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I'm Glynn Purnell and this is Saturday Kitchen Live. | :00:00. | :00:30. | |
I'm really looking forward to cooking some great food | :00:31. | :00:33. | |
for you this morning and to help me do that I've got two top chefs. | :00:34. | :00:41. | |
The Michelin starred magician with the intriguingly named | :00:42. | :00:42. | |
Man Behind the Curtain restaurant in Leeds, | :00:43. | :00:44. | |
And the woman taking London by storm with her modern style of French | :00:45. | :00:53. | |
It's Amandine Chaignot Good morning to you both. | :00:54. | :00:58. | |
Michael you are up first? A good dish, it is summery. It is wagyu | :00:59. | :01:06. | |
beef in xo sauce with oysters, pickled mushroom, basil and mint. | :01:07. | :01:11. | |
It is served raw. There is an Asian style bun made with hot sauce. An | :01:12. | :01:19. | |
emulsion and crispy noodles. It looks like a burger but, it is | :01:20. | :01:29. | |
bright red? Well, it wasn't last week but then Middlesbrough were | :01:30. | :01:33. | |
elevated into the Premiership! Amandine? You like to keep things | :01:34. | :01:40. | |
seasonal? We are going to do a on Prefix door Suffix y with | :01:41. | :01:43. | |
mouserron mushrooms and peas. It has a twist with the connedment to go | :01:44. | :01:50. | |
with it. Strawberries and fish, not always | :01:51. | :01:53. | |
put together. So it will be great to see. | :01:54. | :01:57. | |
So great food live in the studio here, and we've got some great | :01:58. | :02:00. | |
foodie films too from Rick Stein, the Hairy Bikers, Brian Turner | :02:01. | :02:03. | |
with Janet Street Porter and James Martin. | :02:04. | :02:06. | |
Now our special guest has had a fantastic career, starring in the | :02:07. | :02:19. | |
West End, with a massive career in shows like Cats and in television, | :02:20. | :02:24. | |
Doctor Who. Please welcome to the show, Bonnie | :02:25. | :02:28. | |
Langford. Good morning. | :02:29. | :02:37. | |
BAFTA award... For EastEnders. I had never seen one or held one. So I may | :02:38. | :02:42. | |
be holding it wrong. It is really heavy! It is real! Maybe in years to | :02:43. | :02:53. | |
come, we could have on Oscar on?! Great to have you on the show. Do | :02:54. | :02:59. | |
you like cooking? I heat food up. I make ittedible. I am in awe of being | :03:00. | :03:06. | |
here with you. I don't understand a word of what | :03:07. | :03:10. | |
you say. Is that the accent? No, it is not | :03:11. | :03:17. | |
you. I am really good at toast and omelette. But don't make me do it. | :03:18. | :03:26. | |
Now at the end of TODAY'S programme I'll cook either food heaven | :03:27. | :03:31. | |
It's up to the guests in the studio and a few of our viewers | :03:32. | :03:36. | |
So, what's your idea of food heaven? | :03:37. | :03:39. | |
My food heaven is anything chocolate. My food hell is anything, | :03:40. | :03:46. | |
well, prawns. I don't understand them. They frighten me a little bit. | :03:47. | :03:54. | |
I get where you are coming from! For me, chocolate is the only ingredient | :03:55. | :03:58. | |
you can wear. That is too much information! I'm | :03:59. | :04:04. | |
starting to get to know you really well, really quickly! | :04:05. | :04:07. | |
For food heaven I could be making a chocolate cremosa! | :04:08. | :04:10. | |
I'll melt the chocolate then whisk in fresh custard and leave it | :04:11. | :04:13. | |
It's served with a raspberry sauce, baked chocolate crumbs | :04:14. | :04:16. | |
and more raspberries tossed in basil and mint. | :04:17. | :04:18. | |
Or Bonnie could be having food hell, prawns and I couldn't miss | :04:19. | :04:21. | |
an opportunity to make my Indian inspired brummie fritters! | :04:22. | :04:23. | |
I'll toss the prawns along with some scallops | :04:24. | :04:25. | |
in curry powder, ginger, cinnamon, coriander | :04:26. | :04:27. | |
and chilli then mix in flour and water to make a batter. | :04:28. | :04:29. | |
They're fried and served with a green mango and yoghurt salad. | :04:30. | :04:36. | |
Wow! Can I have the chocolate, though?! Please! | :04:37. | :04:42. | |
As always we'll find out what Bonnie gets at the end of the show. | :04:43. | :04:47. | |
If YOU'D like the chance to ask any of us a question today then call: | :04:48. | :04:53. | |
A few of you will be able to talk to us, live, a little later on. | :04:54. | :04:57. | |
And if I do get to speak to you, I'll be asking if you want Bonnie | :04:58. | :05:01. | |
to face either food heaven or food hell. | :05:02. | :05:03. | |
You can send us questions through social media | :05:04. | :05:07. | |
But if you're watching us on catch-up then please don't call | :05:08. | :05:12. | |
Are you hungry? Yes, I'm hungry! Are you excited? Yes, I'm excited! Let's | :05:13. | :05:36. | |
start with the coolest cook in the country at the moment, with the | :05:37. | :05:39. | |
Right let's get the oysters into the blender. | :05:40. | :05:56. | |
Yes, so let's get this red burger out of the way. It is a red burger. | :05:57. | :06:04. | |
Why? My football team is Middlesbrough. We have not had much | :06:05. | :06:10. | |
success but in the last week we went into the Premiership. So something | :06:11. | :06:15. | |
to celebrate. The red, does that resemble the xo | :06:16. | :06:22. | |
sauce as well? Yes it is made from the xo sauce. It is food. | :06:23. | :06:28. | |
You cannot taste the red sauce? No, it is just the prawns and the xo | :06:29. | :06:32. | |
sauce. What is that? This is fat from the | :06:33. | :06:39. | |
wagyu beef itself. I am going to melt it down and get it hot. That | :06:40. | :06:46. | |
will flash fry the steak. OK, so you are going to flash-fry | :06:47. | :06:52. | |
the steak. So I'm blending this down for you. You are cracking on with | :06:53. | :06:59. | |
the mushrooms? Yes, give them a quick shop and then the pickling | :07:00. | :07:12. | |
liquor. That is with equal qauntities of sherry vinegar and oil | :07:13. | :07:22. | |
and mix it together. Why Man Behind The Curtain? The name | :07:23. | :07:30. | |
Yes. It is the idea that there is not | :07:31. | :07:37. | |
just one man cooking. You set up a restaurant, everyone think it is is | :07:38. | :07:44. | |
just you working. But behind this, there are a team. And also a | :07:45. | :07:52. | |
reference to the Wizard of Oz? Yes. I think it is fantastic. | :07:53. | :07:56. | |
So any plans to open up new restaurants? I have plans to open up | :07:57. | :08:03. | |
in Manchester. That will be in the summer of 2017 | :08:04. | :08:09. | |
with Gary Neville. So not a football player? No, he was | :08:10. | :08:16. | |
not good enough. An England international but not | :08:17. | :08:20. | |
good enough to play for Middlesbrough?! No, he was but no. | :08:21. | :08:29. | |
The pickling liquor is on. Then we have noodles. | :08:30. | :08:33. | |
I have noticed you used the waggus beef. What is the reason? If is an | :08:34. | :08:41. | |
incredible product. The fat, the marbling, it is an amazing taste. | :08:42. | :08:45. | |
The reason I'm cooking it this way is because I want the fat to sing. I | :08:46. | :08:51. | |
want to keep it as raw as possible to get a tender product. | :08:52. | :08:56. | |
Anymore oil? Keep going. Thicker. | :08:57. | :09:03. | |
So, the noodles that you use in stir-fry instead of cooking them in | :09:04. | :09:08. | |
water. The hot fat will crisps them up. | :09:09. | :09:13. | |
Now, let me do this, are you happy with that? Perfect. | :09:14. | :09:18. | |
Thank you. I should get a job at Man Behind The | :09:19. | :09:26. | |
Curtain! When you springle anything with black, it looks cool. | :09:27. | :09:32. | |
What is that? That is something that we use a lot in the restaurant as a | :09:33. | :09:43. | |
seasoning on the cod dishes. It is a mix of vinegar powder. It is all | :09:44. | :09:48. | |
food. It is like eye shadow! Now the | :09:49. | :09:54. | |
pickling liquor is up. You have the two methods of cooking | :09:55. | :09:57. | |
the steak. We do. If you have a drop tray. | :09:58. | :10:04. | |
There we are. We will do the raw one first. We | :10:05. | :10:11. | |
have the thinner pieces. A little bit of salt on So nice fat to keep | :10:12. | :10:16. | |
it hot. Yes, this is the wagyu fat you have | :10:17. | :10:24. | |
to get it as hot as you can. Pour the hot fat over the top. | :10:25. | :10:29. | |
It takes impurities out of it, straight away. | :10:30. | :10:34. | |
It is almost blue. Yes but the fat is dissolving. | :10:35. | :10:39. | |
If you'd like to put a question to any of us today | :10:40. | :10:44. | |
But if you're watching us on catch-up then please don't call | :10:45. | :10:49. | |
Right, let's build the burger. You do smell fantastic! You do! You | :10:50. | :11:13. | |
smell guilty! Right, the mushrooms! Let's Mr The burger. So the buns? | :11:14. | :11:21. | |
They are ready to go. If you run a knife through that. | :11:22. | :11:29. | |
-- let's build the burger. There are the steaks in there. | :11:30. | :11:36. | |
The steaks are cooking. There are herbs, picked. | :11:37. | :11:41. | |
I will not cook it too much. It really does not need it. | :11:42. | :11:46. | |
This is a serious steak sandwich burger. | :11:47. | :11:56. | |
In the restaurant this is ?70 word! ?70? Yes it costs about ?100 a kilo. | :11:57. | :12:13. | |
It is a quite expensive cut of meat. There is wagyu reared in the UK? | :12:14. | :12:20. | |
Yes. This is reared in the UK, wagyu beef it is a great, great product. | :12:21. | :12:30. | |
This is the xo sauce, made from dried shrimp, garlic, dried scallop | :12:31. | :12:35. | |
and ham stock with hot sauce too. So a bit of kick in there. | :12:36. | :12:40. | |
Yes, it is really spicy. We make it in the restaurant. But you can buy | :12:41. | :12:45. | |
products like this in the Chinese supermarkets. | :12:46. | :12:53. | |
Pardonon me! It is strong but smells so rich and deep. | :12:54. | :13:08. | |
I can't see it! So we have the seared xo burger. You have the | :13:09. | :13:14. | |
crispy noodles on there with the vinegar powed every. | :13:15. | :13:17. | |
That is epic. The first bit of steak with herbs | :13:18. | :13:25. | |
on. Oyster leaves, fresh basil and mint that is excellent. | :13:26. | :13:30. | |
The oyster mayonnaise is on there of the Excellent. Bonnie, do you like | :13:31. | :13:37. | |
heat in your food? Not really? Yes! Anything! I can't get over ?70 worth | :13:38. | :13:49. | |
of steak! It is too much! For breakfast? Yes. | :13:50. | :13:54. | |
Now the pickled moneyrooms that are good to go inside. | :13:55. | :14:04. | |
Are we ready? We are good to go. Wow. Look at that. That colour. | :14:05. | :14:17. | |
Oops, we almost forgot. Raw... What a schoolboy error that would have | :14:18. | :14:21. | |
been? You can't get enough meat in there. So, Michael... Sorry. | :14:22. | :14:28. | |
Have to get that in there. That is the best bit. | :14:29. | :14:35. | |
So, then... Michael, tell us what it is. | :14:36. | :14:39. | |
You have a steamed bun and wagyu burger in xo sauce. | :14:40. | :14:41. | |
Or wagyu beef in xo sauce with oysters, pickled mushroom, basil and | :14:42. | :14:42. | |
mint. Do you want to grab that one? I will | :14:43. | :15:04. | |
give this one to Bonnie. I think you deserved it. What else would you | :15:05. | :15:18. | |
want to eat next to a after a ward? -- Bafta. Mine has not been cut in | :15:19. | :15:33. | |
half! Gosh! Tack in. I do not know how to do it. It will all fall | :15:34. | :15:44. | |
apart. A bit of water. That is amazing. I have not had a red bun | :15:45. | :16:02. | |
before. Peter Richards is on the wine hunt today. | :16:03. | :16:09. | |
Here we are on free radio in Birmingham. We have been championing | :16:10. | :16:22. | |
Glynn Purnell to host Saturday Kitchen Live. I have some fantastic | :16:23. | :16:28. | |
wines. Before I do that, do we have a message for him? Go, Glynn! Go, | :16:29. | :16:40. | |
Glynn! Michael's Wagyu is fun. All the same, no place for a boring or | :16:41. | :16:47. | |
save wine choice. One of the most exciting things in wine lately is | :16:48. | :16:51. | |
how historic or lesser-known producers have reinvented themselves | :16:52. | :16:56. | |
making eclectic and wonderful styles. Portugal is a good example. | :16:57. | :17:04. | |
This does work well. Greece is brilliant. This is the gloriously | :17:05. | :17:10. | |
unpronounceable, Thymiopoulos Xinomavro. It is a belter. The great | :17:11. | :17:18. | |
pride is famous for its fresh acidity. Exactly what we need to | :17:19. | :17:27. | |
boost the proteins which Wagyu. Those flavours pick-up extremely | :17:28. | :17:33. | |
well with pickled mushrooms and it is rich and save enough to cope with | :17:34. | :17:39. | |
XO sauce and oyster emulsion. A hint of Mediterranean herbs and heat to | :17:40. | :17:42. | |
the wine which works well with the basil and the mint. In Greek, Ford | :17:43. | :17:46. | |
Cheers, they say yamas. What do you think? It is delicious. | :17:47. | :18:07. | |
I like Greek wines. The chairman of Birmingham City was in the other day | :18:08. | :18:16. | |
and I asked him how to pronounce it. Thymiopoulos Xinomavro. | :18:17. | :18:18. | |
APPLAUSE I thought the wine went really well. | :18:19. | :18:33. | |
Amandine, what do you think? Lovely. We are going to go for fricasee. | :18:34. | :18:43. | |
John Dory and strawberries. A beautiful piece of John Dory, cooked | :18:44. | :18:52. | |
with strawberries. Do not forget, if you want to ask us any questions, | :18:53. | :18:54. | |
call us on this number. We need all your calls | :18:55. | :18:57. | |
by 11am today please! Or you can tweet us questions | :18:58. | :19:03. | |
using the #saturdaykitchen. Let's head to Greece and a slice of | :19:04. | :19:18. | |
Mediterranean life. Rick's heading to the coast today | :19:19. | :19:22. | |
in search of some seafood! I am travelling south to progress | :19:23. | :19:40. | |
so, leaving the mountains and the lakes behind. I am looking forward | :19:41. | :19:49. | |
to some fish from the Siebert seafood is the thing that makes me | :19:50. | :20:00. | |
tick. -- from the south but. This place was built nearly 2000 years | :20:01. | :20:06. | |
ago and it still looks fabulous. Although it is pretty derelict, it | :20:07. | :20:09. | |
still has the semblance of a complete city. I can imagine throngs | :20:10. | :20:21. | |
of people selling vegetables. Herds of goats and camels, a tent with | :20:22. | :20:29. | |
food stalls. Soldiers on the battlements. What has this got to do | :20:30. | :20:36. | |
with cooking? Quite a lot. I believe the Greeks and Romans were clever | :20:37. | :20:41. | |
where they built their towns and their cities. It seems to me the | :20:42. | :20:44. | |
most important thing to them was a supply of good food. Here, that | :20:45. | :20:54. | |
meant fish, loads of fish and oysters. One thing I've found very | :20:55. | :21:01. | |
endearing about Roman mosaics was quite often they are like this. A | :21:02. | :21:07. | |
celebration of fish, game, hunting, anything to do with food. Thinking | :21:08. | :21:12. | |
about it, of course the Romans would have built a city here because of | :21:13. | :21:18. | |
the great prawns, the oysters, the mussels, the clams, the fantastic | :21:19. | :21:24. | |
fish. The whole area is so fertile. Sometimes it was strategic but a lot | :21:25. | :21:27. | |
of the time it was where they could get really good food. Eng of | :21:28. | :21:35. | |
Colchester and oysters. -- think of Colchester. | :21:36. | :21:47. | |
This is the Greece I know and love. A lovely, warm breeze and a slight | :21:48. | :21:55. | |
scent. Always in Greece there is a smell of, I suppose it is herbs | :21:56. | :22:01. | |
almost. I think it is. I feel but I am back. -- that I am back. | :22:02. | :22:12. | |
Thank you. Look at those! Smell them. Could they get any fresher? | :22:13. | :22:27. | |
What would I do with them? I would put them on a barbecue. What would | :22:28. | :22:33. | |
you do? I know you can bake them or fry them but basically I love them | :22:34. | :22:37. | |
barbecue because you have the lovely smell and taste from the shelves. | :22:38. | :22:43. | |
What would I serve them with? A Greek salad and some chips. What | :22:44. | :22:53. | |
would I drink? A glass of retsina. Here in Preveza, they told me how to | :22:54. | :22:59. | |
cook prawns. Hot olive oil, red onions, along with a chopped leek, | :23:00. | :23:07. | |
garlic to large cloves roughly chopped, Ouzo, of course, for the | :23:08. | :23:14. | |
touch of aniseed. Shake it up, baby! And then you must give it a Greek | :23:15. | :23:20. | |
Orthodox blessing, like so. Next, tomato puree let down with a bit of | :23:21. | :23:27. | |
water. Parsley and cayenne pepper, set a cheese. I knew that was | :23:28. | :23:39. | |
coming. -- feta cheese. Basil, roughly ripped up and serve. Sardine | :23:40. | :23:55. | |
or anchovy? Sardine. Lovely looking! Beautiful! | :23:56. | :24:04. | |
Now for lunch, grey mullet. Not the most popular fish back at home but, | :24:05. | :24:12. | |
in Greece, it is revered. It is called out at the far away from the | :24:13. | :24:19. | |
Muddy estuaries and outfall pipes. Here they split it open, web-based | :24:20. | :24:24. | |
it with olive oil and roast it. The fish house to be a good size, at | :24:25. | :24:31. | |
least a kilo. All it needs is a dressing of oil and lemon and that | :24:32. | :24:35. | |
is it. You would not want anything else, except maybe a Greek salad. | :24:36. | :24:44. | |
Wow! I suppose I would look a bit sad eating on my own but I rather | :24:45. | :24:48. | |
enjoy it and do it often. Normally I have a book to read but this time I | :24:49. | :24:53. | |
have a camera to look out. A bit weird but there you go! Tried to get | :24:54. | :24:58. | |
a smaller fish but, in Greece, it has a habit of not working as he | :24:59. | :25:04. | |
would want it. It is a lovely face, a grey mullet. Not just any grey | :25:05. | :25:12. | |
mullet, what we would call a day court mullet in Cornwall. Excuse me, | :25:13. | :25:18. | |
they do know how to cook fish in Greece. People often say the food is | :25:19. | :25:23. | |
very simple but that is the point. You could not get a better grilled | :25:24. | :25:27. | |
fish van that anywhere. I remember first coming to Greece in the late | :25:28. | :25:34. | |
60s, early 70s. After I had got used to the taste of retsina, I | :25:35. | :25:38. | |
remembered how much I loved the taste of grilled officials they are | :25:39. | :25:42. | |
still using charcoal. They have the real thing for their barbecues. They | :25:43. | :25:49. | |
know how to cook it perfectly. Greek salad is my favourite salad in all | :25:50. | :25:53. | |
the world. A Greek salad really have to have a lot of feta with it and | :25:54. | :26:00. | |
dried oregano sprinkled on the top. The feta is a nice tasting cheese | :26:01. | :26:08. | |
but it is very salty. It goes very well with the tomato and cucumber. | :26:09. | :26:17. | |
There were lots of great ingredients in Rick's film and I'm also | :26:18. | :26:20. | |
I do not have a massive tattoo with feta cheese on my back but I do like | :26:21. | :26:37. | |
it. I have some feta cheese which I will put into the freezer and I will | :26:38. | :26:49. | |
reveal all. I will take some of the ingredients that Rick was using. | :26:50. | :26:56. | |
Some passata with chilli and salt and sugar. Bonnie, British legend | :26:57. | :26:59. | |
that you are. I have been watching you on | :27:00. | :27:11. | |
television since you were this big. You grew a beard and I did not. You | :27:12. | :27:17. | |
have been on stage most of your life. It is my safe place. What is | :27:18. | :27:26. | |
really funny is that I am actually up for best Newcomer at the British | :27:27. | :27:31. | |
soap awards. I just find that hilarious. I have been doing this | :27:32. | :27:38. | |
job for 45 years. I am very slow, I am eight waters. I am a newcomer to | :27:39. | :27:44. | |
the whole soap thing. Although I have always acted, my main thing has | :27:45. | :27:50. | |
been musicals and things. To me, it is all acting, portraying a part, | :27:51. | :27:57. | |
communicating. Is it quite daunting? I watch you on EastEnders. It is | :27:58. | :28:06. | |
very addictive, isn't it? It is a massive show. 25 years? 31 years. | :28:07. | :28:18. | |
Nonstop. We're not talking a season, through the summer. It's absolutely | :28:19. | :28:23. | |
never stops. Four times a week at the moment and we are on Watch on a | :28:24. | :28:29. | |
Sunday. It is incredible to think the standard and the quality... Two | :28:30. | :28:36. | |
hours of TV they are making every single week. Good, quality drama. | :28:37. | :28:41. | |
What was it like when you first got the call? I was doing a show in | :28:42. | :28:48. | |
London and I got a call asking, would I go down to Elstree and meet | :28:49. | :28:53. | |
the casting director and some of the writers? I thought, how wonderful! | :28:54. | :28:57. | |
This business never ceases to amaze me. I thought it would not happen to | :28:58. | :29:11. | |
me. My first duff duff was a comedy duff duff. Is he really a lift in | :29:12. | :29:21. | |
real life? Do not say that. He is married with kids. He is a legend. I | :29:22. | :29:30. | |
will tell him that. Some lady came up to me and said you should go with | :29:31. | :29:40. | |
that postie, he is lovely! He will love this. I will tell him. He will | :29:41. | :29:50. | |
be thrilled. The show has just one a Bafta for Best soap. Best continuing | :29:51. | :29:59. | |
drama and we are up for Best soap in the Soap Awards. Do not vote for me | :30:00. | :30:05. | |
but for the show and Best actor and Best actress. That is where the | :30:06. | :30:10. | |
public can contribute. That is in May, I think. Do you know how to | :30:11. | :30:17. | |
make a vinaigrette? If you put mustard and vinegar in now. I will | :30:18. | :30:24. | |
get rid of all of this. The fishes in the Avent and the passata with | :30:25. | :30:30. | |
tomato base. -- the fish is in the oven. There is a saying, you have to | :30:31. | :30:41. | |
break and egg to make an omelette. I can make omelettes. I have said that | :30:42. | :30:45. | |
twice now because I am so proud of it. Is that what you do? This | :30:46. | :30:54. | |
cooking stuff is so great. You should see me sing and dance! | :30:55. | :31:00. | |
Talking about singing and dancing, I do believe you have a show coming | :31:01. | :31:07. | |
up. I was only supposed to be in EastEnders for five weeks. | :31:08. | :31:08. | |
I am thrilled and honoured. It is brilliant. I love singing and | :31:09. | :31:16. | |
dancing as well, the other side of me. Sometimes | :31:17. | :31:17. | |
I'd try and do bits and pieces to keep my hand in and make sure I have | :31:18. | :31:26. | |
not forgotten. On 12th of June, a Sunday, I will do and in | :31:27. | :31:34. | |
conversation show. It is in an intimate venue and I will sing a few | :31:35. | :31:39. | |
showings and have a chat with the person interviewing me. We can't | :31:40. | :31:43. | |
talk about all things East End is as well as everything else. All about | :31:44. | :31:46. | |
Bonnie Langford. I be can't see that happening. | :31:47. | :31:59. | |
What next? A little pinch of salt. . Pepper? I'm making a meal of this. | :32:00. | :32:07. | |
You have done all of that! I will get the tomato base. | :32:08. | :32:13. | |
You have no idea how impressed I am with myself. | :32:14. | :32:18. | |
I can't believe you are here. No, I am very good at ironing! I can | :32:19. | :32:25. | |
do that, while you are doing all of this stuff. It is all very creative. | :32:26. | :32:33. | |
You are an artist, like me, darling! We are all artists! There is the | :32:34. | :32:40. | |
tomato base. That's a posh plate? We knew that | :32:41. | :32:48. | |
Bonnie Langford was coming here! Do we have to smash it? No! I have | :32:49. | :32:56. | |
cooked a gentle, and basically, it is cooked slow. With the red mullet | :32:57. | :33:03. | |
I want to keep the oils in the skin. I don't want to overcook it. I want | :33:04. | :33:09. | |
the oils in the skin. Now the best bit is using the feta. The frozen | :33:10. | :33:17. | |
feta. Normally you buy feta. You buy a piece of feta, make a salad, throw | :33:18. | :33:23. | |
it in the fridge and it sits there for weeks. So you can freeze it and | :33:24. | :33:27. | |
then do this. Watch. | :33:28. | :33:42. | |
That is frozen! Guaranteed frozen. This is TV magic! OK. | :33:43. | :33:49. | |
It is not real?! No, it's not real! Basically, we grate it over the top. | :33:50. | :33:54. | |
Look at that, it is snowing! Feta snow. | :33:55. | :34:02. | |
It is like Frozen! # Let it go! I was going to do that! | :34:03. | :34:11. | |
Tuck into that, let he know what you think! Relax. I feel like the BAFTAs | :34:12. | :34:21. | |
are watching us. Is this is come Eddy chair? I'm really glad I have | :34:22. | :34:27. | |
not go bare legs this morning. I'm really glad I have not go | :34:28. | :34:30. | |
bare legs this morning. So what will I be making for Bonnie | :34:31. | :34:33. | |
at the end of the show? I'll cook either food heaven | :34:34. | :34:36. | |
or food hell for Bonnie. It's up to the guests in the studio | :34:37. | :34:38. | |
and a few of our viewers For food heaven I could be making | :34:39. | :34:42. | |
a chocolate cremosa! I'll melt the chocolate then whisk | :34:43. | :34:53. | |
in fresh custard and leave it It's served with a raspberry sauce, | :34:54. | :34:56. | |
baked chocolate crumbs and more raspberries | :34:57. | :35:01. | |
tossed in basil and mint. Or Bonnie could be having food hell, | :35:02. | :35:03. | |
prawns and I couldn't miss an opportunity to make my Indian | :35:04. | :35:05. | |
inspired brummie fritters! I'll toss the prawns | :35:06. | :35:08. | |
along with some scallops in curry powder, ginger, | :35:09. | :35:10. | |
cinnamon, coriander and chilli then mix in flour | :35:11. | :35:11. | |
and water to make a batter. They're fried and served with | :35:12. | :35:14. | |
a green mango and yoghurt salad. As usual, it's down to the guests | :35:15. | :35:16. | |
in the studio and a few of our viewers to decide, | :35:17. | :35:22. | |
and you can see the result Now let's get a recipe | :35:23. | :35:24. | |
from the Hairy Bikers. They're in Sweden learning how | :35:25. | :35:28. | |
to make some traditional bread. Morning, sunshine! It is our last | :35:29. | :35:40. | |
day here. The boys have set off early to check on their reindeer. We | :35:41. | :35:46. | |
are helping with the weekly bake. How baufl. What a fantastic thing to | :35:47. | :35:52. | |
do, on a beautiful day, in a beautiful place. Dave, start to put | :35:53. | :36:01. | |
the water in it... . What's the women's role in Sami culture. To get | :36:02. | :36:06. | |
a picture? We are the glue that binds it together. We take care of | :36:07. | :36:12. | |
the children, the food, the dogs, the house, the cleans. Everything. | :36:13. | :36:16. | |
That is beautiful bread. Good? Yes, that is good. So what do | :36:17. | :36:27. | |
we do now, wait? . We are going to get Jomo for the dessert. We are | :36:28. | :36:33. | |
going on a hike, you and me. Smashing! How come I am the one | :36:34. | :36:45. | |
hiking? Mate, I needed the dough! It is a small house, come bakery. | :36:46. | :36:50. | |
Vegetables are a rare commodity here. So the plants are much sought | :36:51. | :36:58. | |
after in the Sami cuisine. They are protected. Apart from berries an | :36:59. | :37:05. | |
mushroom, up here, you have to be a Sami to pick anything. | :37:06. | :37:11. | |
So, we would know this as wood sorrel, I think. | :37:12. | :37:14. | |
Yes. That is fabulous. | :37:15. | :37:20. | |
So, we roll this out with a nobble which rolling pin! In the old days, | :37:21. | :37:27. | |
would the houses have been like this? Yes, we lived in this sort of | :37:28. | :37:31. | |
cabin. It is cosy. Yes, it is very cosy. | :37:32. | :37:40. | |
You can take this and pick... Oh, right! ? If you don't do that, the | :37:41. | :37:46. | |
bread goes and you have the air in there. Then you have to throw it on | :37:47. | :37:53. | |
the stove. Right, this could be messy. | :37:54. | :38:03. | |
Not bad. Yes, that is good. Now put it down here. | :38:04. | :38:08. | |
Right. You know that is going to be | :38:09. | :38:12. | |
gorgeous, don't you. Here is the team. | :38:13. | :38:17. | |
Right, look at this, Kingy. Oh... This is the meat. It is boiled | :38:18. | :38:28. | |
and blended with milk and cream. The sorrel has a sour green apple | :38:29. | :38:37. | |
taste, it is used in soup and salad. But here Beatrice is using it in a | :38:38. | :38:42. | |
rare treat in this part of the world, a dessert. | :38:43. | :38:48. | |
That is like rhubarb. And the bread is toastie and crunchy. It is | :38:49. | :38:59. | |
delicious! Thank you so much. I think that the helicopter is | :39:00. | :39:11. | |
coming now. Thank you. What an amazing couple of days. Yes, | :39:12. | :39:18. | |
mate. A simple way of life in har upony with nature. If this is not | :39:19. | :39:26. | |
the source of the food of the Nordic manifesto, I don't know what it. | :39:27. | :39:38. | |
. This should do... ! Look at these fish. In the mountains we were | :39:39. | :39:46. | |
living on Arctic char, which was amazing. But in the local waters it | :39:47. | :39:51. | |
is all about the beautiful brown trout. We are doing our observe take | :39:52. | :40:02. | |
on a classic trout Amandine. So this is the hiry bikers fish dish! So I | :40:03. | :40:10. | |
make an inCraigs behind the gill. I start with a beautiful Amandine | :40:11. | :40:16. | |
crust. So three tablespoons of plain flour and three of ground almonds. | :40:17. | :40:22. | |
Salt and pepper. In the other bowl, whole milk. | :40:23. | :40:26. | |
This is like a salsa verde. I have the zest of a lemon there and I want | :40:27. | :40:33. | |
the juice of half a lemon. Put your hand there, as I don't want the pips | :40:34. | :40:40. | |
in. I want a tablespoon of capers. I love capers. | :40:41. | :40:46. | |
And a big handful of parsley. Take the fish, dip it in the milk, | :40:47. | :40:53. | |
in the mixture, dip it in butter, fry until golden. Two minutes on one | :40:54. | :41:00. | |
and three minutes on the other side. The smell of wood smoke, the fish | :41:01. | :41:06. | |
fry and the almonds... It is not shabby, is it Mr King you have the | :41:07. | :41:12. | |
touch of fire and food. Look at that, crispy. | :41:13. | :41:17. | |
That is set aside and we have to work quickly. We are putting in the | :41:18. | :41:21. | |
almonds. Toast being them until golden. It take as minute or two. | :41:22. | :41:29. | |
All of the flavours from the fish will also coat the almonds. | :41:30. | :41:35. | |
And the parsley and cairners and the lemon juice and lemon zest. Cam fire | :41:36. | :41:41. | |
cookery has never been so good. Look at that. Come on. Locally caught | :41:42. | :41:51. | |
wild trout in an almond queen crust with a Bury caper sauce. | :41:52. | :41:58. | |
Oh, man. That is such a good quality fish. | :41:59. | :42:04. | |
It has a French classical quality. A bit of Nordic and a bit of Hairy | :42:05. | :42:06. | |
Bikers! And it's Si and Dave's turn | :42:07. | :42:19. | |
to have a go at hosting But he's comforting himself | :42:20. | :42:29. | |
with an indulgent French onion soup topped with plenty of Gruyere | :42:30. | :42:35. | |
cheese. Michael and Amandine | :42:36. | :42:36. | |
will go head to head With Amandine bringing an air | :42:37. | :42:38. | |
of French elegance to proceedings I certainly wasn't going to let her | :42:39. | :42:42. | |
endure any of the usual egg puns on her first visit but Michaels been | :42:43. | :42:45. | |
here before so he knew on her first visit but Michael's | :42:46. | :42:48. | |
been here before so he knew And I think one's | :42:49. | :42:56. | |
an OEUF for today! And will Bonnie be | :42:57. | :42:59. | |
facing food heaven, Chocolate cremosa | :43:00. | :43:00. | |
with raspberry sauce. Or food hell, Indian spiced prawn | :43:01. | :43:02. | |
fritters with mango salad! Ok, let's keep cooking and the next | :43:03. | :43:08. | |
dish is from Amandine Chaignot. Maybe you can take care of that and | :43:09. | :43:29. | |
this too. The mushroom. | :43:30. | :43:35. | |
Yes, the mushroom, it is a bit like a tiny fly the way that you say it. | :43:36. | :43:41. | |
So don't get it wrong. If you can teach me in the process | :43:42. | :43:46. | |
of practicing French. But I can speak a little. | :43:47. | :43:50. | |
OK. You need to tell me how to speak... | :43:51. | :43:59. | |
Like me?! Now, what is the fish? It is a John Dory. | :44:00. | :44:05. | |
It has three small fillets? Exactly. You can get rid of the belly. | :44:06. | :44:13. | |
Can you use this for the stock? Yes, you can use a lot of sauces. | :44:14. | :44:26. | |
So, breadcrumb the one side? Yes, just to add crunchiness. | :44:27. | :44:30. | |
You are going to shallow fry this? Yes. | :44:31. | :44:36. | |
Is this something that you cook at the Rosewood Hotel? Yes. | :44:37. | :44:45. | |
This is for you but we have a couple of recipes mixes fish and seafood | :44:46. | :44:51. | |
with fruits. Yes, obviously we are serving it | :44:52. | :44:56. | |
with a wild strawberry connedment? Yes, I want to make use of the | :44:57. | :45:02. | |
acidity of the strawberry. It is a lovely floral taste. | :45:03. | :45:10. | |
So, the saltiness of the fish and the texture of the crumbs and the | :45:11. | :45:19. | |
sweetness of the strawberries. So, this is the balance? Yes. | :45:20. | :45:24. | |
Michael, fish and fruit, are you a fan? Yes, I am. | :45:25. | :45:32. | |
I like the Caribbean dish of ackee and salt fish. Especially at this | :45:33. | :45:38. | |
time of year. It is light. You obviously get the classic | :45:39. | :45:43. | |
combination of gooseberries and mackerel? Yes, and citrus fruit is | :45:44. | :45:50. | |
used all of the time with fish. It is a great ingredient. | :45:51. | :45:54. | |
Amandine you were talking about crab and white peaches? Yes, it works | :45:55. | :45:59. | |
very well with a dash of chillies and coriander. It is stunning. We | :46:00. | :46:04. | |
will have it on the menu. What are we doing now? Can you do | :46:05. | :46:11. | |
the mush radiologicals? So, the stalks off the mushroom. | :46:12. | :46:17. | |
Yes, that is too woody. I don't like the texture of it. You have washed | :46:18. | :46:25. | |
your hands? I have done it. Very professional! Too fast for me! I | :46:26. | :46:32. | |
have been told! So the mushrooms are there as well. | :46:33. | :46:41. | |
This is doing well. A bit of butter. You want to wash the mushrooms quite | :46:42. | :46:54. | |
fast. The fish will take about four, five minutes. Depending on the | :46:55. | :47:00. | |
thickness of the Philips. With this one, I would say four minutes will | :47:01. | :47:10. | |
be enough. -- thickness of the fillet. Wash the mushrooms quite | :47:11. | :47:17. | |
fast. They will soak up the water and you do not want that. | :47:18. | :47:20. | |
Careful with the onions. Talk to me about the hotel, the Rosewood | :47:21. | :47:33. | |
hotels. You look after all the food. I try to do kind of a seasonal, | :47:34. | :47:43. | |
simple food. I do not want it to be over, located. You are there to | :47:44. | :47:48. | |
enjoy time with your family. Excellent! You have had a fantastic | :47:49. | :47:55. | |
career, worked some amazing places. Tell us where you have worked. I | :47:56. | :48:08. | |
have worked the Plaza in Paris. I'd brought you the wild asparagus. You | :48:09. | :48:24. | |
can eat these, kantee? -- can't you? We are going to keep some of that. | :48:25. | :48:37. | |
You have some spring onions. Look how beautiful it is! Lovely | :48:38. | :48:46. | |
asparagus. You could serve that with vinaigrette. We have the | :48:47. | :48:47. | |
strawberries. Now the miss -- now I am going to | :48:48. | :49:14. | |
teach you some fluent Birmingham. Take the fork and crush it to a kind | :49:15. | :49:32. | |
of puree. A course puree. We are at going to add some raw asparagus. The | :49:33. | :49:45. | |
recipes, including this one, they are on the website. I am away with | :49:46. | :49:55. | |
this, I am down with the kids. The fish is there. The strawberries | :49:56. | :50:17. | |
are there. Crush these down. Any seasoning? Just natural. You can add | :50:18. | :50:25. | |
a- of lime juice, for example. After all the French ones, we have | :50:26. | :50:39. | |
the best strawberries in the world, the English ones. When we have that, | :50:40. | :50:42. | |
we know that tennis is on. You will get used to me after a | :50:43. | :51:00. | |
while. It has taken my wife 17 years to get used to me! That smell is... | :51:01. | :51:15. | |
OK, as you noticed, the moisture of the mushrooms made a bit of sauce. | :51:16. | :51:22. | |
The juice of the mushrooms and the rest of the ingredients... | :51:23. | :51:28. | |
Everything together. You do not need to add a stock. It keeps it clean. I | :51:29. | :51:36. | |
have some beautiful wild Strawbridge which I have cut in half. The smell | :51:37. | :51:53. | |
is amazing. Absolutely beautiful. You have a little crust. Also, the | :51:54. | :52:10. | |
broad beans. If you take them out of the pod and pop them, they do not | :52:11. | :52:15. | |
need cooking. I learned that in France. These are grown at the | :52:16. | :52:25. | |
Rosewood. You grow them at the hotel? Yes. You said yesterday you | :52:26. | :52:37. | |
have a beehive. We do. We're going to have our first harvest in the | :52:38. | :52:43. | |
summer. I love this dish because it is so full of flavour, it is so | :52:44. | :52:49. | |
feminine. It really is. You have some apple blossom cress as well, | :52:50. | :53:00. | |
all in the season. Amandine, remind us what that is? A fricasee with | :53:01. | :53:17. | |
wild mushroom condiment. You can tuck into this. It is a fantastic | :53:18. | :53:19. | |
treat. This is stunning. I put my letter | :53:20. | :53:33. | |
jacket on ready for the Hairy Bikers. -- leather jacket. I feel | :53:34. | :53:44. | |
guilty. I am in awe. Where do you get your inspiration from? It can be | :53:45. | :53:55. | |
anything. Friends sometimes. Do have a notebook? I have pictures. | :53:56. | :54:04. | |
Let's see if Peter has picked something good to go with this dish. | :54:05. | :54:23. | |
There is a brightness but also an elegance of flavour to Amandine | :54:24. | :54:34. | |
Chaignot's John Dory. We need the same qualities in our wine. It is | :54:35. | :54:38. | |
well worth revisiting classic French whites like this rich Muscadet. The | :54:39. | :54:47. | |
food friendly wines can be good value. With all of this in mind I | :54:48. | :54:52. | |
have is a lovely wine that makes a seamless match. It is a great value. | :54:53. | :55:09. | |
A Bourgogne. This is grown in the Cote Chalonnaise. It should not | :55:10. | :55:15. | |
overwhelm the delicate flavours. It sits really nicely alongside the | :55:16. | :55:20. | |
John Dory and picks up the Tanni consented wild Strawbridge and has a | :55:21. | :55:30. | |
rich texture. It sits brilliantly in the mix. -- wild strawberry. It is | :55:31. | :55:35. | |
beautiful for your John Dory recipe. A good choice of wine? It goes very | :55:36. | :55:53. | |
well with it. I do not drink and so I love all of this. If you are | :55:54. | :56:01. | |
buying wine for friends at a dinner party or something. The Saturday | :56:02. | :56:06. | |
Kitchen wine crew does a great job. Are you happy with that? I love it. | :56:07. | :56:14. | |
The strawberries and fish go brilliantly together. And fragrant | :56:15. | :56:21. | |
as well. And pretty. It was till you ruined it. We will discuss this | :56:22. | :56:25. | |
afterwards. Now let's get a 'taste | :56:26. | :56:27. | |
of Britain' from Brian Turner and | :56:28. | :56:29. | |
Janet Street Porter. Brian is making a summery version | :56:30. | :56:30. | |
of Queen of Puddings today but not before he's fulfilled one | :56:31. | :56:33. | |
of his childhood ambitions! The origins of the railways in North | :56:34. | :56:50. | |
Essex have close links with its manufacturing history. A number of | :56:51. | :56:55. | |
small, independent lines were set up by local businessmen to transport | :56:56. | :56:58. | |
goods to the capital and beyond. Some, like the Colne Valley railway | :56:59. | :57:07. | |
still run today as a tourist attraction. I have organised a ride | :57:08. | :57:14. | |
with local train buffs, Nick Ellis. Welcome to the Colne Valley railway. | :57:15. | :57:21. | |
Let's get the diesel train. I should have worn a 60s frock, or a boiler | :57:22. | :57:32. | |
suit! Here is a 1960s DMU. If you would like to come into the guards | :57:33. | :57:46. | |
van. Right. Hello, how are you? Good morning. The first thing is to put | :57:47. | :57:50. | |
your hand down on that and wiggle it. It is quite heavy. The idea is, | :57:51. | :57:59. | |
if you're ill, it will naturally come up. You have 36 tonnes of train | :58:00. | :58:07. | |
behind you. Tell me what I need to know and not what will frighten the | :58:08. | :58:13. | |
hell out of me. Paul that round and released the break. All the way | :58:14. | :58:25. | |
around? It. To creep forward. -- it will start to creep forward. Crikey! | :58:26. | :58:36. | |
Don't tell anyone but I used to be a train spotter. I think I would fancy | :58:37. | :58:45. | |
taking up train driving as a hobby. Meantime, back to the day job. We | :58:46. | :58:50. | |
still need to decide for the main ingredient for our celebratory dish. | :58:51. | :58:57. | |
This is famous for fruit. I promise I will not mention any more times | :58:58. | :59:01. | |
but I was good on that train, wasn't I? Stop gloating. This is a lovely | :59:02. | :59:10. | |
fruit farm and I am desperate to cook here. Good. Get of train | :59:11. | :59:17. | |
driving. Look at these lovely people! This guy is the same colour | :59:18. | :59:24. | |
as sure shirt. I have a sunny disposition today. We will make a | :59:25. | :59:30. | |
lavender strawberry Queen of Puddings. I have some egg yolks. I | :59:31. | :59:38. | |
will put into their sugar, some vanilla pod, and I will make that | :59:39. | :59:43. | |
wonderful, traditional thing, custard. In here I have boiled milk | :59:44. | :59:47. | |
and double cream. Once it is heated, put it on birth. I will put | :59:48. | :59:49. | |
that back into here. Bring it up to heat and keep stirring it with a | :59:50. | :00:02. | |
wooden spoon. It takes about ten minutes. You have a high dish. Queen | :00:03. | :00:06. | |
of Puddings normally was very simple. It was to use up stale | :00:07. | :00:11. | |
breadcrumbs. They did not think of making it as luxurious as this. This | :00:12. | :00:13. | |
is really a luxurious pudding. Now we go back to the custard, which | :00:14. | :00:26. | |
is nice and thickened. I will strain that out of there. | :00:27. | :00:30. | |
You have infused it. That's exactly it. Like a good cup | :00:31. | :00:42. | |
of tea. Breadcrumbs over the top. That's quite simple. Once you put | :00:43. | :00:47. | |
that together, you take the custard. I will use a ladel. If you pour it | :00:48. | :00:54. | |
over the top, it gets everywhere. So you don't mix it, just pour it | :00:55. | :01:01. | |
on? Yes. What you normally do, you leave it for about 30 minutes. | :01:02. | :01:07. | |
It sink through. So the ones at the bottom soak up. Then top it up after | :01:08. | :01:13. | |
30 minutes. It drinks up all of the wonderful | :01:14. | :01:20. | |
creamy custard. This is going into the oven at 180 degrees for about 30 | :01:21. | :01:24. | |
minutes. When it comes out it looks... Like that. | :01:25. | :01:32. | |
Woww! It is so yellow! Take local honey... Smell that. | :01:33. | :01:37. | |
Just a bit in there. There is no real recipe. You put as much or as | :01:38. | :01:44. | |
little as you want. Take it away and bring it to the boil. I will take | :01:45. | :01:50. | |
the strawberries and cut them into little pieces. | :01:51. | :01:54. | |
As soon as it is boiled, the strawberries are in there and you | :01:55. | :01:57. | |
have a mixture. It is like a quick strawberry jam | :01:58. | :02:00. | |
almost. Right. Take it off the heat so that | :02:01. | :02:08. | |
the strawberries don't boil away. Gently, it will break up but you | :02:09. | :02:13. | |
want it to look professional. Now to finish this off, a line across... | :02:14. | :02:19. | |
You are making it look easy but it is really difficult, I think. | :02:20. | :02:26. | |
It is like all skills. Put it in the oven and it comes out looking like | :02:27. | :02:31. | |
this. Fabulousment | :02:32. | :02:33. | |
I have to use the strawberries. This is a crown. A local laugh entar and | :02:34. | :02:40. | |
strawberry queen of puddings. Thank you very much. | :02:41. | :02:43. | |
Let's drink a toast to the pudding and the chef! The queen of puddings | :02:44. | :02:52. | |
is very... Royal. Another success. I don't know how I | :02:53. | :03:01. | |
do it, I tell you! Good work, Brian. Right it is time to answer a few of | :03:02. | :03:10. | |
our foodie wes. Each caller helps to decide whether or not Bonnie gets | :03:11. | :03:15. | |
food heaven or hell. The first question is from Alan. Do you have a | :03:16. | :03:22. | |
question? I have a question, I am fed up of doing an ordinary chicken | :03:23. | :03:28. | |
roast for Sunday. Do you have another recipe. | :03:29. | :03:34. | |
I find instead of putting the chicken in the oven, I do a French | :03:35. | :03:41. | |
technique of poach and roast. So chicken stock with garlic, thyme, on | :03:42. | :03:51. | |
a low temperature. In the water, so poach it first, then crisps it up in | :03:52. | :03:54. | |
the pan. With the poaching you can inject | :03:55. | :04:00. | |
flavour, the bay leaves. Yes. And use the juice that comes from it to | :04:01. | :04:05. | |
warm the vegetables in that. Fantastic. | :04:06. | :04:10. | |
What dish would you like, heaven or hell? Heaven for Bonnie, she is a | :04:11. | :04:18. | |
lovely lady! Alan, you are smoother than me. | :04:19. | :04:24. | |
Right, we have been tweeting... Bonnie, you have a couple there. | :04:25. | :04:34. | |
I have, please can I have a recipe with a barbecue salad with a twist. | :04:35. | :04:43. | |
Amandine? Go for something simple. Courgette, maybe spinach. A Kiwi in | :04:44. | :04:50. | |
it. And maybe some smoked ham and mix it together. | :04:51. | :04:58. | |
A bit of vinaigrette and herbs. Yes. Sounds fantastic. | :04:59. | :05:04. | |
Another from Abigail. She has a couple of bottles of maple syrup, | :05:05. | :05:11. | |
what can she do with them? That is a form of sugar. In drink use it in | :05:12. | :05:20. | |
cocktails. So with plum sake, soy sauce, Japanese sour with the maple | :05:21. | :05:26. | |
sir Yom. Or with food, glazing your turnips. Not Swede. | :05:27. | :05:33. | |
Yes, they are bitter, so about the sweetness of the maple syrup, it is | :05:34. | :05:37. | |
fantastic. And back to the phones we have | :05:38. | :05:47. | |
Hamish from the south of Wales. I have recently bought a truffle but | :05:48. | :05:52. | |
never cooked with it before. Lucky boy. | :05:53. | :05:57. | |
Amandine, what would you do with it? I think that the main problem with a | :05:58. | :06:06. | |
truffle is to overcook it, so never overcook it. Simple, put it on a | :06:07. | :06:14. | |
salad or on a warm dish of pasta. Or even on a chicken. | :06:15. | :06:19. | |
Yes! Or with the stew of the mushrooms? Yes, the best usage is to | :06:20. | :06:27. | |
put it on something warm For the aroma. | :06:28. | :06:32. | |
And with the storing, put it in the eggs or the risotto rice. | :06:33. | :06:36. | |
Twice the value. Hamish, are you happy with that? | :06:37. | :06:41. | |
That is great. Who is food heaven or hell? Sorry, | :06:42. | :06:48. | |
Bonnie, it must be food hell. It is OK, I still love you. | :06:49. | :06:53. | |
Wendy from London, what would you like to ask us? My question is how | :06:54. | :07:03. | |
would you professionally make up a duck or goose or confit and how long | :07:04. | :07:09. | |
does the bird take to cook? So, a confit of duck? I take the legs off | :07:10. | :07:15. | |
straight away for a couple of hours with fat. With garlic and dried | :07:16. | :07:21. | |
herbs. Michael, suggestions? I think the same. Cooking the crown. I would | :07:22. | :07:30. | |
not bother with that. I like overcooking duck. It is nice to cook | :07:31. | :07:37. | |
it Chinese style. I like this that way. | :07:38. | :07:49. | |
You get the duck flavour to it Food heaven or food hell? I don't like | :07:50. | :07:58. | |
chocolate, so it is hell! You don't have to receipt it! Right it is time | :07:59. | :08:07. | |
for the Omelette Challenge. It is my first time. | :08:08. | :08:22. | |
I do believe there is cheese, that is here, and no-one as ever used it. | :08:23. | :08:38. | |
Michael, what are you doing? I am going to be eggsperimental! I tell | :08:39. | :08:45. | |
the jokes! Clocks on the screen, I have always wanted to do that. | :08:46. | :08:53. | |
OK... He is cheating. Get back. | :08:54. | :08:59. | |
I will do a count. Let's do it in French? No? OK. 3, 2, 1! | :09:00. | :09:19. | |
Amandine, you have shell in there for texture? Oh, my goodness, he has | :09:20. | :09:38. | |
done it already! This is awful! I can't believe my eyes! Have you done | :09:39. | :09:44. | |
this? Can you put the pan there, please. | :09:45. | :09:54. | |
Put the pans back in there. Without the scrub Put them back. | :09:55. | :10:02. | |
Sorry. I'm a serious judge. I cannot be influenced with fluttering of | :10:03. | :10:11. | |
eyelashes! OK. I need to taste these. | :10:12. | :10:15. | |
His is burnt. . There is that there... That is | :10:16. | :10:22. | |
texture. It is cooked though. | :10:23. | :10:34. | |
Fantastic! Amandine, I don't know whether to taste it from the pan or | :10:35. | :10:44. | |
the plate! So we have an oyster. I don't know where that came from! | :10:45. | :10:53. | |
There is some mushroom. Have you got all of the ingredients underneath? | :10:54. | :11:01. | |
Yes! OK. Let's have a taste. Amandine, can I say that... Although | :11:02. | :11:10. | |
it does look similar, I don't know which is which. | :11:11. | :11:24. | |
Amandine... 31. 84. What? Yeah, the clock doesn't rye. Michael, better | :11:25. | :11:38. | |
than the last time? No. You did it in 23. 04. So not as fast | :11:39. | :11:46. | |
as the last time. Amandine, I am putting you on, as it | :11:47. | :11:55. | |
is cooked but it does look horrific. Michael, basically, you can stick | :11:56. | :12:06. | |
that Man Behind The Curtain! And I have a chance to choose the music. | :12:07. | :12:14. | |
It goes a little bit like this... # You're unbelievable! It's a | :12:15. | :12:24. | |
classic. Obviously it is Eurovision, we all | :12:25. | :12:28. | |
love that. Do we know the British entry? Joe | :12:29. | :12:37. | |
and Jake, isn't it? Ready? # You're not alone | :12:38. | :12:40. | |
# We're in this together # All that you want... Lovely. | :12:41. | :12:50. | |
So, will Bonnie get her food heaven? Chocolate cremosa? Or food hell, the | :12:51. | :12:58. | |
Indian spiced prawn fitter with a salad of mango. | :12:59. | :13:04. | |
I'll count up the votes whilst you enjoy a recipe from James Martin. | :13:05. | :13:07. | |
He's home alone today but don't worry he's got a bowl of French | :13:08. | :13:10. | |
onion soup and plenty of cheese to keep him company! | :13:11. | :13:17. | |
Pot sometimes when life is too hectic, there is nothing better than | :13:18. | :13:26. | |
taking a little time out to unwiped. For me that is me and these two | :13:27. | :13:33. | |
taking them out for a stroll. Cooking for yourself, does not mean | :13:34. | :13:38. | |
you cannot indulge yourself. So pack up the tins, leave it for the dogs. | :13:39. | :13:43. | |
I will show you my personal favourites that I cook when I'm home | :13:44. | :13:49. | |
alone. Soup is one of the easiest meals to create for one person. | :13:50. | :13:54. | |
Thchl is a soup that is good for freezing. The French onion soup is | :13:55. | :14:00. | |
perfect for one. Prepare it wonts, it gives you portions to enjoy for | :14:01. | :14:05. | |
months. A truly iconic dish that reminds me of my time training as a | :14:06. | :14:10. | |
chef in France. When I go in there, there is one restaurant. It is not | :14:11. | :14:15. | |
fancy. It is a cafe, they do, I think, the | :14:16. | :14:23. | |
best French onion soup in France! Get the onions caramelising with a | :14:24. | :14:28. | |
flew fluings of oil and a little butter. But you need a lot of them. | :14:29. | :14:35. | |
So I'm slicing three of the large white Spanish variety. If you use a | :14:36. | :14:43. | |
sharp knife, you should not cry. It is the spray from theions that make | :14:44. | :14:54. | |
you cry. I will flavour that now with fresh thyme. | :14:55. | :15:00. | |
It is a good idea to buy it in the winter. Shred it from the stalks and | :15:01. | :15:05. | |
in the summer you can chop it up. The stalks get woody. Then it is | :15:06. | :15:12. | |
good to use sugar. Brown sugar. About a tablespoon. The key is to | :15:13. | :15:16. | |
get the caramelisation on the onions. That takes time. | :15:17. | :15:26. | |
When the onions have gone golden brown, add some garlic. If you add | :15:27. | :15:33. | |
it before this point it will burn and go bitter. Now add some white | :15:34. | :15:40. | |
wine, good quality white wine. About a glass. Too thicken the soup, what | :15:41. | :15:45. | |
we add now is flour. You have to be really careful. The temptation | :15:46. | :15:50. | |
really at this point is to add to match. For this amount I need about | :15:51. | :15:55. | |
a tablespoonful if used it in at this point, you will not get any | :15:56. | :16:00. | |
lumps. Mix it in with the reduced white wine. You almost what they | :16:01. | :16:09. | |
call cook it out. Good quality brandy, just a bit. A little bit | :16:10. | :16:17. | |
more! Then Sherry. You do need some sherry. Flame it a little bit. Then | :16:18. | :16:25. | |
we will throw in some good-quality beef stock. That is the key to this. | :16:26. | :16:32. | |
You get a delicious looking French onion soup. What you do now is bring | :16:33. | :16:37. | |
this to the boil. By bringing it to the boil, all the onion... I do not | :16:38. | :16:45. | |
know what you call it, Gubbins stuck to the bottom of the pan. It starts | :16:46. | :16:51. | |
to lift off and all of the flavour will impart into the soup. By adding | :16:52. | :16:57. | |
that flower and bringing it to the boil, it will start to thicken. You | :16:58. | :17:02. | |
cannot have French onion soup without a crouton. I am toasting a | :17:03. | :17:07. | |
decent chunk of good quality bread. If you do not have one of these, a | :17:08. | :17:12. | |
griddle pan or something like that, get some flavour onto the bread. | :17:13. | :17:16. | |
Alternatively a decent size of toasted bread will do. A | :17:17. | :17:20. | |
good-quality croutons of those cheese. For me, it has to beat | :17:21. | :17:26. | |
Greer. It has a wonderful, melting quality, and I like loads of this. | :17:27. | :17:33. | |
We can taste this. It is personal preference is what happens now. | :17:34. | :17:37. | |
Sometimes you need to add more sugar. For me, it really needs salt. | :17:38. | :17:45. | |
You would be surprised how much. It needs to be a fair amount of salt, | :17:46. | :17:51. | |
so you can balance out the sugar and stop the soup from tasting too | :17:52. | :18:00. | |
sweet. That is better. Black pepper. Switch it off. What we will do to | :18:01. | :18:07. | |
serve this, you need a deep soup pot really for this. Although it is good | :18:08. | :18:15. | |
enough to eat as it is, what we do is you get your crouton, it fits in | :18:16. | :18:20. | |
them. You want it to start soaking up the soup, and then cheese. You | :18:21. | :18:28. | |
cannot put enough cheese on the top of French onion soup. Even now, you | :18:29. | :18:35. | |
put more on. This isn't one to beat to meet with. I like letting it | :18:36. | :18:41. | |
bubble over the sides of the bowl. -- to be to meet with. What is | :18:42. | :18:47. | |
around the sides of the bowl is the best bit. It is a bit like the | :18:48. | :18:53. | |
Sagna. The crispy bits on the edge is what people go for first. -- | :18:54. | :19:05. | |
lasagne. Two minutes can be a lifetime when you are waiting for | :19:06. | :19:12. | |
soup as tasty as this. This is the bit you look forward to. You see, it | :19:13. | :19:17. | |
is surprisingly how much cheese you put in there. What happens to it, it | :19:18. | :19:20. | |
suddenly dissolves into your pot. That is fantastic. It is worth | :19:21. | :19:41. | |
finding some time by yourself when you have a dish as this. -- as | :19:42. | :19:47. | |
rewarding as this. Will it be food heaven or hell for | :19:48. | :20:06. | |
body? Time to find out. The viewers phoned in and most of them wanted | :20:07. | :20:11. | |
Hell. Michael, what do you want? We have had a lot of fish already so I | :20:12. | :20:16. | |
am going with heaven. This is the casting vote. I do not like | :20:17. | :20:27. | |
chocolate but I will be nice. We have heaven! The viewers said Hell. | :20:28. | :20:36. | |
Spicy, crispy prawns, people like those. We have had a lot of fish. I | :20:37. | :20:50. | |
know you like a certain Birmingham chocolate frozen. You can tuck in. | :20:51. | :20:58. | |
And Mundine, if you want to make my sweet salad of Ras Breeze. -- | :20:59. | :21:12. | |
Amandine. Can you not up a sauce. In Middlesbrough, this is monkey blood. | :21:13. | :21:23. | |
Why monkey? Have you never seen a monkey? I have not. Can you not | :21:24. | :21:30. | |
tease the guest, please? She is eating chocolate and enjoying | :21:31. | :21:36. | |
herself. When I was a kid, my best friend was a monkey and I think I | :21:37. | :21:42. | |
lived a normal life! How is the chocolate? Gorgeous! I have been | :21:43. | :21:54. | |
completely overwhelmed. I feel inadequate. I could live on this. I | :21:55. | :21:58. | |
really should live on all of this. It is completely wonderful. I have | :21:59. | :22:06. | |
made a custard with eggs, sugar, milk and cream. I love this. Stand | :22:07. | :22:17. | |
in the middle of two handsome, slightly grey, men eating chocolate. | :22:18. | :22:23. | |
We walked straight into that one! I have made custard. You make it look | :22:24. | :22:35. | |
so simple but it is not. I am trying really hard. This brings out the | :22:36. | :22:44. | |
sweetness. You are breaking down the Ras -- raspberries. Basically it | :22:45. | :22:59. | |
will set in the fridge. Michael, how is the sauce? A minute away. The | :23:00. | :23:10. | |
monkey's blood is a minute away. Thank you, Michael! Also, I have got | :23:11. | :23:19. | |
some chocolate crumbs, almonds, cocoa powder, flour and sugar, which | :23:20. | :23:28. | |
I have baked off to make a crumb. Michael, can you get the plate? | :23:29. | :23:34. | |
Also, the chocolate. Is this still meant to be on? In the fridge. How | :23:35. | :23:44. | |
many hours do you guys work in the kitchen? About two and a half. All | :23:45. | :23:55. | |
day. It is a dedication. Like EastEnders, it does not happen for | :23:56. | :23:59. | |
study have to put the hours into practice and all the rest of it. -- | :24:00. | :24:12. | |
it not happen. I am converting you! I could eat all of that. I will have | :24:13. | :24:17. | |
to go to the gym for about an hour and a half after eating it. I have | :24:18. | :24:27. | |
melted some chocolate down. Straight into the freezer. If we do not have | :24:28. | :24:33. | |
a piece of marble, a transfer tray or a plate. Is that all right? | :24:34. | :24:42. | |
Do you want some of my chocolate buttons? | :24:43. | :24:51. | |
Save some of those buttons. We have a raspberry sauce. How did you get | :24:52. | :25:06. | |
into this? I have been doing it since the age of 14. What happened | :25:07. | :25:17. | |
at 14? I was useless at school. The first dish I created with beans on | :25:18. | :25:22. | |
toast. I've put curry powder in them, some shallot 's, some dodgy, | :25:23. | :25:32. | |
dried herbs. Mike yourself, you fall in love with that job. You fall in | :25:33. | :25:41. | |
love with it. -- like yourself. Who did you expire to? My mum. Pigs | :25:42. | :25:49. | |
trotters, in my house, were a delicacy. My mum has run in this | :25:50. | :25:53. | |
money because she wants to know how to get lumps out of her gravy. She | :25:54. | :25:59. | |
made the worst gravy in the world. I said, I will talk to you after the | :26:00. | :26:05. | |
show, I am a little bit busy. Getting your attention because you | :26:06. | :26:11. | |
are so busy. Sorted out for your mother will stop the biscuit will | :26:12. | :26:20. | |
add a bit of texture. That is cocoa powder, almonds, butter and sugar. | :26:21. | :26:23. | |
All baked on a tray. Oh, Lordy! Look at that! The texture | :26:24. | :26:41. | |
of the custard should make the chocolate set. Just perfect. You | :26:42. | :26:46. | |
cannot help it, can you? When you make chocolate, it is everywhere. | :26:47. | :26:55. | |
Isn't that part of the job? It is. We have our shards. It has a wine to | :26:56. | :27:05. | |
go with that. You have smashed those perfectly. Let's get some spoons. | :27:06. | :27:14. | |
Bonnie, hopefully, this will be your food heaven. Tuck into that. That is | :27:15. | :27:24. | |
heaven. Do I have to go first? Oh, Lordy! To go with this, Peter has | :27:25. | :27:33. | |
chosen a tailor 's first estate port, which is widely available. | :27:34. | :27:49. | |
-- Taylor's First Estate Port. Here we have some blue some line. | :27:50. | :27:56. | |
Delicious fruits which will hone the bitter chocolate. I thought I cannot | :27:57. | :28:03. | |
let you drink... The only thing that is missing here is an umbrella. Yes. | :28:04. | :28:11. | |
It is not raining, so we're all right. Bonnie, there is your | :28:12. | :28:28. | |
mocktail, no alcohol in there. This is heaven, delicious! June 12 I am | :28:29. | :28:32. | |
at channelling Cross and the rest of the time it is East End is. The Soap | :28:33. | :28:42. | |
Awards on the 8th of May. -- at Charrington cross, and the rest of | :28:43. | :28:48. | |
the time it is EastEnders. All the recipes from the show will be on the | :28:49. | :28:57. | |
website. I have had a great time. Next week it is the turn of the | :28:58. | :29:01. | |
Hairy Bikers. Have | :29:02. | :29:03. |