:00:09. > :00:12.Good morning. If you're planning a New Year's diet then we're about to
:00:12. > :00:22.give your 'will power' the ultimate test. This is Saturday Kitchen
:00:22. > :00:36.
:00:36. > :00:41.Live! Welcome to the show. Cooking with me in the studio are two
:00:41. > :00:43.people from very different culinary backgrounds. The first is simply
:00:43. > :00:48.the world's greatest pub landlord from the two Michelin-starred, Hand
:00:48. > :00:52.and Flowers. It's Tom Kerridge. And next to him is a champion of great
:00:52. > :00:56.home cooking. Her books and courses at the famous Ballymalloe cookery
:00:56. > :01:04.school in Ireland have made her a household name. It's Rachel Allen.
:01:05. > :01:08.Good morning to you both. Tom, you are firing off the show, what are
:01:08. > :01:13.you making? I am doing a shin of beef with cabbage.
:01:13. > :01:18.There is also a carrot there. It is special. These are the Hand &
:01:18. > :01:24.Flowers carrots? Yes. It is the way you have grown them?
:01:24. > :01:29.People come back just to have this carrot. Do they just get one?
:01:29. > :01:36.It take as year as there is a year's waiting list. Rachel, what
:01:36. > :01:42.do you do to follow that? I am doing a perfect follow-up, it is
:01:42. > :01:47.chocolate baked Alaska. You have a nice hot chocolate sauce
:01:47. > :01:51.with that? Yes, infused with brandy. And you are not making the ice-
:01:51. > :01:53.cream? No but I am making the meringue.
:01:53. > :01:56.There we go. So, two recipes that will
:01:56. > :01:59.definitely help beat the January blues and we've got a brilliant
:01:59. > :02:02.batch of foodie films from the BBC archives for you too. There's brand
:02:02. > :02:05.new Saturday Kitchen helpings of Raymond Blanc, Celebrity Masterchef
:02:05. > :02:08.and of course, Rick Stein. Now our special guest today is part of one
:02:08. > :02:11.of the largest acting dynasties in showbusiness. His dad, his uncle,
:02:11. > :02:14.his brothers and even his cousins are all award-winning actors. He's
:02:14. > :02:17.now making a name for himself firstly in the hit comedy show,
:02:17. > :02:27.Fresh Meat, and next in a brand new drama here on BBC1 called
:02:27. > :02:27.
:02:27. > :02:32.'Privates'. Welcome to Saturday Kitchen, Jack Fox. Great to have
:02:32. > :02:36.you on the show. Are you last in the line of the dynasty? Well, I
:02:37. > :02:40.have a brother, Winston, he is good-looking. There could be more
:02:40. > :02:45.to come. Is there a particular member of
:02:46. > :02:50.your family that you look to? Or look at your dad and follow his
:02:50. > :02:54.rule? My dad is always the one that I go to. He is the master.
:02:54. > :03:03.Well, you are here, a cookery programme, food heaven or food
:03:04. > :03:06.hell? Well. Exactly. I am going to be cooking
:03:06. > :03:10.something based on your favourite ingredient.
:03:11. > :03:17.So, food heaven, what would it be? It must abchicken number. Anything
:03:17. > :03:24.with chicken in it, I am a fan of. Simple and creamy.
:03:24. > :03:29.What about the dreaded food hell? Coriander. I can't do it.
:03:29. > :03:32.A lot of people don't like it but I believe it is the nation's most
:03:32. > :03:38.popular herb. They are mad.
:03:38. > :03:41.There you go, you have just got yourself coriander, I think! So
:03:41. > :03:44.it's either chicken or coriander for Jack. For food heaven I'm going
:03:44. > :03:47.turn the chicken into a great weekend lunch dish, creamy tarragon
:03:47. > :03:50.chicken and chips. I'll saute the chicken with pearl onions, button
:03:50. > :03:53.mushrooms, white wine and cream. Throw in a handful of tarragon and
:03:53. > :03:56.serve it with some skinny fries on the side. Or Jack could be having
:03:57. > :04:00.food hell, coriander served in two ways to go with a Japanese teriyaki
:04:00. > :04:03.salmon. First, I blanch some coriander then combine it into a
:04:03. > :04:09.rich mayonnaise then use some more in a Thai style sweet and sour
:04:09. > :04:12.salad with bamboo shoots, mint and chilli. They're served with a
:04:12. > :04:16.teriyaki salmon fillet and pile of lotus chips. Well you'll have to
:04:16. > :04:22.wait until the end of the show to find out which one Jack gets. If
:04:22. > :04:26.you'd like the chance to ask a question on the show then call: A
:04:26. > :04:30.few of you will be able to put a question to us, live, a little
:04:30. > :04:33.later on. And if I do get to speak to you I'll also be asking if you
:04:33. > :04:36.want Jack to face either food heaven or food hell. So start
:04:36. > :04:43.thinking. Right, let's cook and starting the new year off for us is
:04:43. > :04:49.this man, it's Tom Kerridge. Have you been to this gentleman's
:04:49. > :04:54.restaurant? I have. So has probably 99% of the nation.
:04:54. > :04:58.Kicking off the year is this man, one of the best chefs in the
:04:58. > :05:02.country it is Tom Kerridge. So, what are we cooking, it is a dish
:05:02. > :05:06.from the Hand & Flowers? This is all about flavours and
:05:06. > :05:09.professionals. It is a strong, punchy flavour. This is perfect for
:05:09. > :05:14.this time of year. It is a shin of beef with cabbage.
:05:14. > :05:17.Sounds good to me. Sounds good to me.
:05:17. > :05:22.Now, I will fire up the pans. I have the shins of beef. Marinaded
:05:22. > :05:25.in red wine for 24 hours. You can see they have taken on the lovely
:05:25. > :05:33.colour. These have the bone out? You can do
:05:33. > :05:42.it with the bone in but when you are brazing it, for that length of
:05:42. > :05:48.time with the bone Mario in it, like the clsic Italian osyo bukow,
:05:48. > :05:53.that Mario disappears. So we want a nice lump of meat.
:05:53. > :05:56.This has a lovely texture. It breaks down it is kept nice and
:05:56. > :06:00.moist. Lots of fat in it, it is delicious.
:06:01. > :06:04.Is this standard red wine? Yes, this is a standard red wine. We
:06:04. > :06:09.have put it into the pan here. We are bringing it up to the boil.
:06:09. > :06:14.What we are doing, where it is marinading it is taking on the
:06:14. > :06:21.protein and the blood from the beef shin. So we bring it up to the boil.
:06:22. > :06:27.All of that scum comes to the top and we take it off and use it for
:06:27. > :06:31.the brazing. So, we have vegetable oil. Just plain vegetable oil. It
:06:31. > :06:35.goes into the two pans. One is for colouring.
:06:35. > :06:40.So you have chopped up some carrots, celery.
:06:40. > :06:50.Do you want ginger? I do want ginger.
:06:50. > :06:50.
:06:50. > :06:58.So we are using a few spices in the mix, some star aniece and ginger
:06:58. > :07:04.and carway seeds it will give it a lovely flavour.
:07:04. > :07:10.What the ginger does, it is not really oriental in flavour but it
:07:10. > :07:14.gives it a lovely casserole flavour to the dish. A nice colour on the
:07:14. > :07:17.beef. Now, if you have not heard about
:07:17. > :07:23.the Hand & Flowers, this year you will hear more as you are starting
:07:23. > :07:29.a cook book? I am. This is my first cook book.
:07:29. > :07:33.I was never very good at homework, so we will see how long it takes to
:07:33. > :07:38.be done! You know better than me what it takes to write a book. We
:07:38. > :07:42.are about to embark on it this year. We will see where it goes. It will
:07:42. > :07:48.be dishes that are easily accessible. Things that people can
:07:48. > :07:52.cook at home. The whole concept of the Hand & Flowers is food that
:07:53. > :07:56.people recognise. We dress it is little more to make it chefy.
:07:56. > :08:01.Hopefully, the book will be along the same sort of lines.
:08:01. > :08:08.Great. So, we have ginger, onion, bay
:08:08. > :08:13.leaves. About five going into the pot. Now a big sprig of thyme.
:08:13. > :08:18.I mentioned the Hand & Flowers but you are expanding, not another
:08:18. > :08:21.restaurant but you are expanding the size of it? We are. You have
:08:21. > :08:27.been to the Hand & Flowers it is a small little place.
:08:27. > :08:30.Small is not the word! We have a lot of people wanting to come in.
:08:30. > :08:40.It is not small but it is very buzzy.
:08:40. > :08:42.
:08:42. > :08:47.I went with a greatest chef from outside of Britain, Pierre, he was
:08:47. > :08:54.the draught excluder, sitting near the door, as it was where you could
:08:54. > :08:59.fit us! I know it is superbusy. Lots of people want to eat with us.
:08:59. > :09:04.There are six telephone lines, up to 1,000 e-mails a day trying to
:09:04. > :09:09.get in to the restaurant. The poor girls are having a nightmare
:09:09. > :09:14.answering everyone but they will get back to them. I promise.
:09:14. > :09:18.OK, so you are colouring this off? Yes, we are sweating it off more
:09:18. > :09:22.than colouring it. It releases the lovely flavours.
:09:22. > :09:26.Now, the carrots. So, the Hand & Flowers carrots are
:09:26. > :09:33.something that have been on from the beginning. It is. The way that
:09:33. > :09:37.we cook the carrots is like the Vichy style, but it is slightly
:09:37. > :09:42.different. We put in the star anise in it.
:09:42. > :09:47.That is these little things here. The whole one. Quite a lot? Yes, it
:09:47. > :09:52.is the flavour that we are looking for. It makes the carrot special
:09:52. > :10:00.along with a huge amount of flavour from sugar, salt and butter.
:10:00. > :10:10.The star anise go in, then the carrots. We braze them. They are
:10:10. > :10:11.
:10:11. > :10:17.cooked a lot softer. I am not really into the al dente veg. I
:10:17. > :10:23.like it cooked proper. Now, in this pan you can see that
:10:24. > :10:28.the red wine is coming up. The scum is coming to the top. We have the
:10:28. > :10:34.lovely smell of the beef with the wine. We reduce the liquor down.
:10:34. > :10:38.What happens is that the sugar and the butter emulsifys and it give as
:10:38. > :10:43.glaze to the carrots. How long do you cook that? I would
:10:43. > :10:48.say up to who minutes, maybe an hour. Then we have this one here.
:10:48. > :10:54.So, a nice colour on the beef. With more time we would get more colour
:10:54. > :10:59.on it, but the red wine begins to colour it straight away. It give it
:10:59. > :11:09.is a lovely flavour. To put a question to our chefs
:11:09. > :11:11.
:11:11. > :11:18.today, call this number: So, in goes the red wine as well?
:11:18. > :11:24.Yes. On top of that we are using beef stock. This comes from
:11:24. > :11:28.supermarket beef stock. You can make your own. You can use dark
:11:28. > :11:34.chicken stock, veal stock. As long as it is flavoured, but don't use
:11:34. > :11:40.fish stock, that is wrong! Do you want me to cook this cabbage?
:11:40. > :11:45.would be great. You are using cumin seeds? Carway
:11:45. > :11:55.seeds. That is the flavour of carway seeds, the star anise and
:11:55. > :11:59.
:11:59. > :12:06.ginger. They are all -- caraway seeds.
:12:06. > :12:11.They are all winter warming spices. Now we braze this in the oven for
:12:11. > :12:18.about three-and-a-half to four hours. Just until it is cooked! We
:12:18. > :12:24.leave it so the secret of it is to use the marinade, but it is the
:12:24. > :12:28.boiling of it that is the key. To get rid of scum on the top? That's
:12:28. > :12:33.right it, exactly. Now with the braise we add the
:12:33. > :12:38.sauce to the pan and reduce it down. That will make our gravy.
:12:38. > :12:43.If you were cooking the carrots for 40 minutes and wanted them for
:12:43. > :12:48.dinner, you can re-heat them? Absolutely. You can see it is
:12:48. > :12:55.beginning to get a caramel thing going on. That is delicious.
:12:55. > :13:01.So we will lift out one of these pieces of the shins of beef.
:13:01. > :13:07.That is a proper portion? Oh, yes. That is the key.
:13:07. > :13:15.You know me, we do proper portions. None of that faffing about stuff!
:13:15. > :13:19.Now the cabbage? With the cabbage, we like to keep its flavour. No-one
:13:19. > :13:26.likes stewed cabbage. Nice and green. Got the salt in
:13:26. > :13:30.there, chef? Got the salt in. Right, that is it, the carrots are
:13:30. > :13:35.coming down, the cabbage is coming down. The beef is ready. We are all
:13:35. > :13:44.over it. Because it is hearty we are not
:13:44. > :13:48.serving any starch. You can serve potatoes with it but for me, this
:13:48. > :13:52.is enough. There is a lovely glaze going on with the carrots.
:13:52. > :13:58.So, if people want to book a table at your restaurant, what is the day
:13:58. > :14:04.to look for? Well, Monday and Tuesday lunchtimes. Weekends, to be
:14:04. > :14:07.fair to get in for a Saturday night table, I don't think it is until
:14:07. > :14:17.August. Someone may correct me if I am
:14:17. > :14:27.wrong. But it is a long wait. Monday and
:14:27. > :14:30.
:14:30. > :14:36.Tuesday lunchtimes, that is the new Saturday night! And Wednesdays! So,
:14:36. > :14:42.lots of flavour here, ginger, star anise, Karaway. So a lovely wintry
:14:42. > :14:47.warmer but without it being too filling. There is no cash hide
:14:47. > :14:53.rates there. And don't forget the carrot? Yes,
:14:53. > :14:56.don't forget the carrot. So here we have the shin of beef with
:14:56. > :15:02.cabbage.$$NEWLINE And it is all about the car identity as well.
:15:02. > :15:12.There we go. Have a seat and dive in. Tell us what you think of that.
:15:12. > :15:14.
:15:14. > :15:19.It looks unbelievable. Chefs are obsessed with cooking al
:15:19. > :15:27.dente, but it really works well when you cook it for lovely.
:15:27. > :15:37.If you keep the size there, keep it clean, the flavours are lovely.
:15:37. > :15:38.
:15:38. > :15:43.clean, the flavours are lovely. Oh, my God! Hmm! Right we need wine
:15:43. > :15:50.to go with this. There is no January detox on Saturday Kitchen,
:15:50. > :15:56.of course. We sent Olly Smith to Kent. So what has he chosen to go
:15:56. > :15:59.with Tom's tasty beef? I have come to the star town of Royal Tunbridge
:15:59. > :16:03.Wells. Where the good people of Britain have been known to take to
:16:03. > :16:13.the waters for years, but fork Saturday Kitchen, I'm going to take
:16:13. > :16:14.
:16:14. > :16:20.the wine. Where is first?! With Tom's splendid shin, a low tannin
:16:20. > :16:25.red wine is the order of the day. You could go for one of these, a
:16:25. > :16:34.Pinot Noir from Romania. A cracking part of the world for wine. Well
:16:34. > :16:38.worth checking out, but with Tom's use of anise and ginger, it is very
:16:38. > :16:46.aromatic, I have been recently delighted by the power of Portugal.
:16:46. > :16:50.So I selecting this Extra Special Dao. Perfect for the shindig! This
:16:50. > :16:53.comes from the Dao in the north of the country of Portugal, it is
:16:53. > :16:59.ringed by mountains. That gives protection from the harsh weather.
:16:59. > :17:06.So the wines are age-worthy and elegant.
:17:06. > :17:10.I love it! It is a bonanza of flavours but light on its feet it
:17:10. > :17:19.is the delicate structure that is perfect with the shin. The shin is
:17:19. > :17:25.soft. It would be a crime to stump it with a wine that is too chunky.
:17:25. > :17:30.This has good, summerery fruity character in the vinho. This has
:17:30. > :17:35.been kissed by the Portuguese sun. Then what I need is also the
:17:35. > :17:42.intensity to play with the exotic flavours from the cloves and the
:17:42. > :17:50.anise. This has it by the buckets. Tom, here is to your shins of
:17:50. > :17:54.glory! Cheers! Cheers indeed. I am going to live on carrots from now
:17:54. > :18:01.on. What do you think of the wine to go with it? Great.
:18:01. > :18:04.It goes with the shins of glory! A great bargain too.
:18:04. > :18:10.A great wine. A great choice. wonderful.
:18:10. > :18:15.Happy with that? That is delicious. Coming up, Rachel has an all-time
:18:15. > :18:21.classic desert to show us, what is it again? Chocolate baked Alaska.
:18:21. > :18:31.How retro is that?! Very. Now it is time it look East for Rick Stein.
:18:31. > :18:43.
:18:43. > :18:51.He is reminiscing about Cambodia's Out of all the countries I'm
:18:51. > :18:57.I can safely say that It was the French Riviera
:18:57. > :18:58.who built villas here to get away from the noise
:18:58. > :19:00.and the crowds of Phnom Penh.
:19:00. > :19:03.But when the Khmer Rouge's grip grew tighter, they were too scared
:19:03. > :19:06.to go back and the villas were wrecked and looted by the regime.
:19:06. > :19:08.The Khmer Rouge were determined to destroy anything
:19:08. > :19:10.linked to their Imperial past.
:19:10. > :19:13.It's funny, but you can still sense- echoes from a time
:19:13. > :19:17.when this place would be thriving with a refined and elegant crowd,
:19:17. > :19:21.entertaining in their sumptuous gardens.
:19:21. > :19:23.But as food plays a tremendous part in visiting a country,
:19:23. > :19:25.it seems fitting to start with their national dish, Fish Amok,
:19:25. > :19:28.which was cooked for me by Shanty at my hotel.
:19:28. > :19:29.Well, Shanty, the cook, first of all
:19:30. > :19:31.made a container out of a banana leaf.
:19:31. > :19:34.Now I'm not suggesting that you go out to your local supermarket
:19:34. > :19:35.and buy a banana leaf, though you can get them
:19:35. > :19:38.in good South East Asian shops these days.
:19:38. > :19:41.But I would suggest you use an earthenware pot or a little porcelain pot.
:19:41. > :19:44.It does need something a bit celebratory to do it.
:19:44. > :19:50.She took a blender and first added a couple of handfuls of lemon grass.
:19:50. > :19:53.Then she added three large cloves of garlic and two shallots.
:19:53. > :19:55.And now fresh turmeric,
:19:55. > :19:58.she peeled that, I suppose a bit about that long,
:19:58. > :20:02.and next she took some dried chillies, red dried chillies,
:20:02. > :20:07.and just de-seeded them, just about- that much, and added that.
:20:07. > :20:09.And next she took some galangal and peeled that.
:20:09. > :20:13.Now, galangal is the same sort of plant as ginger
:20:13. > :20:18.or indeed turmeric. It's a rhizome and it's got a sort of spicy taste,
:20:18. > :20:22.which is sort of slightly reminiscent of ginger, but not quite.
:20:22. > :20:26.Then she took a couple of kaffir lime leaves and then she added a handful of peanuts.
:20:26. > :20:29.I went to check and they'd actually toasted them,
:20:29. > :20:31.probably in a frying pan beforehand,
:20:31. > :20:34.just give them more of a nutty flavour.
:20:34. > :20:38.And then she added a large wine glass full of coconut milk,
:20:39. > :20:41.and then she blended everything together.
:20:41. > :20:45.The whole kitchen was filled with those lovely fragrant aromas
:20:45. > :20:47.of the lemon grass and the kaffir lime leaves.
:20:47. > :20:50.Now we went over to what I call the larder cook,
:20:50. > :20:52.who was preparing the cat fish.
:20:52. > :20:54.So she cut the skin away from the fish
:20:54. > :20:57.and then cut that into thick slices,
:20:57. > :21:02.and then cut those slices into, what I'd call, bite-sized chunks.
:21:02. > :21:06.Now, you're not going to get cat fish in your local supermarket,
:21:06. > :21:10.but in my view you'd be better off using a sea fish, a ling.
:21:10. > :21:14.I think it's got a very similar texture, cos it's quite sort of like
:21:14. > :21:16.So she puts the paste into hot oil.
:21:16. > :21:17.I think it was palm oil,
:21:17. > :21:20.and then she adds sugar and a couple of tablespoons of soy sauce.
:21:20. > :21:22.These pastes are the essence of cooking here.
:21:22. > :21:25.They've got different names all over South East Asia.
:21:25. > :21:28.Now Shanty puts in a teaspoon of salt, and some star anise,
:21:28. > :21:30.a couple of them, kaffir lime leaves, again a couple,
:21:30. > :21:35.about a cup of coconut milk and then in with the fish.
:21:35. > :21:37.The whole lot is thickened with beaten eggs.
:21:37. > :21:38.It's more common over here than I'd have to thought,
:21:38. > :21:40.to use eggs to thicken sauces and soups.
:21:40. > :21:42.I think it's the Chinese influence.
:21:42. > :21:44.And now she adds a leaf called noni,
:21:44. > :21:47.the Latin name is Morinda citrifolia.
:21:47. > :21:50.It's usually called the Indian Mulberry, and the fruit of it
:21:50. > :21:55.is sometimes called the Vomit That's nice(!)Fruit.
:21:55. > :21:58.Of course, you won't be able to get the leaves at home
:21:58. > :22:01.and I suggest using coriander.
:22:01. > :22:06.And then the whole lot is popped into a little banana leaf cup as one portion.
:22:06. > :22:09.A touch of beaten egg over the top,
:22:09. > :22:12.and into the steamer for ten minutes,
:22:12. > :22:17.and served with some fragrant Cambodian rice.
:22:17. > :22:27.Would you say that is Cambodia on a plate, really,
:22:27. > :22:41.
:22:41. > :22:44.No dish in South East Asia is complete for me without fish sauce,
:22:44. > :22:48.apart from puddings, that is.
:22:48. > :22:52.This factory in Kampot has been making fish sauce for 14 years.
:22:52. > :22:54.It looks a bit like a winery. I mean, there's all the wooden vats
:22:54. > :22:56.and, actually, how they make it is very similar to making wine.
:22:56. > :22:59.They just put loads of anchovies in the vat with salt
:22:59. > :23:02.and then press it like wine, with stones in this case
:23:02. > :23:04.rather than a hydraulic press.
:23:04. > :23:06.And I think it's probably the most important food in Cambodia -
:23:06. > :23:08.it's called tuk trey by the way -
:23:08. > :23:10.next only to rice, and the reason for that is that
:23:10. > :23:12.a lot of people in Cambodia haven't got a lot of money,
:23:12. > :23:15.so they tend to cook rice and this is the only form of protein.
:23:15. > :23:17.They put vegetables, fish sauce in the rice,
:23:17. > :23:19.and they've got a perfectly balanced dish.
:23:19. > :23:22.Wherever my travels take me, I'm going to pick up recipes
:23:22. > :23:24.which everyone can cook at home,
:23:24. > :23:27.with ingredients found in any local supermarket.
:23:27. > :23:30.Well, this cured beef salad would not be what it is
:23:30. > :23:32.without fish sauce.
:23:32. > :23:36.I love these salads, in fact I've got far too many in the programmes.
:23:36. > :23:39.They normally come with green mango, green papaya.
:23:39. > :23:41.In this case, it's beef and bean sprouts,
:23:41. > :23:44.but they all have fish sauce in it.
:23:44. > :23:46.That is the sort of thing that binds them all together,
:23:47. > :23:50.but then, of course, you've got to have lime juice, chilli, basil.
:23:50. > :23:52.All those lovely flavours.
:23:52. > :23:53.This is a really refreshing salad
:23:53. > :23:56.and it's the juice of fresh limes that give it a zing.
:23:56. > :23:59.Now some finely chopped lemon grass,
:23:59. > :24:02.making sure you've got rid of the tough outer leaves.
:24:02. > :24:06.Next, the all important fish sauce.
:24:06. > :24:09.I couldn't get the Cambodian one back at home, so I'm using the Thai version.
:24:09. > :24:13.But in my view, the Cambodian one was more subtle.
:24:13. > :24:16.Now this is really important, shrimp paste.
:24:16. > :24:20.It smells quite repugnant, but tastes wonderful.
:24:21. > :24:24.Mixed together with fish sauce and a drop of water.
:24:24. > :24:29.In fact, I think there's a good marketing opportunity here to sell Cambodian fish sauce.
:24:29. > :24:32.Then palm sugar with a lovely fudgey taste
:24:32. > :24:35.and the best ones have a flavour of smoke too.
:24:35. > :24:39.Then shallots and bean sprouts, along with chopped peanuts
:24:39. > :24:44.and fresh chopped chilli, for some who like it really hot, like me.
:24:44. > :24:47.I sometimes get criticised for using too much chilli,
:24:47. > :24:49.but it's essential in this salad.
:24:49. > :24:55.Next the leaves of fresh mint and basil. You can use coriander too.
:24:55. > :24:57.All that is coarsely chopped.
:24:57. > :25:01.It's a great dish for summer, with a really cold beer,
:25:01. > :25:05.or, in these squeaky clean times, a non-alcoholic beverage.
:25:05. > :25:10.Finally, the whole lot is covered with the fragrant dressing.
:25:10. > :25:12.One of the things I learnt about all these salads is really,
:25:12. > :25:15.you shouldn't make them until they're ordered, certainly in a restaurant,
:25:15. > :25:18.because they start to lose their crunch and their fragrance so quickly afterwards.
:25:18. > :25:21.So it's just make it, serve it, eat it.
:25:21. > :25:25.I think these dishes are the best way in the world to go on a diet.
:25:25. > :25:27.They're so healthy. I mean, there's plenty of protein
:25:27. > :25:30.in that beef there, but there's loads of vegetables.
:25:30. > :25:32.You'd have your fruit and veg requirement on a daily basis
:25:32. > :25:35.every time you ate one of these salads.
:25:35. > :25:45.I just love 'em.
:25:45. > :25:46.
:25:46. > :25:46.There'll
:25:46. > :25:46.There'll be
:25:46. > :25:48.There'll be more
:25:48. > :25:52.There'll be more from Rick's Eastern adventures next week. Now,
:25:52. > :26:02.We've had an email from Helen Money who wants to know how to prepare
:26:02. > :26:07.
:26:07. > :26:11.and cook one of my favourite vegetables - the butternut squash.
:26:11. > :26:19.Most of the butternut squash we have in this country comes from
:26:19. > :26:24.Africa. Ch -- I am using a speed peeler to peel it. The reason to
:26:24. > :26:26.treat it in two parts is that one part doesn't have seeds in, the
:26:26. > :26:31.part doesn't have seeds in, the other part does.
:26:31. > :26:36.It is better to feel as a whole. It is very simple to use this.
:26:36. > :26:41.Then, what we can do is that the seeds are in the bottom part. This
:26:41. > :26:48.is where the relations of the butternut squash originate from. It
:26:48. > :26:52.is a member of the melon family. This is where the seeds are in it.
:26:52. > :26:58.Or the cucumber family as well. So the bottom has the seeds in it. The
:26:58. > :27:04.top does not. So we can slice this through. I am going to make this
:27:04. > :27:10.into a simple soup. Very quick. It will be cooked, hopefully, in
:27:10. > :27:15.realtime. So we can chop this up into small pieces so it cooks
:27:15. > :27:20.quickly. I have stock warming up. A little bit of chicken stock or veg
:27:20. > :27:26.stock you can use. So thinly slice it. It also makes amazing pickles
:27:26. > :27:32.with this. You can salt-bake it. I know that Tom is a lover of this,
:27:32. > :27:38.but it is also brilliant with ice- cream. If you puree it with ginger.
:27:38. > :27:48.Make a puree of it and add it to a mixture to make a cream.
:27:48. > :27:53.
:27:53. > :27:59.Like a custard mix? Really simp. So we throw in the stock. Bring it
:27:59. > :28:05.to the boil. Cook it quickly for about ten minutes. A touch of cream
:28:05. > :28:15.in there. Then using an onion with my new gadget that I got this
:28:15. > :28:17.
:28:17. > :28:22.Christmas. What I got was a 1963 numberplate for my Mini, what I got
:28:22. > :28:28.was... A paur of onion goggles! -- pair.
:28:28. > :28:33.They actually work. It is the colours, James.
:28:33. > :28:39.To be fair, that was left in the shop, I think. You don't want
:28:39. > :28:46.another colour, that would make you look ridiculous! I know! So, let's
:28:46. > :28:51.cook this through, with the onions. Then add a touch of lime juice.
:28:51. > :28:58.Now, Jack, first of all, congratulations on the new
:28:58. > :29:03.programme. This is pirate pirate? - - Privates? It is set in the 1960s.
:29:03. > :29:09.Yes, the 1960s. The National Service. It is a group of young
:29:09. > :29:13.lads, eight lads who get together in a military base and go through
:29:13. > :29:17.the National Service together. This is based towards the end of
:29:17. > :29:23.the National Service finishing? it is the last year.
:29:23. > :29:29.It is a rude awakening, really? they took us out two weeks before
:29:29. > :29:35.the filming to have us marched around the parade ground, shouted
:29:35. > :29:38.at by the majors. It was a fun experience. Was this filmed on a
:29:38. > :29:43.military base? It was in Northern Ireland. So you were surrounded by
:29:43. > :29:48.people that did it for a living. I think that added to it. Everyone
:29:48. > :29:52.wanted to do a good job. To be good at what they did as you are
:29:52. > :29:56.surrounded by people that do it. It was amazing. A wonderful thing to
:29:56. > :30:02.be a part of. You play one of the eight
:30:02. > :30:06.characters but they are a real mix and match, but you all seem to gel
:30:06. > :30:11.in the send in I think so. I think that is what the army was made to
:30:11. > :30:15.do. To break you down and build you up again. To make you a unit. You
:30:15. > :30:21.get that when you are marching around. You want to be good. You
:30:21. > :30:26.want to be a part of the team. You don't want to let et team down. The
:30:26. > :30:31.people are essentially the same it breaks them away from their social
:30:31. > :30:36.construction and come together to be a part of the team.
:30:36. > :30:42.And you didn't want to let the team down, what an acting family you
:30:42. > :30:47.come from? There is one coming through the ranks but there is your
:30:47. > :30:52.father, uncles? Yep. Dad, uncle, cousins.
:30:52. > :31:01.Who has the golden egg? That is a difficult question.
:31:01. > :31:06.Was it not your uncle, Edward Fox deprbgs? -- Foxx.
:31:06. > :31:10.To be specific about somebody being better than the other it is
:31:10. > :31:16.difficult. There must be someone? I don't know.
:31:16. > :31:22.If I had any of their careers, I would be blessed and happy.
:31:22. > :31:27.Your uncle was in Day of the Jackal? He was, that was Saddam
:31:27. > :31:32.Hussein's favourite film! So, that was great in that way! We know you
:31:32. > :31:37.also from Fresh Meat. There is a new series coming from that? Yes,
:31:37. > :31:40.series three. It has been quick it was not long ago since I started
:31:40. > :31:46.that. What is that like playing the
:31:46. > :31:50.comedy role? Is that to do with the script? Do you adapt it as you go?
:31:50. > :31:55.Well, the writer also made Peep Show and Four Lines. They are a
:31:55. > :31:58.great team to work for and very, very funny people.
:31:58. > :32:02.They laugh with you. They let you realise what they
:32:02. > :32:07.think is funny and what you think is funny, but it is all down to
:32:07. > :32:12.them. We are lucky to bring in our own little insight, but it is their
:32:12. > :32:17.baby, their project for sure. So, let's re-cap what is going on
:32:18. > :32:21.here. The spinach. The croutons which are toasted off. The soup is
:32:21. > :32:25.here, I can transfer that to the blender.
:32:25. > :32:30.Most people think that butternut squash take as long time to cook
:32:31. > :32:36.but doing pickles and stuff it cooks quickly. Blend it up.
:32:36. > :32:45.It will take about 30 seconds on that. The spinach is to add texture
:32:45. > :32:48.to that. All you are doing is wilting that
:32:49. > :32:53.down and throwing it on here. We are serving this with a little bit
:32:53. > :32:57.of lime. This is the key to butternut squash, you need lots of
:32:57. > :33:05.salt. But you can get away with less salt
:33:05. > :33:10.if you put the lime juice in it. I need a piece of paper and a pen!
:33:10. > :33:15.The recipes are all there! We basically put in the lime juice and
:33:15. > :33:21.continue to blend it. You do need to season it but you can do it with
:33:21. > :33:31.poached egg, boiled egg. It is the lime juice that adds the key. To
:33:31. > :33:31.
:33:31. > :33:39.get more juice of the lime, in the microwave for ten seconds.
:33:39. > :33:48.Then all we do is take the soup... You get this lovely colour from it.
:33:48. > :33:52.If I started now, how long would it take to get as good as you? About a
:33:52. > :33:59.week-and-a-half! This whole thing would have taken me hours to create.
:33:59. > :34:05.I promise you! I have just got Brian Turner out at the back making
:34:05. > :34:10.it all! But he has to leave at 10am as the horse racing starts then.
:34:10. > :34:16.Nice. A little bit of salt. You do need a
:34:16. > :34:19.bit of seasoning, I tell you in there.
:34:19. > :34:27.Now we pop that on here.$$NEWLINE There.
:34:27. > :34:34.You have this lovely soup. Parmesan would be good with that.
:34:34. > :34:41.I knew you would alter the recipe! Add something really expensive.
:34:41. > :34:50.Just leave it as it is. This is Morrowow star than Michelin star! A
:34:50. > :34:56.few bits of croutons and a swirl of cream on if you have Tom Kerridge
:34:56. > :35:00.in your house. That is �29.50. There you have a
:35:00. > :35:05.little soup. Bon appetite. Dive into that.
:35:05. > :35:11.This is going to be good. It is amazing. This is the problem.
:35:11. > :35:15.I am going to eat all of this now. You can buy it out of a tin it is
:35:15. > :35:19.so much easier. Saves the hassle and the washing up.
:35:19. > :35:22.What will I be cooking for Jack at the end of the show? It could be
:35:22. > :35:25.food heaven, chicken. The chicken is sauteed with pearl onions,
:35:25. > :35:28.button mushrooms, white wine and cream. I'll throw in a handful of
:35:28. > :35:31.tarragon and serve it with some skinny fries. Or Jack could be
:35:31. > :35:35.facing food hell, coriander which I'll serve in two ways. First I'll
:35:35. > :35:37.blanch some then use it in a creamy mayonnaise. I'll use more in a thai
:35:37. > :35:40.style sweet and sour salad with bamboo shoots, Chinese greens and
:35:40. > :35:44.mint. Both are served with a teriyaki fillet of salmon and lotus
:35:44. > :35:48.chips. Some of our viewers and the chefs in the studio get to decide
:35:48. > :35:51.Jack's fate today but you'll have to wait until the end of the show
:35:51. > :35:53.to see the final result. Right, It's time to begin our Saturday
:35:54. > :35:56.Kitchen journey to revisit the hunt for the latest Celebrity Masterchef.
:35:56. > :35:59.First to enter the competition are Ann Charleston, Steve Parry, Jamie
:35:59. > :36:09.Theakston and Javine Hilton. And they begin with the mystery box
:36:09. > :36:34.
:36:34. > :36:42.they begin with the mystery box This is your opportunity
:36:42. > :36:44.Underneath that box, and what we want you to do
:36:44. > :36:45.You don't have to use all the ingredients,
:36:45. > :36:47.but we want you to demonstrate some skill.
:36:47. > :36:51.What I would like to see today is something we can build on.
:36:51. > :36:53.Edible, I think is the word. Edible.
:36:53. > :36:55.Now lift your box.
:36:56. > :37:01.Today's main ingredient is a whole gurnard.
:37:02. > :37:11.Guys, 50 minutes, one plate of food. Let's cook!
:37:12. > :37:13.
:37:13. > :37:16.Dad-of-two Jamie Theakston hosts a breakfast radio show
:37:16. > :37:26.and loves to cook his family traditional British fayre.
:37:26. > :37:33.
:37:33. > :37:34.You've had 12 minutes!
:37:35. > :37:37.You all right, Madge? I mean, Anne!
:37:37. > :37:40.Former Neighbours actress Anne Charleston was taught to cook by her mum,
:37:40. > :37:50.who was known locally as "the Pavlova Queen of Melbourne".
:37:50. > :37:53.
:37:53. > :37:55.So what's the dish going to be today, Anne?
:37:55. > :38:00.I don't know what to call it, John,- but it's a fish in there
:38:00. > :38:02.that's filled with herbs, onion, lemon,
:38:02. > :38:05.and garlic, of course.
:38:05. > :38:08.Two cloves of garlic. Can you make it taste great?
:38:08. > :38:12.I don't know. I don't know how much- longer it's got to cook, either.
:38:12. > :38:17.I haven't done a whole fish like that before.
:38:17. > :38:19.But, Anne, you're a pescatarian. You must have cooked a lot of fish.
:38:19. > :38:22.I do, but I'm lazy. I buy fillets.
:38:22. > :38:29.Anne, good luck with it. Thank you. Cheers, Madge.
:38:29. > :38:38.25 minutes gone, guys. That means you are halfway.
:38:38. > :38:48.Olympic swimmer Steve Parry likes to cook with vegetables grown- in his mother-in-law's allotment.
:38:48. > :38:54.
:38:54. > :38:55.He is really battling away. I just hope the state of that bench
:38:55. > :39:00.isn't an indication of the state of- Steve's cookery mind right now.
:39:00. > :39:07.You have 15 minutes left.
:39:07. > :39:09.Singer Javine is used to tough competition,
:39:09. > :39:18.having represented the UK in the Eurovision Song Contest.
:39:18. > :39:20.Hello. How are you doing? I'm all right, thanks.
:39:20. > :39:24.Do you have an idea of whatyou're going to cook for us? I'll do- that fish with parsley sauce.
:39:25. > :39:29.I'm going to do sauteed potatoes and some caramelised carrots.
:39:29. > :39:34.How much cooking do you do? I tend to cook really easy dishes like Spaghetti Bolognese, curries.
:39:34. > :39:40.I've got a little girl too, so as soon as she gets in, she needs something quick in her tummy.
:39:40. > :39:41.Then, if I've got the time,
:39:42. > :39:46.I'll have friends around and cook something a bit more refined.
:39:46. > :39:49.You seem quite comfortable here. Yeah, I am. I think I've got it under control.
:39:49. > :39:55.Are you going to win this competition? I'm going to try my best. Why not?
:39:55. > :40:05.You've got ten minutes... I know!
:40:05. > :40:15.
:40:15. > :40:25.Get your food on your plates, guys. You've got 90 seconds left.
:40:25. > :40:27.
:40:27. > :40:37.Your time's up.
:40:37. > :40:41.
:40:42. > :40:46.First up is Jamie, who took two fillets off the gurnard
:40:46. > :40:51.and has served them with crushed potatoes, black cabbage
:40:51. > :40:55.and a creamy white wine sauce.
:40:55. > :41:01.The black cabbage could be boiled a bit more.
:41:01. > :41:02.It's a bit chewy.But your fish is cooked beautifully.
:41:02. > :41:06.It's lovely and soft. It's reallywell seasoned. The skin is crispy, the potatoes are really soft.
:41:06. > :41:16.Love the tarragon on the background.- I think it's a really good dish. Thank you.
:41:16. > :41:16.
:41:17. > :41:19.Anne roasted and flaked her gurnard
:41:19. > :41:24.and served it on a bed of rice and gremolata.
:41:24. > :41:28.I'm very pleased that we didn't have the whole thing
:41:28. > :41:32.I'm going to give you the benefit of the doubt and say, good, you've got a perfectly edible dish up,
:41:32. > :41:37.because the way you started this, I was doubting that you would. Did you get a bone there? No.
:41:37. > :41:46.What I did get was a garlic nearly as big as that lemon!
:41:46. > :41:49.Steve's gurnard fillets have been served on a bed of rice,
:41:49. > :41:59.with roasted beetroot, carrots and celery.
:41:59. > :42:00.
:42:00. > :42:03.That is almost a culinary impossibility.
:42:03. > :42:07.That is a slice of rice.
:42:07. > :42:09.I've heard of rice cakes before, but...
:42:09. > :42:12.I was so nervous through the whole thing, all I did was concentrate on- trying to sort that fish out.
:42:13. > :42:22.It was a nightmare! At least we've got a plate of food. That's good.
:42:22. > :42:24.I really like your roast root veg. I think that's really delicious.
:42:24. > :42:26.The thought process is a good one,
:42:26. > :42:29.but there are lots of mistakes on this plate.
:42:29. > :42:35.Your fish is dry and has gone a bit chalky.
:42:35. > :42:45.That rice is quite incredible.
:42:45. > :42:46.
:42:46. > :42:49.Javine has served her fried gurnard- on sauteed potatoes,
:42:49. > :42:58.with a white wine and parsley sauce.
:42:58. > :43:02.The flesh of the fish is soft, it's flaking and well seasoned.
:43:02. > :43:06.Your sauce has got a slight bit of acidity
:43:06. > :43:08.and it's got a buttery, buttery base.
:43:08. > :43:18.I really like that dish.
:43:18. > :43:18.And
:43:18. > :43:18.And you
:43:18. > :43:21.And you can
:43:21. > :43:25.And you can see how the celebrities get on when they face their first
:43:25. > :43:34.skills test in about 20 minutes or so. Still to come this morning on
:43:34. > :43:38.Saturday Kitchen Live. Raymond Blanc is on the hunt for wild
:43:38. > :43:46.mushrooms. After a successful trip to the forest, he is back in the
:43:46. > :43:49.kitchen, preparing a stunning salt- crust pigeon. Rachel is up against
:43:49. > :43:53.one of the most EGGS-perienced chefs in the country. It gets worse.
:43:53. > :43:58.She will need the cluck of the Irish to go up against Gennaro
:43:58. > :44:04.Contaldo. You can see the action live. Will Jack be facing food
:44:04. > :44:12.heaven or food hell? Coriander two ways to go with a teriyaki salmon
:44:12. > :44:16.fillet is food hell. Chicken is food heaven. Cooking next, the
:44:16. > :44:26.first lady of Irish cooking it is the brilliant Rachel Allen. We have
:44:26. > :44:26.
:44:26. > :44:31.one of the ultimate cakes, this one, 1970s retro food? What is it?
:44:31. > :44:36.Fabulous, chocolate baked Alaska. It consists of three layers. I am
:44:36. > :44:41.making a chocolate cake, then vanilla ice-cream, then meringue.
:44:41. > :44:44.It is baked in the oven, served It is baked in the oven, served
:44:44. > :44:49.with a rich, creamy sauce. You are making the cake first. I
:44:49. > :44:55.will do the meringue. So I will make that. You have the butter
:44:55. > :45:01.there? I have soft butter. For a classic sponge it is equal
:45:01. > :45:07.quantities of butter, sugar, self- raising flour and two eggs. Then
:45:07. > :45:13.for the meringue you have egg whites, sugar and cream of tartar.
:45:13. > :45:19.So put half of the sugar in with the egg whites and the cream of
:45:19. > :45:25.tartar and the rest of the sugar goes in after the beating.
:45:25. > :45:30.So, the baked Alaska is sometimes called, or otherwise known as
:45:30. > :45:37.Norwegian omelette. You are going to tell me now that
:45:37. > :45:47.Norwegians have invented? Yes! Scandinavians invented everything
:45:47. > :45:48.
:45:48. > :45:54.that is cool! No, they didn't, they invented IKEA! They all have proper
:45:54. > :46:04.furniture over there, it is only us fools that have to build it
:46:04. > :46:09.ourselves! It comes from America. It was from a restaurant called Del
:46:09. > :46:16.Monico's? They showed me how it was made. Similar to this, but they use
:46:16. > :46:20.banana ice-cream. Really? Apparently, baked Alaska is
:46:20. > :46:24.had on February the 1st, so everyone can get ready for. This
:46:24. > :46:34.So, the butter and sugar is soft. Now I add in the eggs.
:46:34. > :46:36.
:46:36. > :46:43.So I will throw in the sugar... Half of the sugar! Do as you're
:46:43. > :46:48.told, chef. Do as you're told! whisking in first and then the rest
:46:48. > :46:51.later on? Yes. Exactly. Now I have dark chocolate that is
:46:51. > :46:56.melting here. Can I pour that in.
:46:56. > :47:01.Thank you. With a little spatula is great.$$NEWLINE Tom is probably the
:47:02. > :47:06.busiest chef in the restaurant, you are probably the busiest chef
:47:06. > :47:10.behind a computer. You have another book coming out? Yes, Cake is
:47:10. > :47:14.coming out. I had a lot of fun testing for it.
:47:14. > :47:19.But it is different testing for a baking book to testing for any
:47:19. > :47:29.other kind of a book. Where if it is a disaster in the oven, that is
:47:29. > :47:34.it, you have to go back to scratch, but really great and lots of simple,
:47:34. > :47:42.everyday cakes, but this one, I love. It always looks dramatic with
:47:42. > :47:47.the meringue, baked in the oven, it comes out like a snowy mountain top.
:47:47. > :47:55.Right. I will pop that ice-cream in the second for a second.
:47:55. > :48:00.I'm sifting in the self-raising flour. We have an oven heated to
:48:00. > :48:03.180 degrees. Do you sift in the flour? I sometimes do and sometimes
:48:03. > :48:09.don't. I don't. That is something that
:48:09. > :48:16.they did back in 1910. They used to have flour weefls then,
:48:16. > :48:24.that is why they saved it -- weevils.
:48:24. > :48:30.Well, it can be good to lighten it, but if adding to a wet mixture, I
:48:30. > :48:37.would not bother. Now I have a 20 centimetre cake
:48:37. > :48:46.taken here. It is lined on the base. Put this into the oven. This bit
:48:46. > :48:50.can be done a day or two in advance. Now I'm going to bake it until a
:48:50. > :48:57.secure comes out clean from the centre.
:48:57. > :49:01.It will rise nicely -- skewer. So, how long can I bake that for?
:49:01. > :49:08.About 24 minutes. So that is in there.
:49:08. > :49:14.The next thing I have to do is the ice-cream bit. Here is the cake
:49:14. > :49:22.here. So the ice-cream, I have a couple
:49:22. > :49:29.of tubs. I am using vanilla. You say that the classic is the banana.
:49:29. > :49:38.Yes, they do it in America with banana and apricots.
:49:38. > :49:46.This is the thing that I love. It can be strawberry, chocolate.
:49:46. > :49:52.Anything. Now, the sponge and now the ice-
:49:52. > :49:59.cream. Can you double layer it? should not have opened my mouth.
:49:59. > :50:03.Every time I do, I get a job. This is a handy tip. Then the ice
:50:03. > :50:11.cream is good. It is a little bit soft.
:50:11. > :50:21.Thank you! I am going to press it into the bowl and pop it into the
:50:21. > :50:27.freezer just for a little bit. Fabulous.
:50:27. > :50:36.Oh, it is ice-cream. I thought you had been to Starbucks or something!
:50:36. > :50:43.I know it looks like a coffee cup! This is going to be a bomb-shape.
:50:43. > :50:47.How is the meringue? Is it nice and stiff? It is getting there.
:50:47. > :50:53.So, press that down. Put it in the freezer.
:50:53. > :51:03.All of today's recipes, including this one from Rachel are on the
:51:03. > :51:19.
:51:19. > :51:23.Oh, yes, don't overbeat it. I'm not going to overbeat it!
:51:23. > :51:28.it -- the ice-cream out on to the cake.
:51:28. > :51:38.This is easy. People think that Alaska is going to take days to
:51:38. > :51:41.
:51:41. > :51:51.make, but it is not. Can I a spat lar? Actually, can I
:51:51. > :52:01.
:52:01. > :52:11.have this one... Oh, yeah, do that as well! Fabulous.
:52:11. > :52:14.
:52:14. > :52:19.Now I need a palette knife. Now, doesn't this look like a snow-
:52:19. > :52:25.capped mountain? Skiing down. I don't do skiing, you see.
:52:25. > :52:30.Do you not? Why not? I don't understand the point of going up a
:52:30. > :52:33.hill and back down again. Well, you drive a car in a circle
:52:33. > :52:42.around. How long is this going in the oven
:52:42. > :52:48.for? A really hot oven. 220 degrees. It will be gorgeous.
:52:48. > :52:53.That looks like a mountain now. You could put this into the freezer
:52:53. > :52:59.now for a couple of hours. It will take an extra four to five minutes
:52:59. > :53:06.in the oven. So, while that is in the oven, the
:53:06. > :53:16.chocolate sauce. I have equal kauntities of cream and chocolate.
:53:16. > :53:17.
:53:17. > :53:22.So using 200 mls of cream, then 200 grams of chocolate. I am using
:53:22. > :53:28.brandy as well but you can use Grand Marnier.
:53:28. > :53:33.So, lots of people have this left over after Christmas, the rum or
:53:33. > :53:40.the brandy. Did you know that Admiral Horatio
:53:40. > :53:44.Nelson died in a casket of rum. Why? Did someone decide to preSerb
:53:44. > :53:49.his body. But didn't the Saylors drink the
:53:49. > :53:55.rum? Did they? I don't know, I may have added that part to history.
:53:55. > :54:04.You like that, though, tonight you?! Honestly, if you were my
:54:04. > :54:13.history teacher, I would have listened more! How is the Alaska
:54:13. > :54:19.doing in the oven? It is OK. Do you want the brandy in it?
:54:19. > :54:21.can add orange zest for an extra. I will cook it until it is a
:54:21. > :54:31.gorgeous brown. It is so nearly there.
:54:31. > :54:36.
:54:36. > :54:42.It is nearly there. It is happening! People, when you say you
:54:42. > :54:47.are putting the ice-cream in the oven, the meringue actually keep it
:54:47. > :54:50.is at the perfect temperature. With the hot meringue and the freezing
:54:50. > :55:00.cold ice-cream is really quite lovely.
:55:00. > :55:05.
:55:05. > :55:11.Right, this is ready. And so is this.
:55:11. > :55:19.So this is why it must be a really, really flat baking sheet so that it
:55:19. > :55:29.slides off. There is the chocolate sauce. Do
:55:29. > :55:31.
:55:31. > :55:38.you want me to cut it? Actually you cut it. The ice-cream should be
:55:39. > :55:42.just soft in the centre. Look at that freezing cold ease
:55:42. > :55:47.cream, hot meringue and hot chocolate sauce over the top.
:55:47. > :55:57.Tell us what that is again, as if people don't know! Chocolate baked
:55:57. > :56:13.
:56:13. > :56:19.get that down you, lad. Chocolate sauce?! Oh, sorry. That
:56:19. > :56:28.is a healthy portion. A proper portion.
:56:28. > :56:34.This is the T-shirt killer. Look at what Tom is doing! You have
:56:34. > :56:38.just ruined it! It is beautiful! Now, back to Olly Smith to see what
:56:38. > :56:42.he has chosen to go with Rachel's he has chosen to go with Rachel's
:56:42. > :56:46.chocolate baked Alaska. With Rachel's beautiful chocolate
:56:46. > :56:51.baked Alaska, it is important to get the balance of sweetness right,
:56:51. > :56:59.and also the texture of the wine in the dish. If this was just about
:56:59. > :57:03.meringue, I would be picking out a bubbly bottle of Asti, frothy and
:57:03. > :57:11.fun, but the chocolate sauce and the ice-cream needs a wine that is
:57:11. > :57:13.sweeter. And also with a bit of lightness. So, I am selecting the
:57:13. > :57:20.award-winning, Finest Dessert Semillon.
:57:20. > :57:29.Sweetness and light. This wine comes from the River ina
:57:29. > :57:33.in Australia it offers good value for money. Now, the sticky desert
:57:33. > :57:37.wines may not be everyone's cup of tea, but remember a little bit goes
:57:37. > :57:43.a long way. It is best to serve this in small glasses.
:57:43. > :57:47.Honey, honey, honey. That is so intense it is like a mango the size
:57:47. > :57:51.of the moon squeezed into your face! In the same way that the dish
:57:51. > :57:55.has cold ice-cream and warm meringue, so this wine has
:57:55. > :58:01.sweetness but also a zing to it. That is the clever trick. It
:58:01. > :58:05.cleanses the pallet, ready for the next taste of pudding and the next
:58:06. > :58:10.sip of vinho. It has enormous texture to it. It is as fat as
:58:10. > :58:14.honey. That will work well alongside the sticky ingredients of
:58:14. > :58:22.the dish, I'm thinking in particular of the cracking
:58:22. > :58:28.chocolate sauce. Rachel, here is to your bootilicious, chocolate baked
:58:28. > :58:34.Alaska. Cheers! Cheers indeed. Now, another great wine.
:58:34. > :58:40.I mean, �6.50, Finest Dessert Semillon that is brilliant.
:58:40. > :58:43.It is fantastic. I'm not a great fan of desert wine, but that is
:58:43. > :58:51.great.$$NEWLINE It cuts through the richness.
:58:51. > :58:54.Happy with that? Delighted. Now, let's go back to Celebrity
:58:54. > :59:03.MasterChef. The team are about to Right! Skills test. What are you
:59:03. > :59:07.They've only got ten minutes They've all eaten pasta. None,
:59:07. > :59:10.It's got to be rolled about five or six times,depending upon how thin you want it,
:59:11. > :59:17.so you end up with wonderful long ribbons of pasta.
:59:17. > :59:21.This is exactly what we're looking for - long, thin strips of pasta,
:59:21. > :59:25.and all just lightly coated witha tiny bit of flour. Now, the pesto.
:59:25. > :59:30.Basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil.
:59:31. > :59:37.The roughness of the pine nuts andcheese will tear the leaves apart.
:59:37. > :59:44.The ideal texture and colour I'm looking for is this.
:59:44. > :59:48.Pesto's ready, water's boiling.
:59:48. > :59:53.When it floats to the top, then we'll see that the pasta is cooked.
:59:53. > :59:59.Just warm the sauce a little bit,because you don't want a cold sauce with hot pasta... Done.
:59:59. > :00:08.What I love is how evenly coated the pasta is with the sauce. Lovely!
:00:08. > :00:18.There we go! Pasta and pesto.
:00:18. > :00:21.
:00:21. > :00:24.Tell you what, John, I think we'll be lucky.
:00:24. > :00:27.Let's get 'em in!
:00:27. > :00:30.What we want you to do
:00:30. > :00:32.is roll and cut fresh pasta and serve it with pesto.
:00:32. > :00:42.With pesto? Ten minutes. Pasta and pesto, please.
:00:42. > :00:43.
:00:43. > :00:52.I've never used one of these before.
:00:52. > :01:00.Five minutes. You're halfway.
:01:00. > :01:07.Are you done? What else would you like me to do?
:01:07. > :01:14.Right, the sauce should coat the pasta. Yeah.
:01:14. > :01:19.I like the pasta. That's good. The pesto is like a bag of nuts.
:01:19. > :01:29.There were so many pine nuts in it,- and the garlic! Anne!
:01:29. > :01:41.
:01:41. > :01:43.Jamie, this is a skills test.
:01:43. > :01:44.What we want from you is pasta and pesto in just ten minutes. OK.
:01:44. > :01:47.Jamie, are you happy? Done this before? No, never. OK. Good!
:01:47. > :01:57.Ten minutes. Let's cook.
:01:57. > :02:03.Where does that go?
:02:03. > :02:08.Dear, oh, dear, oh, dear! That ain't working for me.
:02:08. > :02:12.I've seen it done this way.
:02:12. > :02:15.In old Italian families, the mothers used to teach their sons
:02:15. > :02:17.how to do it your proper Italian way.
:02:17. > :02:21.The way Mama likes it!
:02:21. > :02:31.You're halfway. You've got five minutes left.
:02:31. > :02:35.You have 60 seconds.
:02:35. > :02:41.Mwah! Bellissimo!
:02:41. > :02:46.You like?
:02:47. > :02:48.I've never seen anybody take a bowl of hot pasta,
:02:48. > :02:52.some sauce, and mix it with their hands before.
:02:52. > :02:59.Good, isn't it?
:02:59. > :03:02.For me, there's one thing you've proved today.
:03:02. > :03:05.You've got a really good palate, but you lack technical ability and confidence.
:03:06. > :03:09.Your pesto tastes really good.
:03:09. > :03:12.It's rounded and it's got lots and lots of flavour.
:03:12. > :03:14.But the pasta is completely wrong.
:03:14. > :03:16.You learn the technique of making that
:03:16. > :03:26.and you'll make a really delicious plate of food.
:03:26. > :03:30.
:03:30. > :03:40.Javine, fresh pasta and a pesto sauce.
:03:40. > :03:52.
:03:52. > :04:02.Right, you're halfway. Get together! Get together!
:04:02. > :04:09.
:04:09. > :04:10.More nuts.
:04:10. > :04:13.More bashing.
:04:13. > :04:21.60 seconds left.
:04:21. > :04:23.I'm sorry, Mum!
:04:23. > :04:33.That's it. Time's up. Stop!
:04:33. > :04:35.
:04:36. > :04:38.It's not bad at all. There are a hundred different types of pesto.
:04:38. > :04:39.I like yours. It's strong and tangy.
:04:39. > :04:49.Your pasta's too thick, miles too thick, but you know it is.
:04:49. > :04:51.
:04:51. > :04:53.You must have eatenlots of pasta in your time, Steve.
:04:53. > :04:56.But at the supermarket, it comes in- a lovely bag and you lob it in.
:04:56. > :04:59.I'm not seeing one of those bags.
:04:59. > :05:01.Ten minutes. Pasta and pesto.
:05:01. > :05:06.I take it I start with the pasta.
:05:06. > :05:15.Do you boys stand there the whole time? Sorry.
:05:15. > :05:18.Oh, we have some results here!
:05:18. > :05:20.I need some of this.
:05:20. > :05:23.I need to fry some of these.
:05:23. > :05:30.I need that again, don't I?
:05:30. > :05:39.Two minutes, big fella.
:05:40. > :05:41.Time's up.
:05:41. > :05:47.HE SIGHS Gents, that was hard work!
:05:47. > :05:53.Could you tell I'd not used one of them before? Yeah.
:05:53. > :05:54.Your pasta's a bit thick.
:05:54. > :06:00.The pesto needs pine nuts ground into it, not toasted.
:06:01. > :06:02.You need a lot more sauce.
:06:02. > :06:04.The whole thing needs to be mixed together to become one.
:06:04. > :06:14.Right.
:06:14. > :06:15.
:06:15. > :06:15.You
:06:15. > :06:15.You can
:06:15. > :06:20.You can see
:06:20. > :06:24.You can see how the celebrities get on when they face their first
:06:24. > :06:29.outside catering show on next week's show. Right it is time to
:06:29. > :06:37.answer some of your questions. Each caller helps to decide what Jack is
:06:37. > :06:43.eating at the end of the show. First is Rebecca from Berkshire.
:06:43. > :06:50.What is your question for snus right, we have not got her.
:06:50. > :06:57.-- what is your question for us? Right, we have not got her. She
:06:57. > :07:04.asks about cooking pheasant. You can put streaky bacon over them.
:07:04. > :07:10.Or joint them, the breast and the legs and put them in a pot with
:07:10. > :07:14.chorizo, tomatos, onion garlic and adding in cream. That give it is
:07:14. > :07:21.richness and fat. Rebecca is not on the line but you
:07:21. > :07:27.can pot-roast it. It stops the pheasant from drying out.
:07:27. > :07:36.Exactly. It needs fat. And Rebecca wanted to see food
:07:36. > :07:41.heaven. Now, hopefully we have Paul in Colchester. What is your
:07:41. > :07:48.question for us? I have ox tail for tomorrow's dinner. Do I take it off
:07:48. > :07:54.the bone, leave it on the bone? What is the best way? Is it a whole
:07:55. > :08:00.piece or cut but on the bone? a whole piece on the bone. Keep it
:08:00. > :08:06.whole, on the bone. Braise the whole thing like I did the shin of
:08:06. > :08:11.beef. Marinade it in beer or red wine. Beer would be great. Ox tail
:08:11. > :08:15.and beer, today, right now, when we have finished talking, do it now!
:08:15. > :08:20.Braise it as a whole thing. Serve it in the middle of the table,
:08:20. > :08:26.people can flake the meat off the bone. Do it with something like
:08:26. > :08:33.crushed Swede and black pepper. Use the braising liquor like a gravy.
:08:33. > :08:38.So as you did the shin? And don't forget the carrots. They would work
:08:38. > :08:42.so well with that. What dish would you like to see tonight, definitely
:08:42. > :08:49.food heaven. I have chicken tonight.
:08:49. > :08:54.Sarah, what is your question for us? We have venison steak.
:08:54. > :09:00.Rachel? I would cook them quickly on either side on a high heat. I
:09:00. > :09:05.love venison served with a Cumberland sauce with redcurrant
:09:05. > :09:13.jelly, citrus piess and juices in it. I would add a bit of butter to
:09:13. > :09:16.it. It has a low-fat content. And into that lots of Sechuan
:09:16. > :09:20.pepper. It goes so well with venison.
:09:20. > :09:26.Yes. So, rub the pepper into the steaks
:09:26. > :09:32.before you fry them? Yes, like a steak with the pepper sauce but
:09:32. > :09:39.with the Sechuan pepper. What dish would you like to see at
:09:39. > :09:43.the end of the show? Definitely food heaven. I can't stand
:09:43. > :09:47.coriander either. Right, time for the OK let
:09:47. > :09:53.Challenge. I know that these two are
:09:53. > :10:03.competitive. Have you been practising? Oh, yes, every day.
:10:03. > :10:24.
:10:24. > :10:34.Two eggs or three? Three! Three, Just make sure that its cooked!
:10:34. > :10:37.
:10:37. > :10:47.There you go. What are you doing? I'm double
:10:47. > :10:48.
:10:48. > :10:53.cooking it! Can I try this one while you...? It's cooked that.
:10:53. > :11:01.Always, chef. There you go, darling.
:11:01. > :11:08.I don't think the word, darling, will help you.
:11:08. > :11:13.It is OK, I think. Yep, if you like that kind of stuff.
:11:13. > :11:18.Rachel, you did it in 25.56. Oh,.
:11:18. > :11:25.But you put it back in the pan for another five seconds, so we are
:11:25. > :11:30.putting you there with 30. 56, but it is on the board. A pretty
:11:30. > :11:35.respectable time. There you go. Tom? Yep.
:11:35. > :11:45.You wanted to beat Gennaro Contaldo? I do.
:11:45. > :11:49.
:11:49. > :11:55.You will have to come back again... You did it in 22.72. It puts you...
:11:55. > :12:03.About there.$$NEWLINE There you go. Right, will Jack get his idea of
:12:03. > :12:09.food heaven, the chicken and creamy sauce? Or coriander, with teriyaki
:12:09. > :12:14.salmon. Now, you immerse yourself in the unique world of Raymond
:12:14. > :12:24.Blanc. It is unique. Today he has a stunning pigeon dish on the menu.
:12:24. > :12:30.
:12:30. > :12:37.First he is in Scotland looking for Scotland's woodlands are
:12:37. > :12:39.Hello, Alan. Raymond. How are you? You finally made it. Oh.
:12:39. > :12:41.I told you I would. I know, I know, but we've been counting the days.
:12:41. > :12:47.Oh, we're so happy to see you.
:12:47. > :12:54.This is a lovely perfectly formed Scottish girolle here, and I know you've never picked
:12:54. > :13:01.a girolle ever in your life, andI thought you were a mushroom man.
:13:01. > :13:07.Voila. What a perfectly beautifully formed girolle. There we go.
:13:07. > :13:11.That smell of apricots and almonds.
:13:11. > :13:13.Girolles grow all over Europe, but those found in Scotland
:13:13. > :13:16.are the most highly prized for their pungent aroma.
:13:16. > :13:18.So if we just go up here a bit.
:13:18. > :13:21.I think I know a spot where we'll get some more of these girolle.
:13:21. > :13:23.OK. I've got two little girolle here.
:13:23. > :13:25.Look at that, guys.
:13:25. > :13:30.That's lovely, guys. That must be the last of the baby girolle.
:13:30. > :13:32.Voila.
:13:32. > :13:42.They grow in mossy forested areas, appearing a few days after heavy rainfall.
:13:42. > :13:49.
:13:49. > :13:51.Brilliant, thank you very much, Alan... Oh, my pleasure.
:13:51. > :13:53...for introducing me in your neck of the woods.
:13:53. > :13:57.You'll be back. I know, I saw the look in your eyes. You'll be back.
:13:57. > :14:04.I can see the sep season coming. Yeah, yeah, yeah.
:14:04. > :14:08.In the kitchen, the Scottish haul is supplemented by a few extra mushrooms.
:14:08. > :14:11.Tres bien, voila.
:14:11. > :14:17.Raymond's next dish is a simple mushroom fricassee.
:14:17. > :14:19.So we're going to cook a few of them.
:14:19. > :14:22.Yes, please. OK, you cook them, I cook them?
:14:22. > :14:28.I'll cook them. You cook them. Steve cook them.
:14:28. > :14:32.Although any fresh mushroom will work in this recipe, Raymond is using four particular favourites.
:14:32. > :14:37.They're lovely, yeah. He has chanterelles, girolles, pied- de moutan and trompette de l'amour.
:14:37. > :14:42.Trompette de l'amour, OK, always, well, you know
:14:42. > :14:47.that anyway, open them up because there is bits of forest inside.
:14:47. > :14:52.Raymond adds a squeeze of lemon juice to the water.
:14:52. > :14:53.Raymond and Steve prepare the other ingredients.
:14:53. > :14:57.Finely diced tomato and chopped parsley, chervil and tarragon.
:14:57. > :14:59.To start, melt a little butter in a small frying pan.
:14:59. > :15:08.Next, add some finely chopped shallot and some crushed garlic.
:15:08. > :15:09.No browning, Steve. No browning.
:15:10. > :15:11.Voila. Just put them in. Not all.
:15:11. > :15:13.Just those. Voila.
:15:13. > :15:15.Tres bien. Those will cook together.
:15:15. > :15:18.The shallots softened, add all the mushrooms except the trompette de l'amour.
:15:18. > :15:20.You put those at the last momentbecause they cook for five seconds
:15:20. > :15:23.and they can discolour completely your fricassee. That's perfect.
:15:23. > :15:24.Voila. Some wine.
:15:24. > :15:28.Voila. That's it. Just to give...
:15:28. > :15:32...a bit of acidity. And a little water creates a jus.
:15:32. > :15:36.Tres bien. To make the nice jus.
:15:36. > :15:42.Add the chopped herbs, tomato, and the fricassee is ready to serve.
:15:42. > :15:45.That's lovely.
:15:45. > :15:47.Just put it in the middle. Right in the middle.
:15:47. > :15:48.Voila. It's so simple.
:15:48. > :15:56.Just pour it in. Brilliant.
:15:56. > :15:58.Mm. Simple and lovely.
:15:58. > :16:01.That's beautiful. Home. Taste of the forest.
:16:01. > :16:03.Forest on a plate. Yeah.
:16:03. > :16:10.Thank you very much. Cheers. Pleasure.
:16:10. > :16:13.For his final recipe, Raymond returns to a classic.
:16:13. > :16:19.A pigeon baked in a salt crust.
:16:19. > :16:22.Raymond is using a French farm-raised pigeon known as squab. You'll need one per person.
:16:22. > :16:26.No seasoning. No salt, because remember, we aregoing to put it into a salt crust.
:16:26. > :16:29.So no seasoning.
:16:29. > :16:36.The pigeons are seared in hot goose fat to brown the skin for extra flavour.
:16:36. > :16:39.And then now we are going to do our salt crust.
:16:39. > :16:41.Although not eaten, the salt crust prevents
:16:41. > :16:44.small and lean game like pigeon from becoming dry and overcooked.
:16:45. > :16:47.Put one kilo of plain flour into a mixer.
:16:48. > :16:55.Add 600 grams of fine salt and nine egg whites.
:16:55. > :16:57.Voila.
:16:57. > :17:00.I'm going to prepare it. Cut it into four.
:17:00. > :17:02.Voila.
:17:02. > :17:08.Chill the dough for 30 minutes before rolling to a thickness of five millimetres.
:17:08. > :17:14.So now I'm ready to wrap the squabs into the dough.
:17:14. > :17:19.To decorate the salt crust, Raymond cuts out some wings.
:17:19. > :17:21.Place it breast down.
:17:21. > :17:24.Bottoms up.
:17:24. > :17:27.OK. To help the sticking,
:17:27. > :17:30.that's the egg yolk.
:17:30. > :17:34.So lift this side here, tres bien.
:17:34. > :17:36.And then lift. Put your breast.
:17:36. > :17:38.Voila.
:17:38. > :17:43.Pressing right so there is no air pocket whatsoever.
:17:43. > :17:46.Doesn't look very pretty at the moment, but it will.
:17:46. > :17:48.We are going to do the head.
:17:48. > :17:51.Pigeon without head is not good.
:17:51. > :17:55.Pinch the beak.
:17:55. > :17:57.For eyes, two cloves are perfect.
:17:57. > :18:00.This technique works without the need for decoration,
:18:00. > :18:04.but for Raymond, the extra effort is worthwhile. Voila.
:18:04. > :18:07.So all you have to do is finish it off with the egg yolk on it.
:18:07. > :18:11.All over. That's what is going to give it its wonderful colour.
:18:11. > :18:13.Don't chop his head off.
:18:13. > :18:16.Not yet. Later.
:18:16. > :18:18.The last finish
:18:18. > :18:21.that you do is salt.
:18:21. > :18:27.The salt crust pastry shell protects the meat from the heat creating an oven within an oven.
:18:27. > :18:29.In an oven, the temperature goes very high and the meat detract.
:18:29. > :18:36.The pigeons are cooked for 20 minutes at 220 degrees centigrade.
:18:36. > :18:38.To go with the pigeon, cabbage.
:18:38. > :18:41.I'm asking for cabbage. Look, they give me lettuce.
:18:41. > :18:44.It's amazing. Amazing!
:18:44. > :18:49.When the cabbage arrives, it's quartered and steamed.
:18:49. > :18:51.Raymond is also serving his favourite.
:18:51. > :18:54.The fricassee of wild mushrooms.
:18:54. > :19:00.So, of course, as a cook,anything wrapped into something youcannot see, cannot smell or touch.
:19:00. > :19:04.It's rather unnerving what'shappening inside. Is it overcooked?
:19:04. > :19:10.Is it undercooked? And you've got all sorts of nightmares. Doubts.
:19:10. > :19:13.To serve, remove the pigeon from the crust.
:19:13. > :19:17.Yes, you guillotine it.
:19:17. > :19:19.Voila. Spoon.
:19:19. > :19:20.Like that.
:19:20. > :19:24.Well, come on, out, that's it. That's perfect. Tres bien.
:19:24. > :19:28.Slice the blade gently towards.
:19:28. > :19:37.Voila. Quite a nice medium, actually.
:19:37. > :19:41.I think that is one of the most beautiful food experience you may have.
:19:41. > :19:45.It's unctuous. Most melting quality.
:19:45. > :19:55.You must taste it once in your lifetime.
:19:55. > :19:58.
:19:58. > :19:58.How
:19:58. > :19:58.How fantastic
:19:58. > :20:01.How fantastic was
:20:01. > :20:05.How fantastic was that? Right, it is that time of the show to find
:20:05. > :20:09.out if Jack is facing food heaven or food hell. Food heaven, of
:20:09. > :20:15.course, is a lot of people's food heaven, of course. It would be
:20:15. > :20:19.chicken, it is cookeded with cream, tarragon, mushrooms, the silver
:20:19. > :20:25.skin onions. With chips. Or food hell would be
:20:25. > :20:31.all of this, in amongst it with a pile of coriander. It is used two
:20:31. > :20:39.ways, a little mayonnaise and a nice oriental salad.
:20:39. > :20:46.I don't want it. Well it is 3-06789
:20:46. > :20:55.-- 3-0. Tom Kerridge went for food heaven,
:20:55. > :20:59.Rachel, though, went for food hell! Why?! Now, it does not matter.
:20:59. > :21:05.Why?! Now, it does not matter. So we have food heaven.
:21:05. > :21:10.We cut up the chicken breasts into little pieces. Not too big.
:21:10. > :21:14.It is cooking in realtime. Pop some oil in the pan and we ecan
:21:14. > :21:19.throw a little bit in there to start cooking the chicken. It is
:21:19. > :21:23.cooked in two pans. We want the chicken cooking in one, then the
:21:23. > :21:30.sauce cooking in the other one. You see the reason in a second.
:21:30. > :21:38.The chicken, we don't want to colour that much.
:21:38. > :21:43.Are we doing thin chips? Yes. So, the chicken is pan-fried.
:21:43. > :21:48.Just colour that nicely. Then in this pan what we are going to do is
:21:48. > :21:53.cook the onions. These are the silver skin onions. These are
:21:53. > :21:58.fantastic. You can buy them frozen. People ignore them but they are
:21:58. > :22:04.amazing in stews and bits and pieces it saves you peeling a lot
:22:04. > :22:12.of onions. So that goes in. The fizzing there
:22:12. > :22:18.is the water from the onion. Add a little knob of butter. In with the
:22:18. > :22:28.mushrooms. No need to chop them up. This is all going to cook in
:22:28. > :22:33.realtime, but the secret now is to leave it. Now you are blanching the
:22:33. > :22:38.chips first? We are. We are putting them in boiling water to get rid of
:22:38. > :22:43.the moisture. It should give them a head-start to get them crispy.
:22:43. > :22:46.So, we have white wine. A little bit of chicken stock and double
:22:46. > :22:52.cream, but I will finish this off differently.
:22:52. > :23:02.This is classically done in what the French call a blanket. It is
:23:02. > :23:09.
:23:09. > :23:13.done with similar dish with veal. We have egg whites left over from
:23:13. > :23:23.the meringue. We add the cream and this is called
:23:23. > :23:26.
:23:26. > :23:34.a little royale. This is what you use for a quiche.
:23:34. > :23:40.Now we finish this off. The onions are coloured. Now we glaze the pan.
:23:40. > :23:45.So in with the white wine. What does glazing mean? It gets rid
:23:45. > :23:48.of the sediment on the bottom. That is going in there with the chicken
:23:48. > :23:52.stock. Everything is going on around me.
:23:52. > :23:58.It is like the most confusing thing ever.
:23:58. > :24:04.Now this is going to poach. Adding in the double cream.
:24:04. > :24:09.And cook this for about two minutes. Meanwhile, Tom is giving us a
:24:09. > :24:14.masterclass on chips. It is like the triple-cooked chips
:24:14. > :24:19.but we are doing it double. Blanching once and then going into
:24:19. > :24:29.a hot fryer. We cut the potatoes the same size so they cook at the
:24:29. > :24:32.
:24:32. > :24:42.same time. That is the plan. Now the tarragon you put in twice.
:24:42. > :24:50.
:24:50. > :24:56.It is a classic dish with tarragon. You can make the other classic with
:24:56. > :25:03.tomatos and red wine. Now this is the white sauce.
:25:03. > :25:10.Now bringing this to the boil. Then we pour in the eggs and the
:25:10. > :25:15.tarragon and cream into there, and the egg yolks chicken the mixture.
:25:15. > :25:17.Where is it from? It is French. They would classically do it with
:25:17. > :25:22.veal. You basically finish this off in
:25:22. > :25:27.the same way. So take the meat out and finish the sauce with the egg
:25:27. > :25:34.yolks and then add in the meat again, but the egg yolks is the key.
:25:34. > :25:40.Once you have cooked it, you cannot re-heat. The egg yolks will cook,
:25:40. > :25:47.and you end up with something similar to that lady's omelette...
:25:47. > :25:56.Which would be delicious! So the chicken is almost cooked. How are
:25:56. > :26:03.we doing on the chips? We have two minutes left.
:26:03. > :26:06.Almost ready. This takes the bite out of the potato. Leave them to
:26:06. > :26:10.steam-dry. But we don't have time to make them
:26:10. > :26:19.go cold. You have about a minute. OK into a
:26:19. > :26:24.hot fryer. They go in for about one-and-a-half
:26:24. > :26:31.minute, which is what we have left That is perfect.
:26:31. > :26:41.Now I finish this. So take it off the heat. Now throw in this... This
:26:41. > :26:45.should bring it all together. You can see straight away how it en
:26:45. > :26:50.riches the chicken and thickens it up. It bring it is all together.
:26:50. > :26:54.Seasoning. This is your tarragon going in at
:26:54. > :27:03.the last-minute. A little bit of black pepper.
:27:03. > :27:13.You have 60 seconds on the chips. And that's it. You basically serve
:27:13. > :27:18.it like that. This sauce... No, no. Don't serve it yet! This sauce...
:27:18. > :27:27.This sauce, I am slowing down, you have 90 seconds, I have been told,
:27:27. > :27:33.until the end of the programme. OK, we are ready in about 85.
:27:33. > :27:43.Football Focus is on then! I have always wanted to be on Football
:27:43. > :27:55.
:27:56. > :28:03.another great wine, I have to say. This is Vinalba Reserva Chardonnay.
:28:03. > :28:12.It is a Chardonnay. It is from Majestic Wines. It is priced at
:28:12. > :28:17.�8.99. Another bargain. That is one of the simple dishes.
:28:17. > :28:24.Here are the chips. That really works. You can do it in about six
:28:24. > :28:28.minutes. If you want to serve chips with it, I suggest you buy the
:28:28. > :28:36.frozen ones! There we are. You desetback a glass after that.
:28:36. > :28:39.What do you think of that? Awesome. I am always left with the bottle.
:28:39. > :28:42.Well that's all from us today on Saturday Kitchen Live.
:28:42. > :28:45.Thanks to Tom Kerridge, Rachel Allen and Jack Fox. Cheers to Olly