Browse content similar to 07/04/2012. Check below for episodes and series from the same categories and more!
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Happy Easter. Put those chocolate eggs down, we've got something a | :00:13. | :00:23. | |
:00:23. | :00:36. | ||
whole lot tastier. This is Saturday And welcome to the show. As always, | :00:36. | :00:44. | |
cooking with me live in the studio are two top chefs. First, the | :00:44. | :00:49. | |
culinary pioneer who gave Northern Ireland its first taste of Michelin | :00:49. | :00:57. | |
cuisine, Paul Rankin. And from Soho, it's Alexis Gaultier. Good morning | :00:57. | :01:03. | |
to you both. Good morning. James. Mr Rankin, what are you cooking? | :01:04. | :01:09. | |
Something for Easter Sunday. An aromatic roast chicken with a honey | :01:09. | :01:14. | |
and soy glaze with a vegetable medley. I call it number number | :01:14. | :01:19. | |
vegetables. But they have to watch how to cook it. So it's Sunday | :01:19. | :01:28. | |
roast all in one pack. Yes. Alexis, follow that. This is a bit more | :01:28. | :01:34. | |
refined. I'm just using the chicken whippings, which I'm going to stuff | :01:34. | :01:43. | |
with tomatoes and Parmesan and potato gnocchi and fresh thyme. | :01:43. | :01:49. | |
used to give the wings to the staff! I'll leave those two arguing. | :01:49. | :01:56. | |
And today we have helpings from Rick Stein, Celebrity Masterchef | :01:56. | :02:03. | |
and my favourite man, Mr Keith Floyd. Now, our guest is from one | :02:03. | :02:07. | |
of the most rapidly successful television shows of all time and it | :02:07. | :02:14. | |
happens to be a movie. It's Blake from the In Betweeners. People | :02:14. | :02:20. | |
watching will be going what is all this about? I can't play teenagers | :02:20. | :02:29. | |
forever. This is for your new role? Yes, I'm playing a guy called Keith | :02:29. | :02:34. | |
in a play who is a recovering alcoholic, who has done terrible | :02:35. | :02:42. | |
things in the past and he invites his foster parents over to his flat, | :02:42. | :02:49. | |
because he's on step nine in the recovery process and he asks his | :02:49. | :02:54. | |
parents over for forgiveness. That's a very simple explanation as | :02:54. | :03:03. | |
to why you have a beard! Yes. food heaven, what would it be? I | :03:03. | :03:09. | |
could cook you anything? I love a good steak. And what about the | :03:09. | :03:14. | |
roast chicken? Yes, that's great. What about the dreaded food hell? | :03:14. | :03:20. | |
Food hell would be cauliflower. And you've made it even worse by making | :03:20. | :03:24. | |
it cauliflower cheese because I'm not a huge cheese fan either. | :03:24. | :03:33. | |
That's the idea. Yeah, well, be nice! I'm going to use a sirloin | :03:33. | :03:42. | |
steak cooked in a fiercely hot pan with the classic peppercorn sauce. | :03:42. | :03:49. | |
That sounds lovely. And the food hell is cauliflower cheese and | :03:49. | :03:54. | |
mustard sauce served with a pork chop and wilted cabbage on the side. | :03:54. | :03:59. | |
Can I just have the pork chop? have to wait until the end of the | :03:59. | :04:05. | |
show to see what Blake gets. And if you want to ask a question | :04:05. | :04:11. | |
throughout the show, or during the show, do call on this number. If | :04:11. | :04:17. | |
you do get on the show I'll be asking whether Blake should have | :04:17. | :04:22. | |
food heaven or food hell, so start thinking about it. Have you been to | :04:22. | :04:28. | |
Ireland? No I haven't. You are officially invited. You won't | :04:28. | :04:35. | |
remember much if you go with him! Now it,'s one of the greats, Mr | :04:35. | :04:41. | |
Paul Rankin. Great to have you back on the show. It's always lovely to | :04:41. | :04:47. | |
be here. Now, what is your recipe? It's kind of a classic roast but | :04:47. | :04:50. | |
It's kind of a classic roast but with aromatic. | :04:50. | :04:58. | |
So we have garlic, ginger and scallions inside and this is the | :04:58. | :05:05. | |
vegetables number number vegetables. 5-4-3-2-1 vegetables. | :05:05. | :05:11. | |
Say the carrots take five minutes, you have to put them in first. So, | :05:11. | :05:17. | |
I need ten slices of ginger, just slash the scallions and bash the | :05:17. | :05:25. | |
ginger for me. Classically, you can whack the chicken into the oven but | :05:25. | :05:31. | |
I'm going to brine it. And this is something that makes the chicken | :05:31. | :05:34. | |
deliciously juicy. It gives it a wonderful seasoning and makes it | :05:34. | :05:38. | |
much more tasty. For the brine I have salt and sugar. So just | :05:38. | :05:45. | |
heating up a little of the brine. I have a litre of water. A lot of | :05:45. | :05:49. | |
people worry about this because they think it departs from the | :05:49. | :05:56. | |
flavour, but I think it enhances it. That's five tablespoonfuls of salt | :05:56. | :06:01. | |
and four of sugar for the one litre of water. If you brine it too long | :06:01. | :06:09. | |
it does start to take over the flavour. So allow the brine to cool | :06:09. | :06:15. | |
and in goes your chicken. This it is not a perfect reSeptembercle for | :06:15. | :06:21. | |
this, you want a small one so the brine totally covers it. I brine it | :06:21. | :06:24. | |
for an hour and then you have something like this. It doesn't | :06:24. | :06:30. | |
look any different at all. Yes. what we have to do now is dry the | :06:30. | :06:34. | |
chicken before we season it up and start to roast it. It's very | :06:34. | :06:41. | |
important, actually, when you're doing any kind of roast, to dry | :06:41. | :06:46. | |
your meat. OK. And also cook it at room temperature as well. That | :06:46. | :06:52. | |
helps. Yes. If you have a large piece of fish or a decent-sized | :06:52. | :06:58. | |
piece of meat. Steak, whatever. Sorry, I've dropped a bean. | :06:58. | :07:02. | |
didn't notice. Take it out of the fridge an hour or so before and let | :07:02. | :07:08. | |
it come to room temperature and that's the way to go. Do you ever | :07:08. | :07:12. | |
brine chicken at home? Do you take it out of the fridge and put it in | :07:12. | :07:21. | |
the oven? Pretty much. That's about my expertise, in the oven, done. | :07:21. | :07:28. | |
have five-spice mixed with salt. We don't need too much salt because of | :07:28. | :07:33. | |
the brine. So five spice and a little salt going inside and rub | :07:34. | :07:38. | |
the rest over the top of the chicken. And five spice is one of | :07:38. | :07:47. | |
those classic Chinese seasonings which makes all poultry and pork | :07:47. | :07:52. | |
taste amazing. Now, explain about the vegetables, because I'm nearly | :07:52. | :07:59. | |
there with the last one. In France you have very glamorous names for | :07:59. | :08:06. | |
vegetables. So this is like a little ragout of vegetables. We | :08:06. | :08:10. | |
would blanch them all separately and then refresh them in ice-cold | :08:10. | :08:16. | |
water. And this is quite a lot of work, actually. That's right. | :08:16. | :08:22. | |
what I do is get them ready, and remember the vegetable that takes | :08:22. | :08:27. | |
the longest to cook goes in first. So that's the carrots. They'll take | :08:27. | :08:33. | |
about four or five minutes. And the next to go in will be the beans, | :08:33. | :08:39. | |
which only take four minutes. And we go on like that. And when I do | :08:39. | :08:46. | |
my vegetables like this, my kids eat weigh, weigh more vegetables. | :08:46. | :08:54. | |
What do you call scallions over here? Spring onions. Spring onions, | :08:54. | :09:02. | |
garlic and ginger goes in there. The Holy Trinity of Chinese cooking. | :09:02. | :09:07. | |
That's what Ken Hom calls it any way. | :09:07. | :09:15. | |
So you put this powder all over it? And inside it. And a simple way to | :09:15. | :09:20. | |
tie a chicken. Round the bottom, bring it round there, up round the | :09:20. | :09:29. | |
top and double over on that one so you don't have to have -- you no | :09:29. | :09:37. | |
someone has to press down on the knot. All right, yes. So if you do | :09:37. | :09:46. | |
a double one you don't. It just keeps it neat. Classic tip for | :09:46. | :09:52. | |
roasting a chicken -- oh, that pan is smoking. Did you turn it up! | :09:52. | :09:58. | |
wouldn't do such a thing! classic technique is on one side | :09:58. | :10:07. | |
roast and the other side, very quickly. You did this You did this | :10:07. | :10:13. | |
on purpose. I wouldn't do such a thing. You're such a raskle. | :10:13. | :10:19. | |
Remember, if you want to call, use this line and put your questions | :10:19. | :10:26. | |
through us live later on. This has got to be on the best bits | :10:26. | :10:33. | |
-- remember that time when Paul Rankin burnt the chicken. You start | :10:33. | :10:41. | |
it off in a really nice hot oven. In a hot tray. In a hot tray. | :10:41. | :10:44. | |
Paul's recipe and all the others will be on the website. | :10:44. | :10:50. | |
Bbc.co.uk/saturdaykitchen. And if you want to taste it, I have | :10:50. | :10:55. | |
it on the menu for Sunday lunch tomorrow in Ireland. So get on the | :10:55. | :10:59. | |
plane and come over if you want to come to Ireland. It's all worth it | :10:59. | :11:06. | |
for the chicken. And you're working with another familiar face on the | :11:06. | :11:14. | |
show, Mr Nick Nairne. I have a wee telly show going on called Paul and | :11:14. | :11:19. | |
Nick's food show. And Nick and I travel about the coast of Northern | :11:19. | :11:24. | |
Ireland and Scotland searching out great food. Mostly arguing, I have | :11:24. | :11:33. | |
to say. Yeah? About four tablespoons of light soy sauce. | :11:33. | :11:39. | |
light and not dark? Well, it's a personal preference. You could use | :11:39. | :11:45. | |
a combination or the dark. I find the dark a little bit almost heavy | :11:45. | :11:51. | |
and caramelised and flavoured. Honey and sweet chilli sauce going | :11:51. | :11:57. | |
on and, of course, a wee bit of whiskey. Delicious. A panch of | :11:57. | :12:06. | |
chilli flakes. Now, this recipe. Could you great me the ginger. | :12:06. | :12:11. | |
This recipe is inspired by our staff meal. Because, you know when | :12:11. | :12:17. | |
we have a lot of chickens in the restaurant you are left over with a | :12:17. | :12:21. | |
lot of wings. You make something beautiful out of it. Yes. I used to | :12:22. | :12:29. | |
give them to the staff. You're generous. Yes, they loved them. So | :12:29. | :12:38. | |
we used to make honey, soy cause and a glaze and glaze the chicken | :12:38. | :12:45. | |
wings and they love it. It gives it that tag. That's the ginger. Start | :12:45. | :12:51. | |
the chicken off really hot in the oven, about 220, it will take an | :12:51. | :12:56. | |
hour and ten minutes a chicken that size. Number four going in. After | :12:56. | :13:02. | |
15 minutes you whack on the glaze and baste it over the top. Number | :13:02. | :13:07. | |
two and number four. It's all in there. Five has gone in. This is | :13:07. | :13:15. | |
what it comes out like. You have the beautifully glazed chicken. It | :13:15. | :13:22. | |
looks lovely, doesn't it, guys. Is that not your food heaven? It's | :13:22. | :13:26. | |
pretty close. Another thing I have to show you. You have to hurry up. | :13:26. | :13:32. | |
I've been told in my ear. You said we have time to do everything, | :13:32. | :13:39. | |
James. You know it's difficult with a chicken sometimes, so I like to | :13:39. | :13:48. | |
take the legs off. You just do it like you're boning it. Don't forget | :13:48. | :13:58. | |
:13:58. | :13:58. | ||
you can take that little...We it the oyster, that little part. | :13:58. | :14:07. | |
France we call it "the stupid one leaves it on." What do you mean? | :14:07. | :14:12. | |
means the one who is stupid would leave it on. I'd probably leave it | :14:12. | :14:19. | |
You know how it's difficult to carve a chicken at the table, | :14:20. | :14:23. | |
especially in a family situation. So I let it rest. It's very | :14:23. | :14:27. | |
important to let it rest when it comes out of the oven and when a | :14:27. | :14:33. | |
chicken is cooked it's easy to get the breasts off. There are all the | :14:33. | :14:38. | |
vegetables. You can do it mostly with the hands. I'm teasing it off. | :14:39. | :14:44. | |
So I get it ready at this stage and then I pop it back on a platter and | :14:44. | :14:50. | |
whack the platter lightly in the oven to warm it slightly. We have a | :14:50. | :14:55. | |
cold platter. So you have the ginger, soy and butter in there, | :14:55. | :15:05. | |
:15:05. | :15:07. | ||
James? Yes. The soy has gone in. So So we have our drum sticks, our | :15:07. | :15:14. | |
thighs ....There's All your veg. Look at that delicious cauliflower. | :15:14. | :15:24. | |
:15:24. | :15:26. | ||
Lovely. On goes the chicken, beautifully carved - well.... | :15:26. | :15:31. | |
Beautifully carved! I reckon the veg looks better than that. That's | :15:31. | :15:36. | |
my aromatic roast chicken with the soy and honey glaze and vegetables | :15:36. | :15:44. | |
5-4-3-2-1. 5-4-3-2-1. | :15:44. | :15:48. | |
It's off, it's gone. Over here. It does look fantastic. Dive into | :15:48. | :15:56. | |
that. Amazing. Welcome to estate chicken. And that's all for me. | :15:56. | :16:03. | |
dive into that. I'll go straight for a big bit of chicken. A little | :16:03. | :16:10. | |
broccoli, avoiding the cauliflower. Oh, a bone. It's not that well | :16:10. | :16:16. | |
carved. Personally, I'll go for the veg because I think they're all | :16:16. | :16:23. | |
perfectly cooked! Thanks, James. It's very nice. Right, we need some | :16:23. | :16:31. | |
wine for this, we sent Suzi Barrie to East Sussex this week. What did | :16:31. | :16:35. | |
you choose? It's the Easter holidays so what | :16:35. | :16:40. | |
better place to come than Eastbourne. And I need to find | :16:40. | :16:44. | |
lovely wines to go with in morning's recipies, not just | :16:44. | :16:50. | |
strolling on the beach. Paul's wonderful Asian take on a | :16:50. | :16:54. | |
roast chicken dinner is full of subtle sweet and sour flavours and | :16:54. | :17:00. | |
it's the kind of dish you could serve with a white wine or a red, | :17:00. | :17:06. | |
or even a Rosa. Something like this, which would cope with the spices in | :17:06. | :17:13. | |
the dish. But the honey in this recipe is leading me towards a | :17:13. | :17:20. | |
white wine and a particular grape, a Cono Sur Viognier. This will be a | :17:20. | :17:24. | |
great match for the chicken. Although on paper, Paul's recipe | :17:24. | :17:31. | |
looks hot and spicey, the actual flavours on the plate are | :17:31. | :17:35. | |
surprisingly subtle so we need a wine that's aromatic, but not too | :17:35. | :17:45. | |
:17:45. | :17:45. | ||
much to overpower the dish. That's beautifully fragrant. | :17:45. | :17:50. | |
Ummm. You've got flavours of apricot, ginger and honey here, all | :17:50. | :17:56. | |
which work brilliantly with roast chicken and there's lots of ripe | :17:56. | :18:01. | |
fruit to balance the saltiness and the chilli. And a note to pick up | :18:01. | :18:08. | |
on the five spice and the ginger vegetables. All of this and the | :18:09. | :18:13. | |
roast chicken, I reckon you've got the perfect weekend. It's going | :18:13. | :18:20. | |
down well here. You don't have to eat it all. What do you reckon? | :18:20. | :18:25. | |
me, Suzi always gets it right. The wine is beautifully aromatic, but | :18:25. | :18:34. | |
it has that little hint of residual sugar to balance out the aromatics, | :18:34. | :18:44. | |
and a little bit of honey. wouldn't necessarily drink it on | :18:44. | :18:51. | |
its own, but it goes well with that dish. Ifpt yes, I don't normally | :18:51. | :18:58. | |
drink white wine. It's a little warm because of being in the studio. | :18:58. | :19:03. | |
Later on, Alexis has another way of cooking chicken or the holiday. | :19:03. | :19:11. | |
What is it? It is chicken wings, with gnocchi and broad beans. | :19:11. | :19:18. | |
we catch up with Rick Stein who is in the Lake District and visits a | :19:18. | :19:26. | |
wild boar farmer. I went up to the Lake District because I was very | :19:26. | :19:32. | |
impressed by a man I met at London's Borough Market, Peter Gott. | :19:32. | :19:37. | |
He brings all his produce down from here and believes in rearing his | :19:37. | :19:43. | |
pork and wild boar on a scale which some people would regard as too | :19:43. | :19:47. | |
old-fashioned for modern farming. It might seem odd to be | :19:47. | :19:52. | |
enthusiastic about Peter's pigs, when there is so much distress at | :19:52. | :19:57. | |
the time from foot-and-mouth. It's hard to understand why upland areas | :19:57. | :20:04. | |
of great beauty, like the Lake District, Dartmoor and Exmoor, | :20:04. | :20:09. | |
number numberland all suffered so terribly during the crisis. But I | :20:10. | :20:19. | |
:20:20. | :20:21. | ||
am pleased to say that Peter Gott's herd of wild boar were lucky. He | :20:21. | :20:31. | |
has two types, the friendly French- German crosses, if you can call | :20:31. | :20:37. | |
wild boar friendly. And the Russian variety. I want to get the best | :20:37. | :20:44. | |
product. This is much darker than ordinary pork and suits this | :20:44. | :20:51. | |
Chinese stew I'm going to do, because it's highly aromatic with | :20:51. | :20:57. | |
star anise and dried tangerine peel. You cut the wild boar up into | :20:57. | :21:01. | |
chunks and sprinkle a lot of soy chunks and sprinkle a lot of soy | :21:01. | :21:04. | |
sauce on to it. Then comes the interesting bit. | :21:04. | :21:12. | |
Having marinated the meat in the soy sauce you just deep fry it in | :21:12. | :21:17. | |
ordinary sunflower oil. That is to develop the colour and the favour | :21:17. | :21:26. | |
that the caramelised sugars create. Take the meat out in a perforated | :21:26. | :21:31. | |
spoon. Now pour off the oil and I'm afraid you have to discard it and | :21:31. | :21:36. | |
return the pork back into the pan in which you'll also see a deep, | :21:36. | :21:44. | |
dark crust from the frying. Plenty of flavour there. Use the juices | :21:44. | :21:51. | |
that have come out of resting the meat and add it back in and lots of | :21:51. | :21:56. | |
sliced onions. You can use ordinary pork if you can't get wild boar. | :21:56. | :22:03. | |
Now add a good lot of minced ginger and garlic. Next, the interesting | :22:03. | :22:10. | |
things. Tangerine peel, star anise, cinnamon and a big spoonful of | :22:10. | :22:16. | |
Szechuan pepper. Finally some sugar. You usually find that in a Chinese | :22:16. | :22:22. | |
hotpot and the soy sauce that you marinated the wild boar in. Water | :22:22. | :22:28. | |
to add some extra liquid and a good measure of Chinese rice wine. | :22:28. | :22:33. | |
That's everything and I'm stirring it around. And it's smelling | :22:33. | :22:38. | |
wonderful. This is what is so nice about this stew that's it's so | :22:38. | :22:42. | |
unusual I haven't given this to anybody who doesn't say, "Wow, | :22:42. | :22:50. | |
where does this come from?" and I say, "It's Chinese food" and they | :22:50. | :22:56. | |
say, "What?." Put the lid on and in the oven for an hour-and-a-half. | :22:56. | :23:00. | |
Look at that. It's amazing how much it has reduced and concentrated in | :23:00. | :23:06. | |
just an hour-and-a-half. All you need to do now is take a | :23:06. | :23:14. | |
bowl of slightly sticky Chinese steamed rice and add the | :23:14. | :23:21. | |
arrestingly aromatic red-cooked meat. Later, I went to language | :23:21. | :23:29. | |
dale to meet farm a farmer who keeps Herdwicks. If ever there was | :23:29. | :23:35. | |
a symbol for the Lake District it must be these sheep. It's a very | :23:35. | :23:39. | |
different sheep to the lowland sheep. They didn't breed them, they | :23:39. | :23:43. | |
came from Norway with the Vikings. What is special about the meat? | :23:43. | :23:47. | |
meat is so different from lamb that you get from a commercial sheep | :23:47. | :23:52. | |
that it might be the difference between venison and chicken. It's a | :23:52. | :23:57. | |
very, very different meat. Seriously? Oh, yes. And even as old | :23:57. | :24:06. | |
mutton, if you hang it properly and mature it porlly they slice like | :24:06. | :24:12. | |
butter. How do you like to eat a Herdwick? Roasted with just salt | :24:12. | :24:18. | |
and pepper and slowly in the bottom of the oven. There's nothing better. | :24:18. | :24:24. | |
I couldn't agree more. Mutton is such a rareity, but it has bags of | :24:24. | :24:29. | |
flavour, particularly if the sheep are allowed to graze on the fells. | :24:29. | :24:33. | |
All you need are new potatoes and peas. And mutton, of course, was | :24:33. | :24:39. | |
made for fresh mint sauce. I learnt this technique of butterflying a | :24:39. | :24:43. | |
leg of lamb in Australia, because they do a lot of barbecuing there. | :24:43. | :24:50. | |
And the point is to make the lamb as thin as possible to cook quickly | :24:50. | :24:58. | |
on a barbecue. So I cut through the thickest part there and flatten it | :24:58. | :25:05. | |
out and bash it, to flatten it nufrplly. So it is an inch thick | :25:05. | :25:12. | |
and that will cook quickly on the barbecue. To marinade the lamb take | :25:12. | :25:19. | |
lemon zest and lots of chillies finely chopped. Then take thyme and | :25:19. | :25:25. | |
Rosemary, bay leaves, thinly sliced, garlic and plenty of cracked black | :25:25. | :25:33. | |
pepper. Next, the juice of about half a lemon. Some extra-vergin | :25:33. | :25:41. | |
olive oil. And finally, a lot of sea volt. Now work all of that into | :25:41. | :25:46. | |
the surface of the meat so the flavours all permeate the lamb and | :25:46. | :25:50. | |
turn it over and do the same on the other side and leave for half an | :25:50. | :25:55. | |
hour to an hour to marinate. While that is marinated you light the | :25:55. | :26:00. | |
barbecue, because it's important to give it 40 minutes, and then cook | :26:00. | :26:05. | |
the lamb. What I always do with a barbecue is to start with an | :26:05. | :26:10. | |
intense heat to get very good colour and flavour into the surface | :26:10. | :26:16. | |
of the lamb, but the problem with barbecuing relatively fatty meat, | :26:16. | :26:21. | |
like lamb is that after a while it flares up and then you eat | :26:21. | :26:27. | |
something that is incredibly flamey and acrid. So I like to push the | :26:27. | :26:32. | |
coals to one side and cook the lamb in a more gentle fashion, using | :26:32. | :26:36. | |
almost indirect heat. It works a treat. But if you don't want to do | :26:36. | :26:41. | |
it like that, you can think about putting the lamb into the oven to | :26:41. | :26:49. | |
finish it off. The idea is to produce a lovely brown, smoky | :26:49. | :26:53. | |
flavoured crust. I cut this thicker than for roast | :26:53. | :27:00. | |
lamb because it's grilled and, as you can see, we have two different | :27:00. | :27:07. | |
muscles here so I like to give everybody a slice of each. I'd have | :27:07. | :27:11. | |
it three times a week, given the opportunity! The whole trick here | :27:11. | :27:15. | |
is to keep it simple. Let the flavour of the lamb do the business | :27:16. | :27:24. | |
along with lightly-salted chips and a thinly sliced beef tax toe salad | :27:24. | :27:32. | |
a thinly sliced beef tax toe salad with onion and Basel. Perfect! | :27:32. | :27:38. | |
And remember, mutton is in season now, so have a go at this recipe. | :27:38. | :27:46. | |
Now, I've had a request that quite a few viewers have written in about, | :27:46. | :27:52. | |
Richard Burton, Amanda Hislop, Janemaning and quite a few others | :27:52. | :28:01. | |
want to know how to make the perfect poached egg. Now, a pan of | :28:01. | :28:10. | |
hot water and white wine vinegar. And eggs as fresh as possible. You | :28:10. | :28:20. | |
:28:20. | :28:24. | ||
know it's fresh because crack it into a bowl and if the white | :28:24. | :28:34. | |
:28:34. | :28:36. | ||
separates into two areas that's fresh. Make a whirl wool in the | :28:36. | :28:42. | |
water and keep it boiling, no more than about two minutes. And bring | :28:42. | :28:50. | |
that to the boil and gently turn it round and then have ice-cold water | :28:50. | :28:58. | |
near by because you want to stop the cooking. | :28:58. | :29:08. | |
I'm going to do this with hollandaise sauce and asparagus so | :29:08. | :29:18. | |
:29:18. | :29:19. | ||
you put the eggs into the ice-cold water and keep them. Do you do the | :29:19. | :29:24. | |
eggs one-by-one? Yes, fresh asparagus, bang in season, or just | :29:24. | :29:33. | |
at the start of the season. So, lift out the egg and drop it into | :29:33. | :29:37. | |
ice-cold water and it sets the egg white and stops it from cooking. | :29:37. | :29:42. | |
Keep these in the fridge as they are and just before I'm going to | :29:42. | :29:52. | |
serve it we lift the egg off, trim it off and reheat it. You can tie | :29:52. | :29:59. | |
it in cling film but this is simpler. And you just repeat the | :29:59. | :30:04. | |
process. I've never poached an egg in nigh life. So I'm genuinely | :30:04. | :30:11. | |
taking this in. I'm not surprised because your career has been a | :30:11. | :30:19. | |
whirlwind. Yes, I never wanted to be anything other than an actor, so | :30:19. | :30:24. | |
I went to estate schools and everything. Is this the same school | :30:25. | :30:33. | |
as Leona Lewis. Yes, and Katie Dell. Just chillin out together. And at | :30:33. | :30:41. | |
ten you first got spotted for the West End? I was in Oliver at the | :30:41. | :30:47. | |
Palladium. I remember having my tenth birthday there and I opened | :30:47. | :30:53. | |
my presents and then went off to do the show. I was only in the chorus, | :30:53. | :30:59. | |
but I loved it. You're ten years old and you have no fear. Whereas | :30:59. | :31:03. | |
when I'm doing the play in London, I'm only too aware of how skiry | :31:03. | :31:12. | |
it's all going to be. And now the role you're in, when you were young | :31:12. | :31:19. | |
and in the chorus, you could hide at the back? Yes, if you got a step | :31:19. | :31:24. | |
wrong, no-one noticed. But in this play it's an intimate space and the | :31:24. | :31:29. | |
audience is right on top of you, so you've got to be on top of your | :31:29. | :31:34. | |
game because any small mistakes will be noticed, I think. And the | :31:34. | :31:39. | |
In Betweeners. What an incredible success. It's done really well. | :31:39. | :31:45. | |
Just like that! To be honest, it's the writing. The writers are just | :31:45. | :31:50. | |
brilliant. They're incredibly funny people, but also a lot of the awful | :31:50. | :31:55. | |
stuff that happens to the characters you see, the four lads, | :31:55. | :32:01. | |
genuinely happened to one of them or their mates. You know, like, a | :32:01. | :32:07. | |
girl propositions you and then you skidding along a hallway in socks | :32:07. | :32:14. | |
to try and impress you, even though they've already propositioned you. | :32:14. | :32:18. | |
But you've done three series of the television show and then the film. | :32:18. | :32:23. | |
Yes. You can't have realised at the start of it was going to go on to | :32:23. | :32:28. | |
what it was. You mentioned the writing, but the casting -- the | :32:28. | :32:32. | |
four of you guys seemed to just gel. Again, from the writers and | :32:32. | :32:38. | |
producers, the atmosphere on the set is really kind of, basically | :32:38. | :32:44. | |
everyone regresses. So we're all in mid-20s and we all regress to how | :32:44. | :32:49. | |
we were at 16 or 17 because the writers are so immature and they're | :32:49. | :32:53. | |
always practical jokers. They're the executives so they're supposed | :32:53. | :33:01. | |
to be keeping us all in line, but they dare the actors to eat a whole | :33:01. | :33:05. | |
bag of sweets just before we're going to film. And they're supposed | :33:05. | :33:12. | |
to be keeping us in line. But that must be part of the chemistry of it | :33:12. | :33:18. | |
all? Yes. And even off camera we're still taking the Mick out of each | :33:18. | :33:22. | |
other and winding each other up and it helps on set because the | :33:22. | :33:27. | |
dialogue is written to bespokeen so quickly that you really have to be | :33:27. | :33:32. | |
on it. You can't shut your brain off because you have to be on each | :33:32. | :33:36. | |
other's queues and there's a rhythm to the way the dialogue is written. | :33:36. | :33:41. | |
And it is like being back on school, on set, because if you come in | :33:41. | :33:45. | |
wearing the wrong trainers or there's something different about | :33:45. | :33:51. | |
what you're wearing, that's it for you for the day, you're the guy | :33:51. | :33:56. | |
with the Velcro trainers and you get the Mick taken out of you for | :33:56. | :34:04. | |
the whole day. It's a bit like this when I come on this show! It's | :34:04. | :34:09. | |
nothing like it. I wouldn't dare turn a pan up! | :34:09. | :34:19. | |
:34:19. | :34:19. | ||
Now, in here are two egg yolks, vinegar and a tiny bit of lemon | :34:19. | :34:24. | |
juice which backs quite thick, so you add a little bit of hot water | :34:24. | :34:31. | |
to thin it down. The eggs are not to thin it down. The eggs are not | :34:31. | :34:36. | |
far off. So grab the eggs these sit in the fridge in the ice cold water | :34:37. | :34:41. | |
as they are. And drop the eggs back in the water. And it just sets. You | :34:42. | :34:47. | |
can peel off the excess bit of whites. They can sit off the heat, | :34:47. | :34:53. | |
like that. Turn them off while I get ready for everything else. And | :34:53. | :34:59. | |
this is a different role now? Keith is a recovering alcoholic and | :34:59. | :35:04. | |
he invites his foster parents over for forgiveness for all the things | :35:04. | :35:09. | |
he's done, but he still blames them for the person he's become. He's | :35:09. | :35:14. | |
done a lot of sexual and abusive things in the past and the people | :35:14. | :35:20. | |
who suffered were his foster parents. But he still blames them | :35:20. | :35:25. | |
thinking they had something to gain by having him in their house. So it | :35:25. | :35:29. | |
will be interesting when the audience think, whether they blame | :35:29. | :35:34. | |
Keith or the parents. And I'm assuming that it is difficult when | :35:35. | :35:39. | |
you've been in a huge role, like the In Betweeners and people know | :35:39. | :35:43. | |
you for that, to try and do something serious, or do you want | :35:43. | :35:49. | |
to jump out of that and not be stereo cast? The thing is, that | :35:49. | :35:54. | |
role in the In Betweeners has done very well for me. But there's no | :35:54. | :35:58. | |
point in me playing another dumb Londoner. Because I've done it and | :35:58. | :36:02. | |
it's done well. So you want to pursue other things. I've been | :36:02. | :36:09. | |
lucky enough to play other roles. I did a TV series here and in America | :36:09. | :36:16. | |
called the increasinging poor decisions of Todd, where I was like | :36:16. | :36:23. | |
an evil genius. And there were great people in that. And John Hann | :36:23. | :36:29. | |
from Mad Men in the second series, who was playing my butler. So that | :36:30. | :36:39. | |
was great to be really posh and bossing around the guy from Mad Men. | :36:39. | :36:48. | |
And there you are, serve it and the egg yolks will be like that. When | :36:48. | :36:58. | |
:36:58. | :37:00. | ||
is the play on again? At the Trafalgar studios from 21st May. | :37:00. | :37:07. | |
You can cook every single one and they will be like this. It's | :37:07. | :37:13. | |
dribbling down my chin. If you want me to demonstrate a skill on the | :37:13. | :37:18. | |
show or if you have a tip for us, drop us a line. We'll be cooking | :37:18. | :37:28. | |
:37:28. | :37:30. | ||
for Blake at the end of the show. Will it be food heaven a steak with | :37:30. | :37:36. | |
classic peppercorn sauce with green beans and buttery mashed potato. Or | :37:36. | :37:45. | |
could he be facing food hell. Cauliflower with a cheese sauce. | :37:45. | :37:54. | |
You have to wait until the end of the show to find out. Now, | :37:54. | :37:57. | |
Celebrity Masterchef and the four hopefuls have to cook for hospital | :37:57. | :38:02. | |
staff in London. This one is particularly difficult. Cue the | :38:03. | :38:11. | |
carnage. It's the morning of day two. Now, | :38:11. | :38:15. | |
Justin, Sharon, Colin and Danny face their first outside catering | :38:16. | :38:25. | |
:38:26. | :38:52. | ||
one of the busiest hospitals in London. Over 7 -- 700,000 patients | :38:52. | :38:56. | |
a year and 4,000 dedicated staff. It's those staff that you are | :38:56. | :39:03. | |
making lunch for today. This is all about mass catering and | :39:03. | :39:08. | |
each team today is going to be tasked with cooking 40 meat dishes, | :39:08. | :39:13. | |
40 vegetarian dishes and 30 hot desserts. That's a huge amount of | :39:13. | :39:19. | |
food. Lunch is at 12.30. Good luck. Off you G | :39:19. | :39:25. | |
Overseeing service today will be Head Chef, Graham Haden. | :39:25. | :39:30. | |
You've got a lot of work to do today in a short space of time. In | :39:30. | :39:34. | |
front of you are the ingredients that you're going to be cooking | :39:34. | :39:40. | |
today. So you know what you've got to do. The two teams have to invent | :39:40. | :39:45. | |
two mains and a pudding from ingredients including lamb mince, | :39:45. | :39:52. | |
salmon and pork, together with a selection of vegetables and fruits. | :39:52. | :40:00. | |
I vote for shepherd's pie. I do courgettes niecely, you sparpen | :40:00. | :40:06. | |
them like a pencil. They also have the run of the larder. | :40:07. | :40:10. | |
Here's something I prepared earlier! | :40:10. | :40:17. | |
We don't want to get too complicated. Are you ready with | :40:17. | :40:23. | |
your menus. Salmon with rice and courgettes. And a vegetable bake | :40:23. | :40:30. | |
and apple crumble. Gentlemen? want to do shepherd's pie. And for | :40:31. | :40:38. | |
the vegetarian option a stuffed pepper. And your dessert? Apple | :40:38. | :40:43. | |
strudel. Time is getting on. Crack on. The teams now have two-and-a- | :40:43. | :40:48. | |
half hours before service. What takes the longest? The vegetables, | :40:49. | :40:54. | |
rice and apples. Anything that's hard needs to be getting on with | :40:54. | :41:00. | |
and isle' start with the shepherd's pie. Why don't one of us do the | :41:00. | :41:09. | |
potatoes. Do we have a machine? Does someone have to do the | :41:09. | :41:16. | |
potatoes manually? Yes. Do they? I yes. You're doing the bake and | :41:16. | :41:26. | |
:41:26. | :41:27. | ||
you're doing the salmon. Who will do the pudding. Both of us. | :41:27. | :41:34. | |
need to chop quicker. I know, but I can't. As Danny puts the salmon in | :41:34. | :41:40. | |
the fridge to work on later, the others are working on the | :41:40. | :41:47. | |
shepherd's pie. We need to do 40 potatoes. This will take forover. | :41:47. | :41:53. | |
It's mind over matter. It has to be done. I want the diners to feel the | :41:53. | :42:00. | |
love in every spud. 30 minutes in and Danny gets started on the | :42:00. | :42:06. | |
dressing for his salmon while Sharon is still chopping her veg. | :42:06. | :42:14. | |
You love to chop. I just love to chop! I'm a-choppin'! Is that | :42:14. | :42:23. | |
enough? No, that's fine. With her veg in the oven, Sharon moves on to | :42:23. | :42:29. | |
preparing her tomato sauce. Just sweat that off now. It's not like | :42:29. | :42:38. | |
my one at home for a fiver! What a monster! | :42:38. | :42:47. | |
Right. That's your tomato sauce base. How satisfying is that! | :42:47. | :42:50. | |
Meanwhile, Colin and Justin are both still working on their | :42:50. | :42:56. | |
shepherd's pie. It's a physical workout cooking | :42:56. | :43:03. | |
this amount of lamb. This is hard going! Are you still doing them | :43:03. | :43:11. | |
potatoes. Is there a quicker way of doing them? Yeah, move your hands. | :43:11. | :43:18. | |
Justin has finally transferred his mince into the industrial pan. | :43:18. | :43:25. | |
at this for a spatula, it's amazing. Half the cooking time has passed | :43:25. | :43:30. | |
and throughout the hospital staff members are nearing the end of a | :43:30. | :43:35. | |
busy morning shift. Danny and Sharon have moved on to | :43:35. | :43:38. | |
their pudding. But their salmon will need to be cooked just before | :43:38. | :43:48. | |
:43:48. | :43:51. | ||
service. That one can go there. That goes on | :43:51. | :44:00. | |
the top, but never mind. Thank you. Across the kitchen, Justin and | :44:01. | :44:05. | |
Colin finaly decide to split the work load. Colin takes on the | :44:05. | :44:10. | |
peppers, while Justin chops the apples for the strudel. I have | :44:10. | :44:15. | |
something like 35 apples to be cooked and they need to be softened | :44:15. | :44:19. | |
and cooked inside the pastry. We have an awful lot to do so and the | :44:19. | :44:25. | |
time is running out. Have you got the mixture for those peppers? | :44:25. | :44:31. | |
yet. And where is the pudding. apples need to be cooked. Oh, my | :44:31. | :44:39. | |
word! They've made a list and they think | :44:39. | :44:44. | |
that's organised and it's done. But they didn't work through it. Colin, | :44:44. | :44:50. | |
be mindful of the fact that we still need to get these peppers | :44:50. | :44:59. | |
cooked in time. How many have you got? 30. We need 40. Oh, no, I've | :44:59. | :45:06. | |
only done 306789 I was supposed to do 40. | :45:06. | :45:16. | |
I've only got 31. Oh, my God. I I've only got 31. Oh, my God. I | :45:16. | :45:18. | |
need another nine peppers! I've got loads here if you want | :45:18. | :45:24. | |
them. You can find out if the teams managed to get their dishes out in | :45:24. | :45:29. | |
20 minutes or so. Still to come. Keith Floyd is in Ireland today | :45:29. | :45:35. | |
cooking spiced beef with mashed potato and the slurp of the black | :45:35. | :45:45. | |
:45:45. | :45:49. | ||
stuff. It's Easter and everyone's getting EGG-cited! But we SHELL be | :45:49. | :45:55. | |
using real ones in the omelette challenge. And will it be food | :45:55. | :46:04. | |
heaven, a peppercorn sauce steak or food hell, cauliflower cheese. Now, | :46:04. | :46:12. | |
up next is alex is in the kitchen. -- Alexis. Welcome to the show. | :46:12. | :46:18. | |
It's your first time. Yes, absolutely. On the menu? Something | :46:18. | :46:25. | |
very refined and a little bit French. Stuffed chicken wings | :46:25. | :46:33. | |
stuffed with tomatoes and chervil. And broad beans. So Blake, you | :46:33. | :46:41. | |
don't get a free dinner. What am I doing? The broad beans. And we need | :46:41. | :46:48. | |
doing? The broad beans. And we need the two skins out as well. | :46:48. | :46:54. | |
You do roughly chopped tomatoes and chervil and I will start with my | :46:54. | :46:59. | |
chicken wings. Very simple. That's not the part we give to the staff. | :47:00. | :47:05. | |
We keep it for customers. You are removing the bone. Exactly. I've | :47:06. | :47:13. | |
cut on both sides and they very nicely. It's so simple, I just pull | :47:13. | :47:21. | |
it out the bones from the middle. And that gives you a pocket for the | :47:21. | :47:27. | |
stuffing. Exactly. A little pocket I can put the stuffing in. You are | :47:27. | :47:35. | |
very classically trained. Yes, a bit too much, sometimes. And you | :47:35. | :47:42. | |
worked with Mr Decasse in Monaco for many years. Yes, I spent a lot | :47:42. | :47:49. | |
of time learning what French food was all about until I decided to | :47:49. | :47:54. | |
try it for myself and I came to London and discovered all the | :47:54. | :48:00. | |
different restaurants, like Indian restaurants. Until I came here I'd | :48:00. | :48:06. | |
never been to an Indian restaurant. It's true. You don't have the | :48:06. | :48:12. | |
different types of cuisine in France like you do in London or | :48:12. | :48:18. | |
America or Australia. That's right. Sometimes they're probably a bit | :48:18. | :48:24. | |
too French. So who would you say is the most progressive restaurant | :48:24. | :48:31. | |
scene, the UK or France? definitely the UK. But you wouldn't | :48:31. | :48:37. | |
have been saying that 20 years ago. It's incredible what has happened. | :48:37. | :48:42. | |
People like James Martin have changed the British food screen. | :48:42. | :48:49. | |
haven't. This is how to poach an egg. That's all! | :48:49. | :48:55. | |
Right. This is the ricotta, a touch of garlic and the sun-blushed | :48:55. | :48:59. | |
tomatoes there. And if you could add the chervil. The idea of this | :48:59. | :49:04. | |
dish is it has to be very nice and fresh and very now. It's a lot of | :49:04. | :49:09. | |
vegetables and a little bit of meat. You're making the sauce to go with | :49:09. | :49:19. | |
:49:19. | :49:20. | ||
this here? Yes, a classical French jus. What is it? A chicken jus. Jus | :49:20. | :49:27. | |
for juice. So we caramelise the male. If my mother is watching, | :49:27. | :49:33. | |
that's gravy. Yes! So the onion and the tomatoes. | :49:33. | :49:39. | |
the smallest egg you can find. And salt and pepper and olive oil and | :49:39. | :49:45. | |
Parmesan. Quickly, quickly! doing it. You've got seasoning in | :49:45. | :49:50. | |
there. OK, you can start the potato, please. I need to get on with this. | :49:50. | :49:56. | |
I can't believe what you've got us doing over here. Do the viewers | :49:56. | :50:03. | |
know what we're doing! I have no nails. We are peeling broad beans | :50:03. | :50:09. | |
before they are cooked and then we're splitting them in half. This | :50:09. | :50:15. | |
is what you want, Alexis? Yes, this is what I want. And we're not going | :50:15. | :50:22. | |
to eat them! Now, you're going to do this with a little gnocchi. Them | :50:22. | :50:29. | |
us about the place you have now. It's in Soho. It's a lovely French | :50:29. | :50:34. | |
restaurant in the centre of London. And this is where you can have | :50:34. | :50:39. | |
these little delicacies. So have you changed your cooking style | :50:39. | :50:44. | |
things you were over here? Have you adapted it slightly? I haven't | :50:44. | :50:50. | |
adapted but I'm a lot more open- minded in terms of ingredients and | :50:50. | :50:58. | |
I use mainly British ingredients. Like we use a lot of asparagus and | :50:58. | :51:03. | |
broad beans and it's exciting because I believe only ingredients | :51:03. | :51:10. | |
that are near us are good. So, look at this, just a little pocket of | :51:10. | :51:15. | |
cling film and put my chicken in and twist it. Do you want a little | :51:15. | :51:21. | |
water in there, chef? Yes, please. A bit more. Thank you very much. | :51:21. | :51:27. | |
You see a nice brown jus. And this is the one I put in earlier on. So | :51:27. | :51:35. | |
now the gnocchi. Have you mashed the potato. Yes. That's only had | :51:35. | :51:40. | |
four-and-a-half minutes so it needs a little longer. So, the potato. | :51:40. | :51:49. | |
Salt, cornflour, we use. Cornflour, normally you would use flour | :51:49. | :51:59. | |
:51:59. | :52:00. | ||
but...an egg yolk. And a little more. And then I mix this together. | :52:00. | :52:06. | |
I'll whisk that up for you. That's very important if you can add just | :52:06. | :52:11. | |
a touch. Thank you very much. So, we have the potato here. Perfect. A | :52:11. | :52:20. | |
nice texture. If you can add a little bit of cornflour. Just a | :52:20. | :52:26. | |
touch. Stop! Thank you. Normally you'd use flour for this. Cornflour | :52:26. | :52:32. | |
is a lot lighter and it doesn't make the gnocchi taste like a | :52:32. | :52:38. | |
basketball. It's nice and soft. You have a perfect texture. And are you | :52:38. | :52:45. | |
going to use a little flour to roll it out. Yes, roll it a bit. | :52:45. | :52:53. | |
many beans do you need? More than that. Life is too short! But it is | :52:53. | :53:01. | |
so relaxing to do them. You can find all of today's recipies on our | :53:01. | :53:07. | |
website. And dishes from previous shows. | :53:07. | :53:11. | |
Tomorrow morning, I'll be sharing some of my favourite recipies over | :53:11. | :53:19. | |
the years in a new edition of Best Bites on BBC Two tomorrow morning. | :53:19. | :53:26. | |
You can take that out. And I've done the little balls of gnocchi. | :53:26. | :53:36. | |
Try to make them a similar size. That's hot! Shall I believe him! | :53:36. | :53:46. | |
:53:46. | :53:54. | ||
is hot! So, one, two, three. It's very light. But the texture of the | :53:54. | :54:00. | |
potato needs to be exact for that. It has to be very soft. And those | :54:00. | :54:08. | |
baking potatoes are perfect for that. A little bit of olive oil. So | :54:08. | :54:14. | |
I have the chicken here which I'm going to open and push it here and | :54:14. | :54:24. | |
:54:24. | :54:30. | ||
it all comes out nicely. Some little cushions of chicken. I need | :54:30. | :54:35. | |
more butter, thank you very much. So I add butter. We have plenty in | :54:35. | :54:45. | |
this studio. Don't worry about that. No, no, no! I need to put the | :54:45. | :54:51. | |
gnocchi in. Yes, thank you very much. Are you going to use the | :54:51. | :54:59. | |
broad beans or not?! Why were we doing these beans. You just take | :54:59. | :55:05. | |
them home to your staff! I'll make a nice salad with these. Do you use | :55:05. | :55:11. | |
those? Yes, we make a soup with them, of course. And the gnocchi | :55:11. | :55:16. | |
just wants to lift to the surface. Yes, the moment they are up we have | :55:16. | :55:21. | |
to remove them because they are very fragile. We didn't put a lot | :55:21. | :55:31. | |
:55:31. | :55:44. | ||
of egg or flour. This is perfect! And then just in the butter. I need | :55:44. | :55:53. | |
some fresh thyme as well. Thank you very much. A little bit? Yes. So, I | :55:53. | :55:57. | |
caramelise lightly the gnocchi in this lovely brown butter that | :55:57. | :56:04. | |
tastes of the chicken as well, plus the stuffing. I have my jus ready | :56:04. | :56:10. | |
here. Ready to plate when you are? Yes. So we start with the potato | :56:10. | :56:20. | |
:56:20. | :56:23. | ||
gnocchi. Ummm. This is the kind of food I love. Not a lot of meat, a | :56:23. | :56:28. | |
lot of stuffing. Because you're doing a new book based on | :56:28. | :56:36. | |
vegetables aren't you? Yes, it's going to be called Vegetronic and | :56:36. | :56:46. | |
:56:46. | :56:46. | ||
it will be out next year and it's all about being flexitarian, rather | :56:46. | :56:52. | |
than being....And Put that on there? Yes, the vegetables and | :56:52. | :56:56. | |
fresh thyme. There you go. Thank you very much. So you see the broad | :56:56. | :57:01. | |
beans, very lightly tossed. We don't want to do anything else with | :57:01. | :57:06. | |
them. No need to blanch or boil them or anything, just like that. | :57:06. | :57:12. | |
The real stuff. I'll put that round as well. And a few bits of chervil | :57:12. | :57:20. | |
as well. And here we are. And what is that? | :57:20. | :57:25. | |
That is chicken wings stuffed with tomatoes and served with gnocchi | :57:25. | :57:29. | |
and broad beans. I'll have that tomorrow. | :57:29. | :57:37. | |
Shall I take it away. Tell us what it is again. Stuffed chicken wing | :57:37. | :57:45. | |
with gnocchi and salted broad beans with thyme. Cue the music! We got | :57:45. | :57:55. | |
:57:55. | :57:59. | ||
with thyme. Cue the music! We got there. | :57:59. | :58:04. | |
Bon Appetite. And it looks very sixle. That is fantastic. And I've | :58:04. | :58:10. | |
played a big part in it by doing the broad beans. I'm really proud | :58:10. | :58:16. | |
of myself. Let's go back to Eastbourne and see what Suzi chewss | :58:16. | :58:26. | |
:58:26. | :58:33. | ||
Alexis has created a really sum ry dish for us this week and I'm | :58:33. | :58:38. | |
looking for a refreshing white wine to drink with it. You can go with | :58:38. | :58:44. | |
lots of things, a wine from Spain or France would go well, but | :58:44. | :58:54. | |
:58:54. | :58:55. | ||
because of the ricotta and the gnocchi I'm going to go Italian and | :58:55. | :59:02. | |
choose the Quadro Sei Gavi. Italy produces loads of interesting food- | :59:02. | :59:08. | |
friendly white wines, like this, that are definitely worth trying. | :59:08. | :59:17. | |
That's really lifted and floral. What we have here is a young wine | :59:17. | :59:22. | |
with fresh acidity that will balance the soft, creamy ricotta | :59:22. | :59:27. | |
and the potato gnocchi. There are zesty flavours that will work well | :59:27. | :59:32. | |
with the chicken and there's a herbal note that will pick up on | :59:32. | :59:38. | |
the thyme, the chervil and the sun- dried tomatoes. Alexis, here is a | :59:38. | :59:43. | |
lovely summary wine that will be a perfect match for his chicken wings. | :59:43. | :59:47. | |
There's not a lot left there. What do you think of the choice? It's | :59:47. | :59:51. | |
perfect. It has a good balance and it's very round, perfect. Another | :59:51. | :59:57. | |
good choice. For me, that's one of the most perfect food matches I've | :59:57. | :00:01. | |
ever tasted on this show. It's zoning right in on the flavours. | :00:01. | :00:07. | |
And I'm a huge fan of modern Italian whites. And what is good | :00:07. | :00:11. | |
about this, you've left all the broad beans! | :00:11. | :00:16. | |
Let's go back to Masterchef and see whether the celebrities were able | :00:16. | :00:22. | |
whether the celebrities were able to serve their food on time. | :00:22. | :00:29. | |
You have one hour before service. Time is absolutely busting us apart | :00:29. | :00:38. | |
here. Sharon's vegetable bake is ready for assembly. | :00:38. | :00:45. | |
As Sharon's vegetable bake goes into the oven, Danny pan fries the | :00:45. | :00:49. | |
courgettes for his salmon dish. These are very bland I have to | :00:49. | :00:55. | |
think what I can put in them. A bit of coriander and dried chilli. | :00:55. | :00:59. | |
Meanwhile, Colin and Justin are behind making the stuffing for | :00:59. | :01:05. | |
their peppers. While the boys race to stuff their | :01:05. | :01:11. | |
peppers, Sharon is already taking her pudding to the pass. Put it in | :01:11. | :01:19. | |
the hot plate. I will. With 20 minutes to go, Justin | :01:19. | :01:23. | |
starts putting together the apple strudel. I've never made strudel | :01:23. | :01:33. | |
:01:33. | :01:34. | ||
before so I'm running at a brick wall here. Justin, your strudel is | :01:34. | :01:41. | |
stuck to the bench. You're not going to butter the tray or | :01:41. | :01:51. | |
:01:51. | :01:55. | ||
anything? Well, it's safe to say the strudel not looking quite as it | :01:55. | :02:01. | |
should have done. However, I need to get it in the oven now. Cook it | :02:01. | :02:09. | |
now and if it's not right it won't be used for service. Danny's salmon, | :02:09. | :02:16. | |
dressed with soy sauce and spring onions is ready for the oven. | :02:16. | :02:20. | |
minutes! I thought they were in the oven? | :02:20. | :02:28. | |
They're cooked but they're going to grill the potato. | :02:28. | :02:35. | |
I've got loads of them, remember. Come on, guys, I need this food on | :02:35. | :02:45. | |
:02:45. | :02:50. | ||
the hot plate now. Are they cooked? If not, leave them. Five minutes | :02:50. | :02:55. | |
and then we're done. Put those in and get the others out and see what | :02:55. | :03:03. | |
they are like. It's now 12.30 and the canteen is open. But with some | :03:03. | :03:08. | |
of the food yet to reach the pass, the hospital staff will have to | :03:08. | :03:13. | |
wait. You've got to stand and serve it, are you happy to do that? | :03:13. | :03:19. | |
You have a queue outside waiting for food and it's about 120 people | :03:20. | :03:29. | |
:03:30. | :03:33. | ||
long. Danny, bring your salmon. Quick, go, go, go. | :03:33. | :03:39. | |
Danny and Sharon have made salmon with rice and courgettes. A | :03:39. | :03:46. | |
vegetable bake and an apple crumble. Colin and Justin are serving | :03:46. | :03:53. | |
shepherd's pie, peppers stuffed with rice and cheese and a dessert | :03:53. | :04:03. | |
:04:03. | :04:07. | ||
of apple strudel. Shepherd's pie. | :04:07. | :04:12. | |
The shepherd's pie is an instant hit. | :04:12. | :04:22. | |
:04:22. | :04:25. | ||
There you go. Soon Danny's salmon and Sharon's vegetable bake also | :04:25. | :04:28. | |
prove popular. If you want any soy sauce there is | :04:28. | :04:35. | |
some over there, with the rice. After a busy start for Colin and | :04:35. | :04:44. | |
Justin, business has slowed down. Colin and Justin's shepherd's pie. | :04:44. | :04:47. | |
What prethey doing for the two-and- a-half hours they were supposed to | :04:47. | :04:53. | |
be cooking. I don't know what they were up to! The meat is tasty and | :04:53. | :04:58. | |
well seasoned. I love the thick gravy holding it all together. I | :04:58. | :05:03. | |
would have liked the potatoes to be properly baked on top, not just | :05:03. | :05:09. | |
grilled. It's not bad. I think that's a decent dish. The sort of | :05:09. | :05:19. | |
:05:19. | :05:19. | ||
thing I would order. That's corrugated cheese! The pepper is | :05:19. | :05:24. | |
far too strong. It's not cooked enough. The rice is just flavoured | :05:24. | :05:29. | |
but not really seasoned. Big hunks of cheese in it. It's not very nice, | :05:29. | :05:34. | |
Mr Wallace. I don't like it at all. The filling is very good, but the | :05:34. | :05:41. | |
pepper was not cooked as much as I would like. Back at the pass, Danny | :05:41. | :05:46. | |
and Sharon's section is still thriving. There's only two salmons | :05:46. | :05:51. | |
left. Nearly out. It's going down very, very quickly. Unfortunately, | :05:51. | :06:01. | |
:06:01. | :06:04. | ||
we're out of fish. There is vegetable bake. Nice Mediterranean | :06:04. | :06:08. | |
vegetables, sweetness and seasoning all mingling and melting into each | :06:08. | :06:14. | |
other. I would like the potatoes more crispy, but I like that. | :06:14. | :06:18. | |
has a lovely tomato sauce in there and the vegetables are still | :06:18. | :06:23. | |
crunchy. That's not bad. I'm very impressed. I'd eat the whole thing. | :06:23. | :06:29. | |
The courgettes are not overcooked but well seasoned. And the salmon | :06:29. | :06:35. | |
is nicely grilled. It looked good and tastes great. I think he's done | :06:35. | :06:40. | |
a really, really good job. That's nice. What a lovely light lunch. | :06:40. | :06:44. | |
Colin and Justin's main courses have not sold out but they are | :06:44. | :06:52. | |
hoping their pudding will be more of a hit. You're welcome. Enjoy it. | :06:52. | :06:57. | |
Thank you. Colin and Justin's apple strudel. The apple were stuck to | :06:57. | :07:04. | |
the bench when Justin tried to get it off the bench and what we end up | :07:04. | :07:10. | |
with is some filo pastry, a tiny portion because they didn't make | :07:10. | :07:16. | |
very much. And we have a tiny little bit of apple and on the side | :07:16. | :07:24. | |
a nice piece of cinnamon bark. is undercooked apple inside. | :07:24. | :07:29. | |
Unsweetened pastry with a good dash of cinnamon on it. And thankfully | :07:29. | :07:33. | |
they have some pretty good custard on it to take away the taste. | :07:34. | :07:43. | |
:07:44. | :07:47. | ||
no. That's not good. That's a really, really bad shame. | :07:47. | :07:51. | |
They've managed to get a crispy top on it. The fruit is nicely | :07:51. | :07:58. | |
sweetened and it's juicy. That's nice. I am really quite blown away | :07:58. | :08:04. | |
by Danny and Sharon and the food they have produced. Lunch is | :08:04. | :08:13. | |
finished. Thank you very much, chef. Well done, you twufplt | :08:13. | :08:20. | |
-- two. And you can see more from celebrity | :08:20. | :08:28. | |
master chef next week. Right. Time for your questions. Linda, what is | :08:28. | :08:31. | |
your question? I bought some samphire at the supermarket | :08:31. | :08:39. | |
yesterday, so I need to know what to cook can with. It is in season. | :08:39. | :08:46. | |
For samphire blanch them in boiling water and pan fry in butter lemon | :08:46. | :08:54. | |
juice and a little olive oil. 30 seconds. Very simple. Would you | :08:54. | :09:01. | |
like hell or heaven on at the end of the show? Hell! It's not | :09:01. | :09:07. | |
personal. And another Lynn from Morecambe. What is your question | :09:07. | :09:11. | |
for us? Decent roast potatoes. Would you boil them first. First of | :09:11. | :09:20. | |
all, type of potatoes? Yeah, the good ones are things like Rossette. | :09:20. | :09:24. | |
Maris Piper and that's really, really important. And I do boil | :09:24. | :09:33. | |
them before not all the way. Five or ten minutes. Drain them off and | :09:33. | :09:38. | |
give them a little bash and roast them in a really hot oven. Do you | :09:38. | :09:43. | |
use goose fat? Oh, yes, all of that. And what would you like to see at | :09:43. | :09:48. | |
the end of the show, heaven or hell? Heaven. One a piece. Kate, | :09:48. | :09:53. | |
are you there? And what is your question? I bought a leg of lamb on | :09:53. | :09:58. | |
the bone for tomorrow. To feed up to eight. What is the best way to | :09:58. | :10:03. | |
cook it. I'm going to do that, if that's all right. It is bang in | :10:03. | :10:09. | |
season. I would go out today and go to the pet shop and get yourself | :10:10. | :10:14. | |
some hay. Just a little sprinkle of hay in the bottom of the tray. Take | :10:14. | :10:20. | |
the lamb and place it on the hay. You don't need much. Just a bed of | :10:20. | :10:25. | |
hay. Place the lamb on the top, salt and pepper on the top and | :10:25. | :10:31. | |
roast it in the oven on the hay. It is delicious, for an hour-and-a- | :10:31. | :10:37. | |
half. Lovely, thank U And heaven or hell? Oofrpblgts heaven, please. | :10:37. | :10:45. | |
And you could always do what Rick did earlier. Now, on with business. | :10:45. | :10:49. | |
The omelette challenge. The usual rules apply, but Mr Rankin is right | :10:50. | :10:59. | |
at the top. He's pretty quick so, Alexis who would you like to beat? | :10:59. | :11:06. | |
Well, him for a start. But every single French chef on this show. | :11:06. | :11:16. | |
:11:16. | :11:36. | ||
quick. He is still seriously quick. He has many years of experience. | :11:36. | :11:46. | |
:11:46. | :11:46. | ||
Don't be a perfectionist, just get it on there. A bit of coaching! | :11:46. | :11:56. | |
:11:56. | :11:57. | ||
Good one. Right. This one has shell in it. He put that in. Did you see | :11:57. | :12:03. | |
the nurture as we were kicking off. Straight in there. We invented | :12:03. | :12:13. | |
omelette in France. I know. wanted to beat Michelle Roux. | :12:13. | :12:21. | |
don't think I did. You did it in 3 8 seconds and over. But it's not | :12:21. | :12:29. | |
going on the board, because it was rubbish. Rankin? I would have been | :12:29. | :12:35. | |
quicker but for the push! weren't quicker. | :12:35. | :12:40. | |
Now, enjoy this classic slice from Keith Floyd. He travels to Ireland | :12:40. | :12:45. | |
today and surprise, surprise, he's managed to find the only vineyard | :12:45. | :12:55. | |
:12:55. | :13:07. | ||
in the entire country. He's legend. Longueville House is not on a knoll | :13:07. | :13:16. | |
or a hill, but overlooking the Irish Rhine, the Blackwater river. | :13:16. | :13:20. | |
These fields that surround the house provide most of the produce | :13:20. | :13:26. | |
that the present incumbents, Jane and Michael, use in the restaurant. | :13:26. | :13:32. | |
Even the wine from Ireland's only vineyard is quite superb. Is this | :13:32. | :13:38. | |
the last bottle? We kept it for you. When will there be some more? | :13:39. | :13:44. | |
Hopefully in September or October, if we get any sun. But today is the | :13:44. | :13:50. | |
first of July and we have a fire on, so it's not looking good. Now, | :13:50. | :13:56. | |
pigeon. How do you persuade people to eat pigeon in your restaurant? | :13:56. | :14:01. | |
Give it a lovely sauce. And give them a wide choice so they don't | :14:01. | :14:07. | |
have to eat pigeon if they don't want to. But quite a few people do | :14:07. | :14:13. | |
have it. How do you cook it? This is the leg. We use the leg of two | :14:13. | :14:18. | |
pigeons here. And we chop them up very small and saute it off with | :14:18. | :14:23. | |
shallots and garlic and thyme. And cover that with about a pint of | :14:23. | :14:28. | |
water or a pint-and-a-half. And simmer it for an hour or an hour- | :14:28. | :14:32. | |
and-a-half. And strain it off and then you have the basis of the | :14:32. | :14:39. | |
sauce. And how do you prepare the pigeon? Just put butter on it. | :14:39. | :14:43. | |
You're in Ireland, it's all butter and cream. And how long does it | :14:43. | :14:51. | |
stay in the oven? How long would you think? 20 minutes? No. Ten or | :14:51. | :14:58. | |
12. It will come out snink You have to eat it rare. If you don't, eat | :14:58. | :15:05. | |
this! That pigeon must be ready. hope it is. It's a long 12 minutes. | :15:05. | :15:15. | |
:15:15. | :15:15. | ||
So you just carve that. Yes. Pour the sauce on the plate, please, | :15:15. | :15:22. | |
John. See that lovely rich, red sauce poured over a wonderful white | :15:22. | :15:28. | |
plate. And rich ard, up to me. Everyone thinks I've done nothing | :15:28. | :15:35. | |
on this programme, but I have cooked the cabbage. Simmered gently | :15:35. | :15:43. | |
in butter with little raisins in it. And it makes the dish. A super meal. | :15:43. | :15:53. | |
:15:53. | :15:57. | ||
The humble pigeon elevated to the heights you've never seen before. | :15:57. | :16:07. | |
:16:07. | :16:09. | ||
Now, we often get sick and tired of French cuisine, we love to have a | :16:09. | :16:19. | |
:16:19. | :16:23. | ||
few jars and simple dishes to make. What exactly is this? It's a great | :16:23. | :16:28. | |
Cork dish. Spiced deef. You mix it up with all this explosive mixture | :16:28. | :16:34. | |
of gun powder. You have ground black and white pepper. Cayenne, | :16:34. | :16:42. | |
nutmeg, brown sugar, cinnamon, saltpetre and ground cloves. | :16:42. | :16:49. | |
you grind it all up. And take a fist full. You'll see it on | :16:49. | :16:55. | |
butcher's stalls especially around November, December. And that will | :16:55. | :17:01. | |
go into a wooden barrel for, what a month? Indeed. Approximately a | :17:01. | :17:11. | |
:17:11. | :17:16. | ||
month and rolled. That is now three months old cured. And it goes into | :17:16. | :17:25. | |
a simple vat of water, root vegetables, leeks, celery, carrots | :17:25. | :17:34. | |
and a faggot of herbs. That goes in there and then because we're very | :17:34. | :17:40. | |
strong chaps, we just lift that up and weel' see it in three hours' | :17:40. | :17:46. | |
time. This is a nice little time. This is a nice little | :17:46. | :17:54. | |
childrenen. Because I like simple things, the good thing to eat with | :17:54. | :18:01. | |
spiced beef is come canon. Which is mashed potato. Hot, chopped and | :18:01. | :18:07. | |
cold cabbage, chopped scallions, or spring onions. Put a handful | :18:07. | :18:13. | |
straight into the mashed potato. And whisk it up and stir them in. | :18:13. | :18:17. | |
Then hot milk. There are no quantities or measurements to this, | :18:17. | :18:22. | |
you do it the way it feels. And by the way, you don't particularly | :18:22. | :18:27. | |
cook this for a dinner party it's the sort of thing you do when | :18:27. | :18:32. | |
friends drop in unexpectedly and you have potatoes, onions and | :18:32. | :18:38. | |
cabbage lying around. Then some of this lovely Irish cabbage. Hearty | :18:38. | :18:48. | |
:18:48. | :18:49. | ||
cabbage, slightly boiled and chop finely. Good, but no seasoning. | :18:49. | :18:57. | |
Salt and pepper. Is the beef all right over there? Not too bad, | :18:57. | :19:02. | |
Keith. Excellent. A handful of parsley into that and I still think | :19:02. | :19:10. | |
that's a bit stodgy. A nice mixture, though, so I'm adding melting | :19:10. | :19:16. | |
butter. Good cholesterol heart attack-inducing stuff. This is the | :19:16. | :19:21. | |
sort of thing that doctors write to me about, saying you would be | :19:21. | :19:25. | |
better having a lettuce leaf and a plate of beans. But I don't go with | :19:25. | :19:35. | |
that. Off with the lid there. Oh, boy. That is superb! It smells like | :19:35. | :19:45. | |
an Oriental spice parlour. Whask it up, my dear, because we want to | :19:45. | :19:50. | |
have a slice of it. This is traditionally cooked on Christmas | :19:51. | :19:56. | |
Eve. When you come back from mass you have a slice hot, but the main | :19:56. | :20:02. | |
thing is you cooled it for the next day and have it cold for Christmas | :20:02. | :20:12. | |
with a pint. Are you carving? And I'll dish up the potato. It is not | :20:12. | :20:16. | |
the kind of thing that the high- flying punters in smart restaurants | :20:16. | :20:21. | |
are going to get, because they don't think it's good enough, but | :20:21. | :20:31. | |
:20:31. | :20:37. | ||
the chefs don't serve it. And it gives you a great thirst. Cheers! | :20:37. | :20:43. | |
See more of Mr Keith Floyd on next week's show. Right, now, food | :20:43. | :20:49. | |
heaven or food hell? Food heaven would be this lovely piece of | :20:49. | :20:56. | |
sirloin. Pan fried with peppercorn sauce and mashed potato. And a | :20:56. | :21:05. | |
little bit of green beans and hazelnuts. No broad beans. But your | :21:05. | :21:10. | |
hate is cauliflower cheese. smell is horrible. I hate it. | :21:10. | :21:17. | |
you have got a pork chop. That's good. It was 2-1 to the people at | :21:17. | :21:26. | |
home. Alexis chose hell. That made it two-all. So you have to thank Mr | :21:26. | :21:30. | |
it two-all. So you have to thank Mr Rankin. Oh. Give me the love. | :21:30. | :21:36. | |
So, lose that one. And the steak. We'll season it. And if you could | :21:36. | :21:41. | |
help with the peppercorn sauce, please. Crush me those. And pass me | :21:41. | :21:46. | |
the potatoes as well. Peppercorn sauce we can get on with. So, get | :21:46. | :21:53. | |
the steak straight on. I've got one in the oven as well. A touch of | :21:53. | :21:58. | |
butter and straight on there and pan fry it. But because it's quite | :21:58. | :22:05. | |
big, we're going to pan fry it and roast it in the oven. It sounds | :22:05. | :22:10. | |
awesome. This is the best part of the show. You know you're going to | :22:10. | :22:14. | |
get food heaven and watch chefs cook it. You'll have to help. | :22:14. | :22:20. | |
will mess it up. It's a good thing for a bloke to learn, a peppercorn | :22:20. | :22:27. | |
sauce. I always find it's the temperature of the pans. Oh, yes -- | :22:27. | :22:35. | |
if you just notice at home, I took it off. James put it back. Fresh | :22:35. | :22:40. | |
thyme going in there as well. And we get a nice bit of colour on the | :22:40. | :22:47. | |
steak as well. This is half olive oil and half butter. If you cook it | :22:47. | :22:57. | |
:22:57. | :23:00. | ||
in pure butter it will just burn so half and half. We have some | :23:00. | :23:05. | |
hazelnuts which I'll melt in a little bit of butter. Explain to us | :23:05. | :23:10. | |
this peppercorn sauce. This is a very quick one for your recipe. | :23:10. | :23:15. | |
Sweating a little bit of shallots in butter and I've got the pepper | :23:16. | :23:22. | |
in there. I don't know about you but I prefer a slightly more cooked | :23:22. | :23:27. | |
black peppercorn sauce. So when they are a little bit more soft and | :23:27. | :23:32. | |
cooked. Hold on. It's not the Rankin show. Oh, sorry, man. This | :23:32. | :23:39. | |
goes in the oven. Well, I'm working with the other talent here. Right. | :23:39. | :23:45. | |
Oyes, you have to do both at once. Hold the pan and you're going to | :23:45. | :23:55. | |
:23:55. | :23:59. | ||
tip that in there. Watch your hands. Wow! Now you're cooking. Did you | :23:59. | :24:08. | |
enjoy that. And in goes a bit of gravy and finally a bit of cream. | :24:08. | :24:14. | |
And take the liquor from here, the left over from the steak. Are you | :24:14. | :24:24. | |
going to add the cream, with flare. I'm not going to burn. Do it like | :24:24. | :24:30. | |
James Martin! He's pretending he's James Martin. There you go! | :24:31. | :24:40. | |
A little bit more. That's all right. Bring that to be boil. Is there a | :24:40. | :24:46. | |
shortage of potatoes, Alexis? times. He's left that bit in there. | :24:46. | :24:52. | |
That's the French way. Only use the best. You need more? Well, I think | :24:52. | :25:01. | |
I might do, chef. Come on, Paul. It's a little bit thinner. While | :25:01. | :25:05. | |
they're messing around over there, a little butter to go with this. | :25:05. | :25:15. | |
:25:15. | :25:16. | ||
That's a bit warm as well. Get rid of it, it's too hot. On there. What | :25:16. | :25:22. | |
are you doing?! It's too complicated for us. This is meant | :25:22. | :25:29. | |
to be food heaven. What are you messing it up for? More. More | :25:29. | :25:37. | |
potatoes! What is this dish? James makes all this food. For the | :25:37. | :25:42. | |
viewers at home. He makes all the food and pretends he he's going to | :25:42. | :25:49. | |
eat it. But he doesn't. Of course I do. I end up eating it. Look at | :25:49. | :25:58. | |
your waist! When I was an embryo, I had a bigger waist then you! James | :25:58. | :26:07. | |
has been eating too many pies. at him, a thin little thing. You | :26:07. | :26:12. | |
need feeding! In with the beans. We've known each other a long time! | :26:12. | :26:20. | |
A touch of sherry vinegar. Where has it gone? Here, I was hiding it. | :26:20. | :26:26. | |
Does the sauce need more pepper, have you tasted it, Blake? No. | :26:26. | :26:32. | |
thing when you are cooking is taste, taste, taste. Does it need more | :26:32. | :26:42. | |
:26:42. | :26:44. | ||
salt or pepper? Be comforts. think more salt. You're coming on! | :26:44. | :26:50. | |
There's enough brandy in it. And look at that, the mashed potato we | :26:50. | :26:58. | |
got in the end! And Alexis...Yes, What would you like me to do. | :26:58. | :27:05. | |
Garnish this with that. And then we slice the beef. Beautiful. Yes, | :27:05. | :27:12. | |
it's beautiful. And this is heaven, I tell you. Yes. I didn't ask how | :27:12. | :27:19. | |
you wanted your steak. Whatever. How it comes. Medium is fine. | :27:19. | :27:29. | |
That's perfect. To test the steak press this part of your them with | :27:29. | :27:38. | |
your first finger, that rare and then the next finger is medium and | :27:39. | :27:48. | |
compare it with be steak. And the third finger is well done. The last | :27:48. | :27:58. | |
:27:58. | :28:02. | ||
finger is ruined. Pepper sauce.... Somebody added too much cream to it. | :28:02. | :28:08. | |
Alexis did it in rehearsal. And there you go, Blake. It looks | :28:09. | :28:18. | |
amazing. Dive in. And to go with this Susie has chosen a Graham Beck | :28:18. | :28:27. | |
from Antony's Yard, Majestic, priced at �6.39 from South Africa. | :28:27. | :28:33. | |
I think they're enjoying that. Happy with that? Yes. Best of luck | :28:33. | :28:39. | |
with your new play and I hope there's another series of In | :28:39. | :28:44. | |
Betweeners. That's the end of estate kitchen live, thanks to all | :28:44. | :28:49. |