:04:07. > :04:13.Some egg fried rice. It does sound nies if I could scrape if off the
:04:13. > :04:17.bone first. Let's meet the other chef table
:04:17. > :04:22.guests. Two Saturday Kitchen viewers.
:04:22. > :04:27.Both foody fans, you are growing your own produce in central London?
:04:27. > :04:31.I have a tiny balcony, and I have courgettes, tomatoes, lots of herbs.
:04:31. > :04:35.You live in flat, you can grow Brussels sprouts and all that?
:04:35. > :04:39.have Brussels sprouts as well. Elinor, looking at your proudest
:04:39. > :04:47.achievements, beef Wellington, a tough dish to get right? I have
:04:47. > :04:51.done it a couple of times. And a venison stuffed balance teen of
:04:51. > :04:57.duck. I have only done it once, it was time-consuming. Only once is
:04:57. > :05:07.what you need. If you want to call the show call
:05:07. > :05:15.
:05:15. > :05:19.Ask whether Sarah should be getting food heaven or hell.
:05:19. > :05:24.Feeling hungry? Safrg. This is the right man, an old mate of mine,
:05:24. > :05:29.despite coming from the wrong side of the Pennine, he's a pretty good
:05:29. > :05:37.cook. I'm not sure about the wrong side of the Pennines. How are you
:05:37. > :05:44.boss? Good. What are we doing? partridge breast is here, to wrap
:05:44. > :05:54.in a blanket. That will take about six to eight minutes. Top it is in
:05:54. > :06:06.
:06:06. > :06:14.six to eight minutes. Top it is in better, doesn't it. Don't worry,ly
:06:14. > :06:17.put it in this one. A good start then! That needs to be
:06:18. > :06:22.in there for six minutes. You will make the stuffing, which is onions,
:06:22. > :06:28.bacon, mushrooms and a little bit of that Cumbrian ham you have there.
:06:28. > :06:33.Pop that over there to you. You usually do most of the work. I will
:06:33. > :06:38.take my partridge skin off the breast, and there is a little bone
:06:38. > :06:45.left in, just to whip that away. We don't like bones. Do you use the
:06:45. > :06:49.whole thing in the restaurant? dish, obviously not. But you know,
:06:49. > :06:55.you can obviously whole roast your partridge. I will create a little
:06:55. > :07:01.pouch there. That's where the stuffing will go in. While I'm
:07:02. > :07:11.waiting for you to get that, I have got some butter nut squash here.
:07:12. > :07:12.
:07:12. > :07:18.Are you going to roast that off? is lovely, we will take the seeds
:07:18. > :07:28.out and get rid of those, it is in season now. That is ready for you
:07:28. > :07:28.
:07:28. > :07:32.to pop on that tray and get some garlic on. So the stuffing we have
:07:32. > :07:39.there, while you are making your's. You have one done, I will explain
:07:39. > :07:43.what is in it, we have bacon and a bit of ham, you are using local
:07:43. > :07:50.dried ham? Cumbrian ham, which is wonderful stuff. I have a couple of
:07:50. > :07:55.slices of white bread here, I will take the crusts off and put them
:07:55. > :08:03.through just role them together. Put them through a pasta machine.
:08:03. > :08:10.This is the interesting bit. you need to do is give it a bit of
:08:10. > :08:17.a bash and make it will go through our pasta machine. What is the idea
:08:17. > :08:23.about using the bread? It is just another medium, you basically have
:08:23. > :08:28.a stuffing, and instead of, I pose, putting it in on the inside, they
:08:28. > :08:34.are just going to roll it, and use it as if you were using puff pastry
:08:34. > :08:42.or any other pastry around the outside. With partridge it can get
:08:42. > :08:50.quite dry, you don't really want to overcook it too much. Yep. That is
:08:50. > :09:00.two slices of bread just stuck together. You get two so you have
:09:00. > :09:11.
:09:11. > :09:17.enough. We need to get it nice and thin. Another one.
:09:17. > :09:22.And another one. Generally take it down to number six or seven. OK.
:09:22. > :09:29.Once we have got that. Have you ever seen this before? It is new
:09:29. > :09:34.territory for me, I have to say. Down south we use pastry. You have
:09:34. > :09:44.to use the bought bread, the other stuff tends to break up. Which it
:09:44. > :09:51.has done a little bit. I need a bit of chopped chervil. This chervil
:09:51. > :09:58.have an aniseed flavour, like fish. You could use this for anything,
:09:58. > :10:08.chicken, fish. It is great with fish, it really is. Pop that in to
:10:08. > :10:12.the partridge. Like so. Just fold the fillet over the top there.
:10:12. > :10:22.most people who haven't been up to Northcote, tell us about it?
:10:22. > :10:23.
:10:23. > :10:28.Northcote is a 14-bedroomed hotel. Did it start as a house? It was a
:10:28. > :10:34.textile merchant's house. We have the Northcote and the four pubs,
:10:34. > :10:44.wae also do the food and Blackburn Rovers, which is interesting at the
:10:44. > :10:50.
:10:50. > :11:00.moment. Why is that? I thought you were top, I don't do football?
:11:00. > :11:01.
:11:01. > :11:08.are bottom. We roll that over like a sub. They are Kibbled onions are
:11:08. > :11:12.they, yes. You put the stuffing on the inside,
:11:12. > :11:18.what you must do with that is put it into the fridge for at least
:11:18. > :11:22.half an hour. We pop that to the back because we have one there.
:11:22. > :11:26.have the sauce there which has the mushrooms, the onion cooking down,
:11:26. > :11:31.a little bit of stock here. We have Brussels sprouts in there, that is
:11:31. > :11:41.probably about another minute and a bit. We have the butternut squash
:11:41. > :11:45.
:11:45. > :11:55.there. Call us on the numbers below. If you want to put questions to us
:11:55. > :12:08.
:12:08. > :12:14.you will do so on the font or e- mail.
:12:14. > :12:21.I didn't realise had you pomgran net down where you are.
:12:21. > :12:27.Yes. Lose the seeds there. I will just pass the sauce off. As well as
:12:27. > :12:31.Northcote you have the pubs as well? We have, the Highwayman won
:12:31. > :12:36.the Pub of the Year for Cumbria. That is brilliant for the staff up
:12:36. > :12:39.there, they have been working really hard. Basically we do
:12:39. > :12:49.regional food in each of the pubs. We have actually got one in
:12:49. > :12:53.
:12:53. > :13:00.Yorkshire. Went over the borders. You have great team at Northcote.
:13:00. > :13:04.We saw one on The Great British Menu? Lisa has been my head chef
:13:04. > :13:14.for years, she is fantastic and will be working away today while we
:13:14. > :13:15.
:13:15. > :13:25.are here. Good way to serve Brussels this Chris marks with the
:13:25. > :13:37.
:13:37. > :13:42.chest nuts. You want black pepper in there. So the pomegranate goes
:13:42. > :13:47.into the sauce there. We need to leave that to rest for a
:13:48. > :13:57.couple of minutes, normally. have 30 seconds. Right, so we will
:13:57. > :14:03.not leave it to rest! Marvellous, you take your butternut squash out.
:14:03. > :14:09.Which we have here. How long has that roasts for that one? About 30
:14:09. > :14:15.minutes. Break the butternut squash with a fork or your spoon, we want
:14:15. > :14:25.a small amount going on to the plate, or a large amount if you are
:14:25. > :14:29.
:14:29. > :14:35.in Yorkshire. Your pomegranate has gone in the sauce with a nobody of
:14:35. > :14:40.butter and - a knob of butter and chestnuts. The chestnuts you can
:14:40. > :14:47.buy already done like that? It has not been a good season for
:14:47. > :14:53.chestnuts I believe. What do you think Phil? Chestnuts are having a
:14:53. > :14:57.difficult time. There if you look around chestnut trees in London it
:14:57. > :15:03.is a nightmare, they have all lost their leaves completely. This is a
:15:03. > :15:08.big problem, but we actually are getting them from Italy. It would
:15:08. > :15:12.be a bigger problem if we don't get them on the plate. Look at that,
:15:12. > :15:22.slightly done. You pop it like so, you can see it is nice and pink in
:15:22. > :15:24.
:15:24. > :15:29.the middle. Then pop our pomegranate sauce. It looks pretty
:15:29. > :15:39.good. Tell us what it is? It is partridge in bread blanket, with a
:15:39. > :15:43.pomegranate sauce. You get to have a dive into this,
:15:43. > :15:48.see what you think. Partridge in a blanket.
:15:48. > :15:55.Dive in. Basically, because it last the
:15:55. > :16:01.bread around t it is just sandwich, isn't it! Sorry! It is partridge
:16:01. > :16:04.sandwich. Yes, he said with a smile on his face. It is a posh sandwich,
:16:04. > :16:09.�34. That is an expensive sandwich. When you think of all the
:16:09. > :16:15.ingredients in a stuffing, you have the bread wrapped around it, you
:16:15. > :16:18.have your mushrooms. She's right, it is a sandwich. Call it a
:16:18. > :16:24.partridge sandwich. In a bank ket sounds like you have tucked it in,
:16:24. > :16:34.and it might not be dead. It is dead, I think. It tastes delicious.
:16:34. > :16:44.We need wine to go with this. We sent our wine expert to choose wine
:16:44. > :16:47.
:16:47. > :16:52.This week I'm in Southampton, it is blustery by the Waterside, it is
:16:52. > :17:00.time to hit the shops to find wonderful wines to go with the
:17:00. > :17:04.recipe for this morning. Nigel's wonderful wintry partridge
:17:04. > :17:07.dish is absolutely made for red wine lovers. All you have to do is
:17:07. > :17:11.make sure you choose a wine with enough character to stand up to all
:17:11. > :17:15.those different flavours on the plate. Now if money was no object,
:17:15. > :17:19.I would definitely be picking up a bottle of fine red Burgandy. Or
:17:19. > :17:23.something like this. Which is one of the best matches for game. But
:17:23. > :17:28.I'm looking for something a little bit more affordable today, and with
:17:28. > :17:34.that Madeira sauce, I just can't resist going for a bottle of
:17:34. > :17:39.Portuguese red. It is the extra special Dao, dark and fruity, and
:17:39. > :17:43.unbelievably good value. Although Portugal is best known for
:17:43. > :17:46.producing port, in recent years it has started making some wonderful
:17:46. > :17:49.unfortified red wines. So if you are looking for something a little
:17:50. > :17:58.bit different to put on the dinner table and impress your friends,
:17:58. > :18:01.then a bottle of Portuguese red is a really good option.
:18:01. > :18:04.It smells like crushed blackcurrants and wild herbs. When
:18:05. > :18:08.you taste the wine, the most important thing is it has enough
:18:08. > :18:12.intensity to cope with all the different ingredients. It is ripe
:18:12. > :18:16.and fruity, which will work brilliantly with the butternut
:18:16. > :18:21.squash and the Brussels sprouts. It has a peppery note to compliment
:18:21. > :18:25.the partridge. And rich enough for the Madeira sauce, the stuffing and
:18:25. > :18:29.chestnuts. Nigel, it is seriously classy comfort food. Here is a wine
:18:29. > :18:35.a little bit different, that can more than hold its own.
:18:35. > :18:42.What do you reckon to that? I love Portuguese wines, that is terrific.
:18:42. > :18:49.It is tanin, the beautiful full fruit flaif. And a bargain, great
:18:49. > :18:55.with any game. You are not drinking? I will have a smell, I
:18:55. > :19:00.don't drink, you should have put Vimton in, I could have pretended.
:19:00. > :19:04.What do you think girls? Lovely. is a cracking thing, the very best
:19:04. > :19:10.of comfort food. Big, bold flavours, lovely sweetness of the squash.
:19:10. > :19:18.a new style of cooking with the bread? I don't know how new
:19:18. > :19:22.sandwichs are! Slightly different. We do it with ciabatta!
:19:22. > :19:30.If you want to appear on the series write with your name and address
:19:30. > :19:34.and daytime phone number. Don't forget to put a stamp on your
:19:34. > :19:39.envelope, Phil will be making his debut on the show later. What are
:19:39. > :19:45.you making? Fillet of turbot with smoked celeriac milk puree and
:19:45. > :19:51.hazelnut and truffle pasta. Is that OK? I will give it bash. Now we
:19:51. > :19:57.catch up with Rick Stein on his Seafood odyssey it's in America for
:19:57. > :20:03.a fishy BBQ, this man's timing is impecable.
:20:03. > :20:08.This is my old friend, Jonny Apple, Jill and are at Jonny and his
:20:08. > :20:11.wife's weekend retreat near Gettysburg in Pennsylvania. Why I
:20:11. > :20:16.like Jonny, he lives his life for food. You can tell he spends a lot
:20:16. > :20:20.of time in the kitchen. Actually, his main job is a chief political
:20:20. > :20:25.correspondent for the New York Times. But it's food that we talk
:20:25. > :20:29.about, all the time. One of the things I really like about
:20:29. > :20:34.Americans is their authoriseness, when they do something, they --
:20:35. > :20:39.thoroughness, when they do anything, they do it in style. I have never
:20:39. > :20:43.seen a barbecue like this before, it is something you can imagine J
:20:43. > :20:49.gats bee would have in his garden. And the lobster, Jonny wouldn't
:20:49. > :20:55.have any other lobsters but Maine lobster, flown in that morning. We
:20:55. > :21:00.were wonderful. Some great big shrimp and as par gas, and a sauce
:21:00. > :21:05.with olive oil, basil that I made. The lobsters took ten minutes,
:21:06. > :21:10.prime in early summer, and then some shoft shelled crabs. This is a
:21:10. > :21:16.create American dish. You take ordinary flour and add this special
:21:16. > :21:22.seasoning, Old Bay Seasoning, a mixture of paprika, Cayenne and
:21:22. > :21:26.black pepper, all spice, and salt, and you stir it all in together,
:21:26. > :21:32.and you coat the soft shell crabs in it. You can eat the whole thing,
:21:32. > :21:42.that is why they are soft shell crabs. We only use them for bait in
:21:42. > :21:43.
:21:43. > :21:49.pads stow. You turn them over in hot oil. You serve them with little
:21:49. > :21:57.else. The lobster, the shrimp, and lovely champagne, what could be
:21:57. > :22:00.nicer on a summer's morning, except Chalky is not here. I noticed you
:22:00. > :22:05.travelling around, whether you are talking about Australia, New
:22:05. > :22:09.Zealand, even China and India, there is a big thing towards eating
:22:09. > :22:14.more seafood, because it is healthier, it is lighter, and it
:22:14. > :22:22.also has to do with being by the water. We seem to be in a time when
:22:22. > :22:32.the places people want to go are Venice, Cape Town, Hong Kong, the
:22:32. > :22:33.
:22:33. > :22:39.old, Sydney, Padstow. You are very rude about Padstow, you said it was
:22:39. > :22:45.a two-bit little town. I didn't use that word, I said it was plug ugly.
:22:45. > :22:55.Betty always said to me, you didn't make it on looks, Padstow is the
:22:55. > :23:01.
:23:01. > :23:05.same way! I know the Americans and Brits
:23:05. > :23:09.differ on many things, but I don't think plug ugly is Padstow. He's
:23:09. > :23:14.right about the places people go to near the water, they are taking
:23:14. > :23:18.meat off the menu and putting on seafood. It is a social change. It
:23:18. > :23:21.is Singapore chilli crab, I think it is a signature dish, if you like
:23:21. > :23:26.that sort of expression of Singapore. I was in Singapore with
:23:26. > :23:30.my mate Jonny, and we were in Raffles hotel, with Jill and Terry
:23:30. > :23:34.our wives, we got into a taxi at the hotel, we started to say
:23:34. > :23:39.something. We were cut in but the guy says, you want girls, we said,
:23:39. > :23:47.no, we want Singapore chilli crab. He put his foot on the brake, after
:23:47. > :23:55.200 yards we got out literally in Purves Street, we had one of those
:23:55. > :24:01.dishes you remember all your life and lots of Tiger Beer. To put the
:24:01. > :24:07.crab up, you take the tail off and cut the whole crab in half, you
:24:07. > :24:11.need a heavy knife. Pull the claws off. You can use cooked or raw crab,
:24:11. > :24:16.raw crab gets a better result. If you don't like killing crabs that
:24:16. > :24:21.is fine. Pull the back shell away from the body section of the crab.
:24:21. > :24:26.We just want the juice from the back, we don't want the brown meat,
:24:26. > :24:36.back, we don't want the brown meat, it makes the final dish muddy. Cut
:24:36. > :24:37.
:24:37. > :24:44.the claws at the joint, to break them up a bit.
:24:44. > :24:51.That is so you can get into the meat. You can use a hammer if you
:24:51. > :24:55.are worried about cutting yourself. We just have to take the head mens'
:24:55. > :25:01.fingers out, they are the wrab's lungs for want of a better word.
:25:01. > :25:07.They are not nice to eat. We are ready to do the stir-frying. Into
:25:07. > :25:12.the hot wok goes sunflower oil, now the crab. It is such a good burner,
:25:12. > :25:16.nothing like the ones in Singapore, a bit like things for melting steel,
:25:16. > :25:21.if you ask me, I would love one in this kitchen, but they are enormous.
:25:21. > :25:25.Now we add garlic, lots of garlic, and lots and lots of ginger, turn
:25:25. > :25:29.out thank over a little. You don't want to let it catch, that is why I
:25:29. > :25:36.have added it after the crab in this case, I like a bit of a fresh
:25:36. > :25:46.taste. Now some tomato kechchup, that is good. I rarely use it, only
:25:46. > :25:47.
:25:47. > :25:50.in prawn cocktail sauces. Soya sauce now, three or four
:25:50. > :25:55.tablespoons, and red chilli, lots of red chilli, you can leave the
:25:55. > :25:59.seeds out, if you like. In a dish like Singapore chilli wrab, if you
:25:59. > :26:04.don't want to put the seeds in, I shouldn't bother to cook the dish.
:26:04. > :26:10.Now some water. About four or five fluid ounces. The juice from the
:26:10. > :26:16.crab. Why do I like this dish? It is a restaurant dish, it has a few
:26:16. > :26:20.ingredients because everybody who cooks this dish, in somewhere like
:26:20. > :26:22.Singapore has to get a move on. Finally this pepper, it has
:26:22. > :26:27.integrity, it is not overimaginative, that is what I
:26:27. > :26:37.don't like in cooking any more. I'm just as guilty as everyone else, I
:26:37. > :26:37.
:26:37. > :26:45.like things clean and simple, not too many notes.
:26:45. > :26:49.Gently ease it into a nice, white bowl. Finally, just some shredded
:26:49. > :26:53.spring onion, it is shredded like angel hair. It looks really, really
:26:53. > :27:03.nice. I like eating this without rice, just like it is, but with
:27:03. > :27:08.
:27:08. > :27:12.plenty of cold beer. That Singapore chilli crab is one
:27:13. > :27:17.of my favourite dishes in the world. Seafood and spice goes so well
:27:17. > :27:22.together. I was hosting the British Curry Awards, 2,000 people in one
:27:22. > :27:28.room. I thought I would have a go at making a curry with fish,
:27:28. > :27:32.monkfish I have here. This is an authentic Indian tikka masala, it
:27:32. > :27:39.is not the bright red tough we are used to in the UK, it is an
:27:39. > :27:46.authentic one. I have all months, cumin, cardamon podz, yoghurt and
:27:46. > :27:50.cream, and lime, that is the maranaide for it all. I will toast
:27:50. > :27:53.some spices first. I will add this to all the mixture,
:27:53. > :27:57.it gets placed in and you maranaide the fish in there as well. We will
:27:57. > :28:01.chop this up as well. First of all, congratulations on your DVD, and
:28:01. > :28:05.your second tour. My second tour. It has been incredible. You have
:28:05. > :28:10.been doing it a while, over the last three years it has gone a bit
:28:10. > :28:17.crazy hasn't it? My friend said, it has gone catastrophic, I think she
:28:17. > :28:20.meant, I had to meant she meant stratospheric, catastrophic doesn't
:28:20. > :28:24.sound so much of a compliment. It has gone really quickly. What do
:28:24. > :28:27.you equate that to, being in the right place at the right time?
:28:27. > :28:34.There is a little bit of that. I work hard as well, I know it is not
:28:34. > :28:38.a hard job, I work a lot of hours. It is sometimes being in the right
:28:38. > :28:41.place at the right time. I was watching the DVD of your's last
:28:41. > :28:45.night, you get a lot of stuff in the back of your mind, it seems to
:28:45. > :28:48.me you get half of it with the audience? It is great, I love
:28:48. > :28:51.talking to the awence. There is nothing as funny as the public. If
:28:51. > :28:55.you ask the right question you can get some really funny answers out
:28:55. > :28:59.of them. Not only that you have your family to credit, your
:28:59. > :29:04.grounding is your family. Is that the northern roots? My family are
:29:04. > :29:08.really funy. My sister all sairs our Sarah is the only one that gets
:29:08. > :29:12.paid for it, because we are all funny, that is true. Whenever I'm
:29:12. > :29:21.with them, you can't write things down because it is rude, in the
:29:21. > :29:27.middle of a Conservatives, I always make a mental note. I can't --
:29:27. > :29:31.controversial, but I make a mental -- conversation, but a make a
:29:31. > :29:36.mental note. I can't make too much comment because it is rude. Tell us
:29:36. > :29:42.about your sister shopping and the underpants story. I once got cut
:29:42. > :29:46.out of a dress in Monsoon. Don't laugh, it is not a good thing. I
:29:46. > :29:50.was crying, and the woman said, let's go and get the scissors, stop
:29:50. > :29:55.crying, like it happens all the time. I could have told her, I
:29:55. > :30:00.looked at it and I said I will never get into that, and she zipped
:30:01. > :30:05.me in and I got cut out. It should happen to every woman once, but
:30:05. > :30:08.only once. But the underpants story? I like to pay novelty pants,
:30:08. > :30:12.I have actually got some, I have got some on at the moment I won't
:30:12. > :30:15.show you. I like superhero pants are my thing at the moment. I was
:30:16. > :30:21.telling my sister, about my superhero pants, and she said, what
:30:21. > :30:31.sort of things have they got on, I said I have some with Wonder Woman
:30:31. > :30:34.
:30:34. > :30:42.on, and some with Shira on, she had a little pause and she went the
:30:42. > :30:47.footballer? I didn't mean Alan Shearer of course. Absolutely
:30:47. > :30:50.hilarious DVD, I was in fits of hysteric, tell us about the tour.
:30:50. > :30:53.Everybody seems to be doing the tour on the comedy circuits, you
:30:54. > :30:58.are taking over from the pop bands. In every theatre, everywhere,
:30:58. > :31:02.because you are all doing it? People like to go out and have a
:31:02. > :31:06.laugh, that is it. I don't like live music because it is not as
:31:06. > :31:13.good as the CD, ever. I have to go outside, you know, I have to sit
:31:13. > :31:19.amongst other people, they always play pesky album tracks. I'm a big
:31:19. > :31:23.fan of a "best of" a greatest hits. I'm not a fan of live music. I see
:31:23. > :31:26.a lot of comedy, even on days off I like to see T the tour is a
:31:26. > :31:31.different show to the DVD, it is going well. I would like to say
:31:31. > :31:34.we're half way through, but we're not quite half way. It is 111 dates.
:31:34. > :31:39.You are not finishing that, part the way through that you are taking
:31:39. > :31:46.a break and doing something new? January I'm making a series for BBC
:31:46. > :31:50.Two, a month off the tour and then a series. What is that? It will be
:31:50. > :31:56.a little bit of stand-up and talking to the audience. I like
:31:56. > :32:03.talking to the public, and some guests, and my dad will be in it as
:32:03. > :32:11.well. Your dad is in it? We did the pilot and we skrieped my dad. It
:32:11. > :32:15.was the first time I had seen my dad with a top on he's normally
:32:15. > :32:18.striped to the waist. I said I would pay for the heating and they
:32:18. > :32:24.rarely have clothes on because it is so hot. It was nice to see him
:32:24. > :32:28.in a shirt. So we Skypeed him, my dad is very good for advice, he
:32:28. > :32:32.taught us how to abseil down the side of a building if there was a
:32:32. > :32:37.fiefrplt it is like having a ninja for a dad.
:32:38. > :32:43.As soon as we found out the series was commissioned, he got his teeth
:32:43. > :32:47.done. He has gone a little showbiz on us. Wasn't your dad speaking to
:32:47. > :32:51.on Skype and you said he was distant, that was hysterical as
:32:51. > :32:59.well? It was my boyfriend, actually, I was in Australia and I was
:32:59. > :33:05.Skypeing my boyfriend every day. I missed him. As soon as he answered,
:33:05. > :33:10.his face came up on the screen I said you're too far away. He
:33:10. > :33:14.thought I meant that I was too far away, he moved the laptop towards
:33:14. > :33:17.him so I could see him a bit better, bless him. He's adorable. The great
:33:17. > :33:22.thing about the public at large, there is great stories in amongst
:33:22. > :33:27.that, it seems to me you keep feeding it and feeding it. In this
:33:27. > :33:30.show at the moment, I talk about the lies that you get told when
:33:30. > :33:34.your pet dies when you are little. Rather than actually being told
:33:34. > :33:39.your pet had died, a lot of people are told it is gone to live on a
:33:39. > :33:42.farm. There was one lady who was told her dog had got married, that
:33:42. > :33:48.is adorable, you can't argue with that. There was another lady who
:33:48. > :33:51.said that her fish had left to find Nemo. Parent reign credibly
:33:51. > :33:55.imaginative. I can't make stuff like that up, you have to talk to
:33:55. > :33:58.the public, it is ace. You spent a lot of time in your early careers
:33:58. > :34:02.writing all manner of different stuff, not necessarily for anything.
:34:02. > :34:06.You must have had loads of information from that? I just like
:34:06. > :34:13.to write. I was quite creative, and I had a full-time job and stuff as
:34:13. > :34:17.well, I used to write short plays. I had a preliminary column in the
:34:17. > :34:22.free local paper. I don't know if anyone ever reads the free paper,
:34:22. > :34:26.it was good practice and really fun. I got sacked from that, because I
:34:26. > :34:30.didn't like Whitney Houston. She was in a film that I said she
:34:30. > :34:35.wasn't very good, and the editor was clearly a massive Whitney
:34:35. > :34:42.Houston fan, and he said he didn't need my column any more. He didn't
:34:42. > :34:47.that was why, but I know it was why. They want me to talk about the dish
:34:47. > :34:52.the people in the gallery. But the recipe is on the website. You had
:34:52. > :34:58.the worst job ever? I worked in an office, I hated it so much, I used
:34:58. > :35:05.to try to get knocked over on the way in. I wasn't suicidal, I just
:35:05. > :35:10.wanted a couple of ribs or a leg to watch daytime telly during the week.
:35:10. > :35:17.People have a traffic black spot, but this was a white spot, I never
:35:17. > :35:21.got hit. There was your authentic monkfish tikka masala, I have
:35:21. > :35:25.marinated it in the yoghurt and cream with the spices and cashew
:35:25. > :35:30.nuts and almonds. You probably want a knife. Nothing stops me eating,
:35:30. > :35:34.I'm all right. I will take a little bit there.
:35:35. > :35:39.The tomatoes have gone in there with a little bit more of the spice
:35:39. > :35:47.as well, touch of yoghurt, cream, chilli. Nice and light? It is
:35:47. > :35:52.really fresh, lovely, very nice. Oh, it has a bit of a kick.
:35:52. > :35:56.Will Sarah face food heaven or hell, the beautiful dessert with the
:35:57. > :36:02.passion fruit, cream, egg, sugar, and gently stirred through Italian
:36:02. > :36:07.meringue and left to set, more passion fruit and home made tuile
:36:07. > :36:13.biscuit on the edge. Or food hell, fibs, Chinese style beef ribs,
:36:13. > :36:20.poached with unI don't know, carrots and herbs, five spice,
:36:20. > :36:27.chilli and peppercorns, and a pile of rice. Nigel, should I bother
:36:27. > :36:34.asking you? Are you ribs or are you a very fine chocolate delice person,
:36:34. > :36:40.passion fruit delice person? I love them both, ribs! It is because I
:36:40. > :36:46.said the sandwich thing. I love passion fruit. 1-1. Wait until the
:36:46. > :36:50.end of the show for the result. It is time to get on with brill baking
:36:50. > :37:00.ideas, with Lorraine Pascale, she kick off this morning by showing us
:37:00. > :37:06.
:37:06. > :37:11.Pretty much everything else there are also fashions in baking. One of
:37:11. > :37:17.the big things in Britain right now, started in France, is the macaroon,
:37:17. > :37:27.or I should say the "macaroon" (in a French accent) This is one of the
:37:27. > :37:27.
:37:27. > :37:33.most famous food shops in Paris. It is incredible. Just so pretty.
:37:34. > :37:43.You have got praline, peach, apricot and saffron, or salted
:37:44. > :38:05.
:38:05. > :38:10.Carmel, oh. I think I'm going tofg Thanks France for bringing us
:38:10. > :38:15.macaroons. Some people think that macaroons
:38:15. > :38:21.are really daunting to make. But they are actually only posh
:38:21. > :38:31.meringues. I have made them here in deep yellow, lovely pale green, and
:38:31. > :38:34.
:38:34. > :38:40.now, I'm going to make them in a rich burgandy. I have 125 grams of
:38:40. > :38:45.ground almonds, they need to be fine, blilts them if you like in a
:38:45. > :38:49.food process -- blitz them in the food processor if you need to.
:38:49. > :38:55.And the 125 grams of caster sugar. Now I need egg white, I need 40
:38:55. > :38:59.grams of egg white, I wish I could see one or two. Here we need 40
:38:59. > :39:09.grams, so this one is 32,ly need a grams, so this one is 32,ly need a
:39:09. > :39:15.
:39:15. > :39:20.paste. Get a wooden spoon and draw all the liquid in, and you get this
:39:20. > :39:28.lovely paste. Eventually it will all be incorporated. This is where
:39:28. > :39:33.I colour it. I have this great dusky pink one. By the time you get
:39:33. > :39:43.the rest of the ingredients in the colour gets lighter. Mix that in
:39:43. > :39:43.
:39:43. > :39:49.there. That is nice. Now I'm going to make
:39:49. > :39:59.the second part of the macaroon. Again, unfortunately, I need 40
:39:59. > :40:00.
:40:00. > :40:08.grams of egg white. This one only weighs 28 grams. I need 12 more
:40:08. > :40:14.grams. That is perfect. Then I need so whisk them to a nice medium peak.
:40:14. > :40:17.Give it a really good whisk, move the bowl around and get lots of air
:40:17. > :40:25.into it. The more movement you can get into the whites the quicker
:40:25. > :40:30.they will froth up. Little bit on the end, that is a medium peak,
:40:30. > :40:37.perfect. So I'm going to make a meringue,
:40:37. > :40:43.normally you add sugar to the egg whites, I'm adding a sugar syrup. I
:40:43. > :40:48.have boiled 110 grams of sugar and two table poons of water. I like to
:40:48. > :40:54.use a mechanical whisk, because it takes longer to give a good whisk
:40:54. > :41:04.up. You need the extra power. It just gets shiner and shiner, much
:41:04. > :41:07.
:41:07. > :41:11.more than if you are using caster sugar. That is tip peak. I will
:41:12. > :41:16.combine the two, you add the meringue to the paste. If you do it
:41:16. > :41:21.this way round you won't knock out the air. If you dump the heavy mix
:41:21. > :41:25.on top of the meringue there will be no air left to it. It only takes
:41:25. > :41:35.50 turns, any more and you are doing the wrong thing. Let's see
:41:35. > :41:36.
:41:36. > :41:44.how I go. Mix it all up. Scrape down to the bottom. I'm very happy
:41:44. > :41:54.with that. I will fill up my piping bag. Just use your hand to squeeze
:41:54. > :41:55.
:41:55. > :42:05.it off the spatula. I have this baking tray here. A
:42:05. > :42:13.
:42:13. > :42:18.Little Chefy trick here. Moving that out of the way. I will put the
:42:18. > :42:28.parchment paper on the top to stop it sliding around. Hold your bag
:42:28. > :42:37.
:42:37. > :42:44.completely vertical, squeeze it, flat. What I do is just pick it up
:42:44. > :42:48.and then drop it on the surface, do that a few times. One more time.
:42:48. > :42:53.They will go nice and flat. I'm going to leave these here for about
:42:53. > :43:00.20-30 minutes so, they form a lovely skin over the top. Then I
:43:00. > :43:04.will bake them in the oven, for about 12-15 minutes at 170 degrees,
:43:05. > :43:14.with the oven to be left slightly ajar, so it doesn't get too humid
:43:15. > :43:24.
:43:24. > :43:28.in there. I'm going to leave these to cool.
:43:28. > :43:33.These need to be sandwiched together, I will use just whipped
:43:33. > :43:43.cream, you can use jam, began nash, butter cream, anything you like,
:43:43. > :43:50.
:43:50. > :43:55.really. These get a nice blob of cream. Then just sand which have
:43:55. > :44:00.them together. Squish them down, it is nice to have the cream visible
:44:00. > :44:10.and coming out a little bit from the sides. I can't wait to eat
:44:10. > :44:18.
:44:18. > :44:25.these. These really do look very pretty. I'm going to take these
:44:25. > :44:30.round to a friend, I think they will really like them.
:44:30. > :44:34.You can see more great recipes from Lorraine straight after on BBC at
:44:34. > :44:40.11.30. Still to come, Keith Floyd is in Northern Ireland,'s with a
:44:40. > :44:47.local top chef. Eating his Waugh through the entire menu, he turns -
:44:47. > :44:57.- eating his way through the entire menu he turns beef and oysters. Now
:44:57. > :44:58.
:44:58. > :45:02.Phil will be having a crack at the omelette challenge, looking for
:45:02. > :45:08.eggs-pearience and you will see all the action later on, and what will
:45:08. > :45:12.we cook for Sarah, passion fruit or food hell ribs. Passion fruit or
:45:12. > :45:18.delice? Sweetest tooth in town, I'm all passion fruit. Cooking next is
:45:18. > :45:21.a man making his debut, from the top London restaurant, The Square,
:45:21. > :45:25.it is the brilliant Phil Howard. It has taken five years to get you on
:45:25. > :45:32.the show. You are finally here, what will you cook? A piece of
:45:32. > :45:38.turbot with a smoked celeriac milk puree, and a truffle hazelnut pesto.
:45:38. > :45:43.We need to get on with the celeriac? The big challenge is to
:45:43. > :45:49.get that happening, it is all about getting that, that needs to be cut
:45:49. > :45:57.into wedges and baked, it is about trying to get flavour into the milk,
:45:57. > :46:03.which we then have to set with a new wave gelling agent called ag ar
:46:03. > :46:13.ag ar, it has been around for years and creeping into the restaurant
:46:13. > :46:17.world, it is a henous thing but has spectacular uses. I remember I
:46:17. > :46:22.started my training in The Square, it started 20 years ago. It was
:46:22. > :46:24.very classical, it still is, you stick by the classic roots of
:46:24. > :46:28.cooking? It is absolutely, without exception, classical combinations
:46:28. > :46:34.of flavour. That is where we stay classical. I'm an absolute believer,
:46:34. > :46:37.nobody has demonstrated to me that a weird and wonderful whacky
:46:37. > :46:42.combinations of flavour are better, pears with red wine, chocolate with
:46:42. > :46:46.orange, those are the things that make me happy and Mike may stomach
:46:46. > :46:48.happy. That is what we all love. The flavours are classical. But the
:46:48. > :46:53.challenge must be in central London, because you have all the new guys
:46:53. > :47:01.opening up as well, the challenge must be to keep doing something
:47:01. > :47:07.different, surely? Humans, we're all, 99.9% of us are greedy. We
:47:07. > :47:11.love food. Stomachs and tongues don't lie, delicious food is
:47:11. > :47:17.inantly recoginsable. I like to think that is what we -- instantly
:47:17. > :47:20.recoginsable, I like to think that is what we rely on. We stick with
:47:20. > :47:28.classic flavours that are delicious, people respond, and that keeps them
:47:28. > :47:32.coming back. It is a competitive, modern world, you can't sit around
:47:32. > :47:41.cooking delicious though it is, beefburg I don't know for 20 years,
:47:41. > :47:43.you have to do more than just the basics. This is a great example.
:47:43. > :47:53.Taking something, you are acknowledging what is delicious
:47:53. > :47:58.
:47:58. > :48:08.about it, but you are giving it a slight modern interpretation.
:48:08. > :48:19.
:48:19. > :48:23.Sweat the celeriac, it has to be tender. A little salt right at the
:48:23. > :48:29.last minute. This is where the classic thing comes to mind, it is
:48:29. > :48:32.turbot, you love this fish. I love this fish, and the humble piece of
:48:32. > :48:36.cod too, there is nothing like turbot. For me it is the king of
:48:36. > :48:41.all fish. It is white fleshed, squeaky clean. It is mighty, it has
:48:41. > :48:47.a great texture. Would you agree with that? Absolutely. The big
:48:47. > :48:57.turbot, are just unbelievably good, aren't they. He would probably put
:48:57. > :49:02.it in a sun blessed blanket! would have to make a net. Just
:49:02. > :49:08.having turbot on the bone? It is one of nature's great. For a top
:49:08. > :49:14.ten ingredient, this would be one of them. As well as The Square in
:49:14. > :49:20.central London, you are working with another two restaurants?
:49:20. > :49:24.partner in a restaurant called the Ledbury. It is great restaurant.
:49:24. > :49:28.happens to have two Michelen stars? I think it will probably end up
:49:28. > :49:34.with three soon. Nothing to do with me. I take credit in training the
:49:34. > :49:40.young man, but Brett Graham is a phenomenally talented cook. He's
:49:40. > :49:50.one of the only chefs in the country who dovetails classic
:49:50. > :49:51.
:49:51. > :50:01.cooking with modern flair it's great. Then something else called
:50:01. > :50:01.
:50:01. > :50:06.Kitchen 98, a modest affair. With a Michelin star as well? Yes!
:50:06. > :50:09.long? About four minutes. Because this celeriac is grated, it loses
:50:09. > :50:15.its flavour into the milk incredibly quickly. All we have to
:50:15. > :50:19.do now is, with a bit of luck. will cook my cabbage, a good tip
:50:19. > :50:26.for you at Christmas time, don't boil it, just cook it with a bit of
:50:26. > :50:32.stock and butter, that is it. In a hot pan. We have some stock here,
:50:32. > :50:38.throw that in. A few knobs of butter, straight in, you throw the
:50:38. > :50:47.cabbage in and do Brussels sprouts the same way. This is the infused
:50:47. > :50:55.milk? We have infused milk. What we have to do is cook it out with agar
:50:55. > :51:00.it is a completely natural gelling agent. You need a surprisingly
:51:00. > :51:08.small amount. It is instead of gel teen, you are turning a liquid into
:51:08. > :51:12.a solid, it has a very different mouth field, a strange texture to
:51:12. > :51:18.eat. When you are doing desserts you
:51:18. > :51:24.wouldn't swap it? No. Gelatine is soft and supple. What is weird
:51:24. > :51:27.about agar, it can set a jelly and you can serve it warm, up to 80
:51:27. > :51:32.degrees. You bring it up to the boil t has worked its magic. The
:51:32. > :51:42.next thing is to smoke it. This is a clever little trick. What do we
:51:42. > :51:42.
:51:42. > :51:48.need, a bit of clingfilm on there. We are going to cover it with
:51:48. > :51:58.clingfilm. There is a gadget for you? Fancy. A little gap there, we
:51:58. > :52:01.
:52:01. > :52:07.pick this thing up. We fill the pan with smoke. Our cameraman is happy,
:52:07. > :52:17.he hasn't seen anything like that since Top Of The Pops and Dusty
:52:17. > :52:22.
:52:22. > :52:27.springfield it's getting one of them! The smoke will penetrate and
:52:27. > :52:32.flavour. This has cooled down, this has to get put into, the only
:52:32. > :52:38.problem we might have here, is struggling with total volume with
:52:38. > :52:48.the blender. Let's get that cranked. It gets pretty volume lid, like
:52:48. > :53:01.
:53:01. > :53:05.thick mashed po potato -- potato. We haven't got enough of it? Try to
:53:05. > :53:15.get some plastic there. We will end up with my feet sticking out of the
:53:15. > :53:31.
:53:31. > :53:38.good. Do you want me to top it with the
:53:38. > :53:44.topping? Top it with the hazelnut and let that sit. That is where the
:53:44. > :53:49.recipe can end, but I have also brought along the truffle, just
:53:49. > :53:59.because I can! Just because it is that time of year. But the recipe
:53:59. > :54:00.
:54:01. > :54:10.is 99% magic just as it is. This is not as smooth as it should be. In
:54:11. > :54:14.
:54:14. > :54:24.fact, it is still warm enough here. We will give it a quick go.
:54:24. > :54:25.
:54:25. > :54:29.It should be supersmooth. Cabbage is a great thing, a humble thing,
:54:29. > :54:34.but a great thing. As well as the restaurants as well, you are
:54:34. > :54:39.writing your first book? The first book, well it very nearly made it
:54:39. > :54:48.to the finish line, but in the end, in order to get everything in there
:54:48. > :54:58.that I wanted to get in there, not as smooth as it should be, but
:54:58. > :55:03.
:55:03. > :55:09.lovely, rich. That is delicious. There is a magnificent bit of
:55:09. > :55:17.turbot. It does look great, I have to say. It is just like that it is
:55:17. > :55:27.great. If you want to be indulgent about it. And cover up the craney
:55:27. > :55:30.puree! There is turbot in a posh blanket! It is turbot with a
:55:30. > :55:39.hazelnut and truffle pesto and smoked celeriac puree. It has been
:55:39. > :55:45.five years, but the man is a genius!
:55:45. > :55:51.We are looking forward to the book. I will definitely have one of those
:55:51. > :55:59.smoky things. Have a seat. What can you say. The truffle
:55:59. > :56:07.blanket would be better, wouldn't it! Ever had black truffles before?
:56:07. > :56:10.I will have a bit of everything if I can. In season at the moment,
:56:10. > :56:17.British truffles? They are just coming into seasons, they are where
:56:17. > :56:22.they are. That is very good, not a sandwich insite, well done fella. -
:56:22. > :56:25.- Insight, well done fella. It is a long time since someone said that
:56:25. > :56:35.to me! Let's see what wine will go with
:56:35. > :56:36.
:56:36. > :56:39.When I first read Phil's recipe, I was transported to my very own food
:56:39. > :56:45.heaven. And a heavenly dish deserves a heavenly wine. In this
:56:45. > :56:49.case that, for me, would be a rich nutty white Burgandy, something
:56:49. > :56:54.like this, that would compliment the turbot and other luxurious
:56:54. > :56:58.ingredients in Phil's dish, perfectly. But all last, good white
:56:58. > :57:08.Burgandy is expensive. I'm looking for an every day alternative, here
:57:08. > :57:11.
:57:11. > :57:16.it is. It is the Finest SSomoma County Chardonnay. It is made from
:57:16. > :57:20.Chardonnay, the same grape variety as white Burgandy, it is also aged
:57:20. > :57:25.in oak, it has a similar smoky richness, that will work
:57:25. > :57:29.brilliantly with Phil's dish. That is a mix of lemon zest and
:57:29. > :57:35.creamy, nutty aromas. What is lovely about this wine is its
:57:35. > :57:39.freshness will balance the richness of the celeriac puree and the
:57:39. > :57:44.buttered cabbage, while the toastie notes will pick up on the hazelnut
:57:44. > :57:48.pesto. It won't overpower the turbot, but it can cope with the
:57:48. > :57:52.overall earthness of the dish. As I have already said, this is my idea
:57:52. > :58:02.of food heaven. Although it is not white Burgandy, it is a very fine
:58:02. > :58:05.
:58:05. > :58:11.alternative. It is a great match, for a fish dish it packs a big
:58:11. > :58:16.punch. Smoky flavours and truffles. The Chardonnay goes fantastic, top
:58:16. > :58:20.choice. You are happy with the food. It has gone that way and back again.
:58:20. > :58:24.Nigel what do you reckon? Brilliant, I love the combination of the fish
:58:24. > :58:28.and truffles, but the cabbage really works well with truffles,
:58:28. > :58:32.the cheapest of ingredients with the most expensive and the wine
:58:32. > :58:40.just, it is beautiful. It is really good. Now it is time to find out
:58:40. > :58:45.exactly what we should be eating all right now from Mr Valentine, he
:58:45. > :58:55.suggests we should be eating venison, I like black truffle, but
:58:55. > :58:59.
:58:59. > :59:05.For me one of the greatest autumn treats is venison, I have come to
:59:05. > :59:10.the Western Isles of Scotland to get some of the best. Venison, the
:59:10. > :59:13.dark, red succulent meat we get from deer, is a delicious
:59:13. > :59:20.alternative to beef, all of the flavour with a tenth of the fat.
:59:20. > :59:26.These days you can get it in many butchers and supermarkets. There
:59:26. > :59:30.are six types of wild deer in Britain, my favourite is red deer,
:59:30. > :59:38.autumn is the great time to eat them, after a summer of grazing.
:59:38. > :59:43.Scotland is home to the largest number of read deer in the UK. This
:59:43. > :59:50.island, where people are outnumbered by deer 30-1, is a
:59:50. > :59:55.spectacular place to hunt them. I'm heading up the Glenn with Euan, who
:59:55. > :00:01.has been working on the estate for 19 years, and knows the 30,000
:00:02. > :00:06.acres like the back of his hand. Six hours after we started hunting,
:00:06. > :00:16.we crawled to the crest of a hill, and there before us is the perfebt
:00:16. > :00:18.
:00:18. > :00:22.stag for the larder. We have done it, our stag has fallen on the
:00:22. > :00:27.other side of the hill. My stag needs to be hung for at least a
:00:27. > :00:31.week before it is ready to eat. I have some ready to cook. With
:00:31. > :00:38.Euan's help I will make supper for Andrew and his wife.
:00:38. > :00:44.This is what it's all about. The fantastic Dura venison. We will
:00:44. > :00:49.have a big, deep, delicious venison pie. To start off my pie I'm going
:00:49. > :00:53.to chop up some locally grown to chop up some locally grown
:00:53. > :00:59.onions and carrots. It is nice having these mad carrots. I will
:00:59. > :01:05.use a good old fashioned bit of dripping. First put a good knob of
:01:05. > :01:14.beef dripping or butter in a hot pan. Add the onion and fry until
:01:15. > :01:20.soft. Do you want to put a spoonful of
:01:20. > :01:26.mustard powder in there. While you are at it, stick some teaspoons of
:01:26. > :01:31.flour in there. Add a generous grating of nutmeg.
:01:31. > :01:34.Some thyme, and black pepper. Strangely, the odd bit, two ginger
:01:34. > :01:44.biscuits. I have never seen this before. It is Sweden and Denmark
:01:44. > :01:48.kind of way to do it, it also helps thicken up the sauce as well. Good
:01:48. > :01:53.splash of malt vinegar. Add all the carrots, it might seem a bit
:01:53. > :01:58.unusual not browning the meat. Occasionally with venison it can
:01:58. > :02:04.really clench up, you don't want that. This will be relaxing,
:02:04. > :02:09.hopefully. Now for some good dark ale, that is proper dark ale. Last,
:02:09. > :02:16.but not least, a good spoonful or two of brown sugar. That's going to
:02:17. > :02:25.go in the oven, and have a nice hour-and-a-half. That will be time
:02:25. > :02:35.for some of this home made sloe g in. Good idea. After a glass or two
:02:35. > :02:39.
:02:39. > :02:44.of his slow gin, it is time to check on the venison. I put it into
:02:44. > :02:54.a pie dish and topped with puff pastry. We are going to decorate
:02:54. > :02:54.
:02:54. > :02:58.the pie. That is a masterpiece! what though! Look at him! Majestic.
:02:58. > :03:06.It is kind of cute, really. A bit sad.
:03:06. > :03:16.I'm going it put this in the oven. After 40 minutes the pie will be a
:03:16. > :03:19.
:03:19. > :03:26.rich, hazelnut brown, and ready for the table. I have to thank you very
:03:26. > :03:32.much. There is local brown ale. scar rots and onions out of -- The
:03:32. > :03:38.carrots and onions out of my garden. The meat is really tender. It is
:03:38. > :03:48.very tender, the venison, is chunks, they are much chunker bits than
:03:48. > :04:03.
:04:03. > :04:07.normal, very tender. This is the happy mountainside meat. This is a
:04:07. > :04:13.brilliant meat, great grilled or roasted. It makes the greatest
:04:13. > :04:21.snacks ever. First make a spicy tomato sauce, add olive oil to a
:04:21. > :04:27.hot pan, dice a red chilli and fry. Add some chopped tomatoes, a good
:04:27. > :04:34.squeeze of lemon juice. A pinch of salt, a teaspoon of sugar.
:04:34. > :04:38.Pop in a stick of aromatic cinnamon. And sprinkling of punchy ground
:04:38. > :04:43.cumin. Now leave the sauce to bubble away while you get on with
:04:43. > :04:49.the rest of the recipe. Cut a piece of venison fillet into
:04:49. > :04:59.small chunks. Season with salt and pepper. Coat with a dash of olive
:04:59. > :05:02.
:05:02. > :05:07.oil, fry in a hot pan. Put the succulent browned venison on warmed
:05:07. > :05:14.flat bread, finely slice some crisp white cabbage.
:05:14. > :05:18.Cut a gherkin into thin slices. Then pile on thin slivers of red
:05:18. > :05:25.onion. Next spoon over the spicy tomato
:05:26. > :05:35.sauce. For extra yummyness, chop a clove of garlic, stir in some may I
:05:36. > :05:39.
:05:39. > :05:49.don't know in this case and dollop on. Top with a sprig of mint. Roll
:05:49. > :05:54.
:05:54. > :06:00.it up and tuck in. The best kebab ever.
:06:00. > :06:04.A napkin next time. More great recipes next time. Time for foody
:06:04. > :06:05.questions. Each will decide what Sarah will be having for lunch at
:06:05. > :06:11.Sarah will be having for lunch at the end of the show.
:06:11. > :06:17.First is Susan on the line. Are you there? I am. Good morning. What is
:06:17. > :06:26.your question? My question is any tips or advice on how to cook wild
:06:26. > :06:29.duck? Wild duck, right, wild duck is a completely different dish to
:06:29. > :06:33.domestic duck. You have remember it will dry out quickly. If you are
:06:33. > :06:38.going to cook wild duck don't cook it through, keep it nice and medium.
:06:38. > :06:45.Make sure that you are going to serve it with a fruit, pickled dam
:06:45. > :06:49.sons go well with it. If you are cooking it off the bone, a breast
:06:49. > :06:54.will cook in six to eight minutes, on the bone, you are talking about
:06:54. > :06:59.20 minutes. The legs of duck you would confit those? You can take
:06:59. > :07:05.the legs off and slow cook them. What dish would you like to see at
:07:05. > :07:11.the end of the show, heaven or hell? Heaven, please. 1-0 so far.
:07:11. > :07:17.Sue are you there? I am indeed. What is your question for us?
:07:17. > :07:21.question is, a good way of cooking goose for Christmas? Phil, goose?
:07:21. > :07:28.We are cooking goose on our Christmas lunch menu, trickery bird
:07:28. > :07:32.to cook, there is no escaping the fact that goose, even the breast,
:07:32. > :07:37.it is not tough but not tender like a duck. You have to be careful with
:07:37. > :07:41.the breast. We take the leg off, cook it separately in goose fat, we
:07:41. > :07:46.shred it and make it into a spring roll, which we serve with the
:07:46. > :07:52.breast, which we also take off the bone. We score it to render a lot
:07:52. > :07:56.of fat off, render the fat in a pan, turn it over, pop it in the oven
:07:56. > :08:03.for eight to ten minutes t must be medium, if it is rare it will be
:08:03. > :08:07.chewy and bland, if over it will be hard work. A goose is trickery. Or
:08:07. > :08:14.you put the whole thing, and you cook it slowly until it is cooked
:08:14. > :08:19.through. It almost confits on the bone. What would you like at the
:08:19. > :08:24.end of the show, heaven or hell. would like to see heaven. Good luck
:08:24. > :08:31.with the goose. Are you there Di, what is your question for us?
:08:31. > :08:41.morning, my son has brought me home a large piece of topside/rump
:08:41. > :08:42.
:08:42. > :08:46.roasting joint, no fat on t but it weighs over two kilos. What is the
:08:46. > :08:50.tenderest way to roast it and way temperature? It is not the most
:08:50. > :08:54.fashionable meat for roasting, if you are going to roast it, don't
:08:54. > :08:59.overcook it, I would suggest that you put it in a hot oven, something
:09:00. > :09:05.like about 200, and then turn it down to something like about 10,
:09:05. > :09:10.and make sure you don't overtook it. The other thing I might add, if,
:09:10. > :09:16.with top side, it make as great ragu, but not in the traditional
:09:16. > :09:21.way. If you cut it up and cut it into inch pieces, pan roast them
:09:21. > :09:25.and put the sauce in it, and still serve it medium, that works
:09:25. > :09:30.fatastically well, it doesn't Don do well cooked through. If you have
:09:30. > :09:33.a butchers nearby you can place lard. You want to get fat in there.
:09:33. > :09:39.You can't to get fat over the top, a piece of lard over the top would
:09:39. > :09:43.help. What dish, heaven or hell? Heaven. 3-0, a smile on your face.
:09:43. > :09:47.All of our callers have gone for heaven. We are recording a New
:09:47. > :09:54.Year's Eve edition of the programme, next week, we would like you to
:09:54. > :09:58.send us your seasonal foody questions to answer as part of the
:09:59. > :10:03.show. A spicy supper to awaken the tastebuds after the Christmas food.
:10:03. > :10:10.We will be here to help. Find out on the website how to get the
:10:10. > :10:16.questions to us. Now down to business. The usual rules apply,
:10:16. > :10:20.three-egg omelette cooked as fast as you can. A respectable time
:10:20. > :10:30.there Phil. What about you? seconds it can't be an omelette.
:10:30. > :11:04.
:11:04. > :11:08.say they don't take it seriously, look at the looks on their faces.
:11:08. > :11:12.At last, a proper omelette, five years I have waited for that!
:11:12. > :11:20.Instead, every Saturday I have to wake up to this stuff, look at it.
:11:20. > :11:29.That is nearly there. Nearly there! And he has truffles. You should be
:11:29. > :11:35.ashamed. Check this out, I know you want to taste it. Where is that
:11:35. > :11:40.truffle. That is not raw. That is lubrication in the middle. That is
:11:40. > :11:50.filth, that might be a little bit undone, slight low under. Phil,
:11:50. > :11:50.
:11:50. > :11:56.Howard. Straight to the top, pole position. You did it in 38.24
:11:56. > :12:06.seconds, but because you got black truffle in t I have knocked five
:12:06. > :12:06.
:12:06. > :12:11.seconds off, you did it here. There. Pretty respectable. Nigel, not a
:12:11. > :12:14.chance. Come on! I'm not putting that on. Will Sarah get her food
:12:14. > :12:19.heaven or hell, callers are going for heaven, the guys in the studio
:12:19. > :12:24.have yet to make their minds up. That truffle is Dell illusion
:12:24. > :12:31.shoeious. First a foodie -- delicious, first a foodie film from
:12:31. > :12:36.Floyd around Britain, he's in Ireland, dropping into a great
:12:36. > :12:40.restaurant for some great food. He couldn't decide on what to order so
:12:40. > :12:43.the chef has made him the entire menu. In Port Rush, it is great to
:12:43. > :12:48.find a little restaurant to celebrate the area, George is one
:12:48. > :12:54.of a growing breed of chefs, who is not content to pay lip service to
:12:54. > :12:59.the French, but are creating local dishes second to none. He's cooking
:12:59. > :13:03.salmon, halibut, lobster in a light creamy champagne and butter sauce.
:13:03. > :13:07.Although it looks extravagant, it is simple, what is superb is the
:13:07. > :13:11.freshness of the fish, the lobster is non-essential, and the immediacy
:13:11. > :13:16.of the cooking and serving. You have to admit that was a virtuoso
:13:16. > :13:20.performance from George here. I must taste it. This is a town like
:13:20. > :13:24.cleave done in Somerset, you would hardly find it dazzling selection
:13:24. > :13:34.of stuff around there. Here we are on a blustery Northern Ireland
:13:34. > :13:37.
:13:37. > :13:42.coast. I must taste this. What has this got to do with
:13:42. > :13:47.Ireland? It is all ought, we are on the harbour, it is all caught by
:13:48. > :13:55.local fishermen. Look at this, this I have never seen before. Come
:13:55. > :13:58.close into that. It has call on the outside like faggot? It is
:13:58. > :14:04.vegtables and fillet of lobster roasted in the oven, and served in
:14:04. > :14:10.a lobster sauce. Your own? Yes. you wake up in the middle of the
:14:10. > :14:14.night like a musician and run for the Yamaha, or is it carefully
:14:14. > :14:18.thought out? Some days things come easier than others. You have to
:14:18. > :14:25.work at it and try different ideas, and try and blend them and getting
:14:25. > :14:31.them to work nicely together. going to cut right through the
:14:31. > :14:35.middle, and see this very finely diced ve vegtables, inside, the
:14:35. > :14:40.wonderful fillet of turbot at the bottom. I must taste it and the
:14:40. > :14:46.fabulous rich fish sauce. You should feel very jealous. Now this,
:14:46. > :14:56.fascinating, what are those? They are pork fillet chimneys, wrapped
:14:56. > :14:57.
:14:57. > :15:05.in puff pays trees. What is the stuff on the top? Mushroom duxelle,
:15:05. > :15:10.served with a Rosemary jus. lovely meaty sauce flavoureded. We
:15:10. > :15:16.haven't the time to do this brilliant young chef justice what
:15:16. > :15:21.is this? A fresh orange terrain filled with fresh summer fruits.
:15:21. > :15:27.masterpiece, I have to say, aaward you the imperial stout for being
:15:27. > :15:32.brilliant, for being young, you make me feel like a passe 40-year-
:15:32. > :15:35.old, it is my programme, shove off while I do cooking. Stay with me,
:15:35. > :15:45.off with the coat and on to cooking sketch right away.
:15:45. > :15:46.
:15:46. > :15:50.This, then, is the beef simmering gently in beef stock and stout. I
:15:50. > :15:54.hear you cry, what beef, what Guinness, what stock, this is the
:15:54. > :16:00.classic modern way of cooking beef with oysters and Guinness, the
:16:00. > :16:04.perfect TV meal. This is the perfect TV dinner. Look, wonderful
:16:04. > :16:07.local oysters, fabulous fillet, little shallots, a bit of brown
:16:07. > :16:12.sugar, wonderful meat glaze. The reduction of beef bones and stock
:16:12. > :16:16.and stuff like that, a little butter and stout. As I say, if it
:16:16. > :16:22.isn't good enough to drink it is not good enough to cook with.
:16:23. > :16:28.Perfect. We haven't much time, so I have already poached my fillet of
:16:28. > :16:38.beef in some meat stock and some stout, OK. I have it reduced down
:16:38. > :16:39.
:16:39. > :16:43.to that with a few shallots in and a bay leaf. Because of the bitter
:16:43. > :16:53.sauce you get from the stout and beef stock, a bit of brown sugar,
:16:53. > :17:03.
:17:03. > :17:06.dissolve it in. Then whisk in a few little knobs of butter. While that
:17:06. > :17:13.is finishing off, I will go to George in a minute, you will see
:17:13. > :17:23.what a brilliant chef he is. Brown sugar is essential, it takes the
:17:23. > :17:26.
:17:26. > :17:32.bitterness away and gives it a beautiful flavour. Strain the sauce,
:17:32. > :17:39.save a bit of that. While I cut up the meat I will pop my little
:17:39. > :17:44.oysters in for a second or two. A close-up in there Richard if you
:17:44. > :17:49.can get it. Warm the oysters through. They are naturally raw.
:17:49. > :17:58.You want them glazed with the sauce, only there for a second. You have
:17:58. > :18:07.seen those. Carve that down, cooked, if I may say, to perfection, pink
:18:07. > :18:11.in the middle. Thin slivers of fillet of beef. Maybe because this
:18:12. > :18:21.is for George, I should make a better effort and overlap them like
:18:21. > :18:24.that. A bit of my julienne of vegtables. I have made hundreds of
:18:24. > :18:34.these programmes I still get nervous cooking for really talented
:18:34. > :18:38.
:18:38. > :18:46.people, it is genuinely true. My oysters can go around here.
:18:46. > :18:50.I will get a bit more of this sauce. Under the pressure I don't suppose
:18:51. > :18:54.I have presented it as beautifully as George might do. Come and have a
:18:54. > :19:04.taste, tell me what you think. You might criticise the presentation bs
:19:04. > :19:05.
:19:05. > :19:09.see if the flavours are there. looks very good, it certainly
:19:09. > :19:16.tastes very good. Tell several million people what you think?
:19:16. > :19:22.Fabulous, one of for our new menu. I really do think. Can I taste it
:19:22. > :19:26.and see how I feel about that? Beautiful oysters and beautiful
:19:26. > :19:31.beef. I told you George was a man of integrity, everything he said is
:19:31. > :19:41.true, those oyster are perfect, the beef is brilliant, the sauce is
:19:41. > :19:46.
:19:46. > :19:50.Will Sarah be facing food heaven or hell. You walked away. Food heaven
:19:50. > :19:57.could be passion fruit, masses of passion fruit into a delice, I say
:19:57. > :20:03.little, it is big, with a little tuile biscuits. Food hell would be
:20:03. > :20:07.this pile of meat on ribs, chick Anne beef ribs, egg fried rice. It
:20:07. > :20:12.was 3-0 to everybody at home. What have they decided? I don't know,
:20:12. > :20:18.they look like lovely women and men, lovely people, let's fingers
:20:18. > :20:24.crossed, have they already decided. It is 7-0, you have got passion
:20:24. > :20:28.fruit. Is that a first. It is like a Bolton Wanderers score!
:20:28. > :20:34.Absolutely. What we will do is take our eggs over here. If you can do
:20:34. > :20:40.me three egg yolks and three whites. We will make our custard, that is
:20:40. > :20:47.passion fruit. Theing whites I need in the machine, please. They will
:20:47. > :20:57.be for a lovely Italian meringue. We have some vanilla. Nigel is
:20:57. > :20:57.
:20:57. > :21:03.making the tuile. We have a template I have made out of an ice
:21:03. > :21:09.cream thing. Vanilla in there, sugar. You have the egg whites, and
:21:09. > :21:14.the egg yolks are for the custard. The whites are for an Italian
:21:14. > :21:19.meringue. It is a cold meringue, hot where you add the sugar hot, or
:21:20. > :21:23.boiled, or you do it this way. about the way where you buy the
:21:23. > :21:27.meringues, I have thought of a fourth one for you! You are
:21:27. > :21:34.probably right, I forgot about that one. We have a cream with a pile of
:21:34. > :21:38.whipped cream in there. I can see you are tempted already.
:21:38. > :21:42.With the custard, because this is a custard, normally with custard we
:21:42. > :21:46.use milk, this one we don't. You add the passion fruit straight to
:21:46. > :21:51.this, you get a better flavour to it. You put that on there, we have
:21:51. > :21:56.cooked this out a little bit. Normally you would use milk, this
:21:56. > :22:03.is how you make proper custard. We whisk all that lot together, until
:22:03. > :22:10.it starts to get thick. Pour it in there. We can leave that to one
:22:10. > :22:14.side. Meanwhile, over here, we have got the mixture, which it is, when
:22:14. > :22:19.you leave it. It is not thick yet because we have only two leaves of
:22:19. > :22:24.gelatine in there. We will add the cream and our meringue.
:22:24. > :22:28.It make as lot of noise, three egg whites in there. The biscuits are
:22:28. > :22:33.happening here, the jelly, the toppings, you have a sponge base,
:22:33. > :22:38.then this mixture we are making now, then the jelly at the top. That is
:22:38. > :22:43.passion fruit, passion fruit pulp, gelatine and stock syrup. This sits
:22:43. > :22:49.with jelly on the top. It is three layiers. You bring this to the boil,
:22:49. > :22:54.a bit noisy at this point. But the idea is you get this to what we
:22:54. > :22:58.call soft boil, no jokes. So the idea is we bring this to the boil,
:22:58. > :23:02.and it goes to 120 degrees centigrade, it is hotter than
:23:02. > :23:06.boiling water, then we pour that on to the egg whites. You know when it
:23:06. > :23:12.is ready, it just starts to turn around the edge. All that is in
:23:12. > :23:17.there is sugar and water. The idea behind this is you allow it to come
:23:17. > :23:23.to the boil, the water evaporates off, you end up with the mixture
:23:23. > :23:33.which we call soft boil, it is almost candy floss, this is
:23:33. > :23:33.
:23:33. > :23:38.basically just water and sugar brought to the boil, then spun. Our
:23:38. > :23:46.biscuits are happening over here. I will whisk this up, we pour this
:23:46. > :23:51.mixture carefully on to the egg whites. This is great, if you like
:23:51. > :23:55.meringue, particularly for a lemon meringue pie, and people who are
:23:55. > :24:00.pregnant, because it is cooking the egg whites. It cooks them, there is
:24:00. > :24:06.no raw egg, it is already cooked. You can see that. It is looking it,
:24:06. > :24:16.if we continue to mix this, for about two minutes, you end up with
:24:16. > :24:21.that put your finger in there and taste. Oh my God. That is amazing.
:24:21. > :24:31.We take our meringue there, it is sticky city point. Can I just tell
:24:31. > :24:32.
:24:32. > :24:40.you I'm really happy right now. whisk this together like that, at
:24:40. > :24:46.this point, you will be happier still, we take our cream. I'm just
:24:46. > :24:54.doing noises now! We pour that in there, if you can bring me over the
:24:54. > :25:01.mould. If we whip this all up, you see it starts to thicken up. What
:25:01. > :25:08.you do need is it in the fridge for long enough. You pour that over
:25:08. > :25:13.there. I have done enough for one portion, you can double this, of
:25:13. > :25:17.course. What's everybody else having! We will pop that in the
:25:17. > :25:21.fridge. What you need to do is leave this to rest in the fridge.
:25:21. > :25:27.If you want to speed it up in the freezer, leave it to rest for a
:25:27. > :25:36.couple of hours. For a couple of hours, I will have to go out!
:25:36. > :25:42.we have the topping, it will be worth it, trust me. When you are
:25:42. > :25:52.out, you can I buy one of these, careful when you are doing this.
:25:52. > :26:02.All this is doing is heating up the mould. So when you come to take it
:26:02. > :26:04.
:26:04. > :26:09.off, it should! That's my finger. You can just melt the top a little
:26:09. > :26:15.bit, so it starts to shine up. Nigel over at the end there, has
:26:15. > :26:22.been quite quiet. He has been beefering away making these
:26:22. > :26:28.biscuits. These are the tuile biscuits. What about the black ones
:26:28. > :26:36.Nigel?! Through burned some! take the biscuits, and if you start
:26:36. > :26:42.at one end and go around. Or you do what Nigel has done. Come on.
:26:42. > :26:47.The idea is you just make. Are they just sticking. You keep building up
:26:47. > :26:55.and building up and building up. These are tuile biscuits made out
:26:55. > :27:04.of butter, flour, egg white and that's about it, really. There is
:27:04. > :27:14.some icing sugar. When they are warm they are plyable. When they
:27:14. > :27:14.
:27:14. > :27:23.set, they set quite firm. It looks like a sun! All for you. I know you
:27:23. > :27:28.want a smaller spoon, so I will give you that. What I will do is
:27:28. > :27:37.cut you a portion? If there was nobody else here I wouldn't use
:27:37. > :27:46.even that! I will heat that up, then to cut the delice, delice you
:27:46. > :27:54.just cut it and take a slice of it. Girls I think you ought to come
:27:54. > :28:00.over at this point. You look left out there. There is a northern
:28:00. > :28:10.portion. That is what's left. There you have it, the girls can
:28:10. > :28:10.
:28:10. > :28:20.have that, you can have that, dive in. We have some wine to go with
:28:20. > :28:22.
:28:23. > :28:27.this. Susie is chosen a Muscat2009, available from Waitrose �7.25.
:28:27. > :28:33.Sarah do I need to ask is that food heaven? Just leave us alone for a
:28:33. > :28:39.couple of minutes, will you. Congratulations on your new DVD, it
:28:40. > :28:47.is out in the shops now, definitely I watched it last night, a buy. I'm
:28:47. > :28:51.always left with the bottle. That's all from today, the fantastic Nigel