Browse content similar to 17/09/2016. Check below for episodes and series from the same categories and more!
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I'm Donal Skehan and this is Saturday Kitchen Live. | :00:09. | :00:32. | |
It's great to be back, and I've got a fantastic line up | :00:33. | :00:36. | |
for you this morning, so sit back and relax | :00:37. | :00:38. | |
Cooking live in the studio today, food styling pioneer, | :00:39. | :00:47. | |
and one of my absolute heroes, all the way from Down Under, | :00:48. | :00:50. | |
Donna Hay and from the award winning Palomar Restaurant, | :00:51. | :00:52. | |
I am going to be seeking some vegetables into some kale and pea | :00:53. | :01:08. | |
ricotta. And Tomer, delighted to have | :01:09. | :01:10. | |
you here, and what delights I'm going to be deconstructing a | :01:11. | :01:18. | |
cabal, or temp bat if you would like. -- shakshukit if you would | :01:19. | :01:22. | |
like. No vegetables, lots of meat. Also on the show today, we've got | :01:23. | :01:28. | |
a feast of goodies from Rick Stein, Brian Turner, James Martin | :01:29. | :01:36. | |
and Ching-He Huang and Ken Hom. Our special guest this morning rose | :01:37. | :01:38. | |
to fame starring in the huge TV series The New Adventure | :01:39. | :01:41. | |
of Superman and then went on to play a wide variety | :01:42. | :01:43. | |
of characters on both the small and the big screen such | :01:44. | :01:46. | |
as Fresh Prince of Bel Air, He's currently back in the UK | :01:47. | :01:49. | |
starring in the new drama To tell us more, please | :01:50. | :01:55. | |
welcome Michael Landes. Nice to see you. I know the new | :01:56. | :02:08. | |
series is all about adventure but are you adventurous in the kitchen? | :02:09. | :02:18. | |
Probably not as adventurous as Ayr like not only are you going to be | :02:19. | :02:21. | |
trying these amazing dishes but I will also be cooking for you, too, | :02:22. | :02:25. | |
including the dish that is your ultimate food heaven or food hell. | :02:26. | :02:29. | |
Anything Italian. Eggplant parmigiana is my life. Funny you | :02:30. | :02:40. | |
mention that, you might be in luck! Anything rich. I don't like anything | :02:41. | :02:52. | |
like Pathe, which you can only have one bite. But that is not a great | :02:53. | :02:55. | |
dessert. For food heaven today, I'm | :02:56. | :03:00. | |
going to take your love of aubergine and Italian flavours | :03:01. | :03:03. | |
and make my version of the classic I'll make a rich tomato sauce that's | :03:04. | :03:06. | |
added to the griddle, sliced aubergine | :03:07. | :03:15. | |
and cooked with fresh ricotta, But if hell triumphs then it's rich | :03:16. | :03:16. | |
chocolate all the way! I will be making you a dark | :03:17. | :03:20. | |
chocolate polenta cake. The dark chocolate is melted | :03:21. | :03:23. | |
and folded into a polenta cake mixture, baked and then served | :03:24. | :03:25. | |
with a salted caramel sauce. But you'll have to wait | :03:26. | :03:28. | |
until the end of the show to find If you'd like the chance to ask any | :03:29. | :03:31. | |
of our chefs a question today And if we get to speak to you, | :03:32. | :03:36. | |
we'll also ask you if you'd like Michael to get food heaven | :03:37. | :03:45. | |
or food hell at the end of the show. You can also get in touch | :03:46. | :03:50. | |
through social media But if you're watching us on catch | :03:51. | :03:52. | |
up then please don't ring Nobody's here. Let's get on with | :03:53. | :04:03. | |
some cooking. Donna, I am going to leave you. What are we making? We're | :04:04. | :04:10. | |
going to make some easy fritters with some green peas, kale, mint and | :04:11. | :04:15. | |
flavour. I do this to my boys, it is an easy way to hide vegetables. | :04:16. | :04:23. | |
Feeding children vegetables is sometimes a bit of a chore, so if | :04:24. | :04:26. | |
you can hide them and they don't know... I'm going to make a baba | :04:27. | :04:37. | |
ganoush. I usually stored by it because I am super busy. Shock | :04:38. | :04:43. | |
horror! Tell me about these ricotta dumplings. They are very light and | :04:44. | :04:47. | |
fragrant and fresh. They are super easy. I like to use frozen peas. I | :04:48. | :04:52. | |
always feel a bit underwhelmed about fresh peas at home. I am happy to | :04:53. | :04:58. | |
cheat. So the fritter mix sticks together, two things I'm going to | :04:59. | :05:01. | |
do, I'm going to mash up is a little bit and I am going to also add some | :05:02. | :05:10. | |
chia seeds, because we are a berry hipster. What they do, they swell up | :05:11. | :05:20. | |
and stick it together. -- and we are very hipster. I compare them to | :05:21. | :05:24. | |
frogspawn because they change in texture, which is incredible. This | :05:25. | :05:27. | |
recipe is from your new book. How many books do we now have? A few! | :05:28. | :05:33. | |
You are allowed to stop counting after a while. After 20, the rulers. | :05:34. | :05:41. | |
It keeps me busy. You are the busiest woman I know. I have to | :05:42. | :05:48. | |
admit, I am a fan of your work. You are the pinnacle of food styling | :05:49. | :05:52. | |
across the world. Whenever I should food photography, I always ask the | :05:53. | :06:01. | |
question, what would Donna do? Wwdd, what would Donna do. And does a | :06:02. | :06:05. | |
little boys appear in your head that sounds slightly Australian? You | :06:06. | :06:21. | |
flaming all our. -- galah. You are chopping up the Keogh. And I take | :06:22. | :06:25. | |
out the stems because they are tougher. To make them nice and | :06:26. | :06:33. | |
fresh, I'm going to add a fair bit of mint as well. This is very fresh | :06:34. | :06:37. | |
tasting. Are there any other ingredients you could sneak in | :06:38. | :06:41. | |
there? You mentioned watercress earlier, and it is something that is | :06:42. | :06:45. | |
quite full of nutrients. Did you know it is the most nutrient dense? | :06:46. | :06:53. | |
It has tipped Keogh off the top. So eat more watercress. Yes, but it is | :06:54. | :07:00. | |
quite strong. -- it has tipped Keogh off the top. It is a very strong | :07:01. | :07:08. | |
flavour. Now this beautiful dip but we are doing alongside it, we have | :07:09. | :07:14. | |
roast aubergines, parsley, a little bit of garlic, very simple to make | :07:15. | :07:18. | |
and very delicious. I am going to rob your greater. Tell me about the | :07:19. | :07:23. | |
books and the magazine. You have just celebrated your 15th year, | :07:24. | :07:27. | |
creating one of the most successful food magazines in the world. How | :07:28. | :07:32. | |
does that feel? It seems to have gone in a heartbreak, 15 years. It | :07:33. | :07:38. | |
made me feel old for a minute. But it is impressive. To keep that | :07:39. | :07:41. | |
consistency for someone has to be hard. I just still really love it | :07:42. | :07:47. | |
every day. I love going to work. I know that sounds a sickening to a | :07:48. | :07:52. | |
lot of people but I got to turn my hobby into my job, so it is still | :07:53. | :08:01. | |
super fun. Now the Fryar is off, and we need a little bit of oil. You | :08:02. | :08:07. | |
have to love what you do in order to keep going at it. I would like to | :08:08. | :08:17. | |
set these aside so that the chia can stick them together a little longer | :08:18. | :08:22. | |
but I am going to move ahead. How long in the pan? A couple of minutes | :08:23. | :08:30. | |
each side. So you're looking for beautiful fritter shapes, and it | :08:31. | :08:35. | |
comes together quite quickly? Yes. I go quiet at this bit because I am | :08:36. | :08:38. | |
trying to make perfect little patties. I feel like I am in the | :08:39. | :08:45. | |
pressure of greatness when I watch you style, live on camera. So what | :08:46. | :08:52. | |
does Donna do in life situations like this? Panic, totally panicked. | :08:53. | :08:56. | |
Isn't that what you do? It makes for great Stevie. Obviously, 15 years | :08:57. | :09:04. | |
creating some of the most incredible work, you must come across trends. | :09:05. | :09:09. | |
What is the big food trend at the moment? In styling it is just to | :09:10. | :09:12. | |
mess everything up, which is great, because if you make a mistake, it | :09:13. | :09:15. | |
doesn't really matter because the messier the better. But health will | :09:16. | :09:27. | |
still stay top of our list. And you are synonymous with the clean, white | :09:28. | :09:32. | |
style. It has changed over the years. We have loosened up a little | :09:33. | :09:41. | |
bit. I always forget to season when I am chatting. It is looking lovely | :09:42. | :09:48. | |
in the pan. I have a lovely baba ganoush going on. That looks | :09:49. | :09:54. | |
amazing. That needs a little bit of salt and pepper. And if you would | :09:55. | :10:07. | |
like to add me, Donna or Tomer a question, give us a call. | :10:08. | :10:20. | |
That is looking good and smelling good. I have done the baba ganoush | :10:21. | :10:25. | |
for you. But the lemon is one thing that I know it is a specific cut. | :10:26. | :10:31. | |
They showed me this in rehearsal, so I will attempt to do it. Don't cut | :10:32. | :10:38. | |
standard. Why standard when you can do it the Donna way. Anyone can do | :10:39. | :10:45. | |
standard. Anyone. Too much pink in it. I will do the other side. What | :10:46. | :10:52. | |
about that one? It is not big enough! I'm not like that, I am | :10:53. | :10:59. | |
really casual about my food styling. Do you think she is casual? I am so | :11:00. | :11:07. | |
casual! I will throw these in the bin. They look fabulous. My | :11:08. | :11:13. | |
goodness. A Donna Hay style lemon. We have half an hour, so I can get | :11:14. | :11:19. | |
these bits out. Will you pick that watercress for me? In terms of | :11:20. | :11:21. | |
healthy eating, these are really simple to make and they are the sort | :11:22. | :11:26. | |
of thing you could make for a family meal. You can make them really tiny | :11:27. | :11:30. | |
and have them with drinks. Strings are allowed because it is the | :11:31. | :11:34. | |
weekend. As you do. We are going to be having a drink in a minute, so | :11:35. | :11:38. | |
that will probably be the perfect thing. I am a big fan of Oprah | :11:39. | :11:42. | |
Winfrey and you organised her coming to Australia, didn't you? I did. It | :11:43. | :11:46. | |
was the biggest thing I have done in my life. As far as logistics, it was | :11:47. | :11:53. | |
enormous. Absolutely enormous. And did you talk to her during this | :11:54. | :11:59. | |
process? Was it a one-on-one, hi, how are things? I would like to say | :12:00. | :12:06. | |
yes but no. Not quite. So what was the dealing with Oprah? I was part | :12:07. | :12:11. | |
of a team. I did not meet her until she was there on the night. Lots of | :12:12. | :12:15. | |
pressure. You know when you want to put your best foot forward for your | :12:16. | :12:23. | |
country, I felt the pressure. So a lot of pressure but it worked out? | :12:24. | :12:29. | |
It did work out. And a little bit of olive oil, all over the place. | :12:30. | :12:36. | |
You're making me feel anxious! The pressure got a! Talk me through the | :12:37. | :12:46. | |
dish again. -- got to me. The, ricotta and kale fritters with a | :12:47. | :12:50. | |
splash of olive oil, lemon and watercress. It looks amazing. | :12:51. | :12:58. | |
Thanks, Donna, brilliant! Sole ricotta hotcakes, a side of olive | :12:59. | :13:02. | |
oil and a little bit of baba ganoush, guys. It's beautiful. | :13:03. | :13:08. | |
Tucked in. Do you know what baba ganoush means? Pampered daddy. | :13:09. | :13:12. | |
People think it is P Diddy but it is really pampered daddy. Where did you | :13:13. | :13:20. | |
get that from? My friends here. Give it a try. Let's get to it. It is | :13:21. | :13:29. | |
like you are on a date now. They might be. | :13:30. | :13:37. | |
Well, Donna's phenomenal fritters need a wine to go with them so let's | :13:38. | :13:40. | |
see what Olly Smith has chosen in Buckinghamshire, but first he's | :13:41. | :13:44. | |
It rolled down 100 and I have come to the very place where he used to | :13:45. | :13:59. | |
live to celebrate one of the world's best loved authors. -- its Roald | :14:00. | :14:05. | |
Dahl 100. It turns out he even love wine. My kind of chap. | :14:06. | :14:29. | |
With Donna's brilliant breakfast fritters you want white wine that is | :14:30. | :14:35. | |
light on its feet to dance alongside all of those summary flavours. An | :14:36. | :14:42. | |
Italian Gaby like this would be delicious but I am after even more | :14:43. | :14:47. | |
of a buzz, so I'm going to pluck us into some awesome effervescence and | :14:48. | :14:53. | |
I'm selecting this extra special prosecco. It comes from around | :14:54. | :14:57. | |
Treviso in northern Italy. A picturesque town with rivers running | :14:58. | :15:01. | |
through it. But the great that goes into making this prosecco goes all | :15:02. | :15:05. | |
around the outside. They make it with the tank method, and what that | :15:06. | :15:08. | |
gives to you is great value and a fruity flavour. Perfect to pop for | :15:09. | :15:13. | |
an informal celebration or with a fritter. I could fritter a lot of | :15:14. | :15:19. | |
that away. The first thing to consider with this recipe is the | :15:20. | :15:23. | |
fluffy texture of the fritters themselves. It is the frothy methods | :15:24. | :15:27. | |
of this prosecco that makes it perfect to resonate. And then you | :15:28. | :15:30. | |
have the summary vegetables, peas and kale. There is a certain | :15:31. | :15:33. | |
sweetness to them and it is the fruity character of this prosecco | :15:34. | :15:38. | |
that is spot on to echo that. And finally, the brighter flavours of | :15:39. | :15:40. | |
the dish come from the citrus and the mint. It is the outstanding | :15:41. | :15:45. | |
refreshment of this drink that's just pops alongside it. Donna, here | :15:46. | :15:49. | |
is to your outstanding breakfast fritters. Cheers! | :15:50. | :15:56. | |
That's pretty good, isn't it? Do like per second with your fritters? | :15:57. | :16:03. | |
I love a bit of bubbles in the morning. What do you think? Light, | :16:04. | :16:14. | |
fine, excellent with deep-fried. You need to be telling us what you will | :16:15. | :16:22. | |
cook? A deconstructed kebab with some tahini, a little bit. I love | :16:23. | :16:34. | |
it. There is still time for you to ring and ask us a question. The | :16:35. | :16:42. | |
number is 0330 123 1410, please call by 11 o'clock today. Now let's catch | :16:43. | :16:47. | |
up with Rick Stein on his food exploration of Germany. He is | :16:48. | :16:53. | |
currently in Hamburg, heading for the fish markets. Of course he is! | :16:54. | :17:33. | |
This market in the middle of Hamburg is a late-night institution with the | :17:34. | :17:44. | |
hungover rollover -- revellers. When their hunger kicks in, it has to be | :17:45. | :17:51. | |
fish. Smoked eel or new season's herring. | :17:52. | :18:06. | |
HE SPEAKS IN GERMAN. He reminds me of someone famous, but | :18:07. | :18:17. | |
he has quite a reputation here. Some say he is rude. Excuse me, can | :18:18. | :18:23. | |
I buy some? But I think he reckons his eels are | :18:24. | :18:27. | |
the best in the business and he has the confidence to know that he will | :18:28. | :18:32. | |
sell every single one of them. Can I taste some eel? He's too busy doing | :18:33. | :18:45. | |
his laces up. Taste! Taste! Just one, yeah. Two. I just want to taste | :18:46. | :18:54. | |
a bit first. That is really good eel, a lovely | :18:55. | :19:18. | |
fatty quality to it. Sometimes it has a pond taste, this hasn't got | :19:19. | :19:28. | |
it. So succulent. I have come here with my interpreter. She says it is | :19:29. | :19:34. | |
her favourite lace and the whole of the city. To come to Homburg without | :19:35. | :19:39. | |
trying the herring in this particular fish market is a sin. | :19:40. | :20:08. | |
It's totally delicious, raw herring with the peppercorns and spring | :20:09. | :20:14. | |
onion, it is total luxury. Those that live around these parts | :20:15. | :20:29. | |
are truly blessed with the new season's herring. For a few weeks in | :20:30. | :20:34. | |
the spring, everyone is allowed to catch these silver darlings, that's | :20:35. | :20:39. | |
the name they are given in Scotland. These lovely fish are best dusted in | :20:40. | :20:45. | |
oatmeal and simply fried in butter. They are sweet and highly | :20:46. | :20:49. | |
nutritious, and this little fish, hundreds of years ago, was the key | :20:50. | :20:54. | |
to the wealth of virtually all the countries surrounding the Baltic. | :20:55. | :20:58. | |
Even Bismarck had a herring dish named after him. Marinated in wine | :20:59. | :21:12. | |
vinegar and spices. He once famously said, this dish motivates me. It has | :21:13. | :21:17. | |
done and it lasts a lot longer than his battleship. This restaurant, I | :21:18. | :21:23. | |
think, as all of the charm of a default typewriter factory, but I | :21:24. | :21:27. | |
have to say that food is fabulous. It is the headquarters of Germany's | :21:28. | :21:33. | |
answer of Jamie Oliver. The chef is really famous here. I like the | :21:34. | :21:39. | |
classic with fried potatoes, mustard sauce. These classics are really | :21:40. | :21:44. | |
nice, a little bit old but really nice. You just take it, mix some | :21:45. | :21:49. | |
ingredients up and do some new things and a nice taste. We have a | :21:50. | :21:54. | |
lot of tourism, much international influence so everything is changing | :21:55. | :21:58. | |
but the classics are still nice. You just have to mix it up a little bit. | :21:59. | :22:04. | |
Stefan doesn't really tasty dish with the new season's herring. He | :22:05. | :22:10. | |
uses cucumber cut in the long ribbons, mango for sweetness to | :22:11. | :22:16. | |
offset the saltiness of the herrings, and spring onions. It is | :22:17. | :22:20. | |
oriental, simple, but based on a classic dish. Very deftly, Stefan | :22:21. | :22:28. | |
throws together this salad made with those fatty, oily, new season's | :22:29. | :22:33. | |
herring. Just a bit of rockets that peppery bitterness and that's it for | :22:34. | :22:41. | |
the moment. Fantastic. We do the warm bread into the salad like that. | :22:42. | :22:47. | |
Now I really have to take care because you have to taste it so it | :22:48. | :22:56. | |
has the taste well. Normally on TV I just do it like that, nobody cares | :22:57. | :23:03. | |
about the taste, but today... They certainly do! A little soy, mix it | :23:04. | :23:17. | |
up. I'm a little bit nervous. Don't be silly! You are so famous. I do it | :23:18. | :23:25. | |
like Jamie Oliver, but a bit of olive oil, some lemon juice, but | :23:26. | :23:31. | |
it's OK like that. I will go straight for the herring. Definitely | :23:32. | :23:40. | |
some bread. For the texture. And a little bit of cucumber. Sensational. | :23:41. | :23:46. | |
The fruit of the mango, this takes the fat. | :23:47. | :24:03. | |
Well, as you may know, I have a little bit of herring | :24:04. | :24:10. | |
knowledge as I've lived and worked in Sweden, | :24:11. | :24:12. | |
and I have a Swedish wife - and it's the home of the herring ? | :24:13. | :24:15. | |
but I think I've have had too much of it! | :24:16. | :24:18. | |
So I am going to cook another oily fish dish instead! | :24:19. | :24:20. | |
This is pan-fried macro with boxty pancakes. Have you ever had boxty | :24:21. | :24:35. | |
pancakes? No, but I wonder what would Donal do? You are about to | :24:36. | :24:45. | |
find out! This is really traditional. I'm just going to peel | :24:46. | :24:54. | |
the potato. Boxty pancakes is from the north of Ireland. Near | :24:55. | :25:02. | |
Enniskillen! Look at you and your knowledge of Northern Ireland! On | :25:03. | :25:06. | |
your travels you obviously go everywhere, obviously not Ireland, | :25:07. | :25:10. | |
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. | :27:05. | :27:13. | |
Boxty is cabbage and potatoes, you cannot go wrong. I like the touch of | :27:14. | :27:23. | |
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 | :28:12. | :28:18. | |
know who he was. He is the voice from Shark Tale! . I worked on the | :28:19. | :28:32. | |
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 | :28:40. | :28:46. | |
to Friday off skin side down with sea salt and black pepper. I like to | :28:47. | :28:52. | |
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 | :29:02. | :29:05. | |
going to turn up the heat on the pancakes, we want a nice golden | :29:06. | :29:12. | |
colour, then when the macro -- mackerel and boxty is coming to an | :29:13. | :29:21. | |
end we will turn it over. Tell me why you keep coming back to the UK. | :29:22. | :29:27. | |
My wife has a Scottish father so I'm the only one who goes the wrong way, | :29:28. | :29:31. | |
I go against the traffic when everyone is going to LA. I love the | :29:32. | :29:37. | |
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 | :30:01. | :30:04. | |
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 | :30:26. | :30:35. | |
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 | :30:41. | :30:42. | |
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. |