:00:15. > :00:32.It's time to fire up your appetites! This is Saturday Kitchen Live.
:00:33. > :00:36.Welcome to the show! With me in the studio are two top chefs! First the
:00:37. > :00:39.man at the helm of an ever-expanding global restaurant empire, the jewel
:00:40. > :00:43.in his crown being the Michelin starred Pollen Street Social in
:00:44. > :00:50.London. It's Jason Atherton. Next to him is a new face to Saturday
:00:51. > :00:52.Kitchen. He's in charge of the award-winning food served at
:00:53. > :00:55.Humphry's restaurant inside the magnificent country retreat, Stoke
:00:56. > :01:00.Park. It's Chris Wheeler. Good morning to you both. Jason, what are
:01:01. > :01:06.you making for us? We are doing a pheasant. Then a roasted pumpkin and
:01:07. > :01:15.a bread sauce, but not as you know it, James.
:01:16. > :01:19.Not that foamy stuff? No, it is right up your street.
:01:20. > :01:27.Chris, what are you doing? I am doing a lovely plate of scallops,
:01:28. > :01:31.done in a salad and the scallops are smoked.
:01:32. > :01:35.So two different dishes to look forward to. And we've got a line-up
:01:36. > :01:38.of fantastic foodie films from the BBC archive too. Today there are
:01:39. > :01:41.servings from Rick Stein, Celebrity Masterchef and Ching-He Huang. Now,
:01:42. > :01:44.our special guest today brings a touch of Hollywood glamour to the
:01:45. > :01:48.show. She's starred in the American version of The Office as well as
:01:49. > :01:51.movies such as The Social Network and The Muppets! Her latest film
:01:52. > :01:57.Cuban Fury opens this Friday. Welcome to Saturday Kitchen, Rashida
:01:58. > :02:03.Jones. Great to see you, on a whistle-stop tour? You are not
:02:04. > :02:08.asking me what I am cooking today? ! Well, I think not but how does
:02:09. > :02:12.pheasant sound for breakfast? Exciting.
:02:13. > :02:18.What time of day is it for you? I have no idea. So any food works.
:02:19. > :02:25.So you are on a tour promoting Cuban Fury? I am ing to the UK but a
:02:26. > :02:28.bigger tour for Nick Frost. This film is fantastic. It is
:02:29. > :02:34.hilarious. . Yes, it is hilarious, it is
:02:35. > :02:40.heart-warming. The perfect Valentine's Day treat. Dancing,
:02:41. > :02:43.laughing. Now, of course, at the end of
:02:44. > :02:46.today's programme I'll cook either food heaven or food hell for
:02:47. > :02:50.Rashida. It'll either be something based on your favourite ingredient -
:02:51. > :02:54.food heaven, or your nightmare ingredient - food hell. It's up to
:02:55. > :02:57.our chefs and a few of our viewers to decide which one you get. So,
:02:58. > :02:59.what ingredient would your idea of food heaven be? Anything with
:03:00. > :03:01.chocolate in it. Is that proper dark chocolate? Yeah,
:03:02. > :03:08.I like the dark, rich chocolate. And what about food hell? I'm not
:03:09. > :03:15.into nuts and fruits in salad. I don't think it belongs there! I
:03:16. > :03:19.don't think so, either! So it's either dark chocolate or fruit and
:03:20. > :03:22.nut salad for Rashida. For food heaven I've got a failsafe gluten
:03:23. > :03:25.free dessert, an almond and chocolate pot. The chocolate is
:03:26. > :03:27.mixed with eggs, ground almonds and cornflour, poured into chocolate
:03:28. > :03:30.dusted moulds then baked in the oven. They're served warm with
:03:31. > :03:34.banana fritters, ice cream and a quick chocolate sauce. Or Rashida
:03:35. > :03:37.could be having her food hell and for this I've combined the fruit and
:03:38. > :03:46.nuts with chicken to make a great big salad. Yuck! The chicken is
:03:47. > :03:49.poached with celery, carrot and herbs then shredded into a salad
:03:50. > :03:52.with spicy roasted pecan nuts and sugar coated grapes. It's finished
:03:53. > :03:59.with a few rosemary croutons and a honey mustard dressing. Everything
:04:00. > :04:05.you hate in one bowl. It looks kind of nice but I know I
:04:06. > :04:09.will not like it. Well you'll have to wait until the
:04:10. > :04:13.end of the show to find out which one she gets. If you'd like the
:04:14. > :04:17.chance to ask a question to any of our chefs today then call: A few of
:04:18. > :04:22.you will be able to put a question to us, live, a little later on. And
:04:23. > :04:26.if I do get to speak to you I'll also be asking if you want Rashida
:04:27. > :04:31.to face either food heaven or food hell. Hungry? Yes! Good.
:04:32. > :04:34.Right, let's cook and up first is a man who's taking a break from his
:04:35. > :04:37.total global culinary domination this morning to be with us. It's
:04:38. > :04:39.Jason Atherton! A flying visit, no doubt.
:04:40. > :04:47.It is, yes. So what are you making? We are
:04:48. > :04:52.cooking a pheasant, cooked with a nice roasted pumpkin. Bread sauce,
:04:53. > :04:57.make it nice and light. We are going to roast off the meat.
:04:58. > :05:02.So simple, then? Yeah, really nice and simple. Something to do at home
:05:03. > :05:09.when you have nothing else to do! So you want me to do the granola. Yes,
:05:10. > :05:13.all of that, chop it up and chuck it in the oven.
:05:14. > :05:19.I mentioned the global domination, where are we? How many restaurants
:05:20. > :05:25.this year? The next stop is Skegness! No, it is not.
:05:26. > :05:33.It is Hong Kong? We have a new restaurant called the City Social.
:05:34. > :05:38.It opens up in about eight weeks' time.
:05:39. > :05:50.That was Gary Rhodes' old place? Yes, it was.
:05:51. > :05:56.No, now, we have the pheasant here. The season finished on the 1st.
:05:57. > :06:00.It has gone. After this, we are finished. So, we
:06:01. > :06:05.need a spoon. In goes the hazelnuts.
:06:06. > :06:10.And here we have the chicken stock. We have poached this for six
:06:11. > :06:20.minutes. You don't want it to boil, just ticking over with thyme, bay
:06:21. > :06:31.leaf and garlic in here too. Is this honey you want in here? Yes.
:06:32. > :06:43.Any oil? Any oil, really. What, Dukkums? ! No! Come on, James,
:06:44. > :06:49.this is a serious show. Sunflower oil or grape seed oil.
:06:50. > :06:54.This is looks healthy. Well, you will love it, fine figure
:06:55. > :06:57.of a man you are these days. I'm not saying anything.
:06:58. > :07:01.I thought we were friends. Well, you are looking very good. I
:07:02. > :07:07.saw a magazine. I read it the other day. There was a picture of you on
:07:08. > :07:13.page four. You are the sixth, what... ? What are you? Something
:07:14. > :07:19.like that. Go on, tell the world what you are.
:07:20. > :07:25.I'm a stylish man. You are the sixth trendiest person.
:07:26. > :07:33.A style icon. Something like that. Give us some
:07:34. > :07:38.style tips! So, now we make the bread sauce.
:07:39. > :07:43.How long do you roast the granola for? About 15 minutes, until it
:07:44. > :07:49.colours a little. Can you break down to an American what bread sauce is?
:07:50. > :07:56.It is bread and milk. That is all it is. Done with onion, cloves and bay
:07:57. > :08:04.leaf, but Jason... Is it like a gravy? Is that what we... Sorry. OK,
:08:05. > :08:10.it is like a porridge? It is not like porridge. It is like the
:08:11. > :08:19.consistency of porridge. You use it as a dressing? Yes, it is served
:08:20. > :08:30.with roasted game, but Jason is about to ruin it. What is that? That
:08:31. > :08:36.is an aspuma gun. You don't have one of those at home? ! So, the granola
:08:37. > :08:43.here with the apricots, the cranberries. All in here? Yes.
:08:44. > :08:48.So, this is now for the bread sauce. Here is the bread. Chopped up into
:08:49. > :08:55.cubes, nice and small. Now, you have a new cookery show
:08:56. > :09:03.out? Yes, My Skichen Rules. That is me and Lorraine Pascale. It
:09:04. > :09:10.is easy. We judge people's cooking. A little like the Six Nations,
:09:11. > :09:19.England and Wales, Ireland, Scotland... That is like rugby. Yes,
:09:20. > :09:24.scrum! Yes, that kind of stuff. They have teams, they compete. They
:09:25. > :09:29.are going through the stage of a pop-up restaurant at their home.
:09:30. > :09:37.They do a three-course meal. They score each other, like in Come Dine
:09:38. > :09:43.With Me, but me and Lorraine get the stienl score. Then after there has
:09:44. > :09:51.been some eliminations, we take them around the country cooking.
:09:52. > :09:57.And you have more? We have delivered a new book. We are excited about
:09:58. > :10:02.that, Social Suffers. -- Suppers.
:10:03. > :10:19.We are excited about that. Now, if you can blend the sauce and
:10:20. > :10:26.then roast off the pumpkin. You want it pan fried? Yeah, yeah,
:10:27. > :10:30.yeah! Come on, James. Get it with it.
:10:31. > :10:35.If you would like to put a question to James, call us at this number: A
:10:36. > :10:38.bit of butter in that. Happy with that. Then roasted in the
:10:39. > :10:44.oven. Happy. There is one in there. It
:10:45. > :10:52.takes about 15 minutes to roast it is quite dense the pumpkin.
:10:53. > :10:58.So now we are taking this off. Taking the meat off the crown. How
:10:59. > :11:06.long did you cook the bread sauce for? Ten minutes. And the poached
:11:07. > :11:12.meat? Six minutes. So it is nice and moist.
:11:13. > :11:17.And then we will crisps it back up. Game birds, unless wrapped in bacon,
:11:18. > :11:22.they can go dry. The great thing about this, is like the perfect
:11:23. > :11:27.roast chicken. You can do it with chicken? Yes, and
:11:28. > :11:32.Guinea fowl. It is fantastic stuff.
:11:33. > :11:35.So, we are going to trim it up there and there.
:11:36. > :11:40.Shall I blend the sauce? Yes, please.
:11:41. > :11:46.The whole lot in the blender? Yes, everything. Pass it on, then stick
:11:47. > :11:51.it in the gas gun, then we are ready to go.
:11:52. > :11:57.So in goes the bird. We are putting wild mushrooms with it. In the
:11:58. > :12:03.restaurant we do this separately. You are using these little prouts,
:12:04. > :12:08.they are like a cross between a sprout and a cabbage. They are
:12:09. > :12:17.fantastic. I have used them before. You are browning everything off?
:12:18. > :12:22.Yes. Where did you get your inspiration
:12:23. > :12:27.from for all of the restaurants? Is that from your travels? Well, it
:12:28. > :12:33.comes to you. When you are creating a concept or a restaurant it just
:12:34. > :12:38.sort of comes it you. What I want to achieve with it. I know where it is.
:12:39. > :12:42.If it is in China, obviously, we look at Italian food working well in
:12:43. > :12:48.China. They love the noodles. They love the pasta. So we incorporate
:12:49. > :12:53.pasta dishes on the menus. It is depending on where it is. City
:12:54. > :12:57.Social is about bringing back a powerhouse dining to the City. It
:12:58. > :13:03.will be beautiful. A little Art Deco. Great Gatsby meets modern-day
:13:04. > :13:22.London. It will be cool. So, this is the Aspuma gun. Is that
:13:23. > :13:27.like a T-shirt gun? ! There is so much stuff down here. Cans of pop
:13:28. > :13:36.and all sorts of stuff. Where is my big plate? There it is.
:13:37. > :13:41.I will use that one on the counter. Placed there for me! How many
:13:42. > :13:49.canisters do you want in? Two? Yes. That is enough.
:13:50. > :13:59.Right, so we are now red to plate. On goes the pumpkin. Oh! This is the
:14:00. > :14:14.machine of the deafily, this thing. I only brought it on to annoy you.
:14:15. > :14:25.It is all yours! I thought last week was enough with the deep fat fryer
:14:26. > :14:30.and Ken Hom. I love those sprouts.
:14:31. > :14:34.They are looking pretty. They don't take much cooking and look great on
:14:35. > :14:40.the plate. There is your granola mix.
:14:41. > :14:47.That is great. You are so delicate, James.
:14:48. > :14:52.I will give you this. One last sprout and we are ready to
:14:53. > :14:59.go. Just give it a tester first. Make sure you have not sabotaged me.
:15:00. > :15:04.Ready? That it is. It has worked. Then on goes the bread sauce like
:15:05. > :15:08.that. A little sauce on the plate. Very nice.
:15:09. > :15:15.That's what it is. Now a little sauce around the plate.
:15:16. > :15:20.So, tell us what that is again? Roasted pheasant, bread sauce,
:15:21. > :15:27.little tiny baby cabbages and home-made honey granola.
:15:28. > :15:34.Easy as that! Very impressive. The idea is that the gun puts a lot
:15:35. > :15:40.of air into the sauce. It make it is light. Amazing. A-plus for
:15:41. > :15:48.presentation! Dive in. You can make that with the Guinea fowl. The
:15:49. > :15:58.chicken. The baby poussins. And the granola adds to the texture.
:15:59. > :16:05.When you are preparing the birds, you see the oats, everything that it
:16:06. > :16:12.feeds on. Mmm, delicious! We need wine to go with this. We sent our
:16:13. > :16:21.wine expert, Peter Richards, to check out one of Team GB's trading
:16:22. > :16:28.outposts to pick the wine. Let's see what he has chosen to go with
:16:29. > :16:32.Jason's pleasant pheasant. I have come to the unionist
:16:33. > :16:38.University of Bath's Sports Training Village. Hope to the British
:16:39. > :16:43.bobsleigh and skeleton team. I thought while I was here, I may as
:16:44. > :16:54.well give it a go. I mean, how hard can it be? But enough of the Winter
:16:55. > :17:05.Olympics, it is time for some wine Olympics! Pheasant, pumpkin, bread
:17:06. > :17:08.sauce, Jason's beautiful winter dish uses some of my all-time favourite
:17:09. > :17:13.ingredients. I have to make sure that the wine is spot on too. Now we
:17:14. > :17:18.need a red. After trying out a fair few styles, I can safely say that
:17:19. > :17:29.the best bir far with this is the old favourite with game, the Pinoit
:17:30. > :17:38.Noir. Now, if you are looking for this look for something like this,
:17:39. > :17:45.Chambertin, but we like to keep things affordable. So with that in
:17:46. > :17:59.mind, I have a great wine, it is the Cono Sur Bicicleta Pinot Noir 2012
:18:00. > :18:04.from chirly. Pinot Noir fromburg undery can -- from burgundy cab
:18:05. > :18:09.tangy, but that is what we need here. The fruit works well with the
:18:10. > :18:13.game pheasant and stands up to the sweet hint of the granola. There is
:18:14. > :18:19.lots of freshness here, to cut through the richness of the
:18:20. > :18:27.wonderful bread sauce. And then a very lovely earthy and herbal
:18:28. > :18:33.flavour to work with the pumpkin, thyme, rosemary and the bay leaf.
:18:34. > :18:39.So, Jason, a heart warming, nal dish.
:18:40. > :18:44.-- seasonal dish and here is a lovely wine to enjoy with it.
:18:45. > :18:55.What do you think of this? I think it is really nice. I know the
:18:56. > :18:58.vineyard and this goes really well. I'm going, sorry. Get in there, it
:18:59. > :19:04.is delicious. Love it. You are enjoying it? ! Loving it.
:19:05. > :19:10.What about the bread sauce? Creamy and rich.
:19:11. > :19:17.Right, coming up Chris is cooking for us, what are you cooking today?
:19:18. > :19:21.I am making smoked scallop salad Nicoise. And you can ask Chris or
:19:22. > :19:33.Jason a question if you call this number: Now, let's cross over to
:19:34. > :19:36.India for our latest foodie postcard from Rick Stein. He's in Mumbai
:19:37. > :19:40.checking out the street food and he's found a stall that uses more
:19:41. > :19:54.butter than I do here on Saturday kitchen. Good man! Kipling in his
:19:55. > :19:58.poem to Bombay, talks to the people maybe people have always come here
:19:59. > :20:07.to the water's edge to get away from the dynamo of the city.
:20:08. > :20:12.And that is where lovers go to hold hands but never kiss. It is not
:20:13. > :20:18.allowed. I am told by my guide, that most young couples have nowhere to
:20:19. > :20:23.go in this very expensive, over populated city, other than here, to
:20:24. > :20:27.gaze from the sea, away from the noise of clogged streets and their
:20:28. > :20:32.parents' tiny apartments. Here they can talk about their dreams until
:20:33. > :20:45.the sun goes down and beyond but they can't kiss, it is not allowed!
:20:46. > :20:53.Whilst on the subject of love, this is what the people who come from
:20:54. > :20:59.here absolutely adore. It is, I am told, the quintessential Bombay
:21:00. > :21:04.dish. It is made with loads of butter, choppedenions and the onions
:21:05. > :21:12.are always red in India, unless anyone knows better. Then cumin
:21:13. > :21:19.seeds, mashed potatoes, loads of freshly chopped tomatoes and
:21:20. > :21:26.marrowfat peas. To me, the indulgence of eating a Bharjee is
:21:27. > :21:32.similar to a great hamburger. All about the combination. In this case
:21:33. > :21:38.the vegetables, the freshly baked bread and lots of butter. Next, the
:21:39. > :21:43.Marsala mix, chilli and coriander powder, salt and then lots of
:21:44. > :21:49.chopped coriander. It smells lovely. It is a funny thing to say but it is
:21:50. > :21:53.like a very exotic bubble and squeak.
:21:54. > :21:59.So what do we do now? You have to get your hands dirty, Rick. Break
:22:00. > :22:02.the bread and scoop up the butter. Break a piece, or leave a little on
:22:03. > :22:06.there. You do it, I will cope you. This is
:22:07. > :22:26.so exciting. We break a piece and scoop it up,
:22:27. > :22:31.butter and all and voila! Wow! This is superb! Who cares about the diet!
:22:32. > :22:37.I'm going to have some fun. Unbelievably lovely.
:22:38. > :22:44.I got this dish, which is chicken with apricots from Bombay, Mumbai,
:22:45. > :22:48.whichever you prefer. I went to the same restaurant twice, it was that
:22:49. > :22:53.good. This was a dish that I had. I asked the manager when it came from,
:22:54. > :23:01.he thought it was from Gujarat. That it was a Parsee dish, but like so
:23:02. > :23:06.many areas of Bombay, there are so many dishes, mostly coming from
:23:07. > :23:11.other parts of India, so for me it is a Bombay dish. Now, I am adding
:23:12. > :23:15.some oil and I will temper some spices. I really enjoy doing this.
:23:16. > :23:27.It is something that I have learned in India. You pout the whole spices
:23:28. > :23:35.in the hot oil, it infuses the flavour with the flavour more in the
:23:36. > :23:56.hol -- hot oil. So, peppercorns, a couple of
:23:57. > :23:58.chillies, cardamom and some garlic and ginger.
:23:59. > :24:06.Right, that is browning nicely. So now I will add tomorrowed --
:24:07. > :24:13.tomatoes. The recipe says to cook it down until it is syrupy.
:24:14. > :24:19.I will let that come down nicely. Now I will add salt.
:24:20. > :24:25.Excuse me if I add more than you think is healthy. A
:24:26. > :24:30.teaspoon-and-a-half. A generous teaspoon-and-a-half! Now the dried
:24:31. > :24:37.spices. Firstly turmeric. Probably half a teaspoon. Next some chilli.
:24:38. > :24:43.Now some ground coriander, a teaspoon and ground cumin. A
:24:44. > :24:49.teaspoon. Then garam Marsala. Let's say a teaspoon-and-a-half. I
:24:50. > :24:55.love my garam Marsala. Stir that. That is getting hot. I don't want
:24:56. > :25:03.the powdered spices to burn, so I will add a little bit of water to
:25:04. > :25:08.take, sorry, too much chilli. There we go. That is very nice. Now I'm
:25:09. > :25:16.going to add the chicken. Cook that a little bit. Not brown it but take
:25:17. > :25:21.the pink colour of it. Now I am putting this raw cane sugar into it.
:25:22. > :25:26.It is very nice. I love eating it on its own. So in goes that, but here
:25:27. > :25:30.are the dried apricots. Lots of them.
:25:31. > :25:35.That gives the dish a lovely sweetness.
:25:36. > :25:41.It is contrasted with the next ingredient, which is vinegar. Now
:25:42. > :25:47.this is toddy vinegar it is made from the sap of the coconut flower.
:25:48. > :25:52.You can use white wine vinegar, of course. A couple of tablespoons of
:25:53. > :25:56.that. So it is the sweet and the sourness, that is the real
:25:57. > :26:02.beguillingness of this dish. Finally, we need to add at this
:26:03. > :26:08.stage in the cooking, we need to add water. It just covers that. Stir it
:26:09. > :26:15.in. And that is now going to cook for about 30 minutes.
:26:16. > :26:20.First cover it, to really cook the chicken. Then in the last five to
:26:21. > :26:28.ten minutes, uncover it to reduce it a little bit. I can't find the lid?
:26:29. > :26:34.! There it is, where I left it! See you later.
:26:35. > :26:41.So, after 30 minutes or so, that is perfect. The right consistency. Rich
:26:42. > :26:45.and velvety. Notice I am leaving the whole spices in. That is what they
:26:46. > :26:49.do here, as well as leaving the chicken on the bone. More flavour,
:26:50. > :26:57.they say. That looks so nice it is a lovely colour this one, I think. I
:26:58. > :27:02.will sprinkle on the but now these chips. These are usual in India, but
:27:03. > :27:09.it is so nice. Put them on the top. When you eat the curry, you have the
:27:10. > :27:19.crisps, crunchy match stick potatoes. Mmm, it is fab! It
:27:20. > :27:24.certainly is fab. Now, Rashida, with you coming from
:27:25. > :27:28.LA, there are unusual ingredients in the you can? Yes.
:27:29. > :27:33.I will show you a few of them now, but one of which is this... Rhubarb.
:27:34. > :27:39.However this one I used last week on the show. All of the supermarkets
:27:40. > :27:56.nearly sold out of this, but they restocked, so this is drip.
:27:57. > :28:05.Dripping? What Is that, what is that? It is made from beef fat.
:28:06. > :28:18.I am going to make a cake with it. Mmm? Now, the dripping, the soft
:28:19. > :28:23.fruit, the sugar. As you bring it to the boil all of the mixture pumps up
:28:24. > :28:29.the dried fruit. It allows you to make a light cake with it. With
:28:30. > :28:35.gluten-free flour. We have a little bit of nutmeg. We have cinnamon in
:28:36. > :28:40.there as well. A little baking powder. I am combining this
:28:41. > :28:45.together. Firstly, congratulations, Cuban Fury, it is fantastic. I saw
:28:46. > :28:49.is it yesterday. Thank you. Thank you.
:28:50. > :28:54.Nick Frost is in the lead as well. He is wonderful.
:28:55. > :28:57.If you can pick a cast, it is a perfect cast.
:28:58. > :29:02.Agree. All filmed in the UK? It was, yes.
:29:03. > :29:07.And the end scene, that amazing building, where you are learning the
:29:08. > :29:12.salsa. Tell us about it. It's about a guy. Nick Frost is a
:29:13. > :29:18.guy stuck in a dead-end job, but he used to be a great salsa dancer as a
:29:19. > :29:22.kid. He abandoned it as people teased him. I play his new American
:29:23. > :29:30.boss. He finds out that I also have a love of salsa. It ignites his
:29:31. > :29:33.fury, his Cuban fury. So he goes after it.
:29:34. > :29:38.What led you to the script? Was it the comedy aspect? You do some
:29:39. > :29:43.comedy in the US? Was it that? That was the first thing. I am a huge fan
:29:44. > :29:48.of nishg's. I wanted to work with him. I was not wrong. He is the most
:29:49. > :29:53.delightful human being I have had the chance to work with. Then on
:29:54. > :29:56.top, to be given the chance to learn how to dance when you are not really
:29:57. > :30:03.a dancer is a great thing. We are going to talk about the
:30:04. > :30:09.dancing in a nute but let's have a look at the clip.
:30:10. > :30:23.Yes, please. Are you kidding me? ! Argh! Oh,
:30:24. > :30:30.my... Oh, my God! Are you OK? Somebody call an ambulance. No, I'm
:30:31. > :30:35.fine. Don't move.
:30:36. > :30:40.In for two, out for two. Slow down. Was there pastry in this bag? Yes, I
:30:41. > :30:49.had an iced bun. Who wrote that? His name was John
:30:50. > :30:54.Brown. He looks about 10 but he is a little genius. He is not ten! It is
:30:55. > :31:00.a great script. He did an amazing job. And the cast
:31:01. > :31:05.is perfect. Chris O'Dowd, Nick Frost. Olivia Coleman.
:31:06. > :31:10.You are good on the dance floor, how long did it take to do that? I had
:31:11. > :31:17.two months. Nick did airth months. I came in with two months. It was very
:31:18. > :31:23.humbling. As I'm sure, you know! I do know. The production team have
:31:24. > :31:27.been kind. They have got, not a clip, thank goodness. Trust me, I
:31:28. > :31:33.was putting a stop to that one, but they have a picture. This is me
:31:34. > :31:39.doing the salsa... Oh, look at you! Check that out! Very, very sexy.
:31:40. > :31:44.I tried... Just show that again. I tried to put that shirt on. I was
:31:45. > :31:48.going to bring it with me and cook in that shirt today.
:31:49. > :31:54.What? The one she is wearing? ! It would not have made a difference.
:31:55. > :32:00.The one I tried on, there was a bit of fabric missing. And the trousers,
:32:01. > :32:06.they fit in the leg but I have given them to the trendy boy over there.
:32:07. > :32:10.They will fit me. They are for you, you just have to
:32:11. > :32:15.turn them up a bit. It is all about the moves.
:32:16. > :32:21.It is. You have done so much. So much in the US, The Office, The
:32:22. > :32:27.Social Network. You initially trained to go to law school? Was
:32:28. > :32:29.going to go to law school. I was side tracked, but everybody has to
:32:30. > :32:35.rebel. My parents are in the business. My father is a musician,
:32:36. > :32:40.my mum is an actress. That was my way to rebel.
:32:41. > :32:49.Your father is a musician. He just happens to be Quincy Jones! Yes, he
:32:50. > :32:55.is quite a musician! He just plays the violin.
:32:56. > :33:09.Yes, he is kind of a musical genius. And your mum is an actress.
:33:10. > :33:12.Yes, she was in Twin Peaks. It is a cult show.
:33:13. > :33:17.It was massive. And you are on BBC Four on a series?
:33:18. > :33:23.Yes. Tell us what it is about? Is it like
:33:24. > :33:27.the The Office? It is. It is about local government. All of the
:33:28. > :33:32.nonsense that happens in local government. You will get obsessed. I
:33:33. > :33:36.have a feeling. It takes some time and then you will start to fall in
:33:37. > :33:39.love with the characters, then that is it.
:33:40. > :33:46.Right, this is the dripping cake. Oh, that is it? ! Well, you cook it.
:33:47. > :33:52.Personally, I could eat it like this, but this goes into the oven at
:33:53. > :33:59.350 degrees Fahrenheit. Then we have a nice little cake like that. I have
:34:00. > :34:04.made the pan cattior with -- panacotta with vodka, buttermilk and
:34:05. > :34:08.the rhubarb has been roasted off like this. I will turn out the panna
:34:09. > :34:14.cotta. You are a great multitasker. Doing a
:34:15. > :34:20.great job. We are talking, you are doing things... Like that. Then the
:34:21. > :34:26.rhubarb goes on the plate. Ifs that was not enough, together with
:34:27. > :34:32.everything else you do, laws, studies but writing and screenplays?
:34:33. > :34:48.Yes. I wrote a film, it came out here, not for long, it was called
:34:49. > :34:54.Celest and Jesse Forever. Where does your love lie? You have done so much
:34:55. > :34:59.and so much that you continue to do? Is it the comedy acting? I like to
:35:00. > :35:05.keep it interesting. So a little writing, a little acting, a little
:35:06. > :35:08.comedy, a little drama. As long as people let me do things, I will do
:35:09. > :35:14.them. And fewer pure fewer comes out on
:35:15. > :35:22.Valentine's Day? Yes. It is kind of a perfect date movie. Don't you
:35:23. > :35:27.think? I was sat in the cinema by myself.
:35:28. > :35:30.On your own? ! It was cool. Nobody munching or annoying me with
:35:31. > :35:36.popcorn. So the perfect cake.
:35:37. > :35:41.I forgot everything other than the cake. You can eat this with butter.
:35:42. > :35:43.You love butter. I do.
:35:44. > :35:49.Yes, I do. I am getting a sense of that.
:35:50. > :35:56.I was brought up on a pig farm. My family owned a pig farm.
:35:57. > :36:05.But that's how I was brought up to eat grub like this! That's what I
:36:06. > :36:11.keep telling Jason. If ate grub like this, maybe he would get taller.
:36:12. > :36:20.Thank you. That locks really nice. So dive in. That is the dripping
:36:21. > :36:26.cake, the rhubarb, the panna cotta. Mmm, that is very good.
:36:27. > :36:39.So, what are we cooking for Rashida at the end of the show? It could be
:36:40. > :36:42.her food heaven, dark chocolate which I'll use to make a failsafe
:36:43. > :36:44.and gluten free dessert. The chocolate is melted and mixed with
:36:45. > :36:47.ground almonds, cornflour and whipped egg whites then poured into
:36:48. > :36:48.moulds and baked. They're served with banana fritters, ice cream and
:36:49. > :36:49.a quick chocolate sauce. chocolate is melted and mixed with
:36:50. > :36:53.ground almonds, cornflour This is really good. I know that I am
:36:54. > :36:57.sounding surprised! Or Rashida could be facing food hell, fruit and nuts
:36:58. > :37:00.with chicken and lots of other things in a big brunch salad. The
:37:01. > :37:03.chicken is poached with carrots, celery and herbs then shredded and
:37:04. > :37:06.mixed with spicy toasted pecans, sugared grapes and rosemary
:37:07. > :37:09.croutons. It's finished with a honey mustard dressing. Some of our
:37:10. > :37:14.viewers and the chefs in the studio get to decide Rashida's fate today.
:37:15. > :37:18.But you'll have to wait until the end of the show to see the final
:37:19. > :37:20.result. Right, It's time to meet four more Celebrity Masterchef
:37:21. > :37:30.hopefuls as they enter the competition today. To start them off
:37:31. > :37:45.Gregg and John have lined up a very exotic mystery box test! Take a
:37:46. > :37:48.look. Welcome to the MasterChef kitchen. Everybody knows who you
:37:49. > :37:55.are. Now they find out about what you know about cooking.
:37:56. > :37:59.This is the mystery box. Inside the box you have the same ingredients.
:38:00. > :38:04.With those ingredients we would like you to cook for us one plate of
:38:05. > :38:11.food. Ladies and gentlemen, reveal your ingredients.
:38:12. > :38:17.You all have a piece of protein amongstior ingredients. That piece
:38:18. > :38:20.of protein is crocodile. Bot
:38:21. > :38:32.As well as crocodile, the box includes, coconut, sweet potato,
:38:33. > :38:37.mango, tomatoes, spinach, coriander and a selection of chillies.
:38:38. > :38:57.So, there you are. One plate of food, 50 minutes.
:38:58. > :39:05.Ladies and gentlemen, let's cook! Right, that's one thing sorted out.
:39:06. > :39:09.Ade loves to cook a family roast. He started experimenting with cooking
:39:10. > :39:14.as a teenager. I don't suppose you have cooked
:39:15. > :39:19.crocodile? No, never. What does it taste like? Chicken.
:39:20. > :39:25.Any idea what you are cooking for us? No, I am in a funk.
:39:26. > :39:27.Make a plan. Show us skill. Competence.
:39:28. > :39:30.Don't worry about the skill, that is for the chefs.
:39:31. > :39:34.Competence. Can you two grow some hair. I would
:39:35. > :39:40.be happy. Don't you think we look the same?
:39:41. > :39:53.Snoo No! Incredibly, 20 minutes have gone! World champion triple jumper,
:39:54. > :39:59.Phillips Idowu, loves to cook homely food with a Nigerian influence.
:40:00. > :40:07.Phillips, how are you feeling? Nervous. I have never come across a
:40:08. > :40:13.crocodile. Maybe but I would have jumped over it.
:40:14. > :40:17.Which direction are you going in? I am frying the crocodile. I hope it
:40:18. > :40:23.is edible. Phillips, are you fond of cooking?
:40:24. > :40:27.Yeah, I like spicy food. I hope you guys can handle it.
:40:28. > :40:37.Actress, Denise Black, enjoying cooking at home with her daughter.
:40:38. > :40:41.What are you going to cook for us? I think you are going to have this
:40:42. > :40:47.piece of crocodile, that I have never cooked. Imagine it is rich. So
:40:48. > :40:53.I have put the pancetta around it. And I will stir-fry it, but I don't
:40:54. > :40:58.like your pans. And I have burnt something.
:40:59. > :41:02.What sort of cook are you? Amateur. Good luck with your borning and
:41:03. > :41:11.cooking things. Thank you very much! You have 15
:41:12. > :41:16.minutes left. John Thompson is an actor and
:41:17. > :41:21.comedian, who learned to bake with his grand mother.
:41:22. > :41:27.Have you cooked crocodile before? No, I have seen a gator in Florida
:41:28. > :41:33.but never eaten it. What have you done? I have rolled it
:41:34. > :41:37.in egg, deep fried it. It tastes like calamari.
:41:38. > :41:42.I am impressed. Something tells me, you are a good cook.
:41:43. > :41:50.I would like to think that but honestly, I can't believe my
:41:51. > :42:07.friends' hype. You have five minutes left. Five
:42:08. > :42:14.minutes. That's it. The time is up. Your time
:42:15. > :42:18.is up! Denise has wrapped the crocodile in Parma ham. She is
:42:19. > :42:21.serving it on spinach with spring onion and chilli. With sweet potato
:42:22. > :42:36.chips and a tomato and mango salad. Oh, my word. Can we have a saw on
:42:37. > :42:42.this. The crocodile is chewy, but the flavours are good. The bacon
:42:43. > :42:50.really works and so does the hint of chilli, but it is chewy.
:42:51. > :42:56.John has deep-fried strips of the crocodile and made a spring onion
:42:57. > :43:00.and garlic, sweet potato mash, with a chilli and lime dressing.
:43:01. > :43:03.I think your cooking is really good. I think that the concept of the dish
:43:04. > :43:10.is wrong. Yes. But I have to say. I love the
:43:11. > :43:14.sweet potato mash. The crocodile is cooked beautifully. I think you are
:43:15. > :43:21.doing OK. Are you feeling better now, John? Much better! A huge sense
:43:22. > :43:28.of relief. Ade has served his crocodile with fried chilli and
:43:29. > :43:33.peppers. A poe #25i9 combroe -- a potato rosti and a mango and lime
:43:34. > :43:38.dressing. The flavour on the crocodile is
:43:39. > :43:44.good. I give you the benefit of the doubt on the tomato and mango salad.
:43:45. > :43:49.You have basil and lime, working with the tomatoes. It is not that
:43:50. > :43:55.offensive. I think you have a nice presentation. I think that the
:43:56. > :44:01.palate is decent. I think you can cook. I think John thinks you can
:44:02. > :44:08.cook as well. Yes. Phillips has served the crocodile
:44:09. > :44:12.with a sweet potato mash and a sauce.
:44:13. > :44:17.A nice confident smile. I must say, I think you are pleased. I like the
:44:18. > :44:22.presentation. The tomato cream sauce, I would not
:44:23. > :44:27.eat it. It does not belong on the dish, but the crocodile is not
:44:28. > :44:33.chewy. It is moist and has this sharpness from the lime and the tiny
:44:34. > :44:43.bit of spice from the chilli. I am pleased that I like some of this.
:44:44. > :44:46.You are a big bloke to offend! LAUGHTER
:44:47. > :44:51.First round. We understand that nerves play a big part in this. We
:44:52. > :44:57.are going to ask you to have a well-deserved cup of tea. When we
:44:58. > :45:03.bring you back in, we have another tough challenge for you. Off you go.
:45:04. > :45:17.You can see how the celebrities get on when they face one of John's
:45:18. > :45:20.fiendish tests in 20 minutes or so. Still to come this morning on
:45:21. > :45:24.Saturday Kitchen Live. Ching-He Huang has left Ken Hom for a while
:45:25. > :45:28.to explore the Szechuan countryside. After a trip to a Chinese pig farmer
:45:29. > :45:31.she tucks into a piggy feast before making a classic twice cooked pork
:45:32. > :45:34.dish for her hosts that they're not too sure about. Forget the
:45:35. > :45:38.bobsleigh, the ski jump and even the slalom. The real EGG-citement this
:45:39. > :45:40.weekend is seeing Chris and Jason SCRAMBLE their way down our very own
:45:41. > :45:44.Saturday Kitchen EGGs-ticle course as they go head to head in today's
:45:45. > :45:49.Saturday Kitchen omelette challenge. And you can see all the action live
:45:50. > :45:53.a little later on. I have to read this stuff! And will Rashida be
:45:54. > :45:57.facing food heaven, a dark chocolate pot with banana fritters? Or her
:45:58. > :46:00.food hell, a pecan, grape and chicken salad? Right, let's carry on
:46:01. > :46:04.cooking and up next is the man in charge of the stoves at one of the
:46:05. > :46:14.country's most prestigious country retreats, Stoke Park in
:46:15. > :46:24.Buckinghamshire. It's Chris Wheeler. What are we making? We are cooking
:46:25. > :46:29.home-cooked scallops. With tomatoes, peppers and olives. We have found a
:46:30. > :46:35.lucky diver who managed to dive for us and get the hand-dived scallops.
:46:36. > :46:39.Tell us about Stoke Park. It has an amazing history? It was the first
:46:40. > :46:44.ever British sporting club. Obviously since then it has grown
:46:45. > :46:52.and grown. We have an amazing sporting facility. We are tennis
:46:53. > :46:56.courts, a gym, we have Humphry's, the restaurant, banking facilities
:46:57. > :47:01.and an amazing golf course. It is only one of three places in
:47:02. > :47:09.Britain with the five AA stars? That's correct. We won five red
:47:10. > :47:16.stars for the hotel. The Chewton Glen being one and Glen
:47:17. > :47:19.Eagles being the other? That's correct. And this summer we are
:47:20. > :47:25.hosting some events with big concerts. We have Elton John and
:47:26. > :47:27.Katherine Jenkins. So I will be cooking for about 7,000 people that
:47:28. > :47:43.weekend. What I remember it for being famous
:47:44. > :47:51.for is obviously the Bond films. That's right.
:47:52. > :47:55.And remember the film Layer Cake? I made the cake for that.
:47:56. > :48:08.And Bridget Jones. I don know that one! Right, so we
:48:09. > :48:26.have the scallops there. So what is next, the banes? Dr beans? Yes, the
:48:27. > :48:31.beans. And the potatoes are being warmed up and the egg.
:48:32. > :48:34.And we have the tomatoes, we are chopping that in half.
:48:35. > :48:40.Where do you get your inspiration from? You have been at Stoke Park
:48:41. > :48:44.for a number of years now? I have been at Stoke Park for ten years. It
:48:45. > :48:49.is a British club. We try to keep the menus British. So local
:48:50. > :48:55.ingredients is very important. We go to the local farm shops. In England
:48:56. > :49:01.we are lucky, we have amazing local products to use. So we are waiting
:49:02. > :49:05.for the beans. I will cook the scallops, you can make the dressing.
:49:06. > :49:09.Tell us what is in the dressing. We have a thick local natural
:49:10. > :49:21.yoghurt. Before you were at Stoke Park, you
:49:22. > :49:30.worked with a well-known chef? I worked with Novelli.
:49:31. > :49:40.You got a Michelin star with him? Yes, that is correct. Then I went to
:49:41. > :49:46.work for the Four Seasons and Maison Novelli.
:49:47. > :49:53.So in the dressing? Some chopped chives. And caper berries? Yes. And
:49:54. > :49:57.then the olives but put them in last.
:49:58. > :50:03.You are chopping the peppers too? Yes, they go in the pan. Then get
:50:04. > :50:09.the potatoes out. You mentioned this is Nicoise, your
:50:10. > :50:16.verse of it, but it has changed so much as you go further south. Some
:50:17. > :50:20.people use tinned beans as in the small beans, some use the green
:50:21. > :50:26.beans, that kind of stuff. It can vary the recipe? Apparently the
:50:27. > :50:29.English decided to add potatoes. The classic French does not have
:50:30. > :50:35.potatoes. You are probably right there.
:50:36. > :50:41.So we have the quail's eggs. Two minutes exactly.
:50:42. > :50:46.Season this. Then we add the capers. I will lean over you.
:50:47. > :50:50.Get the scallops out. So this is a warm salad that we are
:50:51. > :50:54.making for this one. That's correct. It is a great dish
:50:55. > :50:59.for Valentine's Day. Quick and easy. You can replace the scallops with
:51:00. > :51:04.sea bass or salmon or have it plain if you don't want anything. You can
:51:05. > :51:11.always do a bit of chicken as well. But the secret is to getted
:51:12. > :51:15.hand-dived scallops? Why e, I love the freshness. And with scallops,
:51:16. > :51:23.cook them quickly and get the best quality.
:51:24. > :51:47.Two plates. One with eggs and one without. So we do that one.
:51:48. > :51:50.Then we get our ingredients. Now, of course all of today's studio
:51:51. > :51:59.recipes, including this one from Chris are on the website go to:
:52:00. > :52:06.bbc.co.uk/saturdaykitchen. Then we get the ingredients ready.
:52:07. > :52:11.What is that? ! This is the smoke machine. You switch it on. It has
:52:12. > :52:16.oak chippings in it. There is a fan that blows the smoke. For anyone at
:52:17. > :52:25.home without one of these, what is the alternative? What is that? What
:52:26. > :52:39.is the alternative? Blow into the pot! No, don't do that! I stand by
:52:40. > :52:50.barbecuing. So much drama in the meal! Come on, Chris.
:52:51. > :52:53.Wow. I will just pop the dressing on this
:52:54. > :52:59.one. Happy with that? Ready.
:53:00. > :53:01.Then we leave this for how long? A couple of seconds, until it goes
:53:02. > :53:06.out. Every time on the show! Now I can't
:53:07. > :53:11.see anything! I was going to say, tell us what it is but you can't see
:53:12. > :53:17.it. It is home-smoked, scallop and
:53:18. > :53:22.Nicoise salad. Look at that. I take your word for
:53:23. > :53:30.it. And we get to dive into this one.
:53:31. > :53:36.Which one is which? One is without the egg.
:53:37. > :53:47.Don't lift it yet. I won't. There is a trick to doing this. You have to
:53:48. > :53:55.waft it around a bit. Oh, I like that.
:53:56. > :53:59.Oh! It smells like you have been clubbing in the '80s. Tell us what
:54:00. > :54:04.you think of this one. Dive into this. It is different, but that
:54:05. > :54:10.little amount of smoke is enough. The longer you leave it under, the
:54:11. > :54:21.more smoke it gets. Hmm, very smoky. It is great.
:54:22. > :54:25.It just touches the scallops nicely. Right, we need some wine to go with
:54:26. > :54:30.this. Our expert, Peter Richards has been in Bath this week. So what did
:54:31. > :54:43.he choose to go with Chris's smokin' scallops? Chris' scallops Nicoise is
:54:44. > :54:48.a fabulous antidote to winter weather. A welcome taste of summer.
:54:49. > :54:53.From a wine point of view, we need something versatile. It is the kind
:54:54. > :54:57.of dish you can get different flavours in each mouthful. If you
:54:58. > :55:08.wanted to stay in the summer spirit, go for a provencal rose, like this
:55:09. > :55:18.delicious Mirabeau, but I like an understated juicy white wine. You
:55:19. > :55:21.could go for a Picpoul but I love this, the Coteaux Du Giennois
:55:22. > :55:29.Sauvignon Blanc 2012. This wine is made in the Loire Valley, from the
:55:30. > :55:33.Sauvignon grape variety. Punchy styles work well here but
:55:34. > :55:38.they can risk dominating. This is more restrained. It let's the food
:55:39. > :55:43.shine. Smell it. It is not so over the top it is gently smoky, it ties
:55:44. > :55:50.in well with the lovely smoke that Chris is using here it is a wine
:55:51. > :55:55.that major on the crisps acidity. Not only is that what the scallop
:55:56. > :56:01.needs but it ties in with the tangy tomato and the caper berry. It also
:56:02. > :56:07.has a crunchy herbal quality to it, that works well with the peppers and
:56:08. > :56:14.the beans in the salad. And finally, a wonderful intensity and texture to
:56:15. > :56:19.cope with the salty olives and the mouth-watering egg. So, Chris, a
:56:20. > :56:24.beautiful, elegant wine for a beautiful, original Nicoise. Cheers!
:56:25. > :56:28.Cheers indeed. Another great wine choice.
:56:29. > :56:37.Excellent wine. Happy with that? Yeah, it is great.
:56:38. > :56:40.Diving in Yes! Right, let's get back to Celebrity Masterchef where Gregg
:56:41. > :56:55.and John have another challenge lined up for the contestants. This
:56:56. > :56:59.time it's a palate test. This is the ate test. I will ask them to
:57:00. > :57:05.identify as many ingredients as possible.
:57:06. > :57:11.John's dish is Indian spiced chicken meatballs with pap Delhi pasta.
:57:12. > :57:20.Firstly, the spiced meatballs themselves. A good teaspoon of
:57:21. > :57:23.spice, cumin seed, fennel seed, coriander and lots of cardamom.
:57:24. > :57:30.Toasting the spices to release the flavour. I will fry these. So there
:57:31. > :57:35.are the toasted spices. You grind the spices. The last thing you want
:57:36. > :57:39.is huge lumps the spice. Now the turmeric. There is a lot of spice in
:57:40. > :57:44.there. Because it is going to be with pasta. So it must be well
:57:45. > :57:52.flavoured. To keep any meatball moist you need bread. Soak your
:57:53. > :57:56.breadcrumbs in milk. The bread goes in with the onions and the spices.
:57:57. > :58:02.That's the flavours base for the meatballs. Diced chicken and your
:58:03. > :58:11.flavouring. Add to that some coriander, parsley, mint and or
:58:12. > :58:16.Ghana ow. . These may be the most flavoured meatballs have I tasted.
:58:17. > :58:22.While that cooks our pasta. We give our celebs a lump of pastior dough
:58:23. > :58:30.and ask them to roll it out. What pasta shapes are you cutting?
:58:31. > :58:34.Nice and wide? Now, boiling water, the pasta goes in.
:58:35. > :58:40.How long are you cooking the pasta for? About a minute and a half.
:58:41. > :58:44.If they have never cooked fresh pasta, there is a danger to overcook
:58:45. > :58:51.it. And then lime pickle. I love this
:58:52. > :58:55.stuff. And then cream. Hmm, coating everything. Look at
:58:56. > :59:03.that And then to go on top some fresh
:59:04. > :59:11.herbs, or beganedow, mint, coriander and parsley. This is my Indian
:59:12. > :59:16.spiced meatballs with cream and pasta.
:59:17. > :59:21.Let's get them in. This is a palate test. I have made
:59:22. > :59:26.you a dish. All you have to do is taste that dish and write down for
:59:27. > :59:36.us what you believe is in it. Taste away.
:59:37. > :59:41.I know a nice dish when I taste it. That is one. That is really nice.
:59:42. > :59:49.Nice flavours, but a subtle heat, after burn on it.
:59:50. > :59:57.I want to learn how to cook it. Now you've tasted it, we want you to
:59:58. > :00:06.cook it. Oh! Underneath the cloths on your -- bench, you will find all
:00:07. > :00:09.of the ingredients that John used to make that dish, plus some that he
:00:10. > :00:16.didn't use. Sneaky! All you need to do now is
:00:17. > :00:21.cook like John Torode. 50 minutes. Off you go.
:00:22. > :00:26.The ingredients have been separated into groups.
:00:27. > :00:30.Those to make the pasta and sauce, including hot lime pickle which is
:00:31. > :00:36.used and parmesan cheese, which is not.
:00:37. > :00:41.The herbs and the spices and the protein to make the meatballs.
:00:42. > :00:48.Including chicken, which is correct, and pork and beef mince, which are
:00:49. > :00:54.not. I can taste the fresh herbs. Then I
:00:55. > :01:04.saw the dried spices and I thought, oh, no. Do you know what I mean? I
:01:05. > :01:10.am still not sure if that is right. It's not that.
:01:11. > :01:26.20 minutes left, guys. 30 minutes gone. 20 minutes left.
:01:27. > :01:31.Last five minutes. I would really like to see pasta in bowls. That's
:01:32. > :01:46.it. You're finished. You are finished! Bring your plates
:01:47. > :01:57.up. What we asked you to cook were my
:01:58. > :02:09.spiced chicken meatballs... Oh! With a multitude of spices and a cream
:02:10. > :02:15.and lime pickle sauce. Phillips, let's have a look at
:02:16. > :02:20.yours. We wanted chicken, you used the pork. A little more sauce would
:02:21. > :02:26.have been good so it coats all of the pasta and the flavours go in it.
:02:27. > :02:30.I like your dish but it is nothing like John's dish. There is a
:02:31. > :02:37.sweetness, and the sauce has cheese in it. John's did not have parmesan.
:02:38. > :02:43.Right, Ade, let's have a look at these. It looks a little anaemic.
:02:44. > :02:50.There is no colour on it. We have the warmth of the spice. The
:02:51. > :02:55.aniseed, the crispy sweet pork meatballs, that is about all I have
:02:56. > :02:59.got. It is not a dead loss, but the infusion of chilli in boiled cream
:03:00. > :03:10.is something that I have not seen in a very long time! John, the
:03:11. > :03:17.meatballs are a great flavour. The pasta sauce is good, but the pasta
:03:18. > :03:23.and the sauce is too thick. Denise. There is not a lot of pasta
:03:24. > :03:28.here, is there? That is because my pasta is horrible. I didn't want to
:03:29. > :03:32.subject you to it. It was too thick? Yes.
:03:33. > :03:37.Congratulations, you are the only person in the whole room to use
:03:38. > :03:41.chicken. Thank you very much. You have lots and lots of lime pickles
:03:42. > :03:50.running through the sauce it has a proper kick in the chins and a punch
:03:51. > :03:56.in the gob. I enjoyed that. No matter how well
:03:57. > :04:02.or badly you think you have done, we have just started. The next time I
:04:03. > :04:11.see you, you are in for a real treat. Thank you very much.
:04:12. > :04:15.Next week's 'treat' is to cook for the students of Kingston University!
:04:16. > :04:18.Right, it's time to answer a few of your foodie questions. Each caller
:04:19. > :04:22.will also help us decide what Rashida will be eating at the end of
:04:23. > :04:29.the show. So who do we have first on the line? We have Dave from Preston.
:04:30. > :04:37.What is your question for us? I am cooking duck. I would like a
:04:38. > :04:44.different sauce to duck with orange. I would make a red wine jus. Season
:04:45. > :04:51.it with blackberries. It goes very well with the duck.
:04:52. > :04:56.You can do it with star anise, some water and sugar and blend it.
:04:57. > :05:03.Together with the berries. What dish at the end of the show?
:05:04. > :05:08.Heaven, please. Thank you, Dave! Ryan from Scotland. What is your
:05:09. > :05:12.question for us? I have friends for dinner tonight. I have pork
:05:13. > :05:22.shoulder. I wonder what to do with it. First make a rub. Garlic,
:05:23. > :05:27.rosemary, thyme rub it all over, stick it on a bed of vegetables. Put
:05:28. > :05:33.it in the oven really slow. Really, really slow. Drain the vegetables
:05:34. > :05:39.off. You can use them. Mashed with potato and cabbage and some space,
:05:40. > :05:43.serve it on the side with nice pork gravy.
:05:44. > :05:49.Even a whole carrot peeled. The pork shoulder wants to cook for at least
:05:50. > :05:54.five hours. At least. Really slow. And then go to the pub after you put
:05:55. > :06:01.it in the oven! What dish would you like to see, food heaven or food
:06:02. > :06:07.hell? Heaven. I love you, Ryan! Pat from the Wirral, what is your
:06:08. > :06:12.question? I have a pack of langoustine tails.
:06:13. > :06:15.Are they peeled? No, they are frozen.
:06:16. > :06:23.Firstly, cook them. Don't overcook them. Boiling water, with salt, 35
:06:24. > :06:31.to 45 seconds. Then out and ice cold water and peel them. Then what? Pat
:06:32. > :06:37.you have a nice high disposable income to have language Steins. So
:06:38. > :06:45.quickly pan fry them. With a nice bit of salad. Some citrus works
:06:46. > :06:53.well. Even soft fruits. Even a prawn cocktail. Mayonnaise
:06:54. > :06:58.milked with tomato ketchup and brandy.
:06:59. > :07:03.Yes, definitely. Marie-Rose. What dish at the end of the show
:07:04. > :07:10.would you like to see? Definitely heaven.
:07:11. > :07:13.Thank you! So, it is time for the omelette challenge.
:07:14. > :07:19.Chris, who would you like to beat? I just don't want to go in the bin.
:07:20. > :07:25.I always go in the bin. No, I don't put you in the bin.
:07:26. > :07:51.Well, maybe. Are you ready? Three, two, one, go.
:07:52. > :08:01.It is quick, Jason. Chris is going to blame the pan!
:08:02. > :08:06.What just happened? He cooked an omelette.
:08:07. > :08:10.I don't know if you can describe these as omelettes, can you? It
:08:11. > :08:18.depends on where you live. Do you think this is... Come on,
:08:19. > :08:22.James, don't be fussy. Is this a time challenge? Yes. What the trick
:08:23. > :08:26.is, or what they have not told you is that this is really how to make
:08:27. > :08:38.me ill for the weekend. Oh! I had a sabotaged pan! Don't
:08:39. > :08:49.blame the pan. Right, Chris... You did it, quite
:08:50. > :08:55.quick, actually. You did it in 37.2. I say quick but looking down here it
:08:56. > :09:05.is not really quick. You did it down here, somewhere. There you go.
:09:06. > :09:10.Jason Atherton? Where is the bin? Am I going to pick myself out of the
:09:11. > :09:17.bin. He is not going to put it up. You did it in 18. 96 seconds. To be
:09:18. > :09:22.honest, that is actually an omelette. I am putting you here. So
:09:23. > :09:30.Tom Kerridge goes down here. Oh, boy! Get in there.
:09:31. > :09:39.Snuchlt you're in the pan! Yes, he is fourth. Wow! There you go. That
:09:40. > :09:45.is the highest you have ever been in your life. Gotcha! People have just
:09:46. > :09:48.got that! So will Rashida get her food heaven, dark chocolate pots
:09:49. > :09:52.with sauteed bananas? Or her food hell, a mixed salad with candied
:09:53. > :09:55.grapes, spicy pecans and poached chicken. Chris and Jason will make
:09:56. > :10:00.their choices whilst we continue our exploration of Chinese food with Ken
:10:01. > :10:04.Hom and Ching-He Huang. Well actually, this week it's just Ching
:10:05. > :10:08.and she's heading off to a Sichuan pig farm for a feast of pork. I
:10:09. > :10:12.suspect Ken took one look at the weather and headed back to the hotel
:10:13. > :10:19.bar with a bottle of Burgundy to keep warm! Wise man. The climate
:10:20. > :10:28.maybe more damp but it is contributing to the area as it is so
:10:29. > :10:43.fertile, but it is known as the land of abundance. It is not only crops,
:10:44. > :10:50.it also provides some of the country's largest amount of pork.
:10:51. > :10:55.This farmer is different to those in the region. Because his pigs are or
:10:56. > :10:59.beganic. Nearly three-quarters of all of the
:11:00. > :11:09.meat eat no-one China is pork. To the Chinese, pigs symbolise vir
:11:10. > :11:11.ality. Traditionally, they are always an important part of everyday
:11:12. > :11:18.life. Wow, they are hungry. Although the
:11:19. > :11:22.Chinese eat every part of the pig, they still get through nearly 2
:11:23. > :11:27.million a day. With so much pressure to churn out pork, or beganic
:11:28. > :11:32.farming has not been a priority. So I am happy to discovers that Mr Ping
:11:33. > :11:38.is obsessive about his pig's well being. He produces and mixes his own
:11:39. > :11:48.feed. He has a rad call and an unusual approach to their health.
:11:49. > :11:55.TRANSLATION: I can't believe that they eat so
:11:56. > :11:58.well! Mr Ping's business started slowly.
:11:59. > :12:05.But in the last five years, due to safety scares and expanding
:12:06. > :12:15.middle-class, the or can Gibbing food industry has quadrupled.
:12:16. > :12:23.-- or beganic. He has invited me to visit his house
:12:24. > :12:27.and his wife and eat some supper. Mrs Ping prepared a selection of
:12:28. > :12:32.different cuts of pork, boiled for 30 minutes. Before I cook, she wants
:12:33. > :12:36.to show me some classic home-style dishes. Starting with a much-priced
:12:37. > :13:11.cold salad. The pig's ear, people don't like it
:13:12. > :13:15.in Great Britain but here it is really prized.
:13:16. > :13:20.Before it can be eaten, the pig's ear salad must skoek for a couple of
:13:21. > :13:28.hours in the spicy dressing, which is of course made with chillies and
:13:29. > :13:35.Sichuan pepper. For all of the activity, it looks like I am in for
:13:36. > :13:40.more than the simple supper I was expecting. Mrs Ping is preparing a
:13:41. > :13:46.feast using every part of the pig! This is like a bridge pork of --
:13:47. > :13:51.rib. It is a wonderful way of steaming. There is water on the base
:13:52. > :13:56.with a plate over the top. For her next dish, Mrs Ping is making a
:13:57. > :13:59.local speciality. Cherry pork, made with soy sauce, a mix of caramelised
:14:00. > :14:21.sugar and a touch of vinegar. Oh, it is juicy! Really tender and
:14:22. > :14:29.very sweet. I'm planning to cook my host a dish
:14:30. > :14:40.using more of the delicious belly. A Sichuan classic using twice-cooked
:14:41. > :14:44.pork. Mr And Mrs Ping are clearly
:14:45. > :14:45.particular about their food. They are both concerned that I will not
:14:46. > :15:05.stick to the traditional recipe. The light is used for saltiness, the
:15:06. > :15:12.dark is used for colour to caramel it. There are many different
:15:13. > :15:18.variations, Mrs Ping likes to use the dark soy sauce, but I like to
:15:19. > :15:23.mix the light and the dark. For my version of the dish, I am starting
:15:24. > :15:29.with fermented black beans, mixing with chilli bean piece and frying
:15:30. > :15:34.the mixture in hot oil. Twice-cooked pork is a stir-fry dish, using
:15:35. > :15:40.slices of pork belly that have been boiled for half an hour.
:15:41. > :15:43.I am going to add a little dark soy sauce.
:15:44. > :15:49.And then a little bit of the light as well.
:15:50. > :15:56.A little bit of sugar. The last ingredient in, as they only need a
:15:57. > :16:03.minute or so, are the sprin onions. -- spring onions.
:16:04. > :16:20.I hope they are going to enjoy this. He is so proud of the Sichuan
:16:21. > :16:42.classic version of this dish, this is not good enough for him!
:16:43. > :16:53.He says it is OK. It is salty but it is the not the real thing. Mr Peng
:16:54. > :17:01.says it is good. Mrs Peng has made so many classic
:17:02. > :17:13.Sichuan pork dishes, each using a different cooking method. It looks
:17:14. > :17:19.amazing, all of the dishes together. This is Mr Peng's daughter. I will
:17:20. > :17:26.ask her what she thinks of my twice-cooked pork.
:17:27. > :17:38.She says it is good. It has a good taste. At least someone likes it!
:17:39. > :17:41.There's no pleasing some people! Right, it's time to find out whether
:17:42. > :17:50.Rashida is facing either food heaven or food hell. Your food heaven would
:17:51. > :17:53.all this dark chocolate which I'll turn into a failsafe chocolate
:17:54. > :17:56.fondant made with ground almonds and cornflour. It's served with sauteed
:17:57. > :17:59.bananas, ice cream and a quick chocolate sauce. Or you could be
:18:00. > :18:02.facing your food hell, a salad made from poached chicken, spicy roasted
:18:03. > :18:12.pecans, candied grapes and it's finished with a creamy honey mustard
:18:13. > :18:16.dressing. What do you think you are going to get? I am hoping for heaven
:18:17. > :18:22.but it could be hell. It was never going to be that! Get
:18:23. > :18:32.rid of that. You have your heaven. So, throw all of this chocolate in.
:18:33. > :18:38.Yeah! Now throw in the butter. More butter! Well, on this show! Now
:18:39. > :18:46.melt this down. Then we create the fritters. For that we are using corn
:18:47. > :18:52.flour -- cornflour. Mixed together with sparkling water. That will be
:18:53. > :18:58.for the fritters. I will prepare the moulds here.
:18:59. > :19:04.How can I be useful? Butter the moulds.
:19:05. > :19:11.I can do that. Now grate the chocolate fine. Better
:19:12. > :19:17.to do it on paper. It is static, it never comes off the plate. So do it
:19:18. > :19:23.on paper, it is easier to use. Butter the moulds. Really well. Then
:19:24. > :19:27.pour the chocolate into the moulds. Probably two. That is enough for us.
:19:28. > :19:32.So with all of your work, do you get time to cook at home? I do, but it
:19:33. > :19:38.is simple. Straightforward cooking for me. What is the trademark
:19:39. > :19:43.Rashida dish? Stir-fry. That's the one.
:19:44. > :19:49.Yes, I can throw anything into it. I part from chocolate.
:19:50. > :19:53.Well, we'll see! You never know. So the idea is that if you mix this
:19:54. > :19:57.together. We want it to melt nicely. I will make a chocolate sauce out of
:19:58. > :20:03.this. We are going to use water. I will
:20:04. > :20:08.use sugar. A little bit of sugar. Make a stock syrup quickly and then
:20:09. > :20:13.throw in the chocolate. Take it off the heat, it will basically stir
:20:14. > :20:19.down. So when you are ready with the fritters, guys, if you can do that,
:20:20. > :20:23.it would be great. Who wouldn't like that? ! I'm sorry,
:20:24. > :20:29.look at that. It looks good.
:20:30. > :20:39.So, two mixes. I will whip up egg whites.
:20:40. > :20:45.We use the egg yolks for one. And when all of the chocolate and the
:20:46. > :20:53.butter is melted, then we can throw in the sugar to the egg yolks.
:20:54. > :20:59.That is the chocolate fondant part of it.
:21:00. > :21:08.I think we are good. The ban -- the banana fritters are
:21:09. > :21:11.on. Now we get the sugar caramelised for this.
:21:12. > :21:23.See the concentration on your face there! I don't want to mess it up.
:21:24. > :21:28.It is heaven, you know! So mix this together and then pour the chocolate
:21:29. > :21:35.on. Pour it on to the egg yolks mixed
:21:36. > :21:39.together. The egg whites are mixed up as well. The fritters are
:21:40. > :21:44.happening over there. If we mix this together. You can do it. Throw in
:21:45. > :22:07.the almonds. Throw in the cornflour. Keep mixing.
:22:08. > :22:12.Then what we do now is fold in the egg whites that Jason has done
:22:13. > :22:19.nicely. Quickly fold them in. You must be quick with that. You want
:22:20. > :22:25.the air in but you don't want to mess around and leave them out of
:22:26. > :22:36.the oven for too long. Once the mixture is like that, pour it in.
:22:37. > :22:43.You leave room for it to rise? No, you have chocolate truffles that go
:22:44. > :22:49.in the centre. Then we pour this over the top.
:22:50. > :22:56.Oh! So you get the chocolate melted in the centre? That's the idea.
:22:57. > :23:01.Then pop them in the fridge. Then from the fridge they need to
:23:02. > :23:12.cook for eight minutes. The fritters come out and we are nearly there.
:23:13. > :23:18.So, Cuban Fury, after it, are you keeping up the dancing? I try. I try
:23:19. > :23:25.to do it when I can. I went to the premiere. All of the great dancers
:23:26. > :23:27.in the film were dancing. I felt a little intimidated.
:23:28. > :23:35.What about you? There are certain elements to take from it, certain
:23:36. > :23:40.things you don't. I wonder, I remember watching the film and saw
:23:41. > :23:53.Nick shafing his chest. That is the worst of it and then even worse than
:23:54. > :24:03.that, I had to go for a spray tan. Lauft -- You can laugh, but they
:24:04. > :24:09.used a litre on me. Jason, have you ever had a spray
:24:10. > :24:16.tan? I get a thimble. They used a litre on me. I woke in
:24:17. > :24:24.the morning, it was like I was a dead body decomposed in the bed. It
:24:25. > :24:27.was horrendous. It left me mentally scarred.
:24:28. > :24:34.It was the last time you have ever done that? Never again.
:24:35. > :24:43.If you can take the fond ants for me.
:24:44. > :24:55.Now the ice-cream. We take the iced bananas.
:24:56. > :25:00.I like this recipe it is a good one. Are going to make the ice-cream. All
:25:01. > :25:07.you use is vanilla like that and buttermilk.
:25:08. > :25:14.In goes the sesame seeds. These are the fritters, so the caramel, the
:25:15. > :25:22.fritters go into the caramel with the cease me seeds. Rolled around in
:25:23. > :25:34.the mixture. Then to seal it all and stop it from cooking, put it in iced
:25:35. > :26:00.cold water. It stops it from cooking. Meanwhile, the ice cleem.
:26:01. > :26:04.Blitz it. -- ice cream.
:26:05. > :26:23.You are making that work hard today! We need a bit of double cream. Keep
:26:24. > :26:32.going. It has all gone wrong.
:26:33. > :26:43.Just keep it going. It is nearly there. Right we have the sauce, we
:26:44. > :26:54.have our fondant. Don't break the machine! Leave the machine!
:26:55. > :26:59.Chocolate fondant. Lift this out. How are we doing? It's getting
:27:00. > :27:03.there. So, like next Tuesday, we will have
:27:04. > :27:08.ice-cream. That's OK, Football Focus starts
:27:09. > :27:13.soon! We have time. That's the sauce to go with that.
:27:14. > :27:31.The fritters, the ice cold fritters. We are nearly there.
:27:32. > :27:40.Wow! GQ Man of the Year, here! But not here.
:27:41. > :27:53.I know. Shall we go for a cup of tea? It is
:27:54. > :28:00.nearly ready! I can do stuff trendy, you see? I can't dress trendy, I
:28:01. > :28:05.went to one of your shops, the only thing that I could fit into was a
:28:06. > :28:14.pair of socks. There you go, Rashida. Instant ice-cream. And the
:28:15. > :28:19.hot fondant. Can I break into it? Off you go.
:28:20. > :28:25.To go with this, Peter has chosen a Croix Milhas Rivesaltes Ambre. It is
:28:26. > :28:32.from Tesco. Priced at ?4. 99. Are you happy with that? Yes! Delicious.
:28:33. > :28:36.How cool you can make ice-cream that quickly.
:28:37. > :28:39.And remember Cuban Fury is out on Valentine's Day. At a cinema near
:28:40. > :28:44.you. Go see it.
:28:45. > :28:47.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:48. > :28:50.Jason Atherton, Chris Wheeler and Rashida Jones. Cheers to Peter
:28:51. > :28:53.Richards for the wine choices! All of today's recipes are on the
:28:54. > :28:55.website. Go to: bbc.co.uk/saturdaykitchen. You can
:28:56. > :28:58.enjoy more of our Best Bites tomorrow morning at 11:00 on BBC2.
:28:59. > :29:00.In the meantime, have a great day and enjoy the rest of your weekend.
:29:01. > :29:03.Bye for now.