Browse content similar to 11/06/2011. Check below for episodes and series from the same categories and more!
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Good morning. Yes, it is, 9am. It is an early start today, but we | :00:10. | :00:15. | |
have got a world-class line-up of recipes and guests that will wake | :00:15. | :00:25. | |
:00:25. | :00:38. | ||
you up. This is Saturday Kitchen Welcome to the show. Cooking live | :00:38. | :00:44. | |
in the studio with me today as always two top chefs, the original | :00:44. | :00:48. | |
pioneer of great British cooking, he won Michelin stars for Scotland | :00:48. | :00:51. | |
and he used his skills and knowledge to teach a new generation | :00:51. | :00:58. | |
of Scots with his own cookery school, it is Nick Nairn. Next to | :00:58. | :01:03. | |
him, he has a pub in the sleepy town of Marlow, he has already won | :01:03. | :01:09. | |
a Michelin star which should be the first of many, it is the brilliant | :01:09. | :01:11. | |
Mr Tom Kerridge. Good morning to you both. | :01:11. | :01:18. | |
All we need is a couple of bales! On the menu for you Mr Nick Nairn, | :01:18. | :01:22. | |
what is it? Mangoe salsa, a dipping sauce, very simple. Like myself, | :01:22. | :01:30. | |
James. Nice and simp. Simple. You make the sauces, but you can buy | :01:30. | :01:36. | |
them in. Tom, follow that? Something more brunchy, I'm I'm | :01:36. | :01:40. | |
doing pork schnitzel with pickled apple and a fried duck egg. | :01:40. | :01:45. | |
It sounds fancy, but it is simple. A brunchy, lunchy dish. | :01:45. | :01:53. | |
There is a few celery leaves on it. We have a great line-up of foodie | :01:53. | :01:58. | |
films from our BBC archive. Today we have helpings from Rick Stein | :01:58. | :02:03. | |
and the legend Mr Keith Floyd. Our special guest today brings much | :02:03. | :02:08. | |
needed Hollywood glamour. Her movies include Save The Last Dance | :02:08. | :02:15. | |
and all three brilliant Bourne Identity films. She is about to hit | :02:15. | :02:21. | |
our films on Friday. Please welcome Julia Stiles. It is great to have | :02:21. | :02:24. | |
you on the show. It is an early start today, but I suppose you are | :02:24. | :02:28. | |
used to it? It is an early start, but I am looking toord to that -- | :02:29. | :02:31. | |
forward to that. What do you reckon about the | :02:31. | :02:35. | |
chicken dish? Maybe in about five hours! | :02:35. | :02:38. | |
It is an evening dish. I can't complain. | :02:38. | :02:43. | |
Do you get time to cook at home. Where is home? I live in New York. | :02:43. | :02:47. | |
I love to cook, but when I am working I don't get to cook much. | :02:47. | :02:51. | |
But you get to eat out? Yes, great restaurants. | :02:51. | :02:56. | |
You are here to face your food heaven or food hell. Some of our | :02:56. | :02:59. | |
viewers decide which you will be eating. Food heaven, if you could | :02:59. | :03:08. | |
pick anything you like, an ingredient, apart from the chicken | :03:08. | :03:16. | |
kebabs, what would you like me to cook? I love wild salmon. | :03:16. | :03:22. | |
And avocado. If I was on a dessert island and there was nothing to eat, | :03:22. | :03:26. | |
but avocados, I would be fine. What about food hell, what would it | :03:26. | :03:31. | |
be? Octopus. Really? For some people love | :03:31. | :03:37. | |
octopus, I don't know why. Neither do I. Squid possibly. | :03:37. | :03:42. | |
Unless it is deep fried. It is salmon or octopus. I am going | :03:42. | :03:49. | |
to take a classic dish like a gravadlax and add that avocado in | :03:50. | :03:59. | |
it. It is served with a deep fried bread crumbed egg. How is that? | :03:59. | :04:03. | |
Sounds like heaven. The octopus is marinaded with | :04:03. | :04:11. | |
onions and red wine and tomatoes and served with a big pile of | :04:11. | :04:17. | |
bulgur wheat tabbouleh on the side. But you have to wait until the end | :04:17. | :04:22. | |
of the show to see which one Julia gets. We have two Saturday Kitchen | :04:22. | :04:28. | |
viewers. Steph, you wrote in. Who have you brought in? My baby | :04:28. | :04:32. | |
sister, Jenni. Both keen gardeners? Yes. | :04:32. | :04:34. | |
How are you coping with the drought? It has been raining quite | :04:35. | :04:38. | |
a bit recently. Whereabouts? Northamptonshire. | :04:38. | :04:42. | |
Not so much in London, but we are a bit dry. | :04:42. | :04:45. | |
Any keen gardening tips? You said earlier. | :04:45. | :04:49. | |
Get a man in to do it! LAUGHTER | :04:49. | :04:52. | |
Brilliant. I will talk to you both later. If you have got any | :04:52. | :04:58. | |
questions, fire away and you get to help decide what Julia will be | :04:58. | :05:02. | |
eating. It will be a no brainer. If you have got a question, call this | :05:02. | :05:12. | |
:05:12. | :05:13. | ||
Calls cost 10p a minute and mobiles and other networks maybe asking. If | :05:13. | :05:18. | |
you get through, we will be asking you if Julia should get food heaven | :05:18. | :05:22. | |
or food hell. You don't have to wait five hours for chicken, you | :05:22. | :05:27. | |
are about to get it. A man who I suspect has been up | :05:27. | :05:32. | |
quite early, it is the bleary-eyed Mr Nick Nairn. You are normally | :05:32. | :05:34. | |
walking into your house at this time. | :05:34. | :05:38. | |
James, you are painting a very true picture. | :05:38. | :05:43. | |
Right, so what's on the menu? Sesame chicken kebabs. All simple. | :05:43. | :05:50. | |
All done in the food processor, except for the mangoe salsa. Finely | :05:50. | :05:57. | |
diced mangoe, chilli, coriander, mint leaves and dress it with oil | :05:57. | :05:58. | |
mint leaves and dress it with oil and lime juice. | :05:58. | :06:03. | |
We are going to use chicken breasts for the kebabs. We are going to | :06:03. | :06:07. | |
blitz them in the food processor. Because we are lean, we are going | :06:07. | :06:13. | |
to put put smoked bacon. This is the Italian, cured, smoked | :06:13. | :06:22. | |
belly pork. They are doing it in the UK? Yes. In Scotland we say wee | :06:22. | :06:27. | |
bitsy bacon. It doesn't sound the same. It is indeed what it is. | :06:27. | :06:35. | |
A lot of producers are making their own pancetta? Yes, a lot are doing | :06:35. | :06:39. | |
their own cured meats. Roughly chopped up chilli and spring onions. | :06:39. | :06:43. | |
This is one of these dishes, it is not very chefy and it is nice. I | :06:43. | :06:52. | |
have been cooking a lot of chefy food recently with my mate, Mr Paul | :06:52. | :06:56. | |
Paul Rankin we have been away on a boat doing filming and the food has | :06:56. | :07:01. | |
got chefy and this is really nice. You look surprised for a minute, | :07:01. | :07:07. | |
James. You look surprised. I am surprised you get any cooking | :07:07. | :07:13. | |
done with you two! We have salt, and sugar and | :07:13. | :07:21. | |
cornflour and the cornflour helps hold the hole thing together and | :07:21. | :07:25. | |
and there is sesame oil and a little bit of egg height to hold | :07:25. | :07:28. | |
the whole thing together. What's the idea of this new series | :07:28. | :07:33. | |
that you are doing? Well, it is Paul and I on a boat sailing around | :07:33. | :07:40. | |
either side of the Irish Channel and we are looking at the common | :07:40. | :07:43. | |
things between Irish and Scottish food and we are cooking in real- | :07:43. | :07:50. | |
time from real people. Real people! Yes. | :07:50. | :07:54. | |
As opposed to unreal people! It has been really good fun, I have | :07:54. | :07:57. | |
to say. We've and we have been quite well behaved. You would be | :07:58. | :08:01. | |
surprised. Yeah, it surprises me actually. | :08:01. | :08:05. | |
Big London days. -- big long days. | :08:05. | :08:09. | |
Soak these, what are these called? Wooden sticks. | :08:09. | :08:11. | |
It is complicated this cooking business. | :08:12. | :08:18. | |
Soak them in water so they don't burn when you cook them. And you | :08:18. | :08:23. | |
squidge it on to the stick. Sometimes you need to put flour on | :08:23. | :08:27. | |
your hands. If you need to cook them quickly, you can squidge them | :08:27. | :08:34. | |
down flat. We will roll them in sesame seeds. Get about half an | :08:34. | :08:38. | |
inch of oil in a pan. A lot of of oil? Yes, shallow | :08:38. | :08:42. | |
frying. How is that salsa coming on? It is getting there. | :08:42. | :08:47. | |
You are good at that chopping stuff, you surprise me sometimes! You just | :08:47. | :08:54. | |
get abuse on this programme. Is, "Squidge" a technical term? | :08:54. | :08:58. | |
is a very technical term. It is about Aztecical as Nick Nairn gets | :08:59. | :09:03. | |
at this time of morning. We We did ask for a better quality chef, but | :09:03. | :09:06. | |
nobody else would get up this time in the morning! | :09:06. | :09:11. | |
James and I go back a long way and in the old daysI had a reputation | :09:11. | :09:17. | |
for staying out late at night. I am a dad now. I have got kids and I've | :09:17. | :09:21. | |
grown up. I'm squidging nicely and I am going | :09:21. | :09:26. | |
to roll them in sesame seeds and I'm going to flatten them down so | :09:26. | :09:31. | |
they cook more quickly. It is hot. Why did you put sugar in with the | :09:31. | :09:36. | |
chicken? That is sweet and hot flavour, you know, the heat from | :09:37. | :09:40. | |
the chilli and the sweetness from the sugar. You use a lot of sugar | :09:40. | :09:48. | |
in Asian cooking. The Asian cooking is hot and sweet, trying to get the | :09:48. | :09:57. | |
flavours in balance. How is that salsa looking? It is | :09:57. | :10:02. | |
going. Right. Most of my work is done. Do you | :10:02. | :10:06. | |
want me to give you a dig out with the salsa? No, it is fine. | :10:06. | :10:11. | |
So apart from your TV series, what else are you doing? You have got | :10:11. | :10:15. | |
your cookery school? It is flying away at the moment. I might do | :10:15. | :10:18. | |
another one this year if things work out well. And And working | :10:18. | :10:24. | |
really hard in our restaurant at in Dunblane. We have been there for | :10:24. | :10:27. | |
three years now and it has been a really busy season which is nice | :10:27. | :10:32. | |
because you can't really say about that for everywhere else in | :10:32. | :10:38. | |
Scotland. It has been quiet in some plays. We have a cafe in the | :10:38. | :10:41. | |
Hospital Garden Centre which is going along nicely. All the ducks | :10:41. | :10:45. | |
are lined up in a row which is a bad thing. Everything seems to be | :10:45. | :10:51. | |
going well, something is going to go horribly wrong. And, I did a | :10:52. | :10:56. | |
mountain bike race the other week. You are supposed to be impressed, | :10:56. | :11:01. | |
but you were not. I am impressed! Three old codgers | :11:01. | :11:08. | |
up in Ben Nevis, top fun. Are you into bike riding? No. | :11:08. | :11:12. | |
It hasn't got an engine. It hasn't got an engine. | :11:12. | :11:18. | |
Or a propeller. I have got a mountain bike. Where | :11:18. | :11:25. | |
is it? It is in the shed. You have probably got a shed with | :11:25. | :11:28. | |
cars and tanks. I got carried away in the shop and | :11:28. | :11:34. | |
you go for one of them all- suspension things. And you are not | :11:34. | :11:35. | |
a fan. It is all right. | :11:35. | :11:40. | |
It is just too many big hills where I live. | :11:40. | :11:46. | |
That's the point of mountain bike. It is a mountain bike, it is for | :11:46. | :11:55. | |
going up big hills! The number to call if you have a | :11:55. | :12:00. | |
question: You can find this recipe along with | :12:00. | :12:05. | |
the other recipes on the website. The kebabs are good to go. | :12:05. | :12:09. | |
I'm getting there. What else? oil. Have you got lime juice in | :12:09. | :12:14. | |
there. I have got lime juice. Lime for a | :12:14. | :12:17. | |
garnish. A plate. | :12:17. | :12:22. | |
Just dipping sauces. Sweet chilli sauce for that. | :12:22. | :12:27. | |
You can buy that and it is perfectly all right. | :12:27. | :12:33. | |
It is sugar and chilli and vinegar. And that light Japanese soy, it is | :12:34. | :12:38. | |
delicious. I love it. Look at the quality of the dition in there! -- | :12:38. | :12:45. | |
dicing in there! James, you surprise me sometimes. A | :12:45. | :12:49. | |
nice dollop of salsa and then, of course, these are crunchy on the | :12:49. | :12:57. | |
outside from the sesame seeds and we have got all these nice flavours. | :12:57. | :13:04. | |
Sometimes I dice up up prawns. Prawns and chicken work together. | :13:04. | :13:07. | |
Maybe another neat pile of salsa on there because you have done such a | :13:07. | :13:16. | |
good job of the salsa. Seas sesame chicken kebabs. A very | :13:16. | :13:22. | |
nice mangoe salsa. Some nice wedges of loin there. That's a nice touch, | :13:22. | :13:24. | |
mate. Thank you very much. Check that | :13:24. | :13:30. | |
out! It is good we know each other for a | :13:30. | :13:35. | |
long time? It is, indeed. We love one another underneath all the | :13:35. | :13:39. | |
bravado. You get to try this if you want. | :13:39. | :13:42. | |
Absolutely. Or I can just pass it down. | :13:42. | :13:46. | |
It will be very hot. You have lots of pasta. If you | :13:46. | :13:53. | |
don't want to try, you can pass it down! | :13:53. | :13:58. | |
You get Hollywood A-list and then you get pasta. | :13:58. | :14:03. | |
How do I eat this? Break a little bit off the end and try a bit of | :14:03. | :14:07. | |
salsa. I will take it off the secures. | :14:07. | :14:11. | |
You can put prawns with the chicken. Dice the prouns up and fold -- | :14:11. | :14:15. | |
prawns up and fold them through at the end. You get prawn toast, it is | :14:15. | :14:22. | |
a similar mix to prawn toast. Is lime OK with it? Lime is good. A | :14:22. | :14:25. | |
little dip in the soy or the sweet chilli sauce. | :14:25. | :14:29. | |
Breakfast of champions. It is hot. It is hot. | :14:29. | :14:31. | |
I don't like it when people watch me eat. | :14:31. | :14:37. | |
That's the idea of a cookery programme! | :14:37. | :14:41. | |
Just nod. It is very good. The sesame is great. | :14:41. | :14:47. | |
She is a great actress! I don't like chicken that much and that was | :14:47. | :14:52. | |
delicious. Now you have to try some. We need | :14:53. | :15:02. | |
:15:03. | :15:21. | ||
Nick, your chicken is nothing like the kebabs I used to have when I | :15:21. | :15:24. | |
was a student. Thank goodness for that. I have decided to go for | :15:24. | :15:31. | |
something that is white and has good acidity. Something like this | :15:31. | :15:34. | |
Yalumba from south Australia would be eye deesmt I have decided my | :15:34. | :15:36. | |
mission today is to choose something that you might not be | :15:36. | :15:41. | |
familiar with. The wine I've picked comes from the | :15:42. | :15:51. | |
:15:52. | :16:01. | ||
south of France and it is the 2010 finest Picpoul De Pinet. | :16:01. | :16:05. | |
As you would expect, the wine goes nicely with seafood, but it is | :16:05. | :16:12. | |
perfect with with this chicken dish too. On the nose, it has apples and | :16:12. | :16:17. | |
pears and a lovely hint of spice. On the pallet, that spiciness works | :16:17. | :16:23. | |
nicely with the pancetta. The acidity in this wine is the perfect | :16:23. | :16:27. | |
foil for the juicy chicken and sweet onions. There is a lovely | :16:27. | :16:32. | |
tanning that picks up on the sesame seeds and the salty soy. Nick, I | :16:32. | :16:38. | |
think your dish is perfect for summer dining and I think I have | :16:38. | :16:48. | |
:16:48. | :16:50. | ||
At �5, I think it is a bargain. It goes well with that summery food. | :16:50. | :16:54. | |
OK with wine at this time in the morning? When in Britain, you know! | :16:54. | :16:57. | |
Join us! LAUGHTER | :16:57. | :17:00. | |
Cheers! Absolutely. Girls, what do you | :17:00. | :17:05. | |
reckon? I like that. I love it. And the salsa was lovely. | :17:05. | :17:08. | |
Tom. Rock'n'roll. The booze with it, it | :17:08. | :17:13. | |
cuts through it really nice. At 9.15am, he is ap happy man. | :17:14. | :17:16. | |
Very happy. You can join us at the chef table u | :17:16. | :17:21. | |
all you have to do is write to us with your name and address and day | :17:21. | :17:25. | |
time phone number. So get writing and don't forget to | :17:25. | :17:27. | |
put a stamp on your your envelopes, please. | :17:27. | :17:32. | |
Later on, Tom over there has a tasty pork recipe which is? Pork | :17:32. | :17:37. | |
schnitzel and a fried duck egg. It is all about the fried duck egg, | :17:37. | :17:41. | |
you will see that in a minute. Let's catch up with Mr Rick Stein | :17:41. | :17:46. | |
and he is off to an anchovy factory, not necessarily the best place to | :17:46. | :17:55. | |
be on a hot and sunny day, but I suppose you could say | :17:55. | :17:58. | |
I'm thinking about Elizabeth David I suppose you could say this is | :17:58. | :18:05. | |
by the Mediterranean bringing in a catch | :18:05. | :18:13. | |
This is one of the canneries here really quickly, mainly by women | :18:13. | :18:21. | |
take off the heads and remove and sprinkle on sea salt, | :18:21. | :18:25. | |
I asked why there wasn't a machine to do this, | :18:25. | :18:27. | |
but the boss here, Agostino Recca, | :18:28. | :18:31. | |
said in a resigned New York Sicilian way, | :18:31. | :18:34. | |
"There's no machine, because a machine can't tell a good anchovy from a bad one. | :18:34. | :18:38. | |
"These women can!" | :18:38. | :18:40. | |
So what makes this town, Sciacca, synonymous with anchovies? | :18:40. | :18:44. | |
The climate is the best here in Sciacca, | :18:44. | :18:45. | |
Pace | :18:45. | :18:45. | |
Pace pace | :18:45. | :18:48. | |
it's humid and sometimes hot. That's- what it needs for the anchovies. | :18:48. | :18:54. | |
And the fact that they're caught and preserved in one day... Yes. | :18:54. | :18:55. | |
Pace pace pip | :18:55. | :18:55. | |
Pace pace pip pip | :18:55. | :18:55. | |
Pace pace pip pip dodo | :18:55. | :19:05. | |
:19:05. | :19:19. | ||
The only thing you would put on Pace pace pip pip dodo doh! Doh! | :19:19. | :19:28. | |
Now I have tasted the real thing. That's what is good about coming on | :19:28. | :19:33. | |
this tour is that you could not write a correct recipe unless you | :19:33. | :19:37. | |
tasted something. I have to say that. This is lovely and sweet and | :19:37. | :19:42. | |
aromatic. Basically, it is just aubergine, onion and tomato and | :19:42. | :19:52. | |
:19:52. | :20:03. | ||
Now do you remember this? Richard took the country by surprise | :20:03. | :20:06. | |
This was a time when we knew so little about food. | :20:06. | :20:08. | |
'The last two weeks of March are an anxious time for the spaghetti farmer. | :20:08. | :20:11. | |
'There's always the chance of a late frost, which, | :20:11. | :20:14. | |
'while not entirely ruining the crop, | :20:14. | :20:16. | |
'generally impairs the flavour | :20:16. | :20:19. | |
'and makes it difficult to obtain top prices in world markets.' | :20:19. | :20:21. | |
'Many people are often puzzled by the fact | :20:22. | :20:24. | |
'that spaghetti is produced at such uniform length. | :20:24. | :20:26. | |
'This is the result of many years of patient endeavour | :20:26. | :20:29. | |
'by plant breeders, | :20:29. | :20:31. | |
'who've succeeded in producing the perfect spaghetti.' | :20:31. | :20:34. | |
Well, it was April Fool's Day, but so many people believed it. | :20:34. | :20:38. | |
It was from the days when Italian restaurants in London had signs | :20:38. | :20:41. | |
outside saying "we serve spaghetti but not on toast!" | :20:41. | :20:46. | |
I'm going towards the centre of Sicily to see how spaghetti's made, | :20:46. | :20:50. | |
heading towards the town of Corleone, famous for being the home | :20:51. | :20:55. | |
of the Mafia Don played by Marlon Brando in The Godfather. | :20:55. | :20:58. | |
I would've come here anyway, spaghetti factory or not, | :20:58. | :21:02. | |
because of this landscape - | :21:02. | :21:05. | |
people could hide and never be found for years. | :21:05. | :21:09. | |
Before I came here I imagined it to be barren, rocky scrubland | :21:09. | :21:13. | |
and yet it's very fertile and green. | :21:14. | :21:17. | |
'It's funny walking about. You can't help but think that every old man | :21:17. | :21:22. | |
'you see on the street corner is a retired Mafia Don | :21:22. | :21:25. | |
'living in a palazzo in luxurious retirement.' | :21:25. | :21:29. | |
I suppose this could only happen to me, but we're here in Corleone | :21:29. | :21:37. | |
In Corleone, everything is Mafia! | :21:37. | :21:39. | |
And everybody who comes to Corleone becomes Mafia. | :21:39. | :21:43. | |
And everybody talks like Mafia people? | :21:43. | :21:45. | |
Yes, of course. | :21:45. | :21:47. | |
Because when you come here, | :21:47. | :21:49. | |
you become the Mafia like us, sir! | :21:49. | :21:52. | |
Well, that was very illuminating! | :21:52. | :21:55. | |
I just popped in for a beer and got a dissertation! | :21:55. | :21:58. | |
But this is what I came to see, this old spaghetti factory's | :21:58. | :22:01. | |
been churning out pasta for over a hundred years. | :22:01. | :22:08. | |
Well, I've always wanted to see how proper pasta's made. | :22:08. | :22:11. | |
It just looks wonderful, cascading down like that. And the smell! | :22:11. | :22:16. | |
All I'm thinking, because it's just before lunch, | :22:16. | :22:19. | |
is pomodoro sauce, is tomato sauce! | :22:19. | :22:22. | |
That's all I'd want, nothing more. | :22:22. | :22:24. | |
The smell of that fresh wheat is absolutely wonderful. | :22:24. | :22:28. | |
I'm just thinking, many, many years ago in the kitchens | :22:28. | :22:32. | |
of my restaurant, I used one of those little, tiny pasta machines. | :22:32. | :22:36. | |
We used to dry the pasta on broom handles all over the kitchen. | :22:36. | :22:41. | |
That's the sort of thing I needed! | :22:41. | :22:43. | |
It's just made with durum wheat and water, nothing more. | :22:43. | :22:47. | |
So that's how it all becomes the same length. | :22:47. | :22:53. | |
Mussolini the fascist dictator tried to change the Italian diet | :22:53. | :22:57. | |
and wanted to stop the population eating so much pasta, | :22:57. | :23:01. | |
because he thought it made them sluggish and lazy. | :23:01. | :23:04. | |
Needless to say he didn't achieve his goal! | :23:04. | :23:08. | |
Earlier, I mentioned Pasta a la Norma. | :23:08. | :23:11. | |
It's a classic, Sicilian pasta, named after Bellini's opera, Norma. | :23:11. | :23:15. | |
Bellini was Sicilian, as you'd probably gather. | :23:15. | :23:19. | |
Anyway, first slice aubergines and cover in salt to take out | :23:19. | :23:24. | |
the moisture. Dry in a tea cloth - ideally you want to do this | :23:24. | :23:27. | |
a half-hour before you fry them. | :23:27. | :23:30. | |
The opera, Norma, was apparently a huge hit | :23:30. | :23:33. | |
and "Norma" became synonymous with something that was really good. | :23:33. | :23:39. | |
Toss them in a pan of hot olive oil | :23:39. | :23:42. | |
give them a good searing and then set them aside. | :23:42. | :23:50. | |
Chop and crush some garlic in some salt | :23:50. | :23:53. | |
and fry that off in the same oil. | :23:53. | :23:57. | |
Add some chilli flakes and chopped tomatoes. | :23:57. | :24:02. | |
Then put in the ever-so-slightly fried aubergines. | :24:02. | :24:07. | |
I know it's another vegetarian pasta dish, | :24:07. | :24:11. | |
but Sicily's famous for them. | :24:11. | :24:12. | |
They've got such great, sun-ripened vegetables. | :24:12. | :24:17. | |
Crumble in some cheese. I'm using feta. In Sicily, | :24:17. | :24:20. | |
the chefs seem to prefer Caciocavaillo, | :24:20. | :24:23. | |
those yellow, pear-like cheeses that hang from the rafters. | :24:23. | :24:26. | |
Tear up some basil | :24:26. | :24:29. | |
and put in the spaghetti and toss it around and serve. | :24:29. | :24:33. | |
Dishes like this hark back to times- when Sicily was a poor country | :24:33. | :24:37. | |
and everyone had to use what was in season. | :24:37. | :24:40. | |
Now, you might take the view that this is poor people's food, | :24:40. | :24:44. | |
or you could say it's a splendid celebration | :24:44. | :24:48. | |
of the aubergine, the tomato, cheese and olive oil. | :24:48. | :24:53. | |
FORK CLATTERS ON FLOOR | :24:53. | :25:03. | |
:25:03. | :25:04. | ||
Now | :25:04. | :25:05. | |
Now that | :25:05. | :25:05. | |
Now that spaghetti | :25:05. | :25:09. | |
Now that spaghetti looked delicious and spaghetti is one of those | :25:09. | :25:11. | |
things that pretty much everybody loves. There is so many great | :25:11. | :25:16. | |
sauces that look with it. Don't just it with spaghetti bolognaise. | :25:16. | :25:21. | |
It is with chilli and lemongrass and I know you love lobster. Do I. | :25:21. | :25:26. | |
I thought we would do a Thai I thought we would do a Thai | :25:26. | :25:29. | |
spaghetti dish. The idea of it can work together. | :25:29. | :25:38. | |
We have shallots, and garlic, lemon, grass -- lemongrass and chilli and | :25:38. | :25:44. | |
and ginger and we are going to make a sauce to go with it. You want to | :25:44. | :25:47. | |
cook the spaghetti for ten minutes and you can do this with linguine | :25:47. | :25:52. | |
which is quicker and takes three or four minutes. I was reading about | :25:52. | :25:55. | |
you yesterday and I can't believe it, before you were 20, you were | :25:55. | :26:00. | |
working with the likes of Harrison Ford. It is an incredible career | :26:00. | :26:04. | |
early on. How did that suddenly start? I grew up in New York City | :26:04. | :26:08. | |
and I started working with a theatre company, kind of as a fluke | :26:08. | :26:12. | |
and I really enjoyed it and then they helped me find an agent and I | :26:12. | :26:17. | |
was auditioning for movies and television and then I got lucky. | :26:17. | :26:22. | |
You got lucky, that's what it is? Well, no, it took a lot of | :26:22. | :26:28. | |
persistence, I guess, but yeah. A that what you went in for when | :26:28. | :26:32. | |
you started off? Because a lot of actors and actresses go for the | :26:32. | :26:38. | |
theatre first first or did you want to focus on films first of all? | :26:38. | :26:45. | |
18 years ol, I didn't have -- old, I didn't have a plan, I just | :26:45. | :26:49. | |
enjoyed performing. I was lucky that I was living with my parents. | :26:49. | :26:54. | |
Highly you were young, you -- while you were young, you worked with the | :26:54. | :26:59. | |
great Heath Ledger. The cast and stuff that you have worked with at | :26:59. | :27:06. | |
an early age. Yes. I know you mainly from the Bourne | :27:06. | :27:10. | |
Identity films. When you were doing that with Matt Damon, did you | :27:10. | :27:15. | |
realise it was going to be the biggest hit that it was, Matt | :27:15. | :27:21. | |
wasn't an action? When he was cast in Bourne Identity, Doug had the | :27:21. | :27:26. | |
vision of making a European-style action movie and the stoo studio | :27:26. | :27:33. | |
was nervous about it, because it wasn't assured and Matt Damon had | :27:33. | :27:37. | |
won the Oscar for screen writing, but he wasn't your typical action | :27:37. | :27:42. | |
star and the leading lady in it wasn't very well known in the | :27:42. | :27:50. | |
States. She was known for Well Known Run. | :27:50. | :27:56. | |
And you appeared in all three of them? I was lucky. I was killed in | :27:56. | :28:04. | |
the original cut and they edited it so I survived. I think he through | :28:04. | :28:06. | |
me up against a wall and I broke my neck. | :28:06. | :28:09. | |
That was nice. They cut that and I survived. | :28:09. | :28:14. | |
While you were doing that, I didn't realise that you were doing a film | :28:14. | :28:18. | |
with with Julia Roberts at the same time? Yes. You really did your | :28:18. | :28:23. | |
research? Yes. Your PR team sent me DVDs and stuff. | :28:23. | :28:28. | |
You didn't watch them. I did watch them. I watched Dexter | :28:28. | :28:31. | |
which is the thing that you are doing at the moment. You call it | :28:31. | :28:37. | |
the fifth fifth season in the States? Series five. | :28:37. | :28:40. | |
Fifth series whatever it is. Tell us about Dexter and what it is | :28:40. | :28:46. | |
about. I watched a little bit of it, it is hard hitting. He is a serial | :28:46. | :28:56. | |
:28:56. | :28:56. | ||
killer with a heart of gold maybe. LAUGHTER | :28:56. | :28:59. | |
No, but it is it's, every season, I got hooked on it last season, | :28:59. | :29:02. | |
season four. Every season they have a guest who is like sort of his | :29:02. | :29:06. | |
nemesis. He play as guy who -- plays a guy who kills people, but | :29:06. | :29:09. | |
with a conscience. He has a code. Nice. | :29:09. | :29:12. | |
He has a lot of aggression in him, but he will take out his rage on | :29:12. | :29:16. | |
people who sort of deserve it and so it brings up a lot of moral | :29:16. | :29:21. | |
questions about what is right and what is wrong? The audience finds | :29:21. | :29:24. | |
themselves rooting for for him even though what he does is technically | :29:25. | :29:28. | |
immoral. The idea of the story changed. He | :29:28. | :29:31. | |
is cast as a goody, would you say? He witnessed the death of his | :29:31. | :29:35. | |
mother at a young age and that traumatised him and that's what he | :29:35. | :29:39. | |
is working through and when he meets my character, my character | :29:39. | :29:45. | |
has been through a horrible - horribly traumatic event and she is | :29:45. | :29:51. | |
out for revenge and she is a loose canon and he can't control her. It | :29:51. | :29:55. | |
is about how he is keeping a secret from the rest of the world, | :29:55. | :29:58. | |
including his late wife and his sister and the people that he works | :29:58. | :30:01. | |
with and my character knows the truth about him. They trust each | :30:01. | :30:06. | |
other, but kind out of necessity. Does that make any sense? Your | :30:06. | :30:15. | |
character has got an interesting name? Lumen. | :30:15. | :30:21. | |
Yes. Have you ever met anyone called | :30:21. | :30:26. | |
Lumen. We have lemongrass, chilli, white | :30:26. | :30:34. | |
wine, some double cream. Double cream? Absolutely. He is from | :30:34. | :30:38. | |
Yorkshire! I guess not with spaghetti. | :30:38. | :30:45. | |
You have done your research on this show because we don't use cock owe | :30:45. | :30:55. | |
:30:55. | :30:58. | ||
nut -- coconut or cream fresh. Coconut is not low-fat. | :30:58. | :31:04. | |
As well as Dexter, what else are you doing? I finished a film called | :31:04. | :31:08. | |
Between Us. It is two couples and the ups and downs in their | :31:08. | :31:11. | |
relationship. It takes place over the course of two different dinner | :31:12. | :31:13. | |
parties. Right. | :31:13. | :31:18. | |
Where one couple is fighting embarrassingly in front of the | :31:18. | :31:20. | |
other. It happens a lot at dinner parties? | :31:20. | :31:25. | |
One of the lines is, "This is why I hate dinner parties because people | :31:25. | :31:30. | |
end up fighting.". But not at your dinner parties. | :31:30. | :31:35. | |
Sometimes. Mainly when you invite Nick Nairn. I am impressed with | :31:35. | :31:38. | |
your ability to talk and cook at the same time. | :31:38. | :31:42. | |
He is a man. It is like walking and chewing gum. | :31:42. | :31:52. | |
:31:52. | :31:54. | ||
You haven't tasted it yet! LAUGHTER | :31:54. | :31:57. | |
We're going to chop some aneder and -- coriander. We have the pasta | :31:57. | :32:01. | |
cooking away in a pan. Just these little claws here and I'm going to | :32:01. | :32:05. | |
dice this up. I know theatres are a passion for | :32:06. | :32:11. | |
you because you starred in the West End in 2004? Yes, 2004. | :32:11. | :32:16. | |
I have definitely done my research, it is not even written down. | :32:16. | :32:21. | |
Are we going to see you in the UK UK in the UK? I would love to come | :32:22. | :32:26. | |
back and do a play. There is great theatre. I was going to do a | :32:26. | :32:30. | |
Broadway play. I did a play here and on Broadway as well. I would | :32:31. | :32:35. | |
love to. The theatre is, there is something so special about how old | :32:35. | :32:38. | |
they are, even the dressing rooms. A lot of times in New York the | :32:38. | :32:41. | |
theatres have been remodelled whereas here you kind of, you feel | :32:42. | :32:45. | |
the history behind it. Did the Americans have a | :32:45. | :32:48. | |
fascination for the British theatre and the history that goes behind | :32:48. | :32:58. | |
:32:58. | :33:03. | ||
it? Is that something that's conscious in America? Maybe! | :33:03. | :33:04. | |
LAUGHTER No, I'm like the idiot American who | :33:04. | :33:07. | |
is so charmed by British culture that yes, I would say that I have a | :33:08. | :33:09. | |
fascination with it. I can't speak for all Americans though. | :33:10. | :33:12. | |
It is fascinating, the Americans. The dressing rooms and when you go | :33:12. | :33:15. | |
to these old places, the history and the stuff written on the walls | :33:15. | :33:18. | |
and all that stuff, it is fascinating when you go into those | :33:18. | :33:21. | |
places. Yeah. Even I remember my dressing room had a fireplace in it | :33:21. | :33:26. | |
which I thought was very... A nice touch. | :33:26. | :33:30. | |
In the winter you need it! We have lobster and then that sits | :33:31. | :33:37. | |
on there. Beautiful. And then you have your little | :33:37. | :33:41. | |
lobster linguine. We are going to eat it. We're not going to go on a | :33:41. | :33:45. | |
tight shot of you eating it. I will tell you when Dexter is on. It | :33:45. | :33:52. | |
starts this Friday, 17th June, 10pm in the evening on the FX Channel. | :33:52. | :33:57. | |
Taste the lobster. Spicy, lemony, limy. | :33:57. | :34:01. | |
Creamy too. The cream has gone in there. | :34:01. | :34:05. | |
That's delicious. Spicy. What are we cooking for Julia at | :34:05. | :34:10. | |
the end of the show? Salmon which is rolled in mustard and dill and | :34:10. | :34:16. | |
served in thin slices with a salad and a deep fried crispy egg. No | :34:16. | :34:22. | |
duck egg. He is doing that one. Or could she be facing food hell, the | :34:22. | :34:30. | |
octopus is marinaded and cooked with onions and tomatoes and served | :34:30. | :34:34. | |
with bulgur wheat tabbouleh. Nick, what do you like the sound of? | :34:34. | :34:40. | |
Salmon, fantastic. You are not going to do a deep fried soft egg | :34:40. | :34:45. | |
live. I am. | :34:45. | :34:47. | |
You're mental. You are. | :34:47. | :34:51. | |
It is salmon. You have to wait until the end to see the final | :34:51. | :35:01. | |
:35:01. | :35:02. | ||
result. It is time for Indian food. She is helping a man make a spicy | :35:02. | :35:06. | |
feast good enough to impress his East Ham is home to a | :35:06. | :35:12. | |
The Goan community with the church playing | :35:12. | :35:21. | |
attend morning mass Jonathon's mother-in-law | :35:21. | :35:31. | |
:35:31. | :35:32. | ||
It's been a long time since so I'm really looking | :35:32. | :35:35. | |
At Clara's house, all the family and some friends | :35:36. | :35:38. | |
have shown up for the feast. | :35:38. | :35:40. | |
So this is my family. | :35:40. | :35:42. | |
I'd like to introduce you to my wife, Lorraine. | :35:42. | :35:44. | |
Hi. Nice to meet you. | :35:44. | :35:44. | |
And that's our son, Benjie. Hi, Benjie. | :35:44. | :35:46. | |
He's not happy. This is my mother-in-law, Clara. | :35:46. | :35:48. | |
This must be Clara. It's nice to meet you. | :35:48. | :35:50. | |
I've bought you a prawn cake. Thank you. | :35:50. | :35:53. | |
Oh, thank you for inviting me. | :35:53. | :35:55. | |
I'm so excited. I'm so pleased you have come. | :35:55. | :35:59. | |
Clara's really gone to town and has cooked a wide variety of dishes. | :35:59. | :36:01. | |
Goans love meat and fish, | :36:01. | :36:03. | |
and there's plenty of it today, including pork curry, | :36:03. | :36:05. | |
masala fried fish, and of course the Goan favourite, fish curry. | :36:05. | :36:11. | |
Unlike Jonathon, Clara cooks all the time and believes it | :36:11. | :36:12. | |
was her tasty food that helped her daughters find their love matches. | :36:12. | :36:17. | |
Are you up for recreating this kind of a meal? | :36:17. | :36:19. | |
It's going to be hard, because her cooking is very good | :36:19. | :36:21. | |
and a high standard, but I reckon I'll give it my best shot. | :36:21. | :36:31. | |
:36:31. | :36:45. | ||
The | :36:45. | :36:45. | |
The main | :36:45. | :36:45. | |
The main dish, | :36:45. | :36:51. | |
The main dish, the vind lieu. Five black pepper corns. A couple | :36:51. | :36:55. | |
of cloves. If you can put these in the spice grinder. | :36:55. | :37:02. | |
And a teaspoon of coriander and a teaspoon of cumin seeds. The | :37:02. | :37:06. | |
cinnamon. And that's all the spices going in. It is not so spicy. It | :37:06. | :37:10. | |
should be enough to flavour your meat. This dish is mainly | :37:10. | :37:15. | |
characterised by the vinegar. A lot of the Portuguese dish have vinegar, | :37:15. | :37:22. | |
but a lot of the prePortuguese dishes would be flavoured with | :37:22. | :37:29. | |
tamron. The thought vin was from vinegar and aloo from garlic. | :37:29. | :37:34. | |
Yes, this dish has a lot of garlic. But because it cooks down to 45 | :37:35. | :37:39. | |
minutes, it is not garlicy, it is beautiful and rounded. | :37:39. | :37:46. | |
To make the paste for the vind lieu, we are using seven cloves of garlic | :37:46. | :37:53. | |
and a generous helping of ginger. How many chillies? Three? Three, | :37:53. | :37:55. | |
sounds good. You know what, I am leaving the | :37:55. | :38:05. | |
:38:05. | :38:09. | ||
I am mixing this paste along with the freshly | :38:09. | :38:15. | |
you can leave this to marinade but it's fine to | :38:15. | :38:25. | |
:38:25. | :38:41. | ||
. Cover the pan and leave to cook for 45 minutes. This will allow the | :38:41. | :38:46. | |
pork to stew in its own juices. If it does dry out, you can always | :38:46. | :38:48. | |
add water. It looks good. | :38:48. | :38:50. | |
You want to have a try? I think so, yeah. | :38:50. | :38:56. | |
It is hot. It is good. That is really, really | :38:56. | :39:01. | |
good. Anything like the ones you are used | :39:01. | :39:05. | |
to? It has to blow their socks off. | :39:05. | :39:10. | |
She won't believe I've cooked it. Yours is going to be like that. I | :39:10. | :39:14. | |
have faith! Can I have some more? | :39:14. | :39:21. | |
For Jonathan's final dish, I am making a wonderful stuffed sea bass. | :39:21. | :39:28. | |
So, what I brought here... I don't recognise this. | :39:28. | :39:34. | |
This is a coconut grater. You put it in there and you just turn. Cock | :39:34. | :39:41. | |
owe nut is an essential ingredientsant, but you can use | :39:41. | :39:50. | |
frozen one. I find the flesh from a frozen one tastes sweeter. I need | :39:50. | :39:54. | |
coriander and garlic, four teaspoons of lemon juice without | :39:55. | :40:04. | |
:40:05. | :40:05. | ||
pips, some ginger, chillies to give it a kick. A tea teaspoon of cumin | :40:05. | :40:15. | |
:40:15. | :40:17. | ||
and some pictaccios and some freshly grated coconut and whiz to | :40:17. | :40:23. | |
a a puree. Now we try. Who will you be able to tell if it | :40:23. | :40:26. | |
is... It should be salty enough and tart enough. If you want more | :40:26. | :40:31. | |
chilli, you can add another one. I don't think it needs anymore | :40:31. | :40:34. | |
chilli. What are you saying? Two chillies | :40:34. | :40:40. | |
was enough. It is a perfect chilli. The final | :40:40. | :40:48. | |
touch to the chum knee is fried Then I am adding some | :40:48. | :40:56. | |
You want to just put it in there or so in the oven, depending | :40:57. | :41:06. | |
:41:07. | :41:08. | ||
We can put some I say you get stuck in. | :41:08. | :41:18. | |
:41:18. | :41:23. | ||
If I can produce It's up to Jonathon to make sure | :41:24. | :41:33. | |
:41:34. | :41:39. | ||
That paste is looking a bit That's cos you've not | :41:40. | :41:41. | |
Coriander goes in first with garlic and ginger. | :41:41. | :41:44. | |
Let's take out some of this coconut. | :41:44. | :41:46. | |
I thought it should have been more green... | :41:46. | :41:50. | |
The kitchen is in chaos and Clara doesn't like to be kept waiting. | :41:50. | :41:52. | |
I've got to be honest, this knife is the worst I've ever seen. | :41:52. | :41:54. | |
Two down, one to go. Let's go. Jaldi jaldi. God, that means quick. | :41:54. | :42:03. | |
Finally, we're done. And lunch is served. | :42:03. | :42:05. | |
Oh, hi. It looks wonderful. | :42:05. | :42:08. | |
There's just Jonathon's fish to dish up. | :42:08. | :42:10. | |
Oh, look at that. | :42:10. | :42:13. | |
It's too nice to eat. You've done a marvellous job. | :42:13. | :42:15. | |
It looks good. It looks very good. | :42:15. | :42:17. | |
OK. Do you like that? Do you like that? Yes. | :42:17. | :42:19. | |
Well, tuck in. | :42:19. | :42:23. | |
But what does mother-in-law Clara think? | :42:23. | :42:26. | |
It's really nice. The same blend I would make, you're quite OK. | :42:26. | :42:28. | |
They're really good. | :42:28. | :42:30. | |
I can't believe he's produced it in his own kitchen at home. | :42:30. | :42:33. | |
Ten out of ten and worth the wait. Can I cook for you again, then? | :42:33. | :42:36. | |
Certainly. Yeah, the food is really good. | :42:37. | :42:39. | |
I can't wait to come back again here. | :42:39. | :42:42. | |
The same time again next week? | :42:42. | :42:44. | |
Exactly. I can expect you to cook more like this for me next time. | :42:44. | :42:54. | |
:42:54. | :42:59. | ||
You | :42:59. | :42:59. | |
You can | :42:59. | :42:59. | |
You can see | :42:59. | :43:03. | |
You can see more recipes on next week's show. Still to come Saturday | :43:03. | :43:07. | |
Kitchen Live. Nigel Slater has a couple of delicious supper ideas. | :43:07. | :43:12. | |
He is having garlic toast, topped with grilled goats cheese and he is | :43:12. | :43:18. | |
making chicken burgers which he serves wrapped in a lettuce leave. | :43:18. | :43:21. | |
Keith Floyd meets his nemesis in France. This is classic TV. The | :43:21. | :43:27. | |
great man goes head-to-head with a ferocious female French cook to see | :43:27. | :43:37. | |
:43:37. | :43:44. | ||
who makes the best best peperade. Scotland's fastest omelette maker, | :43:44. | :43:48. | |
that's Mr Nick Nairn. You can see them go head-to-head in today's | :43:48. | :43:52. | |
Saturday Kitchen, the Omelette Challenge coming up live. What will | :43:52. | :44:02. | |
:44:02. | :44:02. | ||
we be cooking tor Julia at the end show? Salmon or octopus with bulgur | :44:02. | :44:08. | |
wheat tabbouleh. Tom, what are you going to go for? Salmon with a deep | :44:08. | :44:12. | |
fried egg or are you going to let her suffer and have octopus? I was | :44:12. | :44:17. | |
going to say octopus, but it has got to be salmon. | :44:17. | :44:24. | |
That was not a culinary decision. Me thinks not as well. | :44:24. | :44:30. | |
Making his Saturday Kitchen debut is a man who turned a small | :44:30. | :44:35. | |
restaurant in Marlow to a Michelin starred restaurant. | :44:35. | :44:40. | |
Congratulations on your Michelin Congratulations on your Michelin | :44:40. | :44:43. | |
star. What are we cooking? We are doing a pork schnitzel with apples | :44:43. | :44:47. | |
and a fried duck egg. You start off there. You want me to | :44:47. | :44:52. | |
start off with the apples. Now, tell us about this dish then. | :44:52. | :44:57. | |
This is the pork loin, people call it loin? Tender loin. It is the | :44:57. | :45:03. | |
fillet of pork. It is nice. You know, it is easy and quick to cook | :45:03. | :45:08. | |
and low in fat, but yeah, it is a lovely piece of pork and it is easy | :45:08. | :45:10. | |
to do. It is an easy dish for a Saturday morning. | :45:10. | :45:15. | |
But you have got to cook it quickly? That's it. Because it has | :45:15. | :45:20. | |
got no fat in it? It has a low-fat content and it will dry out. | :45:20. | :45:25. | |
You take the whole fillet and cut it in half? Cut it in half. | :45:25. | :45:32. | |
Yes. And I barbed it with an inch of its life with a rolling pin. I | :45:32. | :45:39. | |
am going to get flour and some eggs and we are going to panee it. | :45:39. | :45:42. | |
Covering it in bread crumbs ready for frying. | :45:43. | :45:47. | |
Tell us about your restaurant, it is a pub and still is a pub? It is | :45:47. | :45:52. | |
a pub. It is a pub. You can come in for a pint, but it is only small, | :45:52. | :45:57. | |
if most people are eating, there there isn't many table to sit down | :45:57. | :46:01. | |
and have a beer. But it does work very well. I try to keep it so that | :46:01. | :46:05. | |
you can come through the door and there is real ales on so people | :46:05. | :46:09. | |
know what it is. If you want to come in and spend �300 on a bottle | :46:09. | :46:14. | |
of wine, you are welcome to do so, but if you want to come in and | :46:14. | :46:17. | |
drink a pint of beer and have steak and chips, that's great. | :46:17. | :46:21. | |
. Are you a fan of the English pub? Oh yes. Very much so. | :46:21. | :46:31. | |
:46:31. | :46:33. | ||
Standing up drinking warm, beer, I love it! | :46:34. | :46:35. | |
LAUGHTER But you are trying to keep it, | :46:35. | :46:37. | |
although you have the Michelin starred food, it is still the | :46:37. | :46:40. | |
authentic pub experience, would you say? We try to be as best as we can | :46:40. | :46:44. | |
be, you know. I want it to be, I'm a simple kind of guy and when I | :46:44. | :46:46. | |
opened the restaurant. I worked in Michelin restaurants all my life | :46:46. | :46:50. | |
and I want it to be an environment that I want to go on my day off | :46:50. | :46:55. | |
which is what myself and my wife aimed for when I opened. If I get a | :46:55. | :46:58. | |
day off, I'm normally there. You started off with you and a | :46:58. | :47:03. | |
couple of cooks and now you have got 13 chefs and stuff like that? | :47:03. | :47:08. | |
It was me and to others and it is a full brigade of about, there is ten | :47:08. | :47:12. | |
in the kitchen plus another three kitchen porters. Yeah, we are going | :47:12. | :47:17. | |
to get a duck egg on. Cook it nice and slowly. We are | :47:17. | :47:20. | |
going to cook the duck egg so it doesn't fry too quickly. | :47:20. | :47:25. | |
I have turned it up a bit. You might want to turn it down. I will | :47:26. | :47:34. | |
I will turn in down. Pf Are you not a fan of the chis.Y egg? The yolk | :47:34. | :47:40. | |
acts as the sauce. I like soft yolks, but I like the crispy | :47:40. | :47:43. | |
outside bit. Yeah. Yeah. | :47:43. | :47:47. | |
Served with that we're going to be doing celery. | :47:47. | :47:55. | |
You want a pickling liquor. Yes. Tell bus that? It is -- tell us | :47:55. | :47:58. | |
about that. It is equal parts. We are We are | :47:58. | :48:07. | |
going to get the sugar to dissolve and we are going to put in there | :48:07. | :48:14. | |
some star anaise and pepper corns. We are going to bring that up to | :48:14. | :48:18. | |
the boil to get a bit of flavour going into that. The puree is on. | :48:18. | :48:22. | |
The pork is on. That tender loin will cook quickly. | :48:22. | :48:26. | |
It will cook quickly. We will keep an eye on it and you don't want to | :48:26. | :48:29. | |
burn it because that would be a disaster for a Michelin starred | :48:29. | :48:33. | |
chef to appear on here and burn things! | :48:33. | :48:38. | |
You have been watching it for the last ten years! | :48:38. | :48:42. | |
Celery. Celery. I love celery, it is one of | :48:42. | :48:45. | |
those beautiful English vegetables. People don't use it enough and | :48:45. | :48:49. | |
normally when you see it, it is normally at weddings with creamed | :48:49. | :48:59. | |
:48:59. | :49:00. | ||
cheese and rows and rows of that and volume awe and vol-au-vents. | :49:00. | :49:06. | |
I love it. I use it on the menu with loveage. | :49:06. | :49:11. | |
What on earth is that? It looks like that, but that green. It is a | :49:11. | :49:13. | |
herb. Delicious. | :49:13. | :49:22. | |
Have you ever heard of soup celery? They have it in Northern Ireland. | :49:22. | :49:32. | |
Rankin uses it all the time. It looks like flat leave parsley. | :49:32. | :49:40. | |
Do you want this turning over? We have got a bit of butter. Thank | :49:40. | :49:44. | |
you very much, chef. OK, a bit of butter. A bit of salt. | :49:44. | :49:49. | |
A bit of water. Just bring that up to the boil. The celery is going to | :49:49. | :49:53. | |
go in. Yes. We're going just going to take it | :49:53. | :49:57. | |
so it is still crunchy and it has at nice crunch. | :49:57. | :50:00. | |
What about the pickle? What have you done with that? The sugar has | :50:00. | :50:05. | |
come up to the boil. The apples are going in. We are not going to cook | :50:05. | :50:10. | |
the apples, we are going to let them influse. -- infuse. We will | :50:10. | :50:13. | |
take it off the heat so I don't burn myself. | :50:13. | :50:18. | |
What have we got in there? different sorts of apples. I am a | :50:18. | :50:22. | |
big fan of English apples. It is one of the best fruits. | :50:22. | :50:28. | |
We saw you on the Great British Menu. You won the main course. Was | :50:28. | :50:33. | |
that a good idea at the time to win that one because it looked like a | :50:33. | :50:37. | |
nightmare? I won it two years in a row, but you would have thought I | :50:37. | :50:41. | |
learned my lesson, but it ened up being a -- ended up being a huge am | :50:42. | :50:46. | |
of work. It is an amazing show to be involved in and it is a | :50:46. | :50:50. | |
fantastic achievement if you get to that banquet it is brillian. Main | :50:50. | :50:55. | |
course twice, very happy. And that was the pig we saw you | :50:55. | :50:59. | |
prepared? Yes. I did a version of roast hog. There was all sorts of | :50:59. | :51:04. | |
bits and bobs, but I tried to use all the animal, I used head, brain, | :51:04. | :51:10. | |
tongue, liver, shoulder, trotters, belly. Everything. I didn't use any | :51:10. | :51:14. | |
expensive cuts, but the problem, you know with expensive cuts, they | :51:14. | :51:19. | |
take a lot of work. I am going to take this. All the | :51:19. | :51:25. | |
res sip the recipes are on our website. You will find dishes from | :51:25. | :51:29. | |
our previous shows: It probably has got that recipe | :51:29. | :51:35. | |
that you did on The Great British Menu. You need to put plenty of | :51:35. | :51:40. | |
paper in the printer because it is about eight pages long! | :51:40. | :51:46. | |
Any plans to open another restaurant? No, I'm very happy with | :51:46. | :51:50. | |
the one. One restaurant for me. You just opened one? Yes. | :51:50. | :51:55. | |
You know how hard it is to run one. One is enough. | :51:55. | :51:59. | |
OK, the egg is almost there. You popped the apple in there for a | :51:59. | :52:03. | |
couple of minute as soon as. apple is there for a couple of | :52:03. | :52:09. | |
minutes. You can leave it in there for one day, two days, ten-days. | :52:09. | :52:13. | |
This is quickly for this one. Do you want lemon juice in there? | :52:13. | :52:18. | |
That would be lovely. It will stop it ox diesing as well. | :52:18. | :52:21. | |
Lid on. I will get your pork out which is | :52:21. | :52:27. | |
probably about there. Thank you very much, chef. | :52:27. | :52:36. | |
You have used panco breadcrumbs. Yes, Japanesy breadcrumbs. | :52:36. | :52:41. | |
It is very crispy. Drain that on to a bit of paper, | :52:41. | :52:45. | |
chef. And a squeeze of lemon juice as | :52:45. | :52:53. | |
well. Over the top. | :52:53. | :52:59. | |
A proper bit of French cooking that. Yes, over the top. | :52:59. | :53:03. | |
Nice and coloured like that. And you want this draining off? Yes, | :53:03. | :53:09. | |
please. Just release the egg from the pan. | :53:09. | :53:19. | |
:53:19. | :53:23. | ||
There we go. Oh. She is stuck! We're all right. | :53:23. | :53:30. | |
No, no, we're fine. A sigh of relief there. | :53:30. | :53:35. | |
OK. Pork on to the plate and the apple. I just left everything on. | :53:35. | :53:41. | |
Don't worry. Mayhem. That's what I'm here for. The | :53:41. | :53:45. | |
pickled aplings go on the top. little bit of celery gives it that | :53:45. | :53:55. | |
kind of vegetable Lisa lad -- vegetable salad. A few of the | :53:55. | :54:01. | |
celery leaves. Remind us of the dish again? That's | :54:01. | :54:06. | |
my pork schnitzel with with apples and a fried duck egg. | :54:06. | :54:11. | |
How fabulous does that look? Absolutely brilliant. There you go. | :54:11. | :54:18. | |
You get to try this again. More food coming your way. | :54:18. | :54:23. | |
Le It will be the death of me. I am glad you put the celery on top of | :54:23. | :54:31. | |
it because it negates the pork bit. You could do a fried egg or a deep | :54:31. | :54:36. | |
fried egg. Pop the yolk and that acts as a | :54:36. | :54:40. | |
sauce. It looks good to me. It looks good | :54:40. | :54:43. | |
to me, especially with the apple puree and it is good to use two | :54:43. | :54:49. | |
different types of apples. And two different types of flavour. A sweet | :54:50. | :54:57. | |
and a pickically one -- pickly one. It is delicious, sweet and savoury | :54:57. | :55:03. | |
at the same time. Let's go back to Buckingham and see | :55:03. | :55:11. | |
what wine Tim has chosen to go with what wine Tim has chosen to go with | :55:11. | :55:19. | |
Tom, great recipe. There is a couple of tricky ingredients for a | :55:19. | :55:23. | |
wine matcher. The first is the pickled apple and the other is the | :55:23. | :55:27. | |
apple puree which rule out a red wine as far as I'm concerned. | :55:28. | :55:37. | |
:55:38. | :55:38. | ||
So I am after something that's got good acidity and flavour. My first | :55:38. | :55:43. | |
inclination was to choose something like this. I thought, Austrian dish, | :55:43. | :55:53. | |
:55:53. | :56:01. | ||
why not an Austrian wine. The wine I have chosen is the Domane Wachau | :56:01. | :56:07. | |
Gruner Veltliner Terraces. This comes from the Danube. It is made | :56:07. | :56:10. | |
from Austria's most planned white variety. It varies a lot in style | :56:10. | :56:14. | |
and quality, but when it is good like this one, it is brilliant. | :56:15. | :56:23. | |
On the nose, it is appealingingly apply which takes care of those two | :56:23. | :56:30. | |
tricky ingredients. On the pallet, there is a spiciness in the wine | :56:30. | :56:33. | |
which works really well with the clove and the pepper corns. There | :56:33. | :56:38. | |
is a green note here which picks up on the celery and the apples again | :56:38. | :56:42. | |
and there is enough acidity to cut through the pork and the duck egg | :56:42. | :56:48. | |
and the breadcrumbs, Tom, I have chosen an Austrian wine to go with | :56:48. | :56:52. | |
your pork schnitzel. I hope you your pork schnitzel. I hope you | :56:52. | :56:55. | |
agree they are waltzing together. What do you think of that one? | :56:55. | :57:00. | |
love it. It is buttery and rich, but a real nice acidity to it. | :57:00. | :57:05. | |
He got the first one right and this. Atkins is on fire. | :57:05. | :57:12. | |
More money, of corks �8.49, but worth it. Still a bargain. | :57:12. | :57:15. | |
�8.49, that's good Let me convert that. | :57:15. | :57:22. | |
It is $15. Usually, they are sweeter, but this is lovely. | :57:22. | :57:32. | |
:57:32. | :57:32. | ||
Girls, are you happy happy happy delving into that? Very happy. | :57:32. | :57:37. | |
You could be join, all you have to do is write to us with a day time | :57:37. | :57:45. | |
Right, it is time for a few few simple supper ideas from Mr Nigel | :57:45. | :57:49. | |
Slater. He is making chicken burgers, but is enjoying all things | :57:49. | :57:59. | |
:57:59. | :57:59. | ||
I try to grow a wide variety I've got borlotti beans, | :57:59. | :58:01. | |
I'd love to grow garlic, my favourite seasoning, but it never seems to work. | :58:01. | :58:05. | |
Maybe the foxes eat it. Today I want to use garlic in one of my recipes. | :58:05. | :58:09. | |
I'm going to use it roasted, as it produces a fantastic puree. | :58:09. | :58:15. | |
Did you know that there are over 300 varieties grown? | :58:15. | :58:19. | |
12 of them on the UK's biggest garlic farm in the Isle of Wight... | :58:19. | :58:24. | |
..where Colin has been cultivating them for over 30 years. | :58:24. | :58:28. | |
This one comes from the Ukraine. | :58:28. | :58:31. | |
Purple Moldovan. | :58:31. | :58:39. | |
There's an Elephant garlic bulb. | :58:39. | :58:41. | |
You get that beautiful flower. The bees and the butterflies just love it. | :58:41. | :58:43. | |
This is Provence White. | :58:43. | :58:45. | |
Mm. Sweeter. | :58:45. | :58:47. | |
Sweeter than the... | :58:47. | :58:50. | |
..garlic from the field. | :58:50. | :58:52. | |
Still takes your breath away! | :58:52. | :58:55. | |
In honour of garlic, I'm going to make a suave twist on an old favourite of mine. | :58:55. | :59:00. | |
Goat's cheese on garlic toast. It's so easy to throw together. | :59:00. | :59:05. | |
I'm using my roasted garlic from earlier, | :59:05. | :59:08. | |
cooked for about an hour. | :59:08. | :59:11. | |
Once cooled, pop the puree out of its clove and into a bowl. | :59:11. | :59:16. | |
Just stir it round so I get a sort of... | :59:16. | :59:20. | |
stiff paste. | :59:20. | :59:22. | |
Then I use it like garlic butter. | :59:22. | :59:26. | |
Start off by lightly toasting some bread. I'm using goat's cheese. | :59:26. | :59:31. | |
I'm using it, because it has a sharpness that contrasts so well | :59:31. | :59:37. | |
with the sweetness of the roasted garlic. | :59:37. | :59:46. | |
And I just spread the roasted garlic puree over the toast. | :59:46. | :59:53. | |
Plonk the cheese on top of the toast. Then place under the grill. | :59:53. | :59:58. | |
You're after a slight browning. | :59:58. | :00:01. | |
I'm using a bed of lettuce, freshly picked from the garden. | :00:01. | :00:06. | |
To size up the meal a bit, how about throwing in some Parma ham? | :00:06. | :00:16. | |
:00:16. | :00:19. | ||
So I've got soft lettuce leaves, crisp toast, sweet garlic puree and melted cheese. | :00:19. | :00:29. | |
:00:29. | :00:39. | ||
That's completely delicious! | :00:39. | :00:48. | |
The trick here is to pick a sharpish cheese to contrast with the sweet roasted garlic. | :00:48. | :00:52. | |
The trick here is to pick a sharpish cheese to contrast with the sweet roasted garlic. | :00:52. | :01:02. | |
:01:02. | :01:35. | ||
Tonight I am | :01:35. | :01:35. | |
Tonight I am cooking | :01:35. | :01:35. | |
Tonight I am cooking chicken | :01:35. | :01:36. | |
Tonight I am cooking chicken burgers. | :01:36. | :01:37. | |
burgers. So | :01:37. | :01:37. | |
burgers. So I | :01:37. | :01:37. | |
burgers. So I have | :01:37. | :01:42. | |
burgers. So I have got chicken mince from the butcher. To that, I | :01:42. | :01:46. | |
am going to add bacon simply am going to add bacon simply | :01:46. | :01:50. | |
because I fancy it. There this idea that a recipe must | :01:50. | :01:57. | |
be followed word by-word. Often, they are there to inspire you. | :01:57. | :02:01. | |
It is our supper, it is not the cookery writer's supper. Which | :02:01. | :02:11. | |
:02:11. | :02:12. | ||
means you can add any seasonings. I am adding thyme. The parmesan | :02:12. | :02:19. | |
seasons it and adds a richness, but also it holds all the ingredients | :02:19. | :02:22. | |
together so you don't need to stick in egg and flour to hold it, the | :02:22. | :02:27. | |
cheese has done it for you. Adding breadcrumbs not only makes your | :02:27. | :02:35. | |
lovely meat go further, but because it is so much lighter than meat, it | :02:35. | :02:40. | |
So, I'm just going just for the ingredients | :02:40. | :02:45. | |
I want something luscious to go with my burgers. | :02:45. | :02:47. | |
So I'm going to make a herb mayo. Use a couple of egg yokes, add some seasoning, | :02:47. | :02:51. | |
and very, very slowly drip groundnut oil as you whisk it all together. | :02:51. | :02:54. | |
You can buy mayonnaise. But once you've made it yourself, | :02:54. | :02:57. | |
you realise how delicious and easy it is, | :02:57. | :02:59. | |
because you are in total control of texture and taste. It takes about ten minutes. | :03:00. | :03:03. | |
It's really not that hard. | :03:03. | :03:05. | |
As it forms a golden thick texture,- I'm adding chopped mint. | :03:05. | :03:15. | |
:03:15. | :03:16. | ||
It's so easy to put together. | :03:16. | :03:18. | |
If there's somebody in the family who likes garlic, then you can do a separate bit with some garlic in. | :03:18. | :03:25. | |
The important thing, when you have fried something like this is... | :03:25. | :03:29. | |
so that it doesn't break up in the pan, you need to let it form a crust - | :03:29. | :03:33. | |
it's also crucial to hold the whole thing together, | :03:33. | :03:35. | |
but it's also crucial flavour-wise,- because by letting something sizzle | :03:35. | :03:39. | |
So you get that wonderful flavour. That's where it comes from. | :03:39. | :03:42. | |
You are after a deep golden brown. | :03:42. | :03:44. | |
But check it's cooked thoroughly in the middle. | :03:44. | :03:47. | |
I could put these into a bun, | :03:47. | :03:49. | |
but I want something a little lighter from the garden. | :03:49. | :03:53. | |
Lettuce is ridiculously easy to grow. | :03:53. | :03:55. | |
They are tiny little seeds. You just sprinkle them onto soil. | :03:55. | :03:58. | |
You can pick them when they are very small or you can let them grow. | :03:58. | :04:03. | |
You could end up with beautiful big leaves. | :04:03. | :04:10. | |
What I do, I pick my little patty... | :04:10. | :04:15. | |
I'm going to pop him down on the lettuce. A little bit of mayonnaise. | :04:15. | :04:22. | |
Then, so it really pops in the mouth and really explodes with flavour, | :04:22. | :04:29. | |
I'm actually going to put in a couple more whole mint leaves. | :04:29. | :04:33. | |
Just pop them on. Then I'm just going to wrap this little chap up, just like that. | :04:33. | :04:43. | |
:04:43. | :04:45. | ||
Then that...is how I'd eat him. | :04:45. | :04:46. | |
Mmm! That's so delicious. | :04:46. | :04:51. | |
Mmm! That's so delicious. | :04:51. | :04:56. | |
Whether you use chicken, pork or beef mince doesn't matter - | :04:56. | :05:00. | |
the trick is using the Parmesan to tie it all together. | :05:00. | :05:10. | |
:05:10. | :05:17. | ||
There | :05:17. | :05:17. | |
There is | :05:18. | :05:18. | |
There is is | :05:18. | :05:21. | |
There is is more great food from Nigel on next week's show. It is | :05:21. | :05:28. | |
time to answer your foodie questions. Are you full yet or not? | :05:28. | :05:32. | |
I'm border line drunk actually! LAUGHTER | :05:32. | :05:36. | |
Welcome to England! LAUGHTER | :05:36. | :05:39. | |
First, who do we have on the line? It is Louise from London. | :05:39. | :05:43. | |
Hi James. What's your question for us? My husband loves rhubarb so we | :05:43. | :05:48. | |
bought some, but I have no idea what to do with it. Do you have any | :05:48. | :05:54. | |
hints for rhubarb for a savoury or sweet dish? Have you got the long | :05:54. | :05:58. | |
pieces or short pieces? Long. Outdoor rhubarb. | :05:58. | :06:02. | |
I guess you are from Ireland? Northern Ireland, yes. | :06:02. | :06:08. | |
I was over there filming. We made a rhubarb jelly. So you | :06:08. | :06:14. | |
chop up the rhubarb and put in into sugared syrup and elderflower | :06:14. | :06:19. | |
cordial, sieve it out and set the jelly with gelatine and we used the | :06:19. | :06:27. | |
rhubarb that was left as a a compote. Rhubarb goes really well | :06:27. | :06:30. | |
with mackerel. Mackerel with rhubarb. | :06:30. | :06:35. | |
I do mine with rhubarb and ice cream. Put it on a tray, sprinkle | :06:35. | :06:41. | |
it with sugar, orange juice, whisky, roast in the oven, finish it off | :06:41. | :06:45. | |
with butter and serve it cold with ice cream. | :06:45. | :06:49. | |
Beautiful. There you go, you have got three | :06:49. | :06:53. | |
dishes. What do you want us to cook at the end of the show? Definitely | :06:53. | :06:56. | |
heaven. David, are you there? I am. | :06:56. | :07:00. | |
What's your question for us? It is for Tom and I want to know how he | :07:00. | :07:05. | |
got that fabulous crackling that everyone raved about on Great | :07:05. | :07:09. | |
British Menu? It was a process that took about two months to get right | :07:09. | :07:13. | |
to be honest with you! Can you narrow that down into ten | :07:13. | :07:16. | |
seconds? The skin is cooked separately to the pork belly. We | :07:16. | :07:21. | |
take the skin off and we cook it in a water bath at 70 degrees for 4 | :07:21. | :07:26. | |
hours. Cook the pork at 70 degrees for eight hours and then wrap the | :07:26. | :07:33. | |
skin on to the to the pork, but one pork belly skin would shrink to | :07:33. | :07:38. | |
half the size so we need double the amount of skins to one pork belly. | :07:38. | :07:44. | |
A nightmare. David, best of luck with that! | :07:44. | :07:46. | |
LAUGHTER Good luck with that. You need a | :07:46. | :07:49. | |
water bath. What dish would you like to see at | :07:49. | :07:54. | |
the end of the show, heaven or hell? I went for heaven. I don't | :07:54. | :07:56. | |
like octopus myself. Neither do I. | :07:57. | :07:59. | |
Mark from Carlisle, are you there? Good morning. | :07:59. | :08:03. | |
What's your question for us? question is my wife is under going | :08:03. | :08:08. | |
chemo at the moment and she is craving pineapple ice cream so I | :08:08. | :08:11. | |
have been tasked with making her some this afternoon. | :08:11. | :08:17. | |
You are going to have your work cut out. I wouldn't try to make it? | :08:17. | :08:22. | |
Pineapple is acidic and fibrous. It would make a great great sorbet and | :08:22. | :08:28. | |
you could do do ice cream or sorbet or fresh chopped up pineapple with | :08:28. | :08:33. | |
ice cream, but to make a pineapple ice cream. Fry the pineapple and | :08:34. | :08:38. | |
serve it with ice cream. I did pineapple on the show the | :08:38. | :08:42. | |
other week and if you pan fry it and you can have it hot or cold, | :08:42. | :08:49. | |
but it is great served warm. Flambe it with rum, more alcohol, Julia | :08:49. | :08:56. | |
and you serve that with vanilla warm that will do the trick. What | :08:56. | :09:06. | |
dish would you like to see? Heaven. Thanks to Nick for a fantastic day. | :09:06. | :09:11. | |
The boys at the cook school. I am going to go for a third now. | :09:11. | :09:14. | |
All our corners are going for heaven. | :09:14. | :09:20. | |
All the chefs that come on to the show wattle it out against the | :09:20. | :09:25. | |
clock to see dash battle it out out against the clock to see who can | :09:25. | :09:30. | |
make a three egg omelette. We have Mr Nick Nairn. His PR team | :09:30. | :09:35. | |
phoned in and he has a better picture with a tan! | :09:35. | :09:40. | |
So you are on that blue board. Tom, this is your first effort at this. | :09:40. | :09:45. | |
Who would you like to beat on our Who would you like to beat on our | :09:46. | :09:55. | |
board? I would love to beat 25 minutes. | :09:56. | :09:59. | |
Let's put the clocks on the screens. Are you ready? Yes. | :09:59. | :10:09. | |
:10:09. | :10:12. | ||
Three, two, one one, go! Tom has got a different technique. | :10:13. | :10:18. | |
You see the concentration, Julia. Has got to be scrambled. There you | :10:18. | :10:24. | |
g it is on the plate. Very, very quick. | :10:24. | :10:34. | |
:10:34. | :10:36. | ||
It is typical bloke. They do it and go, "Yeah.". What do you reckon, Mr | :10:36. | :10:46. | |
:10:46. | :10:46. | ||
Nairn? That's butter. I'm not marking you | :10:46. | :10:52. | |
down for that. One of the questions I get is, | :10:52. | :10:55. | |
"Does James really eat them?". need a straw for that. | :10:55. | :11:05. | |
:11:05. | :11:06. | ||
Tom, you were quicker. It is an omelette. You want to beat | :11:06. | :11:13. | |
You were -- Sat. You were way quicker. | :11:13. | :11:23. | |
:11:23. | :11:24. | ||
Did you beat Mr Nick Nairn? You did it in 20.36 seconds! | :11:24. | :11:34. | |
:11:34. | :11:39. | ||
A pretty good time there. Nairn, not a chance! | :11:39. | :11:41. | |
LAUGHTER Will Julia get her idea of food | :11:41. | :11:44. | |
hell or food heaven the guys in the studio have yet to make their minds | :11:44. | :11:47. | |
up. We will find out what she is having after a classic film from | :11:47. | :11:50. | |
the Keith Floyd archive. He is in France today. Sit back and you have | :11:50. | :11:52. | |
seen this before, haven't you? have. | :11:52. | :12:02. | |
This is classic TV and if you are in Curry's or Dixons buying your TV, | :12:02. | :12:12. | |
:12:12. | :12:23. | ||
watch it. It is fuzzy. It is I'm not sure about this music. | :12:23. | :12:28. | |
Ah, that's better! I can do my commentary perfectly now. | :12:28. | :12:32. | |
This is Biarritz. | :12:32. | :12:33. | |
It's a bit like Bournemouth, | :12:33. | :12:35. | |
but the shutters are up against the Atlantic winds, waiting for the summer parties. | :12:35. | :12:45. | |
:12:45. | :12:46. | ||
Edward VII, Noel Coward, Sarah Bernhardt, Mrs Simpson - all used to meet here. | :12:46. | :12:53. | |
But times have changed. | :12:53. | :12:57. | |
My next victim, Mimi, whose father was the mayor, now gives cookery lessons to TV presenters! | :12:57. | :13:07. | |
:13:07. | :13:08. | ||
Pauvre petit! Un peu plus rapide. OK. Voila, voila, c'est comme ca. | :13:08. | :13:14. | |
Si les oeufs ne sont pas battus, ca ne sert a rien. | :13:14. | :13:20. | |
Nous avons a right one here! | :13:20. | :13:30. | |
:13:30. | :13:40. | ||
She says I'm really handsome! | :13:41. | :13:44. | |
This is the piperade, made from colours of the Basque countryside. Pas du tout d'accord! | :13:44. | :13:51. | |
C'est fait des couleurs du pays Basquaise. Oui. Pas "Basquaise", Basque. Pays Basque. | :13:51. | :13:57. | |
Blanche, verte et rouge. C'est ca. Red, green and white. | :13:57. | :14:03. | |
The vegetables of the area. Clive, I'll give you a quick run-through. | :14:03. | :14:10. | |
Salt, fresh thyme, garlic, pepper. | :14:10. | :14:16. | |
Sliced onions, fried in lard. Fresh parsley, fresh tomatoes, and red and green peppers. | :14:16. | :14:24. | |
Eggs, and a glass of wine... | :14:24. | :14:27. | |
If I don't become an alcoholic after this programme, with la chere- madame, Mimi, my friend(!), | :14:27. | :14:34. | |
I shall want to know what happened! | :14:34. | :14:38. | |
Over to the stove, Clive. Ca brule!- It's burning. Ca recommence. Si je mets de la graisse... | :14:38. | :14:45. | |
SIZZLING | :14:45. | :14:49. | |
Non, mais, c'est tout neuf. | :14:49. | :14:53. | |
First of all... It's difficult to know who's cooking. C'est moi ou toi(?) | :14:53. | :14:59. | |
Ecoute... Laisse-moi faire a ma facon. Je vais te dire une chose. | :14:59. | :15:04. | |
Si les pauvres Basques devaient faire la piperade comme ca -preparer les petites assiettes...! | :15:04. | :15:11. | |
Real Basque people would not go into this ridiculous detail | :15:11. | :15:17. | |
to prepare a simple scrambled egg and tomato dish. | :15:17. | :15:21. | |
Les pauvres! Toi, tu fais une piperade sophistiquee. | :15:21. | :15:26. | |
Mais la piperade,c'est un plat que les paysans font quand ils rentrent des champs. | :15:26. | :15:33. | |
I cut it up so that you can see. Non, non, non! Pas du tout! Bon! | :15:33. | :15:42. | |
OK, the essential thing is that you get into the pan all these bits and pieces, | :15:42. | :15:48. | |
the onions, red peppers, green peppers, now some garlic, pepper, some salt... | :15:48. | :15:56. | |
all sizzling beautifully, soft, but not too soft... C'est la Floyd piperade. Oui. | :15:56. | :16:04. | |
C'est mon tablier, egalement. Maintenant, c'est le mien.Je regrette. Il m'appartient. OK. | :16:04. | :16:11. | |
A little parsley... Je ne rends pas mon tablier a la BBC! | :16:11. | :16:19. | |
Let that simmer away for 5 minutes.- Non, ce n'est pas bien. SHE says it's no good! | :16:19. | :16:26. | |
C'est pas comme ca qu'on fait une piperade. Put the eggs in. Doucement! Je le fais doucement. | :16:26. | :16:35. | |
Stir the eggs around. | :16:35. | :16:39. | |
Tu es comme ca, comme ca, comme ca. Tu m'enerves, c'est pour ca.Parce que tu fais mal les choses. | :16:39. | :16:47. | |
Rien a voir avec une piperade! It doesn't look a BIT like a piperade, she says. | :16:47. | :16:53. | |
A lot of restaurants in England make it like that! | :16:53. | :17:00. | |
Dans une poele a demi brulee! It wasn't "demi brulee" at all. | :17:00. | :17:04. | |
That, with some pieces of fried bread and a good glass of wine, makes a superb snack. | :17:04. | :17:14. | |
:17:14. | :17:16. | ||
Ca m'etonnerait. It's lovely! Ah, bon? Goute-le! Je doute. | :17:16. | :17:22. | |
Je vais essayer de gouter,mais vue la facon dont tu l'as fait,- ca ne donne pas envie de gouter. | :17:22. | :17:29. | |
C'est vraiment pas tres fameux. Tu comprends? Oui, je comprends. Alors, traduis! | :17:29. | :17:36. | |
She has no interest in eating it because the way I cooked it was so off-putting, | :17:36. | :17:41. | |
she knows it'll taste awful.Pas mauvais. Les piments sont crus. The peppers are raw. | :17:41. | :17:49. | |
Pas assez de sel. Not enough salt.Pas de poivre. Not enough pepper. | :17:49. | :17:53. | |
Ca ne sent pas les herbes, ni le thym, ni le laurier. | :17:53. | :17:57. | |
So... Madame, c'est a vous. Allez-y! Fais-le! Fais comme chez toi. OK? | :17:57. | :18:07. | |
Je vais essayer de faire comme chez moi. Oui. That's not a piperade, THAT is a piperade. | :18:07. | :18:14. | |
Voila. Deja, pour commencer,j'ai tout ensemble, cuit a l'avance. | :18:14. | :18:24. | |
:18:24. | :18:27. | ||
She's cooked hers all together, whereas mine were all apart, to remind you of my mistakes. | :18:27. | :18:33. | |
Look at that, Clive, not me. I'm embarrassed! | :18:33. | :18:43. | |
:18:43. | :18:51. | ||
Merci. | :18:51. | :18:53. | |
Je peux dire que tu as oublie le persil? Non. Pas de persil. No parsley. Le persil est dedans. | :18:53. | :19:02. | |
Il y est deja, le persil. | :19:02. | :19:07. | |
C'est delicieux! Tu as tout a fait raison. La reine de la piperade...C'est moi! C'est toi! Merci. Merci. | :19:07. | :19:15. | |
Absolutely true. Look at that rubbish - heavy, lumpy, nasty, British Rail-style eggs. | :19:15. | :19:20. | |
Jolly awful! But this, with these lovely crunchy slices of jambon de Bayonne, soft, ochre colours... | :19:20. | :19:30. | |
:19:30. | :19:32. | ||
Magic flavours! We should go off somewhere together. Bye bye! Mimi and I have things to do! | :19:32. | :19:42. | |
:19:42. | :19:49. | ||
. | :19:49. | :19:52. | |
. | :19:52. | :19:53. | |
. Right, | :19:53. | :20:01. | |
whether Julia will be facing food heaven or food hell. Food heaven | :20:01. | :20:09. | |
could be a wonder piece of heaven. I know you like avocado or food | :20:09. | :20:14. | |
hell, it could be this lovely piece of octopus. Look at that slam | :20:14. | :20:18. | |
lovely. Stewed with tomatoes and red wine. What do you think this | :20:18. | :20:22. | |
lot have have decided? I'm hoping for the salmon obviously. I think | :20:22. | :20:28. | |
we are unanimous. 7-0. It was a no brainer. I'm going | :20:28. | :20:32. | |
to take my egg. We are going to get that on to cook because we need to | :20:32. | :20:36. | |
get these on. We're going to soft boil these. These need to go into | :20:37. | :20:41. | |
the boiling water for five minutes. They are going to get soft boiled. | :20:41. | :20:46. | |
A little bit of salt in there. Some vinegar. The vinegar stops the | :20:47. | :20:50. | |
whites from breaking ideally and then I have got my salmon here. We | :20:50. | :20:56. | |
are going to marinade that. If you can do my some croutons, goats | :20:56. | :21:04. | |
cheese, croutony salad. Very simple to make. It is salt, sugar and | :21:04. | :21:10. | |
vanilla. So salt will go in first. This is flaked sea salt. Sugar and | :21:10. | :21:17. | |
we have got vanilla which I'm going to chop this up. Vanilla goes | :21:17. | :21:22. | |
really well, but whisky also. Whisky has a natural affinity with | :21:22. | :21:25. | |
salmon. You and the booze! | :21:25. | :21:31. | |
We're just going to blend that and we blend this to a paste so the | :21:31. | :21:37. | |
vanilla all starts to blend up. I love the idea of vanilla with | :21:37. | :21:43. | |
that. A bit of clingfilm on our tray like | :21:43. | :21:50. | |
that. Done it take a a while to cure? 24 hours to cure ideally. | :21:50. | :21:54. | |
So we're going to fast forward? That's the idea. Here is one I did | :21:54. | :21:59. | |
earlier. We take our salmon and salt like that. I'm going to take a | :21:59. | :22:05. | |
piece of wonderful salmon. You can get salmon trout which we had on | :22:06. | :22:09. | |
last week which is wonderful stuff. You place the salt over there so it | :22:09. | :22:16. | |
is going to cure nicely. And another piece of clingfilm over the | :22:16. | :22:23. | |
top. We have got our croutons frying away and this needs to go in | :22:23. | :22:27. | |
the fridge and it needs to go in. I will put the octopus in there as | :22:27. | :22:33. | |
well. This needs to go in the fridge for 24 hours or overnight. I | :22:33. | :22:40. | |
am going to give this to Lofty. Lofty is a cameraman. This is you. | :22:40. | :22:46. | |
Come here. That's for you Mr Lofty! It is mainly because he is the only | :22:46. | :22:49. | |
person that still cooks on a pressure cooker that he got off his | :22:49. | :22:58. | |
gran for his 18th birthday in 1926. But Lofty can cook that octopus. A | :22:58. | :23:02. | |
nice bit of salmon here. We're just going to break that open. Here we | :23:02. | :23:08. | |
go. You see the texture of this change, Julia. | :23:08. | :23:13. | |
That's brilliant. You see the texture of it change. | :23:13. | :23:19. | |
Cured. So, nearly had it on your dress then! Thanks for that. | :23:19. | :23:25. | |
Straight in the water. I got your memo about the colour by | :23:25. | :23:33. | |
the way. Thanks for that. | :23:33. | :23:37. | |
It wasn't deliberate. We have our mustard. | :23:37. | :23:41. | |
You got my memo, thank you very much for my toy. While we were off | :23:41. | :23:50. | |
air. Mr Dexter bobble head. What do you call them here? | :23:50. | :23:53. | |
wobble head. The same thing. | :23:53. | :23:58. | |
It is just what I always wanted! You are the first guest in five | :23:58. | :24:00. | |
years that I have been on that actually brought me something. | :24:01. | :24:03. | |
Thank you very much. You are welcome. | :24:03. | :24:13. | |
Does that make you happy? I quite like Bentleys. But I will accept a | :24:13. | :24:18. | |
bobble head. There you go. So we have just brushed this with mustard. | :24:18. | :24:27. | |
Is that a bobble head certificatele kill -- serial killer? Open it up. | :24:27. | :24:35. | |
I like the bit. He got that and even better, it is that behind. | :24:35. | :24:42. | |
He is hiding it. It is brilliant. We put our dill over the top. We | :24:42. | :24:47. | |
want to wrap this in cling file. -- clingfilm. How long have our eggs | :24:47. | :24:54. | |
had? I wasn't timing. A magic magic person in my ear says | :24:54. | :24:58. | |
four minutes. If you are going to make this, it | :24:58. | :25:01. | |
will be ready three weeks on Thursday! | :25:01. | :25:11. | |
:25:11. | :25:16. | ||
The whole idea of gravadlax is a couple of weeks. Flour, egg and | :25:16. | :25:19. | |
breadcrumbs on the go. Is this something you would attempt at | :25:19. | :25:26. | |
home? Yeah. Yeah. Yeah. Really? I would. | :25:26. | :25:29. | |
That's my jam over there, the green stuff. | :25:29. | :25:33. | |
The green stuff. Your jam? What does that mean? | :25:34. | :25:39. | |
cup of tea. Get with it, man! | :25:39. | :25:44. | |
Sorry, dude. When you were doing that programme, | :25:44. | :25:49. | |
that film about the dancing where you played a ballerina, you went on | :25:49. | :25:57. | |
to do hip-hop. That same year I was doing Strictly which you call | :25:57. | :26:03. | |
Dancing With The Stars. Yes. You sound surprised? Yes. | :26:03. | :26:06. | |
How did you do? I got through to the semi-final. | :26:06. | :26:10. | |
Good for you. He lost a lot of weight. He was | :26:10. | :26:16. | |
like a stick insect. Well, Tom is a hip-hop artist. Show | :26:16. | :26:24. | |
a few moves, Tom. Tom can spin on his head all that thing. It is my | :26:24. | :26:27. | |
thing. We are going to peel the egg. The | :26:27. | :26:30. | |
idea is you peel this now. The secret is don't break the white. | :26:30. | :26:34. | |
Right. So you have got a really... What | :26:34. | :26:41. | |
did the vinegar do again for the whites? Sor ji? -- sor ji? What did | :26:41. | :26:51. | |
:26:51. | :26:53. | ||
the vinegar do? It is a protein and it helps it coagulate. | :26:53. | :27:00. | |
Wow, it is like a science programme. I made that bit up! | :27:00. | :27:07. | |
How are we doing? Lose that please, boys. We will get our salad ready. | :27:07. | :27:13. | |
This is our gravadlax which we can slice. Salmon ready, guys. Salad | :27:13. | :27:19. | |
ready. Can you put it on a plate, please? Do all your Michelin star | :27:19. | :27:23. | |
little pile, that kind of sort of stuff. We have got our gravadlax | :27:23. | :27:28. | |
now. Easy, Tom, easy. Just remember who you are cooking this for. | :27:29. | :27:33. | |
chef. Right, our egg, are you ready? | :27:33. | :27:39. | |
egg is good. The egg is very good. Deep fried, soft boiled egg. And | :27:39. | :27:47. | |
then we take this. Careful with the flame. Slice it through. Have you | :27:47. | :27:52. | |
got a spoon there? I am so in the way! | :27:52. | :27:59. | |
You have got a soft boiled on there on top of there. | :27:59. | :28:04. | |
Wow. Get the knives and forks. Meanwhile, | :28:04. | :28:10. | |
Julia, dive in. Get the wine. Tim has chosen the Taste the | :28:10. | :28:14. | |
Difference Albarino 2010 at Sainsbury's. It is like speaking | :28:14. | :28:19. | |
behind a barn door! It is �7.99 from Sainsbury's. We | :28:19. | :28:23. | |
need to raise our glasses to two members of the team who are getting | :28:23. | :28:26. | |
married, it is Ben and Mel. They are getting married today. Dive | :28:26. | :28:32. | |
into that. Tell us what you think with the salmon. We have got ten | :28:32. | :28:38. | |
seconds towards the end of the show, Friday, 17th June, FX Channel, 10pm. | :28:38. | :28:42. | |
Dexter, brilliant. Yeah. | :28:42. | :28:46. |