16/06/2012 Saturday Kitchen

Good morning. Yes, I know, I may Good morning this is Breakfast.

Decision time for the people of look blury-idea this morning, but

Greece. Campaigning has come to an end before elections which could

the offence are on and we have some decide if the country keeps or

cracking recipies for you today in Saturday kitchen live.

gives up the euro. Good morning it is Saturday 16th

Welcome to the show. Cooking with June.

me live today are two great chefs. Also ahe Also ahear, I'm

First, the man who uses his native sure that anybody else who has had

the good fortune to be recognised, Iceland for all the inspiration he

would feel it as I do, that it is needs, it's Aggie Sverrisson. And

very special. A knighthood for Kenneth Branagh and an OBE for Gary

next to him, is a man who makes up Barlow.

England get their first win of Euro with Aggie in the butter stakes

2012, coming from behind to beat with his French cooking it's the

Sweden 3-2. The team will now have fabulous Henry Harris. Aggie, you

the weekend at their training camp are cooking today. But you don't

in Poland, where there are still some very tough decisions to be

made ahead of their final group match.

The Duchess of Cambridge delights the children from one of her chosen

charities at a production of the Lion, the Witch and the Wardrobe.

A high-wire artist holds its nerve and crosses Niagara Falls, between

the US and Canada, without so much as a wobble.

Mighty Mike Bushell takes on the giants of wrestling.

Campaigning Greece has come to a close ahead of an election which

would determine the country's teacher in the euro. There are

fears that a victory for the radical that could prompt chaos,

with the possibility of Greece leaving the euro, which will put

pressure on struggling economies like Portugal, Spain and Italy.

He is the man in whom Europe's leaders are placing their hopes,

Antonis Samaras, holding the final rally for his centre-right New

Democracy Party before tomorrow's critical election. He brought his

supports the bail out and the cost- cutting demands of Brussels,

fouling to keep the country in the euro. For his supporters, he is the

have butter on the menu? It's scallopsle You film in Argentina.

Yes, we do. And there are many people disappointed that we aren't

going back there any more. So, will we cook food heaven or hell for

Amanda. Food heaven, what would it be? Anything fishy. I'm a big fan

of salmon. That narrows it down. And what about the dreaded food

hell? I'm not a massive fan of pork. My granny used to make us pig

trotters with all the hairs on when we were kids! So, food heaven is

something Asian inspired. Yes, I love sushi. We're going to attempt

tempura seseme salmon and lightly cook it, so it's like sushi and top

it with a little tempura salmon fritter with a Japanese mayonnaise.

Died and gone to heaven. And it's my birthday today so if I don't get

that, there will be hell to pay! And talking of hell, you could be

facing pork, be belly porked sliced into thin pieces pan-fried and

served with pickled cauliflower and peas. I'm not a fan of cauli flower

either, it gives me wind! Lovely for your birthday. If you'd like a

chance to ask a question on the show, call this new number:

And you can put your questions to us live later on and if I do speak

to you, I'll be asking you whether you want Amanda to face wind or not.

It's up to you! Now, have you been to Iceland? I haven't. Well, he

gets all the inspiration from there for his Michelin-award winning

restaurant from Iceland. And something scallopy for you. Yes,

scallops and fregola. You can cook it in boiling water and it's like a

risotto. So does it go into salted risotto. So does it go into salted

boiling water? Yes. And that goes straight in and you can buy it like

straight in and you can buy it like that. And for the sauce? Shallots,

and lemongrass. So when you think of Iceland I think of the seaweed

and the Ash you have here, but not lemongrass. I love the fresh, clean

flavours, they're so beautiful. going to open the scallops, start

on that. This Ash that we're putting on is the seaweed. It's the

seaweed dried out and blitzed. Because you eat it as a snack?

that's the favourite. Much better than crisp and healthier, of course.

But not as good as chocolate! depends how you look at it.

there are diced mushrooms in here and the scallops. You mentioned

Scottish scallops, do you have them from Iceland? Well, they're very

small and not as good as from Scotland. Why is that? Because the

seasons are colder? Yes, and we have a very little amount. Just

over-fished and they have not survived. You have amazing king

crabs? Yes, the king crabs are fantastic. But the prices are crazy.

But it is worth it. And this is your third restaurant you have just

opened? Yes, the third. We have one in Fetter Lane in the City and one

we opened ten days ago, in Marylebone Lane. And it's a

different style of food, a new adventure for you. Yes, completely.

Food, style. You name it. It's like a wine bar. Yes, really good wines,

fantastic value. And some lovely, lovely food. You can come there,

you can eat at the bar, have one or two drinks and having anything from

smoked salmon to hamburger. you've taken the Roe off this.

I'm not a roe person. Are you a roe man or not? Roe on. And you? Either.

So, the three scallops, I'm going to pan fry them. And I want to

sweat the mushrooms. And this bit of scallop is left over for the...?

Fregola. Lots of lemongrass going in here. Yes, lots. So where do you

get your inspiration from now with three restaurants to look after and

menus? I think everywhere, really. Really? Yes. As long as you can

take bits and pieces from everywhere, that's good. There's

certainly lots to choose from, particularly in London, when you're

travelling around. Yes, for sure. Two wines are going in? Yes, Noilly

Prat and white wine. Put them both in. And you don't reduce it down

too much? Never, never, it's not good. You just want to take the

alcohol out. So give it one minute or so. And the scallops, we can put

in a pan. I've got it nice and hot for you. A little olive oil.

little olive oil. No butter? unfortunately. And cook them 90% on

one side. And you can wash your hands there. Thank you. So cooked

on one side. Yes, nice and crispy on one side and soft on the other

side. And now you want me to pass that through a sieve? Yes, give it

30 seconds and we'll be there. the 50 is just to reduce it down a

little bit? Yes. Have you chopped the herbs? No? That is your next

job! I've always been told to buy scallops supper, supper fresh, but

you reckon they're better after a couple of days? Well, if you're

going to eat them raw you definitely have to have them super,

super fresh. But if you're going to pan fry them you definitely want

them a day old or even two days old. Why? Because when they're so fresh

and stiff and very difficult to cook and they oven become chewy and

we don't like them chewy, do we? Well, I don't know. So, here I have

a little zantham gum, it's a thickening agent -- xanthan gum

it's a thickening agent which you can get in the stores. And you put

in a little of that and whizz it up. And the mustard. You see, you're

just about to ruin it now. That's the food of the devil there. That's

my idea of food heaven. - hell, I mean! Ah, you said heaven!

getting confused. Do you want to taste? No, I don't. So lemon juice

in. And ten seconds here. If you'd like to ask a question or put your

questions to today's chefs, call our new number:

Calls are charged at the standard network rate and we'll take some

calls live a little later on. that cooked? It should be, it's

been in six minutes. Perfect! That's a good job and you want the

scallops in there? Please. And the chopped herbs. And then you've got

what looks like random stuff you found on the way here that you're

going to put in? A bit of dust? This is lovely, beautiful seaweed.

You just eat this as it is? Yes, it's beautiful. Sea fennel.

Seriously, come on. I don't know if it is as good as Dairy Milk. Monk's

beard. I love seaweed. You like it? Yeah. There you go? Urks m, it's

good. -- um, it's good. It's like cheap

bubblegum, it sticks to your teeth.Le Don't say that. Is it

stuck? There you go! Just ten seconds. This is to warm the

scallops up? Water in there? Yes, lemon, and we should be ready. Are

you ready. Yes. This just goes in the middle. Fregola, and scallops,

lovely. And where would this come in your restaurant empire? Texture.

No cream or butter. The scallops do look wonderful, I have to say.

Thank you. Do you want to try the sauce. No, I'm sure it was

wonderful before you put the wasabi in. You need to taste it, please,

seriously. Yes, all right, I'll taste it. Thank you. And will you

do the dust. No, I'll leave that to you. And what are you putting on

now. Sea fennel. And this is monk's beard. It's beautiful. Do you want

to do this? No, you can put the dust. And olive oil. I have to say,

it does look fantastic. What is it? Scallops, fregola, seaweed and

plenty of wasabi. And don't forget plenty of wasabi. And don't forget

the ash on top! It does look good, like a picture on a plate. Oh, that

looks delicious. And you could make that without the wasabi. I could

have, I could have put butter in, but it wouldn't taste the same.

Aggie, aing y, -- Aggie, Aggie, oi, oi, oi! So you have the texture in

it, but ruin it with the wasabi. So what did Peter Richards, who is

in Sussex this week, choose to go with this dish?

Here, on Worthing beach we don't have time to sun bate, I'm going to

find some great wines to go with today's dishes.

-- sun bathe. Clean, fresh, vivid flavours are

very much the order of the day with Aggie's scallops and who am I to

rock the boat. The spicey wasabi needs a white wine with plenty of

flavour but soft and succulent. It's a tricky combination to pull

off. I've come up with something

completely different. It's outstanding value for money, the

If you're after an impressive wine for your friends it durnt get much

better than this. It's normally used to make sweet sherry, but in

chilli, they've made a beautiful white wine. It's rich enough to

stand up to the scallops and sauce and fresh enough to accompany the

wasabi and you have an earthy character that works well with the

sea vegetables and chopped herbs. Aggie, it's a brilliantly original

dish, and here is something just as original to go with it.

I have tasted it, and that's the maximum you'd want. But it is

delicious. What do you think of the wine? It is nice and fresh and

clean to go with the scallops. is a sherry grape and it has that

lovely yeasty aromatic flavour about it. I think it's fair to say

it's like a scene from When Harry Met Sally, ummm! And Harry is

cooking something French later, what is it? Poulet. Now, Rick Stein,

who meets a Duchess who is crazy about chickens.

I first came to Chatsworth ten years ago on a glorious September

day. It feels the same now, with the weather not so good. What

struck me was not so much the great house but the vegetable garden.

It's a delightful planting. I suppose it is the same with

restaurants, you get a lovely restaurant, the waiting is good and

the food is good and the ambience is good and it elevates food, well

that's what this garden does for me, it makes me want to go and cook

some lovely vegetables. Take this. It's black cabbage. Five years ago,

it was totally unheard of. I know I've knocked supermarkets a bit in

this series, but they're very good at getting hold of new products and

you can now buy black cabbage everywhere. What I do after

branching it is to saute it in olive oil with garlic and fennel

seeds and toss it around with seasoning. I first came across this

off one of the island in Venice, where they cook a lot of vegetables

and I like it on its own with a few slices of Parma ham and cheeanty.

But you can't get anything more English than runner beans. I don't

know of any other country that reveres them so. They taste of an

English summer. The Duchess of Devonshire, whose garden it is, is

passionate about British vegetables and her free-range chickens that

live in a listed house! Both she and I share the same soothing

feeling of being around poultry, which is freedom. They're so nice

and easy and tame. And just pleasant. They're very calming.

they get in people's cars here. they like that? Well, the hens do,

but the people don't because they bag their sandwiches, which is all

right unless they're chicken sandwiches!

What about the eggs? How do they compare to the ones you buy?

They're different colour, different taste, different yolks, everything.

The chicken have as much grass as they want they are out all day and

peck at anything they want. But they are more expensive. They have

to be. It seems like we use things like eggs and chicken without any

sort of doing them the justice they deserve. I can only tell you that

these eggs go into the farm shop at eight in the morning and by nine

they've gone. That says it all. does. This is a celebration of

free-range eggs with the most popular dish for breakfast in North

Mexico. These are black beans which I'm frying in lard and then take

some of the oil I boiled the beans in and make a bean mash.

And these are ranch-style eggs. A perfect combination. You have to

have the tortillas and the chilli and tax toe sauce and you have to

have free-range eggs because this is a celebration of eggs and you

have to have the fried beans. I've been eating this since I was

21, which was the first time I went to Mexico. It was the best dish

ever. I didn't have a lot of money at the time. There was a book

called Living in Europe on $5 a day. That's rich. We had about 80 cents!

Myself and two other guys were driving around in a Dodge

convertable, and they had the car and I had to sleep out doors on my

own with all the snakes and I had my backpack stolen. But the funny

thing was, I was devastated when it was stolen but after it was gone,

it was a delight. The Latin for baggage is impedimenta, and it

really is. After that I was free. So corn tortillas, you roll

together cornflour and water and roll is it into balls and press

them and peel them off the paper and put them on the hot plate. You

catch the aroma of the corn which has an unforgettable limey smell.

And the sauce is corn oil, of course and I'm frying onion and

garlic in it and chopped tomatoes and chillies, seeds and all. I'm

using Ha lepenos, the very hot ones, and finally seasoning. And that's

it and all we have to do is fry the eggs and it really does matter that

they are free-range. It's great that supermarkets are saying that

all production should be free-range in the future. Who would have

thought that five years ago? Two tortillas, and the golden eggs on

top and a generous quantity of sauce and finely the bean mash and

a cup of black coffee! And that looked delicious. This

week, I thought I'd do a masterclass in something that most

of you have never thought about making yourself, the croissant.

It's not as hard as you think, all it takes is planning and time and a

it takes is planning and time and a special cutter.

First of all, we start with an enriched yeast dough. It's similar

to a doughnut but we add the butter in a different way. Can you do it

with olive oil? No, we can't! It's important to keep the yeast

separate to the salt because the salt will kill the yeast but the

sugar will feed the yeast. It's a bit like making bread at this point

but you can add cold water. Add the water to mix it and use a Dohuk for

this. You wouldn't want to make this buy hand because it takes ten

minutes with the machine, and it would take 20 by hand!

This is very similar to how you make bread but without the amount

of sugar we put in there. As the dough starts to mix up, we use the

Dohuk to strengthen the glutin in the flour and keep mixing it for

ten minutes. Put it in the fridge and this is where you need the

planning for this. Pop it in the fridge. You wouldn't normally put

bread in the fridge but this is where it slowly proves. It just

takes longer. And you have our bit of dough like this. Oh! That is

your pastry and you can pin this out. So flour first of all, like

that and carefully pin it all out. What you're looking for, for this,

is about sort of two A4-sized pieces, really. Because then one of

the A4-sized pieces takes half a kilo of butter. This is a heart

attack waiting to happen! Wow! Check that out. That's a sandwich

at my house! And we just followed that over. This is what we call

lamination. It's the lamination of the butter in the dough. Do you

think the French put that much butter in it? Yes, they do. Henry

will back me up on this one. totally. But the butter needs to be

cold. And this is the lamination side of it, you roll it out. It may

look as if it has a big dollop of butter in it in a minute. Because

it does! Then you followed each one again and again and then roll it

out again. So you do it the opposite way and keep doing it and

doing it three times. Each time you can put it in the fridge. It's

basically a butter sandwich. Kind of. No wonder they're so tasty.

you take the finished one, after you've done it three times. There's

a little bit of butter in there, but it's mainly all gone. And then

you need a big space. OK. And then you can roll it all out. This is

the final time. This is where you get the croissants. You see, almost

all the butter has gone. It's a good workout to work off all the

butter! And I know you like chocolate as well. I do. Take your

time and that's the great thing about making croissants and I spent

literally nine months of my life making these. So it's about time

you made some Krisants. I was ten when I was working in the south of

France. Hang on, isn't that like child labour or something! It's

also Yorkshire! They used a proper machine that used to slide it

backwards and forwards. And with it being like a bread dough and yeast

it's still living. That yeast is still working. So every time you do

it, it has a habit of shrinking back. I'm exhausted just watching

you. It's good! Is it? Really?! It's much easier to buy them, but

it doesn't taste the same! One last time. And you want to get it about

four or five millimetres thick. you sure you're all right there?

There are beads of sweat collecting on his forehead! So this croissant

lark is really easy! We're there! And then what you do

is lift that off. It's like a duvet. Dust some more flour and then on to

the machine. Is that this weapon here? Yes. Just lift it up and it

will tighten the dough up, because if you roll this out without it

starts to shrink. You're out of breath! Just run through. Oh, wow!

Look at that. You see, it was worth it. And now I can't remember what

to do. You take the dough like this and pin it, point it up and roll it.

And that's it? Look at this! Can I do one? Yeah, there you go. So, pin

it. See if mine is better than yours. Shall we have a coisabout-

off. All right. -- croissant-off! Right. You started off on the Big

Breakfast. I did, when Jesus was a boy, way back when. They've had

their anniversary. That was the first thing I did on UK television

it was called Ireland am. And most recently we've seen you on Total

Wipeout. I can't believe the show is ending. You can't! I can't.

There is one more show to happen and that will be at the end of this

year. And most people say they can't imagine the days when it

wasn't around. It's been on for our years. It's a kind of modern-day

It's A Knockout. The sweeper is the best one. Oh, we should have got

you on it. No, I said I like it, but I didn't say I would go on it.

So that goes off air, but what are you doing new? There's a show on

Sky 1, called Don't Stop Me Now. It's a talent show with a twist. We

get comedians, and singers and ask them to perform and the audience

has a key pad and if, in the space of 100 seconds they don't impress

the audience the performers go through a trap door or a brick wall

or they explode. So no pressure there. There's kind of a theme here,

me laughing at the misfortunes of others. It's what I do. And the

other interesting show you're doing at well is the Angel. With Mr John

Caldwell, who is the highest-paying taxpayer in Britain. He started his

business with 26 phones worth � 1200, and he's now a multi-

millionaire. So he says it's not the product, but your team and how

you sell it. So I liken it to a mix of The Voice meets Graingons' Den.

So John elimb mates one person per round not finding out what their

businesses are, and he invests �00,000 every night into the person

he believes is the entrepreneur for him. And that's it. It's the first

time something like this has been done as a shiny-floor format. And

he's putting his money where his mouth is. I've got an idea for a

bakery. I'm happy doing this! These are the chocolate sticks. You can

buy these on-line, that's the best way to do it. Or you can make them.

It can't be random chocolate, it has to be baker's chocolate

otherwise it oozes out. If you haven't got one of these, go to the

shops and buy one. Egg wash and let it prove and bake them for 15

minutes at 400 degrees Fahrenheit, 200 cent grade. -- centring. And

then - these are ones I bought earlier! No, you didn't. No. Just

break it open. It's the lamination of the butter and the dough which

makes it. You cannot make this with margarine, you have to use butter.

I have no words. That is amazing. birthday treat for you. Thank you.

If there is a skill you'd like me to demonstrate on the show, a

cooking technique or something, just give us a call. I'm worn out

now. Now, will Amanda be facing food heaven or hell at the end of

the show. Heaven will be salmon tempura with a citrus main use,

it's called yuzu juice. What? a cross between a Mandarin and a

lemon. Or pork belly with pickled cauliflower. That would be food

hell. Just remember cauliflower gives me wind and nobody in here

wants to hear that! I'm not saying anything. Now, Celebrity Masterchef.

There are only four left, and they have to cook a meal for three of

the country's leading restaurant critics.

All that separates you now from a place in the final three are three

courses of absolute stunning food. One hour and 45 minutes. Good luck.

Let's go. Nick, actor, the longest-serving

member of Hollyoaks. He huffs and puffs. I don't know what to do now.

But he has style and a very good pallet.

What are you making? I'm going to do scallops and fillet of beef with

fondient potato and apple tart Tarti, n. Nick's cooking is clever

and classic. Phil Vickery, England rugby captain,

that man is a natural cook. food is now robust, but with

elegance. What are you doing today? Duck breast and chocolate brownie.

Nice menu. Phil has a nice menu, but he'll have to get the balance

right. He has to find a way to make it look simply stunning. A

chocolate brownie looking stunning? Really? What knew Kirsty could cook

like this? I think that looks lovely. Good. And what are you

making today? Salmon with parsnip and potato puree and lemon and blue

bury tart. I Wow, I think souffle is risky. If it doesn't work, you

have no way of saving to. Danny is a musician, so creative and always

living on the edge. What are you cooking? Lobster and wild trout and

hollandaise sauce and souffle with strawberry. 15 minutes and those

critics are expecting some food. Whilst Danny attempts to make his

lobster bisque for the second time, the pressure is on Nick to serve

the critics first. What's going on? It needs more seasoning. Good

afternoon. Hello. This is a scallop. I had a fantasy that this was once

on a plate, but he must have dropped it and scooped it into a

bowl. It looks a mess. The flavours are well balanced. They are, but

the textures are not. The big chunks of red onion and a whole

piece of lime here. The greatest pit fall is that you overdress it,

but he has not done that. He has not killed the poor scallops.

You've got eight minutes before that main course goes out.

Done? Yeah. Good. I have an issue with the doors!

I want to give him top marks. Clearly he has not overcooked this

beef, but it looks like he has used a pen knife to carve it. The beef

is cooked accurately. It would have benefited from being a little

thinner. A lot of what Nick has done is good. The timing is

brilliant. Now pudding. Careful!

Yumster! Thank you. Thank you very much.

For me, that's undercooked rather soggy pastry. Undercooked apples.

Dare I say it, Charles, you're being rather harsh there. I have

had much worse. It tastes a lot better than it looks. Ah! I'm sort

of still in a bit of a daze about it, but I'm glad it's over..

you all right, Phil? Yes. Good afternoon, ladies and gents,

apologies for the slight delay. don't think I've ever seen such a

difference between the appearance of the chef and the dish! This is

quite sophisticated. I think this is really nice.

How long is it going to take to cook? Seven minutes, really. We are

five minutes over. Thank you.

There's quite a lot to say about this dish, but I really, really

like the lentils with lumps of smoky pan Chela in there. Terrific.

This is a surprisingly delicate plateful and the flavours are

delicate as well. 12 minutes behind.

Phil, how long? You promised me 12. I want to make sure I get there.

Lovely, thank you. I hope you enjoy and thank you very much.

I've eaten a lot of desserts in this room and I have to say this is

one of the best. The cherries are wonderfully soused. You know when

they say "double chocolate chip" this is six or seven times that!

It's perfect I'm sure they'll find something to criticise very soon.

There will be more in 20 minutes. Still to come, Keith Floyd is

touring Italy but enjoying English weather. He's in a rain-drench'd

square in Parma cooking chicken with ricotta and Parmesan cheese.

And we have two perfectly-named chefs today Hen-ri and EggI-

Sverrisson taking on the omelette challenge. And will Amanda have

food heaven or hell? Cooking next is a man who shares my love of

classic French cooking. It's Henry Harris. Great to have you on the

show again. You're into classic cooking, and you couldn't get more

classic than this? Absolutely. Vinegar chicken. It's a great

family dish to cook. So you are going to prepare the chicken and

you want me to do the mash? Yes, please. There is no mushrooms in

this. It's just finished off with tarragon, fresh-chopped tomato, a

little bit of cream. Where do you get your love of French cooking

from? For me, it was when I was younger and used to visit. It was

exactly that. I've never trained or worked in France as a cook, it's

from family holidays and growing up in the '60s and '70s, my mother was

a manic serial entertainer and these dishes were always appearing

on things at home. That's the best way to learn. Exactly. Now you're

preparing the chicken slightly differently. I'm leaving the breast

on the bone so that when it is casseroled in the oven it doesn't

ch rink up completely. And -- shrink up completely. And also the

more bones on it the better the flavour. And it holds it together

when it cooks. Exactly. But if you do all this, you could also just

get the chicken thighs as well? thighs are a brilliant way of doing

this. So in the mash there is butter and cream and salt and

pepper? Yes, please. This is a free-range chicken from a farm in

Herefordshire and it's a fair size so I'm just making sure that the

breasts are cut down into three and joint the chicken thighs and the

drum stick. Now you're celebrating a milestone this week as well. Not

your birthday, but the birthday of the restaurant? Exactly. Ten years

a couple of days ago, which I'm very proud of. I never expected to

last that long. I hoped to, but I'm rather proud. For people who don't

know were you are, you're working in the fifth floor of Harvey

Nicholls. That's right but now I've moved about half a mile down the

road. I'm just putting the chicken pieces in there to brown just with

a little vegetable oil at the moment. We've talked about adding

butter, but you don't want to add the butter at this point because it

will just burn. That is to get some colour in there. There's a sink at

the back to wash your hands. Wonderful. So this is the

difference between a fricasse and a blanquette, one you seal and one

you don't. That's right. You want to get a nice caramelisation on the

skin and that way you get another flavour. So would this be on your

lunch menu in your restaurant? Particularly with all the rain

we're having at the moment, it's comforting food but has a bright,

spring-like quality to it, which is rather nice. So did you pick up

this dish on your travels around France? No, when I first started

cooking in a restaurant kitchen, I worked for Simon Hopkinson for

several years and he took me through this dish very carefully.

And it really is done exactly how you would do it in France, taking

your time. Simon is a great chef but also a fantastic writer of food

as well? Absolutely. I think at the moment he's probably the greatest

British cookery writer of the last 20 years. He writes so

enthusiastically. And he knows his stuff as well. Now it is time to

put a bit of butter in there. And tomato puree and I'm moving that

around with a whisk a little bit. I want the butter to get a nice brown

to it, and it will....we had some garlic somewhere. There. A little

bit of garlic and almost immediately add the vinegar. It's a

special red-wine vinegar. And some white wine. And already that's

reducing down and we've already got a lovely, healthy golden colour to

it. So which region of France would this come from? Burgundy region. Or

possible up in the north towards Brittany and Normandy. There's a

fairly good guess that anything with a large amount of butter and

cream in comes from....High House! Or mine! There, fresh chicken stock

on top of that. And then we add some tarragon. Yes. And that's it

just for the moment. I little bit of... You haven't anything else.

I'm going to take one of those tomatoes and get the flesh. That

goes in as well. I am' blanching these, put them in ice-cold water

and then peel them. But you want the seeds and the pulp. Yes, the

seeds and the pulp go into the sauce to give a lovely rosy-pink

finish to the dish. Now, you've tweaked your menu over the years

and you have a great afternoon tea menu, that sort of snacky food.

we had people coming in at the weekends and saying, "This looks

nice, we want something to eat" and like all good French restaurants we

shut the doors at three in the afternoon. And I then thought I was

missing something here. And we had some snacks with cheese and mustard

with a little duck fat, and grilled ....When's Lunch? This afternoon.

And they were phenomenal. They were moreish and crunchy and delicious

and I put some of them on a few of the menu dishes, but, in fact, some

people come in and want a pepper steak. So that's what they have.

And how long does this go in for? About 40 minutes. It is the thigh

that will take the longest to cook. And all of today's recipies are on

our website. I'll be sharing some of my

highlights from the Saturday Kitchen programmes tomorrow morning

at 9.30 over on BBC Two, the Best Bites. M I'm just straining out

some of the sauce. Then I've got cream. And I'm using whipping cream

which I never actually use for whipping, because it's too light.

But it is very good because if you reduce it doesn't go to thick. A

little Dijon mustard for an aromatic finish to the dish.

Whisk the mustard in. And when that comes to the boil take a spoon and

just check the seasoning and it needs a little bit of salt. But we

have a lovely flavour of fresh tomato and tarragon because it's

only been cooked for 40 minutes. And rather than using xanthan gum

we're going to use butter! That gets dropped in and we add some of

the tomato because all we're doing is wilting it through. This is why

you quickly reduce it down and the butter thickens it as well. Exactly.

We're driving out the water from the cream and using the butter to

make a large emulsion. I'll take two pieces of chicken out of here.

And there is the mash. That's done. I'm going to put a tiny splash of

cream in there just to make it slightly....more glossy. Look at

that! A little bit more! If I was cooking in Paris now I'd be

measuring out the cream to be about a third - no, butter rather, the

cream to be a third the quantity of the mash. So take a spoonful and

smear it round. This sauce is ready and reducing nicely. I'm going to

take a chunky piece of breast and a lovely thigh, which, for me is

always the best. This has reduced down fully. It's covering the back

of the spoon. A tiny pinch of salt. A shame to waste that butter!

this is the key to a good sauce, it's the reduction. And remembering

to taste it as you go along because you never know how much salt it

will need. It might need a drop more vinegar, but the tomato adds

acidity. And we want it to be nice and light. Think of it as a cream

gravy. I'll put lots on because there's always someone going to

fight over that. Me! That is poulet saute awe vein grey. A classic

French dish. How to do is that? It looks fabulous and I know it is

going to taste delicious as well. It smells wonderful as well. If

only there was scratch and smif television for the viewers at home.

It's getting my juices going. have to reduce the vinegar down

until it almost disappears. Imagine it a dry pan with bubbles and then

you've reduce it properly. Oh, la, la! It is so good! Go on, Aggie.

Good! I love the mustard. And what will go with Henry's hearty

will go with Henry's hearty chicken?

Henry's chicken is wonderfully rustic and satisfying with a really

classic French feel to it, which might explain why it is such a

versatile dish to partner with wine. The chicken, cream and tomatoes

will go well with a red or a white. If you were a red wine lover you

can go for something juicy, but it's the tarragon that defines this

dish and that works with a herb- centred citric white wine. You

could go Italian or French. And I have the best of both worlds, it's

the beautiful Paul Mas Vermentino. It is grown in Italy or southern

France so you get a lovely Mediterranean warmth to be and a

fresh and herbal character. It's an understated, cheeky white wine that

comes into its own with food. There's a richness to Henry's dish

with the cream, mustard and mush, and the boldness of this wine cuts

straight through, but it also picks up on the tangyness of the dish

like the tax toe and the herbs and it goes wonderfully well with the

tarragon. It is an inspired French combination.I haven't had any,

promise! Yeah, right. Hey, that's mine! What do you think of the

wine? I think the Vermentino is fantastic. It's very aromatic and

balances things with a little acidity and lots of herbs and it's

great with seafood as well. I think that dish and the wine is one of

the best combinations we've had on the show. What do I think? What

Henry said. Me too! And it's �6.49 in the shops. There won't be much

left at the end of the show. Back to Celebrity Masterchef. It's now

Kirsty's turn to serve the food to Kirsty's turn to serve the food to

the critics. Kirsty, 15 and the starter goes out,

yes? Yes. Quick, quick, quick. Let's go. Well

done. It's sinking.

Good afternoon. Afternoon. Very light. It's well made. The

technique is good, the seasoning is good. It looks very nice. Very hard

I really like what she has done with the Guinea foul. Lovely crisp

skin. It's a set of really nice ingredients, not badly cooked.

think you could say it's a nice plate of food but not very exciting.

How are you doing? Fine, than you. You should be serving by now.

I'm going to be brutal here. If you scrape this off and get down to the

pastry, it's very thick. Not what you would expect at this stage in

this competition. I really hope I've done enough to

go through. I think it's come to be just a kind of great adventure and

I really don't want it to stop now. OK, Danny, you have 15 minutes on

bisque. It's the colour of a 1970s sofa. It's really well balanced.

Are you still attempting to do a holian days? Yes, but I have a

really quick recipe for it, it takes two minutes.

What has happened? Holandaise has curlgdzed. What are you going to

do? Spanish and crab? Two minutes, please, Dan.

Go, go, go! Smile! Perfect.

Hi, how are you? Very well. It's brave of Danny to cook something in

the paper because you cannot tell whether or not it's cooked.

Unfortunately, it's just not cooked. Which is a shame, because it looks

as if it could have been quite nice. There ain't anything here to shout

about at all. Right your favourite souffle, go.

Is the oven the right temperature? Yes, I need the caster sugar.

You're all right, mate, you're doing well. Oh, man!

Come on, go, go; quick, quick. Thank you very much.

I think the rub yard Couli is nice because it's sharp. It's like a

baked Alaska and he's done it very well.

-- rhubarb. It was a night marry. It just got on top of me, from the

early stages of doing the soup. Today was always going to be tough.

Critics day, and four very good cooks. I think the best competition

we've had to date. Phil had a great day. A cracker. I've given it

everything and hopefully it's enough. Today, Phil was marvellous.

Phil, we agree on is through. Agreed. Nick's meal I thought was

well thought out. Decent. What I would like to eat. I got it out on

time. I tried my best. I'm wringing wet with sweat. You can't ask any

more, can you? In my opinion I think Nick and Phil are safe and we

need to make a decision between Kirsty and Danny. Kirsty's food was

functional. After coming so far it would be gutting to go home today.

I felt for Danny today, he got himself in such a fluster. I think

the amount of stress I was under reflected it. It was just a bad day

for it all to happen, I guess. Danny's menu was ambitious. He

doesn't do safe. He's creative. It's a dangerous place to be, when

he gets it right it's spectacular and today he tripped up a bit.

actually Kirsty didn't make any mistakes, she just served the food

she wanted to cook and we were underwhelmed by it. We have to find

the people who can cope with the We really, really don't want to see

one of you leave the competition. The person leaving us... Is Danny.

Danny, thank you so much, mate. Thank you.

Right, it's time to ask you some of your foodie questions and each

calling will help us decide what Amanda will eat at the end of the

show. What is your question? Eating fish and chips last night and I

wondered if you could think of a better way to cook plain old cod.

It's not plain with this man. fried lightly with lemon, but pan-

fried is the key. Or warm cooked in butter, and Jersey potatoes and

asparagus. I'd make a light butter sauce with a drop of lemon in it.

That's what I would do. And would you like heaven or hell? I'm sorry,

Amanda, it's going to be hell. yasmin are you there? Hello. What

is your question? How do I cook the best steak for my dad on father's

day. How old are you? 14. Go to the butcher and buy a decent steak in

the first place. Flash fry it and then rest it so that it just

relaxes. So if you were looking at something like a ten ounce sirloin

steak. Pan fry it in a little bit of oil, nice caramelisation and

then rest it somewhere worm for ten minutes. And the sauce, a little

rock fort cheese and parsley and spoon it on top. And what would you

like to see, heaven or hell? Heaven, please. Thank you, Yasmin.

Darran what is your question for us? The best way to make plum sauce

with duck. Sudan plums a little bit of ginger. Plums,..Garlic, Ginger,

vinegar and stew it down to be a nice jam. And a little bit of star

anise, maybe? That's a good idea. Take out the star anise and blend

it. And get the dark-skinned plums. That will give you a little bit of

colour as well. The dark ones. I'm trying to listen to you, but my

wife is beside me....Hiya, James. What would you like to see at the

end of the show? I'm sorry, because we don't like pork, it has to be

food heaven. Lovely. Joyce, are you sat with anybody? Are you there?

Yes, I am. What is your question? I'd like to know how to roast the

perfect rib of beef. Get a good quality piece of beef. And leave it

out of the fridge for a couple of hours to come up to room

temperature. Set the oven to 180. Brown it nicely on both sides and

eight or ten minutes in the oven and then rest it and carve it with

a very sharp nice. For a larger piece of beef, you will need to

cook it for an hour. And heaven or hell? Heaven. And finally? I have a

box of langoustines and I don't know how to cook them. Put them on

a baking tray with olive oil, parsley and lemon like a dressing,

in the oven two or three minutes under the grill and out and off you

go. And reserve the shells and you can make a brilliant soup with it.

And would you like heaven or hell? I'm so sorry, it has to be hell.

Now, the omelette challenge. The usual rules apply.

usual rules apply. Make sure it's an omelette.

Aggie's eggys! Henry has managed to cook one part

of it and the other bit is still cooking.

Henry... You were quicker than your time of 26.64 seconds but you

wouldn't serve that in your restaurant.

Aggie, this is your seventh attempt at this? Probably more, but there

you go. You did it in a record time of 16. 8 seconds which would put

you fourth, but you're going to have to come back for the seventh

time. The little man is kicking off!

We'll be back later with food heaven or hell whilst you watch

another golden moment from the BBC food archives. It's the great Floyd

who is travelling around Italy and has found himself in Parma.

Driving down to Parma I understood why artists have claimed this area

as bathed in a special light. It's beauty is quite awe in spiring, as

is the food, such as Parma ham and Parmesan cheese.

Making this fapldz and expensive cheese is quite -- famous and

expensive cheese is quite a process. The full-fat milk is delivered

every morning where it is put into great vats and stirred for two

hours and then the occurred is separated. It is taken out in these

vast cloths and that's the giant cheese.

They are wrapped and cooled in these moulds and soaked in brine

for six weeks. In case you were wondering, all

that wey isn't wasted, it goes to feed the pigs that produce Parma

ham. The cheeses get turned every day

and are put into store for two years.

It is this gentleman's job to go around tapping them to make sure

there are no air bubbles. Blessed be the cheese makers. Parma ham,

famous the world over. The ham is prepared in salt and left for a few

weeks in a very cool atmosphere to drain. Then they are washed and

left to dry out and mature for almost a year. The special

tenderness, and delicate flavour have made it one of Italy's

This spectacular square in Parma is so beautiful and even though it is

raining, we decided to carry on so you could see the beauty of Italy

and a local speciality a kind of ravioli stuffed with cheese,

Spanish and egg and nutmeg. Without further ado, we'll get on, because

it is raining cats and dogs. I've cut out the ravioli. Now break

an egg into the bowl. I've tipped over the wine, but worse things

happen at sea! Whip up the egg, then take a chunk

of ricotta cheese and beat that in. Then we put some cooked Spanish,

finely chopped, into that as well. -- spinach.

And then because we are in Parma, we put in the Parmesan cheese. The

wonderful cheese from this region. All of that goes in and now we have

an excellent stuffing for our ravioli. And one final bit of

flavouring is some nutmeg, which is a bit wet but it doesn't matter.

The nutmeg goes in and a little salt and pepper.

I need a quick slurp, to give us breathing time. Can you hear me OK,

sound, because there's thunder and lightning going on! Now all we have

to do is get a little ball of this stuff, pop it in the middle, like

so. And then notice the steedyness of my fingers, just followed it

over, like that. Tamp it down, squeeze it down nicely and that's

ready. Now, by the magic of slave labour I have here a load already

prepared so they can go into the boiling water, which is here. One,

two, three, four, five, six, seven and they bubble away on petrol

stove mark six for three or four minutes, until they are cooked in

fine boiling water. The rain goes on, the beat goes on and the wine

goes down. Here's to Parma, what a lovely place!

Excellent. Three minutes later, the beauties are cooked to perfection.

See how beautifully puffed up they are. You cannot beat fresh pasta,

you know. I had no idea, until I came to Italy, how really wonderful

this food is. The French think they know it all, but they do not. The

Italians have a great deal to teach the world, especially me. There is

the ravioli, the next most important thing is a little butter

to go on there as well. And then this fabulous cheese. You grate it

on a hand-crafted, solid silver cheese grater! And lots of it. It's

a wonderful cheese. Then a quick grind of pepper. There, if you like,

we have Parma on a plate. Right t's that time in the show to

find out whether aAndrea will be facing food heaven or hell. Heaven

will be this wonderful piece of salmon served two ways, one tempura

and the other a little like sushi. The other would be pork with

cauliflower, which will be pickled as well. Ugh! What do you think

this lot have decided? It has to be salmon. It was 3-2 with the people

in home. Aggie was still upset about his omelette so he voted

health. So that's 3-3. So it is down to Henry. Salmon. Hurrah!

Right. So if you could take that away. If you could do me a little

tempura, Aggie, with a touch of that. And first of all, we have the

salmon here. I'm going to do it two ways. A piece tempura, so I'm

taking a thin slice off there. And then skin this piece. Do you have

an easy way of de-boning salmon? Normally with a pair of tweezers.

That's the best way. You can get a pair of fish tweezers. Fish

tweezers? I imagine salmon plucking its eyebrows. They are like that,

but bigger. And thinly slice this salmon now, and this is for, it's

not sushi, because we're going to heat up the oil that goes with it.

Aggie, over there, has my tempura, which is cornflour, and sparkling

water. And we're making a dressing, which is egg yolks. Egg yolks,

mustard, vinegar and vegetable oil, and add it slowly so it thickens up.

And we have thin slices of salmon. I could eat it just like that.

we're not going to cook it much. We thinly slice it and it gets cooked

very, very quickly with Aggie's tempura. Can you do me some scraps

with that as well. No worries. have to make sure the salmon is

fresh as a daisy. We place this on here and in this pan - I wouldn't

normally heat up seseme oil because it burns quickly, but for this we

need it hot. Anyone who doesn't like sushi or the thought of sushi,

if you do it this way, it makes it easier, and it tastes very

different, but I think nice. Can I do something? I feel useless at the

moment. You can do something. Here is a bowl and put the soy sauce,

roughly two teaspoons into the bowl. And we pour the hot oil over this

and it changes the colour. Because that would be oily if you left it

at that, so we make a dressing. If you could slice me a few leaves of

this. This is amazing. It's a cross between a satsuma, it's citrus.

yum. That really is delicious. is amazing. But it is expensive.

It's �9 for a bottle like that. But it is strong. How much did you put

in there? A little bit. You cheap skate! I'm a Yorkshireman. We don't

get that up in Yorkshire. This combines with the oil. That looks

delicious already. And then we add some of the dressing, this yuzu

juice, we add it to the mayonnaise. It is wonderful. And it goes

amazingly with ice cream as well. Really? Yes, it's delicious. You

can have that. Thanks! Then this is mizuna, which is a little like

rocket. It's slightly different. I've never heard of that. Try it.

It doesn't taste of anything. well. Thanks for that. Isle' get my

own back. This is mixed cress and pea shoots. And this really does

taste of something. These are hot and firey. No. No, it does!

It's good. It is. They're hot and firey, but taste delicious. And

take some of the dressing and mix it together. And no need for any

seasoning because of the soy sauce and everything else. I'm waiting on

Aggie's fish and chips. About five minutes away. We'll get it when

we're off air. You've got 30 seconds left! Fair enough. Oh, look

at that. He's still whingeing about his

omelette! Then put a little water in here to

slacken it out. And then you have some anaemic-looking salmon.

looks like an omelette! A few bits of that on and take the dressing,

the yuzu dressing. The world's most expensive dressing. It's not cheap,

but get it off the internet and it is delicious. Could you pass the

knives and forks, please. chopsticks. Not today. And Peter

has chosen a leasing ham Magnus Riesling from Sainsbury's at �8.99.

That's great. And you can have the bottle as it is your birthday. You

can also have the cake! Oh! But we didn't know how many candles to put

on and we thought it would be rude to ask. So we'll light

this...That's A better idea. can tell us what you think of the

salmon. It's delicious. For a 65- year-old!

Carry on. I'm done! I'm a lucky girl. What do you think

of the salmon. It's delicious. Perfect. Happy birthday. I wouldn't

blow them out, it will take too long. Thank you to all my guests,