1:12:42really need to cook them, boil. We just pan-fry it with the ricotta,
1:12:42 > 1:12:45as I am doing now, and it will be absolutely fine.
1:12:45 > 1:12:48OK, so I'm going to put it here, and the thyme.
1:12:48 > 1:12:50I'm going to put in half of this, a bit too much.
1:12:50 > 1:12:52I've heard that if you put a cork in the water,
1:12:52 > 1:12:55- what does that do?- That's what my mum used to do. I never understood.
1:12:55 > 1:12:58If you put in the cork, it gets tender, but, I mean,
1:12:58 > 1:13:01if you know the octopus is good, then you don't have to put anything.
1:13:01 > 1:13:03Just cook properly.
1:13:03 > 1:13:07OK. A bit of garlic here. I'm going to do a bit of dressing now.
1:13:07 > 1:13:12James, you can help me on that. The vinegar, honey...
1:13:12 > 1:13:15Tell us about your restaurant, then. Your career, right throughout,
1:13:15 > 1:13:18you have been spending it in Italy as well as the UK. Half-and-half.
1:13:18 > 1:13:20Half-and-half as well.
1:13:20 > 1:13:24But what is special about the restaurant is that we do a bit
1:13:24 > 1:13:27more of south Italian cooking... Thank you very much.
1:13:27 > 1:13:29..south Italian cooking than north Italian cooking.
1:13:29 > 1:13:33Of course, a good Italian restaurant has to have a good risotto,
1:13:33 > 1:13:39- but as much as we can, we do south Italian cooking.- Yeah.
1:13:39 > 1:13:44OK, some vinegar, some honey, some beautiful oregano,
1:13:44 > 1:13:45and I'm going to put some olive oil.
1:13:45 > 1:13:49- So, the way I like the garlic is slightly golden.- Yeah.
1:13:49 > 1:13:52Now, you mentioned south Italian cooking.
1:13:52 > 1:13:55- Your wife is Sardinian, is she? - My wife is Sicilian.- Sicilian?
1:13:55 > 1:13:57Ah, right.
1:13:57 > 1:14:01- And I'm from Calabria.- How does the two vary? How does it differ?
1:14:01 > 1:14:03There's not much difference.
1:14:03 > 1:14:06Of course, Calabrians are better, but that is not the point!
1:14:06 > 1:14:10She is not there now. No, it is quite a similar style.
1:14:10 > 1:14:14Sicilians probably have a bit more... of food than the Calabrians.
1:14:14 > 1:14:17But Calabrians are very famous for chilli.
1:14:17 > 1:14:19- Calabria is "the boot" of Italy. - Yeah.
1:14:19 > 1:14:22OK, so you have beautiful cannellini beans here.
1:14:22 > 1:14:26Which I'm going to help with a little bit of octopus water.
1:14:26 > 1:14:29- You need that octopus water back. - Lovely smell.
1:14:29 > 1:14:32Some salt here. Little bit of pepper.
1:14:32 > 1:14:35- I'll move this one out of the way. - Thank you.
1:14:35 > 1:14:38- This octopus takes 45 minutes, switch it off, leave it.- Exactly.
1:14:38 > 1:14:40- Keep the water. - Keep the water, very important.
1:14:40 > 1:14:43You're going to put the cannellini beans in it.
1:14:43 > 1:14:45Look at the ricotta mustia now.
1:14:45 > 1:14:48- It's beautiful, nice colour. - That is fantastic.
1:14:48 > 1:14:51- And you say that's sheep and cow's milk?- Yes, yes. Both together.
1:14:51 > 1:14:55We're going to seal it a bit more. It looks a bit dry now.
1:14:55 > 1:14:59I am just going to put a bit of the octopus water in.
1:14:59 > 1:15:02- Right, OK, so you've got honey in here?- We've got honey, we've got...
1:15:02 > 1:15:07Just missed olive oil over there. Vinegar, salt and pepper and oregano.
1:15:07 > 1:15:09So a bit of olive oil in here.
1:15:09 > 1:15:13Tell us about your restaurant, then, cos it has just taken off for you.
1:15:13 > 1:15:16Honestly, when we opened the restaurant, we opened it in the city.
1:15:16 > 1:15:19We just opened in line with the credit crunch,
1:15:19 > 1:15:22so I bet all my friends were saying, "This guy must be crazy.
1:15:22 > 1:15:24"What are you doing? Blah, blah, blah."
1:15:24 > 1:15:27Me and my partner were like this, "What are we doing?"
1:15:27 > 1:15:29"What is going to happen?" After one month,
1:15:29 > 1:15:32we all talked about different things, because the restaurant was booming.
1:15:32 > 1:15:35And, you know, very successful.
1:15:35 > 1:15:37The people really enjoyed what we were doing in terms of food.
1:15:37 > 1:15:40And also the service. Design is also very, very good.
1:15:40 > 1:15:43So, you know, you should come and try.
1:15:43 > 1:15:46OK, so the cannellini are ready here. The ricotta now...
1:15:46 > 1:15:49Just remind people, you have got the garlic, the thyme...
1:15:49 > 1:15:52The water from the octopus, salt and pepper. That is it, nothing else.
1:15:52 > 1:15:57Very, very simple. It is a dish that everybody can do at home.
1:15:58 > 1:16:01So the last thing we need to do... OK, we've got the herbs there.
1:16:01 > 1:16:04The herbs, yeah. The cannellini beans that you have got there,
1:16:04 > 1:16:07these are just the tinned ones. They will be fine, won't they?
1:16:07 > 1:16:09Now, they get in season the fresh ones, very soon.
1:16:09 > 1:16:12If you're going to cook them, no salt in there, just water?
1:16:12 > 1:16:16- Just water, that's it. Never salt. - OK. There's your spoon.
1:16:16 > 1:16:19We've got the spoon here. We're going to send the plate.
1:16:19 > 1:16:23We've got the cannellini beans - beautiful - on the base.
1:16:24 > 1:16:25OK?
1:16:25 > 1:16:27- Lovely garlic smell.- Yeah.
1:16:29 > 1:16:33- Easy as that. Peter, what about octopus...- Yeah...
1:16:33 > 1:16:35..at ten past ten in the morning?
1:16:35 > 1:16:39You know, I mean, it's... It's a very Mediterranean thing, actually.
1:16:39 > 1:16:41I didn't know that about putting it in boiling water
1:16:41 > 1:16:42first for a few seconds.
1:16:42 > 1:16:45Is there a certain amount of time you have to put it in for?
1:16:45 > 1:16:48Just as soon as it gets curly, to give it a curly shape to the...
1:16:48 > 1:16:50- You know?- I never knew that.- OK.
1:16:50 > 1:16:54- That goes on top. - Cheese looks great, actually.- Yeah.
1:16:56 > 1:16:58- Watercress on top.- Watercress.- Yeah.
1:16:58 > 1:17:00- Purple basil.- Leaves on top?- Yeah.
1:17:00 > 1:17:04- Then we've got this lovely dressing. - There you go.
1:17:04 > 1:17:08- Thank you, James.- Over the top. - Over the top of it. It is so simple.
1:17:08 > 1:17:11That is the great thing about Italian food. Simplistic.
1:17:14 > 1:17:16There you go, remind us what this is again.
1:17:16 > 1:17:19We have got the octopus with the ricotta mustia and cannellini beans.
1:17:19 > 1:17:23- Beautiful.- First time on the show, brilliant.- Thank you very much.
1:17:27 > 1:17:30Absolutely brilliant. It smells, I have to say, fantastic.
1:17:30 > 1:17:32- We're waiting!- Have a seat here, Francesco.
1:17:32 > 1:17:35It looks spectacular, and so quick as well, but there you go.
1:17:35 > 1:17:36Wow.
1:17:36 > 1:17:40- Just me?- Just, well...- Share it! - Ken is going, "Me as well!"
1:17:40 > 1:17:43- Dive in, tell us what you think of that.- Can we all dive in?
1:17:43 > 1:17:45Interesting about the smoked cheese.
1:17:45 > 1:17:47People can't get hold of that cheese.
1:17:47 > 1:17:50Not really. But honestly, you can find this one in London.
1:17:50 > 1:17:53- There's a couple of places they do this kind of cheese.- Italian shops.
1:17:53 > 1:17:57- I want to try that.- And if you can't find it... If you can't find it?
1:17:57 > 1:18:00If you can't find it, what you can do is you can buy a nice ricotta,
1:18:00 > 1:18:03the one you usually buy when you shop and stuff,
1:18:03 > 1:18:06and then you just bake it in the oven for a very low temperature,
1:18:06 > 1:18:09for, let's say, one hour, an hour-and-a-half.
1:18:09 > 1:18:12Then it gets settled as well, then you can slice and you pan-fry.
1:18:12 > 1:18:15- Pan-fry.- But it doesn't have the smokiness.- What do you think of that?
1:18:15 > 1:18:18Are you passing on this, Katie? Are you passing on it?
1:18:18 > 1:18:21I've never had fried beans before. They're beautiful.
1:18:21 > 1:18:23And so quick and simple. Katie, go on.
1:18:23 > 1:18:26Have octopus in the morning, go on!
1:18:30 > 1:18:33You see, and that is why he runs one of the best Italian
1:18:33 > 1:18:34restaurants in the country.
1:18:34 > 1:18:37When actress Angela Griffin faced her Food Heaven or Food Hell,
1:18:37 > 1:18:40she was definitely going to get seafood, but which variety?
1:18:40 > 1:18:42She wanted a lobster for Food Heaven,
1:18:42 > 1:18:46but she could easily get mackerel for Food Hell. What did you get?
1:18:46 > 1:18:48Everybody here has made their minds up.
1:18:48 > 1:18:52Food Heaven of course would be a lot of people's favourite, lobster.
1:18:52 > 1:18:55Food Hell would be the old mackerel.
1:18:55 > 1:18:57Two different price brackets, I think, really, for these ones.
1:18:57 > 1:19:00How do you think these lot decided?
1:19:00 > 1:19:02- How do I think they've decided?- Yes.
1:19:02 > 1:19:06I am hoping we've bonded during this show, I'm hoping.
1:19:06 > 1:19:07I'm going to go for the lobster.
1:19:07 > 1:19:11- Did you go for the lobster?- I think you have. Six-one. Lobster.
1:19:11 > 1:19:13Whitewash! There you go. Lose that out of the way.
1:19:13 > 1:19:16Right, now we're going to do a little dressing to go
1:19:16 > 1:19:18with our lobster, and that's a Caesar salad.
1:19:18 > 1:19:20So, first, I'm going to get on and do our garlic
1:19:20 > 1:19:23- and get our garlic cooking. - Are we making a Caesar dressing?
1:19:23 > 1:19:25Yes, because I know you like garlic as well.
1:19:25 > 1:19:28- I love garlic. - A little garlic in there.
1:19:28 > 1:19:30And then we are going to put some white wine in
1:19:30 > 1:19:34and we are going to cook the garlic in the white wine, for the dressing.
1:19:34 > 1:19:36Jason's making a little mayonnaise, egg yolks,
1:19:36 > 1:19:39a touch of mustard, blended together with some anchovy fillets,
1:19:39 > 1:19:42add some oil to it, make a really thick dressing.
1:19:42 > 1:19:44So we thin it down with garlic in there.
1:19:44 > 1:19:48Next, I'm going to do my Thermidor sauce. And Daniel's got our crouton.
1:19:48 > 1:19:49Over there.
1:19:49 > 1:19:56And then we're going to slice this nice and fine, so the whole lot.
1:19:56 > 1:19:59- Get mixed together. - I do love a lobster.
1:19:59 > 1:20:03We go to Cornwall every year, and go near Newlyn,
1:20:03 > 1:20:07and we go down to the harbours and buy the lobsters in the morning,
1:20:07 > 1:20:11put them on the barbecue at night. And they're like 10, 15 quid.
1:20:11 > 1:20:14I know. Fantastic. You can get different ones, of course.
1:20:14 > 1:20:17The male lobster is said to - no comment for this -
1:20:17 > 1:20:20the male lobster is supposed to be more dense.
1:20:20 > 1:20:23Actually, I like this. Go on.
1:20:23 > 1:20:27And the female lobster is supposed to be more subtle in flavour.
1:20:27 > 1:20:29- Oh, really?- Apparently so.
1:20:31 > 1:20:34I'll take note next time, which one I'm eating.
1:20:34 > 1:20:38That's supposedly the difference. Anyway, in there. Got some shallots.
1:20:38 > 1:20:40Little bit of butter over there.
1:20:40 > 1:20:44A little bit of an homage to Pat over there with the butter,
1:20:44 > 1:20:47all will be revealed of course next week, when you watch.
1:20:48 > 1:20:51Together with the worst moment in television
1:20:51 > 1:20:54I've ever done in 16 years, which was, Pat, go on?
1:20:54 > 1:20:57Because you're about to say it. Go on.
1:20:57 > 1:20:59Jane sat on the table and it collapsed.
1:20:59 > 1:21:01THEY ALL LAUGH
1:21:01 > 1:21:03Don't you start!
1:21:04 > 1:21:08- Oh, what a shame. Were you embarrassed?- It wasn't good!
1:21:08 > 1:21:10It was a room full of people as well.
1:21:10 > 1:21:12Anyway, we've got some white wine.
1:21:12 > 1:21:16Now, you stand back for this bit. In we go with the brandy.
1:21:16 > 1:21:18Oh, flambe.
1:21:18 > 1:21:21- A little bit of that.- Very '80s.
1:21:21 > 1:21:25Very '80s? I'm getting full of compliments today, aren't I?!
1:21:25 > 1:21:29Anyway, in we go there, and then we've got some stock, and the
1:21:29 > 1:21:32idea is, we reduce this down to keep the heat nice and going.
1:21:32 > 1:21:35Reduce this down. Next, we've got our lobster. Now...
1:21:35 > 1:21:38Nature was fantastic with the lobster
1:21:38 > 1:21:40because it gave us a line to cut on.
1:21:40 > 1:21:43So what you do with that is you insert the knife in,
1:21:43 > 1:21:45use a large knife for this.
1:21:45 > 1:21:46Straight through, that way.
1:21:49 > 1:21:50And then down the back,
1:21:50 > 1:21:54because we want obviously too halves for this lobster.
1:21:54 > 1:21:56Now, Jason will explain what he's doing here,
1:21:56 > 1:21:58- with a little bit of mayo.- Yes.
1:21:58 > 1:22:01I've just put in the eggs, mustard, the anchovy fillet.
1:22:01 > 1:22:04Give it a bit of a whiz up and I'll gently add in the oil
1:22:04 > 1:22:07until I get a nice thick mayonnaise.
1:22:07 > 1:22:08This is the female lobster
1:22:08 > 1:22:11because you've got the roe in there, see that?
1:22:11 > 1:22:13- Can you eat that?- You can eat that.
1:22:13 > 1:22:16Take the roe out. Which is good as well, with the meat.
1:22:16 > 1:22:19We are taking the claw meat out.
1:22:19 > 1:22:22You can use all of this roe as well, it's really good for sauces.
1:22:22 > 1:22:25- It is. And pasta.- Basically, take that head area out.
1:22:25 > 1:22:28So we just remove that fully.
1:22:28 > 1:22:32- You can make a stock with that, can't you?- I would get rid of it.- Really?
1:22:32 > 1:22:36The shells you can use, but I would certainly get rid of that.
1:22:36 > 1:22:37It's not very appetising.
1:22:38 > 1:22:44And then what we do is get our tray here. Place the shells on.
1:22:44 > 1:22:46Hopefully he's not far off with the meat.
1:22:48 > 1:22:49We add a touch of cream.
1:22:51 > 1:22:54This is why the table collapsed, you see?
1:22:54 > 1:22:57Then we've got the meat.
1:22:57 > 1:23:01- Which we can then dice up. - Be careful, James.
1:23:01 > 1:23:03Got that as well. So that's the claw meat as well.
1:23:03 > 1:23:07You can actually use these shells to make a lovely little sauce
1:23:07 > 1:23:11to go with it. Touch of mustard going in here now.
1:23:11 > 1:23:16- Always seek French mustard. - Yeah. Thank you, James.
1:23:16 > 1:23:18Well, it's a French dish, isn't it?
1:23:18 > 1:23:24It originated in France in 1894 in a restaurant called Marie in Paris.
1:23:24 > 1:23:27That's where it's supposed to have originated from.
1:23:27 > 1:23:29Well, that's what the French say,
1:23:29 > 1:23:34it probably came from, you know, Clapham, really.
1:23:34 > 1:23:36- Doing the crouton now. - A little parsley in there.
1:23:36 > 1:23:39And then we add the meat back in. See?
1:23:39 > 1:23:43So, pour that meat back in. Make sure you've got no shells in there.
1:23:43 > 1:23:46And then you can season this up, a touch of lemon juice.
1:23:47 > 1:23:50There you go. Some salt.
1:23:50 > 1:23:52Obviously the lobster is cooked,
1:23:52 > 1:23:56because it's blue when it's alive and then red when it's cooked.
1:23:57 > 1:24:01- And we just give that a quick stir. - I like these pans.- Sorry?
1:24:01 > 1:24:05- I like these pans.- Oh! Didn't want that spoon.
1:24:06 > 1:24:09And then we can then grab our lobster.
1:24:10 > 1:24:12Fill this up.
1:24:13 > 1:24:17Full. So you really get the meat and put it back in the shell.
1:24:17 > 1:24:19That's the whole idea of this.
1:24:19 > 1:24:22- Now, can you grate me some cheese?- Yes.
1:24:22 > 1:24:25- There's cheese grater underneath there.- What kind of cheese is it?
1:24:25 > 1:24:28This is Parmesan cheese but you can mix and match your cheeses
1:24:28 > 1:24:30if you want.
1:24:30 > 1:24:33Nothing too strong, that's the key to this, really.
1:24:33 > 1:24:37You want the subtle flavours of the lobster and everything else.
1:24:37 > 1:24:40- Yum, yum.- The idea is that you pile this up.
1:24:41 > 1:24:46There you go. And we pour this sauce in the shell.
1:24:47 > 1:24:50Like that. Over there.
1:24:50 > 1:24:53Take the cheese.
1:24:53 > 1:24:55Over the top.
1:24:55 > 1:24:59Like that. And then under the grill. Look at that bad boy.
1:24:59 > 1:25:02And that goes under the grill.
1:25:02 > 1:25:05- Can I taste your sauce?- For a minute, minute and a half.
1:25:05 > 1:25:07Yes, taste the sauce, that's got mustard in there
1:25:07 > 1:25:11and everything. So dive into that, tell us what you think.
1:25:11 > 1:25:14Salad here. We're just going to finish off our dressing now.
1:25:14 > 1:25:17We've got the cooked garlic. Thank you very much.
1:25:17 > 1:25:19Which we then just drain off.
1:25:20 > 1:25:25- Oh, man. Beautiful. - We can thicken up this dressing by adding the cooked garlic.
1:25:25 > 1:25:29A lot of people, when they're making this kind of stuff...
1:25:29 > 1:25:32- I like this technique.- You like the technique?- I might steal this one.
1:25:32 > 1:25:34You might steal this one?
1:25:34 > 1:25:37Well, the thing is with Caesar salad dressing, it's too strong mainly.
1:25:37 > 1:25:40Because of the garlic, people put more garlic in it.
1:25:40 > 1:25:42- But also it's too thick.- True.
1:25:42 > 1:25:46And if you do it that way, you end up with this.
1:25:46 > 1:25:48- Caesar salad dressing.- Lovely.
1:25:48 > 1:25:52Oh, we're all learning this morning, aren't we? I'll take that.
1:25:52 > 1:25:53We're on it!
1:25:53 > 1:25:57Considering how cheap these chefs are tonight, we're on it!
1:25:57 > 1:26:01Right, a little bit of dressing over the top. Some parsley in there.
1:26:01 > 1:26:04- Yum, yum.- There. Croutons are nearly there.
1:26:04 > 1:26:05Keep that sauce as well.
1:26:05 > 1:26:07We'll just top the fish with that at the end.
1:26:07 > 1:26:10That sauce is lovely.
1:26:10 > 1:26:14Right, can your plate that up as quick as you can?
1:26:15 > 1:26:20There you go. Croutons... Hold on. Croutons, you see?
1:26:20 > 1:26:24This is why you need three chefs cooking, look at that. There you go.
1:26:25 > 1:26:29Simple little Caesar salad and then lobster, literally, just wants...
1:26:29 > 1:26:33no more than about... That looks pretty good to me.
1:26:33 > 1:26:35Just to melt that cheese.
1:26:35 > 1:26:39- There you go.- I love this.- Yum, yum.
1:26:42 > 1:26:45- There you go. And you've got this lobster.- Oh, man!
1:26:45 > 1:26:48This secret of it is, don't overcook it under the grill
1:26:48 > 1:26:52because remember, the lobster meat is already cooked, so if you end up
1:26:52 > 1:26:56cooking it for too long under the grill, it goes robbery.
1:26:56 > 1:26:59And you want to keep it a little bit moist,
1:26:59 > 1:27:03a little bit of flavour in there, so put more of that sauce over the top.
1:27:04 > 1:27:09- There you have it. Lobster Thermidor.- That is heaven.
1:27:09 > 1:27:10I mean, that's heaven.
1:27:10 > 1:27:13Which will now be on the menu at Scarborough Hospital.
1:27:16 > 1:27:19- For £3.49. Possibly not! - How much would that be?
1:27:19 > 1:27:21You don't even want to know!
1:27:21 > 1:27:22Better not.
1:27:22 > 1:27:24- Dive into that.- Here we go.
1:27:24 > 1:27:27- Unless you go and fetch the lobster yourself.- Exactly!
1:27:27 > 1:27:29Do you want to bring over the glasses, girls?
1:27:29 > 1:27:31Am I allowed to bring this over?
1:27:31 > 1:27:33You get to try Lobster Thermidor.
1:27:33 > 1:27:36Remember that, touch of mustard in there.
1:27:37 > 1:27:42- I know you've been excited about that, Pat.- Oh, man!- You like that?
1:27:42 > 1:27:46It's just, honestly... It truly is my food heaven.
1:27:51 > 1:27:52Did you see the look on her face?
1:27:52 > 1:27:55She was definitely pleased with the result.
1:27:55 > 1:27:56That's it for today's Best Bites.
1:27:56 > 1:27:59If you want to have a go at any of the delicious recipes
1:27:59 > 1:28:02seen on today's programme, you can find them on our website.
1:28:02 > 1:28:05Bbc.co.uk/recipes.
1:28:05 > 1:28:08There are plenty of fantastic ideas for you to choose from on there.
1:28:08 > 1:28:11Have a fantastic week and I'll see you very soon.