:00:08. > :00:10.Good morning! Stand by to feast your eyes
:00:11. > :00:34.on some sensational summer recipes. This is Saturday Kitchen Live.
:00:35. > :00:37.Welcome to the show! With me
:00:38. > :00:39.in the studio are two chefs with two totally different cooking styles.
:00:40. > :00:42.First the Michelin starred Scotsman with a growing restaurant empire
:00:43. > :00:45.in his home city of Edinburgh. Making a welcome return to
:00:46. > :00:48.Saturday Kitchen, it?s Tom Kitchin. Ext to him is a man making his very
:00:49. > :00:51.first appearance with us today. He?s a global traveller with
:00:52. > :00:54.his own international TV series and hugely popular restaurant,
:00:55. > :00:57.House of Ho, right here in London. He?s here to introduce us to
:00:58. > :00:58.the world of Vietnamese cooking. It?s Bobby Chinn.
:00:59. > :01:15.Good morning to you both. Tom, you are firing away. What are
:01:16. > :01:19.you going to do for us? It is a tomato salad. It sounds complicated
:01:20. > :01:24.but it is so easy. It is.
:01:25. > :01:30.With fennel? Lots of different vegetables to garnish it with,
:01:31. > :01:36.making it chefe. But easy to follow. Bobby, what are you going to do? I
:01:37. > :01:37.am doing a lemongrass chicken and aubergine and warm scallion
:01:38. > :01:44.vinaigrette. It is served in a clay pot? Yes,
:01:45. > :01:49.with a garnish of thinly sliced lime leaves.
:01:50. > :01:50.With some chilli as well. It tastes fantastic.
:01:51. > :02:01.Unbelievable. Good morning to you both.
:02:02. > :02:04.So two top dishes perfect for the weekend and we?ve got our
:02:05. > :02:08.line-up of fantastic foodie films from the BBC?s archive as well.
:02:09. > :02:10.There are helpings from Rick Stein, Celebrity Masterchef and the
:02:11. > :02:13.Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio.
:02:14. > :02:16.Now, our special guest today is part of one of the biggest boy bands
:02:17. > :02:18.of all time, The Wanted. They?ve enjoyed gold
:02:19. > :02:21.and platinum singles on both sides of the Atlantic
:02:22. > :02:24.as well as playing to thousands of fans all over the world.
:02:25. > :02:31.Welcome to Saturday Kitchen, Tom Parker.
:02:32. > :02:39.So, a bit of a foodie. You have been doing a lot? Yes. And
:02:40. > :02:45.I love the cooking. A busy time, you have finished a
:02:46. > :02:49.ten-week tour? Yes, a big ten-week tour.
:02:50. > :02:54.Now some time off? Yes, a bit of time for the family.
:02:55. > :02:59.Now you are here cooking? Yeah, exactly At the end of the programme
:03:00. > :03:04.I will cook either food heaven or food hell for Tom. It is up to some
:03:05. > :03:08.of our chefs and viewers to decide. So, food heaven, what will it be?
:03:09. > :03:11.Raspberries. Any reason? I like them. They are
:03:12. > :03:16.fresh. What about the dreaded food hell?
:03:17. > :03:22.Salmon. I am not a massive fish lover. I like sea bass.
:03:23. > :03:31.So, either raspberries or salmon for food heaven. The dessert is layers
:03:32. > :03:35.of homemade puff pastry, served with icing sugar, piped cream and
:03:36. > :03:39.raspberries and raspberry sauce on the side.
:03:40. > :03:41.Like that? Lovely. Or, salmon gravadlax with dill and
:03:42. > :03:48.whole grain mustard mayo with gem salad for food hell. The fish is
:03:49. > :03:52.cured in salt, sugar, with a home-made mustard mayonnaise. You
:03:53. > :03:56.will have to wait until the end of the show to find out which one he
:03:57. > :04:02.could get. If you would like to ask a question to our chefs, call this
:04:03. > :04:07.number on If you would like to put your questions to us live later on.
:04:08. > :04:12.If I get to speak to you I will be asking if you want Tom to face food
:04:13. > :04:16.heaven or food hell. Feeling hungry? Definitely.
:04:17. > :04:22.Well, let's get cooking. Starting off with a recipe from this man, it
:04:23. > :04:32.is Tom Kitchin. So, tomatoes? Well, I thought each
:04:33. > :04:37.time I come on the show, I do a lot of offal or meat. So I wanted to
:04:38. > :04:45.show the viewers I am in touch with the vegetable side as well! So,
:04:46. > :04:51.tomatoes. I will season them up with basil, Worcester sauce, like bloody
:04:52. > :04:55.Mary ingredients. You say that, you can put vodka in
:04:56. > :05:04.this. I'm sure, as long as you don't drive
:05:05. > :05:11.after! And this is very simple? Well, consomme puts a fear into
:05:12. > :05:18.people's minds. But with the bones, and the time it takes but this is
:05:19. > :05:22.more simple? So simple. Perfect for garden parties. All of the
:05:23. > :05:27.preparation is done before so you can enjoy a nice glass of bubbles
:05:28. > :05:33.instead of stressing about the starter. So we cut the tomatoes up.
:05:34. > :05:39.Get the tomatoes full of flavour. They are coming from Europe now but
:05:40. > :05:43.soon the British ones are happening. I think that the Isle of Wight has
:05:44. > :05:50.great tomatoes. Yes, I think so. They have their own
:05:51. > :05:56.microclimate there. They produce Heritage ones, the early ones that
:05:57. > :05:59.we get. These are from there. It is warmer there nan anywhere else. They
:06:00. > :06:06.are fantastic. So, this is so easy. I have chopped
:06:07. > :06:13.up tomatoes, cucumber, basil from the garden or a basil plant. You can
:06:14. > :06:20.use tarragon or even chervil. In there is a little red wine vinegar
:06:21. > :06:24.to give it a little acidity and a dash of Worcester sauce.
:06:25. > :06:28.The last time you were on, the pub had opened. You have the Michelin
:06:29. > :06:35.star restaurant with your name above the door but you have a pub now? It
:06:36. > :06:39.is a year old. We had a cracking review from Tracy McLoud from the
:06:40. > :06:42.Independent, I thought I would get that in there, never miss an
:06:43. > :06:50.opportunity. You have also won an award that you
:06:51. > :06:59.forgot. I have it on a post it note. You have won Food Operator of the
:07:00. > :07:08.Year from the British Institute of Inn-Keeping! Yes! That's what you
:07:09. > :07:14.want. Now, this salad here is now going into the blender.
:07:15. > :07:20.You mentioned the tomatoes, they must be really good quality? Yes,
:07:21. > :07:28.don't buy the rock hard ones that knock you out if you hit yourself on
:07:29. > :07:47.the head with them. Now, all we do... Oh, dear... Sorry! . OK! So
:07:48. > :07:54.the idea of this is to blend it smoothly. Yes, so puree that. And
:07:55. > :08:01.here is a piece of muslin. We wet that and then pour the pulp into the
:08:02. > :08:07.muslin cloth. If you don't have the cloth you can use your mum's tights.
:08:08. > :08:15.Or a coffee filter. Yes! So bring that together.
:08:16. > :08:22.I think that I would advise that over your mum's tights? ! Do you
:08:23. > :08:29.know what I mean? ! Or the granny's! Enough of that.
:08:30. > :08:37.It is no good if she wears fish nets! Only saying! Now we have tied
:08:38. > :08:43.it up. There is the pulp. Out of there is this natural incredible
:08:44. > :08:50.tomato essence that drips through. We have one here that we did earlier
:08:51. > :08:57.in rehearsal. There is all of that wonderful juices that comes out. It
:08:58. > :09:04.is completely clear. You can add the pulp, don't throw it in the bin, you
:09:05. > :09:12.can add it to your Bolognese. It will be delicious. Talking about the
:09:13. > :09:16.Heritage tomatoes, they have these lovely colours to them.
:09:17. > :09:23.Vibrant and delicious. We are making a tapenade to go with it. So we have
:09:24. > :09:28.black olives, capers and a dash of sherry vinegar.
:09:29. > :09:34.Again, it is so simple. Into the machine with the olive oil.
:09:35. > :09:41.And if you would like to put your questions to either Tom or Bobby,
:09:42. > :10:01.call this number: Remember the calls are charged at the standard network
:10:02. > :10:10.rate. So, all of the lovely tomatoes.
:10:11. > :10:15.Mixed with raw vegetables. We have broad beans, fennel, asparagus,ed
:10:16. > :10:21.aish. We take the different tomatoes, seasoned with olive oil or
:10:22. > :10:27.rapeseed oil if you have some. And I will just dress this in the bowl
:10:28. > :10:31.like so. It really is like an amazing array of colours. For me,
:10:32. > :10:36.that is what summer cooking is about. You have so many wonderful
:10:37. > :10:42.colours at this time of year. Your cooking and the plate takes on the
:10:43. > :10:49.amazing colours. Beautiful. This is great with simple things.
:10:50. > :10:55.And with left over tomatoes but use the good quality ones for this
:10:56. > :11:03.juice. And you can serve it hot, warm? Yes.
:11:04. > :11:10.But don't boil the broth. No.
:11:11. > :11:16.So there we have our vegetables with some basil over the top. And the
:11:17. > :11:22.tapenades are just black olives, capers, oilive oil and a little
:11:23. > :11:28.vinegar. They go so well with the tomatoes and then the pure essence
:11:29. > :11:36.of tomato poured over the top. There is so much flavour with that.
:11:37. > :11:42.Just delicious. I have infused the basil into the liquor.
:11:43. > :11:46.So, there you go. Yes, essence of summer when it is
:11:47. > :11:59.pouring down with rain but it was beautiful earlier.
:12:00. > :12:05.So, what do you have there? Salmon gravadlax with dill and whole grain
:12:06. > :12:11.mustard mayo with gem salad. You mentioned the Worcester sauce,
:12:12. > :12:16.if you want to make it purely vegetarian, you can add some
:12:17. > :12:23.mustard. There you go.
:12:24. > :12:27.It is so fresh and exciting. Vibrant. So much flavour with that.
:12:28. > :12:34.So good. There you go.
:12:35. > :12:45.Right we need wine to go with this. Our wine expert Susie Barrie has
:12:46. > :12:54.been to the London Wine Fair. What has she chosen to go with Tom's
:12:55. > :13:01.tasty tomorrows? I am here at the wine fair. There are over 75,000
:13:02. > :13:07.bottles of wine here, so there must be something to go with the recipes?
:13:08. > :13:09.! Let's get tasting. Tom's salmon gravadlax with dill and
:13:10. > :13:13.whole grain mustard mayo with gem salad is like summer in a bowl. I
:13:14. > :13:17.can imagine eating it on holiday on a terrace in the sunny South of
:13:18. > :13:29.France. So the first style that springs to mind is rose. Something
:13:30. > :13:34.like this fruity Cotes Du Rhone. But when you taste this with the basil
:13:35. > :13:40.and the broad beans, there is a variety that Tom's recipe was
:13:41. > :13:45.clearly invented for, that is Sauvignon Blanc. I have chosen the
:13:46. > :13:51.Errazuriz Estate Sauvignon Blanc. The key to the dish is finding the
:13:52. > :13:58.right style of Sauvignon blank to drink with it. It must be dry with
:13:59. > :14:03.lots of flavour. Ah New World. But still we don't want anything too
:14:04. > :14:08.fruity. So look for wines from cooler areas, such as in parts of
:14:09. > :14:14.New Zealand or in parts of Chile. Oh, that really bursts from the
:14:15. > :14:20.glass. Full of zesty, credit Rick aromas. What we are looking for is a
:14:21. > :14:27.wine to enhance the amazing flavour of the tomatoes in the dish. And
:14:28. > :14:32.this crisps, dry, unoaked, Sauvignon blank does that. It has the flavours
:14:33. > :14:40.of asparagus and tomato leaf that tie in well with the ingredients in
:14:41. > :14:45.Tom's dish. The aromatics picks up on the basil and fennel and the
:14:46. > :14:49.right weight of fruit to balance with the salty tapenade. Tom, if
:14:50. > :14:54.there was ever a perfect way to kick off the summer weekend, with your
:14:55. > :14:56.salmon gravadlax with dill and whole grain mustard mayo with gem salad
:14:57. > :15:01.and this perfect Errazuriz Estate Sauvignon Blanc, it has to be it.
:15:02. > :15:07.It is usual this one but with that it works so well? Yes, it is really
:15:08. > :15:16.dry. And sweet with the tomatoes and the basil.
:15:17. > :15:25.Tom, what do you think? I love it. Bobby? I'm still thinking heartburn.
:15:26. > :15:31.Well, Tom has eaten it all! Happy? Nice.
:15:32. > :15:36.And Bobby has an amazing chicken dish, remind us of what it is again?
:15:37. > :15:38.It is lemongrass chicken and aubergine and warm scallion
:15:39. > :15:47.vinaigrette. And if you would like to ask the
:15:48. > :15:53.chefs a question, call this number: Standard charges do apply. Now,
:15:54. > :15:59.another look back to a classic Rick Stein from 20-odd years ago. He is
:16:00. > :16:08.in Peterhead in Scotland, looking at something very ugly called a
:16:09. > :16:14.wolf-fish. Enjoy this one. Well, yet again I'm overexcited in a
:16:15. > :16:21.fish market. It is like being kids in a sweet shop.
:16:22. > :16:26.Now this is what I am really after. I have been on the quest of this
:16:27. > :16:33.fish for ages. We don't get it in Cornwall. This is called wolf-fish.
:16:34. > :16:40.I don't know if it looks like a wolf but it is pretty frightening. It
:16:41. > :16:47.eats the barnacles off the rock, so it needs strong jaws. It is called
:16:48. > :16:52.who-fish or catfish but sold as rock turbot. It is felt that the
:16:53. > :17:02.consumers would not put up with the proud name such as wolf-fish, so
:17:03. > :17:06.they give it a euphemism such as catfish or rock turbot. But it is
:17:07. > :17:13.great. I tried it the other day with lemon. It is thick, firm, sweet. I
:17:14. > :17:19.have a really good idea coming. I love this part of my job, coming up
:17:20. > :17:23.with new recipes. I am thinking of tender greens to go with this in the
:17:24. > :17:30.restaurant. This is the way that I know best to cook the wolf-fish. It
:17:31. > :17:34.has lovely flavour. I don't want to overpower the flavours. So you start
:17:35. > :17:39.with the fillet. It may have the skin on but it is easy to cut away.
:17:40. > :17:47.Take a sharp knife and work from the tail up to the head, just cutting
:17:48. > :17:52.into the skin. It is quite elastic, you will not out through it. Notice
:17:53. > :17:57.how pink it is. This is really good fish. Now to cook it. I think it
:17:58. > :18:07.should be steamed. I will steam the fish and steam the
:18:08. > :18:13.vegetables. So a steamer. I like the dead simple flower-shaped petal
:18:14. > :18:21.steamers, you can buy them in an iron mongers for pennies. This is a
:18:22. > :18:29.Chinese-influenced dish. I'm going to cut thin match stick,
:18:30. > :18:34.or julienne in the trade, very posh, pieces of ginger. I will sprinkle it
:18:35. > :18:39.on to the top of the fish with salt. Then into the steamer go the fillets
:18:40. > :18:44.of fish with the lid on cooking for five minutes. You can tell if they
:18:45. > :18:49.are cooked. Push the point of a knife into the centre and touch it
:18:50. > :18:54.to the lip it should feel warm. That is just right. No more than five
:18:55. > :19:01.minutes. Just on the point. While that is cooking start the bok choi.
:19:02. > :19:08.Bok choi is new to us. It is such a pleasure to get it now. It used to
:19:09. > :19:13.be the only Chinese cabbage type vegetable you could get, that was
:19:14. > :19:19.the Chinese leaves. Them is firmer and the flavour more cabbage. But
:19:20. > :19:24.mild. It just takes up the taste of soy or oyster sauce or roasted
:19:25. > :19:30.sesame oil so well. I am so pleased to be able to get it I will slice
:19:31. > :19:38.the bok choi into quarters. That makes it easier to eat. I want to
:19:39. > :19:42.steam it for a short time and the centre cooked through but crunchy.
:19:43. > :19:48.Meanwhile, the fish is just about cooked. Take it off the heat. Leave
:19:49. > :19:59.it with the lid on to keep it warm and moist. Then assemble the dish it
:20:00. > :20:06.is very simple. Take four warm plates and put about six pieces of
:20:07. > :20:12.the bok choi on each. Then a sprinkle of roasted sesame oil. It
:20:13. > :20:20.has a strong flavour. A few drops over that cabbage. Now soy sauce. A
:20:21. > :20:25.good sprinkle of that over the top. Let it fall tonne the plate. Some of
:20:26. > :20:30.the cooking juices from the fillets of fish will have gone into the
:20:31. > :20:36.juice and given it a nice sauce. Add some of that to the soy and the
:20:37. > :20:43.sesame around the outside. Now place the wolf-fish on top of the bok choi
:20:44. > :20:49.and finish it with finally sliced spring onions. I do think that
:20:50. > :20:54.brings out the best of this really brilliant fish that I discovered up
:20:55. > :20:59.in Peterhead. I tasted it and thought it was great. Nobody in this
:21:00. > :21:05.country knows about it! What is odd about when we are going around the
:21:06. > :21:11.country is that you say you would like to get hold of some wolf-fish
:21:12. > :21:17.but it all goes to Spain and France, so, please go out there and buy it!
:21:18. > :21:23.Honestly it is such a revelation, I promise.
:21:24. > :21:28.50 miles north-west of Peterhead on the Moray Firth is Cullen, famous
:21:29. > :21:34.for cullen skink. Skink is a German word for a type of soup it is a
:21:35. > :21:42.celebration of haddock, potatoes and full-cream milk. So this is how you
:21:43. > :21:49.do it. Take a pan this wide. Add a Knob of butter and onion. Large and
:21:50. > :21:58.mild and sweet. Soften the onion and pour on a couple of points of fresh
:21:59. > :22:04.full-cream milk. Two potatoes, chopped up to the size of the thumb
:22:05. > :22:10.nail. Add them and bring them to the boil, letting the potatoes soften.
:22:11. > :22:18.Now the haddock. A couple of pieces this long. Not the dyed stuff,
:22:19. > :22:24.please. Poach the fish in the milk and potatoes. Scrape the skin away
:22:25. > :22:29.and flake up the fish, removing the bones that could be left in the
:22:30. > :22:36.fillet. Put the fish back into the soup it will start to smell lovely
:22:37. > :22:42.and smoky. Add sea salt and a good lot of freshly ground pepper. Now
:22:43. > :22:48.comes a big handful full of freshly chopped parsley. Lovely and green in
:22:49. > :22:52.the white of the soup. Stir it through gently and ladle the soup
:22:53. > :22:58.into a bowl. Finish it with more parsley. That is great British
:22:59. > :23:08.cooking. Not much to it but everything is just right.
:23:09. > :23:15.The local kids call it Cullen Stink but they really like it, they say it
:23:16. > :23:20.is magic! It looked magic too. And lots of magical British ingredients
:23:21. > :23:25.around. And to go alongside's Rick's celebration of finest fish, I have
:23:26. > :23:31.been using some of of the country's top fish. Also, it is Open Farm
:23:32. > :23:35.Sunday. You can look at farms near your area, normally closed to the
:23:36. > :23:40.public. So a fantastic opportunity to see some of the farming in your
:23:41. > :23:44.area. There is a link on the website giving you the information that you
:23:45. > :23:48.need. Today I want to do something that I think British farmers do
:23:49. > :23:55.better than anywhere in the world. That is with pork, pigs and ham. I
:23:56. > :24:00.will do a classic Spanish dish. I have a great quality piece of
:24:01. > :24:09.British ham with a nice rapeseed oil mayonnaise. I am doing it with a
:24:10. > :24:15.Lincolnshire poached cheese. This is the Spanish version of croquette
:24:16. > :24:28.areas. Normally, you start with a bechamel. But the quantities are
:24:29. > :24:35.different. A bit of butter here, with the flour. It thickens the
:24:36. > :24:40.mixture up. Then the milk. Cold to start with. A little to start
:24:41. > :24:58.otherwise it goes lumpy. Keep it on the heat.
:24:59. > :25:01.A little at a time. This is classic to have in Spain. Sometimes with a
:25:02. > :25:07.bit of ham. But with the cheese it is fantastic.
:25:08. > :25:13.Have you tried it Tom? It is fantastic cheddar.
:25:14. > :25:18.It really is delicious. It is called a Lincolnshire Poacher. And the ham
:25:19. > :25:24.is so delicious. So many hams you can get around the UK. So, it is
:25:25. > :25:31.getting a little lumpy but keep going, mixing, it will come back
:25:32. > :25:42.together. Have you made a roux before, Tom?
:25:43. > :25:47.No, never! Tom, you are pretty good at this game, Twitter but you are a
:25:48. > :25:51.master? We have used it pretty much for the whole of our career. It is
:25:52. > :25:58.where it started for us. You have to teach me. I bet bored. I
:25:59. > :26:10.don't know what to say. My life is quite boring! I don't go glam stuff.
:26:11. > :26:16.You go all over the place. Coming back from Chester, DJ-ing. Yesterday
:26:17. > :26:22.I was picking up dog muck. People are interested. Try it. There is a
:26:23. > :26:27.fan base for that! I suppose that helps you globally as well as
:26:28. > :26:32.anything else, as the fans keep in touch with you? You can't be
:26:33. > :26:36.everywhere at once. But you keep in contact with the world. But it has
:26:37. > :26:41.been good for us. It is stressful sometimes, obviously people want you
:26:42. > :26:45.all over the world and you can't be everywhere at once.
:26:46. > :26:51.You can't have imagined when you rolled up to the audition in 2004?
:26:52. > :26:56.2009. Wasn't that X Factor? I did that
:26:57. > :27:01.first. That was a disaster. But they say, you did not get
:27:02. > :27:04.through to the buzzer round? No. But I think it was for the best.
:27:05. > :27:10.Although at the time I did not think so. I thought I would be rubbish at
:27:11. > :27:17.singing. So it knocked my confidence for a while.
:27:18. > :27:22.But you went back to university, studying geography? Yes.
:27:23. > :27:26.But music, unlike a lot of people in boy bands, they don't play
:27:27. > :27:35.instruments but you play guitar, pie piano? Yes. You Wright your own
:27:36. > :27:41.stuff? Yes. I think people have a perception of boy bands in white
:27:42. > :27:50.linen suits and doing air grabs. What? Air grabs. Come on, we've got
:27:51. > :27:55.it! I learned something new today, hashtag. Air grab and hashtag. I
:27:56. > :28:03.learned that today. We like to get involved on the
:28:04. > :28:07.album. On the first we were new. But you learn.
:28:08. > :28:13.How did the band set up. You were in X Factor. It was not that kind of
:28:14. > :28:18.audition? We were put together by Universal. It was a nine-month
:28:19. > :28:25.process. Pretty intense. About 4,000 people. So a bit like X
:28:26. > :28:31.Factor but behind the scenes. We had to do singing and dancing... Air
:28:32. > :28:37.grabs! My dancing is not up to scratch, to say the least! Nor is
:28:38. > :28:43.mine, buddy! So, yeah, obviously we were put in a band it was quick when
:28:44. > :28:49.we were put in. Eight months. So once we were in it was just, Wright
:28:50. > :28:56.the album, record it. Then the first single, that went to number one. We
:28:57. > :28:59.were not expecting it. We had stiff competition that week. But it was
:29:00. > :29:05.cool. But to break America, there are not
:29:06. > :29:09.many bands, probably you and One Direction, Coldplay but to break
:29:10. > :29:14.America, like you have done, it takes a lot of work. You did it
:29:15. > :29:19.together with doing a massive PR tour. And the album and the reality
:29:20. > :29:26.show. What was that like? Intense. Really intense. But good. We had a
:29:27. > :29:33.lot of fun. Got to live in an amazing house. So, cool. But the
:29:34. > :29:38.thing is that everything is so much more on a grander scale. You are
:29:39. > :29:43.having to travel far and wide to promote one single. But cool.
:29:44. > :29:49.We have had a lot of fun. What is next? The band, you have not
:29:50. > :29:54.split, you are doing bits and pieces... Yes.
:29:55. > :30:00.Last year and this year was intense. So you are having a break. But what
:30:01. > :30:06.is next? We came to the decision we needed to pursue different things.
:30:07. > :30:12.You live in each other's pockets for five years, don't get me wrong, we
:30:13. > :30:18.are close friends but you start developing different interests.
:30:19. > :30:22.I will become a bit of a Michelin-starred chef, soon it is
:30:23. > :30:28.getting there! But obviously family, friends, girlfriends. It is good to
:30:29. > :30:32.spend a bit of time with them. We have been back three weeks but it
:30:33. > :30:40.has been nice to have time to ourselves. I have a single coming
:30:41. > :30:55.out with Richard Ross. He was from N dubs. But it is weird but good.
:30:56. > :30:59.-- N dubs. Here the cheese has gone in there
:31:00. > :31:06.with the ham, the salt, pepper and parsley. Then you mould them in your
:31:07. > :31:19.hand. Allow it to cool. Throw it in the flour and the egg and the
:31:20. > :31:25.breadcrumbs. Then they are deep-fried. The sauce
:31:26. > :31:30.should be soft in the middle. Normally we make it with potatoes
:31:31. > :31:38.but this is with the white sauce. So, you are in the studio. But nice
:31:39. > :31:44.to have a break? It is nice. When you are in a band and writing, you
:31:45. > :31:48.are catering to another four people and their musical tastes. It will be
:31:49. > :31:55.nice to get into the studio and do something for myself. I came from a
:31:56. > :31:59.singer-song writing background and played the guitar. But in the band
:32:00. > :32:04.we had a direction that suited another four people. Everyone likes
:32:05. > :32:11.different music. It ranges from soul to R I am a
:32:12. > :32:20.bit more of a rock guy. So it will be good to experiment with different
:32:21. > :32:29.sounds. So, here are the croquette areas.
:32:30. > :32:44.There is a little bit of home-made mayonnaise with mustard.
:32:45. > :32:51.I make the mayonnaise with rapeseed oil. You have a lovely yellow oil.
:32:52. > :32:55.Also from the UK. That is what you make the mayonnaise with.
:32:56. > :33:06.So, dive in. So, these are not made with potato
:33:07. > :33:14.but flour and butter and using great quality UK produce. Happy with that?
:33:15. > :33:22.Very good. Nice with salmon as well! Don't forget the Open Farm Sunday.
:33:23. > :33:29.You can check it out on our website: What are we cooking for Tom at the
:33:30. > :33:36.end of the show? It could be food heaven, raspberries, served with
:33:37. > :33:38.pastry, cream and raspberry sauce. Or food hell, salmon gravadlax with
:33:39. > :33:48.dill and whole grain mustard mayo with gem salad.
:33:49. > :33:52.Some of our viewers and the chefs in the studio help to get to decide but
:33:53. > :33:59.you will have to wait until the end of the show to see the result.
:34:00. > :34:04.Right, it is time for some Celebrity MasterChef.
:34:05. > :34:25.Today we have Janet Street Porter, take a look at this-air grab! We
:34:26. > :34:29.believe great food to be about passion and love! What we want is a
:34:30. > :34:34.dish inspired by somebody you love and you respect.
:34:35. > :34:41.At the end of in, one of you is going home. Ladies and gentlemen,
:34:42. > :34:58.your one dish, one hour and 15 minutes. Let's cook.
:34:59. > :35:03.We have a pudding from you, Ade? It is pears, poached in red wine,
:35:04. > :35:11.cinnamon and then served with ice-cream. It is made for my
:35:12. > :35:17.grandson. Congratulations! He is the apple of everyone's eye. He is seven
:35:18. > :35:30.months. He has started eating oil #yids. Heing are likes pears. So he
:35:31. > :35:36.is the inspiration. This has a little extra -- he has started
:35:37. > :35:41.eating solids. He loves pears. So he is the inspiration. But with some
:35:42. > :35:47.adult flavours such as the wine. Good luck.
:35:48. > :35:52.Brian, what are you making? Well, this is a fusion. My real fathers
:35:53. > :35:59.with a French Algerian. He was killed in an air crash when I was a
:36:00. > :36:04.baby. I remember in my 20s, talking to an uncle, I asked what was dad
:36:05. > :36:09.like. I was told he was always in the kitchen and he loved cooking.
:36:10. > :36:13.That is one of the strongest things I know about him.
:36:14. > :36:25.The inspiration of Brian's dish is incredible.
:36:26. > :36:30.There is hardly anything on your bench, Shane is this right? It is a
:36:31. > :36:38.soup it is a winter warmer. It keeps me going in the winter. Before
:36:39. > :36:43.music, I drove stock cars, after boys I have gone back to the stock
:36:44. > :36:49.cars. I spend the days and the nights in the garage, which is cold.
:36:50. > :36:58.So my wife makes me soup with a lot of bread. I never eat. So if she
:36:59. > :37:09.doesn't feed me, I die! You are halfway.
:37:10. > :37:24.Speech, what are you cooking for us? It is spicy vegetables with callaloo
:37:25. > :37:30.and coconut risotto, and the callaloo is like spinach.
:37:31. > :37:37.Who is this for? This is for my best friend Laura. I made this dish for
:37:38. > :37:41.her the last time she came around. These are the ingredients I had in
:37:42. > :37:45.the cupboard. So you invented it? Yeah.
:37:46. > :37:53.Great. You have 25 minutes left! I wad
:37:54. > :37:58.asked to cook something for the favourite person, the person that I
:37:59. > :38:04.respect, the person that inspires me, me! You are kidding! No. I have
:38:05. > :38:10.chosen my favourite dish, I am cooking it for me it is fish pie!
:38:11. > :38:15.Yeah! I like fishing. I have made the pie with fish I cooked. I caught
:38:16. > :38:20.a pollock in Scotland. Brought it back to London, made a fish pie. It
:38:21. > :38:37.is what I eat after a really, really hard day. I love it.
:38:38. > :38:49.Oh, no! It won't fit! Who designed these ovens? ! You have 15 minutes
:38:50. > :38:55.left. Les, what are you cooking for us?
:38:56. > :39:01.Rice pudding. Inspired by my mum and dad. When I was a kid growing up in
:39:02. > :39:07.Liverpool every week we had a rice pudding. My dad loved it. When I was
:39:08. > :39:12.20, I took him to a Chinese. I was trying to show him different foods.
:39:13. > :39:21.He said "you can't have rice with your dinner? It is a pudding! " So
:39:22. > :39:27.that stayed with me. So I am doing the rice pudding with a mojito shot.
:39:28. > :39:36.In my mum's day she would have had an ed advocaat or a Babycham. So by
:39:37. > :39:41.now I would have her on the mojitos. Les is doing rice pudding that his
:39:42. > :39:47.mum and dad loved on a Sunday afternoon it is a dish from the
:39:48. > :39:54.heart. Full of memories but he knows it needs smartening up. So he is
:39:55. > :39:59.adding a rhubarb compote, crystallised mint leaves and a
:40:00. > :40:04.shortbread biscuit. Good on Les. If he manages to pull it off, it will
:40:05. > :40:10.be a cracking dish. Five minutes left, guys. Five
:40:11. > :40:14.minutes. I am really happy about what is
:40:15. > :40:20.going on in the kitchen, you know why? There are good cooks cooking
:40:21. > :40:48.food that they honestly believe in. It is wonderful! Are you you worried
:40:49. > :41:05.about the ice-cream not churning? I am worried about the qauntities.
:41:06. > :41:18.Don't say that now! Don't say that! They said that they wanted it
:41:19. > :41:34.adult... Just one minute. That's it. It's over. It's all over.
:41:35. > :41:38.You can see what Gregg and John make of the celebrities' food and who
:41:39. > :41:42.they decide to send home in 20 minutes. Still to come on Saturday
:41:43. > :41:48.Kitchen Live, the Two Greedy Italians are in a slow cooking mood.
:41:49. > :41:56.After a visit to a cookery school, they turn their attention to a wild
:41:57. > :42:02.boar rabbit with polenta. And Bobby may have travelled the
:42:03. > :42:12.world but no amount of culinary expertise can prepare him for the
:42:13. > :42:25.Omelette Challenge. Can he HATCH a plan and overcome the EGGS-exprience
:42:26. > :42:31.of the challenge? And will Tom be facing food heaven or food hell? You
:42:32. > :42:39.can see what he ends up with at the end of today's show.
:42:40. > :42:46.So, cooking for us at the hobs now, he is new to the programme it is
:42:47. > :42:47.Bobby Chinn. What are we having? We are having lemongrass chicken and
:42:48. > :42:52.aubergine and warm scallion vinaigrette.
:42:53. > :42:58.So, what is this here? This is palm sugar. It is Ne an equal ratio of
:42:59. > :43:04.sugar to fish sauce. So it is a piece of cake. You can use white or
:43:05. > :43:09.brown sugar, whatever you prefer. We are doing this with a smoked
:43:10. > :43:18.aubergines. That is basically cooked on the stove here, on the gas? Yes.
:43:19. > :43:25.So just prick them with a fork. And that will char the outside and
:43:26. > :43:30.add to the smokiness. We need to control this sugar. The closer it
:43:31. > :43:38.gets to caramel, the less sweet it becomes. It is your call if you are
:43:39. > :43:41.making the dish for the Vietnamese from the north, they like it closer
:43:42. > :43:46.to caramel, from the south they like it a little less.
:43:47. > :43:59.Where does your love of food start from? You have done all manner of
:44:00. > :44:09.stuff? You have worked on the New York stock exchange, so why cooking?
:44:10. > :44:15.I fell in love with food and especially the Asian style food.
:44:16. > :44:19.I love the cuisine, they are great, friendly people and I love the
:44:20. > :44:28.lifestyle. I went there to learn and obviously I am a slow learner, it is
:44:29. > :44:31.18 years now! Easy! Right, I have the lemongrass. This is finally
:44:32. > :44:38.chopped. You need this for the caramel. What
:44:39. > :44:44.else is going in the chicken pot? This is a fermented fish protein.
:44:45. > :44:50.You will love this. We are going to throw in the lemongrass. That should
:44:51. > :44:54.marinade a little bit. This is chicken thighs here? I love
:44:55. > :44:59.the chicken thighs. I do. And especially in this dish.
:45:00. > :45:05.But the whole point is this bit here.
:45:06. > :45:16.Yes, so equal ratio. It is sweet, salty, it is lovely.
:45:17. > :45:21.It is umami, it is all that! So, more fish sauce in there? Yes.
:45:22. > :45:25.Your love of food comes from all over the world but Vietnam is where
:45:26. > :45:30.you have set your heart. Tell us about the restaurant in the UK. It
:45:31. > :45:37.is in central Soho? The birthplace of British rock and roll. We have a
:45:38. > :45:52.plank outside. We discovered the wall with two original eyes... The
:45:53. > :45:56.restaurant is a modern Vietnamese. I discovered that the English have
:45:57. > :46:07.gone crazy for chillies and spicy. We do like a little bit of spice.
:46:08. > :46:19.I went to boarding school here, we were lucky if we got sugar added to
:46:20. > :46:24.the crumble. Imagine that! Right, so I have more lemongrass here, four
:46:25. > :46:28.stems and peppercorns. You can never have too much
:46:29. > :46:38.lemongrass. Now the aubergines, they are cooking
:46:39. > :46:41.and you need to do the dressing? How are you enjoying cooking with
:46:42. > :46:53.British produce? The produce is incredible. You get everything here.
:46:54. > :46:59.For example, sugar! What I do here, Tom you have to try this at home.
:47:00. > :47:07.Fish sauce is a fermented animal protein but it also is pro biotic.
:47:08. > :47:11.It helps to digest the food. In Vietnam they add the fish sauce with
:47:12. > :47:16.the water and determine how it tastes by the colour as they are
:47:17. > :47:22.such experts. I had to learn this. I discovered it is a pro biotic, so
:47:23. > :47:30.you don't want to cook it too high. But it helps to digest the food. So,
:47:31. > :47:37.sugar, water, and fish sauce. You have your own show over there? I
:47:38. > :47:43.travel all over the world and cook with great chefs. I discover, as I
:47:44. > :47:53.was not very good at geography, so this is fantastic for me, nor was I
:47:54. > :48:03.good at history or even school! Where does the garlic go? Here.
:48:04. > :48:18.You can just smash it, Pam! You have annoyed him now. Here we go! Too
:48:19. > :48:30.much! I have seen them do that in America, batabing! Get it in lad!
:48:31. > :48:40.Sure, why not? All right! Right, so we have the limes here, the Kaffir
:48:41. > :48:46.lime leaves. And shallots. This is real time, so I worry that the sugar
:48:47. > :48:52.could burn... You worry about that, I worry about the end of the show!
:48:53. > :48:59.And as you like spice, I will add a little chilli sauce here.
:49:00. > :49:06.A little. Now that is Vietnamese chilli sauce,
:49:07. > :49:13.how does it differ? It may not. It is just made with dry and fresh
:49:14. > :49:19.chillies. So, the shallots here.
:49:20. > :49:25.You're good. Is there a big French influence in the cooking in Vietnam?
:49:26. > :49:29.Yes, French, Chinese and there is a missing link as the food is
:49:30. > :49:37.different from the rest of South East Asia it is not using much oil
:49:38. > :49:42.it is gluten free. 75% of the business is using women. And the
:49:43. > :49:48.women are eating it as it is low fat, gluten free, ticking all of the
:49:49. > :49:52.right boxes. James would not do very well over there, then.
:49:53. > :49:58.I watch him it is like butter and cream. I thought, hay! I have an
:49:59. > :50:05.idea. You are going to like this. What is that, then? This! Yeah,
:50:06. > :50:10.lovely with bread and butter! So, these are frying away and the
:50:11. > :50:18.chicken is don. Cut the ends off. Make it pretty,
:50:19. > :50:21.pretend we are in France. You're good.
:50:22. > :50:28.I want to know how you developed the skill of cooking and talking at the
:50:29. > :50:34.same time? If it were not for me being able to do this, you lot will
:50:35. > :50:44.be on air still at 6.00pm in the evening! James, you have a sweat on.
:50:45. > :50:49.You are working, he is talking. This is like travelling, and work.
:50:50. > :50:53.Cut, we will do this again. So, tell us about the restaurant.
:50:54. > :50:59.You mentioned the capital of rock and roll. Tell us about it. What
:51:00. > :51:05.about the food? I like interesting food it is a small restaurant but I
:51:06. > :51:12.am interested in technology and food. We have a pork dish, it takes
:51:13. > :51:20.six days to make. What takes six days to make? One die
:51:21. > :51:29.brightening, two days, braising, one day waiting and then cut and then
:51:30. > :51:34.pellicle, then we smoke it. We have a dish called the shaking beef which
:51:35. > :51:39.is off the hook. It is from Scotland. It is aged grass-fed Angus
:51:40. > :51:43.it is off the charts and it is all light. All small plates it is all
:51:44. > :51:58.easy. It is easy this dish! My executive
:51:59. > :52:06.dish is Brazilian. My head chef is Polish.
:52:07. > :52:12.Why are you laughing? I am worried about James. He is under pressure
:52:13. > :52:19.here. I have a question for you, what you rather buy the meat from
:52:20. > :52:30.the butcher's or the supermarkets? Butchers. I mentioned the ham but
:52:31. > :52:40.there is a fantastic butcher's in Peter gate.
:52:41. > :52:47.And they used to make amazing York ham but they have closed and the
:52:48. > :52:52.recipe is gone. It is important to support the local fishmongers, the
:52:53. > :52:57.veg man and the butcher's down the road. The supermarkets take away a
:52:58. > :53:07.lot of business and they die. Don't get on the high horse! So,
:53:08. > :53:12.chicken, garlic, shallots on the top that is dish one.
:53:13. > :53:20.Dish two... Right there and this is dish three. Done.
:53:21. > :53:26.Happy with that? Very happy. Tell us the name of the dishes? That
:53:27. > :53:31.is aubergine with a warm spring onion vinaigrette. And lemongrass
:53:32. > :53:34.chicken and aubergine and warm scallion vinaigrette cooked in a
:53:35. > :53:48.clay pot, garnished with lime leaves.
:53:49. > :53:52.And I'm worn out! You take this one. It was worth coming just to see
:53:53. > :54:00.James Martin sweating like that. Cheers! You did well, chef. You have
:54:01. > :54:05.to try this. Trust me, this, if you are going to try anything... Apart
:54:06. > :54:14.from the raspberry, hopefully at the end of the show but try that. It is
:54:15. > :54:21.fantastic. Hot! It is really unusual with the sugar. And it is fish.
:54:22. > :54:26.Happy? It tastes good. The chicken is really tender.
:54:27. > :54:32.So tasty. One of the best things I have tasted on the show. Brilliant.
:54:33. > :54:38.I did it! Right we need wine to go with this, we head back to the
:54:39. > :54:45.London Wine Fair to see what Susie has chosen to go with Bobby's
:54:46. > :54:47.chicken. Bobby's lemongrass chicken and
:54:48. > :54:53.aubergine and warm scallion vinaigrette, with the smokiness is
:54:54. > :54:58.surprisingly wine friendly. Not so spicy, and the only thing to be
:54:59. > :55:03.aware of is the sweetness of the fish caramel sauce. So we need an
:55:04. > :55:09.off-dry wine. So with the other flavours with the lemongrass and
:55:10. > :55:17.lime, the obviously choice would be a New World Riesling, something like
:55:18. > :55:23.this from Cono Sur but another more unusual option is a New World Pinot
:55:24. > :55:29.Gris it is from Marlborough in New Zealand.
:55:30. > :55:36.It is honey and fruity and ideal for Bobby's dish. The difference between
:55:37. > :55:48.the New World Riesling and the pinnow grips is that the Riesling is
:55:49. > :55:54.more depth, the Gris is softer with a more pear character. Go for
:55:55. > :56:00.whichever style you prefer. This has the right fruit with hints of hind
:56:01. > :56:05.spice that I expect from a really good New Zealand Pinot Gris.
:56:06. > :56:09.So that touch of sweetness matches the sticky fish caramel sauce
:56:10. > :56:15.perfectly. You need that or the wine would be too dry for the dish. But
:56:16. > :56:20.lots of refreshing acidity to off set the richness of the aubergine
:56:21. > :56:33.and to pick up on the lemongrass and the lime to give a lifted feel to
:56:34. > :56:38.the dish. Bobby, I found it almost impossible to stop eating your
:56:39. > :56:42.amazing lemongrass chicken. I hope you feel the same about drinking
:56:43. > :56:46.this wonderful wine from your home country.
:56:47. > :56:52.What do you think of this? I have to say, I need it! Fantastic.
:56:53. > :56:56.The flavours of this are spectacular.
:56:57. > :57:00.A lot going on there but this really compliments it. And the dishes are
:57:01. > :57:05.superb. I have never sweated on the show
:57:06. > :57:16.before, now I can't even do an air grab. Look at this! Right it is time
:57:17. > :57:19.for Gregg and John to taste the celebrity result MasterChef's
:57:20. > :57:29.dishes. Let's see what happened. Do we have another bottle of this? !
:57:30. > :57:36.Inspired by his parents, Les has made a vanilla rice pudding with
:57:37. > :57:45.mascarpone, rhubarb compote, shortbread biscuits, sugared mint
:57:46. > :57:49.leaves and a mojito shot. I love the flavour of the rice
:57:50. > :57:55.pudding, the cinnamon and the vanilla. I like the rhubarb against
:57:56. > :58:01.it. It is slightly sweet but with sharpness and you need that with the
:58:02. > :58:10.thick pudding. The flavours I love. Comforting and cosy.
:58:11. > :58:16.I am thrilled, thank you very much. Inspired by his grandson, Freddie,
:58:17. > :58:25.Ade made a pear poached in red wine cinnamon and cloves, with a red wine
:58:26. > :58:28.syrup and a cinnamon ice-cream. Lovely looking pear, shame about the
:58:29. > :58:31.ice-cream. I failed. Bitterly disappointed.
:58:32. > :58:44.Rubbish ice-cream. . It is nicely poached.
:58:45. > :58:49.Your pear is poached beautifully all the way through. I like the finish
:58:50. > :58:55.of the sauce. Reduced well. I like it a lot. I like the ambition, and I
:58:56. > :59:01.like the precise presentation. Thank you.
:59:02. > :59:08.Inspired by herself, Janet made fish pie with petits pois a la Francaise
:59:09. > :59:12.and samphire. I think that the depth of flavour
:59:13. > :59:18.inside the fish pie is brilliant. I love the fact you made the stock it
:59:19. > :59:24.is rich, opulent. Scattered with scallops, prawns and smoked fish it
:59:25. > :59:28.is a beautifully made fish pie. I love the wonderful plates it is
:59:29. > :59:34.brilliant. Thank you. I still think that the food needs a
:59:35. > :59:44.little smartening up, sorry. Shane has made a sweet potato and
:59:45. > :59:50.butternut squash soup, and an onion bread roll, inspired by his wife.
:59:51. > :59:55.At this stage of the competition, that better abbrilliant bowl of soup
:59:56. > :00:01.and a brilliant bread roll. Believe me, you will like it.
:00:02. > :00:10.That is impressive, yeast bread, good on you.
:00:11. > :00:17.That is lovely. The best soup. It is sweet, tanky, ending in the pepper.
:00:18. > :00:21.The bread roll is lovely. Good job, mate.
:00:22. > :00:30.Brian has made venison with harissa on a bed of mashed potato with
:00:31. > :00:35.Algerian carrots, game chips, broccoli and a red wine sauce,
:00:36. > :00:40.inspired by his French-Algerian father.
:00:41. > :00:44.I love the smokiness of your venison with the creamy mashed potato.
:00:45. > :00:49.Technically, the cooking is brilliant. But the flavours are
:00:50. > :00:54.confused. Too much on a plate. You have promise but have to stand back
:00:55. > :01:00.a bit. I complicated it. I thought it was a simple dish, then I made
:01:01. > :01:06.some bad decisions. Speech has made spitesy char grilled
:01:07. > :01:11.vegetables with a callaloo risotto, a butternut squash emulsion and a
:01:12. > :01:18.beetroot and chilli sauce, inspired by her vegetarian best friend,
:01:19. > :01:22.Laura. Really like the aubergine and pepper
:01:23. > :01:28.stack with the olive oil and courgettes. Love the little sauces.
:01:29. > :01:35.There is nowhere near enough of them to make an impact on the dish. A
:01:36. > :01:41.real mixed bag. It is really nice seeing you cooking
:01:42. > :01:46.dishes inspired by loved once. It was lovely and at times emotional.
:01:47. > :01:57.One of you will be leaving the competition. We have to decide who.
:01:58. > :02:14.Thank you very much indeed. Off you go.
:02:15. > :02:20.Today was about emotion, love, and food with feeling.
:02:21. > :02:29.My favourite dish, I think it was Shane. The soup was delicious and
:02:30. > :02:35.the bread was nice, delicious. My favourite dish, it will surprise
:02:36. > :02:40.you, Les Dennis. Ade, a perfectly poached pear. With
:02:41. > :02:44.the ice-cream it would have been outstanding.
:02:45. > :02:50.But a very good dish. I ate the whole lot and for me to do that,
:02:51. > :02:54.that must be a good one. Janet made a lovely fish pie. Lovely
:02:55. > :03:00.flavours. Just make it more sexy. A little
:03:01. > :03:05.wipe around the bowl. I wondered how Speech would get all
:03:06. > :03:10.of the dishes on the plate. I liked the vegetable stack and the sauces
:03:11. > :03:14.but they were just dots. Really up and down from Speech today.
:03:15. > :03:21.Brian, for me, the great thing about the dish was the venison. Big and
:03:22. > :03:25.gutsy, full of flavour. Brian has nice ideas but he doesn't know when
:03:26. > :03:30.to stop. He keeps chucking things at a dish.
:03:31. > :03:33.We know how good the cooks are. There are certain cooks who have
:03:34. > :03:38.edged their way and they stay without question.
:03:39. > :04:05.One will be leaving the competition. Who is it going to be?
:04:06. > :04:14.Unfortunately, one of you is leaving the competition.
:04:15. > :04:31.The person leaving us is... Speech. Thank you, Speech.
:04:32. > :04:44.Thank you so much. And then there were five.
:04:45. > :04:48.Wow, you and me! Bad luck, Speech. Next week the remaining five
:04:49. > :04:52.celebrities have to cook for a table of fearsome food critics. Good luck
:04:53. > :04:59.with that one. It is time to answer some of your foodie questions. Each
:05:00. > :05:07.one will have to help decide what Tom gets to eat at the end of the
:05:08. > :05:15.show. The first customer is Karen. What is your question? I have a bag
:05:16. > :05:20.of mint. A great time of year, peas are in season, so mint and peas or
:05:21. > :05:25.mint sauce for the roast lamb. Mush it down.
:05:26. > :05:31.And creme brulee, infuse it in the cream and make a creme bowelaway. So
:05:32. > :05:41.three to choose from. What dish would you like to see at the end of
:05:42. > :05:46.the show? Food heaven, please. Claire it at the end of the line,
:05:47. > :05:56.what is your question for us? I have pork. I would like a recipe for
:05:57. > :06:02.pulled pork. You are asking a Muslim about pork but I will tell you what
:06:03. > :06:09.to do. You Brighton it overnight. Then you get a dry rub consisting of
:06:10. > :06:16.sugar, mustard, cumin, go on the internet. The ratios of the spices
:06:17. > :06:23.change depending on where you are from. Marinade it in that for a day
:06:24. > :06:31.and cook it really, really slow for about eight hours. If you are using
:06:32. > :06:37.barbecue, use a fruit wood to impart sweetness and what you are doing is
:06:38. > :06:42.sweating the meat it drops in, sweat, boom, the smoke comes up.
:06:43. > :06:49.Then let it rest. If you do it really the correct way it is
:06:50. > :06:54.literally charred on the outside, dark brown, pink, purply and then
:06:55. > :06:57.white, a rainbow effect. Incorrectly.
:06:58. > :07:03.If you get that right, I will be around next Tuesday! What dish would
:07:04. > :07:11.you like to see, food heaven or food hell? I love the dessert.
:07:12. > :07:18.Like the desserts, see? ! Roy, what is your question for us? I have a
:07:19. > :07:22.piece of venison. About the size of a piece of large roast beef. I would
:07:23. > :07:32.like to do it with a markan influence.
:07:33. > :07:40.You need cinnamon, cumin, Rasa Hanout, with rose petals. Dice up
:07:41. > :07:46.the meat. It needs slow cooking. Roll it in the spices with a little
:07:47. > :07:55.bit of olive oil and add lemon juice. Seal it off in a hot pan.
:07:56. > :08:02.Throw in tinned tomatoes, honey, almonds, pistachio nuts, apricots,
:08:03. > :08:08.prunes, they go in as well and gently cook it for about
:08:09. > :08:15.one-and-a-half to two hours. Serve with tabbouleh. That is better than
:08:16. > :08:22.couscous. Lots of herbs, mint, coriander, lots of lemon and it may
:08:23. > :08:29.need sugar with the tinned tomatoes. I am off down the shops.
:08:30. > :08:36.What dish would you like to see, heaven or hell? He has to improve
:08:37. > :08:45.his palette, so it has to be hell. Oh! Now the. Let challenge. Clocks
:08:46. > :08:53.on the screens, please. Three-egg omelette, cooked as fast as you can.
:08:54. > :09:02.Three, two, one, go! I am guessing this is for the chefs? You are
:09:03. > :09:12.right! Look as you! Oh, my God. Look at me! He hasn't even started.
:09:13. > :09:15.I have never done this before. Get it in.
:09:16. > :09:23.There you go. That is too much butter, James! It
:09:24. > :09:34.is a butter omelette! We are getting there.
:09:35. > :09:36.How did you do it so quickly? ! He practised.
:09:37. > :09:43.There you go. Well it is like a Chinese omelette.
:09:44. > :09:49.It looks good. A little too much butter, you burn the it a little.
:09:50. > :09:55.That was his fault! It is there. This is how I like an omelette, half
:09:56. > :09:59.egg, half butter, still there. Still swimming in it.
:10:00. > :10:07.It is good, though. It does it for me.
:10:08. > :10:16.Bobby... Do you think you beat the record time of 17 seconds? I was
:10:17. > :10:28.laughing as well! You did it in 50. 88 seconds. That puts you... About
:10:29. > :10:37.there! Tom... Yes. Are you on the board? I'm not sure.
:10:38. > :10:47.There you are, 33. 48 seconds. Well, that's an omelette, you have
:10:48. > :10:55.been practising. I'm getting better. A lot better. You did it in 17. 84
:10:56. > :11:02.seconds! I bring out the best in people, James! I bring out the best
:11:03. > :11:08.in him! It is like one of my greatest achievements.
:11:09. > :11:15.You need to get out more, Tom! So, will Tom get his idea of food
:11:16. > :11:18.heaven, raspberry and puff pastry with raspberry sauce or food hell,
:11:19. > :11:20.salmon gravadlax with dill and whole grain mustard mayo with gem salad?
:11:21. > :11:24.We will find out after Two Greedy Italians. They are on a mission to
:11:25. > :11:30.get the young women of Italy back into the kitchen. They are taking a
:11:31. > :11:39.reluctant female friend to learn the art of pasta making. This is classic
:11:40. > :11:46.stuff, enjoy this one. The next day we heard of a new
:11:47. > :11:50.development. Things were looking up! Apparently cooking schools for
:11:51. > :12:00.foreign tourists were being inundated with Italians! We wanted
:12:01. > :12:06.to have a look. Even we asked Julia, the kitchen-hating crime reporter,
:12:07. > :12:12.to give it a try! Hello! You will have a lot of friends if you are
:12:13. > :12:20.able to make the tortellini. So maybe less crime screens? ! More
:12:21. > :12:25.alive people than dead people? ! With more love, you said it. More
:12:26. > :12:30.smiley people. Imagine, you can see this lovely man, you know, you
:12:31. > :12:39.really like him. You don't know what to say, you say you are very, very
:12:40. > :12:43.good. You say, you come to my house and make a tortellini. You tell me
:12:44. > :12:58.an Italian man to refuse it? There is no-one.
:12:59. > :13:06.I can guarantee. Alessandra, the owner of the school
:13:07. > :13:10.has found a new way of life. She is the mother of everybody. She
:13:11. > :13:19.can teach. You make the folds.
:13:20. > :13:31.Oh! It is done? Wow! That is good. You done it! Give me five! Ole!
:13:32. > :13:36.Gennaro, look at this. Oh, that is fantastic. We have a lovely meal
:13:37. > :13:48.tonight. We had learned a lot in Bologna.
:13:49. > :13:51.Even if the young mamas are not learning to cook, they are willing
:13:52. > :14:01.to have a go. Not because they are expected to
:14:02. > :14:06.cook but because they want to. This stew is made with wild boar. It
:14:07. > :14:12.is one of the most wonderful dishes to share in a family. It is a very
:14:13. > :14:17.social affair. You start cooking carrots, celery. Would you like to
:14:18. > :14:23.help me? Yes, of course. Fantastic it is a bit of work but it
:14:24. > :14:26.is fantastic. It gives incredible results. Gennaro, don't chop my
:14:27. > :14:33.hands. I'm far away from you! Then we put
:14:34. > :14:44.the oil on. Tell me when... Go on, go on. It's enough.
:14:45. > :14:53.A teaspoon of peppercorns and a tablespoon of juniper berries. Shop
:14:54. > :15:00.the meat. We have rabbit and sausage, pork sausage. Wild boar and
:15:01. > :15:06.pork. You have about 200 grams of meat per person. I like this mixture
:15:07. > :15:09.of everything. Without the wild boa RCSE, you can use pork, chicken and
:15:10. > :15:14.rabbit. A bit of fat that will melt through.
:15:15. > :15:20.What a dish. Shall we start to put it inside? Yes.
:15:21. > :15:27.That looks fantastic. And put in red wine. 200 millilitres of red wine to
:15:28. > :15:37.give it a lovely, lovely flavour. A bit of rosemary and sage and bay
:15:38. > :15:50.leaves. Now it comes with a great Italian thing which is polpa di
:15:51. > :15:59.pomodoro. This is deep in tomato flavour. Stir it please.
:16:00. > :16:06.Now the nutmeg. How much? A halve or a quarter? A
:16:07. > :16:11.halve. I love it. So now you put the whole tin of
:16:12. > :16:15.tomato piece because I would like the sauce to be very concentrated
:16:16. > :16:20.with tomatoes. OK.
:16:21. > :16:27.Let's turn it down. Shall I cover it now? Cover it.
:16:28. > :16:30.So that means I have to stay here for about an hour-and-a-half. That
:16:31. > :16:37.is hour-and-a-half. What you are going to do. Look at him. A
:16:38. > :16:43.wonderful chap. Oh, Gennaro, that is life! Somebody is working and
:16:44. > :16:48.somebody is resting! Gennaro, from time to time, can you look at the
:16:49. > :17:12.meat, please? ! Little baby! What is it? Come on,
:17:13. > :17:20.you were sleeping. Yes, a lovely snooze.
:17:21. > :17:24.Now, I want to see you make the polenta.
:17:25. > :17:30.So, three litres of water. Polenta is the flour of maize. This takes
:17:31. > :17:39.five minutes. Delicious. It goes perfectly with the stew. Now I can
:17:40. > :17:47.add the butter. It is 100 grams. How much cheese? 250 grams. This is
:17:48. > :18:04.the taleggio. It is wonderful and creamy. It could be done with
:18:05. > :18:08.fontina as well. Stir. Wonderful.
:18:09. > :18:22.Look at this. This is just like a cream. What you do now, you put the
:18:23. > :18:27.stew in the middle. Antonio, hurry up! Make a channel
:18:28. > :18:32.and the best thing is to share it. This is a small version but there
:18:33. > :18:39.are versions where they are as big as the table with lots of polenta
:18:40. > :18:49.and lots of stew. Just fantastic. Nice with the lovely big family.
:18:50. > :18:59.It's fantastic. Cheers, Antonio! LAUGHTER.
:19:00. > :19:03.Interest there is more from the Two Greedy Italians on next week's show.
:19:04. > :19:08.It is time to find out if Tom is facing food heaven or food hell.
:19:09. > :19:13.Tom, food heaven is raspberry and puff pastry with raspberry sauce.
:19:14. > :19:21.Food hell would be salmon gravadlax with dill and whole grain mustard
:19:22. > :19:28.mayo with gem salad. What do you think that they decided?
:19:29. > :19:33.Tom, by the way, obviously, Scottish, salmon but it has been
:19:34. > :19:39.levelled at two appease. Basically it was down to Bobby.
:19:40. > :19:46.You be nice to me or you don't know! It was only the fact he messed up
:19:47. > :19:54.the mayonnaise in rehearsal, that is why you are getting the raspberries!
:19:55. > :20:02.So, let's lose that out of the way! I am making my own puff pastry.
:20:03. > :20:10.Probably out of the way of Bobby. So this is all about laminating the
:20:11. > :20:15.dough. Layers of butter and dough. The steam is trapped in it, in the
:20:16. > :20:22.layers, so it helps to make the pastry rise.
:20:23. > :20:29.So milk in there with vanilla. Then we add sugar. Thickened with egg
:20:30. > :20:37.yolks and cornflour. So the puff pastry. The next time you eat a
:20:38. > :20:45.croissant. This just shows how much butter goes into your croissant.
:20:46. > :20:50.This is why they are proper! That is a lot.
:20:51. > :20:56.No it is not a lot! That is quite a lot.
:20:57. > :21:01.Not in my world! You take a little bit of butter.
:21:02. > :21:07.Just a little bit! Just a touch. You put it in like that. And fold it
:21:08. > :21:15.over into a sandwich. Dust it with the flour.
:21:16. > :21:23.Whack it down so it is compact. And roll it out again. The point of
:21:24. > :21:28.this, each time you roll it, the butter layer is incorporated into
:21:29. > :21:36.the dough. So the butter after three or four turns disappears. So as we
:21:37. > :21:43.fold it over, you dust it over and fold it over into a book. Each time
:21:44. > :21:52.you roll it gets thinner. Then we turn our attention to one which has
:21:53. > :21:59.been done. Thinned out nicely. How are you doing over there? I have
:22:00. > :22:09.egg yolks, cornflour, sugar, whisked together. I will pour the hot
:22:10. > :22:13.vanilla milk over the top. And the dough, flour again and roll
:22:14. > :22:16.it out again. The whole idea is you roll it out
:22:17. > :22:25.like this. It is similar to making the
:22:26. > :22:31.croissants, the difference is the type of dough you have. We are
:22:32. > :22:37.basically rolling this out. How are we doing over there, guys?
:22:38. > :22:46.Good. All this technology, I have to tell
:22:47. > :22:53.you! Speaking of technology, I can't see at this time. When you are live,
:22:54. > :23:00.people rush around clearing the set but the make-up artist ran on as I
:23:01. > :23:05.was sweating a bit and decided to spray me with hairspray mist and got
:23:06. > :23:20.me straight in the eyes. Now I officially can see! Make these
:23:21. > :23:30.strips. Are you inspecting it? You can't even see the butter.
:23:31. > :23:37.It has gone. You would not notice. What is the butter doing between it?
:23:38. > :23:43.It will cause it to rise. We want a flatter pastry. So we take this one,
:23:44. > :23:49.take another tray and bake it between the two trays. The weight of
:23:50. > :23:54.the top tray stop it is from rising but with the same flavour. You can
:23:55. > :23:59.egg wash it as well, of course. Then we end up with these pieces here.
:24:00. > :24:06.The sauce is happening there. Bobby is going to pass it through a sieve.
:24:07. > :24:16.That would be good. Over here we can start to cut this.
:24:17. > :24:17.With this one we have to take the ready-made or ready-cooked pastry
:24:18. > :24:48.and we have to trim this. Cut through.
:24:49. > :24:56.Is this something you would be tempted to do at home? ? Yeah.
:24:57. > :25:20.Can you tweet it and put my name on it? Now what this turns into is
:25:21. > :25:27.pastry cream with whipped cream in it. It is just delicious. Rather
:25:28. > :25:33.than using pastry to make it lighter and nicer and then... How are you
:25:34. > :25:40.doing, Bobby? I'm good. He is content there.
:25:41. > :25:44.Yeah, just stick me with a spoon and some raspberries, I'm as happy as a
:25:45. > :25:48.clown. And now I believe that Scotlands
:25:49. > :25:58.have the best raspberries in the world. There is an area in Scotland?
:25:59. > :26:02.Yes, Cooper Angus, the raspberries there grow really well. They get the
:26:03. > :26:09.sweetest flavour. Fantastic. These are coming into
:26:10. > :26:13.season. So pop them on like that. Then we take a little bit of icing
:26:14. > :26:30.sugar. We have lost it.
:26:31. > :26:55.Thank you very much. Keep going with another row.
:26:56. > :27:00.Place them on top like that. Not bad.
:27:01. > :27:07.That's OK. Yeah, good.
:27:08. > :27:10.And take the raspberry sauce, not a coulis.
:27:11. > :27:16.What's the difference? We're not in France. Taste that. You will get an
:27:17. > :27:23.amazing hit of flavour. If you cook the raspberries it tastes like jam.
:27:24. > :27:31.Is there sugar in it A tiny bit of lemon juice.
:27:32. > :27:39.I put a little sugar in it. Did you? That is Bobby's option.
:27:40. > :27:53.But icing sugar if you add it. Crack into the the middle.
:27:54. > :27:56.Well done, Tom. Susie has chosen a Carnival
:27:57. > :28:03.Sparkling Moscato Marks Spencer. It is from Brazil. It is from Marks
:28:04. > :28:10.Spencer. Priced at ?6. 74. Bobby, you can stop stirring that.
:28:11. > :28:17.OK. I have ADH-plus.
:28:18. > :28:21.So, what do you reckon? Scottish raspberries, in season, absolutely
:28:22. > :28:27.delicious. Happy with that? It is all good.
:28:28. > :28:34.I have to get some of this. Can you make space? ! There you go, Tom.
:28:35. > :28:38.Best of luck with what you are doing.
:28:39. > :28:45.That is all today from Saturday Kitchen Live. Thanks to Bobby Chinn,
:28:46. > :28:50.Tom Parker and Tom Kitchin. All of the recipes are on the website. We
:28:51. > :28:57.are back live next Saturday when we are on an hour earlier at 9.00am.
:28:58. > :29:00.That is because of Trooping The Colour. There are more Best Bites at
:29:01. > :29:09.10. 30 on Sunday. as Britain's museums open up...
:29:10. > :29:14.at night. Join us as we celebrate our
:29:15. > :29:19.ever-changing museums and galleries Walk through the new
:29:20. > :29:23.Sam Wanamaker Playhouse