01/02/2014 Saturday Kitchen

morning. We have our woks steaming hot, of course. Because it is

Chinese New Year. This is Saturday Kitchen Live! Welcome to the show!

Now it wouldn't be Chinese New year for us without these two brilliant

chefs! First the woman who brings a modern outlook to traditional Asian

food, it's Ching-He Huang! Next to her is the man who invented Chinese

cooking, well as far we're concerned here on the BBC anyway! It's Ken Hom

of course. Good morning and happy new year to you both. Happy New

Year. Yes! So, what are you cooking today?

I am cooking abundant steamed sea bass and seasonal clams with

sizzling oil, served with steam baby pak-choi and pickled goji berry,

swede and cucumber in honour of Ken. Abundant? Yes, fish means abundance.

Ken, follow that? I am doing a crispy fried pigeons. It is seasoned

with salt and pepper and lemon and stir fried greens.

Is this a distant relation to crispy duck? It is better.

So two different celebratory dishes to look forward to. And we've got

our line-up of top foodie films from the BBC archive too. Today there are

helpings from Rick Stein, Celebrity Masterchef and we enjoy more from

Ken and Ching's journey around China. Now, our special guest is

currently causing mayhem in 17th century France in her role as the

scheming evil spy, Milady De Winter, in the swashbuckling Sunday night

BBC drama, The Musketeers. Welcome to Saturday Kitchen, Maimie McCoy So

do you cook much at home? -- good to see you on the show. An

amazing location. I think have have been to one of these places. Is it

the Czech Republic? Yes, it is. Fascinating place, and great

buildings? Yes, that is what make it is so authentic. We are in amazing

castles, with this great crew. A mega budget, now you are in

Clapham! Now, of course, at the end of today's programme I'll cook

either food heaven or food hell for Maymie. It'll either be something

based on your favourite ingredient - food heaven, or your nightmare

ingredient - food hell. It's up to our chefs and a few of our viewers

to decide which one you get. So, what ingredient would your idea of

food heaven be? I love caramel. Sprinkled with salt, happily.

What about the dreaded food hell? Old fashioned suet, stodgy puddings,

with currants and things. That is horrid.

So it's either caramel or a stodgy pud for Maymie. For food heaven I'm

going to do something a little different, a caramel filled coffee

and pineapple cake. First, I'll fill a coffee flavoured genoise sponge

along with a homemade caramel cream and slices of pineapple. It's served

with a ball of vanilla ice cream and a caramel sauce. Or Maimie could be

having her food hell and for this I've got a true classic dessert in

mind, a huge steamed treacle pudding. I'll make a classic pudding

batter with added golden syrup and treacle then slowly steam it. It's

served piping hot with loads of vanilla custard on the top. Well

you'll have to wait until the end of the show to find out which one she

gets. The camera crew ate that one in about two seconds.

If you'd like the chance to ask a question to any of our chefs today

then call: A few of you will be able to put a question to us, live, a

little later on. And if I do get to speak to you I'll also be asking if

you want Maymie to face either food heaven or food hell. Hungry?

Starving. I have not had breakfast. You are is have sea bass for

breakfast now! Right, lets start the celebrations and waiting at the hobs

is the wonderful, Ching-He Huang! So what are you making? Thank you. So I

am kicking off the Chinese New Year with abundant steamed sea bass and

seasonal clams with sizzling oil, served with steam baby pak-choi and

pickled goji berry, swede and cucumber. Sea because bass the --

sea bass because the fish symbolises abundance.

I am speaking in Chinese now. You could be saying anything! What

does it mean? It means to have fish. And fish is the means for abundance.

So we wish you happiness for health, love, success and fish! OK. So what

do we do with this here? I will prepare the fish. You prepare the

pak-choi. I will get on with the ginger.

We are also getting the clams in? Yes, a nice knob of ginger. And I

will peel that. Clams are really symbolic at Chinese

New Year it is all about having symbolic foods at this time of the

year. Clams look like golden bullions, so everything is to do

with money, basically, first and foremost! Not about health! Tell me

about this year, it is the Year of the Horse? Is it lucky? Yes, the

horse is an intelligent, charming and noble animal. It is very

hard-working. It is the year of the wood horse. The green horse. And

green is a lucky colour. . Because it is a yang horse, a yang

horse mean it is is fiery. So red and green are the luckiest colours

this year for Chinese New Year. Now I checked it out, apparently I'm

in the Year of the Rat? OK, rats are homely. Rats are intelligent. Does

that sound like you? Sorry! Excuse me, who forgot her recipe this

morning? Who forgot what they were doing? ! So, the clams, salt and

pepper went in there. And a light Chinese lager or a little bit of dry

sherry. We pop that on to steam. So this is simple and gentle. It is a

nod it Ken and Cantonese cuisine. It is all about the celebration of the

original flavours and ingredients. So very healthy.

So is that all am, intelligent and I like my house? Yes, you like your

house, you are intelligent, you love cooking, that is all that matters,

really, isn't it? ! So a bit of salt on the board and some ground white

pepper for the fish. Now, the fish is always whole? Yes,

always whole. It symbolises unity and completeness. Usually any animal

served during Chinese New Year is served whole. So a whole roast

suckling pig. Chicken, pigeon it is all served whole with the head. And

the head is the best part of the fish. Gorgeous fish like this, which

is shiny and beautiful and the eyes are popping and glistening, it is

the best bit, right here in the head. The the cheek, the eyes and

the lips. The elder. The most respected chef here.

Absolutely. So the young one gets the back end?

Yes, so you... I don't get the back end! I'm not the youngest! Sorry,

Maimie. I think she is the youngest. So, how much do you weigh, love? Oh!

How much money do you make? ! That is more like it! So a little more

Chinese lager on the fish. You could use the rice wine.

The Chinese lager is good. You can drink that, chef. Get happy.

Thank you very much. While that is steaming away in there

for eight to ten minutes you can relax, have your glass of wine or

lager. Or if somebody else is chopping up

all of the stuff for you, yes! We are blanching the Swede.

That is done. I don't think we have had these on the show before? These

are goji berries. They are a fruit. These are a fruit? Yes. You have to

soak them in hot water to soften them.

So you can put a bit of hot water in there. We have the Swede here. We

can make this in advance. I thought, you know, in Chinese

cuisine we love to quick pickle. Like a bath pickle. We call it

giving it a quick bath. In rice vinegar, the best you can get. Or

the best sesame oil. All of these simple, humble ingredients. So we

are doing that with this. So in there goes a little bit of

toasted sesame oil and a little bit of rice vinegar and Mirren.

-- mirin. Shall I take this out? Yes. Pop that

on a plate for me, chef. That would be great.

The clams are ready as well. Lovely. Make sure it does not fall

apart! No pressure, there, then! We can't have half a bass! So the bass

goes on here. Keeping some of the juices? Yes, please. The keeping of

the juice is lovely. You can put it in a separate bowl and people can

help themselves. Now hot oil in here? Yes, so the

scallions go on top. Sop of the coriander.

If you would like to put questions to Ken or Ching call this number:

This is the hot oil? Yes. So basically the heat of the fish, it

is going to heat up this light soy. We have toasted sesame oil for

fragrance. It is nice and golden. A beautiful,

good-quality one. Then we heat up the peanut oil. That will be poured

over and make it sizzle. You are going back to China, you are

getting little bits and inspirations from that? Yes. I have been inspired

by many things that we saw there.. So I am dough a culinary tour across

China, going to Beijing, Chengdu, Shanghai and Hong Kong and you can

eat your way around China with me. That is with Wendy Woo, my friend.

I went to Hong Kong last year. An amazing place.

It is amazing. The seafood restaurants are superb. It is fresh

from the tank. It is alive. I did not have a clue what I was eating or

ordering but it was incredible. The quality of the fish is amazing.

It is wonderful. So the hot oil goes over the top. You can hear it

sizzling over the herbs. Get that even hotter, actually. That releases

the fragrance of the herbs. So this is peanut oil? You can use

vegetable oil. So that makes the sauce and really that is gorgeous to

serve and share with family an friends. A little bit for everybody

is perfect. If you want to go individual plating, you could do...

And it will be a busy year for you, 2014? You are getting married this

year? I am! Now you have said it I can't not! There is always time! Do

you know who to? Yes, with jam wrooe, my oter half -- yes, with

Jamie, my other half. Does he know? That would abshock

wouldn't -- that would be a shock, wouldn't it.

We are getting married. It will be lovely.

Well, good luck. We may need a couple of chefs.

Sorry, I'm fully booked in May! Fully booked! I love it. OK, a few

more around the plate with the clams and some of this lovely quick

pickle. Gold and red for prosperity. And the berries. We have not had

them before. The berries are a super food.

This is the key. The sauce. Yes, and with all of the goodness

from the fish. So tell us the name of this again?

This is abundant steamed sea bass and seasonal clams with sizzling

oil, served with steam baby pak-choi and pickled goji berry, swede and

cucumber. How good is that? It looks great.

Sea bass for breakfast. It is a first.

We can't wait to try it. You should have the top end, Ken.

So, always whole? Yes. And this is a beautiful way to cook the fish.

There are the juices from the bones. I can smell it from here. It is

amazing. We need wine to go with this. We

sent Susie Barrie to London London's China Town and to pick out some wins

to go with the food in the studio. What has she picked to go with

Ching's sensational sea bass I am here in London's China Town at the

head of the start of the Year of the Horse. Although there are lots of

fabulous distractions, I have work to do. Let's go and find some of

wines to go with Ching and Ken's fabulous recipes. Ching's healthy

recipe for steamed sea bass is crying out for a refreshing white

wine to drink with it. Luckily, there are lots of options. This is a

very wine-friendly dish. The only thing you have to avoid is oak. Too

much oak will clash with the pickle. So, you could go for a classic

choice, such as this crisp, grassy Sancerre. Or a simple Cotes du

Gascoin. But I have chosen for Finest Picpoul de Pinet 2012.

This is from the Languedoc region in the south of France.

What is interesting about Ching's dish, is that it has a distinct

earthiness coming from the clams and the pickle. The reason this works so

well with it, it has a similar earthy character. It is really

herbal. It almost smells of the sea, in a good way! The most important

thing about the wine is that it will not overwhelm the delicate flavour

of the sea bass. It has enough concentration to cope with the sweet

and the sour goji berries, the clams and the Swede but it is fresh and

tangy, rather than heavy. There are herbal notes to pick up on the

Chinese greens and the coriander, then a clean finish, just like

Ching's dish. Ching, what a healthy and a refreshing way to start the

Chinese New Year. Well, the food is going down so well

and the wine, really. A great combination.

This is delicious. It is perfect. Refreshing.

And a bargain at ?7. 99. You love the wine, are you happy with that? I

could not have chosen better. Coming up, Ken has a great pigeon

dish to share with us. What are you making? Crispy fried pigeons.

He makes it sound so easy but it is spectacular.

You can ask Ken or Ching a question if you call this number: Now it is

time to catch up with Rick Stein. He is in Mumbai. The first port of call

is the fish market. Take a look at this. And coming up next, it is

Yorkshire puddings in eight minutes! I was sitting on the plane this

morning, reading my notes, coming into Mumbai. I was interested to

read that five years ago there was nothing here but a string of

islands. The Portuguese came along and saw what a fabulous hash or this

was. An -- harbour this was and built a fortress to protect it from

greedy nations. Then the British came over and claimed a lot of land

down the sea and Bombay flourished, becoming one of the most successful

and opulent city in the southern koernt. The gateway to India! I'm

pretty glad I am not a historian doing the flippant -- on this

programme, I can be flinant. This is like the British Raj's front door.

Arriving off a steamer. Ironically, and romantically, I think, it was

the gateway with the last British troops, where they marched through

just after independence in 1947. It was built to commemorate the

landing of Queen George V and Queen Mary.

They were dedecked in ostrich feathers, entering the rich

colourful stage which is India. And talking of rich, colourful

stage, it does not get much better than this. It almost has a biblical

feel to it. The docks here, the main fish market in Bombay, Sassoon. I

must say, I am at my happiest in a fish market, my most exuberant. My

wife, Sarah, says I am a fish because I love it so much, but I

don't know what it is but fish and boats and scenes like this at dawn

are what really, really make these excited. Irmean look at it. In a

sense we are all excited by sights like this. It takes us back to a

time when things were more simple, when people got on with each other

more closely. The great thing I find in scenes

like this in India is that you never feel as if people have it in for

you. They are too busy doing their own work. I think in the West,

somehow, because everything is so tidy and clean, it has lost that

sense of kinship. Well, as the Australians would say,

I'm like a kid in a lolly shop, here, but it is not just really

about the fish. Here it is about the curries, that is really exciting me.

Because being the most popular City in the whole of India, Bombay has

fish curries from everybody where! Manning lower, Madras, Kerala, Goa,

you name it. I can't wait to get out there and try them all dash

Maggalore. So, the overall effect is that this place inspires you to

cook. My little house at the edge of the

lag un is the perfect place to cook a curry, resonant of the vibrant

fish market. I am slicing up the squid here.

Cutting it into the rings. It has been prepared with my trusty Indian

knife. It cost me 40 rupees, not a lot of money. Now I am making a

masala. I will add cumin seeds, black mustard seeds, turmeric,

garlic, chilli, and finally fenugreek. Turn it on and whizz it

up. It takes seconds. I will turn that out on top of the coconut to

remind me to put both into the trusty chatee. With a good quantity

of vegetable oil with some sliced onions. Stir it about a little. Then

I have garlic green chillies and sliced ginger.

Next, while it is still hot, I add my squid.

OK. There we go. In goes my masala now. Also the

ground, grated coconut. I just think it could do with a little more

colour and probably, thinking about the amount of chilli in there, a bit

more oomph. So I am going to add some chilli powder. About a British

teaspoon full, I should think. Now add some tomato. There we go. Just

chopped up with this hot, country tomatoes. They all taste deliciously

sweet. So that is looking good. I want to add a little water for a bit

of sauce. I always keep a water bottle near me whenever I am cooking

with Indian dishes. You never know when you may need it. Often if the

spice is burning a little or you need more for a liquid sauce. Now a

very important ingredient in Mangalore cooking, some tamarind.

Sometimes I find it is little sour, I like to add a little sugar.

This is unrefined. It tastes wonderful. Like fudge. I'm going to

add now a little bit of coriander. You know, I just love curries like

this. It is not all about long, thoughtful cooking, Indian curries,

sometimes you can do it like this one. Very good it is, too.

I had this at a restaurant, not a restaurant, a gap in the wall. This

took ten minutes to make it is cheap, no-fuss cooking. I love it.

We love it too. We are all looking for cheap, no-fuss recipes just like

that squid curry. And possibly the least fussy dish in the entire world

is Yorkshire pudding. Now, apparently there are chefs out there

like Tom Kerridge and John Sergeant talking about all sorts of nonsense.

Put that aside it is National Yorkshire Pudding Day tomorrow. So,

it is eight eggs, eight ounces of flour, and a pint of milk. Just

normal plain flour. Eight is a lucky number. That is the

reason I am putting eight in. Eight means to rise. So maybe there is

something there! See, my granny knew a bit of Chinese! She was on it! I

told you! So, eight eggs. Medium-sized eggs. And always by

hand, never with a machine. Now whisk this together with a pinch of

salt. No horseradish, no water, no beef consomme, Mr Tom Kerridge! Why

would you put that in? I don't know. North of Watford we call that is a

soup. Mix this together like that. If you use a machine it toughens the

flour. Now full-fat milk. No semi-skimmed rubbish! Full-fat milk.

Mix it together like that. Always, always by hand! Don't overmix it.

That's it. Some lumps in, my granddad said that

lumps are OK as long as they are in the right places. Put it in the

fridge. Leave it for a minimum of eight hours. Don't stir it, don't

touch it. I take a six-tray mould. Put it in the centre of a baking

tray. No duck fat! Duck fat is a new thing down here. Dripping. This is

beef dripping or pork dripping. Where do you get it from? The

supermarket. Absolutely. Then put these in there.

Take your tray out. This wants to go in at 400 degrees Fahrenheit, gas

mash seven. 200 degrees centigrade. For at least ten minutes. Get it

hot. Stir this with a ladle and then pour it into the moulds. You should

hear a sizzle as it drops in. Three-quarters of the way up the

moulds like these. All in. It has gone quiet, you see. Look at

that. I have my apron on. I mean business! Now you will appreciate

this, Maimie, you are a Yorkshireman as well. I am a Yorkshireman! Yes, a

Yorkshire lass but that is fine. Yep, that is fine. Now, in the oven.

Walk away for 30 minutes. After ten minutes, open the oven door and then

close it. Now I am cooking this with a small bit of roast beef.

That's a Yorkshire portion! You are used to this on the film sets. Now,

The Musketeers, I watched it last week. Fantastic. Great film sets.

And amazing locations. The Czech Republic is a fantastic place to

film. It does the work for you. You are

walking down the streets that are real. You have this grandure to it,

that you are just in it completely. You don't have to imagine it too

much. So we were lucky. What you familiar with the stories

before? I was obsessed as a kid. I had seen lots of adaptations of The

Three Muskateers, but I did not read the book until after I got the job.

Is acting in your blood? Your father is a famous chef? Yes.

He is Eugene McCoy, you didn't want to follow in his foot steps? I vowed

never to get into catering. It was all we knew as kids. So I steered

away from it. I always said to my dad. He was working out front. He

was acting, almost playing a part. So I thought I did something similar

in that environment, but, yes, I steered away from the kitchen.

When you started acting, it was the stage that drew you in first? I did

a lot of dancing as a kid. It was very musical, all jazz hands and

modern. I used to do break-dancing. I tried

it once and nearly broke my neck on this show about three years ago, but

getting down to London. Getting the first job, it has been a quick

transition for you, really? In terms of your career? Quick? Yes, now you

are in films, television? Yeah, I have been doing it for what feels

like donkeys years. I have been around the houses a bit.

A lot of actors spend years and then get a lucky break, but you have done

a lot of stuff. Yeah but I left about 13, 14 years

ago. It feels like it has been a while, but maybe not in the big old

scheme of things. I tend to forget some of the early jobs.

Talking of early jobs, we had Chris Marshall last weekment you were in

the Bill? Yeah, everyone has done the Bill. I had a horrible time on

the Bill. I was playing a council worker. I bite my nails badly. So

they stuck false nails on me. I had to fly into the scene, every time I

got a nail in my hair, my fruit bowl, I goes stressed and teary as

the nails were a mess! But in The Musketeers you play a great

character. That evil character of the y, but a -- nasty lady but a

great character to play? Yes, it is brilliant. She is brutal, ferocious

and deeply troubled, but what is good about the episode tomorrow

night, episode three, that is where we go back and see she has come from

and we see the secret that she has been harbouring. That is with her

and Athos. That is touched on at the end of episode one. So we get to

delve into the characters and see them in a new light. We get to

understand them a bit better. So, The Musketeers, do you get it in

China? We are the Muskateers. Yes! Your character has the fiery horse

energy. She does. She is driving forward.

She is not one for going back, but great to play.

Now, The Musketeers, how many episodes is it? Sorry, that looks

amazing. It is ten episodes. So episode three

tomorrow night. And you have a film as well? Yeah, yeah, I'm feeling a

lovely piece it is called Set Fire To The Stars. I play the 1950s diner

waitress. Gum-chewing. Barking orders back to the kitchen. A

smalltime girl. That is with Elijah Wood? He is

playing Dylan Thomas. It is a great storiline. The two had

a fantastic connection in terms of their life. One helped the other?

Yes. Hugely. It captures the relationship that is fraught and

close. Then all of the characters that Dylan met along his travels

there that inspired his later poetry as well.

It is a good period. Well, there is your roast beef. You

can take a few slices of this. Yeah! A bit of sauce to go with it.

Can I have lots of sauce. Of course, roast beef and sauce

wouldn't be good, if it wasn't for this... Yorkshire pudding.

There should be a fanfare or something! Now Yorkshire pudding

should be crispy on the outside, soft in the middle.

They look great. That is so good. Thank you. This is a proper

Yorkshire, isn't it? Bless your granny. That is lovely. Really good.

So, what are we cooking for Maimie at the end of the show? It is the

battle of the puddings. It could be coffee cake with caramel sauce. I am

making my own caramel, with a creamy filling, served with vanilla

ice-cream. Or food hell. The stodgy steamed treacle sponge pudding. I

will make a classic batter of golden syrup and serve it piping hot with

lots of vanilla custard. And the chefs... This is going in my

new book! You will have to wait until the end of the show to see the

final result. Now before you go, remember, eight

eggs, eight ounces of flour, a pint of milk. No beef consomme!

Welcome back to the MasterChef kitchen. A good day today. A great

day. You are presenting your food, not just to John and I but to three

guest judges. Three that know the competition very well. Two finalists

and a previous winner. You three are brilliant.

But the issue today is that one of you will leave the competition.

One hour and 15 minutes, ladies, let's cook.

The contestants must cook a two-course meal to impress the

finalists. At this stage, the competition

suddenly steps up. Our guest judges, they know great

food. They are great cooks in their own right. They will expect decent

stuff. Van et, what are you cooking for us?

A salad with lettuce, pears and walnuts and for the main course a

fish stew with a roux on the side. The fish should be great, how about

the salad? The salad will give you heartbreak. However I arrange the

leaves on the plate, you will find something to complain about.

I will love it. Janet has two intriguing courses. The fish stew

sounds amazing, but it would be nice to see something cooked with the

salad. This is MasterChef. I think that the salad is good enough for a

quarter-final but as long as it has elegance to it. My worry is that she

will serve it up on a shovel. Halfway, Janet. Tell us what you are

cooking today, Katy? I am cooking salmon in a mirin and soy sauce,

with Japanese sticky rice and cucumber salsa and a chocolate

mousse. Whoa, what is that? Balsamic going

in the mousse. Are you nuts? Am I? I like it, but then I like lemon and

dark chocolate. So. Jo, what are you cooking for us? I

am doing a nice healthy starter. Rainbow salad.

There are different coloured beet roots and carrots. Beautiful.

Yes. Then I will do scallops with pureed Swede and potato mash. Greens

and lardons. Why are you loving the competition

so much? It is making me use my brain and try to be creative and I

want to get better. Good! Jo is making the first course

with absolutely no cooking at all. Once again it is Master Salad Cook!

Nine minutes, Janet. Don't forget the potatoes.

I am doing them now! Nagging Nora! You have about two minutes left.

Janet, that is the first grown-up presentation! Thank you, Gregg.

Good to see you two getting on very well.

I know. I feel like a teenager having a first snog.

OK, Janet. Ready to rock and roll? Yep.

Take the plates to the dining room, please. And be nice to peep.

OK, Uncle, please. And be nice to peep.

OK, John! Hello! We are very excited. Right, I am not good at

being a waitress. This is where I may let myself down.

No. No. Around the back. It is a salad with a tiny bit of

rocket. Pear, Roquefort and walnut with a dressing that is walnut oil,

and white wine and vinegar. All right? ! I think that looks

gorgeous. It is what it says. A simple salad.

The balance of the flavours is lovely. She has gone slightly over

on the dressing but it is delicious. I will eat all of this. It is

lovely. It is just a bit dull. So simple. I

don't know if I can judge anything other than the dressing. Because

actually, you have not don anything else.

No, so it all hinges on the fish stew.

OK, Janet? Yep. Five minutes.

It would have been nice to have warmed the plates, Janet.

Shut it. What did she say? She said shut it!

Take the little plates first, then they know that they have something

bigger coming. Hi! Hello, Janet. We are going to

have my fish stew. This is the side. Oh, I have go around the back. Now,

because I have been so upset by Gregg saying that my presentation is

rubbish. I have brought my squid napkins.

I love them. Thank you very much. Janet versus Gregg. My money is on

Janet to win any time! It is squid, hake and cod. Is there

a roux? Yes, if you don't want to stink all day, don't have too much.

Enjoy it. Don'tory about getting it on the napkins.

I am a bit disappointed in the presentation. It looks a bit

blurr... Oh, dear, my scallop is raw.

My potato is raw too. You can tell it is a home-made stock

and base. I like that. And you can see if that is enough to

keep Janet in the competition in 20 minutes. Still to come. There is a

double helping of Ken and Ching. They are in the studio. And we are

taking a look at their fascinating food journey in China. They are in

Chengdu, sampling the delicacies, before heading to a restaurant to

enjoy a rather different hotpot. Now it may be the Year of the Horse, but

for Ken and for Ching it is the day of the egg. They both have to WOK

really hard. This is not a wok! A bad wok joke!

They have to try to smash Paul Rankin's time. That is the Saturday

Kitchen Omelette Challenge later on. And will Maimie be facing food

heaven with the coffee cake with caramel sauce? Or food hell, the

steamed treacle sponge pudding? Right, let's get cooking. At the

hobs is possibly the biggest WOK Star! In the curry -- cooking world!

Welcome back. What are we doing here, then? I am

going to put you to work. OK. So what is the name of this

dish? What are we going to make? It is crispy fried pigeons. You make a

master sauce. What goes in this first is chicken stock. Why is it a

master sauce? Because it is a sauce you can keep almost forever. I have

been to a restaurant in Hong Kong, where the master sauce has been

going on for almost 100 years. What you do is make the sauce and keep

adding to it and you are cooking things in it. It is so superb. You

start with the chicken stock, rice wine.

Because it is getting richer. You bring it to the boil all the time...

Exactly. You can put it in the fridge.

My mum had a sauce she had for a few years. Every time I opened up the

fridge, I said there was something growing on it, no. It was great.

Two soy sauce, light and dark. I will do it like you, rinse it out so

we don't waste it. A touch of sesame oil.

And we have ginger. If you can peel that. Thank you. The ginger will add

flavours to it. Do you use this for a variety of

things? We are using pigeon? Yes. You can cook duck in it if you want.

You can make chicken. It is just so fantastic.

Like you say, you can strain it off or keep adding to it or keep the

bids in? Yes. These lovely cinnamon bark. And also star anise. This is

very medieval, almost. That is a Yorkshire diamond there!

This is rock sugar! I know! A Yorkshire diamond! This rock sugar

you buy in a Chinese grocery but it gives a wonderful sheen to the

sauce. A good helping of pepper. Now we want to blanch the squab. The

pigeon in very, very hot water. What that does is removes the impurities.

It gives a clean taste to the pigeon.

So do you class this as crispy? It will be.

Is that a relation to crispy duck? This is better than crispy duck.

Is it the same way that you make it? No. Crispy duck you take it,

marinade it, steam it, dry it and then fry it.

So this has come up to the boil. OK, we bring this to the boil. This

is what it looks like after it has been cooked. You get that wonderful

colour. We are fishing that out. What you want to do is we have

some... This here? That's right. So, you have let it air-dry? In Hong

Kong, the chefs put it in front of a fan.

At the last moment you take the pigeon and in very, very hot oil.

You want to fry it. If you do it the way that the chefs

do it, you take the hot oil an drape it over the pigeon. So that the skin

is nice and crispy. It take as few minutes for the pigeon to warm up

again. So, you don't deep fry it, then. You are basting it? Yes.

Almost basting it like this. Now, 2014 will be busy for you and

for you as well? Yes. You have a new restaurant? This is the first. I am

announcing the name here for you on Saturday Kitchen. It is called, Me!

Is that it? No, it is Mee! Mee means noodles in Malaysia.

It means beautiful in Korea. So where is the restaurant? It is at

the Copacabana Palace, two minutes from the beach.

It is in Rio! Yes. We will be opened up in time for the World Cup. So I

expect a lot of your viewers will eat there.

The restaurant may be open but the stadium may not, is that right?

Don't go there! You will not get in the country, now! Let's do a council

more. I will do those, you show us your

stir-fry. Good job. So vegetables stir fried.

Sorry, how long do you let this dry? A few hours until the skin feels

like parchment paper. I will stir-fry this. This is probably

something that Ching knows very, very well. Our mums, right? You come

home from school and our mums would get the wok hot. As soon as you walk

in, you smell hot oil in the wok and what goes in there is garlic but

crushed. Not chopped. That is what give it is a really

nice flavour and simple salt. So of all of the places you have

visited... Are they laughing at you or me? I have switched off. I am

doing this! You can present the restaurant -- rest of the show, Ken.

I could never make a Yorkshire pudding like you. You can now, you

have the recipe. Ching and I are thinking of

possibilities of how to use that. Here we go, Ken Hom's Yorkshire

Pudding Restaurant. Named after James.

No, it won't be, it will be in Rio, some fancy place like that.

I will give you credit but no royal tis! Some pepper and salt.

Is there chilli in there. I can't actually see! This oil is hot.

Are you OK? Fine. I am worried about you now.

We don't want to lose the presenter. Don't worry, mate. There are

hundreds of chefs on TV that can do this. We need to do the salt,

apparently. Can you do that. I can't see a dam thing! Why are my eyes

watering? ! That was perfect. Oh, you baby! Shush! Do you have a pan?

How many? One is fine. Don't worry, we will edit this bit

out. I am never going to be invited back.

Nobody noticed! This is easy to do at home, isn't it? ! My eyes are

burnt! Now what I have here is Sichuan peppercorns. Roasted with a

little pepper and salt. Mix that together.

My nose is running... I will get eye drops for you.

Let's cut up... Let's put this in the container there. That is

perfect. And we will cut up our pigeon.

You can smell that. All of this wonderful flavours.

Also amongst everything you are doing, you have launched a new

campaign. Yes, for prostate cancer. Men

United! It is very interesting. We thought we would get a maximum

15,000 men to sign up and we already have over 50,000.

Fantastic. In a matter of days. It is great.

I figure that if we can save one life, that would be worth it.

So, raising awareness more than anything else? Yes, absolutely.

Getting people tested and not being afraid to get tested. There you are.

So, tell us the name of that dish as I can't see it.

Crispy fried pigeons! Don't disinvite me! You know it tastes

better than the Yorkshire puddings, that is why you're crying! Dive into

that. There you go. Sprinkle some salt on as well? Yes and some lemon.

So, we are in the stir-fry, garlic? Yes, garlic, salt, pepper and stir

fried greens. Happy with that? That is good.

We sent Susie Barrie to London's China Town to pick out some wine.

What did she choose to go can Wen's perfect pigeon? -- Ken's perfect

pigeon. Ken's moth water crispy pigeon is

worth cooking just for the smells that will fill your kitchen as the

stock bubbles away. And the dark stock, along with the pigeon meat

that tell us we are in red wine territory here. If there is one red

grape variety that is made to be drunk with game it is Pinot Noir. If

money were no object, I would be reaching for something like this, it

is a beautiful wine from burgundy in France, but I am looking for

something more affordable today. A wine that is fruity to cope with the

saltiness of the dip. So I have chose an wine from New Zealand. It

is the ban ban Bank bank. This is a versatile style

of wine. -- Brancott Estate Pinot Noir 2012. This is a wine that works

well with meat dishes, because of its low tannin and bright, fruity

character. That smell is amazing. It is like a warm spiced plum pie in a

glass. So what we have is a light but a ripe and easy-drinking red

that will taste fantastic as you dig into the crispy pigeon pieces. There

is lots of fruit here to balance the saltiness of the dip and the soy.

Also to enhance the flavour of the meat and to off-set the vegetable

Chinese greens. The taniness in the wine are soft. Allowing the subtle

spices to come through, the cinnamon, the star anise and the

ginger to really work their magic. So, Ken, with a plate of your crisps

which pigeon and a bottle of this gorgeous red to share, I think it

will be a happy Chinese New Year for everyone.

The girls are diving in. What do you think of the wine? Fantastic. It

goes well with the flavours, delicious and fruity.

What do you think? Is it is amazing. There is a lot of pepper coming

through. Delicious, really well cooked! Of

course! It is Ken Hom! Right, let's get back to Celebrity MasterChef.

Gregg and John need to eliminate one more testant -- contestant, but Katy

Brand is delivering her food now, take a look at this.

15 minutes. Until I serve the first course? Yes.

OK. You have three minutes left.

OK. Nice, nice, nice.

60 seconds, please. Yep.

Go on, girl! Hello! There you go. Thank you.

Thank you very much. This is a salmon in mirin and soy sauce. There

is Japanese sticky rice and a little cucumber salsa.

This looks delicious. I hope that the rice is as good as it looks.

Oh... The flavour she has in the salmon is exceptional. The sauce...

I want to know that did not come out of a packet. That sauce is

fantastic. For me the salmon is perfectly cooked. Exactly how I like

it. The flavour is glorious. 15 minutes until the desert going

out. OK.

Are you happy? I don't think they are quite set. I should have got it

in the fridge a little earlier. You know that the mousse is not

properly set when a raspberry sinks in it.

I am done. The biscuits? Oh! Good, Katy. Go get

them, girl. Hello. Hello! Thank you. This is a

balsamic chocolate mousse with ginger berries and shortbread. I

hope you enjoy it. We certainly will.

Thank you. If this tastes as good as it looks,

it is going to be a winner. If I had not known it was balsamic,

I would say there is something about the mousse that I did not like that

make it is fruity. It does not do it for me. I like the mousse, I could

happily eat that. The biscuit and the berries are the winners on this

plate for me. 15 mens, OK? Panic, panic.

-- 15 minute, OK? Panic, panic. If that tastes as good as it looks,

you are doing well. Yovment o, I think they are

beautiful. Go on, present them with pride.

Thank you. Hi!

Thank you. This is a raw vegetable salad with pomegranate dressing.

Thank you. It looks delicious. You could hang this in the Tate.

They are a big clash of colours. They are beautiful. I love them.

The good thing about the dish for me is that you have the krufrmy

vegetables, you have the lovely vinaigrette and then a pop of

pomegranate seed. I think it looked wonderful but it

is raw vegetables on a plate. You have four minutes.

Very nice. Is that it? Anything else to go?

There is just a little of these. Nice.

Well done, Jo. Well done, Jo. This is scallops with Swede and

potato puree. I hope you enjoy it.

Thank you. It looks delicious. It was tough to cut into the

scallop. It is not cooked. No cooking time on the starter.

Scallops take two, three, four minutes, five minutes, she had an

hour and a quarter. It has not lived up to expectations, has it? Not at

all. I think that today's round is close.

Janet's salad was probably the tastiest thing we had today. The

first time we saw Janet present something with style.

Janet's stew made a good rich base but the fish and the potatoes were

not well cooked. They were mistakes. As we predicted that there would be.

I really liked Katyy's dish. A lovely sweet sauce.

The was cooked beautifully. The sauce was sticky. The dessert was

wrong. The berries and the ginger and the biscuit, good but the mousse

with the balsamic vinegar? I have no idea.

Jo did a lovely good-looking vegetable salad, but that is not

cooking. It was the start of the dish but not

the whole dish. As for the scallops. I liked it. I thought that the sauce

on the outside with the smoky bacon and the saltiness coming from the

cabbage was lovely. Not an easy judging decision today.

Who has the necessary to march forward in the competition?

Today was good. The judges was not easy.

Unfortunately, one of you is going to be leaving the competition.

The person leaving us is... Jo. Thank, Jo.

Bad luck, Jo. Next week you can see four more celebrities join the

competition. It is time to answer your foodie questions. Each caller

helps to decide what Maimie could be eating at the end of the show. Sfirs

Jason. What is your question for us? It is for Ken Hom. I would like to

know the best Chinese chicken breast meal.

What do you think? I think chicken marinaded in some soy sauce, rice

wine and cornflour and sesame oil. You stir-fry that. Take it out so

that it can rest while you cook the veggies. Then throw it back in with

whatever sauce you want. It is heaven.

It transforms the texture. Stay away from the deep-fat fryer! Good luck

with that. What dish would you like to see, food heaven or food hell?

Food heaven, thank you. Nikita from Kent, are you there?

Hello. What is your question? I have some

pork. Ching He-Haung? Well you could have

the pork, loith soy, ground pepper and make it into meatballs.

Ken? I would add raw prawns to it and spring onions and ginger, salt

and purpose. Fantastic, a great combination.

Two recipes there. What dish would you like to see, food heaven or food

hell? I am sorry but food hell, please.

Nicky from South Wales, are you there? Hi. What is your question? My

father shot a pheasant. I wonder fundamental you had bright ndz for

me this -- bright ideas for me this evening.

Mths I would do it the same way as we did the crispy fried pigeons. It

would be fantastic. Or you could roast it. Make a

Sichuan pepper with Chinese five spices. Coated and roasted and

stuffed with ginger and scallions. It would be delicious.

Or you would cow roast it and serve it with Yorkshire puddings! What

dish would you like to see at the end of the show? Food heaven,

please. OK, so for one week only on Chinese

New Year, the Homelett Challenge! Take your station, guys. A , cooked

as fast as you can. Do we really need all the eggs?

Three eggs, as fast as you can. Go! We hate this.

Ken, where is the wok! Come on, Ken. Hurry up. I hate this.

Shall I put the butter in? That's it, Ching! Yeah! You know I get a

lot of comments about this. Ken, it is burning! Ching is very

good. Look at her. You will not be able to

taste this. Where is Madhur jafry! ! -- Jaffrey.

We nearly ran out of music but we got there.

It leaves me about two-and-a-half minutes to cook my dish at the end

of the programme. Right, now to taste this... Well, it is cooked!

However, this one... Yes, this is healthier this way.

It has all of the goodness. Hmm! Ken, do you think you have

beaten your time of 1 minute and 14 seconds? No.

You did. We are getting you under a minute by 2020. You did it in 1

minute and three seconds. So quicker but staying where you are! Ching,

where are you? You did it in 23. 84. Ten seconds quicker than the

previous time but it needed to go back in the pan for another ten

seconds. That is not going there. So, will Maimie get her idea of food

heaven? Coffee cake with caramel sauce? Or food hell? That steamed

treacle sponge pudding? We will make our choices but we are looking back

first to China, these two are in the city of Chengdu, getting stuck into

fascinating and local street food. Enjoy this one.

We are three days into the stay in Church of England duchlt Ching and I

are on the look out for authentic street food.

That is brilliant. Just brilliant. That is fresh chicken! Western

complains are moving in here. McDonald's has 28 out let's and 7/11

are planning to open a staggering 350 shops in Chengdu in the next

five years. Still, we don't have to look far to find delicious Chinese

fast food like these delicious pork buns. Made from steamed bread, they

are an incredibly popular snack throughout all of China.

We saw in Beijing that they have their version. Everybody has their

version. It is like a sandwich. It is delicious.

In Cantonese we have the barbecue pork with no vegetables. I took it

to school. People were envious. They had horrible cold-cut sandwiches. I

had this. Even though China is modern, I don't think that the food

culture is in any way endangered by the foreign fast food places. Just

because there is a tradition of eating things like this.

Yes. The real threat to authentic food on

the streets of Chengdu is the re-development sweeping through the

city. It is like a different planet.

They say that China has half of the cranes in the world. As the old

neighbourhoods are torn down, many of the street stalls have been moved

here. A purpose-built recreation of the old Chengdu. So this is really

modernised. It is but it is OK.

That looks good. They all look good! This is a

Sichuan delicacy. It is a rice ball.

It is called the Three Big Bombs. It is to attract people to come. It is

the sound of it. The theme-park atmosphere has done

nothing to dent the Chinese enthusiasm for unusual and wonderful

snacks. Like deep fried rabbit's head.

Shall we try one? This is the rabbit head? Shall we try one? No! I want

to try this. I have never tried it before.

This about 80 pence. It smells good.

Hmm. The cheek. You know what it tastes like? It

tastes like, a little like a hen. OK, then.

Soot seasoning and the spices on it are tasty. It does make something

that is -- The seasoning and the spices on it are tasty but it

disease make something really gross taste delicious.

I have a food tradition here that will never be forgotten, however

fast the city grows. It is a national dish of China.

This fiery bubbling cauldron of broth is known as hotpot. You can

order pretty much anything you like, but the catch is you have to cook it

yourself. This is China's fondue, but they

have been eating hotpot for thousands of years.

Hello. Two portions.

Bamboo shoots it is fantastic how they have sliced it.

There is no cooking here. All they do is prepare.

Right. Of course, here they do a mean

numbing-heat version here. I want to know what goes into it. This is

where they make the soup bases. That is a lot of flower pepper. The

popper hot pots are shaped like thein and the yang simple to

represent the mild on the one side and the spicy on the other. So dried

chillies and the Sichuan pepper. There are many varieties of hotpot

but in this version, thein side gets added flavour from a fish, tomatoes

and what looks like spam. It might seem a weird combination

for Western tastes but the buzz here is amazing.

It is clear that for the people of Chengdu, hotpot is just as an

important a social event as it is a meal.

Fas the hotpot was not already spicy enough, more stock and chilli oil is

brought to the table. That's a lot of chilli oil! It is sealed in

bizarre looking clinical bags, apparently to assure the customer

that the oil has not been recycled, but now that the government is

cracking down on food safety, reusing cooking oil has been banned.

It is making me hungry looking at the spice write red sauce. It seems

with have allowed the waitress to order too much food, but it is the

heat from the lethal looking broth that I really wanted to try.

It is not what I expected. It is not as spicy as I thought it would be.

Did you not taste the numbing heat? It is a delayed reaction.

Yes, there is a delayed reaction. It is really spicy.

It is only when you say it is delayed I see it! I think I am

beginning to understand why everyone is obsessed with the unique

combination spices. The first few days when I was here, I felt my

bones creaking, but I notice since I have been eating this food my joints

do not creek the way that they did the first day.

Very enjoyable. Right it is time to find out if Maimie is facing food

heaven or food hell. Food heaven is this pile of ingredients turned into

caramel. A little-to-thing. -- a little toffee thing. Then the coffee

sponge with ice-cream to go with it. Food hell, of course, that could be

here. You have steamed treacle sponge pudding. Not a lot of

ingredients but lots of flavour in there. A classic, family favourite.

What do you think these two have decided? It was 2-1 to food heaven.

Have they been nice to you? Yes! Unfortunately, they have not! They

have chosen the steamed treacle sponge pudding! He made the

decision. Oh, no! So, what we are going to do

is make the pudding. So lose this out of the way, guys. That will be

great. Move that to one side. We are going

to do the pudding. If you can do the ice-cream for me. So six egg yolks

and six egg whites. Now the pudding. The butter.

I do like butter. Well lots in this. This is a proper

steamed sponge pudding. First we take the butter. Low that

into the bowl. That will go in there.

Add the sugar. Mix this together. I will flavour

this with lemon and some vanilla. Now we failed to mention, I was busy

with the Yorkshire puddings, what time The Musketeers is on? 9.00pm on

BBC One. So this is the third of ten? Yep.

Episode three tomorrow night. We have ten and then we will find out

if we get a second series on Monday. So an interesting time.

It must be looking good so far. Does your character come to the forein

this programme? Yes, tomorrow night she does. We see her with Athos.

Their storiline starts to unfold tomorrow.

We get a good sense of where they have been and where they are going.

Now heat this to a thick custard. This is not ice-cream, just a

custard. We whip up the butter, the sugar and

then I add the four eggs in here. We add that. You can throw all of this

lot in one. Throw in the eggs, one at a time. This is where you have to

watch this. This is like making a custard but this is the way you make

ice-cream the same as well. Can yes not just make ice-cream, then? We

could put it in the ice-cream maker but it was my decision.

He was trying to blame it on us. Technically, I am staying away from

the fryer. It does my head in, that! Then we mix in rain plain flour, no

need to sieve it and then baking powder.

The key to this is really the proper steaming method. You condo this

recipe in the microwave and it does in four minutes but it does not

taste as good as stuff that has been steamed in a wok or over water.

You could do. A wok is best.

Everything works better in a wok! Now we take golden syrup. You can

use black treacle or a combination of both. Keep that on the heat, I

want it nice and thick. Push it a bit further.

He is not happy with you. No, he is pushing me around.

So the syrup in the bottom and pile in this.

How do you make it so it is not hefty and it sinks.

I think you don't cook it enough. I think it is because it is

undercooked more than anything else. So take your grease proof and tin

foil and fold it like that. This allows the grease proof and the tin

foil to expand as it rises. If you don't what will happen it

will touch the top of the mould and it will be heavy. So loosely put the

greaseproof and tin foil on top like that.

You have a minute for the custard. He is there. He is on it! Then we

will tie this up like that. Just tie it around. Then pop it in the

steamer for one-and-a-half hours. Gently steam it and bring it to the

boil and steam for one-and-a-half hours. And we have one in here.

Lovely. Look at that. How do you make the custard not to

have a skin on it? At school, they used to hide the school on it, the

skin on it, if they were feeling mean.

That is because it is packet. Can we convert you to the dark side.

Now lift this out. . Oh, yeah it looks horrid.

There is custard with the lumps in from the guys over here.

This is what you get to dive into. That looks really good! I will get

the wine out. So we have got a Greek wine with

this, Anthemis Muscat of Samos 2005. Waitrose, priced at ?9. 99. You

could have it but it is not open! It still has a cork in it! It is going

well today's show. Happy with that? It is quite nice. It is perfect.

And the wine is fantastic. Well that's all from us today on

Saturday Kitchen Live. Thanks to Ken Hom, Ching-He Huang and Maymie

McCoy. Cheers to Susie Barrie for the wine choices! All of today's

recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. You can

enjoy more of our Best Bites tomorrow morning just after 10am

over on BBC2. In the meantime have a great