:00:12. > :00:22.Good morning. Postpone your plans for the weekend and stay put for 90
:00:22. > :00:32.
:00:32. > :00:36.minutes of spectacular food. This is Saturday Kitchen Live! Welcome
:00:36. > :00:39.to the show. With me in the studio today are two chefs from opposite
:00:39. > :00:44.sides of the world. First, the Frenchman who's in charge at the
:00:44. > :00:48.award-winning restaurant inside The Vineyard restaurant at Stockcross.
:00:48. > :00:52.It's Daniel Galmiche. Next to him is a woman who has flown in all the
:00:52. > :00:55.way from New Zealand where her TV shows and cookbooks have made her a
:00:55. > :01:05.national treasure! It's Annabel Langbein! Good morning to you both.
:01:05. > :01:10.So Daniel, what are you cooking? am doing a twist on mussels. So,
:01:10. > :01:15.mussels, with lemongrass and coconut cream and lime risotto.
:01:15. > :01:21.What will the French say? They will think it great. I think that they
:01:21. > :01:27.will think he's been hanging out in New Zealand! What are you making,
:01:27. > :01:34.Annabel? I am making a delicious Thai sweet chilli jam sauce.
:01:34. > :01:37.So lots of great flavours. Then a beef salad and a spring roll.
:01:37. > :01:40.So, two tasty dishes to look forward to and as usual we've got
:01:40. > :01:43.our line-up of superb foodie films from the BBC archive. Today's
:01:43. > :01:45.there's our regular helping of Rick Stein, plus brand new Saturday
:01:45. > :01:47.Kitchen episodes of Celebrity Masterchef and, the always
:01:47. > :01:50.entertaining, Raymond Blanc. Now our special guest this morning was
:01:50. > :01:58.part of the ground-breaking TV shows, Life On Mars and Ashes to
:01:58. > :02:08.Ashes. He's back on our screens on Monday nights in the new BBC One
:02:08. > :02:14.show, Being Eileen. Welcome to Saturday Kitchen, Dean Andrews.
:02:14. > :02:18.Good to have you on the show and a Yorkshire lad to boot.
:02:19. > :02:25.A Rotherham lad. You were a chef? How did you end up
:02:25. > :02:31.being a singer? I was in chefing, then singing, I thought it would
:02:31. > :02:36.not last. So I nipped back to catering college. I was always
:02:36. > :02:44.surrounded by cater eing, I thought it would be good to do. I realised
:02:44. > :02:47.how hard it was, so I nipped back to singing.
:02:47. > :02:51.Now, of course, at the end of today's programme I'll cook either
:02:51. > :02:53.food heaven or food hell for Dean. It'll either be something based on
:02:53. > :02:56.your favourite ingredient, food heaven, or your nightmare
:02:56. > :03:06.ingredient, food hell. It's up to our chefs and a few of our viewers
:03:06. > :03:10.
:03:10. > :03:13.to decide which one you get. What kind of food do you like? Being a
:03:13. > :03:19.carnivore it is always very meat- based.
:03:19. > :03:27.And what about the dreaded food hell? Well, being a fisherman, I
:03:27. > :03:31.don't like trout. So it's lamb or trout for Dean. For
:03:31. > :03:34.food heaven I could do a dish that frankly I'd cook every day if I
:03:34. > :03:36.could. A whole leg of lamb with Boulangere potatoes. The lamb is
:03:36. > :03:39.seasoned, rubbed in butter and slowly roasted over a tray of
:03:39. > :03:42.onions and potatoes with just a little stock. It's served together
:03:42. > :03:45.with a simple fricassee of peas and onions. Or Dean could be having
:03:45. > :03:48.food hell, a whole rainbow trout. The fish is seasoned and stuffed
:03:48. > :03:53.with thyme, rosemary and chervil along with a few slices of lemon.
:03:53. > :03:57.It's baked and served with capers, almonds and a watercress salad.
:03:57. > :04:00.Well, you'll have to wait until the end of the show to find out which
:04:00. > :04:05.one Dean gets. If you'd like the chance to ask a question on the
:04:05. > :04:09.show then call: A few of you will be able to put a question to us,
:04:09. > :04:13.live, a little later on. And if I do get to speak to you, I'll also
:04:13. > :04:23.be asking if you want Dean to face either food heaven or food hell. So
:04:23. > :04:25.
:04:25. > :04:34.start thinking. Are you a fan of French food? Sounds great.
:04:34. > :04:39.Well, this is Asian food. So, let's go to Daniel. A twist on
:04:39. > :04:43.an Italian classic? What is the name of the dish? What are we
:04:44. > :04:50.making? We are making a nice casserole with lemongrass,
:04:50. > :04:57.obviously chilli, ginger, a bit of butter and coconut.
:04:57. > :05:01.And a touch of coriander. So, the idea is to serve all of
:05:02. > :05:04.this together? Straining it off this together? Straining it off
:05:04. > :05:07.after? That's correct. Now, tell us about The Vineyard.
:05:07. > :05:12.The name is in the title. A huge influence with the wine? That's
:05:12. > :05:16.correct. A massive influence in the wine.
:05:16. > :05:21.And big changes to the menu recently? It is great. We have been
:05:21. > :05:25.awarded The Restaurant of the Year in the UK. That is great. We have a
:05:25. > :05:30.new concept. We are matching the food to the wine, not the other way
:05:30. > :05:34.around. The idea is that we are leaving the choice to the customer.
:05:34. > :05:40.So that means that everyone can make their own tasting menu around
:05:40. > :05:42.the table. So a table up to six. With the menu we match every single
:05:42. > :05:47.tasting on the table with wine tastings.
:05:47. > :05:51.It sounds like a lot of work? It is a lot of work. More than I
:05:51. > :05:57.anticipated! But it is fun it is a nice way of dining.
:05:57. > :06:02.It is a big restaurant you have there? We can cook 89 covers, but
:06:02. > :06:07.the fact that you are free to do a lot of thing, including choosing
:06:07. > :06:11.the menu and having fun with it, it is interesting for the customer's
:06:11. > :06:18.point of view. The discussion around the table, you see, and the
:06:18. > :06:21.way it bring the people together to enjoy the food and matching it with
:06:21. > :06:29.the wine. It is a nice way of dining.
:06:29. > :06:33.So, you are starting off with a classic risotto start? Yes. A bit
:06:33. > :06:38.of onion and butter there. And you are flavouring it with lime.
:06:38. > :06:43.All of these flavours can go really well with either dish? Yes,
:06:43. > :06:48.absolutely. You can almost put it the other way around. Correct. Yes.
:06:48. > :06:53.What I like is that this is a little bit less heavy than some
:06:53. > :07:01.risotto can be. There is always a lot of cheese and butter.
:07:01. > :07:07.What use are you using -- rice are you using? We are using Arborio.
:07:07. > :07:12.It is a little more forgiving. You can leave it in the pan for a bit.
:07:12. > :07:18.Now, do you pre-cook the rice beforehand? Generally in the
:07:18. > :07:23.restaurant because of the numbers, it is a little pre-cooked and then
:07:23. > :07:27.we finish it to order. These are flavours that are from
:07:27. > :07:32.your home? It is interesting. I know. It is interesting that the
:07:32. > :07:34.great thing about the flavours is that straight away you have the
:07:34. > :07:39.punch it is much more alive, the food.
:07:39. > :07:43.Yes. So, the mussels? These have been
:07:43. > :07:48.prepared? So these have been de- bearded.
:07:48. > :07:51.So that is the little beard. There is one there. They attach
:07:51. > :07:57.themselves to the rope. That's correct.
:07:57. > :08:01.So basically, the mussels attach to a rope and they drop the rope down.
:08:01. > :08:07.Often it is done in estuaries where the tied comes in and out with the
:08:07. > :08:12.water. They lift up the ropes. They weigh a tremendous amount. They
:08:12. > :08:17.remove the mussels and they disappear into the sea it allows
:08:17. > :08:22.the others mussels to grow larger. If they don't remove them they end
:08:22. > :08:25.up together and very small. It is heavy when you pull that out.
:08:25. > :08:31.Really heavy. They use the boat with the crane on it.
:08:31. > :08:36.So you are putting lime in here? Yes. It will bring a really fresh
:08:36. > :08:46.flavour to the risotto. A little lime zest on the top as
:08:46. > :08:56.well. A classic moules mariniere is chat
:08:56. > :09:01.
:09:01. > :09:11.yot, garlic and white wine? Yes. -- shallot.
:09:11. > :09:13.
:09:13. > :09:20.I wanted to see you saying "wow" because it is so fresh. Are they
:09:20. > :09:24.cheap the mussels here? Yes, they are really cheap.
:09:24. > :09:31.I think these are lovely. You cook these for how long? With the
:09:31. > :09:38.risotto you stay with it, normally. You cook it for 16 to 18 minutes to
:09:38. > :09:43.have a perfect risotto, but this one, we start it a little earlier.
:09:43. > :09:46.So a birdie tells me you have started to write your second book?
:09:46. > :09:54.That's correct. We are talking about some of the
:09:54. > :10:00.dishes like this. All with the twist. With a light feel, fresh and
:10:00. > :10:05.interesting. So working on that. On the mussels there are two types
:10:05. > :10:08.of cream? A little bit of normal cream and coconut milk. With the
:10:08. > :10:14.cream in here I use at the end to lighten.
:10:14. > :10:21.Obviously with the whipped cream it has the air. Then a little in the
:10:21. > :10:25.risotto. So with classic mussels, do you use
:10:25. > :10:35.double cream or whipping cream? Double cream.
:10:35. > :10:38.
:10:38. > :10:43.To put a question to the chefs today, you can call this number:
:10:43. > :10:48.You can put your questions to us later on.
:10:48. > :10:52.So, the risotto in there, what else? A little bit of butter. Salt,
:10:52. > :10:58.black pepper. The mussels, you are going to
:10:58. > :11:06.finish these off? You want double cream in it? Yes.
:11:06. > :11:09.So, chopped coriander instead of parsley. The chilli. Not too much
:11:09. > :11:18.chopped coriander. Thank you for, that James.
:11:18. > :11:28.He is not a big fan of herbs. like chilli, though.
:11:28. > :11:31.
:11:31. > :11:36.I will put more in there, then. in there! A little parmesan. What
:11:36. > :11:42.about the menu at The Vineyard. Are you sticking to classically French?
:11:42. > :11:46.Throughout the career it has been twists on French classics?
:11:46. > :11:51.training has been but always on the light side. You know in France we
:11:51. > :11:59.have done a couple of things. I was classically trained as well,
:11:59. > :12:03.some of them can be quite heavy? have gone with the lighter food. I
:12:03. > :12:09.revisit the classics and make it really nice.
:12:09. > :12:12.I have my mussels here. They take very quick.
:12:13. > :12:15.I suppose this coconut thing, you have the wonderful juice from it as
:12:15. > :12:22.well. That is the best, you can dip the
:12:22. > :12:27.bread in it. I can smell it from here it smells
:12:27. > :12:34.so good! You can chuck everything There we go.
:12:34. > :12:44.A little bit of lime zest. Also the ginger.
:12:44. > :12:49.How is that? Ready for that? Beautiful.
:12:49. > :12:56.Lime risotto. So it is a great combination, lime
:12:56. > :13:00.in risotto? I adore it. Jason Atherton was a chef that puts
:13:00. > :13:05.lime in risotto, with butternut squash which is very good.
:13:05. > :13:11.I like that. A bit of zest over the top.
:13:11. > :13:15.So, two dishes. A twist on the mussels with chilli,
:13:15. > :13:22.ginger, lemongrass and coriander and the lime risotto with fresh
:13:22. > :13:28.lime in it. It looks good to me.
:13:28. > :13:37.Stkpwhrl right. You have a choice of -- right, you have a choice of
:13:37. > :13:41.two dishes. So whichever you want. two dishes. So whichever you want.
:13:41. > :13:46.Are we sharing?! Yes. It is not too much coconut milk,
:13:46. > :13:50.just a small amount? Yes. You don't want to overpower it. It is a
:13:50. > :13:58.balance of the dish together. The freshness of it.
:13:58. > :14:04.And to prepare that you rinse them in cold water, the mussels, pull
:14:04. > :14:14.the beard off. And if they are open, throw them
:14:14. > :14:16.out. I am a traditionalist, did you not feel a traitor taking the dish
:14:17. > :14:20.from Italy? We need some wine to go with this.
:14:20. > :14:23.And with Comic Relief just three weeks away we have given our wine
:14:23. > :14:26.expert, Olly Smith, the task of matching some of their special Wine
:14:26. > :14:29.Relief range to today's dishes. 10% of all the money spent on a Wine
:14:30. > :14:33.Relief bottle goes to the charity and will be used to help great
:14:33. > :14:43.causes all over the world. So let's find out what Olly's chosen to go
:14:43. > :14:57.
:14:57. > :15:01.with Daniel's mighty mussels. I'm at the end of the pier on South-
:15:01. > :15:11.End-on-Kevin Pietersen sea, but it is time to head back to the
:15:11. > :15:14.
:15:14. > :15:22.mainland for Wine Relief! I'm up for that! With Daniel's magical
:15:22. > :15:29.mussels, a classical combination is a Muscadet from the north of France
:15:29. > :15:36.or a wine from the south, but however, we have Wine Relief, it
:15:36. > :15:43.gives 10% of every bottle to those at home for a good cause.
:15:43. > :15:48.I need a wine with I reference and attitude, so I am selecting an old
:15:48. > :15:51.favourite. It is the award-winning Workhorse Chenin Blanc 2011. Let's
:15:52. > :15:57.saddle up and ride! This cracker from South Africa is designed to
:15:57. > :16:02.stand up to the bigger flavours in dishes like lemongrass and lime
:16:03. > :16:06.zest, but it has texture to it, thangs to clever wine-making
:16:06. > :16:12.technique. So when you sip it, you can feel the fruit flexing. It has
:16:12. > :16:17.body. That is what I am after to pair up with the rich texture of
:16:17. > :16:22.the risotto, boosted by the parmesan. Think about the creamy
:16:22. > :16:27.coconut broth and the marvellous mussels. You need a wine with
:16:27. > :16:33.acidity to cut through the texture and pair up to the taste. Finally,
:16:33. > :16:43.the spice is important. So you need aromatic attitude to plough on
:16:43. > :16:43.
:16:43. > :16:47.through! Daniel, here is to your marvellous mussels! Cheers! Cheers
:16:47. > :16:52.indeed. Everyone is diving into these. They have been passed around.
:16:52. > :16:56.What do you think of the wine? goes really well with that. With
:16:56. > :17:02.the freshness and the chilli. I think that is great with the chilli.
:17:02. > :17:07.It is really nice wine? It is really light. Everything that
:17:07. > :17:15.Daniel has cooked is really light. You think risotto but that is
:17:15. > :17:22.lovely. And it is a lovely drinkable wine.
:17:22. > :17:26.Coming up, Annabel has a lovely chilli dish for us also, what are
:17:26. > :17:29.you making? A chilli salad and beef finger rolls.
:17:29. > :17:32.Sounds good to me. Now, it's time for another Far
:17:32. > :17:34.Eastern food adventure with Rick Stein. He's in Sri Lanka today
:17:34. > :17:44.exploring the country's love of coconuts but first he's gone
:17:44. > :17:51.
:17:51. > :17:59.paddling off to meet a man with his Just to the East of Galle is the
:17:59. > :18:02.delightful island of Taprobane. 'The original owner said, "It's the
:18:02. > :18:06.one spot which by its sublime beauty '"would fulfil my dreams and
:18:06. > :18:09.hold me there for life." 'It's now owned by Geoffrey Dobbs.' I think
:18:09. > :18:14.it's the first time I've had to wade to somebody's house! Haha! Oh,
:18:14. > :18:17.it's fabulous. This house was built in the 1920s by a person called
:18:17. > :18:19.Count de Mornay. He came here with Sir Thomas Lipton, sort of built
:18:20. > :18:23.this sort of rather fantastical house here. Unbelievable. And what
:18:23. > :18:26.does it feel like to have your own island, then? Well, sometimes I
:18:26. > :18:29.can't really believe it, you know, sometimes I pinch myself. But when
:18:30. > :18:39.I wake up every morning and I look out to the South Pole... Nothing in
:18:40. > :18:52.
:18:52. > :18:56.between... Nothing between here and the South Pole. This is a pineapple
:18:56. > :18:59.curry, which is a favourite of mine. I had that last night. Lovely. It's
:18:59. > :19:02.wonderful. Yeah. Then we've got some fried freshwater prawns.
:19:03. > :19:11.They're as big as lobsters! And then some snake gourd curry here.
:19:11. > :19:14.I've seen those in the market. tell me about Sri Lankan food, what
:19:14. > :19:24.it means to you, and why isn't it better known? I always find that
:19:24. > :19:28.odd, that you only eat Sri Lankan food in Sri Lanka. So I think it's
:19:28. > :19:31.one of these great hidden cuisines which is just waiting to be found
:19:31. > :19:35.out. And I think this is sort of a mixture between Thai food and
:19:35. > :19:37.Indian food. I mean, they use a lot of coconut in their cooking here.
:19:37. > :19:41.It's either fish or vegetable-based mostly, and there's a market about
:19:41. > :19:48.100 yards off the island where my chefs go to. And you just see
:19:48. > :19:50.what's the catch of the day and come home and cook it. If there's
:19:50. > :19:53.one ingredient I would single out one ingredient I would single out
:19:53. > :19:55.as being an emblem of Sri Lankan cuisine, then it would be the
:19:55. > :19:59.coconut. It's in virtually everything, and the oil is produced
:19:59. > :20:09.by the ton at coconut oil factories like this one in Galle. I came here
:20:09. > :20:12.
:20:12. > :20:15.with Siboda, my interpreter, to see for myself how it was done. 'Once
:20:15. > :20:18.they've been smashed open, they're dried over the husks of other
:20:18. > :20:19.coconuts. 'And it's this process, I suspect, that will make you either
:20:19. > :20:22.suspect, that will make you either love coconut oil or hate it,
:20:22. > :20:25.'because you can really taste the smokiness in it.' All this
:20:25. > :20:28.machinery would have been here when Ceylon was painted pink on my
:20:28. > :20:32.school atlas, and here, they're squeezing the coconut flesh to
:20:32. > :20:35.extract that essential oil. And that smoky coconut taste and aroma
:20:35. > :20:45.is all-pervading in most dishes and in the air. Can I taste a bit?
:20:45. > :20:52.
:20:52. > :20:56.yeah. That's lovely. It's got a great taste. Yeah, it is, it is.
:20:56. > :21:04.And it's good for your hair. Really? How you feel? Well, it's
:21:04. > :21:08.very nice. What's it good for, though? Well, it's good for the
:21:09. > :21:17.dandruff. Yeah. And it works on the white hair. Gets rid of white hair?
:21:17. > :21:21.Yeah. So... And for the stress. for stress? Wonderful. I was just
:21:21. > :21:24.leaving and I just saw this up here, and apparently it was painted by
:21:24. > :21:27.the owner's son. I think it's really good, it's very succinct. In
:21:27. > :21:33.picture one, you've got a coconut farmer, and this geezer's come
:21:33. > :21:36.along and said, "I'll give you all this money for your coconut trees."
:21:36. > :21:39.In picture two, another guy's come along and said, "I want to buy your
:21:39. > :21:43.farm." In picture three, he's built houses on it. And there's his wife
:21:43. > :21:46.saying, "Go off to the market and buy some coconuts." And there he is
:21:46. > :21:54.in the market, and the price of coconuts has gone right up, and
:21:54. > :21:57.he's going, "No!" Well, this is a coconut dhal with tomato and curry
:21:57. > :22:00.leaves. While making this, it's a very, very comforting dish. I mean,
:22:00. > :22:03.all over the Indian subcontinent, you get dhals, and they're really
:22:03. > :22:06.designed to be a sort of foil, a nice, bland foil to some hot curry.
:22:06. > :22:10.But it's sort of, like, really reassuring food, and at the time
:22:10. > :22:13.I'm cooking this, the civil war in Sri Lanka is at a particularly
:22:13. > :22:15.vicious and nasty stage. And I vicious and nasty stage. And I
:22:15. > :22:20.think, well, wherever we've been, almost wherever we've been in South
:22:20. > :22:23.East Asia and in the subcontinent, East Asia and in the subcontinent,
:22:23. > :22:26.there's been political trouble. And I sometimes think that people might
:22:26. > :22:31.feel I'm a bit naive, there I am talking about cooking when people
:22:31. > :22:37.are dying and all that sort of thing. But really what I believe is
:22:37. > :22:40.the sort of affirmation of food, the sort of affirmation of food,
:22:40. > :22:43.its power to bring people together. And the fact that food is all about
:22:43. > :22:50.good times, even if there's terrible things going on all around
:22:50. > :22:53.you. Well, that's what I think, anyway. I put pandan leaves in now.
:22:53. > :22:57.I hope supermarkets will soon stock these, because it's such a good
:22:57. > :23:07.taste for curry. Now, coconut milk. Pandan leaves and coconut, that's
:23:07. > :23:08.
:23:08. > :23:11.Sri Lanka. Well, a dhal is one thing. Well, that's just basically
:23:11. > :23:14.pulses boiled up with water. But what makes it totally special is
:23:14. > :23:18.the tarka, and that's what you stir in at the end. Basically you just
:23:18. > :23:20.fry, in this case, garlic and onion in coconut oil, and then add things
:23:20. > :23:25.like curry leaves, mustard seeds, cumin, more chilli, cinnamon, just
:23:25. > :23:28.throw it into the dhal at the last minute, it just makes it light up.
:23:28. > :23:31.Fresh curry leaves, another emblem of Sri Lankan cuisine, then dried
:23:31. > :23:38.chilli, and nothing gets made here without cinnamon, the place is
:23:38. > :23:45.famous for it. Give that all a bit of a stir. It's smelling like a
:23:45. > :23:49.spice shop. Now some cumin seeds, the very stuff of dhals. Now
:23:49. > :23:55.mustard seed and ground coriander seeds. Grinding brings out the
:23:55. > :23:59.flavour and thickens the sauce. Finally, chopped tomatoes. Well,
:23:59. > :24:03.this is about the most elaborate tarka I know. Normally it's just
:24:03. > :24:13.some hot oil and spices thrown in at the last minute. But I think
:24:13. > :24:13.
:24:13. > :24:17.that says a lot about Sri Lankan cuisine, it is very exotic. And now
:24:17. > :24:20.it's the bit I like, adding the tarka to the cooked lentils, the
:24:20. > :24:24.dhal. Tarka basically means hot spiced oil. Well, all it needs now
:24:24. > :24:28.is a bit of salt. Stir that in and that's it. It smells wonderful.
:24:28. > :24:38.This is one of those dishes that I cook over and over again at home.
:24:38. > :24:46.
:24:46. > :24:50.All you need is flatbread and a Now for today's masterclass I
:24:50. > :24:53.wanted to show you how to handle an ingredient that scares a lot of
:24:53. > :24:58.people but is delicious, you just need to know how to prepare it
:24:58. > :25:02.properly - It's squid. I know Dean is a big fan, and it's actually
:25:02. > :25:05.simple to deal with and once I've prepared it, I'm going to use it to
:25:05. > :25:09.make a breadcrumbed squid dish with a cucumber salad If there's a skill
:25:09. > :25:12.or tip you'd like me to demonstrate on the show or perhaps you need
:25:12. > :25:22.some help with a cooking technique and can't get it right, drop us a
:25:22. > :25:27.
:25:27. > :25:32.line and we'll try and answer them over the coming shows. I love squid.
:25:32. > :25:36.It looks scary but we remove the tentacles and the bake.
:25:36. > :25:41.So, more or less you have the tentacles done.
:25:41. > :25:43.You can split that that is that one You can split that that is that one
:25:43. > :25:47.bit done. Then don't worry about the ink,
:25:47. > :25:53.look at the body and remove the backbone or the little quill in
:25:53. > :26:01.here. See that? Get rid of that. That needs to go. Then you can take
:26:01. > :26:06.off what are classed as the wings, these are edible. These should just
:26:06. > :26:08.peel off. Just pull them off. There are two of these, one on either
:26:08. > :26:13.side. The thing is, James, generally
:26:13. > :26:18.people love squid. I think that they do, but when
:26:18. > :26:23.faced with something like this, they think what do you do with it?
:26:23. > :26:28.So peel this part off here and it literally peels off it is nice and
:26:28. > :26:34.simple. Then cut this in half. We are going to deep fry it. If you
:26:34. > :26:38.wanted to char-grill it, take a knife and score it over the surface.
:26:38. > :26:44.We are going to remove the little bit of skin over the top of the
:26:44. > :26:50.squid as well. You treat octopus the same but the
:26:50. > :26:56.way you cook it is different. With squid you cook it either quickly or
:26:56. > :27:02.slowly. Octopus is cooked slowly. With the body, you wash it and cut
:27:02. > :27:10.through. Or just cut straight down one end to the bottom and under the
:27:10. > :27:15.tap just rinse this out. Sometimes it has little bits stuck
:27:15. > :27:23.to it. Just rinse this all off. Also on the skin part it should
:27:23. > :27:29.easily peel off. It is very, very simple. What you
:27:29. > :27:34.are lift of -- left with is pure meat.
:27:34. > :27:39.There you have the squid ready to finish off. If you were char-
:27:39. > :27:44.grilling, this you could take the knife and score the surface over
:27:44. > :27:53.the top. That will give you the char-grill, but we are deep-frying
:27:53. > :27:58.it. So we cut it into portions like that.
:27:58. > :28:03.There is the squid all prepared. It is simple. It did not take very
:28:03. > :28:08.long. Once you have done that, you can
:28:08. > :28:12.concentrate on making it taste good. That is your job.
:28:12. > :28:16.I'm surprised you don't know this as an ex-chef. I did not realise
:28:16. > :28:22.reading the brief last night, you were a singer for 20 years? Yeah.
:28:22. > :28:32.Yeah. I did the cabaret circuit, the cruise liners, the holiday
:28:32. > :28:33.
:28:33. > :28:42.camps, the working men's clubs, I'm basically the male version of Ja ne
:28:42. > :28:50.McDonald McDonald. -- McDonald.
:28:50. > :28:54.So, the working men's clubs? Yes. My whole family are singers. My
:28:54. > :28:59.grandfather and my dad. They did it all of his career until he started
:28:59. > :29:07.looking after pubs. We had a pianist in there twice a week. I
:29:07. > :29:12.would sing along. I used to think I was Tony Christie.
:29:12. > :29:19.Yes? I wasn't! No, I had a great career. I enjoyed it
:29:19. > :29:24.So, tell us about acting, you say you almost fell into it? Was it The
:29:24. > :29:29.Navigators you got a part in? Loach, whenever he gos to a place
:29:29. > :29:34.to make a film, he likes to get authenticity. He then gets the
:29:34. > :29:44.local lads like myself. He goes to entertainment agencies to find them.
:29:44. > :29:45.
:29:45. > :29:51.We are used to audiences, singing songs, I got a great part in it. My
:29:51. > :29:58.agent got me a part. I said I had never acted before. She said she
:29:58. > :30:03.knew! People said to me how to go about it. I said I don't really
:30:03. > :30:06.know. It literally found you? It did. I
:30:06. > :30:11.have been fortunate to work with lovely people since.
:30:11. > :30:16.Also a lot of the things you do have gone on to be huge hits.
:30:16. > :30:20.Big award shows, all manner of different stuffs.
:30:21. > :30:25.More recently, life on -- Life on Mars and Ashes te Ashes. That is a
:30:25. > :30:30.dream job for any job that likes cars, guns fighting.
:30:30. > :30:35.It is boys' stuff! You have to fire a gun today and go in a fast car,
:30:35. > :30:44.oh, dear, what a shame. I don't know about a fast car. I
:30:44. > :30:49.watched it but that car, is it really that fast? Well, a guy came
:30:49. > :30:57.over to do stunt work with us, honest, the car moved when he had
:30:57. > :31:02.it in his hands. When I had it d not move as quickly,
:31:02. > :31:09.that is for sure. Also in your career, you started
:31:09. > :31:17.acting, but you play amazing parts, tell us about what you are more
:31:17. > :31:27.recently doing? This is a follow-up from Lapland two years ago? Yes,
:31:27. > :31:28.
:31:28. > :31:32.this is Being Eileen. Sue Johnston is Eileen.
:31:32. > :31:37.It is about experiencing life without her husband, including a
:31:38. > :31:43.dysfunctional family. Which is us. I think it is a lovely piece of
:31:43. > :31:52.writing by Michael Wynn. It is nice watching, viewing. People are
:31:52. > :32:00.saying that they have a family like that
:32:00. > :32:08.I would not say it is right out drama, but it is just lovely telly.
:32:08. > :32:13.You have a couple of other things that have gone on? Yes, I had Last
:32:13. > :32:21.Tango in Halifax. You should relate to that, being a Yorkshire lad?
:32:21. > :32:25.That is based on an elderly couple. It did really well last year. We
:32:25. > :32:34.are going to do another series this year. In April we have one of
:32:34. > :32:42.comedy, written by Caroline Ahern it is about security men. It has
:32:42. > :32:45.Brendan owe Carl in it. The legendary Bobby Ball and me and
:32:45. > :32:48.Peter White. That will be out... Oh, that looks
:32:48. > :32:54.amazing. That is out on ITV in April.
:32:54. > :33:00.Well, considering you started your acting career late on in life, you
:33:00. > :33:06.are still busy? I am waiting for someone to tap me on the shoulder
:33:06. > :33:11.and say they have realised I'm a singer, come on, I am out! Well, I
:33:11. > :33:18.have fried the squid. I will do a dressing. I have egg yolks, a
:33:18. > :33:24.little bit of mustard and a touch of vinegar. I making Asian-style
:33:24. > :33:29.food. Annabel can explain what yuzu juice is. I have never seen the
:33:29. > :33:34.fruit? I am sure it is a cross between a Mandarin and grapefruit.
:33:34. > :33:41.So it is has a sweet and floralness, but with lovely acidity.
:33:41. > :33:46.Smell that. It is hard to get. If you didn't have it, use
:33:46. > :33:51.grapefruit or lemon juice. It is harder to get here than in
:33:51. > :33:55.New Zealand, but basically you can get it on Japanese supermarkets
:33:55. > :34:00.online. I have been noticing you have not
:34:00. > :34:05.adopted my speedy mayonnaise technique! No, I have not done that.
:34:05. > :34:09.That is the classic French-trained in me! What we have here. We have
:34:09. > :34:17.the plate and we can pop the squid on there.
:34:17. > :34:24.The secret with squid is, like I was saying, it is very quick. You
:34:24. > :34:28.have to be quick. Mind you, the best octopus was slowly cooked with
:34:28. > :34:34.chorizo. It is not everyone's cup of tea, squid but once you get the
:34:34. > :34:38.prepare side of it out of the way. It is so quick.
:34:38. > :34:42.So, the spring onion, a little bit of chilli.
:34:42. > :34:48.Stick it on. Did you season the squid before you
:34:48. > :34:54.put it? Finally, we have the dressing, well, you can do salt and
:34:54. > :34:59.pepper in the breadcrumbs but black pepper you can do also salt and
:34:59. > :35:03.pepper squid. That is more pan- fried, but this dressing is just
:35:03. > :35:08.citrusy and really nice. A little bit of lime with it as
:35:08. > :35:15.well. On the side, over the top. Then coriander. Just a few bits. I
:35:15. > :35:18.know you don't like it Can we have some? No, you can't!
:35:19. > :35:23.There you have it. Once the preparation side is out of the way.
:35:23. > :35:31.There you have it. Tell me what you think. Once the mucky bits are out
:35:31. > :35:37.of the way it is a pleasant dish to make. Oh, my God. That tastes
:35:37. > :35:42.amazing. �45! If there is a skill or tip you
:35:42. > :35:52.would like me to demonstrate on the show, perhaps help with a cooking
:35:52. > :35:54.
:35:54. > :35:56.technique, write us a line and maybe we can do it on the show.
:35:56. > :36:05.You can get all the contact details via the website
:36:05. > :36:12.bbc.co.uk/saturdaykitchen. Right, what are we cooking for Dean? It
:36:12. > :36:15.could be phenylbutazone, the leg is rubbed in butter then gently
:36:15. > :36:18.roasted over a bed of sliced onions and potatoes. It's served all
:36:18. > :36:21.together along with a simple fricassee of peas and onions. Or
:36:21. > :36:25.Dean could be facing food hell, trout. I'll stuff a whole rainbow
:36:25. > :36:28.trout with loads of herbs and lemon, sear it in a hot pan then bake it
:36:28. > :36:32.in the oven. It's served with a caper and almond sauce and a green
:36:32. > :36:35.salad. Some of our viewers and the chefs in the studio get to decide
:36:35. > :36:38.Dean's fate today. But you'll have to wait until the end of the show
:36:38. > :36:41.to see the final result. Right, it's time for more action from
:36:41. > :36:44.Celebrity Masterchef and today Emma, Laila and George are helping with a
:36:44. > :36:54.busy lunch service at the restaurant of a Saturday Kitchen
:36:54. > :36:59.
:36:59. > :37:01.This is Cafe Spice Namaste, a landmark Indian restaurant housed
:37:01. > :37:04.in a former magistrates' court near the Tower of London. Overseeing
:37:04. > :37:07.service is Chef Patron Cyrus Todiwala. So we've got a packed
:37:07. > :37:10.house today. We've got about 75 people for lunch, which is more or
:37:10. > :37:14.less normal. So there are about 65 regular customers there, and they
:37:14. > :37:21.demand a high standard, so we make sure the standard, the quality, the
:37:22. > :37:24.presentation, everything is maintained. One, two, three...
:37:24. > :37:27.contestants have just three hours to prep their dishes. In service,
:37:27. > :37:37.Emma will be in charge of the tandoori-baked salmon, marinated in
:37:37. > :37:42.
:37:42. > :37:45.a coriander, mint and chilli chutney. We'll dice this up, except
:37:45. > :37:50.for the okra, which we'll keep separate. Laila will be making the
:37:50. > :37:52.vegetable curry, containing spicy chickpea pakora fritters. You want
:37:52. > :37:56.the vegetables to be slightly smaller, because people will share
:37:56. > :38:00.it on the table. There are about four more trays like that for us to
:38:00. > :38:03.do because 75 people. George. You are handling what is probably one
:38:03. > :38:07.of the finest beefs in the country. George will be cooking the turmeric
:38:07. > :38:11.and lime beef fillet, stir-fried with onions and peppers. You're
:38:11. > :38:18.going to clean that off and then shred it. Any mess and you're in
:38:18. > :38:22.trouble, sir. I can see that. bit of meat has cost �65. How many
:38:22. > :38:27.fillets do you do in a service? Just one? So it could be as many as
:38:27. > :38:37.four fillets, and you don't have much time, sir. Hopefully, I don't
:38:37. > :38:43.
:38:43. > :38:46.have to shout at you. Not bad. Thank you.
:38:46. > :38:50.But if you're a chef, you go bankrupt in six months. Oh, why?
:38:50. > :38:54.What have I done? Some of the pieces are too large, but the fish
:38:54. > :39:01.is so beautiful, I'd much rather have them that size. Laila is
:39:01. > :39:09.making the pakora fritters that will go into her vegetable curry.
:39:09. > :39:19.No. There was a slight... Aftertaste. ..raw taste to it. So I
:39:19. > :39:21.
:39:21. > :39:27.think we need to cook it on a slow flame for a little longer. OK.
:39:27. > :39:28.12 o'clock and the first customers have started to arrive. Two beef
:39:28. > :39:38.have started to arrive. Two beef have started to arrive. Two beef
:39:38. > :39:57.
:39:57. > :40:04.chilli fry, George! Not too much Woah! Too ambitious! Lease try and
:40:04. > :40:07.keep it clean, sir. I tried to toss it, but it didn't quite work. Ou've
:40:07. > :40:11.got to be careful, sir, you're going to fall down if you're not
:40:11. > :40:14.careful. OK. I need George to calm down and I need him to think. I've
:40:14. > :40:24.been tossing for God knows how many years. He thought he could copy
:40:24. > :40:24.
:40:24. > :40:28.what I'm doing. You've got one direct order. No starters. This is
:40:28. > :40:38.the one, this is where we're going to show if we can handle all of
:40:38. > :40:40.
:40:40. > :40:43.this. Come, come, come. Good. Good. Keep it up. Laila's done a great
:40:43. > :40:53.job because what I was looking for is the smoothness of the dish -
:40:53. > :41:01.
:41:01. > :41:11.she's got it right. One chutney salmon starter after that, yeah?
:41:11. > :41:17.
:41:17. > :41:27.my word! So, we try and get the skin side up.
:41:27. > :41:27.
:41:27. > :42:08.Apology for the loss of subtitles for 41 seconds
:42:08. > :42:18.I see. It's perfect. Two beef chilli fry, George! Ah, brilliant!
:42:18. > :42:18.
:42:18. > :42:22.How good is that?! Ow! I keep touching that thing and it's hot!
:42:22. > :42:31.Emma, I want two pieces now. Please, no messing up. No messing up, Emma!
:42:31. > :42:41.No need to panic! There's a bend in that one! Take it out carefully.
:42:41. > :42:48.
:42:48. > :42:58.see. I see. Not the edge, the back. Only the back of the knife! All the
:42:58. > :43:06.
:43:06. > :43:08.pieces are broken... ..so we've got to camouflage it a bit. OK?
:43:08. > :43:13.vegetable pakora curry was very light, very delicate. The
:43:13. > :43:23.vegetables were very crisp. Almost perfect. One chutney salmon
:43:23. > :43:29.
:43:29. > :43:39.starter! As service draws to a close, George is preparing his 18th
:43:39. > :43:40.
:43:40. > :43:50.portion of beef stir-fry. Loving it. The beef stir-fry needed a bit more
:43:50. > :43:57.
:43:57. > :44:00.spicing. I thought it was rather of your kitchen! The celebrities
:44:00. > :44:03.are back cooking one of Cyrus's signature dishes in about 20
:44:03. > :44:05.minutes or so. Still to come this minutes or so. Still to come this
:44:05. > :44:10.morning on Saturday Kitchen Live, Raymond Blanc is up to his knees in
:44:10. > :44:13.watercress! After trying to harvest some he takes it to the kitchen to
:44:13. > :44:16.prepare a hot watercress soup with a swirl of creme fraiche! Will
:44:16. > :44:18.Daniel and Annabel be able to maintain their calm culinary EGG-
:44:18. > :44:21.steriors or will the Saturday Kitchen omelette challenge cause
:44:21. > :44:31.their tempers to BOIL over and see their hopes SCRAMBLED at the bottom
:44:31. > :44:34.
:44:34. > :44:37.of our bin? Hopeless! You can find out in about 20 minutes. And will
:44:37. > :44:40.Dean be facing his food heaven, roasted leg of lamb with Boulangere
:44:40. > :44:44.potatoes? Or his food hell, a whole herb stuffed trout with caper and
:44:44. > :44:47.almond sauce? We'll have to wait until the end of the show to find
:44:47. > :44:50.out. Right, let's continue the cooking and up next is the woman
:44:50. > :45:00.who has taken over New Zealand with her simple and versatile style of
:45:00. > :45:02.
:45:02. > :45:09.food. It's Annabel Langbein. Great to see you on your culinary tour of
:45:09. > :45:15.the world. Right, what are you making? I am
:45:15. > :45:19.making a Thai salad and chilli jam. This is one of the most useful
:45:19. > :45:22.things it a fridge fixing. The taste is so exotic it give as
:45:22. > :45:27.personal touch to something that is very simp.
:45:27. > :45:32.So, off we go. You have the beef? put on fish sauce on the beef
:45:32. > :45:37.before I season it it adds a depth of flavour it is a little trick
:45:37. > :45:43.that really makes a difference. It is quite salty as well, so it
:45:43. > :45:47.will help with the seasoning? but it has the flavour. I find. I
:45:47. > :45:52.used to be fat when I started cooking. I found by using things
:45:52. > :45:57.with lots of this in them, the fish sauce, I can get the flavour
:45:57. > :46:04.without the fat. It has been around forever. It is
:46:04. > :46:08.all of the gnat natural things you get in tomato piece, parmesan
:46:08. > :46:13.cheese, fish sauce, dried mushrooms, anything with the depth of flavour.
:46:13. > :46:16.You are a good chopper. I get used to it on this show,
:46:17. > :46:22.trust me it is all I ever do on a Saturday morning.
:46:22. > :46:26.That is what I like about cooking at home, you can just... Give it to
:46:26. > :46:31.somebody else! That is what I really like about it. I will make
:46:31. > :46:36.the chilli jam. You can chop away. The reason I love chillies so much
:46:36. > :46:40.is because... It makes you happy! What they do, the hotter they are,
:46:40. > :46:44.they put your body into a shock reaction. So you produce endorphins
:46:44. > :46:50.after. So instead of having to go for a run around the block and feel
:46:50. > :46:54.good, you can have a really, really hot chilli and lie on the sofa and
:46:54. > :46:59.feel good. I just have a Dairy Milk and I feel
:46:59. > :47:04.great! I saw you on telly yesterday. I was in my hotel room. I thought,
:47:04. > :47:07.there is this man doing something really clever. What is that?
:47:07. > :47:11.Hospital. Oh,s the hospital.
:47:11. > :47:14.It is amazing. I think you should come to New Zealand to do it for us
:47:14. > :47:21.there. I did tell the BBC, that I thought
:47:21. > :47:25.that the third series may put me in one! Hospital food is not easy.
:47:25. > :47:31.is not, but we have worked with a group of great individuals. You
:47:31. > :47:35.have to make to it happen. You also have to want to create change. When
:47:35. > :47:41.you are sick you want food that will make you feel good. Not food
:47:41. > :47:47.that makes you feel awful. Well, we try. It is a big challenge.
:47:47. > :47:51.Right, I have the salad here. Do you want peanuts in it? You could.
:47:51. > :47:53.That is the great thing about the salad. We are basically making it
:47:54. > :47:57.salad. We are basically making it That is the thing about home
:47:57. > :48:01.cooking. All you have to think about are the
:48:01. > :48:07.things that matter, like don't overcook the beef. Get the balance
:48:07. > :48:12.of flavours right. I am putting extra Chile in.
:48:12. > :48:16.Put lime juice in there. I mentioned that you are on your
:48:16. > :48:21.travels around the world. This is like a little culinary food tour
:48:21. > :48:28.for you as well as it is helpful as it is promoting the book? It is
:48:28. > :48:35.nice. I was cooking in the Louv rerbgs. I can't believe you did not
:48:35. > :48:39.invite me -- I was cooking in the Louvre this weekend. I have been
:48:39. > :48:43.cooking in Amsterdam, Hamburg, New York. I feel very lucky. It has
:48:43. > :48:53.been nice. I have been to Rotherham and
:48:53. > :48:59.Barnsley in the last few days! just drove down the motorway!
:48:59. > :49:04.Don't overcook the meat! I will put it there to rest. Chilli jam is the
:49:04. > :49:09.easiest thing. I have the little piece. Kaffir lime. Ginger. Lots of
:49:09. > :49:15.sugar going in there. Loads of sugar. It acts as a
:49:15. > :49:21.thickener? It really is like a jam. It will keep for months. Fish sauce,
:49:21. > :49:26.rice vinegar. A little bit of water. Soy sauce. It will be fantastic
:49:26. > :49:31.when it is finished. When chillies are in season I make
:49:31. > :49:36.it in bulk, big time. I give it as presents. I can add it to
:49:36. > :49:40.everything. It is lovely as a glaze over chicken.
:49:40. > :49:45.I suppose with the sugar in there it last as long time.
:49:45. > :49:50.Is that where you get your inspiration from? Before Christmas,
:49:50. > :49:55.my daughter was volunteering at an orphanage in India. I went to see
:49:55. > :50:02.her and I organised a private culinary tour. I had eight lessons
:50:02. > :50:08.in people's houses and on farms. It was great. I learn sod much. What I
:50:08. > :50:11.learned most was the resourcefulness and the fact that
:50:11. > :50:15.everybody there cooks really beautiful food. Everyone is a cook.
:50:15. > :50:21.They will pick a cauliflower and in five minutes you are eating the
:50:21. > :50:26.most delicious cauliflower and bread and fabulous flavours. Lots
:50:26. > :50:29.of herbs in there. Now I am soaking the wrappers. My chilli jam is
:50:29. > :50:34.simmering away. You can bring it up high.
:50:34. > :50:37.So that jam, how long do you cook it for? With a wide-based pan it
:50:37. > :50:45.takes about five to ten minutes. Right.
:50:45. > :50:52.You can use, I mean, obviously the hotter the chl is -- chillies, the
:50:52. > :50:58.more fire it has. Do you add the seeds of the chilli?
:50:58. > :51:00.I don't mind them. When you buy the Thai sweet chilli sauce it always
:51:00. > :51:06.has the seeds in it. Yes.
:51:06. > :51:11.So, the wrappers, these are cheap as chips. Be careful that when you
:51:11. > :51:14.buy the packets that somebody has not sat on the pact et, as when it
:51:14. > :51:21.is fresh like that it breaks like that.
:51:21. > :51:27.These are made from rice? Yes, so this are good for people on a
:51:27. > :51:31.gluten-free diet. You have a wet tea actual. When you have not often
:51:31. > :51:36.made a recipe, you think that this sounds scary but in fact all you
:51:36. > :51:40.have to do is make sure that you don't overdamp them if you leave
:51:40. > :51:45.them in for too long they fall apart on you. So just put them like
:51:45. > :51:48.that. Get a couple going. You just soften them to roll it?
:51:48. > :51:58.Absolutely. If you leave them to soak, they
:51:58. > :51:59.
:51:59. > :52:03.will fall apart. That in its own right is a yummy
:52:03. > :52:07.salad. That is a lot of chopping, is that,
:52:07. > :52:14.Annabel. Did you put the sugar in? I have
:52:14. > :52:19.not. That is a trick my mother taught me, sugar and iceberg
:52:19. > :52:25.lettuce is a great combination, it brings out the flavour.
:52:25. > :52:31.A tiny bit of soy sauce. Now, just toss that together. That is a
:52:31. > :52:37.lovely sal idea in its own right. That is the thing about home
:52:37. > :52:42.cooking. It is using what you have got and having a few chords up your
:52:42. > :52:47.sleeve and knowing the technique. Like squid.
:52:47. > :52:54.Right. So you just dip them in the water.
:52:54. > :52:59.Yes. That is important. With wet hands it is easier to roll them.
:52:59. > :53:02.Otherwise when people eat them it falls apart. They are thinking this
:53:02. > :53:07.is elegant, and it could go down the jumper.
:53:07. > :53:16.But they stick together. You see, I have done a Yorkshire
:53:16. > :53:19.one... Who is feeding who here? That is a fat lad's portion! There
:53:19. > :53:25.are extra prawns in that one as well.
:53:25. > :53:32.You can make them look pretty. You can have them with just vegetables,
:53:32. > :53:38.you can put in tofu. Tofu? I love it.
:53:38. > :53:42.Not when there is a piece of beef there! I shall put the salad
:53:42. > :53:48.together, you make the rolls. Tell us about the book, then. Your
:53:48. > :53:55.book is with a series that is out in the UK later on? It is Simple
:53:55. > :53:59.Pleasures. The first book, The Free Range Cook. It is out now. I am
:53:59. > :54:05.going to do something that I know you will not like. I put that in
:54:05. > :54:10.there. That make it is yummy. Now I know I will do something that I
:54:10. > :54:16.know you will not like. I take the fat off. That is going o end up
:54:16. > :54:22.there. And?! Sort it out, James.
:54:22. > :54:30.I am sure you did not do that in France? Taking the fat off the
:54:30. > :54:36.beef? Oi! Get your mitts out of my salad.
:54:36. > :54:40.You can fry up the fat as lardons! This is a five-minute meal. The
:54:40. > :54:46.trick is to not overcook the meat. Sometimes I do it with a really big
:54:46. > :54:50.piece of meat and do it on the barbecue in the summer.
:54:50. > :54:53.Let me chuck that in. Mix it together with a bit more
:54:53. > :54:57.lime. I have put more on there.
:54:57. > :55:01.I know you will top this up with beef as well.
:55:01. > :55:06.Look at that Not too big. Yum.
:55:06. > :55:16.Remind us of that That is Thai salad with sweet chilli jam and
:55:16. > :55:26.this is a dipping sauce to put on there.
:55:26. > :55:33.Thai beef salad it looks dlerbs. -- delicious.
:55:33. > :55:38.Don't forget the fat, James. You have put the fat on it? Yes! I
:55:38. > :55:43.can't tell you how horrible this looks! I don't think anyone will
:55:43. > :55:49.want to mess about with it. I love the colours.
:55:49. > :55:54.And the chilli jam is so easy to make. How long can you keep it for?
:55:54. > :56:04.Months, months. If like jam, you can put a sealed top on it and put
:56:04. > :56:05.
:56:05. > :56:08.it in the pantry. We need some wine to go with this.
:56:08. > :56:11.And remember, Olly's choosing from the Wine Relief range today with
:56:11. > :56:14.10% of the bottle price going to Comic Relief. So let's head back to
:56:14. > :56:24.Southend to see which wine he's chosen to go with Annabel's
:56:24. > :56:31.
:56:31. > :56:36.Annabel's chilli jam is sweet and warming across the prawn rolls and
:56:36. > :56:42.the Thai beef salad. Now spice in the food makes the wine taste sharp.
:56:42. > :56:48.So you need natural sweetness to counterbalance. A good example may
:56:48. > :56:54.be a Pinot Gris, but however, it is time to support Wine Relief. There
:56:55. > :56:59.is one grape that does the sweet/sharp balance, better than
:56:59. > :57:04.ever, Riesling! The surgery is open, time to meet Dr L Riesling 2011.
:57:04. > :57:09.Imagine the flavour of a sherbert lemon? It starts off sweet but ends
:57:09. > :57:13.up sharper. There is a similar professional in the wine. It works
:57:13. > :57:18.brilliantly with the flavours and it is not very fashionable but I
:57:18. > :57:23.think it is long overdue a comeback. There is a purity to the wine it is
:57:23. > :57:27.low in alcohol. 8.5%. Yes it is fruity, but it is the purity that
:57:27. > :57:32.connects with the freshness of the dish. Think about the ingredients,
:57:32. > :57:38.crunchy lettuce. Fresh prawns. All of that lovely lime zest across the
:57:38. > :57:41.Thai beef salad. Then, of course, there is a the ingredient, the main
:57:41. > :57:46.ingredient, the chilli jam. That is hot and sweet if you taste the wine
:57:46. > :57:51.before the jam, it will be fruity, perhaps too sweet for a lot of
:57:51. > :57:54.people, but after the jam, the effect sharpens up the wine. It
:57:54. > :58:03.makes the effect brighter. Cleansing the palette for another
:58:03. > :58:13.dose of dipping cloir! Annabel, here is to your tantalising trilogy.
:58:13. > :58:15.
:58:15. > :58:20.Cheers! Happy Red Nose Day! It is going down well. I have to say,
:58:20. > :58:25.when I first tried it, it was too sweet for me.
:58:25. > :58:29.But this works fantastic once you have eaten the food.
:58:29. > :58:37.Exactly. After, you realise that the wine is perfect.
:58:37. > :58:39.Me, I am struggling... Right, Let's get back to Cyrus Todiwala's
:58:39. > :58:43.kitchen and see how the three Celebrity Masterchef hopefuls get
:58:43. > :58:45.on when they have to cook one of his signature dishes. Knowing Cyrus,
:58:45. > :58:55.their main problem will be remembering all the ingredients!
:58:55. > :59:00.
:59:00. > :59:04.A tough service is over, but the celebrities now face another
:59:04. > :59:10.challenge. To cook one of Chef Cyrus's signature dishes. The
:59:10. > :59:13.delicately spiced green chicken curry. In goes the onion. We want
:59:14. > :59:21.them to sweat, we want them to get soft, we don't want them brown.
:59:21. > :59:27.That's cassia bark. That's the same family as cinnamon, but it's
:59:27. > :59:30.sweeter. This is the most critical part. If you add your powders
:59:30. > :59:34.directly into the pan when the onions are sauteing, you're going
:59:34. > :59:44.to burn them. You're going to make your food bitter. So ideally, you
:59:44. > :59:50.
:59:50. > :00:00.want to put water and then put them in. Coconut milk. And now I've got
:00:00. > :00:03.
:00:03. > :00:07.cashew nut paste, yeah? I want the breast just simmering gently into
:00:07. > :00:10.the curry, once it's been sauteed, so it cooks through. This is a
:00:10. > :00:13.silly question - how do you know when it's cooked? Feel it. So when
:00:13. > :00:23.it is that spongy, there's lots of liquid inside at the moment, so
:00:23. > :00:30.
:00:30. > :00:33.it's not cooked. This is the other problem, of course. I don't know
:00:33. > :00:36.how to operate this oven. Oh, I've turned it off. The light's gone.
:00:36. > :00:44.Thank you. I've forgotten the first thing. That's fine. I can just...
:00:44. > :00:54.No, better take that with me. Right, I'm going to check my oil. So now,
:00:54. > :01:11.
:01:11. > :01:21.OK. I think that's fine to cook in there now. It's not far off. It's
:01:21. > :01:45.
:01:46. > :01:49.There you go, Chef. Thank you. Emma, looks good. Chewy. Bit chewy. You
:01:49. > :01:52.put too much oil in the pan when you were sauteing... Right. ..so
:01:52. > :01:55.the chicken ballooned. From there, you steep it into your curry, it
:01:56. > :01:59.will bob up, rather than stay down and simmer. As far as the sauce I
:01:59. > :02:05.think you've done a great job.goes, And the one thing I'll pick up, the
:02:05. > :02:08.aftertaste of excess turmeric is coming through. But for the first
:02:08. > :02:18.time you've ever made it, I think you've done a brilliant job. Thank
:02:18. > :02:53.
:02:53. > :02:59.you, Chef! So I hope I haven't made There you go, Chef. Thank you.
:02:59. > :03:02.Little bit uncooked there. You can see it? Yeah, I can see it. It's
:03:02. > :03:09.raw. Yeah. That, actually, for many people, is not cooked. For me, I
:03:09. > :03:13.like it that way. But then, chefs are different. They're mad. So it's
:03:13. > :03:16.OK. Your sauce actually has a very nice lush taste in it. Thank you.
:03:16. > :03:19.It's rich, it's creamy, it's good. A little bit soft, in the sense
:03:19. > :03:26.that... You're a bit afraid of maybe overpowering it. Over-
:03:26. > :03:36.seasoning it. Over-spicing it. But, all in all, I think it's a job well
:03:36. > :03:44.
:03:44. > :03:54.done, really. Thank you, Chef. Beautiful! That chicken's coming on
:03:54. > :04:05.
:04:05. > :04:08.Beautiful! That chicken's coming on There you are, Chef Cyrus. You have
:04:08. > :04:12.made an effort to garnish it, which is very good. And I think your
:04:12. > :04:15.sauce actually looks pretty cool. It looks nice. It falls very nicely
:04:15. > :04:25.on the plate. It looks nice and velvety. There's a liquid oozing
:04:25. > :04:26.
:04:26. > :04:31.out there. From the chicken? From the chicken. It could be a bit raw.
:04:31. > :04:34.There we go. Well, that's unforgivable. Well, no, actually...
:04:34. > :04:41.I'll tell you what, it could be unforgivable if it's a professional
:04:41. > :04:46.doing it. Very nice indeed! I'm so pleased! When looking at it, I
:04:46. > :04:50.thought so. That brings memories back to me of flavours, OK? Which
:04:50. > :04:52.is a very good sign. If you can reach a person's heart with the
:04:52. > :04:55.right flavour, taste... And bring back the memories. ..and bring back
:04:55. > :05:01.the memories, you might strike a good deal there. Thank you very
:05:01. > :05:05.much. Thank you. It's been a wonderful day. I've really enjoyed
:05:05. > :05:15.it, and I'll be coming back as a paying customer. I'll look forward
:05:15. > :05:19.
:05:19. > :05:21.to that, actually! Today has been a mixture of emotions, trauma, and a
:05:21. > :05:25.mixture of achievements. Laila's performance today was very good. I
:05:25. > :05:28.saw a person who was very focused and tried to deliver as close, or
:05:28. > :05:32.as good a product as you demanded out of her. Those are good
:05:32. > :05:36.qualities for a chef. I think Emma impressed me today by way of being
:05:36. > :05:45.ready to take the challenge. And I think she grabbed every opportunity
:05:45. > :05:48.to maximise what she wanted to present to me. George had to be
:05:48. > :05:51.curbed and controlled. Yes, there were mistakes, but George had the
:05:51. > :06:01.most difficult task of all today, and his dish sold the most as well.
:06:01. > :06:02.
:06:02. > :06:06.Hats off to the man. He performed You can see more from Celebrity
:06:06. > :06:15.Masterchef on next week's show Right, it's time to answer a few of
:06:15. > :06:25.your foodie questions. Each caller will also help us decide what Dean
:06:25. > :06:28.
:06:28. > :06:33.will be eating at the end of the show. Right, we have Sian on the
:06:33. > :06:38.line. What is your question for us? I have a slow casserole. They are
:06:38. > :06:43.the most useful thing. You can do things like corned beef. You can do
:06:43. > :06:48.salmon on a really low setting. You can bake puddings in them. So start
:06:48. > :06:52.getting in there. Look up on the web for different recipes. You will
:06:52. > :06:59.find it is the most useful thing ever.
:06:59. > :07:02.And Spanish style cooking as well. Stews with fish. With monkfish,
:07:02. > :07:09.beans. There you go. What dish would you
:07:09. > :07:12.like to see at the end of the show? I am very, very sorry but I have to
:07:12. > :07:16.say phenylbutazone! That is good with me.
:07:16. > :07:24.Alan is there. What is your question for us?
:07:24. > :07:28.have a coup of cans of confit of duck from France. I wanted to make
:07:28. > :07:34.it so it ends up like you get in a restaurant over there.
:07:34. > :07:39.So, duck confit in a can. Make it French! We have done a recipe,
:07:39. > :07:49.which is to take the duck out of the can. Pat is dry. Brush it with
:07:49. > :07:52.
:07:52. > :07:58.honey. Then braise lentils and use it as a dressing. Add vinegar in it,
:07:58. > :08:04.sherry vinegar. A bit of herbs. After that, while the lentils are
:08:04. > :08:08.cooking, warm up the duck. Brush it with honey. Pan fry it and serve it
:08:08. > :08:12.on top with the lentils. So, that is warm it through the
:08:12. > :08:16.oven and put it in a pan to colour it. There you go. A great dish.
:08:16. > :08:21.What dish would you like to see at the end of the show, phenylbutazone
:08:21. > :08:26.or food hell? Heaven, please. It is looking good. Tony is there
:08:26. > :08:33.for us from Scotland. Good morning, Tony, what is your question, for
:08:33. > :08:39.us? Celeriac. I have done marsh and the like of, anything else to do
:08:39. > :08:47.with it? I love celeriac. You can do a soup. You can do it roasted.
:08:47. > :08:52.So cut it in a baton style or -- and poach it in milk. Then when
:08:52. > :08:57.they are tender, remove them and roast it with a touch of honey.
:08:57. > :09:01.Delicious. And recommend lad that is a French
:09:01. > :09:06.coleslaw. Mayonnaise, mustard. Thinly sliced. It is lovely. What
:09:06. > :09:12.dish would you like to see, phenylbutazone or food hell? I love
:09:12. > :09:22.the honey one. Right, we are giving phenylbutazone
:09:22. > :09:27.
:09:27. > :09:32.so long as you put him on a train to see us! I will do my best!
:09:32. > :09:39.Morning, Chris, what is your question for us? I have a piece of
:09:39. > :09:45.belly pork. What can I do to make it tasty? I have a few recipes from
:09:45. > :09:55.my cook book. That is a great plug. Put the pork
:09:55. > :09:58.
:09:58. > :10:03.on skin side up. Put it on the dish and put it in the oven really hot.
:10:03. > :10:09.Then pour in milk and up to the sides of the skin, then turn it
:10:09. > :10:15.down for about two-and-a-half hours. The pork melts in the mouth and the
:10:15. > :10:19.skin is crispy. Sometimes I put a few bay leaves under neath.
:10:19. > :10:22.Sounds good. What dish would you like to see at the end of the show?
:10:22. > :10:32.It definitely has to the food heaven.
:10:32. > :10:35.
:10:35. > :10:40.Ruth, what is your question for us? I would like to know how to make
:10:41. > :10:45.fish dish. Do you like gin or tonic or both?
:10:45. > :10:50.Neither. Do you like vodka! I like vodka,
:10:50. > :10:58.James. I tell you what, soda water.
:10:58. > :11:03.Use soda water, a mixture of corn flour and dried yeast. Pour on the
:11:03. > :11:10.fizzy water for the fish batter. Then a pinch of salt and sugar.
:11:10. > :11:18.Leave it for ten minutes and then deep-fry the fish in that.
:11:18. > :11:26.I like the gin and tonic. What dish would you like to see, food heaven
:11:26. > :11:32.or hell? Heaven! Heaven! Right, the is time for the omelette challenge.
:11:32. > :11:42.Are you ready? A three-egg omelette. Let's put the clocks on the screens,
:11:42. > :12:13.
:12:13. > :12:18.Annabel caught up big time there. Right, so I get to taste this. I
:12:18. > :12:28.can actually eat some of this. That is an omelette. I like the garnish
:12:28. > :12:28.
:12:28. > :12:33.of chunks of butter, chef! Annabel... Do you think you were
:12:33. > :12:41.quicker? No, probably not. You did it in 3 1..2. Take that
:12:41. > :12:49.back home to New Zealand with you. Daniel? A bit, no, not quick enough.
:12:49. > :12:54.You have been practising. You can take that back, but you are only
:12:54. > :13:01.marginally quicker with 30.70. You go back where you were.
:13:01. > :13:06.Right, will Dean get his idea of food heaven or hell? Daniel and
:13:06. > :13:13.Annabel will make their choices while we dig into the culinary
:13:13. > :13:23.world of rammed rammed rammed. He is digging up some fabulous
:13:23. > :13:31.
:13:31. > :13:35.One vegetable enjoying a renaissance is watercress. Long
:13:35. > :13:38.hailed as a super food, it is low in calories, fat free and packed
:13:38. > :13:41.with vitamins and minerals. Raymond has come to Alresford in Hampshire
:13:41. > :13:43.to meet Tom Amery, who's worked in the watercress business for ten
:13:43. > :13:51.years. Good morning to you, Tom. Good morning Raymond. Welcome to
:13:51. > :13:54.the Watercress Company. Watercress needs cool flowing water to grow
:13:54. > :13:57.and the spring water that comes into Hampshire from the surrounding
:13:57. > :14:01.chalk downs provides the perfect conditions. Is it OK to walk on the
:14:01. > :14:04.watercress? It's fine, yeah, we do... Crush it down. I can hear it,
:14:04. > :14:08.you know, screaming. Screeching away. It's amazing how resilient
:14:08. > :14:11.the crop is Raymond, it will stand up again. I didn't have my
:14:11. > :14:20.breakfast, my croissant and my pain au chocolat this morning, so I will
:14:20. > :14:24.have bit of watercress. Is OK? Absolutely. You know apparently in
:14:24. > :14:27.London, it's what I've read OK, I don't know if it's true or false,
:14:27. > :14:31.but apparently watercress was sold by street vendors. Absolutely.
:14:31. > :14:37.1800 or so, people would eat it like an ice cream, like that.
:14:37. > :14:46.take over while you eat that. It's absolutely true. Historically
:14:46. > :14:56.people would consume it daily. A lot of it goes back to the
:14:56. > :14:57.
:14:57. > :15:01.medicinal and health benefits of watercress. The watercress harvest
:15:01. > :15:05.is cut low to the ground, keeping the stalk as long as possible.
:15:05. > :15:08.you see the cool trick here? Yeah. You've seen it in operation, I
:15:08. > :15:11.think it's time you had a go yourself. Well, if you trust a
:15:11. > :15:21.Frenchman that Frenchman is now going to break your machine, would
:15:21. > :15:25.
:15:25. > :15:28.be personally great. OK. I'm spinning, OK? We've left a fair bit
:15:28. > :15:38.behind. Well it's the first time. On the whole that's pretty good. At
:15:38. > :15:48.
:15:48. > :15:53.So you taste, always taste. The head, I've just put watercress in
:15:53. > :16:02.my mouth, so have you. Here. In the kitchen, watercress soup is on the
:16:02. > :16:05.menu. Served with a swirl of creme fraiche. Watercress should have a
:16:05. > :16:10.bigger place in our culinary repertoire than to be a simple
:16:10. > :16:14.garnish. The first thing that you should do when you make this soup,
:16:14. > :16:21.you run into your kitchen, you boil your water. Before switching on the
:16:21. > :16:27.lights, you boil your water. Adam, 20 grams of butter, please? Oui.
:16:27. > :16:31.grams of butter. 20. Oh. The only fat that's going to go in that soup,
:16:31. > :16:34.OK? And I've got an onion. A white onion, but you could use obviously
:16:34. > :16:37.a different onion, but that one is sweeter. Lovely onions, very, very
:16:37. > :16:44.sweet and all what you need is about that. Finely slice onion and
:16:44. > :16:50.stir it into melted butter. Add sliced garlic and cook on a low
:16:50. > :17:00.heat until softened. So my water's boiling, my watercress is here, my
:17:00. > :17:04.
:17:04. > :17:06.spinach is here. Spinach is purely It's to just round up a bit of
:17:06. > :17:10.flavour of the watercress, but if you truly love watercress just
:17:10. > :17:13.don't put the spinach. Now I'm going to add all of the watercress
:17:13. > :17:19.in here. Sorry it's too much, guys, it's too much. I'm in trouble.
:17:19. > :17:22.Maybe use a larger pan would be I cannot do a soup into a shallow
:17:22. > :17:26.plate when we need about two kilograms of this. Sorry. Adam,
:17:26. > :17:32.butter, please? In a LARGE pan add 300 grams of watercress to the
:17:32. > :17:35.sweated onion and garlic. That's going to look a lot. You can see -
:17:35. > :17:39.looks like a mountain of watercress but actually it's going to wilt
:17:39. > :17:49.down like spinach. It looks a lot then you go to a miserable little,
:17:49. > :17:52.not quite like that, but... Tres bien. I'm adding my salt, only
:17:52. > :17:56.about six gram of salt, that's all that you need. After a 30 second
:17:57. > :18:01.burst of heat... Now I add my spinach. ..add 100 grams of spinach.
:18:01. > :18:04.Voila. So it's a great little soup because you can do it really in so
:18:04. > :18:07.little time. You can omit the onions if you don't want to. If you
:18:07. > :18:10.want to make it really simple remove the garlic, remove the
:18:10. > :18:14.onions, just have water and watercress. It will still be, I can
:18:14. > :18:18.assure you, completely delicious. Now we're going to add the boiling
:18:18. > :18:26.water. As soon as the leaves have wilted down, add half a litre of
:18:26. > :18:35.boiling water and leave to simmer for just two minutes. Voila. So now
:18:35. > :18:38.it's boiling up and we can get my ice. And then I'm going to stop the
:18:38. > :18:41.cooking with ice. Completely. And that's a little secret so you can
:18:41. > :18:44.retain the flavour, the colour, the textures and all the nutrients. You
:18:44. > :18:47.win all the way. It looks a watery mess, it's not the most appetising
:18:47. > :18:50.thing now, but you wait later. Puree the soup in a blender. Look
:18:50. > :18:53.at that lovely watercress, all wilted down. That's really a bowl
:18:53. > :18:57.of health, the most delicious simple soup. So it's a serious
:18:57. > :19:07.amount of soup here, you can do that for eight friends at least.
:19:07. > :19:07.
:19:07. > :19:17.Voila, you press that. Voila. Now I've got my soup for my many
:19:17. > :19:22.
:19:23. > :19:26.friends. Put that away here. Oh! Interesting! When ready to serve,
:19:26. > :19:35.reheat until simmering, being careful not to boil. I want it
:19:35. > :19:39.piping hot. Yes! Oh, my God. We've got a lovely soup here. I love to
:19:39. > :19:46.see a nice big bowl of soup in the middle of a table. To me it's so
:19:46. > :19:50.symbolic of family, of home, of a special moment together. Then
:19:51. > :20:00.finish the soup with a swirl of creme fraiche. Merci. Oh, look at
:20:01. > :20:02.
:20:02. > :20:12.that, oh. Mm. I think creme fraiche is to die for. Oh, look at that.
:20:12. > :20:28.
:20:28. > :20:38.Right, it's that time of the show where we find out whether Dean will
:20:38. > :20:41.
:20:41. > :20:45.be facing either food heaven or food hell. Food heaven was I think
:20:45. > :20:52.everyone's favourite. We have a lovely leg of lamb there.
:20:52. > :21:02.Or you could have had the dreaded food hell. Not that it mattered,
:21:02. > :21:05.
:21:05. > :21:15.these guys' votes did not matter, we had many votes for food heaven.
:21:15. > :21:20.
:21:20. > :21:30.So, now that trout does not matter! So we have that lovely leg of lamb,
:21:30. > :21:37.
:21:37. > :21:45.but first we slice these potatoes. These are bough Boulangere potatoes.
:21:45. > :21:52.When the baker would finish baking bread, the villages in France have
:21:52. > :21:57.their own bakers, they would use the remaining heat from the ovens
:21:57. > :22:00.to cook these potatoes. It is utilising the leftover heat
:22:00. > :22:05.from the oven. That is right.
:22:05. > :22:11.This is a simple dish but tasty. You have basically the onions and
:22:11. > :22:17.the potatoes layered up. You add on the stock.
:22:17. > :22:27.The juice drips down. That is the idea. It is very cheap to make it
:22:27. > :22:32.
:22:32. > :22:37.is just onions and potatoes. With the dauphino sirbgs se, you --
:22:37. > :22:42.dauphinoise, you use the cream and it is more garlic based.
:22:42. > :22:49.Now, while we were talking, we forgot to mention when Being Eileen
:22:49. > :22:59.is on. It is Monday night, 11.00pm, but
:22:59. > :22:59.
:22:59. > :23:03.definitely worth staying up for. We could do with an earlier
:23:03. > :23:12.shrofplt That I what I wish for on a
:23:12. > :23:15.Saturday morning when the alarm Saturday morning when the alarm
:23:15. > :23:20.goes off at 5am! We could swap! now the potatoes, these are layered
:23:20. > :23:24.up with the onions. They can be slightly waxy if you
:23:24. > :23:28.want. So if you pick a potato you can
:23:28. > :23:33.pick a waxy one if you cannot get Boulangere potatoes. I have a
:23:33. > :23:41.little bit of chicken stock, but what I will do is start in the pan
:23:41. > :23:46.to get these on. If I can give you those to layer up it will be great
:23:46. > :23:55.and the onions to layer in there. A little bit of seasoning between the
:23:55. > :24:01.layers. That would be great. Meanwhile, I will get the fricassee
:24:01. > :24:08.These are pearl onions, they are frozen. You can throw these in with
:24:08. > :24:14.a little bit of butter. The potatoes and the lamb needs to go
:24:14. > :24:19.on for about an hour-and-a-half before but these are simple, this
:24:19. > :24:24.little onions. Salt and pepper. More onions.
:24:24. > :24:31.No garlic? You don't put garlic in it, do you?
:24:31. > :24:40.You are changing the recipe! Wow will have chilli in it and
:24:40. > :24:44.coriander by the end of the programme! I was thinking curry!
:24:44. > :24:51.Sacrilege! And the lamb, to prepare this. This is called a long leg of
:24:51. > :24:56.lamb. You get the short and the long leg. The long leg has the rump.
:24:56. > :25:01.With the lamb, while we are doing that, to prepare it, we take the
:25:01. > :25:09.fork and you will see the reason why in a second. So that all over
:25:09. > :25:14.with a knife and take some butter. Surely not butter, James?! This is
:25:14. > :25:21.making up for Annabel with all of her use of lime juice.
:25:21. > :25:26.It is a matter of needing to know when you need the fat.
:25:26. > :25:36.We are putting some salt on that. That is a spice, that is part of
:25:36. > :25:41.
:25:41. > :25:47.your five a day there! More onions? Right now the stock in. Always
:25:47. > :25:53.finish it off with a layer of potatoes.
:25:53. > :26:01.That will caramelise on the top. Now, the peace added to the onions.
:26:01. > :26:06.See, once a chef, always a chef. I saw you tossing.
:26:06. > :26:12.Now in the bottom shelf of the oven, this is the key. You need two racks,
:26:12. > :26:19.one for the potatoes and the other one just place the lamb over the
:26:19. > :26:23.top so the dripping from the lamb will drop down on to the potatoes.
:26:23. > :26:28.You cook it for an hour-and-a-half with the potatoes on it.
:26:29. > :26:33.Adding a little more stock as you go. The lamb juices going tonne the
:26:33. > :26:36.potatoes. 450 or something like that on the
:26:36. > :26:42.oven. Now quickly a little sauce.
:26:42. > :26:48.A little bit of stock. That is added to the peas.
:26:48. > :26:54.That is chicken stock. If you can chop me mint leaves.
:26:54. > :27:00.Then leave it to rest. See here, now, you never forget!
:27:00. > :27:06.never leaves you! Now I like to finish this with a bit of this but
:27:06. > :27:10.don't tell Annabel. A bit of butter! Look at that bit
:27:10. > :27:14.here. Oh! We used to argue in the kitchen about who would get that
:27:14. > :27:19.bit at the end. There is often a little bit you break off.
:27:19. > :27:27.We would argue about the fat when you took it off.
:27:27. > :27:35.But, leave it to rest as well. Oh, look at that! Oh, oh! My lunch
:27:35. > :27:41.is coming now. Yum! Then we have our potatoes. That, I remember the
:27:41. > :27:46.first time I had this in France. We literally sat at a huge long table
:27:46. > :27:51.and they brought out this with a little bit of chicken roasted off.
:27:51. > :27:55.You don't need a sauce to go with You have all of the juices from the
:27:55. > :28:00.lamb as well. It is dripping down. It is so
:28:00. > :28:06.popular. The flavour and the fat from the lamb and the juice. That
:28:06. > :28:09.is how Yorkshire pudding start. They would put it under the beef so
:28:09. > :28:15.the staff got a test taste of the beef.
:28:15. > :28:20.There you have it, roast lamb dinner. Good choice.
:28:20. > :28:30.It has to be a favourite. Being a Frenchman, there is the
:28:30. > :28:31.
:28:31. > :28:40.rest of it. Now to go with this out you Haas