09/01/2016 Saturday Kitchen


09/01/2016

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And we've got a brilliant line-up of recipes to kick

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I am joined by two of the country's most exciting chefs.

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First the man who triumphed with his main course of goat

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in the last series of Great British Menu.

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From the Michelin starred restaurant, The Pass.

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And next to him is the man who's made

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his mark in the heart of Rick Stein country.

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He's already got a Michelin star for his Padstow restaurant,

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No.6 and he's slowly building up a small food empire to rival

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Matt, you are cooking first, what are you doing? I am doing a

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pan-roasted salmon with fregola. It is with a lemon curd.

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Lemon curd? Well it is breakfast time.

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You have samphire in there as well! Yes. And Paul, what are you making?

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We are making waffles with a chicken liver pate and a golden raisin puree

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sauce. Sounds good.

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So two top dishes to look forward to and there's more great food

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Today we have Rick Stein, John Torode,

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the Hairy Bikers and Brian Turner with Janet Street Porter.

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Now, our special guest today is best known for her roles

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in the award winning BBC series The Thick of It and Getting On.

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More recently she's been over on Channel Four in the police drama,

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No Offence which is back on our screens very soon.

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Welcome to Saturday Kitchen, Joanna Scanlan.

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APPLAUSE. Great to have you on the show. I

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have to say I've been looking forward to have you on the show it

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is great to start you on the show with the New Year, I am a big, big

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fan! At the moment, you are so busy as an actress. It seems to have

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arrived at once for you, really? I guess, as an actor, your life is a

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strange one. You never know what is coming next. You start little things

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and hope it will go to big things but you don't know. You don't know

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if you will have it tomorrow. But at the moment, luckily, for me it seems

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busy. So American great things, films as

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well. We are talking about that later along with the TV series as

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well. Now we are talking about food. Now, of course, at the end

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of TODAY'S programme I'll cook either food heaven or

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food hell for Joanna. It's up to the guests in the studio

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and a few of our viewers to decide So, what's your idea

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of food heaven? What ingredient inspires you in the

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kitchen? I know you are a keen cook. I really like a lot of traditional

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fare with a twist on it. So English or Welsh food, as I come from Wales.

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Beef, I'm afraid! Welsh Black or any beautiful pieces of beef, I love.

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So, beef but what about the dreaded food hell? I hate what I call

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swimming fish. As opposed to shellfish. Anyone with fine bones

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you might get in your mouth. I like the flavour of fish but I hate it

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So it's either steak or butternut squash.

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For food heaven I'm going to use a sirloin steak and look to Asia

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Even butternut squash. I don't like the texture!

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For food heaven I'm going to use a sirloin steak and look to Asia

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The steak is seared on a hot griddle then served

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with a raw salad made from red cabbage, red onion,

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coriander, coconut all in a sweet and spicy Thai style dressing.

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It's finished with a few toasted hazelnuts and some Asian pears.

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Or Joanna could be having food hell, butternut squash which I'm

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going to serve something else I know Joanna doesn't like,

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The squash is diced and sauteed with sesame seed,

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parsley, chicken stock and star anise.

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the fish, brush it with oil and grill it.

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It's all served with a fennel salad on the side.

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If you'd like the chance to ask either of our chefs a question today

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A few of you will be able to put a question to us,

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If I do get to speak to you, I'll be asking if you want Joanna

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to face either food heaven or food hell.

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You can send us your questions through social media

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Right, let's get cooking and starting us off for 2016

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with our first live recipe is Matt Gillan.

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Great to have you on the show again, Matt. I know you want to get the

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salmon on now. We, we do. Right, get that on, then we will

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talk about the dish. This is an unusual one.

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Yes, I suppose on the surface but for me it is normal.

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For viewers watching you would not normally put the ingredients

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together but you are. So the fish goes straight in on a low heat.

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Yes, cook it on the skin side slowly. The skin is going to protect

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it and it will stay moist. Now, the lemon curd.

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You are going to be OK with this. When was the last time you made

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lemon curd? About 22 years ago! So, mix the lemons with the lemon juice,

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the muscavado sugar, rather than caster sugar. That give it is a nice

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earthy flavour. It will take away some of the sweetness of the lemon

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curd with the salmon. It is unusual putting these

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ingredients together. You say it is normal for you but for people

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watching this, they will think how is this going to work? It is more

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the lemon and the salmon. Lemon and fish. That is what is going

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together. That is normal. Where do you get your ideas from? I

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tend to look at flavours and tastes. Not necessarily the final products

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as it were. Wash your hands or your mother will

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be on you watching this. There you go, now she will stop phoning in!

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So, with have lemon, sugar and butter. What are you doing? I have

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the fregola. It comes from Sicily. Originating from Sicily it is like a

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toasted pasta dough. I am simmering it in plain water or you can do it

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in stock. It is cooked like pasta.

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Yes but it is more chewy than a pasta. It stems from the flour in

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Sicily being nor glutinous. So they could not make pasta as the Italians

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would. How has it been since winning the

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Great British Menu, it must be a great platform for you? It has been

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really quiet... No, it has been mental. We have been full. It is

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unbelievable. Not just for me but for the goat.

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The interest in that product. Why that? Of all of the things you

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could have cooked, why that? Well, there was a lot of research in the

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Women's Institute, a lot of of the information that they had, what it

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stands for, with regards to local sourcing, using the best of local

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resources, the goat just worked. Like the Billy Kidds.

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They are sent to slaughter and it is a waste, so it resonated with

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myself. I grew up on goat and the WI'seth yous on waste not, want not.

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You and Paula are not far from each other, you a Portsmouth kid? We

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should not like each other! I'm Southampton! . And now is this a

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risotto? It is a risotto style with the fregola it is safer than making

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it like a pasta. Why? If you take the risotto too far

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it goes stodgy. The rice breaks down. But this holds

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its shape and texture. So you can cook it, cool it down and

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finish it off? Exactly. So that is the rice straight in? Yes

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it is a granola but with a twist. Rather than oats, we are using

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puffed rice. That is very hot oil, about 210

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degrees. It is really hot. So it puffs up

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straight away like rice krispies. So this is the base of your granola?

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Yes, into that is pumpkin seeds. You are going to fry them as well?

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Yes. I'll remove the remaining bits so it

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does not burn. I have the sugar, lemon, eggs and then we are going to

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thicken it at the end. And all the while, the salmon is

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ticking over. Yes, we don't have to worry about

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it, the skin protects it. It will be lovely.

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Tell us about your restaurant. It is small with 28 seats? Yes. There are

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only so many seats you can fit into a kitchen. It is part of the

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kitchen. It doesn't stand alone. It is not an open-plan kitchen it is

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dominated by the kitchen. It is intimate. It is 28 covers but,

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you know it is still a loft work. The menu reflects that. You do a

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tasting menu? We run from six to ten courses, all are fairly different.

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There is a lot of flexibility between the dishes. If you don't

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like something, you can swap it out. I don't want to dictate it that

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much. I still want the element of choice. It is a restaurant at the

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end of the day. I am careful with the curd. It can

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curdle! That is what it should look like. It is like this thickened

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mixture but then add the butter. What make it is curdle? It is the

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heat with the egg yolks. The lemon starts to thicken it as

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well. But don't boil it. Otherwise it will definitely separate.

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You can call us with your questions to the chefs today by calling this

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number. Right, there is the lemon curd.

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And if you grinned down the spices. There is lots of star anise. Is this

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for the restaurant tonight? No, not tonight. I am on holiday today! So,

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loads of star anise. What else? Ground coriander, cumin and madras

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curry powder. Matt, the muscavado in the curd is

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to make it less sweet? Yes, and it give it is a more earthy taste it

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works nicer. Trying to put the sweet with the savoury dish.

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Do you always use an oily fish, or could you use another fish? Turbot

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would be nice with this dish. There are the spices. We have about

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a minute left. And you wanted me to grate the parmesan cheese and finish

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that into the risotto. Just reduce that fish stock down

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with the fregola. And this is where we finish off with the crab. In you

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go with the crab. Have you turned the salmon over yet?

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Just now. So, cook it more on the side with

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the skin. Yes, it offers it protection. If you

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cook it without the skin it can overcook. The skin protects it.

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This is the power of the internet. Somebody says that fregola is from

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Sardinia, not Sicily. There you go! And there are the

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cherries into the mixture here? Yes, and then the chives go into the

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risotto. We are ready to plate.

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A little salt,ennion powder and a good pinch of spice.

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Onion powder? What is that? Dried onions and then powdered.

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Stock cube! It sounds handy! There is the risotto, that is seasoned for

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you. There is lime juice in there. That is ready to go. Ready when you

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are. So we don't want too much lemon

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curd. It breaks up the savoury element to break up the citrus.

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Is that it? After all I just made?! I ground up enough spices for about

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six people here! The crew are hungry.

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This is the nice risotto style added to the dish.

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It is just a little different and safer as well.

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The salmon is nicely cooked. All the way through on one side.

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So the granola adds a nice bit of texture.

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And the spices are going through that. And to finish, a little bit of

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raw samphire. So nothing has been done to it. It just adds another

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texture, saltiness to the dish. And the name of the dish? Pan fried

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salmon with crab efregola, puffed rice, granola and lemon curd.

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That smells fantastic. You get to dive into this!

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That is such a good way to cook the salmon. Sometimes people over

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complicated. You feel you have to start with one bit to ensure you get

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all the different flavours. I like the muscovado. That is amazing. The

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crab and the, what did you say? Fregola.

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Right, let's get some wine to go with this.

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Our wine expert Peter Richards has been in Hampshire this week.

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Let's see what he's chosen to go with Matt's mighty salmon.

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I am in Petersfield, a market town in the heart of the South Downs and

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where better to come to find delicious wine to go with today's

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dishes. I did not know where to start when

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it came to finding a wine to go with Matt's seafood and granola

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extravaganza. So many different aromas, flavours and textures, it is

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quite some mouthful. We are in white wine territory, but the question is,

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what style? I lined up bottles at home to taste test with the recipe

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and it worked well with richer, rounder styles of wine. This finest

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wine was an easy-going partner, but what set the pulse racing was a

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beauty, Tim Adams Semillon. It is one of Australia's Forte grape

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varieties. When it is done discreetly like this it makes the

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wine complex and versatile with food. And that creamy succulents

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enables the wine to stand up to that gorgeous savoury richness of the

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fregola and intensity of lemon curd. There is a nutty knows that works

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with the granola and the beautiful hankie citric acidity picks up well

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on the salmon and lemon elements, as well as washing through the

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intensity of samphire and the spice mix. All round, it is a grown-up

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flavour combination with lots going on and really satisfying. Matt,

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thanks for a classy, inventive dish and this is a top Australian drop to

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enjoy with it. That lemon curd is really unusual. I am nicking that!

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Really nice with the crab. The crab is sensational. It is alive, it is

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gorgeous. That is the lime juice at the end.

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Coming up, Paul is making waffles but serving them with something

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We have beautiful Cornish chicken livers which we will hand raised and

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make a pate, and waffles have buttermilk in them. We will do a

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golden rays in source -- raisin. You can ask the chefs question if you

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call this number. You can send us your questions

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through social media Let's head off to the Med

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for a dose of winter sunshine He's travelling from Venice

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to Istanbul and has stopped off dishes from my travels -

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brought back here to Well, someone on my journey

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from Venice to Istanbul said the journey seemed

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like a pearl necklace - I suppose, with the two biggest

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pearls at either end - Venice and Istanbul -

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but lots of lovely, glistening And to me, the island of Symi

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here is like the centre All the architecture on this island

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is Venetian and over I mean, the Greeks have got

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a word for it - "omfalos". It means "the navel",

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it means "the centre of everything". When you close your eyes

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and dream of Greece, these are the pictures

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that fill your dreams. And although I'll be travelling

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all over the place searching for recipes, this is where I'll be

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coming back to cook. These dishes, that I've

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borrowed from cafes, bars and restaurants,

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like this fabulous pork chop, It's really lovely and it's from

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Croatia. And there's this brilliant

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rabbit stew from Albania. And of course, the most famous

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barbecue dish in the Aegean - And this - it's Sultan's

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Delight, from Turkey. So, this is gnocchi with crab,

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or gnocchi con grancevola. Gnocchi, as every aspiring Italian

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chef knows, is made from a mixture of flour and mashed potato,

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with an egg that binds it all But I chose to do this dish

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because it's really simple - like so many Venetian dishes -

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and it's full of spicy flavours. I'm just mixing this to make

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a really stiff paste and I might have just put a little bit

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too much egg in there, so I'm just going to add a little

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bit more flour in... just to make sure it's

:22:31.:22:36.

easy to roll out. It means "little knuckles" and it

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looks like knuckles. They used to say in Venice,

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"Gnocchi day? Cos all the restaurants served

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gnocchi on Thursdays. Then I'm going to cut it

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into little pillows. Captain Chaos, that's

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what my wife calls me. So, you don't really need to do

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a timing here. Just keep them in the water till

:23:27.:23:36.

they start popping The dish in Venice is called

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"gnocchi con grancevola", which means "spider crab" -

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"gnocchi with spider crab". They do have these frozen Alaskan

:24:02.:24:03.

king crabs, I must say, they're brilliant for getting

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the meat out of and So, I'm just going to shred

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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

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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

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chilli and water. It's a taste that will

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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

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mashing them down. That's coming up to a boil,

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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

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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

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from such places as India, all the way from the East

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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,

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Venetian spices and great, Before I went to Venice,

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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

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scoop. What is that?! Two different colours, green and

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yellow and different sizes and I will Blanche that and serve it with

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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

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ventured into the kitchen. My brother and I were interested in

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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.

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