Browse content similar to 14/11/2015. Check below for episodes and series from the same categories and more!
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No you're not dreaming, it is 9.15, so wake up and get the coffee | :00:00. | :00:10. | |
on and enjoy our menu of mouth-watering recipes from some | :00:11. | :00:13. | |
I'm joined by two of the country's most bleary-eyed, | :00:14. | :00:42. | |
First, the Birmingham man with a Michelin star and an army | :00:43. | :00:46. | |
Yes it's the yummy Brummie, Glynn Purnell. | :00:47. | :00:50. | |
Next to him is a new face to Saturday Kitchen. | :00:51. | :00:52. | |
She's the head chef at the iconic Savoy Grill restaurant | :00:53. | :00:55. | |
The place where the great Escoffier himself once cooked. | :00:56. | :01:01. | |
So Glynn, what are you making for us today? | :01:02. | :01:11. | |
I'm going to do a guinea fowl Maryland. It is a classic dish. We | :01:12. | :01:20. | |
have this strange banana with it. It is a great dish. Ben An and | :01:21. | :01:24. | |
sweetcorn and chicken? Normally chicken. We're going to deep fry the | :01:25. | :01:29. | |
Ben An. -- temp max. The Sans Nancy. And going to be steaming mussels, | :01:30. | :01:47. | |
with Clementine hollandaise. And the secret is cooking it in the bag? | :01:48. | :01:49. | |
Definitely. So two dishes from our | :01:50. | :01:52. | |
chefs, that sound tasty even There's also some classic archive | :01:53. | :01:54. | |
servings from Rick Stein, The Hairy Bikers, | :01:55. | :02:00. | |
Mary Berry and the great Antonio Now, our special guest | :02:01. | :02:02. | |
today is probably one of the most After | :02:03. | :02:09. | |
his unforgettable performance in The Office alongside Ricky Gervais | :02:10. | :02:11. | |
he's gone on to work with Johnny Depp in The Pirates of the Caribbean | :02:12. | :02:17. | |
and Stephen Spielberg in his movie He's back on the small screen | :02:18. | :02:21. | |
at the moment in the second series of his award winning BBC comedy | :02:22. | :02:25. | |
show, Detectorists. Welcome to Saturday Kitchen, | :02:26. | :02:27. | |
Mackenzie Crook. Great to have you on the show. I | :02:28. | :02:39. | |
knew a big foodie? -- are you a big foodie. Look at me, and a big lad | :02:40. | :02:43. | |
and I like my food. Do you get time to cook much? I do enjoy cooking. I | :02:44. | :02:49. | |
have only recently learned, it is becoming a dad, but I enjoy it. The | :02:50. | :02:53. | |
series you are enjoyed in -- involved in, an award-winning series | :02:54. | :03:00. | |
and you are doing a bit of everything, directing, acting, | :03:01. | :03:03. | |
writing. How does that feel? It is the first time in years that I have | :03:04. | :03:09. | |
worked properly hard. I wrote it, I directed it, and I have to go in | :03:10. | :03:13. | |
every day. Actors are not usually used to going in every day and | :03:14. | :03:17. | |
working all day. We will talk about the programme later but here, you're | :03:18. | :03:22. | |
going to talk about food. At the end of today, we will either cook food | :03:23. | :03:30. | |
heaven or health review. -- food health. | :03:31. | :03:33. | |
It's up to the guests in the studio | :03:34. | :03:35. | |
Lobster, or any crustacean. When I was a kid, it was always this | :03:36. | :03:45. | |
unattainable thing that only the richest people were eating. When I | :03:46. | :03:50. | |
tried it, it lived up to its expectations. That is the thing I | :03:51. | :03:51. | |
would normally choose. Controversially, slightly, I have | :03:52. | :04:03. | |
gone forth fruit. Get rid of it. Vegetables, I am a big fan of it, | :04:04. | :04:07. | |
and that is how I get my vitamin intake, but fruit, I could do | :04:08. | :04:08. | |
without. So it's either lobster or | :04:09. | :04:09. | |
a classic fruit dessert. For food heaven, I'm going to use | :04:10. | :04:12. | |
the lobster to make an absolute The pasta is filled | :04:13. | :04:15. | |
with lobster and fresh basil. It's blanched and served | :04:16. | :04:18. | |
in a sauce made with chicken stock, carrots, celery, garlic, brandy, | :04:19. | :04:21. | |
cream, and the lobster shells. It's finished with chopped tomato, | :04:22. | :04:25. | |
chives and a little samphire. Or Mackenzie could be | :04:26. | :04:28. | |
having food hell, a fruit dessert and I've got one in | :04:29. | :04:31. | |
mind that would be on many people's food heaven list I reckon, a steamed | :04:32. | :04:35. | |
apple sponge with custard. I'll add cooked Bramley | :04:36. | :04:37. | |
apples to golden syrup then top it with a classic lemon | :04:38. | :04:40. | |
and vanilla sponge batter. then served with plum and pear | :04:41. | :04:42. | |
and piping hot custard. How does that sound? Pretty good, | :04:43. | :04:50. | |
apart from the apples and pears. If you'd like the chance to | :04:51. | :04:58. | |
ask either of our chefs a question A few of you | :04:59. | :05:01. | |
will be able to put a question to us, | :05:02. | :05:04. | |
live, a little later on. And if I do get to speak to you, | :05:05. | :05:09. | |
I'll be asking if you want Mackenzie to face | :05:10. | :05:11. | |
either food heaven or food hell. You can also send us your questions | :05:12. | :05:14. | |
through social media by using Are you hungry? Starving. Let's | :05:15. | :05:29. | |
speak to Glynn Purnell. You are making a classic dish, about... When | :05:30. | :05:37. | |
I come on the show, I like to do something different and challenge | :05:38. | :05:41. | |
myself. I like to challenge you as well. We have guinea fowl, and you | :05:42. | :05:45. | |
could use pheasant, but chicken is what you would normally use, so | :05:46. | :05:51. | |
guinea fowl, it is closer to game, so it is an introduction to game. | :05:52. | :05:56. | |
But it is not strong, like pheasant and partridge and gross. It is a | :05:57. | :06:00. | |
good start. Exactly. We're going to take off the legs. Can you start | :06:01. | :06:08. | |
making a sweetcorn pureed, so we have some sweetcorn and cauliflower | :06:09. | :06:12. | |
and a bit of butter? Bring that up to temperature and then roasted | :06:13. | :06:17. | |
down. The guinea fowl, I will take off the breasts. And then we will | :06:18. | :06:22. | |
roll it in some cajun spice, paprika and powdered ginger. Just to give | :06:23. | :06:28. | |
the outside a bit of a kick. I like a bit of spice, coming from | :06:29. | :06:36. | |
Birmingham. Is that why you have the spice? Because normally it would be | :06:37. | :06:41. | |
just sweetcorn and banana. Normally it would be a sweetcorn fritter. But | :06:42. | :06:45. | |
we are going to do the banana as the footer. But I will show you that | :06:46. | :06:51. | |
when we get closer. I like to live on the edge. I have got my guinea | :06:52. | :07:04. | |
fowl breasts, and I have left on, it is great to roasted whole, guinea | :07:05. | :07:08. | |
fowl. I thought the best introduction to guinea fowl, cook it | :07:09. | :07:11. | |
like chicken. Have you tried that before? I don't think so. It looks | :07:12. | :07:20. | |
like pheasant. The corn is that on as well. We're going to caramelised | :07:21. | :07:25. | |
sweetcorn in another pan. I will blaze that with syrup. We have never | :07:26. | :07:35. | |
had that on. It is like maple syrup but it is from the birch tree. It is | :07:36. | :07:43. | |
originally from Estonia, and I don't know whether it was lost or he got | :07:44. | :07:50. | |
Google maps wrong, but it is Estonian. So a guy from Estonia | :07:51. | :07:56. | |
knocked on the back door of your restaurant in Birmingham, selling | :07:57. | :08:01. | |
this? Yes, but I think he was a Brummie. Is it edible? Have we | :08:02. | :08:09. | |
tested this? It is absolutely delicious. More better than maple | :08:10. | :08:19. | |
syrup. -- more bitter. So we colour the guinea fowl breast with spice. | :08:20. | :08:24. | |
And a little bit of seasoning. A classical Maryland, that is the only | :08:25. | :08:27. | |
bit I am paying attention to. It is a cream gravy. So we're going to get | :08:28. | :08:35. | |
the breasts and then we will make a beautiful... And it is all about the | :08:36. | :08:43. | |
banana. Exactly. Why the cauliflower? It gives it a smooth | :08:44. | :08:52. | |
consistency. So now, there is two times in this dish where you might | :08:53. | :08:55. | |
need to wear a crash on it and this is the first one. Thank you. I said | :08:56. | :09:04. | |
you might need a crash on it. There is a leek in the roof. Once that has | :09:05. | :09:11. | |
burned out... That has taken the hairs off! Smell! You smell like | :09:12. | :09:20. | |
pork, James. You smell like crackling. Don't judge me, I'm | :09:21. | :09:31. | |
dangerous. Get it in the oven! I can't believe you have burned at the | :09:32. | :09:35. | |
hairs off my arm! The guinea fowl is in the oven and James is in | :09:36. | :09:39. | |
hospital. We will carry on. We have our guinea fowl breasts here. We | :09:40. | :09:45. | |
will glaze the pan. What is the other think Iraq -- what is the | :09:46. | :09:54. | |
other thing? We want it almost scorched, finished with butter, and | :09:55. | :10:00. | |
then we will show in -- throw in the birch syrup, to almost get a sticky | :10:01. | :10:05. | |
toffee flavour. And then we're going to glaze the guinea fowl pan. This | :10:06. | :10:15. | |
is the next dangerous trick. We're going to, it is really important, | :10:16. | :10:21. | |
the banana needs to be black. When it is in the basket and you are | :10:22. | :10:24. | |
going to throw them away because they are too ripe, it is dry, room | :10:25. | :10:29. | |
temperature, and it is going in the fryer with the skin on. Without | :10:30. | :10:35. | |
bursting the skin? Don't appears the skin because it will explode. In the | :10:36. | :10:40. | |
it goes. And I'm going to leave you to watch that. And I will go back | :10:41. | :10:47. | |
over here. So we have some stock in here. When is it ready? You will | :10:48. | :10:53. | |
hear it when it is ready. You will definitely know. If you would like | :10:54. | :10:58. | |
to put you would like to put your questions to our chefs, call us on | :10:59. | :11:09. | |
this number: Calls are charged at the standard network rate. | :11:10. | :11:13. | |
So I'm doing a reduction, blazing the pan. A little bit of cream. You | :11:14. | :11:30. | |
have to be careful with this? Yes. And when you are doing the flambe, | :11:31. | :11:39. | |
don't stand to near. So it is a bit like maple syrup, this? Exactly. How | :11:40. | :11:49. | |
was that? At it. Take it out. Sorry, McKenzie, we're not normally like | :11:50. | :11:57. | |
this. So that will caramelised. The sauces ready. -- the sauce is ready. | :11:58. | :12:06. | |
So if you don't have that guy selling it around your house, maple | :12:07. | :12:10. | |
syrup? I think so, but I'm not sure. If not, finish the sweetcorn with | :12:11. | :12:16. | |
brown sugar, mosque of adult sugar, because that melts quickly. -- | :12:17. | :12:26. | |
must've adult. So the guinea fowl, I'm going to carve it. I will get | :12:27. | :12:39. | |
you a spoon for that. It is a recipe from your restaurant? Because you | :12:40. | :12:42. | |
have a new book? I am working on a book. This is mainly for you, it is | :12:43. | :12:46. | |
in the old book. I like to come on Saturday Kitchen and challenge | :12:47. | :12:50. | |
myself. You like to challenge me, by the sounds of things! I am working | :12:51. | :12:59. | |
on a new book, and my handwriting is not very good so it will probably be | :13:00. | :13:04. | |
out next year sometime. The banana has gone gooey and the natural sugar | :13:05. | :13:12. | |
is being released. So that has been glazed with syrup. And the breast of | :13:13. | :13:20. | |
guinea fowl, checking, pheasant would be fantastic. Sweetcorn | :13:21. | :13:30. | |
pureed, blitzed. And that cauliflower, is that to give its | :13:31. | :13:35. | |
stability? Stability. And the only thing that has made land is the | :13:36. | :13:45. | |
gravy. -- Maryland. It looks great. Beautiful. So give us the name of | :13:46. | :13:57. | |
this dish? This is guinea fowl Maryland with a deep-fried dangerous | :13:58. | :14:00. | |
banana and a creamy sweetcorn pureed. It certainly is. Dive into | :14:01. | :14:22. | |
that. The first in history to try it. You don't have to eat a banana. | :14:23. | :14:27. | |
I'm not going to start slapping it off before I've tried it. Tasted the | :14:28. | :14:35. | |
sweetcorn. It's got a nice spice on it. Guinea fowl? It is delicious, | :14:36. | :14:43. | |
was expecting it to be put in, syrup and fruit in your dinner... LAUGHTER | :14:44. | :14:49. | |
And old-fashioned place. But it's amazing. Teeth really good, there | :14:50. | :14:52. | |
you go. Right, let's get some wine to go | :14:53. | :14:53. | |
with this. Our wine expert Susie Barrie has | :14:54. | :14:55. | |
been in Surrey this week, so let's see what she's chosen to go with | :14:56. | :14:58. | |
Glynn's glorious guinea fowl. Today I've come to the beauty of the | :14:59. | :15:13. | |
little town of Farnham to have a look around and to wonder its | :15:14. | :15:18. | |
cobbled streets in search of this week's winds. -- wines. | :15:19. | :15:39. | |
The first decision when it comes to choosing a wine for the guinea fowl | :15:40. | :15:46. | |
is whether to go for white or red. Though guinea fowl suits both, when | :15:47. | :15:49. | |
you add the sweetcorn, birch syrup and banana, the choice is easy. This | :15:50. | :15:56. | |
is definitely a white wine dish. With the Cajun spice, one | :15:57. | :15:59. | |
possibility is to choose a wine with a touch of sweetness, something like | :16:00. | :16:03. | |
this lovely honeyed Alsace Pinot greasier. -- Gis. I've chosen the | :16:04. | :16:17. | |
Zenato Villa Flora Lugana from Italy. Italy is home to a massive | :16:18. | :16:23. | |
range of grape varieties and food friendly wines and it's worth | :16:24. | :16:30. | |
looking aeons keynote Grigiot and trying some of the more characterful | :16:31. | :16:36. | |
winds like this one. Gently aromatic and floral. -- more characterful | :16:37. | :16:44. | |
wines. The first thing you notice when you taste this wine is that | :16:45. | :16:48. | |
it's full of yellow fruit and peach flavours that tie in perfectly with | :16:49. | :16:52. | |
banana and sweetcorn. It has refreshing acidity to cut through | :16:53. | :16:57. | |
the richness of the Queen source and has enough weight to cope with the | :16:58. | :17:04. | |
guinea fowl. -- cream sauce. It's a fruity wine for a fruity dish from | :17:05. | :17:09. | |
our favourite fruity Brummie chef, what could be better than that? | :17:10. | :17:11. | |
Cheers! Too much fruit in there for you. | :17:12. | :17:21. | |
Nice, not of sweetness going on. I really like it. Lots of people on | :17:22. | :17:27. | |
social media saying, do I smell like burnt butter? It's like crackling | :17:28. | :17:36. | |
and butter. What do you reckon? Once you get over the singed TV | :17:37. | :17:41. | |
presenter... Not bad. Fantastic, really nice married together. You | :17:42. | :17:46. | |
couldn't rehearse that, could you? Coming up, | :17:47. | :17:47. | |
Kim has a stunning sea bass recipe up, I will be doing sea bass en | :17:48. | :17:55. | |
pappilotte with lemon tile hollandaise. -- Clementine | :17:56. | :18:00. | |
hollandaise. And don't forget you could ask | :18:01. | :18:04. | |
either of our chefs a question if Right, let's get more | :18:05. | :18:07. | |
Far Eastern food inspiration from Rick Stein. | :18:08. | :18:10. | |
He's travelling by river through Vietnam today and is on the hunt for | :18:11. | :18:12. | |
ingredients to make the country's We got off the boat at a market | :18:13. | :18:29. | |
because I wanted to buy ingredients to make a pho, the classic | :18:30. | :18:34. | |
Vietnamese soup which is becoming really popular in the West because | :18:35. | :18:39. | |
it's light, healthy and very tasty. The Chinese ruled here until 1000 | :18:40. | :18:43. | |
years ago and some of those influences live on. What are they | :18:44. | :18:51. | |
doing? They are wishing success to this shop's owner. Going into his | :18:52. | :18:58. | |
shop to bring him good luck for the year? Yes, exactly. Just like | :18:59. | :19:04. | |
Padstow on May Day, going into everybody's houses, the same the | :19:05. | :19:12. | |
whole world over. It's very hot today, you should have your hat. One | :19:13. | :19:17. | |
of these? I'm worried I might look silly in it. That's better, how do I | :19:18. | :19:28. | |
look? Do I look all right? Like a Vietnamese. I bet. Come on, then. | :19:29. | :19:33. | |
These are the right noodles, rice noodles? Yeah, everything is a rice | :19:34. | :19:41. | |
noodle. For pho. This one is for pho. They are nice, the wider ones. | :19:42. | :19:52. | |
OK, we need four for four phos. 7000 dong for one kilo. What's in them? I | :19:53. | :20:04. | |
Salah and water? Yes. I get slightly apprehensive about David the | :20:05. | :20:07. | |
director because I know him well enough and especially when we're in | :20:08. | :20:11. | |
a market I worry about all the bizarre things that might be going | :20:12. | :20:14. | |
through his head. Ever thought of eating dog? Eating dog year? I don't | :20:15. | :20:20. | |
want to eat dog you are not going to make me eat dog. Didn't say I would. | :20:21. | :20:24. | |
Every time you get food writers coming out here, the one thing they | :20:25. | :20:28. | |
always do is eat dog, it's like, look at me, how daring I'm being, | :20:29. | :20:33. | |
eating dog, it's disrespectful, I don't want to each dog. I don't want | :20:34. | :20:36. | |
to beat snake either before you mention it. I wasn't going to. My | :20:37. | :20:41. | |
friend Johnny came out and had snake, I said, what it like? You | :20:42. | :20:46. | |
said it's like eels, but it has hard frightful. I don't want to eat that | :20:47. | :20:49. | |
either. Monkey brains? It's no exaggeration to say the | :20:50. | :21:04. | |
reason I'm in Vietnam is because of this dish, pho. I first came across | :21:05. | :21:09. | |
it watching Keith Floyd's programme, far-flung Floyd, difficult to say, | :21:10. | :21:15. | |
in the early 90s. When I saw it, I thought, that's perfect south-east | :21:16. | :21:20. | |
Asian food to me. Here I am. I'm going to make one. I've been cooking | :21:21. | :21:24. | |
this dish for about, I don't know, ten years. I just came here to see | :21:25. | :21:28. | |
if what I was doing was right, because in the end I got it from a | :21:29. | :21:32. | |
recipe book. I'm pleased to say it's just about right, but I've been | :21:33. | :21:38. | |
shown how they do it. Slightly different. This is how it's done. I | :21:39. | :21:43. | |
will take some shots and ginger and squash them. -- shall lots. | :21:44. | :21:55. | |
They will go into a roasting pan. Before that, I will add some star | :21:56. | :22:01. | |
anise, fennel seeds and cinnamon bark. Get them nicely roasting. Now, | :22:02. | :22:11. | |
the shallots and ginger. The reason for roasting the spices and the | :22:12. | :22:16. | |
shallots and ginger is to bring out the flavour, but I also think the | :22:17. | :22:23. | |
aroma makes the cooking more enthusiastic. Talking to the | :22:24. | :22:26. | |
Vietnamese, every time they talk about cooking, they are talking | :22:27. | :22:30. | |
about the smell as well, it's part of what they do. | :22:31. | :22:37. | |
Those roast spices, ginger, shallots, go in there. I didn't make | :22:38. | :22:46. | |
this broth because it takes 24 hours to make. Hanoi is the best place to | :22:47. | :22:52. | |
see broth being made, they use beef marrow bones, takes 24 hours, very | :22:53. | :22:57. | |
gentle cooking, very important. The marrow, I think, gives the stock a | :22:58. | :23:04. | |
texture, a slightly thick, slightly viscous texture. This is the bit I | :23:05. | :23:11. | |
didn't realise they did, they take some onions, cut the white away from | :23:12. | :23:17. | |
the green, put the white in the broth, in the stock. I'm going to | :23:18. | :23:23. | |
slice the green up. Before I do that I want to thinly sliced this topside | :23:24. | :23:27. | |
of beef. The idea is to cover the bowl with beef. The hot stock cooks | :23:28. | :23:33. | |
it, it doesn't cook it too much. There we go. There is the beef | :23:34. | :23:39. | |
sliced. Slice up the green part of the spring onion, very finely. The | :23:40. | :23:47. | |
next thing is to keep the noodles. In south-east Asia noodles are | :23:48. | :23:50. | |
always reheated in these wire baskets, dipped in hot water, then | :23:51. | :23:55. | |
added to the bowl, so they are piping hot before the other | :23:56. | :24:01. | |
ingredients are added. When making the stock for pho I've always | :24:02. | :24:05. | |
thought it's very similar to a French beef concert May. Then I read | :24:06. | :24:10. | |
it may have come from the French word meaning far. The war beef is | :24:11. | :24:17. | |
layered on top of the noodles and it'll cook as soon as the boiling | :24:18. | :24:23. | |
stock is added. Unlike certain people not far-away, I make my own | :24:24. | :24:31. | |
to three macro from scratch from beef bones, not a stock cube | :24:32. | :24:35. | |
insight. In go beansprouts and fresh herbs from the market, basil, | :24:36. | :24:40. | |
coriander and mint. All that is left to do is add sliced Birds Eye Chile | :24:41. | :24:45. | |
and fish source, a future use booms. Hope it's not too much. Then a | :24:46. | :24:52. | |
squeeze of fresh lime, hot, salty and sour. There we go, hope it's | :24:53. | :24:57. | |
good. I certainly enjoyed cooking it. | :24:58. | :25:05. | |
I absolutely love it. Vietnamese writer said pho isn't a dish, it's | :25:06. | :25:16. | |
an addiction like tobacco. Another said it's the soul of the nation, a | :25:17. | :25:19. | |
contribution to human happiness. I totally agree. David the director | :25:20. | :25:29. | |
has asked me to ask Mmm what she thinks, it's so embarrassing. Would | :25:30. | :25:34. | |
you tell me what you think, Ang? Of course! | :25:35. | :25:46. | |
The taste is really Vietnamese pho, but maybe a little too much fish | :25:47. | :26:00. | |
source. Too many teaspoons. -- fish sauce. | :26:01. | :26:04. | |
That pho looked perfect for a cold November lunchtime! | :26:05. | :26:15. | |
One of my favourite soups to make at this time of year is carrot and | :26:16. | :26:18. | |
coriander so I thought I'd show you how I make it now. | :26:19. | :26:21. | |
I'm going to do it with a little crab beignet, little fritters. No | :26:22. | :26:27. | |
fruit in this, you don't have to worry. We get our carrots on. I'll | :26:28. | :26:32. | |
try to do this in real time, I say try to do, I've got to, because I've | :26:33. | :26:36. | |
got nothing prepared. Chop the carrots and I can't find, get those | :26:37. | :26:40. | |
intimate than they will go in a pan with a bit of onion. It's basically | :26:41. | :26:45. | |
the flavour of the carrots that we want. We're going to use the stalks | :26:46. | :26:51. | |
on the coriander as well. In the pan, the top but of a street in | :26:52. | :26:55. | |
there, then we'll get all the ingredients in, in we go with | :26:56. | :26:59. | |
everything else. At the same time, get our stock. Bit of vegetable | :27:00. | :27:04. | |
stock. We'll get this boiling. Get this nice and hot. I'll add more | :27:05. | :27:11. | |
carrots as it cooks. Congratulations on your career first of all, I was | :27:12. | :27:16. | |
reading about you yesterday. For a career in acting, no formal | :27:17. | :27:18. | |
training, most actors that year, they've been to college, | :27:19. | :27:21. | |
university, acting schools, you never did that. It occurred to me I | :27:22. | :27:26. | |
wanted to be an actor late on in my life, like, usually with actors it's | :27:27. | :27:31. | |
a vocation, they've know what they wanted you since they were born. It | :27:32. | :27:34. | |
didn't occur to me until I was in my late teens, early 20s. I couldn't | :27:35. | :27:39. | |
stand the idea of going back to school so I went out on the stand-up | :27:40. | :27:42. | |
circuit, did the cabaret circuit for years, that was my training. That | :27:43. | :27:47. | |
interested, you have a story about Birmingham, didn't they produce one | :27:48. | :27:52. | |
of your worst comedy gigs? With stand-up you have to go through the | :27:53. | :27:55. | |
bad gigs, I had many, believe me, but the one that sticks out was in | :27:56. | :27:59. | |
Birmingham. Where a tough crowd, you know. It involved food as well, the | :28:00. | :28:04. | |
app just before me on the bill was doing some sort of... He was an | :28:05. | :28:09. | |
illusionist doing a gross illusion where he pulled out organs from his | :28:10. | :28:14. | |
body. If you still around? I don't know. -- is he still around. There | :28:15. | :28:21. | |
were bits of raw liver around the venue, people started to throw raw | :28:22. | :28:28. | |
liver. I've always been a big fan of offal, but... I've got a piece of | :28:29. | :28:34. | |
liver in my pocket right now. It's tripping down the side of my leg. | :28:35. | :28:39. | |
These are the crab beignets, it's basically like choux pastry. We're | :28:40. | :28:48. | |
going to add the paprika and crab meat. In here we add eggs, just like | :28:49. | :28:55. | |
choux pastry but with the addition of crab and paprika as well. From a | :28:56. | :29:02. | |
muddy, you then ended up in The Office. -- from comedy. The original | :29:03. | :29:08. | |
part for you was not for somebody like you. Apparently I've heard | :29:09. | :29:13. | |
Ricky and Stephen say they wrote the part of Gareth for a much more | :29:14. | :29:18. | |
Camacho kind of guy. You know, an Army guard. -- much more natural | :29:19. | :29:28. | |
score macho. I did my audition and they went for somebody not so macho. | :29:29. | :29:34. | |
To then do something like Pirates of the Caribbean, you then become a | :29:35. | :29:36. | |
global name. That's Hollywood, what was that like to mark that | :29:37. | :29:39. | |
transition was almost instant. I did the first Pirates of the | :29:40. | :29:50. | |
Caribbean in between the two seasons of the Office. From a low-budget TV | :29:51. | :29:56. | |
thing to this massive blockbuster, it was an incredible experience. And | :29:57. | :30:00. | |
nowadays, you are busy doing so many different bits and pieces. When you | :30:01. | :30:03. | |
were a kid, you wanted to be a graphic designer but you are | :30:04. | :30:07. | |
involved in illustration for kids books? Yes, I have written some | :30:08. | :30:14. | |
short children's novels that I have illustrated. In my career, lots of | :30:15. | :30:18. | |
doors have opened and I find myself in a position to be able to write a | :30:19. | :30:24. | |
children's book. And it is great. And you are putting pen to paper, | :30:25. | :30:30. | |
series two. Like Detectorists. It is my baby. We made the first series | :30:31. | :30:43. | |
last year and it won two BAFTAs. The second series is going out and we | :30:44. | :30:47. | |
are three episode into it and it is going down very well. On the premise | :30:48. | :30:52. | |
is that it is based on that as a hobby but without taking the Mickey | :30:53. | :30:56. | |
out of it? Metal detecting, yes. It is about these middle-aged guys, me | :30:57. | :31:00. | |
and Toby Jones, and they just happen to share this hobby of metal | :31:01. | :31:07. | |
detecting. And it could easily have been bird-watching or fishing or | :31:08. | :31:11. | |
another of those lonely hobbies, but I just settled on metal detecting. | :31:12. | :31:17. | |
Is it something you are into? It is quite fascinating. I was reading | :31:18. | :31:22. | |
about you, your dad got into it, collecting coins, and you thought, | :31:23. | :31:26. | |
why is he doing that? And then recently I came to realise what it | :31:27. | :31:32. | |
is. I can't put my finger on it but now I am a coin collector as well. | :31:33. | :31:37. | |
It is an age thing. I was not into metal detecting but I have since | :31:38. | :31:41. | |
become fascinated by it. I am interested in the people that go out | :31:42. | :31:44. | |
and spend lonely weekends staring at the ground, trudging up and down | :31:45. | :31:47. | |
fields, hoping to find something from the past. They are fascinating | :31:48. | :31:54. | |
bunch. There is the little crab. That is the choux pastry. And rather | :31:55. | :32:00. | |
than putting it in the oven, like you would with normal choux pastry, | :32:01. | :32:07. | |
the new deep fry it. -- you deep fry it. This is safer than Glynn | :32:08. | :32:13. | |
Purnell's. I feel that sometimes you need an element of danger. I'm glad | :32:14. | :32:19. | |
you do. This is going to pop in there and we will deep fry it. This | :32:20. | :32:24. | |
will take a couple of minutes. And I will take the soup and we will blitz | :32:25. | :32:28. | |
sets. Of all the things you have done, what do you enjoy most? It | :32:29. | :32:32. | |
seems that this, because it is your baby, it is very personal. I have | :32:33. | :32:39. | |
had such a fortunate time in my career. Things have just slotted in. | :32:40. | :32:43. | |
But I have been always aware that it could end at any moment. So the | :32:44. | :32:49. | |
Detectorists was an exercise in creating something from scratch, and | :32:50. | :32:54. | |
I had intended to do it for years. But apart from Detectorists, theatre | :32:55. | :33:00. | |
work has been the most fulfilling. A lot of people don't know that you | :33:01. | :33:05. | |
did check off, and in the West End, but that is still your passion, even | :33:06. | :33:09. | |
though you are an untrained actor? I feel like I'm coming to theatre late | :33:10. | :33:13. | |
because of my odd way of getting in, through the cabaret circuit. Because | :33:14. | :33:18. | |
I did not train at drama school, I feel like I am missing the knowledge | :33:19. | :33:25. | |
of theatre, plays and playwrights. I'm only now learning that. It is | :33:26. | :33:29. | |
like it is still a learning curve for you? Absolutely. We're just | :33:30. | :33:36. | |
going to blitz the soup. That has everything in it. If you need to | :33:37. | :33:49. | |
take the soup down, you can add some cream. We're going to add some | :33:50. | :33:56. | |
butter, just a touch, and the beignet is now done. We will put | :33:57. | :34:05. | |
them out. Black pepper in here. Turn this off and then that is your nice | :34:06. | :34:14. | |
little crab and coriander soup. If people want to tune into this, we | :34:15. | :34:18. | |
are about two shows into the new series? The third episode went out | :34:19. | :34:25. | |
on Thursday. Yes. It is all on iPlayer for people to catch up. On | :34:26. | :34:38. | |
BBC Four. I will seize on this, -- season this, and I think soup | :34:39. | :34:43. | |
requires more salt than you think. Could you put cumin in? I have done, | :34:44. | :34:50. | |
boss. You're clearly not watching this point. This has just been left, | :34:51. | :34:57. | |
this one. But we have a nice little soup, like that. Because Glynn has a | :34:58. | :35:07. | |
fancy Michelin star, I thought I would take a little bit of cream and | :35:08. | :35:13. | |
do that. Like that. And then a touch of oil. A tiny bit of oil. A little | :35:14. | :35:27. | |
bit of rapeseed. And no banana. No banana. And now we have these nice | :35:28. | :35:32. | |
crowd beignets, and then a little coriander. -- crab beignets. The | :35:33. | :35:41. | |
coriander goes into the soup as well. And there we have it. Crab and | :35:42. | :35:46. | |
coriander soup in seven and a half minutes. That's all right. Amazing. | :35:47. | :35:53. | |
Amazing. At? -- happy. Yes. So what will I be making for | :35:54. | :36:02. | |
Mackenzie at the end of the show? It could be his food heaven, | :36:03. | :36:06. | |
lobster. The lobster is used to fill | :36:07. | :36:07. | |
tortellini I'll serve it in a sauce made | :36:08. | :36:09. | |
from stock, brandy, cream, herbs, It's topped with chopped, tomato, | :36:10. | :36:13. | |
chives and samphire. Or it could be food hell, a classic | :36:14. | :36:16. | |
fruit pudding, in this case a It's steamed for a couple of hours | :36:17. | :36:19. | |
and served with plenty of custard As usual, it's down to the guests | :36:20. | :36:28. | |
in the studio and a few of our viewers to decide, and you can see | :36:29. | :36:33. | |
the result at the end of the show. Right, let's get a recipe from Mary | :36:34. | :36:36. | |
Berry and today it's one of her all-time favourite creations. | :36:37. | :36:40. | |
A ginger and orange poussin. This really is one | :36:41. | :36:55. | |
of my great family recipes. My mother thought it was good, | :36:56. | :36:57. | |
so it must be good. I'm going to start off by making the | :36:58. | :37:06. | |
marinade. I'm going to marinade this overnight, ideally. First of all, I | :37:07. | :37:14. | |
will put in the orange juice. Then I will add four tablespoons of soy | :37:15. | :37:18. | |
sauce. About an inch of grated ginger. Three cloves of garlic. A | :37:19. | :37:26. | |
teaspoon each of chopped thyme and sage. All that remains is a little | :37:27. | :37:31. | |
bit of salt and two tablespoons sunflower oil. So that is the | :37:32. | :37:38. | |
marinade is done. And now to the chicken. I'm going to snatch caught | :37:39. | :37:45. | |
them, which means that you flatten them out and then you get a lovely, | :37:46. | :37:48. | |
crisp outside to it. Get a pair of sharp scissors | :37:49. | :37:57. | |
and then just cut either side You can always use | :37:58. | :38:14. | |
the actual bone for stock. I think they are | :38:15. | :38:16. | |
delicious young birds. They take on a great flavour | :38:17. | :38:21. | |
from this sauce. Then I'm going to spatchcock | :38:22. | :38:23. | |
the chicken. So, with the back of your hand, | :38:24. | :38:25. | |
just press that down and take And you have your chicken already | :38:26. | :38:28. | |
spatchcocked, didn't take a moment. So, | :38:29. | :38:36. | |
put the poussin into the marinade. The good thing about doing it | :38:37. | :38:38. | |
in a bag if you don't have a bowl to And also putting it | :38:39. | :38:42. | |
in the marinade like that means that There it is, | :38:43. | :38:51. | |
getting that wonderful flavour. Now, leave this to marinade | :38:52. | :39:00. | |
ideally for 24 hours. It smells of herbs, garlic, | :39:01. | :39:03. | |
definitely. My secret to get a nice shine | :39:04. | :39:17. | |
on the top of the chicken is to That just helps it to get | :39:18. | :39:21. | |
a nice colour on top. Into the oven at about 180 degrees | :39:22. | :39:25. | |
fan, until it has a nice colour. To make a nice rich source, add one | :39:26. | :39:36. | |
rounded tablespoon of cornflour to And pour it over the top | :39:37. | :39:52. | |
of the chicken. Pop it back in the oven | :39:53. | :39:55. | |
for 15 minutes. Which will go beautifully with | :39:56. | :40:17. | |
my new potatoes. Now you can see that is very, very | :40:18. | :40:27. | |
succulent, no sign of any pinkness, So, there you have it, that sauce | :40:28. | :40:31. | |
and the poussin go so well with new potatoes, when you squash the | :40:32. | :40:53. | |
new potatoes down into the sauce. I love the new season's crop. But in | :40:54. | :41:02. | |
autumn, there is always a glut of fruit and vegetables. One of my | :41:03. | :41:06. | |
favourite ways to preserve them is to make a delicious chutney. I have | :41:07. | :41:16. | |
got a lot of tomatoes here, and you know when they get a bit overripe, | :41:17. | :41:22. | |
they are perfect for chutney. First, Blanche, skin and chop 900 grams of | :41:23. | :41:30. | |
tomatoes. But that in the tomatoes, because that adds moisture. Then I | :41:31. | :41:36. | |
had pepper among bruschetta, aubergine and four cloves of garlic. | :41:37. | :41:43. | |
You can add any vegetable as long as the weight comes up to two and a | :41:44. | :41:50. | |
half kilos. Now to the ginger. I use this a lot in recipes and I love it. | :41:51. | :41:57. | |
That's it. Looking around, what else do I have to add. Chilli. You may | :41:58. | :42:04. | |
get as hot as you want to. I am adding one fair sized chilli. All of | :42:05. | :42:11. | |
the veggies are in there. I'm just starting it on a low heat. You will | :42:12. | :42:17. | |
need to leave this simmering for about an hour. Just give it an | :42:18. | :42:30. | |
occasional stirrer. -- stir. This should be ready. Look at the | :42:31. | :42:35. | |
wonderful colours coming through. It is beginning to look like chutney. | :42:36. | :42:41. | |
Now it is time to add spices and seasonings that make it special. One | :42:42. | :42:46. | |
tablespoon paprika, a tablespoon of salt, and some pepper, to your | :42:47. | :42:52. | |
liking. And then I'm going to use some crushed mustard seed. It will | :42:53. | :42:59. | |
make it really piquant. In that goes. Then add 300 millilitres of | :43:00. | :43:08. | |
distilled malt vinegar and 350 grams of granulated sugar. All of the | :43:09. | :43:15. | |
ingredients are in there. Give it a stirrer, and if that smells a bit | :43:16. | :43:20. | |
like a pickle factory, I love it. It reminds me that I'm going to get a | :43:21. | :43:26. | |
lovely chutney in the end. Once the sugar has dissolved, turn up the | :43:27. | :43:34. | |
heat and bring it to the boil. While it is reducing, take care it doesn't | :43:35. | :43:42. | |
catch on the bottom of the pan. Right, it's got to the right | :43:43. | :43:47. | |
consistency, there is no one knee liquid in the bottom, so I'm going | :43:48. | :43:50. | |
to turn the heat off. That looks really good. You see, that is | :43:51. | :43:58. | |
chutney consistency. So here I've got a selection of sterilised jars. | :43:59. | :44:08. | |
Just dollop that in. That's it. Push the chutney down, make sure you | :44:09. | :44:17. | |
don't have any air bubbles in it. Chutney will keep two years | :44:18. | :44:22. | |
providing you got a good seal on the top band once open, keep it in the | :44:23. | :44:26. | |
fridge. I put it in the fridge because then it's always to hand. We | :44:27. | :44:28. | |
eat a lot of chutney. We learn something new about Mary | :44:29. | :44:33. | |
every week! And Maryland. It's all about Mary, | :44:34. | :44:38. | |
chef. Still to come this morning | :44:39. | :44:42. | |
on Saturday Kitchen Live. Antonio Carluccio is cooking for | :44:43. | :44:44. | |
some very important people today. He's using a Sicilian Countess's | :44:45. | :44:47. | |
kitchen to prepare a meal of tuna with salmoriglio sauce | :44:48. | :44:49. | |
and courgettes to serve to We may be on eggs-tra early today | :44:50. | :44:51. | |
but that doesn't mean Kim and Glynn get to eggs-cape the demands of the | :44:52. | :44:56. | |
Saturday Kitchen omelette challenge. It's alarming how few chefs are able | :44:57. | :45:05. | |
to make a simple three egg omelette under pressure | :45:06. | :45:08. | |
so let this be a wake-up call for Glynn and Kim that I won't eggs-cept | :45:09. | :45:10. | |
any sub-standard results even though And will Mackenzie be facing | :45:11. | :45:13. | |
food heaven, lobster tortellini. Or food hell, | :45:14. | :45:29. | |
a steamed apple sponge and custard? You can see what he ends up with | :45:30. | :45:31. | |
at the end of the show. Right, cooking next is a woman | :45:32. | :45:35. | |
currently running the kitchens at the Savoy Grill in London, the | :45:36. | :45:38. | |
former home of a certain Auguste Escoffier no less! | :45:39. | :45:41. | |
It's Kim Woodward. If you don't know who he is, Google | :45:42. | :45:46. | |
him. Congratulations on the job. The | :45:47. | :45:55. | |
first woman chef cooking there in 126 years it's been running. | :45:56. | :46:01. | |
Correct. Amazing responsibility. It's time for a woman to take over. | :46:02. | :46:05. | |
I'll be doing a wild sea bass en pappilotte, | :46:06. | :46:09. | |
I'll be doing a wild sea bass en pumpkin, the vegetables and | :46:10. | :46:13. | |
Clementine hollandaise and fresh vegetables. First you were doing the | :46:14. | :46:20. | |
en pappilotte. I want pumpkin diced, doing a reduction for the | :46:21. | :46:28. | |
hollandaise. The place itself, the Savoy Grill, hugely famous. This | :46:29. | :46:34. | |
restaurant, for a chef probably one of the most famous restaurants. | :46:35. | :46:39. | |
Obviously we look at it as the most iconic in London, and for us it | :46:40. | :46:46. | |
about people going there for great celebrations, it's about the theatre | :46:47. | :46:50. | |
we can deliver for the customer experience, so... We do the | :46:51. | :46:59. | |
table-side, carving at the table, beef Wellington, Chateaubriand, | :47:00. | :47:04. | |
Dover sole. The from Bay, crepe Suzette. Lots of the classic dishes | :47:05. | :47:09. | |
were invented there. The Arnold Bennett omelette. Peach Mall but, | :47:10. | :47:17. | |
all the classics. You can't change those dishes, have to leave them | :47:18. | :47:20. | |
traditional, but you can add your own influences elsewhere? What I'm | :47:21. | :47:25. | |
doing is keeping a lot of the classics, then doing a nice modern | :47:26. | :47:28. | |
interpretation of them, bringing them more up-to-date. We'll lose | :47:29. | :47:35. | |
this out the way. This is king, you could use a wash for this. That's | :47:36. | :47:41. | |
fantastic. -- that's pumpkin, you could use squash. This is the en | :47:42. | :47:53. | |
pappilotte bit. Yeah. I'll chop the shallot for the muscles. Juice, | :47:54. | :48:02. | |
white wine and vinegar as well. You mentioned at the table you do a lot | :48:03. | :48:07. | |
of the philistine of fish at the table, he waited us that, it's the | :48:08. | :48:14. | |
theatre. -- the fill it in. Richie McCaw | :48:15. | :48:18. | |
the theatre is what makes the Savoy Grill. The bit you will be doing is | :48:19. | :48:25. | |
the bit I'm putting in the oven now. We have some oil here, this is the | :48:26. | :48:33. | |
fish. That's right. Unusual doing this in hot oil. It's a great way | :48:34. | :48:38. | |
for the whole bag... It's all about presentation, when you are in the | :48:39. | :48:41. | |
dining room you want to field the wow factor, this is what is going to | :48:42. | :48:50. | |
happen. -- you want to feel. This is going to cook about four and a half | :48:51. | :48:55. | |
minutes roughly. One of today's recipes including this one are on | :48:56. | :49:02. | |
the website. -- all of today. What I'm putting in the bag is -, a muddy | :49:03. | :49:11. | |
macro, little bit of fresh -, the pumpkin filling in right now and the | :49:12. | :49:16. | |
zest of the Clementine. Is this on the menu? Sea bass en pappilotte is | :49:17. | :49:23. | |
on the menu. It's about changing with the seasons. This is going on | :49:24. | :49:28. | |
next week. What about yourself, how did you end up at the Savoy? Where | :49:29. | :49:33. | |
does your career come from? I've been cooking about 18 years now. For | :49:34. | :49:39. | |
me it was always a big passion to, you know... Cooking. When I joined | :49:40. | :49:46. | |
the Gordon Ramsay group, I've been there over nine years now, so I've | :49:47. | :49:52. | |
been working around the restaurants, it's about developing myself as a | :49:53. | :49:56. | |
chef. The Savoy has always been my favourite, I was there in 2010. It's | :49:57. | :50:02. | |
iconic, isn't it? It is, beautiful room. What's happening here? This is | :50:03. | :50:09. | |
what I'm creating, the bag, folding around the edges of the paper, I'm | :50:10. | :50:13. | |
going to put a little bit of fish stocks in there. Then you want some | :50:14. | :50:23. | |
white wine and shall lots. For the -, yes. I'm going to fold this up. | :50:24. | :50:37. | |
-- for the mussels. I need a steeper, there was one here earlier. | :50:38. | :50:44. | |
What is that? That said, James, give him a warning. It wasn't me! It | :50:45. | :50:51. | |
wasn't me either. For fans of The Office, they'll get it. We're going | :50:52. | :50:57. | |
to put a stable in the edge to hold it. Thank you very much. Can he have | :50:58. | :51:04. | |
a spoon? I'll dig it out for you. Mussels on. Next I will start | :51:05. | :51:10. | |
cracking the eggs for the hollandaise. It's a fantastic dish | :51:11. | :51:15. | |
you can make and keep in the fridge if you are doing a dinner party. You | :51:16. | :51:20. | |
can do it the day before. You can use a whole baked fish as well, | :51:21. | :51:30. | |
it'll be a nice addition. Mmm! Is this going down as one of the dishes | :51:31. | :51:36. | |
of the day? Have we got a wine to go with that? This is the hollandaise. | :51:37. | :51:46. | |
Yes. That's fine. We're using just egg yolks. Normally in hollandaise | :51:47. | :51:51. | |
you have a reduction of vinegar and bits and pieces, you have the | :51:52. | :51:57. | |
reduction of... Clementine with vinegar, to add an extra kick. | :51:58. | :52:03. | |
You've got the mussels opening up here. Perfect. A question on a | :52:04. | :52:09. | |
personal note, is this part of a staple diet, this jelly? | :52:10. | :52:13. | |
Sorry. I'll shut up. We've got the mussels here. There we go. If you | :52:14. | :52:30. | |
can segment the Clementine. I'm finishing this off. You can explain | :52:31. | :52:36. | |
what's happening here. Whisk in the egg whites only over boiling water, | :52:37. | :52:41. | |
these are going to start doubling in size, going light and fluffy. -- egg | :52:42. | :52:50. | |
yolks. I'll fold in the reduction. This is the reduction, but you have | :52:51. | :52:54. | |
the cold one here, I'll move it to one side. Little bit of clarified | :52:55. | :52:58. | |
butter on, what that has had the milk removed. You have to do it | :52:59. | :53:05. | |
pretty fast, keep going. Otherwise you end up with a big mess. You | :53:06. | :53:10. | |
can't stop really. How many people in the kitchen at the Savoy? It | :53:11. | :53:16. | |
amazes me, these big hotels. A really big team of about 30-35 right | :53:17. | :53:21. | |
now. In the whole hotel it must be immense. The hotel must have about | :53:22. | :53:26. | |
500, but we're one part of it. We're in the hotel. I'll take the fish | :53:27. | :53:37. | |
out. You can see what happens... How good is that? You finish off this, | :53:38. | :53:45. | |
do you want me to finish that off? You can do this? Leave that to one | :53:46. | :53:56. | |
side. Kim, that goes into the rest room like that? To the customer? We | :53:57. | :54:01. | |
take it straight out so it's nice and big and we are looking for the | :54:02. | :54:04. | |
aroma light-year that's going to infuse into the whole restaurant, | :54:05. | :54:09. | |
that is what, for us, it's all about, the theatre. You can smell it | :54:10. | :54:15. | |
from here, smells amazing. I'm burning my other hand, to be honest. | :54:16. | :54:21. | |
Going to turn this off. Right, this is the old hollandaise. There is a | :54:22. | :54:31. | |
classic one, is it blood oranges? It is, you finish it off with a | :54:32. | :54:39. | |
julienne of the skin as well. Then we want to slacken this town with | :54:40. | :54:50. | |
his reduction. -- slacken this down. Mussels, nice and beautiful right | :54:51. | :54:59. | |
now, in season. There we go... You want to add bits and pieces to this, | :55:00. | :55:05. | |
I'll let you add. Into this I'm going to put a bit of the fresh | :55:06. | :55:14. | |
Clementine, bit of parsley and dill. That's it, just like that? It's so | :55:15. | :55:19. | |
fresh and nice and simple. I'll add a little bit of Tabasco for kick. | :55:20. | :55:26. | |
You've got the sweet, bit of spice, this elevates the dish a lot. There | :55:27. | :55:37. | |
we go. Give us the name of this dish. It is wild sea bass en | :55:38. | :55:43. | |
pappilotte, pumpkin, mussels and Clementine hollandaise. I'll carry | :55:44. | :55:48. | |
it over. It's got fruit in it, you might not | :55:49. | :56:00. | |
want to. They don't read the brief, these lot. The fish is so delicate. | :56:01. | :56:06. | |
Absolutely, it needs to be something as beautiful as this sea bass, | :56:07. | :56:14. | |
stunning. Five minutes cooking time. It's that quick. That is amazing, | :56:15. | :56:20. | |
yeah, that is... It's great, isn't it? | :56:21. | :56:22. | |
Right, let's head back to Farnham in Surrey to see what our | :56:23. | :56:25. | |
wine expert, Susie Barrie has chosen to go with Kim's brilliant bass. | :56:26. | :56:46. | |
Kim's sea bass en pappilotte is an elegant, classic recipe, seating a | :56:47. | :56:53. | |
very refined style of wine. I'm talking quite wine, Chablis springs | :56:54. | :56:58. | |
to mind, something like this would be great. It's a good value | :56:59. | :57:02. | |
alternative to its pricey neighbour. The seasonal twist of Clementine in | :57:03. | :57:07. | |
the hollandaise is leading me towards a more and more aromatic | :57:08. | :57:15. | |
style of wine. I've chosen this beautifully fresh in Albarino from | :57:16. | :57:21. | |
north-west Spain. Recipes like him's make my job easy because it's | :57:22. | :57:25. | |
incredibly versatile when it comes to wine, you just need to be careful | :57:26. | :57:29. | |
to choose something fresh and delicate enough not to overpower the | :57:30. | :57:34. | |
subtlety of the dish. That smells so exotic and peachy and herbal. The | :57:35. | :57:41. | |
most important thing about this wine is that it's like enough to allow | :57:42. | :57:45. | |
the flavour of the sea bass to shine through. There is an underlying | :57:46. | :57:50. | |
herbal note that I is in with the earthiness of the dill. Acidity cuts | :57:51. | :57:57. | |
to the buttery hollandaise and hints of orange and peach. The work | :57:58. | :58:01. | |
perfectly with the flavour of Clementine and pumpkin. This is a | :58:02. | :58:09. | |
wine made for dishes like yours. I hope you enjoy the two together as | :58:10. | :58:11. | |
much as This is fantastic. Really nice, nice | :58:12. | :58:21. | |
and fresh. For me, the fruitiness of the wine and acidity with the spice | :58:22. | :58:26. | |
of the Tabasco, brilliant. Happy with that? Everything Susan said, | :58:27. | :58:28. | |
delicious. It's time now to see what Si | :58:29. | :58:29. | |
and Dave, the Hairy Bikers, There's rabbit on the menu today, | :58:30. | :58:32. | |
cooked with prunes and brandy. In our Best of British kitchen, we | :58:33. | :58:50. | |
are going to tell you how to rustle up a simple version of cream and | :58:51. | :58:57. | |
brandy. An absolute British gem and that provides the best of British. | :58:58. | :59:11. | |
We are cooking rabbits with prunes. But the prunes in a pan with six | :59:12. | :59:23. | |
tablespoons of brandy. Three, four, five, six. And then we leave the | :59:24. | :59:30. | |
prunes to macerate in brandy. I'm going to put oil into the pan and | :59:31. | :59:33. | |
bring it to temperature. I will seize on the rabbit on both sides. | :59:34. | :59:40. | |
Carefully flambe the prunes. It smells like flesh to me. I think the | :59:41. | :59:49. | |
kitchen is starting to really burn. Just leave those to soak until the | :59:50. | :59:55. | |
end of the dish. Fridays off in batches, don't crowd the pan. If you | :59:56. | :59:59. | |
overcrowd the pan, they will not thrive. That is what we are after. | :00:00. | :00:04. | |
That is the saddle, Babbitt. That is beautiful. And we're just going to | :00:05. | :00:10. | |
put a little bit of colour on. This is a humble dish made good. Have you | :00:11. | :00:22. | |
read Watership Down? Rabbits have always featured in literature. | :00:23. | :00:30. | |
Watership Down, what Barney. Mike thumper and Bambi. -- Bugs Bunny. | :00:31. | :00:39. | |
You can do this dish with two size purpose. Next, fry the bacon. What | :00:40. | :00:50. | |
we want to do with the bacon, we wanted to be nice and crisp, not | :00:51. | :00:56. | |
very crisp but we want the fat to be quite crispy. So can you see what we | :00:57. | :01:05. | |
have got? It is not crispy bits, it is just golden. The fried bacon | :01:06. | :01:11. | |
joins the rabbit in the casserole. Add the show arts to the pan. -- and | :01:12. | :01:22. | |
the shallots. I have caught them long ways, to add a touch of class. | :01:23. | :01:32. | |
Add flour to the onions. We could use of white wine about to make it | :01:33. | :01:39. | |
more British, we're using cider. And this is 300 millilitres of cider. | :01:40. | :01:51. | |
We've got some stock year. It is like jelly. What a wonderful smell. | :01:52. | :01:57. | |
And we add one tablespoon of Dijon mustard. And two teaspoons of | :01:58. | :02:09. | |
wholegrain mustard. Beautiful. And a little bunch of thyme, tied | :02:10. | :02:13. | |
together. Obviously, we will check this out before service. Andy bay | :02:14. | :02:30. | |
leaf. -- and a bay leaf. I know it is a strange convention but when you | :02:31. | :02:34. | |
put the flour on top of sauteed onions, and it goes thick, all that | :02:35. | :02:39. | |
is doing is courting the onions in flour. Cut the flour off the bit, | :02:40. | :02:44. | |
and then as soon as you add liquid, look what happens, it just thickens, | :02:45. | :02:47. | |
and there is no lumps or any problem. It is just lovely. And we | :02:48. | :02:53. | |
will add more liquid so don't worry, it will not be that thick | :02:54. | :03:09. | |
when it is done. Beautiful. And top this up with the remaining stock. | :03:10. | :03:15. | |
You want to cover this with a cartouche. That is a sheet of | :03:16. | :03:22. | |
grease-proof paper cut to cover the dish. It stops it drying out too | :03:23. | :03:29. | |
quickly. But the lid on an place that in a preheated oven at 160 | :03:30. | :03:36. | |
Celsius for about two hours. If you leave it in for two hours, it will | :03:37. | :03:46. | |
not hurt. Rabbits. At one time, there was not a market or butchers | :03:47. | :03:50. | |
shop in Britain that would not be overflowing with fresh, fantastic | :03:51. | :03:57. | |
produce during the game season. Rabbit, a cheap and readily | :03:58. | :04:02. | |
available meat, was rarely off the menu in the post-war period. But | :04:03. | :04:06. | |
when myxomatosis arrived in Britain, over 95% of the rabbit population | :04:07. | :04:10. | |
was wiped out and rabbits quickly fell off the menu. But now for | :04:11. | :04:15. | |
Michelin restaurants and small country cottages, there is a rabbit | :04:16. | :04:19. | |
revival. And if you are happy to give it a try, it is a rewarding and | :04:20. | :04:22. | |
flavoursome change from the ordinary. I think by now that is a | :04:23. | :04:35. | |
very hot crossed bunny. Dear me. Let's remove the cartouche. Nice. | :04:36. | :04:47. | |
These are the prunes, in brandy. We will just light the gas under this. | :04:48. | :04:54. | |
I will heed those through, and add the cream. Give that a little | :04:55. | :05:03. | |
stirrer. And as soon as that has come to temperature, we conserve. | :05:04. | :05:17. | |
Check for seasoning. I have some cabbage and some dolphin wires | :05:18. | :05:26. | |
potatoes. So there we have it, a delicious, simple dish, definitely | :05:27. | :05:36. | |
worth rabbiting on about. -- dauphinoise potatoes. | :05:37. | :05:47. | |
Great stuff, boys, and there'll be more from Si and Dave next week. | :05:48. | :05:51. | |
Right, it's time to answer a few of your foodie questions. | :05:52. | :05:53. | |
Each caller will also help us decide what Mackenzie will be eating | :05:54. | :05:56. | |
I have a joint of beef brisket and are usually cook it with carrots and | :05:57. | :06:09. | |
onions, but I was wondering whether the chefs could give me an idea of | :06:10. | :06:13. | |
how to spice up Sunday lunch and do something a bit different. I have | :06:14. | :06:20. | |
not got the solution for Sunday, but if you brighten it for three days | :06:21. | :06:28. | |
with some mace and some peppers, and then braise it, chop the meat and | :06:29. | :06:31. | |
put the fat back into it, you can make your own corned beef. And it is | :06:32. | :06:38. | |
so simple. Or you could do a run down or something like that. And | :06:39. | :06:45. | |
then shred it all up, and cook it as chunks. That would be nice. | :06:46. | :06:47. | |
So which dish would you like to see - heaven or hell? | :06:48. | :06:51. | |
I am a massive fan of Mackenzie, and his series, so it has to be heaven. | :06:52. | :07:02. | |
Cheers, Chris. Can I ask if I could possibly have a signed photo from | :07:03. | :07:11. | |
Mackenzie, please? You can. Can he? We will talk about it. | :07:12. | :07:15. | |
You've been tweeting the show all morning and Mackenzie | :07:16. | :07:17. | |
you've got a couple to read out for us haven't you? | :07:18. | :07:21. | |
Sean Brown says, with Christmas approaching, what is the best way to | :07:22. | :07:28. | |
cook sprouts? You're not a fan. My personal tip would be to shred them | :07:29. | :07:32. | |
and then put them in a pan with some butter, water, you create an | :07:33. | :07:35. | |
emulsion, and then add the sprouts, and some crispy bacon, but then also | :07:36. | :07:41. | |
chestnuts. This time of year, you can buy them in a can. Basically, | :07:42. | :07:48. | |
they are in a bag. And you can slice them and add them to it. Plenty of | :07:49. | :07:53. | |
black pepper as well. But don't overcook them. My suggestion would | :07:54. | :07:59. | |
be to shred them up and fry them in a pan. Have you got another one? | :08:00. | :08:05. | |
Yes. Can someone explain why puzzle over cracks and sinks? What have I | :08:06. | :08:10. | |
done wrong? Pavlova is all about eggs, egg white, stiffening it. Once | :08:11. | :08:22. | |
you are piping it, you have to pipe the Pavlova and let it rest before | :08:23. | :08:26. | |
putting it into the oven. If you put it in straightaway, it will collapse | :08:27. | :08:30. | |
straightaway. It is about resting it, getting a crack on the outside. | :08:31. | :08:34. | |
And use castor sugar, not granulated. And also a tiny splash | :08:35. | :08:42. | |
of vinegar and salt. Leslie from Cumbria. You? What is your question? | :08:43. | :08:49. | |
I would like a recipe for pigs cheek. Pigs cheeks, sage, cider, | :08:50. | :09:01. | |
apple, braise them down for some hours, one or two. A bit of chicken | :09:02. | :09:09. | |
stock, they all, garlic, and it is beautiful. -- Villon. If you want to | :09:10. | :09:18. | |
use it as a sauce, that will thicken it. What dish would you like to see? | :09:19. | :09:22. | |
I am very sorry for Mackenzie but it has got to be food hell. I don't | :09:23. | :09:29. | |
expect him to be sending me a signed photograph! Not after that! He seems | :09:30. | :09:42. | |
to enjoy the bitter banana. The NASA from Suffolk, what is your question? | :09:43. | :09:47. | |
I don't want to waste my egg whites, but are there any changes I can make | :09:48. | :09:56. | |
with the whites but no yolks? Normally you would go and make him | :09:57. | :10:02. | |
around but if you mix it with rock salt, and Lake carrots or celeriac | :10:03. | :10:05. | |
or a root vegetable, cover them with egg whites and bake them, you get a | :10:06. | :10:12. | |
beautiful baked vegetable. It is a dish that we don't often make, just | :10:13. | :10:18. | |
vegetables in the pan with beef, and then you put egg white spirit and | :10:19. | :10:21. | |
bring it to the boil, and the egg whites clarify it. Two dishes. What | :10:22. | :10:25. | |
would you like to see, heaven or hell? I don't like vegetables so | :10:26. | :10:33. | |
hell, please. Time for the omelette challenge. Glynn, you are now in | :10:34. | :10:46. | |
11th position. Kim, who would you like to beat? Glynn. I you're ready? | :10:47. | :10:50. | |
Ago. -- are you ready. That was seriously quick. Have you | :10:51. | :11:16. | |
been practising? Of course she has been practising! You have been | :11:17. | :11:23. | |
practising to eat that. There you go. Now. At the Savoy, they do an | :11:24. | :11:38. | |
omelette that has been around for years. Wright, Kim, you wanted to | :11:39. | :11:54. | |
beat Glynn. I did. You beat him. Seconds. But war you faster, Glynn? | :11:55. | :12:04. | |
I have been cruising around saying I am in the pan. Instead of cruising | :12:05. | :12:11. | |
around, take a photograph of yourself. We have got this one. You | :12:12. | :12:26. | |
wanted to beat? Myself. And you did it in 19 seconds, which leaves you | :12:27. | :12:28. | |
there. Well done. So will Mackenzie get | :12:29. | :12:33. | |
his food heaven, lobster tortellini Or food hell, steamed apple and | :12:34. | :12:35. | |
golden syrup pudding with custard? Our chefs will make | :12:36. | :12:39. | |
their choices whilst we head to Sicily for another feast of Italian | :12:40. | :12:41. | |
food from Antonio Carluccio. He's cooking for some very important | :12:42. | :12:43. | |
diners today but first he's taken Contemplating a temple, I am here | :12:44. | :12:46. | |
in Segesta, near Calatafimi. And it's extraordinary to see | :12:47. | :13:01. | |
the civilisation of 2500 years ago. Palermo market, just look | :13:02. | :13:08. | |
at this incredible fresh food. The sort of place I dream about | :13:09. | :13:26. | |
at night. The most extraordinary thing in this | :13:27. | :13:28. | |
market, you receive the merchandise Not only fantastic fruit and veg, | :13:29. | :13:41. | |
but the fish! I'm spoiled for choice, | :13:42. | :13:58. | |
but to night I'm cooking a very special meal and I think I've | :13:59. | :14:22. | |
decided what will do the trick. So, my people to night | :14:23. | :14:25. | |
will be very happy. Many of us have a view | :14:26. | :14:35. | |
from novels like The Leopard of Not so here, | :14:36. | :14:38. | |
the immaculate home of this Contessa Can you imagine the proposal | :14:39. | :14:43. | |
of a 17th-century hand-blown I'm very proud to show you this, | :14:44. | :14:59. | |
which is the Sicilian speciality, In fact, you could use many other | :15:00. | :15:04. | |
fishes, like salmon or swordfish. Anything you can chop and cut | :15:05. | :15:15. | |
in a stake. With salmoriglio, which is made of | :15:16. | :15:17. | |
mint, wonderful mint, Capers, they are the salted ones | :15:18. | :15:24. | |
that I have removed the salt from. A little oregano, it's the wild | :15:25. | :15:35. | |
one that grows here on the hills. Naturally, the oil, the oil of | :15:36. | :15:38. | |
our host here, because they produce Now, I start with | :15:39. | :15:48. | |
putting this garlic in. Now the mint and the parsley | :15:49. | :15:57. | |
and the Capers. Then we add just a little pinch of | :15:58. | :16:04. | |
oregano because it's very strong. And naturally the rind of the | :16:05. | :16:22. | |
Sicilian lemon, which are powerful. And I put the oil, which will | :16:23. | :16:24. | |
make the wonderful mixture. This dish, you can do it at home, | :16:25. | :16:34. | |
because all the ingredients are Now, I salted them a little bit, | :16:35. | :16:37. | |
now comes the salmoriglio, I want to put the correction | :16:38. | :16:41. | |
as well. And now it comes my decoration, | :16:42. | :16:49. | |
which is very Arabic, this one. They give a nutty | :16:50. | :16:54. | |
and resinous flavour. They smell fantastic, | :16:55. | :17:05. | |
a very intensive smell. With the hope that a lovely | :17:06. | :17:12. | |
little crusty mess comes on top. With the hope that a lovely | :17:13. | :17:28. | |
little crustiness comes on top. And then they are ready | :17:29. | :17:30. | |
for the oven. The side dish is made | :17:31. | :17:40. | |
from these courgette, This is a courgette I found | :17:41. | :17:42. | |
this morning on the market. Its cut coarsely, practically, | :17:43. | :17:50. | |
in little chunks like that. Then we have here the garlic, basil, | :17:51. | :17:52. | |
tomatoes, courgette, a little bit Wait just a little bit, | :17:53. | :18:00. | |
the pan is very hot. It shouldn't become brown, | :18:01. | :18:10. | |
it should remain still a bit pale. Judging by all the comments, | :18:11. | :18:23. | |
I think they like it. Right, it's time to find out | :18:24. | :19:38. | |
whether Mackenzie is facing food Food heaven would be lobster, fruit | :19:39. | :19:40. | |
hell would be a fruit pudding. Our chefs had the casting vote. You | :19:41. | :20:03. | |
wanted to choose lobster, didn't you? Yes. Is Glynn eight lobster or | :20:04. | :20:13. | |
pudding man? We've had too much fruit today, let's have lobster. | :20:14. | :20:18. | |
We're going to get the sauce on. I will give Hussey the lobster to | :20:19. | :20:25. | |
prepare. First, the sauce. Using the shells left over. Quite an unusual | :20:26. | :20:30. | |
thing, we use everything you would normally throw away, like the shell. | :20:31. | :20:35. | |
We will use the entire lot. Little bit of garlic, some onions. Then we | :20:36. | :20:48. | |
will grab some fresh thyme. If anybody is tuning in, you've missed | :20:49. | :20:52. | |
off the show, we are usually on at 10am. You have a new show. The | :20:53. | :20:57. | |
second series of Detectorists on BBC Four Thursday at 10pm, about a | :20:58. | :21:01. | |
couple of guys who do metal detecting. You've written it, | :21:02. | :21:06. | |
starred in it. And directed it as well. I'm keeping this away from | :21:07. | :21:14. | |
Glynn this time. Watch your eyebrows, chef. What it's like for | :21:15. | :21:21. | |
you to be a jack of all trades? It's been great, fat the most brilliant | :21:22. | :21:23. | |
couple of years, getting involved, doing it all. -- I've had the most | :21:24. | :21:31. | |
brilliant. Some tomato puree added to this. You normally throw these | :21:32. | :21:35. | |
away. You get amazing taste out of this stuff. Bit of puree, cook it | :21:36. | :21:40. | |
out with the shells. Then we add some stock. Then some double cream. | :21:41. | :21:48. | |
We'll make this into a nice little source. It more stock in this. Bring | :21:49. | :21:56. | |
it to the boil, cook it gently. The guys have the tortellini. We have | :21:57. | :22:04. | |
passed, 00 flower, semolina flower, mixed it. -- flour. I'm going to mix | :22:05. | :22:15. | |
that with some chives, little bit of seasoning. Outcome the tomatoes. | :22:16. | :22:30. | |
Into ice-cold water. Then out again. Kim has rolled the passed out and | :22:31. | :22:43. | |
cut it into discs. -- the pasta. We have a Christmas special on the 17th | :22:44. | :22:47. | |
December, a stand-alone episode, which is great. We've still got a | :22:48. | :22:52. | |
few days to film on that because we need some exteriors with no leaves | :22:53. | :22:57. | |
on the trees, winter exteriors. We are not wasting any of this, often | :22:58. | :23:01. | |
you throw away the seeds, the skins from the tomatoes when you do it, | :23:02. | :23:07. | |
but we're going to use it all. Basically chopped up the flesh, like | :23:08. | :23:14. | |
that, then overhear we take this entire lot and throw it in our | :23:15. | :23:19. | |
blender. You take the entire lot when it is hot and chuck the whole | :23:20. | :23:28. | |
lot in here. Yeah? Year, the whole lot. The shells? The whole sources | :23:29. | :23:36. | |
made from the shells. -- the whole sauce. Put the lid on, hopefully. | :23:37. | :23:40. | |
And switch it on. Sometimes you need a new machine for | :23:41. | :23:52. | |
Christmas afterwards, but... Yeah I... It looks really weird, but take | :23:53. | :24:04. | |
a really fine save for the next bit. We've got a samphire, which is often | :24:05. | :24:10. | |
called sea asparagus. I love it, it's amazing. We're going to lunch | :24:11. | :24:18. | |
that and put it in butter. -- we're going to blanche fact. Then take the | :24:19. | :24:36. | |
mixture and put this to a really fine sieve. And you get no bits. Not | :24:37. | :24:44. | |
if the sieve is fine enough, which this is. You've got a bit of cloth | :24:45. | :24:49. | |
if you want to pass it through a cloth. Squeeze out all the mixture, | :24:50. | :24:54. | |
like that. You've got this amazing source. -- sauce. This takes 30 | :24:55. | :25:05. | |
seconds. We're going to take that out, then that goes into our pan. We | :25:06. | :25:14. | |
then take it in our little pan here, little bit of butter. We saute | :25:15. | :25:22. | |
that's not together. Have you got some chopped chives? Few chopped | :25:23. | :25:30. | |
chives. You've got your nice little, not really soup, but using the | :25:31. | :25:34. | |
shells and everything we finish it with butter. Do you want to season | :25:35. | :25:41. | |
it up? Do you want to drop the pepper in for me? The samphire, bit | :25:42. | :25:52. | |
of black pepper in here, please. You've got to work for your lunch, | :25:53. | :25:57. | |
you know. That's going to make all the difference. We've got our little | :25:58. | :26:04. | |
samphire here. Then in the pan, can you season that for me? Yeah, season | :26:05. | :26:11. | |
it. We're going to warn that up. Explain what you've got inside... | :26:12. | :26:18. | |
Chopped tail meat, chives, seasoning, Kim has primped them | :26:19. | :26:25. | |
around her finger, tortellini. These are great, you can freeze these. | :26:26. | :26:29. | |
Make in advance, freeze them, delicious. It's a way of using | :26:30. | :26:33. | |
everything, you don't waste anything. Ready to go? I'll grab a | :26:34. | :26:46. | |
spoon. Like that. Happy with that? Yeah, cool. Grab our nice little | :26:47. | :26:52. | |
tortellini. Lift these out. And they just sit on our plate there. Plenty | :26:53. | :27:00. | |
of sauce, because you need plenty of sauce in there. And if you haven't | :27:01. | :27:07. | |
got, obviously, enough shells, you could freeze these, and use them | :27:08. | :27:13. | |
when you've got enough. I'm going to take that off, but it's there. Got a | :27:14. | :27:20. | |
spoon? If you could grab some nice and forks, Glynn. And we've got some | :27:21. | :27:30. | |
samphire. Little bit of chopped lobster on it. A few chopped chives | :27:31. | :27:36. | |
over the top, there you have it, lobster tortellini with little | :27:37. | :27:43. | |
samphire and some tomato. Dive in. That does look like my ideal dish. | :27:44. | :27:55. | |
Sprinkle of basil over the top. Suzie has chosen the finest pecorino | :27:56. | :28:02. | |
2014 from Tesco, priced at ?6.25 to go with it. How is the sauce? | :28:03. | :28:11. | |
Incredible, I've never heard of blending the shells as well. | :28:12. | :28:17. | |
Amazing. They have a dish in Marseille, called bully a base, lots | :28:18. | :28:22. | |
of people think it's shellfish. It isn't, it's yours and everything, | :28:23. | :28:24. | |
all manner of stuff, they put the whole thing in and pass it through a | :28:25. | :28:31. | |
sieve. You get so much flavour from it. Happy with that? Brilliant, | :28:32. | :28:36. | |
lovely. And we all end up with a glass of wine at the end, I love | :28:37. | :28:40. | |
this show. Thanks to Glyn Pernell, Kim Woodward. Best of luck with the | :28:41. | :28:49. | |
new series, Mackenzie Crook. All the recipes on our website. | :28:50. | :28:53. | |
Have a great weekend. Goodbye for now. | :28:54. | :29:01. | |
The knives are sharpened, and the heat is on... | :29:02. | :29:05. |