Browse content similar to 09/02/2013. Check below for episodes and series from the same categories and more!
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Good morning, today you may need one of these and chopsticks. We are | :00:12. | :00:22. | |
:00:22. | :00:32. | ||
celebrating Chinese New Year. This Hello and welcome to the show. It | :00:32. | :00:36. | |
is Chinese New Year tomorrow. To help us to celebrate are two people | :00:36. | :00:41. | |
who have opened our eyes to the joys of Chinese cookery. One for a | :00:41. | :00:51. | |
:00:51. | :00:51. | ||
little longer than the other! First, is a woman whose TV shows and | :00:51. | :00:57. | |
cookery booked have embraced the modern world of Chinese cooking. It | :00:57. | :01:04. | |
is Ching He Huang. Next to her it is the one and only, it is the Mr | :01:04. | :01:13. | |
Ken Hom. Good morning to you both. Is that happy New Year? Yes, that | :01:13. | :01:15. | |
is right. Kefpb, you are firing off the -- | :01:16. | :01:20. | |
Ken, you are firing off the show, what are you making? I am maked | :01:20. | :01:22. | |
steamed scallops with corn and pineapple rice. | :01:22. | :01:29. | |
It has a bit of a kick in that with the spicy corn. You found this on | :01:29. | :01:34. | |
your travels? Yes, exactly, with Ching. | :01:34. | :01:38. | |
And you are wearing the right colours for the New Year? Yes, | :01:38. | :01:47. | |
wishing you lots of love. What are you making? I'm making | :01:47. | :01:51. | |
steamed scallops with corn and pineapple rice. | :01:51. | :01:55. | |
Sorry, Ken is making that, I'm making sticky belly pork rice | :01:55. | :01:59. | |
wrapped in lotus leaves. So, two delicious dishs to look | :01:59. | :02:05. | |
forward to and also helpings from Rick Stein and new episodes of | :02:05. | :02:08. | |
Raymond Blanc and Celebrity MasterChef. Now if I could swap | :02:08. | :02:12. | |
places with any man it could be our in connection guess this morning. | :02:12. | :02:18. | |
Having had glittering wins at the Monaco Grand Prix, he now has the | :02:18. | :02:25. | |
second best job working as part of the F16789 commentary team on BBC | :02:25. | :02:29. | |
One, please welcome to Saturday Kitchen, the great David Coulthard! | :02:29. | :02:34. | |
Six years and we have a racing driver on the show! Well, 20 really, | :02:34. | :02:40. | |
I am retired. Well, the season is about to start. | :02:40. | :02:44. | |
There is interesting stuff in testing on F16789? Yes it rolls one | :02:44. | :02:54. | |
:02:54. | :02:55. | ||
year into the next. There is so much focus in the pre-season stuff. | :02:55. | :03:00. | |
Lewis at Mercedes, and can Jenson Button do it again? So I think this | :03:00. | :03:06. | |
will be a great year. And at the end of today's programme | :03:06. | :03:13. | |
we are cooking your food heaven or food hell. Something based on your | :03:13. | :03:16. | |
favourite ingredient or nightmare ingredient. So, food heaven, what | :03:16. | :03:23. | |
would it be? I love fish. So I said earlier, a lovely bit of salmon. | :03:23. | :03:29. | |
What about the dreaded food hell? Ofal. I am not good with internal | :03:29. | :03:35. | |
organs! I do! I have eaten haggis. That is nice and all of the rest of | :03:35. | :03:39. | |
it, but liver, kidneys, I don't really like the textures. | :03:39. | :03:44. | |
I don't think a lot of people do. So it could be salmon or loads of | :03:44. | :03:48. | |
ofal. For food heaven I have something great for Sunday lunch. A | :03:48. | :03:52. | |
whole side of salmon. The fish is trimmed, covered with a layer of | :03:52. | :03:57. | |
mousse and then it is rolled in butter pastry, served with roasted | :03:57. | :04:03. | |
veg and a classic butter sauce. How does it sound? Mouthwatering! | :04:03. | :04:10. | |
Great, a salmon pasty, the difference is �45! Or food hell. | :04:10. | :04:13. | |
Livers and kidneys, that is served devilled. | :04:13. | :04:21. | |
They could be fried and served with mushrooms, garlic, sherry, and | :04:21. | :04:26. | |
finished off with cream. What about that, then? Well, the main | :04:26. | :04:30. | |
ingredients taste good. That is the idea. I don't like it | :04:30. | :04:34. | |
either. You have to wait until the end of the show to see which one | :04:34. | :04:40. | |
David gets. If you would like to ask a number - | :04:40. | :04:46. | |
- a question, call this number: If I get to speak to you I'll be | :04:46. | :04:51. | |
asking if you want David to face food heaven or food hell. Are you a | :04:51. | :04:58. | |
fan of Chinese cookery? Love it. That's a good job, then. Well, to | :04:58. | :05:03. | |
celebrate the Chinese New Year it is the brilliant, the legend, Mr | :05:03. | :05:12. | |
Ken Hom! Happy New Year. Now, what are we doing here? We are | :05:12. | :05:16. | |
doing steamed scallops. So while I'm doing this you can help me by | :05:16. | :05:19. | |
chopping all of these things to go chopping all of these things to go | :05:19. | :05:23. | |
with it. So, Chinese cooking is a lot of | :05:23. | :05:31. | |
chopping but very fast cooking. I'm going to steam the scallops in | :05:31. | :05:35. | |
a heat-proof plate. There is water in the wok like that we turn that | :05:35. | :05:42. | |
There is plenty of water in that. Let's cover that and let it steam. | :05:42. | :05:49. | |
We are going to do a pineapple rice. I learned how to do it in had you | :05:49. | :05:53. | |
nan province where I went with Ching. We m a wonderful time | :05:53. | :05:56. | |
filming in China. It was amazing. | :05:56. | :06:05. | |
It was a lot of work. It was quite intense. I learned to make not only | :06:05. | :06:11. | |
Chinese foods but about wine from Ken! It is the only thing that kept | :06:11. | :06:17. | |
us from going crazy sometimes! think of conditions cooking a | :06:17. | :06:22. | |
little like Indian food. In that the country is split into so many | :06:22. | :06:27. | |
different styles. In India, there are so many different cultures and | :06:27. | :06:32. | |
styles. Is China the same? We both learned a lot. Things we had never | :06:32. | :06:37. | |
seen before or even heard of. How people made things. Sometimes I | :06:37. | :06:43. | |
think that Ching was sceptical as I was. We were like, "What is that?" | :06:43. | :06:50. | |
We discovered a lot of good food and delicious dishes. There were | :06:50. | :06:57. | |
spices and chillies, the array was really incredible. | :06:57. | :07:05. | |
Amazing. Where did you go, David travels | :07:05. | :07:10. | |
more than most, where would he go to find the best Chinese food? | :07:10. | :07:15. | |
Shall we keep it a secret? Where would it be? I think he could go, | :07:15. | :07:22. | |
for me it is the south. Cor Ken, I think the Cantonese | :07:22. | :07:31. | |
cuisine. It is probably the lightest. In | :07:31. | :07:38. | |
Sichuan it was so cold, so damp. We understood why people ate so much | :07:38. | :07:44. | |
spices. It was to ward off the damp! Yeah. | :07:44. | :07:48. | |
Now you are probably the busiest chef that I know of. The restaurant | :07:48. | :07:53. | |
chain is expanding. You have something new lined up in Rio? | :07:53. | :08:01. | |
may be doing a restaurant at the Rio de Janiro. That would be really | :08:01. | :08:05. | |
fantastic. The Brazilians are just beginning to get into Chinese | :08:05. | :08:12. | |
cooking. China is Brazil's newest best friend. So it is very nice for | :08:12. | :08:19. | |
me. What is nice about Chinese food there is that it is less heavy. | :08:19. | :08:23. | |
Brazilian food is actually quite heavy and stodgy. | :08:23. | :08:30. | |
It comes from the Portuguese. When the pork is cooked like that. | :08:30. | :08:34. | |
I am now adding some sesame oil and soy sauce to that. | :08:34. | :08:38. | |
What would be the common mistake, we talk about it when trying | :08:38. | :08:47. | |
Chinese food at home it is the additional of the sesame oil? | :08:47. | :08:53. | |
should not cook with sesame oil it is used as a flavouring. Now the | :08:53. | :08:57. | |
ginger goes in there. That is cooked over a really high heat. | :08:57. | :09:02. | |
So, the Chinese New Year tomorrow it is the Year of the Snake. What | :09:02. | :09:08. | |
does that tell us? It tells us that it is, well, it is like soup! | :09:08. | :09:18. | |
:09:18. | :09:20. | ||
snake is beautiful andwise. Do you know what you are? I am come | :09:20. | :09:27. | |
fused! When were you born? I was born in March on the 27th. | :09:27. | :09:34. | |
I am Arian. You are a pig! A pig means? They | :09:34. | :09:39. | |
love the luxury. It means that they are honest with | :09:39. | :09:44. | |
those in their lives, loyal and sincere and expect the same of | :09:44. | :09:49. | |
others. Very good with money. That will be | :09:49. | :09:52. | |
handy! Right, the scallops are there. | :09:52. | :09:59. | |
Yes, they are finished. What I love about this is how it is so quick to | :09:59. | :10:05. | |
cook the 158ska -- scallops. You should never overcook them. | :10:05. | :10:09. | |
Often the little ones are difficult to cook quickly. | :10:09. | :10:14. | |
Steaming is really nice as it keeps it from overcooking and keeps them | :10:14. | :10:21. | |
moist. We need a platter for that. That will be nice. | :10:21. | :10:29. | |
We will put the scallops on there. What we have for the sauce is right | :10:30. | :10:34. | |
there. Rice wine, soy sauce and I'm heating up some oil. | :10:34. | :10:44. | |
:10:44. | :10:44. | ||
Do you want ginger in there or not? Are you sure? Everything but | :10:44. | :10:48. | |
ginger! Yes, I do. Sorry. I thought you did. | :10:48. | :10:58. | |
:10:58. | :11:02. | ||
It is old age! So, let's stir the pork and ginger around. At this | :11:02. | :11:08. | |
moment I'm adding cooked rice. That is cold. | :11:08. | :11:18. | |
Let that cook over a very high heat. We toss that. | :11:18. | :11:26. | |
So this is the pre-cooked rice? We are getting it really hot again. | :11:26. | :11:34. | |
That's good. Let's put the scallops here. We | :11:34. | :11:39. | |
have the lovely corn. Why is it important that the rice | :11:39. | :11:44. | |
is cold? If you cooked fried rice it must be cooked first. If it is | :11:44. | :11:48. | |
hot it will stick together. This is a mistake that many people make | :11:48. | :11:56. | |
when they are cooking rice, isn't that right, Ching? Yes, if you are | :11:56. | :12:01. | |
doing sticky rice it does not matter, but any other rice, it make | :12:01. | :12:06. | |
it is when it is cold and hits the wok it goes nice and crispy on the | :12:06. | :12:16. | |
outside edges. You want the nice, wonderful smokey | :12:16. | :12:23. | |
flavour that goes into the rice. Right this hot oil, you are pouring | :12:23. | :12:28. | |
it over the top? Yes. When it gets hot and smoking. | :12:28. | :12:34. | |
If you would like to ask a question to any of our chefs, call this | :12:34. | :12:42. | |
number: You can put your questions to us live later on. | :12:42. | :12:48. | |
Right we are doing the corn. I think that Ching and I discovered | :12:48. | :12:52. | |
in China how popular corn is. It is really interesting it comes from, | :12:52. | :13:00. | |
of course the New World. The adaptation of corn in China | :13:00. | :13:06. | |
really changed agriculture. A lot of people grow food in areas | :13:06. | :13:10. | |
that they could not grow food before. | :13:10. | :13:16. | |
What about doing stir-frys, is it something that you attempt at home? | :13:16. | :13:24. | |
I said to Ken before going on air that I had one of his woks when I | :13:24. | :13:28. | |
was driving. One, you could cook everything in it and two, you could | :13:28. | :13:34. | |
eat out of it! There was no washing up! That was about the only time I | :13:34. | :13:40. | |
did any cooking. Right, what about in here? A little | :13:40. | :13:49. | |
bit of oil in there. Add the chillies. | :13:49. | :13:53. | |
That is in. I think this is the first time we | :13:53. | :14:03. | |
:14:03. | :14:06. | ||
have three woks going on. Can I pour that oil on to there? | :14:06. | :14:14. | |
Yes. It is all these young people! Are you sure you are OK? Oh, fine! | :14:14. | :14:23. | |
A bit of sugar in there? Yes. The sugar is for the chillies. That's | :14:23. | :14:29. | |
enough. A little bit of stock. That keep it is moist. Salt and | :14:29. | :14:39. | |
:14:39. | :14:45. | ||
pepper. Oh, gosh. (I love how you are immune to the | :14:45. | :14:55. | |
:14:55. | :15:04. | ||
The sauce. Lovely. A beautiful sauce. | :15:04. | :15:10. | |
I think that David will love this. Now the crew are coughing! There is | :15:10. | :15:16. | |
a lot of chilli in there! Remember this is a live show! Tell me about | :15:16. | :15:21. | |
it! Right, I think that is everything in there. | :15:21. | :15:27. | |
You notice that Ching and I are the only ones not coughing! And there | :15:27. | :15:34. | |
you have it, the last one. Yes, a good Scottish dish here! | :15:34. | :15:42. | |
Well you know, David, I'm half Scottish, with the name Ken. | :15:42. | :15:47. | |
If you are vegetarian, you just don't put in the meat it is as | :15:47. | :15:53. | |
simple as that. This is really what is nice about this kind of cooking. | :15:53. | :15:57. | |
Did you use light or dark soy in there? That is light soy sauce. | :15:57. | :16:01. | |
So tell us what the dish is again? This is steamed scallops with corn | :16:01. | :16:11. | |
:16:11. | :16:16. | ||
Three dishes, all done. Perfect. | :16:16. | :16:21. | |
There was a little ripple over there! Let's bring the pork over. | :16:22. | :16:26. | |
You have to dive into this one. Tell us what you think of this. | :16:26. | :16:32. | |
This is quite spicy, David. I love the steam. | :16:33. | :16:38. | |
It is because they can't afford the heating in here! Dive in, tell us | :16:38. | :16:44. | |
what you think. I am a fan of the pineapple rice. I had the pleasure | :16:45. | :16:49. | |
of trying it in had you nan it was amazing. | :16:49. | :16:53. | |
And the sweetcorn is good for diets with the chopsticks. It may take a | :16:53. | :17:00. | |
while to eat. They are great. The scallops? Lovely. | :17:01. | :17:05. | |
You probably grew up with things like steamed scallops? Yes, lovely. | :17:05. | :17:11. | |
Right we need wine to go with this. We sent our wine expert, Suzy | :17:11. | :17:17. | |
Walsham to the perfect place to celebrate Chinese New Year. It is | :17:17. | :17:25. | |
not exactly China, though. So where has she gone? I'm here in | :17:25. | :17:29. | |
Liverpool's Chinatown. Home to one of the oldest and largest Chinese | :17:29. | :17:34. | |
communities in Europe. Since it is Chinese New Year, I'm going to find | :17:34. | :17:44. | |
:17:44. | :17:47. | ||
some wines to celebrate with. With Ken's delicious scallopss, | :17:47. | :17:52. | |
pineapple rice and stir-fried corn, I am really looking to pull out the | :17:52. | :17:57. | |
flavours of the sweetcorn and fruit if you want a dry white, I would go | :17:57. | :18:04. | |
for a bright, juicy Australian wine. Something like this Block 13 blend | :18:04. | :18:09. | |
would abgood idea, but I think that overall the dish needs something a | :18:09. | :18:13. | |
shade sweeter. So the wine I have gone for is, the Finest Steillage | :18:13. | :18:22. | |
Riesling 2011. It is from the mozel in Germany. | :18:22. | :18:27. | |
-- Mosel. Riesling is Germany's great variety. Those made in this | :18:27. | :18:33. | |
valley, like this one are so well balanced, light and subtle. It has | :18:33. | :18:43. | |
:18:43. | :18:44. | ||
a lovely fruity aroma. That is of apples, pears and oranges. Ken has | :18:44. | :18:49. | |
a juicy sweetness to it. Even the scallops have a sweetness to them. | :18:49. | :18:53. | |
This wine as exactly the right amount of sugar to balance it out. | :18:53. | :18:59. | |
There is also a streak of clean acidity as with all Rieslings and | :18:59. | :19:02. | |
then the lovely apple flavour. That works so well with the pork and | :19:03. | :19:06. | |
ginger. Ken, as always, you have brought the dazzling flavours of | :19:06. | :19:11. | |
the Far East to our table. I have found a refreshing light white to | :19:11. | :19:18. | |
go with them. Cheers! Cheers indeed! What do you think? I think | :19:18. | :19:23. | |
it really works with that dish. She has done a good job. | :19:23. | :19:29. | |
It needs liquid with it! Yes, the corn, it starts to taste like | :19:29. | :19:34. | |
normal corn, then five seconds later, there is the spice. I felt | :19:34. | :19:41. | |
like I was being mugged! But a great combination with the wine? | :19:41. | :19:46. | |
Brilliant. So refreshing. Amazing with the dishes. | :19:46. | :19:50. | |
And there is another dish coming up to celebrate the Chinese New Year. | :19:50. | :19:54. | |
Can you tell us what that is, Ching Sticky belly pork rice wrapped in | :19:54. | :19:59. | |
lotus leaves. Now let's catch up with Rick Stein. | :19:59. | :20:04. | |
He is in the Far East today, but not in China but Thailand on a | :20:04. | :20:14. | |
:20:14. | :20:29. | ||
train to Phuket. He is arriving in I caught the train to go further | :20:29. | :20:38. | |
Hi. Toto? Good morning, Rick. Good morning. | :20:38. | :20:41. | |
Did you have breakfast yet? I already had some tea on the train. | :20:41. | :20:47. | |
$:/STARTFEED. | :20:47. | :20:49. | |
$:/STARTFEED. | :20:49. | :20:59. | |
:20:59. | :21:08. | ||
I'm very hungry! That'd be great! | :21:08. | :21:18. | |
:21:18. | :21:31. | ||
Toto took me to see how it was really made but first we gathered oyster mushrooms. | :21:31. | :21:35. | |
So, Toto's friends Pam and Somjai start by preparing the mushrooms and making coconut milk | :21:35. | :21:38. | |
by adding water to freshly grated coconut and squeezing it. | :21:38. | :21:41. | |
This soup is notoriously hot and I'm a little bit concerned about | :21:41. | :21:44. | |
the number of chillies going in! | :21:44. | :21:46. | |
It's about 25. 25? Yes. | :21:46. | :21:49. | |
That's going to be terribly hot. | :21:49. | :21:51. | |
For Thai people, this is simple. | :21:51. | :21:53. | |
Next they chop up some galangal, so fresh and fragrant, | :21:53. | :21:56. | |
lemongrass, of course, and quite a few limes. | :21:56. | :22:00. | |
And this gets put into a stock made- with water and coconut milk. | :22:00. | :22:06. | |
Now for some salt, chopped up spring onions, | :22:06. | :22:08. | |
coriander leaves and all those chillies. | :22:08. | :22:14. | |
By the way, tom means to boil and gung means prawns. | :22:14. | :22:19. | |
Next, lime juice and then the prawns. | :22:19. | :22:28. | |
'Before serving, the ladies complete the soup | :22:28. | :22:30. | |
'by adding more of the fresh ingredients, | :22:30. | :22:33. | |
'like tomatoes, coriander, spring onions, kaffir lime leaves and, of course, lime juice. | :22:33. | :22:36. | |
'A quick taste determines the need for a little more fish sauce. | :22:36. | :22:39. | |
'I'm now beginning to understand why tom yum gung | :22:39. | :22:41. | |
is so highly regarded as an icon of Thai cuisine. | :22:41. | :22:45. | |
'Finally, to give the soup an extra- touch of luxury, the first pressing- of the coconut milk is added. | :22:45. | :22:52. | |
'I couldn't have hoped to taste this soup anywhere better | :22:52. | :22:56. | |
'than with this family of farmers, where growing most of the essential ingredients | :22:56. | :22:59. | |
'plays a large part in their livelihoods.' | :23:00. | :23:05. | |
It's good, it's really good. | :23:05. | :23:08. | |
Aroi? Aroi. Aroi mak mak. | :23:08. | :23:16. | |
'to the island of Phuket. | :23:16. | :23:17. | |
'After that fabulous lunch, it was time to drive over the Pak Prah Strait | :23:17. | :23:20. | |
'to the island of Phuket. | :23:20. | :23:23. | |
'Most people today will know it as a major tourist destination | :23:23. | :23:26. | |
'but in years gone by, it was one of the main trading routes | :23:26. | :23:28. | |
between India and China. | :23:28. | :23:30. | |
'I noticed this place from the bridge as we drove across to the island. | :23:30. | :23:33. | |
'I asked the driver to double back so I could have a good look at it. | :23:33. | :23:41. | |
'Toto told me that Thai people who live in Bangkok | :23:41. | :23:44. | |
'and go on holiday here load up their cars just before leaving | :23:44. | :23:48. | |
'with dried fish because it's so good.' | :23:48. | :23:52. | |
The thing that first took my eye was this, which is actually fermented fish guts. | :23:52. | :23:58. | |
Really, I'll try anything and I was thinking it would be really nice to take some of this home | :23:58. | :24:04. | |
but sadly I'm going on to Australia- after this and I believe if I took that through Australian customs | :24:04. | :24:11. | |
they'd lock the door and throw away the key! | :24:11. | :24:15. | |
Some of these things are really quite palatable. | :24:15. | :24:17. | |
First of all this. Maybe I could interest you in that. | :24:17. | :24:20. | |
That is actually a fillet of fish, thinly sliced, | :24:20. | :24:23. | |
from a really big grouper-type fish. | :24:23. | :24:26. | |
It's salted, sugared and dried. | :24:26. | :24:29. | |
They deep fry that. In fact, they deep fry everything. | :24:30. | :24:37. | |
Once you've tried a few of these things, and you've got used to them, | :24:37. | :24:40. | |
it's a bit like pickles, I suppose. | :24:40. | :24:41. | |
They're quite piquant and you actually look for them with quite a lot of pleasure. | :24:41. | :24:47. | |
So, back in Padstow, I managed to get hold of some dried fish from a local Asian deli | :24:47. | :24:50. | |
to make the dish I was talking about outside that stall. | :24:50. | :24:53. | |
It's a salad of shredded green mango and dried anchovies, | :24:53. | :24:56. | |
with deep-fried garlic. | :24:56. | :24:59. | |
They only need to be flash-fried for about 20 seconds, | :24:59. | :25:02. | |
crush them and put them aside and now for the green mango. | :25:02. | :25:06. | |
This may be a bit more tricky to find but I hope that buyers for supermarkets | :25:06. | :25:11. | |
may be watching and taking note that | :25:11. | :25:14. | |
this makes an excellent and delicious salad vegetable. | :25:14. | :25:16. | |
We're missing a trick by not having- it more widely available. | :25:16. | :25:21. | |
Now for thin slices of roasted belly pork, | :25:21. | :25:24. | |
which I've already cooled down. | :25:24. | :25:27. | |
It's wonderfully fatty and sweet and makes the salad much more substantial. | :25:27. | :25:31. | |
Next, thinly sliced shallots, the crushed dried anchovies from before, | :25:31. | :25:36. | |
slices of deep-fried garlic and some chopped peanuts. | :25:36. | :25:44. | |
This is called lesser galangal or krachai as it's known in Thailand. | :25:44. | :25:49. | |
It's becoming easier to get it. in Chinese supermarkets | :25:49. | :25:53. | |
Thinly slice and add those and now for some basil. | :25:53. | :25:56. | |
Try and get Thai holy basil if you can. | :25:56. | :25:57. | |
Slice | :25:57. | :25:57. | |
Slice and | :25:57. | :25:57. | |
Slice and add | :25:57. | :26:00. | |
and the basil we have at home Slice and add those. Now for Bazily. | :26:00. | :26:08. | |
Try to get Thai Holey basil. The difference between this and the | :26:08. | :26:15. | |
sauce, which helps to accentuate through the fat from the belly pork- | :26:15. | :26:25. | |
:26:25. | :26:27. | ||
in the whole dish, and a generous teaspoon of palm sugar. | :26:27. | :26:33. | |
I can't wait to taste this. | :26:33. | :26:36. | |
Who would have thought you could make something so delicious | :26:36. | :26:38. | |
out of those tiny little fish? | :26:38. | :26:48. | |
:26:48. | :26:54. | ||
It's what people... When you think Southeast Asian food, | :26:54. | :26:56. | |
of course you think of stir frys and curries, | :26:56. | :26:59. | |
but these salads, we don't have anything like it in the West, | :26:59. | :27:01. | |
that wonderful astringency, particularly the mango and the lime in there. | :27:01. | :27:03. | |
The heat from the chilli, the fish sauce, the crunchiness... | :27:03. | :27:05. | |
Because the fish isn't just about a fishy taste, | :27:05. | :27:07. | |
it's also about crunch along with the peanuts. | :27:07. | :27:10. | |
It really is really thoughtful food to me. | :27:10. | :27:12. | |
There's some very bright people came up with this idea in the first place. | :27:12. | :27:19. | |
$:/ENDFEED. | :27:19. | :27:21. | |
$:/STARTFEED. | :27:21. | :27:24. | |
You | :27:24. | :27:24. | |
You can | :27:24. | :27:26. | |
You can get | :27:26. | :27:31. | |
You can get hold of those green mangos and that will make a | :27:31. | :27:41. | |
difference to the salad. Now, the masterclass. We have been | :27:41. | :27:46. | |
thinking that we can do a souffle in seven minutes. We are going to | :27:46. | :27:54. | |
try it. The secret is behind this souffle, it is one you could do at | :27:54. | :28:03. | |
home it is the ready-made custard. So this is supermarket custard! | :28:03. | :28:09. | |
thought custard was more yellowy?! It depends on which part of the UK | :28:09. | :28:15. | |
you come from. We are in the south now. It is fancy with vanilla pods | :28:15. | :28:23. | |
in it! So I have whisked up the egg whites. You can add salt to this or | :28:23. | :28:27. | |
a pinch of sugar to stabilise the a pinch of sugar to stabilise the | :28:27. | :28:30. | |
whites. It is quick. | :28:30. | :28:40. | |
:28:40. | :28:40. | ||
I want you to stabilise the whites? It is a technical thing. I'm a | :28:40. | :28:44. | |
pastry chef, not a scientist. The idea is to do this quickly. The | :28:44. | :28:49. | |
trouble is with a lot of people when they are doing souffle, they | :28:49. | :28:53. | |
start messing around forever and a day, stirring it. You have to get | :28:53. | :28:58. | |
this in the oven as quick as possible. So you stir it like this. | :28:58. | :29:03. | |
Take the moulds and pour the mixture into the souffle moulds. | :29:03. | :29:10. | |
Now, properly fill them. Obviously, this is a twist on bananas and | :29:10. | :29:15. | |
custard. You can put passionfruit in it if you wish. So dome up the | :29:15. | :29:20. | |
mixture on the moulds, then go around like that to clean up the | :29:21. | :29:27. | |
moulds and then go around there. So it is not flat, but the secret of | :29:27. | :29:33. | |
this is... Hopefully, they will rise nice and even and don't stick | :29:33. | :29:43. | |
:29:43. | :29:45. | ||
to the moulds. So in the oven, six minutes. 425 degrees Fahrenheit. | :29:45. | :29:52. | |
Or 180 to 200 degrees centigrade. I will do some deep-fried | :29:52. | :29:56. | |
caramelised bananas to go with it. So, the season is about to start. | :29:56. | :30:06. | |
:30:06. | :30:06. | ||
You have Louis moving? Yes, a brave decision. -- Lewis. | :30:06. | :30:14. | |
He is moving to Mercedes. They have not had the best run there with | :30:14. | :30:20. | |
McLaren, but he has made a brave decision. He seems in a happy place. | :30:20. | :30:27. | |
Let's see how it goes. You know McLaren it is an integral | :30:27. | :30:32. | |
part of your career? Yes, nine years. | :30:32. | :30:40. | |
How will it be different for Lewis? Well, the Grand Prix teams are not | :30:40. | :30:45. | |
just about the people you see at the race track. It is about the 100 | :30:45. | :30:50. | |
or so others at the factory. So he will have to learn about who to | :30:50. | :30:55. | |
talk to about the gearboxes, being comfortable in the car. So a lot of | :30:55. | :31:00. | |
extra energy is going to be used in getting up to speed on that. Before | :31:00. | :31:06. | |
he could focus all of the energy on just driving the car, but it is a | :31:06. | :31:10. | |
great challenge for him. I know that last year, Fernando Alonso | :31:10. | :31:14. | |
nearly won the championship. It reminds me of the years you were | :31:14. | :31:20. | |
racing. There is always a battle of one or two or three drivers and the | :31:20. | :31:24. | |
teams, with McLaren and Ferrari, there was always that battle. Now | :31:24. | :31:30. | |
it seems that everyone is in the mix? A drinks company from Austria | :31:30. | :31:36. | |
has come in and dominated, but it has shown you cannot rest on your | :31:36. | :31:42. | |
laurels. The name Ferrari or McLaren does not guarantee you | :31:42. | :31:45. | |
going forward. The amazing thing is the technology, but it does not | :31:45. | :31:50. | |
develop itself. You have to keep the bright young talent coming up. | :31:50. | :31:55. | |
To motivate them, to give them the opportunity. Some teams, Ferrari, | :31:55. | :31:59. | |
McLaren, they don't like getting beat by a team without a history. | :31:59. | :32:05. | |
You were a part of the Red Bulls history when it started off. What | :32:05. | :32:09. | |
was it like for somebody in the paddock, when there is no | :32:09. | :32:14. | |
experience in the team, well, not the driver but for the team. How | :32:14. | :32:18. | |
did it go down? In the beginning, the goal for Red Bull were to be | :32:18. | :32:24. | |
taken seriously. The core of the team was the old Jaguar team. So I | :32:24. | :32:31. | |
had driven for it that team in 1990, back when I bought Ken's wok n when | :32:31. | :32:35. | |
I was living in Milton Keynes! I was driving with the guys then who | :32:35. | :32:40. | |
are still a part of Red Bull now. So the team went through many | :32:40. | :32:47. | |
changes. The core was good but what it needed was technical leadership | :32:47. | :32:57. | |
:32:57. | :33:00. | ||
and new management. So it needed that support. | :33:01. | :33:10. | |
I did some racing at Croft. Is was bumped up from second to first | :33:10. | :33:14. | |
because someone was disqualified. I got a little trophy. About that big, | :33:14. | :33:19. | |
but I did win something at racing, but you continued with Formula One, | :33:19. | :33:23. | |
you continue with it now but you continued racing. Is it difficult | :33:23. | :33:27. | |
to, having spent all of your career with that as a pinnacle, to | :33:27. | :33:31. | |
suddenly get out of the car and say that is it? I didn't have a problem | :33:31. | :33:35. | |
with it. I had a fulfilling career. I think I made the most of the | :33:35. | :33:39. | |
talent that I had. Therefore I stopped in Formula One feeling I | :33:39. | :33:43. | |
did not leave anything on the table. A I know a lot of drivers struggle | :33:43. | :33:46. | |
when they don't get the car, the team, that they feel they could | :33:46. | :33:50. | |
have done more. That causes the frustration, but I loved the | :33:50. | :33:55. | |
journey. I love being a racing driver. I don't miss the Grand Prix | :33:55. | :33:59. | |
circuit today. I really admire the guys that are out there. I think we | :33:59. | :34:07. | |
have a golden era. We will look back at Fernando Alonso, Sebastian | :34:07. | :34:14. | |
Vettel, Webber, and talk about that being the year that was similar to | :34:14. | :34:19. | |
the Stuart's, the Jim Clerks, people like that. | :34:19. | :34:26. | |
So it is the same mix. You have Lotus in the mix too? You mentioned | :34:26. | :34:30. | |
Lotus. Kimi Raikkonen, you should get him on the show. He will not | :34:30. | :34:34. | |
say a lot but he will enjoy the wine and anything else you are | :34:34. | :34:41. | |
offering! Right, I have the bananas here. I have made a batter and I | :34:41. | :34:45. | |
have deep fried them. The batter has corn flour and flour. | :34:45. | :34:50. | |
You make the caramel and the sesame seeds go in. Hopefully with these | :34:50. | :34:56. | |
guys watching, that I am doing this right. You need ice cold water. We | :34:56. | :35:01. | |
mix the sesame seeds in. We turn the heat off, throw the bananas in | :35:01. | :35:06. | |
and then coat them in the caramel. Now, the secret of this is to make | :35:06. | :35:10. | |
sure they are coated really well like that. Then you drop them in | :35:10. | :35:15. | |
ice cold water to stop them from cooking. | :35:15. | :35:24. | |
He coped that from us! It just looks wrong being put in cold water | :35:24. | :35:29. | |
now! What is wrong it should be done in a wok! Sorry, James! | :35:29. | :35:34. | |
Hopefully, the souffle will be OK, but hopefully, the idea is that you | :35:34. | :35:38. | |
pop this in here. It stops the cooking like that | :35:38. | :35:42. | |
So you don't put your finger in. Then take these out and they are | :35:42. | :35:49. | |
cooked, you see. You are looking bemused? I have | :35:49. | :35:54. | |
never seen that before in my life. If anyone did it other than your | :35:54. | :35:59. | |
good self, I would think that they were mad! As well as the drivers | :35:59. | :36:04. | |
having changed, a few of them. The line-up of the commentary has | :36:04. | :36:10. | |
changed. There is yourself? Yes. And there is Eddie Jordan and his | :36:10. | :36:15. | |
amazing shirts and a new addition? There is Suzy can have Perry | :36:16. | :36:25. | |
fronting the show. Jake Patrick has gone off. He is | :36:25. | :36:31. | |
expecting his first child, but Suzy is great. She has worked for MotoGP | :36:31. | :36:37. | |
for many years for the BBC. She has racing in her blood. She is more | :36:37. | :36:42. | |
than capable of controlling Eddie! I bet she can't make a souffle like | :36:42. | :36:47. | |
that, though. There is no back to that oven, there is Antony Worrall | :36:47. | :36:57. | |
:36:57. | :36:57. | ||
Thompson making them! It has risen, hasn't it? There you have it. It is | :36:57. | :37:06. | |
a banana and custard kind of Chinese souffle. | :37:06. | :37:10. | |
The bananas are cold. You should be able to break them. | :37:10. | :37:15. | |
Are you supposed to go from the top of the souffle? It is just bought | :37:15. | :37:20. | |
in custard and egg whites. It is nice but it disappears in the | :37:20. | :37:23. | |
mouth. Stick some banana in your mouth, | :37:23. | :37:27. | |
David! You are supposed to taste it all together. I was building-up, | :37:27. | :37:33. | |
you knocked me back down again! You have said it now, it is live! Right, | :37:33. | :37:40. | |
what are we cooking for David at the end of the show? It could be | :37:40. | :37:50. | |
:37:50. | :37:51. | ||
food hell, or food heaven. It could be food hell!! It could be food | :37:51. | :37:56. | |
heaven, the salmon coubiliac, or it could be food hell, devilled | :37:56. | :38:02. | |
chicken livers and kidneys on toast. Some of our viewers and the chefs | :38:02. | :38:06. | |
in the studio get to decide David's feat, but you have to wait until | :38:06. | :38:13. | |
the end of the show to see the final result. I forgot to tell you, | :38:13. | :38:18. | |
you can put passionfruit in that souffle, to make it taste less | :38:18. | :38:24. | |
bland! I have not got anything to throw at you, other than a banana! | :38:24. | :38:27. | |
Now, it is time for Celebrity MasterChef. Four more enter the | :38:27. | :38:32. | |
competition. They are thrown in at the deep West End a mystery box. | :38:32. | :38:42. | |
:38:42. | :38:58. | ||
I will put your name down for the to show the whole nation | :38:58. | :39:04. | |
You will have just 50 minutes to cook for us one plate of food, | :39:04. | :39:06. | |
using some of those ingredients inside that box. | :39:06. | :39:09. | |
Remember, he who dares wins. | :39:09. | :39:14. | |
To be honest, I'll be happy if I can eat it. | :39:14. | :39:19. | |
Now lift your box. | :39:19. | :39:25. | |
Today's main ingredient is pigeon. | :39:25. | :39:28. | |
The box also includes savoy cabbage, | :39:28. | :39:32. | |
pancetta, a red pepper, | :39:32. | :39:35. | |
puy lentils, rhubarb and an orange. | :39:35. | :39:41. | |
So there's the rules. You have a set of ingredients. | :39:41. | :39:44. | |
We would like one plate of food. You have 50 minutes. | :39:44. | :39:46. | |
Ladies and gentlemen, let's cook. | :39:46. | :39:51. | |
These celebs' first visit to the MasterChef kitchen | :39:51. | :39:53. | |
and they get a pigeon and a stick of rhubarb thrown at 'em. | :39:53. | :39:57. | |
It couldn't get any tougher. | :39:57. | :40:00. | |
The head on the pigeon has still got its guts in. | :40:00. | :40:03. | |
Oh! Oh, that's liver! | :40:03. | :40:07. | |
Fantastic. All four of you are cooking the pigeon. | :40:07. | :40:16. | |
27-year-old singer Gareth grew up in a household of seven children | :40:16. | :40:22. | |
and his passion for food originally comes from his mum. | :40:22. | :40:27. | |
Have you ever prepared a pigeon before? | :40:27. | :40:29. | |
No, never. The moment I took the box off, I was like, "Oh, God, what am I going to do?" | :40:29. | :40:33. | |
But you know, as I've relaxed a bit,- I've found a dish. | :40:33. | :40:38. | |
I'm making pigeon breast wrapped in Parma ham, roast potatoes and a carrot puree. | :40:38. | :40:48. | |
:40:48. | :40:51. | ||
15 minutes have gone. You've got 35 minutes left. | :40:51. | :40:55. | |
Both of actress Laila's parents are chefs, | :40:55. | :40:58. | |
but they wouldn't let her into the kitchen when she was a child. | :40:58. | :41:08. | |
:41:08. | :41:19. | ||
I've just put in some shallots, some coriander. | :41:19. | :41:21. | |
Is it cori...? | :41:21. | :41:23. | |
Parsley. | :41:23. | :41:24. | |
It's all right. Go on. | :41:24. | :41:27. | |
And some chicken stock. And that's it, really. | :41:27. | :41:29. | |
I feel a bit lost, if I'm being honest. | :41:29. | :41:34. | |
What's in there? There's the pepper in there, butI'm not sure if I'm going to use it. | :41:34. | :41:38. | |
What's the worst that can happen? We get ill? | :41:38. | :41:40. | |
What's the best that can happen? We think it's delicious. Exactly. I've got to think like that. | :41:40. | :41:50. | |
You are halfway. | :41:50. | :41:53. | |
Author Emma claims that all of her cooking knowledge comes from years of watching MasterChef. | :41:53. | :42:03. | |
:42:03. | :42:04. | ||
Emma, what are you going to cook for us? | :42:04. | :42:06. | |
I've never, ever cooked a pigeon before in my life. I'm roasting it. | :42:06. | :42:10. | |
I've put orange zest on the skin, I've covered it in pancetta and stuck some garlic up it. | :42:10. | :42:13. | |
I'm going to serve it with a pommes puree, savoy cabbage with pancettaand a butter and flat parsley sauce. | :42:13. | :42:18. | |
That's brilliant. How much cooking do you do? | :42:18. | :42:20. | |
I cook every day, but I've got massive gaps in my culinary skills. | :42:20. | :42:25. | |
If your food is as pleasing as your smile, we're in for a treat. | :42:25. | :42:28. | |
Oh, dear. Eugh! | :42:28. | :42:31. | |
They warned me about you. See you later, Emma. Good luck. See you! | :42:31. | :42:37. | |
Guys, 15 minutes left. | :42:37. | :42:40. | |
Actor and writer George is the main cook at home | :42:40. | :42:43. | |
and often competes with his wife in the kitchen. | :42:43. | :42:51. | |
You've got far too much hair for a man your age, George. You haven't. No. | :42:51. | :42:56. | |
You are going to cook for us what? | :42:56. | :42:58. | |
I am going to cook pan-fried pigeon breast with savoy cabbage. | :42:58. | :43:02. | |
I'm going to probably use the pancetta, I think. I like the look of that. | :43:02. | :43:06. | |
And sauteed potatoes. Good luck. I'm really enjoying it. | :43:06. | :43:16. | |
Last three minutes, guys. Come on, last three minutes. | :43:16. | :43:20. | |
Guys, you've got just 90 seconds left. | :43:20. | :43:24. | |
You've got 30 seconds. | :43:24. | :43:28. | |
That's it. Time's up. | :43:28. | :43:35. | |
First up is Emma | :43:35. | :43:36. | |
with her orange-roasted pigeon, | :43:36. | :43:38. | |
wrapped in pancetta and stuffed with garlic, | :43:38. | :43:42. | |
served with pommes puree, cabbage, buttered carrots and a parsley sauce. | :43:42. | :43:52. | |
:43:52. | :43:53. | ||
You like your seasoning, don't you? | :43:53. | :43:55. | |
Yeah, I put a bit too much salt in it right at the last minute. | :43:55. | :44:02. | |
Perfect. No? | :44:02. | :44:05. | |
Absolutely. Blimey, I am amazed! | :44:05. | :44:12. | |
The whole lot is cooked really nicely. | :44:12. | :44:17. | |
Your mash is lovely and creamy, I like the crunch of your cabbage, your pigeon is cooked beautifully. | :44:17. | :44:22. | |
Then you get punched in the head with huge amounts of salt. I've over-salted things today. | :44:22. | :44:28. | |
Oh, yeah. But I love your pigeon. Good on ya! | :44:28. | :44:32. | |
Thank you, John. | :44:32. | :44:37. | |
George took the breasts off the pigeon, pan-fried them | :44:37. | :44:39. | |
and served them with pancetta, savoy cabbage, sauteed potatoes | :44:39. | :44:43. | |
and a red pepper salad. | :44:43. | :44:51. | |
You've cooked that pigeon breast so well. I'm so pleased. | :44:51. | :44:54. | |
It's so nicely seasoned and it's moist inside, really gamey, quite strong. | :44:54. | :44:59. | |
You've done really well with that, but the look of the plate is not good. | :44:59. | :45:04. | |
There is uneven cooking on this cabbage. There's burnt bits. | :45:04. | :45:07. | |
The same is true of the sauteed potato. | :45:07. | :45:14. | |
Laila pot-roasted her pigeon with the potatoes and served them | :45:14. | :45:17. | |
with a red pepper, stuffed with a pigeon liver and lentils. | :45:17. | :45:27. | |
:45:27. | :45:29. | ||
The pepper and the lentils is just pretty nasty, | :45:29. | :45:31. | |
but the other half of the dish is really delicious. | :45:31. | :45:34. | |
I think if you just concentrate on one thing and commit to your dish, you're going to do OK. Thank you. | :45:34. | :45:40. | |
Thank you, Laila. Thank you very much. | :45:40. | :45:46. | |
Gareth wrapped his pigeon breasts in pancetta and served them on roast potatoes with carrot puree. | :45:46. | :45:52. | |
It looks fantastic. Fantastic. | :45:52. | :45:55. | |
Thanks. | :45:55. | :46:03. | |
I really like that. It's a perfect, perfect match. | :46:03. | :46:05. | |
I'm really impressed. This was a mystery box and you've had no chance to practise this at all. | :46:05. | :46:14. | |
$:/ENDFEED. | :46:14. | :46:16. | |
$:/STARTFEED. | :46:16. | :46:20. | |
Nice | :46:20. | :46:20. | |
Nice job, | :46:20. | :46:20. | |
Nice job, Gareth. | :46:20. | :46:28. | |
they get on with the skills test later on. Still to come live, | :46:28. | :46:34. | |
Raymond raumed Raymond is on a fish trawler, then he heads back to | :46:34. | :46:41. | |
prepare turbot with cucumber and scallops -- Raymond Blanc. It may | :46:41. | :46:48. | |
be the year of the snake but Ching and Ken go head-to-head. | :46:48. | :46:55. | |
It is the Saturday Kitchen Homelett Challenge! We got there! Brilliant. | :46:55. | :46:58. | |
You can see that live a little You can see that live a little | :46:58. | :47:01. | |
later on. And is David facing his food | :47:01. | :47:05. | |
heaven? That is salmon coubiliac. Or food hell, devilled chicken | :47:06. | :47:09. | |
livers and kidneys on toast? You have to wait until the end of the | :47:09. | :47:15. | |
show for the final results. Right, let's carry on with the Chinese New | :47:15. | :47:18. | |
Year celebrations, we have the brilliant, Ching He Huang. | :47:18. | :47:22. | |
On the menu? Thank you. I'm making the sticky belly pork rice wrapped | :47:22. | :47:25. | |
in lotus leaves. So, fire away. We have the belly | :47:25. | :47:31. | |
much pork here? Yes, we have the belly of pork. I need to di cerbgs | :47:31. | :47:36. | |
it. Then I will chop shallots and Chinese mushrooms. These have been | :47:36. | :47:42. | |
soaking in hot water for 20 minutes. You can always use the liquor to | :47:42. | :47:50. | |
You can always use the liquor to make a soup for the stock. | :47:50. | :47:57. | |
Is this all ingredients you can get from the supermarket? Yeah, you can | :47:57. | :48:05. | |
get it from the supermarket. You can use lardons instead of | :48:05. | :48:08. | |
bacon, that helps with the chopping as in Chinese cooking there is a | :48:08. | :48:12. | |
lot of chopping involved. Tell me about it. | :48:12. | :48:15. | |
We are making you work hard today, James. | :48:16. | :48:19. | |
I don't mind it. So the dried mushrooms have been put in hot | :48:19. | :48:25. | |
water, then? You need to soften them down. In Chinese cooking, you | :48:25. | :48:30. | |
know Ken and I travelled in China. The same things came up again and | :48:30. | :48:35. | |
again. One of the classics is lots of dried ingredients it is a way of | :48:35. | :48:40. | |
preserving ingredients, without them going off, but actually it | :48:40. | :48:48. | |
intense ifies the flavours. Yeah, you don't want to make it taste | :48:48. | :48:55. | |
bland, do you David? Sorry, did I say bland? It was a bad choice of | :48:55. | :49:01. | |
words! You could make it into a souffle, that could make it taster? | :49:01. | :49:07. | |
That would be nice, ginger souffle! So, finally dice this. | :49:07. | :49:14. | |
You want the texture still. That is the trick. Whether it is making | :49:14. | :49:19. | |
dumplings, for Chinese New Year, the stir-frys, they have a great | :49:19. | :49:24. | |
balance of flavours, which is so important. So we have the ginger, | :49:24. | :49:30. | |
shallots, the dried mushrooms and the pork. I also have sticky rice. | :49:30. | :49:37. | |
I am using glutinous rice. It doesn't have tpwhrueton, that is | :49:37. | :49:44. | |
just a term. You need to wash the rice well -- | :49:44. | :49:49. | |
gluten. So, basically if you do 300 grams | :49:49. | :49:54. | |
of rice, do about 600 mills of water. Double the amount of water. | :49:54. | :49:58. | |
Put it on the pan, bring it up to the boil. When it comes to the boil | :49:58. | :50:03. | |
pop the lid on and turn it down and let it cook in the steal for about | :50:03. | :50:08. | |
15 to 20 minutes. Or do it like the Chinese do and get a rice cooker, | :50:08. | :50:15. | |
right, Ken? Then you can pop it in and you don't have to ir -- worry | :50:15. | :50:20. | |
about it. Now, we need groundnut oil. This is | :50:20. | :50:26. | |
a dish that my grandmother used to make. So any oil. It can be peanut | :50:26. | :50:30. | |
oil, vegetable oil. The garlic, the shallots. | :50:30. | :50:35. | |
Sorry, no garlic. I mean the ginger, then the mushrooms. | :50:35. | :50:43. | |
The garlic is for the next one. Yep. Now were you taught from the | :50:43. | :50:53. | |
love of your parents' cooking at home, that kind of stuff? Is that | :50:53. | :51:00. | |
where you learned cooking? I grew up with my grandmother. Cooking was | :51:00. | :51:06. | |
such a joy, but I was still really young. I was more of a hindrance at | :51:06. | :51:11. | |
that time, but that is where my memories of food comes from. During | :51:11. | :51:21. | |
:51:21. | :51:21. | ||
that time. Watching them cook, peel chickens, gut fish. Yes, nice | :51:21. | :51:29. | |
childhood-kill chickens and gut fish! So this rice. I want to lift | :51:29. | :51:32. | |
this up to show people what it looks like there. | :51:32. | :51:37. | |
Now we want a good colour on the belly of pork. So that it is nice | :51:37. | :51:42. | |
and browned at the edges. With the rice you need to fluff it up a bit. | :51:42. | :51:48. | |
As Ken says, when making fried rice it is best to use cooked rice | :51:48. | :51:51. | |
that's been chilled, but I'm cooking this from the pan as it is | :51:52. | :51:59. | |
sticky and this needs sticky rice. So it does not matter. | :51:59. | :52:04. | |
So it is still warm, though? It is still warm and this is still fine. | :52:04. | :52:14. | |
:52:14. | :52:15. | ||
In a sense, what we are making is a oiled rice. In Chinese, Mandarin | :52:15. | :52:22. | |
China they would have all of the ingredients and chuck in the raw | :52:22. | :52:27. | |
rice, then put them in parcels and steam them for an hour to cook the | :52:27. | :52:33. | |
rice, but I wanted to show you if you cannot get the lotus lives, or | :52:33. | :52:37. | |
you can't make the parcels, that if you want a really good sticky rice, | :52:37. | :52:43. | |
that this is a great one. So the five spices go in. Some rice wine. | :52:43. | :52:49. | |
I'll prepare this for you. Light soy, dark soy. Everything in. | :52:49. | :52:57. | |
A bit of sesame oil. That is that in there. | :52:57. | :53:03. | |
Throw all of that in. Tell me about the prawns, these | :53:03. | :53:08. | |
look great? These are little river prawns. They come dried. In Chinese | :53:08. | :53:12. | |
New Year you need prawns because prawns, they are pretty, aren't | :53:12. | :53:18. | |
they? Look at those tiny little things. | :53:18. | :53:25. | |
Prawns symbolise laughter, don't they, Ken? Are you making it up, | :53:25. | :53:30. | |
you two? I don't know if you are telling the truth?! OK, now for the | :53:30. | :53:36. | |
fun bit. The fun bit?! Yes, this is the | :53:36. | :53:42. | |
lotus leaf. So imagine the lotus flower sitting on there in nature. | :53:42. | :53:47. | |
Then yo you slice it in half. You need to pre-soak this. You can get | :53:47. | :53:52. | |
it in Chinese supermarkets. You need to wash it. Just pour boiling | :53:52. | :53:56. | |
water from the kettle to soften it. Make sure that you clean the inside | :53:56. | :54:02. | |
bit as well. Then take the rice. You see that in itself is sticky | :54:02. | :54:09. | |
belly pork rice as it is now, but this is a great dish to do. | :54:09. | :54:14. | |
It is great for a crowd. You can make it in advance. You can even | :54:14. | :54:22. | |
pop it in the freezer. Then steam it just before serving. | :54:22. | :54:26. | |
So these are dried until you soak them and these are the dried form? | :54:26. | :54:32. | |
Yes. Then when you steam them they give off a lovely, almost a bamboo | :54:32. | :54:42. | |
aroma. Now so if you cut for me. | :54:42. | :54:46. | |
There you go. Thank you. This is the tricky bit. | :54:46. | :54:52. | |
So this is the traditional bit about New Year, the sticky rice? | :54:52. | :55:02. | |
:55:02. | :55:02. | ||
Sticky rice is important. We say (speaking in Chinese (we say it is | :55:02. | :55:12. | |
:55:12. | :55:14. | ||
sticky, because you stick to your family. | :55:14. | :55:22. | |
Sorry I'm not good at wrapping Christmas presents! So, we have one | :55:22. | :55:27. | |
here that has been steamed. It is piping hot. | :55:27. | :55:30. | |
Now you can start the next dish here. | :55:30. | :55:37. | |
This does not take long at all. So this one is garlic ginger chilli | :55:37. | :55:41. | |
with pak-choi. I will do some lovely veg with this. | :55:41. | :55:45. | |
This is really quick? This is really quick. | :55:45. | :55:55. | |
:55:55. | :55:55. | ||
Does that mean hurry up? No! OK, ginger, garlic, chilli. Then | :55:55. | :56:05. | |
:56:05. | :56:11. | ||
the pak-choi. If you do this in March, these guys | :56:11. | :56:17. | |
will be waiting in another country to finish! So, rice wine, soy sauce | :56:17. | :56:23. | |
and a tiny little bit of water around the edges. Then just toss it | :56:24. | :56:26. | |
together. Another great tradition I love | :56:26. | :56:31. | |
about Chinese New Year, is the one where you leave open the doors and | :56:31. | :56:37. | |
the windows? No, oh, what you mean to welcome the Gods in?! Aren't you | :56:38. | :56:42. | |
supposed to open up the windows and the doors? Where did you hear that? | :56:43. | :56:52. | |
:56:53. | :56:55. | ||
He is making it up! It is to welcome the God of Prosperity. | :56:55. | :57:01. | |
OK. So just open it up like that. Now, all of the recipes today are | :57:02. | :57:06. | |
on the website. Go to: There you go. | :57:06. | :57:16. | |
:57:16. | :57:19. | ||
That is the centre piece. Then you have got, you wanted a | :57:19. | :57:25. | |
bigger plate with this. There is some spring onion. What is this | :57:25. | :57:28. | |
again? There you go, that is sticky belly pork rice wrapped in lotus | :57:28. | :57:33. | |
leaves. That's what it is, and keep the | :57:33. | :57:35. | |
That's what it is, and keep the windows shut! Right you get to dive | :57:35. | :57:41. | |
into this one. Well, dive into that. | :57:41. | :57:46. | |
Tell us what you think. So there is sticky rice it should be easy to | :57:46. | :57:50. | |
eat. It looks beautiful. | :57:50. | :57:55. | |
Don't eat the leaf! It changes the flavour, though, putting it in the | :57:55. | :57:58. | |
leaf? Yes. That looks fantastic. | :57:58. | :58:03. | |
And the prawns, I have never seen them before. | :58:03. | :58:09. | |
You can get them in Chinatown. Let's head back to Suzy to see what | :58:09. | :58:17. | |
she has chosen to go with Ching's sticky pork parcels. | :58:17. | :58:22. | |
Ching's pork with sticky rice is wonderful! It goes marginally | :58:22. | :58:26. | |
better with a red wine than a white. The thing is to choose a wine that | :58:26. | :58:32. | |
is soft and juicy, not remotely heavy or tough. So this Heritage | :58:32. | :58:38. | |
Road Shiraz Merlot should be a great option, but I have found one | :58:38. | :58:42. | |
even better than this. The one I have gone for is the Taste the | :58:42. | :58:44. | |
Difference Casablanca Valley Pinot Noir. | :58:44. | :58:51. | |
One of the key points about the Pinot Noir grape is that it has a | :58:51. | :58:56. | |
thin skin, so cons consequently low tannins. It makes for a mellow, | :58:56. | :59:02. | |
soft wine that is what we need for this dish. Oh, lots of lively red | :59:02. | :59:06. | |
berry fruit there and just a hint of chocolate. | :59:06. | :59:11. | |
Hmm, the first thing to notice here is that lovely fruit. Strawberries, | :59:11. | :59:17. | |
cherries it works so well with the pork in Ching's dish, but there is | :59:17. | :59:21. | |
a mocha note. That enhances the savoury qualities of the soy sauce | :59:21. | :59:25. | |
and the wonderful mushrooms. Do look out for the soft texture that | :59:26. | :59:30. | |
works so well with the sticky rice and the gentle pak-choi. | :59:30. | :59:36. | |
Ching, this feels like a great festive recipe for Chinese New Year, | :59:36. | :59:41. | |
so why not celebrate in style with this delicious Chilean red. Enjoy. | :59:41. | :59:44. | |
What do you think of this? Really delicious. | :59:44. | :59:49. | |
I think she has another great choice here? Yes it really has | :59:49. | :59:53. | |
lovely cherry, plumy flavours that I think goes well with the pork and | :59:53. | :59:57. | |
the spices. Happy with that? I'm scared to say | :59:57. | :00:03. | |
anything. That really has a lot of flavours. I did not try the | :00:03. | :00:11. | |
vegetables, I'm recorping from the sweet corn earlier! -- recorping. | :00:11. | :00:16. | |
Now, it is time for the four new celebrities to face their first | :00:16. | :00:24. | |
skills challenge. They are making tomato bread making it look tougher | :00:24. | :00:34. | |
:00:34. | :01:11. | ||
And the bread itself now gets Then we put our bread in, | :01:11. | :01:21. | |
:01:21. | :01:25. | ||
Take a piece of bread and just rub Now, the rest of the garlic, | :01:25. | :01:35. | |
:01:35. | :01:46. | ||
is if they've got big hunks A little, tiny bit of salt to | :01:46. | :01:56. | |
:01:56. | :02:05. | ||
And now we're going to put There you have it - | :02:06. | :02:15. | |
:02:16. | :02:17. | ||
with only a few ingredients is the most difficult part. | :02:17. | :02:19. | |
I'm up for this. I hope they are. Let's get 'em in. | :02:19. | :02:28. | |
Hi, guys. OK, Gareth... | :02:28. | :02:31. | |
Tomato bruschetta, your interpretation, but the tomatoes must have their skin removed. | :02:31. | :02:38. | |
Ten minutes. Let's go. | :02:38. | :02:47. | |
I need to relax a bit. You do. | :02:47. | :02:49. | |
I'm making a right mess of this tomato. | :02:49. | :02:59. | |
:02:59. | :03:01. | ||
Have you had bruschetta before? Yes. | :03:01. | :03:03. | |
And how is the bread usually? OK, yes. | :03:03. | :03:13. | |
Done? That's it, yeah, yeah. | :03:13. | :03:22. | |
Great seasoning on your tomato and your basil, but it's just on a piece of bread, it's not crispy. | :03:22. | :03:27. | |
Also, it needs some olive oil on it. | :03:27. | :03:29. | |
I've never seen anybody peel a tomato with a vegetable peeler. | :03:30. | :03:33. | |
I know, I know. | :03:33. | :03:35. | |
Not quite, Gareth. Not quite. Sure. | :03:35. | :03:39. | |
Gareth, thanks, mate. Thank you, guys. Cheers. | :03:39. | :03:49. | |
:03:49. | :03:53. | ||
Hello, Laila. Hello. Ten minutes. Let's go. | :03:53. | :04:03. | |
:04:03. | :04:05. | ||
You've had three minutes. Stop shaking. I can't help it though. I've got you two looking over me. | :04:05. | :04:15. | |
:04:15. | :04:17. | ||
You've got four minutes left and you can finish ahead of time. | :04:17. | :04:26. | |
All right, I'm done. | :04:27. | :04:31. | |
We asked you to make us a tomato bruschetta. | :04:31. | :04:35. | |
We've got dippy soldiers with tomato salad. Yeah. | :04:35. | :04:39. | |
Not really what we wanted. No. | :04:39. | :04:44. | |
It's your interpretation. The flavours inside there are tomato, basil, salted capers. | :04:44. | :04:49. | |
The whole olives though mean that you just get a massive flavour- of olive. | :04:49. | :04:54. | |
And just so you know, to take the skin off a tomato, you really don't need to peel it like an apple. | :04:54. | :05:00. | |
Yeah. I knew I wasn't doing it right, | :05:00. | :05:02. | |
but I didn't know what I had to do. | :05:02. | :05:12. | |
:05:12. | :05:16. | ||
Right... Hello, George. Hello, hello. | :05:16. | :05:18. | |
What we want from you is a tomato bruschetta. | :05:18. | :05:28. | |
:05:28. | :05:45. | ||
90 seconds left. There we are. | :05:45. | :05:55. | |
:05:55. | :05:57. | ||
This is more like a sort of pizza and you've definitely got to work on presentation. | :05:57. | :06:03. | |
Not quite what we had in mind. No. | :06:03. | :06:06. | |
It's actually perfectly yummy | :06:06. | :06:08. | |
because it's warm tomato pushed into the toast with olive oil, a salty anchovy, | :06:08. | :06:13. | |
but it's not the classic tomato bruschetta we had in mind. No. | :06:13. | :06:23. | |
:06:23. | :06:25. | ||
That was the most interesting assembling of products I've ever seen in my life. | :06:25. | :06:35. | |
:06:35. | :06:38. | ||
What we want you to make is tomato bruschetta. | :06:38. | :06:40. | |
Tomato bruschetta. Your ten minutes starts now. | :06:40. | :06:50. | |
:06:50. | :07:02. | ||
Well done. Finished? I think I'm finished. | :07:02. | :07:05. | |
You think? Are you or not? Yeah, I'm finished. | :07:05. | :07:12. | |
What you've done here is almost perfect. | :07:12. | :07:16. | |
No? You're joking? | :07:16. | :07:18. | |
I am close on ecstatic | :07:18. | :07:20. | |
by your result. | :07:20. | :07:27. | |
The garlic is overpowering the lovely sweet tomatoes, but the way you worked, I'm really impressed. | :07:27. | :07:31. | |
We think you're good. Thank you. We think you're very good. I think you two are all right as well. | :07:31. | :07:35. | |
Thanks, Emma. Thank you. | :07:35. | :07:45. | |
:07:45. | :07:47. | ||
$:/STARTFEED. | :07:47. | :07:49. | |
Right | :07:49. | :07:49. | |
Right it | :07:50. | :07:50. | |
Right it is | :07:50. | :07:55. | |
Right it is time to answer some of your foodie questions. Each caller | :07:55. | :07:59. | |
helps us to decide what David is eating at the end of the show. | :07:59. | :08:05. | |
First caller on the line is Amanda. Hello, Amanda. What is your | :08:05. | :08:12. | |
question for us? We have eels, that we got from the fishmonger. We want | :08:12. | :08:19. | |
to know what we can do with it. So, conger eel? There is a few ways | :08:19. | :08:24. | |
of cooking it. Do you like stews or something quick and simp? Either | :08:24. | :08:30. | |
but I think quick and simp. Chop it up into chunks. Put it in a | :08:30. | :08:35. | |
steamer and cook that until the meat is cooked through it is tender | :08:35. | :08:40. | |
and delicate. Then leave that. Don't worry about it. In a small | :08:40. | :08:45. | |
wok get some rice wine, mirin, sugar and soy sauce and reduce it | :08:45. | :08:50. | |
down until it is like a teriyaki glaze. Then take it from the | :08:50. | :08:56. | |
steamer and dress it. Toss gently with the eel and have it with | :08:56. | :09:00. | |
jasmine rice. That is the easiest thing to do. Otherwise I do have my | :09:00. | :09:06. | |
mum's stew recipe! What dish would you like to see at the end of the | :09:06. | :09:12. | |
show? Well, my mum is a huge Formula One fan, so if I said hell, | :09:12. | :09:18. | |
she would be very unhappy with me. And Sandi is here, what is your | :09:18. | :09:25. | |
question? Right, the rugby is on. I don't want to spend my time cooking | :09:25. | :09:31. | |
but I want to roast it differently. Ken, what would you do with it | :09:31. | :09:37. | |
would make it the Chinese way. So make a stock. Boil it in, not boil | :09:37. | :09:42. | |
but simmer the chicken in the water for about 20 minutes. Take the | :09:42. | :09:47. | |
chicken out and wait until you are about to eat it. Instead of frying | :09:47. | :09:53. | |
it, heat up oil and pour the hot oil over it, the skin will be | :09:53. | :09:57. | |
crispy and inside it is moist and tasty. It is different from roast | :09:57. | :10:02. | |
chicken. There you go. What dish would you like to see at the end of | :10:02. | :10:06. | |
the show? I would like to see food hell, please. | :10:06. | :10:14. | |
My God, she does not like Formula One! Veronica from Fife, what is | :10:14. | :10:22. | |
your question? I would like to know how to do aromatic crispy duck. | :10:22. | :10:27. | |
know it is complicated Yeah, one day of marinading. Drying. Then | :10:27. | :10:33. | |
another day to steam and let to get really cold. You need a proper | :10:33. | :10:38. | |
wood-fired oven to get the heat. takes about four to five days to | :10:38. | :10:43. | |
make? Yes, but you could cheat. You could, basically, pierce the skin | :10:43. | :10:50. | |
and pour hot water over it to get the fat out. Then pat it really dry. | :10:50. | :10:55. | |
Smother some sugar or honey across the top and then a little bit of | :10:56. | :11:00. | |
five spice and pop that into the oven and roast it really slowly. | :11:00. | :11:05. | |
The last, you know, the last 20 minutes, whack the heat up to try | :11:05. | :11:10. | |
to chips up the skin. That is the only cheat's way. What dish would | :11:10. | :11:15. | |
you like to see, food heaven or food hell? Definitely food heaven. | :11:15. | :11:20. | |
Heavytown is going to be! Right, let's get down to business. | :11:20. | :11:26. | |
Oh, no, do we have to do this? I think we should veto it! Ching and | :11:26. | :11:30. | |
I hate this. I love it, I wield the power. Are | :11:30. | :11:34. | |
you ready? We are cooking in woks this time | :11:34. | :11:43. | |
for you. Are you ready? Three, two, one, go. | :11:43. | :11:53. | |
:11:53. | :11:58. | ||
Argh! Argh! Well, any way, I love Ching, so I will let heroine! | :11:58. | :12:04. | |
God. This is the worst omelette I have ever made! Ken, the idea is to | :12:04. | :12:13. | |
put it in the wok! You have to torture me, don't you? Yes. | :12:13. | :12:17. | |
Sorry, there is still some of it on here. | :12:17. | :12:25. | |
Does that count? Yeah, that is added! The final revenge, she has | :12:25. | :12:30. | |
to eat this. That is true. You are used to it | :12:30. | :12:34. | |
now, James? I have to, yes. You love it really. | :12:34. | :12:39. | |
I don't know if love is the exact word. | :12:39. | :12:49. | |
:12:49. | :12:50. | ||
I can't do this. I am kidding. This is not so bad. It looks like a bad | :12:50. | :13:00. | |
:13:00. | :13:02. | ||
egg-foo Young. Don't applaud! I know what he is | :13:02. | :13:07. | |
going to say. You set fire to a chopstick! What | :13:07. | :13:17. | |
:13:17. | :13:19. | ||
are you doing?! It is good luck. It is good luck for New Year. | :13:19. | :13:25. | |
My career is ruined. This is what you will be like in | :13:25. | :13:31. | |
the future if you get your teeth bleached. That will be Ken Hom. A | :13:31. | :13:41. | |
:13:41. | :13:44. | ||
glimpse of the new book in 2016. You did it... In 17. 14.of a. That | :13:44. | :13:53. | |
puts you about here... Ching? Where do you think you are going to go? | :13:53. | :13:59. | |
tonight know. In the bin! The power! There we go. | :13:59. | :14:06. | |
Will David get his idea of food heaven, salmon coubiliac? Or food | :14:07. | :14:09. | |
hell, devilled chicken livers and kidneys on toast. Before that, we | :14:09. | :14:15. | |
are going on a magical journey with Raymond Blanc. He is on a | :14:15. | :14:25. | |
fisherman's boat but he is not It's four in the morning in Rye, | :14:25. | :14:29. | |
of 29 boats fishing sustainably for- Dover sole in the English channel. | :14:29. | :14:31. | |
Bit like the Queen Mary. | :14:31. | :14:35. | |
What do we have for breakfast? It's only a coffee this morning. | :14:36. | :14:45. | |
:14:46. | :15:04. | ||
It's marvellous to be here | :15:04. | :15:06. | |
to see how rough and tough and demanding this craft is. | :15:07. | :15:09. | |
OK, we are lucky today. Imagine if it was a raging sea? | :15:09. | :15:12. | |
The crew put down their nets yesterday a mile from shore. | :15:12. | :15:15. | |
Nice Dover sole just coming in. | :15:15. | :15:17. | |
The sole retail at up to �40 a kilo so each fish is precious. | :15:17. | :15:23. | |
That is the kind of Dover sole you really want. | :15:23. | :15:25. | |
Firm flesh. Wonderful flavour. | :15:25. | :15:28. | |
Wonderful - meaty and delicious. | :15:28. | :15:30. | |
Simply grilled or just bang it in the oven. | :15:30. | :15:35. | |
To make a profit from the trip | :15:35. | :15:37. | |
the crew need to pull two full boxes of Dover sole from the nets. | :15:37. | :15:41. | |
Very poor this net. Not very good. | :15:41. | :15:44. | |
Normally by now you'd expect at least ten big soles. | :15:44. | :15:48. | |
The catch gets even lighter, because some fish can't be sold. | :15:48. | :15:55. | |
The EU cod quota for this part of the Channel | :15:55. | :15:57. | |
has been reached for the year. Landing any cod means a fine. | :15:57. | :16:06. | |
Not a very good catch. | :16:06. | :16:08. | |
You have about 30 sole for the whole day's work. | :16:08. | :16:10. | |
30 Dover sole. | :16:10. | :16:20. | |
:16:20. | :16:26. | ||
Mon Dieu! Home sweet home. | :16:26. | :16:28. | |
Oh, God. What a welcome. | :16:28. | :16:30. | |
Rains cats and dogs. | :16:30. | :16:38. | |
I'm about to do a very old classic | :16:38. | :16:41. | |
which brings all the values of the earth and sea together. | :16:41. | :16:45. | |
Raymond's final dish. Braised fillet of turbot | :16:45. | :16:47. | |
topped with scallops and cucumber. | :16:48. | :16:50. | |
I've done this dish for 35 years, and you will be able to. | :16:50. | :16:55. | |
What I love about turbot is it's meaty, it's firm. | :16:55. | :16:58. | |
It's a bit like a Dover sole. | :16:58. | :16:59. | |
Those are the kings of fish, really, in the western world. | :16:59. | :17:04. | |
Any white, firm-fleshed fish like brill or plaice | :17:04. | :17:07. | |
will work well in this recipe. | :17:07. | :17:09. | |
Voila. Second part of the dish are the scallops. | :17:09. | :17:13. | |
Most of the scallops across Great Britain are dredged. | :17:13. | :17:15. | |
When dredged, they're full of sand, and often they are dead. | :17:15. | :17:20. | |
Those are hand dived. What does it mean? | :17:20. | :17:22. | |
That means that you have divers going to the bottom of the sea picking up | :17:22. | :17:25. | |
those scallops. You want those. Those are seriously alive. | :17:25. | :17:29. | |
So I've got to force my blade in here and try to open it. | :17:29. | :17:34. | |
There's a big muscle inside here and- of course it wants to stay closed. | :17:34. | :17:37. | |
Survival. I'm wanting to open it. As a cook, I want to eat it. | :17:37. | :17:42. | |
So strong. | :17:42. | :17:44. | |
They're really so strong. Voila. | :17:44. | :17:49. | |
Then very carefully you move away the stomach, the intestines. | :17:49. | :17:55. | |
This is a little time for secret. | :17:55. | :17:57. | |
A mini, mini, mini secret, OK? | :17:57. | :17:59. | |
I can prepare my fish in advance. | :17:59. | :18:02. | |
Just a few hours and it will be perfectly seasoned when I cook it. | :18:02. | :18:04. | |
Mix lemon juice with seasoned, softened butter | :18:04. | :18:07. | |
and brush onto the turbot and the scallops. | :18:07. | :18:10. | |
And that will protect the fish. Place that in the fridge. | :18:10. | :18:16. | |
Now we are going to prepare our garnish. | :18:16. | :18:18. | |
Topping off the dish will be slices of warm cucumber. | :18:18. | :18:23. | |
Cucumber, which goes well with the sea, whether it is oysters, | :18:23. | :18:26. | |
whether it is scallops, and so on. It goes very well. | :18:26. | :18:30. | |
To maximise the cucumber's flavour and to give colour and a firm | :18:30. | :18:33. | |
texture, Raymond cures it with salt- and then freezes it for two hours. | :18:33. | :18:39. | |
Then we will have this amazing, beautiful coloured, | :18:39. | :18:41. | |
beautiful textured and that fantastic cucumber flavour. | :18:41. | :18:44. | |
Dan, can you put this in the fridge,- please? Thank you very much. | :18:44. | :18:51. | |
Just to tell you you can do a lovely jus with water. | :18:51. | :18:55. | |
OK. And a bit of wine. | :18:55. | :18:57. | |
In this recipe the fish will be steamed over | :18:57. | :19:00. | |
a mushroom and white wine braising jus, using shallots as a base. | :19:00. | :19:04. | |
My mushrooms. | :19:04. | :19:07. | |
Add mushrooms. | :19:07. | :19:10. | |
Hey! Back in here. | :19:10. | :19:11. | |
And white wine. | :19:11. | :19:13. | |
Voila. The wine plays such a huge role in the sauce. | :19:13. | :19:17. | |
Because it creates this building block of flavours. | :19:17. | :19:20. | |
As soon as the braising jus has boiled, remove it from the heat. | :19:20. | :19:28. | |
Oh, create a lovely little jus like that. | :19:28. | :19:31. | |
I'm going to put my turbot here on the top so it's steamed | :19:31. | :19:34. | |
and the juices are going to go into this. | :19:34. | :19:38. | |
I'm just bringing that in my braising liquor. | :19:38. | :19:42. | |
To simmering pot. And in the oven 160 degree for about six minutes. | :19:42. | :19:52. | |
:19:52. | :19:52. | ||
OK. Now my turbot is medium rare and I'm going to add the scallops. | :19:52. | :20:00. | |
Just on the top. Steam them nicely. | :20:00. | :20:06. | |
And that will take only two minutes. | :20:06. | :20:08. | |
Adam, could I have my cucumber, please? Thank you very much. | :20:08. | :20:12. | |
When the cucumbers are frozen, rinse to defrost them and remove the salt. | :20:12. | :20:18. | |
So you have seen what has happened here. | :20:18. | :20:21. | |
The texture has changed. Very hard. | :20:21. | :20:24. | |
Very firm. Very crunchy. | :20:24. | :20:27. | |
And they are perfectly seasoned. | :20:27. | :20:29. | |
When the turbot and scallops are cooked | :20:29. | :20:31. | |
drain the juices and use them as the base for the sauce. | :20:31. | :20:35. | |
Keep my turbot resting nicely. | :20:35. | :20:38. | |
Add butter, lemon juice, salt, girolle mushrooms... | :20:38. | :20:42. | |
They really are very beautiful. | :20:42. | :20:44. | |
..seaweed, the cucumber... | :20:44. | :20:46. | |
Voila. | :20:46. | :20:47. | |
..and herbs. | :20:47. | :20:50. | |
And diced tomatoes. Voila. | :20:50. | :20:54. | |
I got a lovely thin, textured sauce here | :20:54. | :20:56. | |
and with the real flavour of the turbot. Spinach. | :20:56. | :21:01. | |
Serve the fish with steamed young spinach leaves. | :21:01. | :21:04. | |
Tres bien. Lovely smell. | :21:04. | :21:06. | |
And then... | :21:06. | :21:09. | |
Voila. You have the most incredible piece of fish here. | :21:09. | :21:14. | |
Cooked so simply with wonderful textures. | :21:14. | :21:16. | |
Wonderful flavours. | :21:16. | :21:18. | |
It is just so perfect. | :21:18. | :21:20. | |
And if you want a treat a few friends | :21:20. | :21:25. | |
that will be so special in your own home. | :21:25. | :21:31. | |
$:/STARTFEED. | :21:32. | :21:33. | |
Right | :21:33. | :21:33. | |
Right it | :21:33. | :21:33. | |
Right it is | :21:33. | :21:37. | |
Right it is that time of the show to find out if David is facing food | :21:37. | :21:43. | |
heaven or food hell. Food heaven is this fantastic piece of salmon, | :21:43. | :21:48. | |
wrapped in puff pastry. Food hell is the pile of innards as you call | :21:48. | :21:53. | |
it. Kidneys and liver on toast. With a nice little sauce. Worcester | :21:53. | :21:58. | |
sauce, spices, mushrooms. What do you think that this lot have | :21:58. | :22:03. | |
decided? Well, they look kind and gentle, I think it will be the | :22:03. | :22:08. | |
salmon. It is. They are very kind and gentle. We will lose the | :22:09. | :22:13. | |
kidneys, you have what you wanted, that is food heaven. First we start | :22:13. | :22:17. | |
with the shallots and get this on first. We have to get this reducing. | :22:17. | :22:22. | |
We have to get that on. If you guys can peel the carrots and parsnips, | :22:22. | :22:32. | |
:22:32. | :22:34. | ||
that will be great. In with the garlic and the white | :22:34. | :22:39. | |
In with the garlic and the white wine and vinegar. Next up the | :22:39. | :22:45. | |
salmon.$$NEWLINE Cut it up into the pieces. Leave the tail pwhol. | :22:45. | :22:53. | |
Take this, throw it in the blender. Then we have double cream. | :22:53. | :23:03. | |
:23:03. | :23:06. | ||
Then we have black pepper. Some salt and put the lid on and | :23:06. | :23:13. | |
blend it into a piece. Then this is double cream. Just a small amount... | :23:13. | :23:18. | |
See, I'm doing that as you would not have been allowed this when you | :23:18. | :23:24. | |
were driving? No. Too many calories. Now, there we go. We have the | :23:24. | :23:28. | |
mousse. If you want it smoother you can pass it through a sieve, but | :23:28. | :23:34. | |
what I will do is add chopped chives with that. | :23:34. | :23:40. | |
A little bit of chies. -- chives. I will throw that in | :23:40. | :23:44. | |
there and throw that in here as well. To make this, it is | :23:44. | :23:54. | |
:23:54. | :23:57. | ||
straightforward. Two pieces of puff pastry. | :23:57. | :24:02. | |
The salmon here. All-butter puff pastry, remember. | :24:02. | :24:12. | |
:24:12. | :24:15. | ||
That sits on the tray. Then we can take the spinach which | :24:15. | :24:19. | |
has been pre-blanched. That is here. | :24:19. | :24:26. | |
Like that. Then pop the salmon over the top. | :24:26. | :24:30. | |
Got that? Lovely. Then the mousse, which is what you | :24:30. | :24:35. | |
wanted, this is with the cream. You could add a little lemon in there | :24:36. | :24:40. | |
if you wanted. You can put that over the top. So the idea is to | :24:40. | :24:45. | |
build it up to make it look like a whole salmon again. Then you can | :24:45. | :24:49. | |
spread this over the surface like this. | :24:49. | :24:56. | |
You can be quite rustic with it. More spinach. | :24:56. | :25:01. | |
That goes over the top. You could put mushrooms on it. All of that | :25:01. | :25:09. | |
kind of stuff. Then the puff pastry. We pop that over the top. | :25:09. | :25:13. | |
I did tell you it was like a big pasty. | :25:13. | :25:21. | |
It looks like it at this moment. Now you can tidy this up if you | :25:21. | :25:27. | |
want, but it is quite warm in here, in this studio it is not cold! That | :25:27. | :25:32. | |
is why the puff pastry is going. The idea being you egg-wash it. | :25:32. | :25:36. | |
Now, what I would do is leave it in the fridge for a while. | :25:36. | :25:46. | |
:25:46. | :25:46. | ||
Once you have egg-washed it... Then it is easier to trim off after. | :25:47. | :25:51. | |
Once you have egg-washed the whole thing, what you need to do is get | :25:51. | :26:00. | |
an apple corer. Then all you do is you can create | :26:00. | :26:10. | |
:26:10. | :26:13. | ||
these little scales by putting the apple corer over the tomorrow -- | :26:13. | :26:16. | |
tomorrow top. Like that. | :26:16. | :26:20. | |
Then set the oven. Now if you thought that the cream | :26:20. | :26:29. | |
was high in fat. This is the sauce: Butter. You throw it in with the | :26:29. | :26:38. | |
mixture and whisk it together with everything else. | :26:38. | :26:42. | |
There is the salmon that has been in the oven for 30 minutes. | :26:42. | :26:47. | |
That is about gas mark 200. You need a warm oven. | :26:47. | :26:52. | |
Ching can you pass a fresh knife. That needs to go in the oven for 30 | :26:52. | :26:56. | |
minutes. Then we throw in the chives into here. You have a little | :26:56. | :27:02. | |
butter sauce. Pop the veg on there. | :27:02. | :27:08. | |
I don't know what you get on your travels when you are doing the F1 | :27:08. | :27:12. | |
season. Do you get a chance to eat on that show? I suppose you do? | :27:13. | :27:18. | |
are on a world tour. So we get all sorts of fantastic cuisine when we | :27:18. | :27:24. | |
are on the road. Almost as elaborate as Eddie's | :27:24. | :27:32. | |
shirts? Almost as colourful! So you take this to the table and cut it | :27:32. | :27:37. | |
as a piece. Depending on who you want to serve and how many you want | :27:37. | :27:43. | |
to serve, you lift this off. That looks fantastic. | :27:43. | :27:48. | |
There is the salmon. The sauce, this is the classic butter sauce | :27:48. | :27:53. | |
over the top. I know that you like the roasted veg. So there is a | :27:53. | :27:58. | |
little sauce to go over the top. There you have that. That is, | :27:58. | :28:03. | |
hopefully, your idea of food heaven. Scotland on a plate. | :28:03. | :28:09. | |
Not a souffle in sight! I knew you would bring that up again! It is | :28:09. | :28:15. | |
not bland! Dive into that and tell us what you think. | :28:15. | :28:20. | |
To go with this we have a Macon- Lugny Les Charmes 2011. | :28:21. | :28:29. | |
That is from Waitrose, priced at �8.99. The season starts? The 17th | :28:29. | :28:33. | |
of March. That is in Australia. We are in for another cracking season | :28:34. | :28:35. | |
again. That's it. | :28:35. | :28:41. | |
That is all for today on Saturday Kitchen Live. Thank you to Ken Hom, | :28:41. | :28:45. | |
Ching He Huang, thank you to Suzy Walsham for the wine choices. | :28:45. | :28:50. |