:00:15. > :00:18.Good morning. It's a new year, and we've got a new menu of mouth-
:00:18. > :00:28.watering food cooked by some of Britain's best chefs. This is
:00:28. > :00:44.
:00:44. > :00:46.Welcome to the show. Cooking with me live in the studio are two top
:00:46. > :00:51.chefs. First, the man who's made pub grub a magnificent Michelin-
:00:51. > :01:00.starred dining experience. From the Hand and Flowers in Marlow, it's
:01:01. > :01:03.Tom Kerridge. Next to him is the chef in charge of the award-winning
:01:03. > :01:10.food at the glamorous Pearl restaurant in London. Making a
:01:10. > :01:17.long-overdue return to Saturday Kitchen, it's Jun Tanaka. Good
:01:17. > :01:21.morning to you both. So Tom, what are you cooking? I am going to be
:01:21. > :01:29.doing blowtorch mackerel with Bellini pancakes and warm pickled
:01:29. > :01:34.beetroot. You will cut the mackerel with a blowtorch? Yes.
:01:34. > :01:39.ingredients for the pancakes are classic? Yes, it is a classic. The
:01:39. > :01:47.blowtorch mackerel, it is new, I suppose! And Jun, what are you
:01:47. > :01:55.cooking today? A forgotten cut of meat, the pork neck. I will Cockett
:01:55. > :02:00.in rapeseed oil, and carrot and celeriac coleslaw, with fresh herbs.
:02:00. > :02:06.I will use a blowtorch on the roasted green peppers. This is
:02:06. > :02:12.normally done with duck, but you will brine the meat as well as
:02:12. > :02:15.cricket. I'd Prime anything that moves. There is not any of rapeseed
:02:15. > :02:18.or left in Britain! So, two delicious-sounding dishes to start
:02:18. > :02:21.the new year with, and we've also got a brilliant line-up of foodie
:02:21. > :02:25.films from the BBC archive. And today, as well as our usual
:02:25. > :02:27.helpings of Keith Floyd and Rick Stein, we relive the search for the
:02:27. > :02:30.latest Celebrity MasterChef. Now, our special guest is one of the
:02:30. > :02:33.most recognisable actors on the box. Millions of you have watched him
:02:33. > :02:42.playing con man Ash Morgan in the brilliant BBC drama Hustle. Welcome
:02:42. > :02:47.to Saturday Kitchen, Robert Glenister. Your CV reads like a
:02:47. > :02:52.Who's Who of what you have done. Actor say they wait ages to get
:02:52. > :02:57.work, but you have spent three decades. 30 years. I cannot believe
:02:57. > :03:05.it. Does it surprise you that the work keeps running in? It did not
:03:05. > :03:12.to start with, but latterly, it has been more prolific, certainly in
:03:12. > :03:18.the last 10 years. You are in the theatre twice. Yes, two shows today.
:03:18. > :03:21.I want a quick lunch, then I am off! Now, of course, at the end of
:03:21. > :03:24.today's programme, I'll cook either food heaven or food hell for Robert.
:03:24. > :03:26.It'll either be something based on your favourite ingredient, food
:03:26. > :03:30.heaven, or your nightmare ingredient, food hell. It's up to
:03:30. > :03:33.our studio guests and a few of our viewers to decide which one you get.
:03:33. > :03:42.So, what ingredient would your idea of food heaven be? Chicken. It
:03:42. > :03:49.makes it easier for me! And what about your food hell? Depressed, I
:03:49. > :03:54.do not have a clue, when I cook it -- duck breast. It is either
:03:54. > :03:59.chicken or duck breast. 4 chicken, I have got something all school,
:03:59. > :04:04.they hint back to the 70s and 80s, chicken chasseur. It is cooked with
:04:04. > :04:11.shallots, mushrooms, white wine, butter, plenty of herbs, and
:04:11. > :04:16.finished with tomatoes and parsley, with mashed potato. Or he could be
:04:16. > :04:21.facing depressed, roasted in the oven until the skin is crispy,
:04:21. > :04:28.served with potato rosti, creme fraiche and egg yolk, wilted
:04:28. > :04:36.spinach and sauce made from fresh cherries and red wine. It will be
:04:36. > :04:42.tough! Let's meet and what other guests. Two viewers, Julie, you
:04:42. > :04:50.Rowton, who have you wrote in? -- who have you brought in? Might win
:04:50. > :04:57.sister! -- it is my twin sister! Eye to the cooking, she does the
:04:57. > :05:06.eating. What is the swimming think you are doing it? It is a mile
:05:06. > :05:09.across Lake Windermere. It is in June. Good luck with that. You can
:05:09. > :05:16.help decide what Robert will be eating at the end of the show. If
:05:16. > :05:26.you have got any questions, fire away. I will pay you later! If you
:05:26. > :05:30.
:05:30. > :05:35.would like to ask as any questions, call this number. -- ask us. If you
:05:35. > :05:41.get on the show, you can decide whether a Robert Gates heaven or
:05:42. > :05:49.hell. What better way to start and a dish from Tom Kerridge?
:05:49. > :05:54.cannot get into his restaurant! Welcome back. It has been a busy
:05:54. > :06:00.time over Christmas. Or you back in the restaurant tonight? Yes, I
:06:00. > :06:07.might get there for the second half of lunch. This is not on the menu,
:06:07. > :06:12.but you have made it up. It might go on the menu, depending on today!
:06:12. > :06:20.It is a blowtorch mackerel with blini pancakes and warm pickled
:06:20. > :06:30.beetroot. You get going with the dressing up, I will heat some milk.
:06:30. > :06:38.
:06:38. > :06:43.Red wine vinegar, and redcurrant together. I am warming in milk, I
:06:43. > :06:51.will not heed it too much, otherwise it will kill the freshest.
:06:51. > :07:01.Plain flour, buckwheat flour. have put the clothes in. It bit of
:07:01. > :07:01.
:07:01. > :07:07.sugar. I will crack a couple of Aids. Separate them between the
:07:07. > :07:13.White and the yolk. You have been busy. The fact that you got two
:07:13. > :07:19.Michelin stars, has that propelled UWE into a different place? But has
:07:19. > :07:24.made a big difference. The interest from overseas has been massive, the
:07:24. > :07:30.idea that a pub in this country can win two stars, it is fantastic. We
:07:30. > :07:38.have got a reputation here of having awful food. You associate
:07:38. > :07:43.pubs with Britain. So the interest from America, Germany, France, Asia,
:07:43. > :07:47.it has been fantastic. We are riding a bit of a wave, the chefs
:07:47. > :07:52.are running around with their hands in the air, but apart from that...
:07:52. > :07:59.A lot of people think of tablecloths and everything else,
:07:59. > :08:08.but times have changed. Yes, there is a three-star restaurant in New
:08:08. > :08:13.York, it is a delicatessen by day and a bar by night. The guide has
:08:13. > :08:17.changed with the way that people's perception has changed. It is
:08:17. > :08:25.fantastic, we are in the modern day, and why can't we have two stars in
:08:25. > :08:31.a pub? What about the pancakes? am whisking egg whites. It would
:08:31. > :08:40.have warmed the milk. That will help activate the yeast. Flour,
:08:40. > :08:46.eggs, and I will mix this together. I will slowly add an egg white.
:08:46. > :08:54.do not have to worry about the lumps. The Senate whip up a quite.
:08:54. > :08:58.I will mix that in together. This will make loads of pancakes. I have
:08:58. > :09:05.got some creme fraiche. We are whipping it up again. Thickening it
:09:05. > :09:15.through the West End. I will leave it to activate. You will end up
:09:15. > :09:25.with something like this. I would get some oil in a pan. It is a lot
:09:25. > :09:37.
:09:37. > :09:44.doing nothing! You're on has umpired! We can all have a go!
:09:45. > :09:54.lovely batter. The creme fraiche has air rated as well! What is next
:09:54. > :09:58.for you? Concentrating on the pub? Absolutely, I have no major plants.
:09:59. > :10:04.Winning two stars has been such an amazing achievement, for everybody
:10:04. > :10:09.who works there, and for the pup and Great Britain. We want to
:10:09. > :10:13.continue it and maintain it. There are no major plants. I have been
:10:13. > :10:19.asked to go to Singapore and represent Great Britain, cooking
:10:19. > :10:24.for the singer power -- but the Singapore Air Show, on Valentine's
:10:25. > :10:30.week. That will be an amazing experience. That has come about
:10:30. > :10:34.because of the Michelin stars. But apart from that, I am staying in
:10:34. > :10:44.the kitchen and making sure that we maintain our stars. That is your
:10:44. > :10:53.dressing. A little reduction there. The clothes have gone on there. --
:10:53. > :11:03.cloves. Tell us about filleting the mackerel. Beautiful, fresh. Come
:11:03. > :11:13.down either side of the backbone. Take the fillets off. You can call
:11:13. > :11:21.
:11:21. > :11:28.this number to ask the chefs with the others, on the website.
:11:28. > :11:38.Make sure that you purchase thick creme fraiche! These pancakes, they
:11:38. > :11:39.
:11:40. > :11:49.are slowly cooking. Lovely. You are cooking those in oil? Yes, a little
:11:50. > :11:54.
:11:54. > :12:01.bit of oil. Like a cushion or pillow or something. Taking the
:12:01. > :12:08.bones out of the mackerel. Leaving the skin on. I will cook them with
:12:08. > :12:18.a blowtorch. Armed and dangerous! Where has this idea come from? It
:12:18. > :12:20.
:12:20. > :12:26.is like Japanese. I saw somebody do it in a sushi bar in Cyprus. Of all
:12:26. > :12:36.places! I thought, what an amazing idea, what a nice way of cooking
:12:36. > :12:38.
:12:38. > :12:48.such a fresh piece of fish. A bit of oil. Editor of salt. We will get
:12:48. > :12:48.
:12:48. > :12:53.cooking with those. You will finish off the dressing. Those are cooked.
:12:53. > :13:03.The pancakes are almost there, just a bit longer. The dressing, I will
:13:03. > :13:17.
:13:17. > :13:25.add to that... OK?! Y will add a is still raw in the middle, like a
:13:25. > :13:29.sushi dish, it is fine, as long as the mackerel is fresh. We want the
:13:29. > :13:34.barbecue flavour, the chargrilled flavour, that a lot of people are
:13:34. > :13:42.looking for at the moment. Normally, they have a barbecue! I could not
:13:42. > :13:52.afford a barbecue! It is a quick way of doing it. It is fantastic.
:13:52. > :14:01.
:14:02. > :14:07.with the mustard. We will add the beetroot. Warm, pickled beetroot.
:14:07. > :14:15.Creme fraiche, that you have chopped up. I will chop up some
:14:15. > :14:22.chives and do a few shallot rinks. The pancakes come out. Ready when
:14:22. > :14:29.you are. If you could do me some shallots, that would be amazing.
:14:29. > :14:36.might as well, I have done everything else! I love this, you
:14:36. > :14:41.just get on with it! This is where you get the mixture of the pancakes
:14:41. > :14:47.and everything else. The classic complement. Yes, the caviar, which
:14:47. > :14:56.we will serve with it, but it is not Super posh. This is from
:14:56. > :15:06.herrings. A dollop of that. have mixed up with mustard. Yes, it
:15:06. > :15:15.
:15:15. > :15:20.has a nice bit of spice. Lovely. It And then we have the fish.
:15:20. > :15:22.So, remind us of what that is again? That is Blow torched
:15:22. > :15:29.mackerel with blini pancakes, warm pickled beetroot and chive creme.
:15:29. > :15:35.That he did all by himself! Well done, chef, you worked very well.
:15:35. > :15:41.Not that I will argue with you. Right, it looks fantastic. How does
:15:41. > :15:46.it taste? Have a seat over there. Dive into that. Tell us what you
:15:47. > :15:51.think? You could have it almost half - cooked? Exactly.
:15:51. > :15:55.That beetroot is great instead of the horseradish? Yes, a good
:15:55. > :16:01.mustard. Happy with that? Lovely.
:16:01. > :16:05.It needs to come this way! While this lot dive in, we have sent our
:16:05. > :16:15.wine expert, Susie Barrie to Kent, so what has she chosen to go with
:16:15. > :16:16.
:16:16. > :16:20.Tom's flaming mackerel? This week I'm in the grounds of Knowle in
:16:20. > :16:24.Sevenoaks. As beautiful as it is here, it is time for me to hit the
:16:24. > :16:31.High Street and find some lovely wines to go with this morning's
:16:31. > :16:39.recipes. I have to be honest and say that
:16:39. > :16:44.the first thought when I saw Tom's recipe was vodka, that it is good
:16:44. > :16:51.to consider a very chilled white then, such as this Chablis, but
:16:51. > :16:54.this is a key element when it comes to choosing the wine. With the
:16:55. > :17:03.added ingredients we need something fruity. So I have chosen the Peter
:17:03. > :17:10.Lehmann Riesling. It is refreshing, but also fruity and flavour Somme -
:17:10. > :17:16.- flavour some! New wp world Rieslings, produced in countries
:17:17. > :17:21.such as New Zealand and Australia are nationalally drier and go well
:17:21. > :17:26.with dishes like Tom's. That is fresh and limey. When you taste it,
:17:26. > :17:32.although it is dry, it is full of intense fruit flavours that
:17:32. > :17:40.compliment the beetroot, as well as off-setting the salty caviar and
:17:40. > :17:45.the onion, chives and shallots. It has a beautiful crispyness, to pick
:17:45. > :17:49.up on the blow-torched mackerel. Tom, this is a new favourite in our
:17:49. > :17:55.household, I think that we will be stocking up on lots of this to
:17:55. > :18:00.drink with it! What do you reckon to the wine? Fantastic. Beautiful.
:18:00. > :18:05.Clean, crisp, it cuts through a richness. Delicious.
:18:05. > :18:11.This one is fantastic! I know you are enjoying, what do you reckon,
:18:11. > :18:17.girls? Delicious. The beetroot was stunning. The mackerel, it gives it
:18:17. > :18:22.a wonderful smokey flavour with the blowtorch. There you go.
:18:22. > :18:28.A bargain the wine at under �8. You could be joining us, just write to
:18:29. > :18:34.us with your name, address, the address is, as always:
:18:34. > :18:42.Get writing, don't forget to put a stamp on your envelopes, please.
:18:42. > :18:48.Later on, join us with Jun, who is giving us a hearty winter-warming
:18:48. > :18:51.recipe, using about 15 gallons of oil sn! What is it again? Confit
:18:51. > :18:58.pork neck with celeriac and carrot coleslaw. Right, before that, it is
:18:58. > :19:08.time to join Rick Stein as he is at home today in Cornwall, nez a
:19:08. > :19:08.
:19:08. > :19:14.reflective mood. Over to you, Rick. -- he's in.
:19:14. > :19:20.I think you may have gathered that I have a real en enthusiasm for
:19:20. > :19:26.seafood, but you have to look behind me to see why and why
:19:26. > :19:31.Cornwall has a romantic tug for me. I was in Naples, at the fish market
:19:31. > :19:36.outside of Naples, I met a lady there by buying fish in the fish
:19:36. > :19:44.market. I got into a conversation with her, she spoke such intense
:19:44. > :19:49.passion about her love of seafood, about pasta, about vongole, but red
:19:49. > :19:53.mullet, about mussels, the funny thing was, she didn't realise or
:19:53. > :19:58.cared whether I knew anything about seafood, she just wanted to tell me
:19:58. > :20:05.so much! I have the passion for cooking! I love it so much. I'm not
:20:05. > :20:11.a chef, but I'm sure that the dishes that I make would make
:20:11. > :20:16.anyone happy. Good flavours make life better, you enjoy life! It is
:20:16. > :20:19.true to say that in somewhere like Naples, people in an early aej are
:20:19. > :20:24.used to seafood. These guys probably started to fish when they
:20:24. > :20:28.were four and eating the same fish, but in England it is not quite the
:20:28. > :20:33.same, unfortunately. I do believe it is what we learn as children
:20:33. > :20:37.that governs the way that we view food for the rest of our lives. One
:20:37. > :20:43.of the early introductions I had to seafood was in France. Cooking
:20:43. > :20:51.mussels on a plank of wood, under a bed of burning pine needles. In
:20:51. > :20:56.Cornwall we use hay instead. It smells good. Nice hay! Right,
:20:56. > :21:02.who is going to try one? OK? I promise you will like it more than
:21:02. > :21:06.you think. It tastes brilliant as well! Last
:21:06. > :21:12.summer I remember seeing children in the area, clamouring to get to
:21:12. > :21:17.eat the cheeks from a sea bass, they had been baked in a salt crust.
:21:17. > :21:22.In contrast, last week I was teaching about seafood in a school
:21:22. > :21:24.in pen sans, right next to the sea. There was a 15-year-old girl there
:21:24. > :21:31.who had never tasted fish in her life.
:21:31. > :21:38.Hands up who likes them? At least a couple of you do. I think you are
:21:38. > :21:42.crazy not to like the mussels?! Still crazy after all these years!
:21:42. > :21:46.One of the things that I really like about food in Italy is that
:21:46. > :21:52.everything is in its place. So seafood on the coast, but you don't
:21:52. > :22:00.get it inland, but you do get salt cod everywhere. This is a dish
:22:00. > :22:06.which is salt cod, chickpea and parsley stew. It is a classic
:22:06. > :22:11.Italian dish. You start with salt cod. You can buy it, salted and
:22:11. > :22:19.dried in northern Norway, where the air is ice cold, crisp and dry.
:22:19. > :22:23.That is a taste, that when you reconstitute it has an overpowering
:22:23. > :22:28.flavour. What I have done is to take a big fillet of cod and
:22:28. > :22:34.covered it overnight with lots of salt. Just overnight. That give it
:22:34. > :22:40.is the right consistency of salting without having to soak it for hours
:22:40. > :22:46.and hours, but it does need a good rinse in lots of water.
:22:46. > :22:50.I put that in a wash. Take the surface salt off there. It has gone
:22:50. > :22:59.hard as the salt has drawn all of the liquid out of the cod. Cod like
:22:59. > :23:05.this is ideal, but you could use coley, pollock and haddock.
:23:05. > :23:09.So that poches for about six to eight minutes. It comes out in the
:23:09. > :23:15.finished dish a lovely white colour. Now the chickpeas. Now these really
:23:15. > :23:21.are in the pulse world, they are the toughest going. You have to
:23:21. > :23:25.sook them for a good 24 hours -- soak them for a good 24 hours. So
:23:25. > :23:30.now I've been cooking them for half an hour. Note in the pan I have a
:23:30. > :23:38.potato, oddly enough. The reason for that is that I want the potato
:23:38. > :23:44.to dis ofl in the liquid, the final stew to give this a more gelatinous
:23:44. > :23:52.quality. Potato is a common way of thickening stew. Irish stew is
:23:52. > :23:58.peril barley and potato. The French have a stew that they use with the
:23:58. > :24:07.potato to thicken the sauce. I will use some of the water that
:24:07. > :24:13.is strained off there. Now my cod is now nicely poached
:24:13. > :24:17.and ready to cool down a little bit. Now we will start to make up the
:24:17. > :24:24.final stew. A good pan. One of the things that
:24:24. > :24:30.I learned in Italy, most recipes say to put garlic into hot olive
:24:30. > :24:35.oil, but in Italy, if they don't want to get a lot of burnt garlic
:24:35. > :24:40.flavour in the finished sauce they just add cold olive oil to a pan
:24:40. > :24:45.and put the garlic in at the same time. So lots of olive oil, lots of
:24:45. > :24:53.garlic in this dish. It is really an overpoweringly garlic dish.
:24:53. > :25:01.About five cloves in there. Then a good pinch of flaked chilli.
:25:01. > :25:07.Stir that in. Then quick as a flash with the plum tomorrow at yois.
:25:07. > :25:12.-- tomatoes. That smell, wow! That takes me
:25:12. > :25:19.right back. Where? Well, Napoli, of course.
:25:19. > :25:24.Lovely. Now to add the chickpeas. So, pour those in, potato and all.
:25:24. > :25:31.Now, break the potato up a bit. There is a lot more cooking now. So
:25:31. > :25:36.the potato by the end of the cooking will be dissolved. Now the
:25:36. > :25:42.juice. Sometimes it can be overpowering, I
:25:42. > :25:45.suspect it is to do with the age of the chickpeas, but this tastes
:25:45. > :25:50.fresh. I will add half a pint of water and
:25:50. > :25:55.leave it to simmer away for 25 minutes.
:25:55. > :25:58.While I'm doing that I will flake up the cod and get rid of skin and
:25:58. > :26:02.bones. I'm pulling it apart, looking for
:26:02. > :26:07.the bones and taking the skin off that we don't want in the stew.
:26:07. > :26:13.People say we eat too much salt, but I'm not of that persuasion. I
:26:13. > :26:18.love salt. In something like this it brings out the flavours of cod
:26:18. > :26:23.more than ever. It is a bite of the sea if you like. So let's stir it
:26:23. > :26:29.into the stew. Folding it in gently. I don't want to loose the lovely
:26:29. > :26:36.flakes. All I have to do now is add parsley
:26:36. > :26:41.and it is done. That is the food I really love, basic peasant fair if
:26:41. > :26:45.you like. -- fare if you like.
:26:45. > :26:49.There is nothing better-taste k in this world.
:26:49. > :26:55.Like Rick, I've been to the beach this Christmas. Mine was hotter
:26:55. > :27:00.than Cornwall. I was hanging around the Indian Ocean doing a little bit
:27:00. > :27:06.of recipe researching. So three months of fish dishes. Wonderful
:27:06. > :27:13.seafood. This is an idea that they used over there. This is a tuna, a
:27:13. > :27:19.seared tuna with a raw salad of chilli, tomato chutney and cabbage
:27:19. > :27:23.and red onions. There is turmeric in there and oriental spices.
:27:23. > :27:33.This is taking influences from all over. I will start off with the
:27:33. > :27:40.
:27:40. > :27:46.and be satisfactoryed straight in there. You can do this of course on
:27:46. > :27:52.a barbeque, but you can't use a blowtorch! I mentioned that your
:27:52. > :28:00.whole family is in acting, your father? A dynasty, yes.
:28:00. > :28:10.He was a director? He did some of the big costume dramas.
:28:10. > :28:15.
:28:15. > :28:21.He did some of hen -- Henry VIII. We used to go to Television Centre
:28:21. > :28:27.in White City e City. We would have one studio, and all of the shows
:28:27. > :28:33.that were involved there. Your brother is Philip, from Life
:28:33. > :28:37.On Mars? Yes. Did that give you the bug to do it?
:28:37. > :28:42.It was the theatre. But that compounded it. Seeing the
:28:42. > :28:47.way that my dad worked. What he did, where he did it.
:28:47. > :28:52.That mistcism that television had then for me as a ten-year-old kid.
:28:52. > :28:56.But actors, you know, they struggle to get a job in either one, really.
:28:56. > :28:59.You are fortunate to have gotten jobs in both? To have had the
:28:59. > :29:05.opportunity to do both? I've been fortunate.
:29:05. > :29:08.But because I started in, I started on telly. Not in the theatre, but I
:29:08. > :29:12.thought I have to learn how to do it properly. So then I started to
:29:12. > :29:19.work in the theatre. Really? Yeah. I didn't know what I
:29:19. > :29:23.was doing. The first play, I played a vaguely decent part. It was at
:29:23. > :29:28.the National Theatre. I thought I had to learn how to do this
:29:28. > :29:33.properly. I didn't go to drama school, I went straight into it
:29:33. > :29:38.from the National Youth Theatre. Is that the best way? In a way it
:29:38. > :29:42.is, but drama school is a way in. There is no other alternative. You
:29:42. > :29:46.have to do it. But I have maintained always, I
:29:46. > :29:51.have always worked in the theatre. Never not done it. The longest
:29:51. > :29:56.period without it was two or three years. I try to do a play a year.
:29:56. > :30:02.Luckily enough, doing Hustle and Spooks over the last eight and five
:30:02. > :30:06.years, respectly. Is it difficult to do something and
:30:06. > :30:11.get type-cast? People know you from television, of course, theatre is
:30:11. > :30:17.less-known, but in TV, Hustle and stuff like that? Yes, but luckily,
:30:17. > :30:20.doing things like Hustle and Spooks, doing the characters, they were so
:30:20. > :30:24.different. Ash Morgan and the other characters could not be more
:30:24. > :30:34.diverse. It is a question of picking and choosing. If you are
:30:34. > :30:38.
:30:38. > :30:46.fortunate to be able to choose a Friday. The final series, after
:30:46. > :30:53.eight years. Will you miss it? I will miss the people. It is fun
:30:54. > :30:58.to watch. And it is fun to do. I will miss it very much. We have
:30:58. > :31:03.been doing it for the last three years in Birmingham, and we will
:31:03. > :31:13.miss them. But I would rather go out on a higher than flog it to
:31:13. > :31:13.
:31:13. > :31:21.death. Like this, I am off! The tuna fish has to be rare in the
:31:21. > :31:30.middle, a bit like four that we had earlier. This is the raw salad.
:31:30. > :31:37.Mate coriander, rice wine vinegar sugar and coconut. We have got mint
:31:37. > :31:44.and coriander in the raw salsa with fish sauce. I well blended together
:31:45. > :31:53.and mix in some freshly grated coconut. You mix this into a puree.
:31:53. > :32:03.You add lime juice, and this is the dressing down, almost. You add the
:32:03. > :32:06.
:32:06. > :32:14.coconut to it. That is almost done. Finished. Going on to the theatre,
:32:14. > :32:19.you have got two shows today. just down the road. The play was a
:32:19. > :32:24.massive hit when it started 30 years ago. It ran for five years in
:32:24. > :32:29.the West End. There has been one revival since at the National
:32:29. > :32:35.Theatre, and this is the next one. It is great to do it, the audiences
:32:35. > :32:42.love it, it is like a rock concert, they go mad. It is difficult,
:32:42. > :32:49.because it is almost a play within a play. Yes, it is like a ballet,
:32:49. > :32:54.you have to choreograph it. People coming in and out of doors. You are
:32:54. > :33:00.relying on the cast. You rely on each other. Does that make it
:33:00. > :33:07.easier, because it is a good cast? It is a great cast. We all lookout
:33:07. > :33:10.for each other. If something goes haywire, somebody can help you out.
:33:10. > :33:15.Because it is set in the theatre, and it is about things going wrong
:33:15. > :33:21.while putting on a play, it's something clearly goes wrong, the
:33:21. > :33:29.audience will not necessarily know. It is a bit like this! This is the
:33:29. > :33:39.second time I have done it! The idea behind this, they serve it as
:33:39. > :33:42.
:33:42. > :33:47.a piece. You put the fish on me? You have the salsa, you build it up.
:33:47. > :33:53.It is hugely popular, the play. It has gone so well. Will it get
:33:53. > :33:57.extended? We will go to the first week in March, and there is talk of
:33:57. > :34:04.it moving into the West End for a limited season after that. That is
:34:04. > :34:11.on the cards, so watch this space. Anything else lined up? I do not
:34:11. > :34:21.know. You deserve a break! If we go to the West End, the play will go
:34:21. > :34:26.to the early summer. The fish is Hallett wants to be. It is a bit
:34:26. > :34:34.like steak, any more than that, it is not worth eating. It goes dry
:34:34. > :34:43.and flaky. It is a bit like liver, you want it like this. Once you've
:34:43. > :34:51.tasted, that is the key. This is a spiced Oriental Challener, with a
:34:51. > :35:00.kick, because it has turmeric in there as well. If you grab the
:35:00. > :35:10.cocktail sticks, we hold them up like that. They can cook in the
:35:10. > :35:20.banana leaves. They chargrilled it almost it. I also have a blowtorch!
:35:20. > :35:22.
:35:22. > :35:29.The leaves change colour. They have a glaze. Fantastic. My tuna fish.
:35:29. > :35:34.You take it to the table and open it. It will be hot and spicy. It
:35:34. > :35:41.should be quite nice. My colleagues will thank me this afternoon!
:35:41. > :35:51.have got water on standby, because there is extra chilli! It is so
:35:51. > :35:52.
:35:52. > :35:56.fresh. You did put Chilean! -- chilli in! The Food Heaven is
:35:56. > :36:02.chicken, cooked with white wine and stock, along with button mushrooms,
:36:02. > :36:10.shallots, tarragon, tomato, parsley, and served with mashed potato, a
:36:10. > :36:15.classic dish, chicken/or -- chicken chasseur. The food hell, depressed,
:36:15. > :36:25.served with potato rosti, creme fraiche, egg yolk, Chevy and red
:36:25. > :36:27.
:36:27. > :36:37.wine sauce -- food held his duck breast. What do you think, Tom?
:36:37. > :36:49.
:36:49. > :36:59.Chicken! I am going for the dock! - Now, celebrity MasterChef. A flat
:36:59. > :37:03.
:37:03. > :37:08.This is the skill test, the first time they have entered the kitchen,
:37:08. > :37:16.and they have got a tricky test. will ask them to fillet the fish,
:37:16. > :37:26.take a fillet off and cut it. They will have 10 minutes. Take it
:37:26. > :37:37.
:37:37. > :37:41.rule, make sure the pan is hot. Secondly, oil on the fish, not in
:37:41. > :37:49.the pan, because it will burnt. A small amount of seasoning on the
:37:49. > :37:59.flesh, and the same on the skin. Hold it down, the skin shrinks.
:37:59. > :38:21.
:38:21. > :38:31.Turn it over. Gently. Turn your First, Linda Lusardi. We want you
:38:31. > :38:43.
:38:43. > :38:53.to remove a fillet from the fish This is like an examination!
:38:53. > :39:24.
:39:24. > :39:31.have had two minutes. They will not Is that done? Yes. The way in which
:39:31. > :39:36.you did that was unorthodox. You have taken off the Finns, head,
:39:36. > :39:46.tail, and you have somehow managed to get some flesh off the bone.
:39:46. > :39:47.
:39:47. > :39:52.much! Let's have a look. A bit too much salt, but that is really soft,
:39:52. > :40:01.well-flavoured. You have cooked that rather well. Well done!
:40:01. > :40:05.Unbelievable! 35-year-old Nick Pickard is Hollyoaks' longest
:40:05. > :40:14.serving cast member. He will have to draw inspiration from his on-
:40:14. > :40:24.screen character, in the strata on the show. -- a restaurateur on the
:40:24. > :40:34.show. My mother gave me the thumbs up, so we will see! You have had
:40:34. > :40:56.
:40:56. > :41:06.two minutes. That is one fillet, There you go! With two minutes to
:41:06. > :41:07.
:41:07. > :41:11.spare. You managed to get a fillet of the fish, well done. For some
:41:11. > :41:21.reason, you put off the salt and pepper into the pan rather than on
:41:21. > :41:29.
:41:29. > :41:36.the fish. A friend told me that is It is cooked pretty well, the skin
:41:36. > :41:46.is crispy, the flesh is caught all the way through. As a first Test,
:41:46. > :41:46.
:41:46. > :41:52.not bad. Thank you! You more free, off you go! Michelle Mone is the
:41:52. > :41:59.creator of a leading designer underwear brand, said to be worth
:41:59. > :42:05.over �52 million. 10 minutes, off you go. I have been trying to
:42:05. > :42:15.practise as much as I can. I just hope I do not lose a hand or a
:42:15. > :42:23.
:42:23. > :42:33.finger or something! You have cut yourself. Oh, dear! You are halfway,
:42:33. > :42:55.
:42:55. > :43:00.The weighty filleted the fish, great skills. Passionate the way
:43:00. > :43:06.you filleted the fish. But when you cut your finger, that changed the
:43:06. > :43:16.way you were working. I stopped myself! Why did you not add salt
:43:16. > :43:17.
:43:17. > :43:21.and pepper? I lost all concentration. A complete idiot!
:43:21. > :43:27.tastes like a piece of fish which is not cooked enough and not
:43:27. > :43:32.seasoned enough. Finally, Olympic gold medal winner Darren Campbell.
:43:32. > :43:42.Competitiveness is second nature to this former English sprinter.
:43:42. > :43:57.
:43:57. > :44:07.minutes, we want a fillet cooked. I do not have to eat this?! We do!
:44:07. > :44:21.
:44:21. > :44:25.I have never, ever seen anybody get the flesh off a fish the way you
:44:25. > :44:35.have. You have not filleted it, you have bisected it like a biology
:44:35. > :44:40.
:44:40. > :44:50.I would like the skin crispy, but I like the texture of the flesh and a
:44:50. > :44:52.
:44:52. > :44:58.You can see how the celebrities get on with their next task in 20
:44:58. > :45:03.minutes. Still to come, Keith Floyd is in Scotland, taking over a
:45:03. > :45:07.spectacular kitchen too slowly poach a whole leg of mutton to go
:45:07. > :45:17.with some root vegetables. If you are hoping that the new year would
:45:17. > :45:19.
:45:19. > :45:26.bring you some better jokes about eggs, you shall be expecting to an
:45:26. > :45:33.experience of EGG-streme omelettes! You can still enjoy the chefs
:45:33. > :45:38.taking on the first challenge of 2012 later. What will we cook for
:45:38. > :45:48.Robert later? Chicken chasseur with mashed potato, or pressed come up
:45:48. > :45:53.
:45:54. > :45:59.with roasted cherries, served with Right, waiting at the hobs is the
:46:00. > :46:04.man who serves in one of the most glamorous diningrooms in London.
:46:04. > :46:09.Decorated by a staggering 1 million perils, it is Jun Tanaka. Welcome
:46:09. > :46:15.to the show, Jun. You have brought about 16 gallons of rapeseed oil?
:46:15. > :46:21.Yep, you don't have to use that much rapeseed oil, and you can use
:46:21. > :46:28.it over and over again. It is a change from butter! Exactly. What
:46:28. > :46:33.is on the menu? This is a street dish. It is a street food business
:46:33. > :46:40.that was started by myself and a really good friend of mine. We
:46:40. > :46:45.launched last year in May. We have bought a vintage trailer, we have
:46:45. > :46:50.one in Liverpool Street and we serve British bistro dishes for the
:46:50. > :46:56.price of a chilled sandwich. This is one of the dishes.
:46:56. > :46:58.Is this the pork neck? Yes, this is Is this the pork neck? Yes, this is
:46:58. > :47:04.the pork neck that I have briend. I love brightening.
:47:04. > :47:08.We have water, salt, sugar, garlic and rosemary. I have left the pork
:47:08. > :47:12.in the Brighton for ten hours it give it is a wonderful flavour.
:47:12. > :47:17.Also it keep it is really moist. Right.
:47:17. > :47:23.That's the confit inside of it? Normally we do that with duck legs,
:47:23. > :47:28.salted that is the Brighton, but you do it wet, you are doing it
:47:28. > :47:31.with rapeseed oil? Yes. Now, I have the last rapeseed oil
:47:31. > :47:38.bottle in England to make my mayonnaise.
:47:38. > :47:43.Don't split it! The pork neck? the pork neck, you can ask your
:47:43. > :47:49.butch tore get it for you, but you can use pork belly or pork shoulder.
:47:49. > :47:55.Anything with some fat in. It takes four hours to cook.
:47:55. > :48:00.Can you deep-fry in rapeseed oil? You could, but it seem as waste.
:48:00. > :48:05.If you do this dish you will have rapeseed oil for the rest of your
:48:05. > :48:12.life, really? That is true. OK. So we have the pork neck. That
:48:12. > :48:17.has been cooked. Test with a metal secure, if it slides in easily it
:48:17. > :48:21.is perfectly cooked. All of that oil just put it in the fridge and
:48:21. > :48:26.you can re-use it over arched over again.
:48:26. > :48:35.Then, roll it up while it is warm to shape it into a nice sausage
:48:35. > :48:39.shape. This is hot! It is a bit chilly in here today? It is a bit.
:48:39. > :48:43.Maybe it's because we've been in hot countries before.
:48:44. > :48:53.You were in Thailand yesterday? got back yesterday. Amazing street
:48:54. > :48:57.
:48:57. > :49:06.food in Thailand. -- ---some of the best I have ever had.
:49:06. > :49:09.You can use this with lamb neck? Yes, use all of the forgotten cuts.
:49:09. > :49:14.Inexpensive and packed full of flavour? Yes.
:49:14. > :49:21.Now, we have the mayonnaise which has not split! I had some
:49:21. > :49:28.underneath just in case! There we Are you proud you have made the
:49:28. > :49:34.mayonnaise? I am quite pleased as it goes! Five minutes of doing this
:49:34. > :49:38.and 30 years of catering and now I'm doing coleslaw. Go on, then.
:49:38. > :49:46.Now, this pork, slice it into nice little pieces. It sets up really
:49:46. > :49:50.firm in the fridge. A blowtorch? Maybe? I'm getting it
:49:50. > :49:57.on there first, I'm making the coleslaw.
:49:57. > :50:00.Now I will caramelise the outside of the pork neck to give it a nice
:50:00. > :50:04.crispy shell. This is the thing you can do in
:50:04. > :50:09.advance. I suppose that freezes well? Yes, in the fridge that will
:50:09. > :50:15.keep for a week. No problem at all. So, about the street food, then.
:50:15. > :50:20.The idea is that it is a mobile kitchen, I suppose? Is it a kitchen,
:50:20. > :50:24.or do you make it in one place and take it with you? Yes a production
:50:24. > :50:32.kitchen in Battersea that we launched in May last year. We
:50:32. > :50:38.launched a hatch so that you can buy food there from Monday to
:50:38. > :50:42.Friday. We have a vintage airstream trailer, an American caravan. We
:50:42. > :50:48.converted it. I thought you would have something
:50:48. > :50:52.fancy! It looks like... It's a cool thing. We converted it. We can move
:50:52. > :50:56.that around. Then we serve, take the food from the production kitsch
:50:56. > :51:03.no-one Battersea, load up the trailer, take it down to Liverpool
:51:03. > :51:10.Street and then serve lunch. There you go, as easy as that. It gives
:51:10. > :51:14.you more ideas for Marlow. I was thinking of that, hot dog
:51:14. > :51:18.man! But street food in this country has a bad reputation still.
:51:18. > :51:28.It is transatlanticing it to a different level.
:51:28. > :51:28.
:51:28. > :51:35.I don't know, there are many people waking up this morning with a doner
:51:35. > :51:45.kebabstuck to their face. Don't deny it Robert! I know, scraped it
:51:45. > :51:47.
:51:47. > :51:53.off! So, this dressing. We need the peppers to go in there. I'll do
:51:54. > :51:59.that as well! Working hard today, chef.
:51:59. > :52:05.So, dressing. You have got parsley, mint and basil. A little bit of
:52:05. > :52:08.English mustard. That goes in there. A little bit of the white wine
:52:09. > :52:14.vinegar. Have you any rapeseed oil left? Yes, I have got that
:52:14. > :52:19.Where is it? Here. The oil goes in. Then we add a
:52:19. > :52:26.roasted green purpose. That help to hold the whole sauce together.
:52:26. > :52:30.It is hardly a roasted green pepper, is it, really? A burnt green pepper.
:52:30. > :52:39.Yeah. Is that enough? Good. That goes
:52:39. > :52:44.straight into cold water. So we have raw celeriac in here.
:52:45. > :52:48.This is like the fancy French dish made with grain mustard, but
:52:48. > :52:53.because you are using British ingredients we are using English
:52:53. > :52:56.mustard? Exactly. Is that difficult? To find
:52:56. > :53:04.literally the entire menu? It is really difficult. The thing about
:53:04. > :53:09.it is, to do it in a restaurant where you need a varied menu it is
:53:09. > :53:15.almost impossible, but as we only serve four menus a day, we change
:53:16. > :53:20.it regularly, it is more realistic it is a challenge. I wanted to do
:53:20. > :53:27.99.9% British produce, but Mark, my business partner and a good friend
:53:27. > :53:31.of mine he wanted to keep it 100%. So we don't use lemon, black pepper,
:53:31. > :53:38.no vanilla. Butter is allowed? Yes.
:53:38. > :53:45.But in moderation! Obviously rapeseed oil.
:53:45. > :53:50.If you can find any, that is! Right, so we are mashing this up.
:53:50. > :53:59.Half of the grown pepper goes in. Then blend it up to make the
:53:59. > :54:09.dressing. You finish it off, you dress leaves
:54:09. > :54:19.
:54:19. > :54:28.with the sauce. All of today's oil! Might as well use it all up,
:54:28. > :54:32.hey?! Right, there is your plate. So that is white wine vinegar in
:54:32. > :54:37.there? Vinegar, mustard, roasted grown pepper.
:54:37. > :54:41.You plunged the pepper in water to get rid of the skin. Nice and
:54:41. > :54:49.simple. Often you roast them for longer, but this is a quicker way
:54:49. > :54:53.of doing it. Let's face it, we have invested in
:54:53. > :54:57.two blowtorchs to do Tom's dish, we may as well use them.
:54:57. > :55:05.It is all about the blowtorch! trouble is you won't be able to
:55:05. > :55:10.find one this afternoon, even if you want one! The coleslaw is done.
:55:10. > :55:15.It is a bit retro today? Coleslaw, chicken chasseur? Yes.
:55:15. > :55:22.There is the dressing. A little bit of that in there.
:55:22. > :55:29.How does it taste? Black pepper, that you can't find in the UK, but
:55:29. > :55:34.you omit that for your bit! Did you add black pepper?! I've been
:55:34. > :55:44.banging on about British produce! No, that was salt! Just get it on
:55:44. > :55:44.
:55:44. > :55:52.the plate! A little bit of the... If anyone asks, just say we have
:55:52. > :55:57.not washed the lettuce. The sauce goes on top. That is your
:55:57. > :56:02.confit pork neck with celeriac and carrot coleslaw.
:56:02. > :56:09.With a little bit of black pepper, With a little bit of black pepper,
:56:09. > :56:13.sorry about that! There we go. Right, you get to dive into this
:56:13. > :56:18.one. The food just keeps coming to you, Robert.
:56:19. > :56:28.I like it. That would work well with lamb?
:56:29. > :56:30.
:56:30. > :56:38.The dressing is like a salsaverde? You cannot use anchovies or capers,
:56:39. > :56:44.but when you taste it is not missed. Happy with that? Hmm! Right, let's
:56:44. > :56:53.go back to Sevenoaks to see what Susy has chosen to go with the
:56:53. > :56:58.juicy pork neck. Jun's dish is a wonderful
:56:58. > :57:03.combination of on the one hand rich, caramelised confit of pork, and on
:57:03. > :57:07.the other, a more lifted, vibrant flavours. That means that we need a
:57:07. > :57:13.bright and refreshing wine to off- set the richness of the pork, but
:57:13. > :57:18.picking up on the coleslaw and herb dressing. So if I were chosing a
:57:18. > :57:22.red wine, I would think of a pinnow noir. Something like this from New
:57:22. > :57:27.Zealand. Although this dish would work well with a red wine, the
:57:27. > :57:30.apple and green herbs are tipping the balance towards a white. So I
:57:30. > :57:35.will choose a delicious Italian wine it is the Zenato Villa Flora
:57:35. > :57:39.Lugana 2010. It is very food-friendly and the
:57:39. > :57:44.ideal compliment for Jun's confit of pork.
:57:44. > :57:50.The great thing about Italy is it has a great array of grape
:57:50. > :57:53.varieties and styles. There is always something knew to discover.
:57:53. > :57:58.Although Italy's white wines are subtle, they really come into their
:57:58. > :58:02.own with food. That is lovely. It is herbal and
:58:02. > :58:07.lemony. When you taste the wine, you can see immediately why it will
:58:07. > :58:13.work with Jun's dish. It has got lifted apple and lemon zest
:58:13. > :58:16.flavours that will compliment the pork beautifully. It also has lots
:58:16. > :58:22.of refreshing acidity to balance the weight of of the meat and
:58:22. > :58:27.potatoes and picking up on the herbs and the coleslaw, but it is
:58:27. > :58:32.also only medium-body. So it allows the flavours and the textures in
:58:32. > :58:39.the dish to really shine through. Jun, it is a subtle refreshing wine
:58:39. > :58:44.to sit perb Foreign Secretaryly alongside your innovative -- to sit
:58:44. > :58:48.perfectly alongside your innovative take on the pork.
:58:48. > :58:51.What do you reckon to the wine? That is great it has the apple in
:58:51. > :58:57.it, to match with the coleslaw. Perfect.
:58:57. > :59:01.Not British, Italian, but for ander �9, a bargain there.
:59:02. > :59:06.A lovely wine. It goes so well with the pork. The Brighton, the flavour
:59:06. > :59:10.from it is great. Right, let's return to Celebrity
:59:10. > :59:15.MasterChef and the four hopefuls now have a sec task to complete to
:59:15. > :59:21.make Gregg and John, the perfect scampi and chips. Is that
:59:21. > :59:27.difficult? Very. Watch this.
:59:27. > :59:32.So, now I'm going to take it up a notch, a basic recipe test. Today
:59:32. > :59:36.we want them to make battered scampi with chips and mayonnaise.
:59:36. > :59:41.This is a test of palette, touch, knife skills. All of the things
:59:41. > :59:44.that you need. Can they read a recipe? Organise
:59:44. > :59:50.organise themselves? That is the question. The first thing they need
:59:50. > :59:54.to do is get the chips on. Take the potato and cut them into pieces
:59:54. > :59:59.that are equal. I love chips. They are all about
:59:59. > :00:03.texture. Crispy on the outside, fluffy in the middle. That is what
:00:03. > :00:09.makes them brilliant. They are versatile. They go with everything.
:00:09. > :00:14.They must be blanched first. Dop it into the deep-fryer at 140, they
:00:14. > :00:23.are going to take five or six minutes. Then the batter. A good
:00:23. > :00:28.bottle of beer. Two eggs, whisk up the eggs, add to that half of the
:00:28. > :00:38.beer and then your flour in. Whisk the whole lot.
:00:38. > :00:54.
:00:55. > :01:04.clearance. Mustard. A teaspoon of vinegar. You whisk it until it
:01:05. > :01:05.
:01:05. > :01:10.changes colour and becomes or pale. A bit of oil. Slowly, it will start
:01:10. > :01:15.to emulsifier. I want a decent, thick mayonnaise, as long as it is
:01:15. > :01:20.held together and it is seasoned well, I will be happy. If they get
:01:20. > :01:29.it wrong, they have got time to do another one. Do they have the
:01:29. > :01:39.ingredients? A tiny drop of hot- water. That changes the colour.
:01:39. > :01:40.
:01:40. > :01:48.That is the mayonnaise. Next, flour and butter for the scampi. As you
:01:48. > :01:51.pick up the scampi, you waved it into the oil, so it starts to float.
:01:51. > :01:56.If they do not wave them, they will stick to the bottom of the basket,
:01:56. > :02:06.and they will have trouble getting them out. The scampi will take
:02:06. > :02:09.
:02:09. > :02:14.three to four minutes. Then, drop them on to a bit of paper. Spread
:02:14. > :02:23.the chips evenly around the deep fryer, and in they go. Three or
:02:23. > :02:33.four minutes for the second lot of cooking. Give it a shake, and let
:02:33. > :02:34.
:02:34. > :02:44.them drain. The scampi on the plate. There we are. Scampi, chips and
:02:44. > :02:51.
:02:51. > :02:58.That looks great, I will eat yours! You could eat the celebrities'!
:02:58. > :03:08.This is a basic recipe Test, and if you get it right, delicious.
:03:08. > :03:09.
:03:09. > :03:18.recipe is scampi, chips and mayonnaise. 35 minutes, let Cork. -
:03:18. > :03:28.- let's cook. I have always been passionate about food, I am really
:03:28. > :03:28.
:03:28. > :03:33.excited. I will hopefully produce some good dishes. I started
:03:33. > :03:43.practising, so why phoned my mother! I said, I need to spice
:03:43. > :03:44.
:03:44. > :03:51.this could take it! I have got to trust her! You have had 15 minutes.
:03:51. > :04:00.20 minutes left. I am hoping to leave here being a more adventurous
:04:00. > :04:10.cook, better than my husband! Following basic recipes, I am OK.
:04:10. > :04:13.
:04:13. > :04:23.Having said that, the pressure might get to me! We will see.
:04:23. > :04:47.
:04:47. > :04:57.On the two minutes to go. I need Your time is up, everybody, that is
:04:57. > :05:11.
:05:11. > :05:21.The mayonnaise needs to be thicker, the chips need to be Chris Beer,
:05:21. > :05:30.
:05:30. > :05:35.but there is no disaster. I would The mayonnaise is great, really
:05:35. > :05:41.good consistency cannot well- seasoned, crispy scampi, soft, the
:05:41. > :05:51.chips could do with more cooking it, because some of them are hard. You
:05:51. > :06:00.
:06:00. > :06:06.must be pleased with yourself. I think you are slightly overcooked
:06:06. > :06:11.on the scampi, undercooked on the chips. Very good mayonnaise. You
:06:11. > :06:21.have done a decent job. With a bit more care, you could have done a
:06:21. > :06:29.
:06:29. > :06:35.I am so sorry! What happened? the recipe two or three times, I
:06:35. > :06:44.had it all planned out. I have made mayonnaise loads of times, and make
:06:44. > :06:49.it every Sunday. I added vinegar instead of oil. I screwed it up
:06:49. > :06:55.from there. Let's hope this is a blip, but we have got problems.
:06:55. > :07:05.have got no scampi or mayonnaise, and the chips are undercooked.
:07:05. > :07:09.
:07:09. > :07:15.You can see more celebrities go through more gruelling tasks next
:07:15. > :07:22.week. Time for your questions. Each corner will help us decide what
:07:22. > :07:31.Robert will be having for lunch. First, Karen from Northern Ireland.
:07:31. > :07:41.Hello. I have just ordered a rabbit from my butcher, I am not sure how
:07:41. > :07:43.
:07:43. > :07:50.I cut it. -- cook it. If you treat it like a chicken, the Lloyd White
:07:50. > :07:56.K pressed, do not overcook it, and the Lake, Cockett slowly. If you go
:07:56. > :08:02.for the chicken chasseur recipe, you could use that for ever that.
:08:02. > :08:09.The butcher can portion it for you, and you can fry it and have that
:08:09. > :08:19.with mayonnaise. Paprika. Treat it like chicken. What dish would you
:08:19. > :08:20.
:08:20. > :08:30.like? Heaven. John from Dumfries. How was the weather? Fantastic!
:08:30. > :08:33.
:08:33. > :08:38.Happy New Year! I have got a pheasant, I have not cut it before.
:08:38. > :08:46.Traditionally, you treat it like a chicken again. Any ideas? You could
:08:46. > :08:50.do it like chicken chasseur again! Any more ideas?! If you roast it
:08:50. > :08:58.Hall, it will dry out quickly, because the breast will cook
:08:58. > :09:04.quicker than the lead. I cook it in a casserole. You marinaded in red
:09:04. > :09:12.wine, chocolate into small pieces, Cockett in a casserole, with onions,
:09:12. > :09:20.mushrooms, bacon, chicken stock, and you all done. What dish would
:09:20. > :09:29.you like? He is good in Hustle, so I would say Heaven. Mary from
:09:29. > :09:36.Salisbury. I have spent all morning trying to peel some shallots. Is
:09:36. > :09:45.there an easier way? They will probably say chicken chasseur! The
:09:45. > :09:50.best way to do shallots is a kettle of boiling water. Things that are
:09:50. > :09:55.fiddly, put them in a bowl, a kettle of boiling water, pour it
:09:55. > :10:05.over the top, allow it to go cold, and the skin will come off easier.
:10:05. > :10:14.What dish would you like? It has got to be the hell. It is 2-1, to
:10:14. > :10:24.heaven. The usual rules apply, an omelette as fast as you can. Last
:10:24. > :10:34.year, Tom has slipped to the Orange board. The usual rules apply. As
:10:34. > :10:36.
:10:36. > :10:46.fast as you can, three eggs. He has piled them up! Two different
:10:46. > :10:52.
:10:52. > :10:59.techniques. I know they practise! Especially this one! That is quick!
:10:59. > :11:09.Pretty quick! That was exactly the same time! But not the same
:11:09. > :11:20.
:11:21. > :11:30.We would serve them for breakfast! That is nice! However... That is an
:11:31. > :11:49.
:11:49. > :11:59.Did you think you were quicker? You were. You did it in 18.22 seconds,
:11:59. > :12:02.
:12:03. > :12:12.which puts you there. That knocks another Michelin-starred chef off!
:12:13. > :12:13.
:12:13. > :12:19.I was pretty much the same. May be a split second quicker. You are
:12:19. > :12:26.consistent, 17.97 seconds. The great effort. Will Robert get the
:12:26. > :12:33.chicken chasseur with mashed potatoes? Will it be the duck
:12:33. > :12:40.breast with cherry sauce? The guys in the studio have not made their
:12:40. > :12:50.mind up. First, Keith Floyd. He is in Loch Fyne, on the hunt for a
:12:50. > :12:57.
:12:57. > :13:03.Now, looking for a kitchen. Stay modest and do not set your sights
:13:03. > :13:07.too high. Choose a house blessed with fertile land and healthy stock.
:13:07. > :13:12.Remember to wipe your feet as you enter. Cross your fingers as you
:13:12. > :13:19.say it will not take long. They've really serious cookery
:13:19. > :13:29.demonstration should start with a few words from Rabbie Burns. When
:13:29. > :13:34.
:13:34. > :13:44.Honda pinches, stand us instead and send us mutton. It is at least four
:13:44. > :13:48.years old, it lives on these hills and valleys, nibbling at sage,
:13:48. > :13:54.thyme, parsley, header. It does not need to be roasted in herbs,
:13:54. > :14:04.because it has been eating them. It looks like a haunch of Venice and
:14:04. > :14:11.
:14:11. > :14:21.or beef. You would not think that was lamb. Fist Lake -- this leg,
:14:21. > :14:22.
:14:22. > :14:27.people call it a gigot. They poach it in water with root vegetables.
:14:27. > :14:33.Simmered for three or four hours. It is brilliant. Also brilliant,
:14:33. > :14:43.this remarkable kitchen. It is incredible. Hand-made pots, with
:14:43. > :14:49.the owner's initials, amazing tiles. It is extraordinary. The doors, the
:14:49. > :14:55.fittings, it is like a yacht, the Palace. It must have meant a lot of
:14:55. > :15:02.work, scrubbing the carrots, peeling the potatoes, baking bread.
:15:02. > :15:12.It is amazing. Cakes and confectionery. This is what
:15:12. > :15:17.
:15:17. > :15:22.In the busy days of bank wets it would have been a great relief, to
:15:22. > :15:26.close the door and stay in here. The servants and the staff have
:15:26. > :15:31.gone, but the laird still makes wonderful creamy butter.
:15:31. > :15:37.Now, it is meant to be a cooking programme, but let's get back to it.
:15:37. > :15:42.Thats with amazing? Any way, this is a cookery lesson, let's get down
:15:42. > :15:46.to business, let's put the toasting fork away and talk about the giggot.
:15:46. > :15:51.This is to be poached with lovely root vegetables, but later on
:15:51. > :15:56.served with a caper sauce. Sim to make, a roux, a bit of butter and
:15:56. > :16:00.flour, add milk and stock from the cooked dish and chuck in the capers.
:16:00. > :16:05.There we are, Richard, in case you don't know what they are! It must
:16:05. > :16:10.be simmered for three hours, so the first thing is to pop it into the
:16:10. > :16:14.water. Into which is a coup of bay leaves, a couple of cloves, a
:16:14. > :16:19.couple of perer corns and a bit of salt. Then surround it with all of
:16:19. > :16:25.the vegetables. Because it is cooked slowly, the vegetables will
:16:25. > :16:32.not disintegrate. You may think that they would mash into a pulp,
:16:32. > :16:40.but this is going to simmer. This is the laird's pot, by God, I
:16:40. > :16:45.bet he does not do this that often. Let's put this on to this rather,
:16:45. > :16:51.Gordon Bennett, this is damned heavy! That will simmer, believe it
:16:51. > :16:57.or not for three hours. I think it is time, as we say, for me to take
:16:57. > :17:01.a dram, you to take a break and me to walk around the estate. It is an
:17:01. > :17:06.estate, from which they say, dreams are made from.
:17:06. > :17:11.Yes, look, I'm really sorry about this music, but the truth is that
:17:11. > :17:20.the BBC library was shut that day, we had to borrow this from my
:17:20. > :17:27.producer. On balance it is better than his other record, Richard
:17:27. > :17:32.Clayderman Takes The High Road. Here is the loch again.
:17:32. > :17:36.Noted for its kippers and finest prawns. Thank you! Now to the
:17:36. > :17:42.business, if like me you have become a gardener, what a fine
:17:42. > :17:48.place this is to steal a few cuttings, but don't mess with the
:17:48. > :17:55.salmon or you will be smoked too, like this Loch Fyne beauty.
:17:55. > :17:59.Aye, thank you! So, there we are, that is about it.
:17:59. > :18:04.I have been slaving away here. Poaching the giggot in water with
:18:04. > :18:08.the lovely root vegetables and it is ready for the laird, whom I have
:18:08. > :18:15.kept waiting. I promised him lufrpbl at... Well, we always do
:18:15. > :18:23.that. It has run over time. -- lunch.
:18:23. > :18:26.Any way, tup goes. Up in the lift. -- up it goes.
:18:26. > :18:35.There with are, Lord, sorry it is late.
:18:35. > :18:42.It is a petty that mutton has gone with much of our culinary heritage.
:18:42. > :18:46.Now, then, what I forgot to mention to the viewers is the indispensable
:18:46. > :18:51.caper sauce. You melt butter, put in flour to make a roux, then add
:18:51. > :18:55.some milk and as it thickens, add the stock from this into it and
:18:55. > :19:03.finally, chopped up capers, which you then pour over this.
:19:03. > :19:08.It is going to go brilliantly with the mutton.
:19:08. > :19:12.This is a three-year-old runner. I should that I you and I are the
:19:12. > :19:22.only people in Great Britain eating such a strange dish today. It is
:19:22. > :19:28.
:19:28. > :19:36.not available. Mutton is almost a, erjorative.
:19:36. > :19:42.-- a perjorative term. How do we get it into the public
:19:42. > :19:47.conscious? I think we have to farm Rather like my vineyard wines, that
:19:47. > :19:52.sort of thing. Any way, John, we have to get on.
:19:52. > :19:58.They have to find some scenes and stuff to do. Thank you for lets us
:19:58. > :20:02.use your house. Thank you for letting us muck up your day. I had
:20:02. > :20:07.a fabulous time. At the end of the day I had the
:20:07. > :20:11.most excellent boiled giggot. Thank you very much.
:20:11. > :20:16.Slange! And there is more from Floyd on next week's show. Now it
:20:16. > :20:20.is time to find out if rob sert facing food heaven or food hell.
:20:20. > :20:24.Everyone -- Robert is facing food heaven or food hell.
:20:24. > :20:31.Food heaven is this lovely chicken, chicken chasseur.
:20:31. > :20:36.A classic dish. Often called the Hunter's Sauce. A French classic.
:20:36. > :20:40.Also we have the food hell over there, the duck breast. That can be
:20:40. > :20:45.done classic with cherries, Madeira and potato rosti. What do you think
:20:45. > :20:51.that they have decided it was 2-1 to everyone at home.
:20:51. > :20:57.I think they have gone for the duck. The girls did, they stuck together.
:20:57. > :21:02.You can thank the chefs though, they went for the chicken. Sorry
:21:02. > :21:06.girls you get the spinach to take girls you get the spinach to take
:21:06. > :21:11.home! It is the chicken. If you give me the lardons, Tom,
:21:11. > :21:16.and we will get the mash ready. There are the tomatoes for the
:21:16. > :21:23.concasse there. That is a classic garnish.
:21:23. > :21:29.We have seen MasterChef and filleting the fish, this is
:21:29. > :21:33.probably week four of college after you have learned to chop up the
:21:33. > :21:39.vegetables. What you have to do is ensure that everybody gets a
:21:39. > :21:44.portion of meat. So you cut off the legs either side. Then you have the
:21:44. > :21:51.chef's eye, that is that bit there. Remove that. If you leave it on at
:21:51. > :21:54.college you fail. That is the best part of the chicken. That is what
:21:54. > :21:59.the chefs will always go for in a roast chicken.
:21:59. > :22:04.Is that the same as the oyster? Then you find the knuckle and cut
:22:04. > :22:09.through. There should not be any cutting through bones. So you have
:22:09. > :22:13.a thigh and a leg. The same with this, find the knuckle and cut
:22:13. > :22:20.through. So four pieces of dark meat. Now you need the white meat.
:22:20. > :22:26.Take the wings off. They don't count. However, I will use these in
:22:26. > :22:31.the casserole. You can take a point here, 45 degrees off, cut through,
:22:31. > :22:36.and through there, you should not again cut through any meat. It
:22:36. > :22:43.should abplain joint. So you have a piece of white meat
:22:43. > :22:49.there. The end of the breast? Yes.
:22:49. > :22:54.How are you doing, boys? He has potato over his shoes.
:22:54. > :22:59.I am more nervous about doing this bit, I know that my cookery teacher
:22:59. > :23:04.will be watching. There you have the carcass. I trim
:23:04. > :23:09.this through here. It keeps the meat on the bone. So four pieces of
:23:09. > :23:14.dark meat and four pieces of white meat and the carcass there.
:23:14. > :23:18.You leave the meat on the bone as it keep it is moist? That's the one.
:23:18. > :23:23.So flour this. A little bit of oil in there. We will start the sealing
:23:23. > :23:28.off. That is what we want want. So the flour is going to add colour to
:23:28. > :23:33.saling it. It will also -- saling it, but it
:23:33. > :23:43.will also help to thicken our casserole. So the saling of it is
:23:43. > :23:48.important. -- sealing of it is important.
:23:48. > :23:53.The carcass, freeze that and use it for stock.
:23:53. > :23:57.Right, how are we doing boys, do you have the mash there? Nearly
:23:57. > :24:04.ready. Tomato concasse? Yes.
:24:04. > :24:08.What we do now is seal that off really well. Then we have the
:24:08. > :24:13.onions. Traditionally we use button onions for this one. Now you know a
:24:13. > :24:17.better way of peeling them. Boiling water, but you can chop these up
:24:17. > :24:21.into decent chunks. The same with the mushrooms. The same with
:24:21. > :24:25.everything, the lardons, you can't to be able to taste this stuff. Too
:24:25. > :24:31.much stuff is cooked too small nowadays.
:24:31. > :24:35.Seal it up. It is good to have a heavy-based
:24:35. > :24:38.casserole pan. We have to use one of these.
:24:38. > :24:44.Flip this over. You want that colour on there. That is really,
:24:44. > :24:50.are the important when you are doing this. Especially in stews.
:24:50. > :24:57.Espaerbl a beef stew. The colour -- especially a beef stew. The better
:24:57. > :25:02.the colour, the better the taste. There is no gravy browning in this.
:25:02. > :25:11.It is all natural colour. Traditionally we would have tomato
:25:11. > :25:18.puree. I am going to take that, that is your duck in the oven. It
:25:18. > :25:23.is like Bull's Eye, that is what you could have won! So, the tomato
:25:23. > :25:28.puree in there. Pop that in. Then we continue to cook that. Now, I
:25:29. > :25:35.was always taught to cook tomato puree out, I don't know about you.
:25:35. > :25:44.It make it is bitter if you put it in at the end. So sale it off. The
:25:44. > :25:52.-- so seal it off. Then we throw in our onions, the mushrooms.
:25:53. > :25:58.Can you chop up some herbs? I want more than that! Really? Shall I
:25:58. > :26:03.chop some herbs? No, I am just giving them something to do. They
:26:03. > :26:07.have had me running around all morning. Carry on chopping! There
:26:07. > :26:13.we go. We have got the bacon there. The
:26:13. > :26:18.whole lot goes in. I add a part of the herbs. There is a lot of
:26:18. > :26:22.chopped herbs left over for later on. White wine, stock... And it is
:26:22. > :26:27.one of these dishes that unlike a stew would take a long time. This
:26:27. > :26:35.is quick. It is about 35 to 40 minutes.
:26:35. > :26:41.A pinch of sugar. The tomato puree is bitter, so add a pinch of sugar.
:26:41. > :26:47.The lid on. Or gently cooking on the stove. Then we have this. Now,
:26:47. > :26:50.you need lots of tomato concasse. These have been peeled and de-
:26:50. > :27:00.seeded. Lots of parsley and tarragon.
:27:00. > :27:01.
:27:01. > :27:07.It must be fresh! Not dried! It is all you are given at college, it
:27:07. > :27:12.seems to save the money it is dried. This brings back memories of...
:27:12. > :27:18.College! Delicious! A bit of butter, boys.
:27:18. > :27:22.Butter, yes! A bit of butter. Salt, season it properly.
:27:22. > :27:28.There you go. We have our mashed potato.
:27:28. > :27:35.I was thinking one of you lot might pipe this for me, but, you know...
:27:35. > :27:42.I couldn't have done it better than that! Then we pile this chicken...
:27:42. > :27:48.There you see. The idea being that one person has got a piece of dark
:27:48. > :27:58.meat and a piece of white meat. That's why you cut a chicken for
:27:58. > :28:02.
:28:02. > :28:08.sauting. Pour that over the top. And now you
:28:08. > :28:16.have your tip to peel the onions. My classic chicken chasseur, not
:28:16. > :28:21.done since the late '80s, was the last time I did that we have a
:28:21. > :28:25.Beaujolais, a Beaujolais Lantignie 2010. �7.99. I was only joking
:28:25. > :28:33.about the chicken, you can come over. This is another cramming wine
:28:33. > :28:38.that we have got today. Some great win. -- wine.
:28:38. > :28:44.It is fabulous. Ends on a high? Happy with that?
:28:44. > :28:48.Without a question. Don't forget, Hustle 9.00pm next
:28:48. > :28:55.Friday, BBC One for the final series and best of luck with the
:28:55. > :28:58.play. Two shows today. Well that's all from us today on
:28:58. > :29:01.Saturday Kitchen Live. Thanks to Tom Kerridge, Jun Tanaka and Robert
:29:01. > :29:04.Glenister. Cheers to Susie Barrie for the wine choices and our chef's
:29:04. > :29:05.table guests, Julie and Nicky. All of today's recipes are on the