Browse content similar to 09/01/2016. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
And we've got a brilliant line-up of recipes to kick | :00:07. | :00:12. | |
I am joined by two of the country's most exciting chefs. | :00:13. | :00:39. | |
First the man who triumphed with his main course of goat | :00:40. | :00:42. | |
in the last series of Great British Menu. | :00:43. | :00:44. | |
From the Michelin starred restaurant, The Pass. | :00:45. | :00:46. | |
And next to him is the man who's made | :00:47. | :00:54. | |
his mark in the heart of Rick Stein country. | :00:55. | :00:56. | |
He's already got a Michelin star for his Padstow restaurant, | :00:57. | :00:59. | |
No.6 and he's slowly building up a small food empire to rival | :01:00. | :01:02. | |
Matt, you are cooking first, what are you doing? I am doing a | :01:03. | :01:20. | |
pan-roasted salmon with fregola. It is with a lemon curd. | :01:21. | :01:25. | |
Lemon curd? Well it is breakfast time. | :01:26. | :01:29. | |
You have samphire in there as well! Yes. And Paul, what are you making? | :01:30. | :01:38. | |
We are making waffles with a chicken liver pate and a golden raisin puree | :01:39. | :01:45. | |
sauce. Sounds good. | :01:46. | :01:48. | |
So two top dishes to look forward to and there's more great food | :01:49. | :01:52. | |
Today we have Rick Stein, John Torode, | :01:53. | :01:55. | |
the Hairy Bikers and Brian Turner with Janet Street Porter. | :01:56. | :01:58. | |
Now, our special guest today is best known for her roles | :01:59. | :02:00. | |
in the award winning BBC series The Thick of It and Getting On. | :02:01. | :02:03. | |
More recently she's been over on Channel Four in the police drama, | :02:04. | :02:06. | |
No Offence which is back on our screens very soon. | :02:07. | :02:09. | |
Welcome to Saturday Kitchen, Joanna Scanlan. | :02:10. | :02:10. | |
APPLAUSE. Great to have you on the show. I | :02:11. | :02:13. | |
have to say I've been looking forward to have you on the show it | :02:14. | :02:19. | |
is great to start you on the show with the New Year, I am a big, big | :02:20. | :02:25. | |
fan! At the moment, you are so busy as an actress. It seems to have | :02:26. | :02:31. | |
arrived at once for you, really? I guess, as an actor, your life is a | :02:32. | :02:36. | |
strange one. You never know what is coming next. You start little things | :02:37. | :02:41. | |
and hope it will go to big things but you don't know. You don't know | :02:42. | :02:46. | |
if you will have it tomorrow. But at the moment, luckily, for me it seems | :02:47. | :02:51. | |
busy. So American great things, films as | :02:52. | :02:55. | |
well. We are talking about that later along with the TV series as | :02:56. | :02:56. | |
well. Now we are talking about food. Now, of course, at the end | :02:57. | :03:02. | |
of TODAY'S programme I'll cook either food heaven or | :03:03. | :03:06. | |
food hell for Joanna. It's up to the guests in the studio | :03:07. | :03:08. | |
and a few of our viewers to decide So, what's your idea | :03:09. | :03:11. | |
of food heaven? What ingredient inspires you in the | :03:12. | :03:17. | |
kitchen? I know you are a keen cook. I really like a lot of traditional | :03:18. | :03:24. | |
fare with a twist on it. So English or Welsh food, as I come from Wales. | :03:25. | :03:31. | |
Beef, I'm afraid! Welsh Black or any beautiful pieces of beef, I love. | :03:32. | :03:37. | |
So, beef but what about the dreaded food hell? I hate what I call | :03:38. | :03:42. | |
swimming fish. As opposed to shellfish. Anyone with fine bones | :03:43. | :03:47. | |
you might get in your mouth. I like the flavour of fish but I hate it | :03:48. | :03:53. | |
So it's either steak or butternut squash. | :03:54. | :03:58. | |
For food heaven I'm going to use a sirloin steak and look to Asia | :03:59. | :04:01. | |
Even butternut squash. I don't like the texture! | :04:02. | :04:11. | |
For food heaven I'm going to use a sirloin steak and look to Asia | :04:12. | :04:15. | |
The steak is seared on a hot griddle then served | :04:16. | :04:17. | |
with a raw salad made from red cabbage, red onion, | :04:18. | :04:19. | |
coriander, coconut all in a sweet and spicy Thai style dressing. | :04:20. | :04:22. | |
It's finished with a few toasted hazelnuts and some Asian pears. | :04:23. | :04:25. | |
Or Joanna could be having food hell, butternut squash which I'm | :04:26. | :04:28. | |
going to serve something else I know Joanna doesn't like, | :04:29. | :04:30. | |
The squash is diced and sauteed with sesame seed, | :04:31. | :04:38. | |
parsley, chicken stock and star anise. | :04:39. | :04:46. | |
the fish, brush it with oil and grill it. | :04:47. | :04:49. | |
It's all served with a fennel salad on the side. | :04:50. | :04:52. | |
If you'd like the chance to ask either of our chefs a question today | :04:53. | :05:00. | |
A few of you will be able to put a question to us, | :05:01. | :05:05. | |
If I do get to speak to you, I'll be asking if you want Joanna | :05:06. | :05:09. | |
to face either food heaven or food hell. | :05:10. | :05:11. | |
You can send us your questions through social media | :05:12. | :05:14. | |
Right, let's get cooking and starting us off for 2016 | :05:15. | :05:22. | |
with our first live recipe is Matt Gillan. | :05:23. | :05:24. | |
Great to have you on the show again, Matt. I know you want to get the | :05:25. | :05:36. | |
salmon on now. We, we do. Right, get that on, then we will | :05:37. | :05:40. | |
talk about the dish. This is an unusual one. | :05:41. | :05:43. | |
Yes, I suppose on the surface but for me it is normal. | :05:44. | :05:48. | |
For viewers watching you would not normally put the ingredients | :05:49. | :05:52. | |
together but you are. So the fish goes straight in on a low heat. | :05:53. | :05:56. | |
Yes, cook it on the skin side slowly. The skin is going to protect | :05:57. | :06:04. | |
it and it will stay moist. Now, the lemon curd. | :06:05. | :06:10. | |
You are going to be OK with this. When was the last time you made | :06:11. | :06:18. | |
lemon curd? About 22 years ago! So, mix the lemons with the lemon juice, | :06:19. | :06:27. | |
the muscavado sugar, rather than caster sugar. That give it is a nice | :06:28. | :06:33. | |
earthy flavour. It will take away some of the sweetness of the lemon | :06:34. | :06:39. | |
curd with the salmon. It is unusual putting these | :06:40. | :06:42. | |
ingredients together. You say it is normal for you but for people | :06:43. | :06:46. | |
watching this, they will think how is this going to work? It is more | :06:47. | :06:50. | |
the lemon and the salmon. Lemon and fish. That is what is going | :06:51. | :06:56. | |
together. That is normal. Where do you get your ideas from? I | :06:57. | :07:05. | |
tend to look at flavours and tastes. Not necessarily the final products | :07:06. | :07:14. | |
as it were. Wash your hands or your mother will | :07:15. | :07:20. | |
be on you watching this. There you go, now she will stop phoning in! | :07:21. | :07:26. | |
So, with have lemon, sugar and butter. What are you doing? I have | :07:27. | :07:35. | |
the fregola. It comes from Sicily. Originating from Sicily it is like a | :07:36. | :07:43. | |
toasted pasta dough. I am simmering it in plain water or you can do it | :07:44. | :07:47. | |
in stock. It is cooked like pasta. | :07:48. | :07:53. | |
Yes but it is more chewy than a pasta. It stems from the flour in | :07:54. | :07:59. | |
Sicily being nor glutinous. So they could not make pasta as the Italians | :08:00. | :08:02. | |
would. How has it been since winning the | :08:03. | :08:07. | |
Great British Menu, it must be a great platform for you? It has been | :08:08. | :08:13. | |
really quiet... No, it has been mental. We have been full. It is | :08:14. | :08:18. | |
unbelievable. Not just for me but for the goat. | :08:19. | :08:24. | |
The interest in that product. Why that? Of all of the things you | :08:25. | :08:30. | |
could have cooked, why that? Well, there was a lot of research in the | :08:31. | :08:40. | |
Women's Institute, a lot of of the information that they had, what it | :08:41. | :08:45. | |
stands for, with regards to local sourcing, using the best of local | :08:46. | :08:53. | |
resources, the goat just worked. Like the Billy Kidds. | :08:54. | :09:02. | |
They are sent to slaughter and it is a waste, so it resonated with | :09:03. | :09:08. | |
myself. I grew up on goat and the WI'seth yous on waste not, want not. | :09:09. | :09:16. | |
You and Paula are not far from each other, you a Portsmouth kid? We | :09:17. | :09:23. | |
should not like each other! I'm Southampton! . And now is this a | :09:24. | :09:33. | |
risotto? It is a risotto style with the fregola it is safer than making | :09:34. | :09:37. | |
it like a pasta. Why? If you take the risotto too far | :09:38. | :09:44. | |
it goes stodgy. The rice breaks down. But this holds | :09:45. | :09:49. | |
its shape and texture. So you can cook it, cool it down and | :09:50. | :09:56. | |
finish it off? Exactly. So that is the rice straight in? Yes | :09:57. | :10:03. | |
it is a granola but with a twist. Rather than oats, we are using | :10:04. | :10:08. | |
puffed rice. That is very hot oil, about 210 | :10:09. | :10:12. | |
degrees. It is really hot. So it puffs up | :10:13. | :10:19. | |
straight away like rice krispies. So this is the base of your granola? | :10:20. | :10:27. | |
Yes, into that is pumpkin seeds. You are going to fry them as well? | :10:28. | :10:35. | |
Yes. I'll remove the remaining bits so it | :10:36. | :10:41. | |
does not burn. I have the sugar, lemon, eggs and then we are going to | :10:42. | :10:49. | |
thicken it at the end. And all the while, the salmon is | :10:50. | :10:52. | |
ticking over. Yes, we don't have to worry about | :10:53. | :10:57. | |
it, the skin protects it. It will be lovely. | :10:58. | :11:02. | |
Tell us about your restaurant. It is small with 28 seats? Yes. There are | :11:03. | :11:07. | |
only so many seats you can fit into a kitchen. It is part of the | :11:08. | :11:13. | |
kitchen. It doesn't stand alone. It is not an open-plan kitchen it is | :11:14. | :11:18. | |
dominated by the kitchen. It is intimate. It is 28 covers but, | :11:19. | :11:25. | |
you know it is still a loft work. The menu reflects that. You do a | :11:26. | :11:32. | |
tasting menu? We run from six to ten courses, all are fairly different. | :11:33. | :11:39. | |
There is a lot of flexibility between the dishes. If you don't | :11:40. | :11:44. | |
like something, you can swap it out. I don't want to dictate it that | :11:45. | :11:47. | |
much. I still want the element of choice. It is a restaurant at the | :11:48. | :11:53. | |
end of the day. I am careful with the curd. It can | :11:54. | :12:01. | |
curdle! That is what it should look like. It is like this thickened | :12:02. | :12:07. | |
mixture but then add the butter. What make it is curdle? It is the | :12:08. | :12:13. | |
heat with the egg yolks. The lemon starts to thicken it as | :12:14. | :12:18. | |
well. But don't boil it. Otherwise it will definitely separate. | :12:19. | :12:26. | |
You can call us with your questions to the chefs today by calling this | :12:27. | :12:34. | |
number. Right, there is the lemon curd. | :12:35. | :12:43. | |
And if you grinned down the spices. There is lots of star anise. Is this | :12:44. | :12:48. | |
for the restaurant tonight? No, not tonight. I am on holiday today! So, | :12:49. | :12:57. | |
loads of star anise. What else? Ground coriander, cumin and madras | :12:58. | :13:03. | |
curry powder. Matt, the muscavado in the curd is | :13:04. | :13:09. | |
to make it less sweet? Yes, and it give it is a more earthy taste it | :13:10. | :13:16. | |
works nicer. Trying to put the sweet with the savoury dish. | :13:17. | :13:22. | |
Do you always use an oily fish, or could you use another fish? Turbot | :13:23. | :13:27. | |
would be nice with this dish. There are the spices. We have about | :13:28. | :13:32. | |
a minute left. And you wanted me to grate the parmesan cheese and finish | :13:33. | :13:37. | |
that into the risotto. Just reduce that fish stock down | :13:38. | :13:42. | |
with the fregola. And this is where we finish off with the crab. In you | :13:43. | :13:47. | |
go with the crab. Have you turned the salmon over yet? | :13:48. | :13:51. | |
Just now. So, cook it more on the side with | :13:52. | :13:55. | |
the skin. Yes, it offers it protection. If you | :13:56. | :13:59. | |
cook it without the skin it can overcook. The skin protects it. | :14:00. | :14:06. | |
This is the power of the internet. Somebody says that fregola is from | :14:07. | :14:12. | |
Sardinia, not Sicily. There you go! And there are the | :14:13. | :14:23. | |
cherries into the mixture here? Yes, and then the chives go into the | :14:24. | :14:30. | |
risotto. We are ready to plate. | :14:31. | :14:37. | |
A little salt,ennion powder and a good pinch of spice. | :14:38. | :14:44. | |
Onion powder? What is that? Dried onions and then powdered. | :14:45. | :14:51. | |
Stock cube! It sounds handy! There is the risotto, that is seasoned for | :14:52. | :14:55. | |
you. There is lime juice in there. That is ready to go. Ready when you | :14:56. | :14:59. | |
are. So we don't want too much lemon | :15:00. | :15:06. | |
curd. It breaks up the savoury element to break up the citrus. | :15:07. | :15:16. | |
Is that it? After all I just made?! I ground up enough spices for about | :15:17. | :15:21. | |
six people here! The crew are hungry. | :15:22. | :15:27. | |
This is the nice risotto style added to the dish. | :15:28. | :15:30. | |
It is just a little different and safer as well. | :15:31. | :15:36. | |
The salmon is nicely cooked. All the way through on one side. | :15:37. | :15:42. | |
So the granola adds a nice bit of texture. | :15:43. | :15:45. | |
And the spices are going through that. And to finish, a little bit of | :15:46. | :15:49. | |
raw samphire. So nothing has been done to it. It just adds another | :15:50. | :15:55. | |
texture, saltiness to the dish. And the name of the dish? Pan fried | :15:56. | :16:08. | |
salmon with crab efregola, puffed rice, granola and lemon curd. | :16:09. | :16:14. | |
That smells fantastic. You get to dive into this! | :16:15. | :16:20. | |
That is such a good way to cook the salmon. Sometimes people over | :16:21. | :16:31. | |
complicated. You feel you have to start with one bit to ensure you get | :16:32. | :16:35. | |
all the different flavours. I like the muscovado. That is amazing. The | :16:36. | :16:44. | |
crab and the, what did you say? Fregola. | :16:45. | :16:46. | |
Right, let's get some wine to go with this. | :16:47. | :16:48. | |
Our wine expert Peter Richards has been in Hampshire this week. | :16:49. | :16:51. | |
Let's see what he's chosen to go with Matt's mighty salmon. | :16:52. | :17:00. | |
I am in Petersfield, a market town in the heart of the South Downs and | :17:01. | :17:06. | |
where better to come to find delicious wine to go with today's | :17:07. | :17:08. | |
dishes. I did not know where to start when | :17:09. | :17:29. | |
it came to finding a wine to go with Matt's seafood and granola | :17:30. | :17:33. | |
extravaganza. So many different aromas, flavours and textures, it is | :17:34. | :17:38. | |
quite some mouthful. We are in white wine territory, but the question is, | :17:39. | :17:43. | |
what style? I lined up bottles at home to taste test with the recipe | :17:44. | :17:47. | |
and it worked well with richer, rounder styles of wine. This finest | :17:48. | :17:58. | |
wine was an easy-going partner, but what set the pulse racing was a | :17:59. | :18:09. | |
beauty, Tim Adams Semillon. It is one of Australia's Forte grape | :18:10. | :18:18. | |
varieties. When it is done discreetly like this it makes the | :18:19. | :18:20. | |
wine complex and versatile with food. And that creamy succulents | :18:21. | :18:30. | |
enables the wine to stand up to that gorgeous savoury richness of the | :18:31. | :18:35. | |
fregola and intensity of lemon curd. There is a nutty knows that works | :18:36. | :18:40. | |
with the granola and the beautiful hankie citric acidity picks up well | :18:41. | :18:45. | |
on the salmon and lemon elements, as well as washing through the | :18:46. | :18:50. | |
intensity of samphire and the spice mix. All round, it is a grown-up | :18:51. | :18:56. | |
flavour combination with lots going on and really satisfying. Matt, | :18:57. | :19:02. | |
thanks for a classy, inventive dish and this is a top Australian drop to | :19:03. | :19:11. | |
enjoy with it. That lemon curd is really unusual. I am nicking that! | :19:12. | :19:21. | |
Really nice with the crab. The crab is sensational. It is alive, it is | :19:22. | :19:25. | |
gorgeous. That is the lime juice at the end. | :19:26. | :19:27. | |
Coming up, Paul is making waffles but serving them with something | :19:28. | :19:29. | |
We have beautiful Cornish chicken livers which we will hand raised and | :19:30. | :19:40. | |
make a pate, and waffles have buttermilk in them. We will do a | :19:41. | :19:52. | |
golden rays in source -- raisin. You can ask the chefs question if you | :19:53. | :19:54. | |
call this number. You can send us your questions | :19:55. | :19:56. | |
through social media Let's head off to the Med | :19:57. | :20:00. | |
for a dose of winter sunshine He's travelling from Venice | :20:01. | :20:04. | |
to Istanbul and has stopped off dishes from my travels - | :20:05. | :20:07. | |
brought back here to Well, someone on my journey | :20:08. | :20:35. | |
from Venice to Istanbul said the journey seemed | :20:36. | :20:38. | |
like a pearl necklace - I suppose, with the two biggest | :20:39. | :20:40. | |
pearls at either end - Venice and Istanbul - | :20:41. | :20:43. | |
but lots of lovely, glistening And to me, the island of Symi | :20:44. | :20:45. | |
here is like the centre All the architecture on this island | :20:46. | :20:49. | |
is Venetian and over I mean, the Greeks have got | :20:50. | :20:52. | |
a word for it - "omfalos". It means "the navel", | :20:53. | :20:56. | |
it means "the centre of everything". When you close your eyes | :20:57. | :20:59. | |
and dream of Greece, these are the pictures | :21:00. | :21:08. | |
that fill your dreams. And although I'll be travelling | :21:09. | :21:14. | |
all over the place searching for recipes, this is where I'll be | :21:15. | :21:18. | |
coming back to cook. These dishes, that I've | :21:19. | :21:20. | |
borrowed from cafes, bars and restaurants, | :21:21. | :21:24. | |
like this fabulous pork chop, It's really lovely and it's from | :21:25. | :21:26. | |
Croatia. And there's this brilliant | :21:27. | :21:32. | |
rabbit stew from Albania. And of course, the most famous | :21:33. | :21:35. | |
barbecue dish in the Aegean - And this - it's Sultan's | :21:36. | :21:42. | |
Delight, from Turkey. So, this is gnocchi with crab, | :21:43. | :21:48. | |
or gnocchi con grancevola. Gnocchi, as every aspiring Italian | :21:49. | :22:02. | |
chef knows, is made from a mixture of flour and mashed potato, | :22:03. | :22:05. | |
with an egg that binds it all But I chose to do this dish | :22:06. | :22:08. | |
because it's really simple - like so many Venetian dishes - | :22:09. | :22:18. | |
and it's full of spicy flavours. I'm just mixing this to make | :22:19. | :22:24. | |
a really stiff paste and I might have just put a little bit | :22:25. | :22:27. | |
too much egg in there, so I'm just going to add a little | :22:28. | :22:30. | |
bit more flour in... just to make sure it's | :22:31. | :22:36. | |
easy to roll out. It means "little knuckles" and it | :22:37. | :22:38. | |
looks like knuckles. They used to say in Venice, | :22:39. | :22:57. | |
"Gnocchi day? Cos all the restaurants served | :22:58. | :22:59. | |
gnocchi on Thursdays. Then I'm going to cut it | :23:00. | :23:02. | |
into little pillows. Captain Chaos, that's | :23:03. | :23:18. | |
what my wife calls me. So, you don't really need to do | :23:19. | :23:26. | |
a timing here. Just keep them in the water till | :23:27. | :23:36. | |
they start popping The dish in Venice is called | :23:37. | :23:38. | |
"gnocchi con grancevola", which means "spider crab" - | :23:39. | :24:01. | |
"gnocchi with spider crab". They do have these frozen Alaskan | :24:02. | :24:03. | |
king crabs, I must say, they're brilliant for getting | :24:04. | :24:09. | |
the meat out of and So, I'm just going to shred | :24:10. | :24:11. | |
this a bit. Normally, I'm always saying to keep | :24:12. | :24:18. | |
this crab as lumpy as possible, but I need to shred it up to go | :24:19. | :24:23. | |
with the sauce and the gnocchi. Now, I'm just going to make | :24:24. | :24:26. | |
a shellfish stock with some of the crab shells | :24:27. | :24:30. | |
and some prawns, so... I'm only just using the knuckles | :24:31. | :24:46. | |
here, because that's where I won't have got most | :24:47. | :24:49. | |
of the meat out, like that. This is worth taking a note of, | :24:50. | :24:51. | |
really, because it's a really good Just a bit of seafood, | :24:52. | :24:54. | |
garlic, tomato puree, a healthy pinch of flaked | :24:55. | :25:03. | |
chilli and water. It's a taste that will | :25:04. | :25:06. | |
make your tongue smile. I'm just mashing this down to get | :25:07. | :25:19. | |
as much flavour as I can out of these lovely little shrimps | :25:20. | :25:23. | |
from Symi and the prawns I mean, sometimes I like to actually | :25:24. | :25:25. | |
put all the shells in a liquidiser and blitz them up, but it does mean | :25:26. | :25:32. | |
that the sauce then has a slightly This time, I'm just | :25:33. | :25:36. | |
mashing them down. That's coming up to a boil, | :25:37. | :25:40. | |
just a little bit of salt. I've forgotten one thing | :25:41. | :25:43. | |
- the spices. Now, this is coriander, | :25:44. | :25:47. | |
nutmeg, cloves, turmeric, It is the very taste of Venetian | :25:48. | :25:48. | |
seafood to me. It's not like Indian spicing, | :25:49. | :25:58. | |
it's much more subtle, It's very interesting to me, | :25:59. | :26:00. | |
because they're all linked - Byzantium, all those spices coming | :26:01. | :26:04. | |
from such places as India, all the way from the East | :26:05. | :26:06. | |
and into Venetian cooking. I'm just pushing down all those | :26:07. | :26:19. | |
shells, to extract I just finish off the sauce | :26:20. | :26:24. | |
by stirring in some butter and then folding in that delicious crab | :26:25. | :26:56. | |
and finally, a sprinkle of parsley. Like so many Italian dishes, | :26:57. | :27:02. | |
this is very simple. A bit of flour, potato, | :27:03. | :27:06. | |
Venetian spices and great, Before I went to Venice, | :27:07. | :27:10. | |
people are saying, "Oh, the food in Venice is not as good | :27:11. | :27:21. | |
as the rest of Italy "and a lot of it is a complete | :27:22. | :27:25. | |
rip-off", you know? Gnocchi is a very versatile dish | :27:26. | :27:27. | |
to serve and goes with lots But if you'd prefer something | :27:28. | :27:43. | |
a little more meaty, I've got another suggestion | :27:44. | :27:49. | |
for you using an ingredient that's now readily available | :27:50. | :27:51. | |
in supermarkets. It's a very soft and spicy Italian | :27:52. | :27:53. | |
sausage called 'Nduja. It is a spicy... You cook with it. I | :27:54. | :28:07. | |
will serve that with gnocchi. I will show you how -- I will not show you | :28:08. | :28:14. | |
how that is made because it was done on the clip. I will chop shallots. | :28:15. | :28:24. | |
With the courgette, this lot are too young for it, but the parisienne | :28:25. | :28:26. | |
scoop. What is that?! Two different colours, green and | :28:27. | :28:41. | |
yellow and different sizes and I will Blanche that and serve it with | :28:42. | :28:45. | |
everything else. That will not need a lot of cooking. It will need three | :28:46. | :28:53. | |
minutes, four minutes to cook. Now, you mentioned you are interested in | :28:54. | :28:58. | |
food. Your parents had a hotel. They did. I was brought up as a teenager | :28:59. | :29:04. | |
in a hotel in North Wales. You did not venture into the kitchen? We | :29:05. | :29:09. | |
ventured into the kitchen. My brother and I were interested in | :29:10. | :29:14. | |
what went on in the kitchen. It was simple, good fair, this was the 70s. | :29:15. | :29:19. | |
The quality of ingredients, the beef we got in, all of the vegetables | :29:20. | :29:24. | |
were local, and looking back on it, it is what is now fashionable. Of | :29:25. | :29:28. | |
all the people we have had on the show and I have been doing this | :29:29. | :29:33. | |
almost ten years, actors, your story must be the most fascinating. You | :29:34. | :29:40. | |
always wanted to be an actress. Your parents had a hotel. You found it | :29:41. | :29:45. | |
difficult but at some point easy because you got into Cambridge. The | :29:46. | :29:50. | |
Cambridge footlights. Which cube Daville. It took you a long time... | :29:51. | :30:02. | |
It did. -- Hugh Bonneville. It was not from the lack of trying? I still | :30:03. | :30:07. | |
have letters from agents who rejected me for years in my early | :30:08. | :30:12. | |
20s. What happened was I desperately wanted to be what I felt I was, an | :30:13. | :30:19. | |
actor by nature. For many years. And that is everything I did at | :30:20. | :30:23. | |
university, I spent a lot more time on the stage than doing work. You | :30:24. | :30:29. | |
switch subjects. I did a year of law. I realised you had to work a | :30:30. | :30:34. | |
bit too hard for that, and I switched to history, which you also | :30:35. | :30:38. | |
have to work harder. Most of the time I did plays. I managed to | :30:39. | :30:44. | |
scrape through a degree and tried to get a career together and nothing | :30:45. | :30:51. | |
happened. I ended up teaching. On a BA course at Leicester Polytechnic, | :30:52. | :30:56. | |
a fantastic place at the time. I realised it was not need to be a | :30:57. | :31:01. | |
teacher. I was made to do the job professionally. I had a total | :31:02. | :31:08. | |
breakdown. The doctor said, if you do not go back to acting, you will | :31:09. | :31:12. | |
be ill for the rest of your life. I thought, that might be true. I | :31:13. | :31:17. | |
decided by writing, I would get myself back acting because you can | :31:18. | :31:22. | |
always write yourself a part. You did that for 18 years, writing. You | :31:23. | :31:30. | |
wrote for 18 years. Some amazing stuff? Yes, I worked on Biker Grove, | :31:31. | :31:42. | |
and I learned a bit of craft. It enabled me for going for the small | :31:43. | :31:47. | |
acting jobs. It enabled me to tick over. But the writing was always | :31:48. | :31:53. | |
there on the other side. Then, after 17 years of knocking on doors, | :31:54. | :32:00. | |
trying to get things going, with Jo Brand and Vicky Pepperdine, we wrote | :32:01. | :32:06. | |
something for BBC Four. There was a lot going on with that, | :32:07. | :32:12. | |
it won an award? Yes but never went on to BBC Two. It was set in a | :32:13. | :32:18. | |
hospital, about life in the NHS. Anybody that I have spoken to who | :32:19. | :32:23. | |
worked there, it was a very accurate reflection. It had a big following | :32:24. | :32:29. | |
but it never got through to the really big public, it did not go | :32:30. | :32:34. | |
through to BBC Two or BBC One. The digital channels, at that time but | :32:35. | :32:39. | |
it is all changing now, the way that we watch television is changing but | :32:40. | :32:44. | |
at that time, you needed to be on the bigger channel to get a bigger | :32:45. | :32:49. | |
audience. But we did have a hit and as a writer, it began to make sense. | :32:50. | :32:54. | |
Basically, it all came together at once. Puppy Love, you are involved | :32:55. | :33:01. | |
in now... Tell us about that. That was a different set up. We shot | :33:02. | :33:05. | |
it on the Wirral. Where I was brought up. It is about a dog | :33:06. | :33:11. | |
trainer, who I play and a woman who gets a dog and cannot cope. Our two | :33:12. | :33:18. | |
kids, fall in love. It was a really great show to film. Not least as the | :33:19. | :33:23. | |
dog that my character owns is the dog that I own in real life, my real | :33:24. | :33:30. | |
dog. So working with her, oh, my goodness. It is difficult, all the | :33:31. | :33:36. | |
time you are thinking, I need the dog to do this thing but it is my | :33:37. | :33:43. | |
dog, I don't want her to be upset. But she is not very well be | :33:44. | :33:46. | |
heatwaved. And nor is mine. | :33:47. | :33:51. | |
I filmed this at Christmas. This is proper cool it is my dog called | :33:52. | :33:58. | |
Ralph, take a look at this... How cool is that?! There is a programme | :33:59. | :34:03. | |
in the making for him as well. Bless him. Perhaps he can be in the | :34:04. | :34:09. | |
US version of Puppy Love. Do you have to change the script for | :34:10. | :34:17. | |
that, for America? We are adapting the UK version for a US audience. It | :34:18. | :34:22. | |
will be different. The biggest difference, we discovered, is that | :34:23. | :34:26. | |
we are setting it in Colorado. Of course in America, you are not just | :34:27. | :34:31. | |
dealing with badgers or foxes, you are dealing with bares and mountain | :34:32. | :34:41. | |
lions! That is different! That is the context! So the domestic pets | :34:42. | :34:47. | |
are prey to these creatures. The whole scale is bigger. But the | :34:48. | :34:52. | |
Americans are more verbal than we are and much more generally, easier, | :34:53. | :34:57. | |
or willing to say what they think about things. A lot of our comedy in | :34:58. | :35:04. | |
the UK, that was true of Puppy Love, is when people are too polite to say | :35:05. | :35:09. | |
what they think but in America that is not the vibe. People will say | :35:10. | :35:13. | |
what they think most of the time. Ifs that was not enough, you have No | :35:14. | :35:19. | |
Offence. I love this show. You play a detective. It is a great, honest | :35:20. | :35:23. | |
programme. She is an amazing Charles Kennedy. I | :35:24. | :35:27. | |
am so lucky to have landed that role. She is an amazing character. | :35:28. | :35:40. | |
She is solid as a rock! She will not let crime prevail. | :35:41. | :35:45. | |
And the new series, you are about to start filming it? Yes. With a | :35:46. | :35:51. | |
fantastic new set of story lines which I am not at liberty to speak | :35:52. | :35:56. | |
about. I am so excited to be getting back in the boots and the leather | :35:57. | :36:00. | |
jackets and my blonde hair and just being out there. | :36:01. | :36:05. | |
And if that was not enough, your career is taking so many twists and | :36:06. | :36:11. | |
turns, the films?! Can I say anything about that? Yes. I am very | :36:12. | :36:17. | |
lucky to have a role in the new Bridget Jones film. I cannot say | :36:18. | :36:22. | |
anything about that at all. But working with Renee Zellweger, I | :36:23. | :36:28. | |
mean, we have grown up with Bridget Jones, my generation. | :36:29. | :36:37. | |
And the other film as well? Nicole Kidman, How To Talk To Girls At | :36:38. | :36:43. | |
Parties! That is very, very thrilling. | :36:44. | :36:48. | |
And I have not spoken about this, whatsoever, it is on the internet | :36:49. | :36:54. | |
but this is courgette balls with gnocchi! Simple as that. | :36:55. | :36:59. | |
And there is the parmesan cheese over the top and the Nduja sausage. | :37:00. | :37:04. | |
I just think it is a lovely, pretty dish. | :37:05. | :37:09. | |
Can I ask where you get a baller? These? Yes. | :37:10. | :37:18. | |
Saturday Kitchen, you can have that! North of Watford, that is what you | :37:19. | :37:24. | |
call a melon baller! Can I taste it? Yes. It is hot and spicy with so | :37:25. | :37:30. | |
much oil and flavour from it. Oh! That is gorgeous. | :37:31. | :37:36. | |
You need a little lemon in it to cool it down. | :37:37. | :37:42. | |
So what will I be making for Joanna at the end of the show? | :37:43. | :37:47. | |
It could be her food heaven - steak which I'm going to serve | :37:48. | :37:50. | |
I'll sear the beef then slice it thinly and serve it with a raw salad | :37:51. | :37:55. | |
made from red cabbage, spring onion, coriander, | :37:56. | :37:56. | |
coconut and red onion all tossed in a Thai-style dressing. | :37:57. | :37:59. | |
It's finished with toasted hazelnuts and a little Asian pear. | :38:00. | :38:01. | |
Or it could be food hell - butternut squash. | :38:02. | :38:03. | |
The squash is diced and cooked with chicken stock, star anise, | :38:04. | :38:06. | |
sesame seed, parsley, garlic and shallots. | :38:07. | :38:07. | |
It's served with a whole grilled mackerel and a fennel | :38:08. | :38:10. | |
As usual, it's down to the guests in the studio and a few of our | :38:11. | :38:15. | |
viewers to decide, and you can see the result at the end of the show. | :38:16. | :38:18. | |
Right, it's time to get a proper taste of Britain from Brian Turner. | :38:19. | :38:22. | |
He's travelling with Janet Street Porter, | :38:23. | :38:23. | |
all the best food the country has to offer. | :38:24. | :38:26. | |
He's in East Sussex today and is cooking something very | :38:27. | :38:29. | |
It is quite salty. Putting a chicken mousse in. Minced chicken breast. | :38:30. | :40:25. | |
Chicken mousse? You need something to make it work together. A bit of | :40:26. | :40:37. | |
salt because it means you can take in more cream. I will put in a | :40:38. | :40:43. | |
limited amount of salt. I have received her slain -- sea | :40:44. | :41:12. | |
purslane. I also have some flat leaf parsley. This is a best end neck of | :41:13. | :41:24. | |
land. -- lamb. A wonderful piece of meat with a nice covering of fact. | :41:25. | :41:34. | |
-- fat. I will keep as much as I can. I will get rid of some of it. | :41:35. | :41:41. | |
It would make a good soup. I will take that home. I have trimmed of | :41:42. | :41:54. | |
the excess meat and bashed this out as thin as you can. Don't be too | :41:55. | :42:03. | |
greedy. When I do this, stuffed lamb will stop you have to show me how to | :42:04. | :42:09. | |
roll it up will stop you are making like a Swiss roll. Not quite. But it | :42:10. | :42:19. | |
is the same principle! Not quite. How do you stop it running at the | :42:20. | :42:30. | |
end? Can I do this?! We take a bit of string. We tie this in the | :42:31. | :42:42. | |
middle. I take to pieces and we cover that bit of chicken. It is an | :42:43. | :42:51. | |
elegant parcels. Thank you, that is the nicest thing you have said to | :42:52. | :42:56. | |
me. I have learned something. You cover up the end, because when I do | :42:57. | :43:02. | |
it it comes out and makes a mess. I have one ready I have kept, just | :43:03. | :43:09. | |
sitting here. I have the saucepan on. What is most important, is we | :43:10. | :43:27. | |
render the fat. This takes patience. People get bored doing it. I put it | :43:28. | :43:29. | |
into a pan and I render it. Just keep turning it over, | :43:30. | :43:50. | |
so you render all sides of the fat. So I'm going to take | :43:51. | :43:53. | |
this one out now. I've got lots of sediment | :43:54. | :43:56. | |
from this local lamb here, Little bit of diced onion goes | :43:57. | :43:58. | |
in there, not too much and that Just a bit of stock in there | :43:59. | :44:06. | |
and then I will show you my secret Two pieces of meat, just | :44:07. | :44:11. | |
nicely cooked for me. This cabbage, a bit | :44:12. | :44:29. | |
of parsley in there. In all fairness, cabbage isn't | :44:30. | :44:37. | |
the easiest thing to make. I'm going to put a bit of purslane | :44:38. | :44:40. | |
in there just to remind us Put it round the outside, | :44:41. | :44:48. | |
unless of course your Auntie Mary is coming and we all know | :44:49. | :44:53. | |
Auntie Mary's, "I'm not eating that, You're lucky, we never had | :44:54. | :44:57. | |
gravy when I grew up. So, ladies | :44:58. | :45:07. | |
and gentleman, that is what I think is representative of some | :45:08. | :45:09. | |
of the best taste that we've Lamb cutlets, lamb best end, | :45:10. | :45:11. | |
stuffed with a little chicken mousse sea purslane, supplied | :45:12. | :45:15. | |
by our own butcher here, wonderful cabbage, | :45:16. | :45:17. | |
wonderful potatoes. Thank you for coming, | :45:18. | :45:18. | |
I hope you're going to enjoy it and I hope you agree | :45:19. | :45:21. | |
that is a taste of East Sussex. There'll be more from Brian | :45:22. | :45:23. | |
and Janet next week. Still to come this morning | :45:24. | :45:32. | |
on Saturday Kitchen Live. John Torode is driving | :45:33. | :45:34. | |
across Argentina. Along the way, John enjoys | :45:35. | :45:36. | |
a trucker's breakfast like no other. A meat feast cooked | :45:37. | :45:39. | |
over burning charcoal. That's got to beat an egg sandwich | :45:40. | :45:40. | |
at Watford Gap services! Paul and Matt are the first | :45:41. | :45:44. | |
chefs of 2016 to take the Saturday Kitchen | :45:45. | :45:48. | |
omelette challenge. It's a new year but | :45:49. | :45:51. | |
the same basic rules. Make a three-egg omelette | :45:52. | :45:53. | |
as fast as you can! So which one will have made | :45:54. | :45:56. | |
it their New Year's res-EGG-lution Will they be able to SCRAMBLE past | :45:57. | :45:58. | |
Theo Randall to claim that Anyone hoping for the end of the egg | :45:59. | :46:07. | |
puns this year is going to be You can see what happens, | :46:08. | :46:13. | |
live a little later on. And will Joanna be | :46:14. | :46:20. | |
facing food heaven? Steak with an Asian salad, | :46:21. | :46:23. | |
hazelnuts and pears. Or food hell - butternut squash | :46:24. | :46:24. | |
with grilled mackerel You can see what she ends up | :46:25. | :46:27. | |
with at the end of the show. Right, let's keep cooking and next | :46:28. | :46:33. | |
up is a recipe from Paul Ainsworth. So, what are we going to do, then? | :46:34. | :46:54. | |
It is waffles on toast, basically! What are we using then? Delicious | :46:55. | :47:00. | |
buttermilk. It has to be the thick stuff, not the low fat stuff. The | :47:01. | :47:04. | |
butter we are going to caramelise it. | :47:05. | :47:09. | |
I know you want the waffles on. I will get the pickles on. | :47:10. | :47:13. | |
So here we have a really, really thick mix. It is down to the | :47:14. | :47:17. | |
buttermilk. So we have our waffle maker here. | :47:18. | :47:23. | |
I have vinegar, water, oil, coriander seeds, fennel seeds and | :47:24. | :47:25. | |
salt. Is that right. That's right. This is for the onion | :47:26. | :47:29. | |
mixture. That's it. | :47:30. | :47:34. | |
The mixture is thick due to the buttermilk. | :47:35. | :47:37. | |
The buttermilk adds the sharpness does it? Yes! And the butter adds a | :47:38. | :47:44. | |
lovely deep, almost caramelisation to it. So we are putting two on, | :47:45. | :47:47. | |
James. OK. | :47:48. | :47:53. | |
I will keep my eye on that on. Yes, please, after the rehearsals. | :47:54. | :47:58. | |
The ones you burst? Yes, you reminded me of that, thank you! So, | :47:59. | :48:03. | |
you do this with a little bit of brown butter as well? Yes. | :48:04. | :48:07. | |
So those are on like that. They are on cooking. As you can see, James, | :48:08. | :48:15. | |
they go quite quickly. We are moving those on to there. On to here, we | :48:16. | :48:21. | |
have diced shallots, garlic and oil in the pan. | :48:22. | :48:25. | |
These are your onions. It is delicious. It is just like, I | :48:26. | :48:33. | |
love pate on toast... It is not really pate, is it? Pate is rustic | :48:34. | :48:40. | |
but this is even more so. It is livers on toast, really? Yes. | :48:41. | :48:46. | |
But everything in there you put into the pate, the Madeira, the port, the | :48:47. | :48:50. | |
shallots. OK. The garlic goes in. | :48:51. | :49:00. | |
Now, you are using the buttermilk and this is the waffle mixture, so | :49:01. | :49:06. | |
in with the buttermilk, eggs, baking powder, salt. But instead of putting | :49:07. | :49:11. | |
the butter straight in, you put it into here? That's right. | :49:12. | :49:17. | |
So we basically are getting the milk solids to separate, then we are | :49:18. | :49:22. | |
going to get them to caramelise. It give it is a lovely toffee note. | :49:23. | :49:29. | |
At the end of last year we had Rick Stein on. I had been down to the | :49:30. | :49:35. | |
Christmas festival in Padstow. It was busy. Nobody believes you can | :49:36. | :49:42. | |
fit 50,000 people in Padstow but you managed it. | :49:43. | :49:50. | |
Over four days we had about 40,000 people in Padstow and yourself. | :49:51. | :49:54. | |
And you are building a new restaurant? Absolutely brilliant. In | :49:55. | :50:00. | |
2014 we bought a really old 17th century building in the old part of | :50:01. | :50:07. | |
Padstow, where the town began. We refurbished it over a | :50:08. | :50:12. | |
year-and-a-half. We had a listed building consent, brilliant. | :50:13. | :50:16. | |
And you have rooms up the road as well? Yes, we are now restaurant and | :50:17. | :50:20. | |
rooms. There are the onions. You have to | :50:21. | :50:25. | |
leave these for some time? The longer the better. They will be good | :50:26. | :50:29. | |
after a few hours. You put that hot pickle on them. | :50:30. | :50:39. | |
I noted we have not enough pans. And apparently you have to wash your | :50:40. | :50:43. | |
hands or your mother will be on in a minute. | :50:44. | :50:50. | |
My mum will definitely phone in! So, we have the beurre noisette there. | :50:51. | :50:55. | |
There you go. Now we are reducing here. We are | :50:56. | :51:00. | |
basically getting it to go nice and sticky. That is with the Madeira, | :51:01. | :51:04. | |
you take it down first, after that we then put in our port. | :51:05. | :51:11. | |
This burnt butter is going in here and going into the waffle mix. Do | :51:12. | :51:16. | |
you have to leave it to rest? Not really. That is ready to go. You | :51:17. | :51:20. | |
don't have to let it rest. The chicken livers are going in now. | :51:21. | :51:25. | |
So this is the sauce you make in one pan, then pan fry the livers in the | :51:26. | :51:29. | |
other pan? Absolutely. When you are making a pate and you make a Madeira | :51:30. | :51:35. | |
port reduction, that is it, and we are combining the two. | :51:36. | :51:42. | |
When you are making pate, I just blend the chicken livers and the | :51:43. | :51:47. | |
butter together! Well, in Cornwall we do it differently! They are not | :51:48. | :51:49. | |
burnt this time. I recommended the waffle maker. | :51:50. | :52:19. | |
Right, we have the waffles here. You are using some of the butter that I | :52:20. | :52:23. | |
have got. Be careful of the livers, they spit! | :52:24. | :52:29. | |
Over the new shirt! Yep. I'm washing my hands! So, the sauce | :52:30. | :52:37. | |
we have this there, explain this. The raisins are here. This is | :52:38. | :52:40. | |
delicious. What is going on here, then? What we have there, James, | :52:41. | :52:46. | |
golden raisin puree. Soaked in water overnight. Put them in the pan with | :52:47. | :52:51. | |
the same water, bring them to the boil and cook slowly until they are | :52:52. | :52:55. | |
lovely... It's a brand new shirt this! Me too! Cook it until they are | :52:56. | :53:07. | |
noise and plump and... When they are done... Yes, what? I can't | :53:08. | :53:16. | |
multitask! Especially when I am getting burnt! When they are plump | :53:17. | :53:21. | |
we blitz them into a puree. That is what we have here. | :53:22. | :53:27. | |
But, we add a secret ingredient, brown sauce. | :53:28. | :53:32. | |
Brown sauce? Honestly, try it it is delicious. | :53:33. | :53:37. | |
Brown sauce! You are cooking the livers until they are pink. | :53:38. | :53:45. | |
We don't want them raw. That is lovely and golden. | :53:46. | :53:50. | |
You have to blitz these in a liquidiser, not a food processor to | :53:51. | :53:55. | |
get them really smooth? Absolutely. Lovely. | :53:56. | :54:00. | |
Then add a teaspoon of brown sauce in there? Lovely. | :54:01. | :54:07. | |
You get this spicy with the molasses. That is sweet and nice. | :54:08. | :54:13. | |
I will do this or the chicken livers will be burning. | :54:14. | :54:17. | |
I may burn the waffles but not the livers. | :54:18. | :54:22. | |
All of the recipes are on the website. | :54:23. | :54:29. | |
The chives are in there as well. The livers, lovely. | :54:30. | :54:35. | |
I will take those out like that. Let them rest like you would a piece of | :54:36. | :54:40. | |
meat. You are slicing these up. | :54:41. | :54:49. | |
You can see the sugars in the Madeira and the port are thickening | :54:50. | :54:54. | |
up now. That is delicious. The sauce is ready. | :54:55. | :54:58. | |
I will take that pan in case you want to reduce it down. | :54:59. | :55:11. | |
Don't burn the brand new chopping board, I have waited ten years to | :55:12. | :55:18. | |
get that! Right, more waffles. How many are we catering for? I thought | :55:19. | :55:23. | |
we would do us and all of the crew. OK. | :55:24. | :55:27. | |
The lovely thing about the buttermilk, what it does is to give | :55:28. | :55:37. | |
it that really nice crumpet texture. So, butter over the top. | :55:38. | :55:42. | |
Lovely. It is nice and toffee and delicious. | :55:43. | :55:51. | |
There you go. This is on the top. Then the herbs going in to the | :55:52. | :55:54. | |
sauce. Yes. | :55:55. | :55:59. | |
That is on. The livers need slicing? Yes, please. | :56:00. | :56:05. | |
They are going in as well. So, we are not doing too bad. We | :56:06. | :56:11. | |
have only used 11 pans. We are only halfway through, though! | :56:12. | :56:16. | |
When the livers are in, you stop the cooking? Yes. | :56:17. | :56:23. | |
Let the lovely syrupy port, Madeira and shallots go through it. | :56:24. | :56:26. | |
Delicious. Thank you. If you mix that for me, James. | :56:27. | :56:31. | |
That is the coriander. Done! I have people shouting in my | :56:32. | :56:40. | |
ear saying that the football is on in a minute, to tell you to hurry | :56:41. | :56:52. | |
up! And you have your granny's plate from Padstow as well? There you have | :56:53. | :57:00. | |
pockets of sweetness going all over like that. | :57:01. | :57:04. | |
That is just delicious. Again, it is like when you have the | :57:05. | :57:09. | |
pate and the chutney. Onions on. | :57:10. | :57:14. | |
And while you do that, tell us the name of the dish. | :57:15. | :57:22. | |
Cornish chicken livers, pan roasted Madeira port, and a lovely toasted | :57:23. | :57:28. | |
buttermilk waffles. As simple as that, and 16 pans. | :57:29. | :57:34. | |
And a third-degree burn! There you go. | :57:35. | :57:35. | |
Dive into this one as well. Let's taste it. I want to get into | :57:36. | :57:53. | |
the waffle. The livers are massive. Beautiful. This looks really good. | :57:54. | :58:02. | |
The pickle, you have to leave it for a new day is? The coriander comes | :58:03. | :58:07. | |
through nicely. It is a great Saturday, Sunday brunch dish. You | :58:08. | :58:13. | |
need the weekend to wash up afterwards. People on Twitter | :58:14. | :58:18. | |
noticed a mistake on the graphic. The wine was from Tesco and not | :58:19. | :58:20. | |
Waitrose, I am sorry about that. Right, let's head back | :58:21. | :58:22. | |
to Petersfield to see what Peter Richards has chosen to go | :58:23. | :58:24. | |
with Paul's wonderful waffles. A traditional pairing for a smooth, | :58:25. | :58:47. | |
rich pate would be a sweeter white wine and if that tickles your fancy, | :58:48. | :58:51. | |
look no further than this rich and succulent refreshing wine. I find I | :58:52. | :59:01. | |
can only drink so much sweet wine without getting tired and I want to | :59:02. | :59:05. | |
keep on eating and drinking with the pate. To get to the heart of what is | :59:06. | :59:12. | |
a savoury and meaty recipe, I have gone for a red wine, from Spain. | :59:13. | :59:17. | |
The wine yard has nooks and crannies, making brilliant red wine. | :59:18. | :59:34. | |
You can smell and taste it, it is aromatic, full of character. Very | :59:35. | :59:43. | |
well-balanced. It is as rich and smooth and comforting as the pate. | :59:44. | :59:47. | |
There is sweetness in this recipe from the puree to the port and | :59:48. | :59:54. | |
Madeira in the pate and the pickles have a spicy quality which is offset | :59:55. | :00:02. | |
by the juicy acidity. They sit easily alongside each other. With | :00:03. | :00:06. | |
your gorgeous pate and this delicious red wine, I could keep | :00:07. | :00:09. | |
eating and drinking until the cows come home. Cheers. | :00:10. | :00:16. | |
This morning, probably at seven o'clock, I did not really like this, | :00:17. | :00:23. | |
but we have opened it and let it breathe. It is better. It is | :00:24. | :00:29. | |
delicious. It goes well with it. It is slightly fortified. Picking up | :00:30. | :00:33. | |
the liver, and putting the red wine with the liver. It is gorgeous. | :00:34. | :00:35. | |
Now, let's catch up with Si and Dave, the Hairy Bikers. | :00:36. | :00:38. | |
They're in the Polish capital, Warsaw, today | :00:39. | :00:40. | |
and are making one of the country's most popular desserts, a cheesecake. | :00:41. | :00:54. | |
We're leaving rural Poland behind and heading to the big | :00:55. | :00:56. | |
I'm dead excited to see what it's like! | :00:57. | :01:01. | |
There it is, the Royal Castle, seat of Polish kings, | :01:02. | :01:05. | |
And it says here in me guidebook "it's a labyrinth of pedestrian | :01:06. | :01:14. | |
streets "that makes up the heart of the city and dates back | :01:15. | :01:17. | |
It's right up there with Prague or Rome, | :01:18. | :01:22. | |
Posh shops, the lot, it is a thriving European city. | :01:23. | :01:32. | |
You're not wrong about the cafe culture, Si. | :01:33. | :01:40. | |
The Poles are absolutely mad for their puds and cakes. | :01:41. | :01:42. | |
And their out-and-out favourite is cheesecake. | :01:43. | :01:43. | |
We should make one right here in Warsaw. | :01:44. | :01:46. | |
Let's take a spin around the city and then get cooking! | :01:47. | :01:52. | |
It's the Palace of Culture and Science, given to Warsaw | :01:53. | :01:56. | |
as a gift, if you like, in 1955, by Stalin. | :01:57. | :02:01. | |
It's a big brutal statement of architecture that, innit? | :02:02. | :02:04. | |
Reminds me of the Empire State Building. | :02:05. | :02:08. | |
You know that building, that kind of modern one? | :02:09. | :02:19. | |
Do you know that used to be the head of the Communist Party here, | :02:20. | :02:23. | |
and then, typical Poland, they turned it into the Stock | :02:24. | :02:26. | |
I tell you what, though, I wasn't expecting | :02:27. | :02:32. | |
Let's make our cheesecake fit for a king in front of a palace! | :02:33. | :02:45. | |
Well, here we are at the Wilanow Palace. | :02:46. | :02:47. | |
Now, this is kind of Warsaw's answer and Poland's answer | :02:48. | :02:50. | |
This is the land of romance and beauty. | :02:51. | :02:57. | |
And we're going to do a recipe which is fitting of that - | :02:58. | :03:03. | |
Cos among the many things the Poles are great at, | :03:04. | :03:06. | |
there is, of course, growing strawberries | :03:07. | :03:07. | |
I'm making the base using both plain and chocolate biscuits. | :03:08. | :03:23. | |
And then there's the legendary bison grass vodka - | :03:24. | :03:30. | |
flavoured with grass hand-picked in a primeval forest | :03:31. | :03:32. | |
For a piece of innocuous grass, it's got the most incredible flavour. | :03:33. | :03:38. | |
It's got the most incredible reputation. | :03:39. | :03:39. | |
But for now, just chuck it onto the strawberries. | :03:40. | :03:48. | |
To macerate, we now take one tablespoon of sugar. | :03:49. | :03:54. | |
And then you put one teaspoon of vanilla bean paste. | :03:55. | :03:58. | |
While the strawberries are macerating, I'm adding | :03:59. | :04:00. | |
a diet-busting dollop of butter to the biscuit mix. | :04:01. | :04:05. | |
Well, we're in Poland, you can't cook Polish | :04:06. | :04:07. | |
I've lined the bottom of me tin with grease-proof, | :04:08. | :04:16. | |
I don't feel I could bring an oven out here, so could you pop | :04:17. | :04:25. | |
to the kitchen, pop this in the oven, and I'm | :04:26. | :04:27. | |
Bake for five to ten minutes at 180 degrees. | :04:28. | :05:01. | |
You can't have cheesecake, in my opinion, without cheese. | :05:02. | :05:28. | |
Cream cheese, curd cheese, about 500 grams, Mr King. | :05:29. | :05:30. | |
We add a teaspoon of vanilla bean paste and get a member | :05:31. | :05:33. | |
of the kitchen staff to mix it together. | :05:34. | :05:35. | |
The rest of this recipe is easy peasy lemon squeezy. | :05:36. | :05:43. | |
Sugar for sweetness, double cream for richness, | :05:44. | :05:46. | |
cornflour to stop it splitting, and eggs to make it set. | :05:47. | :05:51. | |
Our strawberries, macerated in Polish vodka! | :05:52. | :05:57. | |
This is a baked cheesecake, it's what I would call | :05:58. | :05:59. | |
Some people now call it a New York style cheesecake. | :06:00. | :06:02. | |
The Polish have been eating it long before then. | :06:03. | :06:05. | |
It's one of their favourite puddings. | :06:06. | :06:06. | |
Absolutely, but maybe it was the Polish migrants that went | :06:07. | :06:08. | |
to New York that took the cheesecake with them. | :06:09. | :06:11. | |
To guarantee an even cook, we're going to bake our cheesecake | :06:12. | :06:14. | |
to beat all cheesecakes in a bain-marie, or water bath. | :06:15. | :06:30. | |
So the bain-marie, one hour 15 minutes, 180 degrees. | :06:31. | :06:32. | |
Right, now, this is the residue from the macerated strawberries. | :06:33. | :06:44. | |
I'm going to take that with some strawberry jam, | :06:45. | :06:46. | |
we're going to render it down to a glaze. | :06:47. | :06:49. | |
Meanwhile, can you half strawberries for me? | :06:50. | :06:54. | |
Shall we start to decorate? | :06:55. | :06:56. | |
And the jammy, boozy glaze should help with both. | :06:57. | :07:08. | |
Mate, it's an unadulterated triumph. | :07:09. | :07:24. | |
And one of their finest traditions, and you know, I think | :07:25. | :07:31. | |
There'll be more from the boys next week. | :07:32. | :07:46. | |
Paul waffle so long we do not have any time for tweets. | :07:47. | :07:53. | |
Right, it's time to answer a few of your foodie questions. | :07:54. | :07:56. | |
Each caller will also help us decide what Joanna could be eating | :07:57. | :07:59. | |
First we have Reg from Cheshire. Are you there? Good morning. I have been | :08:00. | :08:11. | |
to Madeira recently. We went twice to a restaurant where we had | :08:12. | :08:15. | |
beautiful octopus, tender and tasty and so good we went the next night, | :08:16. | :08:20. | |
came home and tried to cook it, and it is like leather. Have you been on | :08:21. | :08:28. | |
the sledge, in Madeira? I have been down, but not last time. What are | :08:29. | :08:33. | |
you going to do with the octopus? Freezing it is a good way to | :08:34. | :08:39. | |
tenderise it. We steam it with vegetables, olive oil and depending | :08:40. | :08:44. | |
on the size, steam it... How long for? Depending on the size but an | :08:45. | :08:50. | |
hour, hour and a half. Until you can put the knife through it like | :08:51. | :08:55. | |
butter. And then take it out, so take it and let it rest. Test it | :08:56. | :09:02. | |
before it comes out of the steam, so take it. You so take for the | :09:03. | :09:08. | |
flavour. What herbs would you use? Basil. What dish would you like at | :09:09. | :09:15. | |
the end of the show? Heaven. Good luck. Wrong, from Dorset. What is | :09:16. | :09:24. | |
your question? I bought a boneless shoulder of lamb and I want to know | :09:25. | :09:32. | |
the best way to cook it. A good way to do it is to salt bake it. Make a | :09:33. | :09:37. | |
sort though and put herbs, garlic through that. -- salt dough. Bake it | :09:38. | :09:48. | |
for 40 minutes, leave it to rest ten minutes. It will keep the moisture | :09:49. | :09:53. | |
in. It will have a roasted note. We have done it on the show where you | :09:54. | :09:59. | |
pot roast it with a curry sauce, busted curry sauce and you can put | :10:00. | :10:03. | |
the shoulder in it and slowly cook it, two, three hours and rip it | :10:04. | :10:07. | |
apart. What would you like to see at the end of the show? Heaven. Looking | :10:08. | :10:16. | |
good. What is your question? I have a free range guinea fowl. I have | :10:17. | :10:23. | |
cooked it recently the few times and I am interested in inspiration. | :10:24. | :10:30. | |
Hello. You could salt bake it which would be delicious or you could take | :10:31. | :10:39. | |
off the legs, get good quality sausages, take the thigh bone out, | :10:40. | :10:42. | |
fill it with sausages and bake it whole. You could use nice flavoured | :10:43. | :10:49. | |
butters, garlic and parsley, put it under the skin. Then you would cook | :10:50. | :10:53. | |
the legs and breasts separately and you should get perfect. Heaven or | :10:54. | :10:58. | |
hell? I am afraid hell. I am not beach person. -- beef person. | :10:59. | :11:05. | |
It's time for the omelette challenge. | :11:06. | :11:10. | |
The usual rules apply. As fast as you can. | :11:11. | :11:31. | |
LAUGHTER. Yes. I think I would need a straw | :11:32. | :12:02. | |
for that one! Right. Paul. Do you think you were quicker? Than you | :12:03. | :12:08. | |
were here, 60 seconds. I was not quick out of the blocks. 20.08 | :12:09. | :12:16. | |
seconds. I will not even bother, to be honest. With the Voice starting | :12:17. | :12:25. | |
tonight. We have two new judges. You could be deciding for one of the | :12:26. | :12:30. | |
judges, which is this one. Boy George. And you could have this one. | :12:31. | :12:44. | |
Will I Am. You could have Ricky Wilson. Or this one, the fabulous | :12:45. | :12:47. | |
Paloma Faith. So will Joanna get her food heaven, | :12:48. | :12:50. | |
steak with Asian style salad, Or food hell, butternut squash | :12:51. | :12:53. | |
with grilled mackerel Our chefs will make their choices | :12:54. | :12:56. | |
whilst we hitch a lift with John Torode as he drives | :12:57. | :13:00. | |
through the heart of Argentina. But it's not the scenery | :13:01. | :13:02. | |
that catches his eye to the professional world, | :13:03. | :13:06. | |
'and far to the west, 'at the foot of the Andes | :13:07. | :13:33. | |
in the province of Mendoza, 'is a restaurant that is said to be | :13:34. | :13:36. | |
a temple to the cooking of beef. 'Driving there is a pilgrimage | :13:37. | :13:39. | |
'which I'm hoping will lead me to the holy grail - | :13:40. | :13:42. | |
'a perfect plate of beef.' So there we are, we've turned | :13:43. | :13:44. | |
onto Route 7, and my satellite navigation system tells me I've only | :13:45. | :13:47. | |
got 942 kilometres to go. 'Looks like this journey's | :13:48. | :13:50. | |
going to be well in excess of ten Ah, this is the straightest road | :13:51. | :13:54. | |
I've ever driven in my whole life. 'The scenery hasn't changed much | :13:55. | :14:07. | |
but, 'with 500km of Route 7 under my belt, thankfully | :14:08. | :14:12. | |
lunchtime has come around. With it, my chance to experience | :14:13. | :14:21. | |
an Argentine institution. This is a roadside cafe, a parrilla, | :14:22. | :14:27. | |
which is like a barbecue area and it's called El Camionero, | :14:28. | :14:32. | |
which is a truck driver. It's a truck stop in | :14:33. | :14:35. | |
the middle of nowhere. Now that's | :14:36. | :14:45. | |
what you call a fire. He's put coals inside so it stays | :14:46. | :14:52. | |
nice and hot, you've got your own little grill plate | :14:53. | :15:25. | |
with a mixture of bits and pieces, and then everybody gets | :15:26. | :15:28. | |
to help themselves. I mean, this is a truck | :15:29. | :15:30. | |
stop on a highway. 'Beef sausages, fat blood | :15:31. | :15:35. | |
sausages and intestines, This is called an asado and the man | :15:36. | :15:40. | |
who controls it is an asador, He understands fire | :15:41. | :15:59. | |
and he understands food. Because me, I would burn wood | :16:00. | :16:12. | |
and coal in a barbecue and then I would set the meat on top of it, | :16:13. | :16:16. | |
but this is what I should be doing, burning the wood separately | :16:17. | :16:22. | |
in a cage first, then laying it out 'So on my personal grill, | :16:23. | :16:25. | |
tira de asado, the short-cut ribs, 'along with another cut I saw | :16:26. | :16:31. | |
at the butcher's, vacio or flank, 'all for under a fiver.' HE SPEAKS | :16:32. | :16:34. | |
SPANISH Ah, that should It's not a steak, it's not | :16:35. | :16:42. | |
a sirloin, it's not a rump, it's not a fillet, it's a real | :16:43. | :16:52. | |
piece of meat. You've got to chew it and it | :16:53. | :16:54. | |
tastes like beef and it's 'My meat feast hits all the right | :16:55. | :16:57. | |
notes, 'but even my pit stop at El Camionero 'has taught me | :16:58. | :17:02. | |
something new.' I've watched somebody who understands fire | :17:03. | :17:06. | |
properly cook my lunch. This is what I love to do, | :17:07. | :17:10. | |
and sitting down and eating it, I suppose, is the icing | :17:11. | :17:16. | |
on the cake. This is what I came | :17:17. | :17:18. | |
to Argentina for. 'It's hard to imagine how I'm | :17:19. | :17:22. | |
going to top the flame-fuelled meat 'I've eaten so far, 'but my next | :17:23. | :17:25. | |
destination is legendary amongst beef lovers 'and there's not just | :17:26. | :17:28. | |
one fire, but seven. That's pretty big to admit, | :17:29. | :18:16. | |
that actually I've been cooking a barbecue wrongly | :18:17. | :18:19. | |
all my life. 'The sun's setting but this | :18:20. | :18:20. | |
drive's not over yet, to wee really bad, | :18:21. | :18:26. | |
so I stopped here at St Louis. It's about 6 o'clock in the evening | :18:27. | :18:34. | |
and he's baking bread for tonight. The oven's obviously home-made, | :18:35. | :18:38. | |
because the chimney's This bread is just on trays, a tin, | :18:39. | :18:42. | |
there's a bit of metal all curled The main highway from Buenos Aires | :18:43. | :18:54. | |
to Mendoza, it's a thousand kilometres long, it's straight | :18:55. | :19:14. | |
and you go a bit bonkers on it, and then you turn up there's a guy | :19:15. | :19:17. | |
baking bread on the side I've had lunch in a place that | :19:18. | :19:20. | |
I never knew existed with truckers and now I'm going to | :19:21. | :19:26. | |
get some bread, look! There you go, he's even | :19:27. | :19:28. | |
got me some bread. I mean, if it hit you, | :19:29. | :19:31. | |
it'd kill you, but, I mean, I've got to do this, | :19:32. | :19:37. | |
because I have to, my friend. Because you are rocking | :19:38. | :19:51. | |
and rolling unbelievably amazing. Genuine, real, extraordinary | :19:52. | :19:56. | |
and in a place like this, Completely different landscape | :19:57. | :20:09. | |
altogether. Argentina just continues | :20:10. | :20:16. | |
to surprise me. We can ask John if he ever made it | :20:17. | :20:25. | |
to the end of that road next week when he'll be cooking | :20:26. | :20:29. | |
live in the studio. Right, it's time to find out | :20:30. | :20:31. | |
whether Joanna's facing food heaven Your food heaven would be this | :20:32. | :20:33. | |
steak, which I'm going to cook rare, then serve it with an Asian | :20:34. | :20:37. | |
salad of red cabbage, onion, coconut and coriander, | :20:38. | :20:40. | |
a few toasted hazelnuts Or you could be having food hell - | :20:41. | :20:42. | |
butternut squash, which I'll saute with chicken stock, star anise, | :20:43. | :20:46. | |
sesame seeds and parsley. It's served with a whole grilled | :20:47. | :20:48. | |
mackerel and a raw fennel salad. It was up to these guys to decide, | :20:49. | :20:57. | |
steak or fish? I think fish, just to thwart me! You are wrong. It is | :20:58. | :21:00. | |
steak. Lose the mackerel. Let's crack on | :21:01. | :21:03. | |
with the dressing. The steak is the first thing. It is | :21:04. | :21:08. | |
a sirloin steak. Wonderful. I will season it after it is cooked. That | :21:09. | :21:12. | |
is straight on to the griddle to get it started. | :21:13. | :21:15. | |
And the guys will start with the rest of it. | :21:16. | :21:21. | |
We need salad dressing. Ginger, garlic, chilli. Chop | :21:22. | :21:24. | |
everything. That will be great. No problem. | :21:25. | :21:32. | |
If I get you to do the hazelnuts toasted, with the toasted sesame | :21:33. | :21:36. | |
seeds and toasted coconut. That is peeled and toasted at the end. I | :21:37. | :21:41. | |
will do the salad with the red onion. We did not have time to do | :21:42. | :21:46. | |
the tweets earlier. For a reason! These two chefs! Feel free if you | :21:47. | :21:53. | |
want to stop and answer these questions. | :21:54. | :21:59. | |
Off you go. Leanne asks clan what can I do with | :22:00. | :22:04. | |
lamb's hearts, other than stuff them and cook with gravy. | :22:05. | :22:17. | |
I would get the hearts... I just can't do it! I'm going to try! I | :22:18. | :22:23. | |
will get the lamb's hearts, Brighton them with salt, water, sugar, | :22:24. | :22:29. | |
rosemary, thyme, bay leaf. Brighton the hearts for 12 hours. Take them | :22:30. | :22:35. | |
out, they are more firmer, and pan-fry them and do it with this | :22:36. | :22:40. | |
dish. It is beautiful. A lovely Asian salad with the pan-fried | :22:41. | :22:43. | |
hearts. Lovely. Hearts. . And Andy Barnet asks: I have a | :22:44. | :22:57. | |
whole pheasant. Is it best to debone or cook it roasted whole. | :22:58. | :23:01. | |
Whole for me. Everything on the bone has more flavour. But poach it. Get | :23:02. | :23:09. | |
chicken stock, carrots, onions, leek, celery, thyme, garlic. Poach | :23:10. | :23:19. | |
it for about five minutes. Put a thermometer in the stock about 80 | :23:20. | :23:28. | |
degrees... Yeah, I can do this bit! Yeah, that is it! What would you put | :23:29. | :23:39. | |
that with? Cabbage and this! Do it with this! A universal salad. | :23:40. | :23:50. | |
Scott Greengrass asks: Do you have tips for the creme brulee? | :23:51. | :23:54. | |
Basically, cook the mixture on the stove. That is the eggs, yolks, the | :23:55. | :24:01. | |
cream, sugar and the likes, cook it on the stove until thick. Place it | :24:02. | :24:08. | |
in a dish and allow it to set. Cover with Demerara sugar, not caster. Or | :24:09. | :24:13. | |
make the custard and cook it really, really slowly in the oven. The Hairy | :24:14. | :24:21. | |
Biker did a ban marie. Cook it slowly for about one hour and 15 | :24:22. | :24:26. | |
minutes. Either way, the Demerara sugar over the top and brulee it | :24:27. | :24:31. | |
with a blowtorch. You need the blowtorch to get the | :24:32. | :24:34. | |
caramel on the top. Two basic ways. Mostly the same | :24:35. | :24:40. | |
recipe. One on the stove and let it set and the other to bake it in the | :24:41. | :24:45. | |
oven it is nicer. That is the last of the questions! | :24:46. | :24:52. | |
So, this is our steak. We are getting a lovely colour on it. | :24:53. | :24:58. | |
I have the salad over here. We have mint leaves. Although this | :24:59. | :25:03. | |
is beef. We continue with the Asian flavours with mint leaves and | :25:04. | :25:07. | |
coriander. But this is fantastic with lamb or chicken or hearts, | :25:08. | :25:15. | |
whichever you do! But these are all traditional British ingredients. Red | :25:16. | :25:19. | |
cabbage is season al. Teat it. But I don't know about the | :25:20. | :25:28. | |
Asian pear but you can use a British pear, or the coconuts! You can leave | :25:29. | :25:32. | |
that out. And coriander. Some people like it, | :25:33. | :25:38. | |
some don't. I like it. The dressing there is a Thai fish sauce, ginger, | :25:39. | :25:44. | |
garlic chilli. That is in here. I know you like your steak rare. So we | :25:45. | :25:50. | |
are going to leave it to one side around season this up with salt and | :25:51. | :25:56. | |
pepper. Leave it to rest. Is smells amazing. Lime juice? Not | :25:57. | :26:02. | |
yet. Well, I will squeeze some lime juice | :26:03. | :26:07. | |
in there. There are sesame seeds going in as well. And the hazelnuts | :26:08. | :26:13. | |
when it is ready and the coconut at the last-minute. Thank you very | :26:14. | :26:15. | |
much. So, the lime juice in. | :26:16. | :26:22. | |
Lots of lime juice. You would always use fresh coconut, | :26:23. | :26:27. | |
not desiccated? Yes, whenever possible. Coconut cake is another | :26:28. | :26:34. | |
thing. This is another tip. If you are using desiccated coconut in | :26:35. | :26:39. | |
cakes, use coconut oil and coconut milk. Now, you need a steak like | :26:40. | :26:45. | |
this with a salad... . That really is rare. | :26:46. | :26:50. | |
I used to work in France, you see. When you have worked in France, this | :26:51. | :26:55. | |
is how they serve it. That is what they call bleu. | :26:56. | :27:07. | |
You take the hooves and it walks out of the kitchen into the restaurant! | :27:08. | :27:14. | |
Season it afterwards, or the pepper will burn. | :27:15. | :27:17. | |
I didn't know that. And the great thing about this, is | :27:18. | :27:22. | |
you have a steak here, it serves a decent amount of people, although it | :27:23. | :27:32. | |
is only one steak. Right at the end, our other Michelin | :27:33. | :27:38. | |
starred chef has toasted off the coconut. So it has a wonderful | :27:39. | :27:47. | |
flavour. That goes in there. Guys, can you | :27:48. | :27:53. | |
get knives and forks? Yep. That is great. Thank you very much. | :27:54. | :27:58. | |
That looks incredible. Then with the coconut over the top | :27:59. | :28:02. | |
and finally the dressing that goes right across the top of the beef at | :28:03. | :28:07. | |
the end. You can squeeze more lime juice over the beef. That will be | :28:08. | :28:12. | |
perfect. Thank you very much. Wow! So dive into this. To go with | :28:13. | :28:19. | |
it, Peter has chosen a Taste The Difference Curico Valley Merlot. It | :28:20. | :28:24. | |
is placed at ?6. It is a little smoky in here, isn't | :28:25. | :28:30. | |
it? It reminds me of Top of the Pops in here! Dive into this. We have | :28:31. | :28:36. | |
about five seconds left. Let's go. | :28:37. | :28:49. | |
That is all for today. All of the recipes are on the website. | :28:50. | :28:56. | |
Simply go to bbc.co.uk/Saturdaykitchen | :28:57. | :28:57. | |
There's more of our Best Bites tomorrow morning over on BBC Two | :28:58. | :29:00. |