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