05/10/2013 Saturday Kitchen

that it is ever so slightly fuller in texture than most dry white, even

slightly honeyed, that make it is a star with the richer notes coming

from the Brazil nut milk and the lovely toasted black rice. Alex, the

lovely toasted, nutty flavours in your recipe give a gorgeous note to

the fresh vegetables. This is a wonderful Italian white to go with

it. Cheers! Cheers indeed. Another great wine match. What do you think?

The dish itself is clean, fresh, the wine is a fantastic match.

Happy with that? I am, I am not a wine connoisseur but that is a clean

wine. I have another thing for you, more

ants, have those as well! Right, let's go back to the Great British

Menu. Take a look at this. Go on, have one!

Worries aside, it's time for the main courses.

Peter's up first with his witty take on his nan's Sunday lunch.

Roast lamb complete with quadruple cooked potatoes,

Yorkshire puddings and a glass of sparkling perry champagne.

Tom Kerridge awarded Peter an eight for this course,

but he was topped by Emily, who scored a nine.

He serves up his potatoes and heritage carrots

with stuffed Yorkshire puddings and slices of lamb.

where I knew everyone would want to eat it.

A good meal for the Jubilee, perhaps,

I'd rather see the futuristic version of this.

Emily's next to plate up with her high scoring main course.

It should be my strongest part of the menu.

I certainly feel more confident about this dish.

red kale and venison encased in a clever sloe gin and beetroot jelly.

She places her gel-coated venison on a bed of kale.

Adds dollops of her sloe gin liquid- gel and horseradish foam,

then shotgun cartridges filled with- popped beetroot barley.

The flavours are strong, rampant! I like the idea of that.

I am getting something on the back of the pallet, it is not helping.

Perhaps the gel. There could be sweetness in the

dish, there is not. She has done the colours, flavours

and the textures. It is certainly the most autumnal

dish. This is like a walk through the

countryside. . Wonderful. Pleasure, joy, happiness in every mouthful.

This gravy, it may not have alcohol in it, about that is really, really

beautiful. My, that is good, isn't it? Time for

the dessert course. Peter's last laugh is a witty homage to his nan's

apple pie. Complete with custard and fused with

liquid nitrogen. He adds the apple chunks, the cubes

of vanilla ice-cream, and sprinkles with sugar. Pours in the roasted

cinnamon and nutmeg mix. And then pouring liquid nitrogen into a

flask. Thankfully, Emily is paying

attention. Oh... The liquid nitrogen! Very

good. Peter's apple pie is Serbed with a

cler whiff of no, sir tal gar. -- nostalgia.

That is Merlin! I smell of cinnamon, formaldehyde! I n am always in

flavour of soresry! This is incredible. Oh, my goodness, there

is ice-cream inside. It is not often you hear quiet

around this table. This is a fine bit of cooking. Happy apple. I

concur. It tastes like bliss! They are quite traditionalist, they are

happy. He has had a picnic, a roast, now the apple pie for afters.

Emily will have to pull it out of the bag. That is one of the best

puddings that we have ever had. the bag. That is one of the best

Next up is Emily. Once again, she scored a point more than Peter for

the dish. A spin on lolly and sweets,

featuring a rhubarb and clotted cream lolly, jelly to thes, milk

bottles and a fizzy rhubarb cordial. She pops the straws into the cordial

and serves the jelly-coated lollies amongst scattered sweets, rhubarb

tweel and vanilla shortbread. That's it, they are going. Game

over. Wow! Oh! This looks good.

It is a jolly lolly! Rhubarb! Whizz, whizz, when whizz. Shake it all

about. Wow! Hmm, I like it.

Magnificent! It is as good a lolly that I have had. .

It is a clever idea. The shortbread is delicious.

What is small red and whispers? I don't know, what is small, red and

whispers? A horseradish. They are so unfunny, they are economic. I am

grateful for that Cooking complete, all that the chefs

can do is wait while the judges consider their final scores.

. I got the feeling there were two talented young chefs, going hammer

anding to. I mean two very, very fine

puddings... How is your tummy? Welcome, chef -- chefs, to the

judge's chamber. How has it been out there? It has been one of the

hardest weeks ever. Very hard. We have enjoyed some amazing cooking

today. Well, the winner is... Peter, well done.

Well done, Peter. Next week it is the turn of the chefs from Northern

Ireland. Now it is time to answer some of your foodie questions. Each

caller helps to decide what Waugh is eating at the end of the show. First

up we have Simon from the Netherlands. What is your question

for us. This morning I was at the market. I

bought a 1. 5 kilo John Dory, I would like to know what to do with

it. Well, what are you going to do with

it, Peter? A simple recipe. Take off the internal parts and lift the

gills. I will make a braised fish. Cooking it whole. Very slowly. The

reason why, the scales will grab the smoking. Once it is cooked it will

be about to 25 minutes. Take the skin from the tail to the head. Save

that skin, those scales and the bones. Serve the beautiful meat as

you wish. And then in a big bowl you have warm water, the skin, the

scales, the bones, a little bit of lemon juice and a pinch of chilli.

It becomes a really beautiful smoked broth of fish.

Chuck a few ants in it if you like! What dish would you like to see at

the end of the show, heaven or hell? I would like to see hell, sorry,

Waugh. Hello James, what is your question

for us. It is an honour to speak with you.

Thank you! What is the question? I have a pork pie in the fridge, the

Selby date is the 3rd of October, I am wondering if I can eat it this

morning! He is having a laugh, he wanted to know what to do with a

shoulder of lamb Put it in the oven for a four or five hours on a low

heat. Don't eat the pork pie! Don't touch it.

And what about the dish for Waugh? Food heaven or hell? I have to say

hell. Cheers! Have that pork pie! Laura, what is your question for us?

I love cooking potato gratin, but I always make it and it comes out

runny. What am I doing wrong? You have to squeeze out the potatoes so

that there is very little water in them. Cook them in the oven at about

1 who degrees with the cream. After ten minutes, take it out and press

it, push the potatoes together. Then pop it in the oven, every ten

minutes, press it again. After an hour and 20 minute, all of the

liquid has evaporated, the potatoes pressed and a nice golden top.

Fingers crossed! What would you like to see, heaven or hell? I think that

they are being rot tonne Waugh, I think that the best thing ever is a

pastry pie. I am going for heaven! Thank you! Right now the omelette

challenge. The usual rules apply, a three-egg omelette cooked as fast as

you can. Are you ready? Yes! Three, two, one, go! What is the difference

between an omelette and scrambled two, one, go! What is the difference

egg? You are about to find out. Tom waptsdz to get back into the top

ten, you see. Well, he has it in the pan.

Tom, it is cooked. But what is that? That is seasoning!

Seasoning! ! Hmm... Surely it is not an omelette if you can eat it

through a straw? Right, Alex, normally, I would put you in the bin

for that but I will let you on the board. You did it in 29.68 seconds.

That sits you there. Someone told me I was knocked from

the top ten. I was gutted. You wanted to be quicker? Yes.

You were. 21.le seconds. That puts you here. Back in for about ten

seconds, that is not an omelette! So, will Waugh get his idea of food

heaven? Chicken and wild mushroom pie? Or food hell, the lamb shank

redang with a coriander lime rice. We will decide on that but you can

watch Simon Hopkinson and watch him making tandoori chicken and pancakes

with Parma ham and asparagus. Enjoy this one.

Always have done, particularly at my local market.

I love places like this. I love the variety, I love the smells.

There's all sorts in a shop like this,

from the most basic to the most exotic.

this fantastic red spice mix for my tandoori chicken drumsticks.

Don't even think about a takeaway, you'll love making this at home.

Homemade, this dish is succulent and juicy.

Cooked on a barbecue, it is extra special and smoky,

but can be just as easily cooked indoors.

First of all, I'm going to prepare these.

and to do that, just get a knife, a heavy knife like this,

and just push it through, so when they're cooked,

you'll have a nice little handle to hold on to, while you chew away.

Removing the skin allows the chicken to blister as it cooks.

The cuts in the drumstick assure that the yoghurt and spice

will permeate the flesh, also tenderising it.

The tandoor, the clay oven in which- these are baked on a long skewer,

very quickly, because it's like the best pizza oven,

A very hot grill will do the job at home very successfully.

Add salt and also lemon juice to sharpen the marinade.

Use the most common and inexpensive plain yoghurt.

It needs to be very runny, very ordinary yoghurt.

So, we have the tandoori spice mix.- I like it, it's got to be red.

It's nice, doing this. It reminds me of powder paint at school.

Now, for the mess. Just tip it into the chicken.

I should be putting an apron on for this, but just stand back.

For me, the chicken needs at least 24 hours in the tandoori marinade,

to make it taste really good and spicy.

The fiery red drumsticks are ready,- so under the grill they go.

They will only need about 30 minutes,

and do make sure that the grill is as hot as can be.

While the chicken is grilling and cooking away,

It gives a nice cooling effect on the hot chicken.

Simply, this is yoghurt, salt and sugar,

together with some aromatic chopped mint.

To ensure that the drumsticks emerge trademarked tandoori red

with blackened bits here and there,- turn them regularly,

The dip tastes even better with some fresh green chilli.

If you are very familiar with tandoori chicken,

you'll know that that looks pretty close to the real thing.

I could eat these until the cows come home, very, very moreish.

Certain Italian ingredients make me- very excited indeed.

In fact, some of my favourite dishes are inspired by

And one of these is truly special -- Parma ham.

Parma ham is essential to one of my best beloved dishes.

I also have an excuse to make pancakes,

and less difficult to make than you might think.

Always whisk with vigour as you add- the flour, to avoid lumps.

You want to get the flour into the eggs, to ensure a smooth batter.

..whisking until you achieve a pouring cream consistency.

Leave the mixture to rest for 30 minutes.

Now, to my asparagus. I'm allowing two spears for each pancake.

I peel them, because it's part of my cheffy upbringing

They are tender when they can be easily pierced with a sharp knife.

This shock treatment keeps that lovely, vibrant green colour.

Pop them on here. Now we'll make the hollandaise sauce.

Homemade hollandaise is a beautiful thing.

The more you practise, the easier it gets.

Whisk the yolks over a pan of simmering water, on a very low heat.

Now, add the melted butter, whisking all the time.

Back to the pancake mix, which is now ready to go.

For the first pancake, grease the pan with a tiny amount of butter.

My mum used to make them a lot for my brother and I,

just lemon juice and sugar, which, for me,

is still the best way to have a sweet pancake.

The first pancake goes in the bin. We're just seasoning the pan.

Batter, getting to know the pan, and then we're on our way.

That done, all future pancakes should be perfect.

Place the Parma ham and asparagus in the pancakes, roll up,

Cook in the oven for about 20 minutes at 180,

until they begin to crisp at the edges.

Coat each one with a spoonful of hollandaise sauce.

Then briefly flash the pancakes under a hot grill.

It is made by that delicious Parma ham.

It gives it that lovely savoury note.

It is that time to find out if Waugh is facing food heavy on or food

hell. Food heavien is the chicken and wild mushroom pie. Food hell is

the meat on the bone. That is lamb shank. What do you think that they

have decided? I don't know. It is all looking lovely, but I can

see right up the chicken here it is like looking into the gates of hell!

I don't know what has been decided. I am hoping it is this.

Unfortunately, they have chosen the lamb. You can take that home. We are

using this. So, lose the chicken, Tom.

If I can get you to dice the onion. So, put the lamb straight into the

pan. We are saling the lamb shanks off and get them saling.

Are you delighted by the decision? Yeah, I love this.

We are making a piece. We are using the ginger. Keeping the skin on for

the heat. A little bit of garlic, chilli, lots of it.

A whole lot. We are throwing in the chilli as well. We have onions,

lemongrass, that tastes like ants! We have the spices, turmeric,

coriander seeds, star anise, cardamom, fenugreek. All of that

into a blender. Thank you very much for the on yous.

A little more? Thank you very much. How are you chopping this and not

crying? 25 years of chopping onions. It brings a little bit of skill.

We have tamarind in there. That is enough onions.

So that all goes in there. A little bit of stock.

The lamb we are saling. We will get a -- the lamb we are going to seal.

We will get the colour on this. A little stock to get this piece

going. Meanwhile, the spices are wlend ed

-- blended. Toasting them off to make the star anise and the powder.

Then take this when it is chopped. It has this fantastic tamarind

flavour. And throw the whole lot into the pan.

And this is coriander. Even the smell, I don't like it. Do you know

that the Latin name of coriander is coriandro, it means bad bug smells!

There we are, they knew what they were talking about, they really did!

The key to this is to cook this down. So put the lid on. About two

hours for cooking time. Now the rice.

Served with a bit of coriander. Can you make me some plain rice? The

idea is to cook the lamb gently for two hours. Then you have this...

That is lovely. Lamb curry. Then we saute the rice

in the pan. Happy with that? It is amazing.

Does it need seasoning? That needs nothing, chef. Lovely.

Now a little bit of rice in here. You can finish off with the

coriander if you want. Oh, go on, ruin that as well! The

key to this is gentle cooking. You can cook it on the stove or in the

oven. Basically, everything just goes in.

Now we failed to mention earlier, when we were having our chat, who

else is in Spamalot? I am starring alongside the lovely Less Dennis. He

plays King Arthur. We worked together for the most of the show

and of course Bonnie Langford. She is amazing. She knows all there is

to know about musical theatre. Brilliant.

And it is running until when? I in it until the 19th of October. Then

I'm in panto. In Milton Keynes. This is the first time you have

directed too? I have done a couple before, but it is a huge

responsibility to take on. Question my judgment halfway through, it is

so much hard work, but it is satisfying on the opening night but

on this occasion, I am in the show but sitting back and knowing you

helped to put it together. U -- but I see it as a team effort. Not only

me but the cast of the show. Now, you are about to try this. The

key to this is that you have, the meat will fall off the bone.

Can it fall off before it goes on my plate? It is the bone that is

sticking up. It is like the pear, you pay extra

for that. Now the sauce over the top. A little bit of lime over the

top. It smells delicious I will say that.

What does it taste like, though? I I feel under pressure with Alex here

as well. Dive into that. Tell us what you

think. Thank you very much.

A little bit of rice and gravy action.

Tom, you have this one, here. Good man! You are staring at that

bit! The chilli is strong, isn't it? ! Look at how tender that is.

To go with this, we have a Matua Pinot Noir 2012. It is from

Majestic, priced at £8. 99. That is strong. Seeing this here, I

am getting a flash back of when I ate a little bit of a rabbit's head

when I was starring in Idiot Abroad. It has been cooking for

two-and-a-half hours! OK. I'm eating it! Just nod! Well that's all from

us today on Saturday Kitchen Live. Thanks to Tom Kerridge, Alex Atala

and Warwick Davis. Cheers to Susy Atkins for the wine choices! All of

the recipes are on the website. Go to bbc.co.uk/saturdaykitchen. Enjoy

the rest of your weekend! Bye!