Browse content similar to 10/12/2011. Check below for episodes and series from the same categories and more!
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Good morning. The wind may have died down, in fact it is freezing | :00:15. | :00:21. | |
outside, so let's warm you up with 90 minutes of food, this is | :00:21. | :00:31. | |
:00:31. | :00:36. | ||
Saturday Kitchen, Live! Welcome to the show. Cooking with me, live, in | :00:36. | :00:39. | |
the studio are two very familiar faces here on Saturday Kitchen. | :00:39. | :00:42. | |
First, the man who helped put Scotland firmly on the culinary map | :00:42. | :00:45. | |
and continues to inspire people through his very own cookery | :00:45. | :00:52. | |
schools. It's Nick Nairn. Next to him is the man in charge at the | :00:52. | :00:55. | |
award-winning Modern Indian restaurant, The Cinnamon Club. | :00:55. | :00:58. | |
Making a long overdue return to the show, it's Vivek Singh. Good | :00:58. | :01:08. | |
:01:08. | :01:08. | ||
morning to you both. So, Nick, on the menu for you? It is baked | :01:09. | :01:12. | |
potato, but a posh one. I was thinking that, it would have | :01:12. | :01:17. | |
to be all the way from Scotland. A big celebration dish. | :01:17. | :01:22. | |
Like a thermidor? Yes, but without the complicated sauce. A clever | :01:22. | :01:26. | |
sauce with the lobster. From the east coast of Scotland? | :01:26. | :01:31. | |
the west coast, we have them both sides. | :01:31. | :01:34. | |
Follow that, Vivek? A stir fried goose with paratha. A good | :01:34. | :01:40. | |
alternative to Christmas. Is this a dish that is on your menu | :01:40. | :01:46. | |
this Christmas? Yes, it will be on the Christmas lunch that we serve. | :01:46. | :01:51. | |
There is something on the side of it, what is that? It is my wife's | :01:51. | :01:56. | |
recipe for paratha. Sounds good to me. So two top dishes to look | :01:56. | :01:59. | |
forward to we've also got our line- up of great foodie films from the | :01:59. | :02:01. | |
BBC archive. Today it's Rick Stein, Lorraine | :02:01. | :02:04. | |
Pascale, Valentine Warner and the late great, Keith Floyd. Now, I | :02:04. | :02:07. | |
need to keep my wits about me today as our special guest thrives on | :02:07. | :02:15. | |
mistakes and bloopers. Welcome the brilliant, Harry Hill! Welcome to | :02:15. | :02:19. | |
the show. Thank you for inviting me to your | :02:19. | :02:24. | |
castle. When is the central heating going in? It is cold in here! So, | :02:24. | :02:29. | |
not the greatest cook in the world? How dare you! That's not much of a | :02:29. | :02:33. | |
welcome. That is what I read about you? | :02:33. | :02:37. | |
don't do much. I like it pierce the film lid. | :02:37. | :02:40. | |
Is that it? I think so. I do a roast. | :02:40. | :02:46. | |
Of course, you do the roast chicken? I do, but I've been banned | :02:46. | :02:51. | |
from doing, I made a spaghetti bolognese, when I put too much meat | :02:51. | :02:56. | |
into it, so my wife has banned me from making it now. | :02:56. | :03:04. | |
Hopefully, these guys will inspire you. At the end of the show it is | :03:05. | :03:10. | |
your food hell or food heaven. Based on your nightmare | :03:10. | :03:15. | |
iningredient and favourite iningredient. So the best | :03:15. | :03:21. | |
iningredient, what is that? Butter! I like it in toast, sometimes I get | :03:21. | :03:26. | |
a big piece of butter and force it into my face. I know it is not good | :03:26. | :03:29. | |
for me. What about the dreaded food hell? | :03:29. | :03:34. | |
Radishes. I hate them. I know that the Chinese like to carve them into | :03:34. | :03:39. | |
different shapes. It can be used for such, yes? | :03:39. | :03:44. | |
But I don't like the taste of them. So, butter or radishes for Harry. I | :03:44. | :03:52. | |
don't think there is a fight for this one. First, food heaven, it is | :03:52. | :03:58. | |
peanut and breadcrumbed chicken breast. Finished with a couple of | :03:58. | :04:02. | |
slices of homemade butter on the top. | :04:02. | :04:06. | |
Or Harry could be facing food hell, radishes. | :04:06. | :04:13. | |
I will make yuzu marinated tuna. It is dressed in a soy sauce and | :04:13. | :04:21. | |
lime juice dressing, that sounds great, doesn't it? I hope I don't | :04:21. | :04:29. | |
get that one! It is looking likely with that lot over there! Let's | :04:29. | :04:34. | |
meet the other two chef's table guests. Caryn, you wrote in, who | :04:34. | :04:38. | |
did you bring with you? This is my friend, Sara. | :04:38. | :04:43. | |
Caryn, you are seriously travelling next year? Yep. I have 18 months | :04:43. | :04:47. | |
planned. Over ten different countries. I'm hoping to spend a | :04:47. | :04:50. | |
year in Australia, working and travelling it is really exciting. | :04:50. | :04:55. | |
I'm going to Kenya for five weeks to volunteer. I'm looking forward | :04:55. | :04:59. | |
to that. There are amazing places on your | :04:59. | :05:04. | |
list, Indonesia, Singapore? Yes, I'm doing a trek to the mountains | :05:04. | :05:08. | |
there. Yeah, it is really, really exciting. | :05:08. | :05:11. | |
I'm looking forward to the different foods to experience. I | :05:11. | :05:17. | |
was in the south-east of Asia this year. I fell in love with it. I did | :05:17. | :05:20. | |
not eat a single Piece of Western food. | :05:20. | :05:26. | |
So, looking forward to it. And you will both get to decide | :05:26. | :05:29. | |
what Harry is eating at the end of the show. | :05:29. | :05:38. | |
I already know! If you would like to ask us a question, call us on: | :05:38. | :05:43. | |
If you get on the show, I'll be asking you if Harry should be | :05:43. | :05:47. | |
getting food heaven or food hell. So start thinking. Are you hungry? | :05:47. | :05:51. | |
Starving. Good. Cooking first, the man at the | :05:51. | :05:55. | |
forefront of the modern British food scene for 25 years. | :05:55. | :06:04. | |
25 years stkhrap I feel everyone of them! -- -- 25 years! I feel every | :06:04. | :06:11. | |
one of them. So, the lobster? a lobster thermidor. | :06:11. | :06:15. | |
While we are talking, part of the joy of coming on Saturday Kitchen | :06:15. | :06:20. | |
is watching you do the messy jobs while I get to do the nice bits. | :06:20. | :06:27. | |
I will put this on as I know I will get caked! So, lobster, this is | :06:27. | :06:33. | |
obviously, west coast /east coast? Scottish lobster! It is brilliant | :06:33. | :06:39. | |
up there. The sauce is simple... Argh! It is | :06:39. | :06:44. | |
The sauce is simple... Argh! It is alive! It is dead, I can assure you. | :06:44. | :06:49. | |
Here we have double cream. A little bit of mustard. That helps to | :06:49. | :06:55. | |
thicken the cream up. A little bit of lemon juice and egg yolks to | :06:55. | :07:01. | |
make a liaison. Thermidor is with sometimes | :07:01. | :07:06. | |
mushrooms, a bit of brandy? Yes, all of the traditional things. This | :07:06. | :07:14. | |
is a cheat's version. But, you know, we did this, Paul | :07:14. | :07:19. | |
Rankin and I did a telly series, we did this on that. He was being a | :07:19. | :07:24. | |
bit, baked potato with lobster, it is not that clever, but it is one | :07:24. | :07:29. | |
of those things that eats really, really well. So, mustard, cream, a | :07:29. | :07:34. | |
bit of lemon zest. When you think of lobsters, people | :07:34. | :07:39. | |
think that they are expensive, but if you pick the season, in the | :07:39. | :07:44. | |
right place, they are inexpensive. I was up in Cumbria, they were �5. | :07:45. | :07:49. | |
Really? That is fantastic. The supermarkets do well. They can | :07:49. | :07:55. | |
be about a fiver. You can use crab meat, king prawns. There are lots | :07:55. | :08:00. | |
of changes. Lots of lemon juice. About half a | :08:00. | :08:06. | |
lemon or so. We will serve it with a salad, a crunchy cucumber, tomato, | :08:07. | :08:10. | |
Hershey salad. Tell us about what is happening? | :08:10. | :08:18. | |
Well, we have secured a second site up in Aberdeen. The Aberdonians | :08:18. | :08:24. | |
love their food up there. And Aberdeen is still booming, that | :08:24. | :08:31. | |
whole oil thing has kept it in a really buoyant economy. | :08:31. | :08:36. | |
But the food to choose from, you have some of the best food larders | :08:36. | :08:43. | |
in the world? Scotland? Yes, the u -- there is the stuff from the sea, | :08:43. | :08:48. | |
the stuff from the rivers it is great, also the mountains. | :08:48. | :08:55. | |
Now, a bit of parmesan in here. Run us through the sauce again, you | :08:55. | :09:02. | |
have got? Double cream, mustard, lemon zest, lemon juice, parmesan. | :09:02. | :09:09. | |
All nice things to eat. And the eggs? Put the yoke in and | :09:10. | :09:16. | |
let it cook quickly, don't scramble The easiest way to get the meat | :09:16. | :09:21. | |
from the joins here is using a lobster pick. You can use a spoon? | :09:21. | :09:26. | |
The handle of a teaspoon is what I tend to use, I don't have a posh | :09:26. | :09:30. | |
lobster pick. Now, James, we are having guests up | :09:30. | :09:35. | |
at the cook's school. We did a poll to see who our customers wanted. | :09:35. | :09:43. | |
Guess who was the top of the list? I dread to think, go on. | :09:43. | :09:49. | |
You! You have said this, we didn't do this in the rehearsal! Yes, I | :09:50. | :09:56. | |
will be there! You like it up there? I did. I thought it was | :09:56. | :10:00. | |
amazing. What was amazing was the mushroom picking. You went on the | :10:00. | :10:03. | |
little boat you have got. It is brilliant. Fantastic. | :10:03. | :10:07. | |
How is the lobster coming on? nearly. There$$NEWLINE. Right, I | :10:07. | :10:12. | |
will start on the salad while you are doing that. | :10:12. | :10:19. | |
Do you go to Scotland much? Oh, you go to the Good Food Show, don't | :10:19. | :10:22. | |
you? I was in Cumbria, that is over the water from Northern Ireland. | :10:22. | :10:26. | |
You have that bank of ocean, we are talking about lobsters it is just | :10:26. | :10:32. | |
one of the most rich sea-food areas in the world in terms of shellfish. | :10:32. | :10:37. | |
Scotland is the biggest producer of langoustines in the world. The fish | :10:37. | :10:43. | |
in Scotland is amazing. Peter Head in Britain, you are | :10:43. | :10:47. | |
spoilt for choice. So, let's give that a stir around. | :10:47. | :10:51. | |
Let's then pile it into the potato skins with a little bit of cheese | :10:51. | :10:56. | |
on the top. The potatos you have used? These | :10:56. | :11:02. | |
are red roosters. They are a floury potato. Grown in Scotland, but an | :11:02. | :11:06. | |
Irish variety. What is not to like about this? | :11:06. | :11:11. | |
Cream, egg, cheese, lobster, baked potato. | :11:11. | :11:18. | |
Liking it so far? Yes. Can you pop that on top. | :11:18. | :11:21. | |
I will leave you to finish off the salad. | :11:21. | :11:30. | |
So, the salad, a bit of cue come better, tomato, olive oil and lemon | :11:30. | :11:33. | |
juice as well. So, you were going to ask me how | :11:33. | :11:38. | |
the restaurant is doing? I wasn't going to, I was going to grate the | :11:38. | :11:43. | |
cheese! Go on, how is the restaurant going? It is going well. | :11:43. | :11:48. | |
We are doing another three years for the Hilton there in Dunblane. | :11:48. | :11:51. | |
So looking forward to really good food from that amazing larder that | :11:51. | :11:56. | |
you were talking about, that we have in Scotland. | :11:56. | :12:01. | |
Right, you can keep the shells here? They do great soups. I have | :12:01. | :12:06. | |
said about the soups on the show. You mentioned langoustines, it is | :12:06. | :12:11. | |
something that we should be eating more. We export so much of it? | :12:11. | :12:18. | |
of the stuff we get is exported. And, you know, how can somebody in | :12:18. | :12:23. | |
Europe enjoy a langoustine better than we can? We get it on the day | :12:23. | :12:30. | |
it comes from the ocean?! Don't talk to me about Europe! To talk to | :12:30. | :12:36. | |
us, call this number: 7 You can -- you can put your | :12:36. | :12:42. | |
questions to us live later on. All of the other recipes for the | :12:42. | :12:48. | |
show are at bbc.co.uk/recipes. So, tell us about the salad? So, a | :12:48. | :12:56. | |
nice crunchy, fresh salad. The potato is very rirb. -- rich. | :12:56. | :13:06. | |
:13:06. | :13:08. | ||
So, there is cucumber, red onion, parsley, tomatos, lemon juice, | :13:08. | :13:18. | |
:13:18. | :13:25. | ||
olive oil and all mixed together. We call this salad a kachumbah. | :13:25. | :13:31. | |
I was talking about an amazing turkey curry, I said about doing it | :13:31. | :13:37. | |
with flatbreads, but he told me you were coming on the show. So, maybe | :13:37. | :13:47. | |
:13:47. | :13:47. | ||
not! So, what is it called in India? It is kachumbah. | :13:47. | :13:55. | |
You have invented all of this stuff before us. How old is Indian | :13:55. | :14:00. | |
cooking? As old as India itself! There we go. | :14:00. | :14:07. | |
So, remind us of what this is again? That is a little lobster | :14:07. | :14:13. | |
baked potato with a kachumbah salad. As easy as that. | :14:13. | :14:17. | |
It looks delicious. A twist on the thermidor that we were saying. The | :14:17. | :14:26. | |
same flavours are in there. There we go, the first dish, breakfast! | :14:26. | :14:32. | |
Do you like lobster? I love lobster. It is so expensive, isn't it, | :14:32. | :14:37. | |
unless you go to Iceland. It can be, unless you can find it? | :14:38. | :14:45. | |
You mean the country? I wouldn't know what to do with it ?! I had | :14:45. | :14:52. | |
this as a kid in a pub, but my job was to take the cling film off it. | :14:52. | :14:55. | |
How is it? Really good. Fantastic. | :14:55. | :15:04. | |
The gait thing about that, you can do that at Christmas? Yes, you can | :15:04. | :15:08. | |
make them beforehand and put them in the fridge and take them out | :15:08. | :15:14. | |
later and put them in the oven. Right, for the wine, we have Tim | :15:14. | :15:19. | |
Atkin in Lincolnshire this week. So, what has he chosen to go with | :15:19. | :15:21. | |
what has he chosen to go with Nick's splendid spud. | :15:21. | :15:26. | |
I'm heading down the hill after a tour of the castle, to find some | :15:26. | :15:36. | |
great dish s -- wines for this week's dishes. | :15:36. | :15:41. | |
I tell you what, Nick, this is the poshest baked potato that I've ever | :15:41. | :15:46. | |
heard of. I'm determined to do it justice. Lobster is a delicate | :15:46. | :15:55. | |
flavour. A I have a couple of suggestions. One could be this | :15:55. | :16:00. | |
Falanghina from Naples, but I have this lobster heaven it is the | :16:00. | :16:03. | |
Nicolas Potel Bourgogne Chardonnay, Vieilles Vignes 2010. Some people | :16:03. | :16:08. | |
think that Chardonnay is passe, but there is Chardonnay and Chardonnay. | :16:08. | :16:11. | |
At this price, this is close to the top of the tree. | :16:12. | :16:19. | |
It is made by the exciting young names in burgundy, it gives the | :16:19. | :16:23. | |
wine extra concentration in the absence of oak. On the nose this is | :16:23. | :16:28. | |
restrained and slightly nutty with a hint of lemon zest and a touch of | :16:28. | :16:33. | |
butterry, creaminess behind it. On the palate... It is a wine that | :16:33. | :16:37. | |
works well with the dish for three reasons: It is delicate enough not | :16:37. | :16:42. | |
to overwhelm the lobster. It has the texture to work nicely with the | :16:42. | :16:49. | |
cream, potato and cheese, and thirdly, the acidity on the wine | :16:49. | :16:52. | |
keeps the wine lively on the pal yet. | :16:52. | :17:01. | |
Nick, I reckon that this is one of the best burgundy wine for the | :17:01. | :17:04. | |
price. I don't know about the wine? I love | :17:04. | :17:12. | |
this. This is proper it has length, depth, and balance and at �8 a | :17:12. | :17:18. | |
bottle?! That is brilliant. In It is a grown-up wine. | :17:18. | :17:24. | |
It has legs. A brilliant wine. What do you reckon to the food and | :17:25. | :17:30. | |
the wine match? A very grown-up wine for a great dish. | :17:30. | :17:35. | |
I have to say, �8 that is probably one of the best wines we have had | :17:35. | :17:42. | |
in five years. Well, this is the VT show, we have to go on the internet | :17:42. | :17:47. | |
and order it! Brilliant for Christmas. You can be joining us | :17:47. | :17:51. | |
here at the table at some time in the series. Write to us with your | :17:51. | :17:58. | |
name and address to: Don't forget to put a stamp on your | :17:58. | :18:04. | |
envelopes, please. Later on, Vivek is to have a spicy version of a | :18:04. | :18:07. | |
festive favourite, what is it again? It is stir fried goose with | :18:07. | :18:11. | |
paratha. It is with green chillies, curry | :18:11. | :18:16. | |
leaves and red onion and a paratha on the side. That I will be making. | :18:16. | :18:20. | |
Right, it is time for another inspiring foodie film from Rick | :18:20. | :18:26. | |
Stein. He is feeling the Indian vibe too, on the beach in Goa with | :18:26. | :18:36. | |
:18:36. | :18:40. | ||
a cold beer and a plate of spicy arrived here off a plane years ago | :18:40. | :18:46. | |
arrived here off a plane years ago you can understand why they can't | :18:46. | :18:54. | |
The other day I was talking to this English woman in the hotel.- She said, "Turned out nice again." | :18:54. | :18:59. | |
You can't make jokes about the weather in Goa. Every day is lovely. | :18:59. | :19:02. | |
And at the end of a lovely day like this, what I really like is a cold Kingfisher beer... | :19:02. | :19:10. | |
and a plate of papads. | :19:10. | :19:13. | |
These are papads and they are fantastic. They're just wonderful. | :19:13. | :19:18. | |
First you get a hot frying pan, put a bit of oil in it, then chuck in some onions. | :19:18. | :19:21. | |
Turn them over until they're nice and brown. | :19:21. | :19:27. | |
Throw in chopped tomatoes and squeeze it with your fish so it squidges and squashes. | :19:27. | :19:36. | |
You're trying to make a paste out of it. Cook that until it's dry. | :19:36. | :19:41. | |
Then you throw in some prawns. | :19:41. | :19:44. | |
You get a couple of pounds of prawns down in the market here for about a quid. | :19:44. | :19:50. | |
Chop them up, throw them into the frying pan and turn them over. | :19:50. | :19:55. | |
Then add some finely-chopped green chillies. | :19:55. | :20:01. | |
Slit them open, take out the seeds with a spoon. | :20:01. | :20:06. | |
Now you add a big splodge of chopped-up ginger, very finely chopped. | :20:06. | :20:12. | |
Then stir in some chopped-up garlic. | :20:12. | :20:15. | |
Now add a couple of spices - a big pinch of lovely, yellow turmeric, | :20:15. | :20:21. | |
then some chilli powder or cayenne pepper for a bit of heat. | :20:21. | :20:26. | |
Then a good squeeze of lime right the way over | :20:26. | :20:31. | |
and then season it with sea salt. Sea salt's better, | :20:31. | :20:35. | |
but it doesn't matter. Then set it aside and leave it to cool down. | :20:35. | :20:41. | |
Now take some of those little poppadoms. | :20:41. | :20:46. | |
They're flecked with chilli powder, so they're a bit hot. | :20:46. | :20:51. | |
Put a tablespoon of the mixture in the middle of one of those discs, | :20:51. | :20:55. | |
then roll those up, push them down and seal them with a beaten egg. | :20:55. | :21:00. | |
Brush the two ends of the papads with egg again and fold the ends in- to stop the bits coming out. | :21:00. | :21:08. | |
Then you drop the papads into very hot oil, | :21:08. | :21:13. | |
about 190 degrees, and they just go whoosh! | :21:13. | :21:17. | |
They fry on one side for about a minute, minute and a half, | :21:17. | :21:20. | |
turn them over and they're all bubbly like poppadoms. Another minute on the other side, | :21:20. | :21:27. | |
take them out of the oil, trim the ends, cut them in half, | :21:27. | :21:33. | |
cocktail sticks, lots of lime, and there we go! | :21:33. | :21:41. | |
Wow! Wow! | :21:41. | :21:46. | |
Was anything better designed to go with cold beer? I don't think so. | :21:46. | :21:56. | |
:21:56. | :22:13. | ||
This is Goan prawn caldene and like a lot of these Goan curries, | :22:13. | :22:18. | |
we start with some onions, some garlic, just sliced in this case, | :22:18. | :22:21. | |
and some ginger - standard flavours- to start off a curry. | :22:21. | :22:24. | |
Just stir those around a bit. | :22:24. | :22:27. | |
While that's cooking away gently so it lightly browns, I'll tell you- about the other ingredients. | :22:28. | :22:33. | |
I'm using prawns, but you can make caldenes with all kinds of fish. | :22:33. | :22:36. | |
They're like a Portuguese fish stew. That's where "caldene" came from. | :22:36. | :22:39. | |
I'm not sure if it refers to the dish or the stew. | :22:39. | :22:43. | |
They're a bit like Sydney harbour prawns. I wish we could get prawns like this in England. Look at those. | :22:43. | :22:49. | |
So I've peeled a load of those laboriously. | :22:49. | :22:53. | |
They're just gonna taste wonderful. | :22:53. | :22:56. | |
While that's cooking away, let me talk about these beautiful spices. | :22:56. | :23:00. | |
These are the spices that go into the caldene. | :23:00. | :23:03. | |
Peppercorns here are more full-flavoured. | :23:03. | :23:07. | |
If you taste an English peppercorn against a Goan one, the Goan one is just like that! | :23:07. | :23:13. | |
Beautiful cumin and those coriander seeds taste really lemony. | :23:13. | :23:18. | |
Turmeric and poppy seeds. The poppy- seeds give the caldene a thickness. | :23:18. | :23:23. | |
It's not a thin fish stew. | :23:23. | :23:28. | |
First, that spice powder. I ground that up. I haven't roasted the spices | :23:28. | :23:33. | |
because I'm looking for fragrantflavours, not nutty flavours you get-from roasting. Horses for courses. | :23:33. | :23:40. | |
Then the ground-up poppy seeds to thicken it up. | :23:40. | :23:45. | |
And now the liquid. In there about three-quarters of a pint of coconut milk. | :23:45. | :23:51. | |
And now some tamarind water. | :23:51. | :23:56. | |
Tamarind water is made out of tamarind which is the pod of a really big tree. | :23:56. | :24:02. | |
You buy this in the market like that and I put it in a bowl of warm water, break it up, | :24:02. | :24:08. | |
then pass it through a sieve and give it a good squeeze to get the goodness out of it. | :24:08. | :24:14. | |
Like lemon juice, but not so sharp. | :24:15. | :24:18. | |
So bring that up to the boil and add some shredded chillies. These are very mild chillies. | :24:18. | :24:25. | |
Not all Indian food is searingly hot- and this is quite mild. | :24:25. | :24:31. | |
It's a bit like the korma of the fish cookery world in India. | :24:31. | :24:36. | |
I'll put a good handful of those chillies in there and a bit of salt. | :24:36. | :24:42. | |
We'll just leave that to simmer away for 5 to 8 minutes. | :24:42. | :24:46. | |
I'll come over here to the prawns. | :24:46. | :24:50. | |
This is one of the most distinctive- features of Goan cooking. | :24:50. | :24:53. | |
A lot of meat and fish is marinaded- in vinegar. | :24:53. | :24:58. | |
This is coconut toddy vinegar, but white wine vinegar would be just as good. | :24:58. | :25:05. | |
Just a couple of tablespoons in with the prawns and some salt. | :25:05. | :25:08. | |
Ideally, you should marinade these for 20 minutes. | :25:08. | :25:13. | |
I've just tasted one raw and they're just tasting wizard! So stir those in. | :25:13. | :25:22. | |
They will only take two minutes to cook. I keep saying, "Don't overcook seafood." | :25:22. | :25:28. | |
That goes for Goan prawns and Padstow scallops. | :25:28. | :25:33. | |
Finally, some chopped coriander. Lots and lots of chopped coriander. | :25:33. | :25:38. | |
That looks absolutely wizard! | :25:38. | :25:48. | |
:25:48. | :25:52. | ||
Yes, | :25:52. | :25:53. | |
Yes, that | :25:53. | :25:53. | |
Yes, that prawn | :25:53. | :25:58. | |
Yes, that prawn curry did look wizard, whatever that means. The | :25:58. | :26:02. | |
prawn poppadoms that Rick made is a great addition to a can pay menu | :26:02. | :26:08. | |
for a Christmas party, but I want to show you a simple way of doing a | :26:08. | :26:13. | |
can pay that can be prepared in advance. | :26:13. | :26:21. | |
Because Nick Nairn is here, I am using these Arbroath Smokie cakes | :26:21. | :26:26. | |
which are delicious. This is with a jam, it is like a | :26:27. | :26:35. | |
Thai chilli jam. There are Kaffir lime leaves, a little bit of sugar, | :26:35. | :26:39. | |
mint and the whole lot is blended in a food processor. | :26:39. | :26:45. | |
What are the leaves there? They are Kaffir lime leaves. Smell them... | :26:45. | :26:48. | |
Kaffir lime leaves. Smell them... Kaffir lime leaves, lovely. | :26:48. | :26:55. | |
There you go. I don't know if you are taking the mick or what ?! | :26:55. | :27:02. | |
don't know if I am either! Where can you get the smoke smokes from? | :27:02. | :27:11. | |
Ie lank? You can get them online! - Iceland?! You can get them online | :27:11. | :27:16. | |
from Scotland. This guy smokes them in a barrel, | :27:16. | :27:20. | |
covers them, and you have to eat them straight from the barrel. The | :27:20. | :27:25. | |
flavour is amazing. So if you ever get the chance. | :27:25. | :27:31. | |
That is why I'm putting them in a fish cake, cheers for that, | :27:31. | :27:36. | |
destroying them. Just put it in a fish cake. Blend it all up, with | :27:36. | :27:40. | |
ginger in there as well. So, congratulations on TV Bups, ten | :27:40. | :27:46. | |
years? Yes, ten years. When you first started out, you did | :27:46. | :27:50. | |
not think that comedy would be a proper career? I didn't think that | :27:50. | :27:55. | |
you could make a living out of it. I thought I better be a doctor | :27:55. | :27:59. | |
instead. Something to fall back on. What did you study? Did you study | :27:59. | :28:05. | |
being a doctor or specialise? the course, disected the human body, | :28:05. | :28:10. | |
all of that, sorry to put you off that! I mean the course was good | :28:11. | :28:16. | |
fun, but when I started work, I realised that there was a lot of | :28:16. | :28:20. | |
responsibility involved. In the course you are a student, it | :28:20. | :28:25. | |
doesn't matter if you turn up, no- one cares, but if you are in charge, | :28:25. | :28:34. | |
then people might get hurt! Exactly. Not that anyone did! So, how did TV | :28:34. | :28:39. | |
Burps start, then? Did you win the fringe festival in Edinburgh? | :28:39. | :28:44. | |
went up to Edinburgh, the smokis, I would go up and stay up there and | :28:45. | :28:50. | |
have kippers a lot. That was the Edinburgh Kipper Festival that I | :28:50. | :28:57. | |
did my act at. I did those shows, I won an award. I did a bit of radio, | :28:57. | :29:01. | |
it was not exactly an overnight success. | :29:01. | :29:06. | |
Is that all while you were doing a bit of doctoring as well? No. No. I | :29:06. | :29:12. | |
had to give it up. I did locums for a while. I would go to a hospital | :29:12. | :29:19. | |
in Brighton or something, do a locum for a weekend. Then I would | :29:19. | :29:25. | |
nip back and do a couple of gigs. You travelled to India? I did a | :29:25. | :29:33. | |
month at the All-Indian Institute in Delhi. It is a fantastic country. | :29:33. | :29:38. | |
That is 20 years ago. It was not quite the tourist destination it | :29:38. | :29:46. | |
has become. I believe you. It is not a tourist destination. | :29:46. | :29:53. | |
Well, I don't want to fight about it! So, we ate Indian food all the | :29:53. | :30:00. | |
time. I don't know what it is like now, but you could not get | :30:00. | :30:06. | |
McDonald's and all of that stuff. You can get a bit of that now. | :30:06. | :30:13. | |
You then went into television with TV Burps, what was that your idea? | :30:13. | :30:17. | |
Well, do you remember Gary Bushel? Yes. | :30:17. | :30:22. | |
He had a column in the Sun. He asked me to take it over while on | :30:22. | :30:25. | |
holiday. I don't know why, but he did. I did that, I thought maybe | :30:26. | :30:32. | |
there is a TV show in it, that is it. That is how it started. That is | :30:32. | :30:37. | |
the story behind the start of TV Burp. | :30:37. | :30:43. | |
It is crazy? Yes, just for a clip show. It has been a quiet ten years | :30:43. | :30:48. | |
in entertainment! It is incredible the work you put into it, you do | :30:48. | :30:53. | |
all of the research? Well, there are five of us that do it. We all | :30:53. | :30:58. | |
watch as much as each other. I wake up in the morning and watch | :30:58. | :31:02. | |
Emmerdale for two hours. What programmes do you start with? The | :31:02. | :31:08. | |
soaps and that sort of stuff? like to mix it up. So if I start | :31:08. | :31:13. | |
with EastEnders, I watch two hours of that. After that, you feel a bit | :31:13. | :31:20. | |
dirty, so you will watch, I will watch something like There Is No | :31:20. | :31:25. | |
Taste Like Home. That is Gino. He meets people who have recipes that | :31:25. | :31:29. | |
have been in the family for years, which they have changed slightly. | :31:29. | :31:36. | |
There is one where they go this is aunty Maude's rabbit pie, but when | :31:36. | :31:44. | |
aunty Maude made it, she made it with stake... So, I might do that | :31:44. | :31:51. | |
and if I watch a cookery show, I think I might watch Signed By Katie | :31:51. | :31:55. | |
Price. Something that is trivial and silly, then back on to | :31:55. | :32:00. | |
Coronation Street. I tend to structure my day, very much in the | :32:00. | :32:05. | |
way you structure a menu! This is accumulating with the DVD out this | :32:05. | :32:10. | |
Christmas, this is the best of? This is an accumulation of the best | :32:10. | :32:14. | |
bits. So, you have great sports that come | :32:14. | :32:20. | |
on the show as well? Yes, they are not prestige bookings like this | :32:20. | :32:25. | |
show. We have Brian from Big Brother. | :32:25. | :32:31. | |
Thank you! We have two people that were on There Is No Taste Like Home. | :32:31. | :32:36. | |
So, I mean it is the best bits. There is a funny bit, extra bits of | :32:36. | :32:39. | |
me getting it wrong and mucking about. | :32:39. | :32:45. | |
And with that, you have taken the idea from that and produced a book | :32:45. | :32:51. | |
as well? There is a book of bloopers. It is more for kids. | :32:51. | :32:56. | |
It is mistakes, mist prints and silly stories from around the world. | :32:56. | :33:02. | |
These are true stories? Yes, apparently, so they tell me. I just | :33:02. | :33:05. | |
edited it. I didn't read all of the papers from around the world, | :33:05. | :33:09. | |
obviously. And there is this thing on Sky One? | :33:09. | :33:15. | |
Yes, Little Crackers. They do this thing where they get well-known | :33:15. | :33:19. | |
comedians to put together a flash- back to growing up. My one is about | :33:19. | :33:23. | |
the time I adopted a little boy from Africa, who then went on to | :33:23. | :33:33. | |
:33:33. | :33:33. | ||
become a very well-known rock star. These are all fixal? No it is true! | :33:33. | :33:38. | |
-- these are all fictional? No it is true. That is out at Christmas. | :33:38. | :33:44. | |
You have a connection with food? Your broth ser a farmer? Yes, my | :33:44. | :33:51. | |
brother makes Rod and Ben's Soup. He went to agriculture college. We | :33:51. | :33:55. | |
grew up in rural Kent. He was always mucking about over the | :33:55. | :34:00. | |
fields. You have a great thing you are part | :34:00. | :34:05. | |
of, this fair trade thing? Yes, they wrote to me to ask me to get | :34:05. | :34:11. | |
involved in fair trade. I went to Ghana and Malawi. My great love is | :34:11. | :34:18. | |
peanuts. I eat a lot of peanuts. I had this idea to get Harry's Nuts, | :34:18. | :34:21. | |
that you can buy in the supermarkets. | :34:21. | :34:27. | |
And literally 100% of it goes to... I don't make money out of it! I've | :34:27. | :34:34. | |
been a fool! I can't believe I've been very badly advised! Oh,? | :34:34. | :34:42. | |
is all you are getting! It is a floor tile. I often serve my meals | :34:42. | :34:46. | |
on a carpet tile! That is it. That is all you are getting. | :34:46. | :34:50. | |
That is the grouting! I knew that was coming. | :34:50. | :34:56. | |
That looks nice. This is the chilli jam and the | :34:56. | :35:00. | |
smokis. Yes, my broth ser a farmer, he does | :35:00. | :35:05. | |
the organic veg. He came with me. It is interesting from his point of | :35:05. | :35:10. | |
view to see how they work. All the earth in Malawi, how do you think | :35:10. | :35:20. | |
:35:20. | :35:20. | ||
it is farmed? Oxen? Nope. By hand? Yes, by hand it is all tilled by | :35:20. | :35:25. | |
hand. They don't have machines, they don't even have oxen. | :35:25. | :35:33. | |
It is incredible! I don't know what to -- what to say! He's frightening | :35:33. | :35:40. | |
me! I will put this on a floor tile. You can try it! Lovely, a lollipop! | :35:40. | :35:46. | |
It looks like a lollipop! That is the Arbroath smokie. It is lovely. | :35:46. | :35:50. | |
Happy with that? Yes, I think that you need a better way of securing | :35:50. | :36:00. | |
:36:00. | :36:00. | ||
it to the stick! Gorgeous! A fork normally works! Right, what are we | :36:00. | :36:09. | |
cooking for Harry at the end of the show? Is it food heaven? Butter, or | :36:09. | :36:19. | |
for that I can do butter and breadcrumbs with breast of chicken | :36:19. | :36:29. | |
:36:29. | :36:29. | ||
and a chilli jam. Or food hell? Radishes, made in a | :36:29. | :36:33. | |
dish called yuzu marinated tuna. Some of you and the guys in the | :36:33. | :36:43. | |
:36:43. | :36:44. | ||
studio get to decide Harry's food, Nick? I'm afraid, tuna. | :36:44. | :36:50. | |
Caryn? The tuna is my heaven so, it will be your hell, Harry, sorry. | :36:51. | :36:56. | |
When did you make this? Now! That is what I was doing?! What a great | :36:56. | :36:59. | |
idea. I thought you were doing the washing up. | :37:00. | :37:05. | |
Now, we have brilliant baking ideas from Lorraine Pascale. She has | :37:05. | :37:09. | |
Italian roots, so today she is making mini cakes. Sounds | :37:09. | :37:19. | |
:37:19. | :37:26. | ||
Believe it or not, there's and on the occasional weekend, | :37:26. | :37:28. | |
I do still cook some of those dishes but they're just a little bit updated. | :37:28. | :37:31. | |
And this is my favourite Italian. | :37:31. | :37:34. | |
Hi. Hello. How are you? All right. How are you doing? Very well. | :37:34. | :37:37. | |
Hello, gorgeous. You came at the right time. Buon giorno, signorina. | :37:37. | :37:42. | |
Ecco! Prosciutto. Thank you. | :37:42. | :37:47. | |
Hmm! Very good. | :37:47. | :37:50. | |
Mascarpone. | :37:50. | :37:55. | |
Have you got any amaretti? | :37:56. | :37:59. | |
We've got those ones. That's too big. What about this one? That's good. Any other things? | :37:59. | :38:03. | |
Honey. Honey, honey, honey. Honey? Yeah. Right there. | :38:03. | :38:08. | |
Perfect. Thank you. You're welcome. | :38:08. | :38:11. | |
Right, I'm off to bake Italian. | :38:11. | :38:19. | |
I love experimenting with different cake flavours | :38:19. | :38:23. | |
and the other day I was eating a tiramisu | :38:23. | :38:26. | |
and I just thought, "Why not make a tiramisu cake?" | :38:26. | :38:29. | |
But rather than make a really big one, I thought I'd do mini ones. | :38:29. | :38:33. | |
They're just so much more playful and this dessert really knocks people's socks off. | :38:33. | :38:38. | |
So I've got 165 grams of softened butter here | :38:38. | :38:41. | |
and 200 grams of sugar and half of that sugar is a soft brown sugar | :38:41. | :38:45. | |
because it givessuch a beautiful, caramelly flavour. | :38:45. | :38:49. | |
So I'm going to add my eggs. Two eggs. | :38:49. | :38:54. | |
Free-range or organic if you can. | :38:54. | :38:58. | |
260 grams of flour which I add in two lots. | :38:58. | :39:03. | |
That's 260 there. | :39:03. | :39:10. | |
I'll just start that slowly, give that a good mix. | :39:10. | :39:15. | |
I just find this way of doing it in two lots is so much quicker and so much easier. | :39:15. | :39:21. | |
You don't have to worry about folding and all that. Just bung it in. | :39:22. | :39:26. | |
And the other two eggs. It's also a lot less likely to curdle. | :39:26. | :39:31. | |
Two more eggs. | :39:31. | :39:36. | |
And the rest of the flour goes in. | :39:36. | :39:40. | |
Another mix. | :39:40. | :39:44. | |
Two tablespoons of instant coffee powder in four tablespoons of hot water. | :39:44. | :39:51. | |
The funny thing is I don't even like- coffee, but in this it tastes absolutely divine. | :39:51. | :39:57. | |
And now the ricotta, 80 grams of this. | :39:57. | :40:01. | |
This makes the sponge extra-moist. | :40:01. | :40:04. | |
OK, give that a really good beat. Make sure it's all nice and incorporated. | :40:04. | :40:09. | |
OK, I'm happy with that. | :40:09. | :40:13. | |
Just crumble in about eight to ten amaretti biscuits. | :40:13. | :40:19. | |
And it gives it a wonderful flavour and extra texture, a lovely crunch. | :40:19. | :40:24. | |
There we are. | :40:24. | :40:27. | |
Another stir. | :40:27. | :40:30. | |
OK, that's done. | :40:30. | :40:33. | |
So I find the easiest way to put a mixture into small muffin cases | :40:33. | :40:38. | |
is with a mechanical ice cream scoop. | :40:38. | :40:45. | |
And I remember as a child making fairy cakes,messing around with two teaspoons. | :40:45. | :40:51. | |
This is much more efficient. | :40:51. | :40:54. | |
And this goes into the ovenfor about 25 minutes at 180 degrees. | :40:54. | :41:04. | |
:41:04. | :41:17. | ||
So the cakes have been cooled and I've cut them in half. | :41:17. | :41:21. | |
And I've made a mascarpone cream here and this coffee sugar syrup. | :41:21. | :41:26. | |
I'm going to slabber this all over the cakes. | :41:26. | :41:30. | |
Not only does it add more flavour, | :41:30. | :41:33. | |
but it also makes the cakes very, very moist. | :41:33. | :41:36. | |
It's just so easy to make. | :41:36. | :41:40. | |
Tip 165 grams of granulated sugar into a pan... | :41:40. | :41:43. | |
..with 165 ml of water. | :41:43. | :41:46. | |
Then add two tablespoons of coffee powder | :41:46. | :41:49. | |
and put the pan on a really low heat. | :41:50. | :41:52. | |
Then once the sugar is dissolved, just turn up the heat and boil the syrup for two to three minutes. | :41:52. | :41:59. | |
And you can afford to put as much as you want on. | :41:59. | :42:02. | |
This is my secret weapon when making sponges. | :42:02. | :42:05. | |
It just makes them really, really moist. | :42:05. | :42:10. | |
OK? Now for the mascarpone... | :42:10. | :42:14. | |
Again, ice cream scoop. | :42:14. | :42:17. | |
And a dollop. | :42:17. | :42:20. | |
Now let me tell you how I made it. This is so delicious. | :42:20. | :42:24. | |
It's 500 grams of mascarpone witha couple of drops of vanilla extract, | :42:24. | :42:27. | |
then a handful of crushed amaretti biscuits | :42:27. | :42:30. | |
with about four tablespoons of icing sugar. | :42:31. | :42:34. | |
Then a few good glugs of Marsala. | :42:34. | :42:37. | |
And then just mix it all together. | :42:37. | :42:41. | |
The last dollop... | :42:42. | :42:44. | |
Now I'm going to get the lids on. | :42:44. | :42:48. | |
Squash the lids on top. | :42:48. | :42:58. | |
:42:58. | :43:04. | ||
These are just so brilliant. | :43:04. | :43:07. | |
They have the nobility of a dessert,- but the playfulness of a cupcake. | :43:07. | :43:11. | |
I'm going to put them on this cake stand. | :43:11. | :43:16. | |
They're just oozing with this mascarpone cream. | :43:16. | :43:22. | |
I'm going to drizzle these with the coffee sugar syrup. | :43:22. | :43:27. | |
Now, I tell you, everyone, tiramisu lovers or not, will adore these. | :43:27. | :43:32. | |
Look at that. | :43:32. | :43:34. | |
Beautiful. | :43:34. | :43:44. | |
:43:44. | :44:04. | ||
And | :44:04. | :44:04. | |
And Lorraine | :44:04. | :44:05. | |
And Lorraine is | :44:05. | :44:09. | |
And Lorraine is back here at 11.30am after the show on BBC One | :44:09. | :44:14. | |
with more great recipes for you. Still to come on Saturday Kitchen, | :44:14. | :44:20. | |
Keith Floyd is in Northern Ireland. After a classic Ulster fry, he | :44:20. | :44:25. | |
heads off to bake a traditional potato bread. | :44:25. | :44:30. | |
Nick and Vivek are here with a chance to break their EGG-sisting | :44:30. | :44:37. | |
times on the omelette challenge board! The Saturday Kitchen | :44:37. | :44:44. | |
omelette challenge is coming up at the end of the show. What are we | :44:44. | :44:49. | |
facing for Harry, is it going to be food heaven or food hell? Vivek? | :44:49. | :44:53. | |
The weather calls for butter, but for me it is radish. | :44:53. | :44:58. | |
Right, time to get the spicing behind the hob it is the incredible | :44:59. | :45:04. | |
chef behind the restaurant, Modern India, The Cinnamon Club. It is the | :45:04. | :45:08. | |
brilliant Vivek Singh. Ten years this year of The Cinnamon | :45:08. | :45:12. | |
Club? Yes, ten years of The Cinnamon Club. | :45:12. | :45:15. | |
Great. This is going well. So this is on | :45:15. | :45:19. | |
the menu at Christmas? This is on the menu on Christmas Day. | :45:19. | :45:27. | |
So what do we have here, then? have a south Indian goose with | :45:27. | :45:29. | |
curry leaf, green chillies and onion. | :45:29. | :45:35. | |
Where is it from in terms of India, do you use goose over there? This | :45:35. | :45:45. | |
is a south Indian dish that we do is a south Indian dish that we do | :45:45. | :45:47. | |
with beef. When you look at the goose, really | :45:47. | :45:53. | |
when you are cooking this, cook it whole. The longer and slower in the | :45:53. | :45:58. | |
oven is better, I think. The thing about the roast goose is | :45:58. | :46:05. | |
the crispy bits. The lovely skin. So, whole roast for me every time. | :46:05. | :46:10. | |
Apart from something like this. What are you doing, rendering the | :46:10. | :46:16. | |
fat? Yes. You don't need oil or fat, just put the skin side down and let | :46:16. | :46:26. | |
it crisp up. On the other hand I am making a spice crust, I have cloves, | :46:26. | :46:36. | |
:46:36. | :46:39. | ||
garlic, cardio mum, -- cardiomum and chilli. If you noticed I have | :46:39. | :46:44. | |
the whole spices in first, then the smaller spices in after. | :46:44. | :46:51. | |
What spices are there in there? have fennel, coriander, the cloves, | :46:51. | :46:55. | |
cardiomum, red chilli and the fennel. | :46:55. | :47:05. | |
:47:05. | :47:06. | ||
Can you smell this I can smell it from here, that is proper. | :47:06. | :47:11. | |
Conyou take this idea and utilise it with something other than | :47:11. | :47:15. | |
turkey? It can be used for the turkey too. | :47:15. | :47:20. | |
It is a great idea for Christmas lunch if you have a turkey or a | :47:20. | :47:25. | |
goose. You can do this stir-fry with the left overs it is a great | :47:26. | :47:28. | |
way to use up the left overs on Boxing Day. | :47:28. | :47:35. | |
You are going to New York? You are doing a little pop-up restaurant? | :47:35. | :47:42. | |
am doing a week-long pop-up in New York. In Desmond's it is a great | :47:42. | :47:48. | |
idea. An English chef who runs Desmond's on the Upper East Side. I | :47:48. | :47:51. | |
love the idea of an Indian restaurant going from London. I | :47:51. | :47:57. | |
like to think of it as the latest British export, really. Indian | :47:57. | :48:01. | |
food! Do they have many Indian restaurants in New York There are a | :48:01. | :48:05. | |
few, but nothing like London has. You don't have anything like London | :48:05. | :48:11. | |
has. Right, so we have the green | :48:11. | :48:14. | |
chillies. We can see in the pan there, the | :48:14. | :48:20. | |
reason you don't add oil, look at the fat coming from the goose. | :48:20. | :48:26. | |
Yes. Right, I have a couple of green chillies, a couple of cloves | :48:26. | :48:31. | |
of garlics. Are they hot? Yes, they are | :48:31. | :48:36. | |
somewhere between a bird's-eye chilli and the thick fat ones. | :48:36. | :48:40. | |
I have done the coconut and the ginger. Tell me about the bread. | :48:40. | :48:45. | |
Right, the bread, you have to be careful. This is my wife's recipe | :48:45. | :48:51. | |
for the paratha. You have the chapatti flour. | :48:51. | :49:01. | |
You want this in? Right. A pinch of onion seed and carrum seed. | :49:01. | :49:09. | |
I'm not doing this, this is your wife's recipe! A pinch of salt. | :49:09. | :49:18. | |
Do you want fat in there? Just oil for now. | :49:18. | :49:22. | |
How much? Just a tablespoon or so. Done, yes. | :49:22. | :49:29. | |
Then just water to mix? Yes, just the water to mix it is a simple | :49:29. | :49:32. | |
unleavened dough. There you go. | :49:32. | :49:38. | |
Now, where would these come from in India, north or the south? | :49:38. | :49:42. | |
parathas are north Indian. All of north India you will find them | :49:42. | :49:47. | |
being made in homes. Right, so we have the red onions, | :49:47. | :49:52. | |
the ginger, the curry leaves, the green chillies, the garlic, it is | :49:52. | :49:59. | |
all. There$$NEWLINE All of that. So you are keeping the onions | :49:59. | :50:04. | |
large? A lot of times you caramelise the onions in Indian | :50:04. | :50:08. | |
cooking? Here we are using them for protection. It is simple in the | :50:08. | :50:11. | |
sense you have added everything almost into it. It is the way that | :50:12. | :50:17. | |
the garlic is chopped. It is going to cook the same time as the onions | :50:17. | :50:21. | |
will. Now, if New York was not busy | :50:21. | :50:24. | |
enough for you, next year you have another restaurant opening up in | :50:24. | :50:30. | |
London as well? That's right. I am opening up another Cinnamon | :50:30. | :50:40. | |
Kitsch be in -- kitchen in Soho. In my head I have it more of a kitchen | :50:40. | :50:45. | |
itself, it is a little more accessible and fun. There are some | :50:45. | :50:50. | |
really interesting dishes. We are trying to find lamb's brains to use. | :50:50. | :50:55. | |
You are trying to find lamb's brains? Yes. | :50:55. | :51:03. | |
It is very traditional. What are you going to do with them? | :51:03. | :51:09. | |
I'm going to marinade them and then add a garlic and herb spiced | :51:09. | :51:14. | |
breadcrumb. Nice? Well, you know my rabbit has | :51:14. | :51:19. | |
had a brain problem. We have had to do a transplant with my rabbit's | :51:19. | :51:26. | |
brain, but we could not get a rabbit. So we used the brain from a | :51:26. | :51:32. | |
hare, since the operation, I have noticed that a lot of his schemes | :51:32. | :51:40. | |
are increasingly ill-conceived! That's a joke! It didn't really | :51:40. | :51:44. | |
happen! We didn't laugh at that one. That is free, that one. I have a | :51:44. | :51:52. | |
question for you, what is ghee? is clarified butter. It is reduced. | :51:52. | :51:58. | |
Even after it is clarified you keep cooking it off. Oh, right, thanks | :51:58. | :52:05. | |
for clarifying that for me! I'm here all week! LAUGHTER It is a bit | :52:05. | :52:12. | |
like James, you are, not really sure what to expect from you! | :52:12. | :52:17. | |
me put some of this ghee on here. Fold it over. | :52:17. | :52:26. | |
Then roll it again thin, yes? it into a triangle. | :52:26. | :52:36. | |
Viv, what about the chapatti flour? It is a whole meal flour. It is | :52:36. | :52:38. | |
still unleavened, no raising agents in it. | :52:38. | :52:44. | |
So, you have the onions, the coconut and all of that in the | :52:44. | :52:48. | |
stir-fry. You have added additional spices? | :52:48. | :52:53. | |
Not yet. I will add the crust, the roasted spice crust that we have | :52:53. | :52:57. | |
added. I will add that. I will do it just before I take it | :52:57. | :53:01. | |
off. I'm going to use it as a seasoning. As a finishing spice, | :53:01. | :53:07. | |
rather than a cooking spice. The reason it has been roasted before... | :53:07. | :53:13. | |
While you are finishing that, all of today's recipes are on the | :53:13. | :53:16. | |
website, go to bbc.co.uk/saturdaykitchen and find | :53:17. | :53:21. | |
the dishes for our previous shows at bbc.co.uk/saturdaykitchen. | :53:21. | :53:26. | |
Right, I will finish this off. So you want this dusted with a little | :53:26. | :53:31. | |
butter at the end. So, that's the goose and the spice | :53:31. | :53:35. | |
in there at the last minute in the stir-fry? Yes. | :53:35. | :53:40. | |
There you go. Let's lift these out. That is one... There you go. | :53:40. | :53:45. | |
And the other one. That is not bad, James. Not bad at | :53:45. | :53:48. | |
all. The first time I have done these. | :53:48. | :53:52. | |
I am finishing this off with the coconut milk. | :53:52. | :53:57. | |
So, the last-minute, the coconut milk? Yep. | :53:57. | :54:03. | |
Mix the whole thing up. There is a spoon there for when you | :54:03. | :54:13. | |
:54:13. | :54:13. | ||
are ready. There you are. You have your... | :54:13. | :54:20. | |
cooked it medium rare, you didn't want it to go tough? That's right. | :54:20. | :54:26. | |
If you are doing it Christmas lunch, do it like that. Cook it especially | :54:26. | :54:31. | |
for you, but if it is leftovers, don't worry about it. | :54:31. | :54:37. | |
So, remind us of what that is again? We have stir fried goose | :54:37. | :54:41. | |
with paratha. And don't forget the parathas! | :54:41. | :54:45. | |
That's it. There you have it. | :54:45. | :54:51. | |
It looks stunning. What does it taste like? This is for you. Dive | :54:51. | :54:59. | |
into that, tell us what you think. It's a big bit. | :54:59. | :55:06. | |
Hmm! That's lovely. May I try the...? Sure. | :55:06. | :55:11. | |
You can mix and match. Use the lamb? Lamb would work. Duck works | :55:11. | :55:16. | |
well with this. Gosh, that is really nice. I'm definitely going | :55:16. | :55:24. | |
to cook it for my Christmas lunch. That's a whole chilli...! Right, | :55:24. | :55:31. | |
let's go back to Lincoln to see what Tim Atkin has to go with this | :55:31. | :55:41. | |
:55:41. | :55:47. | ||
what Tim Atkin has to go with this Vivek, your south Indian goose has | :55:47. | :55:51. | |
presented me with a dilemma. I could choose a red or a white, but | :55:51. | :55:57. | |
if I were picking the red, I would go with this green ash, but because | :55:57. | :56:00. | |
of the coconut milk and all of those spices, I have decided to | :56:00. | :56:05. | |
choose a white. The one I have picked is the Taste the Dfiference | :56:05. | :56:10. | |
Awatere Valley Riesling 2011. The region here in New Zealand is | :56:10. | :56:15. | |
best-known for Sauvignon Blanc, but this is different, it is a Riesling | :56:15. | :56:23. | |
for a start and comes from the Awatere Valley, Prussian crisp, | :56:23. | :56:29. | |
really tangy white wines. On the nose... I'm getting limes, lemon | :56:29. | :56:38. | |
and a hint of minuterallity. And it works nicely with the Asian | :56:38. | :56:43. | |
flavours of curry leaves, coriander and ginger. The acidity cuts | :56:43. | :56:48. | |
through the milk and there is enough concentration to partner the | :56:48. | :56:54. | |
goose. Vivek, your zirb a south Indian treat, I have come up with a | :56:54. | :56:57. | |
South Island New Zealand wine to match it. I hope you like it. | :56:57. | :57:03. | |
We certainly do. He is still suffering! What do you | :57:03. | :57:10. | |
reckon? A great match. Oh, it was lovely. | :57:10. | :57:17. | |
It has a lovely acidity to it. You have not got tonne the wine, have | :57:17. | :57:23. | |
you? No, I will try the wine. It really cuts through the coconut | :57:23. | :57:32. | |
and the Chile. What is it? -- it rul cuts through the coconut and | :57:32. | :57:36. | |
the chilli. What do you think, Nick? It is | :57:36. | :57:41. | |
outstanding it is really clean. Tim has picked two cracking wines. | :57:41. | :57:45. | |
There you go. Now more seasonal recipes from Valentine Warner. | :57:45. | :57:51. | |
Today, he thinks we should all be eating partridge, what do you | :57:51. | :58:01. | |
:58:01. | :58:04. | ||
reckon? Delicious. The partridge season is in | :58:05. | :58:12. | |
The partridge season is in to get your teeth stuck | :58:12. | :58:19. | |
Morning. Have you got any fat partridges? I have, yes. Can I have four? Yup. | :58:19. | :58:26. | |
Traditionally, you cook partridge roasted with bread sauce | :58:26. | :58:28. | |
and game chips, but there's a lot more that can be done with them. | :58:28. | :58:32. | |
My street in London has a big Moroccan community, so to inspire me for my partridge dish, | :58:32. | :58:36. | |
I've come to one of my local restaurants where they use spices | :58:36. | :58:40. | |
to bring out the best flavours in meat. | :58:40. | :58:44. | |
In Morocco, small birds are a real delicacy. | :58:44. | :58:47. | |
Drusia is showing me her favourite recipe for Pusan, | :58:47. | :58:50. | |
and I'm hoping to pick up some tips for my partridge. | :58:50. | :58:54. | |
Drusia works fast and expertly adding turmeric, ginger and black | :58:54. | :58:59. | |
pepper, a special Moroccan butter called Smen... It smells amazing. | :58:59. | :59:03. | |
..and olive oil, water and finely chopped onions. | :59:03. | :59:06. | |
Mmm, it smells really wonderful. | :59:06. | :59:13. | |
So, these are preserved lemons which have been packed in salt | :59:13. | :59:18. | |
This is the kind of cooking I really like. | :59:18. | :59:21. | |
On with the roof. | :59:21. | :59:24. | |
The tajine then cooks on top of the- stove for around an hour, plenty of- time for a cup of sweet mint tea. | :59:24. | :59:30. | |
'And then it's ready.' Wowee! | :59:30. | :59:34. | |
That just smells amazing, there's this meltingly delicious turmeric- stained chicken and coriander. | :59:34. | :59:40. | |
It's a joy to get a whiff of this, it really, really is. | :59:40. | :59:45. | |
I think the Pusan replaced with partridges would do very well. | :59:45. | :59:51. | |
That smells fantastic. Thank you, thank you very much. | :59:51. | :59:54. | |
Drusia's use of punchy, aromatic spices has inspired me. | :59:54. | :59:59. | |
I've decided to cook my partridge with ras al hanout, a heady Moroccan spice mix. | :59:59. | :00:03. | |
You can buy ras al hanout ready made, but for me, | :00:03. | :00:06. | |
there's nothing more satisfying than doing it yourself, | :00:06. | :00:09. | |
so I'm heading back to my flat to get grinding. | :00:09. | :00:12. | |
Ras al hanout translates as top drawer, or top notch, | :00:12. | :00:15. | |
so this is a super special mix. | :00:15. | :00:18. | |
Every recipe for ras al hanout is different. | :00:18. | :00:21. | |
Some are reputed to have as many as 60 different ingredients, | :00:21. | :00:24. | |
but the common version must include- a combination of cinnamon, cumin, turmeric, coriander and pepper. | :00:24. | :00:29. | |
To my version, I'm adding some rose petals, saffron and cayenne. | :00:29. | :00:36. | |
I like to work for my ras al hanout! | :00:36. | :00:39. | |
Let's see what's going on here. | :00:39. | :00:42. | |
It smells amazing - rosy and nuts and chocolates. | :00:42. | :00:45. | |
Partridges are really one of my favourite all-time autumn meats. | :00:45. | :00:48. | |
Delicious, plump, fantastic and tasty. | :00:48. | :00:52. | |
Combined with the ras al hanout, | :00:52. | :00:55. | |
it really makes for a tremendously good dish. | :00:55. | :00:58. | |
So, one heaped tea spoon per bird of the ras al hanout. | :00:58. | :01:02. | |
Twist them around. | :01:02. | :01:05. | |
Look how happy they look - they're having a great time... | :01:05. | :01:08. | |
like children in a sandpit. Take one good, hard, red onion | :01:08. | :01:12. | |
and chop it really, really small. | :01:12. | :01:16. | |
Big fat chunks won't do, point being that as the partridge cooks - | :01:16. | :01:19. | |
which is not for too long - by the time it's all ready | :01:19. | :01:22. | |
the onion is cooked through and soft. | :01:22. | :01:26. | |
One, good, fat clove of garlic chopped... | :01:26. | :01:29. | |
..into virtual non existence. That's quite enough chopping for one day! | :01:29. | :01:33. | |
Now, the rest...is just dead simple. | :01:33. | :01:37. | |
This is the tajine. It's commonly mistaken that the tajine is the name of the food. | :01:37. | :01:42. | |
It's not - it's actually the name of the dish. Take your onion and garlic | :01:42. | :01:47. | |
and scatter it over the bottom. | :01:47. | :01:50. | |
Now, a big, generous handful... | :01:50. | :01:53. | |
of... Mmm! ..golden sultanas. | :01:53. | :01:57. | |
Yum! Now, this is ghee, used a lot in Indian cookery | :01:57. | :02:00. | |
and is widely available in a lot of shops across the UK. | :02:00. | :02:03. | |
It's butter with attitude. | :02:03. | :02:06. | |
And now, our little fat partridges are going to come and rest. | :02:06. | :02:10. | |
Pretty snug I'd say! Gather up the rest of your mix. | :02:10. | :02:13. | |
This is good stuff, you've taken care of it, don't throw it away. | :02:13. | :02:17. | |
Use it, this is gold dust! | :02:17. | :02:20. | |
A bit more ghee... | :02:20. | :02:23. | |
on each one just to kind of... | :02:23. | :02:25. | |
lubricate...the birds. | :02:25. | :02:28. | |
Then, some honey. | :02:28. | :02:31. | |
Many good things in here, one after another. | :02:31. | :02:34. | |
Now, don't be tight with the salt. You need a lot of salt to really bring the flavours out here. | :02:34. | :02:38. | |
And finally... | :02:38. | :02:41. | |
add a bit of water. There should be- a wonderful sauce at the bottom, and that needs a little help. | :02:41. | :02:46. | |
I live on a Moroccan street in London and eat a lot of Moroccan | :02:46. | :02:52. | |
I'm now going to put the lid on. The tajine is a very good thing | :02:52. | :02:57. | |
It's a wonderful thing to use. In it goes. | :02:57. | :03:01. | |
It takes 40 minutes on a medium heat. | :03:01. | :03:04. | |
Finally, add some hard boiled eggs to garnish, | :03:04. | :03:06. | |
heat through then whisk out the oven. | :03:06. | :03:10. | |
Wowee, look at those lovely fat birds! | :03:10. | :03:13. | |
Oh, the smell coming off here is so utterly delicious. | :03:13. | :03:18. | |
Perfectly, perfectly cooked. | :03:18. | :03:22. | |
It really is an extraordinary taste. | :03:22. | :03:26. | |
Partridge with ras al hanout couldn't be better for a cold autumn day. | :03:26. | :03:31. | |
For another tasty take on partridge, try it griddled. | :03:31. | :03:34. | |
It's a recipe that I make time and time again because it's a perfect, "just in from work" supper - | :03:34. | :03:39. | |
super simple, quick and delicious. | :03:39. | :03:42. | |
First prepare your partridge for the pan. | :03:42. | :03:46. | |
Cut the bird lengthways along the backbone, | :03:46. | :03:49. | |
open it out and then with all your weight, push down to flatten it. | :03:49. | :03:54. | |
Squashed flat the partridge will cook quickly and evenly when it's griddled or fried. | :03:54. | :03:59. | |
Add a gurgle of olive oil, | :03:59. | :04:02. | |
sprinkle with salt | :04:02. | :04:04. | |
and cook on a hot griddle pan. | :04:04. | :04:11. | |
While the partridge cooks, make the punchy Romesco sauce. | :04:11. | :04:15. | |
Slice a couple of red peppers and put on a baking tray. | :04:15. | :04:20. | |
Add a handful of roughly chopped tomatoes... | :04:20. | :04:25. | |
..then split a whole head of garlic- in two and throw half on the tray. | :04:25. | :04:30. | |
Drizzle with olive oil... | :04:30. | :04:33. | |
sprinkle with salt | :04:33. | :04:36. | |
and roast in a very hot oven. | :04:36. | :04:39. | |
When they're wonderfully charred on- the outside, remove from the oven. | :04:40. | :04:44. | |
Once cooled, skin the peppers and tomatoes and add to the blender. | :04:44. | :04:50. | |
Squeeze in the wonderfully gooey roasted garlic | :04:50. | :04:54. | |
and for a deliciously nutty taste, | :04:54. | :04:56. | |
add a good handful of lightly toasted flaked almonds. | :04:56. | :05:00. | |
Add a teaspoon of rich sherry vinegar | :05:00. | :05:03. | |
and a generous sprinkling of wonderful, heady sweet, smoked paprika. | :05:03. | :05:08. | |
Tear in some hunks of stale bread and blend, | :05:08. | :05:12. | |
slowly dribbling in the olive oil | :05:12. | :05:15. | |
until the sauce has a rich, velvety consistency. | :05:15. | :05:19. | |
Once the partridge is deliciously charred and crispy, remove from the pan. | :05:19. | :05:23. | |
Spoon out a big dollop of Romesco sauce, | :05:23. | :05:27. | |
add the partridge, sprinkle with toasted almonds and tuck in! | :05:27. | :05:37. | |
:05:37. | :05:47. | ||
And | :05:47. | :05:47. | |
And we'll | :05:47. | :05:48. | |
And we'll have | :05:48. | :05:52. | |
And we'll have more great recipes from Valentine next week. Now, it | :05:52. | :05:57. | |
is time to answer some of your foodie questions. Each caller helps | :05:57. | :06:03. | |
to decide what Harry is eating at the end of the show. First, it is | :06:03. | :06:07. | |
Kerry from Castleford. What is your question for us? For Christmas we | :06:07. | :06:12. | |
are having a rolled bone shoulder of venison. I know it is a tougher | :06:12. | :06:16. | |
cut. I would like to know the best way to cook it, with the best way | :06:16. | :06:23. | |
to help to bring out the venison, but nothing with fennel or any seed. | :06:23. | :06:28. | |
Venison is lean, so you need fat in there. Roll it with bacon and put | :06:28. | :06:33. | |
in red wine and cook at a low temperature for about 120 Celsius | :06:33. | :06:38. | |
for about three hours. That will give a nice gravy. | :06:38. | :06:44. | |
I think the best is to have a red wine sauce with mushrooms and | :06:44. | :06:47. | |
shallots in the end. Almost pot roast it. | :06:47. | :06:51. | |
That is exactly what it is, a pot roast. | :06:51. | :06:55. | |
There you go. What dish would you like to see at the end of the show, | :06:55. | :06:59. | |
food heaven or food hell? It must be food heaven. | :06:59. | :07:03. | |
There you go. Steve, from old nam Greater | :07:03. | :07:08. | |
Manchester, are you there, Steve, what is your question? I have | :07:08. | :07:13. | |
acquired two pheasants, I want to know the best ways of cooking the | :07:13. | :07:19. | |
fillets. Acquired two pheasants?! These | :07:19. | :07:22. | |
things happen! I suggest that you cook the breast separately and keep | :07:22. | :07:28. | |
the legs for another day, but make a piece of coriander stem, green | :07:29. | :07:33. | |
chillies, garlic. Throw in roasted cumin and coriander seeds into it | :07:33. | :07:37. | |
crushed, apply it as a marinade on to the breast. Seer it lightly for | :07:37. | :07:42. | |
a minute or two max on either side and finish it off in the oven for | :07:42. | :07:48. | |
about three minutes, perhaps. Serve it slightly medium or medium rare. | :07:48. | :07:55. | |
The whole thing? Pan fry it with apples and make is a sauce with | :07:55. | :07:57. | |
cider, cream and tarragon. Delicious. | :07:57. | :08:03. | |
Two recipes for you. What dish would you like to see at the end of | :08:03. | :08:08. | |
the show, food heaven or food hell? It's got to be hell, James. There | :08:08. | :08:13. | |
you go. Now, Mike, what is your question for us? I'm knocking up a | :08:13. | :08:18. | |
beef Wellington this evening. I normally use a parm ham, pate and | :08:18. | :08:28. | |
:08:28. | :08:29. | ||
shallots n and the mushrooms, I am wondering what the chefs do with | :08:29. | :08:34. | |
it? Parma ham, they don't normally use that. You can use pancakes, but | :08:34. | :08:39. | |
if you use them with a little bit of wilted spinach, dried out, very | :08:39. | :08:43. | |
dry and spread the pate on it, but make sure that the mushrooms are | :08:43. | :08:49. | |
dry. The key to it, this reason to use the pancakes, not the Parma hae | :08:49. | :08:54. | |
ham is that it soaks up the liquid from the beef and stops the pastry | :08:54. | :09:00. | |
from going soggy. So bin the Parma ham, do it the classical way. | :09:00. | :09:06. | |
Serving it with? Mushrooms are fantastic. That red wine garnish. | :09:06. | :09:13. | |
Shallots, onions. Madeira sauce. You can get packs of | :09:13. | :09:18. | |
stock and reduce it down with a little bit of Madeira sauce, that | :09:18. | :09:22. | |
will be great. I think that everyone will be at yours for | :09:22. | :09:27. | |
dinner. What dish at the end of the show, food heaven or food hell? | :09:27. | :09:33. | |
Well, I think that radishes belong in your mother's salad, so food | :09:33. | :09:35. | |
heaven. There you go. | :09:35. | :09:41. | |
Now, how fast can the chefs make a simple three-egg omelette. Nick, | :09:41. | :09:51. | |
:09:51. | :09:53. | ||
you were in the top ten, but you've been booted. And Vivek, you are up | :09:53. | :10:01. | |
there too, so, times on the clocks, please, are you ready? 3, 2, 1, go! | :10:01. | :10:06. | |
They are normally pretty quick, these two. | :10:06. | :10:12. | |
It's the concentration on their faces! Over teleeggs. | :10:12. | :10:16. | |
It is feersly competitive! There you are, I told you that they were | :10:16. | :10:21. | |
quick. The best thing about this, they do this and it is, "Get in | :10:21. | :10:28. | |
there."! Right, I don't know what this is! The egg's cooked, James! | :10:28. | :10:31. | |
And it is held together. This is the key. | :10:32. | :10:41. | |
:10:42. | :10:42. | ||
This one is slightly cooked mother. -- more. That's the bit I cooked. | :10:42. | :10:50. | |
Vivek? Do you think you are quicker? I don't think so. | :10:50. | :10:55. | |
Yes, you were quicker. Were you quick enough to get in the top ten. | :10:55. | :11:02. | |
You did it in 17 .4 2 seconds, that puts you there! That is amazing. | :11:02. | :11:12. | |
:11:12. | :11:13. | ||
This knocks down Brynn! Oh, mate. I can't have been far behind him. | :11:13. | :11:23. | |
:11:23. | :11:24. | ||
Yours is an omelette, so you have knocked out the two Michelin stars, | :11:24. | :11:27. | |
Tom Kerridge. He will not be happy about that. | :11:27. | :11:32. | |
He'll be back. Do you think your beat your mate? | :11:32. | :11:42. | |
You were close. 17.12 seconds! Two grown men and six eggs! It is | :11:42. | :11:48. | |
pathetic. Right, will Harry get his idea of food heaven, butter? Or | :11:48. | :11:53. | |
food hell, radishes? The guys in the studios are yet to make their | :11:53. | :11:57. | |
minds up, first it is vintage TV from the brilliant Keith Floyd. He | :11:57. | :12:07. | |
is in Belgium, but there is one thing on his mind a fantastic | :12:07. | :12:17. | |
:12:17. | :12:23. | ||
You've got it. It's Belfast and they eat this | :12:23. | :12:30. | |
'Before I started making these scrumptious programmes, | :12:30. | :12:33. | |
'all I'd seen of Belfast was pictures in the News; | :12:33. | :12:36. | |
'pictures that didn't dwell on the proud city's culinary heritage. | :12:36. | :12:41. | |
'I didn't actually come here with a song in my heart, | :12:41. | :12:45. | |
'but after a blinding breakfast and an ear-bashing by the most loquacious people on earth, | :12:45. | :12:53. | |
'I thought I was in Florence!' | :12:53. | :12:57. | |
This is the kind of thing that gets you arrested - | :12:57. | :13:00. | |
gazing at buildings and talking to yourself! | :13:00. | :13:06. | |
But I'm really thinking about the profound culinary meaning of this splendid city. | :13:06. | :13:13. | |
I'm meant to cross the road here! | :13:13. | :13:21. | |
'Because our producer insists on giving a sense of place, | :13:21. | :13:26. | |
'here's one of me yet again strolling through yet another anonymous city centre. | :13:26. | :13:32. | |
'You wouldn't even know you were in Belfast, a city that exudes joie de vivre. | :13:32. | :13:42. | |
:13:42. | :13:42. | ||
Apology for the loss of subtitles for 48 seconds | :13:42. | :14:31. | |
This is very | :14:31. | :14:31. | |
This is very important | :14:31. | :14:31. | |
This is very important to | :14:31. | :14:34. | |
This is very important to Irish cooking, the diet, the whole bit. | :14:34. | :14:39. | |
The best thing you could do is whip into Marks & Spencer and buy it, | :14:39. | :14:46. | |
but of course, we wouldn't do that, we are in front of a peat fire, no | :14:46. | :14:51. | |
magic, no electricity. This is the 200--year-old fashion. This is the | :14:51. | :15:01. | |
:15:01. | :15:04. | ||
Carefully put them in It's about this time you begin | :15:04. | :15:07. | |
Happily, I am with my great chum Finula, | :15:07. | :15:10. | |
who knows all about potato bread. | :15:10. | :15:13. | |
Why couldn't we have saved trouble by peeling the potatoes first? | :15:13. | :15:16. | |
Because it's traditional to boil them in their skins. | :15:16. | :15:20. | |
Also, you can feed the skins to the chickens or the pigs. | :15:20. | :15:25. | |
Do people still eat potato cakes in- Ireland? Yes, they eat them still. | :15:25. | :15:31. | |
You can make them at home or buythem in bakeries or supermarkets. | :15:31. | :15:35. | |
You use them with the Ulster Fry. | :15:35. | :15:39. | |
Brilliant. Well, Richard... | :15:39. | :15:42. | |
this is the high point of a regular- 18th-century farmer's day. | :15:42. | :15:44. | |
He'd dress in the typical apparel -- silk bow-tie, suede jacket, Rolex watch! | :15:45. | :15:52. | |
He'd set about peeling these | :15:52. | :15:55. | |
but it's a very boring process, so you take a little tour around The Ulster Folk Museum | :15:55. | :16:00. | |
and join us when we're at an interesting bit. | :16:00. | :16:08. | |
Ah, YOU pick them up with a fork! | :16:08. | :16:17. | |
'Every Sunday, they come in their thousands. | :16:17. | :16:21. | |
'I think there's a plan afoot to turn these islands into a massive theme park! | :16:21. | :16:31. | |
'Thrill to the memories of the three Rs | :16:31. | :16:35. | |
'and I wonder what prayers were said by this bed.' | :16:35. | :16:38. | |
Well, I hope you enjoyed that mini-tour round the park. | :16:38. | :16:43. | |
I've been beetling away - this is a beetle. | :16:43. | :16:47. | |
I've been crushing the potato into a fairly smooth mixture, | :16:47. | :16:52. | |
adding some flour, butter and salt. | :16:52. | :16:55. | |
Now all I have to do is roll it out. | :16:55. | :16:59. | |
They built this cottage with doorways 5'3" high | :16:59. | :17:02. | |
and I cracked my head on the top and it is actually spinning! | :17:02. | :17:07. | |
They always say in an emergency have a cup of tea, don't they? | :17:08. | :17:14. | |
So we roll this out quickly... | :17:14. | :17:17. | |
How thick do you think they ought to be? A bit thinner. | :17:17. | :17:21. | |
The griddle's up to frying speed, | :17:21. | :17:24. | |
so you cut out some little wedges | :17:24. | :17:27. | |
using this 18th century implement! | :17:27. | :17:29. | |
Like that! | :17:29. | :17:32. | |
Whizz on round here, Richard. On they go to a dusted griddle. | :17:32. | :17:42. | |
:17:42. | :17:51. | ||
I didn't say you could leave the stove, | :17:51. | :17:55. | |
because I want you to take a nice little shot of me roasting! | :17:55. | :17:59. | |
In a minute, they'll mix a sort of wobbly picture | :17:59. | :18:03. | |
and you'll see us enjoying these crisp delicious potato cakes. | :18:03. | :18:11. | |
There. Fifteen minutes later, they are cooked to perfection. | :18:11. | :18:16. | |
Place them on a plate, add butter | :18:16. | :18:21. | |
Finula, would you like a taste? Yes, please. | :18:21. | :18:27. | |
While Finula's choking on that, | :18:27. | :18:31. | |
I must tell you that we've had lots of letters | :18:31. | :18:34. | |
from people asking how we choose the locations for the programmes. | :18:34. | :18:40. | |
Well, in the director's office is a huge map of the British Isles and three darts which we throw! | :18:40. | :18:46. | |
This one landed near Belfast! | :18:46. | :18:50. | |
Anyway, we've only booked this place till half past eleven | :18:50. | :18:55. | |
so we must be trotting along! | :18:55. | :19:05. | |
:19:05. | :19:06. | ||
And | :19:06. | :19:07. | |
And there | :19:07. | :19:07. | |
And there is | :19:07. | :19:11. | |
And there is more from Floyd on next week's show, but now it is | :19:11. | :19:15. | |
time to find out if Harry here is facing food heaven or food hell. | :19:15. | :19:20. | |
Food heaven is this pile of butter, transformed into a chicken breast. | :19:20. | :19:25. | |
We know you like the peanuts, blended with breadcrumbs, and | :19:25. | :19:31. | |
served with buttered mashed potatoes and spinach. Or this pile | :19:31. | :19:38. | |
of radish, to go with tuna and marinated in yuzu Joyce. | :19:38. | :19:43. | |
What's that? I'll explain it, that's what you have got! Argh! | :19:43. | :19:50. | |
First of all, we need the marinade. Let's do the cucumber and the mooli. | :19:50. | :19:54. | |
That's the mooli. That's the Japanese radish. | :19:54. | :20:02. | |
That's not a rad itch?! It is. -- rachish. | :20:02. | :20:08. | |
We are shaving that to make a nice little salad. These are the | :20:08. | :20:14. | |
breakfast ones here, these have a really good flavour. This is the | :20:14. | :20:20. | |
yuzu Joyce. This is great. -- juice. | :20:20. | :20:26. | |
This is a cross between a mandarin and a satsuma. It is quite strong. | :20:26. | :20:35. | |
Hmm, it is nice. It is a bit like Mr Muscle! Right, we have the yuzu | :20:35. | :20:43. | |
in there. We have soy sauce. It is strong, that. I told you! Whole | :20:43. | :20:49. | |
chillies, now this! I was going to chillies, now this! I was going to | :20:49. | :20:55. | |
warn you. A little bit of oil. I love the smell of freshly chopped | :20:55. | :20:59. | |
rad ishes. I used to grow them as a kid. | :20:59. | :21:03. | |
Growing your own is butter? But I would grow them, then I didn't like | :21:03. | :21:07. | |
them. It is a painful memory for me. | :21:07. | :21:12. | |
That's your tuna. Then all we do is literally coat it | :21:12. | :21:22. | |
:21:22. | :21:23. | ||
in this, the marinade of soy, a little bit of the yuzu juice. | :21:23. | :21:32. | |
Which is very strong! Now a little bit of oil and then we seal the | :21:32. | :21:37. | |
tuna. We cook this on all sides for literally about 30 seconds. | :21:37. | :21:42. | |
Won't it be dangerous if it is not cooked all the way through. | :21:42. | :21:49. | |
No, it is raw in the middle. I don't think that sounds safe. | :21:49. | :21:55. | |
That is how we are Serbing it. Oh, he is touching it with his | :21:55. | :22:05. | |
fingers. What you need is a spatula. How much would you pay for a piece | :22:05. | :22:15. | |
:22:15. | :22:30. | ||
�7? I don't like the way he is looking at me! Now, the dressing, | :22:30. | :22:40. | |
:22:40. | :22:40. | ||
we have the yuzu juice. How do you spell it? YUZU, there | :22:40. | :22:46. | |
you go. Now, a little bit of this soy sauce. | :22:46. | :22:53. | |
Then lime juice. So, we are turning that over. So | :22:53. | :23:03. | |
:23:03. | :23:05. | ||
seal it all the way around so it is even. | :23:05. | :23:10. | |
Another idea of your food hell is a cold dish? Yes. | :23:10. | :23:17. | |
Oh, no. I can see we are ending on a high today! Now, the salad here | :23:17. | :23:23. | |
has the radishes thinly sliced. We have this mooli. You can pickle | :23:23. | :23:28. | |
this which is great. If you don't like the radishes, you can cook | :23:28. | :23:32. | |
them with cumin, a little bit of butter and water. | :23:32. | :23:38. | |
May I have a little look at this. I wonder if I could carve it. Have | :23:38. | :23:45. | |
you got a little knife. Careful... Hold still... Let's see if we can | :23:45. | :23:51. | |
get the eyes out there. You want that for the eyes, there | :23:51. | :23:54. | |
you go. Oh, that is good. | :23:54. | :23:58. | |
That's what you use for carving the eyes? Yes. | :23:58. | :24:08. | |
:24:08. | :24:11. | ||
Seal that bit. Let's get the nose... Those are | :24:11. | :24:15. | |
autumn the medical skills coming back, Harry. It is just like being | :24:16. | :24:25. | |
:24:26. | :24:30. | ||
in the operating theatre! Oh, dear! This is coming along nicely. Is it | :24:30. | :24:37. | |
coming along nicely? Right, that is our tuna out of the way. How is the | :24:37. | :24:47. | |
:24:47. | :24:48. | ||
salad? It is good to go. That looks similar to me! I'm going | :24:48. | :24:55. | |
to cut my hand off here. It is very sharp this knife. | :24:55. | :25:05. | |
:25:05. | :25:06. | ||
Argh! Don't do this at home, kids! There is a touch of the Easter | :25:06. | :25:12. | |
Island about it. But it is not hugely dissimilar. | :25:12. | :25:16. | |
Beautiful. Hello, and welcome to Saturday | :25:16. | :25:23. | |
Kitchen! Oh, no, I've burnt the tuna. | :25:23. | :25:28. | |
You could just be made redundant now, James. Saturday Kitchen | :25:28. | :25:32. | |
presented by a mooli. Yeah, look at that. When did you do | :25:32. | :25:38. | |
that? I've just done it there! Just to re-cap if you missed it. That's | :25:38. | :25:43. | |
got the yuzu, the soy sauce. Don't drink this from a bottle, it is | :25:43. | :25:47. | |
strong. A little bit of oil. Marinade the tuna. Seal it on all | :25:47. | :25:52. | |
sides, take the dressing and pour it over the top and then thinly | :25:52. | :25:56. | |
slice it. You don't think that anyone cooks | :25:56. | :26:03. | |
this at home, though, do you? hope so! Has anyone ever written in | :26:03. | :26:07. | |
to tell you so? It is very complicated. | :26:07. | :26:13. | |
You can do this res pee by opening up a tin. It is not -- this recipe | :26:13. | :26:21. | |
by opening up a tin, but it is very easy. | :26:21. | :26:26. | |
It looks complicated. It has a jewel-like quality. | :26:26. | :26:31. | |
Yes, it does. Right, time to plate this up. | :26:31. | :26:39. | |
Tile it up! No, not tile it up! Tile it up. All of your food is | :26:39. | :26:47. | |
served on tiles. British materials. | :26:47. | :26:53. | |
Don't give him any ammunition, don't give him anymore! Then the | :26:53. | :26:58. | |
cucumber goes on and the radishes, all the way down like that. | :26:58. | :27:07. | |
There we go. Pile it up. There you go. Then, finally, we put | :27:07. | :27:12. | |
that as a garnish. Oh, look, it sets it off lovely. It | :27:12. | :27:22. | |
:27:22. | :27:24. | ||
is a sort of Easter Island sort of feel to it. A very tear heaty thing. | :27:24. | :27:34. | |
:27:34. | :27:34. | ||
Right, now you have to try it! Alright. Don't eat too much radish. | :27:34. | :27:39. | |
Not that! Look at that. That is lovely and turned the way you have | :27:39. | :27:47. | |
cooked it, well, you haven't cooked it... It is very persuasive! Do you | :27:47. | :27:53. | |
like that? It is lovely. It is nice. Right, to go with this, Tim has | :27:53. | :28:03. | |
:28:03. | :28:07. | ||
chons a Balbi Rose 2011, -- chosen. I think is the bitterness of the | :28:07. | :28:12. | |
radishes that I don't like. You have gotten rid of it! I that I it | :28:12. | :28:16. | |
works well together. James, this is a result. You have turned Harry | :28:16. | :28:20. | |
into a radish lover. There you gou, congratulations on | :28:20. | :28:25. | |
the DVD and best of luck this Christmas with your book as well. | :28:25. | :28:29. | |
What are you doing? I'm trying to help. | :28:29. | :28:32. | |
Well that's all from us today on Saturday Kitchen. Thanks to Nick | :28:32. | :28:35. | |
Nairn, Vivek Singh and Harry Hill. Cheers to Tim Atkin for the wine | :28:35. | :28:38. | |
choices and to our chef's table guests, Caryn and Sara. All of | :28:38. | :28:41. | |
today's recipes are, as always, on the website. Go to: | :28:41. | :28:43. | |
bbc.co.uk/saturdaykitchen. We'll be back, live, next week at the usual | :28:43. | :28:47. | |
time of 10am when the great Michel Roux Sr who will be joining us | :28:47. | :28:50. |