17/03/2012 Saturday Kitchen

Good morning. It's that time of day, we have 90 minutes of mouth-

watering food on the way. Stay right where you are. This is

Welcome to the show. Cooking with me live are two top chefs, first

the perfect man to be cooking with us on St Patrick's Day, from the

aid ward-winning -- award-winning Balloo House restaurant near

Strangford Lough in Northern Ireland, Danny Millar. Next to him

a chef who uses Japanese flavours to help make spectacular food and

some of the best we have had on Saturday Kitchen, it's Nic Watt.

Morning to you both. Happy St Patrick's Day first of all. I have

a fantastic piece of cured Glenarm organic salmon with potato bread,

egg and butter dressing. That's like a soft boiled egg on there.

is indeed. It's a great kind of brunch-breakfast dish. And great

for mums for tomorrow, if you want to do potato bread and eggs. And a

sauce, it's very quick. Always goes well, salmon and butter and

potatoes. Sounds good to me, butter in your dish? No butter, I have a

beautiful duck breast, marinated in aji Amarillo, miso, ginger saous

and -- juice and lime. Then serve that with a cucumber and daikon

pickle. Are you using a leaf, it looks like a dried leaf? A dried

herbal leaf. Sounds good to me. Two very different sounding dishes to

look forward to and we have our fantastic food line-up of films for

you to enjoy today. Today we have helpings from Rick Stein,

MasterChef and the late, great Keith Floyd. Our special guest adds

a touch of movie star glam tore the show. However, it's her role in a

massive TV show Dexter that is really cat apput -- catapulted her

into international stardom. Please welcome Jennifer Carpenter. A

flying visit to the UK. Lucky me. You get to eat as well, how do the

dishes sound? Great. I have actually never had duck, so today

is my first... What about Irish potato cakes? I don't really know I

have had that either. Looking forward to it. Flying visit to the

UK to promote, it's Dexter, it's huge not just in the States, but

massive all over the world, you have a huge following. I am very

lucky to have had a job for six years on this show. Yeah, it's

great. You are promoting the 6th series now and the 7th series is

out at the end of the year. start shooting seven in about a

month. It's in the US first and we get it later. You have to wait.

are a massive fan. Huge. It's fantastic. I am nearly starstruck

here a little bit. I will be stalking later on. Me too! It's

here and you are here to eat. At the end of the programme I am going

to cook food Heaven or hell for Jennifer. Food Heaven if you could

pick anything? Mostly because I grew up around a lot of fried food,

heavy food. Which is the idea of food hell isn't it? Food hell

absolutely. Everything. I hate the way I feel after I eat it, I feel

bad about myself when I am eating it. There you go. It's either

chicken or a pile of fried food for Jennifer. I am going to use the

chicken to make a healthy Thai style lunch for you, it's a noodle

salad with a lovely dressing, the chicken is marinated in soy, lime,

and tamarind and tossed together with a salad of of glass noodles

and spring onions and carrots. hope I get Heaven. One man might be

choosing it over there. Or facing food hell, that fried food. I am

going to take chicken, fill it with cheese and tomato, cover it with

breadcrumbs and then fry it and serve it with a pile of chips and

ketchup. I hope the crew enjoys it! Exactly. I haven't got the

technical spice that goes with it on that famous chicken but I am

going to do it simple. You have to wait to the end of the show to see

which one Jennifer gets. If you would like to ask a question on the

show you can call this number. A few of you will get to put your

questions to us live later F you get on the show I will be asking

you whether Jennifer should be getting food Heaven or hell to

start thinking. Have you been to Ireland? I have, I have been to

Dublin. I don't remember much of it, though. That's the usual thing

about going to Dublin. A lot of people don't. Too many times in the

pub. Exactly. A great place to be. It's time for some St Patrick's day

food and the man behind the award- winning Balloo House, near Belfast.

Welcome back. Traditionally Irish. You can't get anything more Irish

than smoked salmon. You can, Scotland I suppose. That's true!

But we are we are Celts. This has been beautifully reared in Glenarm

off the shore and it's got - the beauty about it is it has time to

swim against the kurent. It's been cured for two hours in a mixture of

salt, sugar and whisky. It's a little bit like gravel, but not --

gravelex. Similar to smoked haddock. You are going to do this with an

egg. A boiled egg dressing. These want five minutes. These are little

more like a seal on it. The texture will be still of cooked salmon but

will have that Smokeyness through it. It doesn't need season. It's

been cured. It's going into the pan. A little bit of oil. Where is it so

special where it's produced Strangford Lough produces amazing

seafood, is that the same with the salmon? The same thing. We are

blessed with having some of the finest waters in the world and

because you say the strong currents keep the beds clean and all pure.

We are lucky to have mussels, scallops, oysters, prawns, lobsters.

Strangford Lough is the most beautiful place you will ever seen.

It's an amazing place. Is the seafood sweeter because of the

fresh water and salt water that comes together? Yes, it definitely

is. I also think, compared to the likes of the seafood you might be

used to in the southern hemisphere where it's more, cold water

shellfish so much tastier. Flip the salmon over. Like you were saying

shellfish, you need that cold water. That sort of area of Scotland and

Northern Ireland is so good. The fish is on. This has the white wine

and sreupbg gar -- vinegar. Classic sauce. A lot of alcohol in your

cooking. A little white wine. of butter as well. From the north,

we like a wee bit... He is trying to hold that in! We are going to

make potato bread with the salmon. For me it's classic, potato, salmon,

butter. Something you can get your teeth into. It's a great recipe for

using up old mashed potato. 250 grams or thereabouts of potato, 60

grams of plain flour. Simple recipe. This is a classic potato cake?

Potato bread. Or potato farls is what it's called in Ulster, part of

the Ulster fry. That's everything fried in a pan. You wouldn't like

that. It's lovely. Everything fried in a pan and served on a dustbin

lid. A lid, that's a bit aggressive! We are tkpweufrs in

Northern Ireland. -- givers in Northern Ireland. A little bit of

salt and pepper into the potato mix. It is delicious I have to say.

was saying earlier this will make a great dish for any kind of brunch

and it goes well with bacon and eggs. If you are thinking maybe

tomorrow all you boys and girls out there, your mums would love this.

It's a great one for Mother's Day which leads me on to my own mother,

can I just say happy mother's day, mum. Saves you a card. Saves me a

trip home. Didn't mean that! It comes together easily, as you can

see. That's what I call an easy bread to make. Give my hands a wee

wash. You could actually poach that, it's like gnochii. Exactly. We have

chopped up the parsleyen and everything -- and everything else.

It's like a combination of salsa verde. When they go to your place

in Northern Ireland you have got the restaurant and then this pub.

Two very different different styles. The upstairs restaurant, linen

cloths, more fine dining. Downstairs traditional classical

Irish pub. A great pint and food. Sounds good to me. Roll this out to

about, what would you say that is? Well, four ml thick. For the

cameraman 6th and 28ths whatever it is. And a quart. And a quart,

exactly. Don't be wasting that, that will keep. Thing about this

potato bread, once you have it fried in a dry pan, little bit of

flour, and this would have been made, this is going back hundreds

of years old this recipe. Cooked on a... Hanging over an open fire.

Would you add nutMeg or something? No. That's controversial! No, no!

You are the spice King, I will keep it simple. Pepper is about enough.

I will wheus income the put -- whisk in the butter. You reduce it

dawn, that white wine and vinegar and shallots, off the heat and

whisk in the butter and you just literally just put plenty of butter

in. If you would like to ask a question on the show you can call

on the number, a few of you get to put your questions to us live later.

Don't forget you can find all the studio recipes on our website.

potato bread takes about a minute or so either side. Once that's done

that will keep in the fridge or two to three days no problem. Freezes

Freezes really well. These do? you have them cooked. Seal them up

now and then leave them in the fridge and fry them back in butter.

It's like pancakes, they freeze well. This is the sauce, you don't

put it back on the stove otherwise it will start to split. It's a

sauce made out of butter. I am really selling this! The idea is

you cook down this, the richness of the butter and put in capers.

very healthy. Don't let the butter put you off. I have some greens

going with it. Parsley, capers. Watercress. Touch of black pepper.

No salt. We are about ready. Just a little bit of colour on them,

that's perfect. The idea of these are nice and delicate. Then finish

off with a bit of butter. I think especially, we are more northern,

you do butter and cream more so to southern. Right, we are ready when

you are. OK. You just finish this off with a little bit of butter, I

take it? Yeah. That's the salmon, just want it half-cooked. I like to

serve salmon about medium rare. Could you do it with mackerel, the

same process that oiliness of the mackerel? Absolutely or trout that

would work. It wouldn't be against the way of the Irish? Mackerel is

still a sustainable fish and caught locally, that's the most important

thing. That it's coming from where you are. As opposed to being

shipped halfway around the world. Ready when you are. Add a bit of

butter. These eggs are very delicate. These are soft boiled

because you get a little dressing out of these? Exactly, it's going

to go with the butter sauce and egg. Ready when you are. Let's go.

Just a second. Potato bread. The salmon. Do you want to break it

open and release... Sounds good to me. This is cured, that's why it's

pink in the centre. A little bit of pepper. Then we get our egg. I want

to just crack that open. Again a little bit of seasoning. Some of

our lovely watercress. They grow that in Hampshire, do you have

plenty of that in Northern Ireland? We do and this time of year some

fantastic wild garlic out there to be picked. Over with the dressing.

Looks delicious. Don't be shy! You got to have plenty of sauce.

people get that for mother's day they'll be more than happy. Cured

Glenarm organic salmon with potato bread and egg and butter sauce.

There you go. Is that a little wow from over

there?! This is the best show to be a part of because you get to try

that. Tell us what you think of that one. Like you say that salmon

is slightly cured that's why you get away with it. People are

probably going to become mothers so they can eat this dish and get it

next year. You have plenty of butter and you have the sharpness

from the little bit of capers and anchovy. It's going to cut through

it. Just nod if you want. This is great. Happy with that? It's great,

yes. You are not going to get any, Nic. We need wine to go with this

and in keeping with the St Patrick's Day theme we sent our

wine expert Susie to Danny's home town, Belfast. What did she choose

I am here in Belfast Titanic Quarter where the great hip was

completed -- ship was completed 100 Danny, I have made your salmon and

it's a wonderful dish. The way to go with wine is definitely French

classic whites. A Sauvignon Blanc would be a crisp refreshing partner

but even better is the chardonnay grape and the wine I have chosen is

the burgundy chardonnay 2010. White burgundies like this one have

exactly the smooth rounded texture that can take on rich fish like

salmon. A light very crisp white is too weedy.

It's a lovely aroma. There's lively fresh fruit here,

that is certainly going to work with the salty flavours of the

anchovies and capers in the green butter sauce.

But the really important thing is that this is a ripe buttery white

and that's crucial to go with the richness of the salmon and texture

of the egg and that lovely soft potato. Danny, your supersalmon

tkefrbs one of the best burgundies around and here it is, cheers.

Cheers indeed. A bargain there. Absolutely. Just under �8. It's

great and lovely character and buttery. Finish is perfect for the

salmon. I don't know how many dollars is that, I reckon about 14,

something like that. It's a great bargain, yeah. The roundness goes

beautiful with the egg actually, the fullness, really good.

combination works well. Later Nic has one of his his trademark

recipes. It's duck breast with Amarillo, misa and pickles to clean

that palate. Now it's time to catch up with Rick Stein as he travels

the country hunting for his food heroes. Today he is in London and

kicking off with a trip around the brilliant Borough Market which is

Apology for the loss of subtitles for 40 seconds

I know this isn't British but it's an addiction of mine. The tphreufr

of these air dried ham from the black pig is a combination of

slight tart ness and sweetness. These are the best pork pies I have

ever tasted and look at the quality of this lamb from the lakeland

fells, the depth of colour is almost like mutton. And this fish

is really interesting. Brilliant fish. Look at this whaoeuld sea

trout. But this is from the north- west, too. I asked Les why bring it

down here? It makes me happy to do what I do here, putting the

selection of fish on. Up north it's like you are cod, plaice and that's

all you can sell really. Don't you think we should have markets like

this all over the country? It Would be nice. Take Hake, it's a lovely

fish but I am sure with attractive markets like this everywhere there

would be no problem. This is Manze, the oldest eel and pie shop in

London. They're an Italian family who have been here since 1878.

There used to be loads of these shops in London but now they're

answer endangered species. One pie, mash, liqueur and eels and could I

have some cold sauce. This isn't the sort of food you would want to

eat in a smart restaurant but here with the Victorian tiles, long

benches and marble-topped tables it seemed just right. So, this is pie,

mash, liqueur and eels. First of all, it was eel pie, but the eels

in the Thames died out, they carried on making meat pies and the

mash was always with it. But the liqueur was the cooking juice from

the eels. If you wanted you could have the eels as a side order,

which is what I have just had today and very nice it is too.

What I find really interesting is I have been here about an hour now

and is looking at the different types of people in the queue.

will have long benches with someone not with a bean and someone sitting

next to someone who has come over from the City. They don't just come

in once in a blue moon, sometimes are in three times a week. They

meet friends and things like this, it's a social gathering. Young mums

bring kids in, and away they go. So another generation of customers is

born. Now just because most of this series is about everything but fish,

don't get any idea that it's not still my first love. Actually Hake

is one of my favourite fish. It's a member of the cod family. We eat

too much cod, and not enough Hake. It's a shame to me, we ought to eat

more. There's plenty of Hake fishing going on off the coast of

Ireland and Cornwall, particularly. But all the fish, sadly, is going

into Spanish trawlers, and straight over to Spain. Why don't we eat it?

This dish will, I hope, help you to Blanche them brief reu in boiling

water. Drop them into a kol ander and put it under the cold water tap.

Squeeze the moisture out of them and drop them into a blender.

First of all, some mild French mustard and now garlic. Next some

lemon juice. About the juice of half a lemon and a couple of egg

yolks to bind everything up. A good pinch of salt. This is one

of my favourite sauces for poached fish. All those herbs lightly

blanched. Hake is a perfect fish for poaching. The texture is

similar to salmon and it works just as well. It's very pleasing to have

a poached white fish. You can serve this cold as well. It's extremely

nice like that. That's done. I have made a simple -

parsley peppercorns, that's gentle poaching because it's a soft fish

and the butter beans, these are plump Spanish ones. I am mixing

them with chopped tomato and chilli and a great deal of parsley. Salt,

and my favourite white pepper, it's from India. Finally some really

good Spanish olive oil. This is a great combination. I warm it all

through gently. I don't want it to spill any of those fresh flavours.

I like presenting fish like this, peeling off the skin at the last

minute. It leaves a lovely sheen on the fish. Finish with the beans and

a nice spoonful of sauce. People are always asking me what my food

is all about, what's it like? I would say this dish is what my food

is like. It's sort of me, when I am travelling around the country not

always wonderful food, this is the thing I am thinking about. Because

it's sort of delicate and it's fun really. You look at it and think I

would love to eat that. This is it! And there are plenty more Hake

recipes on the Saturday Kitchen website if you fancy trying it this

weekend. Now for my masterclass I am going to help out one of our

viewers, Pam e-mailed asking what is the perfect way of making scones.

You probably don't know what I am talking about. No! Scones, this is

plain flour, 450 grams. 75 grams of butter. I use firm butter for this,

not room temperature. 75 grams of caster sugar and I - instead of

using self-raising flour, I use 450 grams of flour, five teaspoons of

baking powder, pinch of salt and rub this together with your fingers.

This is how I got into cooking when I was a young kid. My grandmother

used to watch Coronation Street for half an hour while rubbing butter

and flour together with her fingers butter and the flour together by

hand it works the flour less. As it works the flour less it

becomes short. This is what is wrong with America.

We go to the freezer section in the store and you open up and there is

the pie crust. You never have to make anything.

No! This does not take long. It takes three or four minutes to do.

It is great to get the kids involved, but the idea of it, this

is how I learned to cook as a kid, by watching my parents do this.

You are making me feel bad about my childhood.

You mentioned the fried food, but what is this about biscuits and

gravy? I love them. My grandfather would spend about two hours,

putting on a show, making the most elaborate diarf in -- dish in the

world, but it is the easiest thing in the world. It is a morning dish.

You put a sauce naj the gravy. Why are you making that face it is

delicious. I should cook it for you. It is healthy, he uses a veggie

sausage and a skimmed milk it is amazing.

It is really being sold now! It is really popular in the south.

Well, these are popular all over the UK, the scones, but it is how

you serve them that make it is controversial. Do you put the jam

on the bottom or the jam on the top? Now, you can pop in the

sultanas in there, but all the crumb has gone. I put two medium-

sized eggs in here. Some don't put eggs in it. It does make it shorter.

This is almost like a fool-proof prees.

1 -- a fool-proof recipe. There is 135 mills of milk. There

is more on the website. That is a little mistake.

This is where you have to be careful, the flour absorbs

different amounts of liquid. This is where the flour is

important. I think that this show is inspiring

me to cook. Is it? Do you think we would do

well in America if we were there? Yes, as no-one knows how to cook!

know that Jamie Oliver has tried but it is a bit of a struggle! It

should be this texture. If it is dry in the oven, then it will be

dry when it comes out. There should be some moisture in there. A tiny

bit of flour now. Now let's mould this together. I will roll it out

and cut it up, but we mentioned that after your time in Kentucky,

you went to this, is it the Julliard School in New York? Yes.

It is difficult to get into? Yes, I guess that I had the best is a

minutes of my life in the audition. Did you decide when you were young

to act? I was very focused. When I was eight years old. I wanted to

act. I never had a plan B. It had to work! When I was 14, I decided

that I should go to the best school. That was the goal, Julliard.

You were in school and did a Broadway show? I did so, I got

lucky with Liam Neeson, I did a great theatre production with him.

Arthur Miller was alive and involved in that production. I was

in a show with him and Liam Neeson, I remember thinking I could die

right now. I'm glad I didn't, but after that I moved to Los Angeles

and started waiting tables as any good actress does.

But you hear stories like that all the time, but it happened quickly

to you. You went into many different things, thrillers were

the big thing, a serious part for those? I did Exorcism with Emily

Rose and then after that I got into Dexter.

Tell bus that, then it is hugely popular? Yes.

In the States, it is 5 million people a week that watch it?

don't pay too much attention to it. Nearly as popular as this show!

start watching season six, I'm about eight weeks away from

shooting season seven. That is on the FX channel? Yes.

You are filming series 7? Yes. You are playing a police women. It

is based on a dark set up, based on a novel.

Yes. So it is based on this character,

Dexter, who is... He is a seriously killer.

But he works in the Police Force. It must have been when they were

first bringing it to the air it was a little controversial, but also

people thinking it would be nice to see it, but not the following now

that it has all over the globe, that it would have been thought

that it would be that popular? Apparently people really like

championing a seriously killer, so, it's been a lot of fun. Really

challenging. The sixth season will change everything it all, the whole

mould of the show breaks down at the end of season six. So series

seven and eight will be totally different beasts.

That has made him excited!! So, now the scones, you use the cutters.

Put a little bit of flour on it, and pop them out. You can see that

it is moist at this point. Then, what I do is lift them out. Roll it

once. Once it has been rolled, cut it, and then lay them out.

If you overroll it it will make it tough.

These bits are great, don't throw them away.

Now, egg wash, just an egg yolk over the top.

Why? Is it for browning? Yes, browning, but I double the egg wash.

So once you have made these, pop them in the fridge. Allow them to

chill tor -- for about 20 minutes, and then egg wash them again before

they go in the oven. So chilled, egg washed, again, hot oven. 450

degrees Fahrenheit. That is about 225 in the UK. Gas

mark six or seven. A high oven and we end up with these. Scones. You

need it high because of the glaze with the egg yolk. This is where

you get controversial in the UK. Do you put the butter on, the cream on,

whatever you put on first? But the idea being, is that you have

delicate scones, some butter... Butter is very good for you. I

don't know why you give me that look! This is what I've been saying

for years! Thank you very much, you can come back again! Then we have

the jam. This is straub jam. That is on here as -- this is strawberry

jam. Some put the jam on last. Then we

have clotted cream. I know you were looking at this, wondering what it

was. This is clotted cream from Devon.

This is milk that they place in what looks like a big washing

machine. It brings the cream, the fat to the top and they put it into

a little pot and then steam it over what we call a tray of hot water, a

ban marie. It sets into that. There you have proper food, scones, jam

and clotted cream. I would do it this way! I feel bad

for the audience, they can't try this.

Don't worry about them! I'm so lucky! Why would you put givey on

top of that?! I will show you some day.

That is delicious. It is amazing.

If you have a tip you want to share with us, drop us a line. That is

via the website at: This is delicious! Right, what will

we be cooking for Jennifer at the end of the show? It could be

chicken with noodles, carrots, spring onions, loads of basil and

finished off with peanuts. Or food hell? It could be chicken,

battered out, stuffed with ham, cheese, served with a pile of chips

and home-made ketchup. Some of the guys in the studio get to decide

Jennifer's food today. Now, in this restaurant, they are

cooking Thai lufrpbl in a very busy restaurant.

It is 9.00am. Margie, and Tim are heading to a restaurant for the

first time. They have been sent to a modern Thai restaurant in

London's busy West End, where they are cooking under the head chef

Tomasz Khan. Welcome to the restaurant. I am

cooking everything fresh order. I want you to keep up with us.

Margie is cooking a starter of grilled chicken secures with a

satay sauce. So, the chicken starter goes on the

Apology for the loss of subtitles for 40 seconds

Turn the let up. Play with it. Toss it around.

Now yes the tamarind and the sweet turnip it is ready.

Place it in the centre with the prawns on the top.

That is all I want from you. Tim is in charge of a main course of Thai

green chicken curry. It can go in.

This is nice and hot. This is the secret to getting the

flavour out. I put a little bit of coconut cream

in it. Now, what we need is the green

curry piece. Now you want to fry that

Thai aubergine. Now you want the chicken to be cooked. Just make

sure that the chicken is cooked. We don't want to kill anyone! It is

ready. Let's hope I can do it as good as

that, that is really good! Phenomenal! Right, guys... The

service is going to start now. I would love the chicken satay to

start with. Chicken satay... Chicken satay...

Margie, I have three chicken satay. Margie, I have another two chicken

satay, that make it is five portions all together, yes? That's

ready. Margie, how long for the satay?

minute. That's not good enough! Let's go.

Let's go! We have another one. I can't send this up. You see,

there is too much cucumber, too much chilli, I want them equal. Re-

plate that for me. Aggie, you have two pad Thai prawn.

Yes, chef. Aggie, can you make me a new one.

There is not enough salt in there. The heat is on! Table six, Tim, one

green Thai chicken curry. Yes, chef. Is that OK now? Yes.

Did you taste it? Yes it is nice. Good. Let's go.

Tim? Yes? I think that I just lost my job.

What would you like, sir? Satay. Margie, can I have three chicken

satay to go. Yes, chef. Margie, you have one more chicken

satay to go... You have two more chicken satay to go.

I will try to get on it a little better than I did the last time. I

want to impress the chef. How long for the satay? Two minutes.

Can I have six chicken satay to go! Thank you, chef! I need these to go.

Here you go, chef. That is looking, much, mush, better.

How come I don't get it first time? How come it takes so long? This is

really delicious! Three pad Thai prawns to go, yes? Yes, chef.

Normally by now we should be halfway through with this ticket.

Aggie when you have finished with this one, you have all together

five pad Thai prawns to go. Yes, chef.

Aggie, what you do is lovely, but you are too slow. I will ask you to

step on the side for a bit. Let the chef take over.

I had five orders at once. I got two out. She is doing the other

three. With the rush over, Aggie has

another chance to redeem herself. I want one pad Thai.

Pad... Pad... What's it called? Pad thy, chef.

If you can keep it like this, you get a job in my kitchen. The pad

Thai is wonderful it tastes fresh, the prawns are delicious and it

looks really good. Three portions together to go.

Tim, I think your curry it too dry. There is not enough coconut milk in

there. How long for the green curry?

Coming now, chef. Tim, you have saved yourself!

you, chef! I'm really impressed with the Thai green curry. I think

it is fantastic. It is hot it is fresh, yes it is good.

Right it is the end of the service. Let me say thank you very much.

Margie, when her nerves settled down after the big order, she got

better and better. Aggie started off with a shaky start, but she

proved to the end that she could do it. Tim did very well. For a

European to come in and learn to cook Thai food in half a day it is

You can see how the celebrities get on when they are set an invention

test in about 20 minutes. Still to come on Saturday Kitchen Live: In

keeping with St Patrick's Day Keith Floyd is in Ireland, he is at the

Ballymaloe cookery school with Myrtle Allen preparing the perfect

Irish stew and Danny will have some eggs-plaining to do when he gets

back home to Belfast if he is not up for the crack! He goes head-to-

head in the omelette challenge. What will we be cooking for

Jennifer? That fantastic food Heaven, Thai steamed chicken with

glass noodle salad or food hell deep fried chicken with deep fried

chips? Cooking next is sa man who is about to make his first step on

a brand new culinary adventure, it's Nic Watt. Great to have you on

the show. Thank you. A brand new invention but you are going back

home? Absolutely. Back to New Zealand. So, what's on the menu?

have some beautiful duck breast, score that and the important part

is marinate it, this is aji Amarillo, a hot pepper, a lot of

kick but it's also very round. that like a chilli pepper? Very

much, it's a yellow pepper and it's a puree of that. White miso. That's

going to help carry that heat. We have some sake, lime juice and

ginger. We are going to add marjoram to add to that. I am doing

the pickle. Two really quick bright pickles. Pickle with cucumber and

daikon radish. And we are doing nothing, right! You get to eat it.

You are so known for sort of that sort of mixture of different -

would you say fusion food? Oriental? With the Japanese

component, this is what I am adding to here is Peruvian food and the

food is essentially in a way a blend, because it's been - they've

allowed Japanese, Chinese, north Africans to come in. It's becoming

popular in the UK this Peruvian style. It's popular globally. It's

the components of the food where it's been influenced by the

sauces and the spicy mar inkwrads and thaoer cooked over the grill.

When did you first fall in love with this style of cooking, from a

boy from New Zealand where does this come from? It's exactly what

you just said, it's the New Zealand component. New Zealand itself,

doesn't necessarily have a a cuisine, it draws off those areas,

it can be Asian components, Japanese. You have the Vietnamese

components. Chinese. It taps into all of those. You came to the UK

and obviously you have gone on to open a Mediterranean one and this

new one. What are you going to do when you go back home? First and

foremost... Retire! First I am going fishing, 100%. I don't blame

you. Then there's a lot of of opportunities in New Zealand with

the Asian food, be it the open charcoal grill. I would love to do

a seafood restaurant in Auckland, it's a harbour city. I have added

ginger juice to here. A lot of people will just grate this ginger

and use it. You squeeze out the juice. I pretty much use it in

everything. It's a lovely way to get a nice kick into a dressing.

It's not even just with the flavours I do, if you have a

beautiful tomato or carrot soup and want to give it that extra edge,

ginger juice and it's really good. I am I am combining this. This is

both a marinade as well as a sauce to go with it. Absolutely. We are

going to marinade the duck in it and take a little bit on the side

and reserve that because when it cooks and marinades the flavours

soften and get more subtle. The miso is to carry the aji Amarillo

and caramelise because we are going to get sweet balance on the

marinade. Although they're unusual ingredients they are becoming more

available. I have to say I haven't seen that yellow one kwraet. -- yet.

Very accessible. Accessible! When you know where to get it from.

these? OK. In the garden! Really accessible are they?! That's

pushing the boundaries. What are these? It's a magnolia leaf. I have

magnolias growing at home but they're not like that. Tell bus the

duck -- tell us about the duck. am scoring the skin. It's going to

allow the fat to render out and allow the marinade to get in there.

Criss-cross. The pickle is a really simple and quick, as we are doing

right now. Quick pickle. The salt will draw moisture out, soften it

slightly and add vinegar. The duck goes in like so. You could use this

for fish and chicken. Chicken is beautiful, if you change the

Amarillo to rikoto, fantastic for lamb. What's the difference? It's

all on the website! It's more oomph behind it, like really. You think

this is spicy, it's eye-wateringly spicy. This is instead of using the

grill that you use. Yeah. Which is a charcoal based grill in the

restaurant. This over the actual barbecue, the grill is ideal,

definitely. But if I brought the charcoal in here we would have a

rather Smokey environment. Exactly. Rub that marinade off the top.

will leave you to colour that. All today's recipes, including this one,

are on the website. And from next Sunday over on BBC2

at 10.00 I am going to be sharing some of my favourite recipes for

you over the years with a new series called Saturday Kitchen Best

Bites. But it will be out next week, 10.00, there you go.

We are going to try to get a really good colour. It will start to

blacken. That's going to give thaus sweet balance and soften that spice.

I am going to wash this salt off here. Get rid of the salt. What

vinegar are you going to use? vinegar. -- rice vinegar. Important

part is add a little bit of the marinade back on the leaf. There we

go. A little bit of colour and marinade on the leave so when it's

cooking all that's going up inside. Get the tphreufr in there --

flavour in there. If my mother's watching this, and can't get a leaf,

maybe a nettle! Not sure a nettle! Place that on there like so. In the

oven. How long do you want to cook that for? About six minutes on 180.

Let it rest for a few good minutes. We have this one here which has

rested. You want to leave that to one side. We have the sauce to

serve with it. You are going to slice this. Yeah and that allows

the... Hence with the Asian food everything is done with chopsticks

so you want nice thin bite size, in which you can comfort plea drop

in... -- comfortably. What fish would you do? Salmon would be nice.

Fatty fish, salmon would be nice. Otherwise something like cod. Cod

fillet or something along those lines. Mackerel works so well with

ingredients like this, takes the flavours. You need something that's

got that fattiness to help carry it. All we are going to do, a few

little bits of this pickle to go across, which you have cut very,

very nicely. I tried my best! Little pearls of cucumber. And the

last will be some nice... Like so. Coriander will help bring in the

aroma. How good does that look? have duck breast with aji Amarillo,

miso and ginger and bright pickle. You are going to have to fight for

this one, I think. The crew is really liking this one. Chopsticks

at the ready. This is the first time you have tried duck. I am used

to feeding them, not eating them. Tell us what you think of that

dressing as well to go with it? Good? I am not sharing it. You are

not sharing it. It is delicious. It's amazing. It's that charring on

the top as well. You have to have that balance. You need that

charring to go with the sweetness of the sauce and it's spicy, a lot

of background behind it. I don't know where you are going to find

those ingredients from but you have to try that dish. Let's go back to

Belfast to see what Susie has chosen to go with Nic's fantastic

Wow, the duck dish is wonderful. But it's a shade difficult to match

with wine. There are various elements that act as an obstacle

course. I have matched Japanese dishes very well with the clean

lean flavours of Muscadet so this would be a decent choice. On this

occasion I am looking for something fruitier and the wine I have chosen

is the Kauri Free Sauvignon Blanc from New Zealand. To watch this

dish equip yourself with an unoaked white with good fruitiness and

that's an armomatic wine. There are pwhrepbt of Sauvignon blancs but

this is simpler, and it's very fruity. That That citrus works well

with the wine and ginger but there is also a slight hint of green

pepper and that goes well with the cool cucumber and the wine doesn't

clash with that wonderful marinade. I think I have cracked it. Enjoy it.

After the Belfast trip she was looking forward to going to New

Zealand but the budget would not allow us. What do you think of this

one? Beautiful. Hard to beat. Kauri Tree even better. What is that?

iconic tree in New Zealand, strength, power, like the All

Blacks. I am not mentioning rugby. What do you reckon? Get off my

duck! Great, perfect pairing. managed to sneak a bit, Tanni. --

Danny. Fabulous. What do you reckon of the wine? New Zealand winner.

is brilliant. Let's get back to celebrity MasterChef and now the

celebrities have to face an invention test, good luck with this

On the pwefrpbgs next -- benches next to us are a beautiful set of

ingredients and they can be found throughout Asia. Two dishes

inspired by your time in that restaurant. Come up and select your

ingredients. The selection includes pork fillet,

langoustine, chicken thighs, coconut milk, rice papers, bean

sprouts and pineapple. I am just taking every ingredients.

OK, one hour and 15 minutes, two dishes inspired by your time in the

restaurant. Let's cook. Margi is a mum, I like her cooking.

There's nothing wrong with that at all. It's real and from the heart.

It's lovely. Really good bowl of soup. You make me want to cry.

did you enjoy your time in the restaurant? It was hot. It was

furious. They had everything prepped up first, because it's fast

cooking and so I took that as a tip. Is that the way you are going to

work today? Yeah. What are you making for us? A chicken dish and

going to have a go with the King prawns. 45 minutes. Tim, he's

observed a lot of really good cooking. He knows what good food

should taste like. The sauce is wizard. Tim, you had a brilliant

round in the kitchen and then nervous again. I am hrfrt when --

all right when people tell me what to do but as soon as I have to

think about it myself I don't have the knowledge really, so I am

slightly nervous and scared about what I am going to produce here. My

biggest problem is I am looking for nice herbs, the herb I hate most is

coriander, it's horrible. Tim, what are your two dishes? I am going to

try and do a pork style stir fry, and make a delicious coconut style

langoustine curry. What could the issues possibly be? I don't know

Just over is a minutes and then we want Thai food on the bench! Aggie

that we know, she has a wealth of experience and knowledge.

This is delicious! That custard is heaven.

Aggie, you seem very tense today? I'm always tense! What are you

cooking for us? Stir-fried pork with fragrant rice and caramelised

pineapple with a chocolate sauce. Five minutes left. The last five

minutes. You have about 30 seconds left to

That's it! The time's up! Marg ie's made two stir-fries, the first, a

langoustine stir-fry with fish sauce.

Really pungent, saltyness coming from the fish sauce, which I like.

I have a lovely big hunk of chilli, so spice in the back of my throat.

I like the flavours. Veg, themselves, are a little overcooked.

Right, that is the stir-fry, let's have a look at the stir-fry!

Margie's second dish is stir-fried chicken with oyster sauce.

Hmm! Hey! We have saltiness in there, loads of ginger in there and

real heat! Whoa, listen, you to make the food look prettier. That

is great. It is like a diamond ring in a carrier bag.

Tim has invented a crispy chilli park and Thai veg rice paperwork

wrap with a soy-based dipping sauce. Your little spring rolls promise a

lot and don't quite deliver. Inside that spring roll, there

needs a little more of something, a herb or whatever it may be. The

sauce of just the soy and the chopped chilli is a little bit

strong, but, for me it is really inventive, an interesting dish.

There is something coming out of your mind at this stage of the

competition. Good on you. Really good! His second dish is a

langoustine green curry. I like the flavours emerging from

the curry, the ginger, saltiness, the little bit of sweetness, that,

I like. I think you have done very, very

well. Aggie's made pork stir-fry with

fragrant rice and caramelised pineapple with chocolate sauce.

It looks to me as though all the work has gone into the savoury dish

and little has gone into the second dish. I kept it simple! I really

like your lemongrass-flavoured fragrant rice it is really well

seasoned. It is delicious. The pork stir-fry dish is halfway between a

curry and half-way between the stir-fry. I like the crispiness of

the dish, but it is ering on the side of overseasoned. Pineapple,

caramel, chocolate sauce? Caramel, pineapple, yeah, chocolate sauce,

no. I'm not convinced by this dish. I'm not convinced you're convinced

by the dish, either! The next time you come in here, you are cooking

for the MasterChef lives! And you can see who gets knocked out on

next week's show. Right it is time to answer some of your questions.

Each caller helps to decide what Jennifer is eating at the end of

the show. First on the line is Julie. What is your question for

us? Can you tell me a different way of cooking mackerel.

I can, and so can Nick. Well, you have to d it on the barbeque first

and foremost. You want to salt the skin down. And the miso I had out

before, on the flesh side, a little bit of that and lemon juice, cook

it over the barbeque on the skin. When the skin is crispy it will be

cooked on the other side. Beautiful. Or, turn it into a pasty. With

sausage meat down the side of it and rolled it in pastry and baked

it. Delicious. What dish would you like to see at the end of the show?

Heaven. 1-0.

John from Carlisle, are you there? How are you doing. Are you OK?

good, thank you. What is your question, please?

nice lobster to be cooked, please Well, keep it simp. In salted water.

Plunge it in. Do you weigh it first? It is very

much on the weight. It is four minutes to a pound. So obviously if

you have a bigger one it will be longer, but take it out, don't put

in cold water. I think it loses the flavour. So put it on a tray then,

let it cool. Then before it is cooled completely, butter, lemon

juice and eat away. Keep it simple, butter and lemon

juice. There you go. What dish would you

like to see, heaven or hell? Heavytown is! Mell? Good morning.

You are sounding cheery. What is your question for us? I would like

an idea for oysters with an Asian style.

That is right up your street. Easy-peasy. A mortar and pestle

start. Or chop it. One red chly, the same size as the chilli to

lemongrass. Chop it fine. A little bit of palm sugar and lime juice.

Soy sauce. Not the fish, as there is enough coming from the oyster

itself. Then a touch of sesame oil and

fresh coriander. That would be over raw oysters?

Absolutely. Or you can grill them too.

Be careful about not reducing the soy, it would get too salty. What

dish would you like to see at the end of the show? Unfortunately, can

I say happy Mother's Day to my mum, Patricia.

You have chosen hell?Iful, Sorry, Jennifer.

She is from North Yorkshire, she likes fried food! James from

Glasgow, are you there? How are you doing? What is your question?

have some fresh squid. Is it a large one? Meemed-sized

squid. I love squid. If you do it, two ways, either cook it very, very

quickly in a pan with a little bit of oil, sliced into rings, a little

bit of salt, 30 seconds, and then out. Or slowly cook it Italian

style with tomatos, onions, garlic, rosemary, thyme, but it will take a

couple of hours. So either very, very short or very, very long.

What dish would you like to see at the end of the show? Heaven for an

angel! There you go! Val, what is your question for us? I have a nice

piece of belly pork for lunch. I don't know what to do with it.

It sounds good to me. Can we go otherent? What you can do today is

get a fork and prick the skin as much as you can. Salt it. Put it in

the fridge for two hours. This is sea salt? Yes. That draws

the moisture from the skin. Then rub it with vinegar. Put it back in

the fridge until tomorrow. When you roast it off, put it under the

grill. You have salted and vinegared the skin, there will be

great crackling. So braze it? You can add cinnamon,

star anise, but to get the skin crispy, get it on the skin.

Do you cook it slow? 1 50 degrees for been an hour.

Right, let's get down to business. All of the chefs that come on the

show bat it will out for the three- egg omelette challenge. Jennifer,

this is carnage. We have good times on the board.

He, put them back! Nick, you have a good chance of beating him here.

Stop fighting guys, are you ready? Yes.

3, 21 go! -- 3, 2, 1 go! Oh, my goodness. I'm glad that is not my

kitsch and I have it clean that. It must be an omelette! That is

still raw! You see what I mean! I did tell you.

That is meant to be a non-stick pan. Do you have to eat it? What

happened to the rest of it! That is still talking to me.

Danny, first. You are not going on the board!

Nick... That is going back to New Zealand with you! You wanted to

beat your time? I did. You did.

14 seconds, but that is an omelette for you.

That is a one-egg omelette. Right, will Jennifer get her idea

of food heaven or fell? The chefs here will -- or food hell? You

watch this in the meantime. We have classic Floyd. He has found someone

to make an authentic Irish stew it is richel Allen's grand mother-in-

law. Enjoy this one. -- Rachelle.

They say that life begins at 406789 so it was with me, when I staggered

from a little plane at Cork Airport for the first time. Quite frankly,

Ireland gobsmacked me. I felt a sense of excite and thrill that had

been missing from my life for years. I have gotten it off my chest now,

I feel better, but this is not the psychiatrist's chair, not yet, any

way it is a cookery programme. The first lady of Irish cookery is Her

Grace Mrs Allen. In England there could be a

disastrous stew made it tastes awful. Soy wanted to find out the

secret of what I think is one of the finest dishes on earth. So I

came to my dish, the Queen of Irish cooking. Famous here, in Beverley

Heather Mills, in Paris, throughout the land it is true, isn't it? She

knows all about it. But before we go into it, here we

have a look at the ingredients. The most important thing is a shoulder

of lamb. Spring onions, new potatoes. Young

baby carrots. A bit of fresh thyme, a bit of fresh, what is that one?

Marjoram. Then, I have butchered the chops,

to take off all of the fat. We need those to cook the chops in.

So we have nice cut let's to saute off later on.

And a bit of parsley to garnish it off with. Over here, we need stock.

We use the bone from the end of the lamb. Popped in with the tops of

the spring onions, thyme, parsley stalks, a few chopped carrots,

covered with water like that and that is put on to sim tore make the

I have been frying them in the sweated down lamb dripping. I would

like to eat a little bit of that. This will have the doctors up in

arms. Next thing is onions and carrots in there. That's right. Put

them in. Just give them a quick turn. If it's too slow you may have

to heat that. A little bit of thyme. That's enough. Let's put in that

bit of marjoram. That's enough. Whole potatoes, you would tend to

think of it being sliced. Some people slice them, they say the

potato thickens the gravy. I love them whole on top and they get

brown in the oven. Have you got a lid or something? Strain it. Under

pressure like this I sometimes have to improvise. Because once this

goes in I have had it. I will train it through like that. It stkrupbt

to cover the potatoes, doesn't it? They're going to steam as they cook.

By the way, you don't need to throw that away. You could wait for that

to be cold, chop it up and toss it with vinegar or something. Well,

you could. What would do you with that? Give it to the dog actually!

These people who live in Castles! Anyway, that goes in the oven for

how long? At this time of year the lamb is young, so three quarters to

one hour. We will go and do something amusing until that's

ready to eat. Fine. Let's wander By popular request and overwhelming

demand I have been asked to show you the steam roller being unloaded

by a committee again. The Irish stew stew turned out to

be sue pwerb you a -- superb but after simmering for an hour, it's

worth skimming the fat. Is there any place in the world would you

like to be. I wouldn't mind the Pacific but I have a feeling it's

not what it used to be. Floyd, tell me, how are you as a cook? As a

potter I am good. I reckon you are and your cooking is roughly the

same standard. I came here to cook at the home of Stephen Pearce, the

potter you have just seen. Due to a dispute the fishermen didn't go to

sea that day. Instead of cooking plaice we just made the sauce.

have put Yemen juice, white -- lemon juice, white wine and decided

it's thick enough now to add the butter and beating it in and get

the first bit of butter beaten in and then some more butter. Don't

worry about quantities. Two yolks of eggs and four, six ounces of

butter. Even my mother, probably the best cook in Ireland, used to

get out a double boilers and we used to be sent out of the house

and God was called upon. You must have a thick bottomed saucepan and

you can't fail. Famous last words I hope they're not. I have done a bit

of everything. I have never done - everything I do, I do with gusto

and never done anything in the form of a career. Is that curdling or

anything? It's going to be the first! I have never yet, this looks

like the first time. You diverted me deliberately. You are a very

naughty boy! You will be getting smacked in a minute! By the magic

of television I am going to cast a spell on that and make it

absolutely brilliant. A little bit of hot water. Right. Are you sure

you know what you are doing? think I know what I am doing.

me when. Stop! Wonderful. I don't want to show off... That's unfair.

Just pass me a sauce boat, would you please. One moment now. Nearly

in business. That is all smooth and perfect again, is it not? That is

absolute magic. If your hol andaise sauce curdles quickly get Stephen,

whistle and he will come, pour in a little hot water, whisk and there

it is and it's ready. Shall we drink to that? Well done. Apple

juice or wine. Apple juice, please. I have taken a bigger glass than

you because I am not as modest as you are.

There will be more from the brilliant Keith employed next week.

-- employed. -- Floyd. Next week. Food Heaven would be chicken,

cooked steamed actually for this one with oriental flavours. I am

sure which one you are going to go for really. However, the other

chicken over there which is the dreaded food hell which is deep

fried. We have cheese in there and deep fry it and then deep fried

chips and a tomato ketchup as well. What do you think they have

decided? The only thing that's missing is a heart attack. I think

they're going to say Heaven because they want me to be friends with

them after too, right? Absolutely. That's what you have got. We lose

this. First of all, I am going to get this chicken on to cook,

because we are going to steam this. I am going to show you how to

marinade it in a minute. The guys are going to do the dressing to go

with it. Dressing we have in here, chillis, palm sugar, lime, we have

garlic. Salt, ginger, coriander, peanuts, grind that down. This is

why it's good to have one of these. Over there Danny is going to do

slices of carrots, spring onions take the skin off this. I can't

believe I am doing this. This is the healthy bit. I would fry this

off, but we are going to take the chicken and marinade this. If I can

grab a bowl, and cut the chicken into strips. The chicken in that

steamer will take about five minutes to cook. We can then slice

this through. These pestle and mortars, there's loads to buy.

Which one would you go for? want something with an edge in it.

What you can do is add salt if you need to. What are you looking for,

chef? I will use a knife. There is one underneath. It's OK. What you

were saying about these? You want something with an edge to it and if

you don't you can also add salt to give that grain. You want it

abrasive, that's the key. We are going to - with this chicken, is

then marinade this nice and quickly. You could if you want barbecue this,

but it's basically just the ginger and garlic, soy and we are going to

use tamarind, it looks like a broad bean pod. Make a paste, but the

seeds in it are quite hard, if you can buy it already as a paste it's

brilliant. Sometimes you buy it and have to reconstitute it in boiling

water and it starts to get fiddly. Chopped ginger and garlic. There

you go. We did have the friers ready. You can get rid of them now,

turn them off. This is the tamarind. Nice. It's delicate. It's an

unusual sort of flavour but works really well with the chicken. A

little bit of lime. I am happy to help. You can squeeze that in there.

Sure. To get more juice out if you microwave it for ten ten seconds it

makes it soft and you can squeeze more juice out. You can finish this

off. Soy sauce. How much? Keep going. Goodness, I don't know if

you should trust me to do this. touch of that. A little touch of

mint. Mix that together. Then we are going to pop the chicken in

this is where we get that marinade, exactly what I have in here, which

is steaming away nicely in here. have the chilli, ginger and garlic,

I have ground that down. Then I have added lime juice, fish sauce,

and palm sugar. We are getting a really nice sweet and sour balance.

I have added a little bit of soy and I am taking a bit more lime.

These are our noodles. Kettle full of boiling water over the top. Some

noodles you need to cook properly in a pan. These noodles, follow the

instructions on the packet, some will tell that you they just need

soaking, others will tell you they need cooking. Right, we are ready.

Leave that to cool and we have got our noodles here. Then we can start

to incorporate all this together. When you are ready with the salad,

guys. Salad ingredients, glass noodles which are there. Our spring

onions and carrots in. You guys make it look easy. Do you like it

hot and spicy? Yes. Chicken is going in. Mix that together. Going

to need more dressing actually. absorbs it. You can dress it on

there, chef. Absolutely. He will put it into a fancy pile. Oops!

Look at that! Oh, no. Just get it on! That was your moment. All that

messing around. Dirty Heaven. get to dive in. Grab some knives

and forks. Weapons of choice. you. I will grab the wine and you

dive in. Tell us what you think. The chicken should be nice and warm,

so it's more like a warm salad. Susie has chosen a Villa Maria

Private Bin Riesling, widely available at �8.99. Another great

wine to go with the rest on the show today. Another great New

Zealand wine as well. There's definite lay bit of flavour there -

- definitely a bit of flavour. Congratulations on the series.

Dexter, you have to watch it. It's brilliant. Heaven. Happy with that?

Really, really, really good. That's all for today. Why am I always left

with the bottle? Thanks to Danny Millar, Nic Watt and Jennifer