0:00:02 > 0:00:07Forget the diet, I've got some extra tasty treats for the New Year on today's Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:31There's some great Saturday Kitchen winter warmers for you this morning.
0:00:31 > 0:00:34The understated Gennaro Contaldo cooks pork coated in walnuts
0:00:34 > 0:00:37and breadcrumbs and serves it with herby chips.
0:00:37 > 0:00:39One of Ireland's finest chefs, Kevin Dundon, treats us
0:00:39 > 0:00:41to a loin of venison.
0:00:41 > 0:00:43He serves it with potato rosti, roast veg
0:00:43 > 0:00:46and a delicious port and kumquat reduction.
0:00:46 > 0:00:50The loudest chef in all of Bulgaria, Silvena Rowe sears monkfish for us.
0:00:50 > 0:00:54She works her magic by serving it with hazelnut dukkah
0:00:54 > 0:00:57and sumac onions. Believe me, it was truly stunning.
0:00:57 > 0:00:58Well, the food was.
0:00:58 > 0:01:02And pub landlord Al Murray faced his Food Heaven or Food Hell.
0:01:02 > 0:01:03Would he get Food Heaven -
0:01:03 > 0:01:06golden syrup in the form of a delicious treacle tart?
0:01:06 > 0:01:07Or Hell - rice
0:01:07 > 0:01:10and a warming baked rice pudding with raspberry sauce?
0:01:10 > 0:01:12You'll find out at the end of the show.
0:01:12 > 0:01:15But first, we have Mr Paul Rankin, a genius at the hobs.
0:01:15 > 0:01:18And here he is with an ingenious New Year's treat
0:01:18 > 0:01:20for a Sunday lunch table.
0:01:20 > 0:01:22- Hey, pleasure to be back on. - What are you cooking?
0:01:22 > 0:01:25- Happy New Year and all that. - Happy New Year and all that.
0:01:25 > 0:01:26What are you cooking?
0:01:26 > 0:01:29Spiced chicken livers with Chinese noodles, soy, black pepper
0:01:29 > 0:01:33and cream. It's a kind of funky fusion dish anyway.
0:01:33 > 0:01:35We are going to start off with these egg noodles.
0:01:35 > 0:01:37These are the dried Chinese egg noodles.
0:01:37 > 0:01:40Fresh ones work very well, but these work good too.
0:01:40 > 0:01:43We are going to pop those in there. They just take...
0:01:43 > 0:01:45- Salted, boiling water. - ..Two or three minutes. Yeah.
0:01:45 > 0:01:47You don't want to boil them too hard.
0:01:47 > 0:01:51I find they work better if you just take them off the heat.
0:01:51 > 0:01:55Now, also you can buy noodles in the supermarket already cooked.
0:01:55 > 0:01:57These are actually rice noodles.
0:01:57 > 0:02:02- They will work, but the egg noodles work better.- So, use the egg ones.
0:02:02 > 0:02:03So, chicken livers.
0:02:03 > 0:02:05If you can just grate me some ginger, that'd be great.
0:02:05 > 0:02:07I'll just peel that and slice it up.
0:02:07 > 0:02:12Chicken livers, to me, are one of the last great, cheap luxuries.
0:02:12 > 0:02:15Now, if you look at this, they come in two lobes -
0:02:15 > 0:02:17one large and one small.
0:02:17 > 0:02:19Then they have a bit of fat and membrane in between
0:02:19 > 0:02:21and you want to just take it off.
0:02:21 > 0:02:26You want to just check each chicken liver, also, in case
0:02:26 > 0:02:27they have any green spots on them.
0:02:27 > 0:02:30The green spots doesn't mean that they're bad.
0:02:30 > 0:02:34What the green spots are, are perhaps a little bit of bile.
0:02:34 > 0:02:38Because the liver sits close to the bile duct which sometimes can
0:02:38 > 0:02:41give you a spot on your liver and it's very bitter.
0:02:41 > 0:02:42You just remove those out.
0:02:42 > 0:02:45Yeah, yeah, there's absolutely nothing wrong with it.
0:02:45 > 0:02:48- Now, chicken livers... - Where does this idea come from?
0:02:48 > 0:02:50Cos you've got Oriental ingredients you wouldn't
0:02:50 > 0:02:52normally associate with chicken liver, I suppose.
0:02:52 > 0:02:55No, I don't think so but the Chinese will eat anything.
0:02:55 > 0:02:58I'm sure they've got wonderful recipes for chicken livers.
0:02:58 > 0:03:00Now, it comes from the restaurant.
0:03:00 > 0:03:03I think chicken liver is a very approachable,
0:03:03 > 0:03:05fun dish for people to eat in a restaurant.
0:03:05 > 0:03:06I love to do chicken liver salad etc.
0:03:06 > 0:03:09But I like doing chicken liver risottos.
0:03:09 > 0:03:13Like you did the orzo earlier, that would really suit chicken liver.
0:03:13 > 0:03:15But I also like them with pasta as well.
0:03:15 > 0:03:19So, I was doing it with pasta and I had a bit of black pepper
0:03:19 > 0:03:22and pancetta and stuff in there and then I just started to think,
0:03:22 > 0:03:24"No, I want to funk it up a bit.
0:03:24 > 0:03:28"I want to use some of those lovely Asian flavours."
0:03:28 > 0:03:32Now, this is the little trick that you do just to soften
0:03:32 > 0:03:34the flavour of the chicken liver.
0:03:34 > 0:03:40So, I put them onto some ice and then you soak them in milk.
0:03:40 > 0:03:41And it gives them a lovely...
0:03:41 > 0:03:44Look at Phil. He's watching as if, "I'm going to do this later."
0:03:44 > 0:03:47Phil, you could just whack that into a blender, man.
0:03:47 > 0:03:51That would be a good shake for you first thing in the morning.
0:03:51 > 0:03:54- Lovely. Yeah, nice.- No, people do eat raw liver shakes, don't they?
0:03:54 > 0:03:58Why have you put ice in here? What does the ice do?
0:03:58 > 0:04:01The ice just keeps everything really nice and fresh.
0:04:01 > 0:04:04Liver is one thing that does spoil quite quickly.
0:04:04 > 0:04:07- It taints quite quickly.- So, this goes in the fridge for how long?
0:04:07 > 0:04:09You just want to be a little bit careful.
0:04:09 > 0:04:12- Yeah, just drain those off. - I'll just get rid of the ice first.
0:04:12 > 0:04:16Now, ideally, the noodles, you should probably cook beforehand.
0:04:16 > 0:04:17Cook well beforehand.
0:04:17 > 0:04:22Because what happens is that they dry out as they are cooling down
0:04:22 > 0:04:25and absorb any excess moisture.
0:04:27 > 0:04:30And that way they actually cook up much better
0:04:30 > 0:04:35when you're doing this sort of crispy noodle cake type thing.
0:04:35 > 0:04:38Now, the noodle cake, we cook them in a little ring.
0:04:38 > 0:04:40If you could just drain those, that would be great.
0:04:40 > 0:04:44A little bit of vegetable oil in the pan.
0:04:46 > 0:04:49So, this is the idea of the crispness and soft in the middle.
0:04:49 > 0:04:51- That sort of...- Yeah.
0:04:51 > 0:04:53I spent five months in China when I was young
0:04:53 > 0:04:58and one of the best things I ever ate when I was in China was this
0:04:58 > 0:05:04crispy noodle cake and it was cooked by a street vendor on a bin lid.
0:05:04 > 0:05:06There's this wee man with a bin lid
0:05:06 > 0:05:10and he's cooking his crispy noodle cakes and it was unforgettable.
0:05:10 > 0:05:12It was just so delicious.
0:05:13 > 0:05:16So, literally, they've had about two minutes.
0:05:16 > 0:05:17No need to oil them, nothing.
0:05:17 > 0:05:21- Just drain them off. - There is oil in the pan.
0:05:21 > 0:05:23Sometimes I season it with a little bit of soy sauce
0:05:23 > 0:05:25and sesame oil, that's quite nice.
0:05:25 > 0:05:29Make sure you've got enough oil in the pan.
0:05:31 > 0:05:32OK, time to cook the chicken liver.
0:05:32 > 0:05:35Chicken livers don't take very long at all.
0:05:35 > 0:05:37They're best served pink. If you cook them too much
0:05:37 > 0:05:40- they're going to dry out. - They're ruined, aren't they?
0:05:40 > 0:05:42They lose that beautiful succulence.
0:05:42 > 0:05:45Also, they take on a different taste as well.
0:05:45 > 0:05:47I just find them very grainy.
0:05:47 > 0:05:50Yeah. Very much so. They retain that silkiness.
0:05:50 > 0:05:55But also soaking in milk helps with that sort of silkiness.
0:05:55 > 0:05:56Season them really well.
0:05:56 > 0:06:01Yeah, season then really well and then a little bit of oil and butter.
0:06:01 > 0:06:03When you say about cooking them too much,
0:06:03 > 0:06:07how do you know when they are ready?
0:06:07 > 0:06:10Literally, if you fry them off two, maybe three minutes maximum,
0:06:10 > 0:06:14- that's all they want.- How do you know though?- Yeah, how do you know?
0:06:14 > 0:06:16- Well, when you turn them over... - Take one and eat one.
0:06:16 > 0:06:19When you turn them over to the second side, you start to see
0:06:19 > 0:06:22a bit of blood pushing up, a little bit of moisture pushing up.
0:06:22 > 0:06:24It's a little bit the same with a steak.
0:06:24 > 0:06:28That's pretty much when it's ready to go. That's when it's medium rare.
0:06:28 > 0:06:30They really don't take very long.
0:06:30 > 0:06:34Put them into a pan, spread them out and don't touch them, OK?
0:06:34 > 0:06:36Let them just cook, OK?
0:06:40 > 0:06:43Is that just for the colour or what?
0:06:43 > 0:06:46Yeah, because you want that beautiful caramelisation.
0:06:46 > 0:06:49You want that lovely caramelisation.
0:06:49 > 0:06:52Now you've put them... Look at that. There you go.
0:06:52 > 0:06:53It's all crispy on one side.
0:06:53 > 0:06:58Yeah, you just need to be a little bit careful as you are cooking
0:06:58 > 0:07:00that your heat is not too hot cos they'll...
0:07:00 > 0:07:03Because it is egg, it'll darken very, very quickly.
0:07:03 > 0:07:06So, you see, I haven't really touched these and I want to cook them
0:07:06 > 0:07:10mostly on one side to get that beautiful caramelisation.
0:07:10 > 0:07:12I'll turn them over. You quickly wash your hands.
0:07:12 > 0:07:16- Cos otherwise your mother will be calling.- I might kill Phil Vickery.
0:07:16 > 0:07:19I was wanting to ask you, Phil,
0:07:19 > 0:07:23do you ever get confused with your namesake?
0:07:23 > 0:07:25Lots of people have actually mentioned it to me before.
0:07:25 > 0:07:28They have looked at TV listings and timings
0:07:28 > 0:07:30and settled down in front of the television...
0:07:30 > 0:07:33- They hardly look alike though, do they?- Lookalike, not.
0:07:33 > 0:07:36Because I did Ready, Steady, Cook with you many years ago
0:07:36 > 0:07:38and you were cooking with Phil Vickery
0:07:38 > 0:07:42and I was cooking with Paul Rankin, who was an architect.
0:07:42 > 0:07:47- I ended up on the same flight as Paul Rankin.- Did you?
0:07:47 > 0:07:49And we are sitting in the seats
0:07:49 > 0:07:51and there was this big mistake with the seats.
0:07:51 > 0:07:53"Someone else has your name." I went, "Aye, right."
0:07:53 > 0:07:56And there was this guy Paul Rankin.
0:07:56 > 0:07:58- How weird is that? - Do you remember...?
0:07:58 > 0:08:00In goes a little bit of ginger, at this stage.
0:08:00 > 0:08:05- And they don't take very long now? - We are pretty much there.
0:08:05 > 0:08:06Out onto a plate.
0:08:10 > 0:08:12This is a very quick dish, as well.
0:08:12 > 0:08:16- Anything with chicken liver is very, very quick.- Very much so.
0:08:17 > 0:08:21Just pour that fat off a little bit. Keep this in...
0:08:21 > 0:08:24- Glaze with a little bit of sherry. - This is the sauce, OK.
0:08:27 > 0:08:30A little bit of light brown sugar going in here.
0:08:30 > 0:08:33A little bit of soy sauce. I use Japanese soy sauce.
0:08:33 > 0:08:36This will give you this lovely, rich, dark colour.
0:08:36 > 0:08:39Japanese soy sauce tastes different to the Chinese one.
0:08:39 > 0:08:41A little bit different, yeah.
0:08:42 > 0:08:46That's bizarre. Cream in Asian food.
0:08:46 > 0:08:49Double cream going straight in there.
0:08:49 > 0:08:51And you've got a sauce straight away.
0:08:51 > 0:08:53What happened to our dinner reservation, you know?
0:08:53 > 0:08:55I didn't book it.
0:08:55 > 0:08:58We had kind of arranged to go out for dinner and I call him and he goes,
0:08:58 > 0:09:01"I'm in Dubai." I go, "I'll never get to Dubai by 8.30."
0:09:01 > 0:09:02Exactly.
0:09:02 > 0:09:06- Exactly. You're stuck over here. - I'll never get to Dubai by 8.30.
0:09:06 > 0:09:08Right, where do you want this coriander?
0:09:08 > 0:09:09Just put a little bit in the sauce.
0:09:09 > 0:09:13I'm going to turn that pan off cos it'll reduce down to nothing.
0:09:13 > 0:09:15Well, we can always add a touch more.
0:09:15 > 0:09:17Look at that.
0:09:17 > 0:09:19The secret is, crispy on the outside, literally,
0:09:19 > 0:09:25just nice and soft in the middle. Keep the livers lovely and pink.
0:09:25 > 0:09:27You can smell those flavours.
0:09:27 > 0:09:31You can add a little bit of bok choy to this if you want.
0:09:31 > 0:09:35Something like bok choy, spinach etc would be delicious.
0:09:35 > 0:09:39- A few bits of chives there as well. - Did I add black pepper into that?
0:09:39 > 0:09:41- I can't remember.- I'm going to...
0:09:41 > 0:09:43You've done it now. There you go.
0:09:43 > 0:09:45And just pile them up.
0:09:45 > 0:09:48Needs a touch more cream just to soften it.
0:09:48 > 0:09:50- Why not?- Soften it a little bit.
0:09:50 > 0:09:53This is the secret with anything with chicken livers,
0:09:53 > 0:09:55it's very much last minute, isn't it, really?
0:09:55 > 0:09:58It's got to be, you know?
0:09:58 > 0:09:59Even for a dinner party,
0:09:59 > 0:10:02if you're going to attempt it, literally, last minute.
0:10:02 > 0:10:03And do you know what I love?
0:10:03 > 0:10:08I love to use these juices here, if there's any left.
0:10:08 > 0:10:10I just think they're beautiful.
0:10:10 > 0:10:12There's not that much on there.
0:10:12 > 0:10:15A little bit of chives going on there.
0:10:15 > 0:10:18And, if you want, just a couple of sprigs of coriander.
0:10:18 > 0:10:20So, what's the name of that dish again?
0:10:20 > 0:10:24This is my spiced chicken livers with soy, black pepper and cream.
0:10:24 > 0:10:25Delicious.
0:10:31 > 0:10:33It smells delicious, but does it taste delicious?
0:10:33 > 0:10:36Well, over to let Phil decide. There you go.
0:10:36 > 0:10:39In fact, I should put you here, after saying that earlier.
0:10:39 > 0:10:42We were going to arm wrestle earlier but he's afraid.
0:10:42 > 0:10:43Exactly, yes.
0:10:43 > 0:10:45You can tell us exactly what do you think.
0:10:45 > 0:10:47Even if you really don't like it.
0:10:47 > 0:10:50Remember, you are a rugby player.
0:10:50 > 0:10:52You're straight-speaking, remember. Speak your mind.
0:10:52 > 0:10:55- I used to be a rugby player.- Really? - Come on.
0:10:55 > 0:10:59- I got too many injuries.- Were you like a cheerleader of some sort?
0:10:59 > 0:11:01I nearly got snapped in two once.
0:11:01 > 0:11:03- I should imagine that's not difficult.- Like a twig.
0:11:03 > 0:11:06Beautiful. The sauce is stunning.
0:11:06 > 0:11:11- The sauce is good? - I'm an amazing chef. Amazing.
0:11:11 > 0:11:12I can't believe you played rugby.
0:11:12 > 0:11:16- You're like an ironing board with a beard.- I was fast, you see.
0:11:16 > 0:11:18- I could run away, no problem. - Yeah, yeah, yeah.
0:11:18 > 0:11:20What do you reckon, girls?
0:11:20 > 0:11:22Chicken liver, something you'd ever attempt?
0:11:22 > 0:11:26I mean, it's so simple, little dish. You could use chicken livers,
0:11:26 > 0:11:28duck livers as well is another thing you could use.
0:11:28 > 0:11:31Absolutely. Duck livers are actually very similar.
0:11:31 > 0:11:33When you get the fat on duck liver it changes completely.
0:11:33 > 0:11:36It has to be really fresh though, that's the most important thing.
0:11:36 > 0:11:38Often great to buy them frozen cos then you know
0:11:38 > 0:11:41they are really super fresh and then you just pour in the milk.
0:11:41 > 0:11:44- Something you would have a go at? - Definitely.
0:11:44 > 0:11:46My only concern would be the cooking of the livers cos
0:11:46 > 0:11:49if it's not done right, it's over, isn't it?
0:11:49 > 0:11:52Secret - hot pan and, as James said, about three minutes.
0:11:52 > 0:11:55Or pay him to come round and cook your dinner. He's very cheap.
0:11:58 > 0:12:00If you have had enough of pate
0:12:00 > 0:12:03and want an alternative way to serve chicken livers, that's great.
0:12:03 > 0:12:07Coming up, I'll be making a pear and perry crumble with cinnamon custard
0:12:07 > 0:12:09for actress and impressionist Debra Stephenson.
0:12:09 > 0:12:12But first, Rick Stein is getting some Irish inspiration
0:12:12 > 0:12:14from one of his food heroes.
0:12:22 > 0:12:27James Whelan's Butchers in Clonmel is not what I'd been expecting.
0:12:27 > 0:12:29I suppose I'm always looking for old-fashioned butchers with
0:12:29 > 0:12:34wooden blocks, sawdust and great chines of beef
0:12:34 > 0:12:37and ruddy-faced butchers, podgy with sausage.
0:12:37 > 0:12:40But Pat Whelan, who has taken over the business,
0:12:40 > 0:12:44is not just a successful butcher, he's a farmer as well.
0:12:44 > 0:12:47And although he runs a pretty slick operation here,
0:12:47 > 0:12:50it's all about good, local produce.
0:12:51 > 0:12:55In this area, we are trusted. It's built over generations.
0:12:55 > 0:12:56I'm fifth generation in the business
0:12:56 > 0:13:00and it is that element of trust, that whole transparency, that
0:13:00 > 0:13:04it's evident to the people of this area, what we do in the area.
0:13:04 > 0:13:07It's tangible. We are tangible and that's what people want now.
0:13:07 > 0:13:13They want safe, healthy, properly produced, low-density, eco-friendly.
0:13:13 > 0:13:14That's what people want.
0:13:14 > 0:13:18Do you think that people around here can appreciate the difference
0:13:18 > 0:13:22between supermarket beef and the quality beef that you are selling?
0:13:22 > 0:13:24Clonmel has 20,000 people.
0:13:24 > 0:13:27It's represented by each of the multinational supermarket chains
0:13:27 > 0:13:30and we still survive and are building and building,
0:13:30 > 0:13:32stronger and stronger every week.
0:13:32 > 0:13:35But you've got to develop your unique selling point.
0:13:35 > 0:13:37You have got to source your beef.
0:13:37 > 0:13:40You've got to take care. You've got to pride in your business.
0:13:40 > 0:13:41It's all of that.
0:13:41 > 0:13:44It doesn't come in a vac-pack bag. It comes as we see it here.
0:13:44 > 0:13:46You prepare it. Your skill, your craft -
0:13:46 > 0:13:48that's what makes the difference.
0:13:48 > 0:13:51If you don't have a unique selling point, you're wasting your time.
0:13:51 > 0:13:53You're then competing with the supermarkets.
0:13:53 > 0:13:56Price isn't the differentiator - it's down to quality.
0:13:56 > 0:13:59I'm making a dish with a real Irish flavour,
0:13:59 > 0:14:02which is steak, Guinness and oyster pie.
0:14:02 > 0:14:06I've just cubed the beef into good inch to inch-and-a-half pieces
0:14:06 > 0:14:09and then lightly dusting it in flour before frying.
0:14:11 > 0:14:15You don't always have to sear the meat when you make a pie but, in this
0:14:15 > 0:14:20case, I think it's important in order to get a really dark and rich colour.
0:14:20 > 0:14:23It makes such a difference to the finished look.
0:14:23 > 0:14:27Once it is brown, take it out of the pan and take a little butter and
0:14:27 > 0:14:30fry off the onions until they are soft and browned too
0:14:30 > 0:14:32and add a little salt.
0:14:33 > 0:14:37So, those onions are nice and brown now and glistening
0:14:37 > 0:14:40so I need to pour the beef back in again now.
0:14:40 > 0:14:43The reason for splitting them up is so that you don't overload
0:14:43 > 0:14:47the pan and everything has a chance to brown well.
0:14:47 > 0:14:49Next, I'm going to add some stout.
0:14:49 > 0:14:51Half a pint of stout
0:14:51 > 0:14:54and half a pint of good beef stock.
0:14:55 > 0:14:59Now some mushrooms. A whole bowl of button mushrooms.
0:15:01 > 0:15:03And a bouquet garni.
0:15:03 > 0:15:06And now some Worcester sauce.
0:15:06 > 0:15:09About two tablespoons, but you don't need to be too precise.
0:15:09 > 0:15:11Quite a lot of it, really.
0:15:11 > 0:15:12And now some salt -
0:15:12 > 0:15:14about a teaspoon and a half.
0:15:14 > 0:15:17And lots and lots of black pepper.
0:15:17 > 0:15:22About 40 turns of the black pepper mill. That's good.
0:15:22 > 0:15:24Now then, put a lid on there
0:15:24 > 0:15:28and just leave it to simmer away very gently
0:15:28 > 0:15:30for about an hour or so.
0:15:33 > 0:15:38So, you can see that really nice, dark colour I was looking for.
0:15:38 > 0:15:41Deep, deep brown. The mushrooms are cooked right down.
0:15:41 > 0:15:42Look at that sauce.
0:15:42 > 0:15:46It's a really nice sort of viscous... A word I'm very fond of.
0:15:46 > 0:15:49And finally, to shuck the oysters. Now, this is the occasion when,
0:15:49 > 0:15:53because I'm doing this on TV, I will stick myself in my hand or
0:15:53 > 0:15:56I'll graze my knuckles on the oyster shells or I'll break
0:15:56 > 0:15:59the oyster in half and all the little filigree pieces of shell will
0:15:59 > 0:16:01go into the oyster meat. Just watch.
0:16:03 > 0:16:06That's the one where I didn't cut myself. Number two.
0:16:09 > 0:16:10Good.
0:16:10 > 0:16:12Three.
0:16:12 > 0:16:16I've heard that some of these TV cooks have a stuntman to
0:16:16 > 0:16:18do these close-up shots of things like,
0:16:18 > 0:16:20dangerous things like opening oysters.
0:16:20 > 0:16:23And then in the wider shot it is me.
0:16:23 > 0:16:25I do all my own stunts.
0:16:25 > 0:16:27Now I'm starting to get cocky.
0:16:29 > 0:16:30Four.
0:16:31 > 0:16:38Some people think that this sort of pie goes back to Victorian times
0:16:38 > 0:16:39when oysters were very, very cheap
0:16:39 > 0:16:44and there is a theory that it was a substitute for the meat that wasn't.
0:16:44 > 0:16:45But I don't think that's true.
0:16:45 > 0:16:49I think it just gives the stew and all the pie a nice,
0:16:49 > 0:16:51salty savouriness in the same way that you put
0:16:51 > 0:16:55anchovies in meat things or the Chinese put oyster sauce in things.
0:16:59 > 0:17:02Notice that all the precious liquor from the oyster goes in as well
0:17:02 > 0:17:04giving a nice saltiness to the gravy in the pie.
0:17:06 > 0:17:08Give it all a gentle stir
0:17:08 > 0:17:13and pop one of those little ceramic gizmos in the middle.
0:17:13 > 0:17:18Seal the edge with some beaten egg, put a puff pastry top over the lot.
0:17:18 > 0:17:21So, just crimping the edges here to make sure they're sealed
0:17:21 > 0:17:25together nicely and don't fall into the middle of the pie.
0:17:25 > 0:17:28Put a cross on the middle to let the steam out.
0:17:28 > 0:17:30And finally, brush with beaten egg.
0:17:32 > 0:17:36Well, that goes in a hot oven for about 30-35 minutes.
0:17:36 > 0:17:37There we go.
0:17:39 > 0:17:42And I'm just anticipating that coming out and cutting through
0:17:42 > 0:17:46the crust and getting the aroma of steak and oysters.
0:17:46 > 0:17:50And I'll serve it with, well, I think, boiled potatoes,
0:17:50 > 0:17:54some spring cabbage and maybe a glass of stout.
0:17:54 > 0:17:56We used to do this in the early days of the restaurant
0:17:56 > 0:18:00but with only one or two oysters because they were so expensive.
0:18:00 > 0:18:03You need lots for the flavour to come through.
0:18:12 > 0:18:14Corned beef hash was made famous
0:18:14 > 0:18:20by Irish-Americans in the mid-1800s where they had hash houses.
0:18:20 > 0:18:23But it was regarded as low-grade food and the cooks were called
0:18:23 > 0:18:27hash-slingers, but now it is back in fashion.
0:18:27 > 0:18:30The main thing about this dish is to get the potatoes
0:18:30 > 0:18:35and onions nicely browned before adding the hashed beef.
0:18:36 > 0:18:40The only other ingredients are a good quantity of parsley, which
0:18:40 > 0:18:44freshens it all up nicely, a slug of Worcestershire sauce,
0:18:44 > 0:18:48a smidgen of Tabasco and salt and pepper.
0:18:50 > 0:18:52Do you know, this is the first dish I started
0:18:52 > 0:18:57cooking on my own in a flat in Earls Court as a teenager.
0:18:57 > 0:18:59And why is it so successful?
0:18:59 > 0:19:02Well, because you have to have two fried eggs with it
0:19:02 > 0:19:05and the combination is perfection.
0:19:05 > 0:19:09Well, that and, dare I say it, ketchup.
0:19:10 > 0:19:14Tomato ketchup? In a cookery programme?
0:19:19 > 0:19:22- I'm not going to ask. - Oh, come on, James.
0:19:22 > 0:19:25I bet you use ketchup and I've got ketchup in the other thing.
0:19:25 > 0:19:28We use it, yeah, exactly. I think it's fantastic.
0:19:28 > 0:19:30Well, when the weather is cold at the moment,
0:19:30 > 0:19:32you can't beat a good pie, like what Rick did.
0:19:32 > 0:19:35That lovely steak and oyster pie looked delicious.
0:19:35 > 0:19:37It inspired me to do this. It's not a pie but it's a crumble.
0:19:37 > 0:19:40It's done in more or less real-time.
0:19:40 > 0:19:43What we're going to do is start off with a little base for our crumble.
0:19:43 > 0:19:46I've got my pears here. We're going to dice these up.
0:19:46 > 0:19:49You can do pear and apple crumble exactly the same way but I'm
0:19:49 > 0:19:51going to do that with a little cinnamon custard to go with it.
0:19:51 > 0:19:53And you've got perry with it as well, haven't you?
0:19:53 > 0:19:57Perry, yeah. I don't understand why, though, they call it pear cider.
0:19:57 > 0:19:58I think it's probably cos...
0:19:58 > 0:20:01Well, cos people don't know what it means,
0:20:01 > 0:20:05but the fact is that it's a drink in its own, a class of its own
0:20:05 > 0:20:08and very good that you're using it, I say.
0:20:08 > 0:20:11It's a West Country drink, as you probably know.
0:20:11 > 0:20:14Yeah, exactly, giving it a plug. But I think it's fantastic.
0:20:14 > 0:20:16Have you ever tried perry before?
0:20:16 > 0:20:18It just happens to be in my Christmas programme that's coming up.
0:20:18 > 0:20:20Oh, really? Funny, that(!)
0:20:20 > 0:20:23No, I haven't and I live... Is Poole the West Country?
0:20:23 > 0:20:26It's kind of West Country. That's where I live.
0:20:26 > 0:20:28We're doing panto in Poole, by the way.
0:20:28 > 0:20:30There's a pear called Stinking Bishop
0:20:30 > 0:20:34- and that's where the cheese gets its name from.- Oh, is it. Oh, OK.
0:20:34 > 0:20:38- My daughter likes pears. - Facts you didn't know about pears.
0:20:38 > 0:20:41Anyway, just going to saute that off with a little bit of butter,
0:20:41 > 0:20:43tiny bit of sugar and some of this perry.
0:20:43 > 0:20:46And call it perry, don't call it pear cider. A bit of perry.
0:20:46 > 0:20:49It is absolutely delicious stuff. We are going to stew that down.
0:20:49 > 0:20:51Over here, I've got my custard on. Milk, cream, vanilla -
0:20:51 > 0:20:54- cos I know you love vanilla - a bit of cinnamon in there.- I do.
0:20:54 > 0:20:55And that goes in.
0:20:55 > 0:20:58Like I was saying at the top of the show, cookery is
0:20:58 > 0:21:01the only thing you haven't really done because you started so young.
0:21:01 > 0:21:05- Opportunity knocks.- Yes.- Aged just, what, were you 13?- 14.
0:21:05 > 0:21:08- 14 years old.- Don't tell me you've got some awful clip of it.
0:21:08 > 0:21:11Yeah, we are going to play it now. No, only kidding.
0:21:11 > 0:21:13I've seen that too many times.
0:21:13 > 0:21:16- But, I mean, amazing cos you got through to the final as well.- Yes.
0:21:16 > 0:21:21Which was live from The Palladium and it got, I can't remember how
0:21:21 > 0:21:24many viewers but I think it was something like 20 million viewers.
0:21:24 > 0:21:27It was in the days when we only had three channels, I think.
0:21:27 > 0:21:29So it was, yeah, it was amazing.
0:21:29 > 0:21:33And then, you know, I went back to school
0:21:33 > 0:21:36and I had to kind of start all over again.
0:21:36 > 0:21:38But, I mean, the comedy circuit, was that kind of...
0:21:38 > 0:21:40- You mentioned your father and stuff.- Yeah.
0:21:40 > 0:21:44- Was that were you cut your inspiration to do impressions?- Yes.
0:21:44 > 0:21:46I had drama lessons when I was six
0:21:46 > 0:21:50so I knew I wanted to be an actress and singing lessons
0:21:50 > 0:21:53and dancing and piano and all that kind of thing
0:21:53 > 0:21:55and I started to do impressions with my dad.
0:21:55 > 0:21:57- AS PAM AYRES:- Oh, I wish I'd looked after my teeth.
0:21:57 > 0:22:00You know, Pam Ayres and people like that when I was young.
0:22:00 > 0:22:01I said, "Could you write me a script
0:22:01 > 0:22:04"cos we've got a talent show at school?" And he wrote a script
0:22:04 > 0:22:06and that was the first time I did them in front of anyone.
0:22:06 > 0:22:08I was about nine.
0:22:08 > 0:22:12I remember I had a box, a suitcase of wigs that I used to turn round
0:22:12 > 0:22:17and put on and everybody was clapping and cheering and laughing.
0:22:17 > 0:22:20And I thought, "Oh, this is going really, really well."
0:22:20 > 0:22:21And I realised that every time I...
0:22:21 > 0:22:24Well, I realised cos my friend told me later.
0:22:24 > 0:22:28Every time I bent down to get my next wig on I was bending over
0:22:28 > 0:22:33and my skirt kept riding up above my tights. I was only nine
0:22:33 > 0:22:36and all the children were laughing at me.
0:22:36 > 0:22:39You know, and nine-year-old with the gusset round by your knees.
0:22:39 > 0:22:41It was a bit embarrassing.
0:22:41 > 0:22:44I mean, after you left school you were doing that as a living,
0:22:44 > 0:22:45really, on the circuit, were you?
0:22:45 > 0:22:48Yeah, I guess so.
0:22:48 > 0:22:53I was doing panto and summer season and working men's social clubs,
0:22:53 > 0:22:54that sort of thing.
0:22:54 > 0:22:59And then I started to dabble in more alternative comedy.
0:22:59 > 0:23:04Through doing a couple of Spitting Images I met Steve Coogan
0:23:04 > 0:23:07and John Thomson and was really inspired by them
0:23:07 > 0:23:12and decided to go to Edinburgh and do that kind of comedy
0:23:12 > 0:23:14and then, in the end, I just thought,
0:23:14 > 0:23:17"I don't know if this is going to get me into comedy acting
0:23:17 > 0:23:20"and maybe I should just go to drama school."
0:23:20 > 0:23:23And do acting. So, it wasn't until you were, what, in your 20s?
0:23:23 > 0:23:25I went at 21. 21, yeah.
0:23:25 > 0:23:28And then I got all my breaks in drama, funnily enough.
0:23:28 > 0:23:30So I've kind of come full circle now.
0:23:30 > 0:23:33It kind of paid off cos I mean, recently,
0:23:33 > 0:23:35we all know you from Coronation Street, of course.
0:23:35 > 0:23:39- Yeah.- Is that two years of that? - Three, nearly.
0:23:39 > 0:23:42Nearly three. Yeah, it seems like a long time ago now.
0:23:42 > 0:23:45And then, talking of TV, back into now because you're quite busy
0:23:45 > 0:23:48with the old, with Jon Culshaw doing the old...
0:23:48 > 0:23:51The Impression Show, which is on tomorrow at 10.25
0:23:51 > 0:23:53and Saturdays at six thereafter.
0:23:53 > 0:23:57Go on then, tell us about it. New characters or...?
0:23:57 > 0:24:01Yeah, we thought, obviously, we did a series last year
0:24:01 > 0:24:03and we've got a few new characters.
0:24:03 > 0:24:05We've got Fearne Cotton...
0:24:05 > 0:24:08- AS FEARNE COTTON:- ..with major Oh, my God-age, that so rocks!
0:24:08 > 0:24:13And we've still got one or two of the older ones like Davina...
0:24:13 > 0:24:16Which is...
0:24:16 > 0:24:20- AS DAVINA MCCALL:- Oh, my gosh, that is amazing, amazing food.
0:24:20 > 0:24:22So, yeah, we've got a few of the older ones and a few new ones.
0:24:22 > 0:24:26Lady Gaga dressing up and you have got to look out for Jon's,
0:24:26 > 0:24:29on tomorrow's show, Jon's camp class show.
0:24:29 > 0:24:33You know that Monty Python sketch with, "He's upper-class..."
0:24:33 > 0:24:34- CLATTERING - Oh!
0:24:35 > 0:24:39- Carry on, nobody noticed. - You've dropped a clanger there.
0:24:40 > 0:24:43Yeah, that's very funny, with his Alan Carr...
0:24:43 > 0:24:45Ronnie Barker and Ronnie Corbett.
0:24:45 > 0:24:52Yeah, that sketch but he's made it Paul O'Grady, Graham Norton
0:24:52 > 0:24:54and Alan Carr and it's very, very...
0:24:54 > 0:24:57That's one of my favourite sketches from the whole thing.
0:24:57 > 0:25:00It's a real delight to work with Jon, I must say. He's brilliant.
0:25:00 > 0:25:03What about chefs? You must be doing one.
0:25:03 > 0:25:07We've got to get some of the TV chefs in.
0:25:07 > 0:25:09Technically, that was the most difficult...
0:25:09 > 0:25:12- Don't worry, Rick, you're safe. - I think Gordon would be a good one.
0:25:12 > 0:25:17- You'd have some fun there.- Yes, Gordon's in it. And Sophie Dahl.
0:25:17 > 0:25:20Oh, yeah, now that's good.
0:25:20 > 0:25:23- AS SOPHIE DAHL:- Well, you know, she's got that sort of appeal about her
0:25:23 > 0:25:26and there is some delicious food.
0:25:26 > 0:25:29Yeah, so we put them all together in a period drama,
0:25:29 > 0:25:32which is quite amusing.
0:25:32 > 0:25:34And Ainsley Harriot plays himself.
0:25:34 > 0:25:36It's the only cameo in the whole show, the only person that
0:25:36 > 0:25:41comes into it as themselves and it's Ainsley, so that's quite fun.
0:25:41 > 0:25:43- He'd love that. - He would actually like that.
0:25:43 > 0:25:46Our Antony Worrall Thompson, as well, you couldn't
0:25:46 > 0:25:49tell from the real thing but you've got to see the voice.
0:25:49 > 0:25:51I've got him. Down here.
0:25:51 > 0:25:52Only joking, only joking.
0:25:53 > 0:25:56It is funny, it is funny. It's quite funny.
0:25:56 > 0:25:58We love him. We love him.
0:25:58 > 0:26:01I've done most of it already. I've made the crumble. That's in there.
0:26:01 > 0:26:04Yeah, you've been busy, haven't you, while we've been chatting away?
0:26:04 > 0:26:07I have, yeah. I've really just got it in the microwave.
0:26:07 > 0:26:09It's just defrosting in the microwave.
0:26:09 > 0:26:12- And no lumps in your custard, I'm sure.- No, this is proper custard.
0:26:12 > 0:26:16Notice it's custard, it's not creme anglaise. We are not in France.
0:26:16 > 0:26:18- It's custard.- Custard.
0:26:18 > 0:26:22You know, our chefs call it anglaise. It's horrible.
0:26:22 > 0:26:26It's like saying things eat well as opposed to taste good.
0:26:26 > 0:26:30They talk about an anglaise. Shall I make an anglaise with this, then?
0:26:30 > 0:26:34Either call it custard or creme anglaise, but anglaise? No.
0:26:34 > 0:26:36- Please call it custard. - We call it crema pasticcera.
0:26:36 > 0:26:38Oh, right.
0:26:38 > 0:26:41That sounds nice, doesn't it? It always sounds nicer in Italian.
0:26:41 > 0:26:43Did the Italians invent it, then?
0:26:43 > 0:26:44Of course.
0:26:44 > 0:26:46Of course. What a surprise.
0:26:46 > 0:26:48Well, in my creme brulee, I always put Mascarpone.
0:26:48 > 0:26:50How do you say Mascarpone?
0:26:50 > 0:26:52- Mascarpone.- Mascarpone. I'm going to learn to...
0:26:52 > 0:26:56Of course, I mean, a creme brulee, Mascarpone lifts the dish.
0:26:56 > 0:26:57Yeah, yeah.
0:26:58 > 0:27:00I'm going to learn to speak Italian.
0:27:00 > 0:27:05While they're all chatting away like the WI, over here...
0:27:05 > 0:27:09You invite us on here and then abuse us, I don't know(!)
0:27:09 > 0:27:12I've got my crumble over here.
0:27:12 > 0:27:14It's a crumble but I suppose
0:27:14 > 0:27:18that Italian over there has got some fancy name for it.
0:27:18 > 0:27:19Crumble.
0:27:19 > 0:27:23I tell you what, they don't make it in Italy.
0:27:23 > 0:27:25They do. It's called crumblini.
0:27:26 > 0:27:30- We use breadcrumbs for something else.- Breadcrumbs.- Milanese.
0:27:30 > 0:27:31I'm only joking.
0:27:31 > 0:27:33And we've got our custard on there.
0:27:33 > 0:27:36- There you have your perry, pear and custard.- Oh, lovely.
0:27:36 > 0:27:38Oh, and I get to try this.
0:27:38 > 0:27:42- I'm keeping this one for myself. - Dive into that.- Thank you, I will.
0:27:42 > 0:27:45Perry, if you can get hold of it, is fantastic, not only to cook with
0:27:45 > 0:27:48but just to drink with, it's wonderful, wonderful stuff.
0:27:48 > 0:27:52Do you ever put cornflour in your custard? You don't need to, do...
0:27:52 > 0:27:56Right, so what we'll be cooking with Debra at the end of the show...
0:27:59 > 0:28:03And let's face it, who doesn't love hot crumble at this time of year?
0:28:03 > 0:28:05Now, if you want to cook anything from today's show,
0:28:05 > 0:28:10you can find all the recipes at bbc.co.uk/recipes.
0:28:10 > 0:28:12We are not live today but instead we're looking back at some
0:28:12 > 0:28:16of the most memorable clips from our Saturday Kitchen archives.
0:28:16 > 0:28:18Now, we Brits love Italian food and one of our favourite
0:28:18 > 0:28:23Italian chefs is the endlessly enthusiastic Gennaro Contaldo.
0:28:23 > 0:28:26- Great to have you back again. - Thank you.- Happy New Year.- Very well.
0:28:26 > 0:28:30- Did you see the snow outside?- I did see the snow.- Very good to ski.
0:28:30 > 0:28:33Why are you so brown?
0:28:33 > 0:28:37- Well, I, yeah...- Yeah, well, look at me.- Lying on a beach.
0:28:37 > 0:28:38What do you think? What are we going to do?
0:28:38 > 0:28:42What we are going to do, we are going to make this lovely fillet of pork
0:28:42 > 0:28:46coated with walnuts and breadcrumbs and herbs.
0:28:46 > 0:28:50Which you will love it. Then we are going to do these herb chips,
0:28:50 > 0:28:55which, again, is white of eggs, chips, mix all herbs
0:28:55 > 0:29:00and coated around and fried with fantastic, with a lovely salad
0:29:00 > 0:29:05- and a squeeze of Amalfi lemon. - Amalfi lemon.
0:29:05 > 0:29:08So you want me to do the crust for these. These are the potatoes.
0:29:08 > 0:29:11- So tell us about the potatoes, then. How do we prepare these?- Oh, easy.
0:29:11 > 0:29:13Everybody can do it.
0:29:13 > 0:29:16Make sure the potatoes are very clean and they're not wet.
0:29:16 > 0:29:18It is very important. OK?
0:29:18 > 0:29:22Then put them on the table
0:29:22 > 0:29:27and you cut them in strips of three or four.
0:29:27 > 0:29:29Leave them a little bit chunky.
0:29:29 > 0:29:32- These are the large new potatoes. - Large new potatoes, yes.
0:29:32 > 0:29:34BLENDER WHIRRS LOUDLY
0:29:34 > 0:29:36They are hardly anything.
0:29:36 > 0:29:40SHOUTS: And it is very good for children, this dish.
0:29:40 > 0:29:42- Can I say something? - Yes, there you go.
0:29:42 > 0:29:45Children would love this particular one.
0:29:45 > 0:29:47Remember, everything is coated in breadcrumbs
0:29:47 > 0:29:51and don't even say the nugget. Don't say the nugget.
0:29:51 > 0:29:52We've got egg white here.
0:29:52 > 0:29:55This is the egg white that I used from that last dish that I made.
0:29:55 > 0:29:59- That's the crumbs. - You mix little bits.
0:29:59 > 0:30:04- Have you seasoned?- No. - Just a minute, don't run away.
0:30:04 > 0:30:10- You see, I have to show you almost everything. Seasoning.- Seasoning.
0:30:10 > 0:30:12OK, that's good. Let me just get...
0:30:12 > 0:30:15I'll do the crust for our pork which we've got in here?
0:30:15 > 0:30:19- So, crumbs, same quantity of crumbs to walnuts?- Yeah.
0:30:19 > 0:30:21Put them on top there.
0:30:21 > 0:30:24Make sure you do quite fine.
0:30:24 > 0:30:27Did you know, one out of every four potatoes in England become chips?
0:30:27 > 0:30:30Really? I didn't know that.
0:30:30 > 0:30:35There you go. Useless fact for 2010. There you go.
0:30:35 > 0:30:39Something for the pub quiz. A little bit of fresh thyme.
0:30:39 > 0:30:42We'll take this off. This has walnuts and everything else.
0:30:42 > 0:30:44Now the pork. Explain to us what cut we've got here then?
0:30:44 > 0:30:49This is a fillet. You could do it with almost all kind of a pork.
0:30:49 > 0:30:51It's nice this time of year to do a bit of fillets.
0:30:51 > 0:30:55I nearly done something I'm not supposed to be doing.
0:30:55 > 0:30:58So, you press them a little bit. So simple.
0:30:58 > 0:31:01Ask your children to help.
0:31:01 > 0:31:04"Mummy, I want to chop?" "Yeah, OK, do it!"
0:31:04 > 0:31:08Season a little bit.
0:31:08 > 0:31:12One side and then the other side. Look how fast I am!
0:31:12 > 0:31:15A bit of pepper.
0:31:15 > 0:31:19- That's the crumbs.- Can you break some eggs inside there,
0:31:19 > 0:31:21- thank you very much? - That's your flour.
0:31:21 > 0:31:25You are slow. You are very, very slow. Look at that!
0:31:25 > 0:31:28- I'm doing more or less everything. - I know. But...
0:31:28 > 0:31:32Let's have a look. Mix the eggs with a fork.
0:31:32 > 0:31:36You get a fork from there. Thank you.
0:31:36 > 0:31:38At least you're doing something.
0:31:38 > 0:31:41Flour, egg and breadcrumbs. You've been busy over Christmas.
0:31:41 > 0:31:46- Getting ready to launch your new cookbook.- It is indeed.
0:31:46 > 0:31:49Middle of February, Gennaro, Easy Italian.
0:31:49 > 0:31:53There is a section for children, which is unbelievable.
0:31:53 > 0:31:55- It's very, very good indeed. - What? To learn how to cook?
0:31:55 > 0:31:57To learn how to cook!
0:31:57 > 0:32:01- I could start with that section. - Yes.
0:32:01 > 0:32:04It's a good idea, isn't it, getting your children cooking early?
0:32:04 > 0:32:07Because then they never get the fear that I've got.
0:32:07 > 0:32:11A really romantic thing to do - you two cook for each other as well, don't you?
0:32:11 > 0:32:15Until he gets a bit controlling and I get out of the way.
0:32:15 > 0:32:18After many years, I'm teaching him to do it. He saw my oil was burned.
0:32:18 > 0:32:20Do you know what he's done? He straight away went
0:32:20 > 0:32:23to get the new oil. Do you know what?
0:32:23 > 0:32:27I'm going to cook inside without putting it on a flame.
0:32:30 > 0:32:35It wasn't that it was burned, I used the wrong oil. It was vegetable oil.
0:32:35 > 0:32:38Speak English. I don't understand.
0:32:38 > 0:32:41These chips take what? Six minutes, seven minutes?
0:32:41 > 0:32:45- Six minutes.- Why are you not meant to cook with olive oil?
0:32:45 > 0:32:48- With olive oil, it burns really. - It burns quick.
0:32:48 > 0:32:53Extra virgin old in a little bit.
0:32:53 > 0:32:57Look at that! Oh, God!
0:33:00 > 0:33:04Yeah, if you're not careful, it burns.
0:33:04 > 0:33:08I was doing well until you removed my...
0:33:08 > 0:33:11It's looking good, Gennaro.
0:33:11 > 0:33:14It's looking good.
0:33:14 > 0:33:16We like a bit of crispiness.
0:33:16 > 0:33:20He always manages to catch it. It's almost done.
0:33:20 > 0:33:24There's a sink in the back there, if you want to wash your hands.
0:33:24 > 0:33:27It's all right. Just remove it.
0:33:27 > 0:33:31He always manages to let me burn things.
0:33:31 > 0:33:33It's sabotage. Deliberate sabotage!
0:33:33 > 0:33:36It's OK. Give me the plate.
0:33:36 > 0:33:38Do you want me to do the salad first?
0:33:38 > 0:33:42If you give me the plate first.
0:33:42 > 0:33:46- Look at that!- Turned it over.
0:33:46 > 0:33:50- That's all right. It's not bad. - There you go.
0:33:50 > 0:33:52So we've got the roquette, a little bit of red chard in here
0:33:52 > 0:33:56and a little bit of chicory. I'm going to put some of the lemons and olives in there.
0:33:56 > 0:33:58Yet, it still come out nice.
0:33:58 > 0:34:01You know, I had a little boy helping me,
0:34:01 > 0:34:04changing my oil and everything.
0:34:04 > 0:34:07What can I do? I cannot help.
0:34:07 > 0:34:10Nice little salad. Nice lemon.
0:34:11 > 0:34:15You've been to Italy recently, haven't you? Doing about olive oil?
0:34:15 > 0:34:18Olive indeed. Yes, indeed. We went to search for the olive oil
0:34:18 > 0:34:21for the restaurant.
0:34:21 > 0:34:25And we did manage to find this fantastic olive oil,
0:34:25 > 0:34:29which some of olives are collected
0:34:29 > 0:34:34from 500 years old olives tree.
0:34:34 > 0:34:37- That is unbelievable. Can I have the salad here?- Yeah.
0:34:37 > 0:34:43OK. Come on. Not put them on top there.
0:34:43 > 0:34:46You put them on top there. You ruin my lovely food.
0:34:46 > 0:34:50- I was going to cover it up. - You don't cover up. That is nice.
0:34:50 > 0:34:55- A few of these green olives on the side.- I see! Like that.
0:34:55 > 0:34:57You love your olive oil.
0:34:57 > 0:35:01- A 500-year-old tree? - A 500-year-old tree.
0:35:01 > 0:35:03- Are you happy with that? - Look at that! Come on!
0:35:03 > 0:35:05You manage to do everything.
0:35:05 > 0:35:07Remind us what that is again?
0:35:07 > 0:35:11It is fillet of pork, coated with walnuts and breadcrumbs
0:35:11 > 0:35:15- and herby chips.- Yeah, with a little bit of crusty bit underneath.
0:35:15 > 0:35:19It's not crusty bit, it's you, my good friend.
0:35:23 > 0:35:25- There you go.- That's correct. - This is where you get to dive in.
0:35:25 > 0:35:30- There you go!- I want the crusty bit. That's my favourite bit.
0:35:30 > 0:35:33Before you go, I have to come along
0:35:33 > 0:35:35because I have to show you some trick,
0:35:35 > 0:35:38because, without lemon...
0:35:38 > 0:35:43I thought you were going to show me how to squeeze a lemon.
0:35:43 > 0:35:45I'm not that bad!
0:35:45 > 0:35:49Seriously, it's very quick to cook.
0:35:49 > 0:35:51It is indeed. It's fantastic actually!
0:35:51 > 0:35:54A dish, especially for children.
0:35:54 > 0:35:59A different way to give them a meat.
0:35:59 > 0:36:02Remember, they always like something coated and fried.
0:36:02 > 0:36:04This way's good. You find the meat cooks very fast
0:36:04 > 0:36:07and it's still nice inside.
0:36:07 > 0:36:11The chips have got lovely herbs in it and a very healthy salad.
0:36:11 > 0:36:13Which herbs went into it again?
0:36:13 > 0:36:15That is amazing! Again, amazing!
0:36:15 > 0:36:17- Sorry, you were asking? - Which herbs went into it?
0:36:17 > 0:36:19- I saw the rosemary and thyme. - Rosemary we've got.
0:36:19 > 0:36:22We've got thyme, rosemary, chives.
0:36:22 > 0:36:25- And sage.- And sage.- There you go. - Happy with that?
0:36:25 > 0:36:28So happy, I can't speak.
0:36:31 > 0:36:35It just goes to show that even the most enthusiastic of chefs
0:36:35 > 0:36:37need to keep an eye on his pans.
0:36:37 > 0:36:41Now it's time for a portion of those fantastic Two Fat Ladies.
0:36:41 > 0:36:44They take a trip to Cornwall to discover some of the finest
0:36:44 > 0:36:46fish in the country. Enjoy this one!
0:36:46 > 0:36:49Now everybody loves a fish pie, don't they?
0:36:49 > 0:36:51I don't know anybody who doesn't.
0:36:51 > 0:36:54I want to use coley, because no-one uses coley
0:36:54 > 0:36:56and it's a very fine fish indeed.
0:36:56 > 0:36:59Some people think it's only for cats but it's not.
0:36:59 > 0:37:04It's a wonderful, flaky fish. Ask any fisherman. They're very proud of it.
0:37:04 > 0:37:07So, I'm using coley, mixed with smoked haddock,
0:37:07 > 0:37:09because that gives a good flavour.
0:37:09 > 0:37:12At the bottom of the dish, I've already prepared it,
0:37:12 > 0:37:14some cooked, buttered spinach.
0:37:14 > 0:37:17It's a nice surprise to find at the bottom and it goes very well.
0:37:17 > 0:37:21First, to mix them all together, I must go and make a Bechamel.
0:37:21 > 0:37:26What I'm going to cook is a monkfish tail - a gigot of monkfish.
0:37:26 > 0:37:29A gigot is French for a leg of lamb.
0:37:29 > 0:37:31Or indeed the Scots, they call it a gigot.
0:37:31 > 0:37:34And you can see the shape of it is rather like the shape
0:37:34 > 0:37:38of a leg of lamb. I'm going to lard it with anchovies.
0:37:38 > 0:37:41You'll probably know about larding because it's normally something
0:37:41 > 0:37:43you do with game, or other very dry meats,
0:37:43 > 0:37:46to put moistness through them.
0:37:46 > 0:37:48This is my larding needle. Look at my nice larding needle!
0:37:48 > 0:37:52- It's a wonderful weapon! - I know. Stick it in the burglar.
0:37:52 > 0:37:56If you haven't got one, just use a sharp knife with a point on it.
0:37:56 > 0:38:00So, you just make a hole in.
0:38:00 > 0:38:06Then you tuck your anchovy in and keep pushing it in patiently.
0:38:06 > 0:38:09It's all very well to have fast food, and you need it
0:38:09 > 0:38:12in this day and age, but now and again it's nice
0:38:12 > 0:38:15to do things slowly and gradually.
0:38:15 > 0:38:18Very good for the busy businessman, to come home
0:38:18 > 0:38:22and make a serious meal - it would calm them down no end.
0:38:22 > 0:38:25I do know some who do.
0:38:25 > 0:38:28They come home and they settle down and cook a proper dinner
0:38:28 > 0:38:32and they find it relaxing. You know, after the ghastly things they do
0:38:32 > 0:38:34in the City with stocks and shares
0:38:34 > 0:38:37and destroying each other's reputations.
0:38:39 > 0:38:44Now I've larded my monkfish, I'm going to put rosemary around it.
0:38:44 > 0:38:48It's a lovely combination - rosemary and monkfish. Very unusual.
0:38:48 > 0:38:54You tuck it all underneath. Lots of it. Lots and lots of rosemary.
0:38:54 > 0:38:57Very good with fish, rosemary.
0:38:57 > 0:39:01This monkfish tail has already been marinated in, um,
0:39:01 > 0:39:04lemon juice and olive oil - just to moisten it.
0:39:04 > 0:39:07- It's quite a dry fish. - Very Italian.- Very Welsh.
0:39:07 > 0:39:11- Welsh led Italian. - I daresay they probably...
0:39:11 > 0:39:13they probably didn't get it from each other.
0:39:13 > 0:39:17I'm just going to pour a little more oil over it
0:39:17 > 0:39:18and more oil over the rosemary.
0:39:18 > 0:39:21It's the essential oils of the rosemary that need to be
0:39:21 > 0:39:25brought out, do it in contact with oil or fat.
0:39:25 > 0:39:28There's no indigenous fat in the monkfish.
0:39:28 > 0:39:31- I love that smell the rosemary produces.- So do I.
0:39:32 > 0:39:35Very good with pike.
0:39:35 > 0:39:39- And, there we are. All ready to bung in the oven.- Beautiful!
0:39:39 > 0:39:43- See you in a tick. - I'll assemble my pie.- Very good.
0:39:54 > 0:39:57I want to put my fish into my Bechamel.
0:40:02 > 0:40:05There goes the haddock.
0:40:05 > 0:40:10There go my lovely flakes of coley, which have been slightly poached.
0:40:10 > 0:40:13I'm going to put in a good slurp of lovely anchovy essence,
0:40:13 > 0:40:17which is one of my most favourite old-fashioned essences,
0:40:17 > 0:40:20and brings out the flavour a treat,
0:40:20 > 0:40:23in any fish pie, or anything like that.
0:40:25 > 0:40:27You can see, we're rather fond of anchovy.
0:40:27 > 0:40:32It's a very good thing because the taste of anchovy sort of disappears.
0:40:32 > 0:40:34It just produces a fine flavour.
0:40:38 > 0:40:41Stir that in.
0:40:41 > 0:40:45There, that's a lovely mixture.
0:40:48 > 0:40:50We'll put it all on.
0:40:55 > 0:40:57There we go!
0:40:58 > 0:41:01Smooth it over.
0:41:04 > 0:41:07Now, prawns.
0:41:07 > 0:41:09Prawns for treats.
0:41:10 > 0:41:12Try and put these in sort of evenly,
0:41:12 > 0:41:14so everybody gets a fair share.
0:41:14 > 0:41:17Just over the top.
0:41:19 > 0:41:22Now, we must put the potato on the top.
0:41:23 > 0:41:27Now, this will be enough for a regiment.
0:41:27 > 0:41:31You can feed a good, hungry family or just friends.
0:41:31 > 0:41:34Why not friends?
0:41:34 > 0:41:39Now then, we make it into a herringbone shape.
0:41:39 > 0:41:44Some go that way, some go that way.
0:41:47 > 0:41:51Like that good tweed, made of cold herringbone. Ready for the oven.
0:41:51 > 0:41:54And that's about it.
0:41:54 > 0:41:57Very good.
0:41:57 > 0:42:02And I'm going to make a hot tomato vinaigrette to go over the monkfish.
0:42:02 > 0:42:06In here, I've got more than twice as much oil as I've got vinegar.
0:42:06 > 0:42:10Some salt, some pepper. Just heat it through.
0:42:10 > 0:42:15It's very good either with fish or with poultry - a hot vinaigrette.
0:42:15 > 0:42:17And then I'm going to put the tomatoes in.
0:42:21 > 0:42:24And stir it.
0:42:24 > 0:42:27We don't want the tomatoes to fall apart.
0:42:27 > 0:42:29They're quite finely chopped.
0:42:29 > 0:42:32I just want to heat them through.
0:42:33 > 0:42:37- Look what I've found! - Well done, dear! Just in time.
0:42:37 > 0:42:39That's wonderful.
0:42:39 > 0:42:43All I have to do is pour it over the top.
0:42:46 > 0:42:51- Splatter, splatter.- It's jewels spread across it.- That's right.
0:42:51 > 0:42:55Look at that! Mwah!
0:42:55 > 0:42:58Before John and Audrey went away, they said we could get crabs
0:42:58 > 0:43:01and lobsters from someone called Lawrence.
0:43:01 > 0:43:04He's a fisherman with a green boat, who's usually round here.
0:43:04 > 0:43:07That would be great. I want to get scallops.
0:43:07 > 0:43:10They don't have scallops here but they've got them at Foy.
0:43:10 > 0:43:12- They dive for them at Foy. - That's not very far.
0:43:12 > 0:43:14No! We'd have them sent over. That's not a problem.
0:43:14 > 0:43:17There's lots of mussels on the beaches round here.
0:43:17 > 0:43:20- They'd be nice. - We can go and gather some.
0:43:20 > 0:43:22Gather us mussels while we may.
0:43:22 > 0:43:24Indeed! I wonder if that's him there.
0:43:24 > 0:43:28- The kneeling man?- That's right. Hello. Are you Lawrence?
0:43:28 > 0:43:31- Are you Lawrence?- Yes.- Great. - Clarissa and Jennifer.
0:43:31 > 0:43:35John and Audrey from the Shark's Fin said that we could get
0:43:35 > 0:43:38crabs and lobsters from you, is that right?
0:43:38 > 0:43:40Not at the moment but I'm going to sea in about two hours.
0:43:40 > 0:43:43- Can we come with you? - Can if you like.- Love to.
0:43:43 > 0:43:48The last time I was down here, there was a beach, not very far,
0:43:48 > 0:43:50that had lots of mussels on it, which we went and picked.
0:43:50 > 0:43:54- Where would that be?- Hammock? - Hammock, that's it.
0:43:54 > 0:43:56That's about three miles.
0:43:56 > 0:44:00- We could do that and then return to you.- Yes, OK.
0:44:00 > 0:44:04- Two hours' time by the lighthouse. - See you later.- All right. Cheers. All the best.
0:44:05 > 0:44:10- What a sweet fellow!- Wasn't he nice?
0:44:13 > 0:44:16It looks murky and wet out there.
0:44:16 > 0:44:18- Do you think we should put our wellies on?- I certainly do.
0:44:18 > 0:44:21We'll get soaked otherwise. Wet feet.
0:44:22 > 0:44:27- Look, lots!- We've got snails as well.- Winkles. Periwinkles.
0:44:27 > 0:44:31- Aren't they pretty - the blue? - Aren't the rocks lovely too.
0:44:31 > 0:44:35They're probably a bit small to serve in the restaurant, don't you think?
0:44:35 > 0:44:38Yes, too small. They'd be too much trouble but they'd be delicious.
0:44:38 > 0:44:43- We can eat them.- Yeah. We can go and have a cook-up for us.
0:44:43 > 0:44:46Yeah, everybody's used to those big, horrid ones.
0:44:46 > 0:44:54There are terrible ones that are farmed, which are really disgusting.
0:44:54 > 0:44:56Great white flesh.
0:44:56 > 0:44:59Oh, you mean the green-lipped ones, or whatever they're called.
0:44:59 > 0:45:02Green-lipped - a terrible thing to say, isn't it?
0:45:02 > 0:45:05I can hardly get these off.
0:45:05 > 0:45:08I've probably got enough now if it's just going to be for us.
0:45:08 > 0:45:13Shall I go back and start getting the fire started and cooking up?
0:45:13 > 0:45:15- Yes, I'll try and get a few more. - OK, right.
0:45:15 > 0:45:17- Well, I'll see you back up there. - OK.
0:45:32 > 0:45:35- You've been picking them in your helmet.- Yes, it's a great mistake.
0:45:35 > 0:45:36It'll stink!
0:45:38 > 0:45:40- They need washing?- No.
0:45:40 > 0:45:43No, I've rinsed them in the rock pool.
0:45:43 > 0:45:47- Good, well done. What have you got there?- Not many.- We have got enough.
0:45:47 > 0:45:49It's only for us.
0:45:49 > 0:45:53What have you put in already?
0:45:53 > 0:45:57I melted the butter and I softened the shallot
0:45:57 > 0:46:00and I put some parsley and wine in and brought it up.
0:46:00 > 0:46:03- Now we wait.- Perhaps I ought to put my helmet on the top of the saucepan?
0:46:05 > 0:46:09What a brilliant idea. That is very good.
0:46:09 > 0:46:11Don't know what it will do to the helmet.
0:46:11 > 0:46:15Well, it is all in a good cause. All in a good cause.
0:46:19 > 0:46:23Wow. They must be crazy. Extraordinary.
0:46:23 > 0:46:28- Very tasty, aren't they? - Yes, they are small but delicious.
0:46:28 > 0:46:33Here is one that is broken. I will sling that.
0:46:33 > 0:46:35You have to be so careful, don't you?
0:46:35 > 0:46:41- You must be.- You finish those up and I will start packing up
0:46:41 > 0:46:44otherwise we will be late for Lawrence.
0:46:44 > 0:46:48To the lighthouse! I hope the weather clears up for the trip.
0:47:05 > 0:47:07Right. We are here.
0:47:07 > 0:47:10- Watch the exhaust pipe. It might be hot.- Yes.
0:47:12 > 0:47:19- Where are our delicious fisherman? Hey, Lawrence. We're here! - Morning, ladies, how are you?
0:47:19 > 0:47:25- Fine. How are you?- Dead on time, aren't we?- How are you, Trevor? - All right.
0:47:26 > 0:47:34- Lifejackets. Ugh!- Nanny government. Thank you.- That's yours.- Lovely, thanks very much.
0:47:34 > 0:47:38- Loose up me corsets, Trevor! - It is like a walking duvet.
0:47:40 > 0:47:42I feel like a Dalek. Dun-dum-dum!
0:47:42 > 0:47:45I hate to tell you, but you look like one and all!
0:47:45 > 0:47:48LAUGHTER
0:47:51 > 0:47:55Fall into the arms of Lawrence. Oh, Lawrence!
0:47:56 > 0:47:57Whoops!
0:47:59 > 0:48:04- Don't worry.- Whoops! All aboard.
0:48:07 > 0:48:09That lovely smelly fish.
0:48:10 > 0:48:17Bait, crab bait. Here we go. Give us a sea shanty.
0:48:17 > 0:48:22# Hey, little fishy Don't cry, don't cry
0:48:22 > 0:48:27# Hey, little fishy Don't cry, don't cry. #
0:48:27 > 0:48:32That was the song Spencer Tracy sang in Captains Courageous.
0:48:32 > 0:48:38MUSIC PLAYS
0:48:53 > 0:48:56Hey! You beauty.
0:49:03 > 0:49:06We have got another one coming up.
0:49:14 > 0:49:17- We will start bowling soon. - Here comes the Armada!
0:49:17 > 0:49:21Catch you not, sleeping down below...
0:49:21 > 0:49:24I am having the pleasure of cooking scallops with leeks
0:49:24 > 0:49:28and flavoured with some white wine and vermouth.
0:49:28 > 0:49:32Clarissa's going to do something quite different.
0:49:32 > 0:49:35I am going to do crab for my seafood dish.
0:49:35 > 0:49:38Crab, corn and coriander fritters.
0:49:38 > 0:49:43I am going to clean this crab, take the claws off.
0:49:43 > 0:49:46This is a whole crab which has been boiled.
0:49:47 > 0:49:51Everybody thinks there are large chunks of the crab
0:49:51 > 0:49:54that are poisonous that you can't eat, which is complete fallacy.
0:49:54 > 0:49:58The only bit, as you will see when I open it, that you can't eat,
0:49:58 > 0:50:01are the dead men's fingers which you would not want to eat anyway.
0:50:01 > 0:50:05These horrible bits that look like used latex or
0:50:05 > 0:50:07I don't know quite what. You really wouldn't want to eat those.
0:50:07 > 0:50:09There would be no temptation at all.
0:50:09 > 0:50:12So I am going to get all the meat fiddled out of this bit.
0:50:12 > 0:50:14There is a lot of meat in here.
0:50:14 > 0:50:17It is a very good job to give to your ten-year-old children.
0:50:17 > 0:50:20I remember when we were children sitting round with skewers
0:50:20 > 0:50:22fiddling out the bits of crab. It was great fun.
0:50:22 > 0:50:24Anyway, whatever, it is going to take me a bit of time
0:50:24 > 0:50:26because I have not got any ten-year-old children.
0:50:26 > 0:50:29Jennifer, do you want to get on with yours for the moment?
0:50:29 > 0:50:33Yes, well, my leeks are practically ready
0:50:33 > 0:50:35because I thought I would get them out of the way.
0:50:35 > 0:50:39Simmer them with just eight spoonfuls of water
0:50:39 > 0:50:42until they become almost like pale green spaghetti.
0:50:42 > 0:50:47Then we keep them aside and we'll get on with the scallops.
0:50:47 > 0:50:50When you first buy them this is what they look like,
0:50:50 > 0:50:51which may frighten you.
0:50:51 > 0:50:55If you ask your kind fishmonger he will remove all that for you.
0:50:56 > 0:50:57But he probably won't do it all
0:50:57 > 0:51:03and you will end up with this charming little fellow and he will
0:51:03 > 0:51:05have this little bit of black here
0:51:05 > 0:51:08which is a bit of intestine, I think, really.
0:51:08 > 0:51:13It does not do anybody any harm, but we will remove that.
0:51:13 > 0:51:18A pair of scissors is quite useful. You can just snip it off.
0:51:24 > 0:51:29Peel it away like that. An ounce of butter in there.
0:51:31 > 0:51:34We have some nice little chopped shallots.
0:51:34 > 0:51:39These have to melt, get soft, you don't want them
0:51:39 > 0:51:42feeling al dente in the sauce.
0:51:42 > 0:51:45It does not take long.
0:51:46 > 0:51:50There we are. Add half a glass of wine, white wine.
0:51:53 > 0:51:55Whoosh.
0:51:57 > 0:51:59And some vermouth. Dry white vermouth
0:51:59 > 0:52:03which gives a very good flavour and I like having vermouth around
0:52:03 > 0:52:07because I am not tempted to drink it, but that is very good for cooking.
0:52:07 > 0:52:09Now we will put the scallops in.
0:52:11 > 0:52:15Separate the coral from the white bit. There is a beautiful one.
0:52:15 > 0:52:19- That is a wonderful colour. - Isn't that glorious, yes.
0:52:20 > 0:52:24It will now come to a simmer.
0:52:25 > 0:52:28They take about two minutes. Don't overcook them.
0:52:28 > 0:52:32They are better raw than overcooked.
0:52:36 > 0:52:42So then when they are done, press the juice...
0:52:44 > 0:52:45..out from the leeks.
0:52:47 > 0:52:50Put that in the bottom of the pan.
0:52:52 > 0:52:57Then we get the scallops. We take them out.
0:52:57 > 0:53:02We put them all on top.
0:53:02 > 0:53:05Look how beautiful they are
0:53:05 > 0:53:07with the pale, pale green and the coral. Lovely.
0:53:07 > 0:53:11Now we can have our fun making the sauce.
0:53:11 > 0:53:16It's always fun. Get this hot again.
0:53:16 > 0:53:22We want the juices from the leeks as well
0:53:22 > 0:53:24into there.
0:53:24 > 0:53:28We want to reduce this so you can bubble away like mad.
0:53:28 > 0:53:34We have got a lovely bowl of Cornish cream. We will add that.
0:53:34 > 0:53:37This is nice and rich. I like rich food.
0:53:37 > 0:53:41None of this nonsense about yoghurt instead of cream. Yoghurt is
0:53:41 > 0:53:43not instead of cream.
0:53:43 > 0:53:46Yoghurt is very good for your breakfast
0:53:46 > 0:53:51or if you have a poor tummy or if you are a vegetarian or something.
0:53:51 > 0:53:54But for cream there is nothing better than cream.
0:53:54 > 0:53:56Nothing better than cream.
0:53:56 > 0:54:00It is unctuous, it's rich, and it collects everything together.
0:54:00 > 0:54:02You cannot beat it.
0:54:02 > 0:54:04That has bubbled and it will be thick.
0:54:04 > 0:54:08Let's have a look. Wonderful, wonderful.
0:54:10 > 0:54:13Now we just pour it all over our dish.
0:54:26 > 0:54:30- Isn't that pretty? - Isn't that very pretty?
0:54:30 > 0:54:34Just to finish it off, we'll put some parsley.
0:54:41 > 0:54:48There, she is beautiful, she is beautiful. Fit for a king.
0:54:48 > 0:54:49It does look wonderful.
0:54:49 > 0:54:51I will just take it through, then I will come back
0:54:51 > 0:54:53and get rid of my mess.
0:54:55 > 0:54:58Right, well I am just going to finish stripping off the corn.
0:54:58 > 0:55:01This is the last of the six ears of corn
0:55:01 > 0:55:04and you just cut down the ear.
0:55:04 > 0:55:06All you need is a sharp knife. It is really very simple.
0:55:06 > 0:55:08You may think it is easier to use
0:55:08 > 0:55:11a tin or frozen corn, which of course you can if you haven't got
0:55:11 > 0:55:15the real thing, but I think the real thing is a lot sweeter and nicer.
0:55:15 > 0:55:19I have already stripped the other ones and put them
0:55:19 > 0:55:23with the brown and white crab meat into this bowl.
0:55:23 > 0:55:29All that in and now I am going to add to it some crushed garlic.
0:55:31 > 0:55:34A couple of cloves of crushed garlic,
0:55:34 > 0:55:38some onion, some fresh coriander,
0:55:38 > 0:55:41lovely green fresh coriander.
0:55:41 > 0:55:47I am also going to use some ground coriander - not the same thing
0:55:47 > 0:55:52because ground coriander is coriander seeds ground up.
0:55:52 > 0:55:54If you use them both
0:55:54 > 0:55:57you just get more of a flavour of coriander through it.
0:55:57 > 0:55:58Some salt and pepper...
0:56:00 > 0:56:01..to season.
0:56:03 > 0:56:06And then three eggs...
0:56:08 > 0:56:10..which I am just going to break into this bowl
0:56:10 > 0:56:12and lightly whisk together.
0:56:12 > 0:56:14Pour that in.
0:56:20 > 0:56:24Now I am going to mix in some flour, not all at once, but in three bits.
0:56:24 > 0:56:29You mix it through thoroughly each time. Use your hands.
0:56:29 > 0:56:32I think I had a deprived childhood.
0:56:32 > 0:56:35I wasn't allowed to make mud patties or something.
0:56:37 > 0:56:42This mixture needs to rest in the fridge and chill for half a day.
0:56:42 > 0:56:45You can if you are in a hurry leave it for less
0:56:45 > 0:56:47but the longer it stays there the better it coheres
0:56:47 > 0:56:49and the easier it is for frying.
0:56:54 > 0:56:59Then when it is cold you just want to mix it around together one more
0:56:59 > 0:57:05time in case it has separated out a bit and now I am ready to fry it.
0:57:06 > 0:57:10Ooh, I am the kitchen fairy!
0:57:10 > 0:57:11Just a moment.
0:57:11 > 0:57:14THEY LAUGH
0:57:15 > 0:57:19- All done, all done. A waft of the wand...- The real kitchen fairy.
0:57:21 > 0:57:24- I'm longing to see this.- Mmm!
0:57:25 > 0:57:30Well, I've got some oil here which I'm going to put into the pan.
0:57:33 > 0:57:35Just ordinary cooking oil, you know, sort of...
0:57:35 > 0:57:38- Nice old pan. - Yeah, I love these old pans,
0:57:38 > 0:57:41the heavier the better, really, these pans.
0:57:44 > 0:57:46You want to get it nice and hot.
0:57:51 > 0:57:56- Right, so you make a two-inch sort of pate of it.- Lovely mince.
0:57:56 > 0:57:58Yes, isn't it? Mud pies again.
0:57:58 > 0:58:01You drop a bit of corn in to see if it's hot, you see,
0:58:01 > 0:58:05and it sizzles up like that, and you just drop it into the pan
0:58:05 > 0:58:07and leave it to fry.
0:58:07 > 0:58:10What you mustn't do is turn it over too quickly.
0:58:10 > 0:58:12You must let it cook underneath.
0:58:12 > 0:58:16- They're like little rock cakes. - I know, isn't it?
0:58:18 > 0:58:19Wipe me hands.
0:58:21 > 0:58:25- That's not for you to wipe your hands on!- Is it not? What is it for?
0:58:25 > 0:58:28- That's my oven cloth! - Well, I'm very sorry about that.
0:58:28 > 0:58:31- I made a right old mess of it now.- Dirty!
0:58:37 > 0:58:39It's supposed to be proof that you love somebody
0:58:39 > 0:58:42if you're prepared to stand over a hot stove for hours
0:58:42 > 0:58:45frying up little cakes for them.
0:58:45 > 0:58:47- Never mind, get on with it. - Yes, Jennifer.
0:58:47 > 0:58:48Right.
0:58:53 > 0:58:56And you just keep going till they're done, really.
0:58:56 > 0:58:58And pop them in the oven to keep warm.
0:58:58 > 0:59:00Pop them in the oven to keep warm, absolutely.
0:59:04 > 0:59:07'These crab cakes are delicious as a starter
0:59:07 > 0:59:09'with a salsa or a squeeze of lime.'
0:59:09 > 0:59:11Thank you very much, thank you.
0:59:15 > 0:59:19'Serve a good robust red wine with this fish pie, not white.'
0:59:23 > 0:59:27'This monkfish makes a wonderful dinner party dish served with
0:59:27 > 0:59:30'spinach and a gratin of potatoes.'
0:59:35 > 0:59:39'A good crust of bread is all you need with these scallops.'
0:59:48 > 0:59:52What a long day. I'd forgotten how exhausting running a restaurant is.
0:59:52 > 0:59:56It's the feet, it's standing all the time.
0:59:56 > 1:00:00I think my feet were bound as a child, they've never recovered.
1:00:00 > 1:00:01I've put the Papals on.
1:00:01 > 1:00:03So wise, dear.
1:00:03 > 1:00:05THEY LAUGH
1:00:05 > 1:00:09Never mind, I think it was a great success. So, there we are, dear.
1:00:09 > 1:00:13- Here's to your beautiful eyes.- And yours, dear, and yours! Chin chin!
1:00:17 > 1:00:19We're not cooking live in the studio today.
1:00:19 > 1:00:22Instead we're bringing you some of the great New Year food
1:00:22 > 1:00:24from the Saturday Kitchen archives.
1:00:24 > 1:00:26So still to come on today's Best Bites,
1:00:26 > 1:00:29Fernando Stovell and Cyrus Todiwala go head to head at the hobs
1:00:29 > 1:00:31in the Saturday Kitchen Omelette Challenge.
1:00:31 > 1:00:33Silvena Rowe puts her mark on monkfish.
1:00:33 > 1:00:36She sears and serves it in a unique way,
1:00:36 > 1:00:39with a delicious hazelnut dukkah and sumac onions.
1:00:39 > 1:00:43And Pub Landlord Al Murray gets to eat Food Heaven or Food Hell.
1:00:43 > 1:00:45Will he get his idea of Food Heaven, golden syrup and a sweet
1:00:45 > 1:00:50and tasty treacle tart, or Hell, rice, in the form of a warm,
1:00:50 > 1:00:52baked rice pudding served with raspberry sauce?
1:00:52 > 1:00:55You can see what Al gets at the end of today's show.
1:00:55 > 1:00:58Now, whenever Kevin Dundon makes the journey from County Wexford
1:00:58 > 1:01:02in Ireland, he always brings with him a fantastic seasonal recipe,
1:01:02 > 1:01:05and here's a great way to serve venison this January.
1:01:05 > 1:01:08What are you cooking, cos this is a real winter warmer, in't it?
1:01:08 > 1:01:10It is, but it's bang in season at the moment
1:01:10 > 1:01:13and I just think that venison's such a healthy meat to eat as well.
1:01:13 > 1:01:17It's beautiful, which Mel will love because it's so healthy, no fat.
1:01:17 > 1:01:19- Yeah.- OK, so it's a lovely loin of venison.
1:01:19 > 1:01:22We're going to marinate that in some olive oil, bay leaf,
1:01:22 > 1:01:23juniper berries and thyme.
1:01:23 > 1:01:25OK, and it's served with what?
1:01:25 > 1:01:28Well, it's going to be served with rosti potato
1:01:28 > 1:01:31and then salted, pan-roasted root vegetables, OK,
1:01:31 > 1:01:34and then we're going to finish with a port wine and kumquat jus.
1:01:34 > 1:01:37OK, so first thing first, you're going to get that on.
1:01:37 > 1:01:39We're going to marinate that.
1:01:39 > 1:01:42I'll peel your potato cos you want me to do the rosti first.
1:01:42 > 1:01:44With venison, because it's a natural animal,
1:01:44 > 1:01:47they all come in different sizes obviously, so normally,
1:01:47 > 1:01:50the venison that we would get, we get it from County Wicklow and it's
1:01:50 > 1:01:53normally around this size, so I'm just going to cut that in half.
1:01:53 > 1:01:56You mentioned that it's healthy because it's very lean, innit?
1:01:56 > 1:01:58Very lean and it's so moist. Little bit of olive oil then.
1:01:58 > 1:02:01It's just a really simple marinate.
1:02:02 > 1:02:04So, olive oil.
1:02:04 > 1:02:09Then we put our bay leaves, juniper berries and thyme into there, OK.
1:02:09 > 1:02:11Now I'm going to marinate that,
1:02:11 > 1:02:13you want to marinate it for at least an hour,
1:02:13 > 1:02:16- but you know, the longer the better. - Straight in the fridge. OK.
1:02:16 > 1:02:19The right dish for this time of year, don't you think so, James?
1:02:19 > 1:02:20I think it is.
1:02:20 > 1:02:23The thing about venison is, I don't think a lot of people like it
1:02:23 > 1:02:26cos sometimes it can be hung for too long and it becomes very gamey.
1:02:26 > 1:02:28See, I don't really like that gamey,
1:02:28 > 1:02:31I'm just going to throw this on because we want to get it going.
1:02:31 > 1:02:33- Oh, I love that gamey taste. - Do you?- Oh, my God, yes.
1:02:33 > 1:02:35- I love it when it's not too gamey.- Yes.
1:02:35 > 1:02:36Then you get the true flavour of the meat.
1:02:36 > 1:02:40I think when it's hung too long you lose the flavour of the meat
1:02:40 > 1:02:43and you're just tasting the really gamey flavour,
1:02:43 > 1:02:47- so basically salt and pepper then.- Yeah.
1:02:50 > 1:02:52So is this something you'd attempt at home or not?
1:02:52 > 1:02:54No, I'd leave that to my husband.
1:02:54 > 1:02:57Yeah, all looks very complicated and timings and everything, no.
1:02:57 > 1:02:59Well, rosti's pretty straightforward, really,
1:02:59 > 1:03:01but you can...do you mix it with anything,
1:03:01 > 1:03:04- butter, or are you just going to leave it plain?- Just leave it plain.
1:03:04 > 1:03:06You can put celeriac in there
1:03:06 > 1:03:07if you want to put in interesting flavours.
1:03:07 > 1:03:10What's really good is if you grate some apple through there.
1:03:10 > 1:03:12You're going to get lovely flavours through there.
1:03:12 > 1:03:14Bit of parsnip or something like that.
1:03:14 > 1:03:17OK, for our sauce we're going to get a shallot.
1:03:17 > 1:03:19Some people cook their potato and grate it,
1:03:19 > 1:03:21but I prefer doing mine raw like this.
1:03:21 > 1:03:23Yeah, I always do it raw.
1:03:23 > 1:03:24Combine it with a bit of egg yolk,
1:03:24 > 1:03:26bit of creme fraiche if you want to, but...
1:03:26 > 1:03:28I've never done that, actually.
1:03:28 > 1:03:30Does that puff it up, then? Is it more like souffle?
1:03:30 > 1:03:31Turns it more into a cake,
1:03:31 > 1:03:34but one thing you want to do is get rid of all that starch in there,
1:03:34 > 1:03:37cos all that stuff, that's just inside the potato.
1:03:37 > 1:03:40This potato, it's not been washed, it's just inside there anyway.
1:03:40 > 1:03:43What I want to know is do you both cook for your ladies?
1:03:43 > 1:03:45- Of course.- You do? Oh, that's nice.
1:03:45 > 1:03:48To a woman's heart is through the kitchen, you know?
1:03:48 > 1:03:49It is, that's true.
1:03:49 > 1:03:52- Awww!- There you go.
1:03:52 > 1:03:55- OK, a little bit of butter... - Breakfast in bed.
1:03:55 > 1:03:58- ..into our pan then. - Don't know about that.
1:03:58 > 1:04:01- The butter gets everywhere. - Yes.- Right.
1:04:01 > 1:04:04OK, so in our pot there to make our sauce is just some shallots,
1:04:04 > 1:04:07butter, going to put a little bit of garlic.
1:04:07 > 1:04:09I'm going to grab some more of this butter.
1:04:09 > 1:04:11So, what I've got in here is these tiny little pans.
1:04:11 > 1:04:14These are great, these little pans. That's very hot, though.
1:04:14 > 1:04:16That's a little bit too hot.
1:04:16 > 1:04:22I'm going to give you a lesson how to actually cook potato
1:04:22 > 1:04:25and not to burn a frying pan...
1:04:25 > 1:04:29Well, I wouldn't be talking if I was you.
1:04:29 > 1:04:33- We could let out the secret of earlier.- Yeah, there we go.
1:04:33 > 1:04:37So we've got some kumquats in there.
1:04:37 > 1:04:39- Kumquats, right. - And some brown sugar.
1:04:39 > 1:04:42So these little pans, you can get them from cookware shops,
1:04:42 > 1:04:44but you can use the little non-stick ones.
1:04:44 > 1:04:46The non-stick ones are great and a little bit smaller,
1:04:46 > 1:04:49cos they're just, like, perfect sized for this.
1:04:49 > 1:04:52Just use it in the normal frying pan, just pile them up, really.
1:04:52 > 1:04:55You can do, you can do a full cake then just cut a wedge out as well.
1:04:57 > 1:05:01Now, 2008's been pretty busy for you, hasn't it, really,
1:05:01 > 1:05:03opened a restaurant in America?
1:05:03 > 1:05:05Yeah, we've opened the new Raglan Road.
1:05:05 > 1:05:07We have one in Disney, downtown Disney
1:05:07 > 1:05:10and we've just opened one in Kansas City.
1:05:10 > 1:05:13- I want to go.- In Kansas City?
1:05:13 > 1:05:16Kansas City, with Dorothy, and we've just opened a new Champagne,
1:05:16 > 1:05:18the superbar in Dunbrody House as well,
1:05:18 > 1:05:22which is going over extremely well.
1:05:22 > 1:05:24So why Kansas City, then?
1:05:24 > 1:05:27Well, Kansas City, they've redeveloped downtown,
1:05:27 > 1:05:29the Power and Light District,
1:05:29 > 1:05:31and they've just knocked down four square blocks and
1:05:31 > 1:05:34just created this new entertainment area, so it's really good.
1:05:34 > 1:05:37- D'you want that in the oven? - I think it'll be OK.
1:05:37 > 1:05:40It should be all right in there, OK. What have we got in here, the veg?
1:05:40 > 1:05:42OK, we just put a little bit of butter, and the veg, well,
1:05:42 > 1:05:45basically all we've done is diced the veg, blanched it in hot water
1:05:45 > 1:05:49for five minutes and then we've let it go cold which is great cos you can
1:05:49 > 1:05:52have that in your fridge then just pull it together right at the end.
1:05:52 > 1:05:57- OK, we're going to add some honey to that and some fried onions.- Yeah.
1:05:57 > 1:06:00And also, as well as the restaurants and stuff like that,
1:06:00 > 1:06:04- you've been writing a book.- Yeah, we've a new book coming out called...
1:06:04 > 1:06:07- This is your second book. - Second book.- OK.
1:06:07 > 1:06:09Called Great Family Entertaining.
1:06:09 > 1:06:12It comes out next month, published by HarperCollins,
1:06:12 > 1:06:16and yeah, it's really exciting, really turned out well
1:06:16 > 1:06:18cos it's like, a lot of the photography
1:06:18 > 1:06:24was done at home and cooking with my kids, so we had great fun doing it.
1:06:24 > 1:06:26Always found it a joy, cookery with children,
1:06:26 > 1:06:29- because they want to taste almost everything.- Ah, it's fantastic.
1:06:29 > 1:06:32I was looking at some of the pictures and the kids just looking up at you
1:06:32 > 1:06:34and complete in awe and just love cooking,
1:06:34 > 1:06:37but our kids love cooking, they love eating food, so...
1:06:37 > 1:06:40And also, they learn, you see. That is fantastic,
1:06:40 > 1:06:43cos when they're grown up they could, when they stay by themselves,
1:06:43 > 1:06:46university, they could cook their own meal. I find them fantastic.
1:06:46 > 1:06:49Sometimes they can learn how to speak English as well.
1:06:49 > 1:06:51James, you can see what stuff could change.
1:06:51 > 1:06:53It would help, look, you know...
1:06:53 > 1:06:57- I'm just going to pour that sauce in there.- Whoa!- Oh, sorry.
1:06:57 > 1:06:59GENNARO MAKES AMBULANCE NOISE
1:07:01 > 1:07:06You can tell we've just come back, that's my eyebrows just disappeared.
1:07:06 > 1:07:10The last time I was on I think we were smoking cockles, remember that?
1:07:10 > 1:07:14- You OK?- Yeah, no, you're all right. - There's loads of fire going on.
1:07:14 > 1:07:16All I can see is orange at the moment.
1:07:16 > 1:07:19LAUGHTER
1:07:19 > 1:07:21Right.
1:07:23 > 1:07:24OK...
1:07:24 > 1:07:27- Yeah, don't worry. Carry on. - So let's plate this up.
1:07:31 > 1:07:32OK, we're going to...
1:07:34 > 1:07:37- ..put our rosti onto our plate. - Right.
1:07:39 > 1:07:41I'm sure it looks good, I can't see it.
1:07:41 > 1:07:44- It looks fantastic. - In there, you've got...?
1:07:44 > 1:07:48We've got some thyme, some honey, some butter, and then you can see
1:07:48 > 1:07:51it's nicely caramelised there and what's great about the honey is it
1:07:51 > 1:07:55gives you that sweetness that you're looking for to go with the venison.
1:07:56 > 1:07:58Just loosen that sauce down just a touch.
1:07:59 > 1:08:01Turn that down a little bit.
1:08:01 > 1:08:05So in this liquor here with the kumquats you've got what?
1:08:05 > 1:08:10You've got chicken stock, port wine, some red wine and some brown sugar,
1:08:10 > 1:08:12shallots and garlic.
1:08:12 > 1:08:15OK, now let your venison rest for about ten minutes,
1:08:15 > 1:08:17so it holds in all the juices.
1:08:20 > 1:08:22But you can serve it nice and rare like that?
1:08:22 > 1:08:26Oh, yeah, I think the rarer the better, it's really,
1:08:26 > 1:08:28with venison, because it's such a pure meat and
1:08:28 > 1:08:33because it's not over hung too long, you just get that beautiful flavour.
1:08:33 > 1:08:35That's good.
1:08:35 > 1:08:37And then top that with the kumquat.
1:08:37 > 1:08:40It's very important when you're saucing your meat you put a little
1:08:40 > 1:08:46bit on top and then run it off the meat and around the plate, like so.
1:08:46 > 1:08:50- The colour does look fantastic. - It does look great, doesn't it?
1:08:50 > 1:08:53Now looking at it through one eye. So remind us what that is again.
1:08:53 > 1:08:55It's that eye, is it?
1:08:55 > 1:08:59We've got a beautiful loin of venison, pan roasted, served on
1:08:59 > 1:09:03rosti potato, roasted root vegetable with a kumquat and port wine jus.
1:09:03 > 1:09:06- With seared eyelashes. - Yes.- Easy as that.
1:09:12 > 1:09:13Right, there you go.
1:09:13 > 1:09:17Can't believe, it's the first day back, there we go. Have a seat.
1:09:17 > 1:09:20Dive into that. I know you're not a red meat fan, are you, really?
1:09:20 > 1:09:23No, but I think, cos I've seen it all prepared
1:09:23 > 1:09:25I'm just going to dive in.
1:09:25 > 1:09:27And it looks good.
1:09:27 > 1:09:31Dive into that. You used the loin, you could use the haunch, I suppose.
1:09:31 > 1:09:36- You could, you want to make sure it's marinated longer.- What d'you think?
1:09:38 > 1:09:41- Mmm! I like that.- D'you like that?
1:09:41 > 1:09:44I didn't think I was going to but I do. Sorry.
1:09:44 > 1:09:48- No, I'm delighted. We've converted you.- Yeah!
1:09:48 > 1:09:51That gravy or that juzz thing, whatever you call it,
1:09:51 > 1:09:52- is really tasty.- Juzz!
1:09:52 > 1:09:57- Juzz, is that what you call it? Jus, sorry.- We call it gravy.
1:09:57 > 1:09:59LAUGHTER
1:09:59 > 1:10:03- That's really nice.- But the secret of it is, like you said, try
1:10:03 > 1:10:06and get it that it's not hung for too long otherwise it's very gamey.
1:10:06 > 1:10:09- Also, cooking-wise, don't overcook it.- Don't overcook it.
1:10:09 > 1:10:12If you overcook it it gets kind of strawy and it's kind of gritty
1:10:12 > 1:10:15and the flavour's completely gone out of it.
1:10:20 > 1:10:23When top chefs Fernando Stovell and Cyrus Todiwala faced each other
1:10:23 > 1:10:25in the Omelette Challenge,
1:10:25 > 1:10:27the battle was always going to be intense.
1:10:27 > 1:10:28Let's see how they got on.
1:10:28 > 1:10:30Fernando, last time you were here,
1:10:30 > 1:10:33clocked a pretty respectable time, 22 seconds, I have to say.
1:10:33 > 1:10:35And third place is pretty good.
1:10:35 > 1:10:39Cyrus, on the other hand, who's been here 56 times,
1:10:39 > 1:10:40he's down, where are you?
1:10:40 > 1:10:43Down here, 29 seconds, pretty good company.
1:10:43 > 1:10:46Michel Roux Sr there, Tony Tobin, Brian Turner.
1:10:46 > 1:10:48D'you think both of you can go any quicker?
1:10:48 > 1:10:52I'm sure he can, he's been bloody working at two o'clock last night!
1:10:52 > 1:10:54I know you've got an eye on Jun Tanaka here.
1:10:54 > 1:10:55I haven't been practising, so...
1:10:55 > 1:10:57A full five seconds quicker. Usual rules apply.
1:10:57 > 1:11:00Choose what you like from the ingredients in front of you.
1:11:00 > 1:11:02They say they're not competitive. I have to say,
1:11:02 > 1:11:06while we were watching that VT, Cyrus was warming his eggs.
1:11:06 > 1:11:08No, he told me to do that!
1:11:08 > 1:11:10The clock stops when the omelette hits the plate.
1:11:10 > 1:11:12Let's put the clocks on the screens.
1:11:12 > 1:11:14This is just for you at home, the guys in here can't see.
1:11:14 > 1:11:16This is the fun part of the show,
1:11:16 > 1:11:18an omelette cooked as fast as you can. Are you ready?
1:11:18 > 1:11:19Three, two, one, go.
1:11:21 > 1:11:24And it's got to be an omelette, guys, please.
1:11:24 > 1:11:27- Not scrambled egg, like I would make.- It normally is, to be honest,
1:11:27 > 1:11:29it's normally got shells in and everything else.
1:11:29 > 1:11:31This is the secret, how quickly can...?
1:11:33 > 1:11:37How quickly can it get on the plate? Must be an omelette.
1:11:37 > 1:11:40Must be an omelette.
1:11:41 > 1:11:43GONG SOUNDS
1:11:45 > 1:11:47Oh, fabulous!
1:11:47 > 1:11:52It never ceases to amaze me, nearly three years we've been doing this.
1:11:52 > 1:11:57We tell them all every time you come on, and look at it. Look.
1:11:57 > 1:11:59If I was a chef, I'd serve that, though!
1:12:03 > 1:12:07It's... I'll eat a little bit of it.
1:12:07 > 1:12:09I would do, but that's full of shell.
1:12:11 > 1:12:13- Matron.- Yeah.
1:12:13 > 1:12:15Right, Cyrus, on the other hand,
1:12:15 > 1:12:17if you want to... What's your restaurant called?
1:12:17 > 1:12:19Hey-hey!
1:12:19 > 1:12:20LAUGHTER
1:12:20 > 1:12:23- Mmm.- Oh, dear. - Very interesting, isn't it?
1:12:23 > 1:12:25It's like one of mine.
1:12:26 > 1:12:29Yeah, so if you want to go to, er, yeah!
1:12:31 > 1:12:32I'll take the risk.
1:12:34 > 1:12:38- Cyrus, how quick d'you...? - Do you think I did it?
1:12:38 > 1:12:43- D'you think you beat it?- I think maybe I did, maybe.- You did it...
1:12:45 > 1:12:51..in 24.12 seconds, but unfortunately that is a joke!
1:12:51 > 1:12:55That ain't going on the board. Fernando?
1:12:55 > 1:12:59- No, I think I did worse than last. - D'you think you beat it?- No.
1:13:00 > 1:13:01You didn't, I'm afraid.
1:13:01 > 1:13:03And even if you did, you wouldn't go on it anyway,
1:13:03 > 1:13:05cos that's not an omelette either.
1:13:05 > 1:13:09Please practise next time, boys, you know! It's getting worse.
1:13:13 > 1:13:15Cyrus, if you're watching, you really need to
1:13:15 > 1:13:18work on your omelettes and Fernando, yours wasn't much better.
1:13:18 > 1:13:21Now, Silvena Rowe has a habit of introducing us
1:13:21 > 1:13:24to intriguing food on Saturday Kitchen, and when she wanted
1:13:24 > 1:13:26to cook monkfish, I knew it wouldn't disappoint.
1:13:26 > 1:13:28So what are we cooking then?
1:13:28 > 1:13:31Just a second, I've chosen a very simple, very delicious, sexy dish
1:13:31 > 1:13:35because I want to concentrate on you today a little bit more.
1:13:35 > 1:13:38Basically, I'm doing a dukkah spiced monkfish
1:13:38 > 1:13:41with sumac and pomegranate glazed sumac onions.
1:13:41 > 1:13:44A dukkah spice, which is, is it a spice mix?
1:13:44 > 1:13:47Yes, dukkah is very much like the za'atar
1:13:47 > 1:13:49but different type of elements in there.
1:13:49 > 1:13:53It's Egyptian spice, it has a lot of Ottoman feeling and roots
1:13:53 > 1:13:56and my food lately has been all about Ottoman, Turkish, Middle Eastern.
1:13:56 > 1:13:58So run through the ingredients for this then?
1:13:58 > 1:14:02Basically I've got some, this is a hazelnut-based dukkah.
1:14:02 > 1:14:04Dukkah, you can put anything you want.
1:14:04 > 1:14:06I've got some hazelnuts, which I'm going to toast,
1:14:06 > 1:14:09I've got some black nigella seeds, cumin seeds, sesame,
1:14:09 > 1:14:11coriander, here is the sumac
1:14:11 > 1:14:14and pomegranate molasses for my onions and I've got some coconut.
1:14:14 > 1:14:16If you can use fresh coconut. the better.
1:14:16 > 1:14:20- So dukkah, what does it translate to being?- It's just the name.
1:14:20 > 1:14:23Come on, say dukkah! Say dukkah!
1:14:23 > 1:14:27I'll do it with a Yorkshire accent, it's not the same, is it? Doo-kah!
1:14:27 > 1:14:29Don't try too hard.
1:14:29 > 1:14:30Even you, when you try too hard,
1:14:30 > 1:14:34when you try to make it awful it just sounds pretty sexy coming out of you.
1:14:34 > 1:14:36It's dukkah, there we go.
1:14:36 > 1:14:39Off they go in here, I'm going to toast everything.
1:14:39 > 1:14:44So hazelnuts go in here, black nigella seeds, coriander,
1:14:44 > 1:14:46sesame seeds and cumin.
1:14:46 > 1:14:48Not too much, I want to toast them just enough to release
1:14:48 > 1:14:51the flavours, and I'm going to put my coconut in here as well.
1:14:52 > 1:14:56- I'm going to mix them together. - Now, this is a dry pan first of all?
1:14:56 > 1:14:57Yes, a dry pan.
1:14:57 > 1:15:01And basically, all I want to do is really release the aromas.
1:15:01 > 1:15:04- Then I'm going to grind them in this mixer.- OK.
1:15:04 > 1:15:07So it's beginning to smell. Smell this.
1:15:07 > 1:15:09- Yeah.- Gorgeous. I think we're ready.
1:15:09 > 1:15:11Can I ask you to put this in there, please?
1:15:11 > 1:15:12What did you do with the onions?
1:15:12 > 1:15:15I will meanwhile prepare a little bit of oil with my onions.
1:15:15 > 1:15:17I've got some on the right-hand side cooked
1:15:17 > 1:15:21because you really need to cook them rather slowly to caramelise them.
1:15:21 > 1:15:24- Really to release these fabulous flavours.- OK.
1:15:24 > 1:15:27So let's take a handful of them here. Off they go in that pan.
1:15:28 > 1:15:31- So is this a traditional kind of dish from your travels?- Yes, yes.
1:15:31 > 1:15:34- Or something you made up? - I've travelled extensively
1:15:34 > 1:15:37in the Eastern Mediterranean region. I love Jordan, I love Lebanon,
1:15:37 > 1:15:40I love Turkey, I love Syria and dukkah,
1:15:40 > 1:15:43yes, it's very Egyptian, let's be honest and say.
1:15:43 > 1:15:45But the Ottomans were once upon a time in Egypt
1:15:45 > 1:15:47so all these flavours and mixtures.
1:15:47 > 1:15:51The coconut, the hazelnut, it's very, very mixed.
1:15:51 > 1:15:54It's very typical of the region I've been travelling in.
1:15:54 > 1:15:57So this pan here we can now use for our monkfish.
1:15:57 > 1:16:01This dish works beautifully with scallops as well.
1:16:01 > 1:16:06- So these onions will need to sweat down.- Sumac works fantastically well.
1:16:06 > 1:16:08Tell us a bit about sumac because I love this spice.
1:16:08 > 1:16:11Sumac comes from a plant, it's called sumac berry.
1:16:11 > 1:16:14I call it "purple citrus" for the simple reason
1:16:14 > 1:16:17that once upon a time, people used to use it instead of lemons.
1:16:17 > 1:16:21This was even before lemons were about. It's very citrusy, very zesty.
1:16:21 > 1:16:25- If you try a little bit.- It has got quite a tart flavour, hasn't it?
1:16:25 > 1:16:28Mm, so a little goes a long way. Can I ask you to whizz that for me?
1:16:28 > 1:16:29Talking of that...
1:16:29 > 1:16:32Not tarts and stuff like that but your new book, citrusy flavours.
1:16:32 > 1:16:36Oh, my God. Yes, called Purple Citrus and Sweet Perfume, darling.
1:16:36 > 1:16:38- Is that what it's called?- Yes.
1:16:38 > 1:16:40Purple citrus is the sumac and sweet perfume are the flowers.
1:16:40 > 1:16:44I use lots of hibiscus, nasturtium lots of rose petals
1:16:44 > 1:16:45so basically, yes.
1:16:45 > 1:16:48It's coming out, not quite yet but it's on its way.
1:16:48 > 1:16:50- What are we doing with this, blending it?- Yes, please.
1:16:50 > 1:16:53- Blend it, I like it quite rough. - Quite rough?- Yes, please.
1:16:53 > 1:16:56- Is that all right? - No, a little bit finer than that.
1:16:56 > 1:16:58That's too rough for me, James, please! You should know by now.
1:16:58 > 1:17:00- All right?- That's great, that's fabulous.
1:17:00 > 1:17:03A bit of olive oil goes in here now.
1:17:03 > 1:17:06I want to say the most typical way of eating dukkah,
1:17:06 > 1:17:09take a piece of bread, dip it into oil and into your dukkah.
1:17:09 > 1:17:12It's fabulous. So this goes very well with vegetables,
1:17:12 > 1:17:16with particular roast vegetables, with bread and with fish.
1:17:16 > 1:17:18It's going to go with raw fish if you don't hurry up.
1:17:18 > 1:17:21- No, no.- Fish goes in.- Yes.
1:17:21 > 1:17:25- You've got monkfish here, but great with scallops.- Yes, absolutely.
1:17:25 > 1:17:28- All white fish particularly would work very well.- Yes, absolutely.
1:17:28 > 1:17:31Basically now I'm just going to really cook them up.
1:17:31 > 1:17:33I really want to brown them.
1:17:33 > 1:17:36Meanwhile I'm looking at my onions here but already kept some in here.
1:17:36 > 1:17:40- While we're doing the fish... - Tell us about the onions.
1:17:40 > 1:17:43These have just gone in. Just a little bit of oil in this pan?
1:17:43 > 1:17:44Yes, a little bit of oil.
1:17:44 > 1:17:46You're looking like an onion jam kind of mixture.
1:17:46 > 1:17:52So quite gooey. And here, ten minutes later we have this mixture.
1:17:52 > 1:17:53While the fish is cooking itself,
1:17:53 > 1:17:58basically add our pomegranate molasses in here,
1:17:58 > 1:18:01which will really intensify this caramelisation process.
1:18:01 > 1:18:05- What is that in there?- Pomegranate molasses.- Pomegranate molasses.
1:18:05 > 1:18:07Sold almost everywhere now in this country.
1:18:07 > 1:18:09I love using it, it's fabulous in everything.
1:18:09 > 1:18:13- Stephen, what do you reckon to this so far?- It smells great.
1:18:13 > 1:18:16- Pomegranate molasses.- You like?- I've never heard of pomegranate molasses.
1:18:16 > 1:18:19Right, so basically they are ready now.
1:18:19 > 1:18:23Just one or two minutes, no more than that on a very medium heat.
1:18:23 > 1:18:28- How are you doing with the fish, James? Come on, hurry up! - All right, just colouring the fish.
1:18:28 > 1:18:30You want it like a jam texture?
1:18:30 > 1:18:33Yes, very jammy. And look, slightly glitzy and glossy.
1:18:33 > 1:18:35- I love the look of it, you know? - Right.- So...
1:18:35 > 1:18:38- Do we want to season this or not? - Yes, please.
1:18:38 > 1:18:41What we're going to do now is take a handful of those.
1:18:41 > 1:18:44- And just really go like that now.- OK.
1:18:45 > 1:18:49- Yeah.- A bit more oil in there or not? - Yes. Yes, yes, yes.
1:18:49 > 1:18:54- How can I say no to you?- Just saying. - Anything you say, I say yes.
1:18:54 > 1:18:57It's very simple. Pomegranate molasses has gone in.
1:18:57 > 1:19:01Sumac has gone in, perhaps I'm now going to start dishing up
1:19:01 > 1:19:03while you're actually finishing off my fish.
1:19:03 > 1:19:05- Can I do it here?- Yeah, go on.
1:19:05 > 1:19:07I've put a little bit of salt in my onions.
1:19:07 > 1:19:10The fish doesn't take long to cook at all, that monkfish?
1:19:10 > 1:19:12No, that's why scallops are particularly good.
1:19:12 > 1:19:15Scallops are just stunning, absolutely beautiful.
1:19:15 > 1:19:19So what I'll do is just really... Oh, James, look what you're doing to me.
1:19:19 > 1:19:21Can I have a bit of tissue, please?
1:19:21 > 1:19:23Yeah, anything you want, doll, there you go.
1:19:23 > 1:19:27Yeah, he's... We're such a great team here, you know?
1:19:27 > 1:19:31- Am I cleaning this?- Yes, please. We really want to build them.
1:19:31 > 1:19:33- You how to do it.- Ah, little piles.
1:19:33 > 1:19:36- Yeah, little piles.- Look at the mess you're making on the plate.
1:19:36 > 1:19:38But it's difficult for me.
1:19:38 > 1:19:40You're in this kitchen day-in and day-out.
1:19:40 > 1:19:42I only come when specially invited by you
1:19:42 > 1:19:45when you feel like having me here.
1:19:45 > 1:19:47- OK, gorgeous. Look at these babies. - Yep.
1:19:49 > 1:19:52- Silvena, you did a dish last time you were on with prawns.- Yeah.
1:19:52 > 1:19:55- You coated them and deep-fat fried. - We did them with za'atar.
1:19:55 > 1:19:58Za'atar was another. I love those because you know how easy and exotic
1:19:58 > 1:20:01it is but everybody can make this by buying those ingredients
1:20:01 > 1:20:02and creating them at home.
1:20:02 > 1:20:04So basically what I'll do now,
1:20:04 > 1:20:06I'm nearly ready to serve my dish
1:20:06 > 1:20:09and I want it to look absolutely stunning.
1:20:10 > 1:20:12OK, so...and then...
1:20:14 > 1:20:16- ..there. - More of that on the top?
1:20:16 > 1:20:20Yeah, because it's all good for you, it's all real stunning stuff for you.
1:20:20 > 1:20:23- And basically... - A little drizzle of olive oil?- Yeah.
1:20:23 > 1:20:25- And there it is.- Remind us what that dish is again.
1:20:25 > 1:20:30This is hazelnut and coconut dukkah spiced monkfish with sumac onions.
1:20:30 > 1:20:32- And I love the hair.- Mm, thank you!
1:20:37 > 1:20:40- And we get to try this.- Mm. - There you go.
1:20:40 > 1:20:43There you go. I don't know whether you've ever tried
1:20:43 > 1:20:45anything like this before but dive into that.
1:20:45 > 1:20:48- Wow, wow.- My suggestion is you say, "It's nice," there you go.
1:20:48 > 1:20:49All right.
1:20:49 > 1:20:53- I suggest you listen to him because he knows best!- Dukkah spice?
1:20:53 > 1:20:57- Dukkah spice.- You said it so well. So exotic.- Who, me?!
1:20:57 > 1:21:00Oh, my God, you said it so well.
1:21:00 > 1:21:02- I'm from Tooting Broadway.- I know, I know. Me, Forest Hill!
1:21:02 > 1:21:04ALL LAUGH
1:21:04 > 1:21:06I know, I know.
1:21:06 > 1:21:07I'm going to try... I just love you already
1:21:07 > 1:21:10so I'm sure it's going to be good. Mm.
1:21:10 > 1:21:13- Like you say, you love it with scallops.- Yeah, vegetables.
1:21:13 > 1:21:16- Salmon could be quite nice with that.- Yes, salmon is good.
1:21:16 > 1:21:18Scallops is good. I just added monkfish
1:21:18 > 1:21:21because it's one of these fish that doesn't have bones, it's not fishy,
1:21:21 > 1:21:25it's very meaty and easy to please everybody, even non-fish lovers.
1:21:25 > 1:21:28Will it keep once you've made that dukkah?
1:21:28 > 1:21:30Yes, it keeps in the jar for a long time,
1:21:30 > 1:21:33it's nice and easy to make, it's cheap and inexpensive
1:21:33 > 1:21:35and if you really want to go a bit wild,
1:21:35 > 1:21:38you can put a bit of curry, for example, in it. A bit of spice.
1:21:38 > 1:21:42Something that you really love added to it. There's no hard and fast rule.
1:21:42 > 1:21:44- What do you reckon? - That was really nice.
1:21:44 > 1:21:48- To look at it, it looks like, um... - Be careful!- Be careful!
1:21:48 > 1:21:50It looks like chicken on a bed of cabbage.
1:21:50 > 1:21:55It's amazing, it's really good. I love the seeds you've got there.
1:21:55 > 1:21:58So good for you. This is so good for your tummy.
1:21:58 > 1:22:02- Good, I've got a really bad tummy. - It's good for you, it's fabulous.
1:22:02 > 1:22:05- We all should eat more seeds.- John, what do you reckon?- Great flavour.
1:22:05 > 1:22:09Smells amazing, really does. You can smell it from over here.
1:22:09 > 1:22:12Great colours, nice texture to it. Fantastic.
1:22:17 > 1:22:19As The Pub Landlord, Al Murray is certainly used to calling
1:22:19 > 1:22:22the shots but when it came to facing his Food Heaven or Food Hell,
1:22:22 > 1:22:26he had no control at all. Which did he get?
1:22:26 > 1:22:27Right, it's time to find out
1:22:27 > 1:22:29whether you've sent Al to Food Heaven or Food Hell.
1:22:29 > 1:22:30Al, just to remind you,
1:22:30 > 1:22:32your version of Food Heaven would be this.
1:22:32 > 1:22:34Yeah, golden syrup, look at that. Cor!
1:22:34 > 1:22:37- Like a pint.- Pint of golden syrup! - I could do a treacle tart.
1:22:37 > 1:22:40Alternatively it could be this stuff over here.
1:22:40 > 1:22:42- The dreaded rice.- Eurgh! - Rice pudding?
1:22:42 > 1:22:45- Rice pudding though. Could be convinced.- What do you think the viewers have done?
1:22:45 > 1:22:48Well, I don't know, I've no idea. Do the public love me?
1:22:48 > 1:22:50- Um...- That's the question.
1:22:50 > 1:22:53- ..no!- Oh!
1:22:53 > 1:22:57They love you but don't love golden syrup so get rid of that.
1:22:57 > 1:23:00- They've gone for food health. - Rice, rice, baby.- OK.
1:23:00 > 1:23:03- With 58% so it was quite close. - That's all right, then.
1:23:03 > 1:23:06Raymond, if you can do the raspberries for me. OK, tres bien.
1:23:06 > 1:23:08- Saute to the raspberries. - Raspberry man.
1:23:08 > 1:23:10We'll do quick and simple warm raspberries.
1:23:10 > 1:23:13We've got raspberries, icing sugar, touch of water there. Warm them up.
1:23:13 > 1:23:15For our rice pudding,
1:23:15 > 1:23:18- what I've got here, I've got some Thai jasmine rice.- Ooh, get you!
1:23:18 > 1:23:22Oh, yes. We thought you were coming on, I thought we'd blow the budget.
1:23:22 > 1:23:24Instead of pudding rice, we've got some Thai jasmine rice.
1:23:24 > 1:23:28The secret of rice pudding is just gently wash the rice first.
1:23:28 > 1:23:30- See how much starch is coming out. - That's incredible.
1:23:30 > 1:23:32With pudding rice in particular,
1:23:32 > 1:23:34it can be very thick and stodgy rice pudding.
1:23:34 > 1:23:36To stop that, just wash it slightly.
1:23:36 > 1:23:39Then into there now, we'll put some double cream.
1:23:39 > 1:23:42- Mm.- Just a small amount.- Yeah, yeah. - Low-fat food, you know.
1:23:42 > 1:23:46- After I've had that broccoli soup with the cream.- Give that a stir.
1:23:46 > 1:23:48- OK.- Slightly healthier version.
1:23:48 > 1:23:50Mark's buttered our dish there.
1:23:50 > 1:23:53Raymond's just sauteing off the fruit.
1:23:53 > 1:23:57A little butter icing sugar. Touch of berries, raspberries.
1:23:57 > 1:23:58Raspberries, really good anyway.
1:23:58 > 1:24:00A bit of kirsch would be very nice with that.
1:24:00 > 1:24:03We haven't got kirsch so you'll have to use water.
1:24:03 > 1:24:06- You've blown the budget with your black truffle!- Ha ha!
1:24:06 > 1:24:08- There's our kirsch!- Then we have some sugar.
1:24:08 > 1:24:11What sort of man has a black truffle in his pocket permanently?
1:24:11 > 1:24:14Don't ask him, I don't know. There you go. A touch of that.
1:24:14 > 1:24:16If you could split me a vanilla pod as well.
1:24:16 > 1:24:17Mark's got a vanilla pod,
1:24:17 > 1:24:20always important to buy Bourbon vanilla pod.
1:24:20 > 1:24:23Bends without snapping, you see? Nice and fat one.
1:24:23 > 1:24:27- Unusual name, Bourbon vanilla pod. - Comes from Madagascar, vanilla pods.
1:24:27 > 1:24:29- We've got some nutmeg.- Yeah.
1:24:29 > 1:24:32Freshly grated nutmeg which I love. Do you like rice pudding, Raymond?
1:24:32 > 1:24:36- A big fan?- I love it completely. And mine is the best in the world.
1:24:36 > 1:24:37JAMES LAUGHS
1:24:37 > 1:24:40I cook it for six hours. Of course it is.
1:24:40 > 1:24:42It's absolutely amazing, I love it completely.
1:24:42 > 1:24:44- Straight in?- Straight in there, including the pod.
1:24:44 > 1:24:47Just throw the whole lot in. What we're doing is...
1:24:47 > 1:24:50I give you a good recipe because I find that completely wasteful,
1:24:50 > 1:24:51you know that?
1:24:51 > 1:24:55- No, you stick that in there. - You can puree it with a bit of syrup.
1:24:55 > 1:24:59- Use 100% of that. That's terrible, that.- Raymond...- It's so wasteful.
1:24:59 > 1:25:01Put that in your pocket with your truffle and take it home.
1:25:01 > 1:25:03ALL CHUCKLE
1:25:03 > 1:25:05Basically what you want to do is just warm this up.
1:25:05 > 1:25:08- Yeah.- Don't allow it to boil too much.
1:25:08 > 1:25:11Just warm it up and then Mark's there got a buttered dish
1:25:11 > 1:25:14and we take the whole lot. See, quite a small amount of rice...
1:25:14 > 1:25:16- Not very much rice in there. - ..with that liquid
1:25:16 > 1:25:19- but it'll absorb in nicely. - Want the raspberries on the side?
1:25:19 > 1:25:21No, no, no, no, no.
1:25:21 > 1:25:24The secret of this is to gently cook it, I find.
1:25:24 > 1:25:27- Absolutely.- So gently cook it in an oven. I always find rice pudding,
1:25:27 > 1:25:30when it's cooked on the stove, can be thick and heavy.
1:25:30 > 1:25:32- I think it's better off in the oven. - Best place?
1:25:32 > 1:25:35You've got the skin on the top. I LOVE skin over the top.
1:25:35 > 1:25:38Pop it in the oven which we've got over here.
1:25:38 > 1:25:43This goes in at about 350 Fahrenheit so about 160 degrees centigrade.
1:25:43 > 1:25:46It needs to cook for about 30 to 40 minutes, something like that.
1:25:46 > 1:25:50- You end up with this really rich... - Mine cooks for three hours.
1:25:50 > 1:25:51You get up in the morning,
1:25:51 > 1:25:55first thing you do is your rice pudding, back for lunch, it's ready.
1:25:55 > 1:25:57- I've got the vanilla pod. - Fast food(!)- Look at that.
1:25:57 > 1:26:00Raymond, you can take that home.
1:26:00 > 1:26:05- Look at that, what a waste. Should be shot, James.- Come on, it's delicious.
1:26:05 > 1:26:07If you were in my kitchen, you wouldn't last two minutes!
1:26:07 > 1:26:09ALL LAUGH
1:26:09 > 1:26:12I applied for a job but you didn't have me when I was 16.
1:26:12 > 1:26:14Well, I lost something definitely!
1:26:14 > 1:26:17What about him and his omelette though? There we go.
1:26:17 > 1:26:20- Icing sugar, rather than brown sugar. - Right.
1:26:20 > 1:26:23And icing sugar, if you caramelise it with icing sugar,
1:26:23 > 1:26:27you almost get this sort of mottled-y texture to it.
1:26:27 > 1:26:30But also with icing sugar, the great thing about this
1:26:30 > 1:26:32when you caramelise anything, like a lemon tart,
1:26:32 > 1:26:35you don't taste the grains, you just taste
1:26:35 > 1:26:38the sugariness and the caramel. Just over the top of there.
1:26:40 > 1:26:43Look at that. Delicious.
1:26:43 > 1:26:47We've got a spoon there. And all we do now...
1:26:47 > 1:26:51- That looks lovely.- It does look good. - That looks creamy and delicious.
1:26:51 > 1:26:55- Creamy...- Yep.- ..delicious. There you go.- Mm.
1:26:55 > 1:26:59Dolloped on the side there. A little bit more on there.
1:26:59 > 1:27:02And then we've got some of this lovely warm raspberries.
1:27:02 > 1:27:04I'll add them whole because they're so lovely like that.
1:27:04 > 1:27:08Delicious. Again, just nice and simple like that.
1:27:08 > 1:27:11You can do a strawberry sauce with it but that, I think, is delicious.
1:27:11 > 1:27:13Girls? Look at them, they're all ready. Bring over your glasses.
1:27:13 > 1:27:15- Spoons.- Dive in.
1:27:15 > 1:27:18- That's your idea of Food Hell, would you believe.- Eating irons.
1:27:18 > 1:27:21- I can't believe it, but there you go.- Well, yeah.
1:27:21 > 1:27:24- Girls, you've got some irons there. - GIRLS:- Mmm.
1:27:24 > 1:27:27Raymond, dive in. We've got some wine to go with this.
1:27:27 > 1:27:28There you go, Al. As always.
1:27:28 > 1:27:31- Ha ha!- I'm quite amazed, because, James...- Cheers!
1:27:31 > 1:27:33ALL LAUGH
1:27:35 > 1:27:38What are you quite amazed about, what's wrong with it?
1:27:38 > 1:27:41I am amazed, the recipes are so simple,
1:27:41 > 1:27:43they're so accessible yet
1:27:43 > 1:27:46there's so many of these wonderful cookery shows
1:27:46 > 1:27:48yet nobody cooks at home. Can you tell us why?
1:27:48 > 1:27:51- Because they're all watching television.- Exactly!
1:27:51 > 1:27:55- Has it changed your mind about rice, Al?- Absolutely.
1:27:55 > 1:27:58That is...the best rice pudding I've ever eaten.
1:27:58 > 1:28:01- "Best rice pudding"! - That is unbelievably good.
1:28:01 > 1:28:03It's nice with the raspberries, they cut through,
1:28:03 > 1:28:05add a little bit of sharpness.
1:28:05 > 1:28:08- Raymond's raspberries are the clincher there.- They would be, yeah.
1:28:13 > 1:28:16It may have been his hell but that rice pudding was pretty good.
1:28:16 > 1:28:19Well, I did have Raymond Blanc as my sous chef so what do you expect?
1:28:19 > 1:28:21We come to the end of this week's Best Bites.
1:28:21 > 1:28:24All the recipes from today's show are up on our website.
1:28:24 > 1:28:27Just click on bbc.co.uk/recipes
1:28:27 > 1:28:30There are plenty of recipes for all your entertaining this New Year.
1:28:30 > 1:28:34I'll be back here next Sunday at 10 o'clock here on BBC Two
1:28:34 > 1:28:36with some more fantastic recipes from these top chefs
1:28:36 > 1:28:40and the Saturday Kitchen archives. We'll see you next week.
1:28:40 > 1:28:42Subtitles by Red Bee Media Ltd