:00:10. > :00:20.Good morning. We're here to warm you up with a sizzling selection of
:00:20. > :00:35.
:00:35. > :00:39.spicy food today. This is Saturday Kitchen Live! Welcome to the show.
:00:39. > :00:42.Our two chefs cooking live in the studio today both love to use lots
:00:42. > :00:44.of spices but in very different ways. First, she's the Queen of
:00:44. > :00:54.Eastern Mediterranean cooking and her food is almost as glamorous as
:00:54. > :00:56.
:00:56. > :00:59.she is. It's the shrinking violet, Silvena Rowe! I Next to her is the
:00:59. > :01:02.chef in charge of three of the best Indian restaurants in London.They
:01:02. > :01:05.all have two things in common, the word "Cinnamon" in the title and
:01:05. > :01:08.this man's name above the door. Didn't write that! It's Vivek Singh.
:01:08. > :01:13.Good morning to you both. So Silvena what's on the menu from
:01:13. > :01:16.you? I'm doing a Ottoman lamb, fig and prune with saffron and rose
:01:16. > :01:24.water rice pilaf. Perfectly seasonal.
:01:24. > :01:31.Where is it from? It is from the Ottoman Empire. It is the Sultan's
:01:32. > :01:39.favourite. It truly is. I had it cooked by one of the best chefs in
:01:39. > :01:45.Istanbul. It is stunning. Vivek, what are you doing? Well,
:01:45. > :01:53.I'm doing roast loin of venison with meatballs and roasted. The
:01:53. > :02:01.sauce is corn meal based. You are also helping me to do the meatballs.
:02:01. > :02:03.They are delicate, but they are gold foiled also! Unbelievable! So,
:02:03. > :02:06.So two delicious dishes and two very different meatballs to look
:02:06. > :02:09.forward too. We've also got our usual brilliant line-up of films
:02:09. > :02:12.from the BBC archives for you too. Today we've got Rick Stein and
:02:12. > :02:15.brand new Saturday Kitchen, episodes of The Great British Menu
:02:15. > :02:17.and Rachel Koo. Now, our special guest today has been one of the
:02:17. > :02:27.professional dancers on Strictly Come Dancing since the very
:02:27. > :02:33.
:02:33. > :02:38.beginning, that's nine series! But he has, sadly, been knocked out.
:02:38. > :02:40.So, the bad boy This series his partner was Olympic heroine,
:02:40. > :02:43.Victoria Pendleton, who ,sadly, has been knocked out. Of Strictly Come
:02:43. > :02:53.Dancing? But that means he's free to join us on Saturday Kitchen,
:02:53. > :02:57.
:02:57. > :03:02.it's Brendan Cole. You were knocked out eight weeks in? Yes, but
:03:02. > :03:06.Victoria was not the Olympic dancer that we thought she may be, but
:03:06. > :03:14.eight weeks is respectable, we have to give her that.
:03:14. > :03:24.Semi-final, me! Even you were surprised at that one, weren't
:03:24. > :03:25.
:03:25. > :03:28.you?! How can we forget! Of course, at the end of today's programme
:03:28. > :03:31.I'll cook either food heaven or food hell for Brendan. It'll either
:03:31. > :03:39.be something based on your favourite ingredient, food heaven,
:03:39. > :03:42.or your nightmare ingredient, food hell. So, food heaven, what is it?
:03:42. > :03:47.Chicken. Roasted with a bit of butter.
:03:47. > :03:54.Well it is cold, even the reindeers have gone. They are warming up in
:03:54. > :04:02.here! What about the dreaded food hell? I am not a big lover of fish.
:04:02. > :04:09.Apart from the odd bit of telepia. It is Australian! But, yes, fish on
:04:09. > :04:18.the menu, it is not for me. Well, we have got trout. So, either
:04:18. > :04:21.chicken or trout for Brendan. It's either chicken or trout for
:04:21. > :04:24.Brendan. For his food heaven I could do something that is pretty
:04:24. > :04:27.much most people's food heaven, a roast chicken dinner! The chicken
:04:27. > :04:30.is rubbed in butter and simply roasted. It's served with a sage
:04:30. > :04:33.and onion stuffing, bacon wrapped chipolatas, bread sauce and a pile
:04:33. > :04:36.of game chips. Or Brendan could be having his food hell, trout and a
:04:36. > :04:39.classic combination. Trout with almonds. The fish is seasoned and
:04:39. > :04:42.stuffed with a scallop mousse then baked in the oven. It's served with
:04:42. > :04:45.a simple nut butter sauce and toasted flaked almonds. Well you'll
:04:46. > :04:49.have to wait until the end of the show to find out which one Brendan
:04:49. > :04:53.gets. If you'd like the chance to ask a question on the show then
:04:53. > :04:57.call: A few of you will be able to put a question to us, live, a
:04:57. > :05:00.little later on. And if I do get to speak to you, I'll also be asking
:05:01. > :05:04.if you want Brendan to face either food heaven or food hell. So start
:05:04. > :05:07.thinking. Right, let's cook and waiting at the hobs is a woman who
:05:07. > :05:16.never fails to blow us away with her cooking and her personality,
:05:16. > :05:20.it's Silvena Rowe. Great to have you on the show. A knew studio as
:05:20. > :05:24.well. I am impressed. It is really
:05:24. > :05:30.classic. This dish blew me away, there is no
:05:30. > :05:34.fat in it. It is so good for you, so healthy, full of the most
:05:34. > :05:38.delicious wonderful seasonal fruits. So what I have here, I am going to
:05:38. > :05:42.start you off with. There is a little bit of fat, there
:05:42. > :05:45.is some butter here? That is for is some butter here? That is for
:05:45. > :05:49.the rice. I have lamb loin here. You can use
:05:49. > :05:54.neck if you want, but then just remember to cook it for longer.
:05:54. > :05:59.What I want to do is roast the rice in the butter a little bit to give
:05:59. > :06:05.it nuttiness. Then the saffron with the rosewater together.
:06:05. > :06:11.Rosewater?! Yes, rosewater, darling. Where I come from, we use it with
:06:11. > :06:16.the rose petal. It gives a wonderful notions, you know!
:06:16. > :06:21.granny would use rosewater, you know, in a bath! She didn't eat it
:06:21. > :06:25.that much! Well, your granny had class and taste, what can I say,
:06:25. > :06:32.you know? So, basically, just let the saffron and the water go
:06:32. > :06:37.together. Add it to the rice. Then add in the stock, almonds and
:06:37. > :06:41.cook it as you cook your life, slowly on a medium heat! So, the
:06:41. > :06:47.stock in there, the honey and the almonds? Yes, absolutely.
:06:48. > :06:51.What I am doing now, I am flaking the lamb. Using a dry pan I will
:06:51. > :06:56.burn it. You are going to what? Burn it a
:06:57. > :07:01.little, but brown it, really. My English is going to pieces, I can't
:07:01. > :07:08.concentrate when I'm around you, jails. It is difficult. Now with
:07:08. > :07:12.Brendan in the studio, really it is getting ridiculous. Two dancers,
:07:12. > :07:20.what can I say. Sorry, Brendan, did I refer to
:07:20. > :07:26.James as a dancer?! He is! So, warm butter, pomegranate and honey go in
:07:26. > :07:35.here. This is the base of our delicious sauce. This is what makes
:07:35. > :07:41.the Ottoman cuisine really the amazing cuisine. It is magical,
:07:41. > :07:45.flying 1,000 culinary nights! So, once this is a little more brown.
:07:46. > :07:53.What was an Ottoman, the man with the fury hat? There are many of
:07:53. > :08:01.them. They were like Sultans, Turkish kings. Once upon a time the
:08:01. > :08:11.Ottoman Empire ruled the world. The old conStan ti nopele is still on
:08:11. > :08:13.
:08:13. > :08:20.the old spice road -- Constaniple. We are using the spices like
:08:20. > :08:25.saffron, cumin, pomegranate, et cetera.
:08:25. > :08:32.The rosewater it is strong? Yes, just a little bit of it.
:08:32. > :08:38.So, after you brown the meat, you put in the fruit.
:08:38. > :08:46.You don't chop them up? Do I look like a person that chops up? No,
:08:46. > :08:51.just chuck it in. But now, I want you to make some
:08:51. > :08:57.herbs there, and chop them up. You, you are doing some television?
:08:57. > :09:02.I was doing a country cook-off, I was pronounced the Queen of
:09:02. > :09:11.Yorkshire cuisine. So I am now your daughter. You may be the son. Oh,
:09:11. > :09:18.my God, I am so good at it, it is in my blood, if you want a
:09:18. > :09:25.Yorkshire pudding, talk to me. If you want a Brecon, speak to me. I
:09:25. > :09:30.was there, ruling the Yorkshire da Dales. He a crown, I had a cup,
:09:30. > :09:39.everything. Teller, James, teller.
:09:39. > :09:44.Where were you? I have never about there. From the big city you take a
:09:44. > :09:53.big train, then a little train, then another little train it was
:09:53. > :09:59.amazing. The train went backwards and forwards. The seats were like
:09:59. > :10:04.that, it was an amazing experience. What did you learn in Yorkshire?
:10:04. > :10:08.Well, I learned how to cook the best Yorkshire, love! Do you want
:10:08. > :10:13.this in there? The dishs were simple there.
:10:13. > :10:19.They were very clean, but the people were amazing. Wonderful.
:10:19. > :10:23.We went to many county shows where farmer's wives and women who have
:10:23. > :10:28.been local were competing in their cooking for years. We saw the best
:10:29. > :10:35.of the best. We saw the most incredible home-made butter and
:10:35. > :10:40.cheeses. It was phenomenal. I was impressed. You should do more
:10:40. > :10:45.of Yorkshire pudding and Yorkshire tarts and these kind of things that
:10:45. > :10:50.are like muffins, but they are not muffins.
:10:50. > :10:55.A bun?! Yes, a bun. I didn't get on very well with the accent. So, here
:10:55. > :11:01.we have it cooked a little longer. How are we doing with the rice?
:11:01. > :11:06.rice is done. James, the apple! doing these.
:11:06. > :11:10.The meatballs! What are you doing, I need tiny meatballs. They go in
:11:10. > :11:14.here. Go and wash your hands.
:11:14. > :11:24.Please. Oh, really! Be quiet for a minute!
:11:24. > :11:27.
:11:27. > :11:34.If you have questions, go to this number:
:11:34. > :11:38.Shall I slice this! Sorry, Brendan! No, James, don't start dancing now
:11:38. > :11:45.please it is dangerous. It still has the core in.
:11:45. > :11:51.So, Brendan you said earlier, you said you could lift me up without a
:11:51. > :11:57.problem? Apparently you have been trained to lift heavy people?
:11:57. > :12:03.Very. James cannot lift me up! What?
:12:03. > :12:09.can't lift me up, darling? No. No. No. I don't know what they taught
:12:09. > :12:13.him in Strictly Come Dancing. What if I was his partner? He would be
:12:13. > :12:17.in trouble. He would have a hernia. Maybe I
:12:18. > :12:24.could lift him up. Now, what about the dish? Plating
:12:24. > :12:29.time. What are you doing, this is not a pie! Right, rice? Is it
:12:29. > :12:38.ready? Yes. Can you form it here.
:12:38. > :12:44.Yes, I will do it all. Yes, exactly, why are you here, I will do it
:12:44. > :12:51.myself. You can't get the staff nowadays. I don't want the rice
:12:51. > :12:56.grains around it. Please! The people we employ here! Look how
:12:56. > :13:01.shiny this is doing now. How are we doing? This is lovely
:13:01. > :13:09.and tkphrosy. Never mind that. That is fine. -- glossy.
:13:09. > :13:14.It has collapsed! It is fine. It is beautiful. I love the way that this
:13:14. > :13:21.becomes very sweet. Where is this from, any way? On
:13:21. > :13:25.your travels? This is obviously clearly not a Yorkshire dish?
:13:25. > :13:30.from Istanbul. The flavours in the dish are also old British. In the
:13:30. > :13:34.old Victorian times, all of those amazing flavours were brought here.
:13:35. > :13:41.Victorian cooking uses a lot of saffron and a lot of rosewater as
:13:42. > :13:45.well. The prunes and the figs too? Yes.
:13:45. > :13:48.Remember coming into Christmas we love dried fruit in this country so
:13:48. > :13:53.much. Can we have some pretty things.
:13:53. > :13:55.So, tell us what this is again? This is Ottoman lamb, fig and prune
:13:55. > :14:03.with saffron and rose water rice pilaf. Look what you have done?!
:14:03. > :14:09.Yes, that is what it is! That is good.
:14:09. > :14:13.I'm sorry, Brendan. This was not me! As you can see, you can't get
:14:13. > :14:15.the staff nowadays.$$NEWLINE I did not follow any of that. I'm sure
:14:15. > :14:22.you can get the recipe on the internet.
:14:22. > :14:27.There is a lot of lamb in there? Yes, but you are a dancer. It has
:14:27. > :14:33.lots of fruit. This has zero fat in there. I don't know about that. It
:14:33. > :14:39.looks like a bit of fat. Did you see me put in fat that is
:14:39. > :14:44.Did you see me put in fat that is life?! It is natural.
:14:44. > :14:51.Well, we need wine to go with this. So we sent our wine expert, Peter
:14:51. > :14:56.Richards to the south coast. What did he choose to go with Silvena's
:14:56. > :15:01.sensational lamb? It is a gorgeous, bracing day, but Brighton is as
:15:01. > :15:11.vibrant and delicious as ever. So there will be no problem finding
:15:11. > :15:16.sensational wines to go with today's dishes.
:15:16. > :15:21.Silvena's Ottoman lamb is the equivalent of having a massage in a
:15:21. > :15:25.Turkish bath with a large man with very soft hands! So how do you find
:15:25. > :15:30.a wine match for that? Well, the answer is by thinking outside of
:15:30. > :15:37.the wine box. Defying convention and having fun. If you insist with
:15:37. > :15:44.the red with your lamb, have something supple like this Taste
:15:44. > :15:49.the Difference shir as. -- Shiraz, but, by far and away the best
:15:49. > :15:54.flavour match for this dish is this stuff, this is Taste the Difference
:15:54. > :15:58.Gewurztraminer. It is magic. When some people try this for the first
:15:58. > :16:04.time, they say it smells more like perfume than wine, but this is
:16:04. > :16:08.about the dish. You get a heady aroma, but that ties in well with
:16:08. > :16:12.the rosewater and the saffron and the herbs.
:16:12. > :16:19.It is rich, but we need that to match the sweetness of the honey
:16:19. > :16:23.and the figs and the prunes. It is also a full-body white wine with a
:16:23. > :16:28.touch of tannin. You get that normally from the red wines, but
:16:28. > :16:32.here it works really well with the lamb. So, yes, it is different. It
:16:32. > :16:38.may not be everyone's cup of tea, but there is a sense of succulence
:16:38. > :16:44.about this wine, the same as in Silvena's dish. It is naughty, but
:16:44. > :16:48.very, very nice! It is, certainly. You either love it or hate it. I
:16:48. > :16:55.love it with food, but not to drij on its own.
:16:55. > :17:00.That is really complimenting the dish. It has honey, rosewater. It
:17:00. > :17:05.is amazing. It goes well with the spicy food.
:17:05. > :17:10.It is an inspired choice. He has not just tried to pair it with the
:17:10. > :17:15.lamb but all of the other elements and the perfume of the dish it
:17:15. > :17:19.really works well. What do you think? The food is very,
:17:19. > :17:29.very different. I like it a lot. I am not into different flavours, but
:17:29. > :17:38.it has a right punch to it. This, I would never drink... Oops, sorry!
:17:38. > :17:44.That is my fault! I am generally a Sauvignon blank sort of man.
:17:44. > :17:47.Right, coming up, Vivek has a spicy venison to share with us, what is
:17:47. > :17:53.it again? It is roast loin of venison with meatballs and roasted,
:17:53. > :17:57.using a corn meal pickling sauce. With roasted root vegetables and
:17:57. > :18:02.gold-leafed venison meatballs. A Christmas treat. Right it is time
:18:02. > :18:12.to catch up with Rick Stein. He is in Vietnam in the capital city of
:18:12. > :18:17.
:18:17. > :18:25.Ho Chi Min. Still, to most of us it And so to Saigon, or Ho Chi Min City-
:18:25. > :18:27.But most people I met still called it Saigon.
:18:27. > :18:29.And it was here that one of my literary heroes
:18:29. > :18:34.got a great deal of inspiration. Graham Greene.
:18:34. > :18:37.In fact, this hotel, The Majestic, he knew inside out
:18:37. > :18:39.and it still clings to that timewhen it was full of French officers
:18:39. > :18:43.smoking Gauloises and drinking wine as if they hadn't got a care in the world,
:18:43. > :18:47.before Dien Bien Phu, when the French were defeated and left the country.
:18:47. > :18:57.But the hotel still lives on.
:18:57. > :18:57.
:18:57. > :18:59.Well, the hotel have very kindly let me look round the room where
:18:59. > :19:04.Graham Greene stayed, stayedfor long periods of time, I guess.
:19:04. > :19:05.Wow! He certainly didn't slum it.
:19:05. > :19:08.Look at that! But then we know he didn't,
:19:08. > :19:10.he was after all a novelist and not a journalist,
:19:10. > :19:15.and all the journalists were downthe road in the Continental Hotel,
:19:15. > :19:17.and at half the rate he was paying here.
:19:17. > :19:19.That is lovely.
:19:19. > :19:26.And I guess that's
:19:26. > :19:28.Such is the way the world turns,
:19:28. > :19:31.Mickey Mouse certainly wouldn't have- been here in the days of Greene.
:19:31. > :19:33.But there's a strong feeling I'm getting
:19:33. > :19:35.that Communism doesn't really showits face in this part of the country.
:19:35. > :19:38.This is where the tourists come and maybe the French will come back,
:19:38. > :19:40.but this time for the lovely food this place has to offer.
:19:40. > :19:43.I like the thought that the Americans spent so much time fighting Communism
:19:43. > :19:50.but after they left,Capitalism moved in all by itself.
:19:50. > :19:54.The other side of the river is barren of trees and only grows billboards.
:19:54. > :19:57.My interpreter said it was as a result of Agent Orange,
:19:57. > :20:01.that awful defoliant sprayed from aircraft during the war.
:20:01. > :20:11.People here think it'll never grow back.
:20:11. > :20:13.
:20:14. > :20:15.This is one of the main markets of Saigon.
:20:15. > :20:17.I'm really lucky I met Cathy Danh, a real foodie.
:20:17. > :20:19.She's Vietnamese but was born in America.
:20:19. > :20:20.So Californian Vietnamese,would they find this market strange
:20:20. > :20:22.or would they be fairlyfamiliar when they walk through it?
:20:22. > :20:24.Definitely not all of the loudness, I guess,
:20:24. > :20:27.but definitely the products are very familiar.
:20:27. > :20:32.They are. But there's no bargaining in California.
:20:32. > :20:38.That's probably unfamiliar.
:20:38. > :20:39.Cathy told me that people over here eat little and often.
:20:39. > :20:41.This is a typical lunchtime snack.
:20:41. > :20:43.It's called Banh Hoi.
:20:43. > :20:47.Right, Rick, what you're looking at here is the shrimp
:20:47. > :20:49.and it's lying on a bed of rice vermicelli noodles.
:20:49. > :20:52.Ah-ha. So do you think Vietnamese people living in the States
:20:52. > :21:01.would want to come back to Vietnam to live?
:21:01. > :21:03.So what does Vietnamese food and cooking mean to you, Cathy?
:21:03. > :21:05.Um, it reminds me of growing up.
:21:05. > :21:07.Like I know when I was away at college,
:21:07. > :21:09.I would go out for Vietnamese food
:21:09. > :21:11.and that just brought a huge smile to my face
:21:11. > :21:13.because it brought back memories of, like, Mum, Grandma.
:21:13. > :21:16.But I also introduced my friends to the cuisine, which I found was
:21:16. > :21:20.really fun because actually I know so much about it because I grew up with it
:21:20. > :21:21.but introducing those who are unfamiliar with it
:21:21. > :21:23.is a quite a pleasure for me as well.
:21:23. > :21:26.And it actually brings me closer to my family as well. Yeah. Cos I ask them questions.
:21:26. > :21:28.My grandma, like, "What do we do in this dish?"
:21:28. > :21:30.and so, I mean, it creates a new conversation that you'd normally
:21:30. > :21:34.not have with your aunts or your mother or your grandmother
:21:34. > :21:38.and so I really like that as well.
:21:38. > :21:40.As I say, food is a great way of communicating. Absolutely.
:21:40. > :21:42.And a way of, like, retaining
:21:42. > :21:48.culture cos once you move out of whatever country of origin,
:21:48. > :21:50.it's hard to retain culture cos
:21:50. > :21:52.language can easily be lost
:21:52. > :21:56.but food is something that you have to eat three times a day.
:21:56. > :22:06.So you can really retain this aspect of the culture and appreciate that.
:22:06. > :22:07.
:22:07. > :22:10.'I could've chatted to Cathy all afternoon.
:22:10. > :22:14.'In fact I never heard anyone talk so well about food and how it links us
:22:14. > :22:19.'to our families, friends and indeed- our culture, and it really does.
:22:19. > :22:21.'Cathy told me about this Vietnamese dish,
:22:21. > :22:25.'which her mother cooks regularly in California.'
:22:25. > :22:28.Well, this is duck braised in orange juice with star anise.
:22:29. > :22:31.It sounds quite exotic.
:22:31. > :22:33.In fact, one of the things I didn't realise
:22:33. > :22:37.was that there are a lot of sort of slow-cooked dishes in Vietnam,
:22:38. > :22:40.which is where this came from,
:22:40. > :22:45.cos you tend to think of Vietnamese food, Thai food, as all like stir fries, all very light and quick.
:22:45. > :22:48.But this is much more considered.
:22:48. > :22:51.Well, I'm actually sauteing this duck for quite a while,
:22:51. > :22:55.about five, six minutes because there's so much fat in a duck,
:22:55. > :22:58.I want to get as much of it as I can out at this stage
:22:58. > :23:00.and I'll pour it all off into a bowl,
:23:01. > :23:03.simply cos if you leave it all in,
:23:03. > :23:09.the finished dish would be just very nastily fatty.
:23:09. > :23:13.I'm going to use plenty of garlic just smashed and dropped onto the duck pieces.
:23:13. > :23:17.And then a lot of sliced ginger, so important.
:23:17. > :23:21.Now, instead of a meaty stock,put in plenty of fresh orange juice
:23:21. > :23:25.but not enough to completely cover the duck pieces.
:23:25. > :23:30.Now, a good couple of tablespoonsof that very important fish sauce.
:23:30. > :23:32.Half a dozen star anise.
:23:32. > :23:37.And three or four chillies and a stick of lemon grass, which you must gently bruise.
:23:37. > :23:40.Take that, you swine!
:23:41. > :23:42.Well, it's only there for flavour.
:23:42. > :23:45.It's not a substantial vegetable.
:23:45. > :23:49.Add a spoonful of palm sugar and a good grind of black pepper.
:23:49. > :23:54.Give it a gentle stir and let it simmer for a while.
:23:54. > :23:57.If this was a Vietnamese duck, it would probably need to cook
:23:57. > :24:00.a bit longer because it would be a bit tougher and have less meat
:24:00. > :24:03.than the ducks you buy at home.
:24:03. > :24:06.Some pieces of spring onion forthe last ten minutes will finish it.
:24:06. > :24:10.To say this dish was a revelation is an understatement.
:24:10. > :24:15.These are the flavours that I went to Southeast Asia to capture.
:24:15. > :24:18.Dishes that you just would not find back here in the UK.
:24:18. > :24:21.The sauce will need to be thickened with some cornflour
:24:21. > :24:23.and a bit of water.
:24:23. > :24:28.If you just cook one dish from thisseries, make it this one. Trust me.
:24:29. > :24:31.It tastes like a duck a la orange oriental style.
:24:31. > :24:34.That orange juice has come right down with the fish sauce
:24:34. > :24:38.and the sugar and there's a lovelyback taste of star anise in there.
:24:38. > :24:48.It's fabulous. You could serve that up in a Western restaurant and not say it was Vietnamese.
:24:48. > :24:56.
:24:56. > :24:56.Great
:24:56. > :24:56.Great stuff.
:24:56. > :25:00.Great stuff. That
:25:00. > :25:06.Great stuff. That duck would be great any time over Christmas.
:25:06. > :25:10.Now, I know that Brendan is a fan of baking and cakes. So I think you
:25:11. > :25:16.are a keen baker? Yes, I do a bit of baking.
:25:16. > :25:20.Well, I thought I would give you a treat and make some madeleines.
:25:20. > :25:24.They originated from France, but the fact of the matter is that
:25:24. > :25:30.these are simple biscuits to do for Christmas. They keep really well.
:25:30. > :25:36.So the first thing we do is we use butter! And a lot of it! Wow!
:25:36. > :25:41.is just a part of it. So, this is part of your five aday.
:25:41. > :25:44.There is a bit of honey in there. There is a bit of honey in there.
:25:44. > :25:48.That is natural too! So you can flavour this with orange or lemon
:25:48. > :25:52.zest, but I flavour it the traditional way with honey. So melt
:25:52. > :25:58.the butter. You are not heating it up too much. Just to melt it. Then
:25:58. > :26:02.in the bowl. This is where it is simple. We take the flour, caster
:26:02. > :26:05.sugar, that goes in and some vanilla.
:26:05. > :26:11.Vanilla essence. There you go.
:26:11. > :26:21.So that will go in. Now the idea is that we, we are not boiling it, or
:26:21. > :26:26.heating it too much but getting the butter just melted slightly.
:26:26. > :26:36.It must be soft. So take this and pour the whole lot on to here. This
:26:36. > :26:36.
:26:36. > :26:44.is the basic of French cookery. Butter is an essential part of
:26:44. > :26:49.baking. It does not taste the same with margarine. Throw in the eggs.
:26:49. > :26:54.The key to this, what is great, you whisk it together. You don't need a
:26:54. > :26:58.machine. This is quick. You can mix and match the flavours. The batter
:26:58. > :27:03.is different to a conventional batter that you do with sponges.
:27:03. > :27:08.So, obviously that is the amount of butter that is in there, but that
:27:08. > :27:14.keep it is moist. Then you need the Madeleine moulds.
:27:14. > :27:20.A little tray? A Madeleine mould if you use a normal mould, it is a bun.
:27:20. > :27:25.If you use this, it is a Madeleine! Now these biscuits have been around
:27:25. > :27:35.for years. These moulds would have been traditionally used for as pick
:27:35. > :27:40.
:27:40. > :27:45.and prawns and bits and pieces. So this is -- aspic, you have the
:27:45. > :27:51.mould here. You don't need to grease them or flour them. This
:27:51. > :27:58.helps to keep the shape of the Madeleines, you don't put in too
:27:58. > :28:03.much. So keep it just in there. Now the great thing about this for
:28:03. > :28:08.Christmas and New Year you can make these on Christmas Eve, pop them in
:28:08. > :28:12.the fridge like this and then pop them in the oven when you need them.
:28:12. > :28:20.So cooked straight from the fridge. That is what we need on Christmas
:28:21. > :28:26.day. It is a stressful day. Exactly. Prepare it in advance and
:28:26. > :28:34.then set the temperature low at 150 Celsius. Gas mark four and stick
:28:34. > :28:40.them in the oven. I will give them 18 minutes.
:28:40. > :28:46.Now I'm making raspberries and vanilla ice-cream. So, first of all,
:28:46. > :28:51.congratulations as you are just about to start in January, your own
:28:51. > :28:56.tour? What is this, is it a third year of doing it? Well, this is a
:28:56. > :29:03.new tour. I've been touring the UK for three years. This one is a new
:29:03. > :29:08.tour, so it is called Licence to Thrill.
:29:08. > :29:12.Stop it! Can I be your Bond girl? You can be.
:29:12. > :29:17.She doesn't need encouragement over there! Obviously I'm a dancer, it
:29:17. > :29:23.is a dance show, but on Strictly Come Dancing, we are on camera.
:29:23. > :29:28.People don't always get to see what we do. In the studio, the dancing
:29:28. > :29:33.and the live band in general is magical. To see it first-hand, to
:29:33. > :29:39.get the people to come along it is incredible. So I do all of my
:29:39. > :29:45.things with the dances, the ballroom dances, the foxtrots, it
:29:45. > :29:52.is a big night of chat, dance, entertainment, I host the evening
:29:52. > :30:01.as well as performing. There are six of you on stage?
:30:01. > :30:06.six dancers. The lead girl, you want to see her... What about me?
:30:06. > :30:11.Sorry, my second lead girl. She is a wonderful dancer. She will blow
:30:11. > :30:15.the audience away. She is special. It is lovely what we do, the magic
:30:15. > :30:21.of dancing. Taking it to the audience. Taking it to the theatres
:30:21. > :30:24.around the country. There are 31 locations? Yes it is a
:30:24. > :30:29.big tour. It is a different venue every night.
:30:29. > :30:33.This is a job you did not want to do when you were are kid? Your
:30:33. > :30:38.mother said you were going? Tell us about that? You were six at the
:30:38. > :30:42.time? Six. Yes it is a strange thing to do. I'm a Kiwi boy. Rugby
:30:42. > :30:47.was the thing to do. I played all sports, but dancing is something
:30:47. > :30:51.that my mother wanted to do. My brother is also in the show.
:30:51. > :31:01.He is also a dancer. It is one of those things like cricket, football.
:31:01. > :31:02.
:31:02. > :31:07.It was cease nal, -- seasonal, but dancing, I did it constantly. I
:31:07. > :31:12.never stopped dancing. Did you do it because it was easy
:31:12. > :31:18.for you? What made you pursue it as a career? Well, if you have a
:31:18. > :31:21.talent for something, I was good at a young age. You have a little
:31:21. > :31:26.prays. Then you develop your friends there. So most of my
:31:26. > :31:31.friends were at dance school rather than school. I didn't enjoy school
:31:31. > :31:36.that much. Probably as I got an ear bashing for being a dancer, but it
:31:36. > :31:41.became me. I was a dancer, but I kept me hand in the sports.
:31:41. > :31:48.Now, stalking talking of Strictly it changes tonight. They have two
:31:48. > :31:54.dancers in the same thing? It is a big night tonight. I have seen it
:31:54. > :32:01.tried in the States. It is called the Dance Fusion. So imagine you
:32:01. > :32:07.are doing the samba... Oh, that one, the hard one! That was it! You are
:32:07. > :32:16.doing the samba then, swap, stop and break into a beautiful foxtrot.
:32:16. > :32:21.I can do that, that is the waltz, isn't it?! That boy has talent.
:32:21. > :32:26.The only thing you don't see in Strictly, when you do the tour. I
:32:26. > :32:32.took my sock off and four of my nails came off with the sock. You
:32:32. > :32:37.say that happens a lot? Well, to young dancers like yourself it can
:32:38. > :32:43.happen. Young, inexperienced once! They
:32:43. > :32:48.blamed it on my weight! Yes, they did! I suppose things happen.
:32:48. > :32:53.So, these are the warm madeleines that I am going to pop out.
:32:53. > :32:57.So, a big night on Strictly in terms of the dancing. If you mix
:32:57. > :33:00.the two dances together it can be something different for the
:33:00. > :33:04.audience to see, but the format is a cracker.
:33:04. > :33:08.You are doing the group dancing? Yes, that is tomorrow night. It is
:33:09. > :33:11.is a small one. I have a small role now I am kicked
:33:11. > :33:16.out of the show, but hey, it is all good.
:33:16. > :33:21.You are missing rehearsal to be here this morning? I am indeed. I
:33:21. > :33:26.thought I would be in trouble, but yes... Still the bad boy.
:33:26. > :33:33.Just a little bit. I always thought as a tip, if you
:33:33. > :33:43.were unsure of what to do, what we did on tour, the finale was Dirty
:33:43. > :33:45.
:33:45. > :33:48.Dancing, I Have Had The Time Of My Life, I thought, I would dance in
:33:48. > :33:55.the middle as no-one pays attention to you.
:33:55. > :34:01.I thought you should go to the back of the group?! No! The piled middle.
:34:01. > :34:06.So, there we have the warm madeleines, the warm raspberries
:34:06. > :34:14.and the vanilla ice-cream. So dive in. The lovely biscuits, you can
:34:14. > :34:20.store them. You can freeze them and also put them in a little pot, it
:34:20. > :34:24.is not being a Yorkshireman and being tight, but you can put them
:34:24. > :34:31.in a pot and they last about a week-and-a-half.
:34:31. > :34:35.Like that? It is brilliant. And then, the mixture, you can make
:34:35. > :34:40.that up, freeze it and pop them in the oven on the day.
:34:40. > :34:45.Now, for all of the details go to the website at:
:34:45. > :34:49.Right, what are we cooking for Brendan at the end of the show? It
:34:49. > :34:58.could be food heaven. The chicken. That is basted with more butter
:34:58. > :35:02.than I used here it is roasted with a sage and onion stuffing. Bake on-
:35:02. > :35:08.wrapped chipolatas and a big pile of game chips. Or he could be
:35:08. > :35:15.facing food hell it is trout. Stuffed with a scallop mousse,
:35:15. > :35:19.baked in the oven, served with a nut brown butter sauce and a few
:35:19. > :35:25.toasted almonds. Some of you get to decide Brendan's
:35:25. > :35:29.dish, and the chefs here help to decide. You can see that at the end
:35:29. > :35:39.of the show. Now, it is great to say, bring on
:35:39. > :35:46.
:35:46. > :35:52.The sun has well and truly risen and in just over nine hours,
:35:52. > :35:55.will be arriving First chef out of the starting
:35:55. > :35:57.With 100 fish to gut, fillet and bone
:35:57. > :35:58.for his tasting of Cornish mackerel,
:35:58. > :36:02.Phil has an Olympian task of his own ahead.
:36:02. > :36:08.Hot on Phil's heels, the rest of team Great British Menu 2012 arrive.
:36:08. > :36:11.Morning, chef. Hello, team. Nice to see you, chef. And you, man.
:36:11. > :36:16.Good luck today, boys! This is it!
:36:16. > :36:18.The enormity of producing 100 perfect dishes for 100 hungry guests
:36:18. > :36:20.is dawning on all the chefs.
:36:20. > :36:28.They waste no time getting to work.
:36:28. > :36:30.Meanwhile, veloute simmering, Phil is cracking on
:36:30. > :36:34.with his mackerel mountain, deboning the smoked fish for his pate.
:36:34. > :36:35.Still keeping his cool on the other side of the kitchen,
:36:35. > :36:37.the master of molecular gastronomy
:36:37. > :36:39.has begun the process of distilling Viennese hyssop,
:36:39. > :36:43.which he'll use to create his groundbreaking scented snow.
:36:43. > :36:44.I feel for you watching. Do you employ someone at work
:36:44. > :36:46.to stand there and just twiddle things all day?
:36:46. > :36:48.Daniel hasn't got time for mickey-taking,
:36:48. > :36:51.not when he has 100 chicken-skin cannelloni to fry.
:36:51. > :36:58.Seems to be taking forever.
:36:58. > :37:03.What temperature are you looking for? 190. 190?
:37:03. > :37:05.It's been on since 8, chief. Has it?
:37:05. > :37:09.We've got a serious problem.
:37:09. > :37:10.Two out of four fryers
:37:10. > :37:14.just aren't getting up to the required temperature.
:37:14. > :37:16.Daniel has a crisis on his hands.
:37:16. > :37:18.It's not going up to 190.
:37:18. > :37:22.But this doesn't just impact on his cannelloni.
:37:22. > :37:25.50 chicken ballotines, the main event of Daniel's dish,
:37:26. > :37:29.need to be fried shortly before service - not once, but twice.
:37:29. > :37:31.Take a deep breath.
:37:31. > :37:33.He simply won't have enough fryers
:37:33. > :37:42.or hours in the day to get the job done.
:37:42. > :37:43.It's midday
:37:43. > :37:45.and completely unaware of the drama unfolding in the kitchen,
:37:45. > :37:47.judges Oliver and Matthew arrive to oversee proceedings.
:37:47. > :37:56.Tonight will have to be run with military precision.
:37:56. > :37:58.With all the chefs finally having decided to plate up upstairs,
:37:58. > :38:00.it's now all systems go for the service team
:38:00. > :38:01.to get the room kitted out,
:38:01. > :38:03.but they're going to need at least two working fryers up there.
:38:03. > :38:09.In the kitchen, Daniel is still on the case.
:38:09. > :38:10.It's for Great British Menu, Vic. I really need them.
:38:10. > :38:12.They need to be big ones as well, if you can.
:38:12. > :38:15.All right, that's brilliant. Thanks a lot. Take care. Bye.
:38:15. > :38:19.I've found a couple. My friend's got a bigger operation
:38:19. > :38:24.so they might have some fryers that they can lend me for the day,
:38:24. > :38:27.so I'm just trying my best to get myself out of it at the moment
:38:27. > :38:30.because I don't want to be in a situation later.
:38:30. > :38:40.I need to be able to help everybody else, so...
:38:40. > :38:42.
:38:42. > :38:45.It's 3pm, and the banqueting hour is approaching fast.
:38:45. > :38:46.Thanks for this, you're a lifesaver. No problem.
:38:46. > :38:52.The fryers have arrived, but now Daniel is really up against it.
:38:52. > :38:56.If these fryers don't work, it's game over for Daniel.
:38:56. > :39:03.Right, they're both working now. BLEEP. OK, come on.
:39:03. > :39:08.QUARTET PLAYS:"Water Music" by Handel
:39:09. > :39:12.Outside the old Royal Naval College, guests have started to arrive.
:39:12. > :39:15.Glynn Purnell and Nigel Haworth are- the first veteran chefs to show up,
:39:15. > :39:17.The guest list is studded with Olympic legends -
:39:17. > :39:21.Tessa Sanderson with her two proteges, Jamaal and Holly,
:39:21. > :39:22.Sir Matthew Pinsent,
:39:22. > :39:23.Steve Backley,
:39:23. > :39:25.Jonathan Edwards,
:39:25. > :39:27.Sir Duncan Goodhew,
:39:27. > :39:28.Dame Kelly Holmes
:39:28. > :39:38.and Tommy Godwin, with daughter Kay.
:39:38. > :39:41.
:39:41. > :39:43.Colin's ready to take his dish to the plating up room.
:39:43. > :39:45.Colin's quail in the woods is not just top-notch cooking,
:39:45. > :39:48.but drama on a plate. The challenge for the banquet
:39:48. > :39:51.will be managing all the delicate ingredients last minute.
:39:51. > :39:52.After months of hard work, it's now down to just four chefs
:39:52. > :40:00.to deliver their inventive dishes perfectly.
:40:00. > :40:03.With the guests taking their seats,- all four chefs have come together
:40:03. > :40:09.in the plating up room for the start of the banquet.
:40:09. > :40:11.I need more plates.
:40:11. > :40:12.I'm doing one board for one, yeah? That's correct.
:40:12. > :40:14.The first stage of the dish with the filo de brick,
:40:14. > :40:18.black garlic cream, cress and horseradish pearls is ready.
:40:18. > :40:20.Time is of the essence as the miso-glazed quail
:40:20. > :40:24.must get to the tables hot.
:40:24. > :40:25.And in the middle, the leg.
:40:25. > :40:28.And the breast just either side? Yeah.
:40:28. > :40:29.Over the last few months,
:40:29. > :40:34.they've been putting in blood,sweat and tears, desire and passion.
:40:34. > :40:38.You'll experience here the workof the greatest talents within food.
:40:38. > :40:41.Finally, the riskiest element of the dish -
:40:41. > :40:43.perfectly fried quail eggs
:40:43. > :40:46.in a delicate tempura batter.
:40:46. > :40:49.It's in, yeah? The eggs are in? Yeah.
:40:49. > :40:52.Whatever you do, these eggs are fragile, OK?
:40:52. > :40:54.So thank you to the Great British Menu
:40:54. > :41:00.and let the Olympic banquet begin.
:41:00. > :41:06.OK, ready to go? Yes, please. OK, that board's ready. Go, go.
:41:06. > :41:09.The first plates of the night are out.
:41:09. > :41:19.The final theatrics of the dish are left to the staff.
:41:19. > :41:25.
:41:25. > :41:35.Sounds like they just dropped in the dry ice, Colin.
:41:35. > :41:36.Every single piece of quail was immaculate.
:41:36. > :41:46.Great plate. Great, great plate.
:41:46. > :41:47.
:41:47. > :41:49.But is Phil on top of his service strategy?
:41:49. > :41:51.There's the soup. The soup, right? Yeah. It's hot.
:41:51. > :41:53.Don't let it boil, but nice and hot.
:41:53. > :42:03.Right, they want to go over there, actually.
:42:03. > :42:07.OK, where's that squeeze of lemon oil? Oh, stop, stop. Lemon?
:42:07. > :42:09.Last to plate are the smoke-filled cloches,
:42:09. > :42:12.which must go to the tables quickly- for maximum effect.
:42:12. > :42:13.Bring it over here. Carry it.
:42:14. > :42:15.With one final push,
:42:15. > :42:25.Phil's innovative mackerel dish makes it out.
:42:25. > :42:34.
:42:34. > :42:44.APPLAUSE
:42:44. > :42:49.
:42:49. > :42:50.You
:42:50. > :42:50.You can
:42:50. > :42:56.You can see
:42:56. > :43:01.You can see how the main course and the desert go down with the Olympic
:43:01. > :43:07.champions in 20 mince. Still to come on Saturday Kitchen, Rachel
:43:07. > :43:10.Khoo is let us into her Little Paris Kitchen. She is making a
:43:10. > :43:13.hearty beef bourguignon and also a fabulous, salted caramel filled
:43:13. > :43:18.chocolate lava cake it looks delicious. With Silvena making a
:43:18. > :43:28.first visit to the new studio. I will have to lay down the ground
:43:28. > :43:29.
:43:29. > :43:35.rules, incase she gets over excited. And will Brendan be facing food
:43:35. > :43:39.heaven, the chicken and chips or food hell, the roasted trout. We
:43:39. > :43:43.will find out at the end of the show. Cooking next is one of the
:43:43. > :43:49.best chefs in the country, it is Vivek Singh, of course.
:43:49. > :43:54.Now, you have some venison on the show today? Yes, we have a loin of
:43:54. > :44:01.venison. This is an excellent alternative Christmas dish. So we
:44:01. > :44:07.have the loin of venison and I need your help to make these tender melt
:44:07. > :44:10.in your mouth meatballs. So, I know you need help. I will
:44:10. > :44:15.So, I know you need help. I will take these out, so, off you go.
:44:15. > :44:21.So, we are starting to make the marinade for the venison. That is
:44:22. > :44:28.just a tiny bit of red chilli powder, salt and oil.
:44:28. > :44:36.And the veg? Think of this as a part pickle, past roasted vegetable.
:44:36. > :44:43.So there is cumin, coriander and Chile in the hot oil and -- and
:44:43. > :44:48.chilli into the hot oil. They are mixed in with the
:44:48. > :44:53.vegetables. So, we have the venison, tell us
:44:53. > :45:01.about this. You use a lot of game in your restaurant? I use a lot of
:45:01. > :45:05.game in all of our restaurants. The Christian Christian Club we
:45:05. > :45:09.pioneered using the game there, but I have taken it to many restaurants
:45:09. > :45:14.now. Now, this pan here is with the
:45:14. > :45:22.spices. You have toify off the spices?
:45:22. > :45:28.exactly. Then we add the vegetables, the radish and the carrots.
:45:28. > :45:32.Then the begin gar and salt. Then straight in the oven.
:45:32. > :45:38.-- vinegar. So, what are you doing with the venison? I am searing it
:45:38. > :45:46.for a few minutes. Then I have a second marinade I am going to make
:45:46. > :45:51.it is yoghurt, garam Marsala, red chilli powder, salt and sugar and a
:45:51. > :45:59.touch of ginger and garlic piece in there. That is to become the
:45:59. > :46:09.marinade. People want to know this, a tan
:46:09. > :46:20.
:46:20. > :46:30.dory marinade, what is it? -- ta n doori. So, it is yoghurt, garam
:46:30. > :46:40.Marsala, ginger and gar lick basically that
:46:40. > :46:40.
:46:40. > :46:46.So, Silvena made her meatballs and now you are making yours.
:46:46. > :46:51.You have onions in your meet but as, that is the base of your cooking?
:46:51. > :46:55.Yes, a lot of onions is used in the cooking. A lot of the bases for the
:46:55. > :47:01.sauce is onion as we don't use a lot of stock.
:47:01. > :47:09.And you have pineapple juice, that is breaking down the fat? It breaks
:47:09. > :47:19.down the proteins. It is such an effective tenderiser.
:47:19. > :47:22.
:47:22. > :47:25.So, there is garlic here, cumin, salt, ginger? Yes, and all of that
:47:25. > :47:33.with the pineapple juice to break it down.
:47:33. > :47:43.Now, we sear the meet. So, you have the three clubs now?
:47:43. > :47:44.
:47:44. > :47:52.Yes, we have Cinnamon Kitchen, and Christian Cinnamon Soho.
:47:52. > :47:57.And Cinnamon Soho I did recently. Now the venison goes into the oven
:47:57. > :48:03.at 200 degrees for six or seven minutes, then I will rest it.
:48:03. > :48:08.The one that I went to last night was the Cinnamon Club it is busier
:48:08. > :48:14.than ever? Oh, gosh, it is a big ship, that.
:48:14. > :48:18.It used to be an old library? used to be the old Westminster
:48:18. > :48:22.Library. A lot of people asked us if we had to be members, if they
:48:22. > :48:28.were allowed to bring in children. So I thought we needed to do
:48:28. > :48:32.something more accessible. That is why we did Cinnamon Kitchen.
:48:32. > :48:41.learned something about cinnamon the other day, correct me if I am
:48:41. > :48:49.wrong, but if you hold your nose when you are eating cinnamon, you
:48:49. > :48:52.can't taste it sn it? Am I right or wrong? How did you come across
:48:52. > :48:55.that? I was told, and I found it to be true.
:48:55. > :49:04.You have too much time on your hands.
:49:04. > :49:09.Now, this is five different spices that go into the templering. So it
:49:09. > :49:13.is Greek seeds, mustard seeds, fennel seeds and cumin seeds.
:49:13. > :49:21.Now, these are the meatballs. The sauce is on too.
:49:21. > :49:25.Exactly, the sauce is on. Allow the spices here to crackle.
:49:25. > :49:31.I need that there. You have just finished the cook
:49:31. > :49:36.book you have as well? That's right. The Cinnamon Kitchen cook book it
:49:36. > :49:43.came out a couple of weeks ago. I am pleased with it I love the fak
:49:43. > :49:48.it is so accessible. -- fact.
:49:48. > :49:54.There is a lack of formality. It is very relaxed.
:49:54. > :49:59.There are the mar United States and it is also simple, you make it look
:49:59. > :50:03.easy, but sometimes it is not? I tell you what. What I have
:50:03. > :50:08.learned over the years is to come up with dishs that are low on
:50:08. > :50:13.effort and high on impact that is what the Cinnamon Kitchen does and
:50:13. > :50:17.the cook book as well. Now, the onions, we are frying them
:50:17. > :50:22.off. Thank they are there together with
:50:22. > :50:25.the spices. Now, what about this here? This is
:50:26. > :50:33.mixed with the corn meal for the sauce.
:50:33. > :50:37.That will help to thicken it. Is this yoghurt in there as well?
:50:37. > :50:40.Yes. The yoghurt is the base for the sauce rather than the onions
:50:40. > :50:46.here. Mix this together? Yes.
:50:46. > :50:51.Now, I promised I would not mention cricket... But you can't go it your
:50:51. > :50:58.place, and if you get a chance to go to your place and look at the
:50:58. > :51:02.kitchen, it is amazing. It is a hive of activity. So busy, but one
:51:02. > :51:09.thing I was amazed at is that each section has their own television
:51:09. > :51:12.with cricket on 24 hours a day, true? Yes, we have diconnected the
:51:12. > :51:18.Sky connection, we don't have it on anymore.
:51:18. > :51:21.But you you not doing so well, you have switched it off? Yes it is
:51:21. > :51:26.frustrating. We have pulled the cable off.
:51:26. > :51:32.You have so quick to be proud when you are doing well. B but what
:51:33. > :51:41.about what you are not? He has switched it over to watching Jeremy
:51:41. > :51:47.Kyle in the morning! Now, we squeeze lemon in here.
:51:47. > :51:52.So the venison has cooked quickly. That is nice and pink. We are about
:51:52. > :52:02.ready to plate. Now the sugar? I will do the palm
:52:02. > :52:08.
:52:08. > :52:18.sugar. Right you are ready to plate? There
:52:18. > :52:22.
:52:22. > :52:26.is the venison. Away you go. The thing with the venison, you are
:52:26. > :52:32.better off resting it for as long as you cook it. That allows the
:52:32. > :52:37.meat to rest and to relax. Over here, these meatballs, you
:52:37. > :52:42.have finished it with this? This is a first on Saturday Kitchen! That's
:52:42. > :52:49.right. Gold leaf! You are talking about
:52:49. > :52:53.the cooking of Sultans earlier. Well, I don't know what this is, I
:52:53. > :52:59.wouldn't put it on a meatball, necessarily, but I will try it
:52:59. > :53:09.You have to try it, melt in the mouth, tender lamb meatballs.
:53:09. > :53:09.
:53:09. > :53:16.Make sure you get the edible kind! James, you are not very good at
:53:16. > :53:24.that, you are struggling. Well, if Victoria Beckham is
:53:25. > :53:32.watching, this is something for David. Check these out! I never
:53:32. > :53:35.thought I would do golden balls on Saturday Kitchen! Golden balls is a
:53:35. > :53:45.little bit dangerous. My new restaurant has a full
:53:45. > :53:46.
:53:46. > :53:51.section of balls inspired from different parts of the country!
:53:52. > :53:56.take a look at this, could this be your Christmas roast? It looks good
:53:56. > :54:01.to me. Tell me the name of the dish again? It is a roast loin of
:54:01. > :54:06.venison with meatballs and roasted. They say you eat with the eyes,
:54:06. > :54:13.They say you eat with the eyes, look at that. It looks fabulous.
:54:13. > :54:18.I know it will taste the same as it looks. It is looking very good.
:54:18. > :54:23.Don't hold you nose for this one. The venison, pink like that. That
:54:23. > :54:31.looks great. You can make the meatballs in there, but they need
:54:31. > :54:36.the fat otherwise it drys out? venison is a lean meet it needs to
:54:36. > :54:40.be enriched. The gold is delicious! I need to taste the golden
:54:40. > :54:47.meatballs. You make it look easy, but the
:54:47. > :54:52.element of the spices, it looks so beautiful. You have to go to this
:54:52. > :55:00.man's restaurant. Happy with that? Yes. Right, let's go back to
:55:00. > :55:07.Brighton to see what Peter has chosen to go with Vivek's venison.
:55:07. > :55:11.There is a risk with the dish that is as flavoursome and spicy and
:55:11. > :55:16.stunning as Vivek's sevenson, that it could blow any wine out of the
:55:16. > :55:22.water. So let's not fight it. Let's choose one that is going to act as
:55:22. > :55:27.the supporting cast to this fabulous performance. You could go
:55:28. > :55:33.for a Pinot Noir, but let's not overcomplicate our lives. Venison
:55:33. > :55:38.is not a cheap cut of meat. So let's save our pennies on the wine
:55:38. > :55:41.and find something that is brilliant, and that is the Extra
:55:41. > :55:46.Special Primitivo. The Italian Extra Special Primitivo is the
:55:46. > :55:51.multi-tasker of the wine world. It is reliabley good value and
:55:52. > :55:58.versatile with a whole range of cuisines. When you smell this it is
:55:58. > :56:02.ease-going, but inviting. It is soft it is juicy, it is just
:56:02. > :56:09.supremely glugable. There are no hard edges at all to clash with the
:56:09. > :56:14.spicy sauce, but what it does have is refreshing acidity to cleanse
:56:14. > :56:18.the palette and pick up on the tangy vegetables. There is also a
:56:18. > :56:24.gamey, earthy edge to work well with the beautiful piece of venison.
:56:24. > :56:29.So, Vivek it is fabulous, festive dish and here is a brilliant value
:56:29. > :56:32.red to toast it with. It certainly is. At �5, this is a
:56:32. > :56:35.bargain. It is. You have spent your money on
:56:35. > :56:40.the venison. You have a great deal on the wine.
:56:40. > :56:46.And the gold, of course, as well. What do you reckon, you have gone
:56:47. > :56:52.in for seconds and thirds and fourths? It is very, very nice.
:56:52. > :56:55.I am choking as I'm speaking. The wine it? The wine works.
:56:55. > :57:01.Delicious. Right it is time to finish serving
:57:01. > :57:09.up the Great British Olympic Menu. Next up it is Daniel Clifford with
:57:09. > :57:13.the main course. Have a look at Back downstairs, it's all
:57:13. > :57:15.and wilted spinach and peas wowed judges in the final.
:57:15. > :57:17.But this intensely intricate dish has been a monster to prepare.
:57:17. > :57:19.With all six elements to plate up perfectly,
:57:19. > :57:25.the real work is only just beginning.
:57:25. > :57:27.Already upstairs, the centrepiece of Daniel's dish - the chicken ballotine -
:57:27. > :57:30.is waiting to be flash-fried before service.
:57:30. > :57:31.The popcorn, wings and vegetables,
:57:31. > :57:33.which were prepped in the main kitchen,
:57:33. > :57:36.have come together upstairs in the plating room.
:57:36. > :57:38.All Daniel needs to do before service,
:57:38. > :57:41.is check that his chicken ballotine- is good to go.
:57:41. > :57:43.Ready? One minute, chef.
:57:43. > :57:47.SIZZLING
:57:47. > :57:53.With the first lot of chicken done,- they're off.
:57:53. > :57:56.Can you bring a tray of cannelloni over, please? Eight cannelloni.
:57:56. > :57:58.Have you got the four sauces?
:57:58. > :58:00.Delivery of the Daniel's Olympic main course is under way.
:58:00. > :58:05.Don't BLEEP. Stay there. Come here. Don't BLEEP.
:58:05. > :58:11.Just let her go, mate. Let her go.
:58:11. > :58:12.Finally, the dish goes out.
:58:12. > :58:14.It may be mayhem in the kitchen,
:58:14. > :58:24.but it's smooth as silk in the Painted Hall.
:58:24. > :58:25.
:58:25. > :58:28.There's still a vital detail for Daniel to remember.
:58:28. > :58:31.We need spray, spray, spray. Jose, spray!
:58:31. > :58:41.The inventive chicken spray is Daniel's finishing touch.
:58:41. > :58:44.
:58:44. > :58:48.That's amazing.
:58:48. > :58:50.As if things aren't bad enough,
:58:50. > :58:54.the chicken being finished down the- corridor is driving Daniel crazy.
:58:54. > :58:56.The task feels never ending as the numbers of delivered dishes rise.
:58:56. > :59:00.And so does service stress levels.
:59:00. > :59:02.Go, go, come on!
:59:02. > :59:07.Is that the last one? No, there's one table.
:59:07. > :59:09.You do the second lot, I'll do the first lot.
:59:09. > :59:12.Go! Go!
:59:12. > :59:16.Well done, chef, this is the last table. Go!
:59:16. > :59:18.Well done, brother.
:59:18. > :59:21.Thank you, chief.
:59:21. > :59:25.The popcorn, I've never had chicken popcorn.
:59:25. > :59:27.That was really lovely.
:59:27. > :59:30.It was crunchy, it had a nice taste.
:59:30. > :59:37.I quite liked it.
:59:37. > :59:40.It's D-Day for dessert as Simon sets out his station for the finale.
:59:40. > :59:44.Simon's innovative dish of poached pears with anise hyssop snow,
:59:44. > :59:46.sweet cheese ice cream and rosehip syrup
:59:46. > :59:53.is an incredibly unusual combination of textures and flavours.
:59:53. > :59:54.Sort of elongated, yeah? Small pieces.
:59:54. > :59:55.I think so, yeah.
:59:55. > :59:59.To get the dish out, the production- line needs to move at a pace,
:59:59. > :00:02.so it's all hands on deck.
:00:02. > :00:04.Take another container and do what I do on the other side.
:00:04. > :00:09.Four quite nice bits and then a few crumbs.
:00:09. > :00:10.Si, is that all the plates there?
:00:10. > :00:11.Yeah, that's it.
:00:11. > :00:14.Go round them and round then again if there's loads left over.
:00:14. > :00:16.As there's no blast chiller to hand- for service,
:00:16. > :00:21.the snow and ice cream will arrive last minute,
:00:21. > :00:24.but there are other concerns too.
:00:24. > :00:25.Snow is on its way but it'll only be a matter of minutes
:00:25. > :00:31.before it turns to slush.
:00:31. > :00:33.With speed being so crucial to the perfection of the dish
:00:33. > :00:35.and the worry about quantities,
:00:35. > :00:39.will Simon's Zen-like veneer finally crack?
:00:39. > :00:41.Come on, let's go, let's go.
:00:41. > :00:44.What are they doing? Come on.
:00:44. > :00:48.As soon as they've got green on it, go. Next one.
:00:48. > :00:51.It's delivery time for dessert.
:00:51. > :00:58.EXCITED CHATTER
:00:58. > :00:59.Oh! That's amazing.
:00:59. > :01:04.Sweet cheese ice cream. I like that.
:01:04. > :01:05.Deliciously silky texture.
:01:05. > :01:07.It's very nice.
:01:07. > :01:10.The balance of flavours on that dish is just tremendous
:01:10. > :01:16.and even Steve Redgrave was going, "Ooh, wow!"
:01:16. > :01:18.Rosehip, the whole thingis just really a beautiful journey
:01:19. > :01:22.on the palate. Lovely.
:01:22. > :01:23.With the first desserts delivered and going down a treat at the table,
:01:23. > :01:26.it's still madness behind the scenes.
:01:26. > :01:27.Another snow please.
:01:27. > :01:31.Jose, what's next? 16. Waiters, oi!
:01:31. > :01:34.Come on! Chief! Oi!
:01:34. > :01:38.Here! Let's go, let's go, please. We've got to be faster.
:01:38. > :01:40.Only half the guests have been served.
:01:40. > :01:44.Simon's fears about quantity may be coming true.
:01:44. > :01:47.Too much, but too much, little bit less. Little bit less.
:01:47. > :01:50.Got some more snow? Another ice cream, please?
:01:50. > :01:52.Ice cream, ice cream!
:01:52. > :02:01.The particular combination of the tastes is amazing.
:02:01. > :02:04.Bosh, bosh, bosh, Tosh! Just go! Shall we go get a beer?
:02:04. > :02:07.APPLAUSE
:02:07. > :02:11.It was lovely. The ice cream, I've never tasted anything like it.
:02:11. > :02:18.Sweet cheese ice cream. Beautiful!
:02:18. > :02:20.The Great British Menu banquet has come to a close.
:02:20. > :02:22.TAPPING ON GLASS
:02:22. > :02:24.Ladies and gentlemen, I hope you've enjoyed this evening.
:02:24. > :02:27.It's been a fantastic occasion. I hope you enjoyed the food.
:02:27. > :02:31.The chefs have done us absolutely proud.
:02:31. > :02:36.I think we should listen the applause they deserve.
:02:36. > :02:37.So, our chefs.
:02:37. > :02:47.APPLAUSE AND CHEERING
:02:47. > :02:51.
:02:51. > :02:54.I think what was so exceptional about tonight
:02:54. > :02:57.is that, although the food was innovative and unusual,
:02:58. > :03:04.it was still good food. It was gastronomic heaven.
:03:04. > :03:06.The food, I mean you saw it.
:03:06. > :03:09.Let me tell you, however good it looked,
:03:09. > :03:14.it tasted even better!
:03:14. > :03:17.The first dish we had, it came with a forest!
:03:17. > :03:19.Pudding! The pudding!
:03:19. > :03:22.Popcorn! Who has popcorn and chicken?
:03:22. > :03:25.Sweet cheese ice cream.
:03:25. > :03:29.I've enjoyed the whole night. We thought that was lovely.
:03:29. > :03:30.Everyone to be in the same room together ahead of 2012
:03:31. > :03:35.and the London games,it's just been an amazing evening.
:03:35. > :03:36.We did give them a great dinner tonight,
:03:36. > :03:38.I know that, and there's been lots of compliments
:03:38. > :03:46.but there were four fantastic dishes- that constituted a great meal.
:03:46. > :03:47.For everyone to stand up and appreciate what we've done
:03:47. > :03:49.makes it worthwhile.
:03:49. > :03:51.I was running round like an absolute- nutcase but I loved it.
:03:51. > :03:55.I absolutely loved it.
:03:55. > :04:05.ALL: Cheers. It's over. Well done.
:04:05. > :04:07.
:04:07. > :04:08.Right
:04:08. > :04:08.Right it
:04:08. > :04:12.Right it is
:04:12. > :04:16.Right it is that time to answer some of your foodie questions. Each
:04:16. > :04:20.caller helps to decide what Brendan is eating at the end of the show.
:04:20. > :04:28.First on the show it is Angela from London. What is your question for
:04:28. > :04:32.us? How do I cook Guinea fowl? I use Guinea fowl like a
:04:33. > :04:40.traditional chicken curry. So take the skin off. Cut it into eight
:04:40. > :04:45.pieces on the bone. Then take whole spices, hot oil. Sweat off the
:04:45. > :04:52.onions and add in the Guinea fowl and add the spices and finish it
:04:52. > :04:56.off with the yoghurt mix with the Marsala. Make it is style of curry.
:04:56. > :05:06.Cook it slow and long. If you did the marinade, the red
:05:06. > :05:12.one, you could roast it as well? You could roasting -- try roasting,
:05:12. > :05:22.but I would cook is slowly. What dish would you like to see at
:05:22. > :05:22.
:05:22. > :05:30.the end of the show? Food hell! well, there we go, now, we have
:05:30. > :05:35.Paula on the line for us. What can I do instead of boiling
:05:35. > :05:41.sprouts? Basically, what you do, my children used to hate them, but
:05:41. > :05:49.they love them now. Chop them in half, brown them in butter. Add a
:05:49. > :05:54.bit of stock and I use sour dough bread with garlic and oregano. A
:05:54. > :05:59.cook the breadcrumbs and add pancetta and cover them over the
:05:59. > :06:05.sprouts. They are amazing. I would thinly supplies them off
:06:05. > :06:10.and saute them in the pan with bacon.
:06:10. > :06:15.What dish would you like to see? Food heaven! There it is one a
:06:15. > :06:25.piece. Anna, what is your question?
:06:25. > :06:27.
:06:27. > :06:37.would love to buy the fish you mentioned, but how would you cook
:06:37. > :06:38.
:06:38. > :06:43.it? Do a spice crust on it, black onion seed and yoghurt and ginger,
:06:43. > :06:52.card mum seeds. Cover it and bake it in the oven.
:06:52. > :06:56.Is it a light fish? If you buy it in the supermarket, you can get
:06:56. > :07:02.them to fillet it off and just do it with butter.
:07:02. > :07:08.It is a lovely meaty fish. Not a soggy, nasty thing like trout.
:07:08. > :07:12.So, what dish would you like to see, food heaven or food hell? Listen,
:07:13. > :07:20.with Brendan it must be food heaven! Jeerbgs cheers, thank you
:07:20. > :07:26.very much. And Eva from Newcastle.
:07:26. > :07:35.I have pheasant breast, I bought it from a farmer's market.
:07:35. > :07:42.Don't overcook it Yes, that is the key. Get a hot pan and sear it for
:07:42. > :07:46.a minute, no more, either side. Then in a hot oven for three or
:07:46. > :07:51.four minutes and rest it for three or four minutes, but that is the
:07:51. > :07:55.key, not it overcook it. And the crust you used earlier,
:07:55. > :07:59.with mustard and crumb, roasted in the oven, that is nice.
:07:59. > :08:04.What dish would you like to see, food heaven or food hell? Sorry,
:08:04. > :08:10.food hell. It is two a piece now. It is up to
:08:10. > :08:15.Sue from Somerset. What is your question for us? I have ox cheeks.
:08:16. > :08:24.I would like to know what to do to make them lovely and gorgeous.
:08:24. > :08:30.People are going Christmas, ox cheeks and Telappia, what about you
:08:30. > :08:36.with is this one, Silvena? I love ox cheeks. I would cook them with a
:08:36. > :08:41.little bit of red wine. A bit like the beef bourguignon. Nice and slow
:08:41. > :08:47.it will be softer than a fillet of beef. This is the best way to cook
:08:47. > :08:53.them, long and slow. Sometimes I add pasta with them.
:08:53. > :08:57.Cut them down into managable pieces. A newing the-sized piece. Brown
:08:57. > :09:05.them off and follow the recipe for a bourguignon. I think that is the
:09:05. > :09:09.best. Or you can do a vindaloo! What dish
:09:09. > :09:16.would you like to see, food heaven or food hell? Food heaven, please.
:09:16. > :09:20.Now, we are recording a special Saturday Kitchen. We would like to
:09:20. > :09:26.see your New Year foodie questions, perhaps you need a starter idea for
:09:26. > :09:32.a dinner party menu or maybe a menu for a whole midnight feast. Get
:09:32. > :09:39.your questions to us at: Right, the pans are heating up here.
:09:39. > :09:46.So let's gown -- get down to business. Nathan Outlaw is bang in
:09:46. > :09:51.the middle of the board. Let's see how these two get on. A
:09:51. > :10:01.three-egg omelette cooked as quick as you can. Put the eggs away...
:10:01. > :10:01.
:10:01. > :10:11.Come on, surely?! Three, two, one, go! It's the concentration on the
:10:11. > :10:12.
:10:12. > :10:21.faces! I'm surprised that they bother putting it in the bowl.
:10:21. > :10:31.Both pretty quick today! Right, less let's have a taste of this one.
:10:31. > :10:35.
:10:35. > :10:45.I love how they step awhich with the confidence! Finished? Yep! Well,
:10:45. > :10:45.
:10:45. > :10:51.I like my eggs wet! Vivek, you are going on the board.
:10:51. > :10:59.Am I? You end up on the leaderboard as well with 21.57.
:10:59. > :11:05.That puts you, no, you don't, you go here, yes, you do, you go here.
:11:05. > :11:14.You are third place, fourth place. They are all muddled up, but you
:11:14. > :11:19.are on the board. Silvena, you did it, quicker. You
:11:19. > :11:23.did it 20.60. That puts you on the board as well, but you are not
:11:23. > :11:28.going on the board. That is not an omelette.
:11:28. > :11:37.He loves doing that to me. This is the sixth time I have been
:11:37. > :11:42.disqualified. It is a vendetta. So, Silvena and Vivek have to
:11:42. > :11:46.decide on their food choice for Brendan, but first we are watching
:11:46. > :11:56.Rachel Khoo in her Little Paris Kitchen. She is taking on beef
:11:56. > :12:30.
:12:30. > :12:36.Beef bourguignon, a classic dish, but I have a twist on it. For my
:12:36. > :12:39.version, I'm going to need the version, I'm going to need the
:12:39. > :12:44.stale old baguette. Start off by coating the beef in
:12:44. > :12:48.the flour. The flour helps to thicken the stew. I am using a beef
:12:48. > :12:53.shin. I prefer the big chunks. It takes
:12:53. > :12:58.longer, but it is better than the little chunks. Sear the beef to
:12:58. > :13:05.bring out the sugars in the meat and make it flavoursome. Remove the
:13:05. > :13:12.meat, but keep the oil and add 150 grams of smokey bacon. A handful of
:13:12. > :13:17.baby onions, a clove of garlic... And some cracked black peppercorns.
:13:17. > :13:24.The little black bits at the bottom make the stew taste better. So my
:13:24. > :13:31.herbs going in there now. A sprig of rosemary, a bay leaf, a sprig of
:13:31. > :13:37.thyme. The meat is in there now too, bung it in. Red wine. Use wine you
:13:37. > :13:43.know you can drink. If it is not good enough to drink, it is not
:13:43. > :13:50.good enough to cook with. Then 150 mililitres of water. Add a teaspoon
:13:50. > :13:54.of salt and another of sugar. A teaspoon of tomato piece, oh, I
:13:54. > :14:00.forgot my parsley stalks. The lid on. In the oven goes. About three
:14:00. > :14:09.hours. While that is stewing away it is on
:14:09. > :14:14.to my delicious dumplings. Cut the stale bread into small pieces and
:14:15. > :14:21.add parsley. Add the warm milk. Let the bread soak up the milk. A
:14:21. > :14:28.generous pinch of salt. A bit of black pepper.
:14:28. > :14:33.Nutmeg. And one egg will make everything
:14:33. > :14:41.stick together. Grab a wooden spoon and give it a mix. I need a
:14:41. > :14:47.tablespoon of flour. That is mixed all together. Now all
:14:47. > :14:56.you need to do now is stkwaurb them together. It is about a -- is
:14:56. > :14:59.squash them together it is about a golf ball-sized shape.
:14:59. > :15:06.They are starting to crisps up really lovely.
:15:06. > :15:14.These are browning nicely. It is time to get my stew out of the oven.
:15:14. > :15:18.Yum! Oh, it is bubbling away. Now I need to serve up. I also put
:15:18. > :15:23.in chopped mushroom at the last minute to stop them getting soggy.
:15:23. > :15:30.The French would serve this with pasta or po dayows, but I think
:15:30. > :15:39.that the dumplings fit the bill. Classic French recipe. Also a
:15:39. > :15:48.little twist from me. And from a French classic to the
:15:48. > :15:54.modern, next up is my take on a very indulgent desert.
:15:54. > :15:59.This salted caramel filled chocolate lava cake is one of my
:15:59. > :16:03.favourite puddings with an amazing centre. I have added the salted
:16:03. > :16:09.caramel. I am making the caramel filling first.
:16:09. > :16:15.I need 150 grams of sugar. To start off with, sprinkle the sugar to
:16:15. > :16:21.cover the bottom of the pan. Add the sugar and cook until it reach
:16:21. > :16:26.as cola colour, then pour in 150 mills of double cream. When you put
:16:26. > :16:32.the cream in, stand back a bit, otherwise you get a facial it has
:16:32. > :16:37.gone crazy. Add the salt. A teaspoon. It adds a little more
:16:37. > :16:41.sophistication to the caramel. Caramel can crack if you overheat
:16:41. > :16:48.it. A temperature of 108 degrees, or coating the back of the spoon
:16:48. > :16:52.should do it. Pour it into the bowl. And that now will go into the
:16:52. > :16:59.fridge. Be careful. While the caramel chills, get on
:16:59. > :17:05.with the chocolate sponge. The most important ingredient, is the
:17:05. > :17:10.chocolate. It is a minimum cocoa solid of 60%. Adding 85 grams of
:17:10. > :17:15.butter. The Parisians use unsalted butter for cooking, but for a more
:17:15. > :17:21.intense flavour go for salted. It is starting to simmer. You want a
:17:21. > :17:27.light simmer. The chocolate is melting now so gres the ramekins.
:17:27. > :17:33.Tip in cocoa powder there. Then tip it into the hand so it coats on the
:17:33. > :17:38.side. Then mix 107 grams of light brown sugar and 85 grams of flour.
:17:38. > :17:43.How is this doing? Resist the temptation of dipping your fingers
:17:43. > :17:49.in there! Now I'm going to pour it in here with my flour and sugar and
:17:49. > :17:53.you mix it together. Into my lovely chocolate mix goes
:17:53. > :17:57.six eggs. To so, give it a good scrape at the
:17:57. > :18:01.bottom and that is it. You want to fill it about three
:18:01. > :18:06.quarters. The reason being you have to leave
:18:06. > :18:12.room to put your caramel in the middle. A part of making this
:18:12. > :18:19.chocolate is chilling it. When you come to bake it, the middle stays
:18:19. > :18:29.uncooked and you get the Uzi centre. Now, the caramel in my piping bag.
:18:29. > :18:29.
:18:29. > :18:39.Just put it in the middle and then squeeze.
:18:39. > :18:39.
:18:39. > :18:44.Put the puddings in the oven at 180 Celsius for 50 minutes.Ow are
:18:44. > :18:54.looking for them to be cooked on the edges and gooey in the middle.
:18:54. > :18:56.
:18:56. > :19:01.They are looking ready. Wow! Caramel there.
:19:01. > :19:10.Oh,... That is awesome! Look at that
:19:10. > :19:19.That's a perfect lava cake. You want to eat it straight away.
:19:19. > :19:22.want to eat it straight away. Watch out, though it is a bit hot.
:19:22. > :19:27.That looked really good. Now it is that time of the show to find out
:19:27. > :19:35.if Brendan is facing food heaven or food hell. Food heaven is a classic
:19:35. > :19:39.roast chicken with the trimmings, or it could be trout, food hell
:19:39. > :19:44.with scallops. A classic almond sauce and beans.
:19:44. > :19:53.I would love to know how to cook fish properly. My wife is a lover
:19:53. > :19:56.of fish. I would love to cook her a good meal, but, I would rather eat
:19:56. > :19:59.the chicken. Well, you will not get the chance
:19:59. > :20:03.to cook fish today, you are getting the chicken.
:20:03. > :20:08.Well done. Now, with the chicken, remove the
:20:08. > :20:11.wish bone. To do that, you can do it with a knife, but it is easier
:20:11. > :20:16.it with a knife, but it is easier to use the fingers.
:20:16. > :20:20.Break it open and remove the wish bone out. Then it is easier to
:20:20. > :20:27.carve. So, the chicken in the tin. Then I pass this down.
:20:27. > :20:31.You can do the sausages and bacon. Take butter over the top. I think
:20:31. > :20:37.it needs butter. You can use oil if you want to, but a little bit of
:20:37. > :20:43.butter and nothing else. Just salt over the top that would be it for
:20:43. > :20:48.me. Straight in the oven. Some do it 20 minute as pound. So for a
:20:48. > :20:53.four to five pound chicken you are looking for about an hour and ten
:20:53. > :20:59.minutes, then Tel Aviv to rest. Now, there is bread sauce. The way to
:20:59. > :21:06.make it is milk, this is a classic thing that you learn at college. So
:21:06. > :21:13.there is the milk. Then we have an onion. This is called an onion c
:21:13. > :21:16.rorbgs ute. That is with a bay leaf and cloves -- croute. You stud the
:21:16. > :21:21.bay leaf with cloves. That is interesting.
:21:21. > :21:25.It is different, but it is one of those things that colleges all
:21:25. > :21:34.around the country, whether you start at 16, 17 years old, this is
:21:34. > :21:41.what you learn. An onion cloute. You warm that up gently and you
:21:41. > :21:47.have this mixture. Smell good? Yes.
:21:47. > :21:53.Then lift this out. Pick out all of the pieces but we
:21:53. > :22:01.can do it after too. Then all you do is to add the
:22:01. > :22:06.breadcrumbs. A touch of butter. Salt, pepper and
:22:06. > :22:11.there is your bread sauce. Done. Leave that to one side and the
:22:11. > :22:16.bread starts to expand. We are making a stuffing together with
:22:16. > :22:26.game chips. The game chips are famous with this dish. So take the
:22:26. > :22:26.
:22:26. > :22:34.potato. The way to make these is we just peel the potato. We can use
:22:34. > :22:42.the left over trimmings as well. There is also the sage and onion
:22:42. > :22:50.stuffing so we need sage shopped. Now get the potatos and with one of
:22:50. > :23:00.these machines, you slice it and each turn you rotate the potato.
:23:00. > :23:00.
:23:00. > :23:09.So you end up with these crisps. So, see that. Withle little holes in.
:23:09. > :23:14.Then we deep fry these. Now we talked about the tour but
:23:14. > :23:18.did not give out any dates. It is January? We hit the road on January,
:23:18. > :23:23.the 20th. We are going all around the country, up to Scotland, into
:23:23. > :23:31.Wales. We could not get the dates in Ireland, but it is a big old
:23:31. > :23:39.tour. A big evening of dance, chat and music. I'm very proud of it.
:23:39. > :23:48.And I'm assuming that you prepare it all? Yes, I prepare it all. It
:23:48. > :23:52.is a mixture of music to hopefully suit everybody. It is a lot of work.
:23:52. > :23:56.But although I'm out of Strictly, it will give me time to prepare for
:23:56. > :24:00.that. Judging by the competition it is
:24:00. > :24:04.pretty tough this year on Strictly? It is very tough. There are six
:24:04. > :24:07.great couples left in the competition. Everyone has something
:24:07. > :24:14.unique and special. We have no idea how the public vote is going. It
:24:14. > :24:24.will be tricky. I think that the girls are secretly voting for the
:24:24. > :24:25.
:24:25. > :24:31.Olympian boy, lewis. And also Nicky from west life. It is interesting.
:24:31. > :24:35.We don't know how it will go. Tonight will be interesting. Up to
:24:35. > :24:39.now, the weak have been whittled out.
:24:39. > :24:46.Is that always the way it goes? Well, up intole semi-final. Then
:24:46. > :24:51.the true ones are left! Yes! Right a sauce to go with this. So a
:24:51. > :24:55.reduction of the stock. A bit of white wine. More stock.
:24:55. > :25:00.We are going to reduce this down quickly. There are the game chip
:25:00. > :25:06.there is. This is the chicken. So we break this up. We take the legs
:25:06. > :25:11.off. Cut the thighs. Cut that through.
:25:11. > :25:17.Then with the chicken we can trim this up.
:25:17. > :25:23.No matter how many times I cook a roast chicken, I can never cut up
:25:23. > :25:32.my chicken like you do? Do you know the best part? The nose.
:25:32. > :25:38.You like that, you can have that every time. Give it to me now.
:25:38. > :25:42.She needs to get out more! She is a crazy girl.
:25:42. > :25:50.You take out the wish bone and then you can carve it nicely. That is
:25:50. > :25:55.what we have here with the chicken. Then we have the chicken on there.
:25:55. > :26:01.Take that out. Grab the stuffing and the sausages from the oven as
:26:01. > :26:05.well. We are going to finish off the
:26:05. > :26:12.sauce. Well, you are out of Strictly, sow
:26:12. > :26:18.you can have butter now! I don't mind butter. It is sugar. My wife
:26:18. > :26:22.is very health conscious. She does change my way of eating.
:26:22. > :26:27.You lot put me on a diet when I was doing Strictly.
:26:28. > :26:35.Well, somebody had to. Little did you know, Brendan, every
:26:35. > :26:43.night I got through... Every night I got through... The driver took me
:26:43. > :26:50.home and asked if I wanted the usual. We drove to the chicken
:26:50. > :26:56.shack and I had a ten-piece bucket. But chicken is a good thing.
:26:56. > :27:04.But a bucket of fried chicken?! came with about eight bags of
:27:04. > :27:09.chips! Right, stuffing. There is the sauce over the top.
:27:09. > :27:14.That sauce looks amazing. There is the bread sauce, the game
:27:14. > :27:17.chips. Now, forks and knives, come on,
:27:17. > :27:26.Vivek. That is chicken into something
:27:26. > :27:33.special. Lovely. Now, there you go. Lovely.
:27:33. > :27:37.Dive into it. To go with this, Peter has chosen a
:27:37. > :27:42.Finest Chianti Reserva from Tesco. 2009. Another great combination
:27:42. > :27:47.with this. And I still think we have had real
:27:47. > :27:52.bargains on the show with the red that went with your curry, Vivek.
:27:52. > :27:55.For �5 it was a steal. For �5 it was a steal.
:27:55. > :28:01.Superb! Happy with that? The secret with the roast chicken is not to
:28:01. > :28:05.follow the rule of 20 minutes a pound. Look at it, it takes about
:28:05. > :28:10.an hour and ten mince but you must allow it to rest. The same with
:28:10. > :28:16.turkey this Christmas. Take it out of the oven and allow it to rest.
:28:16. > :28:23.It is easier to carve and it does not fall apart, but also cook the
:28:23. > :28:26.stuffing separate. That bread sauce is onions, sage as well. Good luck
:28:26. > :28:29.with the tour. Thank you very much.
:28:29. > :28:33.We are seeing you tonight on Strictly.
:28:33. > :28:36.In the background, probably not on screen.
:28:37. > :28:41.He is here for the Christmas special.
:28:42. > :28:44.Well, that's all from us today on Saturday Kitchen Live. Thanks to
:28:44. > :28:47.Silvena Rowe, Vivek Singh and Brendan Cole. Cheers to Peter
:28:47. > :28:48.Richards for the wine choices. All of today's recipes are on the