06/07/2013 Saturday Kitchen

Good morning. We're getting all sophisticated today! This is a more

up-market Saturday Kitchen Live! Welcome to the show. Joining me in

the studio are two chefs from two of London's most glamorous restaurants.

First the man in charge at The former car show room turned

celebrity hotspot, the Wolesley - It's Lawrence Keogh. Next to him is

the chef in charge of all the food at one of the world's most famous

hotels, The Ritz. Making his debut on Saturday Kitchen, it's John

Williams. Good morning to you both. Welcome to the show.

Lawrence, what are you cooking? is kedgeree. It is a breakfast

classic. I will show you how to do With a poached egg? Yes, h poached

egg and a curry piece with madras. And fish is on the menu for you,

John? It is. With lobster, a bit of plaice and a few Morels and broad

beans. It is superb. So, two top dishes to look forward

to from our chefs and we've got our usual line-up of fantastic foodie

films from the BBC archives too. As always there's Rick Stein, plus

brand new Saturday Kitchen episodes of Celebrity MasterChef and the

fabulous Frenchman, Raymond Blanc. Now, our special guest today blasted

onto the music scene with her album, Pure. It sold millions of copies all

over the world and turned her into global superstar. Welcome to

Saturday Kitchen, Hayley Westenra. Good to have you on the show. I

could go on and on, the biggest selling artist in history? Really?

Yes it is written on here. You are still only?

And the album is out now? Yes it is a very soothing album.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Hayley. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. So, what ingredient would your idea of food

heaven be? Food heaven is plaice and food hell is tuna.

Really? So it's plaice or tuna for Hayley. For her food heaven I'm

going to turn to the classics for my inspiration. I'm going to fillet,

roll, then steam the plaice and serve it with some broccoli,

asparagus and sauteed mushrooms. It's finished with a simple white

wine sauce and a little coriander cress. Or Hayley could be having

food hell, tuna. The fish is seared on a hot griddle then dressed with

sesame oil, lime juice, palm sugar, soy and fish sauce. It's served on a

bed of stir fried mange tout, baby sweetcorn, carrots, peppers, ginger

and garlic with slices of spring onion. I don't like any of those

vegetables! Well you'll have to wait until the end of the show to find

out which one she gets. If you'd like the chance to ask a question on

the show then call. A few of you will be able to put a question to

us, live, a little later on. And if I do get to speak to you I'll also

be asking if you want Hayley to face either food heaven or food hell. So

start thinking. Right, cooking first this morning is the man in charge of

"the restaurant of the decade'" apparently! It's Lawrence Keogh. So

what are you making Lawrence? making kedgeree.

We have our rice and surprises here. Of course the fish and the

vegetables. So, shall I chop? Yes. Let's do the

spices. spices.

. Let's get the peppercorns and the mustard seeds and the Kara way.

What is in the pan? Coriander seeds, Kara way sooedz and cumin.

We are going to gently fry them. I am doing the poached haddock. With

milk and water in there. Bring that to the boil.

Oops, check-on. I'm clicking away, there, chef.

So the dishes comes from? It is Anglo-Indian. It is one of those

dishes that is made from the leftovers. So this is similar to

bubble and squeak. With the rice and the fish. # So we have the onion,

the bay leaf. Bring that to boil with the milk and the haddock. I

will wash my hands now. So, tell us about the Wolseley it

did used to be a car showroom. Then a bank for a number of years. Now a

restaurant, but it is an impressive building? It was the Wolseley Car

kap show Rooms. Now converted to a restaurant. It has been voted the

Restaurant of the Decade. I have to keep saying that.

Who voted for this one? I think it was my mum! It was unthose things

from Taste London it is very nice getting an award, then maintaining

it! Now the ginger and garlic is in. Now blitz this piece. I will add in

turmeric and cayenne pepper. Blitz that down. The chopped parsley will

finish it off. We need to talk about the rice. We have Basmati rice. Wash

it until the milkiness goes away. Keep rinsing it until it is clear.

The best way of doing rice. One cop of rice, two cups of water. That is

all you have to remember. Then bring it to the boil. Then put

a lid on it. That is all you do. Put a lid on it and leave it for 20

minutes, you have the perfect rice. Yes, it was a nice award to get,

that. He is still talking about it!

have to Lee the lid on the rice? Yes. The lid on the rice. As it

comes up to the boil, put the lid on. It is a nicer flavour to it, the

Basmati rice? Yes a nice richness. There is a lot going on. We are

neighbours me and John. The only time we speak is when I ring him on

the afternoon tea bread. We share that. He is doing about 400 for

afternoon tea. I am doing about 180. We had a chat.

You still owe me two loaves of bread! Come on, chef! It is amazing

that in Green Park, there are two s about 58 0 -- restaurants, doing 580

cucumber sandwiches. Now the spice. You have blitzed

that, you can put that in the fridge and leave it for a while.

Keep it covered. Now the milk, once it comes to the

boil. It goes over the haddock. Quickly with the cling film. As

quick as you can. It keeps the steam in. We come back to the haddock in

half an hour and 4 -- or 45 minutes and we have perfectly cooked chunks

of haddock. We are also opening up a hotel next year. That will be in

Mayfair it will be special for London. Unique with the plan that we

have. It is the first time that the company has gone into hotels. The

company is famous for running restaurants. There is the wholly,

there is also the Delaney. That is one of the best-kept secrets, that

is! Remember if you want to ask a question, call us on: Let's lift the

haddock out. The skin comes away easily.

The key is to buy the gnarly smoked haddock? Don't buy the stuff that

looks like traffic lights! You see it smokes -- it falls apart. That is

lovely. That is lovely. The origins of this go way back?

Some people think it goes back to Scottish cook books. That the Scots

brought it up to India. So there is a bit of a hand-back to that.

Now there are the lovely pieces of haddock.

You have star an ease in there? I love that. It gives it a perfume

flavour. I need the pan.

Obviously you are doing a poached egg with this one? Yes, in a classic

kedgeree, they have hard-boiled. use a soft-boiled egg.

There is the rice we talked about. If you are doing a barbecue! If you

want to have a rice salad this weekend, this is a tip as to how to

do it. In goes the rice. Some of the haddock is there to flavour the

rice. I'll have the sauce back, chef.

There is so much going on with the restaurant group.

You have said that four times so far! I know, I'm just getting it in!

We have brilliant chefs, and roux Parkinson. He is doing a great job.

Then we have the Delaney and us, ticking over in Green Park, next to

you, John. I think there is a tunnel of meets,

where the staff meet! The parsley is done.

The hotel opens next year there. Will be a massive recruitment drive

this year. People can look at the website. A little plug there.

Just get the sauce in there! A bit of seasoning.

A bit more of this? A bit more haddock. Nice and creamy. The eggs

are ready? Yeah. Fold that through.

I will finish it with a touch of lemon juice to cut the richness down

in there. There are lovely smoky flavours there.

The eggs are ready. Talk amongst yourselves! I am full

of anticipation here, Lawrence. my gosh, me due! It smells amazing.

I'm so excited! Take care. Beautiful.

You are good at eggs! There is our Wolseley smoked haddock kedgeree.

Wolseley smoked haddock kedgeree. Easy as that! Wow! And we are done.

Now you get to have a try of this. Tell us what you think. That looks

so good. Great to incorporate all of those

things. Yes it is creamy. You see a lot of

dryness. And making the spices yourself.

It is easy. You can preserve it. It is quite spicy, but hymn! With

the spices, it is lovely. Well done. I will record that and keep playing

it back. Right, we need wine to go with this. We sent Susie Barrie to

the Thames this week. What did she choose to go with Lawrence's

cracking kedgeree? This womb I'm in Henley-on-Thames where the regatta

is in full swing. While all of this is going on, I have work to do. So,

let's find some wine! Lawrence's Reg ree is rich and creamy. It suits a

refreshing wine that will balance the texture. One grape variety that

springs to mind is Semillon. Something like this from Tim Adams.

It is like adding a squeeze of lemon Joyce to the plate with this dish,

but for me, Lawrence's kedgeree is the ultimate brunch and what could

be better to drink with that than a glass of perfectly chilled fizz.

Here it is. It is the Finest Vintage Cava Brut Nature 2010. Just the

ticket! If you are looking for a good quality drink to champagne,

then this is the ticket. There is more development and complexity in

the bot re. With this dish, this is what is needed. You can see from the

deep lemon colour, that this is also a wine with a bit of age.

It is lovely. Matured. Bone dry and incredibly refreshing. That is

essential to balance the richness of the cream and the egg in the recipe.

The subtle hint of madras spice is matched by the lively bubbles in the

wine and there are honey undertones that work so well with the smoked

fish. Lawrence, I know that like me, you love your fizz. So this one is

just for you, Lawrence Keogh, the King of Kedgeree! It really works

well. It is delicious. Well done, Susie.

The Cava itself, this is really working. That is lovely.

Coming up, John is using one of my favourite herbs, lemon verbena. It

sounds so good. It is lobster. Sitting on broad beans, Morels

braised in stock and finished with a lovely lemon verbena sauce.

You can ask the questions later on to John and Lawrence, call this

number: Right, let's catch up with Rick Stein on his journey along the

French Canal de Midi. Today, he's searching for France's Best

cassoulet recipe but first he hops off the boat to visit a local

friend of mine, the Australian I guess what I feel about his

Carignane...I'd say is my favourite French wine.

Now that doesn't necessarily mean that I think it's the best wine in

the country, but it's the one I want to drink.

When my wife Elaine and I were in Paris in January, it was the one wine I had to make sure we had.

So I made contact with Pierre Cros and made sure he had a case.

The wine that Peter likes so much is the Carignane Vielles Vignes, which just means old vines.

For me I prefer this wine in October, September...

It's good with games.

How do you say games?

Sort of...erm... really full of fruit but really concentrated.

I think that is partly because the vines are so old.

You know, when you get one bottle from one vine, that is fantastic concentration.

How old is the, are the vines?

En francais. Oh, mille neuf cent cinq.

1907? I didn't realise vines could go on producing that long. Amazing!

And because of that you've got the concentration and you've got the

power, and I think also that's what also gives it that velvety texture.

Would you agree, Pierre, that when it is young...? it's not so good.

Not good? So you've got to wait a long time to get this quality. Yes.

So that makes it even more special.

And do you think this will be good with cassoulet?

Yes, I think. I think it's... erm...

it's very, very good.

It's enough strong for drink with cassoulet. Cassoulet you know is...

erm...the meat of the region, Languedoc, Carcassonne, Castelnaudary cassoulet.

But it's, in summer, a little, er..

Too much? Too much, yeah.

Well, it may be too much and it is the height of summer, and I'm told that the only

people that eat cassoulet in the height of summer, yes, you've got it - it's the English.

Castelnaudary is the very heart of cassoulet, so I had to take the opportunity to find out about it.

When the French realise they're onto a good thing, they really make something of it.

It only just falls short of having it's own appellation controlee.

Every cafe, every restaurant and every deli in this town

will have their own version of the definitive recipe, And they all vie- with each other to get your custom.

And to make sure the legend of the cassoulet lives on, they have these special festivals

where people become chevaliers du Cassoulet, knights of the Cassoulet.

Castelnaudary, capitale mondiale du cassoulet.

You might well think they're taking- this very, very seriously and in a way they are. But the bottom line

is they're all here to have a good time and to share their passion for this local dish.

400 hundred pots of cassoulet were made for this occasion.

I did intensive research into it. Sometimes I'd eat two cassoulets a day in separate restaurants.

thing I've discovered about eating cassoulet, that it's essential to drink lots of red wine with it.

because a cassoulet is so fatty, it glues your mouth together, rather like that gum we used at

school which came in a triangular bottle with a red rubber stopper.

C'est bonne, c'est comme ca.

Le cassoulet a Castelnaudary, c'est la capitale mondiale. Tres bien.

You know the cassoulet, wine and friendship.

haricot beans and salted belly pork and cover with hot water.

One of the things I've discovered about doing cassoulet is it's really

about what you don't put in rather than what you put in.

Cos there's so many things that's gone in over the years which I don't think are appropriate.

Things like wine, turnips, courgettes, tomatoes, carrots, all that sort of stuff.

Breadcrumbs, I don't think they should have breadcrumbs.

It's a bit like you know, doing up a house, a really old house that

was made over in the '60s, and all the fireplaces were covered in with Formica and peeling back the

paint, revealing the fireplaces, returning it to its former glory.

Next, cooked Toulouse sausage pieces, and it has to be Toulouse sausage, and then the duck confit.

That's just salted duck that's been cooked very slowly in fat and left to go cold.

Cut them into smaller pieces and put them all together.

So these, I can say with some authority now, are the four stars of the show.

Belly pork, sausage, duck and beans.

This is one of the important points people feel very strongly about cassoulet, the idea of

This is one of the important points people feel very strongly about cassoulet, the idea of

pushing that crust down into the rest of the cassoulet, so that's what I'm doing here.

Once I've got everything else in there that's the end of it, then we go for the top crust.

All you do now is put those pieces of sausage and duck in amongst the partially cooked beans and pork.

Add some seasoning and generally get everything covered with the stock.

Then it's back into a hot oven for about half

an hour, or longer if necessary, until you get that golden crust.

I'm told that families have been known to fall out, arguing over what constitutes a cassoulet.

It change from town to town and village to village.

No doubt there'll be quite a few French people tut-tutting at my efforts.

But I have to say, I would cook this over and over again because it worked really well.

I also think that Lancashire Hotpot is just as nice.

It's a shame they don't celebrate it so dramatically and romantically back at home.

Some

Some of

Some of you

barbecue ideas. This morning I thought I would give

a masterclass in barbecue sauce. Excuse me for celebrating the

weather, you get this all the time in New Zealand? ! Yeah, yeah, we are

pretty lucky. Well we have something to celebrate

with Andy Murray in the final. I thought I'd show you how to make a

classic BBQ sauce and give you a couple of other ideas which are

perfect for enjoying outdoors. One's BBQ chicken wings and the other's a

ingredients, tomato sauce, sugar and some soy sauce.

Now we can add some chopped onion, a little bit of garlic. A bit of

chilli. I can handle it.

Some of my family don't eat chilli. I am surprised you chose tuna as

your food hell? I love seafood in general, but I had a bad experience.

Like a tuna steak cooked all the way through. I don't know it scarred me

a little bit. It is not for me. I will eat it, but, I eat most things

but it is not my favourite. Looking at your career, you started

at such a young age. You were 12 years old? I signed with

Universal Music in New Zealand when I was 13. So pretty young.

Was it your teacher that spotted you? It was a Christmas play?

was. That was the thing we have in

common. You were in a Christmas play. Where you carried on singing,

I started singing and then got demoted. I was the king, then I was

on lighting, but you carried on singing... My teacher gave me a

solo. I was shy as a child, but I enjoyed it being up on stage.

Holding the mike phone with two hands. It went from there, really.

So my parents supported me wholeheartedly.

For a young kid. The classic side of it, when did that come about? Was it

early on? Was is something that your parents liked and you followed?

were not into classical music. My dad played the drums my mum loved

Nick Cave! So a real mixture. I guess I started learn learning

instruments in school. The violin and piano that introduced me to

piano. When I could not sleep at night, my mum and dad would put on

classical music cassette tapes. Then I discovered and ray Bartollli. I

fell in love with his music, with his voice. That introduced me to

that classical pop combo -- Andre Bartolli.

And you are now the biggest selling artist in New Zealand? ! I don't

know. I guess I sold a few albums. I have been around for a while.

So your sixth album is out now. You mentioned that lullabyes. I thought

I was getting up this morning but then I was going back to sleep! No

offence! I loved the idea of making a soothing album. One that people

can put on at the end of the day, that they can chill out to. That the

children can listen to at the end of the day. So I include included

traditional song songs alink side the Mamas and Pap areas. With Billie

King and that kind of thing. Your other albums have also drawn on

the Celtic influence? I was drawn to it, I found out that I had Irish

heritage. I toured with a group of women who have a Celtic background.

I have been drawn to that. It is in my style.

I take some of my inspiration from many places but it's also eclectic.

Now, we have two dishes happening in one. When I went to America, I had

an amazing dish, it was a whole deep fried chicken.

That sounds awful! I was starving. I had it in Philadelphia. They put a

whole chicken in the deep fat fryer. You do your shopping, come back 30

mince later and eat this thing it was pretty good though. This is the

sauce, as you reduce this down it gets more sticky. It is similar to

this here, which is rice wine vinegar, sugar, chilli, garlic and

ginger. There is a chip outle chilli here. We have cooked the chicken.

It's been marinaded. I will sear it, this is the little chicken strips

you can do as well. With the chilli one, the sticky chly one, we have it

with the beef. There is lots to go around --

chilli. chilli.

We have the beef that is rare. Reduce this down. That is it. To

make a simple barbecue sauce. You can serve it as a dip. You can use

it as a marinade, but the idea being that you take this like that... Then

you pop the chicken through it. So are we going to see a tour? Are

we seeing you in the UK? We are working on some things.

Keeping it quiet? Well, we have the album release.

I do a few shows around various places around the world. The next

stop is the Great Wall of China. That will be amazing. I'm going home

to New Zealand. Then... So you are going from Clapham High Street to

the Great Wall of China? Yes. It is the great thing about being a

singer. Your job takes you to so many different places. You get to

try different food. I get to tick things off my bucket list. So, I

always wanted to go to the Great Wall of China.

I am going to Brands Hatch. Your travelling is far more glamorous

than me. So there is the chicken. That is roll in the barbecue sauce.

This is the deep fried chicken. This is the beef. You take the sauce. It

is heavily reduced. You roll it around.

You didn't marinade the beef? I am watching and learning.

Then we take this. The chicken strips you serve as it is.

Then with the beef you then slice this on our little fancy board over

here. That sounded like a moan from camera

three? We take the beef and let it rest if you do it on the barbecue.

Then finally you have your sauce. We just do sausages at home.

At Christmas time, that is our summer, so on Boxing Day we do a

Boxing Day barbecue. You are winding us up now. We own

get this for three weeks. We are all looking forward to it. Don't eat it

all. Gary on camera three will be upset!

So, that is the seared beef with the chilli sauce. Tell me what you think

of that? I will have that bowl of chicken in a minute! It is sweet

with the sugar? Amazing. If there's a skill, dish or

technique you'd like me to demonstrate then drop us a line and

we'll try and cover it over the coming shows. All the contact

details are on the website Hayley at the end of the show? It

could be the plaice. Or it could be the food hell, the tuna with the

beans and the peppers. You will have to wait until the end of the show to

see the final as a result. -- result.

Right, It's time for more action from the Celebrity MasterChef final.

This week the three contestants have got a proper challenge on their

hands, A pastry masterclass! Let's You are about to get

We have one five years

French Laundry Today, I have chosen you one

You are going to be making a So, our first step is I am going

This is a cake that few would be brave enough to try making at home.

There are three techniques involved -

two Viennese sacher cake bases...

..a white chocolate and vanilla frosting...

..and a chocolate ganache.

It's quite important to have the temperature really exact.

The cream must be boiling.

So, we can check the cake.

Take the skewer, put the skewer in.- The skewer should come out clean.

So, now we're going to slice the cakes to make your layers. What?

We are going to start to cut it into three now. Oh.

Don't take the knife out. Right.

Turn the cake and just continue to cut.

Take some of your frosting, take a good dollop.

And using a spatula or your palette knife,

push it to the edge, but not all the way,

and level it over.

Then, I'm going to do the first technique of masking.

I'll do the masking now with the ganache.

So, you see what the masking is doing?

This is the chocolate glacage, the chocolate glaze for over the top.

I'll put that over a bain-marie.

So, now we're ready for the finale,- the decorating.

So, next is the pillars, to arrange the pillars.

Wow! OK, that's impressive.

You've got four and a half hours to do this task.

It's over to you. Let's get cracking.

Yay!

Halfway, halfway!

Last 30 minutes to make this beautiful.

Last ten minutes.

Guys, just under five minutes left.

Just two minutes left.

OK, that's it, finished. Well done.

Danny, there's a lot I like about this cake.

I love the way you placed the polka dots on.

I know you thought about balancing the cake out. And I love your rose.

Beautiful, flat surfaces.

It looks fabulous, just apart from this bubbling of the glacage,

OK, let's check out your layers and filling inside it.

It's the moment of truth.

Hey!

Yeah, it's beautiful. Look at that.

I'm going to leave it standing up, cos it's so proud.

That's nearly perfect.

Really, really good masking. Thank you.

It's good.

I love the texture of the frosting, it is super light and fluffy.

It is really, really nice.

And, of course, the finishing, especially on the smaller cake,

is excellent. Beautiful layering.

I love that thin masking.

Lovely, thin, shiny glaze on top. It's really well done.

OK, Emma.

Well, I think you've done a pretty good cover-up job on your cakes.

I'd say they're looking rather bevelled rather than straight edged,

but at least they're both bevelled.

You've used your modelling paste wisely.

You've actually thought,

"I need to make it look nice, I'll cover it up."

You've done that very successfully.

So, I am interested to see how that's going to look inside.

It's got a hefty amount of ganache on there.

Of course, the other really noticeable thing

is that there are only two layers instead of three.

The cake is very dense, i

So, it doesn't eat that well.

But your frosting is excellent, it's super light and creamy. Yeah.

Thanks, Emma.

Mike, you started so well, and then at the end,

it got very, very pushed for time for your decoration.

Having said that, the roses are superb!

I mean, really superb.

I'm going to squash it all.

Just an awful lot to get through.

Far too much chocolate, really hard to eat

your way through that. It is quite dense,

the ganache. It also makes the cake quite sickly.

Just because of the amount of ganache on top.

Thanks, Michael. Thank you.

Guys, thank you very much indeed.

We will see you again very, very soon. Off you go.

Next

Next the

Next the MasterChef

create their own dessert and you can see how they got on in about 20

minutes or so. Still to come this morning on Saturday Kitchen Live,

Raymond Blanc is digging in his vegetable patch! He's picking some

to make a stock to poach some salmon, Which he serves with a

sabayon and wilted wild sorrel. John is certainly one of the industry's

most EGG-sperienced chefs but he'll need to EGGs-hibit all his culinary

skill if he hopes to BEAT. The former table topping, Lawrence and

SCRAMBLE his way to the centre of our omelette pan. That's the

Saturday Kitchen omelette challenge, live, a little later. And will

Hayley be facing her food heaven, steamed plaice with a white wine

sauce? Or her food hell, seared tuna with stir fried vegetables? You have

to wait until the end of the show to see which one she gets.

Right, let's get back to the cooking and next we are literally putting on

the Ritz! Because waiting at the hobs is the Executive Head Chef of

London's five-star Ritz Hotel itself, it's John Williams. So what

are you making for us today? English lobster. The lobster has been

blanched in hot boiling ware. Now we are Paralympicing a lemon verbena

sauce from the carcass. Then we will sauce from the carcass. Then we will

have a few broad beans and Morels. So, how long have you been at the

hotel? I have been there nine years. Nine years and some pretty amazing

chefs there. What it is like being a part of something so iconic? I have

been in that environment all of my life, mainly, so I thought it was

the natural thing to go there. Oops! That camera one is gone!

mate! So, we split the lobster down. You will see it is just lightly

cooked. The carrots are cooked with a star

an ease. That is important. I have star an

ease, card mum and ginger and vanilla. That gives it is little

perfume and roundedness on the dish. Ensure that you take out the

intestine in the lobster. What make it is so good the English

lobster? The taste is so much better. To be honest, if you used

the Canadian lobster, wow you would not get the flavour at all. That is

why I am so passionate about the English langoustine, lobster.

It is the case with so many things, we are sending so much of this stuff

away? It is terrible. They should anybody this country. When you go to

the fishmongers and the supermarkets, we don't have so much

good fish. When I was in Hastings this week,

literally speaking to the fishermen they export a lot of their stuff to

France, Spain. I was trying to get cardigan prawns

from Wales, could I get it? No. They all go off to Spain. It is the same

in New Zealand. It all goes to Asia. All the tuna too! That is fine by

me. One of my favourite things is going to the local markets. There

are a few in London. It is lovely.

It is a real treat, isn't it? really nice.

So, the lobster shells are in there. I have the veg in here. The ginger

and the veg cooked for you. Great. #7 Basically, sweat this down

a little bit. Of course, lobster is such an

expensive ingredient, and we are using the whole lot with the dish?

Yes. The idea is that you use everything there the -- from the

carcass to the meat. Now we have to cook this through in the butter and

milk. We have to be as gentle as possible.

This is the puree, the carrots and the vanilla and everything else.

There is the lobster there. That is sweating down there.

We have just a little bit of cog knack.

The fennel, all of those vegetables are sweet vegetables in there.

Where did you start your training? Where did you learn your trade?

came from London, I was 17, I spent 20 years in the grand halts, I was

in charges -- Claridges. I was in Alsace. I was in a lot of great

French restaurants. You can tell with the influences in

the cooking. The lobster and the puree.

Explain what I am doing with these? I will take the Morels.

In the Morel, another thing that I am particular about, is not to saute

the Morels whatsoever. I prefer to braise them a little with a little

bit of good stock. They can be a bit leathery and tough

otherwise? Yes. This is the reason that it absorbs and it brings the

flavour out. So in here I have a good chicken stock. That has been

roasted with carcass and cream. Even though this is fish, we are

still using chicken stock? That is important if you add the fish stock

it tends to kill the lobster and its sweetness. Here we have a beautiful

herb. I want you to smell that. Thank you. This is fantastic. This

is lemon verbena. If you rub the leaves it is the most wonderful

aromatic herb. That is similar to Kaffir lime leaves.

We used this about 100 years ago. It travelled to Asia and then landed

back to Europe. The south of France have put it in everything, soap,

perfumes, ice-creams. It is superb. It grows so well in this country?

is just a bush that you cut back each year.

Now we have a lovely coloured puree. I have added some double cream and

butter of course! All of the day's recipes are on the website. Go to:

While that is poaching, the morells are nearly there. Do you want me to

pass the sauce? Yes, if you could, I would really appreciate it.

Do you cook this for a length of time? Basically about half an hour.

It is the infusion, really. The other thing is not to have a heavily

reduced stock. That is important. For the cream not to be totally

reduced. There is nothing worse than heavy reduction on cream.

So I have everything there now. I know where this is going. I will

give you a hand. This is the carrot puree on there. You want the sauce

just passed. With a little bit of bur.

See, you can come back again. Thank you. I love my butter. You can

see by the size of me that I love my butter! So when you are looking for

the season for the best time to get lobster? Very much June to theent of

July is the best time. I notice that sweetness coming out.

Good? Very happy. And we ladel that on. There we go.

Wonderful. It is looking good, chef So we have

a butter poached lobster with a spiced carrot puree, lemon verbena

sauce, broad beans and morells. It looks fantastic! Lovely, chef.

Right, you get to dive into this one as well. Tell us what you think.

Yes! Really the key is just warming the lobster gently.

You can see the way it lays over the top. You know it is not overcooked.

Tell us what you think. You have used the lemon verbena it is great

for this and also with tea? Everybody has it in tea, but if you

can get fresh lemon verbena, you make a tea with it, it is fantastic

that sauce, I unfuse that into the sauce.

Happy with that? It is really sweet. It is nice.

Right what we need wine to go with this. We have sent Susie Barrie down

to hen heb hen. What has she chosen to hen heb hen. What has she chosen

to go with John's fantastic lobster? -- Henley-on-Thames.

John's dish is beautiful, not just to look at but in terms of its

fragrance. It is a dish that needs to enhance all of the flavours in

the recipe. The first thought was to go for a Viognier. It is full of

ripe apricot fruit and ginger notes, similar to that in John's dish, but

what is surprising in this recipe is the flavour of the vanilla. It adds

a sense of sweetness. I need a wine to cope with that. I have chosen the

delicious Wither Hills Pinot Gris 2012 from New Zealand.

Pinot Gris produces different wines depending on where it is grown. In

Italy, it is dry and light-body. In Alsace is it -- it is concentrated

and honeyed in flavour. In this wine we have the floral notes it is

perfect. This wine has a smooth texture. That works brilliantly with

the silky carrot puree and the rich creamy sauce.

There are exotic flavours here that will pick up on the lemongrass, the

ginger and star anise it is a refreshing wine but rich enough to

cope with the succulent buttered lobster. Then the final touch of

sugar that ties in with the vanilla and spice in the dish. John, your

lobster is an absolute treat for all our senses it has certainly met its

perfect match with this delicious wine.

It certainly has. This is a fantastic choice.

I tell you it is lovely. It is a classic combination for shellfish.

This one is just on the money. Not the fact it is from New Zealand, but

it really is on the money! Happy with that? It is amazing. Chef it is

outstanding. In rehearsal it was good.

Butter and cream. I have never had the mushrooms like that. The texture

is so delicate. Exquisite. Right, let's get back to Celebrity

MasterChef where the three finalists are still in dessert mode. They now

have to create a dessert of their own design to impress Gregg and

Ladies and gentlemen, For something delicious,

with a raspberry coulis and some raspberries soaked

in liqueur and a Chantilly cream.

We believe you cook at your best when you've got a massive smile

on your face. Yes.Today, you're looking very serious.

Well, it's because I'm not on top. I hate making up.

Good luck. Thank you very much.

You have had 30 minutes. Half an hour gone.

What are you making for today?

I am going to make jelly and ice cream for you.

I spoke to my kids, thought "What do they like to eat?"

Dessert should be fun. So, really,

it's sort of a take on kids' party food.

A bit of jelly and ice cream and a little bit of cake.

Inspired by the kids. Have you made it for the kids? I have.

How did it go down? It all went, If not, they don't get fed.

How did it go down? It all went, but they're not that fussy.

If not, they don't get fed.

Just under 40 minutes left.

You look like you've been completely defeated -

what's going on, mate?

I'll be honest with you guys. I just felt a little bit embarrassed

earlier today with that cake challenge.

I definitely left feeling a little bit on the low. Right.

So, let's put that to one side. Yeah.

Because we know how good your desserts can be

and how delicious they are.

S

Today, I'll be doing for you guys a rhubarb

and honeycomb trifle. He's back! He's back in the room.

There are some great flavours in this. It is all about layering.

There are about seven different processes that I've got to get right

and, of course, there's a lot of setting and a lot of mixing

and stuff to do,

but I don't think I've completely made it impossible for myself.

I really want you to do well this round

because me and you are probably the only ones in this room

that really love puddings,

and I really want you to do brilliantly well.

Awesome. Thanks, guys.

Five minutes left.

Three minutes.

Last 60 seconds, move yourselves!

That's it, stop. Time's up.

Michael has made a rhubarb and honeycomb trifle, layered

with rhubarb jelly, sponge, custard, poached rhubarb and cream.

You haven't managed to layer the trifle.

It might not detract from how well it tastes.

M

I love the flavour of that creamy custard in there with wonderful,

the rhubarb and your honeycomb, which is tasting of really delicious honey.

But your jelly hasn't set, Michael.

And in the bottom of that glass, we have soup.

All it needed was that jelly to be set and it would have been great.

We've got a texture issue because there's no jelly,

it hasn't set. We have not got a flavour issue,

they're divine.

Very, very lovely flavours. But, look,

two mouthfuls and we've got a bowl of slush.

Are you feeling all right, mate? Yeah. No, not really, actually.

You wanted to cry, didn't you? Little bit.

A bit of an off day today. On a day that I thought wouldn't be.

Jelly not setting... I mean,

I'm in the MasterChef final, what's going on?

Danny has made strawberry jelly with vanilla ice cream

and pistachio cake, a sesame seed tuile,

mini meringues and a strawberry and mint sauce.

Good looking dish, it's just whether it tastes good.

I have one tiny criticism, a

Besides that, Danny, it is absolutely delicious.

but give me more cake.

It should have been a bit bigger.

What you have done here is really skilful, very skilful.

There is nothing wrong with the quality of your ice cream,

your jelly, your cake, your meringue, your tuile.

But that much work has got to produce a bigger flavour

sensation than strawberry ice cream sugar.

That's how I feel.

Thanks, Danny. Cheers, thank you.

Emma has made a raspberry meringue tart

with liqueur-soaked raspberries,

Chantilly cream and raspberry coulis.

You've created a nice shape and quite a pretty little tartlet

on the plate. Well done. Thank you.

Ta-dah! Great! Sugary meringue. The pastry is so crisp, it's light.

And then bash! A big snog off of ripe, sharp raspberry. Beautiful.

I love the coulis and the raspberries,

meringue with the whipped cream.

I would have loved to really taste the raspberries in the bottom.

Sort of like a lemon meringue pie is really sharp, sweet with lemon.

Yeah. That, I think, needs to be more sharp and sweet

with raspberries.

I know that you battled with yourself today and pastry and desserts,

so, for you, this is a massive achievement. Well done.

We knew this was going to be a tough test, well done.

Off you go. Thanks very much.

These last two challenges, we've seen our three work

very, very hard.

They all want to pick up that title,

and that's why the competition is so hot.

We've got three amazing finalists.

It's been tough, it's about to get tougher.

And

And the

And the journey

Right it is time for some of our callers. Each caller helps to decide

what Hayley should be eating at the end of the show.

Right, the first caller, it is you'lly from Birmingham. What is

your question? I can't make a hollandaise sauce! Hollandaise

sauce? A little bit of clarified butter, a little reduction of

vinegar, shallots and finished off with lemon juice.

So, whisk up the egg yolks, pour on the cooled butter and finish off

with the reduction. Good luck. What dish would you like to see at the

end of the show? I'm sorry to say, hell! Oh! Now Marilyn, how is

Holland? Very hot. Question what question do you have

for us? I want to ask you about pork loin. I don't know what to do with

Well, get a knife with the pork loin, draw the skin towards you.

Mass aj lemon juice and salt into it. A hot oven for half an hour. You

get the shock of the crackling. Then drop the oven down from 230 to

1656789 do do it with stewed gooseberries in of apple sauce.

What dish would you like to see at the end of the show? Food heaven.

Lovely. Pat. What is your question for us?

want a recipe for red cabbage. We had a meal out. It was delicious.

That is interesting. This time of year it would be good to make a

coleslaw, but braising it, braise it with red wine, redcurrant jelly and

apple. It is very good. Braise it. Make sure it is well done. It take

as couple 6 hours. What dish would you like to see at

the end of the show? Heaven, please. And now Vanessa from Swansea.

We have a sea bass. We have caught it earlier this morning. We are

having a barbecue later. We are going to join you! Delicious!

I love it cooked on the barbecue, but add some harissa piece to it. It

has rosewater, cinnamon, cumin that will be great brushed on the fish

and cooked on the barbecue. What a treat. We are coming around.

What dish would you like to see at the end of the show? Heaven, please.

Finally, Laura from Stockport. What is your question for us? I have been

making the Coca-Cola cake. The icing curdled. It was cooked egg white,

whisked up, added the butter. It curdled That is the recipe that I

showed you. Put it in a pan. Make a fudge sauce.

It is dark brown butter, sugar. Bur in the pan with double cream. Boil

it, pour it over the top with marshmallows on the top.

And rum. So it is like a meringue.

Try that as well. What dish would you like to see at

the end of the show. --? Is it food heaven or food hell? I am allergic

to fish but I like Hayley, so heaven, please.

Right it is time for the Omelette Challenge. John, who would you like

to beat on the board? I am not a massive fan but Brian Turner!

rules apply. Let's put our clocks on the screens. Three, two, one, go!

This is when you can tell they've been practising! I think they have

been been practising. one... I'm not saying anything!That

was fast. Why? Why do we do this? Is that a

scrambled egg or omelette? I have lost street credibility at work

about my omelette. I don't know where that has gone.

This one? That's an omelette, chef. It is cooked, at least.

Right, John first. Look at this. How is that for you, John. That's you!

Right. Now you know Brian Turner, tonight you? Very well. Very well.

He will be watching this with a copy of the Racing Post. With his feet

and slippers on. You beat him by a long way. You beat him 23. 40. That

puts you here... Wow! Now Lawrence Keogh.

It is weather I'm allowed on the board. I know what he's like.

You did it in... 17. 5... 6! You are here. I will let you go with that

one. Right, will Hayley get her idea of

food heaven or food hell? It could be plaice or tuna.

While we decide, you can watch the one and only Raymond Blanc. He is

cooking some beautiful poached The bright lemon notes

an elegant pairing of poached salmon served on a bed of sorrel

with a zesty lemon sabayon.

The sorrel will be cooked at the very last moment.

First, Raymond prepares the salmon steaks. And look at the colour.

It's beautifully pink. It's not deep.

There is no food colouring into it.

It's really beautifully moist.

Nice layers of fat here inside the salmon. Just perfect.

I know I'm going to do a great dish.

To poach the salmon, Raymond is using a classic French vegetable stock, court bouillon.

So, court bouillon is a very French technique.

It's a flavouring stock, OK? We're going to give flavour to that fish.

Finely sliced leeks, onions, celery- and carrot will flavour the stock.

I'm going to use these vegetables to eat as well, it's not just for garnish.

Of all these vegetables, we're going to impart their whole flavour- and character in that salmon.

A bouquet garni of bay leaf, thyme and parsley stalks will give the stock another layer of flavour.

Adam, could I have a nice bunch of parsley, please? Yes, Chef!

For acidity, some lemon.

Raymond takes care to slice it finely.

If you put big slices, it will make- that stock very bitter and too lemony.

Next, a few whole peppercorns.

Now we're going to place it into a sauteuse.

I will put my lemon as well, in here.

The vegetables are covered with water and 100ml of white wine.

It's the first time, actually, you don't need to boil the wine,

because what you want is a bit of acidity.

Voila.

A pinch of salt, and the stock is brought to a simmer.

That's lovely.

Next, Raymond moves on to the lemon sabayon,

a light alternative to a rich hollandaise.

He adds water to three egg yolks.

This is about 50-60 grams of water and that's so important.

By adding the water, it's a two-step thing. It's really exciting.

Look, it's happening already! Wow, it's foaming!

OK. Already it's doubled its volume!

I find that completely exciting.

Raymond continues whisking the egg yolks over a pan of simmering water

to reduce the chance of the sauce splitting.

What I'm doing is getting billions of bubbles of air

into this partly cooked egg yolk, creating a wonderful foam.

And the more I whisk, the more bubbles of air,

the lighter the sauce will be, the more melting it will be.

Adam, can you please give me the lemon juice? Adam, please?

It's ready when it reaches the consistency of lightly whipped cream.

So we've got our sabayon ready.

Look, that's lovely. Voila. That one will do.

HE LAUGHS

OK, c'est la vie. OK, so pour your butter, melted butter -

not hot, not brown, not foaming, just melted.

Voila. And that's all that I need.

And, believe me, you wait!

And look how light it is.

So I'm removing my blob!

Tres bien. Go away.

To brighten the flavour, a squeeze of lemon and a dash of cayenne pepper.

When you use cayenne pepper, don't do that,

because that will clump. So do...

voila, from the top.

And not too much. You can always add, you cannot take away.

I know it sounds silly.

Voila.

That is lovely. It is airy.

And that beautiful, noble salmon is going to love that sauce.

The sabayon is kept warm on a pan of hot water.

Next, the salmon.

Raymond places it in the simmering stock for four minutes,

removes the pan from the heat and lets it stand for a further four minutes.

So I've turned off the heat, and that is very important.

You must first never boil any fish.

It must be staying at a temperature- about 80 degrees maximum.

Let the heat come in very, very, very slowly at the heart of it.

And that will take only four minutes.

While the salmon poaches, Raymond moves onto the sorrel.

So, sorrel. We've talked about it. It's acidic,

it's sharp, it's unfriendly to eat raw, that's why we cook it, OK?

So, we're going to put a bit of butter, OK?

You're going to have a dramatic change of colour here, because the chlorophyll

will be destroyed by its own acidity, OK,

and it will go a dull green. But we don't mind about that, because we're thinking about flavour.

Now, Raymond can bring the dish together.

He serves the tender salmon on a bed of wilted sorrel.

The top.

With softened vegetables...

..and a generous dollop of sabayon.

And your dish is ready.

Bon appetit.

Do you want to eat? Take that. Help yourself.

It

It is

It is that

It is that time of the show where we find out if Hayley is eating food

heaven or food hell. Plaice is lovely. We are going to

serve that with morells. With asparagus and broccoli. Or,

depending on these guys, we have a huge piece of tuna, served pink on

the charcoal. So all your worst ingredients. Peppers, corn.

Yeah, baby corn! Nightmare! Come on, don't be mean! It is obvious what

people want #d -- wanted. It was nearly a whitewash. 6-16789

So, the first thing we are going to do is to prepare the fish -- it was

nearly a whitewash, 6-1. Now we remove the fillets. Follow

the backbone with the knife and carefully using the knife in long

cuts, the fillets should cut off like that.

Beautifully done. Well, I still have another three. On

the other side, follow the knife all the way through. Try not to make

short stabbing cuts. Make it long and gentle cuts.

So having the knife helps. Yes, having a sharp filleting knife

helps. That is the top. Now the white part. This fish is round when

it starts off, then it ends up like this, similar to people on Clapham

High Street after a night out! The guys will tell us what they are

doing here. I am doing the asparagus tips. I

have shaved them. And I have broccoli that we are also

going to steam. I am chopping a little parsley to go with the mixed

wild mushrooms. These are the girolles. The morells.

Where are they from? They might come from France, or also Turkey.

these are from Scotland. We have it all here in the UK. Even

truffles, I found out. # I went truffle hunting this week?

Whereabouts! What's the postcode, James? I'm not telling you lot.

That's my secret. Amazing it was in Basingstoke.

Now I will cook these the old fashioned way with steaming fish. It

is one that chefs don't do it as much. People just pop it in the pan.

much. People just pop it in the pan. I still do.

The asparagus is going in there? Yes, do you want them split?

leave the tips in there. So they are steaming in there now.

Is that it? You turn the heat up. It is on full blast.

This will take about four minutes to steam. You can put butter on there.

Meanwhile, I will take the fillets here. Always start with the small

bit first an then roll them up. That looks fancy.

This is cool. It is the finishing touch.

They will hold together. Because this is delicate, it does benefit

them when it comes to cooking. They hold together nicely. So a little

bit of that. A cocktail stick again, then the final one. We are keeping

this, eft leftovers... These look so good.

The mushrooms? Yeah. Meanwhile, I am going to take this

and make a very quick sauce with this one. We are just going to take

the skin and the bits and pieces to make a quick stock.

A few bits of onion. We are not going to colour it. Just the

flavour. I always try, when I use fish, to

use the bones to make stocks with them. I don't do it that often.

I was going to say. I read your diary! But it is good. It is nice to

use the whole fish, the whole product.

Absolutely. Like we did with the lobster. That kind of thing. So the

guys are chopping this. A little bit of sauce is needed.

Shall I help? Yeah, you can help with the mushrooms.

Now in the pan a little bit of butter and white wine. Good quality

white wine. Some of the parsley stalks. A little

bit of stock in there as well to boost the flavour nicely. Bring this

to the boil. The guys have the broccoli in there.

The asparagus is cooking with the fish there neath it.

The guys have the salad with a little bit of dressing as well.

You have done this before? I get scared about getting the moisture.

It is important to put the salt in at the end.

Now this sauce... That's reduced now. That is the bones that we had

in there. We finish it off with a touch of double cream. This is the

key to reduce it down. You intensify the flavour but you get it ready for

the next bit which, John is there with the butter. The butter is the

key to this. It gives the emulsion and taste.

The asparagus is probably there. The fish may need a little more cooking.

Probably a minute on those. We can lift them off. I like this cooking

when it is all in one, well, kind of! We are just coming to the end of

the season. One of the schools of thought is

that when asparagus comes in, not to serve it after Father's Day.

It depends on the weatherment everything is late in the UK.

I had great asparagus last week. Or this week, even.

And now the lovely mushrooms, the morells.

With the fish, it is rolled, but you can stuff it. You can add some raw

salmon with the spinach, when you roll it it is pink, white and green.

Now we are going to finish the sauce.

It is good, yeah. Now we add the butter.

Whisk this in. Keep the heat on it, John will season it a little. The

fish is ready. The paupiettes are here.

Perfect. Nice acidity in the sauce.

Finally the sauce on the top. Reduced down it will become a little

thicker. Over the top.

It looks so good. We are fin finished yet. Then a bit

of asparagus. Bon appetite! Wow! I'm impressed.

All done in six minutes. It is really moist. Breaking away.

And the wine for this fish is White Burgundy 2011, Marks & Spencer. It

is �8. 99. Seriously the wines have been fantastic today.

The asparagus is late because of the season and the bad weather. I'm sure

that the season will keep going. What do you think of that? Really

nice. What do you think of the steaming?

It is good. I'm scared it will be bland, but it is good.

If you leave the fillets flat they can break up.

Good with the mushrooms. Best of luck with the new album.

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

Lawrence Keogh, John Williams and Hayley Westenra. Cheers to Susie

Barrie for the wine choices. All the recipes are on the website. Go to: