:00:34. > :00:42.cook! This is Saturday Kitchen Live. Welcome to the show! In the studio
:00:43. > :00:44.today are two men who are spearheading Britain's effort to win
:00:45. > :00:47.the world's greatest culinary competition, the Bocuse D'Or. First,
:00:48. > :00:50.the chef who practically invented British cooking and is our country's
:00:51. > :00:56.team President for this event, it's our very own Brian Turner! Next to
:00:57. > :00:59.him is the man who's going to do all the hard work of actually cooking.
:01:00. > :01:03.From the Michelin starred Midlands restaurant, The Cross and making his
:01:04. > :01:12.debut on Saturday Kitchen, It's Adam Bennett. Good morning to you both.
:01:13. > :01:15.Brian, what are you cooking? I am cooking rack of venison with swede
:01:16. > :01:21.fondant. The kind of dish your grand mother used to do.
:01:22. > :01:27.With pickled cabbage? Yes. With a little reduction. With a little
:01:28. > :01:37.sweetness. Perfect with the venison. Adam, what are you making? I am
:01:38. > :01:41.braised ox cheek beef with mash and carrot glacee for a dish.
:01:42. > :01:45.Very much a winter warmer. So two top dishes to look forward
:01:46. > :01:48.to. And we've got our line-up of fantastic foodie films from the BBC
:01:49. > :01:52.archive too. Today there are recipes from Rick Stein, Simon Hopkinson as
:01:53. > :01:54.well as another instalment from the search for the latest Celebrity
:01:55. > :01:57.Masterchef. Now, our special guest today has spent his television
:01:58. > :02:01.career filming with drug dealers, gang members, smugglers and pirates.
:02:02. > :02:04.And that was just in the Queen Vic! These days he's winning awards for
:02:05. > :02:07.his documentaries and his latest series, Extreme World, is returning
:02:08. > :02:16.to our screens in a few weeks. Welcome to Saturday Kitchen, Ross
:02:17. > :02:22.Kemp. Good to have you on the show. Now, how long are you in the UK for?
:02:23. > :02:30.You are always jetting off. Is this is for a while? It is a little time
:02:31. > :02:36.to have some lovely food, gentlemen. Have you anything lined up? We have
:02:37. > :02:43.seen you in all different manner of things? We have been out travelling
:02:44. > :02:48.with Extreme World. Then we edit and I have a break to go to restaurants
:02:49. > :02:54.and have some nice food. How do you get into these places? I
:02:55. > :02:58.have a great team of researchers, working with me for seven years. I
:02:59. > :03:02.take the glory but they are the great guy, they are the
:03:03. > :03:09.path-finders. They find the stories, we discuss what is good for
:03:10. > :03:13.broadcast. They go off, then I leap frog from one episode to the other.
:03:14. > :03:18.Joining them in the country and filming, but before I get there,
:03:19. > :03:22.there is a lot of hard work. Some amazing stories.
:03:23. > :03:28.Now, today we are cooking food heaven or food hell. Based on your
:03:29. > :03:34.favourite ingredient, food heaven or the nightmare ingredient, food hell.
:03:35. > :03:39.So, food heaven, out of all of the places you have been to in the
:03:40. > :03:44.world, pick an ingredient? It is fish. It would be sea bass.
:03:45. > :03:51.Sounds good. What about the dreaded food hell? I said my mum's cooking
:03:52. > :04:01.but that is not true! I have to say, I find it hard to eat offal. Don't
:04:02. > :04:05.like eating that sort of food. Liver occasionally, if it is in an
:04:06. > :04:10.Italian restaurant, fried with onions, OK.
:04:11. > :04:24.How are you u with kidney? There you go! I would not eat my own.
:04:25. > :04:28.For food heaven I'm going to keep things simple and bake the sea bass
:04:29. > :04:32.whole. The fish is stuffed full of herbs and baked on a bed of tomatoes
:04:33. > :04:36.and olives. It's served with a few crab croquettes and a simple green
:04:37. > :04:39.salad on the side. Or Ross could be having his food hell, offal, I've
:04:40. > :04:42.singled out kidneys. I'm going to saute them in a classic sauce of
:04:43. > :04:45.mustard, Worcestershire Sauce, cream and cayenne pepper. They're served
:04:46. > :04:50.on toast with wild mushrooms and a green salad. Well you'll have to
:04:51. > :04:58.wait until the end of the show to find out which one he gets. A few of
:04:59. > :05:03.you will be able to put a question to us, live, a little later on. And
:05:04. > :05:07.if I do get to speak to you I'll also be asking if you want Ross to
:05:08. > :05:10.face either food heaven or food hell. So start thinking. Right,
:05:11. > :05:22.let's cook and getting us under way is one of our favourite chefs, Brian
:05:23. > :05:26.Turner. What are you cooking? It is a lovely piece of venison. A lovely
:05:27. > :05:30.piece of meat. . Not a lot of fat. So I am going to
:05:31. > :05:36.roast it. We need cabbage, that will be
:05:37. > :05:42.pickled with white wine, vinegar, ginger and garlic.
:05:43. > :05:49.So you get started on that. Take a couple of the leaves off there, but
:05:50. > :05:54.we won't waste them. And we have swede here. That is cooked as a
:05:55. > :06:02.fondant. You have changed. When I met you,
:06:03. > :06:07.that was a roast potato. Now it is a fondant! You are absolutely right.
:06:08. > :06:13.We change and life moves on. Now we get the pan on nice and hot.
:06:14. > :06:17.You mentioned the fat. It is quite lean this? It is very lean, but that
:06:18. > :06:24.is the great thing about it. It is lean, so it is healthy food. That is
:06:25. > :06:28.really what we want to be. Shall we ignore the half a tonne of
:06:29. > :06:35.butter you have going in there as well, then? That is just at the back
:06:36. > :06:39.end. You and I know we cannot live without butter. .
:06:40. > :06:45.We will add that afterwards. I have celery, carrots and onion. I
:06:46. > :06:51.will make sure that the sauce, the gravy, is full of flavour here. So
:06:52. > :06:56.any old veg you have hanging around, as long as it is proper stuff.
:06:57. > :07:03.Mainly root veg for this? Yes. I think so. We have the cabbage to go
:07:04. > :07:06.with it. We have the root veg with the swed as well. So a bit of onion
:07:07. > :07:11.in there. We are going to talk about the
:07:12. > :07:18.physics of your competition? Well this competition started in 19le 7,
:07:19. > :07:26.invented by the chef of the restaurant name, Bocuse d' Or.
:07:27. > :07:31.The great man himself, Paul. In 1987, he decided he wanted a
:07:32. > :07:34.competition to get chefs of the world swapping ideas and learning
:07:35. > :07:40.from each other. He came up with the idea which has trance tossed 25
:07:41. > :07:46.years on, I have been going to every competition. Now they have 24 chefs
:07:47. > :07:52.from around the world. 12 cooking on day one, 12 on day two. They have
:07:53. > :07:57.five-and-a-half hours to cook a meat and fish dish. They are told the
:07:58. > :08:03.meat and the fish, the trick is to get the garnishes to go with it. You
:08:04. > :08:08.see fantastic people out there. And the judges are the top chefs of the
:08:09. > :08:13.world and I am there as well. I think that is quite tough, as well
:08:14. > :08:20.as me, I said! So, lots of salt and pepper on this. I'm putting it in
:08:21. > :08:23.the oven at about 180 degrees for five minutes.
:08:24. > :08:30.It does not take long to cook. How are you there? I amen joying
:08:31. > :08:34.this! Now a hot oven. And halfway through, it does not take long, we
:08:35. > :08:39.will put butter and sage on there. In this pan here, I have all of the
:08:40. > :08:42.bits and pieces. Nothing is being wasted.
:08:43. > :08:52.Would it be easier to do square ones of these? It would but
:08:53. > :09:03.traditionally, Mr B' Ocuse would not like that! So, now a bit of oil and
:09:04. > :09:08.butter in the pan here for the fondant.
:09:09. > :09:15.That is just a word for a fancy roast potato, isn't it? No, it is a
:09:16. > :09:23.brazed potato. Fondant means to melt. So we have to shape the
:09:24. > :09:27.potato, colour it first and then roast it.
:09:28. > :09:31.What do I do with the rest of this? Peel it off and use it with mashed
:09:32. > :09:37.potato like at home. Now we have to put this here into
:09:38. > :09:42.the iced water, the cabbage. While you are doing that, let me show you
:09:43. > :09:49.the venison. This is a lovely piece of venison this is. It has a lovely
:09:50. > :09:54.heat on it. I will add butter and fresh sage leaves to perfume it. As
:09:55. > :10:08.if the deer was eating out in the forest there on the sage, wild sage!
:10:09. > :10:13.Have you been drinking? ! You... I have turned down the oven. For
:10:14. > :10:18.another eight minutes it goes in but keep basting with the butter and the
:10:19. > :10:23.sage leaves. Now ba ba -- back to the
:10:24. > :10:30.competition, we have had our highest position? Young Adam over there, he
:10:31. > :10:36.represented us in 2013. He was there in Lyon for the competition. He did
:10:37. > :10:43.a great job. He came fourth, he was six points behind the third person
:10:44. > :10:48.from getting on the podium. His assistant won the best commi award
:10:49. > :10:53.and between the two they won the best beef dish. So to get the three
:10:54. > :10:59.accolades in one competition was fantastic. So now he's going to
:11:00. > :11:04.Stockholm on may 7th and the 8th to qualify in the European branch to
:11:05. > :11:11.get to the top 24 in Lyon in January of next year. So the first target is
:11:12. > :11:16.European, then to the final, final? Yes, to qualify.
:11:17. > :11:21.Who nofrmally wins the final, it is split between two countries? The sad
:11:22. > :11:26.thing is, the sad thing, evidence tells us that French win it one year
:11:27. > :11:29.and the Scandinavians win it the next.
:11:30. > :11:34.We need to get that on here if you would, young man. A bit of butter
:11:35. > :11:41.here. This is for the cabbage. I'll put it in for you. So now we
:11:42. > :11:46.add ginger, chilli and garlic. Quickly stir-fry it. Then we put in
:11:47. > :11:50.the cabbage in there. Let's add some chicken stock.
:11:51. > :11:55.It is the ultimate cookery competition, it really is. The guy,
:11:56. > :12:01.there is massive pressure on them. There are 3,000 people in the
:12:02. > :12:09.audience! The beauty is we take with us the England football band and as
:12:10. > :12:15.soon as we hear anything from him they come on and they play the
:12:16. > :12:20.National Anthem. It really is, an xegsal thing. They perform in front
:12:21. > :12:25.of 3,000 people with all of the world's top chefs, judging what they
:12:26. > :12:31.are doing. So you are resting the venison now?
:12:32. > :12:35.I am. I have taken the pan we cooked it in, I have added red wine in
:12:36. > :12:41.there. Excuse me, chef. Now rinse that out.
:12:42. > :12:47.And the pickling for the cabbage, I add the white wine vinegar? Ewhy.
:12:48. > :12:52.Now that is going in here in the pan. So all of the flavour is there.
:12:53. > :12:59.That is really important. I will strain this.
:13:00. > :13:11.To put your questions to either Brian or Adam, call us on this
:13:12. > :13:15.number: Right, my cabbage I think is done.
:13:16. > :13:22.Good man. I have juniper berries to go into the grafy here. That is
:13:23. > :13:27.I also have redcurrant jelly to add the sweetness. So the elements are
:13:28. > :13:40.coming together. The lightly pickled cabbage, you have done.
:13:41. > :13:48.I have the potatoes, that are out. Look at this. This really is looking
:13:49. > :13:53.great. James you have done a wonderful job. This is looking
:13:54. > :13:59.delicious. All I did was I added butter and oil there. Turned them
:14:00. > :14:02.over and left the potatoes to braise in the oven. Now I have a pan on
:14:03. > :14:13.here. I have the redcurrant jelly, the
:14:14. > :14:16.juniper berries ready. The gravy... Lovely.
:14:17. > :14:20.Now at this stage I will put some butter into it. We have let the rack
:14:21. > :14:25.rest. That is really important. If you need to, stick it back in the
:14:26. > :14:30.oven to reheat it a little. Shall I put it on the plate? In the
:14:31. > :14:36.middle. Thank you very much. Do you have the parsley there? Yes.
:14:37. > :14:45.It is here. Even bettered. -- seasoned.
:14:46. > :14:50.It is at moments like this, I realise just how good am. That
:14:51. > :14:56.gravy, my mother would love that gravy, she really would! Look at the
:14:57. > :15:00.size of this loin. I will take a little from the end there.
:15:01. > :15:09.Perfection. If you don't hurry up, Football
:15:10. > :15:15.Focus will be on in a minute! I am serving two cutlet's. Those look
:15:16. > :15:19.splendid. Thank you very much for your help. You have done a great
:15:20. > :15:25.job. . A little bit of gravy. So, give us
:15:26. > :15:32.the name of that, then? A roast rack of venison, flavoured with sage with
:15:33. > :15:39.a littlely -- lightly pickled cabbage and sweet fondant ant. It
:15:40. > :15:43.looks fantastic. -- fondant.
:15:44. > :15:51.How good does that look? It looks fantastic. You get to dive into
:15:52. > :15:57.this. Breakfast! I mentioned the potatoes but traditionally, you can
:15:58. > :16:05.do the roast potatoes. And the stock soaks in.
:16:06. > :16:12.As I say, the fondant means melting. It is roasted off, then baked. And
:16:13. > :16:16.the venison, leave it to rest before you serve it.
:16:17. > :16:24.Right. And get the juices in there. Happy with that? The cabbage is
:16:25. > :16:28.soaking up the gravy beautifully. We need some wine to go with this.
:16:29. > :16:32.Our expert, Peter Richards has been in the West Midlands this week. So
:16:33. > :16:37.what did he choose to go with Brian's brilliant venison! I'm at
:16:38. > :16:44.the Coventry Transport Museum. James, I will make you jealous, I am
:16:45. > :16:53.sitting in Thrust 2. It won the land speed record with a speed of 632
:16:54. > :16:59.miles an hour. Getting to London -- Coventry from London in under 35
:17:00. > :17:04.minutes! But before I find some wines, it is time for a look around,
:17:05. > :17:13.but now it is time to get to the shops.
:17:14. > :17:18.Brian's venison is generous and heart-warming. It is also wholesome.
:17:19. > :17:23.Just like the chef! On paper it looks like you could add any decent
:17:24. > :17:28.red with it, but when you taste the dish, there is a lovely earthy
:17:29. > :17:34.bitterness and spice that could easily be overwhelmed by a wine. So
:17:35. > :17:40.for the balance of elegance and intensity, you could go two ways.
:17:41. > :17:46.There is a Hunter Valley Shiraz. That works well to cleanse the
:17:47. > :17:52.358at, but to my mind, the better match comes courtesy of the striking
:17:53. > :17:56.style of the absolutely delicious Helderberg Cabernet Sauvignon 2012.
:17:57. > :18:00.This is from South Africa. South Africa's best red wines
:18:01. > :18:05.combine a lushness with a firm structure. It works really well with
:18:06. > :18:11.food. It is worth spending a little extra, it goes a long way. When you
:18:12. > :18:18.smell this one... It is like ripe dark fruit and wood smoke. Provoking
:18:19. > :18:22.a wintry feel. The venison and the rish reduced sauce need the firm
:18:23. > :18:29.texture and the full body that the wine has. The acidity picks up on
:18:30. > :18:38.the pickled cabbage and the juniper. And the subtle generosity, softens
:18:39. > :18:43.with the earthiness of the swed and the ginger chilli spice. So, Brian,
:18:44. > :18:49.here is a seriously classy red from the Cape to enjoy with your meal.
:18:50. > :18:53.Cheers! Fantastic, this one. What do you reckon? Brilliant. You can
:18:54. > :18:58.imagine a log fire in South Africa with this dish. And this has bags of
:18:59. > :19:02.fruit. You need a bit of it. There is a lot
:19:03. > :19:06.of flavours going on there, but a great buy at ?9. 99.
:19:07. > :19:11.Wonderful. Brilliant. Happy with that? Love it.
:19:12. > :19:16.Nice and big. What about the combination? Great.
:19:17. > :19:22.The cabbage is fantastic. Nice and perky.
:19:23. > :19:27.I made that bit! Can I ask a question, I never knew that you put
:19:28. > :19:31.the cabbage in the water. That keeps the colour.
:19:32. > :19:35.Yes, ice cold water. It shocks it to hold the colour.
:19:36. > :19:41.And don't cook it too long in the vinegar. Coming up, Adam is showing
:19:42. > :19:44.us what to do with ox cheeks, what are you doing with it? We are
:19:45. > :19:53.cooking them for two-and-a-half hours with red wines and pickled
:19:54. > :19:56.walnuts. Served with glazed carrots, tarragon and mash. There are big
:19:57. > :20:01.flavour, you need something to bring it down with it. The mash is nice
:20:02. > :20:11.and Bury. And you can ask Adam or Brian a
:20:12. > :20:15.question on this number: Now, let's meet more of Rick Stein's food
:20:16. > :20:33.heroes. He's in South Tipperary in Ireland today and is heading
:20:34. > :20:38.straight to the local butchers. James Whelan's butchers in Clonmel
:20:39. > :20:43.is not what I was expected. I am always looking for old fashioned
:20:44. > :20:50.butchers with wooden blocks, sawdust and chimes of beef. And ruddy-faced
:20:51. > :20:55.butchers with sausages, but Pat, is not just a successful butcher, he's
:20:56. > :20:59.a farmer as well. Although he runs a slick operation here, it is all
:21:00. > :21:04.about good local produce. In the area we are trusted. It is
:21:05. > :21:09.built over generations. I am fifth generation in the business. It is
:21:10. > :21:15.that element of trust, the transparency, that is evidence to
:21:16. > :21:21.the people in the area, what we do. It is tang yible. That is what
:21:22. > :21:26.people want, they want safe, properly produced, low-density, eco
:21:27. > :21:30.friendly. That is what they want. So people appreciate the difference
:21:31. > :21:34.between the supermarket beef and the quality beef you are selling?
:21:35. > :21:39.Clonmel is 20,000 people, represented by each of the
:21:40. > :21:44.multinational supermarket chain, and we are building stronger every week,
:21:45. > :21:48.but you have to have a unique selling point. To source the beef.
:21:49. > :21:52.To take care. To have a pride in your business. It is all of that. It
:21:53. > :21:57.does not come in a vak packed bag. It comes as you see it here. You
:21:58. > :22:01.prepare it, it is in the skill, the craft. That is the unique selling
:22:02. > :22:06.business. If you don't have that, you with wasting your time. Price is
:22:07. > :22:13.not what makes a difference it is down to the quality.
:22:14. > :22:19.I am making a traditional dish of Irish flavour, which is the steak,
:22:20. > :22:24.Guinness and oyster pie. I have the steak meat which I will
:22:25. > :22:29.lightly dust in flour and satisfactory. You don't have to
:22:30. > :22:33.satisfactory the meat but I think it is important to get a dark rish
:22:34. > :22:39.colour. Making a difference to the finished look. Once it is finished,
:22:40. > :22:45.take it from the pan and add this some butter and onions and a little
:22:46. > :22:48.salt. So the onions are brown and fwlisenning. I need to pour the beef
:22:49. > :22:54.back in again now. The reason for splitting them up is
:22:55. > :23:01.so you don't overload the pan and everything has a chance to brown
:23:02. > :23:09.well. Next I add a stout. -- I add half a pint of stout and half a pint
:23:10. > :23:15.of good beef stock. Now mushrooms. A whole bowlful and a bouquet garni.
:23:16. > :23:19.And now some Worcester sauce. About two tablespoons but we don't have to
:23:20. > :23:24.be too precise. Quite a lot of it, really. Now salt, about a
:23:25. > :23:31.teaspoon-and-a-half. And lots and lots of black pepper. About 40 turns
:23:32. > :23:36.of the black pepper mill! That's good. Now put a lid on there and
:23:37. > :23:46.leave it to simmer away gently for about an hour or so.
:23:47. > :23:51.So you can see that is a really nice, dark colour. That is what I
:23:52. > :23:57.was looking for. A deep brown. The mushrooms have cooked down. And the
:23:58. > :24:04.sauce is beautiful, very viscous. A word I am fond of. And as I am doing
:24:05. > :24:13.this on TV, I know I will graze my knuckles on the oyster shells or
:24:14. > :24:19.break the oyster shell in half and the shell will go into the meat!
:24:20. > :24:24.Just watch. Well, that is one. I did not cut myself. That is good. That
:24:25. > :24:33.is two, that is three. That is good. I have heard that some TV cooks have
:24:34. > :24:38.a stuntman to do the closer shots when it comes to this type of thing,
:24:39. > :24:44.but here it is me. I do all of my own stunts! Now I am starting to get
:24:45. > :24:48.cocky! Some people think that this sort of pie goes back to Victorian
:24:49. > :24:53.times when oysters were very, very cheap. There is a theory that they
:24:54. > :24:58.were a substitute for the meat that was not there, but I don't think
:24:59. > :25:08.that is true. I think it gives the stew and the pie a salty savoury
:25:09. > :25:14.flavour. In the same way you add anchovies into stews for flavour.
:25:15. > :25:25.Notice the juices going in too. It gives a saltiness to the pie. Give
:25:26. > :25:31.it a gentle stir and pop in a ceramic gizmo into the middle. Sale
:25:32. > :25:36.the meat with some pastry and crimp the top.
:25:37. > :25:41.I am saling the pie. A little cross in the middle to let the steam out
:25:42. > :25:47.and finally brush it with some beaten egg. That goes into a hot
:25:48. > :25:50.oven for about 35 minutes. There we go.
:25:51. > :25:55.I am anticipating that coming out and cutting through the crust and
:25:56. > :26:00.getting the aroma of steak and oysters! I will serve it with boiled
:26:01. > :26:06.potatoes, some spring cabbage and maybe a glass of stout. We used to
:26:07. > :26:11.do this in the early days of the restaurant, but with only one or two
:26:12. > :26:15.oysters as they were so expensive. You need lots for the flavour to
:26:16. > :26:20.come through. Now I started with corned beef, I will fin issuing the
:26:21. > :26:27.leftovers. This is so good for breakfast. Corned-beef hash was made
:26:28. > :26:33.famous by Irish-Americans in the mid-1800s when they had hash houses,
:26:34. > :26:38.but it was regarded as low-grade food and the cooks were called
:26:39. > :26:43.hash-slingers. Now it is back in fashion. The main thing is to get
:26:44. > :26:47.the potatoes and the onions nicely browned before adding the hashed
:26:48. > :26:53.beef. The only other ingredients are a good quantity of parsley that
:26:54. > :26:59.freshens it all up nicely, a slug of Worcestershire sauce. A smidgeon of
:27:00. > :27:05.Tabasco, and salt and pepper. Do you know, this is the first dish I
:27:06. > :27:10.started cooking on my own in a flat in Earl's Court as a teenager? And
:27:11. > :27:15.why is it so successful? Well you have to have two fried eggs with it.
:27:16. > :27:29.The combination is perfection. That, and dare I say it, ketchup! Tomato
:27:30. > :27:32.ketchup! A cookery programme? ! We don't mind a bit of tomato ketchup
:27:33. > :27:36.on this cookery programme Rick! Now as many of our more observant
:27:37. > :27:39.viewers will have noticed I spent some time abroad over Christmas and
:27:40. > :27:43.I was lucky enough to come across one or two new food ideas that I'm
:27:44. > :27:59.going share with you over the coming weeks. I came across one or two
:28:00. > :28:05.ideas. This one is amazing. This is melon. I will chop it up
:28:06. > :28:10.into piano pieces. Serving it with spiced duck and curly kale and some
:28:11. > :28:17.sauce and mint oil, but the whole point about this is that you need a
:28:18. > :28:21.vacuum saler or a vak pack. That is basically the vacuum that creates
:28:22. > :28:27.the different texture to this melon. So we take the seeds out like that.
:28:28. > :28:32.And then Lose this out of the way. You can do it with watermelon. It
:28:33. > :28:39.takes on a different flavour but this one works so well. You get a
:28:40. > :28:45.great texture with this. You get the sliced melon and get the vacuum bag.
:28:46. > :28:51.I have an industrial vacuum packer but you can buy them on the internet
:28:52. > :28:56.for about ?30. They are fantastic to have at home. It keeps stuff for
:28:57. > :29:00.longer. Put it on the highest pressure. It removes all of the air.
:29:01. > :29:05.Sale it down on the highest pressure. It sales. What you have
:29:06. > :29:11.after a couple of days in the fridge is melon that looks like this. It
:29:12. > :29:19.almost goes trance Lucent. Then we pan fry it and serve it with duck.
:29:20. > :29:24.What does it do, though, James? Does at that take the moisture out of it?
:29:25. > :29:29.I think so. I don't know what it does. Heston, if you are watching
:29:30. > :29:35.this, phone in and tell us what it does! It is unbelievable. We are
:29:36. > :29:41.going to pan-fry it and serve it with a bit of duck.
:29:42. > :29:45.Now, a new series of Extreme World is starting? 21st of January on Sky
:29:46. > :29:51.1. It is the third series? Yes. We have
:29:52. > :29:57.been to the Congo. The first one is India, looking at heavy subjects, so
:29:58. > :30:01.it is sex trafficking. The second is Papua New Guinea. I have always
:30:02. > :30:05.wanted to go there. An extreme country, one of the most extreme
:30:06. > :30:10.that I have ever been to. Why is that? Is it because of the
:30:11. > :30:15.difference in the tribes? Yes, there is tribal warfare.
:30:16. > :30:20.Sorry about this. It is a diverse culture. It is a
:30:21. > :30:25.great culture in terms of the fact that they have not allowed Western
:30:26. > :30:29.influences to come into the country as much as other countries have, but
:30:30. > :30:33.they have issues when it comes to violence against women and
:30:34. > :30:37.intertribal violence and the amount of home-made alcohol that they
:30:38. > :30:40.consume that means that people get very, very drunk and quite violent
:30:41. > :30:45.with each other. I have watched it, it is probably
:30:46. > :30:50.the most #1r50i89 place I have seen in my life. It is unbelievable?
:30:51. > :30:54.There is a moment in the jungle. We meet a guy called the General. I
:30:55. > :30:58.thought it would be an interview but it was a hold-up.
:30:59. > :31:03.I saw that. These people came from the hedges with the guns, and they
:31:04. > :31:09.were going to shoot you? Yes. Two guys, with rifles and shot guns then
:31:10. > :31:15.screaming get on your hands and knees! You say your attitude has
:31:16. > :31:21.helped you work with this kind of stuff? I think so. We have also done
:31:22. > :31:25.nearly 55 documentaries in the years. You get the idea as to
:31:26. > :31:29.whether they will go through with it or not.
:31:30. > :31:34.Your face... You realised that this was serious? Yes, without a doubt.
:31:35. > :31:41.The one thing about it. I have the gun in one hand but protecting the
:31:42. > :31:50.crown jewels with the other. I don't know what I was expecting! So these
:31:51. > :31:54.are the spices. Star anise, cinnamon and cumin and cloves. I will put
:31:55. > :32:00.this with the duck to go with the kale and the bits and pieces that we
:32:01. > :32:05.have in there. So, unbelievable places. I would have thought that
:32:06. > :32:09.India, with the issues that they have but that is probably the most
:32:10. > :32:14.hard-hitting interviews I have seen on television. I have never seen
:32:15. > :32:20.anything like it. We interviewed a guy, well, in the
:32:21. > :32:27.area we are looking at, in West bangal. We estimate that 100,000
:32:28. > :32:34.girls go missing, most of them under the ages of 12. And they go missing
:32:35. > :32:38.every year. India is trying to develop, and they are a superpower
:32:39. > :32:43.but they have issues that they have to look as, as far as I'm concerned.
:32:44. > :32:49.You cannot have that many girls go missing a year. They only have a
:32:50. > :32:52.small amount of detectives, 13, looking for 100,000 girls.
:32:53. > :32:58.I saw that. How do you get access to those
:32:59. > :33:02.people? This guy said on camera, he had basically killed a lot of
:33:03. > :33:06.people. I mean hundreds? Yes. And we have sources to back up the fact. I
:33:07. > :33:11.did not know he was going to come out with that number but it was
:33:12. > :33:17.pretty shocking. Maybe we should not talk about it at this time in the
:33:18. > :33:22.morning. How do you get access to that? We have great resources.
:33:23. > :33:28.Locals on the ground. They want to help us. They want the attention of
:33:29. > :33:32.the world to focus on the problems that they have. That is when we get
:33:33. > :33:37.the great local journalists campaigning on the issues. We get in
:33:38. > :33:41.contact with them. Sky allow us a lot of time on the ground. We will
:33:42. > :33:46.take months to get access to the right people. To get the right
:33:47. > :33:50.people on side. I have worked, we did the gangs programmes. These
:33:51. > :33:56.people are shrewd. They always think you are the police or the DE A or
:33:57. > :34:01.something, especially if you are involved in drugs, say in South
:34:02. > :34:06.America, but once you earn their trust, most are happy to sit there
:34:07. > :34:12.and explain their lives, they find it Kath attic.
:34:13. > :34:16.I think of Marseille, I think of bouillabaisse and a nice glass of
:34:17. > :34:22.wine. So did I. But you were almost killed
:34:23. > :34:28.there as well? It woke me up with the frozen bottle of water hit the
:34:29. > :34:35.bonnet of the car. We were lucky we were with two undercover cops. They
:34:36. > :34:41.helped to get us out of there. One minute I amplifiering blanks and
:34:42. > :34:44.then I am m Helmand province with a live round. It feels very, very
:34:45. > :34:47.different. And in Afghanistan, that was
:34:48. > :34:52.incredible. It looked at not just the war but
:34:53. > :34:56.the after effects. The point of the programme was not
:34:57. > :35:03.to be political, but to look at a young man who is 18-year-old, a
:35:04. > :35:09.duvet, his mum cooking Pop Tarts. Then suddenly thrust into a
:35:10. > :35:17.situation where his life is in jeopardy. And the effect it has on
:35:18. > :35:21.his mums, wife, girlfriend. We know that many people have been
:35:22. > :35:27.physically injured but we don't know how many have been mentally injured
:35:28. > :35:33.by all of this. If that is not enough you are
:35:34. > :35:46.writing a whole book about it. It is A to Z of Hell? I wanted it to call
:35:47. > :35:52.it the K A to Z of What Not To Do. I was in, this is one story. I was in
:35:53. > :35:59.a South America. I was in the car. The car was locked. There were
:36:00. > :36:08.motorcyclists going past. Motorists have to carry registrations on the
:36:09. > :36:18.bibs. There are people shooting at the traffic. I am in a roundabout.
:36:19. > :36:23.We coast up to a bank, and there are five armed men pointing guns at us.
:36:24. > :36:29.We could not open the doors, we have to climb out of the #wi7bdowes and
:36:30. > :36:38.make apologies in dreadful Spanish. Red wines So this is coming out on
:36:39. > :36:42.the 21st of January? 9.00pm on Sky 1.
:36:43. > :36:53.Yes. That looks fantastic. So, this is like foi gras.
:36:54. > :36:59.So this is duck and the melon. Yes. If you want to try it at home.
:37:00. > :37:04.You don't need one this size. This is what it ends up when you do it,
:37:05. > :37:08.but you can buy the machines at home, but put it on the highest
:37:09. > :37:18.pressure possible. Stick it in the fridge for 48 hours. That is what
:37:19. > :37:27.you end up with. It tastes like foie gras.
:37:28. > :37:38.Right, now this year we are going to do something special.
:37:39. > :37:42.Now, this year we're teaming up with Radio 4 Food Programme to help with
:37:43. > :37:45.their Food and Farming Awards. We're getting behind the Best Food
:37:46. > :37:49.producer category which is open to anyone who produces any kind of food
:37:50. > :37:52.- whether it's pork or beef, bread or butter, cheese or chocolate.
:37:53. > :37:55.Anything as long as it's made with skill, dedication and top quality
:37:56. > :37:58.ingredients with a reasonable price tag. So if you want to nominate
:37:59. > :38:00.someone simply go to: www.bbc.co.uk/foodawards. We will be
:38:01. > :38:05.featuring some of the best ones entries later in the year. So what
:38:06. > :38:09.will I be cooking for Ross at the end of the show? It could be his
:38:10. > :38:12.food heaven, sea bass. I'm going to bake a whole fish stuffed with herbs
:38:13. > :38:15.on a bed of tomatoes and olives. It's served with some crab
:38:16. > :38:19.croquettes and a simple green salad. Or Ross could be facing food hell,
:38:20. > :38:22.kidneys. The kidneys are sauteed in a classic sauce made from English
:38:23. > :38:25.mustard, Worcestershire sauce, cream and cayenne pepper. They're served
:38:26. > :38:29.on some sourdough toast with a baby gem salad on the side. Some of our
:38:30. > :38:33.viewers and the chefs in the studio get to decide Ross's fate today. But
:38:34. > :38:37.you'll have to wait until the end of the show to see the final result.
:38:38. > :38:40.Right, Let's catch up with the action in Celebrity Masterchef and
:38:41. > :38:43.it's time to see what task Gregg and John have in mind for four of the
:38:44. > :38:43.female hopefuls this week. Take it away!
:38:44. > :38:48.it's time to see what task Gregg and John have in mind for four They have
:38:49. > :38:51.survived the MasterChef kitchen. Now the four celebrities are going to
:38:52. > :38:55.the high-pressure world of mass catering.
:38:56. > :39:01.They are going to be in for a shock. Cooking in volume. Cooking as a
:39:02. > :39:09.team. For an extraordinary array of customers.
:39:10. > :39:16.Here at the formidable Royal Albert Hall, the circus, it is globally
:39:17. > :39:24.renowned, are halfway through the London tour. Famed for the gravity
:39:25. > :39:35.defying acrobatics, these performers have entertained over 100 million
:39:36. > :39:41.people worldwide. Welcome to the iconic Royal Albert
:39:42. > :39:48.Hall. This afternoon, there is a matinee performance of the
:39:49. > :39:56.extraordinary Cirque du Soliel. You are catering their lunch! We are
:39:57. > :40:04.splitting you into two teams. Team one, Janet and Katie. Team two, Jo
:40:05. > :40:09.and Heidi. Guys, you are catering between you
:40:10. > :40:16.all for over 100 people. The performance this afternoon is at
:40:17. > :40:22.3.30pm. So all performest must be able to have time to guy guest their
:40:23. > :40:28.food. Lunch is at 1.00pm. You cannot be late! Are you looking at me? !
:40:29. > :40:30.Good luck. Off you go. ALL SPEAK AT ONCE
:40:31. > :40:35.Thank you. Today's matinee performance will be
:40:36. > :40:47.watched by over 4,000 people. Making sure that things stay on
:40:48. > :40:52.track in the kitchen, is head chef Agostina Ballonia.
:40:53. > :40:57.Hello, these are the ingredients you have to cook for the 100 cast and
:40:58. > :41:00.crew members. I will give you ten minutes to shop around and create
:41:01. > :41:11.your menu. Then you are going to cook. OK? Have fun, girls.
:41:12. > :41:17.The two teams have a variety of ingredients to work with.
:41:18. > :41:24.Including chicken, lamb, cheese and pasta. As well as a large selection
:41:25. > :41:29.of vegetables and fruit. Shall we do lentils? I don't know. I
:41:30. > :41:32.don't think that they look appetising.
:41:33. > :41:39.Grab a load of them. Each team has to cook 50 portions of
:41:40. > :41:43.a meat dish, a vegetarian dish and 30 deserts. They have two-and-a-half
:41:44. > :41:53.hours to get it ready. Shall we do a chicken casserole with
:41:54. > :42:01.rice? Yeah, all right. Do you mind telling me your menu?
:42:02. > :42:05.Well, we are going for a spicy vegetarian bean stew and a chicken
:42:06. > :42:09.casserole with spinach. The menu sounds good.
:42:10. > :42:15.Thank you. For their dessert, they have chosen
:42:16. > :42:22.to do a mixed fruit crumble. Four? Let's do four.
:42:23. > :42:27.What do you think you are going to make? We are going to make macaroni
:42:28. > :42:32.cheese. Then we are doing shepherd's pie and then something nice and
:42:33. > :42:39.light. We are doing a nice fresh fut salad. That sounds great. Is that
:42:40. > :42:44.good? Yeah, yeah for sure. They seem calm now. Normally 30
:42:45. > :42:48.minutes before the service it gets hectic.
:42:49. > :42:55.Katie starts cubing the ten kilos of chicken for the casserole. Janet
:42:56. > :43:03.starts on the plums for the crumble. How are you doing, Janet? Oh, God!
:43:04. > :43:09.You're here! So, have you decided on the menu? I am doing the dessert.
:43:10. > :43:13.Crumble. Crumble is great, but it cannot be
:43:14. > :43:17.too stojy. I know when I do it at home. Women
:43:18. > :43:23.only eat the bottom of it. These are big quantities, it must be
:43:24. > :43:28.delicious and elegant at the same time.
:43:29. > :43:33.Elegant? Elegant? Do we look like two elegant women? Yeah, you do.
:43:34. > :43:37.On the other side of the kitchen, Jo is mincing lamb for the shepherd's
:43:38. > :43:44.pie. While Heidi is chopping the mountain of veg to go in it.
:43:45. > :43:48.Katie and Janet, they are really timing their every move. I never
:43:49. > :43:54.work like that. So I am hoping that the way we do it will be just as
:43:55. > :44:02.good. One, two, three! I don't need to go
:44:03. > :44:07.to the gym today, that's for sure! With the mince on for the shepherd's
:44:08. > :44:15.pie. Jo can turn her attention to the macaroni cheese.
:44:16. > :44:24.What are you making there, a bechamel? I am making cheese sauce.
:44:25. > :44:28.Are you copping out? Shepherd's pie, macaroni and salad? When I was on
:44:29. > :44:33.tour, that is what people loved to eat. There was always a shepherd's
:44:34. > :44:40.pie every night at the gig. OK.
:44:41. > :44:42.The acrobats burn off hundreds of calories, rehearsing for their
:44:43. > :44:50.demanding show. It is energy that they will need to
:44:51. > :45:04.replenish during the lunch break. You have one hour and 20 minutes OK?
:45:05. > :45:09.Despite her careful planning, Katie is struggling to get the ten kilos
:45:10. > :45:14.of chicken cooked to schedule. We basically have ten minutes to get
:45:15. > :45:19.the stews on and cooking. Janet puts the crumble on hold and
:45:20. > :45:24.makes a start on the vegetarian stew with the couscous.
:45:25. > :45:29.What's your dish? Right now I'm going to do a vegetable kind of
:45:30. > :45:33.stew. It is with beans, with a spicy
:45:34. > :45:42.tomato base. It sounds lovely but will you get it
:45:43. > :45:47.done? I don't know, Gregg, do I? ! You're in charge.
:45:48. > :45:52.I am not dises my partner, even though you are.
:45:53. > :45:56.Good luck. There is still a frown on your face, so it shows you are
:45:57. > :46:01.concentrating. I am concentrating. Gregg is being
:46:02. > :46:11.nice. I don't know how to handle that.
:46:12. > :46:15.And you can find out if the circus performers get their lunch on time
:46:16. > :46:18.in about 20 minutes or so. Still to come this morning on Saturday
:46:19. > :46:21.Kitchen Live. Simon Hopkinson has two great recipes up his sleeve.
:46:22. > :46:23.First he's making mussels Rockefeller before indulging his
:46:24. > :46:26.sweet tooth with a delicious orange creme caramel. Adam and Brian are
:46:27. > :46:29.carrying the culinary EGG-spectations of the nation on
:46:30. > :46:32.their shoulders so I'm sure they won't BREAK under the pressure of
:46:33. > :46:35.our little omelette challenge and everything should finish SUNNY SIDE
:46:36. > :46:39.UP today! You can see the guys get to it, live, a little later on. And
:46:40. > :46:43.will Ross be facing food heaven, a whole herb stuffed sea bass with
:46:44. > :46:46.crab croquettes? Or his food hell, devilled kidneys on toast? Right,
:46:47. > :46:49.cooking next is the man we're all pinning our hopes on to bring back
:46:50. > :46:54.gold for Great Britain at the prestigious culinary competition,
:46:55. > :46:57.the Bocuse D'Or. It's Adam Bennett. You're not making one of your
:46:58. > :47:10.competition dishes for us today so what are you making?
:47:11. > :47:20.So, you are making braised ox cheeks? Yes. They go straight in the
:47:21. > :47:26.pan. Get a nice bit of colour on them. At work we do spend about ten
:47:27. > :47:34.minutes, getting the colour on them. Tell us about the new venture? It is
:47:35. > :47:40.with my new boss. It is called The Cross. Three months into it, it is
:47:41. > :47:45.going well. It is in Kenilworth. We are able to do very good comfort
:47:46. > :47:51.food alongside classy stuff we may have cooked at the old venue.
:47:52. > :47:59.How did you get involved in the competition? Is it Brian Turner that
:48:00. > :48:05.picks the chefs? I think being press-ganged is more the issue. I
:48:06. > :48:11.think if I had known more of what I was getting into to, I would not
:48:12. > :48:16.have done it. Luckily, I didn't. We have talent spotters. It is not
:48:17. > :48:22.just people like Adam, who are great cooks, this competition take as lot
:48:23. > :48:28.of time. You must be mentally fit, physically fit and a family and a
:48:29. > :48:34.boss that back you up. It is not as easy as finding somebody who can
:48:35. > :48:39.just cook. So we are going to take these out.
:48:40. > :48:46.In the restaurant we spend a little more time saling those.
:48:47. > :48:51.And the carrots are there now with sugar and juice and a little bit of
:48:52. > :48:56.butter. This is the braising part of it?
:48:57. > :49:01.This vegetable will be nice and caramelised with more time. We are
:49:02. > :49:04.deglazing this with a little red wine.
:49:05. > :49:09.This is robust. To get a sense of what you have been doing and what it
:49:10. > :49:13.takes. We have some pictures here about what you have been doing. What
:49:14. > :49:20.is this one? That is based on boiled beef and carrots. That is a tube of
:49:21. > :49:25.carrots which is soft. It is filled with saltbeef and mustard.
:49:26. > :49:32.Saltbeef and mustard? What about the next one. This looks fantastic.
:49:33. > :49:38.That is cabbage, onions and Wiltshire bacon. All of these must
:49:39. > :49:41.be presented hot? Yes. It is a hot competition.
:49:42. > :49:45.And the final one, when it call comes together. You have this
:49:46. > :49:49.picture. That looks seriously impressive.
:49:50. > :49:55.That is all three garnishes with the addition of braised ox cheek and
:49:56. > :49:59.tail and the pickled walnuts and the smoked anchovies. The same
:50:00. > :50:03.ingredients we are using today. But it is not just the beef. There
:50:04. > :50:07.is a fish dish as well? That's right. That is going on at the same
:50:08. > :50:12.time. You have five-and-a-half hours to fin Iish the whole thing and two
:50:13. > :50:19.chefs cooking it. It is intense. So to recap what is in there, there
:50:20. > :50:26.are smoked anchovies in there. Think we have had those for a while.
:50:27. > :50:35.It is not too strong. Just a little bit to give you the savouriness.
:50:36. > :50:40.If you can taste the anchovy at the end, you have added too much. Just a
:50:41. > :50:46.hint. Now that is all together. We return the ox cheeks to the pan.
:50:47. > :50:52.A little wash of the hands. Then we put a lid on that. You have
:50:53. > :50:57.a few chiess -- choices, you can braise it at 160 for two-and-a-half
:50:58. > :51:03.hours or go into a pressure cooker for who minutes or we do it for
:51:04. > :51:09.eight hours overnight at about 8 80 degrees. Now we have the carrots.
:51:10. > :51:16.They are taken out and now reduced down with the juices? Once they are
:51:17. > :51:24.tender , have to look at reducing the glaze down to get a syrupy
:51:25. > :51:29.coating on there. So this is the finished article?
:51:30. > :51:34.That's right. This is post-braising. We are going to strain that.
:51:35. > :51:39.This has all of the flavour, but in terms of texture we have to reduce
:51:40. > :51:44.it a little. Sop into a hot pan. Braising is come ing it is
:51:45. > :51:51.economical and you can get good pieces of meat. It is very tasty.
:51:52. > :51:56.You say that, the ox cheeks , used to be able to give them away. Now
:51:57. > :52:01.they are more expensive. Yes but against a roasted piece of
:52:02. > :52:05.meat. It is still a good price. And of course although we are using
:52:06. > :52:10.ox cheeks, pig cheeks are fantastic as well? Yes, you get a lovely
:52:11. > :52:16.unctuous texture with that. I am chopping parsley and walnut.
:52:17. > :52:27.That we drop into the sauce at the end. We get a nice bit of freshness
:52:28. > :52:32.and picancy from the walnuts. These competitions, I have seen the
:52:33. > :52:38.Americans and everybody, they spend months away from their kitchen
:52:39. > :52:42.practising? Yes and thousands of pounds as well.
:52:43. > :52:48.How do you mix the two? We are looking for sponsors, James! How do
:52:49. > :52:53.you mix the two together? The first time around my boss gave me four or
:52:54. > :52:57.five months out that is what most successful teams have to do. This
:52:58. > :53:01.time I am looking at it differently. I have to mix it in with the
:53:02. > :53:06.business. But you have seen it before, so you
:53:07. > :53:11.know what to expect. What the Americans came last year,
:53:12. > :53:16.James. They came in their own plane. A DC 10. They had back ups of
:53:17. > :53:21.everything. All of their own equipment and they still came lower
:53:22. > :53:27.than we came. So Thomas Kehler was not a happy bunny. I have to say. I
:53:28. > :53:33.was chuffed to bits! Now the carrots and the mashed potatoes. You have
:53:34. > :53:41.carrot juice in the carrots as well? It adds a little bit of zing to it.
:53:42. > :53:43.Then we finish it with a bit of lemon juice.
:53:44. > :53:48.This is a good way to cook the carrots at home? Yes. You get a
:53:49. > :53:53.lovely texture from the carrots. Do you want that softer? That looks
:53:54. > :54:02.good. Is there lots of butter in there? Of course there is butter in
:54:03. > :54:04.there, it is James Martin! Now, of course all of today's studio
:54:05. > :54:13.recipes, including this one from Adam are on the website go to:
:54:14. > :54:22.bbc.co.uk/saturdaykitchen. Is there enough butter in there! You can tell
:54:23. > :54:30.its his first time on the show! So you have added the pickled walnuts
:54:31. > :54:36.to the ox cheeks. This is very British, though.
:54:37. > :54:39.The key is not to use too much an choefy.
:54:40. > :54:44.Is this the same sauce with the carrots? Not so. At that gets a
:54:45. > :54:51.little more technical. You don't want to do that at home. Really.
:54:52. > :55:02.OK. A good dollop of that. Now the ox cheekment It smells
:55:03. > :55:10.delicious from here. -- now the ox cheek. You can tell
:55:11. > :55:15.this dish is nice as we have silence in the studio! Absolutely.
:55:16. > :55:20.You can hear a pin drop. Nobody is talking in my ear. It has gone
:55:21. > :55:31.quiet! We're waiting for the food! This is the best bit. Look at
:55:32. > :55:37.that... Shall we keep it over here? I think we should.
:55:38. > :55:42.Tell us the name of this, then? OK, braised ox cheek beef with mash and
:55:43. > :55:48.carrot glacee. How brilliant does that look? Well
:55:49. > :55:53.done. Right we get to dive in. This is
:55:54. > :55:57.where you get to try this. Have a seat over here.
:55:58. > :56:03.Dive into that one. When you said two hours, but really
:56:04. > :56:09.you could leave them in overnight? It is a very forgiving bit of meat.
:56:10. > :56:13.For me, I much prefer the look of this, than to something that looks
:56:14. > :56:19.like a work of art. That is very technical.
:56:20. > :56:25.And you said heat-proofed gels? Don't talk about it! It sounds like
:56:26. > :56:31.it may hurt you! Dive into that. It is amazing with the carrots.
:56:32. > :56:37.It is the power. It so big. That and a nice long walk.
:56:38. > :56:47.Coming home to that... See what you think.
:56:48. > :56:51.Fantastic! Right, we need some wine to go with this. Our expert, Peter
:56:52. > :57:01.Richards has been sent to Coventry this week. But what did he choose to
:57:02. > :57:06.go with Adam's astounding ox cheeks? Tasting Adams gorgeous ox cheeks is
:57:07. > :57:11.like sinking into your favourite armchair on a soggy winter's
:57:12. > :57:17.evening. So can we find a wine to recreate that same feeling, as well
:57:18. > :57:23.as ing lovely seasonal ingredients? You bet we can. If you are on a
:57:24. > :57:30.budget or favour a restrained style of red, this wine selection is under
:57:31. > :57:36.a fiver. It is Dao. It is soft and uplifting, but why be restrained. To
:57:37. > :57:41.my mind the most satisfying match is a fresh, expansive red. Step
:57:42. > :57:44.forward, the absolutely delicious, Noster Nobilis Priorat 2009 it is
:57:45. > :57:53.from Spain. It is not easy to find decent
:57:54. > :57:58.Priorat under a tenner. This is from a remote part of northern Spain. It
:57:59. > :58:04.is not cheap to make. So it makes this one a bit of a bargain.
:58:05. > :58:09.Smelling it, there are the aromas of the fruits, that ties in with the
:58:10. > :58:15.Madeira and the red wine sauce. There are firm tannins and juicy
:58:16. > :58:24.acidity. We need that to off-set the richness of the dish and tie in with
:58:25. > :58:29.the pickled walnuts and juniper. And the savoury generosity that
:58:30. > :58:36.compliments the anchovies and the ox cheeks and the herbal notes that
:58:37. > :58:44.work with the carrots, the cepes and the thyme. So, Adam, a great winter
:58:45. > :58:47.warmer to wash down your yummy ox cheeks.
:58:48. > :58:50.Enjoy is an understatement. I don't think it is coming back between the
:58:51. > :58:54.two of them. Can I come again.
:58:55. > :59:00.What do you think of the wine? It is great. A massive dish with flavours
:59:01. > :59:06.and a nice big wine. It is the kind of wine you can take your time. Sip
:59:07. > :59:12.it, go back to it and chat. It would be nice to have a try of
:59:13. > :59:16.it. It works perfectly. Thank you very much.
:59:17. > :59:19.You can go for a sleep now! Right, let's get back to Celebrity
:59:20. > :59:21.Masterchef where the four contestants are in teams cooking
:59:22. > :59:25.lunch for some circus performers. Let's see if they manage to feed
:59:26. > :59:34.them all before their next performance starts! Jo and Heidi are
:59:35. > :59:40.putting together their 50 portions of shepherd's pie.
:59:41. > :59:47.Are you OK? You look worn out? I am boiling hot! Are you? Cooks, you
:59:48. > :59:51.have 40 minutes number lunch time. With their mains finally cooking,
:59:52. > :59:59.Katie and Janet don't have long to finish their 30 portions of crumble.
:00:00. > :00:04.There are two of those? There is one. That will be fine. For 30? That
:00:05. > :00:11.is not enough. It will. No, it is not. Janet, one, two,
:00:12. > :00:19.three, four accounts there is 24 in there at the moment. -- most. Come
:00:20. > :00:24.on, we have to do another one. You have 30 minutes. One shepherd's
:00:25. > :00:35.pie and one mac and cheese in the oven. Do you have another one? Yes.
:00:36. > :00:39.Ouch! With the mains in the oven, Jo and Heidi, can finally start their
:00:40. > :00:45.dessert. Is there no way of poshing up the
:00:46. > :00:50.fruit salad? Yeah, we are. Does it not look like you have
:00:51. > :00:56.opened up a tin? No, we have prepared it freshly. This is brown
:00:57. > :01:01.sugar, amaretto and water, to make a little sweetness for the fruit
:01:02. > :01:10.salad. This is perfect.
:01:11. > :01:15.God, women working in harm one. Just like World War II.
:01:16. > :01:20.It is 20 minutes to lunch if you don't feed those acrobats, they
:01:21. > :01:36.could flip! LAUGHTER
:01:37. > :01:48.You have ten minutes, girls. Where am I going? Where am I going?
:01:49. > :02:33.Hello! Chicken? Icate 's chicken with peppers, tomato, spinach and or
:02:34. > :02:38.ow oregano, is proving to be tender and moist. An early hit.
:02:39. > :02:45.It is great. I like Janet and Katie's dish, I
:02:46. > :02:57.really do. It is flavoursome. The chicken is moist.
:02:58. > :03:03.It is not that spicy... Janet's squash, bean and tomato stew, is
:03:04. > :03:09.also popular. I like savoury and sweet flavours
:03:10. > :03:16.mixed together. I like the almonds in it as well.
:03:17. > :03:21.The actual squash, tomato stew with the beans is a really lovely idea
:03:22. > :03:25.but it needs to be a little wetter and it needs a bit of chilli spice
:03:26. > :03:37.it needs to taste like it is something fiery to go with the sweet
:03:38. > :03:43.couscous. Your eye make-up is amazing.
:03:44. > :03:50.Would you like some shepherd's pie? There is a rush on Heidi #57bd Jo's
:03:51. > :03:55.shepherd's pie. With crushed potato on the top.
:03:56. > :04:00.Travelling around you get to experience different versions of
:04:01. > :04:05.shepherd's pie. I like the fact that for me it is very English shepherd's
:04:06. > :04:10.pie! The flavours are good and sweet but the textures are wrong. The
:04:11. > :04:24.mince is dry and the potato topping is hard and undercooked.
:04:25. > :04:30.Mac and cheese? Absolutely. I thought it was very good. I'm a
:04:31. > :04:36.big fan of macaroni and cheese. So I thought I would see what this is
:04:37. > :04:41.like. I thought it was very good. In environments like this when you
:04:42. > :04:46.do mass catering, there are people that want simple and unfussy food.
:04:47. > :04:51.That ticks the box. It is comforting, warming, it is not bad.
:04:52. > :04:56.With the mains over, Katie and Janet are keen to sell their spiced fruit
:04:57. > :05:02.crumble. Everybody, there are puddings over
:05:03. > :05:07.here. Please, herself yourselves, we have made these as well.
:05:08. > :05:13.This was the fruit crumble. Very nice and warm. You can tell it is
:05:14. > :05:20.fresh from the oven. Love it. Love it! Love it! Love it.
:05:21. > :05:26.It has a crunchy top. It also has a flavour not dissimilar to a maple
:05:27. > :05:34.syrup in there. It has Janet's trademark presentation but it tastes
:05:35. > :05:38.good! Heidi and Jo are serving their fruit salad with an amaretto sugar
:05:39. > :05:43.and cream. What I don't like is that the
:05:44. > :05:50.bananas go mushy and horrible. And that is a nice fresh texture. I will
:05:51. > :05:55.give you a success. Yes. It is kind of, the fruit is all
:05:56. > :06:04.different sizes. If you chop the fruit up, make it the same size!
:06:05. > :06:09.This is all about -- all a bit sweet and sticky and weird. They have
:06:10. > :06:14.brown sugar and amaretto. Alcohol, to a performer about to go on stiej,
:06:15. > :06:26.using tight ropes and hanging from the ceiling? ! -- stage.
:06:27. > :06:38.That was fun. That was almost like doing proper work! And there is more
:06:39. > :06:45.from Celebrity MasterChef on next week's show.
:06:46. > :06:48.Right it is time to answer some of your foodie questions. First on the
:06:49. > :06:54.line is Mary from Nottingham. What is your question for us? I have
:06:55. > :07:00.a pheasant hanging in the shed it is a week old. I want to know how to
:07:01. > :07:06.cook it for tomorrow. I'm presuming it has been hanging
:07:07. > :07:11.for a week? Hanging for a week. Get the feathers off first. Then
:07:12. > :07:21.cook it gently. Don't roast it too hard. It will dry out quickly. I
:07:22. > :07:26.would add to it green lentils, Savoy cabbage and caramelised roots. Some
:07:27. > :07:31.of the trimmings you can make a sauce out of with diced shallots and
:07:32. > :07:37.sherry vinegar. That works well. How long do you
:07:38. > :07:44.cook it for? Sale it on the pan. Get a nice colour. Put it into the oven
:07:45. > :07:50.at 150. Gently. Do it on each leg first so the legs get more heat than
:07:51. > :07:54.the breast. Then rest it for 15 to 20 minutes.
:07:55. > :07:57.How long for cooking? 30 to 40 minutes.
:07:58. > :08:09.Good luck. What dish would you like to see at the end of the show, food
:08:10. > :08:18.heaven or food hell? I'm so sorry, is it Ross Kemp. I am going to send
:08:19. > :08:24.you to the hell. I will find you, somewhere! That was nice. Margaret
:08:25. > :08:41.from Doncaster. What is your question? Instead of cod roe I have
:08:42. > :08:46.some plaice roe? I would make fish cakes. Add it into a little bit of
:08:47. > :08:53.fish or chicken stock. Poach them. And when they are cooked, mix it
:08:54. > :09:01.with mashed potato and breadcrumbs and fry them. You can grill them.
:09:02. > :09:05.Plaiceroe is eggy. I would try to get rid of that texture.
:09:06. > :09:09.What dish would you like to see, food heaven or food hell? Food
:09:10. > :09:14.heaven, please. Janet, are you there, Janet? I am.
:09:15. > :09:21.Good morning. What is your question? For years I
:09:22. > :09:27.have used Brian Turner's recipe for Yorkshire puddings, I was wondering
:09:28. > :09:34.what you could tell me what the ultimate Yorkshire pudding recipe
:09:35. > :09:42.is? That is it! I would try Brian Turner's, but you want eight eggs,
:09:43. > :09:48.eight ounces of flour and eight pints of milk. It was my grand
:09:49. > :09:53.mother's recipe. So mix it by manned. A little pinch of salt.
:09:54. > :09:58.Leave it overnight. Take it out, gently stir it and pour it into a
:09:59. > :10:03.tray with your beef dripping, but take the racks out of the oven, it
:10:04. > :10:06.rises so much it will stick to the oven.
:10:07. > :10:09.He is having you on. You compare them. I know which will work the
:10:10. > :10:15.best. Yours have always worked, Brian.
:10:16. > :10:18.Thank you very much. What a nice lady.
:10:19. > :10:26.What dish would you like to see at the end of the show? Food hell, I'm
:10:27. > :10:32.sorry. Right, it's time for the omelette
:10:33. > :10:36.challenge. Before we start, we have some news following last week's
:10:37. > :10:40.omelette by Jon Rotheram. After Jon knocked Tom Kerridge out of the top
:10:41. > :10:43.ten there were loads of comments on Twitter suggesting that Jon only
:10:44. > :10:46.used 2 eggs to make his omelette. After the show, we watched it back,
:10:47. > :10:51.had a stewards enquiry and I'm afraid Jon, there were only 2 eggs
:10:52. > :10:54.in that pan so that means you will have to be disqualified! Sorry Jon
:10:55. > :11:04.and you'll just have to come back and make a proper one! So that puts
:11:05. > :11:11.Tom back on there. So, the usual rules apply. A
:11:12. > :11:19.three-egg omelette, chefs. Are you ready? Have you been ing? No.
:11:20. > :11:45.The usual rules apply, three, two, one, go! Look at the concentration.
:11:46. > :11:50.That's an omelette. We have two omelettes here.
:11:51. > :11:58.Garnished with a bit of butter. I'll get you the next time, chef.
:11:59. > :12:01.Chef, it is only an omelette. A seasoned omelette. A cooked
:12:02. > :12:06.omelette. This one, however, I like this, it
:12:07. > :12:09.is garnished with butter. Look at that.
:12:10. > :12:22.Just for you, James. They are both omelettes. I have to
:12:23. > :12:26.admit. Right, Adam... You say you weren't practising. I reckon you
:12:27. > :12:33.were. You have beat most of the people on the board here. You did it
:12:34. > :12:41.in 26.23 seconds. That puts you there. There you go. Brian Turner,
:12:42. > :12:46.are you on the board? Yes, I am down the bottom.
:12:47. > :12:56.38 minutes. You are there. There you go. You did it... Tell us the truth.
:12:57. > :13:02.You obviously did it quicker than your previous time. You did it in
:13:03. > :13:12.24. 52 seconds. That puts you right there. Still in good company with Mr
:13:13. > :13:23.Rankin. So, will Ross get his food heaven A
:13:24. > :13:26.whole herb baked sea bass with tomatoes, olives and crab
:13:27. > :13:29.croquettes? Or his food hell, devilled kidneys on toast? Our chefs
:13:30. > :13:47.will make their choices whilst you enjoy two more superb but simple
:13:48. > :13:52.dishes from Simon Hopkinson. ? Most good markets stock mussels. There is
:13:53. > :13:58.nothing nicer than mussel. They are so easy to cook at home. Especially
:13:59. > :14:06.with this punchy green sauce. So the mussels need de-bearding.
:14:07. > :14:12.Any that are open, chuck them out. Give the mussels a wash to rid them
:14:13. > :14:16.of grit. While the mussels soak, begin the sauce. Starting with the
:14:17. > :14:19.spinach. That is going to be blanched in
:14:20. > :14:25.there. Just like that.
:14:26. > :14:30.Chop some celery and shallots. Fry the two together.
:14:31. > :14:36.It's worth weighing out the parsley here. You will be surprised how much
:14:37. > :14:42.you need. That is ten grams. You really do need ten grams. I love
:14:43. > :14:47.this sauce for its punchy taste and tarragon is essential for its
:14:48. > :14:57.aniseed flavour. Use a couple of really bushy sprigs. Let's put the
:14:58. > :15:05.mussels in the pop. Pop the mussels in. Add some passis. This French
:15:06. > :15:12.alcohol is commonly available. It is good to burn off the excess alcohol.
:15:13. > :15:17.Now let's add the sherry. About 200 mls. There are few things nicer than
:15:18. > :15:21.the smells of mussels coming up to the boil. Are we nearly there? I
:15:22. > :15:27.think we are. So, straight into here. The mussels are ready when the
:15:28. > :15:34.shells pop open, revealing the orange more sell inside. Keep that
:15:35. > :15:39.precious liquid. I will shell the mussels. Because of the amounts of
:15:40. > :15:45.sauce here it is easy to eat the mussels off the half shell. It makes
:15:46. > :15:53.for less messy eating. A liquidiser helps to make a smooth sauce. Pour
:15:54. > :16:00.in the broth, the spinach, parsley and tarragon and Tabasco. Once u --
:16:01. > :16:07.once you have a vibrant green sauce, pour over the mussels and gently
:16:08. > :16:13.reheat. Gorgeous. The green and the orange looks so pleasing, I think.
:16:14. > :16:18.Quite a punkent dish. Incredibly tasty. Really tasty. A savoury dish.
:16:19. > :16:24.I think it will knock your socks off. Some restaurant desserts have a
:16:25. > :16:29.timeless quality about them. My orange caramel custard is truly one
:16:30. > :16:33.of those. It is worth finding really good oranges for the intense flavour
:16:34. > :16:38.in this sweet little dish. It take as little time and effort but the
:16:39. > :16:44.result here is so good. Begin by removing the orange zest.
:16:45. > :16:58.Put the zest into a small food processor together with some caster
:16:59. > :17:04.sugar. Mm, a fantastic smell. It reminds me
:17:05. > :17:15.of an orange ice lolly, in a way. Put the orange and the sugar mixture
:17:16. > :17:20.into a had been. -- pan. Add half a litre of milk. Make sure you shimmer
:17:21. > :17:25.while carefully stirring. And leave to infuse for at least an hour. Next
:17:26. > :17:30.up is the caramel sauce that gives this dish its name.
:17:31. > :17:37.Now I can weigh the sugar for the caramel. We want 120 grams.
:17:38. > :17:42.And I'm just going to add a little cold water to this to help to
:17:43. > :17:48.dissolve it and get it going. Bring the water and the sugar to a
:17:49. > :17:53.simmer. It is starting to smell quite toastie. Sort of toastie,
:17:54. > :17:59.nutty, sugary. Keep the heat low and cook it slowly, until the sugar
:18:00. > :18:08.turns into a sticky rich caramel. Do watch out - molt en caramel is very
:18:09. > :18:13.hot, so take care. Then pour into tin custard moulds or porcelain ram
:18:14. > :18:18.kins. You can get the caramel to come around the edge of the dish,
:18:19. > :18:23.but obviously use a cloth like this. You will get a more golden finish to
:18:24. > :18:30.the caramel. It is molten so you can do this. Lovely. I leave those to
:18:31. > :18:38.cool and I'm going to get the eggs. This is a rich caramel custard. I am
:18:39. > :18:42.using three whole eggs and an additional four yolks.
:18:43. > :18:51.Add the orange-infewered milk and whisk it again.
:18:52. > :18:59.I'm just going to remove any froth from the surface. The less air
:19:00. > :19:03.bubbles, the better. The custard mixture must be smooth. To be on the
:19:04. > :19:08.safe side, strain the mixture before pouring into the mould. Carefully
:19:09. > :19:12.does it. Right to the top. As high as you dare.
:19:13. > :19:18.Lovely. Place them in a deep oven tray and
:19:19. > :19:22.fill it with hot water. Cooking the custards in a water bath protects
:19:23. > :19:28.them from the hot, dry heat of the oven. It is an essential protection
:19:29. > :19:34.for all baked kusards. I would not want to use neat boiling water, to
:19:35. > :19:42.shock the delicate kusards. Then place them in the oven at gas mark
:19:43. > :19:50.two or 150 degrees. Carefully does it. The last thing we need is a
:19:51. > :19:57.little sheet of kitchen foil to help the skin from forming. They are in
:19:58. > :20:06.there for about 45 minutes. After 40 minutes give the kusards a little --
:20:07. > :20:12.custards from the oven. Now leave them to cool before
:20:13. > :20:17.covering. Put it in the fridge for a couple of hours at least.
:20:18. > :20:22.When it comes to serving, this is how you turn the custard out of the
:20:23. > :20:26.mould. A little knife to run around the
:20:27. > :20:31.edge. It's the moment of truth, this.
:20:32. > :20:42.And just with your fingers, just bring it slightly from the sides.
:20:43. > :20:47.Let's do it this way. There they are. Move it into the
:20:48. > :20:54.middle. It is a great looker, I tell you.
:20:55. > :20:58.Great texture. If you had that without the caramel, you would say
:20:59. > :21:04.that is not sweet enough. This does the work. It is a lovely sauce. I
:21:05. > :21:14.could eat this pudding forever. These sunny puddings are so worth
:21:15. > :21:18.making! And if you liked the look of those dishes then you can enjoy more
:21:19. > :21:21.great food from Simon straight after Saturday Kitchen today here on BBC1.
:21:22. > :21:25.Right, it's time to find out whether Ross is facing either food heaven or
:21:26. > :21:29.food hell. Your food heaven would be a whole sea bass stuffed with herbs
:21:30. > :21:32.and baked on a bed of tomatoes and olives. It's served with a green
:21:33. > :21:36.salad and some almond covered crab croquettes on the side. Or you could
:21:37. > :21:39.be facing your food hell, lambs kidneys which I cook in a spicy
:21:40. > :21:45.sauce made from English mustard, Worcestershire sauce, cream and
:21:46. > :22:01.cayenne pepper. They're served simply on some sourdough toast with
:22:02. > :22:04.a green salad. It was all to do with Brian Turner, Adam went for food
:22:05. > :22:09.heaven. Would he disappoint? Of course he
:22:10. > :22:14.would. He has chosen the kidneys! That's what you are getting! We will
:22:15. > :22:19.lose the sea bass out of the way. A beautiful piece of fish.
:22:20. > :22:25.That can go back with you. It is a little bit like Bull's Eye.
:22:26. > :22:30.Right, over to you, Brian Turner. What are you doing, then? One can do
:22:31. > :22:33.the salad. It is my dish, I was going to give
:22:34. > :22:42.you a job. I thought I was doing it? You do it!
:22:43. > :22:46.I need someone to chop the shallots. The first thing with the kidneys is
:22:47. > :22:53.take the skin off. Then take a little bit of the core out.
:22:54. > :22:57.It is not too much of a problem. So these are lamb's kidneys.
:22:58. > :23:01.They are nice and fresh. They don't smell of anything. They smell
:23:02. > :23:07.perfect. There is no need to soak them in milk. Just buy fresh ones,
:23:08. > :23:13.make sure that they have not been frozen. We are going to sale them
:23:14. > :23:18.quickly. I would normally do them fairly underdon, but I will do that
:23:19. > :23:23.less so, just for you, dear, but the trick is to put them in the pan and
:23:24. > :23:28.not to mess about with them. I don't like the way you are looking at me!
:23:29. > :23:34.I don't want to see myself in a series with you! So get them nice
:23:35. > :23:39.and hot and put them in a pan. Let them colour up.
:23:40. > :23:45.It smells quite attractive. So, why not soak them in milk? I
:23:46. > :23:49.don't think you need to. You soaked them before as they were hanging
:23:50. > :23:53.around for a while, but these are fresh ones. See your butcher and
:23:54. > :23:59.make sure they are nice and fresh. So I want a nice colouring here. I
:24:00. > :24:04.want to cook them and put them back to finish the cooking. If you
:24:05. > :24:08.overcook them, they will be tough. You have said you have eaten liver
:24:09. > :24:12.before. If you have eaten kidneys before, all are served pink.
:24:13. > :24:18.Remember that like lots of these things in a cooking game, once it is
:24:19. > :24:24.overcooked, you cannot undercook. So undercook it a little, then you can
:24:25. > :24:32.put it back in. We are in a rush. Can I ask a question about
:24:33. > :24:38.something, I was told not to fry onions with meat? That's what I was
:24:39. > :24:44.told in college! I'm not having a go, but is that true? Is it a
:24:45. > :24:50.general rule? No. It is an old wive's tale. I think I met her once.
:24:51. > :24:57.It is no good listening to her! So we have the lovely mushrooms now.
:24:58. > :25:01.And a bit of garlic. Are you a garlic man? I am, yes.
:25:02. > :25:05.We are doing a rush here. I would lose my fingers.
:25:06. > :25:12.That is not a problem. I was going to be doing this. He has
:25:13. > :25:20.taken over here! I have stock here, perfect. I have Worcester sauce,
:25:21. > :25:29.cayenne pepper, tomorrow at you you ow not a great fan of that and now
:25:30. > :25:34.parsley. So add the stock. The kidneys are going back in to
:25:35. > :25:39.continue cooking? Just to finish off with the cooking. So that is in
:25:40. > :25:46.there, the Worcester sauce and then a bit of double cream.
:25:47. > :25:52.I don't care what anybody says, get the blood in there. There is bags of
:25:53. > :25:55.flavour in that. You do need to cook it a little bit
:25:56. > :26:04.longer. Yes. Then I have mustard.
:26:05. > :26:07.To we have a plate to serve this on? You have one-and-a-half minutes, you
:26:08. > :26:19.are OK. Are you a spicy man? Yes.
:26:20. > :26:22.Now it is starting to thicken up a little.
:26:23. > :26:29.Fantastic. If you don't like that, we are in trouble. OK. Put the salad
:26:30. > :26:35.on the plate. How is the toast. English mustard in there.
:26:36. > :26:39.There was a little cayenne pepper. Keep it going. We are looking good.
:26:40. > :26:44.It smells good. A bit of butter. And that is ready.
:26:45. > :26:53.That's what we want. Where is the parsley? Look at that. Perfect.
:26:54. > :26:58.Michelin-starred chef, chopped perfectly. Now you put these on.
:26:59. > :27:03.These are not overcooked. The cayenne pepper you put in, did
:27:04. > :27:09.you put the mustard in last? I think if you add the mustard too early,
:27:10. > :27:16.and boil it too much it starts to go bitter. I don't like that. Why
:27:17. > :27:21.hasn't the cream curdled? Because I said do not curdle. If you have good
:27:22. > :27:27.British double cream, you can boil it, it does not, if it is
:27:28. > :27:31.controlled, it does not curdle. See how that is thicker there? That is
:27:32. > :27:37.what you want. It has the lovely colour of the mustard. This is your
:27:38. > :27:51.moment of glory... It is a bit of a moment of glory! Brace yourself!
:27:52. > :27:58.LAUGHTER I'm waiting for my lunch! Why not
:27:59. > :28:01.come here and give us some knives and forks.
:28:02. > :28:10.Have you got the wine? It is in the fridge. Top right.
:28:11. > :28:22.Have I got glasses? To go with this Peter has chosen a lovely red wine
:28:23. > :28:28.from Waitrose. ?5. 99. Have a go at that.
:28:29. > :28:36.Go on. Straight in. Make sure you taste some kidney. Kidney! I'm going
:28:37. > :28:39.to get the kidney in me! Well that's all from us today on Saturday
:28:40. > :28:42.Kitchen Live. Thanks to Brian Turner, Adam Bennett and Ross Kemp.
:28:43. > :28:45.Cheers to Peter Richards for the wine choices! All of today's recipes
:28:46. > :28:48.are on the website. Go to: bbc.co.uk/saturdaykitchen. We're
:28:49. > :28:52.back at the same time next week when the host of the Voice, Emma Willis,
:28:53. > :28:55.will be joining us! Have a great day and enjoy the rest of your weekend.
:28:56. > :29:01.See you then! Bye for now.