:00:30. > :00:32.Good morning. Yes, I know, I may Good morning this is Breakfast.
:00:32. > :00:36.Decision time for the people of look blury-idea this morning, but
:00:36. > :00:37.Greece. Campaigning has come to an end before elections which could
:00:37. > :00:47.the offence are on and we have some decide if the country keeps or
:00:47. > :00:53.
:00:53. > :00:54.cracking recipies for you today in Saturday kitchen live.
:00:54. > :00:55.gives up the euro. Good morning it is Saturday 16th
:00:56. > :01:01.Welcome to the show. Cooking with June.
:01:01. > :01:02.me live today are two great chefs. Also ahe Also ahear, I'm
:01:02. > :01:07.First, the man who uses his native sure that anybody else who has had
:01:07. > :01:09.the good fortune to be recognised, Iceland for all the inspiration he
:01:09. > :01:12.would feel it as I do, that it is needs, it's Aggie Sverrisson. And
:01:12. > :01:14.very special. A knighthood for Kenneth Branagh and an OBE for Gary
:01:14. > :01:16.next to him, is a man who makes up Barlow.
:01:17. > :01:20.England get their first win of Euro with Aggie in the butter stakes
:01:20. > :01:23.2012, coming from behind to beat with his French cooking it's the
:01:23. > :01:25.Sweden 3-2. The team will now have fabulous Henry Harris. Aggie, you
:01:25. > :01:28.the weekend at their training camp are cooking today. But you don't
:01:28. > :01:33.in Poland, where there are still some very tough decisions to be
:01:33. > :01:38.made ahead of their final group match.
:01:38. > :01:43.The Duchess of Cambridge delights the children from one of her chosen
:01:43. > :01:48.charities at a production of the Lion, the Witch and the Wardrobe.
:01:48. > :01:53.A high-wire artist holds its nerve and crosses Niagara Falls, between
:01:53. > :02:00.the US and Canada, without so much as a wobble.
:02:00. > :02:03.Mighty Mike Bushell takes on the giants of wrestling.
:02:03. > :02:08.Campaigning Greece has come to a close ahead of an election which
:02:08. > :02:12.would determine the country's teacher in the euro. There are
:02:12. > :02:15.fears that a victory for the radical that could prompt chaos,
:02:15. > :02:20.with the possibility of Greece leaving the euro, which will put
:02:20. > :02:25.pressure on struggling economies like Portugal, Spain and Italy.
:02:25. > :02:30.He is the man in whom Europe's leaders are placing their hopes,
:02:30. > :02:34.Antonis Samaras, holding the final rally for his centre-right New
:02:34. > :02:38.Democracy Party before tomorrow's critical election. He brought his
:02:38. > :02:43.supports the bail out and the cost- cutting demands of Brussels,
:02:43. > :02:53.fouling to keep the country in the euro. For his supporters, he is the
:02:53. > :03:01.
:03:02. > :03:08.have butter on the menu? It's scallopsle You film in Argentina.
:03:08. > :03:18.Yes, we do. And there are many people disappointed that we aren't
:03:18. > :03:25.going back there any more. So, will we cook food heaven or hell for
:03:25. > :03:30.Amanda. Food heaven, what would it be? Anything fishy. I'm a big fan
:03:30. > :03:37.of salmon. That narrows it down. And what about the dreaded food
:03:37. > :03:44.hell? I'm not a massive fan of pork. My granny used to make us pig
:03:44. > :03:53.trotters with all the hairs on when we were kids! So, food heaven is
:03:53. > :03:58.something Asian inspired. Yes, I love sushi. We're going to attempt
:03:58. > :04:05.tempura seseme salmon and lightly cook it, so it's like sushi and top
:04:05. > :04:10.it with a little tempura salmon fritter with a Japanese mayonnaise.
:04:10. > :04:17.Died and gone to heaven. And it's my birthday today so if I don't get
:04:17. > :04:25.that, there will be hell to pay! And talking of hell, you could be
:04:25. > :04:34.facing pork, be belly porked sliced into thin pieces pan-fried and
:04:34. > :04:39.served with pickled cauliflower and peas. I'm not a fan of cauli flower
:04:39. > :04:44.either, it gives me wind! Lovely for your birthday. If you'd like a
:04:44. > :04:51.chance to ask a question on the show, call this new number:
:04:51. > :04:56.And you can put your questions to us live later on and if I do speak
:04:56. > :05:05.to you, I'll be asking you whether you want Amanda to face wind or not.
:05:05. > :05:12.It's up to you! Now, have you been to Iceland? I haven't. Well, he
:05:12. > :05:19.gets all the inspiration from there for his Michelin-award winning
:05:19. > :05:29.restaurant from Iceland. And something scallopy for you. Yes,
:05:29. > :05:30.
:05:30. > :05:37.scallops and fregola. You can cook it in boiling water and it's like a
:05:37. > :05:41.risotto. So does it go into salted risotto. So does it go into salted
:05:41. > :05:49.boiling water? Yes. And that goes straight in and you can buy it like
:05:49. > :05:53.straight in and you can buy it like that. And for the sauce? Shallots,
:05:53. > :05:59.and lemongrass. So when you think of Iceland I think of the seaweed
:05:59. > :06:05.and the Ash you have here, but not lemongrass. I love the fresh, clean
:06:05. > :06:11.flavours, they're so beautiful. going to open the scallops, start
:06:11. > :06:17.on that. This Ash that we're putting on is the seaweed. It's the
:06:17. > :06:23.seaweed dried out and blitzed. Because you eat it as a snack?
:06:23. > :06:29.that's the favourite. Much better than crisp and healthier, of course.
:06:29. > :06:35.But not as good as chocolate! depends how you look at it.
:06:35. > :06:39.there are diced mushrooms in here and the scallops. You mentioned
:06:39. > :06:43.Scottish scallops, do you have them from Iceland? Well, they're very
:06:43. > :06:49.small and not as good as from Scotland. Why is that? Because the
:06:49. > :06:55.seasons are colder? Yes, and we have a very little amount. Just
:06:55. > :07:03.over-fished and they have not survived. You have amazing king
:07:03. > :07:08.crabs? Yes, the king crabs are fantastic. But the prices are crazy.
:07:08. > :07:16.But it is worth it. And this is your third restaurant you have just
:07:16. > :07:22.opened? Yes, the third. We have one in Fetter Lane in the City and one
:07:22. > :07:28.we opened ten days ago, in Marylebone Lane. And it's a
:07:28. > :07:38.different style of food, a new adventure for you. Yes, completely.
:07:38. > :07:43.Food, style. You name it. It's like a wine bar. Yes, really good wines,
:07:43. > :07:53.fantastic value. And some lovely, lovely food. You can come there,
:07:53. > :07:59.you can eat at the bar, have one or two drinks and having anything from
:07:59. > :08:09.smoked salmon to hamburger. you've taken the Roe off this.
:08:09. > :08:15.
:08:15. > :08:22.I'm not a roe person. Are you a roe man or not? Roe on. And you? Either.
:08:22. > :08:31.So, the three scallops, I'm going to pan fry them. And I want to
:08:31. > :08:38.sweat the mushrooms. And this bit of scallop is left over for the...?
:08:38. > :08:42.Fregola. Lots of lemongrass going in here. Yes, lots. So where do you
:08:42. > :08:48.get your inspiration from now with three restaurants to look after and
:08:48. > :08:52.menus? I think everywhere, really. Really? Yes. As long as you can
:08:52. > :08:56.take bits and pieces from everywhere, that's good. There's
:08:56. > :09:02.certainly lots to choose from, particularly in London, when you're
:09:02. > :09:09.travelling around. Yes, for sure. Two wines are going in? Yes, Noilly
:09:09. > :09:14.Prat and white wine. Put them both in. And you don't reduce it down
:09:14. > :09:19.too much? Never, never, it's not good. You just want to take the
:09:19. > :09:28.alcohol out. So give it one minute or so. And the scallops, we can put
:09:28. > :09:35.in a pan. I've got it nice and hot for you. A little olive oil.
:09:36. > :09:40.little olive oil. No butter? unfortunately. And cook them 90% on
:09:40. > :09:45.one side. And you can wash your hands there. Thank you. So cooked
:09:45. > :09:50.on one side. Yes, nice and crispy on one side and soft on the other
:09:50. > :09:57.side. And now you want me to pass that through a sieve? Yes, give it
:09:57. > :10:07.30 seconds and we'll be there. the 50 is just to reduce it down a
:10:07. > :10:08.
:10:08. > :10:14.little bit? Yes. Have you chopped the herbs? No? That is your next
:10:14. > :10:19.job! I've always been told to buy scallops supper, supper fresh, but
:10:19. > :10:24.you reckon they're better after a couple of days? Well, if you're
:10:24. > :10:30.going to eat them raw you definitely have to have them super,
:10:30. > :10:37.super fresh. But if you're going to pan fry them you definitely want
:10:37. > :10:43.them a day old or even two days old. Why? Because when they're so fresh
:10:43. > :10:53.and stiff and very difficult to cook and they oven become chewy and
:10:53. > :10:54.
:10:54. > :11:04.we don't like them chewy, do we? Well, I don't know. So, here I have
:11:04. > :11:10.
:11:10. > :11:19.a little zantham gum, it's a thickening agent -- xanthan gum
:11:19. > :11:27.it's a thickening agent which you can get in the stores. And you put
:11:27. > :11:35.in a little of that and whizz it up. And the mustard. You see, you're
:11:35. > :11:45.just about to ruin it now. That's the food of the devil there. That's
:11:45. > :11:46.
:11:46. > :11:52.my idea of food heaven. - hell, I mean! Ah, you said heaven!
:11:52. > :11:58.getting confused. Do you want to taste? No, I don't. So lemon juice
:11:58. > :12:05.in. And ten seconds here. If you'd like to ask a question or put your
:12:05. > :12:12.questions to today's chefs, call our new number:
:12:12. > :12:17.Calls are charged at the standard network rate and we'll take some
:12:17. > :12:22.calls live a little later on. that cooked? It should be, it's
:12:22. > :12:30.been in six minutes. Perfect! That's a good job and you want the
:12:30. > :12:34.scallops in there? Please. And the chopped herbs. And then you've got
:12:34. > :12:43.what looks like random stuff you found on the way here that you're
:12:43. > :12:51.going to put in? A bit of dust? This is lovely, beautiful seaweed.
:12:51. > :13:01.You just eat this as it is? Yes, it's beautiful. Sea fennel.
:13:01. > :13:01.
:13:01. > :13:10.Seriously, come on. I don't know if it is as good as Dairy Milk. Monk's
:13:10. > :13:20.beard. I love seaweed. You like it? Yeah. There you go? Urks m, it's
:13:20. > :13:22.
:13:22. > :13:30.good. -- um, it's good. It's like cheap
:13:30. > :13:38.bubblegum, it sticks to your teeth.Le Don't say that. Is it
:13:38. > :13:47.stuck? There you go! Just ten seconds. This is to warm the
:13:47. > :13:57.scallops up? Water in there? Yes, lemon, and we should be ready. Are
:13:57. > :14:01.
:14:01. > :14:06.you ready. Yes. This just goes in the middle. Fregola, and scallops,
:14:07. > :14:12.lovely. And where would this come in your restaurant empire? Texture.
:14:12. > :14:21.No cream or butter. The scallops do look wonderful, I have to say.
:14:21. > :14:27.Thank you. Do you want to try the sauce. No, I'm sure it was
:14:27. > :14:31.wonderful before you put the wasabi in. You need to taste it, please,
:14:31. > :14:41.seriously. Yes, all right, I'll taste it. Thank you. And will you
:14:41. > :14:50.do the dust. No, I'll leave that to you. And what are you putting on
:14:50. > :14:57.now. Sea fennel. And this is monk's beard. It's beautiful. Do you want
:14:57. > :15:07.to do this? No, you can put the dust. And olive oil. I have to say,
:15:07. > :15:15.it does look fantastic. What is it? Scallops, fregola, seaweed and
:15:15. > :15:21.plenty of wasabi. And don't forget plenty of wasabi. And don't forget
:15:22. > :15:26.the ash on top! It does look good, like a picture on a plate. Oh, that
:15:26. > :15:33.looks delicious. And you could make that without the wasabi. I could
:15:33. > :15:43.have, I could have put butter in, but it wouldn't taste the same.
:15:43. > :15:49.
:15:49. > :15:59.Aggie, aing y, -- Aggie, Aggie, oi, oi, oi! So you have the texture in
:15:59. > :15:59.
:15:59. > :16:04.it, but ruin it with the wasabi. So what did Peter Richards, who is
:16:04. > :16:10.in Sussex this week, choose to go with this dish?
:16:10. > :16:19.Here, on Worthing beach we don't have time to sun bate, I'm going to
:16:19. > :16:25.find some great wines to go with today's dishes.
:16:25. > :16:30.-- sun bathe. Clean, fresh, vivid flavours are
:16:30. > :16:40.very much the order of the day with Aggie's scallops and who am I to
:16:40. > :16:41.
:16:41. > :16:47.rock the boat. The spicey wasabi needs a white wine with plenty of
:16:47. > :16:53.flavour but soft and succulent. It's a tricky combination to pull
:16:53. > :16:59.off. I've come up with something
:17:00. > :17:09.completely different. It's outstanding value for money, the
:17:10. > :17:16.
:17:16. > :17:26.If you're after an impressive wine for your friends it durnt get much
:17:26. > :17:26.
:17:26. > :17:31.better than this. It's normally used to make sweet sherry, but in
:17:31. > :17:37.chilli, they've made a beautiful white wine. It's rich enough to
:17:37. > :17:42.stand up to the scallops and sauce and fresh enough to accompany the
:17:42. > :17:48.wasabi and you have an earthy character that works well with the
:17:48. > :17:54.sea vegetables and chopped herbs. Aggie, it's a brilliantly original
:17:54. > :18:00.dish, and here is something just as original to go with it.
:18:00. > :18:06.I have tasted it, and that's the maximum you'd want. But it is
:18:06. > :18:15.delicious. What do you think of the wine? It is nice and fresh and
:18:15. > :18:22.clean to go with the scallops. is a sherry grape and it has that
:18:23. > :18:32.lovely yeasty aromatic flavour about it. I think it's fair to say
:18:33. > :18:34.
:18:34. > :18:44.it's like a scene from When Harry Met Sally, ummm! And Harry is
:18:44. > :18:47.
:18:47. > :18:53.cooking something French later, what is it? Poulet. Now, Rick Stein,
:18:53. > :19:00.who meets a Duchess who is crazy about chickens.
:19:00. > :19:04.I first came to Chatsworth ten years ago on a glorious September
:19:04. > :19:11.day. It feels the same now, with the weather not so good. What
:19:11. > :19:15.struck me was not so much the great house but the vegetable garden.
:19:16. > :19:21.It's a delightful planting. I suppose it is the same with
:19:21. > :19:28.restaurants, you get a lovely restaurant, the waiting is good and
:19:28. > :19:33.the food is good and the ambience is good and it elevates food, well
:19:33. > :19:39.that's what this garden does for me, it makes me want to go and cook
:19:39. > :19:47.some lovely vegetables. Take this. It's black cabbage. Five years ago,
:19:47. > :19:53.it was totally unheard of. I know I've knocked supermarkets a bit in
:19:53. > :19:58.this series, but they're very good at getting hold of new products and
:19:58. > :20:04.you can now buy black cabbage everywhere. What I do after
:20:04. > :20:12.branching it is to saute it in olive oil with garlic and fennel
:20:12. > :20:17.seeds and toss it around with seasoning. I first came across this
:20:17. > :20:25.off one of the island in Venice, where they cook a lot of vegetables
:20:25. > :20:30.and I like it on its own with a few slices of Parma ham and cheeanty.
:20:30. > :20:36.But you can't get anything more English than runner beans. I don't
:20:36. > :20:42.know of any other country that reveres them so. They taste of an
:20:42. > :20:46.English summer. The Duchess of Devonshire, whose garden it is, is
:20:46. > :20:53.passionate about British vegetables and her free-range chickens that
:20:53. > :20:58.live in a listed house! Both she and I share the same soothing
:20:58. > :21:02.feeling of being around poultry, which is freedom. They're so nice
:21:02. > :21:09.and easy and tame. And just pleasant. They're very calming.
:21:10. > :21:16.they get in people's cars here. they like that? Well, the hens do,
:21:16. > :21:20.but the people don't because they bag their sandwiches, which is all
:21:20. > :21:26.right unless they're chicken sandwiches!
:21:26. > :21:33.What about the eggs? How do they compare to the ones you buy?
:21:33. > :21:38.They're different colour, different taste, different yolks, everything.
:21:38. > :21:43.The chicken have as much grass as they want they are out all day and
:21:43. > :21:49.peck at anything they want. But they are more expensive. They have
:21:49. > :21:54.to be. It seems like we use things like eggs and chicken without any
:21:54. > :21:59.sort of doing them the justice they deserve. I can only tell you that
:21:59. > :22:04.these eggs go into the farm shop at eight in the morning and by nine
:22:05. > :22:14.they've gone. That says it all. does. This is a celebration of
:22:15. > :22:15.
:22:15. > :22:20.free-range eggs with the most popular dish for breakfast in North
:22:20. > :22:26.Mexico. These are black beans which I'm frying in lard and then take
:22:26. > :22:32.some of the oil I boiled the beans in and make a bean mash.
:22:32. > :22:39.And these are ranch-style eggs. A perfect combination. You have to
:22:39. > :22:45.have the tortillas and the chilli and tax toe sauce and you have to
:22:45. > :22:54.have free-range eggs because this is a celebration of eggs and you
:22:54. > :22:59.have to have the fried beans. I've been eating this since I was
:22:59. > :23:05.21, which was the first time I went to Mexico. It was the best dish
:23:05. > :23:15.ever. I didn't have a lot of money at the time. There was a book
:23:15. > :23:15.
:23:15. > :23:22.called Living in Europe on $5 a day. That's rich. We had about 80 cents!
:23:22. > :23:29.Myself and two other guys were driving around in a Dodge
:23:29. > :23:36.convertable, and they had the car and I had to sleep out doors on my
:23:36. > :23:40.own with all the snakes and I had my backpack stolen. But the funny
:23:40. > :23:50.thing was, I was devastated when it was stolen but after it was gone,
:23:50. > :23:51.
:23:51. > :24:01.it was a delight. The Latin for baggage is impedimenta, and it
:24:01. > :24:07.
:24:07. > :24:14.really is. After that I was free. So corn tortillas, you roll
:24:15. > :24:23.together cornflour and water and roll is it into balls and press
:24:23. > :24:30.them and peel them off the paper and put them on the hot plate. You
:24:30. > :24:35.catch the aroma of the corn which has an unforgettable limey smell.
:24:35. > :24:42.And the sauce is corn oil, of course and I'm frying onion and
:24:42. > :24:50.garlic in it and chopped tomatoes and chillies, seeds and all. I'm
:24:50. > :24:56.using Ha lepenos, the very hot ones, and finally seasoning. And that's
:24:56. > :25:02.it and all we have to do is fry the eggs and it really does matter that
:25:02. > :25:06.they are free-range. It's great that supermarkets are saying that
:25:06. > :25:13.all production should be free-range in the future. Who would have
:25:13. > :25:22.thought that five years ago? Two tortillas, and the golden eggs on
:25:22. > :25:28.top and a generous quantity of sauce and finely the bean mash and
:25:28. > :25:32.a cup of black coffee! And that looked delicious. This
:25:32. > :25:35.week, I thought I'd do a masterclass in something that most
:25:35. > :25:41.of you have never thought about making yourself, the croissant.
:25:41. > :25:42.It's not as hard as you think, all it takes is planning and time and a
:25:42. > :25:49.it takes is planning and time and a special cutter.
:25:49. > :25:55.First of all, we start with an enriched yeast dough. It's similar
:25:55. > :26:01.to a doughnut but we add the butter in a different way. Can you do it
:26:02. > :26:06.with olive oil? No, we can't! It's important to keep the yeast
:26:06. > :26:13.separate to the salt because the salt will kill the yeast but the
:26:13. > :26:21.sugar will feed the yeast. It's a bit like making bread at this point
:26:21. > :26:27.but you can add cold water. Add the water to mix it and use a Dohuk for
:26:27. > :26:32.this. You wouldn't want to make this buy hand because it takes ten
:26:32. > :26:37.minutes with the machine, and it would take 20 by hand!
:26:37. > :26:46.This is very similar to how you make bread but without the amount
:26:47. > :26:53.of sugar we put in there. As the dough starts to mix up, we use the
:26:53. > :26:56.Dohuk to strengthen the glutin in the flour and keep mixing it for
:26:56. > :27:02.ten minutes. Put it in the fridge and this is where you need the
:27:02. > :27:07.planning for this. Pop it in the fridge. You wouldn't normally put
:27:07. > :27:13.bread in the fridge but this is where it slowly proves. It just
:27:13. > :27:20.takes longer. And you have our bit of dough like this. Oh! That is
:27:20. > :27:24.your pastry and you can pin this out. So flour first of all, like
:27:24. > :27:34.that and carefully pin it all out. What you're looking for, for this,
:27:34. > :27:41.is about sort of two A4-sized pieces, really. Because then one of
:27:41. > :27:48.the A4-sized pieces takes half a kilo of butter. This is a heart
:27:48. > :27:55.attack waiting to happen! Wow! Check that out. That's a sandwich
:27:55. > :28:00.at my house! And we just followed that over. This is what we call
:28:00. > :28:06.lamination. It's the lamination of the butter in the dough. Do you
:28:06. > :28:11.think the French put that much butter in it? Yes, they do. Henry
:28:11. > :28:16.will back me up on this one. totally. But the butter needs to be
:28:16. > :28:23.cold. And this is the lamination side of it, you roll it out. It may
:28:23. > :28:29.look as if it has a big dollop of butter in it in a minute. Because
:28:30. > :28:34.it does! Then you followed each one again and again and then roll it
:28:34. > :28:41.out again. So you do it the opposite way and keep doing it and
:28:41. > :28:47.doing it three times. Each time you can put it in the fridge. It's
:28:48. > :28:53.basically a butter sandwich. Kind of. No wonder they're so tasty.
:28:53. > :28:57.you take the finished one, after you've done it three times. There's
:28:57. > :29:02.a little bit of butter in there, but it's mainly all gone. And then
:29:03. > :29:08.you need a big space. OK. And then you can roll it all out. This is
:29:08. > :29:16.the final time. This is where you get the croissants. You see, almost
:29:16. > :29:21.all the butter has gone. It's a good workout to work off all the
:29:21. > :29:27.butter! And I know you like chocolate as well. I do. Take your
:29:27. > :29:34.time and that's the great thing about making croissants and I spent
:29:34. > :29:40.literally nine months of my life making these. So it's about time
:29:40. > :29:50.you made some Krisants. I was ten when I was working in the south of
:29:50. > :29:51.
:29:51. > :29:56.France. Hang on, isn't that like child labour or something! It's
:29:56. > :30:02.also Yorkshire! They used a proper machine that used to slide it
:30:02. > :30:06.backwards and forwards. And with it being like a bread dough and yeast
:30:07. > :30:13.it's still living. That yeast is still working. So every time you do
:30:13. > :30:21.it, it has a habit of shrinking back. I'm exhausted just watching
:30:21. > :30:27.you. It's good! Is it? Really?! It's much easier to buy them, but
:30:27. > :30:37.it doesn't taste the same! One last time. And you want to get it about
:30:37. > :30:45.four or five millimetres thick. you sure you're all right there?
:30:45. > :30:50.There are beads of sweat collecting on his forehead! So this croissant
:30:50. > :31:00.lark is really easy! We're there! And then what you do
:31:00. > :31:04.
:31:04. > :31:09.is lift that off. It's like a duvet. Dust some more flour and then on to
:31:09. > :31:17.the machine. Is that this weapon here? Yes. Just lift it up and it
:31:17. > :31:25.will tighten the dough up, because if you roll this out without it
:31:25. > :31:31.starts to shrink. You're out of breath! Just run through. Oh, wow!
:31:31. > :31:40.Look at that. You see, it was worth it. And now I can't remember what
:31:40. > :31:50.to do. You take the dough like this and pin it, point it up and roll it.
:31:50. > :31:50.
:31:50. > :32:00.And that's it? Look at this! Can I do one? Yeah, there you go. So, pin
:32:00. > :32:01.
:32:01. > :32:10.it. See if mine is better than yours. Shall we have a coisabout-
:32:10. > :32:18.off. All right. -- croissant-off! Right. You started off on the Big
:32:18. > :32:24.Breakfast. I did, when Jesus was a boy, way back when. They've had
:32:24. > :32:32.their anniversary. That was the first thing I did on UK television
:32:32. > :32:37.it was called Ireland am. And most recently we've seen you on Total
:32:37. > :32:43.Wipeout. I can't believe the show is ending. You can't! I can't.
:32:43. > :32:49.There is one more show to happen and that will be at the end of this
:32:49. > :32:57.year. And most people say they can't imagine the days when it
:32:57. > :33:02.wasn't around. It's been on for our years. It's a kind of modern-day
:33:03. > :33:10.It's A Knockout. The sweeper is the best one. Oh, we should have got
:33:10. > :33:17.you on it. No, I said I like it, but I didn't say I would go on it.
:33:17. > :33:27.So that goes off air, but what are you doing new? There's a show on
:33:27. > :33:27.
:33:27. > :33:32.Sky 1, called Don't Stop Me Now. It's a talent show with a twist. We
:33:32. > :33:39.get comedians, and singers and ask them to perform and the audience
:33:39. > :33:47.has a key pad and if, in the space of 100 seconds they don't impress
:33:47. > :33:53.the audience the performers go through a trap door or a brick wall
:33:53. > :34:00.or they explode. So no pressure there. There's kind of a theme here,
:34:00. > :34:07.me laughing at the misfortunes of others. It's what I do. And the
:34:07. > :34:16.other interesting show you're doing at well is the Angel. With Mr John
:34:16. > :34:26.Caldwell, who is the highest-paying taxpayer in Britain. He started his
:34:26. > :34:29.business with 26 phones worth � 1200, and he's now a multi-
:34:29. > :34:39.millionaire. So he says it's not the product, but your team and how
:34:39. > :34:40.
:34:40. > :34:47.you sell it. So I liken it to a mix of The Voice meets Graingons' Den.
:34:47. > :34:52.So John elimb mates one person per round not finding out what their
:34:52. > :34:58.businesses are, and he invests �00,000 every night into the person
:34:58. > :35:05.he believes is the entrepreneur for him. And that's it. It's the first
:35:05. > :35:15.time something like this has been done as a shiny-floor format. And
:35:15. > :35:15.
:35:15. > :35:21.he's putting his money where his mouth is. I've got an idea for a
:35:21. > :35:28.bakery. I'm happy doing this! These are the chocolate sticks. You can
:35:28. > :35:35.buy these on-line, that's the best way to do it. Or you can make them.
:35:35. > :35:42.It can't be random chocolate, it has to be baker's chocolate
:35:42. > :35:48.otherwise it oozes out. If you haven't got one of these, go to the
:35:48. > :35:58.shops and buy one. Egg wash and let it prove and bake them for 15
:35:58. > :36:01.
:36:01. > :36:08.minutes at 400 degrees Fahrenheit, 200 cent grade. -- centring. And
:36:08. > :36:13.then - these are ones I bought earlier! No, you didn't. No. Just
:36:13. > :36:19.break it open. It's the lamination of the butter and the dough which
:36:19. > :36:24.makes it. You cannot make this with margarine, you have to use butter.
:36:24. > :36:31.I have no words. That is amazing. birthday treat for you. Thank you.
:36:32. > :36:39.If there is a skill you'd like me to demonstrate on the show, a
:36:39. > :36:47.cooking technique or something, just give us a call. I'm worn out
:36:47. > :36:57.now. Now, will Amanda be facing food heaven or hell at the end of
:36:57. > :37:00.
:37:00. > :37:10.the show. Heaven will be salmon tempura with a citrus main use,
:37:10. > :37:11.
:37:11. > :37:19.it's called yuzu juice. What? a cross between a Mandarin and a
:37:19. > :37:24.lemon. Or pork belly with pickled cauliflower. That would be food
:37:24. > :37:32.hell. Just remember cauliflower gives me wind and nobody in here
:37:32. > :37:37.wants to hear that! I'm not saying anything. Now, Celebrity Masterchef.
:37:37. > :37:42.There are only four left, and they have to cook a meal for three of
:37:42. > :37:48.the country's leading restaurant critics.
:37:48. > :37:54.All that separates you now from a place in the final three are three
:37:54. > :38:00.courses of absolute stunning food. One hour and 45 minutes. Good luck.
:38:00. > :38:06.Let's go. Nick, actor, the longest-serving
:38:06. > :38:11.member of Hollyoaks. He huffs and puffs. I don't know what to do now.
:38:11. > :38:18.But he has style and a very good pallet.
:38:18. > :38:26.What are you making? I'm going to do scallops and fillet of beef with
:38:27. > :38:35.fondient potato and apple tart Tarti, n. Nick's cooking is clever
:38:35. > :38:43.and classic. Phil Vickery, England rugby captain,
:38:43. > :38:53.that man is a natural cook. food is now robust, but with
:38:53. > :38:53.
:38:53. > :38:57.elegance. What are you doing today? Duck breast and chocolate brownie.
:38:57. > :39:04.Nice menu. Phil has a nice menu, but he'll have to get the balance
:39:04. > :39:11.right. He has to find a way to make it look simply stunning. A
:39:11. > :39:17.chocolate brownie looking stunning? Really? What knew Kirsty could cook
:39:17. > :39:27.like this? I think that looks lovely. Good. And what are you
:39:27. > :39:30.
:39:30. > :39:38.making today? Salmon with parsnip and potato puree and lemon and blue
:39:38. > :39:45.bury tart. I Wow, I think souffle is risky. If it doesn't work, you
:39:45. > :39:54.have no way of saving to. Danny is a musician, so creative and always
:39:54. > :40:00.living on the edge. What are you cooking? Lobster and wild trout and
:40:00. > :40:06.hollandaise sauce and souffle with strawberry. 15 minutes and those
:40:06. > :40:11.critics are expecting some food. Whilst Danny attempts to make his
:40:11. > :40:21.lobster bisque for the second time, the pressure is on Nick to serve
:40:21. > :40:22.
:40:22. > :40:32.the critics first. What's going on? It needs more seasoning. Good
:40:32. > :40:35.
:40:35. > :40:40.afternoon. Hello. This is a scallop. I had a fantasy that this was once
:40:40. > :40:47.on a plate, but he must have dropped it and scooped it into a
:40:47. > :40:53.bowl. It looks a mess. The flavours are well balanced. They are, but
:40:53. > :40:58.the textures are not. The big chunks of red onion and a whole
:40:58. > :41:04.piece of lime here. The greatest pit fall is that you overdress it,
:41:04. > :41:11.but he has not done that. He has not killed the poor scallops.
:41:11. > :41:21.You've got eight minutes before that main course goes out.
:41:21. > :41:22.
:41:22. > :41:27.Done? Yeah. Good. I have an issue with the doors!
:41:27. > :41:36.I want to give him top marks. Clearly he has not overcooked this
:41:36. > :41:41.beef, but it looks like he has used a pen knife to carve it. The beef
:41:41. > :41:47.is cooked accurately. It would have benefited from being a little
:41:47. > :41:56.thinner. A lot of what Nick has done is good. The timing is
:41:56. > :42:01.brilliant. Now pudding. Careful!
:42:01. > :42:09.Yumster! Thank you. Thank you very much.
:42:09. > :42:17.For me, that's undercooked rather soggy pastry. Undercooked apples.
:42:17. > :42:26.Dare I say it, Charles, you're being rather harsh there. I have
:42:26. > :42:33.had much worse. It tastes a lot better than it looks. Ah! I'm sort
:42:33. > :42:43.of still in a bit of a daze about it, but I'm glad it's over..
:42:43. > :42:52.
:42:52. > :42:57.you all right, Phil? Yes. Good afternoon, ladies and gents,
:42:57. > :43:02.apologies for the slight delay. don't think I've ever seen such a
:43:02. > :43:07.difference between the appearance of the chef and the dish! This is
:43:07. > :43:15.quite sophisticated. I think this is really nice.
:43:15. > :43:25.How long is it going to take to cook? Seven minutes, really. We are
:43:25. > :43:31.
:43:31. > :43:35.five minutes over. Thank you.
:43:35. > :43:43.There's quite a lot to say about this dish, but I really, really
:43:43. > :43:49.like the lentils with lumps of smoky pan Chela in there. Terrific.
:43:49. > :43:56.This is a surprisingly delicate plateful and the flavours are
:43:56. > :44:06.delicate as well. 12 minutes behind.
:44:06. > :44:07.
:44:07. > :44:17.Phil, how long? You promised me 12. I want to make sure I get there.
:44:17. > :44:21.Lovely, thank you. I hope you enjoy and thank you very much.
:44:21. > :44:30.I've eaten a lot of desserts in this room and I have to say this is
:44:30. > :44:38.one of the best. The cherries are wonderfully soused. You know when
:44:38. > :44:41.they say "double chocolate chip" this is six or seven times that!
:44:41. > :44:47.It's perfect I'm sure they'll find something to criticise very soon.
:44:47. > :44:52.There will be more in 20 minutes. Still to come, Keith Floyd is
:44:52. > :44:59.touring Italy but enjoying English weather. He's in a rain-drench'd
:44:59. > :45:09.square in Parma cooking chicken with ricotta and Parmesan cheese.
:45:09. > :45:16.
:45:16. > :45:21.And we have two perfectly-named chefs today Hen-ri and EggI-
:45:21. > :45:27.Sverrisson taking on the omelette challenge. And will Amanda have
:45:28. > :45:33.food heaven or hell? Cooking next is a man who shares my love of
:45:33. > :45:41.classic French cooking. It's Henry Harris. Great to have you on the
:45:41. > :45:46.show again. You're into classic cooking, and you couldn't get more
:45:46. > :45:50.classic than this? Absolutely. Vinegar chicken. It's a great
:45:50. > :46:00.family dish to cook. So you are going to prepare the chicken and
:46:00. > :46:03.
:46:03. > :46:13.you want me to do the mash? Yes, please. There is no mushrooms in
:46:13. > :46:14.
:46:14. > :46:18.this. It's just finished off with tarragon, fresh-chopped tomato, a
:46:18. > :46:24.little bit of cream. Where do you get your love of French cooking
:46:24. > :46:29.from? For me, it was when I was younger and used to visit. It was
:46:29. > :46:38.exactly that. I've never trained or worked in France as a cook, it's
:46:38. > :46:43.from family holidays and growing up in the '60s and '70s, my mother was
:46:43. > :46:50.a manic serial entertainer and these dishes were always appearing
:46:50. > :46:53.on things at home. That's the best way to learn. Exactly. Now you're
:46:53. > :46:59.preparing the chicken slightly differently. I'm leaving the breast
:46:59. > :47:06.on the bone so that when it is casseroled in the oven it doesn't
:47:06. > :47:10.ch rink up completely. And -- shrink up completely. And also the
:47:10. > :47:19.more bones on it the better the flavour. And it holds it together
:47:19. > :47:24.when it cooks. Exactly. But if you do all this, you could also just
:47:24. > :47:29.get the chicken thighs as well? thighs are a brilliant way of doing
:47:29. > :47:37.this. So in the mash there is butter and cream and salt and
:47:37. > :47:41.pepper? Yes, please. This is a free-range chicken from a farm in
:47:41. > :47:49.Herefordshire and it's a fair size so I'm just making sure that the
:47:49. > :47:54.breasts are cut down into three and joint the chicken thighs and the
:47:54. > :47:58.drum stick. Now you're celebrating a milestone this week as well. Not
:47:58. > :48:04.your birthday, but the birthday of the restaurant? Exactly. Ten years
:48:04. > :48:11.a couple of days ago, which I'm very proud of. I never expected to
:48:11. > :48:18.last that long. I hoped to, but I'm rather proud. For people who don't
:48:18. > :48:23.know were you are, you're working in the fifth floor of Harvey
:48:23. > :48:28.Nicholls. That's right but now I've moved about half a mile down the
:48:28. > :48:33.road. I'm just putting the chicken pieces in there to brown just with
:48:33. > :48:39.a little vegetable oil at the moment. We've talked about adding
:48:39. > :48:45.butter, but you don't want to add the butter at this point because it
:48:45. > :48:51.will just burn. That is to get some colour in there. There's a sink at
:48:51. > :49:00.the back to wash your hands. Wonderful. So this is the
:49:00. > :49:07.difference between a fricasse and a blanquette, one you seal and one
:49:07. > :49:14.you don't. That's right. You want to get a nice caramelisation on the
:49:14. > :49:18.skin and that way you get another flavour. So would this be on your
:49:18. > :49:24.lunch menu in your restaurant? Particularly with all the rain
:49:24. > :49:30.we're having at the moment, it's comforting food but has a bright,
:49:30. > :49:35.spring-like quality to it, which is rather nice. So did you pick up
:49:35. > :49:43.this dish on your travels around France? No, when I first started
:49:43. > :49:47.cooking in a restaurant kitchen, I worked for Simon Hopkinson for
:49:47. > :49:52.several years and he took me through this dish very carefully.
:49:52. > :49:58.And it really is done exactly how you would do it in France, taking
:49:58. > :50:04.your time. Simon is a great chef but also a fantastic writer of food
:50:04. > :50:09.as well? Absolutely. I think at the moment he's probably the greatest
:50:09. > :50:14.British cookery writer of the last 20 years. He writes so
:50:14. > :50:20.enthusiastically. And he knows his stuff as well. Now it is time to
:50:20. > :50:25.put a bit of butter in there. And tomato puree and I'm moving that
:50:25. > :50:31.around with a whisk a little bit. I want the butter to get a nice brown
:50:31. > :50:40.to it, and it will....we had some garlic somewhere. There. A little
:50:40. > :50:50.bit of garlic and almost immediately add the vinegar. It's a
:50:50. > :50:50.
:50:50. > :50:56.special red-wine vinegar. And some white wine. And already that's
:50:56. > :51:04.reducing down and we've already got a lovely, healthy golden colour to
:51:04. > :51:10.it. So which region of France would this come from? Burgundy region. Or
:51:10. > :51:14.possible up in the north towards Brittany and Normandy. There's a
:51:14. > :51:21.fairly good guess that anything with a large amount of butter and
:51:21. > :51:31.cream in comes from....High House! Or mine! There, fresh chicken stock
:51:31. > :51:39.on top of that. And then we add some tarragon. Yes. And that's it
:51:39. > :51:44.just for the moment. I little bit of... You haven't anything else.
:51:44. > :51:53.I'm going to take one of those tomatoes and get the flesh. That
:51:53. > :51:58.goes in as well. I am' blanching these, put them in ice-cold water
:51:58. > :52:03.and then peel them. But you want the seeds and the pulp. Yes, the
:52:03. > :52:10.seeds and the pulp go into the sauce to give a lovely rosy-pink
:52:10. > :52:18.finish to the dish. Now, you've tweaked your menu over the years
:52:18. > :52:23.and you have a great afternoon tea menu, that sort of snacky food.
:52:23. > :52:28.we had people coming in at the weekends and saying, "This looks
:52:28. > :52:33.nice, we want something to eat" and like all good French restaurants we
:52:33. > :52:39.shut the doors at three in the afternoon. And I then thought I was
:52:39. > :52:49.missing something here. And we had some snacks with cheese and mustard
:52:49. > :52:53.with a little duck fat, and grilled ....When's Lunch? This afternoon.
:52:54. > :53:02.And they were phenomenal. They were moreish and crunchy and delicious
:53:02. > :53:08.and I put some of them on a few of the menu dishes, but, in fact, some
:53:08. > :53:13.people come in and want a pepper steak. So that's what they have.
:53:13. > :53:19.And how long does this go in for? About 40 minutes. It is the thigh
:53:19. > :53:27.that will take the longest to cook. And all of today's recipies are on
:53:27. > :53:34.our website. I'll be sharing some of my
:53:34. > :53:42.highlights from the Saturday Kitchen programmes tomorrow morning
:53:42. > :53:52.at 9.30 over on BBC Two, the Best Bites. M I'm just straining out
:53:52. > :53:52.
:53:52. > :53:57.some of the sauce. Then I've got cream. And I'm using whipping cream
:53:57. > :54:03.which I never actually use for whipping, because it's too light.
:54:03. > :54:11.But it is very good because if you reduce it doesn't go to thick. A
:54:11. > :54:17.little Dijon mustard for an aromatic finish to the dish.
:54:17. > :54:23.Whisk the mustard in. And when that comes to the boil take a spoon and
:54:23. > :54:28.just check the seasoning and it needs a little bit of salt. But we
:54:28. > :54:38.have a lovely flavour of fresh tomato and tarragon because it's
:54:38. > :54:38.
:54:38. > :54:45.only been cooked for 40 minutes. And rather than using xanthan gum
:54:45. > :54:51.we're going to use butter! That gets dropped in and we add some of
:54:51. > :54:56.the tomato because all we're doing is wilting it through. This is why
:54:56. > :55:01.you quickly reduce it down and the butter thickens it as well. Exactly.
:55:01. > :55:06.We're driving out the water from the cream and using the butter to
:55:06. > :55:12.make a large emulsion. I'll take two pieces of chicken out of here.
:55:12. > :55:18.And there is the mash. That's done. I'm going to put a tiny splash of
:55:18. > :55:23.cream in there just to make it slightly....more glossy. Look at
:55:23. > :55:30.that! A little bit more! If I was cooking in Paris now I'd be
:55:30. > :55:39.measuring out the cream to be about a third - no, butter rather, the
:55:39. > :55:48.cream to be a third the quantity of the mash. So take a spoonful and
:55:48. > :55:52.smear it round. This sauce is ready and reducing nicely. I'm going to
:55:52. > :55:58.take a chunky piece of breast and a lovely thigh, which, for me is
:55:58. > :56:08.always the best. This has reduced down fully. It's covering the back
:56:08. > :56:09.
:56:09. > :56:14.of the spoon. A tiny pinch of salt. A shame to waste that butter!
:56:14. > :56:20.this is the key to a good sauce, it's the reduction. And remembering
:56:20. > :56:28.to taste it as you go along because you never know how much salt it
:56:28. > :56:34.will need. It might need a drop more vinegar, but the tomato adds
:56:34. > :56:38.acidity. And we want it to be nice and light. Think of it as a cream
:56:38. > :56:48.gravy. I'll put lots on because there's always someone going to
:56:48. > :56:51.
:56:51. > :56:56.fight over that. Me! That is poulet saute awe vein grey. A classic
:56:56. > :57:03.French dish. How to do is that? It looks fabulous and I know it is
:57:03. > :57:08.going to taste delicious as well. It smells wonderful as well. If
:57:08. > :57:14.only there was scratch and smif television for the viewers at home.
:57:14. > :57:23.It's getting my juices going. have to reduce the vinegar down
:57:23. > :57:33.until it almost disappears. Imagine it a dry pan with bubbles and then
:57:33. > :57:36.
:57:36. > :57:41.you've reduce it properly. Oh, la, la! It is so good! Go on, Aggie.
:57:41. > :57:49.Good! I love the mustard. And what will go with Henry's hearty
:57:49. > :57:53.will go with Henry's hearty chicken?
:57:53. > :57:59.Henry's chicken is wonderfully rustic and satisfying with a really
:57:59. > :58:03.classic French feel to it, which might explain why it is such a
:58:03. > :58:10.versatile dish to partner with wine. The chicken, cream and tomatoes
:58:10. > :58:15.will go well with a red or a white. If you were a red wine lover you
:58:15. > :58:22.can go for something juicy, but it's the tarragon that defines this
:58:22. > :58:28.dish and that works with a herb- centred citric white wine. You
:58:28. > :58:38.could go Italian or French. And I have the best of both worlds, it's
:58:38. > :58:39.
:58:39. > :58:44.the beautiful Paul Mas Vermentino. It is grown in Italy or southern
:58:44. > :58:49.France so you get a lovely Mediterranean warmth to be and a
:58:49. > :58:56.fresh and herbal character. It's an understated, cheeky white wine that
:58:56. > :59:02.comes into its own with food. There's a richness to Henry's dish
:59:02. > :59:08.with the cream, mustard and mush, and the boldness of this wine cuts
:59:08. > :59:17.straight through, but it also picks up on the tangyness of the dish
:59:17. > :59:24.like the tax toe and the herbs and it goes wonderfully well with the
:59:24. > :59:30.tarragon. It is an inspired French combination.I haven't had any,
:59:30. > :59:39.promise! Yeah, right. Hey, that's mine! What do you think of the
:59:40. > :59:43.wine? I think the Vermentino is fantastic. It's very aromatic and
:59:43. > :59:51.balances things with a little acidity and lots of herbs and it's
:59:51. > :59:59.great with seafood as well. I think that dish and the wine is one of
:59:59. > :00:06.the best combinations we've had on the show. What do I think? What
:00:06. > :00:14.Henry said. Me too! And it's �6.49 in the shops. There won't be much
:00:14. > :00:18.left at the end of the show. Back to Celebrity Masterchef. It's now
:00:19. > :00:24.Kirsty's turn to serve the food to Kirsty's turn to serve the food to
:00:24. > :00:32.the critics. Kirsty, 15 and the starter goes out,
:00:32. > :00:40.yes? Yes. Quick, quick, quick. Let's go. Well
:00:40. > :00:50.done. It's sinking.
:00:50. > :00:56.Good afternoon. Afternoon. Very light. It's well made. The
:00:56. > :01:06.technique is good, the seasoning is good. It looks very nice. Very hard
:01:06. > :01:22.
:01:22. > :01:28.I really like what she has done with the Guinea foul. Lovely crisp
:01:28. > :01:38.skin. It's a set of really nice ingredients, not badly cooked.
:01:38. > :01:38.
:01:38. > :01:48.think you could say it's a nice plate of food but not very exciting.
:01:48. > :01:53.
:01:53. > :02:01.How are you doing? Fine, than you. You should be serving by now.
:02:01. > :02:06.I'm going to be brutal here. If you scrape this off and get down to the
:02:06. > :02:12.pastry, it's very thick. Not what you would expect at this stage in
:02:12. > :02:17.this competition. I really hope I've done enough to
:02:17. > :02:27.go through. I think it's come to be just a kind of great adventure and
:02:27. > :02:37.I really don't want it to stop now. OK, Danny, you have 15 minutes on
:02:37. > :03:00.
:03:00. > :03:09.bisque. It's the colour of a 1970s sofa. It's really well balanced.
:03:09. > :03:14.Are you still attempting to do a holian days? Yes, but I have a
:03:15. > :03:24.really quick recipe for it, it takes two minutes.
:03:25. > :03:27.
:03:27. > :03:37.What has happened? Holandaise has curlgdzed. What are you going to
:03:37. > :03:42.
:03:42. > :03:52.do? Spanish and crab? Two minutes, please, Dan.
:03:52. > :03:53.
:03:53. > :04:02.Go, go, go! Smile! Perfect.
:04:02. > :04:07.Hi, how are you? Very well. It's brave of Danny to cook something in
:04:07. > :04:13.the paper because you cannot tell whether or not it's cooked.
:04:13. > :04:20.Unfortunately, it's just not cooked. Which is a shame, because it looks
:04:20. > :04:28.as if it could have been quite nice. There ain't anything here to shout
:04:28. > :04:38.about at all. Right your favourite souffle, go.
:04:38. > :04:43.
:04:43. > :04:51.Is the oven the right temperature? Yes, I need the caster sugar.
:04:51. > :05:01.You're all right, mate, you're doing well. Oh, man!
:05:01. > :05:05.
:05:05. > :05:14.Come on, go, go; quick, quick. Thank you very much.
:05:14. > :05:24.I think the rub yard Couli is nice because it's sharp. It's like a
:05:24. > :05:29.baked Alaska and he's done it very well.
:05:29. > :05:36.-- rhubarb. It was a night marry. It just got on top of me, from the
:05:36. > :05:41.early stages of doing the soup. Today was always going to be tough.
:05:41. > :05:48.Critics day, and four very good cooks. I think the best competition
:05:48. > :05:54.we've had to date. Phil had a great day. A cracker. I've given it
:05:54. > :06:00.everything and hopefully it's enough. Today, Phil was marvellous.
:06:00. > :06:06.Phil, we agree on is through. Agreed. Nick's meal I thought was
:06:06. > :06:12.well thought out. Decent. What I would like to eat. I got it out on
:06:12. > :06:19.time. I tried my best. I'm wringing wet with sweat. You can't ask any
:06:19. > :06:26.more, can you? In my opinion I think Nick and Phil are safe and we
:06:26. > :06:30.need to make a decision between Kirsty and Danny. Kirsty's food was
:06:30. > :06:36.functional. After coming so far it would be gutting to go home today.
:06:36. > :06:41.I felt for Danny today, he got himself in such a fluster. I think
:06:41. > :06:48.the amount of stress I was under reflected it. It was just a bad day
:06:48. > :06:54.for it all to happen, I guess. Danny's menu was ambitious. He
:06:54. > :07:00.doesn't do safe. He's creative. It's a dangerous place to be, when
:07:00. > :07:04.he gets it right it's spectacular and today he tripped up a bit.
:07:04. > :07:10.actually Kirsty didn't make any mistakes, she just served the food
:07:10. > :07:20.she wanted to cook and we were underwhelmed by it. We have to find
:07:20. > :07:33.
:07:34. > :07:43.the people who can cope with the We really, really don't want to see
:07:44. > :07:50.
:07:50. > :07:58.one of you leave the competition. The person leaving us... Is Danny.
:07:58. > :08:04.Danny, thank you so much, mate. Thank you.
:08:04. > :08:09.Right, it's time to ask you some of your foodie questions and each
:08:09. > :08:16.calling will help us decide what Amanda will eat at the end of the
:08:16. > :08:23.show. What is your question? Eating fish and chips last night and I
:08:23. > :08:33.wondered if you could think of a better way to cook plain old cod.
:08:33. > :08:41.It's not plain with this man. fried lightly with lemon, but pan-
:08:41. > :08:47.fried is the key. Or warm cooked in butter, and Jersey potatoes and
:08:47. > :08:54.asparagus. I'd make a light butter sauce with a drop of lemon in it.
:08:54. > :09:03.That's what I would do. And would you like heaven or hell? I'm sorry,
:09:03. > :09:09.Amanda, it's going to be hell. yasmin are you there? Hello. What
:09:09. > :09:18.is your question? How do I cook the best steak for my dad on father's
:09:18. > :09:24.day. How old are you? 14. Go to the butcher and buy a decent steak in
:09:24. > :09:31.the first place. Flash fry it and then rest it so that it just
:09:31. > :09:39.relaxes. So if you were looking at something like a ten ounce sirloin
:09:39. > :09:45.steak. Pan fry it in a little bit of oil, nice caramelisation and
:09:45. > :09:54.then rest it somewhere worm for ten minutes. And the sauce, a little
:09:54. > :10:04.rock fort cheese and parsley and spoon it on top. And what would you
:10:04. > :10:06.
:10:06. > :10:14.like to see, heaven or hell? Heaven, please. Thank you, Yasmin.
:10:14. > :10:23.Darran what is your question for us? The best way to make plum sauce
:10:24. > :10:29.with duck. Sudan plums a little bit of ginger. Plums,..Garlic, Ginger,
:10:29. > :10:34.vinegar and stew it down to be a nice jam. And a little bit of star
:10:34. > :10:42.anise, maybe? That's a good idea. Take out the star anise and blend
:10:42. > :10:52.it. And get the dark-skinned plums. That will give you a little bit of
:10:52. > :10:53.
:10:53. > :11:01.colour as well. The dark ones. I'm trying to listen to you, but my
:11:01. > :11:07.wife is beside me....Hiya, James. What would you like to see at the
:11:07. > :11:13.end of the show? I'm sorry, because we don't like pork, it has to be
:11:13. > :11:20.food heaven. Lovely. Joyce, are you sat with anybody? Are you there?
:11:20. > :11:25.Yes, I am. What is your question? I'd like to know how to roast the
:11:25. > :11:29.perfect rib of beef. Get a good quality piece of beef. And leave it
:11:29. > :11:34.out of the fridge for a couple of hours to come up to room
:11:34. > :11:40.temperature. Set the oven to 180. Brown it nicely on both sides and
:11:40. > :11:46.eight or ten minutes in the oven and then rest it and carve it with
:11:46. > :11:54.a very sharp nice. For a larger piece of beef, you will need to
:11:54. > :12:01.cook it for an hour. And heaven or hell? Heaven. And finally? I have a
:12:01. > :12:07.box of langoustines and I don't know how to cook them. Put them on
:12:07. > :12:12.a baking tray with olive oil, parsley and lemon like a dressing,
:12:12. > :12:18.in the oven two or three minutes under the grill and out and off you
:12:18. > :12:24.go. And reserve the shells and you can make a brilliant soup with it.
:12:24. > :12:31.And would you like heaven or hell? I'm so sorry, it has to be hell.
:12:31. > :12:41.Now, the omelette challenge. The usual rules apply.
:12:41. > :13:01.
:13:01. > :13:08.usual rules apply. Make sure it's an omelette.
:13:08. > :13:14.Aggie's eggys! Henry has managed to cook one part
:13:14. > :13:24.of it and the other bit is still cooking.
:13:24. > :13:25.
:13:25. > :13:27.Henry... You were quicker than your time of 26.64 seconds but you
:13:28. > :13:34.wouldn't serve that in your restaurant.
:13:34. > :13:42.Aggie, this is your seventh attempt at this? Probably more, but there
:13:42. > :13:48.you go. You did it in a record time of 16. 8 seconds which would put
:13:48. > :13:54.you fourth, but you're going to have to come back for the seventh
:13:54. > :13:59.time. The little man is kicking off!
:13:59. > :14:09.We'll be back later with food heaven or hell whilst you watch
:14:09. > :14:11.
:14:11. > :14:17.another golden moment from the BBC food archives. It's the great Floyd
:14:17. > :14:23.who is travelling around Italy and has found himself in Parma.
:14:23. > :14:29.Driving down to Parma I understood why artists have claimed this area
:14:29. > :14:39.as bathed in a special light. It's beauty is quite awe in spiring, as
:14:39. > :14:39.
:14:39. > :14:45.is the food, such as Parma ham and Parmesan cheese.
:14:45. > :14:51.Making this fapldz and expensive cheese is quite -- famous and
:14:51. > :14:56.expensive cheese is quite a process. The full-fat milk is delivered
:14:56. > :15:04.every morning where it is put into great vats and stirred for two
:15:04. > :15:06.hours and then the occurred is separated. It is taken out in these
:15:06. > :15:12.vast cloths and that's the giant cheese.
:15:13. > :15:19.They are wrapped and cooled in these moulds and soaked in brine
:15:19. > :15:24.for six weeks. In case you were wondering, all
:15:24. > :15:31.that wey isn't wasted, it goes to feed the pigs that produce Parma
:15:31. > :15:35.ham. The cheeses get turned every day
:15:35. > :15:41.and are put into store for two years.
:15:41. > :15:47.It is this gentleman's job to go around tapping them to make sure
:15:47. > :15:51.there are no air bubbles. Blessed be the cheese makers. Parma ham,
:15:51. > :15:55.famous the world over. The ham is prepared in salt and left for a few
:15:55. > :16:01.weeks in a very cool atmosphere to drain. Then they are washed and
:16:01. > :16:07.left to dry out and mature for almost a year. The special
:16:07. > :16:17.tenderness, and delicate flavour have made it one of Italy's
:16:17. > :16:33.
:16:33. > :16:39.This spectacular square in Parma is so beautiful and even though it is
:16:39. > :16:44.raining, we decided to carry on so you could see the beauty of Italy
:16:44. > :16:51.and a local speciality a kind of ravioli stuffed with cheese,
:16:51. > :16:59.Spanish and egg and nutmeg. Without further ado, we'll get on, because
:16:59. > :17:06.it is raining cats and dogs. I've cut out the ravioli. Now break
:17:06. > :17:12.an egg into the bowl. I've tipped over the wine, but worse things
:17:12. > :17:21.happen at sea! Whip up the egg, then take a chunk
:17:21. > :17:31.of ricotta cheese and beat that in. Then we put some cooked Spanish,
:17:31. > :17:32.
:17:32. > :17:39.finely chopped, into that as well. -- spinach.
:17:39. > :17:44.And then because we are in Parma, we put in the Parmesan cheese. The
:17:44. > :17:51.wonderful cheese from this region. All of that goes in and now we have
:17:51. > :17:56.an excellent stuffing for our ravioli. And one final bit of
:17:56. > :18:06.flavouring is some nutmeg, which is a bit wet but it doesn't matter.
:18:06. > :18:07.
:18:07. > :18:16.The nutmeg goes in and a little salt and pepper.
:18:16. > :18:22.I need a quick slurp, to give us breathing time. Can you hear me OK,
:18:23. > :18:28.sound, because there's thunder and lightning going on! Now all we have
:18:28. > :18:37.to do is get a little ball of this stuff, pop it in the middle, like
:18:37. > :18:47.so. And then notice the steedyness of my fingers, just followed it
:18:47. > :18:48.
:18:49. > :18:54.over, like that. Tamp it down, squeeze it down nicely and that's
:18:54. > :19:03.ready. Now, by the magic of slave labour I have here a load already
:19:03. > :19:13.prepared so they can go into the boiling water, which is here. One,
:19:13. > :19:14.
:19:14. > :19:19.two, three, four, five, six, seven and they bubble away on petrol
:19:19. > :19:24.stove mark six for three or four minutes, until they are cooked in
:19:24. > :19:33.fine boiling water. The rain goes on, the beat goes on and the wine
:19:33. > :19:40.goes down. Here's to Parma, what a lovely place!
:19:40. > :19:46.Excellent. Three minutes later, the beauties are cooked to perfection.
:19:46. > :19:51.See how beautifully puffed up they are. You cannot beat fresh pasta,
:19:51. > :19:57.you know. I had no idea, until I came to Italy, how really wonderful
:19:57. > :20:02.this food is. The French think they know it all, but they do not. The
:20:02. > :20:05.Italians have a great deal to teach the world, especially me. There is
:20:05. > :20:15.the ravioli, the next most important thing is a little butter
:20:15. > :20:19.
:20:19. > :20:27.to go on there as well. And then this fabulous cheese. You grate it
:20:27. > :20:37.on a hand-crafted, solid silver cheese grater! And lots of it. It's
:20:37. > :20:42.
:20:42. > :20:52.a wonderful cheese. Then a quick grind of pepper. There, if you like,
:20:52. > :20:54.
:20:54. > :21:00.we have Parma on a plate. Right t's that time in the show to
:21:00. > :21:06.find out whether aAndrea will be facing food heaven or hell. Heaven
:21:06. > :21:11.will be this wonderful piece of salmon served two ways, one tempura
:21:11. > :21:18.and the other a little like sushi. The other would be pork with
:21:18. > :21:27.cauliflower, which will be pickled as well. Ugh! What do you think
:21:27. > :21:32.this lot have decided? It has to be salmon. It was 3-2 with the people
:21:32. > :21:42.in home. Aggie was still upset about his omelette so he voted
:21:42. > :21:49.health. So that's 3-3. So it is down to Henry. Salmon. Hurrah!
:21:49. > :21:55.Right. So if you could take that away. If you could do me a little
:21:55. > :22:04.tempura, Aggie, with a touch of that. And first of all, we have the
:22:04. > :22:11.salmon here. I'm going to do it two ways. A piece tempura, so I'm
:22:11. > :22:18.taking a thin slice off there. And then skin this piece. Do you have
:22:18. > :22:27.an easy way of de-boning salmon? Normally with a pair of tweezers.
:22:27. > :22:33.That's the best way. You can get a pair of fish tweezers. Fish
:22:33. > :22:39.tweezers? I imagine salmon plucking its eyebrows. They are like that,
:22:39. > :22:43.but bigger. And thinly slice this salmon now, and this is for, it's
:22:43. > :22:51.not sushi, because we're going to heat up the oil that goes with it.
:22:51. > :22:59.Aggie, over there, has my tempura, which is cornflour, and sparkling
:22:59. > :23:05.water. And we're making a dressing, which is egg yolks. Egg yolks,
:23:05. > :23:13.mustard, vinegar and vegetable oil, and add it slowly so it thickens up.
:23:13. > :23:22.And we have thin slices of salmon. I could eat it just like that.
:23:23. > :23:28.we're not going to cook it much. We thinly slice it and it gets cooked
:23:28. > :23:38.very, very quickly with Aggie's tempura. Can you do me some scraps
:23:38. > :23:48.with that as well. No worries. have to make sure the salmon is
:23:48. > :23:54.
:23:54. > :23:59.fresh as a daisy. We place this on here and in this pan - I wouldn't
:23:59. > :24:05.normally heat up seseme oil because it burns quickly, but for this we
:24:05. > :24:09.need it hot. Anyone who doesn't like sushi or the thought of sushi,
:24:09. > :24:16.if you do it this way, it makes it easier, and it tastes very
:24:16. > :24:25.different, but I think nice. Can I do something? I feel useless at the
:24:25. > :24:32.moment. You can do something. Here is a bowl and put the soy sauce,
:24:32. > :24:37.roughly two teaspoons into the bowl. And we pour the hot oil over this
:24:37. > :24:44.and it changes the colour. Because that would be oily if you left it
:24:44. > :24:53.at that, so we make a dressing. If you could slice me a few leaves of
:24:53. > :24:59.this. This is amazing. It's a cross between a satsuma, it's citrus.
:24:59. > :25:05.yum. That really is delicious. is amazing. But it is expensive.
:25:05. > :25:14.It's �9 for a bottle like that. But it is strong. How much did you put
:25:14. > :25:22.in there? A little bit. You cheap skate! I'm a Yorkshireman. We don't
:25:22. > :25:30.get that up in Yorkshire. This combines with the oil. That looks
:25:30. > :25:36.delicious already. And then we add some of the dressing, this yuzu
:25:36. > :25:45.juice, we add it to the mayonnaise. It is wonderful. And it goes
:25:46. > :25:55.amazingly with ice cream as well. Really? Yes, it's delicious. You
:25:56. > :25:57.
:25:57. > :26:03.can have that. Thanks! Then this is mizuna, which is a little like
:26:03. > :26:10.rocket. It's slightly different. I've never heard of that. Try it.
:26:10. > :26:20.It doesn't taste of anything. well. Thanks for that. Isle' get my
:26:20. > :26:20.
:26:21. > :26:30.own back. This is mixed cress and pea shoots. And this really does
:26:30. > :26:36.taste of something. These are hot and firey. No. No, it does!
:26:36. > :26:41.It's good. It is. They're hot and firey, but taste delicious. And
:26:41. > :26:47.take some of the dressing and mix it together. And no need for any
:26:47. > :26:53.seasoning because of the soy sauce and everything else. I'm waiting on
:26:53. > :26:57.Aggie's fish and chips. About five minutes away. We'll get it when
:26:57. > :27:03.we're off air. You've got 30 seconds left! Fair enough. Oh, look
:27:03. > :27:10.at that. He's still whingeing about his
:27:10. > :27:18.omelette! Then put a little water in here to
:27:18. > :27:26.slacken it out. And then you have some anaemic-looking salmon.
:27:26. > :27:32.looks like an omelette! A few bits of that on and take the dressing,
:27:32. > :27:38.the yuzu dressing. The world's most expensive dressing. It's not cheap,
:27:38. > :27:48.but get it off the internet and it is delicious. Could you pass the
:27:48. > :27:49.
:27:49. > :27:59.knives and forks, please. chopsticks. Not today. And Peter
:27:59. > :28:02.
:28:02. > :28:07.has chosen a leasing ham Magnus Riesling from Sainsbury's at �8.99.
:28:07. > :28:15.That's great. And you can have the bottle as it is your birthday. You
:28:15. > :28:22.can also have the cake! Oh! But we didn't know how many candles to put
:28:22. > :28:30.on and we thought it would be rude to ask. So we'll light
:28:30. > :28:35.this...That's A better idea. can tell us what you think of the
:28:35. > :28:41.salmon. It's delicious. For a 65- year-old!
:28:41. > :28:47.Carry on. I'm done! I'm a lucky girl. What do you think
:28:47. > :28:53.of the salmon. It's delicious. Perfect. Happy birthday. I wouldn't
:28:53. > :29:00.blow them out, it will take too long. Thank you to all my guests,