:00:17. > :00:27.Good morning. There's a mighty feast of fantastic recipes coming
:00:27. > :00:44.
:00:44. > :00:49.Welcome to the show. We have dug deep into the Saturday Kitchen
:00:49. > :00:55.archives and put together a mouth- watering menu of food. Today's
:00:55. > :01:00.classic moments include: A spectacular passion fruit pavlova
:01:00. > :01:07.for Griff Rhys Jones. Good? Fantastic. If you are looking for a
:01:07. > :01:14.pasta option then Theo Randall is your man. A supermarket in Italy is
:01:14. > :01:20.extraordinary, a whole aisle for pasta. Roast duck and peaches, and
:01:20. > :01:24.it's simple to make. Sophie Grigson has a brilliant weekend lunch
:01:24. > :01:28.recipe for us. That's all there is to it. Quick and easy. Stir fried
:01:28. > :01:38.lamb with sweet potatoes and green beans and it will go down a treat.
:01:38. > :01:39.
:01:39. > :01:43.Actor Neil Morrissey faces food Heaven or or hell. Either beef
:01:43. > :01:47.bourguignon or a squid potato cake. If you want to try something
:01:47. > :01:51.different this weekend. Veal could be the answer. Here is Michael
:01:51. > :01:58.Canes to show you a brilliant way of how to cook it, while I make my
:01:58. > :02:03.breakfast. Welcome to the show, Mike. Good to
:02:03. > :02:07.see you. What are we cooking? veal. We have fillet here, with
:02:07. > :02:12.sherry sauce. We are going to garnish with asparagus, last of the
:02:12. > :02:17.wild garlic here. Coming towards the end of the season. But stpheul
:02:17. > :02:20.the hedgerow. Wild rush phpls and tkpwarl -- mushrooms and garlic.
:02:20. > :02:25.Basically you keep blanching them about five or six times in water,
:02:25. > :02:29.drain water and replace this and do it in either water or milk. We are
:02:29. > :02:36.using veal. We said there is this issue with veal. That's right.
:02:36. > :02:46.issue is not the British veal, is it? In the old days - export all
:02:46. > :02:47.
:02:47. > :02:54.campaign now to promote English veal and they label it rose veal.
:02:54. > :03:00.It's light in colour. It's been milk fed with obviously the parent,
:03:00. > :03:06.and you end up with this wonderful meat. It's a by-product of milk.
:03:06. > :03:10.These are the male calves which are normally - a by-product left over,
:03:10. > :03:14.but sometimes they're shot or exported. We should eat them.
:03:14. > :03:18.Because what happens it costs the farmers more to actually rear them
:03:18. > :03:24.and then they shoot them, dispose of them, which is not good. We are
:03:24. > :03:31.going to get that roasting there. Is this dish suitable for
:03:31. > :03:36.vegetarians? This one! If you drink milk really veal should be eaten.
:03:36. > :03:40.Absolutely. You have to think about the value that veal has in
:03:40. > :03:44.ingredients. In the continent they eat loads of it. The animals are
:03:44. > :03:48.living to six months generally, and they get a diet between a little
:03:48. > :03:52.bit of solids but mainly milk, which is why the colour of the veal
:03:52. > :03:56.itself is very light in colour. It's very different to beef. But at
:03:56. > :03:59.the same time you get a completely different flavour, texture-wise as
:03:59. > :04:03.well. It's the rose veal, which is the British ethical veal, the one
:04:03. > :04:08.we should be going for. Absolutely. You get it in any good supermarket
:04:08. > :04:15.but also online. Go online, get good suppliers who rear it
:04:15. > :04:18.organically as well. We have done our veal. What else then? We have a
:04:18. > :04:22.wonderful, what I call a sherry sauce, which is based with chicken
:04:22. > :04:30.stock, we sweat down first mushrooms with butter. I will get
:04:30. > :04:38.that on the go now. We have asparagus which we are going to
:04:38. > :04:41.cook as well. Don't want to colour these, just want to bring out the
:04:41. > :04:45.moisture in the pan with a little bit of butter. Let's get that going.
:04:45. > :04:51.Give that a stir. I am glad you like butter as much as I like
:04:51. > :04:57.butter. There's a lot of flavour in butter. Of course, you know,...
:04:57. > :05:01.Rory is nodding in agreement. food Heaven. When we are cooking
:05:01. > :05:05.the veal, turn it every now and again. I have thyme in there and
:05:05. > :05:10.garlic which you are blanching now, James. We haven't the time to do it
:05:10. > :05:14.exactly the same, but this is five or six times? Three times minimum,
:05:14. > :05:17.the more you blanche it the more flavour. This takes out the
:05:17. > :05:23.harshness, so you get the flavour but not the strength. You are
:05:23. > :05:27.taking out the strength of the garlic. Sautee the mushrooms, a
:05:27. > :05:32.splash of dry sherry. Absolutely wonderful. You want to have a
:05:32. > :05:37.delicate flavour to go with that veal. Chicken stock now. Once the
:05:37. > :05:46.sherry is reduced by half, add chicken stock and a little bit of
:05:46. > :05:51.cream and finish it with reduction. In the oven? Yeah. A little bit of
:05:51. > :05:59.preparation now for the wild mushrooms. You are using fillet of
:05:59. > :06:05.veal. Yeah, you can use the classic in France, cutlets. If you think of
:06:05. > :06:09.all the great cuts of beef you can get the same in veal and you really
:06:09. > :06:12.just think about... As well as James being a busy man, you have
:06:12. > :06:20.been extremely busy. You opened a new place in Manchester, going
:06:20. > :06:23.well? Very, very well. We have already high rated reviews and I am
:06:23. > :06:27.pleased actually. The guys are working really hard. Ian, our
:06:27. > :06:36.executive chef has put a lot of effort in. We are really, really
:06:36. > :06:41.pleased. It's been a fantastic journey. Next up, just reducing our
:06:42. > :06:47.sauce now. Add a little butter and that's going to reduce nicely.
:06:47. > :06:53.Asparagus prepped? Yeah. Asparagus isn't going to take long. As well
:06:53. > :07:00.as the restaurants your famous place in Devon has won an award.
:07:00. > :07:08.The second best food in a hotel in the world? Absolutely. Who was the
:07:08. > :07:16.first? I don't know, but obviously I am gutted... Do you know who it
:07:16. > :07:26.was. Alain. Probably was. In France. To be second to him is not bad at
:07:26. > :07:28.
:07:28. > :07:37.all. Pretty good really. Be a winner! Like my school report,
:07:37. > :07:41.could do better. My cookery report, you will never ever be a chef..
:07:41. > :07:51.These are great with the sherry. We are going to have some of those in
:07:51. > :07:56.there. What sort? We are going to sautee. I thought the viewer might
:07:56. > :08:01.want to know. We are not going our job properly, come and take over!
:08:01. > :08:06.Look at that veal now. A little bit of lemon juice helps keep the
:08:06. > :08:10.colour. Isle going to wilt -- I am going to wilt the wonderful wild
:08:10. > :08:20.garlic... This is great stuff. Catch it before it flowers really.
:08:20. > :08:21.
:08:21. > :08:26.It's an obvious one to find in the hedgerows. You can smell it. Very
:08:26. > :08:31.nice. Bit of wild garlic. Wilt that down together. James, strain off
:08:31. > :08:37.the sauce and I will get the veal. James, is it too late to change my
:08:37. > :08:44.food Heaven from watercress? It is a bit late. Watercress seems
:08:44. > :08:49.pathetic now I have seen all this. I hate watercress! Bring the sauce
:08:49. > :08:52.down. So you have the wild garlic in here as well? Yeah, waoeul
:08:52. > :08:56.garlic in there -- wild garlic in there. Roasting the veal off and
:08:56. > :08:59.the garlic is roasting in with the thyme, all that flavour is going
:08:59. > :09:05.into the veal as well, which is lovely. It's OK to serve this pink?
:09:05. > :09:12.It is. Treat it like beef really. Medium rare, pink. I am going to
:09:12. > :09:17.taste the sauce now. Little bit of seasoning. Where do you get
:09:17. > :09:24.unspeuration fro -- inspiration from? Is it local, seasonal stuff?
:09:24. > :09:30.Very seasonal, but at the same time these days we are in for so many
:09:30. > :09:36.other cooking styles, Chinese. Spanish. This is quite a French
:09:36. > :09:46.dish in that sense with the veal. You were classically trained.
:09:46. > :09:50.
:09:50. > :09:57.worked with some greats. Bernard, and of course a ray in -- a guy in
:09:57. > :10:05.England, Raymond Blank. He is not French really. He is called Ray
:10:05. > :10:09.White. Don't believe all that. a myth. The cooking of the veal is
:10:09. > :10:14.important. Medium rare, keeps some of that moisture in the meat. A
:10:14. > :10:17.little bit of roasted garlic like this, James. Around the outside.
:10:18. > :10:24.Because you have blanched it, it's already half-cooked so it's not
:10:24. > :10:28.going to take long. Finish off with a few wild mushrooms. I will put
:10:28. > :10:33.them on, leave to you do the sauce. Ready to go. Over the top. There we
:10:33. > :10:40.have it. Michael, that looks absolutely unbelievable. Remind us
:10:40. > :10:50.what it is. We have our pan-fried veal with wild mushrooms and garlic
:10:50. > :10:53.
:10:53. > :11:00.and asparagus and roasted garlic. I can smell the sauce from here,
:11:00. > :11:06.this sauce is just... Have a seat here. Wow, look at this! Is this
:11:06. > :11:16.the watercress? No, sadly not. at that, that's beautiful. Cooked
:11:16. > :11:17.
:11:17. > :11:25.to perfection. What are you looking at?! Get off! Second best in the
:11:25. > :11:31.world. Now if you are looking for a
:11:31. > :11:40.stunning Sunday dessert recipe my passion fruit pavlova is coming up.
:11:40. > :11:43.First, here is Rick Stein. I came to Brisbane last year when I
:11:44. > :11:49.was judging a restaurant of the year for the whole of Australia. It
:11:49. > :11:54.was a fantastic job. One of the places they took me to is this
:11:54. > :11:59.rather unprepossessing house, called Two Small Rooms and that's
:11:59. > :12:04.basically all it was, two small rooms, but inside, boy, could they
:12:04. > :12:11.cook! And the star dish was an omelette made with mud crab meat.
:12:11. > :12:14.If you thought crocodiles were the only dangerous things in the swamps
:12:14. > :12:18.of Queensland you are mistaken, these are seriously dangerous.
:12:18. > :12:22.They're so active, so intelligent they make our brown crabs look sort
:12:22. > :12:28.of like pacifists. They live most of their life out of water anyway
:12:29. > :12:35.and they really want to get you. If you got your thumb caught in that
:12:35. > :12:40.claw it would be off. There is a joke, a place where a - instead of
:12:40. > :12:44.a guard dog they have a crab on a little lead. But I have always
:12:44. > :12:49.wanted to cook with these crabs because the meat is fantastic and I
:12:49. > :12:53.have searched everywhere for a good seafood omelette and this is it.
:12:54. > :12:58.Crab omelette with stir fries, it's fantastic.
:12:58. > :13:03.One tip I picked up on this journey was to do with something that
:13:03. > :13:07.troubles every cook, killing shellfish. If you put them into ice
:13:07. > :13:10.cold water and I mean really ice cold water, their systems shut down
:13:10. > :13:15.and you can you can cook them humanely. This crab omelette is on
:13:15. > :13:25.a bed of stir fried vegetables, pickled ginger, bean sprouts,
:13:25. > :13:27.
:13:27. > :13:30.mushrooms, peppers, carrots, onions. A bit of bean sprouts. Free range
:13:30. > :13:34.eggs it's got to be for a really good omelette, about five or six
:13:34. > :13:37.for a couple of good omelettes. It's a good way of telling whether
:13:37. > :13:41.a chef can cook is make them do an omelette, it's all about technique
:13:41. > :13:46.with the fork to lighten the omelette and it never should be
:13:46. > :13:49.overcooked, nor should the crab. Cook for about 20 minutes only so
:13:49. > :13:54.it's nice and moist and comes out in big chunks. Fold the omelette
:13:54. > :13:58.over the crab and lay it on top of the vegetables. Then cut into that.
:13:58. > :14:07.You sort of don't know where the omelette stops and the crab meat
:14:07. > :14:11.begins and that's how it should be. That mud crab omelette is what
:14:11. > :14:15.Australian food is all about now. It's really exciting. The raw
:14:15. > :14:20.materials are so brilliant. The chefs really like breaking the
:14:20. > :14:25.European rules of cooking and just mixing flavours and trying things
:14:25. > :14:29.out. It doesn't always work, but it's on the edge all the time and
:14:29. > :14:37.you just feel like things are happening with food over here. It's
:14:37. > :14:44.challenging and it keeps you on your toes.
:14:44. > :14:47.30 years ago all you could get were pies and steak and chips and that
:14:47. > :14:51.included breakfast. Now sots exciting. -- it's so exciting.
:14:51. > :14:59.Tkoeu have reservations about this new cooking too and I spoke to a
:14:59. > :15:04.friend who is sane and witty, Jan from Queensland, she is a cultural
:15:04. > :15:11.ambassador. I must admit, I get amused by pictures in some of your
:15:11. > :15:14.magazines out here, like about some of the food. I can't think
:15:14. > :15:19.everything about modern Australian cuisine is OK, there is a lot of
:15:19. > :15:25.pretentious rubbish around really. Wholly agree. What we are doing now
:15:25. > :15:35.is arranging food on plates. We have these testosterone-blasted
:15:35. > :15:47.
:15:47. > :15:54.chefs who really have an idea this is like a competition. I think they
:15:54. > :15:58.Because they have decided Asia is where we will look, they use so
:15:58. > :16:04.much by essentially that they will burn the insides out of the
:16:04. > :16:08.latter's -- they use so much chilly. They are overdoing it. We need new
:16:08. > :16:11.ones and subtlety, the way the Asians always use it. We are like
:16:12. > :16:16.kids in a lollipop shop and suddenly we have to have everything
:16:16. > :16:20.and do everything and beat everything. And I hope they all go
:16:20. > :16:25.away and become hairdressers and dressmakers and whatever else they
:16:25. > :16:35.would like to do and we go back to having some good old-fashioned
:16:35. > :16:38.
:16:38. > :16:44.News Sir in Queensland, Australia. I first came here -- Noosa or, in
:16:44. > :16:48.Queensland Australia. I came here when I was 19 years old and
:16:48. > :16:53.backpacking nd always stayed in my mind how tropical it was, but I
:16:53. > :16:57.can't recognise it now. Now it is really sophisticated. There are
:16:57. > :17:01.dress shops everywhere and great restaurants and cafes and bars. I
:17:01. > :17:07.thought I recognised this pub, but one thing I do remember is this
:17:07. > :17:12.unforgettable beach. You know the Australian expression, no worries?
:17:12. > :17:18.How could you have any worries sitting up your wasted warm-water,
:17:18. > :17:23.fishing for Why eating and drinking ice-cold beer? -- Whiting. It might
:17:23. > :17:30.look odd coming out of the sea, but it is so hot on the beach but I had
:17:30. > :17:33.a panel before Rice started. But this dish you have to do. It is my
:17:33. > :17:39.idea of beaches in Queensland. You could cook it in your garden at
:17:39. > :17:43.home. Sauteed squid with a salad and Thai dressing. I have toned
:17:44. > :17:48.down all the Thai flavours so it will fit in with the Pacific Rim
:17:48. > :17:58.cooking, as they call it. First of all, into the pan does plenty of
:17:58. > :18:01.
:18:01. > :18:07.Now a good pinch of cayenne pepper. Then some squid. I have already
:18:07. > :18:12.prepared it, cutting it up and I have cut little diamond patterns so
:18:12. > :18:17.it will tenderise. I will saute this for about two minutes. I'll
:18:17. > :18:21.take it off the heat and leave it to cool down and now I will make
:18:21. > :18:26.the bit that really counts in the salad, the roasted rice. He gives
:18:26. > :18:31.the salad a lovely crunch. Stir that over for about two minutes.
:18:31. > :18:36.Into this mortar, give that a good grounding. You have to get that
:18:36. > :18:41.lovely, crunchy, roasted rice flavour. Now to make the salad. I
:18:42. > :18:47.have cut up some lovely lettuce and picked off some mint, coriander and
:18:47. > :18:51.thinly shredded spring onions. Look at that salad. Just lovely. I put a
:18:51. > :18:55.big double handful of this on this beautiful plate and now the squid,
:18:55. > :19:00.which has called down, and I arranged that neatly and tidily
:19:00. > :19:05.over the top. Now the quickest, simply stressing you have seen.
:19:05. > :19:14.First of all a bit of lemon grass and red chilly. A little bit of
:19:14. > :19:22.sugar. Plenty of fish sauce and the same amount of water. Just stare at
:19:22. > :19:27.around. Straight on to the salad. Look at that. OK, finally, the last
:19:28. > :19:32.and the best thing is the roasted rice. Right over the top of the
:19:32. > :19:37.dressing. Look at that. Don't you think you want to eat that? I can
:19:37. > :19:40.tell you, if you that, and I may have said before, but you would
:19:40. > :19:49.think him the words of that terrible cliche, you have died and
:19:49. > :19:57.gone to heaven. But I promise you tease -- 80s that good. -- beat
:19:57. > :20:02.That beach. You know the expression, life is a beach, that is the beach
:20:02. > :20:08.I think about when I hear it. And I think about people like Sally, who
:20:08. > :20:12.have to be on that beach, beautiful, lovely, blond Australian girls.
:20:12. > :20:19.They typically male view, but their zest for the outdoors is so
:20:20. > :20:24.infectious. -- a typically male view. What would life be if he
:20:24. > :20:29.could not fish? You said it. I guess on a day like this, who cares
:20:29. > :20:32.if we have a fish, the whole families being here. This is the
:20:32. > :20:39.sort of day the Queensland is famous for, I think. Sally's on TV
:20:39. > :20:42.in Queensland, and than -- and she is so good on TV I felt clumsy.
:20:42. > :20:47.have been down to the beach and collected some of these leaves,
:20:47. > :20:53.they are a little leaf that bureaux around all the beaches of Australia.
:20:53. > :20:57.-- grows around. We are going to use them for a slight smoking
:20:57. > :21:07.effect on the fish and use it as a bed to wrest the fish on. What we
:21:07. > :21:10.will do is pop it into the bottom fish to lie on. We didn't get a
:21:11. > :21:15.fish when we went fishing, but I went down to the fish stall and
:21:15. > :21:20.picked up this little baby Squire which is the name we give to a
:21:20. > :21:23.small snapper. Inside his belly is some lemon and lime slices. Enough
:21:23. > :21:29.labours in the rest of the dish that we don't need to season the
:21:29. > :21:34.fish. -- enough flavours. Just wants a more leaves over to put him
:21:34. > :21:40.to bed. A few slices of lemon grass stalks also which will infuse it
:21:40. > :21:44.with a bit more flavour. On with the lead. Squishes tail down, and
:21:44. > :21:49.he will start smoking for about five minutes. I have got some
:21:49. > :21:55.garlic here. Nice big chunks. I haven't cut it up too small. The
:21:55. > :21:59.same with some shallots and will caramelise the ingredients, taking
:21:59. > :22:07.a couple of minutes. Not nice and Brown, but a bit more cooks than
:22:07. > :22:11.softened. By making a bush tomato sauce. It is an indigenous plant.
:22:11. > :22:18.They are also called Desert raisins and they are like sultanas. The
:22:18. > :22:22.Sabin reconstituted. They taste like sun-dried tomatoes and almost
:22:22. > :22:27.slyly coconut tea. That is good bush tucker. It is my little bush
:22:27. > :22:33.tucker in greed and it -- ingredient to show the English
:22:33. > :22:38.fellows. And put those in the the heap of cherry tomatoes. The bush
:22:38. > :22:42.tomatoes are just roughly chopped, and some kaffir lime leaves, which
:22:42. > :22:46.gives some edged to the tomato sauce. Now we have the fish with a
:22:46. > :22:51.bit of smoke in their and it will be quite a lot when they take the
:22:51. > :22:58.lid off. We pour in a little bit of water, and can you smell that? A
:22:58. > :23:03.bit of the lemon coming from the lemon grass. It smells a little bit
:23:03. > :23:07.like Billy tea. Yes, we are talking real bush tucker. Now we finish the
:23:07. > :23:11.cooking process by steaming fish for another six minutes for one
:23:11. > :23:16.that size. The chutney is nicely cooked down, so to finish it off, a
:23:16. > :23:21.teaspoon of sugar and a good big squeeze of fresh lime or lemon
:23:21. > :23:29.juice. Just the balance of sweet and sour. And there we have our
:23:29. > :23:33.little snapper. It is nicely cooked right down to the bones. So with
:23:33. > :23:39.our smoky bush tomato chutney, we have a bit of an Australian feed
:23:39. > :23:49.wheat. Are you nervous? It is a moment of truth. That is all right.
:23:49. > :23:55.It is very nice. It is really good. That's fantastic. I am going to
:23:55. > :24:01.take this back. The pesto is really good. I was a bit worried it would
:24:01. > :24:11.be too smoky, but is not. You do not want too much smoke in there.
:24:11. > :24:16.
:24:16. > :24:20.This is great. He's eating my foot! They certainly got on well. I do
:24:20. > :24:22.not know who was more smitten. The Australians love their seafood and
:24:22. > :24:27.barbecues but they are responsible for one of the all-time favourite
:24:27. > :24:32.desserts, the pavlova or, or are they? Some say the Australians
:24:32. > :24:36.invented it and some say New Zealand did, but both say it is
:24:36. > :24:41.their classic trademark dish, but I would like to go the way of the New
:24:41. > :24:44.Zealanders, sorry to upset the Australians. I thought it was
:24:44. > :24:48.invented in Wellington, New Zealand, by a chef who made it for Anna
:24:48. > :24:53.Pavlova, the famous ballerina back in the 1920s. However, the
:24:53. > :24:59.Australians think it is theirs. It doesn't make any difference because
:24:59. > :25:04.neither of them are good at the rugby. What about peach Melba? That
:25:04. > :25:12.was made for Dame Nellie Melba. She was an Australian? So they can have
:25:12. > :25:17.peach Melba. They claim it, but I think it was invented at the Savoy.
:25:17. > :25:23.I think it is silly the people who invented these dishes. Custard tart
:25:23. > :25:27.was named after a girl called Vera from Stockport. Whenever you are
:25:27. > :25:31.making meringue, these are frozen egg whites, were the making fresh
:25:31. > :25:35.or frozen, it doesn't matter. The process of making it is pretty
:25:35. > :25:41.straightforward. A standard recipe. It is always double the amount of
:25:41. > :25:49.egg white to sugar. The way to get a sticky meringue in the middle is
:25:49. > :25:55.by adding least two ingredients now make it stick in the middle.
:25:55. > :26:00.That is how you get it. I like the sticky bit with the cream. That is
:26:00. > :26:03.what you're going to have. But like the Australians and New Zealanders,
:26:03. > :26:09.we are going to use passion-fruit, and we will put raspberries through
:26:09. > :26:17.it, but initially it would be passion fruit. We are going to mix
:26:17. > :26:21.it all in. You have just recently done a series Mountain, fantastic
:26:21. > :26:26.show, but the one programme I remember was the three men in a
:26:26. > :26:30.boat, which are doing again. Yes, we are doing three men in another
:26:30. > :26:37.boat. In my boat, in fact. He was a terrible mistake, as you can
:26:37. > :26:42.imagine. The trouble is, those boys, I am quite a laddish person but I
:26:42. > :26:47.don't want to be the daddy. They make me into the daddy. This wasn't
:26:47. > :26:51.in a little boat. This is in a proper big boat. It is sort of 45
:26:51. > :26:55.feet. There is no room in underneath. It looks lovely outside
:26:56. > :26:59.and if you go below it is the size of a London taxi, so instead of
:26:59. > :27:05.rolling up the river, we won the other way, round the corner of Kent
:27:05. > :27:13.and out to sea and then round to the Solent. And Rory and dar had to
:27:13. > :27:18.learn how to sail. Interesting? they put themselves into it. -- yes.
:27:18. > :27:22.You can see the meringue, the machine will go down a gear but it
:27:22. > :27:27.will kick down India even more when I add the sugar. When I was at
:27:27. > :27:31.college, you do it by a third, a third, and then the remaining third
:27:31. > :27:37.at the end the by now. But if you throw it in now you can hear the
:27:37. > :27:41.machine. It starts to firm up of it. Once you have the meringue in their
:27:41. > :27:51.it kicks down a gear, throw in the cornflour and the white wine
:27:51. > :27:51.
:27:51. > :27:55.vinegar. Switch the machine off and you have your meringue. Nice, firm
:27:55. > :28:00.meringue. To make a pavlova you can buy it will add that the problem is
:28:00. > :28:04.most people pipe it out and they have around piping bag from when
:28:04. > :28:09.they got married as a wedding gift and they don't use it and it looks
:28:09. > :28:17.like something with it has left behind in a park. But this is a
:28:17. > :28:21.really good tip -- something a whippet has left behind the park.
:28:21. > :28:26.Because meringue is really light and most people have fan ovens, it
:28:26. > :28:31.stops the meringue from blowing around the oven, so it sticks.
:28:31. > :28:36.is like a sort of blue. You make the pavlova like that, no need for
:28:36. > :28:43.a piping bag. Just go round to the centre so you can fit in your fruit
:28:43. > :28:47.and cream. I have set the oven at 275, about 130 centigrade, and cook
:28:47. > :28:51.it for about 20 minutes and then switch the other not, leave it
:28:51. > :28:56.until it cools down. And you have your Pablo over, which I have here.
:28:56. > :29:01.It should be lovely and sticky in the middle -- you have your pavlova.
:29:01. > :29:05.Then we can grab the double cream, and get some passion fruit and
:29:05. > :29:12.Row's race. Make sure you buy passion fruit with a wrinkly skin,
:29:12. > :29:15.because that means it is juicy. There are different kinds of
:29:15. > :29:20.passion fruit. I went to Brazil a long time ago and may have these
:29:20. > :29:24.lovely different varieties. Loads of different types. These are the
:29:24. > :29:33.standard ones that you can buy anywhere nowadays. What are you up
:29:33. > :29:39.to at the moment? I have got... Because of Mountain I am now going
:29:39. > :29:45.around trying to force my memoirs of climbing mountains on the paying
:29:45. > :29:51.public. I have written a book about the whole experience, which gives
:29:51. > :29:56.some of the behind-the-scenes experience. It is interesting book.
:29:56. > :30:01.You said if you do a second series you might do a cookery book.
:30:01. > :30:06.only food they gave me was some of that stuff is the stuff in a
:30:06. > :30:12.plastic bag, and I was worried about eating that mountain food. We
:30:12. > :30:17.have that sort of boil-in-the-bag staff, and I was really nervous and
:30:17. > :30:23.I thought it sounded a mild problem with stew, but we cooked it up and
:30:23. > :30:28.I thought it was delicious. But I'd any brought one with me. I just got
:30:28. > :30:32.a taste for this stuff and I really thought it was fantastic. Obviously,
:30:32. > :30:35.survival food has improved now. You can peer out. The problem is you
:30:35. > :30:45.would be dying in the cold, waiting to be rescued and you would eat all
:30:45. > :30:54.
:30:54. > :31:04.the food up in one day instead of the top. Take a good wedge and
:31:04. > :31:04.
:31:04. > :31:12.serve it like this at the table. Fantastic. Following the portion
:31:12. > :31:22.that you cooked before. You can have that. That's what we call a
:31:22. > :31:28.
:31:28. > :31:38.petit four in Yorkshire! Good? Fantastic. The passion fruit really
:31:38. > :31:39.
:31:39. > :31:47.makes the difference. Gives it a Duck, peaches and pasta may not
:31:47. > :31:50.sound the obvious combination but in the hands of thee owe ran --
:31:50. > :31:54.Theo Ran tkl and you end up with something special. Great to have
:31:54. > :31:58.you back on the show. One thing I love about your food simplicity.
:31:58. > :32:08.The ingredients speak for themselves. What are we cooking?
:32:08. > :32:09.
:32:09. > :32:14.Duck leg and I am going to brace that down with -- braize that down.
:32:14. > :32:24.The peach melts in and cinnamon and you break the meat off the duck leg
:32:24. > :32:26.
:32:26. > :32:30.and that's the basis of the sauce. Pappardelle pasta. Ribbons. For a
:32:30. > :32:37.kilo of that it's 20 egg yolks, so it's pretty rich. You made this?
:32:37. > :32:43.Yeah. Do the Italians make their own pasta? Come on. I think there
:32:43. > :32:53.is a lot of people buy pasta. Tkpwu to a supermarket in Italy and it's
:32:53. > :33:09.
:33:09. > :33:18.extraordinary. A whole whole aeul want colour on the duck. We are
:33:18. > :33:27.going to slow cook. These are English duck legs? Yeah, ducklings.
:33:27. > :33:31.Nice bit of colour on there. I am also doing pancetta. Smoked
:33:31. > :33:39.pancetta, that's going to give a nice - just wash my hands - that
:33:39. > :33:45.will give a smoky taste and with the peach and cinnamon should go
:33:45. > :33:55.really well. You can buy that that diced up now. Cow use bake -- you
:33:55. > :33:56.
:33:56. > :34:00.could use bacon, pancetta is drier. Slicing here you have the onions
:34:00. > :34:04.and celery. We are going to keep that fat from the duck, which is
:34:04. > :34:09.going to cook everything together. Is this traditionally Italian?
:34:09. > :34:14.Everything you normally cook, you give us a store wreu about where --
:34:14. > :34:18.you give us a story about where it comes from. I had a dish in a
:34:18. > :34:23.restaurant which was duck and inside they put peach inside.
:34:23. > :34:29.nicked the recipe! Basically, that's what recipes are for. I
:34:29. > :34:39.thought it was nice to try this with pasta and add cinnamon, cream
:34:39. > :34:42.
:34:42. > :34:49.at the end and it really worked. I really liked it. And also this
:34:49. > :34:55.recipe is in your new book. Funny that! What's the book about? What
:34:55. > :35:00.do you think? Spanish ingredients! How to make pasta in Spain, no,
:35:00. > :35:04.it's... Travel around Scotland. What is it about? Pasta. All about
:35:04. > :35:11.pasta. Some really, really simple recipes. A lot of the recipes are
:35:11. > :35:16.the take it takes to cook the pasta, you can make the sauce. Apart from
:35:16. > :35:26.this one. Explain what's happening. We are going to add celery and
:35:26. > :35:30.
:35:30. > :35:37.onion. Want to sit the duck on top and let the onion sweat. Cinnamon
:35:37. > :35:42.in, this is the magic ingredients, peaches. Difficult to get hold of
:35:42. > :35:47.now, aren't they? It's a little bit early. You tend to get the first
:35:47. > :35:53.peaches from Sicily this time of year, the white peach. What's nice
:35:53. > :36:02.about it, it melts into the sauce. You don't notice it. It blends in
:36:02. > :36:12.with the smoky pancetta. Peel these and chop them up, and in with the
:36:12. > :36:15.
:36:15. > :36:23.duck. It's not uncommon to do fruit and duck. I suppose you could do
:36:23. > :36:30.this with figures. Figures -- figs would be nice. That would be the
:36:30. > :36:39.pasta cook book two. Or maybe in yours. You have taken the skins off
:36:39. > :36:44.and fresh inside. I will pop the pasta in. White wine in there.
:36:44. > :36:48.you are cooking pasta, do you put - some people put oil in the water.
:36:48. > :36:56.Plenty of water, most important thing plenty of water and salt.
:36:56. > :37:00.That's it. That's it. I put white wine in there. Blow out the flames.
:37:00. > :37:06.Seal it. Watch your fingers, it's going to be very hot. Use a towel.
:37:06. > :37:13.Pop this in the oven. You want all that lovely juice in there to cook
:37:13. > :37:17.that duck. Cook it for about an hour and a half to two hours. About
:37:17. > :37:21.300 degrees. That's the duck cooked. All the fat has come out. We will
:37:21. > :37:26.drain some of the excess in here which you are going to make lovely
:37:26. > :37:31.potatoes with later I am sure. Lovely for me. Take the legs out.
:37:31. > :37:37.That's the basis of the sauce. The sauce is kind of there. Take the
:37:37. > :37:43.cinnamon stick out. Turn the heat up. Reduce that slightly. Get the
:37:43. > :37:48.duck and skin off, rip the skin off. You don't really need to use it,
:37:48. > :37:56.even though the skin is always the best bit. This would be good with
:37:56. > :38:06.leftover duck. You could use any part of duck. You can buy two duck
:38:06. > :38:07.
:38:07. > :38:13.legs, and there's plenty for four people. It's important the duck is
:38:13. > :38:20.cooked. It just breaks off really - it's tender. They can't believe
:38:20. > :38:26.they're having duck for breakfast! Chop that duck up. Parmesan.
:38:26. > :38:31.Parmesan to go with it. That sauce reducing. That will be the pasta. I
:38:31. > :38:41.blame you for that. You put too much pasta in, that was the problem.
:38:41. > :38:41.
:38:41. > :38:46.Here we go! Just two and a half minutes. You want it al dente.
:38:46. > :38:52.Break the duck up. Add cream, not too much because we use some of the
:38:52. > :39:02.pasta water to bring it back. doesn't split. It It shouldn't. Put
:39:02. > :39:10.
:39:10. > :39:14.the duck in. Add some of the pasta water. A lot of people drain the
:39:14. > :39:19.pasta into the sink, all that steam overcooks the pasta, it's really
:39:19. > :39:23.good to take the pasta directly from the pan. Finish off cooking in
:39:23. > :39:28.the pan. Let it cook there for a minute or so, so all the sauce
:39:28. > :39:31.absorbs the pasta. Pasta on its own is very subtle, hasn't a massive
:39:31. > :39:38.amount of flavour. It's the sauce that needs to absorb into the pasta
:39:38. > :39:41.to give it that characteristic. lot of recipes say there is an
:39:41. > :39:46.importance you use the right pasta with the right sauce. Absolutely.
:39:46. > :39:51.The point about the sauce is it's got to hold on to the pasta. The
:39:51. > :39:56.wrong shaped pasta or type it won't stick together. Parmesan. It's like
:39:57. > :40:06.when you have penne and it has ridges on it, it holds the sauce.
:40:07. > :40:10.
:40:10. > :40:20.Seasoning in there. Very nice. Ready when you are. So the sauce
:40:20. > :40:22.
:40:22. > :40:26.absorbs in with the pasta. Looks good to me. The peach just goes
:40:26. > :40:32.down into the sauce. It's not as swaoelt as you -- sweet as you
:40:32. > :40:39.think it is. Pop the duck on top. Parmesan, please, Sir. Remind us
:40:39. > :40:49.what it is. Pappardelle, slow cooked duck and peach. I told you
:40:49. > :40:55.
:40:55. > :41:00.Lovely. Delicious. There you go. Thank you very much. Dive in. Tell
:41:00. > :41:06.us what you think of that one. Great way to use leftover duck.
:41:06. > :41:14.Yeah, you could use duck wings, any bit. Just rip that meat off.
:41:14. > :41:20.Opinion? Fantastic. Lovely. idea of ripping it up and slow
:41:20. > :41:26.cooking it make it is easier. you taste the peach? Fantastic,
:41:26. > :41:29.beautiful. If you can make sure you get hold
:41:30. > :41:35.of white peaches for that, they make all the difference. Now
:41:35. > :41:45.superSunday baking ideas from Lorraine Pascale, and while you
:41:45. > :41:49.
:41:49. > :41:54.watch this I am going to get Hello. Hi, Lorraine. All right?
:41:54. > :41:59.Good, you? Good, thanks. 20 prawns today, please. Certainly. The fish
:41:59. > :42:04.looks great. I bake so much of this fish, lovely piece of trout with
:42:04. > :42:14.almonds, cod with parsley sauce or lovely sea bass with chilli and
:42:14. > :42:33.
:42:33. > :42:43.coriander. Thank you, see you soon. Right, I am going to get on with
:42:43. > :42:45.
:42:45. > :42:55.making these these prawns. Get the ingredients. Whisky, soft brown
:42:55. > :42:56.
:42:57. > :43:01.sugar and chilli. Perfect. OK. This glaze, it's super scrummy. I need
:43:01. > :43:06.180 grams of soft, light brown sugar. It's a wonderful caramelly
:43:06. > :43:16.taste, so it's much nicer than caster sugar for this. Now the
:43:16. > :43:16.
:43:16. > :43:20.whisky. 90ml of that and the zest of a lime. I love limes. I think
:43:20. > :43:23.they're such a nicer flavour to lemons.
:43:24. > :43:29.I know they're a completely different fruit when often when a
:43:29. > :43:33.recipe calls for lemons, I will just use limes. Just do it really
:43:33. > :43:40.slowly like that. You see people furiously rubbing, but if you do
:43:40. > :43:48.that you get this pith, which is bitter. I can really smell the lime
:43:48. > :43:55.releasing the flavour, smells so good. That's one lime zested. Don't
:43:55. > :43:59.forget to scrape the back, these stubborn bits.
:43:59. > :44:05.Move that out of the way, I don't need that until later. Then the
:44:05. > :44:10.juice of two limes. Limes can be quite firm, so if you are having
:44:10. > :44:13.trouble getting the juice out, just squeeze them a bit first, or roll
:44:13. > :44:23.them around, that releases the juice more easily. Cut those in
:44:23. > :44:24.
:44:24. > :44:27.half. This is such an unusual flavour combination, the whisky and
:44:27. > :44:34.lime to eat, but it just works so well.
:44:34. > :44:42.Get that on a low heat. You want to dissolve the sugar first and one
:44:42. > :44:50.that's dissolved whack up the heat and boil for 5-7 minutes. Perfect.
:44:50. > :44:56.Now the chilli. A really big red one here, cut that
:44:56. > :45:00.in half and take the seeds out and slice, finely slice. You want
:45:00. > :45:04.little cubes. It's the chef in me, I like to have all the ingredients
:45:05. > :45:14.out and I can start cooking. I am not good at grabbing things from
:45:15. > :45:15.
:45:15. > :45:25.cupboards mid-way. Now the the -- prawns, got about 20 in here. My
:45:25. > :45:35.fishmonger has kindly deveined them for me. He has kept the tails on,
:45:35. > :45:41.
:45:41. > :45:44.And then a drizzle of oil. You can use vegetable oil, but I am being
:45:44. > :45:48.naughty and using extra virgin olive oil. I know people say you
:45:48. > :45:56.should not cook with it, but I'm going to. I will put the chillies
:45:56. > :46:01.in. So much prettier with the red ones, beautiful colours. And my
:46:02. > :46:07.blaze is lovely and ready. You can tell because if you take it on a
:46:07. > :46:15.spoon, see how it copes the spoon nicely. It is not as thick as honey
:46:15. > :46:19.but it is thicker than it was. Now this is ready I'll pop the lime
:46:19. > :46:24.zest dinner. The reason I put the zest in that now, is that if I put
:46:24. > :46:28.it in wallets boiling, he gets a little bit better. -- while it is
:46:28. > :46:35.boiling. The inspiration comes from my English background and working
:46:35. > :46:41.in Australia. In Australia they use lots of lines and beautiful seafood.
:46:41. > :46:48.-- lots of limes. The smell is amazing. The whisky, the
:46:48. > :46:51.caramelised brown sugar, absolutely beautiful. Now the prawns. I will
:46:51. > :46:55.pour a bit of the glaze on, and I will say half of it for later
:46:55. > :47:01.because some of it will evaporate in the oven, so I can use that to
:47:01. > :47:11.dip the prawns into later. They will go into the oven for between
:47:11. > :47:19.
:47:19. > :47:23.five and eight minutes at 200 Look at those. I am hit by this
:47:24. > :47:30.wonderful smell of chillies. They have gone that lovely, deep pink. A
:47:30. > :47:40.simple salad, a baguette, extra Glais, just perfect. It is really
:47:40. > :47:51.
:47:51. > :47:55.In baking there are basic ingredients and there are flavour
:47:55. > :48:01.enhancers, like lines. I used it in the whisky prawns and I will use it
:48:01. > :48:04.in sweet baking as well. It was hard to make good -- make a list of
:48:04. > :48:10.all my favourite flavour enhancers but I managed to whittle it down to
:48:10. > :48:14.my favourite three. First, Marsala wine. This is a dessert wine from
:48:14. > :48:19.Cicely and I like to add it to softly whipped cream or mascarpone
:48:19. > :48:23.fillings and gives a real depth of flavour. It is also a fantastic to
:48:23. > :48:28.poach fruit in like apples, pears and blackberries, which I have used
:48:28. > :48:32.in a pavlova. Then means, which I love. It is not really a
:48:32. > :48:37.traditional heard in baking but I sprinkle it over sweet and savoury
:48:37. > :48:43.tarts and it is delicious infused in the sugar syrup I brush over
:48:43. > :48:52.case to make the extra noise. You get a subtle hint. And Fenella, the
:48:52. > :48:57.pastry chef's secret weapon. -- Villa -- vanilla. I mostly used
:48:57. > :49:07.vanilla pods and the trick is to buy them in bulk and keep them in
:49:07. > :49:21.
:49:21. > :49:28.an airtight container. So that is Right, the British have deserts
:49:28. > :49:33.like spotted dick, apple crumble and try for, and the French have
:49:33. > :49:37.deserts like chocolate mousse and crept Cizek. Their pedigrees
:49:37. > :49:41.undisputed, but there is one tricky customer that causes a little bit
:49:41. > :49:46.of a fracas between the French and the British and that is the creme
:49:47. > :49:49.brulee. The British say they invented it, someone was making a
:49:49. > :49:54.custard in the kitchen and they forgot to put sugar in the custard
:49:54. > :49:58.so they put it on top, said the French said it was theirs. Creme
:49:58. > :50:04.brulee is ours because we wrote about in some book in the 17th
:50:04. > :50:09.century. But we like to call it burnt cream. Who invented it? Who
:50:09. > :50:16.knows? But one thing we know is that it is brilliant for making for
:50:16. > :50:25.entertaining. It is quick, it is easy and it's delicious. I have got
:50:25. > :50:28.68 yolks and I will add 60 grams off -- of light brown sugar. I love
:50:28. > :50:34.using a light brown sugar rather than caster sugar because it has a
:50:34. > :50:38.much nicer, caramel flavour. Now I get my whisk and it needs to be
:50:38. > :50:44.nice and stiff. It won't go really fluffy as if it was white sugar,
:50:44. > :50:49.but it will thicken. I am not looking for volume. It is not going
:50:49. > :50:54.to whisk up like a meringue. It will just go a bit more bubbly. I
:50:54. > :50:59.have got my cream here which I have a infuse overnight with ginger and
:50:59. > :51:04.vanilla. This is how I made it. I put 450 millilitres of whipping
:51:04. > :51:08.cream into a pan with 100 grams of mascarpone and the seeds of 1
:51:08. > :51:12.vanilla pod. Then I hated it until it was almost oily and remove the
:51:12. > :51:17.pan from the heat. Ben Knight added at 10 centimetre long piece of
:51:17. > :51:22.ginger which had been peeled and finely grated -- then that I added.
:51:22. > :51:28.Now I will start adding the cream. Keep whisking it gently. It needs
:51:28. > :51:37.to be all incorporated. If you find that your ball starts moving around,
:51:37. > :51:41.I'd just like to get a tea towel, folded up and pop the ball on top.
:51:41. > :51:45.-- put the dish on top. It's not giving any more. Some people like
:51:45. > :51:50.to take out the bits of ginger, but I love to leave the Mint,
:51:50. > :51:54.especially if you have a very fine a greater. -- leave them in. This
:51:54. > :52:00.needs to go into the dishes now. The easiest way to do this is to
:52:00. > :52:08.take the bold and pour it into a jug. Then it is much easier to put
:52:08. > :52:18.into the dishes. Just fill them up almost all the way. This lovely
:52:18. > :52:23.
:52:23. > :52:33.creamy mixture. These are going to Right, those are done. I will put
:52:33. > :52:48.
:52:48. > :52:55.these in the oven for 30 minutes at I will pour this into the team. I'm
:52:55. > :52:59.using a tin with quite high sides. Pour it so it comes halfway up the
:52:59. > :53:09.sides of the dishes and this will make it sure that the creme brulee
:53:09. > :53:15.
:53:15. > :53:21.cut lovely and evilly -- evenly. When they are cooked, get them out
:53:21. > :53:31.to cool and make sure they are in the fridge released an hour. -- for
:53:31. > :53:35.
:53:35. > :53:44.The reason these went in the fridge is because they get this lovely
:53:44. > :53:48.skin over the top, which is good for the next bit. I am just going
:53:48. > :53:58.to sprinkle over some caster sugar, just evenly over the top, not too
:53:58. > :54:04.
:54:04. > :54:09.thick. And then use your finger to Here comes the fun part. I have got
:54:09. > :54:16.a blowtorch. You can use the Grail, but is not nearly as fun. -- you
:54:16. > :54:25.can use a grill. Turn on the gas and very gently, over the sugar. Be
:54:25. > :54:30.patient. And gradually it just starts to bubble. Now it is
:54:30. > :54:34.colouring. See that? Gorgeous. This is such a good dessert for when
:54:34. > :54:40.friends come round because you can do it ahead of time and just finish
:54:40. > :54:48.it off when they arrive. And if it starts to smoke, don't worry, all
:54:48. > :54:58.will be well, it will go out, it will be fine. Just a little bit
:54:58. > :55:12.
:55:12. > :55:19.there. The stubborn bit. I will try Yes, creme brulee. The absolute
:55:19. > :55:29.best part, of course, is that. So satisfying. And, of course be
:55:29. > :55:34.
:55:34. > :55:42.I've got a baker's house and of equipment, things that I cannot
:55:42. > :55:47.Pagan Amum - a baker's dozen of equipment. I also have that list of
:55:47. > :55:51.things in stock. Strong white bread flour. Because I like to add the
:55:51. > :55:56.raising agent myself, plain flour, not self-raising. Then unsalted
:55:56. > :56:00.butter. I like to add the salt so I know exactly how much is going in,
:56:00. > :56:05.and fresh eggs, free range all organic. Then sold, and a pinch
:56:06. > :56:09.really adds flavour. Baking powder to make things rise and fast action
:56:10. > :56:15.dried yeast for breads and Peter dough. Then, in this week corner,
:56:15. > :56:19.caster sugar, icing sugar and honey. -- the sweet corner. Then, extra-
:56:19. > :56:24.virgin olive oil for finishing dishes and cooking with. And
:56:24. > :56:34.finally, vanilla pods and baking parchment. That is the basic kit. A
:56:34. > :56:36.
:56:36. > :56:40.Sometimes when I have some time on my hands and I feel like making
:56:40. > :56:45.bread, I love to make big fat salt and pepper bread sticks. They are
:56:45. > :56:51.so good with dips and a beautiful glass of wine. 450 grams of strong,
:56:51. > :56:55.white bread flour. And one packet of fast action dried yeast. I
:56:55. > :57:04.always like to use fast action East because it is so hard to get fresh
:57:04. > :57:10.yeast. -- fast action yeast. 1 1/2 teaspoons of salt, just regular
:57:10. > :57:16.table salt is fine. And you need 250 ml of water. Just enough to
:57:16. > :57:23.make a nice, soft, sticky dough. I always say that for bread, the
:57:23. > :57:27.wetter the better, and you'll get a lovely rise. Then just bring it
:57:27. > :57:34.together a little bit. This is the simplest recipe, really. So simple,
:57:34. > :57:38.so quick to put together. On to the mixer, and you will need a dough
:57:38. > :57:48.hook, and you needed for about five minutes. If you are doing it by
:57:48. > :57:58.
:57:58. > :58:02.So the dough is ready now. People often say, had y'know it has been
:58:02. > :58:07.mixed enough? I always tested by folding the bread back on itself
:58:07. > :58:11.see get a tight top and you get a flowered finger and you gently push
:58:11. > :58:19.it in and the dough will spring back. And now you know it is mixed
:58:19. > :58:26.enough. The DoH needs to be divided into 12. Cut the dough in half then
:58:26. > :58:30.take that and divided into six. Say you have 12 balls. You can be
:58:30. > :58:36.really precise if you wanted and weigh each one so that everyone is
:58:36. > :58:43.the same size. If you did that they would weigh about 60 grams each. So
:58:43. > :58:48.just take one ball in your hand and roll it into a nice circle and then
:58:48. > :58:53.gently roll it like that. Spread the thing is that so you will get a
:58:53. > :58:59.nice, even bread stick shape. -- spread your fingers out. Then on to
:58:59. > :59:05.the baking tray. And I also like to do a twisted version. You slice
:59:05. > :59:10.down the bread stick and wrap the two strands over each other. Easy.
:59:10. > :59:15.Repeat with the rest of the dope spacing them four centimetres apart.
:59:16. > :59:20.-- the rest of the Dome. Sprays and clingfilm with or York so it will
:59:20. > :59:23.not stick to the bread. Cover the bread sticks loosely but make sure
:59:23. > :59:30.it is airtight. Then leave them in a warm place for 30 minutes or
:59:30. > :59:36.until the bread sticks have almost doubled in size. These have risen
:59:36. > :59:43.beautifully. I am going to brush them with some olive oil which will
:59:43. > :59:53.help the salt-and-pepper stick-on. Just in a line down the centre.
:59:53. > :59:55.
:59:55. > :00:04.This is actually extra-virgin olive I have got some sea salt, just
:00:04. > :00:14.sprinkle that on top. And then some pepper. Rather embarrassingly large
:00:14. > :00:14.
:00:15. > :00:21.Peppermill. A Christmas gift, so I Now these go into the oven. 200
:00:21. > :00:31.degrees, for about 20-25 minutes or until they're lovely and firm and
:00:31. > :00:50.
:00:50. > :01:00.There you are. Red wine, dips and bread sticks, this is the
:01:00. > :01:00.
:01:00. > :01:03.bebeginnings of a very chilled We are not cooking live today,
:01:03. > :01:07.instead we are showing highlights from the Saturday Kitchen recipe
:01:07. > :01:15.archives. Still to come on today's Best Bites: It's father versus son
:01:15. > :01:19.in the omelette challenge. There's no one better at cooking
:01:19. > :01:24.great Sunday dishes than Sophie Grigson. That really is all there
:01:24. > :01:29.is to it. Stir fried lamb recipe with sweet potatoes and green beans
:01:29. > :01:34.would make a simple yet stunning lunch. Neil Morrissey faces food
:01:34. > :01:43.Heaven or hell. Will he end up with beef bourguignon with mashed
:01:43. > :01:53.potatoes or have to try skid potato cake -- squid potato cake? Before
:01:53. > :01:54.
:01:54. > :02:00.that here is Bryn Williams. Good to have you on the show. What are you
:02:00. > :02:03.cooking for stphus. Pan-fried organic chicken with wild mushrooms,
:02:04. > :02:09.new potatoes and wild garlic. are going to get on to the wild
:02:09. > :02:17.garlic, I want to talk about that. The chicken first. Organic chicken,
:02:17. > :02:26.keep the skin on because there's flavour there. Season. Corn-fed
:02:26. > :02:28.man? Organic. Chicken is becoming expensive now. Now there's more
:02:29. > :02:34.better chickens to get hold of in Britain now. This is definitely one
:02:34. > :02:41.of them. I saw one roasted chicken the other day for �28. Didn't buy
:02:41. > :02:45.it, but �28. Chicken in there. lot of money. Olive oil. Going to
:02:45. > :02:52.brown the skin and get it crispy, there is a lot of flavour in the
:02:52. > :03:02.skin and get it crisped up. keeps the chicken breast moist.
:03:02. > :03:04.
:03:04. > :03:09.chicken and on onions are really good. Cut these in half and glaze
:03:09. > :03:15.these in the same pan. You are using baby onions and not shallots.
:03:15. > :03:21.These will take about eight or nine minutes to cook, we are going to
:03:21. > :03:25.cook flesh side down. Dust them with sugar, helps to caramelise and
:03:25. > :03:32.bring the natural sugar out. You could use shallots if you wanted,
:03:33. > :03:40.but this is a dish we do often. of the dishes - the dish you cooked
:03:40. > :03:44.for the Queen, the fish course, an unusual combination. Turbot and
:03:44. > :03:50.oxtail. People seem to like it. We sell tonnes of it. It's a classic
:03:50. > :03:55.combination. It's a meaty dish, if you like meat. Some people don't
:03:55. > :04:04.like fish, but turbot and oxtail is fantastic. Colour that off and
:04:04. > :04:13.stick this in the oven. It will need about ten minutes, it's thick
:04:13. > :04:23.that one. Wild mushrooms. Coming to the end of the season. You could
:04:23. > :04:41.
:04:41. > :04:49.that would be good. Finely chopped. In with the mushrooms and season
:04:49. > :04:58.them up. Little bit of pepper. This is the wild garlic. A lot of people
:04:58. > :05:01.don't realise, even though it's a garlic leave... -- leaf. You have
:05:01. > :05:07.to go and find. You can buy it, like we do in restaurants, but if
:05:07. > :05:15.you know where it grows, as you say, it's free food. I know one place in
:05:15. > :05:21.Yorkshire that's got it, which I get mine from, my dad sends it down.
:05:21. > :05:25.It is fantastic. Do you tell people? I never, it's like the
:05:25. > :05:31.mushrooms, you don't tell where it is. It's one of these herbs, as you
:05:31. > :05:36.are driving along by the side of the road, you will get this strong
:05:36. > :05:40.smell. As a kid growing newspaper Wales, when I first came to London
:05:40. > :05:46.we started using wild garlic, I thought I know that smell. I
:05:46. > :05:52.realised what it was, in the fields in Wales, we used to play around
:05:52. > :06:01.wild garlic. It has the white flowers as well. Chop these very
:06:01. > :06:10.thin. It's also good in salads. People think it's really strong.
:06:10. > :06:17.You have to cook it. Oh, thank you, Sir. A stinky bunch of garlic, so
:06:17. > :06:23.romantic! It's really mild. You can taste it. It's great just chopped
:06:23. > :06:29.up in salads and stuff. Superb. Chopped shallots. Mushrooms,
:06:29. > :06:39.garlics, shallots. Butter in as well. Just to moisten it up. Once
:06:39. > :06:41.
:06:41. > :06:47.everything is cooked down, a touch of stock into the pan, just to...
:06:47. > :06:51.Never wash mushrooms. You need to get a really hot pan. So the water
:06:51. > :06:55.evaporates, doesn't sweat or boil. Double cream in. Just a little to
:06:56. > :07:01.bind everything together. Take it off the heat. If you are going to
:07:01. > :07:07.cook with this, it's like sorrel. Put it in at the last minute,
:07:07. > :07:15.because it will turn a shade of black colour after a while. Drain
:07:15. > :07:19.the potatoes. Plain new potatoes, which are coming up to the Jersey
:07:19. > :07:22.Royal season, which will be superb. I am a big fan of trying to use all
:07:22. > :07:28.the ingredients in season. No point trying to use things when they're
:07:28. > :07:38.not in season. Wild garlic now is in season. I will take the chicken
:07:38. > :07:41.
:07:41. > :07:47.out. This is very hot. Tell us a little about the restaurant, I have
:07:47. > :07:53.been there, it's intimate. It's a small place, we only have 60 seats.
:07:53. > :07:58.It's like your nan or mum's house. Which house are you going to then!
:07:58. > :08:08.Put the mushrooms down. It's a great little place. Very Very
:08:08. > :08:10.
:08:10. > :08:20.intimate, romantic. It has a great name. Win we -- when we took it
:08:20. > :08:21.
:08:21. > :08:30.over we kept the name. This will be selling tonight. You better get
:08:30. > :08:38.more chicken ordered. A few new potatoes on the outside. Then baby
:08:38. > :08:42.onions that we roasted at the same time. The sugar gives that lovely
:08:42. > :08:46.caramel. Fantastic the colour on that. When you cook it with the
:08:46. > :08:55.chicken as well, you get the flavour, all the juices go into the
:08:55. > :09:05.onion. Pan-fried chicken, wild mushrooms and wild garlic. He is a
:09:05. > :09:13.
:09:13. > :09:18.Lovely. Lisa, we are back on to safary now. -- savoury. We have to
:09:18. > :09:26.go to sweet next. I am not going to make the mistake of having a small
:09:26. > :09:31.mouthful like last time. The onions cook in a small amount of time, the
:09:31. > :09:40.sugar helps brick out the natural - - bring out the natural juices. The
:09:40. > :09:44.wild garlic goes really well. wild garlic is... We do red mullet
:09:44. > :09:49.and salad, it's a great flavour. You can do it with fish as well.
:09:50. > :09:57.It's not too overpowering. Delicious. Really nice. Nothing too
:09:57. > :10:03.overpowering, all complements each other deliciously.
:10:03. > :10:08.Now the omelette challenge is tough enough even when you are a three-
:10:08. > :10:13.starred Michelin chef, but when you have to cook against your own dad
:10:13. > :10:19.who happened to cook the book on eggs, this is a challenge. Let's
:10:19. > :10:27.see how they got on. Three-egg omelette. Alain, who
:10:27. > :10:32.would you like to beat on the board? My dad. 28.4 seconds.
:10:32. > :10:42.Respectable time. Let's put the clocks on the screen. Three-egg
:10:42. > :10:46.
:10:46. > :10:56.omelette. You know the story. I am saying nothing. I am just
:10:56. > :11:08.
:11:08. > :11:12.watching. Look at the concentration!
:11:12. > :11:22.Amazing. Right, I get to have a taste of this. That was the time I
:11:22. > :11:22.
:11:23. > :11:32.should have asked for a pay rice. - - rise. I missed out.
:11:33. > :11:33.
:11:33. > :11:41.Did you season yours? Yes, I did. Still good.
:11:41. > :11:51.He was not even there. What do you say, 45 seconds? Do you think you
:11:51. > :11:58.
:11:58. > :12:05.beat your dad? No, I need a few years practice. 26.68. It all
:12:05. > :12:15.depends, whether I accept that as an omelette. There was a shell. Did
:12:15. > :12:18.
:12:18. > :12:23.you see that, James? You did it - look at him, Mr Confidence! 23.92.
:12:23. > :12:27.But you are not going on, because it's not an omelette, chef. Only
:12:27. > :12:33.joking! There's no way I am going to say that. For a second I thought
:12:33. > :12:39.you were a bad boy. There you go, chef. Take that one back home.
:12:39. > :12:44.Fantastic. Six Michelin stars between them. Brilliant stuff.
:12:44. > :12:49.From two of the greatest restaurant chefs, to someone who cooks some of
:12:49. > :12:59.the tastiest home cooking, Sophie Grigson. Here is why, with a simple
:12:59. > :13:07.
:13:07. > :13:14.ingredients. What are we cooking? Stir-fried sweet potatoes with lamb,
:13:14. > :13:18.and with that we have black bean sauce, cess ame oil -- Sesame oil,
:13:18. > :13:22.green beans, chilli, garlic and ginger. I am going to start by
:13:22. > :13:27.cooking the lamb. I would really like if you could start preparing
:13:27. > :13:32.some of the ingredients. I have a couple of knives out, you don't
:13:32. > :13:41.like these ones. The ginger and garlic finely chopped and the
:13:41. > :13:45.chilli cut in to long, thin shreds. I love this dish, sweet potatoes,
:13:46. > :13:53.you tend to think of bake, what do you do with sweet potatoes?
:13:53. > :14:00.sometimes make ice-cream with sweet potatoes. I do like a lemon
:14:00. > :14:05.meringue pie with it, which is delicious. Like pumpkin. Any ideas
:14:05. > :14:12.with sweet potato? I like it as a soup, with parmesan or something
:14:12. > :14:20.like that. Delicious. I am going to smoke out the studio here. You need
:14:20. > :14:30.a high heat. You want to get the lamb cooked very quickly. Just to
:14:30. > :14:35.get rid of that translucence. You can use most cuts, it's a tender
:14:35. > :14:39.meat. You are using chump. But you could use leg of lamb steak or
:14:39. > :14:45.something? Absolutely. Perfect. Neck fillet, what do you think?
:14:45. > :14:51.Would be nice. You have to trim it, make sure it's a nice neck fillet.
:14:51. > :14:59.Or get your butcher to do that and he makes sure it is. Let me remove
:14:59. > :15:04.these. I have taken the seeds out of the chilli. Chopping this in
:15:04. > :15:11.decent-sized chunks. I love having a slave in the kitchen! You peel
:15:11. > :15:15.that and I will chop it. I will use a knife. I hate using knives, I
:15:15. > :15:21.will get you to do that and you are a chef. Chef are good at things
:15:21. > :15:31.like that. You are good at other things as well. Cheers! Tell us
:15:31. > :15:34.
:15:34. > :15:38.about sweet potato. You are a big written a book about vegetables. I
:15:38. > :15:42.love sweet potatoes, but so much of the time I'd bake them, and they
:15:42. > :15:46.are great, and we had one of them for supper last night that there is
:15:46. > :15:52.so much more you can do with them. When I was writing my book and
:15:52. > :15:55.doing my research on sweet potato I discovered you can eat it raw.
:15:55. > :16:05.Although we call it a potato it is not related to the potato at all.
:16:05. > :16:06.
:16:06. > :16:09.It is very good raw, in silence at - silence, grated. Stir-frying
:16:09. > :16:15.sweet potato has become my favourite way. You see, he is a
:16:15. > :16:20.chef, I'm a cook. Seconds to do it and I'm taking hours. I will just
:16:20. > :16:26.gently took along here. So, thinly sliced. You have done it
:16:26. > :16:29.beautifully, I've done it OK. will slice the other bid.
:16:29. > :16:34.probably have enough there. A bit of oil in the pan. The pan needs to
:16:34. > :16:37.be really hot. How are you doing with your other bits? You haven't
:16:38. > :16:46.done the garlic yet. What is the point of having a share in the
:16:47. > :16:51.kitchen? They go, it done! Don't chop my fingers are for bruise them
:16:51. > :16:59.because I wouldn't like that very much. They are very violent people,
:16:59. > :17:05.chefs. We are soft. Yes, I've heard about you shouting at people. Do
:17:05. > :17:10.not shout at people? The thing about stir-frying chilly is you get
:17:10. > :17:13.all of these fumes, so I might start coughing. You used a
:17:13. > :17:20.different or oil, and a lot of people is they put cesser may or
:17:20. > :17:26.oil in woks. -- sesame oil. I see recipe royals -- book saying that,
:17:26. > :17:29.and it is such a mistake. It should go in at the end. If you put in a
:17:29. > :17:37.really hot wok, you will lose all of the taste you will even Bernie.
:17:37. > :17:45.The thing that irks me, one of the many things, in supermarkets is.
:17:45. > :17:50.Put another handful in. You see stir-fry oil and they are flavoured
:17:50. > :17:57.oils, and I think how crazy is that, you buy a whole bottle, and every
:17:57. > :18:02.stir-fry you do will taste the same. Vegetable oil, groundnut oil, what?
:18:02. > :18:07.Anything neutral. Vegetable oil, ground up, they are fine for stir-
:18:07. > :18:13.fried is to add flavour to it. though it does go dry, dinner add
:18:13. > :18:16.more oil. Put a touch of watering. It cooks the vegetable as well.
:18:16. > :18:21.would probably do the vegetables for a bit longer home but we have
:18:21. > :18:26.so much for coming up on the show that I will get going. You have got
:18:26. > :18:36.a couple of minutes. I will slow down there. We could just sit and
:18:36. > :18:51.
:18:51. > :18:56.I'm really excited about that. Is it aimed at kids? No, just anyone.
:18:56. > :19:00.I am also involved about the first ever Children's Cookery food
:19:00. > :19:05.festival which is happening in the summer in Oxfordshire. I am hoping
:19:05. > :19:11.I might persuade you to come down. She didn't do this in rehearsal.
:19:11. > :19:16.She waited so we went live. It is so important to get children
:19:16. > :19:20.interested in food. We hear so much about obesity, she says as she
:19:20. > :19:26.holds her stomach in, but if we get children involve an understanding
:19:26. > :19:32.food while they are young. Did you get a low of food from watching
:19:32. > :19:39.your father? He s, and watching -- yes, and watching him in the
:19:39. > :19:42.kitchen. Sesame oil in there. The black bean sauce I put in his
:19:42. > :19:49.already salty so I have not added any seasoning. And that really is
:19:49. > :19:54.all there is to it. Very, quick and easy. A delicious combination. Lamb,
:19:54. > :19:58.that meaty flavour, and that lovely savoury flavour is wonderful with
:19:58. > :20:01.the sweetness of the potatoes and green beans. The great thing about
:20:01. > :20:07.my is the vegetables or have their vitamins him. A wonderful way to
:20:07. > :20:17.cook vegetables. It is stir-fried sweet potato with lamb and green
:20:17. > :20:19.
:20:19. > :20:23.beans. So if you, you are a star. Ronnie, I don't know that Lamb at
:20:23. > :20:33.10 o'clock in the morning. Dive into that. Will damage on bread and
:20:33. > :20:34.
:20:34. > :20:37.make a little sandwich. -- we ought I will just try a little morsel.
:20:37. > :20:47.The exciting thing about cooking with chillies is you do not know
:20:47. > :20:47.
:20:47. > :20:52.how strong it is. This lamb was what? Chump. Very lovely. Very nice.
:20:52. > :20:57.I don't know anything about sweet potatoes at all. There are two
:20:57. > :21:07.kinds, the orange ones, and the white fleshed ones. It comes back
:21:07. > :21:12.Neil Morrissey is a man who loves his food, so he would be devastated
:21:12. > :21:17.to faces to hell, wouldn't he? Let's see what happened. -- faced
:21:17. > :21:23.his food hell. It is time to find out whether Neil will be facing
:21:23. > :21:28.food heaven or food health. What have these decided? First off, Food
:21:28. > :21:36.Heaven could be this lovely beef transformed into beef bourguignon
:21:36. > :21:42.with a Michelin star mash, alternatively could be sold card.
:21:42. > :21:50.Fish cakes with Tommaso and Cherie so -- salt cod. What do you think
:21:50. > :22:00.these last have decided? I know there are a couple of fish lovers.
:22:00. > :22:05.
:22:05. > :22:09.Beef bourguignon, I would go straight, it. I know you like the
:22:09. > :22:13.bit of the animal that does the most of work. We have some rump
:22:13. > :22:18.steak. A fantastic cut of meat. If you can make those beans up and
:22:18. > :22:22.chop the onions. I will cut these into decent sized pieces, that sort
:22:22. > :22:26.of size of chance. When you are cooking stews there is nothing
:22:26. > :22:30.worse, I would rather get three pieces like that than a load of
:22:30. > :22:40.little pieces. You get this lovely rum stake here. A hot pan on the
:22:40. > :22:44.
:22:44. > :22:47.stove, a little bit of oil. Olive give it a quick mix. That is enough
:22:47. > :22:52.and we will Fridays. This is the most important thing whenever you
:22:52. > :23:00.do eschew. Particularly with beef bourguignon. This classic dish from
:23:00. > :23:06.Burgundy. You have to colour the meat. Doesn't the flower help to
:23:06. > :23:10.thicken it later on? It does. Had he been on MasterChef or something?
:23:10. > :23:18.That is the secret. A or quickly wash my hands and no change this
:23:18. > :23:23.knife. We have some pancetta or, and it crisps up nicely. We will
:23:23. > :23:28.cut it into decent-sized chunks. Again this is the thing with this
:23:28. > :23:36.sort of stew. Decent sized pieces. At the same time we have lots of
:23:36. > :23:41.onions. Classically and this is very much the kind of dishes we
:23:41. > :23:46.used to be at college. The great French chef said it contained
:23:46. > :23:51.onions are not a lot else. He was a great philosopher that the farmer
:23:51. > :23:57.does most of the work. We seal off the beat to get some nice colour.
:23:57. > :24:02.And this has got lots of onions, so if you can dice that up. Different
:24:02. > :24:11.types of onions as well. I will take the beans. Runner beans and
:24:11. > :24:14.French beans. I know you are passionate with gardening as well.
:24:14. > :24:22.Runner beans are fantastic if you grow your own. I don't know why
:24:22. > :24:27.people don't use any more. Right, in their we will put the pancetta.
:24:27. > :24:35.It is a really rustic dish. Big chunks of meat. But like I said,
:24:35. > :24:45.going back to the recipe, it is predominantly, beef, bacon and lots
:24:45. > :24:46.
:24:46. > :24:53.of onion. Three ways. Two of sliced white onions. They going. They
:24:53. > :24:58.chopped shallot. -- they go Ian. They eat chopped shallot. Jason,
:24:58. > :25:04.you are going to give us a masterclass on making mashed potato.
:25:04. > :25:09.This is right out of the textbook, because what is the percentage.
:25:09. > :25:17.When you have got your potato cooked, one kilo, one kilo worth of
:25:17. > :25:22.fat. Help me! So basically just bought a disgusting amount of
:25:22. > :25:32.butter in. Why don't you just licked the butter? Well, you put it
:25:32. > :25:32.
:25:32. > :25:42.through, and then the butter and cream. These are the shallots and
:25:42. > :25:46.
:25:46. > :25:51.onions and we will take the beef. onions we seal in the pan, so you
:25:51. > :25:57.collarbones. 30 minutes before the end of the cooking, then you add
:25:57. > :26:02.the onions. We will leave those to one side. Meanwhile we add brandy
:26:02. > :26:11.and we do this as well. This is cooking, or school. A little bit of
:26:11. > :26:19.stock. Beef stock and a bottle of Burgundy. And the idea is now that
:26:19. > :26:23.we gently stew this, leaving the lead on with a bouquet garni, some
:26:23. > :26:28.bay leaf, thyme and parsley, and we gently cook this for two and a half
:26:28. > :26:36.hours. You can braise it then in the oven, and we have one here.
:26:36. > :26:45.Check out that. Look at the cream and butter. That is proper. That is
:26:45. > :26:51.absolutely proper. All the women will be thinking, Oh my God!
:26:51. > :26:55.Meanwhile we have the mashed potato, and you can mix that together. I
:26:55. > :26:59.have got my mixture here which is the beef bourguignon. This thing
:27:00. > :27:06.about stews and stuff like that, along the cooking, the better it is,
:27:06. > :27:12.like your lamb shanks. Is there a limit on how long? I think they get
:27:12. > :27:22.better if you leave them and cut them again. -- cook them again. How
:27:22. > :27:28.
:27:28. > :27:38.are we doing, Jason question OK. them on, they are healthy. A little
:27:38. > :27:40.
:27:40. > :27:43.bit of rabbit food. Over here, look at that. Bring that over there.
:27:44. > :27:52.Take the bouquet garni out. The sheets that she will ever forgive
:27:52. > :27:59.me. And then, proper match, look at that. It is like melted butter.
:27:59. > :28:05.6456 calories! Dive into that. get a nice ambulance home later.
:28:05. > :28:10.if that is your heaven. certainly looks pretty heavenly.
:28:10. > :28:20.What do you think of the match? will try some of it. Heart attack
:28:20. > :28:26.
:28:26. > :28:29.much. Well, what a fantastic show. That is all we have time for on
:28:29. > :28:33.today's Saturday Kitchen Best Bites. Join me for the same next week,
:28:33. > :28:38.same time, for more tart recipes from the archives. All of the
:28:38. > :28:42.studio recipes from today are on the website. There are thousands of
:28:42. > :28:49.great dishes on there as well. Get stuck in and get cooking. Dishes