:00:10. > :00:13.Good morning. It's that time of day, we have 90 minutes of mouth-
:00:13. > :00:23.watering food on the way. Stay right where you are. This is
:00:23. > :00:38.
:00:38. > :00:43.Welcome to the show. Cooking with me live are two top chefs, first
:00:43. > :00:48.the perfect man to be cooking with us on St Patrick's Day, from the
:00:48. > :00:51.aid ward-winning -- award-winning Balloo House restaurant near
:00:51. > :00:55.Strangford Lough in Northern Ireland, Danny Millar. Next to him
:00:55. > :01:00.a chef who uses Japanese flavours to help make spectacular food and
:01:00. > :01:04.some of the best we have had on Saturday Kitchen, it's Nic Watt.
:01:04. > :01:13.Morning to you both. Happy St Patrick's Day first of all. I have
:01:13. > :01:17.a fantastic piece of cured Glenarm organic salmon with potato bread,
:01:17. > :01:22.egg and butter dressing. That's like a soft boiled egg on there.
:01:22. > :01:28.is indeed. It's a great kind of brunch-breakfast dish. And great
:01:28. > :01:34.for mums for tomorrow, if you want to do potato bread and eggs. And a
:01:34. > :01:41.sauce, it's very quick. Always goes well, salmon and butter and
:01:41. > :01:50.potatoes. Sounds good to me, butter in your dish? No butter, I have a
:01:50. > :01:55.beautiful duck breast, marinated in aji Amarillo, miso, ginger saous
:01:55. > :02:03.and -- juice and lime. Then serve that with a cucumber and daikon
:02:03. > :02:07.pickle. Are you using a leaf, it looks like a dried leaf? A dried
:02:07. > :02:10.herbal leaf. Sounds good to me. Two very different sounding dishes to
:02:10. > :02:14.look forward to and we have our fantastic food line-up of films for
:02:14. > :02:19.you to enjoy today. Today we have helpings from Rick Stein,
:02:19. > :02:23.MasterChef and the late, great Keith Floyd. Our special guest adds
:02:23. > :02:29.a touch of movie star glam tore the show. However, it's her role in a
:02:29. > :02:34.massive TV show Dexter that is really cat apput -- catapulted her
:02:34. > :02:38.into international stardom. Please welcome Jennifer Carpenter. A
:02:38. > :02:43.flying visit to the UK. Lucky me. You get to eat as well, how do the
:02:43. > :02:47.dishes sound? Great. I have actually never had duck, so today
:02:47. > :02:51.is my first... What about Irish potato cakes? I don't really know I
:02:52. > :02:56.have had that either. Looking forward to it. Flying visit to the
:02:56. > :03:00.UK to promote, it's Dexter, it's huge not just in the States, but
:03:00. > :03:03.massive all over the world, you have a huge following. I am very
:03:04. > :03:08.lucky to have had a job for six years on this show. Yeah, it's
:03:08. > :03:12.great. You are promoting the 6th series now and the 7th series is
:03:12. > :03:16.out at the end of the year. start shooting seven in about a
:03:16. > :03:22.month. It's in the US first and we get it later. You have to wait.
:03:22. > :03:27.are a massive fan. Huge. It's fantastic. I am nearly starstruck
:03:27. > :03:31.here a little bit. I will be stalking later on. Me too! It's
:03:31. > :03:41.here and you are here to eat. At the end of the programme I am going
:03:41. > :03:52.
:03:52. > :03:58.to cook food Heaven or hell for Jennifer. Food Heaven if you could
:03:58. > :04:02.pick anything? Mostly because I grew up around a lot of fried food,
:04:02. > :04:08.heavy food. Which is the idea of food hell isn't it? Food hell
:04:08. > :04:11.absolutely. Everything. I hate the way I feel after I eat it, I feel
:04:11. > :04:15.bad about myself when I am eating it. There you go. It's either
:04:15. > :04:18.chicken or a pile of fried food for Jennifer. I am going to use the
:04:18. > :04:25.chicken to make a healthy Thai style lunch for you, it's a noodle
:04:25. > :04:30.salad with a lovely dressing, the chicken is marinated in soy, lime,
:04:30. > :04:35.and tamarind and tossed together with a salad of of glass noodles
:04:35. > :04:39.and spring onions and carrots. hope I get Heaven. One man might be
:04:39. > :04:44.choosing it over there. Or facing food hell, that fried food. I am
:04:44. > :04:49.going to take chicken, fill it with cheese and tomato, cover it with
:04:49. > :04:53.breadcrumbs and then fry it and serve it with a pile of chips and
:04:53. > :04:56.ketchup. I hope the crew enjoys it! Exactly. I haven't got the
:04:56. > :05:01.technical spice that goes with it on that famous chicken but I am
:05:01. > :05:04.going to do it simple. You have to wait to the end of the show to see
:05:04. > :05:14.which one Jennifer gets. If you would like to ask a question on the
:05:14. > :05:15.
:05:15. > :05:18.show you can call this number. A few of you will get to put your
:05:18. > :05:21.questions to us live later F you get on the show I will be asking
:05:21. > :05:25.you whether Jennifer should be getting food Heaven or hell to
:05:25. > :05:28.start thinking. Have you been to Ireland? I have, I have been to
:05:28. > :05:33.Dublin. I don't remember much of it, though. That's the usual thing
:05:33. > :05:42.about going to Dublin. A lot of people don't. Too many times in the
:05:42. > :05:49.pub. Exactly. A great place to be. It's time for some St Patrick's day
:05:49. > :05:52.food and the man behind the award- winning Balloo House, near Belfast.
:05:52. > :05:57.Welcome back. Traditionally Irish. You can't get anything more Irish
:05:57. > :06:03.than smoked salmon. You can, Scotland I suppose. That's true!
:06:03. > :06:11.But we are we are Celts. This has been beautifully reared in Glenarm
:06:11. > :06:16.off the shore and it's got - the beauty about it is it has time to
:06:16. > :06:26.swim against the kurent. It's been cured for two hours in a mixture of
:06:26. > :06:30.salt, sugar and whisky. It's a little bit like gravel, but not --
:06:30. > :06:37.gravelex. Similar to smoked haddock. You are going to do this with an
:06:37. > :06:47.egg. A boiled egg dressing. These want five minutes. These are little
:06:47. > :06:52.
:06:52. > :06:59.more like a seal on it. The texture will be still of cooked salmon but
:06:59. > :07:03.will have that Smokeyness through it. It doesn't need season. It's
:07:03. > :07:07.been cured. It's going into the pan. A little bit of oil. Where is it so
:07:07. > :07:11.special where it's produced Strangford Lough produces amazing
:07:11. > :07:13.seafood, is that the same with the salmon? The same thing. We are
:07:13. > :07:20.blessed with having some of the finest waters in the world and
:07:20. > :07:30.because you say the strong currents keep the beds clean and all pure.
:07:30. > :07:34.
:07:34. > :07:38.We are lucky to have mussels, scallops, oysters, prawns, lobsters.
:07:38. > :07:43.Strangford Lough is the most beautiful place you will ever seen.
:07:43. > :07:46.It's an amazing place. Is the seafood sweeter because of the
:07:46. > :07:52.fresh water and salt water that comes together? Yes, it definitely
:07:52. > :07:59.is. I also think, compared to the likes of the seafood you might be
:07:59. > :08:05.used to in the southern hemisphere where it's more, cold water
:08:05. > :08:11.shellfish so much tastier. Flip the salmon over. Like you were saying
:08:11. > :08:19.shellfish, you need that cold water. That sort of area of Scotland and
:08:20. > :08:25.Northern Ireland is so good. The fish is on. This has the white wine
:08:25. > :08:31.and sreupbg gar -- vinegar. Classic sauce. A lot of alcohol in your
:08:31. > :08:36.cooking. A little white wine. of butter as well. From the north,
:08:36. > :08:41.we like a wee bit... He is trying to hold that in! We are going to
:08:41. > :08:47.make potato bread with the salmon. For me it's classic, potato, salmon,
:08:47. > :08:53.butter. Something you can get your teeth into. It's a great recipe for
:08:53. > :08:59.using up old mashed potato. 250 grams or thereabouts of potato, 60
:08:59. > :09:04.grams of plain flour. Simple recipe. This is a classic potato cake?
:09:04. > :09:08.Potato bread. Or potato farls is what it's called in Ulster, part of
:09:08. > :09:13.the Ulster fry. That's everything fried in a pan. You wouldn't like
:09:13. > :09:18.that. It's lovely. Everything fried in a pan and served on a dustbin
:09:18. > :09:21.lid. A lid, that's a bit aggressive! We are tkpweufrs in
:09:21. > :09:28.Northern Ireland. -- givers in Northern Ireland. A little bit of
:09:28. > :09:31.salt and pepper into the potato mix. It is delicious I have to say.
:09:31. > :09:36.was saying earlier this will make a great dish for any kind of brunch
:09:36. > :09:39.and it goes well with bacon and eggs. If you are thinking maybe
:09:39. > :09:43.tomorrow all you boys and girls out there, your mums would love this.
:09:43. > :09:49.It's a great one for Mother's Day which leads me on to my own mother,
:09:49. > :09:54.can I just say happy mother's day, mum. Saves you a card. Saves me a
:09:54. > :10:01.trip home. Didn't mean that! It comes together easily, as you can
:10:01. > :10:11.see. That's what I call an easy bread to make. Give my hands a wee
:10:11. > :10:11.
:10:11. > :10:16.wash. You could actually poach that, it's like gnochii. Exactly. We have
:10:16. > :10:22.chopped up the parsleyen and everything -- and everything else.
:10:22. > :10:28.It's like a combination of salsa verde. When they go to your place
:10:28. > :10:35.in Northern Ireland you have got the restaurant and then this pub.
:10:35. > :10:40.Two very different different styles. The upstairs restaurant, linen
:10:40. > :10:46.cloths, more fine dining. Downstairs traditional classical
:10:46. > :10:56.Irish pub. A great pint and food. Sounds good to me. Roll this out to
:10:56. > :10:58.
:10:58. > :11:04.about, what would you say that is? Well, four ml thick. For the
:11:04. > :11:09.cameraman 6th and 28ths whatever it is. And a quart. And a quart,
:11:09. > :11:15.exactly. Don't be wasting that, that will keep. Thing about this
:11:15. > :11:18.potato bread, once you have it fried in a dry pan, little bit of
:11:18. > :11:26.flour, and this would have been made, this is going back hundreds
:11:26. > :11:35.of years old this recipe. Cooked on a... Hanging over an open fire.
:11:35. > :11:41.Would you add nutMeg or something? No. That's controversial! No, no!
:11:41. > :11:47.You are the spice King, I will keep it simple. Pepper is about enough.
:11:47. > :11:51.I will wheus income the put -- whisk in the butter. You reduce it
:11:51. > :11:56.dawn, that white wine and vinegar and shallots, off the heat and
:11:56. > :12:03.whisk in the butter and you just literally just put plenty of butter
:12:03. > :12:08.in. If you would like to ask a question on the show you can call
:12:08. > :12:16.on the number, a few of you get to put your questions to us live later.
:12:16. > :12:19.Don't forget you can find all the studio recipes on our website.
:12:20. > :12:27.potato bread takes about a minute or so either side. Once that's done
:12:27. > :12:32.that will keep in the fridge or two to three days no problem. Freezes
:12:32. > :12:36.Freezes really well. These do? you have them cooked. Seal them up
:12:36. > :12:42.now and then leave them in the fridge and fry them back in butter.
:12:42. > :12:46.It's like pancakes, they freeze well. This is the sauce, you don't
:12:46. > :12:51.put it back on the stove otherwise it will start to split. It's a
:12:51. > :12:56.sauce made out of butter. I am really selling this! The idea is
:12:56. > :13:00.you cook down this, the richness of the butter and put in capers.
:13:00. > :13:08.very healthy. Don't let the butter put you off. I have some greens
:13:08. > :13:14.going with it. Parsley, capers. Watercress. Touch of black pepper.
:13:15. > :13:20.No salt. We are about ready. Just a little bit of colour on them,
:13:20. > :13:27.that's perfect. The idea of these are nice and delicate. Then finish
:13:27. > :13:36.off with a bit of butter. I think especially, we are more northern,
:13:36. > :13:43.you do butter and cream more so to southern. Right, we are ready when
:13:43. > :13:50.you are. OK. You just finish this off with a little bit of butter, I
:13:50. > :13:55.take it? Yeah. That's the salmon, just want it half-cooked. I like to
:13:55. > :13:59.serve salmon about medium rare. Could you do it with mackerel, the
:13:59. > :14:06.same process that oiliness of the mackerel? Absolutely or trout that
:14:06. > :14:09.would work. It wouldn't be against the way of the Irish? Mackerel is
:14:09. > :14:14.still a sustainable fish and caught locally, that's the most important
:14:14. > :14:19.thing. That it's coming from where you are. As opposed to being
:14:19. > :14:25.shipped halfway around the world. Ready when you are. Add a bit of
:14:25. > :14:29.butter. These eggs are very delicate. These are soft boiled
:14:29. > :14:39.because you get a little dressing out of these? Exactly, it's going
:14:39. > :14:47.
:14:47. > :14:57.to go with the butter sauce and egg. Ready when you are. Let's go.
:14:57. > :14:59.
:14:59. > :15:09.Just a second. Potato bread. The salmon. Do you want to break it
:15:09. > :15:09.
:15:09. > :15:16.open and release... Sounds good to me. This is cured, that's why it's
:15:16. > :15:26.pink in the centre. A little bit of pepper. Then we get our egg. I want
:15:26. > :15:27.
:15:27. > :15:34.to just crack that open. Again a little bit of seasoning. Some of
:15:34. > :15:37.our lovely watercress. They grow that in Hampshire, do you have
:15:37. > :15:42.plenty of that in Northern Ireland? We do and this time of year some
:15:42. > :15:46.fantastic wild garlic out there to be picked. Over with the dressing.
:15:46. > :15:53.Looks delicious. Don't be shy! You got to have plenty of sauce.
:15:53. > :15:58.people get that for mother's day they'll be more than happy. Cured
:15:58. > :16:03.Glenarm organic salmon with potato bread and egg and butter sauce.
:16:03. > :16:08.There you go. Is that a little wow from over
:16:08. > :16:13.there?! This is the best show to be a part of because you get to try
:16:13. > :16:18.that. Tell us what you think of that one. Like you say that salmon
:16:19. > :16:22.is slightly cured that's why you get away with it. People are
:16:22. > :16:25.probably going to become mothers so they can eat this dish and get it
:16:25. > :16:31.next year. You have plenty of butter and you have the sharpness
:16:31. > :16:38.from the little bit of capers and anchovy. It's going to cut through
:16:38. > :16:44.it. Just nod if you want. This is great. Happy with that? It's great,
:16:44. > :16:48.yes. You are not going to get any, Nic. We need wine to go with this
:16:48. > :16:52.and in keeping with the St Patrick's Day theme we sent our
:16:52. > :17:02.wine expert Susie to Danny's home town, Belfast. What did she choose
:17:02. > :17:03.
:17:03. > :17:13.I am here in Belfast Titanic Quarter where the great hip was
:17:13. > :17:17.
:17:17. > :17:21.completed -- ship was completed 100 Danny, I have made your salmon and
:17:21. > :17:28.it's a wonderful dish. The way to go with wine is definitely French
:17:28. > :17:33.classic whites. A Sauvignon Blanc would be a crisp refreshing partner
:17:33. > :17:39.but even better is the chardonnay grape and the wine I have chosen is
:17:39. > :17:43.the burgundy chardonnay 2010. White burgundies like this one have
:17:43. > :17:49.exactly the smooth rounded texture that can take on rich fish like
:17:49. > :17:59.salmon. A light very crisp white is too weedy.
:17:59. > :17:59.
:17:59. > :18:02.It's a lovely aroma. There's lively fresh fruit here,
:18:02. > :18:04.that is certainly going to work with the salty flavours of the
:18:04. > :18:10.anchovies and capers in the green butter sauce.
:18:10. > :18:13.But the really important thing is that this is a ripe buttery white
:18:13. > :18:18.and that's crucial to go with the richness of the salmon and texture
:18:18. > :18:24.of the egg and that lovely soft potato. Danny, your supersalmon
:18:24. > :18:28.tkefrbs one of the best burgundies around and here it is, cheers.
:18:28. > :18:32.Cheers indeed. A bargain there. Absolutely. Just under �8. It's
:18:32. > :18:36.great and lovely character and buttery. Finish is perfect for the
:18:36. > :18:41.salmon. I don't know how many dollars is that, I reckon about 14,
:18:41. > :18:45.something like that. It's a great bargain, yeah. The roundness goes
:18:45. > :18:50.beautiful with the egg actually, the fullness, really good.
:18:50. > :18:57.combination works well. Later Nic has one of his his trademark
:18:57. > :19:02.recipes. It's duck breast with Amarillo, misa and pickles to clean
:19:02. > :19:05.that palate. Now it's time to catch up with Rick Stein as he travels
:19:05. > :19:10.the country hunting for his food heroes. Today he is in London and
:19:10. > :19:20.kicking off with a trip around the brilliant Borough Market which is
:19:20. > :19:20.
:19:20. > :20:00.Apology for the loss of subtitles for 40 seconds
:20:00. > :20:06.I know this isn't British but it's an addiction of mine. The tphreufr
:20:06. > :20:11.of these air dried ham from the black pig is a combination of
:20:12. > :20:15.slight tart ness and sweetness. These are the best pork pies I have
:20:15. > :20:19.ever tasted and look at the quality of this lamb from the lakeland
:20:19. > :20:23.fells, the depth of colour is almost like mutton. And this fish
:20:23. > :20:28.is really interesting. Brilliant fish. Look at this whaoeuld sea
:20:28. > :20:33.trout. But this is from the north- west, too. I asked Les why bring it
:20:33. > :20:38.down here? It makes me happy to do what I do here, putting the
:20:38. > :20:42.selection of fish on. Up north it's like you are cod, plaice and that's
:20:42. > :20:52.all you can sell really. Don't you think we should have markets like
:20:52. > :21:01.
:21:01. > :21:04.this all over the country? It Would be nice. Take Hake, it's a lovely
:21:04. > :21:10.fish but I am sure with attractive markets like this everywhere there
:21:10. > :21:17.would be no problem. This is Manze, the oldest eel and pie shop in
:21:17. > :21:22.London. They're an Italian family who have been here since 1878.
:21:22. > :21:28.There used to be loads of these shops in London but now they're
:21:28. > :21:32.answer endangered species. One pie, mash, liqueur and eels and could I
:21:32. > :21:36.have some cold sauce. This isn't the sort of food you would want to
:21:36. > :21:44.eat in a smart restaurant but here with the Victorian tiles, long
:21:44. > :21:51.benches and marble-topped tables it seemed just right. So, this is pie,
:21:51. > :21:54.mash, liqueur and eels. First of all, it was eel pie, but the eels
:21:54. > :21:58.in the Thames died out, they carried on making meat pies and the
:21:58. > :22:02.mash was always with it. But the liqueur was the cooking juice from
:22:02. > :22:06.the eels. If you wanted you could have the eels as a side order,
:22:06. > :22:10.which is what I have just had today and very nice it is too.
:22:10. > :22:18.What I find really interesting is I have been here about an hour now
:22:18. > :22:23.and is looking at the different types of people in the queue.
:22:24. > :22:29.will have long benches with someone not with a bean and someone sitting
:22:29. > :22:32.next to someone who has come over from the City. They don't just come
:22:32. > :22:37.in once in a blue moon, sometimes are in three times a week. They
:22:37. > :22:42.meet friends and things like this, it's a social gathering. Young mums
:22:42. > :22:49.bring kids in, and away they go. So another generation of customers is
:22:49. > :22:54.born. Now just because most of this series is about everything but fish,
:22:55. > :22:59.don't get any idea that it's not still my first love. Actually Hake
:22:59. > :23:05.is one of my favourite fish. It's a member of the cod family. We eat
:23:05. > :23:08.too much cod, and not enough Hake. It's a shame to me, we ought to eat
:23:08. > :23:13.more. There's plenty of Hake fishing going on off the coast of
:23:13. > :23:18.Ireland and Cornwall, particularly. But all the fish, sadly, is going
:23:18. > :23:28.into Spanish trawlers, and straight over to Spain. Why don't we eat it?
:23:28. > :23:47.
:23:47. > :23:53.This dish will, I hope, help you to Blanche them brief reu in boiling
:23:53. > :23:57.water. Drop them into a kol ander and put it under the cold water tap.
:23:57. > :24:03.Squeeze the moisture out of them and drop them into a blender.
:24:03. > :24:08.First of all, some mild French mustard and now garlic. Next some
:24:08. > :24:18.lemon juice. About the juice of half a lemon and a couple of egg
:24:18. > :24:18.
:24:18. > :24:26.yolks to bind everything up. A good pinch of salt. This is one
:24:26. > :24:30.of my favourite sauces for poached fish. All those herbs lightly
:24:30. > :24:34.blanched. Hake is a perfect fish for poaching. The texture is
:24:34. > :24:38.similar to salmon and it works just as well. It's very pleasing to have
:24:38. > :24:48.a poached white fish. You can serve this cold as well. It's extremely
:24:48. > :24:53.
:24:53. > :24:56.nice like that. That's done. I have made a simple -
:24:56. > :25:01.parsley peppercorns, that's gentle poaching because it's a soft fish
:25:01. > :25:08.and the butter beans, these are plump Spanish ones. I am mixing
:25:08. > :25:14.them with chopped tomato and chilli and a great deal of parsley. Salt,
:25:14. > :25:19.and my favourite white pepper, it's from India. Finally some really
:25:19. > :25:26.good Spanish olive oil. This is a great combination. I warm it all
:25:26. > :25:30.through gently. I don't want it to spill any of those fresh flavours.
:25:30. > :25:37.I like presenting fish like this, peeling off the skin at the last
:25:37. > :25:44.minute. It leaves a lovely sheen on the fish. Finish with the beans and
:25:44. > :25:47.a nice spoonful of sauce. People are always asking me what my food
:25:47. > :25:53.is all about, what's it like? I would say this dish is what my food
:25:53. > :25:56.is like. It's sort of me, when I am travelling around the country not
:25:56. > :26:00.always wonderful food, this is the thing I am thinking about. Because
:26:00. > :26:10.it's sort of delicate and it's fun really. You look at it and think I
:26:10. > :26:10.
:26:10. > :26:14.would love to eat that. This is it! And there are plenty more Hake
:26:15. > :26:21.recipes on the Saturday Kitchen website if you fancy trying it this
:26:21. > :26:27.weekend. Now for my masterclass I am going to help out one of our
:26:27. > :26:32.viewers, Pam e-mailed asking what is the perfect way of making scones.
:26:33. > :26:40.You probably don't know what I am talking about. No! Scones, this is
:26:40. > :26:49.plain flour, 450 grams. 75 grams of butter. I use firm butter for this,
:26:49. > :26:56.not room temperature. 75 grams of caster sugar and I - instead of
:26:56. > :26:59.using self-raising flour, I use 450 grams of flour, five teaspoons of
:26:59. > :27:04.baking powder, pinch of salt and rub this together with your fingers.
:27:04. > :27:07.This is how I got into cooking when I was a young kid. My grandmother
:27:07. > :27:17.used to watch Coronation Street for half an hour while rubbing butter
:27:17. > :27:38.
:27:38. > :27:44.and flour together with her fingers butter and the flour together by
:27:44. > :27:46.hand it works the flour less. As it works the flour less it
:27:46. > :27:52.becomes short. This is what is wrong with America.
:27:52. > :27:55.We go to the freezer section in the store and you open up and there is
:27:55. > :27:59.the pie crust. You never have to make anything.
:27:59. > :28:03.No! This does not take long. It takes three or four minutes to do.
:28:03. > :28:08.It is great to get the kids involved, but the idea of it, this
:28:08. > :28:13.is how I learned to cook as a kid, by watching my parents do this.
:28:13. > :28:18.You are making me feel bad about my childhood.
:28:18. > :28:23.You mentioned the fried food, but what is this about biscuits and
:28:23. > :28:28.gravy? I love them. My grandfather would spend about two hours,
:28:28. > :28:34.putting on a show, making the most elaborate diarf in -- dish in the
:28:34. > :28:39.world, but it is the easiest thing in the world. It is a morning dish.
:28:39. > :28:45.You put a sauce naj the gravy. Why are you making that face it is
:28:45. > :28:49.delicious. I should cook it for you. It is healthy, he uses a veggie
:28:49. > :28:54.sausage and a skimmed milk it is amazing.
:28:54. > :28:59.It is really being sold now! It is really popular in the south.
:28:59. > :29:02.Well, these are popular all over the UK, the scones, but it is how
:29:02. > :29:08.you serve them that make it is controversial. Do you put the jam
:29:08. > :29:12.on the bottom or the jam on the top? Now, you can pop in the
:29:12. > :29:17.sultanas in there, but all the crumb has gone. I put two medium-
:29:17. > :29:22.sized eggs in here. Some don't put eggs in it. It does make it shorter.
:29:22. > :29:32.This is almost like a fool-proof prees.
:29:32. > :29:33.
:29:33. > :29:39.1 -- a fool-proof recipe. There is 135 mills of milk. There
:29:39. > :29:44.is more on the website. That is a little mistake.
:29:44. > :29:52.This is where you have to be careful, the flour absorbs
:29:52. > :29:55.different amounts of liquid. This is where the flour is
:29:55. > :29:59.important. I think that this show is inspiring
:30:00. > :30:05.me to cook. Is it? Do you think we would do
:30:05. > :30:12.well in America if we were there? Yes, as no-one knows how to cook!
:30:12. > :30:16.know that Jamie Oliver has tried but it is a bit of a struggle! It
:30:16. > :30:23.should be this texture. If it is dry in the oven, then it will be
:30:23. > :30:28.dry when it comes out. There should be some moisture in there. A tiny
:30:28. > :30:32.bit of flour now. Now let's mould this together. I will roll it out
:30:32. > :30:41.and cut it up, but we mentioned that after your time in Kentucky,
:30:41. > :30:47.you went to this, is it the Julliard School in New York? Yes.
:30:47. > :30:54.It is difficult to get into? Yes, I guess that I had the best is a
:30:54. > :30:58.minutes of my life in the audition. Did you decide when you were young
:30:59. > :31:05.to act? I was very focused. When I was eight years old. I wanted to
:31:05. > :31:13.act. I never had a plan B. It had to work! When I was 14, I decided
:31:13. > :31:19.that I should go to the best school. That was the goal, Julliard.
:31:19. > :31:27.You were in school and did a Broadway show? I did so, I got
:31:27. > :31:31.lucky with Liam Neeson, I did a great theatre production with him.
:31:31. > :31:36.Arthur Miller was alive and involved in that production. I was
:31:36. > :31:41.in a show with him and Liam Neeson, I remember thinking I could die
:31:41. > :31:46.right now. I'm glad I didn't, but after that I moved to Los Angeles
:31:46. > :31:50.and started waiting tables as any good actress does.
:31:50. > :31:56.But you hear stories like that all the time, but it happened quickly
:31:56. > :32:03.to you. You went into many different things, thrillers were
:32:03. > :32:06.the big thing, a serious part for those? I did Exorcism with Emily
:32:06. > :32:11.Rose and then after that I got into Dexter.
:32:11. > :32:16.Tell bus that, then it is hugely popular? Yes.
:32:16. > :32:23.In the States, it is 5 million people a week that watch it?
:32:23. > :32:28.don't pay too much attention to it. Nearly as popular as this show!
:32:28. > :32:34.start watching season six, I'm about eight weeks away from
:32:34. > :32:40.shooting season seven. That is on the FX channel? Yes.
:32:40. > :32:44.You are filming series 7? Yes. You are playing a police women. It
:32:44. > :32:49.is based on a dark set up, based on a novel.
:32:50. > :32:52.Yes. So it is based on this character,
:32:53. > :33:02.Dexter, who is... He is a seriously killer.
:33:03. > :33:03.
:33:03. > :33:07.But he works in the Police Force. It must have been when they were
:33:07. > :33:11.first bringing it to the air it was a little controversial, but also
:33:11. > :33:15.people thinking it would be nice to see it, but not the following now
:33:15. > :33:20.that it has all over the globe, that it would have been thought
:33:20. > :33:26.that it would be that popular? Apparently people really like
:33:26. > :33:30.championing a seriously killer, so, it's been a lot of fun. Really
:33:30. > :33:36.challenging. The sixth season will change everything it all, the whole
:33:36. > :33:39.mould of the show breaks down at the end of season six. So series
:33:39. > :33:45.seven and eight will be totally different beasts.
:33:45. > :33:49.That has made him excited!! So, now the scones, you use the cutters.
:33:49. > :33:55.Put a little bit of flour on it, and pop them out. You can see that
:33:55. > :34:03.it is moist at this point. Then, what I do is lift them out. Roll it
:34:03. > :34:08.once. Once it has been rolled, cut it, and then lay them out.
:34:08. > :34:13.If you overroll it it will make it tough.
:34:13. > :34:18.These bits are great, don't throw them away.
:34:18. > :34:24.Now, egg wash, just an egg yolk over the top.
:34:24. > :34:29.Why? Is it for browning? Yes, browning, but I double the egg wash.
:34:29. > :34:34.So once you have made these, pop them in the fridge. Allow them to
:34:34. > :34:41.chill tor -- for about 20 minutes, and then egg wash them again before
:34:41. > :34:45.they go in the oven. So chilled, egg washed, again, hot oven. 450
:34:45. > :34:51.degrees Fahrenheit. That is about 225 in the UK. Gas
:34:51. > :34:55.mark six or seven. A high oven and we end up with these. Scones. You
:34:55. > :35:01.need it high because of the glaze with the egg yolk. This is where
:35:01. > :35:06.you get controversial in the UK. Do you put the butter on, the cream on,
:35:06. > :35:11.whatever you put on first? But the idea being, is that you have
:35:11. > :35:16.delicate scones, some butter... Butter is very good for you. I
:35:16. > :35:20.don't know why you give me that look! This is what I've been saying
:35:20. > :35:27.for years! Thank you very much, you can come back again! Then we have
:35:27. > :35:34.the jam. This is straub jam. That is on here as -- this is strawberry
:35:34. > :35:41.jam. Some put the jam on last. Then we
:35:41. > :35:51.have clotted cream. I know you were looking at this, wondering what it
:35:51. > :35:55.was. This is clotted cream from Devon.
:35:55. > :36:00.This is milk that they place in what looks like a big washing
:36:00. > :36:09.machine. It brings the cream, the fat to the top and they put it into
:36:09. > :36:14.a little pot and then steam it over what we call a tray of hot water, a
:36:14. > :36:21.ban marie. It sets into that. There you have proper food, scones, jam
:36:21. > :36:23.and clotted cream. I would do it this way! I feel bad
:36:23. > :36:31.for the audience, they can't try this.
:36:31. > :36:35.Don't worry about them! I'm so lucky! Why would you put givey on
:36:35. > :36:37.top of that?! I will show you some day.
:36:37. > :36:43.That is delicious. It is amazing.
:36:43. > :36:51.If you have a tip you want to share with us, drop us a line. That is
:36:51. > :36:56.via the website at: This is delicious! Right, what will
:36:56. > :37:01.we be cooking for Jennifer at the end of the show? It could be
:37:01. > :37:07.chicken with noodles, carrots, spring onions, loads of basil and
:37:07. > :37:16.finished off with peanuts. Or food hell? It could be chicken,
:37:16. > :37:25.battered out, stuffed with ham, cheese, served with a pile of chips
:37:25. > :37:32.and home-made ketchup. Some of the guys in the studio get to decide
:37:32. > :37:36.Jennifer's food today. Now, in this restaurant, they are
:37:36. > :37:46.cooking Thai lufrpbl in a very busy restaurant.
:37:46. > :37:52.
:37:52. > :37:56.It is 9.00am. Margie, and Tim are heading to a restaurant for the
:37:56. > :38:03.first time. They have been sent to a modern Thai restaurant in
:38:03. > :38:07.London's busy West End, where they are cooking under the head chef
:38:07. > :38:12.Tomasz Khan. Welcome to the restaurant. I am
:38:12. > :38:17.cooking everything fresh order. I want you to keep up with us.
:38:17. > :38:20.Margie is cooking a starter of grilled chicken secures with a
:38:20. > :38:30.satay sauce. So, the chicken starter goes on the
:38:30. > :38:30.
:38:30. > :39:11.Apology for the loss of subtitles for 40 seconds
:39:11. > :39:16.Turn the let up. Play with it. Toss it around.
:39:16. > :39:20.Now yes the tamarind and the sweet turnip it is ready.
:39:20. > :39:30.Place it in the centre with the prawns on the top.
:39:30. > :39:31.
:39:31. > :39:36.That is all I want from you. Tim is in charge of a main course of Thai
:39:36. > :39:40.green chicken curry. It can go in.
:39:40. > :39:44.This is nice and hot. This is the secret to getting the
:39:44. > :39:49.flavour out. I put a little bit of coconut cream
:39:49. > :39:58.in it. Now, what we need is the green
:39:58. > :40:02.curry piece. Now you want to fry that
:40:02. > :40:07.Thai aubergine. Now you want the chicken to be cooked. Just make
:40:07. > :40:12.sure that the chicken is cooked. We don't want to kill anyone! It is
:40:12. > :40:17.ready. Let's hope I can do it as good as
:40:17. > :40:27.that, that is really good! Phenomenal! Right, guys... The
:40:27. > :40:36.service is going to start now. I would love the chicken satay to
:40:36. > :40:46.start with. Chicken satay... Chicken satay...
:40:46. > :40:51.Margie, I have three chicken satay. Margie, I have another two chicken
:40:51. > :40:59.satay, that make it is five portions all together, yes? That's
:40:59. > :41:05.ready. Margie, how long for the satay?
:41:05. > :41:11.minute. That's not good enough! Let's go.
:41:11. > :41:17.Let's go! We have another one. I can't send this up. You see,
:41:17. > :41:26.there is too much cucumber, too much chilli, I want them equal. Re-
:41:26. > :41:36.plate that for me. Aggie, you have two pad Thai prawn.
:41:36. > :41:42.
:41:42. > :41:48.Yes, chef. Aggie, can you make me a new one.
:41:48. > :41:55.There is not enough salt in there. The heat is on! Table six, Tim, one
:41:55. > :42:05.green Thai chicken curry. Yes, chef. Is that OK now? Yes.
:42:05. > :42:06.
:42:06. > :42:12.Did you taste it? Yes it is nice. Good. Let's go.
:42:12. > :42:20.Tim? Yes? I think that I just lost my job.
:42:20. > :42:26.What would you like, sir? Satay. Margie, can I have three chicken
:42:26. > :42:30.satay to go. Yes, chef. Margie, you have one more chicken
:42:30. > :42:34.satay to go... You have two more chicken satay to go.
:42:34. > :42:42.I will try to get on it a little better than I did the last time. I
:42:42. > :42:52.want to impress the chef. How long for the satay? Two minutes.
:42:52. > :42:56.
:42:57. > :43:01.Can I have six chicken satay to go! Thank you, chef! I need these to go.
:43:01. > :43:10.Here you go, chef. That is looking, much, mush, better.
:43:10. > :43:16.How come I don't get it first time? How come it takes so long? This is
:43:16. > :43:20.really delicious! Three pad Thai prawns to go, yes? Yes, chef.
:43:20. > :43:25.Normally by now we should be halfway through with this ticket.
:43:25. > :43:33.Aggie when you have finished with this one, you have all together
:43:34. > :43:38.five pad Thai prawns to go. Yes, chef.
:43:38. > :43:48.Aggie, what you do is lovely, but you are too slow. I will ask you to
:43:48. > :43:50.
:43:50. > :43:53.step on the side for a bit. Let the chef take over.
:43:53. > :44:03.I had five orders at once. I got two out. She is doing the other
:44:03. > :44:03.
:44:03. > :44:07.three. With the rush over, Aggie has
:44:07. > :44:17.another chance to redeem herself. I want one pad Thai.
:44:17. > :44:26.
:44:26. > :44:32.Pad... Pad... What's it called? Pad thy, chef.
:44:32. > :44:35.If you can keep it like this, you get a job in my kitchen. The pad
:44:35. > :44:38.Thai is wonderful it tastes fresh, the prawns are delicious and it
:44:38. > :44:48.looks really good. Three portions together to go.
:44:48. > :45:01.
:45:01. > :45:09.Tim, I think your curry it too dry. There is not enough coconut milk in
:45:09. > :45:19.there. How long for the green curry?
:45:19. > :45:20.
:45:20. > :45:26.Coming now, chef. Tim, you have saved yourself!
:45:26. > :45:31.you, chef! I'm really impressed with the Thai green curry. I think
:45:31. > :45:36.it is fantastic. It is hot it is fresh, yes it is good.
:45:36. > :45:42.Right it is the end of the service. Let me say thank you very much.
:45:42. > :45:46.Margie, when her nerves settled down after the big order, she got
:45:46. > :45:51.better and better. Aggie started off with a shaky start, but she
:45:51. > :45:56.proved to the end that she could do it. Tim did very well. For a
:45:56. > :46:04.European to come in and learn to cook Thai food in half a day it is
:46:04. > :46:08.You can see how the celebrities get on when they are set an invention
:46:08. > :46:14.test in about 20 minutes. Still to come on Saturday Kitchen Live: In
:46:14. > :46:20.keeping with St Patrick's Day Keith Floyd is in Ireland, he is at the
:46:20. > :46:26.Ballymaloe cookery school with Myrtle Allen preparing the perfect
:46:26. > :46:31.Irish stew and Danny will have some eggs-plaining to do when he gets
:46:32. > :46:36.back home to Belfast if he is not up for the crack! He goes head-to-
:46:36. > :46:39.head in the omelette challenge. What will we be cooking for
:46:39. > :46:44.Jennifer? That fantastic food Heaven, Thai steamed chicken with
:46:44. > :46:48.glass noodle salad or food hell deep fried chicken with deep fried
:46:48. > :46:52.chips? Cooking next is sa man who is about to make his first step on
:46:52. > :46:55.a brand new culinary adventure, it's Nic Watt. Great to have you on
:46:56. > :47:01.the show. Thank you. A brand new invention but you are going back
:47:01. > :47:06.home? Absolutely. Back to New Zealand. So, what's on the menu?
:47:06. > :47:12.have some beautiful duck breast, score that and the important part
:47:12. > :47:16.is marinate it, this is aji Amarillo, a hot pepper, a lot of
:47:16. > :47:23.kick but it's also very round. that like a chilli pepper? Very
:47:23. > :47:29.much, it's a yellow pepper and it's a puree of that. White miso. That's
:47:29. > :47:35.going to help carry that heat. We have some sake, lime juice and
:47:35. > :47:43.ginger. We are going to add marjoram to add to that. I am doing
:47:43. > :47:50.the pickle. Two really quick bright pickles. Pickle with cucumber and
:47:50. > :47:54.daikon radish. And we are doing nothing, right! You get to eat it.
:47:54. > :48:01.You are so known for sort of that sort of mixture of different -
:48:01. > :48:08.would you say fusion food? Oriental? With the Japanese
:48:08. > :48:13.component, this is what I am adding to here is Peruvian food and the
:48:13. > :48:16.food is essentially in a way a blend, because it's been - they've
:48:16. > :48:22.allowed Japanese, Chinese, north Africans to come in. It's becoming
:48:22. > :48:27.popular in the UK this Peruvian style. It's popular globally. It's
:48:27. > :48:37.the components of the food where it's been influenced by the
:48:37. > :48:45.
:48:45. > :48:48.sauces and the spicy mar inkwrads and thaoer cooked over the grill.
:48:48. > :48:51.When did you first fall in love with this style of cooking, from a
:48:51. > :48:57.boy from New Zealand where does this come from? It's exactly what
:48:57. > :49:03.you just said, it's the New Zealand component. New Zealand itself,
:49:03. > :49:07.doesn't necessarily have a a cuisine, it draws off those areas,
:49:07. > :49:15.it can be Asian components, Japanese. You have the Vietnamese
:49:15. > :49:20.components. Chinese. It taps into all of those. You came to the UK
:49:20. > :49:25.and obviously you have gone on to open a Mediterranean one and this
:49:25. > :49:31.new one. What are you going to do when you go back home? First and
:49:31. > :49:35.foremost... Retire! First I am going fishing, 100%. I don't blame
:49:35. > :49:41.you. Then there's a lot of of opportunities in New Zealand with
:49:41. > :49:46.the Asian food, be it the open charcoal grill. I would love to do
:49:46. > :49:50.a seafood restaurant in Auckland, it's a harbour city. I have added
:49:50. > :49:55.ginger juice to here. A lot of people will just grate this ginger
:49:55. > :50:00.and use it. You squeeze out the juice. I pretty much use it in
:50:00. > :50:05.everything. It's a lovely way to get a nice kick into a dressing.
:50:05. > :50:09.It's not even just with the flavours I do, if you have a
:50:09. > :50:15.beautiful tomato or carrot soup and want to give it that extra edge,
:50:15. > :50:20.ginger juice and it's really good. I am I am combining this. This is
:50:20. > :50:25.both a marinade as well as a sauce to go with it. Absolutely. We are
:50:25. > :50:30.going to marinade the duck in it and take a little bit on the side
:50:30. > :50:40.and reserve that because when it cooks and marinades the flavours
:50:40. > :50:46.soften and get more subtle. The miso is to carry the aji Amarillo
:50:46. > :50:51.and caramelise because we are going to get sweet balance on the
:50:51. > :50:57.marinade. Although they're unusual ingredients they are becoming more
:50:57. > :51:05.available. I have to say I haven't seen that yellow one kwraet. -- yet.
:51:05. > :51:13.Very accessible. Accessible! When you know where to get it from.
:51:13. > :51:23.these? OK. In the garden! Really accessible are they?! That's
:51:23. > :51:24.
:51:24. > :51:28.pushing the boundaries. What are these? It's a magnolia leaf. I have
:51:28. > :51:32.magnolias growing at home but they're not like that. Tell bus the
:51:32. > :51:39.duck -- tell us about the duck. am scoring the skin. It's going to
:51:39. > :51:49.allow the fat to render out and allow the marinade to get in there.
:51:49. > :51:53.Criss-cross. The pickle is a really simple and quick, as we are doing
:51:54. > :51:59.right now. Quick pickle. The salt will draw moisture out, soften it
:51:59. > :52:05.slightly and add vinegar. The duck goes in like so. You could use this
:52:05. > :52:15.for fish and chicken. Chicken is beautiful, if you change the
:52:15. > :52:17.
:52:17. > :52:22.Amarillo to rikoto, fantastic for lamb. What's the difference? It's
:52:23. > :52:30.all on the website! It's more oomph behind it, like really. You think
:52:30. > :52:35.this is spicy, it's eye-wateringly spicy. This is instead of using the
:52:35. > :52:39.grill that you use. Yeah. Which is a charcoal based grill in the
:52:39. > :52:43.restaurant. This over the actual barbecue, the grill is ideal,
:52:43. > :52:50.definitely. But if I brought the charcoal in here we would have a
:52:50. > :52:54.rather Smokey environment. Exactly. Rub that marinade off the top.
:52:54. > :52:59.will leave you to colour that. All today's recipes, including this one,
:52:59. > :53:03.are on the website. And from next Sunday over on BBC2
:53:03. > :53:08.at 10.00 I am going to be sharing some of my favourite recipes for
:53:08. > :53:15.you over the years with a new series called Saturday Kitchen Best
:53:15. > :53:20.Bites. But it will be out next week, 10.00, there you go.
:53:20. > :53:24.We are going to try to get a really good colour. It will start to
:53:24. > :53:31.blacken. That's going to give thaus sweet balance and soften that spice.
:53:31. > :53:36.I am going to wash this salt off here. Get rid of the salt. What
:53:36. > :53:44.vinegar are you going to use? vinegar. -- rice vinegar. Important
:53:44. > :53:49.part is add a little bit of the marinade back on the leaf. There we
:53:49. > :53:53.go. A little bit of colour and marinade on the leave so when it's
:53:53. > :54:00.cooking all that's going up inside. Get the tphreufr in there --
:54:00. > :54:07.flavour in there. If my mother's watching this, and can't get a leaf,
:54:07. > :54:13.maybe a nettle! Not sure a nettle! Place that on there like so. In the
:54:13. > :54:16.oven. How long do you want to cook that for? About six minutes on 180.
:54:17. > :54:21.Let it rest for a few good minutes. We have this one here which has
:54:21. > :54:31.rested. You want to leave that to one side. We have the sauce to
:54:31. > :54:37.serve with it. You are going to slice this. Yeah and that allows
:54:37. > :54:44.the... Hence with the Asian food everything is done with chopsticks
:54:44. > :54:49.so you want nice thin bite size, in which you can comfort plea drop
:54:49. > :54:54.in... -- comfortably. What fish would you do? Salmon would be nice.
:54:54. > :54:58.Fatty fish, salmon would be nice. Otherwise something like cod. Cod
:54:58. > :55:02.fillet or something along those lines. Mackerel works so well with
:55:02. > :55:10.ingredients like this, takes the flavours. You need something that's
:55:10. > :55:14.got that fattiness to help carry it. All we are going to do, a few
:55:14. > :55:24.little bits of this pickle to go across, which you have cut very,
:55:24. > :55:28.
:55:28. > :55:38.very nicely. I tried my best! Little pearls of cucumber. And the
:55:38. > :55:41.
:55:41. > :55:50.last will be some nice... Like so. Coriander will help bring in the
:55:50. > :56:00.aroma. How good does that look? have duck breast with aji Amarillo,
:56:00. > :56:04.
:56:04. > :56:09.miso and ginger and bright pickle. You are going to have to fight for
:56:09. > :56:15.this one, I think. The crew is really liking this one. Chopsticks
:56:15. > :56:20.at the ready. This is the first time you have tried duck. I am used
:56:20. > :56:25.to feeding them, not eating them. Tell us what you think of that
:56:25. > :56:32.dressing as well to go with it? Good? I am not sharing it. You are
:56:32. > :56:36.not sharing it. It is delicious. It's amazing. It's that charring on
:56:36. > :56:40.the top as well. You have to have that balance. You need that
:56:40. > :56:43.charring to go with the sweetness of the sauce and it's spicy, a lot
:56:43. > :56:46.of background behind it. I don't know where you are going to find
:56:46. > :56:51.those ingredients from but you have to try that dish. Let's go back to
:56:51. > :57:01.Belfast to see what Susie has chosen to go with Nic's fantastic
:57:01. > :57:01.
:57:01. > :57:05.Wow, the duck dish is wonderful. But it's a shade difficult to match
:57:05. > :57:09.with wine. There are various elements that act as an obstacle
:57:09. > :57:15.course. I have matched Japanese dishes very well with the clean
:57:15. > :57:20.lean flavours of Muscadet so this would be a decent choice. On this
:57:20. > :57:30.occasion I am looking for something fruitier and the wine I have chosen
:57:30. > :57:30.
:57:30. > :57:37.is the Kauri Free Sauvignon Blanc from New Zealand. To watch this
:57:37. > :57:47.dish equip yourself with an unoaked white with good fruitiness and
:57:47. > :57:48.
:57:48. > :57:53.that's an armomatic wine. There are pwhrepbt of Sauvignon blancs but
:57:53. > :57:58.this is simpler, and it's very fruity. That That citrus works well
:57:58. > :58:01.with the wine and ginger but there is also a slight hint of green
:58:01. > :58:11.pepper and that goes well with the cool cucumber and the wine doesn't
:58:11. > :58:15.
:58:15. > :58:17.clash with that wonderful marinade. I think I have cracked it. Enjoy it.
:58:17. > :58:21.After the Belfast trip she was looking forward to going to New
:58:21. > :58:30.Zealand but the budget would not allow us. What do you think of this
:58:30. > :58:34.one? Beautiful. Hard to beat. Kauri Tree even better. What is that?
:58:34. > :58:39.iconic tree in New Zealand, strength, power, like the All
:58:39. > :58:46.Blacks. I am not mentioning rugby. What do you reckon? Get off my
:58:46. > :58:52.duck! Great, perfect pairing. managed to sneak a bit, Tanni. --
:58:52. > :58:57.Danny. Fabulous. What do you reckon of the wine? New Zealand winner.
:58:57. > :59:03.is brilliant. Let's get back to celebrity MasterChef and now the
:59:04. > :59:13.celebrities have to face an invention test, good luck with this
:59:14. > :59:21.
:59:21. > :59:24.On the pwefrpbgs next -- benches next to us are a beautiful set of
:59:24. > :59:27.ingredients and they can be found throughout Asia. Two dishes
:59:27. > :59:36.inspired by your time in that restaurant. Come up and select your
:59:36. > :59:43.ingredients. The selection includes pork fillet,
:59:43. > :59:53.langoustine, chicken thighs, coconut milk, rice papers, bean
:59:53. > :59:57.sprouts and pineapple. I am just taking every ingredients.
:59:57. > :00:07.OK, one hour and 15 minutes, two dishes inspired by your time in the
:00:07. > :00:08.
:00:08. > :00:12.restaurant. Let's cook. Margi is a mum, I like her cooking.
:00:12. > :00:21.There's nothing wrong with that at all. It's real and from the heart.
:00:21. > :00:25.It's lovely. Really good bowl of soup. You make me want to cry.
:00:25. > :00:31.did you enjoy your time in the restaurant? It was hot. It was
:00:31. > :00:35.furious. They had everything prepped up first, because it's fast
:00:35. > :00:39.cooking and so I took that as a tip. Is that the way you are going to
:00:39. > :00:49.work today? Yeah. What are you making for us? A chicken dish and
:00:49. > :00:50.
:00:50. > :00:56.going to have a go with the King prawns. 45 minutes. Tim, he's
:00:56. > :01:06.observed a lot of really good cooking. He knows what good food
:01:06. > :01:11.should taste like. The sauce is wizard. Tim, you had a brilliant
:01:11. > :01:14.round in the kitchen and then nervous again. I am hrfrt when --
:01:14. > :01:18.all right when people tell me what to do but as soon as I have to
:01:18. > :01:22.think about it myself I don't have the knowledge really, so I am
:01:22. > :01:28.slightly nervous and scared about what I am going to produce here. My
:01:28. > :01:35.biggest problem is I am looking for nice herbs, the herb I hate most is
:01:35. > :01:45.coriander, it's horrible. Tim, what are your two dishes? I am going to
:01:45. > :01:45.
:01:45. > :01:49.try and do a pork style stir fry, and make a delicious coconut style
:01:49. > :01:59.langoustine curry. What could the issues possibly be? I don't know
:01:59. > :02:05.
:02:05. > :02:09.Just over is a minutes and then we want Thai food on the bench! Aggie
:02:09. > :02:15.that we know, she has a wealth of experience and knowledge.
:02:15. > :02:19.This is delicious! That custard is heaven.
:02:19. > :02:28.Aggie, you seem very tense today? I'm always tense! What are you
:02:28. > :02:33.cooking for us? Stir-fried pork with fragrant rice and caramelised
:02:33. > :02:43.pineapple with a chocolate sauce. Five minutes left. The last five
:02:43. > :02:44.
:02:44. > :02:54.minutes. You have about 30 seconds left to
:02:54. > :03:12.
:03:12. > :03:17.That's it! The time's up! Marg ie's made two stir-fries, the first, a
:03:17. > :03:21.langoustine stir-fry with fish sauce.
:03:21. > :03:26.Really pungent, saltyness coming from the fish sauce, which I like.
:03:26. > :03:31.I have a lovely big hunk of chilli, so spice in the back of my throat.
:03:31. > :03:38.I like the flavours. Veg, themselves, are a little overcooked.
:03:38. > :03:47.Right, that is the stir-fry, let's have a look at the stir-fry!
:03:47. > :03:55.Margie's second dish is stir-fried chicken with oyster sauce.
:03:55. > :04:00.Hmm! Hey! We have saltiness in there, loads of ginger in there and
:04:00. > :04:06.real heat! Whoa, listen, you to make the food look prettier. That
:04:06. > :04:16.is great. It is like a diamond ring in a carrier bag.
:04:16. > :04:23.Tim has invented a crispy chilli park and Thai veg rice paperwork
:04:23. > :04:27.wrap with a soy-based dipping sauce. Your little spring rolls promise a
:04:27. > :04:32.lot and don't quite deliver. Inside that spring roll, there
:04:32. > :04:36.needs a little more of something, a herb or whatever it may be. The
:04:36. > :04:40.sauce of just the soy and the chopped chilli is a little bit
:04:40. > :04:44.strong, but, for me it is really inventive, an interesting dish.
:04:44. > :04:49.There is something coming out of your mind at this stage of the
:04:49. > :04:55.competition. Good on you. Really good! His second dish is a
:04:55. > :05:01.langoustine green curry. I like the flavours emerging from
:05:01. > :05:04.the curry, the ginger, saltiness, the little bit of sweetness, that,
:05:04. > :05:09.I like. I think you have done very, very
:05:09. > :05:13.well. Aggie's made pork stir-fry with
:05:13. > :05:17.fragrant rice and caramelised pineapple with chocolate sauce.
:05:17. > :05:27.It looks to me as though all the work has gone into the savoury dish
:05:27. > :05:31.
:05:31. > :05:36.and little has gone into the second dish. I kept it simple! I really
:05:36. > :05:40.like your lemongrass-flavoured fragrant rice it is really well
:05:40. > :05:46.seasoned. It is delicious. The pork stir-fry dish is halfway between a
:05:46. > :05:56.curry and half-way between the stir-fry. I like the crispiness of
:05:56. > :05:57.
:05:57. > :06:04.the dish, but it is ering on the side of overseasoned. Pineapple,
:06:04. > :06:09.caramel, chocolate sauce? Caramel, pineapple, yeah, chocolate sauce,
:06:09. > :06:16.no. I'm not convinced by this dish. I'm not convinced you're convinced
:06:16. > :06:23.by the dish, either! The next time you come in here, you are cooking
:06:23. > :06:29.for the MasterChef lives! And you can see who gets knocked out on
:06:29. > :06:33.next week's show. Right it is time to answer some of your questions.
:06:33. > :06:37.Each caller helps to decide what Jennifer is eating at the end of
:06:37. > :06:41.the show. First on the line is Julie. What is your question for
:06:41. > :06:47.us? Can you tell me a different way of cooking mackerel.
:06:47. > :06:54.I can, and so can Nick. Well, you have to d it on the barbeque first
:06:54. > :07:00.and foremost. You want to salt the skin down. And the miso I had out
:07:00. > :07:04.before, on the flesh side, a little bit of that and lemon juice, cook
:07:04. > :07:10.it over the barbeque on the skin. When the skin is crispy it will be
:07:10. > :07:14.cooked on the other side. Beautiful. Or, turn it into a pasty. With
:07:14. > :07:18.sausage meat down the side of it and rolled it in pastry and baked
:07:19. > :07:21.it. Delicious. What dish would you like to see at the end of the show?
:07:21. > :07:27.Heaven. 1-0.
:07:27. > :07:32.John from Carlisle, are you there? How are you doing. Are you OK?
:07:32. > :07:38.good, thank you. What is your question, please?
:07:38. > :07:42.nice lobster to be cooked, please Well, keep it simp. In salted water.
:07:42. > :07:46.Plunge it in. Do you weigh it first? It is very
:07:46. > :07:51.much on the weight. It is four minutes to a pound. So obviously if
:07:51. > :07:55.you have a bigger one it will be longer, but take it out, don't put
:07:55. > :08:00.in cold water. I think it loses the flavour. So put it on a tray then,
:08:00. > :08:06.let it cool. Then before it is cooled completely, butter, lemon
:08:06. > :08:10.juice and eat away. Keep it simple, butter and lemon
:08:10. > :08:18.juice. There you go. What dish would you
:08:18. > :08:24.like to see, heaven or hell? Heavytown is! Mell? Good morning.
:08:24. > :08:27.You are sounding cheery. What is your question for us? I would like
:08:27. > :08:32.an idea for oysters with an Asian style.
:08:32. > :08:41.That is right up your street. Easy-peasy. A mortar and pestle
:08:41. > :08:47.start. Or chop it. One red chly, the same size as the chilli to
:08:47. > :08:51.lemongrass. Chop it fine. A little bit of palm sugar and lime juice.
:08:51. > :08:55.Soy sauce. Not the fish, as there is enough coming from the oyster
:08:55. > :09:01.itself. Then a touch of sesame oil and
:09:01. > :09:04.fresh coriander. That would be over raw oysters?
:09:04. > :09:10.Absolutely. Or you can grill them too.
:09:10. > :09:16.Be careful about not reducing the soy, it would get too salty. What
:09:16. > :09:23.dish would you like to see at the end of the show? Unfortunately, can
:09:23. > :09:28.I say happy Mother's Day to my mum, Patricia.
:09:28. > :09:33.You have chosen hell?Iful, Sorry, Jennifer.
:09:33. > :09:43.She is from North Yorkshire, she likes fried food! James from
:09:43. > :09:49.Glasgow, are you there? How are you doing? What is your question?
:09:49. > :09:54.have some fresh squid. Is it a large one? Meemed-sized
:09:54. > :10:00.squid. I love squid. If you do it, two ways, either cook it very, very
:10:00. > :10:06.quickly in a pan with a little bit of oil, sliced into rings, a little
:10:06. > :10:12.bit of salt, 30 seconds, and then out. Or slowly cook it Italian
:10:12. > :10:17.style with tomatos, onions, garlic, rosemary, thyme, but it will take a
:10:17. > :10:24.couple of hours. So either very, very short or very, very long.
:10:24. > :10:31.What dish would you like to see at the end of the show? Heaven for an
:10:31. > :10:35.angel! There you go! Val, what is your question for us? I have a nice
:10:35. > :10:42.piece of belly pork for lunch. I don't know what to do with it.
:10:42. > :10:46.It sounds good to me. Can we go otherent? What you can do today is
:10:46. > :10:51.get a fork and prick the skin as much as you can. Salt it. Put it in
:10:51. > :10:55.the fridge for two hours. This is sea salt? Yes. That draws
:10:56. > :11:00.the moisture from the skin. Then rub it with vinegar. Put it back in
:11:00. > :11:05.the fridge until tomorrow. When you roast it off, put it under the
:11:05. > :11:12.grill. You have salted and vinegared the skin, there will be
:11:12. > :11:22.great crackling. So braze it? You can add cinnamon,
:11:22. > :11:22.
:11:22. > :11:30.star anise, but to get the skin crispy, get it on the skin.
:11:30. > :11:34.Do you cook it slow? 1 50 degrees for been an hour.
:11:34. > :11:39.Right, let's get down to business. All of the chefs that come on the
:11:39. > :11:44.show bat it will out for the three- egg omelette challenge. Jennifer,
:11:44. > :11:51.this is carnage. We have good times on the board.
:11:51. > :11:55.He, put them back! Nick, you have a good chance of beating him here.
:11:55. > :12:05.Stop fighting guys, are you ready? Yes.
:12:05. > :12:08.
:12:08. > :12:15.3, 21 go! -- 3, 2, 1 go! Oh, my goodness. I'm glad that is not my
:12:15. > :12:25.kitsch and I have it clean that. It must be an omelette! That is
:12:25. > :12:30.
:12:30. > :12:36.still raw! You see what I mean! I did tell you.
:12:36. > :12:46.That is meant to be a non-stick pan. Do you have to eat it? What
:12:46. > :12:46.
:12:46. > :12:55.happened to the rest of it! That is still talking to me.
:12:55. > :13:02.Danny, first. You are not going on the board!
:13:02. > :13:08.Nick... That is going back to New Zealand with you! You wanted to
:13:08. > :13:11.beat your time? I did. You did.
:13:11. > :13:17.14 seconds, but that is an omelette for you.
:13:17. > :13:23.That is a one-egg omelette. Right, will Jennifer get her idea
:13:23. > :13:29.of food heaven or fell? The chefs here will -- or food hell? You
:13:29. > :13:36.watch this in the meantime. We have classic Floyd. He has found someone
:13:36. > :13:44.to make an authentic Irish stew it is richel Allen's grand mother-in-
:13:44. > :13:50.law. Enjoy this one. -- Rachelle.
:13:50. > :13:57.They say that life begins at 406789 so it was with me, when I staggered
:13:57. > :14:01.from a little plane at Cork Airport for the first time. Quite frankly,
:14:01. > :14:06.Ireland gobsmacked me. I felt a sense of excite and thrill that had
:14:06. > :14:11.been missing from my life for years. I have gotten it off my chest now,
:14:11. > :14:18.I feel better, but this is not the psychiatrist's chair, not yet, any
:14:18. > :14:23.way it is a cookery programme. The first lady of Irish cookery is Her
:14:23. > :14:28.Grace Mrs Allen. In England there could be a
:14:28. > :14:32.disastrous stew made it tastes awful. Soy wanted to find out the
:14:33. > :14:39.secret of what I think is one of the finest dishes on earth. So I
:14:39. > :14:43.came to my dish, the Queen of Irish cooking. Famous here, in Beverley
:14:44. > :14:48.Heather Mills, in Paris, throughout the land it is true, isn't it? She
:14:48. > :14:52.knows all about it. But before we go into it, here we
:14:52. > :14:58.have a look at the ingredients. The most important thing is a shoulder
:14:58. > :15:02.of lamb. Spring onions, new potatoes. Young
:15:02. > :15:06.baby carrots. A bit of fresh thyme, a bit of fresh, what is that one?
:15:06. > :15:12.Marjoram. Then, I have butchered the chops,
:15:12. > :15:19.to take off all of the fat. We need those to cook the chops in.
:15:19. > :15:24.So we have nice cut let's to saute off later on.
:15:24. > :15:29.And a bit of parsley to garnish it off with. Over here, we need stock.
:15:29. > :15:35.We use the bone from the end of the lamb. Popped in with the tops of
:15:35. > :15:38.the spring onions, thyme, parsley stalks, a few chopped carrots,
:15:38. > :15:48.covered with water like that and that is put on to sim tore make the
:15:48. > :15:51.
:15:51. > :15:57.I have been frying them in the sweated down lamb dripping. I would
:15:57. > :16:01.like to eat a little bit of that. This will have the doctors up in
:16:01. > :16:09.arms. Next thing is onions and carrots in there. That's right. Put
:16:09. > :16:14.them in. Just give them a quick turn. If it's too slow you may have
:16:14. > :16:22.to heat that. A little bit of thyme. That's enough. Let's put in that
:16:22. > :16:26.bit of marjoram. That's enough. Whole potatoes, you would tend to
:16:26. > :16:30.think of it being sliced. Some people slice them, they say the
:16:30. > :16:36.potato thickens the gravy. I love them whole on top and they get
:16:36. > :16:39.brown in the oven. Have you got a lid or something? Strain it. Under
:16:39. > :16:48.pressure like this I sometimes have to improvise. Because once this
:16:48. > :16:55.goes in I have had it. I will train it through like that. It stkrupbt
:16:55. > :16:59.to cover the potatoes, doesn't it? They're going to steam as they cook.
:16:59. > :17:04.By the way, you don't need to throw that away. You could wait for that
:17:04. > :17:12.to be cold, chop it up and toss it with vinegar or something. Well,
:17:12. > :17:19.you could. What would do you with that? Give it to the dog actually!
:17:19. > :17:23.These people who live in Castles! Anyway, that goes in the oven for
:17:23. > :17:27.how long? At this time of year the lamb is young, so three quarters to
:17:27. > :17:37.one hour. We will go and do something amusing until that's
:17:37. > :17:39.
:17:39. > :17:42.ready to eat. Fine. Let's wander By popular request and overwhelming
:17:42. > :17:52.demand I have been asked to show you the steam roller being unloaded
:17:52. > :17:54.
:17:54. > :18:02.by a committee again. The Irish stew stew turned out to
:18:03. > :18:11.be sue pwerb you a -- superb but after simmering for an hour, it's
:18:11. > :18:15.worth skimming the fat. Is there any place in the world would you
:18:15. > :18:25.like to be. I wouldn't mind the Pacific but I have a feeling it's
:18:25. > :18:34.
:18:34. > :18:39.not what it used to be. Floyd, tell me, how are you as a cook? As a
:18:39. > :18:49.potter I am good. I reckon you are and your cooking is roughly the
:18:49. > :18:50.
:18:50. > :18:56.same standard. I came here to cook at the home of Stephen Pearce, the
:18:56. > :19:05.potter you have just seen. Due to a dispute the fishermen didn't go to
:19:05. > :19:11.sea that day. Instead of cooking plaice we just made the sauce.
:19:11. > :19:14.have put Yemen juice, white -- lemon juice, white wine and decided
:19:14. > :19:18.it's thick enough now to add the butter and beating it in and get
:19:18. > :19:25.the first bit of butter beaten in and then some more butter. Don't
:19:25. > :19:28.worry about quantities. Two yolks of eggs and four, six ounces of
:19:28. > :19:33.butter. Even my mother, probably the best cook in Ireland, used to
:19:33. > :19:41.get out a double boilers and we used to be sent out of the house
:19:41. > :19:47.and God was called upon. You must have a thick bottomed saucepan and
:19:47. > :19:52.you can't fail. Famous last words I hope they're not. I have done a bit
:19:52. > :19:56.of everything. I have never done - everything I do, I do with gusto
:19:56. > :20:00.and never done anything in the form of a career. Is that curdling or
:20:00. > :20:08.anything? It's going to be the first! I have never yet, this looks
:20:08. > :20:13.like the first time. You diverted me deliberately. You are a very
:20:13. > :20:16.naughty boy! You will be getting smacked in a minute! By the magic
:20:16. > :20:25.of television I am going to cast a spell on that and make it
:20:25. > :20:29.absolutely brilliant. A little bit of hot water. Right. Are you sure
:20:29. > :20:39.you know what you are doing? think I know what I am doing.
:20:39. > :20:39.
:20:39. > :20:45.me when. Stop! Wonderful. I don't want to show off... That's unfair.
:20:45. > :20:55.Just pass me a sauce boat, would you please. One moment now. Nearly
:20:55. > :21:04.in business. That is all smooth and perfect again, is it not? That is
:21:04. > :21:10.absolute magic. If your hol andaise sauce curdles quickly get Stephen,
:21:10. > :21:14.whistle and he will come, pour in a little hot water, whisk and there
:21:14. > :21:18.it is and it's ready. Shall we drink to that? Well done. Apple
:21:18. > :21:28.juice or wine. Apple juice, please. I have taken a bigger glass than
:21:28. > :21:29.
:21:29. > :21:33.you because I am not as modest as you are.
:21:33. > :21:38.There will be more from the brilliant Keith employed next week.
:21:38. > :21:42.-- employed. -- Floyd. Next week. Food Heaven would be chicken,
:21:42. > :21:46.cooked steamed actually for this one with oriental flavours. I am
:21:46. > :21:50.sure which one you are going to go for really. However, the other
:21:50. > :21:55.chicken over there which is the dreaded food hell which is deep
:21:55. > :21:59.fried. We have cheese in there and deep fry it and then deep fried
:21:59. > :22:03.chips and a tomato ketchup as well. What do you think they have
:22:03. > :22:06.decided? The only thing that's missing is a heart attack. I think
:22:06. > :22:14.they're going to say Heaven because they want me to be friends with
:22:14. > :22:17.them after too, right? Absolutely. That's what you have got. We lose
:22:17. > :22:23.this. First of all, I am going to get this chicken on to cook,
:22:23. > :22:28.because we are going to steam this. I am going to show you how to
:22:28. > :22:38.marinade it in a minute. The guys are going to do the dressing to go
:22:38. > :22:39.
:22:39. > :22:45.with it. Dressing we have in here, chillis, palm sugar, lime, we have
:22:45. > :22:49.garlic. Salt, ginger, coriander, peanuts, grind that down. This is
:22:49. > :22:59.why it's good to have one of these. Over there Danny is going to do
:22:59. > :23:00.
:23:00. > :23:04.slices of carrots, spring onions take the skin off this. I can't
:23:04. > :23:10.believe I am doing this. This is the healthy bit. I would fry this
:23:10. > :23:14.off, but we are going to take the chicken and marinade this. If I can
:23:14. > :23:19.grab a bowl, and cut the chicken into strips. The chicken in that
:23:19. > :23:25.steamer will take about five minutes to cook. We can then slice
:23:25. > :23:33.this through. These pestle and mortars, there's loads to buy.
:23:33. > :23:39.Which one would you go for? want something with an edge in it.
:23:39. > :23:48.What you can do is add salt if you need to. What are you looking for,
:23:48. > :23:52.chef? I will use a knife. There is one underneath. It's OK. What you
:23:52. > :23:58.were saying about these? You want something with an edge to it and if
:23:58. > :24:08.you don't you can also add salt to give that grain. You want it
:24:08. > :24:13.abrasive, that's the key. We are going to - with this chicken, is
:24:13. > :24:21.then marinade this nice and quickly. You could if you want barbecue this,
:24:21. > :24:28.but it's basically just the ginger and garlic, soy and we are going to
:24:28. > :24:32.use tamarind, it looks like a broad bean pod. Make a paste, but the
:24:32. > :24:36.seeds in it are quite hard, if you can buy it already as a paste it's
:24:37. > :24:43.brilliant. Sometimes you buy it and have to reconstitute it in boiling
:24:43. > :24:48.water and it starts to get fiddly. Chopped ginger and garlic. There
:24:48. > :24:55.you go. We did have the friers ready. You can get rid of them now,
:24:55. > :24:58.turn them off. This is the tamarind. Nice. It's delicate. It's an
:24:58. > :25:04.unusual sort of flavour but works really well with the chicken. A
:25:04. > :25:14.little bit of lime. I am happy to help. You can squeeze that in there.
:25:14. > :25:14.
:25:14. > :25:19.Sure. To get more juice out if you microwave it for ten ten seconds it
:25:19. > :25:29.makes it soft and you can squeeze more juice out. You can finish this
:25:29. > :25:38.
:25:38. > :25:48.off. Soy sauce. How much? Keep going. Goodness, I don't know if
:25:48. > :25:49.
:25:49. > :25:53.you should trust me to do this. touch of that. A little touch of
:25:53. > :25:58.mint. Mix that together. Then we are going to pop the chicken in
:25:58. > :26:08.this is where we get that marinade, exactly what I have in here, which
:26:08. > :26:13.
:26:13. > :26:18.is steaming away nicely in here. have the chilli, ginger and garlic,
:26:18. > :26:22.I have ground that down. Then I have added lime juice, fish sauce,
:26:22. > :26:28.and palm sugar. We are getting a really nice sweet and sour balance.
:26:28. > :26:33.I have added a little bit of soy and I am taking a bit more lime.
:26:33. > :26:37.These are our noodles. Kettle full of boiling water over the top. Some
:26:38. > :26:41.noodles you need to cook properly in a pan. These noodles, follow the
:26:41. > :26:47.instructions on the packet, some will tell that you they just need
:26:47. > :26:52.soaking, others will tell you they need cooking. Right, we are ready.
:26:52. > :26:55.Leave that to cool and we have got our noodles here. Then we can start
:26:55. > :27:03.to incorporate all this together. When you are ready with the salad,
:27:03. > :27:08.guys. Salad ingredients, glass noodles which are there. Our spring
:27:08. > :27:18.onions and carrots in. You guys make it look easy. Do you like it
:27:18. > :27:20.
:27:20. > :27:30.hot and spicy? Yes. Chicken is going in. Mix that together. Going
:27:30. > :27:31.
:27:31. > :27:38.to need more dressing actually. absorbs it. You can dress it on
:27:38. > :27:48.there, chef. Absolutely. He will put it into a fancy pile. Oops!
:27:48. > :27:48.
:27:48. > :27:55.Look at that! Oh, no. Just get it on! That was your moment. All that
:27:55. > :28:00.messing around. Dirty Heaven. get to dive in. Grab some knives
:28:00. > :28:07.and forks. Weapons of choice. you. I will grab the wine and you
:28:07. > :28:14.dive in. Tell us what you think. The chicken should be nice and warm,
:28:14. > :28:21.so it's more like a warm salad. Susie has chosen a Villa Maria
:28:21. > :28:25.Private Bin Riesling, widely available at �8.99. Another great
:28:25. > :28:29.wine to go with the rest on the show today. Another great New
:28:30. > :28:33.Zealand wine as well. There's definite lay bit of flavour there -
:28:33. > :28:38.- definitely a bit of flavour. Congratulations on the series.
:28:38. > :28:43.Dexter, you have to watch it. It's brilliant. Heaven. Happy with that?
:28:43. > :28:51.Really, really, really good. That's all for today. Why am I always left
:28:51. > :28:54.with the bottle? Thanks to Danny Millar, Nic Watt and Jennifer