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Good morning. It's a new year, and we've got a new menu of mouth-
watering food cooked by some of Britain's best chefs. This is
Welcome to the show. Cooking with me live in the studio are two top
chefs. First, the man who's made pub grub a magnificent Michelin-
starred dining experience. From the Hand and Flowers in Marlow, it's
Tom Kerridge. Next to him is the chef in charge of the award-winning
food at the glamorous Pearl restaurant in London. Making a
long-overdue return to Saturday Kitchen, it's Jun Tanaka. Good
morning to you both. So Tom, what are you cooking? I am going to be
doing blowtorch mackerel with Bellini pancakes and warm pickled
beetroot. You will cut the mackerel with a blowtorch? Yes.
ingredients for the pancakes are classic? Yes, it is a classic. The
blowtorch mackerel, it is new, I suppose! And Jun, what are you
cooking today? A forgotten cut of meat, the pork neck. I will Cockett
in rapeseed oil, and carrot and celeriac coleslaw, with fresh herbs.
I will use a blowtorch on the roasted green peppers. This is
normally done with duck, but you will brine the meat as well as
cricket. I'd Prime anything that moves. There is not any of rapeseed
or left in Britain! So, two delicious-sounding dishes to start
the new year with, and we've also got a brilliant line-up of foodie
films from the BBC archive. And today, as well as our usual
helpings of Keith Floyd and Rick Stein, we relive the search for the
latest Celebrity MasterChef. Now, our special guest is one of the
most recognisable actors on the box. Millions of you have watched him
playing con man Ash Morgan in the brilliant BBC drama Hustle. Welcome
to Saturday Kitchen, Robert Glenister. Your CV reads like a
Who's Who of what you have done. Actor say they wait ages to get
work, but you have spent three decades. 30 years. I cannot believe
it. Does it surprise you that the work keeps running in? It did not
to start with, but latterly, it has been more prolific, certainly in
the last 10 years. You are in the theatre twice. Yes, two shows today.
I want a quick lunch, then I am off! Now, of course, at the end of
today's programme, I'll cook either food heaven or food hell for Robert.
It'll either be something based on your favourite ingredient, food
heaven, or your nightmare ingredient, food hell. It's up to
our studio guests and a few of our viewers to decide which one you get.
So, what ingredient would your idea of food heaven be? Chicken. It
makes it easier for me! And what about your food hell? Depressed, I
do not have a clue, when I cook it -- duck breast. It is either
chicken or duck breast. 4 chicken, I have got something all school,
they hint back to the 70s and 80s, chicken chasseur. It is cooked with
shallots, mushrooms, white wine, butter, plenty of herbs, and
finished with tomatoes and parsley, with mashed potato. Or he could be
facing depressed, roasted in the oven until the skin is crispy,
served with potato rosti, creme fraiche and egg yolk, wilted
spinach and sauce made from fresh cherries and red wine. It will be
tough! Let's meet and what other guests. Two viewers, Julie, you
Rowton, who have you wrote in? -- who have you brought in? Might win
sister! -- it is my twin sister! Eye to the cooking, she does the
eating. What is the swimming think you are doing it? It is a mile
across Lake Windermere. It is in June. Good luck with that. You can
help decide what Robert will be eating at the end of the show. If
you have got any questions, fire away. I will pay you later! If you
would like to ask as any questions, call this number. -- ask us. If you
get on the show, you can decide whether a Robert Gates heaven or
hell. What better way to start and a dish from Tom Kerridge?
cannot get into his restaurant! Welcome back. It has been a busy
time over Christmas. Or you back in the restaurant tonight? Yes, I
might get there for the second half of lunch. This is not on the menu,
but you have made it up. It might go on the menu, depending on today!
It is a blowtorch mackerel with blini pancakes and warm pickled
beetroot. You get going with the dressing up, I will heat some milk.
Red wine vinegar, and redcurrant together. I am warming in milk, I
will not heed it too much, otherwise it will kill the freshest.
Plain flour, buckwheat flour. have put the clothes in. It bit of
sugar. I will crack a couple of Aids. Separate them between the
White and the yolk. You have been busy. The fact that you got two
Michelin stars, has that propelled UWE into a different place? But has
made a big difference. The interest from overseas has been massive, the
idea that a pub in this country can win two stars, it is fantastic. We
have got a reputation here of having awful food. You associate
pubs with Britain. So the interest from America, Germany, France, Asia,
it has been fantastic. We are riding a bit of a wave, the chefs
are running around with their hands in the air, but apart from that...
A lot of people think of tablecloths and everything else,
but times have changed. Yes, there is a three-star restaurant in New
York, it is a delicatessen by day and a bar by night. The guide has
changed with the way that people's perception has changed. It is
fantastic, we are in the modern day, and why can't we have two stars in
a pub? What about the pancakes? am whisking egg whites. It would
have warmed the milk. That will help activate the yeast. Flour,
eggs, and I will mix this together. I will slowly add an egg white.
do not have to worry about the lumps. The Senate whip up a quite.
I will mix that in together. This will make loads of pancakes. I have
got some creme fraiche. We are whipping it up again. Thickening it
through the West End. I will leave it to activate. You will end up
with something like this. I would get some oil in a pan. It is a lot
doing nothing! You're on has umpired! We can all have a go!
lovely batter. The creme fraiche has air rated as well! What is next
for you? Concentrating on the pub? Absolutely, I have no major plants.
Winning two stars has been such an amazing achievement, for everybody
who works there, and for the pup and Great Britain. We want to
continue it and maintain it. There are no major plants. I have been
asked to go to Singapore and represent Great Britain, cooking
for the singer power -- but the Singapore Air Show, on Valentine's
week. That will be an amazing experience. That has come about
because of the Michelin stars. But apart from that, I am staying in
the kitchen and making sure that we maintain our stars. That is your
dressing. A little reduction there. The clothes have gone on there. --
cloves. Tell us about filleting the mackerel. Beautiful, fresh. Come
down either side of the backbone. Take the fillets off. You can call
this number to ask the chefs with the others, on the website.
Make sure that you purchase thick creme fraiche! These pancakes, they
are slowly cooking. Lovely. You are cooking those in oil? Yes, a little
bit of oil. Like a cushion or pillow or something. Taking the
bones out of the mackerel. Leaving the skin on. I will cook them with
a blowtorch. Armed and dangerous! Where has this idea come from? It
is like Japanese. I saw somebody do it in a sushi bar in Cyprus. Of all
places! I thought, what an amazing idea, what a nice way of cooking
such a fresh piece of fish. A bit of oil. Editor of salt. We will get
cooking with those. You will finish off the dressing. Those are cooked.
The pancakes are almost there, just a bit longer. The dressing, I will
add to that... OK?! Y will add a is still raw in the middle, like a
sushi dish, it is fine, as long as the mackerel is fresh. We want the
barbecue flavour, the chargrilled flavour, that a lot of people are
looking for at the moment. Normally, they have a barbecue! I could not
afford a barbecue! It is a quick way of doing it. It is fantastic.
with the mustard. We will add the beetroot. Warm, pickled beetroot.
Creme fraiche, that you have chopped up. I will chop up some
chives and do a few shallot rinks. The pancakes come out. Ready when
you are. If you could do me some shallots, that would be amazing.
might as well, I have done everything else! I love this, you
just get on with it! This is where you get the mixture of the pancakes
and everything else. The classic complement. Yes, the caviar, which
we will serve with it, but it is not Super posh. This is from
herrings. A dollop of that. have mixed up with mustard. Yes, it
has a nice bit of spice. Lovely. It And then we have the fish.
So, remind us of what that is again? That is Blow torched
mackerel with blini pancakes, warm pickled beetroot and chive creme.
That he did all by himself! Well done, chef, you worked very well.
Not that I will argue with you. Right, it looks fantastic. How does
it taste? Have a seat over there. Dive into that. Tell us what you
think? You could have it almost half - cooked? Exactly.
That beetroot is great instead of the horseradish? Yes, a good
mustard. Happy with that? Lovely.
It needs to come this way! While this lot dive in, we have sent our
wine expert, Susie Barrie to Kent, so what has she chosen to go with
Tom's flaming mackerel? This week I'm in the grounds of Knowle in
Sevenoaks. As beautiful as it is here, it is time for me to hit the
High Street and find some lovely wines to go with this morning's
recipes. I have to be honest and say that
the first thought when I saw Tom's recipe was vodka, that it is good
to consider a very chilled white then, such as this Chablis, but
this is a key element when it comes to choosing the wine. With the
added ingredients we need something fruity. So I have chosen the Peter
Lehmann Riesling. It is refreshing, but also fruity and flavour Somme -
- flavour some! New wp world Rieslings, produced in countries
such as New Zealand and Australia are nationalally drier and go well
with dishes like Tom's. That is fresh and limey. When you taste it,
although it is dry, it is full of intense fruit flavours that
compliment the beetroot, as well as off-setting the salty caviar and
the onion, chives and shallots. It has a beautiful crispyness, to pick
up on the blow-torched mackerel. Tom, this is a new favourite in our
household, I think that we will be stocking up on lots of this to
drink with it! What do you reckon to the wine? Fantastic. Beautiful.
Clean, crisp, it cuts through a richness. Delicious.
This one is fantastic! I know you are enjoying, what do you reckon,
girls? Delicious. The beetroot was stunning. The mackerel, it gives it
a wonderful smokey flavour with the blowtorch. There you go.
A bargain the wine at under �8. You could be joining us, just write to
us with your name, address, the address is, as always:
Get writing, don't forget to put a stamp on your envelopes, please.
Later on, join us with Jun, who is giving us a hearty winter-warming
recipe, using about 15 gallons of oil sn! What is it again? Confit
pork neck with celeriac and carrot coleslaw. Right, before that, it is
time to join Rick Stein as he is at home today in Cornwall, nez a
reflective mood. Over to you, Rick. -- he's in.
I think you may have gathered that I have a real en enthusiasm for
seafood, but you have to look behind me to see why and why
Cornwall has a romantic tug for me. I was in Naples, at the fish market
outside of Naples, I met a lady there by buying fish in the fish
market. I got into a conversation with her, she spoke such intense
passion about her love of seafood, about pasta, about vongole, but red
mullet, about mussels, the funny thing was, she didn't realise or
cared whether I knew anything about seafood, she just wanted to tell me
so much! I have the passion for cooking! I love it so much. I'm not
a chef, but I'm sure that the dishes that I make would make
anyone happy. Good flavours make life better, you enjoy life! It is
true to say that in somewhere like Naples, people in an early aej are
used to seafood. These guys probably started to fish when they
were four and eating the same fish, but in England it is not quite the
same, unfortunately. I do believe it is what we learn as children
that governs the way that we view food for the rest of our lives. One
of the early introductions I had to seafood was in France. Cooking
mussels on a plank of wood, under a bed of burning pine needles. In
Cornwall we use hay instead. It smells good. Nice hay! Right,
who is going to try one? OK? I promise you will like it more than
you think. It tastes brilliant as well! Last
summer I remember seeing children in the area, clamouring to get to
eat the cheeks from a sea bass, they had been baked in a salt crust.
In contrast, last week I was teaching about seafood in a school
in pen sans, right next to the sea. There was a 15-year-old girl there
who had never tasted fish in her life.
Hands up who likes them? At least a couple of you do. I think you are
crazy not to like the mussels?! Still crazy after all these years!
One of the things that I really like about food in Italy is that
everything is in its place. So seafood on the coast, but you don't
get it inland, but you do get salt cod everywhere. This is a dish
which is salt cod, chickpea and parsley stew. It is a classic
Italian dish. You start with salt cod. You can buy it, salted and
dried in northern Norway, where the air is ice cold, crisp and dry.
That is a taste, that when you reconstitute it has an overpowering
flavour. What I have done is to take a big fillet of cod and
covered it overnight with lots of salt. Just overnight. That give it
is the right consistency of salting without having to soak it for hours
and hours, but it does need a good rinse in lots of water.
I put that in a wash. Take the surface salt off there. It has gone
hard as the salt has drawn all of the liquid out of the cod. Cod like
this is ideal, but you could use coley, pollock and haddock.
So that poches for about six to eight minutes. It comes out in the
finished dish a lovely white colour. Now the chickpeas. Now these really
are in the pulse world, they are the toughest going. You have to
sook them for a good 24 hours -- soak them for a good 24 hours. So
now I've been cooking them for half an hour. Note in the pan I have a
potato, oddly enough. The reason for that is that I want the potato
to dis ofl in the liquid, the final stew to give this a more gelatinous
quality. Potato is a common way of thickening stew. Irish stew is
peril barley and potato. The French have a stew that they use with the
potato to thicken the sauce. I will use some of the water that
is strained off there. Now my cod is now nicely poached
and ready to cool down a little bit. Now we will start to make up the
final stew. A good pan. One of the things that
I learned in Italy, most recipes say to put garlic into hot olive
oil, but in Italy, if they don't want to get a lot of burnt garlic
flavour in the finished sauce they just add cold olive oil to a pan
and put the garlic in at the same time. So lots of olive oil, lots of
garlic in this dish. It is really an overpoweringly garlic dish.
About five cloves in there. Then a good pinch of flaked chilli.
Stir that in. Then quick as a flash with the plum tomorrow at yois.
-- tomatoes. That smell, wow! That takes me
right back. Where? Well, Napoli, of course.
Lovely. Now to add the chickpeas. So, pour those in, potato and all.
Now, break the potato up a bit. There is a lot more cooking now. So
the potato by the end of the cooking will be dissolved. Now the
juice. Sometimes it can be overpowering, I
suspect it is to do with the age of the chickpeas, but this tastes
fresh. I will add half a pint of water and
leave it to simmer away for 25 minutes.
While I'm doing that I will flake up the cod and get rid of skin and
bones. I'm pulling it apart, looking for
the bones and taking the skin off that we don't want in the stew.
People say we eat too much salt, but I'm not of that persuasion. I
love salt. In something like this it brings out the flavours of cod
more than ever. It is a bite of the sea if you like. So let's stir it
into the stew. Folding it in gently. I don't want to loose the lovely
flakes. All I have to do now is add parsley
and it is done. That is the food I really love, basic peasant fair if
you like. -- fare if you like.
There is nothing better-taste k in this world.
Like Rick, I've been to the beach this Christmas. Mine was hotter
than Cornwall. I was hanging around the Indian Ocean doing a little bit
of recipe researching. So three months of fish dishes. Wonderful
seafood. This is an idea that they used over there. This is a tuna, a
seared tuna with a raw salad of chilli, tomato chutney and cabbage
and red onions. There is turmeric in there and oriental spices.
This is taking influences from all over. I will start off with the
and be satisfactoryed straight in there. You can do this of course on
a barbeque, but you can't use a blowtorch! I mentioned that your
whole family is in acting, your father? A dynasty, yes.
He was a director? He did some of the big costume dramas.
He did some of hen -- Henry VIII. We used to go to Television Centre
in White City e City. We would have one studio, and all of the shows
that were involved there. Your brother is Philip, from Life
On Mars? Yes. Did that give you the bug to do it?
It was the theatre. But that compounded it. Seeing the
way that my dad worked. What he did, where he did it.
That mistcism that television had then for me as a ten-year-old kid.
But actors, you know, they struggle to get a job in either one, really.
You are fortunate to have gotten jobs in both? To have had the
opportunity to do both? I've been fortunate.
But because I started in, I started on telly. Not in the theatre, but I
thought I have to learn how to do it properly. So then I started to
work in the theatre. Really? Yeah. I didn't know what I
was doing. The first play, I played a vaguely decent part. It was at
the National Theatre. I thought I had to learn how to do this
properly. I didn't go to drama school, I went straight into it
from the National Youth Theatre. Is that the best way? In a way it
is, but drama school is a way in. There is no other alternative. You
have to do it. But I have maintained always, I
have always worked in the theatre. Never not done it. The longest
period without it was two or three years. I try to do a play a year.
Luckily enough, doing Hustle and Spooks over the last eight and five
years, respectly. Is it difficult to do something and
get type-cast? People know you from television, of course, theatre is
less-known, but in TV, Hustle and stuff like that? Yes, but luckily,
doing things like Hustle and Spooks, doing the characters, they were so
different. Ash Morgan and the other characters could not be more
diverse. It is a question of picking and choosing. If you are
fortunate to be able to choose a Friday. The final series, after
eight years. Will you miss it? I will miss the people. It is fun
to watch. And it is fun to do. I will miss it very much. We have
been doing it for the last three years in Birmingham, and we will
miss them. But I would rather go out on a higher than flog it to
death. Like this, I am off! The tuna fish has to be rare in the
middle, a bit like four that we had earlier. This is the raw salad.
Mate coriander, rice wine vinegar sugar and coconut. We have got mint
and coriander in the raw salsa with fish sauce. I well blended together
and mix in some freshly grated coconut. You mix this into a puree.
You add lime juice, and this is the dressing down, almost. You add the
coconut to it. That is almost done. Finished. Going on to the theatre,
you have got two shows today. just down the road. The play was a
massive hit when it started 30 years ago. It ran for five years in
the West End. There has been one revival since at the National
Theatre, and this is the next one. It is great to do it, the audiences
love it, it is like a rock concert, they go mad. It is difficult,
because it is almost a play within a play. Yes, it is like a ballet,
you have to choreograph it. People coming in and out of doors. You are
relying on the cast. You rely on each other. Does that make it
easier, because it is a good cast? It is a great cast. We all lookout
for each other. If something goes haywire, somebody can help you out.
Because it is set in the theatre, and it is about things going wrong
while putting on a play, it's something clearly goes wrong, the
audience will not necessarily know. It is a bit like this! This is the
second time I have done it! The idea behind this, they serve it as
a piece. You put the fish on me? You have the salsa, you build it up.
It is hugely popular, the play. It has gone so well. Will it get
extended? We will go to the first week in March, and there is talk of
it moving into the West End for a limited season after that. That is
on the cards, so watch this space. Anything else lined up? I do not
know. You deserve a break! If we go to the West End, the play will go
to the early summer. The fish is Hallett wants to be. It is a bit
like steak, any more than that, it is not worth eating. It goes dry
and flaky. It is a bit like liver, you want it like this. Once you've
tasted, that is the key. This is a spiced Oriental Challener, with a
kick, because it has turmeric in there as well. If you grab the
cocktail sticks, we hold them up like that. They can cook in the
banana leaves. They chargrilled it almost it. I also have a blowtorch!
The leaves change colour. They have a glaze. Fantastic. My tuna fish.
You take it to the table and open it. It will be hot and spicy. It
should be quite nice. My colleagues will thank me this afternoon!
have got water on standby, because there is extra chilli! It is so
fresh. You did put Chilean! -- chilli in! The Food Heaven is
chicken, cooked with white wine and stock, along with button mushrooms,
shallots, tarragon, tomato, parsley, and served with mashed potato, a
classic dish, chicken/or -- chicken chasseur. The food hell, depressed,
served with potato rosti, creme fraiche, egg yolk, Chevy and red
wine sauce -- food held his duck breast. What do you think, Tom?
Chicken! I am going for the dock! - Now, celebrity MasterChef. A flat
This is the skill test, the first time they have entered the kitchen,
and they have got a tricky test. will ask them to fillet the fish,
take a fillet off and cut it. They will have 10 minutes. Take it
rule, make sure the pan is hot. Secondly, oil on the fish, not in
the pan, because it will burnt. A small amount of seasoning on the
flesh, and the same on the skin. Hold it down, the skin shrinks.
Turn it over. Gently. Turn your First, Linda Lusardi. We want you
to remove a fillet from the fish This is like an examination!
have had two minutes. They will not Is that done? Yes. The way in which
you did that was unorthodox. You have taken off the Finns, head,
tail, and you have somehow managed to get some flesh off the bone.
much! Let's have a look. A bit too much salt, but that is really soft,
well-flavoured. You have cooked that rather well. Well done!
Unbelievable! 35-year-old Nick Pickard is Hollyoaks' longest
serving cast member. He will have to draw inspiration from his on-
screen character, in the strata on the show. -- a restaurateur on the
show. My mother gave me the thumbs up, so we will see! You have had
two minutes. That is one fillet, There you go! With two minutes to
spare. You managed to get a fillet of the fish, well done. For some
reason, you put off the salt and pepper into the pan rather than on
the fish. A friend told me that is It is cooked pretty well, the skin
is crispy, the flesh is caught all the way through. As a first Test,
not bad. Thank you! You more free, off you go! Michelle Mone is the
creator of a leading designer underwear brand, said to be worth
over �52 million. 10 minutes, off you go. I have been trying to
practise as much as I can. I just hope I do not lose a hand or a
finger or something! You have cut yourself. Oh, dear! You are halfway,
The weighty filleted the fish, great skills. Passionate the way
you filleted the fish. But when you cut your finger, that changed the
way you were working. I stopped myself! Why did you not add salt
and pepper? I lost all concentration. A complete idiot!
tastes like a piece of fish which is not cooked enough and not
seasoned enough. Finally, Olympic gold medal winner Darren Campbell.
Competitiveness is second nature to this former English sprinter.
minutes, we want a fillet cooked. I do not have to eat this?! We do!
I have never, ever seen anybody get the flesh off a fish the way you
have. You have not filleted it, you have bisected it like a biology
I would like the skin crispy, but I like the texture of the flesh and a
You can see how the celebrities get on with their next task in 20
minutes. Still to come, Keith Floyd is in Scotland, taking over a
spectacular kitchen too slowly poach a whole leg of mutton to go
with some root vegetables. If you are hoping that the new year would
bring you some better jokes about eggs, you shall be expecting to an
experience of EGG-streme omelettes! You can still enjoy the chefs
taking on the first challenge of 2012 later. What will we cook for
Robert later? Chicken chasseur with mashed potato, or pressed come up
with roasted cherries, served with Right, waiting at the hobs is the
man who serves in one of the most glamorous diningrooms in London.
Decorated by a staggering 1 million perils, it is Jun Tanaka. Welcome
to the show, Jun. You have brought about 16 gallons of rapeseed oil?
Yep, you don't have to use that much rapeseed oil, and you can use
it over and over again. It is a change from butter! Exactly. What
is on the menu? This is a street dish. It is a street food business
that was started by myself and a really good friend of mine. We
launched last year in May. We have bought a vintage trailer, we have
one in Liverpool Street and we serve British bistro dishes for the
price of a chilled sandwich. This is one of the dishes.
Is this the pork neck? Yes, this is Is this the pork neck? Yes, this is
the pork neck that I have briend. I love brightening.
We have water, salt, sugar, garlic and rosemary. I have left the pork
in the Brighton for ten hours it give it is a wonderful flavour.
Also it keep it is really moist. Right.
That's the confit inside of it? Normally we do that with duck legs,
salted that is the Brighton, but you do it wet, you are doing it
with rapeseed oil? Yes. Now, I have the last rapeseed oil
bottle in England to make my mayonnaise.
Don't split it! The pork neck? the pork neck, you can ask your
butch tore get it for you, but you can use pork belly or pork shoulder.
Anything with some fat in. It takes four hours to cook.
Can you deep-fry in rapeseed oil? You could, but it seem as waste.
If you do this dish you will have rapeseed oil for the rest of your
life, really? That is true. OK. So we have the pork neck. That
has been cooked. Test with a metal secure, if it slides in easily it
is perfectly cooked. All of that oil just put it in the fridge and
you can re-use it over arched over again.
Then, roll it up while it is warm to shape it into a nice sausage
shape. This is hot! It is a bit chilly in here today? It is a bit.
Maybe it's because we've been in hot countries before.
You were in Thailand yesterday? got back yesterday. Amazing street
food in Thailand. -- ---some of the best I have ever had.
You can use this with lamb neck? Yes, use all of the forgotten cuts.
Inexpensive and packed full of flavour? Yes.
Now, we have the mayonnaise which has not split! I had some
underneath just in case! There we Are you proud you have made the
mayonnaise? I am quite pleased as it goes! Five minutes of doing this
and 30 years of catering and now I'm doing coleslaw. Go on, then.
Now, this pork, slice it into nice little pieces. It sets up really
firm in the fridge. A blowtorch? Maybe? I'm getting it
on there first, I'm making the coleslaw.
Now I will caramelise the outside of the pork neck to give it a nice
crispy shell. This is the thing you can do in
advance. I suppose that freezes well? Yes, in the fridge that will
keep for a week. No problem at all. So, about the street food, then.
The idea is that it is a mobile kitchen, I suppose? Is it a kitchen,
or do you make it in one place and take it with you? Yes a production
kitchen in Battersea that we launched in May last year. We
launched a hatch so that you can buy food there from Monday to
Friday. We have a vintage airstream trailer, an American caravan. We
converted it. I thought you would have something
fancy! It looks like... It's a cool thing. We converted it. We can move
that around. Then we serve, take the food from the production kitsch
no-one Battersea, load up the trailer, take it down to Liverpool
Street and then serve lunch. There you go, as easy as that. It gives
you more ideas for Marlow. I was thinking of that, hot dog
man! But street food in this country has a bad reputation still.
It is transatlanticing it to a different level.
I don't know, there are many people waking up this morning with a doner
kebabstuck to their face. Don't deny it Robert! I know, scraped it
off! So, this dressing. We need the peppers to go in there. I'll do
that as well! Working hard today, chef.
So, dressing. You have got parsley, mint and basil. A little bit of
English mustard. That goes in there. A little bit of the white wine
vinegar. Have you any rapeseed oil left? Yes, I have got that
Where is it? Here. The oil goes in. Then we add a
roasted green purpose. That help to hold the whole sauce together.
It is hardly a roasted green pepper, is it, really? A burnt green pepper.
Yeah. Is that enough? Good. That goes
straight into cold water. So we have raw celeriac in here.
This is like the fancy French dish made with grain mustard, but
because you are using British ingredients we are using English
mustard? Exactly. Is that difficult? To find
literally the entire menu? It is really difficult. The thing about
it is, to do it in a restaurant where you need a varied menu it is
almost impossible, but as we only serve four menus a day, we change
it regularly, it is more realistic it is a challenge. I wanted to do
99.9% British produce, but Mark, my business partner and a good friend
of mine he wanted to keep it 100%. So we don't use lemon, black pepper,
no vanilla. Butter is allowed? Yes.
But in moderation! Obviously rapeseed oil.
If you can find any, that is! Right, so we are mashing this up.
Half of the grown pepper goes in. Then blend it up to make the
dressing. You finish it off, you dress leaves
with the sauce. All of today's oil! Might as well use it all up,
hey?! Right, there is your plate. So that is white wine vinegar in
there? Vinegar, mustard, roasted grown pepper.
You plunged the pepper in water to get rid of the skin. Nice and
simple. Often you roast them for longer, but this is a quicker way
of doing it. Let's face it, we have invested in
two blowtorchs to do Tom's dish, we may as well use them.
It is all about the blowtorch! trouble is you won't be able to
find one this afternoon, even if you want one! The coleslaw is done.
It is a bit retro today? Coleslaw, chicken chasseur? Yes.
There is the dressing. A little bit of that in there.
How does it taste? Black pepper, that you can't find in the UK, but
you omit that for your bit! Did you add black pepper?! I've been
banging on about British produce! No, that was salt! Just get it on
the plate! A little bit of the... If anyone asks, just say we have
not washed the lettuce. The sauce goes on top. That is your
confit pork neck with celeriac and carrot coleslaw.
With a little bit of black pepper, With a little bit of black pepper,
sorry about that! There we go. Right, you get to dive into this
one. The food just keeps coming to you, Robert.
I like it. That would work well with lamb?
The dressing is like a salsaverde? You cannot use anchovies or capers,
but when you taste it is not missed. Happy with that? Hmm! Right, let's
go back to Sevenoaks to see what Susy has chosen to go with the
juicy pork neck. Jun's dish is a wonderful
combination of on the one hand rich, caramelised confit of pork, and on
the other, a more lifted, vibrant flavours. That means that we need a
bright and refreshing wine to off- set the richness of the pork, but
picking up on the coleslaw and herb dressing. So if I were chosing a
red wine, I would think of a pinnow noir. Something like this from New
Zealand. Although this dish would work well with a red wine, the
apple and green herbs are tipping the balance towards a white. So I
will choose a delicious Italian wine it is the Zenato Villa Flora
Lugana 2010. It is very food-friendly and the
ideal compliment for Jun's confit of pork.
The great thing about Italy is it has a great array of grape
varieties and styles. There is always something knew to discover.
Although Italy's white wines are subtle, they really come into their
own with food. That is lovely. It is herbal and
lemony. When you taste the wine, you can see immediately why it will
work with Jun's dish. It has got lifted apple and lemon zest
flavours that will compliment the pork beautifully. It also has lots
of refreshing acidity to balance the weight of of the meat and
potatoes and picking up on the herbs and the coleslaw, but it is
also only medium-body. So it allows the flavours and the textures in
the dish to really shine through. Jun, it is a subtle refreshing wine
to sit perb Foreign Secretaryly alongside your innovative -- to sit
perfectly alongside your innovative take on the pork.
What do you reckon to the wine? That is great it has the apple in
it, to match with the coleslaw. Perfect.
Not British, Italian, but for ander �9, a bargain there.
A lovely wine. It goes so well with the pork. The Brighton, the flavour
from it is great. Right, let's return to Celebrity
MasterChef and the four hopefuls now have a sec task to complete to
make Gregg and John, the perfect scampi and chips. Is that
difficult? Very. Watch this.
So, now I'm going to take it up a notch, a basic recipe test. Today
we want them to make battered scampi with chips and mayonnaise.
This is a test of palette, touch, knife skills. All of the things
that you need. Can they read a recipe? Organise
organise themselves? That is the question. The first thing they need
to do is get the chips on. Take the potato and cut them into pieces
that are equal. I love chips. They are all about
texture. Crispy on the outside, fluffy in the middle. That is what
makes them brilliant. They are versatile. They go with everything.
They must be blanched first. Dop it into the deep-fryer at 140, they
are going to take five or six minutes. Then the batter. A good
bottle of beer. Two eggs, whisk up the eggs, add to that half of the
beer and then your flour in. Whisk the whole lot.
clearance. Mustard. A teaspoon of vinegar. You whisk it until it
changes colour and becomes or pale. A bit of oil. Slowly, it will start
to emulsifier. I want a decent, thick mayonnaise, as long as it is
held together and it is seasoned well, I will be happy. If they get
it wrong, they have got time to do another one. Do they have the
ingredients? A tiny drop of hot- water. That changes the colour.
That is the mayonnaise. Next, flour and butter for the scampi. As you
pick up the scampi, you waved it into the oil, so it starts to float.
If they do not wave them, they will stick to the bottom of the basket,
and they will have trouble getting them out. The scampi will take
three to four minutes. Then, drop them on to a bit of paper. Spread
the chips evenly around the deep fryer, and in they go. Three or
four minutes for the second lot of cooking. Give it a shake, and let
them drain. The scampi on the plate. There we are. Scampi, chips and
That looks great, I will eat yours! You could eat the celebrities'!
This is a basic recipe Test, and if you get it right, delicious.
recipe is scampi, chips and mayonnaise. 35 minutes, let Cork. -
- let's cook. I have always been passionate about food, I am really
excited. I will hopefully produce some good dishes. I started
practising, so why phoned my mother! I said, I need to spice
this could take it! I have got to trust her! You have had 15 minutes.
20 minutes left. I am hoping to leave here being a more adventurous
cook, better than my husband! Following basic recipes, I am OK.
Having said that, the pressure might get to me! We will see.
On the two minutes to go. I need Your time is up, everybody, that is
The mayonnaise needs to be thicker, the chips need to be Chris Beer,
but there is no disaster. I would The mayonnaise is great, really
good consistency cannot well- seasoned, crispy scampi, soft, the
chips could do with more cooking it, because some of them are hard. You
must be pleased with yourself. I think you are slightly overcooked
on the scampi, undercooked on the chips. Very good mayonnaise. You
have done a decent job. With a bit more care, you could have done a
I am so sorry! What happened? the recipe two or three times, I
had it all planned out. I have made mayonnaise loads of times, and make
it every Sunday. I added vinegar instead of oil. I screwed it up
from there. Let's hope this is a blip, but we have got problems.
have got no scampi or mayonnaise, and the chips are undercooked.
You can see more celebrities go through more gruelling tasks next
week. Time for your questions. Each corner will help us decide what
Robert will be having for lunch. First, Karen from Northern Ireland.
Hello. I have just ordered a rabbit from my butcher, I am not sure how
I cut it. -- cook it. If you treat it like a chicken, the Lloyd White
K pressed, do not overcook it, and the Lake, Cockett slowly. If you go
for the chicken chasseur recipe, you could use that for ever that.
The butcher can portion it for you, and you can fry it and have that
with mayonnaise. Paprika. Treat it like chicken. What dish would you
like? Heaven. John from Dumfries. How was the weather? Fantastic!
Happy New Year! I have got a pheasant, I have not cut it before.
Traditionally, you treat it like a chicken again. Any ideas? You could
do it like chicken chasseur again! Any more ideas?! If you roast it
Hall, it will dry out quickly, because the breast will cook
quicker than the lead. I cook it in a casserole. You marinaded in red
wine, chocolate into small pieces, Cockett in a casserole, with onions,
mushrooms, bacon, chicken stock, and you all done. What dish would
you like? He is good in Hustle, so I would say Heaven. Mary from
Salisbury. I have spent all morning trying to peel some shallots. Is
there an easier way? They will probably say chicken chasseur! The
best way to do shallots is a kettle of boiling water. Things that are
fiddly, put them in a bowl, a kettle of boiling water, pour it
over the top, allow it to go cold, and the skin will come off easier.
What dish would you like? It has got to be the hell. It is 2-1, to
heaven. The usual rules apply, an omelette as fast as you can. Last
year, Tom has slipped to the Orange board. The usual rules apply. As
fast as you can, three eggs. He has piled them up! Two different
techniques. I know they practise! Especially this one! That is quick!
Pretty quick! That was exactly the same time! But not the same
We would serve them for breakfast! That is nice! However... That is an
Did you think you were quicker? You were. You did it in 18.22 seconds,
which puts you there. That knocks another Michelin-starred chef off!
I was pretty much the same. May be a split second quicker. You are
consistent, 17.97 seconds. The great effort. Will Robert get the
chicken chasseur with mashed potatoes? Will it be the duck
breast with cherry sauce? The guys in the studio have not made their
mind up. First, Keith Floyd. He is in Loch Fyne, on the hunt for a
Now, looking for a kitchen. Stay modest and do not set your sights
too high. Choose a house blessed with fertile land and healthy stock.
Remember to wipe your feet as you enter. Cross your fingers as you
say it will not take long. They've really serious cookery
demonstration should start with a few words from Rabbie Burns. When
Honda pinches, stand us instead and send us mutton. It is at least four
years old, it lives on these hills and valleys, nibbling at sage,
thyme, parsley, header. It does not need to be roasted in herbs,
because it has been eating them. It looks like a haunch of Venice and
or beef. You would not think that was lamb. Fist Lake -- this leg,
people call it a gigot. They poach it in water with root vegetables.
Simmered for three or four hours. It is brilliant. Also brilliant,
this remarkable kitchen. It is incredible. Hand-made pots, with
the owner's initials, amazing tiles. It is extraordinary. The doors, the
fittings, it is like a yacht, the Palace. It must have meant a lot of
work, scrubbing the carrots, peeling the potatoes, baking bread.
It is amazing. Cakes and confectionery. This is what
In the busy days of bank wets it would have been a great relief, to
close the door and stay in here. The servants and the staff have
gone, but the laird still makes wonderful creamy butter.
Now, it is meant to be a cooking programme, but let's get back to it.
Thats with amazing? Any way, this is a cookery lesson, let's get down
to business, let's put the toasting fork away and talk about the giggot.
This is to be poached with lovely root vegetables, but later on
served with a caper sauce. Sim to make, a roux, a bit of butter and
flour, add milk and stock from the cooked dish and chuck in the capers.
There we are, Richard, in case you don't know what they are! It must
be simmered for three hours, so the first thing is to pop it into the
water. Into which is a coup of bay leaves, a couple of cloves, a
couple of perer corns and a bit of salt. Then surround it with all of
the vegetables. Because it is cooked slowly, the vegetables will
not disintegrate. You may think that they would mash into a pulp,
but this is going to simmer. This is the laird's pot, by God, I
bet he does not do this that often. Let's put this on to this rather,
Gordon Bennett, this is damned heavy! That will simmer, believe it
or not for three hours. I think it is time, as we say, for me to take
a dram, you to take a break and me to walk around the estate. It is an
estate, from which they say, dreams are made from.
Yes, look, I'm really sorry about this music, but the truth is that
the BBC library was shut that day, we had to borrow this from my
producer. On balance it is better than his other record, Richard
Clayderman Takes The High Road. Here is the loch again.
Noted for its kippers and finest prawns. Thank you! Now to the
business, if like me you have become a gardener, what a fine
place this is to steal a few cuttings, but don't mess with the
salmon or you will be smoked too, like this Loch Fyne beauty.
Aye, thank you! So, there we are, that is about it.
I have been slaving away here. Poaching the giggot in water with
the lovely root vegetables and it is ready for the laird, whom I have
kept waiting. I promised him lufrpbl at... Well, we always do
that. It has run over time. -- lunch.
Any way, tup goes. Up in the lift. -- up it goes.
There with are, Lord, sorry it is late.
It is a petty that mutton has gone with much of our culinary heritage.
Now, then, what I forgot to mention to the viewers is the indispensable
caper sauce. You melt butter, put in flour to make a roux, then add
some milk and as it thickens, add the stock from this into it and
finally, chopped up capers, which you then pour over this.
It is going to go brilliantly with the mutton.
This is a three-year-old runner. I should that I you and I are the
only people in Great Britain eating such a strange dish today. It is
not available. Mutton is almost a, erjorative.
-- a perjorative term. How do we get it into the public
conscious? I think we have to farm Rather like my vineyard wines, that
sort of thing. Any way, John, we have to get on.
They have to find some scenes and stuff to do. Thank you for lets us
use your house. Thank you for letting us muck up your day. I had
a fabulous time. At the end of the day I had the
most excellent boiled giggot. Thank you very much.
Slange! And there is more from Floyd on next week's show. Now it
is time to find out if rob sert facing food heaven or food hell.
Everyone -- Robert is facing food heaven or food hell.
Food heaven is this lovely chicken, chicken chasseur.
A classic dish. Often called the Hunter's Sauce. A French classic.
Also we have the food hell over there, the duck breast. That can be
done classic with cherries, Madeira and potato rosti. What do you think
that they have decided it was 2-1 to everyone at home.
I think they have gone for the duck. The girls did, they stuck together.
You can thank the chefs though, they went for the chicken. Sorry
girls you get the spinach to take girls you get the spinach to take
home! It is the chicken. If you give me the lardons, Tom,
and we will get the mash ready. There are the tomatoes for the
concasse there. That is a classic garnish.
We have seen MasterChef and filleting the fish, this is
probably week four of college after you have learned to chop up the
vegetables. What you have to do is ensure that everybody gets a
portion of meat. So you cut off the legs either side. Then you have the
chef's eye, that is that bit there. Remove that. If you leave it on at
college you fail. That is the best part of the chicken. That is what
the chefs will always go for in a roast chicken.
Is that the same as the oyster? Then you find the knuckle and cut
through. There should not be any cutting through bones. So you have
a thigh and a leg. The same with this, find the knuckle and cut
through. So four pieces of dark meat. Now you need the white meat.
Take the wings off. They don't count. However, I will use these in
the casserole. You can take a point here, 45 degrees off, cut through,
and through there, you should not again cut through any meat. It
should abplain joint. So you have a piece of white meat
there. The end of the breast? Yes.
How are you doing, boys? He has potato over his shoes.
I am more nervous about doing this bit, I know that my cookery teacher
will be watching. There you have the carcass. I trim
this through here. It keeps the meat on the bone. So four pieces of
dark meat and four pieces of white meat and the carcass there.
You leave the meat on the bone as it keep it is moist? That's the one.
So flour this. A little bit of oil in there. We will start the sealing
off. That is what we want want. So the flour is going to add colour to
saling it. It will also -- saling it, but it
will also help to thicken our casserole. So the saling of it is
important. -- sealing of it is important.
The carcass, freeze that and use it for stock.
Right, how are we doing boys, do you have the mash there? Nearly
ready. Tomato concasse? Yes.
What we do now is seal that off really well. Then we have the
onions. Traditionally we use button onions for this one. Now you know a
better way of peeling them. Boiling water, but you can chop these up
into decent chunks. The same with the mushrooms. The same with
everything, the lardons, you can't to be able to taste this stuff. Too
much stuff is cooked too small nowadays.
Seal it up. It is good to have a heavy-based
casserole pan. We have to use one of these.
Flip this over. You want that colour on there. That is really,
are the important when you are doing this. Especially in stews.
Espaerbl a beef stew. The colour -- especially a beef stew. The better
the colour, the better the taste. There is no gravy browning in this.
It is all natural colour. Traditionally we would have tomato
puree. I am going to take that, that is your duck in the oven. It
is like Bull's Eye, that is what you could have won! So, the tomato
puree in there. Pop that in. Then we continue to cook that. Now, I
was always taught to cook tomato puree out, I don't know about you.
It make it is bitter if you put it in at the end. So sale it off. The
-- so seal it off. Then we throw in our onions, the mushrooms.
Can you chop up some herbs? I want more than that! Really? Shall I
chop some herbs? No, I am just giving them something to do. They
have had me running around all morning. Carry on chopping! There
we go. We have got the bacon there. The
whole lot goes in. I add a part of the herbs. There is a lot of
chopped herbs left over for later on. White wine, stock... And it is
one of these dishes that unlike a stew would take a long time. This
is quick. It is about 35 to 40 minutes.
A pinch of sugar. The tomato puree is bitter, so add a pinch of sugar.
The lid on. Or gently cooking on the stove. Then we have this. Now,
you need lots of tomato concasse. These have been peeled and de-
seeded. Lots of parsley and tarragon.
It must be fresh! Not dried! It is all you are given at college, it
seems to save the money it is dried. This brings back memories of...
College! Delicious! A bit of butter, boys.
Butter, yes! A bit of butter. Salt, season it properly.
There you go. We have our mashed potato.
I was thinking one of you lot might pipe this for me, but, you know...
I couldn't have done it better than that! Then we pile this chicken...
There you see. The idea being that one person has got a piece of dark
meat and a piece of white meat. That's why you cut a chicken for
sauting. Pour that over the top. And now you
have your tip to peel the onions. My classic chicken chasseur, not
done since the late '80s, was the last time I did that we have a
Beaujolais, a Beaujolais Lantignie 2010. �7.99. I was only joking
about the chicken, you can come over. This is another cramming wine
that we have got today. Some great win. -- wine.
It is fabulous. Ends on a high? Happy with that?
Without a question. Don't forget, Hustle 9.00pm next
Friday, BBC One for the final series and best of luck with the
play. Two shows today. Well that's all from us today on
Saturday Kitchen Live. Thanks to Tom Kerridge, Jun Tanaka and Robert
Glenister. Cheers to Susie Barrie for the wine choices and our chef's
table guests, Julie and Nicky. All of today's recipes are on the