:00:10. > :00:20.Good morning. There is some sensational food in store for you
:00:20. > :00:36.
:00:36. > :00:42.Welcome to the show. We have a mouth watering menu of dishes from
:00:42. > :00:50.the Saturday Kitchen back catalogue. A blackberry Charlotte with
:00:50. > :00:57.homemade cuss custard. Atul Kochhar uses his spices on this humble pork
:00:58. > :01:03.chop to create a tandoor spiced version. Gennaro Contaldo has a
:01:03. > :01:07.chicken recipe with lemon and saffron. To round off today's
:01:07. > :01:11.selection, Griff Rhys Jones faces food heaven or food hell.
:01:11. > :01:15.Surprisingly there was a trio of eel dishes ready for food heaven,
:01:16. > :01:22.but a steaming beef hot pot all set for food hell. Find out what he
:01:22. > :01:28.gets at the end of the show. Before that, here is Theo Randall with a
:01:28. > :01:34.tasty seafood recipe. We are cooking tagliarini, with
:01:34. > :01:44.shellfish and squid, sea bass, brown shrimps, parsley and garlic
:01:44. > :01:57.
:01:57. > :02:02.You are going to do a tomato sauce. A good toe at that time mow sauce
:02:02. > :02:11.depends on how ripe the tomatoes are. If you have tinned tomatoes,
:02:11. > :02:15.just do a slow cooked one, cook it and season it nicely. 20 minutes. A
:02:15. > :02:25.fresh tomato sauce you can cook in two or three minutes if the
:02:25. > :02:27.
:02:28. > :02:35.tomatoes are ripe. Don't get too I'm going to prepare the fish. We
:02:35. > :02:42.have squid here. You have garlic oil and tomatoes in there. Yes. The
:02:42. > :02:52.squid here, Get rid of the wings. We don't use those. You can use
:02:52. > :02:54.
:02:54. > :02:58.them in a stock or something. Get Give it a wipe. You have a busy day
:02:59. > :03:02.today, not only are you here doing this, an interesting thing tonight.
:03:02. > :03:07.It is lunch-time, after this I am going straight back to the
:03:07. > :03:11.restaurant and we are part of the gourmet odyssey, part of the London
:03:11. > :03:21.restaurant week, there is a bus that goes up and down Park Lane,
:03:21. > :03:25.going to Theo Randall, Richard Corrigan as and Scotts. There will
:03:25. > :03:34.be jolly people on the bus at the end of it.
:03:34. > :03:40.The squued is sliced up. In the pan, olive oil and the remaining garlic.
:03:40. > :03:46.I am going to take the skin off the sea bass, beautiful sea bass here.
:03:47. > :03:51.I don't want the skin on there. These mussels have been cook indeed
:03:51. > :03:59.white wine. Garlic and white wine. You have kept the juice for the
:03:59. > :04:09.sauce. I am going to slice the very fresh bit of sea bass, it is so
:04:09. > :04:17.
:04:17. > :04:21.fresh, amazing. Quite thin. Add Season the fish. Salt and pepper.
:04:21. > :04:28.And then get a bit of colour on them, just to increase the flavour
:04:28. > :04:33.of the shellfish. This is our beautiful pasta. This is your
:04:33. > :04:40.famous pasta. Look at the colour of it, it's very dark yellow from the
:04:40. > :04:46.amount of yolks we put into it. use Italian eggs. Yes, because the
:04:46. > :04:56.chickens are fed on carrots, so they have this amazing rich yolk.
:04:56. > :04:56.
:04:56. > :05:02.We are going to add the brown shrimps. Put the pasta in, just
:05:02. > :05:09.boiling salted water. Two or three minutes. People don't make their
:05:09. > :05:19.own pasta, you can buy the fresh dried. Yes. Put the juice in. This
:05:19. > :05:19.
:05:19. > :05:24.is the seasoning of the dish and with a spoonful of tomato sauce.
:05:24. > :05:29.Can you chop me some parsley. juice you are talking about is the
:05:29. > :05:37.mussel liquor of the Yes. You want to cook the fish now. So the fish
:05:37. > :05:46.is poaching now. What is next for Mr Randall then? We have seen you
:05:46. > :05:50.on boxes of pizzas. BBC Good Food Show, I am going to Birmingham with
:05:50. > :05:54.you. The restaurant is going well. Any ideas to expand it? Running a
:05:55. > :06:00.restaurant is a full-time job, it really is. I think just keeping it
:06:00. > :06:06.consistent and the quality up, making it as best as possible.
:06:06. > :06:11.have added the tomato sauce in there. Our pasta is cooked now. We
:06:11. > :06:20.are going to mix. Always with the Italians, always add the pasta to
:06:20. > :06:27.the sauce. It is good to cook it in a frying pan. That last bit, cook
:06:27. > :06:37.the pasta with the sauce, so it actually seasons the pasta. This
:06:37. > :06:38.
:06:38. > :06:48.was an idea you got from the Vengle. It is a seafood Italian pasta.
:06:48. > :07:01.
:07:01. > :07:11.is cooking the pasta in the sauce. So much flavour and really quick.
:07:11. > :07:19.
:07:19. > :07:29.It takes no time at all. We have It smells wonderful. You get to
:07:29. > :07:32.
:07:32. > :07:38.dive in. That's absolutely gorgeous. You can buy the brown shrimps
:07:38. > :07:44.frozen these days. It is so eggy. It looks like just an egg yolk,
:07:44. > :07:48.grated up. It is amazing the amount of yolks you put in there. They
:07:48. > :07:58.give it such a nice texture and flavour.
:07:58. > :07:59.
:07:59. > :08:04.Stunning. Gorgeous. Oh man, it is so tasty.
:08:04. > :08:07.There are different types of fish you could put in there. Anything
:08:07. > :08:15.you want. Mussels are very important. When you took the pasta
:08:15. > :08:20.out of the pan, I always put it in a Colin der. But you put it
:08:20. > :08:30.straight in the pan. Coming up there is a blackberry Charlotte but
:08:30. > :08:32.
:08:32. > :08:36.first here is Rick Stein on one of his fascinating seafood odysseys.
:08:36. > :08:40.Queensland Australia, I first came here when I was backpacking around
:08:40. > :08:45.the world. I was 19 19 and it's always remained in my mind how warm
:08:45. > :08:51.and blue and tropical it was. But I can't really recognise it now.
:08:51. > :08:54.There were far fewer houses then and only a few shops. Now it's
:08:54. > :08:59.really sophisticated with dress shops everywhere and great
:08:59. > :09:05.restaurants and cafes and bars. I thought I recognised this pub, but
:09:05. > :09:12.one thing I do remember is this unforgettable beach, this beach to
:09:12. > :09:18.end all beaches. Nothing makes me more jealous when I think about the
:09:18. > :09:22.hedonistic lifestyle of Australia. You know the Australian expression
:09:22. > :09:32.no worries. Well how could you have any worries sitting up to your
:09:32. > :09:36.waist in warm water, fishing and drinking ice cold beer. I might
:09:36. > :09:40.look a bit odd coming out of the sea here but it is so hot on this
:09:40. > :09:45.beach I just had to be a paddle before I started this cooking. This
:09:45. > :09:50.dish you have got to do. It is beach food, my idea of beaches in
:09:50. > :09:58.Queensland, but you could cook it outdoors in your garden. It is
:09:58. > :10:02.squid with a salad in a Thai dressing and toned all the Thai
:10:03. > :10:10.flavours down so it will fit in here. First of all into the pan
:10:10. > :10:16.goes plenty of vegetable oil, a nice hot wok, keep your woks hot. A
:10:17. > :10:23.good pinch of cayenne pepper, plenty plenty plenty. Now squid. I
:10:23. > :10:30.have prepared the squid. I have cut it up and cut diamond patterns to
:10:30. > :10:33.tenderise it a bit. Saute it off for about two minutes. Do I have to
:10:33. > :10:39.justify why I am standing outside on a beach, no because everything I
:10:39. > :10:44.cook on the beach is designed to be cooked on a beach. Even back home
:10:44. > :10:48.in little cold cold England we can still get those lovely hot hot
:10:48. > :10:53.sunny days and get out in the garden and do some cooking. I am
:10:53. > :10:57.going to take that off the heat and leave it to cool down and now make
:10:57. > :11:02.the bit that counts, the roasted rice, it gives the salad a lovely
:11:02. > :11:06.crurching. Stir it for two minutes letting it brown. All good dishes
:11:06. > :11:09.have a little hook, that people say what is that, I have never tasted
:11:09. > :11:15.that before. That's what this is in this dish. It is the roasted rice.
:11:15. > :11:20.I really want you to try this dish. Because in the series I did, there
:11:20. > :11:25.is one dish I think everybody should try. Last series it was the
:11:25. > :11:32.little Thai fish cakes, the series before it was the Jambalya, in this
:11:32. > :11:39.one it is the roasted rice and squid salad. Give that a good
:11:39. > :11:45.pounding in the mortar. Now to make the salad. I just cut up some
:11:45. > :11:52.lovely lettuce here and picked off mint, coriander and thinly shredded
:11:52. > :11:58.some spring onions. Just put a handful on this plate. Now the
:11:58. > :12:06.squid, which is cool, just arrange that very, very neatly over the top
:12:06. > :12:12.and now the quickest dressing you have ever seen. Lemongrass, in with
:12:12. > :12:22.red chilli, sugar, fish sauce, two tablespoons, and the same amount of
:12:22. > :12:23.
:12:23. > :12:27.water. That is it. Stir that around. Straight on to the salad. If The
:12:27. > :12:32.last thing, and the best thing is the roasted rice, nicely crunched
:12:32. > :12:36.up. Over the top of the dressing like that. Don't you think you want
:12:36. > :12:41.to eat that! I can tell you, if youate that, I may have said this
:12:41. > :12:48.before, you would think in the words of that terrible cliche, you
:12:48. > :12:53.had died and gone to heaven, it's so good.
:12:53. > :12:57.There is another dish I really worked out, thinking of Australia,
:12:57. > :13:02.thinking of minimum ingredients, just the minimum ingredients, this
:13:02. > :13:06.one is an oyster dish, they have lovely oysters on this coast. They
:13:06. > :13:12.have so much flavour and they are small, but really plump. This dish
:13:13. > :13:17.was deep fried oysters in tempura batter and a dipping sauce and
:13:17. > :13:22.wedges of lime. First of all what I did was open the oysters, take them
:13:22. > :13:29.out of the shell. Then I made up a very simple dipping sauce, which
:13:29. > :13:36.was just soya sauce, equal quantities of water and lime juice.
:13:36. > :13:41.Then I made up a batter, all the tempuras before had egg, but this
:13:41. > :13:46.was just flour and cornflour, mixed together with a few sesame seeds
:13:46. > :13:51.which had been lightly toasted and then that was mixed with ice cold
:13:51. > :13:55.soda water, up to about the consistency of between single and
:13:55. > :13:58.double cream. You mix that with your hands, round and round with
:13:58. > :14:02.your hands and it doesn't matter if there is a few lumps in it because
:14:02. > :14:08.the whole thing is, it has to be freshly made. I don't know what it
:14:08. > :14:15.is about the soda water, but when you take the oysters out and drop
:14:15. > :14:19.them into hot oil at 190 degrees C, the batter just goes so crisp and
:14:20. > :14:24.it is so thin, you can still see the oysters inside the batter. You
:14:24. > :14:29.fry them for no more than a minute. You take them out and you put them
:14:29. > :14:34.back into the clean shells. The idea of it is to give a cooked
:14:34. > :14:44.oyster dish for those that don't particularly like raw oysters but
:14:44. > :14:47.
:14:47. > :14:51.still get the fresh ozone flavour from the oysters. It is a ripper. I
:14:51. > :14:56.met the chef at this restaurant and I know she wanted to sum up for me
:14:56. > :15:00.what is great about the seafood here. We started with a lemon salad.
:15:00. > :15:05.That's not seafood but it was just the most wonderful taste I have
:15:05. > :15:10.ever had. The lemons here, when you cut them they spurt out in juice.
:15:10. > :15:14.She sliced up the lemons, put them in a big bowl, added good chopped
:15:14. > :15:23.mint and a pinch of garlic and a pinch of chilli and then some oil.
:15:23. > :15:27.Turned it all over and that was it. So fresh. Fantastic. Next, the
:15:27. > :15:37.first seafood, that was great. It was mussels with beans. I remember
:15:37. > :15:39.
:15:39. > :15:44.it on the menu. Those beans and those mussels, cannelini beans
:15:44. > :15:50.cooked so sompt and the mussels were turned over them with garlic,
:15:50. > :15:55.plenty of olive oil and tomato. beans when they are they are cooked
:15:55. > :16:00.like that they they take up flavour so well. I must have had about
:16:00. > :16:10.three portions of them. I couldn't stop eating them. I had three of
:16:10. > :16:16.
:16:16. > :16:20.those. After that, fuzilli with tiny crabs. The dish, it was called
:16:20. > :16:25.prima vera. Lots of them cooked with the pasta and with the crabs
:16:25. > :16:30.and they were so sweet. Then the sauce was all tight and clung to
:16:30. > :16:34.the pasta. So appetising. Something I really learnt about that, keep
:16:34. > :16:40.your sauce tight, keep it dry, it binds around the pasta and tastes
:16:40. > :16:44.wonderful. The next plate was stunning looking. You know here the
:16:44. > :16:50.Italians use the ink from cuttle fish and squid in rice dishes, in
:16:50. > :16:55.pasta dishes. This was a cuttle fish and spaghetti dish, it was
:16:55. > :17:01.black and glissening, I could could taste garlic, parsley, tomato in
:17:01. > :17:06.there and a touch of chilli, and some lovely chunks of cuttle fish
:17:06. > :17:10.and a great big pile of it. My appetite was raring to go. After
:17:10. > :17:14.that, now this I think was the most interesting dish of the wholemeal,
:17:14. > :17:19.again, it was pasta, again it was spaghetti, as with the cuttle fish,
:17:19. > :17:23.but if you think pasta is a one note dish, you are wrong. There are
:17:23. > :17:29.so many different notes, so many different tunes you can play. So
:17:29. > :17:33.what she had done was just to put the row of the urchin in with the
:17:33. > :17:43.oil and then just stirred everything together at the last
:17:43. > :17:43.
:17:43. > :17:46.minute. It just tasted of the sea. It the a supreme ozoney flavour. We
:17:46. > :17:52.didn't get a lot of it, this is quite a meal this, I was beginning
:17:52. > :17:56.to feel full up. I knew there was more to come. Finally, a whole sea
:17:56. > :18:01.bass, and I was happy it was finally, although my enthusiasm and
:18:01. > :18:11.curiosity was still high, I was getting a bit full up! The bass,
:18:11. > :18:11.
:18:11. > :18:15.this time it was cooked in not much water, garlic, olive oil, tomato.
:18:15. > :18:21.It was perfect. It made me think about the chef, I tried to talk to
:18:21. > :18:25.her, a bit difficult, because I don't speak Italian. She is an
:18:25. > :18:30.older cook and I really like that. I would, wouldn't I! But I get the
:18:30. > :18:36.feeling with her with her calmness and poise and the way she makes
:18:36. > :18:40.everything seem effortless. She is doesn't have to try too hard. She's
:18:40. > :18:47.been cooking those same dishes forever really, because she knows
:18:47. > :18:50.that's what works. You don't need to be full of pizzazz and showing
:18:50. > :18:58.off and reduce this and little bits of that. You just cook what you
:18:58. > :19:02.know well and you just stick to that.
:19:02. > :19:06.That beach, you know that expression life's a beach, whenever
:19:06. > :19:12.I hear that, that is the beach I think about. Also I think about
:19:12. > :19:17.people like Sall ji Jones, that have to be on the beach, beautiful
:19:17. > :19:21.lovely blonde bubbly Australian girls, that is a typically male
:19:21. > :19:25.view, but their zest for the outdoors is so infectious.
:19:25. > :19:33.Everything is so bright and blue and yellow. It reminds me of the
:19:33. > :19:38.painting of a swimming pool of David Hockney's, a big splash.
:19:38. > :19:42.day like this you have to say who cares if we catch a fish, the whole
:19:42. > :19:47.fun is just being here. This is the day that Queensland is famous for.
:19:47. > :19:55.When you do this all day, you can come up and build a fire and cook
:19:55. > :20:01.the catch, it is the ultimate really. And a few tinies. You never
:20:01. > :20:05.go to the beach without your tinies. I love cooking fish probably
:20:05. > :20:09.because I love fishing and with that has been go along with the
:20:09. > :20:16.boys on the fishing weekend, and it's you are the girl so you cook!
:20:16. > :20:23.Sally is on telly in Queensland. I felt a bit clumsy, she is so good.
:20:23. > :20:27.I have been down to the beach and selected these leaves, they are a
:20:27. > :20:31.lovely leaf that grows around all the beaches of Australia, not so
:20:31. > :20:35.good to eat, but what we are going to use them for is a slight smoking
:20:35. > :20:40.effect on the fish and use it as a bed to rest the fish on. What we do
:20:40. > :20:45.is possible it all into the bottom of the frying pan and you can see
:20:45. > :20:49.it makes a lovely bed for our fish to lie on. We didn't get a fish
:20:49. > :20:58.this morning when we went fishing but I went up to the store and
:20:58. > :21:03.picked up this baby squire, which is a small snapper. Put in some
:21:03. > :21:10.lemon and life slices. We don't need to season the fish, just put
:21:10. > :21:14.some more leaves over the top of him. Put him to bed. A few slices
:21:14. > :21:24.of lemongrass stalks I have there which infuse more flavour in the
:21:24. > :21:31.
:21:31. > :21:35.dush. On with the the dish dish On with the lid. We are going to
:21:35. > :21:41.Carmelise those ingredients, it will only take a couple of minutes.
:21:41. > :21:51.A bit more cooked than just softened. I am making a bush tomato
:21:51. > :21:52.
:21:52. > :21:59.sauce. What are bush tomatoes. are called desert raise sins.
:21:59. > :22:02.taste like sun-dried tomatoes, a slightly smoky taste. You are right.
:22:02. > :22:07.A very intense flavour, because they are quite strong I am using
:22:07. > :22:12.cherry tomatoes also, but this will put another nice edge on the sauce.
:22:12. > :22:22.Good bushtucker. It is my bushtucker ingredient to show the
:22:22. > :22:24.
:22:24. > :22:30.English fellas. In with a whole heap of cherry tomatoes. The bush
:22:30. > :22:37.tomatoes roughly chopped and a few kaffir lime leaves. Now we have the
:22:37. > :22:47.fish with a lot of smoke in there. We pour in some water. Can you
:22:47. > :22:48.
:22:48. > :22:52.smell that? Yeah, wow. I can smell the lemongrass first. Back on and
:22:52. > :22:59.we finish the cooking process by teaming the fish for another six
:22:59. > :23:09.minutes for one that size. sauce is cooked down now. Finish it
:23:09. > :23:16.
:23:16. > :23:22.off with a teaspoon of sugar and There we have our little snapper.
:23:22. > :23:28.That's nicely cooked down to the bone. With our smoky bush tomato
:23:28. > :23:38.chutney we have an Australian feed for you Rick. Are you nervous?
:23:38. > :23:38.
:23:38. > :23:45.is the moment of truth. It's all right. It's very nice. That's
:23:45. > :23:52.fantastic. I am going to take this back to Padstow. It really is good.
:23:52. > :23:57.I was worried it was going to be too smoky. But it's not. It's
:23:57. > :24:05.brilliant. This is great. It's lovely isn't it. He's eating my
:24:05. > :24:09.food. I came to Brisbane last year when I was judging the restaurant
:24:09. > :24:16.of the year for the whole of Australia. It was a fantastic job.
:24:16. > :24:20.One of the places they took me to is this unprepossessing whether
:24:20. > :24:25.board house called two small rooms and that is all it was, just two
:24:26. > :24:31.small rooms but inside, boy, could they cook. Their star dish was an
:24:31. > :24:36.omelette made with mud crab meat. You thought that crocodiles were
:24:36. > :24:40.the only dangerous things in the Mangrove swamps of Queensland, you
:24:40. > :24:45.are mistaken, these are seriously dangerous. They are so active, they
:24:45. > :24:50.make our brown crabs look a bit like pacifists. They live most of
:24:50. > :24:54.their life out of water and they want to get you. If you got your
:24:54. > :25:02.thumb caught in that claw, it would be off, just a stump. There is a
:25:02. > :25:09.joke, a place called the Whit Sunday islands and there is a boat
:25:09. > :25:15.place, and instead of a guard dog they have a crab on a lead. I want
:25:15. > :25:22.to cook with these crabs. Crab omelette with stir fry, it's
:25:22. > :25:26.fantastic. One tip I picked up on this journey was to do with with
:25:26. > :25:32.something that troubles every cook, killing shellfish. If you put them
:25:32. > :25:38.into ice cold water, really ice cold water, their systems shut down
:25:38. > :25:47.and you can cook them humanely. This omelette is on a bed of stir
:25:47. > :25:52.fried jenling vegetables. A bit of snow pea bean sprouts and a sauce
:25:52. > :25:56.as well. Now the omelette. Free- range eggs, it's got to be for a
:25:56. > :26:05.really good omelette, five or six of them for a couple of good
:26:05. > :26:11.omelettes. It is a good way of telling whether a chef can really
:26:12. > :26:16.cook is all about cooking an omelette. Cook for 20 minutes only
:26:16. > :26:21.so it comes out. Fold the omelette over the crab and lay it on top of
:26:21. > :26:31.the stir fried vegetables and then cut into that. You don't know where
:26:31. > :26:33.
:26:33. > :26:39.the omelette stops and crab meat Rick had interesting bushtucker
:26:39. > :26:44.ingredients in that film. We do get great bushtucker things of our own
:26:44. > :26:48.in the UK and probably one you find everywhere at the moment is
:26:48. > :26:58.Blackberries. I am going to do blackberry Charlotte. It was
:26:58. > :27:03.supposed to be named after George III's Mrs.
:27:04. > :27:09.Queen Charlotte. Little bit of sugar in there and water, just a
:27:09. > :27:14.touch and soften them down. The base of a Charlotte is bread. We
:27:14. > :27:21.are going to use the Christs of the bread, remove the crusts and cut
:27:21. > :27:31.this up which go in the mouleds here. I smeed a small square.
:27:31. > :27:39.
:27:39. > :27:45.Zplnchts We have melted butter there, and combine it altogether.
:27:45. > :27:50.Been talent spotted aged 14? Rges yes. As an actress? It was a good
:27:50. > :27:54.start, it was for a kids series, called Under The Bed clothes, it
:27:54. > :28:02.was a book review programme and I could play the drums, which is why
:28:03. > :28:10.I got the part. I did that and then went into a programme called Just
:28:10. > :28:15.Us, when I was 14, which was a Kay Mellor written kids programme. At
:28:15. > :28:20.16, just a little programme, I was working in a well-known burger bar
:28:20. > :28:25.at the time and went for an audition for Coronation Street and
:28:25. > :28:33.got it and I started that when I was 16. I carried on working in the
:28:34. > :28:40.burger bar for a year. Did you have one of those headsets. They didn't
:28:40. > :28:47.have headsets in my time. You think I am younger than what I am.
:28:47. > :28:52.that I go in those burger bars. did five-and-a-half years in Corry.
:28:52. > :28:57.As an actress, that's got to be the best start, because it is
:28:57. > :29:03.repetitive. You learn your trade there. People go to drama school, I
:29:03. > :29:10.didn't get that pleasure but I heard how to hit marks and learn
:29:10. > :29:15.lines quickly and self-direct, it was a real training ground for me I
:29:15. > :29:19.didn't understand at the time what a big deal it was. Then at 21, I
:29:19. > :29:22.said I think I have done that now, I am going to leave. With a
:29:22. > :29:29.programme like that, you are learning off so many other people,
:29:29. > :29:34.that must have been a great start. You meet some amazing characters of
:29:34. > :29:37.actors, you get every kind of actor on that show, people who are
:29:37. > :29:42.professionals, who know their lines all the time and there are people
:29:42. > :29:47.who come in and are nervous for one episode. You are mixing with all
:29:47. > :29:53.sorts of people, and you learn a lot. I have filled it with the
:29:53. > :30:01.Blackberries, put loads of butter on the bread. How do you do three
:30:01. > :30:06.things at once, talk to me and cook and explain all the things at the
:30:06. > :30:11.same time. Don't wear white trousers when you are doing
:30:12. > :30:15.Blackberries. I am going to do custard. The custard is milk and
:30:15. > :30:20.cream and vanilla and eggs and sugar. They want three minutes in
:30:20. > :30:24.the oven. You were talking about learning off other people, no more
:30:24. > :30:30.so than what you are doing at the moment. I am doing a show called
:30:30. > :30:36.Mount Pleasant on Sky 1 on Wednesday nights. It is like a
:30:36. > :30:41.proper who is's who of the British TV TV scene. We have Bobby ball,
:30:41. > :30:48.Pauline Collins, you have the main character Sall ji Lindsay -- Sally
:30:48. > :30:50.Lindsay and Dan Ryan who has been in everything. Lisa Tarbuck. I was
:30:50. > :30:54.watching it last night, you recognise three or four people and
:30:54. > :30:59.then somebody walks through the door and you recognise them as well.
:30:59. > :31:03.It is about Lisa and Dan and it is about their life, and so you have
:31:03. > :31:08.their parents, you have their best friends. I play Sally's best friend
:31:08. > :31:12.and her boss as well. It is just about their lives in this lovely
:31:12. > :31:17.fictional place called Mount Pleasant and it is funny and
:31:17. > :31:21.dramatic also. I am more the drama element rather than the funny
:31:21. > :31:27.element. The story lines they have, it is based around the couple, it
:31:27. > :31:32.is like every day life. It really is. Sarah Sarah Hooper who wrote it,
:31:32. > :31:39.managed to capture actual real-life conversation and put it into a
:31:40. > :31:48.script. It is so real. I am obsessed with twitter, so I look at
:31:48. > :31:54.twitter as I am watching the programme. I don't understand that.
:31:54. > :31:59.My hands are too big to type. I can't do the phone thing. You don't
:31:59. > :32:03.have to do it on your phone. Use your computer. So many people are
:32:03. > :32:08.tweeting saying that is my life, I know those people, that is how I
:32:08. > :32:16.speak. There was a great bath bath scene on Wednesday where Lisa and
:32:16. > :32:21.Dan get a bit drunk in the bath, have a laugh singing oasis tracks
:32:22. > :32:25.and quite a few people tweeted they have done similar things. It is
:32:25. > :32:29.capturing real-life and people identified with it. Looking at your
:32:29. > :32:36.careers, TV has been a huge theme all the way through. Most would do
:32:36. > :32:42.a mix and match of theatre and TV. You just concentrated on one?
:32:42. > :32:46.quite fancy doing theatre. I have dipped in a little bit but so far,
:32:46. > :32:55.each job I have leads on to the next job, I don't get many gaps in
:32:55. > :33:02.between. So telly is my main stay. You have done film. A little bit.
:33:02. > :33:12.My scenes with Emma Thompson, blick and you will miss me, but I have
:33:12. > :33:12.
:33:12. > :33:16.done a film. I am making a custard Pat this is a homage to custard,
:33:16. > :33:21.all will be revealed when you watch this next week. A little bird told
:33:21. > :33:25.me she put it back on the menu because I banned it.
:33:25. > :33:32.The idea with custard is you want to whisk it, so when you put the
:33:32. > :33:37.egg yolks in, you want to whisk it enough it starts to thicken up. It
:33:37. > :33:43.should coat the back of the spoon. The texture changes, you can see
:33:43. > :33:53.that thick in the bottom of the pan. Tnt is easy to get custard wrong.
:33:53. > :33:57.
:33:57. > :34:01.We have our pudings which should be ready in the oven. You can make
:34:01. > :34:07.these beforehand. The secret of this, you have to cover the bread
:34:07. > :34:15.in plenty of butter otherwise it will stick. I love pudings. Press
:34:15. > :34:20.them down a bit, otherwise they souffle up.
:34:20. > :34:25.If you had to eat sweet or savoury for the rest of your life, which
:34:26. > :34:35.would it be. I would live in bread and butter. In fact you could take
:34:36. > :34:41.
:34:41. > :34:45.the bread away, I am not fussed People in my village, they look at
:34:45. > :34:55.me as if I am weird, because I go off in the morning and early
:34:55. > :34:57.
:34:57. > :35:02.evening on my Segway around the village with a carrier bag, I am
:35:02. > :35:12.going hunting for Blackberries. You get the once from the top, not the
:35:12. > :35:27.
:35:27. > :35:36.Of You can just nod, because it is hot or shake your head. Oh my gosh,
:35:36. > :35:39.that's really nice, the bread... Don't sound so surprised!
:35:39. > :35:42.Now you know what to do with all the Blackberries you should have
:35:42. > :35:46.been picking this weekend. The recipe is on our website, so go and
:35:46. > :35:50.have a look and have a go this weekend. Here is something spicier
:35:50. > :35:56.from the brilliant chef Atul Kochhar. Great to have you on the
:35:56. > :36:02.show. What are we cooking? Local pork?
:36:02. > :36:10.Nice organic local pork. The way I am cooking this one is making a
:36:10. > :36:19.marinade like a tandoory marinade, but this is simplistic, with fresh
:36:19. > :36:26.herbs and spices. Mustard paste, double cream, single cream, pernod,
:36:26. > :36:36.cinnamon seeds, and -- sorry cinnamon powder, fennel seeds and
:36:36. > :36:37.
:36:37. > :36:44.nutmeg. You Most people think of red in the UK but it should be this
:36:44. > :36:52.colour if it is fresh ingredients. It could be green red Oriel low.
:36:52. > :36:58.But the tandoory is the oven. the way you cook food is the way
:36:58. > :37:08.you marinade it. In we go with the garlic. You are going to trim the
:37:08. > :37:12.
:37:12. > :37:20.pork. Trim off the fat. Nutmeg. Just a dash of nutmeg. Double cream.
:37:20. > :37:26.Single cream. Pernod. Why single and double cream? Single cream
:37:26. > :37:32.gives the body because double cream cooks really fast and it will help
:37:32. > :37:39.to Carmelise the skin of the pork first. Rosemary and thyme going in
:37:39. > :37:46.there. Have you got enough ingredients there! When I saw your
:37:47. > :37:56.recipe, I thought I have got to do something and save the day!
:37:57. > :38:00.
:38:00. > :38:03.You wait! The pork goes in and stays in the
:38:03. > :38:11.fridge for anything from ten minutes to four hours, up to you.
:38:11. > :38:21.will put that in the fridge. Matt is thinking that is way too many
:38:21. > :38:22.
:38:22. > :38:32.ingredients, but it is a fantastic dish. I need the apple, perfect
:38:32. > :38:37.
:38:37. > :38:43.diess. Twob centimetre diess, all right. For my cabbage salad, I need
:38:43. > :38:49.oil. You are using an Australian apple though. I have to give some
:38:49. > :38:56.respect to John for that. Good Australian ingredients. It is a
:38:56. > :39:06.great dish, apple will help it. Cabbage with one salad and then
:39:06. > :39:06.
:39:06. > :39:16.this is the other salad. Two salads in there. Are you serious about two
:39:16. > :39:18.
:39:18. > :39:23.centimetres? Nearly. Mustard seeds, curry leaves. A bit of ginger in
:39:23. > :39:27.there. The pork you are going to seal off and then cook it on the
:39:27. > :39:35.pan and flash it through the oven. Yes, it will take five to ten
:39:35. > :39:41.minutes in the oven. Can I put the apple in there? Yes. The spices
:39:41. > :39:44.coriander seeds, crushed red chilli, pinch of salt and pepper. I am
:39:44. > :39:54.going to have to watch this again, because I have lost what is
:39:54. > :39:54.
:39:54. > :40:02.happening. You have frozen porcini mushrooms here. Can you use
:40:02. > :40:12.chestnut mushrooms or something like that instead. Yes, you can use
:40:12. > :40:27.
:40:27. > :40:34.button mushrooms. I have grated coconut in there. Cabbage is ready.
:40:35. > :40:41.We need to add a lime to them. is going in to the oven for ten
:40:41. > :40:51.minutes. It's like the generation game!
:40:51. > :40:51.
:40:51. > :43:02.Apology for the loss of subtitles for 131 seconds
:43:02. > :43:10.I have to say, I did taste this in rehearsal and it is well worth it,
:43:10. > :43:15.because, taste that, it's worth it. Haven't you got a funny story with
:43:15. > :43:20.your dog and a pork chop? really. It wasn't funny for me. We
:43:20. > :43:24.were having a BBQ, I come from a big Greek family, I gave the dog a
:43:24. > :43:28.bit of the pork chop and it got down to the bone. I thought he is
:43:28. > :43:36.finished with it now, I thought I would take it off him, I was only
:43:36. > :43:46.four or five, I took it off him, he bit my ankle. Don't laugh! My mum
:43:46. > :43:56.
:43:56. > :44:05.got rid of the dog and I brother That's gorgeous, that is absolutely
:44:05. > :44:12.gorgeous. Thank you. Other than pork, you could do it with lamb.
:44:12. > :44:22.You could do it with fish? Yes. What fish would you use? I would
:44:22. > :44:24.
:44:25. > :44:34.use this on sword fish. We can also do it on monkfish, any firm fish.
:44:35. > :44:36.
:44:36. > :44:46.Beautiful. Love the cabbage with it, it is delicious.
:44:46. > :44:50.
:44:50. > :44:54.The ingredients are more exciting There will be more great recipes
:44:54. > :44:59.from Atul Kochhar over the coming weeks. Next Valentine Warner with
:44:59. > :45:04.something seasonal and delicious. Now is the time of year when our
:45:04. > :45:11.native fruit really delivers. Hedgerows are bursting, orchards
:45:11. > :45:18.laden, there's plenty to go round. But it is the versatility of autumn
:45:18. > :45:26.fruit that really excites me, eaten fresh off the branch. Or cold
:45:26. > :45:31.stored, bottled and jarred to take us through winter.
:45:31. > :45:35.Of all the autumn orchard fruits in this country, the British plum has
:45:35. > :45:40.the shortest season. It is a delight you should save our right
:45:40. > :45:46.now. Plums start arriving from late summer but they make me think of
:45:46. > :45:52.autumn, drowsy was.S and I realise it is time to start cooking
:45:52. > :45:56.crumbles, plum could be letters and delicious -- cobblers. Today I am
:45:56. > :46:03.in plum paradise. Home to the largest collection of fruit trees
:46:03. > :46:07.in the world, this horticultural trust in Kent is a living library,
:46:07. > :46:13.dedicated to the research of fruit. There are 350 species of plum in
:46:13. > :46:21.this orchard alone. To make the most out of my visit, I am
:46:21. > :46:27.enlisting the head of head tour guide Ted. What an amazing place.
:46:27. > :46:33.Absolutely. It's groaning with plums. Plum central. Try one for a
:46:33. > :46:37.start. To get me in the zone. Very, very delicious.
:46:37. > :46:43.Bad weather during a flouring season has result indeed a poor
:46:44. > :46:51.crop this year. But it still looks like an awful lot of plum toss me
:46:51. > :46:58.and I am going to do my darnedest to sample as many as I can.
:46:58. > :47:05.I am in total heaven here. How many have we got to go? Only 346. I
:47:05. > :47:11.accept no responsibility for your stomach. Next. This is Gordon
:47:11. > :47:18.Castle, good Scottish plum. It's kind of fat, incredibly juicy and
:47:18. > :47:23.sweet. What I don't understand, with so many amazing plums to eat,
:47:23. > :47:28.we don't really see them around. am so sad we get so few varieties
:47:28. > :47:32.in the shops. Few of the wonderful plums here here will be found in
:47:32. > :47:38.your local supermarket because they don't make the commercial grade.
:47:38. > :47:45.Deemed not fruitful enough, too disease prone or just outside of
:47:45. > :47:51.popular taste. That's like grapy. You should find a good selection of
:47:51. > :48:00.tasty tree ripened fruit at farm shops and farmers markets. This is
:48:00. > :48:09.Victory, an English plum. I tell the ladies to bend forward
:48:09. > :48:16.when they eat it. You need to. sexy if they don't lean forward.
:48:16. > :48:21.Say no more. With such a dizzying array of plums, this seems the
:48:21. > :48:26.perfect opportunity to experiment with one of my favourite autumn
:48:26. > :48:31.pudings, plum crumble. I don't know whethering it single variety or
:48:31. > :48:34.include include some of the bitter types, mix it up, I am in a plum
:48:34. > :48:40.dilemma at the moment. In the neighbouring orchard, fruit expert
:48:40. > :48:44.Dave has been conducting trials to find the next big thing in plums. I
:48:45. > :48:49.am hoping his trees will provide the raw inspiration to make an
:48:49. > :48:54.experimental crumble of epic quality. Rching In the interests of
:48:54. > :49:00.my crumble, I want a big fat juicy plum, but I quite like a bit of
:49:00. > :49:10.bitterness. You are one of those awkward people. This one is a
:49:10. > :49:10.
:49:10. > :49:18.variety from Canada and it is a big blue plum. Fat. Can I have a bite.
:49:18. > :49:23.That is amazing. Perfect. Dave's next suggestion is a well-known
:49:23. > :49:33.all-rounder that can be found in good green grocers and supermarkets.
:49:33. > :49:33.
:49:33. > :49:43.Six of those please. That is something really different.
:49:43. > :49:43.
:49:43. > :49:48.That is just a number, 90. That is an exceptional plum. We have had
:49:49. > :49:54.three hits, I told you what I wanted and you gave me three
:49:54. > :50:00.corkers. I have almost reached plum saturation point. I don't think I
:50:00. > :50:05.can take bun more. Zsh zplsh one more. I have totally
:50:05. > :50:12.overdone it on the plums. I have to have a lie down.
:50:12. > :50:17.I actually feel sick. An hour later I am ready to hit the
:50:17. > :50:26.kitchen with tour guide Ted and my experimental plums. We start by
:50:26. > :50:34.cutting the flesh off the stones. Brogdale autumn plum crumble, good
:50:34. > :50:39.warming, sticky, hot, comfort. desert there is. I like custard
:50:39. > :50:48.with my crumble. I am from the cream school. Can I ask you to
:50:48. > :50:57.scatter one big spoonful of sugar. Heaped? Yes. No half measures here.
:50:57. > :51:01.And quite often a put a bit of lemon in my crumble. They are so
:51:01. > :51:06.distinctive, it would be an insult here. The crumble topping is very
:51:06. > :51:11.simple. Flour with a little brown sugar and a few chunks of cool,
:51:11. > :51:16.hard butter. Few don't have a food processor, use your finger tips to
:51:16. > :51:21.rub everything together until it resembles bread crumbs. Then oats.
:51:21. > :51:30.This stops it sticking together and makes it crunchy. My mouth is
:51:30. > :51:36.watering already. Good. We wanted it properly crunchy. Finally the
:51:36. > :51:46.crumble goes into a medium-hot oven. After 45 minutes, it is crispy on
:51:46. > :51:48.
:51:48. > :51:55.top and bubbling. Hot autumn magma. Looks delicious. Let's hope it is.
:51:55. > :51:58.Hope it is. I have relented. I just made you custard. Can I give you a
:51:58. > :52:02.good crunchy bit here. I have included so many plums and they are
:52:02. > :52:12.so juicy, it is slightly slightly sunken I am afraid, but the colour
:52:12. > :52:15.
:52:15. > :52:19.is amazing. It looks first-class. Yes. Yes.
:52:19. > :52:28.A good crumble should have a kick to it. The texture, taste and
:52:28. > :52:38.tanginess is just right. Thanks to you and thanks to the plums.
:52:38. > :52:39.
:52:39. > :52:47.Four helpings is enough for me. In autumn there is an adunedance of
:52:47. > :52:51.fantastic fruits in the markets. So get preserving.
:52:51. > :52:56.Cooking jams, and chutneys is a great way of ensuring a year-long
:52:56. > :53:01.supply of your favourite fruit. The one I love most has to be apple and
:53:01. > :53:06.pear chutney. Start off by chopping a couple of
:53:06. > :53:12.onions. This is an intense chutney. I don't like them wishy-washy, I
:53:12. > :53:19.like them dark and moody. Then add a little sun flour oil to the pan
:53:19. > :53:25.and throw them in. I want to get them a little bit burny and it
:53:25. > :53:31.gives it more depth. Next sprinkle in a tablespoon of yellow mustard
:53:31. > :53:36.seeds, cloves and a few black pepper pepper corns. Peel your
:53:36. > :53:43.apples and pears and chop. Don't cut them too big otherwise they
:53:43. > :53:48.might be troublesome when trying to jam them in a sandwich.
:53:48. > :53:53.A good apple. Throw the fruit into the pot and
:53:53. > :53:58.add equal quantities of malt vinegar and white wine vinegar.
:53:58. > :54:08.That might seem very extreme and tart, but it is now going to be
:54:08. > :54:08.
:54:08. > :54:13.mellowed by the sugar. Use rich muscovado sugar. A chunk of ginger
:54:13. > :54:18.goes into the pot. It gives it that heat. Finally, add salt and mix
:54:18. > :54:25.well. I am already thinking about pieces of pink ham falling away
:54:25. > :54:31.from the joint and bits of tangy cheese that make you go, really
:54:31. > :54:36.bity Cheddar, a fat dollop of chutney sitting next to it.
:54:36. > :54:44.Bring the mixture up to a simmer and cook for 45 minutes. That is
:54:44. > :54:47.just smelling really sweet and tanky and tanky and delicious.
:54:47. > :54:52.Stick on the label on the jars and try to resist tucking in for at
:54:52. > :55:02.least a couple of months when the flavours will have developed fully.
:55:02. > :55:04.
:55:04. > :55:11.Next on my preserving safari is is figs in syrup. They are one of my
:55:11. > :55:17.favourite fruit. They are incredible inside. Make four small
:55:17. > :55:21.cuts in each fig. Put in a pan and add water, enough to just cover
:55:21. > :55:30.them. Then for for sweetness add sugar and three generous table
:55:30. > :55:39.spoons of lucious honey. Then the secret ingredient, orange
:55:39. > :55:44.blossom water. The small is warm nights in Arabia, really, really
:55:44. > :55:49.flowery, you could slap it on and go out for the evening. A few drops
:55:49. > :55:56.in there. Put The pan on to simmer and cook until the figs are tender
:55:56. > :56:05.enough for a knife to sink straight Gently spoon into a jar and cover
:56:06. > :56:10.with the syrup. Delicious. Into some porridge or even with yoghurt.
:56:10. > :56:18.It's no secret apple and slow roast pork are a marriage made in heaven,
:56:18. > :56:28.but here is a deliciousy quick pork chop alternative. Peel, core and
:56:28. > :56:35.slice an apple. Sprinkle with sugar and salt and lay on some butter.
:56:35. > :56:43.Next heat some vegetable oil with more butter. Season your pork chop
:56:43. > :56:49.and place in a hot sizzling pan. After three minutes, carefully add
:56:49. > :56:54.your sliced apple. And turn over your chop to brown the other side.
:56:54. > :57:00.Then introduce the pork and apple to a hot oven to cook through.
:57:00. > :57:09.After ten minutes, remove from the oven and take the chop out to rest.
:57:09. > :57:14.In its place, add another classic pork accompaniment, sage. When the
:57:14. > :57:24.apple has turned golden brown, place it sticky side up next to its
:57:24. > :57:31.
:57:31. > :57:35.perfect partner and top the chop We are not cooking live today, but
:57:35. > :57:40.we are showing you some of the highlights from the archives. Still
:57:40. > :57:44.to come on Best Bites, Tom Kitchin takes on Pierre Koffmann in the
:57:44. > :57:51.omelette challenge and Paul Rankin is a master of mixing flavours from
:57:51. > :57:56.the east and west. His sesame fried brill with Asian coal slow is one
:57:56. > :58:02.to try this weekend. Griff Rhys Jones faces food heaven or hell.
:58:02. > :58:08.Did he get the eel dishes he asked for, or was it a beef hot pot with
:58:08. > :58:12.dumplings. Find out at the end of the show. Here is the little
:58:12. > :58:15.Italian stallion Gennaro Contaldo with a master class in
:58:15. > :58:25.Mediterranean cooking. Thank you for coming on. What are
:58:25. > :58:25.
:58:25. > :58:35.we cooking? We are going to do this fantastic chicken breast with
:58:35. > :58:44.
:58:44. > :58:53.lemons and saffron. Then with the carrots, shall ots and 120 peas.
:58:53. > :59:03.This is wine vinegar and wine. Bay leaves and chilli. First pass me
:59:03. > :59:09.
:59:09. > :59:19.the oil. Olive oil. The base of Italian quiz even. Italian of --
:59:19. > :59:27.
:59:27. > :59:37.You marinade this chicken, you have to marinade it. Put everything
:59:37. > :59:38.
:59:38. > :59:48.inside, then put wine, wine vinegar, bay leaves. Then you get the
:59:48. > :59:53.
:59:53. > :59:59.chickens, put them inside. These are serious lemons. Smells like
:59:59. > :00:09.your aftershave. I wish I smelled like that, how many women would
:00:09. > :00:17.
:00:17. > :00:24.In the fridge. How long do you want it in the fridge for. Two hours.
:00:24. > :00:31.Then you have this beautiful oil. The chicken is two hours inside.
:00:31. > :00:36.The chicken is lovely, a kick of the chilli and lemons. You get the
:00:36. > :00:46.chicken, just turn them around a little bit. Can you peel some
:00:46. > :00:57.
:00:57. > :01:01.carrots for me. Where does this dish come from then?
:01:01. > :01:08.combination of the lemons and saffron is unbelievable. You went
:01:08. > :01:18.to Rome when you were young. When I was 12-years-old, I had pizza and
:01:18. > :01:19.
:01:19. > :01:27.spaghetti for the first time. little bit late. I got some shall
:01:27. > :01:33.ots, everything I touch, the shall ots, it is such lovely, they are
:01:33. > :01:43.happy to be cooked by me. Then the carrots. I will do the
:01:43. > :01:44.
:01:44. > :01:54.carrots because you take so long. Shell the peas for me. How long
:01:54. > :01:57.
:01:57. > :02:03.have you been in the UK? A year. It's almost 40 years. You have been
:02:03. > :02:13.in the UK longer than I have been alive. What do you want me to do
:02:13. > :02:18.
:02:18. > :02:25.with those peas? Shelves!. I will shelves the peas. Then season as
:02:25. > :02:31.well, a little bit. Don't laugh at this, but seriously you won an
:02:31. > :02:41.award. I did win an award. I was so pleased. What was that for,
:02:41. > :02:44.
:02:44. > :02:48.English?! Italian government decide today give me an award for the
:02:48. > :02:55.contributionsI did at the Italian food industry, it will really nice
:02:55. > :03:02.because I went home like a hero in my home town, all the people from
:03:02. > :03:06.my old village. And the mayor was there, members of parliament and
:03:06. > :03:12.some TV personality. We have quite a few teams from England, all
:03:12. > :03:17.sitting there. I came up and I had to say a speech. I am very bad on
:03:17. > :03:22.the stage. I don't think the Italians understand what I was
:03:22. > :03:32.talking about. Let's do this one. You make sure it is nice and dry,
:03:32. > :03:32.
:03:32. > :03:42.with the skin down first. The chicken loves me. Special chicken
:03:42. > :03:49.
:03:49. > :03:55.breast. Seal them properly. Turn the gas high. You have sauteed the
:03:55. > :04:01.carrots and shallots. I have sealed those, they are not too cooked. You
:04:01. > :04:06.get a lovely flavour of whatever I am cooking. Start with the skin
:04:06. > :04:16.down first and I stiff them a bit. At this stage you don't have to do
:04:16. > :04:21.
:04:21. > :04:31.very much. You put everything on top. You have a little bit of oil
:04:31. > :04:41.again. Then the marinade with the chilli, lemons, wine and wine
:04:41. > :04:48.
:04:48. > :04:58.vinegar, put that on top. Add the peas on top. Cover it. And you put
:04:58. > :05:04.
:05:04. > :05:14.them in the oven for about 35 to 45 minutes. I have done one earlier on.
:05:14. > :05:15.
:05:15. > :05:21.Don't open it yen, I want to open it. Put this one inside. With 15
:05:21. > :05:28.minutes to go, you put the saffron in. 15 minutes before the dish is
:05:28. > :05:36.cooked, you put some saffron inside. I have give you the pleasure to
:05:36. > :05:46.lift the top. Fantastic, look at that. I will get it on the plate.
:05:46. > :05:47.
:05:47. > :05:56.Oh my goodness me. This is beautiful. Not too early for the
:05:56. > :06:06.carrots, you upset the chicken. Food has to have a harmony, to have
:06:06. > :06:10.
:06:10. > :06:18.a romance around. Can you smell the lemon. Don't forget the oil. Breast
:06:18. > :06:27.of chicken with saffrons and Amalfi lemon. Good job the recipe is on
:06:27. > :06:33.the website! You have to serve it proper,
:06:34. > :06:39.because you didn't give me a chance to put the sauce on. Follow me.
:06:39. > :06:42.Have you tried chicken with saffrons.
:06:42. > :06:52.Wonderful. Tell me what you think. We got
:06:52. > :07:04.
:07:05. > :07:09.We are not cooking live today, but looking back at some of the many
:07:09. > :07:12.great moments from the Saturday Kitchen archives instead. For most
:07:12. > :07:16.chefs cooking an omelette on live TV against the clock is tough
:07:16. > :07:23.enough but for Tom Kitchin he had to cook alongside one of the
:07:23. > :07:27.greatest chefs ever, who happens to be the man who inspired him him to
:07:27. > :07:31.cook in the first place, Pierre Koffmann.
:07:31. > :07:37.Your first go at this. Who would you like to beat? I don't know
:07:37. > :07:42.really, as long as it is a nice omelette I am very pleased. Let's
:07:42. > :07:52.put the clocks on the screens. Three egg omelette as fast as you
:07:52. > :08:07.
:08:07. > :08:17.We have a customer who comes two times a week and he asks for an
:08:17. > :08:31.
:08:31. > :08:36.I have never seen you concentrate so much!
:08:36. > :08:46.Two I can eat for the first time ever, in about five years.
:08:46. > :08:58.
:08:58. > :09:05.I am not going to send this one Both good omelettes. A better
:09:05. > :09:10.omelette than last time but did it in 48.06.
:09:10. > :09:17.You are good enough to be on our board, I am definitely not sending
:09:17. > :09:24.it back. 45.76 seconds, pretty respectable,
:09:24. > :09:27.sitting you right there. At least I get two things to eat.
:09:27. > :09:32.If there's one man who is guaranteed to cook something that
:09:32. > :09:35.combines great global flavours with great British ingredients, it is a
:09:35. > :09:43.certain Paul Rankin. Here he is with a fantastic fish dish.
:09:43. > :09:48.Good to see you. What are we cooking. Asian coleslaw, crispy
:09:48. > :09:57.fried egg roll wrappers. Lots to do. Start by filleting the brill. Flat
:09:57. > :10:02.fish is really an easy fish to fillet. All we do is follow the
:10:02. > :10:08.shapes of the fish. The ones on the brown side of the fish are going to
:10:08. > :10:12.be the thickest ones. Those are the ones we are going to use today.
:10:12. > :10:17.Keep your knife next to the bone and follow the shapes of the
:10:17. > :10:22.fillets. The coleslaw we are serving with it, cabbage, carrot,
:10:22. > :10:31.onion, but spring onion we are using, classic coleslaw ingredients
:10:31. > :10:37.but instead of using may may nis -- mayonnaise, we are going to funk it
:10:37. > :10:41.up a bit. That is the first thing I ever cooked in a professional
:10:41. > :10:47.kitchen. I am back doing it again, 25 years later. When you are
:10:47. > :10:55.skinning the nirb, hold your knife still and pulp the skin as easy as
:10:55. > :11:02.that. With filleting you want a sharp knife, but taking the skin
:11:02. > :11:10.off you want it blunt. A sharp knife can go straight through
:11:10. > :11:18.easily., I like to to trim the fish fillets. Nice and fine on that. You
:11:18. > :11:21.can use a grater, if you don't have a mandolin things. I am going to do
:11:21. > :11:28.a sesame crust here. Black and white sesame seeds and all we want
:11:28. > :11:32.to do is mix these up a bit. You can have as much or as little on
:11:32. > :11:40.this on your fish as you want. Salt and pepper going on to the brill.
:11:40. > :11:46.In your restaurants, where would this dish sit? This is like a
:11:46. > :11:53.cayenne type dish, it is my funky restaurant. You have a restaurant
:11:53. > :11:58.and sold it and bought it back. What it was, Cayenne is now where
:11:58. > :12:03.my old restaurant used to be, Ross could have. It was the Michelin
:12:03. > :12:07.star restaurant we were talking about, we had a Michelin star
:12:07. > :12:11.restaurant for eight years in Belfast. We used to mix the food,
:12:11. > :12:15.classic French and every now and then some California Asian stuff. I
:12:15. > :12:21.travelled a lot and I lived in the States as well. I had all these
:12:21. > :12:25.influences that I used to like to put into my cooking. So when I
:12:25. > :12:31.wanted to do something different, I thought I will go back to my roots
:12:31. > :12:38.and my travelling, so Cayenne is a product of that. It was the food I
:12:38. > :12:42.wanted to cook in a way. The fish goes in, you have patted it with
:12:42. > :12:49.the sesame seeds a little bit of oil. A touch of butter because it
:12:49. > :12:56.helps it brown a bit. It is not going to take too long to cook that.
:12:56. > :13:04.With this coleslaw, the dressing is made up with half a tablespoon of
:13:04. > :13:10.rice wine vinegar, four tablespoons of soy sauce. One of the magic
:13:10. > :13:18.ingredients that adds the richness is chunky peanut butter and gives
:13:18. > :13:28.it an Asian kick. Rice wine vinegar is delicious. It is milder than
:13:28. > :13:37.
:13:37. > :13:44.wine vinegar. I like to use a fork to get the juice out. The coriander
:13:44. > :13:54.roughly chop it so you get the taste bites. Then this is one of
:13:54. > :13:57.
:13:57. > :14:02.the secret ingredients, pickled ginger. It is Japanese sushi ginger.
:14:02. > :14:12.Not too finely chopped on that at all, so we get the beautiful taste
:14:12. > :14:18.
:14:18. > :14:25.bites. You can serve it fresh or let it sit for an hour in which
:14:25. > :14:30.case it is going to wilt slightly. Just get a bit more colour on the
:14:30. > :14:35.sesame seeds. With fish like that, you don't want to overcook it. You
:14:35. > :14:40.can see it cooking halfway up the side. It is the biggest mistake
:14:40. > :14:45.people make when they are cooking fish, they overcook it. They are
:14:45. > :14:55.afraid to leave it a little bit undercooked. By the time it gets to
:14:55. > :14:55.
:14:56. > :15:01.the table, it is overcooked. It's knackered. You can use wonton skins
:15:01. > :15:11.or spring roll wrappers. We are looking for the texture thing and
:15:11. > :15:20.
:15:20. > :15:23.we are going to deep fry those. Into the deep fat frier. I love
:15:23. > :15:28.this vinaigrette, because it goes well with most fish. It goes well
:15:28. > :15:33.with chicken or pork. We have two types of mustard, grainy mustard
:15:33. > :15:43.and English mustard, soy sauce, sugar, rice wine vinegar and no
:15:43. > :16:00.
:16:00. > :16:08.butter at all. In goes the sugar. The Japanese love to use the
:16:08. > :16:18.English mustard kick, it is similar to that wasabi-type flavour. Have
:16:18. > :16:26.
:16:26. > :16:35.you tried it with palm sugar. Veg oil going in, I am using a mild
:16:35. > :16:40.rapeseed oil this morning. Can I ask you where you would find black
:16:40. > :16:47.sesame seeds as well, I love sesame seeds toasted. Supermarkets will
:16:47. > :16:52.sell them now. Supermarkets do sell them, but Asian food store is the
:16:52. > :16:58.best place to find them. You can toast them like normal ones. It is
:16:58. > :17:03.handy to toast them with white ones, because you don't know whether they
:17:03. > :17:10.are the white colour. Leave it to wilt a bit? Yes. A touch of salt
:17:10. > :17:20.going on to these. Maybe stir some of the fine chifs into the
:17:20. > :17:32.
:17:32. > :17:38.vinaigrette, James. Smells good. Not too much dressing at all.
:17:38. > :17:48.are cooking for a Yorkshire lass here. This is a class girl. Classy
:17:48. > :17:58.Yorkshire lass. Fillets of brill with sesame crust, crispy fried
:17:58. > :18:00.
:18:00. > :18:08.wontons and soy mustard vinaigrette. It looks fantastic. Smells
:18:08. > :18:18.fantastic. Does it taste fantastic. It is striking with the sesame
:18:18. > :18:29.
:18:29. > :18:36.Oh, that is gorgeous. Brill, you could use a different variety of
:18:36. > :18:43.flat fish? Yes, I mean something liketure bottom works well --
:18:43. > :18:47.turbot works well. Halibut is terrific, too. Sensational. It is
:18:47. > :18:53.the mixture of different textures we were talking about. It is a
:18:53. > :19:03.fresh thing. That winter time ingredients, cabbage, carrot,
:19:03. > :19:05.
:19:05. > :19:14.onions. It's delicious. I could live off this coleslaw, it's really
:19:14. > :19:18.nice. Like all our celebrity guests Griff
:19:18. > :19:24.Rhys Jones faced his food heaven or hell. Let's remind ourselves which
:19:24. > :19:29.one he got. Your version of food heaven could be this. Look at that,
:19:29. > :19:35.that's a delicious looking eel, fantastic. It could be smoked eel,
:19:35. > :19:42.done two ways, with horse radish and crispy bacon and could be done
:19:42. > :19:49.teriyake style with with poached pear. A great dish, two great
:19:49. > :19:59.dishes. Or it could be the dreaded food hell, beef stew and dumplings.
:19:59. > :20:04.
:20:04. > :20:08.I hope they voted for the eel. of the people at home want for
:20:09. > :20:18.their lunch tomorrow, because I think we are going to win the rugby,
:20:19. > :20:21.
:20:21. > :20:28.beef stew and dumplings. It's a conservative nation. I will
:20:28. > :20:34.stick it down my trousers now. This is a beautiful eel, properly done,
:20:34. > :20:40.not in a frozen package. I am going to take it home. Now I'm going to
:20:40. > :20:47.have to eat a beef stew. Beef stew, we have silverside of
:20:47. > :20:53.beef because it is a good cut of beef, it is stewing beef. It is not
:20:53. > :20:59.the proper TV hell if it doesn't have a lot of fat in it. I will
:20:59. > :21:07.leave it on. We have these boys are working away. Slow down, boys, we
:21:07. > :21:17.have carrots, big chunks of carrots, some celery, onions, button onions,
:21:17. > :21:21.leaks, parsley, red wine, stock. The process of doing this is pretty
:21:21. > :21:30.straightforward. The way to make a stew properly, probably the one
:21:30. > :21:38.that has put you off for life, The way to make a beef stew is to seal
:21:38. > :21:43.the meat. You need to sale it to give it colour. A very hot pan with
:21:43. > :21:48.some oil. Really, really hot pan. Put the meat straight in. Wow, that
:21:48. > :21:52.pan is hot. You need to do it in batches if you are going to do it
:21:52. > :21:57.in a small pan because you need to colour the meat. It's vitally
:21:57. > :22:03.important. Why is it vitally important. Because it will give it
:22:03. > :22:13.the colour. Most importantly it will give you a lovely dark colour
:22:13. > :22:15.
:22:15. > :22:19.to your beef stew. Stir that around with a spoon.
:22:19. > :22:27.This is the problem, when you are cooking for a load of kids, like
:22:27. > :22:31.when you are at school, you haven't got time to do this, so you
:22:31. > :22:41.generally throw it all in. And it is generally not cooked for long
:22:41. > :22:46.
:22:47. > :22:55.If you put too much meat in at one go, it reduces the the temperature
:22:55. > :23:04.of the pan down and it will stew. You will end up with a load of
:23:04. > :23:11.gristle. We are going to fry the onions here.
:23:11. > :23:21.Cut the leaks and carrots smaller. I want you to serve this beef like
:23:21. > :23:21.
:23:21. > :23:30.this, not put it in a pan and make it stringy and hoshlt. Why boil it
:23:30. > :23:40.away, I don't understand it. Seal the meat all the way round.
:23:40. > :23:55.
:23:55. > :24:04.Once we have got to this stage, Butter, I keep getting told I lose
:24:04. > :24:08.my York Chirac sent on this show -- Yorkshire accent.
:24:08. > :24:16.You were frying in oil before and now butter. Gives it flavour. We
:24:16. > :24:21.add flour to thicken it, but we also need to cook it out. We don't
:24:21. > :24:29.want too much flour because it ends up in a lump. You are going to put
:24:29. > :24:33.the lumps in later. The boys are going to make the dumplings later.
:24:33. > :24:40.Red wine goes in. You are making something here that is going to
:24:40. > :24:49.take a long time to stew. minutes to stew. Red wine and beef
:24:49. > :24:55.stock. Some Worcester sauce. This is what my dad used to teach me,
:24:55. > :25:02.balsamic gives it a nice colour. Worcester sauce in there. Garlic
:25:03. > :25:12.goes in now because we don't want it to burn. In go the onions.
:25:12. > :25:22.don't fry the garlic. This is for our dumpling, chop the parsley,
:25:22. > :25:23.
:25:23. > :25:29.more than that please, nice and fine. So it's like dandruff. We
:25:29. > :25:37.have suet, which has been shredded up, beef suet. We have flour,
:25:37. > :25:41.baking powder and water. You are a dumpling king. It's
:25:41. > :25:49.basically just another point, it is double the amount of flour for your
:25:49. > :25:59.suet, however much suet you put in, you double the flour. And mashed
:25:59. > :26:02.
:26:02. > :26:12.potato as well. We had the pavlova for a petit four, this is like a a
:26:12. > :26:13.
:26:13. > :26:19.canape in Yorkshire! A bit of fresh thyme. Lid on. Cook
:26:19. > :26:28.it and cook it and cook it. longer the better. If you have
:26:28. > :26:33.overnight, cook it for overnight. Place it in the oven. 12 hours or
:26:33. > :26:36.something like that. It wants at least four hours in the oven and 20
:26:36. > :26:46.minutes minutes towards the end, we take the dumplings, that the boys
:26:46. > :26:48.
:26:48. > :26:54.are making, drop those in. minutes before? They go straight
:26:54. > :27:04.into the stew. Back in the oven, lid off and we end up with that.
:27:04. > :27:32.
:27:32. > :27:39.They go all crispy on the top. That is not food hell. That is
:27:39. > :27:49.everybody's idea of food heaven. Brace yourself. Tuck in. Bring over
:27:49. > :27:53.
:27:53. > :28:03.the glasses, girls. Tell me what you think.
:28:03. > :28:09.
:28:09. > :28:11.Is it greasy? No, it's not greasy. That is it for today. Thank you for
:28:11. > :28:17.joining me to share some of the great moments from the Saturday
:28:17. > :28:20.Kitchen archives. All the recipes from the shoi are on the website.
:28:20. > :28:26.There are loads of cooking techniques and tricks on there, too.