:00:00. > :00:09.Morning. Thanks to the Lord Mayor we're here a bit earlier than usual
:00:10. > :00:11.but we've got a menu of proper world-class cooking to make up for
:00:12. > :00:38.it. This is Saturday Kitchen Live! Welcome to a chef -packed show. With
:00:39. > :00:41.me in the studio today are three, yes three, very different world
:00:42. > :00:46.chefs. First, the woman who travelled around China with Ken Hom
:00:47. > :00:49.for their popular BBC food series. It's presenter and food writer,
:00:50. > :00:51.Ching-He Huang. Next, a man who's managed to juggle running his
:00:52. > :00:55.Michelin starred Indian restaurant, Benares, alongside a global search
:00:56. > :01:01.for the world's best curry. It's the brilliant Atul Kochhar. And finally
:01:02. > :01:05.a chef who never needs to go anywhere because the whole world
:01:06. > :01:13.travels to his restaurant, Noma in Copenhagen since it was named no.1
:01:14. > :01:17.in the world. It's Rene Redzepi. Good to have all of you.
:01:18. > :01:22.Congratulations, Rene, it is amazing, you are winning awards
:01:23. > :01:28.after awards. Welcome to the show, but, Ching you are cooking first,
:01:29. > :01:34.what are you making? I am making a prawn laksa.
:01:35. > :01:38.It is like a broth? A nut curry broth.
:01:39. > :01:44.It can be thick or thin? Whatever you like.
:01:45. > :01:50.Spicy for this time in the morning? Yes. I hope you like it.
:01:51. > :01:56.And Atul Kochhar, what are you cooking? I am cooking chicken
:01:57. > :02:03.vindaloo. We have never had a vindaloo.
:02:04. > :02:05.This is a sweet one. With roasted carrots.
:02:06. > :02:13.Sounds good. Rene, what are you making for us, or
:02:14. > :02:17.have you not decided yet? I'm not sure yet. There may be pork, there
:02:18. > :02:23.might not be. The story behind this is? I lost my
:02:24. > :02:29.luggage. It is lost, they can't find it. So the pork I had brought is not
:02:30. > :02:33.here! Well it is somewhere! Somewhere, but right now what is
:02:34. > :02:38.happening all of the chefs in London are sending in pork.
:02:39. > :02:42.He is not wrong. There are about 20 chefs running around to find pork
:02:43. > :02:45.for you. So three interesting dishes to look
:02:46. > :02:48.forward to. And we've got our line-up of fantastic foodie films
:02:49. > :02:51.from the BBC archive too. There's Great British Menu, Simon Hopkinson
:02:52. > :02:55.and of course, Rick Stein. Now, our special guest today is best known
:02:56. > :02:58.for her role as evil witch, Morgana in the hit BBC show, Merlin. She's
:02:59. > :03:02.now taking on a certain Count Dracula in the brand new drama
:03:03. > :03:11.series on Sky Living about the blood sucking vampire! Welcome to Saturday
:03:12. > :03:16.Kitchen, Katie McGrath. Good to have you on the show, Katie. We were
:03:17. > :03:21.having a heated discussion about whether or not Dracula is Yorkshire
:03:22. > :03:25.or Irish? We are going to get into a fight about this! I don't know about
:03:26. > :03:29.that. I would, definitely.
:03:30. > :03:39.Tell us about Dracula. The series is for Sky Living. It is
:03:40. > :03:45.going back to the book, using the ingredients of the wonderful Bram
:03:46. > :03:50.Stoker, he is great. A plug for Ireland. But there is
:03:51. > :03:57.Yorkshire in the book? Yes, there is Whitby. It is there that he turns
:03:58. > :04:05.into a Yorkshireman. I don't know if you know this but
:04:06. > :04:13.Yorkshire was voted as number three in the world as a place to visit.
:04:14. > :04:19.It does not mean he is Dracula! Well, you never know. Now we have
:04:20. > :04:24.seen you in Merlin. You have gotten some amazing characters? I have been
:04:25. > :04:31.lucky. Blessed over the last few years. This one is a different
:04:32. > :04:35.character. I play a socialite. She is stroppy and blonde. So quite
:04:36. > :04:40.different. Do you like those roles? I love it.
:04:41. > :04:45.But you like the bad girls too. There is something about my face. I
:04:46. > :04:55.look like a bad girl. There is a fight brewing up there.
:04:56. > :04:58.Now, at the end of the show I will be cooking either food heaven or
:04:59. > :05:05.food hell. So, food heaven, what would it be? I am a carnivore. I
:05:06. > :05:07.like a bit of beef. I'm a proper Irish girl.
:05:08. > :05:14.What about the dreaded food hell? I'm not a fan of parsley. I have had
:05:15. > :05:32.it done badly too many times, so please don't choose that.
:05:33. > :05:36.For food heaven I'm going to use the beef to make a real classic family
:05:37. > :05:39.favourite, a beef stew and dumplings. The beef is browned then
:05:40. > :05:42.cooked very slowly in beef stock with shallots, garlic and just a few
:05:43. > :05:46.herbs. It's served with simple suet dumplings and a single Vichy style
:05:47. > :05:49.carrot. Or Katie could be having food hell, parsley which I'll use to
:05:50. > :05:52.make warming winter soup. The parsley is cooked in veg stock with
:05:53. > :05:56.a few shallots, peas, garlic and double cream. It's blitzed and
:05:57. > :06:00.served with some small salmon fish cakes and a few pea shoots on the
:06:01. > :06:04.top. Well you'll have to wait until the end of the show to find out
:06:05. > :06:08.which one Katie gets. If you'd like the chance to ask a question on the
:06:09. > :06:13.show then call: A few of you will be able to put a question to us, live,
:06:14. > :06:17.a little later on. And if I do get to speak to you I'll also be asking
:06:18. > :06:20.if you want Katie to face either food heaven or food hell. So start
:06:21. > :06:31.thinking. Right, let's cook and we're kicking off with something
:06:32. > :06:40.from the brilliant, Ching-He Huang. Right, what are we cooking? I am
:06:41. > :06:46.cooking a prawn laksa. We have the spices and the rice noodles. We are
:06:47. > :06:52.making a spice curry piece. It is a noodle brothy soup, but with coconut
:06:53. > :06:57.milk, stock and all of these lovely ingredients.
:06:58. > :07:03.So, I shall chop up these first. So we are making a piece first, that is
:07:04. > :07:10.the key to this? Yes. We have fresh lemongrass. A lovely lemony flavour.
:07:11. > :07:18.Two onions in? Yes, two onions in, two stalks of lemongrass.
:07:19. > :07:22.Traditionally in the dish you would have fresh galangal, if not, you can
:07:23. > :07:31.use ginger. That is what we are going to use.
:07:32. > :07:35.And galangal is? It is a lot milder than ginger and fragrant. So lovely
:07:36. > :07:42.to use. And the prawns? Yes, please. We have
:07:43. > :07:50.onions, the lemongrass in, the garlic as well.
:07:51. > :07:55.Now, what have you been up to since the last time we saw you. You have
:07:56. > :08:01.been busy, this time in America? I have been doing a show there called
:08:02. > :08:07.Restaurant Redemption. So I go to the aid of failing restaurants and
:08:08. > :08:10.try to revitalise them with a makeover deco.
:08:11. > :08:16.So is that a bit like Gordon without the shouting? I don't shout but I do
:08:17. > :08:22.get the fiery yang side coming out. What is that? The Chinese believe
:08:23. > :08:28.innin and yang, the balance of harmony. So every day I Amin and
:08:29. > :08:35.cool but then I get in the kitchen, I can get quite yang.
:08:36. > :08:43.Right, moving on! So, you see a different side to me, but I never
:08:44. > :08:52.swear. I am always very nice. You are doing that... No, it is
:08:53. > :08:57.looking perfect! So, we have cumin, ground coriander, turmeric and
:08:58. > :09:01.shrimp piece. That is dried. You cab get the fermented one in the jar.
:09:02. > :09:06.That is very strong. They are both really strong.
:09:07. > :09:12.Yes, just a table spoon of that in there. Then the coconut milk to
:09:13. > :09:32.bring it together. Then chilli. Do you guys like spicy food? Oh,
:09:33. > :09:40.breakfast? Well, he has vindaloo coming up. So it is irrelevant when
:09:41. > :09:45.it comes to that. So, I have done the prawns.
:09:46. > :09:56.That is perfect. Thank you. So, this is to form the piece.
:09:57. > :10:00.So with we have the piece in there. Then we have the rice noodles that
:10:01. > :10:08.we have to put on. So the secret of this is that it
:10:09. > :10:15.keeps, that is the key? Shall I add water in here? You can do a little
:10:16. > :10:22.bit. A little stock. So those are the glass noodles?
:10:23. > :10:28.These are the vermicelli rice noodles. These help them to cook and
:10:29. > :10:41.soften down. Then they yield a little quicker. We need vegetable
:10:42. > :10:46.oil. So two table spoons of the oil in the hot wok.
:10:47. > :10:51.I will keep some of it for the prawns? Yes. That is for the
:10:52. > :10:55.marinade and the declaration. Thank you.
:10:56. > :11:00.So we are going cook the spice piece.
:11:01. > :11:06.I want to get that nice and golden. So are we going to see yourself and
:11:07. > :11:12.Ken teaming up again? I hope so. I miss him. He is in Hong Kong at the
:11:13. > :11:17.moment. I really hope so. I really enjoyed exploring China.
:11:18. > :11:21.I think we are repeating the show on Saturday Kitchen. So if people
:11:22. > :11:26.missed it, you will see it again. Thank you.
:11:27. > :11:31.So we cook the spice piece. Cook it for a good few minutes to let it
:11:32. > :11:35.brown and the flavours absorb. Then we are adding stock in there.
:11:36. > :11:39.On the show, this is all about speed, quick, but this is the
:11:40. > :11:44.opposite. This one is nice and slow. Take your
:11:45. > :11:47.time on it. Enjoy it. As it cooks, the flavours really come together in
:11:48. > :11:53.that broth. So we are putting a little bit of
:11:54. > :12:01.Kaffir lime leaves in there. They are fresh. Some sugar. This is palm
:12:02. > :12:05.sugar and fish sauce. About three to four tablespoons in there. This is
:12:06. > :12:10.going to cook, simmering for 20 minutes. It will deepen in colour.
:12:11. > :12:18.We have the prawns here. I know you want to get these on as well.
:12:19. > :12:22.So with this one we can add a touch more stock. We are going to bring
:12:23. > :12:25.this one to the bubble. We are going to put the rice noodles
:12:26. > :12:32.in. Do you want the prawns in as well?
:12:33. > :12:37.Prawns, yes, please. They go in. And if you would like to put your
:12:38. > :12:49.questions to Ching or any of the chefs, call this number: Now the
:12:50. > :12:54.noodles go in as well. They take a few minutes to cook.
:12:55. > :13:03.Then while that is cooking, we are going to season the prawns there
:13:04. > :13:09.with a bit of salt and pepper. Then we are going to take them out.
:13:10. > :13:15.You are travelling around the world, Rene, without the luggage. Are you
:13:16. > :13:18.visiting Malaysia on your travels? No, unfortunately not.
:13:19. > :13:25.You have been there on your curry find as well? I have been. Three
:13:26. > :13:29.years ago. In 2010 I visited Malaysia. A beautiful country. The
:13:30. > :13:35.way that Ching is cooking. I just want to sit and eat.
:13:36. > :13:45.Who makes the best curry, India or Malaysia? Hmm... Where did you find
:13:46. > :13:56.the best curry? England! I thought you were going to say Yorkshire,
:13:57. > :13:59.then! Right? ! So a nice hot wok for the prawns.
:14:00. > :14:03.Yes, we are going to brown the prawns on both sides. We are adding
:14:04. > :14:08.a little bit of lime. Where do we get to see the American
:14:09. > :14:13.show you have been doing? I hope it is over here. It would be good.
:14:14. > :14:17.There is a lot of restaurants out there that are slightly stuck in a
:14:18. > :14:23.time warp. They need a little bit of help. That is what I do.
:14:24. > :14:28.We are trying to give them some fresh ideas.
:14:29. > :14:33.Now that is looking very good. A lot of Chinese food is supposed to
:14:34. > :14:39.signify something while you are eating it. Does this have the same
:14:40. > :14:44.idea? The name laksa, the Chinese way of saying it, it means slightly
:14:45. > :14:57.dirty. Nice! No, I don't mean dirty in that
:14:58. > :15:03.way! I'm not selling it very well this morning.
:15:04. > :15:11.We have this every Sunday, my other half's dad is Malaysian/Chinese. We
:15:12. > :15:15.eat it every Sunday, but it has that look because it is gritty with the
:15:16. > :15:21.lemongrass and the piece. When I have it, it is more
:15:22. > :15:31.soup-based, but it can be thick or thin? It can be, but also some
:15:32. > :15:36.laksas don't have coconut milk in the curry, but I love it. It adds a
:15:37. > :15:42.really beautiful richness to it. And right at the last minute you add
:15:43. > :15:50.in the beansprout? Yes. We need a little more broth here.
:15:51. > :15:54.The crispy prawns over the top. And then coriander sprigs and that
:15:55. > :16:03.is it. That is a serious portion! Yes, I
:16:04. > :16:07.like a serious portion. You know me. I know that Atul likes to eat! I
:16:08. > :16:12.love it. So, tell us what that is again? That
:16:13. > :16:18.is prawn laksa. How good does that look! You want
:16:19. > :16:24.lime there? Yes. Now we can all help ourselves.
:16:25. > :16:32.There is extra chilli in anyone wants some! A little sprinkle! Now,
:16:33. > :16:36.dive into that one. Quick and simple. Full of flavour. You cook
:16:37. > :16:40.that once you have made the piece. You cook the sauce and cook it for
:16:41. > :16:44.20 minutes. It dopes into a lovely deep curry
:16:45. > :16:51.broth. You can add chicken, all manner?
:16:52. > :16:55.Yes, or pumpkin. Squash. It is gentle. Very good.
:16:56. > :17:00.It is beautiful. It is good.
:17:01. > :17:05.Right we need wine to go with this. We sent Susy Atkins to the City of
:17:06. > :17:11.London, she is checking out the Lord Mayor's route ahead of the parade,
:17:12. > :17:15.but what has she chosen to go with Ching's lovely laksa? I am here in
:17:16. > :17:19.the City of London, ahead of the Lord Mayor's show on the
:17:20. > :17:24.processional route, but time does not wait for wine, so I am off to
:17:25. > :17:34.find the very best for today's dishes! Ching, your prawn laksa with
:17:35. > :17:40.its wonderful coconut milk and hint of sweetness will not go with every
:17:41. > :17:50.wieven but it will go with a couple of fruity whites. You could go for
:17:51. > :17:56.Chenin Blanc but for me and the wow factor, there is only one great wine
:17:57. > :18:02.here, and it is riseling. The one I have chosen is the Tim
:18:03. > :18:08.Adams Clare Valley Riesling. Because wine is a super liquid, you
:18:09. > :18:16.may prefer this in a cool burse, rather than big glassfuls. It has a
:18:17. > :18:22.lovely citrus scent. It whoshes up from the glass. The characteristic
:18:23. > :18:27.of the wine here is the fresh streak of lime. That works with the dish
:18:28. > :18:32.with its own limey tang. It has mouth watering acidity, that cuts
:18:33. > :18:39.through the rich coconut milk, the spices and the wonderful fried
:18:40. > :18:43.prawns. Although this is a dry riceling, there is lots of juiciness
:18:44. > :18:49.to marry with the sweetness of the broth. Ching, there are so many
:18:50. > :18:55.wonderful flavours in the gorgeous prawn laksa, I think it is worth
:18:56. > :19:01.going upmatter with the super riceling. Enjoy it! We certainly
:19:02. > :19:06.are. This is a great wine to go with the spices like this.
:19:07. > :19:14.This is lovely. Perfect with the coconut in there. That is beautiful.
:19:15. > :19:20.Happy with that? Yes. Super. Not too spicy? Not at all.
:19:21. > :19:25.Later on, Rene is cooking for us. I think we know what we are doing? It
:19:26. > :19:30.seems. We have been told that the pork is here. I will be cooking a
:19:31. > :19:37.sandwich with pork. Whereas I took the bread away, and the bread is the
:19:38. > :19:44.pork skin. All will be revealed a little later on. You can ask Rene
:19:45. > :20:01.and the chefs a question if you call this number: Atul is cooking next,
:20:02. > :20:07.but now let's catch up with Rick Stein. He is in God's own country
:20:08. > :20:15.today, it is Yorkshire. He pays a visit to a local food festival.
:20:16. > :20:19.Bring it on! I've been coming to the Yorkshire Dales since my children
:20:20. > :20:23.were tiny. If anywhere in the country made one feel full of
:20:24. > :20:29.anticipation for great local food, I would be surprised. I am on my way
:20:30. > :20:35.to Leyburn. I'm hoping for some of the best local food anywhere.
:20:36. > :20:39.Imagine bad 100 people here, but there are thousands. This is the
:20:40. > :20:46.third day. There is a huge queue out there. There are people paying to
:20:47. > :20:52.come to a food festival. I know what that is. It is a Kurd
:20:53. > :21:00.cheesecake? No, it is not! It is not a cheese at all.
:21:01. > :21:09.But it is made with separated milk? Yes... Curds and whey? Yes, the
:21:10. > :21:16.curd. Yes it is a proper cheesecake. It is
:21:17. > :21:21.sensational. Lots of currants in it. A slightly cheesy flavour. It is
:21:22. > :21:26.really good. Yorkshire people certainly know how
:21:27. > :21:34.to put you in your place. Any way, into the bowl for the curd tart with
:21:35. > :21:39.cream and sugar, eggs and breadcrumbs, to thicktown a little
:21:40. > :21:48.and as it is Yorkshire, to make the money go further. A few grinds of
:21:49. > :21:55.nutmeg and finally the currants. Now the curd. Irene was saying that
:21:56. > :22:01.using curds from cheese-making is important, but you will not be able
:22:02. > :22:07.to get hold of pure curds. So cottage cheese is similar. That is
:22:08. > :22:12.what I am using. I have baked a pastry case blind with the
:22:13. > :22:18.greaseproof paper and the beans to keep the sides up. That goes in the
:22:19. > :22:23.oven for 20 minute. I have to say it was the first time I had ever tasted
:22:24. > :22:27.the tart at the Leyburn Food Festival but also the first time I
:22:28. > :22:32.have ever cooked it. It looks OK to me, but I'm sure that Irene would
:22:33. > :22:36.have something to say about it! Not bad.
:22:37. > :22:43.I don't know if I have it exactly right, but it is pretty reminiscent
:22:44. > :22:48.of the food festival tarts it was cold there. It is very good. I think
:22:49. > :22:58.I would add a few more currants, but I think that improve it is. I would
:22:59. > :23:02.make this again! Farmer's markets are still in their infancy, but they
:23:03. > :23:10.are a life line to many small producers. About three years ago,
:23:11. > :23:16.Katerina and Steve took over a lovely 200-year-old walled garden
:23:17. > :23:20.near Richmond in North Yorkshire. The garden had been derelict for
:23:21. > :23:26.years. Then they took charge of it and began growing organise antic
:23:27. > :23:30.vegetables. What a perfect garden for Chalky.
:23:31. > :23:35.Just like being in Mr McGregor's garden! The soil looks fertile.
:23:36. > :23:38.It is fantastic. In full production you can see how green and healthy it
:23:39. > :23:44.is. What was it like when you got here?
:23:45. > :23:47.Overgrown. Derelict for nearly ten years. You can imagine the weeds in
:23:48. > :23:51.here. It is a bit of a responsibility. You feel overwhelmed
:23:52. > :23:54.sometimes but it is fantastic when you are picking something and taking
:23:55. > :23:59.it to the market. When you get the people saying that it tastes
:24:00. > :24:03.fantastic. And they come back again and again that is the best thing.
:24:04. > :24:09.I don't know if it was the loveliness of the garden but the
:24:10. > :24:14.organic leeks tasted hotter and more pepperey than any leeks I had ever
:24:15. > :24:19.tasted before. Katerina and Steve turned them into a leek broth.
:24:20. > :24:23.Simmering carrots, onions and vegetable stock and adding lots of
:24:24. > :24:30.leeks and parsley. Katerina and Steve make 12 litres of this broth a
:24:31. > :24:35.week and sell it at the local 's, but if you are asking me for a
:24:36. > :24:40.special vegetable soup to celebrate the walled garden it would have to
:24:41. > :24:45.be Soupe au Pistou. It comes from Nice. Lots of vegetables small and
:24:46. > :24:52.cut up. It looks attractive, but the really important thing is the
:24:53. > :25:01.pistou. It is stirred in at the end, giving it a vibrant flavour of
:25:02. > :25:06.basil. First I need the soaked haricot beans with water, a large
:25:07. > :25:12.bouquet garni and garlic. That must be cooked for 30 minutes. Now I
:25:13. > :25:16.sweat off the vegetables with olive oil. So onion and leek and finally
:25:17. > :25:23.carrots. Now to add the rest of them.
:25:24. > :25:31.Firstly, green beans. Next potatoes. I have cut them into
:25:32. > :25:36.a neat dice. Next courgettes. And then a lot of tomato which I
:25:37. > :25:42.have peeled and de-seeded and chopped up.
:25:43. > :25:46.Now my haricot beans. I am adding the cooking liquor from the beans.
:25:47. > :25:51.There is lots of flavour in there. Keep that in, the bouquet garni. The
:25:52. > :25:55.final ingredients in there are garden peas. They go in last. They
:25:56. > :26:02.take the minimum time to cook and pathsa. I break up the spaghetti, so
:26:03. > :26:09.there are little pieces in the soup. Now for the pistou. Firstly, tomato
:26:10. > :26:16.then a lot of garlic and parmesan. You can see there is a lot of
:26:17. > :26:25.similarity between the pistou and the jenees pesto. The difference is
:26:26. > :26:41.that the pistou does not have the pine kernels. Now we are ready to go
:26:42. > :26:51.-- Genoese. That is heavily. Lovely! Now we add that into the soup.
:26:52. > :26:57.As a way of summing up all of the vegetables in that great garden,
:26:58. > :27:10.this cannot be beaten. If you never make any other dish in this whole
:27:11. > :27:13.series, you have to make this one. Right, cooking next in the studio is
:27:14. > :27:16.one of the finest Indian chefs in the country. From the Michelin
:27:17. > :27:29.starred Benares, restaurant. It's Atul Kochhar, of course. Right, what
:27:30. > :27:39.are we cooking here? What we have is a roasted chicken spiced vindaloo.
:27:40. > :27:48.So we have cumin, turmeric, garam masala, chilli, originally this was,
:27:49. > :27:54.vindaloo is originally Portuguese. They started making this. The
:27:55. > :27:58.original dish was called meat cooked with vinegar and garlic. So the
:27:59. > :28:02.spices came later when the Portuguese brought this dish to
:28:03. > :28:07.India. We then started to add the spices to it. Of course, when we met
:28:08. > :28:14.the British, they added more spices and it reached Birmingham finally
:28:15. > :28:18.and became even spicy. So more so in Birmingham than in
:28:19. > :28:22.India? Absolutely. Believe it or not.
:28:23. > :28:27.Really? Yes. So oil, the spices are in there. The garlic. Half in there,
:28:28. > :28:35.half in the sauce. Then I will use my spatula, a little
:28:36. > :28:39.bit of red wine vinegar. So this is for the marinade for the
:28:40. > :28:44.chicken? Yes. And a little bit of lime juice for
:28:45. > :28:52.this. I am going to burn the hair. The bird has go, oops... Sorry, you
:28:53. > :28:58.are burning the hair? ! That is amazing! It is important to burn it,
:28:59. > :29:06.otherwise the hair in the roast chicken comes into your mouth and
:29:07. > :29:16.doesn't taste nice. I can imagine that! It smells really nice, doesn't
:29:17. > :29:19.it? ! This is very specific! OK. What I am going to do is piece this
:29:20. > :29:23.on the top. Chef, I will need all of the carrots
:29:24. > :29:30.in there. So, tell me about the vindaloo. You
:29:31. > :29:37.said India, Birmingham but Goa has... They have a fantastic
:29:38. > :29:41.vindaloo? Absolutely. They make it a little different. They are the
:29:42. > :29:46.people responsible for adding clove, cinnamon, red chilli. They made it
:29:47. > :29:51.really flavoursome. The original vindaloo is a curry. A really,
:29:52. > :29:55.really hot curry, but we in the UK, I just wanted to take the heat away
:29:56. > :30:01.and wanted to add all of the flavours. So carrot of the. That is
:30:02. > :30:04.in the same marinade. I don't want to lose something.
:30:05. > :30:09.This is something you serve in the restaurant as well? And ten years
:30:10. > :30:14.you have been open? Ten years in Benares. Celebrating ten years. We
:30:15. > :30:21.are coming up with a beautiful book with all of the ten years' worth of
:30:22. > :30:27.recipes. Do you want this in the oafen? Yes,
:30:28. > :30:31.please. For 25 minutes. Basting it and putting it back again.
:30:32. > :30:37.So now you are making a sauce to go with this? A sauce, gravy. Whatever
:30:38. > :30:42.you want to call it. The spices go in. Then add the red wine vinegar. .
:30:43. > :30:45.So the garlic and the vinegar are in.
:30:46. > :30:50.On your travels you have been all over the place. Where is the most
:30:51. > :30:57.interesting place you have found a curry? Of all of the places people
:30:58. > :31:01.can go. I know you mentioned Punjab this morning.
:31:02. > :31:07.Punjab is the Yorkshire of India! Why is that? James it is beautiful
:31:08. > :31:12.that is just to start with. Then we also have some of the best food
:31:13. > :31:15.coming from Punjab. As a proud Punjabi, I will stand up
:31:16. > :31:22.for it. I know you want to fight with me!
:31:23. > :31:30.So, Punjab is lots of grains and great meat there? Yes, great meats.
:31:31. > :31:35.All of the corn, wheat. Some beautiful rice. Everything comes
:31:36. > :31:39.from Punjab. So, here I am making the masala corn. I have chaat
:31:40. > :31:46.masala. Is that a mixed spice? Yes.
:31:47. > :31:50.I have salt and all of the corn can go in.
:31:51. > :32:00.So, you can use tinned or frozen corn? I would use frozen.
:32:01. > :32:03.Now this sauce also takes the roasted bones.
:32:04. > :32:12.So this is the garnish for the chicken, this is the sauce? Yes. So
:32:13. > :32:22.in there, the tomato and the vinegar. That is the vindaloo? Yes.
:32:23. > :32:27.Then I add mustard and tomato and lots of chicken stock and let it
:32:28. > :32:30.simmer. I would say for a good had 5 minutes.
:32:31. > :32:34.So a lot of people when they have vindaloo, the whole lot is mixed in
:32:35. > :32:40.with the sauce? Yes, that is a curry. What I have done is taken the
:32:41. > :32:46.chicken out. Roasted it with the same spices and made a gravy to go
:32:47. > :32:53.with it. It is essentially a curry. Can I have chopped coriander, chef.
:32:54. > :32:57.I can do that. This is looking good.
:32:58. > :33:02.No problem. I have the chicken and the carrots.
:33:03. > :33:08.Wow, they are beautiful. The coriander in there? Yes, please.
:33:09. > :33:16.Reduce the heat on So you have browned the butter a lot. Is that
:33:17. > :33:24.for the flavour? Yes. I know you didn't want hot and spicy
:33:25. > :33:31.food but how does a vindaloo sound? For breakfast it is great! Katie,
:33:32. > :33:36.what about you? You know I'm not the biggest fan of spicy foods, so this
:33:37. > :33:41.morning as been very interesting. The prawns were amazing, so I hope
:33:42. > :33:46.that this will follow on well. Right so the sauce has been brought
:33:47. > :33:52.to the boil. Simmering that for what? After reducing it, about 45
:33:53. > :33:56.minutes. Take it off and reduce it for a good ten to 15 minutes.
:33:57. > :34:02.Correct the seasoning with salt and sugar. A little coriander. And that
:34:03. > :34:18.looks like a beautiful gravy. We are ready to serve.
:34:19. > :34:30.Anyone want an idea for something different for Christmas, this would
:34:31. > :34:36.be amazing? Absolutely. This is on our menu in our restaurant.
:34:37. > :34:41.So, take the bone off. And the corn is beautiful.
:34:42. > :34:49.I am addicted to this corn. And the same spices? Yes. A little
:34:50. > :34:54.watercress. That is the Yorkshire bit. This is important.
:34:55. > :34:57.The watercress? It is from Hampshire.
:34:58. > :35:01.I thought you said it was from Yorkshire.
:35:02. > :35:08.I may have done. I could have meat that up! You did know that VIPPed
:35:09. > :35:16.lieu is from Yorkshire! It could be. The sweetcorn and the chicken is! So
:35:17. > :35:20.tell us the name of the dish? Roast chicken with roast carrots,
:35:21. > :35:28.sweetcorn and the gravy. Look at that! It looks good. What
:35:29. > :35:34.does it taste like? Do you want to bring over the gravy. You get to try
:35:35. > :35:41.this one. I don't know where you will start but dive in. Pour the
:35:42. > :35:45.gravy over the top. It smells amazing.
:35:46. > :35:48.So you put the butter in there to finish the sauce.
:35:49. > :35:52.Absolutely. Just to make sure that the sauce is
:35:53. > :35:56.rounded off. The sweetcorn is fantastic.
:35:57. > :36:03.So quick. Yes, that is balanced with the salt,
:36:04. > :36:07.lime, sugar it works so well. It is a very good winter dish. It is
:36:08. > :36:12.warming. When you think vindaloo, that is not
:36:13. > :36:17.that hot? No but all of the flavours of the spaces are there. Then making
:36:18. > :36:21.the sauce, you take away some of the heat.
:36:22. > :36:27.Right we need wine to go with this. We sent Susy Atkins to London. What
:36:28. > :36:37.has she picked to go with Atul's vibrant vindaloo? Atul, when I first
:36:38. > :36:40.read the recipe, I thought that a vindaloo was something hot and
:36:41. > :36:45.spicy, that would fight with any wine, but having made it, I know it
:36:46. > :36:53.is a far more subtle version. I'm looking for a rich and rounded
:36:54. > :36:59.white. This Viognier would be super, but I have gone somewhere different.
:37:00. > :37:05.The wine I have chosen is the Cascara Limari Valley Chardonnay it
:37:06. > :37:11.is from Chile. Not all New World Chardonnays are the same. Modern
:37:12. > :37:18.Chile versions, especially from this region like Limari, are fresh and
:37:19. > :37:22.well-balanced, oaky but with lots of tropical fruit flavour. This one
:37:23. > :37:31.smells of oranges, peaches and pineapple! The reason I want a ripe
:37:32. > :37:37.flavoursome wine is although the curry is not overly hot it is rich
:37:38. > :37:41.with the Bury sweetcorn. The wine copes well with that. And the lovely
:37:42. > :37:46.orange and tropical fruit is wonderful with the chicken and the
:37:47. > :37:51.roasted baby carrots. The finish is fresh. That is spot on with all of
:37:52. > :37:56.these wonderful ingredients. Atul. I really warmed to your delicious
:37:57. > :38:02.vindaloo it is definitely one I will be making again. I am going to pair
:38:03. > :38:07.it with this Chilean Chardonnay every time cheers! Cheers indeed.
:38:08. > :38:16.The guys are tucking in. What do you think of the wine? I absolutely
:38:17. > :38:19.love. -- love it. It is really great.
:38:20. > :38:25.It goes perfectly well with the curry. You are diving into the
:38:26. > :38:35.carrots? For me it could be the star of the dish! Wow, save you a
:38:36. > :38:38.fortune. Right, we've reached the fish course
:38:39. > :38:42.of the Great British Menu. All the chefs are back to cook fish dishes
:38:43. > :38:43.again and the best will be considered for the banquet. So let's
:38:44. > :38:54.see what happened. Judging the chefs a ever are Prue
:38:55. > :39:01.Leith, Matthew Fort and Oliver Peyton. Helping them select the
:39:02. > :39:05.funniest fish courses today is actress, comedienne and author,
:39:06. > :39:09.Ronni Ancona. The first chefs to cook are Aiden Byrne from the
:39:10. > :39:12.north-west, the south-west's Peter Sanchez-Iglesias and Welshman,
:39:13. > :39:17.Richard Davies. Aiden Byrne is first and desperate
:39:18. > :39:22.to win. He came fourth yesterday with a starter that had humour in
:39:23. > :39:26.the props but not in the food. He is hoping to do better with his
:39:27. > :39:33.culinary joke. A love it or hate it twist on the prawn cocktail. With
:39:34. > :39:37.lots of strong flavours and a witty passionfruit nose. With the
:39:38. > :39:50.passionfruit chilling in the freezer, Aiden Byrne starts his dish
:39:51. > :39:56.with prawn powder and a zingy jalapeno lime vinaigrette. Before
:39:57. > :40:01.dressing the prawns and arranging them artfully on the plate.
:40:02. > :40:09.With his passionfruit rez noses in place, Aiden Byrne delivers his
:40:10. > :40:17.culinary joke to the pass. -- rez noses.
:40:18. > :40:26.Hey, there we go. That looks good. The red nose is incredibly intensely
:40:27. > :40:31.flavoured. That is so delicious.
:40:32. > :40:33.I love the strong image of the red nose.
:40:34. > :40:38.It is fantastic. I think this is absolutely a perfect
:40:39. > :40:42.dish for the competition. Next up is Richard Davies from
:40:43. > :40:49.Wales. He is serving mackerel two ways. With beetroot, orange, cockles
:40:50. > :40:55.and chicory. With the clock ticking, Richard starts to dress his comedy
:40:56. > :41:08.red nose plate are orange puree. Adding the tart, beetroot jelly and
:41:09. > :41:16.a mackerel tartare roll. Dressing it with seaweed buck root and grilled
:41:17. > :41:18.mackerels on the tart and adding crispy breadcrumbs to deep fried
:41:19. > :41:28.cockles. . Face , please chaps.
:41:29. > :41:33.It is a thing of beauty. It is serious. It is unsmily but it is
:41:34. > :41:37.beautiful. I think that the tartare is absolutely great. I think this is
:41:38. > :41:44.a very nice bit of cooking but I don't think it is a stand-out dish.
:41:45. > :41:50.I accept that the dish is neither witty or funny. So it does not get
:41:51. > :41:53.top marks but from a food point of view. I don't think you can fault
:41:54. > :41:57.it. Next up is self-taught newcomer,
:41:58. > :42:04.Peter Sanchez-Iglesias. He is looking to raise a smile with a no,
:42:05. > :42:12.sir tal Gibbing fish and chip dish. With pea puree and a quirky vinegar
:42:13. > :42:17.spray. With the chips frying and the plate ready, Peter starts his plate
:42:18. > :42:20.off with the pea puree. Adding fresh peas and a portion of poached
:42:21. > :42:27.pollock. Last but not least, his
:42:28. > :42:31.newly-appointed chips. With some colourful pea shoots for the
:42:32. > :42:44.garnish. All done. Let's go, boys. Can you
:42:45. > :42:49.give me a hand? Well, he listened... Chips! He has revamped the
:42:50. > :42:53.presentation. I don't remember this. Delicious chips. A chip to die for.
:42:54. > :42:58.A very good tartare sauce. The problem is that the fish at the
:42:59. > :43:07.heart of this, I don't know, it is well cooked but it is barely warm
:43:08. > :43:11.and it has almost no flavour at all. First-time finalist, Raymond McArdle
:43:12. > :43:19.is up next. Looking for another top three finish for his Northern Irish
:43:20. > :43:26.beach scene with turbot, mussels and periwinkles. He has named it All
:43:27. > :43:33.Washed Up. Raymond McArdle s dish off with steamed mussels, hot
:43:34. > :43:40.turbot, periwinkles and his new dill jelly starfish. Then he pour as
:43:41. > :43:43.creamy dill sauce into the jugs on the side.
:43:44. > :43:51.Happy with that. Very happy with that.
:43:52. > :43:56.Well done, chef. I am splitting my sides at this one!
:43:57. > :44:00.It is beautiful. If only ever rockpool looked like
:44:01. > :44:06.this! I really don't think that the fish is hot enough. What do you
:44:07. > :44:17.think, Prue? Maybe he mean it is to be just warm.
:44:18. > :44:21.It is beautiful but it is not funny. Two-time finalists Michael Smith is
:44:22. > :44:26.up next. Looking to reverse his fortunes with a new fish course. A
:44:27. > :44:30.cod fennel salad and black poe-die pasta with comedy in the
:44:31. > :44:34.presentation and the name. Michael is once again out to make a
:44:35. > :44:39.statement with his presentation. It is not the only trick that
:44:40. > :44:44.Michael has up his sleeve. He has a new way to serve his tomato sauce
:44:45. > :44:48.too. Look menacing. Point it at the plate
:44:49. > :44:53.with a squirt like that on top of the fish.
:44:54. > :45:01.With his fellow chefs watching on. Michael plays the cod on a bed of
:45:02. > :45:09.rocket areaed. Adding dots of tomato sauce, squid, bow tie pasta and
:45:10. > :45:14.finishing the gangster theme with a cloche hat and comedy style gangster
:45:15. > :45:45.guns on the side. -- It is the first dish we have had
:45:46. > :45:50.that's been fun and made us laugh! A beautiful piece of cod. I think that
:45:51. > :45:55.Michael has done a great job. I think it is very funny. Great for
:45:56. > :45:59.the occasion and a lovely bit of cooking it is fun.
:46:00. > :46:04.You can see how the remaining chefs get on and find out who goes through
:46:05. > :46:07.to the final in about 20 minutes or so. Still to come this morning on
:46:08. > :46:10.Saturday Kitchen Live. Simon Hopkinson has a couple of great
:46:11. > :46:13.home-made dishes. First he's baking parmesan and jalapeno biscuits. Then
:46:14. > :46:19.he's curing his own salmon to make gravad lax with cucumber relish.
:46:20. > :46:22.It's King of curry Atul Kochhar versus the Danish Prince of Cooking,
:46:23. > :46:27.Rene Redzepi in today's Saturday Kitchen omelette challenge. It's up
:46:28. > :46:31.to Atul if he wants TO BE or not TO BE at the centre of our pan as I'm
:46:32. > :46:38.certain there's nothing ROTTEN about the state of Rene's egg breaking
:46:39. > :46:41.skills. And will Katie be facing food heaven, beef stew and
:46:42. > :46:45.dumplings? Or food hell parsley soup with little salmon cakes? You'll
:46:46. > :46:49.have to wait until the end of the show to find out which one Katie
:46:50. > :46:52.gets. Now, for the last five years one restaurant has dominated the
:46:53. > :46:55.food pages of every newspaper in the world. It's called Noma, it's in
:46:56. > :47:05.Denmark and it's run by this man. It's Rene Redzdepi. And on the menu
:47:06. > :47:10.we are playing with food. So what are you going to cook for us? Well,
:47:11. > :47:15.it is here. Every time I'm in England and I ask my English cooks
:47:16. > :47:19.what to eat. They will say for lunch we grab a sandwich.
:47:20. > :47:25.So it is play on that. A play on a sandwich? It is a play
:47:26. > :47:29.on a sandwich. The bread is not there. The bread is the pork skin.
:47:30. > :47:36.There is nothing more delicious than the skin from a mammal fried crispy.
:47:37. > :47:41.Selling it well! Then for the first time ever I will be cooking with
:47:42. > :47:45.yeast extract. I believe it is called.
:47:46. > :47:54.It is called something else on in the UK but we cannot pronounce it,
:47:55. > :47:59.but people know what it is. You make your own yeast extract don't you?
:48:00. > :48:03.There was a moment, they tried to outlaw it in Denmark. We thought
:48:04. > :48:10.that is strange. So we thought we are going to try to cook it. Why
:48:11. > :48:14.would they want to outlaw it? It is very complicated. I can't give the
:48:15. > :48:21.recipe as it is really, really good. It is actually amazing.
:48:22. > :48:26.This is why he is the number one in the world.
:48:27. > :48:33.This yeast extract is spectacular. And we have it! So, the pork skin.
:48:34. > :48:37.Now the point of this is to make it crackling. That is the key.
:48:38. > :48:43.That is the thing so you have to remove the fat as much as you can
:48:44. > :48:48.and some of the meat. Then we will dump it in here and
:48:49. > :48:52.boil it for a couple of hours. Then once it is boiled you dry it in an
:48:53. > :48:58.oven. So cooking for a couple of hours?
:48:59. > :49:03.Yes, to tenderise it. You can add lots of flavours. You can treat it
:49:04. > :49:08.as a stock. You can add onions and connedments in there. What we do in
:49:09. > :49:12.the restaurant is we melt butter and brown it and then we soak the skin
:49:13. > :49:17.in the butter and cook it in the butter, they become extra delicious.
:49:18. > :49:24.I am definitely going there. That is on my list of places to go.
:49:25. > :49:31.Once dried they look like this. They are all dried. So what I will
:49:32. > :49:38.do while you grill the cabbage. You like to leave the root on the
:49:39. > :49:44.cabbage? Yes, the juiciness. We shall see if this works. It should
:49:45. > :49:46.expand 15 times now. This is a generous donation.
:49:47. > :49:53.To tell the story you have lost your luggage? I brought these things as
:49:54. > :50:02.they take 24 hours to cook. So, wake up little skin. Let's see... And the
:50:03. > :50:09.skin is awake. There we go. Look now the way it is expanding. What you do
:50:10. > :50:16.is you simply take the wonderful skin it is pretty amazing. You just
:50:17. > :50:22.flatten it. There you have a piece of toast. Just like that.
:50:23. > :50:27.Wonderful! Or a big pork scratching! Or a toast! I am going to make two
:50:28. > :50:31.of these. Now your restaurant, it is based on,
:50:32. > :50:40.well, not many covers in the restaurant? 40 seats.
:50:41. > :50:44.Tell bus the ordering system? It is -- tell us about the ordering
:50:45. > :50:50.system? It is three months in advance. You have to be ready on the
:50:51. > :50:57.phone. 99. 9% of people wanting a table are couples. So if you can
:50:58. > :51:00.find a friend or two it becomes easier.
:51:01. > :51:03.Much, much easier. The restaurant seats 40 covers but
:51:04. > :51:12.you have four kitchens in the restaurant? Yes, we have a prepare
:51:13. > :51:22.kitchen. Then we have a service kitchen and two other kitchens where
:51:23. > :51:31.we do, well, one is the kitchen for intuition. That is where we let our
:51:32. > :51:34.intuition guide us. Then another kitchen filled with vibrant culinary
:51:35. > :51:39.nerds, investigating into future things that we are going to eat.
:51:40. > :51:44.You have taken inspiration from so many different people throughout
:51:45. > :51:52.your career, original y wanted to abwaiter? Yeah! I quickly changed my
:51:53. > :51:59.mind. I started out at culinary school thinking who make the most
:52:00. > :52:05.money? Then I started cooking, but I am happy to have had the waitering
:52:06. > :52:11.side of things. The service creates the extra magic.
:52:12. > :52:15.So we are grilling these for flavour. We are putting it here.
:52:16. > :52:22.What we are going to do is afterwards, we are going to dump
:52:23. > :52:27.this into the yeast extract and cook it.
:52:28. > :52:32.So all I have done is we have the mixture in there with a little bit
:52:33. > :52:36.of water. The yeast extract, the butter. It is
:52:37. > :52:45.made into a sauce. Then we cook that down.
:52:46. > :52:50.We are good. Then we tenderise it. I will put it back into the pan.
:52:51. > :52:56.Then do that so that it cooks a little more. I am going to slice,
:52:57. > :53:01.what is the name of the apple? It is a Bramley apple.
:53:02. > :53:06.A good tart Bramley apple. Crucial for the dish or the sandwich.
:53:07. > :53:12.As well as being a genius in the kitchen, writing is a huge part of
:53:13. > :53:18.your life as well? Actually, it has become so. Yes. So many different
:53:19. > :53:23.books you u have written. The new one, tell us about that? It is a
:53:24. > :53:29.combination of three books in one? It is called a Working Progress. It
:53:30. > :53:35.three-volume book. The heart of the book is that you are reading a
:53:36. > :53:40.creative journal that I wrote throughout a year, so I could better
:53:41. > :53:47.understand the process that it is to do new things. Then the recipe book
:53:48. > :54:00.of all of the things that came out of that year. You are very handy.
:54:01. > :54:04.I am available as part of the day if you want to.
:54:05. > :54:13.You are making me nervous. I have done the book, now I am doing a book
:54:14. > :54:20.tour. His name is Lars, but there are seven Rs in his name.
:54:21. > :54:28.Seven Rs in the name? No, that is a joke.
:54:29. > :54:33.So, what this does now is the secret yeast extract is adding flavour to
:54:34. > :54:38.this. The butter coat it is. It gives it the meaty flavour that we
:54:39. > :54:45.so much love. The idea is to take this. Then we take this lovely pork
:54:46. > :54:55.and we are going to take this here and add a little bit of lemon zest
:54:56. > :55:02.to the pork skin to refresh it. And I do also add acidity here.
:55:03. > :55:08.The generation of foodis now look at you as being the forefront of where
:55:09. > :55:15.cooking is going. Who do you look to? You work with some amazing
:55:16. > :55:21.people? Well, there is a woman in America that I think is astonishing.
:55:22. > :55:26.Her name is Ellis Waters. I have always really liked her. I ate at
:55:27. > :55:31.her restaurant a long time ago. She has powerful messages in terms of
:55:32. > :55:36.food that we should be listening to, but you guys also have amazing
:55:37. > :55:44.chefs. When I was growing up as a cook, I had posters with the Roux
:55:45. > :55:58.brothers in my room. My friends had naked girls, I had Michel Roux!
:55:59. > :56:06.Maybe that is weird. It is. We can't get him off this
:56:07. > :56:14.show! Now, what I do is I add the cabbage. Now, we are using coriander
:56:15. > :56:20.and one of my favourite herbs, lemon verbena.
:56:21. > :56:29.I love it too. How long does it take for the idea to finish, for the
:56:30. > :56:34.motivation for a recipe to come together? That is why I wrote the
:56:35. > :56:41.book. The way that I experience the creativity, is the ability to take
:56:42. > :56:46.your past and use your intuition and bring it into what you are doing and
:56:47. > :56:55.doing it well. Now, we are layering up this sandy.
:56:56. > :57:03.There we go. A new English sandwich. It will be interesting. Let's have a
:57:04. > :57:11.look at this one. There you go for your afternoon tea.
:57:12. > :57:16.I want to thank all of the chefs who helps in this. We were texts
:57:17. > :57:21.everybody. I am the bad boy for waking everyone up, but we pulled it
:57:22. > :57:28.out of the bag. So tell us the name of this, then? It is pork and yeast
:57:29. > :57:34.extract sandwich. And we get to try this one. You want
:57:35. > :57:47.to serve it with a few pickles. So have a seat. We have pickled
:57:48. > :57:53.cucumber to have with that. Now, the restaurant is only open for a small
:57:54. > :57:59.window. So people who want to will have to wait. Atul got a table.
:58:00. > :58:07.I did, but I will not tell anyone how I go got it.
:58:08. > :58:15.If you are two people it is a little artery, but if you have a few
:58:16. > :58:30.friends it is easier to get in. So, curry and sandwich.
:58:31. > :58:36.Hmm! So, now we need Susy Atkins to ep us drink some win with this. What
:58:37. > :58:42.has she chosen to go with reny's stunning sandwich? Rene, if you are
:58:43. > :58:50.a fan of French wines, I think that this example would be very good,
:58:51. > :58:54.Guerin, but I want something a little more simple. The wine I have
:58:55. > :58:58.chosen is the Cederberg Chenin Blanc from South Africa. It having just
:58:59. > :59:04.been to South Africa, I am so impressed by the improved quality of
:59:05. > :59:11.the wine here. What used to be a work horse grape variety, the Chenin
:59:12. > :59:16.Blank, it has now become a serious star. And the wine is so vibrant and
:59:17. > :59:21.fruity now. It will come as no surprise to
:59:22. > :59:25.discover that wines with apple flavours go really well with pork.
:59:26. > :59:31.There is lots of apple flavours here. There are also in the recipes
:59:32. > :59:36.apples themselves, and the lemon juice and lemon verbena it makes the
:59:37. > :59:41.wine chime in together better, but what I like about this wine is that
:59:42. > :59:46.it has enough richness to stand up to the savoury touch that is
:59:47. > :59:51.delivered by the Marmite-glazed cabbage leaves. Rene, this is an
:59:52. > :59:54.ununusual and creative take on a pork sandwich. One of the many
:59:55. > :59:59.reasons I love it, is that it goes so well with a modern juicy wine. I
:00:00. > :00:03.hope that you agree. We certainly are.
:00:04. > :00:08.What do you reckon to this? It is a great wine combination.
:00:09. > :00:14.So simple flavour but a fantastic combination. It is amazing. The
:00:15. > :00:21.freshness. A little surprise. That is important. And the skin does not
:00:22. > :00:30.feel fatty. No, it feels very light. Right now back to the Great British
:00:31. > :00:35.Menu final it is the turn of Daniel Clifford, Tom Aikens and Colin
:00:36. > :00:43.McGurran to serve their fish course. The final group of chefs to cook
:00:44. > :00:48.today are Daniel Clifford, Tom Aikens and Colin McGurran. All
:00:49. > :00:56.looking for a top place. First time finalist, Tom Aikens is first to
:00:57. > :01:03.cook. Looking for a top three finish for his hand dived scallops. He
:01:04. > :01:09.starts off with tapioca pearls. Marinated in Jasmine, vanilla and
:01:10. > :01:16.apple and then adding pickled cucumber balls. Then he finishes off
:01:17. > :01:23.the scene with a witty frogman figurine. And gets the dived
:01:24. > :01:29.scallops with Jasmine and on to the plate and up to the pass.
:01:30. > :01:42.It look as picture! There, a hand-dived scallop! I think it is
:01:43. > :01:46.prettier than the last time. The little diver is more than I could
:01:47. > :01:51.hope for. The smell is sensation. It is great. This is a dish that
:01:52. > :01:57.everybody should try to eat before they die.
:01:58. > :02:01.Oh, I could not agree more. Pure unadult rated skill and talent.
:02:02. > :02:07.There is the most amazing thing on this dish. The tiny thin slice of
:02:08. > :02:14.apple with apple puree on it it is heaven on earth, but eating it with
:02:15. > :02:17.the scallop, it is even better! Last year's starter course champion,
:02:18. > :02:23.Colin McGurran, is up next. He is cooking salmon in a crispy potato
:02:24. > :02:29.chip with curry sauce and seaside prawn cracker. A new version of the
:02:30. > :02:32.dish he served on the regionals that fell down on lack of wit and
:02:33. > :02:37.presentation, but it is too late to change now. So Colin gets the potato
:02:38. > :02:45.wrapped fish on to the plate with curry sauce, jelly starfish, seaside
:02:46. > :02:51.prawn cracker and green herb emulsion and cockles, and delivers
:02:52. > :03:02.this ice-free fish and chips to the pass.
:03:03. > :03:05.Well, thank heavens, no dry ice or leaking plates. I get a great
:03:06. > :03:10.feeling when I see this beautiful food. It gives me a great sense of
:03:11. > :03:15.happiness and joy, even before I have tasted it. I am thinking this
:03:16. > :03:22.is going to be good. Don't you think that the prawn cracker is beautiful?
:03:23. > :03:28.It is like a rock barnacle, covered in sea wood and wonderful things.
:03:29. > :03:33.The curry sauce has no poke to it. I am not sure what it is doing.
:03:34. > :03:41.It is a very nice piece of salmon. Very well elegant. elegant. You
:03:42. > :03:47.laugh like a drain? Not at all but it is very good eating. The Michael
:03:48. > :03:51.humour is a slight issue with this one.
:03:52. > :03:55.Last but not least, is two Michelin-starred former main course
:03:56. > :04:00.champion, Daniel Clifford. He missed out on a top-three place yesterday.
:04:01. > :04:05.He has a lot to prove with his fish course today. He is cooking turbot
:04:06. > :04:10.with cauliflower in a potato net. Called Today's Catch. He has high
:04:11. > :04:15.hopes for a top-three finish, but even Daniel is feeling the pressure
:04:16. > :04:20.today. Nice to see that you still got the
:04:21. > :04:25.shake, Daniel. He is laughing at you.
:04:26. > :04:30.With the fellow chefs watching on. Daniel adds cauliflower spinach and
:04:31. > :04:35.sea vegetables to the plate. Places the turbot on top and turns his
:04:36. > :04:42.attention to the witty show-stopper, the delicate potato net that the
:04:43. > :04:47.entire fish course depends on. Shall I do it? No, I will get it
:04:48. > :04:52.done. With his nets in place, he adds
:04:53. > :05:09.deep-fried white bait. And he delivers his Catch of the
:05:10. > :05:19.Day, to his aptly-clad waiters. LAUGHTER
:05:20. > :05:25.Land will you beers! This is a beautiful thing.
:05:26. > :05:30.It is. You cannot not smile. There are the red nose, there it is
:05:31. > :05:39.afloat. It is fantastic. Nice white bait too. Oliver is
:05:40. > :05:47.quietly purring here. Can you hear him. I am much-less excited about
:05:48. > :05:52.the dish. Less excited again? Than I was the first time. I am afraid so.
:05:53. > :05:57.Matthew, what are you complaining about? This is delicious. The
:05:58. > :06:03.cauliflower puree, what is not to like? Matthew, this is top-grade
:06:04. > :06:09.cooking. The turbot is beautifully cooked. It is all good. The result
:06:10. > :06:14.is fresh and perfect. The cooking complete. It is time to find out
:06:15. > :06:17.which three fish courses are in contention for the Comic Relief
:06:18. > :06:24.banquet. The fish courses have been
:06:25. > :06:29.spectacular. It gets tougher. Going to the banquet is the hardest thing
:06:30. > :06:33.I have done. I have the leaderboard. It is time
:06:34. > :06:43.to call in the chefs and do the hard bit by giving them the news.
:06:44. > :06:48.Good evening, chefs. How has it been in the kitchen today? Tears and
:06:49. > :06:54.tantrums or laughter and love? 50, tantrums or laughter and love?50,
:06:55. > :06:58.50, /50. Well, it has been a tough day
:06:59. > :07:08.for us too, I don't mind telling you. In eighth place it is...
:07:09. > :07:14.Raymond. Right, in seventh place, it is... Colin. You knew that was
:07:15. > :07:22.coming didn't you? You are generous. I thought I was going to come last.
:07:23. > :07:31.So get on with the rest of it. In sixth place, it is... Peter. In
:07:32. > :07:43.fifth place, therefore, we have... Richard.
:07:44. > :07:48.So, four chefs left. Daniel, Aiden, Michael and Tom,
:07:49. > :07:53.congratulations to you all. All four of you will have the chance and the
:07:54. > :08:01.possibility of cooking the fish course at the final banquet.
:08:02. > :08:06.Well done. I'm happy with that. Right it is that time to answer a
:08:07. > :08:10.council of your foodie questions. Each caller helps to decide what
:08:11. > :08:15.Katie is eating at the end of the show. First it is Sandra from
:08:16. > :08:20.Norfolk. What is your question? I have three bags of beef cheeks in
:08:21. > :08:27.the freezer. So apart from the ordinary carrots, onions, bung them
:08:28. > :08:34.in an oven, any ideas? Beef cheeks. Amazing in a curry? It is the right
:08:35. > :08:42.kind of meat to cook slowly. Sear them in a pan with lots of onion,
:08:43. > :08:47.carrot, cinnamon cardamom. All of the dark spices. Put in some beef
:08:48. > :08:51.stock and braze it slowly. Take out the beef cheeks, reduce the stock
:08:52. > :08:56.and serve the vegetables on the side. A heavily dish.
:08:57. > :09:00.What would you like to see at the end of the show, food heaven or food
:09:01. > :09:07.hell? Definitely food heaven. June, what is your question? I have
:09:08. > :09:10.duck that I bought from the local pharmacy market, they are duck
:09:11. > :09:16.gizzards. Of course you have! Ching, you fire
:09:17. > :09:23.away. Duck gizzards. I would blanch it
:09:24. > :09:28.with star anise, white pepper, spring onions. Lightly poach it.
:09:29. > :09:35.Then take it out and slice thinly. Get a wok with really hot oil in
:09:36. > :09:41.there with spices like Sichuan pepper, Chinese five spice and
:09:42. > :09:45.chillies and leeks, dark soy and shaoxing wine it will be beautiful.
:09:46. > :09:51.Rene, do you have one as well? Do you have a meat grinder? If so,
:09:52. > :09:55.grind it up and cook it into a Bolognese for something different.
:09:56. > :09:59.Add your wines and connedments and stew it until it is tender, moist
:10:00. > :10:04.and delicious. What dish would you like to see,
:10:05. > :10:08.food heaven or food hell? Food heaven, please.
:10:09. > :10:13.Now, the three-egg omelette cooked as fast as you can. I know that Rene
:10:14. > :10:22.wants to beat a certain Sat Bains at the top of the board.
:10:23. > :10:27.I can't beat him in 20 seconds! The usual rules apply, a three-egg
:10:28. > :11:08.omelette cooked as fast as you can. Three, two, one, go! About This pan
:11:09. > :11:15.sticks! I wish you had new pans! There is my omelette.
:11:16. > :11:30.Don't worry. If you think that is bad, I have to
:11:31. > :11:39.taste them! Happy with that? Rene, how do you think you did? Hmm... Let
:11:40. > :11:43.me see? Well, you are going on the board, otherwise we may have to wait
:11:44. > :11:49.seven years to get you back again. You did it in 32. 9 seconds. That
:11:50. > :11:52.puts you there. Not too bad.
:11:53. > :12:01.You beat Mr Roux. Seriously? Atul, do you think you
:12:02. > :12:04.are better than 22 seconds? Not sure.
:12:05. > :12:13.You can take that back to Denmark and put it next to the poster of Mr
:12:14. > :12:18.Roux? Right, will Katie get her idea of food heaven with beef stew and
:12:19. > :12:22.dumplings. Well, we will have to wait until after this one from Simon
:12:23. > :12:29.hop coinson. He is making gravadlax. Enjoy this
:12:30. > :12:33.one. -- Simon Hopkinson.
:12:34. > :12:37.There is nothing nicer than a glass of chilled wine and something to
:12:38. > :12:42.nibble at when you get home from work.
:12:43. > :12:48.My friend Rachel gave me a recipe for cheese biscuits some time ago. I
:12:49. > :12:51.never tire of making them. It is important to stick to the
:12:52. > :13:00.measurements. We have 100 grams of butter. Add the
:13:01. > :13:07.same amount of plain flour. It must be plain flour. Not strong white or
:13:08. > :13:13.pasta flour, just ordinary plain flour. Lightly season.
:13:14. > :13:17.I am generous with this. For more oomph, add a teaspoon of
:13:18. > :13:24.mustard powder. Now from the cheeses. Equal amounts of parmesan
:13:25. > :13:39.and mature cheddar. In that goes.
:13:40. > :13:43.And let's give it a whizz. There we are. Is that not one of the
:13:44. > :13:49.most simple mixtures ever? It is beautiful. I love things that come
:13:50. > :13:54.together so easily. Very nice. This cheese pastry is easier to roll out
:13:55. > :13:58.after resting for 30 minutes in the fridge.
:13:59. > :14:03.Now I am going to cut it in half cross-ways. Then we are bog to make
:14:04. > :14:15.one lot of plain cheese biscuits, the other half will be jalepenos.
:14:16. > :14:21.For the first lot, roll it out and trim the edges. You well also need
:14:22. > :14:26.beaten egg. Now brush the cheese pastry with the beaten egg and
:14:27. > :14:31.sprink well a little more parmesan. Cut it into small rectangles.
:14:32. > :14:39.For the remaining cheese pastry, I want to add a little extra
:14:40. > :14:43.something, a slice or two of jalepeno pepper. That really makes
:14:44. > :14:48.them tingle. Again coat it with the egg.
:14:49. > :14:54.Put on a slice of jalepeno and again sprinkle with the parmesan. Then
:14:55. > :15:00.both biscuits are going into the oven for ten minutes.
:15:01. > :15:07.That's good. I am very pleased with those, even
:15:08. > :15:11.though I say so myself. Crunchy, cheesy, as they should be.
:15:12. > :15:20.Melt in the mouth. They are so morish! Every ingredient
:15:21. > :15:24.in my kitchen is important. Some make appearances more than others.
:15:25. > :15:29.But the one that is always at my finger tips is salt.
:15:30. > :15:33.A little bit of time spent in the week means you will have something
:15:34. > :15:37.really special for the weekend. If you like the texture of smoked
:15:38. > :15:43.salmon, this should suit you too. I like the way that I'm going to do
:15:44. > :15:47.this. It is all going to happen in the container that I bought the fish
:15:48. > :15:54.in. I find that satisfying. I am going to take the fish out and pop
:15:55. > :16:00.it here. You need 500 grams of centre-cut salmon fillet. The bones
:16:01. > :16:05.removed. Salmon and dill make the perfect marriage. They always have.
:16:06. > :16:10.Whoever thought it would go well with the salmon in the first place
:16:11. > :16:16.is genius it is terrific. I love the flaky salt. The correspondent
:16:17. > :16:21.texture helps to the draw the moisture from the fish. The unique
:16:22. > :16:27.taste in the salmon is the sweet and salty combination. To complete the
:16:28. > :16:41.process, add a little vodka or gin and pepper, a lot of white pepper.
:16:42. > :16:49.Just keep going until you think it is enough, and then go a little
:16:50. > :16:55.more. You can'tover do it. Place half the whizzed mixture into the
:16:56. > :17:00.container, then lay the salmon flesh side down and cover with the rest.
:17:01. > :17:05.That's it. Very easy. Now pop it in the fridge
:17:06. > :17:13.for a couple of days, turning it over now and then.
:17:14. > :17:22.When the salmon is ready, make the traditional garnishes. A cucumber
:17:23. > :17:27.salad and some mustard sauce. Add some caster sugar, a little salt and
:17:28. > :17:33.a generous grinding of white pepper before mixing it together. Finally,
:17:34. > :17:42.add a little white wine vinegar. Put it into a small bowl and leave
:17:43. > :17:49.in the fridge for been about an hour. This should be served very
:17:50. > :17:55.cold. For the mustard sauce, begin with Dijon mustard. Once again, sea
:17:56. > :17:59.salt, white pepper and some sugar. A squeeze of lemon to brighten the
:18:00. > :18:04.flavour. Add a touch of dried dill, then mix
:18:05. > :18:11.it all together. Now we are going to make this like a
:18:12. > :18:20.mayonnaise with perfectly ordinary salad oil, not olive oil. Whisk in
:18:21. > :18:28.the light oil into the eggs until you have a loosely mixed sauce.
:18:29. > :18:34.Good, the sauce is done. The salt has now cured the salmon. The dill
:18:35. > :18:36.has delicately flavoured it. The colour has changed to a nice deep
:18:37. > :18:43.orange. Now you need to rinse the fish.
:18:44. > :18:59.It doesn't matter if a few specks of dill are left behind. I want to get
:19:00. > :19:05.rid of the excess. Long strokes with a serrated knife. A pretty plate of
:19:06. > :19:19.food. Perfect with the sauce. And a perfect thing to eat with the graph
:19:20. > :19:24.grav is buttered rye bread. -- the perfect thing to eat with the
:19:25. > :19:34.gravadlax is buttered rye bread. Lovely, a really nice combination. A
:19:35. > :19:38.winner, really. And of course, there is more from
:19:39. > :19:45.Simon on next week's show. Right it is time to find out if Katie is
:19:46. > :19:50.eating food heaven or food hell. We know you love beef stew and
:19:51. > :19:55.dumplings, but food hell on the other hand is a big pile of parsley.
:19:56. > :20:02.That could be transformed into a soup with peas. It was up to these
:20:03. > :20:08.guys to decide. It was 2-0 to everyone at home. They were all kind
:20:09. > :20:13.to you, all of them chose the beef. Ching can you deal with the carrots.
:20:14. > :20:18.The first thing I need to do is get the beef on the go.
:20:19. > :20:24.So a little flour. Get this started in the hot pans over here.
:20:25. > :20:30.Cut the onions in half, Rene. That would be great. We need to seal off
:20:31. > :20:34.the beef. I very feel very spoiled with lots
:20:35. > :20:38.of people cooking right now. You are used to lots of people
:20:39. > :20:44.around you in big budget things. You have the new drama. Tell us about
:20:45. > :20:51.it? It is called Dracula on Sky Living on Thursday at 9.00pm. It is,
:20:52. > :21:00.I don't want to say a new take on an old story but it does use Bram
:21:01. > :21:05.Stoker's book, it is a co production. The best of British
:21:06. > :21:08.drama with American dwlits and gloss over it. So if you see it looks like
:21:09. > :21:13.a film. Made by the same people that make
:21:14. > :21:29.Downton Abbey? Yes, it is. It was a seven-month shoot in
:21:30. > :21:33.Budapest for ten episodes. We have Jonathan Ree contribution e mires
:21:34. > :21:44.working on it as well, he is playing Dracula. The perfect casting.
:21:45. > :21:54.It is weird to do Dracula, I have known Johnny for six years, it is my
:21:55. > :21:58.first job in film next to him. People now it so well, Dracula. They
:21:59. > :22:03.are trying to make a new version of it. It has been done so many times,
:22:04. > :22:07.how do you make it different? The fact it has been done so many times,
:22:08. > :22:14.shows the enduring popularity. How good a story it is. The twists you
:22:15. > :22:18.can take on it. The bases of the story is so good. Probably because
:22:19. > :22:23.it is set in Yorkshire, I don't know. That is why it is so good.
:22:24. > :22:28.See, Yorkshire is coming back. Bur there is a connection between
:22:29. > :22:38.Dracula and Yorkshire. Yes, Whitby is in Yorkshire, but it
:22:39. > :22:43.is such a ied, book, you can pull so many levels out. Our version is
:22:44. > :22:48.another one of it. It is different, new, visually stunning. The
:22:49. > :22:53.performances are amazing. You can turn on and watch it and indulge.
:22:54. > :22:59.But that must be great as an actor to know you have the part. There are
:23:00. > :23:03.big budgets in this? The creativeness behind it. The budgets,
:23:04. > :23:07.having the guys who worked on Downton Abbey. The producers said
:23:08. > :23:13.that all of it together was a no-brainer and you hear that Johnny
:23:14. > :23:18.is playing Dracula. You think, if anyone can do it, that man, probably
:23:19. > :23:23.as he is Irish. We are basically taking over! When is it aired now?
:23:24. > :23:29.You are two episodes in. The second episode was on Sky Living. The third
:23:30. > :23:37.is next Thursday at 9.00pm. Fantastic. You can get it on demand.
:23:38. > :23:42.If you miss it, Sky Demand, you can keep watching it. I like to store
:23:43. > :23:47.them up and watch them in one go with a lot of chocolate or beef
:23:48. > :23:55.stew! People watching this will have seen you in other things, WE.
:23:56. > :24:04.Madonna was a huge part of that? She directed it. And with Andrew berg,
:24:05. > :24:10.which was astonishing and I did Merlin with the BBC. I owe my life
:24:11. > :24:14.to that show. It was amazing to be a part of something like that. It was
:24:15. > :24:18.such a cultural thing. In so many countries. It is nice that I will
:24:19. > :24:22.always have that. And to recap what has happened. I
:24:23. > :24:27.have browned off the beef. That is in there with the red wine. The
:24:28. > :24:33.onions are in there. The stock, the bay leaves. Basically, we just cook
:24:34. > :24:40.this. What the guys are doing is the little dump dump with thyme. This
:24:41. > :24:47.goes now into the oven for a good hour.
:24:48. > :24:54.And then cook it for another hour-and-a-half to 45 minutes when
:24:55. > :25:05.the dumplings go in. The secret is not to make them too wet or dry. So,
:25:06. > :25:15.what is next after, this Katie? We have seen you as a vampire, what is
:25:16. > :25:20.next for you? I have finished a film, an Indie film called Leading
:25:21. > :25:26.Lady. That was nice after Dracula. Now we are hoping to do a second
:25:27. > :25:30.season. The most amazing seven months. I would do anything to work
:25:31. > :25:35.with the guys again. So, it has been left with a story
:25:36. > :25:40.line that you can go back to? You will have to watch. Stay tuned for
:25:41. > :25:45.the next seven weeks and find out. You will not be disappointed though,
:25:46. > :25:48.promise. Especially with my character.
:25:49. > :25:54.So in the reduction I have sugar, salt, water, butter. I want to glaze
:25:55. > :26:00.the carrot at the end. So this is a very healthy meal? When
:26:01. > :26:09.I do this bit? Throwing on all of the butter on to the carrots? Well,
:26:10. > :26:13.we have nice small dumplings. Lady-like.
:26:14. > :26:16.See, you clearly have not been north of the border, that is where I come
:26:17. > :26:24.from. What is this? That is a bread roll.
:26:25. > :26:28.These are bite size. These are elegant.
:26:29. > :26:34.Seriously, that is a dumpling. Not in his restaurant.
:26:35. > :26:38.So what is this, then? We poach them like this size and then they fit on
:26:39. > :26:43.the spoon. Elegant. You don't want to give this
:26:44. > :26:57.size to a lady. I am thinking of myself!
:26:58. > :27:11.You know it is getting very competitive between the whole
:27:12. > :27:18.Yorkshire thing. I don't need those dumples, I have
:27:19. > :27:22.them already. While you lot are wafing away. There is your beef stew
:27:23. > :27:26.and dumplings. This is so good. I am so happy I
:27:27. > :27:33.can't even tell you. Right, we have wine to go with this.
:27:34. > :27:43.A Puy de Dome Pinot Noir from Majestic. It is priced at ?8. 99.
:27:44. > :27:46.Happy with that? This is so good. The dumples have to be a decent
:27:47. > :27:51.size. I prefer them smaller.
:27:52. > :27:56.I know you have lost your luggage, so I had these ready for you. I have
:27:57. > :28:01.got you... You can travel around the world wearing this. I thought now
:28:02. > :28:13.you have lost your luggage, you can wear that. OK? What does it say? You
:28:14. > :28:21.may be number one but that place is still number three.
:28:22. > :28:30.There you go. You have one each. And Lars is not missed out. I have one
:28:31. > :28:33.for Lars as well. Well, that's all from us today on
:28:34. > :28:36.Saturday Kitchen Live. Thanks to Ching-He Huang, Atul Kochhar, Rene
:28:37. > :28:40.Redzepi and Katie McGrath. Cheers to Susy Atkins for the wine choices!
:28:41. > :28:41.All of today's recipes are on the website. Go to:
:28:42. > :28:44.bbc.co.uk/saturdaykitchen. You can enjoy more great recipes tomorrow on
:28:45. > :28:48.BBC2 in our Best Bites programme. That's at the earlier time of
:28:49. > :28:53.9.30am. We'll see you next week, live, at our usual time of 10am. In
:28:54. > :28:55.the meantime, have a great day and enjoy the rest of your weekend. Bye!