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