06/02/2016 Saturday Kitchen

We're celebrating Chinese New Year in the studio with 90 minutes

I'm joined by two very familiar wizards of the wok.

First, the woman on a mission to modernise the world of Chinese

cooking through her many books and TV series.

Next to her is the man who some say was used to mould

Next to her is the man who some say was used as the mould

They didn't say which part of his body they used, though!

So Ching-He, what are you making for us today?

I'm cooking Cantonese scallops with a Taiwanese style fried noodles.

That is for longevity? Absolutely. I am making a spicy stir-fried

chilli beef. It will knock jour socks off.

And a classic egg fried rice? Yes, everybody asks me.

So, two different but equally-celebratory dishes to look

forward to, and there's more great food in our archive films as well.

Today we have dishes from Rick Stein, Monica Galetti,

the Hairy Bikers and Brian Turner with Janet Street-Porter.

Now, our special guest is one of the biggest names in the music

industry, with a string of international hit records

to his name, including the unforgettable million-selling

His new album came out yesterday and he's here to tell us

Welcome back to Saturday Kitchen, Chris Isaak.

Great to have you on the show. Fabulous to have you back again. A

new album. Exciting times. . Yeah.

And after what I was listening to over the weekend, it is a venture

into what is you. Last year you were here, it was a cover album, to

Elvis, everybody. This is your own? Last time was Elvis and Jerry Lee,

this time it is me. And it is fun to make records! You have a bit of

blue, country, a bit of everything in there.

You have the record. I like the record that you can turn on, clean

your house to the music, and if you break up with someone, clean your

house and cry and still get everything done! Not too moody but

groovy! Now, of course, at the end

of today's programme I'll cook either food heaven or

food hell for Chris. It's up to the guests in the studio

and a few of our viewers to decide You have travelled a lot... Are the

viewers nice to give you food herselfen, or do they sometimes give

you food hell as well? They are normal pretty nice.

I love shellfish. You guys are professional, Master Hom! And Ching,

you know what you are doing. But there is one dish I am good at it is

mussels. I live Ne right in San Francisco, right near the ocean. I

can walk down to the beach, my brother and I pick up mussels in a

rusty bucket, bring them up and clean them and you are eating them

Well it is not food hell for the English, I know you like it, it is

lamb. What about it? Number one, lambs are

nice animals, they give us their fur for a jacket and stuff, do we have

to do that stuff to them, to kill them? Let them wander around and eat

grass! For food heaven I thought I'd take

a variety of the best British First I'll open some clams

and mussels with a little white wine, then add the liquor

to sauteed shallots, I throw in lobster,

langoustine and scallops, then serve it all with a mixture

of baby vegetables. Or Chris could be having food hell,

lamb and something which would be many people's food heaven

in fact, a lamb hot pot. The lamb is browned slightly

along with a few kidneys, then add red wine, onions, garlic,

beef stock, bay leaves and thyme. It's topped with slices

of potato and baked, then served with a classic

cauliflower cheese on the side. Is it the lamb's kidneys you put in

with it? Absolutely. But you'll have to wait

until the end of the show to find If you'd like the chance to ask

either of our chefs a question A few of you will be able to put

a question to us live You are laughing? Don't make me eat

kidney and lamb, please! Don't make me eat kidney

and lamb, please! And if I do get to speak to you,

I'll be asking if you want Chris to face either food

heaven or food hell. You can also send us your questions

through social media Right, let's start the celebrations,

and we're kicking off with a recipe I promise you there is no lamb

coming your way. Great to have you back, Ching.

Happy New Year! I wish you lots of prosperity.

So, we are doing scallops. I am glad that Chris is a fan of eating

shellfish. This, if it is not fresh, it is not

Cantonese, right, Ken? It is move, right? Yes.

So, we are steaming the scallops in the shell? Yes, served with a nice

spring onion dressing. So with a little bit of garlic and ginger

here. So it is really simple. Nice and simple dressing to go with it.

Nothing too compl come micated, full of flavour.

What year is it, then? This year it is the Year of the Monkey.

Is that a good year? You know, the monkey, people are in two minds

about the Year of the Monkey. The monkey is playful, witty, funny,

charming, like Chris. Also irritating and not to be lent

money, right?! . We will not talk about that bit! So, a monkey can be

slightly up and down this year. So it is good for some animal, not good

for others. Those it is not good for, just lay low! OK. Mr Ken Hom,

you are the Year of the Ox. You are honest and prudent with a strong

sense of responsibility? That sounds like me! And a great leader too.

Ox's make great leaders. They can shoulder a lot.

Ching, irritable it says here. Hyperactive, it is not looking good

for a horse this year! Oh, really? Yes. No, it says you are

kind-hearted and righteous. Why am I a rat? Well, rats are very

generous. Talkative, conservative and wise.

There you go, try your hand at anything.

Can be a little bit moody! On a bad day! What are we doing here? The

noodles? Yes, please. This is the longevity. Normally we

have wheat flour noodles. But we are going for the rice noodles today.

They are really nice and long, uncut.

Really, really healthy. You have been busy travelling around

Asia for a new show. Tell me about that one.

I have. I have spent a good part of last

year travelling around Asia, to Hong Kong, Okinawa and Tokyo, amazing

places. Like Ken, I love to cook with amazing chefs and learn from

them. So this time I am not so much cooking but I am the commi chef, the

50 sous chef, I was amazed to see how create I have they were. I hope

that tune in. This is on Monday? Yes, Monday night

at 9.00pm and we are kicking off with honouring con. . So, with the

scallops we season them with a little bit of salt, brown pepper and

Shaoxing wine. Is this a traditional dish? Yes, the

scallops represent the coin, so this is the wealthy part of the banquet.

The noodles, I have to get the wok on high with more garlic.

There are lots of superstitions about Chinese New Year, you are not

allowed to use a knife? On Chinese New Year's day, you are not allowed

to hold a knife. So the Chinese New Year's Eve that is the main meal. So

you have to prepare everything in advance on the 7th, this Sunday that

is Chinese New Year's Eve. So that is the main dinner, the reunion

dinner with family and friends. People are travelling all across,

back to China, to make it in time for that dinner. That is the most

auspicious time. On New Year's Day, you have to wear something red.

And you can't hold the knife... Because it cuts away your luck on

the New Year. I thought it would be safer as everybody has been

drinking! It is an age-old legend, like both of you, basically. In

China over New Year's, there are 400 million people travelling. Everybody

is going home. The trains are packed.

So what is here? This is something different for you, this is doufulu.

You are making this up? No. This is merrimented bean Kurd piece. It is

really strong. It is like miso but the Chinese miso. We invented it.

What is this? That is red miso. If you can't get doufulu, get the red

bean miso piece. It is really wonderful. Really umami, it is

healthy and good for you. So this is the veggie part of the

dish. You must have a vegetable dish on

Chinese New Year. Because Thai, as you know, Ken, it is like

prosperity. It is a homonym for prosperity. So you must have a

vegetable dish. So there is nice his I cabbage. And

carrots as they are golden in colour. So everything gold,

everything orange. Everything bright, everything red.

Is there anything I can put in there, and you might say, I would

not live until dessert? What is unlucky to put in there? Anything

white. Like tofu. Everything must be golden. If it is fried, golden tofu,

then no problem. Nice beautiful winter spinach.

We have a few people on social media going on about Ken's suntan! I

didn't want to be white! So we have a nice bit of spinach there.

Now the noodles? Yes, now with the noodles. Drain this well. So we have

made a dressing for one, for this that is here? Yes, so we have the

doufulu, the homonym for luck and happiness. A dressing for this.

That is fine. Get everydrop you can. You can add a little more soy sauce,

You can add a little more soy sauce, you can.

Remember, if you'd like to put a question to either of our chefs

today, then call us now on 0330 123 1410.

Calls are charged at your standard network rate.

So these scallops, they are ready now? Yes, they are. Beautiful. They

don't take long. Do the noodles, keep it warm in the oven, covered.

And then you can do the scallops as they don't take long whatsoever. You

just have to make sure that you mix this well.

It is hot. Ha! The fire monkey is playing now!

Who are you calling a monkey? I'm a rat! A water rat, I might add.

A water rat. Oops, sorry that is too much.

This one? OK. Let's tidy it up a little bit.

And the sauce for the scallops as well.

Yes, please. Explain what is in the sauce? The

sauce has garlic, a little bit of ginger, some spring onion, we also

have a little bit of sesame oil. Beautiful ingredients. Very simple.

Then we have a little bit of the coriander cress on the top.

What about my spring onions that I chopped? The spring onion was

supposed to go in the noodle! There is too much! I shall put it on the

top as a garnish. Happy with that? Yes. That is good.

I have got two legends in the house, I cannot do this! Three legends! Too

late! Turn that off. This is steamed Ginger Sweet chilli scallops with

carrot and Spanish rice noodles. Roland rat was cool!

Let's bring it over. This is the best part. Another legend, you are

not supposed to serve four portions? Eight is the luckiest. Four means

death! It came right to me! Thanks! It was the only played that would

fit! Noodles are longevity, it is OK!

Right, let's get some wine to go with this.

With it being the year of the monkey, we sent our wine

expert Olly Smith down to East Sussex to meet some real

monkeys before making his wine choices.

So let's see what he's chosen to go with Ching's super scallops.

Chinese New Year is almost upon us, the deer of the monkey, so where

better to come down here, East Sussex, where I have come to catch

up with some of my various trends. A white wine that echoes the

fragrance and freshness of the dish is perfect to champion Chinese New

Year. You could go for an Italian white wine, such as this from

Sicily. But with the exotic elements in the dish, a wine with more floral

flare goes gorgeously with the flow. So I am selecting Wine Atlas

Feteasca Regala. It comes from Romania, where they have been making

wine for thousands of years. Feteasca Regala translates as Royal

maiden, it makes frequent winds that spot on with spicy shellfish dishes.

That is like a perfume counter in full bloom. This clubs call for a

wine with breezy freshness, and this is like sipping liquid springtime.

Then you have complexity from the salty beancurd, the spinach, the

root vegetables, it is the light touch of Feteasca Regala that makes

it spot-on. Finally, the wellie in the dish from the soy sauce, he rice

wine, ginger and Chile, they could not be better suited to the fabulous

fragrance of this rocking Romanian wine. Here's du jour spectacular

Scarlets, cheers! Amazing, stunning. The first time I

have had a wine from Rumania, it is delicious. A great accommodation of

flavours. It is like Kool-Aid! Later, I am doing a stir-fry spicy

orange beef. I will accompany it with a classic egg fried rice.

Remember if you'd like to put a question to either of our chefs

today then call us now on: 0330 123 1410.

Right, catch up with Rick Stein as he travels from Venice to

Today he's on his way to the town of Ravenna in northern Italy.

I was pretty sad to leave Venice, it is one of those places where it

takes three or four days to get into the rhythm and feel of the place.

And then it is time to go. I loved it. The clams, risotto, Psycho, and

those lovely spices from the East. Now I am heading south towards

Ravenna. It was the western Bastian of the buys in time Empire. The

Eastern was Constantinople, Istanbul. These programmes are about

that heady mixture of East and West. Tied up in an empire that lasted

1000 years. One thing that it is still famous for our this snack that

goes right back to the Eastern Roman Empire. A massive area virtually the

whole of the East of the Mediterranean, and it is easy to

understand why flatbreads found their way here. They were so easy to

make and so tasty. I am enjoying watching you making these. It is

making me hungry. It is the simplest of flatbread, brought here by the

Romans, and has stayed here ever since. Thank you.

That is another one? That is like a crescent. This is the original. Here

we go. That is absolutely delicious. It is just a simple flatbread made

with flour, salt, water much lard and a secret ingredient, he would

not me what it was. It is freshly cooked. This has a prosciutto,

rocket, and their local trees -- cheese, very soft, lovely, luscious

trees. It is absolutely delicious in the rain.

My favourite wine merchant, Bill Baker, said if I was coming here, I

had to see the mosaics, the buys in time mosaics, inside the basilica.

It was built by the Emperor Justinian. He came from nothing, a

simple soldier who became one of the greatest emperors of all time.

Perhaps it was down to the influence of his wife, the extraordinary and

captivating Theodora. I sometimes feel like an over, because I am just

a cook, not a historian, but I have to put a personal spin on it,

because I don't know what is going on. Seems like that, I enjoy. That

one is filled with food! But I love the naturalness of it, Abraham

giving thanks to the three angels, a roasted Lamb. The Angels have three

loaves of bread. Probably liked loaves of bread that are baked to

this day. A lovely scene of Abraham being told not to sacrifice his son

by God with a hand pointing through the clouds in a way like Monty

Python, stop, here is a lamb for you to sacrifice instead. It is all

three natural. The bodies have anatomical form. If we go over fear

to this Eastern Christian mosaic, it is totally different. There is

Christ in the middle, the Redeemer, but all of the figures are lifeless,

just figures. What really counts is their eyes. Their voluminous eyes,

deep, dark, with the gold behind them, infighting due into the

mysticism of Christianity. As I begin to understand this Eastern

side of Christianity, I want to see more. I have a friend who loves

Ravenna and says that for a real pleasure on a taste of luxury,

then... This is Angela, she is part of the slow food movement here, and

this is her masterpiece. It may not look the most beautiful soup in the

world, but it is utterly fabulous. And so much part of Ravenna. Those

little noodles are made with a large amount of Parmesan cheese. Two parts

Parmesan to one part breadcrumbs. And now for a flavour of the old

Empire, grated nutmeg. And lemon, just the zest. And now, marrow bone.

This is what makes it special. This will be the glue that holds it

together. It is regarded as a celebratory dish, mainly enjoyed in

the winter. The people of Amelia Romana Love rich food, that is why

there is so much Parmesan in this dish. And the marrow bone, for

velvety texture. Just by pressing down on it, it creates these worms

of pastor. She has already made a good beef broderie using beef bones,

onions studded with clothes, carrots, leaks and salary.

I have just been watching Angela make that, it is like a masterclass.

I love classic Italian dishes and I enjoyed it a great deal, but this

really appeals to me. Wow! When I saw all of that Palm is in, I

thought, I love that! Beautiful, and it is just made of

everything local. It is the heart of northern Italian cooking, a dish

like this, it is lovely. The Italians don't just

grate parmesan on pasta, they eat and cook with it

in lots of ways, so I thought I'd give you another

simple recipe to try. This one is something that

many of us were taught how to make at cookery college,

a chicken cordon bleu. I'm going to serve it with a raw

kale and a red-cabbage salad. To prepare the chicken first. Take

that off. You can just open it out like this. You turn it into an Escom

up in a second. Are you playing along at home? With the rolling pin,

like that. The people in my hotel were making cordon bleu last night!

Open it out like that. Then, wrap some mozzarella cheese, and some

Parmesan, and grab some of this ham. I will fold it up and add flour,

eggs and breadcrumbs. This is the second time you have been on the

show, you had an album out of covers, but this is... You said you

would keep having me back until I got it right! All of your songs are

classics, they stand the test of time, you don't move with... Live by

the trend, die by the trend. Both of my fans would agree with you! There

are loads of fans messaging. You have written some amazing classics,

but you have always stuck by your guns. Go ahead and talk slower, I

love it! We will take flour, egg and breadcrumbs. In we go with seasoned

flour, then the egg and the breadcrumbs. We will pan fry it.

Golden eggs. Very lucky. Longevity. No, lucky. Wealthy. Breadcrumbs.

Nothing? Nothing. They are about to be golden. You ask the Chinese what

anything means, they want to get rid of you, that is lucky! This is a

northern proverb, a bit of butter. Healthy! A healthy amount of butter.

I will pan fry it, flip it over and bake it, with salad. Tell us about

the album, back to your roots. It is rock and roll. I don't know

how to describe it. It doesn't take that long to listen to it.

You went to marsh victim, the home of that music.

We went to Nashville, the first person I ran into was the singer

from Led Zepplin. I thought this was a good sign. I have come to the home

of rock and roll. Does that help you, surrounded by

that sort of stuff, you get into the zone? Yes, I think it did. It made

an impression on me. We had dinner, I was talking to him. I felt if he

is there making a record, I can be in that town making a record. It

felt very rock and roll, all of a sudden.

How is this record different? It is a mixture. It is blue, country, when

you go through the album, it is not just one sound. It is all different.

You actually listened to the record, I like that! Well, I like your food.

We are equal there! . I like a record to be pretty

records. I don't like them too up, too down. All of my favourites are

Elvis, Orbison. They make pretty music. And there is a fair bit of

Elvis, there is a great drummer there too.

You have a big band in there as well? Ken is looking at me but we

have been together 30 years. It is amazing. I told him that this

time next year, we are thinking of putting him on the payroll! It is a

learning process! What do you feed him? He is from Texas, he eats

anything! But there is an amazing story, as a kid you learned music,

you got your music from the second-hand store? We shopped for

everything in the second-hand store. My mum shopped for clothes from the

second-hand store, then I would get my records there. So my music tastes

were always 30 years behind. I would get ABBA, and Elvis, it took me a

while but I 50 actually liked ABBA. And you have done some fantastic

tours. We opened for Orbison, he was the

nicest man in showbiz. Tina Turner was the meanest! No! Don't say it is

not so. She was so rough on tour! Tina was rough but Roy was the

nicest guy ever. I mean after one of the shows, and he was a huge legend,

he is Roy Orbison for God's sake. When people asked for a picture, he

would say just a moment, and he would get me, put his arm around me

and then said" now go ahead" but when asked for a picture of himself,

he would go. And he knew, the next day there would be a picture of

Orbison and me in the newspaper. He did that for me.

And you used to buck for your breakfast, recently?! Very recently.

I have an older brother in Stocktonne. He said let's go and see

my other brother, Jeff, and go play for money on the street until we get

enough for breakfast. I will play for the songs but as soon as Nick

has seen enough for breakfast, he is like" let's go." Where were you? I

was in Santa Cruz. I had a cowboy hat. I was not trying to in disguise

but I was wearing a hat to keep the sun off. Then a girl said that it

was me. And her boyfriend said" yeah, he used to be big."

I guess that was it! So, now there is your lunch.

You I will sing for you. Can I sit right here? Yeah, please.

# They say this Sunday your heart will break

# Loving you has been my big mistake # I knew it all, I wouldn't wait

# So how much longer must await # Don't break my heart

# Don't make me go # Darling, I'll always love you so

# Don't leave me all alone, I'd be so blue

# Little darling, don't you know there's only you

# Oh, little darling, don't you know there's only you

# Oh, little darling, don't you know there's's only you!

CHEERING AND APPLAUSE. Do I bring it to you? Yes! Wow!

There are two plates! But Kenny, you have to come over, come over here,

he does not feed you, as you from Texas! Here, play guitar. Serenade

So what will I be making for Chris at the end of the show?

It could be his food heaven, shellfish.

I'll open some clams and mussels in a little white wine,

Then I'll add lobsters and langoustines then serve

all with a few baby vegetables and tomato.

Or it could be food hell, lamb and warming lamb hot pot.

The lamb is browned then added to red wine, onions,

It's topped with slices of potato, baked and served with a classic

As usual, it's down to the guests in the studio and a few of our

viewers to decide, and you can see the result at the end of the show.

Is that any good? You can cook! Is that OK, Kenny? Mmm!

Right, let's head off to God's own country Yorkshire to meet up

with Brian Turner and Janet Street-Porter.

Have you been to Yorkshire? I don't know if they like us in Yorkshire!

They're with a farmer today who breeds some

The lovely rolling countryside in West Yorkshire, the perfect place to

graze not just sheep but game. There is some great venison reared

locally, in a truly spectacular setting. I think it might be just

what Brian needs for his celebratory dish. I've sent Brian off to the

stunning 18th century Wentworth Castle in Stainborough.

It is the perfect setting to rear the dear. The an falls are

notoriously shy. But they reckon that they can call them over here.

If you can call these dears over, I will take my hat off to you.

Right, we will get you a hat. Come on! Come on! And those are red

dear, are they? They are red dear. That is fantastic. They are not even

following the path, they are coming straight through the reeds.

Is that a white one in the middle? Yes.

An albino. They are just about to lose their coat.

How often do you feed them like this? Once the grass is away. Enough

to keep them tame. If they were out any more, they would not come. You

don't want stress. That is the important part about it.

And this is public land. The public are allowed to walk through here.

There are no incidents, are there? We are keeping fingers crossed. With

the public access, they will avoid people, aopposed to some stags that

would stalk people and get them. In a period of time, I have watched

the dear, everything aggressive has been removed.

This is something we have been eating for 30,000 years.

Archaeological digs show that the dear bones are the main meat. It

ticks the boxes for health, a third of chicken type fat, iodine and

tender meat, and you cook it so well it is a pleasure to eat it.

I like it, it is a lovely meat, a lovely texture. They have asked me

to make a celebratory dish to celebrate everything about this part

of the world. If you don't mind I think that racks of venison would be

perfect. The weather is so lovely, we have

set the kitchen up outside for the dish.

I have decided to cook a rack of Richard's locally reared venison,

with braised chicory, also known as endive.

I am sealing it in the pan with rapeseed oil.

I love that rapeseed oil. No fat on the meat at all? No. I want to get a

good colour, you can render the fat off by browning it.

We are serving a rack of venison, with endives and red wine sauce. It

is a really simple dish. Get a good bit of colour on there. A good bit

of salt and pepper. Not a lot but enough. Then I will turn it over, so

I know that I have a decent colouring on it.

Now it will probably take about 15 to 20 minutes to cook. But please

remember, like everything, keep them underdon. You can always put it back

on but you cannot change it if it is cooked. With that in mind, there are

a couple I have had on the go for about 20 minutes. I will leave that

for a couple of more seconds. But this goes in here. What I will do

now, just so you can see it, I will take those out into here, this is

only to hold it, for no other reason, and I will chop sage up.

Lovely sage leaves. OK, that is to go now with my

butter. I'm going to baste it a little with butter. To get a little

bit of flavour, to get the sage on there. Then I will take it off. Put

it to one side and let it sit. Remember what I said about keeping

things underdon, I reckon this will be perfect. Right, Belgium endive.

Take it off the heat. There is liquid, so it will spit all over the

place if you are not careful. Put them in there cut side down. A nice

bit of colour. I are have to say, people that like these really love

them. It is not my favourite vegetable or flavour.

It is mine. I I really like them. I eat a lot of game up here in

Yorkshire, Brian. Obviously there is grouse and pheasant and partridge

shooting in season and venison, as you say, you can get it more or less

all year round. A lot of top restaurants in London

get their game from this part of the world. Game is by definition, free

range is it not? This is very much like wild. It lives like the wild,

you can tell this. We all know that satisfied beasts and birds make

better eating at the end of the day. So, lovely. That is looking good.

Does that look good? I am chuffed with that. It looks fantastic. We

put that here. I will take this out of here now. Just look at that. I

know you like it underdon. That's exactly how I like it.

That goes there. Chopped chives work nicely for me. They give it a little

bit of colour there. Then all we need to do is actually

make sure we didn't waste that... Get it in there, I'll drink the

rest! As I pour it into here and put it on my serving dish and you all

simultaneous burst into raptures rounds of applause... Ladies and

gentlemen, there is a venison dish! Thank you very much! Why don't you

come and have a taste! Right, get the forks. Richard it is your

venison, so you have the first dish. Richard, what do you think of the

venison? Absolutely perfect. Fantastic. I will be back! Thank

you! Tasty-looking stuff, chef,

and there'll be more from Brian Still to come this morning

on Saturday Kitchen Live. Monica Galetti is up

in the French Alps. She's helping to make her favourite

cheese, a Mont d'Or, but first she has

to chop down a tree. It may be Chinese New Year

but I don't want any monkey business when Ken and Ching go

head to head in today's Can Ken Wok the culinary world

to its core and grab that number one Or can Ching hatch a plan to break

the egg-xisting record Either way you can see the chow-mein

event live a little later on. Ten years, I have been doing this!

Keep trying! And will Chris be facing food

heaven, medley of shellfish Or food hell, a lamb hot pot

with cauliflower cheese? You can see what he ends up

with at the end of the show. Right, up next is the half-man,

half-wok cooking machine I thought we would do a wonderful

stir-fry spicy orange beef. I will get the beef on first. I will start

with rice. I get asked about rice and not, how to fry classical egg

fried rice and how to cook rice from the beginning. You take raw rice,

long grain, basmati is also nice, you put it in a pot like this, and

the amount of water you should add should be about half a film of water

over the surface of the rice. This is a full proof way to make rice.

Yesterday I was on a plane, the hostess said, I love you, because I

can cook perfect rice now! That is the way to do it. You forgot to tell

the story, before you got on the plane, somebody ask you a question.

Whether I'll be Dalai Lama! He is a lot older than I am! We

marinate this in soy sauce. Rice wine. Lots of ginger. Yes. A bit of

sesame oil. This is not a big infused with the chilli beef. It is

not fried. This is the original classic recipe. It comes from such

one. Yes. This is fantastic. Lots of ginger. Peppercorns, so wonderful

and fragrant, I call it a legal drug, because it makes your palate

tingle. Is it a stronger peppercorn? It is

fantastic. When we were filming the last series, it was so wonderful.

Our pallets were numb because we were so cold. We have to drink so

much rice wine to get rid of the flavour of the spice. What do you do

with this? You have taught a lot of people, including Marcus Wareing, he

has learned this. You bring to the boil, and then you cover it. First,

I will heat up the wok until it is hot. How much water? Just half a

thumb. Our films are the same. Even though yours is bigger! The oil? We

heat up the wok until it is very hot. Not sesame oil? Plain vegetable

oil. We at the beef. The orange peel. It is dried orange peel, you

can buy that in Chinese shops or do it yourself. You cut it up, it is

wonderful. It is a different taste. It is different from fresh orange,

because it is much more concentrated. We take chillis and

split them in half like this. Lovely. In there we have got the

marinade, the orange, what else? A mixture of bits and pieces. Soy

sauce, sesame oil. And sugar. What about this? I have already added it.

You were not paying attention, it is OK! Move up over there. Let's see

how the rice is doing. OK. When the rice is cooked, the secret to fried

rice is to have it cold. There is something about rice, you should not

use cold rice. Back we be to chop it up. Chop it up. It is really

important that your rice is called before you add it into the hot wok.

-- cold. It should have a smoky, grilled flavour, that is the

hallmark. You add the cold rice. Clearly, you have not been in the UK

recently. I have been in Brazil. You have a restaurant there? Working

away, but the weather is nice, it is 35. You cannot help but go to the

beach. You have got a mission and starred restaurant there. Yes. It is

interesting working with Brazilians. It is new for them, these flavours.

It is interesting. They don't like spiciness, so I tried to make

everything spicy, they say, it is too hot! You were about to start

your memoirs. I am working on them now. Hopefully it will be out this

autumn. We will make our source. Have you finished with the liquor? I

will just keep that there, just in case. This lovely dark soy sauce. A

bit of sesame oil. While the rice is on, the saying, may your rice never

burn, is that a New Year phrase? I have never heard of that! I think he

invents things! If you translated from the Chinese, it is, don't pick

it, it will never heal! Chris got it, James hasn't!

What else? Finished with that? Yes. A touch of sugar for the balance.

Sesame oil? Yes. It is only used for seasoning, not for cooking. A lot of

people don't do this, cook the meat, take it out and put it in again. It

continues to cook when you take it out and the meat relaxes. That is

important. You understand that. It is important to let me stay -- let

meat rest. This is the beauty of what cooking, it is perfect now. It

is all about celebration, 30 years that your woks have been out. People

have said, I grew up with your wok. If it was a hit record, you have

sold 8 million woks, would that the platinum? Platinum is a million.

Eight times platinum, that is not bad. In the US it is a million. What

is it over here? I think it is 37! We add salt-and-pepper. This is the

X prize. Make sure it is dry. It does not matter if you have these

bit. It will have a lovely grilled flavour. Add the egg. This is when a

lot of people panic, because when they add it, it gets runny and

people panic. You mix the egg in. Ching has another way. I like the

fluffy bits of ache, so I scramble at first. I think my way is the

best! I am older than her! When the rice is dry, turn it down to as low

as possible, let it cook for 15 minutes, undisturbed, never look. If

you look, it is bad luck. Don't wash it? You don't need to. 30 or 40

years ago, they used to coat it with powder to prevented from being by

books, but you don't need that anymore. It is really good. Sesame

oil at the end? Go ahead. We are ready. Chris deserves it, the

singing was so fantastic. You have to wash your hands before cooking,

that is an old wives tale! You don't have to do that anymore! Give us the

name of the dish. This is classic egg fried rice, which a lot of

people have asked me about. This is stir-fried beef with orange and

chillies, fantastically tangy. By a legend! We get to dive into this

one. You get to dive into that as well. I am such a redneck. You can't

be a redneck! I go, we should have ketchup with this! That way of

cooking the beef twice makes all the difference. Absolutely.

Right, let's head back to Hailsham in East Sussex to see

what Olly Smith has chosen to go with Ken's sizzling stir fry.

With the spicy beef, a fruity red wine is the top tipple to tackle the

sumptuous spice. To emphasise the savoury flavours, you could go for a

Spanish Rioja. However, with the dazzling citrus peel, a more nimble

red wine is king of the swingers, so I am selecting this Finest

Teroldego. Magic. It is a lesser-known grape that is grown in

north-east Italy, it has been found there since the 1400. It tends

towards lighter red wine, and this is as fruity and light as a monkey

juggling black cherries. There is also a bit of spice, spot-on to

frame the BT treats. If I had a tail, that would make me write it.

The beef is coated in soy, which boost richness and seasoning. It is

the fruitiness of Teroldego that is key to getting the right balance.

The brighter favours enhance the easing, it is Teroldego's freshness

that makes it spot-on to sit with those chopper flavours. Here's to

your brilliant beef. Happy New Year! Cheers!

Indeed. Another magical choice. That is very nice. I like Italian wine,

especially with some of those flavours. Delicious. You don't need

ketchup! No, but it wouldn't hurt! Right, let's hit the road with Si

and Dave, those Hairy Bikers. Take a look.

to visit a very unusual restaurant. We've had some amazing food so far.

I feel Lithuania and Latvia are very much in tune with each other, and

both pretty resourceful. Agreed. But the final country in our

Baltic travels is Estonia, where I suspect we can expect an entirely

different experience. We have travelled nearly 200 miles, along

the coastline, heading for the island of Muhu, before hitting the

capital. There is a place here taking ancient ingredients,

transforming them into the future. It is beautiful.

It is, isn't it, and now Muhu beckons.

It is a nudist camp No! It is a conundrum here, Muhu, it is like

stepping back in time but also at the edge of Baltic cuisine. It is

off the beaten track but there is food here we should not miss.

The food on this trip has gotten better and better.

Kingy, welcome to the Padaste manner. There is a chef here,

apparently the food is amazing. Taking the past, taking it into the

future. I knew you would have a plan.

Kingy, this is for a look at the future. The chefs here gather many

ingredients from the wild. They have agreed to let us in on some of their

secrets. There are herbs with exotic

flavours. There is the Woodruff, and now we are going to get the sea

arrow grass. It is diverse. So many plants are edible and we don't

normally eat in our everyday palette.

90% of cooking is great cheffing or foraging. Shall we. This is a

talented pair. One looking out for the ingredients, the other turning

them into world-class dishes. What are you looking for? It is sea

arrow grass. It is looking like chives but tastes different... There

is one for you. When you taste it, you should guess the herb it tastes

like. It tastes like coriander.

. Yes, that is true, coriander, you normally associate with Asian

cuisine. The chef has a plan.

I'm on it, dude. If he is cooking, I'm picking. We have to get to the

other side of the island for more stuff. There is one more great

plant. There we have it. Wow! It is kale! That is remarkable.

You can eat the young leaves and the flowers, the florets. When you look

at this one it looks like a broccoli.

Yes, like a purple sprouting broccoli.

Taste it. It is delicious. It is fab.

It is peppery, like mustard. There is much to be had from the

sea. Great. What do we have here? There

is a pike. The perch, the white fish and turbot it is slippery.

It is a varied catch but something has tickled the chef's fancy.

Eve is ready to deliver the unique taste of Muhu. This is the beautiful

needle fish. We sliced off the fillets and covered them in oil.

With that is the sea kale. . The wonder of the beach! That is

poached in Bury, salted water. . In the garden we have sorrel that is

blended into a puree to add to the sauce. Then we will garnish the dish

with chive flower, blanch fennel and the sea arrow grass that we picked

from the beach. The ingredients are speaking for

themselves, simple. There is no hocus pocus. It is really about

finding the local ingredients, and try to carefully cook them to retain

the flavour. We heat up the water, taking the

florets and leaves and dropping them in. Then we cook them, and then coat

them in oil and slowly cook it. With the hot heat, it will immediately

fall apart and dry out. It is exciting.

It is. With that there is a sauce. Here is

mussel stock that is reduced, butter and creme fraiche. It is velvety

with acidity and the taste of the sea... That is fantastic. Now it

will get better, when we pour in some of the sorrel puree, give it a

blend... When you turned your back, he said to me, it was... Awesome!

Well, taste it now... There is fresh sorrel.

. You can smell it, man. It gives it the nice acidity and it completes

it. If you put it in before the end it dies out. It must two in at the

end. It looks simple but it takes a great

chef with a great palette to put it together.

So, the needle fish, the florets and leaves and the sea arrow grass and

then the sauce. That's it. That looks fabulous Have a taste?

Oh, yes, please! The sauce, the sauce, the sauce! ! Is it good? It

just makes me giggle. You get the citrus notes, the oil of

the fish and the little float of the wonderful onion flavour from the

florets and the chives. If I was not a 48-year-old bloke, I would kiss

you for that! Excellent. Absolutely excellent.

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Chris could be eating

It is Liz from Leak. What is your question? Ken, I am a huge fan of

your's and a huge fan of your crispy chilli beef. I cannot get it crispy

enough. I would use instead of regular flour, use potato flour.

That helps to make it super crispy. Put it in the hot oil, then take it

out right away and then do it a second time. It gets really super

crispy. What dish would you like at the end

of the show? Chris, I love you to bits. But you have to get it

together with the lamb! I know where you live! There are a couple of

tweets. Chris, what do you have? I need help with my egg plant and

chilli sauce. My egg plant is limp! That happens occasionally! Try again

the next time. He tried frying first. The egg plant is deep fried

that absorbs the flavour of the sauce. If it is limp, I suggest if

something robust fry it in a little bit of oil... And add some water and

let it steam cook, take out the extra water and let it dry out and

refry. Mita, what is your question for us?

I am after a quick, easy vegetarian Cantonese dish with perhaps tofu

into the dish. This is your year, so make the most

of the year. You can get firm tofu, pan fried golden. Get noodles and

cook them in three minutes of water, drain them and shallow fry them. It

is like a bird's nest, lucky for the Chinese New Year. Make a simple

stir-fry, garlic, ginger, chilli, spring onion, add tofu, a clear

stock with rice wine, pepper, cornstarch and put the saucy

stir-fry on the noodles. Sounds good.

What dish would you like, heaven or hell? I think it must be heaven.

James, from London, apparently you are a snake. What is your question?

I have a lovely whole salmon on offer at the supermarket. How do I

go about filleting it, and do you have inspiration on how to make the

rest of it. Start with the head end for the

fillet, a 45 degree angle from the centre to the head. Using a long

knife, serrated, and make it all in someone slice and the salmon fillet

comes off. Use a pair of pliers to get the pin bones out.

This is salmon? Yes. I have a friend who sent me a whole

frozen salmon. I used a hack saw... I cut it up with the hack saw. I

thought that is big enough. And cut it from the head to the tail. Put it

in plastic bags and when I want it I put it in the microwave! OK! What

sauce? I would do ginger, garlic, spring onions and put the whole

thing with all of that stuff in foil and throw it in the oven.

There you go. Hoven or hell? It must be heaven.

Thank you very much, you have been amazing.

It's time for the Omelette Challenge.

Probably the first time I have seen butter in a wok.

I have never seen butter in a wok before. It is hot! It is. I think

that I prefer the normal pan! She is too quick for me.

Half of it is still in the wok. There you go! What is next year's

lucky animal? It could be that! The next is a rooster.

It is appropriate, really! It looks good.

But, hey, Ken does it properly. He uses the time! OK, that is done!

Everybody told me not to hurry! Don't worry, don't hurry! Right, Mr

Hop. Stay calm, don't panic! We have special cards for you.

Oh, a Chinese lantern! You did it, not quicker than this! You did it in

one hour... 14 minutes... Oh, no! You look younger! See, I thought it

would be quicker in the woks? I think that the pan is quicker.

And you are not on the board either. Which is a shame as we were going to

play this, your new single from the new album...

# Down in flames # Down in flames.

So will Chris get his food heaven, a medley of amazing shellfish

Or food hell, lamb hot pot with cauliflower cheese?

Our chefs will make their choices whilst we head to the Alps to find

She's helping to make her favourite cheese today, Mont d'Or.

I bet she didn't think she'd have to chop down a tree first.

The coming of winter is when most things here shut down.

But it is also one of my favourite cheese, and when it starts to be

produced, Mont d' Or! Unlike Comte, Mont d' Or is a seasonal cheese when

the cows are kept inside and fed on hay. It has an unmistakable taste of

the Alpine forest, that comes with a thin strip of wood wrapped around

the cheese. But the strap cannot be made from any old wood, it has to be

spruce. The straps are called songle.

And the people who make them are known as songlier.

I have eaten Mont d' Or for years without giving a second thought to

the people who produce the wooden straps that make it so special.

OK, minus 7 and he is out there stripping the tree down in the

winter and the snow and everything, doing it all year long. That is hard

going! Evan is about 50 songlier in the region, and one of the few who

will carry on during the winter. He works alongside wood cutters, and

they cut straps from spruce trees that have been felled.

No money changes hands but Evan makes sure that they are rewarded.

While the fire burns down, he gets to work, slicing off the bark. This

reveals a layer of the trunk. The part of the tree that transport sap.

A special tool called a spoon is used to cut the straps.

He can code 300 perfect straps and hour. My turn now.

Not bad? There we have it, that is exactly what goes around the Mont

d'Or and gives it that unique flavour.

Quite an impressive cook amongst us here!

He has marinated venison in herbs, olive oil and mustard. I love this!

I have never injected meet the way he is doing it! This is exactly the

kind of, located food I was hoping to find. Did you think they would

let me do this in Hyde Park? That is delicious. The cognac he has

injected, it has got such a fresh hit. It is not like when you pour a

source into the pan and the alcohol evaporates, it is actually in the

meat, you can taste it, and the mustard, it is really well seasoned.

Absolutely delicious. No better way to have this than on a barbecue out

in the middle of nowhere. After seeing the dedication and passion of

the milk producers, I want to know how these elements come together to

make the finished Mont d'Or. It looks like they have won a key

prizes! This man works on a family run dairy farm. Every morning, his

parents and sister milk the family cars. I have arrived just at the

point when the milk has solidified and is being separated into the

solid Kurds and liquid way. He is a true Artisan cheesemaker. It

involves keeping a keen eye on the weather.

There is no rush in his work. Everything is on-site, he is

touching and feeling the cheese. There is no carelessness.

His years of experience build-up to one moment each day. Knowing the

exact point when they are ready to make Mont d'Or. Very soft,

jelly-like, it tastes like a very light yoghurt. It is now into the

mould and it is draining off. They rest in the mould for a couple of

hours. Allowing the whey to drain off. Then they are wrapped in these

straps. The passion, the drive that gives -- that get these people up in

the morning is amazing. I am in awe. Hats off to them!

Right, it's time to find out whether Chris is facing food heaven

So Chris, your food heaven would be this amazing collection

of shellfish, which I'll serve together in a white-wine sauce

with a few shallots and a mixture of baby vegetables.

Or you could be having food hell, lamb, which I'll turn into a warming

hot pot with red wine, crispy potatoes and with a classic

I think they are going to say heaven! Yes, they have!

The white wine goes in, and the muscles, with clams. I will cook

these for two or three minutes. It is like we should be dancing! I

should have played that when you were doing the omelettes! A nice bit

of a sparrow gets, cook -- asparagus, cut these to a point.

Could you get me the tomato? The skin and diced those. You are here

to tell us about the new album. What is it called? First Comes The Night!

Are you going on tour? Yes, with an act like ours, it is good to keep

moving. That is funny! Isn't that right! We look forward to it. A

collaboration between you and writers you have met on your

journeys. Yes. I had a song ready in case I had to eat the lamb...

The Scarlets are going to end, the source is reducing. The vegetables.

That is enough. I will take all of that, throw it into the pan,

blanched. Some of the tops left over. If people invite you to their

house and expect you to cook... Somebody asked me for a recipe for a

chicken stew, and when I got there, everything was in the fridge. They

do that to musicians, bring your guitar. I say, that is not a party,

that is a job! A nice bit of lobster. Open it out. The source is

reducing down, they are reducing nicely. I saw somebody take a knife

and a living lobster, he put it on a hot table top, it was try to walk

off, he split it down the middle. I said, that was supposed to be

advertising? It was horrible. Freeze it, that is best, before you cook

it. Meanwhile,... I wish there was enough for everybody! While I

prepare the recipe, can you play as a track from the new album?

Come and sing with me! I tried that once!

# Where the good times end and they count my sins

# Some go soft and quiet, some go with a bang

# Where the good times end and they count my sins

Thank you, we are here all this week! Salt, pepper, over the top. I

can imagine people coming to my show and complaining, where is the

lobster? I have made a sauce, a bit of the juice in there, the

vegetables. A bit of butter. Hopefully, a plate, start to plate

it up. That will go on here. You like seafood and everything else.

Moving game like a cat! This is Chris' heaven. It looks good.

Nothing more to see here folks, break it up, move along! Over the

top. He is good! If you want to make this at home and you don't have

lobster, you can just use mayonnaise and a sponge! I just made that up!

You should not eat a sponge with mayonnaise on it. That is kind of

it. Beautiful. I have no idea of time. I have lost all to be

negations. 80 seconds more? Lovely. Buy into that. Tell me what you

think. Olly Smith has chosen a wine from Sainsbury's, ?8. That is

heaven. Like you! Don't tell my husband! Happy with that? Fantastic.

That was cooked in six and a half minutes, actually, it was done in

about four. We chopped the show lots, in the pan, I put the clams

and mussels in with a white wine, I reduced it down with the cream, fish

stock, this is a classic French way of cooking, reducing the source,

making the Queen Vic, finish with the butter. The lobster has gone in

as well. Baby vegetables, gerbils, carrot tops. Tell the band is

playing, I will be out in a while! Dublin Bay prawns. They are

fantastic, lovely and sweet. One of the best seafood out there. Tell us

the album, and when we will see you on tour. First Comes The Night. If

you get the album, a lot of people say they lose weight right away! I

don't know if it is scientific, they just say that! Good luck with that.

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

Thanks to Ching-He Huang, Ken Hom and Chris Isaak.

Cheers to Olly Smith for the wine choices!

All the recipes from the show are on our website.

Simply go to bbc.co.uk/saturdaykitchen.

There's more of our Best Bites tomorrow morning over

In the meantime, have a great day, enjoy the rugby,