Host Matt Tebbutt is joined by chefs Dan Doherty and Ian Orr, with special guest Gemma Whelan. There are great moments from the archive, and Susie Barrie picks the wines.
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I hope you're hungry, as we've got a show bursting
I'm Matt Tebbutt, and this is Saturday Kitchen Live.
Joining me today - the talented Ian Orr,
Ian, it's your first time on the show.
Today I'm making marinated monkfish cheeks, ketchup dressing,
tarragon mayo and salt and vinegar crisps.
It sounds like a fish and chips but it's not! And an interesting dried
vinegar. We'll talk about that. I'm doing duck egg en
cocotte with wild mushrooms Some truffles and home-made bread.
Very old-fashioned kick. -- dish. We look forward to that.
Sam, you've got wine matches for today's dishes.
We have a classic summary red wine and a stunning white wine.
And we've got some fantastic films from some of the BBC's biggest
food stars: Rick Stein, Mary Berry, The Hairy Bikers
Our special guest today is a hugely talented actress.
She's known for her incredible portrayal of Karen Matthews
in the BBC drama The Moorside, but she also happens to star in one
of the biggest TV series of all time ? Game of Thrones!
APPLAUSE Great to have you here. What a
lovely introduction! I wrote it myself! How are you, very pregnant!
I am, thank you for pointing that out. Thank you for getting up so
early. I always hungry now so it is the perfect joke. Have your tastes
changed since you have been pregnant? Not really, tomatoes is
the only thing I wanted for the first three months. We've got some
of those. Was that it? Nothing like digestives and mayonnaise, nothing
weird! Have you got the name sorted? Matt is on our list! It is my
brother's name so it might be a bit weird. But we are going through it
all, you know how it changes. Apparently if you can shout it out
in the park, that is a good idea. Or a supermarket. We have been just
shouting names Inbee Park to but fits! -- in the park. Tell us about
your food heaven. Trout and prawns and coriander. That is unusual,
trout. I like it more than salmon, I don't know why, a bit more delicate.
And you're into your monkfish as well? I am. Thank you for that! And
what about hell? Cooked apple, I would be really sad about. Why? The
texture. You know you have to do this for your baby and taste it!
Maybe we should have hell to get acclimatised! I really will be ill I
think! I should have put something delicious on my hell! I have been
very honest. Cooked apple and puddings and start like that.
Please! Through seven. I'll gently simmer trout
in butter and stock, then add in some prawns and then
make a coriander, aubergine and coconut milk broth,
and serve the trout and prawns on top and garnish with
coriander and basil. But if you get hell,
then it's cooked apple! I'm going to make you an apple
and raspberry gratin First I'll make a puree with cooked
apple, then I'll saute more apple with raspberries,
spoon over a rich, creamy vanilla custard gratin and top
with polenta crumble. But you'll have to wait
until the end of the show to find And don't forget, you at home
will decide Gemma's fate! The vote is open right now
for you to choose today's heaven or hell dish that we'll cook
for Gemma at the end of the show. Just head to the Saturday Kitchen
website before 11am this morning! But we still want you to call
us if you have a food You can also get in touch
through social media You have a seat, shout out any
questions. Thank you! How are you? What are we making? This is monkfish
cheeks with some ketchup blessing, salt and vinegar crisps and some
tarragon mayonnaise. You are having the hard jobs. Tell us about you,
where are you based on in Derry? Yes, we have a restaurant there. The
first opened nine years ago. Now we have Browns in and also Browns in
the Green in Donegal. And we have a new venture as well. I have a great
business partner with me, markers, who drives me which is good and
obvious we are quite close to where they film the show. He is a bit of a
fan girl! On and on! He is very excited. How far away is it? It's
about ten minutes. Do you sneak down? I will be taking Gemma's
number! Did you not get over to the hotel? To Browns? No, I had never
heard of it! I shouldn't say that! That's my meal ticket gone! I had
vouchers to did for you! You have becoming quite few awards as well.
We have a great team. -- you have been winning. It was the best
tourism experience which was massive for us. And last year we had an AA
Guest. And you won chef of the year a few years ago. I did. You don't
like to talk about it! Ian John-Lewis who works for me, the
want it back. But I have to win it back sometime -- Ian Jarvis. Do this
kind of awards make a big difference to the public? Definitely, more
people will come to the restaurant and it is also great for the staff
as well. And this dish, what are you doing? Marinating the monkfish? In
coriander and fennel seeds. We have this dish on elements and it will be
on all of our menus now. This is a lovely ketchup blessing. I will add
some ketchup and lovely herbs and some capers. A basic tomato dressing
but you have spiced it up. A bit of Worcester sauce as well. Some olive
oil. These are trying for five minutes? Until they are crispy. And
then we talk about the secret ingredient. I like these. They are
called ribbons. Have you ever seen those? No. It's quite mesmerising
watching it! What about the ingredients question of art you
sourcing them all from Northern Ireland? We try to as much as
possible. We are close to Green Castle and we have great meet in
Northern Ireland which is fantastic. Great seafood. Absolutely. You could
do this with Scarlets or cod which is brilliant. Other things that are
readily available? You can get everything back home. I
didn't realise that you loved monkfish and tomatoes. Under to love
this. You are a pesky daring? -- pescatarian. I never really liked
chicken or meat so I thought, what am I bothering and then I felt a bit
bad for the animals. But people are probably shouting at Fish is the
worst thing because it is overly farmed. I'm making this with the
rape seed? Yes please. And in the restaurant we make tarragon oil
which is quite nice and you make a mayonnaise with it but that which is
good as well. What about your background? I lived
here back in the day when I was about 20, myself and Jennifer came
over, a great experience and then I came back and Browns came up as an
opportunity and we went in and that is how it started. And Marcus, is
the chef? He looks after the business side which is great. I let
him pay the bills! And I get to create this beautiful food. It frees
you up. And when my GP is too high... I just want to say, it is my
dad's birthday today. What is his name? Billy. Happy birthday and I
bet that the two Oliver and Emily -- I better say... And anyone else who
knows you! And into debt these on nice and early. -- get these on. If
you'd like to ask any the questions you can call this number, 0330 123
1410. Calls are charged at your
standard network rate. I didn't even know that fish had
cheeks! It is quite a big fish! Have a monkfish? They are like all head
and a tiny tail and a massive face! If you are going to take something
out of the ocean you Muyters will use it all. -- you might as well.
What would you use, something a bit cheaper that would still have the
same impact that isn't Skorupski? Sivado a
. You could use cod as well. It is back, from last week I think.
A touch more lemon. These are going to take, what question am hoping
about one and a half minutes! Time flies, doesn't it! I was just
chatting! Less chilled, more get on with it! These are the crisps. These
are a good Maris Piper to make them crispy. You can use normal vinegar
but this is like a vinegar powder. You put quite a lot on? Loads. Where
do you get vinegar powder from? You can get it online. Are you going to
plate up? That would be nice! A bit of drama, are you setting fire
to that? We don't want our pregnant guest to eat undercooked fish! That
is the monkfish and you have got the mayonnaise. There you go. That
source is delicious. I'm not shaking today. You have relaxed me! I am a
fan as well. I'm not relaxed if that makes you feel better! And a couple
of dots of this. I think there was a bit of tarragon caught up in it. You
didn't want too much mayonnaise, did you? And some lovely crisps.
And we will take that as well because they are nice.
OK... Right, is that it, are we good? It looks amazing. Remind us
what it's called? Monkfish cheeks. Delicious!
Right, let's go... We nearly gave a round of applause. You can if you
like! Dive in, guys. Don't take a big mouthful, isn't that what you
have to do on TV?! Try the ketchup dressing, it's so easy to make. Oh,
wow. Is it nice? It's amazing! I always think people are lying on the
TV, but it's really good! Are you happy with that? Really good. What
about you? The ketchup is phenomenal, very nice. Try that,
Sam. Why don't we first get some wine? I'm excited for the wine,
can't wait! It is made from a relatively unknown great prior to,
Roussanne. It is the Bernard series Bellingham Roussanne, it is normally
from France but this is from South Africa. It is a little bit of oak,
citrus and blossomed. You are missing it! Nearly that. You can
have a smell of it, but would that make it harder? Does it bring it all
back?! Even at 10am! You have fresh citrus acid, it just goes perfectly.
That is one of the nicest ones I've tried in a long time, so delicious.
It is big and gutsy. Very elegant as well. Are you happy with that's have
you come across it before? Roussanne, it is a rustic grape. It
is from France. It's quite an easy character, unusual one, but very
elegant. Dan, are you happy? Very! What are you cooking for us later.
I'm making duck egg en cocotte with wild mushrooms
Are those all things that you can eat? I think so, yeah!
And don't forget, if you want to ask us a question this morning,
Or you can tweet us a question using the hashtag #SaturdayKitchen.
And you can also visit our website to vote for Heaven or Hell.
Time now to join Rick Stein in Sardinia.
He's getting stuck into to an array of dishes, including
a local speciality called 'music paper bread'!
Next to pecorino in importance in Sardinian food is this.
What's happening here is these very happy and hard-working people
are making a thing called pane carasau which literally means
The reason it's called "music paper bread" is they first bake
the bread like a big pitta, then they separate it and bake it
a second time until it comes out crisp and crackling,
a bit like music sheets used to be in the very old days when people
I just was trying to find out, as one does, that there
is always a reason for food and what was the reason for this?
By double-baking it like this, it completely dries out
and for shepherds up in the high pastures for six, eight weeks,
they could take something which wouldn't go off and would be
It's early in the morning and I'm starving.
This is made with freshly chopped tomatoes, garlic,
Bread, tomatoes and olive oil - the most common combination
I'd be surprised if it ever tasted as good as that again.
Just before I came away, I was in the pub with a few people
I know and one of them was asking where I was going and I said,
I thought, "That's a bit of a shame."
Two weeks into the trip, I say, "There is no way they're the same."
Corsica is almost one big mountain range and the food reflects that.
You've got sausage, wild boar, chestnuts.
Sardinia is much lighter, it's much more fertile -
tomatoes, olives, wild fennel, myrtle.
Then I was thinking about them and they just go to those tourist
hotels, so of course it would seem the same.
When I came out of the ferry port in Sardinia, I saw this sign
in the tunnel which said, "Tourists, remember
One of the great success stories in Italy is agriturismo.
You don't have to travel very far here to find a village festival.
This is Loceri and events like this are really good
The people don't need too much persuasion to dress up.
It's like Padstow's May Day where all the locals dress in white
I'm intrigued by these hortensia, hydrangea leaves.
The thing is called coccoi de corcoriga which is pumpkin,
so it's a mixture of pumpkin, flour, lardo - the salt fat,
David the director asked me to join in the dancing.
My reaction was, "No, I can't do that."
They're all really enjoying it and getting stuck into it.
I think that's testimony to the Italian temperament.
They're very extrovert and enjoy themselves without booze.
Some of the girls in there are so showing off like this
is about sailing off to America because of the hard times
in the past, but on a night like this, you can see why so many
It started late morning and went on right through without a break
Nobody became tired and emotional or disgraced themselves, and I bet
And there's more of his foodie adventures next week.
Rick watched how the locals baked the music paper bread,
and I'm going to show you another traditional Sardinian recipe that
This is the bread here. Have you ever tried this? I haven't. It looks
a bit like a proper Dom. It is crisp bread. -- a proper Dom. Another
Sardinian speciality is this lovely Bottarga. The salt and press it. It
is packed with flavour. It's just delicious. They call it kind of like
Sardinian gold. Can you touch it? I want to smell it! You're going to
eat it in a minute. Am I?! Cool! It is a real speciality, it is almost
like the travels of the sea, they say. Anyway, let's get on with it.
For this recipe, it's a very, very simple salad, lots of fresh veg and
fennel and broccoli, we're going to make a local dressing for the
Bottarga. Some lemon and garlic, and it's going to be delicious -- a
little dressing. Let's talk about you, Gemma. Congratulations on being
part of one of the biggest, arguably the biggest TV shows. Thank you.
That's amazing. My daughter is such a fan. She had a Game of Thrones
sleepover with all of her mates. She's only 15. She doesn't like the
idea of me watching it. Now I've caught up with the Rhys Evans, and
now I know why. You can't watch it together! I can't watch it with my
mum -- I have caught up with season seven. Is pretty gripping. Back to
the first there is and started watching it from the beginning again
just to catch up. Every time I watch it there is something different.
It's just brilliant -- I went back to the first series. I caught this
brilliant thing on YouTube last night Weiyuan Lu of the hour the
rating over the top of it -- where you and Alfie Allen. That's quite
well-known unfunny, I had a lot of fun doing it -- well known and
funny. He plays your brother in it. Before this show started, you
started off in comedy, which is a far cry. I've seen your comedy as
well. You describe it is like Mary Poppins... A potty mouth Mary
Poppins is how she has been described. She's very prim and
proper that very incongruous in what she is discussing. You did that in
Edinburgh. I did it in Edinburgh and did a radio show as well, a chat
show, which we are hoping to do more of. Is that something you are going
to keep going? I like to. I've been very lucky to have a lot of acting
work recently, so the comedy has taken a back-seat. Are you going to
Edinburgh? My husband and son are there now. I'm going to jump on a
plane and go and catch them. Have you been? Edinburgh Fringe? No, I
haven't... In university all of my friends used to go up, but they
didn't invite me! I just stayed at home. Is that something you're going
to go back to? I managed to do a lot of comedy is well on the TV, which
is nice. I've just done a Netflix series. There is a swear word in
aid, so I won't use that. In the end of the blank world, use your
imagination! Netflix and Channel 4, it is a darkly, it detectives coming
of age drama. I do get to straddle both comedy and drama in my
professional life, which is nice. But I haven't done stand-up for
quite a whilst point you are known for very strong leading roles,
argue? Are barely recognisable. I'm not grubby and muddy! Presumably
when you walk down the street, do you get stopped? Very ready. I get
the odd double-take. Or people will say hello to me. I was in John Lewis
looking for baby prams... The chap went, oh, he! Then he went, oh, hey,
sorry... I think he thought that I was a friend and then he realised
why he recognised me. That must be a godsend. That was nice, we had a
nice chat. For you as an actress in such a big role, you wouldn't be
able to have a normal life. I have a very normal existence, and I like
that. It's nice to be able to just go about things. Because I know that
some of my fellow actors are very recognisable now, it's quite
difficult for them. Obviously it is a wonderful by-product of being on
the best show in the world. Shore. When you got that part, I also read
about how you did the audition. Oh, are we allowed to talk about that on
Saturday morning TV?! No, I don't think we should! But it was
interesting. It was a front foot a bunch of stuff that I had to do for
it. How was it when you got that role was like did you know what you
were entering into? No, I had watched the first series as research
from my audition, thinking I wasn't going to get it. A big HBO series.
At that time in my career, I was doing a bit of comedy on TV and that
was it. I was in a comedy cars in three different TV show. The casting
director on that was the same as Game of Thrones. He said, you might
be right for it. I was in the right place at the right time. I was
desperate to get into some drama, it was serendipity. Obviously, it's
amazing to be a part of that. But how does that pan out for the next
30 years? Presumably, this is your career defining moment already? , I
don't know! That's a bit deep on is that the morning, sorry! I don't
think ahead, maybe I should -- on a Saturday morning. I think it's a
wonderful moment, but hopefully there be many more moments. As I
say, I do lots of other bits and pieces. Oh, you were great in
getting? I am. I'm going to recap on this recipe, in case nobody has
caught up on what I'm doing. I have got some raw celery, raw fennel, I
have an artichoke which I will thinly slice. Cooked broccoli is
going in there. These is the clever bit. This is the Bottarga with some
smash tomatoes and a bit of basil. I have got a bit of lemon and garlic.
That's pretty much it. And some olive oil, obviously. Just a nice
pick and loose dressing. You wouldn't be eating a chunk of that
the Targa? Well, you can. -- the Bottarga. Traditionally you can wife
it thinly. A bit like fish jerky? -- you can slice it thinly. People eat
it like salami. I'd like it grated finely. You get the taste... Is it
quite pungently fishy? It has got a really kind of bitter after taste.
It is a pleasantly bitter aftertaste stop Rio sounds delicious. For
people who have been on another planet, how would you sum up Game of
Thrones? Somebody said it is like Sopranos
with swords which I quite liked them a lot of political and family issues
going on. It's quite difficult to sum up! Sopranos with swords, I like
that. Obviously if people haven't seen it, it's not too late to catch
up. You can get it all on Now TV and other channels are available! And it
is on Sky Atlantic as well. This is reasonable, love the celery leaves.
It looks mega healthy. It is terribly healthy and very messy! It
looks like my kitchen when I try to cook! Do you cook a lot? I try to!
But I'm very safe. I can do children's food. Are you getting
into the whole idea of that? Just a lot of fish fingers and ketchup! You
can't go on this show and tell us that! I do try to cook. I never know
what to do with herbs, how they mix. I just default to coriander. I love
coriander but I hate parsley. Which was in this recipe originally so I
took it out. Thank you! A bit more of that. Tucked in. It looks very
difficult to eat on TV! It's going to end on this! To write a bit of
the source and see if you can taste the bottarga. What would you put
with this? It is quite green so I would go with a Vino Verde from
Portugal. Sauvignon would also go with this. But the Vino Verde is
very light and low alcohol, perfect to rinse the mouth with the garlic
and really fresh and a summary wine. It's amazing. You have that funny
look... How do you not look like you are overly enthusiastic on TV but it
is genuinely delicious! I look like I'm lying! There was a little pause!
This don't forget, you need to vote for Gemma's heaven or hell.
So, what will I be making for Gemma at the end of the show?
I'll gently simmer trout in butter and stock,
then add in some prawns and then make a coriander, aubergine
and coconut milk broth and serve the trout and prawns on top
and garnish with coriander and basil.
I'm going to make you an apple and raspberry gratin
First I'll make a puree with cooked apple, then I'll saute more
apple with raspberries, spoon over a rich, creamy vanilla
custard gratin and top with polenta crumble.
And don't forget, Gemma's fate is down to you at home!
You've still got around 25 minutes left to vote
Just go to the Saturday Kitchen website now.
We'll find out the result at the end of the show.
Now it's time to catch up with the truly marvellous Mary Berry.
Making a couple of classics today ? a pavlova and
You need two red peppers, roughly chopped into life sized pieces. Now
the magic part of the recipe. As you put all the vegetables in and
you rub the olive oil, and my hands are clean.
Put in the two cloves of chopped garlic and some thyme.
Add the sausages to the bag. And in those two tablespoons of olive oil.
Then you want to hold the top of the bag and tip all of it until it is
all well covered. You will need your biggest roasting tin for this. I'm
going to cook that at 200 degrees for about 35 or 40 minutes.
When the sausages are brown, turn them over.
And for a bit of extra flavour add 200ml of white wine,
continue to cook at the same temperature for another 20 minutes.
Well, it's had its time, let's have a look.
You want to have everybody absolutely ready to come and help
themselves and you can really see why this is one of my favourites.
All the washing up I've got is one tin.
Of course, the market is full of ideas for sweet things too
and I always keep my eyes peeled for the ingredients for one of my
You know, I get more letters, e-mails and questions about how
to get success with a meringue than anything else.
And I have a foolproof way that will give you success every time
So, first of all, I'm going to separate the eggs.
I've got three eggs here and they're nice and fresh.
The secret is to whisk on full speed whether you're using a big mixer
like this or a hand-held one or even...
When the egg whites start to look like cloud, add
175g of caster sugar - a spoonful at a time.
Keep your mixer on full speed until the meringue is stiff.
Now, as it's a pavlova, I want to make it nice
and marshmallow-y in the middle and to do that you add
So mix a level teaspoon of cornflour and a teaspoon of white wine vinegar
together and then fold it into the meringue.
Take a baking sheet topped with baking paper with a 20
I'm being very careful to keep it within that pencil circle
because that is the shape that I want.
And if you have children or grandchildren who enjoy cooking,
let them do something like this, perhaps for Sunday tea.
Turn down the preheated oven from 140 degrees fan to 130 degrees.
Once it's cooked, the key is to turn off the oven and leave
the pavlova inside to cool for a good two or three hours.
I've got 225g of beautiful blackcurrants
And then I've got some blackberries, as well.
And stir gently until all the sugar has melted.
Then turn off the heat and add the 175g of blueberries.
And leave it to cool completely before adding
And then, to make it really special, a little bit of cassis.
Once the pavlova has cooled, it's time to bring this
Well, that's just as I wanted it to be.
That very, very pale sort of creamy colour and it is...
That looks pretty good, doesn't it?
And it is the most perfect thing to serve at any celebration.
Still to come on today's show: Nigella Lawson shows us her recipe
She roasts beef short ribs in a hoisin sauce and serves
And, it's almost omelette challenge time!
So, in honour of Game of Thrones star Gemma
can both chefs brace themselves, as the omelette challenge is coming!
Will they make omelettes so good that I'll Dire Wolf
them down with Greyjoy, or will they prove they know nothing
and simply fail and hit a wall and leave the plate Stark?
And will Gemma get her food heaven - butter poached trout and prawns
Or food hell - apple and raspberry gratin with a polenta crumble?
There's still a chance for you to vote on the website,
and we'll find out the results later on!
Where do you think it's going? I really hope it is heaven. Maybe
people want to see me throw up! That would be funny! Not nice, obviously.
We're doing duck egg en cocotte with wild
I eat it at home. Almost one of those, you get in late, doesn't
state long. -- take long. They are traditionally baked in a pot but we
will chuck it into the middle of the table and everybody can get stuck
in. And we are serving this with house bread. It's kind of like a
naan bread. But we cook it on a flat stone. Yoghurt, baking flour, a bit
of salt. Do you want them little? Yes, like big crumpet size. We
obviously know you from Duck And Waffle. Still going well? It is.
It's still baffles me it is so rammed over the weekend. I'm
surprised how busy you are in the early hours of the morning. We are
in Liverpool Street. We basically built a glass box on top of a
skyscraper so you can watch the sunrise! You make it sound romantic.
I'm a romantic kind of guy. And you have opened a second restaurant? The
little sister, the fast, casual version, no reservations, no longer
queues, definitely not 24 hours. It is duck focused, a lot of, hopefully
creative, duck dishes using tongues and gizzards. Very oriental? It is a
bit. We have done a few things in China and Hong Kong pulls up they
seem to like is. You went over there? We did taste of Hong Kong.
That sounds glamorous. It is similar to London but it is not, I don't
know what they like about it so much, we have a following of young
Chinese millenials who is a lovely things about us.
Is it a big departure from what you were doing, the new restaurant? It's
just very different. We are in the West End. You have this little
sister, they are very different restaurants and cooking styles, it
is trying to manage everybody's expectations and experiences. Do you
split your time running between both sides? Yes, initially it was very
heavy on the new place to make sure that would work nicely. Now I'm
going back to the Heron Tower, it's nice to stay in touch with both
places. You have done a few pop-ups recently, having to? You're looking
at another venture, is that right? Yes, that was to introduce a new
idea that I wanted to start next year. Kind of a neighbourhood cafe.
Some sort of Middle Eastern influences, great breakfasts
throughout the day into lunch and dinner, very simple but humble and
just totally great food, loads of ceramics, that kind of stuff. So you
are doing all day dining? Yes, but not 24 hours. And trying to get away
from that central London staff and do stuff a little bit different.
Especially when I used to live in London, neighbourhood restaurants
were on the rides. And now I guess people come home from work and they
don't want to traipse back into the city. Absolutely. You know, I think
there is a change in that. It's really hard to open a restaurant in
central London. It is a massive commitment, it's massively
expensive. There are lovely parts that don't get a look in the. Back
with the recipe... Onions, shallots, garlic. Very traditional white wine
sauce if you like. Onions, shallots, garlic, thyme, bay leaf, mushrooms,
white wine, in with a cream. Reduce that by about half, then you crack
the eggs straight in and let them bubble away for a minute or two,
cheese on top. It is still soft and crisp and creamy. I'm frying this.
It's an incredibly simple recipe. I think it's nice to show something in
real time. We have met the bread and let that prove -- we have made the
bread. But apart from that, role that the bit you know, put some
stuff on top... And if you'd like to try Dan's
or any of our studio recipes, then visit our website -
bbc.co.uk/saturdaykitchen. Also, duck eggs are just great.
Those massive yolks. Let's be honest, the best part of the egg is
the joke. I do struggle with the white. It is very, very tough. So,
where did the kind of dark theme come from? Was that originally your
idea? Do you particularly love dark? With the new place, we are using
duck leg in waffles. We wanted to celebrate the whole bird and use the
legs but also the bits... You know, we are doing duck tongues. We are,
it is a bit Chinese, we are frying them with spices. We are doing
things that are bit cliche, a duck burger and sandwich, things like
that. Duck is great. There is this weird thing that it have to be
expensive. That's kind of your background. You were classically
changed so much rain. When did you get into this more informal dining
-- you were classically trained. That's a really good question,
because I don't really know... You know, I guess without being
disrespectful, it was a bit of boredom, when you are doing your
apprenticeship and its meticulous, you have to do things a certain way.
If you do a coq au vin and it's not served with mushrooms... I just
think there was an opportunity five or six years ago that that would
change. Restaurants were getting more interesting. Chefs were getting
more creative. There's nothing that we do or I do... You know, it's
just, you know, it is well braised meat, we mixed the two together, it
was a bit different. If you are a young aspiring chef, it's a nice
thing to do, do the classical training and realise how a good dish
is created, is that training and make it your own. You can pair it
down and change it in some way. If you haven't got that foundation,
it's difficult to understand. In that sense I've been lucky to work
in those traditional places. The great thing for young chefs now,
there are so many different places you can go... London is packed. In
fact, the whole country is packed with restaurants. It's brilliant,
it's so much more accessible. It's no longer, you know, unachievable
for people who haven't got money. You can go to great places and not
have to spend so much money. E-on, used by making the most of your trip
over here. I have. You went out Thursday and last night and you are
going out tonight?! You what always looking a bit early for things as
well, research and development! Right, what else have we got to do,
Dan, is that it? We want to get the cheese melted, but whilst keeping
the jokes nice and soft. As you tucked into it, it makes the sauces.
You are probably not going to be in runny duck egg? With -- would
anybody be?! You need to get voting if you want Gemma to face her food
heaven or food hell. It is neck and neck at the moment. Is it, really?
I'm not making it up! How is this happening to me?! Looking good? Yes,
they look good. Loads of fresh chives. I'm a bit addicted to
tribes. I don't know why. They are just easy, aren't they. You've got a
slight onion taste. But they are not overpowering anything. Shall we cut
these little bit? It's like a beach towel!
LAUGHTER Depends what kind of beach you're
going to! A very small one! Bread... OK, that looks amazing. Remind us
what that's called, Dan? Baked mushrooms en cocotte with chives and
fresh mushrooms. Delicious! OK, try not to drop it. I've very kindly put
it on a really slightly bored! This is very hot, don't touch it,
obviously other than putting it in your mouth!
Try the bread... That sauce is delicious. Wants the egg breaks into
it, you just scoop it up with the bread, for me that's what it's all
about. We did that in seven or eight minutes. I did this in a six minute
dish a couple of years ago. It shows you how tasty you commit food in
such a short space of time. It is accessible ingredients as well, you
don't have to have a lot. What are we drinking with this, Sam? It is
very luxurious and quite creamy. Oh, wow, it's amazing! You've got to
make noises every once in a while! The key thing here is that you need
a wine with acidity. This is the Brancott estate pinot noir. It is ?9
89 from Majestic. You could go with the white. You do need something
with that acid. But with the dominant flavour being the world
mushrooms in the travel, I thought it would be really interesting. You
have got the savoury note on some oak and some spice. It picks up the
savoury notes from the dish. I thought it would go with the red. I
love a pinot noir! It tastes initially like it. And if it is
opened, or not? Pinot is quite a light skinned juicy berry with lots
of red fruit. Anything that is exposed to earn will soften. So it
will, of course. -- exposed to the air. The key thing is the acid which
cuts into the cream and the savoury notes from the oak and the buried
that goes with it. -- and the berries. The red wine transform it
into a night-time dish. You can sit by the fire with a bottle of red.
Don't share it! It's now time for a tasty recipe
from Si and Dave, The Hairy Bikers! They are making 'moules
a la bordelaise'. In the best of British kitchen, we
are going to be cooking Elizabeth David's moules a la bordelaise is at
the first ever dish that I made for my mum, with a lot of help from my
copy of the totally brilliant French Country Cooking. This simple country
dish is one of my favourites and has certainly stood the test of time.
These books are very prescriptive. The way that you kind of laser stuff
out. It's not in the way that we think, but the list of ingredients,
it's part of the text. She wanted to be a cook of the people. She wasn't
elitist. She believed that good, exciting food should be available
for everybody. There we go. These are the mussels. A glass of white
wine. In a small pan, melt one ounce of butter, and then two chopped
shallots and a pound of tomatoes cut up. Use the flesh. Don't use the
seeds and their watery bits in the middle is the yellow basically you
want them seeded and skinning, just the flash. These are nice tomatoes.
What will happen is that when you of the mussels, they start to open.
Then the bit that has the flesh, we are going to keep it. The shell that
doesn't, we will take it off and discard. Just half shells, I think.
You, mate, exactly that. You see, it's opened up. -- yeah, mate. That
one you discard, this one you keep because the mussel is sat there in
its lovely shell. This is a laborious process. These are so, so
beautiful, these mussels. This dish looked simple. It's very pure. I
know it's going to be delicious. That's the thing. It doesn't need to
be complicated to be delicious, does it? Really, I think Elizabeth David,
it was a life in cookbooks, it was a life lived, a life put down for
everybody's benefit. It was a life spent in food. That is what her
cookbooks said to a lot of generations that had been through a
pretty tough time, through the wall. They needed to be given permission
to enjoy food. Food was basically force of five full. Somebody came
along and said, there's more to it than that -- but was basically for
survival. We are going to add that to our border -- bordelaise sauce.
She doesn't tell you how to do it, but judging by the scale of the
mussels, it needs to be pretty fine. A good knob of butter in the pan. 25
grams. So, couple of handfuls of breadcrumbs in some milk and throw
in a bit of parsley -- soak a couple.
In a small pan, melt one ounce of butter, two chopped shallots. You've
done that. Add ?1 of tomatoes. -- add onelbs of tomatoes. Now we just
bumble in the breadcrumbs. This is the key, you have to strain it. The
breadcrumbs is like a bit of a thickness. Your handful can be as
big as your hands or as small as them. A handful of parsley here.
Shall I stick it in? Yeah, stick it in. Look at that. Now it's going to
come to life. Look at those colours. Stir the sauce in the tomatoes and
then add a little of the strain sauce from the mussels and it is but
of grated lemon peel. When that goes in, that is epic! It just goes, will
shut! You have got the mussel juice. Look, case that, it needs a touch
more seasoning. -- taste that. Dead pure, beautiful. Tomatoes go on for
ever. You need the citrus. The mussel juice goes in with the lemon.
Should I? Please. Look at that. Go on, mate.
Gosh. She doesn't say how much. One, two, three. And then stir it in.
Now, what you have done is youth pushed that fish flavour back in. --
you have pushed. Dave, give us another spoon. That looks good.
Oh, beautiful. It's epic. Now, pour the sauce over them. And simmer for
three or four minutes until the mussels are hot. She says, messy to
eat but a dish with character. You know it's going to be messy because
you need raw hands in there to scoop them. This is so good! -- you need
your hands. Just literally, just like that... What's great, when you
put all of those moments together, you start to get a real sense of the
dish, the smell of the mussels, sea. And all of those lovely fresh
ingredients. That big hit of Severus. I think we should...
Lovely! -- the big hit of citrus. Straight onto the table with a bit
of French bread. Loads of Brett and butter. It looks good! It smells
amazing. That's it. Can you imagine in the
50s after those years of austerity, having this, it is like a cancan on
your tonsils! That is a seriously good recipe. It is very pure
tasting. It tastes what you imagine it would through your telly. I think
Elizabeth David is alive and well in that pan! That is what I love about
it epitomises her, fabulous. And that's it - the heaven
and hell vote is now closed. We'll reveal what you've chosen
at the end of the show. Right, let's get some
calls from our viewers. First up is Sandra from Marlow.
Hello? Hello. Is anyone there? We're going to go instead to Doug from
Hastings. What is your question? I've got crabs, what would you do
with fresh crabs? I would do it with a bit of fennel and coriander or
toasted with mayonnaise. Quite straightforward. Don't mess with it.
Top tip, what would you match with that? Something from northern Spain,
really crisp and peachy fruit. Even with the chilli? Yes. You put some
tweets. Think about has home-grown courgettes, do you have any ideas? I
was thinking of frying of the garlic, and finish them with loads
of herbs, mint and parsley. It is like a braised courgette. Very nice.
I would have something like a Chenin. I also have a lot of
courgette so I will give that a whirl. What about a pickle? Yes. It
would last all year. The asks, how can you guarantee getting scotch
eggs with firm whites and runny yolks? Scotch eggs are my favourite
thing. You have to use really good, fresh eggs. Cook them for six
minutes into iced water and when you put the sausage meat on, a
centimetre is perfect and you breadcrumb, deep fry for ten
minutes. You do that scotch egg challenge? I've done it once. It's
very scary! Did you win? No! We have got Sandra back. We had a little
malfunction there but you are on now, what is your question? I've got
some kohlrabi, when I bit into it it was bit and Woody, should I have
cooked it first? Should she be cooking it? I think repealing it is
a good start and then thinly sliced and a bit of cease and olive oil and
some lemon juice and mint and a bit of ricotta. Just wafer thin? Yes.
That sounds brilliant. That's it, time for the omelette
challenge, no, relaxed! Time now for one
of our foodie films. All the crew are running because I
got it wrong! This week, Saturday Kitchen
chef Rosie Birkett went to explore the curious world
of ice cream making. In recent years modern chefs have
been doing innovative things that have totally changed the way we
experience food so I have come to Bermondsey in London to someone who
are pushing the boundaries for what they call multisensory experience.
Hello, Sam. What do you do? We have been called many things, food Smith,
but for us we like to put a smile on faces using food. And what are you
working on? A whole host of projects, everything from sausage
salad to ice cream flavours inspired by top attractions in London. Look
at that! This is so great, talk me through this. We make jellies for
photo shoots and product launches, birthday parties to one-off events.
I can't stop looking at this, what is going on? This is our breakfast
in a jelly, it's not actually a fried egg, with a passion fruit
jelly and a coconut jelly is the yolk and white and underneath the
rest of breakfast sausage and eggs. And you mentioned ice cream, do you
also do that? Absolutely, I can show you how to make it. So let's do it.
We are making an ice cream inspired by the London dungeon. We have a
smoked charcoal ice cream. To get it in rehab other activated charcoal,
micro ground chuckle made from coconut butters. This has been
around for hundreds of years. It was used as a health product to help
settle your stomach. And teeth whitening. Absolutely. To lift the
smoky flavour we are adding liquid smoke, super concentrated and very
strong. Three drops to flavour the whole ice cream for a litre. That's
all you need. In true British summer Time style the heavens opened in
time for our ice cream so what makes that the London Eye? It is inspired
by the sunset and it changes as you eat it. This is the charcoal one and
I want to try it now. Thank you. That is so interesting. I wasn't
sure how the smoke would work when we were doing it but it is really
nice and gentle and it lingers on the palate. I hope you're feeling
inspired. I would love to come and join you but I might have to stay
here to test other flavours! That is why we do rehearsal! Thank
you for that, we have been inspired with this Game of Thrones inspired
ice cream with lemon cake, snow on the top, a lot of red sauce, a bit
of Rosberg Fiore, that is the blood! -- a lot of raspberry.
Lovely. It's interesting. I like that. It's like brown bread ice
cream. I like that I don't know if I like the raspberry sauce. It is the
cake that is throwing me off. Other than that it is a triumph! Can I
give you that? I'm now moving here properly because it's time for the
omelette challenge. Do you think you can beat that? No,
he has been practising. Where do you want to be, Ian? I'm quite
competitive so I would like to knock off Theo. A competitive chef, how
novel! You both know the rules -
you must use three eggs, but feel free to use anything else
from the ingredients in front of you to make them
as tasty as possible. Ian is going for the one handed
approach. And seasoning, that's nice.
I'm over here, I will try yours first. I thought that was quite
quick. It looks good. He is so nice! Delicious. What is that? It is an
omelette with an extra egg. You have managed to keep the white separate
from the yolk. That is shocking! It's terrible! LAUGHTER
Right, Ian. Am I on the board? This bit, maybe. If you were served that
in a restaurant you would kick off. It is egg yolk with whites of
scramble... You will have to come back! That is shocking! Dam, do you
think you are beating your time? I don't know. You did. You are
somewhere around here. So, will Gemma get her food heaven -
butter poached trout and prawns Or food hell - apple and raspberry
gratin with a polenta crumble? We'll find out after Nigella Lawson
shows us how she makes her For me, these sing so sweetly
when imbued with Asian flavours. Now, Asia is a large continent
and there are rich pickings and I take full advantage of that,
because I have a compulsion for buying ingredients
from this part of the world, partly because they can
look so beautiful. But, also because I rely on them
to provide such bold flavour. We're all used to cooking with wine,
in other words, grape wine, but you use rice wine in cooking
and it's like a revelation. The best way I have of describing
this, I suppose, would be to say it's like dry sherry mixed
with a little bit of brandy, Now, what hoisin brings, is that
most fashionable of tastes - umami. In other words, intense savouriness,
but here, it's matched with an equally rich sweetness,
so everything is balanced and to complete this,
we need just a sprinkling There is a certain graphic beauty
to these Flintstone hunks of meat. You don't need stock,
because there's so much flavour from the short ribs,
so, water, simply water. Not a secret ingredient,
but a fantastic one. And now, I want fennel,
I want cinnamon, I want star anise. And I do this lazily and easily
with some five spice powder. Quite a lot, but the glory
of long slow-cooking, And don't be frightened
by the amount of chilli. This gives warmth, it's not
going to blow your head off. I don't need any extra fat,
but I do want the toastiness Stir everything together,
just so I can get an early preview And because of the long time
in the oven and the resting afterwards, you don't get any acrid
hit from the garlic, This spicy bath that the beef
will braise in, is scant, Slightly lower roof that stops any
of this from evaporating and keeps And now, a lazy long
and slow braise in the oven, After the beef ribs have had a good
four hours in a really low oven, let the rich stew cool
without its lid or paper covering. As soon as the ribs are cool
enough to the touch, I put on my CSI gloves and tenderly
remove the bone from each chunk. Put the stew in the fridge
for at least a day, so that the flavours deepen and yet
mellow at the same time. When you're ready to serve,
lift out the now hard layer of fat Again I glove up for this and it's
a job I adore doing. And all that's left to do now,
is reheat the aromatic stew in an oven for about an hour,
making sure it's piping The wonderful thing about my short
ribs, is that because they're cooked so gently and for such a long time,
is that they are meltingly soft, I think they need nothing more than
a little sprinkle, some coriander. That earthiness is the
perfect partner here. And a few pin pricks of sweet
heat with some chilli. And, frankly, you know, I have been
uncharacteristically patient. Took a long time to cook,
my patience limit is reached, I'm going to treat myself
to a bit now. What I like, is a spritz of sharp
lime on all that rich sweetness. MUSIC: The In Crowd
by Ramsey Lewis Trio. Right, time to find out
whether Gemma is getting her food I'll gently simmer trout
in butter and stock, then add in some prawns and then
make a coriander, aubergine and coconut milk broth,
and serve the trout and prawns on top and garnish with
coriander and basil. You like the coconut, coriander and
aubergine, all of that is your heaven.
I'm going to make you an apple and raspberry gratin
First, I'll make a puree with cooked apple then I'll saute more
apple with raspberries, spoon over a rich, creamy vanilla
custard gratin and top with polenta crumble.
So, Gemma, how do you think the viewers at home voted?
I really hope it is heaven. I can't even look at those apples. After it
being close, it was a resounding 66% versus 34%... Heaven! And the baby
comes out! Live on TV! What a story! We all might viewers, but we don't
need that. And due everyone, so much! -- thank you everyone. Thank
you to everybody who voted. I feel like crying with the light! That was
really frightening meet. Here is some stock, a bit of fish stock. And
we put lots of butter in there. This is going to be butter poached, there
is a lot of flavours in here. There's enough going on. A bit of
white wine, a bit white wine vinegar and all of that. Boys, OK, you guys
are going to make the base of the curry, a very simple by Valkyrie. We
have got coconut milk and onion with lemongrass and lime leaves -- is
very simple little curry. It has a salty cake. I'll stop talking and
get on with it -- salty cake. The trial point take long at all. I'll
bring it up to the boil. I'll put the fish in it. Can I give it a
shake like the chefs do? Yes, if you like. Oh, it's fun! What is the food
like on the set of Game of Thrones? Is delicious, they really look after
us. Has it got better the more famous you have got was a no, it's
remained consistent, it saw ways been delicious! Really yummy, next
question! I don't know what I can say, is does nice. Let's talk about
some of your other things. I watched something else you were in cold
Queers -- called. It was eight monologues written for BBC Four to
commemorate and acknowledge the anniversary of the 1967 D Grimbo is
a homosexuality. -- decriminalisation. Mark Gatiss
directed the TV series, it has been on this past week. He is in
Sherlock, right? He is, exactly. He is also Game of Thrones. We also did
a live performance at the old Vic a couple of weeks ago to coincide with
the TV broadcast. I watched you in it,. It is spellbinding. For 20
minutes and are absorbed. Schumer believed you from that over the
course of... We did it in a date -- pursue Mobley I know it is very
clever, but it is the concentration it takes to sort of, you know, draw
the audience into what it. Essentially it is a simple story.
Yes, and to have all of the dynamic to make it interesting, it is quite
difficult to hold an audience. It's very rare now. Since Talking Heads,
it hasn't been done like that. It's a very brave thing to do. I thought
it was brilliant. Then I watched the other one. The wedding speech. You
could see how it was a play. Just one actor on the stage. You are
not scared of these kind of gritty roles, are you? No, I'm not.
Everything you do, it is so far removed from what I've met today!
Oh, thanks! I'm not a groggy warrior in real life! Talking about the more
side as well. You know, we spoke about it earlier. You are
unrecognisable. I mean, you are fantastic make-up and what have you.
How do you get in the mindset... Are you OK doing all of the work by the
way?! How do you get into the mindset of somebody like that when
you go in with so many preconceived ideas of the character Kwizera I
watched the case when it unfold, I was provided with a lot of research
materials and watch whatever I could online, documentaries made about
her, books and pieces of news footage. I devoured as much as I
could about her. It became apparent that it was a very complicated and
very layered, interesting story with many other facets to it. Do you
enjoy kind of breaking down those preconceptions and stereotypes? As
an actor, it was nice to approach the role... Without... You can't go
into it with too much judgment because you have to work it out with
the director on the day. Obviously I've got my own ideas about it. But
the version of the truth was the closest they could find, reported to
be the most accurate. We talked about it and talked about it and we
worked hard to make it as authentic as possible, is opposed. A lot of
people came to me afterwards and said it had given them a different
perspective on the story -- is opposed. It wasn't as black and
white as people have bought. That must be the biggest condiment. It
really was. Of course, doing something like that you're very
nervous. When it was broadcast, you don't want to be vilified or judged
for it. Everybody was very concerned that we respected it and treated it
with the gravity that it need to be treated with. I mean, they are a
Bafta winning team, the guys who were in charge of producing the
writing and directing. So they know their stuff. Working with Sheridan
Smith... That was incredible! We were pleased to have found that we
seem to have got it right in the version that we were telling and how
we handled it. Right, so, what the boys have been doing while I've been
chatting... The fish has been cooked, nice and soft. In here we've
got some garlic and lime leaves, lemongrass finally shredded. There
is an onion in there, diced. Aubergine, which you love. Coconut
milk, a squeeze of lime. Thai fish sauce, that's it, I think. We're
going to finish that with some or fresh coriander and a little but of
spinach and then we're pretty much done. So, Gemma, are you allowed,
presumably you're not that I'm going to ask you anyway... Are you allowed
to give anything away from game throws? Yes, I am! The Greyjoys are
opening a business... Of course not! But you wouldn't want me to either.
People always say, don't spoil it. If I actually did, you'd be gutted.
I had to try. If you haven't seen it, Monday night, Skye Atlantic, 90.
It must be difficult. Everybody is all over this place and whether you
opt to watching it to -- 9pm. I'm going to binge watch it. You haven't
watched any of it? Not yet. You had a bit of a bad time? You're still
alive, still in its? -- still in it. It's finishing in series eight, is
that right? That's right, or see seven part B or whatever it is. Do
you guys know what happens with --? We don't, and it's quite nice, so I
can't disclose anything. Now that the series has gone to air, we can
talk about it more the burly. We are so thickly embargoed, that anything
that you have to say you get a panic in your eyes in case you're not
meant to say it. Has anybody slipped up? I don't know, actually. I don't
know. If they have, it has been quickly glossed over. Sam, can we
have some wine to go with this? Yes, since you asked so nicely. This is a
classic match with Oriental, Asian inspired dishes. It is from
Waitrose, from ?8 39. It is on offer at the moment. It is that. It is --
it is that. It is dry. There is a misconception that it should be
sweet -- it Cave de Beblenheim Kleinfels Riesling is. We will try
the head and then, Gemma. Who hasn't got one? There you go -- we will try
the heavens. Look at you, straight in there, Gemma! Don't watch!
Everybody's watching! Don't watch, if a cookery show! Oh, my goodness!
That's delicious! You like strong flavours, right? Absolutely lovely.
You love the coriander. What's that leaf? Basil and coriander.
Delicious. Thank you, everyone! Excellent, I'm happy about that.
Thank you very much for that. Well, that's all from us today
on Saturday Kitchen Live. Thanks to our fantastic studio
guests - Ian Orr, Dan Doherty, All the recipes from the show
are on the website, Next week, Ching-He Huang
is in charge, along There's no best bites tomorrow,
but it's back the following Sunday. The World Athletics Championships
are on. Being on stage or screen doesn't
faze these celebrities.
Host Matt Tebbutt is joined by chefs Dan Doherty and Ian Orr, with special guest Gemma Whelan. There are great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Mary Berry, and wine expert Sam Caporn picks wines to go with the studio dishes.