:00:01. > :00:05.making his debut of chorizo eggs with scallops and coriander salt.
:00:05. > :00:08.He lived up to his Michelin star billing with this perfect weekend
:00:08. > :00:12.dish. We love to champion great British
:00:12. > :00:19.produce on the show. One chef who brings something different is
:00:19. > :00:23.Lawrence Keogh. In February, he brought in Megrim sole. It is a
:00:23. > :00:24.tasty flat fish. His Megrim sole with shrimp butter, sea kale and
:00:25. > :00:30.lemon flowers was a delicious way to cook this.
:00:30. > :00:34.This is great. You can see what happens when TV
:00:34. > :00:42.fashion stylist Gok Wan faced food heaven or food hell. I had seared
:00:42. > :00:45.tuna, but did he get the food heaven? It was a nasi goreng with
:00:45. > :00:50.lime and sugar barbecued chicken. We start off today with a recipe
:00:50. > :00:54.from one of the great TV cooks, Madhur Jaffery. She flew in from
:00:54. > :01:04.New York to prepare a delicious spicy Indian breakfast dish. Let's
:01:04. > :01:10.
:01:10. > :01:14.It's great to have you on the show. It's been over a year? Has it? I
:01:14. > :01:21.feel like it is yesterday. What are we cooking? We are
:01:21. > :01:25.starting with jalfrezi. This is a wonderful Indian dish. So I am
:01:25. > :01:30.starting with some onion. If you can start with that.
:01:30. > :01:36.I can do that. Do you want a little or big knife?
:01:36. > :01:40.This is fine. I think that this is This is fine. I think that this is
:01:40. > :01:45.too big an onion. Shall I do the beef? Yes.
:01:45. > :01:51.So, this is pre-cooked beef? can do this with left over beef or
:01:51. > :01:56.lamb. Any will do. You can make it fresh if you have nothing elgs,
:01:56. > :02:01.cook the amount that you need, you can even boil it. In India often
:02:01. > :02:07.they boil it with stock and then proceed with the dish.
:02:07. > :02:12.Has jalfrezi always got meat in it? No. No. No. It always has left
:02:12. > :02:18.overmeat, traditionally with spices, but you can add potatoes. The
:02:18. > :02:22.variation here is the po Tateows. That makes such a difference.
:02:22. > :02:29.-- potatoes. Of course the spices that we use in
:02:29. > :02:35.India and everybody uses the spices, whether you are Indian or Anglo-
:02:35. > :02:41.India, whatever. If you live in India you are sucked into the
:02:41. > :02:47.wonderful world of spices. Now, can we use ghee with this?
:02:47. > :02:52.you don't want to get fat. Speak for yourself! What's in
:02:52. > :03:00.there? Cumin seeds. That will give it the flavour and the chilli.
:03:00. > :03:05.Meanwhile, the cumin seeds toast for five seconds. Let them sizzle
:03:05. > :03:11.and get brown and exciting. Then add in the onion.
:03:11. > :03:16.I will put in the potatoes as soon as... As soon as I've done them!
:03:16. > :03:21.I'm doing my best! You know you have not started on the potatoes,
:03:21. > :03:30.you know that. You're on the wrong vegetable right now! Sorry! I'm
:03:30. > :03:36.doing them now! This is pre-cooked potato? Yes, this is boiled potato.
:03:36. > :03:42.The chillies, if people are not used to them, get them very fine.
:03:42. > :03:49.You put in everything? Oh, yes. We never throw away the seeds, what's
:03:49. > :03:59.the point of the chl y if you don't eat the seeds -- chilli if you
:03:59. > :04:04.don't eat the seeds?! That's what I've been telling everyone for
:04:04. > :04:09.years! Do you add onions in everything? No. Some people like
:04:09. > :04:15.them, some not, but you do add onion with meat.
:04:15. > :04:23.Where is this from? This is from the Anglo-Indian community in
:04:23. > :04:30.Bengal. Our dishs are specific for areas and people. This is from
:04:30. > :04:35.Calcutta. This is pro-cooked potato? Yes, and chillies. Onions.
:04:35. > :04:38.I'm going to let it brown a bit in the oil.
:04:38. > :04:46.You can start the squash or the broccoli.
:04:47. > :04:51.In a hot pan? Yes. Feel the chilli? It is lovely it
:04:51. > :04:58.clears the head. It is clearing a lot of thing,
:04:58. > :05:04.love! What is going in here? This stuff? There is oil in there yes?
:05:04. > :05:11.Yes. There are mustard seeds and a resin
:05:11. > :05:15.that is like a garlic. It has the extra depth and aroma that we love
:05:15. > :05:22.in India. The idea is to brown this off
:05:22. > :05:27.first? Yes, for a few minutes. Then we can let it cook until it is soft.
:05:27. > :05:35.Now I mention actress, TV cook, everything, you are bringing out
:05:35. > :05:43.books as well as films? Yes. This is from my latest book by the
:05:43. > :05:48.way. Funny that! This is curry easy it
:05:48. > :05:52.is easy for you. You can do it with convenience. I have picked dishes
:05:52. > :05:58.from India that are simple to make like this.
:05:58. > :06:08.Do people think that Indian food is complicated? No! No! It can be.
:06:08. > :06:12.Like French food, you can take two days to make or two minutes to make
:06:12. > :06:17.a dish. I have let this brown a little bit.
:06:18. > :06:24.Now I'm adding the diced meat. I have my spices in there, now a
:06:24. > :06:29.little touch of water? Yes. Put in enough water to let it cook.
:06:29. > :06:36.So now this, you go on stirring this. I will add salt and pepper to
:06:36. > :06:41.this. It doesn't need anything else. There is one main spice which is
:06:41. > :06:47.cumin and that is it. So not every Indian food has 20 spices. People
:06:47. > :06:52.are mistaken when they think that. Now, salt and pepper.
:06:52. > :06:57.I have the broccoli here. So apart from the cook books and bits and
:06:57. > :07:03.pieces, are you still doing films? I am still doing films. I had a
:07:03. > :07:07.film come out in August, I have one coming out in November. This is a
:07:07. > :07:12.good year for me. One bobbing, tpw films.
:07:12. > :07:17.-- one book, two films. You still do a lot of writing?
:07:17. > :07:22.for the magazines, that goes on. Now, the secret is to let this
:07:22. > :07:32.brown. This is for the broccoli, what is
:07:32. > :07:41.
:07:41. > :07:46.it? The broccoli has mustard seeds and cumin seeds and asifitadia.
:07:46. > :07:51.This goes the broccoli like that. The secret is not to add too much
:07:51. > :07:57.oil? No. A touch of water and then cover it.
:07:57. > :08:02.Let it cook through. So, coriander in there? Yes, then
:08:02. > :08:08.you add salt, sugar and chilli powder.
:08:08. > :08:16.So it is slightly sweet, slightly sour.
:08:16. > :08:22.It will get sour from the yoghurt that we put in the end.
:08:22. > :08:30.Can you use pumpkin in this? Yes. You can use pumpkin. In Bangladesh
:08:30. > :08:35.where this is fro, they would use - - where this is from, they would
:08:35. > :08:39.use pumpkin. So, the idea is to keep the colour
:08:39. > :08:44.on the broccoli. What is next for Madhur Jaffery? On the cards for
:08:44. > :08:49.you? More filming or? I'm going to do more filming. I'm hoping to
:08:49. > :08:54.start another cook book. It is in the works actually. I never stop.
:08:54. > :09:00.There is always one in the oven. See what I'm doing? I'm marshing it
:09:00. > :09:07.up. It is really going to be yummy. I let a crust form at the bottom.
:09:07. > :09:10.So it is like a harsh? It is a real harsh. You can have it with just a
:09:10. > :09:16.little ketchup or you can have it with the vegetables.
:09:16. > :09:23.Or a fried egg on the top? Or a fried or poached egg on the top. It
:09:23. > :09:28.is wonderful. This has cooked quickly. It is
:09:28. > :09:34.simple. So I have added the sugar, salt and chilli.
:09:34. > :09:39.Now add the yoghurt and stir it in until it disappears, then add the
:09:39. > :09:43.coriander. This is eaten as a relish, so you have it with other
:09:43. > :09:49.foods. It provides a chutney-like
:09:49. > :09:58.wonderful taste. So it could be hot or cold? Exactly.
:09:58. > :10:01.I always like to taste things to ensure there is enough salt.
:10:02. > :10:07.Good? Yummy. There you go.
:10:07. > :10:13.I would put a little more salt. Would you like to taste it.
:10:13. > :10:21.I always like more salt. I did it for you. You always say it
:10:21. > :10:23.is not enough salt. Wow! There is a bit of a kick ?!
:10:23. > :10:33.Yes, the green chillies provide the kick.
:10:33. > :10:34.
:10:34. > :10:43.That is lovely. Now a bit of this on the side,
:10:43. > :10:48.where do you want it? Just here. That is good.
:10:48. > :10:58.Then we can have the broccoli here. OK, I can do that. This could be
:10:58. > :11:01.
:11:01. > :11:11.the new cooking programme! Do you want me to plate that one? Yes. You
:11:11. > :11:12.
:11:12. > :11:18.have the big reach, the big arm! you want that in there? Yes it is
:11:18. > :11:28.full of vitamins. So, this is all fried off in oil.
:11:28. > :11:31.
:11:31. > :11:37.You don't need the ghe? No. No! What is this again? Oh, what is it?
:11:37. > :11:47.Yes, people are just waking up! This is jalfrezi. Without butter
:11:47. > :11:58.
:11:58. > :12:03.Have a seat over here. Jalfrezi for breakfast. It will blow your socks
:12:03. > :12:11.off. Dive into that. Tell us what you think.
:12:11. > :12:17.That butternut squash, you can have it hot or cold? How is it? Hmm! I
:12:17. > :12:20.love chilli. Have some of the sauce. It has a
:12:20. > :12:26.nice kick in it with the small chillies.
:12:26. > :12:33.It is so light. Exactly, if you don't cook in a lot
:12:33. > :12:38.of oil or ghe. We need wine to go with this, we
:12:38. > :12:48.sent Olly Smith to north London. What did he choose to go with
:12:48. > :12:49.
:12:49. > :12:54.Madhur Jaffery's marvellous curry? I'm revelling in the splendour of
:12:54. > :13:00.Enfield's village, but it is time to hit the High Street and match
:13:00. > :13:06.tip top wins with today's cracking dishes.
:13:06. > :13:08.With Madhur Jaffery's beef befbof, I am after a red wine with -- beef
:13:08. > :13:15.jhal faraizi karhai broccoli and sweet and sour squash, I am after
:13:15. > :13:23.red wine to go with the depth of the dish. You could go for this
:13:23. > :13:33.Taste the Difference St Emillion, but let's travel south. I have
:13:33. > :13:37.
:13:37. > :13:43.found a bargain here in Portugal. I'm going to select Tinto daAnfora.
:13:43. > :13:49.This is great if you like Bordeaux. It is a blend of local grape
:13:49. > :13:53.varieties as well as a cab anyway sauvion. It is invigorating my
:13:53. > :13:59.senses. There is a richness to the wine. The structure is what is
:13:59. > :14:03.required to match with the beef. It is a chunky substance. There is
:14:03. > :14:08.also the body of the potatoes. This wine feels like it has the weight
:14:08. > :14:13.to match up. Think about the hot spices coming from the chillies,
:14:13. > :14:19.there is also the subtle spices coming from the cumin seeds. This
:14:19. > :14:26.has the depth to pick up on those. Let's not forget the flavours of
:14:26. > :14:31.the sweet and sour butternut squash and the customised broccoli. Madhur
:14:31. > :14:36.Jaffery, here is it your delicious dish, cheers! Cheers indeed, what
:14:36. > :14:41.do you think of this one? Let me tell you.
:14:41. > :14:48.Are you happy with the jalfrezi? Most people would be chewing into
:14:48. > :14:52.cold or lukewarm curry they got on the way home last night. I'm in
:14:52. > :15:01.food heaven. Happy with that? Very happy.
:15:01. > :15:07.With the spices, this is perfect. I'm sure that Madhur Jaffery will
:15:07. > :15:11.be back live with us in the studio soon. Coming up, you can see me
:15:11. > :15:15.make a delicious and quick pineapple sponge pudding, but first
:15:15. > :15:25.we catch up with Rick Stein as he eats his way around the Far East.
:15:25. > :15:38.
:15:38. > :15:43.Today he is in Cambodia. Have a one of the largest settlements
:15:43. > :15:45.Around 20,000 people live here now in houses built on
:15:45. > :15:55.impressively high stilts,
:15:55. > :16:01.
:16:01. > :16:04.I get an impression here that the people
:16:04. > :16:07.seem to be pretty contented with their lot.
:16:07. > :16:10.There's a saying around here, "Mien Teuk. Mien Trei."
:16:10. > :16:11."Where there is water, there's fish."
:16:11. > :16:13.I was invited to lunch by my interpreter, Sophal,
:16:14. > :16:16.to his aunt's house.
:16:16. > :16:21.Yeah, this is my aunt. How do you do?
:16:21. > :16:26.She's bought the smoked fish and is going to make with the salad.
:16:26. > :16:29.They call it salad with smoked fish.
:16:29. > :16:39.And as a base for that salad, she uses shredded mango.
:16:39. > :16:45.
:16:45. > :16:45.We
:16:46. > :16:46.We are
:16:46. > :16:51.We are cooking
:16:51. > :16:57.We are cooking fish with spring onions. On top of copped garlic
:16:57. > :17:03.there are strip of ginger, cooked until softened, that is the main
:17:03. > :17:07.taste here. Then a desert spoon of palm sugar. To finish the dish
:17:07. > :17:14.there is fish sauce added and another aunt prepares the tomatos
:17:14. > :17:20.to decorate the dish. I am tempted to milk make this dish at home with
:17:20. > :17:25.a sea fish like bream. Maybe even trout. One of the great symbols of
:17:25. > :17:31.my journey in south-east Asia will be, I suspect, the coconut. It is
:17:32. > :17:41.the foundation of this lovely dish made mainly with pork and pineapple.
:17:42. > :17:42.
:17:42. > :17:49.First I chop shallots and galangal. This is fresh turmeric. It is a
:17:49. > :17:55.revelation to me. I am used to using the powder stuff, but this is
:17:55. > :18:05.wonderful, fragrant. The main constituent of the cam boda curry
:18:05. > :18:06.
:18:06. > :18:16.piece. All of this, lemongrass, Kaffir
:18:16. > :18:21.
:18:21. > :18:28.lime leaves, turmeric go into my food processor with the piece.
:18:28. > :18:33.This, we are in the West, it is quick way of going about things.
:18:33. > :18:37.Oh, well, plainly taking your time is the best thing and cooking
:18:38. > :18:43.should never be rushed. I have to admit, I have made a
:18:43. > :18:48.mistake, apart from burning out my grinder, I cut the lemongrass too
:18:49. > :18:54.long it is woody. The reason I did that, in Cambodia they use the
:18:54. > :19:02.whole thing, but it is not as dry, but we all live and learn, even me.
:19:02. > :19:07.Now I grate the fresh coconut. This is so important. It gives a lovely
:19:08. > :19:16.back ground flavour and thickens the sauce. Now fry off the pork.
:19:16. > :19:22.This is cubed leg meat. This is not very popular, pork stew, but when
:19:22. > :19:28.it comes to pork currys, they use pork a lot in south-east Asia.
:19:28. > :19:33.There is so much of the aromatic flavour going with it. It work as
:19:33. > :19:39.treat. By also anything sharp works well with pork, so the fact that
:19:39. > :19:43.there is the pineapple in this make it is very satisfying. I'm using
:19:43. > :19:49.grated to thicken the curry at the end. The secret to all of this
:19:49. > :19:57.cooking in this part of the world is the curry piece it transfers any
:19:57. > :20:05.cut of meat or fish into something exotic. I'm happy about this, I was
:20:05. > :20:13.worried about the lemongrass, that it had not been processed enough,
:20:13. > :20:20.but I think that it looks ruggish, blokey, I don't like thing toos
:20:20. > :20:26.neat and tidy! After an hour, the pork should be tender.
:20:26. > :20:32.The pork is smelling so nice. Now I'm adding the coconut. You don't
:20:32. > :20:37.need a lot of it, but it binds the dish together and tastes so good.
:20:37. > :20:44.These are tiny aubergines, but they are unusual in the UK. I have to
:20:44. > :20:50.say that I got these in St Austell of all places, so things are
:20:50. > :20:57.changing! They are very good. You may have seen the pea
:20:57. > :21:01.aubergines, they are firmer than normal aubergines. I will add them
:21:01. > :21:06.to the curry. They are cooked in ten minutes.
:21:06. > :21:12.They stay firm in contrast to the pineapple that softens and gives
:21:12. > :21:18.sweetness to the dish. You could use tins of it, but they are so
:21:18. > :21:23.easy to buy fresh. Now the coconut milk. People ask me, what is the
:21:23. > :21:29.difference in Cambodian food, what makes it so special, but this dish
:21:29. > :21:36.say it is all if you compare this with a curry from northern India,
:21:36. > :21:41.this is light and floury. The other ingredients, the coconut, the
:21:41. > :21:50.aubergines and the pineapple and I'm finishing off with tamarind and
:21:50. > :21:55.palm sugar, everything that grows in Cambodia.
:21:55. > :22:01.It can take a little more. It is very concentrated fish sauce. I
:22:01. > :22:06.don't need to put in that much more. Now for the palm sugar. You always
:22:07. > :22:13.get the combination of sweet and sour in Thai, Veitnamese and
:22:14. > :22:19.Cambodian cooking. The tamarind has an acid flavour
:22:19. > :22:24.that adds so much fresh tartness to the dish. I'm using the pulp
:22:24. > :22:31.without the seeds. It is such an important part of the cooking in
:22:31. > :22:36.the Far East. One final taste. I will also add basil. That is heaven.
:22:37. > :22:42.It is simple. A combination of the fish sauce, the tamarind and the
:22:42. > :22:47.sugar it is easy. That is what is so nice about south-east Asian food.
:22:47. > :22:53.It is so easily put together. Now let's get the basil in there now
:22:53. > :22:58.and we're done. All that is left now is to allow
:22:58. > :23:03.the fresh leaves to wilt into the dish. There is an old saying you
:23:03. > :23:09.should tear basil and never cut it. I think it is because the steel
:23:09. > :23:15.blackens the cut edges. I am using holy basil. Many people
:23:15. > :23:22.consider it to have religious significance. Finally, as it is a
:23:22. > :23:31.mildly spiced and fruity curry, I add a few pieces of chopped chilli.
:23:31. > :23:36.That's! That pork looked delicious. Now I'm a fan of pineapple, just
:23:36. > :23:42.like Rick. He makes wonderful wint puddings, I am going to show you
:23:42. > :23:47.one now. It is steamed pineapple pudding.
:23:47. > :23:51.The pineapple is flambeed in brandy, rum and racens. Happy with that?
:23:51. > :23:54.Yes, really happy. Yes, really happy.
:23:54. > :24:01.We prepare the pineapple. We take the skin off. I'm going to
:24:01. > :24:06.lee this as whole as possible. Take care not to take -- I'm going to
:24:06. > :24:12.leave this as whole as possible. When you pan fry stuff, especially
:24:12. > :24:18.fruit it takes on a whole different texture and flavour. Now, Michael,
:24:18. > :24:23.the first big break... Sorry, do you core it? Yes, sorry, I forgot,
:24:23. > :24:30.you are the chef! Basically, slice it like that and use a cutter, you
:24:30. > :24:37.can cut it out. Now, before we knew you, your big
:24:37. > :24:42.break was in Manchester? Yes, Pirates of Penzance in Manchester
:24:42. > :24:48.Opera House. I was not supposed to be doing musicals. About 600 people
:24:48. > :24:52.turned up. I kept going back and then I ended up as the juvenile
:24:52. > :24:58.lead. Was it music or arts that you got
:24:58. > :25:08.into? I always loved the theatre. My parents took me all of the time.
:25:08. > :25:09.
:25:09. > :25:15.I remember my dad taking me to see Jesus Christ Super Star. I was
:25:15. > :25:19.never scared of Shakespeare. I just loved it, I got it from them.
:25:19. > :25:24.What about your voice? I never trained as a syringe. That came
:25:24. > :25:32.after I went to drama school and studied acting, the first jobs I
:25:32. > :25:42.got were singing. That was it. You went on to play huge parts?
:25:42. > :25:54.
:25:54. > :25:58.Less miserable? -- LesMiserables. And Phantom? I enjoyed it.
:25:58. > :26:04.Are you still doing it now? You must be one of the busiest people
:26:04. > :26:07.in the business? You seem to do an album and tour every year? Every 18
:26:07. > :26:14.months. I'm recording a new one at the moment.
:26:14. > :26:21.That is your 16th? I think it may be the 18th! Scary.
:26:21. > :26:27.What is this one? This is called Heroes. It is me listening to the
:26:27. > :26:31.vocals that I listen to and admire. Excuse me for a minute.
:26:31. > :26:41.I love the flom bay bit! I learned to do that.
:26:41. > :26:52.
:26:52. > :26:59.-- I love the flambe bit! Carry on. There are people like frank --
:26:59. > :27:09.Frank Sinatra, people like Jim Reeves? No, I don't remember that
:27:09. > :27:09.
:27:09. > :27:14.one! Do you remember that, Jason? No, if it is not Wham, I can't
:27:14. > :27:19.remember it! So you are doing that in the album and touring? Yes, in
:27:19. > :27:26.May and June. It is also your first producing job
:27:26. > :27:36.in theatre? We are opening with a show called Love Story based on the
:27:36. > :27:42.
:27:42. > :27:47.movie with Alie Magrau and Ryan O'Neill.
:27:47. > :27:52.I went to Chichester with my other half and my mum. We watched this
:27:52. > :27:56.film and fell in love with it. I talked to the producer, he was
:27:56. > :28:02.producing it down there. He said what is happening with the show.
:28:02. > :28:08.They were not decided. I thought we had to do something with it. So I'm
:28:08. > :28:17.producing it, we are in preview now. That is my steamed sponge pudding.
:28:17. > :28:23.It is four parts flour, butter and sugar. Half an egg? Equal parts
:28:23. > :28:30.and then half of egg. That goes in the microwaive for one
:28:30. > :28:40.minute? With the top on? With the top on. Put it on loose, full power
:28:40. > :28:42.
:28:42. > :28:48.with the fingers crossed! Does it, when you are producing, if you do
:28:48. > :28:54.it wrong, do you want to...? If you are a control freak like me, yes!
:28:54. > :28:58.But it is a brilliant cast. Adown cast. I have a huge sense of pride
:28:58. > :29:03.watching others do these things. I've been in the business for 26
:29:03. > :29:08.years. You learn things, you think you know what the audiences want. I
:29:08. > :29:13.think that I have good taste when it comes to musical theatre. This
:29:13. > :29:16.is something so knew, so life- affirming and exciting it is really
:29:16. > :29:20.an extraordinary, beautiful thing. There is nothing else like it at
:29:20. > :29:24.the moment. How do you do it all? I like
:29:24. > :29:28.working. If you have one day a week where you do nothing and make sure
:29:28. > :29:32.that you spend that with the family and do the cooking and do all of
:29:33. > :29:37.the normal things that gives you the energy and impettus to do
:29:37. > :29:47.everything else. If you love your job it is not
:29:47. > :29:52.really work. That looks stunning. The thing that impresses me about
:29:52. > :29:57.you guys is you really multi-task well. You can talk too. This looks
:29:57. > :30:07.stunning. But you can sing and dance a and
:30:07. > :30:13.dress up as a woman! But I'm not cooking! Now... There is no back to
:30:13. > :30:18.that microwave, somebody just swapped it over! It's like the
:30:18. > :30:24.Generation Game! It is amazing. Steamed sponge pudding with ice-
:30:24. > :30:29.cream and you can add more of this golden syrup on the top.
:30:29. > :30:35.Or honey. There you go. A nice quick and simp pudding. Remember
:30:35. > :30:41.with the cooked pineapple. Dive into that. That will be hot.
:30:41. > :30:48.I'm amazeded that is so easy. I added a bit of vanilla, but you
:30:48. > :30:55.can flavour it with lemon or orange zest and literally one minute in
:30:55. > :30:58.the microwave! I think that my wife the microwave! I think that my wife
:30:58. > :31:03.could do that. Mine couldn't! you must try that pudding at home.
:31:03. > :31:08.It really is that quick. Here is another dish to have a go at home
:31:08. > :31:14.it comes from a chef who made his debut on Saturday Kitchen, Sat
:31:14. > :31:20.Bains. Have a look at this. I've been trying to get you on, you
:31:20. > :31:24.are finally here. What are we cooking? This dish today is a
:31:24. > :31:30.brilliant dish. For this time of the day it is something to do that
:31:30. > :31:34.is simple, you can do it at home. It comes back to me all the time.
:31:34. > :31:39.Here are the scallops that I have opened.
:31:40. > :31:43.James if you can get the chorizo James if you can get the chorizo
:31:43. > :31:49.and cut that up. Now, fans of the Great British Menu
:31:49. > :31:54.will have seen you on that? It has been a great few years. Something
:31:54. > :31:58.like the Great British Menu celebrates regional cuisine. We
:31:58. > :32:02.celebrated the region and got really good flavours and food.
:32:02. > :32:06.The slow-poached egg of you has become a trademark dish? Exactly.
:32:06. > :32:11.It is great. The dish has been on three or four years. There are
:32:11. > :32:18.people still ringing up and asking for that dish on e-mail. So, the
:32:18. > :32:25.scallops are important. They are dive scallops, they are hand- dived
:32:25. > :32:29.for. So what I'm going to do is take this out here and get them
:32:29. > :32:36.washed. Do you use the coral? I do.
:32:36. > :32:42.You can fold it in to a risotto. It is beautiful.
:32:42. > :32:45.The only reason we don't cook it together is that they are two
:32:46. > :32:48.different proteins, they cook differently. So one could end up
:32:49. > :32:57.rubry. This is the thing about your food,
:32:57. > :33:02.you are into the Heston sort of...? I've never heard of him! That way
:33:02. > :33:07.of looking at food, though? Yes, it is a craft. We need to know the
:33:07. > :33:11.product. If I know the protein of a certain piece of fish and what
:33:11. > :33:15.temperature to put it -- cook it, it will put me in better stead and
:33:15. > :33:21.for the guests it means you are doing your job.
:33:21. > :33:28.I have another pan, this is for the spices. So I have coriander and a
:33:28. > :33:33.piece of cinnamon. Dry fry this. This is the seasoning for the
:33:33. > :33:38.scallops. This is cooking chorizo? Yes. It is
:33:38. > :33:46.moist. The beauty is that it releases a lot of oil. Tp is juicy.
:33:46. > :33:56.You can see there, the -- it is very juicy.
:33:56. > :33:57.
:33:57. > :33:59.Is this the piccante one? Yes, now you are getting technical! The idea
:33:59. > :34:08.is to sweat that down and release the oil.
:34:08. > :34:16.This is local to you? This is a guy in Nottingham called Johnny, he
:34:16. > :34:20.makes this from Nottingham pork. Sat, can you use black pudding or
:34:20. > :34:25.sausages? Yes, the same process. The beauty of the dish is that the
:34:25. > :34:35.eggs sit on this and soak up the juices from the meat.
:34:35. > :34:37.
:34:38. > :34:44.It is like a full English! So that is dry frying. Can you blend that
:34:44. > :34:54.for us. What salt do you use? We use an
:34:54. > :34:58.
:34:59. > :35:03.angle see -- Anglesey salt. We also use Maldon.
:35:03. > :35:11.Sorry, I'm burning the toast! Nothing has changed there, then!
:35:11. > :35:16.Now, the restaurant, you have been in Nottingham a long time now?
:35:16. > :35:22.have been there for 18 years, my wife is from there. I think it is
:35:22. > :35:29.true, that all of the best women are from Nottingham! I had to get
:35:29. > :35:33.that in. Now, the eggs, you drop it in. The white finds it own surface
:35:33. > :35:41.area and picks up all of the sausage. So turn that down a little
:35:41. > :35:50.bit and let it cook. That's the flavour for the spices?
:35:50. > :35:57.Yes. That is amazing. Where do you use the salt?
:35:57. > :36:04.Tuesday for game, meat. Some fish. Now, when you cook the scallops it
:36:04. > :36:08.is important to use the best quality. You do, we are cooking
:36:08. > :36:13.them medium-rare. I cut them in half. This is a tip, instead of
:36:13. > :36:19.using salt in a lot of things you can season things with other
:36:19. > :36:25.products. So this is Marmite. We are using Marmite butter. So about
:36:25. > :36:29.20% Marmite to 80% butter. You get a really flavoured butter.
:36:29. > :36:35.I don't like that! I don't like it, but guess what, you don't know.
:36:35. > :36:39.Instead of the salt it seasons it and gives the scallops depth. You
:36:39. > :36:48.can brush it on roast chicken. It is fantastic.
:36:48. > :36:52.You mentioned the other sense, is that what this gives you? It is
:36:52. > :37:02.high glutamate and then it means that you can reduce the seasoning
:37:02. > :37:14.
:37:14. > :37:17.elsewhere. You want a nice crispyness on the
:37:17. > :37:22.scallops. Tell us about your restaurant, you
:37:22. > :37:28.had the restaurant, got offered the lease, got the lease and then you
:37:28. > :37:33.ended up buying the hotel? I have been there 11 years. The restaurant
:37:33. > :37:38.is great it has a great reputation, but it is something that we strive
:37:38. > :37:47.to give the customers something different. So we do a lot of
:37:47. > :37:54.tasting menus. There is no ala carte.
:37:54. > :38:01.You have rooms as well? We have eight rooms, Ily are a couple of
:38:01. > :38:07.spare rooms tonight! Joking! Now, the scallops this is what you are
:38:07. > :38:13.after, that crust. You say that 90% of your menu is
:38:13. > :38:23.British. Nottingham is an intense area for food? It is great.
:38:23. > :38:42.
:38:42. > :38:52.There is the goose? There is a big you sure you want it that tick?
:38:52. > :38:55.
:38:55. > :39:00.Look, no salt, baest this with the Marmite and butter.
:39:00. > :39:07.-- baste. This is something that I would do
:39:07. > :39:13.for brunch for the family meal. So he comes on Saturday kitchen for
:39:13. > :39:23.the first time and gives us something that he gives the staff!
:39:23. > :39:31.
:39:31. > :39:35.Scallops? Now, the salt, do you do this with other things? Anything.
:39:35. > :39:40.It is universal. The flavour is a beautiful hit of spice that lifts
:39:40. > :39:45.the dish. OK, are we ready? Yes, we are just
:39:45. > :39:49.going to scoop that now... What is nice is that you can get all of the
:39:49. > :39:54.extra bits on top. Then you don't miss anything.
:39:54. > :40:04.That is proper grub! What is nice is that soak noose the bread. This
:40:04. > :40:09.is a brunch dish. -- is that this seeks into the
:40:09. > :40:16.bread. This is simp. You finish off with
:40:16. > :40:22.the coriander. One of my favourite herbs. You sprinkle that on.
:40:22. > :40:32.Well, it was nearly four years, but worth the wait. What is this again?
:40:32. > :40:33.
:40:33. > :40:37.Chorizo eggs with scallops and Come on over, let's dive into this
:40:37. > :40:42.one. It looks, I have to say, fabulous.
:40:42. > :40:51.It is rustic, hearty. Yes, but also so simple.
:40:51. > :40:56.It is packed full of flavour. Duck eggs would be good with it as
:40:56. > :40:58.well. I think that the thing about it is
:40:58. > :41:05.the chorizo. The softness of the egg.
:41:05. > :41:11.And the oil, that is what you want to mop up at the end.
:41:11. > :41:18.Is it good? Hmm! And I don't have a hangover and it is really good.
:41:18. > :41:24.As usual, we need wine to go with this. We sent our wine expert Suzy
:41:24. > :41:29.Atkins to Cornwall. What did she choose to go with Sat's brilliant
:41:29. > :41:34.brunch? I am here in Bodmin where, the grapes are ripening nicely in
:41:34. > :41:44.the sun. Now I'm going to head into the town to find the best wines for
:41:44. > :41:47.
:41:47. > :41:51.Sat's chorizo eggs with scallops and coriander salt dish conjures up
:41:51. > :42:01.a wonderful Spanish brunch. If you love Spanish reds, I promisiness
:42:01. > :42:03.
:42:03. > :42:13.that this temperanillo make as great wine, but I have found an
:42:13. > :42:17.
:42:17. > :42:21.even better one, it's a white wine it is Blason deBourgogne.
:42:21. > :42:27.I think that this is so well balanced.
:42:27. > :42:32.It has a lovely butterry nose there, but not too tropical or heavy like
:42:32. > :42:37.new world Chardonnays. It has a lovely rounded, soft
:42:37. > :42:43.texture. That is what works so well with the egg. There is enough body
:42:43. > :42:47.and structure that this wine stands up to the chorizo and the yeast
:42:47. > :42:52.extract, but the clever thing about choosing the white wine is that it
:42:52. > :42:56.does not overwhelm the delicate flavours of coriander and the
:42:56. > :43:01.scallop. Sat, this is great for a social weekend meal. This is
:43:01. > :43:08.definitely the wine to choose with Cheers indeed it has gone that way,
:43:08. > :43:13.but it has not come back. What do you think? It is great.
:43:13. > :43:18.I it has lovely minerality. It is fresh and cuts through the fat of
:43:18. > :43:22.the chorizo. It works well with the spice as well.
:43:22. > :43:28.Sat will be back on the show with more top dishes later in the year.
:43:28. > :43:31.Now it is time for a classic clip from the BBC archives. Keith Floyd
:43:32. > :43:41.is exploring the food and of course the wine of Spain. They don't make
:43:42. > :43:49.
:43:49. > :43:54.This is the land of Sancho, the land of vast sky scrapes and acres
:43:54. > :44:02.of vine yards. Not many come here, but I do.
:44:02. > :44:09.I have my own 108-seater bus. We are going to take you on a magical
:44:09. > :44:17.mystery tour to discover the lovely Manchego cheese, made from sheep's
:44:17. > :44:23.milk. The wonderful wine. 80% of Spain's wine comes from this region.
:44:23. > :44:29.And these wonderful things, the aubergines, pickled in olive oil,
:44:29. > :44:34.vinegar and pimiento. So, why don't you come with me and Clive, we'll
:44:34. > :44:42.take the pictures and discover some of the wonderful dishes around here,
:44:42. > :44:47.the partridge and the Manchego. The wine in Spain comes mainly from
:44:47. > :44:53.the plain! Oh, yes it does it really does.
:44:53. > :45:00.Most of it comes from the Arron grape.
:45:00. > :45:06.My director loves vineyards and grape pickers, especially if they
:45:06. > :45:12.have lovely long raven hair! So we stopped the coach. I chatted with a
:45:12. > :45:20.few bar owners and came up with a classish dish that is called stew
:45:20. > :45:24.of potatoes, but it has more than just potatoes in. So often with
:45:24. > :45:30.Spanish dishes, they have the peppers, but look down here. We
:45:30. > :45:35.have the finally chopped red and green peppers. Sliced potatoes.
:45:35. > :45:42.Cubes of meat fried in olive oil and garlic. A load of tomatos and
:45:42. > :45:50.back up to me, I have meat stock. We also have, Clive, back over here,
:45:50. > :45:55.obviously olive oil, salt, pepper, lots of garlic and, that is a grape
:45:56. > :46:02.tractor starting up behind me, but we have to carry on with the work,
:46:02. > :46:08.the whole essence of Manchego is somed up with this, it is difficult
:46:08. > :46:15.to see, but this is saffron. On the 209 of September, thousands
:46:15. > :46:19.of aupbtdis, uncles and children go around picking up the crocuses for
:46:19. > :46:27.the saffron. That is enough for me.
:46:27. > :46:34.Now to the cooking. Here we have olive oil and garlic.
:46:34. > :46:40.Then we add our red and green peppers. We are not getting the
:46:40. > :46:47.sizzling effect, but we are in the fields and the gas is cooking
:46:47. > :46:52.intermittently. Then we add our tomatos.
:46:52. > :46:58.They are peeled and cut into cubes. We sweat that down for about 20
:46:59. > :47:02.minutes until we have a lovely smooth, rich pepper and tomato and
:47:03. > :47:08.onion piece. A big fat close-up on that, please,
:47:08. > :47:13.Clive. Now, the Aaron grape is
:47:13. > :47:19.unprepossessing, the wine snobs have not even heard of it, but this
:47:19. > :47:26.grape produces the most drinkable light fruity wine. It is not even
:47:26. > :47:30.expensive. Riojas are great, I know, but it is
:47:30. > :47:37.pleasing to find something so drinkable, that it will not break
:47:37. > :47:41.the bank. Anyone can enjoy this one. 15 minutes have gone by, the
:47:41. > :47:48.peppers and the tomatos are sweating down nicely and it is time
:47:48. > :47:56.for a drink! Back down here, they are beautifully soft.
:47:56. > :48:02.You can stay there if you like. Now we add the meat, the beef in
:48:02. > :48:07.this instance, you could use pork or veal if you so like it. Then we
:48:07. > :48:12.add the garlic. Stir all of that in. Then, the most important part of
:48:12. > :48:16.this dish, in many ways it is the potatos.
:48:16. > :48:26.They were harvested up the road from here yesterday. They are cold,
:48:26. > :48:34.
:48:34. > :48:40.raw, peeled with their water straight into there like so.
:48:40. > :48:49.Then we add in the stock and the luxury bit, the saffron. When this
:48:49. > :48:56.dish is finished it should reflect the colours, the rust reds and the
:48:56. > :49:03.ochre of the landscape here. There we are. That is in a fairly
:49:03. > :49:07.raw state. The lid needs to go on and it needs to cook for about 40
:49:07. > :49:17.minutes. The next time you see it will be in the hands of smiling and
:49:17. > :49:18.
:49:18. > :49:23.hungry grape pickers. I cook in these absurd locations,
:49:23. > :49:28.sometimes I am not always proud of myself, but this dish, I am pleased
:49:28. > :49:34.with. It reflects the area, the wonderful peppers, garlic, the beef
:49:34. > :49:43.and the potatos, it is substantial, wholesome and wonderful.
:49:43. > :49:48.I hate these secrets when I have to starve up. I still get nervous. I
:49:48. > :49:52.think that these people are playing a joke on them. After all, how
:49:52. > :49:57.often does this happen? An Englishman arriving in the middle
:49:57. > :50:02.of their field in a great big coach and offering to cook lunch for
:50:02. > :50:07.them? They must think that I'm barking! But it made them laugh if
:50:07. > :50:12.a good honest plateful of food puts a smile on their face, it can't be
:50:12. > :50:18.that bad. Although they regard me as the mad Englishman, they rather
:50:18. > :50:25.liked it. It is very good. Very good.
:50:26. > :50:30.I like it very much. They did prefer the gravy or the
:50:30. > :50:40.sauce to be drier and they thought that he been a bit mean with the
:50:40. > :50:44.
:50:44. > :50:48.spices! But they did like it, they really did! They really z did! Now,
:50:48. > :50:53.we are not live in the studio, but we have highlights from the past
:50:53. > :51:00.show instead. Still to come on Saturday Kitchen Best Bites father
:51:00. > :51:06.and son, Michelle and Alan Roux going head-to-head. Their first
:51:06. > :51:10.live TV appearance. Find out who came out victorious
:51:10. > :51:15.later. Rick Stein made a popular visit to the hobs and had something
:51:15. > :51:18.spicy up his sleeve. He made a sizzling nasi goreng with lime and
:51:18. > :51:21.sugar barbecued chicken which went down well with actress Deborah
:51:21. > :51:26.Stevenson. If you missed the recipe the last
:51:26. > :51:30.time, make sure that you catch it today. You can see if fashion guru
:51:30. > :51:36.Gok Wan got his food heaven or food hell. He wanted seared tuna with
:51:36. > :51:41.glass noodle salad, but did he get the food hell? The greded -- the
:51:41. > :51:46.dreaded monkfish. Find out at the end of the show.
:51:46. > :51:51.Now, Lawrence Keogh is a chef who likes to bring something unusual to
:51:51. > :51:55.show us. In February it was a Meg ril som. Once you have seen this
:51:56. > :52:05.next recipe, you will definitely cook it.
:52:06. > :52:41.
:52:41. > :52:51.This fish is from Cornwall. It is Megrim sole.
:52:51. > :52:59.They call it Whiff! Whiff? Yes, whiff. We are going to skin the
:52:59. > :53:07.dark side. It is a bit fiddly. With a dry cloth, take the dark skin off.
:53:07. > :53:12.You can do this with plaice and sole? It is not the easy fish to
:53:12. > :53:17.find, the Spanish grab it all? but it is not expensive at all. You
:53:17. > :53:24.are looking at a fish like this, comparing to London prices, it is
:53:24. > :53:31.about �6 a kilo. Lemon sole is often �9 a kilo. It is a good fish.
:53:31. > :53:36.It is meaty. You give it a nice haircut. Using sharp scissors, see
:53:37. > :53:43.how easy that was. There is the roe, pull that out.
:53:43. > :53:48.Do you use it? I like herring roe on toast and butter. That is good.
:53:48. > :53:54.There we go. A nice bit of butter on there and vegetable oil in the
:53:54. > :53:56.pan. Turn the gas up, we want that
:53:56. > :54:05.Turn the gas up, we want that smoking hot.
:54:06. > :54:09.So, a flat fish. Yes, this is a nice flat fish to
:54:09. > :54:15.use. Right, lots of seasoning in the flour.
:54:15. > :54:22.We have banned you from using the knives after what happened this
:54:23. > :54:29.morning! On we go! Now, flour and then the pan, in the
:54:29. > :54:34.pan, skin side down first. Where people go wrong is that they shake
:54:34. > :54:40.the pan, but don't shake it. Is there a reason why we don't
:54:40. > :54:44.shake it? It won't, it will start sticking then. That is when you get
:54:44. > :54:48.the problems, but red hot oil and leave it in. That is plain
:54:48. > :54:52.vegetable oil. Tell us about this? This is sea
:54:52. > :54:58.kale. It is expensive about �35 a kilo.
:54:58. > :55:03.So you went cheap with the fish and blown the budget with the kale?
:55:03. > :55:10.We are also making a potted shrimp butter.
:55:10. > :55:16.Why is it so expensive? It is basically like celery? You can do
:55:16. > :55:26.lovely things with it, with poached eggs, with parmesan.
:55:26. > :55:32.Do you use this Judith? No, I don't. It is too expensive.
:55:33. > :55:40.Treat is like asparagus. Or you could use asparagus if you think it
:55:40. > :55:44.too expensive! We don't want to fry the shallots, but sort of stew them.
:55:44. > :55:49.No colour. Can I turn that over now? Yes.
:55:49. > :55:53.There we go and then add butter in the pan. Can you put that in the
:55:53. > :55:58.oven. You are doing this with a lemon
:55:58. > :56:01.rose? I'm using lemon flowers. Why not just do a lemon wedge?
:56:01. > :56:06.are doing something with a bit more finesse.
:56:06. > :56:11.Can I say what we have in here now? Yes the butter, the shallots and
:56:11. > :56:13.pop in the mace and the cayenne to flavour it and take the pan off the
:56:13. > :56:19.stove and let it stew together for a bit.
:56:19. > :56:26.Shall I finish that off? Go on, then.
:56:26. > :56:33.We are taking the pith off. It is a very long lab otherous job.
:56:33. > :56:39.What spices are in here? With the potted shrimps we have mace and
:56:39. > :56:49.cayenne. Give that a stir and then add some gentleman's relish.
:56:49. > :56:51.
:56:51. > :57:00.What is that? It is like Ann chovy piece with -- anchovy piece.
:57:00. > :57:05.It is nice on a canape. It is lovely on toast with cucumber on
:57:05. > :57:15.top. It is very underused. It is an English product as well.
:57:15. > :57:21.So, is this what you want? That's Years ago when you did a sole
:57:21. > :57:26.meneure, you would put that on top. This is very old school, this kind
:57:26. > :57:33.of garnish? Very old. We know that Amanda is a lover of
:57:33. > :57:38.markets, what should she be looking for, what is in season? Cabbage.
:57:38. > :57:43.Things like that. Very tasty. Let's get that out of the way.
:57:43. > :57:48.Somehow your thumb holding up? Nicely.
:57:48. > :57:58.Right, this bit, is that the cayenne that has changed the
:57:58. > :58:00.
:58:00. > :58:06.colour? Yes, the shrimps are going to go in there now.
:58:06. > :58:10.Give that a little stir. Do you want pepper in there? I have
:58:10. > :58:14.seasoned it. These are lovely shrimps. I was
:58:14. > :58:18.talking about prawns earlier on. I was trying to get Cardigan Bay in
:58:19. > :58:23.the restaurant, but can I get them? I can't get them in London, they
:58:23. > :58:28.are all going to Spain and Portugal. I think that is happening a lot. We
:58:28. > :58:35.have it, but we keep exporting it. The French and the Spanish want our
:58:36. > :58:41.fish and our meat. The beef, oysters, the fish. We
:58:41. > :58:46.need to keep it on these shores. Now, this takes two or three
:58:46. > :58:52.minutes? Yes. It is very tasty. Just melted butter and black pepper.
:58:52. > :59:02.You can have that as a starter. I have the fish here. A really hot
:59:02. > :59:03.
:59:03. > :59:08.How is that looking? Going to take I want it to taste - so that's the
:59:08. > :59:11.Don't shake the pan and it will cook quite nicely.
:59:11. > :59:15.It's a nice sturdy fish.
:59:15. > :59:19.You eat fish, but not the shellfish, is that right?
:59:19. > :59:23.I love fish, and I love halibut. It's my favourite.
:59:23. > :59:25.It's just fantastic, and sea bream.
:59:26. > :59:30.The sea cow on top. Can you spoon over the...
:59:30. > :59:34.I'll put that on because I know you've only got one arm now.
:59:34. > :59:38.OK. So that's literally blanched a couple of minutes, that sea cow.
:59:38. > :59:43.Lovely, excellent. Looks, I have to say, fantastic.
:59:43. > :59:48.Smells lovely, doesn't it? Put some of that proper butter on there -
:59:48. > :59:52.look at that. A nice couple of slices on there.
:59:52. > :59:55.Happy with that? Lovely.
:59:55. > :59:59.Then we have these little tendril pea shoots.
:59:59. > :00:03.Megrim, sea cow, potted lemon butter.
:00:03. > :00:05.With my wedge of lemon, done.
:00:05. > :00:15.I'll take that off because it looks absolutely spectacular.
:00:15. > :00:16.
:00:16. > :00:19.I'll take that off because it looks absolutely spectacular.
:00:19. > :00:21.You get to dive into this.
:00:21. > :00:23.I told you before the show you wouldn't leave here hungry.
:00:23. > :00:26.That looks amazing. Fabulous. Absolutely beautiful.
:00:26. > :00:29.In the restaurant, you would be looking at �30 for that?
:00:29. > :00:33.It's not pallid, you know what I mean? It's colourful and gorgeous.
:00:33. > :00:36.Fresh as well and cooked in real time.
:00:36. > :00:41.You can make the shrimps the day before and pour them over the fish.
:00:41. > :00:44.It is fully cooked all the way through.
:00:44. > :00:47.You should have smell-o-vision. It smells delicious.
:00:47. > :00:50.The shrimps smell delicious because you have the spices.
:00:50. > :00:54.Oh, my God. This is a gorgeous breakfast.
:00:54. > :00:57.I am going to have a little bit and then pass it on.
:00:58. > :01:03.The idea is to get a big spoonful! You'll learn by the end of the show.
:01:03. > :01:06.Have you tasted the veg? I haven't.
:01:06. > :01:10.I sent Olly to the north of London
:01:10. > :01:13.to see what he's chosen to go with his Megrim.
:01:13. > :01:20.I have come here to Lords, the home of cricket.
:01:20. > :01:24.But before I give some top tips to match today's dishes,
:01:24. > :01:34.I have got to get rid of this.
:01:34. > :01:42.
:01:42. > :01:46.With Lawrence's sensational sole I am hunting a white wine
:01:46. > :01:49.with intensity and all the freshness of the ocean.
:01:49. > :01:52.If you're cooking fishy dishes at home you could go for a white wine.
:01:52. > :01:56.However, there's lot going on in his dish.
:01:56. > :01:59.Think about the punch of the spice, the Tang of the gentlemen's relish
:01:59. > :02:03.and the salty shrimps,
:02:03. > :02:05.so I am selecting a wine with a bit more complexity.
:02:05. > :02:08.It is Errazuriz 2010 from Chile.
:02:08. > :02:13.This wine comes from the coolclimate of Chile's Casablanca coast.
:02:13. > :02:23.I think the winemaker has taken a bit of a gamble sourcing Chardonnay from there but boy,
:02:23. > :02:28.has it paid off. You have a peachiness in there.
:02:28. > :02:34.It is so fresh, it feels like you're dipping your nose into the Pacific Ocean.
:02:34. > :02:38.Marvellous.
:02:38. > :02:41.There is intensity of the fruit there as well as savoury streak
:02:41. > :02:45.that comes from oak. That is what you need whenever you pan fry fish.
:02:45. > :02:49.Lawrence has powerful flavours in his dish -
:02:49. > :02:53.think about the gentleman's relish, the cayenne and mace.
:02:53. > :03:00.You also have the zing of the lemons in the dish and the fresh sea kale.
:03:00. > :03:06.For that I am hunting a wineinspired by the freshness of the sea.
:03:06. > :03:16.You know I love this dish - here's to your sole. Cheers!
:03:16. > :03:16.
:03:16. > :03:20.What do you reckon? I think it's great wine.
:03:21. > :03:25.Chardonnay, everyone's gone past it, but that Chardonnay with that fish-
:03:25. > :03:28.well done. It's delicious.
:03:28. > :03:30.Cuts through the butter as well.
:03:30. > :03:35.It's a great choice. Beautiful. You're in heaven already.
:03:35. > :03:38.Absolutely in heaven. This is delicious.
:03:38. > :03:44.Girls, what do you reckon? Really good.
:03:44. > :03:54.Oh, if you were served that in a restaurant, you'd be really happy.
:03:54. > :03:57.
:03:58. > :03:58.I'm
:03:58. > :03:59.I'm not
:03:59. > :04:04.I'm not sure
:04:04. > :04:10.I'm not sure what Michel Roux would make of that fish, but he is here
:04:10. > :04:15.with his son now, they joined us for the first time this year.
:04:15. > :04:22.Now, let's get down to business, the three egg omelette cooked as
:04:22. > :04:27.fast as you can. Alain, who would you like to bade on the board?
:04:27. > :04:31.dad. There he is. On the board. Now, a
:04:31. > :04:38.three-egg omelette, cooked as fast as you can. You know the score,
:04:38. > :04:48.don't you? Yes, I do. The clock is on, three, two, one,
:04:48. > :04:53.
:04:53. > :05:00.go! I'm saying nothing, I'm just Look at the concentration on their
:05:00. > :05:04.faces! Come on, Michel, come on! Oh, yes! Very good.
:05:04. > :05:08.APPLAUSE. Amazing! Right, I get to have a
:05:08. > :05:17.taste of this. That was the time I should have
:05:17. > :05:21.asked for a pay rise. I missed that. It is seasoned. Good.
:05:21. > :05:29.He did season his. I did season mine. Yes, I did from
:05:29. > :05:37.the left hand. It is still good. Alain... He was
:05:37. > :05:42.not even there on 30! What will you say, 45 seconds? Do you think you
:05:42. > :05:52.beat your dad? I think that I need some practise.
:05:52. > :05:52.
:05:52. > :05:57.You beat your dad. You did it in 26.68 seconds. A little bit higher.
:05:57. > :06:02.Don't get carried away. It depends on whether or not I
:06:02. > :06:09.accept that as an omelette. There was a shell in his, did you
:06:09. > :06:14.see that, James? You did it... Look at him, Mr Confidence! You did it
:06:14. > :06:18.in 23.92. That puts you there, but you're not
:06:19. > :06:25.going on it is not an omelette, chef. Only joking! There is no way
:06:25. > :06:30.I'm going to say that! For a second I thought you were going to be a
:06:30. > :06:38.bad boy! There you go. Fantastic. Six Michelin stars between them.
:06:38. > :06:43.Brilliant stuff. It take as braver man than me to
:06:43. > :06:48.disqualify Michel Roux. One man who has never been that quick at the
:06:48. > :06:58.omelette challenge is Rick Stein, but he is pretty good at Malaysian
:06:58. > :07:08.
:07:08. > :07:12.food. Check this ot four for this chicken.
:07:12. > :07:16.Nasi goreng meaning what? If is just fried rice.
:07:16. > :07:24.We need pepper salt, garlic in there.
:07:24. > :07:31.This is from your recent travels? Yes, from the Far Eastern Odyssey.
:07:31. > :07:37.This is from where, Malaysia? In Malaysia you have nasi goreng
:07:37. > :07:46.for breakfast. When you see the amount of chilli that goes in there,
:07:46. > :07:54.you may be surprised, but you have just been there? Working already! I
:07:54. > :08:01.was in Cowie. It is Language Cowie, I know it
:08:02. > :08:06.very well. I stay there every year. Right, there is a sink in the back
:08:06. > :08:11.or they will tell me off if you don't wash your hands.
:08:11. > :08:16.I would do this in the commercial kitchen, but at home thing things
:08:16. > :08:24.lapse. Good, we are now going to make the
:08:24. > :08:30.piece which has peanuts. You can use cashew nuts if you have an
:08:30. > :08:35.allergy. We are using shrimp piece. It is the most distinctive flavour
:08:35. > :08:41.of Malaysian cooking. You would miss it if it was not there.
:08:41. > :08:47.You have been busy. You have obviously got Padstow? When you say
:08:47. > :08:55.you have Padstow, you really mean that! Come on, Deborah! You are
:08:55. > :09:00.over in Australia a bit? I love it there. I have a restaurant about
:09:00. > :09:05.three-and-a-half hours south of Sydney called Bansters. We have
:09:05. > :09:14.this sign with my siing tur going down to Bannisters -- signature.
:09:14. > :09:24.It is at Molly Mook. It is on the beach.
:09:24. > :09:28.
:09:28. > :09:38.Some smart person keeps getting on the ladder and putting a P instead
:09:38. > :09:42.
:09:42. > :09:48.of Rick! I'm not happy with that! The fish sauce is anchovies. When
:09:48. > :09:56.you described that about the layers of anchovy and salt it is the same.
:09:56. > :10:00.Do you want the chilli in there? Yes, please. Thank you James. I am
:10:00. > :10:06.too much things of omelettes! Thank you very much.
:10:06. > :10:11.Rick, is the shrimp piece the same as the Chinese restaurant dim some?
:10:11. > :10:14.Yes, the same as that. It is all over South East Asia.
:10:14. > :10:18.. Thank you. That's it. That's my piece. Of
:10:18. > :10:23.course you can make that up sometime before. Nasi goreng is
:10:23. > :10:28.something that you want to make regularly to keep the piece in your
:10:28. > :10:36.fridge. If you fancy if for breakfast. In Malaysia they have it
:10:36. > :10:42.for break fst. I love it. I don't - - breakfast. I love it
:10:42. > :10:49.I don't mind the chilli hit. It is great with rice.
:10:49. > :10:54.It is a very movable feast. I'm sorry I'm making this omelette. I'm
:10:54. > :11:00.getting a bit of practise there. Ten seconds! So, tell us about
:11:00. > :11:04.Spain and your visit to Spain? Why Spain? Well, I had always wanted to
:11:04. > :11:11.make Spain. Ever since going there as a child and having squid in ink
:11:11. > :11:15.sauce, I have always had a bit of a stpas nation for the sort of
:11:15. > :11:19.slightly -- fascination, for the sort of slightly, I mean Spanish
:11:19. > :11:25.food is not like the rest of European food because of the
:11:25. > :11:31.influence from the Moors, it is slightly unusual.
:11:31. > :11:38.Thank you! That's what I like about In fact, we wanted to call the
:11:38. > :11:48.series Hidden Spain, but then David, the director, we were in the middle
:11:48. > :11:49.
:11:49. > :11:54.of Santiago, having empenadas, there were so many tourists, it was
:11:54. > :12:00.hardly hidden, but there is a lot of food that you don't find in the
:12:00. > :12:06.tourist bus. It is fascinating. I can't... You are so good, James.
:12:06. > :12:12.You know when you are doing demos, these are the things... But I can't
:12:12. > :12:17.get over how in credible the Spanish people are. When I was
:12:17. > :12:21.doing cooking over there, there were two Spanish people watching me
:12:21. > :12:27.cook the Spanish food, loads of different dishes, they did not say
:12:27. > :12:36.a word. If I had been in Italy, they would have been saying, "No!
:12:36. > :12:39.No! No "But I love Italy. I was thinking if I wanted to make
:12:39. > :12:47.endless TV series in the same country it probably would be Italy,
:12:47. > :12:57.apart from the UK of course! Ireland! Ireland! Irish hospital
:12:57. > :12:59.
:12:59. > :13:06.alt? -- hospitality. I had an Irish breakfast. They gave
:13:06. > :13:14.you an Ulster fry, a pint of Guinness and an egg nothing, it was
:13:14. > :13:17.7 .4 5am! I love that What I love about Northern Ireland
:13:17. > :13:21.is how agriculture it still is. I remember saying when we were making
:13:21. > :13:25.those famous films, that was about five years ago, you feel it was
:13:25. > :13:28.like Britain was in the 50s. They still have this connection to the
:13:28. > :13:31.land. Brilliant. It is a great place.
:13:31. > :13:36.It is a shame we have lost that a bit.
:13:36. > :13:41.Right, sorry, we have fried off the piece. We have the cooked rice.
:13:41. > :13:46.This is a re-cooked dish in the sense that the rice is cooked
:13:46. > :13:54.beforehand. This is a long grain rice? Yes, or
:13:54. > :13:58.jasmine rice. When I cook my rice, I never bother to wash it. I don't
:13:58. > :14:03.think it makes a difference. Lots of recipes say to wash the rice
:14:03. > :14:08.before you start, I don't do it. Now, it is a question of adding all
:14:08. > :14:13.of the bits. The omelette. The soy sauce in by mistake, I didn't
:14:13. > :14:19.notice that. It is funny how things go wrong when you are in a hurry.
:14:19. > :14:26.Where is my chicken? Don't worry, you have this to go in yet.
:14:26. > :14:30.Yes, this to go in too! The cucumber.
:14:30. > :14:38.The recipes for today, go to bbc.co.uk/recipes.
:14:38. > :14:41.We will have a chat after about this! Do you mind if I test this?
:14:41. > :14:49.Go ahead. That is good. That is very nice.
:14:49. > :14:58.They are almost there, the onions. I want them golden and crisp.
:14:58. > :15:03.Ail -- I'll ook after this. Are you cooking cucumber? -- I'll
:15:03. > :15:07.look after this. The idea is to get a crispness in
:15:07. > :15:12.the rice. Sometimes I do it with grilled mackerel to put it on the
:15:12. > :15:18.top. I'll leave you to serve that.
:15:18. > :15:23.I had to do this all at once, but actually, I would have the omelette
:15:23. > :15:28.already done in the fridge and of course I would have the spice piece
:15:28. > :15:37.done in the fridge. I would have my rice cooked. It is making me cough
:15:37. > :15:42.a bit! Basically, when I come down to breakfast a bit bleary-eyed, I
:15:42. > :15:47.would get my wok, throw in the spice piece, over a bit of ketchup
:15:47. > :15:52.and then the rice and everything else. It is interesting you use the
:15:52. > :16:02.ketchup in it? It gives a bit of sweetness and colour.
:16:02. > :16:06.
:16:06. > :16:11.And there, I finish it off! Do you use ketchup in teriyaki? Yes. It is
:16:11. > :16:16.great. For Asians it is a couldn't meant. There is a lot of social
:16:16. > :16:22.convention attached to ketchup with us. I always remember with my
:16:22. > :16:30.mother, if I dared to put kuchup with my fried eggs for breakfast,
:16:30. > :16:35.she would say it was disgusting. daughter eats food with her
:16:35. > :16:45.ketchup! Remind us of what that is, again? This is nasi goreng with
:16:45. > :16:49.
:16:49. > :16:56.lime and sugar barbecued chicken. The man is a true legend.
:16:56. > :16:58.Dive into this one for breakfast. Just a small portion! That is
:16:58. > :17:05.actually great for breakfast, I have to say.
:17:05. > :17:11.It is a fry-up in a sense. When we are filming over there, the
:17:11. > :17:15.crew go for the European stuff. I always say to them why are they
:17:15. > :17:22.going for the bacon and eggs, have this instead.
:17:22. > :17:30.Now, let's see what Suzy Atkins has chosen to go with Rick's marvellous
:17:30. > :17:33.Malaysian chicken. For Rick's nasi goreng with lime
:17:34. > :17:41.and sugar barbecued chicken we have to find a wine to cope with a lot
:17:41. > :17:45.of spice and the hint of sweetness. New world wines hit the mark. This
:17:45. > :17:55.New Zealand wine is a great match, but it may be a little too perfect
:17:55. > :17:57.
:17:57. > :18:02.for some. So I have gone to South Africa. It is the Porcupine
:18:02. > :18:08.Sauvignon Blanc 2009. This is great with south-east Asian
:18:08. > :18:13.dishes like this one. It is really appealing with a fruity aroma.
:18:13. > :18:17.Especially the green fruits, the lime and the gooseberry. It is
:18:17. > :18:22.zingy with lots of fresh fruityness to the wine. It is that quality
:18:22. > :18:27.that will be good with the sweet marinaded chicken and the fried
:18:27. > :18:32.shallots. On the finish there is a bright note. Even of green pepper.
:18:32. > :18:37.That is what works with the soy sauce and of course all of the
:18:37. > :18:41.wonderful chilli pepper. Rickst it is always a challenge to come up
:18:41. > :18:45.with the perfect wine with such a beautiful spicy dish like this one,
:18:45. > :18:55.but with this one, I have cracked it. Enjoy.
:18:55. > :18:56.
:18:56. > :19:02.I really like it. I do think that the South Africans make such good
:19:02. > :19:08.Sauvignon Blanc. Lovely.
:19:08. > :19:11.For our special guest facing food hell is their worst nightmare. TV
:19:11. > :19:16.fashion guru Gok Wan had been dreading it throughout the
:19:16. > :19:23.appearance earlier in the year. He tried to persuade everybody to let
:19:23. > :19:27.him enjoy food heaven, but what did he get? Let's see what happened.
:19:27. > :19:32.It is time to find out if Gok is facing food heaven or food hell.
:19:32. > :19:37.Everyone has made up their minds. It could be food heaven which is
:19:37. > :19:39.the tuna marinated with your favourite grons. Rice noodles,
:19:39. > :19:48.peanuts. -- ingredients.
:19:48. > :19:54.Or it could be pad Ron peppers, roasted, paprika, monkfish, Romero
:19:54. > :20:00.sauce, what do you think that they decided? I think that they love me.
:20:00. > :20:06.It is 2-1 to hell at home. I think that John is my brother
:20:06. > :20:16.from another mother, I think it is possibly going to be hell.
:20:16. > :20:19.
:20:19. > :20:29.He said tuna... He did not! However, First I'm going to use my rice
:20:29. > :20:30.
:20:30. > :20:40.First I'm going to use my rice Wait for the kettle to boil,
:20:40. > :20:42.
:20:42. > :20:48.That's fine. We have We're going to cut that
:20:48. > :20:55.A bit of lemongrass, put some because that'll go almost
:20:55. > :21:05.Yeah, a light soy sauce, a bit of A little bit of the old Thai fish
:21:05. > :21:12.
:21:12. > :21:19.There you go, chef. I'm going to use this oil over
:21:19. > :21:21.you three just in aprons cooking me food.
:21:21. > :21:25.I am very excited. Yeah, yeah!
:21:25. > :21:28.LAUGHTER You're loving this, aren't you?
:21:28. > :21:32.Good boy. Marinade that.
:21:32. > :21:36.It doesn't take that long at all. Just sear it in a pot pan.
:21:36. > :21:39.The reason I have a decent thickness of tuna is
:21:39. > :21:43.I am actually going to serve it proper, proper rare. So excited.
:21:43. > :21:46.It should be sealed on both sides. I agree. Rare in the middle.
:21:46. > :21:50.Over there we have the peanuts, ginger and garlic? And lemongrass.
:21:50. > :21:56.A few spring onions in there, not many.
:21:56. > :22:00.The rest in the salad we're going to use as well in a second.
:22:00. > :22:02.Amazing. Is that good to go?
:22:02. > :22:07.Flip that over the top. We must never, ever boil the vermicelli.
:22:07. > :22:17.Over the top. Like that.
:22:17. > :22:21.
:22:22. > :22:25.You can use these for stir-frys, bits and pieces.
:22:25. > :22:28.I mentioned during the show when you do dinner parties,
:22:28. > :22:31.the whole thing is an event for you.
:22:31. > :22:33.The whole thing.
:22:33. > :22:36.You design the menu. Literally, everything carries through.
:22:36. > :22:40.It carries through. Everything has only one story,
:22:40. > :22:44.one narrative. I struggle with fusion stuff. I get a bit confused.
:22:44. > :22:47.I like there to be one story, so that's down to the stable
:22:47. > :22:51.setting, the people you invite,the music, the food, the full works.
:22:51. > :22:56.Entertaining is in my blood. We have always done it as a family.
:22:56. > :22:59.It's important. You kind of never lose it, do you? Never.
:22:59. > :23:03.We joke about it as a family. Knowall my family are watching right now
:23:03. > :23:07.because we'll all sit down for dinner having dim sum or something.
:23:07. > :23:10.The whole family would talk about, if this was our restaurant,
:23:11. > :23:13.we'd do this differently, and that isn't very good,
:23:13. > :23:16.and my dad is the best chef in the world. Sorry, boys.
:23:16. > :23:19.He would whip your bums. He's brilliant.
:23:19. > :23:24.What kind of influences has he got?
:23:24. > :23:28.When we were growing up because we were in the restaurant,
:23:28. > :23:32.we'd have Western food, but as soon as we went home,
:23:32. > :23:35.it was the traditional - the broths and the Chinese herbs and stuff.
:23:35. > :23:40.We were very experienced about food from a young age.
:23:40. > :23:42.One thing that's great about that
:23:42. > :23:47.is they seem to use all manners of meat, the whole lot.
:23:47. > :23:49.My dad would use the off-cuts.
:23:49. > :23:56.He loves the chickens' feet and the head much more than he would like the breast of the meat.
:23:56. > :24:01.Blanch those, ice cold water to cool it down. Gorgeous.
:24:01. > :24:04.And look at this dressing.
:24:04. > :24:09.Fish sauce going in there as well. That's a lot of fish sauce.
:24:09. > :24:13.There are noodles going in there. It will be fine.
:24:14. > :24:17.I wasn't criticising. I was just asking. You did that very well.
:24:17. > :24:22.Good boy. What they're going to do is mix this together into a salad.
:24:22. > :24:26.If you can mix that up. Add thechopped mint, the chopped coriander,
:24:26. > :24:30.save some spring onions for later that would be great.
:24:30. > :24:33.Can I do anything to help, boys?
:24:33. > :24:36.You can put that mint into the salad they're mixing there.
:24:36. > :24:40.Meanwhile, the only job I have left to do is here.
:24:40. > :24:42.A little bit of mint you can pop in there.
:24:42. > :24:45.This is the marinade from the tuna.
:24:45. > :24:49.I am going to pop that over the top, keep the heat on here,
:24:49. > :24:54.so the idea is we seal this, and like I was saying, you almost get a teriyaki sauce out of this
:24:54. > :24:59.as it reduces down. You get a lovely glaze. It will be sort of - well,
:24:59. > :25:03.it will be almost blue in the centre.
:25:03. > :25:08.That's what you want it really with this one, especially with tuna
:25:08. > :25:11.this good. You don't want to overcook it.
:25:11. > :25:17.Amazing. Can you just roll this up into a nice little pile?
:25:17. > :25:19.Top that up, please - cut the tops off those.
:25:19. > :25:23.Atul will show you how to do them. Got some scissors?
:25:23. > :25:30.There's the tuna done. I'll do that. We've got a nice little bit of...
:25:30. > :25:35.Do you want this mixing up together? No, it can be separate.
:25:35. > :25:39.Oh! Or it could be together. It doesn't matter.
:25:39. > :25:46.Right ready when you are, Jun,please - a nice little pile of that.
:25:46. > :25:56.Our sliced tuna you've got here - now, if you look at this, that is what we're looking for.
:25:56. > :25:58.
:25:58. > :26:02.That is amazing. Look at that. Like that.
:26:02. > :26:06.Then we put our tuna on right there.
:26:06. > :26:10.If you buy tuna this good,you don't want to be overcooking it.
:26:10. > :26:15.If you buy tuna that good, you don't need a boyfriend - amazing.
:26:15. > :26:19.A few bits of peanuts over the top - just chop that up.
:26:19. > :26:23.They can roughly just go all over there. I am so excited.
:26:23. > :26:28.A bit of these cresses over the top.
:26:28. > :26:32.A little bit of veg, boys, please. Can you pass that?
:26:32. > :26:36.There you go, a few bits of cress over the top, a bit of lime
:26:36. > :26:41.on the side - a bit of that. No butter? No butter. No butter.
:26:41. > :26:46.I'll serve bread and butter pudding for dessert afterwards!
:26:46. > :26:51.Dive into that. Tell us what you think of that.
:26:51. > :26:55.That is phenomenal. Thank you very much indeed.
:26:55. > :27:05.Food heaven.
:27:05. > :27:11.
:27:11. > :27:12.To
:27:12. > :27:12.To go
:27:12. > :27:21.To go with
:27:21. > :27:27.To go with this, Suzy has chosen a rise ling to go with this.
:27:27. > :27:35.DReisling. What do you think? Marry me! He's a
:27:35. > :27:39.happy man! There is an offer you cannot refuse! A very relieved Gok
:27:39. > :27:43.Wan enjoying his food heaven there. We have reached the end of the show.
:27:43. > :27:47.I hope you enjoyed looking back at some of the best moments on the
:27:47. > :27:50.Saturday Kitchen. All of the recipes we have shown you today are