07/06/2014 Saturday Kitchen


07/06/2014

Similar Content

Browse content similar to 07/06/2014. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

Good morning! Stand by to feast your eyes

:00:08.:00:10.

on some sensational summer recipes. This is Saturday Kitchen Live.

:00:11.:00:34.

Welcome to the show! With me

:00:35.:00:37.

in the studio are two chefs with two totally different cooking styles.

:00:38.:00:39.

First the Michelin starred Scotsman with a growing restaurant empire

:00:40.:00:42.

in his home city of Edinburgh. Making a welcome return to

:00:43.:00:45.

Saturday Kitchen, it?s Tom Kitchin. Ext to him is a man making his very

:00:46.:00:48.

first appearance with us today. He?s a global traveller with

:00:49.:00:51.

his own international TV series and hugely popular restaurant,

:00:52.:00:54.

House of Ho, right here in London. He?s here to introduce us to

:00:55.:00:57.

the world of Vietnamese cooking. It?s Bobby Chinn.

:00:58.:00:58.

Good morning to you both. Tom, you are firing away. What are

:00:59.:01:15.

you going to do for us? It is a tomato salad. It sounds complicated

:01:16.:01:19.

but it is so easy. It is.

:01:20.:01:24.

With fennel? Lots of different vegetables to garnish it with,

:01:25.:01:30.

making it chefe. But easy to follow. Bobby, what are you going to do? I

:01:31.:01:36.

am doing a lemongrass chicken and aubergine and warm scallion

:01:37.:01:37.

vinaigrette. It is served in a clay pot? Yes,

:01:38.:01:44.

with a garnish of thinly sliced lime leaves.

:01:45.:01:49.

With some chilli as well. It tastes fantastic.

:01:50.:01:50.

Unbelievable. Good morning to you both.

:01:51.:02:01.

So two top dishes perfect for the weekend and we?ve got our

:02:02.:02:04.

line-up of fantastic foodie films from the BBC?s archive as well.

:02:05.:02:08.

There are helpings from Rick Stein, Celebrity Masterchef and the

:02:09.:02:10.

Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio.

:02:11.:02:13.

Now, our special guest today is part of one of the biggest boy bands

:02:14.:02:16.

of all time, The Wanted. They?ve enjoyed gold

:02:17.:02:18.

and platinum singles on both sides of the Atlantic

:02:19.:02:21.

as well as playing to thousands of fans all over the world.

:02:22.:02:24.

Welcome to Saturday Kitchen, Tom Parker.

:02:25.:02:31.

So, a bit of a foodie. You have been doing a lot? Yes. And

:02:32.:02:39.

I love the cooking. A busy time, you have finished a

:02:40.:02:45.

ten-week tour? Yes, a big ten-week tour.

:02:46.:02:49.

Now some time off? Yes, a bit of time for the family.

:02:50.:02:54.

Now you are here cooking? Yeah, exactly At the end of the programme

:02:55.:02:59.

I will cook either food heaven or food hell for Tom. It is up to some

:03:00.:03:04.

of our chefs and viewers to decide. So, food heaven, what will it be?

:03:05.:03:08.

Raspberries. Any reason? I like them. They are

:03:09.:03:11.

fresh. What about the dreaded food hell?

:03:12.:03:16.

Salmon. I am not a massive fish lover. I like sea bass.

:03:17.:03:22.

So, either raspberries or salmon for food heaven. The dessert is layers

:03:23.:03:31.

of homemade puff pastry, served with icing sugar, piped cream and

:03:32.:03:35.

raspberries and raspberry sauce on the side.

:03:36.:03:39.

Like that? Lovely. Or, salmon gravadlax with dill and

:03:40.:03:41.

whole grain mustard mayo with gem salad for food hell. The fish is

:03:42.:03:48.

cured in salt, sugar, with a home-made mustard mayonnaise. You

:03:49.:03:52.

will have to wait until the end of the show to find out which one he

:03:53.:03:56.

could get. If you would like to ask a question to our chefs, call this

:03:57.:04:02.

number on If you would like to put your questions to us live later on.

:04:03.:04:07.

If I get to speak to you I will be asking if you want Tom to face food

:04:08.:04:12.

heaven or food hell. Feeling hungry? Definitely.

:04:13.:04:16.

Well, let's get cooking. Starting off with a recipe from this man, it

:04:17.:04:22.

is Tom Kitchin. So, tomatoes? Well, I thought each

:04:23.:04:32.

time I come on the show, I do a lot of offal or meat. So I wanted to

:04:33.:04:37.

show the viewers I am in touch with the vegetable side as well! So,

:04:38.:04:45.

tomatoes. I will season them up with basil, Worcester sauce, like bloody

:04:46.:04:51.

Mary ingredients. You say that, you can put vodka in

:04:52.:04:55.

this. I'm sure, as long as you don't drive

:04:56.:05:04.

after! And this is very simple? Well, consomme puts a fear into

:05:05.:05:11.

people's minds. But with the bones, and the time it takes but this is

:05:12.:05:18.

more simple? So simple. Perfect for garden parties. All of the

:05:19.:05:22.

preparation is done before so you can enjoy a nice glass of bubbles

:05:23.:05:27.

instead of stressing about the starter. So we cut the tomatoes up.

:05:28.:05:33.

Get the tomatoes full of flavour. They are coming from Europe now but

:05:34.:05:39.

soon the British ones are happening. I think that the Isle of Wight has

:05:40.:05:43.

great tomatoes. Yes, I think so. They have their own

:05:44.:05:50.

microclimate there. They produce Heritage ones, the early ones that

:05:51.:05:56.

we get. These are from there. It is warmer there nan anywhere else. They

:05:57.:05:59.

are fantastic. So, this is so easy. I have chopped

:06:00.:06:06.

up tomatoes, cucumber, basil from the garden or a basil plant. You can

:06:07.:06:13.

use tarragon or even chervil. In there is a little red wine vinegar

:06:14.:06:20.

to give it a little acidity and a dash of Worcester sauce.

:06:21.:06:24.

The last time you were on, the pub had opened. You have the Michelin

:06:25.:06:28.

star restaurant with your name above the door but you have a pub now? It

:06:29.:06:35.

is a year old. We had a cracking review from Tracy McLoud from the

:06:36.:06:39.

Independent, I thought I would get that in there, never miss an

:06:40.:06:42.

opportunity. You have also won an award that you

:06:43.:06:50.

forgot. I have it on a post it note. You have won Food Operator of the

:06:51.:06:59.

Year from the British Institute of Inn-Keeping! Yes! That's what you

:07:00.:07:08.

want. Now, this salad here is now going into the blender.

:07:09.:07:14.

You mentioned the tomatoes, they must be really good quality? Yes,

:07:15.:07:20.

don't buy the rock hard ones that knock you out if you hit yourself on

:07:21.:07:28.

the head with them. Now, all we do... Oh, dear... Sorry! . OK! So

:07:29.:07:47.

the idea of this is to blend it smoothly. Yes, so puree that. And

:07:48.:07:54.

here is a piece of muslin. We wet that and then pour the pulp into the

:07:55.:08:01.

muslin cloth. If you don't have the cloth you can use your mum's tights.

:08:02.:08:07.

Or a coffee filter. Yes! So bring that together.

:08:08.:08:15.

I think that I would advise that over your mum's tights? ! Do you

:08:16.:08:22.

know what I mean? ! Or the granny's! Enough of that.

:08:23.:08:29.

It is no good if she wears fish nets! Only saying! Now we have tied

:08:30.:08:37.

it up. There is the pulp. Out of there is this natural incredible

:08:38.:08:43.

tomato essence that drips through. We have one here that we did earlier

:08:44.:08:50.

in rehearsal. There is all of that wonderful juices that comes out. It

:08:51.:08:57.

is completely clear. You can add the pulp, don't throw it in the bin, you

:08:58.:09:04.

can add it to your Bolognese. It will be delicious. Talking about the

:09:05.:09:12.

Heritage tomatoes, they have these lovely colours to them.

:09:13.:09:16.

Vibrant and delicious. We are making a tapenade to go with it. So we have

:09:17.:09:23.

black olives, capers and a dash of sherry vinegar.

:09:24.:09:28.

Again, it is so simple. Into the machine with the olive oil.

:09:29.:09:34.

And if you would like to put your questions to either Tom or Bobby,

:09:35.:09:41.

call this number: Remember the calls are charged at the standard network

:09:42.:10:01.

rate. So, all of the lovely tomatoes.

:10:02.:10:10.

Mixed with raw vegetables. We have broad beans, fennel, asparagus,ed

:10:11.:10:15.

aish. We take the different tomatoes, seasoned with olive oil or

:10:16.:10:21.

rapeseed oil if you have some. And I will just dress this in the bowl

:10:22.:10:27.

like so. It really is like an amazing array of colours. For me,

:10:28.:10:31.

that is what summer cooking is about. You have so many wonderful

:10:32.:10:36.

colours at this time of year. Your cooking and the plate takes on the

:10:37.:10:42.

amazing colours. Beautiful. This is great with simple things.

:10:43.:10:49.

And with left over tomatoes but use the good quality ones for this

:10:50.:10:55.

juice. And you can serve it hot, warm? Yes.

:10:56.:11:03.

But don't boil the broth. No.

:11:04.:11:10.

So there we have our vegetables with some basil over the top. And the

:11:11.:11:16.

tapenades are just black olives, capers, oilive oil and a little

:11:17.:11:22.

vinegar. They go so well with the tomatoes and then the pure essence

:11:23.:11:28.

of tomato poured over the top. There is so much flavour with that.

:11:29.:11:36.

Just delicious. I have infused the basil into the liquor.

:11:37.:11:42.

So, there you go. Yes, essence of summer when it is

:11:43.:11:46.

pouring down with rain but it was beautiful earlier.

:11:47.:11:59.

So, what do you have there? Salmon gravadlax with dill and whole grain

:12:00.:12:05.

mustard mayo with gem salad. You mentioned the Worcester sauce,

:12:06.:12:11.

if you want to make it purely vegetarian, you can add some

:12:12.:12:16.

mustard. There you go.

:12:17.:12:23.

It is so fresh and exciting. Vibrant. So much flavour with that.

:12:24.:12:27.

So good. There you go.

:12:28.:12:34.

Right we need wine to go with this. Our wine expert Susie Barrie has

:12:35.:12:45.

been to the London Wine Fair. What has she chosen to go with Tom's

:12:46.:12:54.

tasty tomorrows? I am here at the wine fair. There are over 75,000

:12:55.:13:01.

bottles of wine here, so there must be something to go with the recipes?

:13:02.:13:07.

! Let's get tasting. Tom's salmon gravadlax with dill and

:13:08.:13:09.

whole grain mustard mayo with gem salad is like summer in a bowl. I

:13:10.:13:13.

can imagine eating it on holiday on a terrace in the sunny South of

:13:14.:13:17.

France. So the first style that springs to mind is rose. Something

:13:18.:13:29.

like this fruity Cotes Du Rhone. But when you taste this with the basil

:13:30.:13:34.

and the broad beans, there is a variety that Tom's recipe was

:13:35.:13:40.

clearly invented for, that is Sauvignon Blanc. I have chosen the

:13:41.:13:45.

Errazuriz Estate Sauvignon Blanc. The key to the dish is finding the

:13:46.:13:51.

right style of Sauvignon blank to drink with it. It must be dry with

:13:52.:13:58.

lots of flavour. Ah New World. But still we don't want anything too

:13:59.:14:03.

fruity. So look for wines from cooler areas, such as in parts of

:14:04.:14:08.

New Zealand or in parts of Chile. Oh, that really bursts from the

:14:09.:14:14.

glass. Full of zesty, credit Rick aromas. What we are looking for is a

:14:15.:14:20.

wine to enhance the amazing flavour of the tomatoes in the dish. And

:14:21.:14:27.

this crisps, dry, unoaked, Sauvignon blank does that. It has the flavours

:14:28.:14:32.

of asparagus and tomato leaf that tie in well with the ingredients in

:14:33.:14:40.

Tom's dish. The aromatics picks up on the basil and fennel and the

:14:41.:14:45.

right weight of fruit to balance with the salty tapenade. Tom, if

:14:46.:14:49.

there was ever a perfect way to kick off the summer weekend, with your

:14:50.:14:54.

salmon gravadlax with dill and whole grain mustard mayo with gem salad

:14:55.:14:56.

and this perfect Errazuriz Estate Sauvignon Blanc, it has to be it.

:14:57.:15:01.

It is usual this one but with that it works so well? Yes, it is really

:15:02.:15:07.

dry. And sweet with the tomatoes and the basil.

:15:08.:15:16.

Tom, what do you think? I love it. Bobby? I'm still thinking heartburn.

:15:17.:15:25.

Well, Tom has eaten it all! Happy? Nice.

:15:26.:15:31.

And Bobby has an amazing chicken dish, remind us of what it is again?

:15:32.:15:36.

It is lemongrass chicken and aubergine and warm scallion

:15:37.:15:38.

vinaigrette. And if you would like to ask the

:15:39.:15:47.

chefs a question, call this number: Standard charges do apply. Now,

:15:48.:15:53.

another look back to a classic Rick Stein from 20-odd years ago. He is

:15:54.:15:59.

in Peterhead in Scotland, looking at something very ugly called a

:16:00.:16:08.

wolf-fish. Enjoy this one. Well, yet again I'm overexcited in a

:16:09.:16:14.

fish market. It is like being kids in a sweet shop.

:16:15.:16:21.

Now this is what I am really after. I have been on the quest of this

:16:22.:16:26.

fish for ages. We don't get it in Cornwall. This is called wolf-fish.

:16:27.:16:33.

I don't know if it looks like a wolf but it is pretty frightening. It

:16:34.:16:40.

eats the barnacles off the rock, so it needs strong jaws. It is called

:16:41.:16:47.

who-fish or catfish but sold as rock turbot. It is felt that the

:16:48.:16:52.

consumers would not put up with the proud name such as wolf-fish, so

:16:53.:17:02.

they give it a euphemism such as catfish or rock turbot. But it is

:17:03.:17:06.

great. I tried it the other day with lemon. It is thick, firm, sweet. I

:17:07.:17:13.

have a really good idea coming. I love this part of my job, coming up

:17:14.:17:19.

with new recipes. I am thinking of tender greens to go with this in the

:17:20.:17:23.

restaurant. This is the way that I know best to cook the wolf-fish. It

:17:24.:17:30.

has lovely flavour. I don't want to overpower the flavours. So you start

:17:31.:17:34.

with the fillet. It may have the skin on but it is easy to cut away.

:17:35.:17:39.

Take a sharp knife and work from the tail up to the head, just cutting

:17:40.:17:47.

into the skin. It is quite elastic, you will not out through it. Notice

:17:48.:17:52.

how pink it is. This is really good fish. Now to cook it. I think it

:17:53.:17:57.

should be steamed. I will steam the fish and steam the

:17:58.:18:07.

vegetables. So a steamer. I like the dead simple flower-shaped petal

:18:08.:18:13.

steamers, you can buy them in an iron mongers for pennies. This is a

:18:14.:18:21.

Chinese-influenced dish. I'm going to cut thin match stick,

:18:22.:18:29.

or julienne in the trade, very posh, pieces of ginger. I will sprinkle it

:18:30.:18:34.

on to the top of the fish with salt. Then into the steamer go the fillets

:18:35.:18:39.

of fish with the lid on cooking for five minutes. You can tell if they

:18:40.:18:44.

are cooked. Push the point of a knife into the centre and touch it

:18:45.:18:49.

to the lip it should feel warm. That is just right. No more than five

:18:50.:18:54.

minutes. Just on the point. While that is cooking start the bok choi.

:18:55.:19:01.

Bok choi is new to us. It is such a pleasure to get it now. It used to

:19:02.:19:08.

be the only Chinese cabbage type vegetable you could get, that was

:19:09.:19:13.

the Chinese leaves. Them is firmer and the flavour more cabbage. But

:19:14.:19:19.

mild. It just takes up the taste of soy or oyster sauce or roasted

:19:20.:19:24.

sesame oil so well. I am so pleased to be able to get it I will slice

:19:25.:19:30.

the bok choi into quarters. That makes it easier to eat. I want to

:19:31.:19:38.

steam it for a short time and the centre cooked through but crunchy.

:19:39.:19:42.

Meanwhile, the fish is just about cooked. Take it off the heat. Leave

:19:43.:19:48.

it with the lid on to keep it warm and moist. Then assemble the dish it

:19:49.:19:59.

is very simple. Take four warm plates and put about six pieces of

:20:00.:20:06.

the bok choi on each. Then a sprinkle of roasted sesame oil. It

:20:07.:20:12.

has a strong flavour. A few drops over that cabbage. Now soy sauce. A

:20:13.:20:20.

good sprinkle of that over the top. Let it fall tonne the plate. Some of

:20:21.:20:25.

the cooking juices from the fillets of fish will have gone into the

:20:26.:20:30.

juice and given it a nice sauce. Add some of that to the soy and the

:20:31.:20:36.

sesame around the outside. Now place the wolf-fish on top of the bok choi

:20:37.:20:43.

and finish it with finally sliced spring onions. I do think that

:20:44.:20:49.

brings out the best of this really brilliant fish that I discovered up

:20:50.:20:54.

in Peterhead. I tasted it and thought it was great. Nobody in this

:20:55.:20:59.

country knows about it! What is odd about when we are going around the

:21:00.:21:05.

country is that you say you would like to get hold of some wolf-fish

:21:06.:21:11.

but it all goes to Spain and France, so, please go out there and buy it!

:21:12.:21:17.

Honestly it is such a revelation, I promise.

:21:18.:21:23.

50 miles north-west of Peterhead on the Moray Firth is Cullen, famous

:21:24.:21:28.

for cullen skink. Skink is a German word for a type of soup it is a

:21:29.:21:34.

celebration of haddock, potatoes and full-cream milk. So this is how you

:21:35.:21:42.

do it. Take a pan this wide. Add a Knob of butter and onion. Large and

:21:43.:21:49.

mild and sweet. Soften the onion and pour on a couple of points of fresh

:21:50.:21:58.

full-cream milk. Two potatoes, chopped up to the size of the thumb

:21:59.:22:04.

nail. Add them and bring them to the boil, letting the potatoes soften.

:22:05.:22:10.

Now the haddock. A couple of pieces this long. Not the dyed stuff,

:22:11.:22:18.

please. Poach the fish in the milk and potatoes. Scrape the skin away

:22:19.:22:24.

and flake up the fish, removing the bones that could be left in the

:22:25.:22:29.

fillet. Put the fish back into the soup it will start to smell lovely

:22:30.:22:36.

and smoky. Add sea salt and a good lot of freshly ground pepper. Now

:22:37.:22:42.

comes a big handful full of freshly chopped parsley. Lovely and green in

:22:43.:22:48.

the white of the soup. Stir it through gently and ladle the soup

:22:49.:22:52.

into a bowl. Finish it with more parsley. That is great British

:22:53.:22:58.

cooking. Not much to it but everything is just right.

:22:59.:23:08.

The local kids call it Cullen Stink but they really like it, they say it

:23:09.:23:15.

is magic! It looked magic too. And lots of magical British ingredients

:23:16.:23:20.

around. And to go alongside's Rick's celebration of finest fish, I have

:23:21.:23:25.

been using some of of the country's top fish. Also, it is Open Farm

:23:26.:23:31.

Sunday. You can look at farms near your area, normally closed to the

:23:32.:23:35.

public. So a fantastic opportunity to see some of the farming in your

:23:36.:23:40.

area. There is a link on the website giving you the information that you

:23:41.:23:44.

need. Today I want to do something that I think British farmers do

:23:45.:23:48.

better than anywhere in the world. That is with pork, pigs and ham. I

:23:49.:23:55.

will do a classic Spanish dish. I have a great quality piece of

:23:56.:24:00.

British ham with a nice rapeseed oil mayonnaise. I am doing it with a

:24:01.:24:09.

Lincolnshire poached cheese. This is the Spanish version of croquette

:24:10.:24:15.

areas. Normally, you start with a bechamel. But the quantities are

:24:16.:24:28.

different. A bit of butter here, with the flour. It thickens the

:24:29.:24:35.

mixture up. Then the milk. Cold to start with. A little to start

:24:36.:24:40.

otherwise it goes lumpy. Keep it on the heat.

:24:41.:24:58.

A little at a time. This is classic to have in Spain. Sometimes with a

:24:59.:25:01.

bit of ham. But with the cheese it is fantastic.

:25:02.:25:07.

Have you tried it Tom? It is fantastic cheddar.

:25:08.:25:13.

It really is delicious. It is called a Lincolnshire Poacher. And the ham

:25:14.:25:18.

is so delicious. So many hams you can get around the UK. So, it is

:25:19.:25:24.

getting a little lumpy but keep going, mixing, it will come back

:25:25.:25:31.

together. Have you made a roux before, Tom?

:25:32.:25:42.

No, never! Tom, you are pretty good at this game, Twitter but you are a

:25:43.:25:47.

master? We have used it pretty much for the whole of our career. It is

:25:48.:25:51.

where it started for us. You have to teach me. I bet bored. I

:25:52.:25:58.

don't know what to say. My life is quite boring! I don't go glam stuff.

:25:59.:26:10.

You go all over the place. Coming back from Chester, DJ-ing. Yesterday

:26:11.:26:16.

I was picking up dog muck. People are interested. Try it. There is a

:26:17.:26:22.

fan base for that! I suppose that helps you globally as well as

:26:23.:26:27.

anything else, as the fans keep in touch with you? You can't be

:26:28.:26:32.

everywhere at once. But you keep in contact with the world. But it has

:26:33.:26:36.

been good for us. It is stressful sometimes, obviously people want you

:26:37.:26:41.

all over the world and you can't be everywhere at once.

:26:42.:26:45.

You can't have imagined when you rolled up to the audition in 2004?

:26:46.:26:51.

2009. Wasn't that X Factor? I did that

:26:52.:26:56.

first. That was a disaster. But they say, you did not get

:26:57.:27:01.

through to the buzzer round? No. But I think it was for the best.

:27:02.:27:04.

Although at the time I did not think so. I thought I would be rubbish at

:27:05.:27:10.

singing. So it knocked my confidence for a while.

:27:11.:27:17.

But you went back to university, studying geography? Yes.

:27:18.:27:22.

But music, unlike a lot of people in boy bands, they don't play

:27:23.:27:26.

instruments but you play guitar, pie piano? Yes. You Wright your own

:27:27.:27:35.

stuff? Yes. I think people have a perception of boy bands in white

:27:36.:27:41.

linen suits and doing air grabs. What? Air grabs. Come on, we've got

:27:42.:27:50.

it! I learned something new today, hashtag. Air grab and hashtag. I

:27:51.:27:55.

learned that today. We like to get involved on the

:27:56.:28:03.

album. On the first we were new. But you learn.

:28:04.:28:07.

How did the band set up. You were in X Factor. It was not that kind of

:28:08.:28:13.

audition? We were put together by Universal. It was a nine-month

:28:14.:28:18.

process. Pretty intense. About 4,000 people. So a bit like X

:28:19.:28:25.

Factor but behind the scenes. We had to do singing and dancing... Air

:28:26.:28:31.

grabs! My dancing is not up to scratch, to say the least! Nor is

:28:32.:28:37.

mine, buddy! So, yeah, obviously we were put in a band it was quick when

:28:38.:28:43.

we were put in. Eight months. So once we were in it was just, Wright

:28:44.:28:49.

the album, record it. Then the first single, that went to number one. We

:28:50.:28:56.

were not expecting it. We had stiff competition that week. But it was

:28:57.:28:59.

cool. But to break America, there are not

:29:00.:29:05.

many bands, probably you and One Direction, Coldplay but to break

:29:06.:29:09.

America, like you have done, it takes a lot of work. You did it

:29:10.:29:14.

together with doing a massive PR tour. And the album and the reality

:29:15.:29:19.

show. What was that like? Intense. Really intense. But good. We had a

:29:20.:29:26.

lot of fun. Got to live in an amazing house. So, cool. But the

:29:27.:29:33.

thing is that everything is so much more on a grander scale. You are

:29:34.:29:38.

having to travel far and wide to promote one single. But cool.

:29:39.:29:43.

We have had a lot of fun. What is next? The band, you have not

:29:44.:29:49.

split, you are doing bits and pieces... Yes.

:29:50.:29:54.

Last year and this year was intense. So you are having a break. But what

:29:55.:30:00.

is next? We came to the decision we needed to pursue different things.

:30:01.:30:06.

You live in each other's pockets for five years, don't get me wrong, we

:30:07.:30:12.

are close friends but you start developing different interests.

:30:13.:30:18.

I will become a bit of a Michelin-starred chef, soon it is

:30:19.:30:22.

getting there! But obviously family, friends, girlfriends. It is good to

:30:23.:30:28.

spend a bit of time with them. We have been back three weeks but it

:30:29.:30:32.

has been nice to have time to ourselves. I have a single coming

:30:33.:30:40.

out with Richard Ross. He was from N dubs. But it is weird but good.

:30:41.:30:55.

-- N dubs. Here the cheese has gone in there

:30:56.:30:59.

with the ham, the salt, pepper and parsley. Then you mould them in your

:31:00.:31:06.

hand. Allow it to cool. Throw it in the flour and the egg and the

:31:07.:31:19.

breadcrumbs. Then they are deep-fried. The sauce

:31:20.:31:25.

should be soft in the middle. Normally we make it with potatoes

:31:26.:31:30.

but this is with the white sauce. So, you are in the studio. But nice

:31:31.:31:38.

to have a break? It is nice. When you are in a band and writing, you

:31:39.:31:44.

are catering to another four people and their musical tastes. It will be

:31:45.:31:48.

nice to get into the studio and do something for myself. I came from a

:31:49.:31:55.

singer-song writing background and played the guitar. But in the band

:31:56.:31:59.

we had a direction that suited another four people. Everyone likes

:32:00.:32:04.

different music. It ranges from soul to R I am a

:32:05.:32:11.

bit more of a rock guy. So it will be good to experiment with different

:32:12.:32:20.

sounds. So, here are the croquette areas.

:32:21.:32:29.

There is a little bit of home-made mayonnaise with mustard.

:32:30.:32:44.

I make the mayonnaise with rapeseed oil. You have a lovely yellow oil.

:32:45.:32:51.

Also from the UK. That is what you make the mayonnaise with.

:32:52.:32:55.

So, dive in. So, these are not made with potato

:32:56.:33:06.

but flour and butter and using great quality UK produce. Happy with that?

:33:07.:33:14.

Very good. Nice with salmon as well! Don't forget the Open Farm Sunday.

:33:15.:33:22.

You can check it out on our website: What are we cooking for Tom at the

:33:23.:33:29.

end of the show? It could be food heaven, raspberries, served with

:33:30.:33:36.

pastry, cream and raspberry sauce. Or food hell, salmon gravadlax with

:33:37.:33:38.

dill and whole grain mustard mayo with gem salad.

:33:39.:33:48.

Some of our viewers and the chefs in the studio help to get to decide but

:33:49.:33:52.

you will have to wait until the end of the show to see the result.

:33:53.:33:59.

Right, it is time for some Celebrity MasterChef.

:34:00.:34:04.

Today we have Janet Street Porter, take a look at this-air grab! We

:34:05.:34:25.

believe great food to be about passion and love! What we want is a

:34:26.:34:29.

dish inspired by somebody you love and you respect.

:34:30.:34:34.

At the end of in, one of you is going home. Ladies and gentlemen,

:34:35.:34:41.

your one dish, one hour and 15 minutes. Let's cook.

:34:42.:34:58.

We have a pudding from you, Ade? It is pears, poached in red wine,

:34:59.:35:03.

cinnamon and then served with ice-cream. It is made for my

:35:04.:35:11.

grandson. Congratulations! He is the apple of everyone's eye. He is seven

:35:12.:35:17.

months. He has started eating oil #yids. Heing are likes pears. So he

:35:18.:35:30.

is the inspiration. This has a little extra -- he has started

:35:31.:35:36.

eating solids. He loves pears. So he is the inspiration. But with some

:35:37.:35:41.

adult flavours such as the wine. Good luck.

:35:42.:35:47.

Brian, what are you making? Well, this is a fusion. My real fathers

:35:48.:35:52.

with a French Algerian. He was killed in an air crash when I was a

:35:53.:35:59.

baby. I remember in my 20s, talking to an uncle, I asked what was dad

:36:00.:36:04.

like. I was told he was always in the kitchen and he loved cooking.

:36:05.:36:09.

That is one of the strongest things I know about him.

:36:10.:36:13.

The inspiration of Brian's dish is incredible.

:36:14.:36:25.

There is hardly anything on your bench, Shane is this right? It is a

:36:26.:36:30.

soup it is a winter warmer. It keeps me going in the winter. Before

:36:31.:36:38.

music, I drove stock cars, after boys I have gone back to the stock

:36:39.:36:43.

cars. I spend the days and the nights in the garage, which is cold.

:36:44.:36:49.

So my wife makes me soup with a lot of bread. I never eat. So if she

:36:50.:36:58.

doesn't feed me, I die! You are halfway.

:36:59.:37:09.

Speech, what are you cooking for us? It is spicy vegetables with callaloo

:37:10.:37:24.

and coconut risotto, and the callaloo is like spinach.

:37:25.:37:30.

Who is this for? This is for my best friend Laura. I made this dish for

:37:31.:37:37.

her the last time she came around. These are the ingredients I had in

:37:38.:37:41.

the cupboard. So you invented it? Yeah.

:37:42.:37:45.

Great. You have 25 minutes left! I wad

:37:46.:37:53.

asked to cook something for the favourite person, the person that I

:37:54.:37:58.

respect, the person that inspires me, me! You are kidding! No. I have

:37:59.:38:04.

chosen my favourite dish, I am cooking it for me it is fish pie!

:38:05.:38:10.

Yeah! I like fishing. I have made the pie with fish I cooked. I caught

:38:11.:38:15.

a pollock in Scotland. Brought it back to London, made a fish pie. It

:38:16.:38:20.

is what I eat after a really, really hard day. I love it.

:38:21.:38:37.

Oh, no! It won't fit! Who designed these ovens? ! You have 15 minutes

:38:38.:38:49.

left. Les, what are you cooking for us?

:38:50.:38:55.

Rice pudding. Inspired by my mum and dad. When I was a kid growing up in

:38:56.:39:01.

Liverpool every week we had a rice pudding. My dad loved it. When I was

:39:02.:39:07.

20, I took him to a Chinese. I was trying to show him different foods.

:39:08.:39:12.

He said "you can't have rice with your dinner? It is a pudding! " So

:39:13.:39:21.

that stayed with me. So I am doing the rice pudding with a mojito shot.

:39:22.:39:27.

In my mum's day she would have had an ed advocaat or a Babycham. So by

:39:28.:39:36.

now I would have her on the mojitos. Les is doing rice pudding that his

:39:37.:39:41.

mum and dad loved on a Sunday afternoon it is a dish from the

:39:42.:39:47.

heart. Full of memories but he knows it needs smartening up. So he is

:39:48.:39:54.

adding a rhubarb compote, crystallised mint leaves and a

:39:55.:39:59.

shortbread biscuit. Good on Les. If he manages to pull it off, it will

:40:00.:40:04.

be a cracking dish. Five minutes left, guys. Five

:40:05.:40:10.

minutes. I am really happy about what is

:40:11.:40:14.

going on in the kitchen, you know why? There are good cooks cooking

:40:15.:40:20.

food that they honestly believe in. It is wonderful! Are you you worried

:40:21.:40:48.

about the ice-cream not churning? I am worried about the qauntities.

:40:49.:41:05.

Don't say that now! Don't say that! They said that they wanted it

:41:06.:41:18.

adult... Just one minute. That's it. It's over. It's all over.

:41:19.:41:34.

You can see what Gregg and John make of the celebrities' food and who

:41:35.:41:38.

they decide to send home in 20 minutes. Still to come on Saturday

:41:39.:41:42.

Kitchen Live, the Two Greedy Italians are in a slow cooking mood.

:41:43.:41:48.

After a visit to a cookery school, they turn their attention to a wild

:41:49.:41:56.

boar rabbit with polenta. And Bobby may have travelled the

:41:57.:42:02.

world but no amount of culinary expertise can prepare him for the

:42:03.:42:12.

Omelette Challenge. Can he HATCH a plan and overcome the EGGS-exprience

:42:13.:42:25.

of the challenge? And will Tom be facing food heaven or food hell? You

:42:26.:42:31.

can see what he ends up with at the end of today's show.

:42:32.:42:39.

So, cooking for us at the hobs now, he is new to the programme it is

:42:40.:42:46.

Bobby Chinn. What are we having? We are having lemongrass chicken and

:42:47.:42:47.

aubergine and warm scallion vinaigrette.

:42:48.:42:52.

So, what is this here? This is palm sugar. It is Ne an equal ratio of

:42:53.:42:58.

sugar to fish sauce. So it is a piece of cake. You can use white or

:42:59.:43:04.

brown sugar, whatever you prefer. We are doing this with a smoked

:43:05.:43:09.

aubergines. That is basically cooked on the stove here, on the gas? Yes.

:43:10.:43:18.

So just prick them with a fork. And that will char the outside and

:43:19.:43:25.

add to the smokiness. We need to control this sugar. The closer it

:43:26.:43:30.

gets to caramel, the less sweet it becomes. It is your call if you are

:43:31.:43:38.

making the dish for the Vietnamese from the north, they like it closer

:43:39.:43:41.

to caramel, from the south they like it a little less.

:43:42.:43:46.

Where does your love of food start from? You have done all manner of

:43:47.:43:59.

stuff? You have worked on the New York stock exchange, so why cooking?

:44:00.:44:09.

I fell in love with food and especially the Asian style food.

:44:10.:44:15.

I love the cuisine, they are great, friendly people and I love the

:44:16.:44:19.

lifestyle. I went there to learn and obviously I am a slow learner, it is

:44:20.:44:28.

18 years now! Easy! Right, I have the lemongrass. This is finally

:44:29.:44:31.

chopped. You need this for the caramel. What

:44:32.:44:38.

else is going in the chicken pot? This is a fermented fish protein.

:44:39.:44:44.

You will love this. We are going to throw in the lemongrass. That should

:44:45.:44:50.

marinade a little bit. This is chicken thighs here? I love

:44:51.:44:54.

the chicken thighs. I do. And especially in this dish.

:44:55.:44:59.

But the whole point is this bit here.

:45:00.:45:05.

Yes, so equal ratio. It is sweet, salty, it is lovely.

:45:06.:45:16.

It is umami, it is all that! So, more fish sauce in there? Yes.

:45:17.:45:21.

Your love of food comes from all over the world but Vietnam is where

:45:22.:45:25.

you have set your heart. Tell us about the restaurant in the UK. It

:45:26.:45:30.

is in central Soho? The birthplace of British rock and roll. We have a

:45:31.:45:37.

plank outside. We discovered the wall with two original eyes... The

:45:38.:45:52.

restaurant is a modern Vietnamese. I discovered that the English have

:45:53.:45:56.

gone crazy for chillies and spicy. We do like a little bit of spice.

:45:57.:46:07.

I went to boarding school here, we were lucky if we got sugar added to

:46:08.:46:19.

the crumble. Imagine that! Right, so I have more lemongrass here, four

:46:20.:46:24.

stems and peppercorns. You can never have too much

:46:25.:46:28.

lemongrass. Now the aubergines, they are cooking

:46:29.:46:38.

and you need to do the dressing? How are you enjoying cooking with

:46:39.:46:41.

British produce? The produce is incredible. You get everything here.

:46:42.:46:53.

For example, sugar! What I do here, Tom you have to try this at home.

:46:54.:46:59.

Fish sauce is a fermented animal protein but it also is pro biotic.

:47:00.:47:07.

It helps to digest the food. In Vietnam they add the fish sauce with

:47:08.:47:11.

the water and determine how it tastes by the colour as they are

:47:12.:47:16.

such experts. I had to learn this. I discovered it is a pro biotic, so

:47:17.:47:22.

you don't want to cook it too high. But it helps to digest the food. So,

:47:23.:47:30.

sugar, water, and fish sauce. You have your own show over there? I

:47:31.:47:37.

travel all over the world and cook with great chefs. I discover, as I

:47:38.:47:43.

was not very good at geography, so this is fantastic for me, nor was I

:47:44.:47:53.

good at history or even school! Where does the garlic go? Here.

:47:54.:48:03.

You can just smash it, Pam! You have annoyed him now. Here we go! Too

:48:04.:48:18.

much! I have seen them do that in America, batabing! Get it in lad!

:48:19.:48:30.

Sure, why not? All right! Right, so we have the limes here, the Kaffir

:48:31.:48:40.

lime leaves. And shallots. This is real time, so I worry that the sugar

:48:41.:48:46.

could burn... You worry about that, I worry about the end of the show!

:48:47.:48:52.

And as you like spice, I will add a little chilli sauce here.

:48:53.:48:59.

A little. Now that is Vietnamese chilli sauce,

:49:00.:49:06.

how does it differ? It may not. It is just made with dry and fresh

:49:07.:49:13.

chillies. So, the shallots here.

:49:14.:49:19.

You're good. Is there a big French influence in the cooking in Vietnam?

:49:20.:49:25.

Yes, French, Chinese and there is a missing link as the food is

:49:26.:49:29.

different from the rest of South East Asia it is not using much oil

:49:30.:49:37.

it is gluten free. 75% of the business is using women. And the

:49:38.:49:42.

women are eating it as it is low fat, gluten free, ticking all of the

:49:43.:49:48.

right boxes. James would not do very well over there, then.

:49:49.:49:52.

I watch him it is like butter and cream. I thought, hay! I have an

:49:53.:49:58.

idea. You are going to like this. What is that, then? This! Yeah,

:49:59.:50:05.

lovely with bread and butter! So, these are frying away and the

:50:06.:50:10.

chicken is don. Cut the ends off. Make it pretty,

:50:11.:50:18.

pretend we are in France. You're good.

:50:19.:50:21.

I want to know how you developed the skill of cooking and talking at the

:50:22.:50:28.

same time? If it were not for me being able to do this, you lot will

:50:29.:50:34.

be on air still at 6.00pm in the evening! James, you have a sweat on.

:50:35.:50:44.

You are working, he is talking. This is like travelling, and work.

:50:45.:50:49.

Cut, we will do this again. So, tell us about the restaurant.

:50:50.:50:53.

You mentioned the capital of rock and roll. Tell us about it. What

:50:54.:50:59.

about the food? I like interesting food it is a small restaurant but I

:51:00.:51:05.

am interested in technology and food. We have a pork dish, it takes

:51:06.:51:12.

six days to make. What takes six days to make? One die

:51:13.:51:20.

brightening, two days, braising, one day waiting and then cut and then

:51:21.:51:29.

pellicle, then we smoke it. We have a dish called the shaking beef which

:51:30.:51:34.

is off the hook. It is from Scotland. It is aged grass-fed Angus

:51:35.:51:39.

it is off the charts and it is all light. All small plates it is all

:51:40.:51:43.

easy. It is easy this dish! My executive

:51:44.:51:58.

dish is Brazilian. My head chef is Polish.

:51:59.:52:06.

Why are you laughing? I am worried about James. He is under pressure

:52:07.:52:12.

here. I have a question for you, what you rather buy the meat from

:52:13.:52:19.

the butcher's or the supermarkets? Butchers. I mentioned the ham but

:52:20.:52:30.

there is a fantastic butcher's in Peter gate.

:52:31.:52:40.

And they used to make amazing York ham but they have closed and the

:52:41.:52:47.

recipe is gone. It is important to support the local fishmongers, the

:52:48.:52:52.

veg man and the butcher's down the road. The supermarkets take away a

:52:53.:52:57.

lot of business and they die. Don't get on the high horse! So,

:52:58.:53:07.

chicken, garlic, shallots on the top that is dish one.

:53:08.:53:12.

Dish two... Right there and this is dish three. Done.

:53:13.:53:20.

Happy with that? Very happy. Tell us the name of the dishes? That

:53:21.:53:26.

is aubergine with a warm spring onion vinaigrette. And lemongrass

:53:27.:53:31.

chicken and aubergine and warm scallion vinaigrette cooked in a

:53:32.:53:34.

clay pot, garnished with lime leaves.

:53:35.:53:48.

And I'm worn out! You take this one. It was worth coming just to see

:53:49.:53:52.

James Martin sweating like that. Cheers! You did well, chef. You have

:53:53.:54:00.

to try this. Trust me, this, if you are going to try anything... Apart

:54:01.:54:05.

from the raspberry, hopefully at the end of the show but try that. It is

:54:06.:54:14.

fantastic. Hot! It is really unusual with the sugar. And it is fish.

:54:15.:54:21.

Happy? It tastes good. The chicken is really tender.

:54:22.:54:26.

So tasty. One of the best things I have tasted on the show. Brilliant.

:54:27.:54:32.

I did it! Right we need wine to go with this, we head back to the

:54:33.:54:38.

London Wine Fair to see what Susie has chosen to go with Bobby's

:54:39.:54:45.

chicken. Bobby's lemongrass chicken and

:54:46.:54:47.

aubergine and warm scallion vinaigrette, with the smokiness is

:54:48.:54:53.

surprisingly wine friendly. Not so spicy, and the only thing to be

:54:54.:54:58.

aware of is the sweetness of the fish caramel sauce. So we need an

:54:59.:55:03.

off-dry wine. So with the other flavours with the lemongrass and

:55:04.:55:09.

lime, the obviously choice would be a New World Riesling, something like

:55:10.:55:17.

this from Cono Sur but another more unusual option is a New World Pinot

:55:18.:55:23.

Gris it is from Marlborough in New Zealand.

:55:24.:55:29.

It is honey and fruity and ideal for Bobby's dish. The difference between

:55:30.:55:36.

the New World Riesling and the pinnow grips is that the Riesling is

:55:37.:55:48.

more depth, the Gris is softer with a more pear character. Go for

:55:49.:55:54.

whichever style you prefer. This has the right fruit with hints of hind

:55:55.:56:00.

spice that I expect from a really good New Zealand Pinot Gris.

:56:01.:56:05.

So that touch of sweetness matches the sticky fish caramel sauce

:56:06.:56:09.

perfectly. You need that or the wine would be too dry for the dish. But

:56:10.:56:15.

lots of refreshing acidity to off set the richness of the aubergine

:56:16.:56:20.

and to pick up on the lemongrass and the lime to give a lifted feel to

:56:21.:56:33.

the dish. Bobby, I found it almost impossible to stop eating your

:56:34.:56:38.

amazing lemongrass chicken. I hope you feel the same about drinking

:56:39.:56:42.

this wonderful wine from your home country.

:56:43.:56:46.

What do you think of this? I have to say, I need it! Fantastic.

:56:47.:56:52.

The flavours of this are spectacular.

:56:53.:56:56.

A lot going on there but this really compliments it. And the dishes are

:56:57.:57:00.

superb. I have never sweated on the show

:57:01.:57:05.

before, now I can't even do an air grab. Look at this! Right it is time

:57:06.:57:16.

for Gregg and John to taste the celebrity result MasterChef's

:57:17.:57:19.

dishes. Let's see what happened. Do we have another bottle of this? !

:57:20.:57:29.

Inspired by his parents, Les has made a vanilla rice pudding with

:57:30.:57:36.

mascarpone, rhubarb compote, shortbread biscuits, sugared mint

:57:37.:57:45.

leaves and a mojito shot. I love the flavour of the rice

:57:46.:57:49.

pudding, the cinnamon and the vanilla. I like the rhubarb against

:57:50.:57:55.

it. It is slightly sweet but with sharpness and you need that with the

:57:56.:58:01.

thick pudding. The flavours I love. Comforting and cosy.

:58:02.:58:10.

I am thrilled, thank you very much. Inspired by his grandson, Freddie,

:58:11.:58:16.

Ade made a pear poached in red wine cinnamon and cloves, with a red wine

:58:17.:58:25.

syrup and a cinnamon ice-cream. Lovely looking pear, shame about the

:58:26.:58:28.

ice-cream. I failed. Bitterly disappointed.

:58:29.:58:31.

Rubbish ice-cream. . It is nicely poached.

:58:32.:58:44.

Your pear is poached beautifully all the way through. I like the finish

:58:45.:58:49.

of the sauce. Reduced well. I like it a lot. I like the ambition, and I

:58:50.:58:55.

like the precise presentation. Thank you.

:58:56.:59:01.

Inspired by herself, Janet made fish pie with petits pois a la Francaise

:59:02.:59:08.

and samphire. I think that the depth of flavour

:59:09.:59:12.

inside the fish pie is brilliant. I love the fact you made the stock it

:59:13.:59:18.

is rich, opulent. Scattered with scallops, prawns and smoked fish it

:59:19.:59:24.

is a beautifully made fish pie. I love the wonderful plates it is

:59:25.:59:28.

brilliant. Thank you. I still think that the food needs a

:59:29.:59:34.

little smartening up, sorry. Shane has made a sweet potato and

:59:35.:59:44.

butternut squash soup, and an onion bread roll, inspired by his wife.

:59:45.:59:50.

At this stage of the competition, that better abbrilliant bowl of soup

:59:51.:59:55.

and a brilliant bread roll. Believe me, you will like it.

:59:56.:00:01.

That is impressive, yeast bread, good on you.

:00:02.:00:10.

That is lovely. The best soup. It is sweet, tanky, ending in the pepper.

:00:11.:00:17.

The bread roll is lovely. Good job, mate.

:00:18.:00:21.

Brian has made venison with harissa on a bed of mashed potato with

:00:22.:00:30.

Algerian carrots, game chips, broccoli and a red wine sauce,

:00:31.:00:35.

inspired by his French-Algerian father.

:00:36.:00:40.

I love the smokiness of your venison with the creamy mashed potato.

:00:41.:00:44.

Technically, the cooking is brilliant. But the flavours are

:00:45.:00:49.

confused. Too much on a plate. You have promise but have to stand back

:00:50.:00:54.

a bit. I complicated it. I thought it was a simple dish, then I made

:00:55.:01:00.

some bad decisions. Speech has made spitesy char grilled

:01:01.:01:06.

vegetables with a callaloo risotto, a butternut squash emulsion and a

:01:07.:01:11.

beetroot and chilli sauce, inspired by her vegetarian best friend,

:01:12.:01:18.

Laura. Really like the aubergine and pepper

:01:19.:01:22.

stack with the olive oil and courgettes. Love the little sauces.

:01:23.:01:28.

There is nowhere near enough of them to make an impact on the dish. A

:01:29.:01:35.

real mixed bag. It is really nice seeing you cooking

:01:36.:01:41.

dishes inspired by loved once. It was lovely and at times emotional.

:01:42.:01:46.

One of you will be leaving the competition. We have to decide who.

:01:47.:01:57.

Thank you very much indeed. Off you go.

:01:58.:02:14.

Today was about emotion, love, and food with feeling.

:02:15.:02:20.

My favourite dish, I think it was Shane. The soup was delicious and

:02:21.:02:29.

the bread was nice, delicious. My favourite dish, it will surprise

:02:30.:02:35.

you, Les Dennis. Ade, a perfectly poached pear. With

:02:36.:02:40.

the ice-cream it would have been outstanding.

:02:41.:02:44.

But a very good dish. I ate the whole lot and for me to do that,

:02:45.:02:50.

that must be a good one. Janet made a lovely fish pie. Lovely

:02:51.:02:54.

flavours. Just make it more sexy. A little

:02:55.:03:00.

wipe around the bowl. I wondered how Speech would get all

:03:01.:03:05.

of the dishes on the plate. I liked the vegetable stack and the sauces

:03:06.:03:10.

but they were just dots. Really up and down from Speech today.

:03:11.:03:14.

Brian, for me, the great thing about the dish was the venison. Big and

:03:15.:03:21.

gutsy, full of flavour. Brian has nice ideas but he doesn't know when

:03:22.:03:25.

to stop. He keeps chucking things at a dish.

:03:26.:03:30.

We know how good the cooks are. There are certain cooks who have

:03:31.:03:33.

edged their way and they stay without question.

:03:34.:03:38.

One will be leaving the competition. Who is it going to be?

:03:39.:04:05.

Unfortunately, one of you is leaving the competition.

:04:06.:04:14.

The person leaving us is... Speech. Thank you, Speech.

:04:15.:04:31.

Thank you so much. And then there were five.

:04:32.:04:44.

Wow, you and me! Bad luck, Speech. Next week the remaining five

:04:45.:04:48.

celebrities have to cook for a table of fearsome food critics. Good luck

:04:49.:04:52.

with that one. It is time to answer some of your foodie questions. Each

:04:53.:04:59.

one will have to help decide what Tom gets to eat at the end of the

:05:00.:05:07.

show. The first customer is Karen. What is your question? I have a bag

:05:08.:05:15.

of mint. A great time of year, peas are in season, so mint and peas or

:05:16.:05:20.

mint sauce for the roast lamb. Mush it down.

:05:21.:05:25.

And creme brulee, infuse it in the cream and make a creme bowelaway. So

:05:26.:05:31.

three to choose from. What dish would you like to see at the end of

:05:32.:05:41.

the show? Food heaven, please. Claire it at the end of the line,

:05:42.:05:46.

what is your question for us? I have pork. I would like a recipe for

:05:47.:05:56.

pulled pork. You are asking a Muslim about pork but I will tell you what

:05:57.:06:02.

to do. You Brighton it overnight. Then you get a dry rub consisting of

:06:03.:06:09.

sugar, mustard, cumin, go on the internet. The ratios of the spices

:06:10.:06:16.

change depending on where you are from. Marinade it in that for a day

:06:17.:06:23.

and cook it really, really slow for about eight hours. If you are using

:06:24.:06:31.

barbecue, use a fruit wood to impart sweetness and what you are doing is

:06:32.:06:37.

sweating the meat it drops in, sweat, boom, the smoke comes up.

:06:38.:06:42.

Then let it rest. If you do it really the correct way it is

:06:43.:06:49.

literally charred on the outside, dark brown, pink, purply and then

:06:50.:06:54.

white, a rainbow effect. Incorrectly.

:06:55.:06:57.

If you get that right, I will be around next Tuesday! What dish would

:06:58.:07:03.

you like to see, food heaven or food hell? I love the dessert.

:07:04.:07:11.

Like the desserts, see? ! Roy, what is your question for us? I have a

:07:12.:07:18.

piece of venison. About the size of a piece of large roast beef. I would

:07:19.:07:22.

like to do it with a markan influence.

:07:23.:07:32.

You need cinnamon, cumin, Rasa Hanout, with rose petals. Dice up

:07:33.:07:40.

the meat. It needs slow cooking. Roll it in the spices with a little

:07:41.:07:46.

bit of olive oil and add lemon juice. Seal it off in a hot pan.

:07:47.:07:55.

Throw in tinned tomatoes, honey, almonds, pistachio nuts, apricots,

:07:56.:08:02.

prunes, they go in as well and gently cook it for about

:08:03.:08:08.

one-and-a-half to two hours. Serve with tabbouleh. That is better than

:08:09.:08:15.

couscous. Lots of herbs, mint, coriander, lots of lemon and it may

:08:16.:08:22.

need sugar with the tinned tomatoes. I am off down the shops.

:08:23.:08:29.

What dish would you like to see, heaven or hell? He has to improve

:08:30.:08:36.

his palette, so it has to be hell. Oh! Now the. Let challenge. Clocks

:08:37.:08:45.

on the screens, please. Three-egg omelette, cooked as fast as you can.

:08:46.:08:53.

Three, two, one, go! I am guessing this is for the chefs? You are

:08:54.:09:02.

right! Look as you! Oh, my God. Look at me! He hasn't even started.

:09:03.:09:12.

I have never done this before. Get it in.

:09:13.:09:15.

There you go. That is too much butter, James! It

:09:16.:09:23.

is a butter omelette! We are getting there.

:09:24.:09:34.

How did you do it so quickly? ! He practised.

:09:35.:09:36.

There you go. Well it is like a Chinese omelette.

:09:37.:09:43.

It looks good. A little too much butter, you burn the it a little.

:09:44.:09:49.

That was his fault! It is there. This is how I like an omelette, half

:09:50.:09:55.

egg, half butter, still there. Still swimming in it.

:09:56.:09:59.

It is good, though. It does it for me.

:10:00.:10:07.

Bobby... Do you think you beat the record time of 17 seconds? I was

:10:08.:10:16.

laughing as well! You did it in 50. 88 seconds. That puts you... About

:10:17.:10:28.

there! Tom... Yes. Are you on the board? I'm not sure.

:10:29.:10:37.

There you are, 33. 48 seconds. Well, that's an omelette, you have

:10:38.:10:47.

been practising. I'm getting better. A lot better. You did it in 17. 84

:10:48.:10:55.

seconds! I bring out the best in people, James! I bring out the best

:10:56.:11:02.

in him! It is like one of my greatest achievements.

:11:03.:11:08.

You need to get out more, Tom! So, will Tom get his idea of food

:11:09.:11:15.

heaven, raspberry and puff pastry with raspberry sauce or food hell,

:11:16.:11:18.

salmon gravadlax with dill and whole grain mustard mayo with gem salad?

:11:19.:11:20.

We will find out after Two Greedy Italians. They are on a mission to

:11:21.:11:24.

get the young women of Italy back into the kitchen. They are taking a

:11:25.:11:30.

reluctant female friend to learn the art of pasta making. This is classic

:11:31.:11:39.

stuff, enjoy this one. The next day we heard of a new

:11:40.:11:46.

development. Things were looking up! Apparently cooking schools for

:11:47.:11:50.

foreign tourists were being inundated with Italians! We wanted

:11:51.:12:00.

to have a look. Even we asked Julia, the kitchen-hating crime reporter,

:12:01.:12:06.

to give it a try! Hello! You will have a lot of friends if you are

:12:07.:12:12.

able to make the tortellini. So maybe less crime screens? ! More

:12:13.:12:20.

alive people than dead people? ! With more love, you said it. More

:12:21.:12:25.

smiley people. Imagine, you can see this lovely man, you know, you

:12:26.:12:30.

really like him. You don't know what to say, you say you are very, very

:12:31.:12:39.

good. You say, you come to my house and make a tortellini. You tell me

:12:40.:12:43.

an Italian man to refuse it? There is no-one.

:12:44.:12:58.

I can guarantee. Alessandra, the owner of the school

:12:59.:13:06.

has found a new way of life. She is the mother of everybody. She

:13:07.:13:10.

can teach. You make the folds.

:13:11.:13:19.

Oh! It is done? Wow! That is good. You done it! Give me five! Ole!

:13:20.:13:31.

Gennaro, look at this. Oh, that is fantastic. We have a lovely meal

:13:32.:13:36.

tonight. We had learned a lot in Bologna.

:13:37.:13:48.

Even if the young mamas are not learning to cook, they are willing

:13:49.:13:51.

to have a go. Not because they are expected to

:13:52.:14:01.

cook but because they want to. This stew is made with wild boar. It

:14:02.:14:06.

is one of the most wonderful dishes to share in a family. It is a very

:14:07.:14:12.

social affair. You start cooking carrots, celery. Would you like to

:14:13.:14:17.

help me? Yes, of course. Fantastic it is a bit of work but it

:14:18.:14:23.

is fantastic. It gives incredible results. Gennaro, don't chop my

:14:24.:14:26.

hands. I'm far away from you! Then we put

:14:27.:14:33.

the oil on. Tell me when... Go on, go on. It's enough.

:14:34.:14:44.

A teaspoon of peppercorns and a tablespoon of juniper berries. Shop

:14:45.:14:53.

the meat. We have rabbit and sausage, pork sausage. Wild boar and

:14:54.:15:00.

pork. You have about 200 grams of meat per person. I like this mixture

:15:01.:15:06.

of everything. Without the wild boa RCSE, you can use pork, chicken and

:15:07.:15:09.

rabbit. A bit of fat that will melt through.

:15:10.:15:14.

What a dish. Shall we start to put it inside? Yes.

:15:15.:15:20.

That looks fantastic. And put in red wine. 200 millilitres of red wine to

:15:21.:15:27.

give it a lovely, lovely flavour. A bit of rosemary and sage and bay

:15:28.:15:37.

leaves. Now it comes with a great Italian thing which is polpa di

:15:38.:15:50.

pomodoro. This is deep in tomato flavour. Stir it please.

:15:51.:15:59.

Now the nutmeg. How much? A halve or a quarter? A

:16:00.:16:06.

halve. I love it. So now you put the whole tin of

:16:07.:16:11.

tomato piece because I would like the sauce to be very concentrated

:16:12.:16:15.

with tomatoes. OK.

:16:16.:16:20.

Let's turn it down. Shall I cover it now? Cover it.

:16:21.:16:27.

So that means I have to stay here for about an hour-and-a-half. That

:16:28.:16:30.

is hour-and-a-half. What you are going to do. Look at him. A

:16:31.:16:37.

wonderful chap. Oh, Gennaro, that is life! Somebody is working and

:16:38.:16:43.

somebody is resting! Gennaro, from time to time, can you look at the

:16:44.:16:48.

meat, please? ! Little baby! What is it? Come on,

:16:49.:17:12.

you were sleeping. Yes, a lovely snooze.

:17:13.:17:20.

Now, I want to see you make the polenta.

:17:21.:17:24.

So, three litres of water. Polenta is the flour of maize. This takes

:17:25.:17:30.

five minutes. Delicious. It goes perfectly with the stew. Now I can

:17:31.:17:39.

add the butter. It is 100 grams. How much cheese? 250 grams. This is

:17:40.:17:47.

the taleggio. It is wonderful and creamy. It could be done with

:17:48.:18:04.

fontina as well. Stir. Wonderful.

:18:05.:18:08.

Look at this. This is just like a cream. What you do now, you put the

:18:09.:18:22.

stew in the middle. Antonio, hurry up! Make a channel

:18:23.:18:27.

and the best thing is to share it. This is a small version but there

:18:28.:18:32.

are versions where they are as big as the table with lots of polenta

:18:33.:18:39.

and lots of stew. Just fantastic. Nice with the lovely big family.

:18:40.:18:49.

It's fantastic. Cheers, Antonio! LAUGHTER.

:18:50.:18:59.

Interest there is more from the Two Greedy Italians on next week's show.

:19:00.:19:03.

It is time to find out if Tom is facing food heaven or food hell.

:19:04.:19:08.

Tom, food heaven is raspberry and puff pastry with raspberry sauce.

:19:09.:19:13.

Food hell would be salmon gravadlax with dill and whole grain mustard

:19:14.:19:21.

mayo with gem salad. What do you think that they decided?

:19:22.:19:28.

Tom, by the way, obviously, Scottish, salmon but it has been

:19:29.:19:33.

levelled at two appease. Basically it was down to Bobby.

:19:34.:19:39.

You be nice to me or you don't know! It was only the fact he messed up

:19:40.:19:46.

the mayonnaise in rehearsal, that is why you are getting the raspberries!

:19:47.:19:54.

So, let's lose that out of the way! I am making my own puff pastry.

:19:55.:20:02.

Probably out of the way of Bobby. So this is all about laminating the

:20:03.:20:10.

dough. Layers of butter and dough. The steam is trapped in it, in the

:20:11.:20:15.

layers, so it helps to make the pastry rise.

:20:16.:20:22.

So milk in there with vanilla. Then we add sugar. Thickened with egg

:20:23.:20:29.

yolks and cornflour. So the puff pastry. The next time you eat a

:20:30.:20:37.

croissant. This just shows how much butter goes into your croissant.

:20:38.:20:45.

This is why they are proper! That is a lot.

:20:46.:20:50.

No it is not a lot! That is quite a lot.

:20:51.:20:56.

Not in my world! You take a little bit of butter.

:20:57.:21:01.

Just a little bit! Just a touch. You put it in like that. And fold it

:21:02.:21:07.

over into a sandwich. Dust it with the flour.

:21:08.:21:15.

Whack it down so it is compact. And roll it out again. The point of

:21:16.:21:23.

this, each time you roll it, the butter layer is incorporated into

:21:24.:21:28.

the dough. So the butter after three or four turns disappears. So as we

:21:29.:21:36.

fold it over, you dust it over and fold it over into a book. Each time

:21:37.:21:43.

you roll it gets thinner. Then we turn our attention to one which has

:21:44.:21:52.

been done. Thinned out nicely. How are you doing over there? I have

:21:53.:21:59.

egg yolks, cornflour, sugar, whisked together. I will pour the hot

:22:00.:22:09.

vanilla milk over the top. And the dough, flour again and roll

:22:10.:22:13.

it out again. The whole idea is you roll it out

:22:14.:22:16.

like this. It is similar to making the

:22:17.:22:25.

croissants, the difference is the type of dough you have. We are

:22:26.:22:31.

basically rolling this out. How are we doing over there, guys?

:22:32.:22:37.

Good. All this technology, I have to tell

:22:38.:22:46.

you! Speaking of technology, I can't see at this time. When you are live,

:22:47.:22:53.

people rush around clearing the set but the make-up artist ran on as I

:22:54.:23:00.

was sweating a bit and decided to spray me with hairspray mist and got

:23:01.:23:05.

me straight in the eyes. Now I officially can see! Make these

:23:06.:23:20.

strips. Are you inspecting it? You can't even see the butter.

:23:21.:23:30.

It has gone. You would not notice. What is the butter doing between it?

:23:31.:23:37.

It will cause it to rise. We want a flatter pastry. So we take this one,

:23:38.:23:43.

take another tray and bake it between the two trays. The weight of

:23:44.:23:49.

the top tray stop it is from rising but with the same flavour. You can

:23:50.:23:54.

egg wash it as well, of course. Then we end up with these pieces here.

:23:55.:23:59.

The sauce is happening there. Bobby is going to pass it through a sieve.

:24:00.:24:06.

That would be good. Over here we can start to cut this.

:24:07.:24:16.

With this one we have to take the ready-made or ready-cooked pastry

:24:17.:24:17.

and we have to trim this. Cut through.

:24:18.:24:48.

Is this something you would be tempted to do at home? ? Yeah.

:24:49.:24:56.

Can you tweet it and put my name on it? Now what this turns into is

:24:57.:25:20.

pastry cream with whipped cream in it. It is just delicious. Rather

:25:21.:25:27.

than using pastry to make it lighter and nicer and then... How are you

:25:28.:25:33.

doing, Bobby? I'm good. He is content there.

:25:34.:25:40.

Yeah, just stick me with a spoon and some raspberries, I'm as happy as a

:25:41.:25:44.

clown. And now I believe that Scotlands

:25:45.:25:48.

have the best raspberries in the world. There is an area in Scotland?

:25:49.:25:58.

Yes, Cooper Angus, the raspberries there grow really well. They get the

:25:59.:26:02.

sweetest flavour. Fantastic. These are coming into

:26:03.:26:09.

season. So pop them on like that. Then we take a little bit of icing

:26:10.:26:13.

sugar. We have lost it.

:26:14.:26:30.

Thank you very much. Keep going with another row.

:26:31.:26:55.

Place them on top like that. Not bad.

:26:56.:27:00.

That's OK. Yeah, good.

:27:01.:27:07.

And take the raspberry sauce, not a coulis.

:27:08.:27:10.

What's the difference? We're not in France. Taste that. You will get an

:27:11.:27:16.

amazing hit of flavour. If you cook the raspberries it tastes like jam.

:27:17.:27:23.

Is there sugar in it A tiny bit of lemon juice.

:27:24.:27:31.

I put a little sugar in it. Did you? That is Bobby's option.

:27:32.:27:39.

But icing sugar if you add it. Crack into the the middle.

:27:40.:27:53.

Well done, Tom. Susie has chosen a Carnival

:27:54.:27:56.

Sparkling Moscato Marks Spencer. It is from Brazil. It is from Marks

:27:57.:28:03.

Spencer. Priced at ?6. 74. Bobby, you can stop stirring that.

:28:04.:28:10.

OK. I have ADH-plus.

:28:11.:28:17.

So, what do you reckon? Scottish raspberries, in season, absolutely

:28:18.:28:21.

delicious. Happy with that? It is all good.

:28:22.:28:27.

I have to get some of this. Can you make space? ! There you go, Tom.

:28:28.:28:34.

Best of luck with what you are doing.

:28:35.:28:38.

That is all today from Saturday Kitchen Live. Thanks to Bobby Chinn,

:28:39.:28:45.

Tom Parker and Tom Kitchin. All of the recipes are on the website. We

:28:46.:28:50.

are back live next Saturday when we are on an hour earlier at 9.00am.

:28:51.:28:57.

That is because of Trooping The Colour. There are more Best Bites at

:28:58.:29:00.

10. 30 on Sunday. as Britain's museums open up...

:29:01.:29:09.

at night. Join us as we celebrate our

:29:10.:29:14.

ever-changing museums and galleries Walk through the new

:29:15.:29:19.

Sam Wanamaker Playhouse

:29:20.:29:23.

Download Subtitles

SRT

ASS