:00:10. > :00:20.Good morning. We've got a knockout line-up of guests for you in
:00:20. > :00:36.
:00:36. > :00:40.Welcome to the show. We've got two heavy-weights of the culinary world
:00:40. > :00:44.cooking live with me in the studio today. First, the man whose passion
:00:44. > :00:46.and knowledge of great Italian food is the cornerstone of Jamie
:00:46. > :00:52.Oliver's restaurant empire, the brilliant Gennaro Contaldo. Next
:00:52. > :00:57.with me is the king of seafood himself. We enjoy his adventures
:00:57. > :01:04.every week on Saturday Kitchen so not only is it a special treat but
:01:04. > :01:14.an honour to have him cooking live with us. Good morning to you both.
:01:14. > :01:19.
:01:19. > :01:24.Rick Stein. What are you cooking? dish that is so beautiful and tasty
:01:24. > :01:33.for this time of year. It sounds better in Italian. You're not
:01:33. > :01:38.cooking fish today, Rick? No. I am looking forward to cooking Spanish
:01:38. > :01:44.croquettes with Emily and the Woods. I love them, especially at parties.
:01:44. > :01:48.These are not potato-based croquettes but sauce-based. Yes, a
:01:48. > :01:53.rue. And tinned tuna I can't believe we have on the menu. It's a
:01:53. > :02:00.classic Spanish salad. It works, trust me. You'll see what I mean.
:02:00. > :02:04.will. Two recipes to look forward to and we have some fantastic
:02:04. > :02:11.foodie films from the BBC archives. We have Rachel Koo, Lorraine
:02:11. > :02:14.Pascale, Raymond Blanc and Mr Rick Stein. Who can forget her
:02:14. > :02:20.incredible performance in August when she became the first woman
:02:20. > :02:25.ever to win an Olympic gold medal in boxing? Please welcome to
:02:25. > :02:29.Saturday Kitchen one of the stars of Team Yorkshire - sorry, Team GB
:02:29. > :02:33.- Nicola Adams. Congratulations. Congratulations is twofold - not
:02:33. > :02:42.only did you have an amazing year, but hopefully tomorrow night, it
:02:42. > :02:46.may just put the final bit of icing for you. You're a finalist. How do
:02:46. > :02:51.you feel about that? It's fantastic. I can't believe I am one of the 12
:02:51. > :02:55.that has been nominated in such a great year of sport. It's
:02:55. > :03:00.absolutely amazing. Any other year you would have been an instant
:03:00. > :03:03.shoo-in to work, but it's an amazing success not only for you
:03:03. > :03:07.but the whole team this year. Everyone has done so well in home
:03:07. > :03:12.games and - you couldn't have asked for more from the home athletes.
:03:12. > :03:15.We've all done so well. I know you're back in training in January.
:03:15. > :03:20.You're here to eat as much as you possibly can. Definitely. Sounds
:03:20. > :03:25.good to me. At the end of today's programme I'll cook either food
:03:25. > :03:30.heaven or hell for Nicola, something based on your food heaven
:03:30. > :03:34.ingredient or hell. We'll ask the audience and the chefs over there
:03:34. > :03:39.to decide. Food heaven - what could it be? After all the training you
:03:39. > :03:46.have done, what would you like to eat? Strawberry and cream gateau,
:03:46. > :03:51.all the good stuff. Strawberry gateux what about the food hell?
:03:51. > :03:57.It's got to be peas. Is that from your childhood? Yeah, I was always
:03:57. > :04:01.picking the peas out when I was little and didn't want to eat them.
:04:01. > :04:06.I have a show-stopping dessert alternative to the Christmas cake.
:04:06. > :04:16.You mentioned the strawberry GATTdo, but look at this one. Believe it or
:04:16. > :04:16.
:04:16. > :04:24.not, there's loads of strawberries and cream.
:04:24. > :04:34.How does that sound? Yeah. Nicola could be facing food hell, peas -
:04:34. > :04:35.
:04:35. > :04:39.something for the cold winter weather, pea and ham hock soup.
:04:39. > :04:42.You'll have to wait until the end of the show to see which one she
:04:42. > :04:49.gets. If you would like to ask a question, call 033 0123 1410.
:04:49. > :04:53.That's 033 0123 1410. A few of you will get to put your questions to
:04:53. > :04:57.us live. If I get to speak to you I'll ask you whether she should
:04:57. > :05:00.face food heaven or hell. It's an easy one today, isn't it? Yeah,
:05:00. > :05:07.fingers crossed. If you think boxing is tough, you should try
:05:07. > :05:10.cooking with this man - it's the Italian Stallion himself, Gennaro
:05:10. > :05:19.Contaldo. Happy Christmas to you. Happy Christmas. It's good. What
:05:19. > :05:23.are we doing today? Pork and beans? Spareribs and cannellini beans -
:05:23. > :05:28.such a fantastic dish, especially for this time of the year. This
:05:28. > :05:36.dish was made with pig nose originally, tails and ears.
:05:36. > :05:43.nose, tails and ears. The ribs are fantastic. Chop the onions. First
:05:43. > :05:47.you have to season your spareribs. Yeah. Can I interrupt already? Do
:05:47. > :05:53.you mind? You can. We don't eat a lot of pigs' noises and tails in
:05:53. > :05:58.this country. Tell me more about it. Well, I'll tell you more about -
:05:58. > :06:06.you're right. You can do this dish with lots and lots of fantastic
:06:06. > :06:13.pieces of pork, but if you do not like pork, you can actually do a
:06:13. > :06:18.separate thing with beef. If you don't like beef, you can do poultry.
:06:18. > :06:24.No, I like pork. I like everything but the squeal - not my joke.
:06:24. > :06:34.are you with Italian food, Nicola? Are you a big fan of Italian food?
:06:34. > :06:41.Yeah, I love Italian food - pizza, spaghetti bolognese. You started
:06:41. > :06:46.off with the ribs, then. Then I put olive oil, then you've got sage.
:06:46. > :06:51.Remember, the sage - you fry the surge first, not you put them
:06:51. > :06:56.together because I want to put in the oil - flavour with some sage,
:06:56. > :07:01.rosemary and bay leaves. Fantastico. Sorry. You don't mind me
:07:01. > :07:08.interrupting? No, you can. It's a fine thing if you can get a word in
:07:08. > :07:15.edge-wise. I am trying to. I know if I don't he will. It's
:07:15. > :07:22.interesting, frying aromatic herbs in the oil is a very Italian thing.
:07:22. > :07:26.You want to get that aromatic flavour - easy, then put in your
:07:26. > :07:30.spareribs. Wash your hands... Inside to seal a little bit. Let me
:07:30. > :07:34.wash my hands because Chef Martun is always on at me because I keep
:07:34. > :07:39.forgetting. He's right. Your restaurant empire is ever growing.
:07:39. > :07:46.I believe Russia is next for you? Yes, Russia. The next one is Russia.
:07:46. > :07:50.I can't wait to go to Russia. I wanted to go because I wanted also
:07:50. > :07:57.to do those fantastic Russian dances - let me show you. You stand
:07:57. > :08:07.in the corner like that - ready? Don't want to be doing it like that.
:08:07. > :08:15.
:08:15. > :08:22.Is that it? Yeah, that's all. Then you seal the ribs properly.
:08:22. > :08:25.Apart from Russia, is it Singapore you're in as well? I'm not sure
:08:25. > :08:31.about Singapore. He can't remember that. I can't remember if it's
:08:31. > :08:36.Singapore, but we opened one more restaurant in England - actually,
:08:36. > :08:42.next year we open four more Italian restaurants and affordable to
:08:42. > :08:46.everyone, and the food is unbelievable. Can I have onions
:08:47. > :08:54.please? Onions. Thank you very much. You're not colouring them too much.
:08:54. > :09:00.That's the key? Well, you have to seal it properly, but with you, I
:09:00. > :09:09.can never colour it properly. Onions - I sweat the onions. Do you
:09:09. > :09:19.know sweating - what it means? Sweating - when you're joking...
:09:19. > :09:20.
:09:20. > :09:27.Joking? Yes, jogging. Exercise, and you sweat - you don't get so much
:09:27. > :09:31.colour, but when you go on holiday and stand under the sun for two
:09:31. > :09:36.hours, you become like a pepperoni. That is the difference. OK. Once
:09:36. > :09:43.you sweat the onions a little bit, get a nice passata, make sure...
:09:43. > :09:49.Where does this dish originate from in Italy? This dish is originally
:09:49. > :09:54.from my hometown on the Amalfi coast where they have to use all
:09:54. > :09:57.the left-over pieces of meat to make more attractive and tasty, and
:09:57. > :10:04.cook it for a long, long, long, long time. Aren't you related to
:10:04. > :10:12.the people that have that shoe shop in Pasitano. Every time I go in
:10:12. > :10:15.there, they say, "Do you know Gennaro?" Are they family? Yes.
:10:15. > :10:21.Then you have some water inside because the passata - it is quite
:10:21. > :10:26.dense, so you need to have some fluids. Can you make your own with
:10:26. > :10:31.that, or would that just be a puree of tomatoes? That is - no, you can
:10:31. > :10:41.make your own passata. You can buy tins of tomato, and you sieve. You
:10:41. > :10:46.make the passata. Now, this is - I season it a little bit more, just
:10:46. > :10:51.the tomato. You let it cook slowly, slowly, slowly for about one hour,
:10:51. > :10:56.one hour and a quarter because here they're quite big, the spareribs.
:10:56. > :11:01.You want most of the meat to come off the bone. Would this be on the
:11:01. > :11:09.hob then or is this in the oven? You can put them in the oven. You
:11:09. > :11:14.have to cover those in the oven because if it dries up too much, it
:11:14. > :11:18.will - after this is done, after about one hour-and-a-half, this is
:11:18. > :11:26.what you get, one hour and a quarter, this is roughly what you
:11:26. > :11:30.get. You got cannellini beans, which you soaked in water overnight
:11:30. > :11:36.to make sure there is plenty of water. You put them over boiling
:11:36. > :11:39.water, and you slowly, slowly, slowly for about 45 minutes - after
:11:40. > :11:46.45 might be, you remove it, and this is what you get. Do you salt
:11:46. > :11:49.them? Right at the end. Don't put any in at the beginning. At the end.
:11:49. > :11:54.Do you want me to chargrill the bread?
:11:54. > :11:58.While he's doing that, if you want to put any questions to our chefs,
:11:58. > :12:03.you can call 033 0123 1410. That's 033 0123 1410. Calls are charged at
:12:03. > :12:08.your standard network rate, and a few of you will get a chance to put
:12:08. > :12:15.your questions to us live later. The secret is, you're not doing
:12:15. > :12:25.your beans in salt? It toughens it up? Yes, salt at the beginning. It
:12:25. > :12:29.
:12:29. > :12:39.toughs it up. What do you think of tinned beans? Tins - pins, pins...
:12:39. > :12:39.
:12:39. > :12:44.Tins. No, they're good. I don't like them, really. It's just I am
:12:44. > :12:49.using tinned in my asparagus recipe. They're instant. That's more
:12:49. > :12:55.convenient for everybody. These take a long time to cook. Once you
:12:55. > :13:01.soak them for 24 hours... If you find a proper tin, why not use it?
:13:01. > :13:04.Yeah. You cook them about five minutes. Don't burn yourself like
:13:04. > :13:08.last time - I had to run to the hospital with you!
:13:08. > :13:13.LAUGHTER Then you start your dishes. There's
:13:13. > :13:21.one - you burnt yourself already. haven't. You sure? Yeah. He's like
:13:21. > :13:26.a baby. So when is the chilli going in there? Any minute. The chilli
:13:26. > :13:32.will go straight away. And it goes - have you done it? Have you
:13:32. > :13:38.wrapped the garlic on top? There's one. You forgot to wrap the garlic
:13:38. > :13:44.on top. I told you well in advance! Is the chilli going to be cooked as
:13:44. > :13:50.well? No. You want to taste the chilli. You want to get the lovely
:13:50. > :13:56.flavour of the chilli - the chilli, just a little touch, a little
:13:56. > :14:04.parsley - fantastic, parsley, spread it on top, and last but not
:14:04. > :14:11.least - look at that. You burn almost everything. You drizzle some
:14:11. > :14:21.nice beautiful extra virgin olive oil, and this is spareribs with
:14:21. > :14:24.cannellini beans. We did it. Looks good.
:14:24. > :14:29.It does look good, doesn't it, really? I don't know how we got
:14:29. > :14:33.there, to be honest, but it looks good. Looks very good. Go on, dive
:14:33. > :14:40.in. Tell us what you think. Very beefy for this time of the year. I
:14:40. > :14:45.believe - you tell me if you like it. I'd love to. After you. Greedy!
:14:45. > :14:49.New Year's Day morning, get it cooking, lovely. Why not? Yes, well
:14:49. > :14:55.in advance. I think that - great with pork, I think - to cook pork
:14:55. > :15:00.and to give it some colour... Absolutely. This is good. Happy
:15:00. > :15:06.with that if you got it in a restaurant? Yeah. Before your
:15:06. > :15:11.training, one plate of this - it make you go very quick. Yeah.
:15:11. > :15:21.sent Susie Barrie to Surrey this week to choose what to go with
:15:21. > :15:28.
:15:28. > :15:38.Market in Kingston. Although it's tempting to buy lots of presents,
:15:38. > :15:42.
:15:42. > :15:46.I've got work to do, so let's go comfort food. Although I could
:15:46. > :15:54.choose a bottle from virtually everywhere in the world for a wine
:15:54. > :16:02.recipe like this I am going to choose local and choose an Italian
:16:02. > :16:08.wine to complement this thoroughly Italian dish. If I was just
:16:08. > :16:13.matching the cannellini beans, this Fiano would be a perfect match. But
:16:13. > :16:19.those slow-cooked ribs are far better suited to a red wine, a wine
:16:19. > :16:23.of some richness to balance the richness in the mouth, pork. For
:16:23. > :16:29.this I have chosen a Valpolicella Ripasso from northern Italy, which
:16:29. > :16:35.has all the fruity suck you'llence and body this recipe needs.
:16:35. > :16:42.Valpolicella Ripasso is normally a fresh, cherry-scented red that's
:16:42. > :16:46.light bodied and easy drinking. When you see the word "ripasso" on
:16:46. > :16:50.the label, it means it's going to taste richer and more raisiny, so
:16:50. > :16:58.it means it's ideal for this slow- cooked meat. That smells of black
:16:58. > :17:03.cherries and herbs. It's a very Italian smell.
:17:03. > :17:08.And like all Italian red wines this wine has great acidity to cut
:17:08. > :17:11.through the richness of the meat and work with the tomato in the
:17:11. > :17:15.cannellini beans stew. It also has intensity of fruit which will
:17:15. > :17:21.balance the overall weight of the dish and offset the heat of the
:17:21. > :17:25.chilli, then there are these herbal hints that are going to pick up on
:17:25. > :17:31.the rosemary, sage, parsley and bay. Once again, you have treated us to
:17:31. > :17:36.a fabulous plate of Italian food, and here's an utterly irresistible
:17:36. > :17:40.wine to drink with it. Cheers. Cheers indeed. What do you think of
:17:40. > :17:44.that? Bless Susie. I love it. Blackberries and herbs - a very
:17:44. > :17:47.Italian smell. LAUGHTER
:17:47. > :17:54.Less Old Spice, more musty spice, isn't it, really? What do you
:17:54. > :17:59.think? This is really good, yeah. What do you think of the wine?
:17:59. > :18:06.love it. It works. Yeah, the wine - I'm getting all Italian now. It's
:18:06. > :18:11.rubbing off. I like the chilli in it, though. I am surprised because
:18:11. > :18:15.there seems to be a lot of chilli in Italian dishes. Yes, a lot of
:18:15. > :18:21.chilli especially at this time of the year. It is fantastic. Don't
:18:21. > :18:27.forget, the region of Colombia is to do with chilli, chilli, chilli.
:18:27. > :18:35.Chilli! Coming up, Rick has a recipe to share with us. Remind us
:18:35. > :18:40.what it is? Croquettes. They're made with... What?
:18:40. > :18:45.LAUGHTER Right, before we read the recipes
:18:45. > :18:50.and figure out what he's cooking, we have some ideas from your
:18:50. > :18:54.Spanish Christmas. Yes. He was actually trying to cook withot
:18:54. > :18:59.another friend of Saturday Kitchen, Jose Pizarro, but you were hijacked.
:18:59. > :19:09.Yes, by two TV crews, one was quite differential, but the other, she
:19:09. > :19:14.
:19:14. > :19:20.wanted to be a superstar. You'll 'Our paths first crossed
:19:20. > :19:24.unforgettable day near his hometown of Cappellis. He offered to cook me
:19:24. > :19:34.freshly cooked fish at a nearby lake. It was all going so well, a
:19:34. > :19:44.
:19:44. > :19:47.Our paths first crossed on a rather unforgettable day 'near his
:19:47. > :19:50.hometown of Caceres. 'He offered to cook me some freshly caught tenca
:19:50. > :19:53.fish at a nearby lake. 'It was all going so well - beautiful day,
:19:53. > :19:56.'lunch cooked in Campy, lakeside location - 'that is, until the
:19:56. > :20:00.local media turned up. 'They'd got wind of the fact that he was back
:20:00. > :20:03.home from London 'AND with a chef friend from the BBC. 'Things began
:20:03. > :20:11.to take on a totally different agenda.' Very nice to meet you. How
:20:11. > :20:15.are you? I'm very well, thank you. It's very, very different to the
:20:15. > :20:20.way we do things. It's really... Learn a thing from her, you know,
:20:20. > :20:23.really punch above my weight, sort of thing. 'I never did get to eat
:20:23. > :20:27.the lunch that Jose had promised to cook me, 'so instead, back in
:20:27. > :20:30.London, he invited me to join him 'and cook for a festive get-
:20:30. > :20:34.together at a friends house.' Tell me what to do, I can see some...
:20:34. > :20:42.think you can help me with some garlic. I just peel the garlic, I
:20:42. > :20:47.will do... Everything else. Help you, as well. Very traditional
:20:47. > :20:57.recipe. Where does it come from? This one is from Scotland. You know
:20:57. > :21:01.
:21:01. > :21:04.the... No, no, the dish! Oh, the dish. I remember this one with my
:21:04. > :21:14.grandmother. Yeah. It's a slow... Slow roast. And it's marinated with
:21:14. > :21:20.
:21:20. > :21:23.garlic, parsley, thyme, white wine, olive oil, salt and pepper. Simple,
:21:23. > :21:26.then? Then you have time to enjoy it with your friends. It's
:21:26. > :21:29.Christmas - it's time for enjoy. To me, you sort of epitomise a new
:21:29. > :21:36.look about Spanish food, which is, you've got this real seriousness
:21:36. > :21:44.about good produce, haven't you? need to give the love to the food,
:21:44. > :21:54.you need to use... You've got to work with your fingers. Exactly.
:21:54. > :21:56.
:21:56. > :22:06.You put all the passion and all the love in this lovely piece of lamb.
:22:06. > :22:16.
:22:16. > :22:26.You put some water in. More wine. And some time. Marinate for to air
:22:26. > :22:34.
:22:34. > :22:37.was. 'We got the lamb ready for roasting 'just in time for the
:22:37. > :22:40.arrival of Jose's guests. 'It was time to begin the celebrations 'and
:22:40. > :22:48.break open the bubbly, 'which for the Spanish, of course, means
:22:48. > :22:54.Cava.' Feliz navidad! ALL: Feliz navidad! Lamb from Scotland. As we
:22:54. > :23:02.learnt earlier on. 'The lamb went into a moderate oven to roast for
:23:02. > :23:04.at least three hours. The slower the roast, the better the end
:23:04. > :23:07.result. 'A perfect opportunity to hold an impromptu tasting 'of
:23:07. > :23:10.another famous Spanish export - sherry. 'Bea, one of the guests,
:23:10. > :23:20.led the way.' So what's this one? What's the first one we're having?
:23:20. > :23:21.
:23:21. > :23:31.Fino. Do you cook with sherry? love cooking with sherry. You serve
:23:31. > :23:32.
:23:32. > :23:35.it as well as a white wine. So in a white wine glass, chilled, as a
:23:35. > :23:41.white wine. Next one is the amontillado. It's roughly 20-year-
:23:41. > :23:49.old wine. So that's why it's darker? Yes. It is older and that's
:23:49. > :23:59.the amazing thing about sherry. It's got all this complexity of
:23:59. > :24:03.
:24:03. > :24:13.flavours and aromas. That is knockout. For me, oloroso, I treat
:24:13. > :24:17.the same way as the red wine for cooking. Fino, manzanilla - white
:24:17. > :24:20.wine. Oloroso - red wine. And it goes with the same sort of food. So
:24:20. > :24:30.with stews and... The lamb that is in the oven. Absolutely. That is
:24:30. > :24:34.
:24:34. > :24:37.going to taste like heaven, I think, both of them together. I know this
:24:37. > :24:42.cos we actually do a recipe for vanilla ice-cream with it poured
:24:42. > :24:52.over in the restaurant. That's a very popular way of doing it.
:24:52. > :24:55.
:24:55. > :25:05.Christmas pudding in a glass. It certainly is. Move the glass for me.
:25:05. > :25:10.
:25:10. > :25:20.That's nice. Time to carve. That is still very, very juicy. We do not
:25:20. > :25:49.
:25:49. > :25:57.make gravy in Spain. I call it Feliz navidad! My God. The crew
:25:57. > :26:02.would say, "Are we surprised by this?" 'I loved Jose's recipe for
:26:02. > :26:12.roast lamb 'just like his mama used to make.' 'A perfect choice if
:26:12. > :26:14.
:26:14. > :26:19.you're looking for a festive roast see how many medals he ends up at
:26:19. > :26:23.the end of the show. With Christmas ten days away, for this week's
:26:23. > :26:28.masterclass, I thought I would show you something that's great for the
:26:28. > :26:34.period, brandy snaps. You can fill them full of cream. I thought this
:26:34. > :26:40.was a recipe my grandma used to make at this time of year because
:26:40. > :26:47.she'd buy golden syrup by the gallon. You would have brandy snaps
:26:47. > :26:53.at Christmas. It's so easy to make. Brandy snaps? Yes.
:26:53. > :26:59.(Speaks in Italian) No, it's not Italian. What's the
:26:59. > :27:05.difference? It sounds so good. you say pork and beans - what was
:27:05. > :27:10.the other dish? Pork and beans! Leave those two to argue over there.
:27:10. > :27:15.Brandy snaps - what you start off ideally - you can put ginger in. I
:27:15. > :27:20.have put a little bit of cinnamon in. You can mix and match the
:27:20. > :27:24.plaivers. It's a hundred grams of butter, sugar, golden syrup and
:27:24. > :27:30.flour. It can be flavoured with - we have a little bit of cinnamon in
:27:30. > :27:35.there but you can use a little bit of ground ginger in there. You melt
:27:35. > :27:40.the butter in this. I don't take it too far, and we pour the whole lot
:27:40. > :27:44.into the bowl. Then I would flow in a hundred grams of flour. Mix this
:27:44. > :27:49.together, and that is your brandy snap mix made. You can make this
:27:49. > :27:56.now for Christmas. This actually looks quite easy to make. You just
:27:56. > :28:03.sit there and... It's done. That's it. That's brandy snaps done. You
:28:03. > :28:07.stick that in the frij. You end up with that mixture. You let it firm
:28:07. > :28:11.up slightly, and you can basically lift these out and mould them into
:28:11. > :28:15.little shapes. Ideally for this, you're looking for something that
:28:15. > :28:21.will sort of expand in size about five times the size, but I am going
:28:21. > :28:25.to do the classic brandy snaps filled with cream. But I am going
:28:25. > :28:29.to flavour the cream with raspberries. The producers of the
:28:29. > :28:36.show didn't want me to fill it with cream. They said it wasn't festive
:28:36. > :28:42.enough. I am going to use chestnut puree. We bake these at 350
:28:42. > :28:47.Fahrenheit, about 170 centigrade, gas mark 4, a. Bake those for seven
:28:47. > :28:51.minutes, and you end up with these. These have obviously gone cold, but
:28:51. > :28:56.while they're still warm you can shake them. You can always put
:28:56. > :29:00.these back in the oven. We put these in for about a minute, then
:29:00. > :29:07.we can shake them. I'll show you that in a minute. First,
:29:07. > :29:11.congratulations. Thank you. What an amazing year. A fabulous year. I
:29:11. > :29:17.bet you didn't think you were going to be doing that when did you
:29:17. > :29:21.start? 12 Yeah, 12. My mum took me down to the gym. It was a mistake,
:29:21. > :29:26.really. She couldn't get a babysitter for myself and my
:29:26. > :29:31.brother, took me to a boxing class. That was it. I loved it. What was
:29:31. > :29:37.it about it that you liked? Why love it for a girl, boxing? I think
:29:37. > :29:43.it was just from watching some of the old fighters - my dad was a fan
:29:43. > :29:48.of boxing. He'd have the reruns of Muhammad Ali and sugar ray Leonard.
:29:48. > :29:54.I would see them in the Olympics. I'd be bouncing around in front of
:29:54. > :29:58.the TV and get told to sit down. When the big fights were on, we'd
:29:58. > :30:01.all get together. I got into the gym and thought, I really like
:30:01. > :30:04.boxing. The big break came for you at the training camp when you were
:30:04. > :30:08.training with the likes of other people. Wasn't that what spurred
:30:08. > :30:12.you on? You were training with thes like of David Hay and others in the
:30:12. > :30:16.same gym. Is that what spurred you on as a becomeser, training with
:30:16. > :30:22.other people like that and watching other people? What spurs you on?
:30:22. > :30:26.think, to be honest, I have such a big passion for boxing and being
:30:26. > :30:30.able to get in the ring and entertain people and show how hard
:30:30. > :30:33.you have been working over the years because you put a lot of time
:30:33. > :30:42.and effort into boxing. There's so many different elements into
:30:42. > :30:47.getting fit for it, then there is the technique and performing on if
:30:47. > :30:52.- the day as well. You have to be confidence, you have to be focused
:30:52. > :30:57.and fast. There is a hell of a lot more in it than people think.
:30:57. > :31:01.such a short space of time - it's four two-minute rounds. Literally,
:31:01. > :31:06.you have to perform in that short space of time, and literally you're
:31:06. > :31:13.up against the people that you have been fighting for your whole career.
:31:13. > :31:18.Yeah, when I boxed Corina in the final, she's an opponent that's
:31:18. > :31:23.bought me in four finals already. It was all or nothing. If there was
:31:23. > :31:27.any day I was going to beat her, it was then. I couldn't let her beat
:31:27. > :31:31.me in my home country. That's not right. You came out firing on all
:31:31. > :31:37.cylinders. It was incredible to watch. Round two, 50 seconds in,
:31:37. > :31:42.was it a left... Yes, left-hander. On the deck!
:31:42. > :31:45.LAUGHTER It was an incredible thing, but a
:31:45. > :31:49.close thing for you because it didn't seem to be that you were
:31:49. > :31:53.going to be doing the Olympics at all because in 2009... Yeah, I had
:31:53. > :31:58.a really serious back injury, and of all things, it wasn't caused
:31:58. > :32:03.through my sport. I had fallen down the stairs, so - and I went - I was
:32:03. > :32:08.actually in a rush, really. I was going to a competition to box, and
:32:08. > :32:16.I had fallen down the stairs, tripped over my bandages, went to
:32:16. > :32:20.the competition and boxed and won - as you do! But you basically just
:32:20. > :32:25.did this competition and thought I'll give it a go, and you won that.
:32:25. > :32:29.Yeah. It wasn't until a couple of weeks later the pain started worse.
:32:29. > :32:33.It wasn't getting any better. I went to the doctor's. I had a scan,
:32:33. > :32:38.and I'd damaged the vertebrae in my back. From then it was complete
:32:38. > :32:42.rest. I couldn't do any training. Don't worry about me. Carry on with
:32:42. > :32:47.your story. This is normally my kitchen. Don't worry. Carry on.
:32:47. > :32:52.Couldn't do any training. Yeah, that's... Don't worry, Nicola.
:32:52. > :32:57.Carry on. I told you to carry on. Couldn't do any training. I was in
:32:57. > :33:03.bed laid up for like three to four months. It was quite tough. Didn't
:33:03. > :33:10.you ever worry you weren't going to be fit enough? Yeah, I did because
:33:10. > :33:17.when I got back I went from doing 400 sit-ups a day to not being able
:33:17. > :33:22.to lift my shoulders off the floor. 400 sit-ups? That's not good
:33:22. > :33:31.enough! I can do more. Shall we test that? We'll test it after you
:33:31. > :33:35.have eaten all these brandy snaps. Since then, you went to the Excel
:33:35. > :33:39.and -- you're going to the Excel for the Sports Personality of the
:33:39. > :33:44.Year. It's going to be good. It's going to be a bit change as well,
:33:44. > :33:50.going in there knowing I'm not going to be boxing. What's next for
:33:50. > :33:54.you as a female on the horizon, what's next for you? I have the
:33:54. > :33:57.European Championships next October in Ireland. That'll be a good one,
:33:57. > :34:02.and there's a few smaller tournaments in between, but that's
:34:02. > :34:06.going to be the major one that I'm looking to win. That's the major
:34:06. > :34:12.win? Yeah. Best of luck, and best of luck with tomorrow night because,
:34:12. > :34:18.like I said, Sports Personality of the Year, it's just amazing to get
:34:18. > :34:24.in the list, but up against some amazing athletes as well - it is an
:34:24. > :34:29.amazing year for British athletes. Yeah. Just to be in the 12, that's
:34:29. > :34:37.made my day. If anyone deserves it, you do. Dive into these because no
:34:37. > :34:43.doubt you'll have a hang-over Monday morning, a good hangover
:34:43. > :34:51.cure. Because the guys in here want to be more festive - are the
:34:51. > :34:55.producers happy now? Happy now? Dive in. Nice one. Do you want a
:34:55. > :35:00.raspberry one? I'll have one of these. Dive in with that. Cool.
:35:01. > :35:06.Don't forget, if you are using a broom handle at home, make sure you
:35:06. > :35:13.use a clean one. Works, doesn't it This is good. Don't eat too many.
:35:13. > :35:17.You'll only be able to do 200 sit- ups. What will we make at Ted of
:35:17. > :35:22.the show, heaven, strawberry and cream gateau, his lasters of sponge
:35:22. > :35:29.with a mixture of strawberries, double stream, a homemade
:35:29. > :35:36.strawberry jam decorated with a sprig of - or hell, peas and pea
:35:36. > :35:39.and ham hock soup, Christmas ham, blitzed with a little bit of cream,
:35:39. > :35:44.pea shoots on the top and creme fraiche. You'll have to wait until
:35:45. > :35:48.the end of the show to see the final result. It's time for more
:35:48. > :35:51.festive dishes from Lorraine Pascale. She's got something for
:35:51. > :36:01.the vegetarians at Christmas, but first she's making mince pies with
:36:01. > :36:05.
:36:05. > :36:13.growning with mince pies at this time of year, but I really like to
:36:13. > :36:23.I'm going to use shop-bought puff pastry and mincemeat with a few
:36:23. > :36:28.
:36:28. > :36:31.extras, and a special twist to make I'm going to spice up my shop-
:36:31. > :36:35.bought mincemeat with some vanilla extract, orange zest, and a drop of
:36:35. > :36:40.port. And sometimes life's just too short to make your own puff pastry.
:36:40. > :36:48.These mince pies are really quite simple. Just roll out a square of
:36:48. > :36:58.puff pastry, about 30 by 30 centimetres. I do like to be quite
:36:58. > :37:05.
:37:05. > :37:15.exact so they all look the same. And I like to use a clean metal
:37:15. > :37:17.
:37:17. > :37:21.ruler to do this. Just measure... ..across like that. Now, take the
:37:21. > :37:23.square and then just cut... Sort of almost to the centre... All the way
:37:23. > :37:27.around. Like that. And then take the mincemeat, which is smelling
:37:27. > :37:37.beautiful. And put a blob in the centre. Not too much, about a
:37:37. > :37:37.
:37:37. > :37:40.tablespoon. And then take one egg. An egg on puff pastry acts like a
:37:40. > :37:43.sort of glue and it gives it a wonderful glaze as well. A quick
:37:43. > :37:47.whisk. And then just brush all the way around...the edge. And then
:37:47. > :37:50.take one corner. And fold it into the centre. And then... ..the next
:37:50. > :37:53.and into the centre, so I'm taking, sort of, every other corner and
:37:53. > :38:01.folding it. A bit of egg glue on top. Slide into the baking tray.
:38:01. > :38:05.This recipe makes about nine mince pies. To finish, cut little stars
:38:05. > :38:08.out of the leftover pastry and place on top of each one. Then bake
:38:08. > :38:12.in the oven at 200 degrees for about 20 minutes or until golden
:38:12. > :38:20.brown. OK, so these have been in the oven for about 20, 25 minutes.
:38:20. > :38:30.And they're lovely and puffed up and golden brown. And smell really
:38:30. > :38:34.
:38:34. > :38:39.good. All that's left now is to glaze them with some maple syrup.
:38:39. > :38:43.Just give even more flavour. Just dab it on like that... While it's
:38:43. > :38:46.still warm, it's going to soak into the pastry. A few more dabs. And
:38:46. > :38:56.then dust them with a little bit of icing sugar. Just makes them look
:38:56. > :39:30.
:39:30. > :39:33.nice and Christmassy. Really pretty. Perfect. So, in my family we have
:39:33. > :39:37.vegetarians and every Christmas they get sick and tired of being
:39:37. > :39:40.palmed off with just having the veg. So this year, I've made a pretty
:39:40. > :39:43.tasty veggie pie. Here's the filling. And here's how I made it.
:39:43. > :39:46.Carefully toast 600 grams of pecan, cashew and hazelnuts in the oven
:39:46. > :39:49.for 10 to 15 minutes. Let them cool and blitz them in a food processor.
:39:49. > :39:52.Gently fry four finely-sliced leeks in olive oil with rosemary, thyme
:39:52. > :39:55.and three cloves of chopped garlic until soft. Add 250 grams of finely
:39:55. > :39:58.chopped or blitzed chestnut mushrooms and five sage leaves
:39:58. > :40:02.roughly chopped or torn. Cook for a further two minutes. Take off the
:40:02. > :40:05.heat and leave to cool in a large bowl. Mix in the nuts, 150 grams of
:40:05. > :40:08.gruyere cheese and three eggs, and combine and season. I'm making a
:40:08. > :40:13.type of hot, watercrust pastry, the type you get in pork pies. I was
:40:13. > :40:16.making it one day - cos you make it with plain flour - and I'd run out,
:40:16. > :40:19.so I used half plain and half wholemeal, and it tasted amazing.
:40:19. > :40:23.Put 125 grams of plain flour and 150 grams of wholemeal flour, plus
:40:23. > :40:26.a pinch of salt and an egg in a bowl. Cover the egg with a little
:40:26. > :40:32.bit of flour to protect it. I've melted 100ml of water and 80 grams
:40:32. > :40:35.of butter. Put it over a low heat and then whack it up and get it
:40:35. > :40:38.bubbling away and just as its bubbling, it's ready. Pour the
:40:38. > :40:43.liquid over the flour and mix together really quickly until it
:40:43. > :40:47.combines into a dough. Roll it out to about half a centimetre thick.
:40:47. > :40:57.So I've got this tin. It's a seven- inch loose-bottomed tin and it's
:40:57. > :40:59.
:40:59. > :41:03.deep. Put it into quarters. And then take the tin and just put the
:41:03. > :41:12.corner in the centre of the tin like that and then let it sink...
:41:12. > :41:15...into the tin. I'm going to try and get it so it has nice straight
:41:15. > :41:25.sides, so it gets right into the corners. And just trim it all the
:41:25. > :41:31.
:41:31. > :41:34.way round. So I take my filling and just tip half of it in... Now, for
:41:34. > :41:44.something a little bit festive and for a bit of colour, dried
:41:44. > :41:49.
:41:49. > :41:54.cranberries. Just sprinkle them on. And then the rest of the topping.
:41:54. > :42:02.OK. Right. Now I'm going to make the lid. I take my offcuts and just
:42:02. > :42:12.roll-out a lid. Pop this down on it like that. Then cut around. You
:42:12. > :42:14.
:42:14. > :42:19.just need one egg to stick the pastry lid on. A quick whisk. And
:42:19. > :42:24.then just glaze the top so it acts like a glue. Then I get my pastry
:42:24. > :42:34.lid, I pop it on top and I'm going to seal it or crimp so I take my
:42:34. > :42:39.
:42:39. > :42:43.finger and pinch...it, ..all the way round like that. Neaten it up a
:42:43. > :42:50.bit. Then a hole in the middle. Let any steam out, although there won't
:42:50. > :42:53.be that much. Right, so that's that done. I'm going to pop this in the
:42:53. > :42:57.oven at 200 degrees for 40 to 45 minutes and then ten minutes before
:42:57. > :42:59.it's ready, I'm going to glaze the top to act like a glue and put on
:42:59. > :43:02.some frozen cranberries. I know there's cranberries inside, but
:43:02. > :43:12.those cranberries are sweet and the cranberries on top are quite sour.
:43:12. > :43:40.
:43:40. > :43:50.So there's a wonderful layering of ideas next week on Lorraine's show.
:43:50. > :43:57.Rachel Koo has escaped from her Little Paris, escaping the Paris
:43:57. > :44:01.quarter to do a soup. It's the Italian Stallion versus the King of
:44:01. > :44:05.Seafood doing the omelette challenge, with over 50 years of
:44:05. > :44:12.culinary experience between them. You can see what happens live later
:44:12. > :44:15.on. Of course, will Nicola be facing food hell, pea and ham hock
:44:15. > :44:20.soup or heaven, strawberry and cream gateau? We'll find out at the
:44:20. > :44:24.end of the show. We normally see our next chef cooking in beautiful
:44:24. > :44:28.parts of the world in our foodie films, so it's something special
:44:28. > :44:31.when we lure him into London. It's the great Rick Stein, of course -
:44:31. > :44:38.not cooking fish. We mentioned that at the top. Absolutely. I thought
:44:38. > :44:43.it would be nice to do some croquettes at this chilly time of
:44:43. > :44:53.year. This is Spanish? It is. The main thing I love about this dish
:44:53. > :44:56.
:44:56. > :45:00.is this imberico ham. It's from the black-footed pig? Yes. Aficionados
:45:00. > :45:06.of this ham will say the really important thing about it is the
:45:06. > :45:11.taste of the fat. It's quite fatty meat, but because it's cured, you
:45:12. > :45:18.eat it in very thin slices. It's the fat I love, so I'm just going
:45:18. > :45:28.to actually make these croquettes, put the ham - the fat in first of
:45:28. > :45:28.
:45:29. > :45:33.all. Prosciutto? I knew you were going to say that, but don't take
:45:33. > :45:43.this wrong - imberico ham is the best ham in the world. Oh! I think
:45:43. > :45:48.it's the best ham in the world, this stuff. It really is. It's the
:45:48. > :45:58.taste of acorns. They're Fed Exclusively on acorns the last few
:45:58. > :45:58.
:45:58. > :46:03.months of their lives. No comment. This is a seasonal - it's actually
:46:03. > :46:08.radicchio - not too much information, Gennaro. He knows
:46:08. > :46:15.everything... Casto franco. What is nice - I wish we did more of them
:46:15. > :46:20.in the UK, those lettuces - not lettuces truly. They have a
:46:20. > :46:24.slightly bitter finish to them. You can grow the lettuces in the UK.
:46:24. > :46:31.You can, but nobody seems to do them. I think it's to do with the
:46:31. > :46:38.way they blanch them. It's quite technical. You have to go into a
:46:38. > :46:43.darkened room with a bath and leave them there for weeks. I was going
:46:43. > :46:50.to go into that but we haven't got time, it's so complicated. What are
:46:50. > :46:55.you doing now? This is the basic panada for the croquettes. Like I
:46:55. > :47:00.said earlier on, often you use mashed potato. But I particularly
:47:01. > :47:04.like these because you get a much lighter finish with flour, butter
:47:04. > :47:10.and milk. It's creamier inside. It's creamier. That's what I want.
:47:10. > :47:15.The great thing about croquettes is when you bite into them, you get
:47:15. > :47:22.this crisp... Is it easy to cook? They're very easy to cook, Nicola.
:47:22. > :47:27.They really are. You just need a deep fryer. Everybody loves them.
:47:27. > :47:33.Why I have chosen them at Christmas is for a drinks party - pick them
:47:33. > :47:38.up, yum. They do melt in the mouth. They do. Tell us about the salad
:47:38. > :47:42.because you have tinned tuna and asparagus. I know, but it is a
:47:42. > :47:46.classic salad. All of those ingredients go together rather well.
:47:46. > :47:55.I like tinned asparagus. It's that blanched asparagus they have in
:47:55. > :48:02.Spain where, again, a bit like the casto Franko, they starve the
:48:02. > :48:11.asparagus of light. They put them in dark polytunnels. You don't get
:48:11. > :48:14.the greenness of the British asparagus, but - The tunena, good
:48:14. > :48:20.stuff. It makes it easier for people to cook it. You can just get
:48:20. > :48:28.the tuna from a tin. It's quite easy to do, isn't it? You don't
:48:28. > :48:32.have to go fishing and catch your own tuna first. No, but tuna -
:48:32. > :48:37.preserved tuna has always existed since the Roman times. So it is
:48:37. > :48:39.good. It's got that flavour, that texture which you can't get in the
:48:40. > :48:43.fresh - ALL SPEAK AT ONCE
:48:43. > :48:49.Probably did. Thank you very much. It's not me. You said it. What he
:48:50. > :48:53.says is a good point, preserving because of course tuna being an
:48:53. > :48:57.oily fish, no preservation, doesn't keep. Unless you're going to have
:48:57. > :49:02.it straight off the fish, chargrilled, undercooked, much
:49:02. > :49:06.better to cook it in olive oil. You can keep it a bit like you do your
:49:06. > :49:11.tomatoes in Italy, all winter. Exactly the same. You boil them,
:49:11. > :49:16.dry them, put it inside the olive oil. It will last a year. That is
:49:16. > :49:20.fantastic. Total opposite of where you have been recently. I have.
:49:20. > :49:25.Before I talk about India, which I love to talk about, I am going to
:49:25. > :49:30.put in some cooked chicken, and you kindly put in boiled eggs for me as
:49:30. > :49:33.well. We're filming all over India at the moment in search of the
:49:33. > :49:38.perfect curry. What we were sort of thinking - that's me and Dave, who
:49:38. > :49:42.I always work with, is, do you get better currys in India? I can't
:49:42. > :49:52.answer that question. You get really good restaurants -
:49:52. > :49:55.
:49:55. > :50:02.I have been to India. You can. Don't go anymore! We have been out
:50:02. > :50:07.there for two months. We're going back again.
:50:07. > :50:14.But it is a sensational country. I wouldn't say it's always easy. If
:50:14. > :50:19.you know the expression Delhi belly, I had plenty of that. But I love
:50:19. > :50:23.the Indians. I love their sense of humour. Even when things are tough
:50:23. > :50:28.in very difficult circumstances and you see a lot of poverty, they
:50:28. > :50:32.still manage a smile. I think they're an inspiration to us all,
:50:32. > :50:37.and I think the curries - I just love. Curry is our favourite food I
:50:37. > :50:42.think. It is an amazing country, rich with so many different things.
:50:42. > :50:48.It is, and, of course, their food is entirely different from one part
:50:48. > :50:53.of India to the other. Now, then, that needs to go away, go into a
:50:53. > :50:57.fridge for a few hours, and you've already got one. Thank you so much.
:50:57. > :51:01.We basically chill this mixture down. We do. We chill it down, then
:51:01. > :51:06.mould it up into little balls, then the little balls into - of course,
:51:06. > :51:11.it's quite soft, isn't it? It's soft, but we have done a great job.
:51:11. > :51:15.It will be all right. Put that into breadcrumbs. Where is Rick Stein
:51:15. > :51:18.this Christmas? I am actually in Padstow, but I am going off to
:51:18. > :51:22.Australia just after Christmas because my wife Sara lives in
:51:22. > :51:29.Sydney. I have a house in Sydney and I have a restaurant over there
:51:29. > :51:34.as well in New South Wales. So I've got the best of both worlds. To me,
:51:34. > :51:38.these days, Christmas is a bit Padstow, a bit Sydney. A contrast.
:51:38. > :51:42.Padstow, you still keep working down there, but you have built this
:51:42. > :51:49.little development kitchen now. Yeah, with my son Jack. My God,
:51:49. > :51:56.he's upstaging me on TV these days. He's doing camera tests and all
:51:56. > :52:03.that sort of thing. In this Cornish Christmas, we were chopping up veg
:52:03. > :52:08.together, and I am sort of going like this and he's going -
:52:08. > :52:15.(Chops fast) You're a good teacher! It's true.
:52:15. > :52:20.We need to get frying. Thank you very much for giving us a hand.
:52:20. > :52:26.They're not the neatest croquettes as I would like. I tell you what's
:52:26. > :52:31.really good about these is, like I was saying, that panada is very,
:52:31. > :52:37.very light, so they will eat - as we say in the trade these days,
:52:37. > :52:41.they'll eat very well. When it warms up, it will make them nice
:52:41. > :52:47.and soft. That's the thing. You can actually hear when the inside is
:52:47. > :52:51.melted. You can hear a slight change in the - because you can
:52:51. > :52:58.hear chips frying, can't you? of course, at the end of today's -
:52:58. > :53:00.well, all of today's recipes, including this one from Rick are on
:53:00. > :53:05.the website, bbc.co.uk/saturdaykitchen. You can
:53:05. > :53:09.explain what goes in there. Basically, I just love these salads
:53:09. > :53:13.because you just put anything you want in. That's what I like about
:53:13. > :53:17.them. It is a starter, a first course. It's not something you
:53:18. > :53:23.would generally have as a main course, but I just love the way in
:53:23. > :53:30.Spain - it's a bit like antepasta in Italy. You get these things -
:53:30. > :53:39.you choose a selection of them. You get a salad. You have some imberico
:53:39. > :53:42.ham maybe. You share them. In Spain, I do eat salad, and summer and
:53:42. > :53:46.wintertime are really... Do you know Spain? Yeah. Do you know what
:53:46. > :53:50.- when we were making the Spanish programme, I was just talking to an
:53:51. > :53:55.Italian friend of mine who just said, yeah, but second-class
:53:55. > :54:01.cuisine, really, talking about the Spanish, and I thought how typical
:54:01. > :54:06.of the Italians, the only people that can cook fantastic food are
:54:06. > :54:12.you lot. Hold on. I like Spain, and this fantastic country indeed - I
:54:12. > :54:20.usually spend Christmas in Spain, and there's so much wonderful food
:54:20. > :54:24.on display. Michelin food, actually. They do. Give us a second because
:54:24. > :54:28.Football Focus is going to be on in a minute. Do you want to tell us
:54:28. > :54:38.what this is? It's croquettes, imberico ham and chicken with a
:54:38. > :54:38.
:54:38. > :54:43.Spanish salad. That's what it is. There you go. I have to stop him
:54:43. > :54:46.because he'll carry on until the afternoon. This is when you get to
:54:46. > :54:50.dive into this one. Good. These should be nice and soft in the
:54:50. > :54:54.middle. If you try one and open these up, you can see - look at
:54:54. > :54:59.that. That's how they should be. is. It's a way of sort of giving
:54:59. > :55:04.you that - so you can pick them up in your hands and eat them. I can't
:55:04. > :55:08.wait. I'm sorry. Good. A little bit fussy to make, but I think when you
:55:08. > :55:15.coat them in breadcrumbs and put them in the fridge, they'll keep.
:55:15. > :55:25.My new word today, "fantastico"! Right. Let's go back to Kingston
:55:25. > :55:36.
:55:36. > :55:42.and see what Susie has chosen to go would work brilliantly as winter
:55:42. > :55:47.party food. One option with this dish is to go for an
:55:47. > :55:53.inexpensivecova which would give a nice celebratory feel to any
:55:53. > :55:55.gathering, but with the salad side dish I am looking for a still wine,
:55:55. > :56:03.something zesty that'll balance the creaminess of the croquettes and
:56:03. > :56:13.complement the crisp salad, and here it is, the Marques de Riscal,
:56:13. > :56:14.
:56:14. > :56:20.which is great for this lovely Spanish meal. Rueda Blanco is a bit
:56:20. > :56:24.like Spain's answer to sauvignon blanc. It's rich and full of
:56:24. > :56:28.vibrant flavours. That's really lemony and grassy. So what we have
:56:28. > :56:33.here is a very versatile wine that's going to work with all the
:56:33. > :56:37.different elements in Rick's dish. It's juicey and herbal, and that's
:56:37. > :56:41.going to complement the salad, particularly the asparagus and the
:56:41. > :56:45.spring onion, but there's also some lovely lemon fruit that'll pick up
:56:45. > :56:50.on the tuna and offset the salty ham and the richness of those
:56:50. > :56:55.croquettes. Rick, it's a lovely, sunny dish that with this wine is
:56:55. > :56:59.going to brighten up everyone's chilly December Saturday.
:56:59. > :57:06.It certainly is. We're all enjoying that one, another great, inspired
:57:06. > :57:13.choice. It is. I thought she'd go with a vino sherry. But this is
:57:13. > :57:17.really and fresh. A fantastic mix to go with this. I just love it!
:57:17. > :57:24.It's fantastico. It's nice he left you one. What do you think of this?
:57:24. > :57:34.It's good. Great, isn't it? Now Rachel is outside her Paris kitchen,
:57:34. > :57:39.
:57:39. > :57:42.and she's taking a look around the I live in the neighbourhood of
:57:42. > :57:45.Belleville. There are over 15,000 Asians living here and just over a
:57:45. > :57:48.quarter of them are from the former French colony of Vietnam. The
:57:48. > :57:51.French occupied Vietnam for over 100 years. And after the Vietnam
:57:51. > :57:55.war, many emigrated here. In Paris, one of the outcomes is a vibrant
:57:55. > :57:59.Vietnamese restaurant scene. This one has been serving fantastic food
:57:59. > :58:02.for the past seven years. I am really excited, because the
:58:02. > :58:08.restaurant owner, Irene, has agreed to show me how French ingredients
:58:08. > :58:18.have infused with Vietnamese cuisine. Well, it smells amazing in
:58:18. > :58:21.here. Thank you. What are we going to make? Banh mi. Vietnamese
:58:21. > :58:24.sandwiches. Fresh bread, and it looks like a baguette. Is that the
:58:24. > :58:34.influence from the French colony? Yes. They take the French baguette
:58:34. > :58:36.
:58:36. > :58:38.and they fill it with... In their way, yes. The banh mi starts with
:58:38. > :58:47.carrots pickled in white wine vinegar and sugar. And after, you
:58:47. > :58:51.put the meat, chicken. And you put a lot of coriander.. Do you do a
:58:51. > :58:58.little sauce on top? Yeah. OK. Some nuoc mam sauce? Nuoc mam is a
:58:58. > :59:06.Vietnamese fish sauce. You want to try it? Yes, I'd love to try it.
:59:06. > :59:14.All right. I love that sauce. I am loving this. Now I want to show
:59:14. > :59:22.Irene how Asian flavours have influenced my cooking. I'm making
:59:22. > :59:25.my Vietnamese version of the delicious French pistou soup. First,
:59:25. > :59:28.fry some onions and garlic. The onions and the garlic has softened
:59:28. > :59:31.up nicely. So I will start adding my other ingredients. Three bay
:59:31. > :59:34.leaves and a couple sprigs of thyme. Four tablespoons of tomato paste.
:59:34. > :59:38.Two chopped carrots. And then two chopped-up courgettes. Just going
:59:38. > :59:46.to gently fry these until they are cooked, but still firm. I'm going
:59:46. > :59:51.to add my green beans. Some water. About two litres. Add some pasta.
:59:51. > :59:56.This is coquillettes pasta which is used especially for soup. And I'm
:59:56. > :00:01.going to cook this until the pasta is done and the beans are al dente.
:00:01. > :00:08.They're cooked. All right. For the pistou sauce, really easy. You need
:00:08. > :00:14.one stalk of lemongrass, roughly chopped. Half a birds-eye chili. My
:00:14. > :00:20.Vietnamese basil. This is also known as Thai basil. Shave off the
:00:20. > :00:23.leaves. Go in there, leaves. A big bunch. All you need now is some
:00:23. > :00:30.sunflower oil. Traditional pistou is a bit like the very popular
:00:30. > :00:37.Italian pesto. It just doesn't have pine nuts or Parmesan in it. And
:00:37. > :00:40.you're going to blend it up. The paste comes from Nice, which is
:00:40. > :00:44.only 30 kilometres from Italy, hence the Italian influence on this
:00:44. > :00:47.dish. My pistou looks perfect. And will sit on top of my soup. You can
:00:47. > :00:52.use it like a pesto, but it also goes well with potatoes, lamb chops
:00:52. > :00:56.and because it has no dairy, it's great for vegans. Pasta's almost
:00:56. > :01:02.done. And now I'm going to put in the last bits - white beans, in
:01:02. > :01:08.they go. And then I'm going to put the peas in. In they go. It's all
:01:08. > :01:15.cooked. And now I'm going to serve it up to Irene. I hope she likes it.
:01:15. > :01:19.Et voila! It's your soup, with my little Vietnamese twist. Smells
:01:19. > :01:29.good and tasty. Bon appetit! You want to stir in your pistou a bit,
:01:29. > :01:33.because if you eat it whole then it's a bit spicy. Mmm. It's good.
:01:33. > :01:36.Do you like it? Delicious. Yes. It's funny, because it's a French
:01:36. > :01:44.soup, but I can taste the lemongrass and the basil, which for
:01:44. > :01:47.me, it's totally Asian... Vietnamese cooking. But it works so
:01:47. > :01:57.well. In homage to my favourite the Vietnamese flavours, light and
:01:57. > :02:09.
:02:09. > :02:11.spicy, perfect for hot summer days. Carrot salad, celeriac and apple
:02:11. > :02:14.salad doesn't sound very exciting but actually, sometimes the
:02:14. > :02:17.simplest ingredients can be the tastiest. Crudites - raw vegetables
:02:17. > :02:20.like peppers, cucumbers and of course, this carrot salad, is a
:02:20. > :02:23.menu staple in French bistros. It's all not all heavy sauces and stews.
:02:23. > :02:26.Top and tail your carrots and slice them into matchsticks on a mandolin.
:02:26. > :02:29.You can also make this salad with courgette or baby turnip. 'Put your
:02:29. > :02:33.carrots to one side, then get on 'with the delicious vinaigrette.
:02:33. > :02:39.This one starts with lemon.' Give it a little squash and a roll,
:02:39. > :02:49.helps with the juices. I'm using sunflower oil. What you're looking
:02:49. > :03:00.
:03:00. > :03:04.for is an oil which doesn't taste of anything. Five tablespoons. Yes!
:03:04. > :03:07.You want it to have a little zing to it. Pour it all over, mix it in.
:03:07. > :03:10.Quality control! Finishing touch is a bit of parsley. You want to
:03:10. > :03:18.finely chop the parsley. Sprinkle it over, give it a mix around, et
:03:18. > :03:21.voila! There's your carrot salad. All right, ready to go on salad two.
:03:21. > :03:25.I've got the ugliest vegetable ever - celeriac. Yes, it doesn't look
:03:25. > :03:28.that great, but I'm going to do a bit of a vegetable makeover and
:03:28. > :03:38.make it into a fantastic tasting dish. Begin by chopping off the
:03:38. > :03:44.
:03:44. > :03:46.rough skin. I'm going to chop this up into more manageable pieces.
:03:46. > :03:49.'Celeriac also has a much milder flavour than celery.' OK. Now,
:03:49. > :03:52.let's make the vinaigrette. You need some lovely grainy mustard.
:03:52. > :03:54.I'm using a heaped teaspoon of moutarde de Meaux, whose seeds
:03:54. > :03:58.haven't been fully ground but any wholegrain mustard will be fine.
:03:58. > :04:05.Add five tablespoons of sunflower oil, white wine vinegar... Actually,
:04:05. > :04:09.I think I had rose wine in this as well. It's kind of a bit pink. Two
:04:09. > :04:18.tablespoons. Add a little sugar, a pinch of salt and black pepper.
:04:18. > :04:22.Give it a good mix. Yum! Good! My salad. Mix in the dressing and grab
:04:22. > :04:32.the final ingredient - an apple. Use one that's tart enough to
:04:32. > :04:37.
:04:37. > :04:40.contrast with the mildness of the celeriac. The apple and celeriac
:04:40. > :04:43.will discolour if you don't mix it with the dressing quickly. That's
:04:43. > :04:46.the apple done. Whack it in your bowl, mix the ingredients and
:04:46. > :04:49.that's your salad. Have a little taste. Tastes pretty good. Simple,
:04:49. > :04:59.healthy and delicious. Serve as a side dish, with a sandwich or with
:04:59. > :05:05.
:05:05. > :05:11.with your left-over turkey or ham. It's time to answer your food
:05:11. > :05:18.questions. First on the show we have Caroline from Kent. Hello?
:05:18. > :05:23.Hello. Good morning. What's your question for us? My question is I
:05:23. > :05:33.have something I have never used and I would like to over Christmas.
:05:33. > :05:33.
:05:33. > :05:37.Can your chefs give me a recipe for it? Cataplana. Yes, it's a round
:05:37. > :05:42.dish with two handles. Basically, I haven't got as rebuy, I'm going to
:05:42. > :05:47.make one up. I'm sure it will be just about right, olive oil in the
:05:47. > :05:52.pan. Use some pork fillet. It's got to be tender because quite a lot of
:05:52. > :06:02.times when I have had this dish, it's tough, a bit of garlic, that
:06:02. > :06:04.
:06:04. > :06:09.pork in the pan thinly sliced, cook very quickly, then just take clams,
:06:09. > :06:13.Vongolet. A little bit of dry sherry. That would be nice. If
:06:13. > :06:18.you've got a bit of imberico ham, throw that in too, parsley, maybe a
:06:18. > :06:25.bit of chilli, black pepper, no salt, lid on, shake, shake, shake,
:06:25. > :06:32.lid off, clams all open, let it reduce down a bit, serve in the
:06:32. > :06:41.canaplana. I love it. That is available in the supermarkets. I
:06:41. > :06:45.have seen it. What would you like to see? Food heaven or hell? Heaven.
:06:45. > :06:51.Maria, hi, there. What's your question for us? I would like to
:06:51. > :06:57.know the best Italian recipe for turkey at Christmas, please. Marie
:06:57. > :07:02.is 13 years old. It's so easy. We don't usually roast the turkey. We
:07:02. > :07:07.do a pot roast, so a small turkey if you want to do altogether,
:07:07. > :07:12.celery, carrots, onions. You don't seal the turkey first. You put it
:07:12. > :07:18.inside this roasted dish, put seasoning on the turkey, the turkey
:07:18. > :07:21.on top, a little bit of water and wine, you cover, put it in the oven.
:07:21. > :07:26.It depends how big it is. If the turkey is one-and-a-half kilos,
:07:26. > :07:35.will take about - how long? hour-and-a-half. An hour-and-a-
:07:35. > :07:40.half! The idea of pot roasting is to cook it in a little bit of
:07:41. > :07:44.liquid, stops it going dry. Put your veg in the bottom, a little
:07:44. > :07:49.bit of white wine or stock, cover it. That's the key to it. Uncover
:07:49. > :07:53.it 30 minutes before the end. Good luck. What dish would you like to
:07:53. > :07:59.see at the end of the show? Definitely like to see heaven.
:07:59. > :08:05.Yeah! Hello, Vic are you there? am. What's your question for us?
:08:05. > :08:10.have been given some razor clams, razor fish. I think I've got about
:08:10. > :08:16.50. Yeah. I would like to know how to prepare them and how to cook
:08:16. > :08:20.them to make them really tender. It's got to be yours, hasn't it?
:08:20. > :08:24.Actually, I think it's probably more Gennaro's because although I
:08:24. > :08:29.do cook them all the time, I got the original recipe from Venice,
:08:29. > :08:32.but basically, a bit like the recipe before, you just take a big
:08:32. > :08:36.pan, put the clams in there, a little bit of olive oil this time,
:08:36. > :08:41.a little bit of chilli, a little bit of lemon juice and just open
:08:41. > :08:45.them up in their own juice. If you have big razor clams, they look a
:08:45. > :08:49.bit unpleasant because it's long meat, so do slice them up. You must
:08:49. > :08:53.serve them in the shells because the shells are very theatre, if you
:08:53. > :08:56.know what I mean, but slice them up because people ain't going to put
:08:56. > :09:03.them in their mouth. But the ones they have in Italy are tiny, like
:09:03. > :09:08.that same thing... Same thing, garlic, chilli and wine, just cover
:09:08. > :09:14.up, make sure then you shake them a bit, remove the lids. They're all
:09:14. > :09:21.ready. Have some lovely bruchetta on the side, a squeeze of olive oil
:09:21. > :09:24.and lemon oil. You know, getting them out of the beach, if you see a
:09:24. > :09:28.little keyhole mark in the sand at low tide and you happen to have
:09:28. > :09:32.some salt with you, pour it down, and they'll come burning up out of
:09:32. > :09:39.the sand. I tried. It didn't work with me. Best of luck. What would
:09:39. > :09:44.you like to see? Heaven or hell? What dish would you like to see?
:09:44. > :09:50.Heaven, please. Three meals so far. Right. Let's get down to business.
:09:50. > :09:57.The usual rules apply, a three-egg omelette cooked as fast as you can.
:09:57. > :10:01.Nathan is on the top of the board. That's my chum from across the
:10:01. > :10:07.water. A three-egg omelette cooked as fast as you can - three, two,
:10:07. > :10:10.one, go. Come on, boys. They're quick at this, you see.
:10:10. > :10:15.You thought the Olympics was a competition. This is - they're
:10:15. > :10:25.focused! Look at the concentration on their faces.
:10:25. > :10:32.
:10:32. > :10:38.I dropped it! Let's have a look - this one first. See, you managed to
:10:38. > :10:44.create an omelette there. I did. dropped it at the last minute.
:10:44. > :10:49.one, however... Let me see - I have done about seven - I have had three
:10:49. > :10:54.- no, four disqualifications. James. Rick Stein, where do you
:10:54. > :10:59.think you're going to be on our board? I think there's more than
:10:59. > :11:08.80% omelette there. Yeah? You did it in 21 seconds, so you're fast,
:11:08. > :11:18.but you ain't going on our board. You're going in good company - in
:11:18. > :11:20.
:11:20. > :11:29.the bin. You think I'm eating that! Have you been practising? No.
:11:29. > :11:32.were quick. Tell me. You had to beat 18.88 seconds. You did it in
:11:32. > :11:40.18.16, which puts you back in the centre of our board.
:11:40. > :11:47.APPLAUSE And knocks Cyrus out of the top ten.
:11:47. > :11:56.Thank you! What did you do? It's quite straight forward, Rick. It's
:11:56. > :12:02.only three eggs in a pan. If you're talk about making a real omelette -
:12:02. > :12:06.At the owned of the show, should we have heaven, strawberry and cream
:12:07. > :12:11.gateau or hell, pea and ham hock soup? Today, the great Frenchman is
:12:11. > :12:21.focusing his powers on the humble apple. Rick, it starts with three
:12:21. > :12:33.
:12:33. > :12:35.In the kitchen, something savoury is on the menu. When you think of
:12:35. > :12:39.apples, you don't automatically think of fish. But, actually, often
:12:39. > :12:41.apples can be used in savoury dishes. In his next dish, Raymond
:12:41. > :12:45.pairs apples with lemon verbena to complement a salmon confit. Confit.
:12:45. > :12:49.What is a confit? A confit is a very old technique from the South
:12:49. > :12:53.of France. You cure the meat or the fish, OK, then you slow cook it, OK,
:12:54. > :12:57.in a bath of goose fat, or in this case olive oil. First, cure the
:12:57. > :13:07.fish by rubbing it with a mix of dill, sea salt, sugar, white pepper,
:13:07. > :13:12.lemon zest and the herb lemon verbena. Can you clingfilm it and
:13:12. > :13:15.put it in the fridge for 30 minutes? Tres bien. To complement
:13:15. > :13:18.the fish, apples are marinated in lemon verbena oil. The flavour, the
:13:18. > :13:22.aroma, it's like being into a... In Amalfi Coast into an orchard of
:13:22. > :13:28.lemons. Liquidise fresh lemon verbena leaves with your best olive
:13:28. > :13:31.oil. Voila. So now I'm going to warm it up, OK, and let the, the
:13:31. > :13:41.herb infuse the olive oil. Once warm, leave to infuse for a minimum
:13:41. > :13:43.
:13:43. > :13:47.Then pass the oil through a fine sieve. This apple is a Cox Orange
:13:47. > :13:54.Pippin. That one goes extremely well into any savoury dish because
:13:54. > :14:01.it's not over sweet. Place pieces of apple in a plastic bag. Add the
:14:01. > :14:04.lemon verbena oil and leave to marinate overnight. Raymond takes
:14:04. > :14:14.advantage of his kitchen, using a vacuum packer to speed up the
:14:14. > :14:16.
:14:16. > :14:20.process. After half an hour in the fridge, the salmon is cured. You
:14:20. > :14:23.can see the salt has made his magic work - drawn out some juices.
:14:23. > :14:26.so in 30 minutes it's already much firmer. The curing processes
:14:26. > :14:30.release juices and intensify the salmon's flavour. Rinse, then pat
:14:30. > :14:34.the fish dry. Then cut into 150 gram portions. Heat olive oil and
:14:34. > :14:44.lemon verbena in a bain marie to 43 degrees centigrade. Add the salmon
:14:44. > :14:51.
:14:51. > :14:54.for 12 to 15 minutes, keeping the temperature constant throughout.
:14:54. > :14:57.so the salmon is confit. It is warm and uncooked and raw. But the
:14:57. > :15:00.texture is so different from raw salmon. Completely different. OK,
:15:00. > :15:10.tres bien. To decorate the plate, use apple puree. Raymond is adding
:15:10. > :15:15.
:15:15. > :15:18.dandelion and sorrel leaves. Spoon on creme fraiche and apple jelly.
:15:18. > :15:23.bit of lemon juice for sharpness. Then, what do we need? Apple!
:15:23. > :15:27.Apples! Adam, can you give me my apples, please? Here, Chef. You can
:15:27. > :15:35.see all the oil is gone. The juice is out and all the oil is in the
:15:35. > :15:39.apples. It's such an incredible flavour. Really so fantastic! You
:15:39. > :15:43.can put them as you want to. Just like that, for example. To place
:15:43. > :15:53.somewhere here. Finish with a few drops of verbena oil. I think
:15:53. > :16:03.
:16:03. > :16:08.that's lovely just as it is. Bon appetit. Raymond's final dish is a
:16:08. > :16:11.light and creamy apple souffle, cooked in a buttered baked apple.
:16:11. > :16:18.To prepare the apples, scoop out the flesh of the fruit, brush the
:16:18. > :16:25.insides with calvados butter and bake for nine minutes. Then cool
:16:25. > :16:29.them in the fridge. All what we have left is to do a souffle.
:16:29. > :16:32.the souffle, first make the base. OK, so it's very, very simple.
:16:32. > :16:42.Vanilla, milk, eggs, and Simmer 170 millilitres of milk and a teaspoon
:16:42. > :16:42.
:16:42. > :16:46.of vanilla essence in a pan on a gentle heat. You need two egg yolk.
:16:46. > :16:54.In a bowl, separate two egg yolks. So keep your egg white for the
:16:54. > :17:04.souffle later. You add 20 gram of sugar, no more. You cream it. Dd 30
:17:04. > :17:07.grams of plain flour. Pour the heated milk and vanilla slowly into
:17:07. > :17:10.the bowl while whisking to prevent lumps. Voila. At the moment, it's
:17:10. > :17:15.very thin. It needs to be thickened up with heat. Then pour the mix
:17:15. > :17:18.back into the pan and return to the hob. Voila. It's thickened, it's
:17:18. > :17:21.smooth, it's shiny, you know it's cooked. Raymond adds calvados for
:17:21. > :17:25.extra flavour. When the pastry cream has thickened, remove it from
:17:25. > :17:28.the direct heat and put it in a pan of warm water. It's very important
:17:28. > :17:32.for all souffle to have the pastry cream warm, because that does help
:17:32. > :17:39.to give an extra lift. Equally, to mix egg white to a cold pastry
:17:39. > :17:42.cream, good luck to you. It's very hard. Next, whisk five egg whites
:17:42. > :17:52.in a bowl, add a squeeze of lemon juice, then slowly add 55 grams of
:17:52. > :17:57.
:17:57. > :18:03.caster sugar, whisking all the time. We're just laughing about... Adam?
:18:03. > :18:10.Adam? Adam, can you do it a little quicker? I'm exhausted. I'm
:18:10. > :18:20.knackered. Absolutely knackered. I don't know why, but... More. Voila.
:18:20. > :18:22.
:18:22. > :18:27.OK, tres bien. Yeah, yeah. That's perfect. In a separate bowl, whisk
:18:27. > :18:33.a third of the egg whites into the pastry cream. Gently fold in the
:18:34. > :18:37.rest of the egg whites. Apples, please! Could I have them, please?
:18:37. > :18:41.They cooled? Yeah. Remove the cooled apples from the fridge and
:18:41. > :18:45.spoon in the souffle mix, shaping the tops so they're round. A bit of
:18:45. > :18:48.icing sugar just to create a lovely crust on the top. Then place each
:18:48. > :18:55.souffle in the oven on a square of greaseproof paper to stop them
:18:55. > :19:01.sticking. Those will take about seven minutes.
:19:01. > :19:04.The sabayon has arrived! The apple souffle can be eaten on
:19:04. > :19:14.its own, but Raymond serves it on a layer of sabayon with caramelised
:19:14. > :19:16.
:19:16. > :19:18.apples, and adds a sorbet topped There's three main components of
:19:19. > :19:27.food which are crucial - the ingredients, the creativity and the
:19:27. > :19:37.people I share it with. Then food gets exciting. Taste it.
:19:37. > :19:45.
:19:45. > :19:49.out whether Nicola will be facing food heaven or hell. Your food
:19:49. > :19:56.heaven, of course, would be this Pyle of strawberries, not only that
:19:56. > :20:02.but a Pyle of meringue and gateux or a pot of peas. Rick Stein wanted
:20:02. > :20:07.a pot of peas. It's nice. If you want to hit anybody, you
:20:07. > :20:13.know which one to go for. We're going to do our cake first. I am
:20:13. > :20:19.going to get the jam on first, a very quick jam. We take some water
:20:19. > :20:24.and use some of this jam sugar which is high in pectin which is
:20:24. > :20:29.used to set. If we can chop those up, that would be great. These? OK.
:20:30. > :20:35.To set our jam. We're going to put a little bit of lemon in there.
:20:35. > :20:40.Then we're going to throw in our strawberries, just a small amount,
:20:40. > :20:46.you see. Yeah, just a little bit. We bring it to the boil quickly for
:20:46. > :20:50.15 minutes and end up with a jam - more like a compote. Now with our
:20:50. > :20:54.cake, we're going to use softened butter for this. You won't be
:20:54. > :21:00.allowed this when you were training, would you? No, definitely not that
:21:00. > :21:09.amount as well. If you want to throw the sugar in as well...
:21:09. > :21:13.Throw that in there as well. Now, winning the Olympic gold medal has
:21:13. > :21:19.given you a chance to help the younger generation as well. Tell us
:21:19. > :21:22.what you're doing with that. Yeah, I am working with a charity which
:21:22. > :21:27.helps girls from disadvantaged areas get into sport area,
:21:27. > :21:32.specially from the ages of 16-24. They tend to lose a lot of girls
:21:32. > :21:36.between that age range, and the same is to get them back into sport
:21:36. > :21:41.and involved. And you'll be all the inspiration they need I suppose.
:21:41. > :21:45.Not only that but this new show you're doing, Superstars, that must
:21:45. > :21:50.be incredible, isn't it? Oh, it was fantastic. I was watching the old
:21:50. > :21:55.YouTube video clips of Brian Jackson - he's doing the dips, and
:21:55. > :21:59.we're like, Whoa! That guy can dip. He's a dipping machine. He's a
:21:59. > :22:03.dipping machine. That show literally has been around for - I
:22:03. > :22:07.don't know - over 40 years I suppose. Yeah. Sir Jackie Stuart
:22:07. > :22:12.has done it as well, all of those sort of people. It's going to be
:22:12. > :22:17.definitely one to watch. It's going to be on Boxing Day. There are some
:22:17. > :22:21.good contestants in there. Icing sugar in? Yeah, a little bit. There
:22:21. > :22:27.you go. Now, you're competing against seven other girls, and the
:22:27. > :22:35.guys are doing their own thing as well. Who are you competing
:22:35. > :22:41.against? Christine ohorug gu, Catherine Granger. I am up against
:22:41. > :22:45.a fierce group of women. In the past, in the boxing, done really
:22:45. > :22:50.well. Yeah, quite well. I think it's because it's all around
:22:50. > :22:54.fitness, boxing. You do a bit of everything, boxing, running,
:22:54. > :22:59.swimming. It's one of those things where you do every other sport to
:22:59. > :23:04.do your sport. Exactly. We have thes me going on here. This is the
:23:04. > :23:08.strawberries and cream whipped up by Gennaro. I have made a sponge
:23:08. > :23:14.mixture here which you can pop into one of your cake tins. How are you
:23:14. > :23:20.doing, Gennaro? I am all right. Don't get too close to him.
:23:20. > :23:26.Right. We've got our cake tin here, and these have been pre-lined. And
:23:26. > :23:31.you can spread these out in a nice and even - you spread all of these
:23:31. > :23:36.out, bake them in the oven once you spread them out, and we end up with
:23:37. > :23:43.these cakes we've got in here. Now we can start to assemble... This is
:23:43. > :23:48.the good part. When does training start? When are you not allowed to
:23:48. > :23:52.eat this sort of food? January. That's when I'll be getting back to
:23:52. > :23:56.full-time training, and all of this stuff will be gone. It's a huge
:23:56. > :24:03.amount of calories you must be eating when you're doing stuff like
:24:03. > :24:09.that. What do you eat? A lot of chicken, a lot of... Pasta? Yeah,
:24:09. > :24:14.pasta. I love it! Fantastico! LAUGHTER
:24:14. > :24:18.Right. We've got our cream here which has been whipped up with our
:24:18. > :24:25.strawberries to assemble this, it's pretty straight forward. Let me get
:24:25. > :24:30.my - what do you call it? Compote. My compote, you just pop this on
:24:30. > :24:34.here like this. You can be as elaborate as you want with this one,
:24:34. > :24:38.so we take our compote of strawberries, which is not really
:24:38. > :24:46.like a jam. It is more like a compote. We spread those over the
:24:46. > :24:53.top,ed a then -- and then we can pile the cream on. Yeah. There you
:24:53. > :24:57.go. Pile it on the top over there like that. And then you get another
:24:57. > :25:07.layer, and you see, we keep going, so you put more compote on, pile it
:25:07. > :25:11.all over, and more cream, and... This is definitely a me-cake!
:25:11. > :25:15.it? Yeah! What about as an alternative to Christmas pud on -
:25:15. > :25:19.think so. This is what I wanted to do when I had the idea of. This I
:25:19. > :25:29.don't like Christmas pudding. I don't know about you. I am not wild
:25:29. > :25:30.
:25:30. > :25:35.about it. I am not a fan. I like Christmas pudding - Italian! There
:25:35. > :25:41.you go. Why do you like it? I don't know. It has the lovely brandy
:25:41. > :25:47.inside. The lovely fruit is inside, and the way - because it's steamed,
:25:47. > :25:53.it's natural. You have to soak it for a long, long, long, long time
:25:53. > :25:59.before you start to cook it. I love it. Can I do the "Here's one I made
:25:59. > :26:06.earlier" bit? You can do. This is what you're going to eat. Because
:26:06. > :26:12.in the back whee, I have got - this is meringue. I'll bring it earlier.
:26:12. > :26:20.This is an Italian meringue. Everything is Italian! Swiss
:26:20. > :26:23.meringue is better. So can you explain what Italian meringue is
:26:23. > :26:27.over an ordinary British meringue? It's basically the way you
:26:27. > :26:32.incorporate the sugar. That's the difference between all meringues -
:26:32. > :26:36.you have Swiss meringue, boiled meringue, Italian meringue, cold
:26:36. > :26:39.meringue. It's the consistency of the sugar and added in different
:26:39. > :26:44.ways, and this one has been boiled with sugar... Sugar, not the
:26:44. > :26:54.meringue - Sorry. The sugar has been boiled with water, and then
:26:54. > :26:56.
:26:56. > :27:01.literally you just add it to the whipped egg whites. The Italians
:27:01. > :27:07.are responsible for all French cuisine as well... Apparently so.
:27:07. > :27:11.It is true. It is true. Do you get this rivalry with the Italian
:27:11. > :27:17.boxers or not? I think you get that kind of rivalry with any boxers. I
:27:17. > :27:22.can't believe how fast you've done that actually. Me too. Any thoughts
:27:22. > :27:29.to turn professional or not? I'm staying amateur. I want to go
:27:29. > :27:36.to Rio. You want to go to Rio? yeah. You'll get there. All we do
:27:36. > :27:41.is blowtorch the top. Can I have a go? You can if you want. Just
:27:42. > :27:45.blowtorch it. You can set it on fire, then it's a birthday cake -
:27:45. > :27:51.ahh! Then while we're doing that over there, to go with this,
:27:51. > :27:59.Susie's got a Bonterra Muscat. It's from Waitrose. It's priced...
:28:00. > :28:03.do I do now around the other side? Keep going. 5.79. It's 2010 vintage.
:28:03. > :28:11.Keep going right the way around. Keep going. More. More. More.
:28:11. > :28:16.have to invest in one of these as well. Where has my holly gone? Have
:28:16. > :28:20.you nicked it? Ah. So just finish it off. That's it. Get as close as
:28:20. > :28:26.you want, but the secret is not to unscrew my cake stand. Otherwise,
:28:26. > :28:30.it will tip all over the place. it's a bit like Christmas.
:28:30. > :28:31.APPLAUSE There you go.
:28:31. > :28:36.APPLAUSE I don't know where you're going to
:28:36. > :28:40.start with this, but we'll cut a wedge, and you can dive in. Wow.
:28:40. > :28:44.Munch away. Right. That's all for Saturday Kitchen today. Thanks to
:28:45. > :28:47.our guests. Cheers to Susie Barrie for the wine choices. Remember, all