:00:12. > :00:22.Good morning. We're getting all sophisticated today! This is a more
:00:22. > :00:30.
:00:30. > :00:35.up-market Saturday Kitchen Live! Welcome to the show. Joining me in
:00:35. > :00:38.the studio are two chefs from two of London's most glamorous restaurants.
:00:38. > :00:43.First the man in charge at The former car show room turned
:00:43. > :00:46.celebrity hotspot, the Wolesley - It's Lawrence Keogh. Next to him is
:00:47. > :00:49.the chef in charge of all the food at one of the world's most famous
:00:49. > :00:58.hotels, The Ritz. Making his debut on Saturday Kitchen, it's John
:00:58. > :01:04.Williams. Good morning to you both. Welcome to the show.
:01:04. > :01:12.Lawrence, what are you cooking? is kedgeree. It is a breakfast
:01:12. > :01:18.classic. I will show you how to do With a poached egg? Yes, h poached
:01:18. > :01:28.egg and a curry piece with madras. And fish is on the menu for you,
:01:28. > :01:29.
:01:29. > :01:38.John? It is. With lobster, a bit of plaice and a few Morels and broad
:01:38. > :01:41.beans. It is superb. So, two top dishes to look forward
:01:42. > :01:44.to from our chefs and we've got our usual line-up of fantastic foodie
:01:45. > :01:47.films from the BBC archives too. As always there's Rick Stein, plus
:01:47. > :01:49.brand new Saturday Kitchen episodes of Celebrity MasterChef and the
:01:50. > :01:53.fabulous Frenchman, Raymond Blanc. Now, our special guest today blasted
:01:53. > :01:56.onto the music scene with her album, Pure. It sold millions of copies all
:01:56. > :02:06.over the world and turned her into global superstar. Welcome to
:02:06. > :02:07.
:02:07. > :02:14.Saturday Kitchen, Hayley Westenra. Good to have you on the show. I
:02:14. > :02:20.could go on and on, the biggest selling artist in history? Really?
:02:20. > :02:30.Yes it is written on here. You are still only?
:02:30. > :02:37.
:02:37. > :02:40.And the album is out now? Yes it is a very soothing album.
:02:40. > :02:44.Now, of course, at the end of today's programme I'll cook either
:02:44. > :02:46.food heaven or food hell for Hayley. It'll either be something based on
:02:46. > :02:50.your favourite ingredient - food heaven, or your nightmare ingredient
:02:50. > :02:53.- food hell. It's up to our chefs and a few of our viewers to decide
:02:53. > :03:03.which one you get. So, what ingredient would your idea of food
:03:03. > :03:08.
:03:08. > :03:12.heaven be? Food heaven is plaice and food hell is tuna.
:03:12. > :03:15.Really? So it's plaice or tuna for Hayley. For her food heaven I'm
:03:15. > :03:18.going to turn to the classics for my inspiration. I'm going to fillet,
:03:18. > :03:20.roll, then steam the plaice and serve it with some broccoli,
:03:20. > :03:23.asparagus and sauteed mushrooms. It's finished with a simple white
:03:23. > :03:27.wine sauce and a little coriander cress. Or Hayley could be having
:03:27. > :03:30.food hell, tuna. The fish is seared on a hot griddle then dressed with
:03:30. > :03:33.sesame oil, lime juice, palm sugar, soy and fish sauce. It's served on a
:03:33. > :03:42.bed of stir fried mange tout, baby sweetcorn, carrots, peppers, ginger
:03:42. > :03:47.and garlic with slices of spring onion. I don't like any of those
:03:47. > :03:51.vegetables! Well you'll have to wait until the end of the show to find
:03:51. > :04:00.out which one she gets. If you'd like the chance to ask a question on
:04:00. > :04:04.the show then call. A few of you will be able to put a question to
:04:04. > :04:08.us, live, a little later on. And if I do get to speak to you I'll also
:04:08. > :04:11.be asking if you want Hayley to face either food heaven or food hell. So
:04:11. > :04:17.start thinking. Right, cooking first this morning is the man in charge of
:04:17. > :04:27."the restaurant of the decade'" apparently! It's Lawrence Keogh. So
:04:27. > :04:28.
:04:28. > :04:35.what are you making Lawrence? making kedgeree.
:04:35. > :04:40.We have our rice and surprises here. Of course the fish and the
:04:40. > :04:42.vegetables. So, shall I chop? Yes. Let's do the
:04:42. > :04:50.spices. spices.
:04:50. > :04:57.. Let's get the peppercorns and the mustard seeds and the Kara way.
:04:57. > :05:04.What is in the pan? Coriander seeds, Kara way sooedz and cumin.
:05:04. > :05:08.We are going to gently fry them. I am doing the poached haddock. With
:05:08. > :05:13.milk and water in there. Bring that to the boil.
:05:13. > :05:23.Oops, check-on. I'm clicking away, there, chef.
:05:23. > :05:26.
:05:26. > :05:34.So the dishes comes from? It is Anglo-Indian. It is one of those
:05:34. > :05:40.dishes that is made from the leftovers. So this is similar to
:05:40. > :05:47.bubble and squeak. With the rice and the fish. # So we have the onion,
:05:47. > :05:52.the bay leaf. Bring that to boil with the milk and the haddock. I
:05:52. > :05:59.will wash my hands now. So, tell us about the Wolseley it
:05:59. > :06:06.did used to be a car showroom. Then a bank for a number of years. Now a
:06:06. > :06:13.restaurant, but it is an impressive building? It was the Wolseley Car
:06:13. > :06:18.kap show Rooms. Now converted to a restaurant. It has been voted the
:06:18. > :06:24.Restaurant of the Decade. I have to keep saying that.
:06:24. > :06:31.Who voted for this one? I think it was my mum! It was unthose things
:06:31. > :06:40.from Taste London it is very nice getting an award, then maintaining
:06:40. > :06:46.it! Now the ginger and garlic is in. Now blitz this piece. I will add in
:06:46. > :06:52.turmeric and cayenne pepper. Blitz that down. The chopped parsley will
:06:52. > :07:01.finish it off. We need to talk about the rice. We have Basmati rice. Wash
:07:01. > :07:07.it until the milkiness goes away. Keep rinsing it until it is clear.
:07:07. > :07:17.The best way of doing rice. One cop of rice, two cups of water. That is
:07:17. > :07:25.all you have to remember. Then bring it to the boil. Then put
:07:25. > :07:32.a lid on it. That is all you do. Put a lid on it and leave it for 20
:07:32. > :07:37.minutes, you have the perfect rice. Yes, it was a nice award to get,
:07:37. > :07:43.that. He is still talking about it!
:07:43. > :07:50.have to Lee the lid on the rice? Yes. The lid on the rice. As it
:07:50. > :07:56.comes up to the boil, put the lid on. It is a nicer flavour to it, the
:07:56. > :08:01.Basmati rice? Yes a nice richness. There is a lot going on. We are
:08:01. > :08:06.neighbours me and John. The only time we speak is when I ring him on
:08:06. > :08:12.the afternoon tea bread. We share that. He is doing about 400 for
:08:12. > :08:20.afternoon tea. I am doing about 180. We had a chat.
:08:20. > :08:30.You still owe me two loaves of bread! Come on, chef! It is amazing
:08:30. > :08:37.
:08:37. > :08:44.that in Green Park, there are two s about 58 0 -- restaurants, doing 580
:08:44. > :08:52.cucumber sandwiches. Now the spice. You have blitzed
:08:52. > :08:57.that, you can put that in the fridge and leave it for a while.
:08:57. > :09:02.Keep it covered. Now the milk, once it comes to the
:09:02. > :09:08.boil. It goes over the haddock. Quickly with the cling film. As
:09:08. > :09:16.quick as you can. It keeps the steam in. We come back to the haddock in
:09:16. > :09:22.half an hour and 4 -- or 45 minutes and we have perfectly cooked chunks
:09:23. > :09:26.of haddock. We are also opening up a hotel next year. That will be in
:09:26. > :09:32.Mayfair it will be special for London. Unique with the plan that we
:09:32. > :09:38.have. It is the first time that the company has gone into hotels. The
:09:38. > :09:48.company is famous for running restaurants. There is the wholly,
:09:48. > :09:56.
:09:56. > :10:05.there is also the Delaney. That is one of the best-kept secrets, that
:10:05. > :10:09.is! Remember if you want to ask a question, call us on: Let's lift the
:10:09. > :10:18.haddock out. The skin comes away easily.
:10:18. > :10:27.The key is to buy the gnarly smoked haddock? Don't buy the stuff that
:10:27. > :10:35.looks like traffic lights! You see it smokes -- it falls apart. That is
:10:35. > :10:39.lovely. That is lovely. The origins of this go way back?
:10:39. > :10:49.Some people think it goes back to Scottish cook books. That the Scots
:10:49. > :10:53.brought it up to India. So there is a bit of a hand-back to that.
:10:53. > :11:00.Now there are the lovely pieces of haddock.
:11:00. > :11:03.You have star an ease in there? I love that. It gives it a perfume
:11:03. > :11:10.flavour. I need the pan.
:11:10. > :11:20.Obviously you are doing a poached egg with this one? Yes, in a classic
:11:20. > :11:23.
:11:23. > :11:33.kedgeree, they have hard-boiled. use a soft-boiled egg.
:11:33. > :11:38.There is the rice we talked about. If you are doing a barbecue! If you
:11:38. > :11:42.want to have a rice salad this weekend, this is a tip as to how to
:11:43. > :11:46.do it. In goes the rice. Some of the haddock is there to flavour the
:11:46. > :11:50.rice. I'll have the sauce back, chef.
:11:50. > :11:58.There is so much going on with the restaurant group.
:11:58. > :12:05.You have said that four times so far! I know, I'm just getting it in!
:12:06. > :12:14.We have brilliant chefs, and roux Parkinson. He is doing a great job.
:12:14. > :12:21.Then we have the Delaney and us, ticking over in Green Park, next to
:12:21. > :12:30.you, John. I think there is a tunnel of meets,
:12:30. > :12:36.where the staff meet! The parsley is done.
:12:36. > :12:42.The hotel opens next year there. Will be a massive recruitment drive
:12:42. > :12:47.this year. People can look at the website. A little plug there.
:12:47. > :12:55.Just get the sauce in there! A bit of seasoning.
:12:55. > :13:01.A bit more of this? A bit more haddock. Nice and creamy. The eggs
:13:01. > :13:06.are ready? Yeah. Fold that through.
:13:06. > :13:11.I will finish it with a touch of lemon juice to cut the richness down
:13:11. > :13:21.in there. There are lovely smoky flavours there.
:13:21. > :13:23.
:13:23. > :13:31.The eggs are ready. Talk amongst yourselves! I am full
:13:31. > :13:40.of anticipation here, Lawrence. my gosh, me due! It smells amazing.
:13:40. > :13:48.I'm so excited! Take care. Beautiful.
:13:49. > :13:54.You are good at eggs! There is our Wolseley smoked haddock kedgeree.
:13:54. > :14:00.Wolseley smoked haddock kedgeree. Easy as that! Wow! And we are done.
:14:00. > :14:04.Now you get to have a try of this. Tell us what you think. That looks
:14:04. > :14:09.so good. Great to incorporate all of those
:14:09. > :14:14.things. Yes it is creamy. You see a lot of
:14:14. > :14:22.dryness. And making the spices yourself.
:14:22. > :14:28.It is easy. You can preserve it. It is quite spicy, but hymn! With
:14:28. > :14:33.the spices, it is lovely. Well done. I will record that and keep playing
:14:33. > :14:38.it back. Right, we need wine to go with this. We sent Susie Barrie to
:14:38. > :14:44.the Thames this week. What did she choose to go with Lawrence's
:14:44. > :14:51.cracking kedgeree? This womb I'm in Henley-on-Thames where the regatta
:14:51. > :15:01.is in full swing. While all of this is going on, I have work to do. So,
:15:01. > :15:02.
:15:03. > :15:08.let's find some wine! Lawrence's Reg ree is rich and creamy. It suits a
:15:08. > :15:14.refreshing wine that will balance the texture. One grape variety that
:15:14. > :15:19.springs to mind is Semillon. Something like this from Tim Adams.
:15:19. > :15:25.It is like adding a squeeze of lemon Joyce to the plate with this dish,
:15:25. > :15:31.but for me, Lawrence's kedgeree is the ultimate brunch and what could
:15:31. > :15:35.be better to drink with that than a glass of perfectly chilled fizz.
:15:35. > :15:45.Here it is. It is the Finest Vintage Cava Brut Nature 2010. Just the
:15:45. > :15:53.ticket! If you are looking for a good quality drink to champagne,
:15:53. > :15:59.then this is the ticket. There is more development and complexity in
:15:59. > :16:05.the bot re. With this dish, this is what is needed. You can see from the
:16:05. > :16:12.deep lemon colour, that this is also a wine with a bit of age.
:16:12. > :16:18.It is lovely. Matured. Bone dry and incredibly refreshing. That is
:16:18. > :16:23.essential to balance the richness of the cream and the egg in the recipe.
:16:23. > :16:28.The subtle hint of madras spice is matched by the lively bubbles in the
:16:28. > :16:37.wine and there are honey undertones that work so well with the smoked
:16:37. > :16:46.fish. Lawrence, I know that like me, you love your fizz. So this one is
:16:46. > :16:52.just for you, Lawrence Keogh, the King of Kedgeree! It really works
:16:52. > :16:57.well. It is delicious. Well done, Susie.
:16:57. > :17:04.The Cava itself, this is really working. That is lovely.
:17:04. > :17:11.Coming up, John is using one of my favourite herbs, lemon verbena. It
:17:11. > :17:19.sounds so good. It is lobster. Sitting on broad beans, Morels
:17:19. > :17:25.braised in stock and finished with a lovely lemon verbena sauce.
:17:25. > :17:30.You can ask the questions later on to John and Lawrence, call this
:17:30. > :17:33.number: Right, let's catch up with Rick Stein on his journey along the
:17:33. > :17:36.French Canal de Midi. Today, he's searching for France's Best
:17:36. > :17:46.cassoulet recipe but first he hops off the boat to visit a local
:17:46. > :18:20.
:18:20. > :18:24.friend of mine, the Australian I guess what I feel about his
:18:24. > :18:34.Carignane...I'd say is my favourite French wine.
:18:34. > :18:36.Now that doesn't necessarily mean that I think it's the best wine in
:18:36. > :18:38.the country, but it's the one I want to drink.
:18:38. > :18:45.When my wife Elaine and I were in Paris in January, it was the one wine I had to make sure we had.
:18:45. > :18:50.So I made contact with Pierre Cros and made sure he had a case.
:18:50. > :18:54.The wine that Peter likes so much is the Carignane Vielles Vignes, which just means old vines.
:18:54. > :19:00.For me I prefer this wine in October, September...
:19:00. > :19:02.It's good with games.
:19:02. > :19:04.How do you say games?
:19:04. > :19:09.Sort of...erm... really full of fruit but really concentrated.
:19:09. > :19:14.I think that is partly because the vines are so old.
:19:14. > :19:17.You know, when you get one bottle from one vine, that is fantastic concentration.
:19:17. > :19:18.How old is the, are the vines?
:19:18. > :19:20.En francais. Oh, mille neuf cent cinq.
:19:21. > :19:28.1907? I didn't realise vines could go on producing that long. Amazing!
:19:28. > :19:31.And because of that you've got the concentration and you've got the
:19:31. > :19:37.power, and I think also that's what also gives it that velvety texture.
:19:37. > :19:42.Would you agree, Pierre, that when it is young...? it's not so good.
:19:42. > :19:45.Not good? So you've got to wait a long time to get this quality. Yes.
:19:45. > :19:48.So that makes it even more special.
:19:48. > :19:51.And do you think this will be good with cassoulet?
:19:51. > :20:01.Yes, I think. I think it's... erm...
:20:01. > :20:02.
:20:02. > :20:04.it's very, very good.
:20:04. > :20:06.It's enough strong for drink with cassoulet. Cassoulet you know is...
:20:06. > :20:09.erm...the meat of the region, Languedoc, Carcassonne, Castelnaudary cassoulet.
:20:09. > :20:14.But it's, in summer, a little, er..
:20:14. > :20:18.Too much? Too much, yeah.
:20:18. > :20:20.Well, it may be too much and it is the height of summer, and I'm told that the only
:20:20. > :20:24.people that eat cassoulet in the height of summer, yes, you've got it - it's the English.
:20:24. > :20:30.Castelnaudary is the very heart of cassoulet, so I had to take the opportunity to find out about it.
:20:30. > :20:35.When the French realise they're onto a good thing, they really make something of it.
:20:35. > :20:39.It only just falls short of having it's own appellation controlee.
:20:39. > :20:43.Every cafe, every restaurant and every deli in this town
:20:43. > :20:50.will have their own version of the definitive recipe, And they all vie- with each other to get your custom.
:20:50. > :20:55.And to make sure the legend of the cassoulet lives on, they have these special festivals
:20:55. > :20:59.where people become chevaliers du Cassoulet, knights of the Cassoulet.
:20:59. > :21:09.Castelnaudary, capitale mondiale du cassoulet.
:21:09. > :21:19.
:21:19. > :21:26.You might well think they're taking- this very, very seriously and in a way they are. But the bottom line
:21:26. > :21:31.is they're all here to have a good time and to share their passion for this local dish.
:21:31. > :21:35.400 hundred pots of cassoulet were made for this occasion.
:21:35. > :21:43.I did intensive research into it. Sometimes I'd eat two cassoulets a day in separate restaurants.
:21:43. > :21:49.thing I've discovered about eating cassoulet, that it's essential to drink lots of red wine with it.
:21:49. > :21:54.because a cassoulet is so fatty, it glues your mouth together, rather like that gum we used at
:21:54. > :22:00.school which came in a triangular bottle with a red rubber stopper.
:22:00. > :22:03.C'est bonne, c'est comme ca.
:22:03. > :22:08.Le cassoulet a Castelnaudary, c'est la capitale mondiale. Tres bien.
:22:08. > :22:18.You know the cassoulet, wine and friendship.
:22:18. > :22:32.
:22:32. > :22:33.haricot beans and salted belly pork and cover with hot water.
:22:33. > :22:34.One of the things I've discovered about doing cassoulet is it's really
:22:34. > :22:38.about what you don't put in rather than what you put in.
:22:38. > :22:43.Cos there's so many things that's gone in over the years which I don't think are appropriate.
:22:43. > :22:44.Things like wine, turnips, courgettes, tomatoes, carrots, all that sort of stuff.
:22:44. > :22:47.Breadcrumbs, I don't think they should have breadcrumbs.
:22:47. > :22:50.It's a bit like you know, doing up a house, a really old house that
:22:50. > :22:55.was made over in the '60s, and all the fireplaces were covered in with Formica and peeling back the
:22:55. > :23:00.paint, revealing the fireplaces, returning it to its former glory.
:23:00. > :23:07.Next, cooked Toulouse sausage pieces, and it has to be Toulouse sausage, and then the duck confit.
:23:07. > :23:12.That's just salted duck that's been cooked very slowly in fat and left to go cold.
:23:12. > :23:15.Cut them into smaller pieces and put them all together.
:23:15. > :23:19.So these, I can say with some authority now, are the four stars of the show.
:23:19. > :23:24.Belly pork, sausage, duck and beans.
:23:24. > :23:29.This is one of the important points people feel very strongly about cassoulet, the idea of
:23:29. > :23:32.This is one of the important points people feel very strongly about cassoulet, the idea of
:23:32. > :23:37.pushing that crust down into the rest of the cassoulet, so that's what I'm doing here.
:23:37. > :23:44.Once I've got everything else in there that's the end of it, then we go for the top crust.
:23:44. > :23:49.All you do now is put those pieces of sausage and duck in amongst the partially cooked beans and pork.
:23:49. > :23:53.Add some seasoning and generally get everything covered with the stock.
:23:54. > :23:55.Then it's back into a hot oven for about half
:23:55. > :24:02.an hour, or longer if necessary, until you get that golden crust.
:24:03. > :24:09.I'm told that families have been known to fall out, arguing over what constitutes a cassoulet.
:24:09. > :24:12.It change from town to town and village to village.
:24:12. > :24:16.No doubt there'll be quite a few French people tut-tutting at my efforts.
:24:16. > :24:23.But I have to say, I would cook this over and over again because it worked really well.
:24:23. > :24:28.I also think that Lancashire Hotpot is just as nice.
:24:28. > :24:38.It's a shame they don't celebrate it so dramatically and romantically back at home.
:24:38. > :24:45.
:24:45. > :24:46.Some
:24:46. > :24:46.Some of
:24:46. > :24:52.Some of you
:24:52. > :24:57.barbecue ideas. This morning I thought I would give
:24:57. > :25:03.a masterclass in barbecue sauce. Excuse me for celebrating the
:25:03. > :25:07.weather, you get this all the time in New Zealand? ! Yeah, yeah, we are
:25:07. > :25:17.pretty lucky. Well we have something to celebrate
:25:17. > :25:22.
:25:22. > :25:25.with Andy Murray in the final. I thought I'd show you how to make a
:25:25. > :25:28.classic BBQ sauce and give you a couple of other ideas which are
:25:28. > :25:38.perfect for enjoying outdoors. One's BBQ chicken wings and the other's a
:25:38. > :25:55.
:25:55. > :26:02.ingredients, tomato sauce, sugar and some soy sauce.
:26:02. > :26:07.Now we can add some chopped onion, a little bit of garlic. A bit of
:26:07. > :26:15.chilli. I can handle it.
:26:15. > :26:22.Some of my family don't eat chilli. I am surprised you chose tuna as
:26:22. > :26:27.your food hell? I love seafood in general, but I had a bad experience.
:26:27. > :26:35.Like a tuna steak cooked all the way through. I don't know it scarred me
:26:35. > :26:42.a little bit. It is not for me. I will eat it, but, I eat most things
:26:42. > :26:49.but it is not my favourite. Looking at your career, you started
:26:49. > :26:55.at such a young age. You were 12 years old? I signed with
:26:55. > :27:01.Universal Music in New Zealand when I was 13. So pretty young.
:27:01. > :27:06.Was it your teacher that spotted you? It was a Christmas play?
:27:06. > :27:13.was. That was the thing we have in
:27:13. > :27:20.common. You were in a Christmas play. Where you carried on singing,
:27:20. > :27:25.I started singing and then got demoted. I was the king, then I was
:27:25. > :27:32.on lighting, but you carried on singing... My teacher gave me a
:27:32. > :27:37.solo. I was shy as a child, but I enjoyed it being up on stage.
:27:37. > :27:41.Holding the mike phone with two hands. It went from there, really.
:27:41. > :27:47.So my parents supported me wholeheartedly.
:27:47. > :27:52.For a young kid. The classic side of it, when did that come about? Was it
:27:52. > :28:00.early on? Was is something that your parents liked and you followed?
:28:00. > :28:07.were not into classical music. My dad played the drums my mum loved
:28:07. > :28:11.Nick Cave! So a real mixture. I guess I started learn learning
:28:12. > :28:19.instruments in school. The violin and piano that introduced me to
:28:19. > :28:29.piano. When I could not sleep at night, my mum and dad would put on
:28:29. > :28:31.
:28:31. > :28:38.classical music cassette tapes. Then I discovered and ray Bartollli. I
:28:38. > :28:48.fell in love with his music, with his voice. That introduced me to
:28:48. > :28:53.
:28:53. > :28:59.that classical pop combo -- Andre Bartolli.
:28:59. > :29:06.And you are now the biggest selling artist in New Zealand? ! I don't
:29:06. > :29:16.know. I guess I sold a few albums. I have been around for a while.
:29:16. > :29:18.
:29:18. > :29:26.So your sixth album is out now. You mentioned that lullabyes. I thought
:29:26. > :29:31.I was getting up this morning but then I was going back to sleep! No
:29:31. > :29:37.offence! I loved the idea of making a soothing album. One that people
:29:37. > :29:43.can put on at the end of the day, that they can chill out to. That the
:29:43. > :29:53.children can listen to at the end of the day. So I include included
:29:53. > :30:01.
:30:01. > :30:11.traditional song songs alink side the Mamas and Pap areas. With Billie
:30:11. > :30:16.King and that kind of thing. Your other albums have also drawn on
:30:17. > :30:26.the Celtic influence? I was drawn to it, I found out that I had Irish
:30:26. > :30:30.heritage. I toured with a group of women who have a Celtic background.
:30:31. > :30:40.I have been drawn to that. It is in my style.
:30:41. > :30:42.
:30:42. > :30:49.I take some of my inspiration from many places but it's also eclectic.
:30:49. > :30:53.Now, we have two dishes happening in one. When I went to America, I had
:30:54. > :31:00.an amazing dish, it was a whole deep fried chicken.
:31:00. > :31:06.That sounds awful! I was starving. I had it in Philadelphia. They put a
:31:06. > :31:11.whole chicken in the deep fat fryer. You do your shopping, come back 30
:31:11. > :31:16.mince later and eat this thing it was pretty good though. This is the
:31:16. > :31:23.sauce, as you reduce this down it gets more sticky. It is similar to
:31:23. > :31:30.this here, which is rice wine vinegar, sugar, chilli, garlic and
:31:30. > :31:35.ginger. There is a chip outle chilli here. We have cooked the chicken.
:31:35. > :31:41.It's been marinaded. I will sear it, this is the little chicken strips
:31:41. > :31:51.you can do as well. With the chilli one, the sticky chly one, we have it
:31:51. > :31:55.with the beef. There is lots to go around --
:31:55. > :31:59.chilli. chilli.
:31:59. > :32:04.We have the beef that is rare. Reduce this down. That is it. To
:32:04. > :32:10.make a simple barbecue sauce. You can serve it as a dip. You can use
:32:10. > :32:19.it as a marinade, but the idea being that you take this like that... Then
:32:19. > :32:23.you pop the chicken through it. So are we going to see a tour? Are
:32:23. > :32:29.we seeing you in the UK? We are working on some things.
:32:29. > :32:34.Keeping it quiet? Well, we have the album release.
:32:35. > :32:41.I do a few shows around various places around the world. The next
:32:42. > :32:48.stop is the Great Wall of China. That will be amazing. I'm going home
:32:48. > :32:54.to New Zealand. Then... So you are going from Clapham High Street to
:32:54. > :32:59.the Great Wall of China? Yes. It is the great thing about being a
:32:59. > :33:05.singer. Your job takes you to so many different places. You get to
:33:05. > :33:10.try different food. I get to tick things off my bucket list. So, I
:33:10. > :33:17.always wanted to go to the Great Wall of China.
:33:17. > :33:23.I am going to Brands Hatch. Your travelling is far more glamorous
:33:23. > :33:28.than me. So there is the chicken. That is roll in the barbecue sauce.
:33:28. > :33:32.This is the deep fried chicken. This is the beef. You take the sauce. It
:33:32. > :33:38.is heavily reduced. You roll it around.
:33:38. > :33:42.You didn't marinade the beef? I am watching and learning.
:33:43. > :33:48.Then we take this. The chicken strips you serve as it is.
:33:48. > :33:58.Then with the beef you then slice this on our little fancy board over
:33:58. > :34:02.
:34:02. > :34:11.here. That sounded like a moan from camera
:34:11. > :34:21.three? We take the beef and let it rest if you do it on the barbecue.
:34:21. > :34:21.
:34:21. > :34:26.Then finally you have your sauce. We just do sausages at home.
:34:26. > :34:31.At Christmas time, that is our summer, so on Boxing Day we do a
:34:31. > :34:36.Boxing Day barbecue. You are winding us up now. We own
:34:36. > :34:43.get this for three weeks. We are all looking forward to it. Don't eat it
:34:43. > :34:51.all. Gary on camera three will be upset!
:34:51. > :35:01.So, that is the seared beef with the chilli sauce. Tell me what you think
:35:01. > :35:01.
:35:02. > :35:07.of that? I will have that bowl of chicken in a minute! It is sweet
:35:07. > :35:10.with the sugar? Amazing. If there's a skill, dish or
:35:10. > :35:16.technique you'd like me to demonstrate then drop us a line and
:35:16. > :35:26.we'll try and cover it over the coming shows. All the contact
:35:26. > :35:32.
:35:32. > :35:40.details are on the website Hayley at the end of the show? It
:35:40. > :35:45.could be the plaice. Or it could be the food hell, the tuna with the
:35:45. > :35:49.beans and the peppers. You will have to wait until the end of the show to
:35:49. > :35:52.see the final as a result. -- result.
:35:52. > :35:55.Right, It's time for more action from the Celebrity MasterChef final.
:35:55. > :36:05.This week the three contestants have got a proper challenge on their
:36:05. > :36:15.
:36:15. > :36:25.hands, A pastry masterclass! Let's You are about to get
:36:25. > :36:28.
:36:28. > :36:38.We have one five years
:36:38. > :36:43.
:36:43. > :36:53.French Laundry Today, I have chosen you one
:36:53. > :36:56.
:36:56. > :37:05.You are going to be making a So, our first step is I am going
:37:05. > :37:10.This is a cake that few would be brave enough to try making at home.
:37:10. > :37:13.There are three techniques involved -
:37:13. > :37:19.two Viennese sacher cake bases...
:37:19. > :37:21...a white chocolate and vanilla frosting...
:37:21. > :37:24...and a chocolate ganache.
:37:24. > :37:27.It's quite important to have the temperature really exact.
:37:27. > :37:32.The cream must be boiling.
:37:32. > :37:34.So, we can check the cake.
:37:34. > :37:39.Take the skewer, put the skewer in.- The skewer should come out clean.
:37:39. > :37:41.So, now we're going to slice the cakes to make your layers. What?
:37:41. > :37:43.We are going to start to cut it into three now. Oh.
:37:43. > :37:46.Don't take the knife out. Right.
:37:46. > :37:54.Turn the cake and just continue to cut.
:37:54. > :37:55.Take some of your frosting, take a good dollop.
:37:55. > :37:56.And using a spatula or your palette knife,
:37:56. > :37:58.push it to the edge, but not all the way,
:37:58. > :38:00.and level it over.
:38:00. > :38:05.Then, I'm going to do the first technique of masking.
:38:05. > :38:13.I'll do the masking now with the ganache.
:38:13. > :38:14.So, you see what the masking is doing?
:38:14. > :38:17.This is the chocolate glacage, the chocolate glaze for over the top.
:38:17. > :38:22.I'll put that over a bain-marie.
:38:22. > :38:28.So, now we're ready for the finale,- the decorating.
:38:28. > :38:38.So, next is the pillars, to arrange the pillars.
:38:38. > :38:40.
:38:40. > :38:44.Wow! OK, that's impressive.
:38:44. > :38:46.You've got four and a half hours to do this task.
:38:47. > :38:56.It's over to you. Let's get cracking.
:38:57. > :39:22.
:39:22. > :39:27.Yay!
:39:27. > :39:34.Halfway, halfway!
:39:34. > :39:41.Last 30 minutes to make this beautiful.
:39:41. > :39:46.Last ten minutes.
:39:47. > :39:49.Guys, just under five minutes left.
:39:49. > :39:56.Just two minutes left.
:39:56. > :40:06.OK, that's it, finished. Well done.
:40:06. > :40:08.
:40:08. > :40:10.Danny, there's a lot I like about this cake.
:40:10. > :40:13.I love the way you placed the polka dots on.
:40:13. > :40:17.I know you thought about balancing the cake out. And I love your rose.
:40:17. > :40:19.Beautiful, flat surfaces.
:40:19. > :40:23.It looks fabulous, just apart from this bubbling of the glacage,
:40:23. > :40:25.OK, let's check out your layers and filling inside it.
:40:25. > :40:29.It's the moment of truth.
:40:29. > :40:30.Hey!
:40:30. > :40:32.Yeah, it's beautiful. Look at that.
:40:32. > :40:34.I'm going to leave it standing up, cos it's so proud.
:40:34. > :40:37.That's nearly perfect.
:40:37. > :40:44.Really, really good masking. Thank you.
:40:44. > :40:46.It's good.
:40:46. > :40:49.I love the texture of the frosting, it is super light and fluffy.
:40:49. > :40:50.It is really, really nice.
:40:50. > :40:53.And, of course, the finishing, especially on the smaller cake,
:40:53. > :40:56.is excellent. Beautiful layering.
:40:56. > :40:58.I love that thin masking.
:40:58. > :41:08.Lovely, thin, shiny glaze on top. It's really well done.
:41:08. > :41:09.OK, Emma.
:41:09. > :41:12.Well, I think you've done a pretty good cover-up job on your cakes.
:41:12. > :41:17.I'd say they're looking rather bevelled rather than straight edged,
:41:17. > :41:21.but at least they're both bevelled.
:41:21. > :41:22.You've used your modelling paste wisely.
:41:22. > :41:24.You've actually thought,
:41:24. > :41:26."I need to make it look nice, I'll cover it up."
:41:26. > :41:28.You've done that very successfully.
:41:28. > :41:35.So, I am interested to see how that's going to look inside.
:41:35. > :41:38.It's got a hefty amount of ganache on there.
:41:38. > :41:41.Of course, the other really noticeable thing
:41:41. > :41:50.is that there are only two layers instead of three.
:41:50. > :41:54.The cake is very dense, i
:41:54. > :41:57.So, it doesn't eat that well.
:41:57. > :42:01.But your frosting is excellent, it's super light and creamy. Yeah.
:42:01. > :42:07.Thanks, Emma.
:42:07. > :42:09.Mike, you started so well, and then at the end,
:42:09. > :42:13.it got very, very pushed for time for your decoration.
:42:13. > :42:19.Having said that, the roses are superb!
:42:19. > :42:26.I mean, really superb.
:42:26. > :42:36.I'm going to squash it all.
:42:36. > :42:37.
:42:37. > :42:39.Just an awful lot to get through.
:42:39. > :42:43.Far too much chocolate, really hard to eat
:42:43. > :42:45.your way through that. It is quite dense,
:42:45. > :42:49.the ganache. It also makes the cake quite sickly.
:42:49. > :42:55.Just because of the amount of ganache on top.
:42:55. > :43:05.Thanks, Michael. Thank you.
:43:05. > :43:07.
:43:07. > :43:09.Guys, thank you very much indeed.
:43:09. > :43:19.We will see you again very, very soon. Off you go.
:43:19. > :43:21.
:43:21. > :43:22.Next
:43:22. > :43:22.Next the
:43:22. > :43:27.Next the MasterChef
:43:27. > :43:30.create their own dessert and you can see how they got on in about 20
:43:30. > :43:32.minutes or so. Still to come this morning on Saturday Kitchen Live,
:43:32. > :43:36.Raymond Blanc is digging in his vegetable patch! He's picking some
:43:36. > :43:39.to make a stock to poach some salmon, Which he serves with a
:43:39. > :43:41.sabayon and wilted wild sorrel. John is certainly one of the industry's
:43:41. > :43:44.most EGG-sperienced chefs but he'll need to EGGs-hibit all his culinary
:43:44. > :43:47.skill if he hopes to BEAT. The former table topping, Lawrence and
:43:47. > :43:50.SCRAMBLE his way to the centre of our omelette pan. That's the
:43:50. > :43:53.Saturday Kitchen omelette challenge, live, a little later. And will
:43:53. > :44:03.Hayley be facing her food heaven, steamed plaice with a white wine
:44:03. > :44:05.
:44:05. > :44:10.sauce? Or her food hell, seared tuna with stir fried vegetables? You have
:44:10. > :44:13.to wait until the end of the show to see which one she gets.
:44:13. > :44:16.Right, let's get back to the cooking and next we are literally putting on
:44:16. > :44:19.the Ritz! Because waiting at the hobs is the Executive Head Chef of
:44:19. > :44:29.London's five-star Ritz Hotel itself, it's John Williams. So what
:44:29. > :44:31.
:44:31. > :44:35.are you making for us today? English lobster. The lobster has been
:44:35. > :44:45.blanched in hot boiling ware. Now we are Paralympicing a lemon verbena
:44:45. > :44:49.
:44:49. > :44:53.sauce from the carcass. Then we will sauce from the carcass. Then we will
:44:53. > :45:00.have a few broad beans and Morels. So, how long have you been at the
:45:00. > :45:06.hotel? I have been there nine years. Nine years and some pretty amazing
:45:06. > :45:13.chefs there. What it is like being a part of something so iconic? I have
:45:13. > :45:19.been in that environment all of my life, mainly, so I thought it was
:45:19. > :45:27.the natural thing to go there. Oops! That camera one is gone!
:45:27. > :45:31.mate! So, we split the lobster down. You will see it is just lightly
:45:31. > :45:36.cooked. The carrots are cooked with a star
:45:36. > :45:43.an ease. That is important. I have star an
:45:43. > :45:49.ease, card mum and ginger and vanilla. That gives it is little
:45:49. > :45:55.perfume and roundedness on the dish. Ensure that you take out the
:45:55. > :46:01.intestine in the lobster. What make it is so good the English
:46:01. > :46:05.lobster? The taste is so much better. To be honest, if you used
:46:05. > :46:13.the Canadian lobster, wow you would not get the flavour at all. That is
:46:13. > :46:18.why I am so passionate about the English langoustine, lobster.
:46:18. > :46:24.It is the case with so many things, we are sending so much of this stuff
:46:24. > :46:27.away? It is terrible. They should anybody this country. When you go to
:46:27. > :46:32.the fishmongers and the supermarkets, we don't have so much
:46:32. > :46:38.good fish. When I was in Hastings this week,
:46:38. > :46:42.literally speaking to the fishermen they export a lot of their stuff to
:46:42. > :46:48.France, Spain. I was trying to get cardigan prawns
:46:48. > :46:56.from Wales, could I get it? No. They all go off to Spain. It is the same
:46:56. > :47:02.in New Zealand. It all goes to Asia. All the tuna too! That is fine by
:47:02. > :47:06.me. One of my favourite things is going to the local markets. There
:47:06. > :47:10.are a few in London. It is lovely.
:47:10. > :47:17.It is a real treat, isn't it? really nice.
:47:17. > :47:26.So, the lobster shells are in there. I have the veg in here. The ginger
:47:26. > :47:31.and the veg cooked for you. Great. #7 Basically, sweat this down
:47:31. > :47:34.a little bit. Of course, lobster is such an
:47:34. > :47:44.expensive ingredient, and we are using the whole lot with the dish?
:47:44. > :47:52.
:47:52. > :47:57.Yes. The idea is that you use everything there the -- from the
:47:57. > :48:01.carcass to the meat. Now we have to cook this through in the butter and
:48:01. > :48:07.milk. We have to be as gentle as possible.
:48:07. > :48:12.This is the puree, the carrots and the vanilla and everything else.
:48:12. > :48:17.There is the lobster there. That is sweating down there.
:48:17. > :48:22.We have just a little bit of cog knack.
:48:22. > :48:28.The fennel, all of those vegetables are sweet vegetables in there.
:48:28. > :48:38.Where did you start your training? Where did you learn your trade?
:48:38. > :48:40.
:48:40. > :48:50.came from London, I was 17, I spent 20 years in the grand halts, I was
:48:50. > :48:50.
:48:50. > :48:54.in charges -- Claridges. I was in Alsace. I was in a lot of great
:48:54. > :48:58.French restaurants. You can tell with the influences in
:48:58. > :49:03.the cooking. The lobster and the puree.
:49:03. > :49:09.Explain what I am doing with these? I will take the Morels.
:49:09. > :49:15.In the Morel, another thing that I am particular about, is not to saute
:49:15. > :49:23.the Morels whatsoever. I prefer to braise them a little with a little
:49:23. > :49:28.bit of good stock. They can be a bit leathery and tough
:49:28. > :49:35.otherwise? Yes. This is the reason that it absorbs and it brings the
:49:35. > :49:40.flavour out. So in here I have a good chicken stock. That has been
:49:40. > :49:44.roasted with carcass and cream. Even though this is fish, we are
:49:44. > :49:49.still using chicken stock? That is important if you add the fish stock
:49:49. > :49:57.it tends to kill the lobster and its sweetness. Here we have a beautiful
:49:57. > :50:04.herb. I want you to smell that. Thank you. This is fantastic. This
:50:04. > :50:11.is lemon verbena. If you rub the leaves it is the most wonderful
:50:11. > :50:16.aromatic herb. That is similar to Kaffir lime leaves.
:50:16. > :50:21.We used this about 100 years ago. It travelled to Asia and then landed
:50:21. > :50:27.back to Europe. The south of France have put it in everything, soap,
:50:27. > :50:31.perfumes, ice-creams. It is superb. It grows so well in this country?
:50:31. > :50:38.is just a bush that you cut back each year.
:50:38. > :50:46.Now we have a lovely coloured puree. I have added some double cream and
:50:46. > :50:54.butter of course! All of the day's recipes are on the website. Go to:
:50:54. > :51:01.While that is poaching, the morells are nearly there. Do you want me to
:51:01. > :51:06.pass the sauce? Yes, if you could, I would really appreciate it.
:51:06. > :51:12.Do you cook this for a length of time? Basically about half an hour.
:51:12. > :51:16.It is the infusion, really. The other thing is not to have a heavily
:51:16. > :51:23.reduced stock. That is important. For the cream not to be totally
:51:23. > :51:28.reduced. There is nothing worse than heavy reduction on cream.
:51:28. > :51:37.So I have everything there now. I know where this is going. I will
:51:37. > :51:42.give you a hand. This is the carrot puree on there. You want the sauce
:51:42. > :51:46.just passed. With a little bit of bur.
:51:46. > :51:56.See, you can come back again. Thank you. I love my butter. You can
:51:56. > :52:03.
:52:03. > :52:13.see by the size of me that I love my butter! So when you are looking for
:52:13. > :52:24.
:52:24. > :52:31.the season for the best time to get lobster? Very much June to theent of
:52:31. > :52:39.July is the best time. I notice that sweetness coming out.
:52:39. > :52:45.Good? Very happy. And we ladel that on. There we go.
:52:45. > :52:53.Wonderful. It is looking good, chef So we have
:52:53. > :53:01.a butter poached lobster with a spiced carrot puree, lemon verbena
:53:01. > :53:06.sauce, broad beans and morells. It looks fantastic! Lovely, chef.
:53:06. > :53:12.Right, you get to dive into this one as well. Tell us what you think.
:53:12. > :53:18.Yes! Really the key is just warming the lobster gently.
:53:18. > :53:23.You can see the way it lays over the top. You know it is not overcooked.
:53:24. > :53:28.Tell us what you think. You have used the lemon verbena it is great
:53:29. > :53:34.for this and also with tea? Everybody has it in tea, but if you
:53:34. > :53:37.can get fresh lemon verbena, you make a tea with it, it is fantastic
:53:37. > :53:44.that sauce, I unfuse that into the sauce.
:53:44. > :53:49.Happy with that? It is really sweet. It is nice.
:53:49. > :53:55.Right what we need wine to go with this. We have sent Susie Barrie down
:53:55. > :54:02.to hen heb hen. What has she chosen to hen heb hen. What has she chosen
:54:02. > :54:08.to go with John's fantastic lobster? -- Henley-on-Thames.
:54:08. > :54:13.John's dish is beautiful, not just to look at but in terms of its
:54:13. > :54:21.fragrance. It is a dish that needs to enhance all of the flavours in
:54:21. > :54:26.the recipe. The first thought was to go for a Viognier. It is full of
:54:26. > :54:30.ripe apricot fruit and ginger notes, similar to that in John's dish, but
:54:31. > :54:36.what is surprising in this recipe is the flavour of the vanilla. It adds
:54:36. > :54:46.a sense of sweetness. I need a wine to cope with that. I have chosen the
:54:46. > :54:46.
:54:46. > :54:51.delicious Wither Hills Pinot Gris 2012 from New Zealand.
:54:51. > :55:01.Pinot Gris produces different wines depending on where it is grown. In
:55:01. > :55:01.
:55:01. > :55:11.Italy, it is dry and light-body. In Alsace is it -- it is concentrated
:55:11. > :55:16.and honeyed in flavour. In this wine we have the floral notes it is
:55:16. > :55:20.perfect. This wine has a smooth texture. That works brilliantly with
:55:20. > :55:25.the silky carrot puree and the rich creamy sauce.
:55:25. > :55:29.There are exotic flavours here that will pick up on the lemongrass, the
:55:29. > :55:34.ginger and star anise it is a refreshing wine but rich enough to
:55:34. > :55:39.cope with the succulent buttered lobster. Then the final touch of
:55:39. > :55:45.sugar that ties in with the vanilla and spice in the dish. John, your
:55:45. > :55:47.lobster is an absolute treat for all our senses it has certainly met its
:55:47. > :55:50.perfect match with this delicious wine.
:55:51. > :55:57.It certainly has. This is a fantastic choice.
:55:57. > :56:03.I tell you it is lovely. It is a classic combination for shellfish.
:56:03. > :56:09.This one is just on the money. Not the fact it is from New Zealand, but
:56:09. > :56:12.it really is on the money! Happy with that? It is amazing. Chef it is
:56:12. > :56:19.outstanding. In rehearsal it was good.
:56:19. > :56:25.Butter and cream. I have never had the mushrooms like that. The texture
:56:25. > :56:28.is so delicate. Exquisite. Right, let's get back to Celebrity
:56:28. > :56:31.MasterChef where the three finalists are still in dessert mode. They now
:56:31. > :56:41.have to create a dessert of their own design to impress Gregg and
:56:41. > :57:07.
:57:07. > :57:11.Ladies and gentlemen, For something delicious,
:57:11. > :57:14.with a raspberry coulis and some raspberries soaked
:57:14. > :57:17.in liqueur and a Chantilly cream.
:57:17. > :57:19.We believe you cook at your best when you've got a massive smile
:57:19. > :57:23.on your face. Yes.Today, you're looking very serious.
:57:23. > :57:29.Well, it's because I'm not on top. I hate making up.
:57:29. > :57:37.Good luck. Thank you very much.
:57:37. > :57:42.You have had 30 minutes. Half an hour gone.
:57:42. > :57:44.What are you making for today?
:57:44. > :57:47.I am going to make jelly and ice cream for you.
:57:47. > :57:50.I spoke to my kids, thought "What do they like to eat?"
:57:50. > :57:52.Dessert should be fun. So, really,
:57:52. > :57:54.it's sort of a take on kids' party food.
:57:54. > :57:56.A bit of jelly and ice cream and a little bit of cake.
:57:57. > :58:00.Inspired by the kids. Have you made it for the kids? I have.
:58:00. > :58:02.How did it go down? It all went, If not, they don't get fed.
:58:02. > :58:03.How did it go down? It all went, but they're not that fussy.
:58:03. > :58:11.If not, they don't get fed.
:58:11. > :58:17.Just under 40 minutes left.
:58:17. > :58:19.You look like you've been completely defeated -
:58:19. > :58:21.what's going on, mate?
:58:21. > :58:23.I'll be honest with you guys. I just felt a little bit embarrassed
:58:23. > :58:25.earlier today with that cake challenge.
:58:25. > :58:26.I definitely left feeling a little bit on the low. Right.
:58:26. > :58:28.So, let's put that to one side. Yeah.
:58:28. > :58:30.Because we know how good your desserts can be
:58:30. > :58:32.and how delicious they are.
:58:32. > :58:35.S
:58:35. > :58:36.Today, I'll be doing for you guys a rhubarb
:58:36. > :58:42.and honeycomb trifle. He's back! He's back in the room.
:58:42. > :58:44.There are some great flavours in this. It is all about layering.
:58:44. > :58:46.There are about seven different processes that I've got to get right
:58:46. > :58:51.and, of course, there's a lot of setting and a lot of mixing
:58:51. > :58:52.and stuff to do,
:58:52. > :58:54.but I don't think I've completely made it impossible for myself.
:58:54. > :58:56.I really want you to do well this round
:58:56. > :58:58.because me and you are probably the only ones in this room
:58:58. > :59:00.that really love puddings,
:59:00. > :59:02.and I really want you to do brilliantly well.
:59:02. > :59:12.Awesome. Thanks, guys.
:59:12. > :59:12.
:59:12. > :59:19.Five minutes left.
:59:19. > :59:24.Three minutes.
:59:24. > :59:32.Last 60 seconds, move yourselves!
:59:32. > :59:42.That's it, stop. Time's up.
:59:42. > :59:45.
:59:45. > :59:48.Michael has made a rhubarb and honeycomb trifle, layered
:59:48. > :59:55.with rhubarb jelly, sponge, custard, poached rhubarb and cream.
:59:55. > :59:57.You haven't managed to layer the trifle.
:59:57. > :00:05.It might not detract from how well it tastes.
:00:05. > :00:07.M
:00:07. > :00:14.I love the flavour of that creamy custard in there with wonderful,
:00:14. > :00:17.the rhubarb and your honeycomb, which is tasting of really delicious honey.
:00:17. > :00:20.But your jelly hasn't set, Michael.
:00:20. > :00:24.And in the bottom of that glass, we have soup.
:00:24. > :00:34.All it needed was that jelly to be set and it would have been great.
:00:34. > :00:37.
:00:37. > :00:39.We've got a texture issue because there's no jelly,
:00:39. > :00:41.it hasn't set. We have not got a flavour issue,
:00:41. > :00:43.they're divine.
:00:43. > :00:45.Very, very lovely flavours. But, look,
:00:45. > :00:52.two mouthfuls and we've got a bowl of slush.
:00:53. > :00:55.Are you feeling all right, mate? Yeah. No, not really, actually.
:00:55. > :00:57.You wanted to cry, didn't you? Little bit.
:00:57. > :00:58.A bit of an off day today. On a day that I thought wouldn't be.
:00:58. > :01:00.Jelly not setting... I mean,
:01:00. > :01:08.I'm in the MasterChef final, what's going on?
:01:08. > :01:11.Danny has made strawberry jelly with vanilla ice cream
:01:11. > :01:15.and pistachio cake, a sesame seed tuile,
:01:15. > :01:19.mini meringues and a strawberry and mint sauce.
:01:19. > :01:29.Good looking dish, it's just whether it tastes good.
:01:29. > :01:30.
:01:30. > :01:36.I have one tiny criticism, a
:01:36. > :01:40.Besides that, Danny, it is absolutely delicious.
:01:40. > :01:46.but give me more cake.
:01:46. > :01:51.It should have been a bit bigger.
:01:51. > :01:55.What you have done here is really skilful, very skilful.
:01:55. > :01:57.There is nothing wrong with the quality of your ice cream,
:01:57. > :02:01.your jelly, your cake, your meringue, your tuile.
:02:01. > :02:05.But that much work has got to produce a bigger flavour
:02:05. > :02:09.sensation than strawberry ice cream sugar.
:02:09. > :02:12.That's how I feel.
:02:12. > :02:17.Thanks, Danny. Cheers, thank you.
:02:17. > :02:19.Emma has made a raspberry meringue tart
:02:19. > :02:21.with liqueur-soaked raspberries,
:02:21. > :02:24.Chantilly cream and raspberry coulis.
:02:24. > :02:28.You've created a nice shape and quite a pretty little tartlet
:02:28. > :02:33.on the plate. Well done. Thank you.
:02:33. > :02:40.Ta-dah! Great! Sugary meringue. The pastry is so crisp, it's light.
:02:40. > :02:50.And then bash! A big snog off of ripe, sharp raspberry. Beautiful.
:02:50. > :02:51.
:02:51. > :02:53.I love the coulis and the raspberries,
:02:53. > :02:56.meringue with the whipped cream.
:02:56. > :02:59.I would have loved to really taste the raspberries in the bottom.
:02:59. > :03:03.Sort of like a lemon meringue pie is really sharp, sweet with lemon.
:03:03. > :03:06.Yeah. That, I think, needs to be more sharp and sweet
:03:06. > :03:08.with raspberries.
:03:08. > :03:13.I know that you battled with yourself today and pastry and desserts,
:03:13. > :03:22.so, for you, this is a massive achievement. Well done.
:03:22. > :03:26.We knew this was going to be a tough test, well done.
:03:26. > :03:35.Off you go. Thanks very much.
:03:35. > :03:38.These last two challenges, we've seen our three work
:03:38. > :03:40.very, very hard.
:03:40. > :03:42.They all want to pick up that title,
:03:42. > :03:50.and that's why the competition is so hot.
:03:50. > :03:52.We've got three amazing finalists.
:03:52. > :04:02.It's been tough, it's about to get tougher.
:04:02. > :04:05.
:04:05. > :04:06.And
:04:06. > :04:06.And the
:04:06. > :04:14.And the journey
:04:14. > :04:18.Right it is time for some of our callers. Each caller helps to decide
:04:18. > :04:23.what Hayley should be eating at the end of the show.
:04:23. > :04:28.Right, the first caller, it is you'lly from Birmingham. What is
:04:28. > :04:34.your question? I can't make a hollandaise sauce! Hollandaise
:04:34. > :04:39.sauce? A little bit of clarified butter, a little reduction of
:04:39. > :04:45.vinegar, shallots and finished off with lemon juice.
:04:45. > :04:50.So, whisk up the egg yolks, pour on the cooled butter and finish off
:04:50. > :05:00.with the reduction. Good luck. What dish would you like to see at the
:05:00. > :05:03.
:05:03. > :05:07.end of the show? I'm sorry to say, hell! Oh! Now Marilyn, how is
:05:08. > :05:13.Holland? Very hot. Question what question do you have
:05:13. > :05:23.for us? I want to ask you about pork loin. I don't know what to do with
:05:23. > :05:24.
:05:24. > :05:30.Well, get a knife with the pork loin, draw the skin towards you.
:05:30. > :05:38.Mass aj lemon juice and salt into it. A hot oven for half an hour. You
:05:38. > :05:45.get the shock of the crackling. Then drop the oven down from 230 to
:05:45. > :05:51.1656789 do do it with stewed gooseberries in of apple sauce.
:05:51. > :05:56.What dish would you like to see at the end of the show? Food heaven.
:05:56. > :06:01.Lovely. Pat. What is your question for us?
:06:01. > :06:07.want a recipe for red cabbage. We had a meal out. It was delicious.
:06:07. > :06:12.That is interesting. This time of year it would be good to make a
:06:12. > :06:18.coleslaw, but braising it, braise it with red wine, redcurrant jelly and
:06:18. > :06:23.apple. It is very good. Braise it. Make sure it is well done. It take
:06:23. > :06:31.as couple 6 hours. What dish would you like to see at
:06:31. > :06:36.the end of the show? Heaven, please. And now Vanessa from Swansea.
:06:36. > :06:43.We have a sea bass. We have caught it earlier this morning. We are
:06:43. > :06:53.having a barbecue later. We are going to join you! Delicious!
:06:53. > :06:53.
:06:53. > :07:02.I love it cooked on the barbecue, but add some harissa piece to it. It
:07:02. > :07:07.has rosewater, cinnamon, cumin that will be great brushed on the fish
:07:07. > :07:13.and cooked on the barbecue. What a treat. We are coming around.
:07:13. > :07:19.What dish would you like to see at the end of the show? Heaven, please.
:07:19. > :07:27.Finally, Laura from Stockport. What is your question for us? I have been
:07:27. > :07:32.making the Coca-Cola cake. The icing curdled. It was cooked egg white,
:07:32. > :07:37.whisked up, added the butter. It curdled That is the recipe that I
:07:37. > :07:44.showed you. Put it in a pan. Make a fudge sauce.
:07:44. > :07:50.It is dark brown butter, sugar. Bur in the pan with double cream. Boil
:07:50. > :07:54.it, pour it over the top with marshmallows on the top.
:07:54. > :07:58.And rum. So it is like a meringue.
:07:58. > :08:08.Try that as well. What dish would you like to see at
:08:08. > :08:08.
:08:09. > :08:13.the end of the show. --? Is it food heaven or food hell? I am allergic
:08:13. > :08:19.to fish but I like Hayley, so heaven, please.
:08:20. > :08:28.Right it is time for the Omelette Challenge. John, who would you like
:08:28. > :08:36.to beat on the board? I am not a massive fan but Brian Turner!
:08:36. > :08:43.rules apply. Let's put our clocks on the screens. Three, two, one, go!
:08:43. > :08:53.This is when you can tell they've been practising! I think they have
:08:53. > :09:01.
:09:01. > :09:07.been been practising. one... I'm not saying anything!That
:09:07. > :09:12.was fast. Why? Why do we do this? Is that a
:09:12. > :09:16.scrambled egg or omelette? I have lost street credibility at work
:09:16. > :09:23.about my omelette. I don't know where that has gone.
:09:23. > :09:30.This one? That's an omelette, chef. It is cooked, at least.
:09:31. > :09:40.Right, John first. Look at this. How is that for you, John. That's you!
:09:41. > :09:42.
:09:42. > :09:47.Right. Now you know Brian Turner, tonight you? Very well. Very well.
:09:47. > :09:53.He will be watching this with a copy of the Racing Post. With his feet
:09:53. > :10:03.and slippers on. You beat him by a long way. You beat him 23. 40. That
:10:03. > :10:05.
:10:05. > :10:12.puts you here... Wow! Now Lawrence Keogh.
:10:12. > :10:22.It is weather I'm allowed on the board. I know what he's like.
:10:22. > :10:30.
:10:30. > :10:35.You did it in... 17. 5... 6! You are here. I will let you go with that
:10:35. > :10:42.one. Right, will Hayley get her idea of
:10:42. > :10:48.food heaven or food hell? It could be plaice or tuna.
:10:48. > :10:58.While we decide, you can watch the one and only Raymond Blanc. He is
:10:58. > :11:31.
:11:31. > :11:34.cooking some beautiful poached The bright lemon notes
:11:34. > :11:35.an elegant pairing of poached salmon served on a bed of sorrel
:11:35. > :11:38.with a zesty lemon sabayon.
:11:38. > :11:41.The sorrel will be cooked at the very last moment.
:11:41. > :11:44.First, Raymond prepares the salmon steaks. And look at the colour.
:11:44. > :11:46.It's beautifully pink. It's not deep.
:11:46. > :11:48.There is no food colouring into it.
:11:48. > :11:51.It's really beautifully moist.
:11:51. > :11:54.Nice layers of fat here inside the salmon. Just perfect.
:11:54. > :11:56.I know I'm going to do a great dish.
:11:56. > :12:01.To poach the salmon, Raymond is using a classic French vegetable stock, court bouillon.
:12:01. > :12:04.So, court bouillon is a very French technique.
:12:04. > :12:08.It's a flavouring stock, OK? We're going to give flavour to that fish.
:12:08. > :12:13.Finely sliced leeks, onions, celery- and carrot will flavour the stock.
:12:13. > :12:18.I'm going to use these vegetables to eat as well, it's not just for garnish.
:12:19. > :12:27.Of all these vegetables, we're going to impart their whole flavour- and character in that salmon.
:12:27. > :12:32.A bouquet garni of bay leaf, thyme and parsley stalks will give the stock another layer of flavour.
:12:32. > :12:36.Adam, could I have a nice bunch of parsley, please? Yes, Chef!
:12:36. > :12:40.For acidity, some lemon.
:12:40. > :12:42.Raymond takes care to slice it finely.
:12:42. > :12:49.If you put big slices, it will make- that stock very bitter and too lemony.
:12:49. > :12:53.Next, a few whole peppercorns.
:12:53. > :12:57.Now we're going to place it into a sauteuse.
:12:57. > :13:02.I will put my lemon as well, in here.
:13:02. > :13:06.The vegetables are covered with water and 100ml of white wine.
:13:06. > :13:11.It's the first time, actually, you don't need to boil the wine,
:13:11. > :13:13.because what you want is a bit of acidity.
:13:13. > :13:16.Voila.
:13:16. > :13:22.A pinch of salt, and the stock is brought to a simmer.
:13:22. > :13:25.That's lovely.
:13:25. > :13:28.Next, Raymond moves on to the lemon sabayon,
:13:28. > :13:31.a light alternative to a rich hollandaise.
:13:31. > :13:34.He adds water to three egg yolks.
:13:34. > :13:38.This is about 50-60 grams of water and that's so important.
:13:38. > :13:47.By adding the water, it's a two-step thing. It's really exciting.
:13:47. > :13:50.Look, it's happening already! Wow, it's foaming!
:13:50. > :13:53.OK. Already it's doubled its volume!
:13:53. > :13:55.I find that completely exciting.
:13:55. > :13:59.Raymond continues whisking the egg yolks over a pan of simmering water
:13:59. > :14:02.to reduce the chance of the sauce splitting.
:14:02. > :14:05.What I'm doing is getting billions of bubbles of air
:14:05. > :14:10.into this partly cooked egg yolk, creating a wonderful foam.
:14:10. > :14:12.And the more I whisk, the more bubbles of air,
:14:12. > :14:19.the lighter the sauce will be, the more melting it will be.
:14:19. > :14:24.Adam, can you please give me the lemon juice? Adam, please?
:14:24. > :14:28.It's ready when it reaches the consistency of lightly whipped cream.
:14:28. > :14:30.So we've got our sabayon ready.
:14:30. > :14:33.Look, that's lovely. Voila. That one will do.
:14:33. > :14:37.HE LAUGHS
:14:37. > :14:42.OK, c'est la vie. OK, so pour your butter, melted butter -
:14:42. > :14:45.not hot, not brown, not foaming, just melted.
:14:45. > :14:48.Voila. And that's all that I need.
:14:48. > :14:50.And, believe me, you wait!
:14:50. > :14:54.And look how light it is.
:14:54. > :14:58.So I'm removing my blob!
:14:58. > :15:01.Tres bien. Go away.
:15:01. > :15:05.To brighten the flavour, a squeeze of lemon and a dash of cayenne pepper.
:15:05. > :15:08.When you use cayenne pepper, don't do that,
:15:08. > :15:11.because that will clump. So do...
:15:11. > :15:13.voila, from the top.
:15:13. > :15:17.And not too much. You can always add, you cannot take away.
:15:17. > :15:18.I know it sounds silly.
:15:18. > :15:24.Voila.
:15:24. > :15:28.That is lovely. It is airy.
:15:28. > :15:34.And that beautiful, noble salmon is going to love that sauce.
:15:34. > :15:36.The sabayon is kept warm on a pan of hot water.
:15:36. > :15:39.Next, the salmon.
:15:39. > :15:43.Raymond places it in the simmering stock for four minutes,
:15:43. > :15:48.removes the pan from the heat and lets it stand for a further four minutes.
:15:48. > :15:51.So I've turned off the heat, and that is very important.
:15:51. > :15:54.You must first never boil any fish.
:15:54. > :15:57.It must be staying at a temperature- about 80 degrees maximum.
:15:57. > :16:01.Let the heat come in very, very, very slowly at the heart of it.
:16:01. > :16:03.And that will take only four minutes.
:16:03. > :16:06.While the salmon poaches, Raymond moves onto the sorrel.
:16:06. > :16:09.So, sorrel. We've talked about it. It's acidic,
:16:09. > :16:14.it's sharp, it's unfriendly to eat raw, that's why we cook it, OK?
:16:14. > :16:17.So, we're going to put a bit of butter, OK?
:16:17. > :16:22.You're going to have a dramatic change of colour here, because the chlorophyll
:16:22. > :16:25.will be destroyed by its own acidity, OK,
:16:25. > :16:32.and it will go a dull green. But we don't mind about that, because we're thinking about flavour.
:16:32. > :16:35.Now, Raymond can bring the dish together.
:16:35. > :16:39.He serves the tender salmon on a bed of wilted sorrel.
:16:39. > :16:44.The top.
:16:44. > :16:50.With softened vegetables...
:16:50. > :16:53...and a generous dollop of sabayon.
:16:53. > :16:56.And your dish is ready.
:16:56. > :17:04.Bon appetit.
:17:04. > :17:14.Do you want to eat? Take that. Help yourself.
:17:14. > :17:17.
:17:17. > :17:18.It
:17:18. > :17:18.It is
:17:18. > :17:23.It is that
:17:23. > :17:28.It is that time of the show where we find out if Hayley is eating food
:17:28. > :17:37.heaven or food hell. Plaice is lovely. We are going to
:17:37. > :17:44.serve that with morells. With asparagus and broccoli. Or,
:17:44. > :17:49.depending on these guys, we have a huge piece of tuna, served pink on
:17:49. > :17:56.the charcoal. So all your worst ingredients. Peppers, corn.
:17:57. > :18:05.Yeah, baby corn! Nightmare! Come on, don't be mean! It is obvious what
:18:05. > :18:15.people want #d -- wanted. It was nearly a whitewash. 6-16789
:18:15. > :18:17.
:18:17. > :18:27.So, the first thing we are going to do is to prepare the fish -- it was
:18:27. > :18:32.
:18:32. > :18:38.nearly a whitewash, 6-1. Now we remove the fillets. Follow
:18:38. > :18:44.the backbone with the knife and carefully using the knife in long
:18:44. > :18:50.cuts, the fillets should cut off like that.
:18:50. > :18:56.Beautifully done. Well, I still have another three. On
:18:56. > :19:01.the other side, follow the knife all the way through. Try not to make
:19:01. > :19:06.short stabbing cuts. Make it long and gentle cuts.
:19:06. > :19:11.So having the knife helps. Yes, having a sharp filleting knife
:19:11. > :19:21.helps. That is the top. Now the white part. This fish is round when
:19:21. > :19:31.
:19:31. > :19:36.it starts off, then it ends up like this, similar to people on Clapham
:19:36. > :19:41.High Street after a night out! The guys will tell us what they are
:19:41. > :19:46.doing here. I am doing the asparagus tips. I
:19:46. > :19:52.have shaved them. And I have broccoli that we are also
:19:52. > :20:02.going to steam. I am chopping a little parsley to go with the mixed
:20:02. > :20:02.
:20:02. > :20:12.wild mushrooms. These are the girolles. The morells.
:20:12. > :20:15.
:20:15. > :20:25.Where are they from? They might come from France, or also Turkey.
:20:25. > :20:33.these are from Scotland. We have it all here in the UK. Even
:20:33. > :20:40.truffles, I found out. # I went truffle hunting this week?
:20:40. > :20:45.Whereabouts! What's the postcode, James? I'm not telling you lot.
:20:45. > :20:51.That's my secret. Amazing it was in Basingstoke.
:20:51. > :20:59.Now I will cook these the old fashioned way with steaming fish. It
:20:59. > :21:07.is one that chefs don't do it as much. People just pop it in the pan.
:21:07. > :21:14.much. People just pop it in the pan. I still do.
:21:14. > :21:19.The asparagus is going in there? Yes, do you want them split?
:21:19. > :21:24.leave the tips in there. So they are steaming in there now.
:21:24. > :21:28.Is that it? You turn the heat up. It is on full blast.
:21:28. > :21:33.This will take about four minutes to steam. You can put butter on there.
:21:33. > :21:43.Meanwhile, I will take the fillets here. Always start with the small
:21:43. > :21:44.
:21:44. > :21:48.bit first an then roll them up. That looks fancy.
:21:49. > :21:54.This is cool. It is the finishing touch.
:21:54. > :21:59.They will hold together. Because this is delicate, it does benefit
:21:59. > :22:06.them when it comes to cooking. They hold together nicely. So a little
:22:06. > :22:13.bit of that. A cocktail stick again, then the final one. We are keeping
:22:13. > :22:23.this, eft leftovers... These look so good.
:22:23. > :22:29.The mushrooms? Yeah. Meanwhile, I am going to take this
:22:29. > :22:35.and make a very quick sauce with this one. We are just going to take
:22:35. > :22:40.the skin and the bits and pieces to make a quick stock.
:22:40. > :22:45.A few bits of onion. We are not going to colour it. Just the
:22:45. > :22:50.flavour. I always try, when I use fish, to
:22:50. > :22:57.use the bones to make stocks with them. I don't do it that often.
:22:57. > :23:00.I was going to say. I read your diary! But it is good. It is nice to
:23:00. > :23:05.use the whole fish, the whole product.
:23:05. > :23:13.Absolutely. Like we did with the lobster. That kind of thing. So the
:23:13. > :23:18.guys are chopping this. A little bit of sauce is needed.
:23:18. > :23:25.Shall I help? Yeah, you can help with the mushrooms.
:23:25. > :23:31.Now in the pan a little bit of butter and white wine. Good quality
:23:31. > :23:35.white wine. Some of the parsley stalks. A little
:23:35. > :23:43.bit of stock in there as well to boost the flavour nicely. Bring this
:23:43. > :23:53.to the boil. The guys have the broccoli in there.
:23:53. > :23:54.
:23:54. > :24:04.The asparagus is cooking with the fish there neath it.
:24:04. > :24:08.
:24:08. > :24:16.The guys have the salad with a little bit of dressing as well.
:24:16. > :24:26.You have done this before? I get scared about getting the moisture.
:24:26. > :24:32.
:24:32. > :24:39.It is important to put the salt in at the end.
:24:39. > :24:44.Now this sauce... That's reduced now. That is the bones that we had
:24:44. > :24:50.in there. We finish it off with a touch of double cream. This is the
:24:50. > :24:55.key to reduce it down. You intensify the flavour but you get it ready for
:24:55. > :25:05.the next bit which, John is there with the butter. The butter is the
:25:05. > :25:08.
:25:08. > :25:16.key to this. It gives the emulsion and taste.
:25:16. > :25:23.The asparagus is probably there. The fish may need a little more cooking.
:25:23. > :25:33.Probably a minute on those. We can lift them off. I like this cooking
:25:33. > :25:37.
:25:37. > :25:44.when it is all in one, well, kind of! We are just coming to the end of
:25:44. > :25:50.the season. One of the schools of thought is
:25:50. > :25:54.that when asparagus comes in, not to serve it after Father's Day.
:25:54. > :26:00.It depends on the weatherment everything is late in the UK.
:26:00. > :26:10.I had great asparagus last week. Or this week, even.
:26:10. > :26:11.
:26:11. > :26:19.And now the lovely mushrooms, the morells.
:26:19. > :26:29.With the fish, it is rolled, but you can stuff it. You can add some raw
:26:29. > :26:29.
:26:29. > :26:34.salmon with the spinach, when you roll it it is pink, white and green.
:26:34. > :26:44.Now we are going to finish the sauce.
:26:44. > :26:46.
:26:46. > :26:53.It is good, yeah. Now we add the butter.
:26:53. > :27:03.Whisk this in. Keep the heat on it, John will season it a little. The
:27:03. > :27:11.
:27:11. > :27:18.fish is ready. The paupiettes are here.
:27:18. > :27:24.Perfect. Nice acidity in the sauce.
:27:24. > :27:31.Finally the sauce on the top. Reduced down it will become a little
:27:31. > :27:38.thicker. Over the top.
:27:38. > :27:44.It looks so good. We are fin finished yet. Then a bit
:27:44. > :27:54.of asparagus. Bon appetite! Wow! I'm impressed.
:27:54. > :28:00.All done in six minutes. It is really moist. Breaking away.
:28:00. > :28:08.And the wine for this fish is White Burgundy 2011, Marks & Spencer. It
:28:08. > :28:13.is �8. 99. Seriously the wines have been fantastic today.
:28:13. > :28:17.The asparagus is late because of the season and the bad weather. I'm sure
:28:17. > :28:21.that the season will keep going. What do you think of that? Really
:28:21. > :28:26.nice. What do you think of the steaming?
:28:27. > :28:31.It is good. I'm scared it will be bland, but it is good.
:28:31. > :28:37.If you leave the fillets flat they can break up.
:28:37. > :28:40.Good with the mushrooms. Best of luck with the new album.
:28:40. > :28:43.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:43. > :28:47.Lawrence Keogh, John Williams and Hayley Westenra. Cheers to Susie
:28:47. > :28:50.Barrie for the wine choices. All the recipes are on the website. Go to: