:00:00. > :00:27.I'm Donal Skehan and this is Saturday Kitchen Live.
:00:28. > :00:31.Welcome to the show! It's great to be back!
:00:32. > :00:38.We're on early today to make way for Trooping the Colour
:00:39. > :00:39.and the Queen's official birthday celebrations.
:00:40. > :00:44.I've managed to wake up two fantastic chefs to join me though.
:00:45. > :00:46.The award winning chef and cookbook writer who ran the kitchens
:00:47. > :00:48.at the top London restaurants, Delfina and the
:00:49. > :00:53.And the chef in charge of the iconic Pont de La Tour restaurant
:00:54. > :00:57.Making his first visit to Saturday kitchen,
:00:58. > :00:59.Frederick Forster. Good morning to you both.
:01:00. > :01:07.Good morning! Both awake? Very much so.
:01:08. > :01:11.I'm getting there. Maria, what are we cooking? I'm cooking Greek pulled
:01:12. > :01:13.duck burger with a spiced duck popcorn, apple and peach slaw,
:01:14. > :01:16.pickles and watercress. Nice. It looks delicious and the
:01:17. > :01:19.little popcorn as well? Yes, on the side.
:01:20. > :01:24.I'm excited about that. It sounds fantastic. Freddie, what are you
:01:25. > :01:30.cooking? I'm doing a rack of lamb, potato gnocchi, provencal
:01:31. > :01:37.vegetables. With basil pesto. Very seasonal.
:01:38. > :01:40.And the debut on Saturday Kitchen. Yes. Indeed.
:01:41. > :01:43.Now that's some tasty sounding breakfast options!
:01:44. > :01:45.And there are more top dishes in our archive films
:01:46. > :01:48.from Rick Stein, The Hairy Bikers, Brian Turner with Janet Street
:01:49. > :01:50.Porter and James Martin. Our special guest today shot to fame
:01:51. > :01:55.Number One singles and platinum albums followed, recently she's been
:01:56. > :01:59.busy starring in the hit stage show, The Bodyguard and is soon to do
:02:00. > :02:01.Welcome to Saturday Kitchen, Alexandra Burke.
:02:02. > :02:07.Thank you very much. Lovely to see you.
:02:08. > :02:12.Nice to see you too. I am a big fan. I have popped and
:02:13. > :02:17.locked to many of your songs in the discos up and down the country.
:02:18. > :02:22.You will have to show me the moves! You are interested in cooking? I
:02:23. > :02:30.love cooking. And baking. I have a sweet tooth. But I do love cooking.
:02:31. > :02:33.My parentsen joy cooking so from a young age I've enjoyed watching them
:02:34. > :02:39.in the kitchen and learning bits and bobs. I don't them I'm as good as
:02:40. > :02:45.you but I can do my best. We will help you.
:02:46. > :02:45.I'm a good taster! I can taste it all.
:02:46. > :02:50.Now at the end of TODAY'S programme I'll cook either food heaven
:02:51. > :02:53.or food hell for Alexandra. It's up to the guests in the studio
:02:54. > :02:56.and a few of our viewers to decide which one you get.
:02:57. > :03:03.Oh, pad Thai. I'm such a food Magee. I love food. But pad Thai is a
:03:04. > :03:08.favourite. And the food hell? I don't like
:03:09. > :03:14.prawns that much! Well, we can so that out! A choice between a pad
:03:15. > :03:17.Thai with chicken or prawns! So it's a choice between something
:03:18. > :03:20.Thai or something with prawns. For food heaven, I could make my
:03:21. > :03:23.version of one of the most popular Thai dishes a chicken pad Thai!
:03:24. > :03:26.I'll make a paste with garlic, coriander roots, red chilli and lime
:03:27. > :03:29.zest, add this to a wok with chicken, spring
:03:30. > :03:31.onions and bean sprouts. I'll toss in rice noodles
:03:32. > :03:33.with a beaten egg and season it with fish sauce, sugar and lime
:03:34. > :03:39.juice and garnish it with peanut You seem happy about that? Singing
:03:40. > :03:44.Or Alexandra could be having food hell, prawns and I've got a spicy
:03:45. > :03:48.I'll cook tomatoes with celery, fennel and onion along with garlic,
:03:49. > :03:52.Then add fish stock and potatoes and cook it all gently before adding
:03:53. > :03:56.It's served with a nice piece of rustic bread.
:03:57. > :03:58.It does look good. Thank you! I cooked that yesterday!
:03:59. > :04:02.As always we'll find out what Alexandra gets at the end
:04:03. > :04:04.You can send us questions through social media
:04:05. > :04:08.using our #saturdaykitchen and we'll try and answer as many as we can
:04:09. > :04:09.throughout the show! Let's get started!
:04:10. > :04:13.Very exciting stuff. Remind us of the dish.
:04:14. > :04:16.Indeed. I'm doing a Greek pulled duck burger with a spiced duck
:04:17. > :04:17.popcorn, apple and peach slaw, pickles and watercress.
:04:18. > :04:20.Be careful how you say that. Greek pulled duck burger with a
:04:21. > :04:22.spiced duck popcorn, apple and peach slaw, pickles and watercress? Yes. I
:04:23. > :04:28.have ground the duck. Could you get the butcher to do
:04:29. > :04:34.this? Yes, you can. The duck has also been brined.
:04:35. > :04:44.It is early in the morning to be handle handling a duck like this. So
:04:45. > :04:54.tell us what is in the brine. Waterer, sugar, sherry peppercorns.
:04:55. > :05:01.Could you do this with chicken? You could do it with your Christmas
:05:02. > :05:06.turkey. The spices are Christmassy? Really?
:05:07. > :05:12.And a little bit Greek! I can lie where this is going.
:05:13. > :05:17.I have ground coriander, fennel seeds, cumin and chilli flakes.
:05:18. > :05:24.There is the zest of a lemon and orange. Bay leaves, and garlic. We
:05:25. > :05:30.will not season the duck with the salt as the brine is salty.
:05:31. > :05:35.As that is a salt and sugar solution.
:05:36. > :05:43.This is great for the summer too? It is great on a barbecue. Someone
:05:44. > :05:47.always wants something on the barbecue, with the veggies and the
:05:48. > :05:52.sausages, so this is going to go in the oven but it could be finished in
:05:53. > :05:57.the barbecue. Where is the inspiration coming
:05:58. > :06:02.from? When I worked in California. We used to have a lamb burger on the
:06:03. > :06:07.dish. We changed it for the season, so I thought it would be somery to
:06:08. > :06:12.do it with duck. We put about a litre-and-a-half of water in. Cover
:06:13. > :06:16.it with foil. 180 for 4.5 hours. Until it is tender.
:06:17. > :06:26.You can cook this ahead of time? Yes. That is great. Then take the
:06:27. > :06:32.foil off and crispsen up the skin. Lovely.
:06:33. > :06:37.Into the oven for how long? 180 for 4.5 hours.
:06:38. > :06:42.We have one that is cooked. Alongside the duck burger is...
:06:43. > :06:49.Sorry, could you use peaches instead of oranges? Yes, that would be
:06:50. > :06:53.really great instead of the oranges. They are in season now.
:06:54. > :06:56.That would be really nice. So this is the finished duck. The
:06:57. > :07:01.skin is crispy. This is what we were thinking would
:07:02. > :07:03.work well on live television! Luckily, I am not wearing a white
:07:04. > :07:10.top. I was nearly! So, take the duck out.
:07:11. > :07:17.It is really tender. It will fall apart. That is a good sign.
:07:18. > :07:22.So, drain off the juices. Normally, you throw the juice away, or reduce
:07:23. > :07:25.it and skim the fat off. But the fat has the flavour of the duck. So the
:07:26. > :07:29.fat is what we are cooking the popcorn with.
:07:30. > :07:32.You are speaking my language! That is fantastic! Yes, as the fat has
:07:33. > :07:39.the flavour. Absolutely. Duck popcorn. This must
:07:40. > :07:50.be inspired from California! I love porn corn. I have an obsession with
:07:51. > :07:56.it. Normally, we use onions but here we are using popcorn.
:07:57. > :08:01.So this is the reduced sauce here. The sauce is the glue.
:08:02. > :08:05.So the shredded duck and the lovely onions too, you are keeping those in
:08:06. > :08:09.there. And using all of the bird with the juices.
:08:10. > :08:19.Yes, there is nothing left. This is delicious. Is this a Greek
:08:20. > :08:26.recipe? Or Greek-inspired? I am not a traditionalist. If my dad saw
:08:27. > :08:36.this, he is grooeblg, he would say "oh, my gosh! ."
:08:37. > :08:42.You are inspired by dad? Yes, he rused to have a restaurant in
:08:43. > :08:53.Richmond. But he is in Cyprus now. He could be watching today? On the
:08:54. > :08:59.iPlayer! What age is your dad? Old enough to use an iPhone. So, Donal
:09:00. > :09:03.this is a trick. Three concernals of popcorn. In the pot with a little
:09:04. > :09:08.water. When they pop I know that the pan is ready.
:09:09. > :09:14.So at temperature. A good top tip for anyone making popcorn.
:09:15. > :09:19.Yes, and always have a lid! I heard if you popcorn and leave the lid
:09:20. > :09:24.ajar, it means that the steam escapes and it allows for the better
:09:25. > :09:31.quality popcorn? I did not know that! You learn so much here.
:09:32. > :09:37.So here is white peaches and a granny Smith apple.
:09:38. > :09:42.This is a really fresh coleslaw? Yes, really fresh. Coleslaw is more
:09:43. > :09:50.with the mayonnaise but this, we are not using Mayo as there is a lot of
:09:51. > :09:55.fat in the duck. This is going to be really,
:09:56. > :09:59.fantastic flavours? Yes. And we are flavouring it up with Ouzo, one of
:10:00. > :10:05.my favourite Greek ingredients. Wonderful. How do you take it? With
:10:06. > :10:13.a little bit of ice. Not too much water, I don't want to dilute the
:10:14. > :10:20.alcohol! It is very early! . What about you? Just straight down you
:10:21. > :10:28.and you are grand! Alexandra, Ouzo? Just give it all! What about a duck
:10:29. > :10:34.burger, are you in the mood for a duck burger? Yes, I love duck. So
:10:35. > :10:42.really in the mood for that. And the popcorn? A comblooef with
:10:43. > :10:51.duck popcorn? You never know. You eat burger and chips, this is
:10:52. > :10:56.burger and popcorn. Do you shout "Ooopah" when you are
:10:57. > :11:01.drinking Ouzo? Normally not after the first one but after three or
:11:02. > :11:10.four, for sure, it is the only word that I can remember! So, Ouzo, cider
:11:11. > :11:17.vinegar and lemon in the slaw. Maria, could you use a duck confit?
:11:18. > :11:23.Yes, if you thought this was too much of a faff to cook the duck, you
:11:24. > :11:28.could go for the duck confit legs. You can buy amazing duck confit.
:11:29. > :11:32.This is great. It is the sort of dish you want... I would love this
:11:33. > :11:37.on a Friday evening. Something quick and tasty. That slaw smells really,
:11:38. > :11:44.really fresh. Yes, great. I think I have mentioned that once
:11:45. > :11:50.or twice. I am excited by the slaw! Can you slice the gherkins.
:11:51. > :11:55.I have a new name for you, Donal Duck.
:11:56. > :12:04.I was fate waiting for someone to say that! Are you OK with that? I'm
:12:05. > :12:10.OK! So, I have the popcorn and now here I'm adding the duck fat with
:12:11. > :12:16.fennel seeds, salt andY flakes. You can add whatever you like.
:12:17. > :12:19.There are some people on Twitter, worried about how unhealthy this
:12:20. > :12:24.could be with the popcorn? In life it is all about the balance.
:12:25. > :12:28.So if you have a duck burger on a Friday night, you have something
:12:29. > :12:34.healthy in the morning. It is about balance. You live once.
:12:35. > :12:41.If you hold back all the time, is there a point? Do you like cheese in
:12:42. > :12:47.the burger? I do. Freddie I love cheese.
:12:48. > :12:53.We are using cheep's cheese, that is salty. So pile on the slaw.
:12:54. > :12:58.Alexandra, cheese as a singer, is it something that you avoid? It is but
:12:59. > :13:05.as it is a Saturday and I only have one show, I say, you only live once,
:13:06. > :13:10.let's get it all in! They will be wild in the aisles tonight! You are
:13:11. > :13:15.performing on stage? Yes, back to Eastbourne to perform.
:13:16. > :13:25.Everyone will know you are full of duck burger? I apologise in advance
:13:26. > :13:31.but I have to live my life! Right, we have our beautiful duck burger. I
:13:32. > :13:36.am obsessed with the pop cosh. It is so good. You have to try this.
:13:37. > :13:40.The burgers look fantastic. Remind us of the name of the dish? Greek
:13:41. > :13:41.pulled duck burger with a spiced duck popcorn, apple and peach slaw,
:13:42. > :13:50.Beautiful. Beautiful.
:13:51. > :13:54.It looks so tasty! It is a bit of a mess.
:13:55. > :14:01.I will clear it down! You guys are in for a treat.
:14:02. > :14:07.Freddie is ready. I would say McMcDonald but this is much better!
:14:08. > :14:14.I will go with the Donal Duck. Please! I feel like my childhood is
:14:15. > :14:19.coming back to haunt me. This is great food. This is Friday
:14:20. > :14:25.night food or Saturday evening! This is beautiful.
:14:26. > :14:30.Can I go in. You can make the burrers before,
:14:31. > :14:34.wrap them in paper and they will not dry out.
:14:35. > :14:41.It is lovely and fresh. Very, very tasty.
:14:42. > :14:46.Right let's see what our wine expert Susie Barrie has chosen to go
:14:47. > :14:58.It is the Queen's birthday and where better to choose wine than winter?
:14:59. > :15:23.Let's go and have a look around. The rear's gorgeous Greek Doc Berger
:15:24. > :15:29.is made for rose wine. Given the UK is also celebrating the Queen's 90th
:15:30. > :15:36.birthday, one option is to choose an English rose, one like this which is
:15:37. > :15:41.really juicy and easy drinking. But Maria's Greek inspired dish is
:15:42. > :15:46.packed with bold flavours added needs more weight and intensity,
:15:47. > :15:56.suffer that I'm heading to Spain, and I've chosen a right and fruity
:15:57. > :16:03.wine with a hint of spice. Most wineries are best known for the Reds
:16:04. > :16:07.and this is no exception. But the estate has also been producing very
:16:08. > :16:10.characterful rose wines like this since the beginning of the 20th
:16:11. > :16:15.century. It smells of sour cherries and spice. The dish has such a range
:16:16. > :16:23.of flavours and textures and you need a wine that can cope with the
:16:24. > :16:36.overall -- and that's exactly what this does. The flavours are ideal
:16:37. > :16:39.for the sweetness and the peach. The acidity helps cut through the
:16:40. > :16:43.richness of the Dutch and the popcorn and there is a hint of wood
:16:44. > :16:50.spice that picks up you to flee on the coriander, the cinnamon, the
:16:51. > :16:53.human and the fennel. The dish is inspired and I hope you will agree
:16:54. > :17:05.that this refreshing rose is its match. Do you know what? This is one
:17:06. > :17:16.of my favourite Spanish wines. She is on it. It works beautifully with
:17:17. > :17:20.that. Tell us what you are cooking. Rack of new season lamb, with
:17:21. > :17:30.Provencal vegetables, you're going to make basil pesto, aubergines,
:17:31. > :17:39.potato dumplings. A lot going on. We might need a bit more wine.
:17:40. > :17:43.Alexandra, are you OK? I'm really good! This is all mine. Perfect.
:17:44. > :17:45.And don't forget you can tweet questions today
:17:46. > :17:48.Please be kind everybody! Right, let's make a dash
:17:49. > :17:50.for the Mediterranean to catch up with Rick Stein.
:17:51. > :17:53.He's driving through Greece on his way to enjoy a special
:17:54. > :17:56.lunch where a rooster is the star ingredient!
:17:57. > :18:31.For some reason, I'm in a serious holiday mood. I think it's Greece,
:18:32. > :18:35.really. And farm is just a few miles away. You'd never find it but I
:18:36. > :18:40.think it's what Greek dreams are made of, good food straight from the
:18:41. > :18:50.farm, home-made wine and a fabulous setting. Now this, this rooster is
:18:51. > :18:54.the reason I'm here, because there is a famous dish with chicken and
:18:55. > :18:59.pasta that I've heard about but never tasted. The basic rule in this
:19:00. > :19:07.Taverna is that if it is not reared and grown here it is not on the
:19:08. > :19:10.menu. I could not help noticing, wandering round the back of the
:19:11. > :19:16.Taverna, this wonderful garden. There's loads of tomatoes growing,
:19:17. > :19:21.loads of beans, lots of onions, cruise ships over there, or bridging
:19:22. > :19:28.is over there. This, actually, is producing vegetables for the
:19:29. > :19:32.Taverna. It's not like some of our trendy places back home with these
:19:33. > :19:44.very pretty Herb Gardens with a few vegetables. It is for the kitchen,
:19:45. > :19:47.or is it for the journalists? You can just tell by the look of this,
:19:48. > :19:54.this chicken is straight from the farmyard. That is how it's always
:19:55. > :19:59.been on farms, let's face it. You're not going to kill a chicken and keep
:20:00. > :20:05.it in a bag for a couple of days. Street in the pot. Look at that
:20:06. > :20:17.golden skin. I've just learned an important, read process in Greece --
:20:18. > :20:24.culinary. It means frying the rooster in lots of olive oil and
:20:25. > :20:31.then adding in tomato and cinnamon. I think it is going to be heavy but
:20:32. > :20:42.also extremely delicious. They serve it with a tiny
:20:43. > :20:51.pasta, in a combination that is wonderful. I love this pasta, little
:20:52. > :20:55.squares made in the summer months with wholewheat flour and milk and
:20:56. > :21:02.dried for use in the winter. It's lovely. Just this, in a well-made
:21:03. > :21:08.stock, sprinkled with some cheese. It's a real delight.
:21:09. > :21:16.People say Greek food is too simple and easy but they missed the point,
:21:17. > :21:21.when it is made with really good ingredients like this, why would you
:21:22. > :21:29.want anything more complicated? It just works. This was top-class food.
:21:30. > :21:34.The place was just right. I've always said that I much prefer lunch
:21:35. > :21:38.to dinner, any day of the week. A long lunch with friends, good wine
:21:39. > :21:45.and lovely food is one of the great reasons why we were put on this
:21:46. > :21:54.earth, I'm sure about that. What do you think? I love this. It is one of
:21:55. > :22:05.those lovely dishes the Greeks do so well. Now it's time to cook in my
:22:06. > :22:11.lovely kitchen on the island of silly. I dish that takes me back to
:22:12. > :22:15.when I was in my 20s. I remember it was particularly soothing after a
:22:16. > :22:36.night on the red Sea. So, I'm making one of the most
:22:37. > :22:44.famous Greek puddings ever, semolina custard wrapped in Filo Paulo
:22:45. > :22:49.Street, it is absolutely delicious. I cooked it for some friends of mine
:22:50. > :22:56.in Sydney and it was the star of the evening. I'm going to whip up the
:22:57. > :23:10.yolks with sugar and vanilla and fold in the whipped up white later.
:23:11. > :23:20.What I'm looking to do here is get a white and fluffy look. That will
:23:21. > :23:24.take about five minutes. That is the right consistency now. I'm going to
:23:25. > :23:36.add my semolina. That beckons the custard up. In that goes. I'm going
:23:37. > :23:38.to add that back into the milk and start cooking the custard until it
:23:39. > :24:01.thickens. That is really ready to go. I'm
:24:02. > :24:10.going to whisk egg white. When it goes on the oven it will be puffed
:24:11. > :24:18.up like a souffle. Now we just fold in the egg whites. What a difference
:24:19. > :24:25.between the traditional British custard pie, which I like, and the
:24:26. > :24:30.Greek. Fold in the edges of the Filo Paulo Street and this will give it a
:24:31. > :24:36.really satisfying crunch to the soft, sweet centre. When it comes to
:24:37. > :24:43.pies, the Greeks really know what they're doing. Plenty of butter on
:24:44. > :24:47.top so we get a nice lovely glaze when it comes out of the oven and
:24:48. > :24:52.then we can go straight into the oven. That will take about 40, 45
:24:53. > :25:00.minutes. It goes extremely well with orange syrup. Basically, dissolve
:25:01. > :25:04.about 400 grams of caster sugar in 200 millilitres of water and heat.
:25:05. > :25:11.Add the zest of three oranges and the juice of half a lemon. All you
:25:12. > :25:19.need now are thin slices of orange to make it look sublime. That's it.
:25:20. > :25:24.By now the pie is cooked and the semolina custard has a healthy
:25:25. > :25:30.wobble to it. That needs to cool until set and there you have it. It
:25:31. > :25:38.is the number-1 pudding throughout Greece.
:25:39. > :25:49.You can use semolina in lots of ways and I'm not talking
:25:50. > :25:52.about the old school lunch style dish with jam on the top!
:25:53. > :25:55.You can use it as a coating for frying and I'm going to use some
:25:56. > :26:00.to make deep fried squid served with a smacked cucumber salad!
:26:01. > :26:12.Have you had a smacked cucumber salad before? No! Camp don't. First
:26:13. > :26:18.we are going to talk about the coding. You can use polenta or
:26:19. > :26:23.semolina. It gives a coating to your squid. It is well worth having. A
:26:24. > :26:28.little pinch of chilli pepper, paprika, or cayenne pepper. We're
:26:29. > :26:35.going to make this coating for the squid. I need to know all about the
:26:36. > :26:47.fantastic, you are so busy right now. Bodyguard, you're going onto
:26:48. > :26:51.Sister Act, you're working on your next album. I cannot complain, and
:26:52. > :26:59.having the best time of my life at the moment. I'm finishing off
:27:00. > :27:07.Bodyguard in Eastbourne, and then we go to Monaco to finish off the whole
:27:08. > :27:13.tour. Then I start Sister Act at the end of July, we open up in Leicester
:27:14. > :27:23.and we take it to Monaco straight after. We're in Monaco do you do it?
:27:24. > :27:33.I cannot tell you. Look online. That is not a lot of time to learn! I'm
:27:34. > :27:37.learning the script at the time. S you must want to break into Sister
:27:38. > :27:49.Act whilst doing your current act. This is the thing! They are
:27:50. > :27:52.completely different characters. The director and choreographer for
:27:53. > :27:56.Sister Act give me a good tip. He said two hours a day is all you need
:27:57. > :28:02.to focus on the script and the songs, let go and go into the gym
:28:03. > :28:08.and do something to take your mind off it and then perform in the
:28:09. > :28:20.evening. It is difficult. It is full on. Obviously your role in the
:28:21. > :28:25.Bodyguard is iconic. I know, what an honour. They always warn you against
:28:26. > :28:31.singing these iconic songs, how does it feel to go up on stage? It is
:28:32. > :28:35.amazing, I remember when I was much younger and my mum did backing
:28:36. > :28:40.singing four Whitney Houston on top of the Pops. I never got a chance to
:28:41. > :28:46.meet her. My mum did. It was just an amazing feeling to know that she,
:28:47. > :28:52.that my mum got to work with her and now I'm doing her songs every single
:28:53. > :28:57.whites. -- every single night. I've was been a massive fan and I grew up
:28:58. > :29:08.listening to whip used. Such a privilege. It really is. Will it be
:29:09. > :29:20.sad to move on? It will be... Look, he is smashing it. We are smashing
:29:21. > :29:28.the cucumber. I'm great to give you a rolling pin and you will do this
:29:29. > :29:31.as well. The reason we smacked cucumber, they are literally falling
:29:32. > :29:39.apart in the studio here. You've done this before.
:29:40. > :29:46.We are tenderising this cucumber. You don't want to split it you
:29:47. > :29:51.definitely have the method there. I could be your assistant! I'm
:29:52. > :29:59.telling you. Once it is tender, you have to stop.
:30:00. > :30:04.Is it tender? Let me touch yours? I have 100 at the restaurant, you can
:30:05. > :30:10.come and work for me! Just take Alexandra! We have the cucumber that
:30:11. > :30:15.is smacked it is nice and tender. The reason is so that it takes on
:30:16. > :30:21.the pickling liquid. Take the cucumber, split it in half and take
:30:22. > :30:26.the seeds out. The cucumber has gone from a crisps texture into something
:30:27. > :30:30.a little more tender. It is an interesting technique. It is Chinese
:30:31. > :30:34.it is wonderful, as you get a lovely sweet and sour taste to the
:30:35. > :30:37.cucumber. It works well with the squid. That has had two minutes
:30:38. > :30:42.nicely cooked. Tumble it out. Drain it on the
:30:43. > :30:48.kitchen paper. This is almost ready to serve. Alexandra, I'm extradited,
:30:49. > :30:52.I love all of your songs. But tell me about the third album? I've been
:30:53. > :30:57.recording the third album since 2014. I was supposed to release it
:30:58. > :31:02.after The Bodyguard. It would have been this year but then I took on
:31:03. > :31:08.Sister Act. I could not promote the album and a tour at the same time.
:31:09. > :31:17.It is difficult! I have put the album on hold. Sister Act will
:31:18. > :31:23.finish at 2017, at some point, late 2017 and hopefully releasing the
:31:24. > :31:27.album then? So, 2017, we finish? Yes! There we
:31:28. > :31:35.go. There is me going on to 2018! I have
:31:36. > :31:40.problems. Giving myself mark work. So hopefully, I will be able to
:31:41. > :31:45.release the album then. But if the opportunity comes about that I
:31:46. > :31:49.cannot refuse, like Sister Act, you have to take it. It may never come
:31:50. > :31:55.back. The opportunity for Stister Act has been put here and I'm
:31:56. > :32:00.excited for a new challenge. That opens in Leicester at the 10th
:32:01. > :32:06.of July? Yes, at The Curve. Wonderful. You have to have
:32:07. > :32:16.favourite songs? What is it for Sister Act? Fabulous Baby.
:32:17. > :32:22.Can you sing it for us? I'm on vocal rest. I drink wine! Another on the
:32:23. > :32:31.show is Sister Act it is a beautiful song. A slow song, where Dolores
:32:32. > :32:36.realises she is loved by the nuns and takes that moment to realise and
:32:37. > :32:40.she appreciates their help. When you watch the show, you will come. You
:32:41. > :32:44.will be my guest. You will hear that song. I can't wait to perform it.
:32:45. > :32:49.I have not done it yet. Is there songs from the film? No!
:32:50. > :32:55.That's a good point it is all original music.
:32:56. > :32:58.There are no songs from the actual move Magee itself. So it is
:32:59. > :33:01.beautiful to hear it is original music. So I think people really
:33:02. > :33:07.enjoy it. Fantastic.
:33:08. > :33:14.We have to say a special hello to Polly Long. She is watching, so
:33:15. > :33:20.happy birthday, Polly! Maybe she can see Sister Act! Yes, come and see
:33:21. > :33:25.Sister Act. That is the birthday sorted! Yes,
:33:26. > :33:30.back stage, just tweet me. I will tweet you back.
:33:31. > :33:34.You answer your tweets? I do. I'm a woman of my words. But don't all
:33:35. > :33:44.start making names to say that they are Polly.
:33:45. > :33:48.Could you imagine! ?! There we go. This is our beautiful salt and
:33:49. > :33:52.chilli squid. . Amazing.
:33:53. > :33:55.This is great party food. Stuff you can serve up straight away.
:33:56. > :34:00.Really quick. You will have to tell me what you
:34:01. > :34:04.think, I will have some of the smacked cucumber! Oh, yeah!
:34:05. > :34:09.So what will I be making for Alexandra at the end of the show?
:34:10. > :34:12.It could be her food heaven, pad Thai and I've got a slightly
:34:13. > :34:14.untraditional but delicious version with chicken I could be making.
:34:15. > :34:17.I'll make a paste with garlic, coriander roots, red
:34:18. > :34:19.chilli and lime zest, add this to a wok with chicken,
:34:20. > :34:23.I'll toss in rice noodles with a beaten egg and season it
:34:24. > :34:26.with fish sauce, sugar and lime juice and garnish it with peanut
:34:27. > :34:30.Or it could be food hell, prawns and a spicy
:34:31. > :34:33.I'll cook tomatoes with celery, fennel and onion along with garlic,
:34:34. > :34:37.Then add fish stock and potatoes and cook it all gently before adding
:34:38. > :34:44.It's served with a nice piece of rustic bread.
:34:45. > :35:01.The boys are in Sweden and having a go at making the national dish -
:35:02. > :35:18.Meatballs are to Swedes, what sausages are to us - the best
:35:19. > :35:23.comfort food there is! So much so, that the famous yellow and blue
:35:24. > :35:30.furniture store, sells 1 billion of them every year! That's a lot of
:35:31. > :35:34.balls. But we are not going to flat-pack furnitureland for ours,
:35:35. > :35:43.oh, no, we are making our own, of course! Don't be feeled by the deer,
:35:44. > :35:50.we are not fooled by the venison. We are after a traditional ingredient.
:35:51. > :35:55.We are cooking wild boar meatballs! Yeah, proper meatballs to celebrate
:35:56. > :36:01.the game of Sweden. The Viking meatball, the Norse Gods, Frey and
:36:02. > :36:05.Freya. The wild boar was a symbol of power. The boar is important to the
:36:06. > :36:11.spirit as well as the belly. At the table of feast in Valhalla,
:36:12. > :36:18.after you have died, there is an endless wild boar to eat... Forever!
:36:19. > :36:24.Aye! But enough mythology, we have to buy mince.
:36:25. > :36:29.It is not just Vikings that have a taste for the wild boar. Today you
:36:30. > :36:36.can hunt for it in the forests, or in the supermarkets! Everybody loves
:36:37. > :36:43.meatballs. Like many things in life. It starts with onions. One, two...
:36:44. > :36:47.Thank you. Two onions chopped finally. I will
:36:48. > :36:50.cleave this into a million thousand and pieces.
:36:51. > :36:56.Fine dude, fine. And more. The onions will sweat like
:36:57. > :37:01.an English villager about to be raided by a Viking.
:37:02. > :37:09.What I find fascinating about the Vikings, is that they did the most
:37:10. > :37:16.amazing voyages and seamanship without GPS and engines. It was
:37:17. > :37:20.incredible. As readily available here, the boar
:37:21. > :37:26.must be culled readily but, beef and pork will do. Whatever you do add
:37:27. > :37:32.breadcrumbs. If gives the meatballs the springy
:37:33. > :37:39.texture. In go egg and anchovies.
:37:40. > :37:49.ABBA and anchovy. My, my, and they did not discuss much Money, Money
:37:50. > :37:55.Money! Along with the onions, anchovies and garlic, some cream and
:37:56. > :38:00.follow that with grated newing Meg, salt and pepper. Then, get
:38:01. > :38:07.squidging! Viccings did not use spoons. No. Marvellous. It is good,
:38:08. > :38:15.using hands makes it evenle distributed. And you could feel it
:38:16. > :38:19.as you go -- Vikings. Let your mate gently shape and
:38:20. > :38:23.tickle the meatballs in a frying pan.
:38:24. > :38:27.We have to try one. Just slightly pink in the middle.
:38:28. > :38:33.Perfect. Great. Now doubts Seasoning. Perfect, mate.
:38:34. > :38:37.But what makes them properly Swedish is the sauce.
:38:38. > :38:42.The meatballs are served with a white wine gravy and on the side
:38:43. > :38:46.some Lincoln berry jam. We are going traditional.
:38:47. > :38:53.Starting with the basic white sauce of butter and flour and we are
:38:54. > :38:56.adding a glass of white wine. Only, one, mind, the booze is
:38:57. > :39:03.expensive in Sweden. Fantastic.
:39:04. > :39:08.Then a litre of beef stock. Cook for five minutes. It is reduced,
:39:09. > :39:18.thickened, not a lump in sight. Beautiful. Now for the good stuff. A
:39:19. > :39:24.nice splash of cream and lovely home-made Lincolnberry jam. That is
:39:25. > :39:30.not mine. But it gives a sweet note to the gravy. Are you ready Mr King?
:39:31. > :39:36.I am, sir. Are you ready meatballs? Meatballs
:39:37. > :39:42.to the ready! We need fort fiction before we find the news of the test.
:39:43. > :39:47.That is the DNA test if we finally find out if either of us are
:39:48. > :39:53.Vikings. Sublime. Really old fashioned way to
:39:54. > :39:56.season with the anchovies and the old spice it works. So comforting
:39:57. > :40:02.and flavoursome. You will love it.
:40:03. > :40:06.Mate, I reckon we have nailed the key dishes of the Swedish smirk as
:40:07. > :40:12.board. But is it the food of our
:40:13. > :40:17.forefathers? It is time to unlock the secrets of our past.
:40:18. > :40:23.I will find out if I am a Viking or not... No, I'm going to find out if
:40:24. > :40:28.I am a Viking or not. You're not a Viking... ! We are
:40:29. > :40:36.going to find out whether WE are Vikings or not! To end this
:40:37. > :40:42.confusion, we have had our DNA tests done to establish who is a true
:40:43. > :40:47.Viking... This Viking malarkey is tiring.
:40:48. > :40:59.. It is knocking the hell out of my knees. We have come to Upsala. Home
:41:00. > :41:03.of the 1,000-year-old burial Viking mounds.
:41:04. > :41:11.The perfect setting to discover the results of our DNA tests.
:41:12. > :41:16.We are meeting a Viking expert and archaeologist.
:41:17. > :41:21.This looks a special place? It is, it is one of the senses of
:41:22. > :41:26.Vikingtomorrow. It is time to find out the results
:41:27. > :41:35.of our tests. I thought I may be a Viking given my
:41:36. > :41:41.Cumbrian lineage. Who are we? I think you are about to tell us it is
:41:42. > :41:51.a serious moment... I am indeed. I have the results. Shall we do Si
:41:52. > :41:59.first? Si... Yes? You are not a Viking.
:42:00. > :42:02.Really? You come from the Alpine regions of southern Germany,
:42:03. > :42:09.Switzerland and Italy. Italy is a good one, at least I know
:42:10. > :42:20.why I like chocolate, pasta and beer. Because I am part Swiss,
:42:21. > :42:26.Italian and German! Dave... ? Yes? You really are a Viking. 5% of the
:42:27. > :42:34.men on the Isle of Lewis have this mark. In England, the proceedency is
:42:35. > :42:38.tiny at just 0.1%. This is part of the Norse empire
:42:39. > :42:42.that stretches along the Scottish coast.
:42:43. > :42:45.I am standing on the tomb of my forefathers.
:42:46. > :42:50.Here we go. No point in being jealous.
:42:51. > :42:57.I am jealous. I am chuffed with that. I've come
:42:58. > :43:05.home. Oh, dear, Si, you are no Viking but
:43:06. > :43:08.I am. You can call me the mighty. Will you shut up!
:43:09. > :43:13.James Martin is indulging his sweet tooth again today.
:43:14. > :43:16.He's making a salted caramel banoffee cheese cake and serving it
:43:17. > :43:19.Tasty stuff! And will Alexandra be facing food
:43:20. > :43:21.heaven, my take on a pad Thai with chicken.
:43:22. > :43:24.Or food hell, prawns in a spicy shellfish and tomato soup.
:43:25. > :43:27.You can see what she gets at the end of the show!
:43:28. > :43:29.Ok, Frederick Forster it's your turn to cook.
:43:30. > :43:44.We are going to make a beautiful British spring lamb. That is with
:43:45. > :43:49.gnocchi and pesto. So we start with pesto.
:43:50. > :43:55.We have to talk straight away about just how incredible a chef you are.
:43:56. > :44:04.Starting your career with Raymond Blanc, going to work for Gordan
:44:05. > :44:12.Ramsey, winning a Roux scholarship. And a... I have had to dig this out
:44:13. > :44:16.of him earlier! I love cooking. I am passionate about what I do. You hope
:44:17. > :44:23.to be successful. That is how I view it. Nothing more than that.
:44:24. > :44:27.You are making the gnocchi. I am blanching this basil. Why do you
:44:28. > :44:32.blanch it? Because I want to take the harshness away but to keep the
:44:33. > :44:38.nice pigment of the greenness inside the basil. So you get a nice vibrant
:44:39. > :44:41.colour. It is really intense.
:44:42. > :44:44.Very much so. So the gnocchi, you baked the
:44:45. > :44:51.potatoes. So that they are nice and dry. Then
:44:52. > :44:59.I pass them. Adding salt, pepper, egg yolks and parmesan cheese.
:45:00. > :45:05.If you are making this at home? Without the instruments, what could
:45:06. > :45:14.you do? Just make a basic gnocchi, that works very, very well.
:45:15. > :45:20.What potatoes did you use? I have Desiree. It does not have a lot of
:45:21. > :45:23.water inside. We have British lamb. That supports the British farmers.
:45:24. > :45:32.That is important for me. Caramelise it. So get the fat rendered down.
:45:33. > :45:38.What colour? Nice and golden brown. The aubergines are cooking here. The
:45:39. > :45:41.gnocchi, with the potatoes and the grated parmesan cheese, the egg yolk
:45:42. > :45:45.inside. Gnocchi is a simple recipe? I think
:45:46. > :45:49.a lot of people think it is difficult to make at home. But it is
:45:50. > :45:54.very easy. I can hopefully demonstrate that. It is a great
:45:55. > :46:01.piece to have at home. It freezes well. It is a great vegetarian
:46:02. > :46:06.option and an alternative to potatoes. So technique that people
:46:07. > :46:16.can have at home, really. The restaurant you are cooking in,
:46:17. > :46:20.Pont, de la Tour. It is a great location?
:46:21. > :46:24.It is a wonderful place and team. Very iconic. Steeped in French
:46:25. > :46:30.history. It is basically French cuisine. Focussing on the provencal
:46:31. > :46:38.ingredients, seasonal ingredients. It is unfussy food. It is very good
:46:39. > :46:40.food, done well. Good ingredients. And in a nice setting.
:46:41. > :46:54.Mix that in nicely. The overlooking the Thames which is
:46:55. > :47:02.pretty spectacular. Yes, you've got to get if you've not been there. I'm
:47:03. > :47:11.looking for a do it. What Florida do you use? Did you use 00? I've got a
:47:12. > :47:16.normal plain flour but you can use that, buckwheat flour, wholemeal
:47:17. > :47:25.flour. There are many varieties you could use. What is the skill of
:47:26. > :47:31.gnocchi? Work with nice warm potatoes so it is not too gloomy,
:47:32. > :47:43.work fast, have big hands. That will always help. I'm not a gnocchi
:47:44. > :47:46.maker. Once you cut it into intervals, cook it quickly in
:47:47. > :48:05.boiling water. Place them straight in. Will you head to the pond the --
:48:06. > :48:12.Pont de La Tour? Absolutely. After rehearsals. I will definitely head
:48:13. > :48:23.down. It's a date! Lets get back to the cooking. On Twitter they are
:48:24. > :48:34.saying it is getting hot in here and it's not just the cooking. Let's get
:48:35. > :48:45.the wine. Can you pour me a glass as well?
:48:46. > :48:57.A good way to keep the wild garlic, you can make pesto out of it, freeze
:48:58. > :49:05.it down. It is a lovely, versatile ingredient. Very fragrant. Very
:49:06. > :49:09.flavoursome. All that good to the side. I don't know if I've done an
:49:10. > :49:15.incredible job. You've done good job. With the incredible line of
:49:16. > :49:20.places you've worked, serious pressure of cooking beside you. I
:49:21. > :49:25.would not say so. I've worked on a lot of good places and that has
:49:26. > :49:29.helped my career but apart from cooking I enjoy sports, and I must
:49:30. > :49:37.say hello to my son and nephew. I know they are watching. Keep working
:49:38. > :49:44.hard. Dreams do come true. Islay are already watching this? They've been
:49:45. > :49:51.watching since 5am. On Twitter they are asking where the lamb is from.
:49:52. > :49:55.It is from Norfolk. Beautiful, British land. A little bit of water
:49:56. > :50:09.inside. Just to take away the actual heat. I love the idea you are using
:50:10. > :50:13.pesto as salt. It is important. It dilutes the flavour a little bit.
:50:14. > :50:25.This could be a vegetarian dish. You don't need to put the meat in there.
:50:26. > :50:30.Honestly, it smells fantastic. The flavour is going on here, you've got
:50:31. > :50:38.pesto, you're adding sherry vinegar? A little bit. I'm going to add the
:50:39. > :50:43.gnocchi now. Give it a little bit of piquancy because the land is quite
:50:44. > :50:50.sweet. My mother used to teach me at home, cooking these dishes, we are
:50:51. > :50:54.from West Africa, Sierra Leone, so she showed me all these little
:50:55. > :50:59.techniques, so it is something very close to my heart. S can I ask you a
:51:00. > :51:06.question, you mention things being in season, is it something you
:51:07. > :51:11.always take advantage of? I think it is important, especially at the Pont
:51:12. > :51:16.de La Tour, it is all about cooking in season, they always taste a lot
:51:17. > :51:22.better. It is important, we always try to change things to suit the
:51:23. > :51:30.customer, something different. It is important to stay seasonal. This
:51:31. > :51:35.really is a dish that celebrates the seasons. The wild garlic is on the
:51:36. > :51:41.way but it is still there. You've got land to come out of the oven.
:51:42. > :51:49.You stay here. I will look like I'm busy. I think we should hand this
:51:50. > :51:54.over. A long has this been in the oven? Cooking for 11 minutes and
:51:55. > :52:05.then we let it rest for a further ten. Then we go. So, service, is
:52:06. > :52:15.that where we are at? This looks so wonderful. Lovely colours. You could
:52:16. > :52:23.easily recreate this at home. Absolutely. That is the beauty of
:52:24. > :52:29.this show. You can put this together. Is this the sort of dish
:52:30. > :52:35.you would tuck into? Absolutely, and it is about having fun in the
:52:36. > :52:43.kitchen, and love what you're doing. Experiment. I think it is great.
:52:44. > :52:54.Would you do a Greek version of land? Absolutely but that is a great
:52:55. > :53:00.version of it without. Just a little bit of olive oil to finish it off.
:53:01. > :53:04.Rack of new season lamb from Norfolk, with gnocchi, herbs,
:53:05. > :53:15.Provencal vegetables and your pesto. Spectacular. Right, it is time to do
:53:16. > :53:21.some tasting. I think you're hungry after watching that get cooked. It
:53:22. > :53:30.smells very Mediterranean in here. It is lovely. Absolutely. We can all
:53:31. > :53:41.go on holidays together now, you have a pop-up restaurant in France
:53:42. > :53:45.coming up? I do! On the Riviera. If that was a little bit to think for
:53:46. > :53:52.you we could do a couple of minutes but lovely that will do the job.
:53:53. > :54:15.Let's see what we have got to go with Frederick's fabulous lamb.
:54:16. > :54:21.Frederick's lamb dish is full of fresh, seasonal flavours, and I can
:54:22. > :54:26.just imagine eating it on a summer evening with a glass of chilled
:54:27. > :54:30.rose. Something like this elegant wine from France. But this recipe
:54:31. > :54:36.has a definite Italian field and with that in mind I've chosen a
:54:37. > :54:39.Tuscan red wine that not only tastes fantastic with the despot is also
:54:40. > :54:49.one of the best value wines I've come across in a long time. It is
:54:50. > :54:55.this bright and colourful Toscana Rosso. One thing to remember about
:54:56. > :54:58.matching food and wine is simple wines should not be overlooked
:54:59. > :55:05.because that simplicity is what is needed to allow the dish to take
:55:06. > :55:15.centre stage. That smells of black cherries and wild herbs. The
:55:16. > :55:20.tomatoes and the pesto have quite an impact here. Medium bodied fresh red
:55:21. > :55:25.like this is ideal to allow the flavours to come through. Plenty of
:55:26. > :55:30.typical Italian acidity here to offset the rich texture of the
:55:31. > :55:37.gnocchi. Finally, there's a lovely, savoury note that works beautifully
:55:38. > :55:41.with that tender rack of lamb. So, Frederick, it may be Italian and
:55:42. > :55:47.cost less than ?5 a bottle but I hope you'll agree it is a cracking
:55:48. > :55:54.match for your lovely lamb. What do we think of the wine? Gorgeous. It
:55:55. > :55:56.goes well with the lamb. I'm not a big drinkers are I've got to be
:55:57. > :56:03.careful but it certainly goes well with the lamb. Very robust. It goes
:56:04. > :56:09.really well with the new season lamb. You cannot go wrong with
:56:10. > :56:12.Norfolk lamb. A few people were asking if it was New Zealand lamb
:56:13. > :56:16.but it is new season lamb! So will Alexandra get food
:56:17. > :56:18.heaven, Chicken pad Thai? Or food hell, spicy prawn
:56:19. > :56:20.and tomato soup? You can find out after a sugar
:56:21. > :56:23.fix from James Martin. He's at home making a salted
:56:24. > :56:42.caramel banoffee cheesecake There are small scale food producers
:56:43. > :56:48.making sweet treats that are just the job for a classy desert and
:56:49. > :56:54.perfect for eating solo. One pioneer is introducing her goodies with a
:56:55. > :56:59.modern twist from a kitchen at home. My name is Serena and I have a
:57:00. > :57:09.business making different grown-up flourless cakes, Marantz, biscuits,
:57:10. > :57:15.brownies, mainly cakes. They are targeted at adults. I am much more
:57:16. > :57:27.about the actual taste, which I think is key. All the cakes have the
:57:28. > :57:32.basic ground Armond, sugar, butter and eggs, just made in slightly
:57:33. > :57:34.different ways. Every element added plays an important part in the final
:57:35. > :57:44.texture and flavour. The name, Pearl texture and flavour. The name, Pearl
:57:45. > :57:51.Groove, came from my mum and dad. My mum's nickname is pearly. She is
:57:52. > :57:56.very healthy, she has a sugar free diet. And my is Groover. We call
:57:57. > :58:04.them that because he just grooves around. I am making a whiskey ginger
:58:05. > :58:11.cake. The flavours added include single malt whiskey, wine...
:58:12. > :58:13.Sometimes I wake up and I think, I will try that tomorrow and see
:58:14. > :58:25.whether that works. Sometimes it never works. I don't think I get too
:58:26. > :58:28.flustered. Sometimes I'm a bit like, I've got to keep going at 100 mph
:58:29. > :58:36.and I don't have time to have a cup of tea but that's OK. I can't
:58:37. > :58:41.imagine myself doing anything else. I love it. I love having that risk
:58:42. > :58:49.and trying to see if whether it is going to work. When it does it is
:58:50. > :58:53.all-new and rewarding. If you have tasty produce like that where you
:58:54. > :58:59.live you could buy a pudding but once you've tried my indulgent
:59:00. > :59:06.recipe I think you will want to cook your own. It is quite difficult to
:59:07. > :59:11.think of a recipe where you can make one portion but there is one that
:59:12. > :59:16.I'll was for back on. My delicious chocolate and salted Caramilk and
:59:17. > :59:20.Offaly cheese cake takes the best bits of two classic deserts and has
:59:21. > :59:24.some fun with them. This is one you want want to share with anyone else.
:59:25. > :59:39.So Scott placated but trust me, it is really quick -- sounds
:59:40. > :59:43.complicated. This is really fool that cream cheese, then creme
:59:44. > :59:48.fraiche. There is a theme throughout this desert and it continues. Double
:59:49. > :59:54.cream. What the creme fraiche does is create the cheesecake taste.
:59:55. > :59:58.That's what you're looking for. That little bit of sharpness. You can
:59:59. > :00:01.flavour it with whatever you want but that's fundamentally your
:00:02. > :00:12.cheesecake done. I'm going to flavour mine with some vanilla. This
:00:13. > :00:13.vanilla pod comes from Madagascar,. You get what you pay for. Much
:00:14. > :00:17.larger ports. And in a nice setting.
:00:18. > :00:27.Mix that in nicely. Now, I'm going to flavour mine with
:00:28. > :00:32.salted caramel. You could make your own topping, by
:00:33. > :00:37.slowly boiling a can of condensed milk. But life is too short. I'm
:00:38. > :00:43.using the shop-bought stuff, which I think is just as good. I've been
:00:44. > :00:49.fortunate to be a pastry chef in many restaurants but that is pretty
:00:50. > :00:56.special! A pinch of salt. It has to be sea salt. You cannot
:00:57. > :00:59.make it with table salt. This is your salted caramel it will go
:01:00. > :01:05.perfect in this. What we do is we just add it into
:01:06. > :01:11.our mix. Just leave that to one side. That is
:01:12. > :01:19.nearly ready now. We can turn our attention to our bananas.
:01:20. > :01:25.Good to have a little bit left over... A pinch of sugar. Just a
:01:26. > :01:31.small amount. This is going to make a quick and simple caramel.
:01:32. > :01:37.Now, while that is happening, you can take the milk chocolate
:01:38. > :01:42.digestives. We are going to crush them up for our little base like
:01:43. > :01:49.that. I can then basically half mix this
:01:50. > :01:54.and you almost get a marbled effect. That's all we need.
:01:55. > :02:03.The sugar is nearly ready. In with the banana.
:02:04. > :02:07.A little knob of butter. Be careful with the sugar rolling it around in
:02:08. > :02:17.here it is hot. A touch of cream stop it is from cooking.
:02:18. > :02:27.-- stops it from cooking. Now what we really do is lift this
:02:28. > :02:32.off... Then you have this lovely toffee banana and the sauce to go
:02:33. > :02:45.with it. It is very quick. Then all we do now a grab a hot spoon.
:02:46. > :02:50.Put that on the side. A little grating... Really when it
:02:51. > :02:55.comes to desserts, I don't think there is such a thing as less is
:02:56. > :03:05.more. So a little grating of chocolate on the top.
:03:06. > :03:10.Not bad, that. Dessert for one. Done in probably only a few minutes
:03:11. > :03:16.with all of the ingredients. But it is when you taste that combination
:03:17. > :03:22.of the salted caramel and this cheesecake filling... That's good,
:03:23. > :03:26.that! Right, it's time to find out
:03:27. > :03:28.whether Alexandra is facing food heaven or food hell.
:03:29. > :03:30.So Alexandra, here's All these lovely ingredients,
:03:31. > :03:37.noodles, chilli, lime, bean sprouts, peanuts and eggs which I'll turn
:03:38. > :03:40.into a pad Thai with strips Or you could be having food hell,
:03:41. > :03:44.prawns along with mussels in a spicy soup made with these onions,
:03:45. > :03:47.tomatoes, potatoes paprika, garlic, white wine, chilli and fish stock.
:03:48. > :03:51.As the show is a little shorter than usual and we've not
:03:52. > :03:53.had our phone in today, we're letting fate decide
:03:54. > :03:55.what Alexandra's going to get. I have two special Saturday
:03:56. > :03:58.Kitchen wooden spoons. One is marked food heaven and one
:03:59. > :04:12.is marked food hell. The drum roll is early, that is
:04:13. > :04:28.OK, you have chosen... Heaven! Yes! You get to hold the spoon and smack
:04:29. > :04:34.us into shape if we get into trouble.
:04:35. > :04:38.Can I help? Yes. You are so lucky. Thanks.
:04:39. > :04:43.Fate is on your side, it will be a good show tonight. This is my
:04:44. > :04:50.version of pad Thai. This iscism to make. The guys are chopping. The
:04:51. > :04:57.quickest choppers. We have garlic, chilli and spring Ronnions.
:04:58. > :05:02.I will -- spring onions. When you are making pad Thai, coriander is a
:05:03. > :05:09.core ingredient. We are using the leaves and the stalks. I am taking
:05:10. > :05:15.these here to save them for garnish. Most people when making pad Thai or
:05:16. > :05:20.Asian ingredients tend to throw the stalks away but there is lots of
:05:21. > :05:24.flavour here. We are making a piece. Pad Thai relies on a really good
:05:25. > :05:30.piece. I'm going to make a piece.
:05:31. > :05:37.Frederick is going to make a piece, have you you seen those hands? Have
:05:38. > :05:42.you seen the buy crepes! Here there is so much flavour it will form the
:05:43. > :05:48.base of the piece. It is going straight into the pestle and mortar,
:05:49. > :05:54.the side of a small chide. Traditional pad Thai is am rand, we
:05:55. > :05:58.can't always get that, so I will use lime zest.
:05:59. > :06:03.It is not the same but easy to make at home. So lime zest and the juice
:06:04. > :06:08.to make the sauce. Have you made pad Thai? I haven't. I have always
:06:09. > :06:12.thought it was difficult to make. So it is interesting to see how you are
:06:13. > :06:15.doing it now. I can try to recreate it.
:06:16. > :06:24.It is a common dish. I love it. It is a treat to me, to
:06:25. > :06:30.be fair. But it is a favourite. You do it in your spare time!
:06:31. > :06:37.Darling, all of that spare time. You can employ the pesto smasher at the
:06:38. > :06:42.same time. That is me! You have soaked the rice noodles? Yes, but
:06:43. > :06:45.the in boiling water for five minutes and they are ready.
:06:46. > :06:51.Just drain them. This is going to be great.
:06:52. > :06:57.This is key to the pad Thai. A combination of fish sauce. Have you
:06:58. > :07:02.had that? I have. Have you smelt it? It is a good
:07:03. > :07:06.ingredient. It is awful. But it is wonderful. With the
:07:07. > :07:10.combination of the saltiness, the acidity of the wine and the
:07:11. > :07:14.sweetness of the sugar. How is the piece? I think we are
:07:15. > :07:20.there. I did this in rehearsal, there was
:07:21. > :07:26.so much noise. I think we can go a little more. OK.
:07:27. > :07:29.Maria is chopping up with the chicken. Normally I make it with
:07:30. > :07:35.prawns. But that is your food hell.
:07:36. > :07:38.So it is not traditional? There are variations.
:07:39. > :07:43.Sometimes you get chicken and prawns. I have had that before, I
:07:44. > :07:47.move the prawns to the side. So avoiding your hell! I like it.
:07:48. > :07:54.Alexandra was telling her that they make her sick.
:07:55. > :07:59.I'm not allergic. But my dad made amazing prawns, kept the shell on
:08:00. > :08:03.them. I though I would be cool and eat the prawns as him and his
:08:04. > :08:08.friends were doing. It made me throw up. It reminds me of a bad memory.
:08:09. > :08:13.So if I have a prawn dish, I have one prawn. But that is the limit.
:08:14. > :08:18.Well, you are glad we got heaven. Absolutely. I would have tried them.
:08:19. > :08:25.OK. Well that is good to hear. So if you were cooking this, fry off
:08:26. > :08:30.the piece. Add the prawns. You want the wok screaming hot. A good thing
:08:31. > :08:34.when people stir-fry at home... You add oil? Yes, a little oil.
:08:35. > :08:39.Flavourless oil. You need it hot as the minute you
:08:40. > :08:42.start to add the other ingredients, it will cool down the wok. So really
:08:43. > :08:47.hot, it keeps the temperature and the heat. That is essential.
:08:48. > :08:55.The chicken is in. The eggs? Yes, I will hold back on
:08:56. > :08:59.them. A good handful of spring onions and the beansprout. The
:09:00. > :09:04.prepare is coming together quickly now. A quick stir for it to be
:09:05. > :09:08.coated in the sauce. We are in business now. So we go in with the
:09:09. > :09:12.rice noodles. You go.
:09:13. > :09:17.It smells amazing. The minute you start making it, the
:09:18. > :09:23.kitchen smells incredible. A proper chef. It is what I need in
:09:24. > :09:28.my life. To impress the family. Absolutely. The noodles are straight
:09:29. > :09:35.in. Don't forget or skimp on the sauce. You want to add that. For it
:09:36. > :09:40.to bubble away until the sugar works in the mixture to caramelise down.
:09:41. > :09:46.If there is liquid in here, don't add the egg. Wait until it
:09:47. > :09:51.evaporates out. It will then be a concentrated flavour.
:09:52. > :09:56.Yes, bubbling it down it intensifies.
:09:57. > :10:05.If the noodles are not cooked, they will now. So be slightly al dente.
:10:06. > :10:10.So with are almost there. I have to take the opportunity to
:10:11. > :10:19.correct myself, the show starts on the 30 of July? Yes, 30th of July at
:10:20. > :10:26.Leicester The Curve. Not the 10th! No, I will be
:10:27. > :10:34.rehearsing! But I will not know my lines yet! So, the 30th of July. So,
:10:35. > :10:39.now, let's push this aside and get the eggs in. This is not the
:10:40. > :10:42.Omelette Challenge. You basically want to cook this out. Allowing it
:10:43. > :10:46.to set. So move it to the side. Off the fire
:10:47. > :10:56.as well. I didn't mean to do that.
:10:57. > :11:07.OK! See, I'm observing! Are you here next week to host? I can try. I'm
:11:08. > :11:12.available! I'm available! She's in Sister Act, that is in the evening,
:11:13. > :11:15.that is fine. We have time before Sister Act
:11:16. > :11:20.starts. We can, yes.
:11:21. > :11:24.Now, don't overcook the eggs but as you see it coming together, some
:11:25. > :11:28.people are weird about eggs. They don't like it undercooked.
:11:29. > :11:34.They have not seen the Omelette Challenge.
:11:35. > :11:41.You did not use all of the eggs? We didn't use all of the noodles. It is
:11:42. > :11:48.just enough to keep it moist. This is good. When you serve it out
:11:49. > :11:54.it does not look like much but it is about the garnish. The traditional
:11:55. > :11:59.pad Thai has lots of variations. This is simple, beansprout on the
:12:00. > :12:03.top. Peanuts, a nice bit of coriander and the key is that you
:12:04. > :12:07.basically toss it up before you start. That is a serious, serious
:12:08. > :12:11.pad Thai. That looks amazing. Well done, team.
:12:12. > :12:16.Awesome. I will grab the wine. Tuck in there.
:12:17. > :12:23.That is food heaven. Teemwork. A mission.
:12:24. > :12:26.To go with this, Susy has chosen an Alta Luna Gewurztraminer.
:12:27. > :12:36.It is from Marks Spencer. A good choice.
:12:37. > :12:41.How is it going, guys? Very good. Lots of flavours in there.
:12:42. > :12:46.Mmm! Hot, sweet, sour. Good job, Donal.
:12:47. > :12:52.Very good. Now I can have a glass of wine and sign off. And good luck
:12:53. > :12:59.tonight. Thank you very much.
:13:00. > :13:07.I Will Always Love You! And to you! I'm sorry, I know it has been a long
:13:08. > :13:14.morning! I will pour my own! No, that is for you! Cheers! Cheers!
:13:15. > :13:17.Enjoy. Enjoy. Right, lads.
:13:18. > :13:20.Well that's all from us today on Saturday Kitchen Live.
:13:21. > :13:23.Big thank you to Frederick Forster , Maria Elia, Alexandra Burke
:13:24. > :13:31.We had a great show. Really good fun. Thank you for
:13:32. > :13:32.having us. Thank you for coming!
:13:33. > :13:36.All the recipes from the show are on our website.
:13:37. > :13:44.Next week Angela Hartnett is hosting but she doesn't have to get up
:13:45. > :13:49.as early because the show is back to its normal time of 10am.
:13:50. > :14:00.Trooping the Colour is next so enjoy the celebrations wherever
:14:01. > :14:03.who want to show us how good they are in the kitchen.