:00:00. > :00:08.We're celebrating Chinese New Year in the studio with 90 minutes
:00:09. > :00:38.I'm joined by two very familiar wizards of the wok.
:00:39. > :00:41.First, the woman on a mission to modernise the world of Chinese
:00:42. > :00:43.cooking through her many books and TV series.
:00:44. > :00:55.Next to her is the man who some say was used to mould
:00:56. > :00:58.Next to her is the man who some say was used as the mould
:00:59. > :01:02.They didn't say which part of his body they used, though!
:01:03. > :01:10.So Ching-He, what are you making for us today?
:01:11. > :01:17.I'm cooking Cantonese scallops with a Taiwanese style fried noodles.
:01:18. > :01:32.That is for longevity? Absolutely. I am making a spicy stir-fried
:01:33. > :01:39.chilli beef. It will knock jour socks off.
:01:40. > :01:42.And a classic egg fried rice? Yes, everybody asks me.
:01:43. > :01:44.So, two different but equally-celebratory dishes to look
:01:45. > :01:47.forward to, and there's more great food in our archive films as well.
:01:48. > :01:50.Today we have dishes from Rick Stein, Monica Galetti,
:01:51. > :01:52.the Hairy Bikers and Brian Turner with Janet Street-Porter.
:01:53. > :01:55.Now, our special guest is one of the biggest names in the music
:01:56. > :01:57.industry, with a string of international hit records
:01:58. > :01:58.to his name, including the unforgettable million-selling
:01:59. > :02:02.His new album came out yesterday and he's here to tell us
:02:03. > :02:09.Welcome back to Saturday Kitchen, Chris Isaak.
:02:10. > :02:15.Great to have you on the show. Fabulous to have you back again. A
:02:16. > :02:19.new album. Exciting times. . Yeah.
:02:20. > :02:25.And after what I was listening to over the weekend, it is a venture
:02:26. > :02:30.into what is you. Last year you were here, it was a cover album, to
:02:31. > :02:35.Elvis, everybody. This is your own? Last time was Elvis and Jerry Lee,
:02:36. > :02:40.this time it is me. And it is fun to make records! You have a bit of
:02:41. > :02:46.blue, country, a bit of everything in there.
:02:47. > :02:50.You have the record. I like the record that you can turn on, clean
:02:51. > :02:55.your house to the music, and if you break up with someone, clean your
:02:56. > :03:00.house and cry and still get everything done! Not too moody but
:03:01. > :03:04.groovy! Now, of course, at the end
:03:05. > :03:07.of today's programme I'll cook either food heaven or
:03:08. > :03:09.food hell for Chris. It's up to the guests in the studio
:03:10. > :03:22.and a few of our viewers to decide You have travelled a lot... Are the
:03:23. > :03:26.viewers nice to give you food herselfen, or do they sometimes give
:03:27. > :03:33.you food hell as well? They are normal pretty nice.
:03:34. > :03:37.I love shellfish. You guys are professional, Master Hom! And Ching,
:03:38. > :03:46.you know what you are doing. But there is one dish I am good at it is
:03:47. > :03:51.mussels. I live Ne right in San Francisco, right near the ocean. I
:03:52. > :03:55.can walk down to the beach, my brother and I pick up mussels in a
:03:56. > :04:00.rusty bucket, bring them up and clean them and you are eating them
:04:01. > :04:10.Well it is not food hell for the English, I know you like it, it is
:04:11. > :04:17.lamb. What about it? Number one, lambs are
:04:18. > :04:23.nice animals, they give us their fur for a jacket and stuff, do we have
:04:24. > :04:26.to do that stuff to them, to kill them? Let them wander around and eat
:04:27. > :04:29.grass! For food heaven I thought I'd take
:04:30. > :04:34.a variety of the best British First I'll open some clams
:04:35. > :04:38.and mussels with a little white wine, then add the liquor
:04:39. > :04:40.to sauteed shallots, I throw in lobster,
:04:41. > :04:42.langoustine and scallops, then serve it all with a mixture
:04:43. > :04:45.of baby vegetables. Or Chris could be having food hell,
:04:46. > :04:48.lamb and something which would be many people's food heaven
:04:49. > :04:50.in fact, a lamb hot pot. The lamb is browned slightly
:04:51. > :04:53.along with a few kidneys, then add red wine, onions, garlic,
:04:54. > :04:56.beef stock, bay leaves and thyme. It's topped with slices
:04:57. > :04:59.of potato and baked, then served with a classic
:05:00. > :05:08.cauliflower cheese on the side. Is it the lamb's kidneys you put in
:05:09. > :05:13.with it? Absolutely. But you'll have to wait
:05:14. > :05:18.until the end of the show to find If you'd like the chance to ask
:05:19. > :05:22.either of our chefs a question A few of you will be able to put
:05:23. > :05:27.a question to us live You are laughing? Don't make me eat
:05:28. > :05:31.kidney and lamb, please! Don't make me eat kidney
:05:32. > :05:32.and lamb, please! And if I do get to speak to you,
:05:33. > :05:36.I'll be asking if you want Chris to face either food
:05:37. > :05:38.heaven or food hell. You can also send us your questions
:05:39. > :05:41.through social media Right, let's start the celebrations,
:05:42. > :05:48.and we're kicking off with a recipe I promise you there is no lamb
:05:49. > :05:54.coming your way. Great to have you back, Ching.
:05:55. > :06:01.Happy New Year! I wish you lots of prosperity.
:06:02. > :06:07.So, we are doing scallops. I am glad that Chris is a fan of eating
:06:08. > :06:15.shellfish. This, if it is not fresh, it is not
:06:16. > :06:19.Cantonese, right, Ken? It is move, right? Yes.
:06:20. > :06:24.So, we are steaming the scallops in the shell? Yes, served with a nice
:06:25. > :06:30.spring onion dressing. So with a little bit of garlic and ginger
:06:31. > :06:36.here. So it is really simple. Nice and simple dressing to go with it.
:06:37. > :06:42.Nothing too compl come micated, full of flavour.
:06:43. > :06:47.What year is it, then? This year it is the Year of the Monkey.
:06:48. > :06:55.Is that a good year? You know, the monkey, people are in two minds
:06:56. > :07:00.about the Year of the Monkey. The monkey is playful, witty, funny,
:07:01. > :07:05.charming, like Chris. Also irritating and not to be lent
:07:06. > :07:11.money, right?! . We will not talk about that bit! So, a monkey can be
:07:12. > :07:16.slightly up and down this year. So it is good for some animal, not good
:07:17. > :07:25.for others. Those it is not good for, just lay low! OK. Mr Ken Hom,
:07:26. > :07:30.you are the Year of the Ox. You are honest and prudent with a strong
:07:31. > :07:35.sense of responsibility? That sounds like me! And a great leader too.
:07:36. > :07:42.Ox's make great leaders. They can shoulder a lot.
:07:43. > :07:47.Ching, irritable it says here. Hyperactive, it is not looking good
:07:48. > :07:54.for a horse this year! Oh, really? Yes. No, it says you are
:07:55. > :08:02.kind-hearted and righteous. Why am I a rat? Well, rats are very
:08:03. > :08:05.generous. Talkative, conservative and wise.
:08:06. > :08:11.There you go, try your hand at anything.
:08:12. > :08:19.Can be a little bit moody! On a bad day! What are we doing here? The
:08:20. > :08:26.noodles? Yes, please. This is the longevity. Normally we
:08:27. > :08:31.have wheat flour noodles. But we are going for the rice noodles today.
:08:32. > :08:35.They are really nice and long, uncut.
:08:36. > :08:39.Really, really healthy. You have been busy travelling around
:08:40. > :08:42.Asia for a new show. Tell me about that one.
:08:43. > :08:52.I have. I have spent a good part of last
:08:53. > :08:57.year travelling around Asia, to Hong Kong, Okinawa and Tokyo, amazing
:08:58. > :09:02.places. Like Ken, I love to cook with amazing chefs and learn from
:09:03. > :09:12.them. So this time I am not so much cooking but I am the commi chef, the
:09:13. > :09:16.50 sous chef, I was amazed to see how create I have they were. I hope
:09:17. > :09:25.that tune in. This is on Monday? Yes, Monday night
:09:26. > :09:31.at 9.00pm and we are kicking off with honouring con. . So, with the
:09:32. > :09:41.scallops we season them with a little bit of salt, brown pepper and
:09:42. > :09:47.Shaoxing wine. Is this a traditional dish? Yes, the
:09:48. > :09:52.scallops represent the coin, so this is the wealthy part of the banquet.
:09:53. > :09:56.The noodles, I have to get the wok on high with more garlic.
:09:57. > :10:01.There are lots of superstitions about Chinese New Year, you are not
:10:02. > :10:07.allowed to use a knife? On Chinese New Year's day, you are not allowed
:10:08. > :10:13.to hold a knife. So the Chinese New Year's Eve that is the main meal. So
:10:14. > :10:19.you have to prepare everything in advance on the 7th, this Sunday that
:10:20. > :10:23.is Chinese New Year's Eve. So that is the main dinner, the reunion
:10:24. > :10:28.dinner with family and friends. People are travelling all across,
:10:29. > :10:34.back to China, to make it in time for that dinner. That is the most
:10:35. > :10:42.auspicious time. On New Year's Day, you have to wear something red.
:10:43. > :10:51.And you can't hold the knife... Because it cuts away your luck on
:10:52. > :10:58.the New Year. I thought it would be safer as everybody has been
:10:59. > :11:09.drinking! It is an age-old legend, like both of you, basically. In
:11:10. > :11:12.China over New Year's, there are 400 million people travelling. Everybody
:11:13. > :11:19.is going home. The trains are packed.
:11:20. > :11:26.So what is here? This is something different for you, this is doufulu.
:11:27. > :11:32.You are making this up? No. This is merrimented bean Kurd piece. It is
:11:33. > :11:40.really strong. It is like miso but the Chinese miso. We invented it.
:11:41. > :11:45.What is this? That is red miso. If you can't get doufulu, get the red
:11:46. > :11:53.bean miso piece. It is really wonderful. Really umami, it is
:11:54. > :11:57.healthy and good for you. So this is the veggie part of the
:11:58. > :12:02.dish. You must have a vegetable dish on
:12:03. > :12:09.Chinese New Year. Because Thai, as you know, Ken, it is like
:12:10. > :12:14.prosperity. It is a homonym for prosperity. So you must have a
:12:15. > :12:19.vegetable dish. So there is nice his I cabbage. And
:12:20. > :12:23.carrots as they are golden in colour. So everything gold,
:12:24. > :12:27.everything orange. Everything bright, everything red.
:12:28. > :12:32.Is there anything I can put in there, and you might say, I would
:12:33. > :12:39.not live until dessert? What is unlucky to put in there? Anything
:12:40. > :12:47.white. Like tofu. Everything must be golden. If it is fried, golden tofu,
:12:48. > :12:52.then no problem. Nice beautiful winter spinach.
:12:53. > :13:03.We have a few people on social media going on about Ken's suntan! I
:13:04. > :13:09.didn't want to be white! So we have a nice bit of spinach there.
:13:10. > :13:15.Now the noodles? Yes, now with the noodles. Drain this well. So we have
:13:16. > :13:22.made a dressing for one, for this that is here? Yes, so we have the
:13:23. > :13:28.doufulu, the homonym for luck and happiness. A dressing for this.
:13:29. > :13:30.That is fine. Get everydrop you can. You can add a little more soy sauce,
:13:31. > :13:36.You can add a little more soy sauce, you can.
:13:37. > :13:39.Remember, if you'd like to put a question to either of our chefs
:13:40. > :13:41.today, then call us now on 0330 123 1410.
:13:42. > :13:45.Calls are charged at your standard network rate.
:13:46. > :13:52.So these scallops, they are ready now? Yes, they are. Beautiful. They
:13:53. > :13:58.don't take long. Do the noodles, keep it warm in the oven, covered.
:13:59. > :14:02.And then you can do the scallops as they don't take long whatsoever. You
:14:03. > :14:07.just have to make sure that you mix this well.
:14:08. > :14:17.It is hot. Ha! The fire monkey is playing now!
:14:18. > :14:23.Who are you calling a monkey? I'm a rat! A water rat, I might add.
:14:24. > :14:29.A water rat. Oops, sorry that is too much.
:14:30. > :14:34.This one? OK. Let's tidy it up a little bit.
:14:35. > :14:37.And the sauce for the scallops as well.
:14:38. > :14:43.Yes, please. Explain what is in the sauce? The
:14:44. > :14:48.sauce has garlic, a little bit of ginger, some spring onion, we also
:14:49. > :14:57.have a little bit of sesame oil. Beautiful ingredients. Very simple.
:14:58. > :15:03.Then we have a little bit of the coriander cress on the top.
:15:04. > :15:09.What about my spring onions that I chopped? The spring onion was
:15:10. > :15:14.supposed to go in the noodle! There is too much! I shall put it on the
:15:15. > :15:22.top as a garnish. Happy with that? Yes. That is good.
:15:23. > :15:37.I have got two legends in the house, I cannot do this! Three legends! Too
:15:38. > :15:44.late! Turn that off. This is steamed Ginger Sweet chilli scallops with
:15:45. > :15:54.carrot and Spanish rice noodles. Roland rat was cool!
:15:55. > :16:04.Let's bring it over. This is the best part. Another legend, you are
:16:05. > :16:18.not supposed to serve four portions? Eight is the luckiest. Four means
:16:19. > :16:23.death! It came right to me! Thanks! It was the only played that would
:16:24. > :16:25.fit! Noodles are longevity, it is OK!
:16:26. > :16:27.Right, let's get some wine to go with this.
:16:28. > :16:30.With it being the year of the monkey, we sent our wine
:16:31. > :16:33.expert Olly Smith down to East Sussex to meet some real
:16:34. > :16:34.monkeys before making his wine choices.
:16:35. > :16:44.So let's see what he's chosen to go with Ching's super scallops.
:16:45. > :16:51.Chinese New Year is almost upon us, the deer of the monkey, so where
:16:52. > :16:53.better to come down here, East Sussex, where I have come to catch
:16:54. > :17:29.up with some of my various trends. A white wine that echoes the
:17:30. > :17:33.fragrance and freshness of the dish is perfect to champion Chinese New
:17:34. > :17:39.Year. You could go for an Italian white wine, such as this from
:17:40. > :17:44.Sicily. But with the exotic elements in the dish, a wine with more floral
:17:45. > :17:53.flare goes gorgeously with the flow. So I am selecting Wine Atlas
:17:54. > :18:00.Feteasca Regala. It comes from Romania, where they have been making
:18:01. > :18:05.wine for thousands of years. Feteasca Regala translates as Royal
:18:06. > :18:10.maiden, it makes frequent winds that spot on with spicy shellfish dishes.
:18:11. > :18:15.That is like a perfume counter in full bloom. This clubs call for a
:18:16. > :18:22.wine with breezy freshness, and this is like sipping liquid springtime.
:18:23. > :18:26.Then you have complexity from the salty beancurd, the spinach, the
:18:27. > :18:31.root vegetables, it is the light touch of Feteasca Regala that makes
:18:32. > :18:37.it spot-on. Finally, the wellie in the dish from the soy sauce, he rice
:18:38. > :18:40.wine, ginger and Chile, they could not be better suited to the fabulous
:18:41. > :18:49.fragrance of this rocking Romanian wine. Here's du jour spectacular
:18:50. > :18:55.Scarlets, cheers! Amazing, stunning. The first time I
:18:56. > :19:06.have had a wine from Rumania, it is delicious. A great accommodation of
:19:07. > :19:12.flavours. It is like Kool-Aid! Later, I am doing a stir-fry spicy
:19:13. > :19:15.orange beef. I will accompany it with a classic egg fried rice.
:19:16. > :19:18.Remember if you'd like to put a question to either of our chefs
:19:19. > :19:27.today then call us now on: 0330 123 1410.
:19:28. > :19:30.Right, catch up with Rick Stein as he travels from Venice to
:19:31. > :19:37.Today he's on his way to the town of Ravenna in northern Italy.
:19:38. > :19:59.I was pretty sad to leave Venice, it is one of those places where it
:20:00. > :20:02.takes three or four days to get into the rhythm and feel of the place.
:20:03. > :20:08.And then it is time to go. I loved it. The clams, risotto, Psycho, and
:20:09. > :20:28.those lovely spices from the East. Now I am heading south towards
:20:29. > :20:32.Ravenna. It was the western Bastian of the buys in time Empire. The
:20:33. > :20:41.Eastern was Constantinople, Istanbul. These programmes are about
:20:42. > :20:49.that heady mixture of East and West. Tied up in an empire that lasted
:20:50. > :20:55.1000 years. One thing that it is still famous for our this snack that
:20:56. > :21:01.goes right back to the Eastern Roman Empire. A massive area virtually the
:21:02. > :21:04.whole of the East of the Mediterranean, and it is easy to
:21:05. > :21:12.understand why flatbreads found their way here. They were so easy to
:21:13. > :21:17.make and so tasty. I am enjoying watching you making these. It is
:21:18. > :21:22.making me hungry. It is the simplest of flatbread, brought here by the
:21:23. > :21:32.Romans, and has stayed here ever since. Thank you.
:21:33. > :21:48.That is another one? That is like a crescent. This is the original. Here
:21:49. > :21:54.we go. That is absolutely delicious. It is just a simple flatbread made
:21:55. > :21:58.with flour, salt, water much lard and a secret ingredient, he would
:21:59. > :22:11.not me what it was. It is freshly cooked. This has a prosciutto,
:22:12. > :22:15.rocket, and their local trees -- cheese, very soft, lovely, luscious
:22:16. > :22:22.trees. It is absolutely delicious in the rain.
:22:23. > :22:33.My favourite wine merchant, Bill Baker, said if I was coming here, I
:22:34. > :22:41.had to see the mosaics, the buys in time mosaics, inside the basilica.
:22:42. > :22:45.It was built by the Emperor Justinian. He came from nothing, a
:22:46. > :22:50.simple soldier who became one of the greatest emperors of all time.
:22:51. > :22:58.Perhaps it was down to the influence of his wife, the extraordinary and
:22:59. > :23:03.captivating Theodora. I sometimes feel like an over, because I am just
:23:04. > :23:06.a cook, not a historian, but I have to put a personal spin on it,
:23:07. > :23:17.because I don't know what is going on. Seems like that, I enjoy. That
:23:18. > :23:23.one is filled with food! But I love the naturalness of it, Abraham
:23:24. > :23:27.giving thanks to the three angels, a roasted Lamb. The Angels have three
:23:28. > :23:36.loaves of bread. Probably liked loaves of bread that are baked to
:23:37. > :23:39.this day. A lovely scene of Abraham being told not to sacrifice his son
:23:40. > :23:46.by God with a hand pointing through the clouds in a way like Monty
:23:47. > :23:51.Python, stop, here is a lamb for you to sacrifice instead. It is all
:23:52. > :24:00.three natural. The bodies have anatomical form. If we go over fear
:24:01. > :24:05.to this Eastern Christian mosaic, it is totally different. There is
:24:06. > :24:10.Christ in the middle, the Redeemer, but all of the figures are lifeless,
:24:11. > :24:16.just figures. What really counts is their eyes. Their voluminous eyes,
:24:17. > :24:23.deep, dark, with the gold behind them, infighting due into the
:24:24. > :24:29.mysticism of Christianity. As I begin to understand this Eastern
:24:30. > :24:39.side of Christianity, I want to see more. I have a friend who loves
:24:40. > :24:47.Ravenna and says that for a real pleasure on a taste of luxury,
:24:48. > :24:53.then... This is Angela, she is part of the slow food movement here, and
:24:54. > :24:57.this is her masterpiece. It may not look the most beautiful soup in the
:24:58. > :25:04.world, but it is utterly fabulous. And so much part of Ravenna. Those
:25:05. > :25:12.little noodles are made with a large amount of Parmesan cheese. Two parts
:25:13. > :25:18.Parmesan to one part breadcrumbs. And now for a flavour of the old
:25:19. > :25:27.Empire, grated nutmeg. And lemon, just the zest. And now, marrow bone.
:25:28. > :25:34.This is what makes it special. This will be the glue that holds it
:25:35. > :25:41.together. It is regarded as a celebratory dish, mainly enjoyed in
:25:42. > :25:44.the winter. The people of Amelia Romana Love rich food, that is why
:25:45. > :25:54.there is so much Parmesan in this dish. And the marrow bone, for
:25:55. > :26:03.velvety texture. Just by pressing down on it, it creates these worms
:26:04. > :26:07.of pastor. She has already made a good beef broderie using beef bones,
:26:08. > :26:17.onions studded with clothes, carrots, leaks and salary.
:26:18. > :26:25.I have just been watching Angela make that, it is like a masterclass.
:26:26. > :26:35.I love classic Italian dishes and I enjoyed it a great deal, but this
:26:36. > :26:37.really appeals to me. Wow! When I saw all of that Palm is in, I
:26:38. > :26:50.thought, I love that! Beautiful, and it is just made of
:26:51. > :26:51.everything local. It is the heart of northern Italian cooking, a dish
:26:52. > :26:59.like this, it is lovely. The Italians don't just
:27:00. > :27:04.grate parmesan on pasta, they eat and cook with it
:27:05. > :27:07.in lots of ways, so I thought I'd give you another
:27:08. > :27:09.simple recipe to try. This one is something that
:27:10. > :27:12.many of us were taught how to make at cookery college,
:27:13. > :27:16.a chicken cordon bleu. I'm going to serve it with a raw
:27:17. > :27:37.kale and a red-cabbage salad. To prepare the chicken first. Take
:27:38. > :27:49.that off. You can just open it out like this. You turn it into an Escom
:27:50. > :27:58.up in a second. Are you playing along at home? With the rolling pin,
:27:59. > :28:05.like that. The people in my hotel were making cordon bleu last night!
:28:06. > :28:10.Open it out like that. Then, wrap some mozzarella cheese, and some
:28:11. > :28:17.Parmesan, and grab some of this ham. I will fold it up and add flour,
:28:18. > :28:20.eggs and breadcrumbs. This is the second time you have been on the
:28:21. > :28:26.show, you had an album out of covers, but this is... You said you
:28:27. > :28:33.would keep having me back until I got it right! All of your songs are
:28:34. > :28:41.classics, they stand the test of time, you don't move with... Live by
:28:42. > :28:50.the trend, die by the trend. Both of my fans would agree with you! There
:28:51. > :28:54.are loads of fans messaging. You have written some amazing classics,
:28:55. > :29:01.but you have always stuck by your guns. Go ahead and talk slower, I
:29:02. > :29:07.love it! We will take flour, egg and breadcrumbs. In we go with seasoned
:29:08. > :29:17.flour, then the egg and the breadcrumbs. We will pan fry it.
:29:18. > :29:26.Golden eggs. Very lucky. Longevity. No, lucky. Wealthy. Breadcrumbs.
:29:27. > :29:32.Nothing? Nothing. They are about to be golden. You ask the Chinese what
:29:33. > :29:40.anything means, they want to get rid of you, that is lucky! This is a
:29:41. > :29:48.northern proverb, a bit of butter. Healthy! A healthy amount of butter.
:29:49. > :29:56.I will pan fry it, flip it over and bake it, with salad. Tell us about
:29:57. > :30:03.the album, back to your roots. It is rock and roll. I don't know
:30:04. > :30:09.how to describe it. It doesn't take that long to listen to it.
:30:10. > :30:16.You went to marsh victim, the home of that music.
:30:17. > :30:24.We went to Nashville, the first person I ran into was the singer
:30:25. > :30:29.from Led Zepplin. I thought this was a good sign. I have come to the home
:30:30. > :30:33.of rock and roll. Does that help you, surrounded by
:30:34. > :30:39.that sort of stuff, you get into the zone? Yes, I think it did. It made
:30:40. > :30:44.an impression on me. We had dinner, I was talking to him. I felt if he
:30:45. > :30:49.is there making a record, I can be in that town making a record. It
:30:50. > :30:54.felt very rock and roll, all of a sudden.
:30:55. > :30:59.How is this record different? It is a mixture. It is blue, country, when
:31:00. > :31:05.you go through the album, it is not just one sound. It is all different.
:31:06. > :31:11.You actually listened to the record, I like that! Well, I like your food.
:31:12. > :31:17.We are equal there! . I like a record to be pretty
:31:18. > :31:23.records. I don't like them too up, too down. All of my favourites are
:31:24. > :31:28.Elvis, Orbison. They make pretty music. And there is a fair bit of
:31:29. > :31:34.Elvis, there is a great drummer there too.
:31:35. > :31:40.You have a big band in there as well? Ken is looking at me but we
:31:41. > :31:45.have been together 30 years. It is amazing. I told him that this
:31:46. > :31:52.time next year, we are thinking of putting him on the payroll! It is a
:31:53. > :32:00.learning process! What do you feed him? He is from Texas, he eats
:32:01. > :32:05.anything! But there is an amazing story, as a kid you learned music,
:32:06. > :32:11.you got your music from the second-hand store? We shopped for
:32:12. > :32:17.everything in the second-hand store. My mum shopped for clothes from the
:32:18. > :32:25.second-hand store, then I would get my records there. So my music tastes
:32:26. > :32:32.were always 30 years behind. I would get ABBA, and Elvis, it took me a
:32:33. > :32:37.while but I 50 actually liked ABBA. And you have done some fantastic
:32:38. > :32:43.tours. We opened for Orbison, he was the
:32:44. > :32:54.nicest man in showbiz. Tina Turner was the meanest! No! Don't say it is
:32:55. > :32:59.not so. She was so rough on tour! Tina was rough but Roy was the
:33:00. > :33:07.nicest guy ever. I mean after one of the shows, and he was a huge legend,
:33:08. > :33:12.he is Roy Orbison for God's sake. When people asked for a picture, he
:33:13. > :33:19.would say just a moment, and he would get me, put his arm around me
:33:20. > :33:25.and then said" now go ahead" but when asked for a picture of himself,
:33:26. > :33:34.he would go. And he knew, the next day there would be a picture of
:33:35. > :33:40.Orbison and me in the newspaper. He did that for me.
:33:41. > :33:46.And you used to buck for your breakfast, recently?! Very recently.
:33:47. > :33:53.I have an older brother in Stocktonne. He said let's go and see
:33:54. > :33:59.my other brother, Jeff, and go play for money on the street until we get
:34:00. > :34:06.enough for breakfast. I will play for the songs but as soon as Nick
:34:07. > :34:13.has seen enough for breakfast, he is like" let's go." Where were you? I
:34:14. > :34:20.was in Santa Cruz. I had a cowboy hat. I was not trying to in disguise
:34:21. > :34:30.but I was wearing a hat to keep the sun off. Then a girl said that it
:34:31. > :34:39.was me. And her boyfriend said" yeah, he used to be big."
:34:40. > :34:46.I guess that was it! So, now there is your lunch.
:34:47. > :34:53.You I will sing for you. Can I sit right here? Yeah, please.
:34:54. > :35:01.# They say this Sunday your heart will break
:35:02. > :35:11.# Loving you has been my big mistake # I knew it all, I wouldn't wait
:35:12. > :35:21.# So how much longer must await # Don't break my heart
:35:22. > :35:28.# Don't make me go # Darling, I'll always love you so
:35:29. > :35:36.# Don't leave me all alone, I'd be so blue
:35:37. > :35:44.# Little darling, don't you know there's only you
:35:45. > :35:49.# Oh, little darling, don't you know there's only you
:35:50. > :35:56.# Oh, little darling, don't you know there's's only you!
:35:57. > :36:05.CHEERING AND APPLAUSE. Do I bring it to you? Yes! Wow!
:36:06. > :36:11.There are two plates! But Kenny, you have to come over, come over here,
:36:12. > :36:18.he does not feed you, as you from Texas! Here, play guitar. Serenade
:36:19. > :36:23.So what will I be making for Chris at the end of the show?
:36:24. > :36:24.It could be his food heaven, shellfish.
:36:25. > :36:27.I'll open some clams and mussels in a little white wine,
:36:28. > :36:30.Then I'll add lobsters and langoustines then serve
:36:31. > :36:33.all with a few baby vegetables and tomato.
:36:34. > :36:36.Or it could be food hell, lamb and warming lamb hot pot.
:36:37. > :36:38.The lamb is browned then added to red wine, onions,
:36:39. > :36:42.It's topped with slices of potato, baked and served with a classic
:36:43. > :36:47.As usual, it's down to the guests in the studio and a few of our
:36:48. > :36:51.viewers to decide, and you can see the result at the end of the show.
:36:52. > :37:01.Is that any good? You can cook! Is that OK, Kenny? Mmm!
:37:02. > :37:05.Right, let's head off to God's own country Yorkshire to meet up
:37:06. > :37:08.with Brian Turner and Janet Street-Porter.
:37:09. > :37:20.Have you been to Yorkshire? I don't know if they like us in Yorkshire!
:37:21. > :37:23.They're with a farmer today who breeds some
:37:24. > :37:40.The lovely rolling countryside in West Yorkshire, the perfect place to
:37:41. > :37:44.graze not just sheep but game. There is some great venison reared
:37:45. > :37:48.locally, in a truly spectacular setting. I think it might be just
:37:49. > :37:59.what Brian needs for his celebratory dish. I've sent Brian off to the
:38:00. > :38:03.stunning 18th century Wentworth Castle in Stainborough.
:38:04. > :38:11.It is the perfect setting to rear the dear. The an falls are
:38:12. > :38:18.notoriously shy. But they reckon that they can call them over here.
:38:19. > :38:23.If you can call these dears over, I will take my hat off to you.
:38:24. > :38:35.Right, we will get you a hat. Come on! Come on! And those are red
:38:36. > :38:41.dear, are they? They are red dear. That is fantastic. They are not even
:38:42. > :38:46.following the path, they are coming straight through the reeds.
:38:47. > :38:52.Is that a white one in the middle? Yes.
:38:53. > :38:56.An albino. They are just about to lose their coat.
:38:57. > :39:06.How often do you feed them like this? Once the grass is away. Enough
:39:07. > :39:11.to keep them tame. If they were out any more, they would not come. You
:39:12. > :39:15.don't want stress. That is the important part about it.
:39:16. > :39:22.And this is public land. The public are allowed to walk through here.
:39:23. > :39:28.There are no incidents, are there? We are keeping fingers crossed. With
:39:29. > :39:33.the public access, they will avoid people, aopposed to some stags that
:39:34. > :39:40.would stalk people and get them. In a period of time, I have watched
:39:41. > :39:43.the dear, everything aggressive has been removed.
:39:44. > :39:47.This is something we have been eating for 30,000 years.
:39:48. > :39:57.Archaeological digs show that the dear bones are the main meat. It
:39:58. > :40:02.ticks the boxes for health, a third of chicken type fat, iodine and
:40:03. > :40:08.tender meat, and you cook it so well it is a pleasure to eat it.
:40:09. > :40:15.I like it, it is a lovely meat, a lovely texture. They have asked me
:40:16. > :40:18.to make a celebratory dish to celebrate everything about this part
:40:19. > :40:22.of the world. If you don't mind I think that racks of venison would be
:40:23. > :40:25.perfect. The weather is so lovely, we have
:40:26. > :40:32.set the kitchen up outside for the dish.
:40:33. > :40:38.I have decided to cook a rack of Richard's locally reared venison,
:40:39. > :40:41.with braised chicory, also known as endive.
:40:42. > :40:46.I am sealing it in the pan with rapeseed oil.
:40:47. > :40:54.I love that rapeseed oil. No fat on the meat at all? No. I want to get a
:40:55. > :41:01.good colour, you can render the fat off by browning it.
:41:02. > :41:06.We are serving a rack of venison, with endives and red wine sauce. It
:41:07. > :41:12.is a really simple dish. Get a good bit of colour on there. A good bit
:41:13. > :41:16.of salt and pepper. Not a lot but enough. Then I will turn it over, so
:41:17. > :41:20.I know that I have a decent colouring on it.
:41:21. > :41:24.Now it will probably take about 15 to 20 minutes to cook. But please
:41:25. > :41:29.remember, like everything, keep them underdon. You can always put it back
:41:30. > :41:35.on but you cannot change it if it is cooked. With that in mind, there are
:41:36. > :41:40.a couple I have had on the go for about 20 minutes. I will leave that
:41:41. > :41:46.for a couple of more seconds. But this goes in here. What I will do
:41:47. > :41:51.now, just so you can see it, I will take those out into here, this is
:41:52. > :41:57.only to hold it, for no other reason, and I will chop sage up.
:41:58. > :42:04.Lovely sage leaves. OK, that is to go now with my
:42:05. > :42:08.butter. I'm going to baste it a little with butter. To get a little
:42:09. > :42:15.bit of flavour, to get the sage on there. Then I will take it off. Put
:42:16. > :42:20.it to one side and let it sit. Remember what I said about keeping
:42:21. > :42:27.things underdon, I reckon this will be perfect. Right, Belgium endive.
:42:28. > :42:31.Take it off the heat. There is liquid, so it will spit all over the
:42:32. > :42:37.place if you are not careful. Put them in there cut side down. A nice
:42:38. > :42:40.bit of colour. I are have to say, people that like these really love
:42:41. > :42:49.them. It is not my favourite vegetable or flavour.
:42:50. > :42:56.It is mine. I I really like them. I eat a lot of game up here in
:42:57. > :43:00.Yorkshire, Brian. Obviously there is grouse and pheasant and partridge
:43:01. > :43:05.shooting in season and venison, as you say, you can get it more or less
:43:06. > :43:10.all year round. A lot of top restaurants in London
:43:11. > :43:18.get their game from this part of the world. Game is by definition, free
:43:19. > :43:26.range is it not? This is very much like wild. It lives like the wild,
:43:27. > :43:29.you can tell this. We all know that satisfied beasts and birds make
:43:30. > :43:34.better eating at the end of the day. So, lovely. That is looking good.
:43:35. > :43:38.Does that look good? I am chuffed with that. It looks fantastic. We
:43:39. > :43:43.put that here. I will take this out of here now. Just look at that. I
:43:44. > :43:56.know you like it underdon. That's exactly how I like it.
:43:57. > :44:01.That goes there. Chopped chives work nicely for me. They give it a little
:44:02. > :44:09.bit of colour there. Then all we need to do is actually
:44:10. > :44:15.make sure we didn't waste that... Get it in there, I'll drink the
:44:16. > :44:22.rest! As I pour it into here and put it on my serving dish and you all
:44:23. > :44:26.simultaneous burst into raptures rounds of applause... Ladies and
:44:27. > :44:32.gentlemen, there is a venison dish! Thank you very much! Why don't you
:44:33. > :44:42.come and have a taste! Right, get the forks. Richard it is your
:44:43. > :44:45.venison, so you have the first dish. Richard, what do you think of the
:44:46. > :44:48.venison? Absolutely perfect. Fantastic. I will be back! Thank
:44:49. > :44:50.you! Tasty-looking stuff, chef,
:44:51. > :44:53.and there'll be more from Brian Still to come this morning
:44:54. > :44:56.on Saturday Kitchen Live. Monica Galetti is up
:44:57. > :44:58.in the French Alps. She's helping to make her favourite
:44:59. > :45:00.cheese, a Mont d'Or, but first she has
:45:01. > :45:05.to chop down a tree. It may be Chinese New Year
:45:06. > :45:08.but I don't want any monkey business when Ken and Ching go
:45:09. > :45:11.head to head in today's Can Ken Wok the culinary world
:45:12. > :45:16.to its core and grab that number one Or can Ching hatch a plan to break
:45:17. > :45:23.the egg-xisting record Either way you can see the chow-mein
:45:24. > :45:38.event live a little later on. Ten years, I have been doing this!
:45:39. > :45:42.Keep trying! And will Chris be facing food
:45:43. > :45:45.heaven, medley of shellfish Or food hell, a lamb hot pot
:45:46. > :45:48.with cauliflower cheese? You can see what he ends up
:45:49. > :45:52.with at the end of the show. Right, up next is the half-man,
:45:53. > :46:08.half-wok cooking machine I thought we would do a wonderful
:46:09. > :46:14.stir-fry spicy orange beef. I will get the beef on first. I will start
:46:15. > :46:21.with rice. I get asked about rice and not, how to fry classical egg
:46:22. > :46:30.fried rice and how to cook rice from the beginning. You take raw rice,
:46:31. > :46:37.long grain, basmati is also nice, you put it in a pot like this, and
:46:38. > :46:43.the amount of water you should add should be about half a film of water
:46:44. > :46:51.over the surface of the rice. This is a full proof way to make rice.
:46:52. > :46:56.Yesterday I was on a plane, the hostess said, I love you, because I
:46:57. > :47:02.can cook perfect rice now! That is the way to do it. You forgot to tell
:47:03. > :47:05.the story, before you got on the plane, somebody ask you a question.
:47:06. > :47:18.Whether I'll be Dalai Lama! He is a lot older than I am! We
:47:19. > :47:30.marinate this in soy sauce. Rice wine. Lots of ginger. Yes. A bit of
:47:31. > :47:36.sesame oil. This is not a big infused with the chilli beef. It is
:47:37. > :47:48.not fried. This is the original classic recipe. It comes from such
:47:49. > :47:56.one. Yes. This is fantastic. Lots of ginger. Peppercorns, so wonderful
:47:57. > :48:00.and fragrant, I call it a legal drug, because it makes your palate
:48:01. > :48:09.tingle. Is it a stronger peppercorn? It is
:48:10. > :48:14.fantastic. When we were filming the last series, it was so wonderful.
:48:15. > :48:18.Our pallets were numb because we were so cold. We have to drink so
:48:19. > :48:28.much rice wine to get rid of the flavour of the spice. What do you do
:48:29. > :48:33.with this? You have taught a lot of people, including Marcus Wareing, he
:48:34. > :48:41.has learned this. You bring to the boil, and then you cover it. First,
:48:42. > :48:50.I will heat up the wok until it is hot. How much water? Just half a
:48:51. > :48:59.thumb. Our films are the same. Even though yours is bigger! The oil? We
:49:00. > :49:12.heat up the wok until it is very hot. Not sesame oil? Plain vegetable
:49:13. > :49:18.oil. We at the beef. The orange peel. It is dried orange peel, you
:49:19. > :49:28.can buy that in Chinese shops or do it yourself. You cut it up, it is
:49:29. > :49:31.wonderful. It is a different taste. It is different from fresh orange,
:49:32. > :49:34.because it is much more concentrated. We take chillis and
:49:35. > :49:51.split them in half like this. Lovely. In there we have got the
:49:52. > :49:56.marinade, the orange, what else? A mixture of bits and pieces. Soy
:49:57. > :50:04.sauce, sesame oil. And sugar. What about this? I have already added it.
:50:05. > :50:14.You were not paying attention, it is OK! Move up over there. Let's see
:50:15. > :50:22.how the rice is doing. OK. When the rice is cooked, the secret to fried
:50:23. > :50:27.rice is to have it cold. There is something about rice, you should not
:50:28. > :50:36.use cold rice. Back we be to chop it up. Chop it up. It is really
:50:37. > :50:46.important that your rice is called before you add it into the hot wok.
:50:47. > :50:47.-- cold. It should have a smoky, grilled flavour, that is the
:50:48. > :51:04.hallmark. You add the cold rice. Clearly, you have not been in the UK
:51:05. > :51:10.recently. I have been in Brazil. You have a restaurant there? Working
:51:11. > :51:18.away, but the weather is nice, it is 35. You cannot help but go to the
:51:19. > :51:25.beach. You have got a mission and starred restaurant there. Yes. It is
:51:26. > :51:33.interesting working with Brazilians. It is new for them, these flavours.
:51:34. > :51:36.It is interesting. They don't like spiciness, so I tried to make
:51:37. > :51:45.everything spicy, they say, it is too hot! You were about to start
:51:46. > :51:53.your memoirs. I am working on them now. Hopefully it will be out this
:51:54. > :51:59.autumn. We will make our source. Have you finished with the liquor? I
:52:00. > :52:16.will just keep that there, just in case. This lovely dark soy sauce. A
:52:17. > :52:21.bit of sesame oil. While the rice is on, the saying, may your rice never
:52:22. > :52:28.burn, is that a New Year phrase? I have never heard of that! I think he
:52:29. > :52:36.invents things! If you translated from the Chinese, it is, don't pick
:52:37. > :52:44.it, it will never heal! Chris got it, James hasn't!
:52:45. > :53:02.What else? Finished with that? Yes. A touch of sugar for the balance.
:53:03. > :53:09.Sesame oil? Yes. It is only used for seasoning, not for cooking. A lot of
:53:10. > :53:15.people don't do this, cook the meat, take it out and put it in again. It
:53:16. > :53:24.continues to cook when you take it out and the meat relaxes. That is
:53:25. > :53:32.important. You understand that. It is important to let me stay -- let
:53:33. > :53:41.meat rest. This is the beauty of what cooking, it is perfect now. It
:53:42. > :53:47.is all about celebration, 30 years that your woks have been out. People
:53:48. > :53:54.have said, I grew up with your wok. If it was a hit record, you have
:53:55. > :54:01.sold 8 million woks, would that the platinum? Platinum is a million.
:54:02. > :54:05.Eight times platinum, that is not bad. In the US it is a million. What
:54:06. > :54:26.is it over here? I think it is 37! We add salt-and-pepper. This is the
:54:27. > :54:33.X prize. Make sure it is dry. It does not matter if you have these
:54:34. > :54:39.bit. It will have a lovely grilled flavour. Add the egg. This is when a
:54:40. > :54:51.lot of people panic, because when they add it, it gets runny and
:54:52. > :54:58.people panic. You mix the egg in. Ching has another way. I like the
:54:59. > :55:06.fluffy bits of ache, so I scramble at first. I think my way is the
:55:07. > :55:14.best! I am older than her! When the rice is dry, turn it down to as low
:55:15. > :55:23.as possible, let it cook for 15 minutes, undisturbed, never look. If
:55:24. > :55:33.you look, it is bad luck. Don't wash it? You don't need to. 30 or 40
:55:34. > :55:38.years ago, they used to coat it with powder to prevented from being by
:55:39. > :55:51.books, but you don't need that anymore. It is really good. Sesame
:55:52. > :56:01.oil at the end? Go ahead. We are ready. Chris deserves it, the
:56:02. > :56:05.singing was so fantastic. You have to wash your hands before cooking,
:56:06. > :56:11.that is an old wives tale! You don't have to do that anymore! Give us the
:56:12. > :56:19.name of the dish. This is classic egg fried rice, which a lot of
:56:20. > :56:27.people have asked me about. This is stir-fried beef with orange and
:56:28. > :56:41.chillies, fantastically tangy. By a legend! We get to dive into this
:56:42. > :56:50.one. You get to dive into that as well. I am such a redneck. You can't
:56:51. > :56:57.be a redneck! I go, we should have ketchup with this! That way of
:56:58. > :57:01.cooking the beef twice makes all the difference. Absolutely.
:57:02. > :57:03.Right, let's head back to Hailsham in East Sussex to see
:57:04. > :57:28.what Olly Smith has chosen to go with Ken's sizzling stir fry.
:57:29. > :57:35.With the spicy beef, a fruity red wine is the top tipple to tackle the
:57:36. > :57:40.sumptuous spice. To emphasise the savoury flavours, you could go for a
:57:41. > :57:46.Spanish Rioja. However, with the dazzling citrus peel, a more nimble
:57:47. > :57:52.red wine is king of the swingers, so I am selecting this Finest
:57:53. > :57:55.Teroldego. Magic. It is a lesser-known grape that is grown in
:57:56. > :58:00.north-east Italy, it has been found there since the 1400. It tends
:58:01. > :58:06.towards lighter red wine, and this is as fruity and light as a monkey
:58:07. > :58:14.juggling black cherries. There is also a bit of spice, spot-on to
:58:15. > :58:18.frame the BT treats. If I had a tail, that would make me write it.
:58:19. > :58:24.The beef is coated in soy, which boost richness and seasoning. It is
:58:25. > :58:31.the fruitiness of Teroldego that is key to getting the right balance.
:58:32. > :58:35.The brighter favours enhance the easing, it is Teroldego's freshness
:58:36. > :58:41.that makes it spot-on to sit with those chopper flavours. Here's to
:58:42. > :58:49.your brilliant beef. Happy New Year! Cheers!
:58:50. > :58:55.Indeed. Another magical choice. That is very nice. I like Italian wine,
:58:56. > :58:58.especially with some of those flavours. Delicious. You don't need
:58:59. > :59:06.ketchup! No, but it wouldn't hurt! Right, let's hit the road with Si
:59:07. > :59:09.and Dave, those Hairy Bikers. Take a look.
:59:10. > :59:26.to visit a very unusual restaurant. We've had some amazing food so far.
:59:27. > :59:30.I feel Lithuania and Latvia are very much in tune with each other, and
:59:31. > :59:38.both pretty resourceful. Agreed. But the final country in our
:59:39. > :59:44.Baltic travels is Estonia, where I suspect we can expect an entirely
:59:45. > :59:48.different experience. We have travelled nearly 200 miles, along
:59:49. > :59:54.the coastline, heading for the island of Muhu, before hitting the
:59:55. > :59:57.capital. There is a place here taking ancient ingredients,
:59:58. > :00:04.transforming them into the future. It is beautiful.
:00:05. > :00:12.It is, isn't it, and now Muhu beckons.
:00:13. > :00:17.It is a nudist camp No! It is a conundrum here, Muhu, it is like
:00:18. > :00:22.stepping back in time but also at the edge of Baltic cuisine. It is
:00:23. > :00:27.off the beaten track but there is food here we should not miss.
:00:28. > :00:32.The food on this trip has gotten better and better.
:00:33. > :00:36.Kingy, welcome to the Padaste manner. There is a chef here,
:00:37. > :00:39.apparently the food is amazing. Taking the past, taking it into the
:00:40. > :00:44.future. I knew you would have a plan.
:00:45. > :00:50.Kingy, this is for a look at the future. The chefs here gather many
:00:51. > :00:55.ingredients from the wild. They have agreed to let us in on some of their
:00:56. > :00:58.secrets. There are herbs with exotic
:00:59. > :01:04.flavours. There is the Woodruff, and now we are going to get the sea
:01:05. > :01:11.arrow grass. It is diverse. So many plants are edible and we don't
:01:12. > :01:16.normally eat in our everyday palette.
:01:17. > :01:22.90% of cooking is great cheffing or foraging. Shall we. This is a
:01:23. > :01:26.talented pair. One looking out for the ingredients, the other turning
:01:27. > :01:34.them into world-class dishes. What are you looking for? It is sea
:01:35. > :01:38.arrow grass. It is looking like chives but tastes different... There
:01:39. > :01:43.is one for you. When you taste it, you should guess the herb it tastes
:01:44. > :01:51.like. It tastes like coriander.
:01:52. > :01:56.. Yes, that is true, coriander, you normally associate with Asian
:01:57. > :02:01.cuisine. The chef has a plan.
:02:02. > :02:06.I'm on it, dude. If he is cooking, I'm picking. We have to get to the
:02:07. > :02:11.other side of the island for more stuff. There is one more great
:02:12. > :02:20.plant. There we have it. Wow! It is kale! That is remarkable.
:02:21. > :02:24.You can eat the young leaves and the flowers, the florets. When you look
:02:25. > :02:29.at this one it looks like a broccoli.
:02:30. > :02:33.Yes, like a purple sprouting broccoli.
:02:34. > :02:37.Taste it. It is delicious. It is fab.
:02:38. > :02:45.It is peppery, like mustard. There is much to be had from the
:02:46. > :02:54.sea. Great. What do we have here? There
:02:55. > :03:00.is a pike. The perch, the white fish and turbot it is slippery.
:03:01. > :03:08.It is a varied catch but something has tickled the chef's fancy.
:03:09. > :03:15.Eve is ready to deliver the unique taste of Muhu. This is the beautiful
:03:16. > :03:18.needle fish. We sliced off the fillets and covered them in oil.
:03:19. > :03:27.With that is the sea kale. . The wonder of the beach! That is
:03:28. > :03:31.poached in Bury, salted water. . In the garden we have sorrel that is
:03:32. > :03:39.blended into a puree to add to the sauce. Then we will garnish the dish
:03:40. > :03:42.with chive flower, blanch fennel and the sea arrow grass that we picked
:03:43. > :03:49.from the beach. The ingredients are speaking for
:03:50. > :03:55.themselves, simple. There is no hocus pocus. It is really about
:03:56. > :03:58.finding the local ingredients, and try to carefully cook them to retain
:03:59. > :04:03.the flavour. We heat up the water, taking the
:04:04. > :04:12.florets and leaves and dropping them in. Then we cook them, and then coat
:04:13. > :04:16.them in oil and slowly cook it. With the hot heat, it will immediately
:04:17. > :04:19.fall apart and dry out. It is exciting.
:04:20. > :04:24.It is. With that there is a sauce. Here is
:04:25. > :04:30.mussel stock that is reduced, butter and creme fraiche. It is velvety
:04:31. > :04:36.with acidity and the taste of the sea... That is fantastic. Now it
:04:37. > :04:44.will get better, when we pour in some of the sorrel puree, give it a
:04:45. > :04:53.blend... When you turned your back, he said to me, it was... Awesome!
:04:54. > :05:00.Well, taste it now... There is fresh sorrel.
:05:01. > :05:08.. You can smell it, man. It gives it the nice acidity and it completes
:05:09. > :05:12.it. If you put it in before the end it dies out. It must two in at the
:05:13. > :05:19.end. It looks simple but it takes a great
:05:20. > :05:28.chef with a great palette to put it together.
:05:29. > :05:35.So, the needle fish, the florets and leaves and the sea arrow grass and
:05:36. > :05:42.then the sauce. That's it. That looks fabulous Have a taste?
:05:43. > :05:58.Oh, yes, please! The sauce, the sauce, the sauce! ! Is it good? It
:05:59. > :06:04.just makes me giggle. You get the citrus notes, the oil of
:06:05. > :06:11.the fish and the little float of the wonderful onion flavour from the
:06:12. > :06:16.florets and the chives. If I was not a 48-year-old bloke, I would kiss
:06:17. > :06:18.you for that! Excellent. Absolutely excellent.
:06:19. > :06:23.Right, it's time to answer a few of your foodie questions.
:06:24. > :06:25.Each caller will also help us decide what Chris could be eating
:06:26. > :06:47.It is Liz from Leak. What is your question? Ken, I am a huge fan of
:06:48. > :06:57.your's and a huge fan of your crispy chilli beef. I cannot get it crispy
:06:58. > :07:01.enough. I would use instead of regular flour, use potato flour.
:07:02. > :07:07.That helps to make it super crispy. Put it in the hot oil, then take it
:07:08. > :07:13.out right away and then do it a second time. It gets really super
:07:14. > :07:20.crispy. What dish would you like at the end
:07:21. > :07:25.of the show? Chris, I love you to bits. But you have to get it
:07:26. > :07:34.together with the lamb! I know where you live! There are a couple of
:07:35. > :07:40.tweets. Chris, what do you have? I need help with my egg plant and
:07:41. > :07:52.chilli sauce. My egg plant is limp! That happens occasionally! Try again
:07:53. > :07:58.the next time. He tried frying first. The egg plant is deep fried
:07:59. > :08:04.that absorbs the flavour of the sauce. If it is limp, I suggest if
:08:05. > :08:18.something robust fry it in a little bit of oil... And add some water and
:08:19. > :08:25.let it steam cook, take out the extra water and let it dry out and
:08:26. > :08:33.refry. Mita, what is your question for us?
:08:34. > :08:38.I am after a quick, easy vegetarian Cantonese dish with perhaps tofu
:08:39. > :08:46.into the dish. This is your year, so make the most
:08:47. > :08:53.of the year. You can get firm tofu, pan fried golden. Get noodles and
:08:54. > :08:58.cook them in three minutes of water, drain them and shallow fry them. It
:08:59. > :09:05.is like a bird's nest, lucky for the Chinese New Year. Make a simple
:09:06. > :09:11.stir-fry, garlic, ginger, chilli, spring onion, add tofu, a clear
:09:12. > :09:15.stock with rice wine, pepper, cornstarch and put the saucy
:09:16. > :09:19.stir-fry on the noodles. Sounds good.
:09:20. > :09:25.What dish would you like, heaven or hell? I think it must be heaven.
:09:26. > :09:31.James, from London, apparently you are a snake. What is your question?
:09:32. > :09:37.I have a lovely whole salmon on offer at the supermarket. How do I
:09:38. > :09:41.go about filleting it, and do you have inspiration on how to make the
:09:42. > :09:46.rest of it. Start with the head end for the
:09:47. > :09:53.fillet, a 45 degree angle from the centre to the head. Using a long
:09:54. > :09:57.knife, serrated, and make it all in someone slice and the salmon fillet
:09:58. > :10:04.comes off. Use a pair of pliers to get the pin bones out.
:10:05. > :10:11.This is salmon? Yes. I have a friend who sent me a whole
:10:12. > :10:15.frozen salmon. I used a hack saw... I cut it up with the hack saw. I
:10:16. > :10:21.thought that is big enough. And cut it from the head to the tail. Put it
:10:22. > :10:29.in plastic bags and when I want it I put it in the microwave! OK! What
:10:30. > :10:33.sauce? I would do ginger, garlic, spring onions and put the whole
:10:34. > :10:37.thing with all of that stuff in foil and throw it in the oven.
:10:38. > :10:43.There you go. Hoven or hell? It must be heaven.
:10:44. > :10:49.Thank you very much, you have been amazing.
:10:50. > :10:51.It's time for the Omelette Challenge.
:10:52. > :11:12.Probably the first time I have seen butter in a wok.
:11:13. > :11:27.I have never seen butter in a wok before. It is hot! It is. I think
:11:28. > :11:32.that I prefer the normal pan! She is too quick for me.
:11:33. > :11:42.Half of it is still in the wok. There you go! What is next year's
:11:43. > :11:48.lucky animal? It could be that! The next is a rooster.
:11:49. > :11:56.It is appropriate, really! It looks good.
:11:57. > :12:11.But, hey, Ken does it properly. He uses the time! OK, that is done!
:12:12. > :12:19.Everybody told me not to hurry! Don't worry, don't hurry! Right, Mr
:12:20. > :12:27.Hop. Stay calm, don't panic! We have special cards for you.
:12:28. > :12:35.Oh, a Chinese lantern! You did it, not quicker than this! You did it in
:12:36. > :12:42.one hour... 14 minutes... Oh, no! You look younger! See, I thought it
:12:43. > :12:46.would be quicker in the woks? I think that the pan is quicker.
:12:47. > :12:52.And you are not on the board either. Which is a shame as we were going to
:12:53. > :12:54.play this, your new single from the new album...
:12:55. > :12:58.# Down in flames # Down in flames.
:12:59. > :13:02.So will Chris get his food heaven, a medley of amazing shellfish
:13:03. > :13:06.Or food hell, lamb hot pot with cauliflower cheese?
:13:07. > :13:09.Our chefs will make their choices whilst we head to the Alps to find
:13:10. > :13:12.She's helping to make her favourite cheese today, Mont d'Or.
:13:13. > :13:15.I bet she didn't think she'd have to chop down a tree first.
:13:16. > :13:25.The coming of winter is when most things here shut down.
:13:26. > :13:33.But it is also one of my favourite cheese, and when it starts to be
:13:34. > :13:38.produced, Mont d' Or! Unlike Comte, Mont d' Or is a seasonal cheese when
:13:39. > :13:46.the cows are kept inside and fed on hay. It has an unmistakable taste of
:13:47. > :13:52.the Alpine forest, that comes with a thin strip of wood wrapped around
:13:53. > :13:57.the cheese. But the strap cannot be made from any old wood, it has to be
:13:58. > :14:03.spruce. The straps are called songle.
:14:04. > :14:08.And the people who make them are known as songlier.
:14:09. > :14:11.I have eaten Mont d' Or for years without giving a second thought to
:14:12. > :14:21.the people who produce the wooden straps that make it so special.
:14:22. > :14:25.OK, minus 7 and he is out there stripping the tree down in the
:14:26. > :14:35.winter and the snow and everything, doing it all year long. That is hard
:14:36. > :14:42.going! Evan is about 50 songlier in the region, and one of the few who
:14:43. > :14:47.will carry on during the winter. He works alongside wood cutters, and
:14:48. > :14:58.they cut straps from spruce trees that have been felled.
:14:59. > :15:19.No money changes hands but Evan makes sure that they are rewarded.
:15:20. > :15:27.While the fire burns down, he gets to work, slicing off the bark. This
:15:28. > :15:35.reveals a layer of the trunk. The part of the tree that transport sap.
:15:36. > :15:44.A special tool called a spoon is used to cut the straps.
:15:45. > :16:00.He can code 300 perfect straps and hour. My turn now.
:16:01. > :16:11.Not bad? There we have it, that is exactly what goes around the Mont
:16:12. > :16:36.d'Or and gives it that unique flavour.
:16:37. > :16:45.Quite an impressive cook amongst us here!
:16:46. > :16:58.He has marinated venison in herbs, olive oil and mustard. I love this!
:16:59. > :17:05.I have never injected meet the way he is doing it! This is exactly the
:17:06. > :17:14.kind of, located food I was hoping to find. Did you think they would
:17:15. > :17:22.let me do this in Hyde Park? That is delicious. The cognac he has
:17:23. > :17:29.injected, it has got such a fresh hit. It is not like when you pour a
:17:30. > :17:33.source into the pan and the alcohol evaporates, it is actually in the
:17:34. > :17:41.meat, you can taste it, and the mustard, it is really well seasoned.
:17:42. > :17:46.Absolutely delicious. No better way to have this than on a barbecue out
:17:47. > :17:52.in the middle of nowhere. After seeing the dedication and passion of
:17:53. > :17:53.the milk producers, I want to know how these elements come together to
:17:54. > :18:15.make the finished Mont d'Or. It looks like they have won a key
:18:16. > :18:26.prizes! This man works on a family run dairy farm. Every morning, his
:18:27. > :18:31.parents and sister milk the family cars. I have arrived just at the
:18:32. > :18:40.point when the milk has solidified and is being separated into the
:18:41. > :18:44.solid Kurds and liquid way. He is a true Artisan cheesemaker. It
:18:45. > :19:05.involves keeping a keen eye on the weather.
:19:06. > :19:15.There is no rush in his work. Everything is on-site, he is
:19:16. > :19:40.touching and feeling the cheese. There is no carelessness.
:19:41. > :19:47.His years of experience build-up to one moment each day. Knowing the
:19:48. > :19:58.exact point when they are ready to make Mont d'Or. Very soft,
:19:59. > :20:06.jelly-like, it tastes like a very light yoghurt. It is now into the
:20:07. > :20:13.mould and it is draining off. They rest in the mould for a couple of
:20:14. > :20:22.hours. Allowing the whey to drain off. Then they are wrapped in these
:20:23. > :20:28.straps. The passion, the drive that gives -- that get these people up in
:20:29. > :20:35.the morning is amazing. I am in awe. Hats off to them!
:20:36. > :20:37.Right, it's time to find out whether Chris is facing food heaven
:20:38. > :20:41.So Chris, your food heaven would be this amazing collection
:20:42. > :20:43.of shellfish, which I'll serve together in a white-wine sauce
:20:44. > :20:46.with a few shallots and a mixture of baby vegetables.
:20:47. > :20:49.Or you could be having food hell, lamb, which I'll turn into a warming
:20:50. > :20:52.hot pot with red wine, crispy potatoes and with a classic
:20:53. > :21:04.I think they are going to say heaven! Yes, they have!
:21:05. > :21:17.The white wine goes in, and the muscles, with clams. I will cook
:21:18. > :21:25.these for two or three minutes. It is like we should be dancing! I
:21:26. > :21:35.should have played that when you were doing the omelettes! A nice bit
:21:36. > :21:40.of a sparrow gets, cook -- asparagus, cut these to a point.
:21:41. > :21:47.Could you get me the tomato? The skin and diced those. You are here
:21:48. > :22:02.to tell us about the new album. What is it called? First Comes The Night!
:22:03. > :22:09.Are you going on tour? Yes, with an act like ours, it is good to keep
:22:10. > :22:16.moving. That is funny! Isn't that right! We look forward to it. A
:22:17. > :22:21.collaboration between you and writers you have met on your
:22:22. > :22:33.journeys. Yes. I had a song ready in case I had to eat the lamb...
:22:34. > :22:52.The Scarlets are going to end, the source is reducing. The vegetables.
:22:53. > :22:56.That is enough. I will take all of that, throw it into the pan,
:22:57. > :23:02.blanched. Some of the tops left over. If people invite you to their
:23:03. > :23:06.house and expect you to cook... Somebody asked me for a recipe for a
:23:07. > :23:11.chicken stew, and when I got there, everything was in the fridge. They
:23:12. > :23:19.do that to musicians, bring your guitar. I say, that is not a party,
:23:20. > :23:26.that is a job! A nice bit of lobster. Open it out. The source is
:23:27. > :23:33.reducing down, they are reducing nicely. I saw somebody take a knife
:23:34. > :23:39.and a living lobster, he put it on a hot table top, it was try to walk
:23:40. > :23:45.off, he split it down the middle. I said, that was supposed to be
:23:46. > :23:55.advertising? It was horrible. Freeze it, that is best, before you cook
:23:56. > :24:00.it. Meanwhile,... I wish there was enough for everybody! While I
:24:01. > :24:13.prepare the recipe, can you play as a track from the new album?
:24:14. > :24:29.Come and sing with me! I tried that once!
:24:30. > :24:49.# Where the good times end and they count my sins
:24:50. > :25:12.# Some go soft and quiet, some go with a bang
:25:13. > :25:16.# Where the good times end and they count my sins
:25:17. > :25:40.Thank you, we are here all this week! Salt, pepper, over the top. I
:25:41. > :25:47.can imagine people coming to my show and complaining, where is the
:25:48. > :25:53.lobster? I have made a sauce, a bit of the juice in there, the
:25:54. > :26:06.vegetables. A bit of butter. Hopefully, a plate, start to plate
:26:07. > :26:15.it up. That will go on here. You like seafood and everything else.
:26:16. > :26:22.Moving game like a cat! This is Chris' heaven. It looks good.
:26:23. > :26:31.Nothing more to see here folks, break it up, move along! Over the
:26:32. > :26:34.top. He is good! If you want to make this at home and you don't have
:26:35. > :26:42.lobster, you can just use mayonnaise and a sponge! I just made that up!
:26:43. > :26:49.You should not eat a sponge with mayonnaise on it. That is kind of
:26:50. > :27:00.it. Beautiful. I have no idea of time. I have lost all to be
:27:01. > :27:13.negations. 80 seconds more? Lovely. Buy into that. Tell me what you
:27:14. > :27:20.think. Olly Smith has chosen a wine from Sainsbury's, ?8. That is
:27:21. > :27:33.heaven. Like you! Don't tell my husband! Happy with that? Fantastic.
:27:34. > :27:36.That was cooked in six and a half minutes, actually, it was done in
:27:37. > :27:42.about four. We chopped the show lots, in the pan, I put the clams
:27:43. > :27:50.and mussels in with a white wine, I reduced it down with the cream, fish
:27:51. > :27:53.stock, this is a classic French way of cooking, reducing the source,
:27:54. > :28:00.making the Queen Vic, finish with the butter. The lobster has gone in
:28:01. > :28:09.as well. Baby vegetables, gerbils, carrot tops. Tell the band is
:28:10. > :28:15.playing, I will be out in a while! Dublin Bay prawns. They are
:28:16. > :28:22.fantastic, lovely and sweet. One of the best seafood out there. Tell us
:28:23. > :28:27.the album, and when we will see you on tour. First Comes The Night. If
:28:28. > :28:30.you get the album, a lot of people say they lose weight right away! I
:28:31. > :28:34.don't know if it is scientific, they just say that! Good luck with that.
:28:35. > :28:36.Well, that's all from us today on Saturday Kitchen Live.
:28:37. > :28:38.Thanks to Ching-He Huang, Ken Hom and Chris Isaak.
:28:39. > :28:40.Cheers to Olly Smith for the wine choices!
:28:41. > :28:43.All the recipes from the show are on our website.
:28:44. > :28:44.Simply go to bbc.co.uk/saturdaykitchen.
:28:45. > :28:46.There's more of our Best Bites tomorrow morning over
:28:47. > :28:50.In the meantime, have a great day, enjoy the rugby,