Episode 35

0:00:00 > 0:00:03Good morning. It's time to whet your appetites with 90 minutes

0:00:03 > 0:00:07of mouth-watering food in today's Saturday Kitchen Best Bites.

0:00:28 > 0:00:29Welcome to the show.

0:00:29 > 0:00:32We've been rummaging around our catalogue of brilliant recipes

0:00:32 > 0:00:35and pulled out these Saturday Kitchen gems just for you.

0:00:35 > 0:00:39A tasty time, Penang beef curry for Spice Girl Mel B.

0:00:39 > 0:00:41Sylvena Rowe's take on eastern Mediterranean food

0:00:41 > 0:00:43never fails to impress.

0:00:43 > 0:00:46This butter is so fragrant, so delicious.

0:00:46 > 0:00:50These langoustines with orange saffron butter are simply stunning.

0:00:50 > 0:00:53It was a special moment when the world's best chef,

0:00:53 > 0:00:56Thomas Keller, made a flying visit to the Saturday Kitchen studios.

0:00:56 > 0:00:59The roast chicken and waffles he made were just as tasty

0:00:59 > 0:01:01as they looked.

0:01:01 > 0:01:05Actress Angela Griffin faced her food heaven or food hell.

0:01:05 > 0:01:07There was a classic lobster Thermidor and Caesar salad ready

0:01:07 > 0:01:11for food heaven or a honey-glazed mackerel with an avocado salad

0:01:11 > 0:01:12for food hell.

0:01:12 > 0:01:15Find out what she gets at the end of the show.

0:01:15 > 0:01:17But first, here's Folkestone's finest,

0:01:17 > 0:01:21Mark Sargent, with an unusual take on a British picnic favourite.

0:01:21 > 0:01:22And on the menu is...

0:01:22 > 0:01:25Mackerel pasty which we're going to do as a little special.

0:01:25 > 0:01:27Run through it. You've got mackerel, a bit of sausage.

0:01:27 > 0:01:29Mackerel which we'll butterfly and open up.

0:01:29 > 0:01:32You're going to do a little bit of puff pastry.

0:01:32 > 0:01:35We're going to make a nice herby sausage stuffing.

0:01:35 > 0:01:40Sausage and fish are slightly strange but it does go very well with mackerel.

0:01:40 > 0:01:42Things like chorizo and things like that go very, very well...

0:01:42 > 0:01:45- Brilliantly. - ..particularly with mackerel.

0:01:45 > 0:01:46Lovely, pickled cucumber,

0:01:46 > 0:01:49some watercress to give it some pepperiness.

0:01:49 > 0:01:51A very summery dish, this.

0:01:51 > 0:01:53Good to share, I think, because it's a big portion.

0:01:53 > 0:01:55So, this is quite a good way...

0:01:55 > 0:01:58Obviously your fishmonger will happily do this for you.

0:01:58 > 0:02:01I just wanted to show you how to do it.

0:02:01 > 0:02:04Mackerel is very good because it's quite easy to pin bone.

0:02:04 > 0:02:07We used to make people practice on mackerel before they got

0:02:07 > 0:02:09into sea bass really

0:02:09 > 0:02:12because it's not quite as expensive.

0:02:12 > 0:02:14We'll just take out the centre bone here

0:02:14 > 0:02:18but the idea of doing this as a butterfly is we want the thing whole.

0:02:18 > 0:02:21Yeah. I'll put that in the fridge because it's quite warm in here.

0:02:21 > 0:02:25As you know, you need to work with puff pastry really cold.

0:02:25 > 0:02:26It melts.

0:02:26 > 0:02:28If you could just take this...

0:02:28 > 0:02:31Sausage meat is ideal but as we've got a sausage,

0:02:31 > 0:02:34take it out of the skin and season it with extra salt and pepper.

0:02:34 > 0:02:37You want quite a basic sort of sausage,

0:02:37 > 0:02:41nothing with too many flavourings because that's why we add them.

0:02:41 > 0:02:43Then you add some nice tarragon.

0:02:43 > 0:02:46Tarragon is a lovely herb. It's quite aniseedy.

0:02:46 > 0:02:47It goes brilliantly with fish.

0:02:47 > 0:02:48That and parsley.

0:02:48 > 0:02:50And some parsley, yeah.

0:02:50 > 0:02:54We've taken the backbone out, opened it up, removed a few of these ribs.

0:02:54 > 0:02:57They come off easily.

0:02:57 > 0:03:00- Take that soft belly out.- Right.

0:03:00 > 0:03:05We're very lucky at Rock Salt because we're hanging over the harbour

0:03:05 > 0:03:08and the fish gets landed next to the restaurant.

0:03:08 > 0:03:09Literally it's that close.

0:03:09 > 0:03:12The boats come underneath the hangover and they land

0:03:12 > 0:03:16and the other day, they landed a 25 kilo turbot.

0:03:16 > 0:03:19It's absolutely sensational.

0:03:19 > 0:03:22That must be great to have such a variety on your doorstep.

0:03:22 > 0:03:24For a chef, it's incredible.

0:03:24 > 0:03:27I've never been able to fully appreciate that before

0:03:27 > 0:03:30because living in London, and working in London for the last 20 years

0:03:30 > 0:03:34has been fantastic but actually to be on the doorstep where

0:03:34 > 0:03:37the produce is brought in, and we're surrounded by incredible farms,

0:03:37 > 0:03:41suppliers, great cheeses etc.

0:03:41 > 0:03:43It's all great.

0:03:43 > 0:03:45We're just going to take these pin bones out.

0:03:45 > 0:03:48It's a little bit soft, this mackerel, because of the heat. There you go.

0:03:48 > 0:03:52That's the thing about mackerel, you've got to have it as fresh as a daisy.

0:03:52 > 0:03:55- Yeah, definitely. - Oily fish degrades really quickly.

0:03:55 > 0:03:58Really quickly and you want to get them in and basically cook them

0:03:58 > 0:04:01which is what we'll be doing.

0:04:01 > 0:04:03I've got that now, butterflied open.

0:04:03 > 0:04:05The backbone's out, the pin bones are out.

0:04:05 > 0:04:08I will carry on doing that.

0:04:08 > 0:04:11I'm going to mix this through and put this through the middle.

0:04:11 > 0:04:13Can you use any white fish?

0:04:13 > 0:04:17Not really because white fish has a higher water content

0:04:17 > 0:04:19and it becomes more flaky.

0:04:19 > 0:04:24When you cut into this, it'll fall apart which is why we use mackerel.

0:04:25 > 0:04:26Put that through.

0:04:27 > 0:04:29The idea from this, James,

0:04:29 > 0:04:31is I started thinking about how to do something different

0:04:31 > 0:04:36to a stargazy pie, when you've got the head and the tail poking out.

0:04:36 > 0:04:40And then I took it a couple of stages further.

0:04:40 > 0:04:43First time I did it, I had the head poking out as well

0:04:43 > 0:04:46and it was too much. It looked a bit odd to be honest.

0:04:46 > 0:04:49Right, now we're going to make the pie.

0:04:49 > 0:04:51Good-quality puff pastry.

0:04:51 > 0:04:54It's good because you can buy all butter puff pastry nowadays.

0:04:54 > 0:04:56It used to be made with margarine.

0:04:56 > 0:05:00I was worried when I came in because I know you're a stickler

0:05:00 > 0:05:02for making your own pastry and stuff.

0:05:02 > 0:05:06I think you can see we've got quite enough to do, James.

0:05:06 > 0:05:08- I would still have made my own. - Yeah, yeah, yeah.

0:05:08 > 0:05:10This is your own brand anyway.

0:05:10 > 0:05:12THEY LAUGH

0:05:12 > 0:05:15So we'll just... I always like to season my pastry which sounds odd

0:05:15 > 0:05:18but we've got the fish, all of that seasoning...

0:05:18 > 0:05:20You don't need to do that if you make your own.

0:05:20 > 0:05:23THEY LAUGH

0:05:24 > 0:05:28- There you go.- Crimp that up with a little bit of flour.

0:05:28 > 0:05:32If you had the time, you could just make this like a proper pasty,

0:05:32 > 0:05:36crimp it and everything but I'm going to keep quite simple for now.

0:05:36 > 0:05:39Trim off the access here.

0:05:39 > 0:05:40If you could just...

0:05:40 > 0:05:43- We are fussy so don't...- Yeah.

0:05:43 > 0:05:48Don't... Yeah! Don't make it too simple.

0:05:48 > 0:05:50Don't put me under so much pressure.

0:05:50 > 0:05:53Right, so... I'll put this on to here

0:05:53 > 0:05:56so you can see that kind of pasty shape now.

0:05:56 > 0:05:59As it puffs open, as the sausage meat inside cooks,

0:05:59 > 0:06:02it's going to split open slightly but don't worry about that

0:06:02 > 0:06:04because you're protecting all of that flavour

0:06:04 > 0:06:06and the moisture of the fish inside as well.

0:06:06 > 0:06:08This is really, although wonderful to eat,

0:06:08 > 0:06:11to protect as well the mackerel and the sausage meat.

0:06:11 > 0:06:12A good egg glaze.

0:06:12 > 0:06:14You can decorate it if you like.

0:06:14 > 0:06:17Again, a cross between a beef Wellington

0:06:17 > 0:06:19and a stargazy pie, really.

0:06:20 > 0:06:24- We'll get that into the oven now. - How long would that go in for?

0:06:24 > 0:06:27You need a nice, hot oven, 220 to start with, to set it.

0:06:27 > 0:06:29And then you need to turn it down to about 200

0:06:29 > 0:06:33and once the pastry's cooked, you know the filling is cooked.

0:06:33 > 0:06:35That would be about 25 to 30 minutes.

0:06:37 > 0:06:41I've got one in here which you can see the pastry just slightly open.

0:06:41 > 0:06:44Is that one portion or two there, James? I don't know.

0:06:44 > 0:06:46It depends where you live, mate.

0:06:47 > 0:06:51- So this is, the thought behind this was pasty pickle.- Pasty pickle.

0:06:51 > 0:06:55You have a little bit of the old brown pickle...

0:06:55 > 0:06:58Well, I do when I have a pasty, so I kind of wanted...

0:06:58 > 0:07:00That's a very rich dish

0:07:00 > 0:07:04so the idea is to get a good bit of acidity in here.

0:07:04 > 0:07:06You've got the pepperiness of the watercress

0:07:06 > 0:07:08which is what you're doing now.

0:07:08 > 0:07:12And then we slice these cucumbers which you've deseeded.

0:07:12 > 0:07:14A little touch of salt.

0:07:14 > 0:07:18Salt immediately starts bringing out the moisture and then sugar

0:07:18 > 0:07:19for a touch of sweetness

0:07:19 > 0:07:22because then we're going to add some cider vinegar.

0:07:22 > 0:07:24Obviously, being back in Kent, which I'm loving,

0:07:24 > 0:07:27we've got fantastic orchards.

0:07:27 > 0:07:28We're very well known for cider

0:07:28 > 0:07:31so we make this amazing cider vinegar as well.

0:07:31 > 0:07:34Literally, as soon as that salt, sugar and cider vinegar

0:07:34 > 0:07:38hits the cucumber, it starts drawing out moisture, so in an ideal world,

0:07:38 > 0:07:41you can leave that for 20 to 30 minutes

0:07:41 > 0:07:43but it's fine to use straight away.

0:07:43 > 0:07:47Then, to give it more earthiness and extra colour,

0:07:47 > 0:07:50we add some picked flat-leaf parsley.

0:07:50 > 0:07:53We've got parsley running through the mackerel, some tarragon as well.

0:07:53 > 0:07:56So lovely flavours all matching up.

0:07:56 > 0:07:58This is lemon and olive oil.

0:07:58 > 0:08:01Lemon and olive oil, a very straightforward dressing.

0:08:01 > 0:08:03You need a little bit of sharpness from the lemon juice

0:08:03 > 0:08:07and olive oil, because as you know, watercress is very peppery

0:08:07 > 0:08:09unbelievably healthy.

0:08:09 > 0:08:10Thank you.

0:08:10 > 0:08:14- We're almost ready to put this together.- They're nodding over there.

0:08:14 > 0:08:15Ready, yeah?

0:08:15 > 0:08:18That's going to give you bags of energy, if you eat that.

0:08:18 > 0:08:20I love mackerel as a fish.

0:08:20 > 0:08:22I love mackerel as a fish.

0:08:22 > 0:08:25I just hope you haven't messed it up though, that's the thing -

0:08:25 > 0:08:27with the sausage.

0:08:27 > 0:08:30Going on his last three performances on here..!

0:08:30 > 0:08:33I think you'll be impressed.

0:08:33 > 0:08:35That's nice. Taste a little bit of that.

0:08:35 > 0:08:38It's got the right amount of acidity in there.

0:08:42 > 0:08:44- A little watercress salad.- Yeah.

0:08:44 > 0:08:47Nice to put a bit of grain mustard dressing through there

0:08:47 > 0:08:49but we've kept it simple.

0:08:49 > 0:08:53- Normally we make this a touch smaller or do it to share.- To share?

0:08:55 > 0:08:56Pop that on the board.

0:08:56 > 0:09:00I want to get it inside to show you really the kind of...

0:09:00 > 0:09:04Just quite carefully inside, to show you the sausage meat.

0:09:06 > 0:09:08And the fish.

0:09:08 > 0:09:11As you see, there's quite a bit of moisture coming out there. See that?

0:09:11 > 0:09:13Looks pretty good, doesn't it?

0:09:13 > 0:09:16- Stop messing around, get it on the plate!- Sorry, running out of time.

0:09:16 > 0:09:19Put that on there.

0:09:19 > 0:09:22James, that's my mackerel pasty with pickled cucumber

0:09:22 > 0:09:24and watercress salad.

0:09:24 > 0:09:26Coming to Folkestone.

0:09:31 > 0:09:34Looks fantastic. Go on then, take it over.

0:09:34 > 0:09:36I'm after your job.

0:09:36 > 0:09:40- Now, Colin.- Thank you, sir. - Sit down there.

0:09:40 > 0:09:44- What do you reckon to that one? - Well, it's big.

0:09:44 > 0:09:46- Put it that way.- Dive into that.

0:09:46 > 0:09:49It's nice and warm. You could have that cold, I suppose.

0:09:49 > 0:09:50Absolutely, yeah.

0:09:50 > 0:09:54And to be honest with you, I tried doing it with sardines as well

0:09:54 > 0:09:56but I found the flesh was just too soft with the sardines.

0:09:56 > 0:09:58You need small to medium mackerel.

0:09:58 > 0:10:00I suppose things like that is not best

0:10:00 > 0:10:02straight out of the oven as well.

0:10:02 > 0:10:05Need to let it rest and let the pastry soak up any of the juices.

0:10:05 > 0:10:08- Gold medal?- Happy man?

0:10:08 > 0:10:11You've done well. I'll have a little bit of the cucumber.

0:10:11 > 0:10:13A little bit of pickle.

0:10:13 > 0:10:16Instant pickle. You don't need to cook it or nothing. Nice and simple.

0:10:16 > 0:10:18Mm, mm.

0:10:22 > 0:10:26Coming up, I've got a spicy Thai beef curry for Spice Girl Mel B

0:10:26 > 0:10:28but first, here's Rick Stein.

0:10:29 > 0:10:32Every summer, Padstow has a carnival.

0:10:32 > 0:10:35It's not a main event like May Day, but it's great fun

0:10:35 > 0:10:39and all the villages around Padstow have floats and carnival queens,

0:10:39 > 0:10:43normally pretty nine or ten-year-old girls dressed in ribbons.

0:10:43 > 0:10:47But Padstow's carnival queen this year is George Masters.

0:10:47 > 0:10:50He normally works behind the bar at the London Inn.

0:10:50 > 0:10:52He thinks it's a great honour.

0:10:52 > 0:10:54I love it.

0:10:57 > 0:10:58You're going to be lovely.

0:10:58 > 0:11:00Expect I will.

0:11:00 > 0:11:03They asked me to do a dish for George and a carnival queen.

0:11:03 > 0:11:08What else could I do but these small scallops, which are called queens.

0:11:08 > 0:11:12George likes a bit of spice so I've got this Chinese-flavoured dish

0:11:12 > 0:11:15with just a little bit of spice.

0:11:15 > 0:11:17Tomorrow is another day.

0:11:17 > 0:11:18I never stop but that will be lovely.

0:11:18 > 0:11:21- Now what?- The moustache.

0:11:21 > 0:11:23First some mustard,

0:11:23 > 0:11:27which I got from the hedgerows outside Padstow this morning.

0:11:27 > 0:11:31This is what mustard looks like when it grows out of little pots.

0:11:31 > 0:11:35And this is what cress looks like -

0:11:35 > 0:11:38like what the Chinese call mustard greens,

0:11:38 > 0:11:42an ideal thing to go in the bottom of the shells.

0:11:42 > 0:11:45- OW!- Sorry.- Bloody hell, maid!

0:11:45 > 0:11:51A little bit of oil in the pan, a little bit of ginger and garlic.

0:11:51 > 0:11:55Nothing much more except the final sauce, which is already made up.

0:11:55 > 0:11:57Into the pan go these queens.

0:11:57 > 0:12:01The thing about frying little queens like this

0:12:01 > 0:12:02it concentrates the flavour.

0:12:02 > 0:12:05- Is it gone, maid?- Oh, hell, yeah.

0:12:05 > 0:12:09- It's horrible?- No, quite handsome.

0:12:09 > 0:12:13I just want that slightly sweet, caramelised flavour on the outside,

0:12:13 > 0:12:17but inside they will still be almost, dare I say it, raw.

0:12:17 > 0:12:21- I bet they'll stick me eyes together.- No, they won't.

0:12:21 > 0:12:24- I hope that glue don't glue me eye!- No, it won't!

0:12:24 > 0:12:26Beautiful!

0:12:28 > 0:12:31Put all those mustard greens in the shell.

0:12:31 > 0:12:36You have to have asbestos fingers to do this job.

0:12:36 > 0:12:38There we go.

0:12:40 > 0:12:43- Nice?- Beautiful.- Lovely.

0:12:45 > 0:12:47OK, just a couple in each one.

0:12:50 > 0:12:51OK.

0:12:51 > 0:12:52Oh!

0:12:52 > 0:12:54THEY LAUGH

0:12:54 > 0:12:56The sauce is a mixture of water,

0:12:56 > 0:12:59fish sauce - Thai fish sauce - and oyster sauce.

0:12:59 > 0:13:01In that goes there.

0:13:01 > 0:13:03Just about there.

0:13:04 > 0:13:06Well, there we are.

0:13:06 > 0:13:10Oh, God. I don't know if I like my moustache gone.

0:13:10 > 0:13:13I don't know what the Chinese call that

0:13:13 > 0:13:16but it's got some expression for how that's cut - spring onions.

0:13:16 > 0:13:18And that is it.

0:13:18 > 0:13:21He's on top of the restaurant at the moment looking over the view.

0:13:21 > 0:13:26I'm going to dish these up now, all 12 of them, for me and him.

0:13:26 > 0:13:30- How wonderful!- Thank you for inviting me.- I love your eyelashes!

0:13:30 > 0:13:33- Well...- What have we got here, then?

0:13:33 > 0:13:38It's a bit spicy. I thought you might like something a bit spicy.

0:13:38 > 0:13:43- They're Chinese queens. What do you think about that?- Never had one.

0:13:43 > 0:13:44THEY LAUGH

0:13:44 > 0:13:46WHISTLES AND DRUMS

0:13:46 > 0:13:50The thing is, you might think this is a real joke,

0:13:50 > 0:13:52about George being the carnival queen.

0:13:52 > 0:13:55He's not your archetypal 15-year-old.

0:13:55 > 0:13:59But George's family's been in Padstow since the 1500s

0:13:59 > 0:14:02and this is Padstow, this is serious stuff.

0:14:02 > 0:14:04Mmmm, beautiful.

0:14:04 > 0:14:06I hope I'm not going to be accused

0:14:06 > 0:14:09of having too many spicy dishes in this series.

0:14:09 > 0:14:12But after visits to Australia and the Far East,

0:14:12 > 0:14:17I'm influenced by cooking with chilli, lemon grass, coriander,

0:14:17 > 0:14:21lime juice, ginger and exotic, exciting spices.

0:14:21 > 0:14:23I'm out here. It's a beautiful day.

0:14:23 > 0:14:28And I've got this green Thai curry to make with monkfish and prawns.

0:14:28 > 0:14:33What I'm doing first of all, is I've made a green curry paste.

0:14:33 > 0:14:37You can buy this in almost any supermarket now

0:14:37 > 0:14:39but it's great to make your own, if you've got the chance.

0:14:39 > 0:14:44In that curry is some onion, some garlic,

0:14:44 > 0:14:48lots of coriander, lemon grass, ginger,

0:14:48 > 0:14:51kaffir lime leaves, which you can get everywhere,

0:14:51 > 0:14:54cumin, coriander spice,

0:14:54 > 0:14:57lots of chilli, little bit of salt,

0:14:57 > 0:15:00and this stuff or, in fact, this stuff,

0:15:00 > 0:15:03which I got in a Thai supermarket.

0:15:03 > 0:15:07It's shrimp paste and it's the sort of thing Chalkie rolls in

0:15:07 > 0:15:11when he's out in the fields here at Hawker's Cove.

0:15:11 > 0:15:13Where is he?

0:15:13 > 0:15:20First of all, into a hot pan, I put some of this green curry spice.

0:15:20 > 0:15:22Quite a lot, actually.

0:15:22 > 0:15:28I'm just going to fry it because there's lots of raw onion and raw garlic.

0:15:28 > 0:15:33I'm driving off the moisture. I made it quite wet on purpose,

0:15:33 > 0:15:36but now I want to dry that off,

0:15:36 > 0:15:42concentrate the flavour, and cook the onion and garlic out.

0:15:42 > 0:15:47That's nicely "split" - a word I like - and in goes the liquid.

0:15:47 > 0:15:52First, some water, but then lots and lots of coconut milk,

0:15:52 > 0:15:56which is such a typical flavour of Thai food,

0:15:56 > 0:16:00and lots of lime juice, fresh lime juice.

0:16:00 > 0:16:04And the old kaffir lime leaves, plenty of those.

0:16:04 > 0:16:08Lovely, fresh, citrusy flavour.

0:16:08 > 0:16:10And a good dollop of sugar.

0:16:10 > 0:16:15Let that come to the boil and add some little potatoes -

0:16:15 > 0:16:19just tiny new potatoes from George's farm.

0:16:19 > 0:16:22They're all cut to the same size.

0:16:22 > 0:16:27Give them ten minutes till they're just tender, then I'll add the fish,

0:16:27 > 0:16:31a little bamboo shoot, and that's just about it.

0:16:31 > 0:16:34A little mange-touts in as well.

0:16:34 > 0:16:39This isn't just a fish curry. There's vegetables as well.

0:16:39 > 0:16:46I'm looking for textures - the crunch of the mange-touts, not particularly well-cooked,

0:16:46 > 0:16:48and also these bamboo shoots,

0:16:48 > 0:16:51which, again, are pretty tasteless,

0:16:51 > 0:16:56a bit like tofu and other oriental dishes, BUT it's the texture.

0:16:56 > 0:17:01They take up the flavour of the curry and give a wonderful crunch.

0:17:01 > 0:17:06I've been talking so much I haven't finished slicing this monkfish.

0:17:06 > 0:17:09It's so white and clean-looking.

0:17:09 > 0:17:14I'll leave the monkfish to cook for about a minute and add the prawns.

0:17:14 > 0:17:19These prawns are raw and you can buy them in any supermarket.

0:17:19 > 0:17:24I took the shells and intestinal gut that runs down the middle off.

0:17:24 > 0:17:29I just add those and cook for about half a minute, then we will try it.

0:17:29 > 0:17:34OK, the last two ingredients - some raw chilli,

0:17:34 > 0:17:36which you don't have to put in.

0:17:36 > 0:17:42Finally, some chiffonnade, as we call it in the trade, of basil.

0:17:42 > 0:17:47So we pick a nice prawn here and we try that. Take a bit of mange-touts.

0:17:47 > 0:17:50Just see what I think.

0:17:51 > 0:17:56Julian, the cameraman, is laughing at me now.

0:17:56 > 0:18:03His mother-in-law, Gay, is annoyed by the way I keep saying things are delicious. It's not British.

0:18:03 > 0:18:08A lot of other people feel the same way about TV cooks -

0:18:08 > 0:18:15everything in the garden is green, and the green fish curry is green and wonderful -

0:18:15 > 0:18:17so I'll just say it's not bad.

0:18:21 > 0:18:24There are lots of other Thai curries that you can easily make at home.

0:18:24 > 0:18:27One you may have tried at your local Thai restaurant is a Panang curry.

0:18:27 > 0:18:31It's very simple to make and I'll show you how to make it right now,

0:18:30 > 0:18:33not using chicken or seafood, but beef.

0:18:33 > 0:18:36We've got fillet of beef, but you can use a little bit of sirloin,

0:18:36 > 0:18:38you can use ribeye, even a rump steak like that.

0:18:38 > 0:18:41It's a very quick and simple dish to do.

0:18:41 > 0:18:44- Now, Penang curry, have you ever tried it before?- No, I haven't.

0:18:44 > 0:18:47It's very simple. It's sweeter and milder than most curries,

0:18:47 > 0:18:51but we've got one here - running through the ingredients.

0:18:51 > 0:18:54We've got galangal, shallots, garlic, chilli, kaffir lime leaves.

0:18:54 > 0:18:56This is the shrimp paste -

0:18:56 > 0:18:58- which you don't want to smell because it's horrific.- All right!

0:18:58 > 0:19:01Then, the spices we've got in here - cloves, coriander, paprika,

0:19:01 > 0:19:04cinnamon, cumin, turmeric and nutmeg.

0:19:04 > 0:19:07- Oh, I like all that. - You like all that?- Yeah, it's good.

0:19:07 > 0:19:09Tomato puree, some more fish sauce here, some soy sauce,

0:19:09 > 0:19:12holy basil - this is different to normal basil.

0:19:12 > 0:19:15- Why?- Not because it's been blessed!

0:19:15 > 0:19:16You sure?!

0:19:16 > 0:19:19No, it's different flavouring, different texture to it.

0:19:19 > 0:19:21First thing, we get the galangal,

0:19:21 > 0:19:24which is like a milder ginger really.

0:19:24 > 0:19:26- It is fantastic, this stuff. - It looks like ginger.

0:19:26 > 0:19:29- It looks like ginger but it smells different.- Oh, yeah!

0:19:29 > 0:19:33It's galangal. Sort of Thai, that sort of flavour.

0:19:33 > 0:19:35So, you've just moved to America.

0:19:35 > 0:19:37I've been going backwards and forwards

0:19:37 > 0:19:42and I've been there, on and off, for six years and I love it.

0:19:42 > 0:19:45I mean, you've been travelling... Last year, was hugely successful.

0:19:45 > 0:19:50- The Spice Tour, yeah.- Tell us about that, then.- It was so much fun!

0:19:50 > 0:19:52We like a travelling gypsy family.

0:19:52 > 0:19:55Kids running riot and nappies flying everywhere,

0:19:55 > 0:19:58the whole nine yards! It was brilliant.

0:19:58 > 0:20:00- Did you slip back into it?- Yeah.

0:20:00 > 0:20:03I mean, I'm up on stage with my four best mates so how can you not?

0:20:03 > 0:20:07And I'm the naughty one so I would always do pranks on stage.

0:20:07 > 0:20:10It was a hugely successful show.

0:20:10 > 0:20:12You're in the Guinness Book of Records.

0:20:12 > 0:20:16It was the fastest selling world tour ever. One minute, wasn't it?

0:20:16 > 0:20:18I know, it's crazy. Thanks to all our fans.

0:20:18 > 0:20:21We were, like, "Is anybody going to buy the tickets?"

0:20:21 > 0:20:24We got all our family to dial in! No, it was lovely.

0:20:24 > 0:20:26Talking of dialling in, I got my family to do that

0:20:26 > 0:20:30when I was on Strictly because you did Dancing With The Stars as well.

0:20:30 > 0:20:34I did, yeah. How far did you get? Not that I am competitive.

0:20:34 > 0:20:37- Semi-final.- Me too.- Did you? - Yeah, I got, like, runner up.

0:20:37 > 0:20:39In America, there's only two people in the semi-final.

0:20:39 > 0:20:43- I had four people in my semi-final. - Did you get into it?

0:20:43 > 0:20:46Not particularly. Well, about the third week...

0:20:46 > 0:20:49The first thing everybody said is "We're not going to wear sequins"

0:20:49 > 0:20:54By the third week, Darren Gough decided to wear them and then it was, like, "Bring it on!"

0:20:54 > 0:20:57- You sequined yourself out! - I looked like a bauble to be honest!

0:20:57 > 0:20:59- A Christmas tree! - I did look a bit like that!

0:20:59 > 0:21:02Well, well done for doing that because that's challenging

0:21:02 > 0:21:04and can be really stressful as well.

0:21:04 > 0:21:08- It is but you have to be physically fit.- So what's that, then, now?

0:21:08 > 0:21:13- This is the Thai paste.- Don't burn yourself.- No, I won't this time.

0:21:13 > 0:21:16Right, red curry paste - that's going to go in.

0:21:16 > 0:21:18We've got the chillies and the spices.

0:21:19 > 0:21:22In we go with the coconut milk.

0:21:22 > 0:21:24That's going in as well.

0:21:24 > 0:21:30And we cook out the spices, and it will turn red, you see.

0:21:30 > 0:21:34- You can see it going red. - Let's see, I want to have a look.

0:21:36 > 0:21:39- All right, I believe you. - You're happy with that?!

0:21:39 > 0:21:43It will go slightly redder as well.

0:21:43 > 0:21:48- Thinly slice the beef, yes?- Yeah.

0:21:48 > 0:21:49In Italy, we call them -

0:21:49 > 0:21:51SPEAKS ITALIAN

0:21:51 > 0:21:53"Between a priest and a monk."

0:21:53 > 0:21:57He is confused which one he wants to be so he slices all the meats

0:21:57 > 0:21:58and cooks them.

0:21:58 > 0:22:01- No, I don't understand what he's talking about!- Never mind!

0:22:01 > 0:22:05- I've got no idea what he's talking about!- I don't get it!

0:22:05 > 0:22:11Anyway, moving on the conversation back onto you!

0:22:11 > 0:22:15I mean, TV has become another line of work for you in the US as well.

0:22:15 > 0:22:17- Yeah.- Your own programme?

0:22:17 > 0:22:19Yeah, I have my own TV show called Singing Office

0:22:19 > 0:22:21and I've got another one in the works.

0:22:21 > 0:22:25It's like a Hannah Montana kind of thing for kids.

0:22:25 > 0:22:29- You're not only appearing in it, but producing it as well.- Yeah, yeah.

0:22:29 > 0:22:31It's nice to do a bit of everything.

0:22:31 > 0:22:33My number one thing is that I've always been fit

0:22:33 > 0:22:37and the funny thing is when I had Angel, everyone was going,

0:22:37 > 0:22:38"What's your secret?"

0:22:38 > 0:22:41I'm, like, "I haven't got a secret." I just work out with my mates

0:22:41 > 0:22:43and I eat, somewhat, healthy.

0:22:43 > 0:22:46What about this show in Vegas?

0:22:46 > 0:22:49- Oh, yeah, you've got to come and see it.- Yeah, I will.

0:22:49 > 0:22:51I start that in March until the end of July.

0:22:51 > 0:22:56It's like a burlesque, kind of Broadway, sparkly show.

0:22:56 > 0:23:01You'll like that! We know you like a bit of sparkle.

0:23:01 > 0:23:03- Not too shy to admit it. - What's that you're putting in?

0:23:03 > 0:23:07- Is that my balsamic vinegar? - No, it's not!

0:23:07 > 0:23:11This is a little bit of fish sauce. I could make you smell it...

0:23:11 > 0:23:16- I do apologise, but smell that. - That's really horrendous!

0:23:16 > 0:23:19- I did warn you!- Thanks.

0:23:19 > 0:23:24- It smells great.- Look at that. - Oh, wow!

0:23:24 > 0:23:29- You could, of course, serve it with sticky rice.- It cooks so quick.

0:23:29 > 0:23:32I'm all about cooking it quick like that,

0:23:32 > 0:23:35but you're obviously more professional than I am.

0:23:35 > 0:23:38- You have a restaurant where? - You could do this.

0:23:38 > 0:23:40Well, you haven't seen me on a treadmill, love, you know?

0:23:40 > 0:23:43Are you bad on a treadmill?

0:23:43 > 0:23:47- The word gymnasium just strikes fear into me.- Oh, really?

0:23:47 > 0:23:49- There you go.- OK.

0:23:49 > 0:23:53- It's quite hot and spicy.- Shall I let it cool down? Do I need a knife?

0:23:53 > 0:23:55Let me taste the sauce first.

0:23:55 > 0:23:59- I feel pressure like everyone's watching.- It's hot and spicy.

0:23:59 > 0:24:03- There is, there's two and a half million people watching.- Oh, what?!

0:24:03 > 0:24:07LAUGHTER

0:24:07 > 0:24:09That was close.

0:24:09 > 0:24:11- That's really good. - Yeah? Happy with that?

0:24:11 > 0:24:12Yeah, I like that a lot.

0:24:16 > 0:24:20Now, Silvena Rowe is trying single-handedly to bring

0:24:20 > 0:24:22eastern Mediterranean food bang up-to-date

0:24:22 > 0:24:26and here she is with a stunning recipe from our archive.

0:24:26 > 0:24:28So, what are we cooking, then?

0:24:28 > 0:24:30OK, we have this amazing, gorgeous,

0:24:30 > 0:24:33stunning Dublin Bay prawns or langoustines, like I call them.

0:24:33 > 0:24:37Langoustines, yes. Great Scottish ingredient.

0:24:37 > 0:24:41Fabulous ingredient, yeah. I think it's the best you can get.

0:24:41 > 0:24:46And I'm going to prepare homemade butter with a lot of saffron,

0:24:46 > 0:24:49a little bit of oil from the orange.

0:24:49 > 0:24:52So, we've got orange... This is the butter.

0:24:52 > 0:24:53We've got orange lemon butter.

0:24:53 > 0:24:55Sumac, cumin, garlic, chives

0:24:55 > 0:24:59and the saffron I'm going to soak in the vermouth.

0:24:59 > 0:25:04- I'm going to mix it all together. - And this is...

0:25:04 > 0:25:06Yeah, this is my sweet with a tahini.

0:25:06 > 0:25:11- It's a Mediterranean version of a British mash.- All right, OK.

0:25:11 > 0:25:14- So, we've got lots of cumin there. - A lot of cumin.- Lemon, garlic...

0:25:14 > 0:25:18Yes, more or less, the same theme. With a beautiful British swede.

0:25:18 > 0:25:22OK, there you go. Where do we start, then? Do you want me to grind this?

0:25:22 > 0:25:27Yes, if you grind this with the garlic and chop up my chives as well.

0:25:27 > 0:25:30- Put them in the bowl. - So this is the sumac and the cumin?

0:25:30 > 0:25:34I'm putting the vermouth in the bowl with the saffron,

0:25:34 > 0:25:38and give it a whoosh to make it dissolve.

0:25:38 > 0:25:41Now, exciting news since you were last on.

0:25:41 > 0:25:43Exciting news, where do I start?

0:25:43 > 0:25:46Start with the hair. What's all this about, then?

0:25:46 > 0:25:51It's especially for you! I miss you so much and forget about you...

0:25:51 > 0:25:57My mother said I should have streaks in my hair! You reckon?

0:25:57 > 0:26:00Well, it's a book. My book is called Purple Citrus And Sweet Perfume.

0:26:00 > 0:26:03A book that has been out for ten days.

0:26:03 > 0:26:04It's about the forgotten Mediterranean.

0:26:04 > 0:26:09The allure and appeal of the eastern Mediterranean.

0:26:09 > 0:26:13- So, the hair is for the book. You're like a walking billboard.- Why not?

0:26:13 > 0:26:16So, were putting all the bits and pieces in here.

0:26:16 > 0:26:20This batter is phenomenal. It is so fragrant and delicious.

0:26:20 > 0:26:23You have the cumin, you have the garlic.

0:26:23 > 0:26:28Basically, you have the most amazing sweetness of the vermouth

0:26:28 > 0:26:31- and here, with the saffron, it goes in.- So, let me put that there.

0:26:31 > 0:26:36- So I've ground up these sumac. What is sumac?- Well, sumac is actually something I've cooked here before.

0:26:36 > 0:26:38- It's getting more and more popular now.- I love it.

0:26:38 > 0:26:40It's great with seafood.

0:26:40 > 0:26:43Yes, it's something that comes from the sumac berry.

0:26:43 > 0:26:48It's very zesty and it's something people used to use in mediaeval times

0:26:48 > 0:26:51before lemons were about so it goes really well with fish

0:26:51 > 0:26:53and basically, it's fabulous.

0:26:53 > 0:26:55I love it and I love using it, you know.

0:26:55 > 0:26:59- Here, can you chop up that for me, please?- I can do that, yeah.

0:26:59 > 0:27:03Mix it well. It looks a bit watery at this stage but persevere with it

0:27:03 > 0:27:05and the vermouth will be absorbed by the butter.

0:27:05 > 0:27:09- I'm waiting for the chives. - I'm chopping the chives, love!

0:27:09 > 0:27:13- James Martin actually does the best chopping.- Thank you.

0:27:13 > 0:27:18- I get plenty of practice on the show!- Yes, I know.

0:27:18 > 0:27:21- I'm going to pay you back later, aren't I?- Right, moving on.

0:27:21 > 0:27:23What are we doing?

0:27:23 > 0:27:27Right, what we are doing now is, actually, creating my butter.

0:27:27 > 0:27:30You want me to chop this?

0:27:30 > 0:27:36Yes, can you please chop it for me. Then, boil it.

0:27:36 > 0:27:39Depending on how big the cubes are,

0:27:39 > 0:27:43it will take 20 to 30 minutes.

0:27:43 > 0:27:50Boil it. Then, after we boil it, we add the rest of the ingredients.

0:27:50 > 0:27:53OK, so this goes in the fridge and I have one earlier that I've done.

0:27:53 > 0:27:58- You can freeze that butter, can't you?- Yes. And you know what?

0:27:58 > 0:28:02This is fabulous with any sort of fish. Or even vegetables as well.

0:28:02 > 0:28:08- Yeah.- You must use plenty of langoustines over in Jersey?

0:28:08 > 0:28:11- Yeah, we go through five or six boxes a week.- Very lucky.

0:28:11 > 0:28:13Don't tell me you buy them off the French.

0:28:13 > 0:28:16We do because we're so close, only 12 miles.

0:28:16 > 0:28:19So, we're doing our little bit.

0:28:19 > 0:28:22Literally, what amazes me is that they produce, I think,

0:28:22 > 0:28:25it's something like 90% of the langoustines they catch in the UK

0:28:25 > 0:28:28- we end up exporting. So, they're probably from Scotland.- Probably.

0:28:28 > 0:28:31Well, you know what? If people are home can't get langoustines,

0:28:31 > 0:28:33prawns work very well as well.

0:28:33 > 0:28:37I've poached them because it's much easier to work with them.

0:28:37 > 0:28:40- You only want 30 seconds or something like.- Yes, very little.

0:28:40 > 0:28:44They're like little bonbons. They are just so beautiful and sugary.

0:28:44 > 0:28:49- Like little bonbons?- Bonbons. French bonbons. Delicious and sweet.

0:28:49 > 0:28:53I'm very tempted to pop one in my mouth but no, not before I finish.

0:28:53 > 0:28:55The major ingredient is this butter.

0:28:55 > 0:28:58This butter transports you in a different world.

0:28:58 > 0:29:00I have been travelling. I have been a lot to Syria.

0:29:00 > 0:29:02I love Damascus, I love the Middle East.

0:29:02 > 0:29:04I have been spending a lot of time in Bahrain

0:29:04 > 0:29:08because once upon a time, the Ottomans used to be there as well.

0:29:08 > 0:29:10So, it's great to see what flavours they took with them

0:29:10 > 0:29:13and what they brought back with them.

0:29:13 > 0:29:18They're great at spices but are you any good at football out there?

0:29:18 > 0:29:22Oh, don't talk to me about football, please. The pain of my life!

0:29:22 > 0:29:26- Bulgarians? Are they any good at football?- Yeah.

0:29:26 > 0:29:29Bulgaria is a small country. Turkey, nowhere to be seen.

0:29:29 > 0:29:33- What's the sport they have over there, then?- Wrestling.

0:29:33 > 0:29:37- Why does that not surprise me?! - The real McCoy!

0:29:37 > 0:29:41LAUGHTER

0:29:41 > 0:29:47You know, I was in Japan and telling them that sumo originates from Bulgaria but they didn't believe me!

0:29:47 > 0:29:48So, the butter's going in there.

0:29:48 > 0:29:52- You want this?- Yes, please. - How much?- All of it.- All of it?!

0:29:52 > 0:29:53Yeah, it's good for me.

0:29:53 > 0:29:56- This is the toasted or untoasted? - This is the toasted variety.

0:29:56 > 0:29:58Basically, it's a toasted sesame paste.

0:29:58 > 0:30:02- Put some cumin, please... - Yep.- ..as well.

0:30:02 > 0:30:07- Yeah.- And blitz?- And blitz, yeah. And maybe a little bit of lemon.- OK.

0:30:07 > 0:30:10- Bit of lemon. Lemon zest? - Yes, please.

0:30:10 > 0:30:11Bit of olive oil in there.

0:30:11 > 0:30:15- OK. I'm going to start dishing up. How are you doing there?- OK.

0:30:15 > 0:30:16Getting there.

0:30:18 > 0:30:20Not very challenging for you. A bit of chopping,

0:30:20 > 0:30:24- a little bit of, kind of, whizzing. - Yeah.

0:30:24 > 0:30:26- Something you do anyway? - I've done nothing.

0:30:26 > 0:30:28You also picked up a lot anyway, so...

0:30:28 > 0:30:30Look at those, they're amazing.

0:30:34 > 0:30:36- Right, there you go. - Gorgeous babies.

0:30:38 > 0:30:43- So the butter you just sit on the top. Like you said, that goes well with any seafood?- Yes, absolutely.

0:30:43 > 0:30:47And the butter, as you said, we can freeze, so it's going to be fabulous.

0:30:47 > 0:30:49- Mmm.- I'll leave you to finish that one.

0:30:49 > 0:30:52- Yes, thank you very much. - Put that on the side there.

0:30:54 > 0:30:57That is just a little bit of the puree sits on the top.

0:30:57 > 0:31:01Is there a little bit of tahini to drizzle, please? Just a little bit.

0:31:03 > 0:31:05Oh, excellente! Thank you so much.

0:31:05 > 0:31:08- It's perfect, thank you. - So remind us what that is again?

0:31:08 > 0:31:11Those are langoustines, Scottish langoustines,

0:31:11 > 0:31:16in orange and some saffron butter, with tahini and swede mash.

0:31:21 > 0:31:24Looks good to me, but does it taste good?

0:31:24 > 0:31:27I know the langoustines are going to taste fantastic. There you go.

0:31:27 > 0:31:30Not sure about langoustines for breakfast, but there you go.

0:31:30 > 0:31:34- Fabulous, it smells fabulous.- Dive into that, tell us what you think.

0:31:34 > 0:31:37This butter sounds really intriguing. Love the sound of that.

0:31:37 > 0:31:42- Like you said, you could do prawns with that. Langoustines are not the easiest thing to find.- No.

0:31:42 > 0:31:44Fishmongers will get them for you.

0:31:45 > 0:31:49Just got a tiny bit of spice. Just a teeny bit. The orange is superb.

0:31:49 > 0:31:53- I love tahini...- Good, thank you. - ..and I love root vegetables.

0:31:53 > 0:31:56- It's quite unusual putting swede with that.- Great combination.

0:31:56 > 0:31:58Great. And lovely texture.

0:32:02 > 0:32:06And you can look forward to more stunning dishes from Silvena very soon.

0:32:06 > 0:32:11Next, here's Lorraine Pascale, with some easy recipe ideas for you to try this weekend.

0:32:17 > 0:32:19- Hello.- Hi, Lorraine. - You all right?

0:32:19 > 0:32:21- Good. You?- Good, thanks.

0:32:21 > 0:32:24- Think I'll have 20 prawns today, please.- Certainly.

0:32:24 > 0:32:25Oh, the fish looks great.

0:32:25 > 0:32:28I've baked so much of this fish.

0:32:28 > 0:32:31Lovely piece of trout, with some sauterne and almonds.

0:32:31 > 0:32:33Bit of cod, with parsley sauce.

0:32:33 > 0:32:36Or some lovely sea bass, with chilli and coriander.

0:32:38 > 0:32:40- Thanks. See you soon.- See you, bye.

0:33:02 > 0:33:06Right, I'm going to get on with making these prawns.

0:33:06 > 0:33:08Just get my ingredients.

0:33:11 > 0:33:14Whisky...soft brown sugar...

0:33:16 > 0:33:18..and chilli.

0:33:18 > 0:33:19Perfect.

0:33:20 > 0:33:26OK, so this glaze, it's super, super scrummy.

0:33:26 > 0:33:30I need 180g of soft, light brown sugar.

0:33:30 > 0:33:32It has a wonderful caramely taste to it,

0:33:32 > 0:33:35so it's much nicer than caster sugar for this.

0:33:35 > 0:33:38And now, the whisky.

0:33:38 > 0:33:40So, 90ml of that...

0:33:42 > 0:33:45And now I need the zest of a lime.

0:33:45 > 0:33:51I love limes. I think they're such a nicer flavour to lemons.

0:33:51 > 0:33:54I know they are a completely different fruit, but often

0:33:54 > 0:33:57when a recipe calls for lemons, I'll just use limes.

0:33:57 > 0:34:01And just do it really slowly, like that.

0:34:01 > 0:34:05You see people furiously rubbing, but if you do that,

0:34:05 > 0:34:08you get this pith, which is bitter.

0:34:08 > 0:34:12And I can really smell the limes releasing their flavour.

0:34:12 > 0:34:15Just smells so good, those oils.

0:34:15 > 0:34:21So that is one lime zested and don't forget to scrape the back.

0:34:22 > 0:34:23These stubborn bits.

0:34:26 > 0:34:29I'll move that out of the way, cos I don't need that until later.

0:34:29 > 0:34:32And then the juice of two limes.

0:34:32 > 0:34:35And limes can be quite firm,

0:34:35 > 0:34:38so if you're having trouble getting the juice out,

0:34:38 > 0:34:42you can just squeeze them a bit first or roll them around.

0:34:42 > 0:34:46It releases the juice more easily. Just cut those in half.

0:34:46 > 0:34:48And into the pan.

0:34:51 > 0:34:56And this is such an unusual flavour combination, the whisky and the lime, to eat.

0:34:56 > 0:34:57But it just works so well.

0:34:59 > 0:35:01Right, get that on a low heat.

0:35:01 > 0:35:03You just want to dissolve the sugar first

0:35:03 > 0:35:08and then once the sugar is dissolved, just whack up the heat and boil it for about 5-7 minutes,

0:35:08 > 0:35:12until goes nice and thick and syrupy... Perfect.

0:35:12 > 0:35:13Right, now my chilli.

0:35:16 > 0:35:19I've got a really big red one here. Going to cut that in half.

0:35:19 > 0:35:21Need to take the seeds out.

0:35:23 > 0:35:27And then slice. Just finely slice. Just want little tubes.

0:35:27 > 0:35:33I think it's the chef in me. I just like to have all the ingredients out and then I can start cooking.

0:35:33 > 0:35:38I'm not very good at grabbing things from cupboards, midway. Now these prawns.

0:35:38 > 0:35:41Can't wait to get my hands on these prawns!

0:35:41 > 0:35:43I've got about 20 in here.

0:35:43 > 0:35:49So, my fishmonger has very kindly de-veined them for me, so it saves a lot of time.

0:35:49 > 0:35:54And he's kept the tails on, cos this food is quite tactile food. You're dipping it in the sauce,

0:35:54 > 0:35:56so I like to have the tail on, as well.

0:36:04 > 0:36:09And then a drizzle of oil. You can use vegetable oil,

0:36:09 > 0:36:11but I'm being naughty and using extra virgin.

0:36:11 > 0:36:14I know that people say you shouldn't cook with it,

0:36:14 > 0:36:16but I'm going to.

0:36:16 > 0:36:19So, I'm going to put the chillies in,

0:36:19 > 0:36:21See that's so much prettier with red.

0:36:21 > 0:36:24Look - beautiful colours.

0:36:25 > 0:36:28And my glaze is lovely and ready.

0:36:28 > 0:36:31You can tell because, if you just take it on a spoon,

0:36:31 > 0:36:36see how it coats the spoon nicely. It is not as thick as honey,

0:36:36 > 0:36:39but it is definitely thicker than it was.

0:36:41 > 0:36:45Now this is ready, we'll just pop the lime zest in.

0:36:45 > 0:36:48The reason I put the lime zest in now is that,

0:36:48 > 0:36:50if you put it in whilst it's boiling away,

0:36:50 > 0:36:52the lime zest gets a little bit bitter.

0:36:52 > 0:36:55And I think the inspiration from this dish

0:36:55 > 0:36:59comes from my English background and working in Australia.

0:36:59 > 0:37:03In Australia, they use lots of limes and beautiful seafood.

0:37:03 > 0:37:05The smells are amazing.

0:37:05 > 0:37:08It's all this citrusy lime and that whisky

0:37:08 > 0:37:11and the caramelised brown sugar. Absolutely beautiful.

0:37:13 > 0:37:16Now, the prawns.

0:37:16 > 0:37:19I'm just going to pour a bit of this glaze on

0:37:19 > 0:37:22and I'm going to save half the glaze for later, cos some of it

0:37:22 > 0:37:26will evaporate off on the oven, so I can use that to dip the prawns in later.

0:37:26 > 0:37:31The they'll go into the oven for about 5-8 minutes at 200 degrees.

0:37:44 > 0:37:47Ooh, look at those.

0:37:47 > 0:37:49I'm just hit by this wonderful chilli.

0:37:49 > 0:37:52Gorgeous. They've gone that lovely deep pink.

0:37:52 > 0:37:53I've got a simple salad,

0:37:53 > 0:37:58baguette, extra glaze. Just perfect.

0:37:58 > 0:38:01It's really good for when friends come over.

0:38:07 > 0:38:08Mmm!

0:38:11 > 0:38:12Beautiful!

0:38:31 > 0:38:35Right, the British have desserts like the spotted dick,

0:38:35 > 0:38:37apple crumble and trifle.

0:38:37 > 0:38:42And the French have desserts like iles flottantes, mousse au chocolat

0:38:42 > 0:38:43and crepe suzette.

0:38:43 > 0:38:45Now their pedigree is undisputed,

0:38:45 > 0:38:48but there's one tricky customer

0:38:48 > 0:38:52that causes a little bit of a fracas between the French and the British.

0:38:52 > 0:38:54And that is the creme brulee.

0:38:54 > 0:38:57Now the British say they invented it.

0:38:57 > 0:39:00Someone was making a custard in the kitchens, and they forgot

0:39:00 > 0:39:03to put sugar in the custard, so they put it on the top instead.

0:39:03 > 0:39:06But the French said, "No, it's ours!

0:39:06 > 0:39:08"Creme brulee is ours, because we wrote about it

0:39:08 > 0:39:11"in some book in the 17th century."

0:39:11 > 0:39:17Now we like to call creme brulee "Trinity burnt cream". Who invented it? Who knows?

0:39:17 > 0:39:21But one thing is that it's brilliant for making for entertaining.

0:39:21 > 0:39:24It's quick, it's easy and it's delicious.

0:39:28 > 0:39:30So, I've got six egg yolks here.

0:39:30 > 0:39:34I'm going to add 60g of soft, light brown sugar.

0:39:34 > 0:39:38I just love using light brown sugar, rather than caster sugar,

0:39:38 > 0:39:42because it has a much nicer caramel flavour.

0:39:42 > 0:39:46Now, I get my whisk. It needs to be nice and stiff.

0:39:46 > 0:39:50It won't go really fluffy, as if it was white sugar,

0:39:50 > 0:39:51but it will thicken.

0:39:53 > 0:39:56So I'm not looking for volume, it's not going to whisk up like meringues.

0:39:58 > 0:40:00It will just go a little more bubbly.

0:40:02 > 0:40:05So, I've got my cream here, which I've infused overnight

0:40:05 > 0:40:07with ginger and vanilla.

0:40:07 > 0:40:08This is how I made it...

0:40:08 > 0:40:12I put 450ml of whipping cream into a pan,

0:40:12 > 0:40:16with 100g of mascarpone, and the seeds of one vanilla pod,

0:40:16 > 0:40:19then heated it until it was almost boiling,

0:40:19 > 0:40:21then removed the pan from the heat.

0:40:21 > 0:40:24Then I added a 10cm-long thumb-width

0:40:24 > 0:40:28piece of ginger, which had been peeled and very finely grated.

0:40:28 > 0:40:31Now I'm going to start adding the cream.

0:40:31 > 0:40:35Keep whisking it gently like this. It needs to be all incorporated.

0:40:37 > 0:40:40If you find that your bowl starts moving around,

0:40:40 > 0:40:43I just like to get a tea towel,

0:40:43 > 0:40:44fold it up...

0:40:46 > 0:40:48..and then pop the bowl on top. There you go.

0:40:48 > 0:40:50It doesn't move any more.

0:40:50 > 0:40:52Just keep whisking.

0:40:52 > 0:40:57Some people take out the bits of ginger, but I love to leave them in,

0:40:57 > 0:40:59especially if you have a fine grater.

0:41:01 > 0:41:03This needs to go into the dishes.

0:41:03 > 0:41:06The easiest way to do this is to take your bowl

0:41:06 > 0:41:11and then just pour it into a jug.

0:41:11 > 0:41:14Then it's much easier to put into the dishes.

0:41:15 > 0:41:17Just fill them up,

0:41:17 > 0:41:20almost all the way.

0:41:20 > 0:41:21This lovely creamy mixture.

0:41:23 > 0:41:26Now these are going to be really good.

0:41:32 > 0:41:35Right, those are done.

0:41:35 > 0:41:39I'm going to put these in the oven for 30 minutes at 150 degrees,

0:41:39 > 0:41:41in a water bath.

0:41:52 > 0:41:54Let's get this hot water.

0:41:56 > 0:42:00Right. So I'm going to pour this into the tin.

0:42:00 > 0:42:02I'm using a tin with quite high sides.

0:42:03 > 0:42:08Just pour it so it comes halfway up the sides of the dishes.

0:42:08 > 0:42:12This will make sure that the creme brulee is cooked lovely and evenly.

0:42:12 > 0:42:15There. And that's a water bath.

0:42:24 > 0:42:26When they are cooked, get them out to cool,

0:42:26 > 0:42:29and chill them in the fridge for at least an hour.

0:42:35 > 0:42:36SHE CHATS AND LAUGHS

0:42:44 > 0:42:45The reason these went in the fridge

0:42:45 > 0:42:49is because they get this lovely skin over the top,

0:42:49 > 0:42:54which is good for the next bit - brulee-ing!

0:42:55 > 0:42:59I'm just going to sprinkle over some caster sugar, just evenly

0:42:59 > 0:43:01over the top, not too thick.

0:43:04 > 0:43:08And then use your finger to smooth it around, if you need to.

0:43:12 > 0:43:15Here comes the fun bit.

0:43:15 > 0:43:17So, I've got a blow torch.

0:43:17 > 0:43:20You can use a grill to do this, but it's not nearly as fun.

0:43:20 > 0:43:22Just turn on the gas...

0:43:23 > 0:43:26..and then, very gently, over the sugar.

0:43:28 > 0:43:29Be patient.

0:43:31 > 0:43:34And gradually, it just starts to bubble.

0:43:35 > 0:43:38And now it's colouring. See that? Gorgeous.

0:43:40 > 0:43:43This is such a good dessert for when friends come round,

0:43:43 > 0:43:45because you can do it ahead of time

0:43:45 > 0:43:47and then just finish it off when they arrive.

0:43:49 > 0:43:50If it starts to smoke...

0:43:51 > 0:43:54..don't worry, all will be well.

0:43:54 > 0:43:56They'll just go out, it will be fine.

0:43:58 > 0:44:00So, just a little bit there, a stubborn bit.

0:44:00 > 0:44:03I'm just going to try and get him.

0:44:04 > 0:44:06There. And now the rest.

0:44:18 > 0:44:21Mmm, creme brulee.

0:44:22 > 0:44:25Now, the absolute best part, of course,

0:44:25 > 0:44:27- is the... - SHE TAPS

0:44:27 > 0:44:30Oh, so satisfying.

0:44:30 > 0:44:32And, of course...the eating.

0:44:34 > 0:44:36Resistance is futile.

0:44:42 > 0:44:46Sometimes, when I've got some time on my hands and I feel like

0:44:46 > 0:44:50making bread, I love to make big, fat, salt and pepper bread sticks.

0:44:50 > 0:44:53They're so good with dips and a beautiful glass of wine.

0:44:53 > 0:44:57450g of strong, white bread flour.

0:44:57 > 0:45:00And then one packet of fast-action dried yeast.

0:45:00 > 0:45:04I always like to use fast-action yeast,

0:45:04 > 0:45:06because it's so hard to get fresh yeast.

0:45:11 > 0:45:16One and a half teaspoons of salt, just regular table salt is fine.

0:45:18 > 0:45:20Then you need 250ml of water.

0:45:20 > 0:45:23Just enough to make a nice, soft, sticky dough.

0:45:23 > 0:45:29I always say for bread, the wetter the better, you get a lovely rise

0:45:29 > 0:45:30if you have got lots of water in.

0:45:32 > 0:45:34And then just

0:45:34 > 0:45:38bring it together a little bit. This is just the simplest recipe, really.

0:45:38 > 0:45:40So simple, so quick to put together.

0:45:43 > 0:45:45Onto the mixer, and you'll need a dough hook for this,

0:45:45 > 0:45:47and knead it for about five minutes.

0:45:47 > 0:45:50If you're doing it by hand, it will probably take about ten.

0:46:01 > 0:46:03So, the dough's ready now.

0:46:05 > 0:46:08People often say, how do I know it has been kneaded enough?

0:46:08 > 0:46:11I always test by folding the bread

0:46:11 > 0:46:14back on itself, so you get a nice tight top.

0:46:14 > 0:46:16And you get a floured finger,

0:46:16 > 0:46:19and gently push it in, and the dough will spring back.

0:46:19 > 0:46:22That way, you know it's kneaded enough.

0:46:22 > 0:46:25The dough needs to be divided into 12.

0:46:25 > 0:46:28Cut the dough in half.

0:46:30 > 0:46:33Then take that and divide it into six.

0:46:33 > 0:46:36So you've got a nice 12 balls there.

0:46:36 > 0:46:39You can be really precise if you want to and weigh each one,

0:46:39 > 0:46:42so that every one is the same size.

0:46:42 > 0:46:46And if you did that, they'd weigh about 60 grams each.

0:46:46 > 0:46:49So, take one ball in your hands, roll it

0:46:49 > 0:46:52into a nice circle.

0:46:52 > 0:46:56Then just gently roll it, like that.

0:46:56 > 0:47:01Spread the fingers out, you'll get a nice, even breadstick shape.

0:47:02 > 0:47:04And then onto the braking tray.

0:47:05 > 0:47:08And I also like to do a twisted version.

0:47:08 > 0:47:11You just slice down the breadstick

0:47:11 > 0:47:14and wrap the two strands over each other. Easy.

0:47:16 > 0:47:21Repeat with the rest of the dough, spacing them four centimetres apart.

0:47:21 > 0:47:24Then spray some cling film with oil,

0:47:24 > 0:47:27so the cling won't stick to the bread.

0:47:27 > 0:47:31Cover the bread sticks loosely, but making sure it's airtight.

0:47:31 > 0:47:34Then leave in a warm place for 30 minutes, or until

0:47:34 > 0:47:37the breadsticks have almost doubled in size.

0:47:40 > 0:47:42These have risen beautifully.

0:47:42 > 0:47:45I'm going to brush them

0:47:45 > 0:47:48with some olive oil, which will help the salt and pepper stick on.

0:47:50 > 0:47:54Just one line down the centre.

0:47:54 > 0:47:59This is extra virgin olive oil, you get that lovely depth of flavour.

0:48:04 > 0:48:05I've got sea salt here.

0:48:05 > 0:48:08Just sprinkle that on the top.

0:48:09 > 0:48:10And then some pepper.

0:48:12 > 0:48:16My rather embarrassingly large pepper mill.

0:48:16 > 0:48:19A Christmas gift, so I must use it.

0:48:22 > 0:48:24OK. Now these go into the oven.

0:48:25 > 0:48:31200 degrees, for about 20-25 minutes, or until they're

0:48:31 > 0:48:34lovely and firm and golden brown.

0:48:51 > 0:48:57There you are. Red wine, dips, and bread sticks.

0:48:57 > 0:49:00This is the beginnings of a very chilled evening.

0:49:11 > 0:49:14Right, here it is.

0:49:16 > 0:49:18I've done the first layer of icing,

0:49:18 > 0:49:23but I've got to take you back a bit to show you how I made the sponge.

0:49:23 > 0:49:25It's a simple sponge

0:49:25 > 0:49:28and the first step is to cream 200g of both soft brown sugar

0:49:28 > 0:49:32and butter with the seeds of a vanilla pod and an egg.

0:49:33 > 0:49:36Then add 200g of self-raising flour in three batches,

0:49:36 > 0:49:40alternating with three eggs, added one by one.

0:49:42 > 0:49:46Then that gets divided between two eight-inch sandwich tins

0:49:46 > 0:49:50and baked at 180 degrees for 25-30 minutes.

0:49:50 > 0:49:54The moment the cakes are done, I brush them with sugar syrup,

0:49:54 > 0:49:59which is equal amounts of sugar and water boiled for a couple of minutes.

0:49:59 > 0:50:02Then they go into the fridge for 20 minutes, to harden up,

0:50:02 > 0:50:04so I can ice them more easily.

0:50:07 > 0:50:10So the icing is just 400g of softened butter,

0:50:10 > 0:50:12beaten really well until it's light and creamy,

0:50:12 > 0:50:17with 800g of icing sugar and a few drops of vanilla extract.

0:50:20 > 0:50:22And now the fun bit!

0:50:22 > 0:50:24You take loads of the butter cream

0:50:24 > 0:50:27and spread it all over the sides and the top of the cake.

0:50:27 > 0:50:31Spread it quite liberally at first and then smooth out the edges

0:50:31 > 0:50:34and over the top, to give a neatish first layer.

0:50:34 > 0:50:40Then I pop it into the fridge for the first layer of the butter cream to become hard.

0:50:40 > 0:50:45Right, so that's where I'm up to. Now I'm going to get on with the second layer.

0:50:45 > 0:50:48So I just need a big dollop of butter cream on top

0:50:48 > 0:50:51and then just smooth it around,

0:50:51 > 0:50:55and then get a bit more and then just plaster it round

0:50:56 > 0:50:59and just keep the pallet knife moving from side to side,

0:50:59 > 0:51:02sort of wiggling it to and fro.

0:51:02 > 0:51:07Take the pallet knife straight, like that, against the cake,

0:51:07 > 0:51:09one hand on this side

0:51:09 > 0:51:13and then turn the turntable round like that.

0:51:14 > 0:51:18And then, hopefully, the sides will become smooth

0:51:18 > 0:51:20and I do ice the cake board, as well.

0:51:20 > 0:51:22It gives a bit of extra height.

0:51:22 > 0:51:25Right, I'm going to get on with the graffiti.

0:51:28 > 0:51:32So I've got 250g of granulated sugar in here

0:51:32 > 0:51:36and I'm going to add to that about 130ml of cold water,

0:51:38 > 0:51:42and then 130g of liquid glucose.

0:51:42 > 0:51:44Now you can get this from most supermarkets,

0:51:44 > 0:51:46but you can use golden syrup, as well.

0:51:46 > 0:51:50The sugar needs to dissolve and once it has, you can whack up the heat.

0:51:52 > 0:51:55This is going to take between 5-15 minutes to be ready,

0:51:55 > 0:51:59so you have to test the sugar solution every five minutes.

0:51:59 > 0:52:03So, get a teaspoon, with some water in a mug.

0:52:03 > 0:52:07Dip the teaspoon in the solution and you plunge it back in the water

0:52:07 > 0:52:09and then you pull it out...

0:52:09 > 0:52:12and then give it a test.

0:52:12 > 0:52:15And it should be rock hard when it's ready.

0:52:15 > 0:52:17So, obviously, not there yet.

0:52:23 > 0:52:26Now, this is after about 12 minutes.

0:52:26 > 0:52:28It is coating the back of the spoon,

0:52:28 > 0:52:31but it's still a little bit soft.

0:52:35 > 0:52:37Now it is ready. Look at that.

0:52:37 > 0:52:39Rock solid and if I tap it...

0:52:40 > 0:52:42..it's very hard.

0:52:42 > 0:52:44Now I'm going to get on with the graffiti.

0:52:44 > 0:52:50I add a couple of drops of vanilla extract.

0:52:51 > 0:52:53And then some colouring.

0:52:53 > 0:52:56I love red.

0:52:56 > 0:52:58Now just mix it in by swirling it around

0:52:58 > 0:53:04and then carefully pour it into this heat-proof jug.

0:53:04 > 0:53:08You need to let the bubbles subside a bit and then it's ready to use.

0:53:10 > 0:53:14I need to make a band that goes all the way around the cake,

0:53:14 > 0:53:16so I'm going to try and make it in one go.

0:53:16 > 0:53:19I've got these mats here, you can get them from the supermarket,

0:53:19 > 0:53:22but you can just use baking parchment or greaseproof paper.

0:53:22 > 0:53:26So I'm going to start at one end,

0:53:26 > 0:53:31and there is no correct way of how to do the graffiti.

0:53:31 > 0:53:33But I just like to do circles.

0:53:33 > 0:53:36Just go round and round.

0:53:36 > 0:53:40When I get to the end, I just go back on myself.

0:53:40 > 0:53:44Often it comes off in one piece. Sometimes it doesn't!

0:53:44 > 0:53:47I try and make the strands quite thick,

0:53:47 > 0:53:50because the really thin ones just tend to snap.

0:53:50 > 0:53:53Bizarrely, I find this very therapeutic.

0:53:53 > 0:53:58It does harden quite quickly and just as it starts to go hard,

0:53:58 > 0:54:02that's when you have got to pick it up and wrap it around the cake.

0:54:02 > 0:54:04Right, I'm happy with that.

0:54:04 > 0:54:06So I've got a little bit left.

0:54:06 > 0:54:10So on this mat, I'm going to pour

0:54:10 > 0:54:13and give you this, hopefully, perfect circle.

0:54:15 > 0:54:16And there.

0:54:16 > 0:54:20Then...take one of these.

0:54:24 > 0:54:26A lollipop.

0:54:26 > 0:54:28Right. It's ready.

0:54:28 > 0:54:35Just really carefully peeling off the back.

0:54:35 > 0:54:37It really needs three pairs of hands.

0:54:40 > 0:54:43Wrap it around like that,

0:54:43 > 0:54:46and the warmth from the sugar syrup

0:54:46 > 0:54:48will just help it stick nicely to the butter cream.

0:54:50 > 0:54:52So far, so good.

0:54:52 > 0:54:56Then the excess, cut it with some scissors.

0:54:56 > 0:54:58You can hear it crunching.

0:55:02 > 0:55:03Great!

0:55:03 > 0:55:05There you have it.

0:55:05 > 0:55:07Impressive, but simple.

0:55:07 > 0:55:09My graffiti.

0:55:14 > 0:55:16Now, we're not cooking live in the studio today.

0:55:16 > 0:55:20Instead, we're showing you some of the highlights from the Saturday Kitchen recipe archives.

0:55:20 > 0:55:23Still to come on today's Best Bites.

0:55:23 > 0:55:25Madhur Jaffrey puts her spice box to one side

0:55:25 > 0:55:27to have a go at the omelette challenge.

0:55:27 > 0:55:31Paul Rankin is a master of modern Asian flavours.

0:55:31 > 0:55:34This teriyaki rump steak with fresh radish salad is simple,

0:55:34 > 0:55:35but delicious.

0:55:35 > 0:55:40Actress Angela Griffin faces her food heaven or food hell.

0:55:40 > 0:55:43Did she get the lobster Thermidor I had ready for her food heaven

0:55:43 > 0:55:46or did she get food hell, a honey and mustard glazed mackerel?

0:55:46 > 0:55:48You can find out at the end of today's show.

0:55:48 > 0:55:51Now when the great American chef and, in my opinion,

0:55:51 > 0:55:54one of the world's best chefs, Thomas Keller, asked if he could come on

0:55:54 > 0:55:58the show to make his perfect roast chicken, who were we to say no?

0:55:58 > 0:55:59Check this out.

0:55:59 > 0:56:02It is an absolute pleasure to have you on the show.

0:56:02 > 0:56:03It is great to be here.

0:56:03 > 0:56:07It is an honour and pleasure, because you don't really cook on TV?

0:56:07 > 0:56:11Not very often. I'm nervous. I hope we get it down right.

0:56:11 > 0:56:15- There are only three million people watching. Don't worry. - I'm not worried about that.

0:56:15 > 0:56:18We're doing chicken and waffles?

0:56:18 > 0:56:23We are. I love waffles, because I had them as a child.

0:56:23 > 0:56:28I love waffles with chicken, because when I first moved to Los Angeles, I went to this restaurant Roscoe's

0:56:28 > 0:56:30and we had fried chicken and waffles in the morning.

0:56:30 > 0:56:34There is a savoury, salty sweet thing going on.

0:56:34 > 0:56:38The thing about waffles, it is almost like a piece of bread.

0:56:38 > 0:56:40So it goes well with what we're going to do.

0:56:40 > 0:56:44You are going to explain how to make the waffles. I'll explain the sauce a bit.

0:56:44 > 0:56:47We are going to do a little chasseur sauce?

0:56:47 > 0:56:54A hunter sauce, actually. We have six eggs and our flour, which is an all-purpose flour,

0:56:54 > 0:56:59baking soda, salt, sugar and melted butter and, of course, milk.

0:56:59 > 0:57:04It is very simple to make. It does well if you rest it for an hour or so, but you don't have to.

0:57:04 > 0:57:08You can flavour it with anything you like. This morning, we'll use

0:57:08 > 0:57:14bacon bits and chives to give it another savoury note.

0:57:14 > 0:57:16Where does your love of food come from? Is that your childhood?

0:57:16 > 0:57:23It is interesting. My love of food comes from loving to eat. And loving to eat good food.

0:57:23 > 0:57:28But also, my love of food comes from the people who grow it for us or hunt it for us or raise it

0:57:28 > 0:57:32for us. I have a great deal of respect for the people who bring us

0:57:32 > 0:57:36our good food and I want to make sure that we understand to be able

0:57:36 > 0:57:39to have great food, we need to be able to support them.

0:57:39 > 0:57:42- This is a huge influence in all your restaurants?- Yes.

0:57:42 > 0:57:47The French Laundry, we mentioned, that's on the west side of the US.

0:57:47 > 0:57:53Yes, in Napa Valley, California, in a small town called Yountville, is where the French Laundry is.

0:57:53 > 0:57:56You asked me the address this morning and I bumbled on it,

0:57:56 > 0:57:59because I haven't had to say the address in so long.

0:57:59 > 0:58:05- It's such a small town, when you get there, you'll find it.- What have we here?- Baking soda, sugar, salt,

0:58:05 > 0:58:07eggs and milk and melted butter.

0:58:07 > 0:58:11We'll mix that together very quickly, very simply.

0:58:11 > 0:58:14There is no need to rest this, we'll cook it in the iron.

0:58:14 > 0:58:20You can rest it. You can make it and let it rest. It is not something you have to use right away.

0:58:20 > 0:58:26As well as the French Laundry, which is three-star Michelin...

0:58:26 > 0:58:28You have had that 17 years?

0:58:28 > 0:58:32I hate to say that, it seems like yesterday, "17 years".

0:58:32 > 0:58:35- 17 years.- Am I 17 years older because I have a restaurant for 17 years?

0:58:35 > 0:58:38- And you have Per Se, which is in New York?- In New York City, yeah.

0:58:38 > 0:58:40That's in its eighth year today.

0:58:40 > 0:58:43We were very proud that we received our third Michelin star

0:58:43 > 0:58:46for the sixth year in a row at Per Se.

0:58:46 > 0:58:49I didn't know you could have three Michelin stars.

0:58:50 > 0:58:52Is that only in America?

0:58:53 > 0:58:55Pretty much, yeah! >

0:58:56 > 0:58:58I think it is more difficult to get it in America.

0:58:58 > 0:59:03- You have a ladle somewhere, don't you?- Yep. You're going to put that straight into...

0:59:03 > 0:59:05We have a Belgian waffle maker.

0:59:05 > 0:59:08This is one of my favourite Krups.

0:59:08 > 0:59:12- Do you use the spray oil or not? - We can, but this is a non-stick.

0:59:12 > 0:59:14Just to make sure that we get them coming out right.

0:59:14 > 0:59:16Just a little bit.

0:59:16 > 0:59:21You can buy that in the UK, anyway. In there, you've got bacon bits.

0:59:21 > 0:59:24Bacon bits and chive.

0:59:24 > 0:59:27I am sure James has got one of these waffles on his range, have you not?

0:59:27 > 0:59:30Not yet. But I'm about to! LAUGHTER

0:59:30 > 0:59:31Thank you very much, Tom.

0:59:31 > 0:59:34No doubt Mr Ken Hom will beat me to it.

0:59:34 > 0:59:36- That will take six-and-a-half or seven minutes.- Yep.

0:59:38 > 0:59:40Just close that.

0:59:40 > 0:59:45- This dish is inspired from your other restaurant, Bouchon?- Bouchon, yes.

0:59:45 > 0:59:49- Tell us about Bouchon?- Bouchon is a classic French bistro.

0:59:49 > 0:59:53The first one we had was in Yountville, right down the street from The French Laundry.

0:59:53 > 0:59:58Now we have three of them - one in Yountville, one in Las Vegas and the new one in Beverley Hills.

0:59:58 > 1:00:02One of the specialities of Bouchon, or any bistro, is roasted chicken.

1:00:02 > 1:00:06Roasted chicken. Ruth, are you watching this?

1:00:06 > 1:00:10- You did your first roasted chicken a couple of weeks ago, right?- Yeah.

1:00:10 > 1:00:14One of the things we do, which is unique and very important because it adds flavour to it,

1:00:14 > 1:00:16is we brine our chicken.

1:00:16 > 1:00:24This is water with 10% salt. We have rosemary and bay leaf and thyme and

1:00:24 > 1:00:27peppercorns and we let that brine for six hours.

1:00:27 > 1:00:31Afterwards, we take it out and we want to let it dry.

1:00:31 > 1:00:36We want to dry it really well. One of the things we want to be able to

1:00:36 > 1:00:40do is let it air dry so it starts to dry the skin up.

1:00:40 > 1:00:44We want to remove as much moisture so we can get that skin,

1:00:44 > 1:00:47that nice golden brown crispy roasted skin we all love so much,

1:00:47 > 1:00:50- and that resonates with us when we see the beautiful roasted chickens. - Yeah.

1:00:50 > 1:00:54So, the second important thing is to temper it. You can feel this.

1:00:54 > 1:00:58- It's actually room temperature.- Yep. - We want to temper so when we put it

1:00:58 > 1:01:03in the oven it cooks evenly rather than having the interior getting cold

1:01:03 > 1:01:05and the exterior getting hot.

1:01:05 > 1:01:08It doesn't cook evenly if you don't temper your food.

1:01:08 > 1:01:11That's true with anything, fish, meat, any proteins.

1:01:11 > 1:01:15We'll put that on with some carrots, onions and leeks,

1:01:15 > 1:01:18and garlic and thyme.

1:01:18 > 1:01:20We put it into a really hot oven.

1:01:20 > 1:01:23Yeah? Straight in there.

1:01:23 > 1:01:26That's about 350?

1:01:26 > 1:01:28We want it a little higher, about 425.

1:01:28 > 1:01:30- Right.- I'm not sure what that is in centigrade?

1:01:30 > 1:01:35It's about 210 or gas mark 5-6.

1:01:35 > 1:01:40So, I've got in here my shallots, sweated down, I've added the tomatoes.

1:01:40 > 1:01:42We've got mushrooms in there.

1:01:42 > 1:01:44Herbs, aromats, a little white wine and some stock.

1:01:44 > 1:01:49Exactly that's our chicken stock. Our brown chicken stock.

1:01:49 > 1:01:53- There's a sink, you can wash your hands back there.- I'm good.

1:01:53 > 1:01:58- This cooks for about an hour, an hour-and-a-half?- It depends.

1:01:58 > 1:01:59It may go for 45 minutes.

1:01:59 > 1:02:03It depends on the size pot that you have it in.

1:02:03 > 1:02:06In a pot like this, it may go quicker.

1:02:06 > 1:02:08Here we have our finished sauce.

1:02:08 > 1:02:11- We'll finish this off with what's over there.- Exactly.

1:02:11 > 1:02:16In the classic chasseur sauce you have your bacon lardons,

1:02:16 > 1:02:19some tomato, as well as some mushroom and parsley.

1:02:19 > 1:02:22We'll to season, when we talk about seasoning which is really important.

1:02:22 > 1:02:25Salt is a big thing on your...

1:02:25 > 1:02:28It is important when we talk about salt.

1:02:28 > 1:02:32Salt is what we season with. We also season with vinegar. Vinegar is critical.

1:02:32 > 1:02:35We season with acid and salt.

1:02:35 > 1:02:37Sometimes we think about pepper as a seasoning component,

1:02:37 > 1:02:40but it is not. Pepper,

1:02:40 > 1:02:42salt enhances flavour as vinegar enhances flavour.

1:02:42 > 1:02:45- I know you want to put salt on it. - Thank you very much.

1:02:45 > 1:02:49- I just remembered that.- The salt.

1:02:49 > 1:02:51The salt that you are using is...

1:02:51 > 1:02:54Let me get this on here first.

1:02:54 > 1:02:58There is a little bit of oil with some thyme.

1:02:58 > 1:03:01Canola oil, you call it...

1:03:01 > 1:03:04- Rapeseed oil.- It doesn't really work in America.- No!

1:03:04 > 1:03:08OK. Thank you. We're going to let this snow down

1:03:08 > 1:03:12on top of the chicken. We want to season this liberally.

1:03:12 > 1:03:16- This is kosher sauce?- This is.

1:03:16 > 1:03:17- It's just the type of salt?- Yes.

1:03:17 > 1:03:20It doesn't have iodine in it.

1:03:20 > 1:03:23A lot of table salts in the past had iodine in it.

1:03:23 > 1:03:28It was a nutrient we needed, so they put it in the salt.

1:03:28 > 1:03:33It also makes it very bitter. What I was talking about with pepper,

1:03:33 > 1:03:37the difference between pepper and salt... In the oven, yeah.

1:03:37 > 1:03:41Salt enhances the flavour. The same way that acid enhances the flavour, where pepper

1:03:41 > 1:03:46adds that flavour that is really good if we want the pepper flavour.

1:03:46 > 1:03:51- We've got that, we can go ahead and finish this.- Finish this, yeah.

1:03:51 > 1:03:55In the French laundry you grow a lot of ingredients yourselves.

1:03:55 > 1:03:59- I ate there, you had baby leeks, radishes.- We have our own garden. Right. Turnips.

1:04:03 > 1:04:06Also, it's not just for customers, but for the chefs to learn.

1:04:06 > 1:04:10It's important to think about what we do today and the ingredients

1:04:10 > 1:04:14and being able to have ingredients that we actually grow ourselves.

1:04:14 > 1:04:18It really teaches those young cooks another level of respect for food

1:04:18 > 1:04:22and that is something that we all need to enhance.

1:04:22 > 1:04:26- OK, that's ready.- We're good to go. Yeah.

1:04:26 > 1:04:29- That's about six and a half minutes. - Good to go. We'll pop that up.

1:04:29 > 1:04:32There we go.

1:04:32 > 1:04:37I've never seen a waffle iron before. I don't know how I imagined they were made.

1:04:37 > 1:04:40It's basically a bread, a waffle?

1:04:40 > 1:04:41Yeah, exactly, quick bread.

1:04:41 > 1:04:43So we'll top that with..

1:04:43 > 1:04:47We have some sweet butter that we've added vanilla to. OK?

1:04:49 > 1:04:53A little bit of our beautiful maple syrup.

1:04:53 > 1:04:58- That's the one that's matured in... - American bourbon barrels.

1:04:58 > 1:05:01There's your chasseur sauce.

1:05:05 > 1:05:09There you have it - on a plate that's also from the US.

1:05:09 > 1:05:10Chicken waffles!

1:05:10 > 1:05:13As easy as that by a genius! Done!

1:05:18 > 1:05:21There you go. Absolutely delicious.

1:05:21 > 1:05:23Have a seat over here, Thomas.

1:05:23 > 1:05:27- You get to dive into this.- Do I? That's extraordinary that!

1:05:27 > 1:05:30Actually, no, I'm going to eat this one! I'll pull rank! There you go.

1:05:30 > 1:05:32Fantastic. Look at that.

1:05:32 > 1:05:35- The waffles are so simple, you could just make the batter.- Yeah.

1:05:35 > 1:05:38I will have a bit of waffle first.

1:05:38 > 1:05:43It can be savoury or sweet. You can have them for lunch or dinner.

1:05:43 > 1:05:48- You can make the waffles and have them left over and make little croutons out of them.- Fantastic.

1:05:48 > 1:05:51- The recipe stays the same, just add bacon?- Exactly.

1:05:51 > 1:05:54It is terrible. Can we have something else?!

1:05:54 > 1:05:58Dive into that because I know you want to dive into that.

1:05:58 > 1:06:01But, like you say, you could serve it with lovely roast chicken.

1:06:01 > 1:06:04Yeah, and it absorbs the juices of the chicken, which is great.

1:06:08 > 1:06:12That recipe is on our website with all the others if you want to have a

1:06:12 > 1:06:16go yourself. Just click onto...

1:06:16 > 1:06:19Now, every chef that joins us on Saturday Kitchen has to have a go at

1:06:19 > 1:06:22the omelette challenge, on these stoves.

1:06:22 > 1:06:26And that includes the legendary Indian cook, Madhur jaffrey. Let's see how she gets on.

1:06:26 > 1:06:27Madhur, it's fair to say on here...

1:06:27 > 1:06:31I'm down at the bottom!

1:06:31 > 1:06:33- Yes.- I'm not much higher.

1:06:33 > 1:06:37Yes... I was going to say, eye level, but that's not joking.

1:06:37 > 1:06:41- Bill, where are you? 44 seconds. - A little bit up, not much.

1:06:41 > 1:06:45- It's pretty... You've got a long way to go, Bill.- Why aren't you on here?

1:06:45 > 1:06:46Because I don't have to do it!

1:06:46 > 1:06:48Right, usual rules apply.

1:06:48 > 1:06:51I can just stand and look at you!

1:06:51 > 1:06:53Let's put the clocks on the screen.

1:06:53 > 1:06:55Omelettes cooked as fast as you can.

1:06:55 > 1:06:56Put your eggs down, that's cheating!

1:06:56 > 1:06:58Are you ready? 3, 2, 1 - go!

1:06:58 > 1:06:59Yah!

1:06:59 > 1:07:03- There you go, you must've been practising?- No! I've tried different methods.

1:07:03 > 1:07:06- You've based your whole career on eggs!- I know, I have.

1:07:06 > 1:07:11This is why it's incredibly humiliating that I can't do this.

1:07:11 > 1:07:12Mix up the fat....

1:07:14 > 1:07:16That's too much in there, isn't it?

1:07:16 > 1:07:18Don't laugh, it puts me off!

1:07:18 > 1:07:22I'm with a master, it's very terrifying!

1:07:24 > 1:07:28- Do you want to lose the bowl, Madhur?- Yep.- There you go.

1:07:28 > 1:07:32- The secret is fast as you can, Bill. - I know!

1:07:32 > 1:07:34Got to finish that off.

1:07:34 > 1:07:36- I'm going to make a toast.- Just get it on the...

1:07:36 > 1:07:39Come on, I want it to taste good!

1:07:39 > 1:07:40I want it to taste, I want it...

1:07:40 > 1:07:43Oh! It's sticking at the bottom!

1:07:43 > 1:07:46Why is it sticking?! What kind of pan is this?!

1:07:46 > 1:07:48LAUGHTER

1:07:48 > 1:07:50Madhur, on the plate, the plate!

1:07:50 > 1:07:52Ohhhh!

1:07:52 > 1:07:54GONG SOUNDS

1:07:54 > 1:07:56LAUGHTER

1:07:56 > 1:07:58Oh, God! Yours looks better.

1:07:58 > 1:08:02Right.

1:08:02 > 1:08:05Madhur Jaffrey, I don't think the spices or chilli is going to do that any good!

1:08:05 > 1:08:08I know! The proof is in the pudding!

1:08:08 > 1:08:10Taste it first!

1:08:10 > 1:08:13No, I'm right, didn't do it any good.

1:08:13 > 1:08:15SHE LAUGHS

1:08:15 > 1:08:17This one...

1:08:17 > 1:08:20- Don't, don't!- You could use this as a doorstop, look at it!

1:08:20 > 1:08:24LAUGHTER

1:08:24 > 1:08:27- I thought your eggs were famous in Sydney?- I should've made scrambled eggs!

1:08:27 > 1:08:30- I thought they were famous.- Not omelettes.- That's why he's over here!

1:08:30 > 1:08:33- Right.- OK, I stay at the bottom.

1:08:33 > 1:08:34All right.

1:08:34 > 1:08:36Am I getting worse or better?

1:08:36 > 1:08:38Do you think you beat your time?

1:08:38 > 1:08:41I'm quietly confident.

1:08:41 > 1:08:44Don't be cos you did it in 53.64 seconds.

1:08:44 > 1:08:49So, in your new fridge in your trendy apartment in London, you can stick that on it.

1:08:49 > 1:08:54- Madhur?- Yes.- Do you think you beat your 1.23 minutes 13 seconds?

1:08:54 > 1:08:57So, what is it this time? Up?

1:08:59 > 1:09:02Am I worse?

1:09:02 > 1:09:05- You obviously did it quicker?- Yes, but worse?

1:09:05 > 1:09:07Well, it tasted worse.

1:09:07 > 1:09:12I'm putting it on the board. You did it in 54.36 seconds.

1:09:12 > 1:09:14Well done!

1:09:14 > 1:09:16- There you go.- For what it's worth!

1:09:16 > 1:09:19There you go, well done.

1:09:22 > 1:09:24Now if Asian food is your thing,

1:09:24 > 1:09:28here's Paul Rankin in another Saturday Kitchen Best Bite.

1:09:28 > 1:09:32This time with a beef recipe that'll be right up your street.

1:09:32 > 1:09:34So what are we cooking? Rump steak.

1:09:34 > 1:09:35Beautiful rump steak here.

1:09:35 > 1:09:38It is one of the chef's and butcher's favourites

1:09:38 > 1:09:42because when it's well-aged, it's very tender.

1:09:42 > 1:09:45So this one is 28 days aged, you can see a little bit of colouring there.

1:09:45 > 1:09:48So it'll have great flavour and be very tender.

1:09:48 > 1:09:51This is the perfect example of seeing meat how it should be really.

1:09:51 > 1:09:54Rather than when you go to the supermarket... You buy it really red.

1:09:54 > 1:09:56We can trim little bits of that off.

1:09:56 > 1:09:59Slight bit of discolouration from the ageing process.

1:09:59 > 1:10:02- That all adds to the taste.- That's what you get when you age meat.

1:10:02 > 1:10:05It does a little bit. So, serving it with a lovely pea shoot salad.

1:10:05 > 1:10:08We've got two different types of radishes, the big mooli

1:10:08 > 1:10:12- radish here and just normal garden radishes.- Yeah.

1:10:12 > 1:10:14It's really seasonal this.

1:10:14 > 1:10:16Pea shoots, fresh peas and red onion.

1:10:16 > 1:10:20The dressing is hot mustard dressing with two different mustards

1:10:20 > 1:10:24and rice wine vinegar, sugar and a touch of water.

1:10:24 > 1:10:25Then teriyaki?

1:10:25 > 1:10:30Teriyaki is really simple. It's Sake, Mirin, soy sauce,

1:10:30 > 1:10:31- touch of sugar.- OK, right.

1:10:31 > 1:10:33First thing, you'll get on with this.

1:10:33 > 1:10:37- I need you to slice some onion for me please.- OK.

1:10:37 > 1:10:40We'll soak it in ice water which will crisp it up

1:10:40 > 1:10:44and take away that hot stay in your mouth all day onion type flavour. OK.

1:10:44 > 1:10:47Nice and thinly sliced.

1:10:47 > 1:10:51Right, I'll take the fat of this because I'll be serving this rare.

1:10:52 > 1:10:56You don't have to serve this as rare as I've been doing it

1:10:56 > 1:10:59but this is sort of Japanese in a way.

1:10:59 > 1:11:04It's almost sashimi like.

1:11:04 > 1:11:08One thing we've never had on the show is, well, it's the Wagyu beef.

1:11:08 > 1:11:11- Oh, Wagyu.- It's Japanese really.

1:11:11 > 1:11:14That's like one of the most expensive things you could ever buy.

1:11:14 > 1:11:18That's probably why we've never had it on Saturday Kitchen!

1:11:18 > 1:11:21It's not the sort of thing you get down your local supermarket either.

1:11:21 > 1:11:27- No.- So I'll season this, not too much salt because we don't want...

1:11:27 > 1:11:32Because of the soy sauce it can get too salty

1:11:32 > 1:11:34but plenty of pepper on there.

1:11:34 > 1:11:38I want a lively salad, quite spicy.

1:11:38 > 1:11:41A little bit of oil in the pan.

1:11:43 > 1:11:46Whack in your beef. This would've been amazing on the barbecue.

1:11:46 > 1:11:53This was a big Fred Flintstone steak, really. This is the business.

1:11:53 > 1:11:57Here's my tip for when you're cooking beef.

1:11:58 > 1:12:01Especially all those dudes that come out this time of year,

1:12:01 > 1:12:04as soon as you light the fire they're like, "Make way!"

1:12:04 > 1:12:09"I'm here, love, I'm going to cook the steak".

1:12:09 > 1:12:12And the guys, they have their tin

1:12:12 > 1:12:15of beer and are cooking away

1:12:15 > 1:12:19and always turning their meat and it never gets brown.

1:12:19 > 1:12:22I would say, just let it sit.

1:12:22 > 1:12:25- Let it caramelise to get that beautiful flavour.- Yeah.

1:12:26 > 1:12:29- OK, so teriyaki.- OK.

1:12:29 > 1:12:32You can buy your own teriyaki sauce but it's not as good as

1:12:32 > 1:12:34when you build it up like this.

1:12:34 > 1:12:36It's so simple to make yourself.

1:12:36 > 1:12:39Yeah. The only thing is to find Mirin.

1:12:39 > 1:12:42Mirin is a sweet Japanese wine, sweet and sugary.

1:12:45 > 1:12:49Sake is a rice win, light and aromatic.

1:12:51 > 1:12:56Basically, equal quantities of each and a little bit of sugar as well.

1:12:56 > 1:12:59Dark soy sauce?

1:12:59 > 1:13:01Dark Japanese soy sauce, yes.

1:13:02 > 1:13:06- You must've been to Japan on your travels?- Yeah.

1:13:06 > 1:13:08Big fan of that style of food?

1:13:08 > 1:13:11Yeah, the first time I went, I didn't get it.

1:13:11 > 1:13:15But by about the third album I was completely addicted.

1:13:15 > 1:13:18By about the third album!

1:13:18 > 1:13:21One of the things about the Japanese is they are so precise.

1:13:21 > 1:13:24So when they make something like teriyaki, there are probably

1:13:24 > 1:13:28Japanese viewers looking at this going, "That's all wrong!"

1:13:28 > 1:13:31Because in Japan they take about five years to learn how to

1:13:31 > 1:13:34cook their rice for the sushi, you know.

1:13:34 > 1:13:38Erm, so something like teriyaki, any of their fish things,

1:13:38 > 1:13:40they're incredibly precise.

1:13:40 > 1:13:43And quite deep and complex.

1:13:43 > 1:13:47Which is why sometimes you get teriyaki in a restaurant where you

1:13:47 > 1:13:51think it's not great but go to a good Japanese restaurant and get

1:13:51 > 1:13:56a nice piece of salmon teriyaki or beef or whatever, it's so delicious.

1:13:56 > 1:14:01- It's so perfect.- It's that reduction, you get, that stickiness.

1:14:01 > 1:14:03"Teri" means lustre.

1:14:03 > 1:14:06And "yaki," well, it's just so good, you want to talk about it all day.

1:14:06 > 1:14:10Maybe that's what it means. You just want to yak about it all day.

1:14:10 > 1:14:12So the dressing, sugar?

1:14:12 > 1:14:14Teaspoon of sugar, teaspoon of grain mustard,

1:14:14 > 1:14:16two teaspoons of English mustard.

1:14:16 > 1:14:18A little bit of rice wine vinegar going in there.

1:14:18 > 1:14:22A little bit of sweet and sour going on here.

1:14:22 > 1:14:27Now, the Japanese, they love these fiery condiments, these sort of

1:14:27 > 1:14:29horseradishey, mustardy taste.

1:14:29 > 1:14:32- Yeah.- They go really well with something like this teriyaki.

1:14:32 > 1:14:34- Really well.- Give you a plate for the steak.

1:14:34 > 1:14:36- There you go.- Yeah.

1:14:37 > 1:14:39I just need a little bit of water in there, James,

1:14:39 > 1:14:41and a little bit of rapeseed oil.

1:14:41 > 1:14:43I will do that for you, no problem.

1:14:44 > 1:14:47There you go. A bit of water.

1:14:47 > 1:14:49And I'm using rapeseed oil,

1:14:49 > 1:14:53basically to get that lovely sort of mustardy colour.

1:14:53 > 1:14:56- OK. Now...- Now, this is the important bit of the teriyaki.

1:14:56 > 1:14:59If you have a lot of fat in your pan, you can pour that off.

1:15:01 > 1:15:05Not very much in there, now, we want to add the teriyaki sauce into this.

1:15:05 > 1:15:08Just be a little bit careful. This pan is rocking.

1:15:11 > 1:15:15- Absolutely rocking!- The Japanese will be twitching.- No, this is it.

1:15:15 > 1:15:16This is furious cooking!

1:15:16 > 1:15:20We need to reduce down so that we get that beautiful lustre,

1:15:20 > 1:15:23- and then in goes the steak. - Do you want the rest of that in?

1:15:23 > 1:15:26No, no, that's enough. He's just spoiled my dish.

1:15:26 > 1:15:30- Come on.- I mean, I can't believe you did that.

1:15:30 > 1:15:34- There you go. - Did you put a tablespoon? - Yeah, that's gone in there.

1:15:34 > 1:15:37- And a little bit of water going in there.- We'll put water in there.

1:15:37 > 1:15:38Water's gone in.

1:15:40 > 1:15:42- Yeah, that's enough. - Right, you want me to do this?

1:15:42 > 1:15:47Yeah, if you could just peel that, James, and then what I do...

1:15:47 > 1:15:49You know, you can buy these by halves,

1:15:49 > 1:15:53and this is the sort of thing you find in Asian supermarkets.

1:15:54 > 1:15:57So just put little slices in it, and then peel down,

1:15:57 > 1:15:59and it'll give you lovely little shavings.

1:15:59 > 1:16:01Now, remember we were talking about the lustre earlier.

1:16:01 > 1:16:03Look at this pan, you can see the shine

1:16:03 > 1:16:04starting to come up on the beef.

1:16:04 > 1:16:06As the sauce reduces down,

1:16:06 > 1:16:09and it starts to get a little bit sticky,

1:16:09 > 1:16:12a little bit sugary, and gets that lovely intense flavour.

1:16:12 > 1:16:15Now, you don't want to take it down too much,

1:16:15 > 1:16:19because, of course, then it's going to be too sweet, too salty,

1:16:19 > 1:16:22but just enough so that we have that beautiful lustre.

1:16:22 > 1:16:28OK. So, we got our radish in there, the onions, which have been soaked.

1:16:28 > 1:16:31- Now, these are pea shoots that I'm using for this.- Yeah.

1:16:31 > 1:16:35I'm sort of trying to stick really seasonal, again that's another

1:16:35 > 1:16:40thing that the Japanese do so well, is that they cook seasonally.

1:16:40 > 1:16:42- You could use watercress. - Watercress would be beautiful,

1:16:42 > 1:16:46especially with those sort of radishy flavours that we want.

1:16:46 > 1:16:49- Those sort of hot, peppery flavours, you know?- Yeah.

1:16:49 > 1:16:51OK.

1:16:51 > 1:16:55You can tell the salad feels like summer, it's so seasonal.

1:16:55 > 1:16:58- Say again?- The salad, just feel so fresh.

1:16:59 > 1:17:03Yeah, yeah, yeah, it's really spot-on, something like that.

1:17:03 > 1:17:08- OK. So we've got salad there.- You see the lovely texture on this now.

1:17:08 > 1:17:13- Steak's ready.- The lovely lustre, that we talked about.

1:17:13 > 1:17:17- Absolutely beautiful.- There you go. Right, what's next?

1:17:17 > 1:17:20We're just going to slice this up, and dress it, really.

1:17:20 > 1:17:21There you go.

1:17:21 > 1:17:23Just a few slices, really.

1:17:23 > 1:17:26I'm going to keep it quite chunky, quite thick.

1:17:29 > 1:17:31You say serve it nice and sort of rare?

1:17:31 > 1:17:36Well, me personally, for this one, I like this nice and rare, you know?

1:17:36 > 1:17:40It's that sort of that Japanese tataki type of thing, almost.

1:17:40 > 1:17:43Just a little bit of the teriyaki around.

1:17:46 > 1:17:49A little bit of the hot mustard dressing over the salad, yeah.

1:17:50 > 1:17:53And then, because it's so beautiful, we want a little bit of that there, too.

1:17:53 > 1:17:55So, Paul, remind us what lunch is again?

1:17:55 > 1:17:58Its rump steak teriyaki, with a pea shoot radish salad,

1:17:58 > 1:18:00- with a hot mustard dressing. - Simple as that.

1:18:05 > 1:18:10Oh, look at that! Right, looks amazing. Have a seat.

1:18:10 > 1:18:16- Smells fantastic.- Oh! - Alex, dive in. There you go.

1:18:16 > 1:18:21- You made that look so easy.- Well, you know...- Why do I feel it's not?

1:18:21 > 1:18:25Yes, but essentially it is really easy. You know, what did I do?

1:18:25 > 1:18:27I fried steak, I sort of gave it a little bit of a glaze,

1:18:27 > 1:18:31and the little dressings are easy to make, you know?

1:18:31 > 1:18:32It's one of those dishes

1:18:32 > 1:18:36that's very, very achievable for people at home.

1:18:36 > 1:18:39- Oh, yeah? Dive in. - Can't wait to dive then.

1:18:39 > 1:18:42Really, that rump steak goes particular well with that.

1:18:42 > 1:18:45You could do it with sirloin, but the rump really is the one.

1:18:45 > 1:18:49Yeah, I think all those sort of nice cuts work, you know.

1:18:49 > 1:18:52The rump has to be properly aged if you're going to do this dish.

1:18:52 > 1:18:56You need a butcher that's going to age it for 28 days or more.

1:19:00 > 1:19:01Now, when actress, Angela Griffin,

1:19:01 > 1:19:04joined us in the Saturday Kitchen studio,

1:19:04 > 1:19:06she was looking forward to enjoying a couple

1:19:06 > 1:19:08of classic recipes for her Food Heaven.

1:19:08 > 1:19:10Let's find out what she got.

1:19:10 > 1:19:12Everybody here has made their minds up.

1:19:12 > 1:19:15Food Heaven would be, a lot of people's favourite, lobster.

1:19:15 > 1:19:18Food hell would be the old mackerel.

1:19:18 > 1:19:20Two different price brackets, I think, for these ones.

1:19:20 > 1:19:25- With lovely chunks of avocado. - Had you think they have decided? - How do I think they've decided?

1:19:25 > 1:19:28I'm hoping we have bonded during the show, I'm hoping.

1:19:28 > 1:19:29So, I'm going to go for the lobster.

1:19:29 > 1:19:32- Are you going to have gone for lobster?- I think you have.

1:19:32 > 1:19:366-1, lobster. It was a whitewash. There you go, lose that out the way.

1:19:36 > 1:19:41Right, now we're going to do a little dressing to go with our lobster, that's a Caesar salad.

1:19:41 > 1:19:44So, first I'm going to do our garlic, and get our garlic cooking.

1:19:44 > 1:19:46Are we going to make a Caesar dressing?

1:19:46 > 1:19:49- I am, because I know you like garlic.- I love garlic.

1:19:49 > 1:19:51A little bit of garlic going in there,

1:19:51 > 1:19:55and then we're going to put some white wine in,

1:19:55 > 1:19:57we're going to cook it in the white wine for the dressing.

1:19:57 > 1:19:59Jason's making a little mayonnaise, egg yolks,

1:19:59 > 1:20:02touch of mustard, blended together with some anchovies fillets,

1:20:02 > 1:20:06add some oil to it to make a really thick dressing.

1:20:06 > 1:20:08We thin it down with the garlic in there.

1:20:08 > 1:20:10Next, I'm going to do my thermidor sauce.

1:20:10 > 1:20:13And Daniel's got our croutons over there.

1:20:13 > 1:20:18And then we are going to slice this nice and fine,

1:20:18 > 1:20:21so the whole lot gets mixed together.

1:20:21 > 1:20:23I do love a lobster.

1:20:23 > 1:20:26We go to Cornwall every year, and we go near Newly,

1:20:26 > 1:20:30and we go down to the harbours and buy the lobsters in the morning,

1:20:30 > 1:20:32and then put them on the barbecue at night.

1:20:32 > 1:20:35- And they're like ten, 15 quid. - Ah, they're fantastic.

1:20:35 > 1:20:37I mean, you can get different ones, of course.

1:20:37 > 1:20:41The male lobster is said to be, no comment for this,

1:20:41 > 1:20:43the male lobster is supposed to be more dense.

1:20:43 > 1:20:46Oh, actually I like this, go on...

1:20:47 > 1:20:51And the female lobster is supposed to be the more subtle in flavour.

1:20:51 > 1:20:53- Oh, really.- Apparently so

1:20:53 > 1:20:57I'll take note next time which one I meeting.

1:20:57 > 1:21:02That supposedly the difference. Anyway, in there, we've got some shallots.

1:21:02 > 1:21:04A little bit of butter over there.

1:21:04 > 1:21:07This is a homage to Pat over there with the butter.

1:21:07 > 1:21:11All be revealed, of course, next week, when you watch.

1:21:11 > 1:21:15Together with the worst moment in television

1:21:15 > 1:21:17I've ever done in 16 years, which was, Pat, go on,

1:21:17 > 1:21:19because you're about to say it, go on.

1:21:19 > 1:21:24James sat on a table, and it collapsed!

1:21:24 > 1:21:26Don't you start!

1:21:28 > 1:21:32- Oh, what a shame. Where you embarrassed?- It wasn't good.

1:21:32 > 1:21:36It was a roomful of people, as well. Right, we've got some white wine.

1:21:36 > 1:21:41- Now, you stand back for this bit. In we go with the brandy.- Oh, flambe.

1:21:41 > 1:21:45- Little bit of that. - Very 80s.- Very 80s?

1:21:46 > 1:21:48I'm getting full of compliments today, aren't I?

1:21:48 > 1:21:50So, anyway, in we go with that.

1:21:50 > 1:21:53Then we've got some stock, and the idea is we reduce this down,

1:21:53 > 1:21:55so keep the heat nice and going.

1:21:55 > 1:21:58Reduce this down. Next, we've got our lobster.

1:21:58 > 1:22:01Now, nature was fantastic with the lobster,

1:22:01 > 1:22:03because it gave us a line to cut on. All right?

1:22:03 > 1:22:06So, what you do with that, is you basically insert the knife in,

1:22:06 > 1:22:11use a large knife for this, straight through, that way.

1:22:11 > 1:22:15And then down the back. Because we want, obviously,

1:22:15 > 1:22:17two halves for this lobster.

1:22:17 > 1:22:19Now, Jason will explain what he's doing here,

1:22:19 > 1:22:21with a little bit of mayo.

1:22:21 > 1:22:23Yeah, I'm just putting the eggs, the mustard,

1:22:23 > 1:22:26the anchovy fillet, give it a bit of a whizz up,

1:22:26 > 1:22:31and I'm just gently adding the oil till I get a nice thick mayonnaise.

1:22:31 > 1:22:34This is the female lobster, because you've got the roe in there. See that?

1:22:34 > 1:22:36- Can you eat that?- You can eat that.

1:22:36 > 1:22:40So, you take the roe out, which is good as well with the meat.

1:22:40 > 1:22:42Dan is there, taking the claws, or the claw meat out.

1:22:42 > 1:22:44You could use all this roe, as well.

1:22:44 > 1:22:46- It's really good for sauces is this.- Yeah, it is. And pasta.

1:22:46 > 1:22:49Basically, take that head area out.

1:22:49 > 1:22:51So, we just remove that fully.

1:22:51 > 1:22:53You can make a stock with that, can't you?

1:22:53 > 1:22:55- I would get rid of it, really. - Oh, really!

1:22:55 > 1:22:59The shells you can use, but I'd certainly get rid of that,

1:22:59 > 1:23:00because it's not very appetising.

1:23:00 > 1:23:04And then what we do, is we get our tray here,

1:23:04 > 1:23:07place the shells on,

1:23:07 > 1:23:10and hopefully he's not far off with the meat there.

1:23:11 > 1:23:13We'll add a touch of cream.

1:23:13 > 1:23:16This is why the table collapsed, you see!

1:23:16 > 1:23:17SHE LAUGHS

1:23:17 > 1:23:22A bit of that. And we've got the meat, which we can then dice up.

1:23:22 > 1:23:25- Here is that one, be careful James. - We got that as well.

1:23:25 > 1:23:28So, that's the claw meat, as well. Now, you were on about the shells,

1:23:28 > 1:23:32you can actually use the shells to make a lovely little sauce to go with it.

1:23:32 > 1:23:34Right, a touch of mustard going in now.

1:23:34 > 1:23:38- Obviously, French mustard. - Yeah. Thank you, James.

1:23:39 > 1:23:42- Well, it is a French dish, isn't it?- It is, traditional.

1:23:42 > 1:23:44It's from about 1894 or something,

1:23:44 > 1:23:46in a restaurant called Marie, in Paris.

1:23:46 > 1:23:49- Marie.- That's where it's supposed to have originated from.

1:23:51 > 1:23:53Well, that's what the French say.

1:23:53 > 1:23:56It properly came from sort of, you know, Clapham, really.

1:23:56 > 1:23:58I'm doing the crouton now.

1:23:58 > 1:24:00A little bit of parsley in there,

1:24:00 > 1:24:03and then we add the meat back in, see?

1:24:03 > 1:24:05So, pour that meat back in, make sure you got no shells in there.

1:24:06 > 1:24:08And then you can season this up.

1:24:08 > 1:24:10A touch of lemon juice,

1:24:12 > 1:24:16some salt, obviously the lobster is cooked.

1:24:16 > 1:24:19It's blue when it's alive, and then red when it's cooked.

1:24:21 > 1:24:24- And we just give that a quick stir. - I like these pans.- Sorry?

1:24:24 > 1:24:27- I like these pans.- Oh!

1:24:27 > 1:24:28Didn't want that spoon!

1:24:30 > 1:24:34- And then we can grab our lobster. - It's all right.

1:24:34 > 1:24:37Fill this up, full.

1:24:37 > 1:24:40So you really get the meat, and put it back in the shell,

1:24:40 > 1:24:42that's the whole idea of this.

1:24:42 > 1:24:46Now, can you grab me some cheese, please, Jase?

1:24:46 > 1:24:49- There's a grater underneath there. - What kind of cheese is it?

1:24:49 > 1:24:52This is Parmesan cheese, but you can mix and match your cheese if you want.

1:24:52 > 1:24:56Nothing too strong, that's the key to this really,

1:24:56 > 1:25:00because you want the subtle sort of flavours of the lobster,

1:25:00 > 1:25:01- and everything else. - Yum-yum.

1:25:01 > 1:25:03The idea is you pile this up.

1:25:04 > 1:25:07That's for James to collect.

1:25:07 > 1:25:11And we pour this sauce in the shell

1:25:11 > 1:25:11like that,

1:25:13 > 1:25:18take the cheese, over the top,

1:25:18 > 1:25:20like that, and then under the grill.

1:25:20 > 1:25:24- Look at that bad boy. - And that goes under the grill.

1:25:24 > 1:25:26Can I taste your sauce?

1:25:26 > 1:25:29For literally a minute, minute and a half, something like.

1:25:29 > 1:25:31Yeah, you can have a taste, that's got the mustard in there.

1:25:31 > 1:25:34So, dive into that, tell us what you think.

1:25:34 > 1:25:37Salad here, we're just going to finish off our dressing now.

1:25:37 > 1:25:40We've got the cooked garlic. Thank you very much.

1:25:40 > 1:25:43Which we just drain this off.

1:25:43 > 1:25:46- Oh, man!- Yum-yum?- Beautiful.

1:25:46 > 1:25:49..dressing, by adding the cooked garlic.

1:25:49 > 1:25:52A lot of people, when they're making this kind of stuff...

1:25:52 > 1:25:56- I like this technique.- You like this technique.- I might steal this one.

1:25:56 > 1:25:57You might steal this one.

1:25:57 > 1:26:00Well, the thing is with Caesar salad dressing,

1:26:00 > 1:26:02is that it's too strong, because the garlic,

1:26:02 > 1:26:04people put raw garlic in it, also it's too thick.

1:26:04 > 1:26:06It's true what you say.

1:26:06 > 1:26:10And if you do it that way, you end up with this Caesar salad dressing.

1:26:10 > 1:26:12- Lovely.- You want to dress them?

1:26:12 > 1:26:17You can have that one, Ange.

1:26:17 > 1:26:21Considering how cheap these chefs are tonight! We're on it.

1:26:21 > 1:26:24Right, little bit of dressing over the top. Some parsley in there.

1:26:24 > 1:26:29- Yum-yum.- There, croutons are nearly there. Keep that sauce, as well.

1:26:29 > 1:26:31You'll just top the fish with that in the end.

1:26:31 > 1:26:33It's lovely, that sauce.

1:26:33 > 1:26:37We've got our plate. Right, can we plate that up, please?

1:26:37 > 1:26:41Quick as you can. There you go. And then croutons. Hold on.

1:26:41 > 1:26:44Miss our croutons, you see. This is why you need three chefs cooking.

1:26:44 > 1:26:47Look at that. There you go.

1:26:49 > 1:26:51Simple little Caesar salad, and then a lobster,

1:26:51 > 1:26:54literally just wants no more than about...

1:26:55 > 1:26:58That looks pretty good to me, just to melt that cheese.

1:26:58 > 1:27:03- There you go. - I love this.- Yum-yum.

1:27:05 > 1:27:08- There you go. And you've got this lobster- Oh, man!

1:27:08 > 1:27:11Now, the secret of it is, don't overcook it under the grill,

1:27:11 > 1:27:14because the lobster meat is already cooked,

1:27:14 > 1:27:17so if you end up cooking it for too long under the grill,

1:27:17 > 1:27:19it goes rubbery.

1:27:20 > 1:27:22And you want to keep it a little bit moist,

1:27:22 > 1:27:26a little bit of flavour in there. We can put more that sauce over the top.

1:27:26 > 1:27:30- That's OK?- And there you have it. Lobster thermidor.

1:27:30 > 1:27:33That is heaven. I mean, that's heaven, isn't it?

1:27:33 > 1:27:36Which will now be on the menu at Scarborough hospital.

1:27:36 > 1:27:39LAUGHTER

1:27:39 > 1:27:43- For £3.49, possibly not. - How much would that be?

1:27:43 > 1:27:46You don't even want to know. Right, dive into that.

1:27:46 > 1:27:50- Unless you go and catch the lobster yourself.- Yes, exactly.

1:27:50 > 1:27:55Ladies, dive in. You get to try the lobster thermidor.

1:27:55 > 1:27:58A touch of mustard in there.

1:27:58 > 1:28:01I know you've been excited about, Pat.

1:28:01 > 1:28:04- Oh, man!- You like that?

1:28:04 > 1:28:05It's just...

1:28:05 > 1:28:08Honestly, it truly is my food heaven.

1:28:12 > 1:28:15Well, that's all we've got time for today on Best Bites.

1:28:15 > 1:28:18Remember, all the studio dishes from today are on our website.

1:28:18 > 1:28:21Just go to: bbb.co.uk/recipes

1:28:21 > 1:28:23You'll find loads more to have a go at on there, too.

1:28:23 > 1:28:25So make sure you get stuck in.

1:28:25 > 1:28:27Now, I'm back with more great recipe highlights

1:28:27 > 1:28:29at the same time next week.

1:28:29 > 1:28:31In the meantime, have a great rest of your day,

1:28:31 > 1:28:34and enjoy the rest of the weekend. Bye for now.

1:28:34 > 1:28:37Subtitles by Red Bee Media Ltd