:00:29. > :00:39.Good morning. Prepare to feast your eyes on the fabulous food we found
:00:39. > :00:58.
:00:58. > :01:03.Welcome to the show show. We have unlocked the recipe chest and
:01:03. > :01:08.selected tasty gems to enjoy. Today's menu includes popstar
:01:08. > :01:18.Melanie C pops in to spice things up while I try to cool things down
:01:18. > :01:19.
:01:19. > :01:22.with an Eton mess Torte. Gennaro Cantaldo is one of the most
:01:22. > :01:27.passionate chefs in the world. He uses all his charisma and skill to
:01:27. > :01:36.make a Mediterranean style stuffed trout with purple sprouting
:01:36. > :01:40.broccoli. As far as culinary heroes go the Michel Roux would be top of
:01:40. > :01:46.any chef's list. He gives us a masterclass in making the perfect
:01:46. > :01:53.smoked haddock souffle you simply do not want to miss.
:01:53. > :01:58.And Jodie Kidd faces her food Heaven or food hell, Dover sole
:01:58. > :02:01.lined up and a mackerel for food hell. Find out what she gets at the
:02:01. > :02:05.end of the show. If you are bored of cooking chicken the same way
:02:05. > :02:14.every Sunday, this next recipe from Ken Hom will definitely give you a
:02:14. > :02:18.new load of inspiration. Take a Welcome back.Er time you are on
:02:18. > :02:23.love the food. This one in particular, because you really do,
:02:23. > :02:28.this is your - one of your new dishes. Yes, from my new book.
:02:28. > :02:36.did you start writing books? In the late 70s. That's how long I have
:02:36. > :02:41.been around. They still Selby the masses. -- sell by the masses.
:02:41. > :02:49.Crispy chicken, it's really unusual. It's something I learned from
:02:49. > :02:52.MasterChef in Hong Kong. It uses this sort of almost ghastly
:02:53. > :02:57.smelling thing, which is fermented shrimp paste. You are selling it
:02:57. > :03:01.already. People will say why is he making it! It's like anchovy paste
:03:01. > :03:05.t smells awful at the beginning, but once you start to cook with it
:03:05. > :03:12.it's fantastic. It becomes incredibly tprag rant. How do they
:03:12. > :03:22.make it? They smash prawns and they put salt in it. They put it in the
:03:22. > :03:30.
:03:30. > :03:35.everything. You don't want to be living next to that factory. I am
:03:35. > :03:41.putting rice wine in here. This is a paste. A bit of soy sauce. Not a
:03:41. > :03:46.sort of any salt because this is quite salty. A bit of sugar. The
:03:46. > :03:51.secret ingredients to this with shrimp paste is you take ginger and
:03:51. > :04:01.you just put it in a cloth like that and smash the living daylights
:04:01. > :04:01.
:04:01. > :04:11.out of it, because what we want is... Don't peel that. I think you
:04:11. > :04:12.
:04:12. > :04:18.have killed it! You squeeze the juice out of it. I am cutting the
:04:18. > :04:28.chicken into portions that can fry. Squeeze this like that. This whole
:04:28. > :04:31.
:04:32. > :04:38.dish will have a very moorish taste to it. Tim will love it. Can't wait.
:04:38. > :04:45.Mix that up really well. Let this marinade at least for half an hour.
:04:45. > :04:55.If you could get me the one that's marinading. I can do that. Keep it
:04:55. > :04:55.
:04:55. > :05:00.overnight, it's even better. This is what it looks like after a while.
:05:00. > :05:08.We are going to dust it with a little bit of potato starch.
:05:09. > :05:16.this cornflour? Potato starch, which is even better. Dust this and
:05:16. > :05:23.you can chop that up, thank you. Keep giving me jobs. He is a young
:05:23. > :05:31.lad. Not so young any more, Ken. You have a restaurant over there as
:05:31. > :05:40.well, in Bangkok. Yes. Anybody of the viewers come and visit me, I
:05:40. > :05:44.would be delighted to give them a glass of wine or champagne. Really!
:05:44. > :05:50.Only if they mention your name. It's a long way to go for a free
:05:50. > :05:56.glass of wine, Ken! We are going to get this very hot. Meanwhile, we
:05:56. > :06:01.are going to also... I will cook the noodles. What are these? Thin,
:06:01. > :06:07.fresh noodles. You can use dried. This is a really popular dish,
:06:07. > :06:13.especially in Sichuan. Add a dash of Sesame oil. You can chop that.
:06:13. > :06:18.We are going to get this chicken on then. Right. What you want to do is
:06:18. > :06:22.make sure it's really well dusted. Drop that in the hot oil. The great
:06:22. > :06:27.thing about this is we are going to do this twice. It's going to be
:06:27. > :06:33.twice fried. Like sometimes what you do with chips, right. Do you
:06:33. > :06:38.fry them twice? Yeah. What oil have you got there? The best oil to
:06:38. > :06:45.actually fry in is either vegetable or groundnut oil. Because it holds
:06:45. > :06:50.a high temperature. This will be the best fried chicken. The common
:06:50. > :06:58.mistake is a lot of people use Sesame oil and ruins it. It's too
:06:58. > :07:06.strong. Sesame oil is only used for flavouring, not for cooking. Cook
:07:06. > :07:11.that in two batches. Yes. I take it the noodles, particularly this time
:07:11. > :07:15.of year, longevity of life. must always have noodles, and you
:07:15. > :07:19.must never cut them. Never ever cut them, because if you cut them you
:07:19. > :07:27.will cut your longevity. We just want to blanche the noodles like
:07:27. > :07:30.that. It's the year of the rabbit. What does that tell us? If you were
:07:30. > :07:38.born in the year of the rabbit you are going to be prosperous, but if
:07:38. > :07:42.you aren't, forget it. Right! trying to be funny. I am trying to
:07:42. > :07:48.beat Tim at his game, it doesn't work. I should stick to cooking. We
:07:48. > :07:57.are going to use this lovely Sichuan preserved vegetable. You
:07:57. > :08:00.can buy this in a tin or from a supermarket. Are these pickled?
:08:00. > :08:05.They're pickled and wonderful. They're covered in chilli and
:08:06. > :08:14.they're really wonderful. You have that chopped. Are these mustard
:08:14. > :08:19.greens? Yes, mustard green stems actually. You want to just chop
:08:19. > :08:29.this really, really fine. Just going to drain those off. Cooling
:08:29. > :08:31.
:08:31. > :08:37.off the noodles for a second. Then we can drain them again. And the
:08:37. > :08:41.chicken? You check on that, while I just do the sauce. The idea is we
:08:41. > :08:44.don't want to colour this too much, just about cooking it. You want to
:08:44. > :08:52.cook it through, that's what's really important. You want to add
:08:52. > :08:58.oil to the wok. It's really hot and smoking like this. You can add this.
:08:58. > :09:08.Do you want all this garlic? Yes. Pour that all in here. What we have
:09:08. > :09:08.
:09:08. > :09:12.here is the rest of the seasoning for this. This looks good. Garlic
:09:12. > :09:18.in there? Yes, please. I have a question about the chicken. Yes.
:09:18. > :09:23.The way you are cooking it like that with the starch and
:09:23. > :09:27.everything? Is that velveting? Velveting is when you coat it with
:09:27. > :09:35.a little bit of egg white and cornflour and Sesame oil and you
:09:35. > :09:40.put it in, not hot oil, but warm oil or water. It makes the chicken
:09:40. > :09:47.really interesting and velvety. Tender. What ingredients have we
:09:47. > :09:53.got here? This is rice wine. This one? You need a bit of sugar
:09:53. > :09:59.because it's quite hot. This one. This is chilli bean sauce paste.
:09:59. > :10:05.Available from the Ken Hom range coming out soon! You get a case for
:10:05. > :10:11.saying that. Stir this around. This is Sesame paste, which actually
:10:11. > :10:20.tastes like peanut butter, has a nutty flavour. It's not tahini?
:10:20. > :10:26.it's roasted and has more flavour. Soy sauce. This is very typical
:10:26. > :10:33.Sichuan dish, from western China. Stock? Please, thank you. A little
:10:33. > :10:38.bit more. This is chicken stock? Yes. Then we add the noodles.
:10:38. > :10:42.will pop the chicken back in. We have a minute left. The reason why
:10:42. > :10:47.it goes in a second time, the oil heats up and we get it crisp now.
:10:48. > :10:52.Exactly. This is so crispy. It's really fascinating because the
:10:52. > :10:57.shrimp paste now has sort of dissolved and it's become so arrow
:10:57. > :11:05.matic -- aromatic. Someone said they didn't expect the chicken to
:11:05. > :11:10.ever taste like this. You say you got this from a chef? A MasterChef
:11:10. > :11:14.in Hong Kong who I work with. He gave me his secret ingredients, the
:11:14. > :11:19.shrimp paste. I said it was so good every time I used to go in there.
:11:19. > :11:24.We can take that out. I will grab the chicken again. The noodles are
:11:24. > :11:33.done. They'll be nice and spicy. That's That's browned up nicely.
:11:33. > :11:38.Perfect. We are nearly there. This is one of your woks, which amazing
:11:38. > :11:42.me how many you keep selling. It's global this. Whenever I am in a
:11:42. > :11:48.shop and I wander in, wherever you are, you have one of your woks for
:11:49. > :11:55.sale. How many have you sold worldwide? Almost seven million. I
:11:55. > :12:05.know, it's pretty scary. A wok in every household. We have a long way
:12:05. > :12:09.
:12:09. > :12:17.to go, Tristan. Well, he is young. Don't cut them! Lovely. Looks good
:12:17. > :12:27.to me. That one is a Lambeth wok. No wok jokes please! Remind us what
:12:27. > :12:31.that is. Crispy shrimp paste chicken, and this is spicy dan-dan
:12:31. > :12:41.noodles from Sichuan and perfect for Chinese new year because it's
:12:41. > :12:43.
:12:43. > :12:49.fortune and longevity. The man is Right, dive into this. Look at it.
:12:50. > :12:56.The moment of truth. Have a seat here, Ken. Wonderful. Shall I just
:12:56. > :13:00.take one and pass it on? I was trying to be clever - let's go like
:13:00. > :13:07.that. A little bit of that and that. You have done that with chicken, I
:13:07. > :13:17.suppose you could do it with rabbit. Yes, absolutely. I am not very good
:13:17. > :13:18.
:13:18. > :13:26.at - well, eating actually. can't take you anywhere. Just slump
:13:26. > :13:31.it up! -- slurp. Just nod if you are happy.
:13:31. > :13:38.Ken Hom is a true food TV legend and another man who has made some
:13:38. > :13:48.of the best food programmes ever is Rick Stein. Enjoy the great man at
:13:48. > :13:49.
:13:49. > :13:53.The fishermen of Cornwall and northern Spain have a lot in common
:13:53. > :14:03.bgs they're both Celts and they're life is equally as hard. But here
:14:03. > :14:05.
:14:05. > :14:09.they fish for a delicacy which is loved all over Spain, known as the
:14:09. > :14:15.goose barnical. I have been down there watching the fishermen and it
:14:15. > :14:25.is quite dangerous and testimony to that is a cross here to someone who
:14:25. > :14:26.
:14:26. > :14:32.drowned and up and down the coast is other crosses.
:14:32. > :14:38.I have nothing but admiration for these people. It's a risky job but
:14:38. > :14:48.worth it. They can fetch up to 70 a kilo. The reason there are so many
:14:48. > :15:04.
:15:04. > :15:08.people out today is because It is beautifully tender. To me, it
:15:08. > :15:16.is a bit like a pig's trotters. It has been caught for so long that
:15:16. > :15:24.all the skin is gelatinous. -- Corp for so long. This is the festival
:15:24. > :15:28.where the octopus plays second fiddle to the goose barnacles. Well,
:15:28. > :15:33.I finally got some, but it was a long wait. Here is the first time
:15:33. > :15:39.to try one. I will just open one right in front of the camera lens.
:15:39. > :15:43.Look at that, it looks like woven material. Let's break it off. You
:15:43. > :15:53.just twist the end off like that. And then you pull it out. That is
:15:53. > :15:54.
:15:54. > :15:57.the bit you eat. Here we go. Hey, that's really good. It tastes a bit
:15:57. > :16:07.like the court meet in lobster, the bit that goes right into the end of
:16:07. > :16:09.
:16:09. > :16:15.the claw. It is a lot firmer and it tastes of the sea. I shall soak it
:16:15. > :16:25.down with a little bit of -- slurred it down with a little bit
:16:25. > :16:25.
:16:25. > :16:31.You know that feeling on a Sunday morning when perhaps it was a
:16:31. > :16:33.little late the night before, but you are looking something --
:16:33. > :16:37.looking forward to something physical but gentle at the same
:16:37. > :16:41.time. The morning after the festival I remember smelling a
:16:41. > :16:51.distinct smell of cognac as we waited for the tide to get low
:16:51. > :16:58.
:16:58. > :17:03.Well, what he's saying is that they do not serve them in little jars
:17:03. > :17:09.gathering dust in a pub somewhere. They cook them with a little lemon
:17:09. > :17:14.juice and white wine with rice and then bake them in an empanada,
:17:14. > :17:19.which is a bit like a pie or pasty. Everybody talks about seafood in
:17:19. > :17:29.Spain. I was cooking a classic clam dish on the quayside, and these two
:17:29. > :17:38.guys came up to give me some tips. Do you want to watch how I'd do it?
:17:38. > :17:48.I just start with a bid to run in India. -- with a bit of Bunyan in
:17:48. > :17:48.
:17:48. > :17:53.These chaps have just come up and they are fishermen on the quayside,
:17:53. > :18:03.but they want to know what we are doing. No, you can stay, it's all
:18:03. > :18:03.
:18:03. > :18:13.right! I have been cooking some onions for 20 minutes for the clams
:18:13. > :18:15.
:18:15. > :18:23.in that marinara style. All I am adding his some paprika to these
:18:23. > :18:28.onions and I am letting them caught out. -- Cook belt. I will just add
:18:28. > :18:34.out. -- Cook belt. I will just add a couple of tablespoons of tomato.
:18:34. > :18:40.Sometimes the dishes done with tomatoes or without, but it always
:18:40. > :18:47.has bunions and paprika in it. -- it has onions in it. That is the
:18:47. > :18:52.basic source ready. I will add the clams to this. They are local ones
:18:52. > :19:00.and we are very pleased to have found them. I think the best clams
:19:00. > :19:04.in the world are here. I will let them for Cook, as my new friend
:19:04. > :19:09.said, for just four minutes. I want to get a move on because I don't
:19:09. > :19:15.want them to cook any more. I'll put in some chilly for some
:19:15. > :19:23.background heat, and as this is common with the dish, I am going to
:19:23. > :19:29.use flour and butter to thicken this took give it a typical thick
:19:29. > :19:33.mist. I am not normally in favour of thickening sauces like this but
:19:33. > :19:42.this is a local dish and I want to be true to the local style of doing
:19:42. > :19:46.it. It gives them a nice velvety feel. We will leave that to cook
:19:46. > :19:51.away, and than shouting above the stirring of these shells as much as
:19:51. > :19:55.I can. It is thickening up nicely. Just about right. Let's taste the
:19:55. > :20:03.sauce. Does it need any sold? No, it doesn't need any because there
:20:03. > :20:13.is so much salty liquor. Just about there. Just a bit of chopped
:20:13. > :20:19.
:20:19. > :20:29.mussels, clams, cockles are best with a few scraps of flavour. A bit
:20:29. > :20:35.
:20:35. > :20:38.of tomato, parsley, paprika, chilly I say that was a great local dish
:20:38. > :20:42.and we are always keen to celebrate regional dishes in this country,
:20:42. > :20:47.especially desserts. The thing that brings a smile to anyone's face in
:20:48. > :20:53.this country is Eton mess. It has the same ingredients as a normal
:20:53. > :20:57.one, but I think he looks nicer than a dollar on a plate. Don't
:20:57. > :21:05.chew be messing with Eton mess. It is one of my favourites. -- you be
:21:05. > :21:10.messing. I have eight a quite. 450 grams of caster sugar. -- eight a
:21:10. > :21:16.quite so. I would caramelise and sugar for the top, so we will start
:21:16. > :21:20.to caramelise them. By also make a strawberry sauce. Eton mess is
:21:20. > :21:30.obviously strawberry, meringue and cream. The strawberries I will
:21:30. > :21:36.
:21:36. > :21:43.bit of water. These are the English drawbridge, still in a season. --
:21:43. > :21:47.English strawberries. When I was reading about you, 1996 was when
:21:47. > :21:55.the Spice girls kicked off. But you were part of the original line-up,
:21:55. > :21:59.like the Beatles, one left, you joined, massive success. Originally
:21:59. > :22:04.when we auditioned there was a management company auditioning for
:22:04. > :22:09.a girl band and I went along and I had a recall but unfortunately I
:22:09. > :22:15.was ill and I couldn't make it, so they picked the five girls. And the
:22:15. > :22:18.five goals did not include me or Emma. -- five girls. They felt like
:22:18. > :22:23.one of the girls didn't work out so they invited me down to meet the
:22:23. > :22:27.rest of them, and from that day I became part of the band. And later
:22:27. > :22:32.on down the line we got Emma in when someone else was working out.
:22:32. > :22:36.I think once it was bus five, the chemistry was that great, that is
:22:36. > :22:41.when we really knew we had something special. And it was
:22:42. > :22:49.special. I was reading a bit more about it. 53 million albums.
:22:49. > :22:56.they say. 53 million albums! you couldn't do that now. He has
:22:56. > :22:59.got one. There are not many artists he will ever do that again because
:22:59. > :23:04.the music industry has changed so much. People just don't buy as many
:23:04. > :23:11.albums as they used to. It was such a big massive success, almost
:23:11. > :23:16.instantly. For the first two years certainly. For on the first single,
:23:16. > :23:20.we went in at No. 3 and then it went to number one and stayed there
:23:20. > :23:24.for seven weeks. And every other single, we had her first Christmas
:23:24. > :23:30.number one, and we had three of those in the end. Have you burns
:23:30. > :23:33.that? And no, it is just lightly caramelised. When you talk about
:23:33. > :23:38.the music industry and it has changed but there are not many
:23:38. > :23:43.people who have success worldwide. If you hit America, that is all you
:23:43. > :23:47.need to hit. We were so fortunate to be an international act and we
:23:47. > :23:51.had to break America, that was always the big one. Now that has
:23:51. > :23:56.stood me in good stead as a solo artist because I still work a lot
:23:56. > :24:01.in Europe and it enables me to keep touring and making the music.
:24:01. > :24:06.are doing eight new tour which starts this week. The S, November
:24:06. > :24:11.28th over in Cologne. We are doing eight shows, Germany, Austria,
:24:11. > :24:15.Switzerland, then Liverpool and London. Hopefully more next year if
:24:15. > :24:20.things go well. Germany is a massive market for you as well.
:24:20. > :24:24.is, thankfully. The wonderful Germans have been loyal supporters
:24:24. > :24:31.of mind. It is the second-biggest market in the music industry after
:24:31. > :24:36.America, so it is a handy one to have. Basically I have them around
:24:36. > :24:44.here. The way you do this easy take a little bit of paper, press it
:24:44. > :24:47.down. For that is a good little trick. If you don't, it could be
:24:47. > :24:51.like National Lottery balls flying around a convection oven. And all
:24:51. > :24:58.you do is that, straight in the oven. Do you put any vinegar in the
:24:58. > :25:05.eggs? No, that will make it sticky. This will be sticky anyway because
:25:05. > :25:12.it is nice and thinner. I have my strawberries which I am going to do
:25:12. > :25:18.it -- did into there. I am liking the look of this, James. You also
:25:18. > :25:23.have a new album, Your 5th solo album. The third on your own local
:25:23. > :25:28.-- record label. Is that because the music industry has changed and
:25:28. > :25:35.it's easier to do it yourself? thought it would be a good thing to
:25:35. > :25:39.do because when I was released from my contract with Virgin Records, I
:25:39. > :25:43.put it romantically, I had options where I could have signed with a
:25:43. > :25:47.major label or gone with an independent but of course, the
:25:47. > :25:50.Spice girls were successful, and luckily I had a few quid out of
:25:50. > :25:55.that and I thought it would be fun to do my own thing and have
:25:55. > :25:58.complete creative control. And do the exact opposite of everything
:25:58. > :26:05.I'd done before. The new album is something slightly different. It is
:26:05. > :26:09.quite electronic. In the production the electronic element is the most
:26:09. > :26:13.different thing. But this album reminds me of my first album
:26:13. > :26:20.because it is a pop album but it has lots of different influences, a
:26:20. > :26:24.bit of rock, a bit of dance, acoustic song. It is a great album
:26:24. > :26:30.for the car. Track three, James has done his research. Yet, I was
:26:30. > :26:36.listening to it. I am excited about this album. It could be my best-
:26:36. > :26:40.ever album. You write as well. Generally all the songs that around
:26:40. > :26:46.there. From day one with the Spice girls we Co wrote everything we
:26:46. > :26:49.ever did. I have always really love to work with great song writers and
:26:49. > :26:53.musicians but it's important for me to have my input in terms of the
:26:53. > :27:00.lyrics and the melody. As well as that, you have dabbled with acting.
:27:00. > :27:05.Is that something you want to do again? I would love to do so --
:27:05. > :27:10.some more theatre. I think in this country we have great TV dramas.
:27:10. > :27:16.Carry on talking, you didn't see this bit. That is something of a
:27:16. > :27:24.like to have a go at. You can take over a bit of this. A look at the
:27:24. > :27:30.state of that! It is called Eton mess through reason! It looks
:27:30. > :27:37.really nice. You cannot go wrong with those ingredients. Cream,
:27:37. > :27:41.strawberries, meringue. It must be difficult to talk and interview and
:27:41. > :27:48.present and cook at the same time. It is not easy. However, you been
:27:48. > :27:56.doing it for a while, so you should be better than that! I was going to
:27:56. > :28:00.carry on. No, you can take over from the show. I do like cooking.
:28:00. > :28:08.My mum is here today and she is a very good cook. That is why I am
:28:08. > :28:15.nervous. She sat watching. I can see her shaking her head. You make
:28:15. > :28:24.it up in layers as you go. We have another passion we share, don't we?
:28:24. > :28:31.Motor racing. Your brother is a big driver. Oh, don't worry about that.
:28:32. > :28:34.Shut up, Theo! Carry on about the cars. My brother races in the
:28:34. > :28:42.British Touring Car Championships and he's very good. I am very proud
:28:42. > :28:47.of my little brother. You were there at Silverstone, weren't you?
:28:47. > :28:53.Aren't you friends with Jason? Jason,. I was disappointed he
:28:53. > :29:01.didn't win this year. I was he's picked girl, that was probably the
:29:01. > :29:04.defining moment of his downfall -- is a girl in the pits. I try to
:29:04. > :29:09.dress up nicely, but I looked like a windsock. You stick the
:29:09. > :29:16.strawberries on the top. That does look like fantastic. So delicately
:29:16. > :29:24.placed. And that's for me! Weder why begin? You could have caused
:29:24. > :29:27.doublet up and make it for two. -- double it up. I have to make
:29:27. > :29:37.everybody think I am like a delicate Lady that doesn't eat like
:29:37. > :29:45.
:29:45. > :29:55.If you are in the mood this Sunday for a big Mediterranean family meal
:29:55. > :30:00.
:30:00. > :30:04.Gennaro Contaldo has the perfect man is a genius. You give me so
:30:04. > :30:10.much glory, that's enough. What are you cooking? This beautiful trout,
:30:10. > :30:13.it's May, time for catching trout. I am a fishman. The May fly.
:30:13. > :30:22.know that, we are going to fill this one with almost everything
:30:22. > :30:30.here. Tell us about it. Almonds, capers, garlic, hazelnuts and mint,
:30:31. > :30:35.parsley, eggs, dressed lemon, and parmesan. If you can put it all in.
:30:35. > :30:45.All this. My God, OK, all those as well. Anchovies as well. Yeah, put
:30:45. > :30:51.
:30:52. > :30:58.them all in. Blitz this up. I am going - if you can put those in
:30:58. > :31:01.bowl. One yolk of egg, thank you very much. I can do that. Do you
:31:01. > :31:06.know what your accent is so strong they will think everybody believe I
:31:06. > :31:09.can't speak English, nobody understand me. It's me, I don't
:31:10. > :31:17.understand you. Don't forget the season as well. Yes, chef. Who is
:31:17. > :31:27.cooking this dish anyway! Can you put those inside now, thank you.
:31:27. > :31:28.
:31:28. > :31:31.That's good. He is cooking. I want you to crush those properly. I am
:31:31. > :31:38.doing them in a minute. That's very important. How many, three? Yes,
:31:38. > :31:43.three. Properly, go on. Then I mix. That is properly. I believe you, OK.
:31:43. > :31:48.That's good. Then you mix a little bit with your hands, you know, not
:31:48. > :31:55.too much. Parmesan? Yes, I forgot the parmesan. Go on, go on, go
:31:55. > :31:58.gadget, go, go! Enough. Fantastic. Can you put frying pan on top of
:31:58. > :32:03.the gas. Yes, frying pan as well. Thank you very much. We are going
:32:03. > :32:09.to do this in real life. Fill a little bit, not too much. Then we
:32:09. > :32:19.do this one with the rest. You know what to do already. Look at that,
:32:19. > :32:20.
:32:20. > :32:29.you have to have this special knot. You know what raffia is? Hay. Straw,
:32:29. > :32:36.yeah. Another one there. Why use that and not string? Because it's
:32:36. > :32:43.more impressive, also it's natural. It's organic. All right, enough.
:32:43. > :32:50.It's part of a fish. Part of a fish?! It's not - why you ask this
:32:50. > :33:00.funny question? Olive oil, good. It's natural. It's from the grass
:33:00. > :33:01.
:33:01. > :33:06.on river bank where the fish is swimming along. Just a minute. I
:33:06. > :33:16.got to do this in real time. There is a sink if you want to wash your
:33:16. > :33:16.
:33:16. > :33:21.hands. Thank you. You cover up a little bit. Now u squash me, OK,
:33:21. > :33:25.one tablespoons of lemons and three of ol little oil -- olive oil, a
:33:26. > :33:30.little bit of salt and should be ready. Speed up, James. Thank you
:33:30. > :33:36.very much. Let's do it in real time, I am doing it in real time.
:33:36. > :33:45.should be good at moving quick because of all the dancing.
:33:45. > :33:51.Fantastic. Three tapespoon of -- tablespoon of olive oil. This is a
:33:51. > :33:56.dressing. This one. Need these lemons from Amalfi which is
:33:56. > :34:02.fantastic. You love the Amalfi coast and lemons particularly
:34:02. > :34:10.favourite around there. I just have to touch it and I feel like I am in
:34:10. > :34:18.Amalfi. Don't worry. This is why it's good. You think I burn it. I
:34:18. > :34:28.am not. Look, it's still in one pieces. The string is on fire,
:34:28. > :34:32.
:34:32. > :34:38.though! He always take the Mick. Oh, mama! At this stage those broccoli
:34:38. > :34:43.already already. Are you training all the chefs at 15? I do, it's not
:34:43. > :34:46.just me, the rest of the chef train as well. They are fantastic. Whap
:34:46. > :34:50.at the -- what happen at the beginning they're like that. Then
:34:50. > :34:54.said oh, I don't think they're very good. Then you start to fall in
:34:54. > :34:59.love. Then you love them so much, which is incredible, become part of
:34:59. > :35:03.a family. Actually Jamie's family. When you go away, can't wait to go
:35:03. > :35:07.away you start to cry because you become so attached to them it's
:35:07. > :35:11.incredible. The other day I took them out, they take Mick out of me
:35:11. > :35:17.and it's part of your children. It's an experience which somebody
:35:17. > :35:23.half my age told me, taught me, how to love somebody so much like that.
:35:23. > :35:31.Did you understand? That's as long as my Shirley Bassey story! I only
:35:31. > :35:36.asked if you were still teaching, it was a yes or no. I have to turn.
:35:36. > :35:41.I knew I shouldn't have got him on this show. The trout is nearly
:35:41. > :35:47.ready. Give it an extra bit. What other fish could you do with that?
:35:47. > :35:57.Trout is in season. Mackerel. Don't you think so, Angela? Also
:35:57. > :36:01.different fish, as long as they're not too big. You want a lovely
:36:01. > :36:09.lovely crusty on fish. You need to cook eggs, breadcrumbs and
:36:09. > :36:19.everything. At this stage it's ready, I can guarantee we have -
:36:19. > :36:24.
:36:24. > :36:33.switch this one off. It might look so smoky but when I turn it, bless.
:36:33. > :36:38.It does make it look fabulous. is all you done? Do you want more?
:36:38. > :36:48.A bit of lemon on it. Thank you very much. Not my shirt. A little
:36:48. > :36:51.bit. Enough. It looks beautiful actually, stunning. Thank you.
:36:51. > :37:01.amazing actually. Quite amazing it's happened. How much would that
:37:01. > :37:03.
:37:03. > :37:13.cost in a restaurant? In a restaurant? More than a little tin
:37:13. > :37:13.
:37:13. > :37:23.of caviar. Joking, the fish is cheap. Remind us what that is.
:37:23. > :37:26.
:37:26. > :37:36.Filled trout with sprouting Right, trout. After 14 years, you
:37:36. > :37:40.
:37:40. > :37:46.believe me. There you go. Thank you. You might want to taste the end bit.
:37:46. > :37:55.It's cooked, no messing about. Taste a little bit of inside.
:37:55. > :38:01.filling. Is that common all those different types of stuffing?
:38:01. > :38:05.want a little bit of crunchiness. That filling is amazing. You have
:38:05. > :38:14.to fill it, people fill with bread or herbs, here I put crunchiness
:38:14. > :38:22.inside. This is really... Let's go back to Salisbury to see which wine
:38:22. > :38:26.was chosen. The trout sounds delicious, lots of
:38:26. > :38:30.fresh summery flavours going on. Also a nice rustic presentation on
:38:30. > :38:34.the plate. All of those things together make me think of the wines
:38:34. > :38:44.you have on holiday down in the south of France or Italy or Spain.
:38:44. > :38:46.
:38:46. > :38:51.Lovely rustic wines that go with food. I have an example here which
:38:51. > :38:55.is tangy, spicy wines. I found a bargain. It's from the south of
:38:55. > :38:59.France, great food wine and it's going to go really with with our
:38:59. > :39:05.dish. What you don't get with the style
:39:05. > :39:08.of wine like this is lots of overt expressive fruity aromas like
:39:08. > :39:15.somewhere from the New World, this is rustic southern France after all.
:39:15. > :39:20.What you do get is lots of nutty, almost salty aromas, dried herbs
:39:20. > :39:26.and fruit. That makes me think immediately of the almonds and
:39:26. > :39:32.hazelenuts in the dish and the anchovies and capers. On the palate
:39:32. > :39:36.you get lots of that lovely tangy, almost spicy persistence which is
:39:36. > :39:41.going to go well with the trout. The salty flavours and herbs and
:39:41. > :39:50.parmesan. It's a delicious summery dish. This is a fantastic summery
:39:50. > :39:55.wine. Enjoy. Grazia. Now, French wine. Well,
:39:55. > :40:00.it's good. French wine is good. Great combination. I think this is
:40:00. > :40:06.a cracking wine. It's great wine because it goes and as soon as you
:40:06. > :40:14.actually drink this wine you got a sweetness. It's like apricots.
:40:14. > :40:23.the back inside it's got all the flavour of the wine. It goes so
:40:23. > :40:28.well with the dish. What do you think of that? Great match. It's
:40:28. > :40:32.not a wine you would drink on it's own. It clears your palate a little
:40:32. > :40:35.bit. It refreshes everything and you are ready for maybe you do this,
:40:35. > :40:42.and ready for the next course and you can change to something else. I
:40:42. > :40:48.am not a fan of white wine but I really like this.
:40:48. > :40:58.If you fancy doing baking this afternoon then Lorraine Pasc, l has
:40:58. > :41:01.
:41:01. > :41:09.ideas that will definitely inspire Goodies.
:41:09. > :41:13.Ah, chocolate cigarillos. These are totally going to transform a boring
:41:13. > :41:20.old chocolate cake into something amazing.
:41:20. > :41:25.I have already creamed 2 200 grams of butter and sugar. I am making a
:41:25. > :41:29.chocolate sponge for this cool cake. These go all the way around the
:41:29. > :41:36.sponge, sandwiched with butter cream and then there is a pile of
:41:36. > :41:41.raspberries on top. I call it the I Can't Believe You Made That Cake,
:41:41. > :41:49.because when you make it people always say that. 140 grams of flour
:41:49. > :41:59.in there. 60 grams of of cocoa powder. Pinch of salt.
:41:59. > :41:59.
:41:59. > :42:03.And two teaspoons of baking powder. That's all - I am going to add the
:42:03. > :42:08.eggs in two lots. Two eggs first, crack them into the bowl. Eggs free
:42:08. > :42:14.range, if you can. Half the phrour.
:42:14. > :42:18.-- flour. Give it a mix. I make my cakes this way because I
:42:18. > :42:22.think it's the best way to make cakes. I prefer to use plain flour,
:42:22. > :42:27.and not self-raising, because I use baking powder with it and you can
:42:27. > :42:33.adjust the amount it rises. Often cakes dip in the middle or don't
:42:33. > :42:42.rise properly. I also find this way it stops the
:42:42. > :42:52.mixture from curdling. Another two eggs.
:42:52. > :42:55.
:42:55. > :43:05.Then the rest of the powdered mix. Get it all incorporated.
:43:05. > :43:06.
:43:06. > :43:11.That looks so chocolaty. Then into the pan.
:43:11. > :43:19.Scrape it all out, I don't want to waste any. I have the tin here, and
:43:19. > :43:29.I have lined it with with greaseproof. This goes into the
:43:29. > :43:37.
:43:37. > :43:46.Now the chocolate butter cream. Love it. 250 grams of softened
:43:46. > :43:56.butter and 500 of icing sugar. That's fine.
:43:56. > :43:57.
:43:57. > :44:05.Mixer on, tea towel, to stop the icing sugar flying around, slowly
:44:05. > :44:15.at first and then whack it up. Lovely. Let that beat. Get it nice
:44:15. > :44:16.
:44:16. > :44:19.and creamy and light and fluffy. 100 grams of melted chocolate,
:44:20. > :44:23.smells really good. Make sure it's been cooled because if you add it
:44:23. > :44:28.when it's too hot it will curdle and the mixture will go into a big
:44:28. > :44:33.mess. Give that a quick mix. I find the best way to melt
:44:34. > :44:37.chocolate is in the microwave, 20- 30 seconds, mixing it in between
:44:37. > :44:43.each one. Don't be tempted to put it all in for two minutes because
:44:43. > :44:52.it will burn and burnt chocolate tastes horrible.
:44:52. > :44:56.I have the cake in the tin. It's nice and cool. Peel off the paper.
:44:56. > :45:02.Then put it on the board. Get a dollop of butter cream and that
:45:02. > :45:09.will act like glue. I have used the bottom as the top
:45:09. > :45:13.because it's lovely and flat. Mark it all the way around. If you don't
:45:13. > :45:18.have one of these turn tables you can use a bowl upside down with a
:45:18. > :45:28.tray on it. Just saw all the way through, I am
:45:28. > :45:34.
:45:34. > :45:44.going to put a layer of butter A nice big dollop of butter cream.
:45:44. > :45:44.
:45:44. > :45:54.Then just smooth it all the way round. The top goes all. -- on.
:45:54. > :45:57.
:45:57. > :46:07.Once you have done that, holds a knifing position and turn it all
:46:07. > :46:08.
:46:08. > :46:14.away round. Then we can smooth the edges into the centre. It is not
:46:15. > :46:19.perfect, but it doesn't matter, because it's going to get some
:46:19. > :46:24.cigarillos all the way around it. I will put it into the fridge now so
:46:24. > :46:32.it can harden and get another layer of chocolate for an extra chocolate
:46:32. > :46:38.taste. When the butter cream has set, and that takes about 15
:46:38. > :46:42.minutes, you can do the second layer. If you do two layers it is
:46:43. > :46:49.easy to make it nice and straight with good, squared off edges. Now
:46:49. > :46:56.for the magic bit. Putting the cigarillos on the cake. Just put
:46:56. > :47:06.them at right angles. All the way round. These ones have a little joy
:47:06. > :47:11.
:47:11. > :47:18.in here, so if you can, I always I have been invited to a party, but
:47:18. > :47:21.I can't go, so I am going to send a cake in my place. When you see
:47:21. > :47:31.cakes like this in shops and magazines you never think you'd be
:47:31. > :47:33.
:47:33. > :47:39.able to make a cake like it. But, Now the raspberries:. Normally some
:47:39. > :47:44.cigarillos go astray, but you can pop them back on. I just love
:47:44. > :47:51.raspberries. When I was at primary school I made raspberry buns and I
:47:51. > :47:56.have been in love with them ever since. One has just fallen off. But
:47:56. > :48:00.that is it, beautiful. You can do whatever you like with this cake.
:48:00. > :48:06.You could do white cigarillos with white roses. It would look so
:48:06. > :48:16.beautiful for a wedding. Now that cake really is going to knock
:48:16. > :48:16.
:48:16. > :48:21.We are not cooking live in the studio today, instead we had some
:48:21. > :48:27.of the best recipes from Saturday Kitchen over the years. Still to
:48:27. > :48:37.come... 3, 2, 1, go! Raymond Blanc shows us his culinary class when he
:48:37. > :48:39.
:48:39. > :48:45.That is it. Another masterclass in French cooking from the legend
:48:45. > :48:53.Michel Roux. This smoked haddock souffle shows us why he is truly in
:48:53. > :49:01.She faced her food heaven or food health. Did she get Dover sole with
:49:01. > :49:06.gnocchi for food heaven or face at hellish tamarind glazed Orr? If you
:49:06. > :49:16.are planning a souffle today, sit back, pay attention, because Michel
:49:16. > :49:18.
:49:18. > :49:28.Roux Senior is about to show us how The first time we cut to souffle on
:49:28. > :49:34.
:49:34. > :49:40.enough. The you want me to open the oven? Yes, please. They need seven
:49:40. > :49:50.or eight minutes for moist and slightly runny. 8194 well-cooked.
:49:50. > :49:50.
:49:50. > :50:00.The is is at 375 degrees. Now, the ingredients. We have the but Sir
:50:00. > :50:10.
:50:10. > :50:17.which I am using right now, -- the hot and one at that is cold. You
:50:17. > :50:27.must have your milk cold. Otherwise you get lumps. A absolutely right.
:50:27. > :50:30.
:50:30. > :50:36.To do the souffle we are using some cheese, Greer. Do you want me to do
:50:36. > :50:46.the eggs? 6 egg yolks and 88 whites. Then I need the cream and the
:50:46. > :50:47.
:50:47. > :50:52.haddocks. I am going to start eating up the cream. It is
:50:52. > :50:58.brilliant, we have a masterclass of souffle. I never thought I would be
:50:58. > :51:05.sitting here watching this. A I am cracking eggs live on television
:51:05. > :51:10.and my hands are shaking. Do not mess up my eggs, please. That would
:51:10. > :51:20.be really bad news, and we do not want bad news. We want only good
:51:20. > :51:21.
:51:21. > :51:31.news. The way you whisk this. You can do it in the palm of your hand
:51:31. > :51:41.
:51:41. > :51:47.The whisking almost seems like a meditation move. I am going to make
:51:47. > :51:50.some little poached eggs. Quail's eggs will be poached and go on the
:51:50. > :51:59.top of the souffle. They will be marvellous. We will leave that to
:51:59. > :52:06.someone else. Leave that with me, OK? The souffle mould, where is
:52:06. > :52:12.that? I have got them. But to them. You learnt your trade from your
:52:12. > :52:16.mother. Yes, then I learnt pastry, then straight into the kitchen.
:52:16. > :52:21.More I passion was pastry. I remember watching you and your
:52:21. > :52:24.brother do a series a long time ago but I remember getting inspiration
:52:25. > :52:31.for desserts. But you still have that inspiration now and you are
:52:31. > :52:41.bringing out a new book. Yes, pastry, sweet and savoury. There
:52:41. > :52:51.
:52:51. > :53:01.will be a recipe about Philo pastry, bechamel sauce is coming out nicely.
:53:01. > :53:17.
:53:17. > :53:19.breakfast dish. Get up early, get a two or three minutes. As well as
:53:19. > :53:26.the restaurants you are constantly busy doing other stuff. I am
:53:26. > :53:32.travelling the world. My son is doing the cooking, so I don't have
:53:33. > :53:40.to do anything any more. I mention travelling, but you have come back
:53:40. > :53:47.from Dubai. One thing you are passionate about his the
:53:47. > :53:55.scholarship that you have been offering it for about 25 years ago.
:53:55. > :54:05.There were 12 scholarships and we did a fantastic effort. 25 years we
:54:05. > :54:07.
:54:07. > :54:17.have been running a scholarship. There we go with the egg yolks. A
:54:17. > :54:21.bit of the cheese. Now we are ready. Can you snip some deal? We have got
:54:21. > :54:29.some fish that has been poached. Going back to the scholars, the
:54:29. > :54:33.first, we have, he was marvellous. He was 22 and now he is 46. He
:54:33. > :54:38.works at the Gleneagles Hotel and the has two Michelin stars. There
:54:38. > :54:41.think it is lovely to see the young people doing marvellous work.
:54:41. > :54:45.of this chefs you have put through the scholarships have gone on to
:54:45. > :54:54.get Michelin-starred. Owning their restaurants, travelling around the
:54:54. > :55:01.world, but mainly staying in the UK and helping cooking move forward.
:55:01. > :55:07.The deal, the cheese. Thank you. can see you haven't not lost any of
:55:07. > :55:12.your skill. You have style. It is very important to think about that.
:55:12. > :55:18.We will put half of the mould in. Here we are. Any other fish she
:55:18. > :55:23.would recommend? You can use smoked trout, but had it is one of the
:55:23. > :55:27.best fish. The smoked fish goes into the middle which has been
:55:27. > :55:31.lightly poached in cream. Look at that. Beautiful. You have to be
:55:31. > :55:37.careful not to have any bones in it. That is very important. You do not
:55:37. > :55:45.want to go to the hospital during your meal. So, a bit more on the
:55:45. > :55:48.top. Look at Nick, he sat there like a schoolboy. I am inspired. I
:55:48. > :55:54.was wandering if you could put some white miso into the souffle instead
:55:54. > :56:01.of cheese. The Yes, I have tried them! No, I haven't! I wore me next
:56:01. > :56:08.week we can try it. Smooth down the service with a knife. Do you always
:56:09. > :56:14.cook a souffle in the Bain Marie? It is better. They stay more moist.
:56:14. > :56:22.There are only two. We are not going to share with them. No way!
:56:22. > :56:26.Whatever you want to do, chef. are ready we have boiling water.
:56:26. > :56:34.And another couple of minutes to talk about the souffle? Do you know
:56:34. > :56:44.what is my favourite souffle? Chocolate souffle. The perfect
:56:44. > :56:49.chocolate souffle, do you use egg- yolk and egg whites? The chocolate
:56:49. > :56:59.itself is binding, so be careful. The so just chocolate and egg
:56:59. > :56:59.
:56:59. > :57:08.whites? We can go. Good. Have we got a plate to put up for the
:57:08. > :57:17.souffle. -- put out. Some sprigs and the presentation there. I will
:57:17. > :57:25.go to the oven. Excellent. Poppet in there, chef. That is it.
:57:25. > :57:35.Hopefully. You never know. Look at that! I love it. What do you do,
:57:35. > :57:45.push the button. That is it. This one is the one I like. Nice and
:57:45. > :57:58.
:57:58. > :58:06.poached eggs, lovely. A poached egg, and the clock. The you think one is
:58:06. > :58:14.enough? -- do you think. I am happy with that. Remind us what that is
:58:14. > :58:20.again. You want me to say it? Smoked haddock souffle. Look at
:58:20. > :58:30.that, lightly moving. If you like it a bit more Cook, give it two
:58:30. > :58:32.
:58:32. > :58:41.more minutes and it will rise. Right, come over here. There you go,
:58:41. > :58:47.few. For me? Yes. Does it come with a time as well? Diving, or tell us
:58:47. > :58:52.what do you think. You will find the middle slightly runny.
:58:52. > :58:59.could do it with smoked haddock, smoked trout. Forget the oysters, I
:58:59. > :59:09.am in heaven already. It is so light and none of the flavours are
:59:09. > :59:09.
:59:09. > :59:14.overpowering. It is sensational. Oh gosh, you can't have any. Gone,
:59:14. > :59:19.pass it down. I am putting a little egg on top because when you burst
:59:19. > :59:27.the at goes into the souffle. It gives you a lovely flavour. A I was
:59:27. > :59:33.too polite to break the egg. That is really nice. What do you reckon?
:59:33. > :59:37.Really nice. A sensational, what can I say? This week we send our
:59:37. > :59:43.wine experts to Norfolk to match the food for what was cooked in the
:59:43. > :59:53.studio. What did he choose to go with this superb souffle? I have
:59:53. > :59:55.
:59:55. > :00:01.come to the high street in King's This dish has quite strong flavours.
:00:01. > :00:05.But it's also a souflle and that means a wonderful delicacy of
:00:05. > :00:13.texture. If you want to emphasise that you could choose a lighter
:00:13. > :00:19.style of wine, like this. I want a wine that will stand up to smoky,
:00:19. > :00:24.cheesy flavours and yet have elegance and what better wine than
:00:24. > :00:28.white burgundy. I have one here, it's delicious stuff.
:00:28. > :00:34.This is not the cheapest wine you are going to find.
:00:34. > :00:44.It's great value. That's because you get those wonderful nutty,
:00:44. > :00:45.
:00:45. > :00:53.creamy buttery aromas which are classic of top burgundy.
:00:53. > :00:56.Then on the palate you get a gorgeous persistence of flavour.
:00:56. > :01:02.But it's very soft and gentle, which is what we are looking for
:01:02. > :01:06.with this souffle. It's a classic dish and this is a classic wine at
:01:06. > :01:13.a bargain price. Is this the wine you would match
:01:13. > :01:17.with that? Very much so, light, burgundy. Very nice on the knows
:01:17. > :01:21.and perfect -- on the nose and perfect. I am not surprised it's
:01:21. > :01:25.stayed down there. What do you think of the wine combination?
:01:25. > :01:29.delightful, this is light and alluring as the souffle. Something
:01:29. > :01:33.you would try for breakfast? don't think I would be allowed to
:01:33. > :01:40.try that. The wine with the Smokeyness of the haddock, it's a
:01:40. > :01:46.match made in Heaven. Very good. Everybody loves it.
:01:46. > :01:50.From a three-star chef to two- starred Michelin chef. Raymond
:01:50. > :01:55.Blacn is always full of surprises and the day he took on the omelette
:01:55. > :01:58.challenge right here was no exception.
:01:58. > :02:03.Remember all the chefs that come on the show battle it out to see how
:02:03. > :02:08.fast they can make a three-egged omelette. Raymond, it's your first
:02:08. > :02:12.sreufp to -- visit to Saturday Kitchen. Have you been practising?
:02:12. > :02:19.A little, I have done many omelettes in my life, as soon as I
:02:19. > :02:26.saw the winner, no way, I am going to do it as an omelette should be
:02:26. > :02:30.done, beautifully. Not competing. It's exactly what I am going to do.
:02:30. > :02:33.If Mark has anything to go by, you have no problem whatsoever. Mark u
:02:33. > :02:43.you are also in the unique position you are not actually on this board,
:02:43. > :02:46.because it was so bad last time he is over there. Mark actually here.
:02:46. > :02:51.At least astand out from the crowd. That's where the omelette ended up.
:02:51. > :02:55.You can choose what you like. It must be three eggs cooked as fast
:02:55. > :03:05.as you can, folded, seasoned. Butter cream, milk, cheese. Eggs.
:03:05. > :03:08.
:03:08. > :03:12.omelette hits the plate. I love Raymond he is just there
:03:12. > :03:22.going I am making an omelette for me. Both have butter in at the same
:03:22. > :03:24.
:03:24. > :03:34.time. Is that supposed to have brown butter in there? It goes very
:03:34. > :03:34.
:03:34. > :03:39.nicely. Make sure it's cooked, Mark. Mr Ramsey will be watching. Make
:03:39. > :03:46.sure it's cooked! I have plenty of time to chill out. A couple of
:03:46. > :03:52.minutes. His has just gone in. Absolutely. When you do an omelette,
:03:52. > :04:01.never go fast. That's pretty good. Never go fast. A bit too much
:04:01. > :04:11.colour. Texture is also very important. Yeah, go on. A bit of
:04:11. > :04:13.
:04:13. > :04:18.cheese, as well. Why not. Anyone want a cup of tea? Excellent.
:04:18. > :04:28.No sugar for me. That's all right. Don't worry, the football will be
:04:28. > :04:31.
:04:31. > :04:41.starting in a minute. Go on. It's nearly there. That's far too large
:04:41. > :04:45.
:04:45. > :04:52.pan. Go on, keep going. Look at that. I have to grab a fork for
:04:52. > :05:00.this and better taste it quick. Just a moment. Mine is just a bit
:05:00. > :05:07.darker. That's about �8 that. He has a truffle with him!
:05:07. > :05:12.Have you brought that from the restaurant? Of course. Absolutely.
:05:12. > :05:22.That will be perfect. Fresh black truffle. Don't put it on that one,
:05:22. > :05:24.
:05:24. > :05:34.it will ruin it. Fresh truffle over the top. I didn't know that was
:05:34. > :05:38.
:05:38. > :05:43.coming. This one, look at this. Raymond, how do you think you have
:05:43. > :05:50.done? I just enjoy myself. I am interested in fast food, but not
:05:50. > :06:00.that fast. You like to go slow, slow food for me tastes better than
:06:00. > :06:01.
:06:01. > :06:06.fast food. Agreed? I agree. Never mind that, Raymond,... I don't know,
:06:06. > :06:12.wherever you want me. You did it in one minute 40 seconds. But, because
:06:12. > :06:17.I am the judge of this I am going to leapfrog you above Ken Hom
:06:17. > :06:21.because you put truffle on it. There you go. Mr Sergeant. Yes, Mr
:06:21. > :06:27.Martin. You will be glad to know you are off the bin. I quite like
:06:27. > :06:32.it on there. But you didn't beat your colleague. You are right,
:06:32. > :06:37.right down here. You are past Gordon Ramsey's wife, down here at
:06:37. > :06:42.48 seconds. You are joking. Gordon Ramsey's wife can cook a better
:06:42. > :06:45.omelette than this Michelin-starred chef.
:06:45. > :06:55.And Raymond's truffle made one of the most expensive omelettes we
:06:55. > :07:02.
:07:02. > :07:11.have ever had on Saturday Kitchen. What are we cooking? A nice fillet
:07:11. > :07:16.of beef. Hung 32 days. Aberdeen angus. Seal it, wrap it in cling
:07:16. > :07:24.film into the oven. Slow cooked fillet of beef, for about 50
:07:24. > :07:30.minutes served with buttered cabbage, tortellini of wild
:07:30. > :07:38.mushrooms, made with a chicken mousse and horseradish mash. I am
:07:38. > :07:41.going to do the ragut. People would never have tried cooking beef like
:07:41. > :07:45.this, it's the secret of this dish. If you were to order fillet steak
:07:45. > :07:48.in a restaurant the core temperature would be about 57
:07:48. > :07:52.degrees anyway, if you turn the oven down the whole thing will be
:07:52. > :07:55.medium rare, which is beautifully soft. The good thing about this is
:07:55. > :08:05.you can put it in the oven at a dinner party, forget about it,
:08:05. > :08:12.
:08:12. > :08:18.leave it an extra half an hour when wrap it in cling film. That stops
:08:18. > :08:23.it trying -- drying out slightly in the oven. 50 minutes, it's cooked.
:08:23. > :08:28.With the the cling film on? With the cling film on. It's not going
:08:28. > :08:36.to a temperature that you really need to worry about. Now we are
:08:36. > :08:43.going to make chicken mousse. Diced chicken, all the sinew has been
:08:43. > :08:50.taken out. Give it a blitz. This is the tortellini. Don't add the salt
:08:50. > :08:53.yet. Add salt once it's been liquidised and that will help
:08:53. > :09:01.proteins relax a little bit. Where did you get the passion for this
:09:01. > :09:09.type of cooking, this slow food? Switzerland really. I was watching
:09:09. > :09:13.them cook a big loin of veal on the bone. They cooked it two days
:09:13. > :09:18.before they needed it, popped it in a bag and in the fridge. On the day
:09:18. > :09:22.when they wanted it they just said, pop it into the steamer, it was
:09:22. > :09:29.steamed. Two hours. It came out beautifully moist, perfectly cooked
:09:29. > :09:39.but more importantly, it didn't shrink. You are doing the parsley.
:09:39. > :09:41.
:09:41. > :09:46.Shallots. Carrot in there and shredded cabbage as well. Blending
:09:46. > :09:50.this up. This is for the filling for the tortellini. The idea is you
:09:50. > :09:57.put that in the fridge. For about 20 minutes and that will allow it
:09:57. > :10:02.to rest a little bit. The biggest pasta machine we have ever seen on
:10:02. > :10:07.Saturday Kitchen. It's straight from the restaurant. It has, these
:10:07. > :10:12.are a great piece of kit. If you wanted to invest in a pasta machine,
:10:12. > :10:22.this is the one, it will last a lifetime. The pasta has been made.
:10:22. > :10:27.Rested for an hour. I prefer to roll and cut discs. The pasta you
:10:27. > :10:34.are using, this is a different recipe to most. Most would use
:10:34. > :10:40.whole eggs. Yours is predominantly yolks. It gives a nicer texture.
:10:40. > :10:45.Theo I know does it a lot with yolks. Gives a colour as well. No
:10:45. > :10:51.salt. It tends to rip the pasta. Ever tried making your own pasta
:10:51. > :10:56.for 90 people? I can't say I have actually. These people are watching
:10:56. > :11:02.the show, they're going to expect this. I was hoping to get some tips.
:11:02. > :11:08.We have the mousse we made earlier. I have the cabbage going into the
:11:08. > :11:16.water here. In the centre of the rolled pasta, expel all the air,
:11:16. > :11:20.making a little pasty almost. thin. You can almost see through it.
:11:20. > :11:28.That's important. We want a carrier for the mousse. Make sure it's
:11:28. > :11:33.sealed. Trim off. This is the easy bit, make sure it's sealed here.
:11:33. > :11:40.Little finger in the back, pull the two edges together and squeeze,
:11:40. > :11:48.roll. Coming to a kids show near you! Another one. We always make
:11:48. > :11:52.extra. The vineyard itself really, it's a new restaurant. It's a new
:11:52. > :11:55.build restaurant from an original property. Brainchild of Sir Peter
:11:55. > :12:01.Michael who has a winery in California. Probably one of the
:12:01. > :12:05.best wine lists in the world. Great list. I have a beautiful kitchen,
:12:05. > :12:08.it's amazing. Amazing property. It's a great place to work. I am a
:12:08. > :12:15.lucky boy. As well as awards for the wine list and the restaurant
:12:15. > :12:19.you have won many awards. Chef of the Year. The awards keep coming.
:12:19. > :12:24.That's dedication and all the hard work. I am humbled this year. The
:12:24. > :12:29.awards have been coming, I enjoy what I do. We are in the Berkshire
:12:29. > :12:39.countryside. We do a lot of shooting. It's a great life. These
:12:39. > :12:40.
:12:40. > :12:45.are actually named after something. Yeah, they were shaped after
:12:46. > :12:50.Cleopatra's navel. How big is the rest of her! She was a big lass.
:12:50. > :12:54.The reason for the pasta shape is once it lifts out of the pan it
:12:54. > :12:58.creates a nice pocket for the sauce, that's the predom tphept reason why
:12:58. > :13:04.pasta -- predominant reason why pasta is shaped the way it is.
:13:04. > :13:09.mash, a bit of cream with the potatoes. Passed through a rices.
:13:09. > :13:13.Horseradish here which I am going to grate. If people are growing
:13:13. > :13:18.this at home, don't bother. It's taken me about three months just to
:13:18. > :13:23.dig it out of the garden. It's hor owned kwous -- horrendous stuff.
:13:23. > :13:27.Most people would think pasta and potatoes. There is a small amount
:13:27. > :13:33.of pasta. As you can see how thin it is, it's really a vehicle to get
:13:33. > :13:38.that wild mushroom flavour into the beef. Now we blanche the cabbage.
:13:38. > :13:46.That gets drained slightly. Into the pan. We are going to look for
:13:46. > :13:51.chicken stock and butter in that. The tortellini in there, three
:13:51. > :13:56.minutes. Obviously you can freeze those, can you do that? No, I mean,
:13:56. > :14:05.if you have the mousse, make the pasta fresh. You can freeze pasta,
:14:05. > :14:09.but I wouldn't freeze tortellini. What is next? Explain what the
:14:09. > :14:13.sauce is. With the sauce we have got some shallots and mushrooms and
:14:13. > :14:17.butter. They're put into a pan together, foamed, make it crispy.
:14:17. > :14:22.Tip the butter away. You want that caramelised, nutty flavour that the
:14:22. > :14:29.butter has created with the mushrooms and shallots. Red wine.
:14:29. > :14:34.Reduced. Normal stock. A good beef stock, chicken stock, but a packet
:14:34. > :14:41.bought stock, not a cube. I will get the beef out. And reduce it
:14:41. > :14:48.down. This is amazing. It feels like room temperature. It's not hot.
:14:48. > :14:53.I am picking the tray up with my fingers, so it's not a hot oven.
:14:53. > :14:56.That will enrich the sauce. Could you cut those as steaks now and
:14:57. > :15:01.finish as a steak? You could cut them as steaks individually or cash
:15:01. > :15:10.it to the table. Cut it individually, roast individually.
:15:10. > :15:18.It's your choice. This is now ready. You can almost eat it with a spoon,
:15:18. > :15:24.just delicious. We have the horse rad -- horseradish mash here.
:15:24. > :15:29.could you use a jar of of horse radish? You better ask him.
:15:29. > :15:39.could infuse the cream with fresh hord radish or use a jar. Or you
:15:39. > :15:43.
:15:43. > :15:47.not on the train to Manchester, it will stick -- stink. You are
:15:47. > :15:53.resealing the beef. We won the roasted enclave it might have lost
:15:53. > :15:57.in the oven at that temperature. -- the roasting of flavour.
:15:57. > :16:06.tortellini, two or three minutes, something like that? For remits,
:16:06. > :16:12.tops. -- three minutes. Because the beef has not had to really rest,
:16:12. > :16:19.you can spread it straight on a plate. I will take your tortellini
:16:19. > :16:28.out because they have had three minutes now. I will lift these out.
:16:28. > :16:37.And nice buttered cabbage. To there you go. Look at that, a little
:16:37. > :16:45.piece of mash. I did that bit! nice buttered cabbage on the side.
:16:45. > :16:54.A little tortellini on top of that. And then it you will see this
:16:54. > :17:02.sliced beef. You can see why he has two stars. Beautiful, beautiful
:17:02. > :17:07.piece of beef. And pink as well. You can buy watercress cress, which
:17:07. > :17:11.is a bit more peppery, a bit smaller, but it adds an extra
:17:11. > :17:18.dimension of pepper to the dish as opposed to the horseradish.
:17:18. > :17:22.then a delicious sauce to go over the top. How fantastic is that? It
:17:22. > :17:29.has everybody's mouth watering at 10am in the morning. Remind us what
:17:29. > :17:34.that is? Slow-cooked fillet of beef, nice and pink, horseradish mash,
:17:34. > :17:44.buttered cabbage, tortellini of white mushroom. Slow food at its
:17:44. > :17:51.
:17:51. > :17:56.over there. Right, they you go. Dive in. Have a seat, John. First
:17:56. > :18:06.time on Saturday Kitchen. Were to be dragging him from Berkshire. --
:18:06. > :18:10.Could you do it with most meats? Lamb? The basic principle is it the
:18:10. > :18:19.muscle has done less work, fillet or sirloin, but anything that has
:18:19. > :18:24.done a lot like the collar it's not going to work. I can't speak! Do
:18:24. > :18:30.you think, because you're mentioning about temperatures, in
:18:30. > :18:40.years to come we will look back and laugh at the weight we cook now?
:18:40. > :18:40.
:18:40. > :18:45.Absolutely, 100%. This is the new, It was a real fish fight when model
:18:45. > :18:49.Jodie Kidd faced food heaven or hell. It was a battle between a
:18:49. > :18:56.whole Dover sole or a tamarin glazed mackerel. Which one was
:18:56. > :19:00.victorious? Let's find out. Everybody here has made their minds
:19:00. > :19:05.up. As if it wasn't written on the cards, Food Heaven could be this
:19:05. > :19:14.lovely piece of Dover sole, the king of flat fish with artichoke
:19:14. > :19:20.and she Rizzo -- chorizo. This is the black footed peak staff,
:19:20. > :19:25.brilliant stuff. Alternatively you could have one of the cheapest fish
:19:25. > :19:30.in the world, mackerel, which has been spiced with some tamarind. And
:19:30. > :19:40.nice dish. What do you think this lot have decided? I really hope
:19:40. > :19:50.they have gone for that. 7-0. The Orr has gone. -- the mackerel has
:19:50. > :19:52.
:19:52. > :19:57.gnocchi and prep me the artichokes -- the few guys. We will keep them
:19:57. > :20:01.hold -- hole. I am very bad at filleting. You're going to be even
:20:01. > :20:11.worse, because I'm not going to show you how to do that but with
:20:11. > :20:19.Dover sole, one of the world's most expensive fish, this one, �17.
:20:19. > :20:28.a �19! -- �17! But we are in London, so London prices. But it is quite
:20:28. > :20:32.expensive. Remove the skirt. Now, the skin, if you go that way, it is
:20:32. > :20:38.smooth. Like a cat's tongue if you go that way there. It is like
:20:38. > :20:43.sandpaper. What we do is remove the skin, so we cut this area, just at
:20:43. > :20:50.the back of the tale. Keep this part of the tail on and we just cut
:20:50. > :20:54.that. And it all comes away? Then we grabber cloth because this part
:20:54. > :21:03.of the skin is not that tasty. For a whole Dover sole we have to
:21:03. > :21:11.prepare it. You pull it like this. It reminds me of waxing my legs.
:21:11. > :21:16.Lady GaGa would probably wear that. Does it sound like that when you do
:21:16. > :21:26.it? Remove that Bitteswell. You can take their head off. I think we
:21:26. > :21:32.will -- you can move that as well. So we just chop it through. Is it
:21:32. > :21:37.difficult to fillet these? It is quite simple to fillet a flat fish.
:21:37. > :21:43.A mackerel is as well. Salt and pepper. Often you wouldn't put
:21:43. > :21:49.flower on it, but the flower works well with this. We get some hot or
:21:49. > :21:57.a -- but the flour works well with this. We get that in the pan. And
:21:57. > :22:00.we place the whole fish in the pan. If you have the whole fish, you
:22:00. > :22:08.would cut its similar to what I'm doing now. We start with the oil
:22:08. > :22:18.first of all and then you cook it with the butter. I am getting under
:22:18. > :22:19.
:22:19. > :22:24.way. -- in the way. What is that then? More oil? You can use
:22:24. > :22:30.vegetable oil, olive-oil, rapeseed oil is good at the moment. You just
:22:30. > :22:36.see a writ and then I will add some butter. We will add a few knobs of
:22:36. > :22:41.butter. If we added the butter too early, it would burn. So we have
:22:41. > :22:46.the oil, and then we cover it. Then we add the butter. That will give
:22:46. > :22:55.it a nice flavour while it is cooking. At that point, you go
:22:55. > :22:59.round the edge. It is starting to go brown now. And nice colour on
:22:59. > :23:04.that, and you flip it over. Lovely. That is what you are looking for.
:23:04. > :23:07.Now you take the whole pan and put it straight in the oven. With the
:23:07. > :23:11.butter and everything else in their it will speed up the cooking time.
:23:11. > :23:15.You wouldn't necessarily transfer it on to a tray if you didn't have
:23:15. > :23:22.to. That goes in there for five minutes. In the meantime we have
:23:22. > :23:26.the gnocchi here and that is basically baked potatoes, skin off,
:23:26. > :23:30.put through a potato ricer. You definitely need one of these. It
:23:30. > :23:35.makes the best mashed potato. And really good gnocchi because it
:23:35. > :23:42.keeps the potatoes really fine. Lazy mashed potato. No, we are
:23:42. > :23:49.making a potato. You don't want any of the bashing, you get lumps in it.
:23:49. > :23:55.It also gives you some skins to eat. Bit of butter. Lovely. Next, the
:23:55. > :24:05.artichokes, they are ready. We will start cooking them now. And we will
:24:05. > :24:07.
:24:07. > :24:17.cook them with this. This is chorizo. They can go straight in
:24:17. > :24:27.there. The artichokes going. A little bit of oil. And we start
:24:27. > :24:29.
:24:29. > :24:36.them off. Then you take this chorizo. Don't ask me how to say it.
:24:36. > :24:40.You make it still quite big pieces. Be, chunky bits, yes. There is no
:24:40. > :24:45.point putting it too small. This is fantastic stuff as well. You can
:24:45. > :24:51.find this here? The yes, right here, in fact. Lots of Spanish suppliers
:24:51. > :25:00.around now and you can do this. It is risible. Tomatoes. They just on
:25:00. > :25:06.the top. Boiling water. Straight in there. And we basically just remove
:25:06. > :25:16.the skin. He blanched in boiling water -- you blanch it in boiling
:25:16. > :25:23.water. Do it for 10 minutes and the skin starts -- starter,. Then we
:25:23. > :25:32.had some sherry. -- and some sherry. Chicken stock, even though it is a
:25:32. > :25:42.fish dish. Cut that down take them on -- tomatoes down. Take that over
:25:42. > :25:42.
:25:42. > :25:49.to these guys. That means they have the skins taken off, they are de
:25:49. > :25:59.seeded and diced. Nice and simple. Do you want put that on their -- on
:25:59. > :26:10.
:26:10. > :26:15.their ready. They go straight in as soon as they come to the surface,
:26:15. > :26:20.they are ready. If I can have my tomatoes just carefully done as
:26:20. > :26:26.well. I will turn out right off now. The reason we put the lid on is to
:26:26. > :26:30.cook the artichokes. That is the key. If you are preparing this
:26:31. > :26:35.without that, then the artichokes will go brown. Is that when they
:26:35. > :26:40.are ready? A if you leave them out, they will oxidise like apples.
:26:40. > :26:47.once they are peeled they will oxidise. The Nokia has come to the
:26:47. > :26:53.top. Really quick and simple. Can you grab me a plate? -- the gnocchi
:26:53. > :26:57.has come to the top. These will then come off. They look lovely.
:26:57. > :27:03.That goes to one side. This is cooking away nicely. Artichokes
:27:03. > :27:11.don't take very long, probably for a five minutes. They have the nice
:27:11. > :27:15.flavour from the chorizo. Double cream. Stop taking the mickey about
:27:15. > :27:19.how I pronounce things. I mentioned what I said to the floor manager
:27:19. > :27:29.when you walked in. I hadn't seen you for a while, and I thought
:27:29. > :27:36.she'd put weight on. A little bit of chervil. And some chives in
:27:36. > :27:41.there. The tomatoes going. And the gnocchi can going. You could almost
:27:41. > :27:48.just have this as a dish. Well, can you grab me the fish? In we go with
:27:48. > :27:52.the herbs. It is good enough to eat as it is. It looks incredible.
:27:52. > :28:02.and pepper. We can get the fish out, and that can go straight on the
:28:02. > :28:03.
:28:03. > :28:10.plate. This is amazing. Straight on the plate. And nice hot oven, that
:28:10. > :28:19.is what you want. A touch of lemon juice. I will season that for you.
:28:19. > :28:23.That is a monster of a fish. And it is also quick. That is the key. It
:28:23. > :28:30.is with three of its cooking it, yes. You have the gnocchi and
:28:30. > :28:35.everything else. That would take me all day. You can do this dish with
:28:36. > :28:44.any fish, it doesn't have to be Dover sole, but if you could do
:28:44. > :28:54.that. Wow, that looks amazing. there you have it, my Dover sole
:28:54. > :28:59.And Dover sole can be quite expensive, but there are great
:28:59. > :29:03.alternative flat fish you can get hold off from your fishmonger. Well,
:29:03. > :29:07.we've run out of time on Best Bites, and I will be here on BBC Two at
:29:07. > :29:10.the same time next week with more fantastic recipes from some of the
:29:10. > :29:15.world's best chefs. Don't forget I'm cooking live with you on
:29:15. > :29:20.Saturday morning at 10am on BBC One as always. All the recipes are on
:29:20. > :29:23.our website. And you will find every single recipe from every