05/01/2013 Saturday Kitchen

Good morning. If you're planning a New Year's diet then we're about to

give your 'will power' the ultimate test. This is Saturday Kitchen

Live! Welcome to the show. Cooking with me in the studio are two

people from very different culinary backgrounds. The first is simply

the world's greatest pub landlord from the two Michelin-starred, Hand

and Flowers. It's Tom Kerridge. And next to him is a champion of great

home cooking. Her books and courses at the famous Ballymalloe cookery

school in Ireland have made her a household name. It's Rachel Allen.

Good morning to you both. Tom, you are firing off the show, what are

you making? I am doing a shin of beef with cabbage.

There is also a carrot there. It is special. These are the Hand &

Flowers carrots? Yes. It is the way you have grown them?

People come back just to have this carrot. Do they just get one?

It take as year as there is a year's waiting list. Rachel, what

do you do to follow that? I am doing a perfect follow-up, it is

chocolate baked Alaska. You have a nice hot chocolate sauce

with that? Yes, infused with brandy. And you are not making the ice-

cream? No but I am making the meringue.

There we go. So, two recipes that will

definitely help beat the January blues and we've got a brilliant

batch of foodie films from the BBC archives for you too. There's brand

new Saturday Kitchen helpings of Raymond Blanc, Celebrity Masterchef

and of course, Rick Stein. Now our special guest today is part of one

of the largest acting dynasties in showbusiness. His dad, his uncle,

his brothers and even his cousins are all award-winning actors. He's

now making a name for himself firstly in the hit comedy show,

Fresh Meat, and next in a brand new drama here on BBC1 called

'Privates'. Welcome to Saturday Kitchen, Jack Fox. Great to have

you on the show. Are you last in the line of the dynasty? Well, I

have a brother, Winston, he is good-looking. There could be more

to come. Is there a particular member of

your family that you look to? Or look at your dad and follow his

rule? My dad is always the one that I go to. He is the master.

Well, you are here, a cookery programme, food heaven or food

hell? Well. Exactly. I am going to be cooking

something based on your favourite ingredient.

So, food heaven, what would it be? It must abchicken number. Anything

with chicken in it, I am a fan of. Simple and creamy.

What about the dreaded food hell? Coriander. I can't do it.

A lot of people don't like it but I believe it is the nation's most

popular herb. They are mad.

There you go, you have just got yourself coriander, I think! So

it's either chicken or coriander for Jack. For food heaven I'm going

turn the chicken into a great weekend lunch dish, creamy tarragon

chicken and chips. I'll saute the chicken with pearl onions, button

mushrooms, white wine and cream. Throw in a handful of tarragon and

serve it with some skinny fries on the side. Or Jack could be having

food hell, coriander served in two ways to go with a Japanese teriyaki

salmon. First, I blanch some coriander then combine it into a

rich mayonnaise then use some more in a Thai style sweet and sour

salad with bamboo shoots, mint and chilli. They're served with a

teriyaki salmon fillet and pile of lotus chips. Well you'll have to

wait until the end of the show to find out which one Jack gets. If

you'd like the chance to ask a question on the show then call: A

few of you will be able to put a question to us, live, a little

later on. And if I do get to speak to you I'll also be asking if you

want Jack to face either food heaven or food hell. So start

thinking. Right, let's cook and starting the new year off for us is

this man, it's Tom Kerridge. Have you been to this gentleman's

restaurant? I have. So has probably 99% of the nation.

Kicking off the year is this man, one of the best chefs in the

country it is Tom Kerridge. So, what are we cooking, it is a dish

from the Hand & Flowers? This is all about flavours and

professionals. It is a strong, punchy flavour. This is perfect for

this time of year. It is a shin of beef with cabbage.

Sounds good to me. Sounds good to me.

Now, I will fire up the pans. I have the shins of beef. Marinaded

in red wine for 24 hours. You can see they have taken on the lovely

colour. These have the bone out? You can do

it with the bone in but when you are brazing it, for that length of

time with the bone Mario in it, like the clsic Italian osyo bukow,

that Mario disappears. So we want a nice lump of meat.

This has a lovely texture. It breaks down it is kept nice and

moist. Lots of fat in it, it is delicious.

Is this standard red wine? Yes, this is a standard red wine. We

have put it into the pan here. We are bringing it up to the boil.

What we are doing, where it is marinading it is taking on the

protein and the blood from the beef shin. So we bring it up to the boil.

All of that scum comes to the top and we take it off and use it for

the brazing. So, we have vegetable oil. Just plain vegetable oil. It

goes into the two pans. One is for colouring.

So you have chopped up some carrots, celery.

Do you want ginger? I do want ginger.

So we are using a few spices in the mix, some star aniece and ginger

and carway seeds it will give it a lovely flavour.

What the ginger does, it is not really oriental in flavour but it

gives it a lovely casserole flavour to the dish. A nice colour on the

beef. Now, if you have not heard about

the Hand & Flowers, this year you will hear more as you are starting

a cook book? I am. This is my first cook book.

I was never very good at homework, so we will see how long it takes to

be done! You know better than me what it takes to write a book. We

are about to embark on it this year. We will see where it goes. It will

be dishes that are easily accessible. Things that people can

cook at home. The whole concept of the Hand & Flowers is food that

people recognise. We dress it is little more to make it chefy.

Hopefully, the book will be along the same sort of lines.

Great. So, we have ginger, onion, bay

leaves. About five going into the pot. Now a big sprig of thyme.

I mentioned the Hand & Flowers but you are expanding, not another

restaurant but you are expanding the size of it? We are. You have

been to the Hand & Flowers it is a small little place.

Small is not the word! We have a lot of people wanting to come in.

It is not small but it is very buzzy.

I went with a greatest chef from outside of Britain, Pierre, he was

the draught excluder, sitting near the door, as it was where you could

fit us! I know it is superbusy. Lots of people want to eat with us.

There are six telephone lines, up to 1,000 e-mails a day trying to

get in to the restaurant. The poor girls are having a nightmare

answering everyone but they will get back to them. I promise.

OK, so you are colouring this off? Yes, we are sweating it off more

than colouring it. It releases the lovely flavours.

Now, the carrots. So, the Hand & Flowers carrots are

something that have been on from the beginning. It is. The way that

we cook the carrots is like the Vichy style, but it is slightly

different. We put in the star anise in it.

That is these little things here. The whole one. Quite a lot? Yes, it

is the flavour that we are looking for. It makes the carrot special

along with a huge amount of flavour from sugar, salt and butter.

The star anise go in, then the carrots. We braze them. They are

cooked a lot softer. I am not really into the al dente veg. I

like it cooked proper. Now, in this pan you can see that

the red wine is coming up. The scum is coming to the top. We have the

lovely smell of the beef with the wine. We reduce the liquor down.

What happens is that the sugar and the butter emulsifys and it give as

glaze to the carrots. How long do you cook that? I would

say up to who minutes, maybe an hour. Then we have this one here.

So, a nice colour on the beef. With more time we would get more colour

on it, but the red wine begins to colour it straight away. It give it

is a lovely flavour. To put a question to our chefs

today, call this number: So, in goes the red wine as well?

Yes. On top of that we are using beef stock. This comes from

supermarket beef stock. You can make your own. You can use dark

chicken stock, veal stock. As long as it is flavoured, but don't use

fish stock, that is wrong! Do you want me to cook this cabbage?

would be great. You are using cumin seeds? Carway

seeds. That is the flavour of carway seeds, the star anise and

ginger. They are all -- caraway seeds.

They are all winter warming spices. Now we braze this in the oven for

about three-and-a-half to four hours. Just until it is cooked! We

leave it so the secret of it is to use the marinade, but it is the

boiling of it that is the key. To get rid of scum on the top? That's

right it, exactly. Now with the braise we add the

sauce to the pan and reduce it down. That will make our gravy.

If you were cooking the carrots for 40 minutes and wanted them for

dinner, you can re-heat them? Absolutely. You can see it is

beginning to get a caramel thing going on. That is delicious.

So we will lift out one of these pieces of the shins of beef.

That is a proper portion? Oh, yes. That is the key.

You know me, we do proper portions. None of that faffing about stuff!

Now the cabbage? With the cabbage, we like to keep its flavour. No-one

likes stewed cabbage. Nice and green. Got the salt in

there, chef? Got the salt in. Right, that is it, the carrots are

coming down, the cabbage is coming down. The beef is ready. We are all

over it. Because it is hearty we are not

serving any starch. You can serve potatoes with it but for me, this

is enough. There is a lovely glaze going on with the carrots.

So, if people want to book a table at your restaurant, what is the day

to look for? Well, Monday and Tuesday lunchtimes. Weekends, to be

fair to get in for a Saturday night table, I don't think it is until

August. Someone may correct me if I am

wrong. But it is a long wait. Monday and

Tuesday lunchtimes, that is the new Saturday night! And Wednesdays! So,

lots of flavour here, ginger, star anise, Karaway. So a lovely wintry

warmer but without it being too filling. There is no cash hide

rates there. And don't forget the carrot? Yes,

don't forget the carrot. So here we have the shin of beef with

cabbage.$$NEWLINE And it is all about the car identity as well.

There we go. Have a seat and dive in. Tell us what you think of that.

It looks unbelievable. Chefs are obsessed with cooking al

dente, but it really works well when you cook it for lovely.

If you keep the size there, keep it clean, the flavours are lovely.

clean, the flavours are lovely. Oh, my God! Hmm! Right we need wine

to go with this. There is no January detox on Saturday Kitchen,

of course. We sent Olly Smith to Kent. So what has he chosen to go

with Tom's tasty beef? I have come to the star town of Royal Tunbridge

Wells. Where the good people of Britain have been known to take to

the waters for years, but fork Saturday Kitchen, I'm going to take

the wine. Where is first?! With Tom's splendid shin, a low tannin

red wine is the order of the day. You could go for one of these, a

Pinot Noir from Romania. A cracking part of the world for wine. Well

worth checking out, but with Tom's use of anise and ginger, it is very

aromatic, I have been recently delighted by the power of Portugal.

So I selecting this Extra Special Dao. Perfect for the shindig! This

comes from the Dao in the north of the country of Portugal, it is

ringed by mountains. That gives protection from the harsh weather.

So the wines are age-worthy and elegant.

I love it! It is a bonanza of flavours but light on its feet it

is the delicate structure that is perfect with the shin. The shin is

soft. It would be a crime to stump it with a wine that is too chunky.

This has good, summerery fruity character in the vinho. This has

been kissed by the Portuguese sun. Then what I need is also the

intensity to play with the exotic flavours from the cloves and the

anise. This has it by the buckets. Tom, here is to your shins of

glory! Cheers! Cheers indeed. I am going to live on carrots from now

on. What do you think of the wine to go with it? Great.

It goes with the shins of glory! A great bargain too.

A great wine. A great choice. wonderful.

Happy with that? That is delicious. Coming up, Rachel has an all-time

classic desert to show us, what is it again? Chocolate baked Alaska.

How retro is that?! Very. Now it is time it look East for Rick Stein.

He is reminiscing about Cambodia's Out of all the countries I'm

I can safely say that It was the French Riviera

who built villas here to get away from the noise

and the crowds of Phnom Penh.

But when the Khmer Rouge's grip grew tighter, they were too scared

to go back and the villas were wrecked and looted by the regime.

The Khmer Rouge were determined to destroy anything

linked to their Imperial past.

It's funny, but you can still sense- echoes from a time

when this place would be thriving with a refined and elegant crowd,

entertaining in their sumptuous gardens.

But as food plays a tremendous part in visiting a country,

it seems fitting to start with their national dish, Fish Amok,

which was cooked for me by Shanty at my hotel.

Well, Shanty, the cook, first of all

made a container out of a banana leaf.

Now I'm not suggesting that you go out to your local supermarket

and buy a banana leaf, though you can get them

in good South East Asian shops these days.

But I would suggest you use an earthenware pot or a little porcelain pot.

It does need something a bit celebratory to do it.

She took a blender and first added a couple of handfuls of lemon grass.

Then she added three large cloves of garlic and two shallots.

And now fresh turmeric,

she peeled that, I suppose a bit about that long,

and next she took some dried chillies, red dried chillies,

and just de-seeded them, just about- that much, and added that.

And next she took some galangal and peeled that.

Now, galangal is the same sort of plant as ginger

or indeed turmeric. It's a rhizome and it's got a sort of spicy taste,

which is sort of slightly reminiscent of ginger, but not quite.

Then she took a couple of kaffir lime leaves and then she added a handful of peanuts.

I went to check and they'd actually toasted them,

probably in a frying pan beforehand,

just give them more of a nutty flavour.

And then she added a large wine glass full of coconut milk,

and then she blended everything together.

The whole kitchen was filled with those lovely fragrant aromas

of the lemon grass and the kaffir lime leaves.

Now we went over to what I call the larder cook,

who was preparing the cat fish.

So she cut the skin away from the fish

and then cut that into thick slices,

and then cut those slices into, what I'd call, bite-sized chunks.

Now, you're not going to get cat fish in your local supermarket,

but in my view you'd be better off using a sea fish, a ling.

I think it's got a very similar texture, cos it's quite sort of like

So she puts the paste into hot oil.

I think it was palm oil,

and then she adds sugar and a couple of tablespoons of soy sauce.

These pastes are the essence of cooking here.

They've got different names all over South East Asia.

Now Shanty puts in a teaspoon of salt, and some star anise,

a couple of them, kaffir lime leaves, again a couple,

about a cup of coconut milk and then in with the fish.

The whole lot is thickened with beaten eggs.

It's more common over here than I'd have to thought,

to use eggs to thicken sauces and soups.

I think it's the Chinese influence.

And now she adds a leaf called noni,

the Latin name is Morinda citrifolia.

It's usually called the Indian Mulberry, and the fruit of it

is sometimes called the Vomit That's nice(!)Fruit.

Of course, you won't be able to get the leaves at home

and I suggest using coriander.

And then the whole lot is popped into a little banana leaf cup as one portion.

A touch of beaten egg over the top,

and into the steamer for ten minutes,

and served with some fragrant Cambodian rice.

Would you say that is Cambodia on a plate, really,

No dish in South East Asia is complete for me without fish sauce,

apart from puddings, that is.

This factory in Kampot has been making fish sauce for 14 years.

It looks a bit like a winery. I mean, there's all the wooden vats

and, actually, how they make it is very similar to making wine.

They just put loads of anchovies in the vat with salt

and then press it like wine, with stones in this case

rather than a hydraulic press.

And I think it's probably the most important food in Cambodia -

it's called tuk trey by the way -

next only to rice, and the reason for that is that

a lot of people in Cambodia haven't got a lot of money,

so they tend to cook rice and this is the only form of protein.

They put vegetables, fish sauce in the rice,

and they've got a perfectly balanced dish.

Wherever my travels take me, I'm going to pick up recipes

which everyone can cook at home,

with ingredients found in any local supermarket.

Well, this cured beef salad would not be what it is

without fish sauce.

I love these salads, in fact I've got far too many in the programmes.

They normally come with green mango, green papaya.

In this case, it's beef and bean sprouts,

but they all have fish sauce in it.

That is the sort of thing that binds them all together,

but then, of course, you've got to have lime juice, chilli, basil.

All those lovely flavours.

This is a really refreshing salad

and it's the juice of fresh limes that give it a zing.

Now some finely chopped lemon grass,

making sure you've got rid of the tough outer leaves.

Next, the all important fish sauce.

I couldn't get the Cambodian one back at home, so I'm using the Thai version.

But in my view, the Cambodian one was more subtle.

Now this is really important, shrimp paste.

It smells quite repugnant, but tastes wonderful.

Mixed together with fish sauce and a drop of water.

In fact, I think there's a good marketing opportunity here to sell Cambodian fish sauce.

Then palm sugar with a lovely fudgey taste

and the best ones have a flavour of smoke too.

Then shallots and bean sprouts, along with chopped peanuts

and fresh chopped chilli, for some who like it really hot, like me.

I sometimes get criticised for using too much chilli,

but it's essential in this salad.

Next the leaves of fresh mint and basil. You can use coriander too.

All that is coarsely chopped.

It's a great dish for summer, with a really cold beer,

or, in these squeaky clean times, a non-alcoholic beverage.

Finally, the whole lot is covered with the fragrant dressing.

One of the things I learnt about all these salads is really,

you shouldn't make them until they're ordered, certainly in a restaurant,

because they start to lose their crunch and their fragrance so quickly afterwards.

So it's just make it, serve it, eat it.

I think these dishes are the best way in the world to go on a diet.

They're so healthy. I mean, there's plenty of protein

in that beef there, but there's loads of vegetables.

You'd have your fruit and veg requirement on a daily basis

every time you ate one of these salads.

I just love 'em.

There'll

There'll be

There'll be more

There'll be more from Rick's Eastern adventures next week. Now,

We've had an email from Helen Money who wants to know how to prepare

and cook one of my favourite vegetables - the butternut squash.

Most of the butternut squash we have in this country comes from

Africa. Ch -- I am using a speed peeler to peel it. The reason to

treat it in two parts is that one part doesn't have seeds in, the

part doesn't have seeds in, the other part does.

It is better to feel as a whole. It is very simple to use this.

Then, what we can do is that the seeds are in the bottom part. This

is where the relations of the butternut squash originate from. It

is a member of the melon family. This is where the seeds are in it.

Or the cucumber family as well. So the bottom has the seeds in it. The

top does not. So we can slice this through. I am going to make this

into a simple soup. Very quick. It will be cooked, hopefully, in

realtime. So we can chop this up into small pieces so it cooks

quickly. I have stock warming up. A little bit of chicken stock or veg

stock you can use. So thinly slice it. It also makes amazing pickles

with this. You can salt-bake it. I know that Tom is a lover of this,

but it is also brilliant with ice- cream. If you puree it with ginger.

Make a puree of it and add it to a mixture to make a cream.

Like a custard mix? Really simp. So we throw in the stock. Bring it

to the boil. Cook it quickly for about ten minutes. A touch of cream

in there. Then using an onion with my new gadget that I got this

Christmas. What I got was a 1963 numberplate for my Mini, what I got

was... A paur of onion goggles! -- pair.

They actually work. It is the colours, James.

To be fair, that was left in the shop, I think. You don't want

another colour, that would make you look ridiculous! I know! So, let's

cook this through, with the onions. Then add a touch of lime juice.

Now, Jack, first of all, congratulations on the new

programme. This is pirate pirate? - - Privates? It is set in the 1960s.

Yes, the 1960s. The National Service. It is a group of young

lads, eight lads who get together in a military base and go through

the National Service together. This is based towards the end of

the National Service finishing? it is the last year.

It is a rude awakening, really? they took us out two weeks before

the filming to have us marched around the parade ground, shouted

at by the majors. It was a fun experience. Was this filmed on a

military base? It was in Northern Ireland. So you were surrounded by

people that did it for a living. I think that added to it. Everyone

wanted to do a good job. To be good at what they did as you are

surrounded by people that do it. It was amazing. A wonderful thing to

be a part of. You play one of the eight

characters but they are a real mix and match, but you all seem to gel

in the send in I think so. I think that is what the army was made to

do. To break you down and build you up again. To make you a unit. You

get that when you are marching around. You want to be good. You

want to be a part of the team. You don't want to let et team down. The

people are essentially the same it breaks them away from their social

construction and come together to be a part of the team.

And you didn't want to let the team down, what an acting family you

come from? There is one coming through the ranks but there is your

father, uncles? Yep. Dad, uncle, cousins.

Who has the golden egg? That is a difficult question.

Was it not your uncle, Edward Fox deprbgs? -- Foxx.

To be specific about somebody being better than the other it is

difficult. There must be someone? I don't know.

If I had any of their careers, I would be blessed and happy.

Your uncle was in Day of the Jackal? He was, that was Saddam

Hussein's favourite film! So, that was great in that way! We know you

also from Fresh Meat. There is a new series coming from that? Yes,

series three. It has been quick it was not long ago since I started

that. What is that like playing the

comedy role? Is that to do with the script? Do you adapt it as you go?

Well, the writer also made Peep Show and Four Lines. They are a

great team to work for and very, very funny people.

They laugh with you. They let you realise what they

think is funny and what you think is funny, but it is all down to

them. We are lucky to bring in our own little insight, but it is their

baby, their project for sure. So, let's re-cap what is going on

here. The spinach. The croutons which are toasted off. The soup is

here, I can transfer that to the blender.

Most people think that butternut squash take as long time to cook

but doing pickles and stuff it cooks quickly. Blend it up.

It will take about 30 seconds on that. The spinach is to add texture

to that. All you are doing is wilting that

down and throwing it on here. We are serving this with a little bit

of lime. This is the key to butternut squash, you need lots of

salt. But you can get away with less salt

if you put the lime juice in it. I need a piece of paper and a pen!

The recipes are all there! We basically put in the lime juice and

continue to blend it. You do need to season it but you can do it with

poached egg, boiled egg. It is the lime juice that adds the key. To

get more juice of the lime, in the microwave for ten seconds.

Then all we do is take the soup... You get this lovely colour from it.

If I started now, how long would it take to get as good as you? About a

week-and-a-half! This whole thing would have taken me hours to create.

I promise you! I have just got Brian Turner out at the back making

it all! But he has to leave at 10am as the horse racing starts then.

Nice. A little bit of salt. You do need a

bit of seasoning, I tell you in there.

Now we pop that on here.$$NEWLINE There.

You have this lovely soup. Parmesan would be good with that.

I knew you would alter the recipe! Add something really expensive.

Just leave it as it is. This is Morrowow star than Michelin star! A

few bits of croutons and a swirl of cream on if you have Tom Kerridge

in your house. That is �29.50. There you have a

little soup. Bon appetite. Dive into that.

This is going to be good. It is amazing. This is the problem.

I am going to eat all of this now. You can buy it out of a tin it is

so much easier. Saves the hassle and the washing up.

What will I be cooking for Jack at the end of the show? It could be

food heaven, chicken. The chicken is sauteed with pearl onions,

button mushrooms, white wine and cream. I'll throw in a handful of

tarragon and serve it with some skinny fries. Or Jack could be

facing food hell, coriander which I'll serve in two ways. First I'll

blanch some then use it in a creamy mayonnaise. I'll use more in a thai

style sweet and sour salad with bamboo shoots, Chinese greens and

mint. Both are served with a teriyaki fillet of salmon and lotus

chips. Some of our viewers and the chefs in the studio get to decide

Jack's fate today but you'll have to wait until the end of the show

to see the final result. Right, It's time to begin our Saturday

Kitchen journey to revisit the hunt for the latest Celebrity Masterchef.

First to enter the competition are Ann Charleston, Steve Parry, Jamie

Theakston and Javine Hilton. And they begin with the mystery box

they begin with the mystery box This is your opportunity

Underneath that box, and what we want you to do

You don't have to use all the ingredients,

but we want you to demonstrate some skill.

What I would like to see today is something we can build on.

Edible, I think is the word. Edible.

Now lift your box.

Today's main ingredient is a whole gurnard.

Guys, 50 minutes, one plate of food. Let's cook!

Dad-of-two Jamie Theakston hosts a breakfast radio show

and loves to cook his family traditional British fayre.

You've had 12 minutes!

You all right, Madge? I mean, Anne!

Former Neighbours actress Anne Charleston was taught to cook by her mum,

who was known locally as "the Pavlova Queen of Melbourne".

So what's the dish going to be today, Anne?

I don't know what to call it, John,- but it's a fish in there

that's filled with herbs, onion, lemon,

and garlic, of course.

Two cloves of garlic. Can you make it taste great?

I don't know. I don't know how much- longer it's got to cook, either.

I haven't done a whole fish like that before.

But, Anne, you're a pescatarian. You must have cooked a lot of fish.

I do, but I'm lazy. I buy fillets.

Anne, good luck with it. Thank you. Cheers, Madge.

25 minutes gone, guys. That means you are halfway.

Olympic swimmer Steve Parry likes to cook with vegetables grown- in his mother-in-law's allotment.

He is really battling away. I just hope the state of that bench

isn't an indication of the state of- Steve's cookery mind right now.

You have 15 minutes left.

Singer Javine is used to tough competition,

having represented the UK in the Eurovision Song Contest.

Hello. How are you doing? I'm all right, thanks.

Do you have an idea of whatyou're going to cook for us? I'll do- that fish with parsley sauce.

I'm going to do sauteed potatoes and some caramelised carrots.

How much cooking do you do? I tend to cook really easy dishes like Spaghetti Bolognese, curries.

I've got a little girl too, so as soon as she gets in, she needs something quick in her tummy.

Then, if I've got the time,

I'll have friends around and cook something a bit more refined.

You seem quite comfortable here. Yeah, I am. I think I've got it under control.

Are you going to win this competition? I'm going to try my best. Why not?

You've got ten minutes... I know!

Get your food on your plates, guys. You've got 90 seconds left.

Your time's up.

First up is Jamie, who took two fillets off the gurnard

and has served them with crushed potatoes, black cabbage

and a creamy white wine sauce.

The black cabbage could be boiled a bit more.

It's a bit chewy.But your fish is cooked beautifully.

It's lovely and soft. It's reallywell seasoned. The skin is crispy, the potatoes are really soft.

Love the tarragon on the background.- I think it's a really good dish. Thank you.

Anne roasted and flaked her gurnard

and served it on a bed of rice and gremolata.

I'm very pleased that we didn't have the whole thing

I'm going to give you the benefit of the doubt and say, good, you've got a perfectly edible dish up,

because the way you started this, I was doubting that you would. Did you get a bone there? No.

What I did get was a garlic nearly as big as that lemon!

Steve's gurnard fillets have been served on a bed of rice,

with roasted beetroot, carrots and celery.

That is almost a culinary impossibility.

That is a slice of rice.

I've heard of rice cakes before, but...

I was so nervous through the whole thing, all I did was concentrate on- trying to sort that fish out.

It was a nightmare! At least we've got a plate of food. That's good.

I really like your roast root veg. I think that's really delicious.

The thought process is a good one,

but there are lots of mistakes on this plate.

Your fish is dry and has gone a bit chalky.

That rice is quite incredible.

Javine has served her fried gurnard- on sauteed potatoes,

with a white wine and parsley sauce.

The flesh of the fish is soft, it's flaking and well seasoned.

Your sauce has got a slight bit of acidity

and it's got a buttery, buttery base.

I really like that dish.

And

And you

And you can

And you can see how the celebrities get on when they face their first

skills test in about 20 minutes or so. Still to come this morning on

Saturday Kitchen Live. Raymond Blanc is on the hunt for wild

mushrooms. After a successful trip to the forest, he is back in the

kitchen, preparing a stunning salt- crust pigeon. Rachel is up against

one of the most EGGS-perienced chefs in the country. It gets worse.

She will need the cluck of the Irish to go up against Gennaro

Contaldo. You can see the action live. Will Jack be facing food

heaven or food hell? Coriander two ways to go with a teriyaki salmon

fillet is food hell. Chicken is food heaven. Cooking next, the

first lady of Irish cooking it is the brilliant Rachel Allen. We have

one of the ultimate cakes, this one, 1970s retro food? What is it?

Fabulous, chocolate baked Alaska. It consists of three layers. I am

making a chocolate cake, then vanilla ice-cream, then meringue.

It is baked in the oven, served It is baked in the oven, served

with a rich, creamy sauce. You are making the cake first. I

will do the meringue. So I will make that. You have the butter

there? I have soft butter. For a classic sponge it is equal

quantities of butter, sugar, self- raising flour and two eggs. Then

for the meringue you have egg whites, sugar and cream of tartar.

So put half of the sugar in with the egg whites and the cream of

tartar and the rest of the sugar goes in after the beating.

So, the baked Alaska is sometimes called, or otherwise known as

Norwegian omelette. You are going to tell me now that

Norwegians have invented? Yes! Scandinavians invented everything

that is cool! No, they didn't, they invented IKEA! They all have proper

furniture over there, it is only us fools that have to build it

ourselves! It comes from America. It was from a restaurant called Del

Monico's? They showed me how it was made. Similar to this, but they use

banana ice-cream. Really? Apparently, baked Alaska is

had on February the 1st, so everyone can get ready for. This

So, the butter and sugar is soft. Now I add in the eggs.

So I will throw in the sugar... Half of the sugar! Do as you're

told, chef. Do as you're told! whisking in first and then the rest

later on? Yes. Exactly. Now I have dark chocolate that is

melting here. Can I pour that in.

Thank you. With a little spatula is great.$$NEWLINE Tom is probably the

busiest chef in the restaurant, you are probably the busiest chef

behind a computer. You have another book coming out? Yes, Cake is

coming out. I had a lot of fun testing for it.

But it is different testing for a baking book to testing for any

other kind of a book. Where if it is a disaster in the oven, that is

it, you have to go back to scratch, but really great and lots of simple,

everyday cakes, but this one, I love. It always looks dramatic with

the meringue, baked in the oven, it comes out like a snowy mountain top.

Right. I will pop that ice-cream in the second for a second.

I'm sifting in the self-raising flour. We have an oven heated to

180 degrees. Do you sift in the flour? I sometimes do and sometimes

don't. I don't. That is something that

they did back in 1910. They used to have flour weefls then,

that is why they saved it -- weevils.

Well, it can be good to lighten it, but if adding to a wet mixture, I

would not bother. Now I have a 20 centimetre cake

taken here. It is lined on the base. Put this into the oven. This bit

can be done a day or two in advance. Now I'm going to bake it until a

secure comes out clean from the centre.

It will rise nicely -- skewer. So, how long can I bake that for?

About 24 minutes. So that is in there.

The next thing I have to do is the ice-cream bit. Here is the cake

here. So the ice-cream, I have a couple

of tubs. I am using vanilla. You say that the classic is the banana.

Yes, they do it in America with banana and apricots.

This is the thing that I love. It can be strawberry, chocolate.

Anything. Now, the sponge and now the ice-

cream. Can you double layer it? should not have opened my mouth.

Every time I do, I get a job. This is a handy tip. Then the ice

cream is good. It is a little bit soft.

Thank you! I am going to press it into the bowl and pop it into the

freezer just for a little bit. Fabulous.

Oh, it is ice-cream. I thought you had been to Starbucks or something!

I know it looks like a coffee cup! This is going to be a bomb-shape.

How is the meringue? Is it nice and stiff? It is getting there.

So, press that down. Put it in the freezer.

All of today's recipes, including this one from Rachel are on the

Oh, yes, don't overbeat it. I'm not going to overbeat it!

it -- the ice-cream out on to the cake.

This is easy. People think that Alaska is going to take days to

make, but it is not. Can I a spat lar? Actually, can I

have this one... Oh, yeah, do that as well! Fabulous.

Now I need a palette knife. Now, doesn't this look like a snow-

capped mountain? Skiing down. I don't do skiing, you see.

Do you not? Why not? I don't understand the point of going up a

hill and back down again. Well, you drive a car in a circle

around. How long is this going in the oven

for? A really hot oven. 220 degrees. It will be gorgeous.

That looks like a mountain now. You could put this into the freezer

now for a couple of hours. It will take an extra four to five minutes

in the oven. So, while that is in the oven, the

chocolate sauce. I have equal kauntities of cream and chocolate.

So using 200 mls of cream, then 200 grams of chocolate. I am using

brandy as well but you can use Grand Marnier.

So, lots of people have this left over after Christmas, the rum or

the brandy. Did you know that Admiral Horatio

Nelson died in a casket of rum. Why? Did someone decide to preSerb

his body. But didn't the Saylors drink the

rum? Did they? I don't know, I may have added that part to history.

You like that, though, tonight you?! Honestly, if you were my

history teacher, I would have listened more! How is the Alaska

doing in the oven? It is OK. Do you want the brandy in it?

can add orange zest for an extra. I will cook it until it is a

gorgeous brown. It is so nearly there.

It is nearly there. It is happening! People, when you say you

are putting the ice-cream in the oven, the meringue actually keep it

is at the perfect temperature. With the hot meringue and the freezing

cold ice-cream is really quite lovely.

Right, this is ready. And so is this.

So this is why it must be a really, really flat baking sheet so that it

slides off. There is the chocolate sauce. Do

you want me to cut it? Actually you cut it. The ice-cream should be

just soft in the centre. Look at that freezing cold ease

cream, hot meringue and hot chocolate sauce over the top.

Tell us what that is again, as if people don't know! Chocolate baked

get that down you, lad. Chocolate sauce?! Oh, sorry. That

is a healthy portion. A proper portion.

This is the T-shirt killer. Look at what Tom is doing! You have

just ruined it! It is beautiful! Now, back to Olly Smith to see what

he has chosen to go with Rachel's he has chosen to go with Rachel's

chocolate baked Alaska. With Rachel's beautiful chocolate

baked Alaska, it is important to get the balance of sweetness right,

and also the texture of the wine in the dish. If this was just about

meringue, I would be picking out a bubbly bottle of Asti, frothy and

fun, but the chocolate sauce and the ice-cream needs a wine that is

sweeter. And also with a bit of lightness. So, I am selecting the

award-winning, Finest Dessert Semillon.

Sweetness and light. This wine comes from the River ina

in Australia it offers good value for money. Now, the sticky desert

wines may not be everyone's cup of tea, but remember a little bit goes

a long way. It is best to serve this in small glasses.

Honey, honey, honey. That is so intense it is like a mango the size

of the moon squeezed into your face! In the same way that the dish

has cold ice-cream and warm meringue, so this wine has

sweetness but also a zing to it. That is the clever trick. It

cleanses the pallet, ready for the next taste of pudding and the next

sip of vinho. It has enormous texture to it. It is as fat as

honey. That will work well alongside the sticky ingredients of

the dish, I'm thinking in particular of the cracking

chocolate sauce. Rachel, here is to your bootilicious, chocolate baked

Alaska. Cheers! Cheers indeed. Now, another great wine.

I mean, �6.50, Finest Dessert Semillon that is brilliant.

It is fantastic. I'm not a great fan of desert wine, but that is

great.$$NEWLINE It cuts through the richness.

Happy with that? Delighted. Now, let's go back to Celebrity

MasterChef. The team are about to Right! Skills test. What are you

They've only got ten minutes They've all eaten pasta. None,

It's got to be rolled about five or six times,depending upon how thin you want it,

so you end up with wonderful long ribbons of pasta.

This is exactly what we're looking for - long, thin strips of pasta,

and all just lightly coated witha tiny bit of flour. Now, the pesto.

Basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil.

The roughness of the pine nuts andcheese will tear the leaves apart.

The ideal texture and colour I'm looking for is this.

Pesto's ready, water's boiling.

When it floats to the top, then we'll see that the pasta is cooked.

Just warm the sauce a little bit,because you don't want a cold sauce with hot pasta... Done.

What I love is how evenly coated the pasta is with the sauce. Lovely!

There we go! Pasta and pesto.

Tell you what, John, I think we'll be lucky.

Let's get 'em in!

What we want you to do

is roll and cut fresh pasta and serve it with pesto.

With pesto? Ten minutes. Pasta and pesto, please.

I've never used one of these before.

Five minutes. You're halfway.

Are you done? What else would you like me to do?

Right, the sauce should coat the pasta. Yeah.

I like the pasta. That's good. The pesto is like a bag of nuts.

There were so many pine nuts in it,- and the garlic! Anne!

Jamie, this is a skills test.

What we want from you is pasta and pesto in just ten minutes. OK.

Jamie, are you happy? Done this before? No, never. OK. Good!

Ten minutes. Let's cook.

Where does that go?

Dear, oh, dear, oh, dear! That ain't working for me.

I've seen it done this way.

In old Italian families, the mothers used to teach their sons

how to do it your proper Italian way.

The way Mama likes it!

You're halfway. You've got five minutes left.

You have 60 seconds.

Mwah! Bellissimo!

You like?

I've never seen anybody take a bowl of hot pasta,

some sauce, and mix it with their hands before.

Good, isn't it?

For me, there's one thing you've proved today.

You've got a really good palate, but you lack technical ability and confidence.

Your pesto tastes really good.

It's rounded and it's got lots and lots of flavour.

But the pasta is completely wrong.

You learn the technique of making that

and you'll make a really delicious plate of food.

Javine, fresh pasta and a pesto sauce.

Right, you're halfway. Get together! Get together!

More nuts.

More bashing.

60 seconds left.

I'm sorry, Mum!

That's it. Time's up. Stop!

It's not bad at all. There are a hundred different types of pesto.

I like yours. It's strong and tangy.

Your pasta's too thick, miles too thick, but you know it is.

You must have eatenlots of pasta in your time, Steve.

But at the supermarket, it comes in- a lovely bag and you lob it in.

I'm not seeing one of those bags.

Ten minutes. Pasta and pesto.

I take it I start with the pasta.

Do you boys stand there the whole time? Sorry.

Oh, we have some results here!

I need some of this.

I need to fry some of these.

I need that again, don't I?

Two minutes, big fella.

Time's up.

HE SIGHS Gents, that was hard work!

Could you tell I'd not used one of them before? Yeah.

Your pasta's a bit thick.

The pesto needs pine nuts ground into it, not toasted.

You need a lot more sauce.

The whole thing needs to be mixed together to become one.

Right.

You

You can

You can see

You can see how the celebrities get on when they face their first

outside catering show on next week's show. Right it is time to

answer some of your questions. Each caller helps to decide what Jack is

eating at the end of the show. First is Rebecca from Berkshire.

What is your question for snus right, we have not got her.

-- what is your question for us? Right, we have not got her. She

asks about cooking pheasant. You can put streaky bacon over them.

Or joint them, the breast and the legs and put them in a pot with

chorizo, tomatos, onion garlic and adding in cream. That give it is

richness and fat. Rebecca is not on the line but you

can pot-roast it. It stops the pheasant from drying out.

Exactly. It needs fat. And Rebecca wanted to see food

heaven. Now, hopefully we have Paul in Colchester. What is your

question for us? I have ox tail for tomorrow's dinner. Do I take it off

the bone, leave it on the bone? What is the best way? Is it a whole

piece or cut but on the bone? a whole piece on the bone. Keep it

whole, on the bone. Braise the whole thing like I did the shin of

beef. Marinade it in beer or red wine. Beer would be great. Ox tail

and beer, today, right now, when we have finished talking, do it now!

Braise it as a whole thing. Serve it in the middle of the table,

people can flake the meat off the bone. Do it with something like

crushed Swede and black pepper. Use the braising liquor like a gravy.

So as you did the shin? And don't forget the carrots. They would work

so well with that. What dish would you like to see tonight, definitely

food heaven. I have chicken tonight.

Sarah, what is your question for us? We have venison steak.

Rachel? I would cook them quickly on either side on a high heat. I

love venison served with a Cumberland sauce with redcurrant

jelly, citrus piess and juices in it. I would add a bit of butter to

it. It has a low-fat content. And into that lots of Sechuan

pepper. It goes so well with venison.

Yes. So, rub the pepper into the steaks

before you fry them? Yes, like a steak with the pepper sauce but

with the Sechuan pepper. What dish would you like to see at

the end of the show? Definitely food heaven. I can't stand

coriander either. Right, time for the OK let

Challenge. I know that these two are

competitive. Have you been practising? Oh, yes, every day.

Two eggs or three? Three! Three, Just make sure that its cooked!

There you go. What are you doing? I'm double

cooking it! Can I try this one while you...? It's cooked that.

Always, chef. There you go, darling.

I don't think the word, darling, will help you.

It is OK, I think. Yep, if you like that kind of stuff.

Rachel, you did it in 25.56. Oh,.

But you put it back in the pan for another five seconds, so we are

putting you there with 30. 56, but it is on the board. A pretty

respectable time. There you go. Tom? Yep.

You wanted to beat Gennaro Contaldo? I do.

You will have to come back again... You did it in 22.72. It puts you...

About there.$$NEWLINE There you go. Right, will Jack get his idea of

food heaven, the chicken and creamy sauce? Or coriander, with teriyaki

salmon. Now, you immerse yourself in the unique world of Raymond

Blanc. It is unique. Today he has a stunning pigeon dish on the menu.

First he is in Scotland looking for Scotland's woodlands are

Hello, Alan. Raymond. How are you? You finally made it. Oh.

I told you I would. I know, I know, but we've been counting the days.

Oh, we're so happy to see you.

This is a lovely perfectly formed Scottish girolle here, and I know you've never picked

a girolle ever in your life, andI thought you were a mushroom man.

Voila. What a perfectly beautifully formed girolle. There we go.

That smell of apricots and almonds.

Girolles grow all over Europe, but those found in Scotland

are the most highly prized for their pungent aroma.

So if we just go up here a bit.

I think I know a spot where we'll get some more of these girolle.

OK. I've got two little girolle here.

Look at that, guys.

That's lovely, guys. That must be the last of the baby girolle.

Voila.

They grow in mossy forested areas, appearing a few days after heavy rainfall.

Brilliant, thank you very much, Alan... Oh, my pleasure.

..for introducing me in your neck of the woods.

You'll be back. I know, I saw the look in your eyes. You'll be back.

I can see the sep season coming. Yeah, yeah, yeah.

In the kitchen, the Scottish haul is supplemented by a few extra mushrooms.

Tres bien, voila.

Raymond's next dish is a simple mushroom fricassee.

So we're going to cook a few of them.

Yes, please. OK, you cook them, I cook them?

I'll cook them. You cook them. Steve cook them.

Although any fresh mushroom will work in this recipe, Raymond is using four particular favourites.

They're lovely, yeah. He has chanterelles, girolles, pied- de moutan and trompette de l'amour.

Trompette de l'amour, OK, always, well, you know

that anyway, open them up because there is bits of forest inside.

Raymond adds a squeeze of lemon juice to the water.

Raymond and Steve prepare the other ingredients.

Finely diced tomato and chopped parsley, chervil and tarragon.

To start, melt a little butter in a small frying pan.

Next, add some finely chopped shallot and some crushed garlic.

No browning, Steve. No browning.

Voila. Just put them in. Not all.

Just those. Voila.

Tres bien. Those will cook together.

The shallots softened, add all the mushrooms except the trompette de l'amour.

You put those at the last momentbecause they cook for five seconds

and they can discolour completely your fricassee. That's perfect.

Voila. Some wine.

Voila. That's it. Just to give...

..a bit of acidity. And a little water creates a jus.

Tres bien. To make the nice jus.

Add the chopped herbs, tomato, and the fricassee is ready to serve.

That's lovely.

Just put it in the middle. Right in the middle.

Voila. It's so simple.

Just pour it in. Brilliant.

Mm. Simple and lovely.

That's beautiful. Home. Taste of the forest.

Forest on a plate. Yeah.

Thank you very much. Cheers. Pleasure.

For his final recipe, Raymond returns to a classic.

A pigeon baked in a salt crust.

Raymond is using a French farm-raised pigeon known as squab. You'll need one per person.

No seasoning. No salt, because remember, we aregoing to put it into a salt crust.

So no seasoning.

The pigeons are seared in hot goose fat to brown the skin for extra flavour.

And then now we are going to do our salt crust.

Although not eaten, the salt crust prevents

small and lean game like pigeon from becoming dry and overcooked.

Put one kilo of plain flour into a mixer.

Add 600 grams of fine salt and nine egg whites.

Voila.

I'm going to prepare it. Cut it into four.

Voila.

Chill the dough for 30 minutes before rolling to a thickness of five millimetres.

So now I'm ready to wrap the squabs into the dough.

To decorate the salt crust, Raymond cuts out some wings.

Place it breast down.

Bottoms up.

OK. To help the sticking,

that's the egg yolk.

So lift this side here, tres bien.

And then lift. Put your breast.

Voila.

Pressing right so there is no air pocket whatsoever.

Doesn't look very pretty at the moment, but it will.

We are going to do the head.

Pigeon without head is not good.

Pinch the beak.

For eyes, two cloves are perfect.

This technique works without the need for decoration,

but for Raymond, the extra effort is worthwhile. Voila.

So all you have to do is finish it off with the egg yolk on it.

All over. That's what is going to give it its wonderful colour.

Don't chop his head off.

Not yet. Later.

The last finish

that you do is salt.

The salt crust pastry shell protects the meat from the heat creating an oven within an oven.

In an oven, the temperature goes very high and the meat detract.

The pigeons are cooked for 20 minutes at 220 degrees centigrade.

To go with the pigeon, cabbage.

I'm asking for cabbage. Look, they give me lettuce.

It's amazing. Amazing!

When the cabbage arrives, it's quartered and steamed.

Raymond is also serving his favourite.

The fricassee of wild mushrooms.

So, of course, as a cook,anything wrapped into something youcannot see, cannot smell or touch.

It's rather unnerving what'shappening inside. Is it overcooked?

Is it undercooked? And you've got all sorts of nightmares. Doubts.

To serve, remove the pigeon from the crust.

Yes, you guillotine it.

Voila. Spoon.

Like that.

Well, come on, out, that's it. That's perfect. Tres bien.

Slice the blade gently towards.

Voila. Quite a nice medium, actually.

I think that is one of the most beautiful food experience you may have.

It's unctuous. Most melting quality.

You must taste it once in your lifetime.

How

How fantastic

How fantastic was

How fantastic was that? Right, it is that time of the show to find

out if Jack is facing food heaven or food hell. Food heaven, of

course, is a lot of people's food heaven, of course. It would be

chicken, it is cookeded with cream, tarragon, mushrooms, the silver

skin onions. With chips. Or food hell would be

all of this, in amongst it with a pile of coriander. It is used two

ways, a little mayonnaise and a nice oriental salad.

I don't want it. Well it is 3-06789

-- 3-0. Tom Kerridge went for food heaven,

Rachel, though, went for food hell! Why?! Now, it does not matter.

Why?! Now, it does not matter. So we have food heaven.

We cut up the chicken breasts into little pieces. Not too big.

It is cooking in realtime. Pop some oil in the pan and we ecan

throw a little bit in there to start cooking the chicken. It is

cooked in two pans. We want the chicken cooking in one, then the

sauce cooking in the other one. You see the reason in a second.

The chicken, we don't want to colour that much.

Are we doing thin chips? Yes. So, the chicken is pan-fried.

Just colour that nicely. Then in this pan what we are going to do is

cook the onions. These are the silver skin onions. These are

fantastic. You can buy them frozen. People ignore them but they are

amazing in stews and bits and pieces it saves you peeling a lot

of onions. So that goes in. The fizzing there

is the water from the onion. Add a little knob of butter. In with the

mushrooms. No need to chop them up. This is all going to cook in

realtime, but the secret now is to leave it. Now you are blanching the

chips first? We are. We are putting them in boiling water to get rid of

the moisture. It should give them a head-start to get them crispy.

So, we have white wine. A little bit of chicken stock and double

cream, but I will finish this off differently.

This is classically done in what the French call a blanket. It is

done with similar dish with veal. We have egg whites left over from

the meringue. We add the cream and this is called

a little royale. This is what you use for a quiche.

Now we finish this off. The onions are coloured. Now we glaze the pan.

So in with the white wine. What does glazing mean? It gets rid

of the sediment on the bottom. That is going in there with the chicken

stock. Everything is going on around me.

It is like the most confusing thing ever.

Now this is going to poach. Adding in the double cream.

And cook this for about two minutes. Meanwhile, Tom is giving us a

masterclass on chips. It is like the triple-cooked chips

but we are doing it double. Blanching once and then going into

a hot fryer. We cut the potatoes the same size so they cook at the

same time. That is the plan. Now the tarragon you put in twice.

It is a classic dish with tarragon. You can make the other classic with

tomatos and red wine. Now this is the white sauce.

Now bringing this to the boil. Then we pour in the eggs and the

tarragon and cream into there, and the egg yolks chicken the mixture.

Where is it from? It is French. They would classically do it with

veal. You basically finish this off in

the same way. So take the meat out and finish the sauce with the egg

yolks and then add in the meat again, but the egg yolks is the key.

Once you have cooked it, you cannot re-heat. The egg yolks will cook,

and you end up with something similar to that lady's omelette...

Which would be delicious! So the chicken is almost cooked. How are

we doing on the chips? We have two minutes left.

Almost ready. This takes the bite out of the potato. Leave them to

steam-dry. But we don't have time to make them

go cold. You have about a minute. OK into a

hot fryer. They go in for about one-and-a-half

minute, which is what we have left That is perfect.

Now I finish this. So take it off the heat. Now throw in this... This

should bring it all together. You can see straight away how it en

riches the chicken and thickens it up. It bring it is all together.

Seasoning. This is your tarragon going in at

the last-minute. A little bit of black pepper.

You have 60 seconds on the chips. And that's it. You basically serve

it like that. This sauce... No, no. Don't serve it yet! This sauce...

This sauce, I am slowing down, you have 90 seconds, I have been told,

until the end of the programme. OK, we are ready in about 85.

Football Focus is on then! I have always wanted to be on Football

another great wine, I have to say. This is Vinalba Reserva Chardonnay.

It is a Chardonnay. It is from Majestic Wines. It is priced at

�8.99. Another bargain. That is one of the simple dishes.

Here are the chips. That really works. You can do it in about six

minutes. If you want to serve chips with it, I suggest you buy the

frozen ones! There we are. You desetback a glass after that.

What do you think of that? Awesome. I am always left with the bottle.

Well that's all from us today on Saturday Kitchen Live.

Thanks to Tom Kerridge, Rachel Allen and Jack Fox. Cheers to Olly