:00:00. > :00:27.I'm Michel Roux and this is Saturday Kitchen Live.
:00:28. > :00:32.As always I've got two great chefs ready to cook.
:00:33. > :00:37.An old colleague of mine who worked with me at Le Gavroche
:00:38. > :00:39.when he was still in short trousers, the wonderful Welshman,
:00:40. > :00:43.And one of the leading lights of Nordic
:00:44. > :00:46.He's the man behind some of Denmark's most influential
:00:47. > :00:48.restaurants including the now world famous,
:00:49. > :01:04.Morning. Good morning. Feeling nervous? I am.
:01:05. > :01:10.I woke up in the middle of the night dreaming a live chicken popped from
:01:11. > :01:17.an egg! Claus Meyer, let's not go there! What are you cooking? I'm
:01:18. > :01:24.coking a duck on the crown which keep it is moist and juicy to go
:01:25. > :01:27.with asparagus and morels. Beautiful, in season, morels,
:01:28. > :01:34.absolutely love it. Claus? A beautiful roasted beetroot
:01:35. > :01:36.salad. That sounds Nordic, Scandi on the
:01:37. > :01:38.plate. Superdelicious. So that's two delicious dishes
:01:39. > :01:42.to look forward to along with some fantastic food from
:01:43. > :01:43.the BBC archives. Today, you can enjoy
:01:44. > :01:45.recipes from Rick Stein, Lorraine Pascale, the Hairy Bikers
:01:46. > :01:48.and, so you don't have too withdrawal symptoms
:01:49. > :01:50.from James Martin Now, our special guest has
:01:51. > :02:04.appeared in some of the most popular shows on TV including
:02:05. > :02:06.Holby City, Waterloo Road, She's back on our screens soon
:02:07. > :02:10.with a brand new drama called Brief Welcome to Saturday Kitchen
:02:11. > :02:23.it's Angela Griffin. A big cheer.
:02:24. > :02:29.Morning, morning, morning! You're not nervous r you? I'm not. How can
:02:30. > :02:37.I be about all of this food coming my way! I'm really excited and there
:02:38. > :02:43.may be wine? I hear? Wine, food, even vodka! I might be OK for the
:02:44. > :02:45.vodka at this time in the morning. I don't know what you have heard about
:02:46. > :02:48.me but it is not true! Now, of course, at the end
:02:49. > :02:50.of TODAY'S programme I'll cook either food heaven or
:02:51. > :02:52.food hell for Angela. It's up to the guests in the studio
:02:53. > :02:56.and a few of our viewers to decide So, what's your idea
:02:57. > :03:05.of food heaven? My I'd of food heaven is anything
:03:06. > :03:10.slow cooked but mainly pork. Anything cooked for six or seven
:03:11. > :03:14.hours with herbs and garlic. But slow-cooked pork is my heaven.
:03:15. > :03:17.I think that is a lot of people's favourite.
:03:18. > :03:34.It is mainly offal but mainly kidneys.
:03:35. > :03:36.I love kidneys! I'm not into the offal bits, I just don't know what
:03:37. > :03:41.I'm not into the offal bits, I just don't know what they are.
:03:42. > :03:46.For food heaven I'm going to use one of my favourite cuts of pork
:03:47. > :03:49.perhaps doesn't get used often enough, the knuckle.
:03:50. > :03:51.The pork is cooked gently in water with a bay leaf,
:03:52. > :03:56.I'll add a touch of madeira and a little honey to make a glaze.
:03:57. > :03:59.And it's served with a whole roasted cauliflower basted in spicy yoghurt
:04:00. > :04:03.That is ticking your boxes? I love coulis flower as well!
:04:04. > :04:09.kidney, and I've got a Roux family favourite in mind for this.
:04:10. > :04:14.Rognons a la moutarde or kidneys in a three mustard sauce!
:04:15. > :04:18.I prefer it in French! A lot of people do!
:04:19. > :04:21.The kidneys are seared in a hot pan then finished
:04:22. > :04:25.brandy, white wine, double cream and three types of mustard.
:04:26. > :04:30.It's served with wilted spinach and some pilau rice.
:04:31. > :04:33.But you'll have to wait until the end of the show to find
:04:34. > :04:47.If YOU'D like the chance to ask either of our chefs
:04:48. > :04:53.a question today then call: 0330 123 1410
:04:54. > :04:57.a question to us, live, a little later on.
:04:58. > :05:01.And if I do get to speak to you I'll be asking if you want Angela to face
:05:02. > :05:05.But if you're watching this on catchup then don't call in,
:05:06. > :05:09.You can send us your questions through social media
:05:10. > :05:11.Right, let's cook and Bryn Williams is first.
:05:12. > :05:24.Are you hungry, Angela? Starving! Right, me too! So, Bryn, let's get
:05:25. > :05:29.cooking. Yes, chef Michel.
:05:30. > :05:33.What are we cooking? Roast duck with asparagus and morels.
:05:34. > :05:36.. So everything is in season. It goes together, we are cooking it
:05:37. > :05:40.together and serving it together. So the first thing to do is roast
:05:41. > :05:44.the duck on the crown. A nice hot frying pan. Then we get the colour
:05:45. > :05:50.all over the skin. I will stick it in the oven and cook
:05:51. > :05:57.it for 10 to 12 minutes and then let it rest.
:05:58. > :06:05.Are you feeling awkward about this prepare? I am, to be honest.
:06:06. > :06:11.I do know how to peel asparagus! I know you do but when you have worked
:06:12. > :06:16.for the great mega of the cooking family, asking you, it is not easy
:06:17. > :06:21.for me. Well, you are old enough, mature
:06:22. > :06:28.enough, a great chef, you can call me Michel.
:06:29. > :06:30.I still call my dad that, so I think chef Michel, it will always be one
:06:31. > :06:36.of those things. OK! Yes, you worked for me many
:06:37. > :06:44.years ago. It was a great experience. But you entered the Roux
:06:45. > :06:49.Scholarship? It is coming back on Monday? Yes it was one of the best
:06:50. > :06:54.three years that I had working in the kitchen. An amazing time. But as
:06:55. > :07:01.a chef you have to move on and see different things. In the three years
:07:02. > :07:07.I was there, there was the scholarship, the competition, and
:07:08. > :07:13.working for Le Gavroche, there is not the ability to do the
:07:14. > :07:20.competition, so the first year I left I tried for it.
:07:21. > :07:26.Of course, I was not good enough. You got through to the final and
:07:27. > :07:30.came second! I came second. That was a... It was a fantastic achievement,
:07:31. > :07:38.it really is. It is fantastic. Any young chef out
:07:39. > :07:40.there, wanting to do a competition, the Roux Scholarship is the one to
:07:41. > :07:45.do. After that I did the Great British
:07:46. > :07:50.Menu. So a great competition if you win or lose, in fact you never lose.
:07:51. > :07:54.Even if you don't win the competition, you still get a great
:07:55. > :07:59.platform to showcase what you can do as a young chef. That is what it is
:08:00. > :08:03.about. Giving the young chefs a platform. It is opening doors. So
:08:04. > :08:10.tell me about yourself now. What are you doing. I know that your
:08:11. > :08:15.restaurant, Odette's is going from strength to strength. And you are
:08:16. > :08:20.back home in Wales? Yes, the restaurant is nice and busy. I have
:08:21. > :08:25.opened up a restaurant in the oil win Boxing Day. That is beautiful.
:08:26. > :08:31.So we are open seven days a week for lunch and dinner.
:08:32. > :08:33.And it is using what I learned at Gavroche.
:08:34. > :08:37.I like that. Again, this dish will be on the menu
:08:38. > :08:45.in a week's time. So using what I have learned.
:08:46. > :08:51.It is using the experience that I had at the Gavroche.
:08:52. > :08:57.Using what is learned to advance me. That is what I am doing with both
:08:58. > :09:02.restaurants. Always using fresh ingredients where
:09:03. > :09:08.possible and in season. Also in London we try to use as much as
:09:09. > :09:12.possible. But in North Wales, 95% of the ingredients is Welsh.
:09:13. > :09:20.That is brilliant. The morels, they may be Welsh? I
:09:21. > :09:27.doubt it but is there Morells in the Scandinavian cooking? There are some
:09:28. > :09:30.that are wild. In some of the restaurants, there are some
:09:31. > :09:35.gentlemen who have devoted a lifetime to break the code of
:09:36. > :09:41.morels. Break the code of morels? After 28
:09:42. > :09:46.years they did it. One year they grew an entire football field with
:09:47. > :09:52.tonnes of morels but they could not repeat it. They thought that they
:09:53. > :09:56.could but they didn't. Then eight years later they broke it again and
:09:57. > :10:02.found the right combination of feed and temperature. When you say
:10:03. > :10:07.breaking the code, is it difficult? As they are wild, to grow them
:10:08. > :10:12.commercially. The world becomes a better place,
:10:13. > :10:19.you think, if everything wild is cultivated but this is interesting,
:10:20. > :10:26.I have a question, these asparagus leftovers, the peelings, what are
:10:27. > :10:32.you using this emfor? You can use them for stock but chef Michel has
:10:33. > :10:38.put them in salted water. So the asparagus is cooking, the
:10:39. > :10:43.morels are cooking, I can add the Madeira it is a perfect combination.
:10:44. > :10:49.So, all of the juices of the mushroom with the shallots, butter,
:10:50. > :10:55.Madeira, then we add the asparagus, it makes like a mushroom ragu.
:10:56. > :11:00.Yes. We reduce the Madeira, add in the chicken stock and bring in a
:11:01. > :11:06.nice sauce. While it is reducing I will take the duck off the bone.
:11:07. > :11:12.Again the duck has been resting. How long did you cook the duck for?
:11:13. > :11:17.About 10 to 12 minutes. You keep it in a nice hot kitchen, some people
:11:18. > :11:21.think if you let it rest it will go cold. Yes but it very important to
:11:22. > :11:26.Remember, if you'd like to put a question to any of us today,
:11:27. > :11:30.But if you're watching us on catch-up, then please
:11:31. > :11:41.You know we do Twitter on the show, Bryn? Yes.
:11:42. > :11:46.Somebody tweeted you look like a lumber jack! Is that the shirt or
:11:47. > :11:51.the beard? Probably a combination of both! So a bit of butter to finish
:11:52. > :11:56.off. Yes, and the wild garlic at the end.
:11:57. > :12:01.So this is seasonal. Lots of things growing at the same time. I say
:12:02. > :12:08.about Wales, we have one of the greatest larders in the world.
:12:09. > :12:14.I may have something to say about that, probably Claus will too.
:12:15. > :12:20.But in each place, Wales has fantastic ingredients, and so does
:12:21. > :12:25.the rest of Britain but I highlight Wales, there is a campaign, the
:12:26. > :12:29.Taste of Wales campaign. We highlight what is happening in the
:12:30. > :12:35.country. And Morell mushrooms are truly
:12:36. > :12:42.foraged and while, they may have a little more added protein but you
:12:43. > :12:48.also have to make sure that you wash them very quickly to take out the
:12:49. > :12:54.grit and the sand. Now, the duck is cried, now I am
:12:55. > :13:01.cooking the wild garlic in the pan it is literally wilted down.
:13:02. > :13:04.So, the duck is well rested, the asparagus on the plate.
:13:05. > :13:09.Yes. It is important to rest the duck, we
:13:10. > :13:13.don't want the uses running through the sauce.
:13:14. > :13:18.Then we finish off... That looks beautiful. Asparagus, morels, a
:13:19. > :13:22.little wilted garlic. The cooking juices there.
:13:23. > :13:32.That is all you need. That is beautiful. Remind us what
:13:33. > :13:34.that is? Roast duck breast, asparagus and morels and wild
:13:35. > :13:40.garlic. That is great.
:13:41. > :13:49.Here we go! I think you're going to really enjoy this.
:13:50. > :13:54.It smells great. I know how to say please and thank
:13:55. > :14:02.you in Welsh, that is the important bit! . Oh, my gosh, I love wild
:14:03. > :14:10.garlic. Do you get this in the supermarkets, or go to the pharmacy
:14:11. > :14:15.markets? Yes, I would think so. The flowers are good as well. The
:14:16. > :14:20.flowers can be quite strong. Yes, stronger than the leaf itself.
:14:21. > :14:27.Oh, my gosh, that was the perfect mouthful! Great, we have oh,s and
:14:28. > :14:31.Good food needs good wine, so let's catch up with our wine
:14:32. > :14:47.So what did she choose to go with Bryn's brilliant duck dish?
:14:48. > :14:54.Spring has sprung, so I have come to this farm in Surrey to check out the
:14:55. > :14:58.cutest baby animals. Before I hit the shops to find the wines for the
:14:59. > :15:22.dishes, let's go and meet some of them.
:15:23. > :15:29.The brilliance of the duck is plain to see, it is hardy and rich, so if
:15:30. > :15:39.you like your wine is big and ball see, this South African is a lovely
:15:40. > :15:47.option. But as well as the juiciness of the duck, I want earthiness with
:15:48. > :15:50.the morels, so this Leon Perdigal is a lip-smacking bargain. Cotes du
:15:51. > :15:56.Rhone is the easy drinking style from the Rhone valley, usually great
:15:57. > :16:01.valley, made with a combination of grapes.
:16:02. > :16:10.The classic black fruit aromas are jumping out of the glass here. This
:16:11. > :16:14.is smooth and juicy in equal measure, which is perfect for duck,
:16:15. > :16:21.but the nuttiness means it works really well with the morels. And
:16:22. > :16:26.because it has overall freshness, it works with the wild garlic too. This
:16:27. > :16:31.Cotes du Rhone is duck dish paradise, I hope you enjoy them
:16:32. > :16:36.together back in the studio, cheers! For me, a good match. Very good
:16:37. > :16:45.match, nice and light, loads of flavour. It is just dead nice, isn't
:16:46. > :16:51.it?! Just dead nice! I am sure she will take that! You are cooking
:16:52. > :16:55.next, what are you going to make? We are making beetroot tartare with raw
:16:56. > :17:04.onion, everything finely diced, very nice, sherry vinaigrette. And in
:17:05. > :17:09.this case the meat is on the side. So Nordic food is vegetable driven.
:17:10. > :17:11.We really enjoyed it in rehearsals, I think you are going to really
:17:12. > :17:12.enjoy this one! And don't forget, you could ask
:17:13. > :17:16.either of our chefs a question if you call this number:
:17:17. > :17:21.0330 123 1410. Remember we will need
:17:22. > :17:28.your calls by 11am today! Over the last few weeks on this
:17:29. > :17:30.show, Rick Stein's been eating his way
:17:31. > :17:32.from Venice to Istanbul. He's reached Albania today,
:17:33. > :17:35.and he's off for a fishing trip, at the remains
:17:36. > :17:50.of the country's war torn past. Wherever you go in Albania,
:17:51. > :17:52.you can't fail to see these. Some people call them
:17:53. > :17:54.concrete mushrooms, but they're gun emplacements built
:17:55. > :17:57.by a paranoid dictator, Enver Hoxha. He was convinced the west
:17:58. > :18:00.was about to invade and the country was
:18:01. > :18:10.full of spies - very Ian Fleming. There were nearly three quarters of
:18:11. > :18:14.a million of these concrete horrors. They look like long-dead,
:18:15. > :18:20.giant crabs on the beach, But they do give resonance
:18:21. > :18:29.to the tales I've been hearing about how difficult it was
:18:30. > :18:32.to get fish during the 50 years, when the country was virtually
:18:33. > :18:37.isolated from the rest of the world. So in-shore fishing along
:18:38. > :18:40.the sensitive coast of Albania Somebody told me yesterday
:18:41. > :18:47.that previously, people had forgotten
:18:48. > :18:53.how lovely prawns were and actually used to
:18:54. > :18:59.feed them to the pigs. I'm never happier
:19:00. > :19:02.than when I'm out fishing, particularly on a lovely,
:19:03. > :19:04.glassy day like this. You never know what's going
:19:05. > :19:10.to come up in a net and I know my octopus,
:19:11. > :19:13.those are good ones. They cook very, very well,
:19:14. > :19:18.very tender. - that's a sort of fish
:19:19. > :19:24.or seafood lover in Latin - but we've also got a sort
:19:25. > :19:29.of mantis shrimp. You think you're
:19:30. > :19:32.looking at two eyes, but, actually, what you're looking
:19:33. > :19:34.at is the tail I suspect it's for some sort
:19:35. > :19:37.of protection, I was just talking to the fisherman,
:19:38. > :19:46.and he was a teacher, but he says he loves to be out here
:19:47. > :19:49.fishing, here in the summer
:19:50. > :19:53.and in the lagoon in the winter, and what a great way of life,
:19:54. > :20:01.I have to say. People from the nearby towns
:20:02. > :20:05.and also from the capital, Tirana, come to these marshes to fish and
:20:06. > :20:13.to enjoy the lovely soft, salty air. And maybe because you
:20:14. > :20:15.weren't allowed to fish here you have a better chance
:20:16. > :20:25.of going home with a good-size bass. One of the earliest restaurants
:20:26. > :20:28.round here was started by a couple with just a sofa
:20:29. > :20:33.and a camping stove in the woods. It's called Trendafili Mistik -
:20:34. > :20:39.mystic rose. Blerina, will you ask Diella
:20:40. > :20:44.how the restaurant started? We came here in the first
:20:45. > :21:00.with a sofa from our house, and we built a small camping
:21:01. > :21:08.in this place. We cook with lots of love
:21:09. > :21:16.and passion. And we always think that we're
:21:17. > :21:29.cooking for kings and for empires. 'This is Noshi -
:21:30. > :21:34.a good name for a cook, I think - 'Diella's husband, who spends
:21:35. > :21:38.all day cooking on these hot coals.' And Noshi's cooking some large bass,
:21:39. > :21:41.some smaller bass He just pulls the hot coals from
:21:42. > :21:48.the back and puts them at the front, just so that he gets
:21:49. > :21:50.the right temperature, and he's constantly adjusting
:21:51. > :21:54.the heat to everything. It's sort of a salutary lesson
:21:55. > :21:57.in what constitutes good cooking, because, you know, now,
:21:58. > :22:00.in most kitchens, you've got, like,
:22:01. > :22:03.computer-controlled ovens, you've got fish that's cooked three
:22:04. > :22:05.days before and boiled in bags. This is where the true taste of
:22:06. > :22:14.good fish cookery would come from. One of the key dishes here
:22:15. > :22:18.is eels cooked with stock and rice. The restaurant is right next door
:22:19. > :22:20.to a lake where there are lots and lots
:22:21. > :22:28.of eels, so it makes perfect sense. Diella starts by melting butter -
:22:29. > :22:31.rather a lot of butter - and olive oil...then onions,
:22:32. > :22:35.two chopped onions, And now fresh chopped tomatoes,
:22:36. > :22:47.around about four or five. Then rice. This isn't a risotto,
:22:48. > :22:51.more of a pilaf. By that, I mean the rice
:22:52. > :22:59.doesn't become soft and creamy. She's just said we'll steal
:23:00. > :23:02.some stock from the chicken... that's about 200-300 millilitres,
:23:03. > :23:05.just... I wouldn't mind guessing
:23:06. > :23:13.the rice came from around here - it looks like risotto rice,
:23:14. > :23:15.but it's not a risotto. The eel comes from the lagoon
:23:16. > :23:18.just outside. I mean, you couldn't get more local
:23:19. > :23:21.than Albanian cooking, So into a large shallow pan,
:23:22. > :23:29.a bit like a paella dish, in goes the rice and the peppers
:23:30. > :23:35.and, on top, one by one, the eels. The whole dish is put
:23:36. > :23:42.on the fireplace on hot coals. You may be thinking,
:23:43. > :23:44."Oh, how romantic," is that, like many places,
:23:45. > :23:49.the people here didn't have ovens. They had fireplaces
:23:50. > :23:53.with a cooking pot. Now a thumping great heavy metal lid
:23:54. > :23:57.is put over the whole lot. It's basically a peka -
:23:58. > :23:59.how the shepherds cooked meat and other dishes in Croatia
:24:00. > :24:02.and in Albania - so it cooks top and bottom
:24:03. > :24:17.for about 20 minutes. 'Jack, my son, has come
:24:18. > :24:22.from Cornwall to see me, 'and also Blerina's mother, Natasha,
:24:23. > :24:28.has come from the capital, Tirana. 'Blerina, by the way,
:24:29. > :24:32.is our indispensable interpreter.' Jack, Blerina. Hi, Jack. How
:24:33. > :24:35.are you? Did you have a nice trip? Very, very nice.
:24:36. > :24:37.It was very uneventful. OK. Very nice to see you.
:24:38. > :24:39.Good to see you. We're just going to go and sit down
:24:40. > :24:44.and eat. They look very nice. 'So, after 20 minutes or so,
:24:45. > :24:47.the peka will have worked its magic 'and the eels should be sweet
:24:48. > :24:52.and silky and the rice al dente. 'As they say in Albania, gatuar ne
:24:53. > :25:02.perfeksion - cooked to perfection.' It's really... Well, that's the
:25:03. > :25:07.first thing I've tasted in Albania, Like you said,
:25:08. > :25:11.the eel just tastes sweet. Mm-hm. It's absolutely fabulous,
:25:12. > :25:15.don't you think, Jack? Brilliant. Stock, the eels...
:25:16. > :25:20.love eels. It's really good. Thanks, Rick.
:25:21. > :25:41.I'm a big fan of eel too. Lots of people have been tweeting in
:25:42. > :25:47.about the duck being undercooked, and you can eat it raw, as long as
:25:48. > :25:52.it is fresh. Claus would say it was overcooked! It is how you like it,
:25:53. > :25:54.if you like it well done and chewy, fine, give it an extra ten or 15
:25:55. > :25:56.minutes. There was lots of great seafood
:25:57. > :25:59.in that film and I was particularly taken with the prawns that Rick
:26:00. > :26:01.caught on his fishing trip. I know Angela here is a fan of them
:26:02. > :26:24.so I thought I would should you one Pronto goes back to the 1970s, not
:26:25. > :26:31.your era. Well, I was born in the 1970s but I have eaten prawn toast
:26:32. > :26:43.as recently as two weeks ago! We have got bronze here, they have been
:26:44. > :26:50.deveined. They are huge, so they are deveined? We take the tract out, and
:26:51. > :26:55.we are going to add to that some egg white. Now, that is there to
:26:56. > :27:02.literally buying all this together. OK. There we go, like so. I have a
:27:03. > :27:07.feeling your prawn toast is not going to be anything like what I
:27:08. > :27:13.had! I love cooking, and I do a bit of baking as well. I did have a
:27:14. > :27:18.little food business for a while, I was unemployed, and I am not very
:27:19. > :27:21.good at being unemployed, so I start businesses, me and my husband
:27:22. > :27:29.started a street food van called pigs and dogs, which was pulled pork
:27:30. > :27:33.sandwiches and hot dogs. I spent about six months doing that and
:27:34. > :27:39.really enjoyed it. But now the band just sits at the end of the garden,
:27:40. > :27:44.because I am much busier, and also so is my husband. You have got other
:27:45. > :27:48.things to do. I have got lots of other things to do, I am quite busy
:27:49. > :27:56.at the moment, I am doing a couple of shows, so no food business for
:27:57. > :28:06.now. For now, he says. Anything on toast, that might be a good idea!
:28:07. > :28:11.Kidney hot dog! Stop it! Being as this is live TV, I have got a
:28:12. > :28:16.terrible noise in my ear, and I'm going to have to change my earpiece,
:28:17. > :28:23.so excuse me! While you are doing that, I will talk about myself!
:28:24. > :28:29.Painful! That was seriously painful! Are you all right? That was painful!
:28:30. > :28:35.The battery has gone, but it is back, I am back in sync. Back in
:28:36. > :28:42.business, doing the toast. Right, I am going to talk about myself! Tell
:28:43. > :28:48.me about the bronze bust. I am doing Brief Encounters, which is set in
:28:49. > :28:53.1982, so very retro, and it is for ITV, and hopefully it will be on in
:28:54. > :28:58.the summer. It is about four women, Penelope Wilton, Sophie Rundell,
:28:59. > :29:07.Sharon Rooney, who embark on the business of Ann Summers parties. Oh!
:29:08. > :29:11.Yes! It is about Ann Summers, but it is really about four women who
:29:12. > :29:16.embark on a new life and a new friendship, really, and that is just
:29:17. > :29:23.the vehicle, exactly. I play a character called Nita with four
:29:24. > :29:28.children. How can she possibly have four children, you are saying! But I
:29:29. > :29:34.have got four children, and we need to make ends meet a little bit more,
:29:35. > :29:38.so I started doing these parties. And it is about how all of our lives
:29:39. > :29:43.change. So I am doing that is towards the end of the summer, ITV.
:29:44. > :29:50.Then I am doing a little BBC One show, so I am busy. I am filming
:29:51. > :29:55.that in Cardiff, it is called Ordinary Lives, second series,
:29:56. > :30:05.brilliant, amazing cast, Rebecca stayed on, col Neil, and no all from
:30:06. > :30:11.Hearsay. So I am very busy at the moment. No time to cook!
:30:12. > :30:21.No time to cook? Well, I'm cooking a carrot cake for my husband before I
:30:22. > :30:26.go away. He really loves my carrot cake. So I will be doing a bit of
:30:27. > :30:33.baking. Now, you do like chilli? I love
:30:34. > :30:43.chilli... Oh. I tonight want to ruin my palette.
:30:44. > :30:49.Well, it is going in! What is the spice for the carrot cake? Cinnamon.
:30:50. > :30:54.Cardamom is wonderful as well. Cardamom is beautiful.
:30:55. > :31:02.OK, all ground up. That is the one where you get a curry and there is a
:31:03. > :31:06.big seed? There is green and black cardamom, isn't there? Yes, you do
:31:07. > :31:12.know your stuff! All of my mates are cooks.
:31:13. > :31:21.And I add ginger as well. I will do it this weekend, with ginger, black
:31:22. > :31:25.or green cardamom? Green. I will go with that.
:31:26. > :31:34.You are truly inspired now. I do. I love a bit of a bake. So
:31:35. > :31:40.what is going in now? Chilli, the walnuts, this is a pesto, a
:31:41. > :31:45.coriander and walnut pesto. A pinch of salt but not so much as
:31:46. > :31:51.the parmesan is salty. That is still a lot of salt. I think
:31:52. > :31:55.what people do put in at home with salt is different to what chefs put
:31:56. > :32:01.in. Well, yes, it is.
:32:02. > :32:06.You can always add with salt... But you can't take away. So, the salt is
:32:07. > :32:10.in there, and a drizzle of olive oil to bring it together.
:32:11. > :32:18.Are you cooking with the olive oil there? That is rapeseed oil. That is
:32:19. > :32:23.too strong for this, I am using olive oil. As well as the TV series,
:32:24. > :32:29.you are performing in theatre work? Yes, at the end of the year, myself,
:32:30. > :32:37.and Amanda Holden and Nicola Stevenson will be stepping out. We
:32:38. > :32:48.are going to do a play, originally a play by Richard Harris and Liza
:32:49. > :32:53.Minelli did the film. Julie Walters was also in film. It is all about
:32:54. > :33:00.tap dancing. I have never tap danced in my life. Me neither! And I'm not
:33:01. > :33:07.about to do Strictly! You can do Stepping Out if you fancy.
:33:08. > :33:12.Really? Do I look like a tap dancer? Well I don't. I am doing that at the
:33:13. > :33:18.end of the year. It will be lots and lots of fun. We are doing a little
:33:19. > :33:24.tour to Chichester, to Bath, Richmond and Cambridge.
:33:25. > :33:27.Yes, and Amanda Holden and Nicola Stevenson are really good friends,
:33:28. > :33:31.so we will have a laugh while we are doing it.
:33:32. > :33:37.What about nerves in front of a live audience? Is it the same as TV work?
:33:38. > :33:42.TV work is not as much, as you get another go at it. But the fear that
:33:43. > :33:49.you have the first time you walk out on stage for the first preview or
:33:50. > :33:53.something it is so horrific, you do think: Why am I doing this to
:33:54. > :34:00.myself? I am going to have a heart attack.
:34:01. > :34:03.It is like that when working at Gavroche.
:34:04. > :34:07.That is the feeling, the minute you stand on the stage, the minute you
:34:08. > :34:14.go, that is it. That's it. Then you go.
:34:15. > :34:19.So, these leaves, have you come across the salad before? It is
:34:20. > :34:24.chicory. It is bitter leaves, this is tadivo.
:34:25. > :34:29.OK. So on the lovely prawn toast, I am
:34:30. > :34:36.flipping it over. There is hardly oil in the pan. They are almost
:34:37. > :34:39.fat-free. When you get the toasts, they are normally deep-fried, they
:34:40. > :34:43.are swimming in oil. Here there is little oil. So I have dressed the
:34:44. > :34:46.salad, which is here. I need a spoon.
:34:47. > :34:54.Is there anything that I can do? The pesto is on the plate.
:34:55. > :35:01.That is well chillied with a bit of garlic in there! Michel, can you do
:35:02. > :35:06.it with chicken instead of prawns? Absolutely, mince up the chicken, it
:35:07. > :35:11.would work very well. A few of the leaves. These leaves
:35:12. > :35:14.are bitter so it works beautifully well with the spiced and the sweet
:35:15. > :35:20.prawn toast. I have some leaves there.
:35:21. > :35:27.This is amazing. I am having a personal meal by Michel Roux. You
:35:28. > :35:40.have a reality moment! You have to promise me to make these at home.
:35:41. > :35:48.Crusts on or crusts off? Crusts off, I don't want curly hair! Right,
:35:49. > :35:54.crusts off, we are going all posh. Yes, I am renowned for my posh.
:35:55. > :35:59.There we go, the prawn toast, the bitter leaves and the spicy walnut
:36:00. > :36:03.pesto. Dive in. Can I use a knife and a fork? Use
:36:04. > :36:10.your fingers. I will. I will go for the crust! Dip
:36:11. > :36:20.a little bit of pesto on. OK. I'm doing that... I'm taking
:36:21. > :36:25.this ats and I'm going to go... Mmm! Simple and really, I think,
:36:26. > :36:33.delicious. Mmm, and really spicy! Well I did
:36:34. > :36:35.put the whole chilli in. Oh, my God, you are really good at
:36:36. > :36:38.this! Thank you! So what will I be making for Angela
:36:39. > :36:42.at the end of the show? It could be food heaven,
:36:43. > :36:45.a slow cooked pork knuckle. The pork is brined first then cooked
:36:46. > :36:48.gently in water with a bay leaf, I'll add a touch of madeira
:36:49. > :36:52.and a little honey to make a glaze. And it's served with a whole roasted
:36:53. > :36:55.cauliflower basted in spicy yoghurt The kidneys are seared in a hot pan
:36:56. > :37:01.then finished in a sauce made from shallots, brandy,
:37:02. > :37:03.white wine, double cream Wholegrain, Dijon and tarragon
:37:04. > :37:06.flavoured in fact! It's served with wilted spinach
:37:07. > :37:08.and some pilau rice. As usual, it's down to the guests
:37:09. > :37:12.in the studio and a few of our viewers to decide, and you can see
:37:13. > :37:22.the result at the end of the show. That's going down a treat, isn't it?
:37:23. > :37:25.Right, let's get a wonderful weekend baking suggestion
:37:26. > :37:28.Today she's making a fig and cream cheese tart
:37:29. > :38:01.And sometimes, if I'm really rushed, I do.
:38:02. > :38:05.But my shortcrust pastry recipe is so easy to make in a food processor.
:38:06. > :38:06.It's buttery, crumbly, and totally lovely.
:38:07. > :38:09.You just tip 250 grammes of plain flour into the food processor,
:38:10. > :38:11.add 125 grammes of cubed cold butter,
:38:12. > :38:13.and blitz it until it looks like breadcrumbs.
:38:14. > :38:15.Add two egg yolks, which makes the pastry really rich,
:38:16. > :38:19.Give it a quick blitz, and if it starts to look dry,
:38:20. > :38:21.just add one to two tablespoons of water
:38:22. > :38:24.and blitz it again until it forms a rough ball.
:38:25. > :38:26.Then squidge it together and cover in cling.
:38:27. > :38:31.Now, at this stage, you can chill it, freeze it
:38:32. > :38:35.and make it into all manner of sweet and savoury dishes,
:38:36. > :38:40.but what I've got in mind is a very unusual main course.
:38:41. > :38:43.The fabulous, well, in my opinion, fig, cream cheese and mint tart.
:38:44. > :38:45.I always think shortcrust is a patchwork pastry,
:38:46. > :38:59.and you're always patching it together when it's in the tin.
:39:00. > :39:02.Well that's OK, it's just very crumbly.
:39:03. > :39:06.OK. And, again, a palette knife, good if it's sticky,
:39:07. > :39:24.So just lay it over the tin and very gently...
:39:25. > :39:29.I like to get a little ball of pastry,
:39:30. > :39:31.and then use that to get it into the corners.
:39:32. > :39:38.And that way, I don't stick my finger through.
:39:39. > :39:44.Take a knife, and just cut off the excess.
:39:45. > :39:46.See, there's a piece there that's not looking so good,
:39:47. > :39:48.so I'll just take a bit of the patchwork
:39:49. > :39:54.So I just take a wooden spoon, a bit of flour,
:39:55. > :39:59.and then go all the way round in the grooves,
:40:00. > :40:03.and it gives it a lovely finish when it comes out of the oven.
:40:04. > :40:06.OK, that's good. So this is going in the fridge now for 15 minutes,
:40:07. > :40:23.it gets blind-baked, which means baked without a filling.
:40:24. > :40:25.Get the baking paper, slightly bigger than the tin,
:40:26. > :40:35.Then unscrunch it, and line the tin with it.
:40:36. > :40:39.And you do this because it helps the paper sit more snugly in the tin.
:40:40. > :40:42.Fill it with baking beans or dried beans to weigh the pastry down
:40:43. > :40:52.Get it into the oven at 180 degrees for 20 to 25 minutes.
:40:53. > :40:55.OK, so the tart is cooked. Now to make the filling.
:40:56. > :41:07.I'm using a whipping cream, you can use double cream.
:41:08. > :41:12.You just want to whisk it until it starts to stiffen slightly.
:41:13. > :41:19.The beauty of this is it's a no-cook filling. It's just so fast
:41:20. > :41:26.So I'm adding 165 grammes of cream cheese.
:41:27. > :41:29.And then mix it all together. You want it to all be incorporated.
:41:30. > :41:33.It looks a bit lumpy at first, but then it'll go smooth.
:41:34. > :41:35.OK. Then I need a tablespoon of marsala,
:41:36. > :41:40.optional, of course. But marsala is my favourite ingredient.
:41:41. > :41:46.It just smells so good, and the beauty of it is it keeps for ages.
:41:47. > :41:51.It's a sort of sweet fortified wine from Sicily.
:41:52. > :41:53.Then some honey, three squidges of honey.
:41:54. > :42:08.Make sure all the bottom of the case is covered.
:42:09. > :42:19.All right, now that's ready for the figs.
:42:20. > :42:22.So these figs are going to get cut into quarters
:42:23. > :42:27.and then layered on top of the tart.
:42:28. > :42:36.It really is such an easy, simple topping, and it's so, so stunning.
:42:37. > :42:39.Start lining them up, and it's all how you present them.
:42:40. > :42:45.I think that looks so pretty where you have them standing upright,
:42:46. > :43:02.We need some mint, snip some over the top.
:43:03. > :43:06.And you can also use basil, ripped basil, over this,
:43:07. > :43:11.but I just think mint goes beautifully.
:43:12. > :43:54.Well, I think everyone was happy with that!
:43:55. > :43:57.Lorraine will be here with more great dishes next week
:43:58. > :43:59.when she'll be right here hosting Saturday Kitchen.
:44:00. > :44:01.Still to come this morning on Saturday Kitchen Live.
:44:02. > :44:05.We've got James Martin with some of his home comforts!
:44:06. > :44:08.He's invited a local beef farmer around for lunch,
:44:09. > :44:11.and he's using his meat to make a delicious looking beef
:44:12. > :44:15.I'm in charge of the omelette challenge today,
:44:16. > :44:29.I promised not to do, this I'm sorry...
:44:30. > :44:32.I want them to be EGGs-quisitie, I want them to be EGGs-ellent
:44:33. > :44:34.But over all I want them EGGs-pertly cooked.
:44:35. > :44:36.That wasn't a pun that was an instruction by the way!
:44:37. > :44:40.You can see who comes out on top, live, a little later on.
:44:41. > :44:44.And will Angela be facing food heaven, slow cooked pork
:44:45. > :44:51.Or food hell, kidneys in a three mustard sauce with spinach and rice.
:44:52. > :44:55.You can see what Angela ends up with at the end of the show.
:44:56. > :44:58.Now let's keep cooking, and up next is a pioneer
:44:59. > :45:19.What have we got, two types of meat, fatty and lean? We have got
:45:20. > :45:25.beetroot, red onion, cooked beetroot, mustard, sherry vinegar,
:45:26. > :45:31.and a Bramley apple. The funny thing, Mishal, is that you can cook
:45:32. > :45:37.the chopped meat, but then I will go for the more fatty cuts, or you can
:45:38. > :45:42.served raw on the side, and then I will go for a leaner cat, like the
:45:43. > :45:57.thigh. That is in thigh, or the inside of a romp. -- rump. It is
:45:58. > :46:06.more iconic league new Nordic if you go with raw. I have been fortunate
:46:07. > :46:17.enough to go to Noma, and this is the style, and you are the pioneer
:46:18. > :46:21.of Nordic cuisine. We have had Rene on the show before, I believe you
:46:22. > :46:28.are still in partnership with him. I am. And you have got so many things
:46:29. > :46:32.going on, not just Noma. I am starting a restaurant at the food
:46:33. > :46:36.hall in New York, in about two weeks, so I do not know what I am
:46:37. > :46:44.doing here! But I am having a good time. You have got other things to
:46:45. > :46:50.do. This feels like therapy compared to New York. Maybe not! Back to the
:46:51. > :46:55.recipe, we have got some raw beetroot, which we are going to dice
:46:56. > :47:01.up very finally, I have got Bramley apple, important to use that because
:47:02. > :47:06.of the acidity. And they are so wonderfully crisp. And some cooked
:47:07. > :47:12.beetroot, which will give us the texture and the sweetness. Very
:47:13. > :47:19.important, when you cook with this, when you use raw beetroot, chop them
:47:20. > :47:24.very finally, because you want this crisp, bright bite, right? Yes,
:47:25. > :47:30.absolutely. Your passion for food came from a visit to France, didn't
:47:31. > :47:38.it? I grew up in the 1970s in Denmark, the darkest period of
:47:39. > :47:40.Danish history. My mother represented the first generation of
:47:41. > :47:47.Danish women working outside the home, so our meals, looking back,
:47:48. > :47:59.everything was kind of like a nightmare! Really?! Frozen boiled
:48:00. > :48:02.five years earlier in Kazakhstan, cooked for an hour without salt. The
:48:03. > :48:09.cheapest meat in the world, bought from a warehouse, sitting one or two
:48:10. > :48:14.years in the freezer in the basement. You are painting a nice
:48:15. > :48:19.pictures(!) You are from a country of sauce makers, but the most common
:48:20. > :48:26.one I had was melted margarine packed with fatty acids. So you
:48:27. > :48:33.escaped and went to France. I went to France to work as an opener with
:48:34. > :48:38.a dentist in Paris, then I probably stuck myself with one of the two
:48:39. > :48:45.sticks, and I got hepatitis. That bought me a recreational stay in
:48:46. > :48:49.Gascony, and I happened to live with a wonderful French pastry chef, a
:48:50. > :48:57.Brenes Ynys Mon, a poet, and his wife. They could not have children,
:48:58. > :49:02.and they always wanted a son. And my parents divorced to the sound of a
:49:03. > :49:10.microwave oven when I was 14! And I fell in love, in a way, in a way I
:49:11. > :49:16.had not done before in my life. I basically went home at the age of 21
:49:17. > :49:23.with a calling. I wanted to bring French food, French food culture
:49:24. > :49:27.into Denmark. Icy. How can you talk and cook at the same time?! Let me
:49:28. > :49:33.help you out, breadcrumbs are cooking in butter to give them a
:49:34. > :49:41.lovely texture. You need to get mincing your beef. OK, I will do
:49:42. > :49:52.that. I am the king of mincing! Yeah? I will redefine the level of
:49:53. > :49:57.uncooked meat now. When we say mincing, you need to get mincing,
:49:58. > :50:02.Claus. State of the art mincer, we have spared no mistake, we have got
:50:03. > :50:08.a great mincer. Joking apart, I have got one at home, they are really
:50:09. > :50:15.good. Remember which way to turn the handle? Brilliant, fantastic. Do
:50:16. > :50:22.not, miss with the horseradish. I am a horseradish fanatic. I am with you
:50:23. > :50:26.on this one, I love it too. We never get enough horseradish, absolutely
:50:27. > :50:33.delicious. We have a drink in Denmark, horseradish smoothies. You
:50:34. > :50:40.love smoothies in Denmark. We have also got a bit of smoked cheese
:50:41. > :50:56.here. It is a very good friend of mine, it is smoked for 30 seconds
:50:57. > :51:01.over straw from oak, do you say that? Warm smoke. It has got a
:51:02. > :51:06.lovely depth of flavour to it, so we're going to add that at the end.
:51:07. > :51:18.So the meat is being minced, could you cut it with your hand? You could
:51:19. > :51:24.do that, I love this vinegar with beetroots. I'm just moving this off.
:51:25. > :51:30.So the seasoning is really important. So important, especially
:51:31. > :51:35.when you make a salad. So mustard, a little bit of honey. And the
:51:36. > :51:46.vinegar. The balance of flavours, isn't it? Salt, yeah. Here we go, I
:51:47. > :51:52.would not say heavy, but we have to salt it sufficiently because the
:51:53. > :51:56.meat is raw. Pepper. And olive oil would be too much, and it has no
:51:57. > :52:04.connection to the landscape of the Nordic region, so we used rape seed
:52:05. > :52:12.oil. Yes. So it is about regionality. Is rapeseed oil quite
:52:13. > :52:19.healthy? Has it got nutrients in it? It is even better in composition
:52:20. > :52:23.than olive oil for a human being. It doesn't have the reputation of olive
:52:24. > :52:31.oil. And it really does taste great. One more thing, a beetroot and that
:52:32. > :52:41.without herbs would be like a woman without eyes. He has got all the
:52:42. > :52:46.sayings! I don't know what that means, but I am loving the passion.
:52:47. > :52:49.Ready? Yeah, this board. Now, of course all of
:52:50. > :52:51.today's studio recipes, including this one from Claus
:52:52. > :53:07.are on the website. How are you doing? You are
:53:08. > :53:13.brilliant, I do not know why you are nervous. This smells wonderful,
:53:14. > :53:19.absolutely great. I can smell the horseradish, I can. I am not sold on
:53:20. > :53:23.horseradish, I am not keen on it. You are going to love this. I am
:53:24. > :53:31.thinking this is the dish that will turn me on do it. Are you happy with
:53:32. > :53:35.that, Claus? Pretty good. Pretty good! This way of dressing plates is
:53:36. > :53:39.very much the Nordic style, as it falls on the plate. I think there is
:53:40. > :53:47.an art to that, it is quite beautiful. That is beautiful. I
:53:48. > :53:51.don't think everybody can do that, can they? Some people let things
:53:52. > :53:59.fall and it does not look right. A little bit of cream on there? How
:54:00. > :54:04.many dots? What about seven? One, two, three, four, five, six, one in
:54:05. > :54:18.the middle, seven. Some crumbs, a few more leaves on top. What about
:54:19. > :54:26.the sea aster? That looks really nice, I must say, smashing. Remind
:54:27. > :54:32.us what we have got. So we have got beetroot and apple tartare with
:54:33. > :54:38.horseradish, sherry vinegar, raw chopped beef, some wild herbs, this
:54:39. > :54:47.beautiful cream cheese dressing. Fantastic!
:54:48. > :54:57.Great, look at that. If anything, I think it looks better than the one
:54:58. > :55:04.we did in rehearsal. Thank you! OK, thank you. It is very lean. I love
:55:05. > :55:12.beetroot, I love everything, but I am a bit scared of raw beef! Do not
:55:13. > :55:17.be scared, it is super fresh. There is absolutely no problem with it.
:55:18. > :55:22.That is the perfect mouthful. Is it salty enough? Beautiful, it looks
:55:23. > :55:25.beatable and tastes beautiful, loads of different textures. I can really
:55:26. > :55:27.taste the smoke. Right, let's head back
:55:28. > :55:29.to Leatherhead to see what Jane has chosen to go with Claus's
:55:30. > :55:57.beautiful beetroot. Claus's beef with beetroots tartare
:55:58. > :56:05.is a sumptuous Scandinavian feast, worthy of a wine with serious wow
:56:06. > :56:11.factor, like this Australian pinot noir. But with the heat of the also
:56:12. > :56:17.added, I want a wine that takes juiciness to the max, so I have gone
:56:18. > :56:25.to Italy with his spine and Brittany Finest Frappato. This is a grave
:56:26. > :56:31.that is native to Sicily, it is fresh and fruity. -- grape. This is
:56:32. > :56:38.properly inviting on the nose with raspberries and cranberries and
:56:39. > :56:41.cherries too. It is the pomegranate crunch on the palate that is
:56:42. > :56:46.tempering the heat of the mustard and the horseradish, but the cherry
:56:47. > :56:52.goodness is fantastic for matching up to the beef and the beetroot.
:56:53. > :56:54.Claus, here is to your beef with beetroots tartar and this frisky
:56:55. > :57:06.little Frappato, cheers! I think that is the perfect match.
:57:07. > :57:08.Is it good with the raw beef? It is great with everything, just great!
:57:09. > :57:10.It is truly great. Now let's keep with the Nordic theme
:57:11. > :57:13.and head off to Finland for more biker-made mayhem from
:57:14. > :57:15.Si King and Dave Myers. They're on manoeuvres with the army
:57:16. > :57:18.today and are making a traditional But first they're working
:57:19. > :57:22.up their appetites Crank up the music, mate,
:57:23. > :57:39.that's a cracking soundtrack. It's Sibelius,
:57:40. > :57:51.Finland's musical genius. Hey, Kingy, you know
:57:52. > :57:54.what day it is? Thursday, mate. That's right, and in Finland,
:57:55. > :58:01.Thursday's pea-soup day. I've been told, you know,
:58:02. > :58:03.that there's an army base up the road where
:58:04. > :58:06.they make gallons of the stuff. I reckon we could take them on
:58:07. > :58:11.in a battle of war and PEAS. Ha! But not before
:58:12. > :58:23.we've all worked up an appetite. put through their paces,
:58:24. > :58:26.aren't they? that Finnish concept of
:58:27. > :58:29.indomitable courage but what's the deal
:58:30. > :58:50.if you refuse to sign up? Dave, so now would be a good
:58:51. > :58:59.time to get some. Perseverance, determination...
:59:00. > :59:04.In a nutshell, guts. And being canny Finding an alternative way
:59:05. > :59:07.through any difficulty. I'm not getting you out of there,
:59:08. > :59:11.dude. It's only two metres.
:59:12. > :59:25.Only two metres! That's six foot. Go on, dude, go on.
:59:26. > :59:26.Clear the way. DAVE GRUNTS
:59:27. > :59:29.THEY LAUGH That's another fine mess
:59:30. > :59:33.you've got yourself into, Myers. Speaking of which, where is
:59:34. > :59:38.the mess? I'm a bit peckish. Well, you're in luck. The army boys
:59:39. > :59:46.are loading up their ammo for lunch. and, in Finland, on Thursdays,
:59:47. > :59:56.they march on pea soup. All over Finland,
:59:57. > :59:59.people are eating pea soup today. At home, at school, in the office...
:00:00. > :00:03.It'd be rude not to join in. I'll tell you what, Dave,
:00:04. > :00:06.we might not be any good on the assault course but we'll take
:00:07. > :00:08.them on in the kitchen. This is the engine room, the
:00:09. > :00:11.powerhouse of the soup. A ham hock. So we pop that into a couple
:00:12. > :00:18.of litres of water For additional flavour,
:00:19. > :00:24.we make a super bouquet garni. The mace is lovely.
:00:25. > :00:32.It's the outside of a nutmeg. And that needs to simmer
:00:33. > :00:36.for about an hour You get the dried peas - you do need
:00:37. > :00:44.to salt them overnight, you salt them with bicarbonate of
:00:45. > :00:48.soda. My mother used to say it
:00:49. > :00:57.helped break the wind. And somebody else used to say it
:00:58. > :01:00.makes the peas stay a green colour. My little chum will top me with
:01:01. > :01:05.water... Bring them to a boil initially for
:01:06. > :01:07.ten minutes. Now, you want a hard boil for ten
:01:08. > :01:10.minutes, OK? Hard boil. Now, we put the peas, which have bee
:01:11. > :01:17.partially cooked, in there. To that, I add me carrot and me onio
:01:18. > :01:20.for about an hour. Aye, mate. They're nearly done. Big
:01:21. > :01:38.chunks of ham going in. To that, we add a tablespoon of
:01:39. > :01:41.mustard. You know what they say in the army,
:01:42. > :01:49.Kingy? Flipping heck! It's a top secret
:01:50. > :01:59.recipe, this, isn't it? Now, that soup...
:02:00. > :02:04.That does look good. Man, that's bordering on, like,
:02:05. > :02:05.mushy peas. Do you think this recipe's
:02:06. > :02:07.bulletproof? We have it on every Thursday at
:02:08. > :02:17.lunch or at dinner, Right. Amongst our soldiers, so
:02:18. > :02:25.that's what we wait for. Boys, we're going to give you a run
:02:26. > :02:28.for your money, you know! Maybe not quite as much as you've
:02:29. > :02:33.got. that'll give us the edge in this
:02:34. > :02:38.battle of the pea soups. It's served traditionally with a big
:02:39. > :02:42.pancake for pudding. Should we get the batter done first?
:02:43. > :02:45.Yes. We have flour. To that flour, we add one
:02:46. > :02:53.teaspoon of baking powder, And then we make a well in the
:02:54. > :03:05.middle And bring the flour into the egg
:03:06. > :03:13.mixture. Now we just add some milk, about
:03:14. > :03:15.600ml, Now, what we're going to do, we're
:03:16. > :03:21.going to cover that with clingfilm I would cook this in a heated oven
:03:22. > :03:34.about 180 degrees Celsius That, my friends, is a Finnish
:03:35. > :03:42.pancake. Genius, dude - pea soup with
:03:43. > :03:45.a splash of creme fraiche No wonder the army runs well
:03:46. > :03:58.on the pea soup. I think that Thursday at home should
:03:59. > :04:02.become pea soup day. I think it should. Now, the only
:04:03. > :04:05.problem with that, though, mate, where are we going to get a tank
:04:06. > :04:07.from? It does add something to the soup.
:04:08. > :04:09.It does. It's thicker and the meat's been
:04:10. > :04:14.worked down. Yeah. So on the taste, what do you think
:04:15. > :04:22.of ours? I think the Finns and the Brits have
:04:23. > :04:26.something in common with their pea soups.
:04:27. > :04:28.Yeah. Cos this is excellent.
:04:29. > :04:31.It is very good. Well, I think we're about even in
:04:32. > :04:36.the war of nutrition. Yes, mate, which is great as we're
:04:37. > :04:39.all about PEAS and love. There'll be more from Si
:04:40. > :04:56.and Dave next week! Right, it's time to answer
:04:57. > :04:58.a few of your foodie questions. Each caller will also help us decide
:04:59. > :05:13.what Angela could be eating It's Veronica from Fife. Hi r what
:05:14. > :05:23.is your question? Hi, I would like to know what to do with grovels
:05:24. > :05:29.gravel's liver? I think it is best served with a sweet and sour sauce.
:05:30. > :05:32.It is beautiful. Basically, any vinegar, cooked with
:05:33. > :05:37.a little bit of sugar. Absolutely.
:05:38. > :05:50.It gives a lovely balance. So, food, heaven or hell? It must be heaven.
:05:51. > :05:55.Angela, have you a tweet? We have Charles Tilly, who asked: What is
:05:56. > :06:02.the best way to get your duck breast crispy. We always struggle at home.
:06:03. > :06:08.Season it, straight into a hot frying pan. Then let it rest. But a
:06:09. > :06:13.hot frying pan straight away. What about prove salting? You can.
:06:14. > :06:29.Like a bit of pork. It draws out the moisture but a hot frying pan.
:06:30. > :06:34.Another one? Feargal asks, are you running the London Marathon. If so,
:06:35. > :06:39.what does a chef eat the night before and the morning of the race?
:06:40. > :06:44.Not this year, I have lots of pain, that I will not bore you with. But
:06:45. > :06:48.the night before, I would have a dish of pasta. On the morning for
:06:49. > :06:56.breakfast, toast and a double espresso! Easy! There we go, carbs
:06:57. > :07:04.and caffeine! Back to the phone lines.
:07:05. > :07:13.It is Oriella from London. Hello.
:07:14. > :07:17.What is the best way to cook a kebab on the barbecue, my dad always dries
:07:18. > :07:22.them out. I don't mind what kind of kebab.
:07:23. > :07:27.Barbecue? If your dad is cooking a barbecue, for every man, he thinks
:07:28. > :07:34.that the barbecue is his castle. But a nice low heat. Cook the kebabs on
:07:35. > :07:44.a low heat and keep basting them as you go along. A low heat. If you see
:07:45. > :07:48.flames, it is too hot. Oh, Aureliea, all dad's are rubbish
:07:49. > :07:55.on the barbecue, they think that they are fantastic but they are not.
:07:56. > :08:06.You are great, Aurelia, what dish would you like for Angela, heaven or
:08:07. > :08:15.hell? Hell! Well, we were getting on really well then! David, from
:08:16. > :08:21.Portsmouth. What is your question? I would like a recipe for bur narred.
:08:22. > :08:28.It is a sustainable fish but a little bony. Pin bone it, make a
:08:29. > :08:32.really good rich fish soup from the bones and then pan fry the fish.
:08:33. > :08:39.Also it is great as fish and chips it is a beautiful fish.
:08:40. > :08:49.Heaven or hell, sir? I'm really sorry, Angela, it is hell, please!
:08:50. > :08:56.What have I done? Lots of fans want the kidney. Right, no change to the
:08:57. > :09:10.menu today! Now it is time for the Omelette Challenge.
:09:11. > :09:13.Right guy, you know the rules. A three-egg omelette.
:09:14. > :09:21.Shall we get the clocks on the screens. Ready? Yes. Yes.
:09:22. > :09:26.Three, two, one, go! Right, lots of butter. That is good. You know I
:09:27. > :09:36.like butter. Bryn, two-handened? -- two-handed?
:09:37. > :09:46.Bryn, you were on 22 seconds. Excellent.
:09:47. > :09:59.I beat him! Clause is listening. He knows I wanted an expertly cooked...
:10:00. > :10:11.I tell you, it is cooked! Right, what is on after Saturday Kitchen,
:10:12. > :10:16.guys? Really? What? Now you know I like mine a little runny in the
:10:17. > :10:24.middle. Maybe not that runny. But I do like the smell of the butter.
:10:25. > :10:31.He's doing it the French way, he is going to flip it. Fantastic, Claus.
:10:32. > :10:35.That is looking good. Yes! Right, let me have a little taste of that
:10:36. > :10:41.one. Well, it is hot! That is really well
:10:42. > :10:45.seasoned. Bryn, it really looks like an
:10:46. > :10:59.omelette. I didn't season it, did I? Bryn! I
:11:00. > :11:04.know it is not going on, there is no salt on it.
:11:05. > :11:11.Bryn, you were here, 22. 24. 92 for you, sir. It doesn't go
:11:12. > :11:14.in the bin. I don't know how this works.
:11:15. > :11:20.Put it in the bin. There you go, mate.
:11:21. > :11:29.Claus sn. How many seconds.
:11:30. > :11:36.1. 8. 16. You are down here but you're on the
:11:37. > :11:38.board! That's good! Yes, sir. Brilliant! Fantastic.
:11:39. > :11:41.So will Angela get food heaven, slow cooked pork knuckle
:11:42. > :11:45.Or food hell, sauteed kidneys in a three mustard sauce
:11:46. > :11:49.Our chefs will make their choices whilst we get a recipe
:11:50. > :11:52.He's at home on Saturdays now and today he's cooking something
:11:53. > :12:13.he never cooked in all the ten years hosting this show, an omelette.
:12:14. > :12:17.It's a timeless classic that can't fail to put you in a good mood.
:12:18. > :12:21.The basis of an omelette Arnold Bennett is what we've got here,
:12:22. > :12:24.smoked haddock - not that bright, yellow dyed stuff.
:12:25. > :12:25.A much better flavour, much better smell,
:12:26. > :12:31.This is a classic omelette that's been around for such a long time.
:12:32. > :12:36.for a writer, a guy called Arnold Bennett.
:12:37. > :12:39.It's actually been at The Savoy, on the menu at The Savoy, ever since.
:12:40. > :12:44.The haddock gets poached in milk, a little bit of bay leaf
:12:45. > :12:50.We just poach this gently for about five minutes.
:12:51. > :12:52.It's actually quite funny, smoked haddock,
:12:53. > :12:55.it's one of the only dishes that I actually watched my grandad cook.
:12:56. > :13:01.My grandmother was a huge influence on me
:13:02. > :13:03.when I was training to be a young chef.
:13:04. > :13:06.Only when I was about five or six did I wander into the kitchen
:13:07. > :13:11.Smoked haddock was the only thing that my grandad was allowed to cook
:13:12. > :13:13.and he cooked it exactly the same way as this.
:13:14. > :13:17.That was all he was allowed to do, mind!
:13:18. > :13:20.You need to be careful not to leave the fish in too long
:13:21. > :13:25.because once it's out, the residual heat will keep it cooking.
:13:26. > :13:34.I'm using not one, not two but four whole eggs.
:13:35. > :13:41.It doesn't need milk, just salt and pepper.
:13:42. > :13:47.Just draw it to the centre of the pan.
:13:48. > :13:53.Then we just allow it to set, just on the base.
:13:54. > :13:57.Meanwhile, I can just flake up the smoked haddock like that.
:13:58. > :14:00.It breaks up so easily when it's fresh like this.
:14:01. > :14:12.The best thing about home cooking is it doesn't have to be perfect.
:14:13. > :14:15.When I'm off duty the rustic look rules.
:14:16. > :14:18.You can finish this off with the rest of the haddock
:14:19. > :14:26.Really, the whole key to this dish is the sauce
:14:27. > :14:30.and the poaching liquor that we've got here.
:14:31. > :14:32.Knock together a simple, quick roux with butter
:14:33. > :14:41.A quick tip, if you don't want lumpy roux,
:14:42. > :15:01.Then all we do now is take the sauce, pour it over the top.
:15:02. > :15:04.hit it with a generous sprinkling of cheese.
:15:05. > :15:07.but any cheese will do as long as it's a good melter.
:15:08. > :15:13.and my omelette Arnold Bennett is good to go.
:15:14. > :15:22.There you have it - simple, quick and full of flavour.
:15:23. > :15:25.Only an hour down the road from me on the Sussex and Hampshire coast,
:15:26. > :15:29.Colin Hedley and Jesse Clay are producing some of the
:15:30. > :15:35.and supported by conservation groups,
:15:36. > :15:54.they're grazing their cattle on local marshes.
:15:55. > :15:58.I think it's great when you know the journey your food makes
:15:59. > :16:02.I've invited Jesse Clay along to my house to see what I'm going to do
:16:03. > :16:05.with some of his excellent produce. Do you cook much at home?
:16:06. > :16:07.Somebody tells me you're a better farmer than you are a cook.
:16:08. > :16:10.Who told you that? I have my sources, you know.
:16:11. > :16:12.It's not far away down the road. Definitely, no.
:16:13. > :16:14.I'm going to make him a classic beef pie.
:16:15. > :16:17.A dish that's guaranteed to brighten even the most miserable day.
:16:18. > :16:19.I'm jazzing it up with a bit of mustard
:16:20. > :16:21.and topping it off with a puff pastry lid.
:16:22. > :16:23.It utilises this wonderful meat that you produce
:16:24. > :16:26.but also a cut that people don't use normally, the skirt.
:16:27. > :16:27.You either cook it very, very quickly,
:16:28. > :16:31.or very slowly, with a cut of meat like this. Right.
:16:32. > :16:33.If you cook it too in-between, it becomes tough
:16:34. > :16:38.The French like it, they just take this and let it warm up.
:16:39. > :16:45.They take their hooves off the animal and...
:16:46. > :16:51.This is really the key to making stews and pies, is this next bit.
:16:52. > :16:55.If you add too much it just thickens it up way, way too much.
:16:56. > :16:59.Seal off the meat, get it really, really hot.
:17:00. > :17:02.This is where you get the colour on the beef stew.
:17:03. > :17:05.Whether you're doing a beef stew, a beef pie, it's this bit.
:17:06. > :17:07.Often too many people cut the meat too small,
:17:08. > :17:10.put too much in the pan and it ends up sweating.
:17:11. > :17:12.That's where you've got to get the pan really, really hot
:17:13. > :17:15.and you can see you have the colour on the piece of meat,
:17:16. > :17:18.Then we can start to add other things.
:17:19. > :17:23.You don't need much to accompany meat this good.
:17:24. > :17:27.Just some good quality vino, beef stock...
:17:28. > :17:33.Carrots, a sprig of thyme and seasoning.
:17:34. > :17:49.Gently simmer it for a couple of hours.
:17:50. > :17:52.And using all butter puff pastry is the only way you could possibly
:17:53. > :17:56.If I was back in the restaurant I would get my chefs
:17:57. > :18:02.so that's about as fancy as you are going to get it, Jesse.
:18:03. > :18:05.Glaze with a couple of egg yolks, and be generous,
:18:06. > :18:07.it will give the finished dish a beautiful sheen.
:18:08. > :18:11.I think comfort food should look as good as it tastes.
:18:12. > :18:15.It needs to go into a hot oven for half an hour.
:18:16. > :18:20.Do you cook much of your own stuff at home? Oh, yeah, well...
:18:21. > :18:34.Do you want to eat it out of the pot?
:18:35. > :18:43.You've made the effort to come 15 miles and all that, you know.
:18:44. > :18:51.Dig around for your chunks of your beef, as well.
:18:52. > :19:05.That's lovely. It's pretty good that, isn't it?
:19:06. > :19:07.Before you say it, it doesn't need horseradish.
:19:08. > :19:12.It's amazing how it just falls apart.
:19:13. > :19:16.It's all to do with the quality of the cook.
:19:17. > :19:27.It's deeper and more mature, more rich.
:19:28. > :19:32.Yeah. Do you know what I mean? It's not far off like that.
:19:33. > :19:35.Well, cheers. Best of luck with everything. Thank you very much.
:19:36. > :19:41.I suppose I better wash up now, hadn't I, really?
:19:42. > :19:48.Yeah, right(!) Enjoy.
:19:49. > :19:50.Right, it's time to find out whether Angela is facing
:19:51. > :19:57.So, Angela, your food heaven would be this great cut of pork,
:19:58. > :20:00.the knuckle which I would cook gently in water with peppercorns,
:20:01. > :20:02.bay, onion and garlic then finish it
:20:03. > :20:05.It's served with a whole spicy yoghurt basted cauliflower
:20:06. > :20:09.Or you could be having food hell, kidneys which I'll saute in butter
:20:10. > :20:12.then add to a sauce made with white wine, brandy, double cream,
:20:13. > :20:15.It's served with wilted spinach and pilau rice.
:20:16. > :20:30.and look worried! When in a Gerald consigns you to help, you know there
:20:31. > :20:36.is something wrong! -- when an eight-year-old. What are you going
:20:37. > :20:43.for? I am going heaven, because that has been my nightmare before,
:20:44. > :20:47.cooking it for Michel. Claus? I think we have to give you some
:20:48. > :20:57.credit for really opening up with the wine, so not torture, but maybe
:20:58. > :21:03.a new heaven, I will go hell. We are going hell! That is a rubbish
:21:04. > :21:07.reason! We are going to keep the cauliflower, because I know you love
:21:08. > :21:12.the cauliflower, so we're going to roast that, just because it is you.
:21:13. > :21:22.We are bending the rules! Could you get cracking on the cauliflower,
:21:23. > :21:27.Bryn? I will start on the kidney. We need to motor on this, because we
:21:28. > :21:35.have been chatting so much. I might not have time to eat it! Look at
:21:36. > :21:41.that, there it is, the kidney! It is turning. Beautiful kidney, look at
:21:42. > :21:47.that. I cannot do it! I have never seen it like that. The fat is
:21:48. > :21:52.lovely. That is like the proper inside of an animal! The fat is
:21:53. > :22:06.gorgeous, it is really nice and useful, we can render it down and
:22:07. > :22:14.makes it -- make suet. Oh, I like suet. I can sense your fear already!
:22:15. > :22:18.I know you are a brilliant chef, and he will make it really nice, but if
:22:19. > :22:25.I do not like it, please do not be offended. You know what it is? You
:22:26. > :22:29.hate mustard as well, don't you? I hate it! You could have tricked me
:22:30. > :22:34.into eating this and I would have founded lovely, but all this that
:22:35. > :22:38.you are doing now makes it worse. I have got a really vivid imagination,
:22:39. > :22:44.and when something really looks like the animal it has come from, it's
:22:45. > :22:50.just... You do not care, do you?! No-one cares! Show me the
:22:51. > :22:58.cauliflower! We have taken the heart of the cauliflower out. Not a real
:22:59. > :23:03.hard, is it? We have got yoghurt, garlic, curry powder, based it all
:23:04. > :23:13.over, then in the oven for 45 minutes. You can eat the cauliflower
:23:14. > :23:21.for sure! About 170 in the oven, nice and hot. Claus, you are putting
:23:22. > :23:24.the spinach. Claus is cooking the spinach, wilting its down with a
:23:25. > :23:37.little bit of garlic. You can eat these spinach. I love that. I am not
:23:38. > :23:44.that fussed on rice either! You think it is boring?! No, it is
:23:45. > :23:49.delicious. We need lots of colour on the kidney, I am going to make the
:23:50. > :23:54.sauce in a pan, the same man. Chopped shallots. For people to
:23:55. > :24:03.eating in, have you got a book out? That is right, what is the name of
:24:04. > :24:13.it?! Nordic Home Cooking something. I have got a copy, it is fantastic,
:24:14. > :24:18.the Nordic Kitchen! OK, so the kidneys are resting, very important
:24:19. > :24:24.to rest. They release their juices, and the juices taste a little bit
:24:25. > :24:31.strong. A bit of butter in there, we love the butter. And then we have
:24:32. > :24:40.some brandy and some white wine. I like brandy. Would you like a shot
:24:41. > :24:47.of it?! All of this, shallots, butter, cream, brandy, beautiful. Is
:24:48. > :24:53.that all right, Michel? That is perfect. That smells amazing. Smells
:24:54. > :25:05.good already, a little bit of cream to make the sauce. And now we add
:25:06. > :25:11.three mustards, Dijon mustard. I am not that hot on mustard. We have got
:25:12. > :25:18.onions, garlic, and the rice. Well done, could you get the plate,
:25:19. > :25:27.Claus? , In the oven, ten minutes. We need to start plating up very
:25:28. > :25:32.soon. Pass me the kidneys. Oh! That is perfect. They are still pink in
:25:33. > :25:37.the middle. They should be pink in the middle, but I will cook them a
:25:38. > :25:43.little bit more for you. Do not be worried! I have it in steak and
:25:44. > :25:57.kidney pie, and because I did not know it was there. I can be tricked
:25:58. > :26:04.into food. Yeah? Mmm! Mmm! You are selling it, it is working. Mmm! Just
:26:05. > :26:11.boiling that is down a little bit, the kidneys are going to finish to
:26:12. > :26:18.cook in the sauce. Spinach on? Yes, spinach and, thank you, Claus. How
:26:19. > :26:27.are we doing with the cauliflower? Thank you, thank you. He is giving
:26:28. > :26:32.me hell! Don't blame us, please! Cauliflower is having a Renaissance
:26:33. > :26:37.at the moment, when you go into restaurants, all sorts of side
:26:38. > :26:41.dishes. I think so, this is a great stage, you can do this as a
:26:42. > :26:47.stand-alone main course. -- great dish. Stunning, I love cauliflower.
:26:48. > :26:54.We didn't bend the rules slightly for you. By giving me a little bit
:26:55. > :26:59.of heaven? We couldn't let you go with that! I do not think he would
:27:00. > :27:08.have given me any cauliflower at all! A little bit fancy. Brilliant.
:27:09. > :27:14.The liver is just... Liver! The kidneys are well done, medium to
:27:15. > :27:25.well, so do not worry about them being too think. Or rural! Would you
:27:26. > :27:31.like a spoon or a fork to eat it? This is a great French classic, one
:27:32. > :27:41.that you would find in a bistro in Paris, for example. Loads of source,
:27:42. > :27:56.it is yours, dive in, go! Mmm! Be brave! I will get the wine. Oh,
:27:57. > :28:04.gosh. Oh, gosh! Oh! No! Jane has chosen a pinot noir from Waitrose,
:28:05. > :28:11.7.9 nine. Come on, do you want a glass of wine to wash it down with?
:28:12. > :28:17.Would that help?! The sauce is great. It is mustard. And kidney! It
:28:18. > :28:26.is really good, and the wine is lovely. Do you know what? The sauce
:28:27. > :28:30.is really nice. Really nice! The kidneys are... The texture of them
:28:31. > :28:32.is interesting. I would have another mouthful of it. I am not going to
:28:33. > :28:35.cook them at home. Well, that's all from us today
:28:36. > :28:37.on Saturday Kitchen Live. Thanks to Claus Meyer,
:28:38. > :28:40.Bryn Williams and Angela Griffin. Cheers to Jane Parkinson
:28:41. > :28:42.for the wine choices! All the recipes from the show
:28:43. > :28:45.are on our website. Simply go
:28:46. > :28:49.to bbc.co.uk/saturdaykitchen. James Martin is on BBC Two tomorrow
:28:50. > :28:53.with a new slice of Best Bites. I've enjoyed my morning,
:28:54. > :28:56.I hope you have too. Have a wonderful weekend!
:28:57. > :29:02.Bye for now. For three nights in a row,
:29:03. > :29:04.on BBC Four, I'll be putting stuff
:29:05. > :29:08.back together... This is rather beautiful,
:29:09. > :29:12.it must be said.