15/04/2017 Saturday Kitchen

Beautiful. I will carry on with this. Consider apologies for the bad

language just then. -- sincere apologies. Wonderful, tremendous. Is

that it? Yes. Like that but with more meringue because I used too

much in the middle. You were a little bit heavy-handed. That is my

skinnylicious fruitcake with Italian meringue and fruit compote. Let's

go, let's cut this bit here. Slightly less meringue on. You can

cut that. There is quite a lot to do in seven minutes. You generally

wouldn't have to do it in quite such a short space of time. When you make

a cake the fun is to make dumb Texan time of it at home. Thank you. Cake,

fruit, meringue, delicious. It is not skinnylicious, I'm afraid. It is

delicious. It is a Sauvignon blanc, sweet Sauvignon block, The Ned Noble

Sauvignon blanc. You could have fears with this. This is a sweet

Sauvignon blanc from Marlborough in New Zealand known for its dry

Sauvignon blocks, so it is unusual, it is ?12 99 from Majestic. The

reason I have chosen it, first of all, I think you will agree,

although this has no fat, no butter or cream, it is quite sweet so you

need a wine that is really sweet as well. That's right, it is a sweet

cake but not as sweet as you may one thing, because although you are

using whisked sponge and sugar in all the elements there is less than

if it were a cream sponge or but. The texture works really well, I

expected it to be dry and sweet. But it is amazing. How important are the

berries to cut through? They are the real hero of the dish and that is

why I have always said when you are baking it has got to be a memory for

the palate. I like that. Visually it must draw you in but it is how you

taste that you remember. We made it look easy, right?

It's now time to catch up with The Hairy Bikers, Si and Dave.

They're making a slow cooked mutton curry - looks incredible!

The slow food movement embraces the past and revives old traditions and

flavours so for our last recipe we want to give you our best of British

twist on the classic slow food dish, mutton. Yes, we are going to be

cooking slowly. A cracking spicy mutton and spinach curry. Mutton has

a much game year, deeper flavour and it is perfect for this curry because

there are some robust spices and big flavours going in there. It needs

something that is pretty big to... Big butch curry. It is that. It is

not hot. We are going to go for heat, just flavour. We to Brown four

onions in the pot that will take 15 or 20 minutes. That is the basis of

all great curries, nicely slow cooked onions.

Seems to be an unfeasibly large amount of onions when you first

start, isn't it? Yes but what happens is they disappear into the

pan. Spice, first, take ten cardamom

pods, two, three, four, five, six, seven, eight, nine, ten. I want to

bash them so I can lift out the green husks and leave the Black

seeds. While Dave is doing that I am preparing two chillis. The first

recorded recipe we have in Britain for a curry is in 1747, a lady

called Hannah Glass wrote a recipe entitled cooking a curry the Indian

way, 1747. It must have seemed so exotic and the spices so expensive

at that time. Luckily they are not so expensive now so we are adding at

a spoon of cumin C, black mustard seed, one tablespoon of ground

coriander, two teaspoons of turmeric to add colour and some cinnamon.

They are ground up into a powder. This is how you make a proper curry.

There we are. The Hairy Bikers curry powder, it looks like curry powder,

it smells like curry powder, it taste like curry powder. They are

lovely. Take half of them out. And set aside until later. Time to put

in the wonderful spice mix. Are scenes will be released. -- as

we cook this, the oil in the scenes will be released. Now it is time to

add spinach and wet it will. While we're waiting for that to wilt, I'm

going start to put some colour on this lovely Martin. -- lovely

mutton. You want it to maintain its integrity through the slow cooking

process so that when you dig into the curry you get the most fantastic

pieces of soft, beautifully flavoured meat. The spice and

spinach goes in the blender. We're going to make a spectacularly green

spice mix. That is knocking the eyeballs out. The spinach and the

spice mix is blended into a fine paste.

And then added to the brown and Martin. -- browned mutton. I'm going

to add a little bit of the water and deglaze that pan. Can you see?

Lovely. I'm going to stick that in there. To this, add about a litre of

water. Some tomato paste goes in. And a teaspoon of salt. Be careful

with assault because don't forget, we have seasoned with salt and

pepper. -- be careful with the salt. Once again, grease-proof paper is

placed on top of the curry to stop the liquid evaporating. We place

that in a moderate oven for about three hours. Let's have them out. I

love this bit. It's like the reveal. Look at that. And we stir in another

bag of raw spinach. It is going to give a freshness to the curry. It is

going to lighten it up bit. A bit of a green transfusion. Back into the

oven for another ten minutes. Oh! Man, the greatest delight of

marvellous nurse. -- marvellousness. It is just holding together, so it

is not destroyed. I would recommend a spoon of mango chutney with this

one. And that is how you make a saag mutton. Quintessentially the best

thing to do with beautiful Martin. -- beautiful mutton.

And there's more from Si and Dave next week.

First up, Adele from your though. to some of you at home.

First up, Adele from your though. What is your question? I make

profiteroles but every time I do, the pastry is loose and they

collapse. What am I doing wrong? Profiteroles, classic choux pastry.

The secret, what you have made the choux pastry, you have to beat the

Jesus out of it. When you have made the profiteroles, put a hole in the

bottom so the steam escapes. That will help them stay crispy on the

outside and not too soft on the inside. It is a fast process? Is

that what you have been doing? I am probably using too much egg. Using a

large egg instead of medium. You probably have a recipe in one of

your books? No, actually. Heaven or hell? Heaven. Good for you.

James, you've got a couple of tweets for us.

John is out looking for some help with some venison loin. Could it

like a steak, cookie pink, lovely with cabbage or something. But I

would maybe try to do a Tata of venison, a bit like a beef tartare.

Make a mayonnaise, and used some hazelnut oil. Maybe some apple, some

diced carrot, something different. And would you do it with capers?

Yes, that would be delicious. What would you drink with that? I am a

freak for syrah, and I would probably go with a new world syrah.

Beautifully fresh fruit. Could you use a pinot? The highest number of

antioxidants of any wine. You good at pub quizzes? Absolutely! Daisy

says, what is a good springtime canape to have with drinks? If it

was me, I would make a little rosemary and war much cheese scone.

Using fresh rosemary from the garden, walnuts, to intensify the

flavour. You are packing in a lot of flavour in a very small bites, and

use home-made butter. Overture and the cream and season it well. With

smoked salmon on top. It is almost like a cheese straw, but it is a

little bite sized scorn. What would you put with that? English sparkling

wine. It is just so beautiful. We are better and better at it and

there is no excuse for not drinking English sparkling wine. There is an

advert. I next caller is Gem. My wife is determined to go out today.

Have you fallen out? But she is determined not to go out, but to get

a salmon. The last time I saw anything about cooking a whole

salmon was Nick Nairn saying you have to wrap it up in foil. And that

is no good for me. But I would say, I think you are really good

replacement, before you answer the question. That is just what my agent

said! That's great. Thanks very much, dad. I have got a fishing

kettle, but I have nothing... What would you do with the whole salmon?

She is out shopping now. Stop. I would maybe gravel lacks one of the

sides. You get some great recipes and it keeps really well. --

gravalax. The rest of it, it is such a big fish, I would maybe freeze

some of it, then use the bones and make a salmon soup. Just make sure

you use every part. I don't have a big fish kettle. You can put it in

foil, with some wine and herbs, shove it in the oven. Then maybe

bake it in the foil. It will steam that way. But if it is too big, chop

the tail off. We used to project with cider. Heaven or hell?

Coriander, that is what cows eat. So you want heaven? I guess so.

Your viewers are lovely! So, time now for our

new series of foodie films. This week, as it's Easter we sent

baker Selasi off to York, It is the Easter weekend so what

better place to be than the UK home of chocolate. The city of your work.

I'm here to find out what goes into the making of an Easter egg.

Everyone's favourite. Hi, Benny, I wee taste testing

today? Indeed. We're going to look at the chocolate first of all, like

a professional chocolatier. -- are wee taste testing. We're going to

break the chocolate. A nice, firm, crisp snap. Absolutely. Hopefully

getting those rich cocoa aromas coming through. Pop it in your mouth

and let it melt on your tongue. You should get a nice melted flavour.

Release the nose and inhale deeply. Breathing out over the top. I got

mainly the roasted flavours there, with the buttery flavours like

cream, milk and egg. Children tend to identify those a lot more. Thanks

a lot, Benny. I am off to see what else you work as you offer. If you

don't mind, I will just grab that. Sophie, hi. I am Selasi. Nice to

meet you. What is this all about? We are chocolatiers. We have a

chocolate pork chop where we teach chocolate making. We are going to

teach you today. -- chocolate pork chop. Why is your work is synonymous

with chocolate? It is on the edge of two rivers. One ingredient they

brought back from trading was sugar and the confectionery industry

became strong here in York with companies working to make sugar

decorations for the table, and delicacies. The other goods to Lee

Magruder that was brought back was cocoa beans. The UK chocolate makers

provided those ingredients to create the chocolate that we think of

today, which is more than eating chocolate. I have got my hair net on

and I am ready to go. What are you going to teach me? We are going to

turn cocoa beans into chocolate and our chocolate into artefacts. Can I

take it home with me after? We will see how good it is!

Cheers, guys. I hope it makes it back in one piece.

Look at that! It has made it back but I just broke it in half.

You are not on the board yet, Mich, because this is your first time.

Tom, he is pretty fast. Do you know the rules? You can use any of this

clobber at the front. Milk, salt and pepper. That would be nice. Three

eggs, choose them wisely. I am going to stand here and eat an Easter egg.

Let's put the clocks on the screen. Are you ready? Three, two, one, go.

It is quite thick, this. The spatulas melting! I'm not even

going near that. That is appalling. Come on, James would have given me

that. Isn't really the EU can do? It is still in the pan. -- is that

really the best you can do. That is shocking. I am just finishing it off

with a little bit of grated cheese. No, awful, awful. Tom, what do you

reckon your time was? Do you reckon you have beaten it? I do. It is not

an omelette, is it? Come on, big man! Mich, yours is not an omelette

either. You really want to get on the board? Yes, please. It is not

happening. That is appalling. You are going to have to come back.

So will James get his food heaven, mango chutney and lobster,

or food hell, coriander served with spring lamb?

We'll find out the result after Nigella Lawson treats us

to her version of pasta with pesto trapanese!

Now would be the time to say that I have taken liberties with this

recipe. Whenever I have come across this Sicilian pesto, it has always

been to dress a spaghetti. This is long from silly, and I think of it

as golden ringlets, but it is often described less poetically as

telephone cords. -- long fusilli. The sauce clings to it well because

of the ridges. This just needs to cook. And the sauce does not need to

cook. You just blitz that up. Kieran Govers. -- here it goes. There are

three ingredients in Sicilian pesto. The first is garlic. I am going to

peel it and pop it in. Pesto has pine nuts in its northern

counterparts but in Sicily, you find it with almonds. They grow in

abundance there. The third agreed and in this holy Trinity is

tomatoes. -- the third ingredient in this holy Trinity is tomatoes. They

are very sweet, these ones. Pop the men, not peeling them, not deceiving

them. -- not deseeding them. The first time I had pesto trapanese, I

made an altogether more rock version that contained anchovies, as so much

food in Sicily does. I love anchovies but when I make this for

my children, who do not, I just add Parmesan instead. It also contained

sultanas. Regular sultanas or raisins would be fine.

And, as so often in Sicily, you also find lip puckering counterpart of

sultanas in the form of capers, so just a few of these two Skepta in.

-- to scatter. And of course olive oil, proper extra virgin olive oil

because this source is not being cooked, you will taste its peppery

flavour, this innocence is the source. I'm going to blitz it, I do

this for bigger crowds of people for which I use the processor but it's

the perfect thing to cook when you have lots of people to feed because

it's easy. If you are not cooking in any large quantity this stick

blender is fine. That's it. Barring one ingredient, which I will come

to. Let's just see how the pasta is coming on. Affect. This is the

essential ingredient, and it's not for this source, is the essential

ingredient for just about any pasta sauce. It is this, some of the

starchy water the pasta has been cooking in. I'm going to drain the

pasta and that's it, almost embarrassingly low effort.

I just have the sauce to finish and I just want maybe a tablespoon or so

of the pasta cooking water to go into the blender. And back it goes

on, to help it become a bit velvety. Look, that is so easy and yet so

perfect. I am a princess at a castle with gold cutlery today. I am not

going to eat all of this, I mean, I could, but I'm not. The thing is it

is so fantastic cold the next day for a packed lunch. Hideously

inauthentic, no Italian will own up to eating pasta salad but it is

really good. What I will do is strew picturesquely with my basil leaves,

say buon appetito to myself and a chow down. Thank you, Nigella. Time

to find out if James is getting food heaven or food hell.

We have the toasted brioche bun, that of avocado butter. And this is

hell, we have full, lamb and coriander. You can see how this

looks colourful and lovely. Which one would anyone go for? It is an

Easter theme slaughterhouse. No? Let's get off that. The callers went

for heaven. You went heaven as well, did you? Yes. You get to vote as

well. I'm glad I was nice to you. Away with the coriander, you don't

have to worry about that any more. Worded the love of mango come from?

Was it like a nostalgic thing? I had this really strong association with

the taste of mango growing up as a kid. They objectively taste great,

they are incredibly aromatic and sweet and if you get the right mango

variety they are even sweeter. The long orange or yellow skinned ones

have five times the vitamins a and vitamins C and taste sweeter. Get

you and your facts. That is all I can do will stop is there a variety

we can try and seek out? All of them. They look really similar.

Invented in Florida in the 1920s, essentially only invented having

extremely long shelf lives, if they are rock-hard they test of nothing

but still better than coriander. The young ones are much nicer and you

can eat the skin on them as well. I'm familiar with the Alfonso

Burrull mangoes. That is a good example. Very hard to get and they

have a short window. They are tricky to get hold of in the UK but if you

can they are worth it. Is mango high in terms of its goodness factors? It

has lots of vitamins C and a vitamin a. If you make a mango smoothie you

reduce the particle size making them into a liquid form an easier for

your body to absorb, if you make it with dairy, for example a mango

smoothie adding in yoghurt or milk, there is evidence to suggest milk

protein makes the vitamin a more absorbable. Vitamin a, what does

that do for you? It improves the whole bunch of carotenes. Some of

them give a beautiful orange colour and some can be converted by the

body, some cannot, but they still have benefits. Some of them go into

the back of your eye, protect from UV damage, associated particularly

with vision loss as we get older. Some of them have a general

antioxidant property. Some of them is breakdown to make the flavour,

but a colour, better flavour and potentially higher nutrition. They

are water-soluble so cannot be stored in the body, so

beta-carotenes, that protect your skin and help you feel younger at

very protective against the free radicals, wrinkles, skin and hair.

It has gone very science like, I'm not sure I'm entirely comfortable.

What have you got? Avocado? Avocado, vitamin a. That fact will help the

absorption. -- fat. If you add avocados you get five times more

vitamin a I think is 15 times more beta-carotene. I went to a

beta-carotene farm recently. It comes from seaweed. It was

fascinating. Because it is an orange colouring people think carrots,

mangoes, pumpkin etc, it is also quite a lot of green things, you

just can't see it, in things like kale for example it is hidden by the

chlorophyll which has a green pigment, so the darker green

vegetables have more carotene Koo. How are you doing with the lobster?

Good. Deep frying it with polenta. You have been paying attention. Like

a ninja. Cutting it into pieces, using the polenta flour. Mich, you

are making this coriander... Avocado! No sign of any coriander

here. Avocado, I've put enough in that I like. We like chilli, it is

not in your heaven? I have delicately flavoured it with chilli.

You can put some more in. You don't mind? Fresh lime zest, olive oil,

seasoned with some pepper. I have made it slightly more chunky so it

is not too smooth, still has some texture. Avocado butter. Guacamole.

I call it but. -- butter. Talk others about this show. I watched

one the other day, the show that came out in February. Secrets of

your food. Secrets Of Your Food and you go round the world looking at

where food comes from. I do a similar show but you go further

afield. Basically I originally got the phone call and they said we will

do a food science show and take you to a bunch of countries and the best

places to communicate the food science, we will not go to Peru to

look up the toxic ancestor of the potato, we? They said, yes. And

Mexico, the unusual fungus. And said not that stuff? And they said, yes.

I had the time of my life. It was incredible. I had wanted to go to

those places since I was 16 and to be able to go as a scientist to

communicate it to people to benefit from their knowledge of science it

was a dream job and I had an amazing time. Nice gig. I was watching you

mess around with chocolate. Fascinating. Chocolate is a

fascinating thing where it people talk about dark chocolate being

really good for they will mention it, high polyphenol content,

statistically associated in some studies with reducing heart disease,

you would have to eat 1000 calories a day of dark chocolate to get the

minimum amount. How is that a problem? You would add 1000 calories

to your diet, or you would have to stop eating 1000 calories. Cocoa

powder works just as well, in fact it works significantly better.

Surely the dark chocolate will highlight the flavour rather than

just sweetness, it tunes your body to understanding this is what the

flavour of something tastes like and then you'll appreciate the flavour

of foods as opposed to just thinking about the sweetness. If you were to

use, for example, cocoa powder which is the key thing that gives but

chocolate its flavour all of the polyphenols is in the cocoa powder,

so it's all the benefit without modes of sugar and fat, you can make

hot chocolate out of it, I have a recipe in my book which has the

recommended amount and you do not have to add sugar. And I have a cake

recipe in mind as well! LAUGHTER

Let's recap this because it happened quickly, we have tested the brioche

buns, Tom took this lobster apart, we dipped it in flour, crisp it up,

we have the flaws in butter and lemon, here is your heaven, it's the

mango, there is a bit of soy sauce, mirin, sesame oil, there is ginger

in there, there is garlic and spring onion. Spectacular. And I'm going to

finish it off with this. You guys are not getting any of this, it is

mine. It is nice to share. The crew would like something to eat. They

are not getting anything. Mich, you talked about chocolate. Is that a

big part of your life? I would not say it is a big part of my life but

it is a consideration for baking and not everybody likes chocolate and I

am not a love of chocolate but I like to bake with it but it's all

about using the right ingredients and the right quantities, harnessing

and promoting the ingredients to their best. You can overload but it

is knowing when to spot Amaq stop as well as much to use. Lots of people

love chocolate and using chocolate carefully you can make some amazing

cakes. We need some wine to go with this, Suzy. That looks amazing. Can

I come back every week? I get served wine, my favourite food and geek out

about food facts. What have you got? We have Rolf Binder Australian

Riesling. It is zesty, fresh and limey, exactly the sort of thing you

want with this easy-going dish with the mango flavours and the bit of

spice and avocado. Fusion food works really well with this kind. It is

really pungent. It is very oily. Can you smell the lime? Yes. I am trying

to detect the petrol. Where do you get the inspiration? For a dish like

this? Lobster rolls? They are everywhere. It is a collection of

nice things in a bun. It is so nice. How is it? It is amazing. Better

with coriander and that salsa. Well that's all from us today

on Saturday Kitchen Live. Thanks to our fantastic studio

guests, Mich Turner and Tom Kitchin, All the recipes from the show

are on the website, Next week John Torode

is hosting with chefs, Rich Turner and Lisa Allen

and Olly Smith is on wine duty! Don't forget Best Bites

tomorrow morning at 9:00am