:00:08. > :00:18.Good morning. Sit tight and enjoy your weekly fix of fantastic food
:00:18. > :00:33.
:00:33. > :00:37.from some of the world's best chefs. This is Saturday Kitchen Live!
:00:37. > :00:40.Welcome to the show. Cooking with me, live, in the studio are two
:00:40. > :00:44.brilliant British chefs. First, the Birmingham man whose unique
:00:44. > :00:48.culinary style has helped him win a coveted Michelin star. It's the
:00:48. > :00:51.yummy Brummy, Glynn Purnell. Next to him a man who's been serving his
:00:51. > :01:00.Michelin starred menu to the diners at Morston Hall for 20 years. It's
:01:00. > :01:05.Norfolk's finest, Galton Blackiston. Good morning to you both. Morning,
:01:05. > :01:10.James. So, Glynn what are you cooking for
:01:10. > :01:15.us today? I'm cooking a picnic! What are you doing? Well, a man of
:01:15. > :01:21.your age. We can talk about it later. We are doing a nice piece of
:01:21. > :01:27.brill with lettuce and onion and watercress. Very simple and springy.
:01:27. > :01:32.The way of cooking lettuce is the way that the French do it? We are
:01:32. > :01:37.using a blowtorch, but if you have a barb queue, you can do it like
:01:37. > :01:42.that as well. Galton, follow that? It is all
:01:42. > :01:52.about the beef. And unusual for you, Wagyu beef?
:01:52. > :01:53.
:01:53. > :02:00.Yes it is from suf oak. It is -- Suffolk.
:02:00. > :02:07.From Japan it can be expense sniv Yes, it can, I don't touch it. So I
:02:07. > :02:10.go for the feather blade. It is also about the great Norfolk new So
:02:10. > :02:13.two delicious dishes to look forward to and we've got our line-
:02:13. > :02:15.up of fantastic foodie films from the BBC archive for you too.
:02:15. > :02:21.Potatoes. Today we've got Rick Stein, Celebrity Masterchef, and,
:02:21. > :02:24.the genius, Mr. Keith Floyd. Now, our special guest today is a star
:02:24. > :02:27.of both stage and screen with appearances in movies like Captain
:02:27. > :02:30.America and W.E. But to BBC viewers she's best known for her roles in
:02:30. > :02:37.the recent legal drama Silks and as Anne Boleyn in the unforgettable
:02:37. > :02:43.series, The Tudors. Welcome to Saturday Kitchen, Natalie Dormer.
:02:43. > :02:51.Great to have you on the show, you are sure to be the busiest actress
:02:51. > :02:57.on the show, surely? Was this the first career you wanted to do?
:02:57. > :03:04.wanted to study at Cambridge? I think that my parents did, but I
:03:04. > :03:10.knew in my heart of hearts that I wanted to be an actress. It was a
:03:10. > :03:16.struggle to get you to study acting, but after that it has gone crazy?
:03:16. > :03:23.It has paid off. After ten years of hard work, I am reaping the rewards
:03:23. > :03:28.and the benefits. So, you are here to eat. At the end
:03:28. > :03:34.of today's programme we are cooking food heaven or food hell. It is
:03:34. > :03:41.based on your favourite ingredient. So, food heaven what would that be?
:03:41. > :03:44.My food heaven would be pork. Crackling? Yeah. I love, I adore
:03:44. > :03:49.slow-roasted pork. The way it is so tender and falls
:03:49. > :03:54.off the bone. It is such a brilliant meal for socialising with
:03:54. > :04:01.friends. We don't have that today! I know! I
:04:01. > :04:08.know that the whole five-hour slow- roasting we have not got. What
:04:08. > :04:14.about the dread ed -- dreaded food hell? That is poached salmon.
:04:14. > :04:20.Why? There was a bad experience when I was shooting the The Tudors.
:04:20. > :04:25.I made a mistake in a scene to put a piece of the poached salmon
:04:25. > :04:31.dressed for the table in my mouth. It was meant to be shot in an hour
:04:32. > :04:38.and a half it ended up taking six hours due to lighting issues, so I
:04:38. > :04:45.had this warm, what had been cold poached salmon because of the
:04:45. > :04:52.lights. Iate it for hours and it was an emotional recall there now!
:04:52. > :04:55.So, either pork or salmon for Natalie.
:04:55. > :04:57.For her food heaven I'm going to take my inspiration from the far
:04:57. > :05:00.east, in particular Thailand. I'll mix minced pork with ginger,
:05:00. > :05:03.coriander, lime juice and garlic. Shape them into little patties,
:05:03. > :05:06.cover them in breadcrumbs and deep fry them. They're served with a pan
:05:06. > :05:11.fried pork fillet and a home made chilli dipping sauce. Or Natalie
:05:11. > :05:14.could be having food hell, salmon. I'll poach the fish in milk infused
:05:14. > :05:17.with onion, peppercorns, cloves and bay leaves. Then use the milk to
:05:17. > :05:27.make a simple parsley sauce and serve with sauteed leeks and a
:05:27. > :05:30.
:05:30. > :05:34.wedge of lemon. Looks like something from The Tudors. You'll
:05:34. > :05:37.have to wait until the end of the show to find out which one Natalie
:05:37. > :05:40.gets. So, let's meet our other chefs table guests. As usual
:05:40. > :05:49.they're two Saturday Kitchen viewers. Judith, you wrote in. Who
:05:49. > :05:55.have you brought in with you today? I brought my sister, Carole.
:05:55. > :06:05.You are a keen skier? I love skiing. You should try it.
:06:05. > :06:08.
:06:08. > :06:13.No! Too big! And Judith, also your sister is a fitness fanatic. Two
:06:13. > :06:18.marathons? Are you doing the London Marathon this year? No, two is
:06:18. > :06:22.enough. More than most would do. Sounds good to me. Of course, if
:06:22. > :06:27.you have questions, fire away and you are helping to decide what
:06:27. > :06:37.Natalie is eating at the end of the show if you have a question for us,
:06:37. > :06:40.
:06:40. > :06:44.If you get on to the show we are asking you if Natalie should be
:06:44. > :06:53.getting food heaven or food hell. So start thinking. Have you done
:06:53. > :07:00.any filming in Birmingham? Not yet, more is the pity! First, let's get
:07:00. > :07:07.cooking. At the hobs is the man behind his own Birmingham-based
:07:07. > :07:12.culinary empire it is Glynn Purnell. Welcome, Glynn.
:07:12. > :07:16.I have two restaurants and a cocktail bar.
:07:16. > :07:23.cocktail bar. So, on the men sue what? I want you
:07:23. > :07:27.to crack on with the onion. Shred it and then cook it down slow in
:07:27. > :07:30.butter. This is brill. It is similar to
:07:30. > :07:35.turbot. Obviously size, the brill, the
:07:35. > :07:42.turbot can be huge? This is slightly smaller. There are four
:07:42. > :07:48.fillets. I will take the one fillet off.
:07:48. > :07:55.It is a nice white fish. It is a little cheaper than turbot. If you
:07:55. > :07:59.go to a good fishmonger you can get You are using a filleting knife
:07:59. > :08:04.there? Yes. We are just going to take that off.
:08:04. > :08:10.So you want the onions cooked in a little bit of butter? Yes. Then
:08:10. > :08:20.shred some spring onions. We have leeks, but you are not a fan of
:08:20. > :08:22.
:08:22. > :08:28.leeks. I will leave them off for an
:08:29. > :08:36.attractive female! Are you blushing?! I nearly took my finger
:08:36. > :08:42.off then! So it is becoming popular to use this. Brill is a nice fish.
:08:42. > :08:47.Also, I generally get fish off the day boats.
:08:47. > :08:51.So we know it is sustainable and all the rest of it
:08:51. > :08:56.What about in Norfolk? We Tuesday caught in the North Sea, a great
:08:56. > :09:01.fish. We use this from Devon. So we get a
:09:01. > :09:05.lot of deon and Cornish. It is cheaper? Yes, it is a lot
:09:05. > :09:10.cheaper. So, we put a little bit of flour to
:09:10. > :09:16.get a nice colour on the fish. will the flour do to this? Because
:09:16. > :09:20.it is a light dusting. It will slightly caramelise it. Adding
:09:20. > :09:24.colour and texture to it. What we do is put the flour on
:09:24. > :09:29.there and rub a bit of oil over the top as well.
:09:29. > :09:36.You want chicken stock in there? Yes, cook it right down, James. We
:09:36. > :09:43.put the fish in. So just in oil? Seasoning in there?
:09:43. > :09:49.I always season after. If you put loads of salt on, you go like this,
:09:49. > :09:54.it goes all over the place, you might as well lick the pan. I don't
:09:54. > :09:59.recommended that. So we pan-fry the fish and we have our onions on.
:09:59. > :10:04.Now, the spring onions you are putting into the dish later? Yes,
:10:04. > :10:10.we bring the dish down, then add it in with chives and creme fraiche at
:10:10. > :10:18.the end. So we have a bit of boiling water...
:10:19. > :10:28.That is for the leeks. These are baby leeks? Yes.
:10:29. > :10:31.
:10:31. > :10:40.Is this the kind of dish that is on at Purnell's? You are in different
:10:40. > :10:45.flavours, you have a drink that is like a roast dinner? Yes it is a
:10:45. > :10:50.drink. I have alcohol, rended down with fat and pour it into the
:10:50. > :11:00.alcohol... You are really selling this! Norfolk is not ready for this
:11:00. > :11:01.
:11:01. > :11:07.yet! It is lamb fat. We do it with duck and do a duck a
:11:07. > :11:14.la orange. But the food that you serve in the
:11:14. > :11:22.restaurant it unusual. You have some of the dishes, the corn flake
:11:22. > :11:27.one? There is a dish with smoked haddock, milk, Corn Flakes, poached
:11:27. > :11:33.egg yolk, you have to eat it to believe it James has had it, he is
:11:33. > :11:37.not the biggest fan. But we are really into
:11:37. > :11:42.sustainability. So the way that we use electricity, the heating. The
:11:42. > :11:47.lights, the way that we get rid of our rubbish, all of that sort of
:11:47. > :11:52.stuff. That is what the Young Vic theatre is doing with the play that
:11:52. > :11:56.I'm doing it is a programme of sustainable eco friendly theatre.
:11:56. > :12:02.I think is important. Obviously, as well, when you look at the
:12:02. > :12:10.electricity bills they are massive. It is a reason to look at
:12:10. > :12:16.sustainability. We have gone all electric at Purnell's.
:12:16. > :12:24.Right, there we go, the lettuce on there and can you get the blowtorch
:12:24. > :12:29.So, the fish you cook on one side? 90% on one side. Then we add in a
:12:29. > :12:35.little bit of butter. The onions are coming down.
:12:35. > :12:45.4-1 you want this? Yes, so one part vinegar, four parts oil.
:12:45. > :12:50.A touch of lemon juice. Now this way of charring the
:12:50. > :12:56.lettuce, the French do this a lot. They braise the lettuce a lot?
:12:56. > :13:04.You can do it with most lettuce, but ideally you want something with
:13:04. > :13:08.a nice stem tonne. This is Cos lettuce. You get fantastic Cos
:13:08. > :13:16.lettuce from England. It can be done on the barbeque as
:13:16. > :13:20.well. It is lovely. With the Little Gems, that is really nice.
:13:20. > :13:30.We will blister that up. If you would like to ask a question
:13:30. > :13:35.
:13:35. > :13:40.on the show, call the number: You can put your questions to us live.
:13:40. > :13:44.All of the recipes are on: So, you basically are getting colour on
:13:44. > :13:50.these first of all. Then you want them under the grill.
:13:50. > :13:59.Yes. The fish is cooked. We are going to use the same pan. So
:13:59. > :14:09.another knob of butter in the pan. Pop those leeks under the grill.
:14:09. > :14:12.
:14:12. > :14:16.The onions are coming down. Ideally we cook them in 90% of butter.
:14:16. > :14:26.I only have six minutes today. You have seven minutes, is that because
:14:26. > :14:34.you are older. Talking about age, we went for a beer, and there was
:14:34. > :14:39.an ABBA tribute band. He could not stop singing. The two people doing
:14:39. > :14:46.it had Scandinavian accents. One was from Leicester and one was from
:14:46. > :14:52.Cardiff! But we had a good time, didn't we Galton? You were the best
:14:52. > :14:59.Dancing Queen, I must admit. Can we get on with the food!
:14:59. > :15:04.ready, chef! Whrak all of that in there.
:15:04. > :15:14.-- whack. What is that? That is a nice big
:15:14. > :15:16.
:15:16. > :15:21.dollop of creme fraiche. We are cooking that down. Salt and pepper.
:15:21. > :15:31.And we have the fish cooked. Now, obviously the creme fraiche is
:15:31. > :15:34.
:15:34. > :15:42.quite rich so we are going to make a little just -- juice with the
:15:42. > :15:46.lemon and deglaze the pan. Ready to go? Ready when you are.
:15:46. > :15:51.I'll do that. A spoon for the lettuce. So, that
:15:51. > :15:59.is the dressing that we made. One part of the vinegar and four parts
:15:59. > :16:09.to oil. A little bit of the fondue.
:16:09. > :16:12.
:16:12. > :16:18.So they are cooked without colour? Yes, no colour. So sweated down.
:16:18. > :16:26.Looks good. You cooked that almost on one side
:16:26. > :16:36.all the way through? Yes. We won't put the leeks on. Small mercies!
:16:36. > :16:37.
:16:37. > :16:45.0 to me, James! Do you have some watercress for me.
:16:45. > :16:54.Yes, it is there! 2-0 to me, James. People get aggressive when they
:16:54. > :17:04.start losing! I think that I deserve a point for the shirt,
:17:04. > :17:05.
:17:05. > :17:09.though? 2-16789 You can finish my dish for me.
:17:09. > :17:17.-- 2-1. We have a lovely piece of roast
:17:17. > :17:27.brill. A little fondue of onion with grilled lettuce and some...
:17:27. > :17:28.
:17:28. > :17:33.Leeks! Yes, done! It was on his recipe.
:17:33. > :17:37.Some people just cheat! There you go, dive into that one.
:17:37. > :17:44.Don't eat the leeks. I will eat around the leeks.
:17:44. > :17:54.I don't know if you have tried this type of fish before? It is delicate.
:17:54. > :17:55.
:17:55. > :17:59.You can get big ones. They are really -- they can be really big
:17:59. > :18:03.ones as well. This one, the turbot is cooked on
:18:03. > :18:10.the bone, but this one you can fillet it off nicely.
:18:10. > :18:13.Happy with that? That's the second Happy with that? That's the second
:18:13. > :18:18.mouthful. Right we need wine to go with this.
:18:18. > :18:25.We sent our wine expert Susie Barrie, so what did she choose to
:18:25. > :18:31.go with Glynn's brilliant brill? This week I'm in Godalming. The
:18:31. > :18:41.town is behind me. We need wines for this morning's show. What a
:18:41. > :18:42.
:18:42. > :18:51.great excuse to shop! With a delicate fish like Glynn's brill. I
:18:51. > :18:56.am definitely looking for a white wine. Something like this Muscadet
:18:56. > :19:01.would be ideal, if Glynn was cooking fish with a salad, but with
:19:01. > :19:05.the onions, the creme fraiche, I need more concentration to cope
:19:05. > :19:09.with the creme fraiche and the buttered onions. Here it is, the
:19:09. > :19:15.Cune Barrel Fermented Rioja Blanco. It has the rounded and refreshing
:19:15. > :19:19.character that Glynn's dish needs. White Rioja is not nearly as well-
:19:19. > :19:23.known as the red. It is a mind field as to what style of wine you
:19:23. > :19:31.are buying when you pick a bottle up it can be anything from young
:19:31. > :19:35.and fruity to aged and oaky. So look for the clues. When it says
:19:35. > :19:38.barrel-firmented, you ne it will be tasting of oak.
:19:38. > :19:42.-- know. That is lovely with honey and
:19:42. > :19:48.lemons. What is important about this wine, is that it has enough
:19:48. > :19:52.concentration to cope with the creamy intensity of the onion
:19:52. > :19:59.fondue, but not too powerful to overwhelm the delicate flavour of
:19:59. > :20:05.the brill. It has lots of fresh acidity which picks up on the
:20:05. > :20:08.scorched salad. Glynn, here it is, a wonderful
:20:08. > :20:14.white Rioja to match your brilliant, Brummy brill.
:20:14. > :20:21.It is going down well. What do you reckon to this? I think that the
:20:21. > :20:29.dish is amazing! The wine! It is beautiful. Obviously the company as
:20:29. > :20:34.well. Yourself, James! �6.99, a bit of a bargain? Yes, I think it is
:20:34. > :20:39.really good. Especially with the lettuce.
:20:39. > :20:42.Right, later on, Galton has a stunning recipe to show us, what is
:20:42. > :20:44.it again? It is wagyu beef with shallot rings, beetroot puree curly
:20:44. > :20:49.kale, sauteed potatoes and beef jus. All sorts happening.
:20:49. > :20:59.There you go, Norfolk on a plate. Now it is time for more of Rick
:20:59. > :21:04.
:21:04. > :21:13.Stein's heroes, he is in Dorset of Dorset, to a blueberry farm
:21:13. > :21:19.and they are a cultivated form Back in 1949, there was a parson
:21:19. > :21:23.so he put an advert ina little newspaper, trade magazine, horticultural trade magazine,
:21:23. > :21:30.and said anybody in Britain couldhave 100 plants for free, as a gift.-Only four people took up the offer.
:21:30. > :21:35.My father was one of them, and those 100 plants thrived.
:21:35. > :21:40.Autumn is my favourite season. I love picking ripe fruit from bushes and trees.
:21:40. > :21:43.I think blueberries are typically American -
:21:43. > :21:49.they're easy on the eye, they're sweet, plump, they are over-juicy and now they are over here!
:21:49. > :21:54.They have got a flavour which is all their own, totally addictive
:21:54. > :22:00.and above all else, I think they are so versatile.
:22:00. > :22:05.Now, this is a blueberry compote and it works a treat.
:22:05. > :22:09.First, you add some orange zest, then the juice of about one lime.
:22:09. > :22:14.Then a cup or so of sugar and about half a pint of water.
:22:14. > :22:21.You put that all in a pan and you put it on a very gentle heat and bring it up to the boil very slowly.
:22:21. > :22:26.The object is to poach the blueberries, but not have them bursting on you.
:22:26. > :22:32.As it begins to foam, stir it around and then pour in some arrowroot.
:22:32. > :22:36.As you know, that will thicken it very slightly.
:22:36. > :22:41.But the great thing about arrowroot- is that it keeps the juice clear.
:22:41. > :22:45.Pour that into a bowl and let it cool down a little.
:22:45. > :22:49.You are going to serve this with some yoghurt ice-cream. I love yoghurt ice-cream.
:22:49. > :22:57.You are going to serve, of course, the ice-cream cold, but the compote slightly warm.
:22:57. > :23:01.The contrast between the sweet acidity of the blueberries
:23:01. > :23:11.and the creaminess of the yoghurt works so well.
:23:11. > :23:21.
:23:21. > :23:23.While I was washing the Hampshire mud off the Land Rover,
:23:23. > :23:25.the red rollers made me think of red-hot chilli peppers in the blistering sun.
:23:25. > :23:28.Well, not exactly in Sussex on a damp summer afternoon.
:23:28. > :23:30.But that's what I like about the British - we put up with the weather and have fun anyway.
:23:30. > :23:35.I'm off to a hot chilli festival in the village of West Dean. I was amazed by the attendance here.
:23:35. > :23:38.Many cultures keep to their own cuisine,
:23:38. > :23:45.but maybe it's because we are a trading nation that we are so alive- to the cooking of other countries.
:23:45. > :23:48.This festival is run by Jim Buckland and Sarah Wayne.
:23:49. > :23:58.Come on, Chalkie. I don't know whether Chalkie likes chilli. Probably not.
:23:59. > :24:01.
:24:01. > :24:10.We have a bit of a love affair with- chillies in Britain, sparked off by the popularity of Indian cuisine.
:24:10. > :24:12.Ah, here's some food! I might try and buy some.
:24:12. > :24:15.This looks good. ..Can you just tell me what we have got here? Minced pork. Minced pork and chilli.
:24:15. > :24:19.And here? Green vegetable curry.It's made out of fresh chilli paste.
:24:19. > :24:24.And this one? This is a red vegetable curry. Right.
:24:24. > :24:33.I like the look of that one. What's- that again? Chicken with red chilli- paste. Could I have some of that?
:24:33. > :24:39.People come from long distances, from North Yorkshire, the WestMidlands... Scotland, in the past.
:24:39. > :24:45.And beyond. What do you think attracts them, why is chilli so interesting to the younger people?
:24:45. > :24:48.It's sexy.
:24:48. > :24:52.They are bright colours, aren't they, red and orange?
:24:52. > :25:02.And they're shiny and, "Touch me", they say. I agree!
:25:02. > :25:05.
:25:05. > :25:07.What is it about chillies we love? The spice and flavour.
:25:07. > :25:11.I love the fact that they are so fiery and hot, real zingy, give you a real kick.
:25:11. > :25:14.Hot things are spiky and it spikes you up, stimulates your taste and makes you feel...
:25:14. > :25:18.a good fellow.
:25:19. > :25:24.I'd never thought of it like that. Yes, it does perk you up. I am sure this dish will prove that.
:25:24. > :25:28.First, these are raw prawns. A bit tricky to work with because they are a bit slippery.
:25:28. > :25:34.You twist off the head and then just ease the back shell by getting your thumb under the legs
:25:34. > :25:40.and just pulling them away in pieces. It comes away in three or four little plates.
:25:40. > :25:45.When you get down to the tail, pull the tail off.
:25:45. > :25:52.Then, because I want them to go a long way, I am going to cut them in half lengthways like that.
:25:52. > :26:01.And then if there's a little bit of gut in there, just pull that out.
:26:01. > :26:05.Here's my wok. It's not actually a wok. It's a chef's pan, which is like it,
:26:05. > :26:09.but you can use for lots of other things as well. Into there goes some sunflower.
:26:09. > :26:13.You can use groundnut - oil that doesn't taste of very much.
:26:14. > :26:17.Garlic, plenty of that. Fry that up hard, and ginger.
:26:18. > :26:26.Look - it's just beginning to brown- at the edges - so in go the prawns - two big handfuls.
:26:26. > :26:30.Stir those in. Immediately they are- beginning to change colour.
:26:31. > :26:38.Also I am trying to coat as much of the prawn as possible with this delicious reduced sauce.
:26:38. > :26:43.Next in there, lots of chilli.
:26:43. > :26:47.These are just supermarket chillies, Dutch red - about number 6 on the Scoville scale!
:26:47. > :26:52.Why chillies? Why stir-fry? I regard it as part of our cuisine now. In go some kaffir lime leaves.
:26:52. > :26:59.Thai kaffir lime leaves. A bit of sugar - this is a Thai-influenced dish after all.
:26:59. > :27:03.And then some lemon grass.
:27:03. > :27:06.The great thing about Thai food is that you have all these contrasting flavours.
:27:06. > :27:11.Now, what are they? Sweet...hot...
:27:11. > :27:15.spicy...sour...and salty.
:27:15. > :27:18.And all those flavours are in this dish.
:27:18. > :27:21.And in with some coconut cream.
:27:21. > :27:27.Next fish sauce - absolutely essential - and, of course, that's the salty element in Thai food.
:27:27. > :27:30.About two tablespoons of that.
:27:30. > :27:34.That's fine. Next, some chopped, roasted peanuts.
:27:34. > :27:38.In a lot of Thai food and Vietnamese food you have a textural item like that.
:27:38. > :27:45.Often it's roasted rice or nuts, finely chopped up, so you get a bit- of a crunch. It's very satisfying.
:27:45. > :27:49.And lastly, a great big bunch of basil.
:27:49. > :27:55.This is ordinary basil, but Thai basil is better. It's stronger and wilts almost as soon as you add it,
:27:56. > :28:00.leaving a beguiling fragrance behind. This may look exotic,
:28:00. > :28:07.but ALL the ingredients - even the kaffir lime leaves - can be bought in your average supermarket.
:28:07. > :28:13.Like a lot of Thai dishes, it's served on a bed of crunchy green salad.
:28:13. > :28:16.That chilli festival was such fun.
:28:16. > :28:26.I fancy going back there next year and cooking this up and serving it up to all those enthusiasts.
:28:26. > :28:33.
:28:34. > :28:34.And
:28:34. > :28:35.And that
:28:35. > :28:39.And that curry
:28:39. > :28:43.And that curry would work really well with monkfish if you don't
:28:43. > :28:50.fancy prawns. Nour, for the masterclass this week, I thou that
:28:50. > :28:53.I would somehow you a favourite, which is meringues. It is a real
:28:53. > :28:59.crowd-pleaser. There are three ways of making
:28:59. > :29:04.meringues, I will turn this one into baked Alaska, but there is a
:29:04. > :29:08.cold one, where you add the same amount of sugar and you today cold
:29:08. > :29:13.to the mix with the egg whites. Then the hot meringue, where you
:29:13. > :29:18.warm the sugar up in the oven and sprinkle that over the egg whites
:29:18. > :29:23.as well. Or there is boiled meringue, which is often called
:29:24. > :29:28.Italian meringue, boiled in the water with a sugar syrup and poured
:29:28. > :29:30.over the egg whites. So, this is a standard way of
:29:30. > :29:35.So, this is a standard way of making our meringues.
:29:35. > :29:40.The first thing you have to do is to ensure that the Superbowl very
:29:40. > :29:45.clean. If there is any water or grease in the bowl, whatsoever it
:29:45. > :29:51.will cause the egg whites not to rise. You have to ensure that it is
:29:51. > :29:55.free, mainly, from water. Keep that well away. Then also grease. So
:29:56. > :30:00.wash and dry the bowl out very well before making your meringue. We
:30:00. > :30:06.will pop that straight on here and get it whifbging up. At this point
:30:06. > :30:09.you can add -- whisking up. At this point you can add some salt. It is
:30:09. > :30:15.entirely optional. But get this started. Now, I am
:30:15. > :30:21.changing this a little bit by adding two types of sugar. Always
:30:21. > :30:28.caster sugar, being that the grains are small. If you use the gran
:30:28. > :30:36.lated sugar you can taste it in the meringue. I am using halve caster
:30:36. > :30:39.sugar and halve icing sugar. That way it keeps it nice and light. So
:30:39. > :30:46.now slowly and gradually add our sugar.
:30:46. > :30:54.A tiny bit in there. And leave that to whisk up a little
:30:54. > :30:59.bit. I will get on to do the sauce. I am doing a passionfruit sauce. I
:30:59. > :31:03.am using passionfruit juice that you can buy from the supermarket. A
:31:03. > :31:07.touch of water and some sugar. I'm going to bring this to the boil.
:31:07. > :31:12.I'm going to thicken it with arrow root.
:31:12. > :31:16.There are two thickeners that a lot of people use. Corn flour is one.
:31:17. > :31:24.Also there is arrow root. Arrow root is good for this. If you want
:31:24. > :31:31.a sauce clear, you have to use arrowroot. If you want the sauce
:31:31. > :31:37.and you are not bothered about it being cloudy, you can use cornflour.
:31:37. > :31:41.Now, the meringue is ready. That is nice and firm.
:31:41. > :31:46.So gradually we start to add our sugar at this point. If you want
:31:46. > :31:54.sticky meringue, which a lot of people do when you have cooked it,
:31:54. > :32:00.you add one of two things into it. You add cornflour or vinegar.
:32:00. > :32:05.Vinegar? Yes, white wine vinegar. That way when you cook it, you end
:32:05. > :32:12.up with a sticky meringue. So I take in the icing sura now like
:32:12. > :32:19.this. Half now and nicks a little bit. Then add the other half.
:32:19. > :32:26.Just make sure you sieve it. There are little bits in icing
:32:26. > :32:35.sugar. So we started off low.
:32:35. > :32:39.Now gradually mix it even more. The icing sugar will create this
:32:39. > :32:46.lovely, silky meringue which is brilliant for our classic baked
:32:46. > :32:52.Alaska. There you have it. A masterclass in
:32:52. > :32:59.making meringues. Now, to cook them on their own, spoon it out and put
:32:59. > :33:04.it on a tray. Cook it for an hour- and-a-half on a low heat in the
:33:04. > :33:14.oven and you have meringue. That is great to see it done. My
:33:14. > :33:15.
:33:15. > :33:19.fancy is a massive fan of meringue. I -- my fiance is a massive fan of
:33:20. > :33:26.meringue. I have always been scared to do it.
:33:26. > :33:31.With the sauce, boil this down, and sieve it through and it is done. I
:33:31. > :33:36.mentioned when I talked about your career, that you were going to go
:33:36. > :33:41.to Cambridge to study history? but then I found myself at the age
:33:41. > :33:46.of 18 coming to the Big Smoke, cap in hand with a dream, a bit of a
:33:46. > :33:51.cliche story, really, but I went to drama school instead, classically
:33:51. > :33:56.trained and became an actress. But you have almost gone on to
:33:56. > :34:00.study history, there is not a lot you have not done in history with
:34:00. > :34:06.your career. Starting off like that it is difficult to get a job, but
:34:06. > :34:13.you were more or less straight into it, in this mega film Kasia Nova?
:34:13. > :34:18.Yes, I was lucky. I landed this film, Kasia Nova. It was an amazing
:34:18. > :34:22.opportunity for a 22-year-old girl. We shot in Venice. That is where I
:34:22. > :34:32.started to drink coffee! If you are going to learn to drink coffee
:34:32. > :34:38.anywhere, you start in Italy. So I'm a bit of a coffee snob now.
:34:39. > :34:43.-- Casanova. So, to find myself in one of the
:34:43. > :34:51.most beautiful cities in the world so, young with amazing actors.
:34:51. > :34:56.Then, you did Captain America, with Tommy Lee Jones, and then The
:34:56. > :35:03.Tudors it was originally an American series? It was, which the
:35:03. > :35:07.BBC brought over. That was just a gift for my love of
:35:07. > :35:14.history. It was like the amalgamations of my two passions.
:35:14. > :35:19.So I had a ball. I found myself in Ireland for two years. So I am now
:35:19. > :35:27.honourary Irish. I spent a lot of time in Ireland, in Dublin.
:35:27. > :35:32.Did you drink Guinness in Ireland? Coffee in Italy... That is the
:35:32. > :35:36.beauty of being an actor. You find yourself in places doing things you
:35:37. > :35:44.would not necessarily otherwise have done. It is the same in
:35:44. > :35:50.cooking! And the same in Norfolk! In your career, you have done so
:35:50. > :35:57.many different things from BBC Three, the Silks, there have been
:35:57. > :36:07.so many things? I like to challenge myself and people's perceptions of
:36:07. > :36:08.
:36:08. > :36:14.me. So the modern Sci-Fi horror that I did. That was a lot of fun
:36:14. > :36:19.to do. A lot of people stick with one
:36:19. > :36:24.thing and get that right, move on to the next, but there was the
:36:24. > :36:28.theatre? Yes, two years ago, I had trained, the stage was the reason
:36:28. > :36:32.that I became an actress it was just the way that I worked out that
:36:32. > :36:37.most of my work had been on camera, but I was given the opportunity to
:36:37. > :36:46.go on stage at the Young Vic theatre in a production by the
:36:46. > :36:54.European bastion of theatre, a director called Luke Bondi. Sweet
:36:54. > :36:59.Nothings. Which was my first foray on to the stage. This is brilliant
:36:59. > :37:06.that the Young Vic have invited me back. They have given me a lead. So
:37:06. > :37:16.I find myself on the Young Vic stage for the next month in the
:37:16. > :37:21.smaller auditorium space, and we open next week after Miss Julie,
:37:21. > :37:27.the amazing Patrick Marbler play. It is amazing.
:37:27. > :37:33.This one, there is only three of you in the entire cast? It is
:37:33. > :37:43.intense. It is an hour half straight through, there is no
:37:43. > :37:43.
:37:43. > :37:48.interval. It is a three-hander and with me and a great actor called
:37:49. > :37:53.Kieron Bewe. It is a love story that ticks place in one evening in
:37:53. > :37:57.1945, in the general election, there was a landslide and Winston
:37:57. > :38:01.Churchill lost to Clement Attlee. So it was a few months after we won
:38:01. > :38:08.the war. The country was in a turmoil, having a bit of a social
:38:08. > :38:18.revolution. So the play is about Miss Julie is the daughter of a
:38:18. > :38:28.Labour peer, she descends into the kitchen and there is this sort of
:38:28. > :38:30.
:38:30. > :38:36.mental and at some points fiscal fights between here and the
:38:36. > :38:46.chauffeur, John. It is intense, about class, power, sex. All of
:38:46. > :38:47.
:38:47. > :38:51.that stuff! When can we go! Now, there we have it, baked Alaska! And
:38:51. > :38:58.all I have done is basically cover the ice-cream with the meringue and
:38:58. > :39:05.we take the sauce, the passionfruit pulp. I have added the seeds to it.
:39:05. > :39:10.When you buy passionfruit, go for the one with the wrinkley skin. No
:39:10. > :39:16.comment from over there on the chef's table. Go for the wrinkley
:39:16. > :39:19.skin, it means that it is ripe. Now a little bit of mint over the top
:39:19. > :39:24.of that. There you have a little baked Alaska.
:39:24. > :39:28.Dive into that. With the meringue, you can pop it
:39:28. > :39:38.in the oven it is delicious. If you don't have a blowtorch a
:39:38. > :39:42.really, really hot oven. Woe! Burst lettuce, 5-2, done! If
:39:42. > :39:46.there is a cooking skill you would like me to demonstrate on the show
:39:46. > :39:53.or perhaps you have a great tip you would like to share with us, drop
:39:53. > :40:02.us a line that is at: Right, what are we cooking for
:40:02. > :40:06.Natalie at the end of the show? Pork? I am going to mince the pork
:40:06. > :40:08.and cook it with ginger, coriander, lime juice and garlic. Shape them
:40:08. > :40:13.into patties, cover them in breadcrumbs and deep fry them. We
:40:13. > :40:21.are making a home-made chilli dipping sauce to go with it. Or
:40:21. > :40:25.salmon, poached with onions, cloves, peppercorns and making a simple
:40:25. > :40:31.parsley sauce. Some of our guests in the studio
:40:31. > :40:37.get to choose today, Glynn what are you going for, the pork or the
:40:37. > :40:44.salmon? I think that the pork sounds fantastic. I tasted it in
:40:44. > :40:49.rehearsal. Judith, what about you? I love Thai
:40:49. > :40:54.food. So it means pork. Now, to Celebrity MasterChef.
:40:54. > :41:04.They have to attempt a classic recipe, but first, John shows us
:41:04. > :41:04.
:41:04. > :41:06.Today's classic recipe butterscotch sauce
:41:06. > :41:08.So first of all, equal quantities of dates and water in a pot.
:41:08. > :41:10.Bring it to the boil and they are going to soften.
:41:10. > :41:15.The base of any great spongeis creamed butter and sugar together- with eggs.
:41:15. > :41:18.Really sweet sponge, this, so we need something bitter to counteract the whole thing.
:41:18. > :41:26.Lots of vanilla and lots of coffee.
:41:26. > :41:28.And then what's going to bind everything together.
:41:29. > :41:32.Some bicarb to give it a bit of an extra boost.
:41:32. > :41:37.And a good quarter teaspoon of ground cinnamon.
:41:37. > :41:40.Add our coffee-vanilla mix.
:41:40. > :41:43.Add all our dates.
:41:43. > :41:52.And then give it a really good mix.
:41:52. > :41:55.Before they go in the oven...
:41:55. > :42:03...three little bounces, make surethere's no big air bubbles in there.- And then that's it, 180 degrees.
:42:03. > :42:07.First, the custard. Milk and cream.
:42:07. > :42:10.Sugar. The inside of a vanilla bean.
:42:10. > :42:18.And then four egg yolks.
:42:18. > :42:24.If we look in there, there's little tiny bubbles starting to appearand the tiniest amount of movement.
:42:24. > :42:26.Half of the milk in with the egg and sugar.
:42:26. > :42:36.And then really give ita good whip up. Get some air in it.
:42:36. > :42:38.
:42:38. > :42:40.Now for the butterscotch sauce. Sugar.
:42:40. > :42:47.A tiniest amount of boiling water.
:42:47. > :42:49.Now it starts to smell like butterscotch.
:42:49. > :42:53.Buttery, buttery butterscotch.
:42:53. > :42:55.Add the cream.
:42:55. > :43:01.And there we've got our sauce.
:43:01. > :43:05.Voila.
:43:05. > :43:13.Young man, sticky toffee pudding, butterscotch sauce and custard.
:43:13. > :43:17.That's exactly what it should look like, feel like, smell like.
:43:17. > :43:26.A man couldn't want for more. The celebs are under pressure
:43:26. > :43:30.Welcome back. We have a beautiful recipe for you to attempt.
:43:30. > :43:37.It's one of John's recipes. And you- will have one hour to do it in.
:43:37. > :43:39.One hour, one recipe.
:43:39. > :43:46.Let's cook.
:43:46. > :43:50.'TV presenter Aggie MacKenzie has shown a great deal of promise.'
:43:50. > :43:58.Your paella is heavily flavoured. It's delicious.
:43:58. > :44:01.I would've thought this sort of recipewould've been right up your street
:44:01. > :44:11.I should be able to manage this. There's no reason why I shouldn't, so I'll stay with that thought.
:44:11. > :44:14.
:44:14. > :44:17.How much coffee have you got in there? Two tablespoons. And it says two teaspoons. Yeah.
:44:17. > :44:21.'Actress Shobu Kapoor's food has had a mixed response.'
:44:21. > :44:24.The rice itself has got real deep flavour
:44:24. > :44:32.but the shallots are really hard, they're still crunchy.
:44:32. > :44:33.SHE GASPS
:44:33. > :44:36.OK, I've screwed up.
:44:36. > :44:38.Shobu, does this scare you?
:44:38. > :44:41.Completely. I'm trying to be more organised and calmer,
:44:41. > :44:43.but I put in 150 grams of butter, the same as the sugar
:44:43. > :44:53.and then I had to remove it and it all got really messy.
:44:53. > :44:54.
:44:54. > :44:58.Mud pies.SHE LAUGHS
:44:59. > :45:01.Five minutes left. Just five minutes.
:45:01. > :45:06.'TV presenter Tim Lovejoy has demonstrated some flare.'
:45:06. > :45:12.Quite tasty. Yeah, it's very good.
:45:12. > :45:22.Got it.
:45:22. > :45:30.
:45:30. > :45:33.Eh? Good luck, Tim.
:45:33. > :45:35.'Actress Margi Clarke can be disorganised.'
:45:35. > :45:36.50 grams or 500, Agnes?
:45:36. > :45:39.Just check that for me, please.
:45:39. > :45:49.I'm number blind. I was at the back of the class in maths.
:45:49. > :45:50.
:45:50. > :45:52.Margi. Yeah? Sticky toffee pudding.
:45:52. > :45:53.Something you used to make? No. Never made it before in my life.
:45:53. > :46:03.I'm not too bad with a Victoria sponge cake.
:46:03. > :46:09.
:46:09. > :46:18.Four minutes.
:46:18. > :46:20.Final 30 seconds.
:46:20. > :46:25.Come on!
:46:25. > :46:35.Time is up! Finished. Stop.
:46:35. > :46:45.
:46:45. > :46:48.What we asked you to cook for us was a sticky toffee pudding.
:46:48. > :46:53.Beautifully crisp on the outsideand lovely and sticky in the middle.
:46:53. > :46:55.Tim, let's look at yours.
:46:55. > :46:58.What a beautiful looking thing. I just hope it tastes every bit as good as it looks. That is fantastic!
:46:58. > :47:02.Thank you.
:47:02. > :47:12.Your custard is beginning to curdle, you're getting little lumps. It should've come off the heat before.
:47:12. > :47:14.
:47:14. > :47:15.Your pudding, sticky with dates, is lovely.
:47:15. > :47:20.Maybe a couple of minutes less in the oven.It's such a shame about your custard.
:47:20. > :47:27.But that butterscotch sauce is fantastic.
:47:27. > :47:29.Aggie, your turn.
:47:29. > :47:39.Good-looking pudding. But your sauce is not dark enough.
:47:39. > :47:43.Oh, darling. It's a light, beautiful sponge. That custard is heaven.
:47:43. > :47:46.If that sauce would've gone a little bit darker,
:47:46. > :47:50.it would be perfect. Well done.
:47:51. > :47:55.Aggie, I know you've gota good instinct for cooking, I know you have. Trust your instincts.
:47:56. > :47:58.Margi, let's try yours.
:47:58. > :48:01.Nice. Nice. But not been that generous with your sauce.
:48:01. > :48:04.There's more if you'd like some, Gregg.
:48:05. > :48:14.Tiny little lumps.
:48:15. > :48:16.
:48:16. > :48:18.Love the texture of your pudding,love the texture of your custard.
:48:19. > :48:21.But what you have doneis put a little bit too much coffee inside your sticky toffee pudding
:48:21. > :48:24.and I think that's just a little bit harsh.
:48:24. > :48:32.But all in all, the way you worked, how that appeared here,I have no idea. It's like a miracle.
:48:32. > :48:35.Shobu.
:48:35. > :48:41.You got off to a bad start. You put- too much butter in and you never really recovered from that point.
:48:41. > :48:51.The butterscotch sauce is not butterscotch colour, it's yellow.
:48:51. > :48:52.
:48:52. > :48:54.The butterscotch sauce is not dark enough.
:48:54. > :48:58.The custard is not thick enough. Your pudding is not cooked all the way through.
:48:58. > :49:08.But the bit of pudding around the outside is really lovely.
:49:08. > :49:14.
:49:14. > :49:14.You
:49:14. > :49:15.You can
:49:15. > :49:18.You can see
:49:18. > :49:23.You can see which one of the celebrities got sent home in about
:49:23. > :49:28.20 minutes or so. Still to come on Saturday Kitchen Live, Keith Floyd
:49:28. > :49:33.is in Somerset. He is brazing ox tails with a youthful-looking Gary
:49:33. > :49:36.Rhodes. Glynn and Galton may be a couple of good EGGs but will they
:49:36. > :49:39.be able to SMASH a load of perfectly good eggs and turn into
:49:39. > :49:43.EGG-SELLENT omelettes? You can see them go head to head in today's
:49:43. > :49:47.Saturday Kitchen omelette challenge, live, a little later on. And what
:49:47. > :49:50.will I be cooking for Natalie at the end of the show? Will she be
:49:50. > :49:53.facing food heaven, that Thai style pork fillet with pak choi and
:49:53. > :49:56.chilli dipping sauce? Or will it be food hell, salmon and that milk
:49:56. > :50:05.poached salmon with parsley sauce? Galton, which one do you like the
:50:05. > :50:15.sound of? I like a bit of Thai. Sounds good for me. Right, cooking
:50:15. > :50:15.
:50:15. > :50:23.next is a chef who has reached a culinary milestone this year. He is
:50:23. > :50:29.celebrating Morston Hall, 20 years in cooking.
:50:29. > :50:38.So, something different today? it is, this is Wagyu beef. The
:50:38. > :50:42.tring thing is that this is from -- the interesting thing is that this
:50:42. > :50:48.is from Norfolk. Tell us the difference between a
:50:48. > :50:56.Wagyu beef and a normal beef? difference is this unique mashling.
:50:56. > :51:02.That is fantastic. That means that the flavour is there. -- marbling.
:51:02. > :51:07.When I first tasted it, it blew my mind. That goes as far as the mince
:51:07. > :51:12.it is amazing. Now, this is feather blade, but the
:51:12. > :51:22.fillet and the sir shroin unbelievable? You would be able to
:51:22. > :51:23.
:51:23. > :51:28.afford it. -- sirloin. Moving on, what is this? This is
:51:28. > :51:33.the feather blade. There is this wonderful collagen in the middle.
:51:33. > :51:39.It adds to the flavour. It is intense. So first of all, I will
:51:39. > :51:44.seal it off in the hot pan. You don't need a lot of oil, it creates
:51:44. > :51:54.a lot of fat itself. Where is this produced? It is
:51:54. > :51:58.
:51:58. > :52:05.produced in a village called Earl Ston social services -- Stonham.
:52:05. > :52:13.What do u -- the cows look like? They are lovely black cattle with
:52:13. > :52:18.horns. horns.
:52:18. > :52:25.Leave it at that. I want to talk about these beauties. These are
:52:25. > :52:31.fantastic Norfolk potatoes. These are produced in swathe am
:52:31. > :52:36.which is about 12 miles from us. It is all about the flavour. They get
:52:36. > :52:41.better as they go on throughout the year.
:52:41. > :52:48.Towards Easter, you go like this to them, the skins peel och and the
:52:48. > :52:52.taste is in my opinion -- the skins peel off and the taste, is, in my
:52:52. > :52:57.opinion, fantastic. Are you going to season them?
:52:58. > :53:05.have done, but I will do it again for you. So, moving on. I have
:53:05. > :53:15.potatoes that are just about ready. I will do some beetroot puree. Do
:53:15. > :53:19.
:53:19. > :53:26.you? From up north, South Africa! The beetroot, if you take boot root
:53:26. > :53:36.it makes so many great things, soups, salads, pickled boot root.
:53:36. > :53:47.
:53:47. > :53:54.Yes, absolutely. -- Beetroot.
:53:54. > :54:00.So, I'm doing these onion rings. I would do a little less than that,
:54:00. > :54:06.I like to be nice and delicate. Now, you have made me go funny. I want
:54:06. > :54:13.to put this into there. It proves no matter what age you
:54:13. > :54:18.are, you never stop learn ing, Galton? So, now, cover this with
:54:18. > :54:24.apple juice and put a lid on there, like so. This is going along nicely.
:54:24. > :54:30.It does not take long to cook this, you want it fairly rare.
:54:30. > :54:35.Now strain the new potatoes and then a frying pan on for them.
:54:35. > :54:42.You said that the potatoes are Norfolk potatoes? Yes.
:54:42. > :54:48.We have some greens there? Yes, kale.
:54:48. > :54:52.Kale, again, I love kale. On the coast where we are, we get sea kale
:54:52. > :54:56.which is beautiful at this time of year, leading up to the spring, all
:54:56. > :55:00.that sort of thing it is absolutely beautiful. I think that is just
:55:00. > :55:05.about there. Leave that to rest. You're doing well.
:55:05. > :55:09.Thank you! You are. OK, so that pan goes on, a little
:55:09. > :55:13.bit of oil in that pan, James. They one? Yes.
:55:13. > :55:17.Thank you. Then we will saute off the new
:55:17. > :55:21.potatoes. So, Morston Hall, the 20th
:55:21. > :55:29.anniversary this year. Oh, by the way, happy birthday,
:55:29. > :55:39.Tracy for tomorrow! Love you! Happy birthday, girl.
:55:39. > :55:40.
:55:40. > :55:45.Who's Tracy? It's my wife! Now to get those on now a bit of seasoning
:55:45. > :55:51.on those. This is perfect. Let it rest on the side. Now, I have also
:55:51. > :55:56.got some beetroot which is cooked. So blitz that for me James, will
:55:56. > :56:01.you. That is done in apple juice? I do
:56:01. > :56:07.it in either apple juice or orange juice, one of the two. I think that
:56:07. > :56:12.it adds to the flavour of it, it is beautiful.
:56:12. > :56:18.It smells fantastic, the beef. It is great. I'm really pleased
:56:18. > :56:21.with it. As I say, the mince makes the most amazing burgers, which I
:56:21. > :56:29.can vouch for. I have had them at home.
:56:29. > :56:35.I mentioned it is expensive. The fillet stake is something like �60
:56:35. > :56:42.a stake? -- steak? I know it is expensive, but at the end of the
:56:42. > :56:52.day, on something like that you you get what you pay for.
:56:52. > :56:54.
:56:54. > :57:04.The feather blade is only � 3? is about �3 a portion.
:57:04. > :57:04.
:57:04. > :57:12.What about the football, you are doing well, aren't you in Norwich
:57:12. > :57:21.?! The Canaries are doing well. They are flying high! He knows how
:57:21. > :57:26.to tick my boxes, Glynn. You are 50 this year as well,
:57:26. > :57:33.aren't you?! Did you have to say that! I gave you strict
:57:33. > :57:38.instructions before, don't mention my age! Yes, I am! Not looking
:57:38. > :57:42.forward to it, but hey! This is coming along nicely.
:57:42. > :57:46.So, I am going to thinly slice this for you.
:57:46. > :57:51.That is mint that goes in at the end. This curly kale does not take
:57:51. > :58:01.long to cook. Don't forget that all of today's
:58:01. > :58:07.
:58:07. > :58:12.recipes including this from Galton are on the website: Do you want
:58:12. > :58:21.seasoning in this now? You can do. I have to say, that I think that
:58:21. > :58:29.these potatoes are the new thing. What is the name of them again?
:58:29. > :58:34.Norfolk Peer. They are delicious, from Swatham.
:58:34. > :58:44.You are featured in our magazine to commemorate 20 years, James. You
:58:44. > :58:46.
:58:46. > :58:56.are, heavily featured! Heavy ily featured in your magazine? I feel
:58:56. > :58:59.
:58:59. > :59:04.honoured! Well, I'm honoured! A bit of that on there.
:59:04. > :59:10.This puree would work well with venison? Of course it would. I find
:59:10. > :59:13.that beetroot is one of the chef's dreamy things, it is so wonderful
:59:13. > :59:18.it adds beautiful texture, colour, flavour.
:59:18. > :59:22.A little bit of the steak. Look at that, that is perfect.
:59:22. > :59:27.Just one piece? I knew you would say something like that. Because in
:59:27. > :59:34.Norfolk, or where I am, I always like to leave people wanting a
:59:34. > :59:42.little bit more! You might abslightly different up north!
:59:42. > :59:50.is all about the little bit more, isn't it? And the onion rings. I
:59:50. > :59:54.thought that I would make you happy with that.
:59:54. > :59:56.So, what is that, then? There we are, wagyu beef with shallot rings,
:59:56. > :59:58.beetroot puree curly kale, sauteed potatoes and beef jus.
:59:58. > :00:05.potatoes and beef jus. Brilliant.
:00:05. > :00:11.Right, you have to dive into this. I think you will eat all of this in
:00:11. > :00:16.one mouthful. Dive in, tell us what you think? Have you ever tried
:00:16. > :00:23.Wagyu beef in your travels? I have never been as far as Asia.
:00:23. > :00:30.Well, you can go to Norfolk! The texture is different to a normal
:00:30. > :00:34.steak? It is, but I think it is about a flavour on that one.
:00:34. > :00:39.For something that is normally thought of as a fairly tough Pete
:00:39. > :00:45.of the meat. That is so tender. Delicious.
:00:45. > :00:53.Right, let's go back to Godalming to see what Susie Barrie has chosen
:00:53. > :00:59.to go with Galton's beautiful beef. Galton's melt in the mouth, Wagyu
:00:59. > :01:03.beef is crying out for a fine, red wine. Something like this Bordeaux
:01:03. > :01:09.ved a classic match for beef, whether it is a steak or a big
:01:09. > :01:16.Sunday roast, but there are lots of different flavours in the dish,
:01:16. > :01:20.especially the apple flavoured beetroot. So I'm staying in France,
:01:21. > :01:27.but heading further south and I'm going for this Taste the Difference
:01:27. > :01:32.Langudoc Red 2010. A succulent, fruity red to compliment Galton's
:01:32. > :01:39.beef perfectly. This area is brilliant for producing
:01:39. > :01:45.characterful blended red wines. This is made from gran ash and
:01:45. > :01:52.Syrrah, laced with pepper and spice. It will taste fantastic with
:01:52. > :01:57.Galton's dish. It smells of blackberries and wild herbs.
:01:57. > :02:01.The first thing you notice when you taste the wine is that it has lots
:02:01. > :02:07.of flavours. It has what we need to cope with the different ingredients
:02:07. > :02:13.in Galton's dish. It is full of ripe, juicy fruit to compliment the
:02:13. > :02:18.Bute root and off-set the dark root kale. There is also a nip of
:02:18. > :02:24.tannins in here, that will help with the beef. The lovely freshness
:02:24. > :02:29.to pick up on the crunchy shallot rings. Galton, you have given a
:02:29. > :02:34.magical mix of flavours. Here is a wine to set them all off perfectly.
:02:34. > :02:41.They are all happy over here, what do you reckon? This is delicious. I
:02:41. > :02:48.like this, I am a bit of a Franco file, so I would like it.
:02:48. > :02:52.And at �7.99 it is a bargain. How is the beef going down? It is
:02:52. > :02:56.so tender. Carole was saying she always wanted to try it.
:02:56. > :03:02.And what about the potatoes? They were gorgeous. They were fantastic.
:03:02. > :03:07.The wine is fantastic, the beef for the cut is so tender. Superb.
:03:07. > :03:11.And available in the UK now. Right, let's get back to Celebrity
:03:11. > :03:15.MasterChef, one person will be booted out after this next task.
:03:16. > :03:25.The challenge now it to cook a two- course meal of their own design.
:03:26. > :03:38.
:03:39. > :03:48.and at the end today? I'm doing Scotch quail's eggs-
:03:49. > :04:03.
:04:03. > :04:06.Margi, what are you cooking for us I'm cooking scouse. And I'm doing
:04:06. > :04:08.I have no idea what scouse is. Scouse is one of the most nutritious meals
:04:08. > :04:18.It's a stew! It's where the Liverpudlians get their nickname Scouse.
:04:18. > :04:24.
:04:24. > :04:29.Aggie. Hi. Tense? Happy? How are you? Ohh.
:04:29. > :04:30.What's happening? My nerves take over. I think I'm OK.
:04:30. > :04:32.I'm doing steak, chips and bearnaise
:04:32. > :04:34.and tarte tatin with clotted cream.
:04:34. > :04:36.I've got the tatin in the oven already. I think that's OK.
:04:36. > :04:39.My bearnaise I've started.
:04:39. > :04:49.Chips I've started. Steak, not yet.
:04:49. > :04:54.
:04:54. > :04:56.Shobu, what are you cooking for us to secure your place in the competition?
:04:56. > :04:58.For my main, I'm making a prawn curry
:04:58. > :05:04.and for dessert I'm doing tiramisu.
:05:05. > :05:08.Best of luck, honey. Thank you very much. I need it.
:05:08. > :05:13.You've only got 12 minutes left.
:05:13. > :05:23.Last two minutes! You've got to plate up now. Two minutes.
:05:23. > :05:27.
:05:27. > :05:34.Ladies and gentlemen, your time isup. Please step away from the bench.
:05:34. > :05:38.'Aggie has made a main course of rib eye steak and chips in dripping,
:05:38. > :05:48.'served with bearnaise sauce and watercress.'
:05:48. > :05:49.
:05:49. > :05:51.Perfectly cooked steak, lovely chips.
:05:51. > :05:54.Bearnaise, fresh with tarragon.Actually, Aggie, everything's cooked- really beautifully.
:05:54. > :05:59.Just ease back on that seasoning at the last minute.
:05:59. > :06:08.'For dessert, Aggie has made a tarte tatin with creme fraiche.'
:06:08. > :06:10.Caramel, toffee, stickiness.
:06:10. > :06:12.Creme fraiche is a little sour note- to bring down the sweetness.
:06:12. > :06:19.Very good! Oh, great!
:06:19. > :06:22.'Tim has made a starter of Scotch quail's eggs with piccalilli sauce.'
:06:22. > :06:26.I like the look of it. I think it's very dainty.
:06:26. > :06:31.But I do think that it probablydeserves a little bit more sauce.
:06:31. > :06:37.It's out of proportion.
:06:37. > :06:38.That tastes really good.
:06:39. > :06:45.That needed expert timing and you've pulled it off. Very good job.
:06:45. > :06:48.'Tim's main is pistachio and spinach lamb
:06:48. > :06:56.'served with a feta and spinach salad.'
:06:56. > :07:01.That crust soaking up all the juicecoming from that lamb is delicious.
:07:01. > :07:03.But I can't taste the lamb.
:07:03. > :07:06.Next to it, very salty feta,
:07:06. > :07:10.very salty olives, very strong spinach. And they're clashing.
:07:10. > :07:18.Which is a shame,because that sweet crust, sweet lamb- together is a wonderful thing.
:07:18. > :07:21.'Margi has served her take on the Liverpool classic scouse,
:07:21. > :07:25.'served with beetroot and bread and butter.'
:07:26. > :07:35.Is it a bowl of scouse your mum would've been pleased with? Yeah, she'd have loved that.
:07:35. > :07:38.Mm. You said your mum used to cook it for about three hours.
:07:38. > :07:48.In an hour, it's a struggle to get as much flavour. You've managed it.
:07:48. > :07:50.
:07:50. > :07:57.'Margi's pudding is a lemon and raspberry posset.'
:07:57. > :08:04.I think it's got enough sugar in.I just think it needs more texture.
:08:04. > :08:06.It's like a bowl of raspberry and lemon soup
:08:06. > :08:09.and it should be... You laugh, but it should have something else to it.
:08:09. > :08:11.One mouthful is delicious, but I don't really want to go back for another one.
:08:11. > :08:14.I should've had the courage to make biscuit.
:08:14. > :08:16.'Shobu's main course is a prawn curry
:08:16. > :08:22.'with petit pois rice.'
:08:22. > :08:30.You are vegetarian, you've lived your life as a vegetarian. I think it's brave to do a prawn curry.
:08:30. > :08:33.Rice is cooked beautifully, seasoned really, really well.
:08:33. > :08:38.Your sauce is sweet but sharp. The prawns are nicely cooked, they've still got a crunch to the back.
:08:38. > :08:43.For me, I would like a bit more chilli heat.
:08:43. > :08:48.SHE LAUGHS OK. But it's a good curry.
:08:48. > :08:58.'For dessert, Shobu's made a tiramisu.'
:08:58. > :09:01.
:09:01. > :09:04.Chefs, chefs, let me tell you, that is a perfect, perfect tiramisu.
:09:04. > :09:06.How am I supposed to put together the two sides of you?
:09:07. > :09:13.This really good two courses and masses of mistakes previously.
:09:14. > :09:23.Brilliant. What you've now done is given John and me a very difficult judging job. Off you go.
:09:24. > :09:25.
:09:25. > :09:29.They did very well. I liked their food.
:09:29. > :09:31.Aggie had really well cooked steak.- She made really good chips.
:09:31. > :09:36.Even had a very good bearnaise, but she over-seasoned it.
:09:36. > :09:40.Her tarte tatin was nothing short of spectacular.
:09:40. > :09:50.I think Aggie did very well. I really do.
:09:50. > :09:53.
:09:53. > :09:55.Tim's Scotch egg was the most technically challenging dish in the room.
:09:55. > :09:57.And he pulled it off. The lamb rack- with the crust was a great thing.
:09:57. > :09:58.But the salad on the side was wrong.
:09:59. > :10:00.But I think Tim today cooked properly for the first time.
:10:00. > :10:03.I think Tim should go through.
:10:03. > :10:05.So the discussion now is between Margi and Shobu.
:10:05. > :10:08.I loved Margi's honesty with her own food today.
:10:08. > :10:12.That lobscouse, I thought it was great.
:10:12. > :10:15.The posset, not quite there. Could've done with a biscuit.
:10:15. > :10:18.Too sharp for me. It was almost a drink.
:10:19. > :10:21.Shobu's food today, that prawn curry with the rice,
:10:21. > :10:25.yes, I would've liked a bit more chilli in the curry, but it was a really good dish.
:10:25. > :10:28.The tiramisu, delicious.
:10:28. > :10:34.But served in the ugliest dish she could find.
:10:34. > :10:36.I think Shobu is a massive risk.
:10:36. > :10:43.But her own food at the moment is better than Margi's.
:10:43. > :10:45.The question I have to ask myselfwhich one of these twois,
:10:45. > :10:51.can cope with what comes up next?
:10:51. > :10:53.Good round.
:10:53. > :10:55.As I was tasting the food, I realised it was going to be a tough judging job.
:10:55. > :11:03.But we've made a decision.
:11:03. > :11:08.The person leaving us is...
:11:08. > :11:18.It's Shobu.
:11:18. > :11:24.
:11:24. > :11:25.You
:11:25. > :11:25.You can
:11:25. > :11:27.You can see
:11:27. > :11:33.You can see more from Celebrity MasterChef on next week's show.
:11:33. > :11:36.Right it is time to answer some of your foodie questions. Each caller
:11:36. > :11:41.helps to decide what Natalie over there is eating at the end of the
:11:41. > :11:45.show. First on the line it is Lucy from Suffolk.
:11:45. > :11:51.What is your question for us? caught a pollock last year. I have
:11:51. > :11:57.it in the freezer, I want ideas as to what to do with it.
:11:57. > :12:04.It is frozen? Obviously take it out and defrost it overnight. Always a
:12:04. > :12:08.good thing. And basically spice it up. A nice curry or season it and
:12:08. > :12:14.with lots of spices grill it with lemon. That is it.
:12:14. > :12:21.Once it is frozen, the flesh can be delicate, would you pan-fry it?
:12:21. > :12:28.can cover it with salt for six minutes, then do it, Salting it
:12:28. > :12:34.before you cook it is very, very good. Wash it off, but it is very
:12:34. > :12:38.delicate, don't overcook it. What dish would you like to see at the
:12:38. > :12:43.end of the show, food heaven or food hell? I love fish, but it is
:12:43. > :12:48.food heaven today. Kate, what is your question for us?
:12:48. > :12:58.I have a loin of venison. I was expecting to get it from the
:12:58. > :12:59.
:12:59. > :13:09.butcher in a long piece, but it has come in portions, soy want to know
:13:09. > :13:09.
:13:09. > :13:12.how to roast it. Is it a roe deer or a red deer?
:13:12. > :13:17.don't know. I would treat it much like the beef
:13:17. > :13:23.today. You can seal it off and keep it on a plate and in the even you
:13:23. > :13:28.want to use it, put it in a hot oven for five minutes. Simple is
:13:28. > :13:32.the best way of treating it. Can I do the loins at the same time
:13:32. > :13:39.to roast? Yes, I would say so. So seal them off with a little bit
:13:39. > :13:44.of butter. I was going to do them in a herb
:13:44. > :13:50.crust. Were you? Even better. Are you available for next week?!
:13:50. > :13:54.Come on the show! What dish would you like to see at the end of the
:13:54. > :13:59.show? Food heaven, it sounds delicious. Lucy from Walton on
:13:59. > :14:04.Thames, are you there? I am, yes. Good morning, what is your
:14:04. > :14:08.question? I would like to know where I am going wrong with
:14:08. > :14:12.chocolate ganache. Sometimes it works, but sometimes it goes hard
:14:12. > :14:15.and lumpy. The biggest mistake that people
:14:15. > :14:21.make is that they melt the chocolate. You have to heat up the
:14:21. > :14:27.cream. Don't boil it. Just warm it up. Then most importantly with the
:14:27. > :14:32.chocolate, the dark chocolate, where you break the chocolate into
:14:32. > :14:38.small pieces, then pour the warm cream on to the chocolate and keep
:14:38. > :14:44.mixing it. It looks as if it has split, but the more you mix it, the
:14:44. > :14:49.more it will come together. The other thing is if you use white
:14:49. > :14:53.chocolate, reduce the amount of cream. So if it is milk chocolate
:14:53. > :14:57.or white chocolate, reduce the cream down.
:14:57. > :15:01.So that is the common mistake. Brilliant.
:15:01. > :15:07.What dish would you like to see at the end of the shore, food heaven
:15:07. > :15:12.or food hell? I am not a fish fan, so food heaven.
:15:12. > :15:18.3-0 to heaven. Right, let's get down to business. The usual rules
:15:18. > :15:25.apply. A three-egg omelette as fast as you can. Respectable times on
:15:25. > :15:30.the boards for these guys. So, the clocks on the screens, please. A
:15:30. > :15:40.three-egg omelette, cooked as fast as you can. Ready? Three, two, one,
:15:40. > :15:56.
:15:56. > :16:01.go! It's the concentration on their What a nightmare! It's all gone
:16:01. > :16:08.wrong! Let's have a look. I didn't get a chance to put cheese
:16:08. > :16:18.or mushrooms on there, James. Don't worry, it wouldn't have made
:16:18. > :16:22.
:16:22. > :16:29.a difference! That is OK, isn't it, James? Lovely.
:16:29. > :16:36.Glynn. Yes? You did it in 26.48. Not on the board.
:16:36. > :16:45.Murder! Galton. Not much better? You are not quicker, either, 23.72.
:16:45. > :16:49.But you were both rubbish. That omelette is stuck halfway down
:16:49. > :16:53.my throat. Will Natalie get her idea of food heaven or food heaven?
:16:53. > :16:59.Our guys in the studio have yet to make their decision. We will find
:16:59. > :17:04.out what she is having after a classic slice of food television
:17:04. > :17:08.heaven, Keith Floyd. He is cooking with a very young and very
:17:08. > :17:17.confident Rhodes, in one of his first ever TV apeerns. Enjoy this
:17:17. > :17:21.one. My unceasing search
:17:21. > :17:22.So I thought I'd come here and see if I'd get a little assistance.
:17:23. > :17:26.But, as Richard Harris said, "There's not a lot in Camelot".
:17:26. > :17:27.First order, five covers...one sardine, three cream, one broth.
:17:27. > :17:29.Four liver, one veal for Mrs C of Five Edge.
:17:29. > :17:30.'When I have my second million, or my palace,
:17:30. > :17:33.'Gary Rhodes, chef at the Castle in Taunton, can have my job.
:17:33. > :17:38.'His skill and passion has put British food where it belongs!'
:17:38. > :17:42.Gary was recently a finalist in an important gastronomic competition,
:17:42. > :17:44.and it had a French name.
:17:44. > :17:47.I think that's appalling for a British cook.
:17:47. > :17:53.Why do we have to be called "Meuniers Ouvriers Gastronomiques de Grande Bretagne"
:17:53. > :18:00.when we could be "a good British cook"?!
:18:00. > :18:03.What I'm going to do is quickly prep this up.
:18:03. > :18:08.I take off all the fat from the oxtail, and retain it,
:18:08. > :18:14.as I believe in putting as much ofthe flavour into things as we can.
:18:14. > :18:19.I've got some oxtail fat that's been rendered. Close up!
:18:19. > :18:24.Oxtail fat. I cook that down tokeep the maximum flavour, so we putoxtail flavour back into the oxtail.
:18:24. > :18:26.If I stick a little fat in here, we can get these oxtails on. OK.
:18:26. > :18:28.Notice, all trimmed of fat now, but the fat's been rendered down.
:18:28. > :18:37.These have been seasoned with salt and pepper, and in they go.
:18:37. > :18:42.And we just brown those off? Yes. Almost like roasting them on top of the stove.
:18:42. > :18:45.Get a nice, good colour off those, seal the flavour in,
:18:45. > :18:48.and, using that oxtail fat, keep asmuch flavour in there as possible.
:18:48. > :18:57.It's going like a dream!
:18:57. > :18:59.Chopped root vegetables. We've some onions, celery, carrots, leek.
:18:59. > :19:06.All that flavour that we're gonna put into these braised oxtails. So we'll just quickly turn these.
:19:06. > :19:10.We're getting a nice bit of brown colour onto these, sealing all that flavour inside.
:19:10. > :19:13.Beautiful, meaty oxtails.
:19:13. > :19:20.So, as soon as these are actuallybrowned off, we'll put them into a colander to drain off excess fat.
:19:20. > :19:23.One thing I don't want is to put the excess fat into the sauce.
:19:23. > :19:25.Once these are just nicely sealed,
:19:25. > :19:28.we'll get the vegetables in the pan to bring off any of the residue from the base of the pan,
:19:28. > :19:38.putting that into the sauce itself. We strain the oxtail in here, then tip the fat back in there? Well...
:19:38. > :19:45.
:19:45. > :19:47.When we cook our vegetables... Sorry, Richard, were you asleep?
:19:47. > :19:49.The point is, we're going to cook our vegetables in the oxtail fat.
:19:49. > :19:51.At the same time, Gary's making the point, for those who are cholesterol-conscious,
:19:51. > :19:57.that the fat's going to be drained away from the meat itself. The fat doesn't go into the ultimate sauce.
:19:57. > :20:05.The fat is used for enhancing flavour. And, by God, it's hot in this kitchen!!
:20:05. > :20:10.I'll get enough vegetables to take the residue off the base.
:20:10. > :20:13.We'll fry those for a couple of seconds,
:20:13. > :20:22.then swill in a little white wine to lift everything off the base. Do we want these to take colour?
:20:22. > :20:25.Just a slight colour.
:20:25. > :20:30.It's really just to moisten them.
:20:30. > :20:34.The most important thing here. Cooking oxtails seems to be a three-day event.
:20:34. > :20:40.It's not something you throw into a pan and neglect and leave. It has to be mothered.
:20:40. > :20:45.So we start by making a goodoxtail stock, which we have on here.
:20:45. > :20:55.It will cook for at least a day, and then we'll reduce it down until we've a good shiny glace.
:20:55. > :20:59.It's reduced down, like that.
:20:59. > :21:02.So, if we put those vegetablesnow... If we take them from the pan,
:21:02. > :21:06.we can put them into here... On top?-Yes, on top, draining off that fat.
:21:06. > :21:09.And if we can just takea little more white wine. Oh, right.
:21:10. > :21:17.And this is called rinsing out the pan with white wine, or as they say, "deglace la poele".
:21:17. > :21:24.Just, pretty much now, draining off the base.
:21:24. > :21:26.Pull the pan off.
:21:26. > :21:31.Now we've drained out... ..all the fat. All the fat's gone.
:21:31. > :21:37.The fat is now drained from there into another pan, which isslightly warm. Don't use a cold pan.
:21:37. > :21:40.And, in there, withour deglaced wine. That's enough.
:21:40. > :21:44.Now...
:21:44. > :21:50.what else we need is... Can you just see him there, on bass guitar, laying it down?!
:21:50. > :21:56.Again, I only like to use the flesh of tomatoes, no puree. You couldleave the skins on if you want to.
:21:56. > :21:59.I just want to get the flesh flavour- from the tomato into the sauce.
:21:59. > :22:09.So we can add a little tomato now.
:22:09. > :22:11.
:22:11. > :22:14.Is that the heart of the British stomach, or is that em...?
:22:14. > :22:19.Tell me about this dish. I really do believe that this IS the heart of British cooking.
:22:19. > :22:23.I think this holds all the fundamental elements of good cooking.
:22:23. > :22:27.Cooking things on the bone,particularly a thick bone like this,
:22:27. > :22:33.there is far more skill in cooking this, than in cooking any duckor chicken breast you get in France.
:22:33. > :22:39.With this, the degree of cooking has to be absolutely perfect.
:22:39. > :22:42.It mustn't be too tender or too tough. And all that takes three hours.
:22:42. > :22:46.It takes about three hours. You've been bossy enough!
:22:46. > :22:56.My Director will dream up some little interlude and we'll be back when this is beautifully cooked.
:22:56. > :23:19.
:23:20. > :23:23.I've strained out the sauce into there, added a little diced veg, small and cooked in butter,
:23:23. > :23:26.a little bit of onion and tomato, and also thrown some parsley in.
:23:26. > :23:32.I think it's a nonsense to start sprinkling things with parsley.
:23:32. > :23:37.So, here we have typical Britishcooking, very rustic on the plate,
:23:37. > :23:43.full of colour, and a lovely shine to the sauce.
:23:43. > :23:48.This is what oxtails can do for a sauce.
:23:48. > :23:53.Here, I hope, we have Britain's signature dish...
:23:53. > :23:57.Braised oxtails. Brilliant! Sniff! If only the camera could sniff!
:23:57. > :24:00.Oh, boy! It smells SO good!
:24:00. > :24:06.But, I tell you what, if food were paintings, this wouldn't be a Van Gogh, this would be a...
:24:06. > :24:13...a Joshua Reynolds, wouldn't it?
:24:13. > :24:22.Difficult to find, a bit in the attic, brilliant and truly British!
:24:22. > :24:22.And
:24:23. > :24:24.And there
:24:24. > :24:28.And there is
:24:28. > :24:32.And there is more from Mr Keith Floyd on next week's show. Now it
:24:32. > :24:37.is time to find out if Natalie is facing food heaven or fell. Food
:24:37. > :24:43.heaven is pork. Two ways, a pork fillet. Pork mince, that we don't
:24:43. > :24:49.often cook on the show. That would be done in a pattie. Keeping the
:24:49. > :24:53.oriental flavours there with pak- choi and a chilli jam to go with it.
:24:53. > :24:59.Or the food hell. Salmon, classically poached with a parsley
:24:59. > :25:03.sauce. A few bits of buttered leeks and a wedge of lemon to go with it.
:25:03. > :25:08.What do you think these lot have decided? I think if they have any
:25:08. > :25:12.sense they have gone for heaven. It is is the first time in a long time
:25:12. > :25:17.it is 7-0. There we go! So with the food
:25:17. > :25:22.heaven, I am getting the pork on, first off. You can put a little bit
:25:22. > :25:25.of oil in there. of oil in there.
:25:25. > :25:30.That is great in there. People call it pork tender loin,
:25:30. > :25:40.but it is the fillet part of the pork. So that goes in the pan there.
:25:40. > :25:42.
:25:42. > :25:48.Guys, if you can do the pat ies. -- patties. We want grated ginger,
:25:48. > :25:54.garlic, mixed together with lime, Thai fish sauce and coriander. Then
:25:54. > :25:57.we are going to chill them. We are going to get that on the go.
:25:57. > :26:00.We need to cook this pak-choi over there.
:26:00. > :26:09.We can easily do that with a steamer.
:26:09. > :26:15.So all we do with this one is take this straight down the middle.
:26:15. > :26:19.I always chop pak-choi that way, so that is wrong, then? This is
:26:19. > :26:24.steaming it, so you have to trim off the root there. So get rid of
:26:24. > :26:34.that bit there. That is the bit that takes the longest to cook. So
:26:34. > :26:34.
:26:34. > :26:37.remove that and it means that everything cooks evenly.
:26:37. > :26:47.Grab your bamboo steamer. Pop that in there.
:26:47. > :26:53.That is nifty. I like that. I will add a few bits of coriander
:26:53. > :26:58.and that is done. Now, seal the pork. It is going straight in the
:26:58. > :27:03.oven. Next we are on with the chilli jam.
:27:03. > :27:07.You will like this. You can serve it with so many different things.
:27:07. > :27:12.You can do it with scallops, brilliant. It keeps well. Once you
:27:12. > :27:17.have made it lasts a good week or two in the fridge. Coriander. Throw
:27:17. > :27:24.the root in. In a lot of Asian cooking they use the root as well.
:27:24. > :27:31.It is not just the tops. Garlic, throw that in. Ginger, chilli,
:27:31. > :27:36.lemongrass. Chopped shallots. These are kaf year lime leaves.
:27:36. > :27:39.-- Kaffir lime leaves. They have a great flavour. If you
:27:39. > :27:46.use the dried ones, peel off the stalk.
:27:46. > :27:51.Galton, how are you doing? Do you want this mince? Yes.
:27:52. > :27:56.And the other one needs flour, egg, breadcrumbs mixed together.
:27:56. > :27:59.There we can throw all of that. At the beginning of the show we
:27:59. > :28:08.talked about what you are doing in the theatre, but you are back on
:28:08. > :28:15.the screen with TV? I am. I'm very excited. Game of Groans is back.
:28:15. > :28:19.So you are new to the cast? I am indeed. The 2nd of April it is here
:28:20. > :28:25.in the UK. My character makes an appearance at
:28:25. > :28:30.the beginning of the second series and may be around for a while. It's
:28:30. > :28:38.an amazing show it is a joy to be a part of such a big show.
:28:38. > :28:46.Tell us what it is? It is a massive fantasy novel, group of novels,
:28:46. > :28:56.written by George R Martin it is knights and dragons and maidens and
:28:56. > :28:57.
:28:57. > :29:04.political machinations. If -- it is just like Norfolk,
:29:04. > :29:09.basically! Now we are blending this. This is like a Thai fish sauce. It
:29:09. > :29:16.is used like a seasoning. I am going to caramelise this sugar. So
:29:16. > :29:21.we take the pure caster sugar. That's a lot of sugar, James?!
:29:21. > :29:27.and more sugar! Basically what we do is make the puree and this is
:29:27. > :29:33.going to be used to pop in the jam. Now, how are we doing with the
:29:33. > :29:40.flour? There we go, James. They are pandemicing the patties.
:29:40. > :29:44.Then I have my pork there, that I will leave to rest to one side.
:29:45. > :29:52.Right those have gone in. The reason you have to chill those is
:29:52. > :30:01.to make sure that the mixture is nice and cold, otherwise you can
:30:02. > :30:08.never mould them together. Soy sauce, there are lots to go for,
:30:08. > :30:14.but dark soy sauce is the best there is a Japanese one called
:30:14. > :30:17.Tamari. There are different grades of
:30:17. > :30:25.sauce? Yes, there are. You should try them.
:30:25. > :30:32.It make as difference. Now the way you do a standard
:30:33. > :30:37.chilli sauce is rice wine vinegar, sugar, chillies, put together. This
:30:37. > :30:42.way, the sugar is incredibly hot. It is going to cook the jam
:30:42. > :30:46.instantly. That way you retain the nice flavours.
:30:46. > :30:52.You noticed that Galton has turned 50, I have done all of the cleaning
:30:52. > :30:57.up for him! I'm watching this! kick back.
:30:57. > :31:01.It is like working with children. Galton, shake it again. Make sure
:31:01. > :31:06.it is clean! I have cleaned your section.
:31:06. > :31:12.Right! Sugar! In here. Pour this mixture into the sugar. Stand well
:31:12. > :31:19.back. You have a lot of chilli in there. That chilli is going to
:31:19. > :31:23.create a lot of heat. That's amazing.
:31:23. > :31:27.Literally if you keep cooking this like this, because we have the
:31:27. > :31:33.caramel in there, it will set the chilli jam as well.
:31:33. > :31:38.If you want to keep this, it will thicken. The texture is changing.
:31:38. > :31:44.As we have blended everything it is going to cook nice and quickly. So
:31:44. > :31:49.we are nearly there now. We have our pak-choi done. The pork
:31:49. > :31:59.is nicely sat over there. How are we doing with that? We are
:31:59. > :31:59.
:31:59. > :32:04.ready. Now we can grab our pak-choi.
:32:04. > :32:09.Glynn, a little drop of salt on there, please, now that I'm nearly
:32:09. > :32:19.50. Do you want me to season that for you, Galton, come here,
:32:19. > :32:20.
:32:20. > :32:26.sweetheart! Now we grab our pork and slice this through.
:32:26. > :32:31.It smells fantastic. A good dish.
:32:31. > :32:35.Now we can add a little bit of the creme fraiche.
:32:35. > :32:40.A touch of that. Now the jam. It is all incorporated.
:32:40. > :32:46.All of the sugars are nicely dissolved. If you allow this to
:32:46. > :32:54.cool it will set. There you go.
:32:54. > :33:01.A few bits of these pattis on here. Then finally, a touch of that oil -
:33:01. > :33:07.- patties. Then a Quinnel of creme fraiche as
:33:07. > :33:11.you have the heat in there as well. There you go. You get to dive into
:33:12. > :33:17.that Get the knives and forks, and the
:33:17. > :33:20.glasses. To go with this, Susie Barrie has
:33:20. > :33:28.chosen a Domaine Mandeville Viognier, from Marks & Spencer,
:33:28. > :33:30.priced at �6.49. Hmm! I think that the chilli jam
:33:30. > :33:37.really makes that. Heaven.
:33:37. > :33:42.Happy with that? Very! It is not crackling, but it is good enough.
:33:42. > :33:46.You might get a free ticket to the play for that
:33:46. > :33:48.6-2! Well that's all from us today on Saturday Kitchen Live. Thanks to
:33:48. > :33:51.Glynn Purnell, Galton Blackiston and Natalie Dormer. Cheers to Susie
:33:51. > :33:55.Barrie for the wine choices and to our chef's table guests, Judith and