:00:15. > :00:31.Good morning. Let's get cooking! This is Saturday Kitchen Live.
:00:32. > :00:35.Welcome to the show! Cooking with me in the studio today are a pair of
:00:36. > :00:38.chefs who are turning Birmingham into one of the country's top food
:00:39. > :00:41.destinations. First, a Saturday Kitchen favourite with a shiny
:00:42. > :00:52.Michelin star and a very unique style of modern British cooking.
:00:53. > :00:59.Glynn Purnell. Some amazing shoes there? They are for dancing.
:01:00. > :01:03.It say it is all! Next to him is a man making his debut on the show but
:01:04. > :01:06.he's already cooked his way to the Great British Menu banquet with his
:01:07. > :01:15.award winning Indian food. Aktar Islam. Good morning to you both.
:01:16. > :01:19.Glynn, what are you cooking, then? We have salt baked potato with
:01:20. > :01:23.chorizo mayonnaise. That sounds good and that is a
:01:24. > :01:28.little pickle? Yes, a little pickle on them.
:01:29. > :01:39.Aktar, follow that. I have some amaidsing lamb cut lets.
:01:40. > :01:41.Cook Cooked as new season lamb cutlet's marinated with dates and
:01:42. > :01:48.sultana spiced cardamom and cumin. Now you are doing this on the grill,
:01:49. > :01:54.but a and it othery oven is what you would normally cook in? Well, I
:01:55. > :01:58.could not find the oven, I had to improvise. So yes, this is a really
:01:59. > :02:04.simple way that works. And great on the barbecue as well?
:02:05. > :02:09.The weather is supposed to be getting warmer this weekend.
:02:10. > :02:12.We are hopeful So two very interesting dishes to look forward
:02:13. > :02:15.to. And we've got a line-up of fantastic foodie films from the BBC
:02:16. > :02:18.archive too. Today there are helpings from Rick Stein, Celebrity
:02:19. > :02:21.Masterchef, Ken Hom and Ching-He Huang. Now, our special guest today
:02:22. > :02:24.was part of one of the most successful boy bands of all time,
:02:25. > :02:28.Westlife. After 14 years, 12 world tours and an amazing 14 number ones
:02:29. > :02:31.with the band, he's now going it alone with his first solo album.
:02:32. > :02:41.Welcome to Saturday Kitchen, Kian Egan. Hello! That is a pretty
:02:42. > :02:46.serious career, really? Yes but, really, you are not talking about
:02:47. > :02:51.me! Most people recently would have known you from the jungle but what a
:02:52. > :02:55.career you have had in the band? Absolutely. Everything that happened
:02:56. > :02:59.with Westlife, I never expected any of that to happen in the first
:03:00. > :03:03.place. So everything that happens now, I have had my cake, this is the
:03:04. > :03:08.cherry on the top. Tp is unbelievable. I never expected this
:03:09. > :03:14.to roll from Westlife. I thought I was done. Are ready to go home an
:03:15. > :03:20.open up a coffee shop! And the single is out? It is out on March
:03:21. > :03:23.17th. So that is very exciting. We will talk about that a little
:03:24. > :03:27.later on. Now, of course, at the end of
:03:28. > :03:30.today's programme I'll cook either food heaven or food hell for Kian.
:03:31. > :03:33.It'll either be something based on your favourite ingredient - food
:03:34. > :03:37.heaven, or your nightmare ingredient - food hell. It's up to our chefs
:03:38. > :03:40.and a few of our viewers to decide which one you get. So, what
:03:41. > :03:42.ingredient would your idea of food heaven be? I love curries.
:03:43. > :03:46.Especially Indonesian curries. I have had some fantastic ones over
:03:47. > :03:50.the years. Beef is my meat of choice.
:03:51. > :03:54.And what about the dread dreaded food hell? Anything to do with crab.
:03:55. > :04:00.I would have thought that a guide from Ireland, all of that shellfish?
:04:01. > :04:04.I have never been a big fish eater in general, even though I did eat
:04:05. > :04:08.fish eyeballs in I'm A Celebrity, Get Me Out Of Here! But fish has to
:04:09. > :04:15.be plain for me to enjoy it. So crab is just... So it's either beef or
:04:16. > :04:19.crab for Kian. For food heaven, I've got one of the great Indonesian or
:04:20. > :04:22.Malaysian curries in mind, a beef rendang. The beef is cooked in stock
:04:23. > :04:25.and coconut cream with lemongrass, chilli, ginger and loads of spices.
:04:26. > :04:29.It's served with a pile of sticky rice and a home-made mango chutney.
:04:30. > :04:32.Or Kian could be having his food hell, crab and some delicate crab
:04:33. > :04:35.tortellini. The crab is mixed with cream, ginger and cayenne, made into
:04:36. > :04:41.tortellini and blanched. It's served with spring veg and a sauce made
:04:42. > :04:44.from the crab shells. The crab is mixed with cream, ginger and
:04:45. > :04:48.cayenne, made into tortellini and blanched. It's served with spring
:04:49. > :04:52.veg and a sauce made from the crab shells. If you'd like the chance to
:04:53. > :04:56.ask a question to any of our chefs today then call: A few of you will
:04:57. > :05:01.be able to put a question to us, live, a little later on. And if I do
:05:02. > :05:08.get to speak to you I'll also be asking if you want Kian to face
:05:09. > :05:15.either food heaven or food hell. Are you hungry? Very hungry. All I have
:05:16. > :05:21.had is a banana, getting ready for this.
:05:22. > :05:24.Well, it's time for some food. Right, cooking first is this fella.
:05:25. > :05:31.The Yummie Brummie, Glynn Purnell. So what are you making for us today?
:05:32. > :05:38.I am going to get you cracking with the veg. That is all sliced thinly.
:05:39. > :05:43.And I'm going to crack on with the potatoes.
:05:44. > :05:47.So, I am salt baking the potatoes. So industrial rock salt. It is
:05:48. > :05:53.heavy. It does not dissolve. So you would not make this out of
:05:54. > :05:58.sea salt? No, not the fancy stuff. This is the industrial stuff. You
:05:59. > :06:02.can put it on the driveway when it is frosty.
:06:03. > :06:09.Now we have egg white to help bind. So this is salt baking. I have seen
:06:10. > :06:16.other chefs doing salt baking potatoes. Tom Kerridge does it in a
:06:17. > :06:22.salt crush, his potatoes? He does it is really nice. This is a little of
:06:23. > :06:25.something that we do in the restaurant but also something that
:06:26. > :06:33.we can do at home. Now, you have Purnell's but another
:06:34. > :06:36.restaurant as well? Yes, we have the bistro.
:06:37. > :06:44.And the restaurant is doing really well.
:06:45. > :06:48.I used to sing, Westlife, in my first house with my wife.
:06:49. > :06:53.Is that really the type of thing that you should say? Are you a
:06:54. > :07:02.singer? No, I will not upstage an international pop star! That is not
:07:03. > :07:09.going to happen! Right, moving on to the recipe, what are we doing here,
:07:10. > :07:14.then? We have mixed the salt with some cayenne pep pepper and paprika.
:07:15. > :07:19.That is to coat the outside of the potatoes.
:07:20. > :07:24.These are waxy potatoes? Yes it helps to hold with the salt.
:07:25. > :07:27.Look at that, that will give a beautiful flavour and the skins will
:07:28. > :07:30.be amazing. That is the reason to leave them on
:07:31. > :07:36.there. There is a recipe that you can use
:07:37. > :07:43.with the potatoes, the French call it the rat.
:07:44. > :07:51.Yes, that is beautiful as well. Right, here I have different types
:07:52. > :07:59.of beetroot here, you want me to slice this? Yes, it is candy
:08:00. > :08:03.beetroot and golden beetroot. They are nice and small and sweet it will
:08:04. > :08:08.go well with the spiced mayonnaise that we are going to make. We put
:08:09. > :08:13.that in there. You can do these tomorrow in salt and the egg for
:08:14. > :08:17.your roast dinner. That will go great with a bit of pork or
:08:18. > :08:20.something. And the paprika is in there to help
:08:21. > :08:24.with the flavour of the chorizo? Yes.
:08:25. > :08:29.Now that goes in the oven for about 25 to 30 minutes.
:08:30. > :08:32.If you poke a hole and stab in the knife, you can see if they are
:08:33. > :08:37.cooked. Now to the mayonnaise, rather than
:08:38. > :08:42.using an oil and flavouring it with the chorizo, we are making a chorizo
:08:43. > :08:47.oil. So a lemon mayonnaise, you make a
:08:48. > :08:52.lemon oil. So we have the chorizo. We are using this on the salad. We
:08:53. > :08:57.don't want to throw anything away. To me, this is a little start. I
:08:58. > :09:01.don't want to get too excited about the weather but for me this is like
:09:02. > :09:07.the start of spring. Now, 2014 is looking busy for you.
:09:08. > :09:15.You have your first book out? Yes. It is amazing, really, as I really
:09:16. > :09:27.spell! So, we have had a spellcheck on the computer. The first book, it
:09:28. > :09:31.is called Crack Cracking Yolk and Pig's Tails.
:09:32. > :09:36.Unfortunately this dish is not in there, but there are also recipes
:09:37. > :09:41.and stories of life in the kitchen. So not just a cook book but a cook
:09:42. > :09:52.book with dishes from the restaurant and dishes you can cook at home. And
:09:53. > :09:56.some stories. You can imagine where some of the stories are coming from.
:09:57. > :10:07.That is out in May. So, this is on here. Basically you
:10:08. > :10:11.want to do this first. You need the hot oil, so you would do this a day
:10:12. > :10:16.in advance. So you cook the chorizo first and
:10:17. > :10:23.then let it cool. Yes, we are going to make a lovely chorizo oil. Then
:10:24. > :10:27.the veg that we have sliced. The little vinaigrette. That is 4-1 with
:10:28. > :10:32.the vinegar. And you want me to make the
:10:33. > :10:39.dressing? Yes. It is important to use normal veg
:10:40. > :10:44.oil? Plain veg oil. You want it to take as much flavour out as possible
:10:45. > :10:50.if you use the olive oil you are wasting the maund you get too much
:10:51. > :10:55.of the olive oil flavour. So, the chorizo have sweated off.
:10:56. > :11:00.And that has flavoured the oil that we have put in.
:11:01. > :11:04.Remember if you'd like to put a question to either Glynn or Aktar
:11:05. > :11:07.then call us now on: Calls are charged at your standard network
:11:08. > :11:13.rate. Also the reason why we have put the vegetables into iced water
:11:14. > :11:20.is they firm up and become crunchy. You can do it with salad leave,
:11:21. > :11:25.iceberg salad leaves, you can put them out and they come out with a
:11:26. > :11:29.frozen crunch to it, which is quite nice.
:11:30. > :11:36.So, that cools down there before we pass it off.
:11:37. > :11:42.You are doing the egg yolkes, the vinegar together and then you will
:11:43. > :11:49.also get some of the chorizo oil. Any particular white wine vinegar?
:11:50. > :11:53.No, just everyday white wine vinegar.
:11:54. > :11:59.When you talk about the recipe for this, you would soak those
:12:00. > :12:03.vegetables in a pickling liquid? This is a little quicker. You get
:12:04. > :12:12.the beautiful freshness of the vegetables. You can pickle them and
:12:13. > :12:17.jar them up. It could be more of a classic escabeche.
:12:18. > :12:20.There is the fennel in there for some sweetness.
:12:21. > :12:25.How long are the potatoes cooking for? About 30 minutes.
:12:26. > :12:31.Get the knife to poke it in the side, you can tell if they are
:12:32. > :12:36.cooked. What is great, you can turn the
:12:37. > :12:42.plate out into the middle of the table and get somebody to smash them
:12:43. > :12:48.it looks great. How can you tell if they are ready?
:12:49. > :12:57.We will look now. Get a little knife... Find yourself a little hole
:12:58. > :13:06.and poke it in there to see if they are cooked.
:13:07. > :13:13.So we can turn that out. I will get you a bowl. Is this how
:13:14. > :13:18.you serve it in the restaurant? Yes but don't eat the pebbles. And the
:13:19. > :13:24.best bit about this, there we go, they should fall out. So we have the
:13:25. > :13:31.beautiful little salt potatoes. Nice and hochlt
:13:32. > :13:37.Do you need waxy potatoes for this? Yes, these are called Apache
:13:38. > :13:49.potatoes. They have a beautiful skin to them.
:13:50. > :13:54.So use your fingers for the dish. Dip your potatoes in with the
:13:55. > :14:10.mayonnaise and dress it with a few bits of the crunchy chorizo.
:14:11. > :14:16.So we have the veg, the chorizo oil to finish. The potatoes, you scoop
:14:17. > :14:21.up the mayonnaise and you eat this beautiful starter.
:14:22. > :14:26.Easy as that. It looks delicious, what does it
:14:27. > :14:33.taste like? You will have to dive into this one. Just grab the
:14:34. > :14:37.potatoes and dunk them in. It is really simple to do but
:14:38. > :14:44.effective. You would look weird going into the
:14:45. > :14:50.supermarket to buy that salt. Yes. Raiding the salt bins.
:14:51. > :14:53.We need some wine to go with this. We sent our expert, Olly Smith out
:14:54. > :15:03.to Berkshire on a beautiful spring day. So what did he choose to go
:15:04. > :15:10.with Glynn's super spuds! I've come to the magnificent Cliff don House,
:15:11. > :15:20.built in 1666 by the Duke of Buckingham, home to Lord and Lady
:15:21. > :15:24.Astor. And made infamous by the Profumo scandal, but before we hit
:15:25. > :15:30.the shops, let's have a nosey around. With Glynn's potatoes and
:15:31. > :15:36.chorizo mayonnaise, you may be tempted to pick a white Rioja.
:15:37. > :15:40.Normally a pretty good bet, but when I paired it with the dish at home,
:15:41. > :15:46.the wine was great but the clash was epic. So I was delighted to find it
:15:47. > :15:52.was the Voignier that came to the rescue. It deserves far greater
:15:53. > :15:57.acclimate, this wine. So I am selecting a rising French star,
:15:58. > :16:01.allow me to introduce you to the Elegant Frog Voignier 2013.
:16:02. > :16:06.This winery's motto is old world wine with a new world attitude. That
:16:07. > :16:12.sense of fun spills into every bottle. It is leaping out of the
:16:13. > :16:16.glass! All of that trademark Voignier exotic character, somewhere
:16:17. > :16:21.between peach, apricot and pineapple. The sort of wine that
:16:22. > :16:27.makes you think of summer holidays, before you have even sipped it! That
:16:28. > :16:31.is a one-way tongue trip to dreamland. The thing that struck me
:16:32. > :16:35.about cooking Glynn's desh is the role of the chorizo and the
:16:36. > :16:41.sharpness of the vinegar in the salad. If you match a wine that is
:16:42. > :16:50.sharp, there is a clash. You need the richness to balance out the zing
:16:51. > :16:57.and the tang. Glynn's mayonnaise is fluffy and tangy. The creaminess and
:16:58. > :17:02.softness pairs up with this wine that make it is a trut and think
:17:03. > :17:10.about the vegetables and for that you need the roundness of Voignier
:17:11. > :17:19.to round this up and unleash their fabulous flavour. Glynn, you Yummy
:17:20. > :17:25.Brummie, this here is to your sensational dish, cheers! Cheers
:17:26. > :17:31.indeed. This is going down a treat.
:17:32. > :17:38.I told you I did not have breakfast. It is chorizo, like sausage,
:17:39. > :17:43.potatoes, mayonnaise it is great. What do you think of the wine? Yes,
:17:44. > :17:50.I am happy with Voignier. Happy with that? Yes, I am also a fan.
:17:51. > :17:55.It is a great wine. Coming up, Aktar has a great recipe
:17:56. > :18:12.using new season lamb, what are you doing with it? Once I clear my
:18:13. > :18:21.mouth! That is full of potato. Kitchen pickers wear big knickers!
:18:22. > :18:31.Told you! I am making a lovely piece of spring lamb with lovely cardamom
:18:32. > :18:35.and salad. Lovely. Coming up, Aktar has a great recipe
:18:36. > :18:39.using new season lamb to share with us. And don't forget you could ask
:18:40. > :18:42.Aktar or Glynn a question if you call this number: Standard call
:18:43. > :18:45.charges do apply of course. Now, it's time for another slice of Rick
:18:46. > :18:49.Stein's curry adventure through India. Today he's on the trail of
:18:50. > :18:58.the king of spices, cardamom. Take a look.
:18:59. > :19:07.Now for a lovely road trip to Kerala.
:19:08. > :19:12.This is a lovely opportunity to visit remember Allah. The famous
:19:13. > :19:17.hills are known as the Western Gats. Mile after mile of fertile
:19:18. > :19:24.plantations, producing a great array of spices like vanilla and cinnamon.
:19:25. > :19:32.We are travelling west, heading for the town of Thekade. Look at all of
:19:33. > :19:39.the shops, cheek by outline. I am reminded of the Costa Brava in the
:19:40. > :19:49.'60s. All shops sold the same thing, straw donkeys and Sombreros but here
:19:50. > :19:54.is it -- here it is hot and spicy all the way. I have just driven
:19:55. > :19:58.through there, and I am astonished by the number of shops selling
:19:59. > :20:04.spices, about 30 of them. It is item to how important food has
:20:05. > :20:08.become in tourism. You come to Kerala, somebody from Europe, now,
:20:09. > :20:13.and you don't go for the beach but for the trip into the hills and the
:20:14. > :20:17.spices. Kerala is known to have the best cardamoms and pepper in the
:20:18. > :20:27.world but I would not be surprised if it were not true for such things
:20:28. > :20:32.as cloves and cinnamon too! Just outside the village here is a
:20:33. > :20:39.plantation growing cardamoms and pepper. Do you know, I have been a
:20:40. > :20:44.chef for over 30 years, I did not have a clue as to how cardamoms
:20:45. > :20:49.grew. There is something tantalising and special about them. A sweet
:20:50. > :20:55.scent that transforms all curries. Well, I was wondering when I came
:20:56. > :21:00.here this afternoon, in the minibus, thinking I wonder what a cardamom
:21:01. > :21:05.is? It must be like a tea bush. Probably hanging from under the
:21:06. > :21:12.leaves but not a bit of it. These are cardamom, you cannot call them
:21:13. > :21:18.bushes but they are like a ginger or a galangal or turmeric and the
:21:19. > :21:23.cardamom podz grow down near the ground. The flowers pollinate them
:21:24. > :21:30.and the bees and they have these podz. They taste to me a bit like
:21:31. > :21:35.galangal more than ginger but when they are dried it becomes more
:21:36. > :21:39.subtle no wonder they call them the queen of spices.
:21:40. > :21:44.Well, if cardamom is the queen of spices, then pepper is certainly the
:21:45. > :21:48.king. It is what started the Portuguese quest to the east.
:21:49. > :21:55.Beginning the Spice Route as we know it. Today these little corns are
:21:56. > :22:02.said to outsell all other spices put together. The hills here provide a
:22:03. > :22:06.perfect growing environment. Lengthy monsoon rain, high temperatures and
:22:07. > :22:12.good shade. I mean look at that. It is not a pepper tree, there is no
:22:13. > :22:18.such thing as a pepper tree it is a vine. Most of the heat in Indian
:22:19. > :22:23.cooking comes from the chillies but there is nothing to beat pepper,
:22:24. > :22:27.especially in the south of India. Pepper really matters. It really is
:22:28. > :22:31.the king of spices. Thinking about it, that trade, boats coming from
:22:32. > :22:36.Europe, to India and back again it would have been worth in today's
:22:37. > :22:40.values, billions. I had the chance to taste a local dish using the
:22:41. > :22:46.freshly harvested spices from the plantation. Matthew, the owner, is
:22:47. > :22:52.cooking me a pork curry, flavoured with spices. Almost growing outside
:22:53. > :22:58.of the kitchen door! So here we are, then, the spices. They are mustard,
:22:59. > :23:03.cumin, cloves, crushed cinnamon and of course a couple of cardamom podz.
:23:04. > :23:10.Matthew has fried the pork with shallots, garlic cloves, green
:23:11. > :23:15.chillies and sliced ginger. Tell me about the cardamoms, why are
:23:16. > :23:20.they so important? It is a spice when used sparingly it is fantastic.
:23:21. > :23:26.It is subtle and nice. The moment you add a little extra, it can be
:23:27. > :23:31.overpowering. So traditionally in Indian home cooking you add just one
:23:32. > :23:36.or two podz, that is about it. Before serving, he brings the curry
:23:37. > :23:42.to a simmer with water and finishes off by adding tamarind and crushed
:23:43. > :23:46.coriander seeds. This recipe is from his grand mother, who Matthew says
:23:47. > :23:52.is the best cook he has ever known. They all say that, don't they but
:23:53. > :23:57.simply because she created delicious dishes out of very few ingredients.
:23:58. > :24:03.I am looking forward to this... It is totally delicious. What I really
:24:04. > :24:06.like about it, it is very simple. It has this vigorous, this
:24:07. > :24:12.fresh-tasting. It is what I liked about the dish,
:24:13. > :24:20.the freshness effect. It is not what we would call mass masala-fied. It
:24:21. > :24:24.is what Indian home cooking is all about.
:24:25. > :24:29.It is dancing food. It dances off the plate. I am getting a bit
:24:30. > :24:37.carried away but that is how I feel! Seeing all of the cardamoms gave me
:24:38. > :24:47.an idea for what is probably south India's most popular dessert,
:24:48. > :24:52.payasanne. It is a very simple dessert and after many sticky
:24:53. > :24:57.desserts, I found this a delight. Firstly, you have to reduce a lot of
:24:58. > :25:08.milk down to a little. While that is happening, in another pan, add a
:25:09. > :25:13.teaspoon of ghee. And then some vermicelli added to it. Cashew nuts
:25:14. > :25:21.and a handful of raisens are also fried in the ghee to garnish the
:25:22. > :25:26.dish. Once the milk is boiled, add the fried vermicelli and a good
:25:27. > :25:30.amount of sugar, but the main point is the cardamom. Green ones, never
:25:31. > :25:37.the black. That would give it a smoky flavour.
:25:38. > :25:42.One of the things that I really like to do filming here in India and
:25:43. > :25:47.collecting recipes, is to find things that I actually want to cook
:25:48. > :25:55.at home. This is one of them. It is a lovely, lovely sweet. Just a
:25:56. > :26:04.little bit of ice cold cream, beautifully flavoured with cardamom,
:26:05. > :26:13.yum. Cardamom is such a great ingredient!
:26:14. > :26:18.Do you agree Aktar? I do. Rick used his in that milky dessert.
:26:19. > :26:22.I like to use it in sweet things too and I am going to show you how to
:26:23. > :26:29.make a brilliant cardamom and coffee cake. We take sugar, throw it in
:26:30. > :26:33.with some butter and then I have cardamom that I will add. Now the
:26:34. > :26:42.coffee and the cardamom, firstly, there are the cardamom pods, that
:26:43. > :26:47.you grind up in a grinder. Then I add coffee essence. Then we add the
:26:48. > :26:52.eggs and the flour. I will serve this with a peanut ice-cream and
:26:53. > :27:00.some popcorn to go with it. It is really a simple pudding or
:27:01. > :27:05.dessert, but you want the butter at room temperature, otherwise you
:27:06. > :27:11.can't incorporate the eggs into it. I don't know if you are a keen
:27:12. > :27:18.baker? Baking is not my thing. I do a lot of the cooking at home, my
:27:19. > :27:23.wife has recently done some baking but we were shocked at the sugar and
:27:24. > :27:29.the butter, we were like, man, the calorie count! Don't worry about the
:27:30. > :27:35.calories! I don't know how many calories this has got in but, you
:27:36. > :27:42.know. Having a six-pack is not a must on this show! I once wrote a
:27:43. > :27:47.recipe for a magazine, they called me back questioning the calories per
:27:48. > :27:53.potion, I looked through it and figured out that we had forgotten
:27:54. > :28:00.the ice-cream as well, so there was even more calories! In goes the
:28:01. > :28:06.flour. If you do this by the machine it s. Up the kick mixture. Firstly,
:28:07. > :28:10.congratulations on the album. Thank you very much.
:28:11. > :28:15.You were saying earlier it was unexpected. And that everything
:28:16. > :28:21.after Westlife was a bonus. Was that really the case? Oh, yeah.
:28:22. > :28:27.Absolutely. Westlife ended in 2012. I had an amazing career with
:28:28. > :28:32.Westlife, 14 years at the top. I was doing a small bit of TV work. I was
:28:33. > :28:38.doing the Voice of Ireland. Do you enjoy that? I really did, but apart
:28:39. > :28:43.from that, I did a tiny bit of TV presenting. I thought that was it. I
:28:44. > :28:47.thought, that is cool. I have had an amazing time at the top. Grateful
:28:48. > :28:51.for everything that I had. I was asked to do I'm A Celebrity, Get Me
:28:52. > :28:57.Out Of Here! Two years in a row. I said yes the second time. I thought
:28:58. > :29:03.it wus just be a bit of fun. Often, when people do that, they
:29:04. > :29:11.want to progress forwards? But it was not the case for you? No, the
:29:12. > :29:15.jungle was just the experience. I like doing outdoor activities. So
:29:16. > :29:20.that is what it was for me, a cool experience. I came out and got
:29:21. > :29:28.offered a record deal. I thought, wow! Okay! I thought that has to be
:29:29. > :29:32.fun for one of the non-singers of Westlife. Now it is ready to rock
:29:33. > :29:38.and coming out in a week-and-a-half. It is scary.
:29:39. > :29:45.It is coming out on St Patrick's day as well? It was more like coming out
:29:46. > :29:53.near to Mother's Day. And it is personal, your wife is on
:29:54. > :29:57.track five? She is. I know normally, you get the cheese board out when
:29:58. > :30:11.you think of a husband and a wife singing together.
:30:12. > :30:17.Is it is yan -- Bryan Adams song? That was Run To You. This is I Run
:30:18. > :30:22.To You. It was close.
:30:23. > :30:30.Well, when you listen to the song it is not that cheesy. My wife is an
:30:31. > :30:38.amazing singer. I had to tell her to keep the vocal vocals simple, not to
:30:39. > :30:45.get too trily and frilly. She is an amazing singer, but I never expected
:30:46. > :30:51.it. It is a real bonus. So, it has been busy? It has been
:30:52. > :30:55.manic. I thought, let's just do that, and see where it goes from
:30:56. > :30:59.there. If there enough people interested in doing a tour, I will
:31:00. > :31:03.do a tour. It is as simple as that, really.
:31:04. > :31:07.Now, to recap, we now have popcorn in here.
:31:08. > :31:12.I love popcorn. If I go to the cinema, it is a mix of sweet and
:31:13. > :31:17.salt. You get a handful of sweet and a handful of salt.
:31:18. > :31:22.You don't want salty popcorn. I like the contrast of the two of
:31:23. > :31:31.them in the same box is so nice. Is it? You have never done it? No!
:31:32. > :31:36.It's got to be sugar on it! No! Now, mix this and pour it over the top.
:31:37. > :31:43.There is a little bit of oil there. I was going to use butter but I was
:31:44. > :31:48.not allowed to! Too many calories. We did not mention the title of the
:31:49. > :31:53.album? It is called Home. It is the lead track of the album it is a song
:31:54. > :31:58.that had been sitting on my iPod for a while. It is a great track. It
:31:59. > :32:02.resonated with me with everything going on, being away from my family,
:32:03. > :32:06.doing I'm A Celebrity, Get Me Out Of Here! You realise it is what we care
:32:07. > :32:12.about the most. It is getting home to your family, and to your little
:32:13. > :32:16.boy. I have a little boy who is two years and three months. He is
:32:17. > :32:21.probably watching. Hi, buddy! Is there a temptation to
:32:22. > :32:26.think, put your feet up, after 14 years? Yes and no.
:32:27. > :32:30.You can't live your life like that, just doing nothing.
:32:31. > :32:34.You can't turn down these opportunities. They are amazing to
:32:35. > :32:40.be given them. So, yeah, when somebody is asking me to release an
:32:41. > :32:46.album, I never expected that to come in my lifetime so, why not? It is
:32:47. > :32:51.not about how well it does, or how successful it is, I get the
:32:52. > :32:56.opportunity to do it. If people buy it, I am blown away.
:32:57. > :33:02.And the temptation, it must be to look at what Take That has done, to
:33:03. > :33:07.reform. It is something to go back to. For me, I would find it strange
:33:08. > :33:11.if Westlife never stood on a stage again, but that is not to say that
:33:12. > :33:16.it will or will not happen, but it has been just two years. You don't
:33:17. > :33:21.know what will happen in the next five to ten years. Some may decide
:33:22. > :33:25.it is a thing of the past, had an amazing time doing but let's not go
:33:26. > :33:31.back there, or we could all say, let's do it. So, it is really early
:33:32. > :33:35.for me to think about that. We are all only finding our feet as
:33:36. > :33:44.individuals. We have been together since 16 and 17 years of age.
:33:45. > :33:50.The original band, Simon Cowell did not have many good things to say
:33:51. > :33:56.about it? Excuse me! I interviewed him a few weeks ago and pulled him
:33:57. > :34:02.up on that. He said he was not talking about me! I knew he would
:34:03. > :34:08.say that! But, Simon, I think, we were pretty ugly, I will give him
:34:09. > :34:15.that much when he first met us, but he got his hands on us with a good
:34:16. > :34:19.stylist and dresser and glammed us out.
:34:20. > :34:23.Do you miss it at all? I miss the boys. Doing things on your own is so
:34:24. > :34:28.different. It is such a different experience. So I miss that. I miss
:34:29. > :34:33.bouncing around the country with the lads, having a laugh. And I miss the
:34:34. > :34:38.performing, being on stage, but in front of an audience. Hopefully if
:34:39. > :34:43.the album does well, you will be back.
:34:44. > :34:49.Fingers crossed. With a brummy backing singer!
:34:50. > :34:57.Birmingham is great. The brummy fans are amazing. Have the boys heard
:34:58. > :35:04.your album yet? I have been text messaging them and tweets. We are
:35:05. > :35:08.all genuinely good friends there. Is no nasty rivalry. And everybody is
:35:09. > :35:12.doing well since it all finished so it is quite good.
:35:13. > :35:16.Great. So what will I be cooking for Kian
:35:17. > :35:20.at the end of the show? It could be his food heaven, beef and an Asian
:35:21. > :35:23.style beef rendang curry. The beef is cooked slowly in stock and
:35:24. > :35:25.coconut milk along with chilli, ginger, turmeric, lemongrass and
:35:26. > :35:29.loads of other spices. It's served with sticky rice and some home-made
:35:30. > :35:32.mango chutney. Or Kian could be facing food hell, crab and crab
:35:33. > :35:35.filled tortellini. I'll mix the crab with ginger, cream and a little
:35:36. > :35:38.cayenne pepper, make my tortellini and gently blanch them. They're
:35:39. > :35:40.served with a few seasonal veg and rich sauce made from the crab
:35:41. > :35:41.shells. and gently blanch them. They're
:35:42. > :35:44.served with a few seasonal Some of our viewers and the chefs in the
:35:45. > :35:48.studio get to decide Kian's fate today. But you'll have to wait until
:35:49. > :35:51.the end of the show to see the final result. Happy with that? It is
:35:52. > :35:56.amazing. The amount of flavours in here is incredible.
:35:57. > :36:00.About 1200 calories, is all it is! I lost a lot of weight in I'm A
:36:01. > :36:04.Celebrity, Get Me Out Of Here! But I can put some of that back on.
:36:05. > :36:08.There are a lot of flaifs here, which is great but you can pick them
:36:09. > :36:13.out as you go along. I suppose that is why you are on
:36:14. > :36:18.television, as you are pretty good. I would give it up but they keep
:36:19. > :36:20.inviting me back again! Right, let's get more action from Celebrity
:36:21. > :36:23.Masterchef. The three hopefuls are cooking a meal for some former
:36:24. > :36:25.finalists. Afterwards one of them will have to leave the competition.
:36:26. > :36:43.Let's see what happened! Today, you are not just cooking for
:36:44. > :36:47.John and I, we have three previous MasterChef finalists, including two
:36:48. > :37:04.winners. It is your food. Do it well, you stay in the competition.
:37:05. > :37:15.Ladies and gentlemen, let's cook. The contestants have one hour and 15
:37:16. > :37:21.minutes to cook a . -- to cook a two-course meal. They
:37:22. > :37:25.will have to impress three outstanding former finalists, and
:37:26. > :37:30.show that they are worthy of progressing in the competition.
:37:31. > :37:40.Today it is about potential. I want to see a serious plate of food.
:37:41. > :37:46.Emma, hello! This is a nerve-wracking round. I remember it
:37:47. > :37:53.so well, but I'm hungry, and I don't like eating rubbish food! I'm hoping
:37:54. > :37:57.to see some nice food. I want to see a little bit of character and I want
:37:58. > :38:05.to see that they have care bad what they have cooked.
:38:06. > :38:14.You look like you are focussed today. What are you going to cook? I
:38:15. > :38:20.am doing a version of mussels with smoky bacon and cream.
:38:21. > :38:26.OK. For the second course it is a salt-crust baked sea bass with a
:38:27. > :38:37.confit of potatoes, tomato and basil and a fennel and lemon mayonnaise.
:38:38. > :38:42.You wowed us yesterday, are you going to continue to wow us? I am
:38:43. > :38:47.going to do as well as I can. Denise, I am looking at your
:38:48. > :38:51.ingredients, you are not doing a dessert? I am doing a starter and a
:38:52. > :39:01.main. What are you cooking? Haka chicken?
:39:02. > :39:07.Is that from New Zealand? No it is with ginger and garlic, so it feels
:39:08. > :39:14.a little bit like Chinese food. And what is the other dish? Squid
:39:15. > :39:20.with Sichuan pepper and spiced rice. Where is your confidence level? It
:39:21. > :39:28.is amazing when your are praised, your confidence soar soars, but I
:39:29. > :39:34.have to get with it. As we are all aware, things can go wrong on the
:39:35. > :39:38.day! Phillips, you have made amazing progress in the competition, can you
:39:39. > :39:42.continue to progress? I hope so. I am confident with the dish I am
:39:43. > :39:48.making. I hope that you like it. What are you cooking for us? I have
:39:49. > :39:54.minted lamb chops and spring onion mash. And I have a creamy garlic
:39:55. > :40:00.mushroom starter. Tell me about the mushrooms, I don't
:40:01. > :40:04.understand them? It is creamy garlic mushrooms.
:40:05. > :40:15.Served? In a bowl with topped grated parmesan.
:40:16. > :40:28.Ade's menu leaps out and says to me, here is a man with ambition and he
:40:29. > :40:38.wants to produce tasty, tasty food. You have about seven minutes left on
:40:39. > :40:44.the first course, Ade. It smells great, Ade. I like a lot,
:40:45. > :40:47.mate. I like, I like, I like. Good lad.
:40:48. > :40:55.Sorted. Thank you very much, off you go.
:40:56. > :41:04.But hurry back, you have work to do! Well, hello! How are we all doing?
:41:05. > :41:10.Very well, please, we are hungry. It is my version of mussels made
:41:11. > :41:18.with smoky bacon, cream and white wine. It looks beautiful.
:41:19. > :41:24.The combination of mussels and garlic, to me is heaven. I just
:41:25. > :41:28.adore it. He's got the balance, I think,
:41:29. > :41:33.beautiful. Not too much cream but enough. You can taste the mussels.
:41:34. > :41:39.For me, the mussel has to shine through. Fantastic. I would happily
:41:40. > :41:44.pay for that in a restaurant. This is delicious. Under normal
:41:45. > :41:49.circumstances, I would lap it up, but as we have more to come, I
:41:50. > :41:58.won't, but I will just have another spoonful. It is a really lovely bowl
:41:59. > :42:03.of mussels. The sweetness of the tarragon with the rich stock and the
:42:04. > :42:07.touch of cream. It is not the most challenging dish
:42:08. > :42:11.but it is faultless. What do you have left to do? I have to get the
:42:12. > :42:17.sauce into a consistency that works and I have to get the fish out of
:42:18. > :42:22.the salt. You have Fife minutes, Ade, you have
:42:23. > :42:27.to portion both of the fish. Yes, I may be late. Come on, little
:42:28. > :42:33.fish. Very good indeed. That is a pretty
:42:34. > :42:40.thing, Ade. That has taken seven minutes to do
:42:41. > :42:46.the first two plates. It looks amazing. The sauce and the
:42:47. > :42:54.potatoes. You are five minutes over now. We
:42:55. > :43:01.really need to push you mate, we have to get you out. Happy? Yep.
:43:02. > :43:11.The chef does apologise for the slight tarrediness! Thank you. We
:43:12. > :43:18.have a sea bass, cooked in a salt crust with the confit of potatoes,
:43:19. > :43:29.tomato and basil with a fennel and lemon sauce. It sounds yummy.
:43:30. > :43:35.Yes, I hope it is. The sea bass is cooked beautifully.
:43:36. > :43:39.The lemon and the fennel sauce is incredible, and beautiful. My sea
:43:40. > :43:43.bass is beautiful it is moist it is tender, it tastes lovely, with the
:43:44. > :43:50.sauce, with the lemon coming through. I really, really like it.
:43:51. > :43:53.I love that fish. That fish is so soft, but those potatoes are not
:43:54. > :43:56.cooked. But the flavours on the plate are
:43:57. > :44:06.stunning. The whole thing works perfectly. I think it is delicious.
:44:07. > :44:12.Nice work, Ade, and you can see how the others get on in about 20
:44:13. > :44:16.minutes or so. Still to come this morning on Saturday Kitchen Live,
:44:17. > :44:19.Ken Hom and Ching-He Huang are up in the mountains of China. Ching's
:44:20. > :44:23.fishing with the village women, then helps Ken cook a feast of chicken,
:44:24. > :44:26.pineapple and baked fish for the village chief. Aktar and Glynn will
:44:27. > :44:29.be relieved to know that after last week's pancake EGGs-ursions we're
:44:30. > :44:52.back to normal and making omelettes again. Hooray! I don't think the
:44:53. > :44:56.chefs need any more EGG-ing on as they battle it out to claim the
:44:57. > :44:59.SMASHING title of omelette king of Birmingham! And will Kian be facing
:45:00. > :45:03.food heaven, a classic beef rendang with sticky rice? Or food hell, crab
:45:04. > :45:06.tortellini? Right, let's cook our next dish and at the hobs is a new
:45:07. > :45:12.face to Saturday Kitchen. It's Aktar Islam. So what are you making today
:45:13. > :45:17.Aktar? . James, lamb cutlets. It is a great celebration of this product.
:45:18. > :45:24.Fantastic. Can you explain how they are made? Those go under the grill,
:45:25. > :45:29.a couple of minutes to colour them, but the lamb, we have two stages of
:45:30. > :45:33.marinade. The first things first is to go in with the garlic and ginger
:45:34. > :45:36.piece. And can you slice that lime for me,
:45:37. > :45:41.chef. So we put in the piece, followed
:45:42. > :45:45.by... So you say this is the first stage of the marinade? Yes, so all
:45:46. > :45:50.of the mar United States that we do, we always have a first stage with
:45:51. > :45:55.garlic, ginger, lime juice and salt. So that is like the preseasoning.
:45:56. > :46:07.So is this everything that goes on the and it other? That is right, yes
:46:08. > :46:14.-- Tandoor. . And what is that? Ginger, garlic and
:46:15. > :46:27.salt and lime, water to get it moving.
:46:28. > :46:32.Then you coat the lamb with it. So, tell me about the restaurant,
:46:33. > :46:40.then. You have had it in Birmingham for a while? Lasan has been open
:46:41. > :46:45.since 2002. We are coming up to the 12th birthday. It has been a
:46:46. > :46:50.phenomenal success. Last year I opened another restaurant, I opened
:46:51. > :46:54.an Argentine. It has been fantastic. It is about the great British
:46:55. > :46:59.produce, combining it with the Indian flavours. So the second stage
:47:00. > :47:01.of the marinade is simple. Everything goes into the special
:47:02. > :47:06.spice grinder. This is from India? It has. All of
:47:07. > :47:13.the way from India. It is fantastic. I don't leave home without it.
:47:14. > :47:18.But we have sultanas, dates, brown onions which we deep fry and dry
:47:19. > :47:25.out. Then we put garlic. You can buy the onions? Yes.
:47:26. > :47:31.Are they the Kibble onions? That is a little dry by comparisons.
:47:32. > :47:36.You can't buy them, then! Just make them, chef.
:47:37. > :47:45.The blender has an alarm clock on it? It did have. I had it installed.
:47:46. > :47:52.In rehearsal, while blending, his mobile phone fent off! So this is a
:47:53. > :47:57.normal food processor? It is, yes. It gets a really fine piece out of
:47:58. > :48:03.it the garlic and ginger going in. Can you check the lamb, chef. A bit
:48:04. > :48:07.of chilli to counteract the sweetness from the date and the
:48:08. > :48:14.sultanas. There is lime going in and some cream.
:48:15. > :48:18.So the reason for this is to get the tandoor appearance. You could
:48:19. > :48:24.barbecue this? But if the marinade sticks to the bars it burns on to it
:48:25. > :48:29.that is why we suspend it so it stays on to the lamb as opposed to
:48:30. > :48:38.going on to the tray. OK, so you cannot barbecue it, then.
:48:39. > :48:44.What I do is get some foil and make rolls out of it and use them as
:48:45. > :48:49.ledges. But the method of the secures on the
:48:50. > :48:59.tray is brilliant. That is genius. Yes.
:49:00. > :49:04.It's not very quiet this machine? ! It debts the -- it gets the job
:49:05. > :49:10.done. Now we have a smooth piece. This is
:49:11. > :49:15.the yoghurt. I have strained it in cheese cloth to get rid of the
:49:16. > :49:25.excess moisture. So a thick yoghurt.
:49:26. > :49:35.Yes. How is that looking, chef? They are
:49:36. > :49:39.fine! Cool. So the marinade is nearly there.
:49:40. > :49:46.We want to take it until it is smooth. So I would take it a little
:49:47. > :49:51.further but... For now we will just deal with it as it is, but it is
:49:52. > :49:56.almost there. So are the two restaurants different
:49:57. > :50:01.in terms of the menu? One is fine dining and one is not? Yes. The
:50:02. > :50:09.Argentine restaurant that we opened that is about great quality produce,
:50:10. > :50:14.good beef. Whereas Lassn is about the experience, to come in, spend
:50:15. > :50:21.the entire eefenning with us, as we are lovely! But it is all about
:50:22. > :50:25.different takes on Indian food and an alternative approach to India,
:50:26. > :50:31.but two different ends of the spectrum. I have also another
:50:32. > :50:36.restaurant we have done, that is all about Indian street food.
:50:37. > :50:40.So the lamb is marinaded in the lovely marinade.
:50:41. > :50:46.People have seen you before on TV. It is not your first appearance but
:50:47. > :50:51.you have been on the Great British Menu? Yes, I have done that.
:50:52. > :50:56.And the latest brief? Yes, that is fantastic. It is all about
:50:57. > :51:01.celebrating D-Day. It is a great brief. I cannot say much about it,
:51:02. > :51:06.but it is one that I have enjoyed doing.
:51:07. > :51:09.It is 70 years, this year? It is. And at the end you get the
:51:10. > :51:15.opportunity to cook for the veterans. It is amazing.
:51:16. > :51:24.Fantastic. Now, I secure these up. I use two to create a ledge. It make
:51:25. > :51:31.it is easier to turn it. These are French trimmed, so the
:51:32. > :51:37.bone has been taken out. Can you do it with chicken thighs?
:51:38. > :51:46.It works really well. And turkey. Christmas! Obviously a bitterliy but
:51:47. > :52:20.don't forget. A bitterliy? ! We need to get summer
:52:21. > :52:30.out of the way first! ORCEDWHITE Now, in the piece we have some chat
:52:31. > :52:40.Marsala, And a little bit of this in there? Yes, the yoghurt, the green
:52:41. > :52:46.chillies, a little bit of heat and this purees it into a chutney? Yes,
:52:47. > :52:52.that is what we call it. We add a little more. There you go.
:52:53. > :53:00.Put the lid on and on that you have the lemon juice.
:53:01. > :53:08.And some more chat Marsala? Why e. Which one is it? That one.
:53:09. > :53:14.Can people buy this? You can get it in supermarkets. It is amazing how
:53:15. > :53:21.it is coming along. Now, I will get the lamb out.
:53:22. > :53:30.So the lamb is just under the grill in the oven? That's right.
:53:31. > :53:34.Hopefully, we will value a lovely pink cutlet.
:53:35. > :53:39.And now you want a bit of butter? Yes, and then some fresh cardamom
:53:40. > :53:45.powder. So this is a raw spice? Yes, it has
:53:46. > :53:50.a different flavour to when it is cooked through.
:53:51. > :53:54.And the chaat. That is our seasoning. Job done.
:53:55. > :53:59.And you put the sauce on it. You want the dressing with it, the
:54:00. > :54:13.marinade. So you keep that on it. Yes.
:54:14. > :54:24.It looks pretty good that. It look looks amazing.
:54:25. > :54:27.So, tell us the name of that, then? That is new season lamb cutlet's
:54:28. > :54:29.marinated with dates and sultana, spiced with cardamom and cumin
:54:30. > :54:31.served with green chutney and Kachumbar salad.
:54:32. > :54:34.Trust me if the weather is good this weekend, you have to try this dish.
:54:35. > :54:42.It is fantastic! I know it is fantastic and it tastes fantastic as
:54:43. > :54:45.well! Dive into that one. The marinade for this, it is
:54:46. > :54:51.incredible. The trick is, it needs to be
:54:52. > :54:55.caramelised. You want the bitterness from the sugar, the sweetness and
:54:56. > :55:04.the tanginess from the limes and the cardamoms.
:55:05. > :55:09.That is fantastic. Right, we need some wine to go with
:55:10. > :55:12.this. Our expert, Olly Smith is in Maidenhead this week. So what did he
:55:13. > :55:20.choose to go with Aktar's lovely lamb? With Aktar's legendary lamb,
:55:21. > :55:30.you may be tempted to think, spicy tucker and lung for a lush bottle of
:55:31. > :55:36.Riesling or this excellent xrafrm of Golden Valley. However, you can have
:55:37. > :55:40.great success pairing red wines with spicy dishes, especially when it is
:55:41. > :55:47.with lamb. Just remember to avoid reds that are too old or too heavy.
:55:48. > :55:51.With that in mind, I am picking a bargain from the south of France.
:55:52. > :55:57.Will welcome to Corbieres Languedoc 2011. On the lamb! This wine comes
:55:58. > :56:04.from one of the most productive wine areas in the south of France. It is
:56:05. > :56:11.an area that specialises in Syrah, green ash and the reason that the
:56:12. > :56:20.wines pair brilliantly with lamb is thanks to a compound called typ --
:56:21. > :56:26.tymol. The wine is laid within juicy ripe
:56:27. > :56:31.fruit. That is what I am looking for to resonate with the sultanas and
:56:32. > :56:37.the dates in the dish and to balance out the spice. Thinking about the
:56:38. > :56:42.texture, the cream, the lamb and the rich yoghurt. The wine has a lovely
:56:43. > :56:47.flavour but a soft texture, perfect for blending with each bite and
:56:48. > :56:54.finally, the fragrant ingredients in the dish, the ginger, cardamom and
:56:55. > :56:59.mint chuty, this wine has the perfect youthfulness to bring out
:57:00. > :57:08.and have aed vans the very vibrance. Aktar, here's to your luscious lamb,
:57:09. > :57:11.cheers! Cheers indeed. Difficult to match that but I think he has got it
:57:12. > :57:15.right. I think it is lovely it is working
:57:16. > :57:21.well with the lamb and the marinade. It has a lot of tannin, that cuts
:57:22. > :57:26.through the sweetness. I think it is fantastic and the wine is great.
:57:27. > :57:31.Happy with that? It is unbelievable. It is early in the morning but I
:57:32. > :57:33.want it all now! Right, let's get back to Celebrity Masterchef where
:57:34. > :57:36.there's an elimination looming. First though it's Denise's turn to
:57:37. > :57:48.feed those former finalists. Take a look. You have four minutes, Denise.
:57:49. > :57:52.Are you done? No drama. Well done you.
:57:53. > :58:06.OK. Wish me luck. Go get them, girl. Here we go.
:58:07. > :58:12.Hi! How nice to meet you. Hello! So, what you have, ladies and
:58:13. > :58:17.gentlemen, is salt and pepper squid with raita with a little bit of
:58:18. > :58:18.tamarind in it. I hope that you enjoy.
:58:19. > :58:31.Thank you. Here goes. Oh, this is everything
:58:32. > :58:37.that confirms why there is no point in eating squid. Oh, golly. Although
:58:38. > :58:44.the yoghurt and the tamarind sauce is perfectly lovely on its own, I am
:58:45. > :58:49.not convinced that the squid and it are ideal bed fellows. She has not
:58:50. > :58:53.set out to fail but, unfortunately for me, she has.
:58:54. > :58:58.I really like the flavours of the five spice around the squid but the
:58:59. > :59:01.squid is too chewy. The batter has fallen off or it is soggy, that is
:59:02. > :59:07.not great. So what is left to do for the main
:59:08. > :59:14.course, Denise? OK. I am almost on time. I have my bindis on the go, I
:59:15. > :59:20.have the Haka chicken on the go. Here is the rice.
:59:21. > :59:26.Almost on time? I know that as late. Three minutes left. I love the
:59:27. > :59:33.smells. We have to go now quickly.
:59:34. > :59:35.That's it. Let's go.
:59:36. > :59:45.Good luck. Thank you.
:59:46. > :59:52.The main. Oh! We didn't know what to expect.
:59:53. > :00:05.What you have on the plate is something called Haka chicken. Thank
:00:06. > :00:09.you, it smells gorgeous! There is a hell of a kick of chilli in there.
:00:10. > :00:14.It made me reach for the water rather than the wine. That says
:00:15. > :00:18.something. I really like the dish. I love the Chile, the taste from the
:00:19. > :00:21.chicken, the saffron rice is gorgeous.
:00:22. > :00:26.It delivers. It packs a punch. The flavours just
:00:27. > :00:31.hit you. It may look a fright but it tastes
:00:32. > :00:33.really good. It is cooked well with beautiful Asian flavours but it
:00:34. > :00:47.looks untidy. We have four minutes until we go out
:00:48. > :00:51.with the starters. Are you on time? The starters will be fine.
:00:52. > :01:01.You have got the garlic and the cream in them? Yes.
:01:02. > :01:06.One minute. What is left to do on the plates? Grate some parmesan
:01:07. > :01:10.cheese. To be fair, you have been clever
:01:11. > :01:18.with the presentation. It looks elegant.
:01:19. > :01:24.Thank you. Good luck. Well done.
:01:25. > :01:34.Thank you very much. Hello everybody. How are you?
:01:35. > :01:43.Hungry! We have some creamy garlic mushrooms, topped with parmesan.
:01:44. > :01:52.Thank you, Phillips. The only technical ability in this
:01:53. > :01:57.plate is he has peeled mushrooms and grated some parmesan. I think you
:01:58. > :02:00.are being unfair. I like it but the rich variety of mushrooms is
:02:01. > :02:07.enormous it is half the dish it could have been.
:02:08. > :02:12.Looks it tastes of mushrooms, cream, cheese, you can taste every
:02:13. > :02:18.ingredient, but really? Button mushrooms? It is almost impossible
:02:19. > :02:23.to overcook a button mushroom and almost impossible to not grate
:02:24. > :02:30.cheese. I hope that the main is delicious!
:02:31. > :02:34.Is the sauce made? I have not made the sauce yet.
:02:35. > :02:53.Come on, then. Let's go. Is your lamb OK in the oven? Wow!
:02:54. > :02:57.Your time is up. You have to get the rings off and we have to go.
:02:58. > :03:16.Well done. Hello. Thank you, this is minted
:03:17. > :03:21.lamb? It is. You have minted lamb chops with
:03:22. > :03:28.spring onion mash, mint and rosemary sauce and a side of carrots. Thank
:03:29. > :03:37.you. Oh, it is mint and rosemary. Oh,
:03:38. > :03:43.dear. Is it pink? No. Oh, dear.
:03:44. > :03:48.Well it is quite chewy. At least we have sharp knives to get
:03:49. > :03:53.through it. I'm really disappointed. The lamb is overcooked and tough. I
:03:54. > :03:59.have big lumps of spring onion in the mash that do nothing. Then the
:04:00. > :04:06.sauce, which kind of hits your mouth like an acid sweetness. This has
:04:07. > :04:14.failed. What the heck is that? I have just made an oil spill! Crikey!
:04:15. > :04:20.Wow! That mint sauce is one of the worst I have r tasted. The mashed
:04:21. > :04:26.potatoes has lumps in it and hunks of raw spring onion. The lamb is
:04:27. > :04:30.overcooked and it has gone tough and chewy.
:04:31. > :04:39.This cooking highlights Phillips lack of experience.
:04:40. > :04:45.What a day, I am, I have to say, in part, a little disappointed, Gregg.
:04:46. > :04:50.Thank you for the hard work today. Days like today are stressful. One
:04:51. > :05:03.of you, we have decided, is leaving the competition.
:05:04. > :05:06.The contestant leaving us is... Phillips.
:05:07. > :05:13.Sorry, my friend. Thank you. Thanks for the
:05:14. > :05:16.experience. Next week four more celebrities
:05:17. > :05:19.enter the competition. Right, it's time to answer a few of your foodie
:05:20. > :05:23.questions. Each caller will also help us decide what Kian will be
:05:24. > :05:29.eating at the end of the show. So who do we have first on the line? It
:05:30. > :05:34.is Michael from Belfast. What is the question for us? I have a fresh
:05:35. > :05:41.lobster. I would like to know the best way of cooking it and a good
:05:42. > :05:47.red sauce to go with it. Well kill the lobster, hiemly, put
:05:48. > :05:53.it in the freezer, put it to sleep and straight into boiling water
:05:54. > :06:03.after. Split it in half, put it together with butter, coupin,
:06:04. > :06:07.coriander, fresh ginger and bind it together and pour it over the
:06:08. > :06:12.lobster. You are set. Would it work with the marinade you
:06:13. > :06:19.did earlier? Yes. Or, classical, butter, garlic,
:06:20. > :06:24.parsley. Or a therm dor sauce. Four choices there. What dish would
:06:25. > :06:29.you like to see, heaven or hell? Well, he is Irish, so it has to be
:06:30. > :06:35.heaven. There you go. Mark from Aldershot,
:06:36. > :06:40.what is your question for us? I have a fillet of pork in the freezer. I
:06:41. > :06:46.live on my own. I don't want to waste it. I want to do something
:06:47. > :06:52.with it and keep it preserved. So no fat in there it must be cooked
:06:53. > :06:58.simply. You can have two meals out of it. Split it in half. Poke holes
:06:59. > :07:09.in it, stuff with bakedon in one half. Or chorizo, have it with pasta
:07:10. > :07:12.or a roast dinner. And the second day, stair fry it. So two different
:07:13. > :07:20.methods there. I think that the stir-fry is good.
:07:21. > :07:37.Or take the medallions and cut it up, batter it out and pan fry it
:07:38. > :07:45.with butter and breadcrumbs. Lovely. So, what dish would you like to see
:07:46. > :07:52.for Kian? Hell. And Mike, what is your question?
:07:53. > :07:59.Nonsugar puddings. Sugar-free puddings? You can use
:08:00. > :08:02.fruit. Reduce a sweet wine and marinade the fruits with the sweet
:08:03. > :08:09.wine. You can do bananas, chop them up,
:08:10. > :08:15.freeze them and blend them with a bit of buttermilk. You don't have to
:08:16. > :08:18.add any sugar but just vanilla and buttermilk. You have a great
:08:19. > :08:24.ice-cream. And the yoghurt we used, whipped
:08:25. > :08:27.with a little bit of double cream and cardamom powder. That is
:08:28. > :08:33.amazing. What would you like to see at the
:08:34. > :08:40.end of the show? Heaven, please. Good! Right it is time for the
:08:41. > :08:47.omelette challenge. The usual rules apply. You are about 29 seconds,
:08:48. > :08:52.Glynn but who would you like to beat on the board, Aktar? I would like to
:08:53. > :08:59.be close to this side. OK, so that but only quicker. I know
:09:00. > :09:01.you have been practising! Put the clocks on the screens, please.
:09:02. > :09:27.Three, two, one, go! You are in trouble, you are in
:09:28. > :09:38.trouble! Making sure that he gets on the board now.
:09:39. > :09:47.Once they have made it they stand back. Yes, I'm worried, I am making
:09:48. > :09:51.you eat that! This one... There is shell in that.
:09:52. > :10:00.That is a milkshake with skin! That is what that is.
:10:01. > :10:06.An egg shake! That is scrambled egg, chef. That does not count.
:10:07. > :10:14.You wanted to beat Glynn? You have beaten him. You did it in 27. 28
:10:15. > :10:30.seconds. That puts you there. Next to Cyrus.
:10:31. > :10:35.No, there he is, next to Ching. I have really struggled over the
:10:36. > :10:39.last few years. I have put in the effort, chef.
:10:40. > :10:45.It has paid off. Take that back to Birmingham with you. You have done
:10:46. > :10:53.it. You needed to beat 21. 48 to get in the top ten. You did it in 21.
:10:54. > :10:59.72. It does not put you in there but just outside! I tried so hard.
:11:00. > :11:03.Like the school report, please try harder next time.
:11:04. > :11:06.So will Kian get his food heaven, a classic beef rendang with sticky
:11:07. > :11:09.rice? Or his food hell, crab tortellini. Glynn and Aktar will
:11:10. > :11:13.make their choices whilst we take a trip to China with Ken Hom and
:11:14. > :11:15.Ching-He Huang. They're still up in the mountains, and today they're
:11:16. > :11:19.cooking for a village chief. Kian may have faced a few eating
:11:20. > :11:22.challenges on I'm A Celebrity but Ken and Ching have a challenge of
:11:23. > :11:34.their own today - water centipede! Check this out. Whilst Ching and the
:11:35. > :11:40.women go river fishing for some of tonight's ingredients, the chief and
:11:41. > :11:47.I are going to cook a dish each with the chicken to feed ten people. I am
:11:48. > :11:52.cooking this, using groentsz resourced from within 50 yards from
:11:53. > :11:56.where I am standing. Even the sauce for the marinade is home-made. I
:11:57. > :12:02.asked the chief for rice wine. This is a home-made brew that he makes.
:12:03. > :12:06.Oh, God. If I taste this, I won't be able to cook.
:12:07. > :12:12.I am leaving the chicken to marinade for half an hour in the light soy
:12:13. > :12:16.sauce and the chief's home brewed wine.
:12:17. > :12:21.The ladies here do all of the fishing for their village. There are
:12:22. > :12:28.more than 600 rivers in the area. Millions of them de depend on these
:12:29. > :12:33.rivers for food and water. I have never seen this unique way of
:12:34. > :12:37.fishing. They have just overturning rocks and getting in there. You
:12:38. > :12:41.sandwich the net between the feet and using the hands bring up the
:12:42. > :12:50.vegetation and the seabed into the net.
:12:51. > :12:55.Oh! Crab! Living below China's official poverty line, the Dai women
:12:56. > :13:00.cannot afford to overlook a potential source of protein in the
:13:01. > :13:14.river. She has said you can eat this. It is like a weird river
:13:15. > :13:19.centipede thing. Argue! -- argh! She has just decapitated it! She can eat
:13:20. > :13:23.it, she says it is delicious! For the time being, the women are safe
:13:24. > :13:32.to fish in the waters, but this may not be the case for longer. In
:13:33. > :13:35.recent years, many of the u -- Yunana's waterways have become
:13:36. > :13:40.contaminated from the pollution from the cities, less than 40 miles away.
:13:41. > :13:44.Back at May's house, we are preparing our river catch. I came to
:13:45. > :13:53.China to expand my knowledge of Chinese cooking. Learning how to gut
:13:54. > :13:58.a centipede is certainly doing that. Women know how to cook! And the men
:13:59. > :14:10.wash the dishes. I understood that bit! So I have the small river fish
:14:11. > :14:18.and local garlic. The wild garlic. Some ginger and small chillies. Then
:14:19. > :14:20.the Vietnamese mint. And they have some coriander as well and some
:14:21. > :14:27.spring onion. I am going to make a classic Dai
:14:28. > :14:31.dish of fish, cooked in banana leaves.
:14:32. > :14:38.My grand mother would peel it. The Chinese believe when you peel ginger
:14:39. > :14:43.there becomes more heat, more yang, more fiery. If you keep the ginger
:14:44. > :14:48.dish on it is more ying, more cooling.
:14:49. > :14:55.I am putting chopped ginger, garlic and chilli on to a banana leaf.
:14:56. > :15:01.Scrutinised by my sous chef, keen to offer tips. She says that I have to
:15:02. > :15:04.chop it more. To chop all of the herbs together so it is fine. I
:15:05. > :15:10.would have thrown it all together, but this is the way that they are
:15:11. > :15:17.used to do it. So we put this all on the leaf like that. Wrapping the
:15:18. > :15:21.food in a banana leaf seals in the moisture and the flavour.
:15:22. > :15:25.Then you tie it. She is just securing the package
:15:26. > :15:32.within bamboo. I am planning to steam the fish but
:15:33. > :15:37.my sous chef has other ideas. I would normally cook it like
:15:38. > :15:42.that... But she is saying it is taster like this, than steaming it.
:15:43. > :15:46.She says if you steam it, it doesn't taste very good.
:15:47. > :15:56.While it cooks for 20 minutes, May offers me an appetiser.
:15:57. > :16:00.So, this is a baby centipede. The water centipedes have been boiled in
:16:01. > :16:08.a broth of ginger, chillies and herbs. She says not to be afraid, to
:16:09. > :16:13.just eat it. It is like the texture of prawn. It
:16:14. > :16:18.is like a river prawn. It is not bad.
:16:19. > :16:23.Not bad, actually. At the chief's house, he is doing
:16:24. > :16:28.his bit to prove that not all men are useless in the kitchen. He is
:16:29. > :16:32.making chicken soup with ginger and chilli. This dish is simple. He is
:16:33. > :16:36.smart not to do anything complicated, but I think that people
:16:37. > :16:42.don't realise that when you are cooking at home, to keep it simple.
:16:43. > :16:49.I am using chilli and garlic to make a favourite dish. Chicken stir-fry
:16:50. > :16:54.with fresh herbs. I am putting the chicken in. Adding in the marinade
:16:55. > :16:58.there. Then I will add all of my lovely herbs here.
:16:59. > :17:03.This is what I love about Chinese food. All you need is a wok, a flame
:17:04. > :17:11.and fresh ingredients to make a simple and a delicious supper.
:17:12. > :17:14.To go with the chicken, I am making a classic Yunan dish, pineapple
:17:15. > :17:30.rice. The key ingredient in the dish is
:17:31. > :17:36.precooked cold rice, ideally, a day old, stir fried in hot oil. To break
:17:37. > :17:41.up the clumps, give the rice a good stir. Then add the pineapple and the
:17:42. > :17:46.fresh mint. The wood fire give it is a lovely
:17:47. > :17:54.smoky flavour. With fresh local ingredients, this is traditional
:17:55. > :18:03.village cooking at its best. In Thailand we say fragrant. When it
:18:04. > :18:09.smells good. We say "hom" we are ready. We have to wait for Ching and
:18:10. > :18:15.the rest of the women with the fish. Everyone is hungry. This is the ban
:18:16. > :18:19.aria leaf-wrapped fish. Beautiful.
:18:20. > :18:25.She says it is very good. This is a soup that the chief made.
:18:26. > :18:36.Delicious. And this is pineapple rice.
:18:37. > :18:40.Do you know what you just ate? No? It is a centipede.
:18:41. > :18:46.Oh, it is an interesting flavour. Ment It is quite sweet? Yes but I
:18:47. > :18:50.would not order it every day. So inspired by the use of the local
:18:51. > :18:53.ingredients. Fishing for your own fish.
:18:54. > :19:00.They are really close to the earth. Nature, yes.
:19:01. > :19:04.There'll be more from Ken and Ching on next week's show. Right, it's
:19:05. > :19:07.time to find out whether Kian is facing either food heaven or food
:19:08. > :19:11.hell. Your food heaven would be this beef which I'll cook very slowly in
:19:12. > :19:14.stock and coconut milk with cardamom, cumin coriander, lemon
:19:15. > :19:16.grass, chilli and loads of other spices. It's served with some
:19:17. > :19:20.classic sticky jasmine rice and a home-made mango chutney. Or you
:19:21. > :19:23.could be facing your food hell, this incredible crab which I'll use to
:19:24. > :19:27.fill tortellini along with ginger, cream and a touch of cayenne. It's
:19:28. > :19:39.served with a bisque and a few spring vegetables. What do you think
:19:40. > :19:45.you're getting? Well they stuck with you, only because he wants a signed
:19:46. > :19:52.album! So, we have a shin of beef. This is a basically one pot and
:19:53. > :19:57.chuck it all in, but we seal it off first to colour.
:19:58. > :20:04.Do it in two pans, otherwise it sweats.
:20:05. > :20:09.So because there is so much beef, just separate it? The temperatures
:20:10. > :20:16.of pan would reduce down if you add it all in, then you would not sweat
:20:17. > :20:23.it properly, you would not get the colour on there.
:20:24. > :20:30.So, also we have sliced onions, chillies, garlic.
:20:31. > :20:37.I like spices. I am a spice boy. In the jungle, you cooked most of
:20:38. > :20:42.the meals in there? About 80%. I stir fried everything.
:20:43. > :20:45.You don't get the choice? That's it. The equipment is minimal. No salt,
:20:46. > :20:51.pepper. So it was a case of, I tried to
:20:52. > :20:56.fatten everybody up. Any time we got potatoes, to shallow fry them, stuff
:20:57. > :21:01.like that, put a bit of calories back into us. All of the fruit and
:21:02. > :21:08.stuff like that, just tried to sweeten it up. Saving the weird
:21:09. > :21:11.fruits to try to make funky teas. Otherwise you are drinking boiled
:21:12. > :21:17.water. So any fruit we got. We got a butter
:21:18. > :21:21.ham. That worked well as a tea it really flavoured the water nicely.
:21:22. > :21:26.So that was good. Right we are chopping this up, nice
:21:27. > :21:30.and fine. Throw it all in.
:21:31. > :21:36.Really? Scotch bonnet is what we should have in there! You can have.
:21:37. > :21:41.There is even hotter as well. So chuck all of that in there with
:21:42. > :21:46.the ginger, garlic and the lemongrass. So the album it is
:21:47. > :21:51.coming out on the 17th of March? That's right.
:21:52. > :21:56.It is solo. Solo, all on my own! It is
:21:57. > :22:02.brilliant. So exciting. I never expected it to come my way. I am
:22:03. > :22:07.rolling it with, enjoying it. Loving the idea of doing music again.
:22:08. > :22:13.When you get an offer like from the studio, do you have to call your
:22:14. > :22:17.mates? I did. I phoned them up and said, should I do this. They were
:22:18. > :22:20.like do it. My wife was a big influence on my decision. Obviously
:22:21. > :22:26.you talk about everything at home with your loved one. She had a huge
:22:27. > :22:31.influence on me. Putting the seal of confidence back into my mind. Saying
:22:32. > :22:35.you have to do it. When you get an opportunity like that, it does not
:22:36. > :22:41.come around often. So why not. When it came to the songs I got my mates
:22:42. > :22:47.involved. I realised that the music I made would not necessarily, I
:22:48. > :22:52.don't know if my mates would listen to, so I stopped asking them after
:22:53. > :22:57.about a week, when I got weird suggestions.
:22:58. > :23:07.There is a great mix on the album? I tried to not stay 1 million miles
:23:08. > :23:13.were Westlife I did not want to alienate the audience. And then on
:23:14. > :23:18.top of that, being a little more me, so getting it rocky and punchy with
:23:19. > :23:23.lots of guitars. I am all about the epic feel to music.
:23:24. > :23:27.So that is what I went for. I took country songs and de-Taiwaninged
:23:28. > :23:35.them. It is not what you expect from you? When you see me in the music
:23:36. > :23:52.videos, I have an electric guitar, I am rocking out. It is a little more
:23:53. > :23:59.Bon Jovi and Bryan Adamsesque. So, the boys can explain what they
:24:00. > :24:06.are doing. I am chopping the mango. Aktar has the spices.
:24:07. > :24:12.Coriander seeds in there, term rim, star anise. Lots of coriander seeds.
:24:13. > :24:19.Then the beef. I feel like I am in the way but if I
:24:20. > :24:25.move, I will knock everything over. There is sugar and vinegar in there.
:24:26. > :24:32.You go for it. Put them in. The same time. It makes more sense.
:24:33. > :24:38.There you go with. Put the spices in. Give it a stir, chef. Don't move
:24:39. > :24:47.the pan, just stir. Don't call me, chef! You have been
:24:48. > :24:53.promoted! Around here, the bay leaf, the coriander, the lemongrass, in
:24:54. > :24:57.with the beef stock. You are reducing that down with the
:24:58. > :25:00.spices. It is getting thick. So we add the mango to bind it all
:25:01. > :25:06.together. That is the key to it.
:25:07. > :25:11.I love mango. Mangos, chillies and lime. I always make a salsa for the
:25:12. > :25:16.top of fish. We have the green mango. That is
:25:17. > :25:23.harder but you can get both from the supermarket.
:25:24. > :25:28.I am more of a yellow mango man. In with the coconut milk. And obviously
:25:29. > :25:33.because we use the beef shin this take as long time to cook. So what
:25:34. > :25:37.is brilliant is lamb shanks. If you are worried about the
:25:38. > :25:48.calories, can you use a nicer cut of beef? Why not. It is a bit late now.
:25:49. > :25:51.It is just a question. No! No! You need coconut milk in it, that is the
:25:52. > :25:58.key. You can buy low-fat coconut milk.
:25:59. > :26:03.Can you? Can you really? You can. It is light coconut milk.
:26:04. > :26:10.Yeah! You can also buy margarine but we're not using that! I only use
:26:11. > :26:14.margarine! Then you can pop it on the stove and gently cook it. The
:26:15. > :26:19.key to this, more than anything else, is the long and the slow
:26:20. > :26:24.cooking. That is what you want. So a good two to three hours. Then we
:26:25. > :26:30.have this rendang that we have here. What we will do to finish it off is
:26:31. > :26:37.add chopped coriander. Throw that in. And coriander in the chutney and
:26:38. > :26:46.a bit of coriander into here with the rice.
:26:47. > :26:57.Glynn can fin finish this off and I will season that. You can stop doing
:26:58. > :27:06.that. So we mix this together. Add a bit
:27:07. > :27:10.of seasoning on there. Salt. -- some salt. Then hopefully we have the
:27:11. > :27:13.rice. Thank you.
:27:14. > :27:27.Nearly there. The smells are incredible.
:27:28. > :27:39.That is a Glynn portion. What are you doing? Just trying to
:27:40. > :27:43.save some for afterwards! Now we put the mango chutney. And then the
:27:44. > :27:49.rendang. That is this beef.
:27:50. > :27:55.Look at that. It smells brilliant. It smells good, the coconut in
:27:56. > :28:00.there. The chilli. The seasoning at the end.
:28:01. > :28:07.Incredible. Proper grub. Dive into that.
:28:08. > :28:10.What about this? That will be ready next week, Kian, don't worry about
:28:11. > :28:16.that. And Olly has chosen a Leyda Reserva
:28:17. > :28:23.Syrah 2011. It is from Majestic, priced at ?8. 99.
:28:24. > :28:31.Oh, my God, it is amazing. Ten seconds to go, tell us the name
:28:32. > :28:40.of the album? Home! I don't want to say buy it... Buy it! Glynn has
:28:41. > :28:43.reserved his copy! Well that's all from us today on Saturday Kitchen
:28:44. > :28:46.Live. Thanks to Aktar Islam, Glynn Purnell and Kian Egan. Cheers to
:28:47. > :28:49.Olly Smith for the wine choices! All of today's recipes are on the
:28:50. > :28:51.website. Go to: bbc.co.uk/saturdaykitchen. You can
:28:52. > :28:56.enjoy Best Bites tomorrow morning on BBC 2 at the earlier time of 9.45am.
:28:57. > :28:59.We'll be back next week at 10am. In the meantime, have a great day and
:29:00. > :29:02.enjoy the rest of your weekend. Bye!