Browse content similar to 02/07/2011. Check below for episodes and series from the same categories and more!
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Good morning. It's time for our 10am wake-up call for your | :00:06. | :00:16. | |
:00:16. | :00:29. | ||
appetite! This is Saturday Kitchen Live! Welcome to the show. Cooking | :00:29. | :00:34. | |
LIVE with me in the studio are two great British chefs. First, one of | :00:34. | :00:37. | |
only a handful of men in the country to hold two coveted | :00:37. | :00:40. | |
Michelin stars from Midsummer House in Cambridge it's Daniel Clifford. | :00:40. | :00:43. | |
Next to him another award-winning chef who's also won Michelin stars | :00:43. | :00:48. | |
and he's even won the title of 'Chef of the Year'. Making a | :00:48. | :00:51. | |
welcome return to the show, from Rockcliffe Hall in Darlington, it's | :00:51. | :00:59. | |
Kenny Atkinson. Good morning to you both. Daniel, on the menu for you? | :00:59. | :01:05. | |
I'm doing a dorade. Served with Mediterranean vegetables and a | :01:05. | :01:11. | |
butter sauce. The first time we have had a barbeque in the studio? | :01:11. | :01:16. | |
It is like an oven, you can use it for smoking. I've started to use it | :01:16. | :01:22. | |
in the kitchen. It is a different flavour. I love the technique. | :01:22. | :01:24. | |
Kenny? I'm doing pan roasted pork tenderloin fillet with pease | :01:24. | :01:30. | |
pudding and baby carrots Lovely. The carrots are like in a pickle? | :01:30. | :01:38. | |
Yes, I will slightly pickle them to cut the richness of the peace | :01:38. | :01:42. | |
pudding. Hot or cold? We are serving it hot. Two top dishes to | :01:42. | :01:46. | |
look forward to and we've also got a line up of great foodie films | :01:46. | :01:49. | |
from the BBC archive. There's Rick Stein, Anjum Anand, Nigel Slater | :01:49. | :01:53. | |
and the brilliant, Mr. Keith Floyd. Now, our special guest is a man of | :01:53. | :01:57. | |
many talents. He's a successful comedian, actor and writer with | :01:57. | :01:59. | |
award-winning appearances on radio, TV, stage and even the big screen. | :01:59. | :02:02. | |
But as far as I'm concerned his most impressive achievement is that | :02:02. | :02:10. | |
magnificent moustache! Welcome to Saturday Kitchen, Marcus Brigstocke. | :02:10. | :02:16. | |
Why on earth have you got this thing, in the shape that it is? | :02:16. | :02:23. | |
It's been a long- time ambition of mine to look like a 1970s porn | :02:23. | :02:32. | |
star! Now, I'm playing Mr Perks in the Railway Children. So, circa | :02:32. | :02:38. | |
1905, it looks right, but in real life... In real life, what about | :02:38. | :02:44. | |
this morning? I shaved this morning. No, it has taken about four weeks | :02:44. | :02:50. | |
to grow. Impressive stuff. Kenny, you would look good with one of | :02:50. | :02:55. | |
them. Now, later we have to cook food heaven or food hell. Based on | :02:55. | :03:00. | |
your favourite ingredient or nightmare ingredient. Some of our | :03:00. | :03:05. | |
guests will be deciding what you have for lunch. Food heaven? Prawns. | :03:05. | :03:09. | |
Shellfish, really. Any shellfish, but prawns, they are just delicious | :03:09. | :03:14. | |
and easy to deal with. As far as shellfish goes, they are easy to | :03:14. | :03:22. | |
deal with. And easy to cook with? Yes. And the dreaded food hell? | :03:22. | :03:29. | |
can't stand chicory and fennel. An seeds, it is so bitter. Chicory is | :03:30. | :03:35. | |
so revolting. For food heaven I have vodka cooked prawns? Sounds | :03:35. | :03:45. | |
:03:45. | :03:48. | ||
good? Yum! I use prawns, sauteed in butter, cream, served with samphire | :03:48. | :03:56. | |
and tomatoes. Delicious. Or food hell, chicory and fennel and orange, | :03:56. | :04:06. | |
:04:06. | :04:06. | ||
dressed with mustard vinaigrette, dressed in a bred cumed chicken | :04:06. | :04:15. | |
breast. With us are the Saturday Kitchen guests. Janice, who do you | :04:15. | :04:22. | |
have with you? I have brought my friend, Erika. You are a gardener? | :04:22. | :04:30. | |
Yes. It must be weeds everywhere? Absolutely. But it is OK. Lots of | :04:30. | :04:36. | |
vegetables growing? Yes. Ever tried chicory? Never tried chicory. | :04:36. | :04:42. | |
simple to grow. No point. Even the snails walk past it. If you have | :04:42. | :04:47. | |
questions fire away. And you will help to decide what Marcus is | :04:47. | :04:53. | |
eating at the end of the show. If you would like to ask us a question | :04:53. | :05:03. | |
:05:03. | :05:04. | ||
If you get on the show we are asking you if Marcus is getting | :05:04. | :05:09. | |
food heaven or food hell. So get your thinking caps on. Right, let's | :05:09. | :05:14. | |
cook. Awaiting a at the hob is a new face on Saturday Kitchen. He | :05:14. | :05:18. | |
has brought us something new to show us too. It is the fabulous | :05:18. | :05:23. | |
Daniel Clifford. Great to have you on the show. So, it is great you | :05:23. | :05:29. | |
have two Michelin stars, also a barbeque? Well, we all love our new | :05:29. | :05:34. | |
toys, I think that this is the newest thing in England. So I've | :05:34. | :05:40. | |
brought it in for you. What are you doing on it? This is a sea bream. | :05:40. | :05:47. | |
There are two versions, the pink version and the silver version. I | :05:47. | :05:53. | |
have brought this one in. They call it a dorade? Yes, we are doing | :05:53. | :05:55. | |
roast dorade with char-grilled Mediterranean vegetables, parma ham | :05:55. | :06:00. | |
and rosemary butter. Sounds good to me. I know you want to get the fish | :06:00. | :06:04. | |
on. Top top the Mediterraneans love the dorade or the sea bream, don't | :06:04. | :06:10. | |
they? It is one of those fish, it is so healthy. That's why I wanted | :06:10. | :06:19. | |
to keep the dish simple. simpley cooked? We'll see! It is | :06:19. | :06:24. | |
quite meaty inside? It is meaty, it is really nice. You can eat it raw. | :06:24. | :06:31. | |
If the fish is fresh enough. You can eat it raw. Top top I'm doing a | :06:31. | :06:41. | |
:06:41. | :06:43. | ||
can eat it raw. Top top I'm doing a barbeque, it is that time of year... | :06:43. | :06:48. | |
The kids are playing on the trampoline. | :06:48. | :06:53. | |
I have one of these in my home and outside of my home. | :06:53. | :07:00. | |
You have shares in them! To be honest, I had a barbeque, I had an | :07:00. | :07:05. | |
electric one. In the kitchen it is cheaper to use the charcoal. | :07:05. | :07:13. | |
What with the prices going up of electricity. | :07:13. | :07:18. | |
We'll keep well away from this. The only way to get the skin off the | :07:18. | :07:23. | |
roasted pepper is to roast it for a long time and put it in a bag or | :07:23. | :07:29. | |
quickly do this, just char it with a blow torch. You could do it on | :07:29. | :07:34. | |
the barbeque? Well, that softens it much. To be honest, I just wanted | :07:34. | :07:40. | |
to keep you busy, James. Right, you have pin-boned the fish? | :07:40. | :07:46. | |
Yes. Now, you take the cloth and rub it. | :07:46. | :07:50. | |
The skin comes off. So, tell us about the fish, what | :07:50. | :07:55. | |
are you doing with it? I'm trimming it off to put it on to the Parma | :07:55. | :08:01. | |
ham. There it is. Everything, the bones, they are removed. | :08:01. | :08:06. | |
Is this a dish on your menu? It was one that I did on the lunch menu | :08:06. | :08:10. | |
about three or four years ago. We are just about to bring it back. It | :08:10. | :08:19. | |
is that time of year. Now, your restaurant, Midsummer | :08:19. | :08:24. | |
House, it is on the river? Yes. We've been there 13-and-a-half | :08:24. | :08:29. | |
years. We got a second star in 2005. Since then it has flown, really. I | :08:29. | :08:35. | |
have a great team. I think, hopefully, now we are barb queuing | :08:35. | :08:39. | |
we are doing things different to everybody else. That is important | :08:39. | :08:42. | |
to keep the food style changing and enjoying the food, really. | :08:42. | :08:47. | |
Right, now, paper and barbeques don't often go together? The reason | :08:47. | :08:52. | |
I do it on the paper, I don't want it to stick, but you can do it in a | :08:52. | :08:57. | |
pan as well as a barbeque, but you don't get the smokey flavour. | :08:57. | :09:02. | |
That is a problem with the fish on the barbeque, it does stick? Yes. | :09:02. | :09:10. | |
That is why I'm using the paper. I put the paper out, with salt, olive | :09:10. | :09:20. | |
:09:20. | :09:20. | ||
oil, rosemary, Parma ham. So, just a sheet of Parma ham | :09:20. | :09:26. | |
quickly. That sits on there. Then the dorade fillet sits perfectly on | :09:26. | :09:33. | |
top of that. All I do is trim all the way around with a really sharp | :09:33. | :09:41. | |
knife... It is not that difficult to get if you let the fishmonger | :09:41. | :09:50. | |
know? You can do it with mullet, red snapper. It is just nice to see. | :09:51. | :09:54. | |
It is found more in the Mediterranean? Yes. | :09:54. | :09:57. | |
The good thing about the barbeque, you can control the temperature. At | :09:57. | :10:03. | |
the moment it is set at 250. You open up the flaps there and put the | :10:03. | :10:07. | |
fish in on the paper straight on the charcoal. Now we have to start | :10:07. | :10:11. | |
the sauce. I will wash my hands. | :10:11. | :10:17. | |
That barbeque looks like the unexploded bombs that they dig up | :10:17. | :10:20. | |
in London from time to time from the Second World War! I have not | :10:20. | :10:25. | |
seen one like that before. It is ceramic. The idea is that it | :10:25. | :10:30. | |
keeps the temperature in. As you can see, I can hold it. It is not | :10:30. | :10:35. | |
that hot. It doesn't smoke it is beautiful. | :10:35. | :10:41. | |
Quickly, I'm going to wash my knife. So, I have got this on, there are | :10:41. | :10:51. | |
:10:51. | :10:53. | ||
vegs to go with it. There are the peppers, the courage ets. | :10:53. | :11:00. | |
-- courgettes. I have shallots here, with olive | :11:00. | :11:06. | |
oil, reduced down. Add some wine, reduce that down. | :11:06. | :11:13. | |
Then ed a the cream and the parsley. Remember, if you wish to call us | :11:13. | :11:17. | |
the number is: If you wish to put the questions to us live a little | :11:17. | :11:25. | |
later on. You can find the recipes on our website at: | :11:25. | :11:31. | |
I have a bit oil in there. I season them at the last-minute. | :11:31. | :11:36. | |
The salt brings out the moisture of the vegetables. | :11:36. | :11:42. | |
You want that roasted flavour, but basically, the shol yots are | :11:42. | :11:45. | |
getting transparent. Then you add the -- the shallots are getting | :11:45. | :11:49. | |
transparent. Then you add the vinegar and the wine and reduce | :11:49. | :11:53. | |
that down. Your career has taken you all over | :11:53. | :11:56. | |
the place? I started off in hampshire. I don't know if you | :11:57. | :12:04. | |
remember. You mentioned this earlier? We were | :12:04. | :12:09. | |
working more or less next door to each other? We used to play | :12:09. | :12:16. | |
football years and years ago. I don't remember that? You should | :12:16. | :12:24. | |
do, you always won! Where was that? I was at the Provance. From there I | :12:24. | :12:29. | |
moved from limbing tonne to do time with Marco, time in Yorkshire. I | :12:29. | :12:39. | |
:12:39. | :12:39. | ||
went to a two-star in France. I went back to Yorkshire. For me, to | :12:39. | :12:44. | |
be honest, I found the restaurant with my business partner. It's a | :12:44. | :12:49. | |
beautiful location. So now we are going to pass this off quickly. | :12:49. | :12:53. | |
That's the reduction. There you go. Now what I will do is bring that to | :12:53. | :12:58. | |
the boil. The lettuce is there when we need that. That goes in at the | :12:58. | :13:01. | |
last minute. So, what happened at Cambridge? | :13:01. | :13:07. | |
be honest it was a bit of a nightmare when I first went there | :13:07. | :13:10. | |
to Cambridge. There was nothing there? Nothing | :13:10. | :13:13. | |
there. Even getting suppliers there was difficult. | :13:13. | :13:16. | |
Now, there are some great restaurants popping up. | :13:16. | :13:22. | |
I think it is nice to see. I think at Midsummer House we have built it, | :13:22. | :13:27. | |
built it, re-invested, now it is making money and I'm very happy. | :13:27. | :13:33. | |
We have a great team. Making money is the important bit! | :13:33. | :13:37. | |
Have we got rosemary in there yet? No, I have to reduce that. I need | :13:38. | :13:43. | |
to boil the cream or it will split. Reduce it slightly. Sticking in the | :13:43. | :13:48. | |
rosemary at the last minute. There is the veg. We put the | :13:48. | :13:54. | |
lettuce in there, a lot of people don't don't cook with lettuce. | :13:54. | :14:00. | |
I love it. I use iceberg a lot. Little gems a lot. It is a flavour | :14:00. | :14:06. | |
that a lot of people do not use. The French do it a lot with peas | :14:06. | :14:12. | |
and lettuce, which is great. I worked in the Garden of France. | :14:12. | :14:17. | |
The chef there had 180 different varieties of tomatoes. It was an | :14:17. | :14:21. | |
experience I would not have gotten here in the UK. I think you come | :14:21. | :14:26. | |
back a stronger cook after working in France. It is really important. | :14:27. | :14:35. | |
I will check the fish it is cooking through. We are about a minute away. | :14:35. | :14:45. | |
Now we are adding some butter. I'm going to whisk that in. | :14:45. | :14:51. | |
Up the road from you, eI suppose, is it up the road from you in | :14:51. | :14:57. | |
Cambridge? We are doing the Harvest at Jimmy's. | :14:57. | :15:01. | |
I'm really excited about it. There will be music. What we are trying | :15:01. | :15:06. | |
to do is to theme the music and food together. There will be seven | :15:06. | :15:11. | |
different rooms, an Indian room, an English room. Then the final bit is | :15:11. | :15:18. | |
to get to the roof-top terrace and overlook the bands playing so sit | :15:18. | :15:21. | |
there with the desert and the bands playing. | :15:21. | :15:28. | |
This is at Jimmy Docherty's? Yes. It is a mini glstglst? Is that | :15:29. | :15:38. | |
right? Yes, that is right. -- it is a mini Glastonbury? Yes. | :15:38. | :15:45. | |
You are going there? I am. I am. I'm doing the barbeque! I don't | :15:46. | :15:54. | |
know why I was roped in! Now, with the sauce, lemon jous, for me, it | :15:54. | :15:59. | |
finishes -- lemon juice for me, it finishes everything. | :15:59. | :16:06. | |
That is fine. Now what we are going to do is take some of the roasted | :16:06. | :16:11. | |
veg. It smells gorgeous. It is simple, though too? It is, | :16:11. | :16:17. | |
but it is something that anyone can It has colours. It screams summer, | :16:17. | :16:21. | |
really, doesn't it? Yep. Look at that | :16:21. | :16:25. | |
Do you want the fish? Which is perfect. Look at that. That is | :16:25. | :16:28. | |
ready. I will take a little bit of the | :16:28. | :16:33. | |
sauce around the outside. I'll lift that off for you. That is | :16:33. | :16:38. | |
cooked on the paper. So now I will quickly, you can see | :16:38. | :16:43. | |
that the paper is not burnt. Flip it over. You can smell... It smells | :16:43. | :16:49. | |
gorgeous. How brilliant is that. It finish it | :16:49. | :16:53. | |
off a tiny bit the lemon jous to bring that out. | :16:53. | :17:00. | |
Remind us of that again? Roast dorade with char-grilled | :17:00. | :17:02. | |
Mediterranean vegetables, parma ham and rosemary butter. | :17:02. | :17:05. | |
Brilliant, for your first time live on TV. | :17:05. | :17:11. | |
on TV. Thank you very much. | :17:11. | :17:15. | |
I heard him breathe a big sigh of relief there. He's done! You can | :17:15. | :17:21. | |
sit down and relax now. Have a seat! Dive into that. It looks | :17:21. | :17:26. | |
spectacular. It really does. If you can't get | :17:26. | :17:34. | |
the dorade or bream, you can basically do it with mackerel. | :17:34. | :17:38. | |
Salmon, sea bass. Yum. | :17:39. | :17:45. | |
You can taste the Hammas well. The rosemary, you would not often use | :17:45. | :17:55. | |
:17:55. | :17:57. | ||
that? I love that rosemary. It is that background of the 70s for me, | :17:57. | :18:03. | |
the part that finishes it off. Now, we have sent our wine expert, | :18:03. | :18:09. | |
Susy Atkins to Wales. What did she clues to go with Daniel's delicious | :18:09. | :18:15. | |
dorade. I'm in Newport, the castle is behind me. I'm heading into the | :18:15. | :18:25. | |
:18:25. | :18:27. | ||
town to find the best wines for Daniel, your dorade as a wonderful | :18:27. | :18:33. | |
rich element. That is the creamy, Bury, rosemary sauce. That puts me | :18:33. | :18:39. | |
in mind of white burgundy. Something like this Saint Veryan. | :18:39. | :18:44. | |
That would be a good match, but I'm concerned about overwhelming the | :18:44. | :18:50. | |
fish, peppers and the lemony hint too. So I'm heading to Spain. The | :18:50. | :18:54. | |
wine I have chosen is The Spanish Steps Rueda 2010. | :18:54. | :18:59. | |
Cool, fresh, unoaked Spanish whites are seriously hot this summer. This | :18:59. | :19:09. | |
:19:09. | :19:10. | ||
is a great value example. It is a blend of sauvion blank. | :19:10. | :19:16. | |
It has a lovely taste of lemons and limes. It is mouth watering stuff. | :19:16. | :19:22. | |
This is dry. It acts like a squeeze of credit reduce frout over the | :19:22. | :19:29. | |
dish. -- a squeeze of citrus fruit over the dish. | :19:29. | :19:35. | |
It goes with the succulent, tender dorade. Daniel, this is just my | :19:35. | :19:40. | |
sort of summerry fish dish, here is the perfect summer white to go with | :19:40. | :19:45. | |
it. Cheers! Cheers indeed, what do you reckon it this? Just over a | :19:46. | :19:52. | |
fiver. A bit of a bargain? Great for the time of year. | :19:52. | :19:59. | |
Yeah, it's Georgous. It has the right amount of acidity to go with | :19:59. | :20:05. | |
Girls, what do you reckon? I think it is terrific. Really nice. | :20:05. | :20:10. | |
Kenny? I think that the food is really fresh. You really get the | :20:10. | :20:13. | |
flavours coming through. The wine is coming through. It is | :20:13. | :20:23. | |
:20:23. | :20:23. | ||
great. You can do it with mackerel and sea bass. | :20:23. | :20:27. | |
Now, you can be joining us here sometime in the series. All you | :20:27. | :20:33. | |
have to do is write to us with your name and address to: | :20:34. | :20:38. | |
Get writing and don't forget to put a stamp on the envelopes, please. | :20:38. | :20:43. | |
Later on, Kenny has a cracking recipe to show us, Kenny, what is | :20:43. | :20:46. | |
it again? Pan roasted pork tenderloin fillet with pease | :20:46. | :20:51. | |
pudding and baby carrots. First, let's catch up with Rick | :20:51. | :20:57. | |
Stein as he traveling the globe, eating his way through the world's | :20:57. | :21:02. | |
fish stocks, he starts off in South Carolina, he heads out to sea to | :21:02. | :21:12. | |
:21:12. | :21:15. | ||
catch the biggest fish he has ever This is the lure | :21:15. | :21:19. | |
little fish being chased by big fish. | :21:19. | :21:23. | |
I don't think much of bass's taste, I wouldn't catch it,but it looks like a child's mobile. | :21:23. | :21:29. | |
Look at that! Anyway, apparently, it catches the fish, | :21:29. | :21:31. | |
so we're going to sling it overboard. | :21:31. | :21:32. | |
Now, this is Buddy. | :21:32. | :21:36. | |
He's reassuringly over the topwith all these rings on his fingers.- Bells on his toes? I don't know, | :21:36. | :21:40. | |
but I'm after this striped bass. Cooks rave about their quality. | :21:40. | :21:44. | |
It's one hell of a big, beefy, bouncy fish. | :21:44. | :21:51. | |
I mean, we're used to taking,in Padstow, like a three-pound bass. | :21:51. | :21:55. | |
It's... Hang on a sec. | :21:55. | :21:59. | |
MUMBLES | :21:59. | :22:03. | |
..A three-pound bass is, you know, a real catch. | :22:03. | :22:06. | |
But this ain't a three-pound bass, I can tell you that! | :22:06. | :22:10. | |
It feels like a sheep on the end! | :22:10. | :22:19. | |
Wow! Blimey! | :22:19. | :22:25. | |
Wow! Look at that! | :22:25. | :22:27. | |
Blimey! | :22:27. | :22:30. | |
Fantastic! That is a serious fish! | :22:30. | :22:39. | |
Can we keep that one? | :22:39. | :22:42. | |
Stick THAT on the barbie, eh?! | :22:42. | :22:47. | |
Well, I must say I was quiteoverwhelmed with that striped bass. | :22:47. | :22:51. | |
It's the biggest fish I've evercaught. Look at that fillet from it. | :22:51. | :22:55. | |
That is pure, beautiful, meaty fish,- and it smells so delicious. | :22:55. | :23:01. | |
It should, cos I caught it an hour ago. I'm going to pan-fry that | :23:01. | :23:05. | |
and serve it with succotash - an American Indian dish, | :23:05. | :23:10. | |
made with sweet corn, butter beans and a little bit of smoked pork. | :23:10. | :23:19. | |
It's really important for this dish to have really good smoked bacon. | :23:19. | :23:23. | |
Just add a little bit of oil cos it's sticking a bit. | :23:23. | :23:26. | |
Turn that over and cook it down, so it gets a nice, golden colour, | :23:27. | :23:31. | |
cooking in its own fat,and I can add some chopped onions. | :23:31. | :23:35. | |
I'm quite pleased to be back over this side of the world, | :23:35. | :23:39. | |
starting dishes with onion and bacon. | :23:39. | :23:43. | |
Because how many dishes start like that? So many. | :23:43. | :23:46. | |
Yet, in Thailand and India, every dish seemed to start with garlicand ginger and then a curry paste, | :23:47. | :23:54. | |
so it's really good being back here to Western flavours | :23:54. | :23:57. | |
like onion and bacon. | :23:57. | :24:00. | |
Now the butter beans. I've soakedthose for 24 hours, so they're soft. | :24:00. | :24:05. | |
They need about 25 minutes' cooking. | :24:05. | :24:08. | |
So stir those in and some good chicken stock. | :24:08. | :24:11. | |
Good, fresh chicken stock. Season that with plenty of salt. | :24:11. | :24:16. | |
Just leave that for about 25 minutes- to cook through. | :24:17. | :24:21. | |
Meanwhile, I'll prepare the sweet corn. | :24:21. | :24:29. | |
About three of those in there. | :24:29. | :24:31. | |
Now we can add that sweet corn to the beans. | :24:31. | :24:32. | |
Stir that round, and now some cream. | :24:32. | :24:35. | |
That stock's all reduced down. | :24:35. | :24:37. | |
Just bring it back with a bitof cream - a couple of ounces or so. | :24:37. | :24:42. | |
Finally, chopped chives in there. It'll give a nice onion flavour, | :24:42. | :24:46. | |
but also looks really nice, those flecks of green in there. | :24:46. | :24:52. | |
And now to cook the striped bass. | :24:52. | :24:56. | |
Get this frying pan. | :24:56. | :24:58. | |
Get that on the hot chuggary. A little bit of oil in the pan, | :24:58. | :25:03. | |
and I'll add a knob of butter. | :25:03. | :25:06. | |
Butter is a very good thing forcolouring up pale fillets of fish. | :25:06. | :25:10. | |
It gives it a nice, brown colour. | :25:10. | :25:14. | |
And now, two pieces of exquisitestriped bass. Look at those fillets! | :25:14. | :25:18. | |
They go like that when you putthem in - that's how fresh they are. | :25:18. | :25:24. | |
Push them back down until the skin's- cooked. Frying very satisfactorily, | :25:24. | :25:30. | |
you don't need to use any coating like flour or cornmeal. | :25:30. | :25:35. | |
But you cook it mostly on the skin, skin side down, | :25:35. | :25:38. | |
and that really crisps the skin up and gives it a lovely colour. | :25:38. | :25:44. | |
So what fish do you use in Britain? Cos you won't get striped bass. | :25:44. | :25:48. | |
If you're lucky enough to get a bass- of that size, maybe 6-8 pounds, it would be great, | :25:48. | :25:54. | |
it would be the best fish possible, | :25:54. | :25:57. | |
but I think one of the cod family is great for this dish, too,like hake or haddock, or cod itself. | :25:57. | :26:07. | |
:26:07. | :26:12. | ||
I think this is one of those "thiswill convert you to seafood" dishes. | :26:12. | :26:14. | |
The skin of a fish like that is soappetising. You cut INTO the bass. | :26:14. | :26:22. | |
Mmm! | :26:22. | :26:23. | |
Oh! Gosh, it's good! It's nice and firm, | :26:24. | :26:26. | |
cos it was caught this morning. | :26:26. | :26:28. | |
It's still "stiff" flesh. It's just WONDERFUL! | :26:28. | :26:38. | |
:26:38. | :26:40. | ||
Out with a fisherman like Mike,it's like being in Huckleberry Finn, | :26:40. | :26:42. | |
and you understand what soul food means. | :26:42. | :26:47. | |
So what's so special about these blue crabs? | :26:47. | :26:49. | |
Well, apart from being one of the tastiest... Turn him over, Mike. | :26:49. | :26:53. | |
Look at that blue - fantastic! The meat's white, it's sweet, | :26:53. | :26:58. | |
there's no bones, it's just...delicious, | :26:58. | :27:08. | |
:27:08. | :27:09. | ||
These are very aggressive creatures,- so I'm being a bit silly here, | :27:09. | :27:12. | |
but I want to pick one up to show you | :27:12. | :27:14. | |
just how marvellous, but also how feisty they are. | :27:14. | :27:19. | |
Somebody told methat if a crab was as big as a man, | :27:20. | :27:22. | |
it could crush telephone boxes in half | :27:23. | :27:26. | |
cos they've got so much power in their claws. | :27:26. | :27:29. | |
It's a bit like a Monty Pythonimage, I think it was Spiny Norman, that big hedgehog. | :27:29. | :27:36. | |
Get a crab like that coming through cities, crushing up buildings! But these are tremendous eating. | :27:36. | :27:43. | |
I love our crabs at home, | :27:43. | :27:46. | |
but you get great lumps of meat out of these, | :27:46. | :27:52. | |
In America, I mainly had crab with drawn butter which is great, | :27:52. | :27:54. | |
but sometimes I like a cleaner taste, | :27:54. | :27:57. | |
and the place for that is Thailand. | :27:57. | :27:59. | |
I'm cutting a similar crab to the American crab before steaming it. | :28:00. | :28:05. | |
I've cut it into four quarters and cracked the claws. | :28:05. | :28:09. | |
I made this makeshift steamer - a wok is so versatile. | :28:09. | :28:13. | |
I steamed the crab for seven minutes, | :28:13. | :28:15. | |
so it's JUST cooked and not dry. | :28:15. | :28:19. | |
Meanwhile, you make a fresh cold sauce. | :28:19. | :28:22. | |
You take some water, some fish sauce, | :28:22. | :28:25. | |
some palm sugar, chop some green chillies - | :28:25. | :28:29. | |
don't discard the seeds - keep it nice and hot. | :28:29. | :28:32. | |
Take the zest off a couple of limes,- add that. | :28:33. | :28:36. | |
Now add some coriander,then slice some kaffir lime leaves --those lovely fragrant limey leaves. | :28:36. | :28:44. | |
Then some lemon grass, just pull the- outer husks off, chop very finely. | :28:44. | :28:48. | |
And now add lots and lots of lime juice. Stir that all up. | :28:48. | :28:55. | |
Now take your crabs out of thesteamer, put them on a serving tray, | :28:55. | :29:00. | |
preferably with some fresh banana leaves underneath, | :29:00. | :29:04. | |
and just pour the sauce over the top. | :29:04. | :29:11. | |
That | :29:11. | :29:11. | |
That crab | :29:11. | :29:12. | |
That crab looked | :29:12. | :29:15. | |
That crab looked delicious. Now, it is also one of my favourite | :29:15. | :29:20. | |
ingredients to cook with. Now, I don't have American blue crabs, but | :29:20. | :29:23. | |
I have this delicious British crab. We have the traditional brown crab | :29:23. | :29:27. | |
here. A top tip, when you are buying this, the male crab is | :29:27. | :29:31. | |
generally the better one. You get a lot more white meat. So there is | :29:31. | :29:37. | |
better value for money. How do you know it's a boy? | :29:37. | :29:46. | |
check! P I'll ex plain when we are off air -- I'll explain when we are | :29:46. | :29:51. | |
off air! Now, this is a spider crab. This is a small one. The Japanese | :29:51. | :29:54. | |
one can grow to the size of the table. Four metres. | :29:54. | :30:00. | |
But I have taken the meat, I'm doing a spring roll and crab fish | :30:00. | :30:01. | |
doing a spring roll and crab fish cake. | :30:01. | :30:06. | |
First I will take some of this. Some of the white meat and mix it | :30:06. | :30:12. | |
together with coriander and spring onion and do these little pan fried | :30:12. | :30:17. | |
crab cakes. For the views who have turned on, the reason you have that | :30:17. | :30:22. | |
thing on your face is why? I am playing Mr Perks, the station | :30:22. | :30:28. | |
master in the Railway Children. It is on at London water lieu on the | :30:28. | :30:32. | |
old Eurostar platform. On the platform? Yes, we have a | :30:32. | :30:36. | |
real steam train that arrives and it drives through the middle of our | :30:36. | :30:42. | |
production and brings Roberta's daddy back in the end, without | :30:42. | :30:47. | |
wanting to give too much away. I'm glad you filled me in on that, | :30:47. | :30:57. | |
I have not a clue what the play is about? You have never seen the Rail | :30:57. | :31:03. | |
way Children? I was an A Team fan! It is similar, you know the episode | :31:03. | :31:10. | |
when BA was taken away, and Murdoch was sad about it, it is like that. | :31:10. | :31:13. | |
Similar to that! Have you just started it? We opened at the | :31:13. | :31:17. | |
beginning of this week. It is beautiful. So stunning. They have | :31:17. | :31:24. | |
built a reconstruction of Oakworth Station in Yorkshire in 1905. | :31:24. | :31:28. | |
We have these floating stages and wooden platforms that move up and | :31:28. | :31:32. | |
down. It is really stunning. It is really fun to be a part of. | :31:32. | :31:39. | |
Fantastic. That is the part that Bernard Cribbens played? Anything | :31:39. | :31:44. | |
he has done, I would be happy to have a go at. | :31:44. | :31:50. | |
You have don a bit of acting, you have gone into it from the start | :31:50. | :31:55. | |
with your comedy work? Yes. I was always doing it. | :31:55. | :32:04. | |
I did a children's show, Sorry I Have No Head. It is a woman, | :32:04. | :32:09. | |
playing, shrieking at strangers, the must ash has to come off for | :32:09. | :32:15. | |
that. So I have always done it. I was in a production in school and I | :32:15. | :32:22. | |
played in Spamalot last year. That was a huge success, wasn't it? | :32:22. | :32:27. | |
That was so much fun. I could not sing but they helped me learn to | :32:27. | :32:31. | |
sing. It was so much fun I'm going back into it in Brighton over | :32:31. | :32:35. | |
Christmas for four weeks. Does it help in terms of the stand- | :32:36. | :32:42. | |
up? I don't know, to be honest. I will not sing in my stand-up, to | :32:42. | :32:49. | |
do topical stuff in the form of song, I'm not Richard Stillgo! For | :32:49. | :32:55. | |
me, it helps, I love the variation. You have done everything from radio | :32:55. | :33:02. | |
to film? I have done a few films. I was in Love Actually. I played the | :33:02. | :33:09. | |
DJ that interviewed Bill Nighy in that. That was fun. I made a film | :33:09. | :33:15. | |
with Kevin Spacey. I was really pleased with it. When we finished | :33:15. | :33:19. | |
it, I was asked to come in for additional dialogue. I thought that | :33:19. | :33:24. | |
the part was bigger, but it was to ling the first and the last thing | :33:24. | :33:29. | |
so that they could cut out everything inbetween! I'm in it for | :33:29. | :33:33. | |
eight seconds! All you need to know is that Kevin Spacey and I have | :33:33. | :33:41. | |
worked together, we are like that. Now, I have the fish cakes here. | :33:41. | :33:45. | |
I'm going to do little spring rolls. All we do is grab a little bit of | :33:45. | :33:54. | |
egg wash. A touch of this on to the pastry. | :33:54. | :34:01. | |
Then we grab spring onion. A touch of spring onion and take cucumber. | :34:01. | :34:06. | |
A little bit of peeled cucumber. That sits on there like that. Then | :34:06. | :34:11. | |
this white crab meat. This is from the spider crab. | :34:11. | :34:15. | |
Is the other crab in the fish cakes? Yes. | :34:15. | :34:23. | |
I'm going to pan-fry that and I will fold these over. | :34:23. | :34:27. | |
I mentioned radio, you were a huge fan of radio? Yes. | :34:27. | :34:33. | |
The last thing if you are doing topical comedy, satirical stuff, | :34:33. | :34:38. | |
that I what I do most of the time. It is really, really fast. If | :34:38. | :34:41. | |
something happens you can write about it, get it recorded and get | :34:41. | :34:45. | |
it out there. TV takes a little longer. Obviously, | :34:45. | :34:49. | |
Have I Got News For You is reactive, it is fast. I love that. | :34:50. | :34:57. | |
I do lots of shows, they are just great. I've done it for years. It | :34:57. | :35:05. | |
is really, really good fun. And now an author? Tell us about | :35:05. | :35:11. | |
the book? Well, I can tell you that writing a book is a very, very | :35:11. | :35:16. | |
lonely experience. It is the first thing I have done, you finish doing | :35:16. | :35:21. | |
something, and no-one claps. Now I have realised that I am really a | :35:21. | :35:31. | |
:35:31. | :35:32. | ||
shallow, shallow man. The book is called God Collar. It is about | :35:32. | :35:38. | |
faith, athiesm and my troubled relationship with God, basically. | :35:38. | :35:43. | |
My best friend died. I was an atheist. It came as a real shock | :35:43. | :35:49. | |
when he died. I really struggled with it. I still do. I think where | :35:49. | :35:53. | |
is he? Where is my friend? I still talk to him like he is around, but | :35:53. | :35:58. | |
I don't have a belief in an after life. So the point about the book, | :35:58. | :36:03. | |
really, is to say, firstly I'm confused. I don't know anything. | :36:03. | :36:06. | |
I'm not going to try to give anybody the answers to anything it | :36:06. | :36:12. | |
is to talk about the state of confusion in a comedy style. So I | :36:12. | :36:17. | |
toured this as a show and then I did in the West End. I felt that I | :36:17. | :36:23. | |
wanted to take it further. A lot of comedians can poke fun at | :36:23. | :36:28. | |
religion? That is the easy end of You look at it differently? That is | :36:28. | :36:32. | |
not to say that I don't take the milk. A lot of the hip OK rasis | :36:33. | :36:39. | |
that exist in the face that we are most familiar with, Christianity, | :36:39. | :36:42. | |
Judaism and Islam, there is a lot about the way that they conduct | :36:42. | :36:47. | |
themselves, the rules that they follow that I find on surd and | :36:47. | :36:52. | |
offensive. So some -- absurd and offensive. Some of the attitudes | :36:52. | :36:55. | |
that are written in holy books are things that I struggle with. | :36:55. | :37:02. | |
I read a bit of it, it looks at the serious side of it and the elements | :37:02. | :37:07. | |
of comedy in it? I think if you are talking about faith, which is | :37:07. | :37:10. | |
something that people take obviously seriously and it matters | :37:10. | :37:15. | |
to them. It is not good enough to trample through it and to be | :37:15. | :37:19. | |
offensive. That is too easy. I wanted to look at the value of | :37:19. | :37:22. | |
faith, the parts of myself that understand it. | :37:22. | :37:27. | |
That are drawn to it, but also to explain what it is about the faiths | :37:27. | :37:32. | |
that I have encountered that puts me off. So, it is hopefully a | :37:32. | :37:36. | |
decent mixture of the two. At the end of the book are you | :37:36. | :37:44. | |
different? No, at the end of the book, I am, in figure, -- if | :37:44. | :37:51. | |
anything, more confused. I didn't set out to be confused, | :37:51. | :37:55. | |
but I did want it to be clear that I was not trying to tell anybody | :37:55. | :37:59. | |
what to believe, it was really to discuss why it is difficult for me | :37:59. | :38:08. | |
and stuff. And the God's Collar is taken from? | :38:08. | :38:13. | |
I started it as a show in Edinburgh. I toured it around the country. I | :38:13. | :38:19. | |
felt strongly I did not want to do it as a DVD. That happened to | :38:19. | :38:25. | |
coincide neatly with it being unwanted as a DVD! Those look like | :38:25. | :38:31. | |
they should been 1,000 degrees!? They are pretty hot. Try the crab | :38:31. | :38:34. | |
cakes. Nice and simple with a touch of lime on top. | :38:34. | :38:39. | |
Inside the spring rolls are crab, a little bit of cucumber and spring | :38:39. | :38:42. | |
onion. That is yummy. I can't believe how | :38:42. | :38:45. | |
quickly you have done that. That would take me most of the day to | :38:45. | :38:50. | |
knock that up. Six minutes, done. What are we | :38:50. | :38:57. | |
cooking for Marcus at the end of the show? Prawns, cooked in butter, | :38:57. | :39:04. | |
adding a little vot car, served with samphire and a few oven | :39:04. | :39:09. | |
roasted tomatoes or food heaven -- food hell, chicory, served with a | :39:10. | :39:17. | |
salad of fennel, orange and watercress and a breadcrumbed | :39:17. | :39:21. | |
chicken breast. Danny, what do you sound of, the | :39:21. | :39:28. | |
food heaven or the food hell? like the sound of the chicory. | :39:28. | :39:32. | |
Janice, what about you? It is the sound of the food heaven that I | :39:32. | :39:35. | |
like. I thought so. | :39:36. | :39:40. | |
I thought so. We'll see at the end of the show. | :39:40. | :39:46. | |
Now it is time for more easy Indian food from Anjum Anand. Today | :39:46. | :39:56. | |
:39:56. | :40:05. | ||
Bengal is in the east of The first Bengalis arrived in | :40:05. | :40:07. | |
during the days of the British Empire. | :40:07. | :40:09. | |
Bengal was then the centre of the Raj. | :40:09. | :40:19. | |
:40:19. | :40:21. | ||
James is a sales director for a London silk merchant's. | :40:21. | :40:22. | |
He regularly travels to India to buy silks and has fallen in love | :40:22. | :40:24. | |
with authentic Indian food. | :40:24. | :40:27. | |
It's fantastic. | :40:27. | :40:29. | |
I like the texture and I like the ingredients... | :40:29. | :40:30. | |
the heat or not the heat. | :40:30. | :40:33. | |
However, the smell never comes from his own kitchen, | :40:33. | :40:35. | |
and the only time James getsto indulge in his favourite cuisine | :40:35. | :40:36. | |
is when he and wife Catherine pop to their local curry house. | :40:36. | :40:40. | |
I am sure I can conquer James' fear of cooking Indian food, | :40:40. | :40:41. | |
so I've come to meet him at work. | :40:41. | :40:42. | |
It's also a good excuse for me to check out the wonderful silk. Hi! | :40:42. | :40:43. | |
James? Yes! Nice to meet you. Anjum, | :40:43. | :40:46. | |
these are our interior fabrics. These look amazing. | :40:46. | :40:47. | |
God, my mother would have a field day in here. | :40:47. | :40:50. | |
She'd spend a day looking at all the silks. We're happy to show her the range. | :40:50. | :40:52. | |
Everything I like is pink. Myhusband wouldn't let me go for it! What's wrong with that? | :40:52. | :40:55. | |
It's stunning. But he'd say it's just pink. | :40:55. | :40:58. | |
Well, maybe he'll get to it on his feminine side. | :40:58. | :41:01. | |
He obviously doesn't know my husband! | :41:01. | :41:11. | |
:41:11. | :41:46. | ||
of doing things, all the same size... It should be the same size. That's true. | :41:46. | :41:48. | |
Well, you've got a multitude of sizes. It'll still taste great. | :41:48. | :41:50. | |
I'm going to start off by adding my spices to the hot oil. | :41:50. | :41:52. | |
A pinch of asafoetida, | :41:52. | :41:53. | |
panch phoran, a bay leaf... | :41:53. | :41:55. | |
..one dried chilli, and sliced onions, which need to be browned. | :41:55. | :42:03. | |
..our onions are soft, so I'm going to add my spices. | :42:03. | :42:05. | |
First, in goes the turmeric... | :42:05. | :42:07. | |
Enough? Too much. Too much? Yeah. | :42:07. | :42:09. | |
That enough? Perfect. Thank you. | :42:09. | :42:11. | |
..followed by coriander powder, cumin and ginger paste. | :42:11. | :42:17. | |
As in many Bengali recipes, we're also adding sugar, | :42:17. | :42:21. | |
and a pinch of salt to balance out the sweet. | :42:21. | :42:26. | |
And this is also very Bengali. They're very particular about their spices, | :42:26. | :42:29. | |
so adding water cools the temperature in the pan. Yep. | :42:29. | :42:32. | |
The spices won't burn and all theflavours marry really well together. | :42:32. | :42:38. | |
In with the butternut squash. | :42:38. | :42:43. | |
OK. Thank you. | :42:43. | :42:44. | |
I'm going to add a touch more water and leave the butternut squash to soften. | :42:44. | :42:48. | |
This should take around twelve to fifteen minutes. | :42:48. | :42:52. | |
Then I'm going to stir in the chickpeas and the final spices. | :42:53. | :42:57. | |
Can you put in a little less than a spoon, three quarters maybe, of garam masala? | :42:57. | :43:01. | |
OK. Yeah? And about the same of fennel-seed powder. | :43:01. | :43:08. | |
Done. | :43:08. | :43:09. | |
Because you like lots of chilli, you're going to say it | :43:10. | :43:12. | |
needs more chilli, because that chilli's more flavour than heat. | :43:12. | :43:16. | |
All righty? Do you want to go first? | :43:16. | :43:20. | |
Oh, it's fantastic. Yes? Mm. Superb. | :43:20. | :43:24. | |
For my final dish, I'm cooking coconut and mustard prawns, | :43:24. | :43:27. | |
a slightly unusual combination, | :43:27. | :43:29. | |
but it's delicious and really showsoff the diversity of this cuisine. | :43:29. | :43:33. | |
First I'm going to marinade the prawns with turmeric | :43:33. | :43:34. | |
and chilli powder. | :43:34. | :43:37. | |
For the masala, I'm going to fry nigella seeds... | :43:37. | :43:42. | |
then add sliced onions and a couple of green chillies. | :43:42. | :43:47. | |
And I've sort of got my cheat for this dish. | :43:47. | :43:49. | |
Yes. This is three teaspoons ofprepared mustard and a teaspoon of | :43:49. | :43:53. | |
cornflour and a bit of water to make it into a smooth paste. | :43:53. | :44:03. | |
:44:03. | :44:10. | ||
So in goes our mustard-cornflourslurry. Cornflour just thickens it | :44:10. | :44:12. | |
because the mustard seeds' husks would add a natural thickness, | :44:12. | :44:13. | |
which you miss out if you use the prepared mustard. | :44:13. | :44:15. | |
Then I'm going to stir in grated coconut, garlic and ginger and a | :44:15. | :44:17. | |
little bit of water before leavingthis to cook for about ten minutes. | :44:17. | :44:21. | |
While this cooks, I'm going to chop some coriander, | :44:21. | :44:23. | |
which I'll add just before serving. | :44:23. | :44:28. | |
In with the prawns. | :44:28. | :44:29. | |
With a splash of water. | :44:30. | :44:36. | |
Once they're cooked, mix inthe coriander and serve immediately. | :44:36. | :44:42. | |
Ta-da! | :44:42. | :44:43. | |
I kind of feel I want to get my fingers in there, really. | :44:43. | :44:45. | |
Please do. As long as you have some masala to eat with that. | :44:46. | :44:48. | |
Oh, that's very good. I'm looking forward to trying your version at your place. | :44:48. | :44:57. | |
The big day is finally here, | :44:57. | :44:59. | |
and James is already making a start on the butternut squash. | :44:59. | :45:06. | |
But despite having my recipes to hand, he's not feeling confident. | :45:06. | :45:09. | |
No, feeling a bit slightly out of my comfort zone, | :45:09. | :45:14. | |
Hello! Hi. You must be Anjum. Yeah, hi, Catherine. | :45:14. | :45:23. | |
Are your friends convinced they're going to have a great meal? No. | :45:23. | :45:25. | |
Well, I hope we can prove them wrong. | :45:25. | :45:29. | |
Right. Oh, gosh. I'm coming, I'm coming, I'm coming. | :45:29. | :45:31. | |
You see, a cook cannot abandon his food, because | :45:31. | :45:33. | |
it's going to burn! This is Jo. Hi. | :45:33. | :45:34. | |
This is Martin. Hi. | :45:34. | :45:35. | |
Anjum. Nice to meet you. Hi. | :45:35. | :45:38. | |
Right. You know, it's great you've gone to answer the door. | :45:38. | :45:40. | |
Your food is burning! I know, I'm supposed to be cooking. | :45:40. | :45:43. | |
James has really got to stay focused on the cooking and keep on top of the ingredients. | :45:43. | :45:47. | |
Because you're doubling, four teaspoons of cumin, two tablespoons of coriander. Hi! | :45:47. | :45:52. | |
But he's finding it difficult. | :45:52. | :45:54. | |
Hello. Hi. | :45:54. | :45:58. | |
Wa-hey! | :45:58. | :46:00. | |
And now the party's really starting. | :46:00. | :46:02. | |
Yeah. And I'm stuck in the kitchen.- That can't be right. | :46:02. | :46:05. | |
Well, this IS James's dinner party | :46:05. | :46:08. | |
and there's no reason why I should be stuck in here with him. | :46:08. | :46:11. | |
I know he can do this on his own. You don't need me, James. | :46:11. | :46:14. | |
I do. Yes, OK, I don't. I can do it. | :46:14. | :46:19. | |
I think I'm leaving him to it now. | :46:19. | :46:21. | |
I'm not stressed! | :46:21. | :46:22. | |
Five. Five and a half. | :46:23. | :46:25. | |
I think tonight's curry is probably going to be a slightly | :46:25. | :46:27. | |
different curry to the curry that Jim might have brewed before. | :46:27. | :46:31. | |
Is that the one when he cooked out of a jar with the paste? | :46:31. | :46:33. | |
Is that what he did? | :46:33. | :46:43. | |
:46:43. | :46:43. | ||
Apology for the loss of subtitles for 57 seconds | :46:43. | :47:40. | |
And | :47:40. | :47:41. | |
And you | :47:41. | :47:41. | |
And you can | :47:41. | :47:45. | |
And you can see more recipes from Anjum on next week's show. Still to | :47:45. | :47:51. | |
come on Saturday Kitchen, Live, Nigel Slater is plundering his | :47:51. | :47:54. | |
rhubarb patch. Today he is making rhubarb tart with mascarpone cream | :47:54. | :47:57. | |
and a roasted rhubarb with pan fried mackerel. It looks delicious. | :47:57. | :48:00. | |
Keith Floyd is in the French region of Alsace. He is taking to the | :48:00. | :48:07. | |
skies in a hot air balloon. Before crashing back to earth to prepare | :48:07. | :48:11. | |
cabbage-wrapped pheasant with local farmers. | :48:11. | :48:20. | |
Danny and Kenny are EGGs-perts at the hob! But will they fry under | :48:20. | :48:25. | |
the heat in the kitchen! You will see the omelette challenge live at | :48:25. | :48:31. | |
the end of the show and will it be food heaven or food hell for Marcus. | :48:31. | :48:36. | |
Kenny, what is it, food heaven or food hell? I'm sorry, I'm going for | :48:36. | :48:44. | |
hell! There you go. Next is the head man at the Orangery at | :48:44. | :48:48. | |
Rockcliffe Hall in Darlington, it is, of course, Kenny Atkinson. | :48:48. | :48:53. | |
Great to have you back on the show. I know you want the pork straight | :48:53. | :48:58. | |
We have pan roasted pork tenderloin fillet with pease pudding and baby | :48:58. | :49:01. | |
fillet with pease pudding and baby carrots? Yes, the pork tender loin. | :49:01. | :49:06. | |
Really cheap. Not a lot of fat on it. We want that on very quickly. | :49:06. | :49:12. | |
A little bit of colour. So remind us again of the dish? It is pan | :49:13. | :49:15. | |
roasted pork tenderloin fillet with pease pudding and baby carrots. | :49:15. | :49:25. | |
:49:25. | :49:36. | ||
Peace pudding? -- pease pudding! You could call it pease porridge! | :49:36. | :49:45. | |
There are two ways to have it with yellow split peas. | :49:45. | :49:50. | |
Also known as Tyneside paty! We use the green peas. | :49:50. | :49:56. | |
Let's get that in the oven, James. This is a pea puree, not to be | :49:56. | :50:02. | |
mistaken what you are doing here. So we have the shallots, the garlic | :50:02. | :50:08. | |
and frozen peas for this? Yes, I'm making a frozen pea puree. The | :50:08. | :50:15. | |
puree acts as part of the sauce. So, the frozen peas go in? Why the | :50:15. | :50:21. | |
frozen peas, Kenny. They are so much better. They are | :50:21. | :50:25. | |
picked fresh. A lot of butter there, Kenny? | :50:25. | :50:29. | |
thought as you did not use it so much last week, I would make up for | :50:29. | :50:35. | |
So a lot of butter. I'll get ready for the shallots. | :50:35. | :50:41. | |
I'll move this out of the way. And we are doing a hot pease | :50:41. | :50:49. | |
pudding. Do you want this chopping up? | :50:49. | :50:54. | |
it whole. I'll leave that to one side. | :50:54. | :50:59. | |
If I were in a restaurant I would use a ham stock, but chicken stock | :50:59. | :51:04. | |
with streaky bacon is fine. Now we are doing the carrots in | :51:05. | :51:08. | |
there? Yeah, we are doing a little pickling later. | :51:08. | :51:14. | |
This is a combination of white wine, water, rapeseed oil, sugar, star | :51:14. | :51:19. | |
anise, a little bit of fresh orange and fresh orange juice. You will | :51:19. | :51:27. | |
have a richness to the pork loin and the pease pudding. So you want | :51:27. | :51:32. | |
to cut that through with the acidity of the carrots. | :51:32. | :51:36. | |
So, star anise and this lovely coloured rapeseed oil. | :51:36. | :51:42. | |
That is going in. Now, has is Rockcliffe Hall going? It was very | :51:42. | :51:46. | |
busy the last time you were here? It is going really well. The hotel | :51:46. | :51:51. | |
is going for nearly two years. The hotel has won a lot of awards, | :51:52. | :51:58. | |
Hotel of the Year and we are looking to redwofl a new brasserie | :51:58. | :52:08. | |
concept within the -- redwofl -- re devery well yop the brasserie. | :52:08. | :52:16. | |
So this is a spin-off to the Orangery. | :52:16. | :52:24. | |
It will be a more simple version of what we do in the Orangery. The | :52:24. | :52:28. | |
demand is there. We can't fit everyone in the restaurant. The | :52:28. | :52:32. | |
dors, the owners thought it would be -- the directors, the owners | :52:32. | :52:37. | |
thought it would abgood idea. So that goes live in August. | :52:37. | :52:43. | |
So, the peas in there, the streaking bacon, the chicken stock | :52:43. | :52:47. | |
or ham stock and we reduce that down slowly so the butter and the | :52:47. | :52:54. | |
stock emulsify. So you get a lovely thick pease pudding. | :52:54. | :52:59. | |
Kenny, you soaked them, the peas? Yes, definitely. If you don't soak | :52:59. | :53:03. | |
them, you get a grainy and chewy texture. | :53:03. | :53:09. | |
How long do you cook this for? am doing it on the stove for about | :53:09. | :53:12. | |
half an hour. Slowly reduce it together. | :53:12. | :53:17. | |
Is it always cooked the same? you do it on a stove there is more | :53:17. | :53:22. | |
control on it. You can do it in the oven, but this way you can keep an | :53:22. | :53:28. | |
eye on it, stir it like a risotto until it absorbs. | :53:28. | :53:36. | |
So, the peas going in here with a touch of milk? Yes, you don't want | :53:36. | :53:42. | |
it too wet. You tell me when? A bit more liquid. | :53:42. | :53:51. | |
Is that enough? Yeah, get it going. So you don't need to touch the | :53:51. | :53:57. | |
pork? Bring it out, a bit of butter, a bit of rosemary and a little bit | :53:57. | :54:02. | |
of lemon. That has mint in there too? Yes it | :54:02. | :54:06. | |
really freshens the dish up. Now we have cooked this one this morning. | :54:06. | :54:12. | |
It has reduced quite thick. I will add a little bit of chopped parsley | :54:12. | :54:19. | |
to frirben it up. -- top freshen it up. | :54:19. | :54:25. | |
This is why you use the frozen peas, the colour? Yes, it is lovely to | :54:25. | :54:29. | |
use fresh peas, but I think that the flavour is sweeter with the | :54:29. | :54:32. | |
frozen peas. So, give that a stir. | :54:32. | :54:40. | |
Don't forget that all of today's recipes are on the website. Go to: | :54:40. | :54:49. | |
Don't worry, nobody noticed that! Carry on, Kenny! Moving on, dishes | :54:49. | :54:55. | |
for the show at: There you go, what do you reckon? A | :54:56. | :55:00. | |
bit of salt in there? Yes, a little bit of salt and then we are ready | :55:01. | :55:04. | |
to rock and roll. I am basically passing there. It is | :55:04. | :55:11. | |
thin at first, but I'm assuming when you pass it? It will thicken | :55:11. | :55:15. | |
when it cools down. Is this a dish on your menu? | :55:15. | :55:22. | |
will be on the new brasserie menu. It will also have a bit of marshed | :55:22. | :55:25. | |
potato on there and a little bit of red wine sauce. | :55:25. | :55:32. | |
So, you say that the pease pudding is often served cold? When we do | :55:32. | :55:38. | |
that, I would prefer to use the yellow peas. Doing a hot one I tend | :55:38. | :55:46. | |
to use the green split peas, it is like a posh mush write peas. | :55:46. | :55:54. | |
That is the puree is that OK? a bit wet, but we'll get by. Now, | :55:54. | :56:00. | |
you obviously watch the show. You know that I like my butter, this is | :56:00. | :56:09. | |
a letter to you! To me? Yes, last Saturday's show you took the micky | :56:09. | :56:17. | |
out of Kenny's, "Small whisk" Please find enclosed a small whisk, | :56:17. | :56:24. | |
that is even better than Kenny's own. Before you fall about laughing | :56:24. | :56:32. | |
in his tearics, please try it. By the way, I want the whisk in return | :56:32. | :56:42. | |
:56:42. | :56:44. | ||
for a real Italian ice-cream recipe. She has sent you... This is a | :56:44. | :56:52. | |
genuine viewer! We have loads in the back. A golf club that goes... | :56:52. | :56:56. | |
Right, what is in here then? have the pudding, with fresh | :56:56. | :57:00. | |
parsley. I will take them home for the kids | :57:00. | :57:05. | |
and their doll's house! Now, the pork tend eer loin I'm pulling out. | :57:05. | :57:12. | |
All I will do is get a little more butter in there. | :57:12. | :57:16. | |
See, it wasn't me. You thought I was going to say something then, | :57:16. | :57:23. | |
but that was a viewer. You can't criticise me now! A little sprig of | :57:23. | :57:27. | |
rosemary and lemon juice. As you said earlier, the lemon | :57:27. | :57:36. | |
juice brings it to life to swell. -- so well. | :57:36. | :57:41. | |
Ideally I would rest it for a few minutes. | :57:41. | :57:47. | |
The good thing you can serve it pink now. | :57:47. | :57:52. | |
Yes, you can serve it slightly pink. You are not going to get worms. The | :57:52. | :57:56. | |
farmers are more careful about how to look after the products. There | :57:56. | :58:00. | |
is cracking pork now. A little bit of pink is great. I have no problem | :58:00. | :58:05. | |
with that. You have to make sure it is from a | :58:05. | :58:10. | |
good source. Exactly, a quality supplier. So, a | :58:11. | :58:20. | |
nice spoonful of pease pudding. It smells lovely, Kenny. | :58:20. | :58:26. | |
Thanks, mate. A little bit of colour with the pea | :58:26. | :58:29. | |
puree. So, let's see if it is cooked. | :58:29. | :58:38. | |
It is a little bit pink. You are going to use that one? I | :58:38. | :58:43. | |
think I will use this one, it is a little bit esafer. | :58:44. | :58:52. | |
A little bit of salt. That on top of the pea pudding. A few baby | :58:52. | :58:54. | |
carrots. These are in the pickle with the | :58:55. | :59:04. | |
tarragon? Exactly. And the pea shoots. Just scatter | :59:04. | :59:09. | |
them over and to finish a little bit of rapeseed oil over the top | :59:09. | :59:15. | |
and there you go. Remind us of that again? That is | :59:15. | :59:24. | |
pan roasted pork tenderloin fillet with pease pudding and baby carrots. | :59:24. | :59:26. | |
with pease pudding and baby carrots. There you go. | :59:26. | :59:34. | |
It wasn't me! It wasn't me! There you go, have a seat over there. | :59:34. | :59:38. | |
Dive into that. Tell us what you think of that one. That would be | :59:38. | :59:42. | |
great with chicken. Chicken, lamb. | :59:42. | :59:49. | |
Traditionally, p ease is served with pork, but with lamb, chicken. | :59:49. | :59:54. | |
The man is a genius. That is delicious. Bearing in mind, | :59:55. | :00:01. | |
I'm saying that, despite the fact you have chosen food hell for me! | :00:01. | :00:07. | |
I'm going to try to convert you. While he dives into that, let's go | :00:08. | :00:11. | |
back it Newport to see what Susy has chosen to go with the cracking | :00:11. | :00:21. | |
:00:21. | :00:26. | ||
Kenny, I've made your pork and it really goes well with lots of | :00:26. | :00:30. | |
different red wines. In particular, a Pinot Noir. Something like this | :00:31. | :00:35. | |
really brings out and emphasises the lighter notes in the dish, | :00:35. | :00:39. | |
fresh pea, mint and lemon, but I want to bring out the wonderful | :00:39. | :00:43. | |
flavours of the tender loin and smoked bacon. I'm going for a red | :00:43. | :00:47. | |
with a slightly richer depth. I have chosen the Saint Maurice Cotes | :00:47. | :00:53. | |
Du Rhone Villages. This red is based on the green ash | :00:53. | :01:00. | |
grape. In my book there is no better match for pork than green | :01:00. | :01:06. | |
ash. It is really aromatic, inviting and warm. There is a | :01:06. | :01:12. | |
lovely aroma of blackcurrants, cassis and blackberries. This is a | :01:12. | :01:18. | |
medium bodied rather than a light red. There are subtle spicy smokey | :01:18. | :01:24. | |
notes. That works well with the meat. It does not overwhelm the | :01:24. | :01:30. | |
peas, the pudding, the mint and the puree and the baby carrots. Kenny, | :01:30. | :01:37. | |
your pork and pease pudding goes so well. I have the perfect wine to go | :01:38. | :01:41. | |
with it. What do you think to that? Very | :01:41. | :01:44. | |
good. It is lovely. | :01:44. | :01:48. | |
The dish is fabulous. It is lovely. The carrots, the | :01:48. | :01:51. | |
different varieties of peas, I think it is beautiful. Really | :01:51. | :01:56. | |
beautiful. The wine choice it finishes it all off. It rounds it | :01:56. | :01:59. | |
off. It is beautiful. Two very, very good wines. You | :01:59. | :02:03. | |
could be joining us here, tasting food like. This all you have to do | :02:04. | :02:07. | |
is write to us with your name, address and a daytime telephone | :02:08. | :02:13. | |
number. Don't forget the stamp, please. | :02:13. | :02:19. | |
Now, time for more simple supper ideas where Nigel Slater, he is | :02:19. | :02:29. | |
rummaging around the vegetable Some vegetables are easier to grow | :02:29. | :02:34. | |
a really useful thing to have in the kitchen. | :02:34. | :02:38. | |
Just pull it off. | :02:38. | :02:42. | |
Anything that comes easily when you pull it... | :02:42. | :02:46. | |
..is fair game. | :02:46. | :02:49. | |
It's actually a good idea when you're picking rhubarb | :02:49. | :02:54. | |
not to pick all the leaves on one plant, | :02:54. | :02:55. | |
but to pick a couple from each one and then move on. | :02:55. | :03:04. | |
Leftovers aren't just about what you have left. | :03:04. | :03:06. | |
The real art to making the most of them is planning ahead. | :03:06. | :03:10. | |
Today I'm going to cook enough rhubarb | :03:10. | :03:12. | |
to make sure I have plenty for the week. | :03:12. | :03:18. | |
It's very easy to think of rhubarb as something just to put in a crumble. | :03:18. | :03:20. | |
It is one of those incredibly versatile and useful things | :03:20. | :03:22. | |
to have around. | :03:22. | :03:25. | |
You don't do anything fancy with it. | :03:25. | :03:27. | |
It's just quite simply rhubarb, sugar and a little bit of water | :03:27. | :03:31. | |
so that you do get some juice. | :03:31. | :03:33. | |
I'm just going to put it into the oven | :03:33. | :03:35. | |
and just leave it until it's softenough to take the point of a knife. | :03:36. | :03:42. | |
Tonight, I'm cooking a rhubarb tart with mascarpone cream. | :03:42. | :03:48. | |
For the base of my tart, all I need is some sweet puff pastry. | :03:48. | :03:52. | |
And I love making pastry. | :03:52. | :03:55. | |
But I haven't got time for it and certainly not during the | :03:55. | :03:57. | |
so I use frozen pastry. | :03:57. | :04:00. | |
If you buy the good stuff, which has butter in it, there's nothing wrong with it. | :04:00. | :04:07. | |
For each of your tarts, create a rectangle to sit your fruit in | :04:07. | :04:09. | |
by using a knife to score the pastry. | :04:09. | :04:13. | |
Then brush the juice from your roasted rhubarb around the edges | :04:13. | :04:16. | |
to give the pastry a shine. | :04:16. | :04:20. | |
Pop it in a hot oven. It's going to take about 20 minutes to cook. | :04:20. | :04:24. | |
Just enough time to create its perfect companion. | :04:24. | :04:28. | |
So I want something that's got a very creamy texture | :04:28. | :04:31. | |
to go with the crispness ofthe pastry and the quite sour fruit, | :04:31. | :04:36. | |
but I also want it to have that lovely vanilla flavour you'd get | :04:36. | :04:38. | |
if you made your own custard. | :04:38. | :04:40. | |
So I'm going to make a sort of custard-flavoured cream. | :04:40. | :04:46. | |
To do that, drop two tablespoonfuls of sugar and a couple of egg yolks | :04:46. | :04:50. | |
in a mixing bowl. | :04:50. | :04:52. | |
Keep the whites for later. | :04:52. | :05:02. | |
:05:02. | :05:04. | ||
To the eggs and sugar, I'm just going to add some mascarpone. | :05:04. | :05:09. | |
It's just that cool, vanilla-y, creamy smell. | :05:09. | :05:15. | |
And to provide a really deep flavour, | :05:15. | :05:17. | |
add a generous few drops of vanilla extract. | :05:18. | :05:27. | |
:05:28. | :05:28. | ||
It smells like cheesecake. | :05:28. | :05:30. | |
It's that smell of sugar and cream and vanilla | :05:30. | :05:32. | |
that just smells like somebody'sbaking the most gorgeous cheesecake. | :05:32. | :05:37. | |
Then beat the egg whites from earlier until thick and fluffy | :05:37. | :05:40. | |
and fold them into the cream. | :05:40. | :05:42. | |
You can make plenty of this | :05:42. | :05:43. | |
and keep it in the fridge for a couple of days. | :05:44. | :05:46. | |
Perfect for cake or these warm rhubarb tarts. | :05:46. | :05:49. | |
This really works for me becauseit's basically just two ingredients. | :05:49. | :05:52. | |
It's pastry and rhubarb. | :05:53. | :05:55. | |
The key to this dish is its simplicity, | :05:56. | :05:58. | |
which makes it quick, easy and absolutely delicious. | :05:58. | :06:08. | |
:06:08. | :06:18. | ||
My challenge tonight is to find a partner for my rhubarb. | :06:18. | :06:23. | |
At least once a week, I make myself a little treat. | :06:23. | :06:25. | |
And I really fancy some fish, | :06:25. | :06:28. | |
but my favourite fish is actuallyprobably the cheapest of them all. | :06:28. | :06:31. | |
It's mackerel. | :06:31. | :06:32. | |
I love the colour of it, | :06:32. | :06:34. | |
those beautiful, shimmering blues and silvers. | :06:34. | :06:36. | |
But then when you cook it, it getsreally smoky and the skin goes crisp. | :06:36. | :06:40. | |
And for me, it's the biggest treat of all. | :06:40. | :06:47. | |
The British Isles is abundant with mackerel, | :06:47. | :06:49. | |
making it a cheap fish, | :06:49. | :06:51. | |
and there's so much you can do with it. | :06:51. | :06:53. | |
You can grill it, you can bake it, | :06:53. | :06:55. | |
you can barbecue it, you can souse it, you can eat it raw. | :06:56. | :06:59. | |
I mean, there's so many ways a mackerel can be enjoyed. | :06:59. | :07:02. | |
Matthew Stevens has been selling freshly caught fish in Cornwall | :07:02. | :07:06. | |
since the '60s. | :07:06. | :07:07. | |
This mackerel was caught in St Ives Bay just this morning. | :07:08. | :07:10. | |
I mean, just look at it. Look at the colours on it. | :07:10. | :07:12. | |
Look at the greens, the blacks, the blues, the silvers. | :07:12. | :07:15. | |
I call them the tiger of the sea, cos that's exactly what they are. | :07:15. | :07:19. | |
For me, the best mackerel is line-caught, | :07:19. | :07:22. | |
because the fish aren't squashed into big nets. | :07:22. | :07:26. | |
This technique is still a popular way of fishing off our coast. | :07:26. | :07:32. | |
With this one in particular, as you can see, we've just gutted it. | :07:32. | :07:33. | |
It looks rather nice on a plate. | :07:33. | :07:35. | |
Even barbecuing. Fantastic time for barbecuing mackerel. | :07:35. | :07:38. | |
Here we have another process which we do | :07:39. | :07:40. | |
which we take two fillets off a fish, | :07:40. | :07:46. | |
which is a very popular way of doing it these days. | :07:46. | :07:48. | |
Another way we do mackerel is what we call butterfly them, | :07:48. | :07:50. | |
where we take the whole fish and more or less leave it whole, like that, | :07:50. | :07:53. | |
and leave the tail on because it looks so nice on a plate like that. | :07:53. | :07:59. | |
I love mackerel. | :07:59. | :08:01. | |
I love to fillet them and take the bones out, | :08:01. | :08:02. | |
because I do struggle with bones, like most men do. | :08:02. | :08:04. | |
But I like to take the bones out | :08:05. | :08:06. | |
and I just like to use it sometimes- for a snacking meal, | :08:06. | :08:08. | |
just with some nice, fresh bread and butter. | :08:08. | :08:10. | |
Just the mackerel and the bread and butter. | :08:10. | :08:12. | |
To me, it makes an amazing meal. | :08:12. | :08:15. | |
For my dinner tonight, I'm cooking fried mackerel and roasted rhubarb. | :08:15. | :08:22. | |
I usually just coat my mackerel with a little flour | :08:22. | :08:25. | |
and lightly fry it with some oil and rosemary. | :08:25. | :08:28. | |
But tonight I want to try something a bit different. | :08:28. | :08:31. | |
I'm combining it with rhubarb. | :08:31. | :08:34. | |
It's not an obvious partner, | :08:34. | :08:35. | |
but the strong flavours work really well together. | :08:35. | :08:39. | |
And it's one of those ingredients like gooseberries or lemon | :08:39. | :08:42. | |
that is really sharp and it will just cut the richness of the fish. | :08:42. | :08:48. | |
And it does sound a bit strange but it really works. | :08:48. | :08:54. | |
I'm going to put just a few capers in there, | :08:54. | :08:56. | |
only because I love them and I lovethat sort of vinegariness of them. | :08:56. | :09:06. | |
I've got sharp flavours. | :09:06. | :09:08. | |
I feel I want something a little bit mellow. | :09:08. | :09:10. | |
I want something quite rich to go in this, | :09:10. | :09:12. | |
some sherry vinegar. | :09:12. | :09:16. | |
And I'm just going to put the tiniest little drop in. | :09:16. | :09:20. | |
Just a little bit. | :09:20. | :09:23. | |
There we are. | :09:23. | :09:33. | |
:09:33. | :09:40. | ||
I'm going to putsome of this rhubarb juice in here. | :09:40. | :09:43. | |
Just so that I can dissolve allthe crusty bits that are on the pan, | :09:43. | :09:46. | |
all the little bits that have caught- from the skin, and... | :09:46. | :09:50. | |
..where all that flavour is. | :09:50. | :09:55. | |
It's not a sauce,it's just the juices from the pan. | :09:55. | :10:05. | |
:10:05. | :10:05. | ||
There | :10:05. | :10:06. | |
There will | :10:06. | :10:06. | |
There will be | :10:06. | :10:12. | |
There will be more great supper res epiece from shrailt slate slate -- | :10:12. | :10:17. | |
recipes on next week's show from Nigel Slater. | :10:17. | :10:24. | |
Now, we have your calls. Who is on the line, is it Sally from North | :10:24. | :10:28. | |
Wales? Yes it is. What is your question for us? | :10:28. | :10:33. | |
need to know how to do a good red wine reduction. I can't get it | :10:33. | :10:37. | |
right. Kenny? The first thing I do is get | :10:37. | :10:42. | |
a good quality red wine. Reduce it with shallots and garlic and thyme. | :10:42. | :10:49. | |
Reduce it to a syrup and get a good chick on or fish stock and add that. | :10:49. | :10:54. | |
Reduce it, and finish it with a little bit of butter. | :10:54. | :11:00. | |
So reduce the red wine first? add the stock, add the butter to | :11:00. | :11:05. | |
give it shine. That should work. You need about two litres to | :11:05. | :11:10. | |
produce... It depends. You need a lot of liquid to reduce | :11:10. | :11:18. | |
If it is just red wine it will be too bitter, so you need the stock. | :11:18. | :11:24. | |
What about your choice for food at the end of the show for Marcus? | :11:24. | :11:27. | |
Food heaven, please. Food heaven it is. | :11:27. | :11:36. | |
Ron from South Wales what is your question, please? A winter soup? | :11:36. | :11:44. | |
Daniel? For me, a winter soup it is carrots, onions, turnip. Sauty them | :11:44. | :11:52. | |
off. Use a stock, like a -- saute them off, use a stock like a veal | :11:52. | :11:59. | |
stock and simmer that. It is basically like a stew. It is | :11:59. | :12:02. | |
really, really lovely. And what would you like to see at | :12:02. | :12:08. | |
the end of the show for Marcus? Food heaven or food hell? Food | :12:08. | :12:14. | |
heaven, please. Mark, what is your question? I have | :12:14. | :12:20. | |
an outdoor mobile barbeque company, Thompson's Grill... Was that a | :12:20. | :12:30. | |
:12:30. | :12:35. | ||
little plug, there! What can I use on the barbeque? Kenny? I would use | :12:35. | :12:45. | |
:12:45. | :12:46. | ||
chick on or beef -- chicken or beef, and just brush them with sol olive | :12:46. | :12:51. | |
oil and garlic and pop them on the grill. | :12:51. | :12:58. | |
There it is, I have a feeling that will be on the brochure! Food | :12:58. | :13:00. | |
heaven or food hell? Food heaven, please. | :13:00. | :13:04. | |
There it is. Now, the omelette challenge. Daniel, | :13:04. | :13:09. | |
who would you like to beat on the board? There are some big names | :13:09. | :13:13. | |
there. I would like to beat Mr Sat Bains. | :13:13. | :13:18. | |
That is good to me. Kenny? I just want to get on the | :13:18. | :13:24. | |
board! Now, the clocks on the screens, please. Are you ready? A | :13:24. | :13:29. | |
three-egg omelette, as fast as you can. 3, 2, 1, go! Different | :13:30. | :13:37. | |
techniques here! I think that somebody has been practising here! | :13:37. | :13:45. | |
Make sure it is an omelette. It must be an omelette. Look that! | :13:45. | :13:50. | |
He's been practising! He has, you haven't by the looks of it. | :13:50. | :14:00. | |
:14:00. | :14:05. | ||
I'm not bothered. There you go, You said you weren't practising, | :14:06. | :14:12. | |
chief! He definitely has been! This one, however, Kenny... I know, | :14:12. | :14:16. | |
emissed the butter. It is good that, you get an | :14:16. | :14:21. | |
omelette there and scrambled eggs there. That is a first, actually. | :14:21. | :14:29. | |
I think that I burnt my hand! Kenny? Don't even ask, chef, don't | :14:29. | :14:38. | |
even ask! Are you giving me points for doing two different egg dishes? | :14:39. | :14:47. | |
You are not going on, mate! However, dan ial. Come on, come on. Glynn | :14:47. | :14:53. | |
said he would do something special if I did well. | :14:53. | :14:58. | |
You wanted to beat him? Yes. You've beaten him. You have beaten | :14:58. | :15:03. | |
everybody on this board. Bring it home! You've beaten half | :15:03. | :15:10. | |
of the people on this board! Look at him! Grown up men cry! Look at | :15:10. | :15:20. | |
him! You did it... Look at him! You did it in 18... CHEERING AND | :15:20. | :15:28. | |
APPLAUSE! Thank you very much. Look! He is more happy than winning | :15:28. | :15:35. | |
his two stars. Right, will Marcus get his idea of food heaven or food | :15:35. | :15:39. | |
hell? All of our callers are going for food heaven, but the guys in | :15:39. | :15:47. | |
the studio are yet to make their minds up. We will find out after | :15:47. | :15:51. | |
this archive clip from Mr Keith Floyd. He is up in the mountains, | :15:51. | :16:01. | |
:16:01. | :16:11. | ||
This is what happens lacks understanding. | :16:11. | :16:17. | |
and I have got no head for heights.- But somehow he persuaded me to take- a short flight for some good shots. | :16:17. | :16:24. | |
The crew suggested I was yellow. I prayed for fog but to no avail. | :16:24. | :16:34. | |
:16:34. | :16:47. | ||
The bottom line here is that I do not like being in this balloon. | :16:47. | :16:50. | |
I know it looks great on TV - sunshiny day, drifting over the Vosges Mountains, | :16:50. | :16:56. | |
here in Alsace on our way to lunch, | :16:56. | :16:58. | |
but we're 3,000 feet up! I've got a decent glass to cheer things up. | :16:58. | :17:04. | |
When we do land, I'm going to cook pheasant in cabbage, | :17:04. | :17:08. | |
and show you how they make the superb cheese, invented by Irish monks | :17:08. | :17:13. | |
in their monastery here in Munster. | :17:13. | :17:18. | |
Meanwhile, this is Keith Floyd, above the Vosges Mountains, terrified, for Floyd On France. | :17:18. | :17:28. | |
:17:28. | :17:28. | ||
It was just mind over matter. HE didn't mind and I didn't matter. | :17:29. | :17:31. | |
But things went wrong, we ran out of gas and we crash-landed in the road. Ha ha ha. | :17:31. | :17:36. | |
Andre Graf, my mad pilot, managed to save some gas for essentials. | :17:36. | :17:42. | |
It is a champagne called a Crement d'Alsace. | :17:42. | :17:47. | |
Of course it's an old tradition since 1783 when the balloon was invented in France. | :17:48. | :17:54. | |
So since this year, whenever there is a new flight, | :17:54. | :17:57. | |
people who fly the first time in balloon, | :17:57. | :18:01. | |
they have to drink champagne. | :18:01. | :18:11. | |
Pity you didn't save the gas you used to cool down the champagne- for the balloon. | :18:11. | :18:15. | |
Yes, sure! We should have had the gas we used now! | :18:15. | :18:22. | |
OK! Brilliant! | :18:23. | :18:30. | |
Then there is another tradition... | :18:30. | :18:33. | |
but I guess we have to take care of the technical point of view... | :18:33. | :18:38. | |
but THIS is the other tradition!LAUGHTER | :18:38. | :18:43. | |
You sod! | :18:43. | :18:49. | |
Today I'm cooking a simple dish of pheasant rolled in cabbage and stewed in the local white wine. | :18:49. | :18:59. | |
The reason French provincial cooking tastes so good all the time | :18:59. | :19:01. | |
is they use the ingredients from their own area. | :19:02. | :19:04. | |
Clive, spin round the ingredients. | :19:04. | :19:07. | |
Here's a pheasant shot locally. | :19:07. | :19:10. | |
Here's home-cured smoked bacon from this farm, | :19:10. | :19:15. | |
carrots from the garden, juniper berries from Sainsbury's, bay leaves and garlic from the garden, | :19:15. | :19:21. | |
and proper home-made sausages. | :19:21. | :19:26. | |
The dish tastes so good because they use the Riesling wine. | :19:26. | :19:30. | |
They wouldn't buy Moroccan wine for it, like we would in England. | :19:30. | :19:37. | |
Anyway, I've got to wrap up the rest of these little leaves around the pheasant. | :19:37. | :19:44. | |
I'm muttering my words a bit, but you have to put up with that because I was up very early today. | :19:44. | :19:53. | |
Then I have to fry off all my bits of ingredients in the frying pan, and mix it all up together. | :19:53. | :20:00. | |
As you've seen that so many times before, all those shots of bubbling frying pans, | :20:00. | :20:06. | |
why don't you go and have a look at the cheese-making? See you later. | :20:06. | :20:14. | |
# When manufacturing Munster cheese No diseased ingredients, please | :20:15. | :20:19. | |
# One vat of local rather fresh white curds | :20:19. | :20:21. | |
# And all of this must be stirred | :20:21. | :20:24. | |
# It thereupon the fire you put You have to warm it up real good | :20:24. | :20:28. | |
# Until it gets so nice and heated | :20:28. | :20:31. | |
# See that the mixture is carefully treated | :20:31. | :20:34. | |
# Add the rennet, make it congeal You must feel a little ill | :20:34. | :20:39. | |
# Fish out the lumps Which now are nice and big | :20:39. | :20:42. | |
# Then you must chop them quick... | :20:42. | :20:44. | |
# Or you'll be far too sick! # | :20:44. | :20:48. | |
SOUND OF RETCHING | :20:48. | :20:51. | |
That was witty(!) The set cheeses are salted, stored and turned daily- for up to three weeks. | :20:51. | :20:56. | |
It's a strong and pungent cheese, but quite delicious. | :20:56. | :21:01. | |
It's had 4-5 minutes in the pan so it's lightly golden. Now it's ready to go in the pot. | :21:01. | :21:10. | |
You don't HAVE to use pheasant. You could use old grouse, pigeons, all kinds of game birds... | :21:10. | :21:15. | |
As long as it's the old and tough ones. | :21:15. | :21:21. | |
It's a way of using up old toughies- and not the succulent, tender ones you'd use for roasting. | :21:21. | :21:28. | |
Now it owes a lot to Alsatian cooking, | :21:28. | :21:33. | |
and Alsatians owe a lot to me, | :21:33. | :21:36. | |
because the reason I'm having this substantial dish today | :21:36. | :21:39. | |
is after that nasty crash, we need something to build ourselves up. | :21:39. | :21:46. | |
I did not enjoy that experience. Boats and helicopters are OK, but the balloon made me miserable. | :21:46. | :21:54. | |
I'll bring this over to you to show you what is in there now... | :21:54. | :22:00. | |
The packets of pheasant wrapped in cabbage, on top of their little bed- of vegetables and bacon. | :22:00. | :22:06. | |
The bay leaves go in, and some juniper berries plop in like that. | :22:06. | :22:11. | |
You can't use those sausages you get with E-numbers in the supermarket. | :22:11. | :22:19. | |
You've got to find somebody who makes a proper sausage. | :22:19. | :22:23. | |
I'll just give these a slight prick. | :22:23. | :22:27. | |
You should never cook with wine that you can't drink. If the wine is not good enough to drink... | :22:27. | :22:32. | |
..which this most certainly is, you mustn't cook with it. | :22:32. | :22:38. | |
I'll pour myself one last slurp... | :22:38. | :22:41. | |
It IS only for the balloon pilot after all. | :22:41. | :22:43. | |
There. That goes in like that. | :22:43. | :22:50. | |
The lid goes on to the top. | :22:50. | :22:53. | |
Seen the lid?! | :22:53. | :22:56. | |
This you do very carefully, | :22:56. | :22:58. | |
because the director will say, "Did we SEE the oven properly?" | :22:58. | :23:08. | |
THEY CHAT IN FRENCH | :23:08. | :23:15. | |
'I didn't realise so many people were coming to lunch! | :23:15. | :23:17. | |
'I panicked when I saw these big farmers with enormous appetites. | :23:17. | :23:22. | |
'It's a bit much to ask one pheasant to feed six people. | :23:22. | :23:26. | |
'One pheasant is fine for two. The mad balloonist and I had to make do with cream cheese.' | :23:26. | :23:36. | |
:23:36. | :23:49. | ||
That | :23:49. | :23:49. | |
That man | :23:49. | :23:49. | |
That man was | :23:49. | :23:54. | |
That man was definitely a genius. Right, it is time to find out if | :23:54. | :23:58. | |
Marcus is facing food heaven or food hell. Food heaven, would be | :23:58. | :24:02. | |
this vast selection of lovely prawns, Madagascan prawns, | :24:02. | :24:07. | |
beautiful over here. They could be done with samphire, cooked in vodka | :24:07. | :24:12. | |
with cream. Or the dreaded chicory which could be brazed. Fennel I | :24:12. | :24:18. | |
know that you hate that. Which is what these two wanted and they | :24:18. | :24:24. | |
stuck by their guns, it levelled the playing field. | :24:24. | :24:33. | |
What happens now? You have to thank Janice, she went for food heaven! | :24:33. | :24:35. | |
Janice, she went for food heaven! Thank you! First off, I'm going to | :24:36. | :24:41. | |
get the prawns. Let's turn the heat up. These are Madagascan prawns. | :24:41. | :24:46. | |
You can tell the prawn sizewise by numbers, they are number ones, twos, | :24:47. | :24:50. | |
fives, whatever. The number relates to the size. | :24:50. | :24:57. | |
So these are number fives. That is about five per pound or chemo. | :24:57. | :25:02. | |
-- kilo. When when you are buying them, you | :25:02. | :25:07. | |
would say you want a box of number five, but these are the huge | :25:07. | :25:13. | |
massive ones. A little bit of olive oil in here. | :25:13. | :25:17. | |
Lovely. We'll cook these. I'm not going to | :25:17. | :25:20. | |
thoroughly cook them through at this stage. I'm going to leave the | :25:20. | :25:23. | |
heads on. I'm glad you are leaving the heads | :25:23. | :25:26. | |
on, I think it tastes better with them. | :25:26. | :25:32. | |
The sauce I'm making with the shells. It is similar to your | :25:32. | :25:42. | |
:25:42. | :25:43. | ||
favourite dish? I cook prawns with tequila and chorizo. I dry fry the | :25:43. | :25:48. | |
prawns, marinade the prawns with the sausage, throw them in with a | :25:49. | :25:58. | |
:25:59. | :26:01. | ||
bit of tomato, then chuck the tequila back on and burn it, | :26:01. | :26:05. | |
flammaway it. It sounds good to me. That will be | :26:05. | :26:14. | |
in Kenny's restaurant the next time you go! Now we are going to colour | :26:14. | :26:20. | |
these. You can see how they change colour nicely. These were frozen, | :26:20. | :26:28. | |
but we take these out. I'm so glad it was not food hell. | :26:28. | :26:33. | |
The other thing I didn't say, I'm not mad keen on fruit with meat. | :26:33. | :26:38. | |
That was the idea of food hell, though, Marcus! A built of chat yot | :26:38. | :26:43. | |
in there. -- a bit of shallot in there. | :26:43. | :26:50. | |
Then we add the shells. Lots of flavour in this. I had a | :26:50. | :26:55. | |
similar dish to this, they cook it with ouzo. | :26:55. | :27:00. | |
I thought I would do it with vodka. Stand back. That will definitely go | :27:00. | :27:05. | |
up. Vodka is obviously highly flammable. We put it in, it burns | :27:05. | :27:11. | |
the shells. That way you get the lovely smokey flavour on this. The | :27:11. | :27:17. | |
vodka is in. They use this ouzo stuff. That is like rocket fuel. | :27:17. | :27:23. | |
They sell it in plastic bottles with no labels on it, it looks like | :27:23. | :27:30. | |
water! You can see eit is starting to crisp nicely. A bit of fish | :27:30. | :27:35. | |
stock it does not take long to cook this at all. A bit of fish stock, | :27:35. | :27:39. | |
some cream. Bring this to the boil. | :27:39. | :27:44. | |
As soon as it comes to the boil, we take the whole lot and place it in | :27:44. | :27:52. | |
a blender. The guys are doing our petals here. There, the whole lot | :27:52. | :28:02. | |
:28:02. | :28:02. | ||
into a blender. The lid on. | :28:02. | :28:10. | |
Blitz it through. Keep this pan on the heat. | :28:10. | :28:15. | |
This is where you get the flavour from the shells, even mo so. | :28:15. | :28:20. | |
would never have thought to -- even more so. I would never have thought | :28:20. | :28:25. | |
to have done that. So, you get tonnes of flavour, more | :28:25. | :28:30. | |
so than you world normally get and you pop that through. It gets rid | :28:30. | :28:37. | |
of every bit of flavour you can get. It changes the colour slightly. Get | :28:37. | :28:47. | |
:28:47. | :28:50. | ||
that out of way. -- out of the way. Then put our prawns back in again. | :28:50. | :28:55. | |
Now let me show you what Kenny has been doing over here. These are the | :28:55. | :29:02. | |
sun blushed tomatoes. A little idea I had from abroad. | :29:02. | :29:08. | |
Let's put the samphire on now too. These are petals, you peel them, | :29:08. | :29:16. | |
take the seeds out and slowly cook them in the oven. | :29:16. | :29:24. | |
Just slowly, slowly, slowly. These have gone in at 200 degrees. | :29:24. | :29:30. | |
Then we have a warming drawer, we put them in there, you can produce | :29:30. | :29:35. | |
your sun dried tomatoes. A friend of mine told me he puts | :29:35. | :29:42. | |
the oven on full, puts the tomatoes in, switches it off and then leaves | :29:42. | :29:52. | |
:29:52. | :29:53. | ||
them in overnight. Yep. Lovely. Samphire, in from June to September. | :29:53. | :30:00. | |
Don't buy it pickle fundamental you can get away with it. A tiny bit of | :30:00. | :30:08. | |
seasoning. It does have salt in it coming from the marsh. | :30:08. | :30:12. | |
Do you want the chervil chop snd leave it as it is. | :30:12. | :30:19. | |
There are your prawns. Because these are big, they do take | :30:19. | :30:23. | |
a while to cook. See how the colours have changed? | :30:23. | :30:28. | |
If I didn't pass the sauce or blend it, you would not get the pinky | :30:28. | :30:37. | |
coloured sauce to go with it. You have dill. Now although this | :30:37. | :30:42. | |
has not got much of Ann seed flavour compared to fennel, it will | :30:42. | :30:48. | |
go well with this. I want you to try the whole lot together. | :30:48. | :30:54. | |
There you go, chef. You must have samphire on the menu? | :30:54. | :31:04. | |
:31:04. | :31:07. | ||
Yes e and sea spinach. -- Yes, and sea spinach. | :31:07. | :31:13. | |
Is that ready? Just about. Happy with that? Yes. So, a little | :31:13. | :31:17. | |
bit of samphire. I love this sort of stuff. This is also good with | :31:17. | :31:23. | |
lamb. It's nice, as the asparagus season | :31:23. | :31:30. | |
finishes, the samphire is on. Do you have it on your menu? I ue - | :31:30. | :31:39. | |
- I use it a lot. And now we get our prawns. Look at | :31:39. | :31:46. | |
them. You are a lucky boy. | :31:46. | :31:51. | |
Now if you get a little bit of butter and finish off the sauce. | :31:51. | :31:59. | |
Finish off the sauce with a bit of butter and salt and pepper. | :31:59. | :32:06. | |
Put these to one side. There you go. So, the dill is in there. Finish | :32:06. | :32:16. | |
:32:16. | :32:19. | ||
off that sauce, looking good so far. The tomato petals on the top. There | :32:19. | :32:24. | |
is so much flavour out of that. Finish it off with the butter at | :32:24. | :32:33. | |
the end. Look at that! Delicious! A few | :32:33. | :32:39. | |
bits... I'm expected to share this, am I? There you go! That's your | :32:39. | :32:48. | |
food heaven, dive in. Right, see you later! We'll pass a | :32:48. | :32:52. | |
prawn down there for these guys, so the girls can have a taste. Do you | :32:52. | :33:00. | |
want to bring over your glasses, guys? To go with this Susy has | :33:00. | :33:08. | |
chosen Chris Vermeulen, available from -- Vermentino 2010, available | :33:08. | :33:15. | |
from Tesco. Priced at �6.99. Is that good? Cancel the bobbing, | :33:15. | :33:21. | |
there is a God! I think it's you! What do you reckon to the sauce? | :33:21. | :33:26. | |
That's delicious. I think passing it through a sieve, | :33:26. | :33:32. | |
blending the shells, you get so much more flavour out of it. Happy | :33:32. | :33:37. | |
with that? That is gorgeous. And another great wine to finish it | :33:37. | :33:42. | |
off. That is basically three great wines all in one programme. You can | :33:42. | :33:50. | |
have the glass Janice, and the bottle! Thank you. | :33:50. | :33:53. | |
Well that's all from us today on Saturday Kitchen. Thanks to Daniel | :33:53. | :33:55. |