Browse content similar to 08/02/2014. Check below for episodes and series from the same categories and more!
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It's time to fire up your appetites! This is Saturday Kitchen Live. | :00:15. | :00:32. | |
Welcome to the show! With me in the studio are two top chefs! First the | :00:33. | :00:36. | |
man at the helm of an ever-expanding global restaurant empire, the jewel | :00:37. | :00:39. | |
in his crown being the Michelin starred Pollen Street Social in | :00:40. | :00:43. | |
London. It's Jason Atherton. Next to him is a new face to Saturday | :00:44. | :00:50. | |
Kitchen. He's in charge of the award-winning food served at | :00:51. | :00:52. | |
Humphry's restaurant inside the magnificent country retreat, Stoke | :00:53. | :00:55. | |
Park. It's Chris Wheeler. Good morning to you both. Jason, what are | :00:56. | :01:00. | |
you making for us? We are doing a pheasant. Then a roasted pumpkin and | :01:01. | :01:06. | |
a bread sauce, but not as you know it, James. | :01:07. | :01:15. | |
Not that foamy stuff? No, it is right up your street. | :01:16. | :01:19. | |
Chris, what are you doing? I am doing a lovely plate of scallops, | :01:20. | :01:27. | |
done in a salad and the scallops are smoked. | :01:28. | :01:31. | |
So two different dishes to look forward to. And we've got a line-up | :01:32. | :01:35. | |
of fantastic foodie films from the BBC archive too. Today there are | :01:36. | :01:38. | |
servings from Rick Stein, Celebrity Masterchef and Ching-He Huang. Now, | :01:39. | :01:41. | |
our special guest today brings a touch of Hollywood glamour to the | :01:42. | :01:44. | |
show. She's starred in the American version of The Office as well as | :01:45. | :01:48. | |
movies such as The Social Network and The Muppets! Her latest film | :01:49. | :01:51. | |
Cuban Fury opens this Friday. Welcome to Saturday Kitchen, Rashida | :01:52. | :01:57. | |
Jones. Great to see you, on a whistle-stop tour? You are not | :01:58. | :02:03. | |
asking me what I am cooking today? ! Well, I think not but how does | :02:04. | :02:08. | |
pheasant sound for breakfast? Exciting. | :02:09. | :02:12. | |
What time of day is it for you? I have no idea. So any food works. | :02:13. | :02:18. | |
So you are on a tour promoting Cuban Fury? I am ing to the UK but a | :02:19. | :02:25. | |
bigger tour for Nick Frost. This film is fantastic. It is | :02:26. | :02:28. | |
hilarious. . Yes, it is hilarious, it is | :02:29. | :02:34. | |
heart-warming. The perfect Valentine's Day treat. Dancing, | :02:35. | :02:40. | |
laughing. Now, of course, at the end of | :02:41. | :02:43. | |
today's programme I'll cook either food heaven or food hell for | :02:44. | :02:46. | |
Rashida. It'll either be something based on your favourite ingredient - | :02:47. | :02:50. | |
food heaven, or your nightmare ingredient - food hell. It's up to | :02:51. | :02:54. | |
our chefs and a few of our viewers to decide which one you get. So, | :02:55. | :02:57. | |
what ingredient would your idea of food heaven be? Anything with | :02:58. | :02:59. | |
chocolate in it. Is that proper dark chocolate? Yeah, | :03:00. | :03:01. | |
I like the dark, rich chocolate. And what about food hell? I'm not | :03:02. | :03:08. | |
into nuts and fruits in salad. I don't think it belongs there! I | :03:09. | :03:15. | |
don't think so, either! So it's either dark chocolate or fruit and | :03:16. | :03:19. | |
nut salad for Rashida. For food heaven I've got a failsafe gluten | :03:20. | :03:22. | |
free dessert, an almond and chocolate pot. The chocolate is | :03:23. | :03:25. | |
mixed with eggs, ground almonds and cornflour, poured into chocolate | :03:26. | :03:27. | |
dusted moulds then baked in the oven. They're served warm with | :03:28. | :03:30. | |
banana fritters, ice cream and a quick chocolate sauce. Or Rashida | :03:31. | :03:34. | |
could be having her food hell and for this I've combined the fruit and | :03:35. | :03:37. | |
nuts with chicken to make a great big salad. Yuck! The chicken is | :03:38. | :03:46. | |
poached with celery, carrot and herbs then shredded into a salad | :03:47. | :03:49. | |
with spicy roasted pecan nuts and sugar coated grapes. It's finished | :03:50. | :03:52. | |
with a few rosemary croutons and a honey mustard dressing. Everything | :03:53. | :03:59. | |
you hate in one bowl. It looks kind of nice but I know I | :04:00. | :04:05. | |
will not like it. Well you'll have to wait until the | :04:06. | :04:09. | |
end of the show to find out which one she gets. If you'd like the | :04:10. | :04:13. | |
chance to ask a question to any of our chefs today then call: A few of | :04:14. | :04:17. | |
you will be able to put a question to us, live, a little later on. And | :04:18. | :04:22. | |
if I do get to speak to you I'll also be asking if you want Rashida | :04:23. | :04:26. | |
to face either food heaven or food hell. Hungry? Yes! Good. | :04:27. | :04:31. | |
Right, let's cook and up first is a man who's taking a break from his | :04:32. | :04:34. | |
total global culinary domination this morning to be with us. It's | :04:35. | :04:37. | |
Jason Atherton! A flying visit, no doubt. | :04:38. | :04:39. | |
It is, yes. So what are you making? We are | :04:40. | :04:47. | |
cooking a pheasant, cooked with a nice roasted pumpkin. Bread sauce, | :04:48. | :04:52. | |
make it nice and light. We are going to roast off the meat. | :04:53. | :04:57. | |
So simple, then? Yeah, really nice and simple. Something to do at home | :04:58. | :05:02. | |
when you have nothing else to do! So you want me to do the granola. Yes, | :05:03. | :05:09. | |
all of that, chop it up and chuck it in the oven. | :05:10. | :05:13. | |
I mentioned the global domination, where are we? How many restaurants | :05:14. | :05:19. | |
this year? The next stop is Skegness! No, it is not. | :05:20. | :05:25. | |
It is Hong Kong? We have a new restaurant called the City Social. | :05:26. | :05:33. | |
It opens up in about eight weeks' time. | :05:34. | :05:38. | |
That was Gary Rhodes' old place? Yes, it was. | :05:39. | :05:50. | |
No, now, we have the pheasant here. The season finished on the 1st. | :05:51. | :05:56. | |
It has gone. After this, we are finished. So, we | :05:57. | :06:00. | |
need a spoon. In goes the hazelnuts. | :06:01. | :06:05. | |
And here we have the chicken stock. We have poached this for six | :06:06. | :06:10. | |
minutes. You don't want it to boil, just ticking over with thyme, bay | :06:11. | :06:20. | |
leaf and garlic in here too. Is this honey you want in here? Yes. | :06:21. | :06:31. | |
Any oil? Any oil, really. What, Dukkums? ! No! Come on, James, | :06:32. | :06:43. | |
this is a serious show. Sunflower oil or grape seed oil. | :06:44. | :06:49. | |
This is looks healthy. Well, you will love it, fine figure | :06:50. | :06:54. | |
of a man you are these days. I'm not saying anything. | :06:55. | :06:57. | |
I thought we were friends. Well, you are looking very good. I | :06:58. | :07:01. | |
saw a magazine. I read it the other day. There was a picture of you on | :07:02. | :07:07. | |
page four. You are the sixth, what... ? What are you? Something | :07:08. | :07:13. | |
like that. Go on, tell the world what you are. | :07:14. | :07:19. | |
I'm a stylish man. You are the sixth trendiest person. | :07:20. | :07:25. | |
A style icon. Something like that. Give us some | :07:26. | :07:33. | |
style tips! So, now we make the bread sauce. | :07:34. | :07:38. | |
How long do you roast the granola for? About 15 minutes, until it | :07:39. | :07:43. | |
colours a little. Can you break down to an American what bread sauce is? | :07:44. | :07:49. | |
It is bread and milk. That is all it is. Done with onion, cloves and bay | :07:50. | :07:56. | |
leaf, but Jason... Is it like a gravy? Is that what we... Sorry. OK, | :07:57. | :08:04. | |
it is like a porridge? It is not like porridge. It is like the | :08:05. | :08:10. | |
consistency of porridge. You use it as a dressing? Yes, it is served | :08:11. | :08:19. | |
with roasted game, but Jason is about to ruin it. What is that? That | :08:20. | :08:30. | |
is an aspuma gun. You don't have one of those at home? ! So, the granola | :08:31. | :08:36. | |
here with the apricots, the cranberries. All in here? Yes. | :08:37. | :08:43. | |
So, this is now for the bread sauce. Here is the bread. Chopped up into | :08:44. | :08:48. | |
cubes, nice and small. Now, you have a new cookery show | :08:49. | :08:55. | |
out? Yes, My Skichen Rules. That is me and Lorraine Pascale. It | :08:56. | :09:03. | |
is easy. We judge people's cooking. A little like the Six Nations, | :09:04. | :09:10. | |
England and Wales, Ireland, Scotland... That is like rugby. Yes, | :09:11. | :09:19. | |
scrum! Yes, that kind of stuff. They have teams, they compete. They | :09:20. | :09:24. | |
are going through the stage of a pop-up restaurant at their home. | :09:25. | :09:29. | |
They do a three-course meal. They score each other, like in Come Dine | :09:30. | :09:37. | |
With Me, but me and Lorraine get the stienl score. Then after there has | :09:38. | :09:43. | |
been some eliminations, we take them around the country cooking. | :09:44. | :09:51. | |
And you have more? We have delivered a new book. We are excited about | :09:52. | :09:57. | |
that, Social Suffers. -- Suppers. | :09:58. | :10:02. | |
We are excited about that. Now, if you can blend the sauce and | :10:03. | :10:19. | |
then roast off the pumpkin. You want it pan fried? Yeah, yeah, | :10:20. | :10:26. | |
yeah! Come on, James. Get it with it. | :10:27. | :10:30. | |
If you would like to put a question to James, call us at this number: A | :10:31. | :10:35. | |
bit of butter in that. Happy with that. Then roasted in the | :10:36. | :10:38. | |
oven. Happy. There is one in there. It | :10:39. | :10:44. | |
takes about 15 minutes to roast it is quite dense the pumpkin. | :10:45. | :10:52. | |
So now we are taking this off. Taking the meat off the crown. How | :10:53. | :10:58. | |
long did you cook the bread sauce for? Ten minutes. And the poached | :10:59. | :11:06. | |
meat? Six minutes. So it is nice and moist. | :11:07. | :11:12. | |
And then we will crisps it back up. Game birds, unless wrapped in bacon, | :11:13. | :11:17. | |
they can go dry. The great thing about this, is like the perfect | :11:18. | :11:22. | |
roast chicken. You can do it with chicken? Yes, and | :11:23. | :11:27. | |
Guinea fowl. It is fantastic stuff. | :11:28. | :11:32. | |
So, we are going to trim it up there and there. | :11:33. | :11:35. | |
Shall I blend the sauce? Yes, please. | :11:36. | :11:40. | |
The whole lot in the blender? Yes, everything. Pass it on, then stick | :11:41. | :11:46. | |
it in the gas gun, then we are ready to go. | :11:47. | :11:51. | |
So in goes the bird. We are putting wild mushrooms with it. In the | :11:52. | :11:57. | |
restaurant we do this separately. You are using these little prouts, | :11:58. | :12:03. | |
they are like a cross between a sprout and a cabbage. They are | :12:04. | :12:08. | |
fantastic. I have used them before. You are browning everything off? | :12:09. | :12:17. | |
Yes. Where did you get your inspiration | :12:18. | :12:22. | |
from for all of the restaurants? Is that from your travels? Well, it | :12:23. | :12:27. | |
comes to you. When you are creating a concept or a restaurant it just | :12:28. | :12:33. | |
sort of comes it you. What I want to achieve with it. I know where it is. | :12:34. | :12:38. | |
If it is in China, obviously, we look at Italian food working well in | :12:39. | :12:42. | |
China. They love the noodles. They love the pasta. So we incorporate | :12:43. | :12:48. | |
pasta dishes on the menus. It is depending on where it is. City | :12:49. | :12:53. | |
Social is about bringing back a powerhouse dining to the City. It | :12:54. | :12:57. | |
will be beautiful. A little Art Deco. Great Gatsby meets modern-day | :12:58. | :13:03. | |
London. It will be cool. So, this is the Aspuma gun. Is that | :13:04. | :13:22. | |
like a T-shirt gun? ! There is so much stuff down here. Cans of pop | :13:23. | :13:27. | |
and all sorts of stuff. Where is my big plate? There it is. | :13:28. | :13:36. | |
I will use that one on the counter. Placed there for me! How many | :13:37. | :13:41. | |
canisters do you want in? Two? Yes. That is enough. | :13:42. | :13:49. | |
Right, so we are now red to plate. On goes the pumpkin. Oh! This is the | :13:50. | :13:59. | |
machine of the deafily, this thing. I only brought it on to annoy you. | :14:00. | :14:14. | |
It is all yours! I thought last week was enough with the deep fat fryer | :14:15. | :14:25. | |
and Ken Hom. I love those sprouts. | :14:26. | :14:30. | |
They are looking pretty. They don't take much cooking and look great on | :14:31. | :14:34. | |
the plate. There is your granola mix. | :14:35. | :14:40. | |
That is great. You are so delicate, James. | :14:41. | :14:47. | |
I will give you this. One last sprout and we are ready to | :14:48. | :14:52. | |
go. Just give it a tester first. Make sure you have not sabotaged me. | :14:53. | :14:59. | |
Ready? That it is. It has worked. Then on goes the bread sauce like | :15:00. | :15:04. | |
that. A little sauce on the plate. Very nice. | :15:05. | :15:08. | |
That's what it is. Now a little sauce around the plate. | :15:09. | :15:15. | |
So, tell us what that is again? Roasted pheasant, bread sauce, | :15:16. | :15:20. | |
little tiny baby cabbages and home-made honey granola. | :15:21. | :15:27. | |
Easy as that! Very impressive. The idea is that the gun puts a lot | :15:28. | :15:34. | |
of air into the sauce. It make it is light. Amazing. A-plus for | :15:35. | :15:40. | |
presentation! Dive in. You can make that with the Guinea fowl. The | :15:41. | :15:48. | |
chicken. The baby poussins. And the granola adds to the texture. | :15:49. | :15:58. | |
When you are preparing the birds, you see the oats, everything that it | :15:59. | :16:05. | |
feeds on. Mmm, delicious! We need wine to go with this. We sent our | :16:06. | :16:12. | |
wine expert, Peter Richards, to check out one of Team GB's trading | :16:13. | :16:21. | |
outposts to pick the wine. Let's see what he has chosen to go with | :16:22. | :16:28. | |
Jason's pleasant pheasant. I have come to the unionist | :16:29. | :16:32. | |
University of Bath's Sports Training Village. Hope to the British | :16:33. | :16:38. | |
bobsleigh and skeleton team. I thought while I was here, I may as | :16:39. | :16:43. | |
well give it a go. I mean, how hard can it be? But enough of the Winter | :16:44. | :16:54. | |
Olympics, it is time for some wine Olympics! Pheasant, pumpkin, bread | :16:55. | :17:05. | |
sauce, Jason's beautiful winter dish uses some of my all-time favourite | :17:06. | :17:08. | |
ingredients. I have to make sure that the wine is spot on too. Now we | :17:09. | :17:13. | |
need a red. After trying out a fair few styles, I can safely say that | :17:14. | :17:18. | |
the best bir far with this is the old favourite with game, the Pinoit | :17:19. | :17:29. | |
Noir. Now, if you are looking for this look for something like this, | :17:30. | :17:38. | |
Chambertin, but we like to keep things affordable. So with that in | :17:39. | :17:45. | |
mind, I have a great wine, it is the Cono Sur Bicicleta Pinot Noir 2012 | :17:46. | :17:59. | |
from chirly. Pinot Noir fromburg undery can -- from burgundy cab | :18:00. | :18:04. | |
tangy, but that is what we need here. The fruit works well with the | :18:05. | :18:09. | |
game pheasant and stands up to the sweet hint of the granola. There is | :18:10. | :18:13. | |
lots of freshness here, to cut through the richness of the | :18:14. | :18:19. | |
wonderful bread sauce. And then a very lovely earthy and herbal | :18:20. | :18:27. | |
flavour to work with the pumpkin, thyme, rosemary and the bay leaf. | :18:28. | :18:33. | |
So, Jason, a heart warming, nal dish. | :18:34. | :18:39. | |
-- seasonal dish and here is a lovely wine to enjoy with it. | :18:40. | :18:44. | |
What do you think of this? I think it is really nice. I know the | :18:45. | :18:55. | |
vineyard and this goes really well. I'm going, sorry. Get in there, it | :18:56. | :18:58. | |
is delicious. Love it. You are enjoying it? ! Loving it. | :18:59. | :19:04. | |
What about the bread sauce? Creamy and rich. | :19:05. | :19:10. | |
Right, coming up Chris is cooking for us, what are you cooking today? | :19:11. | :19:17. | |
I am making smoked scallop salad Nicoise. And you can ask Chris or | :19:18. | :19:21. | |
Jason a question if you call this number: Now, let's cross over to | :19:22. | :19:33. | |
India for our latest foodie postcard from Rick Stein. He's in Mumbai | :19:34. | :19:36. | |
checking out the street food and he's found a stall that uses more | :19:37. | :19:40. | |
butter than I do here on Saturday kitchen. Good man! Kipling in his | :19:41. | :19:54. | |
poem to Bombay, talks to the people maybe people have always come here | :19:55. | :19:58. | |
to the water's edge to get away from the dynamo of the city. | :19:59. | :20:07. | |
And that is where lovers go to hold hands but never kiss. It is not | :20:08. | :20:12. | |
allowed. I am told by my guide, that most young couples have nowhere to | :20:13. | :20:18. | |
go in this very expensive, over populated city, other than here, to | :20:19. | :20:23. | |
gaze from the sea, away from the noise of clogged streets and their | :20:24. | :20:27. | |
parents' tiny apartments. Here they can talk about their dreams until | :20:28. | :20:32. | |
the sun goes down and beyond but they can't kiss, it is not allowed! | :20:33. | :20:45. | |
Whilst on the subject of love, this is what the people who come from | :20:46. | :20:53. | |
here absolutely adore. It is, I am told, the quintessential Bombay | :20:54. | :20:59. | |
dish. It is made with loads of butter, choppedenions and the onions | :21:00. | :21:04. | |
are always red in India, unless anyone knows better. Then cumin | :21:05. | :21:12. | |
seeds, mashed potatoes, loads of freshly chopped tomatoes and | :21:13. | :21:19. | |
marrowfat peas. To me, the indulgence of eating a Bharjee is | :21:20. | :21:26. | |
similar to a great hamburger. All about the combination. In this case | :21:27. | :21:32. | |
the vegetables, the freshly baked bread and lots of butter. Next, the | :21:33. | :21:38. | |
Marsala mix, chilli and coriander powder, salt and then lots of | :21:39. | :21:43. | |
chopped coriander. It smells lovely. It is a funny thing to say but it is | :21:44. | :21:49. | |
like a very exotic bubble and squeak. | :21:50. | :21:53. | |
So what do we do now? You have to get your hands dirty, Rick. Break | :21:54. | :21:59. | |
the bread and scoop up the butter. Break a piece, or leave a little on | :22:00. | :22:02. | |
there. You do it, I will cope you. This is | :22:03. | :22:06. | |
so exciting. We break a piece and scoop it up, | :22:07. | :22:26. | |
butter and all and voila! Wow! This is superb! Who cares about the diet! | :22:27. | :22:31. | |
I'm going to have some fun. Unbelievably lovely. | :22:32. | :22:37. | |
I got this dish, which is chicken with apricots from Bombay, Mumbai, | :22:38. | :22:44. | |
whichever you prefer. I went to the same restaurant twice, it was that | :22:45. | :22:48. | |
good. This was a dish that I had. I asked the manager when it came from, | :22:49. | :22:53. | |
he thought it was from Gujarat. That it was a Parsee dish, but like so | :22:54. | :23:01. | |
many areas of Bombay, there are so many dishes, mostly coming from | :23:02. | :23:06. | |
other parts of India, so for me it is a Bombay dish. Now, I am adding | :23:07. | :23:11. | |
some oil and I will temper some spices. I really enjoy doing this. | :23:12. | :23:15. | |
It is something that I have learned in India. You pout the whole spices | :23:16. | :23:27. | |
in the hot oil, it infuses the flavour with the flavour more in the | :23:28. | :23:35. | |
hol -- hot oil. So, peppercorns, a couple of | :23:36. | :23:56. | |
chillies, cardamom and some garlic and ginger. | :23:57. | :23:58. | |
Right, that is browning nicely. So now I will add tomorrowed -- | :23:59. | :24:06. | |
tomatoes. The recipe says to cook it down until it is syrupy. | :24:07. | :24:13. | |
I will let that come down nicely. Now I will add salt. | :24:14. | :24:19. | |
Excuse me if I add more than you think is healthy. A | :24:20. | :24:25. | |
teaspoon-and-a-half. A generous teaspoon-and-a-half! Now the dried | :24:26. | :24:30. | |
spices. Firstly turmeric. Probably half a teaspoon. Next some chilli. | :24:31. | :24:37. | |
Now some ground coriander, a teaspoon and ground cumin. A | :24:38. | :24:43. | |
teaspoon. Then garam Marsala. Let's say a teaspoon-and-a-half. I | :24:44. | :24:49. | |
love my garam Marsala. Stir that. That is getting hot. I don't want | :24:50. | :24:55. | |
the powdered spices to burn, so I will add a little bit of water to | :24:56. | :25:03. | |
take, sorry, too much chilli. There we go. That is very nice. Now I'm | :25:04. | :25:08. | |
going to add the chicken. Cook that a little bit. Not brown it but take | :25:09. | :25:16. | |
the pink colour of it. Now I am putting this raw cane sugar into it. | :25:17. | :25:21. | |
It is very nice. I love eating it on its own. So in goes that, but here | :25:22. | :25:26. | |
are the dried apricots. Lots of them. | :25:27. | :25:30. | |
That gives the dish a lovely sweetness. | :25:31. | :25:35. | |
It is contrasted with the next ingredient, which is vinegar. Now | :25:36. | :25:41. | |
this is toddy vinegar it is made from the sap of the coconut flower. | :25:42. | :25:47. | |
You can use white wine vinegar, of course. A couple of tablespoons of | :25:48. | :25:52. | |
that. So it is the sweet and the sourness, that is the real | :25:53. | :25:56. | |
beguillingness of this dish. Finally, we need to add at this | :25:57. | :26:02. | |
stage in the cooking, we need to add water. It just covers that. Stir it | :26:03. | :26:08. | |
in. And that is now going to cook for about 30 minutes. | :26:09. | :26:15. | |
First cover it, to really cook the chicken. Then in the last five to | :26:16. | :26:20. | |
ten minutes, uncover it to reduce it a little bit. I can't find the lid? | :26:21. | :26:28. | |
! There it is, where I left it! See you later. | :26:29. | :26:34. | |
So, after 30 minutes or so, that is perfect. The right consistency. Rich | :26:35. | :26:41. | |
and velvety. Notice I am leaving the whole spices in. That is what they | :26:42. | :26:45. | |
do here, as well as leaving the chicken on the bone. More flavour, | :26:46. | :26:49. | |
they say. That looks so nice it is a lovely colour this one, I think. I | :26:50. | :26:57. | |
will sprinkle on the but now these chips. These are usual in India, but | :26:58. | :27:02. | |
it is so nice. Put them on the top. When you eat the curry, you have the | :27:03. | :27:09. | |
crisps, crunchy match stick potatoes. Mmm, it is fab! It | :27:10. | :27:19. | |
certainly is fab. Now, Rashida, with you coming from | :27:20. | :27:24. | |
LA, there are unusual ingredients in the you can? Yes. | :27:25. | :27:28. | |
I will show you a few of them now, but one of which is this... Rhubarb. | :27:29. | :27:33. | |
However this one I used last week on the show. All of the supermarkets | :27:34. | :27:39. | |
nearly sold out of this, but they restocked, so this is drip. | :27:40. | :27:56. | |
Dripping? What Is that, what is that? It is made from beef fat. | :27:57. | :28:05. | |
I am going to make a cake with it. Mmm? Now, the dripping, the soft | :28:06. | :28:18. | |
fruit, the sugar. As you bring it to the boil all of the mixture pumps up | :28:19. | :28:23. | |
the dried fruit. It allows you to make a light cake with it. With | :28:24. | :28:29. | |
gluten-free flour. We have a little bit of nutmeg. We have cinnamon in | :28:30. | :28:35. | |
there as well. A little baking powder. I am combining this | :28:36. | :28:40. | |
together. Firstly, congratulations, Cuban Fury, it is fantastic. I saw | :28:41. | :28:45. | |
is it yesterday. Thank you. Thank you. | :28:46. | :28:49. | |
Nick Frost is in the lead as well. He is wonderful. | :28:50. | :28:54. | |
If you can pick a cast, it is a perfect cast. | :28:55. | :28:57. | |
Agree. All filmed in the UK? It was, yes. | :28:58. | :29:02. | |
And the end scene, that amazing building, where you are learning the | :29:03. | :29:07. | |
salsa. Tell us about it. It's about a guy. Nick Frost is a | :29:08. | :29:12. | |
guy stuck in a dead-end job, but he used to be a great salsa dancer as a | :29:13. | :29:18. | |
kid. He abandoned it as people teased him. I play his new American | :29:19. | :29:22. | |
boss. He finds out that I also have a love of salsa. It ignites his | :29:23. | :29:30. | |
fury, his Cuban fury. So he goes after it. | :29:31. | :29:33. | |
What led you to the script? Was it the comedy aspect? You do some | :29:34. | :29:38. | |
comedy in the US? Was it that? That was the first thing. I am a huge fan | :29:39. | :29:43. | |
of nishg's. I wanted to work with him. I was not wrong. He is the most | :29:44. | :29:48. | |
delightful human being I have had the chance to work with. Then on | :29:49. | :29:53. | |
top, to be given the chance to learn how to dance when you are not really | :29:54. | :29:56. | |
a dancer is a great thing. We are going to talk about the | :29:57. | :30:03. | |
dancing in a nute but let's have a look at the clip. | :30:04. | :30:09. | |
Yes, please. Are you kidding me? ! Argh! Oh, | :30:10. | :30:23. | |
my... Oh, my God! Are you OK? Somebody call an ambulance. No, I'm | :30:24. | :30:30. | |
fine. Don't move. | :30:31. | :30:35. | |
In for two, out for two. Slow down. Was there pastry in this bag? Yes, I | :30:36. | :30:40. | |
had an iced bun. Who wrote that? His name was John | :30:41. | :30:49. | |
Brown. He looks about 10 but he is a little genius. He is not ten! It is | :30:50. | :30:54. | |
a great script. He did an amazing job. And the cast | :30:55. | :31:00. | |
is perfect. Chris O'Dowd, Nick Frost. Olivia Coleman. | :31:01. | :31:05. | |
You are good on the dance floor, how long did it take to do that? I had | :31:06. | :31:10. | |
two months. Nick did airth months. I came in with two months. It was very | :31:11. | :31:17. | |
humbling. As I'm sure, you know! I do know. The production team have | :31:18. | :31:23. | |
been kind. They have got, not a clip, thank goodness. Trust me, I | :31:24. | :31:27. | |
was putting a stop to that one, but they have a picture. This is me | :31:28. | :31:33. | |
doing the salsa... Oh, look at you! Check that out! Very, very sexy. | :31:34. | :31:39. | |
I tried... Just show that again. I tried to put that shirt on. I was | :31:40. | :31:44. | |
going to bring it with me and cook in that shirt today. | :31:45. | :31:48. | |
What? The one she is wearing? ! It would not have made a difference. | :31:49. | :31:54. | |
The one I tried on, there was a bit of fabric missing. And the trousers, | :31:55. | :32:00. | |
they fit in the leg but I have given them to the trendy boy over there. | :32:01. | :32:06. | |
They will fit me. They are for you, you just have to | :32:07. | :32:10. | |
turn them up a bit. It is all about the moves. | :32:11. | :32:15. | |
It is. You have done so much. So much in the US, The Office, The | :32:16. | :32:21. | |
Social Network. You initially trained to go to law school? Was | :32:22. | :32:27. | |
going to go to law school. I was side tracked, but everybody has to | :32:28. | :32:29. | |
rebel. My parents are in the business. My father is a musician, | :32:30. | :32:35. | |
my mum is an actress. That was my way to rebel. | :32:36. | :32:40. | |
Your father is a musician. He just happens to be Quincy Jones! Yes, he | :32:41. | :32:49. | |
is quite a musician! He just plays the violin. | :32:50. | :32:55. | |
Yes, he is kind of a musical genius. And your mum is an actress. | :32:56. | :33:09. | |
Yes, she was in Twin Peaks. It is a cult show. | :33:10. | :33:12. | |
It was massive. And you are on BBC Four on a series? | :33:13. | :33:17. | |
Yes. Tell us what it is about? Is it like | :33:18. | :33:23. | |
the The Office? It is. It is about local government. All of the | :33:24. | :33:27. | |
nonsense that happens in local government. You will get obsessed. I | :33:28. | :33:32. | |
have a feeling. It takes some time and then you will start to fall in | :33:33. | :33:36. | |
love with the characters, then that is it. | :33:37. | :33:39. | |
Right, this is the dripping cake. Oh, that is it? ! Well, you cook it. | :33:40. | :33:46. | |
Personally, I could eat it like this, but this goes into the oven at | :33:47. | :33:52. | |
350 degrees Fahrenheit. Then we have a nice little cake like that. I have | :33:53. | :33:59. | |
made the pan cattior with -- panacotta with vodka, buttermilk and | :34:00. | :34:04. | |
the rhubarb has been roasted off like this. I will turn out the panna | :34:05. | :34:08. | |
cotta. You are a great multitasker. Doing a | :34:09. | :34:14. | |
great job. We are talking, you are doing things... Like that. Then the | :34:15. | :34:20. | |
rhubarb goes on the plate. Ifs that was not enough, together with | :34:21. | :34:26. | |
everything else you do, laws, studies but writing and screenplays? | :34:27. | :34:32. | |
Yes. I wrote a film, it came out here, not for long, it was called | :34:33. | :34:48. | |
Celest and Jesse Forever. Where does your love lie? You have done so much | :34:49. | :34:54. | |
and so much that you continue to do? Is it the comedy acting? I like to | :34:55. | :34:59. | |
keep it interesting. So a little writing, a little acting, a little | :35:00. | :35:05. | |
comedy, a little drama. As long as people let me do things, I will do | :35:06. | :35:08. | |
them. And fewer pure fewer comes out on | :35:09. | :35:14. | |
Valentine's Day? Yes. It is kind of a perfect date movie. Don't you | :35:15. | :35:22. | |
think? I was sat in the cinema by myself. | :35:23. | :35:27. | |
On your own? ! It was cool. Nobody munching or annoying me with | :35:28. | :35:30. | |
popcorn. So the perfect cake. | :35:31. | :35:36. | |
I forgot everything other than the cake. You can eat this with butter. | :35:37. | :35:41. | |
You love butter. I do. | :35:42. | :35:43. | |
Yes, I do. I am getting a sense of that. | :35:44. | :35:49. | |
I was brought up on a pig farm. My family owned a pig farm. | :35:50. | :35:56. | |
But that's how I was brought up to eat grub like this! That's what I | :35:57. | :36:05. | |
keep telling Jason. If ate grub like this, maybe he would get taller. | :36:06. | :36:11. | |
Thank you. That locks really nice. So dive in. That is the dripping | :36:12. | :36:20. | |
cake, the rhubarb, the panna cotta. Mmm, that is very good. | :36:21. | :36:26. | |
So, what are we cooking for Rashida at the end of the show? It could be | :36:27. | :36:39. | |
her food heaven, dark chocolate which I'll use to make a failsafe | :36:40. | :36:42. | |
and gluten free dessert. The chocolate is melted and mixed with | :36:43. | :36:44. | |
ground almonds, cornflour and whipped egg whites then poured into | :36:45. | :36:47. | |
moulds and baked. They're served with banana fritters, ice cream and | :36:48. | :36:48. | |
a quick chocolate sauce. chocolate is melted and mixed with | :36:49. | :36:49. | |
ground almonds, cornflour This is really good. I know that I am | :36:50. | :36:53. | |
sounding surprised! Or Rashida could be facing food hell, fruit and nuts | :36:54. | :36:57. | |
with chicken and lots of other things in a big brunch salad. The | :36:58. | :37:00. | |
chicken is poached with carrots, celery and herbs then shredded and | :37:01. | :37:03. | |
mixed with spicy toasted pecans, sugared grapes and rosemary | :37:04. | :37:06. | |
croutons. It's finished with a honey mustard dressing. Some of our | :37:07. | :37:09. | |
viewers and the chefs in the studio get to decide Rashida's fate today. | :37:10. | :37:14. | |
But you'll have to wait until the end of the show to see the final | :37:15. | :37:18. | |
result. Right, It's time to meet four more Celebrity Masterchef | :37:19. | :37:20. | |
hopefuls as they enter the competition today. To start them off | :37:21. | :37:30. | |
Gregg and John have lined up a very exotic mystery box test! Take a | :37:31. | :37:45. | |
look. Welcome to the MasterChef kitchen. Everybody knows who you | :37:46. | :37:48. | |
are. Now they find out about what you know about cooking. | :37:49. | :37:55. | |
This is the mystery box. Inside the box you have the same ingredients. | :37:56. | :37:59. | |
With those ingredients we would like you to cook for us one plate of | :38:00. | :38:04. | |
food. Ladies and gentlemen, reveal your ingredients. | :38:05. | :38:11. | |
You all have a piece of protein amongstior ingredients. That piece | :38:12. | :38:17. | |
of protein is crocodile. Bot | :38:18. | :38:20. | |
As well as crocodile, the box includes, coconut, sweet potato, | :38:21. | :38:32. | |
mango, tomatoes, spinach, coriander and a selection of chillies. | :38:33. | :38:37. | |
So, there you are. One plate of food, 50 minutes. | :38:38. | :38:57. | |
Ladies and gentlemen, let's cook! Right, that's one thing sorted out. | :38:58. | :39:05. | |
Ade loves to cook a family roast. He started experimenting with cooking | :39:06. | :39:09. | |
as a teenager. I don't suppose you have cooked | :39:10. | :39:14. | |
crocodile? No, never. What does it taste like? Chicken. | :39:15. | :39:19. | |
Any idea what you are cooking for us? No, I am in a funk. | :39:20. | :39:25. | |
Make a plan. Show us skill. Competence. | :39:26. | :39:27. | |
Don't worry about the skill, that is for the chefs. | :39:28. | :39:30. | |
Competence. Can you two grow some hair. I would | :39:31. | :39:34. | |
be happy. Don't you think we look the same? | :39:35. | :39:40. | |
Snoo No! Incredibly, 20 minutes have gone! World champion triple jumper, | :39:41. | :39:53. | |
Phillips Idowu, loves to cook homely food with a Nigerian influence. | :39:54. | :39:59. | |
Phillips, how are you feeling? Nervous. I have never come across a | :40:00. | :40:07. | |
crocodile. Maybe but I would have jumped over it. | :40:08. | :40:13. | |
Which direction are you going in? I am frying the crocodile. I hope it | :40:14. | :40:17. | |
is edible. Phillips, are you fond of cooking? | :40:18. | :40:23. | |
Yeah, I like spicy food. I hope you guys can handle it. | :40:24. | :40:27. | |
Actress, Denise Black, enjoying cooking at home with her daughter. | :40:28. | :40:37. | |
What are you going to cook for us? I think you are going to have this | :40:38. | :40:41. | |
piece of crocodile, that I have never cooked. Imagine it is rich. So | :40:42. | :40:47. | |
I have put the pancetta around it. And I will stir-fry it, but I don't | :40:48. | :40:53. | |
like your pans. And I have burnt something. | :40:54. | :40:58. | |
What sort of cook are you? Amateur. Good luck with your borning and | :40:59. | :41:02. | |
cooking things. Thank you very much! You have 15 | :41:03. | :41:11. | |
minutes left. John Thompson is an actor and | :41:12. | :41:16. | |
comedian, who learned to bake with his grand mother. | :41:17. | :41:21. | |
Have you cooked crocodile before? No, I have seen a gator in Florida | :41:22. | :41:27. | |
but never eaten it. What have you done? I have rolled it | :41:28. | :41:33. | |
in egg, deep fried it. It tastes like calamari. | :41:34. | :41:37. | |
I am impressed. Something tells me, you are a good cook. | :41:38. | :41:42. | |
I would like to think that but honestly, I can't believe my | :41:43. | :41:50. | |
friends' hype. You have five minutes left. Five | :41:51. | :42:07. | |
minutes. That's it. The time is up. Your time | :42:08. | :42:14. | |
is up! Denise has wrapped the crocodile in Parma ham. She is | :42:15. | :42:18. | |
serving it on spinach with spring onion and chilli. With sweet potato | :42:19. | :42:21. | |
chips and a tomato and mango salad. Oh, my word. Can we have a saw on | :42:22. | :42:36. | |
this. The crocodile is chewy, but the flavours are good. The bacon | :42:37. | :42:42. | |
really works and so does the hint of chilli, but it is chewy. | :42:43. | :42:50. | |
John has deep-fried strips of the crocodile and made a spring onion | :42:51. | :42:56. | |
and garlic, sweet potato mash, with a chilli and lime dressing. | :42:57. | :43:00. | |
I think your cooking is really good. I think that the concept of the dish | :43:01. | :43:03. | |
is wrong. Yes. But I have to say. I love the | :43:04. | :43:10. | |
sweet potato mash. The crocodile is cooked beautifully. I think you are | :43:11. | :43:14. | |
doing OK. Are you feeling better now, John? Much better! A huge sense | :43:15. | :43:21. | |
of relief. Ade has served his crocodile with fried chilli and | :43:22. | :43:28. | |
peppers. A poe #25i9 combroe -- a potato rosti and a mango and lime | :43:29. | :43:33. | |
dressing. The flavour on the crocodile is | :43:34. | :43:38. | |
good. I give you the benefit of the doubt on the tomato and mango salad. | :43:39. | :43:44. | |
You have basil and lime, working with the tomatoes. It is not that | :43:45. | :43:49. | |
offensive. I think you have a nice presentation. I think that the | :43:50. | :43:55. | |
palate is decent. I think you can cook. I think John thinks you can | :43:56. | :44:01. | |
cook as well. Yes. Phillips has served the crocodile | :44:02. | :44:08. | |
with a sweet potato mash and a sauce. | :44:09. | :44:12. | |
A nice confident smile. I must say, I think you are pleased. I like the | :44:13. | :44:17. | |
presentation. The tomato cream sauce, I would not | :44:18. | :44:22. | |
eat it. It does not belong on the dish, but the crocodile is not | :44:23. | :44:27. | |
chewy. It is moist and has this sharpness from the lime and the tiny | :44:28. | :44:33. | |
bit of spice from the chilli. I am pleased that I like some of this. | :44:34. | :44:43. | |
You are a big bloke to offend! LAUGHTER | :44:44. | :44:46. | |
First round. We understand that nerves play a big part in this. We | :44:47. | :44:51. | |
are going to ask you to have a well-deserved cup of tea. When we | :44:52. | :44:57. | |
bring you back in, we have another tough challenge for you. Off you go. | :44:58. | :45:03. | |
You can see how the celebrities get on when they face one of John's | :45:04. | :45:17. | |
fiendish tests in 20 minutes or so. Still to come this morning on | :45:18. | :45:20. | |
Saturday Kitchen Live. Ching-He Huang has left Ken Hom for a while | :45:21. | :45:24. | |
to explore the Szechuan countryside. After a trip to a Chinese pig farmer | :45:25. | :45:28. | |
she tucks into a piggy feast before making a classic twice cooked pork | :45:29. | :45:31. | |
dish for her hosts that they're not too sure about. Forget the | :45:32. | :45:34. | |
bobsleigh, the ski jump and even the slalom. The real EGG-citement this | :45:35. | :45:38. | |
weekend is seeing Chris and Jason SCRAMBLE their way down our very own | :45:39. | :45:40. | |
Saturday Kitchen EGGs-ticle course as they go head to head in today's | :45:41. | :45:44. | |
Saturday Kitchen omelette challenge. And you can see all the action live | :45:45. | :45:49. | |
a little later on. I have to read this stuff! And will Rashida be | :45:50. | :45:53. | |
facing food heaven, a dark chocolate pot with banana fritters? Or her | :45:54. | :45:57. | |
food hell, a pecan, grape and chicken salad? Right, let's carry on | :45:58. | :46:00. | |
cooking and up next is the man in charge of the stoves at one of the | :46:01. | :46:04. | |
country's most prestigious country retreats, Stoke Park in | :46:05. | :46:14. | |
Buckinghamshire. It's Chris Wheeler. What are we making? We are cooking | :46:15. | :46:24. | |
home-cooked scallops. With tomatoes, peppers and olives. We have found a | :46:25. | :46:29. | |
lucky diver who managed to dive for us and get the hand-dived scallops. | :46:30. | :46:35. | |
Tell us about Stoke Park. It has an amazing history? It was the first | :46:36. | :46:39. | |
ever British sporting club. Obviously since then it has grown | :46:40. | :46:44. | |
and grown. We have an amazing sporting facility. We are tennis | :46:45. | :46:52. | |
courts, a gym, we have Humphry's, the restaurant, banking facilities | :46:53. | :46:56. | |
and an amazing golf course. It is only one of three places in | :46:57. | :47:01. | |
Britain with the five AA stars? That's correct. We won five red | :47:02. | :47:09. | |
stars for the hotel. The Chewton Glen being one and Glen | :47:10. | :47:16. | |
Eagles being the other? That's correct. And this summer we are | :47:17. | :47:19. | |
hosting some events with big concerts. We have Elton John and | :47:20. | :47:25. | |
Katherine Jenkins. So I will be cooking for about 7,000 people that | :47:26. | :47:27. | |
weekend. What I remember it for being famous | :47:28. | :47:43. | |
for is obviously the Bond films. That's right. | :47:44. | :47:51. | |
And remember the film Layer Cake? I made the cake for that. | :47:52. | :47:55. | |
And Bridget Jones. I don know that one! Right, so we | :47:56. | :48:08. | |
have the scallops there. So what is next, the banes? Dr beans? Yes, the | :48:09. | :48:26. | |
beans. And the potatoes are being warmed up and the egg. | :48:27. | :48:31. | |
And we have the tomatoes, we are chopping that in half. | :48:32. | :48:34. | |
Where do you get your inspiration from? You have been at Stoke Park | :48:35. | :48:40. | |
for a number of years now? I have been at Stoke Park for ten years. It | :48:41. | :48:44. | |
is a British club. We try to keep the menus British. So local | :48:45. | :48:49. | |
ingredients is very important. We go to the local farm shops. In England | :48:50. | :48:55. | |
we are lucky, we have amazing local products to use. So we are waiting | :48:56. | :49:01. | |
for the beans. I will cook the scallops, you can make the dressing. | :49:02. | :49:05. | |
Tell us what is in the dressing. We have a thick local natural | :49:06. | :49:09. | |
yoghurt. Before you were at Stoke Park, you | :49:10. | :49:21. | |
worked with a well-known chef? I worked with Novelli. | :49:22. | :49:30. | |
You got a Michelin star with him? Yes, that is correct. Then I went to | :49:31. | :49:40. | |
work for the Four Seasons and Maison Novelli. | :49:41. | :49:46. | |
So in the dressing? Some chopped chives. And caper berries? Yes. And | :49:47. | :49:53. | |
then the olives but put them in last. | :49:54. | :49:57. | |
You are chopping the peppers too? Yes, they go in the pan. Then get | :49:58. | :50:03. | |
the potatoes out. You mentioned this is Nicoise, your | :50:04. | :50:09. | |
verse of it, but it has changed so much as you go further south. Some | :50:10. | :50:16. | |
people use tinned beans as in the small beans, some use the green | :50:17. | :50:20. | |
beans, that kind of stuff. It can vary the recipe? Apparently the | :50:21. | :50:26. | |
English decided to add potatoes. The classic French does not have | :50:27. | :50:29. | |
potatoes. You are probably right there. | :50:30. | :50:35. | |
So we have the quail's eggs. Two minutes exactly. | :50:36. | :50:41. | |
Season this. Then we add the capers. I will lean over you. | :50:42. | :50:46. | |
Get the scallops out. So this is a warm salad that we are | :50:47. | :50:50. | |
making for this one. That's correct. It is a great dish | :50:51. | :50:54. | |
for Valentine's Day. Quick and easy. You can replace the scallops with | :50:55. | :50:59. | |
sea bass or salmon or have it plain if you don't want anything. You can | :51:00. | :51:04. | |
always do a bit of chicken as well. But the secret is to getted | :51:05. | :51:11. | |
hand-dived scallops? Why e, I love the freshness. And with scallops, | :51:12. | :51:15. | |
cook them quickly and get the best quality. | :51:16. | :51:23. | |
Two plates. One with eggs and one without. So we do that one. | :51:24. | :51:47. | |
Then we get our ingredients. Now, of course all of today's studio | :51:48. | :51:50. | |
recipes, including this one from Chris are on the website go to: | :51:51. | :51:59. | |
bbc.co.uk/saturdaykitchen. Then we get the ingredients ready. | :52:00. | :52:06. | |
What is that? ! This is the smoke machine. You switch it on. It has | :52:07. | :52:11. | |
oak chippings in it. There is a fan that blows the smoke. For anyone at | :52:12. | :52:16. | |
home without one of these, what is the alternative? What is that? What | :52:17. | :52:25. | |
is the alternative? Blow into the pot! No, don't do that! I stand by | :52:26. | :52:39. | |
barbecuing. So much drama in the meal! Come on, Chris. | :52:40. | :52:50. | |
Wow. I will just pop the dressing on this | :52:51. | :52:53. | |
one. Happy with that? Ready. | :52:54. | :52:59. | |
Then we leave this for how long? A couple of seconds, until it goes | :53:00. | :53:01. | |
out. Every time on the show! Now I can't | :53:02. | :53:06. | |
see anything! I was going to say, tell us what it is but you can't see | :53:07. | :53:11. | |
it. It is home-smoked, scallop and | :53:12. | :53:17. | |
Nicoise salad. Look at that. I take your word for | :53:18. | :53:22. | |
it. And we get to dive into this one. | :53:23. | :53:30. | |
Which one is which? One is without the egg. | :53:31. | :53:36. | |
Don't lift it yet. I won't. There is a trick to doing this. You have to | :53:37. | :53:47. | |
waft it around a bit. Oh, I like that. | :53:48. | :53:55. | |
Oh! It smells like you have been clubbing in the '80s. Tell us what | :53:56. | :53:59. | |
you think of this one. Dive into this. It is different, but that | :54:00. | :54:04. | |
little amount of smoke is enough. The longer you leave it under, the | :54:05. | :54:10. | |
more smoke it gets. Hmm, very smoky. It is great. | :54:11. | :54:21. | |
It just touches the scallops nicely. Right, we need some wine to go with | :54:22. | :54:25. | |
this. Our expert, Peter Richards has been in Bath this week. So what did | :54:26. | :54:30. | |
he choose to go with Chris's smokin' scallops? Chris' scallops Nicoise is | :54:31. | :54:43. | |
a fabulous antidote to winter weather. A welcome taste of summer. | :54:44. | :54:48. | |
From a wine point of view, we need something versatile. It is the kind | :54:49. | :54:53. | |
of dish you can get different flavours in each mouthful. If you | :54:54. | :54:57. | |
wanted to stay in the summer spirit, go for a provencal rose, like this | :54:58. | :55:08. | |
delicious Mirabeau, but I like an understated juicy white wine. You | :55:09. | :55:18. | |
could go for a Picpoul but I love this, the Coteaux Du Giennois | :55:19. | :55:21. | |
Sauvignon Blanc 2012. This wine is made in the Loire Valley, from the | :55:22. | :55:29. | |
Sauvignon grape variety. Punchy styles work well here but | :55:30. | :55:33. | |
they can risk dominating. This is more restrained. It let's the food | :55:34. | :55:38. | |
shine. Smell it. It is not so over the top it is gently smoky, it ties | :55:39. | :55:43. | |
in well with the lovely smoke that Chris is using here it is a wine | :55:44. | :55:50. | |
that major on the crisps acidity. Not only is that what the scallop | :55:51. | :55:55. | |
needs but it ties in with the tangy tomato and the caper berry. It also | :55:56. | :56:01. | |
has a crunchy herbal quality to it, that works well with the peppers and | :56:02. | :56:07. | |
the beans in the salad. And finally, a wonderful intensity and texture to | :56:08. | :56:14. | |
cope with the salty olives and the mouth-watering egg. So, Chris, a | :56:15. | :56:19. | |
beautiful, elegant wine for a beautiful, original Nicoise. Cheers! | :56:20. | :56:24. | |
Cheers indeed. Another great wine choice. | :56:25. | :56:28. | |
Excellent wine. Happy with that? Yeah, it is great. | :56:29. | :56:37. | |
Diving in Yes! Right, let's get back to Celebrity Masterchef where Gregg | :56:38. | :56:40. | |
and John have another challenge lined up for the contestants. This | :56:41. | :56:55. | |
time it's a palate test. This is the ate test. I will ask them to | :56:56. | :56:59. | |
identify as many ingredients as possible. | :57:00. | :57:05. | |
John's dish is Indian spiced chicken meatballs with pap Delhi pasta. | :57:06. | :57:11. | |
Firstly, the spiced meatballs themselves. A good teaspoon of | :57:12. | :57:20. | |
spice, cumin seed, fennel seed, coriander and lots of cardamom. | :57:21. | :57:23. | |
Toasting the spices to release the flavour. I will fry these. So there | :57:24. | :57:30. | |
are the toasted spices. You grind the spices. The last thing you want | :57:31. | :57:35. | |
is huge lumps the spice. Now the turmeric. There is a lot of spice in | :57:36. | :57:39. | |
there. Because it is going to be with pasta. So it must be well | :57:40. | :57:44. | |
flavoured. To keep any meatball moist you need bread. Soak your | :57:45. | :57:52. | |
breadcrumbs in milk. The bread goes in with the onions and the spices. | :57:53. | :57:56. | |
That's the flavours base for the meatballs. Diced chicken and your | :57:57. | :58:02. | |
flavouring. Add to that some coriander, parsley, mint and or | :58:03. | :58:11. | |
Ghana ow. . These may be the most flavoured meatballs have I tasted. | :58:12. | :58:16. | |
While that cooks our pasta. We give our celebs a lump of pastior dough | :58:17. | :58:22. | |
and ask them to roll it out. What pasta shapes are you cutting? | :58:23. | :58:30. | |
Nice and wide? Now, boiling water, the pasta goes in. | :58:31. | :58:34. | |
How long are you cooking the pasta for? About a minute and a half. | :58:35. | :58:40. | |
If they have never cooked fresh pasta, there is a danger to overcook | :58:41. | :58:44. | |
it. And then lime pickle. I love this | :58:45. | :58:51. | |
stuff. And then cream. Hmm, coating everything. Look at | :58:52. | :58:55. | |
that And then to go on top some fresh | :58:56. | :59:03. | |
herbs, or beganedow, mint, coriander and parsley. This is my Indian | :59:04. | :59:11. | |
spiced meatballs with cream and pasta. | :59:12. | :59:16. | |
Let's get them in. This is a palate test. I have made | :59:17. | :59:21. | |
you a dish. All you have to do is taste that dish and write down for | :59:22. | :59:26. | |
us what you believe is in it. Taste away. | :59:27. | :59:36. | |
I know a nice dish when I taste it. That is one. That is really nice. | :59:37. | :59:41. | |
Nice flavours, but a subtle heat, after burn on it. | :59:42. | :59:49. | |
I want to learn how to cook it. Now you've tasted it, we want you to | :59:50. | :59:57. | |
cook it. Oh! Underneath the cloths on your -- bench, you will find all | :59:58. | :00:06. | |
of the ingredients that John used to make that dish, plus some that he | :00:07. | :00:09. | |
didn't use. Sneaky! All you need to do now is | :00:10. | :00:16. | |
cook like John Torode. 50 minutes. Off you go. | :00:17. | :00:21. | |
The ingredients have been separated into groups. | :00:22. | :00:26. | |
Those to make the pasta and sauce, including hot lime pickle which is | :00:27. | :00:30. | |
used and parmesan cheese, which is not. | :00:31. | :00:36. | |
The herbs and the spices and the protein to make the meatballs. | :00:37. | :00:41. | |
Including chicken, which is correct, and pork and beef mince, which are | :00:42. | :00:48. | |
not. I can taste the fresh herbs. Then I | :00:49. | :00:54. | |
saw the dried spices and I thought, oh, no. Do you know what I mean? I | :00:55. | :01:04. | |
am still not sure if that is right. It's not that. | :01:05. | :01:10. | |
20 minutes left, guys. 30 minutes gone. 20 minutes left. | :01:11. | :01:26. | |
Last five minutes. I would really like to see pasta in bowls. That's | :01:27. | :01:31. | |
it. You're finished. You are finished! Bring your plates | :01:32. | :01:46. | |
up. What we asked you to cook were my | :01:47. | :01:57. | |
spiced chicken meatballs... Oh! With a multitude of spices and a cream | :01:58. | :02:09. | |
and lime pickle sauce. Phillips, let's have a look at | :02:10. | :02:15. | |
yours. We wanted chicken, you used the pork. A little more sauce would | :02:16. | :02:20. | |
have been good so it coats all of the pasta and the flavours go in it. | :02:21. | :02:26. | |
I like your dish but it is nothing like John's dish. There is a | :02:27. | :02:30. | |
sweetness, and the sauce has cheese in it. John's did not have parmesan. | :02:31. | :02:37. | |
Right, Ade, let's have a look at these. It looks a little anaemic. | :02:38. | :02:43. | |
There is no colour on it. We have the warmth of the spice. The | :02:44. | :02:50. | |
aniseed, the crispy sweet pork meatballs, that is about all I have | :02:51. | :02:55. | |
got. It is not a dead loss, but the infusion of chilli in boiled cream | :02:56. | :02:59. | |
is something that I have not seen in a very long time! John, the | :03:00. | :03:10. | |
meatballs are a great flavour. The pasta sauce is good, but the pasta | :03:11. | :03:17. | |
and the sauce is too thick. Denise. There is not a lot of pasta | :03:18. | :03:23. | |
here, is there? That is because my pasta is horrible. I didn't want to | :03:24. | :03:28. | |
subject you to it. It was too thick? Yes. | :03:29. | :03:32. | |
Congratulations, you are the only person in the whole room to use | :03:33. | :03:37. | |
chicken. Thank you very much. You have lots and lots of lime pickles | :03:38. | :03:41. | |
running through the sauce it has a proper kick in the chins and a punch | :03:42. | :03:50. | |
in the gob. I enjoyed that. No matter how well | :03:51. | :03:56. | |
or badly you think you have done, we have just started. The next time I | :03:57. | :04:02. | |
see you, you are in for a real treat. Thank you very much. | :04:03. | :04:11. | |
Next week's 'treat' is to cook for the students of Kingston University! | :04:12. | :04:15. | |
Right, it's time to answer a few of your foodie questions. Each caller | :04:16. | :04:18. | |
will also help us decide what Rashida will be eating at the end of | :04:19. | :04:22. | |
the show. So who do we have first on the line? We have Dave from Preston. | :04:23. | :04:29. | |
What is your question for us? I am cooking duck. I would like a | :04:30. | :04:37. | |
different sauce to duck with orange. I would make a red wine jus. Season | :04:38. | :04:44. | |
it with blackberries. It goes very well with the duck. | :04:45. | :04:51. | |
You can do it with star anise, some water and sugar and blend it. | :04:52. | :04:56. | |
Together with the berries. What dish at the end of the show? | :04:57. | :05:03. | |
Heaven, please. Thank you, Dave! Ryan from Scotland. What is your | :05:04. | :05:08. | |
question for us? I have friends for dinner tonight. I have pork | :05:09. | :05:12. | |
shoulder. I wonder what to do with it. First make a rub. Garlic, | :05:13. | :05:22. | |
rosemary, thyme rub it all over, stick it on a bed of vegetables. Put | :05:23. | :05:27. | |
it in the oven really slow. Really, really slow. Drain the vegetables | :05:28. | :05:33. | |
off. You can use them. Mashed with potato and cabbage and some space, | :05:34. | :05:39. | |
serve it on the side with nice pork gravy. | :05:40. | :05:43. | |
Even a whole carrot peeled. The pork shoulder wants to cook for at least | :05:44. | :05:49. | |
five hours. At least. Really slow. And then go to the pub after you put | :05:50. | :05:54. | |
it in the oven! What dish would you like to see, food heaven or food | :05:55. | :06:01. | |
hell? Heaven. I love you, Ryan! Pat from the Wirral, what is your | :06:02. | :06:07. | |
question? I have a pack of langoustine tails. | :06:08. | :06:12. | |
Are they peeled? No, they are frozen. | :06:13. | :06:15. | |
Firstly, cook them. Don't overcook them. Boiling water, with salt, 35 | :06:16. | :06:23. | |
to 45 seconds. Then out and ice cold water and peel them. Then what? Pat | :06:24. | :06:31. | |
you have a nice high disposable income to have language Steins. So | :06:32. | :06:37. | |
quickly pan fry them. With a nice bit of salad. Some citrus works | :06:38. | :06:45. | |
well. Even soft fruits. Even a prawn cocktail. Mayonnaise | :06:46. | :06:53. | |
milked with tomato ketchup and brandy. | :06:54. | :06:58. | |
Yes, definitely. Marie-Rose. What dish at the end of the show | :06:59. | :07:03. | |
would you like to see? Definitely heaven. | :07:04. | :07:10. | |
Thank you! So, it is time for the omelette challenge. | :07:11. | :07:13. | |
Chris, who would you like to beat? I just don't want to go in the bin. | :07:14. | :07:19. | |
I always go in the bin. No, I don't put you in the bin. | :07:20. | :07:25. | |
Well, maybe. Are you ready? Three, two, one, go. | :07:26. | :07:51. | |
It is quick, Jason. Chris is going to blame the pan! | :07:52. | :08:01. | |
What just happened? He cooked an omelette. | :08:02. | :08:06. | |
I don't know if you can describe these as omelettes, can you? It | :08:07. | :08:10. | |
depends on where you live. Do you think this is... Come on, | :08:11. | :08:18. | |
James, don't be fussy. Is this a time challenge? Yes. What the trick | :08:19. | :08:22. | |
is, or what they have not told you is that this is really how to make | :08:23. | :08:26. | |
me ill for the weekend. Oh! I had a sabotaged pan! Don't | :08:27. | :08:38. | |
blame the pan. Right, Chris... You did it, quite | :08:39. | :08:49. | |
quick, actually. You did it in 37.2. I say quick but looking down here it | :08:50. | :08:55. | |
is not really quick. You did it down here, somewhere. There you go. | :08:56. | :09:05. | |
Jason Atherton? Where is the bin? Am I going to pick myself out of the | :09:06. | :09:10. | |
bin. He is not going to put it up. You did it in 18. 96 seconds. To be | :09:11. | :09:17. | |
honest, that is actually an omelette. I am putting you here. So | :09:18. | :09:22. | |
Tom Kerridge goes down here. Oh, boy! Get in there. | :09:23. | :09:30. | |
Snuchlt you're in the pan! Yes, he is fourth. Wow! There you go. That | :09:31. | :09:39. | |
is the highest you have ever been in your life. Gotcha! People have just | :09:40. | :09:45. | |
got that! So will Rashida get her food heaven, dark chocolate pots | :09:46. | :09:48. | |
with sauteed bananas? Or her food hell, a mixed salad with candied | :09:49. | :09:52. | |
grapes, spicy pecans and poached chicken. Chris and Jason will make | :09:53. | :09:55. | |
their choices whilst we continue our exploration of Chinese food with Ken | :09:56. | :10:00. | |
Hom and Ching-He Huang. Well actually, this week it's just Ching | :10:01. | :10:04. | |
and she's heading off to a Sichuan pig farm for a feast of pork. I | :10:05. | :10:08. | |
suspect Ken took one look at the weather and headed back to the hotel | :10:09. | :10:12. | |
bar with a bottle of Burgundy to keep warm! Wise man. The climate | :10:13. | :10:19. | |
maybe more damp but it is contributing to the area as it is so | :10:20. | :10:28. | |
fertile, but it is known as the land of abundance. It is not only crops, | :10:29. | :10:43. | |
it also provides some of the country's largest amount of pork. | :10:44. | :10:50. | |
This farmer is different to those in the region. Because his pigs are or | :10:51. | :10:55. | |
beganic. Nearly three-quarters of all of the | :10:56. | :10:59. | |
meat eat no-one China is pork. To the Chinese, pigs symbolise vir | :11:00. | :11:09. | |
ality. Traditionally, they are always an important part of everyday | :11:10. | :11:11. | |
life. Wow, they are hungry. Although the | :11:12. | :11:18. | |
Chinese eat every part of the pig, they still get through nearly 2 | :11:19. | :11:22. | |
million a day. With so much pressure to churn out pork, or beganic | :11:23. | :11:27. | |
farming has not been a priority. So I am happy to discovers that Mr Ping | :11:28. | :11:32. | |
is obsessive about his pig's well being. He produces and mixes his own | :11:33. | :11:38. | |
feed. He has a rad call and an unusual approach to their health. | :11:39. | :11:48. | |
TRANSLATION: I can't believe that they eat so | :11:49. | :11:55. | |
well! Mr Ping's business started slowly. | :11:56. | :11:58. | |
But in the last five years, due to safety scares and expanding | :11:59. | :12:05. | |
middle-class, the or can Gibbing food industry has quadrupled. | :12:06. | :12:15. | |
-- or beganic. He has invited me to visit his house | :12:16. | :12:23. | |
and his wife and eat some supper. Mrs Ping prepared a selection of | :12:24. | :12:27. | |
different cuts of pork, boiled for 30 minutes. Before I cook, she wants | :12:28. | :12:32. | |
to show me some classic home-style dishes. Starting with a much-priced | :12:33. | :12:36. | |
cold salad. The pig's ear, people don't like it | :12:37. | :13:11. | |
in Great Britain but here it is really prized. | :13:12. | :13:15. | |
Before it can be eaten, the pig's ear salad must skoek for a couple of | :13:16. | :13:20. | |
hours in the spicy dressing, which is of course made with chillies and | :13:21. | :13:28. | |
Sichuan pepper. For all of the activity, it looks like I am in for | :13:29. | :13:35. | |
more than the simple supper I was expecting. Mrs Ping is preparing a | :13:36. | :13:40. | |
feast using every part of the pig! This is like a bridge pork of -- | :13:41. | :13:46. | |
rib. It is a wonderful way of steaming. There is water on the base | :13:47. | :13:51. | |
with a plate over the top. For her next dish, Mrs Ping is making a | :13:52. | :13:56. | |
local speciality. Cherry pork, made with soy sauce, a mix of caramelised | :13:57. | :13:59. | |
sugar and a touch of vinegar. Oh, it is juicy! Really tender and | :14:00. | :14:21. | |
very sweet. I'm planning to cook my host a dish | :14:22. | :14:29. | |
using more of the delicious belly. A Sichuan classic using twice-cooked | :14:30. | :14:40. | |
pork. Mr And Mrs Ping are clearly | :14:41. | :14:44. | |
particular about their food. They are both concerned that I will not | :14:45. | :14:45. | |
stick to the traditional recipe. The light is used for saltiness, the | :14:46. | :15:05. | |
dark is used for colour to caramel it. There are many different | :15:06. | :15:12. | |
variations, Mrs Ping likes to use the dark soy sauce, but I like to | :15:13. | :15:18. | |
mix the light and the dark. For my version of the dish, I am starting | :15:19. | :15:23. | |
with fermented black beans, mixing with chilli bean piece and frying | :15:24. | :15:29. | |
the mixture in hot oil. Twice-cooked pork is a stir-fry dish, using | :15:30. | :15:34. | |
slices of pork belly that have been boiled for half an hour. | :15:35. | :15:40. | |
I am going to add a little dark soy sauce. | :15:41. | :15:43. | |
And then a little bit of the light as well. | :15:44. | :15:49. | |
A little bit of sugar. The last ingredient in, as they only need a | :15:50. | :15:56. | |
minute or so, are the sprin onions. -- spring onions. | :15:57. | :16:03. | |
I hope they are going to enjoy this. He is so proud of the Sichuan | :16:04. | :16:20. | |
classic version of this dish, this is not good enough for him! | :16:21. | :16:42. | |
He says it is OK. It is salty but it is the not the real thing. Mr Peng | :16:43. | :16:53. | |
says it is good. Mrs Peng has made so many classic | :16:54. | :17:01. | |
Sichuan pork dishes, each using a different cooking method. It looks | :17:02. | :17:13. | |
amazing, all of the dishes together. This is Mr Peng's daughter. I will | :17:14. | :17:19. | |
ask her what she thinks of my twice-cooked pork. | :17:20. | :17:26. | |
She says it is good. It has a good taste. At least someone likes it! | :17:27. | :17:38. | |
There's no pleasing some people! Right, it's time to find out whether | :17:39. | :17:41. | |
Rashida is facing either food heaven or food hell. Your food heaven would | :17:42. | :17:50. | |
all this dark chocolate which I'll turn into a failsafe chocolate | :17:51. | :17:53. | |
fondant made with ground almonds and cornflour. It's served with sauteed | :17:54. | :17:56. | |
bananas, ice cream and a quick chocolate sauce. Or you could be | :17:57. | :17:59. | |
facing your food hell, a salad made from poached chicken, spicy roasted | :18:00. | :18:02. | |
pecans, candied grapes and it's finished with a creamy honey mustard | :18:03. | :18:12. | |
dressing. What do you think you are going to get? I am hoping for heaven | :18:13. | :18:16. | |
but it could be hell. It was never going to be that! Get | :18:17. | :18:22. | |
rid of that. You have your heaven. So, throw all of this chocolate in. | :18:23. | :18:32. | |
Yeah! Now throw in the butter. More butter! Well, on this show! Now | :18:33. | :18:38. | |
melt this down. Then we create the fritters. For that we are using corn | :18:39. | :18:46. | |
flour -- cornflour. Mixed together with sparkling water. That will be | :18:47. | :18:52. | |
for the fritters. I will prepare the moulds here. | :18:53. | :18:58. | |
How can I be useful? Butter the moulds. | :18:59. | :19:04. | |
I can do that. Now grate the chocolate fine. Better | :19:05. | :19:11. | |
to do it on paper. It is static, it never comes off the plate. So do it | :19:12. | :19:17. | |
on paper, it is easier to use. Butter the moulds. Really well. Then | :19:18. | :19:23. | |
pour the chocolate into the moulds. Probably two. That is enough for us. | :19:24. | :19:27. | |
So with all of your work, do you get time to cook at home? I do, but it | :19:28. | :19:32. | |
is simple. Straightforward cooking for me. What is the trademark | :19:33. | :19:38. | |
Rashida dish? Stir-fry. That's the one. | :19:39. | :19:43. | |
Yes, I can throw anything into it. I part from chocolate. | :19:44. | :19:49. | |
Well, we'll see! You never know. So the idea is that if you mix this | :19:50. | :19:53. | |
together. We want it to melt nicely. I will make a chocolate sauce out of | :19:54. | :19:57. | |
this. We are going to use water. I will | :19:58. | :20:03. | |
use sugar. A little bit of sugar. Make a stock syrup quickly and then | :20:04. | :20:08. | |
throw in the chocolate. Take it off the heat, it will basically stir | :20:09. | :20:13. | |
down. So when you are ready with the fritters, guys, if you can do that, | :20:14. | :20:19. | |
it would be great. Who wouldn't like that? ! I'm sorry, | :20:20. | :20:23. | |
look at that. It looks good. | :20:24. | :20:29. | |
So, two mixes. I will whip up egg whites. | :20:30. | :20:39. | |
We use the egg yolks for one. And when all of the chocolate and the | :20:40. | :20:45. | |
butter is melted, then we can throw in the sugar to the egg yolks. | :20:46. | :20:53. | |
That is the chocolate fondant part of it. | :20:54. | :20:59. | |
I think we are good. The ban -- the banana fritters are | :21:00. | :21:08. | |
on. Now we get the sugar caramelised for this. | :21:09. | :21:11. | |
See the concentration on your face there! I don't want to mess it up. | :21:12. | :21:23. | |
It is heaven, you know! So mix this together and then pour the chocolate | :21:24. | :21:28. | |
on. Pour it on to the egg yolks mixed | :21:29. | :21:35. | |
together. The egg whites are mixed up as well. The fritters are | :21:36. | :21:39. | |
happening over there. If we mix this together. You can do it. Throw in | :21:40. | :21:44. | |
the almonds. Throw in the cornflour. Keep mixing. | :21:45. | :22:07. | |
Then what we do now is fold in the egg whites that Jason has done | :22:08. | :22:12. | |
nicely. Quickly fold them in. You must be quick with that. You want | :22:13. | :22:19. | |
the air in but you don't want to mess around and leave them out of | :22:20. | :22:25. | |
the oven for too long. Once the mixture is like that, pour it in. | :22:26. | :22:36. | |
You leave room for it to rise? No, you have chocolate truffles that go | :22:37. | :22:43. | |
in the centre. Then we pour this over the top. | :22:44. | :22:49. | |
Oh! So you get the chocolate melted in the centre? That's the idea. | :22:50. | :22:56. | |
Then pop them in the fridge. Then from the fridge they need to | :22:57. | :23:01. | |
cook for eight minutes. The fritters come out and we are nearly there. | :23:02. | :23:12. | |
So, Cuban Fury, after it, are you keeping up the dancing? I try. I try | :23:13. | :23:18. | |
to do it when I can. I went to the premiere. All of the great dancers | :23:19. | :23:25. | |
in the film were dancing. I felt a little intimidated. | :23:26. | :23:27. | |
What about you? There are certain elements to take from it, certain | :23:28. | :23:35. | |
things you don't. I wonder, I remember watching the film and saw | :23:36. | :23:40. | |
Nick shafing his chest. That is the worst of it and then even worse than | :23:41. | :23:53. | |
that, I had to go for a spray tan. Lauft -- You can laugh, but they | :23:54. | :24:03. | |
used a litre on me. Jason, have you ever had a spray | :24:04. | :24:09. | |
tan? I get a thimble. They used a litre on me. I woke in | :24:10. | :24:16. | |
the morning, it was like I was a dead body decomposed in the bed. It | :24:17. | :24:24. | |
was horrendous. It left me mentally scarred. | :24:25. | :24:27. | |
It was the last time you have ever done that? Never again. | :24:28. | :24:34. | |
If you can take the fond ants for me. | :24:35. | :24:43. | |
Now the ice-cream. We take the iced bananas. | :24:44. | :24:55. | |
I like this recipe it is a good one. Are going to make the ice-cream. All | :24:56. | :25:00. | |
you use is vanilla like that and buttermilk. | :25:01. | :25:07. | |
In goes the sesame seeds. These are the fritters, so the caramel, the | :25:08. | :25:14. | |
fritters go into the caramel with the cease me seeds. Rolled around in | :25:15. | :25:22. | |
the mixture. Then to seal it all and stop it from cooking, put it in iced | :25:23. | :25:34. | |
cold water. It stops it from cooking. Meanwhile, the ice cleem. | :25:35. | :26:00. | |
Blitz it. -- ice cream. | :26:01. | :26:04. | |
You are making that work hard today! We need a bit of double cream. Keep | :26:05. | :26:23. | |
going. It has all gone wrong. | :26:24. | :26:32. | |
Just keep it going. It is nearly there. Right we have the sauce, we | :26:33. | :26:43. | |
have our fondant. Don't break the machine! Leave the machine! | :26:44. | :26:54. | |
Chocolate fondant. Lift this out. How are we doing? It's getting | :26:55. | :26:59. | |
there. So, like next Tuesday, we will have | :27:00. | :27:03. | |
ice-cream. That's OK, Football Focus starts | :27:04. | :27:08. | |
soon! We have time. That's the sauce to go with that. | :27:09. | :27:13. | |
The fritters, the ice cold fritters. We are nearly there. | :27:14. | :27:31. | |
Wow! GQ Man of the Year, here! But not here. | :27:32. | :27:40. | |
I know. Shall we go for a cup of tea? It is | :27:41. | :27:53. | |
nearly ready! I can do stuff trendy, you see? I can't dress trendy, I | :27:54. | :28:00. | |
went to one of your shops, the only thing that I could fit into was a | :28:01. | :28:05. | |
pair of socks. There you go, Rashida. Instant ice-cream. And the | :28:06. | :28:14. | |
hot fondant. Can I break into it? Off you go. | :28:15. | :28:19. | |
To go with this, Peter has chosen a Croix Milhas Rivesaltes Ambre. It is | :28:20. | :28:25. | |
from Tesco. Priced at ?4. 99. Are you happy with that? Yes! Delicious. | :28:26. | :28:32. | |
How cool you can make ice-cream that quickly. | :28:33. | :28:36. | |
And remember Cuban Fury is out on Valentine's Day. At a cinema near | :28:37. | :28:39. | |
you. Go see it. | :28:40. | :28:44. | |
Well that's all from us today on Saturday Kitchen Live. Thanks to | :28:45. | :28:47. | |
Jason Atherton, Chris Wheeler and Rashida Jones. Cheers to Peter | :28:48. | :28:50. | |
Richards for the wine choices! All of today's recipes are on the | :28:51. | :28:53. | |
website. Go to: bbc.co.uk/saturdaykitchen. You can | :28:54. | :28:55. | |
enjoy more of our Best Bites tomorrow morning at 11:00 on BBC2. | :28:56. | :28:58. | |
In the meantime, have a great day and enjoy the rest of your weekend. | :28:59. | :29:00. | |
Bye for now. | :29:01. | :29:03. |