0:00:06 > 0:00:34I'm joined in the studio by two top chefs.
0:00:35 > 0:00:36First the man more often seen judging other people's cooking
0:00:37 > 0:00:40on Masterchef than standing behind the hobs.
0:00:41 > 0:00:42Rumour has it he's not a bad chef himself though!
0:00:43 > 0:00:46Next to him is a new face to Saturday Kitchen.
0:00:47 > 0:00:48He's in charge of Jason Atherton's award winning Mayfair bistro,
0:00:49 > 0:01:09John, what are you making? I am doing curry me. It is curry noodles,
0:01:10 > 0:01:12with lots of clams. A warm winter curry for a day like
0:01:13 > 0:01:18today. There are a lot of chillies on that
0:01:19 > 0:01:24one? If you are not a bloke, take it off! Don't start.
0:01:25 > 0:01:28He has started, you see! Cary, what are you cooking? I am making pork
0:01:29 > 0:01:35chock with charcuterie sauce. Tell bus the sauce. It is a
0:01:36 > 0:01:38butcher's sauce? Yes, it translates literally to butcher's sauce. It
0:01:39 > 0:01:46uses pork trim. Going well with the pork. It has lots of caper,
0:01:47 > 0:01:50gherkins... And proper mashed potatoes. Oh, yes!
0:01:51 > 0:01:55forward to and there's more great food in our archive films as well.
0:01:56 > 0:01:57Today we have visits from Rick Stein, Monica Galetti,
0:01:58 > 0:01:59the Hairy Bikers and Brian Turner with Janet Street Porter.
0:02:00 > 0:02:02Now, our special guest used to be known for playing
0:02:03 > 0:02:04in the huge ITV soap, Coronation Street.
0:02:05 > 0:02:07Now it's her dancing skills, especially her Charleston that
0:02:08 > 0:02:10She narrowly missed out on winning Strictly Come Dancing but she's off
0:02:11 > 0:02:13round the country with her dance partner, Giovanni, as part
0:02:14 > 0:02:17Welcome to Saturday Kitchen, it's Georgia May Foote.
0:02:18 > 0:02:27Great to have you on the show! Firstly, congratulations - you were
0:02:28 > 0:02:34robbed! Thank you. This tour is about to start, how
0:02:35 > 0:02:38many dates is it? Gosh, we go from next Friday, we are in rehearsals
0:02:39 > 0:02:45this week, until the 15th of February. So, it has been amazing.
0:02:46 > 0:02:49So from doing something like Coronation Street, and then keeping
0:02:50 > 0:02:54this quiet from the cast. Did you know about it when you were filming?
0:02:55 > 0:02:57I was asked to do it last year. But I could not leave Coronation Street.
0:02:58 > 0:03:02But then I left in the February, I knew I was doing it but could not
0:03:03 > 0:03:08say anything until September. So it was really hard to keep it quiet.
0:03:09 > 0:03:12What are you like in the kitchen? I love cooking, I really do but I've
0:03:13 > 0:03:16not been at home for five months to cook a meal. I've been on the road.
0:03:17 > 0:03:20Now, of course, at the end of today's programme I'll cook
0:03:21 > 0:03:21either food heaven or food hell for Georgia.
0:03:22 > 0:03:25It's up to the guests in the studio and a few of our viewers to decide
0:03:26 > 0:03:33I like garlic. I love garlic. My mum puts too much garlic in everything.
0:03:34 > 0:03:49I don't like lamb. I have never been a lover of it.
0:03:50 > 0:03:55For food heaven I'm going to combine Georgia's love of garlic
0:03:56 > 0:03:58with her fondness for chicken to create a classic chicken Kiev.
0:03:59 > 0:04:01The garlic is roasted added to butter and used to fill
0:04:02 > 0:04:04It's rolled in breadcrumbs, deep fried and served with a salad
0:04:05 > 0:04:06made from baby gem, bulls blood lettuce,
0:04:07 > 0:04:09It's finished with some pancetta topped cheesy croutons.
0:04:10 > 0:04:15Or Georgia could be having food hell,
0:04:16 > 0:04:17lamb and again I could be making a moussaka.
0:04:18 > 0:04:19The lamb is mixed with cumin, coriander, cinnamon,
0:04:20 > 0:04:22It's layered with strips of aubergine, covered
0:04:23 > 0:04:26It's served with chargrilled courgette in a light lemon dressing.
0:04:27 > 0:04:32What do you think of that one? I'll try it! You may not have to!
0:04:33 > 0:04:37But you'll have to wait until the end of the show to find
0:04:38 > 0:04:41If you'd like the chance to ask either of our chefs a question today
0:04:42 > 0:04:45then call: 0330 123 1410 A few of you will be able to put
0:04:46 > 0:04:47a question to us, live, a little later on.
0:04:48 > 0:04:50And if I do get to speak to you I'll be asking if you want Georgia
0:04:51 > 0:04:52to face either food heaven or food hell.
0:04:53 > 0:04:55You can also send us your questions through social media
0:04:56 > 0:04:58using our 'hash' tag Saturdaykitchen.
0:04:59 > 0:05:04Right, are you hungry? Yes. Well, in eight minute's time, you
0:05:05 > 0:05:05are getting something cooked by this man.
0:05:06 > 0:05:09Right, let's cook and up first is a recipe from John Torode.
0:05:10 > 0:05:23How are you? Cold! So I am making curry. It starts off with ginger,
0:05:24 > 0:05:28curry piece, coconut milk, noodles, bean sprouts and clams. Finishing
0:05:29 > 0:05:35off with the chilli. So, can you squash the garlic and
0:05:36 > 0:05:42the shallots for me. This is about trying to stay warm.
0:05:43 > 0:05:48Why Malaysia? Well, I have done a series on the food in Malaysia. We
0:05:49 > 0:05:51are out at 8.00pm on the Good Food channel.
0:05:52 > 0:05:56It was a journey of a lifetime, really. I didn't know anything about
0:05:57 > 0:06:01Malaysian food. I knew more about Thai.
0:06:02 > 0:06:05I know nothing. Is it like Thai? It has the flavours of ginger,
0:06:06 > 0:06:11lemongrass. But they don't use coriander. They use stronger
0:06:12 > 0:06:14flavours. But it is simple. This recipe, there are not many
0:06:15 > 0:06:19ingredients. That is the wonder of it. It is cool. But the great thing
0:06:20 > 0:06:25about the Malaysian food is the street food it is unbelievable.
0:06:26 > 0:06:32All over Malaysia? Everywhere! There is street food. But the street food
0:06:33 > 0:06:36vendors specialise in one thing. So a woman on the street may have been
0:06:37 > 0:06:39cooking the same thing for 20 years, which mean it is is fantastic. Just
0:06:40 > 0:06:44delicious. This is where this comes from. So you can buy this noodle
0:06:45 > 0:06:49dish on the street. So, shallots.
0:06:50 > 0:06:55Now, you peeled that beginning we are the spoon? Yes, that is a trick
0:06:56 > 0:06:59I learned when I was away. Peeled with a spoon, not a knife, so you
0:07:00 > 0:07:05don't lose the ginger. So in here, ginger and shallots.
0:07:06 > 0:07:09Lovely warming. A little bit of oil. Add to that the garlic. Garlic in
0:07:10 > 0:07:15there. More garlic! More garlic in there!
0:07:16 > 0:07:21Come on, finish it. That goes in there. Then to that, when it is half
0:07:22 > 0:07:28done, add the curry piece. You can buy this in a tub. But you can make
0:07:29 > 0:07:32it. There are recipes in your book, my book, people's books, they are
0:07:33 > 0:07:37all over the place. People's books? Well, you know,
0:07:38 > 0:07:43there are lots of books out there. But you can buy a tub of red curry
0:07:44 > 0:07:47piece. Mix together with the onions and the ginger until it becomes
0:07:48 > 0:07:52fragrant. Now, if you wonder about the curry
0:07:53 > 0:07:58piece if it is cooked enough, if you breathe it in and can smell it. If
0:07:59 > 0:08:04it gets acrid at the back of your throat, you have to cook it a little
0:08:05 > 0:08:08more. So that... See that. It is not good, is it... See, that is the way
0:08:09 > 0:08:12to go. See, it is not cooked yet. It needs
0:08:13 > 0:08:19a little more. It needs two more minutes. I can't
0:08:20 > 0:08:25see! Clams... Just put them in! Soak them in water. Are you OK, love?
0:08:26 > 0:08:30Poor thing, I made him cry. Do you know what is worse, I have
0:08:31 > 0:08:36just wiped my eyes with a chilli. Sorry! I will have to bring in the
0:08:37 > 0:08:43reserves. I will give you a hand, James.
0:08:44 > 0:08:49Are you OK? No, no, I'm great. First day back on the show, this is great,
0:08:50 > 0:08:56isn't it?! Now, the clams. It is OK, I have got it.
0:08:57 > 0:09:00Now, the noodles. You can buy these noodles.
0:09:01 > 0:09:05Add them to the hot water to heat them up.
0:09:06 > 0:09:10I am getting rid of that cloth. Yes, get rid of the cloth. Wow, it
0:09:11 > 0:09:20is all about him, suspect be it? All about him! Now, some fish piece, a
0:09:21 > 0:09:26little bit of the clam sauce, and then add to that the coconut milk. A
0:09:27 > 0:09:32tiny bit of water and the lid goes on top and you let the clams openen
0:09:33 > 0:09:45up. What noodles are there? These nude
0:09:46 > 0:09:488s are Oi noodles. You can buy them from the supermarket in packs
0:09:49 > 0:10:00already made. They are already greasy and made.
0:10:01 > 0:10:09Are you cleaning up my mess? Yes. Honestly, you would make a great
0:10:10 > 0:10:13mum! All right, already! What I like about the dish, this is realtime. It
0:10:14 > 0:10:19takes ten minutes to cook. That is it. People think that making a curry
0:10:20 > 0:10:22take as long time. If you fry the curry piece off enough. It is OK.
0:10:23 > 0:10:26Remember if you'd like to put a question to either of our chefs
0:10:27 > 0:10:28today then call us now on: 0330 123 1410
0:10:29 > 0:10:31Calls are charged at your standard network rate.
0:10:32 > 0:10:39Right, so, once it comes to the boil it does not take long? When it comes
0:10:40 > 0:10:45to the boil they will open up. Where else did you go in Malaysia?
0:10:46 > 0:10:52We went to Kuala Lumpur first. People thick it is the capital, or
0:10:53 > 0:10:57KL as people like to call it. Where are the big towers? Kuala
0:10:58 > 0:11:02Lumpur. The big city. But the incredible thing about Malaysia,
0:11:03 > 0:11:07there are three culture, Indian, malash and Chinese. The Indians came
0:11:08 > 0:11:11because of the tin mine, the Chinese knew how to get the tin out of the
0:11:12 > 0:11:16river, and then they all settled there. So there is the three
0:11:17 > 0:11:21influence, that is why the food is amazing.
0:11:22 > 0:11:24This is called filling in for 90 seconds as the clams have not yet
0:11:25 > 0:11:28cooked. Well, we don't have much time to
0:11:29 > 0:11:34chat. Tell us about the MasterChef. When
0:11:35 > 0:11:41does it start? See this tan? Yes. We have been on a secret mission.
0:11:42 > 0:11:43What, a sunbed? No! We have been doing MasterChef in a secret
0:11:44 > 0:11:46mission. A secret mission and you come back
0:11:47 > 0:11:50with a tan. Obviously it is not here.
0:11:51 > 0:11:54That is right. So, yes, MasterChef continues. 12
0:11:55 > 0:11:58years, James. Almost as long as you have been doing this.
0:11:59 > 0:12:02Ten years. Are you ten years this year. You
0:12:03 > 0:12:06look very well on it. Are we almost done.
0:12:07 > 0:12:12That's it. So, the clams start to open up.
0:12:13 > 0:12:17They are opening up. We are there. Honestly, you worry too much.
0:12:18 > 0:12:25Right, some of these, do you want to drain them? Right. The reason I add
0:12:26 > 0:12:30the water is to thin down the coconut milk, it can get too sickly.
0:12:31 > 0:12:36If it is too spicy, add more coconut milk.
0:12:37 > 0:12:40Up to the boil it comes with the noodles and the bean sprouts.
0:12:41 > 0:12:46I am showing off there. That is fun. A lot of noodles in
0:12:47 > 0:12:50there. Look at that That is steamy, hot, curry, spicy,
0:12:51 > 0:12:55proper. The deal with this is that it is
0:12:56 > 0:13:00just a really, really good sauce and noodles. You can add chicken if you
0:13:01 > 0:13:07wanted to. It is up to you. But with the clams you get the salty, lovely
0:13:08 > 0:13:12taste of the sea. Spring onions, bean shoots, and a man's portion of
0:13:13 > 0:13:19chilli. A man's portion for you! So give us
0:13:20 > 0:13:25the name of the dish again? Curry mee with clams.
0:13:26 > 0:13:31There you go. My eyes are now back to normal? .
0:13:32 > 0:13:35What, blood shot! Exactly! That is not all for me. It is huge.
0:13:36 > 0:13:41I don't know where you start with that one. But with the clams they
0:13:42 > 0:13:47take two to three minutes. And prawn, the same again. Once the
0:13:48 > 0:13:53sauce is cooked, it is done. Not too much fish sauce? No, because
0:13:54 > 0:14:04of the salt of the clams. People can add seasoning as they go along. That
0:14:05 > 0:14:06is the great thing about the food. And sieve the clams so there are no
0:14:07 > 0:14:09bits. Yes.
0:14:10 > 0:14:12Right, let's get some wine to go with this.
0:14:13 > 0:14:22Our wine expert Olly Smith has been in West Sussex this week.
0:14:23 > 0:14:29I've come to Chichester to revel in its historic splendour. After
0:14:30 > 0:14:31soaking up the sights, time to hit the High Street to get the top wines
0:14:32 > 0:14:48to match the dishes on today's show. A white wine that is fruity and
0:14:49 > 0:14:52fragrant is the ultimate quenching companion to this curry. A good bet
0:14:53 > 0:14:58from off the beaten track, Portuguese white wine, like this
0:14:59 > 0:15:03one. It is delicious, and fantastic value for money. When I cook the
0:15:04 > 0:15:07dish at home, all of that spice called for a richer drop, so I'm
0:15:08 > 0:15:17spicing out to get this pairing spot on and introducing a wonder wine.
0:15:18 > 0:15:23This is my new best friend, it comes on the northern tip of New Zealand's
0:15:24 > 0:15:28South Island. It is an unsung hero, when you see this on the vine, it
0:15:29 > 0:15:34has a dark pink colour, unusual for the great, and this gives a fabulous
0:15:35 > 0:15:38fruity, fragrant flavour. -- great. Perfect for spicy cooking,
0:15:39 > 0:15:45especially with these sources, and I think it will be big news for the
0:15:46 > 0:15:49future of New Zealand wine growing. That bottle just needs some spandex
0:15:50 > 0:15:54boots and a cape, because it is super. It brings a breezy freshness
0:15:55 > 0:15:59to the dish, but it is the source in the coconut sauce which is the
0:16:00 > 0:16:05flavour, and this is perfectly juicy to tie up, you have the fish sauce
0:16:06 > 0:16:11with ginger, to enliven the palate, and it is the natural zing in this
0:16:12 > 0:16:15wine which is spot on to echo. Finally, the texture, it is mainly
0:16:16 > 0:16:19creamy from the source, but you also have the squidgy of the noodles and
0:16:20 > 0:16:23the gentle crunch of beansprouts. It is the Beavers of this bottle of
0:16:24 > 0:16:29wine which makes it spot on to join forces -- it is the opulence. This
0:16:30 > 0:16:37is for your outstanding curry. Cheers! STUDIO: It is great with
0:16:38 > 0:16:41spicy food. I have topped up the glass, that is a lovely much, it is
0:16:42 > 0:16:45sparkly and fizzing at the same time, with lemon and the background,
0:16:46 > 0:16:49and I think with a curry, it is great. Happy with that? It is
0:16:50 > 0:16:57gorgeous, but my nose is already running. LAUGHTER
0:16:58 > 0:17:06What have we got? First of all the sauce? Mastered, capers, gherkins,
0:17:07 > 0:17:13lovely flavour. -- must start. There is more fat than potato. Right, he's
0:17:14 > 0:17:20coming back. You can ask either of these chefs a question, don't
0:17:21 > 0:17:22forget. You can ring or tweak your questions.
0:17:23 > 0:17:26Right let's take a trip to Venice to meet up with Rick Stein.
0:17:27 > 0:17:28As always he's keen to have a look at the fish market which,
0:17:29 > 0:17:30being in Venice, is rather special of course.
0:17:31 > 0:17:44Religion in the Middle Ages was linked unashamedly to tourism, they
0:17:45 > 0:17:49needed people over their threshold to help pay their way. And the
0:17:50 > 0:17:54biggest crowd puller for the pilgrims and the worshippers are
0:17:55 > 0:18:04like, the bones of a saint. Better still, a whole-body, and better
0:18:05 > 0:18:11still, it would be great if it was in -- an apostle. Saint Mark is
0:18:12 > 0:18:15buried. The Venetians get to hear about it, they go over and they
0:18:16 > 0:18:24steal it, but how do they steal it? They put it in a big basket and they
0:18:25 > 0:18:28cover the body in pork. There are several turbaned gentlemen, they are
0:18:29 > 0:18:32appalled by the smell of pork and therefore they do not inspect the
0:18:33 > 0:18:34basket, it comes to Venice, and it becomes the basis of this fabulous
0:18:35 > 0:18:50basilica. When I knew I was coming to Venice I
0:18:51 > 0:18:55had to make a beeline for the leader, the long stretch of sand and
0:18:56 > 0:19:07pine which shields Venice from the Adriatic Sea. It is a place with the
0:19:08 > 0:19:10great and good, who have visited for centuries, people like the Windsors
0:19:11 > 0:19:14would come here to base, Winston Churchill would sit on the beach,
0:19:15 > 0:19:20chomping on a cigar, staring at the ocean. DH Lawrence would get very
0:19:21 > 0:19:28grumpy over the displays of opulence and luxury. Thomas Mann spied a
0:19:29 > 0:19:30striking Polish boy on the beach and he turned him into the centrepiece
0:19:31 > 0:19:44of death in Venice. This famous hotel, the Excelsior, is
0:19:45 > 0:19:50almost an architectural statement of the journey I'm about to undertake,
0:19:51 > 0:19:55a mixture of West meets East. It is here I met with Robin, a British
0:19:56 > 0:20:02writer, like many before him, he fell in love with Venice, here in
0:20:03 > 0:20:12bitter killer. -- here in particular. The cutback. -- look at
0:20:13 > 0:20:17that. This dish is made with obese which are the sort of things little
0:20:18 > 0:20:21boys catch in Padstow and this is typical of Venetian cooking, it is
0:20:22 > 0:20:27quite lonely, the ingredient. They never overdo it, very simple, never
0:20:28 > 0:20:33more than a few ingredients and the result is always fantastic. Tell me
0:20:34 > 0:20:40about the leader, this is a contrast to Venice itself. Completely. This
0:20:41 > 0:20:44stretch of land is where Venice began, and you had this city, a
0:20:45 > 0:20:49thousand years ago, starting from scratch, they had nothing but this
0:20:50 > 0:20:54wonderful beach and the island up there and the lagoon, that was it
0:20:55 > 0:20:57and they had to survive and find a way of building this extraordinary
0:20:58 > 0:21:03city we see today, but it all started here. That is where the
0:21:04 > 0:21:08Raman cigar origins of this city really are. Gabon this stretch of
0:21:09 > 0:21:13beach -- that is where the romantic origins of this city really are, on
0:21:14 > 0:21:20this stretch of beach. It is a lovely romantic place. Lovely, that
0:21:21 > 0:21:28is special. You must have eaten a million tiramisus. But not many very
0:21:29 > 0:21:32good ones. As light as champagne, beautiful chocolate, it is all in
0:21:33 > 0:21:38the sponge. You should not encounter a bed rock of sludge. It is as light
0:21:39 > 0:22:13as the cream, this bunch. -- sponge. This is tiramisu, picked me up. --
0:22:14 > 0:22:30pick. First, separate a couple of eggs, and this is what you do. Then
0:22:31 > 0:22:37give the white is a good whisk. Until it is soft, fluffy, I will not
0:22:38 > 0:22:48translate that into Italian. And now icing sugar onto the yolks. This is
0:22:49 > 0:23:06really good therapy. Now add a generous dollar up of
0:23:07 > 0:23:15Masco pony. And a good shot of vanilla essence, now.
0:23:16 > 0:23:29You can whisk away with abandon. When do you think tiramisu was first
0:23:30 > 0:23:37created? 1840? No. 1866? No, it was 1960. The same year that spaghetti
0:23:38 > 0:23:51Bolognese came to London, but not on toast. And now, freshly brewed
0:23:52 > 0:24:04espresso. And a generous helping of masala wine. Earlier, I made a light
0:24:05 > 0:24:12sponge, light as the proverbial feather, with three eggs, caster
0:24:13 > 0:24:21sugar, plain flour, 120 minutes at 180, yes, beautiful. And now
0:24:22 > 0:24:31assemble. First the creamy custard eggs, I can't be bothered to
0:24:32 > 0:24:38translate that. Put these on -- put the sponge in geek coffee and cream.
0:24:39 > 0:24:58Finally, chocolate generously lavished on top. Perfect!
0:24:59 > 0:25:01Fascinating as always from Rick Stein.
0:25:02 > 0:25:03Coffee is a terrific ingredient to use in desserts,
0:25:04 > 0:25:06tiramisu is probably the most famous of course.
0:25:07 > 0:25:10However I wanted to show you another of my favourites,
0:25:11 > 0:25:15and I know Georgia has a sweet tooth.
0:25:16 > 0:25:18It's a coffee panna cotta which I'm going to serve with a few doughnuts
0:25:19 > 0:25:33Also a bit of mint and toasted all mums. -- toasted all
0:25:34 > 0:25:42I will get the cream first, and a bit of vanilla. I have got some
0:25:43 > 0:25:47cream in here, and I will infuse the cream with the vanilla. I will bring
0:25:48 > 0:25:56this to the boil, with Pana Cotter is a set cream, with gelatine. I
0:25:57 > 0:26:04will add the butter milk at the end. This can infuse nicely. We will add
0:26:05 > 0:26:12a chocolate sauce, and equal quantities of water and sugar, but
0:26:13 > 0:26:18double the amount of chocolate. We will pop the chocolate in and that
0:26:19 > 0:26:22will make the chocolate sauce. It is like making a bread dough, you have
0:26:23 > 0:26:27flour, salt, and instead of water that you have the enrichment
0:26:28 > 0:26:35process, you have flour, salt and yeast, you have milk and butter, and
0:26:36 > 0:26:39then you add an egg and that will make the dough not dough, which I
0:26:40 > 0:26:47will do in a moment. Is this starts to come to the boil. Pana Cotter
0:26:48 > 0:26:54means cooked cream. That is what it means. He is full of information.
0:26:55 > 0:27:01Yes, full of knowledge. Don't look at me like that. It is like
0:27:02 > 0:27:08Jackanory over there. It is like the story corner. Look at him. In we go
0:27:09 > 0:27:12with the buttermilk. The gelatine has gone in there, as well. I will
0:27:13 > 0:27:18allow this to set, and in we go with the chocolate, because you need all
0:27:19 > 0:27:29this. You are about to embark on be Strictly tour. Yes, I am. Can you
0:27:30 > 0:27:35tell us about that, that is very shortly about to start. Yes, it
0:27:36 > 0:27:39starts next week. We start on Friday in Birmingham, and we go until the
0:27:40 > 0:27:4915th of the brief. Who else is doing it? -- 15th of February. Ainslie
0:27:50 > 0:27:56Harriet? Yes, he is. He has not danced for a while, because he went
0:27:57 > 0:27:59out early in the show. We carried on dancing the other day, but he was on
0:28:00 > 0:28:07the floor, he said, I can't get up. Where are you going Westwood you end
0:28:08 > 0:28:11up in London? Birmingham, Sheffield, Manchester, my hometown, Liverpool,
0:28:12 > 0:28:18Glasgow, Nottingham, and then London. All over the place. I
0:28:19 > 0:28:23remember doing the first ever talk about more dates, but you have got
0:28:24 > 0:28:31bigger arenas. -- I remember doing the first ever tour, but you have
0:28:32 > 0:28:36more dates. I've is reading about this last night, anyone who was born
0:28:37 > 0:28:45in 1990, we have got to ban them, because I am getting too old. You
0:28:46 > 0:28:50are still only 24. I'd turn 25 in Wembley, when we are on tour. Europe
0:28:51 > 0:28:57are bubbly not allowed to stay up that
0:28:58 > 0:29:04Georgia, you probably weren't allowed to stay up that late when he
0:29:05 > 0:29:10was on Strictly! LAUGHTER We will mould this into balls, and
0:29:11 > 0:29:15then we will deep fry this, that is what we are going to do. You are
0:29:16 > 0:29:18going to be doing the Charleston? Yes, every night for a month, which
0:29:19 > 0:29:26will be killing me, because it is hard enough doing that once. We're
0:29:27 > 0:29:29doing the Charleston. What is it like, after Coronation Street? To
0:29:30 > 0:29:34get a job like that as an actor must be great, you have stability, but
0:29:35 > 0:29:38that is a monster show. Coronation Street was amazing, I learned so
0:29:39 > 0:29:41much and I had an amazing time, but I was ready to leave when I did and
0:29:42 > 0:29:46I knew I was going straight to Strictly and it was nice to have six
0:29:47 > 0:29:50months where I could relax. I have been working since I was a kid so it
0:29:51 > 0:29:58was nice to have a break. Didn't you start when you were about nine? Yes,
0:29:59 > 0:30:04I had my part on Grange Hill, I did four years on that. Casualties, and
0:30:05 > 0:30:12Emmerdale? Yes, I have done most things, to be fair, most programmes.
0:30:13 > 0:30:16You are in the bubble would be Strictly thing, and the authors must
0:30:17 > 0:30:23be flooding in, it was spectacular, the Charleston -- the offers. It has
0:30:24 > 0:30:27been lovely. I spoke to my agent, plenty of musical theatre is coming
0:30:28 > 0:30:31up, that is very different for me, I have only done television, so to go
0:30:32 > 0:30:35to a theatre will be like a new little project for me. I would like
0:30:36 > 0:30:41to go into theatre, so that might be the next step, but we will have to
0:30:42 > 0:30:49wait and see. Why was it acting for you as a kid, what started it off?
0:30:50 > 0:30:56My parents started fostering when I was nine. It felt strange with new
0:30:57 > 0:31:02children coming into the house. I felt I needed my own time. So I went
0:31:03 > 0:31:07to dance clans. There were 30 in a class, we were not taught how to
0:31:08 > 0:31:11dance, we just messed around. But then I started acting, and I loved
0:31:12 > 0:31:16it. I thought I could do this. And I stayed on.
0:31:17 > 0:31:20What was the phone call like. To jump into Coronation Street, that
0:31:21 > 0:31:25must be fantastic but how did you get the phone call about Strictly?
0:31:26 > 0:31:29They mentioned it a few times. I didn't know. Then when I was leave,
0:31:30 > 0:31:35I thought I would have a meeting and see what it is all about. When they
0:31:36 > 0:31:39were talking to me about it, I thought, please, let me do this
0:31:40 > 0:31:43show! I really wanted to do this show! You have both done the show.
0:31:44 > 0:31:49show! I really wanted to do this How hard is it really, James? It was
0:31:50 > 0:31:54tougher in my time! It was proper! There are no words r there.
0:31:55 > 0:31:57I still have it. I don't lose it. It is still there.
0:31:58 > 0:32:03There is nothing that comes close to describing it. It is the hardest
0:32:04 > 0:32:08thing I have ever done, physically, mentally, everything. It is hard but
0:32:09 > 0:32:17amazing at the same time. Look at what he has
0:32:18 > 0:32:24over the plate. This is the way it is going, John.
0:32:25 > 0:32:26Times have moved on! Tell her about the doughnut thing. Why
0:32:27 > 0:32:36Times have moved on! Tell her about doughnut thing, the minute I
0:32:37 > 0:32:40mentioned it, your eyes lit up! I became obsessed with doughnuts on
0:32:41 > 0:32:46Strictly. I was so hungry all the time. I just wanted carbs. I was
0:32:47 > 0:32:52obsessed with them. See, I was like that with chicken in
0:32:53 > 0:32:57a basket. That Colnel geezer, you know that one?! I was obsessed with
0:32:58 > 0:33:03that. You start to crave things. When you
0:33:04 > 0:33:09are staring at the walls all day and your partner, you just want food. I
0:33:10 > 0:33:16would have five doughnuts a day. I would get up in the night, and
0:33:17 > 0:33:23thing, I want one, and really? I would get up and eat it and then get
0:33:24 > 0:33:30back to bed! Well, here are your doughnuts, these have been
0:33:31 > 0:33:43deep-fried. There is another fact for you, they are called Berliners.
0:33:44 > 0:33:48They are called" mine! " Oh, my goodness. Can I eat all of this and
0:33:49 > 0:33:52then have another one? There you go. This is going to be amazing.
0:33:53 > 0:33:55The difficulty is getting past the crew.
0:33:56 > 0:33:59Now once again Saturday Kitchen is getting behind the BBC Radio 4
0:34:00 > 0:34:03Just like last year we're backing the Best Food Producer category
0:34:04 > 0:34:05and nominations for the award are now open.
0:34:06 > 0:34:08The nominations must be in by the 24th January and can be
0:34:09 > 0:34:10for anyone that produces food, whether that be pork,
0:34:11 > 0:34:11beef, butter, vegetables, cheese, anything in fact.
0:34:12 > 0:34:14You can nominate yourselves or someone else and all
0:34:15 > 0:34:16the information you need is on the website
0:34:17 > 0:34:19Go to: bbc.co.uk/foodawards Yotam Ottolenghi will joining us
0:34:20 > 0:34:23later in the year to reveal the winner.
0:34:24 > 0:34:46Like that? I'm in love! Do you mean the doughnuts or me? This, sorry!
0:34:47 > 0:34:48Really, James?! That is what you get, none of that noodle stuff!
0:34:49 > 0:34:51That is what you get, none of that noodle stuff!
0:34:52 > 0:34:54So what will I be making for Georgia at the end of the show?
0:34:55 > 0:34:56It could be her food heaven, garlic and a classic garlic
0:34:57 > 0:35:00The garlic is roasted and mixed with butter and used
0:35:01 > 0:35:04It's covered in breadcrumbs, deep fried and served with a mizuna,
0:35:05 > 0:35:07It's finished with some cheese and pancetta covered croutons.
0:35:08 > 0:35:10Or it could be food hell, lamb and a middle eastern
0:35:11 > 0:35:13The lamb is cooked along with cumin, coriander, cinnamon, mint,
0:35:14 > 0:35:16It's layered with strips of aubergine, and bechamel
0:35:17 > 0:35:20I'll serve it with chargrilled courgettes in a light lemon
0:35:21 > 0:35:24As usual, it's down to the guests in the studio and a few
0:35:25 > 0:35:26of our viewers to decide, and you can see the result
0:35:27 > 0:35:34This is the best thing-ever! It is better than the noodle thing, isn't
0:35:35 > 0:35:36it? Well, this are very different. Both very nice.
0:35:37 > 0:35:39Right, it's time to meet up with Brian Turner
0:35:40 > 0:35:41and Janet Street Porter for another taste of Britain.
0:35:42 > 0:35:44They're near Cambridge today and Brian has got his hands on some
0:35:45 > 0:35:47But first he's taking Janet out onto the water.
0:35:48 > 0:36:01Do you want a doughnut? Yes! Luckily for us, the typical British weather
0:36:02 > 0:36:04perked up in time to do the one thing any visitor to Cambridge has
0:36:05 > 0:36:08to do. Well, it is not getting a law
0:36:09 > 0:36:14degree, Janet. I have a frightening suspicion we are going on the river.
0:36:15 > 0:36:19I'm looking forward to this, Brian! I am not. It is the first time I
0:36:20 > 0:36:23have done it, your life in my hands. It is never too late to learn a new
0:36:24 > 0:36:28skill. Hello. I'm the responsible pensioner
0:36:29 > 0:36:30on board. Brian, don't push off until I am on
0:36:31 > 0:36:34it. Brian, don't push off until I am on
0:36:35 > 0:36:42Right, I am right where I want to be. That is bar-bottle! Shouldn't
0:36:43 > 0:36:45you be looking at me? No, I'm looking at the battle of champagne.
0:36:46 > 0:36:51Right. Right, we're off.
0:36:52 > 0:36:56Which way is he supposed to be for God's sake, Brian.
0:36:57 > 0:37:01We are turning around. I didn't think we had to row, you
0:37:02 > 0:37:05are supposed to be doing the punting.
0:37:06 > 0:37:11I'm trying to! I don't know if we are good as a pair.
0:37:12 > 0:37:19We are supposed to be in the middle, fool! I hope you are getting a shot
0:37:20 > 0:37:27of this! The plan was to go on an architectural tour but the reality
0:37:28 > 0:37:31has been a nightmare! The rich drained Fenland in Cambridgeshire
0:37:32 > 0:37:37has been used to grow crops for centuries. It is also used to graze
0:37:38 > 0:37:43cattle. I'm keen to get cooking. I have come to the Welney Wetland
0:37:44 > 0:37:48Centre, to see beef farmed in an unusual way. The cattle farm have
0:37:49 > 0:37:52been introduced to the nature reserve to enhance the #1r50ir789
0:37:53 > 0:37:58for the birds. The lush grazing makes for a sweet, turned meat.
0:37:59 > 0:38:03I have rounded up some of the locals to see what Brian is going to do
0:38:04 > 0:38:09with their riverside beef. It is an oriental glazed beef
0:38:10 > 0:38:15brisket, with a broccoli salad. This is a piece of brisket. You will
0:38:16 > 0:38:18remember from childhood days, as I will remember, that brisket was all
0:38:19 > 0:38:24we could afford. It will is a fantastic piece of meat. From the
0:38:25 > 0:38:28belly, trimmed down. It can be bought salted, rolled but this is
0:38:29 > 0:38:34neither. If salted, you have to soak it. And this piece of beef, typical
0:38:35 > 0:38:38of the stuff that is produced on the wetland, comes from the farm shop
0:38:39 > 0:38:42here. In it goes into the cold water.
0:38:43 > 0:38:47Then lots of vegetables. And of course cooking this, there
0:38:48 > 0:38:52would be a great stock and then the dumplings would be cooked in there
0:38:53 > 0:38:56it would be delicious. We are not using the juice but whatever you do,
0:38:57 > 0:39:04don't throw it away. It makes a great stock.
0:39:05 > 0:39:09. Now, add in onnians, carrots, and maybe a bit of celery but carrots
0:39:10 > 0:39:15and onions are the main two. A bit of salt and in here a bay leaf
0:39:16 > 0:39:21and peppercorns. The only thing I will put in there, we often throw
0:39:22 > 0:39:26away the stems but I am sticking them in there, the stems of the
0:39:27 > 0:39:32parsley. This is a day before recipe, you do it the day before. It
0:39:33 > 0:39:40takes about three hours. So you let it bubble gently. Bring
0:39:41 > 0:39:44it to gently. The boil and then it tramblees, it poches, it does not
0:39:45 > 0:39:48boil. Then you get a piece of meat looking like this. The trick to
0:39:49 > 0:39:54ensure it is cooked is that it slides off. OK.
0:39:55 > 0:39:59So So, when it is cooled down, I press it to get what I want for
0:40:00 > 0:40:05tomorrow. So get rid of the juice. On to the cling film. Then we wrap
0:40:06 > 0:40:13it over. Fasten it tightly. So it goes on to
0:40:14 > 0:40:19a tray and then this is the real technical moment of Brian Turner.
0:40:20 > 0:40:26That goes on top there and you need a brick! A brick! It works well with
0:40:27 > 0:40:31the brick. Do that overnight. You can see that the colour has changed.
0:40:32 > 0:40:34It has a nice flat shape. So I can get a steak out of it.
0:40:35 > 0:40:38It has a nice flat shape. So I can It is holding together as well? That
0:40:39 > 0:40:44is my concern, to ensure it holds well together.
0:40:45 > 0:40:48We start with sweet sherry. And I have soy sauce here as well.
0:40:49 > 0:40:57Dark soy sauce. I have ginger.
0:40:58 > 0:41:04This dressing is sounding very oriental, Brian? It is, I wanted to
0:41:05 > 0:41:10make the dish slightly different. I have brown sugar and a squeeze of
0:41:11 > 0:41:15lemon juice, not too many pips. And a bit of groundnut oil. It is
0:41:16 > 0:41:22vegetable oil so, it works perfectly. Then get the pan nice and
0:41:23 > 0:41:25warm. There are those who like hot pepper sauce.
0:41:26 > 0:41:31I agree with that. So, that is ready to go.
0:41:32 > 0:41:33So, I am going to be careful to ensure it holds together. I think
0:41:34 > 0:41:37that is fantastic. It ensure it holds together. I think
0:41:38 > 0:41:42piece of meat with big flavours in there. But it is different the way
0:41:43 > 0:41:47that we are doing it. I am putting it in my pan here. Remember it is
0:41:48 > 0:41:52cooked, so all I have to do is to make sure that it is heated through.
0:41:53 > 0:41:59I am going to brush it with the marinade. OK.
0:42:00 > 0:42:03I think that the trick is to keep glazing it. Now the texture... Oh,
0:42:04 > 0:42:07look at that. Really pleased with that.
0:42:08 > 0:42:13So, I have some little gem lettuce here.
0:42:14 > 0:42:18Looking good. So my dressing, I am going to use grain mustard. It has
0:42:19 > 0:42:23the little seeds in there, which has a great texture. Then sherry vinegar
0:42:24 > 0:42:29which will marry well with the sweet sherry there.
0:42:30 > 0:42:34Also rapeseed oil. 4-1, I like to use, one of vinegar
0:42:35 > 0:42:41or acid to four of oil. Give it a whirl. That is looking good. Then
0:42:42 > 0:42:47salt and pepper. And I'm going to put the leaves in here and give them
0:42:48 > 0:42:57a whirl. Turn that off. Now look, be careful, it is starting to get soft,
0:42:58 > 0:43:02therefore... But you want it warm all the way through? Oh, yes, that
0:43:03 > 0:43:11is warm through. That is looking good. And a brush with the marinade.
0:43:12 > 0:43:14Too not too much. So there you have it, Janet, glazed brisket steaks
0:43:15 > 0:43:20with a broccoli salad, just for you. Brilliant. Gorgeous.
0:43:21 > 0:43:28Oh, that bit by the fat, trust you... Mmm that tastes good.
0:43:29 > 0:43:31There'll be more from Brian and Janet next week.
0:43:32 > 0:43:33Still to come this morning on Saturday Kitchen Live.
0:43:34 > 0:43:35Monica Galetti is on a road trip through the beautiful
0:43:36 > 0:43:40After admiring the scenery she's off to a local vineyard to sample some
0:43:41 > 0:43:53I know John learnt lots of new recipes on his trip
0:43:54 > 0:43:55EGGs-pand his omelette making skills or will his culinary EGGs-plorations
0:43:56 > 0:44:11mean he hasn't had time to practise?!
0:44:12 > 0:44:14And will Georgia be facing food heaven, garlic and a garlic butter
0:44:15 > 0:44:17Or food hell, lamb in a lamb and aubergine moussaka
0:44:18 > 0:44:22You can see what she ends up with at the end of the show.
0:44:23 > 0:44:25Right, let's get our next recipe And this time it's from this man,
0:44:26 > 0:44:34Great to have you on the show. Thank you.
0:44:35 > 0:44:37What are we doing? We have pork chock with charcuterie sauce. It is
0:44:38 > 0:44:44important to get the pork from the shoulder end, that way we get the
0:44:45 > 0:44:49extra fat and the really nice marbling.
0:44:50 > 0:44:57Now, Cary, you have marinated this in the brine.
0:44:58 > 0:45:03Yes, so lots of garlic, parsley, thyme, peppercorns, sugar, salt.
0:45:04 > 0:45:13There is lots of garlic there. We brine the pork chop for six
0:45:14 > 0:45:19hours. Why brine it? It helps with the
0:45:20 > 0:45:24flavour and the moisture. I am going to fry that and get the sauce going.
0:45:25 > 0:45:29For the shoulder end of the pork, that is the fatty end? Exactly. We
0:45:30 > 0:45:36focus on in the restaurant getting the fat it is extra flavour and
0:45:37 > 0:45:42moisture. Now, when it is concerning fat, I
0:45:43 > 0:45:46get endless letters but for the pork it is essential it keeps it moist?
0:45:47 > 0:45:51Yes, and lots of flavour. This is for the mashed potatoes.
0:45:52 > 0:45:57I will do that. How much butter did you put in there? 250 grams of
0:45:58 > 0:46:04potato and over 300 grams of cream, milk and butter, so quite a bit.
0:46:05 > 0:46:09I'm with him all the way! Right, so parsley, and it is a herb,
0:46:10 > 0:46:16technically, so part of your five a day, so you can eat the marsh and be
0:46:17 > 0:46:19healthy, that and the gherkins! Now the sauce it is called the butcher's
0:46:20 > 0:46:28sauce? Yes, a classic sauce. We are going to use it today, a
0:46:29 > 0:46:40quick version, easier for home cooking. We will cut the shallots.
0:46:41 > 0:46:44The potatoes are important? Yes, these are very good, they hold the
0:46:45 > 0:46:50shape and they are able to absorb the fact very well. There was a very
0:46:51 > 0:46:56famous French chef, he really put these on the map. Yes, big-time. You
0:46:57 > 0:47:01boil them in the skin so they do not go soggy? Yes, very important to
0:47:02 > 0:47:12keep them hot while you are working with them, otherwise they go very
0:47:13 > 0:47:15clearly. -- gluey. You mentioned the restaurant, Jason Atherton's rest
0:47:16 > 0:47:20and, he has been on the show many times -- restaurant. Pollen Street
0:47:21 > 0:47:28social in London, and others around Europe. 15, globally. With the space
0:47:29 > 0:47:37of a straight, it is a little hub in central London. -- Street. How is
0:47:38 > 0:47:42yours different? We don't have any stars at little so sure, but we have
0:47:43 > 0:47:52top quality ingredients -- at Little Social. We focus on flavour, that is
0:47:53 > 0:47:55the main thing. The accent? Vancouver, I'm from Canada, British
0:47:56 > 0:48:01Columbia. I've been in London ten years now. Why do you come here? I
0:48:02 > 0:48:08came to work for Gordon Ramsey's restaurant in Chelsea ten years ago.
0:48:09 > 0:48:13This pork chop, I learned this from Claire, she was by chef there, she
0:48:14 > 0:48:18got me into all of this, placing the importance and the fat content and I
0:48:19 > 0:48:24have now made it my own. -- on the fact content. What you say to people
0:48:25 > 0:48:28that do not like fat question and I think it is delicious, but some
0:48:29 > 0:48:35people will say that is a bit fatty. -- do not like fat? There is so much
0:48:36 > 0:48:39flavour in there. With the pork chop, one of the risks, it dries
0:48:40 > 0:48:47out, and that is why we select from the shoulder and committee gives you
0:48:48 > 0:48:53the better balance. -- shoulder end, it gives you the better balance. I
0:48:54 > 0:49:04will get some butter. Potatoes. Some butter right there. In the sauce,
0:49:05 > 0:49:10what have you got? We are reducing the brandy, vinegar, white wine, as
0:49:11 > 0:49:17well as that comes down to dry, we will have the chicken stock and we
0:49:18 > 0:49:23will would use that to dry, as well, and we will finish it with cream. We
0:49:24 > 0:49:28then bring it to the boil, mustard, capers, gherkins, and that is that.
0:49:29 > 0:49:35The last thing we do, regarding the flavour, we have a bay leaf,
0:49:36 > 0:49:40Rosemary, thyme, and we will brush the pork chop with that at the end.
0:49:41 > 0:49:42That is great, you have a bunch of herbs in oil and that the short
0:49:43 > 0:49:51seasoning all the way through? Exactly. -- that is your seasoning.
0:49:52 > 0:49:59You are based in the pork with butter? Yes, that is foaming butter.
0:50:00 > 0:50:08How long would it take and bestowed? 8-10 minutes. -- on the stove. It
0:50:09 > 0:50:12seems as if you are classically trained and then you make the
0:50:13 > 0:50:17switch. I knew it, even when I was working at restaurant Gordon Ramsey,
0:50:18 > 0:50:22I thought it was important to get that training, but I knew I wanted
0:50:23 > 0:50:27to work in a bistro, I just love the informality of it. The relaxed
0:50:28 > 0:50:33atmosphere. With your food, you have the classic training, though. You
0:50:34 > 0:50:39still utilise it. You spent some time in Japan, you wanted to learn
0:50:40 > 0:50:43about Japanese food? In Vancouver, the first restaurant I work that had
0:50:44 > 0:50:50a large Asian influence, and that was important. It really appealed to
0:50:51 > 0:50:55me, when I went to work with Jason, that his restaurant had the Asian
0:50:56 > 0:51:03influence. That is half potato and half butter and cream. John, this is
0:51:04 > 0:51:07proper. Look at that. Amazing how much liquid Bieber tater takes. They
0:51:08 > 0:51:14actually produce them in the UK, as well. Classic French potato, very
0:51:15 > 0:51:20waxy, but just delicious. When you make mashed potato like this, they
0:51:21 > 0:51:25are superb. Plenty of this chopped parsley, give that a quick stir, and
0:51:26 > 0:51:33I will get this cleaned up. I will bring the pork across. This one is
0:51:34 > 0:51:38rested. Thank you very much. With that marinade, you can use that with
0:51:39 > 0:51:43chicken, would you do any of the meat with that? We just use it on
0:51:44 > 0:51:48the poor, but you could use it on the chicken, of course, and any
0:51:49 > 0:51:59other protein that you like -- we just use it on the pork. It is just
0:52:00 > 0:52:07cuts like this? For the leaner cuts. That is beautiful. This mashed
0:52:08 > 0:52:10potato is proper. I love the pork chop in the brine, ten minutes and
0:52:11 > 0:52:18it is cooked. Very simple, packed with flavour. You are going to feel
0:52:19 > 0:52:22the need to phone accident and emergency when you are eating this,
0:52:23 > 0:52:32this will line your oesophagus. Not bad after doughnuts. I've had about
0:52:33 > 0:52:37ten! From here, the smell of mustard and capers and gherkins, it smells
0:52:38 > 0:52:45delicious. Yes, beautiful. Just give the play a quick wipe. Oh my
0:52:46 > 0:52:53goodness. -- plate. How good does that look?
0:52:54 > 0:53:05It looks good, it smells amazing. I don't know if you need a spoon or a
0:53:06 > 0:53:14straw with that. That is my kind of food, it smells delicious. Lovely.
0:53:15 > 0:53:26LAUGHTER That is delicious. Just ten minutes
0:53:27 > 0:53:32to cook that. Call the ambulance, there we go. We can go back to
0:53:33 > 0:53:50Chichester, to hear from Cary. With his prime pork, you might be
0:53:51 > 0:53:59tempted by the elegance of a light red wine, like this house pinot noir
0:54:00 > 0:54:03from Romania, it is great, and a bargain, but rich white wine works
0:54:04 > 0:54:06very well with pork and when I cooked this dish at home, it was no
0:54:07 > 0:54:10exception, especially thanks to the brighter flavours, so I'm looking
0:54:11 > 0:54:22for a very special wine to hit the high notes every single time. Meet
0:54:23 > 0:54:27the chenin blanc, this is the headline act from South Africa, the
0:54:28 > 0:54:29vine yards on hillsides and down to the coast, and that gives you
0:54:30 > 0:54:32rightness as well as freshness. the coast, and that gives you
0:54:33 > 0:54:37That is fruity, but it also has the coast, and that gives you
0:54:38 > 0:54:40elegance. It the coast, and that gives you
0:54:41 > 0:54:44a ball gown. The pork has been the coast, and that gives you
0:54:45 > 0:54:48brined in herbs, Rosemary, thyme, and the Baillie, and if you want be
0:54:49 > 0:54:55flavours to flourish you need the natural dancing
0:54:56 > 0:54:57flavours to flourish you need the -- and the Baillie. The depth
0:54:58 > 0:55:03flavours to flourish you need the wine works very well, stepping
0:55:04 > 0:55:10finally, the puree, Paolo Sirion is finally, the puree, Paolo Sirion is
0:55:11 > 0:55:14that? All of that butter and line has been aged and the leaves, which
0:55:15 > 0:55:19gives the silky opulence which is absolutely spot on to take your
0:55:20 > 0:55:28taste buds for a 12 -- how spectacular is that? Cary, here is
0:55:29 > 0:55:31to your prime pork. Cheers. STUDIO: This is at the top end of your
0:55:32 > 0:55:37budget, but worth extra, this is spectacular. It is a great pairing,
0:55:38 > 0:55:42very good. We have had some amazing wines on the show lately. I like the
0:55:43 > 0:55:45fact that people are matching white wine with meat, strong pork and
0:55:46 > 0:55:49white wine, it is delicious. God, yes.
0:55:50 > 0:55:51Now, it's time to head into the forest with
0:55:52 > 0:56:08They're in Poland today and are spending the night in some
0:56:09 > 0:58:31We will put in some mushrooms. I'm frying onions, juniper berries, to
0:58:32 > 0:58:35give it a classic taste of Poland. Poland means people the land, this
0:58:36 > 0:58:40captures it perfectly with a mixture of meat and cabbage, half pickled
0:58:41 > 0:58:45and half fresh. It is like amazing a nice little bed for it, and then we
0:58:46 > 0:58:52need some chopped tomatoes on top. The delicacy is in the flavour, it
0:58:53 > 0:58:56is so good. Add stock. But it into a preheated oven, at Mach three, for
0:58:57 > 0:59:04anywhere between 20-40 minutes. -- mark. It is usually a perpetual
0:59:05 > 0:59:11stew, topped up daily with what ever meat and cabbage is available. Just
0:59:12 > 0:59:20look at that baby. For the next stage we add fresh cabbage, dried
0:59:21 > 0:59:26mushrooms which were soaked, and not forgetting the mushroom flavoured
0:59:27 > 0:59:36water. The smoked meat and that wonderful Polish sausage. Top it off
0:59:37 > 0:59:42with grated apple. It is a big one, not a little one. That goes back on
0:59:43 > 0:59:50the oven for a couple of hours, but the -- is best cooled and then
0:59:51 > 0:59:54re-cooked to reemphasise the flavours, and we will be serving
0:59:55 > 0:59:58this to the bison grass folk to say thank you. Times are bad. -- time
0:59:59 > 1:00:01for bed. the sauce it is called the butcher's
1:00:02 > 1:00:13sauce? Yes, a classic sauce. It is 4.00am, I am bright-eyed and
1:00:14 > 1:00:18Bushey tailed. Today we are going to see how the ingredient in the vodka
1:00:19 > 1:00:28has harvested. How did you sleep? Great, the sleep
1:00:29 > 1:00:33of the tsars. Now, this is the day. There are only
1:00:34 > 1:00:39Fife families in this whole area that can gather the biason grass.
1:00:40 > 1:00:44Right. The Poles have been flavouring their
1:00:45 > 1:00:51vodka with the biason grass from this forest for over 600 years --
1:00:52 > 1:01:02bison. It is still picked by hand.
1:01:03 > 1:01:10We're joining Kristina and her mum Maria, who have been collecting this
1:01:11 > 1:01:14grass since they were girls, as well as with Lucas, an official forest
1:01:15 > 1:01:21guide. This lady is one of the chosen few
1:01:22 > 1:01:27allowed to pick the bison grass that goes into the bison grass vodka.
1:01:28 > 1:01:32We are about 800m into the national forest.
1:01:33 > 1:01:38You will never take this for granted again.
1:01:39 > 1:01:44It is spiky, isn't it? Back in the day, the legends had it that the
1:01:45 > 1:01:48grass gave you the strength of the bison beast.
1:01:49 > 1:01:56That is fabulous. No wonder they like eating it. It is vanilla and
1:01:57 > 1:02:01coconut it is mad. Beautiful. Right, let's get back to the famous
1:02:02 > 1:02:06and delicious Polish stew! The flatbreads, I've been knocking out
1:02:07 > 1:02:12like a good un, look at them. We should leave the bikes here and have
1:02:13 > 1:02:22a party. But for every good party, you knew music. Cue, music! Now, you
1:02:23 > 1:02:29see, you would think this might be a cheap overdub, mighten the you? With
1:02:30 > 1:02:32a recorded band? No, it's a hairy Byker show with Dave and I. Have a
1:02:33 > 1:03:00look at that, look! See?! Told you! Yes! That was brilliant.
1:03:01 > 1:03:07Hold on, right. Super. This is the moment of truth.
1:03:08 > 1:03:14The moment of truth for the big osh, mate, have we pulled it off? It
1:03:15 > 1:03:20certainly is. What do you reckon? I think she is saying that this is as
1:03:21 > 1:03:28good as my grandmothers, and that is sings 1923. That is the thing about
1:03:29 > 1:03:32the big osh. It is warm, amazing, celebrating with friends, everybody
1:03:33 > 1:03:35eating together, and that... That is Poland on a plate.
1:03:36 > 1:03:39They'll be more from the boys next week when they're in Lithuania.
1:03:40 > 1:03:41Right, it's time to answer a few of your foodie questions.
1:03:42 > 1:03:44Each caller will also help us decide what Georgia could be eating
1:03:45 > 1:03:54We have Alannah from Liverpool. Good morning. What is your question
1:03:55 > 1:03:59for us? Has the wonderful John got a special recipe for scallops but not
1:04:00 > 1:04:06too much heat. The wonderful John... Are you are
1:04:07 > 1:04:12related? Go on. I think that the best way for
1:04:13 > 1:04:17scallops is classic. A hot pan, oil the scallops, cooked on one side,
1:04:18 > 1:04:22turn them over, then butter, capers, lemon juice and parsley, let it foam
1:04:23 > 1:04:25up and on to a piece of toast. That is great.
1:04:26 > 1:04:30Sounds good to me. Oh, you like something I have done.
1:04:31 > 1:04:33Take the capers out it is even better.
1:04:34 > 1:04:41What dish would you like to see at the end of show? Heaven, please.
1:04:42 > 1:04:48Georgia, you have got a tweet. Yes, from Gabby in Bainbridge. A question
1:04:49 > 1:04:53to John on Saturday Kitchen. I love the Malaysian recipe, can you use
1:04:54 > 1:05:01any other ingredients, my partner hates fish.
1:05:02 > 1:05:07Chicken. So do it the same way, fry off the garlic, shallots, curry
1:05:08 > 1:05:12piece and ginger, fry off the chicken, add the noodles, the
1:05:13 > 1:05:18coconut and fish piece, bring it to the boil it is done.
1:05:19 > 1:05:25And another one? What is the best way to have a braised meat? I think
1:05:26 > 1:05:30with a red wine. Reduce it done, cook it slowly, have it with mashed
1:05:31 > 1:05:33potato it works perfectly. Lovely.
1:05:34 > 1:05:39Claire, what is your question for us? My question is I have switched
1:05:40 > 1:05:45from chicken breast to thighs as it is taster. I would like some
1:05:46 > 1:05:54recipes. Cary, chicken thighs? Yes it is
1:05:55 > 1:05:58chicken thigh marinated in miso, chilli, garlic, loads of ginger,
1:05:59 > 1:06:02marinaded on the barbecue. It is wonderful.
1:06:03 > 1:06:07And with the miso piece it is delicious. There you go.
1:06:08 > 1:06:12What dish would you like to see at the end of the show? Oh, definitely
1:06:13 > 1:06:17heaven. And Deborah, what question have you
1:06:18 > 1:06:23for us? Good morning, I lived in Malaysia. I tuned in for the culture
1:06:24 > 1:06:30and food. I loved it. I loved the Malaysian breakfast. Do you have a
1:06:31 > 1:06:38recipe for me? There is a rotoi, it is very difficult. But there is a
1:06:39 > 1:06:43recipe online. There is a great place also, called Roti King. If you
1:06:44 > 1:06:46have a chance, go there. They will make them for you and you can take
1:06:47 > 1:06:52them and freezer. Delivering them to York? Come down
1:06:53 > 1:06:58on the train from Euston, and then back up to York with your Ro Thyrx
1:06:59 > 1:07:06s. There you go. What dish would you
1:07:07 > 1:07:08like, heaven or hell? Oh, sorry, I think you are rovely but it has to
1:07:09 > 1:07:19be hell. Sorry! They always say that.
1:07:20 > 1:07:23Now, the Omelette Challenge. The usual rules apply.
1:07:24 > 1:07:33Now, the Omelette Challenge. 18. 9, Jason?! Yes, exactly.
1:07:34 > 1:07:48So, let's put the clocks on the screens, 3, 2, 1, go!
1:07:49 > 1:07:58Are you any good at an omelette? Yes but I put it under the grill, me! It
1:07:59 > 1:08:06is the concentration on the faces. Oh, he has beat me! He looks for the
1:08:07 > 1:08:10first time in about eight years, that I have twoedible omelettes.
1:08:11 > 1:08:14I don't know about that. Mine is a bit gluey. It is Bury. Like a Bury
1:08:15 > 1:08:25biscuit base. Right.
1:08:26 > 1:08:33Mr Torode... You beat me, Cary. Do you think you were quicker? No, I
1:08:34 > 1:08:38don't. You were 29.16.
1:08:39 > 1:08:41Cary? Yes. Do you think you are in here?
1:08:42 > 1:08:45Absolutely not. The right answer.
1:08:46 > 1:08:51The first attempt but you are on the board. You did it in 27. 64 seconds,
1:08:52 > 1:08:54that is a respectable time about here.
1:08:55 > 1:09:02I can live with that. Right.
1:09:03 > 1:09:06That is called camaraderie. Mateship, you know what I mean?!
1:09:07 > 1:09:10So will Georgia get her food heaven, garlic filled chicken Kiev with baby
1:09:11 > 1:09:13Or food hell, lamb moussaka with chargrilled courgettes?
1:09:14 > 1:09:16Our chefs will make their choices whilst we go abroad with chef,
1:09:17 > 1:09:20She's being let out of the Le Gavroche kitchen
1:09:21 > 1:09:22for a special trip to France and she's heading to a vineyard
1:09:23 > 1:09:24but not before the boss, Michel Roux Junior, has
1:09:25 > 1:09:35What did you call that word again? Mateship.
1:09:36 > 1:09:42Right, I will read it up on the dictionary! Andy, when you get a
1:09:43 > 1:09:50minute, put it on the tray and leave it in the fridge.
1:09:51 > 1:09:56This is me in a nutshell: Cooking haute cuisine in a high-end job. I
1:09:57 > 1:10:01moved here from New Zealand 15 years ago, starting from the bottom,
1:10:02 > 1:10:07working up to become the sous chef in the kitchen. This is my life and
1:10:08 > 1:10:10it is where I met my husband. David is the head sommelier here.
1:10:11 > 1:10:15That is pretty much how many time we get together here. I will not see
1:10:16 > 1:10:22him until tomorrow morning, he is here most of the time. I will pick
1:10:23 > 1:10:29up our daughter in and that is the way it is worked. That is how it
1:10:30 > 1:10:32works in a high-end restaurant. You are spoiled with the amazing
1:10:33 > 1:10:38ingredients available to us. To get out there and to be a part of the
1:10:39 > 1:10:43producers that are behind the scenes for the amazing ingredients we get,
1:10:44 > 1:10:52I am really looking forward to this part. Everyone runs away from me!
1:10:53 > 1:10:55Back in the restaurant is Michel Junior.
1:10:56 > 1:10:58You are going to see the passion and the respect that goes into the
1:10:59 > 1:11:05product. He does seem to have a another moat
1:11:06 > 1:11:09where did you live? Promise to bring me back a good confit and a bottle
1:11:10 > 1:11:15of wine to go with it. That is ago too much. My journey is
1:11:16 > 1:11:20taking me to one of the least explored regions of France, the Jura
1:11:21 > 1:11:24mountains. The mountains run along the French/Swiss border. The Alpine
1:11:25 > 1:11:29way of life is influenced by both countries. The people have a
1:11:30 > 1:11:33representation for being self sufficient and fiercely independent.
1:11:34 > 1:11:40This is where some of my favourite produce comes from. Especially
1:11:41 > 1:11:44cheeses like mondor and the world-famous comte.
1:11:45 > 1:11:47There is also another connection that brings me to the area... It is
1:11:48 > 1:11:52where my husband is from. He has grown up in this area. So we spend a
1:11:53 > 1:11:56lot of time coming back here. But it is where we come back to recuperate
1:11:57 > 1:12:00and recharge the batteries, getting away from London life. So I'm really
1:12:01 > 1:12:12excited that I have the opportunity to really get in there and see what
1:12:13 > 1:12:18it is all about finally. But before I head for the hills, I
1:12:19 > 1:12:25have a stop to make. I would never be forgiven for not popping in to
1:12:26 > 1:12:30see my mother-in-law, Betty, at the lingerie shop she manages.
1:12:31 > 1:13:17Bonjour! Ca va? Super! Sitting around eating cake will not
1:13:18 > 1:13:22make me more Jurasseine. Time to pull on the gum boots and head for
1:13:23 > 1:13:27the mountains. The route takes me through the wine country it is
1:13:28 > 1:13:36October-harvest time. This is what it is all about. Ah! So lucky to be
1:13:37 > 1:13:42here! The most famous wine in the Jura is yellow wine. It is beginning
1:13:43 > 1:13:48to make waves back in the UK. I have strict instructions not to come
1:13:49 > 1:13:48empty handed. So I am stopping at my mother-in-law's favour receipt
1:13:49 > 1:14:10producer to stock up. Yellow wine is made from the wait
1:14:11 > 1:14:18summer grape. A key component is AOC. Jean-Paul is kind enough to
1:14:19 > 1:14:24show me his cellar. Wow, look at this. I have been to
1:14:25 > 1:14:30some cellars but they have been kept up-to-date. This is his own,
1:14:31 > 1:14:35personal cellar. You can see how damp it is here. The mould along the
1:14:36 > 1:14:50barrels, I feel honoured to come in here. It is magnificent. There are a
1:14:51 > 1:14:58lot of spiders! And a lot of work! Jean-Paul wants to show me what vin
1:14:59 > 1:15:03jeune is so special. There is a layer of yeast at the
1:15:04 > 1:15:17bottom of the barrel that give it is a unique taste.
1:15:18 > 1:15:25The veil of yeast gives the wine a distinctive appearance. Just look at
1:15:26 > 1:15:29the cover of that beautiful wine, that is where it gets that name
1:15:30 > 1:15:36from, it is yellow, gold and wine, and the older it is, the more yellow
1:15:37 > 1:15:40in colour, this barrel, where he has drawn the wine from, this from 2005,
1:15:41 > 1:15:51you can see the intensity and the beautiful golden colour.
1:15:52 > 1:15:57On tasting it, very smooth and very similar to Sherry, there's an
1:15:58 > 1:16:03earthiness which comes through the wine.
1:16:04 > 1:16:14He will let me take the barrel! His approach of what I'm hoping to find
1:16:15 > 1:16:20here, care and attention in everything he does and a real
1:16:21 > 1:16:23connection to the land, the ideal of French wine brought to life. Many
1:16:24 > 1:16:35thanks. What a great looking trip and we'll
1:16:36 > 1:16:38be showing you more of Monica's food Right, it's time to find out
1:16:39 > 1:16:59whether Georgia's facing Food Plenty of garlic. What about the
1:17:00 > 1:17:08dreaded Food Hell? We have a pile of lamb,. Cinnamon, and a Bechamel over
1:17:09 > 1:17:13dreaded Food Hell? We have a pile of the top. It looks a bit scary over
1:17:14 > 1:17:21that side. It was 2-1, to our viewers at home, what you reckon?
1:17:22 > 1:17:31Garlic or lamb? Garlic. We will move this out of the way. Thank you. We
1:17:32 > 1:17:35will start with the chicken. Cary, you can get on with the dressing, if
1:17:36 > 1:17:41you are ready. Classic French dressing, white wine vinegar and
1:17:42 > 1:17:48some water. Meanwhile, if I can get you to do the garlic. This garlic
1:17:49 > 1:17:52has been roasted. You have got to put this in tinfoil with olive oil,
1:17:53 > 1:18:04roasted, 40 minutes, and then take it out. Mmmm. It is like a spot that
1:18:05 > 1:18:08you squeeze. I was going to say that, but I thought that might be
1:18:09 > 1:18:16out of order. We were all thinking it! You are really unwell, that is
1:18:17 > 1:18:23nasty. That will get 16 million hits on YouTube, that. You want both of
1:18:24 > 1:18:30them? Yes. Meanwhile, we are going to get a chicken prepared. There we
1:18:31 > 1:18:38go. Chicken breast, decent size, of course. You want parsley? Yes
1:18:39 > 1:18:40please. We will do some of this for the garlic bread and some of this
1:18:41 > 1:18:49for the Kiev, as well. But the garlic bread and some of this
1:18:50 > 1:18:50just waking up, you are about to embark on the Strictly tour, tell
1:18:51 > 1:19:05everybody about that. Yes, embark on the Strictly tour, tell
1:19:06 > 1:19:13in London on the 14th of fabric, at the O2 arena, very exciting. --
1:19:14 > 1:19:18February. How are rehearsals? It is OK. It hurts, mussels you don't
1:19:19 > 1:19:20February. How are rehearsals? It is you've got, but we are all
1:19:21 > 1:19:28rehearsing and it is nice to have everyone back together. This is the
1:19:29 > 1:19:32garlic butter, which John is making. We are going to grab a knife and we
1:19:33 > 1:19:37chop this up, and a good way of doing this, you end up with tablets
1:19:38 > 1:19:42of butter. That is a good idea. I know that you like your garlic, you
1:19:43 > 1:19:49can make this and freeze it. If you want a quick snack, just grab this
1:19:50 > 1:19:55butter. Are you watching, ma'am? This is a good idea. The idea of the
1:19:56 > 1:20:11butter is a good one. That is very clever. We use a bit of the chicken,
1:20:12 > 1:20:18this is the fill it. -- fillet. It is a chicken plug. It needs to be
1:20:19 > 1:20:27fully sealed. We have flour, egg and breadcrumb. These are breadcrumbs,
1:20:28 > 1:20:33Japanese-style, they dry out the bread and shave it, and you end up
1:20:34 > 1:20:39with a very crisp breadcrumb. They also contain bicarbonate of soda,
1:20:40 > 1:20:43they can puff up when they cook. He is like my dad, he is full of
1:20:44 > 1:20:52knowledge like this. I love it when you call me my dad -- your dad. I'm
1:20:53 > 1:20:56old enough to be your dad, which is nice. LAUGHTER
1:20:57 > 1:21:01We have a bit of salt and pepper, and then we take the chicken and we
1:21:02 > 1:21:08put that in the seasoned flour, and then in the egg and normally you put
1:21:09 > 1:21:13this back in the crumb, but we will put this back in the flour. There's
1:21:14 > 1:21:18the possibility of it leaking out, so cover it in the egg again, fully
1:21:19 > 1:21:29coated. And then into the breadcrumbs. What we then do, we
1:21:30 > 1:21:32chilled this and deep fat fryer it. These chicken breasts are massive,
1:21:33 > 1:21:39we take it out when they are coloured and then we roast it in the
1:21:40 > 1:21:42oven. With this, we are going to serve it with the amazing garlic
1:21:43 > 1:21:48butter thing. Thank you very much, lovely. This minds me of the caravan
1:21:49 > 1:21:56chicken Kiev, we always had them in caravans. We always used to make
1:21:57 > 1:22:07them in the caravan. LAUGHTER We have our bread. You take this,
1:22:08 > 1:22:12Jim -- this bread, and then a bit of oil. You must be doing the
1:22:13 > 1:22:19Charleston and this tour? Yes, it is hard work. The most energetic dance
1:22:20 > 1:22:28ever. You did not do it? No, thanks very much. I didn't. That is the new
1:22:29 > 1:22:38one they added. It is one everyone loves. They love the chance to. --
1:22:39 > 1:22:45they love the Charleston. They are saying in my ear, they can get the
1:22:46 > 1:22:50music for the Charleston. You could do it together? I can't do it, I'm
1:22:51 > 1:22:57making a sandwich. We could do the lift, as well. No. What do you have
1:22:58 > 1:23:09to do with the Charleston? It is about these scissors. Your fate have
1:23:10 > 1:23:18got to do this -- feet. LAUGHTER Can you see? That is it, anyway.
1:23:19 > 1:23:25APPLAUSE Without being cheesy, you have got
1:23:26 > 1:23:30to do daft faces, as well. Yeah. If anybody wants to know how to do the
1:23:31 > 1:23:36Charleston, just arrive at work when I do and you can see people doing
1:23:37 > 1:23:44that down the street. They are pulling daft faces, as well. And now
1:23:45 > 1:23:59a little bit of butter. A bit more. Wow. Really? Yes. Crikey. And then
1:24:00 > 1:24:05you have got the chicken Kiev and now we bake it in the oven, we give
1:24:06 > 1:24:09that a good 15 minutes. This is like one of your doughnuts and cream
1:24:10 > 1:24:14things with mashed potatoes, bread with butter, bacon and cheese. Don't
1:24:15 > 1:24:20you worry about that. This cheese is amazing. Such a good job I'm not
1:24:21 > 1:24:26training today, because I would not be able to do anything. What is
1:24:27 > 1:24:31that? Doing lifts and flips after all of this cheese. Don't worry
1:24:32 > 1:24:38about that. LAUGHTER And now you put this into the grill.
1:24:39 > 1:24:43Wow, I love cheese. And now we turn our attention to a salad, we need a
1:24:44 > 1:24:50bit more salad, chef. We have some of this lettuce, some of this
1:24:51 > 1:24:57rocket. Some of the Bulls blood lettuce, I really love this stuff.
1:24:58 > 1:25:05Careful of the butter. That is the bit I'm standing in. That is it.
1:25:06 > 1:25:13Thank you. No problem. I have just whacked you and beat foot. LAUGHTER
1:25:14 > 1:25:19-- on the foot. Some of the lovely French dressing over the top.
1:25:20 > 1:25:25Beautiful thick dressing. Nice. Seasoning, and we have that in
1:25:26 > 1:25:34there, anyway. If you bring the chicken out. John, leave it, leave
1:25:35 > 1:25:42it. You are fiddling with it. The lower chicken. I love that noise. It
1:25:43 > 1:25:52is like the biggest chicken in the world. Don't worry about that.
1:25:53 > 1:25:58Georgia, you have some tweaks. Chris Morgan says, what is the best cut of
1:25:59 > 1:26:04meat to use for the perfect burger? The idea is a good old-fashioned
1:26:05 > 1:26:09piece of mince beef from your butcher, and use 40% fat, 60% meat,
1:26:10 > 1:26:15and you pat it together, into a frying pan, and then turn it over,
1:26:16 > 1:26:21and then season it, do not put any salt and pepper into it until it is
1:26:22 > 1:26:29cooking. 60% meat, 40% fat, delicious. Shin beef, that is really
1:26:30 > 1:26:33nice. Elizabeth Baker, I've got two sea bass fillets and I don't know
1:26:34 > 1:26:38what to do with them. One of the dishes in the rest, pan fried the
1:26:39 > 1:26:44sea bass and finish that in the oven, that takes about seven minutes
1:26:45 > 1:26:51for it to cook and we serve it with a fresh tomato sauce, braised
1:26:52 > 1:26:58mushroom, simple, and packed with flavour. What I say about fish, cook
1:26:59 > 1:27:04it for half as long as you thought. What is that? Oh my goodness. Garlic
1:27:05 > 1:27:11croutons going into the salad. Yes, this is a James Martin salad. I'm
1:27:12 > 1:27:15going to have salad for lunch, with cheesy garlic croutons, and then we
1:27:16 > 1:27:19will top it off with chicken Kiev. That is exactly what we are going to
1:27:20 > 1:27:26do. I think you should be best friends for ever. I'm happy with
1:27:27 > 1:27:34that, Georgia. You can cook me that all the time. She did not say that
1:27:35 > 1:27:45you this morning, did she? Noodle doodle. LAUGHTER
1:27:46 > 1:28:01Oh! Bingo! Look at the size of that. We have a bit of dressing. When I
1:28:02 > 1:28:10get married, that is my meal. Yours? Thanks. You can do the wine, thank
1:28:11 > 1:28:24you. I don't know where to start. The wine has been Josan, 2014, --
1:28:25 > 1:28:29has been chosen, 2014, ?4.97, and I reckon it looks good. We are
1:28:30 > 1:28:33exhausted after this. Happy with that? That salad is the way forward.
1:28:34 > 1:28:38Give me some cheesy bread. Well that's all from us today
1:28:39 > 1:28:40on Saturday Kitchen Live. Thanks to John Torode,
1:28:41 > 1:28:43Cary Docherty and Georgia May Foote. Cheers to Olly Smith
1:28:44 > 1:28:44for the wine choices! All the recipes from the show
1:28:45 > 1:28:47are on our website. Simply go to:
1:28:48 > 1:28:48bbc.co.uk/Saturdaykitchen. There's more of our Best Bites
1:28:49 > 1:28:51tomorrow morning over on BBC In the meantime, have a great day
1:28:52 > 1:29:10and enjoy the rest of your weekend! Burnt on the outside
1:29:11 > 1:29:18and doughy in the middle. Look at his little legs.
1:29:19 > 1:29:22THEY LAUGH