07/04/2012 Saturday Kitchen


07/04/2012

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Happy Easter. Put those chocolate eggs down, we've got something a

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whole lot tastier. This is Saturday And welcome to the show. As always,

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cooking with me live in the studio are two top chefs. First, the

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culinary pioneer who gave Northern Ireland its first taste of Michelin

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cuisine, Paul Rankin. And from Soho, it's Alexis Gaultier. Good morning

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to you both. Good morning. James. Mr Rankin, what are you cooking?

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Something for Easter Sunday. An aromatic roast chicken with a honey

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and soy glaze with a vegetable medley. I call it number number

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vegetables. But they have to watch how to cook it. So it's Sunday

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roast all in one pack. Yes. Alexis, follow that. This is a bit more

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refined. I'm just using the chicken whippings, which I'm going to stuff

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with tomatoes and Parmesan and potato gnocchi and fresh thyme.

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used to give the wings to the staff! I'll leave those two arguing.

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And today we have helpings from Rick Stein, Celebrity Masterchef

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and my favourite man, Mr Keith Floyd. Now, our guest is from one

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of the most rapidly successful television shows of all time and it

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happens to be a movie. It's Blake from the In Betweeners. People

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watching will be going what is all this about? I can't play teenagers

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forever. This is for your new role? Yes, I'm playing a guy called Keith

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in a play who is a recovering alcoholic, who has done terrible

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things in the past and he invites his foster parents over to his flat,

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because he's on step nine in the recovery process and he asks his

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parents over for forgiveness. That's a very simple explanation as

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to why you have a beard! Yes. food heaven, what would it be? I

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could cook you anything? I love a good steak. And what about the

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roast chicken? Yes, that's great. What about the dreaded food hell?

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Food hell would be cauliflower. And you've made it even worse by making

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it cauliflower cheese because I'm not a huge cheese fan either.

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That's the idea. Yeah, well, be nice! I'm going to use a sirloin

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steak cooked in a fiercely hot pan with the classic peppercorn sauce.

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That sounds lovely. And the food hell is cauliflower cheese and

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mustard sauce served with a pork chop and wilted cabbage on the side.

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Can I just have the pork chop? have to wait until the end of the

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show to see what Blake gets. And if you want to ask a question

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throughout the show, or during the show, do call on this number. If

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you do get on the show I'll be asking whether Blake should have

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food heaven or food hell, so start thinking about it. Have you been to

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Ireland? No I haven't. You are officially invited. You won't

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remember much if you go with him! Now it,'s one of the greats, Mr

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Paul Rankin. Great to have you back on the show. It's always lovely to

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be here. Now, what is your recipe? It's kind of a classic roast but

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It's kind of a classic roast but with aromatic.

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So we have garlic, ginger and scallions inside and this is the

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vegetables number number vegetables. 5-4-3-2-1 vegetables.

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Say the carrots take five minutes, you have to put them in first. So,

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I need ten slices of ginger, just slash the scallions and bash the

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ginger for me. Classically, you can whack the chicken into the oven but

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I'm going to brine it. And this is something that makes the chicken

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deliciously juicy. It gives it a wonderful seasoning and makes it

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much more tasty. For the brine I have salt and sugar. So just

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heating up a little of the brine. I have a litre of water. A lot of

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people worry about this because they think it departs from the

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flavour, but I think it enhances it. That's five tablespoonfuls of salt

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and four of sugar for the one litre of water. If you brine it too long

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it does start to take over the flavour. So allow the brine to cool

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and in goes your chicken. This it is not a perfect reSeptembercle for

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this, you want a small one so the brine totally covers it. I brine it

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for an hour and then you have something like this. It doesn't

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look any different at all. Yes. what we have to do now is dry the

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chicken before we season it up and start to roast it. It's very

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important, actually, when you're doing any kind of roast, to dry

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your meat. OK. And also cook it at room temperature as well. That

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helps. Yes. If you have a large piece of fish or a decent-sized

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piece of meat. Steak, whatever. Sorry, I've dropped a bean.

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didn't notice. Take it out of the fridge an hour or so before and let

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it come to room temperature and that's the way to go. Do you ever

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brine chicken at home? Do you take it out of the fridge and put it in

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the oven? Pretty much. That's about my expertise, in the oven, done.

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have five-spice mixed with salt. We don't need too much salt because of

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the brine. So five spice and a little salt going inside and rub

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the rest over the top of the chicken. And five spice is one of

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those classic Chinese seasonings which makes all poultry and pork

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taste amazing. Now, explain about the vegetables, because I'm nearly

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there with the last one. In France you have very glamorous names for

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vegetables. So this is like a little ragout of vegetables. We

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would blanch them all separately and then refresh them in ice-cold

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water. And this is quite a lot of work, actually. That's right.

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what I do is get them ready, and remember the vegetable that takes

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the longest to cook goes in first. So that's the carrots. They'll take

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about four or five minutes. And the next to go in will be the beans,

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which only take four minutes. And we go on like that. And when I do

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my vegetables like this, my kids eat weigh, weigh more vegetables.

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What do you call scallions over here? Spring onions. Spring onions,

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garlic and ginger goes in there. The Holy Trinity of Chinese cooking.

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That's what Ken Hom calls it any way.

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So you put this powder all over it? And inside it. And a simple way to

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tie a chicken. Round the bottom, bring it round there, up round the

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top and double over on that one so you don't have to have -- you no

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someone has to press down on the knot. All right, yes. So if you do

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a double one you don't. It just keeps it neat. Classic tip for

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roasting a chicken -- oh, that pan is smoking. Did you turn it up!

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wouldn't do such a thing! classic technique is on one side

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roast and the other side, very quickly. You did this You did this

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on purpose. I wouldn't do such a thing. You're such a raskle.

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Remember, if you want to call, use this line and put your questions

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through us live later on. This has got to be on the best bits

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-- remember that time when Paul Rankin burnt the chicken. You start

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it off in a really nice hot oven. In a hot tray. In a hot tray.

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Paul's recipe and all the others will be on the website.

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Bbc.co.uk/saturdaykitchen. And if you want to taste it, I have

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it on the menu for Sunday lunch tomorrow in Ireland. So get on the

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plane and come over if you want to come to Ireland. It's all worth it

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for the chicken. And you're working with another familiar face on the

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show, Mr Nick Nairne. I have a wee telly show going on called Paul and

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Nick's food show. And Nick and I travel about the coast of Northern

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Ireland and Scotland searching out great food. Mostly arguing, I have

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to say. Yeah? About four tablespoons of light soy sauce.

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light and not dark? Well, it's a personal preference. You could use

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a combination or the dark. I find the dark a little bit almost heavy

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and caramelised and flavoured. Honey and sweet chilli sauce going

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on and, of course, a wee bit of whiskey. Delicious. A panch of

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chilli flakes. Now, this recipe. Could you great me the ginger.

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This recipe is inspired by our staff meal. Because, you know when

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we have a lot of chickens in the restaurant you are left over with a

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lot of wings. You make something beautiful out of it. Yes. I used to

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give them to the staff. You're generous. Yes, they loved them. So

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we used to make honey, soy cause and a glaze and glaze the chicken

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wings and they love it. It gives it that tag. That's the ginger. Start

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the chicken off really hot in the oven, about 220, it will take an

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hour and ten minutes a chicken that size. Number four going in. After

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15 minutes you whack on the glaze and baste it over the top. Number

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two and number four. It's all in there. Five has gone in. This is

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what it comes out like. You have the beautifully glazed chicken. It

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looks lovely, doesn't it, guys. Is that not your food heaven? It's

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pretty close. Another thing I have to show you. You have to hurry up.

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I've been told in my ear. You said we have time to do everything,

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James. You know it's difficult with a chicken sometimes, so I like to

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take the legs off. You just do it like you're boning it. Don't forget

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you can take that little...We it the oyster, that little part.

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France we call it "the stupid one leaves it on." What do you mean?

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means the one who is stupid would leave it on. I'd probably leave it

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You know how it's difficult to carve a chicken at the table,

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especially in a family situation. So I let it rest. It's very

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important to let it rest when it comes out of the oven and when a

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chicken is cooked it's easy to get the breasts off. There are all the

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vegetables. You can do it mostly with the hands. I'm teasing it off.

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So I get it ready at this stage and then I pop it back on a platter and

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whack the platter lightly in the oven to warm it slightly. We have a

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cold platter. So you have the ginger, soy and butter in there,

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James? Yes. The soy has gone in. So So we have our drum sticks, our

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thighs ....There's All your veg. Look at that delicious cauliflower.

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Lovely. On goes the chicken, beautifully carved - well....

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Beautifully carved! I reckon the veg looks better than that. That's

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my aromatic roast chicken with the soy and honey glaze and vegetables

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5-4-3-2-1. 5-4-3-2-1.

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It's off, it's gone. Over here. It does look fantastic. Dive into

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that. Amazing. Welcome to estate chicken. And that's all for me.

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dive into that. I'll go straight for a big bit of chicken. A little

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broccoli, avoiding the cauliflower. Oh, a bone. It's not that well

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carved. Personally, I'll go for the veg because I think they're all

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perfectly cooked! Thanks, James. It's very nice. Right, we need some

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wine for this, we sent Suzi Barrie to East Sussex this week. What did

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you choose? It's the Easter holidays so what

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better place to come than Eastbourne. And I need to find

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lovely wines to go with in morning's recipies, not just

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strolling on the beach. Paul's wonderful Asian take on a

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roast chicken dinner is full of subtle sweet and sour flavours and

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it's the kind of dish you could serve with a white wine or a red,

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or even a Rosa. Something like this, which would cope with the spices in

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the dish. But the honey in this recipe is leading me towards a

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white wine and a particular grape, a Cono Sur Viognier. This will be a

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great match for the chicken. Although on paper, Paul's recipe

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looks hot and spicey, the actual flavours on the plate are

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surprisingly subtle so we need a wine that's aromatic, but not too

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much to overpower the dish. That's beautifully fragrant.

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Ummm. You've got flavours of apricot, ginger and honey here, all

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which work brilliantly with roast chicken and there's lots of ripe

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fruit to balance the saltiness and the chilli. And a note to pick up

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on the five spice and the ginger vegetables. All of this and the

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roast chicken, I reckon you've got the perfect weekend. It's going

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down well here. You don't have to eat it all. What do you reckon?

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me, Suzi always gets it right. The wine is beautifully aromatic, but

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it has that little hint of residual sugar to balance out the aromatics,

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and a little bit of honey. wouldn't necessarily drink it on

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its own, but it goes well with that dish. Ifpt yes, I don't normally

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drink white wine. It's a little warm because of being in the studio.

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Later on, Alexis has another way of cooking chicken or the holiday.

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What is it? It is chicken wings, with gnocchi and broad beans.

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we catch up with Rick Stein who is in the Lake District and visits a

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wild boar farmer. I went up to the Lake District because I was very

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impressed by a man I met at London's Borough Market, Peter Gott.

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He brings all his produce down from here and believes in rearing his

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pork and wild boar on a scale which some people would regard as too

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old-fashioned for modern farming. It might seem odd to be

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enthusiastic about Peter's pigs, when there is so much distress at

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the time from foot-and-mouth. It's hard to understand why upland areas

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of great beauty, like the Lake District, Dartmoor and Exmoor,

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number numberland all suffered so terribly during the crisis. But I

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am pleased to say that Peter Gott's herd of wild boar were lucky. He

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has two types, the friendly French- German crosses, if you can call

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wild boar friendly. And the Russian variety. I want to get the best

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product. This is much darker than ordinary pork and suits this

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Chinese stew I'm going to do, because it's highly aromatic with

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star anise and dried tangerine peel. You cut the wild boar up into

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chunks and sprinkle a lot of soy chunks and sprinkle a lot of soy

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sauce on to it. Then comes the interesting bit.

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Having marinated the meat in the soy sauce you just deep fry it in

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ordinary sunflower oil. That is to develop the colour and the favour

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that the caramelised sugars create. Take the meat out in a perforated

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spoon. Now pour off the oil and I'm afraid you have to discard it and

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return the pork back into the pan in which you'll also see a deep,

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dark crust from the frying. Plenty of flavour there. Use the juices

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that have come out of resting the meat and add it back in and lots of

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sliced onions. You can use ordinary pork if you can't get wild boar.

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Now add a good lot of minced ginger and garlic. Next, the interesting

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things. Tangerine peel, star anise, cinnamon and a big spoonful of

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Szechuan pepper. Finally some sugar. You usually find that in a Chinese

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hotpot and the soy sauce that you marinated the wild boar in. Water

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to add some extra liquid and a good measure of Chinese rice wine.

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That's everything and I'm stirring it around. And it's smelling

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wonderful. This is what is so nice about this stew that's it's so

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unusual I haven't given this to anybody who doesn't say, "Wow,

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where does this come from?" and I say, "It's Chinese food" and they

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say, "What?." Put the lid on and in the oven for an hour-and-a-half.

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Look at that. It's amazing how much it has reduced and concentrated in

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just an hour-and-a-half. All you need to do now is take a

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bowl of slightly sticky Chinese steamed rice and add the

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arrestingly aromatic red-cooked meat. Later, I went to language

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dale to meet farm a farmer who keeps Herdwicks. If ever there was

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a symbol for the Lake District it must be these sheep. It's a very

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different sheep to the lowland sheep. They didn't breed them, they

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came from Norway with the Vikings. What is special about the meat?

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meat is so different from lamb that you get from a commercial sheep

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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

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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

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lemon zest and lots of chillies finely chopped. Then take thyme and

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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

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olive oil. And finally, a lot of sea volt. Now work all of that into

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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

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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

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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

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muscles here so I like to give everybody a slice of each. I'd have

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it three times a week, given the opportunity! The whole trick here

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is to keep it simple. Let the flavour of the lamb do the business

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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

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water and keep it boiling, no more than about two minutes. And bring

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that to the boil and gently turn it round and then have ice-cold water

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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

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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.

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