11/01/2014 Saturday Kitchen

cook! This is Saturday Kitchen Live. Welcome to the show! In the studio

today are two men who are spearheading Britain's effort to win

the world's greatest culinary competition, the Bocuse D'Or. First,

the chef who practically invented British cooking and is our country's

team President for this event, it's our very own Brian Turner! Next to

him is the man who's going to do all the hard work of actually cooking.

From the Michelin starred Midlands restaurant, The Cross and making his

debut on Saturday Kitchen, It's Adam Bennett. Good morning to you both.

Brian, what are you cooking? I am cooking rack of venison with swede

fondant. The kind of dish your grand mother used to do.

With pickled cabbage? Yes. With a little reduction. With a little

sweetness. Perfect with the venison. Adam, what are you making? I am

braised ox cheek beef with mash and carrot glacee for a dish.

Very much a winter warmer. So two top dishes to look forward

to. And we've got our line-up of fantastic foodie films from the BBC

archive too. Today there are recipes from Rick Stein, Simon Hopkinson as

well as another instalment from the search for the latest Celebrity

Masterchef. Now, our special guest today has spent his television

career filming with drug dealers, gang members, smugglers and pirates.

And that was just in the Queen Vic! These days he's winning awards for

his documentaries and his latest series, Extreme World, is returning

to our screens in a few weeks. Welcome to Saturday Kitchen, Ross

Kemp. Good to have you on the show. Now, how long are you in the UK for?

You are always jetting off. Is this is for a while? It is a little time

to have some lovely food, gentlemen. Have you anything lined up? We have

seen you in all different manner of things? We have been out travelling

with Extreme World. Then we edit and I have a break to go to restaurants

and have some nice food. How do you get into these places? I

have a great team of researchers, working with me for seven years. I

take the glory but they are the great guy, they are the

path-finders. They find the stories, we discuss what is good for

broadcast. They go off, then I leap frog from one episode to the other.

Joining them in the country and filming, but before I get there,

there is a lot of hard work. Some amazing stories.

Now, today we are cooking food heaven or food hell. Based on your

favourite ingredient, food heaven or the nightmare ingredient, food hell.

So, food heaven, out of all of the places you have been to in the

world, pick an ingredient? It is fish. It would be sea bass.

Sounds good. What about the dreaded food hell? I said my mum's cooking

but that is not true! I have to say, I find it hard to eat offal. Don't

like eating that sort of food. Liver occasionally, if it is in an

Italian restaurant, fried with onions, OK.

How are you u with kidney? There you go! I would not eat my own.

For food heaven I'm going to keep things simple and bake the sea bass

whole. The fish is stuffed full of herbs and baked on a bed of tomatoes

and olives. It's served with a few crab croquettes and a simple green

salad on the side. Or Ross could be having his food hell, offal, I've

singled out kidneys. I'm going to saute them in a classic sauce of

mustard, Worcestershire Sauce, cream and cayenne pepper. They're served

on toast with wild mushrooms and a green salad. Well you'll have to

wait until the end of the show to find out which one he gets. A few of

you will be able to put a question to us, live, a little later on. And

if I do get to speak to you I'll also be asking if you want Ross to

face either food heaven or food hell. So start thinking. Right,

let's cook and getting us under way is one of our favourite chefs, Brian

Turner. What are you cooking? It is a lovely piece of venison. A lovely

piece of meat. . Not a lot of fat. So I am going to

roast it. We need cabbage, that will be

pickled with white wine, vinegar, ginger and garlic.

So you get started on that. Take a couple of the leaves off there, but

we won't waste them. And we have swede here. That is cooked as a

fondant. You have changed. When I met you,

that was a roast potato. Now it is a fondant! You are absolutely right.

We change and life moves on. Now we get the pan on nice and hot.

You mentioned the fat. It is quite lean this? It is very lean, but that

is the great thing about it. It is lean, so it is healthy food. That is

really what we want to be. Shall we ignore the half a tonne of

butter you have going in there as well, then? That is just at the back

end. You and I know we cannot live without butter. .

We will add that afterwards. I have celery, carrots and onion. I

will make sure that the sauce, the gravy, is full of flavour here. So

any old veg you have hanging around, as long as it is proper stuff.

Mainly root veg for this? Yes. I think so. We have the cabbage to go

with it. We have the root veg with the swed as well. So a bit of onion

in there. We are going to talk about the

physics of your competition? Well this competition started in 19le 7,

invented by the chef of the restaurant name, Bocuse d' Or.

The great man himself, Paul. In 1987, he decided he wanted a

competition to get chefs of the world swapping ideas and learning

from each other. He came up with the idea which has trance tossed 25

years on, I have been going to every competition. Now they have 24 chefs

from around the world. 12 cooking on day one, 12 on day two. They have

five-and-a-half hours to cook a meat and fish dish. They are told the

meat and the fish, the trick is to get the garnishes to go with it. You

see fantastic people out there. And the judges are the top chefs of the

world and I am there as well. I think that is quite tough, as well

as me, I said! So, lots of salt and pepper on this. I'm putting it in

the oven at about 180 degrees for five minutes.

It does not take long to cook. How are you there? I amen joying

this! Now a hot oven. And halfway through, it does not take long, we

will put butter and sage on there. In this pan here, I have all of the

bits and pieces. Nothing is being wasted.

Would it be easier to do square ones of these? It would but

traditionally, Mr B' Ocuse would not like that! So, now a bit of oil and

butter in the pan here for the fondant.

That is just a word for a fancy roast potato, isn't it? No, it is a

brazed potato. Fondant means to melt. So we have to shape the

potato, colour it first and then roast it.

What do I do with the rest of this? Peel it off and use it with mashed

potato like at home. Now we have to put this here into

the iced water, the cabbage. While you are doing that, let me show you

the venison. This is a lovely piece of venison this is. It has a lovely

heat on it. I will add butter and fresh sage leaves to perfume it. As

if the deer was eating out in the forest there on the sage, wild sage!

Have you been drinking? ! You... I have turned down the oven. For

another eight minutes it goes in but keep basting with the butter and the

sage leaves. Now ba ba -- back to the

competition, we have had our highest position? Young Adam over there, he

represented us in 2013. He was there in Lyon for the competition. He did

a great job. He came fourth, he was six points behind the third person

from getting on the podium. His assistant won the best commi award

and between the two they won the best beef dish. So to get the three

accolades in one competition was fantastic. So now he's going to

Stockholm on may 7th and the 8th to qualify in the European branch to

get to the top 24 in Lyon in January of next year. So the first target is

European, then to the final, final? Yes, to qualify.

Who nofrmally wins the final, it is split between two countries? The sad

thing is, the sad thing, evidence tells us that French win it one year

and the Scandinavians win it the next.

We need to get that on here if you would, young man. A bit of butter

here. This is for the cabbage. I'll put it in for you. So now we

add ginger, chilli and garlic. Quickly stir-fry it. Then we put in

the cabbage in there. Let's add some chicken stock.

It is the ultimate cookery competition, it really is. The guy,

there is massive pressure on them. There are 3,000 people in the

audience! The beauty is we take with us the England football band and as

soon as we hear anything from him they come on and they play the

National Anthem. It really is, an xegsal thing. They perform in front

of 3,000 people with all of the world's top chefs, judging what they

are doing. So you are resting the venison now?

I am. I have taken the pan we cooked it in, I have added red wine in

there. Excuse me, chef. Now rinse that out.

And the pickling for the cabbage, I add the white wine vinegar? Ewhy.

Now that is going in here in the pan. So all of the flavour is there.

That is really important. I will strain this.

To put your questions to either Brian or Adam, call us on this

number: Right, my cabbage I think is done.

Good man. I have juniper berries to go into the grafy here. That is

I also have redcurrant jelly to add the sweetness. So the elements are

coming together. The lightly pickled cabbage, you have done.

I have the potatoes, that are out. Look at this. This really is looking

great. James you have done a wonderful job. This is looking

delicious. All I did was I added butter and oil there. Turned them

over and left the potatoes to braise in the oven. Now I have a pan on

here. I have the redcurrant jelly, the

juniper berries ready. The gravy... Lovely.

Now at this stage I will put some butter into it. We have let the rack

rest. That is really important. If you need to, stick it back in the

oven to reheat it a little. Shall I put it on the plate? In the

middle. Thank you very much. Do you have the parsley there? Yes.

It is here. Even bettered. -- seasoned.

It is at moments like this, I realise just how good am. That

gravy, my mother would love that gravy, she really would! Look at the

size of this loin. I will take a little from the end there.

Perfection. If you don't hurry up, Football

Focus will be on in a minute! I am serving two cutlet's. Those look

splendid. Thank you very much for your help. You have done a great

job. . A little bit of gravy. So, give us

the name of that, then? A roast rack of venison, flavoured with sage with

a littlely -- lightly pickled cabbage and sweet fondant ant. It

looks fantastic. -- fondant.

How good does that look? It looks fantastic. You get to dive into

this. Breakfast! I mentioned the potatoes but traditionally, you can

do the roast potatoes. And the stock soaks in.

As I say, the fondant means melting. It is roasted off, then baked. And

the venison, leave it to rest before you serve it.

Right. And get the juices in there. Happy with that? The cabbage is

soaking up the gravy beautifully. We need some wine to go with this.

Our expert, Peter Richards has been in the West Midlands this week. So

what did he choose to go with Brian's brilliant venison! I'm at

the Coventry Transport Museum. James, I will make you jealous, I am

sitting in Thrust 2. It won the land speed record with a speed of 632

miles an hour. Getting to London -- Coventry from London in under 35

minutes! But before I find some wines, it is time for a look around,

but now it is time to get to the shops.

Brian's venison is generous and heart-warming. It is also wholesome.

Just like the chef! On paper it looks like you could add any decent

red with it, but when you taste the dish, there is a lovely earthy

bitterness and spice that could easily be overwhelmed by a wine. So

for the balance of elegance and intensity, you could go two ways.

There is a Hunter Valley Shiraz. That works well to cleanse the

358at, but to my mind, the better match comes courtesy of the striking

style of the absolutely delicious Helderberg Cabernet Sauvignon 2012.

This is from South Africa. South Africa's best red wines

combine a lushness with a firm structure. It works really well with

food. It is worth spending a little extra, it goes a long way. When you

smell this one... It is like ripe dark fruit and wood smoke. Provoking

a wintry feel. The venison and the rish reduced sauce need the firm

texture and the full body that the wine has. The acidity picks up on

the pickled cabbage and the juniper. And the subtle generosity, softens

with the earthiness of the swed and the ginger chilli spice. So, Brian,

here is a seriously classy red from the Cape to enjoy with your meal.

Cheers! Fantastic, this one. What do you reckon? Brilliant. You can

imagine a log fire in South Africa with this dish. And this has bags of

fruit. You need a bit of it. There is a lot

of flavours going on there, but a great buy at ?9. 99.

Wonderful. Brilliant. Happy with that? Love it.

Nice and big. What about the combination? Great.

The cabbage is fantastic. Nice and perky.

I made that bit! Can I ask a question, I never knew that you put

the cabbage in the water. That keeps the colour.

Yes, ice cold water. It shocks it to hold the colour.

And don't cook it too long in the vinegar. Coming up, Adam is showing

us what to do with ox cheeks, what are you doing with it? We are

cooking them for two-and-a-half hours with red wines and pickled

walnuts. Served with glazed carrots, tarragon and mash. There are big

flavour, you need something to bring it down with it. The mash is nice

and Bury. And you can ask Adam or Brian a

question on this number: Now, let's meet more of Rick Stein's food

heroes. He's in South Tipperary in Ireland today and is heading

straight to the local butchers. James Whelan's butchers in Clonmel

is not what I was expected. I am always looking for old fashioned

butchers with wooden blocks, sawdust and chimes of beef. And ruddy-faced

butchers with sausages, but Pat, is not just a successful butcher, he's

a farmer as well. Although he runs a slick operation here, it is all

about good local produce. In the area we are trusted. It is

built over generations. I am fifth generation in the business. It is

that element of trust, the transparency, that is evidence to

the people in the area, what we do. It is tang yible. That is what

people want, they want safe, properly produced, low-density, eco

friendly. That is what they want. So people appreciate the difference

between the supermarket beef and the quality beef you are selling?

Clonmel is 20,000 people, represented by each of the

multinational supermarket chain, and we are building stronger every week,

but you have to have a unique selling point. To source the beef.

To take care. To have a pride in your business. It is all of that. It

does not come in a vak packed bag. It comes as you see it here. You

prepare it, it is in the skill, the craft. That is the unique selling

business. If you don't have that, you with wasting your time. Price is

not what makes a difference it is down to the quality.

I am making a traditional dish of Irish flavour, which is the steak,

Guinness and oyster pie. I have the steak meat which I will

lightly dust in flour and satisfactory. You don't have to

satisfactory the meat but I think it is important to get a dark rish

colour. Making a difference to the finished look. Once it is finished,

take it from the pan and add this some butter and onions and a little

salt. So the onions are brown and fwlisenning. I need to pour the beef

back in again now. The reason for splitting them up is

so you don't overload the pan and everything has a chance to brown

well. Next I add a stout. -- I add half a pint of stout and half a pint

of good beef stock. Now mushrooms. A whole bowlful and a bouquet garni.

And now some Worcester sauce. About two tablespoons but we don't have to

be too precise. Quite a lot of it, really. Now salt, about a

teaspoon-and-a-half. And lots and lots of black pepper. About 40 turns

of the black pepper mill! That's good. Now put a lid on there and

leave it to simmer away gently for about an hour or so.

So you can see that is a really nice, dark colour. That is what I

was looking for. A deep brown. The mushrooms have cooked down. And the

sauce is beautiful, very viscous. A word I am fond of. And as I am doing

this on TV, I know I will graze my knuckles on the oyster shells or

break the oyster shell in half and the shell will go into the meat!

Just watch. Well, that is one. I did not cut myself. That is good. That

is two, that is three. That is good. I have heard that some TV cooks have

a stuntman to do the closer shots when it comes to this type of thing,

but here it is me. I do all of my own stunts! Now I am starting to get

cocky! Some people think that this sort of pie goes back to Victorian

times when oysters were very, very cheap. There is a theory that they

were a substitute for the meat that was not there, but I don't think

that is true. I think it gives the stew and the pie a salty savoury

flavour. In the same way you add anchovies into stews for flavour.

Notice the juices going in too. It gives a saltiness to the pie. Give

it a gentle stir and pop in a ceramic gizmo into the middle. Sale

the meat with some pastry and crimp the top.

I am saling the pie. A little cross in the middle to let the steam out

and finally brush it with some beaten egg. That goes into a hot

oven for about 35 minutes. There we go.

I am anticipating that coming out and cutting through the crust and

getting the aroma of steak and oysters! I will serve it with boiled

potatoes, some spring cabbage and maybe a glass of stout. We used to

do this in the early days of the restaurant, but with only one or two

oysters as they were so expensive. You need lots for the flavour to

come through. Now I started with corned beef, I will fin issuing the

leftovers. This is so good for breakfast. Corned-beef hash was made

famous by Irish-Americans in the mid-1800s when they had hash houses,

but it was regarded as low-grade food and the cooks were called

hash-slingers. Now it is back in fashion. The main thing is to get

the potatoes and the onions nicely browned before adding the hashed

beef. The only other ingredients are a good quantity of parsley that

freshens it all up nicely, a slug of Worcestershire sauce. A smidgeon of

Tabasco, and salt and pepper. Do you know, this is the first dish I

started cooking on my own in a flat in Earl's Court as a teenager? And

why is it so successful? Well you have to have two fried eggs with it.

The combination is perfection. That, and dare I say it, ketchup! Tomato

ketchup! A cookery programme? ! We don't mind a bit of tomato ketchup

on this cookery programme Rick! Now as many of our more observant

viewers will have noticed I spent some time abroad over Christmas and

I was lucky enough to come across one or two new food ideas that I'm

going share with you over the coming weeks. I came across one or two

ideas. This one is amazing. This is melon. I will chop it up

into piano pieces. Serving it with spiced duck and curly kale and some

sauce and mint oil, but the whole point about this is that you need a

vacuum saler or a vak pack. That is basically the vacuum that creates

the different texture to this melon. So we take the seeds out like that.

And then Lose this out of the way. You can do it with watermelon. It

takes on a different flavour but this one works so well. You get a

great texture with this. You get the sliced melon and get the vacuum bag.

I have an industrial vacuum packer but you can buy them on the internet

for about ?30. They are fantastic to have at home. It keeps stuff for

longer. Put it on the highest pressure. It removes all of the air.

Sale it down on the highest pressure. It sales. What you have

after a couple of days in the fridge is melon that looks like this. It

almost goes trance Lucent. Then we pan fry it and serve it with duck.

What does it do, though, James? Does at that take the moisture out of it?

I think so. I don't know what it does. Heston, if you are watching

this, phone in and tell us what it does! It is unbelievable. We are

going to pan-fry it and serve it with a bit of duck.

Now, a new series of Extreme World is starting? 21st of January on Sky

1. It is the third series? Yes. We have

been to the Congo. The first one is India, looking at heavy subjects, so

it is sex trafficking. The second is Papua New Guinea. I have always

wanted to go there. An extreme country, one of the most extreme

that I have ever been to. Why is that? Is it because of the

difference in the tribes? Yes, there is tribal warfare.

Sorry about this. It is a diverse culture. It is a

great culture in terms of the fact that they have not allowed Western

influences to come into the country as much as other countries have, but

they have issues when it comes to violence against women and

intertribal violence and the amount of home-made alcohol that they

consume that means that people get very, very drunk and quite violent

with each other. I have watched it, it is probably

the most #1r50i89 place I have seen in my life. It is unbelievable?

There is a moment in the jungle. We meet a guy called the General. I

thought it would be an interview but it was a hold-up.

I saw that. These people came from the hedges with the guns, and they

were going to shoot you? Yes. Two guys, with rifles and shot guns then

screaming get on your hands and knees! You say your attitude has

helped you work with this kind of stuff? I think so. We have also done

nearly 55 documentaries in the years. You get the idea as to

whether they will go through with it or not.

Your face... You realised that this was serious? Yes, without a doubt.

The one thing about it. I have the gun in one hand but protecting the

crown jewels with the other. I don't know what I was expecting! So these

are the spices. Star anise, cinnamon and cumin and cloves. I will put

this with the duck to go with the kale and the bits and pieces that we

have in there. So, unbelievable places. I would have thought that

India, with the issues that they have but that is probably the most

hard-hitting interviews I have seen on television. I have never seen

anything like it. We interviewed a guy, well, in the

area we are looking at, in West bangal. We estimate that 100,000

girls go missing, most of them under the ages of 12. And they go missing

every year. India is trying to develop, and they are a superpower

but they have issues that they have to look as, as far as I'm concerned.

You cannot have that many girls go missing a year. They only have a

small amount of detectives, 13, looking for 100,000 girls.

I saw that. How do you get access to those

people? This guy said on camera, he had basically killed a lot of

people. I mean hundreds? Yes. And we have sources to back up the fact. I

did not know he was going to come out with that number but it was

pretty shocking. Maybe we should not talk about it at this time in the

morning. How do you get access to that? We have great resources.

Locals on the ground. They want to help us. They want the attention of

the world to focus on the problems that they have. That is when we get

the great local journalists campaigning on the issues. We get in

contact with them. Sky allow us a lot of time on the ground. We will

take months to get access to the right people. To get the right

people on side. I have worked, we did the gangs programmes. These

people are shrewd. They always think you are the police or the DE A or

something, especially if you are involved in drugs, say in South

America, but once you earn their trust, most are happy to sit there

and explain their lives, they find it Kath attic.

I think of Marseille, I think of bouillabaisse and a nice glass of

wine. So did I. But you were almost killed

there as well? It woke me up with the frozen bottle of water hit the

bonnet of the car. We were lucky we were with two undercover cops. They

helped to get us out of there. One minute I amplifiering blanks and

then I am m Helmand province with a live round. It feels very, very

different. And in Afghanistan, that was

incredible. It looked at not just the war but

the after effects. The point of the programme was not

to be political, but to look at a young man who is 18-year-old, a

duvet, his mum cooking Pop Tarts. Then suddenly thrust into a

situation where his life is in jeopardy. And the effect it has on

his mums, wife, girlfriend. We know that many people have been

physically injured but we don't know how many have been mentally injured

by all of this. If that is not enough you are

writing a whole book about it. It is A to Z of Hell? I wanted it to call

it the K A to Z of What Not To Do. I was in, this is one story. I was in

a South America. I was in the car. The car was locked. There were

motorcyclists going past. Motorists have to carry registrations on the

bibs. There are people shooting at the traffic. I am in a roundabout.

We coast up to a bank, and there are five armed men pointing guns at us.

We could not open the doors, we have to climb out of the #wi7bdowes and

make apologies in dreadful Spanish. Red wines So this is coming out on

the 21st of January? 9.00pm on Sky 1.

Yes. That looks fantastic. So, this is like foi gras.

So this is duck and the melon. Yes. If you want to try it at home.

You don't need one this size. This is what it ends up when you do it,

but you can buy the machines at home, but put it on the highest

pressure possible. Stick it in the fridge for 48 hours. That is what

you end up with. It tastes like foie gras.

Right, now this year we are going to do something special.

Now, this year we're teaming up with Radio 4 Food Programme to help with

their Food and Farming Awards. We're getting behind the Best Food

producer category which is open to anyone who produces any kind of food

- whether it's pork or beef, bread or butter, cheese or chocolate.

Anything as long as it's made with skill, dedication and top quality

ingredients with a reasonable price tag. So if you want to nominate

someone simply go to: www.bbc.co.uk/foodawards. We will be

featuring some of the best ones entries later in the year. So what

will I be cooking for Ross at the end of the show? It could be his

food heaven, sea bass. I'm going to bake a whole fish stuffed with herbs

on a bed of tomatoes and olives. It's served with some crab

croquettes and a simple green salad. Or Ross could be facing food hell,

kidneys. The kidneys are sauteed in a classic sauce made from English

mustard, Worcestershire sauce, cream and cayenne pepper. They're served

on some sourdough toast with a baby gem salad on the side. Some of our

viewers and the chefs in the studio get to decide Ross's fate today. But

you'll have to wait until the end of the show to see the final result.

Right, Let's catch up with the action in Celebrity Masterchef and

it's time to see what task Gregg and John have in mind for four of the

female hopefuls this week. Take it away!

it's time to see what task Gregg and John have in mind for four They have

survived the MasterChef kitchen. Now the four celebrities are going to

the high-pressure world of mass catering.

They are going to be in for a shock. Cooking in volume. Cooking as a

team. For an extraordinary array of customers.

Here at the formidable Royal Albert Hall, the circus, it is globally

renowned, are halfway through the London tour. Famed for the gravity

defying acrobatics, these performers have entertained over 100 million

people worldwide. Welcome to the iconic Royal Albert

Hall. This afternoon, there is a matinee performance of the

extraordinary Cirque du Soliel. You are catering their lunch! We are

splitting you into two teams. Team one, Janet and Katie. Team two, Jo

and Heidi. Guys, you are catering between you

all for over 100 people. The performance this afternoon is at

3.30pm. So all performest must be able to have time to guy guest their

food. Lunch is at 1.00pm. You cannot be late! Are you looking at me? !

Good luck. Off you go. ALL SPEAK AT ONCE

Thank you. Today's matinee performance will be

watched by over 4,000 people. Making sure that things stay on

track in the kitchen, is head chef Agostina Ballonia.

Hello, these are the ingredients you have to cook for the 100 cast and

crew members. I will give you ten minutes to shop around and create

your menu. Then you are going to cook. OK? Have fun, girls.

The two teams have a variety of ingredients to work with.

Including chicken, lamb, cheese and pasta. As well as a large selection

of vegetables and fruit. Shall we do lentils? I don't know. I

don't think that they look appetising.

Grab a load of them. Each team has to cook 50 portions of

a meat dish, a vegetarian dish and 30 deserts. They have two-and-a-half

hours to get it ready. Shall we do a chicken casserole with

rice? Yeah, all right. Do you mind telling me your menu?

Well, we are going for a spicy vegetarian bean stew and a chicken

casserole with spinach. The menu sounds good.

Thank you. For their dessert, they have chosen

to do a mixed fruit crumble. Four? Let's do four.

What do you think you are going to make? We are going to make macaroni

cheese. Then we are doing shepherd's pie and then something nice and

light. We are doing a nice fresh fut salad. That sounds great. Is that

good? Yeah, yeah for sure. They seem calm now. Normally 30

minutes before the service it gets hectic.

Katie starts cubing the ten kilos of chicken for the casserole. Janet

starts on the plums for the crumble. How are you doing, Janet? Oh, God!

You're here! So, have you decided on the menu? I am doing the dessert.

Crumble. Crumble is great, but it cannot be

too stojy. I know when I do it at home. Women

only eat the bottom of it. These are big quantities, it must be

delicious and elegant at the same time.

Elegant? Elegant? Do we look like two elegant women? Yeah, you do.

On the other side of the kitchen, Jo is mincing lamb for the shepherd's

pie. While Heidi is chopping the mountain of veg to go in it.

Katie and Janet, they are really timing their every move. I never

work like that. So I am hoping that the way we do it will be just as

good. One, two, three! I don't need to go

to the gym today, that's for sure! With the mince on for the shepherd's

pie. Jo can turn her attention to the macaroni cheese.

What are you making there, a bechamel? I am making cheese sauce.

Are you copping out? Shepherd's pie, macaroni and salad? When I was on

tour, that is what people loved to eat. There was always a shepherd's

pie every night at the gig. OK.

The acrobats burn off hundreds of calories, rehearsing for their

demanding show. It is energy that they will need to

replenish during the lunch break. You have one hour and 20 minutes OK?

Despite her careful planning, Katie is struggling to get the ten kilos

of chicken cooked to schedule. We basically have ten minutes to get

the stews on and cooking. Janet puts the crumble on hold and

makes a start on the vegetarian stew with the couscous.

What's your dish? Right now I'm going to do a vegetable kind of

stew. It is with beans, with a spicy

tomato base. It sounds lovely but will you get it

done? I don't know, Gregg, do I? ! You're in charge.

I am not dises my partner, even though you are.

Good luck. There is still a frown on your face, so it shows you are

concentrating. I am concentrating. Gregg is being

nice. I don't know how to handle that.

And you can find out if the circus performers get their lunch on time

in about 20 minutes or so. Still to come this morning on Saturday

Kitchen Live. Simon Hopkinson has two great recipes up his sleeve.

First he's making mussels Rockefeller before indulging his

sweet tooth with a delicious orange creme caramel. Adam and Brian are

carrying the culinary EGG-spectations of the nation on

their shoulders so I'm sure they won't BREAK under the pressure of

our little omelette challenge and everything should finish SUNNY SIDE

UP today! You can see the guys get to it, live, a little later on. And

will Ross be facing food heaven, a whole herb stuffed sea bass with

crab croquettes? Or his food hell, devilled kidneys on toast? Right,

cooking next is the man we're all pinning our hopes on to bring back

gold for Great Britain at the prestigious culinary competition,

the Bocuse D'Or. It's Adam Bennett. You're not making one of your

competition dishes for us today so what are you making?

So, you are making braised ox cheeks? Yes. They go straight in the

pan. Get a nice bit of colour on them. At work we do spend about ten

minutes, getting the colour on them. Tell us about the new venture? It is

with my new boss. It is called The Cross. Three months into it, it is

going well. It is in Kenilworth. We are able to do very good comfort

food alongside classy stuff we may have cooked at the old venue.

How did you get involved in the competition? Is it Brian Turner that

picks the chefs? I think being press-ganged is more the issue. I

think if I had known more of what I was getting into to, I would not

have done it. Luckily, I didn't. We have talent spotters. It is not

just people like Adam, who are great cooks, this competition take as lot

of time. You must be mentally fit, physically fit and a family and a

boss that back you up. It is not as easy as finding somebody who can

just cook. So we are going to take these out.

In the restaurant we spend a little more time saling those.

And the carrots are there now with sugar and juice and a little bit of

butter. This is the braising part of it?

This vegetable will be nice and caramelised with more time. We are

deglazing this with a little red wine.

This is robust. To get a sense of what you have been doing and what it

takes. We have some pictures here about what you have been doing. What

is this one? That is based on boiled beef and carrots. That is a tube of

carrots which is soft. It is filled with saltbeef and mustard.

Saltbeef and mustard? What about the next one. This looks fantastic.

That is cabbage, onions and Wiltshire bacon. All of these must

be presented hot? Yes. It is a hot competition.

And the final one, when it call comes together. You have this

picture. That looks seriously impressive.

That is all three garnishes with the addition of braised ox cheek and

tail and the pickled walnuts and the smoked anchovies. The same

ingredients we are using today. But it is not just the beef. There

is a fish dish as well? That's right. That is going on at the same

time. You have five-and-a-half hours to fin Iish the whole thing and two

chefs cooking it. It is intense. So to recap what is in there, there

are smoked anchovies in there. Think we have had those for a while.

It is not too strong. Just a little bit to give you the savouriness.

If you can taste the anchovy at the end, you have added too much. Just a

hint. Now that is all together. We return the ox cheeks to the pan.

A little wash of the hands. Then we put a lid on that. You have

a few chiess -- choices, you can braise it at 160 for two-and-a-half

hours or go into a pressure cooker for who minutes or we do it for

eight hours overnight at about 8 80 degrees. Now we have the carrots.

They are taken out and now reduced down with the juices? Once they are

tender , have to look at reducing the glaze down to get a syrupy

coating on there. So this is the finished article?

That's right. This is post-braising. We are going to strain that.

This has all of the flavour, but in terms of texture we have to reduce

it a little. Sop into a hot pan. Braising is come ing it is

economical and you can get good pieces of meat. It is very tasty.

You say that, the ox cheeks , used to be able to give them away. Now

they are more expensive. Yes but against a roasted piece of

meat. It is still a good price. And of course although we are using

ox cheeks, pig cheeks are fantastic as well? Yes, you get a lovely

unctuous texture with that. I am chopping parsley and walnut.

That we drop into the sauce at the end. We get a nice bit of freshness

and picancy from the walnuts. These competitions, I have seen the

Americans and everybody, they spend months away from their kitchen

practising? Yes and thousands of pounds as well.

How do you mix the two? We are looking for sponsors, James! How do

you mix the two together? The first time around my boss gave me four or

five months out that is what most successful teams have to do. This

time I am looking at it differently. I have to mix it in with the

business. But you have seen it before, so you

know what to expect. What the Americans came last year,

James. They came in their own plane. A DC 10. They had back ups of

everything. All of their own equipment and they still came lower

than we came. So Thomas Kehler was not a happy bunny. I have to say. I

was chuffed to bits! Now the carrots and the mashed potatoes. You have

carrot juice in the carrots as well? It adds a little bit of zing to it.

Then we finish it with a bit of lemon juice.

This is a good way to cook the carrots at home? Yes. You get a

lovely texture from the carrots. Do you want that softer? That looks

good. Is there lots of butter in there? Of course there is butter in

there, it is James Martin! Now, of course all of today's studio

recipes, including this one from Adam are on the website go to:

bbc.co.uk/saturdaykitchen. Is there enough butter in there! You can tell

its his first time on the show! So you have added the pickled walnuts

to the ox cheeks. This is very British, though.

The key is not to use too much an choefy.

Is this the same sauce with the carrots? Not so. At that gets a

little more technical. You don't want to do that at home. Really.

OK. A good dollop of that. Now the ox cheekment It smells

delicious from here. -- now the ox cheek. You can tell

this dish is nice as we have silence in the studio! Absolutely.

You can hear a pin drop. Nobody is talking in my ear. It has gone

quiet! We're waiting for the food! This is the best bit. Look at

that... Shall we keep it over here? I think we should.

Tell us the name of this, then? OK, braised ox cheek beef with mash and

carrot glacee. How brilliant does that look? Well

done. Right we get to dive in. This is

where you get to try this. Have a seat over here.

Dive into that one. When you said two hours, but really

you could leave them in overnight? It is a very forgiving bit of meat.

For me, I much prefer the look of this, than to something that looks

like a work of art. That is very technical.

And you said heat-proofed gels? Don't talk about it! It sounds like

it may hurt you! Dive into that. It is amazing with the carrots.

It is the power. It so big. That and a nice long walk.

Coming home to that... See what you think.

Fantastic! Right, we need some wine to go with this. Our expert, Peter

Richards has been sent to Coventry this week. But what did he choose to

go with Adam's astounding ox cheeks? Tasting Adams gorgeous ox cheeks is

like sinking into your favourite armchair on a soggy winter's

evening. So can we find a wine to recreate that same feeling, as well

as ing lovely seasonal ingredients? You bet we can. If you are on a

budget or favour a restrained style of red, this wine selection is under

a fiver. It is Dao. It is soft and uplifting, but why be restrained. To

my mind the most satisfying match is a fresh, expansive red. Step

forward, the absolutely delicious, Noster Nobilis Priorat 2009 it is

from Spain. It is not easy to find decent

Priorat under a tenner. This is from a remote part of northern Spain. It

is not cheap to make. So it makes this one a bit of a bargain.

Smelling it, there are the aromas of the fruits, that ties in with the

Madeira and the red wine sauce. There are firm tannins and juicy

acidity. We need that to off-set the richness of the dish and tie in with

the pickled walnuts and juniper. And the savoury generosity that

compliments the anchovies and the ox cheeks and the herbal notes that

work with the carrots, the cepes and the thyme. So, Adam, a great winter

warmer to wash down your yummy ox cheeks.

Enjoy is an understatement. I don't think it is coming back between the

two of them. Can I come again.

What do you think of the wine? It is great. A massive dish with flavours

and a nice big wine. It is the kind of wine you can take your time. Sip

it, go back to it and chat. It would be nice to have a try of

it. It works perfectly. Thank you very much.

You can go for a sleep now! Right, let's get back to Celebrity

Masterchef where the four contestants are in teams cooking

lunch for some circus performers. Let's see if they manage to feed

them all before their next performance starts! Jo and Heidi are

putting together their 50 portions of shepherd's pie.

Are you OK? You look worn out? I am boiling hot! Are you? Cooks, you

have 40 minutes number lunch time. With their mains finally cooking,

Katie and Janet don't have long to finish their 30 portions of crumble.

There are two of those? There is one. That will be fine. For 30? That

is not enough. It will. No, it is not. Janet, one, two,

three, four accounts there is 24 in there at the moment. -- most. Come

on, we have to do another one. You have 30 minutes. One shepherd's

pie and one mac and cheese in the oven. Do you have another one? Yes.

Ouch! With the mains in the oven, Jo and Heidi, can finally start their

dessert. Is there no way of poshing up the

fruit salad? Yeah, we are. Does it not look like you have

opened up a tin? No, we have prepared it freshly. This is brown

sugar, amaretto and water, to make a little sweetness for the fruit

salad. This is perfect.

God, women working in harm one. Just like World War II.

It is 20 minutes to lunch if you don't feed those acrobats, they

could flip! LAUGHTER

You have ten minutes, girls. Where am I going? Where am I going?

Hello! Chicken? Icate 's chicken with peppers, tomato, spinach and or

ow oregano, is proving to be tender and moist. An early hit.

It is great. I like Janet and Katie's dish, I

really do. It is flavoursome. The chicken is moist.

It is not that spicy... Janet's squash, bean and tomato stew, is

also popular. I like savoury and sweet flavours

mixed together. I like the almonds in it as well.

The actual squash, tomato stew with the beans is a really lovely idea

but it needs to be a little wetter and it needs a bit of chilli spice

it needs to taste like it is something fiery to go with the sweet

couscous. Your eye make-up is amazing.

Would you like some shepherd's pie? There is a rush on Heidi #57bd Jo's

shepherd's pie. With crushed potato on the top.

Travelling around you get to experience different versions of

shepherd's pie. I like the fact that for me it is very English shepherd's

pie! The flavours are good and sweet but the textures are wrong. The

mince is dry and the potato topping is hard and undercooked.

Mac and cheese? Absolutely. I thought it was very good. I'm a

big fan of macaroni and cheese. So I thought I would see what this is

like. I thought it was very good. In environments like this when you

do mass catering, there are people that want simple and unfussy food.

That ticks the box. It is comforting, warming, it is not bad.

With the mains over, Katie and Janet are keen to sell their spiced fruit

crumble. Everybody, there are puddings over

here. Please, herself yourselves, we have made these as well.

This was the fruit crumble. Very nice and warm. You can tell it is

fresh from the oven. Love it. Love it! Love it! Love it.

It has a crunchy top. It also has a flavour not dissimilar to a maple

syrup in there. It has Janet's trademark presentation but it tastes

good! Heidi and Jo are serving their fruit salad with an amaretto sugar

and cream. What I don't like is that the

bananas go mushy and horrible. And that is a nice fresh texture. I will

give you a success. Yes. It is kind of, the fruit is all

different sizes. If you chop the fruit up, make it the same size!

This is all about -- all a bit sweet and sticky and weird. They have

brown sugar and amaretto. Alcohol, to a performer about to go on stiej,

using tight ropes and hanging from the ceiling? ! -- stage.

That was fun. That was almost like doing proper work! And there is more

from Celebrity MasterChef on next week's show.

Right it is time to answer some of your foodie questions. First on the

line is Mary from Nottingham. What is your question for us? I have

a pheasant hanging in the shed it is a week old. I want to know how to

cook it for tomorrow. I'm presuming it has been hanging

for a week? Hanging for a week. Get the feathers off first. Then

cook it gently. Don't roast it too hard. It will dry out quickly. I

would add to it green lentils, Savoy cabbage and caramelised roots. Some

of the trimmings you can make a sauce out of with diced shallots and

sherry vinegar. That works well. How long do you

cook it for? Sale it on the pan. Get a nice colour. Put it into the oven

at 150. Gently. Do it on each leg first so the legs get more heat than

the breast. Then rest it for 15 to 20 minutes.

How long for cooking? 30 to 40 minutes.

Good luck. What dish would you like to see at the end of the show, food

heaven or food hell? I'm so sorry, is it Ross Kemp. I am going to send

you to the hell. I will find you, somewhere! That was nice. Margaret

from Doncaster. What is your question? Instead of cod roe I have

some plaice roe? I would make fish cakes. Add it into a little bit of

fish or chicken stock. Poach them. And when they are cooked, mix it

with mashed potato and breadcrumbs and fry them. You can grill them.

Plaiceroe is eggy. I would try to get rid of that texture.

What dish would you like to see, food heaven or food hell? Food

heaven, please. Janet, are you there, Janet? I am.

Good morning. What is your question? For years I

have used Brian Turner's recipe for Yorkshire puddings, I was wondering

what you could tell me what the ultimate Yorkshire pudding recipe

is? That is it! I would try Brian Turner's, but you want eight eggs,

eight ounces of flour and eight pints of milk. It was my grand

mother's recipe. So mix it by manned. A little pinch of salt.

Leave it overnight. Take it out, gently stir it and pour it into a

tray with your beef dripping, but take the racks out of the oven, it

rises so much it will stick to the oven.

He is having you on. You compare them. I know which will work the

best. Yours have always worked, Brian.

Thank you very much. What a nice lady.

What dish would you like to see at the end of the show? Food hell, I'm

sorry. Right, it's time for the omelette

challenge. Before we start, we have some news following last week's

omelette by Jon Rotheram. After Jon knocked Tom Kerridge out of the top

ten there were loads of comments on Twitter suggesting that Jon only

used 2 eggs to make his omelette. After the show, we watched it back,

had a stewards enquiry and I'm afraid Jon, there were only 2 eggs

in that pan so that means you will have to be disqualified! Sorry Jon

and you'll just have to come back and make a proper one! So that puts

Tom back on there. So, the usual rules apply. A

three-egg omelette, chefs. Are you ready? Have you been ing? No.

The usual rules apply, three, two, one, go! Look at the concentration.

That's an omelette. We have two omelettes here.

Garnished with a bit of butter. I'll get you the next time, chef.

Chef, it is only an omelette. A seasoned omelette. A cooked

omelette. This one, however, I like this, it

is garnished with butter. Look at that.

Just for you, James. They are both omelettes. I have to

admit. Right, Adam... You say you weren't practising. I reckon you

were. You have beat most of the people on the board here. You did it

in 26.23 seconds. That puts you there. There you go. Brian Turner,

are you on the board? Yes, I am down the bottom.

38 minutes. You are there. There you go. You did it... Tell us the truth.

You obviously did it quicker than your previous time. You did it in

24. 52 seconds. That puts you right there. Still in good company with Mr

Rankin. So, will Ross get his food heaven A

whole herb baked sea bass with tomatoes, olives and crab

croquettes? Or his food hell, devilled kidneys on toast? Our chefs

will make their choices whilst you enjoy two more superb but simple

dishes from Simon Hopkinson. ? Most good markets stock mussels. There is

nothing nicer than mussel. They are so easy to cook at home. Especially

with this punchy green sauce. So the mussels need de-bearding.

Any that are open, chuck them out. Give the mussels a wash to rid them

of grit. While the mussels soak, begin the sauce. Starting with the

spinach. That is going to be blanched in

there. Just like that.

Chop some celery and shallots. Fry the two together.

It's worth weighing out the parsley here. You will be surprised how much

you need. That is ten grams. You really do need ten grams. I love

this sauce for its punchy taste and tarragon is essential for its

aniseed flavour. Use a couple of really bushy sprigs. Let's put the

mussels in the pop. Pop the mussels in. Add some passis. This French

alcohol is commonly available. It is good to burn off the excess alcohol.

Now let's add the sherry. About 200 mls. There are few things nicer than

the smells of mussels coming up to the boil. Are we nearly there? I

think we are. So, straight into here. The mussels are ready when the

shells pop open, revealing the orange more sell inside. Keep that

precious liquid. I will shell the mussels. Because of the amounts of

sauce here it is easy to eat the mussels off the half shell. It makes

for less messy eating. A liquidiser helps to make a smooth sauce. Pour

in the broth, the spinach, parsley and tarragon and Tabasco. Once u --

once you have a vibrant green sauce, pour over the mussels and gently

reheat. Gorgeous. The green and the orange looks so pleasing, I think.

Quite a punkent dish. Incredibly tasty. Really tasty. A savoury dish.

I think it will knock your socks off. Some restaurant desserts have a

timeless quality about them. My orange caramel custard is truly one

of those. It is worth finding really good oranges for the intense flavour

in this sweet little dish. It take as little time and effort but the

result here is so good. Begin by removing the orange zest.

Put the zest into a small food processor together with some caster

sugar. Mm, a fantastic smell. It reminds me

of an orange ice lolly, in a way. Put the orange and the sugar mixture

into a had been. -- pan. Add half a litre of milk. Make sure you shimmer

while carefully stirring. And leave to infuse for at least an hour. Next

up is the caramel sauce that gives this dish its name.

Now I can weigh the sugar for the caramel. We want 120 grams.

And I'm just going to add a little cold water to this to help to

dissolve it and get it going. Bring the water and the sugar to a

simmer. It is starting to smell quite toastie. Sort of toastie,

nutty, sugary. Keep the heat low and cook it slowly, until the sugar

turns into a sticky rich caramel. Do watch out - molt en caramel is very

hot, so take care. Then pour into tin custard moulds or porcelain ram

kins. You can get the caramel to come around the edge of the dish,

but obviously use a cloth like this. You will get a more golden finish to

the caramel. It is molten so you can do this. Lovely. I leave those to

cool and I'm going to get the eggs. This is a rich caramel custard. I am

using three whole eggs and an additional four yolks.

Add the orange-infewered milk and whisk it again.

I'm just going to remove any froth from the surface. The less air

bubbles, the better. The custard mixture must be smooth. To be on the

safe side, strain the mixture before pouring into the mould. Carefully

does it. Right to the top. As high as you dare.

Lovely. Place them in a deep oven tray and

fill it with hot water. Cooking the custards in a water bath protects

them from the hot, dry heat of the oven. It is an essential protection

for all baked kusards. I would not want to use neat boiling water, to

shock the delicate kusards. Then place them in the oven at gas mark

two or 150 degrees. Carefully does it. The last thing we need is a

little sheet of kitchen foil to help the skin from forming. They are in

there for about 45 minutes. After 40 minutes give the kusards a little --

custards from the oven. Now leave them to cool before

covering. Put it in the fridge for a couple of hours at least.

When it comes to serving, this is how you turn the custard out of the

mould. A little knife to run around the

edge. It's the moment of truth, this.

And just with your fingers, just bring it slightly from the sides.

Let's do it this way. There they are. Move it into the

middle. It is a great looker, I tell you.

Great texture. If you had that without the caramel, you would say

that is not sweet enough. This does the work. It is a lovely sauce. I

could eat this pudding forever. These sunny puddings are so worth

making! And if you liked the look of those dishes then you can enjoy more

great food from Simon straight after Saturday Kitchen today here on BBC1.

Right, it's time to find out whether Ross is facing either food heaven or

food hell. Your food heaven would be a whole sea bass stuffed with herbs

and baked on a bed of tomatoes and olives. It's served with a green

salad and some almond covered crab croquettes on the side. Or you could

be facing your food hell, lambs kidneys which I cook in a spicy

sauce made from English mustard, Worcestershire sauce, cream and

cayenne pepper. They're served simply on some sourdough toast with

a green salad. It was all to do with Brian Turner, Adam went for food

heaven. Would he disappoint? Of course he

would. He has chosen the kidneys! That's what you are getting! We will

lose the sea bass out of the way. A beautiful piece of fish.

That can go back with you. It is a little bit like Bull's Eye.

Right, over to you, Brian Turner. What are you doing, then? One can do

the salad. It is my dish, I was going to give

you a job. I thought I was doing it? You do it!

I need someone to chop the shallots. The first thing with the kidneys is

take the skin off. Then take a little bit of the core out.

It is not too much of a problem. So these are lamb's kidneys.

They are nice and fresh. They don't smell of anything. They smell

perfect. There is no need to soak them in milk. Just buy fresh ones,

make sure that they have not been frozen. We are going to sale them

quickly. I would normally do them fairly underdon, but I will do that

less so, just for you, dear, but the trick is to put them in the pan and

not to mess about with them. I don't like the way you are looking at me!

I don't want to see myself in a series with you! So get them nice

and hot and put them in a pan. Let them colour up.

It smells quite attractive. So, why not soak them in milk? I

don't think you need to. You soaked them before as they were hanging

around for a while, but these are fresh ones. See your butcher and

make sure they are nice and fresh. So I want a nice colouring here. I

want to cook them and put them back to finish the cooking. If you

overcook them, they will be tough. You have said you have eaten liver

before. If you have eaten kidneys before, all are served pink.

Remember that like lots of these things in a cooking game, once it is

overcooked, you cannot undercook. So undercook it a little, then you can

put it back in. We are in a rush. Can I ask a question about

something, I was told not to fry onions with meat? That's what I was

told in college! I'm not having a go, but is that true? Is it a

general rule? No. It is an old wive's tale. I think I met her once.

It is no good listening to her! So we have the lovely mushrooms now.

And a bit of garlic. Are you a garlic man? I am, yes.

We are doing a rush here. I would lose my fingers.

That is not a problem. I was going to be doing this. He has

taken over here! I have stock here, perfect. I have Worcester sauce,

cayenne pepper, tomorrow at you you ow not a great fan of that and now

parsley. So add the stock. The kidneys are going back in to

continue cooking? Just to finish off with the cooking. So that is in

there, the Worcester sauce and then a bit of double cream.

I don't care what anybody says, get the blood in there. There is bags of

flavour in that. You do need to cook it a little bit

longer. Yes. Then I have mustard.

To we have a plate to serve this on? You have one-and-a-half minutes, you

are OK. Are you a spicy man? Yes.

Now it is starting to thicken up a little.

Fantastic. If you don't like that, we are in trouble. OK. Put the salad

on the plate. How is the toast. English mustard in there.

There was a little cayenne pepper. Keep it going. We are looking good.

It smells good. A bit of butter. And that is ready.

That's what we want. Where is the parsley? Look at that. Perfect.

Michelin-starred chef, chopped perfectly. Now you put these on.

These are not overcooked. The cayenne pepper you put in, did

you put the mustard in last? I think if you add the mustard too early,

and boil it too much it starts to go bitter. I don't like that. Why

hasn't the cream curdled? Because I said do not curdle. If you have good

British double cream, you can boil it, it does not, if it is

controlled, it does not curdle. See how that is thicker there? That is

what you want. It has the lovely colour of the mustard. This is your

moment of glory... It is a bit of a moment of glory! Brace yourself!

LAUGHTER I'm waiting for my lunch! Why not

come here and give us some knives and forks.

Have you got the wine? It is in the fridge. Top right.

Have I got glasses? To go with this Peter has chosen a lovely red wine

from Waitrose. ?5. 99. Have a go at that.

Go on. Straight in. Make sure you taste some kidney. Kidney! I'm going

to get the kidney in me! Well that's all from us today on Saturday

Kitchen Live. Thanks to Brian Turner, Adam Bennett and Ross Kemp.

Cheers to Peter Richards for the wine choices! All of today's recipes

are on the website. Go to: bbc.co.uk/saturdaykitchen. We're

back at the same time next week when the host of the Voice, Emma Willis,

will be joining us! Have a great day and enjoy the rest of your weekend.

See you then! Bye for now.