17/09/2016 Saturday Kitchen


17/09/2016

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Transcript


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I'm Donal Skehan and this is Saturday Kitchen Live.

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It's great to be back, and I've got a fantastic line up

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for you this morning, so sit back and relax

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Cooking live in the studio today, food styling pioneer,

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and one of my absolute heroes, all the way from Down Under,

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Donna Hay and from the award winning Palomar Restaurant,

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I am going to be seeking some vegetables into some kale and pea

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ricotta. And Tomer, delighted to have

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you here, and what delights I'm going to be deconstructing a

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cabal, or temp bat if you would like. -- shakshukit if you would

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like. No vegetables, lots of meat. Also on the show today, we've got

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a feast of goodies from Rick Stein, Brian Turner, James Martin

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and Ching-He Huang and Ken Hom. Our special guest this morning rose

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to fame starring in the huge TV series The New Adventure

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of Superman and then went on to play a wide variety

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of characters on both the small and the big screen such

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as Fresh Prince of Bel Air, He's currently back in the UK

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starring in the new drama To tell us more, please

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welcome Michael Landes. Nice to see you. I know the new

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series is all about adventure but are you adventurous in the kitchen?

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Probably not as adventurous as Ayr like not only are you going to be

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trying these amazing dishes but I will also be cooking for you, too,

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including the dish that is your ultimate food heaven or food hell.

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Anything Italian. Eggplant parmigiana is my life. Funny you

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mention that, you might be in luck! Anything rich. I don't like anything

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like Pathe, which you can only have one bite. But that is not a great

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dessert. For food heaven today, I'm

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going to take your love of aubergine and Italian flavours

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and make my version of the classic I'll make a rich tomato sauce that's

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added to the griddle, sliced aubergine

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and cooked with fresh ricotta, But if hell triumphs then it's rich

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chocolate all the way! I will be making you a dark

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chocolate polenta cake. The dark chocolate is melted

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and folded into a polenta cake mixture, baked and then served

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with a salted caramel sauce. But you'll have to wait

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until the end of the show to find If you'd like the chance to ask any

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of our chefs a question today And if we get to speak to you,

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we'll also ask you if you'd like Michael to get food heaven

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or food hell at the end of the show. You can also get in touch

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through social media But if you're watching us on catch

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up then please don't ring Nobody's here. Let's get on with

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some cooking. Donna, I am going to leave you. What are we making? We're

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going to make some easy fritters with some green peas, kale, mint and

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flavour. I do this to my boys, it is an easy way to hide vegetables.

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Feeding children vegetables is sometimes a bit of a chore, so if

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you can hide them and they don't know... I'm going to make a baba

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ganoush. I usually stored by it because I am super busy. Shock

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horror! Tell me about these ricotta dumplings. They are very light and

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fragrant and fresh. They are super easy. I like to use frozen peas. I

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always feel a bit underwhelmed about fresh peas at home. I am happy to

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cheat. So the fritter mix sticks together, two things I'm going to

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do, I'm going to mash up is a little bit and I am going to also add some

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chia seeds, because we are a berry hipster. What they do, they swell up

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and stick it together. -- and we are very hipster. I compare them to

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frogspawn because they change in texture, which is incredible. This

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recipe is from your new book. How many books do we now have? A few!

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You are allowed to stop counting after a while. After 20, the rulers.

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It keeps me busy. You are the busiest woman I know. I have to

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admit, I am a fan of your work. You are the pinnacle of food styling

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across the world. Whenever I should food photography, I always ask the

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question, what would Donna do? Wwdd, what would Donna do. And does a

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little boys appear in your head that sounds slightly Australian? You

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flaming all our. -- galah. You are chopping up the Keogh. And I take

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out the stems because they are tougher. To make them nice and

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fresh, I'm going to add a fair bit of mint as well. This is very fresh

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tasting. Are there any other ingredients you could sneak in

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there? You mentioned watercress earlier, and it is something that is

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quite full of nutrients. Did you know it is the most nutrient dense?

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It has tipped Keogh off the top. So eat more watercress. Yes, but it is

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quite strong. -- it has tipped Keogh off the top. It is a very strong

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flavour. Now this beautiful dip but we are doing alongside it, we have

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roast aubergines, parsley, a little bit of garlic, very simple to make

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and very delicious. I am going to rob your greater. Tell me about the

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books and the magazine. You have just celebrated your 15th year,

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creating one of the most successful food magazines in the world. How

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does that feel? It seems to have gone in a heartbreak, 15 years. It

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made me feel old for a minute. But it is impressive. To keep that

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consistency for someone has to be hard. I just still really love it

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every day. I love going to work. I know that sounds a sickening to a

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lot of people but I got to turn my hobby into my job, so it is still

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super fun. Now the Fryar is off, and we need a little bit of oil. You

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have to love what you do in order to keep going at it. I would like to

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set these aside so that the chia can stick them together a little longer

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but I am going to move ahead. How long in the pan? A couple of minutes

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each side. So you're looking for beautiful fritter shapes, and it

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comes together quite quickly? Yes. I go quiet at this bit because I am

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trying to make perfect little patties. I feel like I am in the

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pressure of greatness when I watch you style, live on camera. So what

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does Donna do in life situations like this? Panic, totally panicked.

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Isn't that what you do? It makes for great Stevie. Obviously, 15 years

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creating some of the most incredible work, you must come across trends.

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What is the big food trend at the moment? In styling it is just to

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mess everything up, which is great, because if you make a mistake, it

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doesn't really matter because the messier the better. But health will

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still stay top of our list. And you are synonymous with the clean, white

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style. It has changed over the years. We have loosened up a little

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bit. I always forget to season when I am chatting. It is looking lovely

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in the pan. I have a lovely baba ganoush going on. That looks

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amazing. That needs a little bit of salt and pepper. And if you would

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like to add me, Donna or Tomer a question, give us a call.

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That is looking good and smelling good. I have done the baba ganoush

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for you. But the lemon is one thing that I know it is a specific cut.

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They showed me this in rehearsal, so I will attempt to do it. Don't cut

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standard. Why standard when you can do it the Donna way. Anyone can do

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standard. Anyone. Too much pink in it. I will do the other side. What

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about that one? It is not big enough! I'm not like that, I am

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really casual about my food styling. Do you think she is casual? I am so

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casual! I will throw these in the bin. They look fabulous. My

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goodness. A Donna Hay style lemon. We have half an hour, so I can get

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these bits out. Will you pick that watercress for me? In terms of

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healthy eating, these are really simple to make and they are the sort

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of thing you could make for a family meal. You can make them really tiny

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and have them with drinks. Strings are allowed because it is the

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weekend. As you do. We are going to be having a drink in a minute, so

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that will probably be the perfect thing. I am a big fan of Oprah

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Winfrey and you organised her coming to Australia, didn't you? I did. It

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was the biggest thing I have done in my life. As far as logistics, it was

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enormous. Absolutely enormous. And did you talk to her during this

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process? Was it a one-on-one, hi, how are things? I would like to say

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yes but no. Not quite. So what was the dealing with Oprah? I was part

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of a team. I did not meet her until she was there on the night. Lots of

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pressure. You know when you want to put your best foot forward for your

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country, I felt the pressure. So a lot of pressure but it worked out?

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It did work out. And a little bit of olive oil, all over the place.

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You're making me feel anxious! The pressure got a! Talk me through the

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dish again. -- got to me. The, ricotta and kale fritters with a

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splash of olive oil, lemon and watercress. It looks amazing.

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Thanks, Donna, brilliant! Sole ricotta hotcakes, a side of olive

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oil and a little bit of baba ganoush, guys. It's beautiful.

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Tucked in. Do you know what baba ganoush means? Pampered daddy.

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People think it is P Diddy but it is really pampered daddy. Where did you

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get that from? My friends here. Give it a try. Let's get to it. It is

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like you are on a date now. They might be.

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Well, Donna's phenomenal fritters need a wine to go with them so let's

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see what Olly Smith has chosen in Buckinghamshire, but first he's

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It rolled down 100 and I have come to the very place where he used to

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live to celebrate one of the world's best loved authors. -- its Roald

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Dahl 100. It turns out he even love wine. My kind of chap.

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With Donna's brilliant breakfast fritters you want white wine that is

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light on its feet to dance alongside all of those summary flavours. An

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Italian Gaby like this would be delicious but I am after even more

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of a buzz, so I'm going to pluck us into some awesome effervescence and

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I'm selecting this extra special prosecco. It comes from around

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Treviso in northern Italy. A picturesque town with rivers running

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through it. But the great that goes into making this prosecco goes all

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around the outside. They make it with the tank method, and what that

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gives to you is great value and a fruity flavour. Perfect to pop for

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an informal celebration or with a fritter. I could fritter a lot of

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that away. The first thing to consider with this recipe is the

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fluffy texture of the fritters themselves. It is the frothy methods

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of this prosecco that makes it perfect to resonate. And then you

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have the summary vegetables, peas and kale. There is a certain

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sweetness to them and it is the fruity character of this prosecco

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that is spot on to echo that. And finally, the brighter flavours of

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the dish come from the citrus and the mint. It is the outstanding

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refreshment of this drink that's just pops alongside it. Donna, here

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is to your outstanding breakfast fritters. Cheers!

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That's pretty good, isn't it? Do like per second with your fritters?

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I love a bit of bubbles in the morning. What do you think? Light,

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fine, excellent with deep-fried. You need to be telling us what you will

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cook? A deconstructed kebab with some tahini, a little bit. I love

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it. There is still time for you to ring and ask us a question. The

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number is 0330 123 1410, please call by 11 o'clock today. Now let's catch

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up with Rick Stein on his food exploration of Germany. He is

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currently in Hamburg, heading for the fish markets. Of course he is!

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This market in the middle of Hamburg is a late-night institution with the

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hungover rollover -- revellers. When their hunger kicks in, it has to be

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fish. Smoked eel or new season's herring.

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HE SPEAKS IN GERMAN. He reminds me of someone famous, but

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he has quite a reputation here. Some say he is rude. Excuse me, can

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I buy some? But I think he reckons his eels are

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the best in the business and he has the confidence to know that he will

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sell every single one of them. Can I taste some eel? He's too busy doing

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his laces up. Taste! Taste! Just one, yeah. Two. I just want to taste

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a bit first. That is really good eel, a lovely

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fatty quality to it. Sometimes it has a pond taste, this hasn't got

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it. So succulent. I have come here with my interpreter. She says it is

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her favourite lace and the whole of the city. To come to Homburg without

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trying the herring in this particular fish market is a sin.

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It's totally delicious, raw herring with the peppercorns and spring

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onion, it is total luxury. Those that live around these parts

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are truly blessed with the new season's herring. For a few weeks in

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the spring, everyone is allowed to catch these silver darlings, that's

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the name they are given in Scotland. These lovely fish are best dusted in

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oatmeal and simply fried in butter. They are sweet and highly

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nutritious, and this little fish, hundreds of years ago, was the key

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to the wealth of virtually all the countries surrounding the Baltic.

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Even Bismarck had a herring dish named after him. Marinated in wine

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vinegar and spices. He once famously said, this dish motivates me. It has

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done and it lasts a lot longer than his battleship. This restaurant, I

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think, as all of the charm of a default typewriter factory, but I

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have to say that food is fabulous. It is the headquarters of Germany's

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answer of Jamie Oliver. The chef is really famous here. I like the

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classic with fried potatoes, mustard sauce. These classics are really

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nice, a little bit old but really nice. You just take it, mix some

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ingredients up and do some new things and a nice taste. We have a

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lot of tourism, much international influence so everything is changing

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but the classics are still nice. You just have to mix it up a little bit.

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Stefan doesn't really tasty dish with the new season's herring. He

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uses cucumber cut in the long ribbons, mango for sweetness to

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offset the saltiness of the herrings, and spring onions. It is

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oriental, simple, but based on a classic dish. Very deftly, Stefan

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throws together this salad made with those fatty, oily, new season's

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herring. Just a bit of rockets that peppery bitterness and that's it for

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the moment. Fantastic. We do the warm bread into the salad like that.

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Now I really have to take care because you have to taste it so it

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has the taste well. Normally on TV I just do it like that, nobody cares

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about the taste, but today... They certainly do! A little soy, mix it

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up. I'm a little bit nervous. Don't be silly! You are so famous. I do it

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like Jamie Oliver, but a bit of olive oil, some lemon juice, but

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it's OK like that. I will go straight for the herring. Definitely

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some bread. For the texture. And a little bit of cucumber. Sensational.

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The fruit of the mango, this takes the fat.

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Well, as you may know, I have a little bit of herring

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knowledge as I've lived and worked in Sweden,

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and I have a Swedish wife - and it's the home of the herring ?

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but I think I've have had too much of it!

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So I am going to cook another oily fish dish instead!

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This is pan-fried macro with boxty pancakes. Have you ever had boxty

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pancakes? No, but I wonder what would Donal do? You are about to

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find out! This is really traditional. I'm just going to peel

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the potato. Boxty pancakes is from the north of Ireland. Near

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Enniskillen! Look at you and your knowledge of Northern Ireland! On

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your travels you obviously go everywhere, obviously not Ireland,

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but tell me about Hooten the Lady and the adventure side of the

:25:11.:25:16.

series. It is a treasure hunting action adventure which we filmed all

:25:17.:25:20.

over the world except Ireland, but it's the only show that I know that

:25:21.:25:24.

films on these big locations. We didn't do green screen. I watched it

:25:25.:25:33.

last night... That was real jungle, in South Africa. It is the snake

:25:34.:25:38.

capital of the world. They caught 42 snakes in the time we were there.

:25:39.:25:46.

Including Black members. We had a lot of belts. Tell me about the

:25:47.:25:53.

series itself. Each one is a movie of the week, it is supposed to be a

:25:54.:25:58.

whole bunch of fun, not trying to comment on society. It is escapism,

:25:59.:26:04.

a great alternative to the dark cop dramas and the news. Just the doom

:26:05.:26:10.

and gloom that is sometimes around. This is true. Who doesn't need doom

:26:11.:26:18.

and gloom. We were in Cambodia, Moscow, Rome. What was your

:26:19.:26:28.

highlight? Food wise, Rome. I have a lot of air miles now. Russia, I

:26:29.:26:38.

think I went to Jamie's Italian or something. I don't know what I did

:26:39.:26:50.

in Russia. It is all a blur. There was some vodka. To recap, we have

:26:51.:27:04.

the boxty, some raw rooster potato, some plain flour, butter and milk.

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Boxty is cabbage and potatoes, you cannot go wrong. I like the touch of

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oil. It is after Donna's dish, I wanted to get my quota of the day.

:27:24.:27:28.

You have had an interesting career because you got your start on The

:27:29.:27:35.

Wonder Years, an iconic TV show. Another one is The Fresh Prince Of

:27:36.:27:44.

Bel Air. Will Smith was a rapper before he did that show. He also did

:27:45.:27:49.

some stand-up comedy so he would warm up the audience, which was

:27:50.:27:57.

cool. And DJ jazzy Jeff was with him, it was fun. I saw him a couple

:27:58.:28:02.

of years ago and you wouldn't think Will Smith would remember, he was

:28:03.:28:11.

lovely, he came and gave me a hug. My kids were there and they didn't

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know who he was. He is the voice from Shark Tale! . I worked on the

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set that the fresh Prince was on, Sunset Gaurav Studios, is that where

:28:33.:28:39.

you work? Yes! That's my connection, who knew! I'm putting in the macro

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to Friday off skin side down with sea salt and black pepper. I like to

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cook its skin side down to get a crispy skin. I do that on the

:28:53.:29:01.

barbecue. It gives you crispy skin and great flavour as well. We are

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going to turn up the heat on the pancakes, we want a nice golden

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colour, then when the macro -- mackerel and boxty is coming to an

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end we will turn it over. Tell me why you keep coming back to the UK.

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My wife has a Scottish father so I'm the only one who goes the wrong way,

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I go against the traffic when everyone is going to LA. I love the

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community. You guys are very civilised, allow me to generalise!

:29:38.:29:41.

You make everyone feel like they are not like a piece of meat. And while

:29:42.:29:48.

you have been here you have visited Tomer's restaurants. Yes, the other

:29:49.:30:00.

night my friend said we are going out, I have a place booked, I can

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only get it at six o'clock because it is so busy. Everyone will be

:30:05.:30:12.

rushing there! We went at six o'clock the other night. How was it?

:30:13.:30:25.

It was cra... It was great, it was cracking. We had a bread dish. The

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Yemeni brioche. I wanted to eat more of that, it was great. I would go

:30:36.:30:40.

there again and maybe now I have a whole cup I can go again. Evan 30

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PM. Donna Hay is also looking for a

:30:43.:30:57.

slot. You have to wait your turn! You have a busy year ahead, so what

:30:58.:31:05.

is coming up? Seven more tahigurt, and the film I did before was called

:31:06.:31:11.

Gold, with Matthew MacColl Hay. It is about our gold scandal. I have a

:31:12.:31:15.

smaller role but I think he is excellent. There is no small boxty.

:31:16.:31:26.

What is the cold again? Boxty. And the next episode is Friday night?

:31:27.:31:31.

Every Friday at 9pm but if you have a subscription to Sky, you can watch

:31:32.:31:36.

it after you watch this show. Watch it whenever you want. It is fun. It

:31:37.:31:45.

has that Indiana Jones style feel to it. It is a throwback to the 80s

:31:46.:31:49.

adventures I enjoyed when I was growing up. I love Indiana Jones,

:31:50.:31:56.

but even die-hard or Kurt Russell, when they were sarcastic and not PC.

:31:57.:32:03.

It is an unusual role for you. It is the opposite of Love Soup. I think

:32:04.:32:07.

my school teachers that kicked me out for being naughty would be

:32:08.:32:09.

disappointed that I have made something of myself. I think I was a

:32:10.:32:17.

smarty. I think eight hours of focusing on just school, you need to

:32:18.:32:24.

have a laugh. I want my kids to do that. I think they kicked me out of

:32:25.:32:29.

school and they said, you think this is cute now but you will never make

:32:30.:32:33.

it in the real world. They are going to be mad. But Hooten is more rough,

:32:34.:32:48.

it is tattoos. David Beckham has been living in LA and all the women

:32:49.:32:55.

go and see him and my wife is like, he looks great, but he has sleeves.

:32:56.:33:01.

Were filming in Africa and I had tattoos and I thought I would do a

:33:02.:33:04.

little role-play and bring them home. But by the time you fly from

:33:05.:33:09.

Africa to Los Angeles, they have all smudged and you look like a dumb dad

:33:10.:33:14.

that went to a birthday party and got fake tattoos. So it didn't work.

:33:15.:33:22.

And on that note! And my eating this? This is for you to try. My

:33:23.:33:28.

grand dad taught me how to catch mackerel, I did not catch these

:33:29.:33:33.

ones... I usually just eat Lucky charms for my Irish food. I promise

:33:34.:33:41.

that it is better than that. So what will I be making for Michael

:33:42.:33:47.

at the end of the show? It could be his food heaven,

:33:48.:33:50.

Aubergine Parmigiana. For food heaven, I'll use these

:33:51.:33:53.

fabulous fresh aubergines, griddle them and then bake them

:33:54.:33:55.

with a tomato sauce with layers I'll melt all of this

:33:56.:33:58.

chocolate to make a polenta cake and whilst that's

:33:59.:34:03.

baking, I'll make a delicious salted But it's not up to me,

:34:04.:34:06.

it down to our callers I was that? I don't care what

:34:07.:34:20.

anybody says, you have still got it, by! That's the most LA thing I have

:34:21.:34:25.

ever heard! Fantastic. Now let's join Ken Hom

:34:26.:34:30.

and Ching-He Huang Today they're in the Szechuan

:34:31.:34:32.

region, sampling the unique As well as pork and flowered pepper,

:34:33.:34:55.

there is another locally reduced ingredient that this region has made

:34:56.:35:00.

famous. It defines the taste of the region. In the few days we have been

:35:01.:35:05.

here, everyone we have met has relied on it. If chilli and Szechuan

:35:06.:35:12.

pepper are the heart of Sichuan food, then chilli bean paste is the

:35:13.:35:23.

soul. This is incredible. I have never seen anything like this in my

:35:24.:35:29.

life. I feel like I'm walking into a cemetery or on a street because it

:35:30.:35:35.

is so Zen. It is a bit spooky. At this factory just outside they are

:35:36.:35:41.

making the best chilli bean paste in the world, and they have been doing

:35:42.:35:47.

it for over 300 years. This one has been aged four years? Three years

:35:48.:35:54.

and five years. The taste is actually very simply made from just

:35:55.:35:57.

three ingredients. Broad beans, red chilies and salt. It is then left to

:35:58.:36:04.

ferment in these earthen ware crocks for up to five years. That is really

:36:05.:36:12.

superb. It is beautiful. A bit sour, spicy, beanie. Really intense. I

:36:13.:36:19.

would never say this was chilli bean sauce. And it is never this colour.

:36:20.:36:24.

That means that they have not been aged as long. The quality we have

:36:25.:36:27.

been cooking with has been substandard back home!

:36:28.:36:35.

The secret of this paste lies in the relentlessly damp Sichuan climate.

:36:36.:36:45.

The humidity helps the fermentation, creating a chilli bean paste unlike

:36:46.:36:55.

any other. It is a bit like wine. When we do wine, we're talking about

:36:56.:36:58.

where the grapes come from, and I think it is very much like this

:36:59.:37:03.

because this is the heart of what Szechuan cooking is about, this 40

:37:04.:37:16.

climate that brings about this moody, chilli bean sauce that is the

:37:17.:37:23.

heart of this type of cooking. During our time here, we have seen

:37:24.:37:26.

modern China pushing up against the past. But in the people's park, the

:37:27.:37:35.

surrounding tower blocks are kept at bay and certain traditions that

:37:36.:37:37.

stretch back centuries remain unchanged. John do has a reputation

:37:38.:37:46.

as the most chilled out city in China. As the saying goes, sunny

:37:47.:37:52.

days are rare but teahouses are common. One of the things I remember

:37:53.:38:02.

about my mother was her love of Madge on. She could sit here for

:38:03.:38:09.

hours, drinking tea and playing with her friends. -- her love of ma jong.

:38:10.:38:13.

You could not get her to pay attention to anything. Despite

:38:14.:38:18.

chairman Mio closing down teahouses because he found gathering places

:38:19.:38:23.

posed a threat, they reopened in the early 80s and the retired Chinese

:38:24.:38:29.

still come here to play. You hear the Clack when they go like that.

:38:30.:38:35.

When they should hire, the college washing the tiles. -- shoot high.

:38:36.:38:42.

The dancing reflects a new-found freedom that I did not sense when I

:38:43.:38:49.

came here in 1989. Then, China was still emerging from a period of long

:38:50.:38:56.

isolation and the trauma of the Cultural Revolution. Jenny Marra's

:38:57.:38:59.

attempt to impose communist ideas throughout the country in the 1960s

:39:00.:39:03.

and 70s resulted in chaos and famine. Every aspect of life was

:39:04.:39:09.

affected. Rationing was introduced, the art of cooking was abandoned and

:39:10.:39:21.

many people fled the country. People like this chef. His Games to Hong

:39:22.:39:26.

Kong when he was 18 but returned here ten years ago and his life

:39:27.:39:27.

began to improve. That is amazing! It feels good that

:39:28.:40:18.

chef Li has returned to China. The influence of chefs like him have

:40:19.:40:22.

done so much to reinvigorate food culture here. He agrees to give me

:40:23.:40:26.

hands to make one of my favourite dishes. Crispy aromatic duck. What

:40:27.:40:34.

we do in the UK, we take the duck and we put things like five spices

:40:35.:40:40.

and peppercorns on it. But here, it is sort of the real thing. For the

:40:41.:40:45.

dry marinade, it is OK to improvise the ingredients but the basic

:40:46.:40:49.

usually starts with salt and chicken stock powder. Of course, we are in

:40:50.:40:53.

Sichuan, so you have chilies. Lots of chilies. And the most important

:40:54.:40:59.

thing is these lovely Sichuan peppercorns. Really quite powerful.

:41:00.:41:07.

He says put it all in! The rest of the marinade, including chinaman,

:41:08.:41:11.

ginger, fennel seeds and bay leaves, are robbed in and then the duck is

:41:12.:41:15.

left for three hours to absorb the flavours. -- rubbed in. The trick is

:41:16.:41:22.

to steam the dock for 45 minutes and then let it dry and finally to deep

:41:23.:41:36.

fry -- deep fry it until the skin is crisp and golden. The marinade

:41:37.:41:42.

permeates the duck meat and that is what makes it red. Absolutely

:41:43.:41:45.

beautiful. Out of this world. Well, that aromatic

:41:46.:41:59.

duck looked incredible! And Ken and Ching are back next week

:42:00.:42:01.

with more adventures from China! James Martin is at home today,

:42:02.:42:04.

and he's cooking his perfect pork loin ? that

:42:05.:42:08.

crackling looks 'cracking'. Now, I want you both to take today's

:42:09.:42:10.

omelette challenge very seriously. I don't want any practical 'yokers'

:42:11.:42:16.

or comedi-hens. So,

:42:17.:42:20.

don't egg-nore the rules, And will Michael get his food

:42:21.:42:22.

heaven, Aubergine Parmigiana? Or food hell, rich

:42:23.:42:44.

chocolate dessert! All will be revealed

:42:45.:42:47.

at the end of the show. Right, on with the cooking and it's

:42:48.:42:49.

Tomer Amedi's turn now, What are you doing,

:42:50.:42:52.

and what can I do to assist? I'm going to do a deconstructed

:42:53.:42:57.

kebabs. You are going to post some cumin seeds. I am very excited about

:42:58.:43:04.

this dish. This is a deconstructed kebabs salads? Is it a salads? Just

:43:05.:43:11.

a deconstructed kebabs. I added the salad bit myself. This is one of

:43:12.:43:17.

those dishes that your restaurant is known for. It is one of those

:43:18.:43:22.

classics of all restaurants now. Definitely. I don't know if it is

:43:23.:43:26.

classic but it is known for it. Hoping to get there one day. I am

:43:27.:43:31.

also going to make a little pesto for you. Watercress pesto with a

:43:32.:43:35.

little honey and basil, Parmesan and pine nuts. It is strange making

:43:36.:43:40.

pesto with honey. Is that a normal addition or is it the sweetness you

:43:41.:43:44.

are looking for? Just to balance the bitterness of the watercress and

:43:45.:43:50.

then instead of using sugar, just a bit of honey. Obviously everybody

:43:51.:44:00.

knows about the restaurant and how fantastic it is but there is a new

:44:01.:44:03.

book to go along with that. It is your first book. It is done as

:44:04.:44:10.

24,000,000th. How does appear to on your first book? I feel tiny next to

:44:11.:44:14.

Donna. But it is very exciting and we wrote it with a lot of love. You

:44:15.:44:21.

can find the recipe and many more in the book. That was very TV style.

:44:22.:44:27.

How did the book, boat? Did you approach someone? How did it work?

:44:28.:44:32.

Straight after we opened, it was very intense and insane, but we got

:44:33.:44:37.

approach to really quickly and they said, you should do a book and we

:44:38.:44:43.

said, OK. We don't say no when they ask for a book. And it has been

:44:44.:44:48.

quite a journey from London. You came away from Jerusalem. We have

:44:49.:44:52.

four restaurants there. How do you keep them running back home? I have

:44:53.:44:56.

amazing partners and staff doing their bit over there. We had a nice

:44:57.:45:10.

chat over there, and we fell in love and decided to do a restaurant

:45:11.:45:14.

together. So you are going to give your hands a wash and then I am

:45:15.:45:20.

making this pesto. I am going to give these a bit of a toss, and I

:45:21.:45:24.

will keep an eye on the meet there. If you can give your hands a quick

:45:25.:45:31.

wash, you know yourself. I will keep an eye on this. Onions, pine nuts

:45:32.:45:37.

and pistachios, lots of text are there. And we're going to add lots

:45:38.:45:47.

of flavour. The restaurant is a bit of a family affair. Your wife is on

:45:48.:45:52.

the past with you? She is the head pastry chef and I am the head chef.

:45:53.:46:00.

Zoe and Lily are brother and sisters so it is a mega family affair. How

:46:01.:46:06.

does that work? Are the fights in the kitchen? Basically I make sure I

:46:07.:46:09.

do whatever she says and then I am OK and there are no fights. I just

:46:10.:46:14.

follow the instructions. I work with my wife and I know all about it.

:46:15.:46:18.

They make you very well behaved. That is the only way to do it. But

:46:19.:46:23.

they are always right. As much as you think you might be.

:46:24.:46:31.

We have a question. A question from the audience, queue in the black

:46:32.:46:44.

shirt. Did Donal put too much oil in the pesto? Joking, what is the meat

:46:45.:46:54.

you are using? I am using beef and lamb, not too much lamb, and I'm

:46:55.:47:03.

going to season with a bit of... So the flavour of that fresh cumin is

:47:04.:47:17.

incredible. A little bit of turmeric, pepper, salt... The one

:47:18.:47:23.

job you have given me has probably taken most time. We have the pesto

:47:24.:47:37.

and honey in there. You should take a smell, it is incredible. There's

:47:38.:47:48.

amazing flavours going in, tell me about this paste. It is pure lemon,

:47:49.:47:56.

basically time and oil, let them sit for three to four days. You

:47:57.:48:14.

basically told me this is shakshukit but I know shakshuka. Yes, this is a

:48:15.:48:31.

word we invented. Shuk in Hebrew is market. In the book there is a

:48:32.:48:38.

section on words you have invented. Yes, dictionary of words which are

:48:39.:48:48.

not traditional, some Hebrew, Italian, English, J British. How do

:48:49.:48:53.

you say there is a bit too much oil in that?

:48:54.:49:01.

Let's put the pitta on the gas. Get the tahigurt on the plate! This is a

:49:02.:49:22.

sweeping generalisation, it is all grand, we are politically correct,

:49:23.:49:26.

it is fine. I will give you some salt for your tahigurt. Let's plate

:49:27.:49:33.

up this beauty, it smells wonderful. It is ready for our dips. I am so on

:49:34.:49:45.

the edge of my seat. It is a little bit lighter than hummus.

:49:46.:49:55.

And if you think you'd like to try Tomer's fantastic dish at home this

:49:56.:49:58.

weekend or any other of our studio recipes then visit our website

:49:59.:50:01.

And who would not want to try this, it is a deconstructed kebab. And you

:50:02.:50:09.

did tell me this is a breakfast dish as well, you would eat this for

:50:10.:50:19.

breakfast. This is the paste again. With a tiny bit of cured lemon,

:50:20.:50:39.

harasser... -- harissa. Yes, and you can get harissa in most places now.

:50:40.:50:46.

Smoky pitta bread, that's what you ordered. We do need that because you

:50:47.:50:52.

are going to... What's the phrase you were telling me earlier? Rip and

:50:53.:51:01.

dip. It looks really wonderful and I know you're not finished yet. A

:51:02.:51:10.

drizzle of tahini. And you have a tapenade in there as well. Look at

:51:11.:51:16.

that, it is a serious plate of food. We have tahini and yoghurt,

:51:17.:51:22.

tahigurt, deconstructed kebab, cured lemon, harissa, yoghurt and tahini,

:51:23.:51:36.

pitta bread, rip and dip. Rip and dip, baby. Beautiful, now we get to

:51:37.:51:47.

try it and everyone is excited. You say pitta like I say pitta. I think

:51:48.:52:04.

I say pitta as well. Let's rip and dip. Use the pitta wisely.

:52:05.:52:16.

Right, let's head back Buckinghamshire to see

:52:17.:52:25.

what Olly Smith has chosen to go with Tomar's sensational shakshukit!

:52:26.:52:47.

With the delicious deconstructed kebab, you might be thinking it is

:52:48.:52:53.

beer o'clock and a terrific choice would be this Goose Island IPA with

:52:54.:52:59.

its vibrancy and intensity, but there is one wine grape that goes

:53:00.:53:04.

fantastically with spice so I'm selecting this Finest Swartland

:53:05.:53:10.

Chenin Blanc. It comes from South Africa where youthful winemakers are

:53:11.:53:17.

teasing out the most incredible potential of the vineyards and

:53:18.:53:19.

delivering it at great prices like this one. There are all sorts of

:53:20.:53:30.

tastes but this has an exotic hint about it which is spot on with spicy

:53:31.:53:37.

recipes. Sunny and delightful. The first thing about this recipe is the

:53:38.:53:49.

level of spice. You get the tangy harissa and you need a decent level

:53:50.:54:00.

of fruit to roll with that on Tunis. -- punchiness. Finally have the

:54:01.:54:07.

aromatic flavours of the paprika that works so well with the

:54:08.:54:15.

fragrance of this Chenin Blanc. Cheers!

:54:16.:54:24.

What do you think? I would go with something a little bit more punchy

:54:25.:54:29.

but it is very tasty. It is tasty but with all of those flavours you

:54:30.:54:35.

could put it up a tiny bit. I'm just doing this, this is so good. You

:54:36.:54:42.

don't have to wait for this dish. Rip and dip.

:54:43.:54:45.

Right, let's catch up with Brian Turner and Janet Street

:54:46.:54:47.

They're visiting a charcuterie and making their own lamb sausages

:54:48.:54:51.

Here we are on top of Kime and hill on down there is Monmouth, a town

:54:52.:55:17.

with a huge significance, marking the border between England and

:55:18.:55:21.

Wales, and of course we are in Monmouthshire in Wales, but over

:55:22.:55:27.

there is the Black Mountains, the beautiful Wye Valley, and over there

:55:28.:55:32.

the plains of the Oscar, but in front of us and exquisite late

:55:33.:55:38.

Georgian building. You know what that was used for? Picnics! Because

:55:39.:55:42.

in the late 18th century there was a movement called the picturesque

:55:43.:55:47.

movement where devotees, a bit like early hippies, used to go to

:55:48.:55:51.

exquisite spots in the landscape and have meals and enjoy the scenery. A

:55:52.:55:59.

bit like us. Of course Monmouth is a foodie county with art producers and

:56:00.:56:05.

they really make use of the diverse and fertile landscape as well as

:56:06.:56:07.

microclimates in the deep valleys and that should give you a clue as

:56:08.:56:12.

to one of the places we will visit. But first there is an award-winning

:56:13.:56:19.

charcuterie man who produces fantastic stuff. Let's go and visit.

:56:20.:56:28.

I hope the weather perks up. Through cultivated crops to

:56:29.:56:31.

organically reared animals, there is a rich variety of projects in this

:56:32.:56:39.

region. And local charcuterie James Swift is adding to the variety. He

:56:40.:56:44.

is one of Britain's best producers of cured meats and sausages.

:56:45.:56:50.

This is a beautiful place, some fantastic charcuterie. I love

:56:51.:56:59.

charcuterie. It is great we are starting to catch on in this

:57:00.:57:02.

country, making them with local products. Hello! So you are here to

:57:03.:57:11.

taste some of our charcuterie, I hope. Let's go. What a spread you

:57:12.:57:19.

have put out! Just a selection of what we do. We have some duck,

:57:20.:57:29.

shoulder of pork, beef carpaccio style, and a couple of salami is,

:57:30.:57:36.

smoked and spiced. Have you managed to get accolade from Germans and

:57:37.:57:51.

Italians? Luck actually, we have. This tastes amazing. I love the

:57:52.:57:55.

amount of fat in it, that's what gives it the flavour. And the duck

:57:56.:58:03.

breast is terrific as well. It is all free range meat, that makes a

:58:04.:58:09.

difference as well. Do you make sausages? We do make sausages as

:58:10.:58:20.

well, yes. Can we make some? James is going to help us make our

:58:21.:58:28.

very own recipe, we just need to agree on the ingredients. We have

:58:29.:58:32.

some Welsh mountain lamb, let's make some sausages.

:58:33.:58:49.

You are getting it lumpy! Look at that, it is looking good. Press them

:58:50.:59:10.

first. Press... There is one of Brian's air holes. Where he was

:59:11.:59:13.

talking, obviously got a lot of hot air inside. Well done, my little

:59:14.:59:22.

sausage. Bring on the gold medal. Now I have impressed you with my

:59:23.:59:26.

sausage making skills, you need to do them justice. That was so tasty,

:59:27.:59:33.

that charcuterie, but the star of the show yet again was... My

:59:34.:59:41.

sausages. So I'm going to serve them with a lightly pickled local

:59:42.:59:49.

cabbage. This is local rapeseed oil. Get that in there. Turn them on full

:59:50.:59:55.

heat. Don't play around with them, get a nice colour and cook them

:59:56.:00:00.

slowly. I know you don't like me doing this but I'm going to put some

:00:01.:00:04.

butter in here and I've got some of this wonderful local bacon. It looks

:00:05.:00:11.

fantastic. Cut that into little strips. Bags of flavour there. Now,

:00:12.:00:23.

I have some show lots here, shredder that, get the flavour into the

:00:24.:00:24.

cabbage. Let's look and see what is happening

:00:25.:00:39.

to these here. As James said, there is lots of that in there. There is a

:00:40.:00:45.

lot coming out. But they have not changed shape or size. Looking good.

:00:46.:00:50.

Just know that, that wonderful flavour. A little bit of vinegar,

:00:51.:00:56.

white wine vinegar. Not malt vinegar but any other flavour of vinegar

:00:57.:01:01.

will be fine. And then we put that in here. The sausages are looking

:01:02.:01:04.

great. I think we're ready to dish up this family dish. And just Pilate

:01:05.:01:15.

in the middle of the plate. -- pile it. I've got some new potatoes here

:01:16.:01:21.

that I have just cooked in a little bit of water and butter and all we

:01:22.:01:27.

need now are sausages. I'm going to pile them on in the middle. That

:01:28.:01:38.

sausage looks really good. The sausages so meaty. You talk, I am

:01:39.:01:49.

going to eat. It is really, really good. What do you reckon? You are

:01:50.:01:54.

going to hate me. I would have liked it with a bit more pepper in there.

:01:55.:01:58.

We will have to agree to disagree. It's perfect!

:01:59.:02:07.

Tom from Kensington, what is your question. I want some advice from

:02:08.:02:29.

your expert chefs about suet outside of the box, something I can do that

:02:30.:02:33.

is really special with squid. I have seen lots of great squid recipes in

:02:34.:02:39.

your books, Donna. I like to cut it into large pieces. If it is a big

:02:40.:02:43.

squid, make sure you score it so it stays nice and tender. I stir-fried

:02:44.:02:48.

quickly in hot oil, with shredded chilli, preserved lemon, Chinese

:02:49.:02:53.

five spice, stir it up and finish it with more fresh lemon. Perfect. Food

:02:54.:03:04.

styling. And then it is ready to go. A lemon wedge? The cheek, not a

:03:05.:03:10.

wedge. Which dish would you like to see, Heaven or hell? A quick message

:03:11.:03:15.

to your producers, all your presenters are OK but what about

:03:16.:03:19.

Valentine Warner, when is he coming on? I don't quite know. But I am

:03:20.:03:24.

sure he will be here soon. I do his agent by any chance? We will put in

:03:25.:03:31.

a good word. Your special guest today, he looks as if he needs some

:03:32.:03:36.

chocolate cake. So you are giving him hell! How do you feel? Hellish.

:03:37.:03:46.

Give us some tweets, Michael. Chas says, what flavours would you put

:03:47.:03:50.

with Rose? Like in a cake or on the side? Or for his wife? If you go

:03:51.:04:01.

dessert wise, you could do a Lebanese style milk pudding, that is

:04:02.:04:06.

really nice with rose scent. You could add dried rose petals. You

:04:07.:04:13.

could do sugared rose petals. You are making up words! Real words, I

:04:14.:04:19.

swear to God. If you go savoury, I like to mix it with lamb or chicken.

:04:20.:04:24.

Mixed with paprika and black pepper. There is no shame in that. Have you

:04:25.:04:31.

got another tweet for us? Brian wants to know, he has got some beef

:04:32.:04:38.

cheeks. I am sorry, Brian. Keep it clean. He wants to know the best way

:04:39.:04:42.

to cook them. Slow, it has to be slow. Slow braised. You have got to

:04:43.:04:48.

slow it down. And a bit of treacle in there. Back to the phones, our

:04:49.:04:53.

next collar is Hannah from London. What is your question? I have got

:04:54.:04:58.

some butternut squash and I want to do something different with them.

:04:59.:05:02.

Any ideas? I am a huge fan of butternut squash. Roasting? You've

:05:03.:05:06.

got to roast it is to bring out the sweetness. Even top in some smoked

:05:07.:05:11.

paprika and make a big salad out of it. Feta and salty things to go with

:05:12.:05:16.

the sweet olives, things like that. And you do get that lovely sweetness

:05:17.:05:20.

when you roast it, it takes on the heat. Beautiful. Which dish would

:05:21.:05:26.

you like to see, heaven or hell? Heaven, please. OK. Interesting. We

:05:27.:05:35.

have valve from Walsall. What would you like to ask? Good morning guys.

:05:36.:05:44.

I need some recipes for duck breast. I am an aspiring cook. I resigned

:05:45.:05:48.

from my job in the city. No pressure. Duck breasts. Duck

:05:49.:05:59.

breasts, no pressure. Put them on a skillet. And then the rose petals

:06:00.:06:02.

from before, that will go nicely with duck breast, black pepper and

:06:03.:06:08.

cumin. And then once the fact is crispy, flip it over and slice it,

:06:09.:06:16.

like medium, and put it on the butternut squash salad. Nice, we are

:06:17.:06:25.

tying it together for you, Bal. Duck is something that people are scared

:06:26.:06:29.

to cook but cook it slow and it is beautiful. I like the cold pan

:06:30.:06:35.

thing. I didn't know that. So which dish would like to see, Bal, food

:06:36.:06:40.

heaven or food hell? It has got to be heaven. He is a positive guy. He

:06:41.:06:47.

doesn't want to take you down, that LA positivity. It is time for the

:06:48.:06:54.

much challenge. -- the much challenge.

:06:55.:06:55.

Donna and Tomer, all I'm asking for is an actual omelette

:06:56.:06:58.

because I'm the one that has to taste them!

:06:59.:07:00.

So Donna, can you improve on your last time?

:07:01.:07:02.

I'm just to stay on the board this time. Omelettes are not really my

:07:03.:07:13.

thing. You feeling confident? No, I am having a panic attack. You got 47

:07:14.:07:18.

seconds last time, which puts you quite low on the board. There is

:07:19.:07:30.

room to improve. All rights... Do you think you can beat Pete

:07:31.:07:33.

Randall's record-breaking 14 seconds? No way.

:07:34.:07:42.

You should know the rules by now, guys.

:07:43.:07:44.

You must use three eggs but feel free to use anything else

:07:45.:07:47.

from the ingredients in front of you to make them

:07:48.:07:49.

And make sure they're proper omelettes!

:07:50.:07:52.

The clocks will stop when your omelette hits your plate.

:07:53.:07:54.

Let's put the clocks on the screen please.

:07:55.:07:56.

Yes, chef. Three, two, one though. My goodness, you have got a very hot

:07:57.:08:04.

pan. Straight in there, proper omelettes. My goodness. The food

:08:05.:08:12.

queen from Australia, the pressure is on. Trevor hasn't got it in the

:08:13.:08:22.

pan yet. I know what I'm doing! I don't! My goodness. I feel like it

:08:23.:08:33.

is a taught us and hare situation here. I can't prove! This goes

:08:34.:08:41.

against every one of my food styling instincts. -- I can't breathe. And

:08:42.:08:50.

time. One hour and six minutes. Donna, I feel like we set you up for

:08:51.:08:55.

failure. That looks like an online. Do you need to take a moment to sit

:08:56.:09:02.

down? -- that looks like a omelette. It is an interesting omelette. Maybe

:09:03.:09:12.

we should take that spatula off the flame. Do you want to sit down for a

:09:13.:09:20.

moment? I don't really cook omelettes. I am not a big fan of

:09:21.:09:24.

eggs. I always forget that this is the hardest part of the show. You

:09:25.:09:35.

were 47 seconds, but I am going to try... It is our freestyle omelette.

:09:36.:09:47.

It is cooked. It is buttery. I have some news for you. This looks pretty

:09:48.:09:56.

good. It is omelette shaped. You saying it is Berend Botha? It is

:09:57.:10:05.

burnt. Fantastic. -- burnt butter. Are we ready for sometimes? Donna,

:10:06.:10:14.

you were 4568, which means you beat your time, which is good news. I can

:10:15.:10:20.

actually remove your egghead from right down the bottom beside Ken

:10:21.:10:25.

Hom, and someone has fallen off now. It is Mary Berry! I can't believe I

:10:26.:10:31.

did that to Mary Berry. I am fine now because I am next to Mary Berry

:10:32.:10:39.

and I don't care. Shall I put this in the bin? It's for you, and I am

:10:40.:10:47.

going to put the lid back on. # Happy birthday to you. Happy

:10:48.:10:52.

birthday. It is Michaeltomorrow. Mussel that. -- mazel tov. We need

:10:53.:11:08.

to do your time, Tomer. That is a pretty good time. That is OK.

:11:09.:11:16.

Beautiful omelettes. Michael, happy birthday for tomorrow and

:11:17.:11:16.

congratulations. So will Michael get his

:11:17.:11:18.

idea of heaven or hell Food heaven, my

:11:19.:11:21.

aubergine parmigiana. We'll find out after we pay

:11:22.:11:25.

James Martin a visit. He's at home today and championing

:11:26.:11:29.

slow cooking with his perfect roast For me, slow cooking any meat always

:11:30.:11:46.

get brilliant results and it is the perfect way of freeing yourself up

:11:47.:11:50.

to get other dishes prepped with ease. Back at my place I have a

:11:51.:11:54.

brilliant joint of meat that benefits from a bit of work before

:11:55.:11:58.

it goes in the oven. I was once taught a great seeing by our fellow

:11:59.:12:01.

chef. There is nothing better than the crispy skin from our mammal and

:12:02.:12:08.

this dish epitomises it. It is a roast pork dish but slow roasted for

:12:09.:12:12.

five hours with duck and roast potatoes. That govern one's

:12:13.:12:16.

potatoes. The perfect dish to make now and eat later. The first thing

:12:17.:12:23.

we do is get our port. This is a serious piece of meat. This is

:12:24.:12:30.

warning of pork with the belly attached. You probably have to ask

:12:31.:12:36.

your butcher for this. In one cut, slice it through the line. Straight

:12:37.:12:42.

through. And open it out. You are not cutting all the way through,

:12:43.:12:46.

just cutting it nice and flat. You are trying to make sure that this

:12:47.:12:51.

morning is the same thickness of the belly so that it cooks evenly. --

:12:52.:12:57.

this loin. And now I will make the stopping, which is straightforward.

:12:58.:13:02.

We're going to do sage and onion stuffing with chestnuts. --

:13:03.:13:07.

stuffing. First, I will roughly cut two onions before sticking them into

:13:08.:13:13.

the blender. Then melt your butter and add Lichtsteiner and is. It is a

:13:14.:13:20.

big joint so I will use about 400 grams of chestnuts. Job these into

:13:21.:13:26.

small pieces. Next, finely slice of large bunch of sage leaves. Then add

:13:27.:13:33.

these ingredients into a mixing bowl. And now the breadcrumbs from

:13:34.:13:36.

the sun which earlier will not go to waste. Add 300 grams to block things

:13:37.:13:42.

out a bit. And of course season with salt and pepper. -- bulk things out.

:13:43.:13:50.

Basically, you place the stuffing in, even replace it over the top of

:13:51.:13:57.

the port. Take your time doing that, and press this down. Some seasoning,

:13:58.:14:04.

and then when you roll it up, pick up the end with the loin in. Because

:14:05.:14:12.

that is the tender ends but it has less fat. You need the inside of the

:14:13.:14:16.

port to keep it moist. And then you need to tie this up. Take a one

:14:17.:14:21.

piece of string, make a little loop in it. Place the piece of string

:14:22.:14:30.

underneath, about an inch away from the end, because otherwise it will

:14:31.:14:34.

slip off. And then pop the string through the knot. Pull it through,

:14:35.:14:40.

but keep tension on it. Loop this underneath. And pull it tight again.

:14:41.:14:44.

This really comes with practice. The more you do, the better you get. And

:14:45.:14:49.

now we are pretty much done. Stick it on a baking tray and smother on a

:14:50.:14:54.

bit of butter. A good sprinkle of salt will actually help to crisp up

:14:55.:15:01.

the crackling as well. All of this preparation really does pay off. A

:15:02.:15:08.

slow roast at 150 degrees for five hours will cook the meat and give us

:15:09.:15:14.

crispy crackling. Towards the end of the cooking time, you can make your

:15:15.:15:18.

potato dish. To me, this is one of the best potato dishes that has ever

:15:19.:15:24.

been created. This one is dauphinoise potatoes, that classic

:15:25.:15:27.

mixture of cream, milk, garlic and butter. It really is spectacular. We

:15:28.:15:34.

start by rubbing garlic into the oven dish. That is all we need to

:15:35.:15:40.

flavour the dauphinoise. Then grease the dish with butter. Then we turn

:15:41.:15:44.

our attention to the spots. We need one of these little mandolins. I'd

:15:45.:15:48.

use this for speed. Slice the potato on this but be careful not to take

:15:49.:15:53.

your finger with that. I am slicing two kilos of potatoes. It is risky

:15:54.:15:59.

but a mandolin will speed it up. It takes longer with the knife but it

:16:00.:16:03.

is safer. It is like watching, you know there is going to be an

:16:04.:16:06.

accident but you just don't know when.

:16:07.:16:12.

There you go, two kilos of potatoes done in no time at all and all my

:16:13.:16:20.

fingers are intact. Take a fine layer of these potatoes. Then you

:16:21.:16:26.

use a combination of a little bit of salt over the top, a bit of black

:16:27.:16:37.

pepper, a bit of grated nutmeg. Only a small amount, this stuff is pretty

:16:38.:16:42.

strong. Build up the layers. The key to this dish, I think, is these next

:16:43.:16:49.

two ingredients. Just a little bit of cream, some full fat milk. Pour

:16:50.:16:59.

the milk in, roughly about equal quantities. You want this to cover

:17:00.:17:10.

the potatoes as well. Cover this over, and cook this in the same

:17:11.:17:17.

temperature and same of as the pork. About an hour before you need both

:17:18.:17:23.

of these dishes, whack the oven temperature up to about 200 Celsius,

:17:24.:17:29.

400 Fahrenheit. That gives me chance to have a beer. So really this is

:17:30.:17:39.

one of those dishes that you kind of dump in the middle of the table and

:17:40.:17:42.

everybody helps themselves. You have got your dauphinoise potatoes, and

:17:43.:17:49.

then I suppose the spectacle of the entire thing is this. Carefully lift

:17:50.:18:01.

it off the tray. For any crackling fans, this is what you want to hear.

:18:02.:18:07.

So often on cookery shows you get a load of chefs telling you how

:18:08.:18:15.

wonderful it is, but it really is. It is the perfect dish you can make

:18:16.:18:19.

in advance, just stick it in the oven and forget about it. The longer

:18:20.:18:24.

it is in the oven, the better it gets. This is the perfect dish. It

:18:25.:18:30.

tastes fantastic. Don't forget, this is what it is all about. My

:18:31.:18:32.

favourite word, crackling. Right, it's time to find out

:18:33.:18:38.

whether Michael is getting his food For your food heaven I'll use these

:18:39.:18:40.

fabulous fresh aubergines, griddle them and then bake them

:18:41.:18:44.

with a rich tomato sauce with layers of ricotta,

:18:45.:18:47.

parmesan and mozzarella. A rich, dark chocolate dessert -

:18:48.:18:53.

I'll melt all of this chocolate to make a rich polenta cake

:18:54.:19:03.

and whilst that's baking, I'll make a rich salted caramel

:19:04.:19:05.

sauce to pour over the top. How do you think Dahmer and Tom

:19:06.:19:15.

voted? I don't know. It's tough, isn't it? What do they look like,

:19:16.:19:21.

chocolate cake? We have eaten a lot of food, my guess is that they would

:19:22.:19:28.

go with desert. You're right, the chefs want cake. I'm not offended,

:19:29.:19:35.

it's fine. Hooten the Lady, you can watch it. And there is your

:19:36.:19:45.

plug! We are going to crack on with this dark chocolate polenta cake

:19:46.:19:47.

which is a little bit rich but that is fine. You had me at boxty!

:19:48.:20:00.

You can beat the sugar and eggs. What can I do? You can talk to me

:20:01.:20:11.

about Hooten the Lady. That's what it's called, isn't it? The Fresh

:20:12.:20:21.

Prince Of Bel Air. I used to watch you every time I get up from school,

:20:22.:20:30.

in fourth grade. Guess who is getting into the restaurant next

:20:31.:20:36.

time he is in London! But are more important question, what is Teri

:20:37.:20:47.

Hatcher it like? Lovely, unfortunately I did a superhero show

:20:48.:20:53.

when it was on call. Now it is all the rage. At my wedding, the editor

:20:54.:21:00.

of Entertainment Weekly came to the wedding, and called me loser of the

:21:01.:21:06.

week in their magazine. For my wedding gift, they got me the most

:21:07.:21:16.

beautiful pan but we do our roast turkey in, so my thank you note said

:21:17.:21:22.

this is the third pan you have given me! I have mixed together the

:21:23.:21:33.

polenta and ground almonds. If you want to make this gluten free, you

:21:34.:21:37.

can leave out the baking powder. This will give a lovely dense

:21:38.:21:42.

mixture. Donna is beating the butter and sugar until it becomes light and

:21:43.:21:49.

fluffy. Are you a cake maker? Yes, I usually fight over who gets to lick

:21:50.:21:59.

the thing. Put in a good word for me! Maybe. We have melted some

:22:00.:22:07.

chocolate, Tomer was making salted caramel. I am making foolproof

:22:08.:22:14.

salted caramel sauce so I don't embarrass myself. If you're not an

:22:15.:22:20.

excellent it is kind of hard. It is a cheat's version. Look at you, we

:22:21.:22:31.

are doing a cheat's version because we have golden syrup in there which

:22:32.:22:39.

stabilises it. We don't do that, we use... You use corn syrup. I have a

:22:40.:22:55.

question, not -- nutella is all the rage, is there going to be a

:22:56.:23:01.

hazelnut shortage? Donna, you know all about hazelnut spread. Yes, they

:23:02.:23:07.

put it on everything. I think they will have a shortage. My wife can

:23:08.:23:15.

sit down with something with nutella and just eat it... That our advert

:23:16.:23:24.

for hazelnut spread for the day! We are making a dense cake! And if you

:23:25.:23:31.

want to gluten free, take the baking powder out! We do have a salted

:23:32.:23:36.

caramel sauce coming along beautifully. How was it looking,

:23:37.:23:45.

Tomer? I will be quiet. Clears an expert, it will be great. We have

:23:46.:23:52.

dark chocolate. Pro Donna Hay, straight to the cameras, fantastic.

:23:53.:23:59.

We don't have flower in there, it is quite a dense mixture you don't need

:24:00.:24:04.

to worry about there. Sorry, I had to put all of it in. Is that what

:24:05.:24:12.

happens in your studio in Australia? I always stay to the rules because

:24:13.:24:16.

baking is science for me so I have to do it properly. When you see your

:24:17.:24:20.

baking recipes served up, they have the most beautiful edges. That is

:24:21.:24:28.

going to be beautiful. What you think of a dark chocolate alone the

:24:29.:24:31.

cake, would you put this in the magazine? Am I going to steal your

:24:32.:24:39.

recipe? You might see it! You might! We have a lovely mixture, and now

:24:40.:24:45.

for Donna Hay I have to make sure I get every last bit out of it. She

:24:46.:24:56.

will go Australian new. You flamin galah! I can't believe how well you

:24:57.:25:05.

do that. You guys go up on your... It is like a question. Now we have

:25:06.:25:15.

chocolate cake ready to go into the oven, it will cook at 180 Celsius

:25:16.:25:22.

for about 20-25 minutes. Can I finger it? Is this raw eggs? Just

:25:23.:25:34.

smooth the top. How does it taste? Probably beat Leinster needs to be

:25:35.:25:40.

corrupt. Is it good? Yes. You didn't win on the hell. We have one that

:25:41.:25:53.

has been baked already, it doesn't seem to be here though. Here it is!

:25:54.:26:05.

There's no flies on Donna Hay! How does that look? She's not giving me

:26:06.:26:14.

a minute. It looks fantastic. The edges are little brown. That is a

:26:15.:26:22.

chart finish we were looking for. It has got a happy face, they are the

:26:23.:26:28.

eyes. We have to finish it off, before we slice it up, a little

:26:29.:26:33.

candle. And this is the happy birthday. I have to cut it straight.

:26:34.:26:48.

Give a big cheer! Don't do that. Good luck, you have to scream. He

:26:49.:26:57.

has just sliced it in completely the wrong way and Donna Hay gasped! You

:26:58.:27:04.

have gone against all food styling rules! Step away from the cake! I

:27:05.:27:13.

think the food styling police are on their way. Seriously? What did I do?

:27:14.:27:27.

Hand it over. We have some creme fraiche to serve alongside it. I was

:27:28.:27:34.

worried about my dollop skills, but Donna Hay this is for you. Straight

:27:35.:27:39.

over the cake. You don't want to look at this side of it. There you

:27:40.:27:46.

go. I'm going to grab some wine. We do have your hell wine. Lovely

:27:47.:27:53.

desert wine Hermits Hills Botrytis

:27:54.:28:11.

Semillon. We are going to try this alongside it. What do you think?

:28:12.:28:25.

Tomer, this is for you. Oh, my God, see you guys. You can take that to

:28:26.:28:31.

the jungle with you. Next week we are in Rome. And the aubergine,

:28:32.:28:35.

Jana. Well that's all from us today

:28:36.:28:38.

on Saturday Kitchen Live. Thanks to the superb Donna Hay

:28:39.:28:40.

and the brilliant Tomer Amedi, and our delightful studio guest

:28:41.:28:43.

Michael Landes and not forgetting the wonderful Olly Smith

:28:44.:28:45.

for his great wine choices today! All the recipes from the show

:28:46.:28:48.

are on the website, Next week Michel Roux Jr

:28:49.:28:50.

is holding the fort! Bye for now, and enjoy

:28:51.:28:53.

the rest of your Saturday!

:28:54.:28:59.

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