13/10/2012 Saturday Kitchen

Good morning. I promise you today you are in for a real treat as

there is some incredible culinary talent today. This is Saturday

Welcome to the show. There is two truly inspirational chef in the

studio today. First, the man behind the two Michelin starred, Gidley

Park, it is canes it is Michael Michael Caines. It is the one and

only three-star chef, Michel Roux. Michael, you are firing off today?

I am. I am going to do pan roasted scallops with cauliflower. A cumin

sauce to go with it. It sounds good. Congratulations,

your other restaurant gained a Michelin star as well? That's right.

Bath Priory. Young Sam there has done a great job.

The man next to you, celebrating how many years as a Michelin star?

23 years. What are you doing? Lib Demon grass.

Two -- lemongrass. We have a fantastic line-up of

foodie films for you to enjoy. Today's episodes are brand-new.

They are from Rick Stein and Rachel Khoo. Today's special guest is a

proper musical star. All the way from Broadway, she created starring

roles in Rent and Wicked and she is part of the popular TV show, Glee

which is taken over the world. Please welcome, it is Idina Menzel.

It is great to have you on the show. It is so nice to be here pt

here. On the posters of Wicked, you are the green face? I am green. Not

anymore, it has been a while. This is me! You were busy after that.

That was One of the things that put you on the global map? Yes, the

best part was coming back here and opening in the West End and getting

to know London and making friends here.

You are not not dressed in green anymore. You are on your own?

at the West Endks at the -- End at the Apollo and I am going up to

Manchester and Edinburgh. What's that like? The nerves are

all the same, you know, if you are going to make yourself vulnerable

to an audience and take risks then whether you are behind green make-

up or yourself, it is just as scary!

Tell me about it. It is like this show. I'm going to cook you

breakfast. At the end of the programme, I will cook food food

heaven or food hell. It is up to our chefs and viewers to decide

which one you get. Food heaven, what would it be? Chicken.

It sounds good to me. I know you like chicken and parmesan. Yes.

What about the dreaded food hell? don't like fruity tart.

Fruity tarts? You can say it, but I can't.

My audience is made up of a lot of fruity tart.

We have got the greatest pastry chef in the world here. It is

something with chicken or a fruit based tart.

Or you could be facing food hell, of course, which is a fruit tart. I

need the help of a certain Michel Roux over there. I am going to make

the the marcipan. You have to to wait until the end

of the show to see which one you get. If you would like us to answer

a question on the show, call: A few of you will get to put your

questions to us live. And I will ask you if Idina Menzel should get

food heaven or food hell. It is the Powerhouse between two

Michelin starred restaurants. What Michelin starred restaurants. What

are we going? We are going to do to pan roasted scallops and. I am

going to make this lovely cumin sauce. We have got cooked

cauliflower. They are completely cooked. You want them, you know,

very well cooked so you can make a lovely puree. You need to get that

pureed up. This is just cauliflower, but

nothing else, but keep the juice? Yes. The thing thing you can do

with this cauliflower is turn it into a lovely soup as well. This is

like pickling, but we are going to cook it. I am going to make a

lovely liquor using chal shallots. We have white wine that we will add,

some water and then... difference between a pickle and

salsoning? You get a nice soft flavour of the vegetable which is

what I want. If it is raw, it can be a bit too much on the pallet.

Right. We have got some white peppercorns

and honey as well, James. All we are going to do is bring that up to

the boil. If you take the florets. You have got these here which are

slightly honeyed. Does the honey replace the sugar?

That's right. It is more natural. I'm going to

caramelise them in a minute. I'm going to put them to one side. I'm

going to make my sauce which is a little bit of shallot, thank you

for slicing. That's all right.

I'm going to sweat that down and then we're going to add cumin. I'm

going to add some toasted cumin. It is lovely. It is a slightly curried

sensation, but it goes really well with the cauliflower.

The scallops are fantastic scallops. There is always a round side and a

flat side. And it is a good idea not to use a cook's knife, you need

to use a table knife. You just scrape the flat side of the shell

and it opens up nicely and you can do the same with this. You can

either use a spoon or cut it from underneath and go inside and pull

out that lovely meat that you get on your scallop. Now, these are

hand dived so you get better value for money, you pay more for it.

look at the size of them. They say shellfish with the months with Rs

in. You can see the size of that meat. It is stunning. You don't

want the roe? You can chop it up and pan fry it, but we will just

have the main scallop. Adding white wine for acidity into the mushrooms

and the shallots and the cumin. I'm going to reduce that by half and

we're going to add fish stock and cream and finish it with a little

bit of butter. What about scallops? Are they on your list? Yes.

You like scallops? Yes. Especially hand dived.

These are particularly good. They come from the - the best onesI

find... Are you Demolishing my machine? I was just making sure the

equipment is robust! These scallops, we mentioned the

fact that they are fantastic with an R R in the front, particularly

where they come from, you want to get them cold water? Scallop beds

in the south-west are amongst the best in the UK. Off the coast of

Brixham we have great scallop beds. I have this particular dish going

on the menu and I put it with Italian white toughle. We are going

to use white truffle oil. We're going to add cream. We're

going to reduce that now and that will make the base of my sauce. The

puree, the cauliflower is caramelised using a non-stick pan

and butter. We've done it to a puree and we're going to add this

to a pan, James. It is a bizarre thing, the fact that you're

caramelising, but you are increasing the the flavour and by

Carmelising, the process takes more time than I can show on the TV. But

what you start off is the caramelisation... It looks like one

of the ormlets you norm -- omelettes you normally cook for me.

We will put this in here and I'm going to add the juices of the

cooked cauliflower back into that with a little bit of the cooking of

the juices of the cauliflower itself which you kept. And do you

want to season it up with a a knob of butter. Just get a nice texture

so I can put it on the the plate, James. A little bit of truffle oil

will be fan tast tastic -- fantastic.

You have got to use this sparringingly? Sometimes you taste

it and everything is tasting of white truffle oil and it is when

people have put too much of it on. So for the seasoning of the

scallops, a little bit of salt and pepper and and cumin and a little

bit of white pepper is good. A little bit of oil and a bit of

white pepper as well. I'm going to finish that with a little touch of

butter. The sauce it's he have is - - itself. You are going 100mph.

That's a thickening? Thicken with butter. It is a modern way of

making making volute. I am wondering if he gets cooking for

him? We both get nervous cookk for him.

Tell us about the restaurant. Gidley Park. I have been at Gidley

Park for 18 years and this is our 15th year at the two-star and this

year we got a star for the Bath Priory which is great. I was the

executive chef of both, but I have stepped back and been made a

director and the hotel's owner and want to re-create the success of

Gidley Park. There are 12 hotels now.

They are Abode? Some are. Some are in the countryside. There is one in

the city which we call ABode. We have got Lower Slaughter.

If you want to ask a question to any of our chefs today, call this

number: Calls are charged at your standard

network rate and a few of you will get to put your questions live to

us later on. I am sure there will be lots of people asking questions

about pastry from the big man over there. Are you talking about me?

Yes. I am not a big man! I love caramelising things and

we're going to add a little bit of colour in the pan. We have got our

sauce here. The the puree itself, we have a lovely texture, a a

lovely flavour. The smell makes me very hungry. It

smells good. The puree is a bit thick. James,

have you got any liquid? Thin it down a wee tad. We will leave that

on and I will reduce it down as well. I will get the lemon juice.

Just a bit of lemon to finish the cooking of shellfish and cumin

spice that I'm going to put on the plate.

That's perfect. We're going to put that on. I'm just going to just put

it on almost like an under - a couple of bits underneath to give

it some really flavour. I have got a little bit of white truffle oil

on the plate as well. Is "dob" a technical term?

going to put a dollop as we say in Devon! I tend to work with threes

and fours and lemon juice. scallops. Fantastic, James. Clean

spoons here. Beautiful and the scol lapse which have been -- scallops

which have been pan-fried. A little bit of sauce. Do you want to put a

little bit of sauce on and chives. We have coriander spice and we just

sprinkle the herbs on as well which adds colour and flavour at the end.

All the chefs get excited about the microherbs.

You can get them in the supermarket now? You can and it just sets the

dish off. There we have the finished dish.

I told you today we were going to be in for a treat and I didn't

It not only great. It smells fantastic.

This is where you get to dive in. You have got your knife and forks

there. Would you ever attempt something like that back home?

no, I would not. It is done in a few minutes. I get to go first?

Dive in. Don't be too polite with us here.

It is a great combination? It is very French. I worked with a French

chef and he taught me that vegetable puree emphasises the

flavour. If you take the puree and add the juices back in like a soup.

The flavour of the scallops is still there and it is not overtaken

by anything. Right, we sent our wine expert Olly

Smith to Buckinghamshire to choose the wines. Today, he is not so much

as a wine export, but more of a It is time for me to head to

Gerrards Cross. With Michael's scallops, I am on a mission to

target a white with the inventiveness of the exoticness of

a Bond location. This is a great one. Think of the richness in this

dish. The cauliflower puree and the cumin. I'm selecting Triade. This

wine comes from southern Italy and it is a clever blend. It is modern

Italian wine, full of fruit, sunshine that sings in every glass.

It is the peachiness of this wine that's going to work so well with

the natural sweetness of the scallops. It has got texture as

well and that's what I'm after to pair up with the creamy feeling of

the cumin and the cauliflower puree. It has complexity. There are layers

to this wine and that's what you need to pair up with the

inventiveness of the dish from the truffly magic and the lemon juice

and the herbs. Michael, here is to Cheers, indeed. I know you are

diving into that. So have a try at the wine. What do you reckon?

Fantastic wine. Olly is half the man. There is a bit of spice there

and you get that that with the wine. It is lovely, fresh and fruit

driven. I love that. At �9 a great value wine. What's

that about $14? Not bad. It will help me sing really nice.

It is only the start, you have more to drink yet.

Michel has a brilliant recipe. What is it? Lemongrass and ginger.

head over to Spain to catch up with Mr Rick Stein. Rick is never far

I want to cook in my little I want to do a la plancha cooking,

But I'm thinking of getting a really hot frying pan

and just throwing something onto it, tossing it over

a bit of olive oil, some herbs maybe

and that's all because that's all the Spanish do.

I think I'm going to go for these little langoustines.

Teresa, how would you cook these little langostinos?

SHE SPEAKS SPANISH

So, the simple way is just in a la plancha with salt and pepper

and just turn them over and dress them with a bit of olive oil.

But she also likes to cook them exactly the same way

but with a bit of Cognac as well.

Personally, I'll leave the Cognac out because I know these are going to be so sweet,

I don't want them tasting of anything else.

And a kilo...por favor.

I see they come from the mar Mediterranean

so, they're local. She says they're really sweet.

Er, cuanto? Diecinueve.

Gracias.

So, now it's time to cook.

A perfect evening for cooking outside.

I must say campie's really come into her own, this evening.

Her own? His own? I'm not quite sure.

Bit like an oyster, really, campie - sometimes he, sometimes she.

I think she's a she tonight, cooking these langoustines,

because when I went into the market today and saw them,

I just thought, "Yes! Now I can cook things."

Cos I do stay in hotels. I'm not staying in campie, no way!

But I like to cook things and I just got a frying pan

and made a plancha with it. I've got the pan really hot,

poured a tiny bit of oil in, not a lot,

and then threw in the langoustines,- stirred them around a bit.

Just cook them enough to just cook them

and just sprinkle them with a bit of sea salt, some black pepper.

Took them out. Sprinkle of chopped parsley

which Teresa gave me in the market this morning.

A little bit of oil and here we go.

I can tell you just by the smell of them,

I wouldn't say they're the best langoustines I've ever eaten

cos, of course, they'd be in my restaurant but...

Oh! I wish you were here.

If you've been in Spain for some time,

you're bound to have seen the festival of the Moors and the Christians.

This is in Lleida.

I think this sums up what the Spanish are about.

They love being in big groups with all their friends and neighbours.

They love celebration and they love showing off.

These costumes are not old curtains- sewn up by your mum

but proper tailored jobs that cost a fortune.

The whole event is based on the re-conquest of Spain from the Moors.

Even though that happened 700 years ago,

it's just a mere blip in the minds of the Spanish.

There's a word I've heard over and over again while I've been here

and that is casticismo. It means the essence of being Spanish.

I love those lavish medieval processions, which is just as well,

as I'm going to the region of Valencia, the country of El Cid.

And, unlike Don Quixote, he really did exist.

Every castle has a story to tell, including this one in Morella.

I was on my way to a paella festival further south

but I couldn't resist stopping off.

But actually it's a bit of schoolboy escape, I suppose,

because, in the 1960s, there was this fabulous film called El Cid

and having just seen Ben-Hur,

Charlton Heston was the star in my firmament,

and El Cid was the next one.

They don't make films like El Cid any more.

The epics, we used to call them. So, I had to come here to Morella

because El Cid sacked this castle up here.

He's seen as the Christian knight who began the process

which kicked the Moors out of Spain.

Nothing could be further from the truth, of course.

Most of his time he was a a knight errant, I suppose, mercenary,

looking back on it,

and he spent a lot of his time working for the Moors

and, in fact, I think when he sacked Morella, here,

he was working for the Moors. He then went on and took Valencia.

They don't make them like that any more.

And to me, this beach near Valencia -

Peniscola - could never be an ordinary beach.

In my mind, it will always ring to the thunder of hooves

and the swoosh of arrows in glorious Technicolor.

But getting back to food, the point of my journey,

while I was here, I came across this simple refreshing salad

made with the famous Valencia oranges.

Something the Moors made great use of.

This is a combination of oranges and salt cod.

I'm making the dressing using fresh- orange juice, sherry vinegar,

extra virgin olive oil, salt and pepper.

Always like to taste my dressings and what I'm looking for here,

is it sweet enough with all that orange juice?

Can do with a tiny bit of sugar in there

just to reinforce the sweetness of those Valencia oranges.

It's a very popular salad from Valencia

but also popular in Andalucia.

What I like about it is the contrast of the orange segments

and the salt cod and the bitterness- of the black olives.

Salt cod has a certain sweetness.

It's funny how something that was designed

purely as a way of preserving fish,- centuries ago,

has imparted a flavour the Spanish can't live without.

Now it's red onions, black, slightly bitter olives,

parsley and segments of boiled egg.

Finally, the all important citrus dressing.

$:/ENDFEED.

.

This

This week

This week I

This week I want to do a masterclass in how to prepare

something many of you could be tucking into this Sunday. It might

be scallops, but it will be when you see this. It is a shoulder of

pork. It is a great cut of meat. Slow cooked and prepare it properly

Slow cooked and prepare it properly with one of the great veg. The

reason I want to do this, I was in London the other day and I was not

part of the judging panel, but a guy called Guy who is a UK farmer

won Arable Farmer of the Year and his crop is carrots. These are his

carrots. This is supposed to be mineral water. In In France, this

is mineral water, but we are in Clapham so you have got tap water!

But when you are in Broadway, it has amazing tap water in New York.

You can get away with that as well. We add butter to the pan. You are

not a fan of butter. I like butter. A pinch of sugar. That's a pinch?

can't take it out. The idea is we boil this up and it

will cook at the same time as the carrots take to cook. We create a

sauce. Now, with the pork. The great thing about this recipe, it

is slow cooked pork and particularly a piece of meat like

this, shoulder. I don't know if you know the geography of the UK. He is

from down south, this would feed 36. This is a proper tribute, you stick

the veg on. You stick the onion on. Chunks... Did you have Fred

Flintstone here? Yes, we have got that. Had is a shoulder of pork and

get the pork like that and rub it with salt over the top and good

pork, you don't have to do anything with it. Just make sure it is

scored over the top like that and set the oven really low 300 degrees

Fahrenheit and you want to cook this really gently for about four

hours. Then, after about three hours, you take the tin foil off

and cook it for another three to four hours. Really? It sits in a

really low oven. You cook it like this with the tin foil on and half-

way through the take the tin foil off and that's how you get the

crackling. Some of the carrots are available from the supermarket.

Where is he from? He is from Yorkshire. I did tell you I wasn't

on the judging panel, I was just there. It is god's own country is

Yorkshire. Moving on to yourself. Great career. 15 years old, you

started out in New York? I was just doing weddings.

Is that how you got spotted? No, I didn't get spotted ar a long time.

It was the theatre. You went to drama school? I did the weddings. I

paid my way through college with that and my first break was in the

Broadway show, Rent. It was off Broadway.

The first time people saw it was in Broadway? How do you cook and talk

at the same time? I can barely make French toast and I'm so impressed.

Sorry... We're not going to eat this. It is all predone.

The multi-tasking is very handy for you.

It is easy. Just chop it it and throw it in. This is just a little

bit of sauce. Another great British ingredient is Bramley apples. I

don't know if you have them in the US? Granny apples? Bramley. They

call them cooking apples. They are brilliant with roast pork. That's

what you are having. Fluffy. A lovely texture.

I am embarrassed to be on this show. I can't cook at all. I'm sitting

here and I'm fascinated. We saw new Rent, but it was Wicked

that really launched your career, would that be fair? Sure. Wicked,

that was your part, really, you made that your part? I developed it

for many years and yeah, it was a great experience and I have been

touring a lot and trying to zo all the other -- do all the other stuff

and TV and film. My three-year-old son with me in London, Walker. He

really appreciates my cooking and so I'm trying to do the touring

with being mummy and finding good food.

You should make him a cake. wanted to get you guys a picture.

He is obsessed with garbage trucks. He really is.

He needs to get out more really! Every morning we wake up three

times for recycling, the gardening stuff and then the regular thrash

and we cuddle with a blanket and watch the guy come. Yes, my mother-

in-law and had a bonding moment and we made a birthday cake together

which was really very good for the two of us and we made a cake and I

shaped it, I googled it and I copied somebody else's and I cut it

out and decorated and I made chocolate doughnuts for the wheels.

Is that impressive? Very impressive. This is supposed to be an interview

about you and your career. I would rather talk about this. You know

where it says WM, Waste Management, but I put W for Walker.

You have got to talk to me about Glee. Loftly, camera one, explain

to him about what Glee is? What do you mean? He he doesn't know?

likes garbage trucks as well! It is a musical television show

about these kids that are sort of, a little bit the outcasts and it is

just become a huge sensation. huge success around the world as

well. I play the mom to a girl in real life who is like 27 years old.

It is really not the greatest opportunity for me.

Secret rily when -- secretly when you are doing stuff, is there real

competitions between the voices there because there must be?

Come on. Let the beans out. They must go, "She is not very good.".

It is not about the singing. It is hard for me a woman close to 40 to

be on TV with this girl - I just wish I was playing her younger

sister. We do great duets and in one season I had like, do you call

it a cougar here, if you date a really young guy? I had the really

young hot guy and he was into me. So that was very flattering.

There you go. LAUGHTER

And what are you doing tonight? LAUGHTER

That came out wrong actually! LAUGHTER

How old are you? You are at the theatre tonight!

LAUGHTER I am at the theatre... You know

what I meant! I am at the theatre, cougar and all!

I don't interview people very often. I can cook really well.

That's a man who is cooking a shoulder of pork in less than three

hours and he is talking about six hours.

It is very becoming to watch a man cooking.

Tell us what you are actually doing tonight. I'm on stage at 8pm. I am

at the Apollo, I am doing my own concert from lots of shows I have

been in and songs I love. Last year I was here, I was at the Royal

Albert Hall, but this week the Apollo is more intimate, 800 seats

or something. This is a true collection of your

favourite songs. Barbra Streisand is a huge idol of yours. She

started another tour? I actually got to meet her once. I had to sing

at a tribute for her and I was terrified to have to do that and

then I got to meet her afterwards and she said she didn't have her

glasses on so she wasn't sure if it was me!

Well, there you go. Do you want to taste a carrot or this? What do you

suggest. You have got to taste a carrot.

I am concerned this is very hot. Can you cut it for me, please?

Thank you. LAUGHTER

Is it going to burn my mouth? all right. You have got some water.

Just nod. It is delicious.

There you go. If there is a skill or a tip, you would like me to

demonstrate on the show, perhaps you need help with a cooking

technique, I know I do with my interview technique. You can get

the details via our website at bbc.co.uk/saturdaykitchen.

What are are we making for you, you could be facing chicken with slow

roasted tomatoes, or food hell, plums and marsipan. I am going to

use pastry and make a puff pastry part and fill it with plums, baked

in the oven and a scoop of vanilla ice cream. Some of the viewers and

the chefs get to decide Idina Menzel's fate.

It is the Great British Menu. They take up the challenge of cooking an

Olympic themed menu. Take a look at Despite the simplicity of this dish,

Stephen struggled with timing when Well, I hope there's something

Is this a dish fit for the Olympians? Well, I hope there is

What have we got here, something really exciting in there

Me too. The quality of the pigeon's great,

Fundamental basis of this dish is extremely conservative salad,

on which the chef has said,

"Oh, crikey, I've just remembered the brief.

"Let's have some candied hazelnuts.

"That's not enough. Let's have a little deep-fried rice."

OK, it's not the most imaginative thing I've ever eaten in my life,

but it's certainly unusual and delicious,

and I think you two have just

got out of the wrong side of the bed this morning.

Stephen's straightforward salad has split the panel.

Can James do any better

with his riff on roast chicken with sage and onion,

featuring a sage panna cotta, onion consomme

and confit chicken wings?

His ground-breaking onion pearls, made using liquid nitrogen,

failed to pack a punch with veteran Angela,

who gave the dish a six in the heats.

By combining different textures and temperatures,

James hopes to surprise the judges' taste buds.

But will they think his modern techniques

break culinary boundaries?

I have to say, it doesn't look very appetising.

Somebody's working here on temperature contrast

as well as flavour contrast.

I'm not sure what they are, but they are stone cold.

Oh, they're revolting too. Oh, wait a minute.

The onion pearls are created

by dropping onion puree into liquid nitrogen.

The idea of the contrast, pouringthe hot onto the cold, really lovely.

I think it just needs refinement. I love the broth.

I think it's a really beautifully flavoured thing,

and a bit of gold leaf. What's wrong with a bit of gastro bling?

I feel like I should be whippingmyself for not loving this dish more,

because this chef is making a real go of it, trying to be successful.

I think it's not there yet. All it needs is a little tweak here,

little tweak there, little bit of lifting,

little bit of, you know, and it would just be tickety-boo.

So, neither starter has bowled over the judges.

Now, it's the fish course,

and having scored higher than Stephen in the heats,

James is feeling confident.

Stephen's up first, with his seafood platter,

presented in edible Olympic rings and featuring nine different types

of fish and shellfish.

I thought your fish dish was interesting. Lots going on.

Maybe, for me, maybe, a little bit too much going on.

I've got to do five things, cos I've got the five rings.

I'm sort of stuffed there, really, but I can't leave a couple empty,

cos they think "Why's that empty?"

With three coloured jellies, poached lobster, chilli crab,

ceviche scallops and a mackerel tartare

among the elements of his dish,

Stephen was pushed for time on Tuesday,

and he's struggling again today.

Finding this one a bit of a push, Stephen?

Mate, this is my Achilles heel when it comes to timing.

You've got a lot going on, haven't you?

Just never appreciate how long it takes

to put all this on a plate, to be honest.

I thought I had loads of time, but...

With time against him, Stephen gets his collection

of cold classics to the pass, but is it what the judges are looking for?

Let's hope they don't feel a little bit annoyed

that it was so late.

Wowser! It's the Olympic rings!

I think someone's worked very, very hard at this!

But that is lovely and colourful and... Clever.

I think the crab is very nice, I think the lobster is lovely.

I think the potato and the scallop is nice.

The only one not working is the salmon.

A lot of bitterness coming off the jelly makes it too tart.

I think that he could have put a sort of mustardy sauce

with the smoked fish or something

that made each one a little bit different.

The one that works best for me is the lobster with the oyster

and the caviar, because the caviar acts as a seasoning.

I don't think this dish breaks any new ground at all. The idea's nice.

It is not a world class, gold medal winner for me.

But I think we've got a real potential winner here. Absolutely.

The innovation lies in the visual appeal.

That's where the true originality... And it stops there.

Just needs to go...ur-r-h...further.

So, Stephen's fish has room for improvement.

Can James outstrip him

with his lobster with Iberico ham, aubergine caviar and broccoli?

His unusual combination of orange-spiced aubergine and broccoli

impressed veteran Angela Hartnett.

But the dish stands or falls by the- last minute cooking of the lobster.

There's nothing to hide behind. The lobster's got to be perfect,

cos if it isn't then I might as well not bother.

It's the main element of the dish. If it's not right,

it's going to let the whole dish down.

As James warms the lobster in a spiced butter,

the final prep demands every ounce of his attention.

Yeah.

Oh, thank you.

I nearly forgot my foam.

Is James' lobster with a twist

a suitable show stopper for the Olympic feast?

It's a good-looking dish.

I've always wanted to eat food from a plate shaped like a bedpan.

Well, this is a very generous, beautifully cooked lump of lobster.

I'm not sure the aubergine does anything for it.

I think the aubergine works extremelywell with it. I think it's fabulous.

Would you like to explain to me what the natural relationship

between florets of broccoli and aubergine is?

You're saying you can't put aubergine and broccoli together?

Yes. Not in this case, anyway.

Oh, I don't agree. Don't be ridiculous.

It's called innovation, when you put new ingredients together.

Just adding something with knobs on does not make it innovation.

It makes something with knobs on, or in this case broccoli on.

I'm very sad, Matthew,

that you don't appreciate the skillinvolved from the chef on this dish.

The lobster's perfectly cooked.

Well, I think the claws are perfectly cooked,

but the body that I've got, frankly,

reminds me of a bit of marine-flavoured chewing gum.

It's perfect! The day that mud wrestling becomes an Olympic sport,

this dish can go through.

$:/ENDFEED.

Rachel

Rachel Khoo

Rachel Khoo will

Rachel Khoo will be opening her little Paris kitchen again. She

visits her local bread shop and cooks eggs in pots. Simple, but

delicious. With two of the greatest eggs-ponents. We will have no no no

poultry eggs-cuses. Right, it is time for more cooking.

This time from the man himself, Michel Roux. Welcome back, Michel.

Something not French? Yes. Poussin Something not French? Yes. Poussin

with ginger and lemongrass. What do we need? Poussin, spring

chicken. Two baby. The very important, you have got to take the

wishbone part. These are little baby poussin. You

are moving fast. I am going to do the lemongrass. I mention this part

of the world, you do love this part. Straight after the show you are

going... I am on my way tonne. -- tonight.

I am going to my restaurant in Vietnam. It is a lovely French

restaurant. It is on an island looking at the sea. There will be

12 chefs and I will be one of them and you can come and visit me. It

is a lovely country. Why that area? Why did you fall in love with that

area? It is the third largest city and 500,000 is the population I

love their food. It is light. It is fresh. It is healthy because they

don't use any fat like the French do. The French use a lot of fat and

cream or more than they should sometimes. Over there, they don't,

you see. They have got marvellous salad, but what I love is the

products. They have got vegetables, fruit and seafood.

You have a a great larder there as well. Although we are using ginger.

One of the dishes that have never really taken off is the lobster and

the ginger? In that dish, I have been using ginger for at least 25

years. Now we stuff the poussin with ginger and lemongrass and we

put it into the steamer. Underneath the steamer, we have water with a

little bit of salt. We are going to utilise the liquor

from this. And we are going to cook the poussin for about 15 minutes.

The poussin are about 350 grams. They go in there gently.

You are a great believer that travel broadens the mind in terms

of food. You visited Japan. This is one of the places you visited with

the scholarship? You are doing it all. I have nothing to do and

talking, but you are working hard. Yes, I took my scholar to Japan. We

went to Tokyo. We had an he had an educative trip.

There is a a sink in the back to wash your hands.

We put these in the steamer 15 minutes ago. That's marvellous. We

are going to cut legs and the breast. In Japan, we saw so many

things, I mean it was lovely. You know, doing it with people, a chef

who has one star, two-star. You read the recipe, haven't you?

Oh, you have got the book. How did you get the book? Tell us about the

book. You can tell he has done this before.

It is the Michel Roux Collection with 200 of my best recipes and you

did know about the book because you got a copy a few days ago. An

advanced copy. Oh no, what is that? He is a star! I said that I would

bring this. You know something, I don't know where you got that.

thing about it, Michel has a golf tournament going on and I entered

it once, well in 2009, was it? Don't remind me.

2010 at Wentworth Golf Course and I tennered and I won -- I entered and

I won and last year, I didn't play very well. No, last year, you had a

break. But this year, I played really well

and I won again! There is not going to be enough space for you.

I believe if you win it three times, you get food for life at the

Waterside! I didn't know that!

That was a fantastic golf day. played superbly well and you

deserved the first prize and your team won as well. I never saw

anything like that. We had Nick Faldo on the second hole playing

the last round! You played fantastically well and we had a

lovely day. We had a bit of rain. In Britain, we get rain sometimes.

You want me to deep fry this rocket? You are talking a lot. May

I say what I am doing? I am putting the carcass in here because that's

going to flavour, that is my miso. I am not used to washing anything

in my kitchen. Not me! LAUGHTER

So the breasts we put them just there and the legs, you are going

to fry them. Where is my oil? Is that the one? No, that's not the

one that I want. When you give him a bottle in the

morning this is what happens. That's better.

Right. Look at that. The broccoli is ready. Right, the sauce for this,

you want me to pass this sauce through a sieve? You need cornflour.

Mix, please, thank you chef. The problem with him, you have got

to tell him two or three times the same thing. He maybe good at golf,

but... Just put that in there. is splashing. It is splashing me.

So you are going to crisp up the legs? Yes, we can see that. That's

why this is I told you to put a clean shirt on a few minutes ago.

So you want me to just slightly thicken this sauce? That's my

little pie rise. Oh, you make a mess again.

Oh, that wasn't actually me. I'm just just cleaning up after you.

did something without saying. This is the Thai rice. You saw it

Michael, didn't you? The rice. Long grain rice, Thai rice. Now a plate

for the presentation. Is this going to be ready? It is ready. It is

ready. LAUGHTER

Really, seriously. Ah, that's better.

LAUGHTER We're getting there. Look at that.

Take the cup away. Carry on, chef. You upset 40 people on that day.

All the other golf golfers, they don't like you anymore. The team

won because you did so well too. So rice. I love feeling my rice with

my hand. I know some people think it is not right, but it is. Fried

rice is beautiful. Be generous. That's for two people. Then put a

little breast of the baby poussin there. OK and that's it and then

you put the legs, crispy legs. You have got two textures, soft, the

breast and crunchy the legs. There you have got broccoli.

This kitchen is a mess. It was not a mess before I started.

We are in HD now. We are supposed to clean up as we go. Not me. I am

your guest. I don't think I will be invited again.

It is a bit like golf. You just do like that, you see. You see what I

do. A bit of sauce. The sauce is ready? I thickened up the cooking

liquor with a little bit of cornflour. You don't put the sauce

on the leg. On the breast. On the breast. Have you got the bowl?

is full of sauce. It is already done.

Tell us what that is again? Asian- style poussin with ginger and lemon

grass. That is our dish. Light and LAUGHTER

Dive into that. Tell us what you think.

I don't know where you start with it really. The the sauce that you

made is just the liquor? flavour of the ginger and

lemongrass is fantastic. It is a very healthy, very light dish and

prepared and cook in no time especially if you have got James

Martin with you. And you need three hours to clean

up the stove afterwards. That's another matter.

This is great. Let's go back to Gerrard's Cross to

see what Olly has chosen to go with Michel's musen.

With Michel's poussin and its upbeat freshness, a white wine with

subtle rishness is the perfect -- freshness -- richness is perfect.

This one is a cracker, but with the modern addition with the ginger and

lemongrass in this dish, it is boosted to the all time of Chenin

Blanc with its sophistication and fruity selection. I am selecting

Chenin Blanc 2012. This wine comes from South Africa and it is a

region I am excited about. It has young winemakers working with top

quality fruit delivering wines that are great value for money. Ah, it

is so upbeat. It is perfect for keeping the British end up. It has

good fruit concentration and that's why Chenin Blanc loves to be paired

with lemongrass and ginger. It has been aged in oak barrels which

helps add weight to the texture. Think of that fresh greenery in the

dish. Chenin Blanc starts fruity and ends fresher. That zing in the

tail is the perfect combination. Michel, here is to your poussin of

Cheers, indeed. I love Chenin Blanc. It is from

South Africa. It is a lovely, light wine.

Particularly with the dish. Lovely dish and simple and

effective. Happy with that? I am extremely

happy. It is time to find out who made it

through to represent Wales in the final of the Great British Menu.

Right, what is this? Ah, it is the I didn't push myself.

James is serving his rare breed James is cooking three

meat. Could this flavour choice be a step too far? James is cooking

but is it a dish that takes I love the look of this.

that amount of fat It's not a puritan,

There's a very caramel-like, Matthew, you're right, as always.

If you stop and break it down, then I think, you know,

the daring and the originality of it

and the creativity of it becomes evident.

three different cuts of

Sadly, I think this is probably not going to be innovative enough,

but I personally would be very happy to eat it at the banquet.

James has found a firm fan in Matthew.

Can Stephen win the others over?

His ambitious Bunny Pentathlon,

featuring five different preparations of rabbit,

was the top-scoring dish of the week.

With a rabbit jelly, a burger,

a slow-cooked loin, faggots

and a pressed rabbit croquette all to get perfect,

it's an Olympian task fraught with pitfalls.

Oh, hang on. Two seconds.

In the rush, Stephen's forgotten his rabbit belly garnish.

Blimey. Want to borrow my...?

He's pulled it off, but does Stephen's quirky take on the brief

deliver a once-in-a-lifetime gastronomic experience?

Already, I'm happier. You know?

I'm in a velodrome here or something, right?

10, 11, 12...

There are at least 12 separate elements on this dish.

Plating this up for 100 people would be an absolute nightmare.

Some amazing flavours going on here.- Very different.

He obviously means it to be a sort of pentathlon. Round you go.

At the end of it, you say, "Right, I've done rabbit,"

but you haven't had one delicious dish.

Oh, stop it. That's strong.

I love the burger. I think the burger's fabulous.

The problem is, you're having too much of a good thing here. Yes!

You're absolutely right.

There are too many good things on the plate for you.

What is the primary quality of a pentathlete?

Endurance.

That's what it's really about.

And that's what this dish asks you to do - you've got to endure it.

Yet again, the judges can't agree.

Could the dessert be James' chance to land a winning blow?

His theatrical deconstructed lemon and raspberry cheesecake

won an impressive 8 from Angela Hartnett,

Just as he's racing to plate up,

the cold dry ice has split one of James' tea boxes.

That box has made me panic a bit now.

And things are about to get even worse.

James' new thinner cones won't stand up on his dish.

With Stephen's help, he's managed to rescue the situation.

Be very careful, because they're supposed to be stood up.

Ah, well.

Oooh! I like a bit of drama.

This is good. It's a bit of theatre.

This is actually perfumed dry ice.

It is, isn't it?

I've had lots of dry ice extravaganzas,

but never smelling of raspberries.

I do think the chef here has spent a lot of time

thinking about the dry ice.

Puddings are the place where you can actually go a bit crazy,

I think he's missed an opportunity here.

Very well behaved. Do you know what?- I quite like that,

because it's small. Small and perfectly formed.

This is not a landmark pudding,

but I can see a whole lot of Olympians polishing that off

and leaving the end of the dinner looking pretty damn chirpy.

So, despite the drama, James' dessert has impressed the judges.

Now for Stephen's classic lemon meringue pie,

chocolate mousse and strawberry trifle,

Ah! There is a pudding.

Very pretty. Lemon meringue pie.

OK, let's see what this one is.

Oh, it's chocolate mousse with a bit of gold leaf. Mmm.

Actually, I've realised - bronze, silver and gold.

Oh! Very clever.

Is it radical? I don't care.

It's lovely. It's witty,

it has the Olympic thing - bronze, gold, silver.

And it's skilful, you know? I think it's good. It's innovative.

Tell me what the innovation is. The game.

The game is the first person to get to gold.

I think that's fun. That's not really... I mean...

I would never invite you to my party.

I would never let you play this game with me.

It's un-pompous and simply delicious,

and, in a way, uncomplicated.

But it's not from the brief, Prue!

With all four courses cooked and tasted, the chefs can do no more.

It's time to reveal which dishes belong to which menu.

It's always a relief to see how the menus stack up, which dishes go with which.

They both work on different principles,

but they both add up to really remarkable pieces of menu-making.

It's a tough call.

But we do have to come to a decision.

Prue, have you come to a decision? Yeah, I have, definitely. Oliver?

Yes, Matthew.

Good. Well, I have too.

So I think we should call in the chefs.

Now, Stephen and James must brave the judges' den once again.

James and Stephen, welcome to the judges' chamber.

I'm sure you, as well as we do, want to know

who is going forward to represent Wales

at the final of the Great British Menu.

Prue, have you chosen which one you- prefer? I have, and it's menu A.

Oliver, have you chosen? It's also menu A, Matthew.

Well, menu A wins, but it doesn't have a clean sweep,

because I've voted for menu B.

But I don't know who cooked menu A,

so, Prue, if you'd like to pass over the envelope, we will find out.

So, the chef going through to represent Wales

in the final of the Great British Menu will be...

Stephen Terry.

Well done, mate.

$:/ENDFEED.

Right,

Right, it

Right, it is

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

line we have Georgina from Nottingham. Are you there,

Georgina? What's your question, for Hi James. I have got a beautiful

fig tree which gives me figs in the summer. At the end of the summer, I

am left with carrier bags full of figs. I am wondering what I can do

with them? I have figs in my orchard and at the end of the

season, I put them in a tray and I take a bottle of port and cook them

in the oven. A bit of five spices, but very little and when it is

cooked, absorbs the pobg and continuously -- pork and

continuously for half an hour, I put sauce and have them warm, not

too hot. Delicious and ice cream. Put them in a jar and they will

keep. That's lovely.

He will be around. What dish would you like to see, heaven or hell?

would like to see hell, please. Anna, from North Wales, are you

there? I am. Good morning, everyone. What's your question? I would would

like to make individual cheesecakes and I have the silicon tray to say

put them in. What temperature and for how long I would cook

individual cheesecakes? These are the New York-style cheesecakes?

was there and I saw how to make amazing cheesecakes. Normally they

throw the hole eggs in. They whip up the egg whites and fold it

through it and that makes it nice and light. You want a tray half an

inch full of water. You sit the tray in the water, it keeps it it

nice and moist while it is cooking. Are you centigrade or Fahrenheit?

Both. Centigrade 130, Fahrenheit 240.

Really low for about an hour. And then pop them in the fridge. That's

all they need. The water and the low temperature. What dish would

you like to see? Hell. I am sorry. Hell. This is not looking good.

Teresa, what's your question for us? How do you cook a fillet of

beef? A whole fillet? Are you looking at a steak? No, a fillet of

beef. Cut it in two so you have the thin

end and the thick end. We were talking about sealing it earlier on.

You have got to get a nice caramelisation and seal in the

juices. Get the caramelisation on the outside and cook cook it at 190

to 200 degrees in the oven, nice and slowly. The temperature you

want in the middle if you are using a probe is about 38 semp ture and -

- temperature and and leave it to rest. Twice as much resting time.

That's the one. What dish? Heaven, please.

Right, let's get down to business. It has to be a three-egg omelette

cooked as fast as you can. We have a leader. We have a new oven. Lets

put the clock on the screen. You wrote a book on eggs, do you

remember. Are you ready? Three, two, remember. Are you ready? Three, two,

LAUGHTER Oh dear.

LAUGHTER Nice omelette there. Yes. Chef...

Mine is a running omelette. Running omelette? It can go left or right.

Running means it is still running around a farmyard. I don't like my

eggs overcooked. Michel Roux, 24.96 seconds. In

never happened since he was at college no doubt, but I'm going to

disqualify you. Oh no. There you go. That's good. Michael

Caines, 23.80. You go on the board. Or are you about there? Are you

happy with that? Yes. That ruined my invite for golf next

year! Will Idina Menzel get her idea of

food heaven or food hell? Michel Roux needs help with his omelettes.

You can peer into the world of Rachel Khoo. Today, she is baking

eggs, but she is exploring the wonderful world of French bread.

'Bakers are compared to artists 'And Christophe Vasseur

Le pain des amis. La specialite! Salut, hein? A bientot.

Rachel! Bonjour, Christophe. How are you? I'm good.

A beautiful selection, as always. Thank you.

But what you're most famous for is "le pain des amis". Particularly this bread.

The famous "bread of friends".

Exactly. Two-thirds of the taste is in the crust.

Your bread and French bread, this is- the biggest difference - crust.

Oeufs en cocotte, eggs in pots,

this dish is a Parisian store cupboard dish.

I'll use teacups for my recipe, but traditionally, you would use ramekins.

It's my little British touch - cup and saucer.

Tea for two. 'If you want to prepare it my way,

'make sure the teacup porcelain isn't too thin or it'll crack in the oven.'

Creme fraiche, a nice dollop.

Pepper.

And then you add your eggs.

Add some dill, which has a lovely fresh taste.

And one more spoon.

I've made them before with a Bechamel sauce or cheese sauce.

That's really delicious, too, but this is the quickest version.

Et voila. That is your oeuf en cocotte, your eggs in pots.

All you need to do now is bake it. Grab a tray.

Or you can use a baking dish and you can put your cups in there.

In it goes.

Just some lukewarm water out the tap.

'Fill the improvised bain-marie so the water covers half the teacups.

'That will make them cook evenly at 180 degrees.'

Let's have a look. Oh...

Yes!

They look perfect.

'And now for the finishing touches.'

I'm going to add a bit of...

A little bit of salmon eggs on top.

'Salmon eggs were a great discovery- for me. You can get them in specialist shops.

You can root round your fridge and see what you've got left over. Ham, mushrooms, whatever you like.

Let's not forget baguette soldiers.- Quite important. You need some dipping action.

'Don't even think about soft white bread. The crunch packs the punch.'

Aw, they look so pretty.

And that's it. My oeuf en cocotte. This is the fun part - eating it.

That looks pretty amazing.

I don't know what to say. It's good!

'The tastiest teacup you've ever seen - glorious gooey egg

'and the crunchiest, freshest of baguettes.

Apology for the loss of subtitles for 41 seconds

The

The finest

The finest ingredients

The finest ingredients destined for the dinner tables of Paris and

beyond and the perfect place to find quality beef for my next res

accepty. Every Every morning after an exhausting shift, the butchers

go for breakfast. Instead of a bacon buttie, it is steak tartare,

but today they are going to get my The butchers will expect

to come with capers, I'm going to add a little Japanese

A bit of daikon radish that 'who's been a regular at Rengis

'Once you've done that, then slice it.'

'Steak tartare needs the highest quality meat. I like to use fillet or sirloin.'

'Jean-Bernard chops the meat finely,

'then I get a go at the cleaver challenge.'

My goodness, look at this!

SHE WHOOPS

Now for my Japanese twist.

So I have chopped up some white Japanese radish.

Daikon has a very mild taste, and a good crunchy texture.

Some cucumber.

You want a bit of salt. And I have some sugar.

And some rice vinegar.

Mix that all together and then you get some of your steak tartare.

A little bit of wasabi. A bit of ginger.

And that is your steak tartare with a little Japanese twist.

It's the moment of truth. What will- the butchers make of my version?

I am terrified!

OK, cheers. Sante!

Very, very good.

Woo! Phew!

C'est bon?

Can I taste one more? Yeah, sure! Go ahead!

He's having a second bite. That says something!

Thank you very much.

Another satisfied customer.

I'm ready for bed!

That was emotionally exhausting,

'but the positive side is they liked the taste of it.'

Yeah, so English girl one, French zero!

Yes!

It

It is

It is that

It is that time to find out if Idina will be facing food heaven or

food hell. Food heaven, chicken and Parma, watercress, crispy with the

bread crumbs or food hell would be, it is not there yet, but it could

be a nice plum tart with a nice caramel with star anise. The people

at home, it was 2-1 to the dreaded hell. I am not taking it personally.

I would. Does That mean they don't like me.

Does That mean they don't like me. They want to see his pastry.

We are going to make the puff pastry with salt. I am going to

make home-made marsipan and put the water in the pan with the sugar.

There is a lot of sugar. Are you all right? Pop that in there and

then we bring it to the boil and cook for two or three minutes. I

have additional water there, chef. I will fill that up as well. That's

perfect. No, no, it is too warm your water, please. I'm getting

cold water. I have got to wait for the tap.

Last night, I told my friends I was going to be on the show and they

said, "Don't worry, they always do heaven." They lied.

We have the sugar going in there and now this, we and throw in the

almonds and a little bit of this almond essence. Can I be of service

at all? Separate an egg. I can do it. There is only three

million people watching. The white is in there and the yoke is in --

yolk is in there. You are a natural. Done it? Good.

And the yolk in that one? All we do simply with this, you take the

sugar. With the sugar thermometer - there is a sink in the back. I will

put it from cold water to warm water. We throw that in and mix it

together and that is your simple marcipan. Right, chef, explain to

us about puff pastry then. A little bit of flour. So this is rough puff

pastry. You can make it in six to eight minutes. You have got five

minutes! That's very good! I will cut you down to three.

That's it. That's two turns and I will take the one in the fridge.

The recipe for this, would this be in your book as well? Yes,

everything is in a book! Where are you appearing tonight

anyway? You are appearing at the Apollo? Yeah, at the Apollo and the

tour takes to you Edinburgh, Manchester? The first time outside

of London. And the amazing car amaze Carnegie

Hall Yes. Is it equivalent to our Royal

Albert Hall? I don't think so, no. They are apples and oranges, that's

all. I don't know. Fair enough. Finished. Are you done?

Are all great chefs, great pastry chefs? Some are better than others.

That's right, isn't it? A lot the the chefs spend too much time in

what we call the hot section of the of the kitchen rather than the

larder section rather than concentrating on the pastry work.

The thing about the pastry chefs, there are bossy people. The pastry

chef feeds the other part of the kitchen. That's our puff pastry.

We're going to take this, not use a spoon, lift that off. Lovely.

it with that and take your marcipan. Explain what is going in the the

caramel? Sugar and star anise, and we have added butter and cream and

lemon juice to give it acidity which goes really well.

A little tardiness. The great thing about these little

tartlets, if you are you are doing a dinner party, these freeze really

well. You need to be careful because you

are making your own pastry and the guys are section are saying, "It is

my tart.". These go around the edge and bake in a hot oven. This is

going in for about 15 minutesment you need a hot -- 15 minutes. You

need a hot oven. We have got one that is in here. A little bit of

butter over the top. I don't know whether he warned you about this

show, but the basis of this is on this one ingreedian - -- ingredient.

Butter. If we can lift off the tartlet.

This has got the the caramel. This is not what I was thinking

when I said I didn't like fruit. It looks much better than what was in

my mind. You changed your mind on it.

I will leave you to put a little bit of caramel on the top and dive

into that. Look what I found in the fridge!

It is the Michel Roux golf trophy. It is the Michel Roux golf trophy.

Oh, not again. Have a dive in.

You dive in. You dive in. Tell us what you think. That's great hot or

cold. But making your own marcipan. Are you happy with that? Delicious.

You are in England so you can finish off on the bottle.

That's all for Saturday Kitchen Live. Cheers to Olly Smith for the