:00:11. > :00:17.longer for the summer to start so we are kicking it off right now with
:00:17. > :00:27.our sizzling hot collection of world class cooking. This is Saturday
:00:27. > :00:39.
:00:39. > :00:44.Welcome to the show. With me in the studio two chefs both with star
:00:44. > :00:53.quality. The man from the North East who won over our hearts and stomachs
:00:53. > :01:03.with his unique brand of Michelin star cooking, Kenny Atkinson and
:01:03. > :01:06.
:01:06. > :01:14.another who ran two restaurants with each having a Michelin star, Anthony
:01:14. > :01:19.Demetre. What are you going to cook? A bit of a surf and turf. Anthony,
:01:19. > :01:24.follow that? Much simpler. Slow cooked breast of lamb with spiced
:01:24. > :01:32.aubergine. Really lovely. We are not used breast of lamb much before.
:01:32. > :01:37.It's underrated. It should be the lamb shank of this era really.
:01:37. > :01:45.really an inexpensive cook of meat. Great value and great for this
:01:45. > :01:50.weather. And braise it slowly is the key? Yes.We have foodie films from
:01:50. > :01:55.the BBC archives too, including helpings from Rick Stein and
:01:56. > :02:02.episodes of Celebrity MasterChef and the great gourmet chef himself,
:02:02. > :02:09.Raymond Blanc. Solving crimes on BBC One alongside Jason Isaacs in the
:02:09. > :02:14.huge hugely popular show, it's Amanda Abbington. Got to be the
:02:14. > :02:21.busiest actress around at the moment? It could dry up like that!I
:02:21. > :02:25.always think that with actors and actresses. Not everyone wants to see
:02:25. > :02:31.me on the telly. But do you wait for the phone calls? Yes.All of a
:02:31. > :02:35.sudden it comes together? Yes. It can literally be you audition, the
:02:35. > :02:41.next day you have a job for six months. So one thing leads on to
:02:41. > :02:45.another though? Yes, hopefully I'm generating! At the end of the
:02:45. > :02:49.programme today, will we cook food heaven or hell for Amanda. Either
:02:49. > :02:53.your favourite ingredient or your food hell. Our chefs over there and
:02:53. > :02:57.the viewers will decide what you are going to be eating. We have never
:02:58. > :03:05.had this as a food heaven. I don't know why because it's amazing.
:03:05. > :03:11.then. Bread! Easy for me. But good bread. It's got to be crusty and
:03:11. > :03:15.warm with a lot of butter. What about the food hell? Red snapper.
:03:15. > :03:20.Can't get on board with that. unique flavour and texture to it?
:03:20. > :03:26.Yes and I always manage to get a million bones and it's a bit too
:03:26. > :03:30.scaly for me as well. So it will be bread or snapper for
:03:30. > :03:34.Amanda. I'll use a whole loaf of bread with lots of your favourite
:03:34. > :03:41.things inside it, perfect for a summer picnic. I'll fill an entire
:03:41. > :03:47.loaf of bread with chicken, peppers, onions, courgettes, mozzarella
:03:47. > :03:51.cheese, tomatoes, pesto, wrapped in cling film overnight and served with
:03:51. > :03:57.a simple salad. You can have it warm as well, pop it in the oven or grill
:03:57. > :04:02.it. Or Amanda could face food hell, snapper, baked in tin foil with the
:04:02. > :04:08.bones out, chilli, lemongrass, lime and coriander and served with a
:04:08. > :04:13.Mizuna leaf and palm sugar dressing and coriander. Tried to glam it up a
:04:13. > :04:23.bit! It looks lovely actually.If you would like to ask a question on
:04:23. > :04:28.
:04:28. > :04:32.the show for our chefs or us, call If I get to speak to you, I'll be
:04:32. > :04:37.asking if you want Amanda to face her food heaven or hell. Hungry?
:04:38. > :04:42.Yes. Let's get cooking. The chef making a long overdue return to us
:04:42. > :04:46.is Kenny Atkinson, great to have you is Kenny Atkinson, great to have you
:04:46. > :04:54.on the show. Thank you. We have chucken and scallops, a surf
:04:54. > :05:00.and turf? Yes, we are going to honey glaze the chicken wings. To make
:05:00. > :05:05.them softer? To break down the texture, keep them moist, it's a
:05:06. > :05:12.boneless chicken wing. So you have me to do the chutney thing?
:05:12. > :05:19.apple pickle, yes. We are using any apple for this?
:05:19. > :05:24.Granny Smiths keep the texture better. Water, sugar, vanilla and
:05:24. > :05:30.some cider vinegar. Sounds good to Chicken wings very inexpensive.
:05:30. > :05:34.are going to break them down even more? Tough whole wing. Using a
:05:34. > :05:37.sharp knife above the knuckle, straight through on one side and on
:05:37. > :05:41.the bottom same again straight through. What you are left with is a
:05:41. > :05:47.beautiful joint of meat like that. What I want to do, James, is with
:05:47. > :05:57.some duck fat, drop the wings into the duck fat, with a bit of forward
:05:57. > :05:58.
:05:58. > :06:04.lick and thyme. Slowly confit that for an hour, an hour-and-a-half. --
:06:04. > :06:10.a bit of garlic and thyme. Using duck fat helps keep the moisture a
:06:10. > :06:15.lot better. The wings you can keep for stocks and sauces, but we don't
:06:15. > :06:19.need to use that today. A clove of garlic in as well. Since you were
:06:19. > :06:23.last on, you have left the place where you were working? Yes.And you
:06:23. > :06:31.have a new venture? Yes, all this week it's been boxed off. We have
:06:31. > :06:35.got a deal on a beautiful grade I listed building on the Newcastle
:06:35. > :06:41.quayside. Absolutely stunning, just been restored to its full glory.
:06:41. > :06:46.it a mill? Used to be three merchant houses in the 15th century, so this
:06:46. > :06:52.goes in the oven. So yes, we have done a deal on that and hopefully
:06:52. > :06:56.all fingers crossed we should be open by late August, mid-Septembe.
:06:56. > :07:05.You are famous for your Michelin star food but I talk it this is much
:07:05. > :07:09.more of a brasserie sort of thing? Yes, it's a dish that's affordable
:07:09. > :07:13.dining, accessible to everyone. The location we have got is perfect for
:07:13. > :07:19.that. These are the wings we have done earlier. I'll tip them on to a
:07:19. > :07:29.plate and show you. You could cook those on the stove as well? On a
:07:29. > :07:32.
:07:32. > :07:41.real low heat, yes. Let them cool down in the oil first. Then you want
:07:41. > :07:46.to pop the bone out like so. Keep the wing intact. The within why you
:07:46. > :07:50.have cooked it like that is so that you can take the bone out as well?
:07:50. > :07:53.Yes, I want to be able to eat it with the scallop without the fuss of
:07:53. > :08:00.worrying about bones. You are making it look a bit easy though, aren't
:08:00. > :08:08.you? ! How long in the even then? hour, hour-and-a-half. Won't take
:08:08. > :08:13.long. Sugar, vinegar, cider?Cider vinegar, yes, you could use white
:08:14. > :08:22.wine vinegar. Over here, we've got a little puree, yes? Yes, same again,
:08:22. > :08:28.adds a bit of richness to the dish. So it's 250 g of celeriac, clove of
:08:28. > :08:32.garlic, butter, half a pin of water. Reduce it down quickly -- pint of
:08:33. > :08:38.water. Lightly blend with a bit of cream, then you have got yourself a
:08:38. > :08:43.lovely smooth puree. A bit of vanilla in the apple mixture there.
:08:43. > :08:50.We'll toast off the hazelnuts as well? Yes.It's exciting times for
:08:50. > :08:56.you then. Is this your first restaurant? My first stand alone
:08:56. > :09:02.restaurant, yes. It's a little bit scary. Pan fry the wings off to get
:09:02. > :09:09.a bit of colour, then finish them with a touch of honey. It's been a
:09:09. > :09:13.while since you have left the last place? Yes, March, April time we
:09:13. > :09:16.left. We have spent time searching for the right property, what we
:09:16. > :09:20.think will be the right move to do. So just enjoying some quality time
:09:20. > :09:23.with the family and the children. And watching day time, morning TV,
:09:23. > :09:33.that's what you have been doing? have got to relax, James, you know.
:09:33. > :09:34.
:09:34. > :09:38.I know, you are a big fan of Jeremy Kyle, that sort of stuff! Pan fry
:09:38. > :09:43.these off. They are the scallops, James, I always buy them in the
:09:43. > :09:47.shell. These for me are the jewels of the sea. Small palate knife. Try
:09:47. > :09:52.and take to it the flat side so you can break down the muscle. Straight
:09:52. > :10:02.through. These are the hand-dived ones? Yes, and scrape it along the
:10:02. > :10:05.
:10:05. > :10:12.top shell like so. Scoop it out. of scallops? Yes.Tried this before
:10:12. > :10:18.zblie I would cut my hand off. The easiest way is to use a table knife
:10:18. > :10:26.probably isn't it? Or a small palate knife, yes. Hazelnuts here are just
:10:26. > :10:32.lightly toasted. Then you want some honey? Yes, to give it a glaze.
:10:32. > :10:42.Honey on the chicken. Remember, if you would like to ask any of our
:10:42. > :10:45.
:10:45. > :10:48.chefs a question, you can contact We've got our puree here? Yes. With
:10:48. > :10:52.the scallop, I want the presentation side, the side that we are going to
:10:52. > :10:57.serve up. Lightly dust that with a touch of cumin to give it a lovely
:10:57. > :11:02.little heat to the scallops. Cumin or curry? Curry is fantastic as
:11:02. > :11:08.well, yes. Use as much as you want, depending on how strong you want it.
:11:08. > :11:12.What have you got here? Chopped celeriac, shallots, garlic, water,
:11:12. > :11:18.butter reduced down, blend with cream and finish with salt and brown
:11:18. > :11:22.pepper. -- ground pepper. There is the chicken. A bit of oil
:11:22. > :11:26.in the pan, like so. That's that one. Then you want some apple
:11:26. > :11:31.pieces? Yes, some fresh apple to freshen the salad up. Is this the
:11:31. > :11:35.food that you are going to serve in the restaurant? I think so, yes.
:11:35. > :11:41.Obviously we are still working on concepts but I want the simplicity
:11:41. > :11:45.of ingredients and people to enjoy good quality food. You have got a
:11:45. > :11:50.great larder up there haven't you? It's phenomenal in the North East.
:11:50. > :11:53.That's what we showcased doing the Great British menu. The food's
:11:53. > :11:57.changing in the North East, it's up and coming now, which is one of the
:11:57. > :12:02.reasons why I want to move back to Newcastle. Have you got a name for
:12:02. > :12:06.the place yet? Not yet, no. I'll have to come back on, James. We are
:12:06. > :12:12.in the early stages of the design. There's a sink at the back if you
:12:12. > :12:17.want to wash your hands. We have an apple here which I'm getting ready
:12:17. > :12:23.now. This is basically the raw apple, a bit of texture. Yes.
:12:23. > :12:28.Scallops on the bottom. There you go. Don't take very long at all.
:12:28. > :12:32.Literally about two minutes. The apple pickle we are reducing down,
:12:32. > :12:41.obviously we got one done earlier, reduce it down almost to like a jam
:12:41. > :12:45.really. We have a minute left. Scallops should be fluxed over. Turn
:12:45. > :12:49.the heat down and add a bit of buzzer. It's a good way to finish
:12:49. > :12:54.them off? The heat of the pan will finish the scallops off, yes. People
:12:54. > :13:00.are scared to cook fish at home. It's really simple to do, to be
:13:00. > :13:05.honest. It's just confidence. Add a bit of that... With scallops,
:13:05. > :13:12.they can be pricey, particularly the hand-dived ones? Yes, if you get
:13:12. > :13:15.yourself a good fish morning, they are not too bad. -- fishmonger. A
:13:15. > :13:19.good nonstick pan always helps as well.
:13:19. > :13:26.We have got the hazelnuts here, and you have a bit of hazelnut oil as
:13:26. > :13:33.well? Yes, to bring the whole thing together. Ready when you are.Baste
:13:33. > :13:40.the scallops. I'll get the puree ready. Thanks, James. There you go.
:13:40. > :13:46.Like so. Cook for half an hour? Right down, then let it cool down.
:13:46. > :13:52.So we'll do something fancy here, just a bit of celeriac puree at the
:13:52. > :13:56.base of the plate. In the restaurant, we use a small palate
:13:56. > :14:04.knife to drag it back, but if you have scissors or a plastic top,
:14:04. > :14:11.which is the top of my son's fruit pot, a rectangle there, scrape it
:14:11. > :14:17.down the side. That's it. And then to finish off, the scallops will
:14:17. > :14:22.scamper. Don't throw that away! You might need it! Where is it? Might
:14:22. > :14:29.need to sell tape it back on to your son's fruit pot!
:14:29. > :14:34.The apple pickle. Put that in-between the scallops. Adds a
:14:34. > :14:40.beautiful acidity to the dish. The wings, same again, scatter. No bones
:14:40. > :14:45.in it? Boneless, so it's easier to eat. And then the hazelnuts that you
:14:45. > :14:55.roasted off before. A little scatter of those, adds a bit of texture to
:14:55. > :14:58.
:14:59. > :15:04.the dish as well. Some beautiful fresh seasoned leaves which have a
:15:04. > :15:10.cumin flavour for the dish. Coriander to freshen it up. Hazelnut
:15:10. > :15:15.oil? Yes.Tell us what this is again? Very simple cumin roasted
:15:15. > :15:25.scallops with honey glazed chicken wings, salad of apple, celeriac and
:15:25. > :15:26.
:15:26. > :15:30.hazelnuts. How good does that look? But what does it taste like? ! Dive
:15:30. > :15:38.into this. Breakfast. Scallops for breakfast. Do you know, that would
:15:38. > :15:44.take me about five hours to do what you just did. Took me five hours the
:15:44. > :15:48.other day, haven't cooked for five months. Dig in. My wout's watering.
:15:48. > :15:53.With this camera crew, it doesn't make to it the end of the table. A
:15:53. > :15:59.great combination with chicken and scallops? The freshness of the apple
:15:59. > :16:04.works with the wings. No-one's having this! That chicken is
:16:04. > :16:09.amazing. Oh, my God. So celebrate English wine week, we sent Tim at
:16:09. > :16:13.win to Gloucestershire to brave the British summer weather in a Great
:16:13. > :16:18.British vineyard. What did he bring back to go with Kenny's super
:16:18. > :16:25.back to go with Kenny's super scallops? It's not the best weather
:16:25. > :16:35.to visit a vineyard, but I've come here to celebrate English wine week,
:16:35. > :16:36.
:16:36. > :16:40.so I'm off to Cheltenham to find some fine wines for the dishes.
:16:40. > :16:48.Scallops and chicken wings rural a bit of thought when it comes to
:16:48. > :16:56.choosing the perfect wine match. It's English wine week, so you could
:16:56. > :17:01.choose this English sparkling brut from Surrey. That would be fine with
:17:01. > :17:08.the chicken alone. The wine I've chosen is the 2012 Taste the
:17:08. > :17:16.Difference long dock white because we have the scallops too. Most are
:17:16. > :17:20.made from single grapes like Sauvignon Blanc and Chardonnay. We
:17:20. > :17:29.have three varieties here. The wine is more than the summer of its
:17:29. > :17:34.parts. On the nose. Some honey suckle, pear, peach and apple.
:17:34. > :17:39.Palate - four way great combination, pairs perfectly with different
:17:39. > :17:46.elements of the dish. The weight goes nicely with the honey chicken
:17:46. > :17:53.wings, the acidity cuts through the creaminess of the puree, it
:17:53. > :17:57.compliments the sweet scallops and it's perfect with the apple chutney.
:17:57. > :18:03.Kenny, hope you have had a English of English fizz. This is a knockout
:18:03. > :18:07.with your scallops. Cheers! Fantastic. The acidity works well
:18:07. > :18:12.with the wings. Great as a combination with the two. Refreshing
:18:12. > :18:16.as well and cuts the richness. wouldn't drink it on its own but
:18:16. > :18:23.fantastic with that. Not that there's anything left to be able to
:18:23. > :18:29.drink it with it. Am I supposed to share it? ! Don't worry! Anthony has
:18:29. > :18:33.less familiar cut of lamb to share with us. What are you going to cook?
:18:34. > :18:38.Slow-cooked breast of lamb with spiced aubergine. Might try it later
:18:38. > :18:42.Ethiopiafully. Now to France for more edible adventures with Rick
:18:42. > :18:52.Stein who's in Gascony and he's found a woman with a remarkable
:18:52. > :18:52.
:18:52. > :18:57.talent for Paughsry and I do mean remarkable. Just watch this! -- for
:18:57. > :19:02.pastry. Good cooking still rules in France. The Hamburger joints and
:19:02. > :19:12.pizza places haven't taken over yet and this is particularly true in
:19:12. > :19:14.
:19:14. > :19:22.rural areas where family-run food businesses cater for a local trade.
:19:23. > :19:27.Lucy makes bases of tortillas. I'm amazed. This is like the Greek
:19:27. > :19:33.filo pastry. She makes it look so easy. It's like stretching a skin
:19:33. > :19:37.really. I'll bet you it's not as easy as it looks. That's what I like
:19:37. > :19:43.about watching people do something incredibly skilfully, they make it
:19:43. > :19:51.look so easy. Never seen anybody describe a perfect circle before,
:19:51. > :19:56.but she's done it and I'm speechless with the skill here. It's just such
:19:56. > :20:03.pleasure to watch. She lays the sheets of tissue-like pastry in the
:20:03. > :20:11.bottom of a well greased pan and using a granny's apple slicing
:20:11. > :20:16.machine, she fans the apples around the base. Adds a generous glass of
:20:16. > :20:22.caster sugar. I know I'm going to like this! Just imagine trying to do
:20:23. > :20:26.this in a restaurant. You couldn't! Sugar and vanilla. Now for the
:20:27. > :20:32.crown. These came about after a meeting about farm diversification
:20:32. > :20:41.and lieus yen served her pies as a treat 20 the good people that turned
:20:41. > :20:46.up. -- Lucienne. People said people would come from miles around to buy
:20:46. > :20:52.these pies. I'm lost for words. If you just
:20:52. > :20:59.think about the French skill with patisseries, this is it! This just
:20:59. > :21:05.explains what it's all about. It's so light. It has a real luxury to
:21:05. > :21:09.it. There's no pastry cream, it's like a vol-au-vent, like a breath of
:21:09. > :21:18.wind, it's utterly, utterly butterly.
:21:18. > :21:23.So laden with pies, we return to the ship and we are impressed. This is a
:21:23. > :21:30.real jewel. The wife of famous king who gave France the poulot pot came
:21:30. > :21:36.here. Henry IV was a good Gascony boy. He liked his garlic. When he
:21:36. > :21:40.arrived in Paris to become king Henry IV, his bride-to-be on several
:21:40. > :21:44.occasions would not share his bed chamber because he stank of garlic
:21:44. > :21:49.so much. I think of him as a man with a common-sense attitude to
:21:49. > :21:55.food. He wanted all his subjects to eat chicken at least once a week on
:21:55. > :22:00.Sundays and the most famous of those dishes was poulo pot or Henry IV
:22:00. > :22:04.chicken, nutritious, lots of vegetable, low in fat, would feed a
:22:04. > :22:08.family for a couple of days at least. We need dishes like that now,
:22:08. > :22:15.for goodness sake, in this world of fast-food, too much fat, too much
:22:16. > :22:20.sugar. Poulot pot, that's the thing! The port thing is a good stock with
:22:20. > :22:23.the usual suspects plus whole garlic and belly pork. Let us remove the
:22:23. > :22:29.and belly pork. Let us remove the head and neck firstly. That can go
:22:29. > :22:37.into the stock pot. The jiblets I will use to make a lovely stuffing
:22:37. > :22:41.for my poulot pot. After the chopping, take some breadcrumbs,
:22:41. > :22:44.parsley, garlic, ham and bacon bound together with egg.
:22:44. > :22:48.Sometimes the stuffing is more delicious than the expensive meat
:22:48. > :22:53.it's supposed to accompany. It needs to be seasoned generously and
:22:53. > :22:58.talking of flavour, don't forget the head and neck. Waste not want not.
:22:58. > :23:02.Put that meat into the cavity of the chicken. Let's face it, this is not
:23:02. > :23:07.the sort of dish you are going to do when you come home from work in the
:23:07. > :23:12.evening. You need to spend time enjoying every part of the process.
:23:12. > :23:18.Even the fiddly bit of tying up the chicken so the precious filling
:23:18. > :23:24.doesn't fall out into the stock. In the days of Henry IV, nobody had an
:23:24. > :23:30.oven so everything was cooked on top of the fire in a pot, hence poulot
:23:30. > :23:35.pot. After simmering for 40 minutes, take out the chicken head used for
:23:35. > :23:41.flavouring the stock. Henry knew the miraculous benefit of chicken soup
:23:41. > :23:44.even then. Put the chicken back in, followed by fresh vegetable, crunchy
:23:44. > :23:49.cab annal, leeks, fennel, in fact anything you have to hand. A recipe
:23:49. > :23:54.should be a tune to which you can sing your own song. There's a
:23:54. > :23:59.special sauce to accompany this. I think it's what makes it really
:23:59. > :24:05.French and lifts it from being a chicken stew to a gourmet meal. The
:24:05. > :24:11.whole thing is made with dijom mustard, white wine vinegar, olive
:24:11. > :24:17.oil, capers and chopped up gherkins. Here is an interesting twist. Add
:24:17. > :24:21.some chopped hard boiled egg, then flatleaf parsley and more vinegar
:24:21. > :24:24.and olive oil to loosen. You've got to be able to almost pour it off the
:24:24. > :24:28.spoon because you are going to drizzle it all over the finished
:24:28. > :24:38.dish. Once that's ready, season it generously because it must have a
:24:38. > :24:40.
:24:40. > :24:44.bit of a kick and it's ready to go. Joint the chicken into chumps.
:24:44. > :24:49.Peasanty chunks. It's legitimate here because that's what it was
:24:49. > :24:53.designed to do, to feed the poor people of the land. This stuffing is
:24:53. > :25:02.really good, almost like a pate. We call it force meat and the French
:25:02. > :25:06.call it farce, which means to pad something out. Chop up the belly
:25:06. > :25:11.pork. With all this, one chicken feeds six people, no problem. This
:25:11. > :25:18.is the sort of stuff that you can think of a peasant's cottage and you
:25:18. > :25:22.walk in there and there's this lovely smell of a chicken, veg and
:25:22. > :25:26.broth all simmering away together. We've lost the enthusiasm for dishes
:25:26. > :25:32.like this, but in the last series, I did a dish of corned beef with
:25:32. > :25:36.cabbage and it was the singly most popular dish that I did. I just feel
:25:36. > :25:46.the same with this one. It's so elemental and really the sort of
:25:46. > :25:53.elemental and really the sort of Watching that has unspired me to do
:25:53. > :26:01.a master class from one of my all-time classic French desserts, a
:26:01. > :26:06.creme brew lay. There are a couple of ways of making it. I do it in the
:26:06. > :26:14.traditional way -- creme brulee. You can make this on the stove and set
:26:14. > :26:19.it, it is not as good I don't think. We have double cream, milk and use
:26:19. > :26:25.seven eggs, medium sized ones. We'll give you six of the dishes that
:26:25. > :26:35.we've got over here which are the traditional bullee dishes. We want
:26:35. > :26:36.
:26:36. > :26:43.the egg yolks. -- brulee. We are going to mix this together.
:26:43. > :26:47.Traditionally, the flavour would be vanilla. There is a herb out there
:26:47. > :26:50.which is lemon flavour and goes the fantastically well with
:26:50. > :26:55.fantastically well with strawberries. You can actually just
:26:55. > :27:02.put the lemon herb with the cream and warm it up gently. If you are
:27:02. > :27:07.doing a coffee creme brulee or anything like that where you want to
:27:07. > :27:12.infuse the flavour, you can do it on the stove. Add our vanilla to this.
:27:12. > :27:16.I'm using these pods. These are a bourbon vanilla, from Madagascar.
:27:16. > :27:20.I've seen vanilla grow on the trees, it's fantastic to see. They are much
:27:20. > :27:23.bigger and fatter pods. That's what you need. They are a bit more money
:27:23. > :27:29.but the key is you get a lot more out of them as well. They are not as
:27:29. > :27:34.dry. Often vanilla pods when you dry them, they can be dry. These are
:27:34. > :27:38.really soft. You can tell that when you bend them. They don't zmap. You
:27:38. > :27:43.can just open these out. For this, we want the seeds. I'm not infusing
:27:43. > :27:51.them with the pods, just the seeds. I learnt this recipe whilst in
:27:51. > :27:59.France. I borrowed it from France! In we go with the sugar. Caster
:27:59. > :28:04.sugar. Make sure you have everything ready that the point. The caster
:28:04. > :28:10.sugar cooks the eggs. It's starting the cure the yolks. We need to mix
:28:10. > :28:13.this as quickly as possible. Then we can throw in the milk.
:28:13. > :28:19.Then we can throw in the cream. While in France, they don't actually
:28:19. > :28:24.have double cream like we have over here. They use mountain cream, a
:28:24. > :28:32.thicker stuff. Is it the same kind of thing? Yes, still good for you,
:28:32. > :28:36.you know! Thicken the veins!Yes. But it's not readily available like
:28:36. > :28:39.what we have. We can throw this through our sieve and make sure you
:28:40. > :28:44.get all the seeds out because this is all the goodness, of course. If
:28:44. > :28:48.you want to make a coffee one, you put the coffee in with the cream or
:28:48. > :28:53.the milk, bring to it the boil, turn it off and add the mixture when
:28:53. > :28:57.cold. That's kind of it really. The whole idea of this now is basically
:28:57. > :29:02.just gently cooking it. You could take this mixture and then pop it on
:29:02. > :29:10.to the stove and then cook it, like a creme anning lace. I don't think
:29:10. > :29:15.it's the best way of doing creme brulee. I think you agree zblie this
:29:15. > :29:20.is the more consistent way of doing it. The crucial part is actually the
:29:20. > :29:26.cooking now because you want that clotted cream consistency and that's
:29:26. > :29:33.the pest way of doing it. The key so that is that I have one already
:29:33. > :29:43.done, I made one in the studio yesterday. Half #23i8 this with
:29:43. > :29:44.
:29:44. > :29:51.water. It's a tray of water. Take the tray. Fill up the creme brulees
:29:51. > :29:57.over here, that's the thing, but you don't want to fill them over there,
:29:57. > :30:04.so top them up while over here. I 've set the oven at about 250 which
:30:04. > :30:10.is about 120 centigrade. Gas mark two. Gently cook it for an hour.
:30:10. > :30:15.Close the door and we have some here. I'll brulee those in a minute.
:30:15. > :30:19.First, I'll make a fresh new season of strawberry, blend and mix
:30:19. > :30:25.together. We'll talk about you now and what you are up to. Like I said
:30:25. > :30:30.at top of the show, congratulations, tonnes of work. Mr Selfridge,
:30:30. > :30:34.another one of those? Another one until October which will be out in
:30:34. > :30:38.the New Year. Hugely successful? Nice Sunday night viewing, good fun
:30:38. > :30:43.to do and I had to wear a corset and a wig which is fun for about five
:30:43. > :30:50.minutes. You mentioned Sunday night viewing, Case Histories' final
:30:50. > :30:55.episode tomorrow. A big storiline tomorrow? There is a cliff hanger so
:30:56. > :31:01.people will be going "oh man" Jason wants to do some more and I do.
:31:01. > :31:11.Jason Isaacs. It's based on two characters, yes? Kate Atkinson,
:31:11. > :31:11.
:31:12. > :31:18.she's not a crime writer, she deals with mainly relationships and
:31:18. > :31:21.people. A relationship between you o two as well? Yes, complicate and
:31:21. > :31:26.troubled souls and they keep missing each other and it's great fun to
:31:26. > :31:30.play. Unrequited love is always the best thing to play. Another series
:31:30. > :31:34.of that confirmed? Not yet. We are hoping that people want to see it
:31:34. > :31:39.some more. Jason wants to do some and I would love to. Must be going
:31:39. > :31:44.well because it used to be six smaller parts, now it's three larger
:31:44. > :31:47.ones? Yes, because Sherlock worked very well like that, so I don't know
:31:47. > :31:52.whether they maybe got the idea of that because you can fit more in,
:31:52. > :31:57.get more characters in it and more in-depth stories. You mentioned
:31:57. > :32:07.Sherlock. You are in the third series, yes? Yes.Your partner's
:32:07. > :32:12.been in it? Yes, he plays John Watson. It's great fun doing it.
:32:12. > :32:18.It's top secret though, you can't tell us anything? No. I play a
:32:18. > :32:22.female character in Sherlock! We are going to do the third episode in
:32:22. > :32:27.August. We pick up the third one. Martin's off at the moment in New
:32:27. > :32:32.Zealand, he's left us. It must be fun, not only just working with your
:32:32. > :32:37.partner as well, but must be fun but difficult because two really, the
:32:37. > :32:42.chemistry... It's incredible. I didn't realise how wonderful the
:32:43. > :32:47.chemistry was until the read-through and it's great to watch two actors
:32:47. > :32:55.playing, you know, working together. It's really lovely to watch. So
:32:55. > :33:00.coming into that, you had to raise your game. Different characters in
:33:00. > :33:04.this. Did you enjoy the mix and match? Yes, it's really nice. I get
:33:04. > :33:08.to play a Scottish detective and a character in Sherlock.
:33:08. > :33:14.originally wanted to be a dancer? trained to be a dancer for a long
:33:14. > :33:18.time, I got a very bad injury and had to give up. I tried that with
:33:18. > :33:24.Strictly, but they still put me out on stage again. You were wonderful
:33:24. > :33:30.in Strictly. I wasn't very good. Trust me, I wasn't. But yes, I
:33:30. > :33:35.decided to do acting which was very fortuitous. That's when I tried to
:33:35. > :33:39.paso doble. Don't do that, it's not natural to be a bullfighter,
:33:39. > :33:48.especial Liz with a pink cape in your hand. They give you a pink
:33:48. > :33:53.cape! That's just silly. We are going to take our compote. Then you
:33:53. > :33:56.have got the creme brulee. This would be done on a brulee iron which
:33:56. > :34:02.could be heated on combs or on the fire. You can get a brulee iron and
:34:02. > :34:06.do it on here really, but it's a wooden handle with a long pole with
:34:06. > :34:10.a chunk of metal on the end of it and the idea is that it gets
:34:10. > :34:14.extremely hot and you use the hot brulee and just pop it straight on
:34:14. > :34:18.to the top of the creme brulee. Times have moved on and it takes you
:34:19. > :34:25.about two hours to wash it up afterwards and it hardly ever works,
:34:25. > :34:33.so we are going to use a blowtorch, or you could use this under the
:34:33. > :34:38.grill. I use demerara sugar to get an even caramel. I'm so excited.The
:34:38. > :34:44.creme brulee goes on the top like that. Oh, look at that!There you
:34:44. > :34:49.have your creme brulee. That's all mine, right? ! That one is, yes. You
:34:49. > :34:53.don't need to that irthis one. The guy on camera two might get upset
:34:53. > :35:03.because he didn't have any chicken. He's not getting any. Dive into
:35:03. > :35:04.
:35:04. > :35:09.that. Oh, my God. The texture is so much better when you cook it? That's
:35:09. > :35:12.ridiculous. The best thing I've ever done that. Beat you, there you go.
:35:12. > :35:16.If there's anything you would like to demonstrate on the show, perhaps
:35:16. > :35:24.you need help with the cooking technique, drop us a line and we'll
:35:24. > :35:26.answer your questions on the show if we can. Go to the website to ask the
:35:26. > :35:30.questions at www.bbc.co.uk/saturdaykitchen. We'll
:35:31. > :35:40.cook for Amanda at the end of the show. Will she face food heaven or
:35:40. > :35:44.food hell? Bread? Wrapped tightly in cling film and served in slices with
:35:45. > :35:49.green salad. If she eats all that she'll go out about 26 stone because
:35:49. > :35:57.it's massive. Or food hell, red snapper, baked in tin foil with
:35:57. > :36:02.lime, coriander and lemongrass and served with palm sugar and coriander
:36:02. > :36:05.dressing. Some of the viewers and chefs get to decide her fate, but
:36:05. > :36:11.wait until the end of the show to see the final result. Happy with
:36:11. > :36:16.that? Not talking to anyone now.Raw raise Greg and John are making
:36:16. > :36:19.contestants cook on board a cross channel ferry, it's a test of their
:36:19. > :36:29.culinary skills, as well as their balance. Take a look at this on
:36:29. > :36:36.
:36:36. > :36:42.Welcome to Dover. We are taking you on a little boat trip. 21 miles in
:36:42. > :36:49.that direction is Calais. When I say little boat, what I actually mean is
:36:49. > :36:54.that! You six today are taking over the brasserie. Oh, no... What? !We
:36:54. > :37:02.are splitting you into teams. The first team is Jamie and Emma. The
:37:02. > :37:06.second team is Danny and Cheryl. And the third team, Michael and Javine.
:37:06. > :37:16.You will prepare your lunch dishes on the way out. And you will serve
:37:16. > :37:19.
:37:19. > :37:24.The brasserie on the Spirit of France offers an ala carte menu
:37:24. > :37:29.cooked to order for up to 80 covers. The celebrities will be responsible
:37:29. > :37:34.for today's lunch service. Head chef Simon Bean will be making
:37:34. > :37:39.sure his high standards are met. Guys, you are going to have to
:37:39. > :37:43.create your own menu. Think about how long it will take to prepare it.
:37:43. > :37:47.Good luck, enjoy and be ready for service. Thank you.
:37:47. > :37:52.Each team must design a main course and a dessert to go on the brasserie
:37:52. > :38:00.menu. They have a choice of ingredients,
:38:00. > :38:07.including rib-eye steak, chicken breast, sea bass, green beans, root
:38:07. > :38:10.vegetables and a selection of fresh herbs, cheeses, chocolate, ginger
:38:10. > :38:16.biscuits and citrus and berry fruits.
:38:16. > :38:22.OK, guys, tell me what you are going to cook today? Fillet of sea bass
:38:22. > :38:26.with a sauce, creamy mash and green beans. Dessert?Chocolate tart.
:38:26. > :38:33.you can do a chocolate tart, there are smaller rings in there, the
:38:33. > :38:38.smaller the tart, the quicker it will set. Cool.For our main, we'll
:38:38. > :38:47.do chicken scallops, with crushed new potatoes, salsa vaerned green
:38:47. > :38:54.salad. Dessert? A pie with a nectarine. She's quick, she's good!
:38:54. > :38:59.Grab your main ingredients and good luck. What have you decided on?
:38:59. > :39:04.steak and chips. What's posh steak and chips? Just steak and chips with
:39:04. > :39:09.posh in front of us. Steak and chips cooked with us. With aberg NHS
:39:09. > :39:14.sauce. Stretching the boat. Dessert? Creme brulee. You are going to get
:39:14. > :39:20.that done are you? Are we?By the time you get it cooled down, set and
:39:20. > :39:30.burnt. If you say we haven't got time, we won't have time. I would
:39:30. > :39:43.
:39:43. > :39:53.they have less than 90 minutes before the ferry arrives in Calais
:39:53. > :39:55.
:39:55. > :40:01.ingredients that will go into the sauce for the sea bass, while
:40:01. > :40:05.team-mate Michael is prepping the chocolate tarts. Pf
:40:05. > :40:12.This is ridiculous, I'm trying to measure chocolate and because of the
:40:12. > :40:20.engines, look at this. There's a two gram difference every second. Why do
:40:20. > :40:25.you get that, how do you get the measurements right? It's just rough.
:40:25. > :40:35.This is impossible! More chicken breasts. There's enough for your 25
:40:35. > :40:40.
:40:40. > :40:44.For the dessert, we were going to do a creme brulee, but we haven't got
:40:44. > :40:54.enough time, so it's all change and we are doing a cheesecake which I've
:40:54. > :40:55.
:40:55. > :41:05.made once before. It's going to be Michael has begun working the pastry
:41:05. > :41:15.
:41:15. > :41:21.The ferry is now half way across the channel. The celebrities have just
:41:21. > :41:28.45 minutes left before the diners board at Calais. We need to stew up
:41:28. > :41:38.that. We need to get the fruit on really. Yes.
:41:38. > :41:44.
:41:44. > :41:52.I love ships. Me and ships get on are you? Chicken scallops, crushed
:41:52. > :41:56.potatoes, salsa verde and green salad.
:41:56. > :42:06.Excuse me, guys, you have approximately 30 minutes left. OK? !
:42:06. > :42:18.
:42:18. > :42:22.Yes, chef... Yes, chef... Thank you. Do you know what happened? I know
:42:22. > :42:26.exactly what happened. If there's one thing I know about this dessert
:42:26. > :42:36.and as soon as you said how you were going to cook it I thought, oh, no.
:42:36. > :42:41.I know. Let's see what you can make of this. OK,ic save it somehow.
:42:41. > :42:45.Chef, I've had a nightmare on the tart cases, they've gone like
:42:45. > :42:52.pancakes. They were too hot. cold. They've melted. What do you
:42:52. > :42:56.reckon I can do? Use a piping bag and put a swirl on it. And sell it
:42:56. > :43:03.like that? Yes. We are now in Calais. Does this look like a
:43:03. > :43:07.kitchen ready to go? Does it... Does it? !
:43:07. > :43:13.Are you going to get the puddings done on time? Yes, I've got to get
:43:13. > :43:17.them in the fridge. I'm not worried about this, the main course I'm
:43:17. > :43:21.worried about, because they are going to have to be done to order.
:43:21. > :43:27.The passengers board the ship. are going to need to get these in
:43:27. > :43:37.the oven pretty much now. Yep. are running out of time and Emma's
:43:37. > :43:47.
:43:47. > :43:53.You are going to have to get all of your produce down to the galley,
:43:53. > :43:58.OK? Yes, chef. And you can see if everybody managed to get their food
:43:58. > :44:03.ready on time in around 20 minutes. Still to come on Saturday Kitchen,
:44:03. > :44:07.Raymond Blanc is biting things up in his kitchen, preparing a stunning
:44:07. > :44:17.papaya salad, as well as a vegetable masala curry. There is no doubting
:44:17. > :44:18.
:44:18. > :44:20.Kenny and Anthony are CRACKING LOWERCASE CHEFS. BUT THEY'LL NEED
:44:20. > :44:23.ALL THEIR YEARS OF COOKING EGG-SPERIENCE IF THEY'RE TO POACH
:44:23. > :44:33.THE CENTRE SPOT FROM THE EGG-MASTER, PAUL RANKIN ON OUR SATURDAY KITCHEN
:44:33. > :44:39.
:44:39. > :44:47.that. You will have to wait until the end of the show to see whether
:44:47. > :44:53.she gets food heaven food hell. Now Anthony Demetre, great to have you
:44:53. > :45:01.on the show. It is great to be here. The new studio. Yes, you haven't
:45:01. > :45:09.been here. We haven't used this kind of beat in the seven years I have
:45:09. > :45:16.been here # meet. For me, it is the new thing. It is lamb bread. I'm
:45:16. > :45:21.going to stuff it and smear it with some chopped garlic and rosemary and
:45:21. > :45:25.slow cook it and leave it overnight to set up. Portion it out. We are
:45:25. > :45:29.going to serve it with aubergine. Aubergines are another vegetable
:45:29. > :45:36.which I think get a kind of bad breath. I have just scored the
:45:36. > :45:39.aubergines. -- bad press. You used to have to score them and put them
:45:39. > :45:46.in milk, but you don't have to do that any more. The bitterness has
:45:46. > :45:50.been taken out of them. Absolutely. This is from the underside, it is
:45:50. > :45:57.This is from the underside, it is the breast, not really the belly. As
:45:58. > :46:02.I say, it is fantastic. And believe it or not, that used to go to all of
:46:02. > :46:09.the good kebabs shops. I can remember on a Friday night, queueing
:46:09. > :46:16.for kebabs, and that is what I used to get. It is one of those cuts
:46:16. > :46:20.that... That was the chef's diet when you are training. It is one of
:46:20. > :46:24.those cuts that doesn't get the glory it deserves. We need to
:46:24. > :46:30.popularise it. We are going to do this with a little aubergine and
:46:30. > :46:39.tomato and the onions are basically diced. Yes, fry them off with the
:46:39. > :46:47.olive oil and the garlic. We are going to add dried mints, turmeric.
:46:47. > :46:51.We are going to roll that, literally like a Swiss roll. Tie it up.
:46:51. > :47:01.would do, what, four portions? Yes, this is for. I think it is so
:47:01. > :47:02.
:47:02. > :47:06.inexpensive. I remember when I was training in London, lamb shanks were
:47:06. > :47:13.about 20p each. Now they are a lot more. That is the problem, when
:47:13. > :47:18.something gets popular... It kind of get overused. When the demand is
:47:18. > :47:24.high, it is like anything, you cannot supply enough. You can see I
:47:24. > :47:33.don't do the Christmas wrapping at home. I can see that, yes.OK, very
:47:33. > :47:39.simple. Now we get a bit of olive oil. That needs to be coloured. I
:47:40. > :47:49.have got some dried mint in there. We want to caramelised those onions,
:47:50. > :47:51.
:47:51. > :47:54.take them right down. Get the bones in there, because... You can always
:47:54. > :48:00.ask the butcher to do this for you but reserve the bones, gives you a
:48:00. > :48:08.lovely stock. Also, you have got some different spices going on in
:48:08. > :48:14.here. Yes, I have got some fennel seeds here, which I cook a lot with.
:48:14. > :48:20.And I love dried herbs. I know chefs are a bit posh and a bit scared of
:48:20. > :48:28.dried herbs, but I think with things like rosemary, thyme, bay leaf and
:48:28. > :48:31.anything like that, they don't lose any of their flavour. Your cuisine
:48:31. > :48:37.is classic French cooking techniques, but this is kind of
:48:37. > :48:44.Moroccan. But you know, James, I just love good food and good
:48:44. > :48:53.neighbours and I think an aubergine, how many times have you had grilled
:48:53. > :48:57.aubergines which learnt, aubergines which are undercooked and inedible
:48:57. > :49:05.-- grilled aubergines which are burned. I'm hoping today that you
:49:05. > :49:10.are fans aubergines. I am.OK, in go the fennel seeds. Say you want me to
:49:10. > :49:16.take the flesh out of the centre of this? I don't want to use the skin.
:49:16. > :49:22.Garlic. So this is a dish, really, that needs to be done a good day in
:49:22. > :49:29.advance. Ideally the day before. Then we add some white wine. Now,
:49:29. > :49:34.you don't need stock here because you have the bones and the breasts
:49:34. > :49:41.have so much flavour. Just reduced the wine. Add the water. Do you get
:49:41. > :49:45.a source out of this? Yes, you do. A sprig of rosemary. Put the lid on
:49:45. > :49:55.and we will just pop that in the oven. That will take about two,
:49:55. > :50:01.
:50:01. > :50:08.three hours. Right, I have my aubergines here, no skin. OK, and
:50:08. > :50:16.this is obviously the one we prepared earlier. So you chill it,
:50:16. > :50:24.you basically rapid and chill it? -- wrap. Yes, we wrap it in cling film
:50:24. > :50:33.and chill it. Like a joint, really. In we go with the tomatoes. Yes,
:50:33. > :50:39.that is lovely. You can see that, it is beautiful. And that is one lamb
:50:39. > :50:46.breast that has given us four portions. A little tip, the way
:50:46. > :50:52.Amanda is eating, I would put all four of them in. Yes, seriously.
:50:52. > :50:56.Wright, a bit of olive oil. And that can be done, like you said, two or
:50:56. > :51:00.three days in advance. So with two restaurants that are Michelin star,
:51:00. > :51:05.where'd you get your inspiration from leisure market resume with you
:51:05. > :51:10.is not any more -- where'd you get your inspiration from? It is all
:51:10. > :51:16.kinds of things. If you go to either, you will see different
:51:16. > :51:21.styles of cuisine but as indigenous as possible in terms of produce, but
:51:21. > :51:28.it is just good food. That looks wonderful. Say you want some
:51:28. > :51:34.coriander and mint in there. Yes. It is really important here that we get
:51:34. > :51:39.a nice colour on that. I will season that up again. This is the Moroccan
:51:39. > :51:44.influenced as well, preserved lemons. Yes, really wonderful. I
:51:44. > :51:52.only use the zest. We can make lemon mayonnaise with that, we just lended
:51:52. > :52:02.with olive oil and it is wonderful. -- blend it. These are salted,
:52:02. > :52:02.
:52:02. > :52:10.preserved lemons. About a minute left. You want these basically
:52:10. > :52:15.thinly sliced. And then this is going to be a raw salad of spinach.
:52:15. > :52:20.Yes, very light, very refreshing. It really goes with the richness of the
:52:20. > :52:26.lamb and the oiliness of the aubergine. And you can see that is a
:52:26. > :52:29.beautiful colour. This is something I would do at home, at a barbecue.
:52:29. > :52:33.All of the hard work is done a couple of days before, leave them in
:52:33. > :52:39.the fridge. They will sit in the fridge for two or three days quite
:52:39. > :52:47.easily. That is season for you. All of today 's recipes, including this
:52:47. > :52:57.one, are on the website. Now you do a little dressing with this. Yes, we
:52:57. > :52:59.
:52:59. > :53:09.have got some cask. What is it? Cask. I think he makes it up. Is it
:53:09. > :53:19.strong? It is, it is in rainy and, it is fermented whey. -- it is
:53:19. > :53:22.
:53:22. > :53:32.uranium. Where'd you get that from? You can get it from specific stores.
:53:32. > :53:33.
:53:33. > :53:39.There we go. The kebabs, the aubergine is wonderful. So on with
:53:39. > :53:49.the aubergine. We are going to go on with the cask. Now that, quite
:53:49. > :53:51.
:53:51. > :53:56.liberal. A little spinach. We have to spinach salad. It is done,
:53:56. > :54:06.seasoned already. So that's literally on there. We will get some
:54:06. > :54:10.ornament in there. -- some more lemon in there. And then the lamb.
:54:11. > :54:20.Don't be afraid to take some of that lovely lamb fat, spoon the juice
:54:20. > :54:25.over. You have got the source there. Tell us again. Slow cooked breast of
:54:25. > :54:35.lamb with spiced aubergine and a Moroccan influenced salad. It looks
:54:35. > :54:42.
:54:42. > :54:46.delicious. It looks pretty good, does that. Bring it on.
:54:46. > :54:50.Now, aubergine is not one of my favourites, lamb is not one of my
:54:50. > :54:57.favourites. So we might get something to eat? You guys might end
:54:57. > :55:02.up having a bit. I think we have had it on the show once before doing it
:55:02. > :55:07.that way. It is wonderful.It is quite difficult get older, you can't
:55:07. > :55:10.bite from the supermarket. You have got to go to the butcher and he will
:55:11. > :55:15.look with you in amazement that you have asked the lamb breast, but you
:55:15. > :55:21.can get it for under a fiver. is lovely. You are converted. We
:55:21. > :55:31.need some wine to go with this, Tim Atkin has chosen something to go
:55:31. > :55:36.
:55:36. > :55:41.Antennae coming your delicious lamb has a Mediterranean twist to it,
:55:41. > :55:46.thanks to those aromatic herbs. I am after a wine that will match its
:55:46. > :55:51.warm, sunkissed flavours. Plenty of body and guts and good acidity. We
:55:51. > :55:54.could go with this Chianti from Tuscany, a classic, but the wine I
:55:54. > :56:02.have chosen is more unusual and it comes from closer to the
:56:02. > :56:07.Mediterranean. It is the finest Cotes Catalanes Carignan. It is not
:56:07. > :56:15.as well-known as some Mediterranean grapes, such as Granada, but is
:56:15. > :56:20.sometimes regarded as a workhorse grape -- such as grenache. But when
:56:20. > :56:25.it is done from old vines giving grapes like this one, it can be
:56:25. > :56:33.delicious. It comes from near the city of urban young. And the notes?
:56:33. > :56:39.Juicy, brambly fruit with some subtle spices. And on the palate,
:56:39. > :56:45.unstructured, that'll go with the lamb, and the acidity will work with
:56:45. > :56:48.the aubergines and tomatoes. And it will pick up on the garlic and the
:56:48. > :56:53.fennel seeds and the Mediterranean herbs in the dish. To go with your
:56:53. > :56:58.slow cooked lamb and aubergines, I have chosen a wine made from one of
:56:58. > :56:59.my favourite underrated French grapes. I hope you like it. There
:56:59. > :57:03.grapes. I hope you like it. There you go, tell us what you think of
:57:03. > :57:06.grapes. I hope you like it. There you go, tell us what you It is
:57:06. > :57:11.wonderful, it goes with the bold flavours of the aubergine and the
:57:11. > :57:16.lamb. The wine is fantastic and the dish is great as well. It is lovely.
:57:16. > :57:19.Right, let's get back to Celebrity MasterChef, where it is time for the
:57:19. > :57:29.contestants to serve their dishes on the ferry, but will they keep their
:57:29. > :57:54.
:57:54. > :58:01.minutes, we are going to need to due to start. OK, guys, I'm going to
:58:01. > :58:04.need one view out of your payers to come down to the galley, we have 70
:58:04. > :58:14.diners waiting to be fed, so decide who is going to go out first.
:58:14. > :58:21.
:58:21. > :58:27.that is my favourite bit. Have you sorted out who is going to do what?
:58:27. > :58:34.No. These are going to look great and taste lovely, I think I have got
:58:34. > :58:42.away with it. Michael, where is Javine? I have no idea. Where is
:58:42. > :58:47.she? She is your partner. Service should have the gun 15 minutes ago,
:58:47. > :58:53.but Javine still has not prepped the fish. Goodness gracious me, where is
:58:53. > :58:56.the fish, where is the seabass? have diners in the brasserie now.
:58:56. > :59:01.will try and find her, I have been trying to save this but I will try
:59:01. > :59:09.and save that as well. Give me a second and I am there will stop are
:59:09. > :59:18.you ready to order? Guys, listen up, first order. Three seabass, to
:59:18. > :59:22.read, one well done, one medium, to chicken. Because they are running
:59:22. > :59:27.late, they now only have 30 minutes to cook all of their main courses
:59:27. > :59:33.and 30 minutes for desserts. might be in teams of two but you
:59:33. > :59:43.have to work as six. Mind your backs. Two ribs medium, one rib
:59:43. > :59:46.
:59:46. > :59:52.rare. That is four in all?Two ribs medium, to rib rare. Cheryl and
:59:52. > :00:02.Danny, the stakes are looking nice, well done. I asked for medium, it is
:00:02. > :00:06.lovely, it is perfect. I way, please, three chicken, to seabass.
:00:07. > :00:16.Jamie, you have five chickens on order? How many have you got in the
:00:17. > :00:16.
:00:17. > :00:21.pan? One. That is not five, is it? Quick as you can, please, guys.
:00:21. > :00:25.chicken is absolutely lovely, it is succulent. The vegetables are cooked
:00:25. > :00:32.to perfection, so everything is really good. Table away, please,
:00:32. > :00:36.three seabass and to chicken. made their puddings, Michael nav has
:00:36. > :00:46.the prep and cook Javine's seabass, while she steams the spinach and
:00:46. > :00:58.
:00:58. > :01:07.finishes the source. The seabass is Seabass, please. I need another two
:01:07. > :01:13.seabass. Two minutes.It was coming to minutes ago, it is not swimming
:01:13. > :01:23.back to Dover. How are we doing, Michael? Just waiting for the mash.
:01:23. > :01:30.
:01:30. > :01:40.Oh, it is Javine's full now, is it? delicious. Steak and chips, please.
:01:40. > :01:41.
:01:41. > :01:51.Rare. Medium rare. Medium rare.One medium, one blue and to medium steak
:01:51. > :02:14.
:02:14. > :02:17.we arrive in Dover. That is not enough time for them to eat their
:02:17. > :02:25.main courses and get your desserts inside them. Speed it up, or we are
:02:25. > :02:32.going to fail. OK? Yes, chef. chicken was really nice, but the
:02:32. > :02:39.vegetables were not so good. We have another six tables to go. The stakes
:02:39. > :02:49.are going cold, we need the seabass. One and a half minutes, chef.
:02:49. > :02:50.
:02:50. > :02:56.order going, guys. You had to mediums left, Danny. -- two. We are
:02:56. > :03:05.nearly there. This is the last one. OK, that is all the main causes
:03:05. > :03:09.done, thank you very much. Let's get these sweet side. Yes, chef. Having
:03:09. > :03:15.overrun on the main courses, they now just have 15 minutes to get over
:03:15. > :03:25.70 desserts out. Are you ready to order your desserts? I will have the
:03:25. > :03:29.
:03:29. > :03:39.chocolate tart. Cheesecake, please. Desserts on 82, where are they?
:03:39. > :03:40.
:03:40. > :03:45.are coming. Thank you. I had the nectarine pie and I thought it was a
:03:45. > :03:51.bit bland, the main cause, but the pie was really nice. One chocolate
:03:51. > :03:54.tart, one cheesecake. I had the cheesecake. It was very nice, I
:03:54. > :04:03.don't usually eat a lot of sweet stuff, but very impressed. Away,
:04:03. > :04:06.please, three pies, two parts. the chocolate tart. I liked the
:04:06. > :04:16.Moose, it wasn't what I was expecting. This is the last ticket,
:04:16. > :04:18.
:04:18. > :04:25.guys, three pies, two cheesecake, one tart. Yes, chef.Thank you very
:04:25. > :04:27.much. There were stages today where I thought it wasn't going to happen,
:04:27. > :04:32.but the celebrities stepped up to the mark and made sure it was
:04:32. > :04:36.delivered. They have done a great job. This competition is becoming
:04:36. > :04:39.seriously exciting. You and I have got a top job, because time is
:04:39. > :04:49.approaching where we have to send home not just one, but two more of
:04:49. > :04:59.
:04:59. > :05:02.your foodie questions. We'll also decide what Amanda will be eating at
:05:02. > :05:09.the end of the show. Libby from Cleveland. Are you there? Morning,
:05:09. > :05:18.James. What is your question?I have two rabbits from down the road. Any
:05:18. > :05:23.suggestions. So wild rabbits?Yes. Rabbit and sauce, always a winner,
:05:23. > :05:29.shoulders and legs off, break it into three, colour it, white wine,
:05:29. > :05:36.lots of mustard, cream, bit of water in the oven, forget about it.
:05:36. > :05:41.mustard? English mustard, powdered if you can, it gives you that kick.
:05:41. > :05:47.Brase it? Yes, in the oven. Rosemary, garlic and forget about it
:05:47. > :05:55.for a couple of hours. Lovely with mash potato. What dish would you
:05:55. > :06:04.like to see more Amanda, heaven or hell? Heaven.Karen from Crawley,
:06:04. > :06:12.your question? I have quail for me and my son. Take the recipe I did
:06:12. > :06:18.earlier, duck fat, garlic, rosemary or thyme, lemon zest, foil, low oven
:06:18. > :06:22.for a couple of hour, let them cool and have a little salad, the apple
:06:22. > :06:29.pickle I did earlier, that would work with it. What dish would you
:06:29. > :06:33.like to see, heaven or hell? Hell. Mandy in Kent, are you there?
:06:33. > :06:38.morning, James. What is your question? We are having a family
:06:38. > :06:42.birthday barbecue tomorrow. My dad's bought me a two kilogram joint of
:06:42. > :06:47.British pot roast beef for Sunday roast. Can I do it on the barbecue
:06:47. > :06:54.or not? I would say no. Yes. Over to you,
:06:54. > :07:00.guys? What I would do is slice it down into thick slices, marinade it,
:07:00. > :07:06.bit of olive oil, garlic, any herbs you like and then try and grill it
:07:06. > :07:10.but quite quick. Yes, to be honest I would have said exactly the same
:07:11. > :07:14.thing. Would have been best with sirloin, something like that.
:07:15. > :07:20.could have that later on, I suppose and go the shop and get something
:07:20. > :07:27.else. You could get the barbecue flavour at the end, if you like.
:07:27. > :07:33.secret is, cook steaks quickly, but generally the wrong cut of meat.
:07:33. > :07:37.Heaven or hell at the end of the show? Heaven.Gill from York, what's
:07:37. > :07:42.your question? My husband enjoys shrimping on the Yorkshire coast.
:07:42. > :07:46.know it. I want some ideas of what to do with the shrimps other than
:07:46. > :07:52.just boiling them and having them luke that. I take it these are not
:07:52. > :07:58.the small ones, these are sort of medium sized, are they? Yes.What
:07:58. > :08:04.would you do with them? Just peel 'em, fry in butter, spice them with
:08:04. > :08:08.nutmeg, classic potted slumps, let them cool so they firm and serve on
:08:08. > :08:13.hot toast o or on a skewer, pan fry them and eat them in to front of the
:08:13. > :08:17.TV like a lollipop. The shells are good to make a good soup? Yes,
:08:17. > :08:22.brilliant. Save it all. There you go. Heaven or hell dish? Hell
:08:22. > :08:26.because I love fish. Two apiece. There you go. Samantha from Swansea,
:08:26. > :08:32.hi? Hi, James.The final question, what would you like to ask us?
:08:32. > :08:41.Basically, I used to cook baked Alaska and my step father wants me
:08:41. > :08:47.to teach him how to do it, but he's got a fan oven. I tried to show him
:08:47. > :08:52.and it didn't work. Was it like the National Lottery balls spinning
:08:52. > :08:57.around? ! The secret is probably the wrong meringue. You are adding the
:08:57. > :09:06.sugar to the egg whites cold probably? Yes.Make a hot meringue,
:09:06. > :09:10.you can either put the sugar and the egg whites over the bake and you can
:09:10. > :09:15.firm up the meringue in a whisk. Alternatively, the way I would do
:09:15. > :09:19.it, sugar and water on the stove and cook it until about 120 degrees and
:09:19. > :09:25.pour that on to the whipped egg white and it will create an Italian
:09:25. > :09:32.meringue. Much firmer and it will stop it spinning around your oven.
:09:32. > :09:36.Heaven or hell at the end of the show? Heaven.Good luck with your
:09:36. > :09:41.meringue. Thank you.Down to business. Hopefully one of you will
:09:41. > :09:45.stand a chance of grabbing the top spot from Mr Rankin, 17 seconds.
:09:45. > :09:55.You've been here before, guys, hopefully you will be as quick.
:09:55. > :10:32.
:10:32. > :10:38.Ready? Clocks on. Three, two, one, to eat these? You can if you want.
:10:38. > :10:48.This is the best part of the show, I get to eat these. Mm. Lovely.
:10:48. > :10:51.
:10:51. > :10:54.score high for presentation. It's a wonder I ain't ill! Anthony, neither
:10:54. > :10:58.of you have been on the board, this board especially. Do you think you
:10:58. > :11:03.are getting into the top ten? would be surprised if that was under
:11:03. > :11:09.25. So would I. You did it in 33n't 92, which puts you in good company
:11:09. > :11:14.over here, you know, with a group of guys over here, Mr Kaufman and Mr
:11:14. > :11:24.Kitchen and all that sort of stuff. Can't complain about that. Kenny.
:11:24. > :11:26.
:11:26. > :11:32.Yes. You did it, do you like that one? Yes.A little one. A quail's
:11:32. > :11:38.egg. You did it in 30. 48 seconds. Well done. Not too bad. Puts you
:11:38. > :11:43.there with the lovely Rachel Allen. Not a bad effort. I'm not going to
:11:43. > :11:49.eat them, but will Amanda get her idea of food heaven, the loaf of
:11:49. > :11:55.bread filled with vegetables, chicken and pesto or the food hell,
:11:55. > :11:59.lemongrass, coconut with Redknapper? Here is Raymond Blanc, in a spicy
:11:59. > :12:04.mood in the kitchen, and he's taken inspiration from one of his chefs,
:12:04. > :12:14.but first, he's making a delicious-looking Papua salad. Enjoy
:12:14. > :12:18.
:12:18. > :12:22.this one, see you in six minutes. - - papaya salad.
:12:22. > :12:29.For this first recipe, Raymond takes inspiration from his love of
:12:29. > :12:39.Thailand. A fresh and crunchy green papaya salad bursting with chilli
:12:39. > :12:41.
:12:41. > :12:51.and lime. First, Raymond needs an unripe papaya. It's unripe flesh
:12:51. > :12:52.
:12:52. > :12:59.makes shredding it simpler. It's lovely and very fun.
:12:59. > :13:05.I found this ten years ago in Malaysia. It's a lovely gadget.
:13:05. > :13:09.Malaysia is too far to go, a simple grater will work just as well.
:13:09. > :13:14.the cucumber with the papaya. the dressing. This will infuse the
:13:15. > :13:19.salad with sharp and sweet Thai flavours. Very, very simple. Fish
:13:19. > :13:26.oil is very much a wonderful seasoning which is used across South
:13:26. > :13:30.East Asia. Use only a little bit and that's a fantastic, wonderful
:13:30. > :13:37.catalyst of flavour. To the salty fish sauce, Raymond
:13:37. > :13:42.adds two cloves of garlic. Voila. Next, he needs palm sugar which
:13:42. > :13:52.tastes similar to brown sugar, to give the dressing a caramel
:13:52. > :14:01.
:14:01. > :14:09.zesty kick. A lot of lime juice and sugar, it balances very nicely. It's
:14:09. > :14:19.a firework. Chilli. Voila. Next, Raymond uses a pomegranate to add a
:14:19. > :14:21.
:14:21. > :14:26.burst of colour and juicy crunch. - it to get them out. A little
:14:26. > :14:30.secret. The pomegranate seeds without any pips will be added to
:14:30. > :14:34.the dressing. Very rare to have a dish with so many compounds of
:14:34. > :14:44.flavours. This is very special. We are ready, actually, now, to dress
:14:44. > :14:45.
:14:45. > :14:53.our salad. The spring onion. Coriander. Pomegranate. Beautiful
:14:53. > :15:03.jus. Peanuts. And unsalted peanuts. Stir, then you've got your salad
:15:03. > :15:20.
:15:20. > :15:30.which you just have to mix. Look at others. A very different, yet very
:15:30. > :15:33.
:15:33. > :15:43.simple salad bursting with vibrant flavours. Taste, taste, taste. This
:15:43. > :15:58.
:15:58. > :16:03.is the wonderful land of South East Raymond's next recipe is a deeply
:16:03. > :16:08.flavoured Indian curry, infused with complex layers of rich masala
:16:09. > :16:18.spices. For this dish, the spice tray has
:16:19. > :16:19.
:16:19. > :16:29.taken Raymond to his own kitchen. Actually, this is the recipe of his
:16:29. > :16:31.
:16:31. > :16:37.nan nanny and daddy? Yes, my mum's mum and dad's mum. So I'm going to
:16:37. > :16:45.have 60,000 generations of culture from India. Raymond starts with the
:16:45. > :16:52.masala, a fragrant mix of ground spices? We need the cloves, then
:16:52. > :17:02.kernel, pepper, very hot. Five cardamom seeds. Two teaspoons of
:17:02. > :17:06.
:17:06. > :17:13.coriander seeds and cumin. A little cinnamon into it. Have the pan on a
:17:13. > :17:20.very low heat. Opportunity flavour out of these beautiful seeds here.
:17:20. > :17:29.It will be full of amazing aromas. With the spice seeds toasted,
:17:29. > :17:35.Raymond softens onion with bayleaf in some oil. Add the chilli to it.
:17:35. > :17:38.Stirring. Voila. The masala mix will form the base of the dish, so next,
:17:38. > :17:48.Raymond grinds the spice seeds, using his heavyweight pelsle and
:17:48. > :17:49.
:17:49. > :17:59.mortar. I still love the beautiful pelsle and mortar. It's about
:17:59. > :18:01.
:18:01. > :18:10.timeless craft. Voila. We have got a nice mix here. Very ground. I'll add
:18:10. > :18:17.the onions, now the spices. To the spices, Raymond adds the freshly
:18:17. > :18:26.chopped aubergine, courgette and cauliflower. So all the vegetables
:18:26. > :18:36.need to be stewed now and cooked through. It will take about five
:18:36. > :18:41.
:18:41. > :18:51.flavours is coming out from the pot. Lastly, he pours in a generous
:18:51. > :18:56.
:18:56. > :19:03.amount of sweet, creamy coconut milk and a dash of water. OK. It's still
:19:03. > :19:13.quite fiery. For a final burst of freshness, Raymond adds coriander
:19:13. > :19:15.
:19:15. > :19:25.and juicy tomatoes. Cook for another two minutes just to soften.
:19:25. > :19:30.
:19:30. > :19:36.home-style creamy curry, pungent It's that time of the show to find
:19:36. > :19:40.out whether Amanda will be facing food heaven or hell. This loaf of
:19:40. > :19:46.bread piled with chicken and veg, that is her heaven. Hell would be
:19:46. > :19:52.this beautiful piece of red snapper with all these ingredients which you
:19:52. > :19:58.don't like, coriander and it's an Asian-inspired dish. It was up to
:19:58. > :20:03.these guys to decide because it was 3-2 at home. Really? !They were
:20:03. > :20:09.nice to you as well. We have got heaven. Thank you!If you can do the
:20:09. > :20:15.pesto. First up, I'll get the courgettes on. If you can get me
:20:15. > :20:22.some olive oil, please, the darker oil in the bottle. I know it's that
:20:22. > :20:26.one! Take a bit of this. A bit of oil in there. Then we are going to
:20:26. > :20:29.get the peppers on as well. We'll get the pesto ready for this. It's
:20:29. > :20:33.like an inside out sandwich, I suppose, if that's what you want to
:20:33. > :20:37.call it. Kenny is sorting out the chicken. This is the great thing
:20:37. > :20:40.about this. You can use it with any leftover bits. If you have got a
:20:40. > :20:44.roast chicken, you can buy these already done in the supermarket.
:20:44. > :20:51.Would you recommend that? If you haven't got time, it's nice and
:20:51. > :20:55.simple, yes. The secret of this is, we just strip all these off. These
:20:55. > :20:59.are the courgettes. You can buy these also already done. You have
:20:59. > :21:06.got the jars of peppers and that kind of stuff now. I'll leave that
:21:06. > :21:16.with you. Really? ! Thanks. Just don't let them burn? Can char grill
:21:16. > :21:18.
:21:18. > :21:24.them. Two mince on each side and that's it. All right? We've got one
:21:24. > :21:31.of these love lovely round cobs. We are going to hollow it out. So we
:21:32. > :21:37.get rid of this bread. The secret of this is, we are basically using the
:21:37. > :21:43.bread, almost like a terrine. So you've got the loaf but it's the
:21:43. > :21:48.inside part of the sandwich element of it. Have I burnt...No, you're
:21:48. > :21:52.doing fine, keep on with that. How are you getting on over there?
:21:52. > :21:57.good. Like I said, you can make this out
:21:57. > :22:07.of any leftover bits for Sunday lunch, barbecued food, sausages
:22:07. > :22:07.
:22:07. > :22:16.leftover, anything. One thing this is brilliant for is anything that
:22:17. > :22:23.you can make the day before. We need the peppers peeled. How are you
:22:23. > :22:28.doing? All right. I haven't destroyed it yet. That's all fine.
:22:28. > :22:33.Take this. Some olive oil. More olive oil in there, please, make
:22:33. > :22:38.that quite wet to get plenty of moist. Olive oil in the bottom. Then
:22:38. > :22:43.you can layer this up with a mixture of different things. Artichokes
:22:43. > :22:48.here, you can buy already done, of course. They can go in there. In the
:22:49. > :22:53.bottom. You have got the courgettes which are not far off. Red onion in
:22:53. > :22:57.here which you can slice. Why don't your eyes water when you do this,
:22:57. > :23:03.you didn't start crying like a lunatic earlier? A sharp knife, I
:23:03. > :23:09.suppose is the key to it. Itlet stops the spray. You can wear
:23:09. > :23:16.goggles if you wish. Those in there, pesto as well. Throw that in. Some
:23:16. > :23:22.of this chicken, of course. That can go in there as well. The key to
:23:22. > :23:27.this, as you build it up, you've got the salt, the pepper. Can you peel
:23:27. > :23:31.some peppers, please? We have a bit of that. I'm doing this really well,
:23:31. > :23:35.by the way. That's it. You can pop them in the
:23:35. > :23:41.bowl there, they look as though they're done. That's it. I am a chef
:23:41. > :23:48.now. You are! Tomatoes go in, mozzarella cheese, because I know
:23:48. > :23:54.you like that as well. I do!That can go in. If you are feeling really
:23:54. > :24:00.lavish, you could take some smoked salmon and do it with that as well.
:24:00. > :24:07.Every couple of players, every layer seasoned -- layers. Salt, pepper.
:24:07. > :24:11.More of this pesto as well. More tomatoes, more onions. I'm not
:24:11. > :24:15.looking at you doing that because I'm too worried about doing my
:24:15. > :24:21.courgettes. I'm not watching you. I'll take a few of those. There we
:24:21. > :24:24.go. A few of them. Can I have a go at that? Yeah.Thank you. A few of
:24:25. > :24:29.those. Just pack it all in is the key to this one.
:24:29. > :24:37.Full of flavour. It's like a bread suitcase, isn't it? It is really.
:24:37. > :24:44.It's how I pack as well! That's how us blokes normally pack,
:24:44. > :24:50.isn't it? ! It's all about the presentation!
:24:50. > :24:53.Stuck it all in. What is it with blokes and packing anyway? You can
:24:53. > :24:56.iron it all when you get there. I don't understand that, pack your
:24:56. > :25:01.shirts and you've got to iron it when you get there, might as well
:25:01. > :25:09.fold it in like this, saves you a job. Like that, that's how you do
:25:09. > :25:16.it? Saves doing things twice.Yeah. Few bits of salad. Layer this up as
:25:16. > :25:25.well. Here we go with the pesto over the top as well.
:25:25. > :25:33.Socks in there. Pants.Well... Mm, they'd be at the bottom. Do you role
:25:33. > :25:37.up your socks and put them in the shoes? No, you get more stuff if you
:25:37. > :25:44.backpack 'em. Ah!Press it all down like this.
:25:44. > :25:49.Press it all down. Wow. Pile it all in.Do I eat it
:25:49. > :25:54.like that? You can pop this in the fridge and then leave this
:25:54. > :25:58.overnight, wrap it up in cling film, or like most people will be doing
:25:58. > :26:01.this weekend, sit it in the back of the sweaty car with the dog munching
:26:01. > :26:06.on it as well. But the idea behind this is that you leave it and it
:26:06. > :26:15.gets better the longer it's been in the fridge really, I suppose. So
:26:16. > :26:21.what we do is, turn that off and a little bit of salad over there. This
:26:21. > :26:25.is the rocket. Parmesan to grate over the top as well, please. Bit of
:26:25. > :26:29.that. Then the secret of this is, wrap it in cling film, it gets
:26:29. > :26:32.firmer the longer it's been in the fridge. Then you get your knife.
:26:32. > :26:36.Because we have put things like mozzarella in there, you can
:26:36. > :26:39.actually have this hot. So if you wanted to put the whole thing in the
:26:39. > :26:43.oven you could do, if you wanted to slice it and put it in the grill,
:26:44. > :26:53.you could do, but the secret of this is, and this is where it gets really
:26:54. > :26:56.
:26:57. > :27:03.good is, take to it the table, and... Look at that, camera two,
:27:03. > :27:09.Gary! At least you are going to get something to eat now!
:27:10. > :27:14.necessarily! You could have this as wedges, you know. The secret is just
:27:14. > :27:19.to use the serated knife, sit it in the fridge, sits like that, leftover
:27:19. > :27:27.bits of beef, lamb, anything like that. Such a good idea.It's just
:27:27. > :27:33.simple. Really, really nice.Do you have a bib? !
:27:33. > :27:38.The secret is, it's everything that you like all in bread basically.
:27:38. > :27:46.just going to... I'll leave you to dive in. I can't possibly go like
:27:46. > :27:52.that so I'm just going to... Tim has chosen the Giesen Marlborough
:27:52. > :27:59.Sauvignon Blanc from majestic priced at �5. 99. What do you think of
:27:59. > :28:02.that? Amazing!It's basically is just a sandwich really? But it's a
:28:02. > :28:06.good sandwich. The idea is it gets better. Needs time in the fridge
:28:06. > :28:11.wrapped in cling film. I'm going to take that one home, I'm sorry.
:28:11. > :28:16.need a decent sized loaf, that's the key. There you go, help yourself to
:28:16. > :28:21.a glass. You've had a mouthful again. Remind us what time your
:28:21. > :28:25.programme is on? 8. 30, BBC One, Case Histories. The last one.
:28:25. > :28:29.Hopefully there 'll be more. Best of luck with it and best of
:28:29. > :28:34.luck with your career. Thank you so much. Hopefully you will have
:28:34. > :28:37.another busy year. Thank you.That's all from us, thanks to Kenny
:28:37. > :28:40.Atkinson, Anthony Demetre and Amanda Abbington. Cheers to Tim for the
:28:40. > :28:44.wine choices and remember all the studio recipes, including this up
:28:44. > :28:48.with, are on the website at www.bbc.co.uk/saturdaykitchen.