:00:08. > :00:13.Good morning! Let's get the weekend started with a menu of magnificent
:00:14. > :00:33.mouth-watering food. This is Saturday Kitchen Live. Welcome to
:00:34. > :00:41.the show! With me in the studio today are two chefs with very
:00:42. > :00:43.different culinary styles. First is the Frenchman at the helm of the
:00:44. > :00:50.award-winning Berkshire restaurant, the Vineyard at Stockcross. It's
:00:51. > :00:54.Daniel Galmiche! Nice shirt! Next to him is a woman making her debut on
:00:55. > :00:57.Saturday Kitchen. She's a pioneering force in the supper club scene with
:00:58. > :01:01.her distinctive blend of Persian food. It's Sabrina Ghayour. Great to
:01:02. > :01:06.have you on the show, guys. Daniel, what are you doing for us? I
:01:07. > :01:15.am doing asparagus. White and green? Yes. With the green
:01:16. > :01:20.roasted and the white poached. With grapefruit juice and herbs.
:01:21. > :01:28.You have it a lot in France? Yes, it goes well with a hint of acidity.
:01:29. > :01:34.And Sabrina, everything but, a plethora of dishes, what are you
:01:35. > :01:40.make are for us? I am starting with spicy lamb keftas, smoked aubergine,
:01:41. > :01:51.yoghurt with cucumber. And we will hopefully do all of that on time? !
:01:52. > :01:59.Yes! And the aubergine is smoked in the skins? Yes. It is perfect.
:02:00. > :02:07.It is easy to do. And the idea of Persian cooking
:02:08. > :02:20.being more home-made? It is easy to do.
:02:21. > :02:24.So that's two tasty dishes to look forward to and we've got our line-up
:02:25. > :02:27.of fantastic foodie films from the BBC archive as well. Today they
:02:28. > :02:29.include portions from Rick Stein, Celebrity Masterchef and the Two
:02:30. > :02:32.Greedy Italians, Antonio Carluccio and Gennaro Contaldo. Now, our
:02:33. > :02:36.special guest today is probably one of the coolest people we've ever had
:02:37. > :02:39.on Saturday Kitchen. Not only is he an award-winning movie actor, a
:02:40. > :02:42.director and an author. He's also a champion of children's literature
:02:43. > :02:46.and has even been awarded the OBE. But to most of us he's quite simply,
:02:47. > :02:52.the Fonz! Welcome to Saturday Kitchen, Henry Winkler! It is lovely
:02:53. > :02:57.to see you in the studio. I love being here. And I love
:02:58. > :03:03.Daniel's accent. You are touring at the moment around
:03:04. > :03:07.the schools? Yes, and I will be at the Hay Book Festival. I am very
:03:08. > :03:13.excited. And this is to help promote
:03:14. > :03:20.something close to your heart, dyslexia. I am passionate about it
:03:21. > :03:25.myself. It is diagnosed early. And thank goodness. I believe you
:03:26. > :03:33.were diagnosed at 33. When I started to read the autocue.
:03:34. > :03:46.I found out at 31, when my son was diagnosed.
:03:47. > :03:52.Great stuff. So today reare going to decide if
:03:53. > :03:59.you eat food heaven or food hell. So, food heaven, what would it be? I
:04:00. > :04:06.love a cheeseburger. Ened the dreaded food hell? I am not
:04:07. > :04:13.crazy about goat's cheese. I love the animal... You love it in
:04:14. > :04:20.a curry? No, I love to see them walking around! So it's either a
:04:21. > :04:23.cheeseburger or goats cheese for Henry. For food heaven, I'm going to
:04:24. > :04:26.make an almighty American-style cheeseburger. I'll make my burger
:04:27. > :04:30.from 100% beef then grill it and serve it in a brioche bun topped
:04:31. > :04:34.with Monterray Jack cheddar and a homemade mustard mayo. It comes with
:04:35. > :04:45.a side order of fries of course! Can I say "vote for that"! Many people
:04:46. > :04:49.switching on now will have a hangover, so they could! Or Henry
:04:50. > :04:53.could be having his food hell, goats cheese. And I could make something
:04:54. > :04:56.that would be perfect for a picnic in the sunshine this weekend. I'll
:04:57. > :04:59.hollow out an entire loaf of bread then fill it in layers with goats'
:05:00. > :05:03.cheese, chicken, sun dried tomatoes and a homemade pesto. It's pressed
:05:04. > :05:06.tight and served in big wedges with baby gem salad. Let's send that to
:05:07. > :05:11.Watford! You'll have to wait until the end of the show to find out
:05:12. > :05:15.which one he gets. If YOU'D like the chance to ask a question to any of
:05:16. > :05:19.our chefs today then call: A few of you will be able to put a question
:05:20. > :05:24.to us, live, a little later on. And if I do get to speak to you I'll
:05:25. > :05:27.also be asking if you want Henry to face either food heaven or food
:05:28. > :05:28.hell. That is a lot of language, live.
:05:29. > :05:31.Cheeseburger! Right, cooking first is a very familiar chef here on
:05:32. > :05:35.Saturday Kitchen. From the Vineyard at Stockcross, it's Daniel Galmiche
:05:36. > :05:39.So what are you making for us? Great to have you on the show. So, two
:05:40. > :05:47.different types of asparagus? Yes, the green and the white. The white
:05:48. > :05:51.is popular in the continent, especially in France.
:05:52. > :05:55.It is! You see this all the time in France.
:05:56. > :06:00.If there was a national food day in France, it could be Asparagus Day.
:06:01. > :06:05.It is amazing. The reason it is white, it is grown
:06:06. > :06:11.undercorp? Yes, that is why they are white. I am going to mix it with
:06:12. > :06:16.some green. It is the season now in this country, with the green.
:06:17. > :06:21.Would you have to cook them differently? I will poach the white
:06:22. > :06:26.it is better for the flavour of it. It is more natural. And because they
:06:27. > :06:33.are nutty a little bit. It is much better. We are going to
:06:34. > :06:38.grill the green one to give it is touch of charcoal flavour.
:06:39. > :06:45.With people doing barbecues this weekend, would you basically griddle
:06:46. > :06:48.it? Or blanch it in cold water and then griddle it? You can do it both
:06:49. > :06:55.ways. Some of them if they are big, you
:06:56. > :07:00.can cut them in half and blanch them first it would be really nice.
:07:01. > :07:10.So, the restaurant is busy, and a second book? Yes, the restaurant is
:07:11. > :07:15.busy and the new book is French Revolution.
:07:16. > :07:21.You have done a different way of setting out the book? Yes, I wanted
:07:22. > :07:32.to base the book on the Revolution as the whole title, obviously but it
:07:33. > :07:39.is a different way of doing it, with the different chapters and it is
:07:40. > :07:45.very modern, and a lot of fun. It is different! So, what is next?
:07:46. > :07:51.Grapefruit. I like the white one. There is less
:07:52. > :07:56.sweetness than the pink. I mentioned the fact that they are
:07:57. > :08:02.grown under corp. It is like forced rhubarb. It is a different flavour
:08:03. > :08:07.from the same plant, though? Yes. But it is such a great starter.
:08:08. > :08:12.Like today, look at the weather and the weekend. It is a perfect
:08:13. > :08:20.starter. So the asparagus season runs from...
:08:21. > :08:25.It is about six to ten weeks. It also depends on the weather than
:08:26. > :08:34.anything else. There is no set date. It is just weather-related. You know
:08:35. > :08:40.that when the weather is better that the asparagus has started. Can I ask
:08:41. > :08:49.a question, you said that the grapefruit you are using is less
:08:50. > :08:53.sweet? The white one has more tang to it.
:08:54. > :09:01.And that is better for? Well, when you add the egg, it helps with the
:09:02. > :09:07.balance of flavours. I like it. It is really nice.
:09:08. > :09:14.And this egg is partly cooked, so soft-boiled? That is correct.
:09:15. > :09:20.And we want segments with this? Yes. That is nice when you crunch into
:09:21. > :09:27.it. It is really refreshing. For anyone who has not been to the
:09:28. > :09:32.Vineyard in those parts. It is famous for the wine? Yes, for the
:09:33. > :09:37.wine. We specialise in the food and the wine matching. It is a concept
:09:38. > :09:44.that more people like. People prefer a glass of wine with each of the
:09:45. > :09:49.courses. It makes the dining more elegant, if I may is a say so. It is
:09:50. > :09:56.much better. People like it. It is really busy. This is a good concept.
:09:57. > :10:04.So, you have made a French dressing there? Yes. Mustard, grapefruit
:10:05. > :10:10.juice, replace replaced from the vinegar.
:10:11. > :10:15.So a classic French dressing, what proportions do you go for? About a
:10:16. > :10:23.third of vinegar, a third of mustard, a bit of salt, pepper and
:10:24. > :10:29.some sunflower oil. No olive oil? No, it is too strong.
:10:30. > :10:33.It spoils it. The French dressing is good with the
:10:34. > :10:40.mustard. And the vinegar, it is white wine
:10:41. > :10:46.vinegar? Yes, or I like a drop of balsamic. It is really good. I am
:10:47. > :10:50.using more of the balsamic. So the asparagus, we are blanching
:10:51. > :10:55.it. Snrp it should take a few minutes.
:10:56. > :10:58.Remember if you'd like to put a question to either Daniel or Sabrina
:10:59. > :11:10.then call us now on:Calls are charged at your standard network
:11:11. > :11:14.rate. This recipe is in the book. It is interesting, there is a small
:11:15. > :11:19.twist to this. When you look at your career, it has
:11:20. > :11:24.been the fine dining and the Michelin star. It must be a
:11:25. > :11:30.difficult to write a book to keep it simple that people will understand?
:11:31. > :11:37.Yes. But I like it. When I was a child I was always cooking with mum,
:11:38. > :11:43.using the seasonal produce. That is better, the quality is best
:11:44. > :11:49.and the price is best. Some people buy food out of season
:11:50. > :12:02.and it is not good, there is no flavour and the price is too high.
:12:03. > :12:09.Daniel, you are using chervil. I love chervil! It is difficult to
:12:10. > :12:17.find! I love it. Every time a do a dish here, it is used. If you can't
:12:18. > :12:20.find it, what is a substitute? Chive.
:12:21. > :12:27.Or tarragon. It has the aniseedy flavour. What is
:12:28. > :12:42.chervil? Well it is easy to grow in the garden. But it is like flat leaf
:12:43. > :12:55.parsley but with Ann seed flavour. Database but with the flavour of
:12:56. > :13:01.aniseed. I grow it in my garden. I even have
:13:02. > :13:06.horseradish in my garden. I have been trying to get rid of it for
:13:07. > :13:10.four years but it is impossible to get rid of.
:13:11. > :13:29.As a Frenchman, one thing I wanted to ask you, as you were coming on
:13:30. > :13:41.the show... Yes? Eurovision? ! I voted for the man on the piano. Did
:13:42. > :13:45.you see him? He was on a hamster wheel.
:13:46. > :13:53.Henry is thinking, what on earth are they talking about? ! I saw the
:13:54. > :13:58.winner! It goes on for nine hours. But it is fantastic. Graham Norton
:13:59. > :14:05.was the best part of it. He said what you were thinking. It was
:14:06. > :14:12.brilliant. Right, so that is it.
:14:13. > :14:15.So, some of that on the top. Tell us the name of the dish? It is warm
:14:16. > :14:38.white asparagus salad with grapefruit zest vinaigrette.
:14:39. > :14:48.That was like waiting for a Eurovision Song Contest name! Now,
:14:49. > :14:51.we get to dive into this one. Now, tell me what you think of the
:14:52. > :14:57.chervil. I was really liking that. I thought
:14:58. > :15:00.you could use it in stead of toothpaste. It is fresh in the
:15:01. > :15:05.mouth. I don't know why they don't use it
:15:06. > :15:12.in supermarkets. Maybe it does not last very long.
:15:13. > :15:22.Maybe. But the flavour is lovely. Wow! That is good? Yes. And the
:15:23. > :15:28.white asparagus, if you can get hold of it.
:15:29. > :15:32.It is lovely and nutty. Can I say, that the grapefruit flavour it is
:15:33. > :15:44.reduced a little bit. It is not as tart. Bur it just... Oh, my God! He
:15:45. > :15:48.is a good actor as well! We need some wine to go with this. We sent
:15:49. > :15:52.our wine expert, Peter Richards to Hampshire this week. So let's see
:15:53. > :15:53.what he's chosen to go with Daniel's delicious asparagus.
:15:54. > :15:56.Hampshire this week. So let's see what he's chosen to go with There is
:15:57. > :16:02.some fantastic Hampshire produce on show this weekend as the Watercress
:16:03. > :16:09.Festival takes place. But now I need to hop on the famous Watercress line
:16:10. > :16:19.to find some delicious wines in Alton to go with today's delicious
:16:20. > :16:23.dishes. Off we go! It is not easy giving classic ingredients a new
:16:24. > :16:28.lease of life. But Daniel Assange par bus with the grapefruit
:16:29. > :16:34.vinaigrette is stunning and well worth a try. When I cooked it, the
:16:35. > :16:41.tangy flavours leapt off the plate. So we need a wine to burst from the
:16:42. > :16:50.glass A-Team style and take the taste buds by storm. The right grape
:16:51. > :16:58.wine variety is Sauvignon blank. But for a wine that is fantastic value
:16:59. > :17:00.but with more concentration and class, I have the delightful, Taste
:17:01. > :17:08.the Difference Touraine Sauvignon Blanc 2013.
:17:09. > :17:12.This grape variety is grown in New World countries like Chile or New
:17:13. > :17:19.Zealand or South Africa, it is very popular. The styles dominate here
:17:20. > :17:25.but we also need subtlety to go with the elegance of the dish. Which this
:17:26. > :17:30.has. The wine has hints of asparagus in there, so it is a good start.
:17:31. > :17:36.When you taste it, there is a lovely citrus tang to pick up on the
:17:37. > :17:43.grapefruit acidity. It is herb-scented to match the chervil
:17:44. > :17:49.and the cleanness breaks through the spiciness of the mustard. There is
:17:50. > :17:54.an earthy understatement to the wine it ties in with everything and does
:17:55. > :18:01.not overwhelm the refinement of the dish.
:18:02. > :18:08.So, Daniel, an A-Team wine for your asparagus. Don't you love it when a
:18:09. > :18:12.plan comes together? ! Cheers! This is fantastic.
:18:13. > :18:15.Perfect with the dish. That is fantastic. Great with the
:18:16. > :18:23.barbecue today. Perfect.
:18:24. > :18:27.Happy with that? Happy! Coming up, Sabrina is serving us a Persian
:18:28. > :18:28.feast, what are you making? Spicy lamb keftas, smoked aubergine,
:18:29. > :18:35.yoghurt with cucumber. You could be saying anything! It
:18:36. > :18:39.sounds fantastic. And don't forget you could ask Sabrina or Daniel a
:18:40. > :18:43.question if you call this number: Standard call charges do apply of
:18:44. > :18:45.course. Right, let's catch up with Rick Stein on his gastronomic
:18:46. > :18:49.journey around the British coastline 20 years ago. Like Peter he's also
:18:50. > :19:01.starting off in Hampshire today and he's got his eyes on some very
:19:02. > :19:07.special clams. Take a look. Now we move another 70 miles down
:19:08. > :19:12.the coast to the unlikely area of Southampton Water. I say unlikely,
:19:13. > :19:18.it is not exactly my idea of a fishing ground. But I'm going out
:19:19. > :19:25.fishing for blue clams. They are lovely. Full of beautiful orange,
:19:26. > :19:29.thick steaky meat. And Mick, the fisherman here is the very last
:19:30. > :19:33.person to fish for them on Southampton Water. So I am
:19:34. > :19:37.privileged! They originated in America from the ocean liners that
:19:38. > :19:42.would come into the Southampton waters. They had lots of American
:19:43. > :19:47.people on board, so naturally, they wanted American clams.
:19:48. > :19:52.Not all of them were eaten. Thorn they were tipped from the portholes
:19:53. > :19:57.and went to the bottom of Southampton Water and bred. It
:19:58. > :20:01.produced a great colony. About 20 years ago, the fishermen discovered
:20:02. > :20:04.them and everyone started to fish for them. Are now there are hardly
:20:05. > :20:08.any left. Have we got anything? Not much in
:20:09. > :20:12.the way of clams. There is a small one there. It is hardly worth going
:20:13. > :20:19.fishing. What did it used to be like? Well
:20:20. > :20:27.the amount of content there now is, or would have been, 15 years ago,
:20:28. > :20:33.that would have been 70% of live clams. To walk out there on low
:20:34. > :20:38.tied, it is like rain going up. That was thousands of clams spitting as
:20:39. > :20:44.you walked out. Nobody fished in there, they were all huge. Huge
:20:45. > :20:49.clams. I came by at low tied, somebody was walking out, I thought,
:20:50. > :20:56.that is a Chinaman. He had a Chinese hat on. A basket around his neck.
:20:57. > :21:01.Kids trotting on behind. They had come out for the clams.
:21:02. > :21:05.It would be for the stir-fry stir-fries wouldn't it? Well,
:21:06. > :21:10.whatever. The Chinese, they are clever, aren't they! They are
:21:11. > :21:15.sensible. It tastes so good. But it is a shame. It is typical of the
:21:16. > :21:21.country. We have all of these wonderful things... Then we boil it
:21:22. > :21:27.to death! I would not try to open them with a knife, it would be
:21:28. > :21:31.difficult. I drop them into boiling water for four minutes to make it
:21:32. > :21:37.easier to open. Take the meat out and slice it into three or four
:21:38. > :21:44.pieces. Get a wok and get it nice and hot and add ordinary groundnut
:21:45. > :21:50.vegetable oil. A good pinch of garlic and ginger, finally chopped.
:21:51. > :22:00.Stir it for ten seconds and then throw in the clam meat.
:22:01. > :22:08.Immediately after, some sliced shy tackaway mushrooms. They are the
:22:09. > :22:14.dark brown mushrooms that you can get everywhere now -- shiitake
:22:15. > :22:25.mushrooms. Now, you can add some back Choi and
:22:26. > :22:31.chilli. Then the only spice, some Sichuan pepper, it gives a nice
:22:32. > :22:36.tartness. Finally, soy sauce. About a table sauce and about the same
:22:37. > :22:45.amount of oyster sauce. Stir it around and then a last-minute fresh
:22:46. > :22:52.green onions. Sprinkle them in and stir it and
:22:53. > :22:58.serve it with egg noodles. The medium-sized ones. That would be
:22:59. > :23:05.great. But we move 70 miles along the coast to Bryan. Every year, this
:23:06. > :23:14.have a celebration for the blessing of the nets for the local fisherman
:23:15. > :23:21.-- Brighton. The weather did not look very
:23:22. > :23:30.promising! God of the heavens, the earth and the sea, we prays you for
:23:31. > :23:42.our existence in creation, the air, the earth, the sea and the food it
:23:43. > :23:53.provides... Amen. Now sing the final hymn, as fast as you can! This was a
:23:54. > :24:01.blessing said 100 years ago, and then we went out on to the beach.
:24:02. > :24:07.I went to the beach and there was a little nod to the past with some
:24:08. > :24:14.scaled down boats. But what I love about the festival
:24:15. > :24:25.is the introduction of the Dieppe market. Each year, the French come
:24:26. > :24:28.across to Brighton and sell their produce.
:24:29. > :24:33.Something happens to you, when you go to a French market. You start off
:24:34. > :24:41.buying things you normally would not think of. And as soon as I get near
:24:42. > :24:47.a cheese stall, that is it. I met a friend of mine, his used to be
:24:48. > :24:52.General de Gaulle's butler. His name is Michel Agodi. An accomplished
:24:53. > :24:59.cook. Tell me about the fish restaurants
:25:00. > :25:06.you have? We have about 60 restaurants in my area. We have so
:25:07. > :25:13.much fish. But I must confess, I walk here and I am thinking where is
:25:14. > :25:18.the fish restaurant? I am dispirited? Where are they? Maybe
:25:19. > :25:22.the restaurant owners of Brighton could come to Dieppe for the
:25:23. > :25:30.practical training and we could teach them how to cook delicate
:25:31. > :25:38.fishes for your own enjoyment and entertainment in Brighton.
:25:39. > :25:49.Well it is very busy here in Brighton. The train terse -- the
:25:50. > :25:58.market traders here sell a huge amount.
:25:59. > :26:05.I asked, if we sent the English market traders over there, what
:26:06. > :26:14.would the French like to buy, he said white bread and baked beans!
:26:15. > :26:17.White bread and baked beans! I think we can do better than that. Britain
:26:18. > :26:20.has some brilliant ingredients to share with the world. Those clams
:26:21. > :26:23.that Rick found have declined but are still about in small numbers but
:26:24. > :26:26.something that's certainly not disappearing is this stuff,
:26:27. > :26:29.Watercress. Our wine expert, Peter Richards paid a visit to a
:26:30. > :26:33.watercress farm on his wine travels this week and picked some for us.
:26:34. > :26:37.It's great for soups and all sorts of dishes but I wanted to show you
:26:38. > :26:41.how to turn it into a simple pesto which I'm going to serve in a simple
:26:42. > :26:56.pasta dish made a little more superior with the addition of
:26:57. > :27:06.lobster just for Henry. -- trout. So, we take the trout and add a few
:27:07. > :27:15.slices of lemon like that with some parsley. A bit of seasoning, and oil
:27:16. > :27:20.I have oil. On a barbecue you can put it in tin foil and cook it over
:27:21. > :27:33.the coals. It takes about eight to ten mince.
:27:34. > :27:42.This is -- ten minutes. Now this is perfect with a barbecue.
:27:43. > :27:50.I will serve it with a salsa verde. It is a variation of it. We are
:27:51. > :27:55.using the watercress to go with it. Firstly, a little bit of garlic and
:27:56. > :28:02.incorporate it with the watercress. It is very simple. Garlic, shallots,
:28:03. > :28:08.capers, gherkins and a few bits and pieces.
:28:09. > :28:12.Now, life is busy for you, Henry? I am having the greatest time.
:28:13. > :28:17.You are touring the UK, it is a fantastic tour. Tell us about it? I
:28:18. > :28:22.get to tour Great Britain. I have done it for the last seven years. It
:28:23. > :28:29.take as team. A village to move me through the country.
:28:30. > :28:33.So that starts with First News, the newspaper for children and this
:28:34. > :28:37.great organisation called Achievement For All. They take over
:28:38. > :28:44.schools and literally look at the child as a whole instead of, oh,
:28:45. > :28:47.well, we are all go to learn the same stuff at the same amount of
:28:48. > :28:52.time. That is what I found at school.
:28:53. > :28:56.Right, because it is easier to hurt us.
:28:57. > :29:01.You are in a group, if you don't succeed, you are a loner? I fell to
:29:02. > :29:06.the bottom of that group. Always thinking, I have studied but I don't
:29:07. > :29:12.know anything. I am not learning. So now I get to tour and talk to
:29:13. > :29:16.children and tell them through the books I write with my partner, that
:29:17. > :29:20.school does not define you. Now this is a book that you have
:29:21. > :29:28.been writing. But it is one of 12 books? Yes. They
:29:29. > :29:38.are here in the UK. I will talk to 1700 children in the time I am here,
:29:39. > :29:42.over two days at the Hay Book Festival.
:29:43. > :29:50.You have been doing this since 2008? Yes.
:29:51. > :29:55.You have won an OBE from this? Yes, amazing.
:29:56. > :30:04.I thought I would never achieve and last year I won this from Camilla,
:30:05. > :30:08.who knew! I don't read books very well, I get frustrated with them.
:30:09. > :30:19.But I see from the book themselves, the type font, it is important? Very
:30:20. > :30:26.important. We are use are using in America a
:30:27. > :30:30.type font created by a dad in Holland that allows the child to
:30:31. > :30:36.read more easily. When you presented the book to them
:30:37. > :30:46.and wanted to do it in a TV programme, they said no in? Yes,
:30:47. > :30:55.everybody said "no". But when I presented them with Hank,
:30:56. > :31:02.they said could he be less dyslexic. And here he is now a hit on the TV
:31:03. > :31:11.show on the BBC. This is CBBC.
:31:12. > :31:16.And we are also presenting it in Halifax. Where there is great
:31:17. > :31:22.fishing, by the way! I only film where there is great fishing.
:31:23. > :31:27.As luck would have it. And amongst all of that, you have Arrested
:31:28. > :31:34.Development. A lot of people know you from that on the TV? Absolutely.
:31:35. > :31:40.We did a season on necessary flex. There is a show here that is called
:31:41. > :31:45.Royal Pains. And Children's Hospital, you cannot say this to
:31:46. > :31:58.anybody, you don't understand the comedy. So, I have done that. And
:31:59. > :32:03.Parkson Recreation. Well, it is a long way from when a
:32:04. > :32:09.teacher told you, you would not achieve anything in life. And one of
:32:10. > :32:12.the bigger days for you, was Happy Days.
:32:13. > :32:23.Amazing. That was a character for you... It
:32:24. > :32:27.started off, I was number six on the character list. Then I got to number
:32:28. > :32:34.one. The audience loved the character.
:32:35. > :32:43.Oh, my gosh, hi fish! But everything about that, the leather jacket
:32:44. > :32:53.jacket. The jacket, I gave it to the
:32:54. > :33:12.Smithsonian Institution. I have pictures of the Fonz, in the
:33:13. > :33:25.leather jacket, near a river! How was that working and reading? I
:33:26. > :33:33.reduced entire paragraphs to "hey"! Then I added "wow", that came from
:33:34. > :33:37.my favourite sport of the time, horse riding.
:33:38. > :33:42.You use what you know. And what about riding the bike,
:33:43. > :33:48.then? I never road the bike. It is a secret that I revealed a few years
:33:49. > :33:53.ago. But I never actually learned how to ride a motorcycle. That is
:33:54. > :34:03.how good an actor I am. Everybody would say "hey, how is the bike, you
:34:04. > :34:09.have it in your garage?" But I don't even have a two-Wheeler.
:34:10. > :34:15.And that started a great collaboration with you and Ron
:34:16. > :34:27.Howard? Yes, wow! Can I taste that now? ! Yes.
:34:28. > :34:32.It is a little peppery with the watercress.
:34:33. > :34:43.That is very good. Right, so what will I be cooking to
:34:44. > :34:46.are Henry at the end of the show? It could be his food heaven, a mighty
:34:47. > :34:50.cheeseburger. I'll make a 100% beefburger then grill it and serve
:34:51. > :34:52.it topped with Monterrey Jack cheddar, onions, tomato and a
:34:53. > :34:56.home-made mustard mayo. It comes with fries on the side, of course.
:34:57. > :34:59.Or Henry could be facing food hell, goats' cheese in a big layered
:35:00. > :35:03.picnic loaf! I'll hollow out an entire loaf and fill it with goats'
:35:04. > :35:06.cheese, chicken, sun dried tomatoes and a homemade pesto. It's pressed
:35:07. > :35:10.and served in wedges with a baby gem salad. Some of our viewers and the
:35:11. > :35:14.chefs in the studio get to decide Henry's fate today. But you'll have
:35:15. > :35:19.to wait until the end of the show to see the final result. Enjoying that?
:35:20. > :35:24.I am so enjoying this! It is so good! Right, let's drop into
:35:25. > :35:27.Celebrity Masterchef HQ where four of the hopefuls are facing an
:35:28. > :35:51.invention test. To make it a little less daunting they're working in
:35:52. > :36:00.teams of two. Take a look. Welcome back. Now it is time for team
:36:01. > :36:06.challenge. Two teams, Joe and Speech, Les and Matthew. This is an
:36:07. > :36:14.invention test. We would like one main course and one dessert.
:36:15. > :36:20.You can sing it, rap it, bat it, punch it. We don't care how you do
:36:21. > :36:24.it, just get us some decent food. We give you ten minutes to think
:36:25. > :36:30.about it. Make us something delicious.
:36:31. > :36:43.The ingredients include, mussels, clams, razor clams, smoked haddock,
:36:44. > :36:46.long-stemmed broccoli. Quail's eggs, dark chocolate, cream cheese and
:36:47. > :37:00.biscuits. What about the main course?
:37:01. > :37:04.Cheesecake! Is that easy? Yes, cheesecake is easy.
:37:05. > :37:12.You have had your ten minutes, you have one hour. Ladies and gentlemen,
:37:13. > :37:18.let's cook! Shall I clean these first? Let's do the pasta first. I
:37:19. > :37:30.will crack an egg in the middle and mix it together and... Kneadt? Yeah!
:37:31. > :37:36.Joe, what is the plan today? We are doing some pasta, with seafood, with
:37:37. > :37:41.vongole. And for dessert? A strawberry
:37:42. > :37:47.cheesecake. How are you making it sexy By having
:37:48. > :37:53.the strawberries on top in a sexy pattern.
:37:54. > :38:02.How about you, you have been around tough men, is this your comfort
:38:03. > :38:12.zone? Well, I love food but I am a little out of my comfort zone.
:38:13. > :38:17.We are halfway. You have 30 minutes left.
:38:18. > :38:23.Matthew, you need butter with yours. I will need a little bit. Is that
:38:24. > :38:31.big enough for a portion of fish pie.
:38:32. > :38:38.What do you think we expect of you now, Les? To improve a lot,
:38:39. > :38:43.basically. You know, I am weirdly going for dessert gained hoping to
:38:44. > :38:52.put my bread and butter pudding disaster behind me and prove that I
:38:53. > :38:58.can make a dessert. So I am making a soft fruit cheesecake with a
:38:59. > :39:02.raspberry sauce on the side. Nice.
:39:03. > :39:06.Fish pie? Yes, I think it will be tasty and delicious. But I am sure
:39:07. > :39:11.you will tell me. What are you serving with it?
:39:12. > :39:16.Vegetables. Not a lot of time.
:39:17. > :39:23.You know that they are doing a cheesecake as well? Yes, it is
:39:24. > :39:33.indeed the battle of the cheesecakes.
:39:34. > :39:38.How long do we have left? It is your last ten minutes.
:39:39. > :39:59.Shall I get the pasta on? Yeah. Yeah.
:40:00. > :40:06.That looks good. Go on, boy! Go on, son! Your time is
:40:07. > :40:18.up. Nice. Boom! Speech and Joe's main is a
:40:19. > :40:23.seafood linguini, made with clams, bacon in a cream sauce.
:40:24. > :40:31.I like the look of it. You cannot make a bowl of pasta look smart and
:40:32. > :40:37.elegant. But that is fine. Your pasta is lovely. It is firmness
:40:38. > :40:41.but soft, the coating, the sweet saltiness from the shellfish. It
:40:42. > :40:43.tastes of the sea. The only complaint is that the clams are
:40:44. > :40:48.gritty. There is a sandy texture in the
:40:49. > :40:54.teeth. But, Joe, stick with the Italian, you can do it. Thank you, I
:40:55. > :41:01.will take that. For dessert they have made a
:41:02. > :41:05.strawberry cheesecake, served with a hazelnut praline and a strawberry
:41:06. > :41:10.coulis. He like it is. I can tell you
:41:11. > :41:13.because he starts to dance. Dad dancing.
:41:14. > :41:18.I just love a cheesecake and all of the flavours are there.
:41:19. > :41:23.It has about as much elegance and finesse as a car-boot sale but the
:41:24. > :41:31.textures, the flavours are really good.
:41:32. > :41:41.Matthew and Les' main course is fish pie, served with buttered leeks,
:41:42. > :41:45.long-stemmed broccoli and mussels on the side.
:41:46. > :41:49.I love the look of this. You have managed to corner this off. Well
:41:50. > :41:56.done, Matthew. It will not run off the plate it is
:41:57. > :41:59.cornered off! Well, the fish pie. The flavours are good. The saltiness
:42:00. > :42:05.from the clams, I like the richness of the sauce. I love the seasoned
:42:06. > :42:10.potatoes on the top. I even like the salsa to add something to your fish
:42:11. > :42:15.pie. The flavours are brilliant, the textures a bit mushy.
:42:16. > :42:19.Well done, I would scoff that, Matthew.
:42:20. > :42:26.To follow they have made a strawberry cheesecake, served with a
:42:27. > :42:33.raspberry compote, hazelnut dust and a chocolate and hazelnut sauce.
:42:34. > :42:37.Les, well done, mate. I am pleased for you. The cheesecake is fabulous.
:42:38. > :42:42.The strawberry flavour with a sour cream. The compote there, keeping
:42:43. > :42:47.the raspberries hole is lovely. That is delightful. I am a happy boy,
:42:48. > :42:54.Les. Well done, you two! Thank you.
:42:55. > :42:58.Thank you very much, well done all of you. Now you take a break. When
:42:59. > :43:12.you come back you are cooking your own food. Off you go.
:43:13. > :43:25.We apologise for the sound on that inset film, it is a little bit out
:43:26. > :43:33.of synch. I think that I am in synch, I hope so.
:43:34. > :43:37.You can see which celebrity is next to leave the competition in about 20
:43:38. > :43:39.minutes or so. Still to come this morning on Saturday Kitchen Live.
:43:40. > :43:43.The Two Greedy Italians are exploring Bologna on their culinary
:43:44. > :43:46.tour of Italy. Gennaro is in a romantic mood and is tempting
:43:47. > :43:47.Antonio with a warm chocolate and amaretto pudding served by candle
:43:48. > :43:48.light. exploring Bologna on their culinary
:43:49. > :43:51.tour of Italy. Gennaro is I know there's CRACKING weather forecast
:43:52. > :43:53.for the weekend but before you all disappear to enjoy the BAKING
:43:54. > :43:56.sunshine there's some SIZZLING hot cooking action coming up first.
:43:57. > :44:01.That's the Saturday Omelette Challenge. So will Frenchman Daniel
:44:02. > :44:06.turn in another OEUF-al performance? That was a good one, that one! Or
:44:07. > :44:10.will Sabrina make an EGG-cellent new addition to our leader board? You
:44:11. > :44:13.can find out, live, a little later on. And will Henry be facing food
:44:14. > :44:17.heaven, An all American style cheeseburger with fries? Or his food
:44:18. > :44:20.hell, a goats' cheese, chicken and pesto picnic loaf. Right, let's
:44:21. > :44:24.carrying on with the cooking and up next is a woman whose Persian food
:44:25. > :44:38.has made her a star of the supper club scene. It's Sabrina Ghayour.
:44:39. > :44:42.So, a lot going on, so I will let you get on.
:44:43. > :44:44.There certainly is. We are making spicy lamb keftas,
:44:45. > :44:47.smoked aubergine, yoghurt with cucumber.
:44:48. > :44:53.So, this is a little bit of everywhere? Yeah, middle eastern
:44:54. > :44:57.food is my bag, big tile. So, Persian food. There is so much
:44:58. > :45:04.history. It is becoming more and more popular.
:45:05. > :45:09.Yeah, hallelujah! I am greatful for it.
:45:10. > :45:15.It is just home cooking. It is not complicated or pretension. It is
:45:16. > :45:19.really, really delicious. Talking about home cooking, this is
:45:20. > :45:25.where you made your name. The supper clubs? Tell us about them. You
:45:26. > :45:31.invite people into your house? Yes! Total strangers into the house. It
:45:32. > :45:38.sounds nuts but it has been good for me. It gives the experience of going
:45:39. > :45:44.into someone's home and trying authentic food, in my case, Persian
:45:45. > :45:54.food. I can't come to your house, I am not
:45:55. > :46:00.a stranger anymore? ! No, sorry and I am totally booked! Do you
:46:01. > :46:04.advertise on social media? I do but word of mouth is my biggest tool to
:46:05. > :46:10.get people in. That keeps me busy. I am blessed.
:46:11. > :46:19.Very, very lucky. So in here I have minced lamb. I will chuck it in with
:46:20. > :46:25.cinnamon, cumin and turmeric. Lamb can handle a lot more spice than we
:46:26. > :46:30.put into it. I have currants, I know that people think rock cake but
:46:31. > :46:35.currents and nuts is a great combination and the combination of
:46:36. > :46:40.meat and nuts in Persian sfood a great thing. Toasted pine food.
:46:41. > :46:43.There is so much in your food, so much.
:46:44. > :46:48.Bland food is not something that we deal with. We do not like it. You
:46:49. > :46:55.use a lot of herbs, spices. So much. It is something to do with
:46:56. > :47:02.pre-refridge ration. Lamb was smelly, so they put in lots of
:47:03. > :47:07.spices. And turmeric is like an antiseptic it prevents you from
:47:08. > :47:14.getting unwell. So imagine that had a lot to do with it.
:47:15. > :47:19.So this is like a kebab that you can secure up? Yes.
:47:20. > :47:24.Do whatever you like. Each of the countries in the east have a
:47:25. > :47:29.different version. Kofta means to pummel. So that is the difference
:47:30. > :47:34.between the eastern style and the West. You work the meat. So when you
:47:35. > :47:40.pop it down it is a smooth texture. Lovely.
:47:41. > :47:46.You can put in it whatever you want and put it on the barbecue.
:47:47. > :47:52.And the aubergines, that goes on there until the skin blackens.
:47:53. > :47:59.It is a simple technique, everybody has a version of it, I am making the
:48:00. > :48:04.Persian version. Can I ask a question, are you saying that your
:48:05. > :48:09.restaurant is in your home? Yes, and various other venues.
:48:10. > :48:13.I do pop-ups. In somebody else's home.
:48:14. > :48:19.How many people can you have at your home? 12. It is intimate. It is a
:48:20. > :48:30.dinner party where I don't get to sit down with you. Otherwise you
:48:31. > :48:36.would not eat. It is not like a party in America,
:48:37. > :48:42.you put it on a social website, you are having a party and 50,000 people
:48:43. > :48:55.turn up and nick your grass! I would not trust that food! Where did you
:48:56. > :49:02.start to do this, inviting strangers into your home? It happened by
:49:03. > :49:06.accident. What do you mean? I was made redundant working in the City.
:49:07. > :49:11.It was a complete career change for me. So it happened by accident.
:49:12. > :49:17.Through social media, people were like, when are you cooking Persian
:49:18. > :49:23.food. So a happy change? Yes. I had always cooked but not feeding the
:49:24. > :49:36.public. Do you leave the good silver out? Strangers? I hide it! No,
:49:37. > :49:42.people are really lovely. They remember it is your home, somebody's
:49:43. > :49:50.home. People are respectful. They are in amongst your photos and
:49:51. > :49:56.memorabilia. Do they bring their own? They bring me gifts.
:49:57. > :50:01.I feel really blessed. I have cracked the eggs in here. So
:50:02. > :50:05.this is the aubergines with the turmeric.
:50:06. > :50:13.Fantastic. Let them solidify a little bit. I am making the
:50:14. > :50:18.meatballs, take a little ball. The curve in your Sianed great to roll
:50:19. > :50:22.it out. You can make them as big or as
:50:23. > :50:41.little as you like. So the recipes are all in a new
:50:42. > :50:46.book? I do. It is called Pe xeroxed -- Persiana, it is all really simple
:50:47. > :50:53.and accessible. All of the food is sold in supermarkets, so you can
:50:54. > :50:59.make it, no drama. And I am a self-taught cook are so no excuse
:51:00. > :51:04.for not trying these recipes. I just want to say that the aroma has
:51:05. > :51:08.reached this side of the room. It is lovely.
:51:09. > :51:17.My nose is having a party right over here! It is like a middle eastern
:51:18. > :51:27.burger! My onliage to you! Is there a reason you make your elong ated as
:51:28. > :51:41.aopposed to round? Cottars in Iran, in Turkey, reare round but in --
:51:42. > :51:54.they are round but in other areas they can be small. There is no
:51:55. > :52:01.particular reason for the shape. Maybe the size is better for eating
:52:02. > :52:04.with your hands. Now, of course all of today's studio
:52:05. > :52:13.recipes, including these from Sabrina are on the website go to:
:52:14. > :52:21.bbc.co.uk/saturdaykitchen. The cucumber is grated. Herbs are a
:52:22. > :52:26.crucial part of this? Massive. In Iran, herbs and citrus are the
:52:27. > :52:37.biggest flavours in the dishes. We don't use spices, apart from saffron
:52:38. > :52:44.or is soumak. Keeping it simple. It is more soft your cooking? It is.
:52:45. > :52:48.For that reason if you are nervous of trying middle eastern food, to
:52:49. > :52:52.start with the Persian food. It is simple flavours.
:52:53. > :52:57.And there is so much in there. It is an event.
:52:58. > :53:07.I was working in that neck of the woods, six chefs, we all had to be
:53:08. > :53:14.introduced to 500 people in a dinner in different ways. Each of the chefs
:53:15. > :53:24.had to pick an entrance. I was put in a dress.
:53:25. > :53:28.It was called a Whirl Whirling Dirvish.
:53:29. > :53:39.I was spinning around. That is an entranced state.
:53:40. > :53:47.Well, that was me, and then Michel Roux roux was brought in with 18
:53:48. > :53:54.beautifully dressed ladies and Brian Turner in a trunk. He came out of
:53:55. > :54:01.the trunk, and introduced to 500 people. He had been locked in the
:54:02. > :54:15.truck, instead of two minutes, it was for had 2 minutes. He looked
:54:16. > :54:24.like something from Thriller! -- instead of two minutes, he was
:54:25. > :54:33.locked in there for 42 minutes. He looked like something from
:54:34. > :54:38.Thriller! We have a lot of nuts in Persia.
:54:39. > :54:45.We have that in a lot of cooking. So, what are you calling this, that
:54:46. > :54:48.looks spectacular. Thank you.
:54:49. > :54:54.I told you I would work you. So, we have Turkish yoghurt, the
:54:55. > :55:00.kefta with the pine nuts and currents. And then we have the
:55:01. > :55:14.Persian smoked aubergines. Sorted! You take this one. I will
:55:15. > :55:24.carry these over. You get to dive into this.
:55:25. > :55:30.The smell is gorgeous. It must be difficult... Oh, there is
:55:31. > :55:36.more. Don't start without the bread. Can I
:55:37. > :55:40.just say, I am so sorry you are at home. You may be comfortable but oh,
:55:41. > :55:45.my goodness. Happy with that? Oh... Right, we
:55:46. > :55:48.need some wine to go with this. So let's head back to Hampshire where
:55:49. > :55:52.Peter Richards is helping out with the watercress harvest before
:55:53. > :56:10.picking his wines. But what did he choose to go with Sabrina's stunning
:56:11. > :56:15.Persian feast? Sabrina's delicious Persian feast is a friendly affair.
:56:16. > :56:20.It is great fun to make. Ideal for sharing with hungry, aappreciative
:56:21. > :56:26.friends. It is also easy going on the wine front with the perfumed
:56:27. > :56:32.flavours. The key is to chose a bottle that majors on bold style.
:56:33. > :56:41.Nothing so fine or fancy, just casual and relaxed. If you are a
:56:42. > :56:50.white wine dealer, go for something rich, or if you like red wine, in a
:56:51. > :56:56.full, firm style, then the delightful organic Tsantali is a
:56:57. > :57:01.great choice. But when I tried this with a range of wines, there was a
:57:02. > :57:08.clear winner, it was the Torre del Falco Nero di Troia 2010.
:57:09. > :57:13.The Puglia region in Italy's southern heel makes some of the
:57:14. > :57:21.best-value and reliable reds on the High Street. Firstly, the piece of
:57:22. > :57:26.lamb is complimented beautifully with the red wine. And the soft
:57:27. > :57:30.style works well with the sweeter flavours of the cinnamon and the
:57:31. > :57:35.currents. There is lots of concentration to stand up to the
:57:36. > :57:41.smoky aubergine tomato and garlic mix. And finally, a lovely freshness
:57:42. > :57:47.on the finish. It works well with the kick of the cucumber and the
:57:48. > :57:54.dill yoghurt. So, Sabrina, what a treat. Thank you very much. Here is
:57:55. > :58:01.a totally easy-going, brilliant-value red, enjoy it! There
:58:02. > :58:06.you go. What do you think? I this I it is
:58:07. > :58:10.beautiful. It compliments the flavours so well.
:58:11. > :58:16.So well. And the flavours. I watched you,
:58:17. > :58:23.Daniel, putting the meatball in the bred with the yoghurt and the
:58:24. > :58:31.aubergine... Oh, my goodness. It is a mixture, an explosion.
:58:32. > :58:34.You can hear it! Right, let's get back to Celebrity Masterchef.
:58:35. > :58:37.Everyone now has just one hour to create one dish that's good enough
:58:38. > :58:48.to keep their place in the competition. Let's find out what
:58:49. > :58:55.happened. This is the first time we get to see the cook you really are.
:58:56. > :59:02.The food that you love, the food you have practised. We have high
:59:03. > :59:06.expectations. One dish, one hour, at the end of this, one of you is going
:59:07. > :59:15.home. Ladies and gentlemen, let's cook.
:59:16. > :59:23.Joe! Tell us what you are cooking for us now? It is a chicken cash
:59:24. > :59:26.Tore style with tomatoes, red wine and red peppers. Hopefully it will
:59:27. > :59:32.be OK. What is it that you like about the
:59:33. > :59:46.dish? I just like the taste of it! That will do! He is a brave man, our
:59:47. > :59:52.Les. Les, another dessert? Yes, and an
:59:53. > :00:01.ambitious one. What are you doing? A fondant with a
:00:02. > :00:07.cherry compote, cream, caster sugar and Greek yoghurt. I have done it
:00:08. > :00:09.before but I have to not let the nerves not bubble over the
:00:10. > :00:16.excitement. So a Family Fortune Fondant Fancy.
:00:17. > :00:31.There you go. Wow! Hear the word, the word is
:00:32. > :00:40.halfway! You have an incredible array of flavours, Speech. What is
:00:41. > :00:44.it? It is beef with molasses, buttered spinach and potato and
:00:45. > :00:50.celeriac mash. Do you think you have a talent you
:00:51. > :01:02.did not know about, Speech? I think it is a talent but I kind of knew
:01:03. > :01:06.about it! You have 20 minutes left. Matthew, as you go further in the
:01:07. > :01:12.competition, the more intense you become? I am a serious character
:01:13. > :01:16.when I have to be. I need to be now. So I need to be tense.
:01:17. > :01:20.I like the attitude. Thank you.
:01:21. > :01:26.What are you cooking? Pork fillet with a black pudding mash, baby
:01:27. > :01:31.vegetables and a beetroot and apple balsamic reduction.
:01:32. > :01:40.What do you want to demonstrate? I want to demonstrate how rude I can
:01:41. > :01:45.be and tell you to go away so that I can concentrate on my cooking!
:01:46. > :02:00.Right, big man. Thank you very much, we are off! You have five minutes.
:02:01. > :02:21.Time's up. Joe has made chicken catch Tore with
:02:22. > :02:29.smoked bacon, capers and olives, served with parsley buttered
:02:30. > :02:33.potatoes. -- cacciatorre.
:02:34. > :02:38.Joe, the food delivers like it does in the ring with a massive punch.
:02:39. > :02:44.Sweet, sharp, I like the richness of the potatoes. It is a lovely tasting
:02:45. > :02:49.dish. It is not pretty but it tastes very good.
:02:50. > :03:02.Thank you. Les has made a chocolate fondant,
:03:03. > :03:08.topped with a quenelle of cream and kirsch, and a cherry compote.
:03:09. > :03:13.Mate, you have done it, a firm outside with a runny middle. Lots
:03:14. > :03:17.have failed where you have succeeded.
:03:18. > :03:23.Putting the yoghurt in the cream to make it sour is a stroke of genius,
:03:24. > :03:28.it off sets the sweetness with the cocoa and the cock late. You have
:03:29. > :03:34.made a very successful fondened. Thank you, Les.
:03:35. > :03:40.Speech's dish is a fillet of beef, marinated in tamarind and molasses,
:03:41. > :03:51.served on a bed of lime and buttered spinach, accompanied by potato and
:03:52. > :03:57.celeriac mash, with a beef, garlic and thyme sauce.
:03:58. > :04:06.I love it. The sauce is wonderful. I love the richness, the thyme it is
:04:07. > :04:11.so good. If you look the plate, between Greg and I, there is very
:04:12. > :04:19.little left. Matthew has made poached herb pork
:04:20. > :04:25.fillet, served on a black pudding and potato mash. With baby
:04:26. > :04:28.vegetables and an apple and beetroot reduction.
:04:29. > :04:31.Unfortunately, the sauce ran into each other as soon as you stuck it
:04:32. > :04:36.on the plate. I like the way you have cooked
:04:37. > :04:42.everything. The pork, the mashed potato. The freshness and the crunch
:04:43. > :04:48.on the vegetables but the combination of balsamic vinegar,
:04:49. > :04:55.tarragon and beetroot is so strong it is overpowering everything.
:04:56. > :04:59.Well, I am impressed by today's work. Two good rounds. The
:05:00. > :05:04.competition has come alive. Unfortunately, we have a judging
:05:05. > :05:15.decision to make. One of you will be leaving us. We will get you back in
:05:16. > :05:22.as soon as we can. Off you go. I have really enjoyed today.
:05:23. > :05:30.Seriously good cooking. Very tasty food, ambitious food, colourful food
:05:31. > :05:35.and unusual food. The issue we have got is that they all cooked well
:05:36. > :05:47.today, all of them. But we have to send one of them home. Which one?
:05:48. > :05:51.When you all cook well, it makes the judging extremely difficult, so well
:05:52. > :06:02.done. The person leaving us... Is Joe.
:06:03. > :06:09.Joe, thank you very much indeed. Thank you.
:06:10. > :06:21.Thanks Joe, very much. Thank you, guys.
:06:22. > :06:25.Apologies for that one, too, we have somebody running around the back
:06:26. > :06:29.trying to sort it. Bad luck, Joe, and next week the
:06:30. > :06:31.celebrities have to cook a three course meal for some former
:06:32. > :06:34.finalists. Right, it's time to answer a few of your foodie
:06:35. > :06:40.questions. Each caller will also help us decide what Henry will be
:06:41. > :06:47.eating at the end of the show. Adam, what is your question for us? I have
:06:48. > :06:59.lamb. Sabrina? If you go to the markets,
:07:00. > :07:13.you can go middle eastern, you can get rassa hal hanout. Cover it and
:07:14. > :07:18.then seal it off in the frying pan and pop it in the oafen.
:07:19. > :07:23.Sounds good. What would you like to see at the
:07:24. > :07:29.end of the show, food heaven or food hell? Food heaven, please.
:07:30. > :07:35.Alison, what is your question? A friend of mine has given me six ox
:07:36. > :07:42.cheeks. I have done them before in a shepherd's pie and stew, and also a
:07:43. > :07:47.steak and kidney pie. But it is strong-flavoured. I wonder if there
:07:48. > :08:00.is tips for anythingels. Daniel? The best is to take off the
:08:01. > :08:09.sinew. Marinate it with cinnamon and star anise. Marinade it in red wine
:08:10. > :08:13.overnight. Braise it slowly for hours until it is really falling
:08:14. > :08:22.apart. After, reduce the juice and you should have a fantastic dish.
:08:23. > :08:26.So, that takes about a month? You have to reduce it but the marinade
:08:27. > :08:31.helps with the flavour. There you go.
:08:32. > :08:36.What dish would you like to see, food heaven or food hell? I have the
:08:37. > :08:46.same aversion to goat's cheese as you have to horseradish, it has to
:08:47. > :08:52.be heaven. I love you! Denise, what is your question for us? Hi, my
:08:53. > :08:59.daughter has a chronic renal failure, she is a fussy eater, have
:09:00. > :09:05.you got a recipe for barbecue spare ribs.
:09:06. > :09:11.It is simple, brown sugar, soy sauce and ketch glop a pan.
:09:12. > :09:15.Just the three ingredients. Brown sugar, soft, soy sauce and ketchup.
:09:16. > :09:21.Just bring it all together. What dish would you like to see at the
:09:22. > :09:24.end of the show? Food heaven, please.
:09:25. > :09:28.I hope she enjoys the barbecued ribs.
:09:29. > :09:32.It's time for the omelette challenge. Paul Rankin remains
:09:33. > :09:42.unmoved at the centre of our pan with 17.52 seconds. Well, I am going
:09:43. > :09:52.to aim high. 20 seconds.
:09:53. > :10:02.Well, let's go. Let's put the clocks on the screen
:10:03. > :10:21.please. Three, two, one, go. The contradition on the faces.
:10:22. > :10:27.It is cheffing! Sabrina... If you want more of it, there is some here
:10:28. > :10:31.and a little bit here... It is a bit different that one.
:10:32. > :10:39.It is middle eastern style. And this is a proper Michelin
:10:40. > :10:43.omelette, look at that. Well, he has the advantage. He is a
:10:44. > :10:50.French cook. I bow.
:10:51. > :11:05.I loved this picture, you sent one of you on holiday with your glasses
:11:06. > :11:11.on! Sabrina, you did it in 30.20. But... I'm going to put it in the
:11:12. > :11:18.bin in a minute! Next, where are you on the board? You are quicker. There
:11:19. > :11:31.you go, you can take that home. You did it in 26. 68. That puts you
:11:32. > :11:37.there,ish. -- there. However, even with the
:11:38. > :11:45.holiday snap, Sabrina, you are going in there. No music this time.
:11:46. > :11:52.I can help. I am so sorry. OK. Here we go. You are having trouble.
:11:53. > :12:03.It is right about here... # Sunday, Monday happeny days... It
:12:04. > :12:06.worked better in rehearsals. So will Henry get his food heaven,
:12:07. > :12:10.that mighty cheeseburger and fries? Or his food hell, goats' cheese with
:12:11. > :12:14.chicken and pesto in a large layered picnic loaf? Daniel and Sabrina will
:12:15. > :12:16.make their choices whilst we head to Italy for more Mediterranean madness
:12:17. > :12:20.with Antonio Carluccio and Gennaro Contaldo. There's love in the air
:12:21. > :12:24.today. Gennaro is trying to fix Antonio up with a date and gets him
:12:25. > :12:27.in the mood with a wicked chocolate dessert. But first they're having
:12:28. > :12:39.fun with a fountain. Take a look at this!
:12:40. > :12:52.# Sunday, Monday, happy days... Don't move, Antonio, I am going to
:12:53. > :13:02.take the water! Don't move, yes! Did you see the sign over there? Cherry.
:13:03. > :13:11.Look... It is an agency for dating. The people in the past used to have
:13:12. > :13:18.family reunions. A little village, there was a romance.
:13:19. > :13:23.I want to take you out. Just for curiosity.
:13:24. > :13:29.I don't need it. Not for need, just for curiosity.
:13:30. > :13:33.I don't like you. Now you say you don't like me but
:13:34. > :13:41.you like me. Shall we go? The best thing is to do
:13:42. > :13:46.it for curiosity. Dating agencies did not exist when
:13:47. > :13:50.we were young. There was no divorce. Now it is on the up. I was
:13:51. > :13:57.intrigued. I had a plan up my sleeve.
:13:58. > :14:03.About 6 million people life alone. Especially women.
:14:04. > :14:08.6 million people? ! Yes. If somebody comes along and they
:14:09. > :14:15.want to get married, you can help them find a wife? Yes.
:14:16. > :14:20.If there are girls that can't cook, what chance do they have to have a
:14:21. > :14:25.husband? I don't know. But it is difficult for women if she is not
:14:26. > :14:30.able to cook. Would you like to date somebody? Why
:14:31. > :14:39.not? It is a chance. My little plan was working.
:14:40. > :14:44.An Antonio? Yes! But I am not very sure.
:14:45. > :14:49.You know it is a joke. Of course it is a joke.
:14:50. > :14:53.I don't want anything serious. I don't need it.
:14:54. > :15:00.OK. You defend me. I promise.
:15:01. > :15:15.But you are going to find it. It was time to get Antonio in the
:15:16. > :15:27.mood for love. Signor Carluccio must become Signor Casanova! What are you
:15:28. > :15:30.doing? Tonight, I am going to try to seduce you.
:15:31. > :15:39.You seducing me? ! You are mad in the head.
:15:40. > :15:44.I am going to make hot chocolate with amaretti in it. You love it.
:15:45. > :15:53.Inside the pot is two tablespoons of sugar. Then one tablespoon of flour.
:15:54. > :15:58.It is good? So far. And the vanilla.
:15:59. > :16:05.Oh, yes. The proper vanilla. But did you take the seeds out of it
:16:06. > :16:10.Yes! Inside are the seeds of love, fertility, the lot.
:16:11. > :16:16.What is into you tonight? I have half a litre of milk. I put in a
:16:17. > :16:21.little bit and stir it. The reason I do this is because I don't want my
:16:22. > :16:30.chocolate amaretti pudding to get lumpy. Then I will put the rest of
:16:31. > :16:35.the milk inside. Now, two shots of amaretto.
:16:36. > :16:40.This is a real potion. A love potion.
:16:41. > :16:46.Yes, a love potion. One and two. It is about 80 millilitres.
:16:47. > :16:52.Keep stirring. I am cures to see how you can
:16:53. > :17:01.thicktown with a little flour. Of course it will. You can never
:17:02. > :17:10.trust me. I can never seduce you, we always argue before you are seduced.
:17:11. > :17:15.No, you can't. Remember, we never throwing away
:17:16. > :17:19.anything in Italy, we use everything.
:17:20. > :17:23.Do you want to throw it in for me. Oh, yes, thank you.
:17:24. > :17:27.So gentle. Look, it starts to get thicker and
:17:28. > :17:31.thicker. Out of the dark.
:17:32. > :17:55.Such a romantic! Loft Romantic for you but not for me.
:17:56. > :18:02.Inside I put in the chocolate. It is hard work to seduce somebody.
:18:03. > :18:08.Come on, get on with it. Did you ever make this for a woman?
:18:09. > :18:14.Yes, I have. What happened? She loved it.
:18:15. > :18:19.Slowly we melt it. Now I am going to add 50 grams of
:18:20. > :18:27.butter. What does the butter do here.
:18:28. > :18:32.Will make it silky, the amaretto give it is a lovely flavour with the
:18:33. > :18:41.vanilla and the seeds. Now it starts. I remove the vanilla pod.
:18:42. > :18:48.But I want to taste it. We are the eed Greedy chefs but I
:18:49. > :18:57.know who is more greedy than me! . It is ready now? It is ready.
:18:58. > :19:10.And you want to seduce me with that? You wait and you taste it.
:19:11. > :19:16.I am going to crumble an amaretti biscuit on top.
:19:17. > :19:22.My goodness, you are strong. It starts working! It starts
:19:23. > :19:41.working. Just try it and tell me. But look here first... Abracadabra.
:19:42. > :19:47.Come on, tell me the truth. It is a fantastic chocolate pot. You remain
:19:48. > :19:57.a good friend. Now, let me seduce you properly, you are ready?
:19:58. > :20:07.Gennaro, go and seduce somebody else, that is all I can tell you!
:20:08. > :20:12.The bromance will continue next week! Right, it's time to find out
:20:13. > :20:15.whether Henry is facing either food heaven or food hell. Your food
:20:16. > :20:20.heaven would be something I think most people would love. A 100% all
:20:21. > :20:24.beef cheeseburger with tomatoes, onions and a mustard mayonnaise. It
:20:25. > :20:27.comes with fries on the side of course. Or you could be facing your
:20:28. > :20:31.food hell, goats' cheese. I'm going to hollow a whole loaf of bread and
:20:32. > :20:34.stuff it with layers of cheese, chicken, pesto and sun dried
:20:35. > :20:42.tomatoes. It's pressed, left in the fridge then sliced into wedges. But
:20:43. > :20:47.you can loose that. -- lose that.
:20:48. > :20:59.It was 5-0. Now, the minced meat.
:21:00. > :21:03.A little bit of fat. Now we mould the pattis.
:21:04. > :21:09.We mould them up. That is going in there with a little
:21:10. > :21:15.bit of seasoning in there. We make a little mayonnaise. A must
:21:16. > :21:19.a arred mayonnaise. So we have the burgers, with salt and pepper, that
:21:20. > :21:29.is all you need. I am inventing a whole new way to
:21:30. > :21:38.watch television, tasting vision! All of these people at home are
:21:39. > :21:40.missing out. Right the mayonnaise. Just whisk the
:21:41. > :21:45.egg. I get it out of a jar.
:21:46. > :21:48.Generally we make it with vegetable oil.
:21:49. > :21:54.That is why it stays white. But if you use this sort of stuff, this is
:21:55. > :22:02.all around the UK, you see the yellow fields. This is oil that is
:22:03. > :22:08.made from the seeds of that. This is rapeseed oil.
:22:09. > :22:15.Do you need the machine? We start it off with this. Or it will split.
:22:16. > :22:22.So we add it slowly. The chips need to go in the fryer, two minutes ago,
:22:23. > :22:27.Daniel. It is not fine dining, chips, just get the chips in the
:22:28. > :22:40.fryer, Daniel. Other or it will be coleslaw! See that the mayonnaise is
:22:41. > :22:45.starting to thicken up. On your book tour, people want to
:22:46. > :22:53.catch you doing lectures? Well tomorrow I am signing the books at
:22:54. > :23:05.Kingston in WH Smith. On Tuesday I will be in Birmingham.
:23:06. > :23:17.I will be there with my cheeseburger at Waterstone's.
:23:18. > :23:30.Is this this is the Monterey Jack cheese.
:23:31. > :23:37.-- this is the Monterey Jack cheese. This is produced in Wales.
:23:38. > :23:42.I am going to be in Wales at the Hay Book Festival.
:23:43. > :23:46.For people tuning in now... If they are tuning in now, what were you
:23:47. > :23:52.doing that was so important you could not be here! If they are
:23:53. > :24:09.tuning in now, you are a huge support of dis dyslexia.
:24:10. > :24:16.And I want to tell the children that school does not define you.
:24:17. > :24:22.If I could only describe the smell of this burger! We take the butter
:24:23. > :24:26.and finish this off like that with a little bit of butter. Take it off
:24:27. > :24:35.the heat and leave it to sit there. I would take it off the heat.
:24:36. > :24:45.More butter. The good thing is that I take a
:24:46. > :24:49.statin! More butter! This will be my last male.
:24:50. > :24:58.Absolutely but you leave us happy! Look at me, I am going to be so
:24:59. > :25:04.happy! Then we toast the brioche? In the butter? Sure! It is made out of
:25:05. > :25:12.butter. The brioche? Yes, 100 butter with a
:25:13. > :25:17.little bit of flour! Wow! How are they going? Tip top.
:25:18. > :25:25.Did you hear the way that Daniel said tip top. I love that. Say it
:25:26. > :25:32.again. Tip top! Lettuce, do you want lettuce on it or? No.
:25:33. > :25:43.Onion on it? Just a little bit. That's great.
:25:44. > :25:52.Tomato? Nope. Gherkin? Sure.
:25:53. > :25:56.One or two? That is perfect. And the chips.
:25:57. > :26:00.We may have to leave them in the fryer a little longer.
:26:01. > :26:05.Now, look at this. Fantastic.
:26:06. > :26:11.And obviously we are making this Yin and Yang, so the pure butter is the
:26:12. > :26:18.healthy option. This is the healthy option. Well it was when I was
:26:19. > :26:31.working in a diner in America. What is it? A milkshake. Full fat
:26:32. > :26:37.milk. A few strawberries. It's part of your five a day.
:26:38. > :26:43.What about the mayonnaise? Do you want it on? Yeah. Because I don't
:26:44. > :27:01.have enough! There you go. Oh, my goodness.
:27:02. > :27:11.I did it! I turned the machine off, Daniel? I'm a chef! It is still
:27:12. > :27:18.going! Oh. Oh, my goodness. Can I just say all
:27:19. > :27:21.of you who voted for my heaven, I thank you from the bottom of my
:27:22. > :27:25.heart. There was only three of them.
:27:26. > :27:33.All three of you. Now you get to dive into this one.
:27:34. > :27:38.No expense spared. James, this could not be better.
:27:39. > :27:44.Well, dive into that. We have wine to go with this. I
:27:45. > :27:50.don't know if you want wine with this? No, I have strawberry wine.
:27:51. > :27:57.What I love about this show, they always pick the hardest name for me
:27:58. > :28:00.to pronounce, so now we have here from Peter, a Wirra Wirra Scrubby
:28:01. > :28:11.Rise 2012. I think that they are making it up! It is ?. 798 from
:28:12. > :28:21.Majestic. How is the burger? This is heaven.
:28:22. > :28:25.Happy with that? Oh, I am happy. And the chips they are crunchy? Very
:28:26. > :28:30.good. Tip top.
:28:31. > :28:33.Well, best of luck on the book tour as well.
:28:34. > :28:37.Thank you very much. Well that's all from us today on
:28:38. > :28:39.Saturday Kitchen Live. Thanks to Daniel Galmiche, Sabrina Ghayour and
:28:40. > :28:42.Henry Winkler. Cheers to Peter Richards for the wine choices! All
:28:43. > :28:44.of today's recipes are on the website. Go to:
:28:45. > :28:48.bbc.co.uk/saturdaykitchen. We'll be back here at 10am next Saturday. You
:28:49. > :28:51.can catch more of our Best Bites tomorrow but at 12.30pm, just after
:28:52. > :28:55.the athletics, on BBC Two. In the meantime, have a great day and enjoy
:28:56. > :29:02.the rest of your weekend. Bye for now!