:00:29. > :00:35.in the very first Sunday Good morning. We're serving up
:00:35. > :00:37.over the years. So the treats in store today include
:00:37. > :00:39.'the scallops Rockefeller
:00:39. > :00:40.'I created for cricketing legend,
:00:40. > :00:43.'Freddie Flintoff. Did it bowl him over?
:00:43. > :00:47.'You can see the recipe again shortly.' Good? Yeah.
:00:47. > :00:49.Paul Rankin is one of Britain's trail-blazing chefs.
:00:49. > :00:52.''His sticky pork recipe will show you there's no-one better
:00:52. > :00:55.'at modern Asian cooking than he is.'
:00:55. > :01:00.I love the sort of spicy, aromatic quality that that has.
:01:00. > :01:02.'Perfect for a Sunday.'
:01:02. > :01:05.When Madhur Jaffrey makes one of her to the UK,
:01:05. > :01:08.'she makes a beeline for our hobs,
:01:08. > :01:11.'and she'll show us how to make a delicious lamb shank curry.'
:01:11. > :01:14...Cinnamon, cloves, cumin seed and black pepper.
:01:14. > :01:19.'And giving me a lesson in Indian spices.'
:01:19. > :01:21.And John Barrowman was one of our many great guests
:01:21. > :01:24.to face his food heaven or food hell vote.
:01:24. > :01:26.Can I have a slice? It's delicious.
:01:26. > :01:30.'Was it baked Alaska, already in the oven for his food heaven?
:01:30. > :01:33.'Or that dreaded watermelon lined up for his food hell?'
:01:33. > :01:37.The only thing that intrigues about- that recipe is the vodka. Exactly.
:01:37. > :01:40.Find out what he got at the end of the show.
:01:40. > :01:43.To do something different with your Sunday roast chicken,
:01:43. > :01:45.this next recipe from Angela Hartnett
:01:45. > :01:55.should give you all the inspiration you need. Enjoy this one.
:01:55. > :01:56.
:01:56. > :01:56.What
:01:56. > :01:56.What is
:01:56. > :02:06.What is on
:02:06. > :02:07.
:02:07. > :02:13.the chicken down to eight or nine pieces, saute it with some
:02:13. > :02:20.beautiful chorizo and some aubergine and onion and cumin,
:02:20. > :02:29.coriander and basil. Quite Spanish. I won't is you for -- I only asked
:02:29. > :02:33.you for the name of the dish. I talk a lot. You can, I like the
:02:34. > :02:42.idea, it is sort of a one pot wonder. You can put it all on the
:02:42. > :02:50.table and even can eat it out of the pan. The colander is back.
:02:50. > :02:56.there are tomatos in this dish. salt the aubergine? Yes I do it not
:02:56. > :03:04.so much because of the flavour and the bitterness, but more it takes
:03:04. > :03:13.out some of the liquid, so yoin fry it, it is not so -- so when you fry
:03:13. > :03:19.it it is not so oily. Nathan do you lake that. Eep it for him. We will
:03:19. > :03:26.fry this off and it is lake a caponata, which is like -- like a
:03:26. > :03:30.caponata, which is like an Italian dish. You have made this look easy
:03:30. > :03:39.and quick. I think it is. What to chop up a chicken like that? Well
:03:39. > :03:44.maybe it is not. You have got to do wit confidence. I'm thinking I can
:03:45. > :03:54.do that. Just think of somebody. Have that mad tonnes you. It would
:03:55. > :03:56.
:03:56. > :04:03.look like a chicken nugget if Zoe was let loose. I'm not good in the
:04:03. > :04:08.kitchen. Now we're going to put a touch of oil there. Fry off the
:04:08. > :04:12.onions. Just a bit there. Season it up. Skin side down. What you're
:04:12. > :04:18.doing is to get that colour on the skin. You're not cooking it. You
:04:18. > :04:25.are going to finish it in the oven. This is unusual for you, Spanish
:04:25. > :04:30.food, I thought you were Italian. love the spice of it and that
:04:30. > :04:39.Mooreish influence and I love chorizo. It is partly self-
:04:39. > :04:47.publicity, because I have a new book out! Sorry, did I say that?
:04:47. > :04:57.on then. So that is why. It is in the back. The point is it is these
:04:57. > :04:59.
:04:59. > :05:08.quick one pot wonders. I love this, but there is no 14 hours in a
:05:08. > :05:15.colander in that book. Just slice up the chorizo. This is the spicy
:05:15. > :05:23.one. Yes. Quite spicy. But it will give off this fantastic oil. That
:05:23. > :05:28.will add to the flavour of it. feel like I have spent an hour just
:05:28. > :05:33.chopping tomatoes. It gets better. I think we have a tomato dessert
:05:33. > :05:39.lained up as well. I love the idea of everything in one pot. It is so
:05:39. > :05:44.much easier and if you have the kids, all in one pot it is a great
:05:44. > :05:53.idea. You're thinking about the washing up. Yes. Just check the
:05:53. > :05:58.colour of this. Beautiful. That is what you're looking for, a nice bit
:05:58. > :06:06.of colour. It is going to roast in the oven as well. Stkpwhriv the
:06:06. > :06:12.onions with the tomatoes. -- I have the onions with the tomatoes.
:06:12. > :06:18.look after a white chapel tkpalry near my house. -- gallery near my
:06:18. > :06:24.house. I do that with a catering company, we do that in combination.
:06:24. > :06:30.And maybe next year a few bits and bobs. I'm going to Silverstone. I'm
:06:30. > :06:37.doing a dinner. The cars are wasted on me. I'm the worst person to go
:06:37. > :06:45.up there. They said, do you want to watch, I said no interest. I don't
:06:45. > :06:51.get it. Just to start the cooking, put that in there. I will put sage
:06:51. > :06:57.as well. Sage goes great with any pork products. What do you cook a
:06:57. > :07:07.Formula One driver, they didn't eat much. They're small. We're doing a
:07:07. > :07:09.
:07:09. > :07:14.Rhys ot a crab dish and some roasted fillet of fish. -- risotto.
:07:14. > :07:21.That all goes in together. We finish it with a bit of lemon zest.
:07:21. > :07:28.That is just grated on top. If you feel when you put it in the oo even
:07:28. > :07:37.-- in the e -- in the oven it may look dry, just put a bit of water
:07:37. > :07:44.on to it. I can put this in here. You can pop it in the oven. All the
:07:44. > :07:53.recipes are on our web-site. And you can find dishes from our preev
:07:53. > :07:57.use shows. How are my aubergines? They're ready. Beautiful. The herbs,
:07:57. > :08:01.we always forget the herbs. Some basil. You can take the devil's
:08:01. > :08:07.food, coriander. I can't deal with that. Why do you put it in?
:08:07. > :08:11.have to as a chef, you can't necessarily do everything you like.
:08:11. > :08:17.Coriander goes with the cumin and aubergine, but it is not something
:08:17. > :08:23.I like. I was upset because an article said people who don't like
:08:23. > :08:31.coriander are basely -- basically stupid. So I'm sure you love it
:08:31. > :08:40.James. I love it. Exactly. Can't get enough of it. All the time.
:08:40. > :08:47.Also I get, I'm always use basil. So I have to be adventurous. We
:08:47. > :08:55.will finish with some Vin tpwar there. That is perfect there. --
:08:55. > :09:05.Vin tkpar Gar. We have toasted pine nuts here. -- vinegar. This you can
:09:05. > :09:13.
:09:14. > :09:20.do as a veggie dish, separate. Beautiful. That is it. Oh crikey.
:09:20. > :09:25.How long has the chicken had in the oven. About 35 to 40 minutes.
:09:25. > :09:30.get this yellow coloured oil. is from the chorizo. And then woe
:09:30. > :09:34.put a bit in there. You can put that in a pot on the table, serve
:09:34. > :09:41.the chicken in another pot. plugged your book but didn't
:09:41. > :09:46.mention what it was called. That is the coriander. Taste of Home it is
:09:46. > :09:52.called. So dishes like this, one pot wonders. Can you pour some oil?
:09:52. > :09:58.Because I will spill that all over me. It is very pink this episode
:09:58. > :10:05.isn't it. Because the chorizo oil, the pullover, Nathan. There is a
:10:05. > :10:11.theme. What this a again. Roasted chicken with chorizo, red peppers
:10:11. > :10:21.and spiced aub general and coriander leaves. -- aubergine and
:10:21. > :10:43.
:10:43. > :10:53.And lamb and pork. Pork would be perfect. I don't think you will get
:10:53. > :10:55.
:10:55. > :11:04.Don't forget, you can find In a minute, I'll be showing you
:11:04. > :11:07.One place I HAD to go to in this seafood odyssey
:11:07. > :11:10.came from reading a book called Beautiful Swimmers.
:11:10. > :11:14.It's about Chesapeake Bayon the eastern seaboard of America
:11:14. > :11:17.and it's about the watermen who catch the blue swimmer crab
:11:17. > :11:19.and the oystermen who go out
:11:19. > :11:24.in old sailing boats called skip jacks, or at least they used to.
:11:24. > :11:28.Nowadays they're mostly for tourists-but there's one that's still going
:11:28. > :11:30.You can get a flavour of that book
:11:30. > :11:33.by talking to the skipper, Wade Murphy.
:11:33. > :11:36.When you're harvesting oysters under sail,
:11:36. > :11:39.especially with skip jacks, you feel part of nature.
:11:39. > :11:42.It's something gets in your blood.
:11:42. > :11:47.I've seen boys quit, go on land and- get a job as carpenters or plumbers.
:11:47. > :11:49.They can't stand it, they've got to- get back out here.
:11:49. > :11:59.It's something that you get to love to do.
:11:59. > :12:05.
:12:05. > :12:06.When I make a dip on the oyster bar
:12:07. > :12:09.if anybody can eat the oysters that come up
:12:09. > :12:15.I'll give him the boat and retire. That's how many oysters are here.
:12:15. > :12:20.This is amazing. Look how many oysters came up in that one dredge.
:12:20. > :12:23.Real big ones too. There must be tons there.
:12:23. > :12:26.In England we revere them a bit because they're rare
:12:27. > :12:30.so we only tend to eat them in the shell, raw.
:12:30. > :12:32.But here you can have 'em deep fried, shallow fried,
:12:32. > :12:37.Rockefeller with bacon, cos they're in such plenty.
:12:37. > :12:47.I love it! I just want to open a few- and drink some wine.
:12:47. > :12:48.
:12:48. > :12:55.Great, mate, thanks. They're really plump. Try that.
:12:55. > :12:57.Fantastic. They're really plump, aren't they,
:12:57. > :12:59.but they don't taste oily?
:13:00. > :13:02.They're quite lacking in salt, unlike our oysters,
:13:02. > :13:05.cos it's fresh water herebut they've got a brilliant taste.
:13:05. > :13:13.I'll have another one if I can.
:13:13. > :13:18.This dish is called Hang Town Fry and there's a story behind it.
:13:18. > :13:22.It's an American oyster dish and it comes from the wild west
:13:22. > :13:23.and the story goes
:13:23. > :13:27.that a chap who is condemned to die
:13:27. > :13:30.is asked what he would like for his last breakfast.
:13:30. > :13:32.So he thought of all the best things- he liked in life
:13:32. > :13:36.and one of them was oysters, cheese, eggs, good bacon
:13:36. > :13:36.and that's how the dish evolved.
:13:36. > :13:42.It's such a dish full of enthusiasm and joy I can't imagine anybody
:13:42. > :13:43.and that's how the dish evolved.
:13:43. > :13:46.It's such a dish full of enthusiasm and joy I can't imagine anybody
:13:46. > :13:48.just about to be strung up thinking of this.
:13:48. > :13:51.But there you go, it's a nice story.
:13:51. > :13:56.Well, first of all, you turn the oysters over in some seasoned flour
:13:56. > :13:59.and just pat them so they're not too floury.
:13:59. > :14:05.Then into another little bowlof beaten egg, using yolk and white.
:14:05. > :14:07.Whisk that up and pass them through that.
:14:07. > :14:10.Finally into a bowl of crushed crackers
:14:10. > :14:13.like saltines, matzos, cream crackers, that sort of thing,
:14:14. > :14:16.and you're ready to fry them.
:14:16. > :14:19.Put a bit of oil in the bottom of the pan
:14:19. > :14:25.and fry them for maybe only a minute-each side so as not to overcook them.
:14:25. > :14:30.Take the oysters out of the pan, empty the oil, wipe it out,
:14:30. > :14:34.then rubthe bottom of the pan with butter.
:14:34. > :14:38.Now put the oysters back in the pan in a sort of clockwise fashion
:14:38. > :14:42.so everybody gets their fair share.
:14:42. > :14:46.Now an idea of mine is to squeeze each oyster
:14:46. > :14:49.with a little bit of lemon juice - it brings out the flavour.
:14:49. > :14:51.Now for the filling.
:14:51. > :14:55.Beat about six to eight eggs into the bowl
:14:55. > :15:02.then add some grated hard cheese like Parmesan or hard Cheddar.
:15:02. > :15:06.And a good lot of parsley. Whisk that all up
:15:06. > :15:11.with a couple of tablespoons of cream to lighten it up.
:15:11. > :15:15.And then just pour that back into the skillet all around the oysters.
:15:15. > :15:18.Now, don't cover the oysters because in the finished dish
:15:18. > :15:19.
:15:19. > :15:22.it's like tops of hills in a mist,
:15:22. > :15:26.you want the browned tops of the oysters poking through.
:15:26. > :15:30.Then you just put that on a lowish heat for about ten minutes,
:15:30. > :15:32.just to set the eggs.
:15:32. > :15:37.Get some good rashers of back bacon and grill or fry them
:15:37. > :15:42.till they're really crisp and sprinkle parsley.
:15:42. > :15:46.And actually, it's such a good dish that we serve it at home
:15:46. > :15:49.as a lunch dish, with sauteed potatoes
:15:49. > :15:59.and a little salad, lightly dressedwith good olive oil. It's perfect.
:15:59. > :16:20.
:16:20. > :16:24.The one dish I'm going to bring back from America this time
:16:24. > :16:26.are Maryland Crab Cakes
:16:26. > :16:30.because it is the most exciting dish.
:16:30. > :16:35.Somebody said the secret of a good crab cake is crab,
:16:35. > :16:37.and that's a good joke
:16:37. > :16:41.cos what he means is lots of crab and little of anything else.
:16:41. > :16:46.This crab is fantastic. Why can't we get crab like this in England?
:16:46. > :16:53.See? It's lumpy, full and fresh. So into a bowl goes that meat.
:16:53. > :16:56.Look at that. Isn't that beautiful?
:16:56. > :16:59.Then, a little bit of parsley.
:16:59. > :17:01.And then some crackers.
:17:01. > :17:05.The point of crackers is not like potato to bind it together,
:17:06. > :17:12.it's just to make the mixture a bit dry. Just fold that through.
:17:12. > :17:17.Don't that look good? You could eat it like that.
:17:17. > :17:23.There we go.Just a little bit of egg, one egg.
:17:23. > :17:25.A good tablespoon or so of mustard,
:17:25. > :17:29.a little bit of lemon juice about one tablespoon.
:17:29. > :17:31.And finally some mayonnaise.
:17:31. > :17:35.Now, this again binds it, gives it a bit of moistness.
:17:35. > :17:37.Some crab cakes I've had over here
:17:37. > :17:44.have too much mayo in them so they get really rich and a bit gaggy.
:17:44. > :17:47.It's great out here in the open air,
:17:47. > :17:52.just the sort of dish I like to make outdoors.
:17:52. > :17:55.Just add that in there.
:17:56. > :18:00.And now mould up the crab cakes.
:18:00. > :18:04.See, it's nice and dry. I'll make that four here.
:18:04. > :18:09.I'll leave them in the fridge for an hour just to go cold
:18:09. > :18:13.and get really nice and firm. You can fry them then.
:18:13. > :18:15.Sauce, it's just a suggestion of a sauce.
:18:16. > :18:18.I've got very good wine vinegar.
:18:18. > :18:22.In a hot pan, let it boil down to a tablespoon.
:18:22. > :18:24.If you reduce vinegar down
:18:24. > :18:27.it gets this lovely sweet but still sharp flavour.
:18:27. > :18:30.Now I'll add some clarified butter.
:18:30. > :18:33.Then the tartness of the fresh chopped tomatoes
:18:33. > :18:35.and a bit of tarragon.
:18:35. > :18:39.It's just going to lift the flavourof the crab and also look very nice.
:18:39. > :18:44.Just a slick sauce with some nice green and red in it.
:18:44. > :18:47.A little bit of pepper, there we go.
:18:47. > :18:52.I'll just taste that.
:18:52. > :18:55.Probably needs just a little bit more salt.
:18:55. > :19:01.Just take that off, leave it just nice and warm.
:19:01. > :19:05.Big pan and now we're ready to fry off the crab cakes.
:19:05. > :19:09.A bit of clarified butter in the pan.
:19:09. > :19:13.So that'll take about ten minutes to cook through.
:19:13. > :19:16.I don't want to colour up these too much.
:19:16. > :19:20.I like American deep fried seafood
:19:20. > :19:24.but there's a tendency to make everything a really dark brown.
:19:24. > :19:26.They like it a much deeper colour than us
:19:26. > :19:31.but I think it's not veryattractive and tastes a bit acrid.
:19:31. > :19:33.Look at that.
:19:33. > :19:38.Now, that's so appetising. You still- see the white bits of crab meat.
:19:38. > :19:41.I'll put a couple on the plate
:19:41. > :19:51.with the tomato and tarragon sauce and it'll look wizard!
:19:51. > :19:56.
:19:56. > :19:56.That
:19:56. > :19:56.That cat
:19:56. > :20:06.That cat had
:20:06. > :20:16.to the Isle of Man and The Will the of these queen scallops. I will do
:20:16. > :20:17.
:20:17. > :20:22.a twist on a Rockerfeller dish this a usually done with oyster. It will
:20:22. > :20:32.have breadcrumbs, parsley and the main part is Pennell and watercress.
:20:32. > :20:32.
:20:32. > :20:39.I will do a sauce with that. -- fennel. We throw those in the pan.
:20:39. > :20:45.Cricket is in your blood isn't it? It was in mine when I was a kid.
:20:45. > :20:52.Lancashire/Yorkshire always a good Riallry. Yes I started playing
:20:52. > :20:57.against them when I was nine. The rivalry is just as fierce. It has
:20:57. > :21:03.been a bad year for Yorkshire. has been great for Lancashire, but
:21:03. > :21:08.Yorkshire got relegated. Thanks great. I don't want to bring it up.
:21:08. > :21:12.You want Yorkshire to be strong. Because you don't want to lose the
:21:12. > :21:18.Roses match. Did you learn cricket from your family? I remember being
:21:18. > :21:24.on the side watching me dad, me and me brother got pushed around the
:21:24. > :21:33.boundary, me mum made the taes and progressed to playing in me tad's
:21:33. > :21:38.team from being -- in dad's team from ten. You were under 11s.
:21:38. > :21:44.started when I was eight or nine. Played young England from under15s
:21:44. > :21:54.and started in the senior team at 15. That is when I realised you get
:21:54. > :22:04.paid for playing. It was great down the tuck shop. You had a great
:22:04. > :22:06.
:22:06. > :22:11.career and an international career. Although I finished young, I had a
:22:11. > :22:17.good run and the career had ups and downs. There was some great times
:22:17. > :22:25.and some dodgy once. You had those nine sixes. Yes. And those wickets,
:22:25. > :22:31.you were run out the Aussie captain. That was 2009, Ricky Ponting. I
:22:31. > :22:36.don't think I've ever run anyone out in me life. At the time I was
:22:36. > :22:40.hobbling around and he probably hit it to me and it is easy. I hurled
:22:40. > :22:48.it as hard as I could somewhere near the stumps. It just pretended
:22:48. > :22:58.I knew what I was doing. Was -- but it was not the case. Retiring at
:22:58. > :23:03.1341, it us young for a -- at 31, it is young for a sport man. It all
:23:03. > :23:06.caught up with me. But you are still young to go into something
:23:06. > :23:14.else. I have been fortunate to be offered to do a wide range of
:23:14. > :23:20.things from panel shows to survival, to all sorts. And this is your new
:23:20. > :23:25.venture as I saw yesterday, big bill posters of you, your face.
:23:25. > :23:30.They bit embarrassing. It is massive. Proper massive pictures,
:23:30. > :23:40.tell us about your new programme. A one off for you, but part of a
:23:40. > :23:46.series. There are eight of us dropped off in various parts of
:23:46. > :23:53.world and you have to fend for yourself. Mine was in Botswana. In
:23:53. > :24:00.an area I had not heard of. We went in and it was me, a camera, a tent,
:24:00. > :24:09.a machete and I think I had three laeters of water for the first time.
:24:09. > :24:13.-- litres. It was proper minimum rations. You tell people and
:24:14. > :24:19.everyone thinks you're fudging it. But I wasn't the case. The only
:24:19. > :24:26.contact was I had to walk to a drop box to pick up new films and
:24:26. > :24:33.batteries for the cam RSPCA the food, I was meant to hunt and fish.
:24:33. > :24:39.I -- for the camera: The food, I was meant to hunt and fish. But I
:24:39. > :24:49.used it for detox. I lost so much weight. You get the chance to do it
:24:49. > :24:54.and then. The story was you walked and they told you not to wander off.
:24:54. > :25:01.So you saw some elephants, the warning signs were stamping ears
:25:01. > :25:05.and you sat there. I was bored sat in me tent. We had two days of
:25:05. > :25:11.survival training and my attention span isn't massive. So I didn't
:25:12. > :25:15.listen. I was on top of a termite mound with me camera. It is true. I
:25:15. > :25:21.watched it. The thing about elephants, for size of them, they
:25:21. > :25:28.can hide really well. One came out from behind a tree. It was 20 foot
:25:28. > :25:33.away, I was thinking, what do I do. When I came close it started
:25:33. > :25:40.backing off. I have a different appreciation for wailed life and
:25:40. > :25:44.what is around us. I thought go to the zoo. -- wildlife. But now I
:25:44. > :25:51.want to see more. That was the theme of o' more. Having seen one I
:25:51. > :25:56.tried to look for everything. watched part of it as well where
:25:56. > :26:04.you were at night. You set the camera outside your tent. And you
:26:04. > :26:10.hear a lot of things at night. This particular noise. It got a bit
:26:10. > :26:16.close. Was it a lion. The hyenas are in the distance and you realise
:26:16. > :26:22.they are quite a way away. Blue they -- but they get closer. You
:26:22. > :26:28.have to be careful what you wish for. I didn't want to lions. I was
:26:28. > :26:38.outside me tent and one walked past and I Daveed in me tent and I was -
:26:38. > :26:46.- dived in me tent. And I was 1 rounded -- surrounded by lions. I
:26:46. > :26:50.once was in Blackpool and you heard here the lions roaring in the zoo.
:26:50. > :26:57.But when they are there, it is a bit hairy. I was filming myself and
:26:57. > :27:02.all the noises were coming. To bebin with -- begin with I was
:27:02. > :27:10.petrified. But then it was funny. I'm in a tent, surrounded by lions
:27:10. > :27:16.on me own, what you doing? Could be in Blackpool? Yes. I hadn't eaten
:27:16. > :27:21.for a week, if it had come near me, I may have bitten him. They taught
:27:21. > :27:26.you all the thing how the filter water and it is fascinating, you
:27:26. > :27:31.get a lot of these programmes and you get if you're ever in the
:27:31. > :27:37.jungle. It is a kind of reality. The man in the street's view. They
:27:37. > :27:43.taught us what to do. Me first camp was by the river, so I had water.
:27:43. > :27:52.You have to filter. It couldn't be bothered boiling t and just
:27:52. > :27:58.filtered it through me understoodys. I just -- undies. I just drank it.
:27:58. > :28:02.In India I drink the tap water and I have never been ill. Hopefully
:28:03. > :28:08.you won't be with this. These are the scallops. You haven't followed
:28:08. > :28:11.any of this, people watching, because I have been too busy
:28:11. > :28:18.nattering away, but all the recipes are on the web-site. We haven't got
:28:18. > :28:23.anything fruity, but something you will enjoy. I'm a bit dry now.
:28:23. > :28:33.You're supposed to eat it first. Scallops from the Isle of Man.
:28:33. > :28:36.
:28:36. > :28:43.Good? Yes. Happy with that. Paul Rankin has taken his inspiration
:28:43. > :28:50.from modern Asian cuisine and he has become a leading chef e chef. I
:28:50. > :28:57.dare you not to feel hungry after this one. Great to have you on the
:28:57. > :29:07.show. On the menu what is? It is sticky pork ribs. It is what we
:29:07. > :29:07.
:29:07. > :29:14.call red brazed -- Braesed wings. It is a mix of yellow rock sugar,
:29:14. > :29:22.ginger, garlic, star anise. It is such a simple recipe. You whack it
:29:22. > :29:32.all in. We will start with about a cup of water. This is not barbecue
:29:32. > :29:33.
:29:33. > :29:38.ribs. No, these are Braesed -- braised ribs. It is wrt while big a
:29:38. > :29:45.rice win. This is yellow rock sugar. It is strange stuff. Actually, you
:29:45. > :29:51.can try it. They give it to the kids in China this. As a candy
:29:51. > :29:58.thing. It is about six table spoons. So you can imagine how sweet it is.
:29:58. > :30:05.Where do you buy that? You get the rice wine and rock sugar from an
:30:05. > :30:11.Asian supermarket. Are youen joying that. It is kind of cute. Dark soy
:30:11. > :30:19.sauce. And then we're going to add some aromatics. I would do this
:30:19. > :30:24.dish a lot in the restaurant. With things like... Pork shoulder and
:30:24. > :30:30.pork cheeks. We do it, because it has that baufl rich sweetness, I
:30:30. > :30:35.put wit scallops a lot. -- beautiful. Where does this Asian
:30:35. > :30:42.influence come pr? It is quite heavily in your food? As well as
:30:42. > :30:49.local Irish produce. I spent nearly two years in aishya, travelling,
:30:49. > :30:55.bumming around, climbing mountains. Doing all sort of stuff. I do yoga,
:30:55. > :31:02.I have been to India twice. I did it once. Show me that technique
:31:02. > :31:07.again, James. You go in all those parks and do that. It looks like
:31:07. > :31:16.you're going diving. I don't know what to think. That stuff, where
:31:16. > :31:23.they stick their leg out. This a Yorkshire yoga. I did yoga once. It
:31:23. > :31:31.nearly did me in. Now a tea spoon of sugar. It is yoga in a room that
:31:31. > :31:35.is hot? Yes. But I have never tried that one. So that is your braising
:31:35. > :31:42.liquid. It sounds complicated, but it is simple. All you do with your
:31:42. > :31:48.ribs, these are big, fat ribs, but use any ribs you can get. Ribs are
:31:48. > :31:54.great value. What you're dining here... These are pork ribs. You're
:31:54. > :32:00.cooking, I'm going the make a sticky, sweet shallots with chilli
:32:00. > :32:08.and peanuts. It is a topping. are reasonable, a pound each.
:32:08. > :32:14.Depends where you shop around. think ribs are something, you know
:32:14. > :32:19.this time of year, you bring that up to the boil. And cover it with
:32:19. > :32:24.tin foil or bring it up in the oven. Cover it. It goes into an oven for
:32:24. > :32:34.about an hour and a half, two hours. But what you want to do is just
:32:34. > :32:35.
:32:35. > :32:41.look at it every 20 minute and give it a turn. We have got one that is
:32:41. > :32:48.cooking away. With this shallot, garlic, chilli condiment. Leave
:32:48. > :32:52.some seeds in. What they do in Asia is they get a wok and deep fry them
:32:52. > :33:00.individually and then drain them. But the rice that we're putting
:33:00. > :33:06.with this is gluet nous rice. So sticky rice they would call it. Two
:33:06. > :33:10.cups of rice that we have soaked overnight in about eight cups of
:33:10. > :33:17.water. It sounds complicated. But it is well worth the result. It is
:33:17. > :33:24.so different. It is interesting. What you do is steam it and again
:33:24. > :33:32.that sounds difficult. But believe me it is dead easy. It is so simple.
:33:32. > :33:37.What are you steaming it in? In a bit of cheesecloth. If you don't
:33:37. > :33:44.have that, a nice clean tea cloth would be grand. I thought it was
:33:44. > :33:49.your hanky! A hanky? This is one of Floyd's old once. He used to put
:33:49. > :33:56.that on his head Len he went to the beach. In goes the rice. Dead easy.
:33:56. > :34:01.In it goes. The reason you're soaking it to get rid of starch?
:34:01. > :34:07.is just the technique. If you don't have time to soak it over night,
:34:07. > :34:15.soak it in warm water for two or three hours. How long do you cook
:34:15. > :34:21.that for? About 20 minutes and tr - - there we have it. It keeps great
:34:21. > :34:29.in the schemer. -- steamer, it is stuck together. And don't forget
:34:29. > :34:36.the recipes are on our web-site. You can find dishes from our
:34:36. > :34:42.previous shows. So these peanuts you want curing? Yes just gently
:34:42. > :34:52.crush them. The technique with the ribs is for the last 20 minutes
:34:52. > :34:55.
:34:55. > :35:00.what you want to do is... Take the foil off. And just let the liquid
:35:00. > :35:09.start to come down. Turning the ribs every now and then to get
:35:09. > :35:15.sticky. These could come down a bit more haib. This juice needs to be
:35:15. > :35:22.syrupy. You have been on your travels. Working with Mr Nick Nairn
:35:22. > :35:28.in Yes. We Daid series call Paul and Nick's big food trip. He is
:35:28. > :35:33.distraught it is not called Nick and Paul's big trip. We're
:35:33. > :35:38.travelling between the west coast of Scotland and Ulster. Finding all
:35:38. > :35:45.sort of interesting characters and food and we're on a boat and Nick
:35:45. > :35:51.is good on a boat and I'm terrible on a boat. It is a lovely show. I
:35:51. > :35:59.have loved doing it with him. you drained off these? Yes. This is
:35:59. > :36:06.coming down. They're ready, dude. I will pop the rice int a boil. I
:36:06. > :36:12.will oil it slightly. Normally you just take a spoon and scoop it out.
:36:12. > :36:16.Ask You want the rib on here? They look amazing. They look good.
:36:16. > :36:24.Everyone has been telling me how much they love these. So no
:36:24. > :36:30.pressure guys. Nothing like a bit of self-candidate. None of that
:36:30. > :36:37.tortellini stuff here. That tortellini was very good. It is a
:36:37. > :36:47.difficult dish to follow. That is a real Yorkshire portion. I haven't
:36:47. > :36:47.
:36:47. > :36:57.finished yet! I nearly said a fat boy portion. But I didn't say that.
:36:57. > :37:02.Then loads of this stuff. I love this sort of spicy arrow hattic
:37:02. > :37:12.quality that has. Under the scallions through it at the last
:37:12. > :37:22.minute. That is my sticky red braised ribs with rice and sweet
:37:22. > :37:27.
:37:27. > :37:36.shallots with chilli and peanuts. There you go. Proper food that.
:37:36. > :37:46.Proper. You can stand there all you want, I'm having these clam With
:37:46. > :37:49.
:37:49. > :37:55.the hands? Nave and fork they're a bit hot. At home you would do that.
:37:55. > :38:01.Now you can get the beef short ribs. The red braise works great with
:38:01. > :38:08.beef and with lamb. It is such a Tim pl technique. They're really
:38:08. > :38:17.good. -- similar P The French techniques they say make a
:38:17. > :38:27.reduction, but that is just whack it in. Now let's go back to
:38:27. > :38:31.
:38:31. > :38:36.Weymouth and see what Suzy has chosen to go with the ribs. Iefr
:38:36. > :38:42.made your pork ribs and their delectable. But with that rich
:38:42. > :38:49.sweetness and spice it could create a clash with the wrng wine. That
:38:49. > :38:59.said, something like this works well in a floral scented style. But
:38:59. > :39:06.I think this is the perfect wine. It is Riesling. The key to finding
:39:06. > :39:11.the right wine for this is to find a white with a dab of honey. Very
:39:11. > :39:18.dry styles won't work. The light but fruity wines come into their
:39:18. > :39:22.own here. There is an appley scent to this wine. It is clear from the
:39:22. > :39:31.first sip that there is a sweetness to it. Sweeter than most white
:39:31. > :39:37.wanes. That is what I need to match up to the Shugg after in - sugar in
:39:37. > :39:42.the dish. There is a proper citrus zing and app pls and that cuts
:39:42. > :39:47.through the whole of the dish and brings out the citrus peel and the
:39:47. > :39:53.star anise and that wonderful pork. Paul you set me a challenge this
:39:53. > :40:03.week, but with this wine, I think I have risen to it. I hope youen joy
:40:03. > :40:05.
:40:05. > :40:12.it. We are. What do you reckon? has picked it spot on. What you
:40:12. > :40:17.need with this dish is the sugar and the German Riesling with the
:40:17. > :40:25.sugar is my favourite type of wine to go with something like this.
:40:25. > :40:33.Happy with that? A bargain as well, just �6.69. What are you laughing
:40:33. > :40:41.at? Justed a pliering you - admiring you eating from that tray.
:40:41. > :40:51.The ribs came here for 30 sec and they're gone. Oh stop moaning Mr
:40:51. > :41:01.
:41:01. > :41:03.Now it's so nice to see Mr Michelin-starred chef, Michael
:41:03. > :41:05.If you fancy doing a spot of baking this Sunday,
:41:05. > :41:06.here's some inspiration from Lorraine Pascale.
:41:06. > :41:07.Today she's making macaroons, or is it macarons?
:41:07. > :41:09.I don't know, you decide.
:41:09. > :41:11.Like pretty much everything else,there are also fashions in baking
:41:11. > :41:12.and one of the big things in Britain- right now
:41:12. > :41:14.which started right here in France is the macaroon.
:41:14. > :41:20.Or I should say, "le macaron".
:41:20. > :41:29.This is Pierre Herme, one ofthe most famous food shops in Paris.
:41:29. > :41:31.Wow!
:41:31. > :41:33.Incredible.
:41:33. > :41:35.They're just so pretty.
:41:35. > :41:39.No wonder they're so fashionable.
:41:39. > :41:44.I am totally spoilt for choice. Now,- each colour is a different flavour.
:41:44. > :41:48.You've got praline noisette here, peach, apricot and saffron
:41:48. > :41:51.or salted caramel... Oh!
:41:51. > :42:01.I think I'm going to have to go for a selection.
:42:01. > :42:16.
:42:16. > :42:25.Hmm! Thank you, France, for bringing us macaroons.
:42:25. > :42:30.Some people think that macaroons are really daunting to make,
:42:30. > :42:33.but they're actually only posh meringues.
:42:33. > :42:38.I've made them here in deep yellow, lovely pale green
:42:38. > :42:44.and now I'm going to make them in a rich burgundy.
:42:44. > :42:49.I've got 125 grams of ground almonds- and it's really important
:42:49. > :42:51.thatthe ground almonds are quite fine.
:42:51. > :42:54.Sometimes they can be rough and you can blitz them in a food processor.
:42:54. > :42:57.Then 125 grams of icing sugar.
:42:57. > :43:02.And this forms the base of the macaroon.
:43:02. > :43:04.Now I need some egg white.
:43:04. > :43:07.Unfortunately, I need 40 grams of egg white.
:43:07. > :43:10.I wish I could tell you you need one or two.
:43:10. > :43:15.But here we need 40 grams, so this one is 32.
:43:15. > :43:19.I'm going to need a little bit more from another one.
:43:19. > :43:21.40. Perfect.
:43:21. > :43:26.Now off the scales and mix it into a paste.
:43:26. > :43:30.Just get a wooden spoon and draw all the liquid in.
:43:30. > :43:33.And you get this lovely paste.
:43:33. > :43:37.Eventually, it all will be incorporated.
:43:37. > :43:39.And this is where I colour it.
:43:39. > :43:42.I've got this great dusky pink colour and you need quite a lot
:43:42. > :43:45.because by the time you've put the rest of the ingredients in,
:43:45. > :43:50.the colour gets much lighter.
:43:50. > :43:55.And mix that in there.
:43:55. > :43:59.Oh, that is nice.
:43:59. > :44:03.OK, now I'm going to make the second part of the macaroon
:44:03. > :44:11.and again, unfortunately, I need 40 grams of egg white.
:44:11. > :44:16.You see, this one only weighs 28.
:44:16. > :44:19.I need 12 more grams.
:44:19. > :44:26.OK, that is perfect. Then I need towhisk them to a nice, medium peak.
:44:26. > :44:28.So give it a really good whisk.
:44:28. > :44:33.Move the bowl around and just get lots of air into it like that.
:44:33. > :44:35.The more movement you can get into these whites,
:44:35. > :44:38.then the quicker they'll froth up.
:44:38. > :44:40.Get a little bit on the end...
:44:40. > :44:44.There, that is a medium peak. Perfect.
:44:44. > :44:46.So I'm going to make a meringue.
:44:46. > :44:51.Normally, you add sugar to the eggwhites, but I'm adding a sugar syrup.
:44:51. > :44:53.So I've got here boiled already
:44:53. > :44:58.110 grams of sugar and two tablespoons of water.
:44:58. > :45:00.And I like to use a mechanical whisk- for these
:45:00. > :45:03.because it takes a lot longer to give them a good whisk-up,
:45:03. > :45:08.so you need that extra power.
:45:08. > :45:10.And it just gets shinier and shinier- and much shinier
:45:10. > :45:16.than if you were using just caster sugar.
:45:16. > :45:21.And that is what you call a stiff peak. Perfection.
:45:21. > :45:23.Right, so now I'm going to combine the two together.
:45:23. > :45:27.You want to add the meringue to the paste.
:45:27. > :45:31.If you do it this way round, you won't knock out too much air.
:45:31. > :45:33.If you dump that heavy mix on top of the meringue,
:45:33. > :45:35.you won't get any air left in it.
:45:35. > :45:39.Apparently, it only takes 50 turns to mix this.
:45:39. > :45:42.Any more and you're doing the wrong thing.
:45:42. > :45:45.So let's see how I go.
:45:45. > :45:47.Just mix it all up...
:45:47. > :45:52...and scrape right down to the bottom.
:45:52. > :45:55.OK, I'm very happy with that.
:45:55. > :45:59.Then I'm going to fill up my piping bag.
:45:59. > :46:05.Just use your hand to squeeze it off the spatula.
:46:05. > :46:12.OK, I've got this baking tray here.
:46:12. > :46:15.So, a little "cheffy" trick here... I'll just move that out of the way.
:46:15. > :46:25.Just pipe four little blobs like that.
:46:25. > :46:27.Put the baking parchment
:46:27. > :46:30.over the top and it'll stop it from sliding around.
:46:30. > :46:33.OK, I'll do the first macaroon.
:46:33. > :46:37.Hold your bag completely vertical, squeeze it,
:46:37. > :46:47.then stop squeezing and lift it off.
:46:47. > :46:50.
:46:50. > :46:53.So these macaroons need to be nice and flat.
:46:53. > :46:57.What I do is just pick it up and then drop it on the surface.
:46:57. > :47:00.Do that a few times.
:47:00. > :47:04.One more time and they'll go in nice and flat.
:47:05. > :47:07.I'm going to leave these here for about 20 to 30 minutes,
:47:07. > :47:11.so they form a lovely skin over the top,
:47:11. > :47:12.then I'll bake them in the oven
:47:12. > :47:16.for about 12 to 15 minutes at 170 degrees
:47:16. > :47:26.with the oven left slightly ajar,so it doesn't get too humid in there.
:47:26. > :47:33.
:47:33. > :47:41.OK, I'm just going to leave these to cool.
:47:41. > :47:44.These need to be sandwiched together
:47:44. > :47:46.and I'm going to use just whipped cream,
:47:46. > :47:53.but you can use jam, ganacheor buttercream, anything you like.
:47:53. > :48:03.So these just get a nice blob of cream.
:48:03. > :48:07.There... And then just sandwich them together.
:48:07. > :48:10.Squish them down.
:48:10. > :48:13.It's nice to have the cream visible
:48:13. > :48:16.and it coming out a little bit from the sides.
:48:16. > :48:21.Oh, I can't wait to eat these.
:48:21. > :48:30.There!
:48:30. > :48:35.These really do look very pretty.
:48:35. > :48:44.I'll take these round to a friend's.- I think they'll really like them.
:48:44. > :48:46.Now, we're not cooking live in the studio today
:48:47. > :48:49.but instead we've dug deep into our Saturday Kitchen archive
:48:49. > :48:51.and found some brilliant recipes for you.
:48:51. > :48:53.Still to come on Best Bites...
:48:53. > :48:55.I'm going to do the best I can. Three, two, one, go!
:48:55. > :48:58.'It was battle of the Toms in the Omelette Challenge
:48:58. > :49:03.'when Tom Kitchin took on the best chef in the world, Thomas Keller.
:49:03. > :49:05.'See what happened a little later on.'
:49:05. > :49:08.Madhur Jaffrey has a great Sunday lunch alternative for you -
:49:08. > :49:12.'lamb shanks in yoghurt and spices. It was delicious and dead simple,
:49:12. > :49:16.'providing you know what you're doing - Madhur thought I didn't.'
:49:16. > :49:19.You're not adventurous and you don't go far enough.
:49:19. > :49:22.The producers are going to want youback, aren't they? I can see this.
:49:22. > :49:24.And star of stage and screen, John Barrowman,
:49:24. > :49:26.faces Food Heaven or Food Hell.
:49:26. > :49:29.Your version of food heaven would be meringue. Yeah.
:49:29. > :49:32.'Did he get heavenly toffee baked Alaska? Or his hellish watermelon?'
:49:32. > :49:35.Get in the kitchen and cut the melon! It's lovely. Look.
:49:35. > :49:37.Oh, no. It's delicious.
:49:37. > :49:41.You can see whathappened at the end of today's show.
:49:41. > :49:44.You can always count on Adam Byatt cook the perfect weekend dish,
:49:44. > :49:46.and his roast monkfish recipe
:49:46. > :49:56.would make an ideal meat-free Sunday- supper. Have a look at this one.
:49:56. > :49:56.
:49:56. > :49:56.Great
:49:56. > :49:57.Great to
:49:57. > :50:07.Great to have
:50:07. > :50:07.
:50:07. > :50:12.to be here. What are we cooking. is really seasonal. I couldn't
:50:12. > :50:19.resist using English asparagus. Monkfish and couscous. And we're
:50:19. > :50:25.going to toast it. I want to get this monkfish in. You can peel this
:50:25. > :50:32.asparagus and cut the bottom off. We have monkfish, the basil, we
:50:32. > :50:39.have rosemary. A bit of chervil. The oil to make the basil oil. And
:50:39. > :50:49.some shoots and stuff. And butter and flour is this Yes. Fire off
:50:49. > :50:50.
:50:50. > :50:56.what is first. First thing we're going to do is brown off this
:50:56. > :51:05.monkfish. Cooking it on the bone, that is a fantastic way to cook the
:51:05. > :51:11.meat. You like to cook it on the bone, John? Yes it is great. We do
:51:11. > :51:17.a lot of cooking fish for two and cooking it on the bone means you
:51:17. > :51:23.can leave it and take it out to the table. I'm tying it, because I want
:51:23. > :51:30.to retain the shape. Monkfish, well years ago in pubs they used it as
:51:30. > :51:38.scampi and almost give it away. has never been hugely popular. Now
:51:38. > :51:41.it is. It is too expensive now. It is a meaty fish. It takes quite
:51:42. > :51:49.strong flavours. It is expensive, because the head is the same size
:51:49. > :51:54.as the bdy. There is a huge amount of waste. And you have got Rosemary
:51:54. > :52:01.with that. You could put red wine with it. Yes I have seen it poached
:52:01. > :52:09.in red wane. That is nice. A bit of flour. Any fish that will go into a
:52:09. > :52:15.hot pan, just season the flour a bit. Just is on the flour. It will
:52:15. > :52:20.caramelise and protect the fish in the pan. Pop that in. There is a
:52:20. > :52:30.sink at the back if you want to wash your hands. That has ticked
:52:30. > :52:31.
:52:31. > :52:36.one box. This asparagus, the top. It is not those two, it is my
:52:36. > :52:43.mother is watching. Take the woody piece off the bottom. If you pull
:52:43. > :52:49.it and snap it, it will come off. The reason I tie it together so
:52:49. > :52:56.when it goes in the pan, it doesn't bounce around and break the tips.
:52:56. > :53:03.The delicate tips will just break up. It is a nice way to store it as
:53:03. > :53:11.well. The basil oil is, now be careful doing this, it is some iced
:53:11. > :53:16.water. Drop the basil leaves in. Watch your hands! And straight into
:53:16. > :53:22.ice cold water. It just shocks the basil. And then make an oil using
:53:22. > :53:28.that. Just shock it and it helps to keep the colour. There is the
:53:28. > :53:33.couscous, half butter, half oil. This is the difference with cooking
:53:33. > :53:40.it normally. People would just put water in. Couscous is bland, you
:53:40. > :53:48.have to add a lot to it. There is quite a lot of butter. We're going
:53:48. > :53:54.to transfer that to the oven. About eight minutes, 220. Pop that in the
:53:54. > :54:04.oven. Cook is on the bone. Half olive oil, half butter, couscous in.
:54:04. > :54:04.
:54:05. > :54:11.I won't make too much. I have seen this done with quinoa. I use it
:54:11. > :54:19.more at home than in the restaurant. I always toast it. It is stump a
:54:19. > :54:29.quick way to bring a stamp element to a dish. -- starch element to the
:54:29. > :54:34.dish. You will see the colour change rapidly. A lovely toasty
:54:34. > :54:41.colour. That is oil and butter in. Seasoned, its important to season
:54:42. > :54:48.it now. And you could add cold water. I'm going to add hot,
:54:48. > :54:54.because I want to it steam. You add, pop that on and turn it off. That
:54:54. > :55:03.is it. J the water goes in and leave it. Yes and in four or five
:55:03. > :55:09.minutes it will be steamed up. see the colour of that change. Do
:55:09. > :55:15.you want more oil in there? No that will be fine. Maybe a touch more.
:55:16. > :55:21.It is too thick. This monkfish, I have dropped the asparagus into
:55:21. > :55:26.really salted water. Three minutes, that is it done. English asparagus
:55:26. > :55:33.is probably the best in the world. Everyone should be eating it. This
:55:33. > :55:41.monkfish, I have cooked it on the bone and one great things, I wit
:55:41. > :55:45.sit happily -- it will sit happily on the bean. It is like a piece of
:55:45. > :55:51.meat. There is one bone in the middle. Apart from the restaurant,
:55:51. > :55:57.you have been writing? I have been, yes. The last time I was on I told
:55:57. > :56:06.you I was, the whole back thing was happening. Do you do what my mother
:56:06. > :56:12.does, go to the back shop and take Jamie Oliver from the top spot and
:56:12. > :56:17.put me there. I used to do it. don't have to now. Trust me, I do.
:56:17. > :56:25.I saw it in the shops yesterday, for the first time. It was a real
:56:25. > :56:32.moment. It has been a great thing. My book is officially out. This is
:56:32. > :56:39.the asparagus. It has had three minutes. I will nip that spring off.
:56:39. > :56:46.-- nip that string off. You have some chervil there. Tip this
:56:46. > :56:53.couscous into my glass bowl. Tip that into the would. - ebowl. It
:56:53. > :56:58.could steam for a bit longer. Cut the asparagus down. You want some
:56:58. > :57:05.lemon zest in there? Yes. Do wru want the juice a well? Just the
:57:05. > :57:09.zest. Where is that oil. A lovely praigt green basil oil. That does
:57:09. > :57:19.need seasoning up. Couscous won't be exciting unless you bring
:57:19. > :57:23.something to it. I almost use it to bring a wit of -- a bit of crunch
:57:23. > :57:28.element. That monkfish will serve tw people. Perfect come home from
:57:28. > :57:34.work, 15 or 20 minutes later, or eight minutes later. You have got a
:57:34. > :57:42.wonderful plate of food for two. Use that couscous as a dressing. It
:57:42. > :57:47.still allows the asparagus to shine through. Cut it into a few bits. It
:57:47. > :57:56.stays nice and moist. Remember to rest it as well. Yes that is
:57:57. > :58:05.important. And we have some shoots of growing basil that will add some
:58:05. > :58:10.colour. You can grow that basil stuff at home. Yes. Finish it with
:58:10. > :58:20.some oil. There we go. That is my roasted monkfish with toasted
:58:20. > :58:27.
:58:27. > :58:33.couscous and English asparagus. That looks fantastic. You get first
:58:33. > :58:39.bite. That lacks incredible. I'm so excited about the asparagus.
:58:39. > :58:46.English asparagus is probably the best in the world. This must be the
:58:46. > :58:52.first, you have got to try some. I won't eat alone. Dive in. You won't
:58:52. > :58:58.get it back again. This is my first asparagus of the year. Last year I
:58:58. > :59:08.ate it every single day of the season. That way of cooking
:59:08. > :59:09.
:59:09. > :59:14.couscous is lovely. It adds a real nut youness. -- nuttyness. Frying
:59:14. > :59:22.the couscous off first does work. Great monkfish. We need some wine
:59:22. > :59:28.to go with this. We sent suezy to Hertfordshire. -- Suzy to
:59:28. > :59:38.Hertfordshire. -- Suzy to Hertfordshire. I'm here to find
:59:38. > :59:41.
:59:41. > :59:46.some great win wines to go with this morning's recipes. Adam's dish
:59:46. > :59:51.feels Mediterranean and it needs a good refreshing wine to pick up on
:59:51. > :00:01.the summery flavours. Given the main ingredient is monkfish I could
:00:01. > :00:08.
:00:08. > :00:18.go for a red, a white or a rose. I could go for a new world Pino, the
:00:18. > :00:23.
:00:23. > :00:31.Ooir. But am going for this wine from Spain. It is La basca. Is is a
:00:31. > :00:37.good option. It is a great match for all sorts of different dishes.
:00:37. > :00:47.You can almost tell by looking at the colour that it will be vibrant
:00:47. > :00:48.
:00:48. > :00:55.and zesty. When you taste it, it is like summer in a glass. The crisp
:00:55. > :01:01.acidity is a perfect foil for the monkfish and the fresh flavours
:01:01. > :01:07.work with the basil and asparagus. And there is just the right weight
:01:07. > :01:13.of fruit to bring out the flavours. It is a great plate of food and
:01:13. > :01:20.this is the perfect style of wine to drink with it. Well I agree. A
:01:20. > :01:29.bar Dwain as - ebargain as well. Yes it is citrusy and fresh. It
:01:29. > :01:36.works well. It is very floral. And you know asparagus is hard to match
:01:36. > :01:43.wine with. It works well. Guys, you have demolished that. Happy that?
:01:43. > :01:50.Yes very nice. I have not tried monkfish before. It is really nice.
:01:50. > :01:59.Great wine match. The sharp notes are working with the fish. You said
:01:59. > :02:07.the monkfish would be great on the barbecue? Yes I can see it now.
:02:07. > :02:11.when the greatest chef in the world, Thomas Keller took his turn at the
:02:11. > :02:19.omelette challenge, he just wanted to make the perfect omelette. So
:02:19. > :02:23.to make the perfect omelette. So enjoy this this true whatster class.
:02:23. > :02:28.-- true master class. We have Tom in the middle of the board, Thomas
:02:28. > :02:34.has yet to go on board. Wo yould ru like to beat? -- who would you like
:02:34. > :02:44.to beat? I just want to do my best. Now the clocks are on the screen.
:02:44. > :02:53.
:02:53. > :02:57.Three, two, one go! Nervous at all? Very. I'm not taking on chef Keller.
:02:57. > :03:07.I believe an omelette should be cooked slowly. It defeats the
:03:07. > :03:12.object of this competition. I know. One thing about an op let and eggs
:03:12. > :03:20.in general is to get them nice and tender. You want to cook them nice
:03:21. > :03:29.and slow and take your time. Turn down the heat here. Am I turning
:03:29. > :03:37.your heat down? No you do as you wish. It is too high. No. There we
:03:37. > :03:47.go. Nice and slow. We want to kaep it nice and smooth. Are you going
:03:47. > :03:47.
:03:47. > :03:51.to argue? No I am not, just get it on the plate. I brought some...
:03:51. > :04:00.Things to make it special. Because I know how much you love these
:04:00. > :04:04.omelettes. Right. Nothing seem to be happening much. You don't want
:04:04. > :04:09.it to happen fast. The idea is you make the omelette for break fast
:04:09. > :04:16.before you go to sleep? We all have five minutes to make an omelette in
:04:16. > :04:21.the morning. Not on this show we don't. Take your time. I usually
:04:21. > :04:27.put this in the oven for four or five MPs. We're running out of
:04:27. > :04:32.music for the first time. You can see how nice and gentle it cooks.
:04:32. > :04:39.thought our producer was polite. But you should hear what he is
:04:39. > :04:47.saying to me in my ear. I have watched this programme loads of
:04:47. > :04:52.time... I'm yet to see an omelette you would want to eat. I love some
:04:52. > :05:00.creme fraiche in my omelette. longer this takes, I have about two
:05:00. > :05:07.minutes to make my dish. A proper omelette... It is almost there.
:05:07. > :05:12.That looks about there to me. was in the oven. No, it looks ready.
:05:12. > :05:20.Thomas, get it on the plate. you sure sh Yes, I'm certain.
:05:20. > :05:29.me just roll it over here. Nice and creamy. A little longer maybe. If
:05:29. > :05:39.you like your eggs runy. There you go. Do you want to finish it off
:05:39. > :05:41.
:05:41. > :05:51.with anything? Yes some herbs there. Tom, yours is wonderful. Rate. --
:05:51. > :05:56.
:05:56. > :06:04.right. That is rubbish! Right. Thomas Keller. The longest omelette
:06:04. > :06:13.ever?? How quickly do you think you did it in. I think I was could have
:06:13. > :06:22.gone another 30 seconds. I hope not, you did it in two minutes 47.12
:06:22. > :06:29.seconds. That is a record. I have the record the other way. Tom, what
:06:29. > :06:38.do row any? 1 minute. That is how long I have to cook my dish at the
:06:38. > :06:45.end of the show. Another legend for a fabulous Indian cookery is Madhur
:06:45. > :06:54.afterry and judging by this rest diof lamb shank, she deserves that
:06:54. > :07:01.title. -- Jaffrey. We're cooking lamb shanks, which I adore. But we
:07:01. > :07:09.are going the praez them slowly. - ebraise them slowly in yoghurt and
:07:09. > :07:16.spices. The lamb, you will seal the lamb? I will sear it and brown them.
:07:16. > :07:26.If you could do two things. You can chop the ginger and garlic. Into a
:07:26. > :07:31.pairs with some water? Yes. And then I will give you two tasks. --
:07:31. > :07:36.into a paste. If you would grind the consider yander. Coriander, you
:07:36. > :07:45.can get it ground. But there is something if you smell it after you
:07:45. > :07:52.have ground it, it is delicious. It has an arrow that. Seasoning well
:07:52. > :07:59.the lamb. It was like ten years ago these were almost free food. Now
:07:59. > :08:07.they're trendy. Yes a lot of chefs used them and then it goes through
:08:07. > :08:12.the roof, like pork belly. In we go. They need sealing it off. There is
:08:12. > :08:17.a sink. I will wash my hands. gate nice colour and we have the
:08:17. > :08:24.ginger, which I will chop up with quite a bit of garlic. Garlic is
:08:24. > :08:29.good for you. I won't say anything. It is good for your blood. You say
:08:29. > :08:39.maybe I don't like it. You have that tone. Plenty of garlic. Eight
:08:39. > :08:49.or nine cloves. No. Not that many. Seven cloves, sorry. A bit of water.
:08:49. > :08:53.
:08:53. > :08:59.Flip it. Are you related to a chef called Silvena Row? Who? She picks
:08:59. > :09:05.on me as well! We're sealing that nicely. I mentioned your passion
:09:05. > :09:10.for food started from letters, your mother was? I knew nothing about
:09:10. > :09:19.cooking. I think I failed cooking at school and I came to London and
:09:19. > :09:26.I was at rad ar and -- Rada and couldn't cook anything. I said to
:09:26. > :09:31.my mother, please teach me thousand cook. She sent me letters. -- how
:09:31. > :09:36.to cook. She sent me letters. Acting is almost the same passion
:09:36. > :09:45.as food. Equal. And when you're doing tfr cookery, you're doing
:09:45. > :09:51.both. -- television cookery. You have done more than one major film.
:09:51. > :10:00.I did do the most recent things I have done one was a film with Meryl
:10:00. > :10:07.Streep called Crime. How is that? That is very good. Anthony Hopkins.
:10:07. > :10:13.I did something with Will Smith. Six Degrees of separation. I did
:10:13. > :10:22.something with de Niro. Have you done anything with him? No. But
:10:22. > :10:32.have you done anything with Bob The Buildser? -- Bob The Builder.
:10:32. > :10:37.haven't had a No 1 hit. Had two No 1s. Now we're going to take this
:10:38. > :10:46.out. I'm working it wrong. Why isn't it opening. I have to do
:10:46. > :10:53.something to open it further. you do. -- go. I will put whole
:10:53. > :11:02.spices in. We have got sane Monday, cloves, cumin -- cinnamon, cloves,
:11:02. > :11:09.cumin seeds and black pepper. hate this thing! This is coriander
:11:09. > :11:18.seeds here. They're popping. I will move this. You infuse them in hot
:11:18. > :11:28.oil? Yes. If you would bring the garlic and ginger. And... That has
:11:28. > :11:29.
:11:29. > :11:34.gone in. Stand behind it. Now you have to get it really brown. This
:11:34. > :11:40.is again very important. You lightly brown the garlic and ginger
:11:40. > :11:46.and then I will take its off the heat and put the yoghurt in. You
:11:46. > :11:56.don't want to it curdle. You brown the spices. Yes. And then I will
:11:56. > :11:58.
:11:58. > :12:04.take it off the heat. And then all the yoghurt goes in. This is full
:12:04. > :12:14.fat yoghurt. You can go not so full fat. But don't bother. You don't
:12:14. > :12:14.
:12:14. > :12:21.watch this show often. It is full fat. Will we see some more cook
:12:21. > :12:28.books? I'm here to see my editor. I came for two reasons. One to the a
:12:28. > :12:34.talk in Cambridge for Oxford cookery and to see my editors here.
:12:34. > :12:41.I write for the Financial Times. And you I thought you came here for
:12:41. > :12:48.us. Yes, I came all the way just for you. I'm going to put in some
:12:48. > :12:55.turmeric that is very healthy. It cleans up your body and some chilli
:12:55. > :13:00.powder and salt. Didn't they use turmeric for cuts? Yes when I had
:13:00. > :13:05.my ears pierced in India, it wz clarified butter. All food, we
:13:05. > :13:09.can't do without it. They put butter in your ear. And term rick
:13:09. > :13:17.and I went to school with -- turmeric and I went to school with
:13:17. > :13:24.yellow ears for a month. Do you want this one? Yes that goes in. We
:13:24. > :13:31.have to bring it to the boil. And then I will wash my hands again.
:13:31. > :13:37.That goes in and we... Move that across. It has to come to the boil.
:13:37. > :13:47.What about the cinnamon? Didn't we put it in. That is the wonderful
:13:47. > :13:48.
:13:48. > :13:53.about Indian food - a little more, a little less! Now water. You need
:13:53. > :14:02.to, you need the liquid for the slow braising and you have to have
:14:02. > :14:10.enough and then you cover it tightly and put it in at 325 degree
:14:10. > :14:15.and let it cook slowly for three hours. A nice low oven. And the
:14:15. > :14:20.rice? I will make Bas matsy rice, which I have soaked. -- basmati.
:14:20. > :14:26.The reason for soaking it, they say rice when it is cooked should be
:14:26. > :14:31.like brothers, close together, but not stuck to each other. The way
:14:31. > :14:38.you get the rice separated is one thing is soaking it. About 30
:14:38. > :14:43.minutes at least. But you can soak it for more. I need a strain tore
:14:43. > :14:52.strain this out. I'm not going to cook, in many ways to cook rice,
:14:52. > :15:02.you can cook it by the pasta method, but this is cooking in it own steam.
:15:02. > :15:03.
:15:03. > :15:09.You put very little water in there this. I will make a pill lauf -
:15:09. > :15:15.pillaff. There is plenty of dill in there. Chefs are passion naits
:15:15. > :15:20.about Indian cooking, but we never seem the get it right. --
:15:20. > :15:30.passionate. It is hiding all the spices. You are not adventurous and
:15:30. > :15:32.
:15:32. > :15:39.you don't go far enough. producers will wants you back on.
:15:39. > :15:48.We're not adventure us O -- adventurous. You let the oil get
:15:48. > :15:53.hot and put in cinnamon, bay leaf and cardamom. I'm standing back.
:15:53. > :15:58.You are flavouring the oil. and... Now I'm going put in the
:15:58. > :16:04.onion and the oil will be flavoured, like an injection with the spices.
:16:04. > :16:12.It is a different flavour, the cinnamon gets a different flavour,
:16:12. > :16:22.that is why Indian food uses the same seasons, but gets a different
:16:22. > :16:29.taste from Morocco. You are just reducing the liquid. You put in
:16:29. > :16:36.cold water and left? Yes. Not quite ready yet. I just want to brown the
:16:37. > :16:46.onions. I will turn the heat up. Dill is not often used in Indian
:16:46. > :16:52.cooking. It is in north India and west India it is used all the time.
:16:52. > :16:58.There all kinds of dishes - rice dishes, meat dishes, vegetables,
:16:58. > :17:07.with dill. Quite a lot of dill in this one? Yes, you will see why. I
:17:07. > :17:14.want it brown, but do I have time? No. Stick those in. Now, you have
:17:14. > :17:22.to stir it and I need one, I need a flatter stirrer. Now you stir it.
:17:22. > :17:30.How many do you want? Look here! was looking for a specific one.
:17:30. > :17:38.What? With a flat end. A flat end? Can we get Madhur a flat-ended
:17:38. > :17:43.wooden spoon please? It is all right I will make do. I am stirring
:17:43. > :17:48.this. Don't worry, I'm listening. You have to stir it gently,
:17:48. > :17:55.otherwise it breaks. The other thing that keeps the rice grains
:17:55. > :18:02.separate is getting oil between each grain. Now, then goes the
:18:02. > :18:08.stock. If you don't want, this is chicken stock. If you're vegetarian,
:18:08. > :18:18.use water or vegetable stock. you're vegetarian, you're kind of
:18:18. > :18:18.
:18:18. > :18:24.stuck with lamb. Just eat the rice. The lid on. No. You have to bring
:18:24. > :18:30.it to the boil. Once it is boiling, then you cover it very tightly. And
:18:30. > :18:40.you put iten a low heat, or put it in your oven. It is going in the
:18:40. > :18:49.oven. Without a lid. Without a lid? You put a lid on it. For 5 to -- 25
:18:49. > :18:57.to 30 minutes. Now this is. It is very hot. See thousand rice has
:18:57. > :19:01.elongated. -- how the rice has elongated. I'm a rice murderer. I
:19:01. > :19:10.have a rice curse. I will talk to you later. We leave the bay leaf
:19:10. > :19:20.and the spices in. Because they are part of the deck raig. --
:19:20. > :19:27.decoration. Just a little mess. what is that again? It Islam shanks,
:19:27. > :19:37.braised with yoghurt and -- it is lamb shanks braess braised with
:19:37. > :19:39.
:19:39. > :19:49.yoghurt and rice with dill. We have a date. Is that a chat up line?
:19:49. > :19:50.
:19:50. > :19:55.Grab a seat. Dive in. I tasted this and it is spectacular. I have had
:19:55. > :20:01.lamb cooked in yoghurt before when I was crossing the desert. We had
:20:01. > :20:06.it in a giant pot for about 0 people in the middle of desert. --
:20:06. > :20:15.30 people. I had it in a pot cooked in Birmingham. I need the get out
:20:15. > :20:19.in Birmingham. I need the get out more. What do you think? Oh! John
:20:19. > :20:24.Barrowman was having a great morning when he joined us. However,
:20:24. > :20:34.like all of our guests he had to face his food hev oner food hell.
:20:34. > :20:35.
:20:35. > :20:41.Did it all end badly for him. Let's Did it all end badly for him. Let's
:20:41. > :20:48.find out. John your version of heaven would be meringue? Yes.
:20:48. > :20:55.baked Alaska. Or it could be the dreaded water melon. Get in the
:20:55. > :21:04.kitchen and cut the melon. The only thing that intrigues me about that
:21:04. > :21:10.is the vodka. 92% water in a water melon. But it just smells bland.
:21:10. > :21:15.could be with Indian doughnuts. How do you think they have done?
:21:15. > :21:22.they want to see more you know cringe they will do the water melon.
:21:22. > :21:32.I don't know. It is one of highest percentages so far. 72% of the
:21:32. > :21:36.
:21:36. > :21:41.people want to see... Baked Alaska! Yeah! I think you can say he is
:21:41. > :21:47.happy. I can't believe I have to do this in six minutes. Meringue, get
:21:47. > :21:56.the sugar, pop it in the oven. There is three way os making
:21:57. > :22:06.meringue. We're going the make a hot meringue. Now we're going to
:22:06. > :22:16.make a toffee sauce. We have double cream, slug ar, golden syrup --
:22:16. > :22:17.
:22:17. > :22:22.sugar, and golden syrup. We're going to make this with hazelnuts.
:22:22. > :22:30.Will just orchestrate this. You're dancing in the back ground. And get
:22:30. > :22:35.some ice-cream. It was invented in about the 18th century. It was
:22:35. > :22:41.invented in New York, to celebrate Alaska. Obviously. The state of the
:22:41. > :22:46.union. Yes. It was not popular until a restaurant in Monaco took
:22:46. > :22:52.it over and it is a fantastic dish. We ate loads of it in the 60s. I
:22:52. > :22:58.don't know why people don't now. Doesn't it take a longer to do.
:22:58. > :23:08.Generally, it can be baked in the oven. But this is so quick and
:23:08. > :23:15.
:23:15. > :23:19.simple. Because it has toffee and ice-cream and that kind of stuff.
:23:19. > :23:25.Shouldn't it be a hard shell on the outside. Kit be it can be.' - it
:23:25. > :23:33.can be. Cold is just add the egg white and sugar cold. And hot is
:23:33. > :23:41.what we're doing now. We heat up the sugar in the oven. And we throw
:23:41. > :23:46.this in. You listen to it the machine will drop down a gear as
:23:46. > :23:51.the meringue starts to get thicker. You will hear it. Because we're
:23:51. > :23:58.heating the sugar, it cooks the meringue as well. You're really
:23:58. > :24:03.smart. Try it. Smart and good looking! I'm trying. You will here
:24:03. > :24:10.hear it drop down a gear and that is it done. You gays make, the
:24:10. > :24:18.thing I love about -- you guy s make, you make it look so easy. We
:24:18. > :24:24.were saying that how quickly you do it. It is, you know at home we're
:24:24. > :24:34.like ooh and getting everything right. But it is done so quickly.
:24:34. > :24:38.
:24:38. > :24:48.You can test this. There you go. Oh! It is ready. You got me during
:24:48. > :24:55.the show. Now fill the bag with meringue. A mixture of toffee and
:24:55. > :25:02.vanilla. Put those in there. Just a few nuts. We will layer this up
:25:02. > :25:07.with ice-cream. When I was at college, this would be made in a
:25:07. > :25:12.like a copper tin. And you would set the ice-cream in it and just
:25:12. > :25:19.dip it in water and it would be the perfect shape for a baked Alaska.
:25:19. > :25:28.However, we're going to attempts to make ours. It is an organic bake.
:25:28. > :25:34.Rather than having too much toffee. What we do now is take this bit.
:25:34. > :25:38.Hit the doesn't look appetising, but you knead to do it this way.
:25:38. > :25:44.Lift -- but you need to do it this way. Lift it up and throw the
:25:44. > :25:50.meringue over the top. You now need a pallet knife in hot water. Thank
:25:50. > :25:56.you so much. And you go around the edge. The reason why you dip it in
:25:56. > :26:00.hot water is it stops the meringue from sticking to your knife and you
:26:00. > :26:05.go around until the ice-cream is coated. Don't worry about the
:26:05. > :26:15.bottom. You can bring more around. Don't worry about this stage. You
:26:15. > :26:15.
:26:16. > :26:23.can just spike it up. And then because we have a piping bag, plain
:26:23. > :26:30.nozzle, we can go around. Just fill in the gaps. Normally you would...
:26:31. > :26:37.I'm going cry. You pop this on an oven-proof plate and pop it in the
:26:37. > :26:43.oven. Because we have the invention of a blowtorch. We can do it this
:26:43. > :26:47.way. Put the bag like that. Wow! You need to be good with the piping
:26:47. > :26:55.bag, otherwise it looks like something the dog has left behind
:26:55. > :27:05.in the park! If I was single I would take you home. Look at this.
:27:05. > :27:05.
:27:05. > :27:12.That is stunning. That smell is glorious. There you go. If you want
:27:12. > :27:19.a birthday cake, set fire to the top. Of course we have our toffee
:27:19. > :27:27.sauce. Now this is just divine. We have got a ladle there. I cowl just
:27:28. > :27:33.drink that. We have the toffee sauce. What I would do is take
:27:33. > :27:43.toffee sauce and chocolate sauce and drizzle it together. Just a few
:27:43. > :27:47.
:27:48. > :27:57.times. Wow! Stunning! Grabbure knife and fork. -- grab your knife
:27:58. > :27:58.
:27:58. > :28:07.and fork. Tell us what you think. That should be softer than you're
:28:07. > :28:12.used to. I can't believeless getting that much. All my God!
:28:12. > :28:16.oh my God!. If you put that baked Alaska in fronts of your family, I
:28:16. > :28:20.guarantee you will make them very happy. I hope you have enjoyed our
:28:20. > :28:27.Sunday trip down memory lane as much as I have. And there will be
:28:27. > :28:32.more at the same time next week. And join us for another big help
:28:32. > :28:36.ing of live cooking next Saturday. All the recipes are on your web-