Browse content similar to 02/01/2016. Check below for episodes and series from the same categories and more!
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Happy New Year. It's time to wake up your taste buds and welcome 2016 | 0:00:03 | 0:00:06 | |
with 90 minutes of mouthwatering food from some of the world's best chefs. | 0:00:06 | 0:00:10 | |
This is Saturday Kitchen. | 0:00:10 | 0:00:12 | |
And welcome to the show. | 0:00:33 | 0:00:35 | |
We've invited three fabulous and very different chefs to the studio today | 0:00:35 | 0:00:39 | |
to help us bring in the New Year. | 0:00:39 | 0:00:41 | |
First, an Italian man whose culinary style is unique, | 0:00:41 | 0:00:45 | |
to say the least, but his passion for food | 0:00:45 | 0:00:47 | |
burns more brightly than the Mediterranean sun. | 0:00:47 | 0:00:50 | |
Oh, my God...! He wrote that bit. | 0:00:50 | 0:00:53 | |
Whoa... What?! | 0:00:53 | 0:00:55 | |
It's me! | 0:00:55 | 0:00:56 | |
I'm building you up, then I crash you back down again. | 0:00:56 | 0:00:58 | |
Next to him is a woman who, until recently, worked side-by-side | 0:00:58 | 0:01:02 | |
with a certain Michel Roux Jr at the two-Michelin-starred Le Gavroche. | 0:01:02 | 0:01:05 | |
Now she's more likely to be seen on TV alongside Marcus Wareing | 0:01:05 | 0:01:09 | |
as host of BBC's MasterChef: The Professionals. | 0:01:09 | 0:01:12 | |
It's Monica Galetti. | 0:01:12 | 0:01:14 | |
And finally, another chef with award-winning credentials. | 0:01:14 | 0:01:17 | |
He's in charge of the kitchens at Vineyard in Stockcross - | 0:01:17 | 0:01:20 | |
it's the fabulous Daniel Galmiche. | 0:01:20 | 0:01:22 | |
Happy New Year to you all. | 0:01:22 | 0:01:23 | |
DANIEL AND MONICA: Happy New Year! | 0:01:23 | 0:01:25 | |
Buon anno. Buon anno. | 0:01:25 | 0:01:26 | |
What was that, banana? Buon anno! | 0:01:26 | 0:01:29 | |
Buon anno! Buon anno! Bonne annee, bonne sante... | 0:01:29 | 0:01:32 | |
Anyway, what are you cooking, then? | 0:01:32 | 0:01:34 | |
Apart from banana, what are you making? | 0:01:34 | 0:01:36 | |
I am going to cook this fantastic salmone all'acqua pazza - | 0:01:36 | 0:01:39 | |
salmon in crazy water. | 0:01:39 | 0:01:42 | |
Salmon in crazy water? Really, it is crazy water, | 0:01:42 | 0:01:44 | |
because the way I am cooking is in olive oil, lemons, water... | 0:01:44 | 0:01:47 | |
In all together, there's cockles and mussels mix all together, | 0:01:47 | 0:01:50 | |
mix this lovely sauce which I'll put on top of the plate | 0:01:50 | 0:01:54 | |
you will say, "Wow! Who's done this?" | 0:01:54 | 0:01:56 | |
Then I say, "It's me." And you're going to say, | 0:01:56 | 0:01:59 | |
"My God, I never taste anything better in the world!" | 0:01:59 | 0:02:02 | |
And I say, "It's me, again." | 0:02:02 | 0:02:04 | |
Monica, follow that. In that sort of style, please. | 0:02:04 | 0:02:06 | |
Oh, wow. It IS New Year. | 0:02:06 | 0:02:09 | |
I'm doing something very simple. | 0:02:09 | 0:02:11 | |
A raw butternut squash salad, | 0:02:11 | 0:02:13 | |
which I'm serving with a brined-and-then-grilled quail. | 0:02:13 | 0:02:17 | |
And, basically, what's the marinade on the quail? | 0:02:17 | 0:02:19 | |
Is it just basically just grilled? | 0:02:19 | 0:02:21 | |
The marinade on the quail is a brine, | 0:02:21 | 0:02:23 | |
so you need to bring up to the boil some spices left over from Christmas, | 0:02:23 | 0:02:26 | |
so orange peels and cinnamon, some star anise and cloves... | 0:02:26 | 0:02:29 | |
Sugar in there and some vinegar. | 0:02:29 | 0:02:31 | |
Cool the mix, soak the quail in it | 0:02:31 | 0:02:32 | |
and then dry it off and grill it off. | 0:02:32 | 0:02:35 | |
So, I am doing a twist, a bit, on a poached chicken or poule au pot. | 0:02:35 | 0:02:40 | |
I'm going to roast the chicken first and after that cook it very slowly | 0:02:40 | 0:02:43 | |
with a lot of vegetables, lemon grass, a little bit of lime, | 0:02:43 | 0:02:46 | |
a little bit of coriander... | 0:02:46 | 0:02:48 | |
I want the bouillon to be really a lot of flavour. | 0:02:48 | 0:02:51 | |
A healthy dish, just perfect. | 0:02:51 | 0:02:53 | |
Very winter warmer, though. Yeah. Winter warmer. Nice one. | 0:02:53 | 0:02:55 | |
Sounds delicious. Very good. | 0:02:55 | 0:02:57 | |
So, three dishes to look forward to. | 0:02:57 | 0:02:59 | |
Also we've got an all-star line-up of films from the BBC's archive, too. | 0:02:59 | 0:03:02 | |
And to get the New Year off with a bang, they're all brand-spanking-new to Saturday Kitchen, too. | 0:03:02 | 0:03:07 | |
Rick Stein's in Venice, the Hairy Bikers are in Poland, | 0:03:07 | 0:03:09 | |
John Torode's in Argentina, and where's Brian Turner? | 0:03:09 | 0:03:12 | |
Rye in East Sussex, that's where he is. | 0:03:14 | 0:03:16 | |
Now, our special guest today has been a stand-up comedian, | 0:03:16 | 0:03:19 | |
recorded a top-10 single | 0:03:19 | 0:03:21 | |
and starred on both the West End stage and small screen. | 0:03:21 | 0:03:24 | |
He can currently be seen on BBC One, | 0:03:24 | 0:03:26 | |
prowling the streets of Albert Square. | 0:03:26 | 0:03:28 | |
Please welcome to Saturday Kitchen | 0:03:28 | 0:03:30 | |
the multi-talented Richard Blackwood. | 0:03:30 | 0:03:32 | |
APPLAUSE | 0:03:32 | 0:03:34 | |
Great to have you on the show, boss. | 0:03:34 | 0:03:36 | |
And you picked a good show to be on - THREE chefs on the show! | 0:03:36 | 0:03:38 | |
Now, what are you like in terms of the kitchen? Are you any good? | 0:03:38 | 0:03:41 | |
I don't suppose you get time, when you're in EastEnders. | 0:03:41 | 0:03:44 | |
It must take over your life. No, EastEnders does. | 0:03:44 | 0:03:46 | |
When you come home you literally eat whatever's in the fridge, | 0:03:46 | 0:03:49 | |
and that's probably nothing. | 0:03:49 | 0:03:50 | |
But I can cook, though. I can cook WHAT I can cook. | 0:03:50 | 0:03:53 | |
So, what is the Richard Blackwood...? | 0:03:53 | 0:03:55 | |
What is the dish? | 0:03:55 | 0:03:56 | |
Fish. Right, OK. I like fish. | 0:03:56 | 0:03:59 | |
I'll have fish and rice... | 0:03:59 | 0:04:00 | |
I'm of Jamaican background so everything's got rice in it. | 0:04:00 | 0:04:03 | |
So it'll either be chicken and rice or fish and rice. | 0:04:03 | 0:04:06 | |
But my chicken, by the way... | 0:04:06 | 0:04:08 | |
My chicken... Very serious. Is it? | 0:04:08 | 0:04:09 | |
Well, we shan't even compete with that. Yeah, yeah. Haven't got time. | 0:04:09 | 0:04:12 | |
But at the end of today's programme | 0:04:12 | 0:04:14 | |
I'll either cook Food Heaven or Food Hell for Richard. | 0:04:14 | 0:04:16 | |
So it's got to be something based on your favourite ingredient, | 0:04:16 | 0:04:19 | |
which is your Food Heaven, or your nightmare ingredient Food Hell. Yeah. | 0:04:19 | 0:04:23 | |
So what about the dreaded Food Hell, then? Erm... | 0:04:23 | 0:04:25 | |
Well, if I have to eat anything with cream in it, | 0:04:25 | 0:04:28 | |
then that might be a problem. So, cream... | 0:04:28 | 0:04:30 | |
And there's got to be a flipside to this - Food Heaven? | 0:04:30 | 0:04:33 | |
Fish. Fish. Fish. Chicken. | 0:04:33 | 0:04:35 | |
Any particular type of fish? | 0:04:35 | 0:04:36 | |
Haddock's nice. | 0:04:36 | 0:04:38 | |
OK. I'm down with the haddock. | 0:04:38 | 0:04:40 | |
You know, protein purposes. | 0:04:40 | 0:04:42 | |
My training - that's the reason why I'm really into fish. | 0:04:42 | 0:04:45 | |
I like seafood like lobster and stuff. Training...? | 0:04:45 | 0:04:47 | |
Well, a couple of press-ups. Only a couple. | 0:04:47 | 0:04:50 | |
A couple of press-ups before I got here was all. Beyond me, anyway. | 0:04:50 | 0:04:53 | |
There you go - haddock or a creamy dessert for Richard. | 0:04:53 | 0:04:55 | |
For Food Heaven I've a twist on a great British classic - | 0:04:55 | 0:04:58 | |
a smoked haddock Scotch egg. | 0:04:58 | 0:05:00 | |
The fish is mixed together with mashed potato, | 0:05:00 | 0:05:02 | |
some spring onion, lemon parsley... | 0:05:02 | 0:05:04 | |
and it's rolled around a soft-boiled egg, covered in breadcrumbs | 0:05:04 | 0:05:07 | |
then deep-fried very quickly and served warm with a curry mayonnaise | 0:05:07 | 0:05:10 | |
and a little watercress salad. | 0:05:10 | 0:05:12 | |
That actually, you know what, sounds really serious. | 0:05:12 | 0:05:15 | |
So it's pretty serious that one. Or Rich will face Food Hell, of course - | 0:05:15 | 0:05:18 | |
cream - and another classic dish, panna cotta. | 0:05:18 | 0:05:20 | |
The cream is boiled then mixed together | 0:05:20 | 0:05:22 | |
with a mix of buttermilk and vanilla | 0:05:22 | 0:05:24 | |
and then it's set with gelatine | 0:05:24 | 0:05:26 | |
and served with an orange and Sauternes jelly, | 0:05:26 | 0:05:28 | |
some mini doughnuts and a mascarpone cream | 0:05:28 | 0:05:31 | |
finished off with a few sprigs of mint to go with it. | 0:05:31 | 0:05:33 | |
Does my face tell you anything? Yeah. Not impressed with that one! | 0:05:33 | 0:05:36 | |
You'll have to wait until the end of the show to find out which one | 0:05:36 | 0:05:39 | |
Richard will be getting. | 0:05:39 | 0:05:40 | |
So, you feeling hungry? I'm hungry. I'm ready. | 0:05:40 | 0:05:43 | |
Good! Our first chef is about to start. | 0:05:43 | 0:05:45 | |
And who better to start than the Italian Stallion - | 0:05:45 | 0:05:47 | |
I call him My Little Pony, to be honest... | 0:05:47 | 0:05:49 | |
LAUGHTER | 0:05:49 | 0:05:50 | |
Gennaro Contaldo! Good to have you on the show. | 0:05:50 | 0:05:53 | |
What are we going to be doing, then? Not a lot of pans on the stove? | 0:05:53 | 0:05:56 | |
Well, it is. But it's so good, so simple. Anyone can make it. | 0:05:56 | 0:05:59 | |
But also so tasty. | 0:05:59 | 0:06:01 | |
This is very simple. First you need a nice fish. | 0:06:01 | 0:06:04 | |
Lovely. Special. | 0:06:04 | 0:06:06 | |
This is really, really good fish - fillet of salmon. | 0:06:06 | 0:06:08 | |
Which you season it. | 0:06:08 | 0:06:10 | |
That's all. I start to do this. | 0:06:10 | 0:06:11 | |
What do you want me to do? The dressing for the salad? | 0:06:11 | 0:06:14 | |
I just want you to do the dressing. | 0:06:14 | 0:06:16 | |
Let me show you what to do because you don't know. | 0:06:16 | 0:06:18 | |
That is the Trevi salad. | 0:06:18 | 0:06:20 | |
Just cut the tops of the Treviso. | 0:06:20 | 0:06:21 | |
Every few leaves of those but don't give me this one, probably. | 0:06:21 | 0:06:24 | |
I know what I'm doing, yeah, yeah. | 0:06:24 | 0:06:26 | |
OK. Mix all those together, squeeze a little bit of lemon, | 0:06:26 | 0:06:29 | |
dress with a little bit of olive oil, move it very, very slowly - | 0:06:29 | 0:06:32 | |
don't get too excited and I do the rest. | 0:06:32 | 0:06:34 | |
OK. Do you want some mustard and vinegar in it? | 0:06:34 | 0:06:38 | |
Mustard and vinegar?! OK. | 0:06:38 | 0:06:40 | |
All right, if you want. | 0:06:40 | 0:06:42 | |
So more like a French dressing, then, rather than am Italian dressing? | 0:06:42 | 0:06:45 | |
Just asking. Thanks. All right! | 0:06:45 | 0:06:47 | |
Is that right? | 0:06:47 | 0:06:48 | |
Yeah, absolutely. Good. OK. | 0:06:48 | 0:06:51 | |
So inside that just have some water. | 0:06:51 | 0:06:53 | |
Yeah. Look at that! | 0:06:53 | 0:06:55 | |
Really, the water go crazy. | 0:06:55 | 0:06:57 | |
So simple, so easy. | 0:06:57 | 0:06:59 | |
So this is where the dish comes from - "crazy water" - not the person who's cooking it? | 0:06:59 | 0:07:03 | |
Erm.... | 0:07:03 | 0:07:05 | |
Just trying to say... LAUGHTER | 0:07:05 | 0:07:07 | |
Just a little bit of... | 0:07:07 | 0:07:10 | |
Just a little olive oil. | 0:07:13 | 0:07:14 | |
All right. Did you like this lemon? | 0:07:14 | 0:07:16 | |
This time of the year, this is what the lemons look like. | 0:07:16 | 0:07:19 | |
You know, I believe you've been in my hometown, yes? | 0:07:19 | 0:07:22 | |
Yeah, Watford. I've been to Watford. | 0:07:22 | 0:07:24 | |
LAUGHTER | 0:07:24 | 0:07:26 | |
Watford? Did it change the name? | 0:07:26 | 0:07:28 | |
CHUCKLING | 0:07:28 | 0:07:30 | |
Apparently you come from Minori, is that right? | 0:07:30 | 0:07:33 | |
Ahh! You know it! | 0:07:33 | 0:07:34 | |
Here we go... | 0:07:34 | 0:07:35 | |
So it's an infusion of flavour. | 0:07:35 | 0:07:38 | |
Get the fish. They are good lemons, these, aren't they? | 0:07:38 | 0:07:40 | |
That's all. Just cover. He's ignoring me, but they are good lemons. | 0:07:40 | 0:07:43 | |
I'm looking, "What are you doing?" Because I am ready. | 0:07:43 | 0:07:46 | |
What do you mean "you're ready"? Well, I'm nearly there - look! | 0:07:46 | 0:07:49 | |
OK. That just goes along... | 0:07:49 | 0:07:51 | |
Shake him a little bit. | 0:07:51 | 0:07:53 | |
First of all... So why is this dish called "crazy"? What is...? | 0:07:53 | 0:07:56 | |
Crazy because of water/olive oil inside there. | 0:07:56 | 0:08:00 | |
The lemons inside there. Oh, this is the crazy bit? This? | 0:08:00 | 0:08:03 | |
Careful! Because it goes crazy! | 0:08:03 | 0:08:06 | |
LAUGHTER | 0:08:06 | 0:08:06 | |
Then you start to shout an' a-scream. | 0:08:08 | 0:08:10 | |
Again, put a little bit of water... But be careful when you do it. | 0:08:10 | 0:08:13 | |
This is a dish that people are supposed to make it home? | 0:08:13 | 0:08:16 | |
Yeah. It's all right. It's so easy. | 0:08:16 | 0:08:18 | |
So make... | 0:08:18 | 0:08:20 | |
Let me just clean my hands a minute, because you always tell me off. | 0:08:20 | 0:08:24 | |
RICHARD: No, it's going to go crazy! Put the lid on! Don't touch it! | 0:08:24 | 0:08:27 | |
Because, look, it gone very, very crazy this one. | 0:08:27 | 0:08:30 | |
So, how do you like your fish - pink? | 0:08:30 | 0:08:32 | |
I like it cooked, please. All right. How do you like... | 0:08:32 | 0:08:35 | |
I know, but explain to me what this is. | 0:08:35 | 0:08:38 | |
Well, this is... | 0:08:38 | 0:08:40 | |
This is radicchio Trevisano. | 0:08:40 | 0:08:42 | |
Treviso is the town near Venice | 0:08:42 | 0:08:45 | |
and this is...actually, | 0:08:45 | 0:08:47 | |
the very bitter, very, very sweet in the same time. | 0:08:47 | 0:08:50 | |
With this one you can make so many different dish. | 0:08:50 | 0:08:53 | |
This is tardivo or globe, er, chicory | 0:08:53 | 0:08:57 | |
which is red - very, very good. | 0:08:57 | 0:08:59 | |
When you can't get that one, anything else you want to know? | 0:08:59 | 0:09:02 | |
No. Well, I can tell it where it's at. | 0:09:02 | 0:09:04 | |
CHUCKLING And he goes... Look at that! Look at this fish! | 0:09:04 | 0:09:09 | |
The fish is nearly ready. | 0:09:09 | 0:09:10 | |
Just keep him moving around. | 0:09:10 | 0:09:12 | |
So you're still in the restaurant seven days a week, aren't you? | 0:09:12 | 0:09:15 | |
HE LAUGHS | 0:09:15 | 0:09:16 | |
I love it. I can't live without. | 0:09:16 | 0:09:19 | |
Yeah. It's good. | 0:09:19 | 0:09:21 | |
I get up in the morning and the first thing I do - | 0:09:21 | 0:09:23 | |
straight in the restaurant Jamie's Italian - | 0:09:23 | 0:09:25 | |
I have to say it because I love it where I'm going - | 0:09:25 | 0:09:28 | |
and then I do the lunch, | 0:09:28 | 0:09:30 | |
perhaps sometimes the evening. | 0:09:30 | 0:09:31 | |
Perhaps Jamie comes along, he usually comes along, quite often. | 0:09:31 | 0:09:35 | |
And we cook together, we make sure everything is all right. | 0:09:35 | 0:09:38 | |
But you've got new ones in India, as well, haven't you? | 0:09:38 | 0:09:40 | |
How did you know that? I just... | 0:09:40 | 0:09:43 | |
I do my research on this show. Oh, my gosh. Yeah. | 0:09:43 | 0:09:46 | |
Inside here, look, I put some cockles. | 0:09:46 | 0:09:48 | |
Look at this beauty. | 0:09:48 | 0:09:49 | |
Some cockles and mussels. | 0:09:49 | 0:09:52 | |
They open straightaway because the fish is nearly ready. | 0:09:52 | 0:09:55 | |
Just need to taste it. | 0:09:55 | 0:09:56 | |
Do you want me to chop some parsley, cos... | 0:09:56 | 0:09:59 | |
No, not really. Don't chop parsley. | 0:09:59 | 0:10:01 | |
What I want you to do - I have to show you everything - | 0:10:01 | 0:10:04 | |
I believe you go somewhere for... with the car? | 0:10:04 | 0:10:08 | |
You're racing somewhere? Can you tell me where? | 0:10:08 | 0:10:10 | |
Italy. Where? | 0:10:10 | 0:10:12 | |
Er...all through Italy. | 0:10:12 | 0:10:14 | |
Where all through? What's it called? | 0:10:14 | 0:10:16 | |
I want to know. The Mille Miglia. Mille Miglia. | 0:10:16 | 0:10:19 | |
I always follow you whenever you are going round. | 0:10:19 | 0:10:21 | |
Last time I remember I saw the show on Christmas, I phone you, | 0:10:21 | 0:10:25 | |
I said, "James, I love the programme! I just..." You went - bang! | 0:10:25 | 0:10:27 | |
No, I didn't. It wasn't... You... | 0:10:27 | 0:10:29 | |
He's been, basically, leaving all these messages on my phone | 0:10:29 | 0:10:32 | |
for the last three years. He hasn't actually got my number. | 0:10:32 | 0:10:35 | |
He's been phoning somebody else. LAUGHTER | 0:10:35 | 0:10:37 | |
Somebody's got this random lunatic Italian | 0:10:37 | 0:10:40 | |
calling them up at two o'clock in the morning. | 0:10:40 | 0:10:42 | |
You're right - two o'clock in the morning. | 0:10:42 | 0:10:45 | |
This is done. Let's get a plate. | 0:10:45 | 0:10:47 | |
This is done. It's done, as well? You are quick. | 0:10:47 | 0:10:49 | |
Yeah. Don't forget to cut the bread. | 0:10:49 | 0:10:51 | |
What do you want me to do with this bread? | 0:10:51 | 0:10:53 | |
I just want you to just cut a couple of slices. | 0:10:53 | 0:10:57 | |
Slices? | 0:10:57 | 0:10:58 | |
Yeah, slices. | 0:10:58 | 0:11:00 | |
OK. | 0:11:00 | 0:11:01 | |
That's good. | 0:11:01 | 0:11:03 | |
Let's put one on the side. | 0:11:03 | 0:11:04 | |
Two on the side. | 0:11:06 | 0:11:07 | |
Cockles. I love a cockle. This is empty one. | 0:11:09 | 0:11:11 | |
Do you want some chilli in the sauce? | 0:11:11 | 0:11:13 | |
No, I just want a couple of slices... | 0:11:13 | 0:11:15 | |
Yeah? Because it's in your recipe. | 0:11:15 | 0:11:17 | |
It's inside my recipe. Yeah. | 0:11:17 | 0:11:19 | |
Oh, you must have changed it. | 0:11:19 | 0:11:20 | |
So simple, everybody can make it | 0:11:22 | 0:11:25 | |
but wait until you taste it. | 0:11:25 | 0:11:26 | |
Mussels right in season. | 0:11:26 | 0:11:29 | |
Cockles right in season. | 0:11:29 | 0:11:31 | |
Salmons right in season. | 0:11:31 | 0:11:32 | |
Lemons right in season. | 0:11:32 | 0:11:34 | |
Everything is in season. | 0:11:34 | 0:11:36 | |
Look, the craziness. | 0:11:36 | 0:11:38 | |
I put all the cockles and everything else. | 0:11:38 | 0:11:40 | |
Salad looks nice, doesn't it? I know. | 0:11:42 | 0:11:44 | |
It's cos you made it. I know. | 0:11:44 | 0:11:46 | |
Well, I show you how to do it anyway, so, of course. | 0:11:46 | 0:11:49 | |
Now, the fish is ready because you don't want it overcooked. | 0:11:49 | 0:11:52 | |
Just want a little bit pink on the middle... | 0:11:52 | 0:11:55 | |
OK? | 0:11:55 | 0:11:56 | |
Just to get this sauce... | 0:11:56 | 0:11:57 | |
Parsley? You want parsley in? | 0:11:57 | 0:11:59 | |
No, I don't want the parsley in. | 0:11:59 | 0:12:00 | |
Chilli in? I don't want chilli! | 0:12:00 | 0:12:02 | |
Just keep them on the side. That's it. | 0:12:02 | 0:12:05 | |
SIZZLING Look at this crazy water! | 0:12:05 | 0:12:07 | |
Just put a little tiny bit on top. | 0:12:10 | 0:12:12 | |
Just a little tiny bit on top. | 0:12:12 | 0:12:14 | |
OK. More than that? | 0:12:14 | 0:12:15 | |
Yeah... Of course I want a little bit more than that! | 0:12:15 | 0:12:19 | |
All right. | 0:12:20 | 0:12:21 | |
There you go. Look... And parsley? | 0:12:21 | 0:12:23 | |
No! I don't want the parsley! | 0:12:23 | 0:12:25 | |
OK. Parsley... | 0:12:25 | 0:12:27 | |
Just one parsley. | 0:12:27 | 0:12:28 | |
This is what you do. | 0:12:28 | 0:12:31 | |
Soon as you start it to bubbling and get crazy and foaming, | 0:12:31 | 0:12:34 | |
this is where's the best. | 0:12:34 | 0:12:36 | |
Do you want some pepper in it? I don't want no pepper in it! | 0:12:36 | 0:12:39 | |
OK. Do you know what? Let's put some bit of pepper in it. | 0:12:39 | 0:12:42 | |
I've got some pepper freshly cracked. What you got there? | 0:12:42 | 0:12:45 | |
Some ground pepper. | 0:12:45 | 0:12:46 | |
Look at that, you reduce everything. The water almost evaporates. | 0:12:49 | 0:12:53 | |
"I'm gone! I'm going to be crazy!" | 0:12:53 | 0:12:55 | |
The olive oil start to thicken up. | 0:12:55 | 0:12:57 | |
The lemons thicken up. | 0:12:57 | 0:12:59 | |
Everything thickens up. So you pour him on top... | 0:12:59 | 0:13:02 | |
So you're looking surprised... | 0:13:02 | 0:13:03 | |
You won't see him after a few drinks. | 0:13:03 | 0:13:05 | |
CHUCKLING | 0:13:05 | 0:13:07 | |
Then, just put a little bit of parsley on top. | 0:13:07 | 0:13:11 | |
Where is that...? Here it goes. | 0:13:11 | 0:13:12 | |
That's how simple it is. Is that it? | 0:13:12 | 0:13:15 | |
And this is Salmons in Crazy Water. | 0:13:15 | 0:13:18 | |
That's what it is. | 0:13:18 | 0:13:20 | |
That's what it is. Right. | 0:13:24 | 0:13:26 | |
You wait until you taste it! | 0:13:26 | 0:13:28 | |
You've got your first dish. Wow! This looks amazing. | 0:13:30 | 0:13:33 | |
But the salad... The leaves are quite bitter, aren't they? They are. | 0:13:33 | 0:13:37 | |
They're quite strong. | 0:13:37 | 0:13:38 | |
It is, indeed. I can dig in? Yeah. Yeah, can dig in! Yeah, go on. | 0:13:38 | 0:13:42 | |
Dive in. | 0:13:42 | 0:13:44 | |
He's going to go crazy now. | 0:13:44 | 0:13:47 | |
That is... | 0:13:47 | 0:13:48 | |
Wait a minute. Yes... | 0:13:48 | 0:13:49 | |
Wait a minute. | 0:13:51 | 0:13:53 | |
Ladies and gentlemen, hold on a minute... | 0:13:53 | 0:13:55 | |
No, hold on... | 0:13:55 | 0:13:57 | |
I'm going to take one of these out there... | 0:13:57 | 0:13:59 | |
Wow. Ha-ha! I love it! | 0:14:01 | 0:14:03 | |
Right, no, this is actually... | 0:14:05 | 0:14:07 | |
Do you want to try some? No, no, you're good. | 0:14:07 | 0:14:09 | |
Of course, we will! LAUGHTER | 0:14:09 | 0:14:12 | |
This is actually... | 0:14:12 | 0:14:13 | |
Grazie! See? You see...? | 0:14:15 | 0:14:17 | |
I just got one thing to tell you - he's an actor. | 0:14:17 | 0:14:19 | |
No, no, I'm not an actor now. | 0:14:19 | 0:14:21 | |
We need some wine to go with this. | 0:14:21 | 0:14:22 | |
We sent our wine expert Olly Smith down to the south coast | 0:14:22 | 0:14:25 | |
to take in the sea air and freshen up his palate. | 0:14:25 | 0:14:27 | |
So I wonder what he's chosen to go with Gennaro's stunning salmon. | 0:14:27 | 0:14:30 | |
He's really an actor. Really? | 0:14:30 | 0:14:32 | |
I've come to the Sussex coast in and around wonderful Worthing | 0:14:36 | 0:14:40 | |
to blow away the Christmas cobwebs | 0:14:40 | 0:14:41 | |
and celebrate the brand-new year. | 0:14:41 | 0:14:44 | |
Come on, Barney! | 0:14:44 | 0:14:45 | |
Gennaro's salmon and shellfish sensation is a bit like | 0:15:06 | 0:15:10 | |
diving off the clear blue waters of the Amalfi Coast | 0:15:10 | 0:15:12 | |
into the ocean bounty. | 0:15:12 | 0:15:14 | |
Now with shellfish in general Italian whites are a top bet, | 0:15:14 | 0:15:17 | |
such as this Grillo. | 0:15:17 | 0:15:19 | |
It is going to be a massive hit this year. | 0:15:19 | 0:15:22 | |
However, the salmon at the heart of the dish | 0:15:22 | 0:15:25 | |
calls for a touch more richness | 0:15:25 | 0:15:26 | |
so I'm selecting a white that's packed with southern Italian sunshine... | 0:15:26 | 0:15:30 | |
Meet Greco! | 0:15:30 | 0:15:32 | |
It's a liquid legend. | 0:15:32 | 0:15:34 | |
Greco is thought to have sailed across the seas | 0:15:35 | 0:15:38 | |
from Greece to Italy, hence the name. | 0:15:38 | 0:15:40 | |
It's now widespread across southern Italy | 0:15:40 | 0:15:43 | |
and with shellfish, it puts the wind in the sails of any of those dishes | 0:15:43 | 0:15:47 | |
thanks to its easy, breezy freshness. | 0:15:47 | 0:15:49 | |
All aboard! | 0:15:49 | 0:15:50 | |
Oh, that's dropped my anchor. | 0:15:53 | 0:15:54 | |
There's a bit of spice and pizzazz in this dish | 0:15:54 | 0:15:56 | |
thanks to the chopped chillies, | 0:15:56 | 0:15:58 | |
and you need a wine like this Greco | 0:15:58 | 0:15:59 | |
with decent fruit to ride those spicy waves. | 0:15:59 | 0:16:02 | |
Think about the shellfish itself, | 0:16:02 | 0:16:04 | |
you've got cockles and mussels - they're slightly salty, | 0:16:04 | 0:16:06 | |
and for that you need a wine like this | 0:16:06 | 0:16:08 | |
with plenty of zing to balance the boat. | 0:16:08 | 0:16:11 | |
And finally, you've got the salmon itself at the heart of the dish. | 0:16:11 | 0:16:14 | |
For that you need a wine like this Greco | 0:16:14 | 0:16:17 | |
that's got real depth and ballast in every sip. | 0:16:17 | 0:16:20 | |
Gennaro, you're the emperor of the ocean | 0:16:20 | 0:16:23 | |
and your dish is sensational. | 0:16:23 | 0:16:24 | |
Cheers! | 0:16:24 | 0:16:26 | |
Cheers, indeed! What a lovely man! Bless him! | 0:16:27 | 0:16:29 | |
Are you happy with that? I'm... Let me taste it. | 0:16:29 | 0:16:32 | |
SNIGGERING | 0:16:32 | 0:16:34 | |
That's actually the second glass he's had. | 0:16:35 | 0:16:37 | |
Olly! You are... | 0:16:37 | 0:16:39 | |
the best! | 0:16:39 | 0:16:41 | |
Happy with that? I am very happy. | 0:16:41 | 0:16:43 | |
Goes well because... I don't even drink and this is nice! | 0:16:43 | 0:16:46 | |
It's brilliant. Works fantastically well with that. | 0:16:46 | 0:16:49 | |
It really does! Same for Gennaro, doesn't drink either. | 0:16:49 | 0:16:51 | |
Oh, you don't...? He doesn't drink? | 0:16:51 | 0:16:53 | |
It just doesn't touch the sides. | 0:16:53 | 0:16:54 | |
But anyway, coming up, Monica has a super salad to share with us. | 0:16:54 | 0:16:57 | |
What are you going to be making? | 0:16:57 | 0:16:58 | |
I am making us a butternut squash salad. | 0:16:58 | 0:17:00 | |
I've got some chestnuts in there, as well. | 0:17:00 | 0:17:02 | |
Flavours are leftover from Christmas. | 0:17:02 | 0:17:05 | |
The quail has been brined, | 0:17:05 | 0:17:06 | |
I've got cinnamon and cloves, orange peel, and then grilled off. | 0:17:06 | 0:17:10 | |
How does that sound? Mmm...! | 0:17:10 | 0:17:11 | |
Hey, listen, I'm ready! Not bad! Right. | 0:17:11 | 0:17:14 | |
Now let's get our first tasty telegram of the New Year... | 0:17:14 | 0:17:16 | |
from Mr Rick Stein. | 0:17:16 | 0:17:18 | |
Today he's in Venice and he's about to begin a gourmet odyssey, | 0:17:18 | 0:17:21 | |
but to Istanbul. | 0:17:21 | 0:17:23 | |
But he's not going anywhere just yet. | 0:17:23 | 0:17:25 | |
He's got time for some lunch. | 0:17:25 | 0:17:26 | |
I wouldn't dare to start pontificating on Venice, | 0:17:37 | 0:17:39 | |
the most written about the city in the world - | 0:17:39 | 0:17:42 | |
immortalised over and over again | 0:17:42 | 0:17:44 | |
by the likes of Shelley and Byron, | 0:17:44 | 0:17:46 | |
Lawrence, Ruskin, Hemingway and Henry James. | 0:17:46 | 0:17:50 | |
And probably Alan Whicker who went everywhere. | 0:17:50 | 0:17:53 | |
I remember the first time I came to Venice, | 0:18:05 | 0:18:07 | |
I was on a water taxi going through these little canals | 0:18:07 | 0:18:10 | |
and I remember the cooking smells from people's kitchens | 0:18:10 | 0:18:13 | |
every few yards would change. | 0:18:13 | 0:18:17 | |
One minute I'd be smelling seafood dishes | 0:18:17 | 0:18:19 | |
and then a waft of cooked pasta | 0:18:19 | 0:18:22 | |
and then mussels, and then again roast chicken... | 0:18:22 | 0:18:26 | |
And because there are no cars here | 0:18:26 | 0:18:28 | |
the sense of smell is so acute, | 0:18:28 | 0:18:30 | |
so pronounced - | 0:18:30 | 0:18:32 | |
for a cook it's fabulous! | 0:18:32 | 0:18:34 | |
Unfortunately, these days home-cooking is a bit of a rarity, | 0:18:37 | 0:18:40 | |
because Venetians are being offered | 0:18:40 | 0:18:43 | |
ridiculous sums of money for their properties, | 0:18:43 | 0:18:46 | |
no doubt for hotels for the never-ending tide of tourism, | 0:18:46 | 0:18:50 | |
which was only a tiny trickle | 0:18:50 | 0:18:53 | |
in the days of Byron and his cronies. | 0:18:53 | 0:18:55 | |
And I just love the opening few lines to Byron's Ode to Venice | 0:19:00 | 0:19:06 | |
which runs... | 0:19:06 | 0:19:07 | |
"O Venice! Venice! when thy marble walls | 0:19:07 | 0:19:10 | |
"Are level with the waters, there shall be | 0:19:10 | 0:19:12 | |
"A cry of nations o'er thy sunken halls, | 0:19:12 | 0:19:16 | |
"A loud lament along the sweeping sea!" | 0:19:16 | 0:19:20 | |
This idea that Venice was, as it must, sink into the waters some day, | 0:19:20 | 0:19:24 | |
how much we'll all miss it, | 0:19:24 | 0:19:27 | |
how much part of our imagination Venice is. | 0:19:27 | 0:19:31 | |
And that's why the tourists are here. | 0:19:31 | 0:19:34 | |
Why shouldn't we applaud their enthusiasm and love | 0:19:34 | 0:19:37 | |
for this fantastic city? | 0:19:37 | 0:19:39 | |
I have it on great authority that your average tourist will | 0:19:45 | 0:19:48 | |
spend nine euros for a cup of coffee in St Mark's Square | 0:19:48 | 0:19:52 | |
followed by a slice of pizza | 0:19:52 | 0:19:54 | |
and maybe a glass of prosecco and/or an ice cream. | 0:19:54 | 0:19:58 | |
I mean, it has to be done. | 0:19:58 | 0:20:00 | |
A bit depressing | 0:20:00 | 0:20:02 | |
if you're a restaurateur like Francesco Agopyan | 0:20:02 | 0:20:05 | |
who gets very cross indeed. | 0:20:05 | 0:20:07 | |
FOGHORN BLOWS | 0:20:07 | 0:20:09 | |
And this is what we say at Carampane - | 0:20:11 | 0:20:13 | |
"No pizza, no lasagne, | 0:20:13 | 0:20:15 | |
"and no touristic menu." | 0:20:15 | 0:20:16 | |
Because we want to serve our food not touristic food. | 0:20:16 | 0:20:21 | |
We say that we don't know how to do the pizza | 0:20:21 | 0:20:24 | |
because we are too stupid to learn how to do it. | 0:20:24 | 0:20:28 | |
Thank you. | 0:20:29 | 0:20:30 | |
THEY CHAT | 0:20:30 | 0:20:32 | |
This has just come from the market. | 0:20:36 | 0:20:38 | |
I just love this - such a small restaurant | 0:20:38 | 0:20:41 | |
they've got to use a table to do the prep. | 0:20:41 | 0:20:43 | |
But it seems very sort of convivial. | 0:20:43 | 0:20:46 | |
I'm rather enjoying it myself, I must say. | 0:20:46 | 0:20:48 | |
This at Francesco's restaurant is famous, | 0:20:52 | 0:20:55 | |
and a really delicious starter. | 0:20:55 | 0:20:57 | |
It's prawns they called scia dusted in flour, fried very quickly | 0:20:58 | 0:21:02 | |
and served in lovely paper cones - | 0:21:02 | 0:21:04 | |
something they've done for years. | 0:21:04 | 0:21:06 | |
Now this is a dish they've been serving here | 0:21:12 | 0:21:14 | |
at the restaurant Carampane for a very long time. | 0:21:14 | 0:21:18 | |
It's like a seafood ragout with spaghetti. | 0:21:18 | 0:21:21 | |
It starts with a base of onions and vegetables and some garlic, | 0:21:24 | 0:21:28 | |
all finely diced and fried until soft, | 0:21:28 | 0:21:31 | |
which doesn't take too long. | 0:21:31 | 0:21:33 | |
Then it's squid, along with prawns, | 0:21:36 | 0:21:38 | |
and then some tiny scallops - queenies we call them in Cornwall. | 0:21:38 | 0:21:42 | |
Now a generous glass of white wine... | 0:21:45 | 0:21:47 | |
..along with some brandy. | 0:21:49 | 0:21:51 | |
Let it reduce a tad and then put in some clams, | 0:21:52 | 0:21:55 | |
straight from the Rialto market, | 0:21:55 | 0:21:58 | |
and mussels. | 0:21:58 | 0:22:00 | |
Sea snails - they're called murex, they're like whelks with spikes on. | 0:22:02 | 0:22:07 | |
Next, very important, | 0:22:07 | 0:22:10 | |
shellfish stock, | 0:22:10 | 0:22:11 | |
and a touch of the Byzantine Empire here, with the infusion of spices. | 0:22:11 | 0:22:17 | |
I can see cinnamon, nutmeg, | 0:22:17 | 0:22:20 | |
cardamoms, coriander, cumin, | 0:22:20 | 0:22:22 | |
and cloves. | 0:22:22 | 0:22:24 | |
That's put in as a bouquet garni and then curry powder. | 0:22:24 | 0:22:27 | |
That came, no doubt, from trading with the Byzantine Empire. | 0:22:27 | 0:22:31 | |
This cooks now for about 20 minutes | 0:22:34 | 0:22:36 | |
until it's almost ready | 0:22:36 | 0:22:39 | |
and then in goes passata, olive oil, parsley | 0:22:39 | 0:22:43 | |
and now served with spaghetti. | 0:22:43 | 0:22:46 | |
Now, this is important, | 0:22:48 | 0:22:50 | |
the spaghetti goes into the seafood sauce | 0:22:50 | 0:22:53 | |
for just a minute to finish, | 0:22:53 | 0:22:55 | |
not like so many who drain and serve the spaghetti separately | 0:22:55 | 0:22:59 | |
and plonk the sauce on top. | 0:22:59 | 0:23:01 | |
Do you do that?! | 0:23:01 | 0:23:03 | |
Cos I do. | 0:23:03 | 0:23:04 | |
Oh, fantas...! Casso pipa with a seafood sauce. Spicy. | 0:23:05 | 0:23:09 | |
I think it is a meeting between | 0:23:09 | 0:23:13 | |
East and West. | 0:23:13 | 0:23:14 | |
This is so good! | 0:23:14 | 0:23:17 | |
It certainly looked good, Rick. | 0:23:22 | 0:23:24 | |
Now, Venice is famous for many great dishes. | 0:23:24 | 0:23:26 | |
I passed through the region last year and had an incredible | 0:23:26 | 0:23:29 | |
wild mushroom ravioli in a tiny little local restaurant. | 0:23:29 | 0:23:32 | |
It's a dish that I've made several times since then, | 0:23:32 | 0:23:34 | |
but I've made it with the addition of this sort of stuff, | 0:23:34 | 0:23:37 | |
little bit of partridge in it as well. Partridge and wild mushrooms. | 0:23:37 | 0:23:41 | |
Now, Gennaro, who you've just seen cooking... Absolutely. | 0:23:41 | 0:23:44 | |
..is famous for foraging mushrooms. | 0:23:44 | 0:23:46 | |
So, I asked him to go out and get some mushrooms. | 0:23:46 | 0:23:48 | |
This is what he's come back with. | 0:23:48 | 0:23:50 | |
So, where did this come from? Jurassic Park. | 0:23:50 | 0:23:53 | |
Well, it comes from Norfolk. | 0:23:53 | 0:23:54 | |
So, I apologise for the people of Norfolk | 0:23:54 | 0:23:57 | |
if this is a global heritage site, and he... | 0:23:57 | 0:23:59 | |
and he's nicked the most famous mushroom in Norfolk. | 0:23:59 | 0:24:03 | |
So, where did you get this from? | 0:24:04 | 0:24:05 | |
Well, it was inside my land. | 0:24:05 | 0:24:08 | |
This is what I have to say, under the tree which was 45 metres tall. | 0:24:08 | 0:24:12 | |
And I looked at that because I look at the tree, they are beautiful. | 0:24:12 | 0:24:16 | |
So, I knew you were going to cook something and I brought you one. | 0:24:16 | 0:24:19 | |
Anyway, I'm not cooking with that. What? | 0:24:19 | 0:24:21 | |
I'm going to take that home and eBay it. | 0:24:21 | 0:24:23 | |
What I've got on here is a selection of mushrooms that I'm going to use over here. | 0:24:23 | 0:24:26 | |
So, I'm going to make a nice little ravioli. | 0:24:26 | 0:24:29 | |
I'm going to do the filling with a few little bits of mushrooms | 0:24:29 | 0:24:31 | |
and some of this wonderful little partridge, and just pan-fry the little partridge as well. | 0:24:31 | 0:24:35 | |
So, first of all, congratulations on EastEnders | 0:24:35 | 0:24:37 | |
because you're one year in and you haven't been killed off yet! | 0:24:37 | 0:24:41 | |
HE LAUGHS | 0:24:41 | 0:24:43 | |
Don't give them no ideas! Don't give them any ideas. | 0:24:43 | 0:24:46 | |
Take that out! | 0:24:46 | 0:24:48 | |
No, I'm still alive. | 0:24:48 | 0:24:50 | |
I'm actually still alive. | 0:24:50 | 0:24:52 | |
EastEnders is one of those vehicles where you don't know what's going to happen. | 0:24:52 | 0:24:56 | |
Like, even, you would think certain shows, | 0:24:56 | 0:24:58 | |
the actors would be maybe six months in advance in terms of knowing | 0:24:58 | 0:25:02 | |
what's going to happen with their character, but no - | 0:25:02 | 0:25:05 | |
it's usually a day-to-day. | 0:25:05 | 0:25:07 | |
But it's an incredible thing for actors as well, I often find, | 0:25:07 | 0:25:11 | |
because you're kind of thrown in at the deep end because | 0:25:11 | 0:25:13 | |
it's something like that that's been around for years and years and years. | 0:25:13 | 0:25:16 | |
Yeah, yeah. It's almost a family and then you're the addition to it. | 0:25:16 | 0:25:20 | |
Well, OK, so when I came in, I was a bit nervous because it's... it's that - | 0:25:20 | 0:25:25 | |
you're coming into a family that's been there, | 0:25:25 | 0:25:27 | |
a show that's been ongoing. | 0:25:27 | 0:25:28 | |
But I have to say, and I'm not just saying this cos I'm on camera | 0:25:28 | 0:25:31 | |
and they're all looking at me, right... | 0:25:31 | 0:25:33 | |
You know, no pressure! | 0:25:33 | 0:25:35 | |
No, but they're... Actually, it's a family. | 0:25:35 | 0:25:37 | |
And I think it's because they understand, we all understand | 0:25:37 | 0:25:40 | |
by default how hard it is working the schedules | 0:25:40 | 0:25:43 | |
and so on and so forth. | 0:25:43 | 0:25:45 | |
There's a solidarity there. | 0:25:45 | 0:25:46 | |
Yeah, it's really good, I'm not complaining. | 0:25:46 | 0:25:49 | |
Because it is incredibly hard. | 0:25:49 | 0:25:51 | |
It's tough, you're filming what, six, seven days a week? I mean, it's... | 0:25:51 | 0:25:54 | |
Yeah, Monday to Saturday. Sometimes Sunday. | 0:25:54 | 0:25:56 | |
Particularly your character, cos you came in there | 0:25:56 | 0:25:58 | |
and you've got a strong character in it as well. Yeah, Vincent. | 0:25:58 | 0:26:01 | |
That's why I need this food, because Vincent's a strong guy, | 0:26:01 | 0:26:03 | |
he needs to keep his protein up. | 0:26:03 | 0:26:05 | |
He's having fights with Phil and getting into situations with Ronnie. | 0:26:05 | 0:26:09 | |
So, yeah, he lives life on the edge. | 0:26:09 | 0:26:11 | |
I auditioned for EastEnders saying, "I'm not going to get it." | 0:26:11 | 0:26:15 | |
Actually, my agent called me up, said, | 0:26:15 | 0:26:17 | |
"Listen, we want you to audition for EastEnders." | 0:26:17 | 0:26:19 | |
I said, "I'll do it, but I'm not going to get the role." | 0:26:19 | 0:26:21 | |
I went in there, did the audition, | 0:26:21 | 0:26:23 | |
I did it, well, hopefully very well. | 0:26:23 | 0:26:25 | |
Right, they asked me to come back. Obviously did all right, yeah. | 0:26:25 | 0:26:28 | |
You know what I mean, I passed! | 0:26:28 | 0:26:29 | |
And then when they asked me to come back, I thought, | 0:26:29 | 0:26:31 | |
"Still not going to get it." Yeah. | 0:26:31 | 0:26:33 | |
Went back for a second audition, which I actually had to do with Tameka, that plays Kim. | 0:26:33 | 0:26:38 | |
Never thought to myself that they've actually called her in | 0:26:38 | 0:26:41 | |
to do an audition with me, maybe that's a sign? | 0:26:41 | 0:26:43 | |
I just took it as, like, I'm still not going to get it. | 0:26:43 | 0:26:46 | |
Then, this is where you really know that I was really like a pessimist, | 0:26:46 | 0:26:50 | |
they asked to take me to dinner. | 0:26:50 | 0:26:52 | |
Oh! I just thought they was taking me out for a meal to tell me | 0:26:52 | 0:26:54 | |
that I didn't get it. | 0:26:54 | 0:26:56 | |
I'm not even making it up. | 0:26:56 | 0:26:58 | |
I thought they were going to let me down gently. Depends who was paying the bill at that point! Exactly. | 0:26:58 | 0:27:02 | |
Like, "Yeah, did you enjoy the food? Well, that's the last of it." LAUGHTER | 0:27:02 | 0:27:06 | |
"But thanks a lot." | 0:27:06 | 0:27:07 | |
But, no, when they told me, I went into a car that I was renting, | 0:27:07 | 0:27:12 | |
I had no money, and literally I was... I broke down in the car. | 0:27:12 | 0:27:16 | |
I didn't think it was really happening. | 0:27:16 | 0:27:18 | |
And then I started filming, I think, maybe... I started on the Val... | 0:27:18 | 0:27:21 | |
On Valentine's! On the live show in February. | 0:27:21 | 0:27:23 | |
Straight in on the live show, wasn't it? I was the opening shot. | 0:27:23 | 0:27:27 | |
Literally, how they said it is, "Richard, you got to stand here | 0:27:27 | 0:27:30 | |
"and you've got to make sure you're on time | 0:27:30 | 0:27:32 | |
"cos there's a crane and it's going to be filming you | 0:27:32 | 0:27:34 | |
"and if you get it wrong, it messes up the entire show." | 0:27:34 | 0:27:36 | |
I said, "All right, thanks." LAUGHTER | 0:27:36 | 0:27:39 | |
"You got that? Good! All right, go, go, go." | 0:27:39 | 0:27:42 | |
And... But, yeah, I opened the show. I made history. | 0:27:42 | 0:27:45 | |
I came in on the 30th anniversary of EastEnders, opening the live show. | 0:27:45 | 0:27:49 | |
So... But you surprise me, cos TV shouldn't really make you nervous. | 0:27:49 | 0:27:53 | |
I mean, in the late '90s, you were Mr Television, weren't you, really? | 0:27:53 | 0:27:56 | |
I was, I was. | 0:27:56 | 0:27:57 | |
I had a great time, I had my own TV show, thank you for bringing it up. | 0:27:57 | 0:28:00 | |
LAUGHTER | 0:28:00 | 0:28:02 | |
No, but you did. In the late '90s, you were the face of MTV... I was. | 0:28:02 | 0:28:05 | |
You had your own show on Channel 4. I mean, you had...everything. | 0:28:05 | 0:28:08 | |
The golden touch, you had. | 0:28:08 | 0:28:09 | |
Do you know, I lost it for a while. | 0:28:09 | 0:28:11 | |
Hopefully, I've got it back. | 0:28:11 | 0:28:13 | |
But, no, I have to admit, I think the first part of my career, | 0:28:13 | 0:28:16 | |
which was the '90s, the golden years, | 0:28:16 | 0:28:18 | |
everything happened so fast. Yes. | 0:28:18 | 0:28:21 | |
I started stand-up in '92-'93. | 0:28:21 | 0:28:23 | |
As you say, by the late '90s, I was a household name. | 0:28:23 | 0:28:26 | |
I had my own show on Channel 4 | 0:28:27 | 0:28:29 | |
and it's so weird because I've got this saying that | 0:28:29 | 0:28:31 | |
when you're hot, you're hot. When you're not, you're not. Yeah. | 0:28:31 | 0:28:35 | |
And, I um... Remember that, Gennaro. | 0:28:35 | 0:28:39 | |
LAUGHTER | 0:28:39 | 0:28:40 | |
I know he's an actor, anyway. Exactly! That's very true. | 0:28:40 | 0:28:44 | |
Right, but no, so, literally... When I got my first TV break, | 0:28:44 | 0:28:48 | |
'94, then '95 with The Real McCoy and different things like that, | 0:28:48 | 0:28:52 | |
I got MTV in '97, so if you think about it realistically, | 0:28:52 | 0:28:55 | |
it's only four years into my career, and then from MTV, | 0:28:55 | 0:28:58 | |
I got a phone call... They set up a meeting for me | 0:28:58 | 0:29:00 | |
and these guys said to me, "Listen, we'd like to give you your own show | 0:29:00 | 0:29:04 | |
"and your own name on Channel 4. How do you feel about that? | 0:29:04 | 0:29:06 | |
I was like, "Yeah, I feel pretty good about that. Let's do it!" | 0:29:06 | 0:29:09 | |
They gave me my own show. That went on for three seasons. | 0:29:09 | 0:29:12 | |
So, everything... By the time it was 2000, seven years into my career, | 0:29:12 | 0:29:16 | |
I had peaked. | 0:29:16 | 0:29:17 | |
But for somebody like yourself who... | 0:29:17 | 0:29:19 | |
That's what you wanted to do, or was it what you wanted to do? | 0:29:19 | 0:29:22 | |
Because you wanted to do comedy, you wanted to do bits and pieces, | 0:29:22 | 0:29:24 | |
but your father was always the one that said, | 0:29:24 | 0:29:27 | |
"Don't do that - get a proper job," wasn't he? | 0:29:27 | 0:29:29 | |
Yeah, he's watching now going, "Oh, no!" | 0:29:29 | 0:29:32 | |
But did he say... There's a great story. | 0:29:33 | 0:29:35 | |
Whether it's true or not, I don't know. Go for it. | 0:29:35 | 0:29:37 | |
But in a comedy club once in London, | 0:29:37 | 0:29:40 | |
one of your first gigs, he basically locked himself in the toilet. | 0:29:40 | 0:29:42 | |
That's true. Because he didn't think anyone would laugh. | 0:29:42 | 0:29:45 | |
Yeah, until he heard them laughing and then he couldn't get out! | 0:29:45 | 0:29:48 | |
No, but what it was... | 0:29:48 | 0:29:49 | |
LAUGHTER | 0:29:49 | 0:29:50 | |
I'm joking. No, he did get out. But what it was, OK, my dad... | 0:29:50 | 0:29:53 | |
My dad is old school and I think everybody, | 0:29:53 | 0:29:55 | |
it doesn't matter what race you're from, old school is old school. | 0:29:55 | 0:29:58 | |
They want you to have a job which is like... | 0:29:58 | 0:30:00 | |
You get a wage each week, you pay your tax and... Mine was the same. | 0:30:00 | 0:30:03 | |
He said, "Don't do that cooking lark. You'll never make a living." | 0:30:03 | 0:30:06 | |
There you go. "You need to play cricket." Cricket and being a postman. | 0:30:06 | 0:30:09 | |
Exactly! Those were the two jobs that were sound and you pay your tax | 0:30:09 | 0:30:13 | |
and you're nice. | 0:30:13 | 0:30:14 | |
Yeah, cricket! | 0:30:14 | 0:30:15 | |
So, you said you wanted to be a chef. | 0:30:15 | 0:30:16 | |
I wanted to be a comedian. I imagine how that conversation went. | 0:30:16 | 0:30:19 | |
Not very well. There you go! | 0:30:19 | 0:30:20 | |
Worse, we came from a Jamaican household. | 0:30:20 | 0:30:22 | |
They said, "You want to tell jokes for a living in a pub?!" | 0:30:22 | 0:30:25 | |
I suppose there was... What was there? Lenny Henry, I suppose. | 0:30:25 | 0:30:28 | |
Lenny Henry was the only one. | 0:30:28 | 0:30:30 | |
He was the only... Well, I say the only one. | 0:30:30 | 0:30:32 | |
He was the only one who made it mainstream. Yeah. | 0:30:32 | 0:30:34 | |
So, you look at the ratio. | 0:30:34 | 0:30:36 | |
There's, like, how many millions of black and Asians | 0:30:36 | 0:30:39 | |
in the country and one has made it. | 0:30:39 | 0:30:41 | |
And I'm telling my dad I'm going to be number two. | 0:30:41 | 0:30:44 | |
LAUGHTER | 0:30:44 | 0:30:45 | |
Yeah, you can imagine that conversation. | 0:30:45 | 0:30:47 | |
He was, like, you're nice, but you're not that nice. Come on! | 0:30:47 | 0:30:50 | |
What can you tell us about EastEnders this... | 0:30:50 | 0:30:53 | |
sort of this year, then? This coming year. | 0:30:53 | 0:30:55 | |
Are there any stories for the new year? | 0:30:55 | 0:30:56 | |
Don't suppose you can tell us a lot, can you? | 0:30:56 | 0:30:59 | |
No, I don't know why they asked me to come here | 0:30:59 | 0:31:01 | |
because I can't tell you anything. OK! | 0:31:01 | 0:31:03 | |
No, to be honest with you, it gets really... | 0:31:03 | 0:31:05 | |
Because people were saying, | 0:31:05 | 0:31:06 | |
"Vincent, even though he's a villain, | 0:31:06 | 0:31:08 | |
"he seems like he's got a real heart and he's a really nice guy. | 0:31:08 | 0:31:11 | |
"When are we going to see this really dark villainous side?" Yeah. | 0:31:11 | 0:31:14 | |
And I can tell you, you will see it and then some, you know. | 0:31:14 | 0:31:17 | |
And the nice thing about playing Vincent is that he is | 0:31:17 | 0:31:21 | |
a villain with a heart. | 0:31:21 | 0:31:22 | |
He's also Jekyll and Hyde. | 0:31:22 | 0:31:24 | |
That exactly... And, to be fair, I give it up to Dominic | 0:31:24 | 0:31:27 | |
and everybody behind-the-scenes that develop the character. | 0:31:27 | 0:31:32 | |
They allow me to play him with layers. | 0:31:32 | 0:31:34 | |
Some villains are just one-dimensional, | 0:31:34 | 0:31:37 | |
so they are just villainous all the time. Everything is upset. | 0:31:37 | 0:31:40 | |
"Is that food? I'm not eating it!" | 0:31:40 | 0:31:42 | |
Everything is... "It's just mussels." | 0:31:42 | 0:31:45 | |
"I'm not eating mussels!" | 0:31:45 | 0:31:47 | |
But most villains that we know - right? - | 0:31:47 | 0:31:50 | |
even though we can say we don't know them, | 0:31:50 | 0:31:52 | |
they are usually very infectious and nice people until you cross them | 0:31:52 | 0:31:56 | |
and that's exactly how I wanted to play Vincent. | 0:31:56 | 0:31:58 | |
He is a nice guy until you get on that side of him | 0:31:58 | 0:32:00 | |
and then he's not so nice. | 0:32:00 | 0:32:02 | |
It's a great character to play, isn't it? | 0:32:02 | 0:32:04 | |
Thank you. Yeah, no, I enjoy it. It gets me on cooking shows like this. | 0:32:04 | 0:32:08 | |
Well, there you have your nice bit of partridge. | 0:32:08 | 0:32:10 | |
You have the sauce to go with it. Absolutely. | 0:32:10 | 0:32:12 | |
Now, that's looking serious. It's looking... | 0:32:12 | 0:32:15 | |
It's very good. | 0:32:15 | 0:32:17 | |
I showed him how to do all this. | 0:32:17 | 0:32:18 | |
LAUGHTER | 0:32:18 | 0:32:20 | |
And then you've got... I don't know if you heard that, guys, | 0:32:20 | 0:32:22 | |
but it looked like he was going to swear at him! | 0:32:22 | 0:32:24 | |
LAUGHTER Just letting you know! | 0:32:24 | 0:32:26 | |
Then you've got... He realised he was on TV! | 0:32:26 | 0:32:29 | |
..this little bit of bull's blood lettuce. It's really unusual. | 0:32:29 | 0:32:32 | |
What, what? Bull's blood. OK. Right! Hey! You sold that to me! All right. | 0:32:32 | 0:32:36 | |
LAUGHTER | 0:32:36 | 0:32:37 | |
Let's see what's going on with this bull's blood lettuce. | 0:32:37 | 0:32:40 | |
Yeah, tell us what you think. | 0:32:40 | 0:32:41 | |
This is the ravioli, you've got the partridge in there... | 0:32:41 | 0:32:44 | |
Made a little mixture inside as well. All right, then. | 0:32:44 | 0:32:47 | |
Make sure I get all the stuff, everything. | 0:32:47 | 0:32:49 | |
Try the partridge. It's amazing. OK. Here we go. Here we go. Ready, guys? | 0:32:49 | 0:32:52 | |
Mm. No, wait a minute. | 0:32:58 | 0:33:00 | |
Yours is good. Yep? | 0:33:01 | 0:33:02 | |
But he's... It all comes through... Different level. | 0:33:02 | 0:33:06 | |
Right up there. There you go! Right... | 0:33:06 | 0:33:08 | |
You see, that is a compliment for me because I teach him how to do it. | 0:33:08 | 0:33:11 | |
So, I accept... Blah-blah-blah! | 0:33:11 | 0:33:14 | |
Thank you. Thank you. | 0:33:14 | 0:33:16 | |
You could be the Italian version of Open All Hours, you could! | 0:33:16 | 0:33:19 | |
LAUGHTER | 0:33:19 | 0:33:21 | |
We'll be cooking for Richard at the end of the show. | 0:33:21 | 0:33:23 | |
You could be facing Food Heaven, that haddock | 0:33:23 | 0:33:25 | |
in a smoked haddock Scotch egg. | 0:33:25 | 0:33:26 | |
The fish is mixed together with mashed potato, parsley, | 0:33:26 | 0:33:29 | |
spring onions and some lemon zest and it's wrapped around a soft, | 0:33:29 | 0:33:32 | |
poached egg, rolled in breadcrumbs, deep-fried and served warm | 0:33:32 | 0:33:36 | |
with a home-made curry mayo and a watercress salad on the side. | 0:33:36 | 0:33:39 | |
Or Richard could be facing Food Hell - | 0:33:39 | 0:33:40 | |
cream and a true classic dessert, a panna cotta. | 0:33:40 | 0:33:42 | |
The cream is mixed with buttermilk, vanilla, | 0:33:42 | 0:33:45 | |
brought to the boil and set with some gelatine, | 0:33:45 | 0:33:47 | |
served with an orange and Sauternes jelly, some mini doughnuts, | 0:33:47 | 0:33:50 | |
a mascarpone cream and a few sprigs of mint. | 0:33:50 | 0:33:53 | |
How does that sound? Did you enjoy that? | 0:33:53 | 0:33:55 | |
What you said about the cream I'm not liking, but this! | 0:33:55 | 0:33:58 | |
This is really, really nice. There you go. | 0:33:58 | 0:34:00 | |
Right, it's time for more fantastic food | 0:34:00 | 0:34:02 | |
and this time it's those Hairy Bikers, Si and Dave. | 0:34:02 | 0:34:04 | |
The boys are setting their culinary compass to the north | 0:34:04 | 0:34:07 | |
and heading to the Baltic coast in Poland. | 0:34:07 | 0:34:10 | |
I'm going to eBay this. | 0:34:10 | 0:34:12 | |
THEY LAUGH | 0:34:12 | 0:34:13 | |
First impressions of Gdansk are not so much dreary ex-Soviet | 0:34:19 | 0:34:22 | |
as a city break hot spot. | 0:34:22 | 0:34:24 | |
But what's amazing | 0:34:24 | 0:34:26 | |
is that these apparently ancient buildings are, in fact, new. | 0:34:26 | 0:34:30 | |
Well, newish. | 0:34:30 | 0:34:31 | |
Yes, apparently the locals rebuilt them | 0:34:31 | 0:34:33 | |
after they were destroyed in World War II. | 0:34:33 | 0:34:35 | |
Which tells us that the Poles take immense pride in their heritage. | 0:34:35 | 0:34:39 | |
And that they are excellent builders. | 0:34:39 | 0:34:42 | |
Ah, Myers, we don't do stereotypes, you know! | 0:34:42 | 0:34:46 | |
First port of call in any strange city | 0:34:46 | 0:34:48 | |
to define what the people eat, the market. | 0:34:48 | 0:34:51 | |
Find our bits for a pierogi here. | 0:34:51 | 0:34:53 | |
Well, I was hoping for sausages, | 0:34:53 | 0:34:54 | |
but it turns out there's an even bigger local favourite. | 0:34:54 | 0:34:58 | |
Pierogi is a sort of Polish pasty, | 0:34:58 | 0:35:01 | |
a pop-in-your-mouth parcel of loveliness! | 0:35:01 | 0:35:04 | |
They've been eating them here since the Middle Ages | 0:35:04 | 0:35:06 | |
and the classic filling is cheese and potato. | 0:35:06 | 0:35:10 | |
Pierogi. They're gorgeous! They are, aren't they? | 0:35:10 | 0:35:13 | |
But I tell you what, shall we just go dead traditional? | 0:35:13 | 0:35:16 | |
No, let's do something else. | 0:35:16 | 0:35:19 | |
Let's do something different. | 0:35:19 | 0:35:22 | |
There is the pierogi that's always served on Christmas Eve. Which is? | 0:35:22 | 0:35:25 | |
Sauerkraut and mushrooms. I think that's genius! | 0:35:25 | 0:35:29 | |
And guess what? What? I think I'm going to do some sweet ones. | 0:35:29 | 0:35:32 | |
Sounds like a cook-off challenge. | 0:35:32 | 0:35:34 | |
Aye! My sweet versus your savoury. | 0:35:34 | 0:35:37 | |
OK, let's go for the fillings. | 0:35:37 | 0:35:39 | |
Dzien dobry. | 0:35:39 | 0:35:40 | |
Hello. Hello! | 0:35:41 | 0:35:42 | |
Dzien dobry. Dzien dobry. | 0:35:42 | 0:35:44 | |
Sauerkraut. This here. | 0:35:44 | 0:35:45 | |
Not sauerkraut. | 0:35:45 | 0:35:47 | |
Kapusta. BOTH: Kapusta. | 0:35:47 | 0:35:48 | |
It looks like sauerkraut. | 0:35:48 | 0:35:50 | |
Smells like sauer... It's sauerkraut. Right. | 0:35:50 | 0:35:52 | |
Get that one, then. Thank you. | 0:35:52 | 0:35:55 | |
Right, Dave is sorted, but I still need my sweet fruit fillings, | 0:35:55 | 0:35:58 | |
you know, and it looks like I've found just the place. | 0:35:58 | 0:36:01 | |
There we go, strawberries. They are nice, aren't they? Small, sweet. | 0:36:01 | 0:36:06 | |
Hello. A kilo of truskawkis. | 0:36:06 | 0:36:10 | |
Blueberries. Great. I'll give it colour. | 0:36:10 | 0:36:13 | |
Ah! Fantastic! | 0:36:13 | 0:36:14 | |
The first job is to make the pastry. | 0:36:16 | 0:36:18 | |
Flour and salt, of course. | 0:36:19 | 0:36:20 | |
And for my sweet ones, a scoop of icing sugar, too. | 0:36:21 | 0:36:25 | |
And the zest of a lemon. | 0:36:25 | 0:36:27 | |
Take an egg. One for you, Si. | 0:36:28 | 0:36:30 | |
Hey! One for me. | 0:36:30 | 0:36:31 | |
THEY LAUGH | 0:36:31 | 0:36:34 | |
Two tablespoons in each of sour cream or smietana. | 0:36:34 | 0:36:38 | |
Two tablespoons of water. | 0:36:40 | 0:36:42 | |
Pierogi's a dumpling, isn't it? Love dumplings! | 0:36:43 | 0:36:46 | |
And it's a brilliant way of using up leftovers. | 0:36:46 | 0:36:48 | |
I mean, you can put... I tell you, oxtail pierogi are good. | 0:36:48 | 0:36:51 | |
Anything. Cheese and onion, crisps... | 0:36:51 | 0:36:53 | |
No, you wouldn't put crisps in pierogi. | 0:36:53 | 0:36:55 | |
I was getting carried away then! Clingfilm. | 0:36:55 | 0:36:58 | |
That needs to rest now, which gives us just time to make the fillings. | 0:36:58 | 0:37:03 | |
I hope it's not this lot we've got to impress, mate, I tell you! | 0:37:03 | 0:37:06 | |
They look friendly, but I'm messing with a national treasure. | 0:37:06 | 0:37:09 | |
Poland has the most wonderful mushrooms and fungi. | 0:37:09 | 0:37:12 | |
I've got some dried... | 0:37:12 | 0:37:13 | |
READS INGREDIENTS IN POLISH | 0:37:13 | 0:37:18 | |
So, I'm going to take about 15g, soak them in boiling water, | 0:37:18 | 0:37:22 | |
20 minutes, and this is going to be like the engine room | 0:37:22 | 0:37:25 | |
of my pierogi. | 0:37:25 | 0:37:26 | |
Diced mushrooms and onions fried with garlic | 0:37:26 | 0:37:29 | |
to give it a real depth of flavour. | 0:37:29 | 0:37:31 | |
I like an old-fashioned garlic crusher. One squirt and it's out. | 0:37:33 | 0:37:37 | |
Now, one vital ingredient for an authentic pierogi, | 0:37:37 | 0:37:40 | |
sweet or savoury, is a pair of Polish hats. | 0:37:40 | 0:37:44 | |
I tell you what, it looks attractive live on you, dude, that! | 0:37:44 | 0:37:47 | |
Thanks, thanks. | 0:37:47 | 0:37:49 | |
I need to cook down all my ingredients and leave them to cool. | 0:37:49 | 0:37:52 | |
Parsley and some dill. | 0:37:52 | 0:37:55 | |
And that's my filling done. | 0:37:55 | 0:37:57 | |
Great! I'm going to start on my strawberries. | 0:37:57 | 0:37:59 | |
Lovely strawberries, these. | 0:37:59 | 0:38:01 | |
And to finish my winningly simple sweet filling | 0:38:02 | 0:38:05 | |
I'm piling in some raspberries and blueberries. | 0:38:05 | 0:38:08 | |
Now, you know what we're ready to do, don't you? What? | 0:38:08 | 0:38:11 | |
Let's make "purr-ogi"! | 0:38:11 | 0:38:13 | |
That's pierogi, Dave. | 0:38:13 | 0:38:15 | |
One point to me, I think. | 0:38:15 | 0:38:16 | |
Put the filling on one side of the pastry, | 0:38:16 | 0:38:19 | |
fruit, obviously, if you want to win... | 0:38:19 | 0:38:21 | |
Or sauerkraut and mushrooms. Just don't use crisps! | 0:38:21 | 0:38:25 | |
Now, fold it and press it. | 0:38:25 | 0:38:27 | |
Then just cut it tidy and look at that. | 0:38:28 | 0:38:32 | |
A pierogi of such perfection. | 0:38:32 | 0:38:34 | |
Leave them for about four or five minutes. | 0:38:36 | 0:38:39 | |
When those little fellows on the bottom have come to the surface, | 0:38:39 | 0:38:42 | |
pierogis R us! | 0:38:42 | 0:38:44 | |
And when they're done, my savoury pierogi decorated with | 0:38:44 | 0:38:48 | |
an irresistible combo of buttery, oniony breadcrumbs and fresh chives. | 0:38:48 | 0:38:53 | |
Yum-yum-yum! | 0:38:53 | 0:38:54 | |
Meanwhile, my sweet treats are fried off with cinnamon | 0:38:54 | 0:38:57 | |
and a sprinkle of sugar. | 0:38:57 | 0:38:59 | |
Beat that! After you, dear boy! Get in! | 0:38:59 | 0:39:02 | |
I tell you what's great, mate, the intensity of the flavour. | 0:39:06 | 0:39:09 | |
This could turn me vegetarian. | 0:39:09 | 0:39:12 | |
Pudding, dear heart? Why not?! After you, mate. After you. | 0:39:12 | 0:39:15 | |
These are crispy. Oh, yeah! Good? Oh! They are beyond good. | 0:39:15 | 0:39:20 | |
First pierogi in Poland. Brilliant! Yeah! | 0:39:20 | 0:39:22 | |
That's pierogi, a winning dish both ways. | 0:39:25 | 0:39:28 | |
Pretty good, that! | 0:39:33 | 0:39:34 | |
And there'll be more from Si and Dave on next week's show. | 0:39:34 | 0:39:37 | |
Still to come this morning on Saturday Kitchen, Brian Turner | 0:39:37 | 0:39:39 | |
is touring the UK with Janet Street-Porter on the hunt for great British food. | 0:39:39 | 0:39:44 | |
They're in the beautiful seaside town of Rye cooking scallops | 0:39:44 | 0:39:47 | |
with sparkling wine and plenty of butter. | 0:39:47 | 0:39:49 | |
Good lad, Brian! | 0:39:49 | 0:39:51 | |
And will Richard face that Food Heaven - | 0:39:51 | 0:39:53 | |
smoked haddock Scotch egg with curry mayonnaise, | 0:39:53 | 0:39:55 | |
or that dreaded Food Hell of vanilla panna cotta with mini doughnuts | 0:39:55 | 0:39:59 | |
and orange jelly? | 0:39:59 | 0:40:00 | |
Of course, there's no phone vote today | 0:40:00 | 0:40:02 | |
and we're not going to let the chefs decide. | 0:40:02 | 0:40:04 | |
Instead, we are letting fate decide. | 0:40:04 | 0:40:06 | |
I'll explain exactly how at the end of the show. | 0:40:06 | 0:40:11 | |
A little clue. | 0:40:11 | 0:40:13 | |
Right! Our next recipe is from this marvellous lady. | 0:40:13 | 0:40:16 | |
It's Monica Galetti. | 0:40:16 | 0:40:17 | |
So, what are we making today, then, Monica? | 0:40:17 | 0:40:19 | |
James, today we going to make a brined and then grilled quail, | 0:40:19 | 0:40:23 | |
serving it with a raw butternut salad. | 0:40:23 | 0:40:25 | |
We'll have chestnuts, cranberries in a light dressing. | 0:40:25 | 0:40:29 | |
A raw butternut salad? Yes. So you want me to get on with that first? | 0:40:29 | 0:40:32 | |
Yes, please, and compress it for me, I'll get the brine on. | 0:40:32 | 0:40:35 | |
So this is compressing. | 0:40:35 | 0:40:36 | |
We've got a big vac pack machine over there as well. It's enormous. | 0:40:36 | 0:40:40 | |
Yeah, so this is because we want... | 0:40:40 | 0:40:42 | |
You can do this with melon and all manner of different stuff, can't you? | 0:40:42 | 0:40:46 | |
But take the butternut squash... | 0:40:46 | 0:40:48 | |
Don't cut your hands, James. Yeah. The way I showed you to do it. | 0:40:48 | 0:40:52 | |
LAUGHTER | 0:40:52 | 0:40:53 | |
The way he showed you! Come on! | 0:40:53 | 0:40:54 | |
Unbelievable! | 0:40:54 | 0:40:55 | |
The way you showed me how to do it? OK. | 0:40:56 | 0:40:59 | |
What if you haven't got a vac pack machine on this recipe? | 0:40:59 | 0:41:02 | |
You can do it without a vac pack machine. | 0:41:02 | 0:41:04 | |
I think what you would do at home | 0:41:04 | 0:41:05 | |
if you don't have a vac pack machine is just let it soak | 0:41:05 | 0:41:08 | |
in your dressing for a bit longer | 0:41:08 | 0:41:09 | |
so it really gets that flavour into the butternut. | 0:41:09 | 0:41:12 | |
OK. So, the dressing itself... | 0:41:13 | 0:41:15 | |
You can explain what we've got going in here. | 0:41:15 | 0:41:17 | |
So, you've got a bit of oil and a bit of white wine vinegar, | 0:41:17 | 0:41:21 | |
wholegrain mustard and a touch of honey. | 0:41:21 | 0:41:23 | |
A very simple dressing to go with it. | 0:41:23 | 0:41:25 | |
Honey. So, what are you making now, then? | 0:41:25 | 0:41:27 | |
I've got some thyme and rosemary, sugar and salt | 0:41:27 | 0:41:31 | |
and I'm just going to put some orange peel into the pan as well. | 0:41:31 | 0:41:35 | |
And bring this up to the boil. | 0:41:35 | 0:41:37 | |
Now, 2016 looks pretty special for you. A very special year. | 0:41:37 | 0:41:41 | |
A shining light at the end of it. Oh, let's hope so! Well, your own place! | 0:41:41 | 0:41:46 | |
Your own restaurant! | 0:41:46 | 0:41:47 | |
It's going to be a busy year. We're opening later in the year. | 0:41:47 | 0:41:51 | |
My first restaurant. | 0:41:51 | 0:41:52 | |
APPLAUSE | 0:41:52 | 0:41:53 | |
Thank you. Your first restaurant. | 0:41:53 | 0:41:56 | |
Erm, yeah... Lots of hard work to go into it. | 0:41:56 | 0:41:59 | |
It's all about a great team, though, isn't it? | 0:41:59 | 0:42:03 | |
The restaurant, you need to have a great team behind it. | 0:42:03 | 0:42:06 | |
So, have you got that already lined up? Are you planning that, or...? | 0:42:06 | 0:42:08 | |
What, the team? | 0:42:08 | 0:42:09 | |
Well, it's already 12 months away but it happens quite quickly, | 0:42:09 | 0:42:12 | |
doesn't it? Absolutely. | 0:42:12 | 0:42:14 | |
From last year, from when we completed, to this point | 0:42:14 | 0:42:17 | |
where the design is coming together, I've got my head chef sorted. | 0:42:17 | 0:42:21 | |
This is the vac pack machine. | 0:42:21 | 0:42:23 | |
We basically... It removes the air out of it, doesn't it? That's all. | 0:42:23 | 0:42:27 | |
That's what it does. Puts it under pressure. | 0:42:27 | 0:42:29 | |
I'm just going to compress that down. | 0:42:29 | 0:42:31 | |
Then it's going into the brine which I've got in the fridge. Yeah. | 0:42:31 | 0:42:35 | |
So, what would happen is you would make this brine | 0:42:35 | 0:42:37 | |
but you'd need to cool it before you pour it over your bird | 0:42:37 | 0:42:41 | |
or your fish that you're going to make. | 0:42:41 | 0:42:43 | |
Can you use this brine for all manner of different things, | 0:42:43 | 0:42:46 | |
chicken and stuff like that? Absolutely. | 0:42:46 | 0:42:48 | |
So, we've got thinly sliced... | 0:42:52 | 0:42:54 | |
..red onion. How long would you leave it in the brine for, then, the quail? | 0:42:57 | 0:43:01 | |
I would say no more than half an hour. It's a small bird. Yes. | 0:43:01 | 0:43:04 | |
Depending on the size of what you've got, you know, you would want | 0:43:04 | 0:43:07 | |
to add a few more minutes if it's a bigger bird you're using. | 0:43:07 | 0:43:10 | |
So, Richard, you're going to want one of these. I need one. | 0:43:10 | 0:43:12 | |
Do you know why you need one of these? Why's that? | 0:43:12 | 0:43:15 | |
When you go on holiday, you put your underpants in it. It's... Mate! | 0:43:15 | 0:43:19 | |
Is that what you do? That's what you do! No way! | 0:43:19 | 0:43:21 | |
I didn't like the look that he gave me, but... | 0:43:21 | 0:43:23 | |
LAUGHTER | 0:43:23 | 0:43:25 | |
You can put loads and loads of clothes in your bag. | 0:43:25 | 0:43:28 | |
I've heard of people doing that. | 0:43:28 | 0:43:29 | |
And he cooks it when he gets to the other end! | 0:43:29 | 0:43:32 | |
LAUGHTER | 0:43:32 | 0:43:33 | |
This is what you do. | 0:43:33 | 0:43:35 | |
This is what you do, or is it just me? Anyway... I'll put this in... | 0:43:35 | 0:43:38 | |
It's true. | 0:43:38 | 0:43:39 | |
And that way you can carry it in a carrier bag? Very nice! | 0:43:39 | 0:43:44 | |
Not even in a suitcase, a carrier! You don't need a suitcase with that. | 0:43:44 | 0:43:47 | |
They don't show you that on the instructions when you buy it. | 0:43:47 | 0:43:50 | |
So, what will you do with the quail? This one's been in the marinade. | 0:43:50 | 0:43:53 | |
I've taken the quail that's been in the cure, as you can see. | 0:43:53 | 0:43:58 | |
It's on there and it is going to grill. | 0:43:58 | 0:44:00 | |
It takes about seven minutes, so we have one that's been precooked, | 0:44:00 | 0:44:03 | |
ready to go. | 0:44:03 | 0:44:05 | |
So, is this just to get a bit of colour on it? Absolutely. | 0:44:05 | 0:44:08 | |
Lovely and grilled on here. | 0:44:08 | 0:44:10 | |
About seven minutes it's going to take. Are you ready? | 0:44:10 | 0:44:12 | |
Well, nearly, chef. Nearly, nearly. | 0:44:12 | 0:44:15 | |
Gennaro will help you now? | 0:44:15 | 0:44:16 | |
ALL: Oh! | 0:44:16 | 0:44:18 | |
You see! Everybody knows that! | 0:44:18 | 0:44:20 | |
JAMES GROANS | 0:44:20 | 0:44:22 | |
Do you want me to come along and help you? | 0:44:22 | 0:44:24 | |
You know, I don't want to look stupid, silly... Do it properly. | 0:44:24 | 0:44:29 | |
So, are you still involved with MasterChef: The Professionals? | 0:44:29 | 0:44:33 | |
Yes, we'll be filming again a new series this year with Marcus | 0:44:33 | 0:44:37 | |
and Greggy, the boys. Yeah. Busy year. | 0:44:37 | 0:44:40 | |
I've got a book coming out later on as well | 0:44:40 | 0:44:43 | |
so we need to get the photos and all that... | 0:44:43 | 0:44:45 | |
You know what that's like. Right? | 0:44:45 | 0:44:46 | |
So, what's the theme of that one, then? | 0:44:46 | 0:44:49 | |
Well, this book has taken a skill... | 0:44:49 | 0:44:51 | |
For some reason I do quite a few of those things. | 0:44:51 | 0:44:53 | |
It's taken a certain skill then showing that from that skill | 0:44:53 | 0:44:56 | |
you can do four or five different recipes using that one skill. | 0:44:56 | 0:45:00 | |
Yeah. | 0:45:00 | 0:45:01 | |
So, lots of work ahead. A busy year. A bit of travel in there as well. | 0:45:01 | 0:45:04 | |
OK. So, now we're making the salad for this. | 0:45:07 | 0:45:09 | |
This is the raw butternut squash. | 0:45:09 | 0:45:11 | |
Yes, you've got the raw butternut squash, the red onion, | 0:45:11 | 0:45:14 | |
chestnuts would have been pre-roasted off. | 0:45:14 | 0:45:16 | |
It's very important | 0:45:16 | 0:45:18 | |
when you do roast the chestnuts off that you have to prick them | 0:45:18 | 0:45:20 | |
or cut them first, otherwise they sort of blow up in your face... Yes. | 0:45:20 | 0:45:24 | |
..which you don't want them to do. | 0:45:24 | 0:45:25 | |
So you're just getting colour on that. | 0:45:27 | 0:45:29 | |
Then we finish it off in the oven, is that right? | 0:45:29 | 0:45:31 | |
That's right. Lovely and golden. There we go. | 0:45:31 | 0:45:34 | |
OK. I'm there with this one. | 0:45:36 | 0:45:38 | |
That all goes in and then you take some of the dressing. | 0:45:40 | 0:45:43 | |
You want to dress that with... | 0:45:43 | 0:45:44 | |
..the remaining dressing. There you go. | 0:45:46 | 0:45:48 | |
Break up some cranberries into it. Cranberries. | 0:45:48 | 0:45:50 | |
Same with the chestnuts. | 0:45:50 | 0:45:52 | |
You can have some of my parsley cos you're a bit slow. | 0:45:52 | 0:45:54 | |
Sorry! No! | 0:45:54 | 0:45:56 | |
You're doing well, you're doing well! Very harsh! | 0:45:57 | 0:45:59 | |
You love it, James! Chestnuts? Yes. | 0:45:59 | 0:46:01 | |
The chestnuts we can just break up into it. OK. | 0:46:01 | 0:46:05 | |
That's easy enough. | 0:46:05 | 0:46:06 | |
Do that. There we go. | 0:46:06 | 0:46:08 | |
Might just put that... | 0:46:08 | 0:46:10 | |
What type of food are you going to be doing at the new restaurant, then? | 0:46:10 | 0:46:13 | |
Have you decided yet? Is it a new venture or...? | 0:46:13 | 0:46:16 | |
My food is... | 0:46:16 | 0:46:18 | |
Like any food, you need to be very much ingredient-led, | 0:46:18 | 0:46:21 | |
guided by the seasons, and it's how I am with my food and my cooking. | 0:46:21 | 0:46:27 | |
A bit of French influence, funnily enough, | 0:46:27 | 0:46:30 | |
but I would say a bit of European in there as well. | 0:46:30 | 0:46:34 | |
It's the cooking I've done for the last 15 years. | 0:46:34 | 0:46:37 | |
What about influences from New Zealand as well? | 0:46:39 | 0:46:42 | |
It would be the odd dish from Samoa as well. | 0:46:42 | 0:46:45 | |
I think it's something that, | 0:46:45 | 0:46:47 | |
especially going into my background of Samoan food, | 0:46:47 | 0:46:50 | |
it's something you need to teach people about | 0:46:50 | 0:46:52 | |
over the process of running the restaurant. | 0:46:52 | 0:46:55 | |
But, yeah, definitely the odd special in there, | 0:46:55 | 0:46:58 | |
especially when Dad comes. | 0:46:58 | 0:47:00 | |
"Where's my raw fish?" | 0:47:00 | 0:47:02 | |
Right, the salad's ready. | 0:47:02 | 0:47:04 | |
..the speciality from Samoa? I'm sorry? | 0:47:04 | 0:47:07 | |
What is the main speciality in Samoa? Oh, my God! | 0:47:07 | 0:47:09 | |
Anything that involves coconut cream, coconut milk, and... | 0:47:09 | 0:47:13 | |
That's what we build rugby players on. And fish, I guess? | 0:47:13 | 0:47:17 | |
Fish, fresh seafood... | 0:47:17 | 0:47:19 | |
That was aimed at the English, the Italians | 0:47:19 | 0:47:21 | |
and the French that one, wasn't it? | 0:47:21 | 0:47:22 | |
I'm all right, actually! | 0:47:22 | 0:47:24 | |
LAUGHTER | 0:47:24 | 0:47:25 | |
You'd pass for a Samoan actually, you'd be all right. | 0:47:25 | 0:47:28 | |
That's why I didn't get involved! I think the coconut milk... I love it! | 0:47:28 | 0:47:32 | |
A bit of butter in the pan. Yep. | 0:47:32 | 0:47:35 | |
Some chopped chestnuts as well. OK. | 0:47:35 | 0:47:39 | |
If you could put some of that salad onto the plate. I can do, yeah. | 0:47:40 | 0:47:43 | |
I'll do the quail. OK. | 0:47:43 | 0:47:45 | |
Take our quail, which we're just reheating back on the grill. | 0:47:47 | 0:47:50 | |
There you go. | 0:47:50 | 0:47:51 | |
While you portion that up, don't forget all of today's recipes, | 0:47:54 | 0:47:57 | |
including this one from Monica, are on our website. | 0:47:57 | 0:48:00 | |
I love this dish. Quail is so delicious. It's farmed nowadays. | 0:48:06 | 0:48:09 | |
It's wonderful, isn't it? Absolutely, you can get it all year round. | 0:48:09 | 0:48:12 | |
You can get it in the UK as well. | 0:48:12 | 0:48:14 | |
They've got amazing quail farms over here. OK. | 0:48:14 | 0:48:17 | |
A little bit of butter, chestnuts, parsley... | 0:48:17 | 0:48:20 | |
Over your quail and that's it. That easy. So, give us the name of this. | 0:48:22 | 0:48:26 | |
We've got grilled brine quail with a butternut salad. How easy is that?! | 0:48:26 | 0:48:30 | |
Wonderful! Right! | 0:48:36 | 0:48:37 | |
Ready, huh? Ready to attack. | 0:48:37 | 0:48:40 | |
Have you heard? He's hungry! You've got competition now. | 0:48:40 | 0:48:43 | |
Do you want to try it first, because it looked like you were...? No, no. | 0:48:43 | 0:48:47 | |
OK, so this is going to make me look like one of them | 0:48:47 | 0:48:49 | |
rugby players, right? Yeah. Well, there's no coconut milk in it. | 0:48:49 | 0:48:52 | |
You might need to eat a few more. That's the secret, is it? | 0:48:52 | 0:48:55 | |
OK, let's just... | 0:48:55 | 0:48:57 | |
It looks really vibrant, I love that. He's hungry! OK. | 0:48:57 | 0:49:02 | |
Oh! OK. | 0:49:04 | 0:49:05 | |
Mm! | 0:49:05 | 0:49:07 | |
Oh, thanks. OK. | 0:49:07 | 0:49:08 | |
Happy with that? That is delicious. | 0:49:11 | 0:49:13 | |
Pretty good, huh? That salad is delicious. | 0:49:13 | 0:49:16 | |
Right, let's go back to the south coast and see what our wine expert | 0:49:16 | 0:49:19 | |
Olly Smith has chosen to go with Monica's magical quail. | 0:49:19 | 0:49:22 | |
That is the business right there! | 0:49:22 | 0:49:24 | |
UPBEAT MUSIC | 0:49:48 | 0:49:53 | |
Monica is the queen of quail and here she has created | 0:49:53 | 0:49:56 | |
a dish that's as bright and gleaming as the Crown Jewels. | 0:49:56 | 0:50:00 | |
Normally, with game birds like quail, I'd be picking a light red | 0:50:00 | 0:50:03 | |
such as this, Coolwater Bay, pinot noir from New Zealand. | 0:50:03 | 0:50:07 | |
However, with the vinaigrette on that salad, | 0:50:07 | 0:50:09 | |
it moves the match away from the court of red wine | 0:50:09 | 0:50:13 | |
and into the throne room of white | 0:50:13 | 0:50:15 | |
and I'm selecting a bit of a noble classic. | 0:50:15 | 0:50:18 | |
Meet mighty Montagny from Blason de Bourgogne. | 0:50:18 | 0:50:21 | |
Joie de vivre! | 0:50:21 | 0:50:23 | |
This wine comes from Montagny in France's Burgundy. | 0:50:23 | 0:50:27 | |
The grape is Chardonnay and, thanks to a relatively southern climate, | 0:50:27 | 0:50:31 | |
you get quite a lot of richness in the wine. | 0:50:31 | 0:50:34 | |
There's no oak at all in this wine | 0:50:34 | 0:50:35 | |
and that makes it perfectly pristine to crown Monica's dish. | 0:50:35 | 0:50:39 | |
Twinkle, twinkle, tasty star! | 0:50:41 | 0:50:43 | |
Think about the headline flavours in this dish. | 0:50:43 | 0:50:45 | |
Actually, it comes from the salad and the vinaigrette. | 0:50:45 | 0:50:48 | |
There's honey, but there's white wine vinegar | 0:50:48 | 0:50:50 | |
so you need to get a lot of zing in your wine. | 0:50:50 | 0:50:52 | |
Just like this invigorating beauty. | 0:50:52 | 0:50:55 | |
Then, of course, there's the infusion. | 0:50:55 | 0:50:57 | |
You've got that star anise and cinnamon spice. | 0:50:57 | 0:50:59 | |
For that, you need a subtle, savoury character in your wine | 0:50:59 | 0:51:02 | |
and this one is aged on its leaves until final bottling | 0:51:02 | 0:51:06 | |
and that gives a princely, nutty hint. | 0:51:06 | 0:51:09 | |
Finally, you've got the texture of the quail itself. | 0:51:09 | 0:51:11 | |
For that, it's the creaminess of this, | 0:51:11 | 0:51:13 | |
thanks to the southerly climate, that enriches | 0:51:13 | 0:51:16 | |
and boosts the flavour and texture into the realm of dreams. | 0:51:16 | 0:51:20 | |
Monica, here's to your really scrumptious quail. Cheers! | 0:51:20 | 0:51:24 | |
Cheers indeed! What do you think? | 0:51:26 | 0:51:28 | |
A great, great selection. | 0:51:28 | 0:51:30 | |
Olly does a great job of bringing something different to a dish. | 0:51:30 | 0:51:33 | |
I wasn't expecting a white wine. I wasn't. | 0:51:33 | 0:51:35 | |
I was expecting a red one. Yeah, I was, too. | 0:51:35 | 0:51:38 | |
So this is a nice surprise. I like it. | 0:51:38 | 0:51:40 | |
Actually, I like white wine with poultry and I think it's great. | 0:51:40 | 0:51:44 | |
But particularly with quail, you'd think about a red maybe for this one, | 0:51:44 | 0:51:47 | |
but he's chosen out of the box. | 0:51:47 | 0:51:49 | |
But it goes well. I would have had a Ribena myself! | 0:51:49 | 0:51:52 | |
Right, so, what are you cooking next? | 0:51:52 | 0:51:54 | |
I'm cooking a kind of version of poule au pot, | 0:51:54 | 0:51:56 | |
but I roast the chicken first and poach it very slowly in a bouillon | 0:51:56 | 0:52:01 | |
lemon grass, coriander, little bit of lime. | 0:52:01 | 0:52:03 | |
So, really nice broth. Something perfect for the day. | 0:52:03 | 0:52:06 | |
Right, you get your ingredients ready. | 0:52:06 | 0:52:08 | |
Meanwhile, we'll head down to the south coast | 0:52:08 | 0:52:10 | |
for a taste of Britain from Brian Turner and Janet Street Porter. | 0:52:10 | 0:52:13 | |
They set up stall in the harbour | 0:52:13 | 0:52:15 | |
to cook one of the great local ingredients, scallops. | 0:52:15 | 0:52:18 | |
Enjoy this one. | 0:52:18 | 0:52:20 | |
The scallops fished from the waters of Rye Bay have gained | 0:52:25 | 0:52:27 | |
a worldwide reputation for their superior taste and quality. | 0:52:27 | 0:52:32 | |
So, when it comes to sampling a flavour of East Sussex, I can't | 0:52:32 | 0:52:35 | |
think of any better ingredient for our first taste of the region. | 0:52:35 | 0:52:39 | |
Together with a few knobs of butter, of course, just to annoy Janet. | 0:52:39 | 0:52:42 | |
Kill the chain, Daryl, all right? | 0:52:42 | 0:52:46 | |
I suspect Brian is already plotting a few sneaky ways to distract me. | 0:52:46 | 0:52:51 | |
I thought, to make life easier, we'd use some local sparkling wine | 0:52:52 | 0:52:58 | |
and this wonderful sparkling wine is seven miles down the road. | 0:52:58 | 0:53:02 | |
If I could open it, I'd feel less embarrassed! | 0:53:02 | 0:53:04 | |
Do you want me to do that, Brian? Why don't you do that? Marvellous! | 0:53:04 | 0:53:07 | |
Just be careful how you point it! You're more used to it than I am. | 0:53:07 | 0:53:10 | |
The reason I'm choosing this is I know you regularly have champagne | 0:53:10 | 0:53:13 | |
or sparkling wine left in the fridge. | 0:53:13 | 0:53:15 | |
This is a great way to use it. | 0:53:15 | 0:53:17 | |
Whilst you're doing that, my lady, | 0:53:17 | 0:53:19 | |
let me put a little bit of oil into this. | 0:53:19 | 0:53:21 | |
I think getting the wine was a brilliant idea. | 0:53:21 | 0:53:24 | |
You might have softened me up. | 0:53:24 | 0:53:27 | |
But I can see, Brian, an awful lot of cream in that bottle there. | 0:53:27 | 0:53:32 | |
Really, that's just for show, is that. | 0:53:32 | 0:53:33 | |
We're not going to put that much in. Lovely! Ex-bar... Ooh! | 0:53:33 | 0:53:38 | |
HE LAUGHS | 0:53:38 | 0:53:39 | |
I love the modesty of the lady! | 0:53:39 | 0:53:41 | |
I'm going to take some flour | 0:53:41 | 0:53:44 | |
and some turmeric to give this a bit of colour. | 0:53:44 | 0:53:46 | |
Brian, cheers! | 0:53:46 | 0:53:47 | |
Salute! It's all right, I'm working. You sit down, Duchess. | 0:53:47 | 0:53:50 | |
I'm going to take a bit of butter with the oil... | 0:53:50 | 0:53:53 | |
And then we take these scallops, lovely side, | 0:53:54 | 0:53:57 | |
into a bit of it and tap off the excess. | 0:53:57 | 0:54:00 | |
And we put them into the pan. | 0:54:00 | 0:54:03 | |
You don't want to mess about with it. | 0:54:03 | 0:54:05 | |
Just put it in there and leave it. | 0:54:05 | 0:54:07 | |
Just look at those. Look at that! Wonderful? Yep. | 0:54:07 | 0:54:11 | |
It's an awful lot of butter in there, Brian. No, no, it's not a lot. | 0:54:11 | 0:54:14 | |
The next thing we do is get the sauce on the go. Right. | 0:54:14 | 0:54:17 | |
Take a shallot there. These are lovely, big shallots | 0:54:17 | 0:54:19 | |
and just finely shred them. | 0:54:19 | 0:54:21 | |
Into there. And this goes into the pan. | 0:54:24 | 0:54:27 | |
A bit of butter as well. | 0:54:27 | 0:54:28 | |
JANET GASPS | 0:54:28 | 0:54:29 | |
That's good... Hang on a minute! It's all right. | 0:54:29 | 0:54:32 | |
Another three knobs of butter! | 0:54:32 | 0:54:33 | |
I wouldn't worry about that butter at all. It's going to be lovely. | 0:54:33 | 0:54:37 | |
And then quickly put the remnants of last night's wine in there. | 0:54:37 | 0:54:40 | |
There you go. Thank you very much. | 0:54:40 | 0:54:42 | |
And give that a quick stir and let that reduce. | 0:54:42 | 0:54:44 | |
I'm also going to put some chicken stock in there. Yeah. | 0:54:44 | 0:54:47 | |
It makes it gelatinous and it gives it a really lovely flavour. | 0:54:47 | 0:54:51 | |
Now we can take these out | 0:54:51 | 0:54:53 | |
and you just feel that they're actually cooked. | 0:54:53 | 0:54:55 | |
If they start to... Not toughen up. We put this in here. | 0:54:55 | 0:54:59 | |
All we want to do is reduce the liquor, but concentrate the flavour. | 0:55:03 | 0:55:07 | |
This, dear lady, is the moment you've been waiting for. | 0:55:08 | 0:55:12 | |
Cream! | 0:55:12 | 0:55:13 | |
British double cream. That goes in. Look at that lovely colour now. | 0:55:13 | 0:55:18 | |
So, all the turmeric from the scallops, | 0:55:18 | 0:55:20 | |
and flavour will be washed in. | 0:55:20 | 0:55:22 | |
Look how it's just starting to thicken up. That's what we want. | 0:55:22 | 0:55:24 | |
We want to put all those flavours in together. | 0:55:24 | 0:55:28 | |
I'll season it with a bit of salt. | 0:55:28 | 0:55:30 | |
And a bit of pepper. At the last minute, I'll put my watercress in. | 0:55:31 | 0:55:35 | |
However, it is just slightly thin. Is that a bird over there? | 0:55:35 | 0:55:40 | |
Brian, no! You can't be doing that. No, it's fine. | 0:55:40 | 0:55:44 | |
This is enough for four of us here. | 0:55:44 | 0:55:45 | |
But just watch this change colour now. | 0:55:45 | 0:55:47 | |
That's what chefs do, don't they? You put more and more butter in. | 0:55:47 | 0:55:51 | |
It changes colour and it will shine now. | 0:55:51 | 0:55:53 | |
It's really for wonderful presentation. | 0:55:53 | 0:55:56 | |
I've got some watercress here. | 0:55:56 | 0:55:58 | |
All I did was quickly sauteed it in a bit of bu... Oil. | 0:55:58 | 0:56:02 | |
Butter! You could use butter. | 0:56:02 | 0:56:05 | |
I've got a bit of nutmeg here which goes fantastic with that. | 0:56:05 | 0:56:08 | |
I'd have never thought of that. | 0:56:08 | 0:56:10 | |
That's brilliant. Now we choose these lovely scallops. | 0:56:10 | 0:56:12 | |
Look at that colour. That is just delicious! | 0:56:12 | 0:56:16 | |
In goes the watercress. Give it a stir around. | 0:56:18 | 0:56:23 | |
Get a spoon. | 0:56:25 | 0:56:26 | |
See how that's just come together. | 0:56:27 | 0:56:29 | |
And you're quite right, you don't want too much of this on the plate. | 0:56:31 | 0:56:34 | |
Just enough. You can always serve a bit separate in a sauce boat | 0:56:34 | 0:56:38 | |
if that's what people want. | 0:56:38 | 0:56:39 | |
So, just try and be objective if you can. | 0:56:39 | 0:56:42 | |
I've cleansed my mind! | 0:56:42 | 0:56:44 | |
Taste the scallops and then taste it with the sauce. You can do it. | 0:56:44 | 0:56:47 | |
All right. | 0:56:47 | 0:56:49 | |
They look delicious, I have to say, do those scallops. | 0:56:49 | 0:56:53 | |
They are really perfectly cooked. What a nice lady you are! | 0:56:53 | 0:56:56 | |
I'll put a bit of your sauce on. | 0:56:58 | 0:56:59 | |
Mm! | 0:57:06 | 0:57:07 | |
Divine! | 0:57:10 | 0:57:12 | |
Obviously, I'm not having all that sauce. I'm just having... | 0:57:12 | 0:57:15 | |
But if you just... | 0:57:15 | 0:57:16 | |
Brian! You are...! | 0:57:16 | 0:57:18 | |
Can I just take your blood pressure in a minute? I'm having the... | 0:57:20 | 0:57:23 | |
I'm having these bits. This is my favourite bit. | 0:57:23 | 0:57:26 | |
Knockout! | 0:57:30 | 0:57:32 | |
Well, I think that's as good as it gets. | 0:57:32 | 0:57:34 | |
I think Duchess Street Porter really likes this, | 0:57:34 | 0:57:36 | |
but she's not going to admit it. This wonderful dish... | 0:57:36 | 0:57:39 | |
Rye bay scallops in a wonderful creamy sauce with a little bit | 0:57:39 | 0:57:43 | |
of Chapel Down's sparkling wine in there and watercress to finish with. | 0:57:43 | 0:57:47 | |
Cheers! Good health! | 0:57:49 | 0:57:51 | |
Nearly converted me. It'll come! | 0:57:51 | 0:57:54 | |
Well done, Brian! Keep that butter count high, please. | 0:58:01 | 0:58:03 | |
Right, it's time for things to get a little French. | 0:58:03 | 0:58:06 | |
Our next recipe comes from this fellow, | 0:58:06 | 0:58:08 | |
the fabulous Frenchman, Daniel Galmiche. Hi. | 0:58:08 | 0:58:11 | |
Great to have you back again. Thank you very much. | 0:58:11 | 0:58:13 | |
We're going to do a classic bistro sort of French... Yeah, a little bit. | 0:58:13 | 0:58:17 | |
We could have done a poule au pot, | 0:58:17 | 0:58:19 | |
but decided to roast the chicken to get a touch more | 0:58:19 | 0:58:21 | |
flavour to the bouillon and have a touch of Asian perhaps, | 0:58:21 | 0:58:24 | |
we could say. | 0:58:24 | 0:58:25 | |
Lemon grass, grated lime and a little bit of coriander. | 0:58:25 | 0:58:28 | |
And this is a way to use everything, really? You can use everything. | 0:58:28 | 0:58:31 | |
So you've got the meat, the soup, everything with it. | 0:58:31 | 0:58:33 | |
You don't waste the whole chicken. You don't waste anything. OK. | 0:58:33 | 0:58:36 | |
So, what are we starting off with? | 0:58:36 | 0:58:39 | |
A little bit of seasoning for me in here. Yeah. | 0:58:39 | 0:58:42 | |
And I'm going to roast the chicken. | 0:58:42 | 0:58:44 | |
Are you going to roast it or just basically steam it? | 0:58:44 | 0:58:46 | |
Yeah, I'm roasting it a little bit to give it a little bit, like, | 0:58:46 | 0:58:49 | |
not a barbecuey flavour, but it will add a little bit to the... | 0:58:49 | 0:58:53 | |
..to the bouillon. | 0:58:54 | 0:58:56 | |
That's that one. | 0:58:56 | 0:58:58 | |
There we go. Right, we'll just basically... | 0:58:58 | 0:59:01 | |
So that goes like that. | 0:59:02 | 0:59:04 | |
Now, 2016, still busy for you, obviously. Still busy for... | 0:59:05 | 0:59:10 | |
Yeah, it will be, I hope so, yes, of course. Still busy. | 0:59:10 | 0:59:13 | |
We're going to refurbish a little bit as well, | 0:59:13 | 0:59:15 | |
so we're redoing nearly all the rooms in The Vineyard, so... | 0:59:15 | 0:59:18 | |
Explain to everybody about The Vineyard, because the reason | 0:59:18 | 0:59:21 | |
why it's called the vineyard, the owner has an amazing vineyard. | 0:59:21 | 0:59:24 | |
It's called The Vineyard because we own vineyards in California. | 0:59:24 | 0:59:27 | |
Yeah. And talking about vineyards in California, | 0:59:27 | 0:59:30 | |
obviously we've heard the news in November that | 0:59:30 | 0:59:35 | |
we'd just done the best wine in the world out of the top 100 | 0:59:35 | 0:59:39 | |
and we have been voted the best wine for one called Le Paradis. Yeah. | 0:59:39 | 0:59:44 | |
Which is a white Bordeaux style | 0:59:44 | 0:59:46 | |
and every year, | 0:59:46 | 0:59:49 | |
the wine magazine just brings out the top 100 | 0:59:49 | 0:59:53 | |
and this year we made the best wine. | 0:59:53 | 0:59:55 | |
You made the best one. Yeah. | 0:59:55 | 0:59:58 | |
So it's non-cooking wine, is it? Non-cooking wine! | 0:59:58 | 1:00:01 | |
So, obviously, it's a big achievement | 1:00:01 | 1:00:04 | |
and everybody was really very excited about it. | 1:00:04 | 1:00:08 | |
And so I guess we need to follow up a little bit with all the rest. | 1:00:08 | 1:00:12 | |
Yeah. But obviously we've got the largest wine list in the UK. | 1:00:12 | 1:00:18 | |
We match every single wine by the glass with the food, | 1:00:18 | 1:00:21 | |
so it's a kind of... | 1:00:21 | 1:00:23 | |
always an experience of food and wine matching. | 1:00:23 | 1:00:26 | |
And it's a big place, isn't it, really? Yes. | 1:00:26 | 1:00:29 | |
You're used to doing smaller places. It is. | 1:00:29 | 1:00:32 | |
This is a monster for you, isn't it? | 1:00:32 | 1:00:34 | |
It is much bigger than what I'm used to before, yes. | 1:00:34 | 1:00:37 | |
I've been there nearly seven years now. The time goes. Yeah. | 1:00:37 | 1:00:41 | |
And it's been very good and... | 1:00:41 | 1:00:44 | |
Yeah, we're busy, we're always trying to improve, | 1:00:44 | 1:00:47 | |
always try to make sure it's tiptop, really. | 1:00:47 | 1:00:51 | |
Now, there are chefs out there, including Brian Turner, | 1:00:51 | 1:00:55 | |
who we've just seen, I think he's got an OBE, an MBE, I think. | 1:00:55 | 1:00:59 | |
Could be. He's not a sir yet, but he's working on it. Is he? | 1:00:59 | 1:01:02 | |
He's not far off. You've got all these chefs with all these names. | 1:01:02 | 1:01:05 | |
I look on the information for you. "Daniel was honoured in 2015." | 1:01:05 | 1:01:09 | |
Ah! Not yet? OK. | 1:01:11 | 1:01:14 | |
"As the Ambassador for Trout." | 1:01:14 | 1:01:16 | |
Oh, wow! | 1:01:18 | 1:01:19 | |
ALL LAUGH | 1:01:19 | 1:01:22 | |
I can explain that! It's silly. No, I can actually... | 1:01:23 | 1:01:28 | |
Now, I was going to say, "Explain yourself." Yes. | 1:01:30 | 1:01:32 | |
But you walked into this one. Go on, then. I will explain that, of course. | 1:01:32 | 1:01:36 | |
Sorry. OK. Uh... | 1:01:36 | 1:01:38 | |
Can't believe you said that! | 1:01:39 | 1:01:41 | |
Now, what did happen, last year we've done a lot of work | 1:01:41 | 1:01:44 | |
and I said "we" because Michel Roux Junior was actually part of that. | 1:01:44 | 1:01:47 | |
Is he an Ambassador for Trout, as well? No, for the skrei cod. | 1:01:47 | 1:01:50 | |
For the skrei cod. And me for the sea trout. | 1:01:50 | 1:01:53 | |
Anyway, we've done a lot of work last year with sustainable fish | 1:01:53 | 1:01:56 | |
for the Norwegian Seafood Council. | 1:01:56 | 1:01:59 | |
We're going to get phone calls if you don't wash your hands, please. | 1:01:59 | 1:02:02 | |
And Michel Roux Junior and I were made this year official ambassadors | 1:02:02 | 1:02:06 | |
for the Norwegian Seafood Council | 1:02:06 | 1:02:10 | |
and that's to work on sustainability and etc. | 1:02:10 | 1:02:14 | |
Sorry. Your mother will be on the phone if you don't wash your hands. | 1:02:14 | 1:02:18 | |
I've just done it twice already. He's done it! | 1:02:18 | 1:02:21 | |
They're telling my ear, he's done it 15 times already, | 1:02:21 | 1:02:24 | |
he's done it, he's done it! | 1:02:24 | 1:02:25 | |
In fact, I'll wash my hands now, just to prove a point. | 1:02:25 | 1:02:28 | |
There you go. OK, sorry. And... | 1:02:28 | 1:02:31 | |
THEY LAUGH | 1:02:33 | 1:02:35 | |
Sorry. So, anyway, so... | 1:02:35 | 1:02:38 | |
Go on. So that's what I'm in. | 1:02:38 | 1:02:41 | |
So that's why you're the Ambassador for Trout? | 1:02:41 | 1:02:44 | |
Sea trout. Right, OK. Be careful. | 1:02:44 | 1:02:46 | |
LAUGHTER | 1:02:46 | 1:02:47 | |
Trout. Trout. | 1:02:47 | 1:02:48 | |
Anyway, it's all about... Do you have to go out there and meet them? | 1:02:50 | 1:02:54 | |
It's all about sustainability, | 1:02:54 | 1:02:57 | |
it's all about protecting the environment, etc... | 1:02:57 | 1:03:01 | |
No, you just ruined it all now! | 1:03:01 | 1:03:03 | |
Anyway, I'm going to use a lot of fish this year! | 1:03:05 | 1:03:08 | |
Basically, I'm going to use all of the fish. | 1:03:09 | 1:03:13 | |
Right. OK. So... | 1:03:13 | 1:03:16 | |
What are you doing now, then? What are you doing now? | 1:03:16 | 1:03:19 | |
That's what I'm doing, I'm going to put in a bouillon there, | 1:03:19 | 1:03:22 | |
put a garnish with it. Yeah. | 1:03:22 | 1:03:25 | |
I'm glad I didn't do fish today! | 1:03:25 | 1:03:27 | |
Now, that's it. | 1:03:29 | 1:03:31 | |
And going to make sure there is plenty of flavour in here. | 1:03:31 | 1:03:34 | |
Right, lemon grass. Lemon grass, please, as well. | 1:03:34 | 1:03:36 | |
I'm chopping this one quite large because we're going to basically | 1:03:36 | 1:03:40 | |
just strain this off afterwards, aren't we, with this one? | 1:03:40 | 1:03:42 | |
A bit of coriander. Yeah. OK. | 1:03:42 | 1:03:44 | |
Now you're really into all these dishes, aren't you? Rustic sort of... | 1:03:44 | 1:03:47 | |
I love it. Of course it's my background | 1:03:47 | 1:03:50 | |
because Mum used to do a lot of stuff like that and I love it, | 1:03:50 | 1:03:53 | |
and like Monica said, I try to work solidly with season. | 1:03:53 | 1:03:57 | |
There's plenty of things to use in every season, | 1:03:57 | 1:04:01 | |
even some mini seasons, sometimes you can use, | 1:04:01 | 1:04:03 | |
which people forget about, some ingredient and I think it's great | 1:04:03 | 1:04:07 | |
and that's what it should be about. | 1:04:07 | 1:04:09 | |
OK, so what do we do now, then? | 1:04:09 | 1:04:11 | |
So that's going to go to cook slowly, there, | 1:04:11 | 1:04:14 | |
for a good hour and a half, | 1:04:14 | 1:04:16 | |
an hour, even two hours until it's almost fall out of the bowl. OK. | 1:04:16 | 1:04:20 | |
Now, I'm basically thinly slicing, | 1:04:20 | 1:04:23 | |
I've peeled the tops of the lemon grass, | 1:04:23 | 1:04:25 | |
I'm very, very finely shredding these. Don't cut your finger! | 1:04:25 | 1:04:29 | |
I'm going to just use the... Yeah, there you go. | 1:04:31 | 1:04:34 | |
I've got nothing for that mushroom yet, I've been told. | 1:04:35 | 1:04:38 | |
LAUGHTER | 1:04:38 | 1:04:40 | |
That's not going anywhere at the moment, all right? | 1:04:40 | 1:04:43 | |
Right, for the coriander, do you want this chopped? | 1:04:43 | 1:04:46 | |
A little... No. | 1:04:46 | 1:04:48 | |
I'll use the stock for the bouillon. | 1:04:48 | 1:04:51 | |
I need only the leaves to put on the top of it. | 1:04:51 | 1:04:53 | |
Do you want it chopped? | 1:04:55 | 1:04:57 | |
No! | 1:04:57 | 1:04:58 | |
LAUGHTER | 1:04:58 | 1:05:00 | |
Between you and you, I've no idea what's going on on this show! | 1:05:04 | 1:05:07 | |
That's what you do when you invite a French and Italian! | 1:05:07 | 1:05:10 | |
I'm starting 2016 in a worse place than I started 2015! Anyway, right... | 1:05:10 | 1:05:13 | |
That's what you get when you invite a French and an Italian. | 1:05:13 | 1:05:16 | |
So I need to remove the chicken now. | 1:05:16 | 1:05:17 | |
Right, you want to remove the chicken. Yes, please. To a bowl. | 1:05:17 | 1:05:21 | |
Do you want me to get that? Yeah, yeah. OK. I'll get a fork. | 1:05:21 | 1:05:24 | |
OK, you see, that's what you get, an Italian, a French... Right. | 1:05:24 | 1:05:29 | |
A New Zealander was good, too. | 1:05:29 | 1:05:30 | |
Happy with that? You also have to learn to speak English properly. | 1:05:30 | 1:05:34 | |
This strong Yorkshire accent, which is wonderful. | 1:05:34 | 1:05:37 | |
I just don't understand it. | 1:05:37 | 1:05:39 | |
Does anybody have a clue what he's talking about over there?! | 1:05:39 | 1:05:42 | |
I'm reading the subtitles. Right, now the bouillon. | 1:05:42 | 1:05:45 | |
So this is the... Keep the carrot for the dish. Yeah. | 1:05:45 | 1:05:48 | |
I find these are the best bits, aren't they? | 1:05:50 | 1:05:52 | |
The bit that the carrots have been cooked in. Yeah, I love that. | 1:05:52 | 1:05:56 | |
Nice flavour. Yeah. | 1:05:56 | 1:05:57 | |
Right, there's your little bit of bouillon. | 1:05:58 | 1:06:01 | |
That's that one. Yeah. | 1:06:01 | 1:06:02 | |
Then you're going to pick a bit of dark meat, bit of... | 1:06:02 | 1:06:05 | |
Yeah, a bit of dark, and you do it with your fingers, | 1:06:05 | 1:06:08 | |
you don't need to really... | 1:06:08 | 1:06:10 | |
And it's going to be used within your broth, | 1:06:12 | 1:06:15 | |
and you've got a vegetable, you've got the herbs, | 1:06:15 | 1:06:18 | |
you've got the lemon grass, lots of flavour going in here. | 1:06:18 | 1:06:22 | |
Lime there, as well. Do you want the lime zest? | 1:06:22 | 1:06:24 | |
Lime zest, please, yes. | 1:06:24 | 1:06:26 | |
And couple of drops of lemon juice just at the end of it. | 1:06:26 | 1:06:30 | |
So just pick it like this. | 1:06:30 | 1:06:32 | |
And it's very healthy, it's very nice, very tasty and I think | 1:06:32 | 1:06:35 | |
it's perfect after New Year indulgence | 1:06:35 | 1:06:38 | |
of all this rich food, you know. | 1:06:38 | 1:06:40 | |
Little bit more brown meat in here. There you go. OK. | 1:06:41 | 1:06:45 | |
You can use leftover turkey as well. | 1:06:45 | 1:06:47 | |
You can use leftover turkey, yes, absolutely. If you must. | 1:06:47 | 1:06:51 | |
If you must, yes! Right. | 1:06:51 | 1:06:54 | |
Why, are you the Ambassador for Turkey now or what? | 1:06:54 | 1:06:58 | |
Yeah... Yes, yes. | 1:06:58 | 1:07:00 | |
I don't know where that's coming from. There's a spoon! | 1:07:00 | 1:07:03 | |
I've got to do research on this show, you see. | 1:07:06 | 1:07:08 | |
That was one of the things that I found out. Yeah. | 1:07:08 | 1:07:11 | |
Yeah, but I'm very happy with that, actually. | 1:07:11 | 1:07:13 | |
I think it's nice and we're doing a bit for... | 1:07:13 | 1:07:18 | |
So, all that in here. | 1:07:18 | 1:07:21 | |
So a bit of white and dark meat? | 1:07:23 | 1:07:24 | |
Yeah, and that was all within a bouillon, | 1:07:24 | 1:07:27 | |
so obviously the flavour will be tremendous, hopefully. | 1:07:27 | 1:07:30 | |
And how would this differ to a poule au pot thing? | 1:07:32 | 1:07:34 | |
Because a poule au pot is not roasted and normally | 1:07:34 | 1:07:37 | |
it's served with a sauce gribiche, which is a tradition of it, | 1:07:37 | 1:07:41 | |
and you use as well, collect the bouillon and some of the veg. | 1:07:41 | 1:07:44 | |
But a little bit differently, this one, | 1:07:44 | 1:07:46 | |
because there's a touch of Asian, if we can say that. | 1:07:46 | 1:07:49 | |
So that's the lime zest. Yeah. | 1:07:49 | 1:07:51 | |
You've got some finely chopped... | 1:07:51 | 1:07:55 | |
lemon grass. Yeah. That's hot. | 1:07:55 | 1:07:58 | |
Wow. | 1:08:00 | 1:08:01 | |
Do you want coriander leaves? Yes, please. | 1:08:05 | 1:08:08 | |
Now this, a little bit more, please. | 1:08:11 | 1:08:13 | |
Touch of salt, sea salt in here. | 1:08:15 | 1:08:17 | |
And to finish, a little bit of olive oil. | 1:08:20 | 1:08:23 | |
Which one? Which one? | 1:08:23 | 1:08:25 | |
The big one, that's it. | 1:08:25 | 1:08:26 | |
Just a little bit. I love fresh olive oil in dishes. | 1:08:26 | 1:08:29 | |
So give us the name of this dish. | 1:08:31 | 1:08:33 | |
Roasted and poached chicken with lemon grass, coriander | 1:08:33 | 1:08:37 | |
and making a lovely broth with it. That's what it is. | 1:08:37 | 1:08:40 | |
Mm-mm-mm! OK. It sounds incredible. | 1:08:45 | 1:08:49 | |
Certainly smells good, doesn't it? | 1:08:49 | 1:08:51 | |
I can imagine. OK. That lemon grass right at the end. | 1:08:51 | 1:08:54 | |
Looks like that crazy water that you use. | 1:08:54 | 1:08:56 | |
LAUGHTER | 1:08:56 | 1:08:58 | |
You might need a spoon for that one! Yes, yes! Let's get this... | 1:08:58 | 1:09:02 | |
That lemon grass right at the last minute. | 1:09:02 | 1:09:04 | |
Yeah, it's just bringing a bit of freshness in the dish. | 1:09:04 | 1:09:07 | |
But you've got to really finely slice it, that's the key, isn't it? Yes. | 1:09:07 | 1:09:10 | |
Tender bit of it, and... Do you know what? | 1:09:10 | 1:09:12 | |
OK, everybody today has brought their A game. | 1:09:12 | 1:09:15 | |
I don't know if... | 1:09:15 | 1:09:16 | |
No, I don't know if it's because I'm here, but everybody... | 1:09:16 | 1:09:19 | |
LAUGHTER | 1:09:19 | 1:09:20 | |
But of course! It's all about you. | 1:09:20 | 1:09:22 | |
Do you know what? I just want to lay the cards out, but no, this is... | 1:09:22 | 1:09:26 | |
Thank you very much. | 1:09:26 | 1:09:27 | |
Very nice, very nice. I didn't shake your hand, sir. Didn't you? No. | 1:09:27 | 1:09:30 | |
We need some wine to go with this, so let's see what Olly Smith has chosen | 1:09:30 | 1:09:34 | |
to go with Daniel's brilliant broth. | 1:09:34 | 1:09:36 | |
With Daniel's gorgeous chicken broth laced with lovely lemon grass, | 1:09:57 | 1:10:00 | |
you might be tempted to go for a highly floral wine | 1:10:00 | 1:10:03 | |
such as this Feteasca Regala from Romania. It's an absolute bargain. | 1:10:03 | 1:10:09 | |
However, when I tasted it with the dish, | 1:10:09 | 1:10:12 | |
it was just a touch too light, | 1:10:12 | 1:10:14 | |
and pipped to the post by a richer contender, so I'm selecting | 1:10:14 | 1:10:17 | |
this extra special Viognier, fit for a podium finish in pole position. | 1:10:17 | 1:10:22 | |
This wine comes from France's sunny Languedoc in the Avignon region, | 1:10:24 | 1:10:28 | |
which is perfect for ripening peachy Viognier. | 1:10:28 | 1:10:31 | |
Thanks to its thick skin, | 1:10:31 | 1:10:33 | |
Viognier actually needs a lot of sunshine to unleash its apricot zing | 1:10:33 | 1:10:37 | |
for which it's famed and which pairs so brilliantly with aromatic dishes | 1:10:37 | 1:10:41 | |
like this one. | 1:10:41 | 1:10:42 | |
Oh, yummy! | 1:10:44 | 1:10:45 | |
That's like an everlasting pit stop. | 1:10:45 | 1:10:47 | |
The herbs in this dish are the lead flavours - | 1:10:47 | 1:10:50 | |
that's the lemon grass, coriander and thyme, | 1:10:50 | 1:10:52 | |
and it's a winning combination | 1:10:52 | 1:10:54 | |
with Viognier's subtle, scented fragrance. | 1:10:54 | 1:10:57 | |
Then of course there's the texture of the chicken, | 1:10:57 | 1:10:59 | |
and that is the perfect team-mate with Viognier's plump texture. | 1:10:59 | 1:11:03 | |
And finally, you've got the carrot that's chopped through the broth | 1:11:03 | 1:11:06 | |
and adds a gentle sweetness. | 1:11:06 | 1:11:08 | |
Spot-on to allow Viognier's mellow fruitiness to score. | 1:11:08 | 1:11:12 | |
Daniel, here's to your champion chicken! Cheers! | 1:11:12 | 1:11:16 | |
Cheers indeed. What do you think? Mmm. | 1:11:18 | 1:11:20 | |
I think ?7.25, bit of a bargain. I'm a great lover of Viognier, | 1:11:20 | 1:11:23 | |
so for me, it's perfect and I think it's fresh enough. | 1:11:23 | 1:11:29 | |
There's a little bit of scent of all what is in the dish, | 1:11:29 | 1:11:31 | |
it's not too lemony, although, which is better, I think. | 1:11:31 | 1:11:35 | |
It's elegant and I really like it. | 1:11:35 | 1:11:37 | |
You started off along the line with roast chicken but this is fantastic. | 1:11:37 | 1:11:40 | |
I normally have this with a simple roast chicken. It's lovely. | 1:11:40 | 1:11:43 | |
Fabulous. Happy with that? Incredible. Very homely, | 1:11:43 | 1:11:45 | |
comfort food for this time of the year. | 1:11:45 | 1:11:47 | |
Daniel, you've done well. Thank you very much. Cheers. | 1:11:47 | 1:11:50 | |
So will Richard get his idea of Food Heaven - that's smoked haddock, | 1:11:50 | 1:11:53 | |
Scotch egg with curry mayonnaise, or Food Hell - | 1:11:53 | 1:11:55 | |
a panna cotta with mini doughnuts and orange jelly? | 1:11:55 | 1:11:58 | |
Now, we're going to let fate decide today, | 1:11:58 | 1:12:00 | |
and you can find out exactly how | 1:12:00 | 1:12:02 | |
after we take a trip to South America - Argentina, to be precise - | 1:12:02 | 1:12:05 | |
to meet up with a certain John Torode. | 1:12:05 | 1:12:07 | |
He's raising the stakes today - literally, | 1:12:07 | 1:12:09 | |
with a distinctly different kind of beefy barbecue. | 1:12:09 | 1:12:13 | |
Try saying that after three glasses of that. | 1:12:13 | 1:12:15 | |
LAUGHTER | 1:12:15 | 1:12:17 | |
I think this is what Argentina was supposed to be like in my mind, | 1:12:34 | 1:12:38 | |
this sort of Latin American architecture, | 1:12:38 | 1:12:41 | |
very sort of Spanish feel, wide open spaces, horses, cattle, | 1:12:41 | 1:12:47 | |
but what I didn't expect is how verdant it is. | 1:12:47 | 1:12:50 | |
It's every shade of green. | 1:12:50 | 1:12:53 | |
You understand now why the cattle love it so much - | 1:12:53 | 1:12:56 | |
lots of grass, no hills, a bit of shade... | 1:12:56 | 1:13:00 | |
They must have a happy life out here. | 1:13:01 | 1:13:03 | |
So this just seems to me the most basic barbecue in the whole world, | 1:13:09 | 1:13:13 | |
because we are used to putting steaks on barbecues. | 1:13:13 | 1:13:18 | |
These guys actually have a fire and that's it. | 1:13:18 | 1:13:21 | |
Now THAT'S a recipe! | 1:13:21 | 1:13:23 | |
Light a fire, stake a side of beef over it and roast for three hours. | 1:13:23 | 1:13:28 | |
Up at the house, the head cook, Oscar's wife Rosa, | 1:13:31 | 1:13:35 | |
is busy with the starters. | 1:13:35 | 1:13:37 | |
Hey, Rosa. Si. What are we making? | 1:13:39 | 1:13:43 | |
Rosa is making empanadas, | 1:13:48 | 1:13:50 | |
Argentina's favourite little pasties. | 1:13:50 | 1:13:53 | |
Once the onions and the red peppers are softened, | 1:13:58 | 1:14:02 | |
Rosa adds the mince, then comes the seasoning. | 1:14:02 | 1:14:05 | |
SHE SPEAKS IN SPANISH | 1:14:07 | 1:14:09 | |
Pimiento rojo? Claro. | 1:14:09 | 1:14:11 | |
(Paprika!) | 1:14:11 | 1:14:12 | |
So you're going to put little green onions in, and they go in last. | 1:14:13 | 1:14:17 | |
OK, what I can understand, the meat's going to cook | 1:14:22 | 1:14:24 | |
and these will go in afterwards to give some texture and more flavour, | 1:14:24 | 1:14:27 | |
instead of garlic. So as you continue to chop, | 1:14:27 | 1:14:30 | |
I suppose I should make an empanada myself. | 1:14:30 | 1:14:33 | |
Eh... So you're going to do empanada carne? | 1:14:33 | 1:14:36 | |
SHE SPEAKS IN SPANISH | 1:14:36 | 1:14:37 | |
'Regardless of the language barrier, Rosa loves a chat.' | 1:14:37 | 1:14:41 | |
And me? | 1:14:42 | 1:14:43 | |
Me? I make empanada verdura. De verdura. | 1:14:43 | 1:14:47 | |
'In short, my empanadas will be basically the same as Rosa's. | 1:14:51 | 1:14:55 | |
'I'm simply substituting the meat for cheese and spinach.' | 1:14:55 | 1:14:58 | |
Pimiento? | 1:14:58 | 1:15:00 | |
Pimienta... | 1:15:00 | 1:15:01 | |
'Rosa's filling looks ready.' | 1:15:01 | 1:15:03 | |
If you look at it now, it's almost like it's made its own gravy, | 1:15:03 | 1:15:06 | |
but it's not fine, like mince. It's actually big lumpy bits. Look. | 1:15:06 | 1:15:10 | |
'So Rosa transfers some of hers into a bowl to cool. | 1:15:10 | 1:15:14 | |
'She also seems in a hurry to start my veggie ones.' | 1:15:14 | 1:15:17 | |
Just, just calm. | 1:15:19 | 1:15:20 | |
I've got to finish. Si. OK? Mix... | 1:15:20 | 1:15:24 | |
Just...piano, piano, gaucho. | 1:15:25 | 1:15:28 | |
So in my mix so far, I've got some onions and peppers, | 1:15:28 | 1:15:31 | |
some spring onions and spinach. | 1:15:31 | 1:15:33 | |
Add to that lots and lots of cheese. | 1:15:33 | 1:15:36 | |
You like this? Muy bueno. Bueno? Muy bueno. | 1:15:36 | 1:15:40 | |
'Now for the real masterclass - the challenge of encasing your filling | 1:15:40 | 1:15:44 | |
'in the pastry disc, a skill which Rosa makes look like child's play. | 1:15:44 | 1:15:50 | |
'As for me...' | 1:15:50 | 1:15:51 | |
First... | 1:15:52 | 1:15:55 | |
Si, si, si. Si? Muy bien. | 1:15:56 | 1:15:58 | |
Like that? | 1:15:58 | 1:15:59 | |
Yeah? | 1:16:04 | 1:16:05 | |
SHE SPEAKS IN SPANISH | 1:16:05 | 1:16:07 | |
OK. So they go... | 1:16:07 | 1:16:08 | |
Muy bien. | 1:16:10 | 1:16:11 | |
A-ha! I got a "muy bien"! | 1:16:11 | 1:16:14 | |
So how many empanadas does the average person eat? | 1:16:14 | 1:16:17 | |
Perfecto! | 1:16:23 | 1:16:24 | |
Perfecto? Perfect! Yes! | 1:16:24 | 1:16:27 | |
'Rosa crimps her meat empanadas differently to identify them, | 1:16:29 | 1:16:33 | |
'while mine get an egg wash and are popped into the oven.' | 1:16:33 | 1:16:36 | |
JOHN: | 1:16:39 | 1:16:41 | |
'And so we have it - Rosa's fried meat empanadas | 1:16:46 | 1:16:49 | |
'and my baked veggie ones, ready for the gauchos, who are outside | 1:16:49 | 1:16:53 | |
'whiling away the time the way I'd imagine they always have. | 1:16:53 | 1:16:57 | |
'This asado is pretty different from the one I had in Buenos Aires, | 1:16:58 | 1:17:02 | |
'but there's one thing that appears at every asado - chimichurri, | 1:17:02 | 1:17:05 | |
'and it's my turn to make it.' | 1:17:05 | 1:17:07 | |
And it's pretty simple, not made up of very many ingredients at all. | 1:17:07 | 1:17:11 | |
Salt first... | 1:17:11 | 1:17:12 | |
And over the top of that we're going to put some hot water. | 1:17:12 | 1:17:16 | |
Some dried parsley. | 1:17:16 | 1:17:18 | |
Some dried chilli. | 1:17:20 | 1:17:22 | |
Some vinegar. | 1:17:22 | 1:17:23 | |
A little bit of oil. | 1:17:25 | 1:17:26 | |
Pepper. | 1:17:28 | 1:17:30 | |
I'll leave that to sit for a second, | 1:17:30 | 1:17:32 | |
and it all starts to come together pretty quickly. | 1:17:32 | 1:17:35 | |
So the story goes that this sauce actually comes from English soldiers | 1:17:36 | 1:17:41 | |
who came here in the early 1800s | 1:17:41 | 1:17:42 | |
and they were saying, "Give me curry, give me curry." | 1:17:42 | 1:17:45 | |
They wanted something spicy like they had in the days of the Raj | 1:17:45 | 1:17:48 | |
in places like India | 1:17:48 | 1:17:49 | |
and that was translated instead of "give me curry" to "chimichurri", | 1:17:49 | 1:17:52 | |
and chimichurri has stuck as the sauce. | 1:17:52 | 1:17:55 | |
I like a bit more freshness, | 1:17:55 | 1:17:56 | |
so I'm going to add a load of chopped parsley and I think | 1:17:56 | 1:17:59 | |
this is going to be perfect with that big hunk of meat | 1:17:59 | 1:18:02 | |
that's sitting there slowly cooking away with the gauchos. | 1:18:02 | 1:18:06 | |
Look at that. | 1:18:06 | 1:18:07 | |
Give me curry - chimichurri. | 1:18:10 | 1:18:11 | |
'Before I get stuck into the main event, there's wine. | 1:18:14 | 1:18:18 | |
'And Rosa's empanadas.' | 1:18:18 | 1:18:20 | |
THEY LAUGH | 1:18:20 | 1:18:21 | |
My first taste of Argentinian grass-fed beef straight off the pampas. | 1:18:24 | 1:18:30 | |
As I've dreamt about for many, many years. | 1:18:32 | 1:18:35 | |
It looks amazing. | 1:18:35 | 1:18:37 | |
It tastes like real beef. It's smoky. | 1:18:40 | 1:18:44 | |
That's... | 1:18:44 | 1:18:45 | |
..heart-thumping stuff. | 1:18:47 | 1:18:48 | |
Eating like this is a rare privilege. | 1:18:50 | 1:18:53 | |
It's so authentic and one thing is really clear - | 1:18:53 | 1:18:56 | |
a gaucho is only as good as his knife. | 1:18:56 | 1:18:59 | |
And there'll be more from John's trip to Argentina next week. | 1:19:06 | 1:19:09 | |
Right, it's time to find out | 1:19:09 | 1:19:11 | |
whether Richard will be facing Food Heaven or Food Hell. | 1:19:11 | 1:19:14 | |
Food Heaven would be this amazing piece of haddock, smoked haddock. | 1:19:14 | 1:19:17 | |
Absolutely. Not really a fishcake, | 1:19:17 | 1:19:18 | |
more like a Scotch egg/fishcake, really. | 1:19:18 | 1:19:21 | |
We can do that, we can do that. We can do that. | 1:19:21 | 1:19:23 | |
Well, these three can do it for us | 1:19:23 | 1:19:25 | |
with some nice curried mayonnaise to go with it. | 1:19:25 | 1:19:27 | |
Deep-fried, nice little crispy breadcrumb on the side of it. | 1:19:27 | 1:19:30 | |
Food Hell, of course, a big pile of cream, classic panna cotta. | 1:19:30 | 1:19:34 | |
Gennaro's favourite dessert, panna cotta, | 1:19:34 | 1:19:37 | |
lovely Italian sort of dish flavoured with vanilla, | 1:19:37 | 1:19:40 | |
we've got some orange in there as well, | 1:19:40 | 1:19:42 | |
nice little jelly to go with it, and some home-made doughnuts. OK. | 1:19:42 | 1:19:46 | |
Now, I said at the beginning of this | 1:19:46 | 1:19:48 | |
it wasn't up to these guys to decide, or our viewers at home | 1:19:48 | 1:19:51 | |
because we're going to let fate decide, the start of 2016. Over here. | 1:19:51 | 1:19:56 | |
OK. Now this, of course, because we're not live today, | 1:19:56 | 1:19:59 | |
we're going to let fate decide in the shape of two balloons. Two balloons. | 1:19:59 | 1:20:03 | |
So I'll get the balloons. OK. | 1:20:03 | 1:20:05 | |
That's that one. Then we've got another one. OK. | 1:20:05 | 1:20:08 | |
Which is in here. Absolutely. | 1:20:08 | 1:20:11 | |
So, inside these two balloons... | 1:20:11 | 1:20:14 | |
Now, you've got to pick a balloon to decide. Which one do you want? | 1:20:16 | 1:20:19 | |
I'm going to go with that one. That one? There's the pin. Off you go. | 1:20:19 | 1:20:23 | |
You going to be OK? Hit the balloon. | 1:20:23 | 1:20:26 | |
Hey! | 1:20:26 | 1:20:27 | |
OK. Where's that gone? | 1:20:27 | 1:20:29 | |
And it says nothing! Oh, he's got it over there! | 1:20:29 | 1:20:32 | |
I'm going to check it, because I don't trust you. Right... | 1:20:32 | 1:20:35 | |
HE GASPS | 1:20:35 | 1:20:37 | |
That's right! | 1:20:37 | 1:20:38 | |
CHEERING | 1:20:38 | 1:20:39 | |
Yeah, that's right! Just to prove a point... | 1:20:39 | 1:20:41 | |
Yeah, let's prove that point. Yeah, yeah... | 1:20:41 | 1:20:44 | |
OK. No, good choice, good choice. | 1:20:46 | 1:20:49 | |
Yeah, yeah. Shall we get cooking? Yeah, let's do it. | 1:20:49 | 1:20:52 | |
Let's get cooking. With the help of these lot, | 1:20:52 | 1:20:54 | |
so we'll lose everything that's got cream in it, out of the way. | 1:20:54 | 1:20:56 | |
First thing we're going to do is get the haddock on the go. There we go. | 1:20:56 | 1:21:00 | |
That does look like milk, though. | 1:21:00 | 1:21:01 | |
Because we're going to poach a little bit. You're not going to eat it. OK. | 1:21:01 | 1:21:04 | |
We're going to take this out afterwards. | 1:21:04 | 1:21:06 | |
Just checking, cos I know what that looks like. | 1:21:06 | 1:21:09 | |
So we're going to basically poach it | 1:21:09 | 1:21:10 | |
and then this is just to cook the haddock, that's all it is. | 1:21:10 | 1:21:13 | |
That's all it is. We're going to flake it. | 1:21:13 | 1:21:15 | |
So basically what we're going to do is poach this. | 1:21:15 | 1:21:17 | |
Gennaro, if you can... I've got it! Let me get out of your way, sir! | 1:21:17 | 1:21:20 | |
You're going to do the quails' eggs. Soft boiled, out, peeled, lovely. | 1:21:20 | 1:21:23 | |
Monica has got the mayonnaise, so if you could do me the potatoes, | 1:21:23 | 1:21:26 | |
that would be great. I feel like I'm just dancing around everybody. | 1:21:26 | 1:21:29 | |
All right, stay there. | 1:21:29 | 1:21:31 | |
Now, for somebody just tuning in, of course, | 1:21:31 | 1:21:34 | |
you're celebrating nearly a year in the Square. Absolutely, yes. | 1:21:34 | 1:21:37 | |
Literally a month, it will be a year. | 1:21:37 | 1:21:39 | |
I came in on the live show in February of last year and yeah... | 1:21:39 | 1:21:44 | |
Straight into a live show, as well. You know, like a treadmill | 1:21:44 | 1:21:48 | |
and you've just got to jump on, it's already running? Yeah. | 1:21:48 | 1:21:51 | |
And they had a big crane shot and they said, "Now." | 1:21:51 | 1:21:54 | |
And that was it and I had to do a scene. Luckily I wasn't speaking, | 1:21:54 | 1:21:57 | |
though, I never had a speaking line to open the show. | 1:21:57 | 1:21:59 | |
My speaking line was later. | 1:21:59 | 1:22:00 | |
So what do you have to do in terms of an interview for that? | 1:22:00 | 1:22:03 | |
Obviously you have to act the part. What do you have to do? | 1:22:03 | 1:22:06 | |
Had they written something for you or with you in mind? | 1:22:06 | 1:22:09 | |
Well, OK, so when you audition, the audition is quite loose. | 1:22:09 | 1:22:13 | |
They give you a script and they basically say, "Act it now" | 1:22:13 | 1:22:17 | |
and you don't really know, you get a little basis, | 1:22:17 | 1:22:19 | |
but you don't really know too much about the character. | 1:22:19 | 1:22:21 | |
When I saw the character, I said, "Whoever gets this role," | 1:22:21 | 1:22:24 | |
cos remember, I didn't think I was going to get it, | 1:22:24 | 1:22:26 | |
I said, "Whoever gets this role is going to be big" | 1:22:26 | 1:22:28 | |
and now I'm here cooking. Yeah, cooking! | 1:22:28 | 1:22:31 | |
So, the potatoes are nearly ready, | 1:22:31 | 1:22:32 | |
and then what you're going to be doing, Richard, | 1:22:32 | 1:22:35 | |
is passing the potatoes through a potato ricer. | 1:22:35 | 1:22:37 | |
OK, how do we do that? | 1:22:37 | 1:22:38 | |
This is a potato ricer. Yeah. They're throwing potatoes at me! Pardon! | 1:22:38 | 1:22:42 | |
And it's putting it in and crushing them. You push them in, | 1:22:42 | 1:22:44 | |
press, squeeze, done. OK. | 1:22:44 | 1:22:47 | |
Just keep repeating the process until all those are in there. | 1:22:47 | 1:22:50 | |
All right, we can do that. Cooking on gas now. Yeah! Sorted. | 1:22:50 | 1:22:53 | |
Right, and inside this fishcake, we're going to use flour, egg... | 1:22:53 | 1:22:57 | |
Flour, egg and breadcrumbs. We've got our fish. | 1:22:57 | 1:22:59 | |
It's all right, I've got this, you don't need to worry about this. OK. | 1:22:59 | 1:23:02 | |
Yeah. He's on it. I've got this. | 1:23:02 | 1:23:04 | |
How many eggs you need, James? | 1:23:06 | 1:23:08 | |
Gennaro, how are you doing? OK. I need about six. | 1:23:08 | 1:23:11 | |
Six? Can we do it with two? Can you do two? | 1:23:11 | 1:23:14 | |
LAUGHTER | 1:23:14 | 1:23:17 | |
I'm still working on this! What are you doing? Shall I do the other one? | 1:23:17 | 1:23:21 | |
Yeah, you do the other one. | 1:23:21 | 1:23:22 | |
Just not good enough, mate, it's not good enough! | 1:23:22 | 1:23:24 | |
You knew I was coming. What are you doing at the sink? | 1:23:24 | 1:23:27 | |
I want to soft boil it. | 1:23:29 | 1:23:32 | |
Eh? You want to sort boil this, it's not easy! | 1:23:32 | 1:23:35 | |
No, just... Why did you give me this hard job to do it? | 1:23:35 | 1:23:38 | |
Can you do it over here so people can see? Yeah, all right. All right. | 1:23:38 | 1:23:43 | |
LAUGHTER | 1:23:43 | 1:23:46 | |
OK, let's have a look, OK! | 1:23:46 | 1:23:49 | |
It's OK like this. | 1:23:49 | 1:23:51 | |
Why do you give me this... MONICA: First time doing this? Sorry? | 1:23:53 | 1:23:57 | |
Look, it's two of us that can't beat one. | 1:23:57 | 1:24:00 | |
There you go, sir. | 1:24:01 | 1:24:03 | |
Thank you very much. No worries. | 1:24:03 | 1:24:05 | |
So we've got our potatoes. What I'm going to do is wash my hands. | 1:24:05 | 1:24:08 | |
Yeah, wash your hands! | 1:24:08 | 1:24:09 | |
LAUGHTER | 1:24:09 | 1:24:11 | |
A bit of the curry powder, bit of lemon. And then we season it up. | 1:24:11 | 1:24:15 | |
So what we're going to do is take... | 1:24:15 | 1:24:19 | |
We've made progress here. Yeah, we've done one and a half! | 1:24:19 | 1:24:21 | |
Right, we're going to take this mixture | 1:24:21 | 1:24:23 | |
and quite quickly we need those eggs, | 1:24:23 | 1:24:25 | |
because what we do is basically | 1:24:25 | 1:24:27 | |
just take a little piece of this mixture. You want to take a bit? OK. | 1:24:27 | 1:24:30 | |
About that much. | 1:24:30 | 1:24:32 | |
And then we take a peeled quail's egg, which just so happens | 1:24:32 | 1:24:36 | |
that I've actually done about six of these already. | 1:24:36 | 1:24:39 | |
Thank God for that! | 1:24:39 | 1:24:40 | |
I've got them all done because I anticipated this happening, | 1:24:40 | 1:24:43 | |
so I've peeled six - already done. And now you tell me! | 1:24:43 | 1:24:47 | |
We have two. Yeah, there's another two. | 1:24:47 | 1:24:50 | |
So then you take the flour. Yeah. | 1:24:50 | 1:24:53 | |
He's got enough. Has he got enough? | 1:24:53 | 1:24:55 | |
Then the egg. OK. | 1:24:55 | 1:24:57 | |
And then the breadcrumbs. Right? OK. | 1:24:57 | 1:25:01 | |
Now, what's... | 1:25:01 | 1:25:02 | |
What Daniel will do is hopefully | 1:25:04 | 1:25:06 | |
take our ones that we've got in the breadcrumbs, | 1:25:06 | 1:25:09 | |
if you can roll them around and then deep fat fry them, Daniel. | 1:25:09 | 1:25:12 | |
Yeah. We're going to take about four altogether. | 1:25:12 | 1:25:14 | |
I'm going to wash my hands again. | 1:25:14 | 1:25:16 | |
So the flour, roll them in there. Yeah. Flour. | 1:25:16 | 1:25:19 | |
How are we doing with the mayonnaise? | 1:25:19 | 1:25:21 | |
Monica, explain how to make mayonnaise. Off you go. | 1:25:21 | 1:25:23 | |
So mayonnaise, we've got some egg yolks in there. | 1:25:23 | 1:25:25 | |
There's some curry powder that's being mixed up with the vinegar | 1:25:25 | 1:25:28 | |
and then... Lemon, lemon! | 1:25:28 | 1:25:30 | |
And squeeze a lemon at the end, yes, and the oil just as it's blitzing. | 1:25:30 | 1:25:34 | |
It's my first time, I have to say, I've made a mayo like this, James, | 1:25:34 | 1:25:37 | |
so a bit worried. Best chef in the world! | 1:25:37 | 1:25:39 | |
And Gennaro, the best chef in the... No, you are! Oh, sorry. | 1:25:39 | 1:25:42 | |
Gennaro apparently is teaching me how to make it. | 1:25:42 | 1:25:45 | |
It's going to be amazing. | 1:25:45 | 1:25:46 | |
Enough, enough! Enough? Thank you. | 1:25:46 | 1:25:49 | |
If you can dress me up a little salad with some lemon | 1:25:49 | 1:25:53 | |
and a bit of oil, please, chef, thank you very much. | 1:25:53 | 1:25:57 | |
And then, in we go with our... | 1:25:57 | 1:25:59 | |
I'm just going to check what's going on here. | 1:25:59 | 1:26:01 | |
Yeah, looks good, all right. | 1:26:01 | 1:26:03 | |
OK, chef. So in we go with the... | 1:26:03 | 1:26:07 | |
the little eggs. | 1:26:07 | 1:26:08 | |
And then what we're going to do is grab a plate on here. | 1:26:10 | 1:26:14 | |
Two. Two. OK, let's move all this stuff from here. | 1:26:20 | 1:26:23 | |
Take them out before they blow up. | 1:26:23 | 1:26:25 | |
That's it. Thank you. | 1:26:27 | 1:26:28 | |
We've got a nice salad. | 1:26:30 | 1:26:33 | |
Bit of salt on them? Yeah, little salt. | 1:26:33 | 1:26:35 | |
Ladies and gentlemen, you too could employ your own chefs like this. | 1:26:35 | 1:26:39 | |
LAUGHTER | 1:26:39 | 1:26:40 | |
And then you've got... Work experience is quite cheap, actually. | 1:26:40 | 1:26:43 | |
And then the idea is you cut one of these. Yeah? | 1:26:43 | 1:26:47 | |
You have to work your way up, guys, you have to work your way up. | 1:26:47 | 1:26:50 | |
You've got to just start with these guys. | 1:26:50 | 1:26:53 | |
And there you have it. | 1:26:54 | 1:26:56 | |
Your deep-fried kind of fish Scotch egg kind of thing. OK. | 1:26:56 | 1:27:01 | |
Tell me what do you think. Can I move it here, closer to me? Dive in. | 1:27:01 | 1:27:06 | |
OK, guys. Right, to go with this | 1:27:06 | 1:27:08 | |
Olly has chosen a Lot Series Bushvine Chenin Blanc 2015, | 1:27:08 | 1:27:12 | |
priced at ?9.99 from Aldi, this one. | 1:27:12 | 1:27:17 | |
Go for it, go for it, go for it. | 1:27:17 | 1:27:19 | |
Everybody's diving! | 1:27:20 | 1:27:21 | |
Those eggs were expertly peeled. | 1:27:21 | 1:27:24 | |
Today was a good day. Today was a good day? | 1:27:24 | 1:27:26 | |
Today was a good day. The last dish raised the game again? | 1:27:26 | 1:27:29 | |
This is...the creme de la creme. Yeah. Right here. | 1:27:29 | 1:27:32 | |
And what wine is this? Since I drink wine now. | 1:27:32 | 1:27:34 | |
LAUGHTER | 1:27:34 | 1:27:37 | |
This is the white one. This is the white wine? This is the white wine. | 1:27:37 | 1:27:40 | |
OK, what year is this? This is relatively new. What is this, 2015? | 1:27:40 | 1:27:45 | |
2015. Good year, good year. | 1:27:45 | 1:27:46 | |
Mmm. Yeah, I like the way it hits the palate. | 1:27:49 | 1:27:52 | |
Sante. Cheers. Cheers. Sante. Sante. | 1:27:52 | 1:27:55 | |
See, the worrying part of this, | 1:27:55 | 1:27:57 | |
you said things have increased throughout the whole show | 1:27:57 | 1:28:00 | |
and you know who was cooking first? Anyway... | 1:28:00 | 1:28:04 | |
Well, that's all today on Saturday Kitchen. | 1:28:04 | 1:28:06 | |
Thanks to the brilliant Gennaro Contaldo, | 1:28:06 | 1:28:08 | |
Monica Galetti and Daniel Galmiche, also to Richard Blackwood. | 1:28:08 | 1:28:11 | |
Cheers to Olly Smith for the great wine choices. This one's a cracker. | 1:28:11 | 1:28:14 | |
Remember, all the recipes are, as always, on our website. | 1:28:14 | 1:28:17 | |
Go to bbc.co.uk/saturdaykitchen | 1:28:17 | 1:28:19 | |
It's business as usual next week. | 1:28:19 | 1:28:21 | |
We're back live with more sensational recipes for you, but in the meantime, | 1:28:21 | 1:28:24 | |
have a great day and enjoy the rest of your weekend, and happy 2016. | 1:28:24 | 1:28:27 | |
Bye for now. Happy New Year! | 1:28:27 | 1:28:29 |