:00:37. > :00:41.Good morning. Welcome to Saturday Kitchen Best Bites. We are not
:00:41. > :00:48.looking live over the summer, but looking back at some of the great
:00:48. > :00:57.recipes from the last year. Coming up - Anthony Head paid us a visit
:00:57. > :01:07.and we had blackberry Charlotte and it put a smile on his face. We had
:01:07. > :01:12.
:01:12. > :01:18.a new ingredient from Francesco and it's a kind of salami. It's
:01:18. > :01:24.beautiful. The great Michel Roux gave us a masterclass. He made a
:01:24. > :01:33.buccaneer sauce for sausages and then a classic orange to pour over
:01:33. > :01:39.some pancakes. I can't get over how quickly you did it. Elaine Paige
:01:39. > :01:45.faced hef and hell. Prawns and -- heaven and hell. Prawns or duck.
:01:45. > :01:52.Find out what she got at the end of the show. Mark is a chef who likes
:01:52. > :01:59.to go the extra mile. Last year, he brought his own sausage-making
:01:59. > :02:03.machine to show us how to make chorizo. You've been a busy boy,
:02:03. > :02:09.particularly with this. This is the first time we've made this on the
:02:09. > :02:15.show. I'm very proud of the home- made chorizo. I make it at home.
:02:15. > :02:25.have a picture of it. That is your house? I sleep under that bit there.
:02:25. > :02:26.
:02:26. > :02:36.Where are the chairs from? IKEA. Other stores are available. It's
:02:36. > :02:39.
:02:39. > :02:47.Other stores are available. It's really simple. P We have pork
:02:47. > :02:52.ground shoulder. Add the garlic, finely crushed. Then we have the
:02:52. > :02:56.smoked paprika, which gives it the smokey flavour. Then the salt. The
:02:56. > :03:01.amount of salt that goes in that does the curing and essentially
:03:01. > :03:06.cooks the meat, as it hangs for a month. It draws all the moisture
:03:06. > :03:15.out and cooks that. If you were to just not put the paprika in it
:03:15. > :03:19.would end up like a milano? Basically, I started making the
:03:19. > :03:28.salami and instead of adding ordinary paprika I put in the
:03:28. > :03:37.smoked and a lot more and that's what came out. That is the picante.
:03:37. > :03:45.Sweet and smokey. It's 25 grammes of salt per kilo of meat. A little
:03:45. > :03:51.splash of red wine in there. That gives it a nice darker colour.
:03:51. > :03:56.After I've made this, I have brought one from home, one that I
:03:56. > :04:02.made earlier. It's a month-monther. Too much time on your hands. This
:04:02. > :04:06.is all to develop a recipe for my new book that's out in September
:04:06. > :04:10.2011. Good link. Almost a year to keep plugging it. I got to get that
:04:10. > :04:17.in now! That's what I'm doing at home is developing sort of recipes
:04:17. > :04:21.for that. Obviously, I didn't invent the sausage, but this is my
:04:21. > :04:28.take on it. You have to make sure the seasoning goes through all the
:04:28. > :04:36.meat. You got your cars. I'm not in a position to buy fast cars, but
:04:36. > :04:42.now I have fast sausage makers instead. You brought this in?
:04:42. > :04:46.Where did you get this from? local butcher, Mike, from Greenwich,
:04:46. > :04:53.he lent me very kindly, his sausage machine and it was about the same
:04:53. > :04:58.size as my kitchen and I didn't want a mechanical one. I wanted to
:04:58. > :05:03.do it by hand. I went on-line and Googleed sausage makers and this
:05:03. > :05:09.one came up. I got it from America. Maybe there's a market, James, and
:05:09. > :05:16.we can go into it. We'll see how they turn out. These are natural
:05:16. > :05:20.skins. You have to use natural casings, because it allows the air
:05:20. > :05:27.to breathe through and you need to get the air in to dry it, because
:05:27. > :05:32.you put it in a cool place. Natural skins for dried meats? Exactly,
:05:32. > :05:39.yeah. It's always best to use natural stuff. Put that on there.
:05:39. > :05:48.This mix is enough to make three or four good-sized sausages. You can
:05:48. > :05:58.make them as long or short or thick or thin as you like. We tie the end
:05:58. > :06:04.
:06:04. > :06:14.off that. After a bit of practice you'll see how really easy this is.
:06:14. > :06:16.
:06:16. > :06:21.You kind of want the right amount of pressure to fill up the skin.
:06:21. > :06:25.The key thing is that as soon as you have mixed your mix get it made,
:06:25. > :06:29.because if you live it the salt will work on it and it will toughen
:06:30. > :06:33.up and make it really hard to pipe out. The difference between this
:06:33. > :06:38.and normal sausages is the huge amount of fat, but mainly salt?
:06:38. > :06:42.Exactly and how you store it. You hang it up. It needs to be outside.
:06:42. > :06:48.If you've got a garden shed, drill a few holes in there or put in
:06:48. > :06:58.ventilation and it's absolutely perfect for that. The next thing,
:06:58. > :06:58.
:06:58. > :07:02.which is really important, is the cocktail stick. You have to prick
:07:02. > :07:08.it all over and that gets rid of any of the air bubbles and the
:07:08. > :07:11.stick is perfect for that. Basically, as the salt starts
:07:11. > :07:16.curing and the meat kind of shrinks away, the skins will enclose around
:07:17. > :07:20.that. If you can tie that up with a little bit of string and hang it up
:07:20. > :07:30.on the back, we have our own Saturday Kitchen chorizo store up
:07:30. > :07:30.
:07:30. > :07:34.there. We can keep this and next time you're on we'll use it again.
:07:34. > :07:38.I'll have to come up with another recipe. This is the one we have
:07:38. > :07:48.done in rehearsals. This is it. This is my baby. I'm really proud
:07:48. > :07:49.
:07:49. > :07:54.of this. This is my other baby. The baby at home, Ivy and Nancy. This
:07:54. > :08:04.is my chorizo. I'll give you a piece on the end. If people were
:08:04. > :08:09.doing this, seriously, you could put that cloth over the top as well.
:08:09. > :08:13.A muslin. Look at that. It's stunning, even if I do say so
:08:13. > :08:20.myself. I've got it near a window with a blind, so the slats of the
:08:20. > :08:26.blinds are open so there's a light airflow and I've upgraded to a
:08:26. > :08:30.clothes rail, which works perfectly. Literally a month, that will be
:08:30. > :08:34.fine? Yes. Look at that, James. Have a little try of that. It
:08:34. > :08:38.really does look like the real thing. Tastes like the real thing
:08:38. > :08:44.as well. Delicious. If you start experimenting with smoking a little
:08:44. > :08:48.more you get to that stage and maybe smoke it and things like that.
:08:48. > :08:53.I'm doing two quick dishes. A really hot day, so you don't want
:08:53. > :08:59.to toil over your barbecue. I'm doing one dish which uses the
:08:59. > :09:05.chorizo which you want to eat, but it's flavoured. You have peeled the
:09:05. > :09:09.beautiful king prawns for me. We'll just get that in there. We have
:09:09. > :09:16.sliced garlic shavings, which will go nice and crispy for the prawns
:09:16. > :09:25.and the other one is cooked in a red wine kind of glaze. We have
:09:26. > :09:34.shopped shallot. Plenty of salt in there. It has got a little in, but
:09:34. > :09:44.plenty of salt. Nice rock salt. It took me two months to make that. We
:09:44. > :09:44.
:09:44. > :09:50.get a little black pepper in there. You know, you can eat this raw as
:09:50. > :09:56.well. Bay leaves. As well as doing a book, you are looking for a
:09:56. > :10:00.restaurant, is that right? Yes. You got to watch this space. I will
:10:00. > :10:04.obviously as I always like to give you the exclusives, but it will
:10:04. > :10:09.probably be the next time I'm on, I will be able to tell you. Is this
:10:09. > :10:13.your first restaurant on your own? Obviously, 13 years with Gordononed
:10:13. > :10:17.an amazing time with that. I have learnt everything from him. He's a
:10:17. > :10:27.great, great guy. Really teaches you so much about the restaurant
:10:27. > :10:28.
:10:28. > :10:35.and the industry. I have been helping out at the Swan and at the
:10:35. > :10:42.Globe Theatre, but the restaurant is something I've always wanted.
:10:42. > :10:48.put red wine in there? Yes. leaf also? Yeah. Just sitting there
:10:48. > :10:55.in the sun. We are going to do sherry. It has a Spanish theme. A
:10:55. > :11:01.touch in there. I know you like the flames, James. Yeah. Any particular
:11:02. > :11:09.one? Nice and dry. Yeah, nice and dry like that. More in. I touch
:11:09. > :11:14.more in. You want some sauce and we have some bread. What is this here?
:11:14. > :11:24.Red wine that just went into there. What is that? That's to go into the
:11:24. > :11:28.sausage itself. With shell fish you want them slightly pink in the
:11:28. > :11:33.centre. You have the flavour from the toasted garlic and the flavour
:11:33. > :11:41.of the chorizo, as opposed to it being the whole part of the dish.
:11:41. > :11:44.Plenty of salt in there? It should be nice and earthy that, now.
:11:44. > :11:49.Obviously, you have to wait two months for the sausages, so you
:11:49. > :11:53.don't want to cook for ages. It's a great idea to make your own stuff.
:11:53. > :12:00.It tastes so much better. It's about practice too. You don't need
:12:00. > :12:07.that much time. I had to wait three months to get the machine over from
:12:07. > :12:13.America. This is my home-made chorizo in red wine, shallots and
:12:13. > :12:20.garlic and king prawns and roasted garlic. Great tapas, as easy as
:12:20. > :12:24.that. There you go. It looks, I have to say, plarlg the prawns, I
:12:24. > :12:29.quite like the look of -- particularly the prawns, I quite
:12:29. > :12:39.like the look of that. Chorizo and Palma ham are my second and third
:12:39. > :12:41.
:12:41. > :12:47.choice. -- parma ham are my second and third choice. You can have
:12:47. > :12:54.squid too. Cherry tomatos to bulk it out also. On a day like today
:12:54. > :13:00.you don't want to sit over a hot barbecue. Happy with that? Yes.
:13:00. > :13:10.Actually, squid I've only had done nicely once or twice. Let's go back
:13:10. > :13:12.
:13:12. > :13:18.to see what Peter has chosen to go with the top tapas. With the
:13:18. > :13:21.delicious home-made chorizo, Mark is celebrating a very Spanish
:13:21. > :13:26.ingredient and a brilliantly versatile one. If you are going to
:13:26. > :13:33.serve it with fish or seafood I would suggest a local match that is
:13:33. > :13:41.full-flavoured and elegant and that for me is a well-chilled, dry,
:13:41. > :13:51.sherry or even a fino. Tio Pepe here. But there is no better option
:13:51. > :13:52.
:13:52. > :13:58.than a lovely, juicy red. This is the Raso. Spain is an excellent
:13:58. > :14:04.source of great-value, food- friendly wines and this region is a
:14:04. > :14:12.gem, because it's not too far from Rioja and there are old vines that
:14:12. > :14:19.give intense characterful wines. It's really inviting and full of
:14:19. > :14:22.fruit. It compels you to take a sip. It's rich and it's refreshing and
:14:22. > :14:28.well rounded. That's what we need to cut through the savoury richness
:14:28. > :14:33.of the pork and not to clash with the spicyness of the paprika. There
:14:33. > :14:37.is elegance and lightness of touch, which is is important to match the
:14:37. > :14:47.chorizo with something more delicate, like the prawns, it won't
:14:47. > :14:51.
:14:51. > :14:56.overwhelm. Here's a brilliant value Wine? Very good. I'm not a wine
:14:56. > :15:04.buff by any means, but the spiciness of those flavours holds
:15:04. > :15:10.up well. And you need red for the chorizo.
:15:10. > :15:19.Mark will be with us cooking live later in the year. Coming up but
:15:19. > :15:23.see me make a warm blackry Charlotte but first let's see why
:15:23. > :15:29.the brilliant Rick Stein inspired me to do it. Over to you, Rick.
:15:29. > :15:39.I was sent a jar of lime pickle some time ago. I tasted it and I
:15:39. > :15:40.
:15:40. > :15:46.liked it. So may I present from the Lake District... I have made it all
:15:46. > :15:52.my life, in Sri Lanka, and my husband died and we came to live
:15:52. > :15:59.here for good. It just took off so well. Now we are up to our eyes in
:15:59. > :16:07.chutney. We can't make enough. Manelle's helpers de-seed the limes
:16:07. > :16:15.and carefully peel garlic and ginger meticulously. The limes are
:16:15. > :16:22.imported from India already brineed. Her assistant puts garlic, ginger
:16:23. > :16:27.and cider vinegar into a blender. Then into a warm pan goes sugar,
:16:27. > :16:33.some ground mustard and chilli flakes. A lot of chilli flakes!
:16:33. > :16:38.Then in goes the ground ginger and garlic, whizzed up with the vinegar.
:16:39. > :16:42.Then lots more vinegar. And Banda slowly heats up the pan. The
:16:42. > :16:49.pickles are brought to the boil and then he lets it reduce and thicken.
:16:49. > :16:54.He takes it off the heat and in goes sultanas. Then the whole
:16:54. > :16:58.mixture is left too cool, and finally the de-seeded limes go in,
:16:58. > :17:01.which have been meticulously prepared. Note there is no onion in
:17:01. > :17:07.any of the chutney. They say that masks the flavour of everything
:17:07. > :17:12.else. This is a salmon curry, a Sri
:17:12. > :17:22.Lankan salmon curry. We had it for lunch after we had been filming her
:17:22. > :17:23.
:17:23. > :17:28.making the cutny. I'm frying the -- chutney. I'm frying the onions and
:17:28. > :17:34.garlic together. This is an extraordinary ingredient, a semi-
:17:34. > :17:38.dried leaf of a pine. The smell is a bit like a dried shrimp in
:17:38. > :17:46.Malaysia curry. You think, how can anybody put that in food? This
:17:46. > :17:53.smells like Chalky smells when he's been out ratting, the way his fur
:17:53. > :17:58.smells. In it goes. Now some fresh curry leaves. It is smelling quite
:17:58. > :18:06.interesting. But now some Sri Lankan curry powder in the mixer.
:18:06. > :18:13.We've got cardamom seeds and then black peppercorns and fen yew Greek
:18:13. > :18:19.seeds -- fenugreek seeds. Fennel seeds, quite a lot of them. A great
:18:19. > :18:29.deal of coriander seeds. And finally a lot of cumin seeds too.
:18:29. > :18:40.
:18:40. > :18:43.chilli powder and fresh chopped tomatoes. Stir that for a little
:18:43. > :18:49.and add liquid tamarind. It is amazing that five years ago it was
:18:49. > :18:54.so hard to get tamarind. But now every supermarket has it. Finally a
:18:54. > :19:00.can of coconut milk. That's a teaspoon of salt. I wouldn't make a
:19:00. > :19:03.curry like this with prime wild salmon. The flavour is too delicate.
:19:04. > :19:11.But now in sults there is really good-quality farmed salmon around
:19:11. > :19:17.and it is perfect for that. I think Currys suit all oilly fish, but
:19:17. > :19:24.none more so than salmon. The flavour is just right. All that's
:19:24. > :19:34.needed are some of her delicate pickles and chutneys. This hotel in
:19:34. > :19:38.
:19:38. > :19:44.the village of Stanton Fitzwarren is owned by the Honda people. They
:19:45. > :19:48.yearn for Japanese food. When you watch the sushi chefs working, they
:19:48. > :19:53.don't blend things together. They celebrate individual tastes and
:19:53. > :19:58.flavours. It is the same as we do in our cooking. Sometimes I think
:19:58. > :20:04.we underrate the simplicity and the cleanness of what we do. At the
:20:04. > :20:09.hotel's shop they combine food produce that they can't get in any
:20:09. > :20:13.local shops around Swindon. When I saw the people leaving with their
:20:13. > :20:20.sushi rice it gave me an idea. I thought, what's so special about
:20:20. > :20:25.sushi? Well, it relies on seriously fresh fish. Nothing more. No other
:20:25. > :20:34.fish can be fresher than mackerel caught on those fishing trips
:20:34. > :20:38.offered round Padstow, so that's what I did.
:20:38. > :20:42.The great thing about mackerel of course is we knew we were going to
:20:42. > :20:47.catch some. Not like other trips filming where we've been after bass
:20:47. > :20:51.or sea trout and never get them. But to fillet the fish and cut them
:20:52. > :20:58.into thin strips of sushi aboard a rocking boat was something I hadn't
:20:58. > :21:08.taken into consideration. Nor the appetite and bravery of the local
:21:08. > :21:10.
:21:10. > :21:16.seagull population! Hey! Damn thing! What I'm doing here is just
:21:16. > :21:23.adding wasabi, which is very, very fiery, a green, Japanese
:21:23. > :21:29.horseradish. Just a smear on the sushi rice. It means you put the
:21:29. > :21:34.fish on top. This really is the first time anybody I think on board
:21:34. > :21:41.here, has anybody tasted this sushi before? That's all thinly sliced.
:21:41. > :21:48.This is about 30 quid s worth of sushi here from one mackerel. The
:21:48. > :21:55.cost - 5p! We'll put it on the restaurant straight away. I'm going
:21:55. > :22:03.to show you how to eat sushi. You must dip nit the soy. Pop nit the
:22:03. > :22:11.mouth. Very nice. You are going to like it. And follow with a bit of
:22:11. > :22:17.ginger. That much? As you can see, it wasn't everyone's cup of tea. I
:22:17. > :22:21.think some of them were just being polite. Different? Hm.
:22:21. > :22:26.generally I got a the impression they really liked it. What do you
:22:26. > :22:33.think? Lovely. Really nice. Very nice. OK, who is game now to show
:22:33. > :22:43.some of the fish without the rest of it. This is what they call
:22:43. > :22:47.
:22:47. > :22:51.sashimi. I honestly wouldn't have believed that.
:22:51. > :22:59.That fish doesn't get any fresher. I haven't been pushing but I've
:23:00. > :23:05.been out in my guarden again. I've got blackberries. You can get a
:23:05. > :23:12.variety of blackberries but if you are going grow your own, these are
:23:12. > :23:19.loch necessary black ris. They don't have any thorns -- these are
:23:19. > :23:25.Loch Ness blackberries. They don't have any thorns. I'm making a
:23:25. > :23:31.classic Apple Charlotte. I'm going to line this with bread. Two pieces
:23:31. > :23:36.of bread. One circle for the top, which will become the bottom, and a
:23:36. > :23:40.couple of oblongs. A busy year for you? We mentioned Merlin. That's
:23:40. > :23:48.for the younger generation but the older generation will know you
:23:48. > :23:53.from... Buffy. And the old coffee adverts. Oh, that old thing, ye.
:23:53. > :24:00.was ahead of its time really, because it was a story line. It was
:24:00. > :24:08.a ground breaking and it's been copied itself since, but that was
:24:08. > :24:12.also a copy of the old brandy advert, "Onces ripened in the sun."
:24:12. > :24:17.People said, why don't we plan a story? It took me to the United
:24:17. > :24:21.States, which was amazing. Did you have anything planned when you were
:24:22. > :24:27.in the States? No, you can't. The bottom line was it limited people's
:24:27. > :24:31.perception of me in England and it opened some doors in the States, so
:24:32. > :24:38.my partner, Sarah, said, look, it's time to test the water out there. I
:24:38. > :24:43.went out and got an agent. The first gig I got was only for 13
:24:43. > :24:47.episodes and wasn't picked up. But after a while up came Buffy, which
:24:47. > :24:52.was the most extraordinary good fortune. The problem is, you never
:24:52. > :24:57.know if you are going to, if your profile is going to die because you
:24:57. > :25:03.are just in the States. I was hoping... Sorry, I'm fascinated by
:25:03. > :25:08.what you are doing. You bake this in the oven. It is your stewed
:25:08. > :25:13.berries, and the bread. Incredible. Four minutes. Amazing. I was homing
:25:13. > :25:18.it what be sold to England. Not only was it sold to England but it
:25:18. > :25:23.was sold worldwide. It has too be said, the same thing with Merlin.
:25:23. > :25:26.The fact that it has been sold to 180 different territories. Huge
:25:26. > :25:31.success. It is huge for the BBC. Amazing. It is because it is the
:25:31. > :25:36.same thing, in that it appeals across the board. It is from six to
:25:36. > :25:42.96. It doesn't talk down. It's funny. It's dark. It's got all the
:25:42. > :25:46.ingredients, and it's a great show. We watched a special showing last
:25:46. > :25:52.weekend of the first two episodes. They were not going to be aired
:25:52. > :25:58.back to back. It is a two-eepisode story line. It is cracking stuff.
:25:58. > :26:05.For ib that hasn't seen it, you play King Arthur's dad? Yes, he's a
:26:06. > :26:10.grumpy chap. He is playing with a limited box of tools. He's an old-
:26:10. > :26:13.fashioned King, an old-style father, who rules with a rod of iron.
:26:13. > :26:18.Reading your CV you've done everything from theatre, film,
:26:18. > :26:23.television, adverts, bits and pieces. Like most actors, do you
:26:23. > :26:27.yearn for the theatre? The thing is, I love my job, because the bottom
:26:27. > :26:34.line is I get a chance to do so many different varieties. This
:26:34. > :26:38.afternoon I'm going off to record a comedy show for the BBC called The
:26:38. > :26:43.Book Of Expectations. It's a great job. As long as it remain as
:26:43. > :26:47.challenge, and it is always a challenge, I'm just hugely grateful.
:26:47. > :26:50.Variety is the best thing I suppose, isn't it? There is no other job
:26:50. > :26:56.like it. At the same time, when you are out of work you think you are
:26:56. > :27:01.never going to work again. And I've got do mention Little Britain.
:27:01. > :27:06.You have a habit of picking the big stuff. I nearly turned Little
:27:06. > :27:15.Britain down. My agent had heard the radio show. I said, I get the
:27:15. > :27:21.gag but it is the same. Each sketch is the same. But it works
:27:21. > :27:24.brilliantly and the show was... I knew it was either going to be a
:27:24. > :27:28.success or a huge failure. The first time I was in front of the
:27:28. > :27:33.studio audience and they played back some of the stuff they had
:27:33. > :27:38.already recorded, my jaw dropped. I was doing a show at the Savoy
:27:38. > :27:44.Theatre at the time. There was a lot of dancing and singing involved.
:27:44. > :27:48.All of the guys in the chorus had BBC Three and they were coming in
:27:48. > :27:53.with all these catchphrases. I thought, "I'm made." It was thick.
:27:53. > :27:59.And it went to the theatre as well? I did London and di a couple of
:27:59. > :28:04.gigs closer to home. I think I did Cardiff actually. Bless them. They
:28:04. > :28:09.put me on the best spot of the night, right at the end, before the
:28:09. > :28:13.curtain. Suddenly I come on and the roof would go up. Back to Merlin,
:28:13. > :28:20.do you think the story line will keep on running?, They've got a
:28:20. > :28:23.plan, the original plan was five years. The story lines are built
:28:23. > :28:28.into it. At each season there are landmark moments. We all know from
:28:28. > :28:35.the ledge thaend they will fold into the story. It is brilliant.
:28:35. > :28:40.Every time one comes up you think, so that's how they introduce
:28:40. > :28:45.Lancelot. It is like Smallville meets Camelot. A young Merlin meets
:28:46. > :28:52.Arthur. Multi-tasking. This is incredible. Multi-tasking. I do all
:28:52. > :28:56.the washing up as well! What else have you been up to, apart from the
:28:56. > :29:03.comedy. I fitted in a guest appearance in a movie next year
:29:03. > :29:09.called The Great Ghost Rescue. It is bay French director. It is very
:29:09. > :29:15.funny, based on a best-selling kids' novel. I'm playing Prime
:29:15. > :29:22.Minister but I get possessed bay Scottish warrior. Didn't you guest
:29:22. > :29:27.in Sweeney Todd as well? That didn't quite work out. We were
:29:27. > :29:34.supposed to sing the chorus. There were six or seven of us.
:29:34. > :29:38.Unfortunately, it got chopped. I got elevated to this walk-on part
:29:38. > :29:43.to see my character before he gets killed. That is all that remains of
:29:43. > :29:49.it. It is rather sad. We recorded it all and it sounded beautiful.
:29:49. > :29:53.But that's show biz. You are better to do it live. They can't edit it
:29:53. > :29:59.then. We've made a fresh custard sauce
:29:59. > :30:07.basically. Fresh egg custard sauce. Milk, cream, vanilla, sugar and egg
:30:07. > :30:11.yolks. I can serve this. The custard is ready. Ice cream. Stewed
:30:11. > :30:19.fruit. Back to our Charlotte. It really doesn't take long to cook.
:30:19. > :30:26.You did say Apple at the beginning. Traditionally it is Apple Charlotte.
:30:26. > :30:34.Look at that! The idea is you press it down. Compact it down and tip it
:30:34. > :30:40.out. Then you put a bit of custard on
:30:40. > :30:45.there to go with it. And you've got the stewed berries, which you've
:30:45. > :30:49.got serve with it. I hope Daisy is watching. My youngest daughter has
:30:50. > :30:57.taken to cooking with a flair. We'll be having this. You'll be
:30:57. > :31:07.sick of this in two weeks. There's plenty of beries around. And ice
:31:07. > :31:10.
:31:10. > :31:15.cream. Dive into that. Tell us what you think. Plenty of butter on the
:31:15. > :31:19.bread to stop it from sticking. If you don't, it tends to catch. The
:31:20. > :31:29.berries stew down. If you use apples, stew them before hand.
:31:30. > :31:31.
:31:31. > :31:39.We have cooked some great Indian food and a lot has been down to
:31:39. > :31:49.this next guy, Atol. Watch and this next guy, Atol. Watch and
:31:49. > :31:59.learn. What are we cooking? It's a recipe I picked up in Penang.
:31:59. > :32:02.
:32:02. > :32:10.Shallots, lemongrass, ginger flower, lemon or lime and shrimp paste.
:32:10. > :32:16.Palm sugar is a much and lime leaves and turmeric. You need fresh
:32:16. > :32:22.and you can't get it easily. can't get it easily: it looks like
:32:22. > :32:29.something you buy in a flower shop. It's ginger flower. You have the
:32:29. > :32:35.stem, fruit and the root and this is the flower. It works really well.
:32:35. > :32:40.We need a campaign to get it to the UK. This is what you picked up on
:32:41. > :32:47.your travels? Absolutely. We make the paste. I'll have a few of those.
:32:47. > :32:54.We can make the paste. It's pretty straightforward? Yes. We chop it
:32:54. > :32:58.roughly and put it into the blender. Ginger. I don't need to peel it
:32:58. > :33:05.because it's a beautiful paste. Garlic. Tell us about Malaysian
:33:05. > :33:09.food. Why that? Malaysia was the hub of spice. It was the main place
:33:09. > :33:15.where all the chefs would go and dock first before they go to
:33:15. > :33:20.Indonesia to get the spices. Chinese were actually trading
:33:20. > :33:24.Malaysia from the 6th century onwards and the English and
:33:24. > :33:29.European ships wept there very late, not until 15th century and that's
:33:29. > :33:32.when the monopoly from the Arab traders was broken and the
:33:32. > :33:38.Europeans started selling to Malaysia and that has kind of
:33:38. > :33:47.brought a new world and a whole load of new spices into Europe.
:33:47. > :33:54.Candle nut here. It's like a macadamia and turmeric root, but we
:33:54. > :34:00.don't have that. This smells like the devil. It's food. It smells
:34:00. > :34:10.like the devil! Do you want me to put all of this in? Yes. All of
:34:10. > :34:20.that? All of it, chef. I'm just checking! The ginger flower as well.
:34:20. > :34:28.Leave the stem alone. We don't need it. That's it, chef. That also goes
:34:28. > :34:34.in. It's not good! It's great stuff. What are you talking about? I've
:34:34. > :34:40.been to the factory and I had no mask on! I cannot describe the
:34:40. > :34:46.smell of that thing. We are going to make a perfume for you later and
:34:46. > :34:52.cue take it home. Once it's cooked it tastes really nice. I'm sure it
:34:52. > :34:58.does. Lemongrass. Everything in. A little water for me and blend it
:34:58. > :35:08.all together. The only thing we haven't got is the leaves over here
:35:08. > :35:10.
:35:10. > :35:19.and a bit of palm sugar. That goes in later. I'll get the wok going.
:35:19. > :35:27.Now the chicken. Skin on. On the bone. Add turmeric and salt. Maybe
:35:27. > :35:31.a dash of oil also. The spices in the same in Malaysia, you get the
:35:31. > :35:37.cross-reference there? Pretty much the same. The biggest difference I
:35:37. > :35:44.saw was Malaysia uses all the fresh spices, whereas the rest of the
:35:44. > :35:51.world and India too, mainly powdered spices. There is a unique
:35:51. > :35:55.flavour to each and every dish. It's purely because the fresh
:35:55. > :36:05.spices give very different flavours. You don't want to marinade that in
:36:05. > :36:05.
:36:05. > :36:11.the fridge? Yes, chef. I'm confused with you today. Nobody noticed.
:36:11. > :36:19.I'll take that one out. How long would you marinade this for, chef?
:36:19. > :36:24.Normally overnight. But here, 30 seconds! It's James' world!
:36:24. > :36:31.there, turmeric and salt? Yes, only and a little oil. The think the
:36:31. > :36:34.spice is ready. -- I think the spice is ready. Could you make that
:36:34. > :36:44.beforehand? I suppose you could do and keep it. Easily. You could make
:36:44. > :36:45.
:36:45. > :36:51.loads and freeze it. You call this a captain's curry? Yes. Why? A long
:36:51. > :36:56.time ago, the first time when I came on this show, I cooked the cap
:36:56. > :36:59.pin's curry and it was from one of the English ships sailing maybe in
:37:00. > :37:06.India or Malaysia or Indonesia, because of the spices and they
:37:06. > :37:10.cooked for the cap tip and he loved it and since then it was known as
:37:10. > :37:15.captain's curry. The Chinese ships used to sail to Malaysia from the
:37:15. > :37:20.6th century and the Chinese don't use curries but they picked up the
:37:20. > :37:27.spices and started uses -- using them on the ship and the captain
:37:27. > :37:36.loved it. You need to be on the Discovery chp channel, mate. --
:37:36. > :37:40.Channel, mate. The idea of this, you cook it until it separates, is
:37:41. > :37:46.that right? You have to cook the paste until the oil separates.
:37:46. > :37:52.That's very important. You need to make sure it separates? Exactly.
:37:52. > :37:55.Otherwise the glar lick and the ginger and -- garlic and the ginger
:37:55. > :38:03.flavour will be too strong. What was the most interesting thing you
:38:03. > :38:08.found out there? Anything else? went and stayed with a tribe in a
:38:08. > :38:13.region for a few nights and that was an eye-opening experience. It
:38:13. > :38:17.was very different. It's a different world altogether. They
:38:17. > :38:23.gather the food from the jungle and use different leaves and the food
:38:23. > :38:28.they cook is absolutely unique. I learnt a chicken recipe, which is
:38:29. > :38:34.with bamboo and they get a special leaf and it is marinated in the
:38:34. > :38:36.leaf and stuffed in the bamboo barbecueed on an open fire.
:38:36. > :38:46.Absolutely delicious. Nothing much in there. A little ginger flower
:38:46. > :38:48.
:38:48. > :38:58.and stem. Coming to a supermarket near you! You are cooking that
:38:58. > :38:59.
:38:59. > :39:06.through. What about this? Cucumber and mint? Little slices. Leaves to
:39:06. > :39:13.be washed and put on the towel. that all right for you? They are
:39:13. > :39:19.all going for their own particularly rally! Sliced chilli?
:39:19. > :39:23.Yes. The last time you were on you had three restaurants, four? Now,
:39:23. > :39:30.how many? Two at that time. No, three, sorry. How many you got now?
:39:30. > :39:34.I got four. Tell us about this one. The fourth is called Colony. It's
:39:34. > :39:39.in Marylebone High Street and the reason I called it Colony is
:39:39. > :39:44.because I like to do food from wherever English colonies used to
:39:44. > :39:48.be and inspiring food from there, so not necessarily food from the
:39:48. > :39:57.colonial period, but from the particular places. I got food from
:39:57. > :40:07.Malaysia, Asia, India, I have I have and Carribbean as well. -- Sri
:40:07. > :40:12.
:40:12. > :40:22.Lanka and Carribbean as well. Coconut milk in there. Palm sugar.
:40:22. > :40:22.
:40:22. > :40:28.A pinch of salt. It will cook for good 20 minutes. Ten we end up with
:40:28. > :40:33.this. In here you want a few of the onions, is that right? The onions
:40:33. > :40:39.go in. It's unusual putting them in at the end. It's the idea to get a
:40:39. > :40:44.nice crunch. With Indian food you caramelise it. Malaisians would do
:40:44. > :40:54.that too, but this particular recipe uses it at the end to get a
:40:54. > :40:54.
:40:55. > :40:58.nice crunch. Now the cucumber. in there as well? Yes, why not?
:40:58. > :41:08.That's ready. The last time I tried to arrange something like that, you
:41:08. > :41:10.
:41:10. > :41:20.laughed at me. Plain rice with that? Plain rice. You can use glut
:41:20. > :41:30.
:41:30. > :41:36.epous rice. -- gluet enous rice. Glutenous rice. Crispy onions and
:41:36. > :41:46.chillis on top: it's curry captain from Malaysia. Told you he was a
:41:46. > :41:50.genius. I tell you what, this smells incredible. That ginger
:41:50. > :41:55.flower, it's just - have a seat there. Look at that. There you go.
:41:55. > :42:00.Dive into that. Wonderful. It's a bitterlyy in the morning. It's
:42:00. > :42:04.never too early in the morning for a curry. I ate at your Colony place
:42:04. > :42:10.without realising it was you. Beautiful food. I'll take a little.
:42:10. > :42:15.The spices with it and the ginger flower, but if you didn't have that,
:42:15. > :42:25.what? It's optional, then use extra ginger. It smells a little like
:42:25. > :42:27.
:42:27. > :42:32.rose water. It has a little, nuty flavour. -- nutty flavour. Do you
:42:32. > :42:36.think the secret is the pastes for the marinades and that? Cooking
:42:36. > :42:41.them rather than just making the paste. A lot of people would make
:42:41. > :42:44.the mistake of putting it into the oil and not at the right
:42:44. > :42:48.temperature, which is extremely critical and cook the paste until
:42:48. > :42:55.the oil separates, which is extremely important. I can't wait,
:42:55. > :43:02.because I've got curry to cook next, but we have some wine to go with
:43:03. > :43:08.this. Let's see what he chose. come to the Mount where Charles
:43:08. > :43:18.Darwin was born, but it's time to hit the high street to match some
:43:18. > :43:25.
:43:25. > :43:32.tip-top wines to the dishes on I'm after a white wine for the dish.
:43:32. > :43:36.You might think with the spice that you should grab a German wine, but
:43:36. > :43:40.there will be too much on the serve and it will be wide of the mark.
:43:40. > :43:50.With the subtle use of spice I'm going to deploy a more classic
:43:50. > :43:55.
:43:55. > :44:03.combination and select the NordSud. This wine is made by youthful vines
:44:03. > :44:09.in the south of France. At a time of year like this, where's my
:44:09. > :44:14.hammock? Lovely stuff. There are three areas to consider when you
:44:14. > :44:18.are matching a wine to this dish. First, the brightness and fragrance.
:44:18. > :44:22.That is coming from the ginger and the lemongrass and lime juice. Then
:44:22. > :44:26.you've got the spice - a little heat from the dried chilli and the
:44:26. > :44:30.fresh. For that, you need the right intensity of fruit, just like this.
:44:30. > :44:34.Then you have the texture. Think about the use of the coconut milk,
:44:34. > :44:39.binding all the things together. It wine has been partially fermented
:44:39. > :44:49.in oak barrels which enriches it to connect with the curry. You are not
:44:49. > :44:49.
:44:49. > :44:55.just captain curry, you're king of It certainly is and it is going
:44:55. > :45:00.down a treat here. Can we see the little process of evolution. Look
:45:00. > :45:05.atollly! The other way round is Ollie normally on the right. One
:45:05. > :45:10.bottle of wine, two bottles and then the third on the left. I've
:45:10. > :45:16.seem him like that many times. is a great choice. It came off a
:45:16. > :45:25.couple of bottles I guess, but it is really well. Crisp. Guys, are
:45:25. > :45:28.you happy with that? The spice and the fragrance from the ginger
:45:28. > :45:35.flower is brilliant. A great ingredient if you can find it.
:45:35. > :45:45.It is time to dig deep into the BBC's food archives for a classic
:45:45. > :45:50.
:45:50. > :45:56.film from the brilliant Keith Floyd. I woke early in the morning to
:45:56. > :46:01.catch the little train from Palma to the mountains. This must have
:46:01. > :46:06.been one of the happiest little trains in the whole of Spain. The
:46:06. > :46:16.engine's name is Julio. He's been huffing and puffing up this track
:46:16. > :46:19.
:46:19. > :46:26.for 150 years, man and boy. By the time the little train arrived I was
:46:26. > :46:35.famished and it was still early and tie to enjoy breakfast. A great
:46:35. > :46:42.journey, a great station, a great train, and a typically meat
:46:42. > :46:48.Mallorcan breakfast. I asked them to give me a great little snack.
:46:48. > :46:55.The Spaniards who start work early in the morning. They don't have
:46:55. > :47:01.breakfast, so by 11 o'clock they stop for this. This is a Majorcan
:47:01. > :47:06.pizza. It is a short crust pastry, covered with chard and tomato and
:47:06. > :47:12.olive oil and baked in the oven. This is a local sausage of pork and
:47:12. > :47:17.paprika. In the winter it would be served hot, toasted if you like.
:47:17. > :47:22.And then chillies and green peepers and olives. This one has red
:47:22. > :47:26.peppers, onions, tomato, parsley and garlic. Mountain ham with
:47:26. > :47:32.cooked ham and tomato. The bread has been covered in oilve oil, and
:47:32. > :47:38.it is munched down with the green pepper. They might have a grass of
:47:38. > :47:48.lemon or orange juice. This region produces stacks of it. Myself, I
:47:48. > :47:49.
:47:49. > :47:54.prefer a lig Rosado. -- a little Rosado. I spent the previous
:47:54. > :48:02.evening researching in bars. The barman said go and find the city of
:48:02. > :48:07.the lost Incas. My name isn't Conan Doyle, it's Floyd. I found a little
:48:07. > :48:12.town slap-bang in the middle of Robert Graves' preferred island. He
:48:12. > :48:16.said you will find an authentic ma John McCain can restaurant where
:48:16. > :48:24.they serve the business. This is what I think I'm finding. In fact
:48:24. > :48:30.the trail led to a dusty, sleepy town, where the related restaurant
:48:30. > :48:38.was built on an old wine cellar where the Signor ra practised her
:48:38. > :48:45.old craft, the preparation of old ma John McCain can dishes. This is
:48:45. > :48:53.made by adding celery, onions, peppers, leaks and parsley, a
:48:53. > :49:01.cornucopia of vegetables flavoured with garlic and Pyment o. To make
:49:01. > :49:06.it -- pimento. They added stale bread, sprinkled with olive oil,
:49:06. > :49:16.added more of the vegetable stew and popped it back the oven. This
:49:16. > :49:18.
:49:18. > :49:24.is quite delicious. Die tuck into a -- I could tuck into a bowl of that
:49:24. > :49:34.right now. This is stunning isn't it? Fabulous mountains, ancient
:49:34. > :49:38.
:49:38. > :49:43.olive trees, the azure sky and the cobalt blue sky. No wonder people
:49:43. > :49:49.wrote wonderful poems. Although I'm only a cook, to get a feel of the
:49:49. > :49:59.place I've had to take a drive along this mountainous, coastal
:49:59. > :49:59.
:49:59. > :50:05.road, to find a shady nook to cook a classic ma John McCain can dish
:50:05. > :50:15.called fritas. It is lamb and potatoes. What could be better -- a
:50:15. > :50:26.
:50:26. > :50:36.classic ma John McCain can dish Now the dust has settled the
:50:36. > :50:56.
:50:57. > :51:01.classic fritas. We pop our liver in, good look at that, Clive. One of
:51:01. > :51:05.your fattest, full-bodied close-ups. Now, the essence of Spanish cooking
:51:05. > :51:08.is that every part of a composed dish is cooked separately and
:51:08. > :51:14.amalgamated at the end. If you happen to have a six-burner stove,
:51:14. > :51:18.the best way to cook this would be some of six frying pans - one for
:51:18. > :51:22.the peppers, one for the onions, one for the garlic and so on. And
:51:22. > :51:28.when they are all cooked, combine them in olive oil. We haven't got
:51:28. > :51:35.six burners so I'm doing it in one pot. It will still have the desired
:51:35. > :51:45.effect of succulent pieces of lamb's liver, beautiful vegetables
:51:45. > :51:46.
:51:46. > :51:52.and, of course, nothing goes without a few fresh Majorcan herbs,
:51:52. > :52:01.fennel, like so. This is a make it up as you go along dish. As long as
:52:01. > :52:11.you have the liver or pig, you can add what you like. One thing that
:52:11. > :52:13.
:52:13. > :52:19.must go in are the fried potatoes. We'll say by the magic of
:52:19. > :52:29.television that about 15 minutes have passed, which they have, and
:52:29. > :52:39.
:52:39. > :52:44.you have a typical Majorcan dish in a typical bowl. This is Fritas
:52:44. > :52:49.Majorcan. There'll be another vintage performance by Keith Floyd
:52:49. > :52:55.next week. We are not live today. Still to come on Saturday Kitchen
:52:55. > :53:02.Best Bites, we began the year with a top of the table omelette cash.
:53:02. > :53:05.Leader Paul Rankin was challenged by the former number one, Genaro.
:53:05. > :53:10.The genius of Michel Roux is always welcome on Saturday Kitchen. It is
:53:10. > :53:14.always a treat to have him with us. The buccaneer sauce with sausages,
:53:14. > :53:19.as well as the classic orange sauce for the pancakes is a true
:53:19. > :53:25.masterclass that's not to be missed. Wow! I can't get over how quickly
:53:25. > :53:33.you did it. You can see if Elaine Paige got her food Heaven or food
:53:33. > :53:39.hell. She wanted grilled salmon or tempura prawns, but did she get the
:53:39. > :53:42.dreaded duck confit with celeriac mash instead?
:53:42. > :53:48.Whenever Francesco Mazzei is here he always brings in something
:53:48. > :53:51.different to show us. In November he brought something new to me, a
:53:51. > :53:58.spreadable Italian sauce called Nduja, which goes really well with
:53:58. > :54:03.cold. What are we cooking? This is cod
:54:03. > :54:09.with Nduja crust. We have prepared one here. This is the crust that we
:54:09. > :54:15.are going make for the top. This fish needs to go in for how long?
:54:15. > :54:22.Six to eight minutes. James, you help me to do this. Run through the
:54:22. > :54:32.ingredients for the paste. This is fennel seeds, anchovies and capers,
:54:32. > :54:32.
:54:32. > :54:38.and parsley, egg white. And the bread which we soak in this. These
:54:38. > :54:48.are ground fennel seeds. We've got this beautiful salaamy here. Tell
:54:48. > :54:54.
:54:54. > :55:02.us about this salami. This is much more spicy. Paprika on it. This is
:55:02. > :55:08.common for Calabrese. Tell me about that, pepper like that is very hot
:55:08. > :55:16.isn't it? Very hot. There are little ones. Most are red. I'm sure
:55:16. > :55:23.you know about Thai chilli. certainly do. We've got capers here.
:55:23. > :55:33.Is it often spicy in that part of Italy? They do eat a lot of spice
:55:33. > :55:34.
:55:34. > :55:41.but will you be amazed if you come to cal abburyia. -- Calabria. This
:55:41. > :55:48.is very soft. What we usually do, today we are using pasta sauce on
:55:48. > :55:55.stew, but it's a challenge to use this with fish. A bit of bread now.
:55:55. > :56:03.Presumably there's a lot of pork there? Nearly every family makes
:56:03. > :56:08.their own salami. Can you eat it raw? This is not raw. It is cured.
:56:08. > :56:18.Hung up. It is very nice. In the meantime I would like tow taste
:56:18. > :56:20.
:56:20. > :56:30.some. I'll get a plate. It is very spicy, so be careful. This is pate
:56:30. > :56:33.
:56:33. > :56:40.straight off. There is no liver no, offal. This is 40% pork fat. And it
:56:40. > :56:50.is the meat from the back of the leg, from the shoulder. Pork fat,
:56:50. > :56:51.
:56:51. > :56:58.leg and shoulder! He sold that, didn't he? A bit of bread here.
:56:58. > :57:08.the bread is the liquid from what? These are sultanas and muscavado
:57:08. > :57:14.
:57:14. > :57:24.vinegar. I'm going to put a bit of omive oil, extra Virgin. That is
:57:24. > :57:28.
:57:28. > :57:35.really lovely. Where is this stuff from? Is it Italian? It is Italian,
:57:35. > :57:45.but a lot of people... You would say that, wouldn't you! It's
:57:45. > :57:49.
:57:49. > :57:59.Spanish. It is Italian and we are proud of it. It is not Spanish! I
:57:59. > :58:01.
:58:01. > :58:08.peel the broccoli now. This is ready. That's very well done, James.
:58:08. > :58:18.This is what do you for a living is it? Do you want the egg in there?
:58:18. > :58:29.
:58:29. > :58:35.Yes. It is lovely on bread as well. Toasted bread with cheese on top or
:58:35. > :58:45.mozzarella. My favourite. Buratta? You must be used to this, because
:58:45. > :58:52.you went to his restaurant? I did. Did you like it? Amazing. I'm going
:58:52. > :58:56.to go. You've got to go. I ate his food before and thought, he's
:58:56. > :59:02.pretty good. You would love his fish stew. He's good at making
:59:02. > :59:12.pizzas as well. That's another story. This is an ingredient in one
:59:12. > :59:18.
:59:18. > :59:27.of the pizzas I made a while ago. You can use this one for scallops
:59:27. > :59:32.and mackerel or salmon. It is also nice if you can bake the whole
:59:32. > :59:42.fillet. Probably a good idea for Christmas. Do you often have cod
:59:42. > :00:02.
:00:02. > :00:12.would serve salt cod for Christmas? Yes. Knew year's eve, we do 13
:00:12. > :00:14.
:00:14. > :00:20.different dishes. They are broccoli and anchovi water. Can you buy it?
:00:20. > :00:29.Difficult to buy it in London. We import it. Where does it come from
:00:29. > :00:39.in Italy? It's south. It's near Naples. Of course, that's where the
:00:39. > :00:40.
:00:40. > :00:50.best anchovies come from. That won't be where your new series is
:00:50. > :00:59.
:00:59. > :01:08.coming from? Maybe!! Garlic in the pan. Put plenty in, like we did in
:01:08. > :01:14.rehearsal. You put it on the barrel. They put it on the barrel. After
:01:14. > :01:24.six months or five months, more oil on the barrel and it's basically
:01:24. > :01:33.the water. Can you get me some? What if you put masala wine with
:01:33. > :01:41.it? There is a blend there. A little more water here. What you
:01:41. > :01:50.got in there? Blanked the broccoli. I think it's enough there. --
:01:50. > :02:00.blanched the broccoli. I think it's enough there. A nice plate here.
:02:00. > :02:01.
:02:01. > :02:10.Fantastic. You really should try the fish with it. Put a little bit
:02:10. > :02:20.inside. You do the tomato sauce with pasta and garlic and a spoon
:02:20. > :02:21.
:02:21. > :02:31.of this. You don't really need to them them! We put the broccoli here
:02:31. > :02:39.
:02:39. > :02:42.withlet sultanas. -- the sultanas. We use it at Christmas. You tell --
:02:42. > :02:52.you can tell you're Italian. It's the only vegetable that my kids
:02:52. > :03:02.
:03:02. > :03:11.will eat. This is cod with the ndju ya crust. Come on over and grab a
:03:11. > :03:17.seat. That looks beautiful. That will be on his restaurant menu, you
:03:17. > :03:27.can guarantee. I don't know. The crust looks a bit special. I'll try
:03:27. > :03:31.everything together. Pork and cod is great along with monkfish. And
:03:31. > :03:38.oyster. Don't tell him too much. Beautiful. I'm so lucky to come
:03:38. > :03:43.here to show this guy! Not too spicy? No. It's beautiful. You can
:03:43. > :03:50.taste everything. Sometimes the spice can overpower, but it doesn't.
:03:50. > :03:58.Particularly to a breakfast! Fab. That's one word for it. We need
:03:58. > :04:04.wines to go with this. We sent Suzie this week. What did she
:04:04. > :04:09.choose to go with this cracking cod? I'm in Bridgewater on the
:04:09. > :04:19.banks of the river and I'm here to find the best wine for today's
:04:19. > :04:23.
:04:23. > :04:29.fishes. -- dishes. With the cod you could choose a wine to emphasise
:04:29. > :04:39.the fresher elements of the dish. Pull out the fennel and the
:04:39. > :04:40.
:04:40. > :04:49.broccoli and sms like the Ri e -- and something like the Riesling,
:04:49. > :04:52.but I've chosen this white Burgundy from 2008. They are amazingly food
:04:52. > :04:59.friendly because on one hand they are not too crisp and sour and on
:04:59. > :05:05.the other, they are not too heavy and trollical either. -- tropical
:05:05. > :05:09.either. There's a whiff of smoke and hint of orange peel. This is a
:05:09. > :05:16.well-balanced white, but has a rich texture and I think we need that to
:05:16. > :05:20.tomorrow with the depth of flavour from the crust. Then there is the
:05:20. > :05:28.savoury note. On the finish, some freshness and I think that's great.
:05:28. > :05:32.It's not overwhelming that lovely, fresh cod. The cod dish is
:05:32. > :05:35.sophisticated and delicious and I've found just the right white to
:05:35. > :05:39.I've found just the right white to partner it. Cheers. I think it's
:05:39. > :05:45.pretty good? I wasn't too sure, but it works very well. I would say,
:05:45. > :05:52.yeah. Rick? I just wonder if Suzie realised just how much chilli there
:05:52. > :06:00.was in the dish. That was me. because it just knocks Chardonnay
:06:00. > :06:04.for six really. It just gets through. Are you happy with that?
:06:04. > :06:14.Yes. It's a bitterlyy to be drinking. Do you want a top-up
:06:14. > :06:19.
:06:19. > :06:23.When Paul grabbed the top spot from Gennaro Contaldo last year the
:06:23. > :06:31.Italian couldn't wait to steal it back. He got his chance in January
:06:31. > :06:34.when the two went head-to-head. Right, we'll get down to business.
:06:34. > :06:38.It's the first omelette challenge of 2011. Blink and you'll miss this
:06:38. > :06:42.one, because if this was a western they would shoot each other,
:06:42. > :06:51.they're so quick. They are one and two on the leaderboard. Right up
:06:51. > :06:55.there. Just look at that. Usual rules apply. Like they've done over
:06:55. > :07:01.the years. We'll put the clocks on the screens. There is no point
:07:01. > :07:05.asking if you've been practising. No, I don't practice. That is the
:07:05. > :07:09.truth. I don't know how that happened. It was like the universe
:07:09. > :07:14.conspired to do that. It surprised me to be honest. You knocked this
:07:14. > :07:24.fella off the top. Can he get back on. Are you ready three-egg
:07:24. > :07:44.
:07:44. > :07:50.omelette as far as you can. This is Look the concentration on their
:07:50. > :07:58.faces. Pretty quick. Very quick. Pretty quick. People say it's never
:07:58. > :08:05.an omelette, well that probably isn't. That is it. The producer is
:08:05. > :08:14.going, "That's not bad." It still needs to cook a little bit.
:08:14. > :08:19.looks like something that should be in a tissue. That is awful. Gennaro,
:08:19. > :08:24.it was fast. It was fast enough to go on to the top ten, but it wasn't
:08:24. > :08:30.fast enough to knock him off the top. 19.96. Another six months you
:08:30. > :08:39.stay where you are. Mr Rankin - don't think it's quicker than that.
:08:39. > :08:47.It's not the sun was definitely shining on you. It's 19.28. It's
:08:47. > :08:50.not the eggs that are too cold. I get to keep that? It's arthritis,
:08:51. > :08:54.not the eggs. We have had great chefs on the show, but only one of
:08:54. > :09:04.them could be described as a legend. That's Michel Roux. Watch the
:09:04. > :09:12.
:09:12. > :09:16.Yes. You are straight into that and I'll get the sausages in for the
:09:16. > :09:24.next one. Good. It takes time. little oil and good-quality pork
:09:24. > :09:31.sausages here. I'm going - These are plain, no spices? No, no, just
:09:31. > :09:40.pork sausages. OK. Explain to us the ingredients for a proper
:09:40. > :09:46.pancake batter. We have got the flaur, plain. Eggs in the -- flour,
:09:46. > :09:56.plain. Eggs in the middle. A pinch of salt. Very little. A little bit
:09:56. > :09:58.
:09:58. > :10:03.of sugar, because I understand we need that. Cream. Because the cream
:10:03. > :10:13.gets the pancake moist and we stir with one third of the milk, roughly.
:10:13. > :10:15.
:10:15. > :10:18.Where did you get your inspiration, particularly this recipe? I was
:10:18. > :10:25.travelling around the world and I have been to 57 countries in the
:10:25. > :10:32.world. I took most probably in half of them. Not bad going. I did get a
:10:32. > :10:38.bit of experience from the travel. Mothers knows best? Well, good food
:10:38. > :10:45.and home food, it is mother. The batter has been made. I always
:10:45. > :10:55.flavour it with a bit of orange blossom. It reminds me of my
:10:55. > :10:58.
:10:58. > :11:04.grandmother's loo. Shall we move on! I tried to tell her to use
:11:04. > :11:07.vanilla. She was confused! That is the batter, which we have made an
:11:07. > :11:15.hour ago, because remember, when you do a mix, you have to let it
:11:15. > :11:23.rest a little. You are doing the segments like you've done them
:11:23. > :11:29.before. Yeah. Have you been cooking before? I'm enjoying myself in the
:11:29. > :11:34.morning when I watch you in bed! Thank you very much. There you are.
:11:34. > :11:43.One thing that fascinates me about you guys and Albert, does it run in
:11:43. > :11:46.your family, this, or - It is family. It's been always in the
:11:46. > :11:52.family. The first one is for the cook and I'm the cook. Clarified
:11:52. > :11:57.butter? Yes. Brush the pan. This is for the sauce? Absolutely right.
:11:57. > :12:03.Icing sugar. Orange juice. Three oranges are in there that have been
:12:03. > :12:08.squeezed and passed through a seive and we end up with the glaze.
:12:08. > :12:15.have the salsa. You are going to do the pineapple, because it's a bit
:12:15. > :12:22.big for me. You are a good man. Tell us about the scholarship,
:12:22. > :12:27.because it's a passionate competition close to your heart.
:12:27. > :12:36.years ago we started the scholarship and it's been going out
:12:36. > :12:41.for that long. The boy was 20, but he has grown up a lot now. It's to
:12:41. > :12:49.help young chefs. It's lovely. We have just - the young chef can pin
:12:49. > :12:55.three months in a three-star restaurant anywhere in the world.
:12:55. > :13:05.They learn and see new things. It's fantastic. Do you remember when you
:13:05. > :13:13.
:13:13. > :13:21.cooked for the final? It was a saute dish with chipolatas. Never
:13:21. > :13:28.Forget it. Terrifying experience. Yes. Now, do be careful. I just
:13:28. > :13:33.wanted to do the chilli. It's very, very hot. When you do it, don't
:13:33. > :13:37.touch any other food or put your fingers in your eye, then you may
:13:37. > :13:47.cry for a day or two and that would be bad news. Do we have any sugar?
:13:47. > :13:52.Yes. It's the brown, soft sugar. We are going to caramelise it.
:13:52. > :13:56.pineapple, slice that small. Very, if you don't mind. No problem.
:13:56. > :14:05.I'm going to use only half. Did the inspiration still come from your
:14:05. > :14:15.travels? General for ingredients. We always found new ones. You find
:14:15. > :14:25.new techniques sometimes. Are you a fan of the new cooking? Oh, yes.
:14:25. > :14:28.
:14:28. > :14:38.Look at that. I want the pineapple, please! Lovely. It's like caramel.
:14:38. > :14:52.
:14:52. > :14:56.technique when you see other people cooking, and when you eat food in
:14:56. > :15:03.other restaurants. And you never ever stop learning. No, because if
:15:03. > :15:11.you stop learning, it is time to pack it in. You should go away,
:15:11. > :15:16.leave your kitchen, leave your scenery. Cooking is for life.
:15:16. > :15:26.Michel Roux's recipe and all the other recipes are on our website -
:15:26. > :15:45.
:15:45. > :15:55.can do to give it a kick is put Curacao or Grand Marnier. We don't
:15:55. > :15:56.
:15:56. > :16:04.need warmth now because we are in the summer. The pineapple is ready.
:16:04. > :16:10.I'll take the pancakes. You want to put a little bit of orange in the
:16:10. > :16:18.centre. Fold them in four, please. I will get the sausages. I can see
:16:18. > :16:28.that you are running! At my age I can't do that. It is your fault for
:16:28. > :16:44.
:16:44. > :16:50.doing two dishes! Did you burn yourself? Look at that. We'll fold
:16:50. > :16:55.these over. This one is even hotter. Where does this recipe come from,
:16:55. > :17:02.is this your mother's recipe? orange sauce recipe and the
:17:02. > :17:09.pancakes come from an idea from the summer. It is all to do with your
:17:09. > :17:19.fabulous collection of books. They are not just about sauces. No. I've
:17:19. > :17:23.
:17:23. > :17:29.got 200 sauces in my books and salsas, at least 15 or 20. You can
:17:29. > :17:39.pie chilli paste from the supermarket. We've got lime and
:17:39. > :17:44.
:17:44. > :17:49.lemon, a squeeze. A pinch of salt. And coriander... You A bit of olive
:17:49. > :17:55.oil on the rocket salad and here you are. A bit of lemon. If you
:17:55. > :18:05.look at these pancakes, check this sauce out. Nothing else in there.
:18:05. > :18:10.
:18:10. > :18:19.It is just... This is like being in a garden. Is coriander. And then
:18:19. > :18:25.the salsa. So, pineapple salsa with sausages, cooked in the garden or
:18:25. > :18:35.at home in the oven, band pancakes with orange butter sauce. And a bit
:18:35. > :18:44.
:18:44. > :18:53.You truly are a legend. What would you like to try first?
:18:53. > :18:58.That one. Pancakes. A perfect breakfast. There is about three
:18:58. > :19:05.tonnes of butter! The pancakes a nice and light. And a touch of
:19:05. > :19:14.cream? For the moistness. That is good. Wow! I can't get over how
:19:14. > :19:21.quickly you did it. You could make it with lemon as well?
:19:21. > :19:26.strawberrys. Why not? Would you like to try it? I made it! With
:19:26. > :19:32.Michel Roux's help. He is asking questions and cooking. You are the
:19:32. > :19:38.perfect host. I do try my best. We'll have more incredible food
:19:38. > :19:45.from Michel Roux later in the year. When Elaine Paige faced her food
:19:45. > :19:52.Heaven or hell in September I had grilled salmon with people tour ra
:19:52. > :19:57.prawns for food Heaven, and duck leg with celeriac as food hell. It
:19:57. > :20:04.is time too find out what Elaine will be facing for lunch. Food
:20:04. > :20:13.heavy can be that lovely piece of salmon. That would do for me.
:20:13. > :20:22.Oriental ingredients here, calf fir lime leaves, and duck and fat to go
:20:22. > :20:29.with it. Duck's just duck. I hoped the guys might be kind. It is -3.
:20:29. > :20:34.Just the one. Matt was with you, pushing it to 3-1. The girls are
:20:34. > :20:40.looking after the girls. Unfortunately the boys are looking
:20:40. > :20:46.after themselves. They chose duck! Men are so typical. It is a bloke's
:20:46. > :20:53.different we'll lose that, and we've got duck, aim afraid, Elaine.
:20:53. > :21:03.A duck confit. Celeriac, chopped up and blended
:21:03. > :21:09.
:21:09. > :21:16.a way of preserving. You salt them in 15 grams of salt per kilo of
:21:16. > :21:25.meat. I'm never going to need this, am I? The salt does two things - it
:21:26. > :21:32.breaks down the meat and it adds tonnes of flavour. A bit of thyme.
:21:32. > :21:40.You pop this in the fridge, ideally overnight, but at least 24 hours if
:21:40. > :21:47.you can. You wash off the salt. The colour changes just a little, and
:21:47. > :21:55.it firms up a wit. -- bit. And the dreaded bit, there'll be masses of
:21:55. > :22:02.this at Christmas. Nigella made this stuff famous - duck fat.
:22:02. > :22:09.Look at that. It's good for your arteries! We cook the duck in the
:22:09. > :22:15.fat. What we did is cook it in the fat but they leave it in the fat.
:22:15. > :22:21.It can last between four and five months in the fat. Really?
:22:21. > :22:27.gently cook it for three hours at 80 degrees. On the top? You gently
:22:27. > :22:34.cook it. That's the whole idea of this. It is not fried. It is cooked
:22:34. > :22:41.slowly, slowly, in duck fat. Gently cooked on the hob, with a bit of
:22:41. > :22:46.garlic. I'm cooking a stew for this one, a bit of shallot. Trim a bit
:22:46. > :22:51.of the duck to go with this. We take some of our shallot. We can
:22:51. > :22:57.turn this duck into duck confit, which is roasted off in the oven.
:22:57. > :23:07.Alternatively we can take the duck and mix can duck fat and have a
:23:07. > :23:14.
:23:14. > :23:21.pate. But this one is Casslet with it -- cassolet with it. Honey. The
:23:21. > :23:26.entire lot. That looks good. Is that going to crisp it up? It will
:23:26. > :23:36.crisp it up and add tonnes of flavour with it. You can buy this
:23:36. > :23:45.in a jar, this duck leg, already done and cooked in duck fat. Onions
:23:45. > :23:52.and garlic. That looks good. Tomatoes. Tinned. OK. Flageolet
:23:52. > :24:00.beans. Can you chop a bit of rosemary? This is the sauce, is it?
:24:00. > :24:05.The sauce to go with it. What is that? This is chicken stock. You
:24:05. > :24:14.can't get duck stock, because it's quite fatty. You can see the way
:24:14. > :24:21.we've cooked this duck. Add the chopped rose hairy. This is the
:24:21. > :24:26.basis for a Casslet. It is one of my favourites. And the sausage, the
:24:26. > :24:35.pork. Everything. You can put anything in there. It is like a
:24:35. > :24:44.French stew. Very nice. The idea is, well, you wouldn't order it in a
:24:44. > :24:50.restaurant - crispy duck. You are not impressed are new Oww... The
:24:50. > :24:58.fact you have taken it off the bone help as bit. Does it? Yes. Look how
:24:58. > :25:06.brown it is. Can you do it with chicken? You can
:25:07. > :25:14.do it with chicken - not. You can't do it with chicken. You could use
:25:14. > :25:20.it with this sauce. But then it would be chicken with tomato soup!
:25:20. > :25:25.Take all the duck and the fat and put it in here. You can take this
:25:25. > :25:35.mixture and blend this in a food processor. Mix it with duck fat.
:25:35. > :25:36.
:25:36. > :25:41.Then they have it on toast and you are left with the confited duck.
:25:41. > :25:48.is like... Don't worry, it won't go everywhere. As she steps back. That
:25:48. > :25:53.does look good, I must say. Salt. It is like a stew really then? A
:25:53. > :25:59.casserole sort of thing. It's a little thing to go with the duck
:25:59. > :26:09.that's roasting in the oven. A bit of Bert. You don't have to put the
:26:09. > :26:10.
:26:10. > :26:16.butter A bill more butter. It's a winter warmer isn't it? Yes. I've
:26:16. > :26:23.put the duck in a hot oven. That way it's going to cook the honey
:26:23. > :26:29.quite quickly. Smells divine. take this honey and glaze it while
:26:29. > :26:35.it is still warm, it will coat the duck leg. You can only do this when
:26:35. > :26:41.it is warm. Much better than that Thai cooking.. Oh, top it. You are
:26:41. > :26:51.ganging up on me now. I'm impartial, I have to cook what they give me.
:26:51. > :26:53.
:26:53. > :27:03.I'm not allowed to vote. This has lumps in it but I'll ignore the
:27:03. > :27:03.
:27:03. > :27:12.lumps. What is that - mash? With lumps in it. A bit of that. We've
:27:12. > :27:17.got our nais cassolet. I could eat it like that. But it's got duck in
:27:17. > :27:22.it, Elaine! I know, but you can't see it, because it's mixed in with
:27:22. > :27:30.the beans and everything else. And then we take the duck. It looks
:27:30. > :27:37.lovely. That's 56789 Beautiful. That is proper chef's grub. But
:27:37. > :27:43.above all uls it is blokey grub. That's why these -- above all else
:27:43. > :27:51.it's blokey grub, which is why they chose it. Dive in. Must I? Which
:27:51. > :27:56.part are you going to try first. The mash, probably. It does look
:27:56. > :28:06.quite jammy. It will Chris up with the hony. Crikey, how am I going to
:28:06. > :28:14.
:28:14. > :28:18.do this. It will be very hot. Actually... Ollie has chosen a 2009
:28:18. > :28:28.vintage from Majestic Wines, at �5.99. Thank you. I'm going to have
:28:28. > :28:35.
:28:35. > :28:41.the beans. Dive in. No, that is good. I've changed my mind. Don't
:28:41. > :28:51.pick it up or the caterers on the tour will be cooking it for you all
:28:51. > :28:55.That's the end of our short trip down memory lane. We'll have