:00:19. > :00:27.for food then you're in the perfect place! Good morning.
:00:28. > :00:31.If you're in the mood for food, then you are in the right place.
:00:32. > :00:38.This is Saturday Kitchen Live. Welcome to the show! Cooking with me
:00:39. > :00:41.in the studio are two top chefs! First, the man in charge of the
:00:42. > :00:44.Michelin starred Indian restaurant, Benares. It's the brilliant Atul
:00:45. > :00:47.Kochhar. Next to him is the Frenchman with a passion for pork
:00:48. > :00:50.and an award-winning restaurant just outside Paris in the suburb of
:00:51. > :00:56.Montroy. It's Stephane Reynaud. Good morning to you both. Atul, what are
:00:57. > :01:00.you cooking for us today? I'm making Indian street food, karara aloo
:01:01. > :01:07.chaat. And I'm making a dressing with spices, rather than tamarind.
:01:08. > :01:13.This is a vegetarian dish? The first time, I'm very excited about it.
:01:14. > :01:19.This is done with tamarind. It is quicker to make? It is much quicker
:01:20. > :01:26.to make at home, otherwise it can take hours as it is a chutney.
:01:27. > :01:32.And Stephane, what are you making? I am making tripe. Eight years on
:01:33. > :01:38.Saturday Kitchen, we have never had tripe. What are you doing with it?
:01:39. > :01:48.It is a tripe in breadcrumbs with sauce gribiche. A good mix with the
:01:49. > :01:55.crispy and the potatoes. Tastes delicious too. I had it in
:01:56. > :01:58.rehearsal. So two very interesting dishes to
:01:59. > :02:01.look forward to. And we've got a line-up of fantastic foodie films
:02:02. > :02:04.from the BBC archive too. Today there are helpings from Rick Stein,
:02:05. > :02:07.Celebrity Masterchef, Ken Hom and Ching-He Huang. Now, our special
:02:08. > :02:11.guest today has appeared in some of the most talked about shows on TV
:02:12. > :02:15.including the BBC drama, Tipping the Velvet and Dr Who. She was last seen
:02:16. > :02:18.on our screens starring in the award winning crime series, The Bletchley
:02:19. > :02:23.Circle. Welcome to Saturday Kitchen, Rachael Stirling. Good to have you
:02:24. > :02:28.on the show, Rachael. I know you watch it, amongst all of the things
:02:29. > :02:33.you do. You must be one of the busiest actresses around. You are in
:02:34. > :02:37.a play at the moment? Yes, well, I have opened that, then I start to
:02:38. > :02:41.rehearse another one for the Watford Palace.
:02:42. > :02:47.That is called Intervention. So, the one you are doing now for
:02:48. > :02:53.three week, then straight into the west end for something else.
:02:54. > :02:56.Too busy. Now, of course, at the end of the
:02:57. > :02:59.programme I'll cook either food heaven or food hell for Rachael.
:03:00. > :03:02.It'll either be something based on your favourite ingredient - food
:03:03. > :03:10.heaven, or your nightmare ingredient - food hell. It's up to our chefs
:03:11. > :03:13.and a few of our viewers to decide which one you get. So, what
:03:14. > :03:18.ingredient would your idea of food heaven be? White fish. Any white
:03:19. > :03:25.fish. And what about food hell? Those
:03:26. > :03:29.passion fruit things. Those seedy things.
:03:30. > :03:33.So it's either white fish or passion fruit for Rachael. For food heaven,
:03:34. > :03:36.white fish, I am going to use Halibut. The fish is marinated in
:03:37. > :03:40.white miso paste, sugar, sake and mirin then flashed under a very hot
:03:41. > :03:42.grill. It's served with some green vegetables in a teriyaki style
:03:43. > :03:46.dressing. Or Rachael could be having her food hell, passion fruit and a
:03:47. > :03:49.passion fruit souffle. The passion fruit is mixed into some ready-made
:03:50. > :03:53.custard along with a little sugar, and whipped egg whites. It's baked
:03:54. > :03:56.in the oven and served warm with passionfruit ice cream and a little
:03:57. > :04:02.shortbread on the side. You'll have to wait until the end of the show to
:04:03. > :04:06.find out which one she gets. If you'd like the chance to ask a
:04:07. > :04:13.question to any of our chefs today then call: A few of you will be able
:04:14. > :04:18.to put a question to us, live, a little later on. And if I do get to
:04:19. > :04:27.speak to you I'll also be asking if you want Rachael to face either food
:04:28. > :04:34.heaven or food hell. Food heaven is a good one, though. Now, how do you
:04:35. > :04:38.fancy Indian for breakfast? Oh, I love it.
:04:39. > :04:42.Right, cooking first is one of the country's finest Indian chefs. It's
:04:43. > :04:48.Atul Kochhar. So what are you making for us today? This is an Indian
:04:49. > :04:53.street food. This is very common in northern India. They normally make a
:04:54. > :04:58.tamarind dressing with this. I have taken this out.
:04:59. > :05:06.So I have sugar, water, black salt. What is this? This looks pink but
:05:07. > :05:10.when it comes as a solid it is black in colour, then when you mince it,
:05:11. > :05:13.it becomes pink. The black salt in the supermarket is
:05:14. > :05:18.black. This is different? Yes. More of a
:05:19. > :05:29.rock salt. Absolutely. Then the spices are cumin, fennel,
:05:30. > :05:34.chaat masala. So I take the sugar first. Now you say that this is
:05:35. > :05:39.street food. Where abouts in India? There are so many different styles
:05:40. > :05:44.of street food, so many different styles of cooking. Is this from the
:05:45. > :05:49.north or the south? It comes from the north. Made with a variety of
:05:50. > :05:56.different potatoes. They would use sweet potatoes. Here I have used
:05:57. > :06:04.King Edward potatoes and also purple potatoes. Cut it into dices.
:06:05. > :06:10.Why the King Edwards? It is a nice chunky potato. It holds well. And it
:06:11. > :06:20.has the right amount of wax. Like for roasting? Exactly.
:06:21. > :06:27.I have many potatoes here. Now when the sugar melts, I can then add the
:06:28. > :06:34.spices. In a pan you can blanch the potatoes in water first. Then you
:06:35. > :06:38.can deep fry them or cook them slowly in the pan. Bring it up to
:06:39. > :06:44.the heat and cook it slowly. Now I have the purple potatoes here.
:06:45. > :06:48.You will see them in the supermarkets and the shops, but we
:06:49. > :06:54.are making these into crisps? Yes, we are making beautiful crisps to
:06:55. > :06:59.give a nice texture, so to speak. We add a little salt here. Then once
:07:00. > :07:04.the sugar has melted, I can then add the spices one by one. That will do,
:07:05. > :07:15.chef. So, what spices are you adding? I have fennel powder,
:07:16. > :07:23.toasted cumin powder, and those are the fennel seeds turned into powder.
:07:24. > :07:36.And some ginger powder. Use it sparingly as it can irritate. Then
:07:37. > :07:44.red chilli powder. Mix it all together with a little bit of salt.
:07:45. > :07:49.Normal salt. This comes to a vigorous boil. Then
:07:50. > :08:01.it reduces. The sugar will thicken the whole thing.
:08:02. > :08:06.Now you are bus busy you have your fourth book coming out? Yes, we have
:08:07. > :08:10.a book on Benares. We are writing that at the moment. I was shooting
:08:11. > :08:14.photographs yesterday with my photographer. It comes out in
:08:15. > :08:18.February next year. Fantastic. We both have a long way
:08:19. > :08:25.to go to catch up with Stephane, though. He is in double figures.
:08:26. > :08:32.I know. I know. Stephane was telling me he works two weeks on, two weeks
:08:33. > :08:37.off. I was jealous of that. I can explain to you how to organise the
:08:38. > :08:42.restaurant! I would need a course to understand that. Live with you for a
:08:43. > :08:48.couple of years to understand that. Where is the tamarind in the dish?
:08:49. > :08:53.Well, here it is the same way but with the tamarind pods. It is with
:08:54. > :08:57.all of the spices but it takes hours. I am cutting that by using
:08:58. > :09:04.the sugar and more quantities of the spices. It will achieve the same
:09:05. > :09:10.result. I used the mango powder too, that is tangy. It is raw mango that
:09:11. > :09:17.has been sun dried and cooked in. Now, the crisps here. They take a
:09:18. > :09:21.couple of minutes. Remember if you'd like to put a question to either
:09:22. > :09:29.Atul or Stephane then call us now on:
:09:30. > :09:38.Now here I am making a yoghurt foam. I have used yoghurt and increased
:09:39. > :09:42.the fat with a little bit of single cream.
:09:43. > :09:48.Is this you being fancy? I was inspired by you, chef! Don't look at
:09:49. > :09:55.me, I don't do that type of thing! So what is in there? Plain yoghurt
:09:56. > :10:04.with a little bit of cream. I have added a little sugar syrup. You can
:10:05. > :10:09.use honey. In Indian Essence we make this. That
:10:10. > :10:21.is in Bromley and we have a restaurant also in Bexford.
:10:22. > :10:25.Now, using this, you have to get the right amount of ingredients in
:10:26. > :10:29.there? That is so true. Unlike in the rehearsal! That is so
:10:30. > :10:33.true. Shall I leave this with you, chef. ?
:10:34. > :10:38.true. Shall I leave this with you, chef. I
:10:39. > :10:46.like it how you pass it over to me! You have a good hand in this.
:10:47. > :10:59.What is it? It is a foam maker. It makes the yoghurt into a foam.
:11:00. > :11:16.That looks like a fire fire-extinguisher.
:11:17. > :11:21.And it goes off like one too, if you get it wrong! Right, let's start
:11:22. > :11:26.plating it up. This is nice and crispy. We can take
:11:27. > :11:33.this on. So, the crispy potatoes. The
:11:34. > :11:38.pomegranate has gone in. Chopped mint and coriander, yes? Yes.
:11:39. > :11:47.I have a little more dressing to come in this. A pinch of salt.
:11:48. > :11:54.I have some chaat masala. I have some red chilli powder.
:11:55. > :12:08.I will stay away while you do that... It is a new shirt, I'm about
:12:09. > :12:15.to ruin it! I know what you are doing! I think that this is good.
:12:16. > :12:21.It is a little hot, but. That is looks good, chef.
:12:22. > :12:27.I am staying away. Come on! I'm like a poised gazelle!
:12:28. > :12:31.So, I have added the dressing. Come on, we have 1 million more
:12:32. > :12:38.people tuning in for this bit. What, just for the Spey? ! Yes! So,
:12:39. > :12:43.the potatoes are going in. I was going to flatten the potatoes before
:12:44. > :12:51.frying them. Are you ready? Wait. That is better.
:12:52. > :12:55.All you need is a Flake and you will be sorted.
:12:56. > :13:02.Beautiful. Right, we have the dressing done.
:13:03. > :13:09.Yes. The watercress... Crispy potatoes on the top. So tell us the
:13:10. > :13:13.name of this dish, then? This is... What is it? ! I don't know! What is
:13:14. > :13:18.it! ? What is it? ! I don't know! What is
:13:19. > :13:25.it! ! It is karara aloo chaat! That's it. We are done.
:13:26. > :13:34.It looks delicious! It looks good. It really is worth a new shirt.
:13:35. > :13:39.There you go. Dive into that. And I take it that the sugar just coats
:13:40. > :13:48.the potatoes. Yes and the mango powder gives it a
:13:49. > :13:53.tanginess. And the pomegranate. Hmm! That is amazing.
:13:54. > :13:57.It does taste delicious. We need some wine to go with this.
:13:58. > :14:00.We sent our wine expert, Susie Barrie to Surrey this week. So what
:14:01. > :14:07.did she choose to go with Atul's astounding potato salad! This week
:14:08. > :14:11.I'm in Surrey in the market town of Haslemere. The rain has gone, spring
:14:12. > :14:16.is on its way. I'm in the mood for wine! So let's find some lovely
:14:17. > :14:27.bottles to go with this morning's recipes! Only a chef like Atul could
:14:28. > :14:32.take the humble potatoes and turn it into a dish that tastes so utterly
:14:33. > :14:39.surprising and delicious. What is interesting about Atul's karara aloo
:14:40. > :14:42.chaat, is that its or begins lie in simple Indian street food. So when
:14:43. > :14:50.it comes to choosing something to drink with it, a cold beer, such as
:14:51. > :14:55.this Whitstable Pale Ale is an option, but this is street food on a
:14:56. > :15:02.different level. Atul has given us a beautiful and complex take on aloo
:15:03. > :15:06.chaat. So it needs a wine with a subtle sweetness to match the dish.
:15:07. > :15:12.I could have gone for a Riesling, but I need a wine with a little less
:15:13. > :15:17.vibrancy to go with the earthy potatoes. I have chosen a Pinot
:15:18. > :15:21.Gris. From Alsace in France. It is Finest Alsace Pinot Gris 2012.
:15:22. > :15:24.One of the crucial things to remember when matching wine to food
:15:25. > :15:29.is that the wine must be as sweet as the food. If it is not, the sugar in
:15:30. > :15:34.the dish throws the wine out of balance and make it taste dry and as
:15:35. > :15:42.Tringent. Hmm! That smells of red apples, and
:15:43. > :15:48.honey and spice. So, this dish is aromatic, rather
:15:49. > :15:54.than very spicy. And the gentle fruity nature of the wine allows the
:15:55. > :15:58.exotic flavours to really shine through. There is also a herbal note
:15:59. > :16:04.to pick up on the mint, the coriander and the watercress.
:16:05. > :16:09.Atul, this is such an innovative way to serve potatoes, it deserves
:16:10. > :16:13.something a little bit different, like this, to drink with it! Well,
:16:14. > :16:16.everybody is enjoying this one. Dive in.
:16:17. > :16:21.Tell us what you think. I think it is spot on. She has
:16:22. > :16:26.chosen a fabulous, a cracking wine. A great combination. There are a lot
:16:27. > :16:30.of flavours going on there. With the sweetness, with the pomegranate, the
:16:31. > :16:36.herbs but that is perfect. Had hmm! You are making sure that
:16:37. > :16:41.you eat this as the tripe is due in about 30 minutes! So, tripe,
:16:42. > :16:48.Stephane, what are you doing with it? I am frying it with a tartar
:16:49. > :16:56.sauce, with potatoes. You are pretending it is a fish
:16:57. > :17:06.finger! If you have a question for today's chefs then call: Now let's
:17:07. > :17:11.catch up with the brilliant Mr Rick Stein on his tour around India.
:17:12. > :17:33.First, he is visiting a modern restaurant. Similar to yours, take a
:17:34. > :17:44.look at this. These tower towers are from a Hindu
:17:45. > :17:49.divine text. Not far from the temple is the
:17:50. > :17:54.modern restaurant. I feel there could be a touch of Indian irony
:17:55. > :18:02.there, but they purely serve vegetable dishes are lots of rice on
:18:03. > :18:06.banana leaves, that they call saja. There will be always three to four
:18:07. > :18:11.different curries, made from lentils, chickpeas, spinach and
:18:12. > :18:17.potatoes, but the most popular is Samba. A spicy rich vegetable stew.
:18:18. > :18:25.The main word in this particular recipe is "lots." That is lots of
:18:26. > :18:39.tomatoes, ditto with the turmeric, shed loads of salt huge fistfuls of
:18:40. > :18:51.jaggery, and then tamarind water for freshness and acidity. Finally,
:18:52. > :19:01.asafoetida, used in India, as garlic is frowned on here.
:19:02. > :19:07.Now, these men are Brahmaians. They do not eat garlic, ever. So this
:19:08. > :19:17.powder is the closest thing to it. It is hot. Can I try a bit? It is
:19:18. > :19:23.hot. It is really good.
:19:24. > :19:30.It is really nice. Great. Now, what they call a tarkah. It is
:19:31. > :19:36.always added at the end to enhance the flavour. In this case it is made
:19:37. > :19:43.with fenugreek and coriander seeds, lentils and then curry leaves and
:19:44. > :19:48.dried Kashmiri chillis. That is poured into the vegetables at the
:19:49. > :19:53.end. It really lifts the flavour. In keeping with tradition, the food
:19:54. > :19:59.is always served in a certain order. It is auspicious to place the sweet
:20:00. > :20:04.elements on first, followed by the carbohydrates, which in the south
:20:05. > :20:12.has to be the rice. Then proteins, in the form of dahls. And finally,
:20:13. > :20:16.the nutritious vegetables and then cur -- curd.
:20:17. > :20:22.This is the only thing that they serve here, but everybody loves it.
:20:23. > :20:28.Everybody has the same thing. Imagine that probably half of India
:20:29. > :20:32.eats like this. All vegetarian and certainly in Southern India,
:20:33. > :20:37.everybody eats off a banana leaf. It is the most perfect vehicle for
:20:38. > :20:41.eating off. When you finish, you fold it up with anything that is
:20:42. > :20:48.left and throw it away, but you don't throw it away into the rubbish
:20:49. > :20:54.but to the cows! I'm getting very much more used to eating with my
:20:55. > :20:58.hands. I still find it difficult, because one's unfamiliar with eating
:20:59. > :21:03.with one hand and it is very difficult to stop from getting
:21:04. > :21:09.extremely covered, not only over my hands but my shirt and trousers! But
:21:10. > :21:14.the technique, apparently is not to get the rice too wet and roll it
:21:15. > :21:18.around a bit. Then use the thumb to fire it into your mouth.
:21:19. > :21:25.I'm beginning to get it. I think as you begin to get it, you
:21:26. > :21:31.begin to get to enjoy it. So, to cook. And I wonder, has there
:21:32. > :21:36.ever been a better location for a television chef to cook his heart
:21:37. > :21:40.out, surrounded by lovely birds and animals on the edge of this
:21:41. > :21:45.beautiful lagoon. Well, this is just the most famous
:21:46. > :21:52.dish I would suggest in the whole of Southern India. It is called Samba.
:21:53. > :21:57.A celebration of vegetable markets everywhere. It reminds me of walking
:21:58. > :22:02.down a long street near the temple. With lots and lots of vegetable
:22:03. > :22:07.shops. Some large, some small. Some with just a woman who has a couple
:22:08. > :22:11.of vegetables in from the country. Marvelling at the variety. You have
:22:12. > :22:15.to have a dish that uses the vegetables and this is what it is.
:22:16. > :22:21.Here are the vegetables. A selection that we got from the market this
:22:22. > :22:27.morning. We have okra, carrots, pumpkin, tomato, chillis, you name
:22:28. > :22:33.it, it is there. I will add this to the boiling water here.
:22:34. > :22:38.I just heard something, I have forgotten one really important
:22:39. > :22:45.ingredient that goes into this dish, that is the mungdahl. That softens
:22:46. > :22:54.as quick as the other vegetables cook. I used green mumg but here
:22:55. > :22:59.they prefer to use yellow. Now a teaspoon of turmeric and a teaspoon
:23:00. > :23:07.of sugar. I will let that boil and simmer away. Now I need to make a
:23:08. > :23:15.Marsala. So I add a teaspoon of dahl. Fenugreek and coriander seeds
:23:16. > :23:23.and three to four vibrant Kashmiri chillis. And curry leaves and
:23:24. > :23:30.asafoetida. Now, turning the fried masala into a smooth piece, using my
:23:31. > :23:36.wet spice grinder. Just make sure that the lid of your
:23:37. > :23:43.liquidiser is securely on. Otherwise hot oil could go over your shirt and
:23:44. > :23:51.your face, or in my case, WILL go over your shirt and your face! A
:23:52. > :23:55.mental note, I was thinking, in the final recipe, let the Marsala
:23:56. > :24:00.ingredients cool before blending! There we go.
:24:01. > :24:09.So now what I will do is to make a Takka. It is what you stir into a
:24:10. > :24:15.few dahls at end. It is normally things like hard fried onions,
:24:16. > :24:19.mustard seeds and fenugreek seeds, but stirring it in at the last
:24:20. > :24:28.minute it give it is a real flavour lift. Hence takka, hence the takka
:24:29. > :24:37.dahl. Enjoy with a hand ful curry leaves
:24:38. > :24:52.and tomato chutney it is really nice.
:24:53. > :24:59.Now Rick mentioned a plateful of d -- idlees. What they? It is a
:25:00. > :25:08.steamed bun. You can make a batter, ferment it and steam it.
:25:09. > :25:12.Rick used some very special lentils for his curry but there are lots of
:25:13. > :25:21.different varieties you can get easily in shops. I've got some
:25:22. > :25:29.readily available puy lentils. They are a great accompaniment to so many
:25:30. > :25:36.things including sausages. Now these sausages are a full, meaty pork
:25:37. > :25:42.sausage. I am going to fry them and make the ultimate cassoulet. We are
:25:43. > :25:48.using lentils to thicken it and serve it with mashed potato.
:25:49. > :25:54.Firstly, we chop up the bacon. But not too small. It is quite
:25:55. > :26:01.rustic. So get the pan here and take the fabulous Toulouse sausages.
:26:02. > :26:07.You get one sausage per portion. Throw it in with the bacon. To
:26:08. > :26:12.colour that nicely. Then we have onions, carrots, celery, and some
:26:13. > :26:16.leek. I will sweat that off in a pan and start to make our casserole part
:26:17. > :26:22.of this. I mentioned at the top of the show,
:26:23. > :26:25.you are extremely busy but acting was probably something in your
:26:26. > :26:32.blood. Your parents are both in the trade? No, no, my dad isn't.
:26:33. > :26:38.He is theatre? He produced a couple of plays, but he is not really into
:26:39. > :26:41.theatre. He got into it as he wanted to be involved with my mum, but mum
:26:42. > :26:48.has been a successful actress all of her life.
:26:49. > :26:54.Just a bit, Diana Rigg. I know, I know! My brilliant mum. Do you get
:26:55. > :26:59.advice from her. Or does she leave it to you? We always love giving
:27:00. > :27:04.each other notes. She came to see the show on Tuesday night. She gave
:27:05. > :27:09.me a couple of really good ideas with a couple of lines. Just
:27:10. > :27:13.suggestions as to how to deliver them. They were brilliant. We love
:27:14. > :27:19.one another's notes. So this is a show, a play that you
:27:20. > :27:22.are doing. Often we get actors and actresses to come on to the show to
:27:23. > :27:28.plug things. You are not plugging anything? No,
:27:29. > :27:37.I'm not plugging anything. Because it is sold out! But what it
:27:38. > :27:44.is about? It is a variation of a theatre play directed by John
:27:45. > :27:49.Gielgud. Then it was a disaster. You have never read such bad
:27:50. > :27:54.reviews. He went off, the writer went off with his tail between his
:27:55. > :27:59.legs and hid for a few years after as it was such a full-blown
:28:00. > :28:07.disaster, but I did a reading of the play, Variation, in Chichester. I
:28:08. > :28:15.knew he had these wonderful heroes. The lead woman is called Rose Fish.
:28:16. > :28:19.She has got great soul. She is from Birmingham. It is about a woman who
:28:20. > :28:24.is dying, who has an affair with a younger man. La Traviata is based on
:28:25. > :28:29.the plot line. He did this reading. I knew that
:28:30. > :28:34.there was something about the show. The director, Michael Oakley and I,
:28:35. > :28:38.did not expect the response that we got from the audience. It was
:28:39. > :28:44.fantastic. So two years later we are doing it. We cut it a lot. We went
:28:45. > :28:51.back to the original script. We looked at the original hand-written
:28:52. > :28:59.version of the script by Rattican. You can tell it excites you? ! I
:29:00. > :29:03.love it. I love the lead, Rose. She is rude, loud, vulgar. All of the
:29:04. > :29:10.things that I like. All of the characters you play have
:29:11. > :29:16.been in a way? Yes, unique or cross-dressers. I play a lot of men!
:29:17. > :29:23.I have worn a few sausages shoved down my pants! Any way, moving on!
:29:24. > :29:27.We have our veg here. We have the bay leaves, the cumin
:29:28. > :29:34.seeds there. It is burning.
:29:35. > :29:39.Rachael it is not burning! It is caramelising! Then in with the red
:29:40. > :29:45.wine. The whole lot goes in with the sausages and the bacon. And now the
:29:46. > :29:50.beef stock. Good quality beef stock. And then, when we have done all of
:29:51. > :29:57.that... It is delicious. And now you take the lentils. The
:29:58. > :30:03.puy lentils don't need soaking. You pop them in, this thickens up with
:30:04. > :30:13.the casserole, the cassoulet. I can't smell it, I can only smell
:30:14. > :30:21.your aftershave! If your fancy foam thing was not enough! I'm getting
:30:22. > :30:25.hit again here. Put the lid on. Now, smell that. That will get rid of the
:30:26. > :30:30.aftershave. Right, we cook this for 30 minutes
:30:31. > :30:34.and then we lift the lid off. You have this stew.
:30:35. > :30:38.Oh! That does smell good. Thank you. Thank you.
:30:39. > :30:41.Any way, as well as you do that play at the moment, you are doing
:30:42. > :30:47.something else. You are learning lines for another play? Yes, Mike
:30:48. > :30:54.Bartlett's new play, Intervention. It is brilliant. It is at the
:30:55. > :30:59.Watford Palace Theatre. I did Medea last year. He is one of our
:31:00. > :31:03.brightest best young writers. He has written a new play.
:31:04. > :31:08.It is called Intervention. We start it in two weeks, I think. It is a
:31:09. > :31:14.two-hander. Two characters. A boy and a girl. They don't stop talking
:31:15. > :31:21.for 70 pages. It is an hour long. I could see you would be quite good
:31:22. > :31:25.at that! All right! It is a perfect part for you.
:31:26. > :31:28.You have made me cry! My eyes are running now.
:31:29. > :31:35.That is OK. I'm just looking forward to the tripe coming in about 15
:31:36. > :31:44.minutes. So, black pepper. Then fish -- finish off with some butter.
:31:45. > :31:51.There is the smoked duck confit in there. That is fantastic. The mashed
:31:52. > :31:58.potatoes. Do you put nutmeg in mashed
:31:59. > :32:04.potatoes? No. No. Then we serve that with the casserole. You have done so
:32:05. > :32:08.many things on TV. You have also done The Bletchley Circle. The
:32:09. > :32:13.people that have not seen it, it is based on code breakers? Exactly. It
:32:14. > :32:18.is the imaginary life of what happened to the women who worked at
:32:19. > :32:23.Bletchley during the war. Where secretly, having signed the official
:32:24. > :32:27.secret's act, they broke the German enigma code. They were taken from
:32:28. > :32:36.the brightest minds of Britain. Taken to this secret place,
:32:37. > :32:44.Bletchley Park. It exists m Milton Keynes. The code break breakers
:32:45. > :32:51.worked during the war and after, they were back to normal lives, so
:32:52. > :32:54.it is the imagined lives of what happened to these four or five
:32:55. > :32:59.women. Are you filming a new series? They
:33:00. > :33:04.are writing a brilliant story line, waiting to see if it is commissioned
:33:05. > :33:09.by ITV. And something else? The Game. It is
:33:10. > :33:15.a spy series. Good luck with that.
:33:16. > :33:19.Oh, can I start? Fill your boots. I am not very glamorous when I eat.
:33:20. > :33:29.That is OK. Oh! Fantastic! So, what are we
:33:30. > :33:36.cooking for Rachael at the end of the show? It could be her food
:33:37. > :33:39.heaven, white fish and I have chosen Halibut. The fish is marinated
:33:40. > :33:42.overnight in white miso, mirin, sake and sugar. It's grilled and served
:33:43. > :33:45.on a bed of teriyaki vegetables and finished with a little miso
:33:46. > :33:48.dressing. Or Rachael could be facing food hell, passion fruit and a
:33:49. > :33:52.passion fruit souffle. I'm using ready-made custard for this and I'll
:33:53. > :33:55.mix in the passion fruit and whipped egg whites to the batter. It's baked
:33:56. > :33:59.and served warm with passion fruit ice cream and a little shortbread on
:34:00. > :34:02.the side. Some of our viewers and the chefs in the studio get to
:34:03. > :34:09.decide Rachael's fate today. But you'll have to wait until the end of
:34:10. > :34:12.the show to see the final result. Right, it's time for the latest
:34:13. > :34:16.action from Celebrity Masterchef. The hopefuls are in teams of two and
:34:17. > :34:30.have to face one of Gregg and John's invention tests. Best of luck!
:34:31. > :34:36.Welcome back. We have now got for you a good old
:34:37. > :34:41.fashioned MasterChef invention test, but you are working in teams.
:34:42. > :34:47.We need to see that you are making progress. We are going to ask you to
:34:48. > :34:50.make for us one main course and one dessert from the set of ingredients
:34:51. > :34:55.in front of you. You have ten minutes to plan the dish. We want
:34:56. > :35:08.style, elegance, sophistication. Off you go.
:35:09. > :35:16.How are you on dessertses? Not good. The ingredients are begin you fowl,
:35:17. > :35:23.chus nuts, cryinger, wild mushrooms, cabbage, carrots, kin, shallots,
:35:24. > :35:31.cranberries and puff pastry. So this is chestnuts. Pumpkin and
:35:32. > :35:33.chestnut tart for pudding? Sounds gorgeous. We could use it as part of
:35:34. > :35:39.a sauce. OK. The ten minutes are up. One
:35:40. > :35:46.hour, ladies and gentlemen, something delicious please! Let's
:35:47. > :35:50.cook! Talk to me all the way through the prepare.
:35:51. > :35:55.How are you feeling? Quite happy at the minute. I am confident with the
:35:56. > :36:09.Guinea fowl breast. I know it doesn't take long.
:36:10. > :36:15.What are you cooking for us guys? I am doing my idea, I think we are
:36:16. > :36:21.working on it. We are pan frying the beginow -- Guinea fowl, we are using
:36:22. > :36:26.the legs, not the breast. And dessert? We are doing a pumpkin and
:36:27. > :36:32.a chestnut tart. OK, it is a tart. We are
:36:33. > :36:39.experimenting with the flavour. I have done cranberries to try. We
:36:40. > :36:45.have sweetened them. Would it be fair to say you have an issue with
:36:46. > :36:49.teem work? We seem to know. It is like we are telepaths. Like aliens
:36:50. > :37:00.cooking. You are not wrong there. It is like
:37:01. > :37:04.aliens cooking! This is not acceptable, John. It is not going
:37:05. > :37:07.out. I'm not putting my name to that.
:37:08. > :37:19.Teams, you are halfway. You are halfway.
:37:20. > :37:24.You two actually look organised. It has surprised me.
:37:25. > :37:29.Why? ! Is that a back-handed compliment? ! You seem to get an
:37:30. > :37:31.idea quickly and get on with it? Is that right? We are most of the way
:37:32. > :37:50.there. What are the dishes? The dessert is
:37:51. > :37:56.tarte Tatin, then a pan fried Guinea fowl with veg and mash.
:37:57. > :38:01.Film yips, are you confident snoo? Yes, hopefully. We are going for
:38:02. > :38:06.gold. Hopefully we can put a nice plate on for you guys.
:38:07. > :38:10.Hey! Sounds good. You have just over 15 minutes left.
:38:11. > :38:16.Get it in the oven. Just put it in the oven. What have you done? I
:38:17. > :38:21.think it is probably done. That is done. That is cooked.
:38:22. > :38:51.Five minutes left. Your time is up. Stop. Stop.
:38:52. > :38:56.Ade and Phillips have made breast of Guinea fowl with a chestnut mash,
:38:57. > :39:01.braised cabbage and a cranberry and cider sauce. Followed by a blood
:39:02. > :39:07.orange tarte Tatin with Madeira cream.
:39:08. > :39:11.I love the Guinea fowl. That is beautifully cooked. Really soft and
:39:12. > :39:17.moist. Thank you. I was not at all convinced that
:39:18. > :39:24.chestnut mashed potato was going to work. I was wrong. You are right.
:39:25. > :39:29.I don't like it. But I think it would divide any
:39:30. > :39:33.audience, but there are big, bold flavours. I have been pleased you
:39:34. > :39:35.brought them here to the fore. They are individual, exciting and
:39:36. > :39:39.interesting. I am really pleased for you. And
:39:40. > :39:44.let's have a look at this, pudding... Oh, I like that. I really
:39:45. > :39:50.do like that. The pastry is cooked. I love the creaminess of it. It give
:39:51. > :39:55.it is a lovely texture. And there is the taste of marmalade. It is a
:39:56. > :39:59.marmalade tart. It is cooked well. It is well thought out. It was
:40:00. > :40:02.interesting to watch you work as a team. You did not separate the
:40:03. > :40:09.dishes and did stuff together. I think that the result is great.
:40:10. > :40:14.Not bad. It all worked. Denise and John's main course is
:40:15. > :40:17.Guinea fowl leg with braised cabbage, carrots and a mushroom
:40:18. > :40:23.cream sauce. To follow, they have made a pumpkin
:40:24. > :40:30.and a kes nut tart with a cranberry coulis.
:40:31. > :40:35.-- chess nus. I think that the Guinea fowl is
:40:36. > :40:40.lovely. The skin, the meat is wonderful and soft. It is seasoned
:40:41. > :40:46.really well. The vegetables are lovely. Almost there. Denise, not
:40:47. > :41:00.bad at all. Let's move on from Guinea fowl to this... What the
:41:01. > :41:05.heck. OMG! I think that the intention is good. Pumpkin pie is a
:41:06. > :41:11.wonderful, wonderful thing, but you had no idea how to make it. It needs
:41:12. > :41:16.to cook for about 40 minutes. That is a nightmare. A pumpkin soup on
:41:17. > :41:20.undercooked pastry. Sorry, mate.
:41:21. > :41:26.It is OK. You have to laugh about it and learn. Exactly. I won't be
:41:27. > :41:38.making that again! Thank you very much. Off you go.
:41:39. > :41:43.This round, for Mijas thrown the competition wide open. That's it.
:41:44. > :41:52.And their own food. And at the end of that, one of them goes home.
:41:53. > :42:00.You can find out who Greg and John decide to get rid of in about 20
:42:01. > :42:03.minutes or so. Still to come this morning on
:42:04. > :42:06.Saturday Kitchen Live. Ken Hom and Ching-He Huang have ventured into
:42:07. > :42:10.the Chinese countryside. After a tour round a mountain village they
:42:11. > :42:13.head to the forest to eat with the woodcutters who cook their food
:42:14. > :42:15.inside bamboo trunks! Big News here on Saturday Kitchen! For one week
:42:16. > :42:21.only we're not making omelettes! FLIPPING EGG, we're making pancakes
:42:22. > :42:24.instead. You can see who's BATTER at it, Atul or Stephane, live, in our
:42:25. > :42:27.Saturday Kitchen Pancake Challenge, live, a little later on.nd will
:42:28. > :42:32.Rachael be facing food heaven, Miso marinated Halibut with teriyaki
:42:33. > :42:41.vegetables? Or food hell, passion fruit souffle? Right, It's time for
:42:42. > :42:45.more cooking and Stephane Reynaud is up next with an ingredient that's
:42:46. > :42:49.often ignored in this country but is making a bit of a comeback. It's
:42:50. > :42:57.tripe! So how are we cooking it Stephane? So, we have a beef tripe.
:42:58. > :43:02.It is blanched. We are cooking it with all of these vegetables. Leek,
:43:03. > :43:07.carrots, onions. So this is how you buy it? Yes, it
:43:08. > :43:11.is blanched like that. So when you buy it from the shops it
:43:12. > :43:14.looks like that. It has been blanched.
:43:15. > :43:20.It is prepared like that from your butcher. So that is nice.
:43:21. > :43:24.Now, tell me about this, is it all through France that you have tripe
:43:25. > :43:28.on the menu? We have tripe everywhere in France. Now it is good
:43:29. > :43:31.to have this male. It is very cheap. It is the cheapest piece of the cow,
:43:32. > :43:38.the tripe. We are in London. So it is probably
:43:39. > :43:42.a little more expensive than it should be.
:43:43. > :43:47.It is two euros in France. It is the same.
:43:48. > :43:51.In London it is just under ?2 a kilo.
:43:52. > :43:56.That is right. So We have the tripe and we are
:43:57. > :44:04.adding a bouquet garni and some water. What is tripe? It is the
:44:05. > :44:08.stomach of the cow. It is hairy! No, it is so good.
:44:09. > :44:13.Sometimes it is from the pig as well.
:44:14. > :44:22.It doesn't have to be from the cow. But for this recipe it comes from.
:44:23. > :44:26.Lyon. It is from the cow. So, it is cooked. And then we have the
:44:27. > :44:33.vegetables. You can make a soup with that. You have a nice stew. You can
:44:34. > :44:50.make a risotto. With one recipe, you can make three or four recipes. That
:44:51. > :44:55.is great. So we make a sauce tartan -- tartin. Now, when you cook the
:44:56. > :45:01.tripe, you can pan fry it as well? Yes. There are so many different
:45:02. > :45:05.recipes with tripe. It takes a long time to be cooked but you can do a
:45:06. > :45:10.lot of stuff when it is on the fire. Meat is the base of so much of your
:45:11. > :45:14.cooking. The pork it started off with, but you use it for so many
:45:15. > :45:22.different things. Is this a recipe from your restaurant? It is from
:45:23. > :45:26.Lyon. It is very old. The soldiers of Napoleon used this recipe. It is
:45:27. > :45:30.a very, very old recipe. You have written a book on offal,
:45:31. > :45:37.from Head to Toe? The first one. ? You have written a book on offal,
:45:38. > :45:42.from Head to Toe? The first one. I think so, and the latest one is on
:45:43. > :45:50.tripe? And another one on the hot dog? Yes, you know in Paris, we
:45:51. > :45:53.speak only about hamburger. I was a little tired to speak about
:45:54. > :45:59.hamburger always. It has literally taken over Paris by
:46:00. > :46:05.storm? It is trendy to Cookham burger in Paris now. So I wanted to
:46:06. > :46:08.write a book about hot dog but only with the French traditional
:46:09. > :46:15.sausages. With the Toulouse, with... So where
:46:16. > :46:19.is your restaurant in terms of Paris? You are on the outskirts of
:46:20. > :46:24.Paris? It is in the east suburb of Paris. It is two minutes from Paris.
:46:25. > :46:28.It is still on the Metro line. It is a very popular area at this
:46:29. > :46:36.time. Ten years ago it was a little, not
:46:37. > :46:43.dangerous but... Quite dangerous? Yes, quite dangerous.
:46:44. > :46:47.It is cheap rent, though, isn't it, chef? Yes.
:46:48. > :46:54.So, we are now frying the tripe with the chives.
:46:55. > :47:00.In your recipe you can deep fry it? Cut it into smaller pieces? Yes but
:47:01. > :47:06.I make big pieces for Rachael. I know you loves that! Where does this
:47:07. > :47:13.come from is it because of your farming background? Yes, my
:47:14. > :47:21.grandfather was a farmer. He worked also in a butchery. The offal was
:47:22. > :47:26.the cheap parts. Tripe was for us. So I grew up with tripe.
:47:27. > :47:31.It is fantastic. And you have used plain breadcrumbs
:47:32. > :47:36.there, but the secret is to cook it for long enough. Yes, it must be
:47:37. > :47:45.very, very tender. Otherwise you cannot eat it if it is not tender.
:47:46. > :47:51.And other recipes? You can do it with a stew, with vegetables, with
:47:52. > :47:58.tomatoes, with ginger. I remember at home, we would do it
:47:59. > :48:03.in car mallised onions. The secret of it was to cook it for a long time
:48:04. > :48:12.to start off with. Right. So we have the lemon there.
:48:13. > :48:27.Are you ready. Atul said it look looked gross! But it tastes nice!
:48:28. > :48:31.You didn't hear that! You bad girl! I think it is the last time for me
:48:32. > :48:37.to be on the show. No, it is not! So, you have cooked
:48:38. > :48:42.the spring onions over the top. Yes, you add the potatoes.
:48:43. > :48:49.That is a serious portion, Stephane? Yes.
:48:50. > :48:55.It is for me! That's why. I'm not going to argue with him.
:48:56. > :49:03.When you grow up on the farm... And with the beautiful tartar sauce.
:49:04. > :49:10.There you go. We almost have part of the Saturday
:49:11. > :49:15.Kitchen rugby team. Any way, moving on, what are you calling it? It is
:49:16. > :49:19.tripe in breadcrumbs with sauce gribiche.
:49:20. > :49:22.It would have been better in French. Tablier de sapeur. That's what it
:49:23. > :49:28.is. Yes.
:49:29. > :49:36.The man is a genius. He really is. That is enormous! It is serious on
:49:37. > :49:48.the side. Dive into that with the lemon on the plate. The tripe so
:49:49. > :49:55.chic. The texture is all wrong! It is gelatinous! No, it is not! It
:49:56. > :50:05.tastes beautiful. It tastes really delicious.
:50:06. > :50:08.I told you she was a good actress. Right, we need some wine to go with
:50:09. > :50:12.this. Our expert, Susie Barrie has been in Haslemere in Surrey this
:50:13. > :50:15.week. So what did she choose to go with Stephane's terrific tripe? When
:50:16. > :50:20.I heard that Stephane was cooking tripe, I thought, wow, I will need a
:50:21. > :50:25.big, gutsy red wine for that. Something like this blend of Syrah
:50:26. > :50:30.from the south of France, but, I was wrong! Because when you taste
:50:31. > :50:34.Stephane's dish, the flavours are surprisingly subtle. Although there
:50:35. > :50:39.is an underlying savoury taste, what you notice the most is the soft
:50:40. > :50:44.texture of the tripe in its crunchy coating and the creamy and tangy
:50:45. > :50:49.gribiche, that it is served with. All of this means that this is
:50:50. > :50:53.really a white wine dish, but it needs something flavoursome and
:50:54. > :51:10.characterful. So I have stayed French and chosen a beautiful blend
:51:11. > :51:13.from the Rhone Valley. It is the stunning, La Redonne 2012.
:51:14. > :51:18.This goes so well together. It is all to do with the generous,
:51:19. > :51:23.yellow-fruited style of the wine that really hits the spot with this
:51:24. > :51:30.particular recipe. Hmm! Smells of apricot blossom and
:51:31. > :51:36.honeycomb and ginger. And when you taste it, this wine has everything
:51:37. > :51:42.that I am looking for. Lots of ripe melon fruit to balance the tripe and
:51:43. > :51:48.the flavours in the sauce gribiche, but at the same time, this is a wine
:51:49. > :51:58.with refreshing acidity, it cuts through the richness of the sauce,
:51:59. > :52:03.the mayonnaise and the Bury bred krom -- and the butterery
:52:04. > :52:08.breadcrumbs. Well, Stephane, I have never had to match a wine to tripe
:52:09. > :52:12.before but I have found one of my best new food and wine matches. That
:52:13. > :52:18.is definitely worth raising a glass to.
:52:19. > :52:25.It certainly has. She managed to match the nail varnish to the bolt,
:52:26. > :52:29.but this is a great -- bottle but this is a great combination.
:52:30. > :52:34.Thank you. It is perfect. It is fantastic.
:52:35. > :52:37.There you go. What do you think? Delicious. Delicious. I prefer that
:52:38. > :52:43.to that. I think you have to try it. I think
:52:44. > :52:52.it is the mental block. We have forgotten about this piece of meat.
:52:53. > :53:01.And a great time to bring it back. It is a bargain.
:53:02. > :53:04.Right, let's get back to Celebrity Masterchef and Gregg and John have
:53:05. > :53:08.to send someone home. But first the hopefuls have one last chance to
:53:09. > :53:21.impress them by cooking a dish of their own design. Let's see what
:53:22. > :53:26.happened. Now, it is your turn to impress. It is time for you to
:53:27. > :53:30.shine. Because at the end of this dish, one of you is going to go
:53:31. > :53:43.home. Ladies and gentlemen, one hour, let's cook.
:53:44. > :53:52.You had a bit of a rocky start to the day, really? Terrible. Really.
:53:53. > :53:59.What are you doing to redeem yourself? My dish is scallops with
:54:00. > :54:03.chorizo on an apple and celeriac rosti.
:54:04. > :54:08.You have beautiful ingredients. Can you do yourself justice? I would
:54:09. > :54:14.like to think so. Everyone in the room is very qualified, but I don't
:54:15. > :54:18.want to go home. I just have to get rid of the fear. I maintain a
:54:19. > :54:23.general expression of worry but that is just the face I was born with!
:54:24. > :54:32.Thanks, John. Well done, mate. 20 minutes gone. That means that there
:54:33. > :54:37.are 40 minutes left. There seems to be a bit of a spring
:54:38. > :54:41.in your step now? Well, yes, there is. What I am cooking now is
:54:42. > :54:47.something that I like to eat. So, I'm hoping that you will like to
:54:48. > :54:54.eat it. If you don't, I should go! So, Ade, what are you cooking for
:54:55. > :54:58.us? I am cooking stuffed lamb cut let's with squash and a artichoke
:54:59. > :55:02.salad. How do you stuff a lamb cut let? I
:55:03. > :55:08.have butterflied them. So they are stuffed with Parma ham,
:55:09. > :55:14.Gruyere cheese and sage. I am going to bread them and fry them.
:55:15. > :55:20.So a cross between a salt saltimbocca, a veal cordon bleu, and
:55:21. > :55:24.lamb chops? I wouldn't know but I'll take your word for it! Ladies and
:55:25. > :55:34.gentlemen, you are halfway. 30 minutes gone. 30 minutes left.
:55:35. > :55:39.Your competition has really kicked off, hasn't it, mate? There has been
:55:40. > :55:45.a massive improvement. Massive for me. I am loving it. Enjoying it.
:55:46. > :55:56.Phillips, what are you cooking for us? I am making a sea green with
:55:57. > :56:01.tomatoes and basil and rice. And sea bream.
:56:02. > :56:06.I think it looks great but I am worried about that cheese. Where
:56:07. > :56:12.does that go? You will find out. Don't worry about that! Denise, by
:56:13. > :56:18.the looks of it, you are getting a pudding? You certainly are, sir. I
:56:19. > :56:23.am doing two little tarts. One with apricots, one with cherries.
:56:24. > :56:29.You seem to be getting very serious about the competition? Yeah, why
:56:30. > :56:33.not? It's a competition, I am going to do my best.
:56:34. > :56:38.How good are you going to become? Oh, I am going to get really good.
:56:39. > :56:53.For sure. You should have seen me a fortnight ago! Ha! You have just
:56:54. > :57:12.eight minutes to complete your dish. Just two minutes left.
:57:13. > :57:16.OK, guys, the time is up. Ade's lamb cut lets have been
:57:17. > :57:20.stuffed with Parma ham, Gruyere cheese and sage. They are surfed
:57:21. > :57:25.with a squash, artichoke and watercress salad and balsamic
:57:26. > :57:34.onions. I reckon that looks ace! Thank you.
:57:35. > :57:40.Ade, the culinary term is boom! On the money. Absolutely on the money!
:57:41. > :57:46.Beautifully cooked lamb, with crispiness on the outside. With the
:57:47. > :57:50.wonderful cheese and the richness of the smoked lamb. Very, very good
:57:51. > :58:02.indeed. Well done. Thank you! Phillips' sea bream has
:58:03. > :58:12.been topped with tomatoes and basil and served with asparagus and a
:58:13. > :58:17.tomato, basil and cheese rice. I'm really pleased we didn't have
:58:18. > :58:24.more cheese in that rice. Cos cheese and fish, I don't believe works.
:58:25. > :58:28.However... I love the fish! All over, a pretty decent dish,
:58:29. > :58:40.Phillips. Thank you very much.
:58:41. > :58:47.John has served scallops and chorizo with a celeriac and apple rosti,
:58:48. > :58:52.wilted spinach and cherry tomatoes. You have a little bit of sweetness
:58:53. > :58:57.from the celeriac and the rosti, that is well made. You have the
:58:58. > :59:02.strong paprika flavours of sausage. It is difficult to discern the
:59:03. > :59:07.scallop in amongst that. It looks good, but when you eat it,
:59:08. > :59:12.it sits there. It is a bit Melo, rather than being argh! Thanks,
:59:13. > :59:22.mate. Thank you. Cheers.
:59:23. > :59:33.Denise has made two almond custard tarts. One with cherries and one
:59:34. > :59:42.with apricots and served them with a Kirks o kirsch Chantilly cream.
:59:43. > :59:47.That is a very pretty board. That detail on the pastry is amazing. It
:59:48. > :59:52.is crunchy, beautifully cooked. It is really, very, very good indeed.
:59:53. > :59:56.Well done, Denise. Thank you very much. Indeed! Some
:59:57. > :00:03.great cooking. We have a difficult decision to make. Off you go.
:00:04. > :00:04.An interesting day. I tell you what, the competition has turned on its
:00:05. > :00:11.head. Who is it going to be. ? the competition has turned on its
:00:12. > :00:18.head. Who is it going to be. Zprsh who is it going to be? Firstly, a
:00:19. > :00:22.big thank you for all of the effort you have put into the competition.
:00:23. > :00:26.It is a tough decision for us but one of you is leaving the
:00:27. > :00:33.competition. The person leaving us is... John.
:00:34. > :00:44.Sorry, John. OK. Clears. See you. Thanks,
:00:45. > :00:47.goodbye. Next week the remaining three
:00:48. > :00:50.celebrities have to cook for some former finalists. Right, it's time
:00:51. > :00:54.to answer a few of your foodie questions. Each caller will also
:00:55. > :01:03.help us decide what Rachael will be eating at the end of the show. So
:01:04. > :01:11.who do we have first on the line? It is Jim from North Wales. What is
:01:12. > :01:17.your question? I have a calve's ton gushgs e. You are a lucky guy.
:01:18. > :01:26.Stephane, what could you do? We can put it in a pot with cabbage, a bay
:01:27. > :01:31.leaf. With a potato and for two or three hours to cook it.
:01:32. > :01:36.Great with a pancetta. How long to cook for? Three to four hours, it
:01:37. > :01:39.has to be tender. And when it is cooled you can pan
:01:40. > :01:44.fry it. Yes.
:01:45. > :01:49.What dish would you like to see? Food heaven or food hell? Food
:01:50. > :01:54.heaven, please. Steve from Manchester, what is your
:01:55. > :02:00.question? I would like to know what ingredients for a base of a good
:02:01. > :02:07.curry? This is the key. The spices firstly? The base of the curry is to
:02:08. > :02:12.choose the spices, cumin, cinnamon, card mon, clove. Chopped onions,
:02:13. > :02:19.sauty them until they are deep brown in colour. Then add ginger, garlic,
:02:20. > :02:32.tomatoes, the canned or fresh, then the powdered spices, red i, turmeric
:02:33. > :02:37.and cardamom and ginger and garam Marsala but leave that to the end.
:02:38. > :02:41.You can store your curry piece in the freezer for months.
:02:42. > :02:46.That is the base of it, but cook the onions really, really well.
:02:47. > :02:51.That is really critical. If you add the ginger garlic piece, saute it is
:02:52. > :02:55.really well as it lingers on for a very long time otherwise.
:02:56. > :03:00.Good luck with that one. What dish would you like to see at
:03:01. > :03:10.the end of the show, food heaven or food hell? I would like to see food
:03:11. > :03:13.hell. Why would you do that? ! It is his decision.
:03:14. > :03:18.And Debbie, what is your question for us? I have ox cheeks.
:03:19. > :03:27.Fantastic. What are you doing with these, Stephane? Make the perfect
:03:28. > :03:32.beef bourguignon. You can use carrots, onions, wine, you have to
:03:33. > :03:38.cook it for a long time. It must be tender. It is the part of the beef
:03:39. > :03:52.that I love. A light dusting of flour and seal in
:03:53. > :04:00.a pan. Good luck with that. What dish would you like to see at the
:04:01. > :04:04.end of the show? Absolutely, food heaven! And Laura, what is your
:04:05. > :04:08.question for us. ? heaven! And Laura, what is your
:04:09. > :04:15.question for us. I would love to use artichokes but not in soup. Well you
:04:16. > :04:20.could use the karara aloo chaat dish that I made, using the artichokes
:04:21. > :04:25.instead of potatoes and choosing your own spices.
:04:26. > :04:30.Don't eat too many it gives you wind! What dish would you like to
:04:31. > :04:35.see, food heaven or food hell? Oh, she is too gorgeous, it must be food
:04:36. > :04:40.heaven. And Paul, what is your question for
:04:41. > :04:49.us? S The perfect batter, please, for fish and chips.
:04:50. > :04:54.Now u you could use chickpea flour? I make fish and mash. I make a
:04:55. > :04:59.batter with chickpeas and add a little rice flour and use the beer
:05:00. > :05:05.to raise the batter. It becomes crispy and divine.
:05:06. > :05:13.If someone has a gluten allergy, they can use the batter.
:05:14. > :05:19.Mine is sugar, salt, yeast, and strong flour, and the beer, when you
:05:20. > :05:24.add that, and cider vinegar. It cuts on the heaviness of the beer batter.
:05:25. > :05:32.Or it goes soggy. Leave it for a couple of hours, let it bubble up
:05:33. > :05:35.and then cook the fish nice and crispy.
:05:36. > :05:46.What dish at the end of the show? Food heaven, please.
:05:47. > :05:49.Right, in honour of Shrove Tuesday we are ditching the omelette
:05:50. > :05:52.challenge for one week and doing a very special Pancake challenge
:05:53. > :05:56.instead! The aim of the task is to make as many pancakes as you can in
:05:57. > :05:59.two minutes. The batter is made and rested, the pans are on. Each
:06:00. > :06:11.pancake has to be cooked properly and, more importantly, flipped at
:06:12. > :06:17.least once to count. They must be flipped at least once! ! This could
:06:18. > :06:31.be a total disaster. Are you ready? Yes.
:06:32. > :06:34.Your time starts now! My money is on Atul.
:06:35. > :06:40.This one is gone. It is practise, you see. Your money
:06:41. > :06:48.is on Atul? Well... I don't know now.
:06:49. > :07:00.Oh, no, Atul! He has one. Is not the secret to oil the pan
:07:01. > :07:15.after? Can I change my bet. I've got one!
:07:16. > :07:34.So, Stephane, what about opening a creperie? I think so.
:07:35. > :07:43.A very cheap one! Exactly. Don't worry about this, the omelette
:07:44. > :07:49.challenge is back next week. Much better.
:07:50. > :07:56.Well, I don't know. The omelettes don't look as good as these and at
:07:57. > :08:07.least these are cooked. Honey, maple syrup... A little bit
:08:08. > :08:16.of cream? Wow! Less is more! Less is more! I was supposed to count these.
:08:17. > :08:28.Do you want to taste some of this? Am I allowed off my stool? ! That is
:08:29. > :08:36.revolting! I have to go on stage tonight.
:08:37. > :08:45.You did about three, did you? . Come on.
:08:46. > :08:53.Stephane... . Yes? We can serve this with tripe! It is not really the
:08:54. > :09:05.definition of a French crepe. Good batter.
:09:06. > :09:11.Can I try one? I think... Well we even had fancy pans for you.
:09:12. > :09:20.Stephane, I think you achieved, two. Yes! Thank you.
:09:21. > :09:24.You need a medal for that. Atul, I don't know how many you did,
:09:25. > :09:34.but you definitely did more than two. You did... 2. 5.
:09:35. > :09:37.3. 3.75. You are officially the winner.
:09:38. > :09:47.That is a competition you will never see again on TV. So will Rich get
:09:48. > :10:01.her idea of food heaven or food hell? Atul and Stephane will make
:10:02. > :10:04.their choices whilst we take a trip to China with Ken Hom and Ching-He
:10:05. > :10:08.Huang. They're leaving the big city behind today and heading to the
:10:09. > :10:19.hills. The city's not the only thing they're leaving behind as Ken
:10:20. > :10:26.appears to have lost his shirt! We have left the heaving cities of
:10:27. > :10:32.China far behind to embark on a journey across China's vast Western
:10:33. > :10:40.Front year. We are travelling 3,000 miles from
:10:41. > :10:48.the tropical jungle of Yunanan. To the city of Kashgar. The home to
:10:49. > :10:52.China's ethnic minorities, who make up 10% of the population.
:10:53. > :11:00.These minorities were seen in the past as a threat to the realm by the
:11:01. > :11:05.Hahn emperors. But they wanted to discover the fate of their cuisine
:11:06. > :11:10.in modern China. We are spending our first week in Yunnan province in
:11:11. > :11:17.south-west China, on the border with Vietnam, Laos and Burma.
:11:18. > :11:24.We are here. It is beautiful.
:11:25. > :11:34.This is Nanping village. They settled here in the 7th century.
:11:35. > :11:45.Is this the village chief? The tribal chiefs like Bo Wen, have been
:11:46. > :11:49.head of the villages for centuries. Once a hereditary post, today, the
:11:50. > :11:57.chiefs are elected by the villagers and reported to the district party
:11:58. > :12:01.communist government. These families live in homes with
:12:02. > :12:06.few modern conveniences. This is a house? Yes.
:12:07. > :12:13.And with no electricity, cooking takes place over a simple open fire.
:12:14. > :12:18.Wow! It is a limited kitchen. Wow.
:12:19. > :12:23.I would like to cook here! Tell him we would like to cook and share with
:12:24. > :12:29.him. We love cooking and especially we
:12:30. > :12:36.love to cook the ingredients we find here.
:12:37. > :12:40.But first, we are heading to the local farmland, to learn more about
:12:41. > :12:46.the Thai way of life. This is so pretty.
:12:47. > :12:51.I love how they irrigate the fields. I like that very much.
:12:52. > :12:58.The people here were some of the first cultivators of rice in China.
:12:59. > :13:05.Today the 128 million villagers of the poor, they live on less than ?1
:13:06. > :13:09.a day. To survive they have to utilise everything in the
:13:10. > :13:14.environment. They prove how resourceful that they can be.
:13:15. > :13:23.How do you they know how to harvest the bamboo? Their knife skills are
:13:24. > :13:30.incredible? ! This is as strong as steel it is flexible and it can be
:13:31. > :13:35.reused again and again. Yunnan has 250 types of bamboo,
:13:36. > :13:39.here, they have found wonderful uses for it, from building houses,
:13:40. > :13:51.bridges and farm tools, to making food and medicine.
:13:52. > :13:58.Now they are preparing for lunch. For these people who spend long
:13:59. > :14:03.hours working up the mountains, one bamboo tree provides them with the
:14:04. > :14:07.kitchen equipment that they need to make lunch on the go.
:14:08. > :14:11.When the food is prepared, they put the food in it.
:14:12. > :14:14.It is a big bowl! Look, they have made these as well.
:14:15. > :14:20.I want one. Now they are making chopsticks.
:14:21. > :14:22.Brilliant! Amazing. Can they make us a bamboo steamer to take home as
:14:23. > :14:49.well? Everything is sustainable. Natural.
:14:50. > :14:53.The men are making two dishes for lunch, using the bamboo stalks. So,
:14:54. > :15:02.first the aromatics. That looks great. First is a fragrant chicken
:15:03. > :15:09.stew with chilli, ginger and Veitnamese mint. The ingredients are
:15:10. > :15:17.stuffed in the bamboo stalk, water added and then a rolled up bamboo
:15:18. > :15:23.leaf to keep in the moisture, it seals it.
:15:24. > :15:30.It is in ingene yous. It is using everything from the environment in a
:15:31. > :15:36.nice way -- ingenious. The second dish is rice and beans,
:15:37. > :15:44.packed in a stock. Each grain of rice is like a bead of
:15:45. > :15:50.sweat as it takes such hard work to collect the grain, so my grand
:15:51. > :15:54.mother says never to waste it. Both bamboo stalks are cooked on the open
:15:55. > :15:58.fire for about half an hour. This is certainly a new thing for me. I have
:15:59. > :16:12.never seen anything like this. This is fantastic.
:16:13. > :16:19.And stirring? ! I think that this ritual shows that China is so
:16:20. > :16:23.historical. It has a very rich agriculture heritage. I think this
:16:24. > :16:30.ritual expresses that. It is finished.
:16:31. > :16:41.That is good! Oh, wonderful! There goes the head! He is cracking it
:16:42. > :16:50.open. That looks good. Wow! It is spicy too. That is
:16:51. > :16:55.wonderful. There is that bamboo fragrance and
:16:56. > :16:59.it is unusual and the beautiful delicate sweetness. It is beautiful.
:17:00. > :17:06.They have their tradition. It is nice that they maintain it.
:17:07. > :17:13.The eldest here, this is the head for the eldest here.
:17:14. > :17:24.Hmm! There are some Chinese traditions, I don't like! There'll
:17:25. > :17:28.be more from Ken and Ching on next week's show. Right, it's time to
:17:29. > :17:31.find out whether Rachael is facing either food heaven or food hell.
:17:32. > :17:35.Your food heaven would be this Halibut. I'll marinate it in white
:17:36. > :17:38.miso, sake and mirin then grill it. It's served with some teriyaki
:17:39. > :17:55.vegetable and finished with a miso dressing. Or you could be facing
:17:56. > :17:58.your food hell, Passion fruit, which I'll mix into some ready-made
:17:59. > :18:05.custard with whipped egg whites and sugar. I'll serve them warm with
:18:06. > :18:13.passion fruit ice cream and some lemon short bread on the side. Atul
:18:14. > :18:19.likes it. He has chosen that. And Stephane too! He went for the
:18:20. > :18:23.passion fruit. Not that it mattered as everybody at home, bar one
:18:24. > :18:29.caller, wanted food heaven. So that is what you are getting.
:18:30. > :18:34., right, what we are making is this lovely dish.
:18:35. > :18:37.The dressing is the white miso piece.
:18:38. > :18:41.I bought some of that back from Japan. It sat in my fridge for about
:18:42. > :18:44.year. I could not work out what to do with
:18:45. > :18:50.it. This is what you do with it. You
:18:51. > :18:55.need the white one, though. We have sugar, sake and mirin. The mirin
:18:56. > :19:00.looks like stock stir yop in texture. So this is the sake. That
:19:01. > :19:13.goes in there as well. So we mix all of this.
:19:14. > :19:19.There is nothing in there! There was some left in there.
:19:20. > :19:23.Now we mix this in a piece. The point of the dish is to leaf it in
:19:24. > :19:28.the fridge overnight. So before I pop that in the marinade. I have one
:19:29. > :19:35.that has been in the fridge. This is really the key to this. You have to
:19:36. > :19:40.leave it in the fridge for at least 24 to 48 hours.
:19:41. > :19:45.I can take the mixture on a tray like this and I was going to cook it
:19:46. > :19:52.directly under the grill or you can put it in a freezer bag. Straight
:19:53. > :19:58.under the hot grill, now. That will take about six minutes to cook.
:19:59. > :20:07.So, the guys are preparing the veg. It is hot, isn't it? It is a
:20:08. > :20:17.kitchen! Now we take some of this and place it on the tray.
:20:18. > :20:27.Then you can take the fish, so this is the halibut. It is so good this
:20:28. > :20:31.fish. It has no bones in it. Is it expensive? It is a little
:20:32. > :20:39.expensive. Is there a good cheap fish that is
:20:40. > :20:43.not so expensive? I think pollock and hake, I know that the French
:20:44. > :20:48.love hake. Hake is amazing.
:20:49. > :20:52.It is one of the first dishes that I learned in France, steamed hake with
:20:53. > :20:58.a butter. You, you leave this in the fridge
:20:59. > :21:04.for really 24 or 48 hours. It gets better. On a tray or in a freezer
:21:05. > :21:08.bag. It keep it is moist. Now a teriyaki sauce. I will keep some of
:21:09. > :21:14.the marinade. The teriyaki side of it is the same
:21:15. > :21:18.combination... More sake? Yes, I have kept that quiet. There is a lot
:21:19. > :21:27.of it in there. There is a bigger glass. Go on, then, finish it off!
:21:28. > :21:40.We have mirin. That goes in there, and then the Shaoxing wine.
:21:41. > :21:43.What is that? You can buy it from the supermarket.
:21:44. > :21:49.Take all of this and put it in the pan. The secret is to boil it. It
:21:50. > :21:55.reduces down and you get the thick mixture. If you are doing teriyaki
:21:56. > :22:00.chicken, you coat it in the marinade, pan fry it in the pan and
:22:01. > :22:06.as it cooks it thickens. Do you add honey? You can but the
:22:07. > :22:17.secret is the sugar. You can use honey, east -- either or, now this
:22:18. > :22:22.starts to get thick and sticky. We don't want to take it too far. A hot
:22:23. > :22:31.wok here. That fish is going to be cooked. Now we have garlic, ginger,
:22:32. > :22:37.chopped shallots and the dressing and the black cabbage.
:22:38. > :22:45.I love that with chilli. It is very good with tripe! It is!
:22:46. > :22:49.Really it is very good with calves liver.
:22:50. > :22:54.I'm sure that you have that in France? We call it kale.
:22:55. > :22:58.Kale is different? It is different to us, yes.
:22:59. > :23:03.And then we have pak-choi or pak-choi. We are going to steam it
:23:04. > :23:10.and char it at the same time. Now a hot pan.
:23:11. > :23:13.So, you are on theatre tonight? Yes. I will have a little doze after
:23:14. > :23:18.this. So, you are on theatre tonight. We
:23:19. > :23:23.didn't say how small the theatre is? I can't tell you, the dressing room
:23:24. > :23:28.is the size of that. Eight actors with lots of costumes. There was a
:23:29. > :23:33.curtain dividing the boys and the girls but after the first show we
:23:34. > :23:39.gave up with the curtain. So bosoms are flying about. We are in our
:23:40. > :23:48.pants and doing our costumes up. Is it a proper theatre? It is the
:23:49. > :23:53.Finborough. The audience are almost on the stage. In fact their feet are
:23:54. > :23:58.almost on stage! You mentioned that somebody fell asleep... No, that is
:23:59. > :24:11.not true! One person but he was very old. I was tempted to stamp on his
:24:12. > :24:21.foot and wake him up! We did wake him up and shouted a little bit.
:24:22. > :24:29.We used to do that a lot on Ready Steady Cook! No, it is an amazing
:24:30. > :24:32.venue it does old plays or new writing. It is brilliant. ?16 a
:24:33. > :24:38.ticket. That is the reason you are sold out?
:24:39. > :24:43.Yes. We are paid ?50 a week. ?50 a week. Why are you doing it? I was
:24:44. > :24:47.offered a show in the west end for a lot of money or this one for ?50 a
:24:48. > :24:52.week, so I did this one. That is a good enough reason.
:24:53. > :25:01.The appearance fee for this is more than I get paid for the whole show.
:25:02. > :25:08.And that is ?52 a week! And talking of cast. We have camera three there,
:25:09. > :25:15.Tom in the Wales shirt. He said he was an extra in the very first film
:25:16. > :25:20.you did. Still Crazy. I was rubbish, I didn't
:25:21. > :25:23.know what I was doing. What part were you in? The final
:25:24. > :25:30.concert. It was great fun that.
:25:31. > :25:37.We did that on the OO 7 stage. You keep chatting.
:25:38. > :25:44.Who are you? ! Now the stock going in there. So the ginger is in there,
:25:45. > :25:52.all at the last minute. Now we have the teriyaki-style sauce.
:25:53. > :26:00.You have burnt it a bit! It is not burnt it is charred! Can I help?
:26:01. > :26:12.Pour that on there. It is so heavy.
:26:13. > :26:20.All on. Is that a test? Did I pass? What do
:26:21. > :26:24.I do? The washing up? The washing up is there.
:26:25. > :26:28.Now stick that in the back. Now the sauce. This is the sauce you put
:26:29. > :26:33.with it. This is your marinade that I have got.
:26:34. > :26:38.That looks so beautiful. Then you have this teriyaki-style
:26:39. > :26:43.veg to go with it. You have got there with everything
:26:44. > :26:48.else. And then, of course, you have this
:26:49. > :26:53.wonderful bit of fish. This is your cooked halibut. You can
:26:54. > :26:58.leave the skin on if you wish. It is lovely. Then we have some of the
:26:59. > :27:03.teriyaki reduction. The thickened sauce there, to go with it. That is
:27:04. > :27:12.very nice on there like that. And then finally, some of this. It
:27:13. > :27:17.is red amaranth. The show offy stuff. There you have it. You get to
:27:18. > :27:21.dive into that and tell me what you think.
:27:22. > :27:26.This is my idea of heaven. I will get the wine out.
:27:27. > :27:35.Tell me what you think of that one. The greens look tempting. Oh, my
:27:36. > :27:41.God! Hmm! Hmm! It is the sweet miso. It is nice, but the secret is to
:27:42. > :27:49.marinade it for up to 24 hours. To go with this, Susie has chosen
:27:50. > :27:59.Eclipse Bio Bio Riesling 2012. It is priced at ?7. 99. It is a 2012.
:28:00. > :28:03.I think this is a great combination there.
:28:04. > :28:05.There is a lot of flavour there. Sweetness and everything to go with
:28:06. > :28:11.it. It is nice, isn't it? Delicious.
:28:12. > :28:19.Cheers. Thank you for voting heaven. We have 20 seconds left. What is the
:28:20. > :28:25.next play? It is Intervention at the Watford Palace in April. I can't
:28:26. > :28:29.remember the date! Quite soon! It will be fantastic. Mike Bartlett,
:28:30. > :28:34.our best young writer. Atul, give us that wine back. There
:28:35. > :28:37.you go! Well that's all from us today on Saturday Kitchen Live.
:28:38. > :28:40.Thanks to Atul Kochhar, Stephane Reynaud and Rachael Stirling. Cheers
:28:41. > :28:44.to Susie Barrie for the wine choices! All of today's recipes are
:28:45. > :28:46.on the website. Go to: bbc.co.uk/saturdaykitchen. You can
:28:47. > :28:50.enjoy Best Bites tomorrow morning over on BBC 2 at the slightly
:28:51. > :28:55.earlier time of 9.40am. We'll be back here next week at 10am. In the
:28:56. > :29:01.meantime have a great day and enjoy the rest of your weekend. Bye!