Browse content similar to 14/04/2012. Check below for episodes and series from the same categories and more!
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Good morning. Prepare to feast your eyes on some fantastic food, cooked | :00:07. | :00:17. | |
:00:17. | :00:34. | ||
by some of the world's best chefs, Welcome to the show, cooking with | :00:34. | :00:39. | |
me live in the studio are two chefs with two distinctive cullinary | :00:39. | :00:44. | |
styles, making his debut, the man who service an award-winning | :00:44. | :00:49. | |
seafood menu in The One Show, inside the London's Sheraton Park | :00:49. | :00:52. | |
Tower Hotel, and the man responsible for some of the best | :00:52. | :00:57. | |
Indian food in the country, from the Cinnamon Club, Vivek Singh. | :00:57. | :01:01. | |
Pascal, your first time on the show, what will you make for us? A royal | :01:01. | :01:09. | |
king crab from Norway, a key product from the One-O-One. With | :01:09. | :01:17. | |
some wild garlic polenta and rocket and crab bisque. Everyone has seen | :01:17. | :01:24. | |
people catch king crab, you buy a tremendous amount? 1500 kilo a year. | :01:24. | :01:30. | |
�35 a kilo, that is a lot. Once you try it it is beautiful. What do you | :01:30. | :01:36. | |
reckon? I'm cooking a Keralan-style seafood pie, using squid, shifrps, | :01:36. | :01:46. | |
:01:46. | :01:50. | ||
mussels, and smoked haddock. Normally I would serve fish pie | :01:50. | :01:56. | |
with peace, you have done it with a fancy salad? I don't know, it is | :01:56. | :02:01. | |
really health year, sprouting fen Greek seeds, you will make the sal | :02:01. | :02:07. | |
led for us. Stunning dishes to look forward to. Foodie films. Today we | :02:07. | :02:11. | |
have helpings from Rick Stein, Celebrity Masterchef, and the | :02:11. | :02:14. | |
brilliant legend which is Keith Floyd. Our special guest has | :02:14. | :02:18. | |
created some of the most memorable comic characters in the history of | :02:18. | :02:22. | |
television. Please make a warm welcome to Saturday Kitchen, Matt | :02:22. | :02:25. | |
Lucas. Great to have you on the show. I have never seen this | :02:25. | :02:29. | |
programme before. Is that the one with that, the guy that used to do | :02:29. | :02:35. | |
the football, thing. I thought it was Tim Lovejoy, it is a Saturday | :02:35. | :02:39. | |
morning, will there be cartoons? We can draw some if you wish. | :02:39. | :02:45. | |
could do our own. Not a keen cook? You have a go, don't you? I'm a | :02:45. | :02:50. | |
good eater and a good eater. I'm very good at the taking out the | :02:50. | :02:54. | |
freezer, putting in the oven, or the microwave, I'm wonderful at | :02:54. | :03:00. | |
that. We are going to use the microwave twice for this dish. At | :03:00. | :03:03. | |
the end of the day's programme, food heaven or hell, something | :03:03. | :03:07. | |
based on your favourite ingredient, food heaven or nightmare hell. It | :03:07. | :03:13. | |
is up to our chefs and the viewers to decide what you will be eating. | :03:13. | :03:17. | |
Food heaven? Something involving chicken and noodles, proper cooking. | :03:17. | :03:22. | |
Chicken and noodles, what about the food hell, for a chef this is bang | :03:22. | :03:25. | |
in season at the moment? Asparagus. What is it, you don't like the | :03:25. | :03:32. | |
taste? I find it too asparagusy. There is an asparagusness about it. | :03:32. | :03:35. | |
You see, chicken or asparagus, I will take inspiration from another | :03:35. | :03:39. | |
one of your favourite foods, Chinese. I'm going to take the | :03:39. | :03:45. | |
chicken, cut it into strips, maranaide it in soy sauce, black | :03:45. | :03:51. | |
paper, stir fried with ginger, peppers and rice noodles and a few | :03:51. | :03:56. | |
spring onions. How does it sound? At the nice. The alternatively food | :03:56. | :04:04. | |
hell, ar pass Gus, blanched, chargrilled and served with sauted | :04:04. | :04:11. | |
salsify, and finished off with a soft boiled egg, and garnished with | :04:11. | :04:14. | |
celery crisps. I will make it clear you now, if you serve me that, | :04:14. | :04:18. | |
there is an egg in that soup, I will put the egg there on the floor | :04:18. | :04:24. | |
and I will stamp on it. There you go, we have to wait until the end | :04:24. | :04:29. | |
of the show. If you want to ask a question call us on the number | :04:29. | :04:39. | |
:04:39. | :04:41. | ||
below. We will be asking you whether Matt | :04:41. | :04:47. | |
should stamp on the egg or not. Let's get cooking, first up is a | :04:48. | :04:53. | |
Frenchman who has brought with him the largest bit of seafood we have | :04:53. | :04:58. | |
ever had. This is part of it, it is Pascal Proyart. This king crab, | :04:58. | :05:02. | |
look at the size of this thing. It is a small one? That is only a part | :05:02. | :05:07. | |
of it, a cluster, it isth can get really big, around six or seven | :05:08. | :05:13. | |
kilos. Very cold water where they are caught? Yes, and very deep, 40- | :05:13. | :05:20. | |
50ms. What will we do? A royal Norwegian king crab roasted, wild | :05:20. | :05:26. | |
garlic polenta we will make a crab bisque and then some rocket. Get on | :05:26. | :05:32. | |
with the polenta, you shredded the white garlic on the shallot. I have | :05:32. | :05:37. | |
already started the bisque, I have sauted the crab with the vegtables, | :05:37. | :05:40. | |
I will flame it with a bit of I will flame it with a bit of | :05:40. | :05:45. | |
Brandy. S a classic bisque. You use the shells as well as the meat here, | :05:45. | :05:51. | |
all the leftover bits? Yeah, the shell, you keep everything, we | :05:51. | :05:54. | |
don't throw anything ray way in a restaurant. | :05:54. | :05:59. | |
Saute with that, after that you put some white wine inside. | :05:59. | :06:03. | |
Then this wild garlic stuff, it is in season at the moment? It is, | :06:03. | :06:13. | |
:06:13. | :06:14. | ||
just came up really. We had the lucky weather a week ago. | :06:15. | :06:18. | |
tomato paste, cook it all together, cook it down to three quarters, add | :06:18. | :06:23. | |
a bit of water, a little tip as well, when you make your first | :06:23. | :06:28. | |
bisque you can use water, after that, use bones with water, cook it | :06:28. | :06:33. | |
back again or 30 minutes, and after that cook it down and then you have | :06:33. | :06:40. | |
something to put in your freezer. That is the second eat. You don't | :06:40. | :06:44. | |
waste anything. You will cook it for 25 minutes and then put double | :06:44. | :06:51. | |
cream and pass that. You get on with the polenta. That has the | :06:51. | :06:55. | |
shallot, wild garlic, milk and water, and you will put this in and | :06:55. | :07:03. | |
cook it out. Brilliant. I will show you a tip, make a little crustian | :07:03. | :07:08. | |
of wild garlic, you can do it with basil or parsley. It is easy to do. | :07:08. | :07:14. | |
This is the little crisps. going to take wild garlic leaves, | :07:14. | :07:18. | |
just put that on your plate, then I just need a bit of olive oil. | :07:18. | :07:22. | |
can do this with parsley, it is a nice garnish for things? It is a | :07:22. | :07:28. | |
bit like we used to do fry-up, done with olive oil, very healthy and | :07:28. | :07:38. | |
:07:38. | :07:43. | ||
nice. Just brush it with olive oil. After that take some more cling | :07:43. | :07:49. | |
film, every has a microwave at home. This is the microwave moment. | :07:49. | :07:55. | |
for Christmas I'm going to buy you one of those aprons with a pair of | :07:55. | :07:59. | |
bossoms on them. Thank you very much. I'll use it. Put it on for | :07:59. | :08:05. | |
two minutes in the microwave. temperatures? Yes. Salt, pepper, in | :08:05. | :08:10. | |
here, so you have got the pocket, you have got the pine nuts in there, | :08:10. | :08:14. | |
this is the little dressing, a touch of lemon juice. It is just to | :08:14. | :08:20. | |
give a kick to the crab we will make luxury sandwiches with the | :08:20. | :08:26. | |
king crab. Did you put salt in the polenta? | :08:26. | :08:33. | |
Not yet. You put a bit of Cayenne in there. You have got the tomatos | :08:33. | :08:38. | |
in there, all the bisque should have a little tomato paste and | :08:38. | :08:43. | |
tarragon, of course. Polenta is ready. What I will do now is put it | :08:43. | :08:51. | |
in a little mould. You can put it in a tray, after that you can cut | :08:51. | :08:58. | |
it off. I don't like wastage. is inant polenta, not much cooking? | :08:58. | :09:05. | |
Two or three minutes. Then we will put it in the fridge | :09:05. | :09:10. | |
and cool it down for 2.5 minutes, hopefully it will be hard enough | :09:10. | :09:15. | |
and pan fry it. Tell us about One- O-One, you have been there ten | :09:15. | :09:19. | |
years? Nearly 15 years. You have, last year you were in the top six | :09:19. | :09:25. | |
best restaurants in the UK? That's right. For the food. But the king | :09:25. | :09:28. | |
crab in particular, people phone up saying is it on the menu and come | :09:29. | :09:33. | |
specifically for that? If it is not on the menu I get trouble. They | :09:33. | :09:37. | |
call before. We always have plenty. We put that in the fridge just to | :09:37. | :09:44. | |
cool down for one or two minutes. Tell us about this men. That's | :09:44. | :09:52. | |
cooking. You want me to do this? Another microwave. Very good. | :09:52. | :09:56. | |
Parmesan crisps, everybody does it on the grill, you do it in the | :09:56. | :09:59. | |
microwave, it is beautiful, always works, if you have friend at home. | :09:59. | :10:07. | |
Don't big it up too much, I haven't done it yet. | :10:07. | :10:12. | |
Look at the meat in there, can you see that. This is from, the larger | :10:12. | :10:17. | |
part of the legs, this part here. We use different parts of the crab | :10:17. | :10:27. | |
:10:27. | :10:31. | ||
for doing different things, RAF yolly, risotto. These are ZAF | :10:31. | :10:35. | |
advantagers? They eat everything, we don't want them too near our | :10:35. | :10:40. | |
waters. Some people are saying they are entering our waters? Because of | :10:40. | :10:43. | |
global warming. Is that because there is so many of them. How come | :10:43. | :10:47. | |
they are migrating to these waters? Is that because there is so many of | :10:47. | :10:51. | |
them. So many of them, they are looking for good also, the water | :10:51. | :10:57. | |
getting warmer and colder. Also they don't like the French! It is | :10:57. | :11:02. | |
possible! How long are these going in for? These are going in for 30 | :11:02. | :11:07. | |
seconds exactly. I'm going on with the cooking, I need my polenta back. | :11:07. | :11:17. | |
When he slows down,. He's going at 100 miles an hour. Look at that, | :11:17. | :11:23. | |
beautiful or not. You do it with basil, intense flavour as well. | :11:24. | :11:29. | |
Do you want me to lose this, this would be a water of it? This is a | :11:29. | :11:34. | |
cluster. Half of the leg, and then you have a big head, you know, | :11:34. | :11:44. | |
fantastic, you don't want to know how much it costs. �35 a kilo. | :11:44. | :11:51. | |
My Parmesan crisp is not ready yet. I'm going to fry the polenta, | :11:51. | :11:57. | |
beautiful. I even made the polenta without | :11:57. | :12:02. | |
Parmesan cheese for yourself. are very kind. There is a sink to | :12:02. | :12:06. | |
wash your hands. While I can read this. If you would want to ask a | :12:06. | :12:16. | |
:12:16. | :12:19. | ||
question call this number. You will find the recipe along with | :12:19. | :12:24. | |
all the other studio recipes on the show on the website. | :12:24. | :12:29. | |
What we have done is as well over there. | :12:29. | :12:38. | |
I will get it now. I'm on it. Candied tomato. I like my kitchen, | :12:38. | :12:45. | |
I'm moving. I feel like I am they your kitchen. Candied tomato. | :12:45. | :12:49. | |
deseed it, blanche it, salt and pepper and sugar, use the stem of | :12:49. | :12:54. | |
the garlic and cook it for two hours. A little more? Ten more | :12:54. | :13:01. | |
seconds. When the king crab is pan fried, add a bit of butter. | :13:01. | :13:09. | |
Butter is really nice. We will keep the cooking juice. Look that, looks | :13:09. | :13:16. | |
stunning. That polenta you set it in the | :13:16. | :13:22. | |
fridge and then cut it up. On the sauce. You are working on | :13:22. | :13:28. | |
the sauce? I'm on it, I'm doing it chef. That's there. | :13:28. | :13:32. | |
Sauce, you want it whisked it up, do you want foam in that, I take | :13:33. | :13:37. | |
it? Please. Do you want a bit of butter? | :13:37. | :13:42. | |
little bit of butter, chef. There you go. You are from Britney, | :13:42. | :13:48. | |
which is great seafood around there. No king crab, what made you? | :13:48. | :13:54. | |
tried once when I was working for this superrestaurant in Paris. | :13:54. | :14:02. | |
I fell in love with it, really. Can I take this one format mat over | :14:02. | :14:12. | |
:14:12. | :14:14. | ||
there. Now we will take one crab, cut in | :14:14. | :14:20. | |
half, look at that. The other one we will cut some little beautiful | :14:20. | :14:27. | |
things. Then I take your rocket salad. Yes, chef, one second. | :14:27. | :14:36. | |
I'm going it pick the leaf. You see I'm making a little | :14:36. | :14:46. | |
:14:46. | :14:47. | ||
sandwich, beautiful. I just need one polenta in there. | :14:47. | :14:52. | |
The crisp which goes in there. have a tiny little bit of creme | :14:52. | :15:01. | |
fraiche in the end in the bisque. Absolutely. My little leaves. | :15:01. | :15:10. | |
Fantastic. Put that on top of there. Beautiful, then pe will put a | :15:10. | :15:16. | |
little bit of that. Voila. | :15:16. | :15:20. | |
Remind us again. This is a royal king crab, roasted | :15:20. | :15:25. | |
with wild garlic polenta. Beautiful little bisque. I need a drink after | :15:25. | :15:34. | |
that. He's worked me today, it does look | :15:34. | :15:37. | |
incredible, I have to saying, it was worth it in the end. Would you | :15:37. | :15:46. | |
ever try this at home? No! That's the one without cheese is it. | :15:46. | :15:50. | |
Tell us what you think, dive in. Here we go. Your's is without | :15:50. | :15:57. | |
cheese and crab on it, taste the tomato, when you slowly cook them, | :15:57. | :16:04. | |
particularly if you. And you can make a lot, and use it for. | :16:04. | :16:09. | |
That is very nice. You have done it before, haven't you? A little bit. | :16:09. | :16:15. | |
That is fantastic, this is the best. I give this to myself. I don't know | :16:15. | :16:20. | |
where you will get king crab from, it is always frozen. Come to The | :16:20. | :16:25. | |
One Show. We need mine to be with this. I'm having this. We sent Tim | :16:26. | :16:28. | |
Atkin to Norfolk, what did he choose to go with Pascal's cracking | :16:29. | :16:34. | |
crab! Come to the historic docks of the | :16:34. | :16:40. | |
beautiful town of King's Lynn. It is wine.00. | :16:40. | :16:50. | |
:16:50. | :16:56. | ||
-- wine -- wine o'clock. I'm going white with your crab, I want | :16:56. | :17:01. | |
something that doesn't just compliment the flavours in your | :17:01. | :17:09. | |
dish but enhances them. I'm after something with more intensity, I'm | :17:09. | :17:13. | |
thinking coastal, but the coast I had in mind was the Pacific coast | :17:13. | :17:21. | |
of Chile. The wine I was chosen is the 2011 Tabali Reserva Chardonnay. | :17:21. | :17:25. | |
If you think Chardonnay is a little old hat, this wine might change | :17:25. | :17:31. | |
your mind. It is unOKed, a little like a Chablis, and has the | :17:31. | :17:37. | |
crispness of an ocean-influenced climate. It is wonderful the smell | :17:37. | :17:41. | |
of Chardonnay, where there is no oak and the peachy fruit can | :17:41. | :17:49. | |
express itself. The zingy crispness compliments the crab lion. There is | :17:49. | :17:54. | |
a slight sweetness which -- loin, there is a slight sweetness that | :17:54. | :17:59. | |
matches the candied tomato. Your crab and a great Chilean white, it | :17:59. | :18:04. | |
doesn't get much better than that. It certainly s under �6 a bargain. | :18:04. | :18:08. | |
That's for sure. What do you reckon? Beautiful, zingy, a bit | :18:09. | :18:14. | |
fruity, dry as well, compliments really well the king crab. Great | :18:14. | :18:18. | |
wine. You could do one of those crisps in the microwave, prak kiss | :18:18. | :18:25. | |
with the herbs. I could. Maybe not. What do you reckon? I don't think | :18:25. | :18:31. | |
it gets better than this. Working with the dish? Spectacular match. | :18:31. | :18:33. | |
Later on Vivek will be cooking something from southern India, what | :18:33. | :18:41. | |
is it again? I'm doing a Keralan seafood pie. I'm serving a bit of | :18:41. | :18:45. | |
fresh fenugrek salad. It tastes delicious too. | :18:45. | :18:49. | |
Time to catch up with Rick Stein, he's in Lancashire, in search of | :18:49. | :18:54. | |
the best black pudding. First he's meeting with a favourite face, | :18:54. | :19:02. | |
Nigel Haworth, to taste the ultimate in hot pots. | :19:02. | :19:07. | |
I'm on my way to Laing shirk you can guess why. On a cullinary -- | :19:07. | :19:11. | |
Lancashire, you can guess why, on a cullinary trip like this looking | :19:11. | :19:16. | |
for good flavours, I have been eagerly looking forward to | :19:16. | :19:21. | |
exploring the steamy depths of the county's most famous dish. I rang | :19:21. | :19:25. | |
up a friend of mine, Nigel Haworth, fiercely passionate about anything | :19:25. | :19:35. | |
:19:35. | :19:35. | ||
that comes from Lancashire, and said, please can you make me the | :19:36. | :19:40. | |
ultimate hotpot, which I'm pleased to say he did. I have been cooking | :19:40. | :19:46. | |
this for four hours. Is that a traditional pot? Yes, I'm told | :19:46. | :19:50. | |
every house in Lancashire had one of these. I don't think there is | :19:50. | :19:55. | |
any dish more appetising than this? There isn't, you that long, slow | :19:55. | :20:00. | |
cooking is the thing that makes it so special. What lamb cuts are in | :20:00. | :20:07. | |
there? They used to call them the cheap cuts of lamb, undershoulder, | :20:07. | :20:12. | |
neck and ship, shin is really important to get the gel lat news | :20:12. | :20:19. | |
feel to the hotpot. It doesn't taste fatty, in a hotpot, often it | :20:19. | :20:25. | |
is overpoweringly rich. First of all, I'm using bestend chops, I | :20:25. | :20:29. | |
will trim the whole end off. The whole thing about hotpot is not to | :20:30. | :20:39. | |
:20:40. | :20:41. | ||
get too much fat in there, it is overpouring. | :20:41. | :20:43. | |
overpouring. There is the bestend chops done. | :20:43. | :20:48. | |
What I picked up from Nigel, a really good idea, to use lamb shank, | :20:48. | :20:52. | |
when that cooks over a long period, it makes the stew very nice and gel | :20:52. | :21:02. | |
:21:02. | :21:08. | ||
lat news. I will gel gelatinous. I like | :21:08. | :21:12. | |
kidneys, I have cut them in half and removed the bits from the | :21:12. | :21:19. | |
middle. I'm hand-slicing the potatoes, you can use a Madeline, | :21:19. | :21:24. | |
but hand sliced they look thicker. They can make brown in the cooking. | :21:24. | :21:30. | |
To make up the hotpot, you brush the pan with hot butter to stop the | :21:30. | :21:36. | |
potatoes from sticking. Build up the potatoes and onions, meat in | :21:36. | :21:41. | |
layers, half chops and half shin, and some of the kidneys. Now thyme, | :21:41. | :21:46. | |
I think it goes particularly well with lamb, a good quantity of salt, | :21:46. | :21:50. | |
and freshly ground black pepper. You often find other ingredients in | :21:50. | :21:54. | |
a hot pot, I have added kidneys, but sometimes they put in black | :21:54. | :21:59. | |
pudding, mushrooms, and even oyster, when they were particularly cheap. | :21:59. | :22:03. | |
It is important to season every layer. And finally, just some | :22:03. | :22:07. | |
chicken stock, but you can use water. There will be so much | :22:07. | :22:11. | |
flavour in the stew, any way. Topped with a neat layer of | :22:11. | :22:14. | |
potatoes, because you want it to look pretty when it comes out of | :22:14. | :22:22. | |
the oven, or brown and crackling. Just press those down a little bit. | :22:22. | :22:28. | |
A bit of melted butter on top. This Lancashire hotpot, came from a time | :22:28. | :22:30. | |
when nobody had ovens, and everybody took their individual | :22:30. | :22:35. | |
pots to the local baker, who put it in the bakers' oven after he had | :22:35. | :22:40. | |
done his bed. When you came back, presumably from a shift at the mill, | :22:40. | :22:47. | |
there was your pot bubbling and hot. Hence hotpot. I'm putting it in the | :22:47. | :22:52. | |
oven for two hours, it is better if you can leave it for six to eight, | :22:52. | :22:57. | |
on a gentler heat. I took the lid off for the last 20 minutes. I | :22:58. | :23:01. | |
can't think why regional stews like this are not more available | :23:01. | :23:07. | |
everywhere, think about a similar dish, Scouse from Liverpool, Irish | :23:07. | :23:13. | |
Stew or Welsh koul, for that matter. So good, if they were in France | :23:13. | :23:23. | |
:23:23. | :23:34. | ||
they would be regional specialities, like cock awe van, or kas let in -- | :23:34. | :23:41. | |
cock awe van, or cassolet. One of the oldestish dishes in the | :23:41. | :23:47. | |
country is black pudding. It is made with blood and cereal, in this | :23:48. | :23:51. | |
case it is oatmeal and pearl barley is added. | :23:51. | :23:55. | |
That has been pufd up, because it has been soaking away in hot water. | :23:56. | :24:01. | |
Mixed herbs are put in, like parsley, sage and thyme, | :24:01. | :24:07. | |
particularly penny royal, and fresh blood from the local abattoir. | :24:07. | :24:10. | |
Beautiful fresh blood, Wednesday you get over the idea of the blood. | :24:10. | :24:15. | |
There is nothing awful goes in a black pudding. The next thing to go | :24:15. | :24:22. | |
in is pork backfat, to me it is the quality of this that really | :24:22. | :24:27. | |
distinguishs great puddings from mediocre ones, Andrew is a champion | :24:27. | :24:32. | |
black pudding maker and a Knight of the Budanoir in France. They | :24:32. | :24:36. | |
promise to uphold the tradition and promote black pudding as much as | :24:36. | :24:40. | |
you can. When you become a Knight, you have to swear an allegiance to | :24:40. | :24:50. | |
:24:50. | :24:51. | ||
the black pudding. I am Sir black Pudding. Like all sasauges it has | :24:51. | :24:58. | |
to have a first class skin, in this case it is ox intestine, Andrew | :24:58. | :25:08. | |
:25:08. | :25:16. | ||
wraps them up in hoops and simplers them for half an hour. They don't | :25:16. | :25:21. | |
look very appetising but they smell beautiful. They take on the | :25:21. | :25:25. | |
traditional black colour. That is really nice. Straight from the boil. | :25:25. | :25:32. | |
Excuse me. That would be nice with mustard, I | :25:32. | :25:39. | |
would like with it, have you had those posh spuds called daufwois | :25:39. | :25:48. | |
potatoes? No, I'm from Lancashire! Black pudding is commonly eaten | :25:48. | :25:55. | |
with bacon and eggs for breakfast. I like it sauteed with Coxing apple | :25:55. | :26:01. | |
Pippins. You fry them in unsalted butter and add the sliced black | :26:01. | :26:05. | |
pudding, they don't take more than a few seconds to fry on each side, | :26:05. | :26:10. | |
then add pepper and a pinch of salt, and turn out on to a warm plate. I | :26:10. | :26:14. | |
deglaze the pan with a little bit of cider and let it bubble down, | :26:14. | :26:18. | |
adding more unsalted butter as it does. Then I pour the juices over | :26:18. | :26:28. | |
:26:28. | :26:36. | ||
everything on the plate, you know, We have mentioned it on the show, | :26:36. | :26:43. | |
they made some really good black pudding in Hampshire too. | :26:43. | :26:49. | |
I know you like these, shortbread, we take these ingredients here, | :26:49. | :26:53. | |
some people use rice flour and almonds, I put ground almonds in, | :26:53. | :26:59. | |
you take the almonds, icing sugar, cornflour, it is very different to | :26:59. | :27:05. | |
a standard short pastry, plain flour, and then we just add butter. | :27:05. | :27:09. | |
This is the reason why it is so short, for example the shortbread, | :27:09. | :27:14. | |
you don't add any water, it is the amount of butter to flour in the | :27:14. | :27:19. | |
recipe. Normally pastry is much different, for example, there is | :27:19. | :27:24. | |
less amount of butter per flour, making it more pliable and | :27:24. | :27:28. | |
manageable to work with. The most important thing with biscuits, I | :27:28. | :27:32. | |
learned this from my grandmother, make it by hand, if you make it by | :27:32. | :27:37. | |
machine it toughens up the flour. If you make it by hand, you can get | :27:37. | :27:41. | |
the whole biscuit almost together in a minute or two, by just rubbing | :27:41. | :27:44. | |
this butter together. Inbetween your fingers, and it will create | :27:44. | :27:51. | |
this crumb, it will go from white to cream, quite quickly, if you | :27:51. | :27:56. | |
keep going. Don't allow it to be too warm, the temptation is you | :27:56. | :28:00. | |
warm it up and it melts, you won't get the same texture. You want the | :28:00. | :28:04. | |
butter to mix in to the biscuits. Rub them together with your fingers | :28:04. | :28:08. | |
and get the butter in. The colour start to change. I can see it | :28:08. | :28:11. | |
changing. The texture changes. At this stage if we are making any | :28:11. | :28:16. | |
short crust or stuff like that, a mixture of lard and butter, of | :28:16. | :28:21. | |
course, we would add a touch of wart Tory bring it together. This | :28:21. | :28:31. | |
:28:31. | :28:33. | ||
we won't need any of that. Always, wherever possible, by hand, can you | :28:33. | :28:41. | |
see the colour changing now? Yeah. We bring it all together. Like that | :28:41. | :28:48. | |
I did a bit of baking last weekend. But it was sort of pre-mixed. | :28:48. | :28:54. | |
mixed. The mixture was already made, we still had to put eggs and I | :28:54. | :28:59. | |
think it was flour. You do your biscuits and bits and pieces? | :28:59. | :29:03. | |
were wonderful. Congratulations, first of all, on your new series, | :29:03. | :29:07. | |
going very well. Six-part series? Six-part with a complylation | :29:07. | :29:10. | |
episode at the end. The first episode was out on Tuesday, and | :29:10. | :29:15. | |
repeated last night on Friday. What's that, the German comic? | :29:16. | :29:19. | |
was strange, wasn't it, but brilliant. Where does he pop up | :29:19. | :29:27. | |
from? That is Heading Vain, the Matt Lucas Awards began on radio, a | :29:27. | :29:30. | |
few years ago. It gave us a great chance to have people on the show | :29:30. | :29:34. | |
that were maybe of a lower profile, because you don't have the pressure | :29:34. | :29:39. | |
on radio to have big high-profile acts, and I just thought he was | :29:39. | :29:44. | |
amazing. One that does the circuit? He considers himself the German | :29:44. | :29:48. | |
ambassador of comedy, he was on the first episode. And then we have | :29:48. | :29:55. | |
another episode on Tuesday night at 10.35pm on BBC One, the Matt Lucas | :29:55. | :30:03. | |
Awards, that has Richard Madley, Sue Perkins, and another comedian | :30:03. | :30:08. | |
Mark Orton. And your own mother? mam. What's that like working with | :30:08. | :30:13. | |
your mum? It's nice. I'm glad I haven't got my mum working doing | :30:13. | :30:17. | |
this? Is she critical. More what you wear? You could have put a tie | :30:17. | :30:20. | |
on. Is that a conscious effort. shouldn't be cook anything a jacket, | :30:20. | :30:25. | |
that is normal low a complaint. Moving on to these biscuits. Change | :30:25. | :30:29. | |
the subject, yeah. As little amount of flour as possible, carefully | :30:29. | :30:34. | |
carefully, all we do is grab the cutters and cut these out. Very | :30:34. | :30:40. | |
nice. When you do this, though, the quick tip is take a knife and go | :30:40. | :30:45. | |
underneath the pastry, otherwise if it shrinks you will end up with | :30:45. | :30:49. | |
rugby ball looking biscuits? I'm a little disappointed it is not | :30:49. | :30:55. | |
heart-shaped for me, a heart-shaped cookie cutter would have been nice, | :30:55. | :31:02. | |
is that all right! Pop them in the fridge, before we make, it is more | :31:02. | :31:08. | |
like Pac Man, pop them in the fridge and bake them glently. I | :31:08. | :31:12. | |
will make this little picksure, which is a mixture of cream and | :31:12. | :31:15. | |
custard to fill in these little biscuits I'm going to make for you | :31:15. | :31:20. | |
now. You first started off acting was your first love. You went to | :31:20. | :31:24. | |
drama college, that was in Bristol? What I did, I was in a thing called | :31:25. | :31:34. | |
:31:35. | :31:35. | ||
the National Youth MusicIty ter, when I was 13, I am -- National | :31:35. | :31:40. | |
Youth Music Theatre when I was 13, I'm hosting an event, and then to | :31:40. | :31:43. | |
the National Youth Theatre when I was 16 and met David Walliams. I | :31:43. | :31:47. | |
went then and did drama, I never went to drama school. Did you want | :31:47. | :31:52. | |
to do comedy? I wanted to be a serious actor, but decided to do a | :31:52. | :31:56. | |
bit of stand-up comedy in my year out between A-levels and university, | :31:56. | :31:59. | |
and got swallowed by that, and never finished my degree. Because | :31:59. | :32:07. | |
in my second year at university, I was 21 I started being in Shooting | :32:07. | :32:11. | |
Stars, I went off then to be in TV shows. From that you met David. | :32:11. | :32:16. | |
David I had had known since I was 16, we were huge fans of Vic and | :32:16. | :32:20. | |
Bob, we bonded over that and a love of comedy, around the same time I | :32:20. | :32:25. | |
started working with Vic and Bob, I started doing these small live | :32:25. | :32:28. | |
comedy shows in the Edinburgh Festival with David Walliams. | :32:28. | :32:32. | |
that include certainly the characters of Little Britain? | :32:32. | :32:38. | |
of the characters. They started out in the live shows. We moved from | :32:38. | :32:44. | |
there, we did some stuff on cable TV, what was the Paramount, before | :32:44. | :32:51. | |
it was the Comedy Channel, UK Play, before Dave came along. Then little | :32:51. | :32:55. | |
Britain that started on Radio 4. My new show started on Radio Two, I | :32:55. | :32:59. | |
like starting things on radio. that because you see it as a | :32:59. | :33:04. | |
testing ground? I just think radio is a really intimate medium, and I | :33:04. | :33:09. | |
would never say the audience are less demanding, they are probably | :33:09. | :33:11. | |
more demanding, because they have a personal relationship with the | :33:11. | :33:15. | |
channel. In a way, there is a real, I think it is more challenging to | :33:15. | :33:19. | |
get it right on radio. If you get it right on radio, it gives you | :33:19. | :33:24. | |
more confidence when you move it to TV. You are one of the few | :33:24. | :33:32. | |
comedians able to mix and match. It is varied your career, you have the | :33:32. | :33:37. | |
singing, we saw you in Les Miserables, you managed to do that | :33:37. | :33:40. | |
with the serious acting and comedy roles, you don't lose the thing | :33:41. | :33:46. | |
with the fact you always want to be an actor? Last year I was in Les | :33:46. | :33:50. | |
Miserables in London for three months, I did my first lead role in | :33:50. | :33:55. | |
a film in America, I did an American accent, that was with | :33:55. | :34:05. | |
:34:05. | :34:06. | ||
Billy Crystal and James Caan soon. We We saw you with Johnny dep too? | :34:06. | :34:13. | |
That was Alice in Wonderland. else? On Monday I go to Glasgow, | :34:13. | :34:18. | |
please don't rob my house in London, to direct a pop video for the | :34:18. | :34:24. | |
Proclaimers. I'm a massive fan. Really? And then I'm going to | :34:24. | :34:29. | |
Serbia the week after, to be in a film, with Jessica Lang e, who I | :34:29. | :34:37. | |
had a massive crush on when she was In Tootcy, when I was eight. That | :34:37. | :34:42. | |
was the last crush I had on a woman, she's the most beautiful woman on | :34:43. | :34:49. | |
the earth, since my mum. Fire in the studio! A little bit there. All | :34:49. | :34:59. | |
:34:59. | :35:03. | ||
we do now is take a tue there, We take a few there. You can do this | :35:03. | :35:09. | |
in your kitchen, plane, caramelised sugar, take your rolling pin, I | :35:09. | :35:16. | |
have been doing this all week at the Good Food Show at Blue Water, I | :35:16. | :35:21. | |
have to do it again on Sunday. You can do this all over your kitchen, | :35:22. | :35:31. | |
:35:32. | :35:35. | ||
Matt. It is home made candy floss. I could use that for hair! I think | :35:35. | :35:40. | |
that deserves a round of applause. Dive in, tell us what you think. | :35:40. | :35:44. | |
certainly will. It has taken five minutes to make it, and 15 minutes | :35:44. | :35:49. | |
to clean the floor. Eating it means I have to ruin it, don't you feel | :35:49. | :35:58. | |
sad. Get into it. Dive in. This is a puree of rasberries, I | :35:58. | :36:02. | |
know you like your fruit. Make it by hand makes it lovely and short. | :36:02. | :36:05. | |
Very nice. Why is it called shortbread. Because it is short? | :36:05. | :36:10. | |
What do you mean, like not tall. Butter to flour makes it short | :36:10. | :36:14. | |
which makes it brittle? Oh. I'm on it. If there is a cooking skill you | :36:14. | :36:18. | |
would like me to demonstrate on the show, perhaps you have a great tip | :36:18. | :36:24. | |
to share, drop us a line. All the details are on the website. | :36:24. | :36:31. | |
Cooking format mat at the end of the show, facing that food heaven | :36:31. | :36:37. | |
for Matt at the end of the show, facing food heaven or hell, chicken | :36:37. | :36:44. | |
stir-fry with rice noodles, or food hell, asparagus, blanched and | :36:45. | :36:50. | |
chargrilled, alongside salsify, and finished off with a soft boiled egg, | :36:50. | :36:56. | |
which he has promised to smash on the floor. Not touching it! That | :36:56. | :36:59. | |
crunchy noise is the sugar under my feet. Wait until the end of the | :37:00. | :37:04. | |
show to see the final result. Time for more action from Celebrity | :37:04. | :37:09. | |
Masterchef. The cullinary hopefuls have to face one of John's classic | :37:09. | :37:13. | |
recipe tests. Today it's a steamed- style Asian sea bass. Enjoy this | :37:13. | :37:21. | |
one. The classic recipe today is the | :37:21. | :37:26. | |
steamed sea bass with ginger and spring onions, perfectly-cooked | :37:26. | :37:32. | |
rice and sweet chilli sauce. baby. Put rice in the pot, wash it | :37:32. | :37:37. | |
three times to get rid of the excess starch. Put on the heat, you | :37:37. | :37:41. | |
let it boil for five or six minutes, you turn the heat off, don't touch | :37:41. | :37:46. | |
it, you must never, ever remove that lid. Your rice will be | :37:46. | :37:52. | |
perfectly cooked. Now the sea bass. I'm going to | :37:52. | :37:57. | |
square the ginger off. Spring onions are the same, that then goes | :37:57. | :38:07. | |
inside our bass. That becomes fragrant from the inside. | :38:07. | :38:12. | |
The ginger is very strong, it is too potent, it needs to be really | :38:12. | :38:19. | |
fine. Mix the ginger and the spring onions together. Into a bowl, two | :38:19. | :38:26. | |
or three spoonfuls of Chinese wine, and the soy sauce, half the | :38:26. | :38:34. | |
quantity of soy sauce to the wine. Mix it all together. | :38:34. | :38:42. | |
Top take the tail off the bass, make scoring bits into the flesh, a | :38:42. | :38:47. | |
bit of banana leaf, put that inside bit of banana leaf, put that inside | :38:47. | :38:57. | |
:38:57. | :38:57. | ||
the steamer. Then our tirb on top. 0 on top of that spring onions and | :38:57. | :39:06. | |
ginger. Pour on to that our Chinese wine and soy sauce. | :39:06. | :39:11. | |
On to the steamer and don't touch for ten minutes. I'm really | :39:11. | :39:18. | |
enjoying this recipe, I can't see any reason why they can't do this | :39:18. | :39:23. | |
with aplomb. Time to make sweet chilli sauce, not a difficult thing | :39:23. | :39:29. | |
at all. Two good-sized chillis, seeds removed. Couple of decent | :39:29. | :39:37. | |
pieces of pineapple in there. And then, about 100 grams of sugar. | :39:37. | :39:45. | |
100 mls of vinegar. Add to that a decent splash of | :39:45. | :39:49. | |
water. The sweet chilli sauce needs to | :39:49. | :39:54. | |
boil for about five minutes, to cook the pineapple and chilli, then | :39:54. | :40:04. | |
:40:04. | :40:18. | ||
flavour of the spring onions and really bring this fish to life. | :40:19. | :40:22. | |
Seriously hot pan, been on the stove, with sesame oil. Back on | :40:22. | :40:32. | |
:40:32. | :40:40. | ||
that heat for a second, it's almost about to smoke. Then you pour it on. | :40:40. | :40:44. | |
Chinese sea bass, spring onion, ginger, perfectly cooked rice and | :40:45. | :40:48. | |
sweet chilli sauce. Start of a big day today. | :40:48. | :40:54. | |
We have a recipe, a John Torode recipe. | :40:54. | :41:04. | |
:41:04. | :41:19. | ||
Today's classic recipe is steamed like to cook? I haven't cooked much | :41:19. | :41:25. | |
Asian stuff before, I'm not the biggest fish cooker. Why don't you | :41:25. | :41:32. | |
cook much fish? I'm a meat lover, and I have avoided fish, I'm weary | :41:32. | :41:42. | |
:41:42. | :41:52. | ||
-- wary of cooking fish, that's why comfortable, happy? Something I | :41:52. | :41:58. | |
have never done before. This is tricky, you have to conquer your | :41:58. | :42:02. | |
worries about this, something new is always good to learn. | :42:02. | :42:08. | |
You are half way. Half way. What's happened? I think I have | :42:08. | :42:12. | |
overcooked my rice, too much warter in it. If you overcooked that one, | :42:12. | :42:22. | |
:42:22. | :42:22. | ||
I have no more. What happened to your rice? | :42:22. | :42:25. | |
overcooked it. Are you able to concentrate on one thing at that | :42:25. | :42:29. | |
time, or does your mind race everywhere all the time? It tends | :42:29. | :42:34. | |
to race, focus is a big issue for me. Can you focus to deliver a | :42:34. | :42:39. | |
beautiful dish, flavoured well? trying. You have just under 20 | :42:39. | :42:48. | |
minutes left. Colin, tough ask? For some weird, | :42:48. | :42:53. | |
strange reason, I feel more nervous than I have ever felt in my entire | :42:53. | :42:57. | |
adult life. I have this pre-exam feeling. Do you think you may be in | :42:57. | :43:00. | |
danger of going out of the competition?. I can only do my best. | :43:00. | :43:10. | |
:43:10. | :43:12. | ||
Three minutes, just three minutes. 30 secondingss, last 30 seconds, | :43:12. | :43:22. | |
:43:22. | :43:30. | ||
and whether it is cooked properly. Danny, you are up first. What are | :43:30. | :43:36. | |
the black bits on top of your rice, Danny? I think I might have drizled | :43:36. | :43:45. | |
a tiny bit of the sesame oil on it. Your fish is cooked beautifully, | :43:45. | :43:49. | |
still sweet and succulent inside, like the way the spring onions and | :43:49. | :43:52. | |
ginger are cooked through, you can eat them, the chilli sauce is | :43:52. | :43:56. | |
vibrant, your rice is cooked really, really well, I like it a lot. | :43:56. | :44:06. | |
:44:06. | :44:06. | ||
Justin, let's have a look at your's. Good job. Good job. Nice, soft, | :44:06. | :44:10. | |
meaty fish, sweet sauce with a tanning. My only complaint is your | :44:10. | :44:18. | |
rice is really watery. Colin, let's have a look. | :44:18. | :44:22. | |
Your fish is lovely, it is cooked beautifully, your chilli sauce is a | :44:22. | :44:29. | |
little bit jam-like, the oil across the top, was not hot enough. | :44:29. | :44:35. | |
Coldplay The Waterboys oil has gone off, on to the plate, and made your | :44:35. | :44:39. | |
rice greasey. Sharon. | :44:39. | :44:43. | |
Fish absolutely love it, and love the fact that the ginger has | :44:43. | :44:46. | |
softened, but the rice is a bit firm. Would have been perfect if | :44:46. | :44:49. | |
you had cooked the rice a little bit longer. | :44:49. | :44:54. | |
The next time we see you one of you The next time we see you one of you | :44:54. | :45:03. | |
You can find out who gets knocked out in 20 minutes or so. Still to | :45:03. | :45:07. | |
come on Saturday Kitchen Live, Keith Floyd is in Piedmonte in | :45:07. | :45:12. | |
Italy, hunting for truffles, he makes an Italian cheese fondue, and | :45:12. | :45:21. | |
turns a whole farmyard into a meaty hot pot. Pascal's nerves are | :45:21. | :45:27. | |
scambled, but will he have the Egghead treem pressure with the | :45:27. | :45:36. | |
omelette challenge. Coming up live. Will Matt has his heaven or hell. | :45:36. | :45:39. | |
We will find out at the end of the show. Cooking next is one of the | :45:39. | :45:43. | |
best Indian chefs in the country, it is Vivek Singh. Great to have | :45:43. | :45:49. | |
you on the show chef. On the menu is what, like a fish pie. A Keralan | :45:49. | :45:54. | |
style seafood pie. Inspired from the Keralan sauce. | :45:54. | :46:01. | |
Coconut, ginger, curry leaves. is southern Indian? Yes. Instead of | :46:02. | :46:06. | |
a fish pie and peas, we have a salad you want me to get on with, | :46:06. | :46:10. | |
with the cucumber, tomato, and these beans you have got in here. | :46:10. | :46:15. | |
These little shoots. Sprouted fenugrek seeds, these will be the | :46:15. | :46:23. | |
next Indian superfood, really healthy for you, really good for | :46:23. | :46:30. | |
buy diabetes. Can they fly, "superfood!". This is fenugrek, you | :46:30. | :46:35. | |
just soak them? You soak them overnight and then change the water. | :46:35. | :46:41. | |
Then layer it with tissue paper or something else. They are sharp? | :46:41. | :46:51. | |
:46:51. | :46:53. | ||
They are bitter, really bitter when they are raw. Really, really bitter. | :46:53. | :46:57. | |
When they are germinateed the edge comes off. A lot more palatable. | :46:57. | :47:07. | |
:47:07. | :47:11. | ||
Bitter. They say if you take fenugrek every day you will never | :47:11. | :47:19. | |
suffer diabetes all your life. is coconut, particularly prawns and | :47:19. | :47:26. | |
seafood, amazing seafood in Keralan? Seafood in Keralan is hard | :47:26. | :47:32. | |
to beat, prawns, shrimps, you know, what have you, all this stuff. | :47:33. | :47:42. | |
:47:43. | :47:47. | ||
good as Britney. Probably! Not as good as York shirk we have great | :47:47. | :47:57. | |
:47:57. | :48:01. | ||
fish and chip shops. You say I have so many spices. You make it easy, | :48:01. | :48:05. | |
to replicate the dishes it is the certain spices and the amounts. | :48:05. | :48:11. | |
this one I have tried to keep it as simple as this. Take a look at this, | :48:11. | :48:16. | |
green chilli, ginger, curry leaves and onions. Curry leaves, would you | :48:16. | :48:21. | |
use dried, you have fresh ones, but you can get them frozen? You can | :48:21. | :48:26. | |
buy fresh, if you have leftovers, just there. The dried ones are OK | :48:26. | :48:31. | |
for this? The dried ones are fine. And especially if they come out of | :48:31. | :48:34. | |
the freezer, they just don't looks a good, they taste just as good, I | :48:34. | :48:44. | |
tell you. Curry leaves, the ginger, onion, | :48:44. | :48:49. | |
have gone in. Salt and sugar going in here. You want a little bit of | :48:49. | :48:51. | |
in here. You want a little bit of lemon juice and a touch of olive | :48:51. | :49:01. | |
oil. This is just fenugrek you buy from the shops and soak it | :49:01. | :49:05. | |
overnight? You buy fenugrek seeds, you find them in any good Asian | :49:05. | :49:15. | |
:49:15. | :49:16. | ||
store. Mussels going in? Now. | :49:16. | :49:20. | |
Tell us about this new restaurant, it comes off the back of a pop-up | :49:20. | :49:28. | |
restaurant you did in New York? This is different. I did a pop-up | :49:28. | :49:33. | |
for Cinnamon Club in February, I found a site in Soho last year, and | :49:34. | :49:38. | |
always wanted to do something a bit more casual. There is a few things | :49:38. | :49:42. | |
that we haven't done, we had never done small restaurants, and this | :49:42. | :49:48. | |
one is small. We didn't have a restaurant in the West End. When | :49:48. | :49:54. | |
this came up, you know. It is fun, it is casual, it is relaxed, it is | :49:54. | :49:57. | |
far away from being a temple of gastronomy, and you take off your | :49:57. | :50:02. | |
shoes and go into. It is a fun, relaxed, all-day kind of place. | :50:02. | :50:06. | |
Drawing a lot of inspiration from Soho itself, the surroundings. It | :50:06. | :50:16. | |
:50:16. | :50:18. | ||
is really chilled, easy. The menu is simple and accessible. | :50:18. | :50:23. | |
Vivek, obviously you have the sin mob club, are you aware of the | :50:23. | :50:29. | |
cinnamon challenge? No. Have you been following it, if you look it | :50:29. | :50:35. | |
up on YouTube, it is people seeing how long they can hold a mouthful | :50:35. | :50:40. | |
of cinnamon without taking any water. It is very funny. Cinnamon | :50:40. | :50:46. | |
powder. Yeah. It is not recommended to try it at home, you can look on | :50:46. | :50:51. | |
YouTube. You see clouds of cinnamon dust, people choking, it is very | :50:51. | :50:55. | |
funny. So the mussels being steamed up. I will take a look at that, for | :50:55. | :51:01. | |
sure. There is a sink in the back to wash | :51:01. | :51:06. | |
your hands. Over here you have got, what, prawns, squid. I'm going to | :51:06. | :51:12. | |
make the one with the mixed seafood, and you can do me one. I have | :51:12. | :51:16. | |
chopped up the smoked haddock. The fish that they are having, the | :51:16. | :51:21. | |
southern part of India, they have some amazing mackerel, when I went | :51:21. | :51:25. | |
over there? Great mackerel, tuna, pearl spot is a local fish you get. | :51:25. | :51:31. | |
Some great fresh water and sea water shrimps, and prawns. Squid is | :51:31. | :51:41. | |
available. Squid is pretty good. Why the smoked fish? Like the depth | :51:41. | :51:47. | |
of flavour. It is really good flavour. The shrimps. The sauce is | :51:47. | :51:54. | |
quick. All the recipes, including this one are on the website. | :51:54. | :51:57. | |
You can find dishes from the previous shows, and I will be | :51:57. | :52:02. | |
sharing some of my favourite recipes from the Saturday Kitchen | :52:02. | :52:06. | |
archives in other programme, Best Bites, tomorrow on BBC Two, we will | :52:06. | :52:14. | |
just cut out the tops of this pie. This is just butter puff pastry, | :52:14. | :52:24. | |
:52:24. | :52:24. | ||
you want one shaped with a figure, so we know which one Matt has got. | :52:24. | :52:31. | |
Egg wash there. You shape food. When I was a little | :52:31. | :52:35. | |
boy, there were chicken nuggets shaped like dine know saurs, that | :52:35. | :52:41. | |
used to meet I would eat them. will do it as a dinosaur then, what | :52:41. | :52:51. | |
:52:51. | :52:51. | ||
does that look like? Anything. is one that has never been found | :52:51. | :53:01. | |
:53:01. | :53:21. | ||
yet. Thanks for that. Now we mix the sauce in here. | :53:21. | :53:26. | |
this all together, ideally you want to cool this down? If you were | :53:27. | :53:32. | |
having a dinner party you would have done this beforehand. Keep the | :53:32. | :53:37. | |
pastry out, and have it ready in the fridge, when your guests are | :53:37. | :53:43. | |
sitting down for lunch or whatever, you just bang it in the oven. | :53:44. | :53:49. | |
very common to see a curry pie? That's why I have it on the menu at | :53:49. | :53:56. | |
Soho. We have had two versions of curry pie recently? Yes. This is a | :53:56. | :54:06. | |
:54:06. | :54:11. | ||
bit of a revival of it. Bit of that, I will put the dinosaur on that one. | :54:11. | :54:15. | |
Over the top, egg wash, you will feed it with the seeds? The black | :54:16. | :54:20. | |
onion seeds, this is what you find on nan bread, it adds a wonderful | :54:20. | :54:24. | |
flavour. You used wild garlic before, you were saying in | :54:24. | :54:28. | |
rehearsal you would put wild garlic on top of nan bread? Wild garlic | :54:28. | :54:34. | |
topping on nan bread is great. the oven? Please. For how long? | :54:34. | :54:43. | |
These ones 12-15 minutes at 200 degrees. | :54:43. | :54:48. | |
We have these amazing-looking pies, this one has a fish on it, it has | :54:48. | :54:58. | |
:54:58. | :55:01. | ||
evolved! I will get the trays ready, there is one for you. You can plate | :55:01. | :55:09. | |
your's up. There you go. This is the salad with the shoots, | :55:09. | :55:15. | |
the cucumber. Sprouted fenugrek. That has lemon, sugar and salt in | :55:15. | :55:18. | |
there. Light olive oil, nothing too fancy. | :55:18. | :55:24. | |
Remind us what it is again? It is a Keralan seafood pie, with haddock, | :55:24. | :55:34. | |
:55:34. | :55:38. | ||
shrimp, mussels, and for Matt, just shrimp, mussels, and for Matt, just | :55:38. | :55:46. | |
with haddock! He's off with it This one is without the seafood, | :55:46. | :55:51. | |
this one is just your smoked haddock. It is very, very hot, be | :55:51. | :55:57. | |
careful. Those shoots I think are great. I went back to my garden | :55:57. | :56:01. | |
last week and did the mustard cess just on tissue paper, within three | :56:01. | :56:06. | |
or four days you have them. That is all it takes. Never seen those | :56:06. | :56:12. | |
before. It is very hot. I have gone in too early. I have gone in too | :56:12. | :56:21. | |
early, but nice, but very hot. Temperature hot and spicy hot. | :56:21. | :56:28. | |
Let's go back to see what Tim Atkin is chosen to go with the fantastic | :56:28. | :56:38. | |
:56:38. | :56:49. | ||
fish pie. (speaks fun in a hot Because of the gentle spices, I | :56:49. | :56:53. | |
would love to serve an Indian wine, not many on the high street, I will | :56:53. | :56:58. | |
go with something European, something possibly like this | :56:58. | :57:02. | |
Abarino from Spain. I will stick with the Mediterranean instead, the | :57:02. | :57:05. | |
wine I have chosen comes from Sicily, it is the 2010, extra | :57:06. | :57:11. | |
special, Fiano. Sicily is best known for its sweet | :57:11. | :57:16. | |
dessert wine, Marsala, it produces nearly as much wine as Chile, a lot | :57:16. | :57:23. | |
of other things to choose from. Think of it as Italy's new world, | :57:23. | :57:27. | |
adept as producing international wines as well as local southern | :57:27. | :57:32. | |
wines like this. It is ripe and appealingly aromatic, passion fruit | :57:32. | :57:39. | |
and pear, on the pal late, the spice picks up on the turmeric and | :57:39. | :57:43. | |
the ginger. The hint of sweetness here goes really nicely with those | :57:43. | :57:48. | |
chillis and the curry leaves. The wine is big enough to partner the | :57:48. | :57:51. | |
coconut milk, but it doesn't overwhelm the subtle flavours of | :57:51. | :57:56. | |
the seafood. This wine is so good, you can drink it on its own, it is | :57:56. | :58:00. | |
even better with the fantastic fish pie. Enjoy. | :58:00. | :58:05. | |
Good to cool you down as well. He thought it was corriander in | :58:05. | :58:14. | |
there, he has just eaten a whole chilli! Wake me up at 10.00. Wake | :58:14. | :58:19. | |
you up, great choice. One that you would go for as well? Certainly now, | :58:19. | :58:24. | |
I haven't tried it. In the restaurant we would have paired it | :58:24. | :58:27. | |
with a wine from northern Rome, similar in struck tue, really good, | :58:28. | :58:37. | |
:58:38. | :58:38. | ||
works really well. Happy? Very nice. I don't normally eat fish because | :58:39. | :58:43. | |
it tastes of fish, but this is really nice. More from Celebrity | :58:43. | :58:46. | |
Masterchef, they are cooking for survival, one of them has to go, | :58:46. | :58:56. | |
:58:56. | :59:07. | ||
One hour, your two dishes, this is where it truly counts. | :59:07. | :59:17. | |
:59:17. | :59:33. | ||
What are you making, what are your two courses? I'm making a sang choi, | :59:33. | :59:38. | |
an Asian chicken stir-fry, and my own version of the Scottish deep- | :59:38. | :59:44. | |
fried Mars bar, a chocolate and coconut tempura with home made | :59:44. | :59:48. | |
mango ice-cream. Are you seriously going to deep fry a chocolate bar? | :59:48. | :59:52. | |
Yes, I am. Colin's going to deep fry a | :59:52. | :59:55. | |
chocolate bar and serve it with mango ice-cream, I'm actually | :59:55. | :00:02. | |
really looking forward to it. I'm really intrigued. Nearly 20 minutes | :00:02. | :00:12. | |
:00:12. | :00:12. | ||
gone. Sharon whra, are your two dishs to | :00:12. | :00:17. | |
secure your place in the competition? Sardines with salad | :00:17. | :00:22. | |
and salsa verde, and rack of lamb with mashed potatoes and green | :00:22. | :00:27. | |
beans. I might try and do a posh jus, but I'm getting the food done | :00:27. | :00:37. | |
:00:37. | :00:37. | ||
first. We are seeing her food she loves to each, rack of lamb, mashed | :00:37. | :00:47. | |
:00:47. | :00:51. | ||
potato, where is the sauce? You are halfway, half an hour left. | :00:51. | :00:56. | |
What are your two dishes today? and mint soup as a starter, the | :00:56. | :01:02. | |
main course is a fillet of beef on potato base, with all manner of | :01:02. | :01:07. | |
winter veg. There aren't enough things on the table for you to do a | :01:07. | :01:11. | |
silly Justin decoration job. Less is more, that's what I'm learning | :01:11. | :01:15. | |
so far. Justin is doing a fillet of beef with accompanying vegtables, | :01:15. | :01:19. | |
we are used to seeing him overdecorate. Has he gone the other | :01:19. | :01:29. | |
:01:29. | :01:34. | ||
way, going too simple. 25 minutes left. | :01:34. | :01:42. | |
Danny, what are you making for us? Raspberry souffles and now the fish | :01:42. | :01:47. | |
dish, halibut, with nutty butter. Souffles, how risky is that? I have | :01:47. | :01:51. | |
made it once before, once it didn't work, once it did. It is a strong | :01:51. | :01:57. | |
recipe, it should stand up. We will see. | :01:57. | :02:05. | |
Come on boys and girls, four minutes. | :02:05. | :02:12. | |
Two minutes get your food on the plate. | :02:12. | :02:19. | |
You have got one minute. Come on. Mate you have to get that food up | :02:19. | :02:29. | |
:02:29. | :02:34. | ||
now, I mean right now. Come on, come on, let's go. | :02:34. | :02:38. | |
Time's up. Stop. | :02:38. | :02:43. | |
Please, because you are now running over, it is taking the mickey out | :02:43. | :02:53. | |
:02:53. | :03:00. | ||
of the other contestants. There isn't a great deal to it. It | :03:00. | :03:04. | |
is very pleasant, it is fried chicken, there is bits of pork in | :03:04. | :03:08. | |
there as well, there is sweetness of some onion, it is street food, | :03:08. | :03:12. | |
but it seems a little bit one dimensional to me. This is what's | :03:12. | :03:16. | |
causing you so much concern is your dessert. Because it is supposed to | :03:16. | :03:20. | |
have mango, it is supposed to have chocolate on there, a raspberry | :03:20. | :03:24. | |
koully as well, you ran out of time and I had to stop you. I couldn't | :03:24. | :03:27. | |
get the batter right for the tempura, everything failed after | :03:27. | :03:35. | |
that. That is very inventive, and that is fun. | :03:35. | :03:45. | |
:03:45. | :03:46. | ||
That is a great deal of fun on a I think the rich strength of the | :03:46. | :03:50. | |
sard Deans with the sourness and sharpness of the tomato and the | :03:50. | :03:56. | |
sharpness of your green sauce works very, very well. To me a sardine | :03:56. | :04:00. | |
like that needs to be chargrilled, it needs a bitter finish to give it | :04:00. | :04:10. | |
:04:10. | :04:15. | ||
more of a flow. From sardines to a rack of lamb. Your mash is a bit | :04:15. | :04:18. | |
grainy, and a little bit underseasoned, but with the | :04:18. | :04:22. | |
freshness of the green beans, beautifully cooked lamb, that herby | :04:22. | :04:25. | |
crust on the outside, it is a really lovely thing to eat. Your | :04:25. | :04:35. | |
sauce hasn't worked. It does almost look like a sneeze. | :04:35. | :04:38. | |
I really love that, I love the texture, I like that there is still | :04:38. | :04:42. | |
bits of pea you can taste. I like that it is not really, really | :04:42. | :04:48. | |
smooth, honestly that is lovely, there is not a sparkler, or an un | :04:48. | :04:52. | |
umbrella or anything silly to spoil it. Well done. Let's try your beef. | :04:52. | :05:02. | |
:05:02. | :05:03. | ||
Again, I like the way your food is going, I like the look of this. | :05:04. | :05:07. | |
Bravo, bravo. Wonderful, that beef is lovely. | :05:07. | :05:13. | |
That sauce is a knockout. But, too much garlic and it hasn't cooked | :05:13. | :05:23. | |
:05:23. | :05:24. | ||
out of the potatoes, it is very strong .Le Your fish is cooked | :05:24. | :05:30. | |
beautifully, your kale is lovely and soft, your clams are wonderful. | :05:30. | :05:34. | |
You have overdone it a touch on the seasoning. Saying that, I love the | :05:34. | :05:40. | |
concept of the dish, good job, Danny. | :05:40. | :05:44. | |
What do I say about it really, it is a raspberry souffle, bit of | :05:44. | :05:51. | |
raspberry sauce, faultless. Absolutely faultless. Today, there | :05:51. | :05:56. | |
is one person who truly shined, Danny. Wow. Danny played with fire | :05:56. | :06:01. | |
today, and he didn't get burnt. Sharon's sardines were nice, they | :06:01. | :06:05. | |
should have been charred. The lamb dish again, was nice, but it seemed | :06:05. | :06:11. | |
a little bit unambitious to me. We now have to decide between Colin | :06:11. | :06:21. | |
:06:21. | :07:00. | ||
The person leaves us is -- leaving You can see more from the | :07:00. | :07:05. | |
Masterchef team on next week's show, it is time to answer some of your | :07:05. | :07:08. | |
foodie questions. Each caller will decide what Matt will be eating at | :07:08. | :07:11. | |
the end of the show. Maggie from Wiltshire, what is your question | :07:11. | :07:15. | |
for us? What else can I do with lamb mince, other than shepherd's | :07:15. | :07:21. | |
pie or mouse sack ka. That has to be for you? You could either turn | :07:21. | :07:30. | |
it into koft at that, spice it up with gar ram masala, fresh ginger, | :07:30. | :07:35. | |
chopped onions, and shape them into little balls and simpler them into | :07:35. | :07:42. | |
an onion and tomato base sauce. Make the mince, add crispy fried | :07:42. | :07:48. | |
onions, basted, fried cashew nuts basted and cloves, a couple of | :07:48. | :07:52. | |
tablespoons of pineapple juice or pap pieia, and mix the whole thing | :07:52. | :07:58. | |
in for a kilo of mince, leave it overnight, next morning you have | :07:58. | :08:03. | |
tender melt in the mouth lamb kebabs. You can get the fried | :08:03. | :08:09. | |
onions from a well known flat- packed furniture place. Heffer or | :08:09. | :08:19. | |
:08:19. | :08:23. | ||
hell? Heaven. What is your question? How to make the perfect | :08:23. | :08:30. | |
rosti. I use raw potato, but you say it is wrong? Cook it in a skin, | :08:30. | :08:35. | |
you put it in water but cook it half, then you take it out, you | :08:35. | :08:41. | |
peel it, grate it, melted butter, sauted onion, and bacon, then a | :08:41. | :08:51. | |
:08:51. | :08:54. | ||
cake and pan fried, finish it for very crispy. I have been doing it? | :08:54. | :09:02. | |
Heaven or hell? Hell. I hope when you do your cooking it comes out | :09:02. | :09:12. | |
:09:12. | :09:15. | ||
dreadfully. Thank you! What do you want? To stop the vanilla seeds | :09:15. | :09:20. | |
from sinking in a panacotta. need to make sure that the whipped | :09:20. | :09:23. | |
cream and the custard are the same texture, people often add the cream | :09:23. | :09:27. | |
to the mixture when it is not set enough, you need to allow it to set | :09:27. | :09:31. | |
a little bit further than you are doing, otherwise when you whip the | :09:31. | :09:34. | |
cream in, the seeds will drop to the bottom. Allow it to set a | :09:34. | :09:37. | |
little bit more before you whip the cream through it should be fine. | :09:37. | :09:42. | |
Also, if you freeze the moulds before you put the panacotta in, it | :09:42. | :09:46. | |
sets it around the edge and pop them straight around the fridge. | :09:46. | :09:53. | |
What would you prefer to see at the end of the show? Hell. | :09:53. | :10:03. | |
:10:03. | :10:08. | ||
You are, which cameraam I on, Who would you like to beat on the | :10:08. | :10:13. | |
board for the omelette challenge? My good old friend, Pierre. | :10:13. | :10:18. | |
seconds. Usual rules, three-egg omelette cooked as fast as you can. | :10:18. | :10:28. | |
:10:28. | :10:59. | ||
3-1-1, go. Don't blame the pan! This one, | :10:59. | :11:03. | |
would you like to have a taste? thank you. Are you sure? That is | :11:03. | :11:13. | |
:11:13. | :11:18. | ||
set. Right, Pascal, you did quicker than | :11:18. | :11:23. | |
Pierre, 29.44 seconds, which is a pretty good time, for a two-egg | :11:23. | :11:28. | |
omelette, that is not three, you are not going on. | :11:29. | :11:34. | |
You did it in 19.40, but again, I can't put that on, that is | :11:34. | :11:38. | |
scrambled egg, it is definitely scrambled egg. Stop arguing boys, | :11:38. | :11:43. | |
I'm right. Will Matt get food heaven, or food hell, the chefs in | :11:43. | :11:50. | |
the studio will make the final decision while you see this vintage | :11:50. | :11:54. | |
film from the irreplacable Keith Floyd, he's in Piedmonte hunting | :11:54. | :12:04. | |
:12:04. | :12:04. | ||
for the gems that are white truffles. | :12:04. | :12:11. | |
A winter classic dish is called a Bolito, it is a slow, simplering | :12:11. | :12:16. | |
stew of several different meats, it is a hotpot, it is a delicious | :12:16. | :12:20. | |
warming thing, the kind of food you feed to warm workers, grape pickers, | :12:21. | :12:28. | |
fleets of workers. We have a wonderful boiling cockerel, a flank | :12:28. | :12:32. | |
of beef with bones on, most important. We have an ox tongue, we | :12:32. | :12:37. | |
have a boned out pig's head, and a big piece of shin of beef, very | :12:37. | :12:41. | |
important, and some wonderful home made pork sasauges, to flavour the | :12:41. | :12:46. | |
stock a couple of onions, carrots and celery. It is a terribly simple | :12:46. | :12:49. | |
dish, not worth cooking for less than ten people T takes four hours | :12:49. | :12:54. | |
to cook, you need a party atmosphere at the end of the it. It | :12:54. | :13:04. | |
:13:04. | :13:04. | ||
is very simple, you put the pig's head into the pot of water. In real | :13:04. | :13:09. | |
cookery programmes you would let it cook for half an hour after adding | :13:09. | :13:13. | |
the flank of beef, you would get that cooked for a little bit longer, | :13:13. | :13:22. | |
before you added the shin of beef. That goes in. Then you would add | :13:22. | :13:26. | |
the chicken or cockerel, and then one small cheek which we have made, | :13:26. | :13:30. | |
we have already cooked our tongue, that takes even longer than the | :13:30. | :13:35. | |
rest, that is part-cooked, that can go in as well. Then for flavouring, | :13:35. | :13:40. | |
carrots, onions, and celery, and that has to simpler away for | :13:40. | :13:44. | |
another four hours. The sasauges are added half an hour before the | :13:44. | :13:49. | |
end. I thought I would wile away the time with a new chum who has | :13:49. | :13:52. | |
promised to show me how to hunt for truffles, they are found around the | :13:52. | :14:02. | |
:14:02. | :14:07. | ||
roots of oaks, Hazels or populars. I know it is outrageous, but �1,500 | :14:07. | :14:15. | |
a kilo, I reckon they are worth it. My bolito was simplering, I decided | :14:16. | :14:21. | |
to try another speciality from the region, a fondue, they make it from | :14:21. | :14:28. | |
fontina cheese, soaked for half an hour, then heated, gently until it | :14:28. | :14:36. | |
forms a lovely untuous creamy texture. | :14:36. | :14:41. | |
The cheese is being absorbed into the milk, a lovely gooey substance | :14:41. | :14:45. | |
is emerging. At home, while you break all the eggs and muck about | :14:45. | :14:48. | |
with other things like that, it is a good idea to get your husband to | :14:48. | :14:56. | |
step in to stir all of that, while you get on with the other bits. | :14:56. | :15:01. | |
Shauna, can you keep doing that, my wife. | :15:01. | :15:06. | |
Next phase, a couple of eggs, one per person, enough for four people, | :15:06. | :15:15. | |
it puts four eggs in. That was a very nasty wasp trying to get me | :15:15. | :15:25. | |
:15:25. | :15:26. | ||
there, you could have warned me! Salt and pepper into the eggs. Keep | :15:26. | :15:36. | |
:15:36. | :15:41. | ||
those up. Then we cut little cubes of butter. | :15:41. | :15:48. | |
By cutting it quite small, it will enable it to absorb into the fondue | :15:48. | :15:53. | |
more quickly. Right my darling. Thank you very much for all of that. | :15:53. | :15:58. | |
Then in we go with the egg yolks. And the butter, look at that | :15:58. | :16:07. | |
wonderful colour, my goodness me. That is superb. | :16:07. | :16:10. | |
Keep whisking like crazy at this stage, the eggs mustn't curdle or | :16:10. | :16:20. | |
separate in any way. You don't want scrambled eggs in cheese. | :16:20. | :16:23. | |
While that's just finishing off, back over to me, pass me the keys | :16:23. | :16:33. | |
:16:33. | :16:36. | ||
to the safe. Hold on, hold on. Then, in here, we have the object | :16:36. | :16:41. | |
of all our desires, the object of the whole of Italy's desires, a | :16:41. | :16:51. | |
:16:51. | :16:52. | ||
white truffle. So, there it is, it is ready. Now, final things now, | :16:52. | :16:58. | |
final whisk, as you can see it is beautifully thickened, smooth, no | :16:58. | :17:08. | |
:17:08. | :17:16. | ||
lumps. We pop it into the dish. And put these wonderful pieces of | :17:16. | :17:24. | |
white celebrated truffle of Italy. Then, a little black pepper on top. | :17:24. | :17:32. | |
That is fondue. Any way, four hours later, the | :17:32. | :17:36. | |
bolito is well and truly ready. Let's lift a few bits out and see | :17:36. | :17:43. | |
what it is looking like. Firstly, the shin. | :17:43. | :17:49. | |
Beautiful gelatinous fat on the side there. | :17:49. | :17:53. | |
Beautiful, that is carving splendidly, tender, it would melt | :17:53. | :18:02. | |
in your mouth, I wish we had smellyvision! A beautiful piece of | :18:02. | :18:12. | |
:18:12. | :18:20. | ||
shin of beef, next some tongue. Ox tongue. | :18:20. | :18:30. | |
:18:30. | :18:33. | ||
Two lovely shrifs of ox tongue. A friend of mine's face. A lovely | :18:33. | :18:38. | |
fatty pig face, the fat is very important to this dish. | :18:38. | :18:44. | |
We will have a sliver of that. And a sliver of that, a few | :18:44. | :18:54. | |
:18:54. | :19:08. | ||
Just like mamma used to make. And then, finally, our old faithful | :19:08. | :19:16. | |
farmyard friend, who will never crow again. | :19:17. | :19:21. | |
Before you have your final fat, full, loving close up, we must have | :19:21. | :19:26. | |
a dressing of garlic, parsley, lemon juice and olive oil, and we | :19:26. | :19:36. | |
must have a dressing of tomatoes, garlic, olive oil, and vinegar. | :19:36. | :19:46. | |
:19:46. | :19:50. | ||
And it is there, and I rest my case. Now let's find out if it is food | :19:50. | :19:54. | |
heaven or hell, this nice piece of chicken is heaven, noodles, with a | :19:55. | :20:01. | |
touch of spice, we have a little bit of rice wine, put in there with | :20:01. | :20:06. | |
purple sprouting broccoli, or a pile of asparagus and salsify, with | :20:06. | :20:11. | |
a soft boiled egg into a pea and parsley soup. You make that I'm off | :20:11. | :20:19. | |
to the Little Chef, I'm off to Garfunkels. It is up to these two, | :20:19. | :20:23. | |
they both were on your side. We didn't like the asparagus. Chicken, | :20:23. | :20:31. | |
if you guys can get on with that. You can slice up the peppers, the | :20:31. | :20:37. | |
onion, julienne the ginger and the garlic nice and fine. Chicken | :20:37. | :20:41. | |
thinly suppliesed, we will fry this off quite quickly in the hot wok on | :20:41. | :20:46. | |
here. I will quickly just make a little coating with this stuff, | :20:46. | :20:53. | |
this is this rice wine, it smells very similar to sherry, which if | :20:53. | :20:58. | |
you incorporate that and some dark soy sauce it adds flavour to the | :20:58. | :21:01. | |
chicken. We will put plenty of black pepper in there as well. A | :21:01. | :21:08. | |
touch of spice at the end. The chicken can go in there. | :21:08. | :21:12. | |
Can I just say cooking sherry is great to drink if you are alone and | :21:12. | :21:16. | |
someone has just left you, and you are very depressed and you are in | :21:16. | :21:21. | |
front of the TV, you can't find chocolate, cooking sherry, that is | :21:21. | :21:23. | |
great. That brings back memories, yes. | :21:23. | :21:29. | |
We are going to take our chicken, mix it together with some black | :21:29. | :21:34. | |
pepper. We use cracked black pepper, plenty of that in there. | :21:34. | :21:44. | |
:21:44. | :21:50. | ||
afterwards. A very hot wok, it wants to go in there. Really hot. | :21:50. | :21:54. | |
How hot? Very, very hot. The secret is you never take it off the heat | :21:54. | :22:00. | |
for long, also, never turn it down when you are frying it, unless you | :22:00. | :22:05. | |
want to simpler stuff. As hot as possible. Can I tell you, I ordered | :22:05. | :22:08. | |
chicken recently in a cafe in Marylebone, they said how do you | :22:08. | :22:13. | |
want it done, well done or not, I said it's chicken, you don't want | :22:13. | :22:18. | |
rare chicken, I got skaid, in instead of medium I said well done, | :22:18. | :22:22. | |
I ate burnt chicken. We shan't say where it was, it is unusual, I have | :22:22. | :22:28. | |
never had that one before? haven't been back. You tried all | :22:28. | :22:35. | |
manner of different stuffs on your travels, kangaroo? I have eaten | :22:35. | :22:39. | |
kangaroo. You can be adventurous when you want to? As a child I was | :22:39. | :22:41. | |
particularly unadventurous, I remember going to a restaurant and | :22:41. | :22:49. | |
having sausage and chips, my mum normally cut them up, and my mum's | :22:49. | :22:55. | |
friend cut them up, and because she did it I wouldn't eat them. I am a | :22:55. | :22:59. | |
little more adventurous, I have a sweet tooth. You liked the | :22:59. | :23:06. | |
shortbread? Oh yeah. Now the veg, we have the onions, | :23:06. | :23:10. | |
the peppers. But we got no coffee! This is going in there as well. | :23:10. | :23:15. | |
Straight in there. One thing I want to know, when you | :23:15. | :23:20. | |
have a successful format like little Britain, isn't it hard not | :23:20. | :23:24. | |
to continue it, or is it just suddenly just ends? Tough make the | :23:24. | :23:28. | |
decision, haven't you, to stop doing it while people still don't | :23:28. | :23:33. | |
quite hate it. They never did hate it? You want to quit while you are | :23:33. | :23:38. | |
ahead. With Little Britain, I hope that is why, maybe one day we will | :23:38. | :23:41. | |
do some more. With the new show I wanted something different to the | :23:41. | :23:46. | |
sort of stuff that I do with David. This new show is me on a sofa | :23:46. | :23:49. | |
having a chat with people. A bit like this, without the food. Do you | :23:49. | :23:55. | |
think we will see you on, a lot of these comedians doing Stand-up, | :23:55. | :24:01. | |
would you consider that? I started out doing that. It is possible? | :24:01. | :24:06. | |
started out in stand-up, for five years, but I always did characters, | :24:06. | :24:11. | |
on the Matt Lucas Awards I am myself, it is something I consider. | :24:11. | :24:15. | |
Would you come and see me James, if I done a stand-up. Then I might do | :24:15. | :24:19. | |
a stand-up. We have got that in there, now we | :24:19. | :24:24. | |
have to add the ginger and garlic, that will go in there. Not too | :24:24. | :24:28. | |
early or it will burn. Nice expressions of flavour. With the | :24:28. | :24:32. | |
noodles we soaked those, once you have trained them off and goesled | :24:32. | :24:37. | |
cold is this, these guys will make a salad and saute them off. At this | :24:37. | :24:41. | |
point your chicken goes back in, we can start to mix this together. The | :24:41. | :24:45. | |
colour is from the black pepper in there, obviously, and then over | :24:45. | :24:49. | |
here I have a mixture of sesame oil, soy, some of this rice wine again, | :24:49. | :24:52. | |
and we have some cornflour, because it is going to create a sauce out | :24:52. | :24:57. | |
of this as well. In we go with the broccoli as well, just blanched. | :24:57. | :25:02. | |
That is going to go in. Broccoli is great, if you don't | :25:03. | :25:07. | |
like having white teeth and you like a bill bit of green bit coming | :25:07. | :25:12. | |
out of your teeth, blockically is great. If like me you are often at | :25:12. | :25:16. | |
a restaurant and asked for photographs, last night I was in a | :25:16. | :25:20. | |
photograph, posed for photographs like this, when I got home I | :25:20. | :25:24. | |
noticed I had Chinese seaweed in my teeth, that will be nice and | :25:24. | :25:34. | |
:25:34. | :25:41. | ||
wine. I notice you have lime, I love lime, I have it with almost | :25:41. | :25:46. | |
everything. We will put more lime in for you. I will use this, this | :25:46. | :25:52. | |
is chilli paste. A tad. A tad. | :25:52. | :25:59. | |
This is supposed to be my favour. Sesame seeds. I trust you. He mix | :25:59. | :26:03. | |
all this lot together, it will all be mixed in. Of all the characters | :26:03. | :26:08. | |
that you have played, and that you are doing now, is there any that, | :26:08. | :26:14. | |
what are you proud of the most, scam George Doors was great, and | :26:14. | :26:19. | |
totally unique character. Doing Alice in Wonderland was a challenge, | :26:19. | :26:24. | |
the stuff I did with David I liked Lou and Andy, it was the two of us | :26:24. | :26:32. | |
together, you could see ow dynamic. I enjoyed dorg Marjorie Doors, she | :26:32. | :26:37. | |
would always say things you wouldn't dare in real life. Am I in | :26:37. | :26:44. | |
the way. How are you? Very good. I'm not a distraction am I? In the | :26:44. | :26:48. | |
kitchen? Not quite. Would you like me to come to your restaurant and | :26:48. | :26:57. | |
be like this, all night! Not in the kitchen in the restaurant, fine. | :26:57. | :27:01. | |
So you are serving the noodles separately, not mixing it all | :27:01. | :27:08. | |
together. You can do that yourself. There is your knife and fork. | :27:08. | :27:15. | |
you. Tell us what you think of that. I certainly will. We have to finish | :27:15. | :27:20. | |
it with a bit of Chevyness, I will put a bit of this. Could you pant | :27:20. | :27:30. | |
:27:30. | :27:33. | ||
me to sit or stand. Tell us what you -- Do you want me to sit or | :27:33. | :27:38. | |
stand. No stand. (I'm doing a Liverpool accent) put a little bit | :27:38. | :27:42. | |
on the fork. I usually use chopsticks, because I'm a man of | :27:42. | :27:48. | |
culture, here we go. It's gorgeous, that is really nice, | :27:48. | :27:54. | |
actually. That is absolutely delicious, you | :27:54. | :28:01. | |
could do this for a living, you could. You could do it for a living. | :28:01. | :28:09. | |
Tim has chosen a great wine, 2010 Majestic wine, another great wine. | :28:09. | :28:13. | |
I have to say. Really nice great white wines out there, this is one | :28:13. | :28:19. | |
of them. Slightly more in the budget, �8.49, a bit of a bargain. | :28:19. | :28:25. | |
You are really diving into it. like mine with Tizer! Brilliant | :28:25. | :28:32. | |
stuff, don't forget Matt's new show on Tuesday 10.30 over on BBC One. | :28:32. | :28:36. | |
Thanks to our guests, and the brilliant Matt Lucas, who is diving | :28:36. | :28:41. | |
in. Very nice. Thank you to Tim Atkin for the wine choices, all the | :28:41. | :28:45. | |
recipes are on the website. Now it's time to get out of bed. | :28:45. | :28:50. |