:00:07. > :00:12.And we've got a brilliant line-up of recipes to kick
:00:13. > :00:39.I am joined by two of the country's most exciting chefs.
:00:40. > :00:42.First the man who triumphed with his main course of goat
:00:43. > :00:44.in the last series of Great British Menu.
:00:45. > :00:46.From the Michelin starred restaurant, The Pass.
:00:47. > :00:54.And next to him is the man who's made
:00:55. > :00:56.his mark in the heart of Rick Stein country.
:00:57. > :00:59.He's already got a Michelin star for his Padstow restaurant,
:01:00. > :01:02.No.6 and he's slowly building up a small food empire to rival
:01:03. > :01:20.Matt, you are cooking first, what are you doing? I am doing a
:01:21. > :01:25.pan-roasted salmon with fregola. It is with a lemon curd.
:01:26. > :01:29.Lemon curd? Well it is breakfast time.
:01:30. > :01:38.You have samphire in there as well! Yes. And Paul, what are you making?
:01:39. > :01:45.We are making waffles with a chicken liver pate and a golden raisin puree
:01:46. > :01:48.sauce. Sounds good.
:01:49. > :01:52.So two top dishes to look forward to and there's more great food
:01:53. > :01:55.Today we have Rick Stein, John Torode,
:01:56. > :01:58.the Hairy Bikers and Brian Turner with Janet Street Porter.
:01:59. > :02:00.Now, our special guest today is best known for her roles
:02:01. > :02:03.in the award winning BBC series The Thick of It and Getting On.
:02:04. > :02:06.More recently she's been over on Channel Four in the police drama,
:02:07. > :02:09.No Offence which is back on our screens very soon.
:02:10. > :02:10.Welcome to Saturday Kitchen, Joanna Scanlan.
:02:11. > :02:13.APPLAUSE. Great to have you on the show. I
:02:14. > :02:19.have to say I've been looking forward to have you on the show it
:02:20. > :02:25.is great to start you on the show with the New Year, I am a big, big
:02:26. > :02:31.fan! At the moment, you are so busy as an actress. It seems to have
:02:32. > :02:36.arrived at once for you, really? I guess, as an actor, your life is a
:02:37. > :02:41.strange one. You never know what is coming next. You start little things
:02:42. > :02:46.and hope it will go to big things but you don't know. You don't know
:02:47. > :02:51.if you will have it tomorrow. But at the moment, luckily, for me it seems
:02:52. > :02:55.busy. So American great things, films as
:02:56. > :02:56.well. We are talking about that later along with the TV series as
:02:57. > :03:02.well. Now we are talking about food. Now, of course, at the end
:03:03. > :03:06.of TODAY'S programme I'll cook either food heaven or
:03:07. > :03:08.food hell for Joanna. It's up to the guests in the studio
:03:09. > :03:11.and a few of our viewers to decide So, what's your idea
:03:12. > :03:17.of food heaven? What ingredient inspires you in the
:03:18. > :03:24.kitchen? I know you are a keen cook. I really like a lot of traditional
:03:25. > :03:31.fare with a twist on it. So English or Welsh food, as I come from Wales.
:03:32. > :03:37.Beef, I'm afraid! Welsh Black or any beautiful pieces of beef, I love.
:03:38. > :03:42.So, beef but what about the dreaded food hell? I hate what I call
:03:43. > :03:47.swimming fish. As opposed to shellfish. Anyone with fine bones
:03:48. > :03:53.you might get in your mouth. I like the flavour of fish but I hate it
:03:54. > :03:58.So it's either steak or butternut squash.
:03:59. > :04:01.For food heaven I'm going to use a sirloin steak and look to Asia
:04:02. > :04:11.Even butternut squash. I don't like the texture!
:04:12. > :04:15.For food heaven I'm going to use a sirloin steak and look to Asia
:04:16. > :04:17.The steak is seared on a hot griddle then served
:04:18. > :04:19.with a raw salad made from red cabbage, red onion,
:04:20. > :04:22.coriander, coconut all in a sweet and spicy Thai style dressing.
:04:23. > :04:25.It's finished with a few toasted hazelnuts and some Asian pears.
:04:26. > :04:28.Or Joanna could be having food hell, butternut squash which I'm
:04:29. > :04:30.going to serve something else I know Joanna doesn't like,
:04:31. > :04:38.The squash is diced and sauteed with sesame seed,
:04:39. > :04:46.parsley, chicken stock and star anise.
:04:47. > :04:49.the fish, brush it with oil and grill it.
:04:50. > :04:52.It's all served with a fennel salad on the side.
:04:53. > :05:00.If you'd like the chance to ask either of our chefs a question today
:05:01. > :05:05.A few of you will be able to put a question to us,
:05:06. > :05:09.If I do get to speak to you, I'll be asking if you want Joanna
:05:10. > :05:11.to face either food heaven or food hell.
:05:12. > :05:14.You can send us your questions through social media
:05:15. > :05:22.Right, let's get cooking and starting us off for 2016
:05:23. > :05:24.with our first live recipe is Matt Gillan.
:05:25. > :05:36.Great to have you on the show again, Matt. I know you want to get the
:05:37. > :05:40.salmon on now. We, we do. Right, get that on, then we will
:05:41. > :05:43.talk about the dish. This is an unusual one.
:05:44. > :05:48.Yes, I suppose on the surface but for me it is normal.
:05:49. > :05:52.For viewers watching you would not normally put the ingredients
:05:53. > :05:56.together but you are. So the fish goes straight in on a low heat.
:05:57. > :06:04.Yes, cook it on the skin side slowly. The skin is going to protect
:06:05. > :06:10.it and it will stay moist. Now, the lemon curd.
:06:11. > :06:18.You are going to be OK with this. When was the last time you made
:06:19. > :06:27.lemon curd? About 22 years ago! So, mix the lemons with the lemon juice,
:06:28. > :06:33.the muscavado sugar, rather than caster sugar. That give it is a nice
:06:34. > :06:39.earthy flavour. It will take away some of the sweetness of the lemon
:06:40. > :06:42.curd with the salmon. It is unusual putting these
:06:43. > :06:46.ingredients together. You say it is normal for you but for people
:06:47. > :06:50.watching this, they will think how is this going to work? It is more
:06:51. > :06:56.the lemon and the salmon. Lemon and fish. That is what is going
:06:57. > :07:05.together. That is normal. Where do you get your ideas from? I
:07:06. > :07:14.tend to look at flavours and tastes. Not necessarily the final products
:07:15. > :07:20.as it were. Wash your hands or your mother will
:07:21. > :07:26.be on you watching this. There you go, now she will stop phoning in!
:07:27. > :07:35.So, with have lemon, sugar and butter. What are you doing? I have
:07:36. > :07:43.the fregola. It comes from Sicily. Originating from Sicily it is like a
:07:44. > :07:47.toasted pasta dough. I am simmering it in plain water or you can do it
:07:48. > :07:53.in stock. It is cooked like pasta.
:07:54. > :07:59.Yes but it is more chewy than a pasta. It stems from the flour in
:08:00. > :08:02.Sicily being nor glutinous. So they could not make pasta as the Italians
:08:03. > :08:07.would. How has it been since winning the
:08:08. > :08:13.Great British Menu, it must be a great platform for you? It has been
:08:14. > :08:18.really quiet... No, it has been mental. We have been full. It is
:08:19. > :08:24.unbelievable. Not just for me but for the goat.
:08:25. > :08:30.The interest in that product. Why that? Of all of the things you
:08:31. > :08:40.could have cooked, why that? Well, there was a lot of research in the
:08:41. > :08:45.Women's Institute, a lot of of the information that they had, what it
:08:46. > :08:53.stands for, with regards to local sourcing, using the best of local
:08:54. > :09:02.resources, the goat just worked. Like the Billy Kidds.
:09:03. > :09:08.They are sent to slaughter and it is a waste, so it resonated with
:09:09. > :09:16.myself. I grew up on goat and the WI'seth yous on waste not, want not.
:09:17. > :09:23.You and Paula are not far from each other, you a Portsmouth kid? We
:09:24. > :09:33.should not like each other! I'm Southampton! . And now is this a
:09:34. > :09:37.risotto? It is a risotto style with the fregola it is safer than making
:09:38. > :09:44.it like a pasta. Why? If you take the risotto too far
:09:45. > :09:49.it goes stodgy. The rice breaks down. But this holds
:09:50. > :09:56.its shape and texture. So you can cook it, cool it down and
:09:57. > :10:03.finish it off? Exactly. So that is the rice straight in? Yes
:10:04. > :10:08.it is a granola but with a twist. Rather than oats, we are using
:10:09. > :10:12.puffed rice. That is very hot oil, about 210
:10:13. > :10:19.degrees. It is really hot. So it puffs up
:10:20. > :10:27.straight away like rice krispies. So this is the base of your granola?
:10:28. > :10:35.Yes, into that is pumpkin seeds. You are going to fry them as well?
:10:36. > :10:41.Yes. I'll remove the remaining bits so it
:10:42. > :10:49.does not burn. I have the sugar, lemon, eggs and then we are going to
:10:50. > :10:52.thicken it at the end. And all the while, the salmon is
:10:53. > :10:57.ticking over. Yes, we don't have to worry about
:10:58. > :11:02.it, the skin protects it. It will be lovely.
:11:03. > :11:07.Tell us about your restaurant. It is small with 28 seats? Yes. There are
:11:08. > :11:13.only so many seats you can fit into a kitchen. It is part of the
:11:14. > :11:18.kitchen. It doesn't stand alone. It is not an open-plan kitchen it is
:11:19. > :11:25.dominated by the kitchen. It is intimate. It is 28 covers but,
:11:26. > :11:32.you know it is still a loft work. The menu reflects that. You do a
:11:33. > :11:39.tasting menu? We run from six to ten courses, all are fairly different.
:11:40. > :11:44.There is a lot of flexibility between the dishes. If you don't
:11:45. > :11:47.like something, you can swap it out. I don't want to dictate it that
:11:48. > :11:53.much. I still want the element of choice. It is a restaurant at the
:11:54. > :12:01.end of the day. I am careful with the curd. It can
:12:02. > :12:07.curdle! That is what it should look like. It is like this thickened
:12:08. > :12:13.mixture but then add the butter. What make it is curdle? It is the
:12:14. > :12:18.heat with the egg yolks. The lemon starts to thicken it as
:12:19. > :12:26.well. But don't boil it. Otherwise it will definitely separate.
:12:27. > :12:34.You can call us with your questions to the chefs today by calling this
:12:35. > :12:43.number. Right, there is the lemon curd.
:12:44. > :12:48.And if you grinned down the spices. There is lots of star anise. Is this
:12:49. > :12:57.for the restaurant tonight? No, not tonight. I am on holiday today! So,
:12:58. > :13:03.loads of star anise. What else? Ground coriander, cumin and madras
:13:04. > :13:09.curry powder. Matt, the muscavado in the curd is
:13:10. > :13:16.to make it less sweet? Yes, and it give it is a more earthy taste it
:13:17. > :13:22.works nicer. Trying to put the sweet with the savoury dish.
:13:23. > :13:27.Do you always use an oily fish, or could you use another fish? Turbot
:13:28. > :13:32.would be nice with this dish. There are the spices. We have about
:13:33. > :13:37.a minute left. And you wanted me to grate the parmesan cheese and finish
:13:38. > :13:42.that into the risotto. Just reduce that fish stock down
:13:43. > :13:47.with the fregola. And this is where we finish off with the crab. In you
:13:48. > :13:51.go with the crab. Have you turned the salmon over yet?
:13:52. > :13:55.Just now. So, cook it more on the side with
:13:56. > :13:59.the skin. Yes, it offers it protection. If you
:14:00. > :14:06.cook it without the skin it can overcook. The skin protects it.
:14:07. > :14:12.This is the power of the internet. Somebody says that fregola is from
:14:13. > :14:23.Sardinia, not Sicily. There you go! And there are the
:14:24. > :14:30.cherries into the mixture here? Yes, and then the chives go into the
:14:31. > :14:37.risotto. We are ready to plate.
:14:38. > :14:44.A little salt,ennion powder and a good pinch of spice.
:14:45. > :14:51.Onion powder? What is that? Dried onions and then powdered.
:14:52. > :14:55.Stock cube! It sounds handy! There is the risotto, that is seasoned for
:14:56. > :14:59.you. There is lime juice in there. That is ready to go. Ready when you
:15:00. > :15:06.are. So we don't want too much lemon
:15:07. > :15:16.curd. It breaks up the savoury element to break up the citrus.
:15:17. > :15:21.Is that it? After all I just made?! I ground up enough spices for about
:15:22. > :15:27.six people here! The crew are hungry.
:15:28. > :15:30.This is the nice risotto style added to the dish.
:15:31. > :15:36.It is just a little different and safer as well.
:15:37. > :15:42.The salmon is nicely cooked. All the way through on one side.
:15:43. > :15:45.So the granola adds a nice bit of texture.
:15:46. > :15:49.And the spices are going through that. And to finish, a little bit of
:15:50. > :15:55.raw samphire. So nothing has been done to it. It just adds another
:15:56. > :16:08.texture, saltiness to the dish. And the name of the dish? Pan fried
:16:09. > :16:14.salmon with crab efregola, puffed rice, granola and lemon curd.
:16:15. > :16:20.That smells fantastic. You get to dive into this!
:16:21. > :16:31.That is such a good way to cook the salmon. Sometimes people over
:16:32. > :16:35.complicated. You feel you have to start with one bit to ensure you get
:16:36. > :16:44.all the different flavours. I like the muscovado. That is amazing. The
:16:45. > :16:46.crab and the, what did you say? Fregola.
:16:47. > :16:48.Right, let's get some wine to go with this.
:16:49. > :16:51.Our wine expert Peter Richards has been in Hampshire this week.
:16:52. > :17:00.Let's see what he's chosen to go with Matt's mighty salmon.
:17:01. > :17:06.I am in Petersfield, a market town in the heart of the South Downs and
:17:07. > :17:08.where better to come to find delicious wine to go with today's
:17:09. > :17:29.dishes. I did not know where to start when
:17:30. > :17:33.it came to finding a wine to go with Matt's seafood and granola
:17:34. > :17:38.extravaganza. So many different aromas, flavours and textures, it is
:17:39. > :17:43.quite some mouthful. We are in white wine territory, but the question is,
:17:44. > :17:47.what style? I lined up bottles at home to taste test with the recipe
:17:48. > :17:58.and it worked well with richer, rounder styles of wine. This finest
:17:59. > :18:09.wine was an easy-going partner, but what set the pulse racing was a
:18:10. > :18:18.beauty, Tim Adams Semillon. It is one of Australia's Forte grape
:18:19. > :18:20.varieties. When it is done discreetly like this it makes the
:18:21. > :18:30.wine complex and versatile with food. And that creamy succulents
:18:31. > :18:35.enables the wine to stand up to that gorgeous savoury richness of the
:18:36. > :18:40.fregola and intensity of lemon curd. There is a nutty knows that works
:18:41. > :18:45.with the granola and the beautiful hankie citric acidity picks up well
:18:46. > :18:50.on the salmon and lemon elements, as well as washing through the
:18:51. > :18:56.intensity of samphire and the spice mix. All round, it is a grown-up
:18:57. > :19:02.flavour combination with lots going on and really satisfying. Matt,
:19:03. > :19:11.thanks for a classy, inventive dish and this is a top Australian drop to
:19:12. > :19:21.enjoy with it. That lemon curd is really unusual. I am nicking that!
:19:22. > :19:25.Really nice with the crab. The crab is sensational. It is alive, it is
:19:26. > :19:27.gorgeous. That is the lime juice at the end.
:19:28. > :19:29.Coming up, Paul is making waffles but serving them with something
:19:30. > :19:40.We have beautiful Cornish chicken livers which we will hand raised and
:19:41. > :19:52.make a pate, and waffles have buttermilk in them. We will do a
:19:53. > :19:54.golden rays in source -- raisin. You can ask the chefs question if you
:19:55. > :19:56.call this number. You can send us your questions
:19:57. > :20:00.through social media Let's head off to the Med
:20:01. > :20:04.for a dose of winter sunshine He's travelling from Venice
:20:05. > :20:07.to Istanbul and has stopped off dishes from my travels -
:20:08. > :20:35.brought back here to Well, someone on my journey
:20:36. > :20:38.from Venice to Istanbul said the journey seemed
:20:39. > :20:40.like a pearl necklace - I suppose, with the two biggest
:20:41. > :20:43.pearls at either end - Venice and Istanbul -
:20:44. > :20:45.but lots of lovely, glistening And to me, the island of Symi
:20:46. > :20:49.here is like the centre All the architecture on this island
:20:50. > :20:52.is Venetian and over I mean, the Greeks have got
:20:53. > :20:56.a word for it - "omfalos". It means "the navel",
:20:57. > :20:59.it means "the centre of everything". When you close your eyes
:21:00. > :21:08.and dream of Greece, these are the pictures
:21:09. > :21:14.that fill your dreams. And although I'll be travelling
:21:15. > :21:18.all over the place searching for recipes, this is where I'll be
:21:19. > :21:20.coming back to cook. These dishes, that I've
:21:21. > :21:24.borrowed from cafes, bars and restaurants,
:21:25. > :21:26.like this fabulous pork chop, It's really lovely and it's from
:21:27. > :21:32.Croatia. And there's this brilliant
:21:33. > :21:35.rabbit stew from Albania. And of course, the most famous
:21:36. > :21:42.barbecue dish in the Aegean - And this - it's Sultan's
:21:43. > :21:48.Delight, from Turkey. So, this is gnocchi with crab,
:21:49. > :22:02.or gnocchi con grancevola. Gnocchi, as every aspiring Italian
:22:03. > :22:05.chef knows, is made from a mixture of flour and mashed potato,
:22:06. > :22:08.with an egg that binds it all But I chose to do this dish
:22:09. > :22:18.because it's really simple - like so many Venetian dishes -
:22:19. > :22:24.and it's full of spicy flavours. I'm just mixing this to make
:22:25. > :22:27.a really stiff paste and I might have just put a little bit
:22:28. > :22:30.too much egg in there, so I'm just going to add a little
:22:31. > :22:36.bit more flour in... just to make sure it's
:22:37. > :22:38.easy to roll out. It means "little knuckles" and it
:22:39. > :22:57.looks like knuckles. They used to say in Venice,
:22:58. > :22:59."Gnocchi day? Cos all the restaurants served
:23:00. > :23:02.gnocchi on Thursdays. Then I'm going to cut it
:23:03. > :23:18.into little pillows. Captain Chaos, that's
:23:19. > :23:26.what my wife calls me. So, you don't really need to do
:23:27. > :23:36.a timing here. Just keep them in the water till
:23:37. > :23:38.they start popping The dish in Venice is called
:23:39. > :24:01."gnocchi con grancevola", which means "spider crab" -
:24:02. > :24:03."gnocchi with spider crab". They do have these frozen Alaskan
:24:04. > :24:09.king crabs, I must say, they're brilliant for getting
:24:10. > :24:11.the meat out of and So, I'm just going to shred
:24:12. > :24:18.this a bit. Normally, I'm always saying to keep
:24:19. > :24:23.this crab as lumpy as possible, but I need to shred it up to go
:24:24. > :24:26.with the sauce and the gnocchi. Now, I'm just going to make
:24:27. > :24:30.a shellfish stock with some of the crab shells
:24:31. > :24:46.and some prawns, so... I'm only just using the knuckles
:24:47. > :24:49.here, because that's where I won't have got most
:24:50. > :24:51.of the meat out, like that. This is worth taking a note of,
:24:52. > :24:54.really, because it's a really good Just a bit of seafood,
:24:55. > :25:03.garlic, tomato puree, a healthy pinch of flaked
:25:04. > :25:06.chilli and water. It's a taste that will
:25:07. > :25:19.make your tongue smile. I'm just mashing this down to get
:25:20. > :25:23.as much flavour as I can out of these lovely little shrimps
:25:24. > :25:25.from Symi and the prawns I mean, sometimes I like to actually
:25:26. > :25:32.put all the shells in a liquidiser and blitz them up, but it does mean
:25:33. > :25:36.that the sauce then has a slightly This time, I'm just
:25:37. > :25:40.mashing them down. That's coming up to a boil,
:25:41. > :25:43.just a little bit of salt. I've forgotten one thing
:25:44. > :25:47.- the spices. Now, this is coriander,
:25:48. > :25:48.nutmeg, cloves, turmeric, It is the very taste of Venetian
:25:49. > :25:58.seafood to me. It's not like Indian spicing,
:25:59. > :26:00.it's much more subtle, It's very interesting to me,
:26:01. > :26:04.because they're all linked - Byzantium, all those spices coming
:26:05. > :26:06.from such places as India, all the way from the East
:26:07. > :26:19.and into Venetian cooking. I'm just pushing down all those
:26:20. > :26:24.shells, to extract I just finish off the sauce
:26:25. > :26:56.by stirring in some butter and then folding in that delicious crab
:26:57. > :27:02.and finally, a sprinkle of parsley. Like so many Italian dishes,
:27:03. > :27:06.this is very simple. A bit of flour, potato,
:27:07. > :27:10.Venetian spices and great, Before I went to Venice,
:27:11. > :27:21.people are saying, "Oh, the food in Venice is not as good
:27:22. > :27:25.as the rest of Italy "and a lot of it is a complete
:27:26. > :27:27.rip-off", you know? Gnocchi is a very versatile dish
:27:28. > :27:43.to serve and goes with lots But if you'd prefer something
:27:44. > :27:49.a little more meaty, I've got another suggestion
:27:50. > :27:51.for you using an ingredient that's now readily available
:27:52. > :27:53.in supermarkets. It's a very soft and spicy Italian
:27:54. > :28:07.sausage called 'Nduja. It is a spicy... You cook with it. I
:28:08. > :28:14.will serve that with gnocchi. I will show you how -- I will not show you
:28:15. > :28:24.how that is made because it was done on the clip. I will chop shallots.
:28:25. > :28:26.With the courgette, this lot are too young for it, but the parisienne
:28:27. > :28:41.scoop. What is that?! Two different colours, green and
:28:42. > :28:45.yellow and different sizes and I will Blanche that and serve it with
:28:46. > :28:53.everything else. That will not need a lot of cooking. It will need three
:28:54. > :28:58.minutes, four minutes to cook. Now, you mentioned you are interested in
:28:59. > :29:04.food. Your parents had a hotel. They did. I was brought up as a teenager
:29:05. > :29:09.in a hotel in North Wales. You did not venture into the kitchen? We
:29:10. > :29:14.ventured into the kitchen. My brother and I were interested in
:29:15. > :29:19.what went on in the kitchen. It was simple, good fair, this was the 70s.
:29:20. > :29:24.The quality of ingredients, the beef we got in, all of the vegetables
:29:25. > :29:28.were local, and looking back on it, it is what is now fashionable. Of
:29:29. > :29:33.all the people we have had on the show and I have been doing this
:29:34. > :29:40.almost ten years, actors, your story must be the most fascinating. You
:29:41. > :29:45.always wanted to be an actress. Your parents had a hotel. You found it
:29:46. > :29:50.difficult but at some point easy because you got into Cambridge. The
:29:51. > :30:02.Cambridge footlights. Which cube Daville. It took you a long time...
:30:03. > :30:07.It did. -- Hugh Bonneville. It was not from the lack of trying? I still
:30:08. > :30:12.have letters from agents who rejected me for years in my early
:30:13. > :30:19.20s. What happened was I desperately wanted to be what I felt I was, an
:30:20. > :30:23.actor by nature. For many years. And that is everything I did at
:30:24. > :30:29.university, I spent a lot more time on the stage than doing work. You
:30:30. > :30:34.switch subjects. I did a year of law. I realised you had to work a
:30:35. > :30:38.bit too hard for that, and I switched to history, which you also
:30:39. > :30:44.have to work harder. Most of the time I did plays. I managed to
:30:45. > :30:51.scrape through a degree and tried to get a career together and nothing
:30:52. > :30:56.happened. I ended up teaching. On a BA course at Leicester Polytechnic,
:30:57. > :31:01.a fantastic place at the time. I realised it was not need to be a
:31:02. > :31:08.teacher. I was made to do the job professionally. I had a total
:31:09. > :31:12.breakdown. The doctor said, if you do not go back to acting, you will
:31:13. > :31:17.be ill for the rest of your life. I thought, that might be true. I
:31:18. > :31:22.decided by writing, I would get myself back acting because you can
:31:23. > :31:30.always write yourself a part. You did that for 18 years, writing. You
:31:31. > :31:42.wrote for 18 years. Some amazing stuff? Yes, I worked on Biker Grove,
:31:43. > :31:47.and I learned a bit of craft. It enabled me for going for the small
:31:48. > :31:53.acting jobs. It enabled me to tick over. But the writing was always
:31:54. > :32:00.there on the other side. Then, after 17 years of knocking on doors,
:32:01. > :32:06.trying to get things going, with Jo Brand and Vicky Pepperdine, we wrote
:32:07. > :32:12.something for BBC Four. There was a lot going on with that,
:32:13. > :32:18.it won an award? Yes but never went on to BBC Two. It was set in a
:32:19. > :32:23.hospital, about life in the NHS. Anybody that I have spoken to who
:32:24. > :32:29.worked there, it was a very accurate reflection. It had a big following
:32:30. > :32:34.but it never got through to the really big public, it did not go
:32:35. > :32:39.through to BBC Two or BBC One. The digital channels, at that time but
:32:40. > :32:44.it is all changing now, the way that we watch television is changing but
:32:45. > :32:49.at that time, you needed to be on the bigger channel to get a bigger
:32:50. > :32:54.audience. But we did have a hit and as a writer, it began to make sense.
:32:55. > :33:01.Basically, it all came together at once. Puppy Love, you are involved
:33:02. > :33:05.in now... Tell us about that. That was a different set up. We shot
:33:06. > :33:11.it on the Wirral. Where I was brought up. It is about a dog
:33:12. > :33:18.trainer, who I play and a woman who gets a dog and cannot cope. Our two
:33:19. > :33:23.kids, fall in love. It was a really great show to film. Not least as the
:33:24. > :33:30.dog that my character owns is the dog that I own in real life, my real
:33:31. > :33:36.dog. So working with her, oh, my goodness. It is difficult, all the
:33:37. > :33:43.time you are thinking, I need the dog to do this thing but it is my
:33:44. > :33:46.dog, I don't want her to be upset. But she is not very well be
:33:47. > :33:51.heatwaved. And nor is mine.
:33:52. > :33:58.I filmed this at Christmas. This is proper cool it is my dog called
:33:59. > :34:03.Ralph, take a look at this... How cool is that?! There is a programme
:34:04. > :34:09.in the making for him as well. Bless him. Perhaps he can be in the
:34:10. > :34:17.US version of Puppy Love. Do you have to change the script for
:34:18. > :34:22.that, for America? We are adapting the UK version for a US audience. It
:34:23. > :34:26.will be different. The biggest difference, we discovered, is that
:34:27. > :34:31.we are setting it in Colorado. Of course in America, you are not just
:34:32. > :34:41.dealing with badgers or foxes, you are dealing with bares and mountain
:34:42. > :34:47.lions! That is different! That is the context! So the domestic pets
:34:48. > :34:52.are prey to these creatures. The whole scale is bigger. But the
:34:53. > :34:57.Americans are more verbal than we are and much more generally, easier,
:34:58. > :35:04.or willing to say what they think about things. A lot of our comedy in
:35:05. > :35:09.the UK, that was true of Puppy Love, is when people are too polite to say
:35:10. > :35:13.what they think but in America that is not the vibe. People will say
:35:14. > :35:19.what they think most of the time. Ifs that was not enough, you have No
:35:20. > :35:23.Offence. I love this show. You play a detective. It is a great, honest
:35:24. > :35:27.programme. She is an amazing Charles Kennedy. I
:35:28. > :35:40.am so lucky to have landed that role. She is an amazing character.
:35:41. > :35:45.She is solid as a rock! She will not let crime prevail.
:35:46. > :35:51.And the new series, you are about to start filming it? Yes. With a
:35:52. > :35:56.fantastic new set of story lines which I am not at liberty to speak
:35:57. > :36:00.about. I am so excited to be getting back in the boots and the leather
:36:01. > :36:05.jackets and my blonde hair and just being out there.
:36:06. > :36:11.And if that was not enough, your career is taking so many twists and
:36:12. > :36:17.turns, the films?! Can I say anything about that? Yes. I am very
:36:18. > :36:22.lucky to have a role in the new Bridget Jones film. I cannot say
:36:23. > :36:28.anything about that at all. But working with Renee Zellweger, I
:36:29. > :36:37.mean, we have grown up with Bridget Jones, my generation.
:36:38. > :36:43.And the other film as well? Nicole Kidman, How To Talk To Girls At
:36:44. > :36:48.Parties! That is very, very thrilling.
:36:49. > :36:54.And I have not spoken about this, whatsoever, it is on the internet
:36:55. > :36:59.but this is courgette balls with gnocchi! Simple as that.
:37:00. > :37:04.And there is the parmesan cheese over the top and the Nduja sausage.
:37:05. > :37:09.I just think it is a lovely, pretty dish.
:37:10. > :37:18.Can I ask where you get a baller? These? Yes.
:37:19. > :37:24.Saturday Kitchen, you can have that! North of Watford, that is what you
:37:25. > :37:30.call a melon baller! Can I taste it? Yes. It is hot and spicy with so
:37:31. > :37:36.much oil and flavour from it. Oh! That is gorgeous.
:37:37. > :37:42.You need a little lemon in it to cool it down.
:37:43. > :37:47.So what will I be making for Joanna at the end of the show?
:37:48. > :37:50.It could be her food heaven - steak which I'm going to serve
:37:51. > :37:55.I'll sear the beef then slice it thinly and serve it with a raw salad
:37:56. > :37:56.made from red cabbage, spring onion, coriander,
:37:57. > :37:59.coconut and red onion all tossed in a Thai-style dressing.
:38:00. > :38:01.It's finished with toasted hazelnuts and a little Asian pear.
:38:02. > :38:03.Or it could be food hell - butternut squash.
:38:04. > :38:06.The squash is diced and cooked with chicken stock, star anise,
:38:07. > :38:07.sesame seed, parsley, garlic and shallots.
:38:08. > :38:10.It's served with a whole grilled mackerel and a fennel
:38:11. > :38:15.As usual, it's down to the guests in the studio and a few of our
:38:16. > :38:18.viewers to decide, and you can see the result at the end of the show.
:38:19. > :38:22.Right, it's time to get a proper taste of Britain from Brian Turner.
:38:23. > :38:23.He's travelling with Janet Street Porter,
:38:24. > :38:26.all the best food the country has to offer.
:38:27. > :38:29.He's in East Sussex today and is cooking something very
:38:30. > :40:25.It is quite salty. Putting a chicken mousse in. Minced chicken breast.
:40:26. > :40:37.Chicken mousse? You need something to make it work together. A bit of
:40:38. > :40:43.salt because it means you can take in more cream. I will put in a
:40:44. > :41:12.limited amount of salt. I have received her slain -- sea
:41:13. > :41:24.purslane. I also have some flat leaf parsley. This is a best end neck of
:41:25. > :41:34.land. -- lamb. A wonderful piece of meat with a nice covering of fact.
:41:35. > :41:41.-- fat. I will keep as much as I can. I will get rid of some of it.
:41:42. > :41:54.It would make a good soup. I will take that home. I have trimmed of
:41:55. > :42:03.the excess meat and bashed this out as thin as you can. Don't be too
:42:04. > :42:09.greedy. When I do this, stuffed lamb will stop you have to show me how to
:42:10. > :42:19.roll it up will stop you are making like a Swiss roll. Not quite. But it
:42:20. > :42:30.is the same principle! Not quite. How do you stop it running at the
:42:31. > :42:42.end? Can I do this?! We take a bit of string. We tie this in the
:42:43. > :42:51.middle. I take to pieces and we cover that bit of chicken. It is an
:42:52. > :42:56.elegant parcels. Thank you, that is the nicest thing you have said to
:42:57. > :43:02.me. I have learned something. You cover up the end, because when I do
:43:03. > :43:09.it it comes out and makes a mess. I have one ready I have kept, just
:43:10. > :43:27.sitting here. I have the saucepan on. What is most important, is we
:43:28. > :43:29.render the fat. This takes patience. People get bored doing it. I put it
:43:30. > :43:50.into a pan and I render it. Just keep turning it over,
:43:51. > :43:53.so you render all sides of the fat. So I'm going to take
:43:54. > :43:56.this one out now. I've got lots of sediment
:43:57. > :43:58.from this local lamb here, Little bit of diced onion goes
:43:59. > :44:06.in there, not too much and that Just a bit of stock in there
:44:07. > :44:11.and then I will show you my secret Two pieces of meat, just
:44:12. > :44:29.nicely cooked for me. This cabbage, a bit
:44:30. > :44:37.of parsley in there. In all fairness, cabbage isn't
:44:38. > :44:40.the easiest thing to make. I'm going to put a bit of purslane
:44:41. > :44:48.in there just to remind us Put it round the outside,
:44:49. > :44:53.unless of course your Auntie Mary is coming and we all know
:44:54. > :44:57.Auntie Mary's, "I'm not eating that, You're lucky, we never had
:44:58. > :45:07.gravy when I grew up. So, ladies
:45:08. > :45:09.and gentleman, that is what I think is representative of some
:45:10. > :45:11.of the best taste that we've Lamb cutlets, lamb best end,
:45:12. > :45:15.stuffed with a little chicken mousse sea purslane, supplied
:45:16. > :45:17.by our own butcher here, wonderful cabbage,
:45:18. > :45:18.wonderful potatoes. Thank you for coming,
:45:19. > :45:21.I hope you're going to enjoy it and I hope you agree
:45:22. > :45:23.that is a taste of East Sussex. There'll be more from Brian
:45:24. > :45:32.and Janet next week. Still to come this morning
:45:33. > :45:34.on Saturday Kitchen Live. John Torode is driving
:45:35. > :45:36.across Argentina. Along the way, John enjoys
:45:37. > :45:39.a trucker's breakfast like no other. A meat feast cooked
:45:40. > :45:40.over burning charcoal. That's got to beat an egg sandwich
:45:41. > :45:44.at Watford Gap services! Paul and Matt are the first
:45:45. > :45:48.chefs of 2016 to take the Saturday Kitchen
:45:49. > :45:51.omelette challenge. It's a new year but
:45:52. > :45:53.the same basic rules. Make a three-egg omelette
:45:54. > :45:56.as fast as you can! So which one will have made
:45:57. > :45:58.it their New Year's res-EGG-lution Will they be able to SCRAMBLE past
:45:59. > :46:07.Theo Randall to claim that Anyone hoping for the end of the egg
:46:08. > :46:13.puns this year is going to be You can see what happens,
:46:14. > :46:20.live a little later on. And will Joanna be
:46:21. > :46:23.facing food heaven? Steak with an Asian salad,
:46:24. > :46:24.hazelnuts and pears. Or food hell - butternut squash
:46:25. > :46:27.with grilled mackerel You can see what she ends up
:46:28. > :46:33.with at the end of the show. Right, let's keep cooking and next
:46:34. > :46:54.up is a recipe from Paul Ainsworth. So, what are we going to do, then?
:46:55. > :47:00.It is waffles on toast, basically! What are we using then? Delicious
:47:01. > :47:04.buttermilk. It has to be the thick stuff, not the low fat stuff. The
:47:05. > :47:09.butter we are going to caramelise it.
:47:10. > :47:13.I know you want the waffles on. I will get the pickles on.
:47:14. > :47:17.So here we have a really, really thick mix. It is down to the
:47:18. > :47:23.buttermilk. So we have our waffle maker here.
:47:24. > :47:25.I have vinegar, water, oil, coriander seeds, fennel seeds and
:47:26. > :47:29.salt. Is that right. That's right. This is for the onion
:47:30. > :47:34.mixture. That's it.
:47:35. > :47:37.The mixture is thick due to the buttermilk.
:47:38. > :47:44.The buttermilk adds the sharpness does it? Yes! And the butter adds a
:47:45. > :47:47.lovely deep, almost caramelisation to it. So we are putting two on,
:47:48. > :47:53.James. OK.
:47:54. > :47:58.I will keep my eye on that on. Yes, please, after the rehearsals.
:47:59. > :48:03.The ones you burst? Yes, you reminded me of that, thank you! So,
:48:04. > :48:07.you do this with a little bit of brown butter as well? Yes.
:48:08. > :48:15.So those are on like that. They are on cooking. As you can see, James,
:48:16. > :48:21.they go quite quickly. We are moving those on to there. On to here, we
:48:22. > :48:25.have diced shallots, garlic and oil in the pan.
:48:26. > :48:33.These are your onions. It is delicious. It is just like, I
:48:34. > :48:40.love pate on toast... It is not really pate, is it? Pate is rustic
:48:41. > :48:46.but this is even more so. It is livers on toast, really? Yes.
:48:47. > :48:50.But everything in there you put into the pate, the Madeira, the port, the
:48:51. > :49:00.shallots. OK. The garlic goes in.
:49:01. > :49:06.Now, you are using the buttermilk and this is the waffle mixture, so
:49:07. > :49:11.in with the buttermilk, eggs, baking powder, salt. But instead of putting
:49:12. > :49:17.the butter straight in, you put it into here? That's right.
:49:18. > :49:22.So we basically are getting the milk solids to separate, then we are
:49:23. > :49:29.going to get them to caramelise. It give it is a lovely toffee note.
:49:30. > :49:35.At the end of last year we had Rick Stein on. I had been down to the
:49:36. > :49:42.Christmas festival in Padstow. It was busy. Nobody believes you can
:49:43. > :49:50.fit 50,000 people in Padstow but you managed it.
:49:51. > :49:54.Over four days we had about 40,000 people in Padstow and yourself.
:49:55. > :50:00.And you are building a new restaurant? Absolutely brilliant. In
:50:01. > :50:07.2014 we bought a really old 17th century building in the old part of
:50:08. > :50:12.Padstow, where the town began. We refurbished it over a
:50:13. > :50:16.year-and-a-half. We had a listed building consent, brilliant.
:50:17. > :50:20.And you have rooms up the road as well? Yes, we are now restaurant and
:50:21. > :50:25.rooms. There are the onions. You have to
:50:26. > :50:29.leave these for some time? The longer the better. They will be good
:50:30. > :50:39.after a few hours. You put that hot pickle on them.
:50:40. > :50:43.I noted we have not enough pans. And apparently you have to wash your
:50:44. > :50:50.hands or your mother will be on in a minute.
:50:51. > :50:55.My mum will definitely phone in! So, we have the beurre noisette there.
:50:56. > :51:00.There you go. Now we are reducing here. We are
:51:01. > :51:04.basically getting it to go nice and sticky. That is with the Madeira,
:51:05. > :51:11.you take it down first, after that we then put in our port.
:51:12. > :51:16.This burnt butter is going in here and going into the waffle mix. Do
:51:17. > :51:20.you have to leave it to rest? Not really. That is ready to go. You
:51:21. > :51:25.don't have to let it rest. The chicken livers are going in now.
:51:26. > :51:29.So this is the sauce you make in one pan, then pan fry the livers in the
:51:30. > :51:35.other pan? Absolutely. When you are making a pate and you make a Madeira
:51:36. > :51:42.port reduction, that is it, and we are combining the two.
:51:43. > :51:47.When you are making pate, I just blend the chicken livers and the
:51:48. > :51:49.butter together! Well, in Cornwall we do it differently! They are not
:51:50. > :52:19.burnt this time. I recommended the waffle maker.
:52:20. > :52:23.Right, we have the waffles here. You are using some of the butter that I
:52:24. > :52:29.have got. Be careful of the livers, they spit!
:52:30. > :52:37.Over the new shirt! Yep. I'm washing my hands! So, the sauce
:52:38. > :52:40.we have this there, explain this. The raisins are here. This is
:52:41. > :52:46.delicious. What is going on here, then? What we have there, James,
:52:47. > :52:51.golden raisin puree. Soaked in water overnight. Put them in the pan with
:52:52. > :52:55.the same water, bring them to the boil and cook slowly until they are
:52:56. > :53:07.lovely... It's a brand new shirt this! Me too! Cook it until they are
:53:08. > :53:16.noise and plump and... When they are done... Yes, what? I can't
:53:17. > :53:21.multitask! Especially when I am getting burnt! When they are plump
:53:22. > :53:27.we blitz them into a puree. That is what we have here.
:53:28. > :53:32.But, we add a secret ingredient, brown sauce.
:53:33. > :53:37.Brown sauce? Honestly, try it it is delicious.
:53:38. > :53:45.Brown sauce! You are cooking the livers until they are pink.
:53:46. > :53:50.We don't want them raw. That is lovely and golden.
:53:51. > :53:55.You have to blitz these in a liquidiser, not a food processor to
:53:56. > :54:00.get them really smooth? Absolutely. Lovely.
:54:01. > :54:07.Then add a teaspoon of brown sauce in there? Lovely.
:54:08. > :54:13.You get this spicy with the molasses. That is sweet and nice.
:54:14. > :54:17.I will do this or the chicken livers will be burning.
:54:18. > :54:22.I may burn the waffles but not the livers.
:54:23. > :54:29.All of the recipes are on the website.
:54:30. > :54:35.The chives are in there as well. The livers, lovely.
:54:36. > :54:40.I will take those out like that. Let them rest like you would a piece of
:54:41. > :54:49.meat. You are slicing these up.
:54:50. > :54:54.You can see the sugars in the Madeira and the port are thickening
:54:55. > :54:58.up now. That is delicious. The sauce is ready.
:54:59. > :55:11.I will take that pan in case you want to reduce it down.
:55:12. > :55:18.Don't burn the brand new chopping board, I have waited ten years to
:55:19. > :55:23.get that! Right, more waffles. How many are we catering for? I thought
:55:24. > :55:27.we would do us and all of the crew. OK.
:55:28. > :55:37.The lovely thing about the buttermilk, what it does is to give
:55:38. > :55:42.it that really nice crumpet texture. So, butter over the top.
:55:43. > :55:51.Lovely. It is nice and toffee and delicious.
:55:52. > :55:54.There you go. This is on the top. Then the herbs going in to the
:55:55. > :55:59.sauce. Yes.
:56:00. > :56:05.That is on. The livers need slicing? Yes, please.
:56:06. > :56:11.They are going in as well. So, we are not doing too bad. We
:56:12. > :56:16.have only used 11 pans. We are only halfway through, though!
:56:17. > :56:23.When the livers are in, you stop the cooking? Yes.
:56:24. > :56:26.Let the lovely syrupy port, Madeira and shallots go through it.
:56:27. > :56:31.Delicious. Thank you. If you mix that for me, James.
:56:32. > :56:40.That is the coriander. Done! I have people shouting in my
:56:41. > :56:52.ear saying that the football is on in a minute, to tell you to hurry
:56:53. > :57:00.up! And you have your granny's plate from Padstow as well? There you have
:57:01. > :57:04.pockets of sweetness going all over like that.
:57:05. > :57:09.That is just delicious. Again, it is like when you have the
:57:10. > :57:14.pate and the chutney. Onions on.
:57:15. > :57:22.And while you do that, tell us the name of the dish.
:57:23. > :57:28.Cornish chicken livers, pan roasted Madeira port, and a lovely toasted
:57:29. > :57:34.buttermilk waffles. As simple as that, and 16 pans.
:57:35. > :57:35.And a third-degree burn! There you go.
:57:36. > :57:53.Dive into this one as well. Let's taste it. I want to get into
:57:54. > :58:02.the waffle. The livers are massive. Beautiful. This looks really good.
:58:03. > :58:07.The pickle, you have to leave it for a new day is? The coriander comes
:58:08. > :58:13.through nicely. It is a great Saturday, Sunday brunch dish. You
:58:14. > :58:18.need the weekend to wash up afterwards. People on Twitter
:58:19. > :58:20.noticed a mistake on the graphic. The wine was from Tesco and not
:58:21. > :58:22.Waitrose, I am sorry about that. Right, let's head back
:58:23. > :58:24.to Petersfield to see what Peter Richards has chosen to go
:58:25. > :58:47.with Paul's wonderful waffles. A traditional pairing for a smooth,
:58:48. > :58:51.rich pate would be a sweeter white wine and if that tickles your fancy,
:58:52. > :59:01.look no further than this rich and succulent refreshing wine. I find I
:59:02. > :59:05.can only drink so much sweet wine without getting tired and I want to
:59:06. > :59:12.keep on eating and drinking with the pate. To get to the heart of what is
:59:13. > :59:17.a savoury and meaty recipe, I have gone for a red wine, from Spain.
:59:18. > :59:34.The wine yard has nooks and crannies, making brilliant red wine.
:59:35. > :59:43.You can smell and taste it, it is aromatic, full of character. Very
:59:44. > :59:47.well-balanced. It is as rich and smooth and comforting as the pate.
:59:48. > :59:54.There is sweetness in this recipe from the puree to the port and
:59:55. > :00:02.Madeira in the pate and the pickles have a spicy quality which is offset
:00:03. > :00:06.by the juicy acidity. They sit easily alongside each other. With
:00:07. > :00:09.your gorgeous pate and this delicious red wine, I could keep
:00:10. > :00:16.eating and drinking until the cows come home. Cheers.
:00:17. > :00:23.This morning, probably at seven o'clock, I did not really like this,
:00:24. > :00:29.but we have opened it and let it breathe. It is better. It is
:00:30. > :00:33.delicious. It goes well with it. It is slightly fortified. Picking up
:00:34. > :00:35.the liver, and putting the red wine with the liver. It is gorgeous.
:00:36. > :00:38.Now, let's catch up with Si and Dave, the Hairy Bikers.
:00:39. > :00:40.They're in the Polish capital, Warsaw, today
:00:41. > :00:54.and are making one of the country's most popular desserts, a cheesecake.
:00:55. > :00:56.We're leaving rural Poland behind and heading to the big
:00:57. > :01:01.I'm dead excited to see what it's like!
:01:02. > :01:05.There it is, the Royal Castle, seat of Polish kings,
:01:06. > :01:14.And it says here in me guidebook "it's a labyrinth of pedestrian
:01:15. > :01:17.streets "that makes up the heart of the city and dates back
:01:18. > :01:22.It's right up there with Prague or Rome,
:01:23. > :01:32.Posh shops, the lot, it is a thriving European city.
:01:33. > :01:40.You're not wrong about the cafe culture, Si.
:01:41. > :01:42.The Poles are absolutely mad for their puds and cakes.
:01:43. > :01:43.And their out-and-out favourite is cheesecake.
:01:44. > :01:46.We should make one right here in Warsaw.
:01:47. > :01:52.Let's take a spin around the city and then get cooking!
:01:53. > :01:56.It's the Palace of Culture and Science, given to Warsaw
:01:57. > :02:01.as a gift, if you like, in 1955, by Stalin.
:02:02. > :02:04.It's a big brutal statement of architecture that, innit?
:02:05. > :02:08.Reminds me of the Empire State Building.
:02:09. > :02:19.You know that building, that kind of modern one?
:02:20. > :02:23.Do you know that used to be the head of the Communist Party here,
:02:24. > :02:26.and then, typical Poland, they turned it into the Stock
:02:27. > :02:32.I tell you what, though, I wasn't expecting
:02:33. > :02:45.Let's make our cheesecake fit for a king in front of a palace!
:02:46. > :02:47.Well, here we are at the Wilanow Palace.
:02:48. > :02:50.Now, this is kind of Warsaw's answer and Poland's answer
:02:51. > :02:57.This is the land of romance and beauty.
:02:58. > :03:03.And we're going to do a recipe which is fitting of that -
:03:04. > :03:06.Cos among the many things the Poles are great at,
:03:07. > :03:07.there is, of course, growing strawberries
:03:08. > :03:23.I'm making the base using both plain and chocolate biscuits.
:03:24. > :03:30.And then there's the legendary bison grass vodka -
:03:31. > :03:32.flavoured with grass hand-picked in a primeval forest
:03:33. > :03:38.For a piece of innocuous grass, it's got the most incredible flavour.
:03:39. > :03:39.It's got the most incredible reputation.
:03:40. > :03:48.But for now, just chuck it onto the strawberries.
:03:49. > :03:54.To macerate, we now take one tablespoon of sugar.
:03:55. > :03:58.And then you put one teaspoon of vanilla bean paste.
:03:59. > :04:00.While the strawberries are macerating, I'm adding
:04:01. > :04:05.a diet-busting dollop of butter to the biscuit mix.
:04:06. > :04:07.Well, we're in Poland, you can't cook Polish
:04:08. > :04:16.I've lined the bottom of me tin with grease-proof,
:04:17. > :04:25.I don't feel I could bring an oven out here, so could you pop
:04:26. > :04:27.to the kitchen, pop this in the oven, and I'm
:04:28. > :05:01.Bake for five to ten minutes at 180 degrees.
:05:02. > :05:28.You can't have cheesecake, in my opinion, without cheese.
:05:29. > :05:30.Cream cheese, curd cheese, about 500 grams, Mr King.
:05:31. > :05:33.We add a teaspoon of vanilla bean paste and get a member
:05:34. > :05:35.of the kitchen staff to mix it together.
:05:36. > :05:43.The rest of this recipe is easy peasy lemon squeezy.
:05:44. > :05:46.Sugar for sweetness, double cream for richness,
:05:47. > :05:51.cornflour to stop it splitting, and eggs to make it set.
:05:52. > :05:57.Our strawberries, macerated in Polish vodka!
:05:58. > :05:59.This is a baked cheesecake, it's what I would call
:06:00. > :06:02.Some people now call it a New York style cheesecake.
:06:03. > :06:05.The Polish have been eating it long before then.
:06:06. > :06:06.It's one of their favourite puddings.
:06:07. > :06:08.Absolutely, but maybe it was the Polish migrants that went
:06:09. > :06:11.to New York that took the cheesecake with them.
:06:12. > :06:14.To guarantee an even cook, we're going to bake our cheesecake
:06:15. > :06:30.to beat all cheesecakes in a bain-marie, or water bath.
:06:31. > :06:32.So the bain-marie, one hour 15 minutes, 180 degrees.
:06:33. > :06:44.Right, now, this is the residue from the macerated strawberries.
:06:45. > :06:46.I'm going to take that with some strawberry jam,
:06:47. > :06:49.we're going to render it down to a glaze.
:06:50. > :06:54.Meanwhile, can you half strawberries for me?
:06:55. > :06:56.Shall we start to decorate?
:06:57. > :07:08.And the jammy, boozy glaze should help with both.
:07:09. > :07:24.Mate, it's an unadulterated triumph.
:07:25. > :07:31.And one of their finest traditions, and you know, I think
:07:32. > :07:46.There'll be more from the boys next week.
:07:47. > :07:53.Paul waffle so long we do not have any time for tweets.
:07:54. > :07:56.Right, it's time to answer a few of your foodie questions.
:07:57. > :07:59.Each caller will also help us decide what Joanna could be eating
:08:00. > :08:11.First we have Reg from Cheshire. Are you there? Good morning. I have been
:08:12. > :08:15.to Madeira recently. We went twice to a restaurant where we had
:08:16. > :08:20.beautiful octopus, tender and tasty and so good we went the next night,
:08:21. > :08:28.came home and tried to cook it, and it is like leather. Have you been on
:08:29. > :08:33.the sledge, in Madeira? I have been down, but not last time. What are
:08:34. > :08:39.you going to do with the octopus? Freezing it is a good way to
:08:40. > :08:44.tenderise it. We steam it with vegetables, olive oil and depending
:08:45. > :08:50.on the size, steam it... How long for? Depending on the size but an
:08:51. > :08:55.hour, hour and a half. Until you can put the knife through it like
:08:56. > :09:02.butter. And then take it out, so take it and let it rest. Test it
:09:03. > :09:08.before it comes out of the steam, so take it. You so take for the
:09:09. > :09:15.flavour. What herbs would you use? Basil. What dish would you like at
:09:16. > :09:24.the end of the show? Heaven. Good luck. Wrong, from Dorset. What is
:09:25. > :09:32.your question? I bought a boneless shoulder of lamb and I want to know
:09:33. > :09:37.the best way to cook it. A good way to do it is to salt bake it. Make a
:09:38. > :09:48.sort though and put herbs, garlic through that. -- salt dough. Bake it
:09:49. > :09:53.for 40 minutes, leave it to rest ten minutes. It will keep the moisture
:09:54. > :09:59.in. It will have a roasted note. We have done it on the show where you
:10:00. > :10:03.pot roast it with a curry sauce, busted curry sauce and you can put
:10:04. > :10:07.the shoulder in it and slowly cook it, two, three hours and rip it
:10:08. > :10:16.apart. What would you like to see at the end of the show? Heaven. Looking
:10:17. > :10:23.good. What is your question? I have a free range guinea fowl. I have
:10:24. > :10:30.cooked it recently the few times and I am interested in inspiration.
:10:31. > :10:39.Hello. You could salt bake it which would be delicious or you could take
:10:40. > :10:42.off the legs, get good quality sausages, take the thigh bone out,
:10:43. > :10:49.fill it with sausages and bake it whole. You could use nice flavoured
:10:50. > :10:53.butters, garlic and parsley, put it under the skin. Then you would cook
:10:54. > :10:58.the legs and breasts separately and you should get perfect. Heaven or
:10:59. > :11:05.hell? I am afraid hell. I am not beach person. -- beef person.
:11:06. > :11:10.It's time for the omelette challenge.
:11:11. > :11:31.The usual rules apply. As fast as you can.
:11:32. > :12:02.LAUGHTER. Yes. I think I would need a straw
:12:03. > :12:08.for that one! Right. Paul. Do you think you were quicker? Than you
:12:09. > :12:16.were here, 60 seconds. I was not quick out of the blocks. 20.08
:12:17. > :12:25.seconds. I will not even bother, to be honest. With the Voice starting
:12:26. > :12:30.tonight. We have two new judges. You could be deciding for one of the
:12:31. > :12:44.judges, which is this one. Boy George. And you could have this one.
:12:45. > :12:47.Will I Am. You could have Ricky Wilson. Or this one, the fabulous
:12:48. > :12:50.Paloma Faith. So will Joanna get her food heaven,
:12:51. > :12:53.steak with Asian style salad, Or food hell, butternut squash
:12:54. > :12:56.with grilled mackerel Our chefs will make their choices
:12:57. > :13:00.whilst we hitch a lift with John Torode as he drives
:13:01. > :13:02.through the heart of Argentina. But it's not the scenery
:13:03. > :13:06.that catches his eye to the professional world,
:13:07. > :13:33.'and far to the west, 'at the foot of the Andes
:13:34. > :13:36.in the province of Mendoza, 'is a restaurant that is said to be
:13:37. > :13:39.a temple to the cooking of beef. 'Driving there is a pilgrimage
:13:40. > :13:42.'which I'm hoping will lead me to the holy grail -
:13:43. > :13:44.'a perfect plate of beef.' So there we are, we've turned
:13:45. > :13:47.onto Route 7, and my satellite navigation system tells me I've only
:13:48. > :13:50.got 942 kilometres to go. 'Looks like this journey's
:13:51. > :13:54.going to be well in excess of ten Ah, this is the straightest road
:13:55. > :14:07.I've ever driven in my whole life. 'The scenery hasn't changed much
:14:08. > :14:12.but, 'with 500km of Route 7 under my belt, thankfully
:14:13. > :14:21.lunchtime has come around. With it, my chance to experience
:14:22. > :14:27.an Argentine institution. This is a roadside cafe, a parrilla,
:14:28. > :14:32.which is like a barbecue area and it's called El Camionero,
:14:33. > :14:35.which is a truck driver. It's a truck stop in
:14:36. > :14:45.the middle of nowhere. Now that's
:14:46. > :14:52.what you call a fire. He's put coals inside so it stays
:14:53. > :15:25.nice and hot, you've got your own little grill plate
:15:26. > :15:28.with a mixture of bits and pieces, and then everybody gets
:15:29. > :15:30.to help themselves. I mean, this is a truck
:15:31. > :15:35.stop on a highway. 'Beef sausages, fat blood
:15:36. > :15:40.sausages and intestines, This is called an asado and the man
:15:41. > :15:59.who controls it is an asador, He understands fire
:16:00. > :16:12.and he understands food. Because me, I would burn wood
:16:13. > :16:16.and coal in a barbecue and then I would set the meat on top of it,
:16:17. > :16:22.but this is what I should be doing, burning the wood separately
:16:23. > :16:25.in a cage first, then laying it out 'So on my personal grill,
:16:26. > :16:31.tira de asado, the short-cut ribs, 'along with another cut I saw
:16:32. > :16:34.at the butcher's, vacio or flank, 'all for under a fiver.' HE SPEAKS
:16:35. > :16:42.SPANISH Ah, that should It's not a steak, it's not
:16:43. > :16:52.a sirloin, it's not a rump, it's not a fillet, it's a real
:16:53. > :16:54.piece of meat. You've got to chew it and it
:16:55. > :16:57.tastes like beef and it's 'My meat feast hits all the right
:16:58. > :17:02.notes, 'but even my pit stop at El Camionero 'has taught me
:17:03. > :17:06.something new.' I've watched somebody who understands fire
:17:07. > :17:10.properly cook my lunch. This is what I love to do,
:17:11. > :17:16.and sitting down and eating it, I suppose, is the icing
:17:17. > :17:18.on the cake. This is what I came
:17:19. > :17:22.to Argentina for. 'It's hard to imagine how I'm
:17:23. > :17:25.going to top the flame-fuelled meat 'I've eaten so far, 'but my next
:17:26. > :17:28.destination is legendary amongst beef lovers 'and there's not just
:17:29. > :18:16.one fire, but seven. That's pretty big to admit,
:18:17. > :18:19.that actually I've been cooking a barbecue wrongly
:18:20. > :18:20.all my life. 'The sun's setting but this
:18:21. > :18:26.drive's not over yet, to wee really bad,
:18:27. > :18:34.so I stopped here at St Louis. It's about 6 o'clock in the evening
:18:35. > :18:38.and he's baking bread for tonight. The oven's obviously home-made,
:18:39. > :18:42.because the chimney's This bread is just on trays, a tin,
:18:43. > :18:54.there's a bit of metal all curled The main highway from Buenos Aires
:18:55. > :19:14.to Mendoza, it's a thousand kilometres long, it's straight
:19:15. > :19:17.and you go a bit bonkers on it, and then you turn up there's a guy
:19:18. > :19:20.baking bread on the side I've had lunch in a place that
:19:21. > :19:26.I never knew existed with truckers and now I'm going to
:19:27. > :19:28.get some bread, look! There you go, he's even
:19:29. > :19:31.got me some bread. I mean, if it hit you,
:19:32. > :19:37.it'd kill you, but, I mean, I've got to do this,
:19:38. > :19:51.because I have to, my friend. Because you are rocking
:19:52. > :19:56.and rolling unbelievably amazing. Genuine, real, extraordinary
:19:57. > :20:09.and in a place like this, Completely different landscape
:20:10. > :20:16.altogether. Argentina just continues
:20:17. > :20:25.to surprise me. We can ask John if he ever made it
:20:26. > :20:29.to the end of that road next week when he'll be cooking
:20:30. > :20:31.live in the studio. Right, it's time to find out
:20:32. > :20:33.whether Joanna's facing food heaven Your food heaven would be this
:20:34. > :20:37.steak, which I'm going to cook rare, then serve it with an Asian
:20:38. > :20:40.salad of red cabbage, onion, coconut and coriander,
:20:41. > :20:42.a few toasted hazelnuts Or you could be having food hell -
:20:43. > :20:46.butternut squash, which I'll saute with chicken stock, star anise,
:20:47. > :20:48.sesame seeds and parsley. It's served with a whole grilled
:20:49. > :20:57.mackerel and a raw fennel salad. It was up to these guys to decide,
:20:58. > :21:00.steak or fish? I think fish, just to thwart me! You are wrong. It is
:21:01. > :21:03.steak. Lose the mackerel. Let's crack on
:21:04. > :21:08.with the dressing. The steak is the first thing. It is
:21:09. > :21:12.a sirloin steak. Wonderful. I will season it after it is cooked. That
:21:13. > :21:15.is straight on to the griddle to get it started.
:21:16. > :21:21.And the guys will start with the rest of it.
:21:22. > :21:24.We need salad dressing. Ginger, garlic, chilli. Chop
:21:25. > :21:32.everything. That will be great. No problem.
:21:33. > :21:36.If I get you to do the hazelnuts toasted, with the toasted sesame
:21:37. > :21:41.seeds and toasted coconut. That is peeled and toasted at the end. I
:21:42. > :21:46.will do the salad with the red onion. We did not have time to do
:21:47. > :21:53.the tweets earlier. For a reason! These two chefs! Feel free if you
:21:54. > :21:59.want to stop and answer these questions.
:22:00. > :22:04.Off you go. Leanne asks clan what can I do with
:22:05. > :22:17.lamb's hearts, other than stuff them and cook with gravy.
:22:18. > :22:23.I would get the hearts... I just can't do it! I'm going to try! I
:22:24. > :22:29.will get the lamb's hearts, Brighton them with salt, water, sugar,
:22:30. > :22:35.rosemary, thyme, bay leaf. Brighton the hearts for 12 hours. Take them
:22:36. > :22:40.out, they are more firmer, and pan-fry them and do it with this
:22:41. > :22:43.dish. It is beautiful. A lovely Asian salad with the pan-fried
:22:44. > :22:57.hearts. Lovely. Hearts. . And Andy Barnet asks: I have a
:22:58. > :23:01.whole pheasant. Is it best to debone or cook it roasted whole.
:23:02. > :23:09.Whole for me. Everything on the bone has more flavour. But poach it. Get
:23:10. > :23:19.chicken stock, carrots, onions, leek, celery, thyme, garlic. Poach
:23:20. > :23:28.it for about five minutes. Put a thermometer in the stock about 80
:23:29. > :23:39.degrees... Yeah, I can do this bit! Yeah, that is it! What would you put
:23:40. > :23:50.that with? Cabbage and this! Do it with this! A universal salad.
:23:51. > :23:54.Scott Greengrass asks: Do you have tips for the creme brulee?
:23:55. > :24:01.Basically, cook the mixture on the stove. That is the eggs, yolks, the
:24:02. > :24:08.cream, sugar and the likes, cook it on the stove until thick. Place it
:24:09. > :24:13.in a dish and allow it to set. Cover with Demerara sugar, not caster. Or
:24:14. > :24:21.make the custard and cook it really, really slowly in the oven. The Hairy
:24:22. > :24:26.Biker did a ban marie. Cook it slowly for about one hour and 15
:24:27. > :24:31.minutes. Either way, the Demerara sugar over the top and brulee it
:24:32. > :24:34.with a blowtorch. You need the blowtorch to get the
:24:35. > :24:40.caramel on the top. Two basic ways. Mostly the same
:24:41. > :24:45.recipe. One on the stove and let it set and the other to bake it in the
:24:46. > :24:52.oven it is nicer. That is the last of the questions!
:24:53. > :24:58.So, this is our steak. We are getting a lovely colour on it.
:24:59. > :25:03.I have the salad over here. We have mint leaves. Although this
:25:04. > :25:07.is beef. We continue with the Asian flavours with mint leaves and
:25:08. > :25:15.coriander. But this is fantastic with lamb or chicken or hearts,
:25:16. > :25:19.whichever you do! But these are all traditional British ingredients. Red
:25:20. > :25:28.cabbage is season al. Teat it. But I don't know about the
:25:29. > :25:32.Asian pear but you can use a British pear, or the coconuts! You can leave
:25:33. > :25:38.that out. And coriander. Some people like it,
:25:39. > :25:44.some don't. I like it. The dressing there is a Thai fish sauce, ginger,
:25:45. > :25:50.garlic chilli. That is in here. I know you like your steak rare. So we
:25:51. > :25:56.are going to leave it to one side around season this up with salt and
:25:57. > :26:02.pepper. Leave it to rest. Is smells amazing. Lime juice? Not
:26:03. > :26:07.yet. Well, I will squeeze some lime juice
:26:08. > :26:13.in there. There are sesame seeds going in as well. And the hazelnuts
:26:14. > :26:15.when it is ready and the coconut at the last-minute. Thank you very
:26:16. > :26:22.much. So, the lime juice in.
:26:23. > :26:27.Lots of lime juice. You would always use fresh coconut,
:26:28. > :26:34.not desiccated? Yes, whenever possible. Coconut cake is another
:26:35. > :26:39.thing. This is another tip. If you are using desiccated coconut in
:26:40. > :26:45.cakes, use coconut oil and coconut milk. Now, you need a steak like
:26:46. > :26:50.this with a salad... . That really is rare.
:26:51. > :26:55.I used to work in France, you see. When you have worked in France, this
:26:56. > :27:07.is how they serve it. That is what they call bleu.
:27:08. > :27:14.You take the hooves and it walks out of the kitchen into the restaurant!
:27:15. > :27:17.Season it afterwards, or the pepper will burn.
:27:18. > :27:22.I didn't know that. And the great thing about this, is
:27:23. > :27:32.you have a steak here, it serves a decent amount of people, although it
:27:33. > :27:38.is only one steak. Right at the end, our other Michelin
:27:39. > :27:47.starred chef has toasted off the coconut. So it has a wonderful
:27:48. > :27:53.flavour. That goes in there. Guys, can you
:27:54. > :27:58.get knives and forks? Yep. That is great. Thank you very much.
:27:59. > :28:02.That looks incredible. Then with the coconut over the top
:28:03. > :28:07.and finally the dressing that goes right across the top of the beef at
:28:08. > :28:12.the end. You can squeeze more lime juice over the beef. That will be
:28:13. > :28:19.perfect. Thank you very much. Wow! So dive into this. To go with
:28:20. > :28:24.it, Peter has chosen a Taste The Difference Curico Valley Merlot. It
:28:25. > :28:30.is placed at ?6. It is a little smoky in here, isn't
:28:31. > :28:36.it? It reminds me of Top of the Pops in here! Dive into this. We have
:28:37. > :28:49.about five seconds left. Let's go.
:28:50. > :28:56.That is all for today. All of the recipes are on the website.
:28:57. > :28:57.Simply go to bbc.co.uk/Saturdaykitchen
:28:58. > :29:00.There's more of our Best Bites tomorrow morning over on BBC Two