0:00:02 > 0:00:06Good morning. I've got a feast of fantastic recipes in today's Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:30We've dug deep into the Saturday Kitchen archives to put
0:00:30 > 0:00:32together a mouth-watering menu for you this morning.
0:00:32 > 0:00:34Mark Sargeant pan-fries guinea fowl
0:00:34 > 0:00:38and serves it with bubble and squeak, cocktail sausages, bacon and onions,
0:00:38 > 0:00:41with a delicious brioche bread sauce.
0:00:41 > 0:00:44Matt Tebbutt takes time away from his beautiful gourmet pub
0:00:44 > 0:00:46in South Wales to make a Monmouth pudding.
0:00:46 > 0:00:50He cooks frozen berries, puts them in a sweet breadcrumb base
0:00:50 > 0:00:52and tops is all with meringue to create a sumptuous dessert
0:00:52 > 0:00:54perfect for a Sunday lunch.
0:00:54 > 0:00:58The amazing Indian chef, Atul Kochhar, whips up a murg adraki,
0:00:58 > 0:01:00that's ginger chicken to you and me.
0:01:00 > 0:01:03He stuffs chicken breasts with minced chicken, spring onions
0:01:03 > 0:01:05and ginger and then serves it with a ginger sauce
0:01:05 > 0:01:07and a delicious ginger chutney.
0:01:07 > 0:01:10And Emma Bunton faced her Food Heaven or Food Hell.
0:01:10 > 0:01:12Would she get her idea of Food Heaven -
0:01:12 > 0:01:15lobster with my lobster ravioli and lobster sauce - or her Hell -
0:01:15 > 0:01:19monkfish with a lime and chilli monkfish tail with pea guacamole?
0:01:19 > 0:01:21Find out what she gets at the end of the show.
0:01:21 > 0:01:25But first, Tristan Welch treats us to his take on a Cornish classic.
0:01:25 > 0:01:27It's time to gaze at the stars.
0:01:27 > 0:01:30- Great to have you on the show again. - Thank you very much.
0:01:30 > 0:01:33Now what are we cooking today?
0:01:33 > 0:01:35Stargazey pie, from Cornwall, yeah?
0:01:35 > 0:01:37A real Cornish classic from Mousehole.
0:01:37 > 0:01:39- In Cornwall.- Mouse...hole.
0:01:39 > 0:01:42- Yeah.- Mousehole. That's the place, OK.
0:01:42 > 0:01:44Was it named after a fisherman or something?
0:01:44 > 0:01:47No, it's kind of to celebrate this fisherman who went out
0:01:47 > 0:01:50in stormy weather and got fish for the whole village
0:01:50 > 0:01:53and managed to feed the village when they couldn't go out.
0:01:53 > 0:01:55Right, so, what's the fundamental base?
0:01:55 > 0:01:58So obviously we've got sardines. You can use pilchards.
0:01:58 > 0:02:00We're using beautiful Cornish sardines.
0:02:00 > 0:02:01Look how fresh they are there.
0:02:01 > 0:02:02They are fantastic.
0:02:02 > 0:02:05The thing about oily fish, they've got to be fresh as a daisy.
0:02:05 > 0:02:06Got to be. Absolutely.
0:02:06 > 0:02:09And a little bacon, quail eggs and some onions to go in there
0:02:09 > 0:02:11and a mustard sauce to finish it off.
0:02:11 > 0:02:13And I'm rolling out puff pastry for the top.
0:02:13 > 0:02:16- Cos this is a pie where the top is cooked separately.- Yeah.
0:02:16 > 0:02:18- OK.- Well, the idea behind it
0:02:18 > 0:02:22is we want to get all the elements of the pie absolutely perfect,
0:02:22 > 0:02:23so we kind of split it apart
0:02:23 > 0:02:25and then concentrate on each individual element,
0:02:25 > 0:02:28to make sure the fish is perfectly cooked.
0:02:28 > 0:02:31So is this the type of food you've got in your restaurant?
0:02:31 > 0:02:35This is actually on my starter menu right now.
0:02:35 > 0:02:36Right.
0:02:36 > 0:02:40Congratulations by the way, cos you're now three-star AA award?
0:02:40 > 0:02:43Yeah, thank you very much. We're very proud of that.
0:02:43 > 0:02:47It's a great achievement for us and the whole team.
0:02:47 > 0:02:49- Olive oil... - So we've got puff pastry.
0:02:49 > 0:02:52It's important when you buy puff pastry to get the all-butter
0:02:52 > 0:02:54puff pastry, really, isn't it?
0:02:54 > 0:02:56Definitely. There's so much difference between...
0:02:56 > 0:02:58- Full-on flavour. - Yeah, absolutely.- OK.
0:02:58 > 0:03:01So, right, what do we do with these...?
0:03:01 > 0:03:04I've got a J Cloth here because it's just keeping my sardine
0:03:04 > 0:03:08nice and steady when I'm cutting it. It allows a little bit more control.
0:03:08 > 0:03:09And I've taken the head
0:03:09 > 0:03:12and tail off cos they're going to be poking out and gazing to the stars.
0:03:12 > 0:03:15- Right.- Hence the name stargazey. - Stargazey, there you go.
0:03:15 > 0:03:19So I'm going to fillet it gently here, like so...
0:03:19 > 0:03:21Does the fish sing "God help me"?
0:03:21 > 0:03:24Bit late now!
0:03:24 > 0:03:28You shouldn't say that about my food, honestly!
0:03:29 > 0:03:33Anyway, these are for the bits that point out,
0:03:33 > 0:03:35- but this is for the filling. - This is the actual filling.
0:03:35 > 0:03:39Along with the bacon, which we'll cook in a second, and onions.
0:03:39 > 0:03:41Now, if you can't get sardines,
0:03:41 > 0:03:43I suppose you could use mackerel for this dish.
0:03:43 > 0:03:46- It's traditionally made with pilchards and stuff, but...- Mm-hm.
0:03:46 > 0:03:50If you can't get sardines, you need to work harder, I think.
0:03:50 > 0:03:51They're everywhere.
0:03:51 > 0:03:53- In a tin, normally.- Oh, yeah.
0:03:53 > 0:03:57- They look a bit limp when they're gazing at the stars.- Exactly!
0:03:57 > 0:04:01You could just maybe serve it in the tin and put a puff pastry lid on top.
0:04:01 > 0:04:04- Yeah.- Not recommended. We don't do that in my restaurant, of course!
0:04:04 > 0:04:07This is slightly different, the way you prepare this.
0:04:07 > 0:04:10Normally we'd just put a lid on, but you're trimming this off here.
0:04:10 > 0:04:14Yeah, so it's got room there for the heads and tails to poke out.
0:04:14 > 0:04:18Right, so I'm just going to put these on a tray, put them
0:04:18 > 0:04:21under this grill, and grill them for a couple of minutes.
0:04:22 > 0:04:26Keep your eye on 'em. The last time I grilled sardines they caught fire.
0:04:26 > 0:04:28Yeah, I heard that.
0:04:28 > 0:04:31- I'll move that out the way. - Thank you very much indeed.
0:04:31 > 0:04:33Wash my hands.
0:04:33 > 0:04:37- Cos I know what it's like.- Right, we've got this puff pastry here.
0:04:37 > 0:04:40The secret of this is you rest it in the fridge before you cook it.
0:04:40 > 0:04:43Yeah. You have to let the pastry relax, definitely,
0:04:43 > 0:04:47otherwise you just get a shrunken puff pastry lid which won't
0:04:47 > 0:04:50fit your actual pie case or whatever.
0:04:50 > 0:04:52So this is smoked bacon here.
0:04:52 > 0:04:54I've blanched it for about 20 minutes or so.
0:04:54 > 0:04:58I'm just cutting it into, as we say, lardons or just little bacon pieces.
0:04:58 > 0:05:00It doesn't have to be perfect, I suppose,
0:05:00 > 0:05:02but I kind of like it that way.
0:05:02 > 0:05:06The sauce is actually quite quick, this one. It's quite simple.
0:05:06 > 0:05:07The sauce is dead simple. Mustard sauce.
0:05:07 > 0:05:11You'll never make mustard sauce any other way when you've done it this way.
0:05:11 > 0:05:13So it's just chicken stock, oil in there.
0:05:13 > 0:05:17And in a minute we're going to add creme fraiche, some mustard...
0:05:17 > 0:05:18dead simple, just like that.
0:05:18 > 0:05:21Even though we're using fish, you still use chicken stock for this?
0:05:21 > 0:05:23Yeah, because there's bacon in it as well.
0:05:23 > 0:05:27So we want that little nod to the old meat side of things.
0:05:27 > 0:05:31- Yeah.- And I think mustard lends itself to meatier flavours
0:05:31 > 0:05:33and the sardines are very rich as well.
0:05:33 > 0:05:36So we're just going to let the bacon and onions colour off gently.
0:05:36 > 0:05:39While that's cooking, that pastry goes in the fridge,
0:05:39 > 0:05:41and then you can cook that. We've got one in the oven.
0:05:41 > 0:05:45About 15 minutes, quite a high oven, about 200-210?
0:05:45 > 0:05:48Yeah. That's about right. So this is a good little tip here.
0:05:48 > 0:05:50I'm going to poach some quail eggs now.
0:05:50 > 0:05:53And this is how I make perfect poached quail eggs.
0:05:53 > 0:05:56Just going to keep that moving. So...
0:05:56 > 0:05:59ice water, and I just poured a little bit of ice water in there.
0:05:59 > 0:06:01And I'm cracking open these eggs straight into the ice water.
0:06:01 > 0:06:03And what that does,
0:06:03 > 0:06:07that encourages the looser egg white to expel into the cold water,
0:06:07 > 0:06:10and leaves that little dense egg white that coats the egg yoke
0:06:10 > 0:06:12around the outside of it.
0:06:12 > 0:06:15So basically, when you pour it into our boiling water,
0:06:15 > 0:06:17you're left with a perfect, hopefully...
0:06:17 > 0:06:20Would that work with all eggs? Or particularly quail ones?
0:06:20 > 0:06:22I don't know, I've never done it with a chicken egg.
0:06:22 > 0:06:25- You'd need a lot of water. - You'd need a lot of water!
0:06:25 > 0:06:28An awful lot of water, you'd be there a long time.
0:06:28 > 0:06:30But it is... Egg whites are split into two.
0:06:30 > 0:06:33And the longer they're kept, the more the whites mix in together.
0:06:33 > 0:06:35So that's why a fried egg, when you fry it and it's old,
0:06:35 > 0:06:38- it splits all over the pan. - Definitely. Absolutely.
0:06:38 > 0:06:41- So the key is to use super fresh eggs.- OK.
0:06:41 > 0:06:44Do they separate in the water or stay as a lump?
0:06:44 > 0:06:47- You're going to find out in a minute.- Exactly. Watch this space.
0:06:47 > 0:06:49I'll just pour a little bit of that water off.
0:06:49 > 0:06:52- There is a touch too much water. - So that's ice-cold water?
0:06:52 > 0:06:54That's freezing ice-cold water.
0:06:54 > 0:06:57And we've got boiling water here with a touch of vinegar.
0:06:57 > 0:07:01- Give it a nice spin. And pop them in.- The whole lot in the water.
0:07:01 > 0:07:03Yup, water, the lot.
0:07:03 > 0:07:07How did he not get any shell in it? That's the trick for me.
0:07:07 > 0:07:08Years of practice.
0:07:08 > 0:07:11Is that all it is, practice? Because I've never actually...
0:07:11 > 0:07:14- He has got a little bit of shell in there anyway.- Has he? Good lad.
0:07:14 > 0:07:17Good lad! That's what I want to see. I feel better now.
0:07:17 > 0:07:20- That's your spoonful, that one there.- Right.
0:07:20 > 0:07:25- Right, this mustard sauce, it's so easy. Thank you very much.- Fire away.
0:07:25 > 0:07:30So, um, creme fraiche, English mustard -
0:07:30 > 0:07:32the runny kind -
0:07:32 > 0:07:35and then the mustard powder as well.
0:07:35 > 0:07:37Pop that in like so.
0:07:37 > 0:07:39Then we're just going to whisk that in...
0:07:41 > 0:07:43..to make sure it's nicely emulsified. Where's the whisk?
0:07:43 > 0:07:47- Whisk is there, there you go. - Perfect. Thank you very much.
0:07:47 > 0:07:52- So use mascarpone for this, not cream.- No, creme fraiche.
0:07:52 > 0:07:54Because I like the acidity it gives the sauce.
0:07:54 > 0:07:57And just a drop of lemon juice and a pinch of salt as well.
0:07:57 > 0:08:00And to finish off our onions and bacon - which have been frying,
0:08:00 > 0:08:05just gently - we're going to put a dash of that sauce in as well.
0:08:05 > 0:08:07And this will just reduce down and glaze
0:08:07 > 0:08:10- and give a little bit more richness to our bacon and onions.- OK.
0:08:12 > 0:08:15- And they will... You see now, that's getting nice and thick.- Yes.
0:08:15 > 0:08:18- Just cook down for a couple of seconds more.- It's a quick dish.
0:08:18 > 0:08:21Cos often when people are making pies, it takes a lot longer,
0:08:21 > 0:08:23- but this is really quick. - Yeah, yeah.
0:08:23 > 0:08:25It has to be, we've got it in our kitchen.
0:08:25 > 0:08:27We do a five-minute count on everything in Launceston Place.
0:08:27 > 0:08:31This is our eggs. Perfectly poached. Nice and gentle.
0:08:31 > 0:08:36- And they were beautiful.- Right.- OK. - Look at those! See, look.
0:08:38 > 0:08:41- Lovely.- Lovely. - Perfect poached eggs.- Top tips.
0:08:41 > 0:08:44- Everybody will be doing that later. - You saw it on Saturday Kitchen first.
0:08:44 > 0:08:47Right, so there's our boiled onions -
0:08:47 > 0:08:50onions that we've blanched for eight minutes previously.
0:08:50 > 0:08:51And bacon as well.
0:08:51 > 0:08:54Make sure it's not too crispy because I think it becomes a little tough.
0:08:54 > 0:08:57People are going to do these eggs, so what went in that water?
0:08:57 > 0:09:00- Just a bit of vinegar? - A touch of vinegar, a touch of salt
0:09:00 > 0:09:02- and that's it.- And that's it.
0:09:02 > 0:09:05- If you wouldn't mind blending that for me?- OK.- That would be very kind.
0:09:05 > 0:09:07A quick blitz, yup.
0:09:08 > 0:09:11I'm just going to take our, um, sardines now.
0:09:11 > 0:09:15We haven't pin-boned it because they are so delicate, the bones,
0:09:15 > 0:09:16I don't think it needs to, really.
0:09:16 > 0:09:19Right. You've taken the main one out anyway.
0:09:19 > 0:09:23Yeah, we've taken the main bones out definitely. That's quite important.
0:09:23 > 0:09:26We've got our nice softly poached quail eggs. Like so.
0:09:28 > 0:09:31- OK.- And hopefully our puff pastry lids.- It is.- Wahey!
0:09:33 > 0:09:35- Sits on the top.- Just get that out.
0:09:35 > 0:09:38A lovely light mustard sauce just to go over there.
0:09:38 > 0:09:41When people think of pies, you'd have to make this and then bake it.
0:09:41 > 0:09:44- But this is really... - It's a good dinner party thing.
0:09:44 > 0:09:46- All the prep can be done in advance. - Yes.
0:09:46 > 0:09:49Five minutes and it will be on the table in front of your guests.
0:09:49 > 0:09:52- And you have this as a starter? - It's a starter in the restaurant,
0:09:52 > 0:09:56- but you could do it a little larger as a main course.- There you go.
0:09:56 > 0:09:59Thank you very much. And then of course, we have to...
0:09:59 > 0:10:00make it stargazey.
0:10:00 > 0:10:04- Little holes in the pastry like that.- There we are.
0:10:04 > 0:10:05One little head there, and one tail.
0:10:05 > 0:10:09I like a little bit of meat on the tail as well. There we go.
0:10:09 > 0:10:11Just pop it in.
0:10:11 > 0:10:16It's like those arrows you get to put on your head as a kid.
0:10:16 > 0:10:18- Just like that!- Culinary arrows.
0:10:18 > 0:10:21There we are. That's stargazey pie.
0:10:21 > 0:10:24Looks like the arrows, like you say. Have a look at that.
0:10:30 > 0:10:32There you go, you get to dive into this.
0:10:32 > 0:10:35I don't know where you're going to start with it. Have a seat.
0:10:35 > 0:10:39- Thank you.- Looks great, looks fantastic.- There you go, well...
0:10:39 > 0:10:41Ladies, something you would try?
0:10:41 > 0:10:45- Would you try this for a dinner party or not?- Um...- No.
0:10:45 > 0:10:47But that... that does put you off a bit.
0:10:47 > 0:10:49It does, because it's looking at you.
0:10:49 > 0:10:51- Like, are you going to eat me?- Help.
0:10:51 > 0:10:56I'm glad they don't do it with a beef pie. Big cow's head.
0:10:56 > 0:11:00There you go, you can start on that, if you want.
0:11:00 > 0:11:02LAUGHTER
0:11:02 > 0:11:04Dive in.
0:11:04 > 0:11:07Go on then, let's have a go. You can have a little...
0:11:07 > 0:11:09Stop looking at me.
0:11:09 > 0:11:13- Shall I do that?- I'll move this, there you go.- What am I doing here?
0:11:13 > 0:11:15And the eggs will just break down.
0:11:15 > 0:11:18Yes, it enriches the sauce as well. And everything like that.
0:11:18 > 0:11:21The sardine will tell you, it's looking at you.
0:11:23 > 0:11:24You are very nice.
0:11:29 > 0:11:32If you don't mind your food looking at you as you eat,
0:11:32 > 0:11:35then that's the perfect way to enjoy your sardines.
0:11:35 > 0:11:38Coming up, I'll be making a cranachan souffle for Nick Frost
0:11:38 > 0:11:41as he shows us what he can do with a stack of drinks trays.
0:11:41 > 0:11:44But first Rick Stein takes some influence from Malaysia
0:11:44 > 0:11:48in order to make a tasty beef rendang.
0:11:48 > 0:11:52This is the island of Penang in the north west of the country,
0:11:52 > 0:11:56once a British stronghold called Prince Of Wales Island.
0:11:56 > 0:11:59Those were the days when fortunes were made out of spice trading
0:11:59 > 0:12:00and mining.
0:12:00 > 0:12:03I found Penang to be a really interesting place
0:12:03 > 0:12:05to sample the food of Malaysia.
0:12:07 > 0:12:11It developed here years ago when trade was at its peak.
0:12:11 > 0:12:13A mixture of indigenous Malay, Chinese
0:12:13 > 0:12:17and southern India, and maybe the odd cucumber sandwich.
0:12:17 > 0:12:21For breakfast this morning I'm having a roti canai.
0:12:21 > 0:12:24This is an Indian dish, or Indian-Malay dish,
0:12:24 > 0:12:28but another example of the enormous difference of food
0:12:28 > 0:12:33you can get in Penang. It's lovely. It's really spicy.
0:12:33 > 0:12:37It's actually just a hot curry with dahl in it, lots of lentils in it,
0:12:37 > 0:12:39very hot, and a roti,
0:12:39 > 0:12:43Which is that wonderful thin bread that you've probably seen,
0:12:43 > 0:12:46they do it like that, straight on.
0:12:46 > 0:12:48Just watching them preparing my roti canai just now,
0:12:48 > 0:12:51and they are so quick. It's like...
0:12:52 > 0:12:54..and it's done.
0:12:56 > 0:12:57Slow, slow, yeah.
0:12:57 > 0:13:00Breakfast over and let me introduce you to Lawrence.
0:13:00 > 0:13:04He was my guide who turned up with a minibus.
0:13:04 > 0:13:05I later found out
0:13:05 > 0:13:08he was the boss of one of the biggest travel companies in the area.
0:13:08 > 0:13:10He brought me here to China Street,
0:13:10 > 0:13:13one of the oldest parts of Georgetown.
0:13:13 > 0:13:17- Mutton curry powder. - Mutton curry powder. OK, yeah.
0:13:17 > 0:13:19Oh, that is so nice! Lots of fennel in that.
0:13:19 > 0:13:25So each curry, with fish we use different spices, different powder.
0:13:25 > 0:13:30This is turmeric. Yeah? Turmeric, yellow ginger.
0:13:30 > 0:13:32Such good quality.
0:13:32 > 0:13:34- Very good quality. - Really, really special that.
0:13:41 > 0:13:44Wow, it's hot. We are here now in Campbell Street.
0:13:44 > 0:13:45Campbell Street.
0:13:45 > 0:13:48You can smell the food. We're at the Hameediyah -
0:13:48 > 0:13:51one of the pioneering Indian-Muslim restaurants,
0:13:51 > 0:13:53specialising in nasi kandar,
0:13:53 > 0:13:57- Something that is original from Penang.- Get some lunch?- Yes.
0:14:00 > 0:14:03This is the ultimate curry experience.
0:14:03 > 0:14:05I don't know how many they're expecting for lunch,
0:14:05 > 0:14:08but there's enough here to feed hundreds.
0:14:08 > 0:14:10This is the famous beef rendang.
0:14:10 > 0:14:13And the whole spectrum of curries from all over India
0:14:13 > 0:14:16is reflected here. All have to pass the taste test.
0:14:16 > 0:14:18When you're with Indians over here,
0:14:18 > 0:14:22you're never far from the ingenious mechanical device
0:14:22 > 0:14:24to make life a little easier.
0:14:24 > 0:14:29My mouth was watering at the thought of lunch. And here it comes.
0:14:29 > 0:14:31- And this plate, this is the murtabak.- Murtabak.
0:14:31 > 0:14:35'We were having a regular favourite - curried pigeon,
0:14:35 > 0:14:39'the famous chicken kapitan, cooked in coconut milk.
0:14:39 > 0:14:43'spicy vegetables, and of course, rice.'
0:14:43 > 0:14:46- How do we eat, we haven't got our own plates?- Um, yes.
0:14:46 > 0:14:48- Normally we keep this with our fingers.- OK.
0:14:48 > 0:14:52Just get a dish, put on the rice, mix it with the curry
0:14:52 > 0:14:55and then pick it up and eat it.
0:14:55 > 0:14:58Yeah, you are eating more like locals now.
0:14:58 > 0:15:01I asked many Malaysians to tell me their favourite dish
0:15:01 > 0:15:03and all of them said beef rendang.
0:15:04 > 0:15:08I'm never quite sure where beef rendang comes from.
0:15:08 > 0:15:12We saw it in the Hameediyah restaurant, the great vat of it.
0:15:12 > 0:15:15But it's interesting, rendang, because it's part curry,
0:15:15 > 0:15:18but almost part pickle.
0:15:18 > 0:15:20I read somewhere that the point of it
0:15:20 > 0:15:23is that you slaughter a whole beast in a hot country
0:15:23 > 0:15:26without any refrigeration, what do you do with it all?
0:15:26 > 0:15:27You can't refrigerate it,
0:15:27 > 0:15:31so you cook it with lots of spice, lots of paste
0:15:31 > 0:15:33which acts as a preservative
0:15:33 > 0:15:38as well as producing a thoroughly delicious dish.
0:15:38 > 0:15:43So now for the paste. This is central to any south-east Asian dish,
0:15:43 > 0:15:48whether it's Indian, Thai or Malay. Now to assemble the curry.
0:15:48 > 0:15:51First of all I'm using a couple of tins of coconut milk
0:15:51 > 0:15:54and plenty of lemongrass.
0:15:54 > 0:15:57Give them a good old thump to make sure their flavour
0:15:57 > 0:16:00infuses into the rendang. And, of course, cinnamon.
0:16:00 > 0:16:02I always think of cigars when I look at them.
0:16:02 > 0:16:08Next, tear up as much as eight kaffir lime leaves for fragrance.
0:16:08 > 0:16:11Complemented by a generous portion of tamarind juice
0:16:11 > 0:16:14which has been previously strained to remove the stones.
0:16:14 > 0:16:16Finally, some salt.
0:16:16 > 0:16:20And then let the rendang simmer for about two and a half hours
0:16:20 > 0:16:23until the beef has become tender.
0:16:23 > 0:16:26Before serving, remove the stocks of lemongrass.
0:16:27 > 0:16:31A spoon of palm sugar rounds off the flavours nicely.
0:16:32 > 0:16:37This cucumber and coconut salad works well alongside the rendang.
0:16:37 > 0:16:41I've added freshly grated coconut to the deseeded cucumbers
0:16:41 > 0:16:43and some thinly sliced shallots
0:16:43 > 0:16:47and then some red chillies with the seeds taken out.
0:16:47 > 0:16:52I made a dressing of coconut milk, lime juice, and sugar.
0:16:52 > 0:16:55I didn't add any more salt because I'd used that
0:16:55 > 0:16:58to crisp up the cucumbers when I deseeded and sliced them.
0:16:58 > 0:17:03These eastern salads, so unlike ours in the West,
0:17:03 > 0:17:05are the making of something like a rendang.
0:17:05 > 0:17:10If I was doing a series entitled The Best Curries In The World,
0:17:10 > 0:17:13the noble beef rendang would definitely be a star attraction.
0:17:19 > 0:17:22Now, that beef rendang looked delicious.
0:17:22 > 0:17:25I've never been to Malaysia, but I have been to Bolton recently,
0:17:25 > 0:17:31and Scotland just this week. And Scotland, home of cranachan.
0:17:31 > 0:17:34This is a variation of a classic Scottish dessert
0:17:34 > 0:17:37I'm going to show you now. I've got in here whipped egg whites.
0:17:37 > 0:17:40And I'm going to create a souffle, hopefully, in six minutes.
0:17:40 > 0:17:44So we have whipped egg whites. I've got some ready-made custard.
0:17:44 > 0:17:47You buy this from the supermarket. All right?
0:17:47 > 0:17:50The reason you use this stuff, it's got a little additive in there
0:17:50 > 0:17:52that holds it when you're making the souffle.
0:17:52 > 0:17:56A few raspberries. Raspberries, of course, famous from Scotland.
0:17:57 > 0:18:01From the west coast of Scotland. Give that a quick mix like that.
0:18:01 > 0:18:02I like a raspberry.
0:18:02 > 0:18:08And then all we do is we add the whites...to the raspberries,
0:18:08 > 0:18:10fold half in as quick as possible.
0:18:10 > 0:18:14And then take the rest of it... So ye olde recipe books, Janet,
0:18:14 > 0:18:17that tell you to fold a figure of eight, forget about that,
0:18:17 > 0:18:20just get it in the oven as quick as possible.
0:18:20 > 0:18:23- So you quickly fold in, like that. - Is that true?
0:18:23 > 0:18:26- You're not worried about knocking air out?- You won't,
0:18:26 > 0:18:28- as long as you get it in fast.- Nice.
0:18:28 > 0:18:30Got a dish with oatmeal in it
0:18:30 > 0:18:33because, obviously, the cranachan has the oatmeal on it.
0:18:33 > 0:18:37But I'm going to serve it with proper cranachan on the side.
0:18:37 > 0:18:39So just get a little bit of... That's it. Palette knife, like that.
0:18:39 > 0:18:42- You're so nimble with a palette knife.- Flatten it down.
0:18:42 > 0:18:4415 years as a pastry chef, you see.
0:18:44 > 0:18:46- Wow.- Round the edge.
0:18:46 > 0:18:49- Here's the finger.- Round the edge.
0:18:49 > 0:18:52- That's going to make it rise straight?- Well, yeah.
0:18:52 > 0:18:54Fingers crossed.
0:18:54 > 0:18:56In the oven. It is live. So, there you go.
0:18:56 > 0:18:59There's actually someone swapping it, that oven doesn't work.
0:18:59 > 0:19:01- Don't tell me that.- Only joking!
0:19:01 > 0:19:05We've got Michel Roux out the back. He's just making a souffle.
0:19:06 > 0:19:09Now, tell us about this film Paul.
0:19:09 > 0:19:10It's the third in the line
0:19:10 > 0:19:14- that you've done with Simon Pegg, of course.- Yeah.
0:19:14 > 0:19:16- You've co-written it?- We have. - I went to see it last night.
0:19:16 > 0:19:19And it's... When you watch it, it's based on an alien called Paul,
0:19:19 > 0:19:23but when you watch it there's bits of each movie. Tell us about that.
0:19:23 > 0:19:28Yeah, I mean, we didn't write it with that in mind, really.
0:19:28 > 0:19:30We just kind of wrote the film we wanted to write.
0:19:30 > 0:19:34And then, you know, films like Star Trek and Star Wars
0:19:34 > 0:19:37and Close Encounters and ET are our favourite films.
0:19:37 > 0:19:39So, you know, you kind of quickly find yourself
0:19:39 > 0:19:43referencing these films as a kind of love letter.
0:19:43 > 0:19:46Cos I was picking up bits and pieces of that classic fight scene
0:19:46 > 0:19:48in Star Trek, that was funny.
0:19:48 > 0:19:51I got that. I didn't understand what Paul was doing in a big room.
0:19:51 > 0:19:53- But my producer told me when we left the cinema...- Yeah.
0:19:53 > 0:19:57- ..that, um, it was from Indiana Jones.- Yeah.
0:19:57 > 0:20:00- And that's actually Spielberg. - It is actually Steven Spielberg,
0:20:00 > 0:20:03yeah. What an amazing day that was.
0:20:03 > 0:20:07Cos we were just working with him on Tintin, Simon Pegg and I.
0:20:07 > 0:20:11And we kind of pitched to him that we've got this movie about an alien
0:20:11 > 0:20:15and he said, "Well, maybe I could come in and do a small cameo in it."
0:20:15 > 0:20:20And originally we said, "No!" And then we very quickly...
0:20:20 > 0:20:23backtracked and said, "Yeah. Oh, Steven SPIELBERG?!
0:20:23 > 0:20:26- "I thought you meant..."- Cos you've got Sigourney Weaver in it.
0:20:26 > 0:20:28Yeah, we do. Jason Bateman.
0:20:28 > 0:20:33- So tell us about the plot.- It's a story as old as time itself, really.
0:20:33 > 0:20:38Two comic book nerds go to Comic-Con, they hire an RV,
0:20:38 > 0:20:40they do a little road trip to Area 51,
0:20:40 > 0:20:43and while they're there, they witness a car crash.
0:20:43 > 0:20:49- In the crashed car is an alien. - Yup.- It's that old story.
0:20:49 > 0:20:53- But there is things like these Comic-Con places? Cos I...- There is.
0:20:53 > 0:20:55Before you say, I've not been to one of them,
0:20:55 > 0:20:57I went to one of these...I was actually doing a food festival.
0:20:57 > 0:21:01- Can I just say? It's all right if you did go to one.- No, I didn't.
0:21:01 > 0:21:04You seemed like you'd been caught going into a gentleman's sauna.
0:21:04 > 0:21:07- "I didn't go to the Comic-Con!" - It was, in fact... I came out...
0:21:07 > 0:21:08LAUGHTER
0:21:08 > 0:21:11I came out of reception at the hotel, dressed in chef's jacket
0:21:11 > 0:21:15and I'm stood there waiting for the car to pick me up
0:21:15 > 0:21:19outside the hotel and I've got Darth Vader and an Ewok here.
0:21:19 > 0:21:21Yeah. It's nice.
0:21:21 > 0:21:23- What's all that about?- You can be yourself, you know.
0:21:23 > 0:21:25In Comic-Con in San Diego, there's, like,
0:21:25 > 0:21:29half a million freaks and geeks that go over the three days,
0:21:29 > 0:21:30so it's a place where nerds and geeks
0:21:30 > 0:21:33and people who love science fiction can go and be themselves.
0:21:33 > 0:21:35- Are you into that sort of thing? - Absolutely.
0:21:35 > 0:21:37- Are you into that?- Yeah. - There you go.
0:21:37 > 0:21:40- Right, we've got toasted oatmeal... - LAUGHTER
0:21:40 > 0:21:42I didn't understand...
0:21:42 > 0:21:45I couldn't understand what these people were doing,
0:21:45 > 0:21:48but because they... They dress up like that all the time.
0:21:48 > 0:21:51- No, no, not when they go to work. - LAUGHTER
0:21:51 > 0:21:54See, that's what we like. They've got the shoes on...
0:21:54 > 0:21:56- Exactly. They'll keep the shoes on. - LAUGHTER
0:21:56 > 0:21:58That's what's good about Comic-Con,
0:21:58 > 0:22:00you know, people who live all over America
0:22:00 > 0:22:03that can't dress as an Ewok at work...
0:22:03 > 0:22:06can take those three or four days to go and be exactly the person
0:22:06 > 0:22:08- they want to be.- Be exactly who they want to be.- Exactly.- Precisely.
0:22:08 > 0:22:12Anyway, there we go, I've got this toasted oatmeal in a bit of butter
0:22:12 > 0:22:13in here which I'm going to toast off.
0:22:13 > 0:22:16The raspberries are just warming up, softened nicely.
0:22:16 > 0:22:19I'm going to toast it off and add the whisky to it once it's cool,
0:22:19 > 0:22:22fold it through whipped cream and a bit of icing sugar.
0:22:22 > 0:22:24But the connection between you and Simon Pegg,
0:22:24 > 0:22:26you knew each other for many years.
0:22:26 > 0:22:29- Yes, 18 years we've been best friends.- How did you end up meeting?
0:22:29 > 0:22:32I worked in a restaurant, a Mexican restaurant called Chiquitos,
0:22:32 > 0:22:35and his then girlfriend worked there. I became friends with her
0:22:35 > 0:22:38and through her, I met him and, yeah, that was that.
0:22:38 > 0:22:41You reckon you were the best waiter in the world in this restaurant.
0:22:41 > 0:22:44No, I think I was probably in the top three.
0:22:44 > 0:22:45LAUGHTER
0:22:45 > 0:22:48And it wasn't like Claridge's,
0:22:48 > 0:22:52- it was a Mexican restaurant. - And famous for...?- Fajitas.
0:22:52 > 0:22:56- ..for the old tray-spinning.- Yeah. - And it just so happens...- Uh-oh!
0:22:56 > 0:22:59We didn't plan this, but there you go.
0:22:59 > 0:23:01Do you reckon you could spin 13 trays on one finger?
0:23:01 > 0:23:04Yes, I'll have to stand. Well, you get very bored.
0:23:04 > 0:23:07These are a lot smaller than the ones we used to spin,
0:23:07 > 0:23:10but you'd start at one and then you'd kind of...
0:23:10 > 0:23:12I haven't done this for...
0:23:12 > 0:23:17And then you go on to three and then what's that, six?
0:23:17 > 0:23:20- These are quite heavy. - So then I would, OK...
0:23:20 > 0:23:22LAUGHTER
0:23:24 > 0:23:25CHEERING
0:23:27 > 0:23:30The bigger ones are easier, because you can get more momentum.
0:23:30 > 0:23:33Right, so we're whipping up our cream here.
0:23:33 > 0:23:36Now, all you do with this is you basically soak this
0:23:36 > 0:23:39in the whisky, all right? So that's the idea of that.
0:23:39 > 0:23:42We soak it all in, give it a quick mix together...
0:23:42 > 0:23:45like that and it all starts to come together.
0:23:46 > 0:23:49- Now, as well as Paul, we know you from Hot Fuzz...- Yeah.
0:23:49 > 0:23:51- ..was it Rock The Boat? - The Boat That Rocked.
0:23:51 > 0:23:54The Boat That Rocked, yeah, that's the one and Shaun Of The Dead,
0:23:54 > 0:23:56which, of course, was the huge one.
0:23:56 > 0:23:58Was that the one that set up your partnership, really,
0:23:58 > 0:24:00when it comes to writing for films?
0:24:00 > 0:24:03Well, no, well, this was the first thing we'd written together.
0:24:03 > 0:24:04This was the first film
0:24:04 > 0:24:06and the other ones were written by Edgar and Simon,
0:24:06 > 0:24:09so it was a nice chance for me to have a go, this time, at writing.
0:24:11 > 0:24:12- There you go.- Are you all right?
0:24:12 > 0:24:14Yes, I'm fine. We're whisking this up
0:24:14 > 0:24:18and then I'm going to fold in this, all right?
0:24:18 > 0:24:21This is your cranachan, so this is the soaked...
0:24:21 > 0:24:24A lot of people put honey in it and things like that, which is fine.
0:24:24 > 0:24:27Give it a quick mix, there we go.
0:24:27 > 0:24:29And then all I'm going to do is take the warm raspberries...
0:24:29 > 0:24:32The thing about these, the Scottish raspberries,
0:24:32 > 0:24:35because obviously the west coast of Scotland is famous for raspberries.
0:24:35 > 0:24:39There used to be a train that used to deliver raspberries to London.
0:24:39 > 0:24:42- The Raspberry Express.- That's it. - LAUGHTER
0:24:42 > 0:24:46- I'm not being flippant. - It wasn't in a comic either.- No.
0:24:46 > 0:24:49There we go, you basically just put that on there
0:24:49 > 0:24:51and then a good spoonful of this.
0:24:51 > 0:24:55- You've gone off me now because I like science fiction.- No, I haven't.
0:24:55 > 0:24:57I kind of didn't understand it, really.
0:24:57 > 0:24:59It's the kind of film if I watched it again,
0:24:59 > 0:25:01then it would suddenly click in, the Indiana Jones things.
0:25:01 > 0:25:06I got bits and pieces. Men In Black, I got that. ET, got that,
0:25:06 > 0:25:10but didn't get the big room with the boxes, but the producer did,
0:25:10 > 0:25:13- he was laughing away to himself... - Thank you.
0:25:13 > 0:25:17He doesn't get out much, he's got big eyes like Paul, as well.
0:25:17 > 0:25:20- Are we ready to go?- We're there.
0:25:20 > 0:25:23- Yes.- Souffle.- Wow, look at that.
0:25:26 > 0:25:27APPLAUSE
0:25:27 > 0:25:28- Smashing.- Thank you very much.
0:25:28 > 0:25:31- Michel Roux, that was brilliant, thank you very much. - LAUGHTER
0:25:31 > 0:25:35- Right, lift this off here.- he's certainly proved that he can cook.
0:25:35 > 0:25:40- Look at that, my version of a little cranachan.- May I?- Dive in.
0:25:40 > 0:25:45Thanks very much. Wow! I love a raspberry.
0:25:45 > 0:25:49Raspberry souffle with a bit of cranachan, warm raspberries as well.
0:25:49 > 0:25:51When they're not in season, just flash them in the pan.
0:25:51 > 0:25:54Mmm! Oh, yeah. That whisky is amazing.
0:25:59 > 0:26:02You won't find me trying that with drinks trays
0:26:02 > 0:26:03in my restaurant any time soon.
0:26:03 > 0:26:05Now, if you'd like to try your hand at any of the recipes
0:26:05 > 0:26:08from today's show, then log onto our website -
0:26:08 > 0:26:10bbc.co.uk/recipes.
0:26:10 > 0:26:12We're not live today, so instead we are looking back
0:26:12 > 0:26:15at some of the tasty treats from the Saturday Kitchen archives.
0:26:15 > 0:26:18And now it's time to revisit the time Mark Sargeant was looking
0:26:18 > 0:26:20after a number of Gordon Ramsay's restaurants,
0:26:20 > 0:26:22but popped into our kitchen to cook guinea fowl.
0:26:22 > 0:26:25Oh, and look out for the best home-made bubble and squeak
0:26:25 > 0:26:26you're ever likely to see.
0:26:26 > 0:26:28Good to have you on the show.
0:26:28 > 0:26:30- I mentioned the new restaurant as well.- The Warrington?
0:26:30 > 0:26:34Amazing Victorian pub in Maida Vale in West London, absolutely fantastic.
0:26:34 > 0:26:36There you go, straight there probably after the show.
0:26:36 > 0:26:38This dish that you're cooking today, is this on the menu?
0:26:38 > 0:26:41Yeah, it's kind of like, not so much a gastro-pub dish
0:26:41 > 0:26:44but a classic British dish. We're using guinea fowl.
0:26:44 > 0:26:47- Guinea fowl, right?- I'm poaching it in stock, which I'll do now.
0:26:47 > 0:26:49So what's this dish called guinea fowl with...?
0:26:49 > 0:26:51We've got chipolatas, bubble and squeak,
0:26:51 > 0:26:53which you're going to make me,
0:26:53 > 0:26:55some nice smoky bacon which we're going to do some lardons,
0:26:55 > 0:26:58some onions and finish with lovely bread sauce.
0:26:58 > 0:27:01We're going to use brioche crumbs instead of breadcrumbs.
0:27:01 > 0:27:03- It will taste amazing with that. - Buttery as well, so it'll be rich.
0:27:03 > 0:27:06Guinea fowl, tell us a little bit about this. I'll get on with my...
0:27:06 > 0:27:08Guinea fowl is a great alternative to chicken.
0:27:08 > 0:27:11If you're a big fan of the chicken legs, if you like the dark meat,
0:27:11 > 0:27:13you'll love guinea foul, basically
0:27:13 > 0:27:16because it's really dark meat, great dense texture.
0:27:16 > 0:27:19It looks like a partridge when you see it, doesn't it?
0:27:19 > 0:27:21Yeah, exactly, but just really lovely flavour to it
0:27:21 > 0:27:25so we're just going to pot a bit of thyme and garlic in there.
0:27:25 > 0:27:29Now, you're going to use the crown of this, but you can use the legs...
0:27:29 > 0:27:31Yes, the legs, great for pies, just poach them off as well.
0:27:31 > 0:27:34Really great for putting in pie fillings and delicious,
0:27:34 > 0:27:36or you can even use the meat from that
0:27:36 > 0:27:38and put it into the bubble and squeak as well,
0:27:38 > 0:27:40but we haven't got time for that today.
0:27:40 > 0:27:44So, just going to cut up some nice chunky lardons.
0:27:44 > 0:27:47We've got some potato which we've already got mashed here
0:27:47 > 0:27:48for your bubble and squeak.
0:27:48 > 0:27:51Usually, obviously, you're using leftovers, some cabbage,
0:27:51 > 0:27:53and then, rather than make that into cakes,
0:27:53 > 0:27:57we're going to pan-fry it and mix all the brown bits back into it
0:27:57 > 0:28:00so it's got lots of flavouring in there.
0:28:00 > 0:28:03So this crown, it's a great way of cooking this,
0:28:03 > 0:28:04but people can do chicken the same way,
0:28:04 > 0:28:06it's nice to keep it nice and moist.
0:28:06 > 0:28:10We do everything like this, we do chicken, we do pigeons, we do duck.
0:28:10 > 0:28:14What it does is it renders the fat down, so when you fry it,
0:28:14 > 0:28:16one, it's very healthy,
0:28:16 > 0:28:19and two, it makes the skin ultra-crispy.
0:28:19 > 0:28:21And also the breast meat inside...
0:28:21 > 0:28:23I don't know if you've roasted chicken or something before
0:28:23 > 0:28:26and the breast meat is very dry and overcooked,
0:28:26 > 0:28:28this is an easy way of preventing doing that.
0:28:28 > 0:28:30Also you can do them the day before as well,
0:28:30 > 0:28:34poach it the day before, let it cool down in the liquid, take it out,
0:28:34 > 0:28:36keep it in your fridge and then
0:28:36 > 0:28:40when you come to do it the next day, just take the breasts off and...
0:28:40 > 0:28:42- Mind the hot fat there, James. - And, really, one guinea fowl,
0:28:42 > 0:28:44you're looking at two portions anyway.
0:28:44 > 0:28:46Yeah, exactly, one breast each.
0:28:46 > 0:28:48You wouldn't serve four with a guinea fowl.
0:28:48 > 0:28:52So we got the milk here as well, for the bread sauce which we've
0:28:52 > 0:28:57infused with onion, cloves and bay leaf, very traditional to do that.
0:28:57 > 0:29:00We've got the...guinea fowl here.
0:29:00 > 0:29:05We're going to make sure when we take it out the stock, it's nice and dry,
0:29:05 > 0:29:09because that's going to spit as well.
0:29:09 > 0:29:15This is... I've got my cabbage here, which I basically just blanched off,
0:29:15 > 0:29:18that's in boiling water, fried off.
0:29:18 > 0:29:21- I'm going to add my potatoes to it as well.- Get some onions in there.
0:29:21 > 0:29:26So it's onions, bacon, chipolatas, so think kind of Christmas time.
0:29:26 > 0:29:31And to finish that, because there's quite a lot of rich meat in there,
0:29:31 > 0:29:34we're going to deglaze it with a bit of sherry vinegar,
0:29:34 > 0:29:36- just to give it a sharpness. - You mentioned Christmas,
0:29:36 > 0:29:39but this is like the classic accompaniments, isn't it, really?
0:29:39 > 0:29:42- You kind of learn it at college. - Yeah, exactly.
0:29:42 > 0:29:46So, roast chicken would be with bread sauce, sausages, bacon...
0:29:46 > 0:29:48Yeah, but you don't really see that anywhere now,
0:29:48 > 0:29:52but when you see the opulence
0:29:52 > 0:29:55of our pub surroundings and you just have this, it just fits in perfectly.
0:29:55 > 0:29:58So tell us about these pubs, then, cos you've gone from...
0:29:58 > 0:30:01- You're still doing Claridge's and stuff like that...- Yeah, busy boy.
0:30:01 > 0:30:05On top of everything else, you've got the pubs to run as well.
0:30:05 > 0:30:08Yes, well, Gordon and I were having a curry one night
0:30:08 > 0:30:11and we came up with the idea of why don't we do, not gastro-pubs,
0:30:11 > 0:30:14but proper pubs serving proper pub food?
0:30:14 > 0:30:16Downstairs at the Warrington,
0:30:16 > 0:30:19we serve pie, mash and mushy peas for lunch, you know,
0:30:19 > 0:30:20with a selection of pies
0:30:20 > 0:30:23and upstairs, we've got a first-floor dining room
0:30:23 > 0:30:24which we've used kind of...
0:30:24 > 0:30:27I'd say, it's more like a British brasserie, really...
0:30:27 > 0:30:31- Yeah.- ..just serving, you know, great traditional British food
0:30:31 > 0:30:33like this, because, you know,
0:30:33 > 0:30:35food from around Europe and everywhere is fantastic,
0:30:35 > 0:30:40- but I know you're a great adversary of real British cooking.- Yeah.
0:30:40 > 0:30:42Well, talking of British cooking, we've got this one on here
0:30:42 > 0:30:45and this is... You would just basically pop that in the pan...
0:30:45 > 0:30:48Yes, skin side down so it really crisps up
0:30:48 > 0:30:51and we just finish it with a little knob of butter at the end...
0:30:51 > 0:30:54And the reason why it's spitting is you need to dry it out quite well.
0:30:54 > 0:30:57That's why it's ideal if you poach it the day before,
0:30:57 > 0:30:59let it cool down and dry in the fridge so it's nice and dry,
0:30:59 > 0:31:01you'll get a really crisp skin.
0:31:01 > 0:31:04Otherwise, you just put a lid over it to stop it from splashing.
0:31:04 > 0:31:06Right, so we've just taken the onion out of that now.
0:31:06 > 0:31:10That's done its work. Just infuse this for as long as you can.
0:31:10 > 0:31:16Like I said, with the breadcrumbs, we're using brioche.
0:31:16 > 0:31:19Brioche is, as you know, made with lots and lots of butter
0:31:19 > 0:31:21and it comes down to very fine crumbs.
0:31:21 > 0:31:24So when you add that in, it also gives it a real fine consistency
0:31:24 > 0:31:28so it's not too porridge-y, and also a nice, buttery texture to it.
0:31:28 > 0:31:30Really delicious. You just want to mix that in.
0:31:30 > 0:31:31Careful when you do this.
0:31:31 > 0:31:34Add a few to start with, bring it back up to the boil,
0:31:34 > 0:31:37- and then just see...- They start to expand.- Yeah, it's a lot thicker.
0:31:37 > 0:31:39And you want a nice kind of...
0:31:39 > 0:31:43Not porridge, but, like, a nice, creamy consistency to it.
0:31:43 > 0:31:46That goes really... I mean, it's wicked with chicken.
0:31:46 > 0:31:48guinea fowl, anything. Right.
0:31:48 > 0:31:51So, this will be ready to turn now.
0:31:53 > 0:31:56You see, that's got amazing colour on there. See, it's all golden brown.
0:31:56 > 0:32:00It's going to be really crispy. There's no real fat in there either.
0:32:00 > 0:32:03We're just going to baste it now with some butter.
0:32:03 > 0:32:06He says, making it healthy and I throw a load of butter in there!
0:32:06 > 0:32:09It's all about the flavour, isn't it, really? Let's face it.
0:32:09 > 0:32:13Erm... And you're doing the bubble and squeak.
0:32:13 > 0:32:16So, for me, bubble and squeak should be nice and rustic as well.
0:32:16 > 0:32:18The way you're frying it, getting all the crispy bits in there,
0:32:18 > 0:32:21then turning it over and mixing those back in.
0:32:21 > 0:32:22That's where you get the real flavour.
0:32:22 > 0:32:25The longer you can leave it in there, get it really nice
0:32:25 > 0:32:28- and crispy, the better.- Olivia, ever tried guinea fowl before?- Never.
0:32:28 > 0:32:31- I was just saying, yeah.- This the first time?- Indeed.- There you go.
0:32:31 > 0:32:35Fantastic. OK, right. So you're happy with that bubble now, James?
0:32:35 > 0:32:39It's probably about... Yeah, that's not far off.
0:32:39 > 0:32:40Season up there.
0:32:40 > 0:32:43Turn it again. We've got enough heat there.
0:32:43 > 0:32:44- I'll stir that for you.- That's fine.
0:32:44 > 0:32:46Add a few more breadcrumbs in there, James,
0:32:46 > 0:32:48- just to get it a little bit thicker. - There you go.
0:32:50 > 0:32:54- So I mentioned... You're looking after five, is it?- Yeah.
0:32:54 > 0:32:57So we've got The Narrow, which is our first one,
0:32:57 > 0:33:00which is in Limehouse down near the city.
0:33:00 > 0:33:02Amazing views right by the river.
0:33:02 > 0:33:04The second one we did was The Devonshire on Devonshire Road
0:33:04 > 0:33:08in Chiswick. Then we had...
0:33:08 > 0:33:11We just re-opened Foxtrot Oscar, which is on Royal Hospital Road.
0:33:11 > 0:33:15I bet you wish you'd kept your mouth shut when you had that curry.
0:33:15 > 0:33:16Yeah, I know! No, it's all good fun.
0:33:16 > 0:33:19Foxtrot Oscar is a local kind of, you know...
0:33:19 > 0:33:22Cos that was obviously famous for many years.
0:33:22 > 0:33:24Yeah, yeah, yeah, for all the, you know...
0:33:24 > 0:33:27Go and drink four or five bottles of wine on a Saturday afternoon.
0:33:27 > 0:33:30- That's obviously changed now. - Sherry vinegar.- Sherry vinegar.
0:33:30 > 0:33:32As I said, it's quite fatty, that.
0:33:32 > 0:33:35It's quite... You know, the bacon and the onions and the sausages.
0:33:35 > 0:33:38So what that does, it gives it, like, an edge,
0:33:38 > 0:33:42like a little sharpness to take away that cloying, fatty taste to it.
0:33:42 > 0:33:45Really livens the dish up. Just careful you don't breathe it in.
0:33:45 > 0:33:47- There you go.- There you go.
0:33:47 > 0:33:49Right, so nice bubble and squeak there.
0:33:49 > 0:33:53I'm just going to put a few of our lovely little chipolatas.
0:33:53 > 0:33:55- They're hungry now.- Yeah.
0:33:55 > 0:33:57Oh, it smells gorgeous.
0:33:57 > 0:34:01It's a rustic dish, this. You don't want to really play around with it.
0:34:01 > 0:34:04So if you can get the bubble and squeak, put it in the pan,
0:34:04 > 0:34:06keep tossing it around, you get that sort of mixture.
0:34:06 > 0:34:07Nice crispy bits.
0:34:09 > 0:34:10There you go.
0:34:11 > 0:34:14Our lovely little crispy guinea fowl.
0:34:14 > 0:34:15Sat on top there.
0:34:17 > 0:34:19And obviously you got your...
0:34:19 > 0:34:23- I never work this messily in work, you know that?- Yeah, I noticed.
0:34:23 > 0:34:27And then the bread sauce. Usually we serve this on the side, but...
0:34:28 > 0:34:30Just plate that up like that.
0:34:30 > 0:34:33And your pan juices are fantastic as well
0:34:33 > 0:34:35for just going back over the bird.
0:34:35 > 0:34:38A nice little classic little garnish of watercress,
0:34:38 > 0:34:40very seasonal at the moment. Very good for you.
0:34:41 > 0:34:44You always manage to make food look great just with a little
0:34:44 > 0:34:48- bit of potatoes.- Yeah, looked better in rehearsal anyway, didn't it?
0:34:48 > 0:34:50Remind us what that is again.
0:34:50 > 0:34:54OK, so, guinea fowl poached and fried, classic bread sauce,
0:34:54 > 0:34:56bubble and squeak and a little garnish of chipolatas,
0:34:56 > 0:34:58onions and smoked bacon.
0:34:58 > 0:35:01I did want the shorter version, but that'll do.
0:35:06 > 0:35:09Where I come from, it's guinea fowl and mash and sausages.
0:35:09 > 0:35:12Right, have a seat. This is where you get to try.
0:35:12 > 0:35:16- Who's having it first?- Try that. Go on then, girls, dive in.
0:35:16 > 0:35:19- Ladies first.- Thank you. Dive into that. Tell us what you think.
0:35:19 > 0:35:21- You go one end.- Guinea fowl.
0:35:21 > 0:35:24You can use that method for chicken, you can use it with anything.
0:35:24 > 0:35:27Pigeon's fantastic. Really good, cos it keeps the breast nice and moist,
0:35:27 > 0:35:29and then just the skin, cos very fine skin on pigeon
0:35:29 > 0:35:31but it crisps up instantly, so it's nice.
0:35:31 > 0:35:33And you'd recommend just the day before that.
0:35:33 > 0:35:35Don't keep any longer in the fridge.
0:35:35 > 0:35:38- And then obviously you've got a lovely stock to use.- Mmm. Mmm!
0:35:38 > 0:35:41- Guinea fowl for the first time. - Tasty, isn't it?- It is!
0:35:41 > 0:35:44- Slightly more depth of flavour... - Succulent.- That's in the poaching.
0:35:44 > 0:35:45It's exactly that.
0:35:45 > 0:35:49It doesn't dry out, it will really keep control of how to cook it.
0:35:49 > 0:35:52So we've converted three people to guinea fowl already this morning.
0:35:52 > 0:35:54- OK.- I knew it would be good
0:35:54 > 0:35:56- because I could smell it.- Yeah.
0:35:56 > 0:35:58Mm. Fantastic.
0:36:03 > 0:36:05If like me, you like bread sauce,
0:36:05 > 0:36:08then you're going to love using brioche as an alternative.
0:36:08 > 0:36:11Now it's time for those Two Fat Ladies to work their magic
0:36:11 > 0:36:15on a cocktail party at the Brazilian Embassy in Mayfair.
0:36:15 > 0:36:16Get ready for the canapes.
0:36:19 > 0:36:20- Bom dia!- Bom dia.
0:36:20 > 0:36:22THEY SPEAK PORTUGUESE
0:36:33 > 0:36:37I think I said, "We're the Two Fat Ladies for the Ambassadress."
0:36:37 > 0:36:40I might've said, "We're two fat tarts for the Ambassador!"
0:36:40 > 0:36:43- I hope not!- Jennifer, so do I!
0:36:43 > 0:36:46- Ah.- Hello.- Good morning, Madam Ambassadress.
0:36:46 > 0:36:50- Welcome to the Brazilian Embassy. - Thank you very much.- Nice to see you.
0:36:50 > 0:36:53- I'll show you the kitchen. - That's very kind.- A wonderful place.
0:36:53 > 0:36:55Marvellous marble.
0:36:57 > 0:37:01- Look at those wonderful tiles. - They're magnificent.
0:37:01 > 0:37:04- They're not Brazilian, are they? - No, they're Dutch.
0:37:04 > 0:37:06- Proper Delft?- Yes.
0:37:06 > 0:37:09Aren't they beautiful? Every one's different.
0:37:09 > 0:37:11That's the way of the kitchen.
0:37:11 > 0:37:15If you need anything, Joseph, my driver, is at your disposal.
0:37:15 > 0:37:18- He does fabulous cocktails.- As well? How wonderful!
0:37:18 > 0:37:19THEY LAUGH
0:37:19 > 0:37:22- Thank you. See you later. - Thank you so much.
0:37:22 > 0:37:24Go and find this wonderful driver.
0:37:24 > 0:37:26Suppose we've got to find the kitchens first.
0:37:30 > 0:37:33As we're with the Brazilians, I thought we'd make
0:37:33 > 0:37:37something from their country, or originally from Portugal,
0:37:37 > 0:37:45bolas de bacalhau, which really means salt cod fishcakes or fish balls.
0:37:45 > 0:37:47But they've got a very good, strong taste,
0:37:47 > 0:37:49and they're perfectly delicious.
0:37:49 > 0:37:53Now, salt cod starts like this.
0:37:53 > 0:37:55Hard as a board.
0:37:55 > 0:37:59And it has to be soaked for a good 24-36 hours.
0:37:59 > 0:38:03It's very handy if you happen to have a running stream coming
0:38:03 > 0:38:06through the kitchen like they do in the monasteries in Portugal.
0:38:06 > 0:38:08What do you do if you don't have a running stream?
0:38:08 > 0:38:12You must soak it in water and change it continually,
0:38:12 > 0:38:16or put it in a pail of water and leave the tap dripping on it,
0:38:16 > 0:38:19which the water board won't like, but to hell with them,
0:38:19 > 0:38:22they charge us so much money and do so much leaking themselves.
0:38:22 > 0:38:26Anyway, having done that, you have these objects.
0:38:26 > 0:38:31This cod here has been soaked and cooked.
0:38:31 > 0:38:37The cooking takes about 20-30 minutes depending on the thickness.
0:38:37 > 0:38:39What we've got to do is tear it into shreds.
0:38:39 > 0:38:42You'll either do it with two forks,
0:38:42 > 0:38:45but I tend to do them in the old-fashioned way that
0:38:45 > 0:38:50I was taught when I was in Portugal many, many years ago,
0:38:50 > 0:38:53and what they do is they put it in the cloth like that
0:38:53 > 0:38:58and they rub them until you've got flakes.
0:38:58 > 0:39:02And the great thing about this is, if there is a bone, you'll feel it.
0:39:02 > 0:39:05You know, it'll pierce your little hands.
0:39:05 > 0:39:08Oh, Jennifer, that sounds tragic(!)
0:39:08 > 0:39:11Anyway, it's better than having it stuck in your throat.
0:39:11 > 0:39:17Now we've got that in, we mix it with some sliced fine onions.
0:39:19 > 0:39:23Then mashed potatoes. That'll bind it.
0:39:23 > 0:39:25Also, they'd be too strong without.
0:39:25 > 0:39:28Parsley.
0:39:28 > 0:39:32Mint. The mint is very good, this taste of mint is delicious.
0:39:32 > 0:39:36Now, we've got three egg yolks here.
0:39:36 > 0:39:39We want a little bit of port.
0:39:39 > 0:39:42It could be Madeira or even sherry,
0:39:42 > 0:39:45but of the sweeter sort rather than the very dry.
0:39:46 > 0:39:51Now, I want to put in a great deal of ground black pepper.
0:39:53 > 0:39:56Instead of having to wash my hands, would you do it for me?
0:39:56 > 0:39:58I'll be an Italian waiter for you.
0:39:58 > 0:40:00I don't think Brazilian waiters use pepper pots.
0:40:00 > 0:40:04- Madam, the black pepper. - The Rubirosa, as they always say!
0:40:04 > 0:40:05CLARISSA LAUGHS
0:40:06 > 0:40:08- OK, thanks.- I'll go back to my eggs.
0:40:08 > 0:40:11I can keep that dirty hand going.
0:40:11 > 0:40:14Which of course is spotlessly clean.
0:40:14 > 0:40:17For the viewers who worry about such things.
0:40:17 > 0:40:19CLARISSA LAUGHS
0:40:19 > 0:40:21Now, that's the white of the eggs.
0:40:22 > 0:40:28Beaten quite stiffly with a soft peak. And we want to fold those in.
0:40:29 > 0:40:33They will make it all nice and light and crispy.
0:40:34 > 0:40:39Then what you want to do is, you get enough to make little torpedoes,
0:40:39 > 0:40:42flip-flopped from hand to hand.
0:40:43 > 0:40:47It doesn't have to be terribly smooth or anything,
0:40:47 > 0:40:50cos it'll become nice and crispy when it's fried.
0:40:52 > 0:40:54I've got quite a lot of these to do,
0:40:54 > 0:40:58- if you want to get on with your little creatures.- OK.
0:40:58 > 0:41:01Blinis, that's what I'm making, blinis. I love blinis.
0:41:01 > 0:41:05What I've got here is some warm milk, just blood heat,
0:41:05 > 0:41:09and some fresh yeast, which I'm going to crumble into it.
0:41:09 > 0:41:12If you're using dried yeast, you'll need to leave this
0:41:12 > 0:41:15to stand for about ten minutes after you put it into the milk.
0:41:17 > 0:41:18And mix it all in.
0:41:20 > 0:41:25Then I've got three egg yolks, which I'm just going to put in.
0:41:25 > 0:41:27And a pinch of salt.
0:41:28 > 0:41:30And mix all around.
0:41:32 > 0:41:33And then you pour in some cream.
0:41:33 > 0:41:36You can use butter, you can use yoghurt,
0:41:36 > 0:41:39but in Russia, they would use cream.
0:41:39 > 0:41:40Sensible creatures.
0:41:42 > 0:41:45Then you just mix that all together.
0:41:47 > 0:41:53And now I've got here some strong, plain flour which has already
0:41:53 > 0:41:57been sifted, so I'm just going to put that into the bowl.
0:41:57 > 0:41:59And some buckwheat flour.
0:41:59 > 0:42:01Buckwheat is not a flour at all, really,
0:42:01 > 0:42:05it's a relative of the rhubarb and the common dock.
0:42:05 > 0:42:07In this case I'm just going to mix the two together.
0:42:09 > 0:42:12And then just pour in the liquid...
0:42:14 > 0:42:16..and mix it in as you go.
0:42:19 > 0:42:23Now, this should sit and wait overnight
0:42:23 > 0:42:26or for a couple of hours, minimum,
0:42:26 > 0:42:31but thanks to my kitchen fairy, I already have one waiting for me.
0:42:31 > 0:42:32I'll take this over here.
0:42:35 > 0:42:38And the mixture should be nice and bubbly by now.
0:42:38 > 0:42:41You can just see bubbles forming from the yeast.
0:42:41 > 0:42:46And into this, I'm going to fold my stiffly beaten egg whites.
0:42:48 > 0:42:51Make sure they're well folded in.
0:42:51 > 0:42:55Very important that you don't get little lumps of egg white.
0:42:55 > 0:42:59Now this is bubbling away nicely.
0:42:59 > 0:43:01You don't want to use it until you see it bubbling.
0:43:01 > 0:43:04If it doesn't bubble, the yeast hasn't taken
0:43:04 > 0:43:06and you've got problems. But just leave it a bit longer
0:43:06 > 0:43:10in a warm place with a cloth over it and it should be all right.
0:43:12 > 0:43:14Put some oil in.
0:43:14 > 0:43:17You really only want a very little oil.
0:43:17 > 0:43:20Then you take a small ladle
0:43:20 > 0:43:25of the mixture and just pour it into the middle of the pan
0:43:25 > 0:43:27and wait until it bubbles.
0:43:27 > 0:43:30Don't turn it over till it bubbles.
0:43:30 > 0:43:32And then you just turn it over
0:43:32 > 0:43:34and leave it on the hot pan
0:43:34 > 0:43:36and let it cook the other side.
0:43:37 > 0:43:39And do another one.
0:43:39 > 0:43:40I love your little pans.
0:43:40 > 0:43:45I know, aren't they lovely? Sort of cast iron. They're glorious.
0:43:45 > 0:43:47If you haven't got tiny little blini pans,
0:43:47 > 0:43:50and you may be those unfortunate people that haven't,
0:43:50 > 0:43:53you can make them in an ordinary omelette pan or a frying pan
0:43:53 > 0:43:55and then cut them in half.
0:43:55 > 0:43:57Can I start frying these now?
0:43:57 > 0:43:59- Yes. Of course you can.- Oh, good.
0:43:59 > 0:44:01Now, what you've got to do,
0:44:01 > 0:44:04you've got to make sure the fat is really boiling.
0:44:04 > 0:44:08Otherwise, these fish balls won't go crispy, they'll go soggy.
0:44:08 > 0:44:11This is just ordinary cooking oil.
0:44:11 > 0:44:16You fry them until they're brown all over and crispy.
0:44:17 > 0:44:19Bubble, bubble, they go.
0:44:19 > 0:44:22You don't want to overcrowd the pan.
0:44:23 > 0:44:27You just have to go on doing them in batches and just keep them warm.
0:44:32 > 0:44:34There we go. Beautiful.
0:44:34 > 0:44:37- Look. Do you see the beautiful little creature?- Oh, yes. Isn't that lovely?
0:44:37 > 0:44:41That's what you do and you continue doing that.
0:44:41 > 0:44:45But for the meantime, keep them warm in the oven.
0:44:45 > 0:44:48Well, I suppose you're yearning for a bit of caviar, are you?
0:44:48 > 0:44:51- I wouldn't mind.- OK. Come on. Let's try these
0:44:51 > 0:44:52and see if they're any good.
0:44:52 > 0:44:57- A little sour cream for madam? - A little sour cream, a little caviar.
0:44:59 > 0:45:01- There we are.- Delectable.
0:45:07 > 0:45:08How is that?
0:45:11 > 0:45:12Delicious.
0:45:15 > 0:45:18When I was a little girl, I loved the name of this recipe.
0:45:18 > 0:45:21It's called "gambas en gabardinas"
0:45:21 > 0:45:24which, to those who don't speak Spanish,
0:45:24 > 0:45:26means "prawns in mackintoshes".
0:45:26 > 0:45:31All you do is you take some filo pastry
0:45:31 > 0:45:36which must always, when unwrapped, be stored under a damp cloth.
0:45:36 > 0:45:38It's amazing how quickly they harden up
0:45:38 > 0:45:40and then there's nothing you can do with them at all
0:45:40 > 0:45:43apart from give them to people you don't like very much.
0:45:43 > 0:45:48So, you just take a sheet. Fold it over.
0:45:48 > 0:45:49Cut it in half.
0:45:49 > 0:45:52Fold it in half yet again.
0:45:54 > 0:45:58And then brush it with melted butter.
0:45:58 > 0:46:02Very important to remember to brush it with melted butter
0:46:02 > 0:46:05otherwise it goes sort of hard and rather nasty.
0:46:05 > 0:46:07Doesn't taste of anything.
0:46:07 > 0:46:10This is some red jalapeno paste.
0:46:10 > 0:46:13You can use any chilli paste, really.
0:46:13 > 0:46:15But if it's not oil-based, just stir a little oil into it.
0:46:15 > 0:46:18Otherwise, the prawns will be too dry.
0:46:18 > 0:46:22You can get green jalapeno paste as well and ring the changes.
0:46:22 > 0:46:27You just want to spread a little bit onto your pastry.
0:46:27 > 0:46:29And these are tiger prawns.
0:46:29 > 0:46:33The nice thing about a tiger prawn is that they very seldom have that
0:46:33 > 0:46:37big vein down the back so you don't have to waste time de-veining them.
0:46:37 > 0:46:39And what I've done is I've just peeled off the skin
0:46:39 > 0:46:43except for the tail which I've left as a little handle.
0:46:43 > 0:46:49And then you put it down just like that so that the tail extends.
0:46:49 > 0:46:51And you just roll it over
0:46:51 > 0:46:55and then brush it with some more melted butter.
0:47:03 > 0:47:05Fold it over again.
0:47:05 > 0:47:08I fold it over three times.
0:47:09 > 0:47:10You're making a tiny parcel.
0:47:13 > 0:47:16Again brushing with a little butter so it sticks.
0:47:20 > 0:47:23Cut it off in its prime.
0:47:26 > 0:47:29And then just press together the edges,
0:47:29 > 0:47:31press it round so it's firm,
0:47:31 > 0:47:36and lay it seam-side down onto a greased baking sheet.
0:47:36 > 0:47:40And then you just keep going. Hours of endless fun.
0:47:40 > 0:47:44Do you go to many cocktail parties, these days?
0:47:44 > 0:47:48I do, as a matter of fact. But they're now called drink parties
0:47:48 > 0:47:49and they go on much too long.
0:47:49 > 0:47:54- It says six to eight and I see people arriving at nine.- Pah!
0:47:54 > 0:47:58- Most extraordinary.- Do you have any useful tips for picking up men?
0:47:58 > 0:48:01Well, I watch it. I watch it.
0:48:01 > 0:48:04I've noticed the most successful thing is...
0:48:04 > 0:48:07when you get these lovely girls
0:48:07 > 0:48:10and they pitch their voices very low like this
0:48:10 > 0:48:13so the men can't hear them.
0:48:13 > 0:48:18The man has to get nearer and nearer and that always works.
0:48:18 > 0:48:22You find in a few years' time, they'll have marriages
0:48:22 > 0:48:26and children behind them. Whereas I say, "Hello, dears!"
0:48:26 > 0:48:27And I don't get off with anybody.
0:48:31 > 0:48:33I go off and look interestingly
0:48:33 > 0:48:36at some picture or piece of furniture
0:48:36 > 0:48:39and invariably somebody will come up and talk to you
0:48:39 > 0:48:44and then you'd say, "I don't think Louis Quinze dates, really.
0:48:44 > 0:48:47"He's beyond fashion."
0:48:47 > 0:48:49Then they get very bored and go away.
0:48:49 > 0:48:52THEY LAUGH
0:48:53 > 0:48:56"Don't give me that Louis Quinze routine."
0:48:56 > 0:48:59Right. Well, that's my lot.
0:48:59 > 0:49:01So I'll just put these in the oven.
0:49:01 > 0:49:03They take about six or seven minutes.
0:49:05 > 0:49:09Now, I'm going to make devils on horseback. Not angels, devils.
0:49:09 > 0:49:12And they are, usually, a bit of bacon
0:49:12 > 0:49:17wrapped around the chicken's liver or a prune.
0:49:17 > 0:49:20But you're going to get a double whammy because I'm going to stuff
0:49:20 > 0:49:24the chicken's liver into the prune and then wrap it up with the bacon.
0:49:24 > 0:49:29I've been sauteeing the chicken's liver in butter fairly gently.
0:49:29 > 0:49:31But they mustn't be overcooked.
0:49:31 > 0:49:33Like all offal, the moment you overcook them,
0:49:33 > 0:49:36they become tough or they crumble - disgusting.
0:49:36 > 0:49:39You want them pink inside because they're going to have another cooking
0:49:39 > 0:49:42when they're wrapped in the bacon. So, what to do?
0:49:42 > 0:49:45Get your piece of bacon. Stretch it out a bit.
0:49:47 > 0:49:49Get a prune.
0:49:49 > 0:49:53These are stoned. You can buy them stoned and you might just as well.
0:49:53 > 0:49:57They're very good. Cut a nice, little chunk that will fit the prune.
0:49:57 > 0:49:59Pop it in.
0:50:03 > 0:50:07Sprinkle with a little cayenne pepper, just to give it a zing.
0:50:07 > 0:50:09Then pop it on the bacon...
0:50:11 > 0:50:13..and rolly rolly.
0:50:13 > 0:50:15This bacon has got the rind off it.
0:50:17 > 0:50:22Get a toothpick and pierce it to keep it all wrapped up nicely.
0:50:22 > 0:50:27And there you have a substantial and rich, but very tasty,
0:50:27 > 0:50:31little titbit which will go very well with cocktails of any sort.
0:50:32 > 0:50:35There are things called angels on horseback,
0:50:35 > 0:50:37which I suppose you could have alongside it,
0:50:37 > 0:50:39and they are the same thing,
0:50:39 > 0:50:42but instead of using livers, you use oysters.
0:50:44 > 0:50:47There. I think I'll just put them in the oven.
0:50:49 > 0:50:52They won't take long. About five to seven minutes.
0:50:53 > 0:50:57I think I'll go and have a little lounge on my ottoman.
0:50:57 > 0:51:00- With your hubble bubble, no doubt. - My hubble bubble.
0:51:00 > 0:51:02And I'm making acaraje.
0:51:02 > 0:51:05It's a Brazilian bean fritter dish
0:51:05 > 0:51:08which you have for high days and holidays.
0:51:08 > 0:51:12And what I've been doing... These are actually black-eyed peas
0:51:12 > 0:51:15and I've just had them in some cold water and I've been rubbing them
0:51:15 > 0:51:17between my hands to get rid of the skins.
0:51:17 > 0:51:19I'm just going to drain off the water.
0:51:27 > 0:51:31And I have here, as you can see, a food processor
0:51:31 > 0:51:35into which I'm going to put the beans...
0:51:38 > 0:51:41..and then some onions.
0:51:41 > 0:51:43which I've just chopped...
0:51:45 > 0:51:47..and a pinch of salt...
0:51:49 > 0:51:51..and some pepper.
0:51:51 > 0:51:54And I'm going to add some hot pepper sauce.
0:51:54 > 0:51:57In Brazil, they use malagueta chillies,
0:51:57 > 0:51:59but I've been unable to find any in this country
0:51:59 > 0:52:02and I wasn't going to fly to Brazil to get some,
0:52:02 > 0:52:05so I've just got a spoonful of hot pepper sauce
0:52:05 > 0:52:07which you can buy in any Afro-Caribbean shop.
0:52:09 > 0:52:14And...then you just blend them into a puree.
0:52:17 > 0:52:21Don't be tempted to stop too soon
0:52:21 > 0:52:23because if it's not ground right down to a paste
0:52:23 > 0:52:26it won't hold together when you come to fry it.
0:52:31 > 0:52:34I must scrape the paste into this bowl here.
0:52:43 > 0:52:45And now I've got two spoons
0:52:45 > 0:52:49and I'm just going to mould a little cake.
0:52:49 > 0:52:51Press it down quite well.
0:52:51 > 0:52:54And then this is a dried prawn.
0:52:54 > 0:52:56This is actually a South American dried prawn
0:52:56 > 0:52:58which has got its shell on.
0:52:58 > 0:53:00But when you eat it, you wouldn't know.
0:53:00 > 0:53:03You can use just the ordinary little dried prawns
0:53:03 > 0:53:05that you find in the Asian shops.
0:53:05 > 0:53:09And you just want to squeeze the paste around it a bit,
0:53:09 > 0:53:13so that the prawn is still proud, but that it's safely lodged in.
0:53:15 > 0:53:16Like that.
0:53:18 > 0:53:23And in here I've got a mixture of palm oil and vegetable oil.
0:53:23 > 0:53:26If you can't get palm oil, it doesn't matter.
0:53:26 > 0:53:29But with palm oil, you get the authentic colour
0:53:29 > 0:53:31and the authentic taste.
0:53:31 > 0:53:34Make sure my oil is hot enough.
0:53:34 > 0:53:38Slightly more volatile than ordinary oil so you have to be careful.
0:53:38 > 0:53:41There we are. Now, I'm just going to put these in.
0:53:41 > 0:53:45As with all deep-fat frying, you don't want to cook them
0:53:45 > 0:53:48too many at a time.
0:53:48 > 0:53:51Wonderful smell.
0:53:51 > 0:53:53The streets of Brazil are full of little stallholders
0:53:53 > 0:53:56with hot things of fat cooking them.
0:53:57 > 0:54:00I think these are done now so I'd better turn them out on a plate.
0:54:00 > 0:54:02I'm looking forward to these.
0:54:02 > 0:54:04They're really exciting and I've never had one.
0:54:08 > 0:54:10CHATTERING
0:54:10 > 0:54:13Caipirinha. Caipirinha autentica.
0:54:19 > 0:54:22- Bueno.- Felicitationes.
0:54:25 > 0:54:27Welcome.
0:54:29 > 0:54:31CHATTER DROWNS OUT SPEECH
0:54:40 > 0:54:45You can serve these blinis savoury with sour cream and caviar
0:54:45 > 0:54:47or even sweet with a bit of jam.
0:54:52 > 0:54:56These balls of fish make a dainty dish.
0:54:59 > 0:55:03- Gambas!- They're very happy, apparently. We haven't been out to see them yet, sadly.
0:55:05 > 0:55:09You can never have too many prawns, with or without mackintoshes.
0:55:11 > 0:55:17..With the Brazilians, now 135,000. Very impressive.
0:55:18 > 0:55:21Devils on horseback, but an angel's delight.
0:55:28 > 0:55:31These bean fritters are best served piping hot.
0:55:39 > 0:55:42I think I could take to this style of living.
0:55:42 > 0:55:45Nice little pad like this in the heart of Mayfair.
0:55:45 > 0:55:49It's rather chic to be in a balcony overlooking Mount Street.
0:55:51 > 0:55:54I feel like Evita.
0:55:58 > 0:56:01We're not cooking live in the studio today.
0:56:01 > 0:56:04We have got some delicious recipes from the Saturday kitchen larder for you.
0:56:04 > 0:56:08Still to come, Aggi Sverrisson makes his debut
0:56:08 > 0:56:11on the Saturday kitchen omelette challenge. He is up against Jason Atherton.
0:56:11 > 0:56:15Will either of them cook something that I can safely eat?
0:56:15 > 0:56:18Atul Kochhar cooks a delicious murg adraki.
0:56:18 > 0:56:21He stuffs chicken breast with minced chicken, spring onions
0:56:21 > 0:56:24and ginger, and serves it with a ginger sauce and ginger chutney.
0:56:24 > 0:56:27Emma Bunton will be facing either a Food Heaven or a Food Hell.
0:56:27 > 0:56:29Will she get to eat her Food Heaven - lobster
0:56:29 > 0:56:32in my lobster ravioli with lobster sauce, or the Food Hell -
0:56:32 > 0:56:36monkfish with a lime and chilli monkfish tail with a pea guacamole?
0:56:36 > 0:56:39Find out what she gets to eat at the end of today's show.
0:56:39 > 0:56:41I think it's time for pudding.
0:56:41 > 0:56:44Matt Tebbutt's Monmouth pudding to be exact.
0:56:44 > 0:56:48Can Matt convert non-dessert-lover Dave Spikey? Take a look at this.
0:56:48 > 0:56:51I love this. You know I like my puddings,
0:56:51 > 0:56:53but I'm a big fan of the old classics as well.
0:56:53 > 0:56:58- Those nursery classics.- Spotted dick and custard. Winter warmers.
0:56:58 > 0:57:01- What's this one called? - This is Monmouth pudding.
0:57:01 > 0:57:05You probably know it as queen of puddings. It's unashamedly sweet.
0:57:05 > 0:57:08We've got custard, jam.
0:57:08 > 0:57:13In the jam, we can do any seasonal berries that you can freeze.
0:57:13 > 0:57:15It would be nice with rhubarb at the moment.
0:57:15 > 0:57:18The basis of this is, what, three layers of pudding?
0:57:18 > 0:57:23- Custard with bread to thicken it. - You want me to do that?
0:57:23 > 0:57:28- If you could do that.- You just use breadcrumbs, don't you?- It does.
0:57:28 > 0:57:32- Not overly thick. It lightens it. - It's a jam sandwich!
0:57:32 > 0:57:35It's not a jam sandwich! LAUGHTER
0:57:35 > 0:57:37You had deep-fried potato. He had cheese on toast.
0:57:37 > 0:57:39This is not a jam sandwich.
0:57:39 > 0:57:43Don't worry. We'll have the last laugh. What time is it on tonight?
0:57:43 > 0:57:47- 6.35.- I saw him in rehearsal.
0:57:48 > 0:57:50Unbelievable.
0:57:51 > 0:57:56I'm going to boil milk with butter. A bit of sugar and lemon zest.
0:57:58 > 0:58:00If you can blitz those down...
0:58:00 > 0:58:03The lemon is cutting through the sweetness.
0:58:03 > 0:58:07This uses breadcrumbs as well as the base of the custard.
0:58:07 > 0:58:11It was popular in Victorian times. They thought it was good for kids.
0:58:11 > 0:58:16Presumably, with the eggs and the fruit and what have you.
0:58:16 > 0:58:20There are ones with cake and bread. Diplomat puddings.
0:58:20 > 0:58:24- What is diplomat pudding? - I think it is with cake and custard.
0:58:24 > 0:58:28- Set in custard. - With glace cherries, at college.
0:58:28 > 0:58:33Spread the cake with jam. Then you put it in the custard.
0:58:33 > 0:58:35It's like a Manchester tart.
0:58:35 > 0:58:38You're starting to see it on restaurant menus.
0:58:38 > 0:58:40The crumbs, you're going to do slightly different.
0:58:40 > 0:58:43The crumbs, we're just going to toast off.
0:58:43 > 0:58:45If you can bung those in the oven.
0:58:46 > 0:58:51Then some light-brown sugar to caramelise those a touch.
0:58:51 > 0:58:53This is the secret. It is actually quite sweet.
0:58:53 > 0:58:55We have the sugar on here. These get grilled?
0:58:55 > 0:58:59Just grilled lightly to toast them.
0:58:59 > 0:59:04So when they go into the milk, they're not going to clog up.
0:59:04 > 0:59:08You're warming that up. Remind us what you've got there.
0:59:08 > 0:59:12That's milk, butter, some lemon zest and sugar.
0:59:12 > 0:59:15You bring that up, the crumbs will go in there
0:59:15 > 0:59:22and after about half an hour, you're left with this gloopy concoction.
0:59:22 > 0:59:28- Eggs.- Three eggs. Split those. - Are you looking at me to do that?
0:59:28 > 0:59:34- You keep an eye on the crumbs.- What about the pub itself? Very busy.
0:59:34 > 0:59:40It's all right. The weeks are quiet, but it's all condensed.
0:59:40 > 0:59:44- Friday, Saturday, Sunday.- You're a big fan of the local produce.
0:59:44 > 0:59:48- Everything is built around that. - Particularly foraging?
0:59:48 > 0:59:51Foraging, a lot of foraging for the old berries.
0:59:51 > 0:59:55It seems weird to be using raspberries at this time of year,
0:59:55 > 0:59:59but the whole point of it was that, when they're in season, freeze them
0:59:59 > 1:00:02and we can use them throughout the winter.
1:00:02 > 1:00:06- In here, we've got butter, sugar... - Sugar and lemon.
1:00:06 > 1:00:08The idea is you toast the crumbs off.
1:00:08 > 1:00:11Yeah. Bring it over and we'll bung that in.
1:00:11 > 1:00:13These will actually turn brown very quickly.
1:00:13 > 1:00:17You have to keep your eye on them. You want to grill them, not bake them?
1:00:17 > 1:00:21You could bake them, but grilling is quicker.
1:00:21 > 1:00:24You want to get that more caramelise-y taste.
1:00:24 > 1:00:27I know you are a big fan of the classic puddings.
1:00:27 > 1:00:29Still put them on your restaurant menu?
1:00:29 > 1:00:32- Yeah, yeah.- They're quite difficult to sell.
1:00:32 > 1:00:34They sell better at lunchtimes.
1:00:34 > 1:00:37I think they are getting easier to sell.
1:00:37 > 1:00:39People are looking for comfort food now.
1:00:39 > 1:00:42I have a great one - Granny's assiette - spotted dick and custard,
1:00:42 > 1:00:46jam roly-poly, sticky-toffee pudding, chocolate fudge cake
1:00:46 > 1:00:49and Kentish pudding pie, all on one plate.
1:00:49 > 1:00:514,500 calories per portion.
1:00:51 > 1:00:55- It's delicious. We've toasted off our crumbs nicely.- That's all right.
1:00:55 > 1:01:01- They've almost caramelised. - Pour those in there.
1:01:01 > 1:01:06Let them absorb the milk and that will thicken.
1:01:06 > 1:01:11It won't be instantly thick. Lovely.
1:01:11 > 1:01:16After half an hour, you're left with this gloopy porridge-looking thing.
1:01:16 > 1:01:18In goes the egg yolks.
1:01:18 > 1:01:26When it's cool enough... It's important that you leave it to cool.
1:01:26 > 1:01:29That gets poured into the dish.
1:01:29 > 1:01:34- It looks Victorian. - Straight in the oven?
1:01:34 > 1:01:41That's goes to the oven for about 30 minutes. Just until it is set.
1:01:41 > 1:01:43I've got one here which is already set.
1:01:43 > 1:01:46This is where we start to get the layers.
1:01:46 > 1:01:49- Do you want me to make the meringue for this?- That would be great.
1:01:49 > 1:01:52A bit of jam and some of the frozen berries.
1:01:55 > 1:01:57You mentioned... What's that jam?
1:01:57 > 1:02:00Raspberry jam and some frozen berries.
1:02:00 > 1:02:03This is where you can mix and match.
1:02:03 > 1:02:07- If you've got those packs of frozen berries...- Use anything you like.
1:02:07 > 1:02:11Rhubarb would be particularly nice.
1:02:11 > 1:02:14You could dry it out because it could be a bit wet.
1:02:16 > 1:02:21We are going to warm that up, start pulling the liquid out of the raspberries.
1:02:21 > 1:02:26We get a lot of people on the website talking about meringue.
1:02:26 > 1:02:28There are three main types of making meringue.
1:02:28 > 1:02:31The cold meringue, which I'm doing. You add the sugar cold.
1:02:31 > 1:02:35There's the hot meringue. The same amount of sugar, warm it in the oven
1:02:35 > 1:02:37and then add it to the egg whites when it is warm.
1:02:37 > 1:02:41There is a boiled meringue, where you take the sugar in a pan with
1:02:41 > 1:02:44water and bring it to the boil and pour it on.
1:02:44 > 1:02:48It's called an Italian meringue. I was taught a fourth way.
1:02:48 > 1:02:50It's called a Swiss meringue.
1:02:50 > 1:02:53You put it over the bain-marie and whisk it.
1:02:53 > 1:02:57That's where the idea of meringue is supposed to come from - Switzerland.
1:02:57 > 1:03:01I think the town in Switzerland is now in Germany.
1:03:01 > 1:03:04- They moved the border. - You're full of meringue facts.
1:03:04 > 1:03:06A world of information.
1:03:06 > 1:03:10The secret is, I think, no oil or grease in the bowl.
1:03:10 > 1:03:13Fresh egg whites, some people say frozen egg whites.
1:03:13 > 1:03:15Some people use salt.
1:03:15 > 1:03:20I think you throw the egg whites in like this
1:03:20 > 1:03:23and it will make meringues quite quickly.
1:03:23 > 1:03:27OK. So, the fruit...
1:03:28 > 1:03:30Noisy, Aren't we?
1:03:31 > 1:03:38OK, so, gently spread a layer of the warm raspberries, or whatever
1:03:38 > 1:03:41fruit you are using, over the top.
1:03:43 > 1:03:46- Hot bowl?- Yes, it's hot.
1:03:46 > 1:03:48It has come straight out of the oven.
1:03:48 > 1:03:53I forgot about that. A bit of that. Not too much.
1:03:56 > 1:03:58Dollop it on.
1:03:58 > 1:04:01If you want to be cheffy about it, you can pipe it on.
1:04:01 > 1:04:05I'm sure if you did your desserts in miniature, you could do that.
1:04:05 > 1:04:10You see it in restaurants now, they glam it up a bit.
1:04:10 > 1:04:12It's a great pudding to just bring to the table.
1:04:12 > 1:04:15You can stick it in the middle of the table and just dive in.
1:04:15 > 1:04:18Then you bake this finally in the oven.
1:04:18 > 1:04:22Then stick it in the oven for about ten minutes, just to glaze it.
1:04:22 > 1:04:27This is at 350 degrees Fahrenheit.
1:04:27 > 1:04:33- That's about 160-170 degrees centigrade. Look at that.- Beautiful.
1:04:33 > 1:04:36- Look at that. - That's just satisfying.
1:04:36 > 1:04:39- It looks like a proper pudding. - It does look like a proper pud.
1:04:40 > 1:04:41Right.
1:04:43 > 1:04:49I would chuck it on the table like so. Or just grab a big old... Lord!
1:04:49 > 1:04:52There is some hefty meringue on there.
1:04:52 > 1:04:57OK. A little bit of the custard.
1:04:57 > 1:04:59I think it's missing one thing.
1:04:59 > 1:05:02What's it missing?
1:05:02 > 1:05:04Double cream.
1:05:04 > 1:05:05LAUGHTER
1:05:05 > 1:05:08That's OK as it is.
1:05:08 > 1:05:11It needs it.
1:05:11 > 1:05:13I was going to dress it up with icing sugar.
1:05:13 > 1:05:16That is my Monmouth pudding, or queen of puddings.
1:05:16 > 1:05:18Easy as that. Look at that. Delicious.
1:05:18 > 1:05:21Beautiful.
1:05:25 > 1:05:29If it was me, I'd just put more on. Anyway, right.
1:05:29 > 1:05:31Over here. Pudding!
1:05:31 > 1:05:34I don't know how you can go from pudding back onto savoury.
1:05:34 > 1:05:36I don't usually have sweets.
1:05:36 > 1:05:40You're from the North and you don't have pudding?!
1:05:40 > 1:05:43I'll have another starter.
1:05:45 > 1:05:48- A slice of cheese on toast.- Thanks, Tony.
1:05:48 > 1:05:51- Cheers.- But fresh berries, yeah.
1:05:51 > 1:05:54- It'll be hot. - It'll be hot and sweet.
1:05:54 > 1:05:56Custard swings it for me, though.
1:05:56 > 1:06:00But it is... Pass it down.
1:06:00 > 1:06:03It's one of these old-style desserts because it is quite sweet as well.
1:06:03 > 1:06:06Absolutely, yeah. It's not the sort of thing you can get upset about
1:06:06 > 1:06:09and worry about your weight on those puddings. Have something else.
1:06:09 > 1:06:11- Have your yoghurt, a starter. - That's enough.- Tony?
1:06:11 > 1:06:13I haven't even started it yet. I need all my energy.
1:06:13 > 1:06:17- Those classics will hopefully come back in fashion.- I think they are.
1:06:21 > 1:06:25Now, that's a sweet treat perfect for any Sunday lunch.
1:06:25 > 1:06:28When Aggi Sverrisson first joined us in the Saturday Kitchen studio,
1:06:28 > 1:06:31he admitted that he never cooks with butter,
1:06:31 > 1:06:34so how did that affect his chances against Jason Atherton
1:06:34 > 1:06:36in the omelette challenge? Take a look at this.
1:06:36 > 1:06:39Right, let's get down to business. All the chefs that come on the show
1:06:39 > 1:06:42battle it out against the clock to make a three-egg omelette.
1:06:42 > 1:06:45Usual rules apply. Aggi, you're not on the board
1:06:45 > 1:06:47so there's no point looking for you. But Jason,
1:06:47 > 1:06:50halfway there, 22.96 seconds.
1:06:50 > 1:06:51You always disqualify me.
1:06:51 > 1:06:54I want a decent omelette, guys. Let's put the clocks on the screen.
1:06:54 > 1:06:56- Be fair for once.- I will be fair.
1:06:56 > 1:06:58You can use a bit of oil. I'm letting you use a bit of that.
1:06:58 > 1:07:00Are you ready? Three, two, one, go.
1:07:16 > 1:07:18GONG CLASHES
1:07:22 > 1:07:24GONG CLASHES
1:07:24 > 1:07:26LAUGHTER
1:07:26 > 1:07:32Oh dear, oh dear. James, why do you make me do this? You see...
1:07:32 > 1:07:35Why do you make me jeopardise my professional reputation?
1:07:35 > 1:07:38You do that yourself, you don't need me.
1:07:39 > 1:07:40Yes, right.
1:07:40 > 1:07:42LAUGHTER
1:07:42 > 1:07:44Anyway, don't come to Pollen Street for omelettes.
1:07:46 > 1:07:48It's cooked.
1:07:58 > 1:08:00- Shell?- Shell!
1:08:00 > 1:08:03I thought it was seaweed, but that's a little bit stuck, then.
1:08:03 > 1:08:05- Accidents happen.- Right.
1:08:07 > 1:08:10I don't know whether I should have a spoon or a straw for this one.
1:08:10 > 1:08:13I'll have the little bit on the edge.
1:08:14 > 1:08:16Mmm. Jason, that's lovely. Right, next...
1:08:16 > 1:08:18LAUGHTER
1:08:18 > 1:08:22Jason, do think you beat your time?
1:08:22 > 1:08:25- No, never. Never in a million years. - Either way, you're not going on.
1:08:25 > 1:08:27You did it in 21.88. Aggi...
1:08:31 > 1:08:34- Never in a million years. - Have you been practising?
1:08:34 > 1:08:36- No.- He has, he told me this morning.
1:08:36 > 1:08:39Two omelettes you made yesterday. That's what you said. Two omelettes.
1:08:39 > 1:08:41You did it, unbelievably,
1:08:41 > 1:08:45in 16.56 seconds,
1:08:45 > 1:08:47which puts you third.
1:08:47 > 1:08:48Whoa!
1:08:48 > 1:08:50APPLAUSE
1:08:50 > 1:08:53- No chance.- You must be joking me!
1:08:53 > 1:08:58No way. Right, will Rhod get his idea of Food Heaven? Easy now.
1:09:03 > 1:09:07Sorry, boys. Omelettes like that are never going to get onto the board.
1:09:07 > 1:09:10Atul Kochhar is one of the finest Indian chefs in the world
1:09:10 > 1:09:13and he's made some memorable visits to the Saturday Kitchen studios,
1:09:13 > 1:09:16including the time he made this fantastic chicken dish.
1:09:16 > 1:09:18Originally, it used to be a curry,
1:09:18 > 1:09:21but what I've taken instead of taking it just as simple curry,
1:09:21 > 1:09:23I've taken it from north to south of India,
1:09:23 > 1:09:25so I've used the influences
1:09:25 > 1:09:27from both the countries
1:09:27 > 1:09:32and instead of just making a chicken supreme or chicken thighs,
1:09:32 > 1:09:34- I've made a roulade out of it.- OK.
1:09:34 > 1:09:36So I've got mince and two breasts here.
1:09:36 > 1:09:38I would go through all the ingredients at this stage
1:09:38 > 1:09:40or that'll take eight minutes.
1:09:40 > 1:09:41OK, I've got salt,
1:09:41 > 1:09:43chicken mince, pepper,
1:09:43 > 1:09:46and I've got ginger, of course.
1:09:46 > 1:09:47This is some of the diced ginger.
1:09:47 > 1:09:50Diced ginger, and a pinch of garam masala.
1:09:50 > 1:09:51- That goes in.- Yeah.
1:09:51 > 1:09:53And I've got some chilli,
1:09:53 > 1:09:55red chilli and spring onion,
1:09:55 > 1:09:58- which goes in the mince.- Right.
1:09:58 > 1:10:01That should do.
1:10:01 > 1:10:03It's almost like a little stuffing filling.
1:10:03 > 1:10:05It's a filling, yeah, absolutely.
1:10:05 > 1:10:06Then I'll make a roulade out of it
1:10:06 > 1:10:09and put it in chicken stock,
1:10:09 > 1:10:12and then we'll sear the stock
1:10:12 > 1:10:15and the ginger you're slicing for me,
1:10:15 > 1:10:18that will be for the chutney, which is from South India, from Kerala.
1:10:18 > 1:10:20They call it inji chutney.
1:10:20 > 1:10:22- Inji chutney?- Inji chutney.
1:10:22 > 1:10:24I need to batter this first.
1:10:24 > 1:10:27Where is it? Here is the mallet.
1:10:27 > 1:10:29What would this be traditionally served with?
1:10:29 > 1:10:32Vegetarian dishes or what?
1:10:32 > 1:10:34- What, the chutney? - Yeah.- The chutney would be...
1:10:34 > 1:10:35Just a chutney.
1:10:35 > 1:10:37It would be just a ginger chutney
1:10:37 > 1:10:39and it could be served with a snack
1:10:39 > 1:10:42- or even a meat course.- Right.
1:10:42 > 1:10:44But this one, I have made one chutney
1:10:44 > 1:10:47and another caramelised onion and ginger sauce.
1:10:47 > 1:10:49It seems to me, you take influences
1:10:49 > 1:10:50and when you go to your restaurants,
1:10:50 > 1:10:53you take influences from not just the north but the south.
1:10:53 > 1:10:56There's so many different influences to take from, aren't there?
1:10:56 > 1:10:57And different regions in India.
1:10:57 > 1:11:01That's right. There are so many regions, and that's the beauty of it,
1:11:01 > 1:11:05that you can actually make the fusion of India food itself,
1:11:05 > 1:11:07then living in UK, I'm quite spoilt
1:11:07 > 1:11:09for the products and ingredients,
1:11:09 > 1:11:11so I just use all of it,
1:11:11 > 1:11:14so my food really is
1:11:14 > 1:11:16kind of British-Indian fusion.
1:11:16 > 1:11:18But it is kind of, that fusion takes place in India,
1:11:18 > 1:11:20you've got all the different spices, not just from India
1:11:20 > 1:11:22but from all over the world as well.
1:11:22 > 1:11:25James, the fusion has always taken place in India for a very long time,
1:11:25 > 1:11:27historically, because India has
1:11:27 > 1:11:30always used flavours which have been
1:11:30 > 1:11:33- thrown through the different invasions and trade.- Yeah.
1:11:33 > 1:11:36So we have had Moghul and Turks,
1:11:36 > 1:11:39- English, Portuguese, Dutch.- Yeah.
1:11:39 > 1:11:41So different people have come through
1:11:41 > 1:11:44- and they have brought in so many things.- So what are we doing here?
1:11:44 > 1:11:48Here, I've just made a kind of sausage, so to speak.
1:11:48 > 1:11:52- Yeah.- And you can tie it so that it doesn't come out.
1:11:52 > 1:11:53Do you cook with tea?
1:11:53 > 1:11:56- Sorry?- Do you ever cook with tea?
1:11:56 > 1:11:58Have I ever cooked with tea? Yes, I have.
1:11:58 > 1:12:00There are Indian recipes with tea?
1:12:00 > 1:12:02Cos there's a lot of tea in India, isn't there?
1:12:02 > 1:12:06And I've only ever heard of, you know, a Yorkshire tea cake.
1:12:06 > 1:12:08Tea smoking. You can smoke with tea.
1:12:08 > 1:12:10- Actually...- Which is good.
1:12:10 > 1:12:13It's not Indian, but something slightly far away from India,
1:12:13 > 1:12:16not very far away but just by the borders of India,
1:12:16 > 1:12:20- from Burma, they use fermented tea leaves...- Yeah.
1:12:20 > 1:12:22..which are fermented for a good eight, nine months,
1:12:22 > 1:12:25and then it's made into a salad with fresh tomatoes and cucumber
1:12:25 > 1:12:28so, yes, tea is actually used in food quite a lot.
1:12:28 > 1:12:31- And does that taste good? - These two go for poaching,
1:12:31 > 1:12:34- and I'll have... - Doesn't sound nice.- ..the ginger.
1:12:34 > 1:12:35- Sliced ginger.- Yep.
1:12:35 > 1:12:37Sliced ginger I've got.
1:12:37 > 1:12:41- I also need the onion to be chopped. - Chopped onion is done, Chef.
1:12:41 > 1:12:43- Wow, you are quicker.- There you go.
1:12:43 > 1:12:45Quicker than I was in rehearsal, anyway.
1:12:45 > 1:12:46Next, tomatoes I'm chopping.
1:12:46 > 1:12:49Tomatoes you're chopping. I need a little more oil here.
1:12:49 > 1:12:51There's a sink in the back there
1:12:51 > 1:12:52if you need to wash your hands.
1:12:52 > 1:12:54I will wash my hands immediately. I'm sorry.
1:12:54 > 1:12:58So the chicken's gone straight in. That's just chicken stock in there.
1:12:58 > 1:13:00That's the chicken stock, so it will poach
1:13:00 > 1:13:04for about 30-odd minutes, it will take.
1:13:04 > 1:13:07And for my chutney, I have
1:13:07 > 1:13:09- some cumin and sesame seeds.- Yeah.
1:13:09 > 1:13:12The oil should be hot. As it crackles,
1:13:12 > 1:13:13just add the cumin seeds
1:13:13 > 1:13:16and mustard seeds... Sorry, sesame seeds, beg your pardon.
1:13:16 > 1:13:19And all the sliced ginger goes in.
1:13:20 > 1:13:23Also, a little bit of red chilli powder.
1:13:23 > 1:13:25- Oops! Sorry.- Most of it on the oven.
1:13:25 > 1:13:27Sorry. No, it's not!
1:13:27 > 1:13:29You don't need that much.
1:13:30 > 1:13:33- Right, for...- So that's the ginger chutney.- For the caramelised...
1:13:33 > 1:13:35That's for the ginger chutney,
1:13:35 > 1:13:38and for the caramelised onion and ginger,
1:13:38 > 1:13:40cumin and ginger goes in.
1:13:43 > 1:13:45And as it crackles...
1:13:46 > 1:13:49- Add all the onion.- If you served this, instead of the chicken,
1:13:49 > 1:13:51this would be good with game, this.
1:13:51 > 1:13:53This will be amazing with game.
1:13:53 > 1:13:56I would use it with pigeon, pheasant.
1:13:56 > 1:13:58- Got pepper.- Right.
1:13:58 > 1:14:01A lot of onions in Indian cooking,
1:14:01 > 1:14:04that's one thing that I did notice, when you go to India.
1:14:04 > 1:14:06I think onion has become base for cooking.
1:14:06 > 1:14:11So what I do, James, normally I would put a piece of paper on top.
1:14:11 > 1:14:13Can you cut it into a disc for me, Chef?
1:14:13 > 1:14:14- Yeah.- Here is the scissors.
1:14:16 > 1:14:18- Ah, there you go.- Done.
1:14:18 > 1:14:21Next!
1:14:21 > 1:14:23OK, you have this one meanwhile here.
1:14:23 > 1:14:25So you cook that ginger for how long?
1:14:25 > 1:14:29- This cooks for 45 minutes. - Right.- On top of the stove.
1:14:29 > 1:14:32- And we end up with that. - And you end up with that, yes.
1:14:32 > 1:14:35You want to take the chilli out, and then we're just going to blend that?
1:14:35 > 1:14:38- Sorry?- We just take the chilli out and blend it?- That's right, Chef.
1:14:38 > 1:14:40So I'll add the spices here,
1:14:40 > 1:14:42turmeric, red chilli,
1:14:42 > 1:14:45and coriander, that goes in,
1:14:45 > 1:14:47- and I'll borrow your knife for a minute.- Yeah.
1:14:47 > 1:14:50Now, what about the spices you buy?
1:14:50 > 1:14:53You know the pots of little spices? They always have a shelf life
1:14:53 > 1:14:55and always, people seem to have them on their shelves
1:14:55 > 1:14:59when the label discolours cos it's been there since 1972.
1:14:59 > 1:15:02- '64, maybe.- Well, they wonder what the flavour is.
1:15:02 > 1:15:05Any advice with those spices when you open them? Shelf life?
1:15:05 > 1:15:07I would comment, James, not to keep spices more than...
1:15:07 > 1:15:10- powdered spice especially, for more than three months.- Right.
1:15:10 > 1:15:13I'll swap this. This will, again, cook and caramelise
1:15:13 > 1:15:16for a good 20-odd minutes.
1:15:16 > 1:15:18- Until it looks like that. - Right, in here, palm sugar.
1:15:18 > 1:15:21Palm sugar and tamarind.
1:15:21 > 1:15:23You mentioned three months. There'll be a lot of people
1:15:23 > 1:15:26going around their cupboards, turfing out spices.
1:15:26 > 1:15:28- Me included.- Yeah, exactly!
1:15:28 > 1:15:31The whole spices you should not keep more than a year, in my opinion.
1:15:35 > 1:15:38- We're going to blend that. - Yes, Chef. Thank you.
1:15:38 > 1:15:41And that's got the palm sugar and tamarind in, yeah?
1:15:43 > 1:15:45There's that one.
1:15:45 > 1:15:47We need this blender to do the other one.
1:15:47 > 1:15:49Right, I've got that.
1:15:49 > 1:15:51That's done, you've got a bowl here.
1:15:51 > 1:15:54That's that one. You don't need to put any salt and pepper in there?
1:15:54 > 1:15:56You can taste it. I think it's all right.
1:15:56 > 1:15:58Right, I'll do that in a sec.
1:15:58 > 1:16:01So that's the chutney for that one.
1:16:01 > 1:16:03That's nearly all ginger, is it?
1:16:03 > 1:16:07- More or less, yeah.- The Victorians had a lot of ginger, didn't they?
1:16:07 > 1:16:10- They used to have ginger pots. - Ginger pots?
1:16:10 > 1:16:12Ginger pots on the mantelpieces.
1:16:12 > 1:16:16So was there a lot of ginger in Victorian cooking?
1:16:16 > 1:16:19- You don't know, do you?- That's when they started making ginger beer.
1:16:19 > 1:16:21That's a question to ask for your new show.
1:16:21 > 1:16:24So where did Victorians get their ginger from?
1:16:24 > 1:16:26- I don't know.- We've got the answer.
1:16:26 > 1:16:28You've got the answer?
1:16:28 > 1:16:30What am I doing with this? Am I blending that one?
1:16:30 > 1:16:32Blending this one as well, Chef. Thank you.
1:16:32 > 1:16:35This gets blended with what?
1:16:35 > 1:16:38- Just with a little bit of chicken stock here.- Right.
1:16:38 > 1:16:40Don't you finish this off with some spices, this one?
1:16:40 > 1:16:42I had added powdered spices in that,
1:16:42 > 1:16:46which was red chilli, turmeric and coriander.
1:16:46 > 1:16:49But what's that? What's that stuff there?
1:16:49 > 1:16:53That's asafoetida. That's also called hing in Hindi.
1:16:53 > 1:16:55- So once the chicken is...- Hing?
1:16:55 > 1:16:58- Hing is a Hindi word.- Devil's dung, I've heard it called on my travels.
1:16:58 > 1:17:01- Devil's dung!- I have!- Really?- Yeah.
1:17:01 > 1:17:03Well, you know, a lot of Indians
1:17:03 > 1:17:05actually don't eat ginger and garlic,
1:17:05 > 1:17:06would you believe it?
1:17:06 > 1:17:09So for them, that's very important.
1:17:09 > 1:17:11- It's nutritionally important. - I believe it in your house,
1:17:11 > 1:17:15- there ain't much left.- Yeah, because I used it all. That's true.
1:17:15 > 1:17:19- So you just colour the chicken from all the sides.- Right.
1:17:22 > 1:17:24So that's this one.
1:17:24 > 1:17:27So these are the two chutneys that we've ended up with.
1:17:27 > 1:17:28That's it, it's all done.
1:17:28 > 1:17:31As soon as I'm done with this, I have to season this chutney
1:17:31 > 1:17:35with the red chilli, mustard seed and curry leaves.
1:17:35 > 1:17:37- Oh, right, that's this one.- Yeah.
1:17:37 > 1:17:39So that's that one, and this one.
1:17:39 > 1:17:41I confused it a lot, didn't I?
1:17:41 > 1:17:44- Confusing me, but yeah. - I'm sorry, Chef.
1:17:44 > 1:17:46But I suppose you could make those,
1:17:46 > 1:17:49- and then literally, just put them in the fridge...- Absolutely.
1:17:49 > 1:17:52- ..when you want them poached and when you need them.- Absolutely.
1:17:52 > 1:17:54- Chutney is an Indian word, isn't it?- It is indeed.
1:17:54 > 1:17:56What would it be in English? Jam?
1:17:56 > 1:17:58Uh, chutney.
1:17:58 > 1:18:00LAUGHTER
1:18:00 > 1:18:03- I know, but what is... - That's what it is from Yorkshire!
1:18:03 > 1:18:06- Chutney!- But what would you call it? What is it? A paste? A jam?
1:18:07 > 1:18:11I wasn't expecting that from you. Bit of comedy.
1:18:11 > 1:18:13I'll make it on the show!
1:18:13 > 1:18:15And that goes on strike. Sorry, Chef.
1:18:15 > 1:18:17What are you doing there?
1:18:17 > 1:18:19- I'm sorry. Just tempering.- Tempering?
1:18:21 > 1:18:22All the spices are mixed in,
1:18:22 > 1:18:25so mustard seed, curry leaf and red chilli. Done.
1:18:25 > 1:18:27- Shall we get it on the plate? - Here we are. Absolutely, Chef.
1:18:27 > 1:18:29Something For The Weekend will be on in a minute.
1:18:29 > 1:18:32- I'll try my best before then.- Right.
1:18:32 > 1:18:35Just three cylinders.
1:18:35 > 1:18:36Right, got that.
1:18:38 > 1:18:41- It smells incredible.- I can smell it, yeah, it's drifting over.
1:18:41 > 1:18:44- And that bit of chutney. - So it's chutney, yeah?- Ssh!
1:18:44 > 1:18:47- Another bit of chutney. - Another bit of chutney.
1:18:47 > 1:18:49Is that it? That's all you're using
1:18:49 > 1:18:51after all that ginger I've chopped?
1:18:51 > 1:18:54Well, we can use it for tomorrow, Chef. There we go.
1:18:54 > 1:18:55And then...
1:18:57 > 1:18:58So tell us what it's called again?
1:18:58 > 1:19:01It's called murg adraki,
1:19:01 > 1:19:03or ginger chicken curry.
1:19:03 > 1:19:04That's what it's called.
1:19:09 > 1:19:12It looks delicious, and I know that it tastes delicious.
1:19:12 > 1:19:16- It smells amazing.- And it is well worth the effort. Trust me.
1:19:16 > 1:19:19So, which ones are the devil's dung?
1:19:19 > 1:19:22- The devil's dung... - Has gone in there.- That one.
1:19:22 > 1:19:23- In that one.- Yeah.
1:19:23 > 1:19:24Why is it called that?
1:19:24 > 1:19:28I don't know, it's just a nickname for it.
1:19:28 > 1:19:30What do you reckon? Worth it?
1:19:30 > 1:19:32- That's nice.- It is really good.
1:19:32 > 1:19:34- That's good.- I think that palm sugar...- It just works.
1:19:34 > 1:19:37It can be quite hot, ginger, when you cook that amount,
1:19:37 > 1:19:40- but the palm sugar just cools it down again.- That's true.
1:19:40 > 1:19:43- Yeah. That's good.- Yeah? It's worth the effort?- You like it?- I do.
1:19:48 > 1:19:50That dish was truly fantastic.
1:19:50 > 1:19:53Spice Girl Emma Bunton faced a feast of seafood
1:19:53 > 1:19:55when it came to her Food Heaven or Food Hell,
1:19:55 > 1:19:58but had she been nice enough to the studio chefs,
1:19:58 > 1:20:00Ken Hom and Bryn Williams, to get what she wanted?
1:20:00 > 1:20:02Everybody here has made their minds up.
1:20:02 > 1:20:05Food Heaven would be lobster, which everybody likes, as ravioli.
1:20:05 > 1:20:06Food Hell would be monkfish.
1:20:06 > 1:20:08Two great dishes lined up for you.
1:20:08 > 1:20:11- What do you think they've chosen? - I don't know.
1:20:11 > 1:20:15We've got on well today, I think. I'm hoping...
1:20:15 > 1:20:17Two people, first of all, chose Food Hell.
1:20:17 > 1:20:21Luckily, everybody else didn't, so you got Food Heaven 5-2,
1:20:21 > 1:20:24- so we lose that out of the way.- Yay! - So we've got our lobster.
1:20:24 > 1:20:28I'm going to crack straight on and get our sauce for this.
1:20:28 > 1:20:31You want to get the prawns on, to make the filling for this ravioli.
1:20:31 > 1:20:34- And I want to do pasta. - I've got my lobster.
1:20:34 > 1:20:36I'm going to make a sauce, a little sauce out of this.
1:20:36 > 1:20:38Really simple little sauce.
1:20:38 > 1:20:42So we start off with the lobster itself, which you basically
1:20:42 > 1:20:48- just chop up, and the whole lot gets thrown in the pan.- Really?
1:20:48 > 1:20:52- The whole thing? Oh!- What? - I don't know, just...
1:20:52 > 1:20:54What's wrong with that?!
1:20:54 > 1:20:57So the idea is, you throw the whole lot in.
1:20:57 > 1:21:00- This is a sauce made out of the shell.- OK.
1:21:00 > 1:21:05- Oh, wow!- Yeah, so you don't lose any of the flavour, so onions, garlic...
1:21:05 > 1:21:10Sorry, onions, shallots, little bit of tomato puree goes in.
1:21:10 > 1:21:15Paprika - touch of that for a little bit of spice,
1:21:15 > 1:21:19and then we've got in here some brandy.
1:21:19 > 1:21:26- Flame it.- Oh! Whoa! What are you trying to do to me?- It's all right.
1:21:26 > 1:21:31- There you go. And a little bit of stock.- Yum.
1:21:31 > 1:21:35And then all we do is remove the meat from these claws
1:21:35 > 1:21:39cos this is a sauce purely out of all the shells. There you go.
1:21:39 > 1:21:43- Right, so the boys are making the ravioli here.- Yes, we are.
1:21:43 > 1:21:45- Doing well.- There you go.
1:21:45 > 1:21:48I'm just impressed how quickly everything's done
1:21:48 > 1:21:49cos my other half...
1:21:49 > 1:21:52I love you to bits, but he takes hours!
1:21:52 > 1:21:55Don't say he's slow - that's not good for his ego!
1:21:55 > 1:21:58- He does take hours to cook! - But there is three of us.
1:21:58 > 1:22:02But, literally, all you do is just remove the meat from the shells.
1:22:02 > 1:22:06You see? It's not coming out, this one. Right, how are we doing, Ken?
1:22:06 > 1:22:09- Yes, we're doing...- When was the last time you made ravioli?
1:22:09 > 1:22:13- About 30 years ago.- 30 years ago?! And you were saying...
1:22:13 > 1:22:17- Before you were born!- Yeah, well... Not quite, I don't think!
1:22:17 > 1:22:19You were saying, as Floyd was on, you actually did
1:22:19 > 1:22:22the programme at about the same time, your first programme.
1:22:22 > 1:22:26I know, it's scary, isn't it? I mean, that was almost 30 years ago, too.
1:22:27 > 1:22:31There we go. Throw the whole lot in, see? All the lot.
1:22:31 > 1:22:35Then we've got our lobster meat here, which we can just break up,
1:22:35 > 1:22:40cos we've got the prawns mixture there to make our ravioli and we use
1:22:40 > 1:22:44the prawns blended with a touch of double cream, salt and pepper
1:22:44 > 1:22:49and then all we do with this meat is we'll just slice this
1:22:49 > 1:22:51and I'll give them a little piece
1:22:51 > 1:22:52on each one of the raviolis,
1:22:52 > 1:22:56so you've got a little piece of lobster meat to place on the top.
1:22:56 > 1:23:01- OK, thank you.- And this lobster we'll keep for the centre.
1:23:01 > 1:23:04So all the shells just go straight in, the whole lot in there.
1:23:04 > 1:23:06Take that meat out - we'll need that.
1:23:06 > 1:23:11And then what we do is take the blender and blend the whole thing.
1:23:11 > 1:23:16- Oh, you don't! Really?!- What? Yeah.
1:23:16 > 1:23:20- The whole thing goes in and you blend it all?- The whole lot.- Wow.
1:23:20 > 1:23:23Everything, all in. Right, lid on.
1:23:23 > 1:23:25Make sure you use a glass blender for this.
1:23:29 > 1:23:32Then you blend the whole lot, including the shells.
1:23:32 > 1:23:35There's so much flavour in lobster shells and crab shells.
1:23:35 > 1:23:36Use the whole lot.
1:23:39 > 1:23:42I've got a horrible feeling that's going to explode!
1:23:42 > 1:23:44Then we've got our baby carrots here,
1:23:44 > 1:23:46which I'm going to blanch. No need to peel these.
1:23:46 > 1:23:48I don't know why people peel baby carrots,
1:23:48 > 1:23:50but they go in there as well.
1:23:50 > 1:23:54And then I'm going to serve that with samphire as well,
1:23:54 > 1:23:57with a touch of samphire. So you literally blend it, like that.
1:23:57 > 1:24:01So are you not going to get any bits of shell in your teeth?
1:24:01 > 1:24:05No, hopefully not. We're going to pass that through a sieve, so...
1:24:05 > 1:24:07- OK, all right. - A touch of double cream.
1:24:09 > 1:24:10In there.
1:24:11 > 1:24:16- This makes our sauce. - Oh, it looks delicious!
1:24:16 > 1:24:18How are we doing, Ken, over there? Ravioli cooking away nicely?
1:24:18 > 1:24:23- Oh, brilliant! Wontons! Is it wontons?- So, samphire.
1:24:23 > 1:24:25This is samphire. Use the fresh stuff.
1:24:25 > 1:24:27Try and get, not the pickled stuff, I wouldn't go for,
1:24:27 > 1:24:30but the fresh stuff tastes a lot nicer.
1:24:30 > 1:24:32Little samphire - sea asparagus, it's called.
1:24:32 > 1:24:35- It's got a little salty sort of flavour too.- Yes, I like it.
1:24:35 > 1:24:39Melt the butter and all we do with that is then take this samphire.
1:24:40 > 1:24:45Blanch it with the carrots. And it really doesn't take very long.
1:24:45 > 1:24:48You must use samphire in your restaurant?
1:24:48 > 1:24:50Yeah, quite a lot, with the dish we served for the Queen.
1:24:50 > 1:24:54It had samphire on it, yeah. It's a good one.
1:24:54 > 1:24:56So we've got the carrots, only little baby ones.
1:24:56 > 1:24:58These all go in, yeah.
1:24:58 > 1:24:59Ravioli in.
1:25:01 > 1:25:06Salt. Then we take this sauce... It's not quite finished yet, Emma.
1:25:06 > 1:25:08- OK.- Then what we need is some butter.
1:25:10 > 1:25:14Can you do me some little petals of cherry tomatoes, please, guys?
1:25:14 > 1:25:16- Yes, no problem.- Thank you. So we throw the butter in...
1:25:17 > 1:25:18Salt and pepper.
1:25:21 > 1:25:22Black pepper and salt.
1:25:27 > 1:25:31That's your carrots and your... So you've got the nice samphire.
1:25:31 > 1:25:36Keep the colour on there. And then we've got to pop the lobster in.
1:25:36 > 1:25:39- Did you go for Heaven?- I don't get a vote, that's the thing.- Oh!
1:25:39 > 1:25:41Don't you? Would you have gone for Heaven?
1:25:41 > 1:25:43It was Ken didn't. Ken went for Hell,
1:25:43 > 1:25:46cos I know he's not a big lobster fan.
1:25:46 > 1:25:49- That's not the finished dish, by the way.- OK, yeah.
1:25:49 > 1:25:50Then all we do with this now...
1:25:53 > 1:25:55..is to then pass this through a sieve, because this dish...
1:25:55 > 1:25:59Well, not this one exactly, has got fond memories for you, hasn't it?
1:25:59 > 1:26:02Yes, it has. Ravioli!
1:26:02 > 1:26:06My other half, Jade, he cooked ravioli for me on the night
1:26:06 > 1:26:10we got engaged, on my birthday. So, yeah, it was very special.
1:26:10 > 1:26:13- He did really well!- I know - he told me it was out of a tin!
1:26:13 > 1:26:16- He did really well!- He didn't! He made the pasta and everything.
1:26:16 > 1:26:18- I was so impressed. - That's what he said to you!
1:26:18 > 1:26:21- He went round to Bryn's restaurant, got it off him.- Yeah, probably.
1:26:21 > 1:26:25There you go. All right, so that little sauce there, that's finished.
1:26:25 > 1:26:28Pasta - we can just season that up.
1:26:28 > 1:26:31- Oh!- That tastes really nice, actually.- Delish!
1:26:31 > 1:26:34A touch more black pepper, and a bit more salt,
1:26:34 > 1:26:36and then we can start to assemble this up.
1:26:36 > 1:26:39So you've got the ravioli, which the boys have cooked,
1:26:39 > 1:26:43- which Bryn can explain what you've got in there.- We've got, em...
1:26:43 > 1:26:46prawns blended up, a little piece of lobster tail that James cooked
1:26:46 > 1:26:50- and a basil leaf and then...- And it's good because I made the pasta.
1:26:50 > 1:26:53- Well done!- We sealed it with an egg yolk to make sure the two pasta
1:26:53 > 1:26:56- leaves stick together.- It's amazing. I couldn't even...
1:26:56 > 1:26:58I wouldn't know where to start!
1:26:58 > 1:27:02And here we've just got some picked basil, some chervil,
1:27:02 > 1:27:05and petals of tomato for decoration.
1:27:05 > 1:27:07And then you've got the sauce,
1:27:07 > 1:27:11which is just literally purely the flavours...
1:27:12 > 1:27:15..and the shells...
1:27:15 > 1:27:16of the lobster.
1:27:17 > 1:27:20And then all we do with that is start placing a few
1:27:20 > 1:27:25bits of these dotted around, These are the little baby carrots.
1:27:25 > 1:27:28Is that Hell? That's Heaven three times over for you, isn't it?
1:27:28 > 1:27:33- Amazing!- Lobster, prawns and pasta. - And cooked by you three! Uh, hello?!
1:27:34 > 1:27:36It's just about 90 quid now, isn't it?
1:27:36 > 1:27:39Bit of that, a few of these petals over the top,
1:27:39 > 1:27:45- and a few bits of chervil over... - I'd pick this every time.
1:27:46 > 1:27:50- Every time.- There you go. Just put another spoonful of that on.
1:27:50 > 1:27:52Spoon - there you go. A little bit more over the top.
1:27:52 > 1:27:55- That looks good, doesn't it? - It's lovely.- And there you have it.
1:27:55 > 1:27:59Lobster ravioli. That was genuinely done... I can't believe we did it.
1:27:59 > 1:28:01We did it in six-and-a-half minutes, so...
1:28:01 > 1:28:03Do you want to bring the glasses over?
1:28:03 > 1:28:06- And in rehearsal, it took about 16 minutes.- Can I dig in?
1:28:06 > 1:28:08How come your dish gets the best wine?
1:28:09 > 1:28:12If you haven't guessed that by now, after five years, Ken...
1:28:13 > 1:28:17- It's not fair!- So what do you reckon to that, then?- It's just heaven.
1:28:17 > 1:28:18It is heaven!
1:28:23 > 1:28:25Don't be afraid of the shells - they make a great sauce!
1:28:25 > 1:28:27So that's it for this week's Best Bites,
1:28:27 > 1:28:30but never fear, all the recipes from today's show
1:28:30 > 1:28:34are just a click away on our website - bbc.co.uk/recipes.
1:28:34 > 1:28:38There are loads of great dishes from our archives and I'll be back
1:28:38 > 1:28:41here on BBC Two next Sunday at ten o'clock with more world-class
1:28:41 > 1:28:45chefs and amazing cooking from the Saturday Kitchen back catalogue.
1:28:45 > 1:28:46Have a great weekend.
1:28:46 > 1:28:47Subtitles by Red Bee Media Ltd