:00:07. > :00:17.Good morning! I am Gennaro Contaldo And I am Antonio Carluccio. Today it
:00:18. > :00:19.is our turn to host, Saturday Kitchen Live! Yes, it's going to be
:00:20. > :00:44.so good! Welcome to the show.
:00:45. > :00:53.We have got some tasty recipes lined up for you.
:00:54. > :00:59.We have two talented chefs to cook with us, Anna Jones and Joe.
:01:00. > :01:03.So, Anna, I know you very well for your wonderful food.
:01:04. > :01:06.Thank you, I am making delicious lime and chipotle black bean tacos
:01:07. > :01:11.today. They are a gorgeous brunch dish,
:01:12. > :01:20.inspired by my time in Central America. A riot of colour and
:01:21. > :01:27.flavour. It's going to be great. And Joe, what is your specialty in
:01:28. > :01:36.food today? Well, I am doing one of my favourite dishes, pasta fazool.
:01:37. > :01:43.With a southern Italian twist. It is one of my favourite dishes. I
:01:44. > :01:50.hope you will love it. And of course, we have the recipes
:01:51. > :01:55.from the BBC archives. Now, our special guest today is a
:01:56. > :02:01.great friend, in fact my greatest friend for many years... Welcome to
:02:02. > :02:06.Saturday Kitchen, the one and only, Jamie Oliver!
:02:07. > :02:18.CHEERING AND APPLAUSE. I'm so excited.
:02:19. > :02:23.I have the two Dons here! Bless you! Basically, Gennaro and Antonio were
:02:24. > :02:29.my first bosses in London 24 years ago. I worked in the most
:02:30. > :02:35.unbelievable place. Antonio hanging out of the door, smoking a big old
:02:36. > :02:48.cigar. Did I smoke a cigar then? Yes!
:02:49. > :02:55.Polytheists Jamie, what is happening with you at the moment? Tell us what
:02:56. > :03:00.you are doing at the moment? At the moment we are launching Food
:03:01. > :03:04.Revolution Day. We are launching a food hub it is really exciting. I
:03:05. > :03:08.will tell you more about it later. We are kicking it off today on
:03:09. > :03:15.Saturday Kitchen. Great. I can't wait.
:03:16. > :03:23.At the end of the the day's programme we cook either food heaven
:03:24. > :03:28.or food hell for Jamie? Well, I love anything with chilli. I think it's
:03:29. > :03:35.an amazing ingredient. Gorgeous. My idea of hell is chicken's feet! So,
:03:36. > :03:40.Britain, don't turn your back on me, don't choose chicken's feet, I hate
:03:41. > :03:49.it. If you want me to go pear shaped on the show, that is it.
:03:50. > :03:55.Don't worry. We are cooking for the food heaven, one of my favourite
:03:56. > :04:00.recipes in mind. Chilli with Sicilian prawns. The wonderful
:04:01. > :04:07.imperial prawns. The wonderful colour from Sicily. I use the
:04:08. > :04:13.chilli, garlic and lemon juice. That's what I want. A nice Saturday
:04:14. > :04:23.for Jamie Oliver. Now, your idea of hell, Gennaro? If you get food hell,
:04:24. > :04:29.I will make the chicken's feet with garlic, tomato and spaghetti!
:04:30. > :04:34.Braised in celery, onion, garlic, lots of chilli, a splash of white
:04:35. > :04:41.wine, served with the lovely spaghetti. What could be better than
:04:42. > :04:46.that? What do you mean? I keep chickens, I know how they live. I
:04:47. > :04:51.see what they walk on, I don't want to put it in my mouth! You will have
:04:52. > :04:54.to wait until the end of the show to see which one he gets.
:04:55. > :05:11.If you want to ask a question today. Call this number.
:05:12. > :05:18.You can send questions to our social media too.
:05:19. > :05:26.If you are watching on catch-up, please don't call as we are not
:05:27. > :05:41.here! Right, Joe, cooking first. What do we have. Bless you, Joe. It
:05:42. > :05:49.is good to see you Gwen arrow. Right, what can I do for you? Right,
:05:50. > :05:58.we are making one of your favourite dishes. The pasta fazool.
:05:59. > :06:04.We are going to start, as my family are originally from Hull and
:06:05. > :06:14.Calabria, I am putting some of this into the pan. When I was doing the
:06:15. > :06:19.reis search into Italians used to eat years ago, especially as my
:06:20. > :06:23.grant parents were fit and healthy but they would put lard into the
:06:24. > :06:29.sauces. I started to make it recently at
:06:30. > :06:39.home just having the pasta and the lard. It is amaidsing. I substituted
:06:40. > :06:49.the recipe to add some of this. What is this that you are using? It
:06:50. > :06:57.is a very soft salami from Italy. It is very soft. And it also has lots
:06:58. > :07:04.of spicy peppers and chilli. It is a great way to pep up the dish. There
:07:05. > :07:17.is pasta fazool, so at some point there is pasta coming in. What you
:07:18. > :07:22.are making Gennaro is Cavatelli. I love Cavatelli.
:07:23. > :07:32.It takes a little longer. Yes, it does. I am also making two
:07:33. > :07:42.dishes, as Anna have vegetarian. Are you vegetarian? Yes, ague years!
:07:43. > :07:48.I feel like I have one thing on food where I have a head on Jamie Oliver,
:07:49. > :07:53.that Anna is vegetarian. Now, I have a carrot. Let's talk
:07:54. > :07:57.again about the Cavatelli. It is a great pasta.
:07:58. > :08:08.It is indeed. You make it with a little hole. The ones you have done
:08:09. > :08:11.is with eggs but originally they used in Puglia with semolina flour
:08:12. > :08:18.and water. I have come back from Italy. I was
:08:19. > :08:23.in Bari. Jamie, you remember the granny mama who made the pasta? Yes,
:08:24. > :08:30.amazing. Tell me your story, Joe? When I came
:08:31. > :08:34.to London a few years ago. I decided to work with Francesco Matzi. I
:08:35. > :08:39.thought I would do a little article about working a night in a kitchen,
:08:40. > :08:45.I ended up working there for two years. It was great fun. Most of the
:08:46. > :08:51.time I was there grating parmesan and chopping peppers. Then he asked
:08:52. > :08:57.me to make a pasta. It was Cavatelli. I used to make this when
:08:58. > :09:07.I was a kid. I asked him how much did we need. It was only enough for
:09:08. > :09:15.140 people. So, this is taking time making enough just for four. That
:09:16. > :09:20.day... When I was in Italy, you would see the grandparents and the
:09:21. > :09:24.mothers and the kids. They would do it outside. They would talk, it
:09:25. > :09:29.would be outside, the kids were playing. Doing it as a job it feels
:09:30. > :09:40.harder. But when you make it social... It is. We used to make it
:09:41. > :09:46.in the hall, there would be a few of us... Someone making, someone
:09:47. > :09:51.rolling. How long did it take you to make the
:09:52. > :10:07.Cavatelli in the kitchen? Nine hours! I saw a lady in Bari making
:10:08. > :10:16.100 Cavatelli in one minute! Wow! She was 96 years old! So you can see
:10:17. > :10:21.what this is. It is just a little round, a little strip.
:10:22. > :10:26.And you press the knife over the top, so it curves around.
:10:27. > :10:34.Or you can get it with the finger and do the same.
:10:35. > :10:38.Do you know what Cavatelli means? It means that it catches the lovely
:10:39. > :10:42.sauce inside of it. Right, what next? The world wants to
:10:43. > :11:09.know what C. -- Cavatelli means? It means little
:11:10. > :11:14.hollow. Little hollow.
:11:15. > :11:20.I have to say at this point, I grew up in a big Italian/English family.
:11:21. > :11:28.In 1988, if you grew up in an Italian family, food was not cool.
:11:29. > :11:35.In 1988, all of a sudden my granddad was going around Hull with his
:11:36. > :11:42.pockets full of parsley, and his helmet full of lemons, I thought it
:11:43. > :11:46.was really cool. All of the others were going to Tenerife. Then you
:11:47. > :11:51.came along and you were doing the same. I thought that my granddad was
:11:52. > :11:56.really cool. So, I have put the beans in.
:11:57. > :12:00.Look at that. Antonio, can you tell the people at
:12:01. > :12:11.home what to do when they have to call us? If you would like to put a
:12:12. > :12:30.question to any of us today, call us on this number.
:12:31. > :12:38.After that link from Gennaro, all I have done is put in the beans. That
:12:39. > :12:42.is central to the dish. Then we add the stock to give it a bit of
:12:43. > :12:45.liquid. In brilliant fashion, we have
:12:46. > :12:54.prepared one earlier. So this one has been cooking for
:12:55. > :13:00.about 20 to 25 minutes. What you can do is blitz half of
:13:01. > :13:08.this, so it gives it a different texture, a little more creamy.
:13:09. > :13:16.I keep wanting to call you Big Boy as I'm with you, Jamie but that is
:13:17. > :13:19.your word, not mine. So I am going to introduce the pasta to the sauce.
:13:20. > :13:29.So give it a little mix. There we go. This is exciting. Look. Can we
:13:30. > :13:32.put napkins on? We had a great conversation about the amount of
:13:33. > :13:37.variations of recipes there are of this. You can pretty much add
:13:38. > :13:42.anything you want. But one thing that is essential is that you don't
:13:43. > :13:50.have to put cheese on the top. You have a little kiss of olive oil.
:13:51. > :13:54.Shall I? Yes, please, sir. Is that from the Benedictine monks?
:13:55. > :14:01.It is the anointing. . It is a religious thing, and of
:14:02. > :14:11.course the basil. This is the royal herb. It is the dish crowned with
:14:12. > :14:22.the basil. I got a monk drunk in Italy once, then I lost him. It was
:14:23. > :14:31.Vin Santo. So, here we have pasta fazool with
:14:32. > :15:50.the sausage and some without. Wonderful, this is so good.
:15:51. > :15:56.It is a bowl of spicy comfort food and it needs an easy going red to
:15:57. > :16:01.wash it down. There are loads of wines you could choose for this, so
:16:02. > :16:07.I am going to stay Italian and a great value match would be the soft
:16:08. > :16:12.and juicy Nero from Sicily. My favourite wine comes from completely
:16:13. > :16:19.the opposite end of the country. It is the fresh and fruity and very
:16:20. > :16:28.stylish, Taste the Difference from Piedmont. It is most famous for its
:16:29. > :16:33.Barolo wines but it is home to some of the most character. Reds. That
:16:34. > :16:38.smells so Italian, full of the fragrance of Cherries and wild her
:16:39. > :16:42.herbs. And when you taste it, there is
:16:43. > :16:52.plenty of ripe black cherry fruit, to off set the heat of the chilli
:16:53. > :16:57.and the Nduja. It has typical Italian taste. It is smooth and full
:16:58. > :17:03.bodied enough to cope with the texture of the beans.
:17:04. > :17:07.Jo, I have to say this was a dish I couldn't get enough of. I hope row
:17:08. > :17:14.feel the same about this beautiful wine.
:17:15. > :17:26.It is so good. It is like a good Italian footballer, smooth, reliable
:17:27. > :17:32.and elegant. It is from Piedmont. It goes well. It is deep, fiery.
:17:33. > :17:40.Usually they are a local wipe, they are very good. It goes well. Susy,
:17:41. > :17:47.she does it again. What a great choice. It is your turn next. What
:17:48. > :17:50.you making? I am going to make some lovely brunch chipotle and black
:17:51. > :17:59.bean Tacos. It is all about the beans. We have loads of beans we
:18:00. > :18:08.love. We love beans. You know the story of... Antonio, what is the
:18:09. > :18:25.number for people at home to call? You can tweet us as well.
:18:26. > :18:32.Right. Rick Stein is here now, he is in Greece and he is making chicken
:18:33. > :18:37.soup. But first he is visiting a monastery, do you remember when you
:18:38. > :18:44.left me in a monastery while you went to the chocolate... I can't
:18:45. > :19:03.believe you called Rick Stein Rick Stain!
:19:04. > :19:13.Well I am on my way to a monastery. It is a place where rock, river,
:19:14. > :19:22.forest, mountain, all abound and this is this. If there is anything
:19:23. > :19:32.more Byronesque than this, I would doubt: The locals say this is the
:19:33. > :19:37.spirit of Epirus. When you read about what a cherishes
:19:38. > :19:40.author has written about a place, it almost makes it personal, when you
:19:41. > :19:45.go there yourself. Byron thought the view from here was
:19:46. > :19:51.one of the finest he had ever laid eyes on. His famous view sadly
:19:52. > :19:57.cannot be seen because everything is overgrown, I read somewhere in a
:19:58. > :20:05.tourist guide that Epirus was Greece's greatest secret. When I
:20:06. > :20:08.arrived, I thought I heard someone inside the monastery playing the
:20:09. > :20:13.guitar. So I thought I will have a chat with the monks about the
:20:14. > :20:17.possibilities of restoring Byron heavesly view and lighten the
:20:18. > :20:26.darkness, with the help of a couple of chainsaws.
:20:27. > :20:35.-- Byron's heavily. -- heavenly view.
:20:36. > :20:49.Is there anyone there, said the traveller, knocking at the moon lit
:20:50. > :20:55.door? I don't think there is. Oh, well... Was it the monastery that
:20:56. > :21:07.brought me here or was it the wine? The wine is very good, so I had to
:21:08. > :21:14.come here, and taste it in situ. The village was empty, it was mid
:21:15. > :21:27.June, and I didn't set eyes on a tourist, and hardly any locals.
:21:28. > :21:35.I promised myself a glass of this wine, because it heard so much about
:21:36. > :21:39.it. It is very verifies, very dry, austere, quite light as well, only
:21:40. > :21:45.11.5 I have seen on the label, so just the sort of white wine like.
:21:46. > :21:50.The noise in the background is a bazuki, it is somebody playing it.
:21:51. > :21:56.It is not a tape. It makes a trip like this for me.
:21:57. > :22:03.This is a lemon soup, with a poached egg.
:22:04. > :22:07.It is a very simple Greek soup and you might gather from the name, that
:22:08. > :22:11.it has lemon in it. Lots of lemon and eggs, and it is a lovely soup.
:22:12. > :22:17.It has chicken as well. I think the secret of it is a really good
:22:18. > :22:23.chicken stock, and it is very very light, very delicate. It is really
:22:24. > :22:28.good, if you have a bit of a, well, maybe a slightly delicate head from
:22:29. > :22:33.maybe a little too much alcohol, if you catch my drift. So I am poaching
:22:34. > :22:38.my chicken, in simmering chicken stock that I made the night before.
:22:39. > :22:47.Next, a big pinch of salt. Don't be timid about this. Trust me, and now
:22:48. > :22:52.for the Avgo, the legs. I I have thought of it as really the most
:22:53. > :22:58.typical Greek soup, but you start looking it up a beyond say no,
:22:59. > :23:05.necessarily Greek, it could be Turkish or Arab Orr as far away as
:23:06. > :23:06.Spain. It is like that with so many dish, you can't pin down where they
:23:07. > :23:25.came from. Basically I want this into sort of
:23:26. > :23:30.shreds which I will put in the bottom of the soup.
:23:31. > :23:36.Actually, I am making what I call a full fat soup, you can just make it
:23:37. > :23:40.with rice or pasta, but I have got chicken in it as well. And I am
:23:41. > :23:46.finishing it off with a poached egg. That is just my idea of how to
:23:47. > :23:53.enhance a dish, even further for a special occasion. I read that the
:23:54. > :23:58.Greeks do do Avgolemeno with offal poached in it. If you think of sweet
:23:59. > :24:04.breads or brains they are similar to an egg. I works really well. Now to
:24:05. > :24:08.finish the soup. This is actually the sort of hardest part of the soup
:24:09. > :24:12.really, because it is thickened with eggs so I have taken some of the
:24:13. > :24:17.stock and added it to my egg and lemon mixture, just to sort of get
:24:18. > :24:21.it up to the, and now I am adding that back in to the main stock, and
:24:22. > :24:26.I have taken the stock off the heat, just so I bring it up a bit gently,
:24:27. > :24:30.otherwise it will scramble. So I am just testing the temperature there.
:24:31. > :24:34.It should be uncomfortable to the little finger, that is when it is
:24:35. > :24:42.just starting to cook the egg and very soon it will start to thicken.
:24:43. > :24:48.Start to thicken. If you leave the chicken out you can
:24:49. > :24:53.enjoy it as a light chilled soup on a hot summer's day. Perfect with a
:24:54. > :24:57.glass of crisp white wine. Putting a bit of vinegar in with the moeching
:24:58. > :25:03.water. It helps to set the egg white and it like the flavour too. --
:25:04. > :25:14.poaching. Swirl the water. It makes a tighter poached egg.
:25:15. > :25:22.This for me is in the '70s when I started coming to Greece. It was
:25:23. > :25:27.like comfort food for me, I was startled by herbs and garlic, but
:25:28. > :25:29.this was a very gentle soup, the sort of in a way reminded me of
:25:30. > :25:44.home. Thank you Rick. I like the recipe,
:25:45. > :25:50.it is very... Lots of flavour. I am going to cook one of my favourite
:25:51. > :25:55.chicken dishes next. It is stuffed chicken legs with spinach and while
:25:56. > :26:02.I cook it Gennaro, he is going to attempt to interview Jamie.
:26:03. > :26:11.Oh my gosh, yes. Well. I know you already look like this. I cannot
:26:12. > :26:16.attempt to interview you. Any way. We have been working with each for
:26:17. > :26:25.so long. Every day. Don't cut your finger please, because I don't want
:26:26. > :26:27.to ruin this. Tell me about you, about this food revolutionings day,
:26:28. > :26:31.what is it about. People want to know. The audience that watch this
:26:32. > :26:35.show are already in love with food, they are already in the revolution,
:26:36. > :26:39.and I think like, you know, we read our paper, we look after our
:26:40. > :26:44.families but from the experiences I have had over the last 20 years and
:26:45. > :26:50.I guess from school dinners campaign 11 years ago, when you step back and
:26:51. > :26:53.back, you sort of see we have a broken food chain, and, now,
:26:54. > :26:57.particularly, it is an amazing moment where because of social
:26:58. > :27:00.media, the public, the parents, the kids can start sharing their voice,
:27:01. > :27:05.and changing the way that Governments and businesses kind of
:27:06. > :27:12.do their business, so food revolution day, we started it on
:27:13. > :27:16.five laptop, no budget, last year we had 1.6 billion interactions on
:27:17. > :27:21.social media. Did you remember being on the bus? We had loads of
:27:22. > :27:24.activity, 10,000 events in 130 countries round the world and we
:27:25. > :27:28.took a petition for it to be a human right for kids to get food education
:27:29. > :27:32.at school. And every country in the world signed it. So that was amazing
:27:33. > :27:36.but I just felt as if it was a day. The next day it went quiet and
:27:37. > :27:39.nothing happened so this year I am kicking off today, a bit later on,
:27:40. > :27:45.with the Omelette Challenge, what we want to do is get people to sign up
:27:46. > :27:49.to the food revolution, and basically, it is going to be food
:27:50. > :27:53.revolution day every day. We will give you bits of exciting and
:27:54. > :27:56.interesting information about stuff happening locally, and round the
:27:57. > :28:01.world, to you, but more importantly you are going to be able to interact
:28:02. > :28:06.with it and make your voice heard. It is about community. How many
:28:07. > :28:11.country last year that got involved, I remember there was almost every
:28:12. > :28:15.one. Almost every country on the planet. There was a couple of wars
:28:16. > :28:21.going on so we went sure if some were one or two countries but every
:28:22. > :28:27.country signed it. Between making children, what do you find your
:28:28. > :28:34.time...? I am very efficient at making children, that is very
:28:35. > :28:37.time... How long we got now? Jules is nearly smoents pregnant with
:28:38. > :28:49.number five. -- months pregnant with number five.
:28:50. > :28:55.We love you Jules. Let me explain a bit here. So I boned the piece of
:28:56. > :29:03.chicken, which is the leg and the thigh. Leaving the skin outside and.
:29:04. > :29:09.Then I put a bit of mortadella, which is wonderful, yes. The
:29:10. > :29:15.stuffing you are doing is versatile. It is classic, you could do with
:29:16. > :29:23.ravioli if you put ricotta through it. Then we put one egg, and a bit
:29:24. > :29:34.of salt. If you want me to do anything boy, I am happy, chilling
:29:35. > :29:40.out, it is nice. A little salt. Salt a la Jamie. And now we mix
:29:41. > :29:47.everything. This is the filling. That is wonderful. Wonderful. One of
:29:48. > :29:53.my favourite TV cooking moments was watching the greedy Italian, when
:29:54. > :29:58.Antonio was cooking on the boat, and Gennaro caught those octopus. And
:29:59. > :30:03.when I say, he put them down his pants and he came down on the boat
:30:04. > :30:08.and pulled them out and said cook that. That was my favourite cooking
:30:09. > :30:15.moment ever. Not sure who was more shocked. The octopus or Antonio!
:30:16. > :30:23.What a way to go. So then you seal it like this, you put the stuffing
:30:24. > :30:27.in it. You roll it and you put one slice of bacon, or pancetta. You
:30:28. > :30:32.tied that up very well. It is holding. It is holding. That concept
:30:33. > :30:35.of stuffing meat and stretching it and taking it further. And
:30:36. > :30:37.flavouring it is a lovely thing to do. Whether it is a lamb shoulder or
:30:38. > :30:50.chicken leg. You just have to tie this up with
:30:51. > :30:57.pancetta or bacon. Gennaro, I women wash my hands.
:30:58. > :31:01.You wash your hands? That is good. Clean boards too, you don't want
:31:02. > :31:08.anyone complaining. Shall I turn the gas up. You are on
:31:09. > :31:16.a low heat, brother. Obviously in Italy, it is always
:31:17. > :31:28.typical to the region. This first time I did it with and it
:31:29. > :31:32.was cheap. It was cut in slices. It looks fantastic.
:31:33. > :31:38.That was about 30 minutes in the oven.
:31:39. > :31:42.Don't touch it! Don't don't worry, I don't touch it. So, the stuffing and
:31:43. > :31:51.everything is in it. Nice. How long did you cook those
:31:52. > :31:57.for? About 30 minutes. I told you I needed to come along.
:31:58. > :32:03.I love it. I love watching these two cook. It is hilarious.
:32:04. > :32:11.Stand here. You angel. Snow! I'm so happy right
:32:12. > :32:18.now! It is all going to go pear-shaped. I love it.
:32:19. > :32:26.Gennaro, I am ready... You cooked the spinach. Well done! If I didn't
:32:27. > :32:32.know you, you know what I would say? I can't say it... No, you don't.
:32:33. > :32:45.Which way will I cut it. Cut it as you like it,
:32:46. > :34:16.For a picnic. So, we will be making for Jamie at the end of the show.
:34:17. > :34:26.Will he get his food heaven, chilli and prawns? The prawns are cooked in
:34:27. > :34:30.lots of olive oil. A squeeze of lemon juice, they have served with a
:34:31. > :34:37.green bean and mint salad on the side. Or will it be food hell,
:34:38. > :34:44.chicken feet? The feet are cooked slow with the celery, carrot and
:34:45. > :34:50.onions, garlic, a splash of white wine, sweet cherry Tom know --
:34:51. > :34:56.tomato. You will love it. Believe me, you will love what I am cooking.
:34:57. > :35:06.I do but chicken feet might be the end. You have to taste them. They
:35:07. > :35:13.are really good. You can see the result at the end of the show. So,
:35:14. > :35:26.right let uses the recipe from another double act. Simon and Dave,
:35:27. > :35:37.The Hairy Bikers, they are cooking fish. Let us have a look.
:35:38. > :35:43.Morning Kingy, today we are off to the top of the world and even though
:35:44. > :35:51.we are at the end of the road, our journey is just beginning.
:35:52. > :35:58.Can you hear the chopper? Yes, It is going to come across the trees. Yes.
:35:59. > :36:10.Watch this space, we are getting on a helicopter! We are going to have a
:36:11. > :36:12.proper adventure. I can't wait to see the village and to meet the
:36:13. > :36:21.family. Spending time with them is going to
:36:22. > :36:35.be a real privilege. This is the way to see it Kingy.
:36:36. > :36:39.Look at that. This is incredible. So beautiful
:36:40. > :36:47.This is the stunning National Park. The park is part of the world
:36:48. > :36:53.heritage site, the Sami's protected land in northern Sweden. It means
:36:54. > :36:58.higher land and a pretty good description if you ask me. We have
:36:59. > :37:05.been told it takes four days to walk to the village. Or four hours by
:37:06. > :37:10.snow mobile in the winter. But we are flying like the locals do
:37:11. > :37:16.nowadays. It is amazing they manage to make a living out of this
:37:17. > :37:20.environment. And survive. It is a really harsh landscape. You mean,
:37:21. > :37:30.you Y, get it wrong you could die up here. Easily.
:37:31. > :37:42.Reindeer at 2.00 Kingy. Got them, mate, got them.
:37:43. > :37:49.Hendrick, good to see you again. Good to see you. I am fine. What a
:37:50. > :37:56.way to arrive. You come to my village. That is a Sami taxi? Yes.
:37:57. > :38:02.This is where my family lives during the summer. And they other ones who
:38:03. > :38:05.are involved in reindeer herding. The mountain Sami have summer
:38:06. > :38:11.villages all over the National Park, to key keep an eye on their free
:38:12. > :38:14.roaming reindeer herds. But it is cold so the reindeer are still down
:38:15. > :38:19.in the valleys where it is warm. They won't climb up to the village
:38:20. > :38:27.for a while yet. Reindeer or no, this place is
:38:28. > :38:31.spectacular. Seeing the village like this, it is hard to imagine that it
:38:32. > :38:37.is one of the toughest places to live in Europe. Yes, this is no
:38:38. > :38:41.holiday camp. Everybody has to pull their weight. So what do you have
:38:42. > :38:48.planned. We have to work? We are going to fishing. And then we are
:38:49. > :38:53.going to salt the fish, and smoke it. For traditional Sami the short
:38:54. > :39:00.summer is when they fill up their larder before the long harsh winter
:39:01. > :39:05.arrives. Along with reindeer meat, fish is an
:39:06. > :39:11.important source of protein. And with the lake on their doorstep
:39:12. > :39:19.you never get fish more fresh and local than this. Si, that is how the
:39:20. > :39:28.Sami belt is used. Everyone has the knife. They all have a purpose.
:39:29. > :39:33.Beautiful. Beautiful. The family fishes mainly for a faish related to
:39:34. > :39:39.salmon and lake trout. It is one of the only freshwater fish that can
:39:40. > :39:40.live in the cold lake. Everyone today in midsummer the water is just
:39:41. > :39:54.four degrees. Look at this. Our fresh, beautiful
:39:55. > :39:59.fish from these waters. Salting helps to dehydrate the food
:40:00. > :40:05.that sops the fish rotting and kills most harmful bacteria.
:40:06. > :40:08.While today's catch is sitting in the salt, yesterday's fish is
:40:09. > :40:19.already smoking. How long do we smoke the fish for? A
:40:20. > :40:24.few hours. Marianne is cold smoking the fish. A
:40:25. > :40:29.technique that is perfect for keeping the fish from the fire.
:40:30. > :40:34.The smoke has antibacterial properties, which combined with the
:40:35. > :40:39.salt, makes the fish last for weeks instead of days and gives it a
:40:40. > :40:44.unique flavour. The rest of Sweden, preserving is
:40:45. > :40:48.fashionable but for the Sami it is a way of life.
:40:49. > :40:53.While the smoke does it work, we get a cooking lesson. The first fresh
:40:54. > :40:57.fish straight from the lake. When we are out fishing without a pan with
:40:58. > :41:04.us, then we take just a stone. A flat stone and put it on the fire.
:41:05. > :41:11.So, like the Sami culture it is very strong, traditional but what is it
:41:12. > :41:16.like for the young Sami people? The young Sami people are finding now
:41:17. > :41:19.ways to have the traditions but to find other ways of living. They can
:41:20. > :41:23.be making websites and sometimes they can be with the reindeers, they
:41:24. > :41:28.can be a photographer. Yes. Mate, look at that flesh. The
:41:29. > :41:34.flesh is getting pink and crispy. That is beautiful. It is going to be
:41:35. > :41:47.awesome. Now you can eat it. Fantastic.
:41:48. > :41:53.Mmm... Gosh, that is moist, Kingy. It is just a beautiful fish. A great
:41:54. > :41:57.fish from the lake. Superb. Second, it is the smoked version in
:41:58. > :42:03.butter. You You think that smoked food is
:42:04. > :42:07.better, you can imagine it used as a preservative but it creates a unique
:42:08. > :42:13.flavour that is absolutely stunning. Here we go.
:42:14. > :42:18.Oh... Oh, that is good. Do you know what is different, there
:42:19. > :42:24.is smoke all the way through the fish but it is so light and lovely.
:42:25. > :42:34.I love smoked fish but this is superb! Si and Dave are having a go
:42:35. > :42:39.at hosting Saturday Kitchen Live in a couple of weeks' time.
:42:40. > :42:45.They are very hairy, the bikers, don't you think? They are.
:42:46. > :42:51.I think that you could do that, just a leather jacket you need.
:42:52. > :42:54.Still to come, James Martin is making more home comforts. He is
:42:55. > :43:01.making tartiflette and bacon fat salad. With lots of melting cheese.
:43:02. > :43:05.That is your kind of recipe, Antonio? Yes. We have changed the
:43:06. > :43:17.rules of the Omelette Challenge today. Joe and Anna better be good.
:43:18. > :43:29.As Jamie is testing them. It will be an EGGS-periment! Yes!
:43:30. > :43:35.And is Jamie facing food heaven with chilli and prawns? Or is it food
:43:36. > :43:40.hell with my chicken's feet with garlic, tomato and spaghetti? You
:43:41. > :43:44.can see it at the end of the show. Right, stay there, Antonio, don't
:43:45. > :43:54.move. I am going to cook with the lovely Anna Jones! Anna, Anna, Anna.
:43:55. > :44:05.Jamie you said something to me, the hat? Yes! When I was an apprentice
:44:06. > :44:11.at 15, Jamie had a camera and he could see what he was going on in
:44:12. > :44:17.the kitchen. I hated wearing my chef's hat.
:44:18. > :44:23.I would call up and tell her that I could see her in the kitchen, to put
:44:24. > :44:32.her hat on. Snow I didn't know how he knew! I remember her when she was
:44:33. > :44:39.so small. Look at how tall she has become! Yes, we are going to get
:44:40. > :44:46.cooking. We are doing lime and chipotle black bean tacos. If you
:44:47. > :44:58.start off with the Mexican flavours. Make a guacamole out of that with a
:44:59. > :45:07.avcados and the lime and the chilli. You have maded a very caddows going
:45:08. > :45:11.mad in this country. They make they sell more than oranges now.
:45:12. > :45:21.If I am anything to do with that, I am very happy.
:45:22. > :45:29.I love avocados. They are very good. Yes. So we are starting off with
:45:30. > :45:34.onions, carrots. I will level them brown down a bit and then add
:45:35. > :45:39.spices. I am making a quick chilli sauce but you can use it from a
:45:40. > :45:44.bottle. The other thing I will do is get the black beans going. They are
:45:45. > :45:49.the base of the lovely brunch tacos. I am doing a fried egg as well. I
:45:50. > :45:55.love cooking with black beans. I am vegetarian. The food that I cook. I
:45:56. > :46:00.have to think about the protein, how the food is going to fill us up.
:46:01. > :46:03.Black beans are one of my favourite ways.
:46:04. > :46:08.They are a bit of a superfood? They are.
:46:09. > :46:14.They are high in protein. They are very high in protein.
:46:15. > :46:21.Are they the same black beans that Chinese people use in cooking? Yes,
:46:22. > :46:25.they are. We are starting off with the base of the black beans with
:46:26. > :46:30.garlic. We don't want it to go too dark. We want the flavour to release
:46:31. > :46:36.into the oil. Then we are going in with ground cumin and cinnamon. That
:46:37. > :46:43.will give depth and warm. Is it usual in south American cooking?
:46:44. > :46:49.They use cinnamon in a lot of things in moles. It has a sweetness. But
:46:50. > :46:57.with the chilli it is off setting it really well. In there is chipotle
:46:58. > :47:01.piece. I will talk you through that. And also a couple of tins of drained
:47:02. > :47:05.black beans. You can cook them at home if you want to. It is dead
:47:06. > :47:10.easy. Do you add the juice? I do at home
:47:11. > :47:14.but doing it quickly, I have drained them and will add some water. But I
:47:15. > :47:24.love the juice. It is nice and thick and all of the goodness comes out.
:47:25. > :47:34.Yes. Can you tell a bit, what this is? Yes, than, these are the
:47:35. > :47:40.chipotle chillis, that was the paste I popped in. You can buy them
:47:41. > :47:44.crushed up in a paste. But these are the lovely smoked ones, you can
:47:45. > :47:47.sthoej. They are amazing and in vegetarian food they add like a
:47:48. > :47:53.lovely depth that sometimes is a bit difficult to get. You know, and what
:47:54. > :47:57.some people miss when they are missing a plate full of veg. They
:47:58. > :48:01.are amazing, but the easy one is the paste. Are they become morgue
:48:02. > :48:05.accessible to find? Yes, the paste you can buy in your local
:48:06. > :48:14.supermarket, really easily, which is fantastic. I believe Antonio we used
:48:15. > :48:21.this one before, the dry persons, which make so many different dishes.
:48:22. > :48:26.I am finishing off the chilli sauce, I have put veg stock, a couple of
:48:27. > :48:32.takele spoons of brown sugar, a tiny splash of Vince ga, we will have a
:48:33. > :48:36.bit of cumin, echoing the flavour of the beans, lovely sea salt and I am
:48:37. > :48:42.going to use chipotle in there. You could use any chilli you like, I
:48:43. > :48:45.love the smokeyness, if you have dried chilli flakes in the cupboard
:48:46. > :48:49.or fresh chilli, that would be, you know, perfect. And this sauce is
:48:50. > :48:54.based on my boyfriend goes surfing a lot. He went to nick ragga and he
:48:55. > :49:01.came back with a bottle of this. He said this is fantastic. I love it.
:49:02. > :49:05.But we can't buy it here. It is an interesting one because it has got a
:49:06. > :49:09.lot of depth, the stock and the veg kind of brings an extra seasoning,
:49:10. > :49:14.so as well as the chilli hit you get this lovely lovely kind of depth all
:49:15. > :49:20.the way through it. What is the acid? Vinegar and we will have the
:49:21. > :49:29.lovely lime punching through the other bit. White wine vinegar. The
:49:30. > :49:34.smells over here are unbelievable. It might be Jamie's aftershave
:49:35. > :49:40.though! Tell me about you book. It is important because I love your
:49:41. > :49:45.book. Thank you. My, I have got too books, they are about joyful
:49:46. > :49:49.vegetarian cooking. Which is, yeah, what I love to do. All manufacture
:49:50. > :49:55.my wife's friends have got it. They love it. It is... So important to
:49:56. > :50:01.make veggies taste good. Putting them at the centre of the table, not
:50:02. > :50:06.at the side. Side. Do it it in way that isn't too worthy and feels like
:50:07. > :50:11.a celebration. So, yes, that is what I have been doing the last couple of
:50:12. > :50:16.year, had a little boy. So my family is extended. Yes, I saw it. Got a
:50:17. > :50:22.bit of catching up do with Jamie over there. I will give you the
:50:23. > :50:27.secret 6789 I have made a start. If you, can you do this we will Monday?
:50:28. > :50:31.You can, I am using corn tortilla, they are pure corn, so they are
:50:32. > :50:38.brilliant if you are gluten-free, you can buy them on line, in
:50:39. > :50:41.supermarkets, and I prefer these to the flour one, they have more the
:50:42. > :50:46.flavour. If you don't have a gas hob you can do them in a dry pan, pop
:50:47. > :50:51.them in the oven you know to warm through, but these give a lovely bit
:50:52. > :50:57.of charring, so, that is how we doing them. Wonderful. We are nearly
:50:58. > :51:04.there. Can you doll my house every day please and help me. It will be
:51:05. > :51:10.easier with you round. -- come to. You have a baby to try and put to
:51:11. > :51:16.sleep, you don't want Gennaro. You are right there. I am quite good for
:51:17. > :51:21.babies. It is like being with my... You can look after the baby, thank
:51:22. > :51:25.you, thank you for offering. We will drop round tomorrow. It is lovely,
:51:26. > :51:31.it is like being with my cooking family, Jamie is my mentor, Gennaro
:51:32. > :51:40.is his. I am am your dodgy cousin from up north. Exactly. Yes.
:51:41. > :51:44.We have everything here. So giving the sauce a quick blitz, can you put
:51:45. > :51:49.that in a jug for me. Is that a sauce that can be put in a jar for a
:51:50. > :51:53.couple of weeks in the fridge? Yes, if you sterilise the bottle it will
:51:54. > :51:59.keep for a while, a week or so in the fridge. So I am just going to
:52:00. > :52:04.start popping these on, these are the gorgeous black beans, as I said,
:52:05. > :52:08.there is as much protein in black beans as there is in one hundred
:52:09. > :52:12.grams of chicken, it is really really high and loads of fibre, is
:52:13. > :52:18.it is a rare combination to have the two together. Then we will have a
:52:19. > :52:24.gorgeous bit of guacamole. The colour black is just something very
:52:25. > :52:30.unusual in food. It is. Globally. It's a real key, it is a tell-tale
:52:31. > :52:36.sign that these are packed with vitamins and antioxidant, you think
:52:37. > :52:42.about the blue foods, blueberries and those kind of things. Can we
:52:43. > :52:48.have an egg on each please Gennaro? One on each. Wonderful. What are the
:52:49. > :52:54.eggs like? He is has done a pretty good job. He cracked one of them. I
:52:55. > :52:58.am allowed. I am reducing the point slightly for that. Amazing. I was
:52:59. > :53:03.cooking beans last night, as my cousin came in he thought I was
:53:04. > :53:08.making risotto and it looked like it in the pan. It is beautiful. It
:53:09. > :53:14.is... Radishes on the top please. On the side. Everywhere. Gorgeous, all
:53:15. > :53:20.over the place. Jamie style. Shall I put some coriander? Yes, please. The
:53:21. > :53:26.last thing is just a little sprinkling of cheese. I have some
:53:27. > :53:33.queso fresco. It is like Lancashire or feta. There we go. These are my
:53:34. > :53:46.lime and chipotle brunch Tacos. Wonderful.
:53:47. > :53:53.Right. Let us taste them. I know you love this. Antonio will love it. The
:53:54. > :53:59.colours that are just amazing. It is like carnival, the beautiful South
:54:00. > :54:03.American foods. Have a little bit. They are real street food. You are
:54:04. > :54:10.supposed to, the Tacos are the kind of vehicle to just pick them up, and
:54:11. > :54:18.yes. Hand food. Exactly. Exactly. We will eat it. I can't be the only one
:54:19. > :54:21.eating today. This is the bit. I got a bit jealous of Nigella because
:54:22. > :54:26.sheets so much better than all of us, she does it so lovely. I look
:54:27. > :54:37.like an animal. I have given you a challenge. This is the way to eat.
:54:38. > :54:43.That is good eating. Head back to Salisbury the see what Susie has
:54:44. > :55:03.chosen to go with it. I love her, bless her. Let us have a look.
:55:04. > :55:09.Anna's dish is a riot of colour and flavour. It needs a wine with
:55:10. > :55:13.personality to match. What is fun about this dish is it works with a
:55:14. > :55:18.variety of wine styles so you can choose something to suit your own
:55:19. > :55:22.personality and taste. And if you are the partying type and love
:55:23. > :55:28.bubble, this finest Prosecco from Italy works really well. Especially
:55:29. > :55:32.from the chilli in the dish. If you refer a more complex match that
:55:33. > :55:36.balances all of the different flavours on the plate. This dry
:55:37. > :55:44.Riesling from Australia is for you. But there is a final option, which
:55:45. > :55:51.is my choice and it is a wine for the carefree extrovert that ties in
:55:52. > :55:56.with the zestiness of the dish. It's the Mud House Sauvignon Blanc from
:55:57. > :56:02.New Zealand. What I love about it is it versatilityty. With dishes like
:56:03. > :56:07.nan's that are full of bright clean flavours. Smells like summer in a
:56:08. > :56:12.glass. The lovely Tang of Soph none is
:56:13. > :56:17.ideal with the fresh guacamole and the tomato salsa, there is good
:56:18. > :56:23.acidity to cut through the rich texture of the bean, the egg and the
:56:24. > :56:28.Tacos, then citric notes that tie in beautifully with the coriander and
:56:29. > :56:33.the lime. So, give you the carefree extrovert of the wine world which I
:56:34. > :56:46.hope you all enjoy. Cheers. Sorry. I am so sorry. I threw mine
:56:47. > :56:53.over Antonio. ? It was the carefree extrovert in you. Well, Anna, what
:56:54. > :57:01.do you think of the wine? I love it. It is cheerful and so, so great. It
:57:02. > :57:09.is zesty, it goes with almost everything. Well done. It is
:57:10. > :57:13.awesome. With the fish dish and the spice so good. You know I believe,
:57:14. > :57:21.the wine, I was a wine merchant for many years. Were you? Are you sure?
:57:22. > :57:26.And I decided that the wine was good when you write it. You can't
:57:27. > :57:32.describe to another person what you feel, you know, because the tastes
:57:33. > :57:38.are different. Now Jamie has to chose the next film. We are on the
:57:39. > :57:42.Amalfi coast and I am fishing for special things. This is one of the
:57:43. > :57:48.best TV cooking moments of all time. This is a feral man at the bottom of
:57:49. > :57:52.the sea trying to disrupt a professional cooking a lovely dish.
:57:53. > :58:02.Check out the white speedos. Let us take a look. Oh, my.
:58:03. > :58:17.Hook by name, hook by nature. When I was a boy I barely went to school. I
:58:18. > :58:21.felt like I belonged in the water. The sea was St like a sweet shop to
:58:22. > :58:25.me. I took anything I could get my hands on.
:58:26. > :58:31.And anything I could fit down my traps. You know what they say,
:58:32. > :58:38.presseds of the the sea like to nibble small things.
:58:39. > :58:45.-- pants. Surprise, surprise, let us see what he has got.
:58:46. > :58:51.What have you got there? Unbelievable.
:58:52. > :58:59.Wow, look at this. That is wonderful. Here Antonio. That That
:59:00. > :59:07.is for you. Oh, that is good. One male, one female. There is a sea
:59:08. > :59:15.urchin. What would I do with it. May I have
:59:16. > :59:20.it. I like to do it like this. With the lemon on top? Oh, the smell
:59:21. > :59:24.and the taste of the Mediterranean, all in one bite. I eat them like
:59:25. > :59:44.that. I prefer without the lemon. You come on board. I will cook you
:59:45. > :59:55.something. I am going to use my own catch.
:59:56. > :59:59.I am going to cook prawns and mussels with linguini.
:00:00. > :00:04.I am using a dish with a few ingredients. We are taking water on
:00:05. > :00:09.the boat, we are taking this from the sea. We have the linguini. I
:00:10. > :00:13.will put it into the salted water boiling on the side.
:00:14. > :00:20.In the meantime, I will prepare the sauce which is very, very easy.
:00:21. > :00:29.Be careful... Give it to me. Move a bit. Now this case we have
:00:30. > :00:37.the wonderful seafood. The seafood, we have the ling Winnie, the
:00:38. > :00:41.wonderful prawns and the mussels and a little bit of parsley. We put in a
:00:42. > :00:48.little bit of olive oil and the chilli. I like it with the seeds.
:00:49. > :00:54.People eat the garlic and the chilli in the oil. That is just called
:00:55. > :01:01.spaghetti and olive oil with garlic and chilli.
:01:02. > :01:09.Then I add these mussels. By opening, they release the wonderful
:01:10. > :01:14.sea water. That will flavour, and give flavours of the Mediterranean
:01:15. > :01:19.in the entire dish. When you put the lid on the steam is building and the
:01:20. > :01:26.mussels open quicker. They open and release all of the fantastic juices.
:01:27. > :01:34.We can put a little bit of wine. That belongs to it.
:01:35. > :01:41.It builds a little more steam around it.
:01:42. > :01:46.Do you want me to chop the parsley? You can chop the parsley, Gennaro.
:01:47. > :01:52.Thank you. See, I'm always helping you! Wonderful.
:01:53. > :01:57.They are open, they are fine. Now I add the prawns.
:01:58. > :02:03.Are you using a little bit of salt, Antonio? Nope! OK.
:02:04. > :02:11.A little pepper. A little bit. I will taste... Just a
:02:12. > :02:16.little bit of salt. What will I do without you?! Just a
:02:17. > :02:21.little pinch. I believe that is ready in a minute
:02:22. > :02:25.or two. Then it is cooked. I know that you are hungry.
:02:26. > :02:33.Yes. A little parsley? No, not yet. They
:02:34. > :02:42.have cooked very brieflily. They change colour and this are cooked.
:02:43. > :02:51.Fantastic. It is fantastic. Think of me, yeah?
:02:52. > :03:09.Mmm! Just a little bit of olive oil. Yep... Ahhh, Gennaro, look at me.
:03:10. > :03:17.Now we want the parsley. It is all yours. Put it there,
:03:18. > :03:20.lovely. Gennaro it is all yours.
:03:21. > :03:25.Thank you very much. One for you. Thank you.
:03:26. > :03:35.One for me. Is the portion enough for you? Oh,
:03:36. > :03:44.my goodness. This is for us, the entire world has
:03:45. > :03:50.to suffer. This is what makes Italian food from the mothers.
:03:51. > :03:53.You have the very good ingredients which are here available every where
:03:54. > :03:59.and here the fish has a special flavour. The pasta is locally made
:04:00. > :04:03.and the parsley is locally grown. What do you want more? It is
:04:04. > :04:13.fantastic. And this is poor food! It can feed
:04:14. > :04:20.quite a few people! Mmm! There, you can eat it all, Gennaro. Have it
:04:21. > :04:33.with gusto, you worked a lot. I know.
:04:34. > :04:43.Do you remember? That was good. That was very good. I got bitten by
:04:44. > :04:51.an octopus last week. Are you not scared of it down the Speedos? Me...
:04:52. > :04:58.Right! It is time to answer a few foodie questions. Who is first? It
:04:59. > :05:05.is Jane from Warwickshire. What is your question? Good morning to you.
:05:06. > :05:12.I have a question for you. I need to eat scallops tonight.
:05:13. > :05:18.Are they very fresh? Yes. Now, you take only the white part
:05:19. > :05:23.and cut it in very thin slices and do a Carpaccio. Olive oil, lemon and
:05:24. > :05:32.just a hint of parsley and pepper. Wonderful.
:05:33. > :05:41.That is good. Jamie makes one almost the same with pop pomegranate seeds
:05:42. > :05:46.on top. Which dish would you like to see,
:05:47. > :05:50.heaven or hell? Definitely heaven. Thank you very much. The scallops
:05:51. > :05:54.are great. Jamie, you have tweets here. OK,
:05:55. > :05:58.lovely people. Thank you very much for tweeting in. Twitter has gone
:05:59. > :06:03.made, by the way. Trending as per usual.
:06:04. > :06:12.Calum Clerk, thank you very much: What is your favourite thing to
:06:13. > :06:17.cook, Jamie? It is like saying which of your children is your favourite,
:06:18. > :06:21.it changes on different days! Certainly on the weekend, I love
:06:22. > :06:28.things that I love and I can put in the oven. So whether it is beautiful
:06:29. > :06:35.vegetables or a shoulder of lamb or a roast chicken. Roasting a chicken
:06:36. > :06:42.with smashed garlic, vine tomatoes. Let it have time in the oven, an
:06:43. > :06:48.hour and at that minutes. And then with the juice, cook it with
:06:49. > :06:56.spaghetti. For me, that is a lunch time classic. A little salad.
:06:57. > :07:02.The way you cook is marvellous! Let's go back to the phones. The
:07:03. > :07:10.next caller is Liz from Yorkshire. What is your question? I would like
:07:11. > :07:17.a recipe please for a really great beef and pork ragu, suitable for
:07:18. > :07:26.freezing in batches. It is ever so easy. Park ragu is a
:07:27. > :07:35.classic Italian. You get the ragu, the meat, cut in large chunks. Seal
:07:36. > :07:43.it. Then when it is sealed, splash it with wine.
:07:44. > :07:49.When the wine evaporates, add the carrots, celery and onions a few
:07:50. > :07:54.herbs. Let it cook for a little bit. Get some tins of tomato, put it
:07:55. > :08:00.inside with a little water and cook it slowly for two hours.
:08:01. > :08:08.Add chilli, Jamie will probably put a lot of chilli if you like it, use
:08:09. > :08:17.it. I had a similar ragu in Tuscany. They called it a pepesoa, they put
:08:18. > :08:21.in lots of black pep but the long cooking make it is mellow. You can
:08:22. > :08:27.pull it apart and have big or small chunks. A treat.
:08:28. > :08:32.I have had it in Calabria, they put eggs on top. Unbelievable.
:08:33. > :08:42.What dish would you like to see, heaven or hell? Hell, please.
:08:43. > :08:47.Clearly a Ramsey fan! And another caller, what would you like to ask?
:08:48. > :08:53.Good morning chefs, I have a food revolution going on in my life at
:08:54. > :08:58.the moment. I am looking for a dish with an Italian twist but is mainly
:08:59. > :09:01.a healthy, easy to cook dish. And thank you to Jamie for starting off
:09:02. > :09:06.the food revolution. I signed up this morning. I need a healthy dish
:09:07. > :09:10.with an Italian dish. I have an idea for something
:09:11. > :09:18.healthy. I have been roasting spring veg. Radishes, broad beans that are
:09:19. > :09:23.in the pods in a really, really hot oven with asparagus. You can roast
:09:24. > :09:29.it and keep it in the fridge. I have been cooking grain or farrow, they
:09:30. > :09:34.are lovely to keep in the fridge. And then you can dress them with
:09:35. > :09:39.herbs and pesto, so you have mix and match dinners through the week but
:09:40. > :09:44.with different bits of veg. One thing that my granddad I used to
:09:45. > :09:50.make was a chicken stock with bits of rice in it. You could add chopped
:09:51. > :09:55.up spinach or a little bit of chilli. I think I have it three
:09:56. > :10:06.times a week now. So it is like Sardinian pencil yen?
:10:07. > :10:09.Yes, absolutely! What dish would you like to see, heaven or hell? It must
:10:10. > :10:13.be heaven. Thank you very much.
:10:14. > :10:19.It is time for the Omelette Challenge. As we have been talking,
:10:20. > :10:25.there is Food Revolution Day. Jamie wanted a different kind of Omelette
:10:26. > :10:28.Challenge. So Jamie, what kind? OK. We respect and admire the
:10:29. > :10:34.traditional Omelette Challenge. But we are not going for speed today. We
:10:35. > :10:38.are going for a 1-minute challenge. A handful of ingredients. Three or
:10:39. > :10:44.four. And focus on making it a lovely healthy meal. I think this
:10:45. > :10:50.egg, eggs are the most incredible form of protein on the planet. A
:10:51. > :10:53.free-range egg, can be turned into a breakfast, lunch, brunch or dinner.
:10:54. > :10:59.We want to get people sharing what they do with eggs. It is the
:11:00. > :11:02.ultimate food revolution food. So guys, you know the score. We have a
:11:03. > :11:04.minute. You have the chosen ingredients. We will come back to
:11:05. > :11:09.that. Right. OK.
:11:10. > :11:16.So, we have one minute on the clock. Let's put a minute on the clock.
:11:17. > :11:22.Are you both ready? Ready. Yes! Antonio, don't touch anything! Just
:11:23. > :11:31.in case! OK, three, two, one, off you go! OK, chop herbs, Gennaro,
:11:32. > :11:42.please. I am loving this pace! Butter...
:11:43. > :11:47.Eggs... Hot pan. Many chopped herbs going in. Beautiful. What is
:11:48. > :11:52.happening over here? Wild garlic on my left here. In season, by the way.
:11:53. > :12:01.Love wild garlic. This is looking good.
:12:02. > :12:12.Peas over here with the lovely Anna. More herbs going in.
:12:13. > :12:16.Anna, what is going in, darling? We have lots of herbs. French style,
:12:17. > :12:24.dill, parsley, mint. We are nearly there. Raw courgette. I love that.
:12:25. > :12:31.Not enough people do that. 5, 4, 3, 2... Nice. Nice. A little bit of
:12:32. > :12:35.salt on top. Gorgeous with a little bit of peas
:12:36. > :12:41.on top. Oh! That is really good. OK. Let's review what is going on.
:12:42. > :12:48.One minute it is the ultimate fast food. I want to go to you first,
:12:49. > :12:56.what did you do. I use egg yolks with pasta, there are lots of egg
:12:57. > :13:05.whites left over, so I used egg whites, I used wild garlic. My mum
:13:06. > :13:08.gave me these chillies from Puglia and finished it off with pecorino
:13:09. > :13:17.cheese. Very good. Anna? Three eggs, a
:13:18. > :13:26.mixture of herbs, a good way to use up herbs hanging around in the
:13:27. > :13:32.fridge. We have dill, parsley, grated courgette, some cheese,
:13:33. > :13:37.lemon, a little bit of peas. Lovely people, raw courgette is well
:13:38. > :13:40.underrated. I love it. It is great in salads.
:13:41. > :13:49.Especially at the start of the season when they are sweet. OK. OK.
:13:50. > :13:52.The winner is on the one-off food revolution Omelette Challenge. The
:13:53. > :14:00.winner is going to be... I'm the boss... Both of them! They are both
:14:01. > :14:06.very good. Guys to get involved with that, show
:14:07. > :14:14.us what you can do with an omelette. So, will he get his food heaven?
:14:15. > :14:24.Chilli with prawns, or food hell, Gennaro? Apt ant, you have to come
:14:25. > :14:28.with me! Gennaro, you just need to read there! Or food hell with my
:14:29. > :14:32.chicken's feet with garlic, tomato and spaghetti. We find out after
:14:33. > :14:36.some of these home comforts. Let's have a look.
:14:37. > :14:42.These days when it comes to keeping your bubble and squeak on the
:14:43. > :14:47.affordable side of the tracks the humble spud takes some beating.
:14:48. > :14:53.When it comes to cheap dishes you don't get any cheaper than potatoes.
:14:54. > :15:03.I am going to use them to make this Tartiflette. A hearty French style
:15:04. > :15:09.cheesy bake that serves 6-8 people for as little at 2.50 a head. I am
:15:10. > :15:14.going to use these potato, they have lovely red skins. Bring them to the
:15:15. > :15:19.boil and simmer them. Why they are cooking w, we can do the other part
:15:20. > :15:24.of the Tartiflette which is onion and thyme. This is famous dish you
:15:25. > :15:30.get when you go skiing. Don't be frightened to use plenty of butter
:15:31. > :15:35.to start this off. Going to fry it off with some thyme. I think this
:15:36. > :15:38.should resemble the onions you get at one of those vans by the side of
:15:39. > :15:47.the road. And then the other part of the
:15:48. > :15:51.flavour in this cheese and bacon. But one thing you have to do is
:15:52. > :15:56.prepare it 6789 I am going to trim off the top. Try not to lose too
:15:57. > :16:01.much and carefully, we are going to trim it off round the edge. What I
:16:02. > :16:06.want do is it to melt into the potatoes. By taking off the outside
:16:07. > :16:14.of the cheese, you will get that. You can leave the underside intact.
:16:15. > :16:19.Then our next layer is good quality dry cured bacon. You can tell poor
:16:20. > :16:24.quality bacon when you start pan frying it. You never get it crisp,
:16:25. > :16:29.because it is full of water. That is what you are paying force, you get
:16:30. > :16:33.better value buying better quality bacon because a little bit goes
:16:34. > :16:38.further. I will take the bacon like this and lair it.
:16:39. > :16:44.Once we are peeled and sliced we can lay the potatoes into the dish. One
:16:45. > :16:50.thing leaves the skins on is might make them a bit more sticky. They
:16:51. > :16:56.are starting to stick together already. They feel luxurious. It is
:16:57. > :17:04.like a meal for one. Accident size portion. What he with can do is grab
:17:05. > :17:11.our choose. So put that on the centre, stick it in the oven. 200
:17:12. > :17:15.degree, 35-40 minutes. As you will have gathered I am a great fan of
:17:16. > :17:21.butter but the choose steals the show. It is great melt earthquake,
:17:22. > :17:24.its unique flavour permeates the whole dish making Tartiflette the
:17:25. > :17:29.perfect winter warmer. I thought I would carry on the theme in terms of
:17:30. > :17:35.the bacon and create a green salad to go with it with crispy bacon.
:17:36. > :17:41.Chop up spare bacon. It is best if you fry it until it is crispy.
:17:42. > :17:47.You can't get much simpler than this salad dressing.
:17:48. > :17:50.Bind the egg yolk, a teaspoon of mustard, and some white wine
:17:51. > :17:55.vinegar. Together, with some veg oil.
:17:56. > :18:00.In this pan there is so much flavour. I want to use it to create
:18:01. > :18:04.a dressing. Bacon fat dressing is delicious, once you have tried it,
:18:05. > :18:12.trust me, there is no going back. There is cheaper than buying ready
:18:13. > :18:17.made dressings. Drizzle it over the salad. Lightly coat the leaves. All
:18:18. > :18:21.we need now is the classic Tartiflette. Now it looks impressive
:18:22. > :18:26.but remember, this is a dish that doesn't cost a lot of money, you
:18:27. > :18:34.have a bit of bacon, the choose is probably the most expensive part of
:18:35. > :18:40.this entire dish. Right. It is time to find out
:18:41. > :18:47.whether Jamie is facing food heaven or food hell. To remind you my
:18:48. > :18:53.heaven was the world of chillis and these gorgeous prawns and my idea of
:18:54. > :19:02.hell, is these horrible things. I am going to cook it for you. I think
:19:03. > :19:07.that is even beyond you. We could cook both. Are you going to cook
:19:08. > :19:16.both. I want to know what the public said. Heaven. Thank you public. I am
:19:17. > :19:25.interested to see what you do. First I need to get my staff, Anna.
:19:26. > :19:32.You can give me some jobs, what do you need me to do. Let us put some
:19:33. > :19:39.chicken feet. Antonio, I know people are going to wonder, these prawn,
:19:40. > :19:48.the colour is incredible. Yes, they are Sicilian, they are very juicy.
:19:49. > :19:54.Fantastic. Wonderful. They are beast, look at the size of those. We
:19:55. > :20:05.are peeling them. On the side. So they get more taste. Look at this.
:20:06. > :20:12.Look. Come on! On! How you going to make them gorgeous? I use, I use
:20:13. > :20:19.also a lot of chilli which you look it. Will chop the tomatoes for you.
:20:20. > :20:23.Let us move this one out. We don't need it.
:20:24. > :20:31.Fantastic. I am sure you will love it. Can I help darling? Yes. Have a
:20:32. > :20:37.peel Ly up. Sandwiched in the middle of you two lovely people. Would you
:20:38. > :20:49.like me to de-vein them? No, they are, without that stuff. Trust the
:20:50. > :20:52.sill than prawns to be flashy. It is like the flavour, Ferrari, the
:20:53. > :20:58.flavour is under the hood. While While we have a calm moment, tell me
:20:59. > :21:04.how we get involved in Food Revolution Day. To the viewer, the
:21:05. > :21:07.idea this year, we will celebrate food, have activity in 130 countries
:21:08. > :21:11.round the world and it is going to be a noisy day, the Food Revolution
:21:12. > :21:16.hub will be launched and that is one day, that is every day, the idea is
:21:17. > :21:20.like a news hub that can inform you of nice, funny, local, national
:21:21. > :21:25.important, sad, upsetting thing, so the whole world of food, which, we
:21:26. > :21:29.are trying to bring so the average Joe can be enformed about what is
:21:30. > :21:35.going on, if you want to join that, sign up now, we have 120,000 people
:21:36. > :21:39.signed up already, just go to Jamie's Food Revolution on the
:21:40. > :21:42.website. My job is to make sure I inform you with interesting
:21:43. > :21:49.fascinating things and the best bit yes, is you will have a chance to
:21:50. > :21:53.yes, no, like and get involved and help create a single voice, to a
:21:54. > :21:58.massive choir. The point of this guy, is to make sure we can make
:21:59. > :22:02.cool stuff happening in farming and food and work with Governments and
:22:03. > :22:09.stuff. So sign up guys. So the prawns are looking incredible.
:22:10. > :22:13.Antonio, what is the scoresome Gennaro stole our pars there. We
:22:14. > :22:22.should have given him these instead. We have the parsley, the prawns are
:22:23. > :22:29.in. What else do we need? I fry them so the head is cooked. By squeezing
:22:30. > :22:37.the head, you can have a wonderful dish. It is like a soup, brain soup.
:22:38. > :22:41.By the way, this tap works so James Martin, saying the tap doesn't work.
:22:42. > :22:47.Now the Italians are here, it is working. It is amazing the Italians
:22:48. > :22:52.are here, something is working. What I have done, I sweat the garlic and
:22:53. > :23:00.chilli in olive oil, which is nice. We are going to put a splash of
:23:01. > :23:06.wine, which, got it, that makes a wonderful splash of wine. The wine
:23:07. > :23:09.splashes everywhere. Let it cook for about one more minute. Let us remove
:23:10. > :23:14.everything from here. It is almost ready. Can I do anything for you?
:23:15. > :23:19.Can you cook me the chicken feet, because you love it. It is all
:23:20. > :23:23.right. I need to get some plates. Chicken feet are smelling Jamie.
:23:24. > :23:30.Feet never smell great. It does smell nice. It is nice. Look that
:23:31. > :23:33.the. It is cooked in wine, garlic. Scotch bonnet is my favourite
:23:34. > :23:38.chilli. Absolutely gorgeous. Look at the colour of this. What a lovely
:23:39. > :23:42.joy. This is the weather right now, today, it was 16 degrees at 8.00
:23:43. > :23:47.this morning so it is going to be a good one. But, could you cook, could
:23:48. > :23:53.you marinade the prawns like this and cook them on the bark cue? You
:23:54. > :23:59.could. Marinate it in oil and lemon and that is fine. So So Gennaro,
:24:00. > :24:18.what do you think of the chicken feet over here? I like the Chinese
:24:19. > :24:27.ones. You just told me you love it! The trouble is you can't cook! OK.
:24:28. > :24:35.This is ready. Let us go with this one as well. OK the it is a needs to
:24:36. > :24:40.be inside. I I will get the beans out, the pasta. He took my water.
:24:41. > :24:54.This is what he is doing all the time. Did you make that spaghetti
:24:55. > :25:02.Gennaro? Erdots dots. Salt, very important to have some salt. How
:25:03. > :25:12.much salt? You use about 10 gram for each three litre of water. This is
:25:13. > :25:19.for this. That is good. Gorgeous. This is really good. Shall we taste
:25:20. > :25:28.it for salt? Can we have a look. Just a few minutes to go. How you
:25:29. > :25:32.feeling about it? I can't believe it, this is really good. It smells
:25:33. > :25:38.amazing. It smells not what you cook, it is what I cook. There is
:25:39. > :25:42.chilli and garlic going on here. Were these dishes at the new
:25:43. > :25:52.restaurant, is this something on the menu? Look at this. Wow. That is the
:25:53. > :25:58.juice coming out of the head. Let me clean this one. A bit of salt. It is
:25:59. > :26:06.fantastic. You would like a little bit of water in there? Look. Look. A
:26:07. > :26:10.lot people are scared of the shell and head, that is where the flavour
:26:11. > :26:19.is. It is very important. With the shells you would make a stock or
:26:20. > :26:25.stick it in your pasta. So the spaghetti goes into the chicken feet
:26:26. > :26:35.pasta. I know this is going to taste good. Oh my goodness me. This is a
:26:36. > :26:41.proper start. The great thing is about having heaven and hell we get
:26:42. > :26:48.two wines. We have a Grillo from Marx and Spencer and to go with hell
:26:49. > :26:57.it's a Peccorino 2014 Waitrose from a reasonable 5.99.
:26:58. > :27:07.Will you give that plate a good old rim job. Let me put a bit of sauce
:27:08. > :27:13.on top. You going to garnish it with chicken feet? It looks quite nice.
:27:14. > :27:19.The leaning tower of chicken feet. I am going to put an extra one. A bit
:27:20. > :27:24.of tomato. It is like something from Harry Potter.
:27:25. > :27:32.The olive oil. Put a bit of tomato on top. OK. That is good. OK. OK.
:27:33. > :27:39.This is a very emotional moment. Are we going over here? It is good. OK
:27:40. > :27:47.Jamie, Antonio is ready. Steady on the side. OK. Are you still there
:27:48. > :28:04.Antonio. You are not going to make me eat the actual feet are you? OK,
:28:05. > :28:09.how, how... I mean.... Antonio. I can't eat these man. Honestly it
:28:10. > :28:20.will kick off if I eat these. You don't have to. The prawns... They
:28:21. > :28:27.are amazing. So good. Wonderful. That is nature. I want to put that,
:28:28. > :28:36.get rid of this, get rid of that and... That is it from us on
:28:37. > :28:47.Saturday Kitchen. All the recipes from the show are on the website.
:28:48. > :28:56.Next week the yummy Brummie Glynn Purnell is here hosting the show. We
:28:57. > :28:58.hope you had a very good time. The show was fantastic, from us goodbye.