Episode 20 Saturday Kitchen Best Bites

Good morning. Welcome to Saturday Kitchen Best Bites. We are not

looking live over the summer, but looking back at some of the great

recipes from the last year. Coming up - Anthony Head paid us a visit

and we had blackberry Charlotte and it put a smile on his face. We had

a new ingredient from Francesco and it's a kind of salami. It's

beautiful. The great Michel Roux gave us a masterclass. He made a

buccaneer sauce for sausages and then a classic orange to pour over

some pancakes. I can't get over how quickly you did it. Elaine Paige

faced hef and hell. Prawns and -- heaven and hell. Prawns or duck.

Find out what she got at the end of the show. Mark is a chef who likes

to go the extra mile. Last year, he brought his own sausage-making

machine to show us how to make chorizo. You've been a busy boy,

particularly with this. This is the first time we've made this on the

show. I'm very proud of the home- made chorizo. I make it at home.

have a picture of it. That is your house? I sleep under that bit there.

Where are the chairs from? IKEA. Other stores are available. It's

Other stores are available. It's really simple. P We have pork

ground shoulder. Add the garlic, finely crushed. Then we have the

smoked paprika, which gives it the smokey flavour. Then the salt. The

amount of salt that goes in that does the curing and essentially

cooks the meat, as it hangs for a month. It draws all the moisture

out and cooks that. If you were to just not put the paprika in it

would end up like a milano? Basically, I started making the

salami and instead of adding ordinary paprika I put in the

smoked and a lot more and that's what came out. That is the picante.

Sweet and smokey. It's 25 grammes of salt per kilo of meat. A little

splash of red wine in there. That gives it a nice darker colour.

After I've made this, I have brought one from home, one that I

made earlier. It's a month-monther. Too much time on your hands. This

is all to develop a recipe for my new book that's out in September

2011. Good link. Almost a year to keep plugging it. I got to get that

in now! That's what I'm doing at home is developing sort of recipes

for that. Obviously, I didn't invent the sausage, but this is my

take on it. You have to make sure the seasoning goes through all the

meat. You got your cars. I'm not in a position to buy fast cars, but

now I have fast sausage makers instead. You brought this in?

Where did you get this from? local butcher, Mike, from Greenwich,

he lent me very kindly, his sausage machine and it was about the same

size as my kitchen and I didn't want a mechanical one. I wanted to

do it by hand. I went on-line and Googleed sausage makers and this

one came up. I got it from America. Maybe there's a market, James, and

we can go into it. We'll see how they turn out. These are natural

skins. You have to use natural casings, because it allows the air

to breathe through and you need to get the air in to dry it, because

you put it in a cool place. Natural skins for dried meats? Exactly,

yeah. It's always best to use natural stuff. Put that on there.

This mix is enough to make three or four good-sized sausages. You can

make them as long or short or thick or thin as you like. We tie the end

off that. After a bit of practice you'll see how really easy this is.

You kind of want the right amount of pressure to fill up the skin.

The key thing is that as soon as you have mixed your mix get it made,

because if you live it the salt will work on it and it will toughen

up and make it really hard to pipe out. The difference between this

and normal sausages is the huge amount of fat, but mainly salt?

Exactly and how you store it. You hang it up. It needs to be outside.

If you've got a garden shed, drill a few holes in there or put in

ventilation and it's absolutely perfect for that. The next thing,

which is really important, is the cocktail stick. You have to prick

it all over and that gets rid of any of the air bubbles and the

stick is perfect for that. Basically, as the salt starts

curing and the meat kind of shrinks away, the skins will enclose around

that. If you can tie that up with a little bit of string and hang it up

on the back, we have our own Saturday Kitchen chorizo store up

there. We can keep this and next time you're on we'll use it again.

I'll have to come up with another recipe. This is the one we have

done in rehearsals. This is it. This is my baby. I'm really proud

of this. This is my other baby. The baby at home, Ivy and Nancy. This

is my chorizo. I'll give you a piece on the end. If people were

doing this, seriously, you could put that cloth over the top as well.

A muslin. Look at that. It's stunning, even if I do say so

myself. I've got it near a window with a blind, so the slats of the

blinds are open so there's a light airflow and I've upgraded to a

clothes rail, which works perfectly. Literally a month, that will be

fine? Yes. Look at that, James. Have a little try of that. It

really does look like the real thing. Tastes like the real thing

as well. Delicious. If you start experimenting with smoking a little

more you get to that stage and maybe smoke it and things like that.

I'm doing two quick dishes. A really hot day, so you don't want

to toil over your barbecue. I'm doing one dish which uses the

chorizo which you want to eat, but it's flavoured. You have peeled the

beautiful king prawns for me. We'll just get that in there. We have

sliced garlic shavings, which will go nice and crispy for the prawns

and the other one is cooked in a red wine kind of glaze. We have

shopped shallot. Plenty of salt in there. It has got a little in, but

plenty of salt. Nice rock salt. It took me two months to make that. We

get a little black pepper in there. You know, you can eat this raw as

well. Bay leaves. As well as doing a book, you are looking for a

restaurant, is that right? Yes. You got to watch this space. I will

obviously as I always like to give you the exclusives, but it will

probably be the next time I'm on, I will be able to tell you. Is this

your first restaurant on your own? Obviously, 13 years with Gordononed

an amazing time with that. I have learnt everything from him. He's a

great, great guy. Really teaches you so much about the restaurant

and the industry. I have been helping out at the Swan and at the

Globe Theatre, but the restaurant is something I've always wanted.

put red wine in there? Yes. leaf also? Yeah. Just sitting there

in the sun. We are going to do sherry. It has a Spanish theme. A

touch in there. I know you like the flames, James. Yeah. Any particular

one? Nice and dry. Yeah, nice and dry like that. More in. I touch

more in. You want some sauce and we have some bread. What is this here?

Red wine that just went into there. What is that? That's to go into the

sausage itself. With shell fish you want them slightly pink in the

centre. You have the flavour from the toasted garlic and the flavour

of the chorizo, as opposed to it being the whole part of the dish.

Plenty of salt in there? It should be nice and earthy that, now.

Obviously, you have to wait two months for the sausages, so you

don't want to cook for ages. It's a great idea to make your own stuff.

It tastes so much better. It's about practice too. You don't need

that much time. I had to wait three months to get the machine over from

America. This is my home-made chorizo in red wine, shallots and

garlic and king prawns and roasted garlic. Great tapas, as easy as

that. There you go. It looks, I have to say, plarlg the prawns, I

quite like the look of -- particularly the prawns, I quite

like the look of that. Chorizo and Palma ham are my second and third

choice. -- parma ham are my second and third choice. You can have

squid too. Cherry tomatos to bulk it out also. On a day like today

you don't want to sit over a hot barbecue. Happy with that? Yes.

Actually, squid I've only had done nicely once or twice. Let's go back

to see what Peter has chosen to go with the top tapas. With the

delicious home-made chorizo, Mark is celebrating a very Spanish

ingredient and a brilliantly versatile one. If you are going to

serve it with fish or seafood I would suggest a local match that is

full-flavoured and elegant and that for me is a well-chilled, dry,

sherry or even a fino. Tio Pepe here. But there is no better option

than a lovely, juicy red. This is the Raso. Spain is an excellent

source of great-value, food- friendly wines and this region is a

gem, because it's not too far from Rioja and there are old vines that

give intense characterful wines. It's really inviting and full of

fruit. It compels you to take a sip. It's rich and it's refreshing and

well rounded. That's what we need to cut through the savoury richness

of the pork and not to clash with the spicyness of the paprika. There

is elegance and lightness of touch, which is is important to match the

chorizo with something more delicate, like the prawns, it won't

overwhelm. Here's a brilliant value Wine? Very good. I'm not a wine

buff by any means, but the spiciness of those flavours holds

up well. And you need red for the chorizo.

Mark will be with us cooking live later in the year. Coming up but

see me make a warm blackry Charlotte but first let's see why

the brilliant Rick Stein inspired me to do it. Over to you, Rick.

I was sent a jar of lime pickle some time ago. I tasted it and I

liked it. So may I present from the Lake District... I have made it all

my life, in Sri Lanka, and my husband died and we came to live

here for good. It just took off so well. Now we are up to our eyes in

chutney. We can't make enough. Manelle's helpers de-seed the limes

and carefully peel garlic and ginger meticulously. The limes are

imported from India already brineed. Her assistant puts garlic, ginger

and cider vinegar into a blender. Then into a warm pan goes sugar,

some ground mustard and chilli flakes. A lot of chilli flakes!

Then in goes the ground ginger and garlic, whizzed up with the vinegar.

Then lots more vinegar. And Banda slowly heats up the pan. The

pickles are brought to the boil and then he lets it reduce and thicken.

He takes it off the heat and in goes sultanas. Then the whole

mixture is left too cool, and finally the de-seeded limes go in,

which have been meticulously prepared. Note there is no onion in

any of the chutney. They say that masks the flavour of everything

else. This is a salmon curry, a Sri

Lankan salmon curry. We had it for lunch after we had been filming her

making the cutny. I'm frying the -- chutney. I'm frying the onions and

garlic together. This is an extraordinary ingredient, a semi-

dried leaf of a pine. The smell is a bit like a dried shrimp in

Malaysia curry. You think, how can anybody put that in food? This

smells like Chalky smells when he's been out ratting, the way his fur

smells. In it goes. Now some fresh curry leaves. It is smelling quite

interesting. But now some Sri Lankan curry powder in the mixer.

We've got cardamom seeds and then black peppercorns and fen yew Greek

seeds -- fenugreek seeds. Fennel seeds, quite a lot of them. A great

deal of coriander seeds. And finally a lot of cumin seeds too.

chilli powder and fresh chopped tomatoes. Stir that for a little

and add liquid tamarind. It is amazing that five years ago it was

so hard to get tamarind. But now every supermarket has it. Finally a

can of coconut milk. That's a teaspoon of salt. I wouldn't make a

curry like this with prime wild salmon. The flavour is too delicate.

But now in sults there is really good-quality farmed salmon around

and it is perfect for that. I think Currys suit all oilly fish, but

none more so than salmon. The flavour is just right. All that's

needed are some of her delicate pickles and chutneys. This hotel in

the village of Stanton Fitzwarren is owned by the Honda people. They

yearn for Japanese food. When you watch the sushi chefs working, they

don't blend things together. They celebrate individual tastes and

flavours. It is the same as we do in our cooking. Sometimes I think

we underrate the simplicity and the cleanness of what we do. At the

hotel's shop they combine food produce that they can't get in any

local shops around Swindon. When I saw the people leaving with their

sushi rice it gave me an idea. I thought, what's so special about

sushi? Well, it relies on seriously fresh fish. Nothing more. No other

fish can be fresher than mackerel caught on those fishing trips

offered round Padstow, so that's what I did.

The great thing about mackerel of course is we knew we were going to

catch some. Not like other trips filming where we've been after bass

or sea trout and never get them. But to fillet the fish and cut them

into thin strips of sushi aboard a rocking boat was something I hadn't

taken into consideration. Nor the appetite and bravery of the local

seagull population! Hey! Damn thing! What I'm doing here is just

adding wasabi, which is very, very fiery, a green, Japanese

horseradish. Just a smear on the sushi rice. It means you put the

fish on top. This really is the first time anybody I think on board

here, has anybody tasted this sushi before? That's all thinly sliced.

This is about 30 quid s worth of sushi here from one mackerel. The

cost - 5p! We'll put it on the restaurant straight away. I'm going

to show you how to eat sushi. You must dip nit the soy. Pop nit the

mouth. Very nice. You are going to like it. And follow with a bit of

ginger. That much? As you can see, it wasn't everyone's cup of tea. I

think some of them were just being polite. Different? Hm.

generally I got a the impression they really liked it. What do you

think? Lovely. Really nice. Very nice. OK, who is game now to show

some of the fish without the rest of it. This is what they call

sashimi. I honestly wouldn't have believed that.

That fish doesn't get any fresher. I haven't been pushing but I've

been out in my guarden again. I've got blackberries. You can get a

variety of blackberries but if you are going grow your own, these are

loch necessary black ris. They don't have any thorns -- these are

Loch Ness blackberries. They don't have any thorns. I'm making a

classic Apple Charlotte. I'm going to line this with bread. Two pieces

of bread. One circle for the top, which will become the bottom, and a

couple of oblongs. A busy year for you? We mentioned Merlin. That's

for the younger generation but the older generation will know you

from... Buffy. And the old coffee adverts. Oh, that old thing, ye.

was ahead of its time really, because it was a story line. It was

a ground breaking and it's been copied itself since, but that was

also a copy of the old brandy advert, "Onces ripened in the sun."

People said, why don't we plan a story? It took me to the United

States, which was amazing. Did you have anything planned when you were

in the States? No, you can't. The bottom line was it limited people's

perception of me in England and it opened some doors in the States, so

my partner, Sarah, said, look, it's time to test the water out there. I

went out and got an agent. The first gig I got was only for 13

episodes and wasn't picked up. But after a while up came Buffy, which

was the most extraordinary good fortune. The problem is, you never

know if you are going to, if your profile is going to die because you

are just in the States. I was hoping... Sorry, I'm fascinated by

what you are doing. You bake this in the oven. It is your stewed

berries, and the bread. Incredible. Four minutes. Amazing. I was homing

it what be sold to England. Not only was it sold to England but it

was sold worldwide. It has too be said, the same thing with Merlin.

The fact that it has been sold to 180 different territories. Huge

success. It is huge for the BBC. Amazing. It is because it is the

same thing, in that it appeals across the board. It is from six to

96. It doesn't talk down. It's funny. It's dark. It's got all the

ingredients, and it's a great show. We watched a special showing last

weekend of the first two episodes. They were not going to be aired

back to back. It is a two-eepisode story line. It is cracking stuff.

For ib that hasn't seen it, you play King Arthur's dad? Yes, he's a

grumpy chap. He is playing with a limited box of tools. He's an old-

fashioned King, an old-style father, who rules with a rod of iron.

Reading your CV you've done everything from theatre, film,

television, adverts, bits and pieces. Like most actors, do you

yearn for the theatre? The thing is, I love my job, because the bottom

line is I get a chance to do so many different varieties. This

afternoon I'm going off to record a comedy show for the BBC called The

Book Of Expectations. It's a great job. As long as it remain as

challenge, and it is always a challenge, I'm just hugely grateful.

Variety is the best thing I suppose, isn't it? There is no other job

like it. At the same time, when you are out of work you think you are

never going to work again. And I've got do mention Little Britain.

You have a habit of picking the big stuff. I nearly turned Little

Britain down. My agent had heard the radio show. I said, I get the

gag but it is the same. Each sketch is the same. But it works

brilliantly and the show was... I knew it was either going to be a

success or a huge failure. The first time I was in front of the

studio audience and they played back some of the stuff they had

already recorded, my jaw dropped. I was doing a show at the Savoy

Theatre at the time. There was a lot of dancing and singing involved.

All of the guys in the chorus had BBC Three and they were coming in

with all these catchphrases. I thought, "I'm made." It was thick.

And it went to the theatre as well? I did London and di a couple of

gigs closer to home. I think I did Cardiff actually. Bless them. They

put me on the best spot of the night, right at the end, before the

curtain. Suddenly I come on and the roof would go up. Back to Merlin,

do you think the story line will keep on running?, They've got a

plan, the original plan was five years. The story lines are built

into it. At each season there are landmark moments. We all know from

the ledge thaend they will fold into the story. It is brilliant.

Every time one comes up you think, so that's how they introduce

Lancelot. It is like Smallville meets Camelot. A young Merlin meets

Arthur. Multi-tasking. This is incredible. Multi-tasking. I do all

the washing up as well! What else have you been up to, apart from the

comedy. I fitted in a guest appearance in a movie next year

called The Great Ghost Rescue. It is bay French director. It is very

funny, based on a best-selling kids' novel. I'm playing Prime

Minister but I get possessed bay Scottish warrior. Didn't you guest

in Sweeney Todd as well? That didn't quite work out. We were

supposed to sing the chorus. There were six or seven of us.

Unfortunately, it got chopped. I got elevated to this walk-on part

to see my character before he gets killed. That is all that remains of

it. It is rather sad. We recorded it all and it sounded beautiful.

But that's show biz. You are better to do it live. They can't edit it

then. We've made a fresh custard sauce

basically. Fresh egg custard sauce. Milk, cream, vanilla, sugar and egg

yolks. I can serve this. The custard is ready. Ice cream. Stewed

fruit. Back to our Charlotte. It really doesn't take long to cook.

You did say Apple at the beginning. Traditionally it is Apple Charlotte.

Look at that! The idea is you press it down. Compact it down and tip it

out. Then you put a bit of custard on

there to go with it. And you've got the stewed berries, which you've

got serve with it. I hope Daisy is watching. My youngest daughter has

taken to cooking with a flair. We'll be having this. You'll be

sick of this in two weeks. There's plenty of beries around. And ice

cream. Dive into that. Tell us what you think. Plenty of butter on the

bread to stop it from sticking. If you don't, it tends to catch. The

berries stew down. If you use apples, stew them before hand.

We have cooked some great Indian food and a lot has been down to

this next guy, Atol. Watch and this next guy, Atol. Watch and

learn. What are we cooking? It's a recipe I picked up in Penang.

Shallots, lemongrass, ginger flower, lemon or lime and shrimp paste.

Palm sugar is a much and lime leaves and turmeric. You need fresh

and you can't get it easily. can't get it easily: it looks like

something you buy in a flower shop. It's ginger flower. You have the

stem, fruit and the root and this is the flower. It works really well.

We need a campaign to get it to the UK. This is what you picked up on

your travels? Absolutely. We make the paste. I'll have a few of those.

We can make the paste. It's pretty straightforward? Yes. We chop it

roughly and put it into the blender. Ginger. I don't need to peel it

because it's a beautiful paste. Garlic. Tell us about Malaysian

food. Why that? Malaysia was the hub of spice. It was the main place

where all the chefs would go and dock first before they go to

Indonesia to get the spices. Chinese were actually trading

Malaysia from the 6th century onwards and the English and

European ships wept there very late, not until 15th century and that's

when the monopoly from the Arab traders was broken and the

Europeans started selling to Malaysia and that has kind of

brought a new world and a whole load of new spices into Europe.

Candle nut here. It's like a macadamia and turmeric root, but we

don't have that. This smells like the devil. It's food. It smells

like the devil! Do you want me to put all of this in? Yes. All of

that? All of it, chef. I'm just checking! The ginger flower as well.

Leave the stem alone. We don't need it. That's it, chef. That also goes

in. It's not good! It's great stuff. What are you talking about? I've

been to the factory and I had no mask on! I cannot describe the

smell of that thing. We are going to make a perfume for you later and

cue take it home. Once it's cooked it tastes really nice. I'm sure it

does. Lemongrass. Everything in. A little water for me and blend it

all together. The only thing we haven't got is the leaves over here

and a bit of palm sugar. That goes in later. I'll get the wok going.

Now the chicken. Skin on. On the bone. Add turmeric and salt. Maybe

a dash of oil also. The spices in the same in Malaysia, you get the

cross-reference there? Pretty much the same. The biggest difference I

saw was Malaysia uses all the fresh spices, whereas the rest of the

world and India too, mainly powdered spices. There is a unique

flavour to each and every dish. It's purely because the fresh

spices give very different flavours. You don't want to marinade that in

the fridge? Yes, chef. I'm confused with you today. Nobody noticed.

I'll take that one out. How long would you marinade this for, chef?

Normally overnight. But here, 30 seconds! It's James' world!

there, turmeric and salt? Yes, only and a little oil. The think the

spice is ready. -- I think the spice is ready. Could you make that

beforehand? I suppose you could do and keep it. Easily. You could make

loads and freeze it. You call this a captain's curry? Yes. Why? A long

time ago, the first time when I came on this show, I cooked the cap

pin's curry and it was from one of the English ships sailing maybe in

India or Malaysia or Indonesia, because of the spices and they

cooked for the cap tip and he loved it and since then it was known as

captain's curry. The Chinese ships used to sail to Malaysia from the

6th century and the Chinese don't use curries but they picked up the

spices and started uses -- using them on the ship and the captain

loved it. You need to be on the Discovery chp channel, mate. --

Channel, mate. The idea of this, you cook it until it separates, is

that right? You have to cook the paste until the oil separates.

That's very important. You need to make sure it separates? Exactly.

Otherwise the glar lick and the ginger and -- garlic and the ginger

flavour will be too strong. What was the most interesting thing you

found out there? Anything else? went and stayed with a tribe in a

region for a few nights and that was an eye-opening experience. It

was very different. It's a different world altogether. They

gather the food from the jungle and use different leaves and the food

they cook is absolutely unique. I learnt a chicken recipe, which is

with bamboo and they get a special leaf and it is marinated in the

leaf and stuffed in the bamboo barbecueed on an open fire.

Absolutely delicious. Nothing much in there. A little ginger flower

and stem. Coming to a supermarket near you! You are cooking that

through. What about this? Cucumber and mint? Little slices. Leaves to

be washed and put on the towel. that all right for you? They are

all going for their own particularly rally! Sliced chilli?

Yes. The last time you were on you had three restaurants, four? Now,

how many? Two at that time. No, three, sorry. How many you got now?

I got four. Tell us about this one. The fourth is called Colony. It's

in Marylebone High Street and the reason I called it Colony is

because I like to do food from wherever English colonies used to

be and inspiring food from there, so not necessarily food from the

colonial period, but from the particular places. I got food from

Malaysia, Asia, India, I have I have and Carribbean as well. -- Sri

Lanka and Carribbean as well. Coconut milk in there. Palm sugar.

A pinch of salt. It will cook for good 20 minutes. Ten we end up with

this. In here you want a few of the onions, is that right? The onions

go in. It's unusual putting them in at the end. It's the idea to get a

nice crunch. With Indian food you caramelise it. Malaisians would do

that too, but this particular recipe uses it at the end to get a

nice crunch. Now the cucumber. in there as well? Yes, why not?

That's ready. The last time I tried to arrange something like that, you

laughed at me. Plain rice with that? Plain rice. You can use glut

epous rice. -- gluet enous rice. Glutenous rice. Crispy onions and

chillis on top: it's curry captain from Malaysia. Told you he was a

genius. I tell you what, this smells incredible. That ginger

flower, it's just - have a seat there. Look at that. There you go.

Dive into that. Wonderful. It's a bitterlyy in the morning. It's

never too early in the morning for a curry. I ate at your Colony place

without realising it was you. Beautiful food. I'll take a little.

The spices with it and the ginger flower, but if you didn't have that,

what? It's optional, then use extra ginger. It smells a little like

rose water. It has a little, nuty flavour. -- nutty flavour. Do you

think the secret is the pastes for the marinades and that? Cooking

them rather than just making the paste. A lot of people would make

the mistake of putting it into the oil and not at the right

temperature, which is extremely critical and cook the paste until

the oil separates, which is extremely important. I can't wait,

because I've got curry to cook next, but we have some wine to go with

this. Let's see what he chose. come to the Mount where Charles

Darwin was born, but it's time to hit the high street to match some

tip-top wines to the dishes on I'm after a white wine for the dish.

You might think with the spice that you should grab a German wine, but

there will be too much on the serve and it will be wide of the mark.

With the subtle use of spice I'm going to deploy a more classic

combination and select the NordSud. This wine is made by youthful vines

in the south of France. At a time of year like this, where's my

hammock? Lovely stuff. There are three areas to consider when you

are matching a wine to this dish. First, the brightness and fragrance.

That is coming from the ginger and the lemongrass and lime juice. Then

you've got the spice - a little heat from the dried chilli and the

fresh. For that, you need the right intensity of fruit, just like this.

Then you have the texture. Think about the use of the coconut milk,

binding all the things together. It wine has been partially fermented

in oak barrels which enriches it to connect with the curry. You are not

just captain curry, you're king of It certainly is and it is going

down a treat here. Can we see the little process of evolution. Look

atollly! The other way round is Ollie normally on the right. One

bottle of wine, two bottles and then the third on the left. I've

seem him like that many times. is a great choice. It came off a

couple of bottles I guess, but it is really well. Crisp. Guys, are

you happy with that? The spice and the fragrance from the ginger

flower is brilliant. A great ingredient if you can find it.

It is time to dig deep into the BBC's food archives for a classic

film from the brilliant Keith Floyd. I woke early in the morning to

catch the little train from Palma to the mountains. This must have

been one of the happiest little trains in the whole of Spain. The

engine's name is Julio. He's been huffing and puffing up this track

for 150 years, man and boy. By the time the little train arrived I was

famished and it was still early and tie to enjoy breakfast. A great

journey, a great station, a great train, and a typically meat

Mallorcan breakfast. I asked them to give me a great little snack.

The Spaniards who start work early in the morning. They don't have

breakfast, so by 11 o'clock they stop for this. This is a Majorcan

pizza. It is a short crust pastry, covered with chard and tomato and

olive oil and baked in the oven. This is a local sausage of pork and

paprika. In the winter it would be served hot, toasted if you like.

And then chillies and green peepers and olives. This one has red

peppers, onions, tomato, parsley and garlic. Mountain ham with

cooked ham and tomato. The bread has been covered in oilve oil, and

it is munched down with the green pepper. They might have a grass of

lemon or orange juice. This region produces stacks of it. Myself, I

prefer a lig Rosado. -- a little Rosado. I spent the previous

evening researching in bars. The barman said go and find the city of

the lost Incas. My name isn't Conan Doyle, it's Floyd. I found a little

town slap-bang in the middle of Robert Graves' preferred island. He

said you will find an authentic ma John McCain can restaurant where

they serve the business. This is what I think I'm finding. In fact

the trail led to a dusty, sleepy town, where the related restaurant

was built on an old wine cellar where the Signor ra practised her

old craft, the preparation of old ma John McCain can dishes. This is

made by adding celery, onions, peppers, leaks and parsley, a

cornucopia of vegetables flavoured with garlic and Pyment o. To make

it -- pimento. They added stale bread, sprinkled with olive oil,

added more of the vegetable stew and popped it back the oven. This

is quite delicious. Die tuck into a -- I could tuck into a bowl of that

right now. This is stunning isn't it? Fabulous mountains, ancient

olive trees, the azure sky and the cobalt blue sky. No wonder people

wrote wonderful poems. Although I'm only a cook, to get a feel of the

place I've had to take a drive along this mountainous, coastal

road, to find a shady nook to cook a classic ma John McCain can dish

called fritas. It is lamb and potatoes. What could be better -- a

classic ma John McCain can dish Now the dust has settled the

classic fritas. We pop our liver in, good look at that, Clive. One of

your fattest, full-bodied close-ups. Now, the essence of Spanish cooking

is that every part of a composed dish is cooked separately and

amalgamated at the end. If you happen to have a six-burner stove,

the best way to cook this would be some of six frying pans - one for

the peppers, one for the onions, one for the garlic and so on. And

when they are all cooked, combine them in olive oil. We haven't got

six burners so I'm doing it in one pot. It will still have the desired

effect of succulent pieces of lamb's liver, beautiful vegetables

and, of course, nothing goes without a few fresh Majorcan herbs,

fennel, like so. This is a make it up as you go along dish. As long as

you have the liver or pig, you can add what you like. One thing that

must go in are the fried potatoes. We'll say by the magic of

television that about 15 minutes have passed, which they have, and

you have a typical Majorcan dish in a typical bowl. This is Fritas

Majorcan. There'll be another vintage performance by Keith Floyd

next week. We are not live today. Still to come on Saturday Kitchen

Best Bites, we began the year with a top of the table omelette cash.

Leader Paul Rankin was challenged by the former number one, Genaro.

The genius of Michel Roux is always welcome on Saturday Kitchen. It is

always a treat to have him with us. The buccaneer sauce with sausages,

as well as the classic orange sauce for the pancakes is a true

masterclass that's not to be missed. Wow! I can't get over how quickly

you did it. You can see if Elaine Paige got her food Heaven or food

hell. She wanted grilled salmon or tempura prawns, but did she get the

dreaded duck confit with celeriac mash instead?

Whenever Francesco Mazzei is here he always brings in something

different to show us. In November he brought something new to me, a

spreadable Italian sauce called Nduja, which goes really well with

cold. What are we cooking? This is cod

with Nduja crust. We have prepared one here. This is the crust that we

are going make for the top. This fish needs to go in for how long?

Six to eight minutes. James, you help me to do this. Run through the

ingredients for the paste. This is fennel seeds, anchovies and capers,

and parsley, egg white. And the bread which we soak in this. These

are ground fennel seeds. We've got this beautiful salaamy here. Tell

us about this salami. This is much more spicy. Paprika on it. This is

common for Calabrese. Tell me about that, pepper like that is very hot

isn't it? Very hot. There are little ones. Most are red. I'm sure

you know about Thai chilli. certainly do. We've got capers here.

Is it often spicy in that part of Italy? They do eat a lot of spice

but will you be amazed if you come to cal abburyia. -- Calabria. This

is very soft. What we usually do, today we are using pasta sauce on

stew, but it's a challenge to use this with fish. A bit of bread now.

Presumably there's a lot of pork there? Nearly every family makes

their own salami. Can you eat it raw? This is not raw. It is cured.

Hung up. It is very nice. In the meantime I would like tow taste

some. I'll get a plate. It is very spicy, so be careful. This is pate

straight off. There is no liver no, offal. This is 40% pork fat. And it

is the meat from the back of the leg, from the shoulder. Pork fat,

leg and shoulder! He sold that, didn't he? A bit of bread here.

the bread is the liquid from what? These are sultanas and muscavado

vinegar. I'm going to put a bit of omive oil, extra Virgin. That is

really lovely. Where is this stuff from? Is it Italian? It is Italian,

but a lot of people... You would say that, wouldn't you! It's

Spanish. It is Italian and we are proud of it. It is not Spanish! I

peel the broccoli now. This is ready. That's very well done, James.

This is what do you for a living is it? Do you want the egg in there?

Yes. It is lovely on bread as well. Toasted bread with cheese on top or

mozzarella. My favourite. Buratta? You must be used to this, because

you went to his restaurant? I did. Did you like it? Amazing. I'm going

to go. You've got to go. I ate his food before and thought, he's

pretty good. You would love his fish stew. He's good at making

pizzas as well. That's another story. This is an ingredient in one

of the pizzas I made a while ago. You can use this one for scallops

and mackerel or salmon. It is also nice if you can bake the whole

fillet. Probably a good idea for Christmas. Do you often have cod

would serve salt cod for Christmas? Yes. Knew year's eve, we do 13

different dishes. They are broccoli and anchovi water. Can you buy it?

Difficult to buy it in London. We import it. Where does it come from

in Italy? It's south. It's near Naples. Of course, that's where the

best anchovies come from. That won't be where your new series is

coming from? Maybe!! Garlic in the pan. Put plenty in, like we did in

rehearsal. You put it on the barrel. They put it on the barrel. After

six months or five months, more oil on the barrel and it's basically

the water. Can you get me some? What if you put masala wine with

it? There is a blend there. A little more water here. What you

got in there? Blanked the broccoli. I think it's enough there. --

blanched the broccoli. I think it's enough there. A nice plate here.

Fantastic. You really should try the fish with it. Put a little bit

inside. You do the tomato sauce with pasta and garlic and a spoon

of this. You don't really need to them them! We put the broccoli here

withlet sultanas. -- the sultanas. We use it at Christmas. You tell --

you can tell you're Italian. It's the only vegetable that my kids

will eat. This is cod with the ndju ya crust. Come on over and grab a

seat. That looks beautiful. That will be on his restaurant menu, you

can guarantee. I don't know. The crust looks a bit special. I'll try

everything together. Pork and cod is great along with monkfish. And

oyster. Don't tell him too much. Beautiful. I'm so lucky to come

here to show this guy! Not too spicy? No. It's beautiful. You can

taste everything. Sometimes the spice can overpower, but it doesn't.

Particularly to a breakfast! Fab. That's one word for it. We need

wines to go with this. We sent Suzie this week. What did she

choose to go with this cracking cod? I'm in Bridgewater on the

banks of the river and I'm here to find the best wine for today's

fishes. -- dishes. With the cod you could choose a wine to emphasise

the fresher elements of the dish. Pull out the fennel and the

broccoli and sms like the Ri e -- and something like the Riesling,

but I've chosen this white Burgundy from 2008. They are amazingly food

friendly because on one hand they are not too crisp and sour and on

the other, they are not too heavy and trollical either. -- tropical

either. There's a whiff of smoke and hint of orange peel. This is a

well-balanced white, but has a rich texture and I think we need that to

tomorrow with the depth of flavour from the crust. Then there is the

savoury note. On the finish, some freshness and I think that's great.

It's not overwhelming that lovely, fresh cod. The cod dish is

sophisticated and delicious and I've found just the right white to

I've found just the right white to partner it. Cheers. I think it's

pretty good? I wasn't too sure, but it works very well. I would say,

yeah. Rick? I just wonder if Suzie realised just how much chilli there

was in the dish. That was me. because it just knocks Chardonnay

for six really. It just gets through. Are you happy with that?

Yes. It's a bitterlyy to be drinking. Do you want a top-up

When Paul grabbed the top spot from Gennaro Contaldo last year the

Italian couldn't wait to steal it back. He got his chance in January

when the two went head-to-head. Right, we'll get down to business.

It's the first omelette challenge of 2011. Blink and you'll miss this

one, because if this was a western they would shoot each other,

they're so quick. They are one and two on the leaderboard. Right up

there. Just look at that. Usual rules apply. Like they've done over

the years. We'll put the clocks on the screens. There is no point

asking if you've been practising. No, I don't practice. That is the

truth. I don't know how that happened. It was like the universe

conspired to do that. It surprised me to be honest. You knocked this

fella off the top. Can he get back on. Are you ready three-egg

omelette as far as you can. This is Look the concentration on their

faces. Pretty quick. Very quick. Pretty quick. People say it's never

an omelette, well that probably isn't. That is it. The producer is

going, "That's not bad." It still needs to cook a little bit.

looks like something that should be in a tissue. That is awful. Gennaro,

it was fast. It was fast enough to go on to the top ten, but it wasn't

fast enough to knock him off the top. 19.96. Another six months you

stay where you are. Mr Rankin - don't think it's quicker than that.

It's not the sun was definitely shining on you. It's 19.28. It's

not the eggs that are too cold. I get to keep that? It's arthritis,

not the eggs. We have had great chefs on the show, but only one of

them could be described as a legend. That's Michel Roux. Watch the

Yes. You are straight into that and I'll get the sausages in for the

next one. Good. It takes time. little oil and good-quality pork

sausages here. I'm going - These are plain, no spices? No, no, just

pork sausages. OK. Explain to us the ingredients for a proper

pancake batter. We have got the flaur, plain. Eggs in the -- flour,

plain. Eggs in the middle. A pinch of salt. Very little. A little bit

of sugar, because I understand we need that. Cream. Because the cream

gets the pancake moist and we stir with one third of the milk, roughly.

Where did you get your inspiration, particularly this recipe? I was

travelling around the world and I have been to 57 countries in the

world. I took most probably in half of them. Not bad going. I did get a

bit of experience from the travel. Mothers knows best? Well, good food

and home food, it is mother. The batter has been made. I always

flavour it with a bit of orange blossom. It reminds me of my

grandmother's loo. Shall we move on! I tried to tell her to use

vanilla. She was confused! That is the batter, which we have made an

hour ago, because remember, when you do a mix, you have to let it

rest a little. You are doing the segments like you've done them

before. Yeah. Have you been cooking before? I'm enjoying myself in the

morning when I watch you in bed! Thank you very much. There you are.

One thing that fascinates me about you guys and Albert, does it run in

your family, this, or - It is family. It's been always in the

family. The first one is for the cook and I'm the cook. Clarified

butter? Yes. Brush the pan. This is for the sauce? Absolutely right.

Icing sugar. Orange juice. Three oranges are in there that have been

squeezed and passed through a seive and we end up with the glaze.

have the salsa. You are going to do the pineapple, because it's a bit

big for me. You are a good man. Tell us about the scholarship,

because it's a passionate competition close to your heart.

years ago we started the scholarship and it's been going out

for that long. The boy was 20, but he has grown up a lot now. It's to

help young chefs. It's lovely. We have just - the young chef can pin

three months in a three-star restaurant anywhere in the world.

They learn and see new things. It's fantastic. Do you remember when you

cooked for the final? It was a saute dish with chipolatas. Never

Forget it. Terrifying experience. Yes. Now, do be careful. I just

wanted to do the chilli. It's very, very hot. When you do it, don't

touch any other food or put your fingers in your eye, then you may

cry for a day or two and that would be bad news. Do we have any sugar?

Yes. It's the brown, soft sugar. We are going to caramelise it.

pineapple, slice that small. Very, if you don't mind. No problem.

I'm going to use only half. Did the inspiration still come from your

travels? General for ingredients. We always found new ones. You find

new techniques sometimes. Are you a fan of the new cooking? Oh, yes.

Look at that. I want the pineapple, please! Lovely. It's like caramel.

technique when you see other people cooking, and when you eat food in

other restaurants. And you never ever stop learning. No, because if

you stop learning, it is time to pack it in. You should go away,

leave your kitchen, leave your scenery. Cooking is for life.

Michel Roux's recipe and all the other recipes are on our website -

can do to give it a kick is put Curacao or Grand Marnier. We don't

need warmth now because we are in the summer. The pineapple is ready.

I'll take the pancakes. You want to put a little bit of orange in the

centre. Fold them in four, please. I will get the sausages. I can see

that you are running! At my age I can't do that. It is your fault for

doing two dishes! Did you burn yourself? Look at that. We'll fold

these over. This one is even hotter. Where does this recipe come from,

is this your mother's recipe? orange sauce recipe and the

pancakes come from an idea from the summer. It is all to do with your

fabulous collection of books. They are not just about sauces. No. I've

got 200 sauces in my books and salsas, at least 15 or 20. You can

pie chilli paste from the supermarket. We've got lime and

lemon, a squeeze. A pinch of salt. And coriander... You A bit of olive

oil on the rocket salad and here you are. A bit of lemon. If you

look at these pancakes, check this sauce out. Nothing else in there.

It is just... This is like being in a garden. Is coriander. And then

the salsa. So, pineapple salsa with sausages, cooked in the garden or

at home in the oven, band pancakes with orange butter sauce. And a bit

You truly are a legend. What would you like to try first?

That one. Pancakes. A perfect breakfast. There is about three

tonnes of butter! The pancakes a nice and light. And a touch of

cream? For the moistness. That is good. Wow! I can't get over how

quickly you did it. You could make it with lemon as well?

strawberrys. Why not? Would you like to try it? I made it! With

Michel Roux's help. He is asking questions and cooking. You are the

perfect host. I do try my best. We'll have more incredible food

from Michel Roux later in the year. When Elaine Paige faced her food

Heaven or hell in September I had grilled salmon with people tour ra

prawns for food Heaven, and duck leg with celeriac as food hell. It

is time too find out what Elaine will be facing for lunch. Food

heavy can be that lovely piece of salmon. That would do for me.

Oriental ingredients here, calf fir lime leaves, and duck and fat to go

with it. Duck's just duck. I hoped the guys might be kind. It is -3.

Just the one. Matt was with you, pushing it to 3-1. The girls are

looking after the girls. Unfortunately the boys are looking

after themselves. They chose duck! Men are so typical. It is a bloke's

different we'll lose that, and we've got duck, aim afraid, Elaine.

A duck confit. Celeriac, chopped up and blended

a way of preserving. You salt them in 15 grams of salt per kilo of

meat. I'm never going to need this, am I? The salt does two things - it

breaks down the meat and it adds tonnes of flavour. A bit of thyme.

You pop this in the fridge, ideally overnight, but at least 24 hours if

you can. You wash off the salt. The colour changes just a little, and

it firms up a wit. -- bit. And the dreaded bit, there'll be masses of

this at Christmas. Nigella made this stuff famous - duck fat.

Look at that. It's good for your arteries! We cook the duck in the

fat. What we did is cook it in the fat but they leave it in the fat.

It can last between four and five months in the fat. Really?

gently cook it for three hours at 80 degrees. On the top? You gently

cook it. That's the whole idea of this. It is not fried. It is cooked

slowly, slowly, in duck fat. Gently cooked on the hob, with a bit of

garlic. I'm cooking a stew for this one, a bit of shallot. Trim a bit

of the duck to go with this. We take some of our shallot. We can

turn this duck into duck confit, which is roasted off in the oven.

Alternatively we can take the duck and mix can duck fat and have a

pate. But this one is Casslet with it -- cassolet with it. Honey. The

entire lot. That looks good. Is that going to crisp it up? It will

crisp it up and add tonnes of flavour with it. You can buy this

in a jar, this duck leg, already done and cooked in duck fat. Onions

and garlic. That looks good. Tomatoes. Tinned. OK. Flageolet

beans. Can you chop a bit of rosemary? This is the sauce, is it?

The sauce to go with it. What is that? This is chicken stock. You

can't get duck stock, because it's quite fatty. You can see the way

we've cooked this duck. Add the chopped rose hairy. This is the

basis for a Casslet. It is one of my favourites. And the sausage, the

pork. Everything. You can put anything in there. It is like a

French stew. Very nice. The idea is, well, you wouldn't order it in a

restaurant - crispy duck. You are not impressed are new Oww... The

fact you have taken it off the bone help as bit. Does it? Yes. Look how

brown it is. Can you do it with chicken? You can

do it with chicken - not. You can't do it with chicken. You could use

it with this sauce. But then it would be chicken with tomato soup!

Take all the duck and the fat and put it in here. You can take this

mixture and blend this in a food processor. Mix it with duck fat.

Then they have it on toast and you are left with the confited duck.

is like... Don't worry, it won't go everywhere. As she steps back. That

does look good, I must say. Salt. It is like a stew really then? A

casserole sort of thing. It's a little thing to go with the duck

that's roasting in the oven. A bit of Bert. You don't have to put the

butter A bill more butter. It's a winter warmer isn't it? Yes. I've

put the duck in a hot oven. That way it's going to cook the honey

quite quickly. Smells divine. take this honey and glaze it while

it is still warm, it will coat the duck leg. You can only do this when

it is warm. Much better than that Thai cooking.. Oh, top it. You are

ganging up on me now. I'm impartial, I have to cook what they give me.

I'm not allowed to vote. This has lumps in it but I'll ignore the

lumps. What is that - mash? With lumps in it. A bit of that. We've

got our nais cassolet. I could eat it like that. But it's got duck in

it, Elaine! I know, but you can't see it, because it's mixed in with

the beans and everything else. And then we take the duck. It looks

lovely. That's 56789 Beautiful. That is proper chef's grub. But

above all uls it is blokey grub. That's why these -- above all else

it's blokey grub, which is why they chose it. Dive in. Must I? Which

part are you going to try first. The mash, probably. It does look

quite jammy. It will Chris up with the hony. Crikey, how am I going to

do this. It will be very hot. Actually... Ollie has chosen a 2009

vintage from Majestic Wines, at �5.99. Thank you. I'm going to have

the beans. Dive in. No, that is good. I've changed my mind. Don't

pick it up or the caterers on the tour will be cooking it for you all

That's the end of our short trip down memory lane. We'll have