:00:19. > :00:26.morning. We have our woks steaming hot, of course. Because it is
:00:27. > :00:35.Chinese New Year. This is Saturday Kitchen Live! Welcome to the show!
:00:36. > :00:40.Now it wouldn't be Chinese New year for us without these two brilliant
:00:41. > :00:43.chefs! First the woman who brings a modern outlook to traditional Asian
:00:44. > :00:46.food, it's Ching-He Huang! Next to her is the man who invented Chinese
:00:47. > :00:52.cooking, well as far we're concerned here on the BBC anyway! It's Ken Hom
:00:53. > :01:01.of course. Good morning and happy new year to you both. Happy New
:01:02. > :01:08.Year. Yes! So, what are you cooking today?
:01:09. > :01:10.I am cooking abundant steamed sea bass and seasonal clams with
:01:11. > :01:13.sizzling oil, served with steam baby pak-choi and pickled goji berry,
:01:14. > :01:20.swede and cucumber in honour of Ken. Abundant? Yes, fish means abundance.
:01:21. > :01:25.Ken, follow that? I am doing a crispy fried pigeons. It is seasoned
:01:26. > :01:29.with salt and pepper and lemon and stir fried greens.
:01:30. > :01:36.Is this a distant relation to crispy duck? It is better.
:01:37. > :01:40.So two different celebratory dishes to look forward to. And we've got
:01:41. > :01:43.our line-up of top foodie films from the BBC archive too. Today there are
:01:44. > :01:46.helpings from Rick Stein, Celebrity Masterchef and we enjoy more from
:01:47. > :01:49.Ken and Ching's journey around China. Now, our special guest is
:01:50. > :01:53.currently causing mayhem in 17th century France in her role as the
:01:54. > :01:56.scheming evil spy, Milady De Winter, in the swashbuckling Sunday night
:01:57. > :01:57.BBC drama, The Musketeers. Welcome to Saturday Kitchen, Maimie McCoy So
:01:58. > :02:13.do you cook much at home? -- good to see you on the show. An
:02:14. > :02:19.amazing location. I think have have been to one of these places. Is it
:02:20. > :02:23.the Czech Republic? Yes, it is. Fascinating place, and great
:02:24. > :02:33.buildings? Yes, that is what make it is so authentic. We are in amazing
:02:34. > :02:40.castles, with this great crew. A mega budget, now you are in
:02:41. > :02:43.Clapham! Now, of course, at the end of today's programme I'll cook
:02:44. > :02:46.either food heaven or food hell for Maymie. It'll either be something
:02:47. > :02:50.based on your favourite ingredient - food heaven, or your nightmare
:02:51. > :02:54.ingredient - food hell. It's up to our chefs and a few of our viewers
:02:55. > :02:58.to decide which one you get. So, what ingredient would your idea of
:02:59. > :03:05.food heaven be? I love caramel. Sprinkled with salt, happily.
:03:06. > :03:11.What about the dreaded food hell? Old fashioned suet, stodgy puddings,
:03:12. > :03:16.with currants and things. That is horrid.
:03:17. > :03:19.So it's either caramel or a stodgy pud for Maymie. For food heaven I'm
:03:20. > :03:23.going to do something a little different, a caramel filled coffee
:03:24. > :03:26.and pineapple cake. First, I'll fill a coffee flavoured genoise sponge
:03:27. > :03:30.along with a homemade caramel cream and slices of pineapple. It's served
:03:31. > :03:34.with a ball of vanilla ice cream and a caramel sauce. Or Maimie could be
:03:35. > :03:37.having her food hell and for this I've got a true classic dessert in
:03:38. > :03:40.mind, a huge steamed treacle pudding. I'll make a classic pudding
:03:41. > :03:44.batter with added golden syrup and treacle then slowly steam it. It's
:03:45. > :03:47.served piping hot with loads of vanilla custard on the top. Well
:03:48. > :03:57.you'll have to wait until the end of the show to find out which one she
:03:58. > :04:03.gets. The camera crew ate that one in about two seconds.
:04:04. > :04:08.If you'd like the chance to ask a question to any of our chefs today
:04:09. > :04:12.then call: A few of you will be able to put a question to us, live, a
:04:13. > :04:16.little later on. And if I do get to speak to you I'll also be asking if
:04:17. > :04:20.you want Maymie to face either food heaven or food hell. Hungry?
:04:21. > :04:26.Starving. I have not had breakfast. You are is have sea bass for
:04:27. > :04:30.breakfast now! Right, lets start the celebrations and waiting at the hobs
:04:31. > :04:37.is the wonderful, Ching-He Huang! So what are you making? Thank you. So I
:04:38. > :04:39.am kicking off the Chinese New Year with abundant steamed sea bass and
:04:40. > :04:41.seasonal clams with sizzling oil, served with steam baby pak-choi and
:04:42. > :04:49.pickled goji berry, swede and cucumber. Sea because bass the --
:04:50. > :04:53.sea bass because the fish symbolises abundance.
:04:54. > :05:03.I am speaking in Chinese now. You could be saying anything! What
:05:04. > :05:09.does it mean? It means to have fish. And fish is the means for abundance.
:05:10. > :05:18.So we wish you happiness for health, love, success and fish! OK. So what
:05:19. > :05:23.do we do with this here? I will prepare the fish. You prepare the
:05:24. > :05:25.pak-choi. I will get on with the ginger.
:05:26. > :05:33.We are also getting the clams in? Yes, a nice knob of ginger. And I
:05:34. > :05:39.will peel that. Clams are really symbolic at Chinese
:05:40. > :05:44.New Year it is all about having symbolic foods at this time of the
:05:45. > :05:48.year. Clams look like golden bullions, so everything is to do
:05:49. > :05:54.with money, basically, first and foremost! Not about health! Tell me
:05:55. > :06:01.about this year, it is the Year of the Horse? Is it lucky? Yes, the
:06:02. > :06:05.horse is an intelligent, charming and noble animal. It is very
:06:06. > :06:10.hard-working. It is the year of the wood horse. The green horse. And
:06:11. > :06:15.green is a lucky colour. . Because it is a yang horse, a yang
:06:16. > :06:22.horse mean it is is fiery. So red and green are the luckiest colours
:06:23. > :06:28.this year for Chinese New Year. Now I checked it out, apparently I'm
:06:29. > :06:37.in the Year of the Rat? OK, rats are homely. Rats are intelligent. Does
:06:38. > :06:43.that sound like you? Sorry! Excuse me, who forgot her recipe this
:06:44. > :06:51.morning? Who forgot what they were doing? ! So, the clams, salt and
:06:52. > :06:56.pepper went in there. And a light Chinese lager or a little bit of dry
:06:57. > :07:03.sherry. We pop that on to steam. So this is simple and gentle. It is a
:07:04. > :07:08.nod it Ken and Cantonese cuisine. It is all about the celebration of the
:07:09. > :07:14.original flavours and ingredients. So very healthy.
:07:15. > :07:20.So is that all am, intelligent and I like my house? Yes, you like your
:07:21. > :07:25.house, you are intelligent, you love cooking, that is all that matters,
:07:26. > :07:32.really, isn't it? ! So a bit of salt on the board and some ground white
:07:33. > :07:38.pepper for the fish. Now, the fish is always whole? Yes,
:07:39. > :07:44.always whole. It symbolises unity and completeness. Usually any animal
:07:45. > :07:50.served during Chinese New Year is served whole. So a whole roast
:07:51. > :07:54.suckling pig. Chicken, pigeon it is all served whole with the head. And
:07:55. > :07:59.the head is the best part of the fish. Gorgeous fish like this, which
:08:00. > :08:03.is shiny and beautiful and the eyes are popping and glistening, it is
:08:04. > :08:13.the best bit, right here in the head. The the cheek, the eyes and
:08:14. > :08:16.the lips. The elder. The most respected chef here.
:08:17. > :08:25.Absolutely. So the young one gets the back end?
:08:26. > :08:38.Yes, so you... I don't get the back end! I'm not the youngest! Sorry,
:08:39. > :08:46.Maimie. I think she is the youngest. So, how much do you weigh, love? Oh!
:08:47. > :08:51.How much money do you make? ! That is more like it! So a little more
:08:52. > :08:55.Chinese lager on the fish. You could use the rice wine.
:08:56. > :08:59.The Chinese lager is good. You can drink that, chef. Get happy.
:09:00. > :09:03.Thank you very much. While that is steaming away in there
:09:04. > :09:08.for eight to ten minutes you can relax, have your glass of wine or
:09:09. > :09:14.lager. Or if somebody else is chopping up
:09:15. > :09:18.all of the stuff for you, yes! We are blanching the Swede.
:09:19. > :09:24.That is done. I don't think we have had these on the show before? These
:09:25. > :09:29.are goji berries. They are a fruit. These are a fruit? Yes. You have to
:09:30. > :09:33.soak them in hot water to soften them.
:09:34. > :09:37.So you can put a bit of hot water in there. We have the Swede here. We
:09:38. > :09:43.can make this in advance. I thought, you know, in Chinese
:09:44. > :09:50.cuisine we love to quick pickle. Like a bath pickle. We call it
:09:51. > :09:57.giving it a quick bath. In rice vinegar, the best you can get. Or
:09:58. > :10:01.the best sesame oil. All of these simple, humble ingredients. So we
:10:02. > :10:07.are doing that with this. So in there goes a little bit of
:10:08. > :10:20.toasted sesame oil and a little bit of rice vinegar and Mirren.
:10:21. > :10:25.-- mirin. Shall I take this out? Yes. Pop that
:10:26. > :10:28.on a plate for me, chef. That would be great.
:10:29. > :10:34.The clams are ready as well. Lovely. Make sure it does not fall
:10:35. > :10:40.apart! No pressure, there, then! We can't have half a bass! So the bass
:10:41. > :10:48.goes on here. Keeping some of the juices? Yes, please. The keeping of
:10:49. > :10:53.the juice is lovely. You can put it in a separate bowl and people can
:10:54. > :11:01.help themselves. Now hot oil in here? Yes, so the
:11:02. > :11:04.scallions go on top. Sop of the coriander.
:11:05. > :11:15.If you would like to put questions to Ken or Ching call this number:
:11:16. > :11:21.This is the hot oil? Yes. So basically the heat of the fish, it
:11:22. > :11:25.is going to heat up this light soy. We have toasted sesame oil for
:11:26. > :11:32.fragrance. It is nice and golden. A beautiful,
:11:33. > :11:37.good-quality one. Then we heat up the peanut oil. That will be poured
:11:38. > :11:43.over and make it sizzle. You are going back to China, you are
:11:44. > :11:50.getting little bits and inspirations from that? Yes. I have been inspired
:11:51. > :11:58.by many things that we saw there.. So I am dough a culinary tour across
:11:59. > :12:02.China, going to Beijing, Chengdu, Shanghai and Hong Kong and you can
:12:03. > :12:10.eat your way around China with me. That is with Wendy Woo, my friend.
:12:11. > :12:14.I went to Hong Kong last year. An amazing place.
:12:15. > :12:19.It is amazing. The seafood restaurants are superb. It is fresh
:12:20. > :12:24.from the tank. It is alive. I did not have a clue what I was eating or
:12:25. > :12:28.ordering but it was incredible. The quality of the fish is amazing.
:12:29. > :12:35.It is wonderful. So the hot oil goes over the top. You can hear it
:12:36. > :12:41.sizzling over the herbs. Get that even hotter, actually. That releases
:12:42. > :12:46.the fragrance of the herbs. So this is peanut oil? You can use
:12:47. > :12:50.vegetable oil. So that makes the sauce and really that is gorgeous to
:12:51. > :12:56.serve and share with family an friends. A little bit for everybody
:12:57. > :13:03.is perfect. If you want to go individual plating, you could do...
:13:04. > :13:09.And it will be a busy year for you, 2014? You are getting married this
:13:10. > :13:19.year? I am! Now you have said it I can't not! There is always time! Do
:13:20. > :13:30.you know who to? Yes, with jam wrooe, my oter half -- yes, with
:13:31. > :13:38.Jamie, my other half. Does he know? That would abshock
:13:39. > :13:43.wouldn't -- that would be a shock, wouldn't it.
:13:44. > :13:45.We are getting married. It will be lovely.
:13:46. > :13:51.Well, good luck. We may need a couple of chefs.
:13:52. > :13:57.Sorry, I'm fully booked in May! Fully booked! I love it. OK, a few
:13:58. > :14:08.more around the plate with the clams and some of this lovely quick
:14:09. > :14:11.pickle. Gold and red for prosperity. And the berries. We have not had
:14:12. > :14:17.them before. The berries are a super food.
:14:18. > :14:21.This is the key. The sauce. Yes, and with all of the goodness
:14:22. > :14:25.from the fish. So tell us the name of this again?
:14:26. > :14:28.This is abundant steamed sea bass and seasonal clams with sizzling
:14:29. > :14:32.oil, served with steam baby pak-choi and pickled goji berry, swede and
:14:33. > :14:37.cucumber. How good is that? It looks great.
:14:38. > :14:45.Sea bass for breakfast. It is a first.
:14:46. > :14:52.We can't wait to try it. You should have the top end, Ken.
:14:53. > :14:56.So, always whole? Yes. And this is a beautiful way to cook the fish.
:14:57. > :15:01.There are the juices from the bones. I can smell it from here. It is
:15:02. > :15:06.amazing. We need wine to go with this. We
:15:07. > :15:11.sent Susie Barrie to London London's China Town and to pick out some wins
:15:12. > :15:17.to go with the food in the studio. What has she picked to go with
:15:18. > :15:23.Ching's sensational sea bass I am here in London's China Town at the
:15:24. > :15:26.head of the start of the Year of the Horse. Although there are lots of
:15:27. > :15:34.fabulous distractions, I have work to do. Let's go and find some of
:15:35. > :15:40.wines to go with Ching and Ken's fabulous recipes. Ching's healthy
:15:41. > :15:45.recipe for steamed sea bass is crying out for a refreshing white
:15:46. > :15:50.wine to drink with it. Luckily, there are lots of options. This is a
:15:51. > :15:54.very wine-friendly dish. The only thing you have to avoid is oak. Too
:15:55. > :16:02.much oak will clash with the pickle. So, you could go for a classic
:16:03. > :16:16.choice, such as this crisp, grassy Sancerre. Or a simple Cotes du
:16:17. > :16:21.Gascoin. But I have chosen for Finest Picpoul de Pinet 2012.
:16:22. > :16:26.This is from the Languedoc region in the south of France.
:16:27. > :16:36.What is interesting about Ching's dish, is that it has a distinct
:16:37. > :16:41.earthiness coming from the clams and the pickle. The reason this works so
:16:42. > :16:46.well with it, it has a similar earthy character. It is really
:16:47. > :16:50.herbal. It almost smells of the sea, in a good way! The most important
:16:51. > :16:54.thing about the wine is that it will not overwhelm the delicate flavour
:16:55. > :17:00.of the sea bass. It has enough concentration to cope with the sweet
:17:01. > :17:05.and the sour goji berries, the clams and the Swede but it is fresh and
:17:06. > :17:10.tangy, rather than heavy. There are herbal notes to pick up on the
:17:11. > :17:16.Chinese greens and the coriander, then a clean finish, just like
:17:17. > :17:20.Ching's dish. Ching, what a healthy and a refreshing way to start the
:17:21. > :17:25.Chinese New Year. Well, the food is going down so well
:17:26. > :17:30.and the wine, really. A great combination.
:17:31. > :17:34.This is delicious. It is perfect. Refreshing.
:17:35. > :17:39.And a bargain at ?7. 99. You love the wine, are you happy with that? I
:17:40. > :17:44.could not have chosen better. Coming up, Ken has a great pigeon
:17:45. > :17:51.dish to share with us. What are you making? Crispy fried pigeons.
:17:52. > :17:55.He makes it sound so easy but it is spectacular.
:17:56. > :18:05.You can ask Ken or Ching a question if you call this number: Now it is
:18:06. > :18:10.time to catch up with Rick Stein. He is in Mumbai. The first port of call
:18:11. > :18:13.is the fish market. Take a look at this. And coming up next, it is
:18:14. > :18:32.Yorkshire puddings in eight minutes! I was sitting on the plane this
:18:33. > :18:38.morning, reading my notes, coming into Mumbai. I was interested to
:18:39. > :18:41.read that five years ago there was nothing here but a string of
:18:42. > :18:49.islands. The Portuguese came along and saw what a fabulous hash or this
:18:50. > :18:54.was. An -- harbour this was and built a fortress to protect it from
:18:55. > :19:00.greedy nations. Then the British came over and claimed a lot of land
:19:01. > :19:06.down the sea and Bombay flourished, becoming one of the most successful
:19:07. > :19:21.and opulent city in the southern koernt. The gateway to India! I'm
:19:22. > :19:34.pretty glad I am not a historian doing the flippant -- on this
:19:35. > :19:41.programme, I can be flinant. This is like the British Raj's front door.
:19:42. > :19:45.Arriving off a steamer. Ironically, and romantically, I think, it was
:19:46. > :19:56.the gateway with the last British troops, where they marched through
:19:57. > :20:04.just after independence in 1947. It was built to commemorate the
:20:05. > :20:08.landing of Queen George V and Queen Mary.
:20:09. > :20:25.They were dedecked in ostrich feathers, entering the rich
:20:26. > :20:30.colourful stage which is India. And talking of rich, colourful
:20:31. > :20:38.stage, it does not get much better than this. It almost has a biblical
:20:39. > :20:47.feel to it. The docks here, the main fish market in Bombay, Sassoon. I
:20:48. > :20:53.must say, I am at my happiest in a fish market, my most exuberant. My
:20:54. > :20:59.wife, Sarah, says I am a fish because I love it so much, but I
:21:00. > :21:03.don't know what it is but fish and boats and scenes like this at dawn
:21:04. > :21:08.are what really, really make these excited. Irmean look at it. In a
:21:09. > :21:13.sense we are all excited by sights like this. It takes us back to a
:21:14. > :21:16.time when things were more simple, when people got on with each other
:21:17. > :21:21.more closely. The great thing I find in scenes
:21:22. > :21:25.like this in India is that you never feel as if people have it in for
:21:26. > :21:30.you. They are too busy doing their own work. I think in the West,
:21:31. > :21:39.somehow, because everything is so tidy and clean, it has lost that
:21:40. > :21:44.sense of kinship. Well, as the Australians would say,
:21:45. > :21:48.I'm like a kid in a lolly shop, here, but it is not just really
:21:49. > :21:52.about the fish. Here it is about the curries, that is really exciting me.
:21:53. > :21:59.Because being the most popular City in the whole of India, Bombay has
:22:00. > :22:05.fish curries from everybody where! Manning lower, Madras, Kerala, Goa,
:22:06. > :22:12.you name it. I can't wait to get out there and try them all dash
:22:13. > :22:17.Maggalore. So, the overall effect is that this place inspires you to
:22:18. > :22:23.cook. My little house at the edge of the
:22:24. > :22:30.lag un is the perfect place to cook a curry, resonant of the vibrant
:22:31. > :22:35.fish market. I am slicing up the squid here.
:22:36. > :22:43.Cutting it into the rings. It has been prepared with my trusty Indian
:22:44. > :22:53.knife. It cost me 40 rupees, not a lot of money. Now I am making a
:22:54. > :23:03.masala. I will add cumin seeds, black mustard seeds, turmeric,
:23:04. > :23:09.garlic, chilli, and finally fenugreek. Turn it on and whizz it
:23:10. > :23:20.up. It takes seconds. I will turn that out on top of the coconut to
:23:21. > :23:26.remind me to put both into the trusty chatee. With a good quantity
:23:27. > :23:33.of vegetable oil with some sliced onions. Stir it about a little. Then
:23:34. > :23:41.I have garlic green chillies and sliced ginger.
:23:42. > :23:44.Next, while it is still hot, I add my squid.
:23:45. > :23:52.OK. There we go. In goes my masala now. Also the
:23:53. > :23:56.ground, grated coconut. I just think it could do with a little more
:23:57. > :24:02.colour and probably, thinking about the amount of chilli in there, a bit
:24:03. > :24:07.more oomph. So I am going to add some chilli powder. About a British
:24:08. > :24:17.teaspoon full, I should think. Now add some tomato. There we go. Just
:24:18. > :24:23.chopped up with this hot, country tomatoes. They all taste deliciously
:24:24. > :24:28.sweet. So that is looking good. I want to add a little water for a bit
:24:29. > :24:34.of sauce. I always keep a water bottle near me whenever I am cooking
:24:35. > :24:39.with Indian dishes. You never know when you may need it. Often if the
:24:40. > :24:52.spice is burning a little or you need more for a liquid sauce. Now a
:24:53. > :24:58.very important ingredient in Mangalore cooking, some tamarind.
:24:59. > :25:04.Sometimes I find it is little sour, I like to add a little sugar.
:25:05. > :25:10.This is unrefined. It tastes wonderful. Like fudge. I'm going to
:25:11. > :25:19.add now a little bit of coriander. You know, I just love curries like
:25:20. > :25:26.this. It is not all about long, thoughtful cooking, Indian curries,
:25:27. > :25:32.sometimes you can do it like this one. Very good it is, too.
:25:33. > :25:37.I had this at a restaurant, not a restaurant, a gap in the wall. This
:25:38. > :25:48.took ten minutes to make it is cheap, no-fuss cooking. I love it.
:25:49. > :25:55.We love it too. We are all looking for cheap, no-fuss recipes just like
:25:56. > :26:00.that squid curry. And possibly the least fussy dish in the entire world
:26:01. > :26:05.is Yorkshire pudding. Now, apparently there are chefs out there
:26:06. > :26:18.like Tom Kerridge and John Sergeant talking about all sorts of nonsense.
:26:19. > :26:26.Put that aside it is National Yorkshire Pudding Day tomorrow. So,
:26:27. > :26:32.it is eight eggs, eight ounces of flour, and a pint of milk. Just
:26:33. > :26:40.normal plain flour. Eight is a lucky number. That is the
:26:41. > :26:46.reason I am putting eight in. Eight means to rise. So maybe there is
:26:47. > :26:56.something there! See, my granny knew a bit of Chinese! She was on it! I
:26:57. > :27:00.told you! So, eight eggs. Medium-sized eggs. And always by
:27:01. > :27:07.hand, never with a machine. Now whisk this together with a pinch of
:27:08. > :27:15.salt. No horseradish, no water, no beef consomme, Mr Tom Kerridge! Why
:27:16. > :27:22.would you put that in? I don't know. North of Watford we call that is a
:27:23. > :27:29.soup. Mix this together like that. If you use a machine it toughens the
:27:30. > :27:34.flour. Now full-fat milk. No semi-skimmed rubbish! Full-fat milk.
:27:35. > :27:49.Mix it together like that. Always, always by hand! Don't overmix it.
:27:50. > :28:02.That's it. Some lumps in, my granddad said that
:28:03. > :28:07.lumps are OK as long as they are in the right places. Put it in the
:28:08. > :28:15.fridge. Leave it for a minimum of eight hours. Don't stir it, don't
:28:16. > :28:24.touch it. I take a six-tray mould. Put it in the centre of a baking
:28:25. > :28:31.tray. No duck fat! Duck fat is a new thing down here. Dripping. This is
:28:32. > :28:37.beef dripping or pork dripping. Where do you get it from? The
:28:38. > :28:43.supermarket. Absolutely. Then put these in there.
:28:44. > :28:50.Take your tray out. This wants to go in at 400 degrees Fahrenheit, gas
:28:51. > :28:56.mash seven. 200 degrees centigrade. For at least ten minutes. Get it
:28:57. > :29:01.hot. Stir this with a ladle and then pour it into the moulds. You should
:29:02. > :29:07.hear a sizzle as it drops in. Three-quarters of the way up the
:29:08. > :29:13.moulds like these. All in. It has gone quiet, you see. Look at
:29:14. > :29:20.that. I have my apron on. I mean business! Now you will appreciate
:29:21. > :29:28.this, Maimie, you are a Yorkshireman as well. I am a Yorkshireman! Yes, a
:29:29. > :29:36.Yorkshire lass but that is fine. Yep, that is fine. Now, in the oven.
:29:37. > :29:42.Walk away for 30 minutes. After ten minutes, open the oven door and then
:29:43. > :29:47.close it. Now I am cooking this with a small bit of roast beef.
:29:48. > :29:53.That's a Yorkshire portion! You are used to this on the film sets. Now,
:29:54. > :29:58.The Musketeers, I watched it last week. Fantastic. Great film sets.
:29:59. > :30:01.And amazing locations. The Czech Republic is a fantastic place to
:30:02. > :30:05.film. It does the work for you. You are
:30:06. > :30:10.walking down the streets that are real. You have this grandure to it,
:30:11. > :30:19.that you are just in it completely. You don't have to imagine it too
:30:20. > :30:26.much. So we were lucky. What you familiar with the stories
:30:27. > :30:31.before? I was obsessed as a kid. I had seen lots of adaptations of The
:30:32. > :30:37.Three Muskateers, but I did not read the book until after I got the job.
:30:38. > :30:49.Is acting in your blood? Your father is a famous chef? Yes.
:30:50. > :30:55.He is Eugene McCoy, you didn't want to follow in his foot steps? I vowed
:30:56. > :30:59.never to get into catering. It was all we knew as kids. So I steered
:31:00. > :31:05.away from it. I always said to my dad. He was working out front. He
:31:06. > :31:10.was acting, almost playing a part. So I thought I did something similar
:31:11. > :31:17.in that environment, but, yes, I steered away from the kitchen.
:31:18. > :31:26.When you started acting, it was the stage that drew you in first? I did
:31:27. > :31:30.a lot of dancing as a kid. It was very musical, all jazz hands and
:31:31. > :31:35.modern. I used to do break-dancing. I tried
:31:36. > :31:39.it once and nearly broke my neck on this show about three years ago, but
:31:40. > :31:44.getting down to London. Getting the first job, it has been a quick
:31:45. > :31:51.transition for you, really? In terms of your career? Quick? Yes, now you
:31:52. > :31:57.are in films, television? Yeah, I have been doing it for what feels
:31:58. > :32:02.like donkeys years. I have been around the houses a bit.
:32:03. > :32:05.A lot of actors spend years and then get a lucky break, but you have done
:32:06. > :32:11.a lot of stuff. Yeah but I left about 13, 14 years
:32:12. > :32:16.ago. It feels like it has been a while, but maybe not in the big old
:32:17. > :32:23.scheme of things. I tend to forget some of the early jobs.
:32:24. > :32:31.Talking of early jobs, we had Chris Marshall last weekment you were in
:32:32. > :32:35.the Bill? Yeah, everyone has done the Bill. I had a horrible time on
:32:36. > :32:42.the Bill. I was playing a council worker. I bite my nails badly. So
:32:43. > :32:47.they stuck false nails on me. I had to fly into the scene, every time I
:32:48. > :32:53.got a nail in my hair, my fruit bowl, I goes stressed and teary as
:32:54. > :32:58.the nails were a mess! But in The Musketeers you play a great
:32:59. > :33:06.character. That evil character of the y, but a -- nasty lady but a
:33:07. > :33:11.great character to play? Yes, it is brilliant. She is brutal, ferocious
:33:12. > :33:15.and deeply troubled, but what is good about the episode tomorrow
:33:16. > :33:21.night, episode three, that is where we go back and see she has come from
:33:22. > :33:29.and we see the secret that she has been harbouring. That is with her
:33:30. > :33:33.and Athos. That is touched on at the end of episode one. So we get to
:33:34. > :33:38.delve into the characters and see them in a new light. We get to
:33:39. > :33:50.understand them a bit better. So, The Musketeers, do you get it in
:33:51. > :33:55.China? We are the Muskateers. Yes! Your character has the fiery horse
:33:56. > :34:00.energy. She does. She is driving forward.
:34:01. > :34:04.She is not one for going back, but great to play.
:34:05. > :34:08.Now, The Musketeers, how many episodes is it? Sorry, that looks
:34:09. > :34:13.amazing. It is ten episodes. So episode three
:34:14. > :34:23.tomorrow night. And you have a film as well? Yeah, yeah, I'm feeling a
:34:24. > :34:29.lovely piece it is called Set Fire To The Stars. I play the 1950s diner
:34:30. > :34:34.waitress. Gum-chewing. Barking orders back to the kitchen. A
:34:35. > :34:43.smalltime girl. That is with Elijah Wood? He is
:34:44. > :34:48.playing Dylan Thomas. It is a great storiline. The two had
:34:49. > :34:52.a fantastic connection in terms of their life. One helped the other?
:34:53. > :34:57.Yes. Hugely. It captures the relationship that is fraught and
:34:58. > :35:02.close. Then all of the characters that Dylan met along his travels
:35:03. > :35:05.there that inspired his later poetry as well.
:35:06. > :35:13.It is a good period. Well, there is your roast beef. You
:35:14. > :35:19.can take a few slices of this. Yeah! A bit of sauce to go with it.
:35:20. > :35:25.Can I have lots of sauce. Of course, roast beef and sauce
:35:26. > :35:31.wouldn't be good, if it wasn't for this... Yorkshire pudding.
:35:32. > :36:08.There should be a fanfare or something! Now Yorkshire pudding
:36:09. > :36:12.should be crispy on the outside, soft in the middle.
:36:13. > :36:19.They look great. That is so good. Thank you. This is a proper
:36:20. > :36:23.Yorkshire, isn't it? Bless your granny. That is lovely. Really good.
:36:24. > :36:30.So, what are we cooking for Maimie at the end of the show? It is the
:36:31. > :36:36.battle of the puddings. It could be coffee cake with caramel sauce. I am
:36:37. > :36:42.making my own caramel, with a creamy filling, served with vanilla
:36:43. > :36:47.ice-cream. Or food hell. The stodgy steamed treacle sponge pudding. I
:36:48. > :36:53.will make a classic batter of golden syrup and serve it piping hot with
:36:54. > :37:00.lots of vanilla custard. And the chefs... This is going in my
:37:01. > :37:09.new book! You will have to wait until the end of the show to see the
:37:10. > :37:17.final result. Now before you go, remember, eight
:37:18. > :37:35.eggs, eight ounces of flour, a pint of milk. No beef consomme!
:37:36. > :37:42.Welcome back to the MasterChef kitchen. A good day today. A great
:37:43. > :37:47.day. You are presenting your food, not just to John and I but to three
:37:48. > :37:51.guest judges. Three that know the competition very well. Two finalists
:37:52. > :37:55.and a previous winner. You three are brilliant.
:37:56. > :38:01.But the issue today is that one of you will leave the competition.
:38:02. > :38:26.One hour and 15 minutes, ladies, let's cook.
:38:27. > :38:45.The contestants must cook a two-course meal to impress the
:38:46. > :38:49.finalists. At this stage, the competition
:38:50. > :38:54.suddenly steps up. Our guest judges, they know great
:38:55. > :38:58.food. They are great cooks in their own right. They will expect decent
:38:59. > :39:04.stuff. Van et, what are you cooking for us?
:39:05. > :39:13.A salad with lettuce, pears and walnuts and for the main course a
:39:14. > :39:19.fish stew with a roux on the side. The fish should be great, how about
:39:20. > :39:24.the salad? The salad will give you heartbreak. However I arrange the
:39:25. > :39:33.leaves on the plate, you will find something to complain about.
:39:34. > :39:38.I will love it. Janet has two intriguing courses. The fish stew
:39:39. > :39:41.sounds amazing, but it would be nice to see something cooked with the
:39:42. > :39:47.salad. This is MasterChef. I think that the salad is good enough for a
:39:48. > :39:55.quarter-final but as long as it has elegance to it. My worry is that she
:39:56. > :40:01.will serve it up on a shovel. Halfway, Janet. Tell us what you are
:40:02. > :40:11.cooking today, Katy? I am cooking salmon in a mirin and soy sauce,
:40:12. > :40:16.with Japanese sticky rice and cucumber salsa and a chocolate
:40:17. > :40:25.mousse. Whoa, what is that? Balsamic going
:40:26. > :40:29.in the mousse. Are you nuts? Am I? I like it, but then I like lemon and
:40:30. > :40:37.dark chocolate. So. Jo, what are you cooking for us? I
:40:38. > :40:40.am doing a nice healthy starter. Rainbow salad.
:40:41. > :40:45.There are different coloured beet roots and carrots. Beautiful.
:40:46. > :40:51.Yes. Then I will do scallops with pureed Swede and potato mash. Greens
:40:52. > :40:55.and lardons. Why are you loving the competition
:40:56. > :40:59.so much? It is making me use my brain and try to be creative and I
:41:00. > :41:09.want to get better. Good! Jo is making the first course
:41:10. > :41:26.with absolutely no cooking at all. Once again it is Master Salad Cook!
:41:27. > :41:31.Nine minutes, Janet. Don't forget the potatoes.
:41:32. > :41:37.I am doing them now! Nagging Nora! You have about two minutes left.
:41:38. > :41:43.Janet, that is the first grown-up presentation! Thank you, Gregg.
:41:44. > :41:46.Good to see you two getting on very well.
:41:47. > :41:51.I know. I feel like a teenager having a first snog.
:41:52. > :41:54.OK, Janet. Ready to rock and roll? Yep.
:41:55. > :41:56.Take the plates to the dining room, please. And be nice to peep.
:41:57. > :42:04.OK, Uncle, please. And be nice to peep.
:42:05. > :42:10.OK, John! Hello! We are very excited. Right, I am not good at
:42:11. > :42:15.being a waitress. This is where I may let myself down.
:42:16. > :42:22.No. No. Around the back. It is a salad with a tiny bit of
:42:23. > :42:28.rocket. Pear, Roquefort and walnut with a dressing that is walnut oil,
:42:29. > :42:35.and white wine and vinegar. All right? ! I think that looks
:42:36. > :42:39.gorgeous. It is what it says. A simple salad.
:42:40. > :42:43.The balance of the flavours is lovely. She has gone slightly over
:42:44. > :42:46.on the dressing but it is delicious. I will eat all of this. It is
:42:47. > :42:52.lovely. It is just a bit dull. So simple. I
:42:53. > :42:58.don't know if I can judge anything other than the dressing. Because
:42:59. > :43:01.actually, you have not don anything else.
:43:02. > :43:05.No, so it all hinges on the fish stew.
:43:06. > :43:11.OK, Janet? Yep. Five minutes.
:43:12. > :43:19.It would have been nice to have warmed the plates, Janet.
:43:20. > :43:29.Shut it. What did she say? She said shut it!
:43:30. > :43:36.Take the little plates first, then they know that they have something
:43:37. > :43:43.bigger coming. Hi! Hello, Janet. We are going to
:43:44. > :43:50.have my fish stew. This is the side. Oh, I have go around the back. Now,
:43:51. > :43:56.because I have been so upset by Gregg saying that my presentation is
:43:57. > :44:02.rubbish. I have brought my squid napkins.
:44:03. > :44:05.I love them. Thank you very much. Janet versus Gregg. My money is on
:44:06. > :44:24.Janet to win any time! It is squid, hake and cod. Is there
:44:25. > :44:29.a roux? Yes, if you don't want to stink all day, don't have too much.
:44:30. > :44:35.Enjoy it. Don'tory about getting it on the napkins.
:44:36. > :44:43.I am a bit disappointed in the presentation. It looks a bit
:44:44. > :44:47.blurr... Oh, dear, my scallop is raw.
:44:48. > :44:54.My potato is raw too. You can tell it is a home-made stock
:44:55. > :44:59.and base. I like that. And you can see if that is enough to
:45:00. > :45:04.keep Janet in the competition in 20 minutes. Still to come. There is a
:45:05. > :45:10.double helping of Ken and Ching. They are in the studio. And we are
:45:11. > :45:15.taking a look at their fascinating food journey in China. They are in
:45:16. > :45:19.Chengdu, sampling the delicacies, before heading to a restaurant to
:45:20. > :45:26.enjoy a rather different hotpot. Now it may be the Year of the Horse, but
:45:27. > :45:31.for Ken and for Ching it is the day of the egg. They both have to WOK
:45:32. > :45:43.really hard. This is not a wok! A bad wok joke!
:45:44. > :45:49.They have to try to smash Paul Rankin's time. That is the Saturday
:45:50. > :45:53.Kitchen Omelette Challenge later on. And will Maimie be facing food
:45:54. > :45:55.heaven with the coffee cake with caramel sauce? Or food hell, the
:45:56. > :46:02.steamed treacle sponge pudding? Right, let's get cooking. At the
:46:03. > :46:07.hobs is possibly the biggest WOK Star! In the curry -- cooking world!
:46:08. > :46:14.Welcome back. What are we doing here, then? I am
:46:15. > :46:21.going to put you to work. OK. So what is the name of this
:46:22. > :46:25.dish? What are we going to make? It is crispy fried pigeons. You make a
:46:26. > :46:30.master sauce. What goes in this first is chicken stock. Why is it a
:46:31. > :46:34.master sauce? Because it is a sauce you can keep almost forever. I have
:46:35. > :46:38.been to a restaurant in Hong Kong, where the master sauce has been
:46:39. > :46:42.going on for almost 100 years. What you do is make the sauce and keep
:46:43. > :46:48.adding to it and you are cooking things in it. It is so superb. You
:46:49. > :46:51.start with the chicken stock, rice wine.
:46:52. > :46:55.Because it is getting richer. You bring it to the boil all the time...
:46:56. > :47:01.Exactly. You can put it in the fridge.
:47:02. > :47:05.My mum had a sauce she had for a few years. Every time I opened up the
:47:06. > :47:11.fridge, I said there was something growing on it, no. It was great.
:47:12. > :47:16.Two soy sauce, light and dark. I will do it like you, rinse it out so
:47:17. > :47:23.we don't waste it. A touch of sesame oil.
:47:24. > :47:28.And we have ginger. If you can peel that. Thank you. The ginger will add
:47:29. > :47:33.flavours to it. Do you use this for a variety of
:47:34. > :47:39.things? We are using pigeon? Yes. You can cook duck in it if you want.
:47:40. > :47:44.You can make chicken. It is just so fantastic.
:47:45. > :47:52.Like you say, you can strain it off or keep adding to it or keep the
:47:53. > :47:56.bids in? Yes. These lovely cinnamon bark. And also star anise. This is
:47:57. > :48:06.very medieval, almost. That is a Yorkshire diamond there!
:48:07. > :48:15.This is rock sugar! I know! A Yorkshire diamond! This rock sugar
:48:16. > :48:20.you buy in a Chinese grocery but it gives a wonderful sheen to the
:48:21. > :48:28.sauce. A good helping of pepper. Now we want to blanch the squab. The
:48:29. > :48:34.pigeon in very, very hot water. What that does is removes the impurities.
:48:35. > :48:39.It gives a clean taste to the pigeon.
:48:40. > :48:42.So do you class this as crispy? It will be.
:48:43. > :48:47.Is that a relation to crispy duck? This is better than crispy duck.
:48:48. > :48:52.Is it the same way that you make it? No. Crispy duck you take it,
:48:53. > :48:58.marinade it, steam it, dry it and then fry it.
:48:59. > :49:04.So this has come up to the boil. OK, we bring this to the boil. This
:49:05. > :49:10.is what it looks like after it has been cooked. You get that wonderful
:49:11. > :49:23.colour. We are fishing that out. What you want to do is we have
:49:24. > :49:34.some... This here? That's right. So, you have let it air-dry? In Hong
:49:35. > :49:37.Kong, the chefs put it in front of a fan.
:49:38. > :49:46.At the last moment you take the pigeon and in very, very hot oil.
:49:47. > :49:50.You want to fry it. If you do it the way that the chefs
:49:51. > :49:55.do it, you take the hot oil an drape it over the pigeon. So that the skin
:49:56. > :50:01.is nice and crispy. It take as few minutes for the pigeon to warm up
:50:02. > :50:09.again. So, you don't deep fry it, then. You are basting it? Yes.
:50:10. > :50:16.Almost basting it like this. Now, 2014 will be busy for you and
:50:17. > :50:21.for you as well? Yes. You have a new restaurant? This is the first. I am
:50:22. > :50:35.announcing the name here for you on Saturday Kitchen. It is called, Me!
:50:36. > :50:42.Is that it? No, it is Mee! Mee means noodles in Malaysia.
:50:43. > :50:49.It means beautiful in Korea. So where is the restaurant? It is at
:50:50. > :50:55.the Copacabana Palace, two minutes from the beach.
:50:56. > :51:00.It is in Rio! Yes. We will be opened up in time for the World Cup. So I
:51:01. > :51:03.expect a lot of your viewers will eat there.
:51:04. > :51:09.The restaurant may be open but the stadium may not, is that right?
:51:10. > :51:16.Don't go there! You will not get in the country, now! Let's do a council
:51:17. > :51:21.more. I will do those, you show us your
:51:22. > :51:29.stir-fry. Good job. So vegetables stir fried.
:51:30. > :51:34.Sorry, how long do you let this dry? A few hours until the skin feels
:51:35. > :51:38.like parchment paper. I will stir-fry this. This is probably
:51:39. > :51:47.something that Ching knows very, very well. Our mums, right? You come
:51:48. > :51:55.home from school and our mums would get the wok hot. As soon as you walk
:51:56. > :52:01.in, you smell hot oil in the wok and what goes in there is garlic but
:52:02. > :52:10.crushed. Not chopped. That is what give it is a really
:52:11. > :52:15.nice flavour and simple salt. So of all of the places you have
:52:16. > :52:25.visited... Are they laughing at you or me? I have switched off. I am
:52:26. > :52:32.doing this! You can present the restaurant -- rest of the show, Ken.
:52:33. > :52:36.I could never make a Yorkshire pudding like you. You can now, you
:52:37. > :52:43.have the recipe. Ching and I are thinking of
:52:44. > :52:49.possibilities of how to use that. Here we go, Ken Hom's Yorkshire
:52:50. > :52:54.Pudding Restaurant. Named after James.
:52:55. > :52:59.No, it won't be, it will be in Rio, some fancy place like that.
:53:00. > :53:13.I will give you credit but no royal tis! Some pepper and salt.
:53:14. > :53:23.Is there chilli in there. I can't actually see! This oil is hot.
:53:24. > :53:29.Are you OK? Fine. I am worried about you now.
:53:30. > :53:33.We don't want to lose the presenter. Don't worry, mate. There are
:53:34. > :53:38.hundreds of chefs on TV that can do this. We need to do the salt,
:53:39. > :53:49.apparently. Can you do that. I can't see a dam thing! Why are my eyes
:53:50. > :54:05.watering? ! That was perfect. Oh, you baby! Shush! Do you have a pan?
:54:06. > :54:09.How many? One is fine. Don't worry, we will edit this bit
:54:10. > :54:20.out. I am never going to be invited back.
:54:21. > :54:36.Nobody noticed! This is easy to do at home, isn't it? ! My eyes are
:54:37. > :54:45.burnt! Now what I have here is Sichuan peppercorns. Roasted with a
:54:46. > :54:50.little pepper and salt. Mix that together.
:54:51. > :55:02.My nose is running... I will get eye drops for you.
:55:03. > :55:08.Let's cut up... Let's put this in the container there. That is
:55:09. > :55:12.perfect. And we will cut up our pigeon.
:55:13. > :55:18.You can smell that. All of this wonderful flavours.
:55:19. > :55:22.Also amongst everything you are doing, you have launched a new
:55:23. > :55:29.campaign. Yes, for prostate cancer. Men
:55:30. > :55:35.United! It is very interesting. We thought we would get a maximum
:55:36. > :55:37.15,000 men to sign up and we already have over 50,000.
:55:38. > :55:42.Fantastic. In a matter of days. It is great.
:55:43. > :55:49.I figure that if we can save one life, that would be worth it.
:55:50. > :55:53.So, raising awareness more than anything else? Yes, absolutely.
:55:54. > :55:58.Getting people tested and not being afraid to get tested. There you are.
:55:59. > :56:05.So, tell us the name of that dish as I can't see it.
:56:06. > :56:29.Crispy fried pigeons! Don't disinvite me! You know it tastes
:56:30. > :56:35.better than the Yorkshire puddings, that is why you're crying! Dive into
:56:36. > :56:43.that. There you go. Sprinkle some salt on as well? Yes and some lemon.
:56:44. > :56:47.So, we are in the stir-fry, garlic? Yes, garlic, salt, pepper and stir
:56:48. > :56:52.fried greens. Happy with that? That is good.
:56:53. > :56:59.We sent Susie Barrie to London's China Town to pick out some wine.
:57:00. > :57:09.What did she choose to go can Wen's perfect pigeon? -- Ken's perfect
:57:10. > :57:18.pigeon. Ken's moth water crispy pigeon is
:57:19. > :57:23.worth cooking just for the smells that will fill your kitchen as the
:57:24. > :57:29.stock bubbles away. And the dark stock, along with the pigeon meat
:57:30. > :57:32.that tell us we are in red wine territory here. If there is one red
:57:33. > :57:39.grape variety that is made to be drunk with game it is Pinot Noir. If
:57:40. > :57:44.money were no object, I would be reaching for something like this, it
:57:45. > :57:48.is a beautiful wine from burgundy in France, but I am looking for
:57:49. > :57:52.something more affordable today. A wine that is fruity to cope with the
:57:53. > :57:57.saltiness of the dip. So I have chose an wine from New Zealand. It
:57:58. > :58:11.is the ban ban Bank bank. This is a versatile style
:58:12. > :58:15.of wine. -- Brancott Estate Pinot Noir 2012. This is a wine that works
:58:16. > :58:20.well with meat dishes, because of its low tannin and bright, fruity
:58:21. > :58:25.character. That smell is amazing. It is like a warm spiced plum pie in a
:58:26. > :58:30.glass. So what we have is a light but a ripe and easy-drinking red
:58:31. > :58:35.that will taste fantastic as you dig into the crispy pigeon pieces. There
:58:36. > :58:39.is lots of fruit here to balance the saltiness of the dip and the soy.
:58:40. > :58:46.Also to enhance the flavour of the meat and to off-set the vegetable
:58:47. > :58:51.Chinese greens. The taniness in the wine are soft. Allowing the subtle
:58:52. > :58:56.spices to come through, the cinnamon, the star anise and the
:58:57. > :59:02.ginger to really work their magic. So, Ken, with a plate of your crisps
:59:03. > :59:07.which pigeon and a bottle of this gorgeous red to share, I think it
:59:08. > :59:11.will be a happy Chinese New Year for everyone.
:59:12. > :59:15.The girls are diving in. What do you think of the wine? Fantastic. It
:59:16. > :59:20.goes well with the flavours, delicious and fruity.
:59:21. > :59:24.What do you think? Is it is amazing. There is a lot of pepper coming
:59:25. > :59:33.through. Delicious, really well cooked! Of
:59:34. > :59:41.course! It is Ken Hom! Right, let's get back to Celebrity MasterChef.
:59:42. > :59:49.Gregg and John need to eliminate one more testant -- contestant, but Katy
:59:50. > :59:56.Brand is delivering her food now, take a look at this.
:59:57. > :00:07.15 minutes. Until I serve the first course? Yes.
:00:08. > :00:13.OK. You have three minutes left.
:00:14. > :00:18.OK. Nice, nice, nice.
:00:19. > :00:37.60 seconds, please. Yep.
:00:38. > :00:40.Go on, girl! Hello! There you go. Thank you.
:00:41. > :00:47.Thank you very much. This is a salmon in mirin and soy sauce. There
:00:48. > :00:57.is Japanese sticky rice and a little cucumber salsa.
:00:58. > :01:05.This looks delicious. I hope that the rice is as good as it looks.
:01:06. > :01:09.Oh... The flavour she has in the salmon is exceptional. The sauce...
:01:10. > :01:16.I want to know that did not come out of a packet. That sauce is
:01:17. > :01:23.fantastic. For me the salmon is perfectly cooked. Exactly how I like
:01:24. > :01:28.it. The flavour is glorious. 15 minutes until the desert going
:01:29. > :01:31.out. OK.
:01:32. > :01:39.Are you happy? I don't think they are quite set. I should have got it
:01:40. > :01:45.in the fridge a little earlier. You know that the mousse is not
:01:46. > :01:48.properly set when a raspberry sinks in it.
:01:49. > :02:01.I am done. The biscuits? Oh! Good, Katy. Go get
:02:02. > :02:12.them, girl. Hello. Hello! Thank you. This is a
:02:13. > :02:18.balsamic chocolate mousse with ginger berries and shortbread. I
:02:19. > :02:20.hope you enjoy it. We certainly will.
:02:21. > :02:31.Thank you. If this tastes as good as it looks,
:02:32. > :02:35.it is going to be a winner. If I had not known it was balsamic,
:02:36. > :02:39.I would say there is something about the mousse that I did not like that
:02:40. > :02:45.make it is fruity. It does not do it for me. I like the mousse, I could
:02:46. > :02:50.happily eat that. The biscuit and the berries are the winners on this
:02:51. > :03:07.plate for me. 15 mens, OK? Panic, panic.
:03:08. > :03:12.-- 15 minute, OK? Panic, panic. If that tastes as good as it looks,
:03:13. > :03:16.you are doing well. Yovment o, I think they are
:03:17. > :03:22.beautiful. Go on, present them with pride.
:03:23. > :03:25.Thank you. Hi!
:03:26. > :03:36.Thank you. This is a raw vegetable salad with pomegranate dressing.
:03:37. > :03:42.Thank you. It looks delicious. You could hang this in the Tate.
:03:43. > :03:51.They are a big clash of colours. They are beautiful. I love them.
:03:52. > :03:55.The good thing about the dish for me is that you have the krufrmy
:03:56. > :03:59.vegetables, you have the lovely vinaigrette and then a pop of
:04:00. > :04:12.pomegranate seed. I think it looked wonderful but it
:04:13. > :04:22.is raw vegetables on a plate. You have four minutes.
:04:23. > :04:28.Very nice. Is that it? Anything else to go?
:04:29. > :04:37.There is just a little of these. Nice.
:04:38. > :04:42.Well done, Jo. Well done, Jo. This is scallops with Swede and
:04:43. > :04:55.potato puree. I hope you enjoy it.
:04:56. > :05:01.Thank you. It looks delicious. It was tough to cut into the
:05:02. > :05:08.scallop. It is not cooked. No cooking time on the starter.
:05:09. > :05:15.Scallops take two, three, four minutes, five minutes, she had an
:05:16. > :05:18.hour and a quarter. It has not lived up to expectations, has it? Not at
:05:19. > :05:26.all. I think that today's round is close.
:05:27. > :05:30.Janet's salad was probably the tastiest thing we had today. The
:05:31. > :05:36.first time we saw Janet present something with style.
:05:37. > :05:41.Janet's stew made a good rich base but the fish and the potatoes were
:05:42. > :05:49.not well cooked. They were mistakes. As we predicted that there would be.
:05:50. > :05:54.I really liked Katyy's dish. A lovely sweet sauce.
:05:55. > :06:02.The was cooked beautifully. The sauce was sticky. The dessert was
:06:03. > :06:07.wrong. The berries and the ginger and the biscuit, good but the mousse
:06:08. > :06:13.with the balsamic vinegar? I have no idea.
:06:14. > :06:16.Jo did a lovely good-looking vegetable salad, but that is not
:06:17. > :06:20.cooking. It was the start of the dish but not
:06:21. > :06:25.the whole dish. As for the scallops. I liked it. I thought that the sauce
:06:26. > :06:31.on the outside with the smoky bacon and the saltiness coming from the
:06:32. > :06:35.cabbage was lovely. Not an easy judging decision today.
:06:36. > :06:48.Who has the necessary to march forward in the competition?
:06:49. > :06:54.Today was good. The judges was not easy.
:06:55. > :07:07.Unfortunately, one of you is going to be leaving the competition.
:07:08. > :07:16.The person leaving us is... Jo. Thank, Jo.
:07:17. > :07:24.Bad luck, Jo. Next week you can see four more celebrities join the
:07:25. > :07:30.competition. It is time to answer your foodie questions. Each caller
:07:31. > :07:36.helps to decide what Maimie could be eating at the end of the show. Sfirs
:07:37. > :07:48.Jason. What is your question for us? It is for Ken Hom. I would like to
:07:49. > :07:52.know the best Chinese chicken breast meal.
:07:53. > :07:59.What do you think? I think chicken marinaded in some soy sauce, rice
:08:00. > :08:05.wine and cornflour and sesame oil. You stir-fry that. Take it out so
:08:06. > :08:10.that it can rest while you cook the veggies. Then throw it back in with
:08:11. > :08:15.whatever sauce you want. It is heaven.
:08:16. > :08:21.It transforms the texture. Stay away from the deep-fat fryer! Good luck
:08:22. > :08:27.with that. What dish would you like to see, food heaven or food hell?
:08:28. > :08:31.Food heaven, thank you. Nikita from Kent, are you there?
:08:32. > :08:45.Hello. What is your question? I have some
:08:46. > :08:54.pork. Ching He-Haung? Well you could have
:08:55. > :09:01.the pork, loith soy, ground pepper and make it into meatballs.
:09:02. > :09:05.Ken? I would add raw prawns to it and spring onions and ginger, salt
:09:06. > :09:10.and purpose. Fantastic, a great combination.
:09:11. > :09:16.Two recipes there. What dish would you like to see, food heaven or food
:09:17. > :09:18.hell? I am sorry but food hell, please.
:09:19. > :09:27.Nicky from South Wales, are you there? Hi. What is your question? My
:09:28. > :09:34.father shot a pheasant. I wonder fundamental you had bright ndz for
:09:35. > :09:40.me this -- bright ideas for me this evening.
:09:41. > :09:44.Mths I would do it the same way as we did the crispy fried pigeons. It
:09:45. > :09:50.would be fantastic. Or you could roast it. Make a
:09:51. > :09:55.Sichuan pepper with Chinese five spices. Coated and roasted and
:09:56. > :09:58.stuffed with ginger and scallions. It would be delicious.
:09:59. > :10:03.Or you would cow roast it and serve it with Yorkshire puddings! What
:10:04. > :10:08.dish would you like to see at the end of the show? Food heaven,
:10:09. > :10:17.please. OK, so for one week only on Chinese
:10:18. > :10:25.New Year, the Homelett Challenge! Take your station, guys. A , cooked
:10:26. > :10:36.as fast as you can. Do we really need all the eggs?
:10:37. > :10:44.Three eggs, as fast as you can. Go! We hate this.
:10:45. > :10:51.Ken, where is the wok! Come on, Ken. Hurry up. I hate this.
:10:52. > :11:00.Shall I put the butter in? That's it, Ching! Yeah! You know I get a
:11:01. > :11:16.lot of comments about this. Ken, it is burning! Ching is very
:11:17. > :11:30.good. Look at her. You will not be able to
:11:31. > :11:43.taste this. Where is Madhur jafry! ! -- Jaffrey.
:11:44. > :11:48.We nearly ran out of music but we got there.
:11:49. > :11:53.It leaves me about two-and-a-half minutes to cook my dish at the end
:11:54. > :12:00.of the programme. Right, now to taste this... Well, it is cooked!
:12:01. > :12:09.However, this one... Yes, this is healthier this way.
:12:10. > :12:15.It has all of the goodness. Hmm! Ken, do you think you have
:12:16. > :12:20.beaten your time of 1 minute and 14 seconds? No.
:12:21. > :12:27.You did. We are getting you under a minute by 2020. You did it in 1
:12:28. > :12:44.minute and three seconds. So quicker but staying where you are! Ching,
:12:45. > :12:48.where are you? You did it in 23. 84. Ten seconds quicker than the
:12:49. > :12:52.previous time but it needed to go back in the pan for another ten
:12:53. > :12:57.seconds. That is not going there. So, will Maimie get her idea of food
:12:58. > :13:03.heaven? Coffee cake with caramel sauce? Or food hell? That steamed
:13:04. > :13:09.treacle sponge pudding? We will make our choices but we are looking back
:13:10. > :13:13.first to China, these two are in the city of Chengdu, getting stuck into
:13:14. > :13:23.fascinating and local street food. Enjoy this one.
:13:24. > :13:27.We are three days into the stay in Church of England duchlt Ching and I
:13:28. > :13:30.are on the look out for authentic street food.
:13:31. > :13:38.That is brilliant. Just brilliant. That is fresh chicken! Western
:13:39. > :13:45.complains are moving in here. McDonald's has 28 out let's and 7/11
:13:46. > :13:50.are planning to open a staggering 350 shops in Chengdu in the next
:13:51. > :13:56.five years. Still, we don't have to look far to find delicious Chinese
:13:57. > :14:01.fast food like these delicious pork buns. Made from steamed bread, they
:14:02. > :14:06.are an incredibly popular snack throughout all of China.
:14:07. > :14:13.We saw in Beijing that they have their version. Everybody has their
:14:14. > :14:18.version. It is like a sandwich. It is delicious.
:14:19. > :14:25.In Cantonese we have the barbecue pork with no vegetables. I took it
:14:26. > :14:31.to school. People were envious. They had horrible cold-cut sandwiches. I
:14:32. > :14:36.had this. Even though China is modern, I don't think that the food
:14:37. > :14:40.culture is in any way endangered by the foreign fast food places. Just
:14:41. > :14:42.because there is a tradition of eating things like this.
:14:43. > :14:47.Yes. The real threat to authentic food on
:14:48. > :14:56.the streets of Chengdu is the re-development sweeping through the
:14:57. > :15:06.city. It is like a different planet.
:15:07. > :15:11.They say that China has half of the cranes in the world. As the old
:15:12. > :15:17.neighbourhoods are torn down, many of the street stalls have been moved
:15:18. > :15:21.here. A purpose-built recreation of the old Chengdu. So this is really
:15:22. > :15:26.modernised. It is but it is OK.
:15:27. > :15:36.That looks good. They all look good! This is a
:15:37. > :15:43.Sichuan delicacy. It is a rice ball.
:15:44. > :15:50.It is called the Three Big Bombs. It is to attract people to come. It is
:15:51. > :15:54.the sound of it. The theme-park atmosphere has done
:15:55. > :16:00.nothing to dent the Chinese enthusiasm for unusual and wonderful
:16:01. > :16:05.snacks. Like deep fried rabbit's head.
:16:06. > :16:12.Shall we try one? This is the rabbit head? Shall we try one? No! I want
:16:13. > :16:15.to try this. I have never tried it before.
:16:16. > :16:21.This about 80 pence. It smells good.
:16:22. > :16:30.Hmm. The cheek. You know what it tastes like? It
:16:31. > :16:37.tastes like, a little like a hen. OK, then.
:16:38. > :16:46.Soot seasoning and the spices on it are tasty. It does make something
:16:47. > :16:59.that is -- The seasoning and the spices on it are tasty but it
:17:00. > :17:02.disease make something really gross taste delicious.
:17:03. > :17:07.I have a food tradition here that will never be forgotten, however
:17:08. > :17:13.fast the city grows. It is a national dish of China.
:17:14. > :17:18.This fiery bubbling cauldron of broth is known as hotpot. You can
:17:19. > :17:21.order pretty much anything you like, but the catch is you have to cook it
:17:22. > :17:28.yourself. This is China's fondue, but they
:17:29. > :17:34.have been eating hotpot for thousands of years.
:17:35. > :17:39.Hello. Two portions.
:17:40. > :17:43.Bamboo shoots it is fantastic how they have sliced it.
:17:44. > :17:48.There is no cooking here. All they do is prepare.
:17:49. > :17:55.Right. Of course, here they do a mean
:17:56. > :17:59.numbing-heat version here. I want to know what goes into it. This is
:18:00. > :18:07.where they make the soup bases. That is a lot of flower pepper. The
:18:08. > :18:11.popper hot pots are shaped like thein and the yang simple to
:18:12. > :18:18.represent the mild on the one side and the spicy on the other. So dried
:18:19. > :18:24.chillies and the Sichuan pepper. There are many varieties of hotpot
:18:25. > :18:31.but in this version, thein side gets added flavour from a fish, tomatoes
:18:32. > :18:37.and what looks like spam. It might seem a weird combination
:18:38. > :18:41.for Western tastes but the buzz here is amazing.
:18:42. > :18:47.It is clear that for the people of Chengdu, hotpot is just as an
:18:48. > :18:52.important a social event as it is a meal.
:18:53. > :18:58.Fas the hotpot was not already spicy enough, more stock and chilli oil is
:18:59. > :19:07.brought to the table. That's a lot of chilli oil! It is sealed in
:19:08. > :19:12.bizarre looking clinical bags, apparently to assure the customer
:19:13. > :19:17.that the oil has not been recycled, but now that the government is
:19:18. > :19:23.cracking down on food safety, reusing cooking oil has been banned.
:19:24. > :19:29.It is making me hungry looking at the spice write red sauce. It seems
:19:30. > :19:33.with have allowed the waitress to order too much food, but it is the
:19:34. > :19:41.heat from the lethal looking broth that I really wanted to try.
:19:42. > :19:45.It is not what I expected. It is not as spicy as I thought it would be.
:19:46. > :19:50.Did you not taste the numbing heat? It is a delayed reaction.
:19:51. > :19:59.Yes, there is a delayed reaction. It is really spicy.
:20:00. > :20:05.It is only when you say it is delayed I see it! I think I am
:20:06. > :20:10.beginning to understand why everyone is obsessed with the unique
:20:11. > :20:15.combination spices. The first few days when I was here, I felt my
:20:16. > :20:21.bones creaking, but I notice since I have been eating this food my joints
:20:22. > :20:31.do not creek the way that they did the first day.
:20:32. > :20:38.Very enjoyable. Right it is time to find out if Maimie is facing food
:20:39. > :20:46.heaven or food hell. Food heaven is this pile of ingredients turned into
:20:47. > :20:51.caramel. A little-to-thing. -- a little toffee thing. Then the coffee
:20:52. > :20:55.sponge with ice-cream to go with it. Food hell, of course, that could be
:20:56. > :20:58.here. You have steamed treacle sponge pudding. Not a lot of
:20:59. > :21:03.ingredients but lots of flavour in there. A classic, family favourite.
:21:04. > :21:12.What do you think these two have decided? It was 2-1 to food heaven.
:21:13. > :21:17.Have they been nice to you? Yes! Unfortunately, they have not! They
:21:18. > :21:24.have chosen the steamed treacle sponge pudding! He made the
:21:25. > :21:32.decision. Oh, no! So, what we are going to do
:21:33. > :21:35.is make the pudding. So lose this out of the way, guys. That will be
:21:36. > :21:40.great. Move that to one side. We are going
:21:41. > :22:03.to do the pudding. If you can do the ice-cream for me. So six egg yolks
:22:04. > :22:07.and six egg whites. Now the pudding. The butter.
:22:08. > :22:13.I do like butter. Well lots in this. This is a proper
:22:14. > :22:18.steamed sponge pudding. First we take the butter. Low that
:22:19. > :22:45.into the bowl. That will go in there.
:22:46. > :22:59.Add the sugar. Mix this together. I will flavour
:23:00. > :23:07.this with lemon and some vanilla. Now we failed to mention, I was busy
:23:08. > :23:11.with the Yorkshire puddings, what time The Musketeers is on? 9.00pm on
:23:12. > :23:16.BBC One. So this is the third of ten? Yep.
:23:17. > :23:22.Episode three tomorrow night. We have ten and then we will find out
:23:23. > :23:26.if we get a second series on Monday. So an interesting time.
:23:27. > :23:31.It must be looking good so far. Does your character come to the forein
:23:32. > :23:37.this programme? Yes, tomorrow night she does. We see her with Athos.
:23:38. > :23:41.Their storiline starts to unfold tomorrow.
:23:42. > :23:57.We get a good sense of where they have been and where they are going.
:23:58. > :24:00.Now heat this to a thick custard. This is not ice-cream, just a
:24:01. > :24:06.custard. We whip up the butter, the sugar and
:24:07. > :24:15.then I add the four eggs in here. We add that. You can throw all of this
:24:16. > :24:21.lot in one. Throw in the eggs, one at a time. This is where you have to
:24:22. > :24:27.watch this. This is like making a custard but this is the way you make
:24:28. > :24:33.ice-cream the same as well. Can yes not just make ice-cream, then? We
:24:34. > :24:39.could put it in the ice-cream maker but it was my decision.
:24:40. > :24:44.He was trying to blame it on us. Technically, I am staying away from
:24:45. > :24:54.the fryer. It does my head in, that! Then we mix in rain plain flour, no
:24:55. > :25:07.need to sieve it and then baking powder.
:25:08. > :25:12.The key to this is really the proper steaming method. You condo this
:25:13. > :25:17.recipe in the microwave and it does in four minutes but it does not
:25:18. > :25:23.taste as good as stuff that has been steamed in a wok or over water.
:25:24. > :25:38.You could do. A wok is best.
:25:39. > :25:43.Everything works better in a wok! Now we take golden syrup. You can
:25:44. > :25:47.use black treacle or a combination of both. Keep that on the heat, I
:25:48. > :25:55.want it nice and thick. Push it a bit further.
:25:56. > :26:04.He is not happy with you. No, he is pushing me around.
:26:05. > :26:08.So the syrup in the bottom and pile in this.
:26:09. > :26:12.How do you make it so it is not hefty and it sinks.
:26:13. > :26:17.I think you don't cook it enough. I think it is because it is
:26:18. > :26:26.undercooked more than anything else. So take your grease proof and tin
:26:27. > :26:32.foil and fold it like that. This allows the grease proof and the tin
:26:33. > :26:36.foil to expand as it rises. If you don't what will happen it
:26:37. > :26:43.will touch the top of the mould and it will be heavy. So loosely put the
:26:44. > :26:47.greaseproof and tin foil on top like that.
:26:48. > :27:02.You have a minute for the custard. He is there. He is on it! Then we
:27:03. > :27:07.will tie this up like that. Just tie it around. Then pop it in the
:27:08. > :27:13.steamer for one-and-a-half hours. Gently steam it and bring it to the
:27:14. > :27:17.boil and steam for one-and-a-half hours. And we have one in here.
:27:18. > :27:25.Lovely. Look at that. How do you make the custard not to
:27:26. > :27:37.have a skin on it? At school, they used to hide the school on it, the
:27:38. > :27:45.skin on it, if they were feeling mean.
:27:46. > :27:51.That is because it is packet. Can we convert you to the dark side.
:27:52. > :27:56.Now lift this out. . Oh, yeah it looks horrid.
:27:57. > :28:02.There is custard with the lumps in from the guys over here.
:28:03. > :28:06.This is what you get to dive into. That looks really good! I will get
:28:07. > :28:13.the wine out. So we have got a Greek wine with
:28:14. > :28:25.this, Anthemis Muscat of Samos 2005. Waitrose, priced at ?9. 99. You
:28:26. > :28:31.could have it but it is not open! It still has a cork in it! It is going
:28:32. > :28:44.well today's show. Happy with that? It is quite nice. It is perfect.
:28:45. > :28:48.And the wine is fantastic. Well that's all from us today on
:28:49. > :28:50.Saturday Kitchen Live. Thanks to Ken Hom, Ching-He Huang and Maymie
:28:51. > :28:54.McCoy. Cheers to Susie Barrie for the wine choices! All of today's
:28:55. > :28:56.recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. You can
:28:57. > :29:00.enjoy more of our Best Bites tomorrow morning just after 10am
:29:01. > :29:01.over on BBC2. In the meantime have a great