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Good morning, it's back this machine here, the tandoor. Standby
for 90 minutes of zizling food, cooked by some very special Indian
chefs, with me. This is Saturday Welcome to the show. Cooking with
us live in the studio are two great Indian chefs. To start with, the
first Indian chef to win a Michelin star anywhere in the world, he
still holds one for his flagship London restaurant, Bernstein, it is
Atul Kochhar, and equally amazing for his restaurant Kate Spicer, it
is my guests. On the menu is? Tandoori grey mullet with cep salad.
The it is a feisty fish, it is strong and flavourful. Cooked in
the tandoor as well? Fantastic. Following that, you are going to
cook as well Cyrus? On the menu for me is creamy chicken tikka, and a
sheek kebab with naan, stuff the ran with salad, raitha and salad.
If you are printing this off make sure you have lots of paper in your
printer, the recipe is long. Great things coming up from the archive,
Rick Stein and The Great British Menu, and Keith Floyd. Our Blue
Peter presenters have some of the hottest jobs on TV. There has been
35 to date, this one has to be the best. He was the 31st, welcome to
Saturday Saturday, Geithin Jones. Good to see you. I'm hobbling
because I bust my foot. It was manly injury I hear, tripped on a
needle or something. Thank you. Just because you are Mr Sportsman
and all that. Are you any good at cooking? Not the best. I must admit.
I think it is a patience thing. I love to barbecue. That is man thing.
It is social. What do you think of the tandoor? It sounds fantastic,
very excite today try that later on. You're not keen on spicy food are
you? No, I just don't have the palate for it. I will give
everything a go and try everything. Good job, because Cyrus's dish has
everything in it! The naanwich. food heaven or hell forget get is
something based on your favourite ingredient or nightmare ingredient,
it is up to the studio guests. Food heaven, if you could pick anything,
what would it be? I have a long list. I have gone for sardines, it
is not something I have a lot, and you can do it in many different
ways. It is what you have abroad and not in the UK, you probably
can't get hold of them? I have it more abroad than at home,
especially fresh on some seaside resort, that is my choice of heaven.
We have fresh ones, not in a warming cupboard. What about food
hell? I have gone for pork. I'm not a big fan of pork, I love my meat,
I don't know what it is about pork, it is farmyard ory. Farmyardy?
told me to say that. I have got something a little
different for you there, choux pastry sardines, mixed together
with feta cheese and mashed potato, deep fried and served with a salad.
That sounds great. This is far, far better, farmhousey, you could face
food hell pork, which is everybody else's idea of food heaven. Slow
roast shoulder of pork with Bramley apple and cider sauce. The pork is
scored and roasted for five hours, until it is lovely and tender, with
crispy crackling on top, with apple cider sauce, creamy mashed potato,
lots of butter and cream. Five hours, did you come in at 5.00am
for me. I didn't, somebody else Z but the idea of that, the longer it
goes in the oven the better it is. You can go in there overnight.
Happy to be corrected. It cuts out the farmyard taste. Will you let
that go! Let's meet the other guests. They are two Saturday
Saturday viewers, Jill you were the one who wrote in, who have you
brought with you? Gloria, sister- in-law. Any fans of Indian cooking?
Definitely. I know you have been to these guy's restaurants? I have
been to Atul's restaurant. good? Marvellous. Did you have an
Indian cocktail. I didn't have a cocktail. He's dressed as if he
came from bar, that or a snooker club! Any questions, fire away, you
get to help decide what Gethin will be eating at the end of the show.
If you want to contact the show I think it will be the pork. It is
time to fire up in the tandoor, standing by is it the brilliant Mr
Atul Kochhar. What is on the menu today? We are making tandoori grey
mullet with cep salad. It is a great fish, and cep is coming in
season, so I married the two. You have the tandoori oven going for me
so I thought I would use it. This is sustainable fish? This has no
risk on our environment. Plenty in there. The reason you have given it
to me you want me to do something with it. Fillet it? Fillet it for
me. This has been scaled, so it is easy to fillet. Two fillets on a
round fish, insert the knife and slide the knife on the backbone.
You are so smooth with that. fillet should come out like. That
trim that off. Where does the dish originate from, a lot of Indian
originate from, a lot of Indian cooking changes from north to south.
? Tandoori is always north Indian. I will be sad and very sorry if I
saw a tandoori fish coming from south India, these days everything
is done. But this particular recipe is mainly created in Britain, I
would say. Pretty much like chicken tikka
masala. There isn't such a thing as tikka masala? There is chicken
tikka, that was added by the British. I have salt, pepper and
ginger garlic, you can do it with a paste or roughly bash it. Tandoori
is a traditional method? It is a way of barbecuing food. It can be
used for making breads and kebabs. And all manner of other things?
it you get the temperature right I will show you later.
You are just worrying about temperature sigh Russian I'm
worrying about ingredients. He has thrown everything at me today,
James wanted it that way, four recipes, all in one. I got some oil
in here, and the spices which I'm putting in are coriander, coriander
powder, crushed lightly, cumin, red chilli powder, black pepper and a
pinch of gar ram masala. When it comes to the spices, they are in
the cup poords in the glass jars, they have been - cupboards, in the
glass jars, by the windowsills. say four years. But three months
after opening you want new ones? The powered spices within a couple
of months change it. There is no point, chol spices change within a
year. I'm sure I'm saying this, my mum must be wondering what will
happen to the black peppers she has kept since the 1940s!
Lemon juice as well. Ground or whole spices? Whole and invest in a
small blender, then you can make your own. I add yoghurt, oil, lemon
and the spices. I'm just going to get my hands in for a minute. I
Call this number if you have any questions or contact us on the
website. These have been in for an hour, two
hours, overnight. Half an hour is good enough for fish, if you can
put it overnight, nothing like it. We have about four minutes to go,
you probably want to get those in. Going straight in, you have cut the
ceps. I'm just going to put in the skewer, in case people don't have
tandoori ovens, I don't have one in my house, I don't know about Cyrus.
I only keep them for unwanted neighbours.
You can just do that, you looks a if you have come from a snooker
club! He had enough practice last night. Potatoes on. It just goes on
to hold the fish so it doesn't slip away or down. It goes in the hot
tandoori oven. We have a gas tandoori, charcoal, you have both
at your place? I have both. If you are looking at home on the barbecue,
as you suggested, foil would work as well, it would be great. On a
tray under the grill would be fantastic. I have to make a base to
go on fish as we cook. Add butter, chat masala. Is that a
blend of spices? It is a blend, the backbone is black salt, mint,
coriander. But there is 17zifrpb spices, I'm not - 17 different
spices, I'm not going to start war on it, best to buy one. To make the
dressing for my mushrooms, I have some leaves.
All I have to do is just add olive oil, these seeds, you know what
they are. I have seen them before, they are used a lot in Indian
cooking? Especially with fish. It works really well. And the
predominant flavour is what? Caramseeds, in old English you call
these as bishop's weed. I don't know what that means.
No need to soak, you just put them straight in. Lemon thyme. Like a
lot of things in Indian cooking there is antiSeptemberic properties
in those? This has great digestive properties, for my dressing I have
curry leaves. Garlic roughly chopped. Sugar, pepper, pitch of
salt. It is difficult to get kaffir leaves fresh, but you can get them
dried or frozen. The curry leaves? In London I don't think it is
difficult. Everywhere else it is difficult to get them fresh, but
you can get them dried or frozen which is really good. A little bit
of lemon in there? That would be fantastic, chef. Explain to us this
tandoor oven. Some never go out, the charcoal ones never go out, you
keep stoking them up? Every morning when the chefs come to the kitchen.
They would take out some of the ashes and then put new charcoal in.
The heat of it is pretty intense. Can you pass me the basting mixture.
Another minute, that's all. ? We're talking about the heat,
this is 400 degrees centigrade, but they can go up? Easily. You can see
how black the potato has gone in there. They do roast potato as well.
We are done on the mushroom, straight into the dressing.
These are fresh ceps, they are quite a bit of money, could you use
field ones too? I had spent no money on the fish, so I had some
budget left. You spent about �50 on them. You could use field mushrooms
there, big ones, loads of flavour? Can I just use one of the trays
here for the raw one. I will get a This is ready, you have to slide it
slowly, it is very delicate. use different-sized skewers for
different meats? Thin ones for fish, it is difficult otherwise. I will
leave it here. It will get hot. Right, some more basting to do.
will leave you to put the mushrooms on and I will do that.
on and I will do that. Could you use this maranaide for
meats as well? Absolutely. Chicken, meat, it works so well.
What would work really well is mackerel? That would be delicious
as well. You could cook them whole on there? Indeed. I wasn't very
sure how the eyes would look. there you go.
Tell us what it is? It is tandoori grey mullet with cep salad. With
about �50 worth of ceps! There you I will leave to you carry it. I
will probably drop it. You're like husband and wife in
that kitchen! Straight into that. The fish is, I mean the fish is
incredible. Squeeze some lemon on top before you do it. I don't know
if you have tried the grey mullet, other fish you can do with it,
obviously the tandoor you can use a barbecue? Normal grill or oven.
That is very good. I love my fish. That's very good. The maranaide is
incredible. It is fantastic. There is something about cooking it in
that. Not too spicy? Not at all. For that fish, that maranaide is
fantastic. We sent Olly Smith back to Cambridge to choose something
for Atul's magnificent mullet. I have come to Cambridge, where I
used to sing as a chorster, it is time to head to the high street to
pick out some wines to sing out With Atul's fabulous fish, I'm
hunting are a white wine with brightness and fragrance to tickle
the delegate spicing. If you are cooking fish at home graerbgts
option is to pair unone - great option is to pair up one of these,
Italian white wines. This dish is a symphony of spice, so I'm looking
for something extra special to polish the palates. This is a
Saturday Saturday first, it is a wine from India Ritu Voignier. The
jewel in the crown. This wine comes from inland of Mumbai, an area with
sunny days and cool nights. What it gives you is a bright invigourating
style. If you love a tangyer in terrine, you will love this -
necterine, you will love this. Think about the spicing, the cumin
and coriander, I'm looking for the exotic edge this wine offers. You
have gentle warming spice in the dish coming from pepper and chillis
and the savoury cep, there you need the right level of lightness, then
with the tang of the yoghurt, you need the perfect level of ping.
Atul here is to your grey mullet, cheers.
A first for us, Indian white wine, brilliant? First for me too, I
didn't know it came from India, fantastic combination. Just under
�7, a bargain. Cheaper than the mushrooms. I love the grape any way,
this one is really something that is going to establish itself, I
think, in time to come. Really going very well with the fish, all
the spices, everything. Definitely, very good. You wouldn't think that
was from India? You never would. is definitely going to be sold out
later on this afternoon. Later on Cyrus has one of his trademark
simple supper dishes, tell us what it is gone. We haven't got time!
Let's head down under for more adventures with Rick Stein, in
Queensland for a spot of beach Nusa in Queensland Austrailia. I
first came here when I was backpacking around the world. I was
19 and it has always remained in my mind how warm and blue and tropical
it was. But I can't really neck it now. There were far fewer houses
then, and only a few shops. Now it is really sophisticated. There is
dress shops everywhere, and great restaurants and cafes and bars. I
thought I recognised this pub. But one thing I do remember is this
unforgetable beach. This beach to unforgetable beach. This beach to
end all beaches. Nothing makes me more jealous when
I think about the hedonistic lifestyle of Australians, in Nusa.
You know that Australian expression "no worries", how could you have
any worries, up to your waste in water, fishing and drinking ice
cold beer. I might look a bit odd coming out
of the sea here, but it is so hot on this beach, I had to have a bit
of a paddle before starting all the cooking. This dish you have to do.
It is beach food, it is my idea of beaches in Queensland, but you
could cook it at home outdoors in your garden, of course you could.
It is sauted squid with a salad and Thai dressing, I have to end all
the flavours down to fit in with Pacific Rim cooking, as they call
Pacific Rim cooking, as they call First into the pan goes plenty of
vegtable oil. Keep the wok hot. Now, a God pinch of Cayenne pepper,
plenty of paprika. Then some squid. I have already prepared the squid,
I just cut it up, and cut diamond patterns through the squid to
tenderise it. I will saute it off for about two minutes. Do I have to
justify why I'm standing outside on a beach? No, because everything I
cook on the beach is designed to be cooked on the beach, I think even
back home in little cold England, we can still get those lovely hot
sunny day, and get out in the garden and do some cooking. That is
just about cooked. I will take that off the heat and leave it to cool
down. Now make the bit that really sounds in the salad, that is the
roasted rice, it gives the salad a lovely crunch. Stir is it over for
two minutes, let it brown. All good dishes have a little hook, a thing
people say what is that, I have never tasted it before. That is
what is in this dish, it is the roasted rice. I want you to try
this dish, in the certificatios I do, I always think there is one
dish everybody should try. Last series it was Thai fishcakes, the
series before, a jam ballet, this one it is the roasted rice salad.
Into the mortar to get the pounding and get the crunchy roasted rice.
Now to make the salad. I just cut up some lovely lettuce here, picked
off mint, coriander, thinly shredded some spring onions. Look
at the salad, it is lovely. Put a great big double handful on to the
beautiful plate. Now the squid, which is nice and cool, arrange
that very, very neatly and tidely over the top, and now the quickest,
simplest dressing you have ever seen. First of all, a bit of lemon
grass in with some red chilli. A tiny bit of sugar. Plenty of fish
sauce, about two tablespoons. The same amount of water. That's it.
Just stir that around. Straight on to the salad. Finally
the last thing and the best thing is the roasted rice. Nicely
crunched up. Rice over the top of the dressing like that. Look at
that, don't you think you want to eat that, I can tell you, if you
ate that, I may have said this before, but you would think, in the
words of that terrible cliche, you had died and gone to heaven. I
thinking of Australia, minimum ingredients, that is what I'm
working on. This one is an oyster dish, lovely oysters on this coast.
They have so much flavour and they are a nice, small size, but really
plump. This dish was deep fried oysters in tempura batter, it had a
dipping sauce and some wedges of lime, first of all, what I did was
opened the oysters, take them out of the shell, then I made up a very
simple dipping sauce which was just soya sauce, mixed in equal
quantities with water, and just fresh lime juice. That was all what
was in the dipping sauce. And then I made up a batter, all the
tempuras I have used before had egg, this was just flour, and cornflour.
Mixed together with just a few sesame seeds, which had been
lightly toasted. And then that was mixed with ice cold soda water, up
to about the consistency of, well, probably somewhere between single
and double cream. You mixed that with your hands, just round and
round with your hands. It doesn't matter if there is a few lumps in
it, because the whole thing is it has to be freshly made. I don't
know what it is about the soda water. But when you just then take
the oysters out and drop them into hot oil at about 190 degrees
centigrade, the batter just goes so crisp, and it is so thin, you can
still see the oysters inside the batter. You fry them for about no
more than a minute. You take them out, and you put them back into the
cleaned shells. The idea of it is to give a cooked oyster dish for
those who don't particularly like raw oyster, but still get the fresh,
Oz zoney flavour from the oysters. It is a ripper. That looked
delicious food from Rick. If you can't think of cooking on a
hot beach in Australia, think about using the tandoor in the studio. It
is extremely hot, I will hopefully use this to use a traditional
Indian dish, marshmallow. I didn't know what to do with it? Firstly,
to make marshmallow it is straight forward. It is basically meringue
with gelatine, that is what it is. It is the way that you make
meringue, same amount of sugar as with any meringue, the difference
is you boil it, this is Italian meringue. You boil it to hard boil,
on a sugar they were mom ters it comes up with different -
thermometer, it comes up with different temp tuefrs, 127 degrees,
sugars boils more than boiling water, you get gelatine and then
you get it. Gelatine, cold water, if you use warm water, you will
spend a lot of time fishing it out. Cold water, allow it to sit. When I
was reading about you, people know you were from Blue Peter, but music
in school? That was a big thing, my dad was a conductor, my mum is a
violin teacher. It was a natural fit for me. Played the violin and
piano, just carried on. The great thing playing an instrument as a
kid, you get to travel and spend time with different kids as well.
So it was great. I was hopeless at something? I played recorder, I
went for the Nativity, I got demoted from recorder to king. I
was so useless at acting I got put on lighting, I was around the back.
I was hopeless. I'm a rubbish chef, there you go. What musical
instruments did you play when aurp kid? I played the vi lin, we had a
few county orchestras. My mum said you could give up after great grade
8, that is the last grade you can do. I did it. Like I say it was
fantastic. To be able to play the piano when away with your friends
or watching the rugby. They always have have a play on the piano and
play a few hymns. You played at the Albert Hall when you were younger?
I did, I played at the Albert Hall. He just says, yeah. That was pretty
cool experience, and I played all over the world, really. And then, I
went to university and rugby took over, and I play the piano more
than I play the violin, I'm ashamed to say. You were almost a
professional rugby player? thought about it, it was when the
game was going professional, and I had to make the decision. One of my
good friend Danny Scarborogh went on and now he has a funny face and
muscles in the wrong place. You know, you injured yourself with a
needle, and you might not have done good. I have a nervous twist and
might do it? You stood on a needle and it hurt so much you kicked out
and broke two bones in your toe! You were getting marshmallow. When
you get the sugar thermometer. happens to all of us. Sport was a
big thing, we know from you that, on Blue Peter you did tonnes of
sporting tasks, were you the first civilian to do the yomp?
commando yomp, that was the worst and best experience of my life. It
is the last challenge the commandos do, it is 30 miles of hell, there
is no respite, you are yomping over the worst terrain in the worst
weather w15 kilos of rifle and pack. I remember it. It was awful. The
nicest story is no-one expected me to do it, and at the end I was
supposed to get an honourary green beret along with the commandos, I
did it in eight hours 20, instead of eight hours, a little girl
called Millie, a viewer, and she decided to knit me a beret, she
made it to the scale of my head on television, and it was this size
and with a Blue Peter badge on it. Talking about the shows, you are
doing something else a game show? It is a game show with a twist. It
is a very emotional quiz show, it is a game where someone comes on to
play for a life-changing sum of money, but not for themself but for
a hero. They can be a family member or someone they have never met
before. It is a positive show. At the moment it is really nice that
goes out. It is apt it is going out tomorrow night as well. It really
has made a difference to many people's lives. The money is quite
a serious amount? It is a huge amount, the maximum amount to win
is �160,000, as all the heros told us that can make a huge difference
to the local community. It is tomorrow night on ITV, called
Holding Out For A Hero. It was a learning curve for me. When asking
the question it is hard not to say what it is, because you want to
tell them which one it is. degrees on the sugar thermometer,
we add the gelatine to it, it has gone soft. We add the water to it.
We mix this all together. I pour this on to whipped egg whites.
might be in to cooking if you came over and had a chat over day, it is
a bit lonely on your own, that's all. Maybe Atul could pop over, we
could talk about stuff, no? Pour that on there, you will see it,
without the gelatine, this is what we call Italian meringue, you add
the sugar slowly, and as we whisk it, you add the sugar slowly
because it is boiling hot. You whisk it, it cools down, we add a
touch of van nilla, this is where you can colour it with whatever you
want. Allow that to cool, fold it in the pot with icing sugar and
cornflour. Is that one you made earlier, James. Not in a Blue Peter
style, I made it this morning? you make it. Yeah, it is my recipe.
Did you make it? Yes, I did. That is fantastic. Check this out.
This is cornflour and icing sugar mixed together.
Roll it around. That looks aamazing, that texture
looks fantastic. It is a shame you are not going to get any.
Then you get your skewer. I will switch this off. Ideally we cook
this on the barbecue, but the procuesers of this show, because we
have got this tandoor, that I have to do it in the tandoor, I reckon
it is going to fall off? You can do it on the barbecue. Do you have to
put a potato on the end. Because it drops in the pot tomorrow. Then you
hold on to it. Good luck! This is hot, it is now on fire.
What's going on. It is on fire. Look at that.
Take the potato off. Tandoori marshmallows! Then you put them on
there. If I was at home I would put one of those in my mouth straight
away, because I'm on television I will wait. Because we have the
Michelin starred chefs you have to do that. They told me not to wear a
white shirt, now I know why! Can I have a bit now. I love meringue and
marshmallow. Efrpblgts oh my God. We put that in
the background, which makes it a fiver! What do you reckon? That is
amazing. It is nice and simple, I never
thought I would do it in the tandoori oven. Now it is food
heaven and hell, sardines, with a choux batter with a salad, or food
hell, the pork and a superSunday classic, roast shoulder of pork
with apple sauce, the pork is scored, put in the oven, cooked for
five hours until the meat is lovely and tender and the crackling is
crisp, served with big slices, apple and cider sauce, some hispi
cabbage too! What do you like the sound of? Pork, lovely, right, what
about you, Jill? I really like the sound of the sardines, they are
cooked. Jill what do you like the sound of, the sardines or the
beautiful, suckling roast pork? Pork. Right answer. Don't give in
that easily. You have to wait until the end of the show for the final
result. The continuation of the Indian
theme today as this week it is Acktar Islam taking on Richard
Bainbridge. For his modern Indian sharing menu to win a place in the
Grand Final, have a look at this. Akhtar and Richard will look their
four courses today, with two very distinctive styles, judges may
guess whose dishes are whose. But they won't know for certain until
after they pick a winning menu. Both chefs know how much is riding
on today. Now Richard needs to focus, he's
first up today with his quurky take on an English picnic of quail,
served in individual hamper, with a Scotch egg, cheese scone and tomato
vinaigrette. British charred knows presentation is amazing, a napkin
has gone missing. I'm one short, it has to be around here somewhere,
BEEP. You feeling the fresh chef! BEEP. Richard wants everything to
be perfect for the judges and is well aware he can't afford to be
late. They are under the flap, panic over. You are telling me
today is all about having fun, still having fun. I will ask you
after you have served your starter. Hand with the box. Disaster averted,
he gets his box out in the nick of picnic! I think that is slightly
disappointing. It is a dinky plate. A little Scotch egg. Wheat,
delicious pork, lovely crunchy, slightly sandy outside. Mmmm. That
quail is delicious. One of the most important things about this box is
it stops you communicating with the people, it is very personal with
you, you are not sharing the food. But it is delicious to eat, and
beautifully prepared. It is fun and funny. But it isn't fabulous. I
think that's where it falls down. So, some praise from the judges,
but hardly a resounding triumph. Could it be a chance for Akhtar to
push ahead. His complex dish includes stuffed courgette flowers,
pea and spinach cake Pakora. Will you be on time for this, tick-
tock tick-tock? You are not too relaxed now? Not at all, mate.
Akhtar is not put off his stride and brings his tiffin of Indian
street food and selection of chutneys to the pass bang on time.
Be careful with that, and I have for you. It is real sharing, but a
picnic too. It is not an unhefty first course. I don't know. Five
fights. The courgette flower, it is slightly lost, I don't know why we
need the sauces. I think each of the individual items are favoured
so well. You don't have to have it, you can choose. Do you know, I
think this will be hugely popular. It particulars all the boxes about
sharing, about looking spectacular. Slight query over the practicality
of it all. I feel sorry for the chef, if he goes through on this,
he's not just cooking one dish, he's cooking five dishes.
times! So it is a big ask. mixture of views for Akhtar as well.
With three more courses to go the field is wide open. Next up it is
the fish course, Richard is first to the pass, with the 70s' inspired
lobster fondu. My fish is my weakest. Any changes to the fish.
know my flavours are there, the way my fish is dressed, it is fun, it
is quirky, not over the top. Clearly you are a fellow who likes
to go over the top. I like to keep my feet on the ground a bit more.
I'm all about impressing and making the effort. I know I have seen your
car outside. He adds a quirky touch, dehydrated vegtables he hopes will
think I might have fallen asleep by the time this gets round to being
served. I think it is intriguing. Dip that. I don't know why we
didn't get one each. This is a sharing exercise. This is delicious.
This is so not a feast for the eyes. I really wouldn't want to see a
concoction of this at such an important occasion. I would love to
see lobster, because I think it is so special and I love it. But I
agree with you that he could have made that lobster look so much more
dramatic. So a mostly positive reaction from
two of the judges. Now it is Akhtar's turn, and Richard knows
his fish course is a strong contender. He is serving a double
dish of wild sea bass with coconut gravy and soft shelled grabs with
mango chutney. Earlier this week this was the second course that
Akhtar delivered late to the pass. Tick-tock tick-tock, minutes are
passion. Richard is taking every opportunity to pile on the pressure.
Do you think serving whole crab for a banquet is fitting? Everybody
like as bit of crab. I'm from Norfolk we have some of the best
crabs in the world, I wouldn't serve it deep fried. It is all
about the lovely batter. Yeah, yeah, delicious batter, I ain't going to
tell you how to cook it, mate. Akhtar has managed to get his sea
bass to the pass today. Have Richard's jibes rattled him.
feeling nervy with the crab, I would have liked it to be a bit
more crisp. I hope it isn't picked up on too much.
That's more like it t it is drama and theatre. One of the problems
looking it, it is very easy to overchook it, that is what has
happened here. The sauce is delicious, a wonderful, really
delicious contrast to the first course. This green mango relish is
just delicious. The soft shell crab needs to be perfect to eat it.
isn't, it is soggy. The idea of this. Rather addicted to the
stuffing. The sauce and relish and the stuffing is beautiful. It is a
comment when you think the sauce and the relish are the best bits, I
could have served up a telephone directory and it would have been
delicious to eat, it almost rescued the fish, but not quite. Idea is
right, dramatic, cooking not good enough, two sauces fantastic, but
this week, you can see who makes it through in 20 minutes. Still to
come on Saturday Saturday Live, Keith Floyd travelling through the
French region of Burgandy, he is preparing veal escalopes in a white
wine and mustard sauce on board a canal barring.
Atul and Cyrus have sur arrived the eggs eggs shaugs, or will it be all
or white, this is the worst thing, it is the cullinary experience they
will need to survive against The Saturdays omelette challenge. All
revealed later, and what we will cook forget get, sardines in a deep
fried choux pastry and salad, or food hell, pork, and that fantastic
slow roast shoulder of pork with apple and Bramley saurs. What do
you think Cyrus? Pork, amazing. One of the most respected Indian
chefs in the world next, one thing longer than the lirs of letters
after his name, that is the list of in- letters - the list of letters
after his name, and that is the list of ingredients today. We tried
to keep it small. Lamb mince and chicken fillet breast, a sheek
kebab, you will help me make the chicken tikka, which is creamy
tikka. We have two salads. We have raitha, it will be a yoghurt with
the cucumber and mint, and we have a shredded salad. We will do some
naan bread as well? I will crack on and do this. Spice here. How does
it open! Only mace and cardamon in there. For my sheek kebab now.
The sheek keb back is that standard with lamb mince - kebab s that
standard with lamb mince or anything? It is called something
else with chicken. It become as little bit silky, and you can also
do it with pork. Like I was talking to Atul about different regions of
India where things come from, where does this lie? Kebabs came mostly
from the Persian influence on Indian cooking. We owe a lot to the
Persians and the whole of Europe and north India as well. A lot of
stuff came from there. As a result it has been adopted into Indian
cooking. The tandoor, in Iran is called the taftun. Whilst our's is
vertical, the Iranian tandoor goes in at a slant. They do make naans,
massive naans, to be honest with you, pretty big, and I think that
is where the Indians got their little bit of culture from. We have
the spices here, cardamon? And mace, you will put in a little bit of
ganger in there. You have double cream, yoinggurts and great cheddar
cheese from India. - Yoghurt, and great cheddar cheese from India.
Why do you put the cheddar cheese in there? It adds a punch to it.
You don't think Indians have cheese, do you?
Then the Chechen. I will come here, whilst you do that, I will try look
for my sheek kebab. With the chicken you have to make sure the
pieces are thin. Yes. That is if you have got a tandoor at home?
you don't you have a grill, and always have it in the grill, and
put it on a tray, a very hot grill, nice butter, a little oil on the
top. This tikka will brown very, very quickly in the often, you have
to be a little bit careful. It is very creamy and rich. Let's hope
that doesn't fall off now. Can I bring that tikka marinated
before. That is the chicken I have done.
How long do you leave it? Overnight is great. Most maranaides are
overnight. You have almonds in there. Yes, we have almonds and
cashew nuts in there. Both. Does the lid need to be on. Can we
have a look. Cyrus there is a phone call on for you, the British health
foundation is calling you. This is very healthy stuff! You want me to
do the salad, a little cucumber raitha. I can't talk to you guys
without talking about cricket? Fantastic, India is doing so well.
But we have all become rugby fans all of a sudden. Cricket, you
provide a lot of the catering, you are doing it tomorrow? We are doing
it tomorrow morning, we will be on duty at 6.00am. It is your food
Cyrus. If it was my food they would be winning. You have this fantastic
truck, this trailer? Yes. Tell bus that then? It is a mobile unit, and
it is fantastic, because it cost fantastic amounts of money. But we
use it to reheat and sell the food out. It is also capable of cooking,
of course, so it can cook too. When it is busy, tomorrow should be busy,
even though the weather is not very good, Onyango our side. This is at
Lords? - It is not on our side. That is at Lords? Yes, but the
trailer moves where it is supposed to go. As well as doing that you
are launching a new restaurant? the new restaurant launches the end
of September, hopefully. Though I would love to have a little bit
more time on my hands, but it is at the new Hilton near Terminal 5. It
is going to be called Mr Toliwaler's kitchen. That is
dangerous. Tell us about the naan bread, in it it is not yeast?
baking powder, not yeast. There is no other lefrpbing agent inside,
except - - leavening agent invite except bake powder. This is hot,
you turned it so high. With the marshmallow. You know I was coming.
No I want Gethin to make one because he titched me up. There you
go, make your own naan bread. easy. That frightens me already.
Dip your fingers into the oil. you a lefty? No, righty. Use your
right hand, I'm left handed. I thought the hand was important.
I'm Indian, I say one thing and mean another. If you want any of
the recipes they are on the website. Previous dishes are on the website
too. Then you just slap it in there.
Only use one oily hands, slap it there. There is a bin on the side
if you want to slap it there. This is your's Gloria!
Apply a bit of water on there. Now slap it in there. On the mat
like that. Hold it tight. Don't touch the sides of that. Stick it
in, do for it, yes! He's the commando. Next week I will be
making...! You probably notice now we have hairs from your harm all in
the chicken as well.. You are going to pull it out. Put your hand in
and pull it off. Right that there. There is a pick there. That's not
ready yet. This one is ready. you tuned in, I told you couldn't
follow that recipe. Crikey that's hot. Put your hand in the fire, OK!
I will leave you boys be. He put me up to that, Mr Martin.
Our salad, because he has been busy doing that. Chilli, onions, tomato.
Chilli, onions, tomato. What other spices, two of these spices, what
are these? Yeah, you can put them in the raitha, chilli and cumin,
that goes in the raitha. Should I worry that I can't see any more, is
that normal. I can't see anything any more should I worry about that.
It is just burnt hair in your eyes! They are extremely hot.
tandoors do get very hot, unfortunately. You can always spot
a tandoor chef, he has no hairs on his right hand. With us you can
spot the difference the hair goes back. If you have a lot of tandoor
practice nothing grows. I'm putting hot beetroot chutney on it. With
the lamb. Where is the salad, you haven't mixed it yet. Done
everything else! Of course, I will put some mango relish on this one,
in the meantime. I will leave you to fill those. You want to take the
chicken out of the tandoor. I will take the chicken out. Is it ready?
Not particularly. It is a bit hot. Take the naan out. I will use the
tools. Here you go, Sir. No space here. I'm fine, leave me
to it, it's fine. On these you have one that prices it off and one that
has a hook, by holds it on when you price it off. What a mess Mr James,
I would never make a mess like that. You can tell a good naan bread and
whether it is made by restaurant, is it generally has a hole in the
bottom. Happy with that, I'm happy with the
fresh naan because it looks superb. There you go, my hands are greasey,
you put it on the plate. Shall we naanwichs! That is malai chicken
tikka with minted mango and ginger relish, that is made by the one and
only. With the raitha and salad, and we have a sheek kebab w a
similar thing, but a hot beetroot chutney. Easy to do at home? Very
easy. Very easy to do at home! did you make that from that carnage.
Are these hot? Dive into the lamb ones? Are you stitching me up again.
Try the lamb one first, the chicken is a bit too hot.
Try the lamb one first. Mak magic. Worth the wait? Worth the watch and
wait. And the effort of doing it in the tandoor. You are a professional
that is delicious. Back to Cambridge and see what Olly has
I'm hunting a drink with a perfect intensity and roundness to stretch
around the spicyness of the dish and give it a cuddle. You could
give it a beer, this is Black Sheep Ale, or a dose of IPA. But wine too
can pair up gloriously with spicy cooking. I'm selecting this Rioja,
mine's a pint of this. This wine comes from the Rioja region of
northern Spain. The headline grape variety is Temperino, you can
expect good spice, reserves like this love being paired with lamb.
That has the right intensity and weight to pair up with the
structure of the lamb, without swamping the more delicate creamy
flavours of the chicken. There is also some mellow fruitfulness, that
will link up with the warming spice in the dish, that is the pepper and
the chilli, without overwhelming the more delicate aromatic flavours
coming from the cumin, ginger and the cardamon. Finally there is a
deftness here, it is important to allow all the spectacular flavours
on the plate to shine through, right up to the fresh mint in the
rocking rate ta. Cyrus here is to your tandoori treat. It is going
down well here. You said it is the weirdest breakfast you have ever
had in your life. Grey mullet, marshmallows and now a lamb kebab,
and I have had white and red wine, and it is 11.00am. What do you
think? It is perpect, acidity and balance. You have the richness of
the naan coming in your mouth, it washes down completely. I know the
girls like it, you are diving in. It was fantastic, great combination
of wine as well, it works so well. Difficult to follow, but worth the
wait. Talk about, that you have become the first recipient of our
Saturday Saturday badge. Really. For your bravery of the tandoor,
and you still have hairs left. many. It is time to see which chef
made it through to the Grand Final of the Great British Menu, it is -
Acktar Islam or Richard Bainbridge. On to the main course, Akhtar is
serving slow roasted shoulder of lamb, with cashew NUT and onion
roasted gravy, plus three different vegtables and bitterian any. This
is the highest scoring dish of the week. Every chef wants to be the
main course winner. Every chef wants the main course. I'm no
different. It is like the manly role f you get the main course, you
are the man. Akhtar quickly puts the finishing touches to the lamb
and brings it to the pass in a bullish mood. Main course awaits,
bet you wish you'd been to the gym now.
That is a feast for the eyes. is it a feast for the tummy. Does
it taste good. That lamb is delicious, it melts off the fork.
It is a big fork when you have two more courses to go and you have
already had two. Would this be the Centre Point of it. It is really
fantastic for sharing, I don't think it is too heavy, an excellent
bit of cooking. Akhtar's dish is a hit on all levels with the judges.
He has set the bar high. Will Richard's beef Wellington served
with cottage pie and glazed vegtables measure up. It has dawned
on me that the main course is out, I only have one more course to go.
How many do you think I have after main course. Richard brings has
classic beef Wellington, shepherd's pie and glazed vegtables. He's
hoping one particular element will make the food stand out. What I
want you to do is put this down in front of them, if somebody doesn't
mind picking it up and passing it out, they all pull the straw, the
shortest one wins the prize of putting on the chef's hat, apron
and cloth and then they carve the beef to each other.
I think there is more fun throughout my dish, Akhtar's aren't
that fun, they are tasty but not fun. But is it fun these judges are
after. Who wants to be mother, shortest straw. That looks very
short. This would certainly get a bit of conversation going. Right
I'm there and ready for action. have had superior beef Wellington.
This is not one of them, there is not a lot of street party. It is
not street party fun and drollics. What I want to do is settle down in
the armchair, put the newspaper on my head and fall fast asleep. Which
isn't quite the point of the main course for this banquet.
With only one chance left to impress the judges, the tantalising
prospect of cooking at the People's Banquet is playing on both chefs'
mind. One course and that is it. Are you going to miss me.
messing you already. Don't worry, I'll invite you to the banquet.
Akhtar is first to the pass with his last course.
Three minutes away from the pass, last dish. Think you done enough to
beat me? I don't mind you can be honest, if you think you have done
enough to beat me, that's cool. Akhtar is too busy trying to
caramelise his mango to pay any attention. Think you will be able
to do that for 100. As he brings his dessert boxes to the pass, he's
feeling jittery. This is a present for from me to thank them as my
guests. Good heavens, this looks like a
little selection of Indian dishes. I'm fairly certain that is coconut
icecream. This is delicious, very fresh. Oh, strawberry inside the
most delicate of pastry. Everyone is being far too polite here, there
are four separate puddings, which are essentially restaurant
puddings,'s just showing off. I don't think he's showing off very
well. I thought it was absolutely delicious, lovely, I liked the box.
I think Oliver has something about it is not a sharing pudding, it is
a hotel pudding. Not exactly the triumphant end of his menu that
Akhtar had been hoping for. Can Richard take the advantage. He as
making 70s inspired DIY icecream Sunday days, with four different
flair flavours, strawberry, vanilla, chocolate and business tash cho. As
he gets down, Akhtar gives him a taste of his own medicine. This is
the last chance, there is nothing you can do. No way to redeem
yourself, could be the end of the road. Richard puts his strawberry
compote, soil, and strawberry biscuit, then things everything to
the pass. Good luck, don't drop it.
It looks like a confectioners' window. It is lovely. I like the
combination of pexures, everyone can choose their own favourite ice-
creams. I love the colours, so summary. I think the idea of self-
assembly is quite good fun. It doesn't make my heart beat faster.
The idea is fabulous, I love the idea of pick and mix, build your
own pudding, what could be better. It would still be a really boring
pudding, that is all it would ever amount to. The cooking is over, all
the chefs can think about is whether they have done enough to
get through to the next round. In the chamber, the judges must decide,
which menu they think is best. is interesting looking at two chefs
who come from completely different journies, I don't know who I'm
going to vote for. It is difficult, but the truth is we have to pick
the best menu to go forward to the final. Have you madep your mind.
Yes I have. - Made up your mind? Yes I have. Yes. So we will get the
chefs in. Welcome chefs. I guess you have had quite a stressful week.
We have had quite a difficult day today, because there has been some
great food from both of you, but we do have to choose by the menu, not
the individual dishes. We have all made up our minds, so Oliver, menu
A or B. Menu B. It is menu B for me. I'm actually
menu A, but that means menu B has won. Of course neither of you two
know who is A and who is B. So we had better find out. The chef going
forward to represent the central region in The Great British Menu
final, will be ...Acktar Islam. Well done. Congratulations.
answer some of your foodie question. Each caller will ask our chefs, and
help decide what Gethin will be having for lunch. Jill are you
there from Essex. What is your question for us? I have some dab,
and I would like an interesting way to cook them. I love spicy good.
Dab, so spice up the dab. Lovely fish, most underrated fish, it is
great. If you can just trim the wings off a bit, score it, use the
same maranaide as for the chicken, and smear it nicely keep it in the
fridge for a few hours, grill it, and keep basting it, you will get a
lovely texture. For those who haven't seen it? It is a member of
sole family, of sorts, it is a bit smaller, you can have the
fishmonger take off one skin and keep one on. Most of the
fishmongers do. The best is from Cornwall and Hastings, two
fantastic landings, it is a very tasty fish, because it has a
slightly meat-to-bone ratio difference people don't buy. It
doesn't have fancy name like Dover sole. What dish at the end of the
show? It has to be hench. Jeffrey are you there? I'm after an almond
tart filling, not the cake type, a gooey, sweet version. I will answer
that. The best way to do that is do it thin, instead of making the
filling, the best thing to do is take puff pastry, thinly, cook
marzipan, and don't get the bright yellow one, get the natural one,
thinly slice it and place it over the top, drizzle it with almonds
and Hony and bake it for 15 minutes, you will end up with the gooey
centre, it is the mardz pan that melts and creates the centre into a
tart. As simple. What dish, heaven or hell? Heaven please. It is
looking good so far. What is your question Tony?
bass with a bit of spice twist on it. My girlfriend Caroline likes
sea bass curry. Any spicy sea bass dish, that is one of your trademark
dishes? It is a fantastic fish, the best recipe is coconut milk, heat,
oil, garlic, ginger, green chilli, saute that, sliced onion a pitch of
tum Rick, and milk, poach it in there. If you can get curry leaves
add them as well, if not don't fuss. What would you like to see at the
end of the show, heaven or hell? Hell. Yeah!
So majority of callers going for heaven. Now down to business, the
chefs battle against the choc and each other to test how fast they
can make a three-egg omelette. Akhtar 31 seconds and something
equally as slow for Cyrus. Usual rules apply, clocks on the
screens please, are you ready. Cook as fast as you can. Mr
doesn't work. It is obvious lie not one of the
fastest ones we have - obviously not one of the fastest ones we have
done. We have plan, we have a plan. We have to put some good cheese
inside. Green chillis, I would have loved that. Three-and-a-half
minutes gone! Come on.
Are you ready! I don't know what you are applauding for.
At least you will get to eat a perfect omelette. It is the first
time on Saturday Saturday you can each the omelette. It is negotiable.
Never mind the timing. You both were the same, 1.04.2. The idea is
boys you are supposed to get quicker. Next time. Next time.
Tim Geithner food heaven - will Gethin get his food heaven or hell,
let's find out after a vintage film from Keith Floyd. He's exploring
the waterways of Burgandy, first it No, it is not Songs of Praise, this
is Situ Abbey, right in the heart of one of France's most prestigious
wine growing areas. You know, if these amongst, I don't mean these
ones, but the ones centuries ago, hadn't settled here to tend the
vines, Burgandy would be a pretty dry place today. Strangely enough,
the old order of this amongst for bade them to drink the stuff. They
were far too busy knocking the daylights out of the Benedictine
amongst down the road, the ones that make the nice liqueur.
You have got to admire these chaps, they make fantastic light and
creamy cheese called Situ, named after the monastery and named after
these Charolais cows. They are self-sufficient. If it wasn't for
the fact that women are sadly banned, I wouldn't mind spending a
few weeks here myself, to cleanse my very weary soul.
And here's one of my producers making an undignified exit to the
Dog and Ferret. I thought the best way to see Burgandy was from a boat
on the river. Which flows through the illusion countryside. It is a
very important river, although not as wide as or as long as the
Mississippi, the French are very proud of it. This isn't a geography
lesson, there is my 900-foot floating kitchen going by. Burgandy
food goes in two cat gree, one stewed in wine, and two, sauteed
with the mustard sauce poured over it. I'm doing the latter. Life,
it. I'm doing the latter. Life, down here, two escalopes of veal,
choice Dijon mustard, unsalted butter, cream, thick, hard to find.
And all of this finished off with this strong alcohol, sub-Brandy
stuff, made from the residue of the wine pressing. I'm not doing that
for me or the director. I'm doing it for a very important guy coming
to lunch, who at the moment is sitting looking rather bored on the
bow of the barring. We will put a bit - barge, we will put some
butter there. We do try to do things live, I have the butter
mementing properly. One escalope of veal. Turn it over the second it is
a little bit sealed. Season it with a little pepper. Never add salt to
meat by the way until it is sealed. Otherwise it brings the juices out
and spoils it. You will need to bear with me. Look out the window
and you will see lovely sites, beautiful countryside, maidens
cavorting on the banks of the canals, people cycling past. One
way or another that has to fry away for a second or two.
# The cooking boat # Down below
# Below # Out ze window
When you buy mustard you can buy lots of different ones, for cooking
with mustard, use the pale yellow one, always add it to the sauce at
the end, because if you cook it, too hot, if you make it too rich in
the sauce, it takes away the flavour of the mustard. You warm
the sauce up and then add the mustard at the end. Because this is
a Frenchman, he likes his meat slightly underdone. All I do now.
This will ruin the camera. A little liqueur goes in there. The
meat goes on to there. Let the juice of the meat and the
alcohol reduce a bit, stir in some cream like that, two of those I
should think will be fine. Let's put three in. You let that bubble
away. They will be editing down, because they can't afford the film
to cook a fish from beginning to end. I promise you are cooking by
real time, as you can see I'm getting hot and difficult. Stay
there while I get pepper to put in there. Have a swig of wine while
that is going on. Another glass of Beaujolais. Put in some French
unsalted butter. Melt that in like that. All this is quite boring, but
feel free to have a walk round, and across the water. That's lovely now.
A little bit of mustard, about that much. You can always look up one of
these famous books, preferably one of mine, to see precisely how much
you put in. That is it, it is glistening yellow, it is golden, it
is mustard, it says Dijon and Burgandy. Coppola it over that.
Simplicity itself. Last time I cooked on a boat, you can barely
see this one moving, it was a trawler off the South-West of
England in the gales. Enjoy.
And so to lunch. And a short, but meaningful lesson on Burgandy wine
from Jean-Michel Lafonte. Wine is made by people for the people. And
if you take a group of people you have some great ones and some funny
ones. For that is the kind of things that happen. Wine bring life
to the region. Fortunately we have people who produce good stuff like
this, pretty rich, with at lo of romance. It is a wine that looks
nice. Never forget, when you look at the wine, you must like it. If
you don't like it when you see it, you will never enjoy it. It is like
on next week's show. Now we find out if Gethin faces food heaven or
hell. Everybody has made up your mind. No good asking me, you know
what I would choose. But these guys, how do you think these guys have
decided, it was 2-1 at home. Heaven at the moment. He's a smart good
looking man, he deserves hell. Close one today, 4-3, to hell.
I didn't pay them, but yes, proper grub.
So we are going to do roast shoulder of pork with apple sauce.
If you can peel the apples, preer me the potatoes and put them
through - prepare me the potatos and put them through the ricer.
Slow roast shoulder of pork, time is the important thing,
particularly with crackling. Slow roast shoulder. You use a DIY
knife? Absolutely. You need to score the pork fat, be really
careful when you do this. You will never get it with a knife, you have
to use one of these craft knives. Your butcher will do this. It is
done for two things, get the back nice and crispy, but most
importantly it enables you to slice, otherwise you will have a huge lump
of crackling. In the tray use some water. About 300mms of water. Put
the pork shoulder straight in. Salt and nothing else. Nothing.
Relying on the quality of the meat, that is the key to this, you don't
need anything else, it is the simplest dish you will cut. You can
get it from a local butcher? Supermarkets will sell pork, it is
the definition of fat to meat that is important. The cooking time, 300
degrees Fahrenheit, 150 degrees centigrade, in the oven for three
hours. Don't touch it, nothing, take the tin foil off, turn the
oven up to 200, gas six or seven, and you end up after two more hours
with pork and crackling. Yes, you see. OK, I'm turning slowly. Some
bit of sardines on there! That's what you want. We will do a
little apple sauce here. So diced apples, very quick apple sauce,
Bramley apples, that will be enough. We then use some cider, not water.
Cider because we're having an amazing season this year for apples,
and the cider production. Cyrus will back me up. It has been the
best in recorded history. weather has been awful for us but
very good for the apples. Is that sugar.
We need sugar with the Bramley apples. We bring it to the boil and
cook it quickly. The hispi cabbage needs to be sliced. Our mashed
potato we do with this. We have our butter. More butter.
never thought I would say that, that's enough.
A little bit of milk in there. We mix that together to our mash.
This is the creamy mash, invest in a potato ricer. He pride myself on
my mashed potato. This is just that, really quick. To cook the hispi
cabbage. Water butter, of course. We throw the cabbage in, no need to
boil cabbage. The water and the butter emulsify, to create a sauce,
but the water will cook it, rather than it just frying, it is steaming
at the same time in there. A bit of salt, education. Some black pepper,
can you get me pork out of the pot. We can make the sauce with this.
This is all about timing is this. That's the key to it, I suppose.
The good thing about this pork is that the longer it goes in the oven
the better it is. The pork shoulder you can almost forget about it. Can
you put that on there, we will warm that up, actually.
The mash is ready. You are salivating. It just looks great!
That is the key to the pork, it has to be really good quality, but
above all else, a slow cooking side of it works. You see the apples,
they don't take long, how easy is that to make apple sauce, the cider
in there, the taste of it. How do you know it is ready. The apples
just break, that is apple sauce done. That is it, easy.
There you go, easy! It is, now I forgot to mention earlier, you are
also on the box doing remembrance week, which must be a great
responsibility, and fascinating stories as well? Absolutely. Going
to Afghanistan and film that, it comes out in November. They are
real heros, obviously. They certainly are.
That is the hispi cabbage, you can grow it simply at home. Then you
have got check that out. At this point I want to thank everybody
this week, obviously people have been watching this hospital thing I
have been involved in, I would like to thank you for all the support. I
never get to thank anybody on the show. Thank you for the support,
the guys are doing a great job up in Scarborough, this should be on
the menu up there. If you are going to be ill, get to
Scarborough. A little bit of the apple sauce on
the side. Then, just some of the pan juices, nothing else, just a
few of the pan juices. Over the top, you can't slice it, dive in, it is
comfort cooking, slow roast shoulder of park, Geithin Jones,
dive into that one. To go with this, we have a
Corriente Del Bio Pinot Noir from Marks & Spencers, it is from Chile,.
The idea it is that sharing food. Come on, we're waiting! Strangest
breakfast in the world. Happy with that. You saved the best till last.
James Martin hosts the cookery show, with guest chefs Cyrus Todiwala and Atul Kochhar. There are classic moments from Great British Menu, Rick Stein, and Keith Floyd, and a member of the Strictly Come Dancing lineup faces their food heaven or hell. Expert Olly Smith matches wine to each of the studio dishes.