Browse content similar to 14/07/2012. Check below for episodes and series from the same categories and more!
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Good morning. It's our final show for the summer and we've saved the | :00:11. | :00:21. | |
:00:21. | :00:38. | ||
best until last. This is Saturday Kitchen Live. Welcome to the show. | :00:38. | :00:41. | |
There's two world-class chefs with me this morning. First, the man | :00:41. | :00:43. | |
who's spent years with Heston Blumenthal researching historic | :00:43. | :00:45. | |
British recipes, and has now unleashed at the Michelin starred | :00:45. | :00:53. | |
restaurant Dinner inside London's Mandarin Oriental Hotel. Making his | :00:53. | :00:57. | |
debut on Saturday Kitchen, it's Ashley Palmer-Watts. Next to him is | :00:57. | :01:00. | |
a chef holds the distinction of running the only pub in the world | :01:00. | :01:04. | |
that holds not one but two coveted Michelin stars. It's the brilliant | :01:04. | :01:10. | |
Tom Kerridge. Good morning to you both. So Ashley what are you | :01:10. | :01:17. | |
cooking? I'm cooking cured grilled mackerel, cucumber, picklede lemon, | :01:17. | :01:22. | |
broad beans and peas. You were telling me you cooked with | :01:22. | :01:29. | |
cucumber a lot. So this is a twist on that? Yes, the same flavour, but | :01:29. | :01:39. | |
it is used a lot in stews. Using the entire cucumber? Yes. | :01:39. | :01:49. | |
:01:49. | :01:50. | ||
Tom, meat for you? Yes, it is a lamb shank with rosemary and garlic. | :01:50. | :02:00. | |
:02:00. | :02:00. | ||
Is that easy? Yes, stick in -- it in the oven for four hours. Go to | :02:00. | :02:03. | |
the pub and it is done. Telewe go. | :02:03. | :02:07. | |
So two great dishes to look forward to and we've got our line-up of | :02:07. | :02:10. | |
fantastic foodie films from the BBC archives for you too. Today we've | :02:10. | :02:12. | |
got Rick Stein, Celebrity Masterchef, and Keith Floyd. Now, | :02:12. | :02:16. | |
our special guest today is a true pop icon. In the 80s he scored half | :02:16. | :02:20. | |
a dozen top ten hits, a couple of platinum albums and was part of the | :02:20. | :02:22. | |
legendary Live Aid concert, of course. Welcome to Saturday Kitchen, | :02:22. | :02:32. | |
:02:32. | :02:34. | ||
Nik Kershaw. Now, congratulations on the new album it is out next | :02:34. | :02:40. | |
month? Yes, August the 6th. And a tour to go with it as well? | :02:40. | :02:47. | |
Yes, this is the first tour with me in the band since 2001. | :02:47. | :02:53. | |
A lot of people know you from the 80s, but you left, and have been | :02:53. | :02:58. | |
song writing? Well, most of the 90s, was spent writing songs and | :02:58. | :03:02. | |
producing. You are here to eat, of course. Now, | :03:02. | :03:05. | |
of course, at the end of today's programme I'll cook either food | :03:05. | :03:08. | |
heaven or food hell for Nik. It'll either be something based on your | :03:08. | :03:11. | |
favourite ingredient, food heaven, or your nightmare ingredient, food | :03:11. | :03:14. | |
hell. It's up to our chefs and a few of our viewers to decide which | :03:14. | :03:20. | |
one you get. So, what ingredient would your idea of food heaven be? | :03:21. | :03:25. | |
Duck. What about the dreaded food hell? | :03:25. | :03:30. | |
Squid. I don't know how people eat that. | :03:30. | :03:34. | |
Rubbery? Yes, seeing them swimming about. | :03:34. | :03:38. | |
Well, we can stick it in the fryer. So it's either duck or squid for | :03:38. | :03:42. | |
Nik. For his food heaven I've going to serve the duck with an Indian | :03:42. | :03:45. | |
style chutney. I'll pan roast a duck breast until its skin is | :03:45. | :03:48. | |
golden brown then serve it with some griddled asparagus and tender | :03:48. | :03:50. | |
stem broccoli. It's finished off with a spicy ginger, chilli and | :03:50. | :03:54. | |
mustard chutney. Or Nik could be having his food hell, squid with a | :03:54. | :03:56. | |
Japanese style dressing called ponzu. The squid is cut into rings, | :03:56. | :03:59. | |
covered in seasoned bread crumbs then deep fried. It's served with a | :03:59. | :04:02. | |
creamy dressing made with rice wine vinegar, eggs and yuzu juice. It's | :04:02. | :04:12. | |
:04:12. | :04:16. | ||
served with a chinese leaf salad on the side. I could pretend they are | :04:16. | :04:19. | |
onion rings. You could do. | :04:19. | :04:23. | |
Well you'll have to wait until the end of the show to find out which | :04:23. | :04:27. | |
one Nik gets. If you would like the chance to ask a question on the | :04:27. | :04:31. | |
show then you can call our number: A few of you will be able to put a | :04:31. | :04:35. | |
question to us, live, a little later on. And if I do get to speak | :04:35. | :04:39. | |
to you I'll also be asking if you want Nik to face either food heaven | :04:39. | :04:42. | |
or food hell. So start thinking. Right, cooking first is a brand new | :04:42. | :04:45. | |
face to Saturday Kitchen. He's the man in charge at Heston | :04:45. | :04:46. | |
Blumenthal's Michelin-starred restaurant, Dinner. It's Ashley | :04:46. | :04:50. | |
Palmer-Watts. It's great to have you on the show. | :04:50. | :04:56. | |
What are you cooking? We are cooking cured grilled mackerel, | :04:56. | :04:57. | |
cucumber, picklede lemon, broad beans and peas. | :04:57. | :05:04. | |
We use the flesh of the cucumber with the garnish with the peas and | :05:04. | :05:08. | |
the beans. We finish off with grill the beans. We finish off with grill | :05:08. | :05:10. | |
the mackerel. There is lots going on. I will | :05:10. | :05:15. | |
start with the lemons and the limes. I will do the cure. We have the | :05:15. | :05:21. | |
salt and the sugar going in. I will lightly toast the spices. | :05:21. | :05:26. | |
For anyone who does not know about Dinner, it literally opened up and | :05:26. | :05:30. | |
has been a massive, massive success from day one. | :05:30. | :05:38. | |
It has been very, very good. Lucky?! You are modest. You went | :05:38. | :05:45. | |
straight into the top ten Best Restaurant of the Year! You are | :05:45. | :05:53. | |
number nine? Yes, we are very lucky. That was in the world awards! You | :05:53. | :05:59. | |
went back in the cook books, a little bit before Delia? We looked | :05:59. | :06:08. | |
back 400 and 500 years to inspire us for modern in ter prettations | :06:08. | :06:12. | |
for the dishes. Is there anything that stood out? | :06:12. | :06:17. | |
would say the techniques. The techniques that we used to use. We | :06:17. | :06:26. | |
are far more advanced than people give us credit for. | :06:26. | :06:29. | |
We love the way they cooked the puddings. | :06:29. | :06:34. | |
Now, those are toasted. They go in there. | :06:34. | :06:40. | |
You fit eted the mackerel. You made it look easy. | :06:40. | :06:46. | |
Just take the knife down the backbone and pull it back. | :06:46. | :06:54. | |
Now, you are going to cure the mackerel, but they cured a lot of | :06:54. | :07:00. | |
foods back then? Yes, when the food was there, you needed to preserve | :07:00. | :07:08. | |
it, curing, salting, pickling. Now, we have a little bit of water, | :07:08. | :07:15. | |
wine, vinegar and sugar. You want to make this about 48 hours. So you | :07:15. | :07:20. | |
can make up a batch and keep them in the fridge. | :07:20. | :07:28. | |
When you think of lemons, you think of Moroccan, is this like that? | :07:28. | :07:35. | |
Well, we use it for the seasoning, and the acidity. It gives a lovely | :07:35. | :07:43. | |
balance in the dish. So just crush all of that. Pop.it on to there. | :07:43. | :07:51. | |
We are going to give that 90 minutes in the fridge with the | :07:51. | :07:56. | |
mackerel on it. When you researched this kind of | :07:56. | :08:01. | |
food, did you travel far? Where did you start? The national library, | :08:01. | :08:06. | |
the food historians. We have a great collection of books now it | :08:06. | :08:12. | |
takes a bit of time, that is all. Right, I have the lemons here. | :08:12. | :08:17. | |
I will put that in there. They are thinly sliced. What is next? | :08:17. | :08:22. | |
going to wash the mackerel off. If you can continue with the beans. | :08:22. | :08:29. | |
That is great. I will pod the beans. | :08:29. | :08:36. | |
Then I rinse this off and give it a rub and just lay it down... One of | :08:36. | :08:40. | |
the most famous dishes that you thought up from all of this | :08:40. | :08:47. | |
research was the Mandarin pate? the mandarin meat fruit it seems to | :08:47. | :08:52. | |
be popular. We are making about 1100 a week. | :08:52. | :08:57. | |
Really?! It is like a meat food factory. I don't do that many | :08:57. | :09:03. | |
customers! It is a fair few every day. So with the cucumber, we are | :09:03. | :09:08. | |
going to juice a small part of it. That will be used for the garnish. | :09:08. | :09:16. | |
I will get that ready. You don't need a lot, just a little | :09:16. | :09:20. | |
bit. Let that drain away. | :09:20. | :09:27. | |
The lemons are ready. So we peel this down. | :09:27. | :09:34. | |
When I have been to your restaurant you had cucumber ketchup with | :09:34. | :09:39. | |
scallops? Yes, this is based on the same flavour with the herbs and the | :09:39. | :09:43. | |
acidity and stuff. I am cutting the flesh here on the outside, we are | :09:43. | :09:49. | |
using that in a pan with the peas and the beans. | :09:49. | :09:55. | |
On the menu you have some amazing things, the trolley with the ice- | :09:55. | :10:00. | |
cream? We have a trolley with liquid nitrogen, the waiters push | :10:00. | :10:03. | |
it around the restaurant making ice-cream cones. | :10:03. | :10:09. | |
Do you put a Flake in it, though? We are trying to come up with it, | :10:09. | :10:18. | |
but there is no getting away from what a Flake is! It would be nice. | :10:18. | :10:23. | |
So, cooking with cucumber, this is the traditional part of it. You | :10:23. | :10:29. | |
could pan-fry it? Yes. What we are going to do is char- | :10:29. | :10:35. | |
grilling some and pan-frying some as well. | :10:35. | :10:39. | |
Remember if you would like to ask a question and put it to the chef, | :10:39. | :10:49. | |
:10:49. | :10:56. | ||
shallots in here as well. The liquid is now ready for the | :10:56. | :11:01. | |
lemons. Simply pour it over. Give it 48 hours in the fridge, that | :11:01. | :11:07. | |
would be ideal. Right, I will blanch the peas. | :11:07. | :11:11. | |
They don't want too long. Just a little bit of colour on the | :11:11. | :11:17. | |
cucumber? Yes, then we add the shallots and the vinegar. The so | :11:17. | :11:22. | |
the mackerel. James if you can chop parsley, mint | :11:22. | :11:26. | |
and dill, that would be amazing. These are ready. So a little bit of | :11:26. | :11:31. | |
colour on this, as hot as you can. What about the use of herbs in | :11:31. | :11:36. | |
cooking, when did we start using that? It was more in the summer | :11:36. | :11:41. | |
when things were growing. During the winter, that was the time to | :11:41. | :11:45. | |
preserve things for later use. How long ago would that have been? | :11:45. | :11:51. | |
You can go back as far as we've been eating food. It is, 1,000 | :11:51. | :11:57. | |
years ago it was more advanced than we are led to believe. | :11:57. | :12:02. | |
Was everybody pickling? Or was it just big country homes or day-to- | :12:02. | :12:06. | |
day households? I think when people were rich they had staff, so the | :12:06. | :12:11. | |
recipes were written, so that they were a reminder as to how to make | :12:11. | :12:14. | |
something, rather than for commercial purposes like a cook | :12:14. | :12:18. | |
book. Generally, the Royal Households, | :12:18. | :12:23. | |
the rich and obviously the famous, I guess, it then started to emerge | :12:23. | :12:27. | |
from there. So, the shallots go in. | :12:27. | :12:33. | |
I don't want to cook the shallot too much. | :12:33. | :12:41. | |
The Chardonnay vinegar... Somewhere... I'll get some. | :12:41. | :12:46. | |
I will take the mackerel off. That is ready. We are just going to | :12:46. | :12:50. | |
grill one side. As it is cured it does not take that long to cook at | :12:50. | :12:52. | |
all. That sits there. | :12:52. | :12:57. | |
So, the idea of that, it is cured on one side so you don't cook it | :12:57. | :13:02. | |
anymore? Yes. We have the cucumber juice. | :13:02. | :13:06. | |
The vinegar, it just suddenly appeared from somewhere. | :13:06. | :13:09. | |
A good dash in there. Brilliant. | :13:09. | :13:14. | |
This is where you get the ketchup? That's right. | :13:14. | :13:22. | |
Now the juice in, the beans in, the herbs in. | :13:22. | :13:27. | |
There you go. A nice bit of salt and we are | :13:27. | :13:37. | |
:13:37. | :13:38. | ||
almost there. You can cut this up roughly, | :13:38. | :13:44. | |
however you want it to be. It is quite rustic. A nice sharing dish. | :13:44. | :13:49. | |
Pour it on to the plate. Scatter this with the roasted cucumber. | :13:49. | :13:55. | |
This can be done on the barbecue. I never, never thought about | :13:55. | :13:59. | |
cooking cucumber, especially the middle, you often throw that away. | :13:59. | :14:09. | |
Now, that is it, with the pickled lemons. | :14:09. | :14:15. | |
Some pea shoots. Is this on the menu now? No, this | :14:15. | :14:21. | |
is derived from here, but it is based on a dish at the restaurant. | :14:21. | :14:26. | |
Now we drizzle that over the top. It looks pretty booed to me. So | :14:26. | :14:29. | |
tell us what that is again? Cured grilled mackerel, cucumber, | :14:29. | :14:30. | |
picklede lemon, broad beans and peas. | :14:31. | :14:39. | |
If you want to try it, it will be on the restaurant menu, but try it | :14:39. | :14:45. | |
at the chef's table it is amazing. There we have it. This is your | :14:45. | :14:47. | |
There we have it. This is your first dish. | :14:47. | :14:53. | |
He has done enough for all of us. Dive into that. I like the way it | :14:53. | :14:57. | |
is cured on one side and seared on the other. | :14:57. | :15:01. | |
If you cure the skin it may go tough. | :15:01. | :15:06. | |
Oh, yes. You have one of those famous grills, | :15:06. | :15:11. | |
a custom-made grill? Yep, we have grills, spit-roasts, everything. | :15:11. | :15:16. | |
All of the toys. Happy with that? So, mackerel is | :15:16. | :15:21. | |
great. Right, we need wine to go with this. | :15:21. | :15:25. | |
We sent our wine expert Peter Richards to Cornwall. What did he | :15:25. | :15:35. | |
:15:35. | :15:42. | ||
choose to go with Ashley's mighty mackerel? I'm on Fistral Beach in | :15:42. | :15:47. | |
Newquay. Whilst surf may not be my superballity, the wine is. I have | :15:47. | :15:55. | |
some beauties lined up for today's dishes. | :15:55. | :15:59. | |
In Ashley there is a chef of many talents. With the mackerel dish he | :15:59. | :16:06. | |
is the master of elegance and simplicity. He is cultured and this | :16:06. | :16:11. | |
is local. So why overcomplicate things with the wine? We want fresh, | :16:11. | :16:18. | |
honest flavours. If you are a fan of Sauvignon Blanc, that would work, | :16:18. | :16:26. | |
but choose an estranged style like this beautiful Estate wine, but I | :16:26. | :16:31. | |
want simplicity and elegance. For, that I have found this amazing | :16:31. | :16:34. | |
bargain, it is Taste the Difference Verdicchio Classico. | :16:34. | :16:38. | |
Italian whites work well with classic seafood dishes. They are | :16:38. | :16:44. | |
fresh, but understated. We need the freshness to cut through the | :16:44. | :16:48. | |
oiliness of the mackerel. But is a subtle flavour. We don't want to | :16:48. | :16:56. | |
overdo it. It is crunchy and herbal to work with the peas and the beans, | :16:56. | :17:01. | |
but weighty enough to stand up to the pickled lemon and the smokey | :17:01. | :17:07. | |
griddled flavour. So, Ashley, it is summer seaside on a plate. Here is | :17:07. | :17:11. | |
a white wine full of light, delicious somery flavours to go | :17:11. | :17:14. | |
with it. What do you reckon to the wine to | :17:14. | :17:19. | |
go with this? Perfect. A bargain for �6. | :17:19. | :17:23. | |
Brilliant wine. Lovely dish. Really, like, delicious. | :17:23. | :17:30. | |
It is amazing. So much going on. Happy with that Extatic. | :17:30. | :17:38. | |
Later on, Tom has a great lamb dish to cook for us. What is it again? | :17:38. | :17:41. | |
Rosemary and garlic salt baked lamb shank with pickled cabbage salad | :17:41. | :17:43. | |
and sweet mustard mayonnaise. Right it is time to catch up with | :17:43. | :17:46. | |
Rick Stein. He is in Wales, visiting a hillside cattle farmer, | :17:46. | :17:56. | |
:17:56. | :18:05. | ||
but first he is tucking into some Cyfarthfa Castle, Merthyr Tydfil. I- | :18:05. | :18:13. | |
Cyfarthfa Castle, Merthyr Tydfil. I- First, Welsh rabbit. It IS rabbit. | :18:13. | :18:19. | |
What the Welsh do really well is to- make cakes, and this is teisen lap which is a very moist cake. | :18:19. | :18:26. | |
The miners took it down the mine cos it didn't crumble in their tins. | :18:26. | :18:32. | |
Here's the king of Welsh cakes, bara brith, meaning spotted bread. | :18:32. | :18:38. | |
You slice it and eat it with butter. | :18:38. | :18:41. | |
Another traditional dish on the menu, | :18:41. | :18:44. | |
and one I've been keen to try for ages, is cawl. | :18:44. | :18:47. | |
It's a broth using meat, vegetables | :18:47. | :18:50. | |
and a lovely rich gravy, sometimes served as a soup to start with. | :18:50. | :18:56. | |
Now, just take a hamburger, right? | :18:56. | :19:03. | |
And the buns are made in factories and are made with lots of sugar, | :19:03. | :19:05. | |
and the pickles that go in hamburgers, they come out of jars. | :19:05. | :19:08. | |
So WHY are those foods SO popular? Probably cos they're advertised. | :19:08. | :19:12. | |
It's a crazy world we live in when this is SO good, SO much better, and made with local materials. | :19:12. | :19:20. | |
I don't understand it. I'm just perplexed. | :19:20. | :19:24. | |
I actually made a cawl. I used collar of bacon and lamb, | :19:24. | :19:29. | |
simmered with leeks, onions and carrots. | :19:29. | :19:33. | |
I added potatoes and cabbage and finished it with chopped parsley | :19:33. | :19:37. | |
and crumbled Caerphilly which worked a treat. | :19:37. | :19:43. | |
On the way out, I met a couple of local boys. | :19:43. | :19:47. | |
That's the way it's going - not just in Wales, but in Italy and France. | :19:47. | :19:50. | |
Fast food chains are taking over, but they won't be using beef like these famous Welsh black cattle. | :19:50. | :19:55. | |
They're a very hardy breed and totally at home | :19:55. | :19:57. | |
in the central mountains of Wales. | :19:57. | :20:00. | |
That's why I've come to Llanidloes in Powys, to Edward Hamer's farm at the head of the Severn Valley. | :20:00. | :20:10. | |
His family have farmed these hills for over a hundred years. | :20:10. | :20:13. | |
There's not much they don't know about these native animals. | :20:13. | :20:19. | |
The Welsh black cattle graze here? Yep. It's a beautiful view here. | :20:19. | :20:23. | |
The fields look wonderful. It's so typical of Britain, isn't it, this? | :20:23. | :20:30. | |
Yes, this is typically mid-Wales. | :20:30. | :20:32. | |
Looking up the Severn Valley, this is a typical central Wales valley. | :20:32. | :20:37. | |
The patchwork panorama you see, is all down to the farming method and the fact that livestock are here. | :20:37. | :20:45. | |
With shallow soils, high rainfall and rough weather in the winter, we can't diversify. | :20:45. | :20:51. | |
Livestock is the only thing we can grow. We grow great grass up here and we can convert grass into meat. | :20:51. | :21:01. | |
:21:01. | :21:03. | ||
The Hamers have owned a butcher's shop in Llanidloes since the 1700s. | :21:03. | :21:07. | |
Edward hangs his beef for weeks. See how it has developed naturally,- the lovely thick fat - | :21:07. | :21:14. | |
not like what's stuck round joints at supermarkets. | :21:14. | :21:20. | |
Well, this is probably my favourite- dish in the whole world. I'm going to char-grill a forerib of beef. | :21:20. | :21:26. | |
You slice it thick, like a steak. It's different to roast beef. | :21:26. | :21:31. | |
I'll pre-season this. A lot of people say don't put salt on meat before you put it on the barbecue | :21:31. | :21:37. | |
because it sucks the moisture out and stops the outside caramelising, | :21:37. | :21:41. | |
but this is so hot it won't make a difference | :21:41. | :21:45. | |
and you get far better flavour in pre-salted meat. | :21:45. | :21:49. | |
The French always do it with steaks. | :21:49. | :21:52. | |
I think that's why steak frites in France tastes different from here. | :21:52. | :21:57. | |
That's seasoned. I'll put a bit of oil on my bars to make sure the meat | :21:57. | :22:01. | |
doesn't stick as soon as it goes on. | :22:01. | :22:04. | |
A pastry brush will burn, so use a bit of kitchen paper. | :22:04. | :22:08. | |
On with the beef... | :22:08. | :22:13. | |
This is a fatty piece of meat, let's be honest, delicious fat, of course, | :22:13. | :22:19. | |
but when you cook on a barbecue, | :22:19. | :22:22. | |
a big piece of meat like that, keep it moving. | :22:22. | :22:26. | |
You can't leave it in one place or it'll be like charcoal. | :22:26. | :22:31. | |
A bit of flame is a great taste, but too much is bitter and horrid, so you've got to stand over it. | :22:31. | :22:38. | |
A tip if you don't fancy that - do two minutes on either side on the barbecue and move it to the oven, | :22:39. | :22:45. | |
you get nearly the same effect, but in a minute I'll add wood chips | :22:45. | :22:50. | |
just to get a little bit of smoke flavour in there as well - | :22:50. | :22:55. | |
not a lot, this isn't a smoked piece of meat - but it just gives it the taste of the hearth. | :22:55. | :23:02. | |
What I love about this dish is the smell of barbecues, particularly when you're cooking meat. | :23:03. | :23:10. | |
Fish is different and cooking fish is quite tricky on a barbecue, | :23:10. | :23:17. | |
Nobody can fail to love it. I think about vegetarians, like the- cameraman that's looking at me now, | :23:17. | :23:20. | |
and think, "You poor people, you're missing this!" | :23:20. | :23:23. | |
I don't mind missing curries, I don't mind missing stews or grills or anything, but missing this... | :23:23. | :23:26. | |
Nah, nah... I'll never be a vegetarian. | :23:26. | :23:29. | |
This is Bernaise sauce. | :23:29. | :23:31. | |
As my chef friend, Simon Hopkinson, said, "Don't be so saucy, Bernaise!" | :23:31. | :23:34. | |
Take shallots, white wine vinegar, | :23:34. | :23:37. | |
tarragon and black pepper. | :23:37. | :23:39. | |
Put that on to boil and reduce down, and crack two egg yolks into a bowl. | :23:39. | :23:45. | |
Whisk them with a little water to build up a sabayon over some heat. | :23:45. | :23:49. | |
You make the sabayon over a pan of boiling water and as you whisk it, it gets more and more voluminous. | :23:50. | :23:56. | |
Add some clarified butter, whisking as you go, making a nice, viscous sauce. | :23:56. | :24:02. | |
Finally, stir in the shallot, tarragon and white wine vinegar mix, | :24:02. | :24:07. | |
some salt and a bit of fresh tarragon, | :24:07. | :24:11. | |
to make it look more attractive and give that final aniseedy taste. | :24:11. | :24:16. | |
The salad to go with this is by a friend of mine | :24:16. | :24:20. | |
and is called Patricia Wells's Cheesemakers' Salad | :24:20. | :24:23. | |
because it goes well with cheese. | :24:23. | :24:26. | |
The dressing is cream and shallots,- steeped in white wine vinegar, | :24:26. | :24:32. | |
and salt. | :24:32. | :24:34. | |
It's unusual to have a cream, not an oil, dressing. | :24:34. | :24:38. | |
And finally... some very nicely thick-cut chips. | :24:38. | :24:44. | |
I have to say, this is fantastically nice beef. I mean, I'm really pleased. | :24:44. | :24:50. | |
It's turned out so well! When you look at meat that's cooked to my mind, to perfection, | :24:50. | :24:56. | |
medium-rare, smell the fire and that bit of wood smoke in it - | :24:56. | :25:01. | |
no wonder I enjoy my job so much! | :25:01. | :25:04. | |
It's about giving people pleasure and if you can get something right | :25:04. | :25:10. | |
and you put it down in front of them and watch their faces as they eat, | :25:10. | :25:15. | |
you feel so pleased with yourself. It's as simple as that. | :25:15. | :25:22. | |
And as they say in Welsh - blasus! | :25:22. | :25:25. | |
Or as I say - delish! | :25:25. | :25:35. | |
:25:35. | :25:36. | ||
Thanks | :25:36. | :25:36. | |
Thanks Rick. | :25:36. | :25:39. | |
Thanks Rick. Now | :25:39. | :25:41. | |
Thanks Rick. Now seeing as last week's sticky toffee masterclass | :25:41. | :25:45. | |
went down so well I thought I'd do another one in a great British | :25:45. | :25:49. | |
dessert but this time with a little twist for the summer. It's a | :25:49. | :25:51. | |
Charlotte pudding but instead of using the traditional apples I | :25:51. | :26:01. | |
:26:01. | :26:02. | ||
thought I'd make it with strawberries instead. It is a quick | :26:02. | :26:06. | |
desert it make. Normally done with apples, which | :26:06. | :26:10. | |
takes longer, but we are blending together the strawberries and we | :26:10. | :26:16. | |
can milk make the filling. That is just basically chopped strawberries | :26:16. | :26:20. | |
that we cut into decent sized that we cut into decent sized | :26:20. | :26:22. | |
pieces. The reason is that we are cooking | :26:22. | :26:26. | |
this very quickly. It will take no more than five or | :26:26. | :26:30. | |
six minutes to cook. The reason why I like this pudding | :26:30. | :26:40. | |
:26:40. | :26:47. | ||
is that it uses nice thin, proper white-sliced bread. We use a mould. | :26:47. | :26:52. | |
So the small for the bottom, the larger one for the top. Then three | :26:52. | :26:58. | |
or four pieces of bread with the crusts removed. | :26:58. | :27:03. | |
With a larger loaf you get two nice pieces. This is going around the | :27:03. | :27:08. | |
edge. A bit of melted butter. That is not the reason why I chose this | :27:08. | :27:13. | |
recipe! But a bit of melted butter, dipped both sides in the bottom of | :27:13. | :27:17. | |
the mould. Then with the bread you just overlap it. | :27:17. | :27:26. | |
This is where I thought where the meat-based pies were made back then, | :27:26. | :27:36. | |
:27:36. | :27:39. | ||
but it is a simple recipe. Normally it is with the apples, but | :27:39. | :27:44. | |
we are going to use strawberries. Push that bread in and then what | :27:44. | :27:50. | |
you do is grab the fruit. A little bit of sauce, no sugar, just the | :27:50. | :27:53. | |
fresh berries. Mix this together and place it all in there. | :27:53. | :27:59. | |
When you are doing it with apples, epress it down well. These will | :27:59. | :28:09. | |
:28:09. | :28:12. | ||
have a habit of popping up. You can put plenty in. | :28:12. | :28:18. | |
Just top it with a piece of bread. Double-dipped in the butter. This | :28:18. | :28:24. | |
is a good dinner party dish. You can make this in a tea cup. | :28:24. | :28:28. | |
Then pop it in the fridge and cook it when you want it. From the | :28:28. | :28:32. | |
fridge it will take six minutes, but from this it will be no more | :28:32. | :28:40. | |
than four minutes. A hot oven at 220 degrees. | :28:40. | :28:47. | |
And now I'm doing a nice custard. Now I pensioned at the top of the | :28:47. | :28:55. | |
show, that this is your eighth album cocking out? Does it -- | :28:55. | :29:01. | |
coming out? Does it get easier? gets harder. You don't want to | :29:01. | :29:06. | |
repeat yourself. You don't have the energy that you once had! Get off | :29:06. | :29:11. | |
it! I was watching some of your videos last night. | :29:11. | :29:20. | |
You shouldn't! No, you really should. | :29:20. | :29:28. | |
I Won't Let The Sun Come Down On Me? Do you know what was in that? | :29:28. | :29:33. | |
You tell me. There were mates in cardboard | :29:33. | :29:38. | |
armour, painted kids, a pin ball machine, chicken, a boat, a moat, a | :29:38. | :29:45. | |
goat, and you covered in a funny- looking white powder. That was it! | :29:45. | :29:51. | |
That was the 80s, wasn't it? sounds like one of my pastry chefs! | :29:51. | :29:56. | |
We re-made that one when it was re- released. | :29:56. | :30:01. | |
Was that your biggest song to date? There was one of three. There was | :30:01. | :30:07. | |
Wouldn't It Be Good. That was launched first? No, the | :30:07. | :30:15. | |
other way around. I Won't Let The Sun Down was a first release. Then | :30:15. | :30:25. | |
Wouldn't It Be Good was massive. We re-released I Won't Let The Sun Go | :30:25. | :30:29. | |
Down On Me. You have written for loads of | :30:29. | :30:33. | |
people, what do you feel about the older songs? I have to respect them. | :30:33. | :30:37. | |
They have been very good to me. They still are, over the years. I | :30:37. | :30:41. | |
love playing them live. I still love that. It is a shared | :30:41. | :30:45. | |
experience when the crowd is into it. They are great things to have | :30:45. | :30:55. | |
:30:55. | :31:00. | ||
in a set. You can play a nerbgs w one and -- new one and when their | :31:00. | :31:07. | |
eyes glaze over you can chuck an old one in there. | :31:07. | :31:13. | |
And you do a lot yourself? I do it that way because it is cheap! But | :31:13. | :31:18. | |
I'm a bit of a control freak. You have collaborated with many | :31:18. | :31:26. | |
artists that we know of now. Gary Barlow? Yes, the Gary thing was not | :31:26. | :31:33. | |
our finest hour. Either of us. We probably wrote the worst song we | :31:33. | :31:38. | |
had ever written. That was during the period he made his first solo | :31:38. | :31:44. | |
album and he could not get arrested. Funny, he doesn't phone me up now. | :31:44. | :31:49. | |
I don't know why. So, when does the tour start? | :31:49. | :31:53. | |
starts on September the 19th. That is correct. I have to get that | :31:53. | :32:03. | |
right. Check with the wife! It finishes on the 28 at Shepherd's | :32:03. | :32:11. | |
Bush. It is cheap tore go north to south? | :32:11. | :32:16. | |
We don't do that. We are doing Glasgow, Liverpool, Sheffield, | :32:16. | :32:21. | |
Bristol, Birmingham, Bournemouth, London, Oxford, I think that is all | :32:21. | :32:25. | |
of them. What about the fan base? Have they | :32:25. | :32:31. | |
followed you along or are there a new fan base? The old guard is | :32:31. | :32:35. | |
still there. Bless them. Yes, there are new people as well. People that | :32:35. | :32:39. | |
tonight even know the old stuff. Which is astonishing. | :32:39. | :32:44. | |
The new album is a good mix of folk and rock. A bit of everything? | :32:45. | :32:51. | |
confused, James. That is the problem. I've been exposed to so | :32:51. | :32:58. | |
many different types of music. I have track three going around my | :32:58. | :33:01. | |
head. That is a great track. Thank you. | :33:01. | :33:06. | |
What is your favourite track? Number 11, the track called the | :33:06. | :33:12. | |
Bell and Run away is good. It is a masterpiece, basically, | :33:12. | :33:17. | |
James! Everybody has to go and buy They do, and going on the tour with | :33:17. | :33:21. | |
you as well. Now, basically, I have made a | :33:21. | :33:24. | |
custard there. I have the strawberries here. That pudding | :33:24. | :33:33. | |
just sits in the oven. And all you d with this is -- and | :33:33. | :33:38. | |
all you do with this, the key is a nice hot oven, but let's recap what | :33:38. | :33:43. | |
is in here. This is basically custard. Double cream, milk, | :33:43. | :33:49. | |
vanilla, sugar, eggs, egg yolks, and heated up and passed through a | :33:49. | :33:53. | |
sieve there. Are about four egg yolks in there. You know when it is | :33:53. | :33:58. | |
ready and it goes through the sieve and you end up with this. This | :33:58. | :34:02. | |
looks like the omelettes we get on Saturday Kitchen in the bottom of | :34:02. | :34:07. | |
this pan, but not in this pan. It is important it does not spraith, | :34:07. | :34:12. | |
otherwise it tastes similar to scrambled egg. So this is the fresh | :34:12. | :34:18. | |
custard sauce. We could mess with a little bit of liquid nitrogen, if | :34:18. | :34:23. | |
we had any, and turn it into ice- cream, but you could put that into | :34:23. | :34:28. | |
an ease cream machine and turn it into ice-cream. | :34:28. | :34:33. | |
A few strawberries on top. Nik, if you do watch Saturday Kitchen, you | :34:33. | :34:43. | |
:34:43. | :34:43. | ||
will ne that I'm into healthy food! And I forgot to mention that the | :34:43. | :34:53. | |
:34:53. | :34:53. | ||
videos you were doing were almost as good as the haircuts! Yes, now I | :34:53. | :34:58. | |
have gone for the low maintenance. That was a lot of work. You would | :34:58. | :35:03. | |
not believe it. You like the puds, don't you, James? I do. | :35:03. | :35:08. | |
When you watch it on the telly, Saturday Kitchen, you don't believe | :35:08. | :35:13. | |
that those ovens are real. It is! We have Antony Worrall | :35:13. | :35:18. | |
Thompson out the back! There is smoke coming out of them and | :35:18. | :35:23. | |
everything, wonderful. It is really happening. It is live. | :35:23. | :35:29. | |
Look harder and Gregg Wallace is washing up. | :35:29. | :35:37. | |
See, you did not get this on Saturday Superstore. | :35:37. | :35:41. | |
Ashley is too young! He is wondering what we are talking | :35:41. | :35:47. | |
about! I will have to check it out on YouTube. | :35:47. | :35:51. | |
Happy with that? Where is the wine to go with this. | :35:51. | :36:01. | |
:36:01. | :36:02. | ||
And the new album is called? It is called Eight. | :36:02. | :36:09. | |
Right, if you would like a skill or tip you would like me to | :36:09. | :36:14. | |
demonstrate on the show or perhaps you need some help with a cooking | :36:14. | :36:24. | |
:36:24. | :36:28. | ||
technique and you can't get it right, drop us a line. | :36:28. | :36:32. | |
What will I be cooking for Nik at the end of the show? It could be | :36:32. | :36:35. | |
food heaven, duck. I'll pan roast a duck breast until the skin is | :36:35. | :36:38. | |
golden brown then serve it with chargrilled asparagus and tender | :36:38. | :36:41. | |
stem broccoli. It's finished off with an Indian style spicy ginger | :36:41. | :36:44. | |
and mustard chutney. Or he could be facing food hell, squid with a | :36:44. | :36:47. | |
Japanese style ponzu sauce. Some of our viewers and the chefs in the | :36:47. | :36:52. | |
studio get to decide Nik's fate today. Right, it's time for the | :36:52. | :36:55. | |
conclusion of Celebrity Masterchef. At the end of today one of the | :36:55. | :36:58. | |
three finalists will be crowned champion. But first there's one | :36:58. | :37:08. | |
:37:08. | :37:38. | ||
last challenge for them to impress One of you will be Celebrity | :37:38. | :37:44. | |
MasterChef at the end of the show. I am so proud of you. Now, you have | :37:44. | :37:53. | |
three courses to cook, two hours. three courses to cook, two hours. | :37:53. | :38:03. | |
:38:03. | :38:19. | ||
It's a huge day! I mean, this is and methodically enjoy it | :38:19. | :38:22. | |
Tell us your menu. It's a salmon-and-dill centre, uncooked, | :38:22. | :38:27. | |
and you pour the sorrel souparound it, with oatcakes on the side-from Scotland and Scottish salmon. | :38:27. | :38:31. | |
And then the main course, calf's liver on a bed of shard with a balsamic dressing. | :38:31. | :38:35. | |
And then the pudding I want to get out the way which is a pistachio meringue with rosewater cream. | :38:35. | :38:39. | |
Beside that goes panna cotta with cardamom and rosewater, | :38:39. | :38:45. | |
and cardamom crisps. Right, you're not doing this at all by halves. You've got loads to do. Yes. | :38:45. | :38:50. | |
Does that spell danger? No. It spells pressure. | :38:50. | :38:53. | |
Personally, you only do your best when you're pushed and you push yourself. | :38:53. | :38:56. | |
And so I've just tried to push myselfand I hope I haven't pushed too much. | :38:56. | :38:59. | |
Are you going to win this title? | :38:59. | :39:01. | |
I'd love to, but, you know, it's a long shot.It just takes one thing to go wrong, | :39:01. | :39:05. | |
and it'll come tumbling down. So I really, really want it to be the best I can do. | :39:05. | :39:09. | |
The pressure is on. | :39:09. | :39:11. | |
We're going to leave you alone, Kirsty. | :39:11. | :39:13. | |
Thank you very much. I appreciate that, honestly. Honestly, I appreciate it. | :39:13. | :39:16. | |
I can see it in your face. Good luck. | :39:16. | :39:18. | |
Thank you. | :39:18. | :39:27. | |
I love the idea of Kirsty's first course. | :39:27. | :39:30. | |
A salmon tartare with a hot sorrel soup. You pour the soup around the side, it cooks the salmon, | :39:30. | :39:36. | |
so it's lovely and fresh, and that lovely lemon then comes with the sorrel. | :39:36. | :39:41. | |
Really clever. | :39:42. | :39:45. | |
But she's given herself so much to do, so much to do! | :39:45. | :39:51. | |
Kirsty could wow, could knock the competition out the water. Kirsty could also trip up. | :39:51. | :40:01. | |
:40:01. | :40:07. | ||
Half an hour's gone. | :40:07. | :40:10. | |
Half an hour has gone. | :40:10. | :40:20. | |
:40:20. | :40:29. | ||
You've faced some big challenges in your time, Phil. How does this one compare? | :40:29. | :40:31. | |
This is probably one of the most nerve-racking, that's for sure. | :40:31. | :40:34. | |
I just want to make sure that I produce good food that you enjoy. | :40:34. | :40:37. | |
I'm doing you scallops with black pudding, | :40:37. | :40:40. | |
and crispy Parma ham. | :40:40. | :40:43. | |
And the main is... I've gone back to lamb with some baby carrots, asparagus. | :40:43. | :40:47. | |
And then to finish off, the ultimate sin | :40:47. | :40:51. | |
of some bread-and-butter pudding with Cornish clotted cream. | :40:51. | :40:57. | |
Your journey has been extraordinary. Has it been like that for you? | :40:57. | :41:00. | |
You couldn't even begin to understand | :41:00. | :41:03. | |
what it's done or how it's been, or maybe you can, I don't know. | :41:03. | :41:06. | |
It's been brilliant and I want it to finish on a brilliant note. | :41:06. | :41:09. | |
So from the shaking hands of an endive salad | :41:09. | :41:11. | |
to the majestic three plates of Mr Phil Vickery. | :41:11. | :41:15. | |
That would be absolutely brilliant,- but I've got to pull it off. | :41:15. | :41:25. | |
:41:25. | :41:28. | ||
I hope there's more to Phil's dishes than it sounds at the moment. | :41:28. | :41:31. | |
I know Phil now in this competition.- It is going to have detail, it's going to be well cooked, | :41:32. | :41:36. | |
and it's going to be elegant. Well, I hope it is! | :41:36. | :41:46. | |
:41:46. | :41:46. | ||
Deathly silence. I understand. | :41:46. | :41:49. | |
You have one hour left. You're halfway. | :41:49. | :41:59. | |
:41:59. | :42:12. | ||
Nick, at this stage ofthe competition, you have to control- your nerves, is that not right? | :42:12. | :42:14. | |
That's completely right, yeah. | :42:14. | :42:16. | |
I'm pretty focused, yeah. I mean, you know...we're just wanting to do our best. | :42:16. | :42:22. | |
With a bit of luck and if everything- goes right, we can do that. | :42:22. | :42:25. | |
I'm doing a crab and avocado with a yuzu dressing, | :42:25. | :42:27. | |
and I'm doing roasted duck with braised red cabbage and bordelaise potatoes. | :42:27. | :42:32. | |
And a treacle tart with pecan brittle ice cream. | :42:32. | :42:39. | |
Well, we had the catastrophe with Betty's Bakewell tart, and I want to put it right! | :42:39. | :42:45. | |
- You're setting yourself up a huge challenge. - I know, yeah. | :42:45. | :42:49. | |
Can you do it? Can you lift the title? | :42:49. | :42:50. | |
Well, I like to think I can, youknow. But we'll see. You never know,- do you? What will it take? | :42:50. | :42:54. | |
It's going to take something special, I know that, | :42:54. | :42:57. | |
but, get my head down, hopefully I can do that. | :42:57. | :43:00. | |
You're actually quite nervous, aren't you? Really nervous. | :43:00. | :43:03. | |
Good luck, mate. Thank you. | :43:03. | :43:08. | |
Nick's three courses, I think, areinspired. I love the eclectic mix. | :43:08. | :43:13. | |
And the worrying thing here for Nick is the pastry work. | :43:13. | :43:16. | |
Now, that has not been his strength at all, | :43:16. | :43:18. | |
the desserts, and he's got to make ice cream, he's making a pecan brittle and a treacle tart! | :43:18. | :43:22. | |
Difficult things, all three. | :43:22. | :43:26. | |
I think Nick has stuck his head above the parapet. If it works, fantastic! | :43:26. | :43:34. | |
Oh! | :43:35. | :43:36. | |
All right? | :43:36. | :43:39. | |
Yeah, consideringwe had a little minor catastrophe. | :43:39. | :43:49. | |
:43:49. | :43:50. | ||
Guys, the pressure's on, I know,but you have just 15 minutes left. | :43:50. | :43:54. | |
15 minutes. | :43:54. | :44:04. | |
:44:04. | :44:06. | ||
Good | :44:06. | :44:06. | |
Good luck | :44:06. | :44:07. | |
Good luck to | :44:07. | :44:10. | |
Good luck to You can find out who wins the title of Celebrity | :44:10. | :44:13. | |
Masterchef a little later on. Them. Still to come this morning on | :44:13. | :44:16. | |
Saturday Kitchen Live. Keith Floyd is in Spain. After feasting on | :44:16. | :44:19. | |
everything Madrid has to offer he sets up his stove by the side of | :44:19. | :44:23. | |
the road to cook breakfast for his bus driver! Ashley may be a king of | :44:23. | :44:26. | |
molecular gastronomy but it takes a brave man to EGGs-periment with a | :44:26. | :44:29. | |
basic 3 egg omelette. You can see if he CRACKS under the pressure of | :44:30. | :44:32. | |
his very first Saturday Kitchen omelette, live, in about 20 minutes | :44:32. | :44:36. | |
or so. And will Nik be facing food heaven, that duck breast with | :44:36. | :44:39. | |
ginger chutney? Or will it be food hell, crispy squid with a Japanese | :44:40. | :44:43. | |
ponzu sauce? We'll find out at the end of the show. Right, cooking | :44:43. | :44:49. | |
next is the man in charge of the best pub in the world! According to | :44:49. | :44:58. | |
the Michelin guide anyway. It's Tom Kerridge. On the menu, what are you | :44:58. | :45:02. | |
cooking for us? I am cooking rosemary and garlic salt baked lamb | :45:02. | :45:04. | |
shank with pickled cabbage salad and sweet mustard mayonnaise. | :45:04. | :45:07. | |
Sounds good to me. You want me to get on with the salt crust first? | :45:07. | :45:10. | |
You do that. So, there is rosemary and salt and | :45:10. | :45:13. | |
So, there is rosemary and salt and a load of other ingredients. | :45:13. | :45:20. | |
You blend the two together to make a beautiful rosemary-flavoured salt | :45:20. | :45:29. | |
lamb. You are using table salt? Yes. I | :45:29. | :45:34. | |
have pickling sugar for the cabbage. There is brown sugar, white wine | :45:34. | :45:40. | |
vinegar, star anise, fennel seeds, loads of aromatic flavours going on. | :45:40. | :45:50. | |
:45:50. | :45:52. | ||
I'm listening... It sounds it! So with that, I'm going to slice some | :45:52. | :45:56. | |
onions. You want the salt in here now? This | :45:56. | :46:01. | |
way of making salt crust, we mentioned Nik and his top hits, | :46:01. | :46:05. | |
this has been your hit, really, your hit record, the salt crust? | :46:05. | :46:11. | |
Tell us about that, then. It is something that I zd for the | :46:11. | :46:15. | |
Great British Menu. It was on the baked potatoes. It is | :46:16. | :46:20. | |
another one of the old, old cooking methods. I'm sure that Ashley can | :46:20. | :46:25. | |
tell us about the history of it, but it is a great way of cooking. | :46:25. | :46:31. | |
It keeps the flavours, it enhances the flavours it is a beautiful way | :46:31. | :46:36. | |
of slow-cooking. You do it with the potatoes? I do. | :46:36. | :46:41. | |
Not with hose Mary, but this is something that we are looking at | :46:41. | :46:46. | |
getting on for a set lunch kind of thing. | :46:46. | :46:51. | |
Egg whites? You use them Assange they bake they make it go hard and | :46:51. | :46:55. | |
crusty. So, there is flour, salt, rosemary | :46:55. | :47:04. | |
and egg whites. What is going won the pickle? We have grown chthy and | :47:04. | :47:13. | |
red and white onions sliced. That is all going in a bowl -- we have | :47:13. | :47:17. | |
green chilli. In the bowl the salt will draw the | :47:17. | :47:23. | |
moisture and make it a nice onion- like salad. | :47:23. | :47:28. | |
For those living in a cave, they must have been if they have not | :47:28. | :47:34. | |
heard of your restaurant. Tell us about the restaurant? | :47:34. | :47:43. | |
have worked in Michelin starred restaurants pretty much all of my | :47:43. | :47:48. | |
career. Then my wife and I decided to start a restaurant ourselves, | :47:48. | :47:52. | |
but I am more a poub kind of a guy. So I thought why not a pub with the | :47:52. | :47:59. | |
same standard of food that I have always cooked at. It has worked. | :47:59. | :48:06. | |
It has. Even though it is two Michelin-starred and you have the | :48:06. | :48:13. | |
wood tables? Yes, it is very friendly, the staff are welcoming. | :48:13. | :48:19. | |
It is that friendly feel you get from a pub, you know the local pub | :48:19. | :48:23. | |
you walk into, everyone is nice, that is what we hope for. | :48:23. | :48:33. | |
:48:33. | :48:33. | ||
That is what you want to do in the restaurant, but the last time you | :48:33. | :48:41. | |
came here you made a mistake, didn't you? I did. I have to apoll | :48:41. | :48:47. | |
guise. I said on the show, that you can call in any time you like. I | :48:47. | :48:54. | |
got back to the restaurant, my head waitress was like what on earth did | :48:54. | :48:58. | |
you say that for. We had about a million people turning up. | :48:59. | :49:08. | |
So, Saturdays are hard to get in to now? Yes, but mid-week it is easier. | :49:08. | :49:13. | |
Everyone wants Saturday at 8.30pm, more people should go out on a | :49:14. | :49:23. | |
Monday at 2.00pm in the afternoon! Now, we have here the salt crust | :49:23. | :49:27. | |
dough that's been resting for been an hour-and-a-half. Basically we | :49:27. | :49:36. | |
are rolling it out and wrapping it around the lamb shank. | :49:36. | :49:40. | |
The crust of the pie was something that we did not always eat in the | :49:40. | :49:47. | |
past, it was like a mini container, like an oven? Yes. | :49:47. | :49:55. | |
Why have you done this? What have you cooked it in? We have done so | :49:55. | :49:59. | |
many things. We have done it with beef cliques. Absolutely delicious. | :49:59. | :50:04. | |
What is in here, then? Here there is garlic, that has been blended | :50:04. | :50:12. | |
with a little bit of... Not quite blended. With a little bit of water. | :50:12. | :50:20. | |
Basically we are brushing that on top of the lamb. | :50:20. | :50:24. | |
Now I'm making a mustard mayonnaise with this. | :50:24. | :50:31. | |
Yes. I'm going to spoon the garlic piece | :50:31. | :50:35. | |
all over the lamb. Where does the inspiration for them | :50:35. | :50:43. | |
come from? You are working on books and bits and pieces. | :50:43. | :50:49. | |
We are working on a book, but that is aiming to be out in the autumn | :50:49. | :50:55. | |
of next year. Ashley was sat there like a boffin in a library, looking | :50:55. | :51:01. | |
at the olde cook books, where did you get your inspiration for this, | :51:01. | :51:11. | |
:51:11. | :51:11. | ||
be honest, I know! You might call it a kebab van, but what I call it | :51:11. | :51:21. | |
:51:21. | :51:22. | ||
is a traditional alfefbgow Turkish restaurant! That is where the | :51:22. | :51:32. | |
:51:32. | :51:33. | ||
inspiration for this dish comes from! -- I call it a traditional | :51:33. | :51:41. | |
al-fresco Turkish restaurant! Now, we have wrapped the dough around | :51:41. | :51:45. | |
the lamb. You just wrap it around. Cut off the excess. Make sure there | :51:45. | :51:49. | |
are no gaps. Whack it on a tray... Stick it in | :51:49. | :51:57. | |
the oven. Now it is a low heat. How long for? About four-and-a-half | :51:57. | :51:59. | |
hours. Four-and-a-half hours. | :52:00. | :52:06. | |
Right, what happens with the pickling liquid? The pickling | :52:06. | :52:12. | |
liquor goes on to the cabbage when it is cold. So I'm looking for a | :52:12. | :52:16. | |
raw, chunky, crunchy salad. Just like this. | :52:16. | :52:22. | |
So the idea is you pour the pickling liquid on there. | :52:22. | :52:26. | |
Wash the onions off. Leave it then for about half an hour before you | :52:26. | :52:31. | |
need it. It should... It should take on a | :52:31. | :52:35. | |
nice vinegar-style of flavour, but still be really crunchy. | :52:35. | :52:40. | |
Why the pickling liquid when it is cold? Is that to keep it crunchy? | :52:40. | :52:44. | |
Exactly. So it does not wilt it down too much. | :52:44. | :52:49. | |
I'm putting spring onions and chopped chives. | :52:49. | :52:59. | |
:52:59. | :53:03. | ||
The recipes for the programme are on the website at: | :53:03. | :53:06. | |
Right, I think we are ready to plate. | :53:06. | :53:13. | |
I just have to say it is a super honour to be the last chef to be | :53:13. | :53:18. | |
cooking in the kitchen before you move back to your house. | :53:18. | :53:24. | |
Back to the house! We are going HD. Lots of make-up. | :53:24. | :53:32. | |
We will look like a Cabbage Patch doll with all of that make-up on! | :53:32. | :53:40. | |
Now, we have two, three, four types of onions. See, that counting as | :53:40. | :53:44. | |
well! Then we are going to serve the lamb. Here is one that is out | :53:44. | :53:49. | |
of the oven. It's been rest are for been half an hour. | :53:49. | :53:53. | |
Stick that on the plate. That is proper. | :53:53. | :53:59. | |
A big blob of the mayonnaise on. That has mustard and sugar on it? | :53:59. | :54:08. | |
It is like a sweet mustard dressing. You know like hot dog mustard?! | :54:08. | :54:18. | |
:54:18. | :54:23. | ||
hot dogs and kebabs! Al-fresco American! And I have pita breads! I | :54:23. | :54:28. | |
went to that amazing Turkish restaurant you told me about around | :54:28. | :54:38. | |
:54:38. | :54:39. | ||
the corner! So, the saltiness of the salad with the chunky cabbage. | :54:39. | :54:44. | |
On top of it, there are these leaves that are picked from the | :54:44. | :54:49. | |
garden in my pub. They have a beautiful pepperey, spicy kick to | :54:49. | :54:56. | |
them. That is instead of extra chilli sauce. | :54:56. | :55:01. | |
So, remind us of what that is again? That is rosemary and garlic | :55:01. | :55:03. | |
salt baked lamb shank with pickled cabbage salad and sweet mustard | :55:03. | :55:05. | |
mayonnaise. The guy is brilliant. | :55:06. | :55:09. | |
The guy is brilliant. Right, we are going to bring it | :55:09. | :55:19. | |
:55:19. | :55:22. | ||
over... And you can just smash this one like this with one of these. | :55:22. | :55:28. | |
It is a bit brutal, but basically you have the lamb in the middle. | :55:28. | :55:31. | |
How cool is that. This is what you dive into. Don't | :55:31. | :55:37. | |
eat. This It is that long, slow cooking that | :55:37. | :55:42. | |
keep it is tender. It stop it is from drying out. Absolutely and it | :55:42. | :55:52. | |
:55:52. | :55:53. | ||
keep it is nice and moist. Happy with that? These are great. | :55:53. | :55:59. | |
These are the stercian leaves? Brilliant. | :55:59. | :56:04. | |
Let's go back to Cornwall to see what Peter Richards has chosen to | :56:04. | :56:11. | |
go with Tom's terrific lamb. Tom's lamb is heart-warming and | :56:11. | :56:16. | |
delightful, just like the man himself. It is full of strong, | :56:16. | :56:20. | |
comforting flavours and ideal when the weather is soggy and depressing. | :56:20. | :56:25. | |
The classic matches for lamb are claret and pinow noir, but given | :56:25. | :56:29. | |
that the flavours are generous in this dish, you may want to choose a | :56:29. | :56:38. | |
richer style of thoo kind of wind wine. -- style of those kind of | :56:38. | :56:43. | |
wines. But I have an outstanding value for | :56:43. | :56:49. | |
money wine it is Extra Special Dao from Portugal. Porg is making some | :56:49. | :56:55. | |
great -- Portugal is making some great-value food wines. | :56:55. | :57:05. | |
:57:05. | :57:06. | ||
Two great nams to look out for a are doo Dao and this is herbal and | :57:06. | :57:10. | |
tangy enough to cut through the richness and the tanginess of the | :57:10. | :57:16. | |
meat it is fresh and punchy, which is what we need to patch with the | :57:16. | :57:21. | |
pickled cabbage it is smooth and rounded to work with the lovely | :57:21. | :57:27. | |
mustard mayo. Tom, I love the unique take on the lamb shanks, | :57:27. | :57:31. | |
here is some wine that is off the beaten track, that is absolutely | :57:31. | :57:36. | |
delicious to go with it. �5. A bargain, I would say. | :57:36. | :57:41. | |
It is very good. I love raw cabbage. What do you | :57:41. | :57:47. | |
reckon to this, guys? Proper hearty stuff. | :57:47. | :57:51. | |
And the wine? A bargain. Amazing value. | :57:51. | :57:57. | |
It goes perfectly with that. So, let's get back to Celebrity | :57:57. | :58:01. | |
MasterChef. This time is it time to find out who was crowned this | :58:01. | :58:05. | |
year's champion, but first, they have to finish off their cooking. | :58:05. | :58:15. | |
:58:15. | :58:40. | ||
Guys, ten minutes, please! sorrel soup with salmon tartare, | :58:40. | :58:50. | |
:58:50. | :58:58. | ||
Very few people use sorrel because but your soup is well-rounded | :58:58. | :59:02. | |
In there, that salmon cooks just enough to melt in your mouth with the richness of the dill. | :59:02. | :59:05. | |
I think that's brilliant. | :59:05. | :59:08. | |
And the little oatcakes are just great with it. | :59:08. | :59:10. | |
I thinkit's a really, really lovely dish. | :59:10. | :59:16. | |
Kirsty's main is calf's liver with Swiss chard in a balsamic dressing, | :59:16. | :59:19. | |
rosemary garlic chips and a mustard mayonnaise. | :59:19. | :59:26. | |
OK. Kirsty, we're...we're... | :59:26. | :59:28. | |
look, that bit's not cooked. OK. Let's have another bit. | :59:28. | :59:33. | |
That mustard mayonnaise is lovely. There is sweetness in that as well and from that balsamic as well, | :59:33. | :59:36. | |
and it hits the iron of the liver absolutely beautifully, and the chard... | :59:37. | :59:40. | |
releasing all that juice is also good. It is oily. | :59:40. | :59:44. | |
You do have some issues with the cooking of your liver, | :59:44. | :59:47. | |
but I think liver, chard, mustard mayonnaise... | :59:47. | :59:51. | |
I think is a heavenly combination. | :59:51. | :59:55. | |
Kirsty's dessert is pistachio meringues with rose cream, | :59:55. | :59:58. | |
a cardamom panna cotta and cardamom biscuits. | :59:58. | :00:04. | |
This, to me, is elegant and looking absolutely beautiful. | :00:04. | :00:07. | |
Really beautiful. | :00:07. | :00:12. | |
Many people think I don't like desserts. | :00:12. | :00:14. | |
What I don't like is I don't likebig bowls full of custard and cream. | :00:14. | :00:19. | |
What I do like is that. | :00:19. | :00:22. | |
The rosewater pistachio inside your meringues just starts to creep up on you, | :00:22. | :00:27. | |
the softness of the panna cotta,these lovely little sweet biscuits... | :00:27. | :00:31. | |
the whole thing is beautifully made. | :00:31. | :00:33. | |
For me, gorgeous. | :00:33. | :00:36. | |
Love it. | :00:36. | :00:38. | |
- Love it. - Good. | :00:38. | :00:45. | |
For his starter, Phil has cooked scallops and black pudding | :00:46. | :00:48. | |
with pea shoots, crispy Parma ham and apple puree. | :00:48. | :00:53. | |
Your apple sauce is sweet, but still sharp, | :00:53. | :00:56. | |
going really well with that beautiful black pudding. | :00:56. | :00:59. | |
The ham comes in, it's salty and brings your palate alive | :00:59. | :01:03. | |
but it leaves you there able to taste | :01:03. | :01:05. | |
that lovely sweet scallop, perfectly cooked, | :01:05. | :01:09. | |
with the little pea shoot at the back of it which just explodes in your mouth | :01:09. | :01:13. | |
and makes you think you're eating peas as well. It's beautifully cooked, beautifully presented. | :01:14. | :01:16. | |
I like it a huge amount. | :01:16. | :01:21. | |
Phil's main is fillet of lamb with baby carrots, asparagus wrapped in mint and Parma ham, | :01:22. | :01:26. | |
and fondant potatoes. | :01:26. | :01:35. | |
That salty ham is just the pathfinder. | :01:35. | :01:38. | |
The saltiness and strength of that goes and you're left with mint with soft lamb, | :01:38. | :01:42. | |
a sweeter sauce, buttery, buttery soft potatoes. | :01:42. | :01:45. | |
Mate, that's good. | :01:45. | :01:48. | |
I just absolutely love that. | :01:48. | :01:51. | |
For dessert, Phil has made orange-and-chocolate bread-and-butter pudding | :01:51. | :01:54. | |
with clotted cream. | :01:54. | :02:03. | |
I really like the flavour of the chocolate, the richness of the custard | :02:03. | :02:08. | |
and the orange running all the way through it. | :02:08. | :02:13. | |
But the texture, for me... | :02:13. | :02:15. | |
..it doesn't melt in my mouth. It's not rich and unctuous | :02:15. | :02:19. | |
like I would like that bread-and-butter pudding to be. | :02:19. | :02:27. | |
Nick's starter is a spicy crab-and-avocado salad | :02:27. | :02:29. | |
with a yuzu dressing. | :02:30. | :02:32. | |
I really like the look of your crab,- really like the look of it. | :02:32. | :02:37. | |
It starts with that spicy crab mix with the sweet tomato | :02:37. | :02:42. | |
and your avocado all running through- it, which is lovely and soft. | :02:42. | :02:47. | |
And then you finish offwith almost that grapefruit flavour coming from the yuzu. | :02:47. | :02:51. | |
It is a really good dish, it's really well flavoured, it's really well made, | :02:51. | :02:54. | |
and I like it a lot. | :02:54. | :02:58. | |
Nick's main is roasted duck breast with braised red cabbage, | :02:58. | :03:03. | |
bordelaise potatoes and a redcurrant sauce. | :03:03. | :03:12. | |
Mmm! That's good flavours. | :03:12. | :03:14. | |
There's sweetness in there and there's a little bit of sharpness as well, | :03:15. | :03:17. | |
and a tiny little bit of Pernod. | :03:17. | :03:20. | |
The sauce and the cabbage match the duck brilliantly, absolutely brilliantly. | :03:20. | :03:22. | |
There's a couple of little issues on there, but the taste of it together is really good, | :03:22. | :03:26. | |
For dessert, Nick has made a warm treacle tart with pecan brittle vanilla ice cream. | :03:27. | :03:35. | |
There is a trick with treacle tart, and that is enough lemon juice to be able to offset | :03:35. | :03:39. | |
the real sweetness of the syrup with a sharpness. | :03:39. | :03:43. | |
And your tart is fantastic! | :03:43. | :03:47. | |
Good on you. | :03:47. | :03:51. | |
Thank you. It's been a privilege... | :03:51. | :03:54. | |
and when I think now about how far you've come and the food that you've cooked today, | :03:54. | :04:00. | |
then I've got to say an honour. | :04:00. | :04:03. | |
We'll call you back in as soon as we've worked out who our winner's going to be. | :04:03. | :04:04. | |
Thank you. | :04:04. | :04:12. | |
Three celebrities come in here, put their heart and soul in this competition, | :04:12. | :04:16. | |
and that, what they have delivered today,for me, brings me joy, absolute joy. | :04:16. | :04:26. | |
:04:26. | :05:03. | ||
But only one of you can be our winner. | :05:03. | :05:13. | |
:05:13. | :05:17. | ||
Our | :05:17. | :05:17. | |
Our Celebrity | :05:17. | :05:18. | |
Our Celebrity MasterChef | :05:18. | :05:28. | |
:05:28. | :05:38. | ||
Our Celebrity MasterChef champion is... Phil! Yes! Well done. | :05:38. | :05:44. | |
Well done. Well done. | :05:44. | :05:54. | |
:05:54. | :06:02. | ||
Right, it is that time of the show to answer some of your food | :06:02. | :06:06. | |
questions. Each caller helps to decide what Nik is eating at the | :06:06. | :06:12. | |
end of the show. So, first on the line is Meera from London. What is | :06:12. | :06:22. | |
:06:22. | :06:22. | ||
the question? How can I make a good tartare sauce? 6 hundred mills of | :06:22. | :06:28. | |
oil, a little bit of vinegar, mustard. Bring it together. Add | :06:28. | :06:38. | |
:06:38. | :06:43. | ||
into that, you need hard boiled eggs, chives, parsley. Keep is as | :06:43. | :06:49. | |
tight as possible. Do you use vegetable oil or | :06:49. | :06:54. | |
rapeseed oil? Either one. There you go. What dish would you | :06:54. | :06:59. | |
like to see at the end of the show? I love duck, but it will have to be | :06:59. | :07:07. | |
squid. Now, Glenn sirbgs, is, what | :07:07. | :07:12. | |
question do you have for us. I would like to know about a malt | :07:12. | :07:19. | |
vinegar that is not so tart. There are so many vinegars, white wine, | :07:19. | :07:29. | |
nut flavours too. You can use that to do any kind of | :07:29. | :07:35. | |
pickling, yues any wine you want. What dish would you like to see the | :07:35. | :07:40. | |
at the end of the show? Heaven, please. | :07:40. | :07:50. | |
:07:50. | :07:50. | ||
Stella, what is your question? have been given a hare. | :07:50. | :07:56. | |
Select a recipe, go online and search them out, about a jugged | :07:56. | :08:02. | |
hare is a classic. Red wine and thickened with the blood. | :08:03. | :08:12. | |
And also you can cook a chausseur, that is the key, though, long, slow | :08:12. | :08:16. | |
cooking. What dish at the end of the show would you like to see? | :08:16. | :08:23. | |
Heaven, please. Now, Less, what is your question? | :08:23. | :08:29. | |
have sole. What is the best way to cook them Megrim sole. This are | :08:29. | :08:35. | |
stunning. Kept whole, grilled under the grill. Take the fillets off and | :08:35. | :08:43. | |
dee-fry them. Do little goujons with flour, breadcrumbs, dropped | :08:43. | :08:48. | |
into the fryer, delicious. Season the flour into the beaten | :08:48. | :08:53. | |
egg and use the Japanese breadcrumbs they are called panko. | :08:53. | :08:58. | |
What dish would you like to see, food heaven or food hell? Food hell, | :08:58. | :09:03. | |
please. Robert, from Cheshire, what is your | :09:03. | :09:09. | |
question, please? The easiest way to make crab cakes. Start off with | :09:09. | :09:16. | |
mashed potato. Pick the crab meat. Pop it in there with chillis and | :09:16. | :09:20. | |
coriander. Black pepper. Mix it together. You can coat them or not. | :09:20. | :09:25. | |
I like to coat them. Leave them in the fridge before you cook them. | :09:25. | :09:33. | |
What about the quantity? One part potato, three parts crab? Yes. | :09:33. | :09:37. | |
Good luck with that. What dish would you like to see at | :09:37. | :09:44. | |
the end of the show, food heaven or food hell? Food heaven, please. | :09:44. | :09:51. | |
Now, the three-egg omelette challenge. Ashley, who would you | :09:51. | :09:55. | |
like to beat on the board? Well it has to be Tom. | :09:55. | :10:05. | |
:10:05. | :10:30. | ||
Now, the clocks are on the screens, Don't applaud that?! Good luck with | :10:30. | :10:34. | |
this one. I've seen a lot of things on | :10:34. | :10:41. | |
Heston's programmes, but even he would be impressed with that? | :10:41. | :10:48. | |
tastes amazing! Quick, grate the cheese on it now! Chef, you have | :10:48. | :10:54. | |
half of the omelette in the pan here. Yeah, yeah, diet! It is kind | :10:54. | :10:59. | |
of there. Ashley? Terrible. | :10:59. | :11:05. | |
You did it in 21 .1 6 seconds. You have a lot of things in your | :11:05. | :11:09. | |
kitchen back at Dinner, this is going on your wall. I get the | :11:09. | :11:15. | |
feeling when you are in the kitchen, all of the chefs will be making you | :11:15. | :11:25. | |
:11:25. | :11:26. | ||
omelettes! Tom? Did you beat your time? You wanted to beat Mr Rankin | :11:26. | :11:33. | |
didn't you? Way off. Not good. | :11:34. | :11:37. | |
Right will Nik get his food heaven, pan roasted duck breast with a | :11:37. | :11:40. | |
spicy ginger chutney? Or his food hell, crispy breaded squid with a | :11:40. | :11:42. | |
Japanese ponzu dressing. Tom and Ashley will make their choices | :11:42. | :11:45. | |
whilst you watch another great food TV moment from the legendary Keith | :11:45. | :11:48. | |
Floyd. He's in the Spanish capital of Madrid today and he's tucking | :11:48. | :11:51. | |
into pretty much everything the country has to offer. Now, we have | :11:51. | :11:59. | |
a practical joker on the show, this is my board and this is Harry's, | :11:59. | :12:04. | |
Harry, we are back in six weeks, sort it out! He is going mental | :12:04. | :12:14. | |
:12:14. | :12:16. | ||
over there. One second... Enjoy this. Here is | :12:16. | :12:26. | |
:12:26. | :12:49. | ||
I have decided to cook you some breakfast today. Basically, there | :12:49. | :12:55. | |
are two kinds of breakfast. The international hotel stuff, eggs | :12:55. | :13:00. | |
fried and flabby bacon or the real Spanish breakfast. It could be | :13:00. | :13:05. | |
something sweet, with hot coffee and hot chocolate, or the savoury | :13:05. | :13:11. | |
breakfast, fresh bread with garlic, olive oil and munched down with a | :13:11. | :13:15. | |
refreshing glass of chilled red wine. No better way to start the | :13:15. | :13:20. | |
day. Go back to work after the wonderful breakfast. Plant a few | :13:20. | :13:30. | |
trees, dig a if you roads, sell a few hats. Then it is time for 11s. | :13:30. | :13:35. | |
And 11s, well, after a hard morning in the office, it can be anything | :13:35. | :13:44. | |
you fancy. Potait ows with -- potatoes with | :13:44. | :13:51. | |
chilli. Potatoes in mayonnaise. Some octopus or fillets of fish mar | :13:51. | :13:56. | |
naited in olive oil and vinegar. Washed down... With a refreshing | :13:56. | :14:03. | |
glass of chilled very mouth. Do you know it is nearly lunch | :14:03. | :14:13. | |
:14:13. | :14:16. | ||
time! No, no, no! This is not exactly lunch. You see, in Madrid | :14:16. | :14:21. | |
and throughout Spain, just before lunch they pop out for an aperitif | :14:21. | :14:28. | |
and a tapas. This is from the bask country it is a great crab baked in | :14:28. | :14:34. | |
tomato sauce and a little bit of paella. | :14:34. | :14:43. | |
And... Just to get your appetite going, a little fresh prawn | :14:43. | :14:51. | |
vinaigrette. Because now it is almost lunch time, a little sip of | :14:51. | :14:55. | |
chilled sherry to get the taste buds going because it is lunch and | :14:55. | :15:00. | |
then of course, after lunch, there is not exactly more work, it is | :15:00. | :15:05. | |
called a seista! Here in Madrid, what is so exciting for me is that | :15:05. | :15:13. | |
all of the threads of Spanish Gas on me come to the heart of Spain. | :15:13. | :15:21. | |
I could have octopus, fried fish, marinated clams, or tripe, I could | :15:21. | :15:31. | |
have roast suckling pig, but I decided not to have, however, the | :15:31. | :15:36. | |
pig's trotters with oisters and monkfish. I settled instead for a | :15:36. | :15:41. | |
lobster and wonderful it was too. I would not ease vast amounts like | :15:41. | :15:46. | |
this if I were at home, but the Spanish go for it in a major way. | :15:46. | :15:52. | |
There is talk, silly talk of doing away with the tradition of the | :15:52. | :15:56. | |
seista, but I think it is a wonderful idea, one that the whole | :15:56. | :16:01. | |
of the European community should embrace. | :16:01. | :16:07. | |
It is the stuff that dreams are made of. What a day it has been. My | :16:07. | :16:12. | |
liver has been immersed in the real Spanish way of life. From the bred | :16:12. | :16:20. | |
and the oil i oil at breakfast time, to the tapas, the lunch and the | :16:20. | :16:24. | |
seista and now the dinner, a roast suckling pig. Delicious indeed. You | :16:24. | :16:29. | |
may think that I have a wonderful life. Of course I do. It is great | :16:29. | :16:34. | |
to visit capital cities, Paris, Madrid, but it is not the place to | :16:34. | :16:43. | |
get the real inspiration from. But now I'm going to creep off into | :16:43. | :16:47. | |
a sleepy, dusty Spanish village, out there in the back of beyond and | :16:47. | :16:50. | |
find a little place where I can create what I think, now I've been | :16:50. | :16:54. | |
in Madrid for a day, what I think Spain is all about. | :16:54. | :16:59. | |
In the mini breaks there is sadness when you have to say goodbye not | :16:59. | :17:05. | |
only to people, but to things, like Julia, my bus. It has brought me | :17:05. | :17:09. | |
from Malaga to Madrid. So, what I am going to do is cook a little | :17:09. | :17:14. | |
snack for the driver. This is a simple dish. Come down here, Clive, | :17:14. | :17:22. | |
and have a look it is cubes of stale bread, fried in garlic | :17:23. | :17:28. | |
flavoured olive oil with paprika, it also has eggs, bacon, fried | :17:28. | :17:33. | |
onion and garlic. You think that is simple, indeed it is. It is a dish | :17:33. | :17:38. | |
that comes from and luecha, and it is well-known throughout Spain, but | :17:38. | :17:44. | |
the secret of it is getting it tossed up nicely in lovely olive | :17:44. | :17:48. | |
oil. So the onions go in first. They have been fried a little bit. | :17:48. | :17:56. | |
With a little bit of bacon and mountain ham. Like that. | :17:56. | :18:06. | |
:18:06. | :18:07. | ||
Then you toss in the cubes of bread. It is now that the bread take on | :18:07. | :18:13. | |
the flavours of the ham, the bacon, the onions and the garlic. You may | :18:13. | :18:17. | |
think that is simple, but now the tricky bit, the bit of frying the | :18:17. | :18:24. | |
egg. In seven years, do you know, I have never fried an egg on TV?! | :18:24. | :18:33. | |
Clive, close up. Hot oil, one egg... Two eggs. Now, back up to me. My | :18:33. | :18:38. | |
friend, when he interviews an aspiring young cook, he does not | :18:38. | :18:48. | |
:18:48. | :18:50. | ||
give a long lengthy discussion, ejust asks them to fry an egg. If | :18:50. | :18:55. | |
they do that well, they get past the kitchen door. Simple as that. | :18:55. | :19:05. | |
:19:05. | :19:09. | ||
Any way, here the eggs are ready. I will assume that Raphael will | :19:09. | :19:14. | |
like his eggs slightly underdone. So, to complete the dish, the | :19:14. | :19:21. | |
lovely fried eggs with the croutons with the ham, bacon, and the garlic. | :19:21. | :19:25. | |
Now, I will ask the driver if he can face eating a bit of this. Have | :19:25. | :19:33. | |
a go at that. I hope you like it. I hate this part when I have to | :19:33. | :19:38. | |
give food to strangers. Is it good? Great. | :19:38. | :19:45. | |
Authentic? Yes. I will trot along then. Right, it's | :19:45. | :19:49. | |
that time of the show where we find out whether Nik will be facing | :19:49. | :19:52. | |
either food heaven or food hell. Your food heaven would be this duck | :19:52. | :19:56. | |
which I'd pan roast then serve with a spicy chilli and ginger chutney, | :19:56. | :20:06. | |
:20:06. | :20:06. | ||
asparagus and purple sprouting broccoli. Nice and simp. | :20:07. | :20:12. | |
However the squid. That is the tentacles. | :20:12. | :20:15. | |
Or you could be facing food hell, squid which I'd fry in breadcrumbs | :20:15. | :20:18. | |
and serve with a japanese dressing called ponzu made with yuzu juice, | :20:18. | :20:25. | |
eggs and rice wine vinegar. What do you think you're getting? Well, it | :20:25. | :20:32. | |
was down to these guys. Ashley wanted to see the squid cooked. | :20:32. | :20:38. | |
Tom? Be gentle, mate. He is a gentle giant. He has chosen | :20:38. | :20:43. | |
the duck. Good man! He is. | :20:43. | :20:48. | |
Now, I am going to render the fat on the duck down. Don't Putney oil | :20:48. | :20:56. | |
in there. Basically we want to make sure that is nice and crisp. | :20:56. | :20:59. | |
Can you prepare the asparagus, Ashley, please. | :20:59. | :21:03. | |
Ashley, please. There is the broccoli. | :21:03. | :21:07. | |
So that cooks in a dry pan. You don't need to touch it. I have the | :21:07. | :21:11. | |
grill nice and hot. Next we make the chutney. | :21:11. | :21:21. | |
We are using this ginger. You can use this or you can use galanghal. | :21:21. | :21:24. | |
It is another variety of ginger. The difference is the colour and | :21:24. | :21:28. | |
the texture. This is more woody. With ginger you | :21:29. | :21:35. | |
have to buy it with a smooth skin. If it is dry it has been sat on the | :21:35. | :21:40. | |
shelf too long. There is lots of heat in ginger. | :21:40. | :21:44. | |
What we are going to do, we are not going to peel it of the that way we | :21:44. | :21:48. | |
get the spice inside our dish as well. | :21:48. | :21:52. | |
You basically take the whole ginger like that and cut it through. This | :21:52. | :21:57. | |
is great for people who don't like peeling ginger. Some people see it | :21:57. | :22:00. | |
as fiddly. We are adding a bit of heat to this. | :22:01. | :22:08. | |
We are using dried chilli and fresh chilli. So we chop these up like | :22:08. | :22:11. | |
that Using the seeds. A bitle oil that | :22:11. | :22:16. | |
goes in here, and in there are fresh curry leaves. | :22:16. | :22:24. | |
We put the fresh curry leaves. I have sesame seeds, black onion | :22:24. | :22:29. | |
seeds, cumin seeds and mustard seeds. | :22:29. | :22:35. | |
All we are are going to do with that is take the curry leaves and | :22:35. | :22:40. | |
throw the whole lot into the pan first of all. They go in with the | :22:40. | :22:45. | |
spices. Leave the sesame seeds out for a | :22:45. | :22:51. | |
second. Toast these off slightly. And now we add the ginger. | :22:51. | :22:56. | |
All of the ginger goes in. That's a lot of ginger. | :22:56. | :23:00. | |
It is, but smell that. Oh, yes. | :23:00. | :23:10. | |
:23:10. | :23:11. | ||
En An amazing smell. It smells fantastic! Kebab and a | :23:11. | :23:21. | |
:23:21. | :23:22. | ||
curry! There was me trying to be sophisticated! Now we need a | :23:22. | :23:26. | |
cartouche. Start with a square and fold it | :23:26. | :23:34. | |
around. Now the duck is in the oven, you | :23:34. | :23:39. | |
evenly -- only need eight minutes in the oven. | :23:39. | :23:42. | |
Now, over here I need a little bit of the water. | :23:42. | :23:51. | |
A touch of this. That sits in there. The cartouche is sitting on top | :23:51. | :23:56. | |
instead of a lid. Clever. | :23:56. | :24:03. | |
It is not that clever, really! don't get out that much! We cook | :24:03. | :24:09. | |
this on a gentle, low heat. We have this. It almost drys out whilst it | :24:10. | :24:19. | |
is cooking. We have this ginger mixture. | :24:19. | :24:23. | |
You mentioned this was the last time you are cooking on the stove, | :24:23. | :24:29. | |
but we are getting a whole brand new set. We have had a wine fridge | :24:29. | :24:37. | |
delivered. Wow! So, a wine fridge it is 8ft | :24:37. | :24:43. | |
high, apparently. Is it full? It is for Kenny at kins | :24:43. | :24:49. | |
when he comes on! We are blending this now. The new set will be an | :24:49. | :24:54. | |
amazing set. I think that people will love it | :24:54. | :25:00. | |
This is tamarind. Can you explain that? It is a dried fruit, | :25:00. | :25:10. | |
:25:10. | :25:12. | ||
basically. Where is Glynn when you need him ?! | :25:12. | :25:18. | |
It is like a sea pod. The tricky thing is getting rid of the seeds. | :25:18. | :25:24. | |
You need to beat it. I'm glad you said that, I didn't | :25:24. | :25:31. | |
have a clue! How hot was that oven? Very, very hot. That has gone in | :25:31. | :25:38. | |
there as hot as your oven goes, really. About 220 degrees on a | :25:38. | :25:42. | |
conventional oven. A really, really hot oven. That has | :25:43. | :25:49. | |
had eight minutes in there. Leave it to rest. | :25:49. | :25:57. | |
Now the asparagus is cooking away. I think what we are going to do is | :25:57. | :26:02. | |
season this with lime juice just at the end. The tamarind is sharp in | :26:02. | :26:06. | |
taste. I have added the palm sugar. You | :26:07. | :26:14. | |
would not use normal sugar, just use the palm sugar. It tastes so | :26:14. | :26:20. | |
good. We are getting new blenders as well! Tom, can you slice the | :26:20. | :26:30. | |
:26:30. | :26:38. | ||
duck for me? I will do. Now the asparagus is ready. | :26:38. | :26:43. | |
Lovely asparagus, chef. Better than the omelette. | :26:43. | :26:49. | |
And now a few bits of broccoli. Tom, you can put the duck on it. | :26:49. | :26:55. | |
Yes, chef. Then you have a little bit of oil | :26:55. | :27:03. | |
to drizzle on that, please. See that looks good on its own, | :27:03. | :27:10. | |
then, what you do is use some of this. This is where you really get | :27:10. | :27:15. | |
the flavours from. I would serve it like that at home, | :27:15. | :27:21. | |
but we have these Michelin-star boys here, so you do that, that is | :27:21. | :27:26. | |
an extra �20. Now, you get to dive in. The ginger | :27:26. | :27:32. | |
is nice and hot and spicy. It goes well with that. | :27:32. | :27:38. | |
No chips?! No chips! Peter Richards has chosen a Brown Brothers | :27:38. | :27:43. | |
Tarrango. �7.99, another bargain wine. We have had some great wines | :27:43. | :27:49. | |
on the show and Peter has chosen some really cracking ones today. | :27:49. | :27:56. | |
Dive into that. Oh,... What do you reckon? That | :27:56. | :28:03. | |
fire is not from the chilli, it is from the ginger and skin that goes | :28:03. | :28:08. | |
with it. That chutney will work well with salmon. So in the summer, | :28:08. | :28:12. | |
pan-fry the salmon and serve that with it. You can leave it in the | :28:12. | :28:17. | |
fridge it will last for four or five days. | :28:17. | :28:21. | |
Use the palm sugar and tamarind when you can get it. Best of luck | :28:21. | :28:29. | |
with the album and the tour. The album is called? It is called Eight. | :28:29. | :28:33. | |
Well, good luck with that. Well that's all from us today on | :28:33. | :28:35. | |
Saturday Kitchen Live. Thanks to Ashley Palmer-Watts, Tom Kerridge | :28:36. | :28:39. | |
and Nik Kershaw. Cheers to Peter Richards for the wine choices. All | :28:39. | :28:41. | |
of today's recipes are on the website. Go to: | :28:41. | :28:43. | |
bbc.co.uk/saturdaykitchen. We're taking a break from cooking live on | :28:43. | :28:46. | |
a Saturday but don't panic, I'm back tomorrow with more of our Best | :28:46. | :28:50. | |
Bites to share with you. That's over on BBC2 at 10am and they'll be | :28:50. | :28:53. | |
continuing throughout the summer so you won't be short of great recipe | :28:53. | :28:56. |