:00:08. > :00:18.Good morning. It may be turning cold outside but we've got plenty
:00:18. > :00:33.
:00:33. > :00:38.of sizzling hot cooking to warm you up. This is Saturday Kitchen Live!
:00:38. > :00:41.Welcome to the show. Cooking with me in the studio are two men with
:00:41. > :00:46.very contrasting culinary styles. The first serves up award-winning
:00:46. > :00:52.modern European food in his South London restaurant, Trinity. It's
:00:52. > :00:56.Adam Byatt. Next to him is a new face to Saturday Kitchen. His menu
:00:56. > :00:58.of innovative Asian street food is winning him one or two awards too!
:00:58. > :01:07.From the London's Spice Market restaurant, it's Peter Lloyd. Good
:01:07. > :01:11.morning to you both. Adam, you are firing off, you have a chicken.
:01:11. > :01:19.Whether will you doing with it? classic coq au vin with parsley
:01:19. > :01:25.mash. I thought it would be a lovely winter warmer. Simple.
:01:25. > :01:30.Sounds good. An interesting way of flavouring the potato? It should be
:01:30. > :01:40.good. Peter, can you follow that? We are
:01:40. > :01:40.
:01:40. > :01:46.doing black pepper prawns with oven dried pineapple. Now, hi ckoma?
:01:46. > :01:50.That is a sweet root vegetable. It is similar in texture to a potato
:01:51. > :01:54.and apple. So, two tasty-sounding recipes to
:01:54. > :01:57.get you going and we've also got a hearty helping of food from the BBC
:01:57. > :01:59.archive. As usual we've got Rick Stein but there's brand new
:01:59. > :02:01.Saturday Kitchen episodes of Raymond Blanc and Celebrity
:02:02. > :02:04.Masterchef. Now our special guest today became a cricketing legend
:02:04. > :02:07.when he captained England to victory over Australia in that
:02:07. > :02:11.unforgettable Ashes series of 2005. More recently it was his dancing
:02:11. > :02:21.skills that caught our eye as he battled all the way to week nine of
:02:21. > :02:21.
:02:21. > :02:27.Strictly Come Dancing. Welcome to Saturday Kitchen, Michael Vaughan.
:02:27. > :02:30.What is it about you cricketers and dancing? I don't know. Darren were
:02:30. > :02:36.on the show, whether he won it. Then Mark Ramprakash. He did the
:02:36. > :02:40.show and won it. My saving grace was Phil Tufnell! Everyone was
:02:40. > :02:44.saying you will be able to dance like them all.
:02:44. > :02:49.But I said, Phil Tufnell has my style of dancing.
:02:49. > :02:58.But out of the series, this year was tough? It is always difficult.
:02:58. > :03:04.You did it with Colin Jackson, the athlete. I did it with Mr Smith,
:03:04. > :03:10.the gymnast. He was doing somersaults! You know
:03:10. > :03:18.that the worst thing is the outfits, the spray tan and then you get the
:03:18. > :03:21.abuse from Craig Revel Horwood. Well, there we go, so at the end of
:03:21. > :03:24.today's programme I'll cook either food heaven or food hell for
:03:24. > :03:26.Michael. It'll either be something based on your favourite ingredient,
:03:26. > :03:30.food heaven, or your nightmare ingredient, food hell. It's up to
:03:30. > :03:39.our chefs and a few of our viewers to decide which one you get. So,
:03:39. > :03:44.what ingredient would your idea of food heaven be? Beef. Meat and
:03:44. > :03:49.potato pie! What about the dreaded fell? It is Moroccan spicy dishes.
:03:49. > :03:52.I have never been into the spicy stuff.
:03:52. > :03:55.There you go, so, it's either beef or a Moroccan style tagine for
:03:55. > :03:59.Michael. For food heaven I'm going to do something I think most of us
:03:59. > :04:02.would put in our list of favourite dishes, a beef and ale pie. The
:04:02. > :04:05.beef is braised in the ale along with onions, shallots, carrots,
:04:05. > :04:08.mushrooms and beef stock. I'll add some fresh thyme, top it with puff
:04:08. > :04:14.pastry and serve it with some mushy peas on the side. Or Michael could
:04:14. > :04:17.be having food hell, a Moroccan style lamb tagine. I'll slowly cook
:04:17. > :04:20.lamb shanks in chicken stock along with chopped tomatoes, onions and
:04:20. > :04:25.garlic. Then add loads of spices, cinnamon, honey, dried apricots,
:04:25. > :04:35.almonds and a little saffron. It's served with a bulgur wheat
:04:35. > :04:38.tabbouleh. Well you'll have to wait until the end of the show to find
:04:38. > :04:46.out which one Michael gets. If you'd like the chance to ask a
:04:46. > :04:50.question on the show then call: A few of you will be able to put a
:04:50. > :04:53.question to us, live, a little later on. If I do get to speak to
:04:53. > :04:57.you I'll also be asking if you want Michael to face either food heaven
:04:57. > :04:59.or food hell. So start thinking. Right, let's cook and up first is a
:04:59. > :05:02.man whose restaurant couldn't be nearer to the Saturday Kitchen
:05:02. > :05:12.studio but that's not why we invite him on. It's for his brilliant
:05:12. > :05:12.
:05:13. > :05:17.recipes of course. It's Adam Byatt. Your restaurant is Trinity, is this
:05:17. > :05:24.something that you have on the menu? No. But it is something that
:05:24. > :05:30.I do from time to time. So this is classic cooking with a
:05:30. > :05:35.twist? In the end we add a little interest to it. So, this should
:05:35. > :05:39.feed four people really well. 13 portions? Well if you cut it, I
:05:39. > :05:40.don't think that people maximise the chicken. So I will show you the
:05:40. > :05:45.the chicken. So I will show you the different cuts.
:05:45. > :05:51.You are running a cookery experience with Fernando de la Rua
:05:51. > :06:01.Junior? That's right. I started the cookery schoolmaster class
:06:01. > :06:07.experiences with Fernando de la Rua. -- Michelle Roux.
:06:07. > :06:11.It is teaching people lots of the classic stuff. I love all of that.
:06:11. > :06:15.We should definitely be cooking more like that it is a busy year.
:06:15. > :06:21.The restaurant is certainly keeping me off the streets.
:06:21. > :06:27.So, we have five portions so far. You don't use the wing tips?
:06:27. > :06:33.and there we have the legs. This is a dish you learned at college. Or
:06:33. > :06:39.certainly a skill you learn at college? It is a classic, yeah.
:06:39. > :06:45.Trim it up nicely. There is a lot of this stuff, forgotten skills,
:06:45. > :06:49.that we should be doing more of. If you know how to joint a chicken
:06:49. > :06:53.properly, you get more out of it You were chopping through the
:06:53. > :06:58.knuckles? Yes. It is all through the seam, the
:06:58. > :07:02.cartlidge. So nothing through the bones. There, it is clean on the
:07:02. > :07:08.end. Looking good so far? I think you
:07:08. > :07:14.two have done this before! Right, we have the veg there. You wanted
:07:14. > :07:18.to do the parsley? We are going to make chlorophyll. So we extract the
:07:18. > :07:21.green from the parsley by blending out the water. It sounds odd but it
:07:21. > :07:28.is fantastic. We do it all of the time.
:07:28. > :07:32.Just the parsley tops, yeah? Yes. No stalks. Then the last piece is
:07:32. > :07:37.the chicken oyster. So there are the 13 pieces there.
:07:37. > :07:43.Of course, that is the piece underneath. There are the 13 bits.
:07:43. > :07:50.Yes with the oysters as well. They are lovely. Don't discount those!
:07:50. > :07:55.They go into the bowl with the veg. Some red wine.
:07:55. > :08:00.You always put that on what I start talking! Now, coq au vin does not
:08:00. > :08:06.have to be with red wine it can be with white wine? It can be but I
:08:06. > :08:11.have never really done that. I have only ever done it with red.
:08:11. > :08:18.Peppercorns in there. Lovely herb, then in the fridge for 24 hours to
:08:18. > :08:24.get a deep flavour into the chicken. Let's pop that in there.
:08:24. > :08:29.Right I have mashed potato you want me to do. Do you want me to saute
:08:29. > :08:34.off the onions too? Yes. We are going to make a nice, simple
:08:34. > :08:40.mash. So this chlorophyll flavours the
:08:40. > :08:50.potatoes? That's it. Then what? Fas through a sieve?
:08:50. > :08:53.
:08:53. > :08:58.pass it through a fine sieve. Put it into a pan. Bring it up to
:08:58. > :09:05.the boil. As it heats up, it separates the chlorophyll from the
:09:05. > :09:10.water. The water is just a vehicle to blend it. Put it into a pan now
:09:10. > :09:16.this chicken. Draining off the chicken. So, all of the juice goes
:09:16. > :09:24.in here? Yes, straight in the pan. Bring it up to 80 degrees. You will
:09:24. > :09:28.see that it splits. Let's season the chicken nicely. It
:09:28. > :09:33.take as little bit of time. The coq au vin, you have to take your time
:09:34. > :09:40.doing it. But it is a lovely thing. It is my
:09:40. > :09:45.son's favourite dish. It is a classic that is on the menu
:09:45. > :09:51.of every brasserie in France but we don't see it so much over here.
:09:51. > :09:57.It is a really delicious thing to eat. When it is cold outside and
:09:57. > :10:03.wintery, what you want to eat is a lovely coq au vin. There we go. The
:10:04. > :10:09.parsley mash adds another dimension to it. Put the potato through a
:10:09. > :10:17.ricer and put it into a pan and almost boil the potato up.
:10:17. > :10:24.Then we have a classic garnish. Baby onions, pancetta, then we are
:10:24. > :10:29.going to add the mushrooms to that when it is nicely fried.
:10:29. > :10:34.Keep whisking the chlorophyll or it will stick on the bottom. It feels
:10:34. > :10:38.like a bit of a faf but it is useful. We use it in the mash but
:10:38. > :10:43.also put it into the pasta. It makes great vine grets. It is
:10:44. > :10:48.something that I learned at the Square. Many years ago.
:10:48. > :10:58.That is Bill Howard's place? Yes, many years ago.
:10:58. > :10:58.
:10:58. > :11:04.It goes like a puree? Yes. Now we brown off the chicken and
:11:04. > :11:08.with the sugar in the red wine it will caramelise really nicely.
:11:08. > :11:18.If you would like to put questions to the chefs today, call this
:11:18. > :11:24.
:11:24. > :11:28.number: You can put your questions to us,
:11:28. > :11:35.live, a little later on. Now you can see that this is
:11:35. > :11:42.starting to split? Yes. To keep this, the best thing to do
:11:42. > :11:47.is pour it over ice into here. It will chill it. You want to keep it
:11:47. > :11:50.nice and green over ice but we are using it straight away. So pour it
:11:50. > :12:00.through there. The water goes through the bottom
:12:00. > :12:05.and all of the chlorophyll, the green bit, stays in there.
:12:05. > :12:11.So you end up with the clear water in there? Yes. There is a little
:12:11. > :12:17.bit of time to wait. We have a few hours, don't we? Luckily, we have
:12:17. > :12:22.got this! That's what you have if you leave it to sit? Yes.
:12:22. > :12:28.So, we have browned the chicken off. Take it out of the pan nicely.
:12:28. > :12:32.Because of the cutting of the chicken like that, it allows us to
:12:32. > :12:42.end up with 13 pieces that cook at the same time. That's why you cut
:12:42. > :12:43.
:12:43. > :12:53.it like that. Into the pan goes the vegetables.
:12:53. > :12:53.
:12:53. > :12:58.We are not going to serve the veg, we are just using to -- it to
:12:58. > :13:03.flavour the dish. So you use the green chlorophyll to
:13:03. > :13:09.flavour the mash? Yes, it is not just aesthetic to make it look
:13:09. > :13:18.green. It really tastes of parsley it is beautiful. What you want with
:13:18. > :13:23.red wine, sorry, just brown the veg and now in goes the red wine but
:13:23. > :13:28.that parsley flavour with the red wine flavour from the chicken, it
:13:28. > :13:35.goes really well. Now, importantly here we are using
:13:35. > :13:42.the same pan. Reducing the wine down to a syrup.
:13:42. > :13:47.I will not get time to do it today, but reduce it down to a syrup.
:13:47. > :13:53.Caramelising the veg. Back in goes the chicken. So imagine that goes
:13:53. > :14:03.all the way down to a sticky syrup. Pop the chicken back in. As it is
:14:03. > :14:06.
:14:06. > :14:11.cut the same size... There we go diplomat -- it should go and cook
:14:11. > :14:21.at the same time. And in goes the chlorophyll to the
:14:21. > :14:22.
:14:22. > :14:27.mash. This turns green. The Incredible Hulk. Like mushy
:14:27. > :14:34.peas? A bit like that. Now in goes the stock. Up to the level of
:14:34. > :14:42.chicken and no more. Take a parchment piece of paper to make a
:14:42. > :14:48.cartouche. Put it in the oven at 180 degrees,
:14:49. > :14:58.no lid so that you get the reduction.
:14:58. > :15:08.Now this one has a lid on it. Lovely. Into here now if we lift
:15:08. > :15:19.
:15:19. > :15:27.out the paper and pop the chicken into here.
:15:27. > :15:36.Get the garnish in there. In goes the sauce. I am going to quickly
:15:36. > :15:41.chop some parsley. So this is serving four people,
:15:41. > :15:51.even with the 13 pieces of chicken? Absolutely. They are all cooked the
:15:51. > :15:56.
:15:56. > :16:01.same size. A lovely thing to eat on a cold day.
:16:01. > :16:10.So take the mash on to the plate like that
:16:10. > :16:18.Put a hole in the middle for the gravy.
:16:18. > :16:25.A couple of pieces go on. A piece of breast, a piece of leg.
:16:25. > :16:31.And the classic garnish that goes so well, the onions, mushrooms and
:16:31. > :16:36.bacon. Yes, it is a classic. Really earthy
:16:36. > :16:40.and wintry. Add in some gravy.
:16:40. > :16:44.There we go. Some of that in there.
:16:44. > :16:53.So remind us of that again? That is coq au vin with parsley mash.
:16:53. > :17:03.How good does that look? It looks fantastic sha I know it will taste
:17:03. > :17:08.great as well. Dive into that.
:17:08. > :17:17.Dive into that. Very good.
:17:17. > :17:21.In the oven you cooked it gently? Yes, 180 degrees, 40 minutes,
:17:21. > :17:25.reduce down the sauce to get all of that stickiness.
:17:25. > :17:31.And what do you think of the mash? Very nice.
:17:31. > :17:36.Everyone is happy here, but we sent our wine expert, Peter Richards. He
:17:36. > :17:41.is at sea off the coast of Hampshire, but help is at hand for
:17:41. > :17:46.him, but let's see what he has chosen to go with Adam's
:17:46. > :17:52.spectacular coq au vin. I'm arriving in Lymington in style,
:17:52. > :17:57.courtesy of the fine volunteers of the RNLI, but now it is time to get
:17:57. > :18:04.out of this gear and into the shops to find some great wines to go with
:18:04. > :18:08.today's dishes. Adam's coq au vin is a classic dish
:18:08. > :18:14.but with a brilliant twist. So we have to find something in the same
:18:14. > :18:20.spirit. Now, it is a hearty chicken stew, coq au vin, with red wine. So
:18:20. > :18:26.let's stick to a French red, but nothing too pricey like this
:18:26. > :18:30.Margaux. This is a dish that speaks of the countryside, of rusty, rural
:18:30. > :18:34.pleasures, rather than fancy finery. What we need is something off the
:18:35. > :18:44.beaten track. Something to surprise and to delight us. For that I have
:18:45. > :18:46.
:18:46. > :18:52.the sensational Galien Gaillac 2009. France is full of beautiful nooks
:18:52. > :18:58.and crannies, making underrated and undervalued wine. This is a brailt
:18:58. > :19:05.example. It is from the Gaillac region. It is delicious. You just
:19:05. > :19:08.have to smell it to see that it pack as punch it is gutsy and
:19:08. > :19:14.heart-warming, perfect for the coq au vin. It is savoury to work well
:19:14. > :19:19.with the mushrooms and the bacon and the lovely sauce and like all
:19:19. > :19:23.good French reds, it is not overblown. There is a freshness
:19:23. > :19:28.here, to tie in nicely with the thyme and the bay and the parsley
:19:28. > :19:34.mash. So, a wine to warm the cockels and to caress the taste
:19:34. > :19:43.buds, just like your coq au vin. Enjoy! We certainly are. That is a
:19:43. > :19:49.bargain that? Yes, really great. A full-body wine to go with that.
:19:49. > :19:53.�7.50. A bargain. Happy with that? The parsley makes a difference?
:19:53. > :19:57.have used the same technique in our restaurant. It is great also with
:19:57. > :20:03.the pasta. Coming up, our other Peter makes
:20:03. > :20:05.his first dish on Saturday Saturday Kitchen, tell us what it is again?
:20:05. > :20:10.We are doing black pepper prawns with oven dried pineapple.
:20:10. > :20:15.First, though, it is time to head over to Cambodia for a slice of
:20:15. > :20:25.life from Mr Rick Stein, today, he's got a luverly bunch of
:20:25. > :20:26.
:20:26. > :20:36.coconuts but now I'm off to change journey in South East Asia will
:20:36. > :20:38.I wouldn't go as far as that, but I recall a saying from the South Pacific which said,
:20:38. > :20:40."A man who plants a coconut, plants food and drink, vessels and clothing,
:20:40. > :20:43."a home for his family and a heritage for his children."
:20:43. > :20:46.'And coconut is also the foundation of this lovely dish
:20:46. > :20:49.'made predominantly with pork and pineapple.
:20:49. > :20:52.'First of all I chop some shallots and galangal which
:20:52. > :20:57.'I've recently seen in supermarkets- at home, as well as Asian delis.'
:20:57. > :21:01.Well, this is fresh turmeric, and I must say it's a bit of a revelation to me.
:21:01. > :21:03.I'm just used to using the powered stuff.
:21:03. > :21:06.It's so wonderfully fragrant.
:21:06. > :21:10.It's the main constituent of the Cambodian curry paste called krung,
:21:10. > :21:13.the other being lemon grass.
:21:13. > :21:16.One of the things I've really learnt about my journey through the Far East
:21:17. > :21:21.is that these pastes are so important.
:21:21. > :21:28.You've got krung in Cambodia, you've got various different pastes in Thailand
:21:28. > :21:31.like paste for curry, red curry paste, green curry, Thai curry paste.
:21:31. > :21:34.In Indonesia you've got basa gaday,- the basic curry paste they use everywhere,
:21:34. > :21:39.and in Malaysia, such things as laksa paste, and they're all different.
:21:39. > :21:43.The trouble with turmeric is that you walk around for days with yellow fingers.
:21:43. > :21:47.It looks like you're a chain smoker.
:21:47. > :21:51.'All this lemon grass, lime zest, kaffir lime leaves, chilli, galangal
:21:51. > :21:57.'and turmeric all go into my trusty food processor, along with a drop of water, some salt
:21:57. > :22:01.'and, of course, the all important shrimp paste.
:22:01. > :22:07.'In Cambodia they use a mortar and pestle, but that would take a long time to pound down into a paste.
:22:07. > :22:16.'This, after all, we are in the West, is the quick way of going about things.
:22:16. > :22:19.'Oh, well, plainly taking your time is the best thing,
:22:19. > :22:23.'and cooking should never be rushed.'
:22:23. > :22:27.I have to admit I made a bit of a mistake, apart from burning out my grinder.
:22:27. > :22:31.I've also cut the lemon grass too long and it's really woody.
:22:31. > :22:33.The reason I did that was because in Cambodia
:22:33. > :22:35.they use the whole thing,
:22:35. > :22:39.but it's not as dry, I think, but we all live and learn, even me!
:22:39. > :22:43.'Now I grate the fresh coconut which is so important in this dish.
:22:43. > :22:49.'It gives a lovely, subtle background flavour and thickens the sauce.
:22:49. > :22:54.'Fry off the pork, which is cubed leg meat and very lean.'
:22:54. > :22:58.Interestingly, people don't like the idea of pork stews, but when you come to pork curries,
:22:58. > :23:02.anything with lots of spice in it, it's a whole different matter.
:23:02. > :23:06.They use pork a lot in South East Asia.
:23:06. > :23:12.I think the point is that because there is so much of an aromatic flavour going with it,
:23:12. > :23:16.it works a treat. But also,
:23:16. > :23:19.anything sharp works really well with pork,
:23:19. > :23:24.so the fact that there's lots of pineapple in this makes it very satisfying.
:23:24. > :23:29.I'm using grated coconut to thicken the curry at the end.
:23:29. > :23:34.'The secret to all this cooking in this part of the world is the curry paste.
:23:34. > :23:39.'It transfers any cut of meat or fish into something exotic.'
:23:39. > :23:43.I must say I'm very happy about this, cos I was a bit worried about that lemon grass,
:23:43. > :23:48.that it hadn't been pulverised enough in the mortar and pestle.
:23:48. > :23:53.I think it looks quite rugged, it looks quite, dare I say it, sort of blokey, you know.
:23:54. > :23:58.I don't like things too neat and tidy.
:23:59. > :24:03.So after an hour, the pork should be nice and tender.
:24:03. > :24:07.That looks extremely nice, and it's smelling wonderful,
:24:07. > :24:10.so now, going to add the grated coconut.
:24:10. > :24:13.'You don't need a lot of it, but as I said earlier,
:24:13. > :24:17.'you can see how it binds the dish together, and it tastes so good.'
:24:17. > :24:22.Well, these are tiny aubergines, but they're still quite unusual in the UK.
:24:22. > :24:26.I have to say I got these in St Austell of all places.
:24:26. > :24:28.Things are changing!
:24:28. > :24:32.They're very good in stews and also the little tiny ones, you might have seen them,
:24:32. > :24:35.they're called pea aubergines, partly because they're so small,
:24:35. > :24:38.and also they're a lot firmer than normal aubergines.
:24:38. > :24:43.I'm just gonna put them in the curry and they'll be done in about ten minutes.
:24:43. > :24:48.'These little aubergines are really nutty and they stay firm, in contrast to the pineapple,
:24:48. > :24:53.'which softens and gives so much sweetness to the dish.
:24:53. > :24:55.'I suppose you could use tins of it,
:24:55. > :24:58.'but they're so easy to buy fresh
:24:58. > :25:00.'and they make the kitchen smell so good.
:25:01. > :25:03.'And now coconut milk.'
:25:03. > :25:07.People often ask me what's the difference in Cambodian food, what makes it so special?
:25:07. > :25:09.And this dish I think says it all.
:25:09. > :25:15.It's incredibly fragrant, it's really rich in turmeric, that yellow colour is lovely.
:25:15. > :25:20.But actually it's not particularly hot and that is a very typical characteristic of Cambodian food.
:25:20. > :25:23.They always serve lots of chilli, of course,
:25:23. > :25:26.but the dishes themselves are not searingly hot.
:25:26. > :25:29.But it's very fragrant, and I think if you compare this
:25:29. > :25:35.with something like a curry from Northern India, this is just light and sort of flowery.
:25:35. > :25:38.The other thing of course, are the other ingredients.
:25:38. > :25:41.The coconut, those little aubergines and the pineapple.
:25:41. > :25:45.I'm gonna finish off with some tamarind, fish sauce and palm sugar.
:25:45. > :25:55.Everything actually that grows in Cambodia.
:25:55. > :25:56.
:25:56. > :25:57.Take a little bit more.
:25:57. > :25:59.It's a very concentrated fish sauce
:25:59. > :26:01.so I probaly don't need to put much more in,
:26:01. > :26:03.about another teaspoon.
:26:03. > :26:06.Now for some palm sugar.
:26:06. > :26:12.Always get that combination of sweet and sour in, both Thai, Vietnamese and Cambodian cooking.
:26:12. > :26:17.Probably about a couple of teaspoons, maybe a bit more, I'm just guessing it.
:26:17. > :26:22.'The tamarind has a acid flavour which adds so much fresh tartness to the dish.
:26:22. > :26:25.'I'm using the sieved pulp without the seeds.
:26:26. > :26:30.'It's such an important part of the cooking in the Far East.'
:26:30. > :26:35.One final taste, I'm just gonna put some basil in after this.
:26:35. > :26:37.It's heaven, and it's just so simple,
:26:37. > :26:40.this sort of food, because it's just
:26:40. > :26:43.a combination of the fish sauce, the tamarind and the sugar.
:26:43. > :26:48.It's easy, that's what's so nice about South East Asian food,
:26:48. > :26:50.it is so easily put together.
:26:50. > :26:57.Anyway let's get the basil in there now and we're done.
:26:57. > :27:01.'All that's left now is to allow these fresh leaves to wilt into the dish.
:27:01. > :27:05.'There's an old saying that you should always tear basil and never cut it.
:27:05. > :27:08.'I think it's because steel blackens the cut edges.
:27:08. > :27:11.'I'm using holy basil here.
:27:11. > :27:17.'With its incense-like smell, many people consider it to have religious significance.
:27:17. > :27:20.'Finally, because it's a mildly spiced and fruity curry,
:27:20. > :27:30.'I add a few little red jewels of finely chopped chilli, and that's it.
:27:30. > :27:37.
:27:37. > :27:37.Thanks
:27:37. > :27:39.Thanks Rick.
:27:39. > :27:42.Thanks Rick. That
:27:42. > :27:52.Thanks Rick. That curry would be perfect for warming you up this
:27:52. > :28:00.
:28:00. > :28:03.weekend. Now for this morning's masterclass I'm going to show how
:28:03. > :28:11.to make a classic Italian dessert, a panna cotta. And I'm going to use
:28:11. > :28:14.an ingredient that's just come into an ingredient that's just come into
:28:14. > :28:21.season, the blood orange! First of all, warm up some milk in the pan.
:28:21. > :28:28.I will do this with a buttermilk. There is an acidity that works
:28:28. > :28:35.really well with the panna cotta. So we warm up the cream. There is
:28:35. > :28:40.now time to add the flavouring, you could add vodka but I'm using
:28:40. > :28:44.vanilla. I am using also blood oranges. They are coming into
:28:44. > :28:51.season. They are fantastic. Look at the colour of these of the all we
:28:51. > :28:57.are going to do is to in fuse... See that? We can infuse the cream
:28:57. > :29:02.in the blood oranges and the vanilla. You can actually dry the
:29:02. > :29:07.blood oranges out and pop the peel in. It is a great way to keep this
:29:07. > :29:15.for Christmas this year, you can infuse that as well.
:29:15. > :29:19.Then we add sugar. All we do is basically warm this up.
:29:19. > :29:24.The thickening agent of this is gelatine. We have to soak this in
:29:24. > :29:29.cold water like that. It goes soft when it's been in the cold water.
:29:29. > :29:35.We are using that into there. So it is dissolving.
:29:35. > :29:40.Let's get a whisk. Whisk this all together with the gelatine in.
:29:40. > :29:50.Then all we do is throw in the buttermilk.
:29:50. > :29:51.
:29:51. > :29:57.It adds a little bit of acidity to it. We are not boiling it but
:29:57. > :30:04.warming it. That's it. Now just pour this
:30:04. > :30:10.through the sieve to get rid of the orange and everything else. Then
:30:10. > :30:17.you can set it as a piece like that or take this and pop it into the
:30:17. > :30:22.moulds and there is your panna cotta. Done. Easy as dancing, isn't
:30:22. > :30:27.it? Simp! We pop that in the fridge and leave it for a good couple of
:30:27. > :30:32.hours. I will serve that with a lovely little rhubarb and some of
:30:32. > :30:37.this blood orange. Now you were busy before Christmas but it gets
:30:37. > :30:42.busier after? It does with the tour! Tell us about the tour. I
:30:42. > :30:48.actually took part in the tour, so I know what will happen? Well,
:30:48. > :30:52.we've been rehearsing, it is, you know from the rehearsals, it is
:30:53. > :30:58.interesting to see the group dances. There is a pecking order of where
:30:58. > :31:03.you are set in terms of the dancing ability. Phil Tufnell is on the
:31:03. > :31:07.tour. And Jason from Australia. A great,
:31:07. > :31:14.lovely chap is helping us with the dancing. Straight away he said you
:31:14. > :31:19.are at the back. We have worked it out that most of the arena is on
:31:19. > :31:25.three sides, the fourth side is black canvas. Me and Phil will
:31:25. > :31:27.finish the dancing, clapping and clearing to the black canvass,bound
:31:27. > :31:34.about 30 yards behind everybody else.
:31:34. > :31:38.So the secret is to be at the back. Walking out on the Ofl is one thing
:31:38. > :31:43.but walking out for the Strictly Come Dancing dancing theatre, you
:31:43. > :31:50.are like that, tiny. Parts of your anatomy shrink. You
:31:50. > :31:54.have no control over it, but it is the most amazing experience. People
:31:55. > :31:59.don't realise how into it you get. This year was incredible, you have
:31:59. > :32:03.so much competition with all of the other athletes? Playing cricket is
:32:03. > :32:12.great, but to stand at the top of the stairs at Strictly Come Dancing
:32:12. > :32:16.and for your name to be announced and for that minute and a half, you
:32:16. > :32:20.start the dance, you realise you have forgotten everything. I
:32:20. > :32:29.realised after week four, you really have to get into a zone.
:32:29. > :32:34.I realised that when I was talking to Colin Jackson, the first dance
:32:34. > :32:39.he comes out, he is in the zone. I was talking to Gloria Hunniford
:32:39. > :32:45.about carrots. Colin came out... Did you become
:32:45. > :32:50.confident? I didn't get that. Well Colin came out in this tight
:32:50. > :32:57.top, he did the splits in the air, I grabbed my jacket and said see
:32:57. > :33:05.you later! We had the same with Lewis. He did the somersaults and
:33:05. > :33:10.we said we may as well go home! the tour starts on the 18th? Yes,
:33:11. > :33:18.18th in Birmingham. It goes to Newcastle, Glasgow, Nottingham,
:33:18. > :33:22.Manchester. So then back down to London to the O2 arena. It is a
:33:22. > :33:29.great show to be on. Now we can have a laugh. The TV
:33:29. > :33:37.show is so intense. You think so, do you? On TV, I was
:33:37. > :33:41.never so scared in all of my life. I guarantee you will be as scared
:33:41. > :33:48.on the tour! We have to think about winning when it comes to cricket,
:33:48. > :33:54.though, as this year is a big year? It is massive. India and winning
:33:54. > :33:58.against them was extraordinary this year, but the Ashes in Australia.
:33:58. > :34:04.That is the first time there is a back-to-back Ashes series.
:34:04. > :34:10.Australia are in a great position. Alastair Cook, the England captain
:34:10. > :34:14.has been a revelation. Has been reinstigated back into the side.
:34:14. > :34:18.That is great. There were problem last year.
:34:18. > :34:22.But I think they can do well this year.
:34:22. > :34:26.You had Freddie in your team. You dealt with all of the stuff on the
:34:26. > :34:33.outside. Actually, coming here and having a
:34:33. > :34:37.glass of wine at 10.00am, was similar to going to breakfast with
:34:37. > :34:46.Freddie! Well, what a transformation? 2005 we won the
:34:46. > :34:51.Ashes for the first time in 18 years. We beat the likes of Shane
:34:51. > :34:55.Warne, it was great, but like in all sport, England have gone to a
:34:55. > :35:01.different level. Looking at the food here, that is what we would
:35:01. > :35:05.have had for lunch, now they are having smoothies. In 2001 Dominic
:35:05. > :35:10.Cork came to the England side. He went into an ice bath. It was the
:35:10. > :35:14.first time I saw one. Freddie looked at me to say that should be
:35:14. > :35:19.full of beer. He should not be getting into that, that should be
:35:19. > :35:28.after the play! That you was how it was played, but now it is different.
:35:28. > :35:32.They have to eat well, everything going into the body that is good to
:35:32. > :35:39.make them perform better. A bit like Strictly Come Dancing,
:35:39. > :35:44.did they put you on a diet? Or was it just me?! That was just me!
:35:44. > :35:48.don't know about you but at the end of a day's training, I needed a
:35:49. > :35:57.glass of wine. What they failed to realise was
:35:57. > :36:03.after the it dance, I got into the car, the taxi driver asked me,
:36:03. > :36:10."Your usual, sir?" Then we got a great big bucket of fried chicken!
:36:10. > :36:18.Now, we have the rhubarb here with the panna cotta.
:36:18. > :36:28.There is the outdoor rhubarb, or the indoor rhubarb, that takes
:36:28. > :36:29.
:36:29. > :36:36.little cooking. Take out the panna cotta, pop it in
:36:36. > :36:40.a bowl of hot water and the mould pops out. There you have it.
:36:40. > :36:44.I love rhubarb. You have never tried these before
:36:44. > :36:48.but look at the colour of that they are fantastic. Great in salads.
:36:48. > :36:58.Great with chicken, fish. I tell you what, I have had a good
:36:58. > :37:01.morning so far. Great, right, what will I be
:37:01. > :37:05.cooking for Michael at the end of the show? It could be food heaven,
:37:05. > :37:07.a traditional beef and ale pie. The beef is cooked slowly in ale with
:37:07. > :37:10.onions, shallots, mushrooms and carrots. I'll throw in some thyme,
:37:10. > :37:13.top it with puff pastry and serve it with some homemade mushy peas.
:37:13. > :37:17.Or Michael could be facing food hell, Moroccan style food in the
:37:17. > :37:19.form of a lamb shank tagine. The lamb is braised with onions, garlic,
:37:19. > :37:22.and tomatoes. I'll add lots of Moroccan spices along with dried
:37:22. > :37:31.apricots, almonds, honey and a pinch of saffron. It's served with
:37:31. > :37:35.a pomegranate tabbouleh. What's that, a tabbouleh? What is that? It
:37:35. > :37:38.is just a salad! Some of our viewers and the chefs in the studio
:37:38. > :37:41.get to decide Michael's fate today. But you'll have to wait until the
:37:41. > :37:44.end of the show to see the final result. It's time for the next
:37:44. > :37:46.instalment of Celebrity Masterchef. This week, Jamie Theakston, Ann
:37:46. > :37:49.Charleston, Steve Parry and Javine Hiylton have their first outside
:37:49. > :37:59.catering task.They've been split into teams and need to cook lunch
:37:59. > :38:02.
:38:02. > :38:06.at a student canteen. I just hope Welcome to the London School
:38:06. > :38:08.Today, you are preparing their lunch.
:38:08. > :38:10.We're going to split you into teams and the two teams are
:38:10. > :38:11.Jamie and Anne
:38:11. > :38:15.and Steve and Javine.
:38:15. > :38:17.Good luck, sir. Oh, thanks.
:38:17. > :38:21.Each team today will need to cook 40 meat dishes, 40 desserts
:38:21. > :38:24.and 30 vegetarian dishes.
:38:24. > :38:26.110 portions of food.
:38:26. > :38:28.Remember where you are.
:38:28. > :38:30.It would be really embarrassing
:38:30. > :38:34.to have an outbreak of food poisoning here at the school.
:38:34. > :38:43.Have fun. Good luck.
:38:43. > :38:45.The London School of Hygiene and Tropical Medicine
:38:45. > :38:51.was founded in 1899.
:38:51. > :38:54.In charge of the kitchen is Kerry Karlane Ovrett.
:38:54. > :38:56.Good morning. In front of you are all the ingredients
:38:56. > :38:58.that you'll need today.
:38:58. > :39:02.Each team will do a meat dish and a vegetarian dish and a dessert.
:39:02. > :39:07.Expectations are very high. Service is at 1:30.
:39:07. > :39:09.And I don't want to be let down.
:39:09. > :39:14.OK. OK.
:39:14. > :39:17.The teams have two and a half hours
:39:17. > :39:19.and must use the canteen's ingredients,
:39:19. > :39:22.including one tray of chicken, one tray of mince,
:39:22. > :39:25.mushrooms, peppers,
:39:25. > :39:27.tomatoes, aubergines,
:39:27. > :39:37.herbs and fruit.
:39:37. > :39:40.
:39:40. > :39:42.So what menu are you doing?
:39:42. > :39:44.I'm going to do a chicken pasta,
:39:44. > :39:45.chicken and mushrooms with a cream and white wine sauce.
:39:45. > :39:47.Mmm, that sounds wonderful. Hmm.
:39:47. > :39:49.And I'm going to do a vegetable curry. Yup.
:39:49. > :39:50.And I'm going to do syllabub with fruit as dessert.
:39:50. > :39:52.Yeah, that sounds good. That sounds good.
:39:53. > :39:53.Can you let me know what you're doing?
:39:53. > :39:54.Chicken Thai curry, then we're doing
:39:54. > :39:58.a lovely, very tasty veggie lasagne.
:39:58. > :39:59.Right. Yeah?
:39:59. > :40:03.And then we're going to finish up with an apple crumble and custard.
:40:03. > :40:06.You're going to have to change your menu
:40:06. > :40:08.because these are already doing chicken and pasta,
:40:08. > :40:09.so you're not going to have enough,
:40:09. > :40:12.so you're going to have to use the mince.
:40:12. > :40:14.We've got the chicken, Kerry.
:40:14. > :40:17.Jamie, how do you feel about changing your chicken to mince?
:40:17. > :40:21.What? Snooze, you lose, buddy. Chicken's here.
:40:21. > :40:23.I thought I was doing the chicken. You can't both do chicken.
:40:23. > :40:27.Well, I can't do a mince pasta, can I?
:40:27. > :40:30.Let's toss for it, dude. That's the fairest way.
:40:30. > :40:33.Come on then, swimming boy, let'sbring it on. Fair enough. Here we go.
:40:34. > :40:37.Heads I get the chicken. Heads you get the chicken.
:40:37. > :40:40.Haaaa!
:40:40. > :40:42.We've got to reload, they get the chicken. All right, that's OK.
:40:42. > :40:46.That's OK, we can do this.
:40:46. > :40:49.Ho-ho-ho-ho, ho-ho. Yes.
:40:49. > :40:51.That's mine. Look at that beautiful chicken, Steve.
:40:51. > :40:55.Oh, look at the chicken, Steve.
:40:55. > :40:56.They're killing us here.
:40:56. > :40:58.What about chilli con carne, do you know how to do that?
:40:58. > :41:00.It's just, it's just a bit boring.
:41:00. > :41:01.If you want, you can get some more veg into that,
:41:01. > :41:03.you can get some peppers.
:41:03. > :41:13.Hey, it's gone, it's gone. Come on,- come on. We're back in the game.
:41:13. > :41:20.
:41:20. > :41:22.Javine starts to chop the vegetables for her lasagne.
:41:22. > :41:24.While Steve grabs the only industrial fryer
:41:24. > :41:29.to begin browning the onions for his chilli.
:41:30. > :41:37.Leaving Jamie with a frying pan to cook 40 portions of chicken.
:41:37. > :41:47.Whilst Anne starts preparing an old favourite.
:41:47. > :41:49.BUZZER SOUNDS
:41:49. > :41:50.Oh, what's that?
:41:50. > :41:52.Does that mean that Anne's lost another finger? No. Good.
:41:52. > :42:00.Mind your fingers on that grater. I will.
:42:00. > :42:10.With 45 minutes gone, Steve's chilli is well underway.
:42:10. > :42:11.
:42:11. > :42:12.Steve's chilli's looking a bit suspect.
:42:12. > :42:14.You've had an hour already, you've got about another hour to go.
:42:14. > :42:20.And we need to start really cracking on.
:42:21. > :42:30.As the teams push on, morning lectures are in full swing.
:42:31. > :42:32.
:42:32. > :42:38.Javine? Yes. Can you taste this for us, love? Yeah.
:42:38. > :42:40.More chillies or not?
:42:40. > :42:50.Yeah, a little bit more. All right.
:42:50. > :42:50.
:42:50. > :42:52.Steve, as long as he gets his spices right and it cooks OK,
:42:52. > :42:55.that'll be fine. Javine, she needs to work a bit faster,
:42:55. > :42:59.she's got to get that prep going.
:42:59. > :43:03.What can I help with? You can get a pan for the apples to put in.
:43:03. > :43:11.Pan for the apples? A pan for the apples.
:43:11. > :43:13.Whilst Steve and Javine are working together,
:43:13. > :43:20.Jamie and Anne are concentrating on their own dishes.
:43:20. > :43:22.How are you doing with the syllabub?
:43:23. > :43:25.I've only got, I need cream. Right,- you need to start getting that...
:43:25. > :43:27.I will, indeed.
:43:27. > :43:29.Is Jamie still cooking chicken? I think so.
:43:29. > :43:31.Or maybe it's mushrooms now.
:43:31. > :43:34.I don't know, I haven't taken much notice, I've been too busy.
:43:34. > :43:36.Aren't you supposed to be working as a team?
:43:36. > :43:40.Yeah, but he's doing one thing and I'm doing another.
:43:40. > :43:44.Anne, it's going to curdle, love. Turn it off.
:43:44. > :43:45.You've got to start getting moving now.
:43:45. > :43:48.I need to see stuff in the oven soon.
:43:48. > :43:52.Crumble's on the way. Yeah. Your lasagne's not in yet? It's not, no.
:43:52. > :43:55.I haven't got enough sauce there, I think.
:43:55. > :44:05.OK, I'm starting to get tetchy now.
:44:05. > :44:08.
:44:08. > :44:11.All the mains are progressing, but with only 45 minutes left,
:44:11. > :44:17.both teams must crack on with the desserts.
:44:18. > :44:27.Come on, let's move it.
:44:28. > :44:29.
:44:29. > :44:33.I'm really not good with mechanical objects.
:44:33. > :44:37.And you've got to give it some welly, Anne. Ha-ha.
:44:37. > :44:41.Help. Oh, mamma mia.
:44:41. > :44:46.This is not 30 portions. There's nowhere near enough apple in this.
:44:46. > :44:48.I did everything.
:44:48. > :44:53.We're going to have to improvise and change it slightly.
:44:53. > :44:57.Steve decides to supplement the apple filling with tinned pineapple.
:44:57. > :45:01.That's it.
:45:01. > :45:04.While Anne adds lemon juice, white wine and brandy
:45:04. > :45:08.to her whipped cream syllabub.
:45:08. > :45:13.Oh, thank you, darling.
:45:13. > :45:23.That worked. Come on, we've got half an hour.
:45:23. > :45:25.
:45:25. > :45:25.You
:45:25. > :45:25.You can
:45:25. > :45:29.You can see
:45:29. > :45:34.You can see if it worked for the students and the staff in 20
:45:34. > :45:37.minutes. Still to come on Saturday Kitchen, Raymond Blanc. He is
:45:37. > :45:43.making his mum's apple tart with calvados butter and custard filling.
:45:43. > :45:49.Simple but spectacular. And Peter's first go at the
:45:49. > :45:59.omelette challenge today. I am expecting him to be filled with
:45:59. > :46:00.
:46:00. > :46:03.enthusiasm! Will Michael be facing food heaven? Beef and ale pie, or
:46:03. > :46:08.food hell, lamb shank tagine with bulgur wheat tabbouleh. Of course,
:46:08. > :46:14.you have to wait until the end of the show to see the final results.
:46:14. > :46:22.Cooking next it is the man at the head of the Spice Restaurant in
:46:22. > :46:24.London it is Peter Lloyd. What are we doing today? We are
:46:24. > :46:29.doing black pepper prawns with oven dried pineapple.
:46:29. > :46:35.It has jicama in it. It is balanced with the sweetness of the
:46:35. > :46:40.pine.apple, which is oven-dried. We will get on to the jicama in a
:46:40. > :46:43.moment but you want me to start moment but you want me to start
:46:43. > :46:48.with the pineapple? That's right. Where does your love of Asian food
:46:48. > :46:53.come from? It is not from your training as your classically
:46:53. > :46:59.French-trained? Yes, at the Dorchester but I always travelled
:46:59. > :47:05.to south-east Asia in my holidays. So, Thailand, Malaysia, Hong-Kong.
:47:06. > :47:12.I always loved the food. When I joined the Sanderson Hotel. We had
:47:12. > :47:19.a Asian restaurant there. I started Spice Market and it covers all
:47:19. > :47:21.South East Asian food it covers everything from malaisa, Thailand,
:47:21. > :47:27.Singapore. So this is a restaurant in the
:47:27. > :47:32.heart of London? Yes, right in Leicester Square. We have two
:47:32. > :47:38.floors. We have the guys cooking on the woks in front of the guests. It
:47:38. > :47:43.is a nice visual. I believe you have been, Michael? I was there in
:47:43. > :47:52.November. I have not been back since but I will be! We start by
:47:52. > :48:00.frying off a table -- tablespoon of ginger and our chopped garlic.
:48:00. > :48:04.The ginger has been grated, there is quite a bit here? Yes, equal
:48:04. > :48:08.quantities of ginger and garlic. Not too much colour, otherwise it
:48:08. > :48:14.starts to go bitter. Now the pineapple, you are drying
:48:14. > :48:18.this out in the oven but it is not dry, dry. It is semi-dry? We just
:48:18. > :48:22.want to concentrate the sugars in the pineapple. It give as sweetness
:48:22. > :48:29.against the heat of the black pepper that we were talking about.
:48:29. > :48:33.So, nothing on it? Just as it is in the oven? Yes b90 degrees for two
:48:33. > :48:39.hours. That will give you a nice sticky
:48:39. > :48:46.texture. You can do this in a hot cupboard?
:48:46. > :48:51.Yes, in the restaurant we have one as well.
:48:51. > :49:00.We are adding spring onions. So two going in there. We are cooking
:49:00. > :49:05.those down. Now although this is hot, the spice
:49:05. > :49:15.is coming from these bits here? spice is coming from the pepper. So
:49:15. > :49:18.
:49:18. > :49:25.we take the peppercorns. Put them in the grinder. We are using a
:49:25. > :49:33.fancy named pepper from Malaysia from the Borneo region it is really
:49:33. > :49:40.fragrant and will add heat. Where do you get that, it is from
:49:40. > :49:44.the internet? There is the Spice Store in Notting Hill, but I am
:49:45. > :49:49.lucky as I am on the doorstep of China Town.
:49:49. > :49:55.Now we are adding the plaque beans. They are giving saltiness to the
:49:55. > :50:00.dish. Rinse them off to take away the extra salt and pop it into the
:50:01. > :50:08.sauce. Then two different types of soy sauce. A light one and a
:50:08. > :50:13.sweetened soy sauce. It is sticky? Yes. You can see that
:50:13. > :50:19.it is almost like a molasses. It is sweetened down with palm sugars,
:50:19. > :50:25.that is where the sweetness comes from.
:50:25. > :50:29.And more sugar. Some lime juice for sourness.
:50:29. > :50:33.A bit of tartness. Looking at London and how it has
:50:33. > :50:39.changed. You have been working in London over those years, the Asian
:50:39. > :50:44.style of cooking has been an influence from all manner of
:50:44. > :50:52.different chefs? You don't have to be Asian? I think that AnyGeorge
:50:52. > :50:56.was one of the first chefs, when he hoped Vong, he brought the Asian
:50:56. > :51:06.influence to London's streets. Now there are lots of options to eat
:51:06. > :51:07.
:51:07. > :51:12.this type of food in London. So now we reduce this down light ly
:51:12. > :51:17.-- lightly. Then pop it into the food processor to blend it together.
:51:17. > :51:24.And the prawns you want them peeled and the head off? That's right. For
:51:24. > :51:30.the presentation we are cutting them in half.
:51:30. > :51:37.Is this because of the speed to cook? It just changes the
:51:37. > :51:44.presentation as they just curl and twist.
:51:44. > :51:50.I know that the beans and the other ingredients work well with fish but
:51:50. > :51:55.great with steak? Absolutely. This is a good alternative to classic
:51:55. > :52:05.steak awe poivre. Starve with a rib-eye and it will work really
:52:05. > :52:09.
:52:09. > :52:18.well. -- Starve with a rib-eye.
:52:18. > :52:21.-- serve. We did this at a food festival. We
:52:21. > :52:27.came second place out of 40 dishs in London. We had healthy
:52:27. > :52:37.competition as well. What was the first -placed
:52:37. > :52:42.
:52:42. > :52:47.restaurant? It was Club Gaston they did a Marmite fois gras.
:52:47. > :52:52.So you are cooking these prawns quickly? Yes.
:52:53. > :52:57.They curl while cooking? Yes. Now tell us about this. What is
:52:58. > :53:03.this? It is jicama. It is like a sweet root vegetable.
:53:03. > :53:13.The texture is a cross between a potato and apple. You can eat it
:53:13. > :53:17.
:53:17. > :53:23.raw but it adds a frerbg crunch to the dish. -- fresh crunch to the
:53:23. > :53:31.dish. Where do you buy that? China Town.
:53:31. > :53:41.Can you eat it raw? Yes, the Malaysians do.
:53:41. > :53:46.
:53:46. > :53:53.Now we add the sauce to our prawns. That gives them a nice coating.
:53:53. > :53:58.So do you want me to dice up the jicama? Yes.
:53:58. > :54:03.The prawns have not taken long to cook. Because of the way we cut
:54:03. > :54:09.them, they curl and it enhances the presentation.
:54:09. > :54:14.The prawns look fantastic. Very simple as well.
:54:14. > :54:20.Remember all of the recipes, including this one from Peter are
:54:20. > :54:25.on the website at: Now, this is the pineapple but it
:54:25. > :54:27.is still soft. Yes but the sugars have really
:54:28. > :54:32.concentrated now. Then take a little bit of the jicama.
:54:32. > :54:37.If you can't get the jicama. I know that my mother will not be able to
:54:38. > :54:43.get it in Yorkshire, what will you use? Water chestnuts. Even the
:54:43. > :54:51.tinned ones. If you can't get the fresh, the tinned ones work well.
:54:51. > :54:53.It gives a fresh crunch. It is like a radish texture? That's right.
:54:53. > :55:03.That is our black pepper prawns with oven dried pineapple.
:55:03. > :55:04.
:55:04. > :55:10.The first dish on Saturday Kitchen! You are coming back.
:55:10. > :55:13.It is great. It looks fabulous. Let's see what
:55:13. > :55:19.it tastes like. Dive into that. You have probably tried something
:55:19. > :55:24.similar if you have been to the restaurant? Yes but I don't think
:55:24. > :55:30.that I had this dish. With the prawns you have the heat
:55:30. > :55:34.from the black pepper, followed by a piece of pineapple, it gives you
:55:34. > :55:40.a break. Very nice.
:55:40. > :55:45.Happy with that? Very, very nice. Do you want wine to go with this?
:55:45. > :55:51.Yes, please. So, let's see what Peter has chosen
:55:51. > :56:01.to go with this Peter's perfect prawns. I need a drink to go with
:56:01. > :56:02.
:56:02. > :56:07.that! Peter's recipe is original. Packed full of spicy, sticky exotic
:56:07. > :56:15.flavours. It is not an easy wine match, but two forgiving grape
:56:15. > :56:21.varieties, are Pinot gree and Riesling. Especially made in a
:56:21. > :56:29.light style. But good Pinot tends to be pricey.
:56:29. > :56:35.So I am going with a different grape variety. It is vognier. I
:56:35. > :56:40.have a fabulous one here by the wonderful people at ConoSur. If
:56:40. > :56:46.grape varieties were greetings, this would be like a bear hug than
:56:46. > :56:55.a dainty peck on the cheek. It has a natural generosity and a perfume
:56:55. > :57:01.that works well with flavoured Asian dishes. It is full of
:57:01. > :57:07.tropical fruit and white pepper aromas to tie in brilliantly with
:57:07. > :57:10.the pineapple in the dish. It is subtle, smooth it is mouth hov
:57:10. > :57:16.coating to work well with the prawns and off-setting the soy.
:57:16. > :57:22.There is also a freshness to pick up on the ingredients like the
:57:22. > :57:28.jicama, the beans and the pea shoots. This is drier. It works
:57:28. > :57:33.well to refresh the pallet between the intensely flavoured mouthfuls.
:57:33. > :57:38.So, Peter, an inspired dish and here is is a brilliant-value white
:57:38. > :57:41.to enjoy with it. Cheers! We certainly are. There is
:57:41. > :57:48.a little kick there but the pineapple cool it is down. What do
:57:48. > :57:52.you think of the wine? It is perfect, the Riesling.
:57:52. > :57:57.I normally like a Vouvray but this is great.
:57:57. > :58:04.Another great value? Yes. Full of fruit.
:58:04. > :58:12.Happy? Cheers! Right it is time to re-join the carnage of Celebrity
:58:12. > :58:21.MasterChef. When we last left Ann Charleston she was in danger of
:58:21. > :58:31.cutting off her fingers. Let's see Perfect. It's perfect.
:58:31. > :58:31.
:58:31. > :58:41.bratt pan is now free for Jamie to I want it all out
:58:41. > :58:43.
:58:43. > :58:47.Ah, it's lovely. That's lovely. It's not thick enough.
:58:47. > :58:51.That's gross. Gross? That's not even going to cook out.
:58:51. > :58:53.OK. That's disgusting. I thought it was lovely.
:58:53. > :58:57.You've got custard powder and milk. How can you mess that up?
:58:57. > :59:02.Kerry's also got concerns about Javine's lasagne.
:59:02. > :59:08.I'll take it out right at the end.
:59:08. > :59:11.That's not custard.
:59:11. > :59:13.Come on, let's move it.
:59:13. > :59:14.I've got customers starting to queue.
:59:14. > :59:17.# Ah! #
:59:17. > :59:19.Oh, you're joking! I can't send that, dump it, now.
:59:19. > :59:21.It's absolute rubbish, I wouldn't give it to the cat.
:59:21. > :59:22.It's quite nice.
:59:22. > :59:32.Got any cream? Right, fast, fast, fast. Chop, chop, chop.
:59:32. > :59:32.
:59:32. > :59:39.With five minutes to go, Anne and Jamie are finally working together.
:59:39. > :59:41.Do you think I should get this out now?
:59:41. > :59:49.Yeah, I want it out now, two trays.- OK, I'll let you carry.
:59:49. > :59:51.We need the crumble out. We need it now.
:59:51. > :59:53.Leave those in. Give it a bang, give it a bang.
:59:53. > :00:03.Mind your backs, mind your backs.
:00:03. > :00:04.
:00:04. > :00:10.I want everyone by their stations.
:00:10. > :00:12.Jamie and Anne have made a chicken and mushroom pasta
:00:12. > :00:16.and a vegetarian Thai curry.
:00:16. > :00:19.Steve and Javine have made chilli con carne with rice
:00:19. > :00:27.and a Mediterranean vegetable lasagne.
:00:27. > :00:31.Hi. Good afternoon. Chilli con carne-and rice and then vegetable lasagne.
:00:31. > :00:33.I'll have the chilli con carne. Brilliant.
:00:33. > :00:36.Anyone want the chicken pasta?
:00:36. > :00:42.Lovely. This is a beautiful Thai vegetable curry.
:00:42. > :00:45.Steve's chilli and Javine's lasagne are both being snapped up.
:00:45. > :00:48.And what would you like? Which one did you make? The lasagne.
:00:48. > :00:50.I made this one. I'll have that one. Oh, thank you.
:00:50. > :00:54.There you go, sir. Enjoy that very much. There we go, sir.
:00:54. > :00:56.In a white wine and cream sauce.
:00:56. > :01:03.Vegetable lasagne made by Steve and Javine.
:01:03. > :01:07.For me, the tomato sauce has reduced- a little bit too much,
:01:07. > :01:08.there's not enough moisture with the pasta,
:01:08. > :01:13.so the pasta itself is a little bit tough.
:01:13. > :01:15.I chose the lasagne, which I kind of had to because I'm Italian
:01:15. > :01:21.and, I have to say, it's really great.
:01:21. > :01:27.This is what it is, you cannot pretty up a chilli con carne.
:01:27. > :01:29.We've all had lots and lots of chilli con carnes,
:01:29. > :01:31.there's nothing wrong with this one, it's cooked,
:01:31. > :01:33.he's got a fair bit of spice in there, he's seasoned it.
:01:33. > :01:38.Not bad.
:01:38. > :01:40.Sometimes you get a chilli con carne that's a bit mild and disappointing,
:01:40. > :01:42.but this had a really good extra kick.
:01:42. > :01:44.I've got the satisfaction of the post-chilli con carne sniffles,
:01:44. > :01:48.so it definitely had the flavour.
:01:48. > :01:51.That's lovely. That one's spectacular. I'll have the pasta.
:01:51. > :01:58.OK! Jamie's chicken pasta is also selling well.
:01:58. > :02:03.But Anne's vegetarian Thai curry is lagging behind.
:02:03. > :02:06.This is Jamie's two-and-a-half-hour,- chicken, tarragon,
:02:06. > :02:14.white wine sauce pasta dish.
:02:14. > :02:16.The combination of the mushrooms, the tarragon, the chicken,
:02:16. > :02:18.the white wine, is a great combination, but not with pasta.
:02:18. > :02:21.That pasta has sucked all the flavour out of the sauce
:02:21. > :02:26.and now it's become a bland dish. And it's a real shame
:02:26. > :02:28.Yeah, the pasta dish is nice,
:02:28. > :02:29.although I think it's slightly overcooked.
:02:29. > :02:34.I prefer it a bit more al dente.
:02:34. > :02:35.Anne actually really worked hard today.
:02:35. > :02:40.One-handed, she chopped the vegetables.
:02:40. > :02:47.The sauce is too thick and globby. It's almost sweet, the curry.
:02:47. > :02:54.I chose it just cos I like Thai food and it's quite spicy, which is nice.
:02:54. > :02:56.The teams' puddings are an apple and pineapple crumble
:02:56. > :02:58.from Steve and Javine
:02:58. > :03:03.and lemon syllabub with apricots from Anne and Jamie.
:03:03. > :03:05.Try this, it's different. Although she does look like a crumble lady.
:03:05. > :03:07.THEY ALL LAUGH
:03:07. > :03:09.OK, I'll go for the syllabub.
:03:09. > :03:12.Doh! Syllabub, lovely.
:03:12. > :03:15.The crumble is the first dish of the day to sell out.
:03:16. > :03:18.Here we go. Gone, chef.
:03:18. > :03:20.Woah!
:03:20. > :03:23.I can give you the pan to lick or you can have some syllabub.
:03:23. > :03:25.Or you can have some syllabub.
:03:25. > :03:35.With Anne and Jamie's syllabub quick to follow.
:03:35. > :03:49.
:03:49. > :03:51.That's not a bad crumble, that's quite a nice crumble.
:03:51. > :03:54.Sweet enough, sharp enough, cream's good with it.
:03:54. > :03:58.Would've been nicer with custard.
:03:58. > :03:59.It was really nice.
:03:59. > :04:00.I've never had pineapple crumble before,
:04:00. > :04:10.so, yeah, it was very sweet and it looked really nice, yeah.
:04:10. > :04:12.
:04:12. > :04:13.It's pleasant, it's perfectly pleasant,
:04:13. > :04:14.but its appearance doesn't do it any favours at all.
:04:14. > :04:16.I chose the syllabub, mainly because it was served by Madge Bishop.
:04:16. > :04:18.SHE LAUGHS
:04:18. > :04:23.It's fruit covered with cream, can't go wrong.
:04:23. > :04:27.Finally, the last customer is served.
:04:27. > :04:31.Ladies and gentlemen, well done. Thank you. Woo! Congratulations!
:04:31. > :04:35.Well done, everyone!
:04:35. > :04:39.Thank you very much, that was excellent. Well done. Thank you.
:04:39. > :04:41.So I'm glad you've tasted it and you know what it's like. Hm-mm.
:04:41. > :04:43.And you're tough, you are. Yeah, I've got to be.
:04:44. > :04:48.You scared me at one point.
:04:48. > :04:51.A really tough test for our four celebs today.
:04:51. > :04:53.It's quite early in the competition
:04:53. > :04:55.to face such a big, mass catering round.
:04:55. > :04:57.John, the food went out. A few hairy moments,
:04:57. > :05:01.I think we just got it there with a minute to go.
:05:01. > :05:05.The three best dishes today, for me,
:05:05. > :05:07.were from Steve and Javine, by far.
:05:07. > :05:17.And I think that shows the benefit of team work.
:05:17. > :05:30.
:05:30. > :05:30.There'll
:05:30. > :05:30.There'll be
:05:30. > :05:32.There'll be more
:05:32. > :05:35.There'll be more from Celebrity Masterchef on next week's show.
:05:35. > :05:39.Right, it's time to answer a few of your foodie questions. Each caller
:05:39. > :05:49.will also help us decide what Michael will be eating at the end
:05:49. > :05:49.
:05:49. > :05:55.of the show. So who do we have first on the line? We have Ollie
:05:55. > :05:59.from Gloucester. What is your question for us? I have two steaks,
:05:59. > :06:05.I wanted an interesting sauce to go with them, please.
:06:05. > :06:11.I suppose if you can find the ingredients to make the prawn
:06:11. > :06:16.dishes, you could use that but what about a sauce? I like a bearnaise
:06:16. > :06:22.sauce. Or you can make brown butter, chill it and then use that to make
:06:22. > :06:27.the bearnaise. So, bearnaise is hollandaise with
:06:27. > :06:32.chopped shallots in it. And lots and lots of tarragon in it.
:06:32. > :06:39.And use brown butter. It is nutty and goes so well with the steak.
:06:39. > :06:43.What dish would you like to see, food heaven or food hell? Food hell,
:06:43. > :06:46.I'm afraid, please. Anna, you are there from
:06:46. > :06:51.Huddersfield, what is your question? I am going to make a
:06:51. > :06:57.poached salmon. I want a light sauce to go with it. What can you
:06:57. > :07:01.suggest? What do you reckon? Picking up on the fact you were
:07:01. > :07:06.using blood oranges but a light hollandaise with blood oranges and
:07:06. > :07:10.a green Dean sauce, that would work well. Add a little whipped cream to
:07:10. > :07:18.the hollandaise at the end it will lighten the sauce.
:07:18. > :07:23.Fantastic. That is the true secret to poached salmon. Blood oranges,
:07:23. > :07:29.that is lovely as an kprafplt What dish would you like to see at
:07:29. > :07:35.the end of the show, food heaven or food hell? Food heaven, please.
:07:35. > :07:40.Amanda, what question would you like to ask? We have blackberries
:07:40. > :07:46.in the freezer from last year's crop. Can you suggest anything more
:07:46. > :07:52.than just a jam? What I would do right now, this is crumble
:07:52. > :07:57.territory for me. Put them in a bowl, 10% of the volume of
:07:57. > :08:01.blackberries to sugar. Leave it for a couple of hours. They will steep
:08:01. > :08:07.with a lovely juice. Add some apples and make it as a crumble
:08:07. > :08:15.base, but in the topping, using ground almonds instead of flour so,
:08:15. > :08:21.ground almonds, butter, sugar, equal, rub it together gently, over
:08:21. > :08:27.the top of the blackberries, in the oven, happy days! The blackberries,
:08:27. > :08:32.you can infuse pineapple into it and freshtime. So there are two.
:08:32. > :08:41.What birb would you like to see at the -- what dish would you like to
:08:41. > :08:46.see at the end of the show? really sorry but food hell! Now,
:08:46. > :08:50.Gennaro is at the centre of the board but I reckon that these two
:08:50. > :08:55.guys will be close. Hopefully, you have been practising, the first
:08:55. > :09:01.time on the show? First time on the show... Yes, you've been
:09:01. > :09:11.practising! Remember, 3.5 million people watching! And my mother!
:09:11. > :09:12.
:09:12. > :09:22.you ready? Three, two, one, go! I think he's been practising.
:09:22. > :09:24.
:09:24. > :09:30.It's got to be an omelette! APPLAUSE
:09:30. > :09:35.That was close. I love the confidence you had there.
:09:35. > :09:45.I put the shells on the plate, did you see that? Yes.
:09:45. > :09:45.
:09:45. > :09:51.It is cooked. That looks like one of mine!
:09:51. > :10:01.looks like what you find on the pavements outside of a Leeds bar!
:10:01. > :10:05.
:10:05. > :10:08.Right... Peter? How quick did you do it in the restaurant? 16.2.
:10:08. > :10:13.You were slower. The pressure... The pans were
:10:13. > :10:18.sticking. The pressure of live TV. 22.68.
:10:18. > :10:28.However, you are going in the bin. That was not an omelette. You have
:10:28. > :10:29.
:10:29. > :10:34.to come back now! Adam? I was in the middle the last time.
:10:34. > :10:41.You were pretty good. Do you think you were quicker?
:10:41. > :10:47.You are consistent. You did it in 21..72. Slightly slower. At least I
:10:47. > :10:53.could eat that one. Will Michael get his idea or food heaven or food
:10:54. > :10:58.hell? Peter and Adam will make their choices while you take a
:10:58. > :11:08.lesson from the great man, rammed rammed rammed. Today it is all
:11:08. > :11:09.
:11:09. > :11:18.about apples. He is showcasing one in Oxfordshire, Raymond and
:11:19. > :11:21.Could I have an apron, please, Raymond's first
:11:21. > :11:24.When I think of apple, I think of Maman Blanc's Tarte Aux Pommes.
:11:24. > :11:28.In the afternoon, the tart would beslowly baking in the oven and allthe wafts of these amazing apples
:11:29. > :11:32.would come through and I knew we had apple tart.
:11:32. > :11:42.Just shortcrust pastry and apples, OK, and that will be delicious.
:11:42. > :11:45.
:11:45. > :11:49.That's a world class apple. OK, that's a Cox Orange Pippin,
:11:49. > :11:52.and that to me is the best apple for a tart.
:11:52. > :11:55.A wonderful balance of sweet and acidity,
:11:55. > :12:01.very complex flavours, and a great apple experience.
:12:01. > :12:06.For the filling, start by peeling four medium apples.
:12:06. > :12:08.So, obviously you can't make a tartwithout pastry, that's for sure, OK?
:12:08. > :12:12.So I'm going to do a very simple shortcrust pastry. No sugar, OK?
:12:12. > :12:15.That's how it was done at home.
:12:15. > :12:23.Mix 250 grams of flour, a pinch of salt and 125 grams of unsalted butter.
:12:24. > :12:26.Lovely. See? It's sandy.
:12:26. > :12:28.Add an egg and a dash of water.
:12:28. > :12:34.Voila.
:12:34. > :12:39.OK, yeah, tres bien.
:12:39. > :12:43.It's ready now to be compressed together. That's it. Voila.
:12:43. > :12:46.Raymond places the pastry between two sheets of clingfilm,
:12:46. > :12:50.so there's no need to use flour when it's rolled out.
:12:50. > :12:52.Then it's into the fridge to cool for half an hour.
:12:52. > :12:59.Once the pastry's cool, roll it to a thickness of about two millimetres.
:12:59. > :13:00.And there I've got a nice, very thin...
:13:01. > :13:03.You can see it, very thin pressed.
:13:03. > :13:07.Put a 22 centimetre tart ring on top of a baking sheet.
:13:07. > :13:11.Voila. Now...
:13:11. > :13:20.Delicately lift it, and try to fold it in inside.
:13:20. > :13:24.Then thumb up your pastry - lift the-pastry a little higher than the ring.
:13:24. > :13:28.When you cook it, there will always be some retraction.
:13:28. > :13:32.Prick the base to keep the pastry flat while it cooks.
:13:32. > :13:33.Voila.
:13:33. > :13:35.Then cut the apple into chunky slices.
:13:35. > :13:38.You want about that thickness, OK?
:13:38. > :13:41.Very important.If it's too thin they'll collapse.
:13:41. > :13:44.You want nice, fleshy, apple flavour.
:13:44. > :13:47.Arrange in a circle within the tart.
:13:47. > :13:51.Make a calvados butter to caramelise the apples while they cook.
:13:51. > :13:57.Adam, please. Can you get me a bit more butter, please? Oui, Chef.
:13:57. > :13:59.Melt butter...
:13:59. > :14:01.add a dash of lemon juice...
:14:01. > :14:04.Just to heighten the flavour. A tiny bit. Like that. No more.
:14:04. > :14:07...sugar...
:14:07. > :14:11.and a splash of calvados - a brandy made from apples.
:14:11. > :14:14.Oh! A bit too much. There's never too much.
:14:14. > :14:15.Tres bien.
:14:15. > :14:18.Brush the calvados butter over the apples.
:14:18. > :14:22.So that's ready to be put in the oven. Voila.
:14:22. > :14:26.The tart will cook for ten minutes at 220 degrees centigrade.
:14:26. > :14:32.Then we'll bring down the temperature at 200 and cook it for a further 20 minutes.
:14:32. > :14:36.To finish the filling, Raymond makes a quick custard.
:14:36. > :14:41.100 grams of double cream, one egg, and 50 grams of sugar.
:14:41. > :14:46.And all what you have to do, whisk it.
:14:46. > :14:49.That's rather nice.
:14:49. > :14:54.You see there's a light coloration, so add a bit of sugar like that.
:14:54. > :15:01.Pour the custard over the cooked tart and return it to the oven for ten more minutes.
:15:01. > :15:09.Adam? Ca va? Oui.
:15:09. > :15:12.The tart needs to stand for about an hour before serving.
:15:12. > :15:18.Barely warm. That's when you eat it.- That's when it is at its best.
:15:19. > :15:23.Once cool, dust with icing sugar to serve.
:15:23. > :15:27.To me, this apple tart sums up my youth,
:15:27. > :15:33.where the mother would bring thisamazing, simple dessert, OK, and it will be shared with the family.
:15:33. > :15:43.So I hope that every family in Great Britain tries this dessert.
:15:43. > :15:58.
:15:58. > :15:59.Raymond's next recipe makes a whole apple a dish in itself.
:15:59. > :16:01.Baked apple with a caramel and calvados sauce.
:16:01. > :16:03.The variety I'm using here is called Reine de Reinette, OK?
:16:03. > :16:05.The Queen of Russets.
:16:05. > :16:07.Lovely flesh, delicate flavours,and they'll bake brilliantly well.
:16:07. > :16:09.Have you finished the melting butter? Yes, Chef.
:16:09. > :16:13.Although the apples can be baked whole, to make them easier to eat
:16:13. > :16:18.and to cook them faster and more evenly, Raymond trims the bases and removes the cores.
:16:18. > :16:22.Voila.
:16:22. > :16:25.Brush butter on your baking tray to stop the apples from sticking.
:16:25. > :16:34.Then add a sprinkling of sugar, which will turn into a caramel sauce as the apples cook.
:16:34. > :16:36.What my mum would do, she would just leave a bit of that,
:16:36. > :16:37.then a bit of sugar. Voila.
:16:37. > :16:47.Put the apples in the oven at 170 degrees centigrade for 30 to 35 minutes.
:16:47. > :17:06.
:17:06. > :17:08.When browned, stir in 20 grams of butter.
:17:08. > :17:09.It's going. See look, look at that.
:17:09. > :17:11.Add diced apple and cook for about 30 seconds.
:17:11. > :17:16.To thicken the caramel, add half a teaspoon of arrowroot mixed with a little water.
:17:16. > :17:19.Voila. We have now a beautiful sauce.
:17:19. > :17:24.Next, make a simple garnish by toasting cubed wholemeal bread and icing sugar.
:17:24. > :17:33.Mix pistachios, almonds - whole and- flaked - and icing sugar with a few drops of water or calvados.
:17:33. > :17:37.Sprinkle the garnish on a baking tray with an extra dusting of icing sugar.
:17:37. > :17:43.To create some amazing textures, colours, it go baf! Baf! Lovely!
:17:43. > :17:46.Place at the top of the oven for eight minutes until golden.
:17:46. > :17:48.So look at your apples.
:17:48. > :17:53.If you can see it start to break upa little bit outside, then you know it is about ready, OK?
:17:53. > :17:57.And you can smell.
:17:57. > :17:59.Voila.
:17:59. > :18:01.Oh, lovely.
:18:01. > :18:05.Food is just not about flavours, it's also about textures.
:18:05. > :18:15.And flavours and textures work together to create something truly exciting.
:18:15. > :18:20.
:18:20. > :18:26.The proof is in the pudding, as they say, so.
:18:26. > :18:36.It's absolutely delicious.
:18:36. > :18:38.
:18:38. > :18:38.Right
:18:38. > :18:38.Right it
:18:38. > :18:43.Right it is
:18:43. > :18:47.Right it is that time of the show where we find out if Michael is
:18:47. > :18:53.facing food heaven or food hell. Food heaven is a lot of people's
:18:53. > :18:56.food heaven, I would have thought. Pie and peas, proper pie with beef.
:18:56. > :19:03.We have onions, carrots. Or it could be the lamb shank tagine with
:19:03. > :19:08.bulgur wheat tabbouleh with all of the spices.
:19:08. > :19:14.What do you think they have decided? They were the holder of
:19:14. > :19:24.the key, really? I can guarantee it will be the hell! You are not wrong,
:19:24. > :19:27.
:19:27. > :19:37.they have gone for the hell! So take the beef and the puff pastry.
:19:37. > :19:42.You can take this home with you. Now we have to start to searing off
:19:42. > :19:47.the lamb. To make the tabbouleh we the lamb. To make the tabbouleh we
:19:47. > :19:57.have to warm up the chicken stock. You can use water. You can just
:19:57. > :20:06.
:20:06. > :20:16.leave the bull gur wheat soaking overnight. This is it. Bullgar
:20:16. > :20:16.
:20:16. > :20:20.wheat is just cracked grains. These are the lamb shanks, when I
:20:20. > :20:24.was training in London they were cheap, but now they have become
:20:24. > :20:30.trendy with this lot using them a lot.
:20:30. > :20:34.And the gastropubs. So, sale it off to get the colour.
:20:35. > :20:42.-- seal it off to get the colour. These guys are preparing the salad
:20:42. > :20:52.with loads of herbs. There is pomegranate, lemon, all to go in
:20:52. > :20:57.
:20:57. > :21:07.the salad. Pop that in there. Then throw in
:21:07. > :21:15.
:21:15. > :21:19.the onions. Now the dreaded spices that you
:21:19. > :21:27.don't like. What is it about the Moroccan cooking you don't like?
:21:28. > :21:37.is the hotness. I don't mind duris -- Currys.
:21:38. > :21:40.
:21:40. > :21:45.But this is mild. The spices in there are turmeric, paprika,
:21:45. > :21:55.cayenne, nutmeg, cinnamon and ground coriander all in there. Then
:21:55. > :21:59.we throw in the tomatos. A tin of tomatos going in there.
:21:59. > :22:05.Then saffron and pomegranate molasses. Have you ever seen at
:22:05. > :22:13.that? That is strong. You don't want to taste it like
:22:13. > :22:16.that you need to have it in there! Give me some pre-warning! I am like
:22:16. > :22:21.your dream guest. I will eat anything.
:22:21. > :22:26.You need to put it in the food. So, honey.
:22:26. > :22:31.I don't mind that. That goes in there. Tagine should
:22:31. > :22:34.be about not just the mixture here, you need a little bit of liquid.
:22:34. > :22:38.That is stock. That is safe to eat. You are OK
:22:38. > :22:43.with that. Then the idea being, you heat all
:22:43. > :22:47.of this up. Then you put this mixture of bits
:22:47. > :22:53.and pieces in. The secret of the tagine is the fruit with the meat.
:22:53. > :22:58.So you can add the apricots like I have here. Dried apricots, dried
:22:58. > :23:05.dates. This is the idea of food hell that you don't like apricots,
:23:05. > :23:09.I am sticking in there. I didn't even tell you I tonight
:23:09. > :23:15.like apricots! Almonds? Not bad with almonds.
:23:15. > :23:20.Olives? Yuck! It is like being in the jungle! It is OK in the end.
:23:21. > :23:27.Then pop the lamb back N You can see this? This is basically
:23:27. > :23:31.the stock has gone over there. Cover it with cling film. Leave it
:23:31. > :23:36.and you end up with that. Now, that is safe to eat. Try that.
:23:36. > :23:46.Are you sure Trust me. I could be ill for weeks after
:23:46. > :23:47.
:23:47. > :23:54.that! It would stop you doing Strictly! Is that OK? It is OK.
:23:54. > :23:57.Well, it is for now, we have not added the spices, but now that is
:23:57. > :24:03.the tagine part. This is the pot you cook it in. You can basically
:24:03. > :24:08.cook it on the stove or pop it in the oven it is up to you.
:24:08. > :24:14.You just gently cook this. Switch that off.
:24:14. > :24:19.Is this the moment I've been waiting for, here is one we have
:24:19. > :24:25.made earlier? Yes! Now it is in the oven for at least two hours. The
:24:25. > :24:35.lamb shanks, the longer in the oven, the better. We take the mixture and
:24:35. > :24:35.
:24:35. > :24:39.make the salad out of this. So we leave that. You have this
:24:39. > :24:46.soaked wheat mixture. Then we have lots of herbs and the nuts.
:24:46. > :24:52.Are you OK with pistachio nuts? I like those.
:24:52. > :24:57.Just one one or two in! A bit of that, the lemon in and mix this
:24:57. > :25:03.together, but I think that the secret is to add lots of colour in
:25:03. > :25:09.it, like the herbs. It is not that bad, is it? That looks nice. It is
:25:09. > :25:13.the olives that I am worried about. They are in there.
:25:13. > :25:18.I know! So a pinch of salt and we have the lovely tabbouleh. On its
:25:18. > :25:28.own, that is great, but then, obviously, we have this.
:25:28. > :25:36.
:25:36. > :25:40.The tagine! You see!. Splendid! I take it you are OK with coriander?
:25:40. > :25:46.Yes. That's a good job. Salt and pepper.
:25:46. > :25:53.I like that. I think that looks great on its own.
:25:53. > :25:56.Pomegranate. And the molasses in there, and in here. That is a
:25:56. > :26:00.superfood. That is healthy as well.
:26:01. > :26:09.It goes well with the salmon if you want it to as well.
:26:09. > :26:13.Yes. Salt and pepper over the top. Then what I like to do is finish it
:26:13. > :26:17.off with butter, but they have nicked it all from the studio, but
:26:17. > :26:24.you can serve this, but the secret of this is you should be able to
:26:24. > :26:33.eat it with a spoon. Not even a fork. So you can just
:26:33. > :26:39.put that there. It looks lovely.
:26:39. > :26:46.See! And with the tomatos in the sauce it cooks and I know you are
:26:46. > :26:50.looking for the olives, aren't you? I can see them. They are green,
:26:51. > :26:59.aren't they? I will fish them out, I will put more on the top. This is
:26:59. > :27:03.perfect for Strictly. It is winter- warming. You are supposed to be in
:27:03. > :27:09.rehearsal? They have given us this Saturday off. They said we did so
:27:09. > :27:13.well in the week. And the tour starts? The tour
:27:13. > :27:17.starts next Friday in Birmingham. So from Birmingham up to Newcastle,
:27:17. > :27:22.then to Manchester and then we come down to London and back up to
:27:22. > :27:27.Nottingham. We finish in Sheffield on February the 10th. That is my
:27:27. > :27:37.home town. That is the last time I will ever dance! And there is
:27:37. > :27:40.
:27:40. > :27:45.Denise Van Outen? Yes, and Fearne is on there and Phil Tufnell, the
:27:45. > :27:47.dancing godess! Dive into that, tell me what you think it will be
:27:47. > :27:54.very hot. It looks great.
:27:54. > :27:59.To go with this, Peter has chosen a Yalumba Bush Vine Grenache 2011.
:27:59. > :28:05.It is priced at �9.99. It is available in a lot of places this
:28:05. > :28:11.stuff. It is a wine you can get a hold of easily.
:28:11. > :28:15.You are doing well. Stop piling the olives on the side! Get rid of them.
:28:15. > :28:19.Yes. What do you reckon? It is very,
:28:19. > :28:26.very nice. It is not that spicy.
:28:26. > :28:33.It is hot! But it is not that spicy. That is the secret with the tagine.
:28:33. > :28:36.Cool it down with a glass of wine. The secret is not to add too much
:28:36. > :28:39.spice but to keep it mild. There you go.
:28:39. > :28:42.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:42. > :28:46.Peter Lloyd, Adam Byatt and Michael Vaughan. Cheers to Peter Richards
:28:46. > :28:51.for the wine choices. All of the recipes are on the website. Go to: