Browse content similar to 01/10/2011. Check below for episodes and series from the same categories and more!
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Good morning. If you like fantastic food then you're in the right place. | :00:07. | :00:17. | |
:00:17. | :00:33. | ||
This is Saturday Kitchen Live! Cooking with me in the studio are | :00:33. | :00:36. | |
two great chefs. First, all the way from the tropical island of Jersey, | :00:36. | :00:39. | |
it's the man behind the Michelin star menu at the award winning | :00:39. | :00:44. | |
Bohemia restaurant. It's Shaun Rankin. And next to him is man who | :00:44. | :00:48. | |
defies the laws of ageing. He looks younger with every passing day and | :00:48. | :00:54. | |
with every wok he sells! It's the brilliant, Ken Hom. Good morning to | :00:54. | :01:01. | |
you both. Thank you. Thank you. On the menu, Shaun, what do you | :01:01. | :01:06. | |
have for us today? We are doing roast rabbit loin in pancetta with | :01:06. | :01:08. | |
Moroccan style couscous and calamari. The rabbit is steamed | :01:08. | :01:11. | |
first. Rab Iain Duncan Smith, you are | :01:11. | :01:17. | |
using the saddle? -- rabbit, you are using the saddle? Yes. | :01:17. | :01:24. | |
You can confit the legs? Yes. You can use the whole lot. | :01:24. | :01:30. | |
And readily available now? Yes. You can see it in the supermarkets. At | :01:30. | :01:34. | |
the butcher. I'm hoping that somebody at home will give it a go. | :01:35. | :01:42. | |
Ken? What is on the menu for you? Oyster beef. Everybody in this | :01:42. | :01:51. | |
country love it is. A warm vegetable salad with a curry | :01:51. | :01:56. | |
vinaigrette. Curry is used a lot in these | :01:56. | :02:03. | |
dishes? Yes, the thing is that lots went over from Singapore and | :02:04. | :02:08. | |
Malaysia, and went over to India. Two terrific dishes to look forward | :02:08. | :02:11. | |
to and, of course, we've got a great line-up of foodie films from | :02:11. | :02:14. | |
the BBC archive too. Today there's Rick Stein, The Great British Menu | :02:14. | :02:17. | |
and Keith Floyd. Now, our special guest today is one of England's | :02:17. | :02:19. | |
greatest ever sportsmen. His incredible performances during the | :02:19. | :02:23. | |
2005 Ashes victory have made him a cricketing legend. Welcome to | :02:23. | :02:33. | |
Saturday Kitchen, Freddie Flintoff. You can sit down, how tall are you | :02:33. | :02:38. | |
any way? 6ft 4. Slightly heavier than I used to be. | :02:38. | :02:43. | |
You need that, though? Yes, I guess so, but now I have to be more | :02:43. | :02:52. | |
careful. You retired in your early 30s? | :02:52. | :02:57. | |
Injuries, I had two surgeries, finally my knee gave up. | :02:57. | :03:03. | |
A good enough reason to retire, but you've been busy? I have done TV | :03:03. | :03:10. | |
stuff, we did discovery stuff in the wild. Getting dropped off in | :03:10. | :03:15. | |
Botswana. Are you much of a cook at home? Now, | :03:15. | :03:18. | |
of course, at the end of today's programme I'll cook either food | :03:18. | :03:21. | |
heaven or food hell for Freddie. It'll either be something based on | :03:21. | :03:23. | |
your favourite ingredient - food heaven, or your nightmare | :03:23. | :03:32. | |
ingredient - food hell. Food heaven? Chips and beans. | :03:32. | :03:35. | |
I don't think I have ever cooked that. | :03:35. | :03:44. | |
Food hell? Chicken. They try to fancy it up, wrapping | :03:44. | :03:50. | |
it in bacon. Put cheese in it. What about the rabbit? I have never | :03:50. | :03:57. | |
eaten it before. There you go, so, food heaven, it | :03:57. | :04:04. | |
is fish fingers chips and beans. I am going to roll the strips of | :04:04. | :04:10. | |
fresh fish and deep fry them and serve with a file of thickly cut | :04:10. | :04:20. | |
chips and home-made tartare sauce. Sound good? Yeah, apart from the | :04:20. | :04:27. | |
tartare sauce! Or, Freddie could be facing food hell, chicken thighs in | :04:27. | :04:31. | |
a harissa made from chilli, mar naided with cumin, garlic and | :04:31. | :04:38. | |
paprika, cooked with tins of tomatos, onions and served with a | :04:38. | :04:43. | |
chickpea salad. Nice! It is not supposed to be | :04:43. | :04:48. | |
nice! I try my best. You will have to wait until the end of the show | :04:48. | :04:52. | |
to see what Freddie gets. Now to the other end of the table, | :04:52. | :04:56. | |
we have Shona and Shelley. Both of you are keen gardeners as well as | :04:56. | :05:01. | |
keen cooks? We try. I have young children, we do it | :05:01. | :05:04. | |
together. That's the best way to get young | :05:04. | :05:09. | |
kids started in food, but teaching them how it has grown. What is your | :05:09. | :05:12. | |
most successful crop this year? Tomatos. | :05:12. | :05:16. | |
They are doing well. We did not do so well with the | :05:16. | :05:20. | |
staubz. And at the end of the -- | :05:20. | :05:24. | |
strawberries. And at the end much the show you | :05:24. | :05:28. | |
get to help decide what Freddie will be eating. | :05:28. | :05:33. | |
If you would like to contact us, call: | :05:33. | :05:37. | |
And you can put your questions to us live a little later. If you are | :05:37. | :05:43. | |
on the show, I will be asking you if Freddie stkpweting food heaven | :05:43. | :05:51. | |
or food hell. Whilst one of the girls gets a tin of beans, we have | :05:51. | :06:01. | |
:06:01. | :06:01. | ||
with us from the top restaurant Bohemia, if is Mr Shaun Rankin. So, | :06:01. | :06:07. | |
rabbit. What are you doing with it? I have pre-prepared the rabbit. I | :06:07. | :06:11. | |
have wrapped it in cling film. I am popping it in a steamer. | :06:11. | :06:18. | |
popping it in a steamer. You will show us that later? Yes. | :06:18. | :06:24. | |
The ingredients? We have mustard, tarragon, dill, roasted tomatos, | :06:24. | :06:28. | |
olives and couscous. Now, couscous is a manufactured | :06:28. | :06:33. | |
product, the bulgar wheat you soak. Couscous you add the water to it? | :06:33. | :06:36. | |
Yes. I will do the couscous first, | :06:36. | :06:42. | |
whether it is nice and hot, add that chicken stock to the grain. | :06:42. | :06:47. | |
Then I will finish it with lemon juice and oil. I will show you now | :06:47. | :06:51. | |
how to prepare the rabbit. You can buy the rabbit in this form, just | :06:51. | :06:57. | |
the saddle, if you wish to. I think that rabbit is an understated | :06:57. | :07:02. | |
protein. It is virtually fat-free. I think that people are a bit | :07:02. | :07:05. | |
scared or put off by it, to be honest. | :07:05. | :07:12. | |
When you look at it is bity? The legs and everything else? Yes, it | :07:12. | :07:16. | |
can look like that. A lot of the times when the butcher hangs it up, | :07:16. | :07:25. | |
it is not exactly... You get a lot of this in the markets? China? | :07:25. | :07:31. | |
know that they say in China they eat everything in the kitchen but | :07:31. | :07:33. | |
the table. We actually smoke it. It is really | :07:33. | :07:37. | |
delicious. How is that served then? It is | :07:37. | :07:43. | |
served at room temperature. It is like a starter, you serve it with | :07:43. | :07:48. | |
things like nuts and rice wine. This is what I love about Chinese | :07:48. | :07:55. | |
food, we have olives, you have smoked rabbit! Now, the saddle? | :07:55. | :07:59. | |
am trimming them off now. There is a membrane in there that we have to | :08:00. | :08:06. | |
get rid of. Put that there. Get rid of that out of the way. | :08:06. | :08:11. | |
Thaws -- that's your couscous. OK, for this, top and tail the | :08:11. | :08:18. | |
loins like so. Then I have pancetta, you can use Parma ham if you want | :08:18. | :08:26. | |
What about normal bacon? You can do. And you want the dry-cuered -- | :08:26. | :08:29. | |
cured bacon? Yes. Basically, cooking the rabbit like this, | :08:29. | :08:34. | |
steaming it first, taking it out, it keep it is nice and moist. A lot | :08:34. | :08:38. | |
of people think that the rabbit will be dry and tough, but this way, | :08:38. | :08:44. | |
it is the best of both worlds. There is a nice steamed rabbit | :08:45. | :08:49. | |
inside and the crispy pancetta or bacon on the outside. | :08:49. | :08:57. | |
I mentioned saddle, but you can use the legs? Yes, salt them down, give | :08:57. | :09:02. | |
them thyme, garlic, lemon juice, put it in the fridge, then cook | :09:02. | :09:07. | |
them slowly, in a stock if you want to. About 100 degrees. | :09:07. | :09:13. | |
So, we cling film that like that. Why the cling film? Is it to hold | :09:13. | :09:18. | |
the shape? That's it. That is what I've just put in the | :09:18. | :09:21. | |
steamer. Which is one little parcel like that | :09:21. | :09:25. | |
Right. Are they special rabbits or can you | :09:25. | :09:34. | |
eat any rabbit? Special rabbits?! No, only supermarket rabbit. | :09:34. | :09:39. | |
It is a topic of conversation we don't want to get into. | :09:39. | :09:43. | |
You would treat the wild rabbit slightly differently? Yes, it is a | :09:43. | :09:49. | |
lot more stronger. The farmed rabbit is tender. | :09:49. | :09:56. | |
At least there is no shot in it. Next up is the Kalamari. | :09:56. | :10:03. | |
It is great. You have brought the weather with | :10:03. | :10:07. | |
you. Jersey has its own microclimbat? | :10:07. | :10:12. | |
are fortunate. We are blessed with great sunshine all the way through | :10:12. | :10:17. | |
the year. Did you get over there this year? | :10:17. | :10:20. | |
didn't. Remember in September, you were on | :10:20. | :10:25. | |
about flying over. I tried to fly over, but you get a | :10:25. | :10:33. | |
lot of sea fog. I think you could get trapped on the island a lot? | :10:33. | :10:39. | |
You do, lots. The fog does come down, but we are blessed with | :10:39. | :10:43. | |
amazing sunshine. Hence the produce, Jersey is well known for the Jersey | :10:43. | :10:49. | |
Royals and great produce. You are close to France? We are, an | :10:49. | :10:54. | |
hour by ferry, straight into St Malo. | :10:54. | :11:02. | |
All I have done is cleaned the calamari. Score it on the back it | :11:02. | :11:04. | |
helps with the caramelisation process. | :11:04. | :11:11. | |
Is this a way of stopping it from ding tough? Yep. | :11:11. | :11:16. | |
Cook it fast or cook it slow. But not in the middle? | :11:16. | :11:21. | |
So, score the outside. Like that little nicks. | :11:21. | :11:25. | |
How is the couscous doing? Getting there. We have lemon and you want | :11:26. | :11:29. | |
olive oil in there, I take it? Please. | :11:29. | :11:35. | |
There we go. That's the fish prepared. | :11:35. | :11:43. | |
Here is plain olive oil. Now, the restaurant, you know seasonal | :11:43. | :11:49. | |
produce, but fish is a big thing? Yes, we have our own oyster beds | :11:49. | :11:56. | |
from the area of Groove Hill. So we use lots of fish. | :11:56. | :12:02. | |
I can't wait for the asparagus season to start. The restaurant has | :12:02. | :12:07. | |
gone really well. Eight years on, going really well. | :12:07. | :12:12. | |
If you would like to ask a question on the show, call this nom : | :12:12. | :12:18. | |
-- call this number: You can find Shaun's recipe along | :12:18. | :12:22. | |
with all of the other recipes on the show at | :12:22. | :12:30. | |
bbc.co.uk/saturdaykitchen. A little touch of olive oil on to | :12:31. | :12:36. | |
the calamari. The rabbit has had six minutes. | :12:36. | :12:44. | |
Great. Now the couscous, salt, lemon juice, | :12:44. | :12:51. | |
olive oil. Now, the fish, salt and pepper, a | :12:51. | :12:56. | |
little bit of olive oil too. Get the pan ready. | :12:56. | :13:04. | |
Freddie is wondering where the baked beans are! Now the rabbit | :13:04. | :13:12. | |
comes out. Can you unwrap that, please, James. I'll cook the | :13:12. | :13:15. | |
calamari here. Let me taste that. | :13:15. | :13:21. | |
Is it OK? It's good, yes! There you go, there is your little rabbit. | :13:21. | :13:30. | |
Right, the calamari goes in. These are a few of the tentacles as | :13:30. | :13:35. | |
well. I quite like the tentacles. | :13:35. | :13:39. | |
I'll bring that over there for you. It will be quicker. | :13:39. | :13:43. | |
Thank you. A nice hot pan. Put that one on | :13:43. | :13:50. | |
there. The handle's hot! Butter into the | :13:50. | :13:55. | |
calamari please, James. The rabbit is going in. We are going to get | :13:55. | :14:00. | |
the pancetta nice and crispy. This is just to get the bacon | :14:00. | :14:10. | |
:14:10. | :14:11. | ||
crispy? Yes. Plenty of butter in there, James?! | :14:11. | :14:18. | |
Stkpw If you want a simple snack, you have the fish, the salt, pepper, | :14:18. | :14:27. | |
and done. Or you could cook that in a wok! | :14:27. | :14:36. | |
Kerching, kerching! So, really, just to plate. | :14:36. | :14:42. | |
A nice warm couscous salad. Really simple to do this. Don't | :14:42. | :14:45. | |
overcomplicate things. The rabbit has a nice delicate flavour. A | :14:45. | :14:51. | |
little bit of couscous on there. Pop that there. | :14:51. | :15:00. | |
Then with the rabbit just cut that into nice slices. You can see it is | :15:00. | :15:03. | |
perfectly cooked. A great smell coming from it. You | :15:03. | :15:12. | |
can see how simple it is. It is one of these ingredients that | :15:12. | :15:16. | |
people should try at least once to see if they like it. | :15:16. | :15:21. | |
Definitely. It really is understated. A few bits of calamari | :15:22. | :15:26. | |
on top. Of course the squid and the pork go | :15:26. | :15:33. | |
well together, so why not calamari? Yes, very Spanish flavours. A | :15:33. | :15:39. | |
little bit of the juice on top. So, remind us what that is again? | :15:39. | :15:41. | |
Roast rabbit loin in pancetta with Moroccan style couscous and | :15:41. | :15:51. | |
:15:51. | :15:52. | ||
calamari. Looks good to me, but does it taste | :15:52. | :15:58. | |
good? Have you tried rabbit before? No. I feel slightly guilty, we used | :15:58. | :16:03. | |
to have a pet rabbit. Lovely, now you know where it has | :16:03. | :16:13. | |
:16:13. | :16:17. | ||
gone! It was called Frisky, there is nothing frisky about this. | :16:17. | :16:26. | |
Like it? It is nice. It is salty. That's the pancetta. | :16:26. | :16:32. | |
You can pass that down or eat it all if you want. We need wine to go | :16:32. | :16:37. | |
with this, we sent our wine expert Olly Smith to go to Sussex this | :16:37. | :16:46. | |
week. What did he choose to go with Shaun's super squid and rabbit? I | :16:46. | :16:55. | |
have come to Lewes Castle with my best friend Barney. He has come to | :16:55. | :17:01. | |
help me sort out some top wines for the day. Barney, fetch. Thanks! | :17:01. | :17:07. | |
With Shaun's rocking rabbit it could be an opportunity to pair up | :17:07. | :17:12. | |
with some red, however, with the clever addition of the squid from | :17:12. | :17:19. | |
the sea, I am selecting a rather fragrant Vina Costeira 2010. | :17:19. | :17:25. | |
You could dab it behind your ears. This wine comes from gal itcha in | :17:25. | :17:31. | |
north-western Spain. It is a green and verdictant area, influenced by | :17:31. | :17:37. | |
the cool Atlantic ocean. This is a modern, exciting Spanish wine that | :17:37. | :17:45. | |
I absolutely love. Viva the vino. The salty pancetta | :17:45. | :17:50. | |
is crying out for a freshness, brightness, a tpwist of acidity. | :17:50. | :17:57. | |
Also the herbs, with the couscous, for that, I'm loving the subtle | :17:57. | :18:01. | |
aromatic twist that this grape brings and finally, the intensity | :18:02. | :18:09. | |
of the black olives, the intensity of the chicken stock, for that you | :18:09. | :18:15. | |
need a bit of depth. Shaun, cheers! Cheers indeed. What do you reckon? | :18:15. | :18:21. | |
I think it is great. Great. I think that for under �8 it | :18:21. | :18:27. | |
is a bargain. And even if you were just to have a | :18:27. | :18:30. | |
salad itself, you could still do that. | :18:30. | :18:35. | |
Happy? The wine? Yes? It's a bit fruity for me. | :18:35. | :18:41. | |
But it is nice, though. Girls? Yep, we like the wine and | :18:41. | :18:45. | |
the food. Ken, you are a wine connoisseur, | :18:45. | :18:50. | |
what do you reckon? Especially with the squid, it is perfect and goes | :18:50. | :18:57. | |
well with the rabbit. You could be joining us here at the chef's table | :18:57. | :19:05. | |
eating the food and drinking the wine, just write to us with your | :19:05. | :19:08. | |
address and daytime telephone number: | :19:08. | :19:13. | |
Later on Ken is cooking something tasty for us. What is it again? | :19:13. | :19:17. | |
Oyster bof. Would that be in a wok? Absolutely! | :19:17. | :19:25. | |
Now, let's go across the pond to catch up with Rick Stein. He is in | :19:25. | :19:29. | |
Maryland, at Chesapeake Bay, he is cooking some oysters, take a look | :19:29. | :19:39. | |
:19:39. | :19:41. | ||
seafood odyssey came from reading seafood odyssey came from reading | :19:41. | :19:49. | |
It's about Chesapeake Bay and it's about the watermen | :19:49. | :19:56. | |
and the oystermen who go out in old sailing boats called skip jacks. | :19:56. | :20:02. | |
Nowadays they're mostly for tourists-but there's one that's still going | :20:02. | :20:11. | |
In England we revere them a bitbecause they're rare so we only tend- to eat them in the shell, raw. | :20:11. | :20:16. | |
But here you can have 'em deep fried,shallow fried, rockafella with bacon, cos they're in such plenty. | :20:16. | :20:20. | |
I just want to open a few and drink some wine. | :20:20. | :20:26. | |
Fantastic. They're really plump, aren't they, but they don't taste oily. | :20:26. | :20:35. | |
They're quite lacking in salt | :20:35. | :20:38. | |
cos it's fresh water herebut they've got a brilliant taste. | :20:38. | :20:48. | |
:20:48. | :20:49. | ||
This dish is called Hang Town Fry and there's a story behind it. | :20:49. | :20:53. | |
It's an American oyster dish and it comes from the wild west | :20:53. | :20:58. | |
and the story goes that a chap who is condemned to die is asked whathe would like for his last breakfast. | :20:58. | :21:05. | |
So he thought of all the best things-he liked in life and one of them was-oysters, cheese, eggs, good bacon | :21:05. | :21:12. | |
and that's how the dish evolved. | :21:12. | :21:16. | |
It's such a dish full of enthusiasmand joy I can't imagine anyone about- to be strung up thinking of this. | :21:16. | :21:23. | |
But there you go, it's a nice story. | :21:23. | :21:27. | |
Well, first of all, you turn the oysters over in some seasoned flour | :21:27. | :21:31. | |
and pat them so they're not too floury. | :21:31. | :21:35. | |
Then into another little bowlof beaten egg, using yolk and white,- pass them through that. | :21:35. | :21:42. | |
Finally into a bowl of crushed crackers like saltines, matzos,cream crackers, that sort of thing, | :21:42. | :21:49. | |
then you're ready to fry them. | :21:49. | :21:52. | |
Put a bit of oil in the bottom of the pan | :21:52. | :21:56. | |
and fry them for maybe only a minute-each side so as not to overcook them. | :21:56. | :22:01. | |
Take the oysters out of the pan,empty the oil, wipe it out, then rub-the bottom of the pan with butter. | :22:01. | :22:09. | |
Now put the oysters back in the pan in a sort of clockwise fashion | :22:09. | :22:15. | |
so everybody gets their fair share. | :22:15. | :22:19. | |
Now an idea of mine is to squeeze each oyster with a little bit of lemon juice. | :22:19. | :22:24. | |
Now for the filling. | :22:24. | :22:27. | |
Beat about six to eight eggs into the bowl | :22:27. | :22:31. | |
then add some grated hardcheese like parmesan or hard cheddar. | :22:31. | :22:37. | |
And a good lot of parsley. | :22:37. | :22:41. | |
Whisk that all up with a couple of tablespoons of cream to lighten it up. | :22:41. | :22:46. | |
And then just pour that back intothe skillet all around the oysters. | :22:46. | :22:50. | |
Now, don't cover the oysters | :22:51. | :22:54. | |
because the finished dish will be like tops of hills in a mist, | :22:54. | :22:58. | |
with the oysters poking through. | :22:58. | :23:02. | |
Then you just put that on a lowish heat for about ten minutes, just to set the eggs. | :23:02. | :23:07. | |
Get some good rashers of back baconand grill or fry them till they'rereally crisp and sprinkle parsley. | :23:07. | :23:17. | |
And actually, it's such a good dish that we serve it at home asa lunch dish, with sauteed potatoes | :23:17. | :23:24. | |
and a little salad,lightly dressed with good olive oil. | :23:24. | :23:28. | |
But the main reason I came to the bay | :23:28. | :23:38. | |
:23:38. | :23:41. | ||
The one dish I'm gonna bring back from America this time is Maryland Crab Cakes | :23:41. | :23:45. | |
because it is the most exciting dish. | :23:45. | :23:49. | |
Somebody said the secret of a good crab cake is crab | :23:49. | :23:52. | |
and that's a good joke cos what he means is lots of crab and little of anything else. | :23:52. | :23:56. | |
This crab is fantastic. Why can't we get crab like this in England? | :23:56. | :24:01. | |
See? It's lumpy, full and fresh. | :24:01. | :24:04. | |
So into a bowl goes that meat. | :24:04. | :24:06. | |
Look at that. Isn't that beautiful? | :24:06. | :24:10. | |
Then, a little bit of parsley. | :24:10. | :24:13. | |
And then some crackers. | :24:13. | :24:16. | |
The point of crackers is not like potato to bind it together, it'sjust to make the mixture a bit dry. | :24:16. | :24:20. | |
Just fold that through. | :24:20. | :24:23. | |
Don't that look good? You could eat it like that. | :24:23. | :24:28. | |
Just a little bit of egg, one egg. | :24:28. | :24:33. | |
A good tablespoon or so of mustard, | :24:33. | :24:37. | |
a little bit of lemon juice about one tablespoon. | :24:37. | :24:41. | |
And finally some mayonnaise. | :24:41. | :24:50. | |
Now, this again binds it, gives it a bit of moistness. | :24:50. | :24:53. | |
Some crab cakes I've had over herehave too much mayo in them so they get really rich and a bit gaggy. | :24:53. | :24:58. | |
It's great out here in the open air,- just the sort of dish I like to make outdoors. | :24:58. | :25:02. | |
Just add that in there. | :25:02. | :25:06. | |
And now mould up the crab cakes. | :25:06. | :25:11. | |
See, it's nice and dry. I'll make four. | :25:11. | :25:15. | |
I'll leave them in the fridge for an hour just to go cold | :25:15. | :25:20. | |
and get really nice and firm. You can fry them then. | :25:20. | :25:23. | |
It's just a suggestion of a sauce. | :25:23. | :25:26. | |
I've got some very good wine vinegar. Let it boil down to a tablespoon. | :25:26. | :25:33. | |
If you reduce vinegar down it gets this lovely sweet but still sharp flavour. | :25:33. | :25:37. | |
Now I'll add some clarified butter. | :25:37. | :25:43. | |
Then the tartness of the fresh chopped tomatoes and a bit of tarragon. | :25:43. | :25:47. | |
It's just going to lift the flavourof the crab and also look very nice, | :25:47. | :25:51. | |
with some nice green and red in it. | :25:51. | :25:55. | |
A little bit of pepper, there we go. | :25:55. | :25:58. | |
I'll just taste that. | :25:58. | :26:02. | |
Probably needs just a little bit more salt. | :26:02. | :26:06. | |
Just take that off, leave it just nice and warm. | :26:06. | :26:11. | |
Big pan and now we're ready to fry off the crab cakes. | :26:11. | :26:16. | |
A bit of clarified butter in the pan. | :26:16. | :26:20. | |
So that'll take about ten minutes to cook through. | :26:20. | :26:23. | |
I don't want to colour up these too much. | :26:23. | :26:28. | |
I like American deep fried seafood but there's a tendency to make everything a really dark brown. | :26:28. | :26:34. | |
They like it a much deeper colour than us but I think it's not veryattractive and tastes a bit acrid. | :26:34. | :26:41. | |
Now, that's so appetising. You still- see the white bits of crab meat. | :26:41. | :26:49. | |
I'll put a couple on the platewith the tomato and tarragon sauce. | :26:49. | :26:59. | |
:26:59. | :27:04. | ||
That | :27:04. | :27:04. | |
That cat | :27:04. | :27:04. | |
That cat certainly | :27:04. | :27:09. | |
That cat certainly had a treat. Like Maryland we have great local | :27:09. | :27:13. | |
seafood close tore home. I've been to the Isle of Man this week. They | :27:13. | :27:21. | |
have tonnes of these things, little queen scallops. I thought I would | :27:21. | :27:25. | |
do a twist on the oysters rockefeller dish. | :27:25. | :27:30. | |
We have some English cheese, I thought I would do that with bred | :27:30. | :27:36. | |
cims with some parsley. -- with some breadcrumbs. | :27:36. | :27:44. | |
I om going to do a little sauce to go with the queenies in here. So a | :27:44. | :27:49. | |
little bit of olive oil and throw them in the pan. I don't know if it | :27:49. | :27:53. | |
is a northern thing, but cricket was is your blood, really? It was | :27:53. | :27:59. | |
in mine when I was a kid? Lancashire and Yorkshire, always a | :27:59. | :28:03. | |
bit of rivalry? Yes, all the way through, the rivalry between the | :28:03. | :28:09. | |
two counties has been fierce. It is still going, but a not so | :28:09. | :28:14. | |
good year for Yorkshire? Yes, a great one for Lancashire, but on | :28:14. | :28:17. | |
the other side Yorkshire were relegated. | :28:17. | :28:22. | |
Thans to that. You want Yorkshire to be strong, | :28:22. | :28:25. | |
you want them to keep the Roses Match. | :28:25. | :28:31. | |
How did you get started? I remember being on the side watching me dad. | :28:31. | :28:37. | |
Me and me brother Chris would be pushed around the boundaries. My | :28:37. | :28:42. | |
mum would make the teas. I was picked up by Lancashire at 156789 | :28:42. | :28:48. | |
You were playing in the under 11s for Lancashire? Yes, I started in | :28:48. | :28:55. | |
the under nine. Then under 13s and young England for the under 15. | :28:55. | :29:02. | |
Then I realised you could get paid for playing it was great down the | :29:02. | :29:12. | |
:29:12. | :29:12. | ||
tuck shop. I had about �55 in my pocket! You went tonne have a -- on | :29:12. | :29:18. | |
to have a great career, and international career? I played at 1, | :29:18. | :29:24. | |
and started professionally at 16. Although I finished young, I had a | :29:24. | :29:30. | |
good run. The career had ups and downs, but there were some really | :29:30. | :29:34. | |
great runs. You had the nine sixes? Yes. | :29:34. | :29:44. | |
:29:44. | :29:46. | ||
And the Aussies, you ran out of captain? Yes, Ricky Pontin. I don't | :29:46. | :29:56. | |
think I had ever run anyone out in me life. He hit it and I pretended | :29:56. | :30:00. | |
I knew what I was doing it was not the case. | :30:00. | :30:05. | |
I mean, retiring at 31, it is young for a sportsman, let alone a | :30:05. | :30:09. | |
cricketer? The injuries caught up with me. I was never designed to | :30:09. | :30:15. | |
bowl. The size of my action it all caught up in the end. The flip side | :30:15. | :30:20. | |
is that you play less at 31, but I am fortunate I've been offered to | :30:20. | :30:29. | |
do a wide range of things from paddle shores to Survival, all | :30:29. | :30:34. | |
sorts. And I saw driving into London big | :30:34. | :30:39. | |
posters of you, your face everywhere? It is a bit | :30:39. | :30:44. | |
embarrassing? Well, tell us about your new programme? It is a one-off | :30:44. | :30:50. | |
for you, but part of a series? It is for Discovery. There are eight | :30:50. | :30:55. | |
of us dropped up in various parts of the world. You have to fend for | :30:55. | :31:05. | |
:31:05. | :31:06. | ||
yourself. I was in Botswana. I am not great on geography, I had | :31:06. | :31:16. | |
:31:16. | :31:17. | ||
never heard of the area. It was me, some cans and a machete! It was | :31:17. | :31:21. | |
proper minimum rations? A lot of programmes like that, you think | :31:21. | :31:26. | |
there is a tuck shop around the back? You tell people, they think | :31:26. | :31:32. | |
you are fudging it. That the crew is there, but it was not the case. | :31:32. | :31:37. | |
I had a drop box to pick up films for the camera. The food I was | :31:37. | :31:43. | |
meant to hunt, fish. I could not catch a fish. I was a bit lazy. I | :31:43. | :31:48. | |
used it as a bit of a detox for a few weeks. | :31:48. | :31:54. | |
Lose a few pounds! I lost so much weight, but it is amazing, you get | :31:54. | :31:59. | |
the chance to do it, some of the stuff I saw, I filmed elephants. | :31:59. | :32:04. | |
The exact story, you walked off, they said not to, what did you do, | :32:04. | :32:09. | |
the warning signs were flapping ears and stamping feet, you just | :32:09. | :32:16. | |
sat there? But I was getting bored sat around me tent. We had two days | :32:16. | :32:20. | |
of survival training before I went. My attention span is not massive. I | :32:20. | :32:28. | |
was stad on the top of a ter mite mountain with me camera. Point it - | :32:28. | :32:32. | |
- pointing it in the direction of the elephants. The truth is that | :32:32. | :32:38. | |
they can hide really well! One of them came out from behind the tree, | :32:38. | :32:44. | |
it started to come closer. He to start backing off a bit. | :32:44. | :32:47. | |
Unbelievable. Having done it, I have a different appreciations for | :32:47. | :32:52. | |
the wildlife, what is around us. I always say if you want to see the | :32:52. | :32:56. | |
animals go to the zoor or the safari park, but having seen it, | :32:56. | :33:01. | |
you want to see more and more. That was the theme of the week. I wanted | :33:02. | :33:10. | |
to see everything. I watched a part of it were -- | :33:10. | :33:14. | |
where you were in the night time, you set up the camera outside of | :33:14. | :33:22. | |
your tent. You hear lots of things but this particular noise, was it a | :33:22. | :33:27. | |
hyena? The hyenas you think are in the distance, but they get closer | :33:27. | :33:32. | |
and closer, but I wanted to see the wildlife, but you have to be | :33:32. | :33:41. | |
careful to see certain things or what you wish for. I saw two lions, | :33:41. | :33:46. | |
I dived in me tent. I was surrounded by lions, roaring. | :33:46. | :33:50. | |
Hearing them in the distance, but seeing them like that is a | :33:50. | :33:56. | |
different thing. I was coming in from a night out in Blackpool, they | :33:56. | :34:00. | |
were the zoo, that was alright, but when they are eight feet from your | :34:00. | :34:05. | |
tent, it is a bit hairy. You were filming this? I was | :34:05. | :34:09. | |
filming myself. All of the noises were coming around me. To begin | :34:09. | :34:14. | |
with I was petrified. After a while I found it bizarre. In a tent in | :34:14. | :34:20. | |
the middle of Botswana, surrounded by lions on me own. Like, what am I | :34:21. | :34:26. | |
doing?! You could anybody Blackpool! I'd not eaten for a week, | :34:26. | :34:31. | |
I reckon if he came near me, I would have bitten him. I was | :34:32. | :34:36. | |
starving! They taught you how to filter water. It is a fascinating | :34:36. | :34:41. | |
insight. You get a lot of programmes, there are ex-SAS out | :34:41. | :34:46. | |
there, but this is reality. It is a man in the street's perspective. | :34:46. | :34:51. | |
They taught us what to do. I had a lot of river, the camp was next to | :34:51. | :34:58. | |
the river, but you had to filter. I could not be bothered boiling it, I | :34:58. | :35:06. | |
filtered it through my underwear. I have been lucky. I have done | :35:06. | :35:14. | |
things that you tell you not to do. I drank the water, and ate the | :35:14. | :35:19. | |
street food from the vendors. Well, hopefully you will not be ill | :35:19. | :35:25. | |
with this. When does it start? 9.00Pm on Wednesday. | :35:25. | :35:29. | |
These are the scallops. You have not followed any of this. I have | :35:29. | :35:33. | |
been busy nattering away. All of the recipes are on the | :35:33. | :35:37. | |
website. Dive into that I have something that you will | :35:37. | :35:42. | |
enjoy. Thanks, yes. A bit of dry mouth! | :35:42. | :35:47. | |
You are supposed to eat it first! There you go. | :35:47. | :35:50. | |
Good? Yes. Right, what are we cooking Freddie | :35:50. | :35:58. | |
at the end of the show, is it food heaven? Fancy fish and chips, with | :35:58. | :36:01. | |
home-made tartare sauce to dip it all in. | :36:01. | :36:08. | |
However, we are going to change that and get some baked beans or | :36:08. | :36:12. | |
could Freddie be facing food hell? Chicken thighs in a harissa made | :36:12. | :36:18. | |
from chilli, cooked gently with onions, tinned tomatos, potato and | :36:18. | :36:25. | |
served with a chickpea salad on the side. Some of the guys her get to - | :36:25. | :36:30. | |
- here get to decide Freddie's fate here, Shaun? It has to be fish and | :36:30. | :36:35. | |
chips. And Shelley? The chicken! I don't | :36:35. | :36:39. | |
believe it. Now, we have reached the Welsh heat | :36:39. | :36:47. | |
of the Great British Menu. The boys are fighting for a place | :36:47. | :36:57. | |
:36:57. | :37:06. | ||
Aled's got the edge having cooked not to let his nerves lose him | :37:06. | :37:10. | |
Nervous, putting your food in front of the judges? | :37:10. | :37:12. | |
I am nervous. Today's going to be a sterner test. How did you find it- last year? | :37:13. | :37:17. | |
Petrifying, you don't know what they're thinking, | :37:17. | :37:19. | |
you've no idea whether they're slating your food or enjoying it. | :37:19. | :37:23. | |
His menu kicks off with a refined take | :37:23. | :37:25. | |
on the Welsh classic, lamb broth cawl, | :37:25. | :37:28. | |
with sweet breads, stuffed cabbage leaves and leek and ham terrine. | :37:28. | :37:31. | |
But it's Aled who'll get the tasting started today | :37:31. | :37:34. | |
and his menu commences with a tricky four ways with guinea fowl, | :37:34. | :37:38. | |
including a ballatine, oggy pasty, crispy wings and liver parfait. | :37:38. | :37:42. | |
With so many separate elements to get right, | :37:42. | :37:45. | |
Hywel senses an opening to derail his rival. | :37:45. | :37:47. | |
So, Aled, have you made any changes to your starters? | :37:48. | :37:50. | |
The only change I'll do is cutting out the silly little errors. | :37:50. | :37:53. | |
A few seasoning misjudgements. Is the parfait set? | :37:53. | :37:56. | |
Obviously it's difficult to look at it, | :37:56. | :37:58. | |
but wobbling it, looking at it, looks pretty good to me. | :37:58. | :38:01. | |
Is it set or not? I'm confident that it's set. | :38:01. | :38:05. | |
Ignoring Hywel's jibes, Aled takes his wings out of the fryer, | :38:05. | :38:09. | |
places the ballatine of leg on the slate | :38:09. | :38:11. | |
and takes the breast meat oggy straight out of the oven | :38:11. | :38:15. | |
and, with little time to spare, gets it to the pass. | :38:15. | :38:19. | |
Down to the judges now, isn't it? So they say. Thank you, gents. | :38:19. | :38:26. | |
That'll do for me, but I don't know- what you're going to eat. | :38:26. | :38:31. | |
It's a bit meagre. It's not meagre. | :38:31. | :38:36. | |
I must say, it is... Very good The pate flavours are delicious. | :38:36. | :38:40. | |
That's good. Things are beginning to look up. | :38:40. | :38:43. | |
I'm very happy to see guinea fowl. | :38:43. | :38:47. | |
Guinea fowl is what we should be eating | :38:47. | :38:50. | |
instead of chicken. There's so much- flavour in guinea fowl | :38:50. | :38:53. | |
and we've seen very little in any competition. | :38:53. | :38:56. | |
This guy can make pastry. | :38:56. | :38:59. | |
The pate's delicious, but I don't think liver pate | :38:59. | :39:02. | |
in a kilner jar is going to rock my world. | :39:02. | :39:05. | |
Honestly it's not generous enough, is it? They're like canapes, | :39:05. | :39:07. | |
I don't have a sense of sharing, conviviality, feast. | :39:07. | :39:11. | |
It's such a waste of a course, | :39:11. | :39:14. | |
when the first course could make such a great impression. | :39:14. | :39:17. | |
Aled's guinea fowl tickled the judges' taste buds, | :39:17. | :39:21. | |
but didn't meet the brief. | :39:21. | :39:26. | |
Can Hywel steal an early lead | :39:26. | :39:29. | |
with his chefy interpretation of the classic Welsh broth - cawl? | :39:29. | :39:35. | |
He's normally calm under pressure, but is feeling the strain today. | :39:35. | :39:40. | |
Have the nerves started to set in at all? The nerves are in. | :39:40. | :39:42. | |
They're kicking in. I'm bricking it. | :39:43. | :39:45. | |
Hywel's nerves are showing more today than it has all week. | :39:45. | :39:49. | |
The pressure of cooking for judges has taken it up another level. | :39:49. | :39:52. | |
Hoping to avoid any unforced errors, Hywel carefully dresses, | :39:52. | :39:56. | |
each individual bowl with sliced lamb and root vegetables, | :39:56. | :39:58. | |
leaving a few other choice elements- for his guests | :39:58. | :40:01. | |
to share amongst themselves. | :40:01. | :40:05. | |
I feel like Oliver - "More?!" | :40:05. | :40:09. | |
This is like one of those traditional Welsh soups | :40:09. | :40:11. | |
that's been given a gastronomic makeover. | :40:11. | :40:14. | |
It's all very finely diced. It's beautifully done, | :40:14. | :40:18. | |
those little jelly things taste delicious. | :40:18. | :40:20. | |
It's mint sauce, isn't it? Yeah. It's minty and lemony. | :40:20. | :40:22. | |
You think that's a Brussel sprout and you discover | :40:22. | :40:24. | |
it's a little stuffed cabbage. It's a tiny little stuffed thing. | :40:24. | :40:27. | |
I don't like the contrast between these earthy bowls | :40:27. | :40:29. | |
and the fine cooking. | :40:29. | :40:32. | |
It's quite a rustic dish in the first place and he's poncifying it. | :40:32. | :40:42. | |
It's beautifully cooked, it has a surprise element. | :40:42. | :40:46. | |
This is like playing in a doll's house, I love it. | :40:46. | :40:48. | |
I don't want a doll's house, I want- a palace. You'll get a palace later. | :40:48. | :40:51. | |
This is the first course, we're just on the doll's house. | :40:51. | :40:55. | |
I think we're at the tradesman's entrance. Sometimes I just want to punch you. Oh, Prue! | :40:55. | :40:57. | |
So, Hywel's starter has sharply divided the judging panel. | :40:58. | :41:00. | |
It's down to Aled to bounce back with his fish course. | :41:00. | :41:10. | |
In his serving kettle, | :41:10. | :41:13. | |
Aled's sauteed leeks, fennel and shallots | :41:13. | :41:14. | |
and topped them with shellfish and his portioned whole turbot to steam. | :41:15. | :41:17. | |
It certainly appears to tick the boxes for this year's brief | :41:17. | :41:19. | |
but will the judges agree? | :41:19. | :41:22. | |
Please be careful, boys. Thank you, gents. | :41:22. | :41:24. | |
Do me a favour, and drop it. | :41:24. | :41:30. | |
This is what we've been waiting for. This is a turbotiere, isn't it? | :41:30. | :41:35. | |
Wow, look at that. | :41:35. | :41:41. | |
Our old friend the turbot. Isn't that just a thing of beauty? | :41:41. | :41:44. | |
Yummy. Come on, Prue. Goodness, look at that. | :41:44. | :41:48. | |
That's what I call a healthy chunk. | :41:48. | :41:52. | |
As soon as the lid comes off, you just get excited. | :41:52. | :41:55. | |
I have to say, a rather nice little dash of colour. | :41:55. | :41:58. | |
you have the beautiful green of the samphire | :41:58. | :42:02. | |
the white of the fish, these scarlet tongues of cockles. | :42:02. | :42:05. | |
I think this is delicious. Absolutely fabulous. | :42:05. | :42:08. | |
I love the flavours. | :42:08. | :42:11. | |
I think this is the finest fish dish we've had in any competition. | :42:11. | :42:14. | |
Why? I tell you why, think it's so beautifully cooked. | :42:14. | :42:16. | |
It does everything we ask of it. | :42:16. | :42:20. | |
It's dramatic, it's sharing, it's a talking point. | :42:20. | :42:21. | |
It's very pretty. | :42:22. | :42:23. | |
It's a great eat. And it's delicious. | :42:23. | :42:26. | |
I can certainly see this going through. | :42:26. | :42:28. | |
My only fear is, where do we find 25 turbotieres in order to serve it? | :42:28. | :42:33. | |
It's a resounding success for Aled, | :42:33. | :42:37. | |
leaving high expectations for Hywel- to match with his fish course. | :42:37. | :42:41. | |
He's betting his dressed lobster with asparagus | :42:41. | :42:43. | |
will treat the banquet guests. | :42:43. | :42:48. | |
But Hywel senses an uphill battle to sway the judges, | :42:48. | :42:52. | |
so he's making a last-minute change- to try and steal some momentum back from Aled. | :42:52. | :42:56. | |
So, Hywel, any ideas what to do to make it ten out of ten? | :42:56. | :42:59. | |
I know I'm up against it. Your I know that's a strong contender. | :42:59. | :43:03. | |
It's got to be bang on to even get close to you. | :43:03. | :43:06. | |
It's got to pack a punch in flavour. Yeah. | :43:06. | :43:10. | |
The lobster oil for the mayonnaise,- if I just glaze them, | :43:10. | :43:15. | |
it should intensify the lobster flavour. | :43:15. | :43:19. | |
Hywel tops his half shells of lobster | :43:19. | :43:21. | |
with three different textures of asparagus and claw meat fritters | :43:21. | :43:22. | |
and brings his stone and glass platter to the pass. | :43:23. | :43:28. | |
When you put it down, that side in front first, yeah? | :43:28. | :43:34. | |
# Pom, pom-pom-pom, pom, pom-pom-pom! # | :43:34. | :43:39. | |
Hm. Go on, grab one. If you think of our guests, | :43:39. | :43:41. | |
lobster always has that sense of something special. | :43:41. | :43:44. | |
Get stuck in. | :43:44. | :43:47. | |
The deep-fried balls are just absolutely terrific, aren't they? | :43:47. | :43:51. | |
They really are. It's amazing. | :43:51. | :43:56. | |
That lovely crispness on the outside | :43:56. | :43:58. | |
and it's full of lobster flavour inside. | :43:59. | :44:01. | |
This is Premier League cooking, you know. Quality assured. | :44:01. | :44:03. | |
It's just the lobster and a little bit of cucumber | :44:03. | :44:06. | |
a little bit of asparagus and that's it. Yeah. Wonderful. | :44:06. | :44:13. | |
This is the type of dish we're looking for. This is the type of dish, | :44:13. | :44:16. | |
to me, that feels quite generous. | :44:16. | :44:19. | |
I think this is a lovely dish for the banquet. | :44:19. | :44:21. | |
It's festive, it's pretty, it's celebratory. | :44:21. | :44:23. | |
So Hywel's lobster has also won praise. | :44:23. | :44:33. | |
:44:33. | :44:34. | ||
And | :44:34. | :44:35. | |
And the | :44:35. | :44:35. | |
And the judges | :44:35. | :44:39. | |
And the judges seem to love both of the fish dishes, who will go | :44:39. | :44:45. | |
through to the final? We can see it in 20 minutes. Still to come, Keith | :44:45. | :44:52. | |
Floyd has reached Brittany on his tour of France. He has met up with | :44:52. | :44:58. | |
a friend and is cooking a beef hotpot, with, of course, a bowl of | :44:58. | :45:07. | |
milk as you do! And later on, the omelette challenge where the YOLKS | :45:07. | :45:12. | |
will stop! The omelette challenge is coming up live at the end of the | :45:12. | :45:18. | |
show. What Wilfredie be facing at the end of the show? His favourite, | :45:18. | :45:23. | |
food heaven, or food hell. Ken? I'm with Freddie. Fish and | :45:23. | :45:31. | |
chips it sounds good to me. Right, up next, the man who single | :45:31. | :45:36. | |
handedly showed us how to cook Chinese food at home, the man | :45:36. | :45:42. | |
himself, Ken Hom. Right, what are we cooking? We are | :45:43. | :45:51. | |
cooking shin of beef, I know that Freddie love his beef. | :45:51. | :45:54. | |
We are doing this in a very We are doing this in a very | :45:54. | :45:59. | |
different way. What we are going to do it take the beef fillet. It is | :45:59. | :46:05. | |
very good. It is tender with very little fat in it. It is perfect for | :46:05. | :46:11. | |
instant cooking. That is what I love. I think when you are buying | :46:11. | :46:16. | |
meat, sometimes, especially the stir-fry like this, the more tender | :46:16. | :46:23. | |
cut is better it is easy to cook. But ue use a lot of chicken thighs? | :46:23. | :46:33. | |
:46:33. | :46:36. | ||
We use a lot of ethings. Don't you feather it? No, that is | :46:36. | :46:39. | |
velveteen. Fair enough. | :46:39. | :46:44. | |
It would still be done in a wok! Yes! Now, we are marinading this in | :46:44. | :46:49. | |
a rice wine. This is a classic Chinese marinade. It is really | :46:49. | :46:55. | |
important. This is how we infuse the flavour into our meats before | :46:55. | :47:04. | |
we stir-fry. We take that meat and add a little rice wine, or you | :47:04. | :47:10. | |
could use sherry, then some sesame oil. It is used for flavouring, not | :47:10. | :47:13. | |
cooking. Some of these young chefs... Don't | :47:13. | :47:23. | |
:47:23. | :47:24. | ||
look at me, Ken sn! I knew you when. I know I'm an old codger, but don't | :47:24. | :47:33. | |
make fun of the old guys. Don't you think that Ken is like | :47:33. | :47:42. | |
Shane Warne he looks younger as he gets older?! Now, I will let you do | :47:42. | :47:48. | |
the fom atows. -- to the atows. OK, while that is | :47:48. | :47:51. | |
planching we cut spring onions and we are ready. | :47:51. | :47:58. | |
Now, out of all of the chefs that I meet, dare I say of different ages, | :47:58. | :48:04. | |
they are not as busy as you? I try to keep out of trouble. | :48:04. | :48:11. | |
You have the restaurants, the food line, the woks and as well as doing | :48:11. | :48:17. | |
that you find time to come back to the UK next year and to do the | :48:17. | :48:21. | |
marathon?! Can you believe that. It is for a good chairt. I am really | :48:21. | :48:26. | |
passionate about it. The thing is if I raise more money by | :48:26. | :48:31. | |
sacrificing myself, I will do it. Sacrificing yourself! Have you run | :48:31. | :48:37. | |
a marathon? No, but what I am doing next year is cycling from athns to | :48:37. | :48:46. | |
London. For my own foundation and the Dellalio foundation. | :48:46. | :48:51. | |
Your knees are OK? Cycling is OK, but I'm not so good the running. | :48:51. | :48:57. | |
Now, you have to get the wok hot. It should be smoking. This gives | :48:57. | :49:02. | |
what we call the breath of the week. It is what give it is a fantastic | :49:02. | :49:06. | |
flavour. The breath the wok?, yes, the | :49:06. | :49:11. | |
breath of the wok. That means that the wok is breathing and this gives | :49:11. | :49:17. | |
the flavour to stir-fry, to the food. | :49:17. | :49:27. | |
:49:27. | :49:31. | ||
What is that in Chinese? It is wokai. | :49:31. | :49:36. | |
Now, you want to brown the meat. You can see how quickly it cooks. | :49:36. | :49:46. | |
:49:46. | :49:56. | ||
This is what is ruffle. -- this is what we want to see. | :49:56. | :50:02. | |
Look at how brown the meat is. That is what we want to do. Then we need | :50:02. | :50:07. | |
to drain this. That is how wok cooking is really healthy. | :50:07. | :50:12. | |
You do this with pork and chicken? Yes, exactly the same. Don't forget | :50:12. | :50:18. | |
now that this continues to cook while we sit here. We add then | :50:18. | :50:22. | |
spring onions to the wok without any oil. Then what we do with the | :50:22. | :50:28. | |
lovely shallots, we are going to cut that up and squeeze it. People | :50:28. | :50:33. | |
ask why do I do that? You know why? It is to take the sharpness out of | :50:33. | :50:37. | |
it? That's right. You are not cooking these? No. We | :50:37. | :50:45. | |
are putting them in raw. We have soy sauce. Lovely Dijon mustard. | :50:45. | :50:55. | |
:50:55. | :50:55. | ||
This is a sort of a French if you will, a French type of east meets | :50:55. | :51:03. | |
west. We add the beef back in. Add some oyster sauce to that. | :51:03. | :51:08. | |
So, the oyster sauce is made from essence of oysters? Yes. It doesn't | :51:08. | :51:14. | |
have a fishy taste. Rather it has a very lovely, almost savoury flavour. | :51:14. | :51:24. | |
What we are going to do is put the lovely Dijon mustard and I'm adding | :51:24. | :51:32. | |
madras curry piece. Now, curry powder and chrches | :51:32. | :51:39. | |
food... You mention -- and Chinese food, you have mentioned also the | :51:39. | :51:47. | |
water chestnuts. I know now it is not a nut. It is an aquatic | :51:47. | :51:53. | |
vegetable! Amazing what you can get on Google atam! Now, curry powder, | :51:53. | :51:59. | |
we are making a dressing out of this? Chinese immigrants who went | :51:59. | :52:03. | |
to Singapore and Malaysia to work, they came back to China bringing in | :52:03. | :52:11. | |
all of these lovely things. Now we need olive oil. | :52:11. | :52:15. | |
I think Freddie will like that, and the girls too. | :52:15. | :52:23. | |
The young ladies, sorry! It's the make-up! All of the recipes are on | :52:23. | :52:25. | |
the website at bbc.co.uk/saturdaykitchen. | :52:25. | :52:35. | |
:52:35. | :52:37. | ||
You can find dishing from our previous shows there too. | :52:37. | :52:41. | |
Now we have the dressing in there. It is disgustingly healthy, but | :52:41. | :52:44. | |
tasty. Do you want butter in there, Ken? | :52:45. | :52:51. | |
No! Are you sure! No, olive oil. I love butter, but not in everything. | :52:51. | :52:57. | |
I know you are a butter man. Now, a bit of that on the side. | :52:57. | :53:01. | |
Yes. I have to say that the beef looks | :53:01. | :53:04. | |
fantastic. You can smell it and see the heat | :53:04. | :53:09. | |
coming out of it? Yes. It is because of the high intensity | :53:09. | :53:15. | |
of the wok. The wok, kerching, kerching, | :53:15. | :53:22. | |
kerching! We love you! That is class call oyster beef with a warm | :53:22. | :53:25. | |
vegetable salad with curry, soy and vinaigrette. | :53:25. | :53:32. | |
And best of luck with your running. And best of luck with your running. | :53:32. | :53:33. | |
The man is a genius! Thank you. He is off. | :53:33. | :53:40. | |
There you go. See what Freddie thinks. | :53:40. | :53:45. | |
Freddie is diving in already. Look at that | :53:45. | :53:54. | |
It is not a number 74! It is proper, that...? Hmm! That's a first time. | :53:54. | :53:58. | |
It will not be going any further down the table, I think! That beef | :53:59. | :54:04. | |
is so tender. It is beautiful. The technique we use, the very high | :54:04. | :54:08. | |
heat and then out, drain and getting rid of the fat and then | :54:08. | :54:15. | |
just throwing it back in. It is super, super tender! Even the | :54:15. | :54:21. | |
vegetables are good! Let's go back to Lewes to see what Olly Smith has | :54:21. | :54:31. | |
:54:31. | :54:35. | ||
chosen to go with Ken's beautiful With Ken's brilliant beef, you may | :54:35. | :54:44. | |
be thinking, beef, you need a rich, big hoofing red, like this one. | :54:44. | :54:48. | |
The Shiraz, a fantastic wine and brilliant value, but for this dish, | :54:48. | :54:58. | |
:54:58. | :54:59. | ||
it is too chunky. That is why I am letting this off the leash it is | :54:59. | :55:04. | |
Kyoto Protocol. -- Cotes Catalanes Carignan. | :55:04. | :55:08. | |
Previously this is found in blends, it is a bit of a work horse, but | :55:08. | :55:13. | |
here it is now acting in a solo head light. I think it offers good | :55:13. | :55:17. | |
value for money. There is a fragrance in there, it is enticing. | :55:17. | :55:22. | |
Give the dog a bone! It has a glorious dark character to it | :55:22. | :55:28. | |
without being too heavy. It is the lightness I am after for the juicy | :55:28. | :55:33. | |
strips of beef to go with. And the salty flavour coming | :55:33. | :55:39. | |
through from the oyster sauce and for that you need a wine with a | :55:39. | :55:49. | |
frauty character, or there is a clash. Finally, Ken has great dish | :55:49. | :55:54. | |
with the spices, he needs a wine that will help it flourish. Ken, | :55:54. | :55:58. | |
here is to your beautiful beef. Cheers. | :55:58. | :56:01. | |
Cheers indeed. This is going down a treat. | :56:01. | :56:08. | |
What do you reckon to the wine? I know you are a bit of a wine buff? | :56:08. | :56:14. | |
For the first time Olly has given me a wine that I really love and a | :56:14. | :56:21. | |
wine that I don't know. Thank you! Freddie? I like me red | :56:21. | :56:27. | |
wines. I like it. | :56:27. | :56:32. | |
Girls? I'm not so keen. I think it is too bitter. | :56:32. | :56:37. | |
Shaun? I think it is nice it cuts through the oyster sauce. | :56:37. | :56:43. | |
And the dish is spectacular as always. Now, back to the Great | :56:43. | :56:50. | |
British Menu, we will find out how Hywel Jones and Aled Williams go on | :56:50. | :57:00. | |
:57:00. | :57:20. | ||
now through to the final. Take a Hywel Jones rests his Wellington on | :57:20. | :57:25. | |
to the board. Sfrpblgts that the Welsh flag on | :57:25. | :57:35. | |
:57:35. | :57:39. | ||
-- Is that the Welsh flag on top? think I will go duck? I think it is | :57:39. | :57:43. | |
beef Wellington. Gosh, this is looking delicious. Simple and | :57:43. | :57:47. | |
lovely. I always think that Wellington looks dull, but the | :57:47. | :57:52. | |
quality, the taste of this is delicious. It is beautiful with the | :57:52. | :58:00. | |
gravy or the sauce that give it is It's sort of retro food, | :58:00. | :58:10. | |
:58:10. | :58:17. | ||
which could be just the ticket Will his barbecue main course | :58:17. | :58:21. | |
He's taking on a big challenge in his Welsh black sirloin steak, | :58:21. | :58:24. | |
which he's serving with a selection- of barbecue-inspired elements. | :58:24. | :58:34. | |
by either myself, Gareth or Angela.- He's quite brave doing that. | :58:34. | :58:35. | |
With time against him, Aled tops mini bone marrow burgers | :58:35. | :58:39. | |
with large button mushrooms as buns- and plates them alongside | :58:39. | :58:40. | |
his Carmarthen cheese and leek veggie sausages | :58:40. | :58:42. | |
and confit jacket potatoes. | :58:42. | :58:44. | |
For me, that's a barbecue. Thank you very much, gents. | :58:44. | :58:51. | |
Will Aled's self-belief prove well-founded | :58:51. | :58:55. | |
and score a hit with the judges? | :58:55. | :58:57. | |
Well, there's beef and there's a burger. | :58:57. | :59:00. | |
Can I carve you a bit, Prue? Mm! | :59:00. | :59:05. | |
Would one slice be enough, ma'am? Yeah, that would be fine, thank you. | :59:05. | :59:11. | |
There's no gravy. | :59:11. | :59:13. | |
This is such a good piece of beef, it just doesn't need it. Amazing. | :59:13. | :59:17. | |
Do you know, that is truly disgusting. | :59:18. | :59:20. | |
Disgusting, this is bitter, | :59:20. | :59:22. | |
a nasty texture and it's just horrible. | :59:22. | :59:27. | |
It's sort of claggy. It is bitter. | :59:27. | :59:32. | |
It's sort of claggy. It is bitter. | :59:32. | :59:35. | |
The chef has got completely carried away here. | :59:35. | :59:38. | |
I think the piece of beef itself is absolutely spot-on, | :59:38. | :59:41. | |
but after that, it all goes completely wrong. | :59:41. | :59:43. | |
It's just sad, because it's quite simply not good enough. | :59:43. | :59:48. | |
I slightly pity the vegetarian visitor here. | :59:48. | :59:51. | |
Aled has no idea his main course has been slated by the judges. | :59:51. | :59:54. | |
Despite high praise for his fish dish, | :59:54. | :59:57. | |
he'll need to deliver a spectacular dessert. | :59:57. | :00:00. | |
But it's steadfast Hywel | :00:00. | :00:02. | |
who's up first. | :00:02. | :00:06. | |
He's determined to deliver the coup de gras | :00:07. | :00:10. | |
with his rhubarb and strawberry trifle tart. | :00:10. | :00:14. | |
This layered pastry-based version of the classic trifle, | :00:14. | :00:17. | |
With his finish line in sight, Hywel pipes Chantilly cream | :00:18. | :00:20. | |
atop custard and decorates his base | :00:20. | :00:22. | |
with basil cress, fresh strawberries, | :00:22. | :00:24. | |
jelly, pistachio and almond crackling. | :00:24. | :00:30. | |
Ah, that's just so pretty. It is pretty, Prue, but you know - pfft! | :00:30. | :00:34. | |
Oh, go on, I think it's lovely. It's so pretty. I'm with Matthew. | :00:34. | :00:39. | |
You can't find the way in because it's got all those bits Oh, do stop moaning. | :00:39. | :00:42. | |
If you're not careful, I won't give you any. Prue, please! | :00:42. | :00:47. | |
Now look at that. Isn't that just wonderful? | :00:47. | :00:50. | |
It has all those things that we English love. | :00:50. | :00:53. | |
There's custard and cream. Jelly and rhubarb. | :00:53. | :00:56. | |
It's actually a sort of trifle, really, in a tart form. | :00:56. | :01:02. | |
There's a few elements that are stand-out. | :01:02. | :01:04. | |
The custard is, by far, the best thing. | :01:05. | :01:08. | |
I actually think the most effective thing | :01:08. | :01:11. | |
is the little bits of basil. | :01:11. | :01:12. | |
The real disappointment, I think, | :01:12. | :01:13. | |
for me in this, is actually the pastry. A little hard, isn't it? | :01:13. | :01:18. | |
I think the rhubarb and custard are fantastic. | :01:18. | :01:22. | |
It's just a tart with too much stuff on it. | :01:22. | :01:26. | |
You won't persuade me this is in way right... | :01:26. | :01:29. | |
Would you like a little more? Yes, please. | :01:29. | :01:31. | |
I think this is perfect party food.- It's pretty, it's delicious, | :01:31. | :01:34. | |
it has that little original touch of the basil. | :01:34. | :01:37. | |
We can't stop eating it. What's anyone complaining about? | :01:37. | :01:41. | |
Another hung jury for Hywel's tart | :01:41. | :01:43. | |
leaves the door open for Aled to make a comeback | :01:43. | :01:48. | |
His final course is close to his heart. | :01:48. | :01:53. | |
His final course is close to his heart. | :01:53. | :01:56. | |
A traditional Welsh rice pudding, inspired by his grandmother. | :01:56. | :02:00. | |
To make it fit for the Great British Menu, | :02:00. | :02:05. | |
he's adding his own twist to the recipe. | :02:05. | :02:07. | |
So what are you doing there now? Just making like a sabayon. | :02:07. | :02:10. | |
I'm going to fold off through the cream right at the last second, | :02:10. | :02:12. | |
so that makes it a bit more of a luxurious texture, | :02:12. | :02:14. | |
like a custard, if you like. Very good. | :02:14. | :02:16. | |
He's also embellishing his dish, with a mixture of macerated cherries | :02:16. | :02:18. | |
and raspberries, and hazelnut crumble topping to serve. | :02:18. | :02:28. | |
:02:28. | :02:30. | ||
I like it when it's down my end. What are you going to do, | :02:30. | :02:33. | |
make us a crumble? What is it? Rice pudding. | :02:34. | :02:36. | |
This could be more dramatic. | :02:37. | :02:39. | |
There's more rice pudding on the edge of the bowl | :02:39. | :02:41. | |
than is in it. Dear, oh dear, oh dear. | :02:41. | :02:44. | |
There's a little something that I like in there, | :02:44. | :02:46. | |
I like hazelnuts in my crumble. | :02:46. | :02:49. | |
Much to my scepticism, I find that the crunchy topping | :02:49. | :02:52. | |
is very addictive. | :02:52. | :02:55. | |
I particularly love the way the raspberries | :02:55. | :02:56. | |
punctuate the creaminess. I have to be honest, I like the dish | :02:56. | :03:00. | |
but I'm expecting that, | :03:00. | :03:02. | |
really, the rice pudding itself | :03:02. | :03:04. | |
is going to be a knockout and it's not. It's good, but it's not great. | :03:04. | :03:09. | |
It's one of those puddings that's going to sit on the table | :03:09. | :03:11. | |
and people will only leave | :03:11. | :03:13. | |
when the last scrap is finished from the bowl. | :03:13. | :03:16. | |
I have loved it, but I am not sure that it is | :03:16. | :03:20. | |
spankingly spectacular or important enough for this banquet. | :03:20. | :03:29. | |
Cooking now completed, | :03:29. | :03:31. | |
the fierce rivals can only wait to be summoned by the judges. | :03:31. | :03:41. | |
Matthew, have you by any chance made up your mind? | :03:41. | :03:43. | |
I have, yes. You have. | :03:43. | :03:45. | |
Oliver? Prue, I have. | :03:45. | :03:47. | |
And so have I. So, let's call in the chefs. | :03:47. | :03:53. | |
So, welcome, chefs, to the judges' chamber. | :03:53. | :03:55. | |
BOTH: Thank you | :03:55. | :03:57. | |
The cooking has been excellent | :03:57. | :04:00. | |
and there have been one or two terrifically outstanding dishes. | :04:00. | :04:03. | |
Matthew, have you made up your mind? I have, Prue, | :04:03. | :04:05. | |
and it's Menu B for me. Menu B. And Oliver? | :04:05. | :04:09. | |
The best menu today, Prue, is Menu A. | :04:09. | :04:13. | |
Ah, well now, I have chosen Menu B. | :04:13. | :04:16. | |
So we have a winner. | :04:16. | :04:18. | |
So let's find out. | :04:18. | :04:28. | |
:04:28. | :04:40. | ||
who will go forward to the Great British Menu final, will be... | :04:40. | :04:43. | |
Hywel Jones. Congratulations, Hywel. | :04:43. | :04:53. | |
:04:53. | :04:56. | ||
Well | :04:56. | :04:56. | |
Well done, | :04:57. | :04:57. | |
Well done, Hywel | :04:57. | :05:01. | |
Well done, Hywel Jones. Now, it is time to answer some of your foodie | :05:01. | :05:05. | |
questions. First on the loin it is Beryl. | :05:05. | :05:10. | |
What is your question for us? question is what is the best way to | :05:10. | :05:15. | |
cook belly pork. I will ask both of you for that. I | :05:15. | :05:20. | |
know you probably have a slow recipe? I would marinade it for 24 | :05:20. | :05:27. | |
hours, half salt, sugar, garlic, thyme, rosemary. Pat it dry, cover | :05:27. | :05:34. | |
it in oil, cover it for 100 degrees for three hours and then it will be | :05:34. | :05:39. | |
absolutely succulent. You can cut it and pan-fry it. | :05:39. | :05:45. | |
And Ken? The Chinese make it the best. I have a 5,000 Euro recipe! | :05:45. | :05:51. | |
Is there a woke in that! Believe it or not, no. You take the skin and | :05:51. | :05:57. | |
poke it with holes. You pour hot water over the skin | :05:58. | :06:03. | |
and you rub the inside with spices like five spice and lots of salt | :06:03. | :06:09. | |
and put it in front of the fan for eight hours or overnight and roast | :06:09. | :06:16. | |
it slowly and the skin pops up like popcorn. All of the fat melts off. | :06:16. | :06:21. | |
We'll be around later! There you go. So one at 100 degrees, the other | :06:21. | :06:28. | |
you need a fan. So, what dish would you like to see at the end of the | :06:28. | :06:33. | |
show? Fish fingers! Well, best of luck with your pork belly. Sally | :06:33. | :06:39. | |
from Derby, are you there? Yes I am. What is your question? I have | :06:39. | :06:45. | |
inherited a figure tree rand I would like some savoury recipes. | :06:45. | :06:51. | |
Figures, Shaun? Not this time of year, but what the Jersey Royals | :06:51. | :06:59. | |
are in, I tend to do a nice warm roasted Jersey Royal salad it is | :06:59. | :07:03. | |
with figures, cheese and pancetta. This time of year you can do the | :07:03. | :07:08. | |
same. You could use a little bit of | :07:08. | :07:18. | |
:07:18. | :07:18. | ||
stilton and open the figures, also, you can use Dolce latte, open up | :07:18. | :07:25. | |
the figures and add some of that cheese and then some bacon and | :07:25. | :07:31. | |
olive oil drizzled over and baked in the oven. So, there you go, two | :07:31. | :07:36. | |
recipes. What would you like to see at the end of the show, food heaven | :07:36. | :07:40. | |
or food hell? I'm sorry, Freddie. It is chicken. | :07:40. | :07:50. | |
:07:50. | :07:50. | ||
And Liz from New hey, what is your question? I would like a good | :07:50. | :07:58. | |
recipe for a marinade for a steak. Ken? It is easy, you can do salt, | :07:58. | :08:02. | |
pepper and five spice powder and a dry marinade and leave it for an | :08:02. | :08:08. | |
hour or so. It is fantastic. Is that normal black pepper? Yes. | :08:08. | :08:13. | |
The five spice will infuse it with such good flavours. | :08:13. | :08:18. | |
And cook it in the same way you did? Yes. | :08:18. | :08:28. | |
:08:28. | :08:31. | ||
I would with a French style and chuck steak and using Beaujolais. | :08:31. | :08:37. | |
Marinade it in that, then pat it dry, then fry it in olive oil. | :08:37. | :08:45. | |
There you go, Liz, now, is it food heaven or food hell for Freddie? | :08:45. | :08:50. | |
Heaven! Now, it is that time of the show, where our two chefs bat it | :08:50. | :08:53. | |
will out to make a fantastic omelette. | :08:53. | :09:01. | |
Shaun, on the right side of the board, hour Ken, 51 seconds? Can | :09:01. | :09:07. | |
you go quicker today? I doubt it. I hope so. | :09:07. | :09:14. | |
The rules apply. Are you ready? Quick as you can, a three-egg | :09:14. | :09:19. | |
omelette. Hold on, hold on. Let's get the clock ons the screens, | :09:19. | :09:29. | |
:09:29. | :09:44. | ||
I think you will struggling to catch him up, Ken! This is life! | :09:44. | :09:49. | |
Everybody makes fun of me! It is OK. We have time, don't worry. We only | :09:49. | :09:55. | |
have about two minutes left to cook my dish at the end of the show. | :09:55. | :10:00. | |
I always say I'm a pensioner! You have to give a pensioner more time. | :10:00. | :10:09. | |
It is not a wok! Thank you! OK. In your own time, Ken. | :10:09. | :10:19. | |
:10:19. | :10:20. | ||
You with putting it on my plate?! Sorry! You need glasses as well! | :10:20. | :10:26. | |
Right, Shaun... Yeah, that's... Don't make fun of people older than | :10:26. | :10:31. | |
you. I'm not, but it is definitely | :10:31. | :10:36. | |
cooked though, isn't it? Right, then. | :10:36. | :10:46. | |
:10:46. | :10:47. | ||
Am I moving up the ladder? Ken, are you moing up the board? Oh, God. | :10:47. | :10:55. | |
Would you like to move up the board? No, I don't really care! | :10:55. | :11:05. | |
:11:05. | :11:05. | ||
Shaun? You are both not quicker. 25.36 and Ken 56.8. Still hopeless. | :11:05. | :11:13. | |
Right, Wilfredie get his idea of fen, fish fingers and chips or fell, | :11:13. | :11:17. | |
chicken thighs in a harissa made from chilli. The guys in the studio | :11:17. | :11:25. | |
are yet to make their minds up. Keith Floyd is in Concarneau, but | :11:25. | :11:32. | |
he is off to meet an old friend but first he is off for a crepe. I got | :11:32. | :11:42. | |
:11:42. | :11:51. | ||
'Apart from the amusing scene 'there's the attraction | :11:52. | :11:54. | |
'It's also a popular seaside resort, quoth Michelin, | :11:54. | :11:56. | |
'but, to me, Concarneau - like the other Seven Wonders of the- World - brings one thing to mind: | :11:56. | :12:01. | |
'candy floss and crepe. And crepe is what it's all about.' | :12:01. | :12:11. | |
:12:11. | :12:11. | ||
Absolutely remarkable lady! She makes hundreds of these every day. It's quite incredible! | :12:11. | :12:18. | |
Absolutely remarkable lady! She makes hundreds of these every day. It's quite incredible! | :12:18. | :12:23. | |
Comme ca. Tres bon. | :12:23. | :12:33. | |
:12:33. | :12:41. | ||
Et maintenant un peu du beurre? Oui. | :12:41. | :12:46. | |
The cheese is beautifully-melted. The buckwheat pancake is crunchy and buttery | :12:46. | :12:52. | |
and the egg is a free-range one and delicious. | :12:52. | :12:57. | |
C'est fabuleux! C'est tres bien. Fabuleux! | :12:57. | :13:07. | |
:13:07. | :13:10. | ||
'This little caff nestling in the cobbled streets of St Malo inspired me. | :13:10. | :13:14. | |
'Jacques Yves and his Dad are creating a little map of Brittany, the assiette des fruits de mer, | :13:15. | :13:18. | |
'from lobsters to winkles, clams to crabs, | :13:18. | :13:20. | |
'mussels to prawns, ashes to ashes, dust to dust. | :13:20. | :13:24. | |
'But the sea urchin, that tastes like a moonbeam on a calm sea, is superb! | :13:24. | :13:30. | |
'Expensive, but you could pick it from the shore. | :13:30. | :13:35. | |
'Forget lobster, try cockles, winkles, mussels and clams and perhaps the odd crab or two.' | :13:35. | :13:42. | |
There's a lot more to Brittany than sea food and pancakes. | :13:42. | :13:48. | |
It wasn't always a rich tourist area. | :13:48. | :13:52. | |
The real people eat humble things like this amazing dish today. | :13:52. | :13:56. | |
It's like Lancashire Hot Pot or Ireland's boiled bacon and cabbage. | :13:56. | :14:00. | |
It takes hours to do and we're far too busy to show it all properly. | :14:00. | :14:07. | |
We're bound to have a little glass. | :14:07. | :14:11. | |
You might have met Jacques Yves in "Floyd On Fish". | :14:11. | :14:15. | |
Jacques Yves, while we muck about with all of these things, | :14:15. | :14:19. | |
you've got about two minutes to explain all about this dish. | :14:19. | :14:25. | |
We've got to fill this. | :14:25. | :14:33. | |
Where does this come from?It used to be an old farmer's dish, | :14:33. | :14:38. | |
cooked by women in the fireplace, | :14:38. | :14:42. | |
and it's supposed to be a very poor dish, | :14:42. | :14:46. | |
because everything you needfor that course is supposed to be at the farm. | :14:46. | :14:54. | |
You tie that up. It's a bit boring. | :14:55. | :14:58. | |
It's an old peasant dish, we're doing it very quickly. | :14:58. | :15:02. | |
That's buckwheat flour, eggs, butter, cream and milk, made like a dumpling. | :15:02. | :15:09. | |
Now, we have this brilliant piece of beef and bones of beef | :15:09. | :15:15. | |
and we put those into simmering hot water. Can you see that? | :15:15. | :15:20. | |
They go in there for about two and a half hours, | :15:20. | :15:25. | |
to simmer very slowly for a rich juice. | :15:25. | :15:29. | |
Also...out of the way, for Heaven's sake! Sorry! | :15:29. | :15:33. | |
Imagine that has simmered for two and a half hours. | :15:33. | :15:38. | |
So we put in some onions - one, two, three, four onions. | :15:38. | :15:43. | |
A couple of little turnips, a few carrots, | :15:43. | :15:47. | |
and a few leeks and we let that simmer for about 20 minutes. | :15:47. | :15:53. | |
20 minutes has passed - we then put in the cabbage, for which Brittany is famous. | :15:53. | :16:02. | |
That was two and a half hours ago. | :16:02. | :16:06. | |
At the same time, in this big boiling pot we've got water. | :16:06. | :16:12. | |
We have this dumpling which we put in there, but we don't - | :16:12. | :16:16. | |
we pass that to the director, who wouldn't get in the World Cup! | :16:16. | :16:23. | |
What about this? Oh! I forgot to put- the smoked bacon and sausages in! | :16:23. | :16:33. | |
They go in for the last hour or so. | :16:33. | :16:35. | |
At the same time, these dumplings have been cooked. Can you still see me? | :16:35. | :16:39. | |
Let me show you what happens next. | :16:39. | :16:42. | |
You have...these brilliant pieces of meat, cabbage and vegetables. | :16:42. | :16:50. | |
Look at that - beautiful! | :16:50. | :16:56. | |
There's the beef cooked. | :16:56. | :17:01. | |
Okay? There's the consomme you'll eat as a soup before the dish. | :17:01. | :17:06. | |
There's the cabbage we added almost at the end of the cooking. | :17:06. | :17:10. | |
There are the carrots - it's really rather good, isn't it? | :17:10. | :17:15. | |
Now, go weed the garden, read cookery books, do your yoga and we'll dish it up to taste. | :17:15. | :17:23. | |
Well, there you are. | :17:23. | :17:26. | |
Okay, long, loving pan across this: | :17:26. | :17:30. | |
smoked bacon, rib of beef, smoked sausage, turnips, | :17:30. | :17:35. | |
little carrots, cabbage and this splendid dumpling. | :17:35. | :17:40. | |
It's typical in France - a long-cooked dish with simple ingredients. | :17:40. | :17:46. | |
Why, in Britain, are we ashamed of what we do? | :17:46. | :17:49. | |
Lancashire Hot Pot is exactly the same kind of thing. | :17:49. | :17:55. | |
This is a peasant farmer's dish. | :17:55. | :17:58. | |
Curiously, you do not eat this with cider or wine or beer, but with milk. | :17:58. | :18:06. | |
I met Jacques Yves two years ago when this series "Floyd On France" was created. | :18:06. | :18:11. | |
One night we were sipping our milk with nothing better to do on a cold night | :18:11. | :18:17. | |
and we planned "Floyd On France". Good night. | :18:17. | :18:27. | |
:18:27. | :18:30. | ||
And | :18:30. | :18:31. | |
And there | :18:31. | :18:31. | |
And there will | :18:31. | :18:34. | |
And there will be more classic stuff from Mr Floyd on next week's | :18:35. | :18:40. | |
show. Now, it is time to find out if Freddie is facing food heaven or | :18:40. | :18:50. | |
:18:50. | :18:52. | ||
fell. Everyone has made their mind up that Freddie could be facing | :18:52. | :18:57. | |
food heaven or food hell it could be fancy fish fingers or chicken | :18:57. | :19:00. | |
thighs in a harissa made from chilli with tomatos and all of that | :19:00. | :19:05. | |
stuff. How do you think that these guys decided? I've been nice to | :19:05. | :19:08. | |
them. I reckon they will go the fish fingers. | :19:08. | :19:13. | |
You have been nice to them, Shona changed her mind and they are all | :19:13. | :19:19. | |
going for the fish fingers. First, I need o make the breadcrumbs and I | :19:19. | :19:26. | |
want you to make the tartare sauce, want you to make the tartare sauce, | :19:26. | :19:30. | |
Shaun. Ken, if you can make me the chips | :19:30. | :19:35. | |
please, but not in the wok! No, not in the wok. | :19:35. | :19:40. | |
You can use the Japanese crumbs, they are a dry Japanese crumb. | :19:40. | :19:48. | |
It is dryer than the fresh breadcrumbs and they crisp up well. | :19:48. | :19:54. | |
This is a simple version. You could put herbs in there and bits and | :19:54. | :19:59. | |
pieces, but we'll just breadcrumb these up. You can make this for | :19:59. | :20:04. | |
your kids, you see? I'm watching. It is easy. For the fish fingers | :20:04. | :20:12. | |
you need flour, which we have got. You need egg, without the shep, | :20:12. | :20:17. | |
hopefully. We need a fork there. -- without the shep, hopefully. | :20:17. | :20:20. | |
Then we need a fork and the breadcrumbs. | :20:20. | :20:25. | |
You mix them together? The idea is to keep them separate first. | :20:25. | :20:35. | |
:20:35. | :20:35. | ||
The word for this is it panne, to kout in flour, egg and breadcrumbs. | :20:35. | :20:43. | |
It is done with chicken kiev and all of that stuff. We are using | :20:43. | :20:47. | |
rapeseed oil that is made all over the place really. | :20:47. | :20:51. | |
They make this out of oil-seed rape. It is healthy oil. | :20:51. | :20:59. | |
Very good for us. The fact we are going to deep fry the fish is | :20:59. | :21:04. | |
irrelevant, but it is all good. Now this fish is going to be cut into | :21:04. | :21:11. | |
thin strips, this is haddock. Traditionally goujons would be done | :21:11. | :21:16. | |
with sole or plaice, mainly a flat fish. | :21:16. | :21:23. | |
To make this you basically dip the fish in the flour, there you go, | :21:23. | :21:33. | |
:21:33. | :21:37. | ||
then put it in the egg, and then the breadcrumbs? Is that it? What | :21:37. | :21:44. | |
do you mean? That is pretty simple. Even I could do that! Yes, flour, | :21:44. | :21:48. | |
egg and breadcrumbs and then deep fry them. | :21:48. | :21:55. | |
It is the same with chicken. Flour, egg and breadcrumbs. You can buy | :21:55. | :21:59. | |
the breadcrumbs made, you didn't even need to blend them. | :21:59. | :22:05. | |
So you make it even Easter! drier the crumb the easier. The | :22:05. | :22:12. | |
Japanese crumbs are fantastic. Panko breadcrumbs are fantastic, | :22:12. | :22:19. | |
aren't they? Absolutely. That's it. | :22:19. | :22:24. | |
Ken is getting our chips in. Since I am over here I can do your | :22:24. | :22:27. | |
fish as well. Straight in there. Then the fish | :22:27. | :22:31. | |
going in for four minutes. I will do that for you. | :22:31. | :22:36. | |
I will do a thing that I have never done before. | :22:36. | :22:43. | |
I will do something that I have never done on Saturday Kitchen, | :22:43. | :22:52. | |
beans! It is not easy getting the right bean! Do you know how to make | :22:52. | :22:57. | |
barbeque beans from these? Soy sauce, brown sugar and that's | :22:57. | :23:07. | |
:23:07. | :23:07. | ||
If you want to put a bit of spice in there, add some chilli, that is | :23:07. | :23:12. | |
it! Over here is a simple mayonnaise. Then what we are going | :23:12. | :23:16. | |
to do so to turn this into tartare sauce. | :23:16. | :23:19. | |
What is in tartare sauce? Obviously them. | :23:19. | :23:26. | |
Ger kins, capers, shallots and herbs. That it is. It is basically | :23:26. | :23:30. | |
that folded into the mayonnaise, but you can see, the mayonnaise we | :23:30. | :23:34. | |
have made, look at that yellow. It produces this wonderful colour. It | :23:34. | :23:44. | |
:23:44. | :23:45. | ||
is fantastic for this. You just concentrate on the beans. | :23:45. | :23:51. | |
Get your priorities right! I didn't get to speak to you about your | :23:51. | :23:56. | |
adventure you set up after the cricket, the academy? It is great. | :23:56. | :24:01. | |
It is all about the kids. We have 70 this year up an down the country. | :24:01. | :24:05. | |
It is not about trying to find the stars of the future. | :24:05. | :24:11. | |
We are doing well at that? I'm abit disappointed. Well, I retire, | :24:11. | :24:15. | |
Lancashire are winning the championship and England are number | :24:15. | :24:21. | |
one. It's a good job I'm not fragile! Yes, it is amazing, I go | :24:21. | :24:26. | |
down and watch the kids playing the cricket. It is all about that. That | :24:26. | :24:29. | |
is important to me. Cricket changed my life. | :24:29. | :24:34. | |
Is it still difficult to get kids into that sort of stuff with all of | :24:34. | :24:40. | |
the other stuff, the computer games, they are not doing it so much? | :24:40. | :24:47. | |
Even my own kid. He is five eyears old he is always playing on his DS. | :24:47. | :24:52. | |
You is to take it off him. I think when you are doing well in a sport, | :24:52. | :24:57. | |
the country gets behind them. At the minute England are until one in | :24:57. | :25:03. | |
the world. It has come back to life again. | :25:03. | :25:08. | |
My grandfather taught me how to play cricket. When I was six years | :25:08. | :25:18. | |
:25:18. | :25:19. | ||
old he used to bowl at me. He used to pretend to be Truman he | :25:19. | :25:29. | |
:25:29. | :25:33. | ||
would bowl with a proper cricket ball and he a bat from like Toys | :25:33. | :25:43. | |
:25:43. | :25:44. | ||
RUs. How are we doing with the fish? A little bit of lemon jaws in | :25:44. | :25:50. | |
there? A touch more. I remember when my wife first | :25:50. | :25:58. | |
cooked for us, she left the head on it. Then put herbs in the middle. I | :25:58. | :26:07. | |
thought, I cannot eat that, you have to batter it and fry it. | :26:07. | :26:15. | |
Then she left these grown things on it, I thought why are you giving me | :26:15. | :26:25. | |
:26:25. | :26:32. | ||
cucumbers? She said that they were courgettes! Now, I'm cooking for | :26:32. | :26:38. | |
you Freddie, so I will just put down it small portion. | :26:38. | :26:45. | |
Give them another minute there, Ken! He is so cheeky! Very cheeky. | :26:45. | :26:50. | |
A bit of the old tartare sauce that is left to one side. | :26:50. | :27:00. | |
:27:00. | :27:20. | ||
Lemon... Ken, in his own time! Don't ruin it! No greenery! Some | :27:20. | :27:26. | |
beans! Ruined by the beans. Five years of doing this show. A | :27:26. | :27:33. | |
springle of -- a sprinkle of parsley, I've had enough. Freddie, | :27:33. | :27:39. | |
dive N do you want to bring over the glasses, girls? He is straight | :27:39. | :27:46. | |
into the beans. Taste the home-made fish fingers, now you know how to | :27:46. | :27:49. | |
make them. I didn't think you could get better | :27:49. | :27:52. | |
than the frozen once, they are amazing. | :27:52. | :28:01. | |
That is because I cooked them. The chips are hard! Crispy! There | :28:01. | :28:11. | |
:28:11. | :28:13. | ||
you go girls. This is what Olly has chosen it is a Fiano Sannio, priced | :28:13. | :28:21. | |
at �7.9. -- � 7.99. | :28:21. | :28:27. | |
The tartare sauce is nice as well. Are you converted from beans to | :28:27. | :28:31. | |
tartare sauce? No, but it is nice. Well that's all from us today on | :28:32. | :28:34. | |
Saturday Kitchen. Thanks to Shaun Rankin, Ken Hom, and Freddie | :28:34. | :28:37. | |
Flintoff. Cheers to Olly Smith for the wine choices and to our chef's | :28:37. | :28:40. | |
table guests, Shona and Shelley. All of today's recipes are on the | :28:40. | :28:42. | |
website. Go to: bbc.co.uk/saturdaykitchen We'll be | :28:42. | :28:45. |