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Good morning. We've got some serious cooking coming up. This is Saturday | :00:18. | :00:42. | |
Kitchen Live! Welcome to the show. With me today are two of the very | :00:42. | :00:46. | |
best chefs in the country. First, the man at the helm of the two | :00:46. | :00:49. | |
Michelin-starred restaurant, Hibiscus. It's the fabulous | :00:49. | :00:53. | |
Frenchman, Claude Bosi. Next to him is a chef who's slowly building a | :00:53. | :00:55. | |
multi-Michelin starred global restaurant empire, the jewel in the | :00:55. | :00:58. | |
crown being his Mayfair-based, Pollen Street Social. It's Jason | :00:58. | :01:06. | |
Atherton. Good morning to you both. Claude, what are you making for us, | :01:06. | :01:12. | |
then? I am doing monkfish cheeks. This is your mother's recipe? Yes, p | :01:12. | :01:20. | |
is paysanne style. My mother never made that for me. | :01:21. | :01:26. | |
What about you? I am doing another cheek, that is ox's cheek. Served | :01:26. | :01:36. | |
with mashed potato. And also horseradish. | :01:36. | :01:39. | |
So great. So, you are the cheeky boys today! | :01:39. | :01:43. | |
And we've got our line-up of fantastic foodie films from the BBC | :01:43. | :01:46. | |
archive too. There's the Great British Menu, Simon Hopkinson and | :01:46. | :01:48. | |
Rick Stein. Now,our special guest today secured | :01:48. | :01:51. | |
her place in the history books at the Olympic Games in Sydney in 2000, | :01:51. | :01:55. | |
when she ran, jumped and threw herself to Heptathlon Gold. It's | :01:55. | :01:58. | |
great to welcome a true sporting hero to Saturday Kitchen this | :01:58. | :02:05. | |
morning, it's Denise Lewis. Welcome to the show. You are looking so | :02:05. | :02:10. | |
well. Healthy and raidant. We have seen in the Olympic Games, | :02:10. | :02:27. | |
now you are commentating. How do you feel about the Olympic Games? The | :02:27. | :02:32. | |
London games were outside standing on . It was. | :02:32. | :02:37. | |
We were all a bit sceptical about it, the traffic it could have been a | :02:37. | :02:41. | |
nightmare, but it was just a celebration, an amazing success? It | :02:41. | :02:45. | |
was. The people of Britain came together. They rose to the occasion, | :02:45. | :02:49. | |
the organisation was fantastic. The athletes delivered. A recipe for | :02:50. | :02:52. | |
success. We are talking about that and your | :02:52. | :02:56. | |
career a little later. Now you have to face food heaven or food hell. At | :02:56. | :03:01. | |
the end of the programme I will be cooking food heaven or food hell. | :03:01. | :03:06. | |
Something based on the favourite ingredient, heaven and the nightmare | :03:07. | :03:11. | |
ingredient, food hell. Pick an ingredient for food heaven. What | :03:11. | :03:15. | |
would you like? It has to be seafood. I love it. | :03:15. | :03:21. | |
Is that the healthy lifestyle? I think so. It is light, you can eat | :03:21. | :03:27. | |
it at any time of the day and you can feelgood about yourself. The | :03:27. | :03:33. | |
taste is exquisite. Unlike mashed potato and cream! So, | :03:33. | :03:39. | |
what about the dread eked food hell? There are a few. The list was very | :03:39. | :03:44. | |
long, but, game. It just feels heavy to me. It is not the season for me. | :03:44. | :03:50. | |
I don't like the game season. Well it is the season for grouse. | :03:50. | :04:02. | |
So, that is what I have gone for. So it's either prawns or grouse for | :04:02. | :04:05. | |
Denise.For her food heaven I've got some great big Madagascan prawns | :04:05. | :04:09. | |
which I'm going to do in an Indian style. The prawns are butterflied | :04:09. | :04:12. | |
and covered in a sauce made from cumin, coriander, mango, chilli, | :04:12. | :04:15. | |
coconut milk and loads of other spices. They're flashed under the | :04:15. | :04:18. | |
grill and served with a simple baby spinach salad. Or Denise could be | :04:18. | :04:21. | |
having her food hell, that great seasonal game bird, grouse. The | :04:21. | :04:24. | |
grouse is roasted and the breasts are served with game chips, wild | :04:24. | :04:27. | |
mushrooms, bread and redcurrant sauce as well as a classic fondant | :04:27. | :04:34. | |
potato. Well you'll have to wait until the end of the show to find | :04:34. | :04:38. | |
out which one she gets. If you would like the chance to ask a question on | :04:38. | :04:48. | |
the show then call: A few of you will be able to put a question to | :04:48. | :04:52. | |
us, live, a little later on. And if I do get to speak to you I'll also | :04:52. | :04:56. | |
be asking if you want Deniseto face either food heaven or food hell. So | :04:57. | :05:00. | |
start thinking. It's up to our chefs and a few of our viewers to decide | :05:00. | :05:04. | |
which one you get. Right, let's cook and waiting at our hobs is one of | :05:04. | :05:08. | |
the most innovative chefs in the country. From the two | :05:08. | :05:10. | |
Michelin-starred restaurant, Hibiscus. It's Claude Bosi. Is, this | :05:10. | :05:26. | |
is your mother's recipe? This is pan fried monkfish cheeks with chickpea | :05:26. | :05:27. | |
pancake. We are doing it like a pancake? Yes | :05:27. | :05:31. | |
but this is no wheat. This is chickpea flour. | :05:31. | :05:36. | |
Why the warm water? It helps to develop, not the starch but a bit of | :05:36. | :05:42. | |
the flour to rise. So, a lot of olive oil, mixed | :05:42. | :05:48. | |
together with the warm water. You are using monkfish cheeks? You can | :05:48. | :05:53. | |
see how big they are. The monkfish, if you ever see a real | :05:53. | :05:58. | |
monkfish, the head is almost as big as the body. | :05:58. | :06:04. | |
There is about 60% waste? In this country there is an abunkedance of | :06:04. | :06:10. | |
cod cheek. You can do the same recipe with cod? Definitely. Cod, | :06:10. | :06:15. | |
skate. We used to do it instead of scampi. | :06:15. | :06:30. | |
It is great with chips! After this we do a mix with the shallots and | :06:30. | :06:36. | |
the ham. So, I have mixed this flour, water | :06:36. | :06:43. | |
and olive oil. Just the warm water? Yes. | :06:43. | :06:47. | |
Then the secret is you put it in the fridge. | :06:47. | :06:50. | |
Leave it to rest for 24 hours in the fridge. It would be fantastic. | :06:50. | :06:54. | |
I love that whole thing of like this is my murm's recipe. You must be | :06:54. | :06:59. | |
French to get a mum's recipe like that. I used to get a cheese and ham | :06:59. | :07:05. | |
toastie! It is sim slaughter! I was lucky that my parents had a | :07:05. | :07:09. | |
restaurant. I was spoiled when I was a kid. Monkfish, cheeks, crepes! | :07:09. | :07:17. | |
There is the pancake mix. And if you can chop the ham for me | :07:18. | :07:23. | |
with a small dice. The idea is to cook the shallots and the ham | :07:23. | :07:25. | |
together. Tell me about your restaurant, then. | :07:25. | :07:29. | |
Hibiscus has gone through a little bit of a face-lift? Yes. | :07:29. | :07:37. | |
All of you, there are a lot in that area, Mayfair? It is the Mayfair | :07:37. | :07:43. | |
Mafia! No-one wanted to come on my street. I call it my street. I was | :07:43. | :07:49. | |
one of the first. Now it is a little fashionable area to be. This is | :07:49. | :07:52. | |
fantastic. It is great for business. Jason is doing a great job. And | :07:52. | :07:58. | |
Hibiscus is being refurbished. At the same time I bought a pub in | :07:58. | :08:03. | |
Fulham. I decided to refurbish the restaurant. I decided to do a chef's | :08:03. | :08:10. | |
table. I have one of my head chefs cooking for them. I go through the | :08:10. | :08:19. | |
male or I sometimes do it meef -- I go through the meal or I sometimes | :08:19. | :08:24. | |
do it myself. We do a little demonstration for them. | :08:24. | :08:29. | |
So, the ham is there. Cook the shallots for five minutes. | :08:29. | :08:34. | |
Put the ham in it and then bang it together. . | :08:34. | :08:38. | |
Tell bus the crepes, you don't wash them? No, you don't put them in | :08:38. | :08:44. | |
water. Just brush them. What about the dried crepes, would | :08:44. | :08:52. | |
you use those? Definitely. -- s. | :08:52. | :08:57. | |
I think that they are lovely. They have a lot of flavour to them. The | :08:57. | :09:02. | |
dried mushrooms are fantastic. There is the ham. | :09:02. | :09:09. | |
Now parsley as well? Yes, please. So your pub is a very different | :09:09. | :09:12. | |
thing for you from the two So your pub is a very different | :09:12. | :09:18. | |
Michelin-starred Hibiscus? Yes it is something a bit more, what I'm | :09:18. | :09:23. | |
trying to do is give something to the people that they want | :09:23. | :09:29. | |
everywhere. A good bit of fish, steak and chips. The idea is if you | :09:29. | :09:35. | |
to a pub, you fancy fish and chips that you can find one. The one in | :09:35. | :09:40. | |
flam is fantastic. We have one in Wimbledon. | :09:41. | :09:44. | |
You are making the pancake but this is thicker than a French crepe? Yes. | :09:44. | :09:52. | |
You need the texture between the crispy on the outside and being soft | :09:52. | :09:55. | |
in the middle. That's the chickpea flour that does | :09:55. | :10:02. | |
that? Yes. A Frenchman cooking fish and chips, | :10:02. | :10:08. | |
James, what do you reckon to that? ! Well, he is doing a fancy ham and | :10:08. | :10:17. | |
egg dish, really! So now the pancake goes on the top of the oven. | :10:17. | :10:22. | |
That is the grill for a minute? Yes. Now, the cheeks, they are probably | :10:22. | :10:26. | |
That is the grill for a minute? Yes. the size of a cod cheek? People buy | :10:26. | :10:31. | |
these. There is a membrane to remove? Yeah, you can do it yourself | :10:31. | :10:39. | |
or ask the fishmonger to do it for you. | :10:39. | :10:41. | |
If you don't take it out, it tightens up when you cook it. . | :10:41. | :10:46. | |
You can put a bit of salt before you fry them if you want to. | :10:46. | :10:50. | |
Cod sometimes you do it. There is a lot of water in the cod. You salt | :10:50. | :10:55. | |
them a bit to take the moisture from it. | :10:55. | :10:59. | |
If you would like to put your questions to either Claude or Jason, | :10:59. | :11:13. | |
call us on this number: I have some cep left for this. I am going to use | :11:13. | :11:18. | |
call us on this number: I have some some shafing. I love raw mushroom. I | :11:18. | :11:22. | |
think that they are a beautiful flavour. People are a bit scared to | :11:22. | :11:27. | |
eat them, but understand that you get the full flavour of it. You can | :11:27. | :11:32. | |
do it with button mushrooms, it is something you can do on your own. | :11:32. | :11:37. | |
We have seen Rick Stein visiting many areas of France, where abouts | :11:37. | :11:44. | |
are you from? I am from yon. That is really a great foodie area, | :11:44. | :11:53. | |
many people think it is Paris but Lyon is it? Lyon is the place to be. | :11:53. | :12:00. | |
It is a fantastic food area. Now, a little bit of butter in here, | :12:01. | :12:08. | |
yes? Yes. You see we have the shallots and the | :12:09. | :12:15. | |
ham together. You are going to flip it? No, I'm | :12:15. | :12:21. | |
going to leave that with you! I thought you were going to say that! | :12:21. | :12:34. | |
They are a bit tricky to mix. Probably a little bit longer. | :12:34. | :12:43. | |
When the ham is mixed, you mix it with the ceps. | :12:43. | :12:44. | |
So, no colour on this? No. I don't with the ceps. | :12:44. | :12:51. | |
like it. It drys it. It is cooked enough to get the flavour. You can | :12:51. | :12:55. | |
see it. You don't have to cook them more. | :12:55. | :12:58. | |
So, not to overcook as they are already full of flavour? Yes. | :12:58. | :13:03. | |
You are cooking with the ox cheeks, it is the part of the fish that is | :13:03. | :13:08. | |
doing the most amount of work. It has so much flavour? It is | :13:08. | :13:20. | |
beautiful. Why does everything sound so much | :13:20. | :13:25. | |
better when you speak in French. I was thinking that. | :13:25. | :13:30. | |
Obviously with the French it all sounds so much better. | :13:30. | :13:33. | |
Everything sounds so much more sexy! This is done. | :13:33. | :13:51. | |
We are going to cut this in half. I'll put that one on the plate for | :13:51. | :13:55. | |
you. Thank you very much. | :13:55. | :14:02. | |
So that chickpea flour it makes it lovely and light. | :14:02. | :14:04. | |
Very crispy. A little bit of butter. You started | :14:04. | :14:09. | |
with oil but finished off with the butter as well. | :14:09. | :14:13. | |
Yes, butter. One of the best inventions! I know you mentioned | :14:13. | :14:23. | |
this was your mother's recipe but I didn't get anything like this, | :14:23. | :14:29. | |
either. I got fish and chips! Did you? I think it is a great | :14:29. | :14:34. | |
invention. I love doing it. Just for kids. My daughter love eating this. | :14:34. | :14:41. | |
And my daughter also loves eating this mushroom like this. | :14:41. | :14:45. | |
So, tell me what that is called again? We have pan fried monkfish | :14:45. | :14:56. | |
cheeks, ceps "Paysanne" chickpea farinata. And a little olive oil. | :14:56. | :15:01. | |
Yes, and lots of love. Happy with that? Very good. | :15:01. | :15:07. | |
How good does that look. I hope it is tasting good. | :15:07. | :15:15. | |
If not, my mother... Dive into that. That pancake is so fantastic. So | :15:15. | :15:20. | |
light. I have never made it with the chickpea flour. Have you done it | :15:20. | :15:25. | |
before? No, never done it. It looks light. | :15:25. | :15:30. | |
Hmm, really good. If you can find them, the cheeks, | :15:30. | :15:38. | |
the monkfish cheeks, I don't understand why the supermarkets | :15:38. | :15:43. | |
don't sell them but that is really, really good. | :15:43. | :15:46. | |
It is nice and firm. Right we need wine to go with this. | :15:46. | :15:48. | |
It is nice and firm. We sent our wine expert, Olly Smith, | :15:48. | :15:57. | |
to Norfolk. You will enjoy this one. I have come to Norwich! Home to Alan | :15:57. | :16:04. | |
Partridge, the stomping ground of Delia Smith and of course local | :16:05. | :16:09. | |
haunt to that fantastic celebrity chef, what is his name? Hi, Olly! It | :16:09. | :16:22. | |
is Galton Blackiston! Let's head out on our wine patrol. | :16:22. | :16:28. | |
With Claude's magical monkfish a riech wine is the top drop to go | :16:28. | :16:33. | |
with the cheeks. You could go for this from New Zealand, Waimea. | :16:33. | :16:38. | |
However, taken all together, Claude's dish is a celebration of | :16:38. | :16:43. | |
earthy autumn bounty. So I am selecting a savoury sip with Giesen | :16:43. | :16:47. | |
Marlborough Chardonnay 2012. Lap it up! This area in New Zealand | :16:47. | :16:59. | |
is rightly famous for its Sauvignon blank, but I am increasingly finding | :16:59. | :17:06. | |
wine like this with elegance in the Chardonnay. The wine makers are | :17:06. | :17:12. | |
inspired by the area to create Chardonnays like this with a bit of | :17:12. | :17:17. | |
finesse. There is a creamy Charles Kennedy, perfect for picking up on | :17:17. | :17:22. | |
the fluffy pancake and the autumn mushrooms. Then the accidentle zip. | :17:22. | :17:27. | |
It is nimble and bright. What I am looking for to spark off the salty | :17:27. | :17:31. | |
character coming from the ham. And finally, the monkfish itself, this | :17:31. | :17:36. | |
Chardonnay is broad and dmrosy it is perfect for a frolic with the fish! | :17:36. | :17:44. | |
Claude, here's to your magnificent monkfish, cheers! Cheers indeed. | :17:44. | :17:49. | |
That is going down well. Enjoying that one? It is delicious. | :17:49. | :17:55. | |
I like it, it is nice and crisps. A bargain at £7. 99. What do you | :17:55. | :18:01. | |
think? It is lovely. A great Chardonnay. Good old Olly. | :18:01. | :18:07. | |
I want to rewind a little bit by 45 seconds to see this little bit. Look | :18:07. | :18:12. | |
at that, Olly there. He is looking really amazing. | :18:12. | :18:19. | |
That is the guy on the left. That football shirt, he looks like he has | :18:19. | :18:23. | |
had it since he was eight years old. If Delia is watching, please send | :18:23. | :18:30. | |
him a new shirt! Coming up, Jason is using a great recipe with ox cheeks. | :18:30. | :18:36. | |
What are you doing with them? We are roasting them for two hours with | :18:36. | :18:43. | |
horseradish marsh. Your favourite -- horseradish mash. Your favourite. | :18:43. | :18:48. | |
It was all sounding so good until then. | :18:48. | :18:51. | |
If you would like to talk to us, do call us on: Now, it is time to catch | :18:51. | :18:57. | |
up with Rick Stein. He is on the canal today in France. | :18:57. | :19:02. | |
Horse is not on the menu but salt is, have a look at this one. | :19:02. | :19:15. | |
I've just seen my first flamingos in that basin there | :19:15. | :19:22. | |
and the Mediterranean's just beyond- and we're entering the Camargue. | :19:22. | :19:26. | |
I remember, when I was a schoolboy,- a David Attenborough programme | :19:26. | :19:30. | |
about it and it's one of those sort- of mysterious areas of, you know, | :19:30. | :19:38. | |
strange people and white horses and- bulls and red rice and other | :19:38. | :19:43. | |
strange things, so it's going to be very exciting. I sort of say, | :19:43. | :19:50. | |
I can almost swear I can smell the scent of the wild bulls on the air. | :19:50. | :19:53. | |
There's this very fascinating scent. They're the ones that | :19:54. | :19:57. | |
they breed for the bull fights in places like Arles and Nimes, | :19:57. | :20:00. | |
There's nothing like a bit of bloodshed to enliven the mind | :20:00. | :20:15. | |
of a small boy. It was an important- port in the 13th century, | :20:15. | :20:20. | |
used to send crusaders to the Holy Land. | :20:20. | :20:23. | |
Now it's a Mecca for tourists. Well, I've just bought this, I've heard | :20:23. | :20:30. | |
is the tower that captivated my imagination all those years ago. | :20:30. | :20:34. | |
The brooding tower of the salted Burgundians. | :20:34. | :20:36. | |
by Charles VII and a troop from, sorry... OK... | :20:37. | :20:52. | |
'Aigues-Mortes was occupied by the Duke of Burgundy and his troops. | :20:52. | :20:57. | |
'Last... Sorry! They lived here for about two years...' | :20:57. | :21:01. | |
'Town?! I'm hopeless at this, stupid...' | :21:01. | :21:20. | |
But here they have a salt which they call flower of salt because | :21:20. | :21:32. | |
it supposed to smell like violets as the salt dries. | :21:32. | :21:36. | |
scraping the top off this salt pan and it's called the fleur de sel. | :21:36. | :21:42. | |
The point of it is the crystals on the top are slightly...imperfect. | :21:42. | :21:47. | |
particular flavour, it's all about style, it's all about sort of... | :21:47. | :21:56. | |
marketing really because it's a bit like water. | :21:56. | :22:05. | |
It's a bit, I suspect, a little bit like the Emperor's suit of clothes, | :22:06. | :22:09. | |
and you're sprinkling it on maybe some freshly-cooked vegetables with | :22:09. | :22:13. | |
a little lick of olive oil and a little sprinkle of fleur de sel. | :22:13. | :22:17. | |
Or maybe with a sea bream - known as dourade. | :22:18. | :22:21. | |
These are quite common in British supermarkets now. | :22:21. | :22:24. | |
After scaling them I'm putting a couple of slashes across the flank | :22:24. | :22:27. | |
so they absorb more flavour from garlic and crushed fennel seeds, | :22:27. | :22:31. | |
which to me, along with pastis, epitomises a taste of Provence. | :22:31. | :22:37. | |
So that goes in with my slices of garlic, and now for the fish. | :22:37. | :22:42. | |
First of all, just get a bit of olive oil on them. | :22:42. | :22:45. | |
A liberal spattering of oil, no finesse about this one, just get | :22:45. | :22:51. | |
my pastry brush and just work, work- them all into the cavity like that. | :22:51. | :22:56. | |
Look at that, it just looks more wholesome somehow than, er... | :22:56. | :23:02. | |
than ordinary rock salt. And now some thyme, a couple of nice sprigs | :23:02. | :23:07. | |
So now we just stuff these slices with the fennel and garlic, | :23:07. | :23:24. | |
a couple of slices in there, on the baking sheet, | :23:24. | :23:28. | |
inside and out. So I thought I'd do a bit of baking outside. | :23:28. | :23:42. | |
I've already got some red pepper on here that's been | :23:42. | :23:51. | |
on the barbecue grills, look at that, looks so appetising. | :23:51. | :23:55. | |
So, but now, I'm going to put these actually on the baking tray. | :23:56. | :24:01. | |
Meanwhile I'm just going to go back- in the kitchen with this, | :24:01. | :24:04. | |
strip it all, chop it up, and put it in my Provencal sauce. | :24:04. | :24:12. | |
Smells absolutely wonderful, I'll just try and get rid of that heat. | :24:12. | :24:18. | |
No need to be too fastidious about the skin. | :24:18. | :24:20. | |
I quite like to see black specks in it. And now the tomatoes. | :24:20. | :24:24. | |
Well, I've already peeled these, but I have to say these are | :24:24. | :24:27. | |
of thing we get back home... and lovely big beef tomatoes. | :24:27. | :24:35. | |
So that's just a rough chop, just like that. There we go. | :24:35. | :24:46. | |
Now for frying all this lot up. So for the sauce, you need about | :24:46. | :24:50. | |
four chopped cloves of garlic, fried in olive oil | :24:50. | :24:53. | |
and then just pull the leaves off three to four stalks of thyme. | :24:53. | :24:57. | |
In go the chopped tomatoes and peppers. | :24:57. | :24:59. | |
This sauce also goes really well with spicy merguez sausages. | :24:59. | :25:03. | |
So just stir that in and now add a little bit of vinegar, | :25:03. | :25:06. | |
a tablespoon, just to tarten that up a bit, and then about | :25:06. | :25:09. | |
the same number of capers. These give it a lovely sharpness, | :25:09. | :25:14. | |
and sometimes I add a few chopped cornichons for extra acidity. | :25:14. | :25:20. | |
I've cooked these potatoes in chicken stock with saffron. | :25:20. | :25:23. | |
Again, these are the colours of Provence | :25:23. | :25:26. | |
and the fish has been cooking for 20 minutes and that's all it needs. | :25:26. | :25:30. | |
oh, why, would you deny yourself the combined pleasures of both? | :25:30. | :26:00. | |
If you serve this up among friends,- it never fails to get a smile. | :26:00. | :26:16. | |
See the look of that plate, I get the same reaction when I cook | :26:16. | :26:23. | |
Singapore chilli crab. Now, for the masterclass, I am cooking with | :26:23. | :26:32. | |
scallops, but this is the first thing I learned when working in | :26:32. | :26:38. | |
France. Was with steamed hake and potatoes and a classic beurre blanc. | :26:38. | :26:46. | |
Some areas use cream, some don't. Chop the shallots and then put them | :26:46. | :26:51. | |
into a pan. Don't add colour to this. We need a touch of white wine | :26:51. | :26:58. | |
and reduce this down by half. I will add cream and whisk in butter to | :26:58. | :27:03. | |
serve it off. I will serve it with scallops and serve it with chives, | :27:03. | :27:10. | |
tomatoes and spinach and the beurre blanc. | :27:10. | :27:16. | |
All you do with these is concasse them, pop them into boiling water | :27:16. | :27:22. | |
then iced water, but take the skan off. Hold it flat and remove the | :27:22. | :27:26. | |
skin. I am watching this carefully. I want | :27:26. | :27:31. | |
to learn how to do sauces. Something simple you can rustle up, something | :27:31. | :27:36. | |
that they will eat as well. I wanted to learn how to do javelin | :27:36. | :27:41. | |
but you were not there! I can teach you now! But it all started for you | :27:41. | :27:48. | |
at a very young age, eight or nine years old? I was eight when I | :27:48. | :27:53. | |
watched the Olympics the first time. I was Merwised. I told mum to take | :27:53. | :27:58. | |
me to the local club so I could learn, but they sent me away. They | :27:58. | :28:02. | |
said I was too young. They were not offering a baby-sitting service! I | :28:02. | :28:04. | |
said I was too young. They were not had to wait a full 12 months before | :28:04. | :28:09. | |
signing on the dotted line and basically join up. I didn't look | :28:09. | :28:13. | |
back. I loved it. What what fascinated you about it? | :28:13. | :28:19. | |
Doing stuff like that, it is all manner of different things? What | :28:19. | :28:25. | |
really got you interested? I was a good club athlete. I would be thrown | :28:25. | :28:31. | |
into the deep end. People would pull out, I would be asked to do | :28:31. | :28:35. | |
something else. My coach said why not do the heptathlon. I was a jack | :28:36. | :28:42. | |
of all trades. I joined. I did the first heptathlon. Loved the | :28:42. | :28:46. | |
friendship between the ladies and I did not look back. | :28:47. | :28:52. | |
This was about 13 years of age. You remember at school at 13, you | :28:52. | :28:59. | |
were... ? Fishing! I remember, javelin, Tessa Sanderson came to the | :28:59. | :29:06. | |
school. She took it and threw it, you could not even see it, it went | :29:06. | :29:12. | |
so far. There are so many different techniques to learn? There is, but | :29:12. | :29:17. | |
it is like being a chef. You have to learn the trade. Take your time. It | :29:17. | :29:22. | |
does not happen overnight. Practise makes perfect. | :29:22. | :29:26. | |
It built up to Sydney 2000. What was it like for you? There were highs | :29:26. | :29:32. | |
and lows? Big expectations and a few things happened? You broke your | :29:32. | :29:42. | |
ankle? I ruptured my ees. That does not sound good. | :29:42. | :29:54. | |
-- I ruptured my Achilles tendon. I got into the competition not knowing | :29:54. | :29:59. | |
if I would make it through. Not training for nine weeks. Just on the | :29:59. | :30:03. | |
start line, thinking what would happen. Mentally I was strong. I | :30:03. | :30:07. | |
wanted it more than anyone else. I got it together. I got it right. | :30:08. | :30:11. | |
You did get it together. Winning gold. It was fantastic. You did not | :30:11. | :30:16. | |
realise you won the gold. The 800m, that was the killer that sorts | :30:16. | :30:19. | |
realise you won the gold. The 800m, everyone out. | :30:19. | :30:23. | |
I think that I had done the job in the javelin, your favourite event. | :30:23. | :30:27. | |
The penultimate event. My favourite is the long jump. | :30:27. | :30:34. | |
Is it? ! I can't imagine you in that at all! Denise, I am not saying that | :30:34. | :30:40. | |
I am taking part in it! Well, it is one to watch. You in a pair of Lycra | :30:40. | :30:48. | |
shorts, jumping over sand... Well, you had Galton on earlier! I would | :30:48. | :30:54. | |
look like a Space Hopper if I wore Lycra, definitely not but I paced it | :30:54. | :31:00. | |
out, six-and-a-half metres you did in the long jump. From that oven to | :31:00. | :31:03. | |
Claude. It is not that fair? ! It is! Funny, | :31:03. | :31:10. | |
when you see it like that, you take it for granted. I love the | :31:10. | :31:18. | |
heptathlon. The event has gone on from strength-to-strength. Jessica | :31:18. | :31:21. | |
Ennis is outstanding. There is another young lady in the wing, | :31:21. | :31:27. | |
Caterina Johnson. She is flying the flag for us as well. | :31:27. | :31:31. | |
So the future is looking good? The future is looking bright. | :31:31. | :31:37. | |
And we have seen you dabbling on the stove, in the kitchen? Yes, | :31:37. | :31:45. | |
Celebrity MasterChef! I was not there for long. | :31:45. | :31:49. | |
You are working with food and kids, though? Yes, I am passionate by the | :31:49. | :31:53. | |
kids. They are our future. What you do with them in the early stages is | :31:53. | :31:59. | |
so important. I am working with Walt Disney. I am examining the eating | :31:59. | :32:04. | |
habits of UK families. We found that basically children are eating better | :32:04. | :32:10. | |
and miles an more varied diets than ever before. | :32:10. | :32:14. | |
There is more choice. They are more knowledgeable? They | :32:15. | :32:20. | |
are. Sometimes I think as parents we underestimate what they like to eat. | :32:20. | :32:25. | |
I have found on holidays, that I try to make sure that my kids eat a | :32:25. | :32:28. | |
varied diet. That makes the holiday to make sure that my kids eat a | :32:28. | :32:33. | |
experience a better one. If your children are able to eat and | :32:33. | :32:38. | |
participate, making the meal time fine, it helps. | :32:38. | :32:42. | |
So this is about experimenting with the flavours of food? And making | :32:42. | :32:47. | |
sure that the kids have a varied diet and to be creative and putting | :32:47. | :32:53. | |
magic back into the mealtimes. You have three kids? Yes. | :32:53. | :32:58. | |
How do you look like three kids. Jason has two, he looks like a sea | :32:58. | :33:04. | |
dog! He has been up till late. He is a hard worker. It is not easy. As | :33:04. | :33:09. | |
any parent tells you, trying to get the balance right. | :33:09. | :33:15. | |
But I just try to parent as you have been taught. Mealtimes are | :33:15. | :33:19. | |
important. You are what you eat if you give them good stuff, hopefully, | :33:19. | :33:24. | |
they will have the energy to participate in whatever they want to | :33:24. | :33:28. | |
do. Mine are sporty. How do you make it fun for your | :33:28. | :33:33. | |
kids? I get them involved. It seems to work a treat. | :33:33. | :33:41. | |
They either chop the vegetables, we have had fajhita fry days, we go | :33:41. | :33:48. | |
around the world in a week from Italian, I am adventurous with the | :33:48. | :33:53. | |
Japanese, but they love sushi. We will have a sushi night, but the | :33:53. | :33:59. | |
fajhita Fridays go down well, whether it is chicken or prawn. They | :33:59. | :34:03. | |
are eating more interesting things or want to eat them than I did. I | :34:03. | :34:12. | |
did not have Kalmarily -- Kalamari until I was 20. | :34:12. | :34:16. | |
Well, the same with scallops but these are the little scallops, I | :34:16. | :34:22. | |
have just whisked in basically that whole bowl of butter. . | :34:22. | :34:27. | |
I have found that since retiring I amen joying my food a lot more. It | :34:27. | :34:31. | |
had to be bland before, it was measured. I saw how much salt you | :34:31. | :34:37. | |
threw in that as well! I don't know what you are talking about. We have | :34:37. | :34:43. | |
black pepper in there, that is technically a spice so, with the | :34:43. | :34:48. | |
tomatoes and the herbs, there is part of your five a day! And with | :34:48. | :34:53. | |
the sauce, is little simple beurre blanc. Often the classic ideas, and | :34:53. | :34:59. | |
in the classic recipes, you see this on holidays. There are the scallops, | :34:59. | :35:06. | |
a classic tomato and chive beurre blanc. | :35:06. | :35:10. | |
That looks exquisite. Can I tuck in? Yes. You can use that sauce for so | :35:10. | :35:16. | |
many different things it is a classic sauce to go with the fish. | :35:16. | :35:22. | |
There is one for your repertory. If there is a skill, dish, technique | :35:22. | :35:27. | |
you would like me to demonstrate, drop us a line. Up all of the | :35:27. | :35:33. | |
contact details are on the website: And what are we cooking for Denise | :35:33. | :35:35. | |
contact details are on the website: at the end of the show? She could be | :35:35. | :35:41. | |
facing heaven, with the Madagascan prawns. It will be cooked with | :35:41. | :35:50. | |
chilli, mango, coconut cream, grilled under the oven are grouse, | :35:50. | :36:02. | |
that is cooked with a redcurrant sauce and vegetables and some | :36:02. | :36:06. | |
fondant potato. You will have to wait until the end of the show to | :36:06. | :36:12. | |
see the final result. Now it is time for the Great British Menu. It is | :36:12. | :36:18. | |
the turn of Raymond O' Cardle and Chris Fern. I am going to practise | :36:18. | :36:29. | |
Both chefs are serving soups for their first courses | :36:29. | :36:31. | |
Raymond scored one point more than Chris for his starter. | :36:31. | :36:34. | |
Black truffle and wild mushroom veloute, with bacon cream, | :36:34. | :36:36. | |
Nervous? No. You're not nervous? Not yet. | :36:36. | :36:38. | |
It's my third time doing it, yeah, and I'm nervous. | :36:38. | :36:41. | |
I think it's good to have nerves. It keeps you on your toes. | :36:41. | :36:42. | |
If you're self motivated, you don't need nerves. | :36:42. | :36:46. | |
Yeah, I bought four of them. Good, good. | :36:47. | :36:51. | |
This year, there's even more pressure on the chefs, in the form | :36:51. | :36:54. | |
Hi, Charlie, and welcome to the judges' chamber. | :36:54. | :37:01. | |
Does that mean we get to sentence them to death | :37:01. | :37:05. | |
Raymond's soup is the first under scrutiny. | :37:05. | :37:20. | |
Raymond puts his wheaten bread rolls into sacks. | :37:20. | :37:21. | |
He fills his glasses with the black truffle | :37:21. | :37:23. | |
and mushroom veloute, tops with bacon foam, | :37:23. | :37:24. | |
and serves the remaining soup in his custom-made stout bottles. | :37:24. | :37:28. | |
Finishing with a sprinkling of bacon and wild rice crumble. | :37:28. | :37:33. | |
Do you think the judges will think that will fit the brief? | :37:33. | :37:49. | |
Well, this is what I normally have for breakfast. | :37:49. | :38:24. | |
I'm always saying things are too salty. | :38:24. | :38:29. | |
These two guys are always saying they are not salty enough. | :38:29. | :38:30. | |
And I think this amount of bacon on the top is just right, | :38:30. | :38:31. | |
because it gives you a little salty kick. | :38:31. | :38:34. | |
HE LAUGHS You and salt! | :38:34. | :38:35. | |
It's nice to see you coming over to- the side of the angels at long last. | :38:35. | :38:38. | |
Witty and delicious. What more do we want? | :38:38. | :38:45. | |
Former regional champion Chris is up next with his soup. | :38:45. | :38:49. | |
A fragrant broth with a pork, prawn and scallop dumpling, served | :38:49. | :38:52. | |
in a comedy piggy bank, with coin shaped pork scratchings on the side. | :38:52. | :38:57. | |
Chris seasons his pork scratchings with his bacon salt | :38:57. | :39:02. | |
He places his quirky piggybanks on the pass, | :39:02. | :39:08. | |
adds his chargrilled scallops, mushrooms, steamed dumplings | :39:08. | :39:10. | |
Like the old days. Like the old days, yeah. | :39:10. | :39:15. | |
I'm quite excited by these. I'm intrigued. | :39:15. | :39:31. | |
Yes, are these posh pork scratchings? | :39:31. | :39:33. | |
These are posh pork scratchings. They are delicious. | :39:33. | :39:40. | |
I think the pig and the fish, I don't understand where | :39:40. | :39:41. | |
that pig and fish thing is going at all. | :39:41. | :39:47. | |
I'm interested on your view on the consomme. | :39:47. | :39:48. | |
I think you know what I'm going to say. I think I'm with you. | :39:49. | :39:52. | |
It is actually too salty, even for me. | :39:52. | :39:55. | |
And as for the little dumplings, I mean it's got... | :39:55. | :39:57. | |
HE COUGHS Crikey Almighty! | :39:58. | :40:03. | |
You know what, he can't have tasted this dish. | :40:04. | :40:05. | |
If he'd tasted that consomme, he would not have sent it out. | :40:05. | :40:41. | |
Experienced chef Raymond is hoping to nail his fish course today. | :40:42. | :40:43. | |
Aptly named A Day At The Beach featuring a tail of turbot, | :40:43. | :40:45. | |
complete with marine life, seaweed and oil slicks. | :40:45. | :40:47. | |
He's hoping to improve on the low five | :40:47. | :40:48. | |
he scored for it earlier in the week. | :40:48. | :40:51. | |
Raymond brushes the plate with crab- bisque and dots on toasted quinoa. | :40:51. | :40:53. | |
Next, cockles, mussels, winkles and crab claws. | :40:53. | :40:54. | |
Followed by seaweed and sea spaghetti. | :40:54. | :40:55. | |
And the tail of turbot is laid across the plate. | :40:55. | :40:56. | |
With time ticking, Raymond adds his oil slicks made of fish sauce, | :40:57. | :40:59. | |
Ray, you're seven minutes late. Are you all right? Yes, perfect. | :41:00. | :41:05. | |
Will the temperature of the fish be all right? | :41:06. | :41:08. | |
And finally, a creamy dill sauce is- served on the side. | :41:08. | :41:13. | |
It certainly looks a bit like a beach. | :41:13. | :41:27. | |
I think the whole thing looks really, really good. | :41:27. | :41:31. | |
I think they are really going to enjoy it. | :41:31. | :41:36. | |
I have never liked seaweed in any shape or form. | :41:36. | :41:39. | |
And this one, let me tell you, is utterly delicious. | :41:39. | :41:44. | |
Bit of cream there to give it the luxury. | :41:44. | :41:53. | |
My only concern here is that we've been waiting here a long time. | :41:53. | :41:55. | |
Some of the ingredients here are cold. | :41:55. | :41:57. | |
I was wondering, is it supposed to be cold? | :41:57. | :41:58. | |
The shellfish is absolutely stone cold. | :41:58. | :42:00. | |
I think this must be an English day at the beach | :42:00. | :42:02. | |
where it's just too cold. THEY ALL LAUGH | :42:02. | :42:06. | |
Chris is hoping to laugh his way to the banquet | :42:06. | :42:09. | |
with his fish course, Stitched Up Like A Kipper. | :42:09. | :42:12. | |
Featuring mackerel stuffed with curry spiced pilaff, | :42:12. | :42:14. | |
and a mini scotch egg of quail egg wrapped in haddock paste, served in | :42:15. | :42:18. | |
an elaborate presentation, rock pool complete with fishing rods, | :42:18. | :42:25. | |
Chris fries his stuffed mackerel fillets. | :42:26. | :42:27. | |
He deep fries his quail eggs wrapped in haddock paste, | :42:27. | :42:29. | |
and arranges his almond and fennel salad on the plate. | :42:29. | :42:35. | |
He puts his fish in the nets and attaches his fishing rods. | :42:35. | :42:36. | |
And finally serves his mini scotch eggs. | :42:36. | :42:42. | |
That looked great, Christopher. It looked the way it's supposed to. | :42:42. | :42:52. | |
I really well. The wee bags. | :42:52. | :42:56. | |
I always like to have a catch guaranteed. | :42:56. | :43:02. | |
This smells absolutely delicious, whatever is in here. | :43:02. | :43:06. | |
Lot of big flavours here. Very clean, well defined flavours. | :43:06. | :43:09. | |
He's very cleverly got the little quails' egg yolk. It's still runny. | :43:09. | :43:16. | |
You can see who makes it through to the final in about 20 minutes. | :43:16. | :43:57. | |
Still to come, Simon Hopkinson is busy in the kitchen, making grilled | :43:57. | :44:02. | |
aubergines with feta cheese. And then he cooks the perfect-looking | :44:03. | :44:13. | |
steak and chips. Looks delicious! With our chefs being of such an | :44:13. | :44:16. | |
EGG-ceptionally high standard, I will only accept EGG-squisite | :44:16. | :44:19. | |
omelettes from them this week. And if you think OMLETTE-ing the | :44:19. | :44:21. | |
producers' get away with such EGG-scrutiatingly bad puns next week | :44:21. | :44:24. | |
then you've got another think coming. And will Denise be facing? | :44:24. | :44:27. | |
Food heaven, Indian style prawns? Or her food hell, a classic roast | :44:27. | :44:30. | |
grouse with redcurrant sauce? You'll have to wait until the end of the | :44:30. | :44:39. | |
show to find out which one she gets. Next up, who is rapidly taking over | :44:39. | :44:45. | |
the world with his ever-expanding restaurant empire. It is the | :44:45. | :44:49. | |
fantastic, Jason Atherton. Morning, James! What are we weeking | :44:49. | :44:58. | |
-- cooking? We are making ox cheek with horseradish mash. | :44:58. | :45:05. | |
Sounds great. Now the empire four you is split on | :45:05. | :45:12. | |
two continents? Yes, we are in Asia and London. Six restaurants in Asia, | :45:12. | :45:16. | |
four in London. Where has this recipe come from? | :45:16. | :45:24. | |
This is from Bernard's Tavern, it was opened four weeks ago. | :45:24. | :45:29. | |
It is a hotel? Yes it is going really well. | :45:29. | :45:33. | |
These are the cheeks? We are rying to braise it to break down the sinew | :45:33. | :45:37. | |
in the middle of the tissue. That keep it is nice and moist. We have | :45:37. | :45:43. | |
the bone marrow there, we get rid of those. | :45:43. | :45:46. | |
You use the cheeks from a certain area? When they are looking for, | :45:46. | :45:52. | |
when they slash the animal to check for BSE and mad cow disease, in | :45:52. | :45:58. | |
Ireland they use a different part of the animal so, that the cheeks are | :45:58. | :46:03. | |
nice and whole, so they are Irish ox cheeks. | :46:03. | :46:10. | |
So, there is the vegetables. And also thyme and a bay leaf and | :46:10. | :46:20. | |
port and we leaf that for 24 hours. Then we take it out. The reason to | :46:20. | :46:24. | |
leave it in the fridge for 24 hours is that the red wine and the port | :46:25. | :46:30. | |
soaks into the cheek. It gives it that really deep flavour when it | :46:30. | :46:33. | |
comes out. So, carrots in the style of Vichy, a | :46:33. | :46:39. | |
little bit of stock, butter and salt? Yes, and we are going to cook | :46:39. | :46:45. | |
them whole. We want a nice rustic look to it. This is proper family | :46:45. | :46:50. | |
sharing food. This is lovely. The cheeks go in like so. | :46:50. | :46:52. | |
sharing food. This is lovely. In a hot pan. | :46:52. | :47:06. | |
It is very important to get a hot pan! I can see that! Is it expensive | :47:06. | :47:13. | |
the ox cheeks? No, it is really cheap. Not expensive at all. That is | :47:13. | :47:15. | |
the ox cheeks? No, it is really why I did it. James told us we were | :47:15. | :47:22. | |
on a budget today! So we have a little bit of sour dough bread going | :47:22. | :47:28. | |
on? Yes, we are making a sour dough crumb. That is going to sit on top. | :47:28. | :47:32. | |
The cheeks are coming along nicely. We take out the vegetables. | :47:33. | :47:40. | |
Stick those over the top like so... Get them nicely roasted. | :47:40. | :47:45. | |
So with all of the restaurants, you have ten, where did your inspiration | :47:46. | :47:50. | |
come from? I take it travelling, you travel a lot? Yes. | :47:50. | :47:58. | |
Yeah, I just love to travel. Travelling is a big part of my life. | :47:58. | :48:03. | |
Having restaurants in Asia, my wife is from that part of the world. We | :48:03. | :48:05. | |
go there a bit to visit her family is from that part of the world. We | :48:05. | :48:10. | |
and also I am fascinated by Asian food and I like that part of the | :48:10. | :48:12. | |
world. So why not open a few restaurants | :48:12. | :48:18. | |
while there on holiday? ! Why not? It is better than sitting on the | :48:18. | :48:23. | |
beach! But this is for you it is more rustic? Yes, and my mum did not | :48:23. | :48:28. | |
teach me how to make this. That is for sure. | :48:28. | :48:32. | |
In goes all of the juices? Yes, that is in there. | :48:32. | :48:36. | |
Then we stick that in the oven. It is covered in stock. Bring it up to | :48:36. | :48:40. | |
the boil and stick it in the oven for a couple of hours. | :48:40. | :48:47. | |
Now, the potatoes. You have little potatoes here. | :48:47. | :48:50. | |
Any sort of potato. Always boil them in the skin. Then after peel them, | :48:50. | :48:57. | |
so we have them like that. They are nice and soft. The reason to keep | :48:57. | :49:01. | |
them in the skin it keeps the flavour in. Push them through and | :49:01. | :49:07. | |
then add a little bit of butter. A little bit of milk and we are | :49:07. | :49:11. | |
going to add some horseradish in there. | :49:12. | :49:16. | |
Right the bone marrow is in the oafen for 20 minutes. | :49:16. | :49:18. | |
Right the bone marrow is in the Anything on that? No, just as it is. | :49:18. | :49:22. | |
Nice and natural. When you bring it out just get a | :49:22. | :49:29. | |
little fork and prod it down, make sure it is tender in the middle. | :49:29. | :49:33. | |
Then the bone marrow is ready to go. So, the potatoes are there. . | :49:33. | :49:44. | |
So this is the sour dough. We are getting a bit of colour on it as | :49:45. | :49:49. | |
well. How long do you cook the cheeks for? | :49:49. | :49:54. | |
We cook them for about an hour-and-a-half to two hours. Until | :49:54. | :49:58. | |
they are really nice and tender. That is what we end up with, yes? | :49:58. | :50:04. | |
Happy with that? That is it. Beautiful. | :50:04. | :50:10. | |
A little bit of milk and butter in the sour dough mixture. | :50:10. | :50:27. | |
We are going to add a little bit of thyme to that. You have to move with | :50:27. | :50:34. | |
this recipe. There are the carrots. . | :50:34. | :50:38. | |
Good job you can could, or we would anybody trouble today! How about I | :50:38. | :50:43. | |
put you on the payroll? What is in the potato? Butter, milk, then we | :50:43. | :50:49. | |
add the horseradish. Where is it? It's gone! We don't | :50:49. | :50:56. | |
have any! Come on! It has gone. Come on! We sent the researchers | :50:56. | :51:07. | |
around Clapham, there is no horseradish anywhere! That is a | :51:08. | :51:11. | |
proper stitch-up. I was about to go home. | :51:11. | :51:17. | |
Look, that is loads! Look at that bad boy. | :51:17. | :51:19. | |
It is the worst ingredient in the world! You are not supposed to have | :51:19. | :51:27. | |
that much in, but I put it in just for you, James. | :51:27. | :51:33. | |
You have ruined it. Where is next in the global empire for you, then? We | :51:33. | :51:38. | |
open up in Hong Kong. That is at Christmas. So there for | :51:38. | :51:43. | |
Christmas. And they cans year we do Dubai and New York. | :51:43. | :51:52. | |
Why not? I booked my holiday, so I thought I would open up a | :51:52. | :52:00. | |
restaurant! There are your cheeks. I will not taste the mashed potato. | :52:00. | :52:10. | |
Salt in there. It will not make a difference. You | :52:10. | :52:15. | |
have put a lot of horseradish in there, though? I love it | :52:15. | :52:21. | |
A nice dollop of mashed potato. Then the lovely roasted carrots. The | :52:21. | :52:26. | |
cheek. In goes the cheek on there. | :52:26. | :52:39. | |
The bone marrow. We turn that over and on goes the crumbs. | :52:39. | :52:44. | |
This is like, when it is cold outside, this is just the best. | :52:44. | :52:51. | |
Even a Frenchman would like this. Yes! I can't make it sound as good | :52:51. | :53:01. | |
as Claude make it is sound, but this is a beautiful little braised ox | :53:01. | :53:06. | |
cheek with a bone marrow and sour dough crumbs! He has ruined it with | :53:06. | :53:14. | |
the horseradish, though! It was all going so well. | :53:14. | :53:20. | |
Now you get to dive into this one. Have a seat. | :53:21. | :53:27. | |
I don't know if you like bone marrow? Well, I'm about to find out. | :53:27. | :53:33. | |
First time? Yes! Roasted in the oven, 20 minutes? Yes. | :53:33. | :53:44. | |
I'm not a big fan of bone marrow. It is tasty with a lot of rich flavours | :53:44. | :53:47. | |
in it. It is food for the soul. Quite | :53:47. | :53:52. | |
warming. It makes you run faster. | :53:52. | :53:57. | |
James favourite now. It is the food of the devil. | :53:57. | :54:03. | |
I have to say, I agree. I don't normally like horseradish! Now we | :54:03. | :54:09. | |
need wine to go with this. We sent Olly Smith to Norwich. What has he | :54:09. | :54:15. | |
chosen to go with Jason's tasty cheeks? | :54:15. | :54:30. | |
With Jason's outstanding ox cheeks and horseradish mash, you could go | :54:30. | :54:39. | |
large and pick a robust red from Portugal's Duoro Valley, but with | :54:39. | :54:45. | |
the melting texture of the succulent cheeks, I'm after a wine that is big | :54:45. | :54:49. | |
on flavour but lighter and more elegant with its structure. So I am | :54:49. | :54:55. | |
selecting, Gerard Bertrand Minervois 2010. Part bull, part ballerina! | :54:55. | :55:10. | |
Former French rugby star, Gerard Bertrand has taken modern classics, | :55:10. | :55:17. | |
this one coming from Minervois. It is Hershey, blended with mon and | :55:17. | :55:24. | |
at this price, I think it is impeccable. There is a mild | :55:24. | :55:27. | |
detonation of spice that is what I'm after to tackle the tickle of | :55:27. | :55:32. | |
horseradish in Jason's tasty mash. Then the meat juices. That | :55:33. | :55:37. | |
intensifies the flavour. That concentrates them. So I need the | :55:37. | :55:44. | |
bold dark flavour coming from the Syria and the Cabernet. And finally, | :55:44. | :55:51. | |
the succulence from the bone marrow and the cheeks, I don't want a wine | :55:52. | :55:56. | |
that is too tannic. This one is perfectly sut. Jason, here's to your | :55:57. | :56:03. | |
champion cheeks, cheers! Cheers indeed. £6. 99. A bargain with this. | :56:03. | :56:11. | |
The Syria grape. It is spicy. It ledz itself to something hearty. | :56:11. | :56:16. | |
It is very French but it goes so well with that. Well it is a French | :56:16. | :56:23. | |
dish, you know! Yeah, lrlt! I have not gotten round to the wine. This | :56:24. | :56:27. | |
is incredible. The cheeks are falling apart. It is melt in your | :56:27. | :56:30. | |
mouth. Good. | :56:30. | :56:34. | |
Right, time to get back to the Great British Menu it is time for Chris | :56:34. | :56:37. | |
Fern and Raymond O' Cardle to Earlier in the week, | :56:37. | :56:44. | |
Chris caught up with Raymond Chris is up first with | :56:44. | :56:52. | |
his comic book inspired cowboy pie of beef cheeks and ceps,- | :56:52. | :56:53. | |
with BBQ beans and sweet corn. It hit the mark for gastronomy | :56:53. | :56:55. | |
and comedy first time around, Having assembled | :56:55. | :57:29. | |
and baked his pie of beef cheeks, ceps and braised onions, | :57:29. | :57:30. | |
Chris puts his BBQ beans into tins. To prepare his flaming | :57:30. | :57:32. | |
camp fire surprise, he tops his grilled sweetcorn | :57:32. | :57:33. | |
with hay and pours his sweet | :57:33. | :57:35. | |
and spicy butter into jugs. ..and with the judges | :57:35. | :57:36. | |
suitably attired, PRUE LAUGHS | :57:36. | :57:40. | |
That's brilliant! I have a feeling this is going | :57:40. | :57:46. | |
to be high on the comedy side This pie is a triumph, honestly. | :57:46. | :57:47. | |
The meat is really delicious. The pastry is perfect. | :57:47. | :57:55. | |
That sauce is delicious. I can see this going down terribly | :57:55. | :57:58. | |
well. It's just what we want. It's funny, it tastes delicious, | :57:58. | :58:04. | |
it takes a lot of skill to do it. Look at him, he's come steaming in | :58:04. | :58:07. | |
and taken my pastry. Charlie, | :58:07. | :58:14. | |
if you don't mind my saying, Well, if I was a cowboy, | :58:14. | :58:15. | |
I'd shoot you. Exactly, I think | :58:15. | :58:19. | |
they would go for you. sweetbreads and tongue | :58:19. | :58:20. | |
and cheek pie, which pays homage to the Titanic | :58:20. | :58:28. | |
with its smoky presentation. Raymond puts his venison loin | :58:28. | :58:37. | |
into his Titanic smoker. He dresses his plate with carrot | :58:37. | :58:39. | |
and cumin puree honeycomb, and tops with his sweetbread | :58:39. | :58:43. | |
stuffed carrots. He adds his tongue and cheek pie | :58:43. | :58:45. | |
and spoons on his pickled damsons. And finally, the Titanic sets sail | :58:45. | :58:50. | |
to the judges' chamber. Do you think they're going to find | :58:50. | :58:56. | |
the humorous side of that? Yeah, I think so. I think they're | :58:56. | :59:17. | |
going to be surprised it's a smoker. Well, that's a great theme | :59:17. | :59:21. | |
for Comic Relief, the Titanic, one of the funniest episodes | :59:21. | :59:25. | |
in history where hundreds of women and children died a hideous, | :59:25. | :59:29. | |
freezing death. I think this is about shipbuilding | :59:29. | :59:30. | |
in Northern Ireland. Yeah, the Titanic was a great | :59:30. | :59:37. | |
advert for that after all. There are a lot of flavours here | :59:37. | :59:46. | |
which don't seem to have I must say, I find it slightly | :59:46. | :59:47. | |
weird that the Raymond McArdle that cooked the very first | :59:47. | :59:52. | |
dish of the day, cooked this one. I think we can safely say this is | :59:52. | :59:53. | |
not any good. It's not gastronomy. It has no connection to the Titanic. | :59:53. | :59:56. | |
And the Titanic is a bad idea. Chris has lots of elements to | :59:57. | :00:00. | |
bring together for his dessert. A deconstructed black forest | :00:00. | :00:08. | |
gateau of chocolate and a witty nod to the famous | :00:08. | :00:12. | |
Tommy Cooper catchphrase. Chris adds swipes of | :00:12. | :00:17. | |
cherry granola to the plate and carefully spoons on | :00:17. | :00:24. | |
his cherry compote. Then he decorates with chocolate | :00:24. | :00:30. | |
sponge discs, cherry sorbet Right, left, I'm following | :00:30. | :00:34. | |
right behind you. Thank you. The plates leave the pass, | :00:34. | :00:40. | |
but Chris has insisted on serving his final | :00:40. | :00:42. | |
surprise at the very last minute. Finally he adds his chocolate | :00:42. | :00:45. | |
mousse, frozen in liquid nitrogen. I have to say, | :00:45. | :00:53. | |
that looks a right mess. This, I don't think is a good idea.- | :00:53. | :01:09. | |
Yes. That is delicious! The frozen | :01:09. | :01:15. | |
thing in the middle is amazing. What's it supposed to be? | :01:15. | :01:28. | |
Am I missing a gag there? I think it was a bit | :01:28. | :01:29. | |
of a Jackson Pollock of a dish. It was sort of splattered | :01:29. | :01:30. | |
onto the plate. Rather than a carefully constructed- | :01:30. | :01:32. | |
piece of pudding work. So are we agreed, it's a load | :01:32. | :01:34. | |
of old pollocks, then? We are. at the heart of rocky textures | :01:34. | :01:35. | |
and chocolate and orange flavours, A dish which scored just six points- | :01:35. | :01:41. | |
yesterday when the citric acid didn't dissolve, | :01:41. | :01:46. | |
causing the orange eruption to fail. Today, he can't afford | :01:46. | :01:50. | |
to make the same mistakes. With his glucose tube, | :01:50. | :01:58. | |
the heart of the volcano, carefully placed into the centre | :01:58. | :02:00. | |
of the chocolate mousse base, Raymond adds his rocky textures of | :02:00. | :02:01. | |
chocolate, coconut and cream rocks Next he carefully adds | :02:02. | :02:04. | |
his sherbet mixture, and, at the last minute, he makes | :02:04. | :02:10. | |
another change to his orange puree. Once thickened, he pours the puree | :02:10. | :02:16. | |
into jugs, and finally, he adds the sheep's milk | :02:17. | :02:18. | |
ice cream to the plate. OK, guys, I want you to fill | :02:18. | :02:20. | |
the tube very skilfully. That's a bit disappointing! | :02:20. | :02:34. | |
Is that it?! Volcanoes don't always go off, | :02:34. | :02:36. | |
do they? by the absence of pyrotechnic | :02:36. | :02:38. | |
effects, I love the texture. This is very good ice cream. | :02:38. | :02:48. | |
It's rich and light. The only thing about this pudding, | :02:48. | :02:50. | |
if the whole fizz-up volcano Cooking complete, | :02:50. | :03:50. | |
all the chefs can do is wait while the judges consider | :03:50. | :03:51. | |
their final scores. The winner is... Raymond! Well done, | :03:51. | :04:24. | |
Raymond. Well done. Well done Raymond. Next week it is | :04:24. | :04:29. | |
the turn of the Central region. Now, it is time to answer some of | :04:29. | :04:35. | |
your calls. Each caller decides what Denise would eat at the end of the | :04:35. | :04:38. | |
show. First we have Linda. What is your | :04:38. | :04:42. | |
question for us. I have been given a bag of quince. | :04:42. | :04:52. | |
I would like to know what to do with it. Claude? You can make a | :04:52. | :04:59. | |
mayonnaise. So cook them down with sugar and | :04:59. | :05:05. | |
butter? No sugar. Just cook it with water, mash it up, build it up with | :05:05. | :05:10. | |
olive oil, garlic and make your alioli. | :05:10. | :05:14. | |
Fantastic. What dish would you like to see, food heaven or food hell. | :05:14. | :05:19. | |
Food heaven, please. Good morning, Francis, what is your | :05:19. | :05:24. | |
question for us? I have been given a beautiful duck. I would like to get | :05:24. | :05:28. | |
it crispy. Jason, would you like that one? The | :05:28. | :05:34. | |
long or the short story. The short one! It is about getting | :05:34. | :05:40. | |
it nice and dry first. Rub a bit of butter, sea salt before putting it | :05:40. | :05:46. | |
in the oven. Cook it slowly. It will turn crispy. The temperature? About | :05:46. | :05:53. | |
130 to start with, then ten minutes before serving crank it up. And | :05:53. | :05:59. | |
don't be scared to serve it pink. About a couple of hours? About that. | :05:59. | :06:04. | |
What dish would you like to see, food heaven or food hell? Heaven, | :06:04. | :06:07. | |
please. It would be lovely, the duck with | :06:08. | :06:11. | |
the quinns. Lovely. | :06:11. | :06:14. | |
James, what is your question for us? I have about a pound-and-a-half of | :06:14. | :06:21. | |
beef skirt. I have previously made a bourguignon with. I would like | :06:21. | :06:27. | |
something else today, please. Claude? You can cook it like a | :06:27. | :06:32. | |
steak. Not too rare or it will be tough. Serve it with a lovely red | :06:32. | :06:38. | |
wine sauce. A big bowl of chip, lovely. | :06:38. | :06:41. | |
Would you marinade it? No, straight on. You don't have to hang it too | :06:41. | :06:45. | |
long. It is a lovely piece of meat. | :06:45. | :06:51. | |
There you go, don'tover cook cook it. What dish would you like to see, | :06:51. | :06:56. | |
food heaven or food hell? It would be food heaven. | :06:56. | :07:00. | |
Looking good. Managie, what is your question for us? I have been growing | :07:00. | :07:05. | |
a squash. It looks fabulous, but I don't know what to do with it. | :07:05. | :07:11. | |
Squash? Creme brulee! Get the squash, boil it up in sugar and | :07:11. | :07:17. | |
water. With a little bit of thyme. When it is soft, blend it then pass | :07:17. | :07:22. | |
it, then make a classic creme brulee. Add a litre of the creme | :07:22. | :07:28. | |
brulee mixture to 250 grams of the sweet squash puree and bake it like | :07:28. | :07:34. | |
a classic creme brulee it is amazing. | :07:34. | :07:37. | |
There you go, a sweet one instead. What dish would you like to see, | :07:37. | :07:41. | |
food heaven or food hell? Food heaven, definitely. | :07:41. | :07:48. | |
It is ing. Faith from Wiltshire, what is your question for us? I am | :07:48. | :08:02. | |
doing a croque enbouche. You should have started this about | :08:02. | :08:06. | |
half an hour. Fay, if I were you, I would go out! | :08:06. | :08:14. | |
The secret is the sugar, a medium heat, make sure it is dissolved. Put | :08:14. | :08:20. | |
the pan in cold water. Then back on and off the heat when you dip the | :08:20. | :08:30. | |
choux buns in. You have to remember to stop the raw sugar going into the | :08:30. | :08:36. | |
caramelised sugar. That is braf. What dish would you like to see, | :08:37. | :08:43. | |
food heaven or food hell? Heaven, there you go. | :08:43. | :08:46. | |
Gennaro is sitting on the leaderboard. I still think that this | :08:46. | :08:51. | |
was fixed. Angela Hartnett was here a couple of weeks ago, she is partly | :08:51. | :08:56. | |
Italian. I think she conned us. Claude, who would you like to beat? | :08:56. | :09:01. | |
You are looking at Sat Bains there? I was but there are big names in the | :09:01. | :09:08. | |
bin! Well, the usual rules apply, are you ready? Three, two, one, go! | :09:08. | :09:39. | |
Wow! Don't applaud that! That is lovely. | :09:39. | :09:45. | |
With are having a great time here. It is seasoned. | :09:45. | :09:53. | |
It is, half of it is still there! Claude, have you been practising? | :09:53. | :09:59. | |
No, I haven't. I promise. | :09:59. | :10:01. | |
He's definitely been practising. Claude, you are not on the board, | :10:01. | :10:07. | |
currently. Have a heart, James. You are on the board. | :10:07. | :10:16. | |
Really? Did you beat Sat? You did it in 20... Look at his face, 20.2. 64. | :10:16. | :10:28. | |
That just puts you out. Jason? Yes... You did it 22. 96. That was | :10:28. | :10:48. | |
the last record. You did it in 20. 72 but it can't go anywhere, half of | :10:48. | :10:55. | |
it is on the table top! Right, will Denise get her idea of food heaven, | :10:55. | :11:03. | |
the Madagascan prawns? Or her food hell, the roast grouse. | :11:03. | :11:10. | |
Or -- we will have to wait and see. Now, Simon Hopkinson is cooking off | :11:10. | :11:12. | |
with a If what I need looks good, | :11:12. | :11:35. | |
I'll buy it. You know, these days, supermarkets | :11:35. | :11:41. | |
offer really good ingredients. More often than not, | :11:42. | :11:43. | |
it's the cooking that counts. A simple aubergine, for example, | :11:43. | :11:46. | |
can become a star. and it's now become one of | :11:46. | :11:50. | |
my most favourite things to make. This really special dish is pretty | :11:50. | :11:56. | |
straightforward and yet so tasty. Perfect for a nice little lunch | :11:56. | :11:58. | |
or supper. This Greek way with aubergines | :11:58. | :12:00. | |
is astonishingly good. is to give it a little cut | :12:00. | :12:06. | |
around the top. Now, make a simple dressing | :12:06. | :12:09. | |
of chopped garlic and parsley. T | :12:10. | :12:51. | |
produce this extraordinary odour. Olive oil. It needs to be | :12:51. | :12:58. | |
an oily dish I love doing this. | :12:58. | :13:00. | |
It's a very pleasant occupation. Although I cook aubergines | :13:00. | :13:13. | |
in many ways, I don't want the skin | :13:13. | :13:15. | |
in this recipe. I like this dish to be quite oily, | :13:15. | :13:25. | |
as you can see. The wonderfully cool | :13:25. | :13:38. | |
and salty feta cheese marries so well with the warm flesh | :13:38. | :13:47. | |
of the aubergine. And a bit of sunshine | :13:47. | :13:50. | |
and a bit of sand around my feet. It's a great joy to eat. | :13:50. | :13:55. | |
Fantastically creamy and juicy. I love the hot and cold contrast | :13:55. | :14:09. | |
of the feta and the aubergine. Cook this once and you'll cook it | :14:09. | :14:15. | |
again and again. Hi. Some steak, please. | :14:15. | :14:17. | |
A nice bit of marbled sirloin. Thanks very much. Thank you, Simon. | :14:17. | :14:32. | |
Have a good day. Take care. You too. So many of us order steak | :14:32. | :15:08. | |
in a restaurant. So many of us order steak | :15:08. | :15:10. | |
in a restaurant. I like mine not to chunky, | :15:10. | :15:37. | |
not too thin. My old dad had a fantastic little, | :15:37. | :15:43. | |
erm... For perfectly crisp chips, | :15:43. | :15:46. | |
wash out all the starch and do this | :15:46. | :15:48. | |
until the water runs clear. The best chips | :15:48. | :15:49. | |
need to be fried twice. The most important point | :15:49. | :15:52. | |
is they don't colour at all. They do fry, but they | :15:52. | :15:54. | |
also cook right through. So the ideal chip is one that is | :15:54. | :15:57. | |
and then really crisp and golden on the outside. | :15:57. | :16:00. | |
I mean, we all know that, but this way gets them really good. | :16:00. | :16:10. | |
And you need to just cut through the sinew underneath, | :16:10. | :16:19. | |
cos it can buckle the steak, if you like. | :16:19. | :16:21. | |
It'll do that while it's on the grill, | :16:21. | :16:23. | |
and we want it to stay as flat as possible. A little oil. Pepper. | :16:23. | :16:26. | |
Add fine salt here, as it sticks to the meat better than coarse salt. | :16:26. | :16:31. | |
Pay attention, as these are the secrets to cooking a perfect steak. | :16:31. | :16:36. | |
You need a really hot griddle, or hot heavy pan, | :16:36. | :16:40. | |
and always start the steak fat side down. | :16:40. | :16:43. | |
We want the molten fat to run out of the side of the steak. | :16:43. | :16:48. | |
It'll run down these grooves and lubricate the grill | :16:48. | :16:51. | |
with its own fat, which is... Can only be a good thing. | :16:51. | :16:55. | |
Once the fat is seeping out, then lay the steak flat. | :16:55. | :17:02. | |
A thick steak like this needs a couple of minutes on each side. | :17:02. | :17:20. | |
Now, that, to me, is just about perfect. | :17:20. | :17:33. | |
The final - and essential - thing for me | :17:33. | :17:37. | |
is to rest the steak for a few minutes before eating, | :17:37. | :17:39. | |
giving the meat a chance to relax and become even more tender. | :17:39. | :17:44. | |
Now, fry the chips for the second time. | :17:44. | :17:46. | |
Turn the fryer to its highest temperature. | :17:46. | :17:50. | |
W this time round. | :17:50. | :17:58. | |
This is what gives you that fantastic crunchy chip. | :17:58. | :18:02. | |
Good old shake. Chips aren't chips without a sprinkle of salt. | :18:02. | :18:10. | |
It's rare but it's not medium rare and, actually, | :18:10. | :18:27. | |
that's how I like it. It's just spot-on. | :18:27. | :18:30. | |
There is more from Simon on neck week's show. Now, that food heaven | :18:30. | :18:56. | |
looks lovely. It does look lovely. | :18:56. | :19:00. | |
Or, there could be the lonely grouse with the lovely wild mushroom, | :19:00. | :19:07. | |
fondant potato, a classic thing. Did you say yum, yum? Well, that is | :19:07. | :19:13. | |
not what you are going to get. Even these guys wanted the prawns. | :19:13. | :19:19. | |
Goodbye! So, lose this out of the way. | :19:19. | :19:23. | |
Let's get the sauce with the prawns ready. It will take about three | :19:23. | :19:27. | |
minutes to cook under the grill. So get the onions finally chopped and | :19:27. | :19:32. | |
get these started. Grab us some olive oil. | :19:32. | :19:39. | |
Any one? The darker of the bottles. This one. | :19:39. | :19:43. | |
Yes! That's the one. Put a couple of tablespoons in there. | :19:43. | :19:49. | |
In with goe with the -- in we go with the onions and we start to | :19:49. | :19:54. | |
colour these a little. Now, if I can get you guys to prepare the mango. | :19:54. | :19:59. | |
Claude, can you do the prawns. There are two done. I have opened them | :19:59. | :20:04. | |
down the back. Just open them all out so we can eat | :20:04. | :20:09. | |
the entire lot. Then we use the spices. We have | :20:09. | :20:15. | |
cumin, coriander, some cinnamon. I will toast these off in a dry pan. | :20:15. | :20:24. | |
They don't take long. If you toast them off, we have the | :20:24. | :20:31. | |
spice blender, but colour the onions. | :20:31. | :20:34. | |
So, that is toasted nicely in the dry pan. That goes in there. You can | :20:34. | :20:40. | |
do this bit. Just push. | :20:40. | :20:44. | |
Keep your hand on that. That's it. About 20 seconds. | :20:44. | :20:52. | |
We have garlic. We have chilli going on here. | :20:52. | :21:04. | |
If you can finally chop coriander as well and de-seed this chilli. Take | :21:04. | :21:10. | |
the seeds out and finally chop that. Is that right, James? Maybe a little | :21:10. | :21:19. | |
more. You want to get it nice and fine. You can use the powdered ones | :21:19. | :21:25. | |
but there is more flavour in this, toasting them off beforehand. There | :21:25. | :21:29. | |
is the spice blend. So a little bit of colour on the | :21:29. | :21:35. | |
onions. In with the garlic. Don't put it in too early or it will burn. | :21:35. | :21:54. | |
Then add the spices. Then mix that together. Also add a little bit of | :21:54. | :21:57. | |
mustard seeds. And this is tamarind. together. Also add a little bit of | :21:57. | :22:02. | |
I have some in the store cupboard. I have not done much with it. | :22:02. | :22:04. | |
It is either a piece or a seed. have not done much with it. | :22:04. | :22:12. | |
A lot have the seeds. You can soak it. | :22:12. | :22:16. | |
It comes in packs with the piece. That is delicious. | :22:16. | :22:20. | |
So this is the coconut going in. We mix this into a simple sauce for | :22:20. | :22:24. | |
this one. It smells incredible. | :22:24. | :22:41. | |
A tiny touch of coriander. Some of the Chile -- chilli. In with the | :22:41. | :22:47. | |
coriander and then grap a tray with the prawns. When you are buying | :22:47. | :22:54. | |
prawns by them by number. If you buy twos, fives, ten, it is dictated by | :22:54. | :23:04. | |
the size of the kilo. Size fives you get five per kilo, size is 12s you | :23:04. | :23:14. | |
get the smaller one. We open them out, then you can clean them and | :23:14. | :23:24. | |
they can grill quickly. A bit of salt and pepper in the sauce. You | :23:24. | :23:30. | |
can sit the prawns in the marinade. Are you spooning it on? Just over | :23:30. | :23:37. | |
the top like that. Get it all inside. We use this bit for the | :23:37. | :23:42. | |
moment. Then we can finish the sauce off while these are under the grill. | :23:42. | :23:51. | |
Salt and pepper and under the grill. A hot grill for about three minutes. | :23:51. | :23:59. | |
Really hot grill. Just let them do the work. So with three kids. | :23:59. | :24:04. | |
Christmas around the corner, a busy time for you? It is, but what I like | :24:04. | :24:11. | |
it is a real family time. In this busy time of the life that we lead | :24:11. | :24:12. | |
it is all about finding the precious busy time of the life that we lead | :24:13. | :24:17. | |
moments with the family. We tend to find it is around the dinner table. | :24:17. | :24:23. | |
So I will get them stuck in, cooking something. | :24:23. | :24:26. | |
I think it is a great idea. We have had a few chefs that have food back | :24:26. | :24:31. | |
on the curriculum. So anything you are doing or the chefs are, is an | :24:31. | :24:36. | |
added bonus, really? I think that children, they really enjoy food. | :24:36. | :24:40. | |
They love to eat it makes this emhappy. If you can make it a bit | :24:40. | :24:45. | |
magical, put adventure into the male times, it is nightser for the | :24:45. | :24:50. | |
family. When you travel it make it is easier. They are all getting | :24:50. | :24:55. | |
stuck in. They are not hesitant to try different things. | :24:55. | :25:01. | |
It is obviously good growing up in Claude's house, ceps and pancakes. | :25:01. | :25:07. | |
But Claude was saying the same. Your dear, getting her involved in the | :25:07. | :25:13. | |
cooking process. Helps them to develop their eating. | :25:13. | :25:20. | |
Your daughter is how old? She is eight. She is selling me the | :25:20. | :25:26. | |
produce, growing her own food, she is charging me for it. What I love | :25:26. | :25:33. | |
are the seven day terms. When I say it is not great, she says I can't be | :25:33. | :25:38. | |
that rude. She sent a bean in the post? One. | :25:38. | :25:46. | |
How much? £5. She asked for a cheque with her name on it. A proper | :25:46. | :25:51. | |
business girl! I like her style! So a little bit of salt in here. A | :25:51. | :25:55. | |
touch of black pepper. That is fresh coconut? Yes. And that | :25:55. | :26:05. | |
little bit of lime. Or a touch of mint. | :26:05. | :26:08. | |
A little more chilli and we have the salad. There is mango. | :26:08. | :26:15. | |
Some mint, spinach. Dressing made with olive oil, salt and lime. | :26:15. | :26:22. | |
It does sound better in French. And a lot of love. | :26:22. | :26:31. | |
He is not really from France. He is from Watford! You can do this with | :26:31. | :26:35. | |
any seafood. Lob store, anything. Scallops but | :26:35. | :26:39. | |
this is light and simple. It is quick. That is what I love. It | :26:39. | :26:48. | |
does not take any time at all -- lob store. | :26:48. | :26:57. | |
-- lobster. There, the hot grill and just look | :26:57. | :27:03. | |
at these... Wow, indeed! They are like baby lobsters? Yes, fantastic. | :27:03. | :27:15. | |
When I went to Singapore and Hong Kong they have some unusual-looking | :27:15. | :27:21. | |
fish, it is a cross between a shrimp and a lobster? It is a montha | :27:21. | :27:25. | |
shrimp. That is what they are. Some weird | :27:25. | :27:31. | |
stuff swimming around the fish tank over there. | :27:31. | :27:34. | |
If it has eyes and leg it is is on the plate over there. Oh, yeah. | :27:35. | :27:44. | |
Now we flip these off as they are. You have the coconut in there. | :27:44. | :27:47. | |
Wow. And you could have had the grouse! | :27:47. | :27:53. | |
You could have had horseradish over the top! There are your delicious | :27:53. | :28:00. | |
prawns. You get to dive into these. Amazing. | :28:00. | :28:04. | |
Well, best of luck with the new ventures. | :28:04. | :28:06. | |
Thank you very much. Hopefully that is a little bit of | :28:06. | :28:09. | |
heaven. It does look like heaven, I'm sure | :28:09. | :28:14. | |
it will taste like a bit of heaven. Dive in. To go with this, Olly has | :28:14. | :28:20. | |
chosen Tesco Finest, Swartland Chenin Blanc 2012. | :28:20. | :28:24. | |
It is £5799. What do you think of the prawn meat? | :28:24. | :28:30. | |
You know what? , think you could be French! I like that! Fresh coconut. | :28:31. | :28:37. | |
That is the key. Don't use the desiccated coconut. It must be fresh | :28:37. | :28:40. | |
over the top. This is fantastic. | :28:40. | :28:45. | |
Well, dive into that. Good luck with the next restaurant opening, Jason. | :28:45. | :28:50. | |
And Claude, best of luck with the pub. I love this show. I am left | :28:50. | :28:56. | |
with the bottle of wine! Well that's all from us today on Saturday | :28:56. | :28:59. | |
Kitchen Live. Thanks to Claude Bosi, Jason Atherton and DeniseLewis. | :28:59. | :29:02. | |
Cheers to Olly Smith for the wine choices! All of today's recipes are | :29:02. | :29:05. | |
on the website. Go to: bbc.co.uk/saturdaykitchen. You can | :29:05. | :29:07. | |
enjoy more great recipes tomorrow morning over on BBC2 in our Best | :29:07. | :29:10. | |
Bites programme. In the meantime, have a great day and enjoy your | :29:11. | :29:13. | |
weekend! Bye! | :29:13. | :29:13. |