Browse content similar to 07/05/2016. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Good morning! I am Gennaro Contaldo And I am Antonio Carluccio. Today it | :00:07. | :00:17. | |
is our turn to host, Saturday Kitchen Live! Yes, it's going to be | :00:18. | :00:19. | |
so good! Welcome to the show. | :00:20. | :00:44. | |
We have got some tasty recipes lined up for you. | :00:45. | :00:53. | |
We have two talented chefs to cook with us, Anna Jones and Joe. | :00:54. | :00:59. | |
So, Anna, I know you very well for your wonderful food. | :01:00. | :01:03. | |
Thank you, I am making delicious lime and chipotle black bean tacos | :01:04. | :01:06. | |
today. They are a gorgeous brunch dish, | :01:07. | :01:11. | |
inspired by my time in Central America. A riot of colour and | :01:12. | :01:20. | |
flavour. It's going to be great. And Joe, what is your specialty in | :01:21. | :01:27. | |
food today? Well, I am doing one of my favourite dishes, pasta fazool. | :01:28. | :01:36. | |
With a southern Italian twist. It is one of my favourite dishes. I | :01:37. | :01:43. | |
hope you will love it. And of course, we have the recipes | :01:44. | :01:50. | |
from the BBC archives. Now, our special guest today is a | :01:51. | :01:55. | |
great friend, in fact my greatest friend for many years... Welcome to | :01:56. | :02:01. | |
Saturday Kitchen, the one and only, Jamie Oliver! | :02:02. | :02:06. | |
CHEERING AND APPLAUSE. I'm so excited. | :02:07. | :02:18. | |
I have the two Dons here! Bless you! Basically, Gennaro and Antonio were | :02:19. | :02:23. | |
my first bosses in London 24 years ago. I worked in the most | :02:24. | :02:29. | |
unbelievable place. Antonio hanging out of the door, smoking a big old | :02:30. | :02:35. | |
cigar. Did I smoke a cigar then? Yes! | :02:36. | :02:48. | |
Polytheists Jamie, what is happening with you at the moment? Tell us what | :02:49. | :02:55. | |
you are doing at the moment? At the moment we are launching Food | :02:56. | :03:00. | |
Revolution Day. We are launching a food hub it is really exciting. I | :03:01. | :03:04. | |
will tell you more about it later. We are kicking it off today on | :03:05. | :03:08. | |
Saturday Kitchen. Great. I can't wait. | :03:09. | :03:15. | |
At the end of the the day's programme we cook either food heaven | :03:16. | :03:23. | |
or food hell for Jamie? Well, I love anything with chilli. I think it's | :03:24. | :03:28. | |
an amazing ingredient. Gorgeous. My idea of hell is chicken's feet! So, | :03:29. | :03:35. | |
Britain, don't turn your back on me, don't choose chicken's feet, I hate | :03:36. | :03:40. | |
it. If you want me to go pear shaped on the show, that is it. | :03:41. | :03:49. | |
Don't worry. We are cooking for the food heaven, one of my favourite | :03:50. | :03:55. | |
recipes in mind. Chilli with Sicilian prawns. The wonderful | :03:56. | :04:00. | |
imperial prawns. The wonderful colour from Sicily. I use the | :04:01. | :04:07. | |
chilli, garlic and lemon juice. That's what I want. A nice Saturday | :04:08. | :04:13. | |
for Jamie Oliver. Now, your idea of hell, Gennaro? If you get food hell, | :04:14. | :04:23. | |
I will make the chicken's feet with garlic, tomato and spaghetti! | :04:24. | :04:29. | |
Braised in celery, onion, garlic, lots of chilli, a splash of white | :04:30. | :04:34. | |
wine, served with the lovely spaghetti. What could be better than | :04:35. | :04:41. | |
that? What do you mean? I keep chickens, I know how they live. I | :04:42. | :04:46. | |
see what they walk on, I don't want to put it in my mouth! You will have | :04:47. | :04:51. | |
to wait until the end of the show to see which one he gets. | :04:52. | :04:54. | |
If you want to ask a question today. Call this number. | :04:55. | :05:11. | |
You can send questions to our social media too. | :05:12. | :05:18. | |
If you are watching on catch-up, please don't call as we are not | :05:19. | :05:26. | |
here! Right, Joe, cooking first. What do we have. Bless you, Joe. It | :05:27. | :05:41. | |
is good to see you Gwen arrow. Right, what can I do for you? Right, | :05:42. | :05:49. | |
we are making one of your favourite dishes. The pasta fazool. | :05:50. | :05:58. | |
We are going to start, as my family are originally from Hull and | :05:59. | :06:04. | |
Calabria, I am putting some of this into the pan. When I was doing the | :06:05. | :06:14. | |
reis search into Italians used to eat years ago, especially as my | :06:15. | :06:19. | |
grant parents were fit and healthy but they would put lard into the | :06:20. | :06:23. | |
sauces. I started to make it recently at | :06:24. | :06:29. | |
home just having the pasta and the lard. It is amaidsing. I substituted | :06:30. | :06:39. | |
the recipe to add some of this. What is this that you are using? It | :06:40. | :06:49. | |
is a very soft salami from Italy. It is very soft. And it also has lots | :06:50. | :06:57. | |
of spicy peppers and chilli. It is a great way to pep up the dish. There | :06:58. | :07:04. | |
is pasta fazool, so at some point there is pasta coming in. What you | :07:05. | :07:17. | |
are making Gennaro is Cavatelli. I love Cavatelli. | :07:18. | :07:22. | |
It takes a little longer. Yes, it does. I am also making two | :07:23. | :07:32. | |
dishes, as Anna have vegetarian. Are you vegetarian? Yes, ague years! | :07:33. | :07:42. | |
I feel like I have one thing on food where I have a head on Jamie Oliver, | :07:43. | :07:48. | |
that Anna is vegetarian. Now, I have a carrot. Let's talk | :07:49. | :07:53. | |
again about the Cavatelli. It is a great pasta. | :07:54. | :07:57. | |
It is indeed. You make it with a little hole. The ones you have done | :07:58. | :08:08. | |
is with eggs but originally they used in Puglia with semolina flour | :08:09. | :08:11. | |
and water. I have come back from Italy. I was | :08:12. | :08:18. | |
in Bari. Jamie, you remember the granny mama who made the pasta? Yes, | :08:19. | :08:23. | |
amazing. Tell me your story, Joe? When I came | :08:24. | :08:30. | |
to London a few years ago. I decided to work with Francesco Matzi. I | :08:31. | :08:34. | |
thought I would do a little article about working a night in a kitchen, | :08:35. | :08:39. | |
I ended up working there for two years. It was great fun. Most of the | :08:40. | :08:45. | |
time I was there grating parmesan and chopping peppers. Then he asked | :08:46. | :08:51. | |
me to make a pasta. It was Cavatelli. I used to make this when | :08:52. | :08:57. | |
I was a kid. I asked him how much did we need. It was only enough for | :08:58. | :09:07. | |
140 people. So, this is taking time making enough just for four. That | :09:08. | :09:15. | |
day... When I was in Italy, you would see the grandparents and the | :09:16. | :09:20. | |
mothers and the kids. They would do it outside. They would talk, it | :09:21. | :09:24. | |
would be outside, the kids were playing. Doing it as a job it feels | :09:25. | :09:29. | |
harder. But when you make it social... It is. We used to make it | :09:30. | :09:40. | |
in the hall, there would be a few of us... Someone making, someone | :09:41. | :09:46. | |
rolling. How long did it take you to make the | :09:47. | :09:51. | |
Cavatelli in the kitchen? Nine hours! I saw a lady in Bari making | :09:52. | :10:07. | |
100 Cavatelli in one minute! Wow! She was 96 years old! So you can see | :10:08. | :10:16. | |
what this is. It is just a little round, a little strip. | :10:17. | :10:21. | |
And you press the knife over the top, so it curves around. | :10:22. | :10:26. | |
Or you can get it with the finger and do the same. | :10:27. | :10:34. | |
Do you know what Cavatelli means? It means that it catches the lovely | :10:35. | :10:38. | |
sauce inside of it. Right, what next? The world wants to | :10:39. | :10:42. | |
know what C. -- Cavatelli means? It means little | :10:43. | :11:09. | |
hollow. Little hollow. | :11:10. | :11:14. | |
I have to say at this point, I grew up in a big Italian/English family. | :11:15. | :11:20. | |
In 1988, if you grew up in an Italian family, food was not cool. | :11:21. | :11:28. | |
In 1988, all of a sudden my granddad was going around Hull with his | :11:29. | :11:35. | |
pockets full of parsley, and his helmet full of lemons, I thought it | :11:36. | :11:42. | |
was really cool. All of the others were going to Tenerife. Then you | :11:43. | :11:46. | |
came along and you were doing the same. I thought that my granddad was | :11:47. | :11:51. | |
really cool. So, I have put the beans in. | :11:52. | :11:56. | |
Look at that. Antonio, can you tell the people at | :11:57. | :12:00. | |
home what to do when they have to call us? If you would like to put a | :12:01. | :12:11. | |
question to any of us today, call us on this number. | :12:12. | :12:30. | |
After that link from Gennaro, all I have done is put in the beans. That | :12:31. | :12:38. | |
is central to the dish. Then we add the stock to give it a bit of | :12:39. | :12:42. | |
liquid. In brilliant fashion, we have | :12:43. | :12:45. | |
prepared one earlier. So this one has been cooking for | :12:46. | :12:54. | |
about 20 to 25 minutes. What you can do is blitz half of | :12:55. | :13:00. | |
this, so it gives it a different texture, a little more creamy. | :13:01. | :13:08. | |
I keep wanting to call you Big Boy as I'm with you, Jamie but that is | :13:09. | :13:16. | |
your word, not mine. So I am going to introduce the pasta to the sauce. | :13:17. | :13:19. | |
So give it a little mix. There we go. This is exciting. Look. Can we | :13:20. | :13:29. | |
put napkins on? We had a great conversation about the amount of | :13:30. | :13:32. | |
variations of recipes there are of this. You can pretty much add | :13:33. | :13:37. | |
anything you want. But one thing that is essential is that you don't | :13:38. | :13:42. | |
have to put cheese on the top. You have a little kiss of olive oil. | :13:43. | :13:50. | |
Shall I? Yes, please, sir. Is that from the Benedictine monks? | :13:51. | :13:54. | |
It is the anointing. . It is a religious thing, and of | :13:55. | :14:01. | |
course the basil. This is the royal herb. It is the dish crowned with | :14:02. | :14:11. | |
the basil. I got a monk drunk in Italy once, then I lost him. It was | :14:12. | :14:22. | |
Vin Santo. So, here we have pasta fazool with | :14:23. | :14:31. | |
the sausage and some without. Wonderful, this is so good. | :14:32. | :15:50. | |
It is a bowl of spicy comfort food and it needs an easy going red to | :15:51. | :15:56. | |
wash it down. There are loads of wines you could choose for this, so | :15:57. | :16:01. | |
I am going to stay Italian and a great value match would be the soft | :16:02. | :16:07. | |
and juicy Nero from Sicily. My favourite wine comes from completely | :16:08. | :16:12. | |
the opposite end of the country. It is the fresh and fruity and very | :16:13. | :16:19. | |
stylish, Taste the Difference from Piedmont. It is most famous for its | :16:20. | :16:28. | |
Barolo wines but it is home to some of the most character. Reds. That | :16:29. | :16:33. | |
smells so Italian, full of the fragrance of Cherries and wild her | :16:34. | :16:38. | |
herbs. And when you taste it, there is | :16:39. | :16:42. | |
plenty of ripe black cherry fruit, to off set the heat of the chilli | :16:43. | :16:52. | |
and the Nduja. It has typical Italian taste. It is smooth and full | :16:53. | :16:57. | |
bodied enough to cope with the texture of the beans. | :16:58. | :17:03. | |
Jo, I have to say this was a dish I couldn't get enough of. I hope row | :17:04. | :17:07. | |
feel the same about this beautiful wine. | :17:08. | :17:14. | |
It is so good. It is like a good Italian footballer, smooth, reliable | :17:15. | :17:26. | |
and elegant. It is from Piedmont. It goes well. It is deep, fiery. | :17:27. | :17:32. | |
Usually they are a local wipe, they are very good. It goes well. Susy, | :17:33. | :17:40. | |
she does it again. What a great choice. It is your turn next. What | :17:41. | :17:47. | |
you making? I am going to make some lovely brunch chipotle and black | :17:48. | :17:50. | |
bean Tacos. It is all about the beans. We have loads of beans we | :17:51. | :17:59. | |
love. We love beans. You know the story of... Antonio, what is the | :18:00. | :18:08. | |
number for people at home to call? You can tweet us as well. | :18:09. | :18:25. | |
Right. Rick Stein is here now, he is in Greece and he is making chicken | :18:26. | :18:32. | |
soup. But first he is visiting a monastery, do you remember when you | :18:33. | :18:37. | |
left me in a monastery while you went to the chocolate... I can't | :18:38. | :18:44. | |
believe you called Rick Stein Rick Stain! | :18:45. | :19:03. | |
Well I am on my way to a monastery. It is a place where rock, river, | :19:04. | :19:13. | |
forest, mountain, all abound and this is this. If there is anything | :19:14. | :19:22. | |
more Byronesque than this, I would doubt: The locals say this is the | :19:23. | :19:32. | |
spirit of Epirus. When you read about what a cherishes | :19:33. | :19:37. | |
author has written about a place, it almost makes it personal, when you | :19:38. | :19:40. | |
go there yourself. Byron thought the view from here was | :19:41. | :19:45. | |
one of the finest he had ever laid eyes on. His famous view sadly | :19:46. | :19:51. | |
cannot be seen because everything is overgrown, I read somewhere in a | :19:52. | :19:57. | |
tourist guide that Epirus was Greece's greatest secret. When I | :19:58. | :20:05. | |
arrived, I thought I heard someone inside the monastery playing the | :20:06. | :20:08. | |
guitar. So I thought I will have a chat with the monks about the | :20:09. | :20:13. | |
possibilities of restoring Byron heavesly view and lighten the | :20:14. | :20:17. | |
darkness, with the help of a couple of chainsaws. | :20:18. | :20:26. | |
-- Byron's heavily. -- heavenly view. | :20:27. | :20:35. | |
Is there anyone there, said the traveller, knocking at the moon lit | :20:36. | :20:49. | |
door? I don't think there is. Oh, well... Was it the monastery that | :20:50. | :20:55. | |
brought me here or was it the wine? The wine is very good, so I had to | :20:56. | :21:07. | |
come here, and taste it in situ. The village was empty, it was mid | :21:08. | :21:14. | |
June, and I didn't set eyes on a tourist, and hardly any locals. | :21:15. | :21:27. | |
I promised myself a glass of this wine, because it heard so much about | :21:28. | :21:35. | |
it. It is very verifies, very dry, austere, quite light as well, only | :21:36. | :21:39. | |
11.5 I have seen on the label, so just the sort of white wine like. | :21:40. | :21:45. | |
The noise in the background is a bazuki, it is somebody playing it. | :21:46. | :21:50. | |
It is not a tape. It makes a trip like this for me. | :21:51. | :21:56. | |
This is a lemon soup, with a poached egg. | :21:57. | :22:03. | |
It is a very simple Greek soup and you might gather from the name, that | :22:04. | :22:07. | |
it has lemon in it. Lots of lemon and eggs, and it is a lovely soup. | :22:08. | :22:11. | |
It has chicken as well. I think the secret of it is a really good | :22:12. | :22:17. | |
chicken stock, and it is very very light, very delicate. It is really | :22:18. | :22:23. | |
good, if you have a bit of a, well, maybe a slightly delicate head from | :22:24. | :22:28. | |
maybe a little too much alcohol, if you catch my drift. So I am poaching | :22:29. | :22:33. | |
my chicken, in simmering chicken stock that I made the night before. | :22:34. | :22:38. | |
Next, a big pinch of salt. Don't be timid about this. Trust me, and now | :22:39. | :22:47. | |
for the Avgo, the legs. I I have thought of it as really the most | :22:48. | :22:52. | |
typical Greek soup, but you start looking it up a beyond say no, | :22:53. | :22:58. | |
necessarily Greek, it could be Turkish or Arab Orr as far away as | :22:59. | :23:05. | |
Spain. It is like that with so many dish, you can't pin down where they | :23:06. | :23:06. | |
came from. Basically I want this into sort of | :23:07. | :23:25. | |
shreds which I will put in the bottom of the soup. | :23:26. | :23:30. | |
Actually, I am making what I call a full fat soup, you can just make it | :23:31. | :23:36. | |
with rice or pasta, but I have got chicken in it as well. And I am | :23:37. | :23:40. | |
finishing it off with a poached egg. That is just my idea of how to | :23:41. | :23:46. | |
enhance a dish, even further for a special occasion. I read that the | :23:47. | :23:53. | |
Greeks do do Avgolemeno with offal poached in it. If you think of sweet | :23:54. | :23:58. | |
breads or brains they are similar to an egg. I works really well. Now to | :23:59. | :24:04. | |
finish the soup. This is actually the sort of hardest part of the soup | :24:05. | :24:08. | |
really, because it is thickened with eggs so I have taken some of the | :24:09. | :24:12. | |
stock and added it to my egg and lemon mixture, just to sort of get | :24:13. | :24:17. | |
it up to the, and now I am adding that back in to the main stock, and | :24:18. | :24:21. | |
I have taken the stock off the heat, just so I bring it up a bit gently, | :24:22. | :24:26. | |
otherwise it will scramble. So I am just testing the temperature there. | :24:27. | :24:30. | |
It should be uncomfortable to the little finger, that is when it is | :24:31. | :24:34. | |
just starting to cook the egg and very soon it will start to thicken. | :24:35. | :24:42. | |
Start to thicken. If you leave the chicken out you can | :24:43. | :24:48. | |
enjoy it as a light chilled soup on a hot summer's day. Perfect with a | :24:49. | :24:53. | |
glass of crisp white wine. Putting a bit of vinegar in with the moeching | :24:54. | :24:57. | |
water. It helps to set the egg white and it like the flavour too. -- | :24:58. | :25:03. | |
poaching. Swirl the water. It makes a tighter poached egg. | :25:04. | :25:14. | |
This for me is in the '70s when I started coming to Greece. It was | :25:15. | :25:22. | |
like comfort food for me, I was startled by herbs and garlic, but | :25:23. | :25:27. | |
this was a very gentle soup, the sort of in a way reminded me of | :25:28. | :25:29. | |
home. Thank you Rick. I like the recipe, | :25:30. | :25:44. | |
it is very... Lots of flavour. I am going to cook one of my favourite | :25:45. | :25:50. | |
chicken dishes next. It is stuffed chicken legs with spinach and while | :25:51. | :25:55. | |
I cook it Gennaro, he is going to attempt to interview Jamie. | :25:56. | :26:02. | |
Oh my gosh, yes. Well. I know you already look like this. I cannot | :26:03. | :26:11. | |
attempt to interview you. Any way. We have been working with each for | :26:12. | :26:16. | |
so long. Every day. Don't cut your finger please, because I don't want | :26:17. | :26:25. | |
to ruin this. Tell me about you, about this food revolutionings day, | :26:26. | :26:27. | |
what is it about. People want to know. The audience that watch this | :26:28. | :26:31. | |
show are already in love with food, they are already in the revolution, | :26:32. | :26:35. | |
and I think like, you know, we read our paper, we look after our | :26:36. | :26:39. | |
families but from the experiences I have had over the last 20 years and | :26:40. | :26:44. | |
I guess from school dinners campaign 11 years ago, when you step back and | :26:45. | :26:50. | |
back, you sort of see we have a broken food chain, and, now, | :26:51. | :26:53. | |
particularly, it is an amazing moment where because of social | :26:54. | :26:57. | |
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 | :27:01. | :27:05. | |
do their business, so food revolution day, we started it on | :27:06. | :27:12. | |
five laptop, no budget, last year we had 1.6 billion interactions on | :27:13. | :27:16. | |
social media. Did you remember being on the bus? We had loads of | :27:17. | :27:21. | |
activity, 10,000 events in 130 countries round the world and we | :27:22. | :27:24. | |
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 | :27:33. | :27:36. | |
nothing happened so this year I am kicking off today, a bit later on, | :27:37. | :27:39. | |
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 | :28:02. | :28:06. | |
country last year that got involved, I remember there was almost every | :28:07. | :28:11. | |
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 | :28:16. | :28:21. | |
country signed it. Between making children, what do you find your | :28:22. | :28:27. | |
time...? I am very efficient at making children, that is very | :28:28. | :28:34. | |
time... How long we got now? Jules is nearly smoents pregnant with | :28:35. | :28:37. | |
number five. -- months pregnant with number five. | :28:38. | :28:49. | |
We love you Jules. Let me explain a bit here. So I boned the piece of | :28:50. | :28:55. | |
chicken, which is the leg and the thigh. Leaving the skin outside and. | :28:56. | :29:03. | |
Then I put a bit of mortadella, which is wonderful, yes. The | :29:04. | :29:09. | |
stuffing you are doing is versatile. It is classic, you could do with | :29:10. | :29:15. | |
ravioli if you put ricotta through it. Then we put one egg, and a bit | :29:16. | :29:23. | |
of salt. If you want me to do anything boy, I am happy, chilling | :29:24. | :29:34. | |
out, it is nice. A little salt. Salt a la Jamie. And now we mix | :29:35. | :29:40. | |
everything. This is the filling. That is wonderful. Wonderful. One of | :29:41. | :29:47. | |
my favourite TV cooking moments was watching the greedy Italian, when | :29:48. | :29:53. | |
Antonio was cooking on the boat, and Gennaro caught those octopus. And | :29:54. | :29:58. | |
when I say, he put them down his pants and he came down on the boat | :29:59. | :30:03. | |
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! | :30:09. | :30:15. | |
What a way to go. So then you seal it like this, you put the stuffing | :30:16. | :30:23. | |
in it. You roll it and you put one slice of bacon, or pancetta. You | :30:24. | :30:27. | |
tied that up very well. It is holding. It is holding. That concept | :30:28. | :30:32. | |
of stuffing meat and stretching it and taking it further. And | :30:33. | :30:35. | |
flavouring it is a lovely thing to do. Whether it is a lamb shoulder or | :30:36. | :30:37. | |
chicken leg. You just have to tie this up with | :30:38. | :30:50. | |
pancetta or bacon. Gennaro, I women wash my hands. | :30:51. | :30:57. | |
You wash your hands? That is good. Clean boards too, you don't want | :30:58. | :31:01. | |
anyone complaining. Shall I turn the gas up. You are on | :31:02. | :31:08. | |
a low heat, brother. Obviously in Italy, it is always | :31:09. | :31:16. | |
typical to the region. This first time I did it with and it | :31:17. | :31:28. | |
was cheap. It was cut in slices. It looks fantastic. | :31:29. | :31:32. | |
That was about 30 minutes in the oven. | :31:33. | :31:38. | |
Don't touch it! Don't don't worry, I don't touch it. So, the stuffing and | :31:39. | :31:42. | |
everything is in it. Nice. How long did you cook those | :31:43. | :31:51. | |
for? About 30 minutes. I told you I needed to come along. | :31:52. | :31:57. | |
I love it. I love watching these two cook. It is hilarious. | :31:58. | :32:03. | |
Stand here. You angel. Snow! I'm so happy right | :32:04. | :32:11. | |
now! It is all going to go pear-shaped. I love it. | :32:12. | :32:18. | |
Gennaro, I am ready... You cooked the spinach. Well done! If I didn't | :32:19. | :32:26. | |
know you, you know what I would say? I can't say it... No, you don't. | :32:27. | :32:32. | |
Which way will I cut it. Cut it as you like it, | :32:33. | :32:45. | |
For a picnic. So, we will be making for Jamie at the end of the show. | :32:46. | :34:16. | |
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. |