07/05/2016 Saturday Kitchen


07/05/2016

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Good morning! I am Gennaro Contaldo And I am Antonio Carluccio. Today it

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is our turn to host, Saturday Kitchen Live! Yes, it's going to be

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so good! Welcome to the show.

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We have got some tasty recipes lined up for you.

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We have two talented chefs to cook with us, Anna Jones and Joe.

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So, Anna, I know you very well for your wonderful food.

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Thank you, I am making delicious lime and chipotle black bean tacos

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today. They are a gorgeous brunch dish,

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inspired by my time in Central America. A riot of colour and

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flavour. It's going to be great. And Joe, what is your specialty in

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food today? Well, I am doing one of my favourite dishes, pasta fazool.

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With a southern Italian twist. It is one of my favourite dishes. I

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hope you will love it. And of course, we have the recipes

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from the BBC archives. Now, our special guest today is a

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great friend, in fact my greatest friend for many years... Welcome to

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Saturday Kitchen, the one and only, Jamie Oliver!

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CHEERING AND APPLAUSE. I'm so excited.

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I have the two Dons here! Bless you! Basically, Gennaro and Antonio were

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my first bosses in London 24 years ago. I worked in the most

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unbelievable place. Antonio hanging out of the door, smoking a big old

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cigar. Did I smoke a cigar then? Yes!

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Polytheists Jamie, what is happening with you at the moment? Tell us what

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you are doing at the moment? At the moment we are launching Food

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Revolution Day. We are launching a food hub it is really exciting. I

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will tell you more about it later. We are kicking it off today on

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Saturday Kitchen. Great. I can't wait.

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At the end of the the day's programme we cook either food heaven

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or food hell for Jamie? Well, I love anything with chilli. I think it's

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an amazing ingredient. Gorgeous. My idea of hell is chicken's feet! So,

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Britain, don't turn your back on me, don't choose chicken's feet, I hate

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it. If you want me to go pear shaped on the show, that is it.

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Don't worry. We are cooking for the food heaven, one of my favourite

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recipes in mind. Chilli with Sicilian prawns. The wonderful

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imperial prawns. The wonderful colour from Sicily. I use the

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chilli, garlic and lemon juice. That's what I want. A nice Saturday

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for Jamie Oliver. Now, your idea of hell, Gennaro? If you get food hell,

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I will make the chicken's feet with garlic, tomato and spaghetti!

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Braised in celery, onion, garlic, lots of chilli, a splash of white

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wine, served with the lovely spaghetti. What could be better than

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that? What do you mean? I keep chickens, I know how they live. I

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see what they walk on, I don't want to put it in my mouth! You will have

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to wait until the end of the show to see which one he gets.

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If you want to ask a question today. Call this number.

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You can send questions to our social media too.

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If you are watching on catch-up, please don't call as we are not

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here! Right, Joe, cooking first. What do we have. Bless you, Joe. It

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is good to see you Gwen arrow. Right, what can I do for you? Right,

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we are making one of your favourite dishes. The pasta fazool.

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We are going to start, as my family are originally from Hull and

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Calabria, I am putting some of this into the pan. When I was doing the

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reis search into Italians used to eat years ago, especially as my

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grant parents were fit and healthy but they would put lard into the

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sauces. I started to make it recently at

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home just having the pasta and the lard. It is amaidsing. I substituted

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the recipe to add some of this. What is this that you are using? It

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is a very soft salami from Italy. It is very soft. And it also has lots

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of spicy peppers and chilli. It is a great way to pep up the dish. There

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is pasta fazool, so at some point there is pasta coming in. What you

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are making Gennaro is Cavatelli. I love Cavatelli.

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It takes a little longer. Yes, it does. I am also making two

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dishes, as Anna have vegetarian. Are you vegetarian? Yes, ague years!

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I feel like I have one thing on food where I have a head on Jamie Oliver,

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that Anna is vegetarian. Now, I have a carrot. Let's talk

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again about the Cavatelli. It is a great pasta.

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It is indeed. You make it with a little hole. The ones you have done

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is with eggs but originally they used in Puglia with semolina flour

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and water. I have come back from Italy. I was

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in Bari. Jamie, you remember the granny mama who made the pasta? Yes,

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amazing. Tell me your story, Joe? When I came

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to London a few years ago. I decided to work with Francesco Matzi. I

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thought I would do a little article about working a night in a kitchen,

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I ended up working there for two years. It was great fun. Most of the

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time I was there grating parmesan and chopping peppers. Then he asked

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me to make a pasta. It was Cavatelli. I used to make this when

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I was a kid. I asked him how much did we need. It was only enough for

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140 people. So, this is taking time making enough just for four. That

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day... When I was in Italy, you would see the grandparents and the

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mothers and the kids. They would do it outside. They would talk, it

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would be outside, the kids were playing. Doing it as a job it feels

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harder. But when you make it social... It is. We used to make it

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in the hall, there would be a few of us... Someone making, someone

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rolling. How long did it take you to make the

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Cavatelli in the kitchen? Nine hours! I saw a lady in Bari making

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100 Cavatelli in one minute! Wow! She was 96 years old! So you can see

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what this is. It is just a little round, a little strip.

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And you press the knife over the top, so it curves around.

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Or you can get it with the finger and do the same.

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Do you know what Cavatelli means? It means that it catches the lovely

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sauce inside of it. Right, what next? The world wants to

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know what C. -- Cavatelli means? It means little

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hollow. Little hollow.

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I have to say at this point, I grew up in a big Italian/English family.

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In 1988, if you grew up in an Italian family, food was not cool.

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In 1988, all of a sudden my granddad was going around Hull with his

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pockets full of parsley, and his helmet full of lemons, I thought it

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was really cool. All of the others were going to Tenerife. Then you

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came along and you were doing the same. I thought that my granddad was

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really cool. So, I have put the beans in.

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Look at that. Antonio, can you tell the people at

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home what to do when they have to call us? If you would like to put a

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question to any of us today, call us on this number.

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After that link from Gennaro, all I have done is put in the beans. That

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is central to the dish. Then we add the stock to give it a bit of

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liquid. In brilliant fashion, we have

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prepared one earlier. So this one has been cooking for

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about 20 to 25 minutes. What you can do is blitz half of

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this, so it gives it a different texture, a little more creamy.

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I keep wanting to call you Big Boy as I'm with you, Jamie but that is

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your word, not mine. So I am going to introduce the pasta to the sauce.

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So give it a little mix. There we go. This is exciting. Look. Can we

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put napkins on? We had a great conversation about the amount of

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variations of recipes there are of this. You can pretty much add

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anything you want. But one thing that is essential is that you don't

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have to put cheese on the top. You have a little kiss of olive oil.

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Shall I? Yes, please, sir. Is that from the Benedictine monks?

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It is the anointing. . It is a religious thing, and of

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course the basil. This is the royal herb. It is the dish crowned with

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the basil. I got a monk drunk in Italy once, then I lost him. It was

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Vin Santo. So, here we have pasta fazool with

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the sausage and some without. Wonderful, this is so good.

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It is a bowl of spicy comfort food and it needs an easy going red to

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wash it down. There are loads of wines you could choose for this, so

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I am going to stay Italian and a great value match would be the soft

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and juicy Nero from Sicily. My favourite wine comes from completely

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the opposite end of the country. It is the fresh and fruity and very

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stylish, Taste the Difference from Piedmont. It is most famous for its

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Barolo wines but it is home to some of the most character. Reds. That

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smells so Italian, full of the fragrance of Cherries and wild her

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herbs. And when you taste it, there is

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plenty of ripe black cherry fruit, to off set the heat of the chilli

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and the Nduja. It has typical Italian taste. It is smooth and full

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bodied enough to cope with the texture of the beans.

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Jo, I have to say this was a dish I couldn't get enough of. I hope row

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feel the same about this beautiful wine.

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It is so good. It is like a good Italian footballer, smooth, reliable

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and elegant. It is from Piedmont. It goes well. It is deep, fiery.

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Usually they are a local wipe, they are very good. It goes well. Susy,

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she does it again. What a great choice. It is your turn next. What

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you making? I am going to make some lovely brunch chipotle and black

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bean Tacos. It is all about the beans. We have loads of beans we

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love. We love beans. You know the story of... Antonio, what is the

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number for people at home to call? You can tweet us as well.

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Right. Rick Stein is here now, he is in Greece and he is making chicken

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soup. But first he is visiting a monastery, do you remember when you

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left me in a monastery while you went to the chocolate... I can't

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believe you called Rick Stein Rick Stain!

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Well I am on my way to a monastery. It is a place where rock, river,

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forest, mountain, all abound and this is this. If there is anything

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more Byronesque than this, I would doubt: The locals say this is the

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spirit of Epirus. When you read about what a cherishes

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author has written about a place, it almost makes it personal, when you

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go there yourself. Byron thought the view from here was

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one of the finest he had ever laid eyes on. His famous view sadly

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cannot be seen because everything is overgrown, I read somewhere in a

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tourist guide that Epirus was Greece's greatest secret. When I

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arrived, I thought I heard someone inside the monastery playing the

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guitar. So I thought I will have a chat with the monks about the

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possibilities of restoring Byron heavesly view and lighten the

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darkness, with the help of a couple of chainsaws.

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-- Byron's heavily. -- heavenly view.

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Is there anyone there, said the traveller, knocking at the moon lit

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door? I don't think there is. Oh, well... Was it the monastery that

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brought me here or was it the wine? The wine is very good, so I had to

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come here, and taste it in situ. The village was empty, it was mid

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June, and I didn't set eyes on a tourist, and hardly any locals.

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I promised myself a glass of this wine, because it heard so much about

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it. It is very verifies, very dry, austere, quite light as well, only

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11.5 I have seen on the label, so just the sort of white wine like.

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The noise in the background is a bazuki, it is somebody playing it.

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It is not a tape. It makes a trip like this for me.

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This is a lemon soup, with a poached egg.

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It is a very simple Greek soup and you might gather from the name, that

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it has lemon in it. Lots of lemon and eggs, and it is a lovely soup.

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It has chicken as well. I think the secret of it is a really good

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chicken stock, and it is very very light, very delicate. It is really

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good, if you have a bit of a, well, maybe a slightly delicate head from

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maybe a little too much alcohol, if you catch my drift. So I am poaching

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my chicken, in simmering chicken stock that I made the night before.

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Next, a big pinch of salt. Don't be timid about this. Trust me, and now

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for the Avgo, the legs. I I have thought of it as really the most

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typical Greek soup, but you start looking it up a beyond say no,

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necessarily Greek, it could be Turkish or Arab Orr as far away as

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Spain. It is like that with so many dish, you can't pin down where they

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came from. Basically I want this into sort of

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shreds which I will put in the bottom of the soup.

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Actually, I am making what I call a full fat soup, you can just make it

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with rice or pasta, but I have got chicken in it as well. And I am

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finishing it off with a poached egg. That is just my idea of how to

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enhance a dish, even further for a special occasion. I read that the

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Greeks do do Avgolemeno with offal poached in it. If you think of sweet

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breads or brains they are similar to an egg. I works really well. Now to

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finish the soup. This is actually the sort of hardest part of the soup

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really, because it is thickened with eggs so I have taken some of the

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stock and added it to my egg and lemon mixture, just to sort of get

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it up to the, and now I am adding that back in to the main stock, and

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I have taken the stock off the heat, just so I bring it up a bit gently,

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otherwise it will scramble. So I am just testing the temperature there.

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It should be uncomfortable to the little finger, that is when it is

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just starting to cook the egg and very soon it will start to thicken.

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Start to thicken. If you leave the chicken out you can

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enjoy it as a light chilled soup on a hot summer's day. Perfect with a

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glass of crisp white wine. Putting a bit of vinegar in with the moeching

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water. It helps to set the egg white and it like the flavour too. --

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poaching. Swirl the water. It makes a tighter poached egg.

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This for me is in the '70s when I started coming to Greece. It was

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like comfort food for me, I was startled by herbs and garlic, but

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this was a very gentle soup, the sort of in a way reminded me of

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home. Thank you Rick. I like the recipe,

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it is very... Lots of flavour. I am going to cook one of my favourite

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chicken dishes next. It is stuffed chicken legs with spinach and while

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I cook it Gennaro, he is going to attempt to interview Jamie.

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Oh my gosh, yes. Well. I know you already look like this. I cannot

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attempt to interview you. Any way. We have been working with each for

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so long. Every day. Don't cut your finger please, because I don't want

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to ruin this. Tell me about you, about this food revolutionings day,

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what is it about. People want to know. The audience that watch this

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show are already in love with food, they are already in the revolution,

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and I think like, you know, we read our paper, we look after our

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families but from the experiences I have had over the last 20 years and

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I guess from school dinners campaign 11 years ago, when you step back and

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back, you sort of see we have a broken food chain, and, now,

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particularly, it is an amazing moment where because of social

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media, the public, the parents, the kids can start sharing their voice,

:26:58.:27:00.

and changing the way that Governments and businesses kind of

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do their business, so food revolution day, we started it on

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five laptop, no budget, last year we had 1.6 billion interactions on

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social media. Did you remember being on the bus? We had loads of

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activity, 10,000 events in 130 countries round the world and we

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took a petition for it to be a human right for kids to get food education

:27:25.:27:28.

at school. And every country in the world signed it. So that was amazing

:27:29.:27:32.

but I just felt as if it was a day. The next day it went quiet and

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nothing happened so this year I am kicking off today, a bit later on,

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with the Omelette Challenge, what we want to do is get people to sign up

:27:40.:27:45.

to the food revolution, and basically, it is going to be food

:27:46.:27:49.

revolution day every day. We will give you bits of exciting and

:27:50.:27:53.

interesting information about stuff happening locally, and round the

:27:54.:27:56.

world, to you, but more importantly you are going to be able to interact

:27:57.:28:01.

with it and make your voice heard. It is about community. How many

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country last year that got involved, I remember there was almost every

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one. Almost every country on the planet. There was a couple of wars

:28:12.:28:15.

going on so we went sure if some were one or two countries but every

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country signed it. Between making children, what do you find your

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time...? I am very efficient at making children, that is very

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time... How long we got now? Jules is nearly smoents pregnant with

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number five. -- months pregnant with number five.

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We love you Jules. Let me explain a bit here. So I boned the piece of

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chicken, which is the leg and the thigh. Leaving the skin outside and.

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Then I put a bit of mortadella, which is wonderful, yes. The

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stuffing you are doing is versatile. It is classic, you could do with

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ravioli if you put ricotta through it. Then we put one egg, and a bit

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of salt. If you want me to do anything boy, I am happy, chilling

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out, it is nice. A little salt. Salt a la Jamie. And now we mix

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everything. This is the filling. That is wonderful. Wonderful. One of

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my favourite TV cooking moments was watching the greedy Italian, when

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Antonio was cooking on the boat, and Gennaro caught those octopus. And

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when I say, he put them down his pants and he came down on the boat

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and pulled them out and said cook that. That was my favourite cooking

:30:04.:30:08.

moment ever. Not sure who was more shocked. The octopus or Antonio!

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What a way to go. So then you seal it like this, you put the stuffing

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in it. You roll it and you put one slice of bacon, or pancetta. You

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tied that up very well. It is holding. It is holding. That concept

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of stuffing meat and stretching it and taking it further. And

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flavouring it is a lovely thing to do. Whether it is a lamb shoulder or

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chicken leg. You just have to tie this up with

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pancetta or bacon. Gennaro, I women wash my hands.

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You wash your hands? That is good. Clean boards too, you don't want

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anyone complaining. Shall I turn the gas up. You are on

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a low heat, brother. Obviously in Italy, it is always

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typical to the region. This first time I did it with and it

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was cheap. It was cut in slices. It looks fantastic.

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That was about 30 minutes in the oven.

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Don't touch it! Don't don't worry, I don't touch it. So, the stuffing and

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everything is in it. Nice. How long did you cook those

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for? About 30 minutes. I told you I needed to come along.

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I love it. I love watching these two cook. It is hilarious.

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Stand here. You angel. Snow! I'm so happy right

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now! It is all going to go pear-shaped. I love it.

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Gennaro, I am ready... You cooked the spinach. Well done! If I didn't

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know you, you know what I would say? I can't say it... No, you don't.

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Which way will I cut it. Cut it as you like it,

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For a picnic. So, we will be making for Jamie at the end of the show.

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Will he get his food heaven, chilli and prawns? The prawns are cooked in

:34:17.:34:26.

lots of olive oil. A squeeze of lemon juice, they have served with a

:34:27.:34:30.

green bean and mint salad on the side. Or will it be food hell,

:34:31.:34:37.

chicken feet? The feet are cooked slow with the celery, carrot and

:34:38.:34:44.

onions, garlic, a splash of white wine, sweet cherry Tom know --

:34:45.:34:50.

tomato. You will love it. Believe me, you will love what I am cooking.

:34:51.:34:56.

I do but chicken feet might be the end. You have to taste them. They

:34:57.:35:06.

are really good. You can see the result at the end of the show. So,

:35:07.:35:13.

right let uses the recipe from another double act. Simon and Dave,

:35:14.:35:26.

The Hairy Bikers, they are cooking fish. Let us have a look.

:35:27.:35:37.

Morning Kingy, today we are off to the top of the world and even though

:35:38.:35:43.

we are at the end of the road, our journey is just beginning.

:35:44.:35:51.

Can you hear the chopper? Yes, It is going to come across the trees. Yes.

:35:52.:35:58.

Watch this space, we are getting on a helicopter! We are going to have a

:35:59.:36:10.

proper adventure. I can't wait to see the village and to meet the

:36:11.:36:12.

family. Spending time with them is going to

:36:13.:36:21.

be a real privilege. This is the way to see it Kingy.

:36:22.:36:35.

Look at that. This is incredible. So beautiful

:36:36.:36:39.

This is the stunning National Park. The park is part of the world

:36:40.:36:47.

heritage site, the Sami's protected land in northern Sweden. It means

:36:48.:36:53.

higher land and a pretty good description if you ask me. We have

:36:54.:36:58.

been told it takes four days to walk to the village. Or four hours by

:36:59.:37:05.

snow mobile in the winter. But we are flying like the locals do

:37:06.:37:10.

nowadays. It is amazing they manage to make a living out of this

:37:11.:37:16.

environment. And survive. It is a really harsh landscape. You mean,

:37:17.:37:20.

you Y, get it wrong you could die up here. Easily.

:37:21.:37:30.

Reindeer at 2.00 Kingy. Got them, mate, got them.

:37:31.:37:42.

Hendrick, good to see you again. Good to see you. I am fine. What a

:37:43.:37:49.

way to arrive. You come to my village. That is a Sami taxi? Yes.

:37:50.:37:56.

This is where my family lives during the summer. And they other ones who

:37:57.:38:02.

are involved in reindeer herding. The mountain Sami have summer

:38:03.:38:05.

villages all over the National Park, to key keep an eye on their free

:38:06.:38:11.

roaming reindeer herds. But it is cold so the reindeer are still down

:38:12.:38:14.

in the valleys where it is warm. They won't climb up to the village

:38:15.:38:19.

for a while yet. Reindeer or no, this place is

:38:20.:38:27.

spectacular. Seeing the village like this, it is hard to imagine that it

:38:28.:38:31.

is one of the toughest places to live in Europe. Yes, this is no

:38:32.:38:37.

holiday camp. Everybody has to pull their weight. So what do you have

:38:38.:38:41.

planned. We have to work? We are going to fishing. And then we are

:38:42.:38:48.

going to salt the fish, and smoke it. For traditional Sami the short

:38:49.:38:53.

summer is when they fill up their larder before the long harsh winter

:38:54.:39:00.

arrives. Along with reindeer meat, fish is an

:39:01.:39:05.

important source of protein. And with the lake on their doorstep

:39:06.:39:11.

you never get fish more fresh and local than this. Si, that is how the

:39:12.:39:19.

Sami belt is used. Everyone has the knife. They all have a purpose.

:39:20.:39:28.

Beautiful. Beautiful. The family fishes mainly for a faish related to

:39:29.:39:33.

salmon and lake trout. It is one of the only freshwater fish that can

:39:34.:39:39.

live in the cold lake. Everyone today in midsummer the water is just

:39:40.:39:40.

four degrees. Look at this. Our fresh, beautiful

:39:41.:39:54.

fish from these waters. Salting helps to dehydrate the food

:39:55.:39:59.

that sops the fish rotting and kills most harmful bacteria.

:40:00.:40:05.

While today's catch is sitting in the salt, yesterday's fish is

:40:06.:40:08.

already smoking. How long do we smoke the fish for? A

:40:09.:40:19.

few hours. Marianne is cold smoking the fish. A

:40:20.:40:24.

technique that is perfect for keeping the fish from the fire.

:40:25.:40:29.

The smoke has antibacterial properties, which combined with the

:40:30.:40:34.

salt, makes the fish last for weeks instead of days and gives it a

:40:35.:40:39.

unique flavour. The rest of Sweden, preserving is

:40:40.:40:44.

fashionable but for the Sami it is a way of life.

:40:45.:40:48.

While the smoke does it work, we get a cooking lesson. The first fresh

:40:49.:40:53.

fish straight from the lake. When we are out fishing without a pan with

:40:54.:40:57.

us, then we take just a stone. A flat stone and put it on the fire.

:40:58.:41:04.

So, like the Sami culture it is very strong, traditional but what is it

:41:05.:41:11.

like for the young Sami people? The young Sami people are finding now

:41:12.:41:16.

ways to have the traditions but to find other ways of living. They can

:41:17.:41:19.

be making websites and sometimes they can be with the reindeers, they

:41:20.:41:23.

can be a photographer. Yes. Mate, look at that flesh. The

:41:24.:41:28.

flesh is getting pink and crispy. That is beautiful. It is going to be

:41:29.:41:34.

awesome. Now you can eat it. Fantastic.

:41:35.:41:47.

Mmm... Gosh, that is moist, Kingy. It is just a beautiful fish. A great

:41:48.:41:53.

fish from the lake. Superb. Second, it is the smoked version in

:41:54.:41:57.

butter. You You think that smoked food is

:41:58.:42:03.

better, you can imagine it used as a preservative but it creates a unique

:42:04.:42:07.

flavour that is absolutely stunning. Here we go.

:42:08.:42:13.

Oh... Oh, that is good. Do you know what is different, there

:42:14.:42:18.

is smoke all the way through the fish but it is so light and lovely.

:42:19.:42:24.

I love smoked fish but this is superb! Si and Dave are having a go

:42:25.:42:34.

at hosting Saturday Kitchen Live in a couple of weeks' time.

:42:35.:42:39.

They are very hairy, the bikers, don't you think? They are.

:42:40.:42:45.

I think that you could do that, just a leather jacket you need.

:42:46.:42:51.

Still to come, James Martin is making more home comforts. He is

:42:52.:42:54.

making tartiflette and bacon fat salad. With lots of melting cheese.

:42:55.:43:01.

That is your kind of recipe, Antonio? Yes. We have changed the

:43:02.:43:05.

rules of the Omelette Challenge today. Joe and Anna better be good.

:43:06.:43:17.

As Jamie is testing them. It will be an EGGS-periment! Yes!

:43:18.:43:29.

And is Jamie facing food heaven with chilli and prawns? Or is it food

:43:30.:43:35.

hell with my chicken's feet with garlic, tomato and spaghetti? You

:43:36.:43:40.

can see it at the end of the show. Right, stay there, Antonio, don't

:43:41.:43:44.

move. I am going to cook with the lovely Anna Jones! Anna, Anna, Anna.

:43:45.:43:54.

Jamie you said something to me, the hat? Yes! When I was an apprentice

:43:55.:44:05.

at 15, Jamie had a camera and he could see what he was going on in

:44:06.:44:11.

the kitchen. I hated wearing my chef's hat.

:44:12.:44:17.

I would call up and tell her that I could see her in the kitchen, to put

:44:18.:44:23.

her hat on. Snow I didn't know how he knew! I remember her when she was

:44:24.:44:32.

so small. Look at how tall she has become! Yes, we are going to get

:44:33.:44:39.

cooking. We are doing lime and chipotle black bean tacos. If you

:44:40.:44:46.

start off with the Mexican flavours. Make a guacamole out of that with a

:44:47.:44:58.

avcados and the lime and the chilli. You have maded a very caddows going

:44:59.:45:07.

mad in this country. They make they sell more than oranges now.

:45:08.:45:11.

If I am anything to do with that, I am very happy.

:45:12.:45:21.

I love avocados. They are very good. Yes. So we are starting off with

:45:22.:45:29.

onions, carrots. I will level them brown down a bit and then add

:45:30.:45:34.

spices. I am making a quick chilli sauce but you can use it from a

:45:35.:45:39.

bottle. The other thing I will do is get the black beans going. They are

:45:40.:45:44.

the base of the lovely brunch tacos. I am doing a fried egg as well. I

:45:45.:45:49.

love cooking with black beans. I am vegetarian. The food that I cook. I

:45:50.:45:55.

have to think about the protein, how the food is going to fill us up.

:45:56.:46:00.

Black beans are one of my favourite ways.

:46:01.:46:03.

They are a bit of a superfood? They are.

:46:04.:46:08.

They are high in protein. They are very high in protein.

:46:09.:46:14.

Are they the same black beans that Chinese people use in cooking? Yes,

:46:15.:46:21.

they are. We are starting off with the base of the black beans with

:46:22.:46:25.

garlic. We don't want it to go too dark. We want the flavour to release

:46:26.:46:30.

into the oil. Then we are going in with ground cumin and cinnamon. That

:46:31.:46:36.

will give depth and warm. Is it usual in south American cooking?

:46:37.:46:43.

They use cinnamon in a lot of things in moles. It has a sweetness. But

:46:44.:46:49.

with the chilli it is off setting it really well. In there is chipotle

:46:50.:46:57.

piece. I will talk you through that. And also a couple of tins of drained

:46:58.:47:01.

black beans. You can cook them at home if you want to. It is dead

:47:02.:47:05.

easy. Do you add the juice? I do at home

:47:06.:47:10.

but doing it quickly, I have drained them and will add some water. But I

:47:11.:47:14.

love the juice. It is nice and thick and all of the goodness comes out.

:47:15.:47:24.

Yes. Can you tell a bit, what this is? Yes, than, these are the

:47:25.:47:34.

chipotle chillis, that was the paste I popped in. You can buy them

:47:35.:47:40.

crushed up in a paste. But these are the lovely smoked ones, you can

:47:41.:47:44.

sthoej. They are amazing and in vegetarian food they add like a

:47:45.:47:47.

lovely depth that sometimes is a bit difficult to get. You know, and what

:47:48.:47:53.

some people miss when they are missing a plate full of veg. They

:47:54.:47:57.

are amazing, but the easy one is the paste. Are they become morgue

:47:58.:48:01.

accessible to find? Yes, the paste you can buy in your local

:48:02.:48:05.

supermarket, really easily, which is fantastic. I believe Antonio we used

:48:06.:48:14.

this one before, the dry persons, which make so many different dishes.

:48:15.:48:21.

I am finishing off the chilli sauce, I have put veg stock, a couple of

:48:22.:48:26.

takele spoons of brown sugar, a tiny splash of Vince ga, we will have a

:48:27.:48:32.

bit of cumin, echoing the flavour of the beans, lovely sea salt and I am

:48:33.:48:36.

going to use chipotle in there. You could use any chilli you like, I

:48:37.:48:42.

love the smokeyness, if you have dried chilli flakes in the cupboard

:48:43.:48:45.

or fresh chilli, that would be, you know, perfect. And this sauce is

:48:46.:48:49.

based on my boyfriend goes surfing a lot. He went to nick ragga and he

:48:50.:48:54.

came back with a bottle of this. He said this is fantastic. I love it.

:48:55.:49:01.

But we can't buy it here. It is an interesting one because it has got a

:49:02.:49:05.

lot of depth, the stock and the veg kind of brings an extra seasoning,

:49:06.:49:09.

so as well as the chilli hit you get this lovely lovely kind of depth all

:49:10.:49:14.

the way through it. What is the acid? Vinegar and we will have the

:49:15.:49:20.

lovely lime punching through the other bit. White wine vinegar. The

:49:21.:49:29.

smells over here are unbelievable. It might be Jamie's aftershave

:49:30.:49:34.

though! Tell me about you book. It is important because I love your

:49:35.:49:40.

book. Thank you. My, I have got too books, they are about joyful

:49:41.:49:45.

vegetarian cooking. Which is, yeah, what I love to do. All manufacture

:49:46.:49:49.

my wife's friends have got it. They love it. It is... So important to

:49:50.:49:55.

make veggies taste good. Putting them at the centre of the table, not

:49:56.:50:01.

at the side. Side. Do it it in way that isn't too worthy and feels like

:50:02.:50:06.

a celebration. So, yes, that is what I have been doing the last couple of

:50:07.:50:11.

year, had a little boy. So my family is extended. Yes, I saw it. Got a

:50:12.:50:16.

bit of catching up do with Jamie over there. I will give you the

:50:17.:50:22.

secret 6789 I have made a start. If you, can you do this we will Monday?

:50:23.:50:27.

You can, I am using corn tortilla, they are pure corn, so they are

:50:28.:50:31.

brilliant if you are gluten-free, you can buy them on line, in

:50:32.:50:38.

supermarkets, and I prefer these to the flour one, they have more the

:50:39.:50:41.

flavour. If you don't have a gas hob you can do them in a dry pan, pop

:50:42.:50:46.

them in the oven you know to warm through, but these give a lovely bit

:50:47.:50:51.

of charring, so, that is how we doing them. Wonderful. We are nearly

:50:52.:50:57.

there. Can you doll my house every day please and help me. It will be

:50:58.:51:04.

easier with you round. -- come to. You have a baby to try and put to

:51:05.:51:10.

sleep, you don't want Gennaro. You are right there. I am quite good for

:51:11.:51:16.

babies. It is like being with my... You can look after the baby, thank

:51:17.:51:21.

you, thank you for offering. We will drop round tomorrow. It is lovely,

:51:22.:51:25.

it is like being with my cooking family, Jamie is my mentor, Gennaro

:51:26.:51:31.

is his. I am am your dodgy cousin from up north. Exactly. Yes.

:51:32.:51:40.

We have everything here. So giving the sauce a quick blitz, can you put

:51:41.:51:44.

that in a jug for me. Is that a sauce that can be put in a jar for a

:51:45.:51:49.

couple of weeks in the fridge? Yes, if you sterilise the bottle it will

:51:50.:51:53.

keep for a while, a week or so in the fridge. So I am just going to

:51:54.:51:59.

start popping these on, these are the gorgeous black beans, as I said,

:52:00.:52:04.

there is as much protein in black beans as there is in one hundred

:52:05.:52:08.

grams of chicken, it is really really high and loads of fibre, is

:52:09.:52:12.

it is a rare combination to have the two together. Then we will have a

:52:13.:52:18.

gorgeous bit of guacamole. The colour black is just something very

:52:19.:52:24.

unusual in food. It is. Globally. It's a real key, it is a tell-tale

:52:25.:52:30.

sign that these are packed with vitamins and antioxidant, you think

:52:31.:52:36.

about the blue foods, blueberries and those kind of things. Can we

:52:37.:52:42.

have an egg on each please Gennaro? One on each. Wonderful. What are the

:52:43.:52:48.

eggs like? He is has done a pretty good job. He cracked one of them. I

:52:49.:52:54.

am allowed. I am reducing the point slightly for that. Amazing. I was

:52:55.:52:58.

cooking beans last night, as my cousin came in he thought I was

:52:59.:53:03.

making risotto and it looked like it in the pan. It is beautiful. It

:53:04.:53:08.

is... Radishes on the top please. On the side. Everywhere. Gorgeous, all

:53:09.:53:14.

over the place. Jamie style. Shall I put some coriander? Yes, please. The

:53:15.:53:20.

last thing is just a little sprinkling of cheese. I have some

:53:21.:53:26.

queso fresco. It is like Lancashire or feta. There we go. These are my

:53:27.:53:33.

lime and chipotle brunch Tacos. Wonderful.

:53:34.:53:46.

Right. Let us taste them. I know you love this. Antonio will love it. The

:53:47.:53:53.

colours that are just amazing. It is like carnival, the beautiful South

:53:54.:53:59.

American foods. Have a little bit. They are real street food. You are

:54:00.:54:03.

supposed to, the Tacos are the kind of vehicle to just pick them up, and

:54:04.:54:10.

yes. Hand food. Exactly. Exactly. We will eat it. I can't be the only one

:54:11.:54:18.

eating today. This is the bit. I got a bit jealous of Nigella because

:54:19.:54:21.

sheets so much better than all of us, she does it so lovely. I look

:54:22.:54:26.

like an animal. I have given you a challenge. This is the way to eat.

:54:27.:54:37.

That is good eating. Head back to Salisbury the see what Susie has

:54:38.:54:43.

chosen to go with it. I love her, bless her. Let us have a look.

:54:44.:55:03.

Anna's dish is a riot of colour and flavour. It needs a wine with

:55:04.:55:09.

personality to match. What is fun about this dish is it works with a

:55:10.:55:13.

variety of wine styles so you can choose something to suit your own

:55:14.:55:18.

personality and taste. And if you are the partying type and love

:55:19.:55:22.

bubble, this finest Prosecco from Italy works really well. Especially

:55:23.:55:28.

from the chilli in the dish. If you refer a more complex match that

:55:29.:55:32.

balances all of the different flavours on the plate. This dry

:55:33.:55:36.

Riesling from Australia is for you. But there is a final option, which

:55:37.:55:44.

is my choice and it is a wine for the carefree extrovert that ties in

:55:45.:55:51.

with the zestiness of the dish. It's the Mud House Sauvignon Blanc from

:55:52.:55:56.

New Zealand. What I love about it is it versatilityty. With dishes like

:55:57.:56:02.

nan's that are full of bright clean flavours. Smells like summer in a

:56:03.:56:07.

glass. The lovely Tang of Soph none is

:56:08.:56:12.

ideal with the fresh guacamole and the tomato salsa, there is good

:56:13.:56:17.

acidity to cut through the rich texture of the bean, the egg and the

:56:18.:56:23.

Tacos, then citric notes that tie in beautifully with the coriander and

:56:24.:56:28.

the lime. So, give you the carefree extrovert of the wine world which I

:56:29.:56:33.

hope you all enjoy. Cheers. Sorry. I am so sorry. I threw mine

:56:34.:56:46.

over Antonio. ? It was the carefree extrovert in you. Well, Anna, what

:56:47.:56:53.

do you think of the wine? I love it. It is cheerful and so, so great. It

:56:54.:57:01.

is zesty, it goes with almost everything. Well done. It is

:57:02.:57:09.

awesome. With the fish dish and the spice so good. You know I believe,

:57:10.:57:13.

the wine, I was a wine merchant for many years. Were you? Are you sure?

:57:14.:57:21.

And I decided that the wine was good when you write it. You can't

:57:22.:57:26.

describe to another person what you feel, you know, because the tastes

:57:27.:57:32.

are different. Now Jamie has to chose the next film. We are on the

:57:33.:57:38.

Amalfi coast and I am fishing for special things. This is one of the

:57:39.:57:42.

best TV cooking moments of all time. This is a feral man at the bottom of

:57:43.:57:48.

the sea trying to disrupt a professional cooking a lovely dish.

:57:49.:57:52.

Check out the white speedos. Let us take a look. Oh, my.

:57:53.:58:02.

Hook by name, hook by nature. When I was a boy I barely went to school. I

:58:03.:58:17.

felt like I belonged in the water. The sea was St like a sweet shop to

:58:18.:58:21.

me. I took anything I could get my hands on.

:58:22.:58:25.

And anything I could fit down my traps. You know what they say,

:58:26.:58:31.

presseds of the the sea like to nibble small things.

:58:32.:58:38.

-- pants. Surprise, surprise, let us see what he has got.

:58:39.:58:45.

What have you got there? Unbelievable.

:58:46.:58:51.

Wow, look at this. That is wonderful. Here Antonio. That That

:58:52.:58:59.

is for you. Oh, that is good. One male, one female. There is a sea

:59:00.:59:07.

urchin. What would I do with it. May I have

:59:08.:59:15.

it. I like to do it like this. With the lemon on top? Oh, the smell

:59:16.:59:20.

and the taste of the Mediterranean, all in one bite. I eat them like

:59:21.:59:24.

that. I prefer without the lemon. You come on board. I will cook you

:59:25.:59:44.

something. I am going to use my own catch.

:59:45.:59:55.

I am going to cook prawns and mussels with linguini.

:59:56.:59:59.

I am using a dish with a few ingredients. We are taking water on

:00:00.:00:04.

the boat, we are taking this from the sea. We have the linguini. I

:00:05.:00:09.

will put it into the salted water boiling on the side.

:00:10.:00:13.

In the meantime, I will prepare the sauce which is very, very easy.

:00:14.:00:20.

Be careful... Give it to me. Move a bit. Now this case we have

:00:21.:00:29.

the wonderful seafood. The seafood, we have the ling Winnie, the

:00:30.:00:37.

wonderful prawns and the mussels and a little bit of parsley. We put in a

:00:38.:00:41.

little bit of olive oil and the chilli. I like it with the seeds.

:00:42.:00:48.

People eat the garlic and the chilli in the oil. That is just called

:00:49.:00:54.

spaghetti and olive oil with garlic and chilli.

:00:55.:01:01.

Then I add these mussels. By opening, they release the wonderful

:01:02.:01:09.

sea water. That will flavour, and give flavours of the Mediterranean

:01:10.:01:14.

in the entire dish. When you put the lid on the steam is building and the

:01:15.:01:19.

mussels open quicker. They open and release all of the fantastic juices.

:01:20.:01:26.

We can put a little bit of wine. That belongs to it.

:01:27.:01:34.

It builds a little more steam around it.

:01:35.:01:41.

Do you want me to chop the parsley? You can chop the parsley, Gennaro.

:01:42.:01:46.

Thank you. See, I'm always helping you! Wonderful.

:01:47.:01:52.

They are open, they are fine. Now I add the prawns.

:01:53.:01:57.

Are you using a little bit of salt, Antonio? Nope! OK.

:01:58.:02:03.

A little pepper. A little bit. I will taste... Just a

:02:04.:02:11.

little bit of salt. What will I do without you?! Just a

:02:12.:02:16.

little pinch. I believe that is ready in a minute

:02:17.:02:21.

or two. Then it is cooked. I know that you are hungry.

:02:22.:02:25.

Yes. A little parsley? No, not yet. They

:02:26.:02:33.

have cooked very brieflily. They change colour and this are cooked.

:02:34.:02:42.

Fantastic. It is fantastic. Think of me, yeah?

:02:43.:02:51.

Mmm! Just a little bit of olive oil. Yep... Ahhh, Gennaro, look at me.

:02:52.:03:09.

Now we want the parsley. It is all yours. Put it there,

:03:10.:03:17.

lovely. Gennaro it is all yours.

:03:18.:03:20.

Thank you very much. One for you. Thank you.

:03:21.:03:25.

One for me. Is the portion enough for you? Oh,

:03:26.:03:35.

my goodness. This is for us, the entire world has

:03:36.:03:44.

to suffer. This is what makes Italian food from the mothers.

:03:45.:03:50.

You have the very good ingredients which are here available every where

:03:51.:03:53.

and here the fish has a special flavour. The pasta is locally made

:03:54.:03:59.

and the parsley is locally grown. What do you want more? It is

:04:00.:04:03.

fantastic. And this is poor food! It can feed

:04:04.:04:13.

quite a few people! Mmm! There, you can eat it all, Gennaro. Have it

:04:14.:04:20.

with gusto, you worked a lot. I know.

:04:21.:04:33.

Do you remember? That was good. That was very good. I got bitten by

:04:34.:04:43.

an octopus last week. Are you not scared of it down the Speedos? Me...

:04:44.:04:51.

Right! It is time to answer a few foodie questions. Who is first? It

:04:52.:04:58.

is Jane from Warwickshire. What is your question? Good morning to you.

:04:59.:05:05.

I have a question for you. I need to eat scallops tonight.

:05:06.:05:12.

Are they very fresh? Yes. Now, you take only the white part

:05:13.:05:18.

and cut it in very thin slices and do a Carpaccio. Olive oil, lemon and

:05:19.:05:23.

just a hint of parsley and pepper. Wonderful.

:05:24.:05:32.

That is good. Jamie makes one almost the same with pop pomegranate seeds

:05:33.:05:41.

on top. Which dish would you like to see,

:05:42.:05:46.

heaven or hell? Definitely heaven. Thank you very much. The scallops

:05:47.:05:50.

are great. Jamie, you have tweets here. OK,

:05:51.:05:54.

lovely people. Thank you very much for tweeting in. Twitter has gone

:05:55.:05:58.

made, by the way. Trending as per usual.

:05:59.:06:03.

Calum Clerk, thank you very much: What is your favourite thing to

:06:04.:06:12.

cook, Jamie? It is like saying which of your children is your favourite,

:06:13.:06:17.

it changes on different days! Certainly on the weekend, I love

:06:18.:06:21.

things that I love and I can put in the oven. So whether it is beautiful

:06:22.:06:28.

vegetables or a shoulder of lamb or a roast chicken. Roasting a chicken

:06:29.:06:35.

with smashed garlic, vine tomatoes. Let it have time in the oven, an

:06:36.:06:42.

hour and at that minutes. And then with the juice, cook it with

:06:43.:06:48.

spaghetti. For me, that is a lunch time classic. A little salad.

:06:49.:06:56.

The way you cook is marvellous! Let's go back to the phones. The

:06:57.:07:02.

next caller is Liz from Yorkshire. What is your question? I would like

:07:03.:07:10.

a recipe please for a really great beef and pork ragu, suitable for

:07:11.:07:17.

freezing in batches. It is ever so easy. Park ragu is a

:07:18.:07:26.

classic Italian. You get the ragu, the meat, cut in large chunks. Seal

:07:27.:07:35.

it. Then when it is sealed, splash it with wine.

:07:36.:07:43.

When the wine evaporates, add the carrots, celery and onions a few

:07:44.:07:49.

herbs. Let it cook for a little bit. Get some tins of tomato, put it

:07:50.:07:54.

inside with a little water and cook it slowly for two hours.

:07:55.:08:00.

Add chilli, Jamie will probably put a lot of chilli if you like it, use

:08:01.:08:08.

it. I had a similar ragu in Tuscany. They called it a pepesoa, they put

:08:09.:08:17.

in lots of black pep but the long cooking make it is mellow. You can

:08:18.:08:21.

pull it apart and have big or small chunks. A treat.

:08:22.:08:27.

I have had it in Calabria, they put eggs on top. Unbelievable.

:08:28.:08:32.

What dish would you like to see, heaven or hell? Hell, please.

:08:33.:08:42.

Clearly a Ramsey fan! And another caller, what would you like to ask?

:08:43.:08:47.

Good morning chefs, I have a food revolution going on in my life at

:08:48.:08:53.

the moment. I am looking for a dish with an Italian twist but is mainly

:08:54.:08:58.

a healthy, easy to cook dish. And thank you to Jamie for starting off

:08:59.:09:01.

the food revolution. I signed up this morning. I need a healthy dish

:09:02.:09:06.

with an Italian dish. I have an idea for something

:09:07.:09:10.

healthy. I have been roasting spring veg. Radishes, broad beans that are

:09:11.:09:18.

in the pods in a really, really hot oven with asparagus. You can roast

:09:19.:09:23.

it and keep it in the fridge. I have been cooking grain or farrow, they

:09:24.:09:29.

are lovely to keep in the fridge. And then you can dress them with

:09:30.:09:34.

herbs and pesto, so you have mix and match dinners through the week but

:09:35.:09:39.

with different bits of veg. One thing that my granddad I used to

:09:40.:09:44.

make was a chicken stock with bits of rice in it. You could add chopped

:09:45.:09:50.

up spinach or a little bit of chilli. I think I have it three

:09:51.:09:55.

times a week now. So it is like Sardinian pencil yen?

:09:56.:10:06.

Yes, absolutely! What dish would you like to see, heaven or hell? It must

:10:07.:10:09.

be heaven. Thank you very much.

:10:10.:10:13.

It is time for the Omelette Challenge. As we have been talking,

:10:14.:10:19.

there is Food Revolution Day. Jamie wanted a different kind of Omelette

:10:20.:10:25.

Challenge. So Jamie, what kind? OK. We respect and admire the

:10:26.:10:28.

traditional Omelette Challenge. But we are not going for speed today. We

:10:29.:10:34.

are going for a 1-minute challenge. A handful of ingredients. Three or

:10:35.:10:38.

four. And focus on making it a lovely healthy meal. I think this

:10:39.:10:44.

egg, eggs are the most incredible form of protein on the planet. A

:10:45.:10:50.

free-range egg, can be turned into a breakfast, lunch, brunch or dinner.

:10:51.:10:53.

We want to get people sharing what they do with eggs. It is the

:10:54.:10:59.

ultimate food revolution food. So guys, you know the score. We have a

:11:00.:11:02.

minute. You have the chosen ingredients. We will come back to

:11:03.:11:04.

that. Right. OK.

:11:05.:11:09.

So, we have one minute on the clock. Let's put a minute on the clock.

:11:10.:11:16.

Are you both ready? Ready. Yes! Antonio, don't touch anything! Just

:11:17.:11:22.

in case! OK, three, two, one, off you go! OK, chop herbs, Gennaro,

:11:23.:11:31.

please. I am loving this pace! Butter...

:11:32.:11:42.

Eggs... Hot pan. Many chopped herbs going in. Beautiful. What is

:11:43.:11:47.

happening over here? Wild garlic on my left here. In season, by the way.

:11:48.:11:52.

Love wild garlic. This is looking good.

:11:53.:12:01.

Peas over here with the lovely Anna. More herbs going in.

:12:02.:12:12.

Anna, what is going in, darling? We have lots of herbs. French style,

:12:13.:12:16.

dill, parsley, mint. We are nearly there. Raw courgette. I love that.

:12:17.:12:24.

Not enough people do that. 5, 4, 3, 2... Nice. Nice. A little bit of

:12:25.:12:31.

salt on top. Gorgeous with a little bit of peas

:12:32.:12:35.

on top. Oh! That is really good. OK. Let's review what is going on.

:12:36.:12:41.

One minute it is the ultimate fast food. I want to go to you first,

:12:42.:12:48.

what did you do. I use egg yolks with pasta, there are lots of egg

:12:49.:12:56.

whites left over, so I used egg whites, I used wild garlic. My mum

:12:57.:13:05.

gave me these chillies from Puglia and finished it off with pecorino

:13:06.:13:08.

cheese. Very good. Anna? Three eggs, a

:13:09.:13:17.

mixture of herbs, a good way to use up herbs hanging around in the

:13:18.:13:26.

fridge. We have dill, parsley, grated courgette, some cheese,

:13:27.:13:32.

lemon, a little bit of peas. Lovely people, raw courgette is well

:13:33.:13:37.

underrated. I love it. It is great in salads.

:13:38.:13:40.

Especially at the start of the season when they are sweet. OK. OK.

:13:41.:13:49.

The winner is on the one-off food revolution Omelette Challenge. The

:13:50.:13:52.

winner is going to be... I'm the boss... Both of them! They are both

:13:53.:14:00.

very good. Guys to get involved with that, show

:14:01.:14:06.

us what you can do with an omelette. So, will he get his food heaven?

:14:07.:14:14.

Chilli with prawns, or food hell, Gennaro? Apt ant, you have to come

:14:15.:14:24.

with me! Gennaro, you just need to read there! Or food hell with my

:14:25.:14:28.

chicken's feet with garlic, tomato and spaghetti. We find out after

:14:29.:14:32.

some of these home comforts. Let's have a look.

:14:33.:14:36.

These days when it comes to keeping your bubble and squeak on the

:14:37.:14:42.

affordable side of the tracks the humble spud takes some beating.

:14:43.:14:47.

When it comes to cheap dishes you don't get any cheaper than potatoes.

:14:48.:14:53.

I am going to use them to make this Tartiflette. A hearty French style

:14:54.:15:03.

cheesy bake that serves 6-8 people for as little at 2.50 a head. I am

:15:04.:15:09.

going to use these potato, they have lovely red skins. Bring them to the

:15:10.:15:14.

boil and simmer them. Why they are cooking w, we can do the other part

:15:15.:15:19.

of the Tartiflette which is onion and thyme. This is famous dish you

:15:20.:15:24.

get when you go skiing. Don't be frightened to use plenty of butter

:15:25.:15:30.

to start this off. Going to fry it off with some thyme. I think this

:15:31.:15:35.

should resemble the onions you get at one of those vans by the side of

:15:36.:15:38.

the road. And then the other part of the

:15:39.:15:47.

flavour in this cheese and bacon. But one thing you have to do is

:15:48.:15:51.

prepare it 6789 I am going to trim off the top. Try not to lose too

:15:52.:15:56.

much and carefully, we are going to trim it off round the edge. What I

:15:57.:16:01.

want do is it to melt into the potatoes. By taking off the outside

:16:02.:16:06.

of the cheese, you will get that. You can leave the underside intact.

:16:07.:16:14.

Then our next layer is good quality dry cured bacon. You can tell poor

:16:15.:16:19.

quality bacon when you start pan frying it. You never get it crisp,

:16:20.:16:24.

because it is full of water. That is what you are paying force, you get

:16:25.:16:29.

better value buying better quality bacon because a little bit goes

:16:30.:16:33.

further. I will take the bacon like this and lair it.

:16:34.:16:38.

Once we are peeled and sliced we can lay the potatoes into the dish. One

:16:39.:16:44.

thing leaves the skins on is might make them a bit more sticky. They

:16:45.:16:50.

are starting to stick together already. They feel luxurious. It is

:16:51.:16:56.

like a meal for one. Accident size portion. What he with can do is grab

:16:57.:17:04.

our choose. So put that on the centre, stick it in the oven. 200

:17:05.:17:11.

degree, 35-40 minutes. As you will have gathered I am a great fan of

:17:12.:17:15.

butter but the choose steals the show. It is great melt earthquake,

:17:16.:17:21.

its unique flavour permeates the whole dish making Tartiflette the

:17:22.:17:24.

perfect winter warmer. I thought I would carry on the theme in terms of

:17:25.:17:29.

the bacon and create a green salad to go with it with crispy bacon.

:17:30.:17:35.

Chop up spare bacon. It is best if you fry it until it is crispy.

:17:36.:17:41.

You can't get much simpler than this salad dressing.

:17:42.:17:47.

Bind the egg yolk, a teaspoon of mustard, and some white wine

:17:48.:17:50.

vinegar. Together, with some veg oil.

:17:51.:17:55.

In this pan there is so much flavour. I want to use it to create

:17:56.:18:00.

a dressing. Bacon fat dressing is delicious, once you have tried it,

:18:01.:18:04.

trust me, there is no going back. There is cheaper than buying ready

:18:05.:18:12.

made dressings. Drizzle it over the salad. Lightly coat the leaves. All

:18:13.:18:17.

we need now is the classic Tartiflette. Now it looks impressive

:18:18.:18:21.

but remember, this is a dish that doesn't cost a lot of money, you

:18:22.:18:26.

have a bit of bacon, the choose is probably the most expensive part of

:18:27.:18:34.

this entire dish. Right. It is time to find out

:18:35.:18:40.

whether Jamie is facing food heaven or food hell. To remind you my

:18:41.:18:47.

heaven was the world of chillis and these gorgeous prawns and my idea of

:18:48.:18:53.

hell, is these horrible things. I am going to cook it for you. I think

:18:54.:19:02.

that is even beyond you. We could cook both. Are you going to cook

:19:03.:19:07.

both. I want to know what the public said. Heaven. Thank you public. I am

:19:08.:19:16.

interested to see what you do. First I need to get my staff, Anna.

:19:17.:19:25.

You can give me some jobs, what do you need me to do. Let us put some

:19:26.:19:32.

chicken feet. Antonio, I know people are going to wonder, these prawn,

:19:33.:19:39.

the colour is incredible. Yes, they are Sicilian, they are very juicy.

:19:40.:19:48.

Fantastic. Wonderful. They are beast, look at the size of those. We

:19:49.:19:54.

are peeling them. On the side. So they get more taste. Look at this.

:19:55.:20:05.

Look. Come on! On! How you going to make them gorgeous? I use, I use

:20:06.:20:12.

also a lot of chilli which you look it. Will chop the tomatoes for you.

:20:13.:20:19.

Let us move this one out. We don't need it.

:20:20.:20:23.

Fantastic. I am sure you will love it. Can I help darling? Yes. Have a

:20:24.:20:31.

peel Ly up. Sandwiched in the middle of you two lovely people. Would you

:20:32.:20:37.

like me to de-vein them? No, they are, without that stuff. Trust the

:20:38.:20:49.

sill than prawns to be flashy. It is like the flavour, Ferrari, the

:20:50.:20:52.

flavour is under the hood. While While we have a calm moment, tell me

:20:53.:20:58.

how we get involved in Food Revolution Day. To the viewer, the

:20:59.:21:04.

idea this year, we will celebrate food, have activity in 130 countries

:21:05.:21:07.

round the world and it is going to be a noisy day, the Food Revolution

:21:08.:21:11.

hub will be launched and that is one day, that is every day, the idea is

:21:12.:21:16.

like a news hub that can inform you of nice, funny, local, national

:21:17.:21:20.

important, sad, upsetting thing, so the whole world of food, which, we

:21:21.:21:25.

are trying to bring so the average Joe can be enformed about what is

:21:26.:21:29.

going on, if you want to join that, sign up now, we have 120,000 people

:21:30.:21:35.

signed up already, just go to Jamie's Food Revolution on the

:21:36.:21:39.

website. My job is to make sure I inform you with interesting

:21:40.:21:42.

fascinating things and the best bit yes, is you will have a chance to

:21:43.:21:49.

yes, no, like and get involved and help create a single voice, to a

:21:50.:21:53.

massive choir. The point of this guy, is to make sure we can make

:21:54.:21:58.

cool stuff happening in farming and food and work with Governments and

:21:59.:22:02.

stuff. So sign up guys. So the prawns are looking incredible.

:22:03.:22:09.

Antonio, what is the scoresome Gennaro stole our pars there. We

:22:10.:22:13.

should have given him these instead. We have the parsley, the prawns are

:22:14.:22:22.

in. What else do we need? I fry them so the head is cooked. By squeezing

:22:23.:22:29.

the head, you can have a wonderful dish. It is like a soup, brain soup.

:22:30.:22:37.

By the way, this tap works so James Martin, saying the tap doesn't work.

:22:38.:22:41.

Now the Italians are here, it is working. It is amazing the Italians

:22:42.:22:47.

are here, something is working. What I have done, I sweat the garlic and

:22:48.:22:52.

chilli in olive oil, which is nice. We are going to put a splash of

:22:53.:23:00.

wine, which, got it, that makes a wonderful splash of wine. The wine

:23:01.:23:06.

splashes everywhere. Let it cook for about one more minute. Let us remove

:23:07.:23:09.

everything from here. It is almost ready. Can I do anything for you?

:23:10.:23:14.

Can you cook me the chicken feet, because you love it. It is all

:23:15.:23:19.

right. I need to get some plates. Chicken feet are smelling Jamie.

:23:20.:23:23.

Feet never smell great. It does smell nice. It is nice. Look that

:23:24.:23:30.

the. It is cooked in wine, garlic. Scotch bonnet is my favourite

:23:31.:23:33.

chilli. Absolutely gorgeous. Look at the colour of this. What a lovely

:23:34.:23:38.

joy. This is the weather right now, today, it was 16 degrees at 8.00

:23:39.:23:42.

this morning so it is going to be a good one. But, could you cook, could

:23:43.:23:47.

you marinade the prawns like this and cook them on the bark cue? You

:23:48.:23:53.

could. Marinate it in oil and lemon and that is fine. So So Gennaro,

:23:54.:23:59.

what do you think of the chicken feet over here? I like the Chinese

:24:00.:24:18.

ones. You just told me you love it! The trouble is you can't cook! OK.

:24:19.:24:27.

This is ready. Let us go with this one as well. OK the it is a needs to

:24:28.:24:35.

be inside. I I will get the beans out, the pasta. He took my water.

:24:36.:24:40.

This is what he is doing all the time. Did you make that spaghetti

:24:41.:24:54.

Gennaro? Erdots dots. Salt, very important to have some salt. How

:24:55.:25:02.

much salt? You use about 10 gram for each three litre of water. This is

:25:03.:25:12.

for this. That is good. Gorgeous. This is really good. Shall we taste

:25:13.:25:19.

it for salt? Can we have a look. Just a few minutes to go. How you

:25:20.:25:28.

feeling about it? I can't believe it, this is really good. It smells

:25:29.:25:32.

amazing. It smells not what you cook, it is what I cook. There is

:25:33.:25:38.

chilli and garlic going on here. Were these dishes at the new

:25:39.:25:42.

restaurant, is this something on the menu? Look at this. Wow. That is the

:25:43.:25:52.

juice coming out of the head. Let me clean this one. A bit of salt. It is

:25:53.:25:58.

fantastic. You would like a little bit of water in there? Look. Look. A

:25:59.:26:06.

lot people are scared of the shell and head, that is where the flavour

:26:07.:26:10.

is. It is very important. With the shells you would make a stock or

:26:11.:26:19.

stick it in your pasta. So the spaghetti goes into the chicken feet

:26:20.:26:25.

pasta. I know this is going to taste good. Oh my goodness me. This is a

:26:26.:26:35.

proper start. The great thing is about having heaven and hell we get

:26:36.:26:41.

two wines. We have a Grillo from Marx and Spencer and to go with hell

:26:42.:26:48.

it's a Peccorino 2014 Waitrose from a reasonable 5.99.

:26:49.:26:57.

Will you give that plate a good old rim job. Let me put a bit of sauce

:26:58.:27:07.

on top. You going to garnish it with chicken feet? It looks quite nice.

:27:08.:27:13.

The leaning tower of chicken feet. I am going to put an extra one. A bit

:27:14.:27:19.

of tomato. It is like something from Harry Potter.

:27:20.:27:24.

The olive oil. Put a bit of tomato on top. OK. That is good. OK. OK.

:27:25.:27:32.

This is a very emotional moment. Are we going over here? It is good. OK

:27:33.:27:39.

Jamie, Antonio is ready. Steady on the side. OK. Are you still there

:27:40.:27:47.

Antonio. You are not going to make me eat the actual feet are you? OK,

:27:48.:28:04.

how, how... I mean.... Antonio. I can't eat these man. Honestly it

:28:05.:28:09.

will kick off if I eat these. You don't have to. The prawns... They

:28:10.:28:20.

are amazing. So good. Wonderful. That is nature. I want to put that,

:28:21.:28:27.

get rid of this, get rid of that and... That is it from us on

:28:28.:28:36.

Saturday Kitchen. All the recipes from the show are on the website.

:28:37.:28:47.

Next week the yummy Brummie Glynn Purnell is here hosting the show. We

:28:48.:28:56.

hope you had a very good time. The show was fantastic, from us goodbye.

:28:57.:28:58.

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