:00:12. > :00:22.Good morning if you would like word-class food, cooked for you,
:00:22. > :00:34.
:00:34. > :00:38.you are in the right place. This is Saturday Kitchen Live! Welcome to
:00:38. > :00:43.the show. With me in the studio today are two
:00:43. > :00:46.top chefs. First, the man behind the award-winning array of
:00:46. > :00:50.restaurants, in Plymouth it is the brilliant, James Tanner. Next to
:00:51. > :00:54.him a Mexican chef with a passion for modern cooking techniques. His
:00:54. > :00:58.new restaurant is winning rave reviews, it is Fernando Stovell.
:00:58. > :01:03.Good morning to you. James, you are firing off, what are
:01:03. > :01:04.you cooking for us? I have great seared plaice fillets with warm
:01:04. > :01:09.butterbeans, lemon, chilli and herbs.
:01:09. > :01:14.So, the creme fraiche there is used to finish it off? Yes it adds a
:01:14. > :01:17.wonderful creaminess to the sauce. And you can use tinned beans, and
:01:17. > :01:23.it is quick? It is a dish in minutes.
:01:23. > :01:29.So, a quick dish here, Fernando, go on, then? My dish looks complex but
:01:29. > :01:34.it is not it is braised belly and shoulder. It is rolled up like a
:01:34. > :01:40.sausage shape with two textures of cauliflower with prunes tote.
:01:40. > :01:46.And some soaked prunes on the side. And pork crackling as well.
:01:46. > :01:51.So, two tasty dishes to look forward to and the usual line-up of
:01:51. > :01:54.foodie films from the archives, today, helpings from Rick Stein and
:01:54. > :02:01.from Raymond Blanc and Celebrity MasterChef. Now our special guest
:02:01. > :02:06.has appeared in some of the most iconic films made, including The
:02:06. > :02:10.Deep, Casino Royale and one of my all-time favourite films, Bullitt,
:02:10. > :02:14.with the great Steve McQueen. Please, welcome to Saturday Kitchen
:02:14. > :02:19.it is the fabulous, Jacqueline Bisset. Great to have you on the
:02:19. > :02:25.show. Thank you for joining us. Thank you, this is wonderful.
:02:26. > :02:31.Firstly, what a career. Incredible. Really, what you have done. One of
:02:31. > :02:34.your first films with the great Audrey Hepburn? Yes. Was that
:02:34. > :02:39.really the defining start of your career with Hollywood? Do you need
:02:39. > :02:48.a break like that? Well, Casino Royale was before that, but the
:02:48. > :02:52.person that I give credit to is Roman Polanski. He gave me my start,
:02:52. > :02:56.my first part. I could not speak at that point. I could not walk and
:02:56. > :03:02.talk at the same time. We are talking about your career
:03:02. > :03:07.later on. Now, of course, at the end of the programme I am going to
:03:07. > :03:10.cook food heaven or food hell for Jacqueline it is based on your
:03:10. > :03:15.favourite ingredient, food heaven, or the nightmare ingredient, food
:03:15. > :03:19.hell. So, food heaven, what is it? A sea bass.
:03:19. > :03:24.You are a big fan of Italian food? Yes.
:03:24. > :03:32.I love it. What about the dreaded food hell?
:03:32. > :03:38.Bananas. The creamy textures that make mousse-type foods. Bananas and
:03:38. > :03:42.banana cake! So, sea bass or bananas. For food heaven I have
:03:42. > :03:45.something influenced by jack lien's love Italian food, salt baked sea
:03:45. > :03:52.bass with pesto and crispy pancetta pasta. We are covering the fish in
:03:52. > :03:58.sea salt. Baking it in the oven, then serving it on a bed of pasta
:03:58. > :04:04.with pancetta, and finished with a few basil leaves on the top.
:04:04. > :04:10.Or the food hell. Bananas, which I will turn into a dessert. The
:04:10. > :04:15.bananas covered in batter, deep fried, served with a vanilla
:04:15. > :04:19.souffle, and a scoop of ice-cream. Who knows? You will have to wait
:04:20. > :04:26.until the end of the show to see which one jack lien gets. If you
:04:26. > :04:35.would like to ask a question today, call this number:
:04:35. > :04:41.If I get to speak to you I will be asking if jack lien is facing food
:04:41. > :04:46.heaven or -- Jacqueline is facing food heaven or food hell.
:04:46. > :04:49.Now, cooking with us next, it is the man with a passion for great
:04:49. > :04:53.British seafood it is James Tanner. Great to have you on the show,
:04:54. > :04:58.James. James.
:04:58. > :05:05.So, tell us about this dish? We are using great British place. We are
:05:05. > :05:15.cooking it with butter beans. A touch of lemon, chilli, creme
:05:15. > :05:15.
:05:15. > :05:19.fraiche and all done in quick time. This is a good price of fish for
:05:19. > :05:24.this time of year. I will start with the fillets. You are going in
:05:24. > :05:28.with the onion, a bit of grated ginger and chilli.
:05:29. > :05:35.A lot of people choose to use sole over place, but it is a great fish
:05:35. > :05:39.in its own right. It is superfresh. You want a semi-
:05:39. > :05:45.flexible knife and listen to this popping against the bones. If you
:05:45. > :05:48.are doing that, you are getting a great fillet like. This
:05:48. > :05:52.You want to keep as much fillet as possible.
:05:52. > :05:57.Very much so. It also cooks very quick.
:05:57. > :06:00.So, o touch of garlic James. Thank you very much. Basically we are
:06:00. > :06:04.using butter beans as the starch element to it. That is the plan
:06:04. > :06:10.with this one. We are cooking the beans out in water with no salt. If
:06:10. > :06:14.you put in salt they take a long time to cook. On top of that a
:06:14. > :06:20.touch oftime in there, a -- thyme in there, a touch of garlic. There
:06:20. > :06:26.you have it. The secret of this is to break this
:06:26. > :06:30.down. There are four fillets, two on the top, two on the bottom.
:06:30. > :06:35.With a round fish like trout there are two fillets.
:06:35. > :06:40.Exactly. This is the row here, I don't want that. Obviously you can
:06:40. > :06:45.get a fishmonger to do it for you. On this instance we grab the knife.
:06:45. > :06:50.You can use the knife in is sawing motion or just hold the skin, hold
:06:50. > :06:55.the knife and wiggle the skin and off it comes, but also the
:06:55. > :07:00.fishmonger can do that for you. We take this little chain off the end.
:07:00. > :07:09.I don't want this. And the good thing about this,
:07:09. > :07:14.buying the fish whole, you can see that the fish is fresh with the
:07:14. > :07:18.clear eyes. Lts, fish should have sea slime --
:07:18. > :07:23.also, fish should have some sea slime on it, very important.
:07:23. > :07:28.There we go. The rest of the fish we put to one side.
:07:28. > :07:35.The last time you were on you had opened up a new place. Is it going
:07:35. > :07:40.well in Plymouth? Well, we have Tanners. The brasserie, we have had
:07:40. > :07:44.that for seven years. I am excited about that. This spring we have a
:07:44. > :07:51.private dining room coming along that is fantastic. Also we have
:07:51. > :07:56.launched a contract catering company, that is a different angle
:07:56. > :08:03.for us. So, the butterbeans. These have
:08:03. > :08:07.been soaked overnight in cold water. I will drain them off and give them
:08:07. > :08:12.a shake. You can buy them in tins? You could.
:08:12. > :08:17.You can buy them in a can and wash off the Brighton.
:08:17. > :08:23.They do amazing Spanish butterbeans in a glass jar.
:08:23. > :08:28.Very much so, but wash them off. There thyme, a clove of garlic.
:08:28. > :08:34.Some chefs use a stock, but I don't think we have to do that. Lots of
:08:34. > :08:38.water, bring the heat up, take the scum off the top and cook them for
:08:38. > :08:45.about 30 to 40 minutes, that is how we get the creaminess.
:08:45. > :08:50.Now, how are we getting with the veg? Lovely. And the key to the
:08:50. > :08:55.beans are not to add salt to them? Yes, otherwise it takes ages. Now,
:08:55. > :09:00.a touch of red onion in there. A touch of the garlic and a touch of
:09:00. > :09:06.the ginger. Make sure that the heat is up. We want to cook this out
:09:06. > :09:13.with no colour, but if we don't we will get the raw garlic and ginger
:09:13. > :09:19.taste we do not want so. Move it around a medium-heat pan. Not too
:09:19. > :09:26.hot. Now it is starting to do its thing. Give it another 20 seconds
:09:26. > :09:31.or so. Next up the beans. Put the cooked
:09:31. > :09:35.beans off to one side and literally drop them in at the end.
:09:35. > :09:45.If you would like to ask a question to the chefs today, call this
:09:45. > :09:54.
:09:54. > :09:59.and the drained beans that we have got.
:09:59. > :10:04.Now, you have been helping me out as well as your restaurant stuff.
:10:04. > :10:09.It is a project that is dear to my heart. It is the hospital food?
:10:09. > :10:15.Indeed it was a big challenge. Myself and my brother Chris. The
:10:15. > :10:20.challenge for the south-west, it is Operation Hospital Food. We went
:10:21. > :10:26.down to Truro. First of all, I have to add. You said to come around,
:10:26. > :10:31.have a beer, pizza, it was all good... I did, the next thing we
:10:31. > :10:34.know, we rock up to the Royal Cornwall Hospital, and thought we
:10:34. > :10:37.would look at the food operation. It was fantastic.
:10:37. > :10:43.I have never done it before in my life.
:10:43. > :10:47.Said hello to everyone. Then all of a sudden, we were doing
:10:47. > :10:54.a challenge. What was this? It was weird,
:10:54. > :10:59.really! We had to do recipes for fork crushable food for stroke
:10:59. > :11:03.patients. I forgot to tell you! It is a
:11:03. > :11:08.specific brief but a challenging brief as well? It was not easy. I
:11:08. > :11:12.will not lie! Also, for me I had never done this kind of cooking
:11:12. > :11:17.before. So my recipes for a service or for
:11:17. > :11:22.four to ten, now I had to do it for 350.
:11:22. > :11:27.This was a job I did about two years ago, I wanted to change the
:11:27. > :11:31.food in a hospital in Scarborough. We managed to do that, now it has a
:11:31. > :11:36.bigger award that they were going for. It is a fantastic story of the
:11:36. > :11:42.progress that they have made over the last 18 months.
:11:42. > :11:49.I decided to do another hospital and another and another. It snow-
:11:49. > :11:52.balled. I tieded -- decided that I could not do it on my own but they
:11:52. > :11:55.all said yes and they are still speaking to me.
:11:55. > :12:01.Tune in on BBC One from the 18th of February.
:12:01. > :12:06.Tell us about the fish now. So, the fish I have laid away. I
:12:06. > :12:11.have washed my hands off. As this starts to get this colour
:12:11. > :12:16.it is seconds, right, just to cook the fish it is so, so quick.
:12:16. > :12:22.You are looking at no more than a minute to cook this? Right.
:12:22. > :12:30.Lie it over on itself. Leave the heat in the pan to cook it off. 20
:12:30. > :12:38.seconds or so. Now some chefs use chicken stock
:12:38. > :12:45.reduction, I find it a little harsh. This is where it comes to together.
:12:45. > :12:52.Creme fraiche. You chop the herbs. The herbs are mint, also dill.
:12:52. > :12:57.Obviously that wonderful flavour from the aniseed. Give it is stir
:12:57. > :13:02.it comes together. When we sweated off the beans with the vegetables
:13:02. > :13:08.we added a touch of lemon. You get the wonderful citrus oil from the
:13:08. > :13:12.skin. We will layer this up. Really give it a good mix. So you get the
:13:12. > :13:14.lovely pieces of the chopped veg there. Some of the sauce over the
:13:14. > :13:20.top. There is the fish.
:13:20. > :13:24.The fish is looking cool. We are going to put this on. A few ends of
:13:24. > :13:34.dill. It is a strong herb, but the fish is not falling apart. This is
:13:34. > :13:39.
:13:39. > :13:46.what we want. Another over the top. Go on, do a chef scatter.
:13:46. > :13:48.There you go, �12.50. So, tell us what that is again?
:13:48. > :13:58.That is my seared plaice fillets with warm butterbeans, lemon,
:13:58. > :14:03.chilli and herbs. How good does that look? Now they
:14:03. > :14:06.say if it looks good it will taste good. So this is what you get to
:14:06. > :14:12.eat. Even at this time in the morning.
:14:12. > :14:16.Are we sharing the plate? Yes. Dive in, but the little bit of
:14:16. > :14:21.lemon works. It is adding to the freshness.
:14:21. > :14:27.Yes, it is lovely, zingy. Quick to cook and light to eat. I love it.
:14:27. > :14:31.If you wanted to do it quicker you can use the tinned beans. Don't
:14:31. > :14:38.salt them. No, they will go like bullets!
:14:38. > :14:41.Happy with that? Yes! Right we need wine to go with this. We sent Olly
:14:42. > :14:46.Smith out on to the streets of London to take in the sights from a
:14:46. > :14:52.height. Let's see what he has chosen to go with James' fantastic
:14:52. > :14:57.chosen to go with James' fantastic fish.
:14:57. > :15:02.I've come to the highest building in Western Europe. Behold the view
:15:02. > :15:12.from the Shard. A perfect spot to swoop down to the City and pick out
:15:12. > :15:16.
:15:16. > :15:21.gems to have with the dishes on today's show.
:15:21. > :15:25.With James' pristine place, a white wine of zest and fragrance is
:15:25. > :15:30.perfect for having with the fresh flavours through the dish, all the
:15:30. > :15:38.way to the shores of glory harbour. With the treats of the sea you can
:15:38. > :15:44.pick an Italian white, such as this Peccorina, but however with the
:15:44. > :15:52.depth of the beans, I am looking for an earthy blend from France,
:15:52. > :15:56.Cotes de Luberon Blanc 2011. Splashdown! This brilliant blend of
:15:56. > :16:00.blank comes from a region so beautiful it is like an
:16:00. > :16:06.impressionist's summer landscape. What it gives to the wine, warm
:16:06. > :16:11.days and cool nights, is plump texture and a zing in the tail!
:16:11. > :16:15.Squeeze my speech! That is lush. It has freshness. Zing. That's the
:16:15. > :16:20.quality I'm looking for to link up with the bright flavours in the
:16:20. > :16:24.dish, the ginger and the lemon. Then there is the peachy texture.
:16:24. > :16:29.That works with the earthy beans and the glossy creme fraiche and
:16:29. > :16:34.the flesh of the fish. Finally, there is the aromatic character. It
:16:34. > :16:41.is subtle but just what we are looking to pair up with the herbs,
:16:41. > :16:46.the dill, the thuem, the mint and the joyful spank of chilli -- thyme.
:16:46. > :16:51.James, here is to your perfect place, cheers! Cheers indeed. Now,
:16:51. > :16:56.mixed thoughts with this one. Not about the food but the wine. What
:16:56. > :17:01.do you reckon? I can understand why he has gone with it with the chilli
:17:01. > :17:08.flavour it is OK. I tried this in rehearsal. It was
:17:08. > :17:13.7.00am. So it did taste like Aquafresh, but I'm not a fan of.
:17:13. > :17:19.This so that is three strikes... Four, I'm afraid.
:17:19. > :17:23.He will not be happy. Olly, better luck next time. Coming
:17:23. > :17:32.up, Fernando is giving us pork with a Mexican twist. Remind us of what
:17:32. > :17:37.it is again? It is two textures with chilli, cauliflower and prunes.
:17:37. > :17:41.First, let's head off to Thailand Forfar eastern food with the great
:17:41. > :17:51.Rick Stein. First, he is having dinner at one of the busiest fish
:17:51. > :17:53.
:17:53. > :17:59.restaurants in the world. You will I think all the burners
:17:59. > :18:06.It was absolutely seared on my eyeballs, these woks,
:18:06. > :18:07.$:/STARTFEED.
:18:07. > :18:15.$:/STARTFEED.
:18:15. > :18:17.I first came here 20 years ago.
:18:17. > :18:19.$:/STARTFEED.
:18:19. > :18:20.I think all the burners were over there then.
:18:20. > :18:20.Here
:18:20. > :18:20.Here down
:18:20. > :18:24.Here down the
:18:24. > :18:34.Here down the end you go and choose the fish and vegetables, then bring
:18:34. > :18:36.
:18:37. > :18:45.it back here to cook it. They give Well, it's a tourist attraction,
:18:45. > :18:49.So, what you do is to select what maybe a grouper, maybe a few
:18:49. > :18:52.and some blue swimmer crabs, and possibly a mud crab.
:18:52. > :18:54.Basically, you buy whatever takes your fancy,
:18:54. > :18:55.then you go up to the checkout
:18:55. > :18:57.and be prepared for a pretty serious bill,
:18:57. > :19:00.because it ain't cheap.
:19:00. > :19:02.From what I could make out,
:19:02. > :19:05.beautifully done split prawns with turmeric,
:19:05. > :19:07.clams in oyster sauce, the meat from the mud crab,
:19:08. > :19:11.cooked with egg and more turmeric, was brilliant.
:19:11. > :19:13.And steamed blue swimmers.
:19:13. > :19:15.And finally,
:19:15. > :19:18.the grouper, hard-fried - the most common way over here.
:19:18. > :19:21.It's a place definitely worth a visit,
:19:21. > :19:24.but maybe just the once.
:19:24. > :19:26.It was all a bit big and overwhelming.
:19:26. > :19:29.More on my scale was som tum thai.
:19:29. > :19:32.We call it green papaya salad.
:19:32. > :19:35.Pounded chilli and garlic, then dried shrimp.
:19:35. > :19:38.Now, this was cooked by Charoensi, who was taught by her mum.
:19:38. > :19:42.That's very rare to find in a five-star hotel.
:19:42. > :19:46.She's added peanuts, chopped up French beans, and tomato,
:19:46. > :19:49.which she gently bruises.
:19:49. > :19:52.This salad would be in my top five dishes in Asia.
:19:52. > :19:54.Then palm sugar and fish sauce.
:19:54. > :19:58.When you see fish sauce, then lime juice isn't too far behind.
:19:58. > :20:00.The key to it all is shredded green papaya.
:20:00. > :20:03.This salad is so refreshing, sour and hot.
:20:03. > :20:05.Paradoxically, all that chilli and sourness
:20:06. > :20:09.seems to cool you down in a hot and steamy climate.
:20:09. > :20:11.It makes the perfect accompaniment
:20:11. > :20:17.to a very famous curry here in Thailand.
:20:17. > :20:19.That is very, very nice indeed. It's a masaman curry.
:20:19. > :20:22.It's really quite mild, which is unusual for Thailand.
:20:22. > :20:25.Its origins, actually, are India, and "masaman" means Muslim curry,
:20:25. > :20:28.but it's a very typically Thai dish now.
:20:28. > :20:32.And it partners very well, I think, this papaya salad,
:20:32. > :20:34.which, of course, is searingly hot,
:20:34. > :20:37.but like all eating in Thailand, everything comes together
:20:37. > :20:42.and you just take what you like and- actually balance things yourself.
:20:42. > :20:46.What I really like about this restaurant, though, is it's in the hotel.
:20:46. > :20:51.Big international hotel, I'm staying here,
:20:51. > :20:52.'When I got home,
:20:52. > :20:54.'I decided to make this curry the way Charoensi taught me,
:20:54. > :20:55.'using chuck steak.'
:20:55. > :20:57.In goes some coconut milk,
:20:58. > :21:00.a couple of whole cinnamon sticks,
:21:00. > :21:03.and the thing that really matters to me are these black cardamoms.
:21:03. > :21:05.They're not like the green cardamoms -
:21:05. > :21:07.they've got a lovely smoky flavour
:21:07. > :21:09.which will come out in the final dish.
:21:09. > :21:12.Some water.
:21:12. > :21:17.And finally, a teaspoon of salt.
:21:17. > :21:20.I'm just gonna stir all that lot in now.
:21:20. > :21:24.The great thing about this dish is it's so easy to make.
:21:24. > :21:26.I mean, all you need to worry about really,
:21:26. > :21:29.cos this is just now left to simmer- for about two hours
:21:29. > :21:31.with the lid partly covered,
:21:31. > :21:34.is to make a really, really good musaman curry paste.
:21:34. > :21:35.Now I'm going to roast, or dry-fry,
:21:35. > :21:37.pan-fry these ingredients without oil.
:21:37. > :21:38.First of all some chillies,
:21:38. > :21:41.Kashmiri chillies, and then some whole coriander seeds.
:21:41. > :21:44.And then some cumin seeds.
:21:44. > :21:45.I mean, the point of roasting all these
:21:45. > :21:47.is it just gives it an incomparable
:21:47. > :21:49.toasty flavour, the curry,
:21:49. > :21:50.and you can buy...
:21:51. > :21:53.Er, sorry, that was mace in there then.
:21:53. > :21:55.You can buy musaman curry paste
:21:55. > :21:58.but you can't beat doing this sort of thing yourself,
:21:58. > :21:59.it really makes so much difference.
:21:59. > :22:01.Some cloves in there, some cinnamon,
:22:01. > :22:03.and finally, some cardamom seeds.
:22:03. > :22:06.These are the seeds from green cardamoms this time,
:22:06. > :22:08.not the black cardamoms that I used earlier.
:22:08. > :22:11.So, just turn that around and just let the colour...
:22:11. > :22:14.er, colour as well as the aroma develop.
:22:14. > :22:17.And it's just that gorgeous...
:22:17. > :22:20.That's a good Nigella word - gorgeous, I like that.
:22:20. > :22:24...gorgeous aroma that comes from these toasted spices.
:22:24. > :22:27.Don't want to go on too far, else otherwise you'll burn them.
:22:27. > :22:31.I always think a good meat curry needs toasted spices,
:22:31. > :22:35.but generally, for a fish curry, I favour not toasting them,
:22:35. > :22:37.just having it a bit more aromatic.
:22:37. > :22:38.So, that's really hot,
:22:38. > :22:42.so now I'm gonna tip those into a spice grinder and grind them all up.
:22:42. > :22:44.HE COUGHS And the chillies are a bit...
:22:44. > :22:46.get your chest a bit.
:22:46. > :22:47.Good for you, of course.
:22:47. > :22:49.There we go.
:22:49. > :22:52.Give 'em a grind.
:22:52. > :22:56.'I fried off onion and garlic
:22:56. > :22:59.'and then I add the all-important shrimp paste.
:22:59. > :23:02.'Not different, really, to adding anchovies in the Mediterranean meat stew.
:23:03. > :23:04.'Then in go those ground spices,
:23:04. > :23:07.'which I mix in with the fried onions and garlic
:23:07. > :23:11.'and put that into the food processor.
:23:11. > :23:14.'I add chopped lemongrass, slices of ginger
:23:14. > :23:17.'and finally, coconut milk, then blend.
:23:17. > :23:21.'The beef has been gently simmering- in that mixture of coconut milk,
:23:21. > :23:24.'cinnamon and cardamom for nearly two hours, so it's pretty tender.
:23:24. > :23:26.'I remove it and add some potatoes,
:23:26. > :23:29.'which need to cook for about 15 minutes.'
:23:29. > :23:33.So, in with this wonderful, wonderful musaman paste.
:23:33. > :23:36.Stir that all the way through...
:23:36. > :23:38.like that.
:23:38. > :23:40.And now some tamarinds.
:23:40. > :23:42.This is actually what I'd call tamarind water,
:23:42. > :23:45.so I've taken the paste, which quite often has seeds in it,
:23:45. > :23:48.mixed it with a bit of water and put it through a sieve.
:23:48. > :23:50.Next, more coconut milk.
:23:50. > :23:53.It's a really important part of this curry.
:23:53. > :23:55.In with that.
:23:55. > :23:56.And now some palm sugar.
:23:56. > :24:01.About... Well, a large teaspoon, I'd say. Maybe a bit more.
:24:01. > :24:03.And now fish sauce, of course.
:24:04. > :24:06.Here we go.
:24:06. > :24:15.And now to return the meat.
:24:15. > :24:18.So I'm putting in some fresh basil,- just torn up,
:24:18. > :24:20.and some peanuts, whole peanuts.
:24:20. > :24:24.Just gives a lovely little crunch right at the end.
:24:24. > :24:27.So there it is, the musaman or masaman curry.
:24:27. > :24:31.A Thai dish, no doubt, but one that- would not exist today
:24:31. > :24:34.had it not been for those early Arab traders
:24:34. > :24:38.who introduced Muslim curries and spices to Thailand.
:24:38. > :24:48.Here at this restaurant,
:24:48. > :24:49.How
:24:49. > :24:49.How good
:24:49. > :24:52.How good did
:24:52. > :24:57.How good did that massaman curry look? Now for this week's
:24:57. > :25:02.masterclass, I thought I would show you how to prepare I think is one
:25:02. > :25:05.of the best seafood ingredients from this island. I think it is
:25:05. > :25:09.fantastic. You can get it from Ireland, from the West coast of
:25:09. > :25:18.Scotland, then the top end of Ireland. In Ireland they call them
:25:18. > :25:25.the Dublin Bay Prawns, these are language steens -- language steens.
:25:25. > :25:32.In the 60s, they caught them in the net. They wondered what to do with
:25:32. > :25:39.them. They steamed them. Another thing was monkfish. They
:25:39. > :25:43.would cut that up into small pieces and deep-fry it.
:25:43. > :25:48.This also made skampy from this. Now, to prepare them you remove the
:25:48. > :25:53.head and the tail off and peel them. It is so easy once you break the
:25:53. > :25:56.shell like I have done. So you just peel this and the meat
:25:56. > :26:01.So you just peel this and the meat comes out.
:26:01. > :26:07.Keep them whole and twist that off. Press both sides of the shell. When
:26:07. > :26:11.they are cooked this is the same. Then just peel them off. You get
:26:11. > :26:16.this lovely piece of meat. These are not cheap now.
:26:16. > :26:20.Before, in the 60s, they would give them away, now thanks to the
:26:20. > :26:29.Italians and the Spanish who buy a lot of them and the French, they
:26:29. > :26:34.actually charge about �1 to �2. Is it the same family as the
:26:34. > :26:40.shrimp? Yes. They are fantastic. I am going to
:26:40. > :26:46.deep-fry them in a batter. This is using flour and corn flour. Corn
:26:46. > :26:52.flour is done in a lot of Japanese- style batter. I am also adding
:26:52. > :26:58.vodka, salt and tonic water. If we mix it together you end up
:26:58. > :27:03.with this batter. Now with the cornflour in there p
:27:03. > :27:09.will absorb it quickly. If we leave it to one side for a second, then
:27:09. > :27:13.we can add more liquid to it. The texture there is right. Then we
:27:13. > :27:20.will deep-fry those. Keep the shells and use them to make great
:27:20. > :27:28.soups out of them. You can freeze them and make a great langoustine
:27:28. > :27:32.bisque. Blend it with tomato, cream, brandy
:27:32. > :27:37.and you have an amazing soup. Now, while I'm doing this you can
:27:37. > :27:42.tell me about your new programme coming out this Monday? It is
:27:42. > :27:46.Monday and Tuesday. Two days in a row. I come in on Tuesday, but it
:27:46. > :27:52.starts on Monday. It is called? Dancing On The Edge.
:27:52. > :27:56.It is based in the 30s? Yes, at a time when there was considerable
:27:56. > :28:02.racism in England. It is a fascinating tale with fascinating
:28:02. > :28:07.actors in it. It is a great cast? Yes, John Good
:28:07. > :28:17.man, Matthew Goode and many, many others.
:28:17. > :28:20.It is based around a jazz band? there is the band leader. They have
:28:20. > :28:27.performed before but they are having difficulties getting going.
:28:27. > :28:35.I am the woman who, Matthew is a real up and comer. A really purny
:28:35. > :28:42.guy. He wants to take care of the band, but he is a bit of a shaker.
:28:42. > :28:48.He says if the band meet me that I could change things, but they
:28:48. > :28:53.wonder how I can get beyond the racism thing, but he says that I
:28:53. > :28:58.know everybody. I have lost my three children in the First World
:28:58. > :29:02.War. She knows everybody. We are introduced and from there I re-
:29:02. > :29:06.invent myself. I leave the sadness behind of all
:29:06. > :29:11.of this tragedy and get really wrapped up with the band and
:29:11. > :29:18.introducing them. I don't want to tell too much of the plot but it is
:29:18. > :29:27.a fascinating character. A fas faithing story it is -- fascinating
:29:27. > :29:33.story it is very well written. It is written by Stephen Poliakov. We
:29:33. > :29:38.all want to do so well for him. We had not really that much time.
:29:38. > :29:48.We had great sets, we were all over the place in country houses.
:29:48. > :29:49.
:29:49. > :29:55.My character was living in this massive house in RaglieghHall.
:29:55. > :29:59.I am a big jazz fan but more of the 50s, that stuff.
:29:59. > :30:07.Well the music in this is really wonderful.
:30:07. > :30:14.It has been written for the series. So I hope that you can play a
:30:14. > :30:21.little bit of the music? I would love to but I'm too busy with my
:30:21. > :30:25.skampy! But how is television different to movies? There really
:30:25. > :30:29.isn't. For me there is not. I have always liked both. For a long time
:30:29. > :30:34.it was not considered great to do television. Now everything has
:30:34. > :30:39.changed. People are going from one to the other. I like television, it
:30:39. > :30:42.goes fast. An actor is ready in the morning at 5am to do what you have
:30:42. > :30:47.to do. You have to spread it out for three
:30:47. > :30:51.page as day in a film, maybe eight page as day in television. So you
:30:51. > :30:56.get more done. There is a certain sense of satisfaction. Especially
:30:56. > :31:02.if it is well-dread and lit properly. That is the issue. The
:31:02. > :31:05.lighting. Can you do the great lighting in the less time? That,
:31:05. > :31:10.for many television productions, that is the issue.
:31:10. > :31:17.They spend a lot of time preparing the films, getting ready for the
:31:17. > :31:21.actors? Yes, and then they get their part over with in five
:31:21. > :31:28.minutes. Five hours for the set and five minutes for the actors.
:31:28. > :31:33.Well, I have the scampy going in. The secret of the vodka in there,
:31:33. > :31:39.as it hits the fryer it evaporates and causes the batter to be nice
:31:39. > :31:45.and crisps. That is what we want. We can pop in, it depends on which
:31:45. > :31:51.part of the UK you are from if you want the scraps o or not. There are
:31:51. > :31:58.some pieces in there. I have my lemon. I know you wanted
:31:58. > :32:01.to taste. This this is rapeseed oil. Try a little bit of that. It is a
:32:01. > :32:08.different flavour to olive oil. It is lighter.
:32:08. > :32:13.It is good. It is good isn't it? Yes it is good.
:32:13. > :32:18.Is this cold-pressed? Yes. It is made in the UK. It produces this
:32:18. > :32:25.lovely yellow mayonnaise. I love mayonnaise. I am always
:32:25. > :32:31.making mayonnaise. Can you use any spirit for the batter? Like
:32:31. > :32:38.Tequila? Yes, trust you, Fernando. Gin can be used in there as
:32:38. > :32:42.well.$$NEWLINE Now, I always wanted to ask you, what was it like?
:32:42. > :32:47.Bullitt? It is my favourite film. What was it like working with the
:32:47. > :32:53.great man? It was good. It was his first production of his own company.
:32:53. > :32:56.So he was a little bit hyper. He was always on his bike, rushing
:32:56. > :33:01.around. Trying to keep away from the crowds. He was incredible
:33:01. > :33:05.famous at that point. Everywhere we went, you could feel it, people
:33:05. > :33:10.looking for him, but he was in and out. He would always turn his back
:33:10. > :33:20.to the door. But your whole career has been
:33:20. > :33:23.
:33:23. > :33:30.working with the greats? Audrey Hepburn? I never had scenes with
:33:30. > :33:38.Burt. Dean was all jokes, Burt the set
:33:38. > :33:43.was silent. People were tip-toeing around. It was really strange.
:33:43. > :33:49.Yes, Burt was in Airport. Yes.
:33:49. > :33:59.Now, there you have it. The batter is, hopefully, crunchy.
:33:59. > :33:59.
:33:59. > :34:04.There it is it is crunchy. Where do I start? These are taken
:34:04. > :34:10.by the French and the Spanish. We have to buy them back. We need to
:34:10. > :34:15.keep.it all! Can I move in?! can dive in! Now, what are we
:34:15. > :34:21.cooking for Jaqueline at the end of the show? I think she already has
:34:21. > :34:26.it? It could be sea bass, salt baked sea bass with pesto and
:34:26. > :34:31.crispy pancetta pasta. Finished with a few bass ive leaves on the
:34:31. > :34:36.top. Or Jaqueline could be facing food
:34:36. > :34:42.hell. Bananas fried in batter. With a little bit of sparkling water.
:34:42. > :34:47.Flour, rolled in sesame seeds, served with a vanilla souffle and a
:34:47. > :34:51.ball of vanilla ice-cream to go with it. Some of us get to decide
:34:51. > :34:55.Jaqueline's feat today but you have to wait until the end of the show
:34:55. > :35:03.to find out. Do you like that? Brilliant.
:35:03. > :35:13.Right it is time to cut loose one more celebrity from the Celebrity
:35:13. > :35:28.
:35:28. > :35:35.MasterChef competition. Take a look It's a big day today, a big day in
:35:35. > :35:37.and one of our exceptional finalists.
:35:37. > :35:39.These three have shown they understand
:35:39. > :35:41.what great food is all about.
:35:42. > :35:44.They know what is possible in this competition.
:35:44. > :35:46.You want to stay, today you have got to cook great food.
:35:46. > :35:51.TV presenter Andi Peters cooked his way to the final in 2008.
:35:51. > :35:55.Actress Lisa Faulkner took the champion title in 2010.
:35:55. > :36:05.And former England rugby captain Phil Vickery won in 2011.
:36:05. > :36:06.
:36:06. > :36:09.Our three guest judges know the pressure
:36:09. > :36:12.and they know the standard that our guys have to attain.
:36:12. > :36:14.Steve, can you please tell uswhat you are going to cook for us?
:36:14. > :36:17.For my first course, I'm doing king scallops on black pudding.
:36:17. > :36:19.And then for my main, I've got sun-dried tomatoes and mozzarella
:36:19. > :36:21.in chicken, wrapped in Parma ham
:36:21. > :36:31.on a bed of roast veg with some gnocchi and some pesto sauce.
:36:31. > :36:34.
:36:35. > :36:37.What about the judges today?
:36:37. > :36:39.They make you even more nervous, don't they?
:36:39. > :36:42.Famous judges that have done well on this programme trying your food,
:36:42. > :36:44.it's... Yeah, it does make me a little bit more nervous. Why?
:36:44. > :36:51.You don't want to mess up. They'll have to eat it.
:36:51. > :36:53.You have had 25 minutes already,
:36:53. > :36:56.that means you've got 50 minutes left.
:36:56. > :37:02.I really want to win this competition, so I am going
:37:02. > :37:05.Javine, lots going on here.
:37:05. > :37:07.Did you give yourself too much to do again?
:37:07. > :37:10.I think I have, but I think it is possible to do it in this time.
:37:10. > :37:12.So, what are your two courses?
:37:12. > :37:15.I am doing red snapper with star anise and sweet sauce,
:37:15. > :37:17.plantain and mango salad and for my dessert,
:37:18. > :37:20.I am doing a chocolate and hazelnut fondant
:37:20. > :37:30.with rum cream and a raspberry coulis.
:37:30. > :37:33.
:37:33. > :37:36.Jamie, you have had your ups and downs throughout this competition.
:37:36. > :37:38.I am really looking forward to this.
:37:38. > :37:41.I am doing something which is something I particularly love
:37:41. > :37:43.and something I'm quite confident about.
:37:43. > :37:45.What are your two dishes?
:37:45. > :37:47.I am going to be doing for my main pan-fried duck breast
:37:47. > :37:49.in a bitter orange sauce with some pea puree and some sauteed potatoes.
:37:50. > :37:51.And dessert?
:37:51. > :37:56.I am going to be taking on the frangipane.
:37:56. > :37:58.Last time,it really was a battle for you. Yeah.
:37:59. > :38:01.I was determined that it wouldn't beat me.
:38:01. > :38:02.Hopefully, I'll win this time.
:38:03. > :38:04.What about these judges today? Well, you know,
:38:04. > :38:07.they've been there, done it, they know the pressure we're under.
:38:07. > :38:11.So, hopefully, they'll be quite generous.
:38:11. > :38:19.Really? You think? We'll see.
:38:19. > :38:22.Come on, Steve, you've got to push, mate, you've got 15 minutes left.
:38:22. > :38:24.Are you going to do it?
:38:24. > :38:34.It's not looking good. Come on, mate, push, push.
:38:34. > :38:34.
:38:34. > :38:36.Two minutes, come on, mate.
:38:36. > :38:37.You are doing well, Steve.
:38:37. > :38:43.Go on, keep on going, you're all right.
:38:43. > :38:45.You are getting there, mate. One more turn.
:38:45. > :38:52.Butterfly to the end, you're done.
:38:52. > :39:02.Ready? Yep. Right, let's go. Come on. Let's go!
:39:02. > :39:03.
:39:03. > :39:07.Hi, guys. Hello. I have your starter here.
:39:07. > :39:11.We have got scallops on black pudding,
:39:11. > :39:14.with a side of butter sauce.
:39:14. > :39:23.Enjoy. Thank you.
:39:23. > :39:25.One of my scallops is cooked brilliantly,
:39:25. > :39:28.one of them hasn't even been turned over.
:39:28. > :39:30.They seem to be very underdone,
:39:30. > :39:32.but I'd rather they were underdone than overdone. For me, this is
:39:32. > :39:34.a bit of a disaster with the sauce.
:39:34. > :39:37.I would have perhaps put it through a pass,
:39:37. > :39:40.because I've got raw shallot. That's not nice.
:39:40. > :39:42.But at this level in the competition,
:39:42. > :39:46.you don't really know about passing- unless you are a proper cook.
:39:46. > :39:48.Nobody, though, would serve raw onions.
:39:48. > :39:52.That sauce has got raw onions in it.
:39:52. > :39:59.2Oh! I'm not even sure this is cooked.
:39:59. > :40:01.You can just tell that Steve was rushing.
:40:01. > :40:03.The black pudding and the scallops,
:40:03. > :40:05.they needed a lot more heat underneath them.
:40:05. > :40:07.They needed to be crispy - caramelised scallops
:40:07. > :40:09.and lovely, crunchy black pudding.
:40:09. > :40:11.They're all a bit soggy and a bit braised.
:40:11. > :40:17.They need another 30, 40 seconds. We are that close.
:40:17. > :40:23.Steve, 15 minutes, then it's your main. We're only halfway.
:40:23. > :40:25.Veggies cooked? Veg are cooked.
:40:25. > :40:27.So, veg on, chicken on, gnocchi on.
:40:27. > :40:33.Go on, Steve.
:40:33. > :40:35.You've got six minutes.
:40:35. > :40:36.Chicken cooked?
:40:36. > :40:38.Your chicken is not cooked?
:40:38. > :40:48.Another couple of minutes won't harm.
:40:48. > :40:53.
:40:53. > :40:55.Confident about the chicken?
:40:55. > :41:05.Very confident about the chicken. Took you a long while to answer.
:41:05. > :41:11.
:41:11. > :41:15.I'm worried. You're worried. The veggies aren't cooked.
:41:15. > :41:17.The second course, guys.
:41:17. > :41:22.We have a mozzarella and sun-blushed chicken with Parma ham
:41:22. > :41:27.on a bed of roasted veg with some gnocchi and some pesto sauce.
:41:27. > :41:29.Enjoy, guys. Thank you.
:41:29. > :41:32.Look at the size of it, it's huge!
:41:32. > :41:35.Is it a chicken or a camel?
:41:35. > :41:43.He needs to work on his chopping skills. Oh. Oh.
:41:43. > :41:45.It doesn't appear to be fully cooked, there is some pink juices
:41:45. > :41:48.running through it, which, with chicken, makes me...
:41:48. > :41:53.a little bit worried.
:41:53. > :41:58.Mine is beautifully cooked, I have to say.
:41:58. > :42:00.I love the stuffing that's inside of it.
:42:00. > :42:03.Yes, the vegetables could be better.
:42:03. > :42:08.My red pepper, I mean, I don't know- if it's even seen an oven.
:42:08. > :42:11.And with all due respect, you've got half an onion on your plate.
:42:11. > :42:13.I think the pesto and the gnocchi are the nicest things on his plate,
:42:13. > :42:15.but that's probably cos my chicken isn't cooked.
:42:15. > :42:17.That could have been beautiful, it's everything I love.
:42:18. > :42:19.Could have been, but wasn't.
:42:19. > :42:21.That is not cooked.
:42:21. > :42:23.It is a raw onion.
:42:23. > :42:25.The chicken is really well cooked and lovely and moist.
:42:25. > :42:27.And I like the sharpness of the sun-dried tomatoes
:42:27. > :42:29.with the softness of the mozzarella.
:42:29. > :42:33.I even like the gnocchi and the pesto.
:42:33. > :42:35.But those vegetables underneath,
:42:35. > :42:45.they're sort of warm and hard and not very nice.
:42:45. > :42:47.
:42:47. > :42:48.$:/ENDFEED.
:42:48. > :42:49.You
:42:49. > :42:50.You can
:42:50. > :42:55.You can see
:42:55. > :43:00.You can see if Javine and Jamie fare better in 20 minutes. Still to
:43:00. > :43:07.come on Saturday Kitchen Live, Raymond Blanc is showcasing eggs
:43:07. > :43:12.and desserts. First, making a parfait with "ile flottante", a
:43:12. > :43:19.floating island. Magical stuff. Now, there is egg-chasing of a different
:43:19. > :43:25.kind coming up in the Six Nations rugby but I will not allow SCRUM-
:43:25. > :43:30.bled eggs! They are getting worse, watch this.
:43:30. > :43:36.There will be more with EGGS- traordinary and converting into the
:43:36. > :43:39.top ten! Coming up, food heaven or food hell for Jaqueline? It could
:43:39. > :43:41.be food heaven, salt baked sea bass with pesto and crispy pancetta
:43:41. > :43:46.pasta or food hell, sesame seed bananas with vanilla souffle. The
:43:46. > :43:51.final results later on. Now, back to the cooking, and
:43:51. > :43:57.finally, it is a return to the hobs for the brilliant Fernando Stovell.
:43:57. > :44:04.Now, you have a lot of cooking for this? It does look daunting but
:44:04. > :44:07.this is for the braising and this this is for the braising and this
:44:07. > :44:12.is for the cooking. Right, let's get on. This is like a
:44:12. > :44:15.stewed work? It is. Two different cuts but they are cooked at the
:44:15. > :44:19.same time. So we are getting that on and
:44:19. > :44:25.warmed in the oven. So for the pork itself, you are using two types?
:44:25. > :44:29.Correct. The belly and the shoulder. At the restaurant we usually use
:44:29. > :44:38.the piglet and use the whole part of the piglet. Obviously at the
:44:38. > :44:44.restaurant it is a little more complex. We use the ears, the snout.
:44:44. > :44:51.Nice! That is what people want at 10.00am in the morning! It is
:44:51. > :44:59.really nice! Right, you want me to dice the apples? Yes.
:44:59. > :45:04.At this stage we add the vegetables, the Madeira, and white wine to de-
:45:04. > :45:08.glaze the pan.$$NEWLINE Where does the Mexican influence come? This is
:45:08. > :45:12.the only dish in the restaurant with this Mexican influence.
:45:12. > :45:16.Obviously I lived in Mexico for 1 years as you know. Obviously I like
:45:16. > :45:26.to introduce a little bit of what we do.
:45:26. > :45:26.
:45:26. > :45:33.Chris is from New Zealand. My wife is also from New Zealand, we like
:45:33. > :45:37.to add a little of these aspects. It is the two of you that run the
:45:37. > :45:43.restaurant? She is a little shy, she does not like to talk to the
:45:43. > :45:46.customers, she leaves that job to myself! Right, the apples has been
:45:46. > :45:50.pureed, they go in. A little bit of orange zest and the
:45:50. > :45:55.apple puree. After that a little bit of the
:45:55. > :46:01.belly. So that is the belly going in?
:46:01. > :46:11.less quantity of the belly. The shoulder is more lean. Then it goes
:46:11. > :46:11.
:46:11. > :46:20.in the oven for 130 degrees for... For four hours.
:46:20. > :46:30.For four hours that one? Yes. In the meantime can you help me chop
:46:30. > :46:40.chillies, coriander and shallots, please. So the lid is covering
:46:40. > :46:40.
:46:40. > :46:45.that? Yes. So this is the base of a classic
:46:45. > :46:51.Mexican dish? It is a dish that my mother used to do.
:46:51. > :46:56.Usually you have it with a tortilla. Kristina and I came up with the
:46:56. > :47:00.idea to use the pig but pretty much the whole pig and to use the
:47:00. > :47:06.different textures and techniques for the dish itself. It has been
:47:06. > :47:10.very popular. We use the ears, a little bit of the belly to do the
:47:10. > :47:17.crackling. A lot of customers tend to like it. As soon as you pour the
:47:17. > :47:22.juice of the dish itself, it sounds like snap, crackle and pop! It is
:47:22. > :47:29.quite cool! Right, we have chopped shallots and chilli in here as
:47:29. > :47:39.well? Are these any type of chillies? We usually use the green
:47:39. > :47:44.
:47:44. > :47:49.chillies. Obviously Jalep, nos, you can use as well. A lot of my
:47:49. > :47:55.influences come from Spain. My background is Austria, so I have a
:47:55. > :48:01.little bit of a mix. Right, there is the chilli. You
:48:01. > :48:07.want that in there? Parsley in there as well? A little built of
:48:07. > :48:13.chop parsley, yes, please. You get ready to roll that up.
:48:13. > :48:17.The cling film is in front of you. This is called a ballotine.
:48:17. > :48:21.This is a classic way if you are interested in left over bits and
:48:21. > :48:26.pieces, it is a great way to use them up. If you have left over
:48:26. > :48:30.chicken, you can mix this and do it with chicken, pork.
:48:30. > :48:35.A very important ingredient is the malt vinegar. Malt vinegar.
:48:35. > :48:42.A good trick, when it is warm you add the vinegar.
:48:42. > :48:52.All of the juices get inside. So, all you do is usually... Just
:48:52. > :48:56.
:48:56. > :49:01.put all of the meat in the middle. Now shape it up like a sausage
:49:01. > :49:07.shape. This goes in different stages.
:49:07. > :49:11.The reason it is in stages we have to let the meat settle and quiet a
:49:11. > :49:15.little bit. When things cool down it goes more
:49:15. > :49:21.jelly like. So four hours to make a sausage,
:49:21. > :49:25.why not just buy a sausage?! It is not the same. It does not have the
:49:26. > :49:32.ingredients that I love. So that goes in the fridge. I bring
:49:32. > :49:42.out one I have set. The good thing is we are losing a
:49:42. > :49:49.lot of ingredients, the bad thing is there is a lot of washing up!
:49:49. > :49:54.Now it is set. All you do is cut it to the portion you want to serve it
:49:54. > :49:59.on. Take the cling film off. This is what I was saying it is a
:49:59. > :50:06.great way to use up left overs? is. You can Tuesday with a shoulder
:50:07. > :50:13.of lamb. All of the braising dishes. And now it is dipped in egg white?
:50:13. > :50:20.Yes and roll it up around the ballotine with the breadcrumbs.
:50:20. > :50:24.Tell us about the restaurant? bought it in February. We have been
:50:24. > :50:30.trading as a different name. In August we decided to change the
:50:30. > :50:34.name to our surname. It has been amazing since we opened.
:50:34. > :50:39.We were open for a month between August and September. We didn't
:50:39. > :50:43.want the covers then but from the 19th of September until now we have
:50:43. > :50:49.been very busy with very good reviews. We are grateful for them.
:50:49. > :50:54.Things are looking bright. We are fully booked every Saturday
:50:54. > :51:04.for the next couple of months until March. So we are very happy with it.
:51:04. > :51:08.So the idea is to get a little bit of colour on that, correct? Yes.
:51:08. > :51:12.Then you top it with the one with the parsley in. I will bring that
:51:12. > :51:17.across. All of today's recipes, including this one are from
:51:17. > :51:21.Fernando on the website: If you are going to print out Fernando's, I
:51:21. > :51:27.suggest that you make sure that the printer has a lot of paper in it!
:51:27. > :51:32.There is a lot of ingredients going into this! Four pages.
:51:32. > :51:35.What is on there now? A little bit of mustard.
:51:36. > :51:40.A little bit of parsley on top. Then in the oven.
:51:40. > :51:45.That is ready. Now you have to warm that one up.
:51:45. > :51:49.Back in the oven. How long does this take? Probably eight minutes
:51:49. > :51:53.max. It is pretty much done. Are you
:51:53. > :52:02.keeping up with it? What we didn't tell you about this programme, you
:52:02. > :52:10.are getting to cook next! Yes, of course! We have to cook this
:52:10. > :52:14.earlier it is cauliflower, milk, a little bit of garlic. The puree
:52:14. > :52:20.goes on the base. Now explain to us the prunes that
:52:20. > :52:23.go with it? We soak them in sherry vinegar and sherry. I think that
:52:23. > :52:28.pork and prunes together is a beautiful combination.
:52:29. > :52:37.What is in this one? A little bit of sherry and a little bit of
:52:37. > :52:45.sherry vinegar and warm water. It just make it is nice and soft.
:52:46. > :52:50.The cauliflower couscous is raw call flaur with sesame seeds to
:52:50. > :53:00.give it a little bit of a crunch. Then on top of that goes the pork
:53:00. > :53:01.
:53:01. > :53:06.belly. At the restaurant we use a little
:53:06. > :53:10.bit of prune puree. The crackling all around it.
:53:10. > :53:15.Considering what we started with it is quite light in the end? It is.
:53:15. > :53:21.There you go. You have missed the best ingredient
:53:21. > :53:26.of all, Fernando, these. Yes, the pork crackling. Put it
:53:26. > :53:31.around it with the juice you can hear the popping around that.
:53:31. > :53:38.So tell us what that is again? is Mexican crisp pressed pork with
:53:38. > :53:41.prunes, sherry vinegar and cauliflower cream.
:53:41. > :53:47.Wonderful. There we go.
:53:47. > :53:51.Right, you get to dive into this. get to taste that too? You get to
:53:51. > :53:55.dive into this too. Tell us what you think about that one.
:53:55. > :53:59.The great thing about that, you can do lots of it in advance.
:53:59. > :54:04.Yes, and it is cheap to make. Which is good.
:54:04. > :54:09.And using the two cuts. We use the piglet, but obviously at
:54:09. > :54:14.home, the shoulder and belly is great. I have never seen anything
:54:14. > :54:19.like this before! Tell us what you think. I think that the prunes make
:54:19. > :54:28.a difference and the sherry. What's that? That is cauliflower.
:54:28. > :54:33.And the raw grated cauliflower that give it is texture.
:54:33. > :54:37.Hmm !.Right, We need wine to go with this. Let's see what Olly has
:54:37. > :54:47.chosen to go with Fernando's chosen to go with Fernando's
:54:47. > :54:51.
:54:51. > :54:54.With Fernando's pork ed esy, I'm looking for a red wine that is
:54:54. > :54:59.fruity enough to work with the spicing but light enough in texture
:54:59. > :55:03.to really pamper the pig with a roast pork you could go for a
:55:03. > :55:07.pinnow noir like this one from New Zealand, but think of the
:55:07. > :55:14.complexity in the dish. Think of the intensity. For that, I'm after
:55:14. > :55:19.a wine with more richness. I cannot resist the charms of this golden
:55:19. > :55:23.bargain from Chile it is Santa Rita 120 Cabarnet Franc 2011.
:55:24. > :55:32.Cracker Jack! This cracking red comes from a brand new wine region
:55:32. > :55:37.it is the coastal region of an area in Chile that goes to show what
:55:37. > :55:40.classy varieties are on offer like this one.
:55:40. > :55:44.Bat out of hell! That is juicy and delicious. The character I'm after
:55:44. > :55:49.to pair up with the prunes and also the sharp twist of the sherry
:55:49. > :55:53.vinegar. You also have to think about texture. With pork don't
:55:53. > :55:56.choose a wine that is too heavy or there is a risk of a clash of
:55:56. > :56:02.textures. There is also the cauliflower to think about. You
:56:02. > :56:07.need a wine like this that is like silk. Finally, think about the many
:56:07. > :56:12.flavours in the dish. For that you need delicacy, richness and most
:56:12. > :56:17.importantly, the sense of balance that the wine gives to let all of 9
:56:17. > :56:26.savoury flavours flourish. Fernando, here is to your pork of glory!
:56:26. > :56:30.Cheers! Cheers indeed. What do you reckon? I think it is ten out of
:56:30. > :56:35.ten. He has redeemed himself! We have
:56:35. > :56:41.gone to the opposite with this one. I did not think that the other one
:56:41. > :56:46.was that bad but this is perfect. Love it. A fantastic wine with the
:56:46. > :56:50.food. Spot-on with the combination. Happy? I'm happy but not over the
:56:50. > :56:54.moon with the wine. I find it rather strong with the food.
:56:54. > :57:00.I think it wants warming up, but I like this one.
:57:00. > :57:05.Right, it is time to find out if Gregg Wallace and John Torode have
:57:05. > :57:15.decided who must leave Celebrity MasterChef. They serve up their
:57:15. > :57:23.
:57:23. > :57:33.menus to the fearsome panel of ex- I've never cooked snapper before,
:57:33. > :57:34.
:57:34. > :57:44.you've never cooked before I love the idea of snapper
:57:44. > :57:46.
:57:46. > :57:56.and the rocket, mango and So, we have here red snapper with
:57:56. > :58:02.
:58:02. > :58:11.a creamy mash I don't think the fish
:58:12. > :58:14.The one redeeming feature I think she has done really well
:58:14. > :58:16.I just don't think they work together.
:58:16. > :58:18.I think that fish and that sauce with the salad
:58:18. > :58:20.is absolutely delicious.
:58:20. > :58:22.I prefer the potato not to be there.
:58:22. > :58:28.The real champion there is the quality of that sauce.
:58:28. > :58:30.How long do they take? 12 to 15 minutes.
:58:30. > :58:32.Then that's exactly how long you've got.
:58:32. > :58:34.I'm pushing it big time.
:58:34. > :58:36.She's doing a fondant.
:58:36. > :58:44.Brave? Scary.
:58:44. > :58:50.This says, "I want to win." Go, Javine.
:58:50. > :58:56.I'm praying that they come out perfect.
:58:56. > :59:02.Wait.
:59:02. > :59:08.Yay! Ah!
:59:08. > :59:17.Time's up, let's go.
:59:17. > :59:24.Thank you. Thank you very much.
:59:24. > :59:26.So, here we have a hazelnut chocolate fondant with a rum cream
:59:26. > :59:31.and a raspberry coulis.
:59:31. > :59:34.Oh, yay.
:59:34. > :59:43.It's like a sigh of relief. Yes!
:59:43. > :59:45.Have you had the rum?
:59:45. > :59:48.I don't drink, but that's a lot of rum. I was going to say!
:59:48. > :59:50.I love the nuts in the fondant and I like the cream,
:59:50. > :59:52.I just think there's slightly too much rum.
:59:52. > :59:56.Barring that, absolutely beautiful.
:59:56. > :00:01.Well done, Javine.
:00:01. > :00:03.Get in, Javine.
:00:03. > :00:06.John, the rum in that cream is quite spectacular.
:00:06. > :00:10.When that goes, you clearly get chocolate flavour
:00:10. > :00:12.and hazelnut flavour and it is dreamy.
:00:12. > :00:19.Dreamy, dreamy, dreamy. Good on her.
:00:19. > :00:20.You've got six minutes, Jamie.
:00:20. > :00:28.Come on, mate. Shake a leg.
:00:28. > :00:32.One minute, 60 seconds.
:00:32. > :00:35.OK, done. Done? Yeah.
:00:35. > :00:43.Come on, Jamie. Looks good.
:00:44. > :00:45.Here you go, Andi, that's for you.
:00:45. > :00:47.There you go, sir. Thank you.
:00:47. > :00:51.So, this is a pan-fried duck breast- in a bitter orange sauce
:00:51. > :00:56.with some sauteed potatoes and a pea puree.
:00:56. > :01:01.Thank you. Thank you. Thank you very much.
:01:01. > :01:04.He has given me raw duck.
:01:04. > :01:06.I disagree with you. You think that is cooked?
:01:06. > :01:09.Yeah. I would happily eat that. Look at that side.
:01:10. > :01:12.That's raw, that's not cooked.
:01:12. > :01:16.I'll give you that might be, that is not cooked. Mm.
:01:16. > :01:19.That having been said, the flavours- work really well together.
:01:19. > :01:25.The pea puree and the bitter outstanding.orange,
:01:25. > :01:29.Overall...overall, I like the dish.
:01:29. > :01:31.Whoa! That is right on the edge.
:01:32. > :01:34.Besides the duck, I think the dish has been executed really well.
:01:34. > :01:37.That sauce is wonderful and sticky and the potatoes are crisp
:01:37. > :01:41.and well seasoned. I like the texture of the puree.
:01:41. > :01:46.But as a flavour combination goes, it's one too many ingredients,
:01:46. > :01:47.and that is the pea puree.
:01:48. > :01:49.Right, Jamie. Yes? 15 minutes,
:01:49. > :01:59.then we get that dessert out, yeah?- No problemo.
:01:59. > :02:01.
:02:01. > :02:06.You've got 60 seconds, Jamie, 60 seconds.
:02:06. > :02:16.Come on, mate, I'm proud of you. Come on, come on!
:02:16. > :02:16.
:02:16. > :02:18.There you go.
:02:18. > :02:23.So this is a chocolate and ginger frangipane
:02:23. > :02:26.with cream and warm chocolate sauce.
:02:26. > :02:28.Lovely.
:02:28. > :02:31.Clever Jamie. I love the fork, I love what he has done.
:02:31. > :02:35.It's beautiful.
:02:35. > :02:37.Oh, yes.
:02:37. > :02:39.You've got that bitter chocolate and the sticky ginger
:02:39. > :02:43.and with the cream, it's like that just adds a bit of butter to it.
:02:43. > :02:51.And it's really soft and smooth and yummy in your mouth.
:02:51. > :02:53.It'll do for me.
:02:53. > :02:55.Really heady with chocolate, cocoa flavour.
:02:55. > :02:58.Nice and gooey inside with the frangipane
:02:58. > :03:01.and little bits of ginger giving it- that little bit of heat.
:03:01. > :03:05.It's crumbly, but it's not too dry for me. Looks good, tastes good.
:03:05. > :03:07.Well done, Jamie.
:03:07. > :03:09.Hats off to those three, hats off.
:03:09. > :03:12.I am impressed by Javine's ambition- and the amount of work
:03:12. > :03:15.she got through. Well cooked fish.
:03:15. > :03:20.I really liked that sauce she made.
:03:20. > :03:23.The dessert, the hazelnut and chocolate fondant, fantastic.
:03:23. > :03:25.The rum cream, beautiful.
:03:25. > :03:28.I think Steve had some cracking combinations,
:03:28. > :03:30.really cracking.
:03:30. > :03:33.However, the scallops needed some more colour
:03:33. > :03:36.and the black pudding needed more cooking.
:03:36. > :03:38.The main course, the chicken, was cooked, for me, beautifully.
:03:38. > :03:41.But those vegetables underneath were not cooked.
:03:41. > :03:43.I think Jamie had great ideas.
:03:43. > :03:46.I loved that blood orange sauce for his duck, loved it.
:03:46. > :03:49.For me, the presentation of the day goes to Jamie and that dessert.
:03:50. > :03:52.It looked fantastic.
:03:52. > :03:54.Who is going to struggle to compete
:03:54. > :04:02.at the next level, that's the question.
:04:02. > :04:04.What you three have achieved at this stage of the competition,
:04:04. > :04:09.I think, is commendable.
:04:09. > :04:13.It has been a tough decision. A really tough decision.
:04:13. > :04:18.The personal leaving us...
:04:18. > :04:21...is Steve.
:04:21. > :04:29.Thanks, guys.
:04:29. > :04:36.$:/ENDFEED.
:04:36. > :04:37.Bad
:04:37. > :04:37.Bad luck,
:04:37. > :04:40.Bad luck, Steve.
:04:40. > :04:45.Bad luck, Steve. There is more from Celebrity MasterChef on next week's
:04:45. > :04:49.show. Right, it is that time of the show to find out some of your
:04:49. > :04:54.foodie questions and also to see what Jaqueline is eating at the end
:04:54. > :05:00.of the show. You are probably full? No, not full.
:05:00. > :05:04.I didn't have breakfast! First of all, we have Anna from Kent on the
:05:04. > :05:09.line. Hello, what is your question for us? It is about razor clams. I
:05:09. > :05:15.have moved to Kent. I can get more seafood and I would like a recipe
:05:15. > :05:21.for razor clams. Fernando? In Spain, all you have to
:05:21. > :05:25.do is just put them on the frying pan with a little bit of garlic,
:05:25. > :05:31.parsley and just butter. Just melt it all together. Cook it together
:05:31. > :05:35.and that is it the end of it. Steam them first.
:05:35. > :05:45.Steam them and take them out? can do.
:05:45. > :05:45.
:05:45. > :05:50.And it goes well with chorizo. Yes, and grapefruit! Three recipes.
:05:50. > :05:55.Which dish would you like to see? Food heaven or food hell? I would
:05:55. > :06:05.like to see food heaven. Samantha, what is your question for
:06:05. > :06:05.
:06:05. > :06:11.us? I would know what to do with goat's cheese. I got a kilo for my
:06:11. > :06:17.birthday. Firstly, think you have to change
:06:17. > :06:27.your friends! Go on, then. I think you could put it on the
:06:27. > :06:27.
:06:27. > :06:32.grill, add a honey dressing. Gorgeous. Or chop it up to make a
:06:32. > :06:37.fondant dressing with maple syrup. Or in a food mixer, blitz it up,
:06:37. > :06:41.add a touch of cream and create a piece it is like a spread. Or you
:06:41. > :06:45.can Quinnel it and have it with char-grilled vegetables and bits of
:06:45. > :06:49.Parma ham. And it is great with beetroot.
:06:49. > :06:54.Three dishes there. What dish would you like to see at the end of the
:06:54. > :06:59.show? I think you have had enough heaven it has to be food hell.
:06:59. > :07:04.Oh! Patrick, what is your question for us? I used to live in Texas, I
:07:04. > :07:09.eat a fair bit of Mexican food. I'm cooking Mexican tonight. I would
:07:09. > :07:18.like to make it more authentic. It is a bit bland.
:07:18. > :07:28.James Tanner?! Fernando. I did a dish with a pestle and
:07:28. > :07:38.mortar. It is tomato sauce and chipotle chilli. That is my
:07:38. > :07:44.favourite and with a little bit of chicken and tortillas.
:07:44. > :07:49.There you go. It was a great dish. That was the Volcano dish. I
:07:49. > :07:56.remember that. What dish would you like to see? I would like to see
:07:56. > :08:02.hell, think -- I think. And Janet. What is your question
:08:02. > :08:09.for us? I have corn meal. I would like to know if somebody can give
:08:09. > :08:16.me a recipe for corn bread. Did somebody give you that for your
:08:16. > :08:20.birthday?! Corn meal? You can flour, egg then corn meal with lime or
:08:20. > :08:30.lemon zest and create a wonderful corn meal crust on a piece of fish
:08:30. > :08:33.and serve it as wedges. Also as a dessert. Do a corn meal cake,
:08:33. > :08:40.substituting some of the flour with the corn meal.
:08:40. > :08:49.What dish would you like to see at the end of the show? Food hell.
:08:49. > :08:57.Oh! And Olivia, how old are you? I am making my mum and dad a
:08:57. > :09:02.Valentine's dish and making a three-course meal.
:09:03. > :09:08.I would like to make a peach panacotta but how do I serve them.
:09:08. > :09:14.You can serve them in tea.cups. Drop the top of the cup but don't
:09:14. > :09:19.allow the water to go into the mixture in the hot water, then the
:09:19. > :09:23.warm water helps to lift it from the side of the moulds. Good luck
:09:23. > :09:27.with that. Use the coffee or tea cups. What dish would you like to
:09:27. > :09:30.see at the end of the show, food heaven or physical fell? Food
:09:30. > :09:35.heaven. That is what I am doing for the main course.
:09:35. > :09:38.That is good for me. Roogt, now to the Omelette
:09:38. > :09:43.Challenge. -- right.
:09:43. > :09:53.So, a three-egg omelette, cooked as fast as you can. Three, two, one,
:09:53. > :09:56.
:09:56. > :10:06.go! See the cons station on their faces! Make -- see the
:10:06. > :10:11.
:10:11. > :10:19.concentration on their faces! Make You see... It is a wonder I am not
:10:19. > :10:29.ill on a Sunday! I don't know if I need a straw... I did warn you.
:10:29. > :10:32.
:10:32. > :10:36.This one... Tan tan tan, I will do Fernando, you first.
:10:36. > :10:44.No chance. 23.76 but you are not going on the
:10:44. > :10:49.board. You are going in the bin. James Tanner, 21.60.
:10:49. > :10:54.It puts you about there. It would do, if it was a three-egg
:10:54. > :10:59.omelette but it is not. There is one-and-a-half in the pan. Failed!
:10:59. > :11:03.Right, will Jaqueline get her idea of food heaven, that is salt baked
:11:03. > :11:06.sea bass with pesto and crispy pancetta pasta? Or food hell,
:11:06. > :11:10.sesame seed bananas with vanilla souffle? We are taking a stroll
:11:10. > :11:20.through the cure accountsly culinary world of Raymond Blanc.
:11:20. > :11:40.
:11:40. > :11:46.Today he is making a couple of Next, an iced coffee parfait
:11:46. > :11:49.Begin by adding sugar and sweet white wine to the magic ingredient in this recipe...
:11:49. > :11:52.eight egg yolks.
:11:52. > :11:56.Heat the mixture in a bain-marie.
:11:56. > :11:59.The heat breaks down the egg yolk proteins, creating bubbles that make the mixture expand.
:11:59. > :12:02.While whisking, bring the mixture to 80C.
:12:02. > :12:05.For this, you'll need a thermometer.
:12:05. > :12:07.And now we are at exactly 80C.
:12:07. > :12:09.Voila.
:12:09. > :12:12.It just melts, completely melts. Ice.
:12:12. > :12:16.I want to cool it down before I add the whipped cream, then I'mgoing to add whipped cream into it.
:12:16. > :12:18.Of course, if you put your whipped cream into your hot sabayon,
:12:18. > :12:23.you're in trouble and the whole thing would collapse, it would melt down.
:12:23. > :12:31.When cool, add a squeeze of lemon juice and a pinch of cayenne Voila, and very little.pepper.
:12:31. > :12:34.So there's 200g of cream here.
:12:35. > :12:44.Then add it to the base.
:12:45. > :12:54.
:12:54. > :12:59.So there's 200g of cream here.
:12:59. > :13:01.Then pour it into a mould and put it in the freezer for 12 hours. Voila.
:13:02. > :13:04.Now, decorate the dish.
:13:04. > :13:07.Anything you have, just a bit oftexture, some nougatine, you can buy
:13:07. > :13:10.a biscuit, you can crumble, simple things.
:13:10. > :13:15.Raymond's using caramelised walnuts, a drizzle of caramel and vanilla cream.
:13:15. > :13:17.And so your parfait is ready.
:13:17. > :13:19.A quick dip...
:13:19. > :13:28.one, two, three, so warm up your blade.
:13:28. > :13:38.Voila.
:13:38. > :13:40.
:13:40. > :13:43.Just a few textures around, whatever- textures you have, very simple.
:13:43. > :13:46.Voila, c'est parfait.
:13:46. > :13:56.No more, no less.
:13:56. > :13:59.
:14:00. > :14:01.I find eggs fascinating.
:14:01. > :14:06.They give colour, they give flavour,- they lift, they coagulate,
:14:06. > :14:09.they emulsify, they whip, they are cold,
:14:09. > :14:11.they crisp, they give a lovely crisp.
:14:11. > :14:16.They do some miraculous things.
:14:16. > :14:19.For the next recipe, the miracle of egg whites.
:14:19. > :14:22.Floating islands - a classic French dessert.
:14:22. > :14:29.Poached meringues on vanilla cream,- drizzled with caramel.
:14:29. > :14:34.Begin with the egg whites for your meringues. Six egg whitesis enough. OK, there we are, fine.
:14:34. > :14:36.Six egg whites, tres bien.
:14:36. > :14:38.Nearly missed it.
:14:38. > :14:44.In egg yolk, there's a lot of fat,so any bit of egg yolk in here will
:14:44. > :14:47.prevent the rising of the egg white by a quarter or a fifth.
:14:47. > :14:50.Come on, petit, voila.
:14:50. > :14:53.A little bit of lemon juice. It heighten the flavour, OK?
:14:53. > :14:56.It also prevents the graining of the egg white,
:14:57. > :15:00.the separation of the protein of egg white with water.
:15:00. > :15:02.You can see what's happening here.
:15:02. > :15:04.That's a miracle of these amazing,
:15:04. > :15:07.inexpensive eggs
:15:07. > :15:14.and I'm trapping billions of bubbles of air, which I'm whipping at the moment.
:15:14. > :15:18.Want to add a bit of sugar.
:15:18. > :15:20.Yes.
:15:20. > :15:30.What the sugar does,it helps to stabilise the meringue, and keep that lovely texture.
:15:30. > :15:36.
:15:36. > :15:38.There, I've got it, nice peak.
:15:38. > :15:41.That's as far as it can go.
:15:41. > :15:44.Then, make the vanilla cream.
:15:44. > :15:50.Add a litre of full fat milk to a saucepan with a teaspoon of good quality vanilla essence.
:15:50. > :15:51.Using a spoon dipped in hot water,
:15:51. > :15:55.scoop out the meringues and poach on the vanilla-flavoured milk.
:15:55. > :16:00.I'm going to keep those meringues, poaching them very, very slowly,
:16:00. > :16:05.just on the simmering point so the steam goes through them
:16:05. > :16:07.and cooks them perfectly.
:16:07. > :16:10.This will give them a soft and slightly chewy texture.
:16:10. > :16:19.So that will take approximately seven to 10 minutes.
:16:19. > :16:21.Ah, you know it's ready because when you touch it,
:16:21. > :16:26.it'll be very firm. Have you got my scoop?
:16:26. > :16:28.The pooper scooper, where is it? Pooper scooper?
:16:28. > :16:33.Yes. It's there in the pot, chef.
:16:33. > :16:37.There. Having found a scooper, set the meringues aside to cool.
:16:37. > :16:39.Then, finish your vanilla cream.
:16:39. > :16:43.Combine ten egg yolks with 80g of sugar.
:16:43. > :16:45.And I just mix them up.
:16:45. > :16:46.That's it.
:16:46. > :16:49.That's enough, nothing more.
:16:49. > :16:53.Gradually, add the hot vanilla milk- used to poach the meringues.
:16:53. > :16:56.If you did add the egg yolk into the-milk, you would have scrambled eggs.
:16:56. > :17:01.Voila. Put it back on the heat until it starts to thicken.
:17:01. > :17:04.So I'm distributing the heat, on a medium heat.
:17:04. > :17:06.I'm not trying to go too fast.
:17:06. > :17:09.It's ready when it coats the back of the spoon.
:17:09. > :17:12.Yes, now that's ready. That is ready, you can see it.
:17:12. > :17:14.You can see it.
:17:14. > :17:18.Place it over a bowl of ice to cool quickly.
:17:18. > :17:22.Placing it into my serving bowl here.
:17:22. > :17:28.Voila.
:17:28. > :17:32.Put the meringues and vanilla cream into the fridge until ready to serve.
:17:32. > :17:37.The cream, you want to eat really cold.
:17:38. > :17:40.The final step, a caramel sauce.
:17:40. > :17:42.Put some sugar in a saucepan.
:17:42. > :17:46.We just put a bit of water.
:17:46. > :17:49.Adding water allows you to heat the sugar quickly,
:17:49. > :17:52.reducing the risk of burning. Voila.
:17:52. > :17:55.Cook until a dark caramel forms.
:17:55. > :17:59.You want to bring it, temperature wise, nearly at boiling point.
:17:59. > :18:02.Voila. That's OK now. We have a nice caramel,
:18:02. > :18:12.and I pour my caramel here.
:18:12. > :18:15.
:18:15. > :18:23.Voila.
:18:23. > :18:33.I think Old Maman Blanc does it better than I do, still today, so nothing is perfect.
:18:33. > :18:36.
:18:36. > :18:46.$:/ENDFEED.
:18:46. > :18:46.Right
:18:46. > :18:46.Right it
:18:46. > :18:51.Right it is
:18:51. > :18:55.Right it is that time of the show to find out if Jaqueline is facing
:18:55. > :19:01.food heaven or food hell. Food heaven would have been this
:19:01. > :19:04.beautiful piece of line-caught sea bass with pancetta and home-made
:19:04. > :19:08.pasta. Or, food hell could have been sesame seed bananas with
:19:08. > :19:13.vanilla souffle. We know what the people at home wanted, but it was
:19:13. > :19:20.up to these guys. They were mesmerised with the pasta machine
:19:20. > :19:30.in rehearsal, so that is what you are having, 5-2 to food heaven.
:19:30. > :19:33.First of all, can you whip up the First of all, can you whip up the
:19:33. > :19:39.egg Whites for the sea bass. Now to the pasta machine. I am
:19:39. > :19:44.making penne pasta with this. There is a kilo of semolina flour, a kilo
:19:44. > :19:52.of double zero pasta flour and 14 large eggs. It has been mixing for
:19:52. > :19:57.five minutes. Then you see the blade, as you turn it, it cuts the
:19:57. > :20:02.pasta into penne. So there are pieces of pasta.
:20:02. > :20:08.Unbelievable. All you have to do is change the
:20:08. > :20:12.mould in itself. That will give you the different
:20:12. > :20:16.types of pasta shapes. Is it always the same recipe?
:20:16. > :20:21.but you need the machine, unfortunately. I am not doing this
:20:21. > :20:26.by hand, but that is how simple it is. Then we dry these. That has
:20:26. > :20:32.been churning for five minutes. You leave these. It is very therapeutic
:20:32. > :20:37.in the restaurant. How did they do it before this? They made it by
:20:37. > :20:43.hand. Probably not these but this is how you make it on an industrial
:20:43. > :20:48.scale. You can get a larger machine and a smaller machine. This is make
:20:48. > :20:52.being three of these trays. You can change the moulds to do all manner
:20:52. > :20:59.of different stuff but the same recipe applies.
:20:59. > :21:04.So, over here we have the salt. Asylum seekers -- see, I know you
:21:04. > :21:09.like it as well. There is a little bowl mix ner the
:21:09. > :21:14.top. I can see.
:21:14. > :21:19.You put the flour and the eggs in there and you just leave it to mix
:21:19. > :21:23.for about five minutes. It keeps churning. Then with a flick of the
:21:23. > :21:29.switch it comes out. In here there is quite a lot of salt, but you are
:21:29. > :21:36.using this to cook it in. You don't actually eat this. Salt is used in
:21:36. > :21:41.a lot of cooking, curing and everything else, but the whipped
:21:41. > :21:44.egg white it is creates a crust for the fish. I am sure you have been
:21:44. > :21:50.to Italy and had fish cooked in salt.
:21:50. > :21:56.I have but I never realised there was an egg white involved.
:21:56. > :22:02.Now, all we do, that keeps mixing, the pasta is coming out. These guys
:22:03. > :22:07.are going to buy this machine after this.
:22:07. > :22:17.This is like royal icing. You spread it over the bottom of the
:22:17. > :22:21.tray. You need a large try. -- tray. This is a line-caught sea bass.
:22:21. > :22:28.If they catch them smaller they have to throw them back. This is a
:22:28. > :22:32.beautiful piece of fish. You want to cook it as simply as possible.
:22:32. > :22:36.This is where this recipe comes into its own it is just cooked in
:22:37. > :22:44.salt. What is the difference if you just
:22:44. > :22:49.stuck the salt on it It would just fall off it creates a casing. It
:22:49. > :22:53.helps to cook the fish in of the and the salt does add flavour but
:22:53. > :22:56.it is the steam that is created as you cook it.
:22:56. > :23:00.You can encase the whole fish if you want.
:23:00. > :23:06.It looks insane. It is a great dinner party dish. If
:23:06. > :23:12.you take it on to the middle of the table, it needs to cook for about
:23:12. > :23:17.half an hour that size. Test with a sharp knife. Pop it in
:23:18. > :23:24.and then touch your lip. When it starts to get hot, that is when it
:23:24. > :23:27.is ready. Fernando has here our pesto with lots of olive oil. This
:23:27. > :23:33.is pancetta which is the cured belly pork.
:23:33. > :23:41.That goes in there. We have a little bit of water in
:23:41. > :23:49.here. We add in some salt. Then you have the pasta. So I can change the
:23:49. > :23:55.trays now and utilise this as it is. Or you can let it dry out some more.
:23:55. > :23:59.Does it take longer to cook? No if you dry it out if you air-dry it,
:23:59. > :24:04.it is obviously firmer. It takes six to ten minutes.
:24:04. > :24:09.How long will that take? This, probably about 90 seconds.
:24:09. > :24:14.You are kidding? Yes, no more than that. So, boiling water. No oil in
:24:14. > :24:20.this. See that when you bring this to the table. Look what happens.
:24:20. > :24:24.The colour changes. I will let James take a nice piece
:24:24. > :24:28.from there. Fernando has the pesto. A little
:24:28. > :24:34.more oil. That will be great. How long was that in there for?
:24:34. > :24:39.About half an hour. That is quick.
:24:39. > :24:46.You can take it to the table and serve it like that everyone dives
:24:46. > :24:51.in. It is a dish you can just pick at with a nice bit of salad.
:24:51. > :24:54.Now, in with the pasta. Salt in there but no oil. There is a
:24:55. > :24:57.misconception with oil. People think that it stop it is from
:24:57. > :25:01.sticking, but you don't need the oil.
:25:01. > :25:08.If you were to dry this out it would take a little longer in the
:25:08. > :25:13.cooking. It is a great machine. It does all different things.
:25:13. > :25:17.So all home-made pasta that is cooked takes less time.
:25:17. > :25:20.A lot of people do not make their own pasta. Even in Italy, but
:25:20. > :25:23.certainly with this, I like the look of it.
:25:23. > :25:33.I think it is nice for the chefs to make.
:25:33. > :25:37.
:25:37. > :25:41.But the little different pasta is lovely. Now, this is a kilo of
:25:41. > :25:47.semolina flour, a kilo of double zero flour which is a fine flour.
:25:47. > :25:51.That is why the semolina needs to be fine or it clog it is up. 14
:25:51. > :25:57.segs. So you can play with the different mixtures.
:25:57. > :26:03.Is it the whole egg or the egg yolk? The whole egg.
:26:03. > :26:08.Incredible. Now pasta in the pancetta. I will
:26:08. > :26:12.leave that going. I like the look of that
:26:12. > :26:18.And you can use the pasta water, a touch in there.
:26:18. > :26:24.Then Fernando has the pesto. Is it ready? This is pesto done in
:26:24. > :26:30.pestle and mortar, not a blender. I think you get a better colour for
:26:30. > :26:36.this. You get this lovely green pesto with the basil leaves, olive
:26:36. > :26:41.oil, tiny bit of garlic, pine nuts and parmesan cheese in there.
:26:41. > :26:47.We can mix it all together. You have this wonderful pasta.
:26:47. > :26:54.A wonderful invention, pasta. A little bit of black pepper over
:26:54. > :27:00.the top and that is it. Keep.it as simple as possible.
:27:00. > :27:04.While I'm plating up, you can tell us when the new show is out it is
:27:04. > :27:09.Dancing On The Edge. It starts on Monday but it is on
:27:09. > :27:15.Tuesday as well. That is when my character is shown. It is on BBC
:27:16. > :27:21.Two. Then after that, it is once a week on a Monday at 9.00pm.
:27:21. > :27:27.Dancing On The Edge. Dive into that. See that piece of
:27:27. > :27:32.fish. Literally, you can just take pieces off it. You can cook trout
:27:32. > :27:36.the same as well. That is insane. I don't know where
:27:36. > :27:43.to start. Really good. Really good. Very good.
:27:43. > :27:48.You don't taste the salt with it. To go with this, Olly has chose an
:27:48. > :27:53.Spanish, Spanish! What are you doing, this is an Italian dish, but
:27:53. > :27:58.it is The Spanish Steps Rueda 2010. What do you reckon to that? Wow! It
:27:58. > :28:05.is amazing. I was not sure it would work. I must admit.
:28:05. > :28:08.Neither was I, when I woke up. It is not overly salty. Is it is
:28:08. > :28:13.delicious. Not only does it look great when
:28:13. > :28:17.you take it to the table but any fish, whether there is a little bit
:28:17. > :28:22.of bream, anything that is whole it works so well with that. It really
:28:22. > :28:26.is an event when you take it to the table, but you would not do it with
:28:26. > :28:28.the smaller sea bass. the smaller sea bass.
:28:29. > :28:34.Gorgeous. You look a bit weird going to the
:28:34. > :28:38.supermarket with all of that salt, but I think it is worth it. With a
:28:38. > :28:44.pasta machine like that, that is worth it as well. Another great
:28:44. > :28:49.wine to go with it. He missed one but this one redeemed itself again.
:28:49. > :28:51.That is all for us on Saturday Kitchen Live. Thank you to James
:28:51. > :28:57.Tanner, Fernando Stovell and Jacqueline Bisset. Remember all of