:00:08. > :00:18.Good morning. Hold on tight as you're in for a rollercoaster ride
:00:18. > :00:32.
:00:32. > :00:39.of world-class cooking today! This is Saturday Kitchen Live! Welcome
:00:39. > :00:41.to the show. It's a Midlands masterclass today. First up is the
:00:41. > :00:44.man whose multi award-winning Michelin starred restaurant in
:00:44. > :00:48.Birmingham is known for its unique use of great British ingredients.
:00:48. > :00:51.It's Glynn Purnell. Next to him, is the chef who has won two coveted
:00:51. > :00:59.Michelin stars for the technically superb food at his restaurant just
:00:59. > :01:08.by the A52 flyover in Nottingham. It's Sat Bains. Good morning to you
:01:08. > :01:13.both. Glynn, what are you making this morning? People have been
:01:13. > :01:18.ribbing me this morning. I am doing an elbow of lamb.
:01:18. > :01:23.It is part of the shoulder, what are you doing with it? We are
:01:23. > :01:31.braising it with red wine and doing a red lentil stew with a parsley
:01:31. > :01:35.salad. What are you doing, Sat? I'm doing
:01:35. > :01:40.baked Bramley apple with spiced custard and apple granita. 1809 is
:01:40. > :01:45.when the Bramley apples were harvested.
:01:45. > :01:51.There will be lots of seasonallity in it, baked with caramel and sugar
:01:51. > :01:54.and spices. So, there two top recipes from the
:01:54. > :01:57.boys to look forward to and we continue with our brilliant line-up
:01:57. > :02:00.of foodie films from the BBC archives for you too. You go.
:02:00. > :02:03.Today we've got helpings of Rick Stein, The Great British Menu and
:02:03. > :02:08.Rachel Koo. Now our special guest is one of those horribly multi-
:02:08. > :02:11.talented people who is just brilliant at everything. Not only
:02:11. > :02:14.is he a West End musical phenomena but he's had hit singles and
:02:15. > :02:24.happens to have starred in one or two movies including Coyote Ugly.
:02:25. > :02:27.
:02:27. > :02:32.Welcome to Saturday Kitchen, Adam Garcia. Now, Adam, I don't know
:02:32. > :02:38.what Foreign Secretary you have, but can you come here more?
:02:38. > :02:43.Normally we have three girls coming to help in the cleaning up, but
:02:43. > :02:49.today there are about 16! What Foreign Secretary have you got?
:02:49. > :02:55.don't know?! It is great to see you. You are a busy chap. Not only have
:02:55. > :03:01.you a show today. You are also rehearsing for a new musical, tell
:03:01. > :03:10.us what that is? We are in tech right now. We start on Tuesday. We
:03:10. > :03:14.did it in chich Esther. It is Kiss Me Kate. We have had a very intense,
:03:14. > :03:18.but brief rehearsal period before starting the show.
:03:18. > :03:20.Well you are here Of course, at the end of today's programme I'll cook
:03:20. > :03:23.either food heaven or food hell for Adam. To eat.
:03:23. > :03:25.It'll either be something based on your favourite ingredient, food
:03:25. > :03:30.heaven, or your nightmare ingredient, food hell. It's up to
:03:30. > :03:38.our chefs and a few of our viewers to decide which one you get. So,
:03:38. > :03:41.what ingredient would your idea of food heaven be? Food heavyen is
:03:41. > :03:44.shellfish. You have almost written the recipe,
:03:44. > :03:49.there. What about the dreaded food hell,
:03:49. > :03:53.then? There are a few, but cauliflower. I just don't get
:03:53. > :03:57.cauliflower. Cauliflower cheese, that does not
:03:58. > :04:02.taste great to me. Especially with cheese! Well, I
:04:02. > :04:04.will make it taste his food heaven I'm going to combine not one but
:04:04. > :04:07.two great shellfish, lobster and crab. Great, hopefully.
:04:07. > :04:09.The lobster and crab are mixed together along with chilli, lime
:04:09. > :04:12.juice and coriander, formed into cakes and fried in breadcrumbs.
:04:12. > :04:22.They're served with a mango and lobster salad and a sweet chilli
:04:22. > :04:23.
:04:23. > :04:27.sauce. How does that sound? would be remiss if I did not have
:04:27. > :04:30.that. Or the food hell. Or Adam could be having his food
:04:30. > :04:32.hell, cauliflower which I'm going to turn into a delicious winter
:04:32. > :04:35.soup. The cauliflower is blitzed with onion, garlic and vegetable
:04:35. > :04:43.stock. I'll then add double cream, and finish it with blue cheese
:04:43. > :04:47.beignets and a touch of balsamic vinegar. It looks impressive. You
:04:47. > :04:56.have to wait until the end of the show to see which one Adam gets. If
:04:56. > :05:02.you would like to ask a question on the show, call this number:
:05:02. > :05:07.If I get to speak to you, I'm asking you if Adam should be facing
:05:07. > :05:13.food hell or food heaven. So, start thinking. Right, let's cook.
:05:13. > :05:20.Waiting at the hobs is the one and only, Mr Glynn Purnell. What is it,
:05:20. > :05:23.which part of the lamb is it? I think it is an elbow! I know that
:05:23. > :05:28.sheep don't have arms, but you see them in the butchers, they are
:05:28. > :05:34.hanging up like this. So I think it looks like an elbow.
:05:34. > :05:38.Any way, that is what we are going to call it! We are going to braise
:05:38. > :05:43.it down? Yes, we are going to braise it.
:05:43. > :05:44.This is a fantastic dish, that is perfect for the season. A real
:05:44. > :05:49.perfect for the season. A real warmer.
:05:49. > :05:56.This is different to what I have seen you cook before on the show.
:05:56. > :06:02.You are very into the Michelin- starred, refined food, but this is
:06:02. > :06:11.more a brasserie type dish? This has been on the restaurant menu
:06:11. > :06:16.before. I still have the cocktail bar, but I also have a bistro.
:06:16. > :06:24.So this is hearty and nice-sized portions.
:06:24. > :06:29.At your bar, you do some crazy cocktails? We do a lamb cocktail.
:06:29. > :06:35.We fat wash it and do it with a lamb-based dinner.
:06:35. > :06:42.For the fat washing, what is that? You bring up the temperatures of
:06:42. > :06:46.the fat. In the past we have done a duck one with Cointreau it is
:06:46. > :06:51.unusual, but challenging, and a talking point and something
:06:51. > :06:57.different. It tastes good too, I have tried
:06:57. > :07:06.it! Yes. So, this dish is to showcase some
:07:06. > :07:11.classic cooking today. If we brown these off... The secret
:07:11. > :07:16.is to get colour on this, that is the main thing? Yes.
:07:16. > :07:22.Most people looking at that could think that they can use the lamb
:07:22. > :07:26.shanks. It used to be the sort of cut of meat you gave away.
:07:26. > :07:30.This is slightly cheaper than the shank as no-one knows it is an
:07:30. > :07:35.elbow. I can't wait to order 15 elbows of
:07:35. > :07:39.lamb! It is really from the shoulder! You can do the same dish
:07:39. > :07:49.with the shoulder of lamb. Or the shank.
:07:49. > :07:56.
:07:56. > :08:02.So, basically, we are going to do a red lentil stew. I'm dicing the
:08:02. > :08:07.carrots. The car yot -- the colour in the lamb gives the stew colour?
:08:07. > :08:13.Yes. We are cooking the lentils in the lamb sauce.
:08:13. > :08:20.We take the lamb out while it is relaxing. We use the sauces to cook
:08:20. > :08:26.the lentils so a full-on lamb flavour. No waste and a really
:08:26. > :08:31.flavourful gravy. It is also adding the carbohydrate on the plate.
:08:31. > :08:35.Tell us about the spice you are using? It is markan. It is common
:08:35. > :08:42.to go with lamb. It is a mixture of spices? That's
:08:42. > :08:51.right. It has rose petals, all sorts. If used as it is, it is
:08:51. > :08:58.perfect. When you said that Adam was multi-
:08:58. > :09:03.talented, you forgot to say about the looks. What a treat today for
:09:03. > :09:09.the audience three of the best- looking guys.
:09:10. > :09:16.My mum will phone in. Funny enough, my wife thinks Adam is amazing, but
:09:16. > :09:23.my wife things Sat smells the best of awful the chefs.
:09:23. > :09:27.What do you smell like, Sat? That may be irrelevant! So, wine and
:09:27. > :09:34.stock. Yes, the lamb, vegetables, stock,
:09:34. > :09:40.spices all in. It is that easy. So you can use chicken stock too?
:09:40. > :09:45.Yes, that is fine. It is cooking on the bone so you will get mainly the
:09:45. > :09:50.lamb flavour. A little bit of seasoning. That is to cook for
:09:50. > :09:55.about two-and-a-half to three hours. Turn it down and cook it for four
:09:55. > :10:00.if you want, go out for a walk with the dog and have a pint.
:10:00. > :10:03.If you wanted to do a bigger piece you can slow roast the joint and
:10:03. > :10:09.use the lentils to make a sauce after.
:10:09. > :10:13.Whack that in the oven. This is on at the bistro, so
:10:13. > :10:23.obviously book in tonight. If you would like to ask a question
:10:23. > :10:25.
:10:25. > :10:30.to our chefs, call this number: So this one, obviously, we have
:10:30. > :10:36.cooked this before. Let's see inside there. It looks
:10:36. > :10:42.delicious! It smells fantastic too! So the rosemary in there and now
:10:42. > :10:46.the juices for this? Yes, we have blanched the lentils up to the boil.
:10:46. > :10:55.Washed them off. So they are part- cooked.
:10:55. > :11:01.Then we push on with that. I will chop some parsley for the
:11:01. > :11:07.lentils. You use lentil as lot with cooking.
:11:07. > :11:11.Is that because you like the Asian flavours? Yes, definitely, also the
:11:12. > :11:17.texture of them. They start to break down.
:11:17. > :11:21.Sometimes with the Puy lentils they don't cook them enough.
:11:21. > :11:29.People are put off by that if they are not cooked enough.
:11:29. > :11:35.You could use tinned lentils? could, definitely. Or white beans
:11:35. > :11:40.and butter beans. Now you mention fundamental people
:11:40. > :11:46.want to go to your restaurant, but you are also up at the Good Food
:11:46. > :11:51.Show at the end of the month. on stage with you if I remember
:11:51. > :11:58.correctly. It is always great the Good Food
:11:58. > :12:05.Show it is near Christmas. Everyone is think being how to cook this and
:12:05. > :12:11.that. The most-asked question is how to cook a turkey.
:12:12. > :12:16.So, Adam, we have a stage as well! All it is a stage in a shed.
:12:16. > :12:21.It is a massive shed it is called Birmingham! It has changed. It used
:12:21. > :12:26.to be a bit... Well, it used to be full of people like me.
:12:26. > :12:33.I tell you what, Birmingham has changed a lot.
:12:33. > :12:38.I was walking through the market yesterday, it transforms Birmingham
:12:38. > :12:43.into a winter wonderland, if you had said that 15 years ago, I would
:12:43. > :12:48.not have believed you. It has really change.
:12:48. > :12:52.And also with the prince of Birmingham there...! So, explain
:12:52. > :12:59.what is going on here. The lamb is cooked to go. The
:12:59. > :13:05.lentils are cooking down with the carrots and the spices there.
:13:05. > :13:09.That has celery too, garlic, lentils, chopped parsley. So we
:13:09. > :13:13.have ourselves a really nice stew. You have taken the sauces from the
:13:13. > :13:20.lamb here and you are using that in the lentils? Yes.
:13:20. > :13:24.That will reduce down. In here are the shallots. They are
:13:24. > :13:30.put together with vinegar, anchovies and parsley.
:13:30. > :13:33.A little bit of seasoning. That cuts through the fattiness?
:13:33. > :13:43.Yes. We are ready to go.
:13:43. > :13:50.
:13:50. > :14:00.You can do the ceremony. There is the garnish.
:14:00. > :14:00.
:14:00. > :14:09.You can add in smoked bacon to the lentils if you wanted.
:14:09. > :14:16.Or even a squeeze of lemon. Even the lentils on their own are
:14:16. > :14:23.beautiful. It is really, in the middle of
:14:23. > :14:28.autumn, we have Sat's beautiful apple to finish and if we are lucky,
:14:28. > :14:32.cauliflower soup! That will be a proper winter warmer menu.
:14:32. > :14:42.This is the final bit. This is where we set the studio on
:14:42. > :14:44.
:14:44. > :14:46.fire. Ready? A little more sauce.
:14:46. > :14:53.So this is braised elbow of lamb with red lentil stew and parsley
:14:53. > :14:59.salad. And you do that at the end.
:14:59. > :15:03.Yes, a nice smoldering smell. We set the studio on fire.
:15:03. > :15:10.set the studio on fire. Easy as that.
:15:10. > :15:16.He was wandering off with it! That is great there at the end.
:15:16. > :15:25.This is fantastic. It just smells of rosemary.
:15:26. > :15:33.perfect breakfast. It is a great way to add to the
:15:33. > :15:41.dish. It adds theatre to it. Dive in.
:15:42. > :15:46.Literally dive in! If you eat all of that, you will be rolling on to
:15:46. > :15:54.the stage! Lamb shanks you can buy them smaller.
:15:54. > :15:59.That is good enough for two. I love lamb. That is very good.
:15:59. > :16:03.The spices work with the lentils. We need wine to go with this. We
:16:03. > :16:10.sent Susy Atkins to the West Country. Let's see what she has
:16:10. > :16:15.chosen to go with Glynn's glorious lamb.
:16:15. > :16:25.What better way to ward off the chill of autumn than by immersing
:16:25. > :16:26.
:16:26. > :16:31.yourself in the gnarly hot waters of the spa in Bath. Let's have a
:16:31. > :16:39.look now then at some wines for today's dishes.
:16:39. > :16:47.Glynn, I have made a really great discovery for your lentils. This is
:16:47. > :16:54.a very red wine friendly dish. The best candidates are peppery
:16:54. > :17:04.reds, so is Shiraz would go down a storm, but I have gone for
:17:04. > :17:09.something more gentle and mellow. I have chosen Cotes du Rhone-Villages
:17:09. > :17:17.2011. This has been mixed with another grape variety that gives us
:17:17. > :17:26.lots of plumy, berry fruit. That is green ash. This is a blend of
:17:26. > :17:32.blackberry, plum, redcurrant and spice in there too.
:17:32. > :17:36.Rhone is a warm region. As a result I have lots of rich berries
:17:36. > :17:41.bursting from the wine that is needed for the rosemary and of
:17:41. > :17:47.course the lamb, but there is a twist of black pepper. I love that
:17:47. > :17:52.with the lentils and the spice mix, but I don't think that this
:17:52. > :18:01.threatens to overwhelm the lovely salad too. Glynn, your lamb with
:18:02. > :18:06.lentils is a warming, delicious dish and I have a safing Cotes du
:18:06. > :18:13.Rhone-Villages 2011 to go with it. -- satisfying.
:18:13. > :18:19.It is a great wine. Not too heavy. Yes, very fresh. Well done, Susy.
:18:19. > :18:29.Happy with that? I am very happy. You are always happy at this time
:18:29. > :18:30.
:18:30. > :18:33.of the morning! I have already had a bottle of wine! Coming up, Sat is
:18:33. > :18:37.going to show us his baked Bramley apple with spiced custard and apple
:18:37. > :18:41.granita. Right, time for more Hispanic
:18:41. > :18:51.adventures with Rick Stein. He has reached cat Leona, where he is
:18:51. > :19:12.
:19:12. > :19:17.enjoying the sunshine and the Here I'm in Catalonia. I am joined
:19:17. > :19:20.Raffa and his friends. I am here in a quiet cove with
:19:20. > :19:23.heady sense of warm olive oil and heady sense of warm olive oil and
:19:23. > :19:27.garlic. I must say that filming is an odd
:19:27. > :19:31.sort of thing. For weeks we have been in the rain and the cold in
:19:31. > :19:35.the north of Spain. We have been trying to find a sunny day.
:19:35. > :19:40.Suddenly we are here in the north of Catalonia. I can remember coming
:19:40. > :19:47.through this part of Spain in the 60s. It was all like this, really
:19:47. > :19:54.in my memory, of course. But it is a lovely day. Nice people, lovely,
:19:54. > :19:59.real food. I am going to see how they make salsa Romesco for the
:19:59. > :20:04.first time. I am happy as Larry. All of the magic of the famous
:20:04. > :20:10.sauce takes place in the mortar. Crushed garlic, almonds and fried
:20:10. > :20:16.bread, cooked until it is crisps in olive oil. Then fried monkfish
:20:16. > :20:21.livers. That is important when you use the salsa in a fish stew that
:20:21. > :20:25.is mashed up. Now they tear off the parsley and add the fried bread.
:20:25. > :20:32.This is what cooking and creating flavours is about. When I arrived I
:20:32. > :20:42.saw the tomatos on a barbeque. They are skinned and then the flesh from
:20:42. > :20:43.
:20:43. > :20:52.the peppers are added. That in all of its golden Catalon glory is a
:20:52. > :20:56.salsa Romesco. Then a fidua. It is thin pasta, toasted in a pan with
:20:57. > :21:03.oil and cloves of garlic until they are golden.
:21:03. > :21:07.In another corner of this fisherman's house, there is
:21:07. > :21:17.barbequed asparagus. Now for the all-important fish stew.
:21:17. > :21:23.Chunks of gurnat and monkfish are fried in olive oil. Then the fish
:21:23. > :21:31.is put to the side and the pan deglazed. Then in goes the piece.
:21:31. > :21:37.That is picksed -- mixed together. Finally, the fish goes back.
:21:37. > :21:42.Remember they have chosen fish, which have referred to as durao
:21:42. > :21:48.which mean it is will not break up in the cooking. While that is
:21:48. > :21:56.simmering, the pasta is finished off with some fish stock.
:21:56. > :22:01.I think I am right in what Raffa said. I wandered why he was --
:22:01. > :22:04.wondered why he was putting the newspaper on top of the pan, but it
:22:04. > :22:10.is to scare the pasta so that they come up.
:22:10. > :22:16.Maybe you put them in the dark and they shout, "Where is the light?"
:22:16. > :22:22.Is that right? Yes! Sure enough, as the little pasta pieces soak up the
:22:22. > :22:29.stock they begin to point upwards like delicate flowers searching for
:22:29. > :22:36.the sunlight. Finally, it is time for lunch, late, even by Spanish
:22:36. > :22:41.standards. The pasta is served with a garlic mayonnaise it worked so
:22:41. > :22:45.well with the pasta that has soaked up the fish stock. Excellent.
:22:46. > :22:49.Really good. Raffa said what is lovely about the
:22:49. > :22:54.occasions like this is not just the food, but to be leer with his
:22:54. > :22:59.friends who love his cooking as well! After eating the pasta. It is
:23:00. > :23:05.time for the fish stew. It has been cooked with the fab louse sauce it
:23:05. > :23:11.did not disappoint. With great food like this, everyone got into the
:23:12. > :23:17.sell berating spirit. It could be to do with the wine that they had
:23:17. > :23:27.while making the lunch, but in this part of the world after food it is
:23:27. > :23:35.football and Barcelona! Wherever there is sun, there is celebration.
:23:35. > :23:40.In the south of Catalonia in a town of Laedita. They hold the biggest
:23:41. > :23:45.snail festival I have seen. Thousands travel for miles to
:23:45. > :23:51.celebrate their passion for the snails. Before I came here I had
:23:51. > :23:55.snails the French way, cooked in garlic, butter and parsley, but I
:23:55. > :24:00.lost count of the many different ways that they cooked them here.
:24:00. > :24:05.I am trying to catch up with some reading and I came across an author,
:24:06. > :24:15.I knew nothing about him, but he must be the most famous author,
:24:15. > :24:19.certainly in Catalan writing in the 20th century, Joseph Plas. I
:24:19. > :24:25.discovered he is really enthusiastic about food and drink.
:24:25. > :24:33.He really loved old whisky. He wrote something that I liked,
:24:33. > :24:37."Cooking is an art which transforms things in an amiable and discreet
:24:37. > :24:47.manner." That is what I think about food. Also, he thought nothing of
:24:47. > :24:49.
:24:49. > :24:53.sitting down and eating 300 snails in one sitting! Well, I am
:24:53. > :25:02.beginning to get the hang of eating the snails. You have to twist them
:25:02. > :25:08.from the shell. Then you have to pinch the last bit off. It is not
:25:08. > :25:13.anything nasty, but it is not as nice-tasting as the main muscle,
:25:13. > :25:19.but Raphael was saying that there will be 12,000 people eating snails
:25:19. > :25:24.here today. I mean, I wonder how many you get in the UK? I am not
:25:24. > :25:30.knocking the UK. I don't mind that people don't like snails, but it
:25:30. > :25:34.seems so Spanish that you can get 12,000 people coming here, drinking,
:25:34. > :25:39.enjoying themselves, eating snails! I mean, where else in the world?
:25:39. > :25:43.Isn't there something a bit special about a country that 12,000 people
:25:43. > :25:49.come to eat snails together?! I come to eat snails together?! I
:25:50. > :25:53.think there is. Thank you very much, Rick. This
:25:53. > :25:57.week's masterclass, I thought that I would demonstrate something that
:25:57. > :26:03.I get asked about more than anything to do with food. How to
:26:03. > :26:06.make the perfect Yorkshire pudding. For that, it is not my recipe, it
:26:06. > :26:13.is my late grandmother's. Granny Smith.
:26:13. > :26:17.She was not an apple, but she knew how to cook proper food. Especially
:26:17. > :26:22.Yorkshire puddings. She always used lard.
:26:22. > :26:24.Pig fat, basically. Or dripping. One or the two.
:26:24. > :26:33.One or the two. That is a must.
:26:33. > :26:39.There was no such thing as goose falt -- fat or duck fat when I was
:26:39. > :26:44.a lad. That goes in there full on. That is
:26:44. > :26:48.420 degrees. You get that quite hot. The filling for this is
:26:48. > :26:54.controversial, but I think it works. We still use this recipe in the
:26:54. > :26:59.restaurant. So, flour, eight ounces of plain flour and eight eggs. It
:26:59. > :27:04.is a lot of eggs, but we were farmers, so we had a lot of
:27:04. > :27:10.chickens. To me it works every time. Yorkshire puddings should be firm
:27:10. > :27:15.on the outside and soft in the centre. They should not be served
:27:15. > :27:20.solid all the way through. They should be crisps to hold the shape
:27:20. > :27:27.and soft in the middle. Throw in the eggs like that, a good pinch of
:27:27. > :27:31.salt and mixed by hand. My grandmother had the old mixing
:27:31. > :27:35.bowls that your granny has. So basically, mix this all together.
:27:35. > :27:45.It didn't matter about the lumps, either. The secret of that is that
:27:45. > :27:47.
:27:47. > :27:53.you mix it like this. Throw in a pint of milk in there.
:27:53. > :27:59.Now mix all of that. I'm becoming a master just by looking.
:28:00. > :28:04.This is one portion! You don't get to be this size on small portions.
:28:04. > :28:07.Have you been to Yorkshire and tried a Yorkshire pudding?
:28:07. > :28:12.haven't. Right! Now put that in the fridge
:28:13. > :28:19.and this is what you end up with. It looks like dish water. It is not
:28:19. > :28:24.great, but if you mix it together, the secret is... If you make a
:28:24. > :28:28.batter with flour, especially pancake batter it firms up the
:28:28. > :28:34.flour. You always have to leave to rest before cooking it. This is the
:28:34. > :28:44.same. For a light Yorkshire pudding, start off with this, mix it after
:28:44. > :28:50.
:28:50. > :28:55.it has been in the fridge. Now while the tins are hot you pour
:28:55. > :28:59.the mixture into the tins. It should sizzle as you pour it in.
:28:59. > :29:06.The sizzling cause it is to rise straight away.
:29:06. > :29:13.Three quarters full. Close the oven door. It is a very hot oven. Leave
:29:13. > :29:20.the oven for 15 minutes. Openen it up for ten seconds, close it. Cook
:29:20. > :29:27.it for ten minutes. So you want the steam to allow to
:29:27. > :29:29.rise. Get rid of it, then start cooking again.
:29:29. > :29:38.And these are the Yorkshire puddings.
:29:38. > :29:44.So you have these wonderful shapes. That is depending on the tins.
:29:44. > :29:48.The flatter the tin, the more of the Yorkshire puddings with the
:29:48. > :29:53.hole in it. Now I'm going to make a gravy with
:29:53. > :29:58.that. So, you have been in the UK for 18 years and never really been
:29:58. > :30:01.off stage in that time? It's been a while. I came here because of the
:30:01. > :30:09.theatre. I have been lucky to work a lot in it.
:30:09. > :30:19.You say lucky, but you work so hard at it. From a boy brought up in
:30:19. > :30:21.
:30:21. > :30:31.Australia, wr which part? It is the northern -- which part of
:30:31. > :30:36.Australia? It is in the northern part of Australia, Waurunga.
:30:36. > :30:43.I decided to do ballet with a friend of mine. We were mates and
:30:43. > :30:49.he wanted to do it. What? That was the done thing?
:30:49. > :30:54.But I didn't think about it, I was so young. I found that I enjoyed it
:30:54. > :30:59.and I continued. I was very lucky that the school where I was
:30:59. > :31:03.happened to have one of the best tap dancers from Australia.
:31:03. > :31:11.That's when I fell in love with tap dancing. He knew people in the
:31:11. > :31:18.industry, he brought them to teach. I met them and they took me to work.
:31:18. > :31:22.They took you to work, you were in a musical in Australia? Yes, the
:31:22. > :31:32.Hot Shoe Shuffle. I met another tapper there.
:31:32. > :31:34.
:31:34. > :31:44.Another tapper? Yes. And then I was invited to come to
:31:44. > :31:44.
:31:44. > :31:52.London. I came here in' 94. I thought this was so different I
:31:52. > :31:58.wanted to stay and try my luck. What was it that drew you in?
:31:58. > :32:03.loved it here. At first I was doing a science degree. I thought I would
:32:03. > :32:08.do that and then go back to Australia to do science. Then when
:32:08. > :32:17.I got to meet managie Smith in this theatre next door. I thought that
:32:17. > :32:20.was so cool. It is such a history. This was like the home of
:32:20. > :32:27.legitimate West End theatre. But your travel has brought you so
:32:27. > :32:31.many different things, the Olympics at the opening ceremony. That was
:32:31. > :32:36.awesome. Scary? Absolutely terrifying. Going
:32:36. > :32:43.up, I had to come out of this lift by myself. I didn't really think of
:32:43. > :32:49.it when I was doing the rehearsals. Then as I came up, I got a look at
:32:49. > :32:54.the 85,000 people in the audience. I thought, "OK." It was the first
:32:54. > :33:04.time I said in an unAustralian way, if there was a time to show off,
:33:04. > :33:04.
:33:04. > :33:11.now would be the time. And of course you went from that to
:33:11. > :33:21.movies, Coyote Ugly, all manner of stuff. Now tell me about Kiss Me
:33:21. > :33:31.Kate? It launched on the 19th. When I came to London one of the
:33:31. > :33:38.first things that I saw was Sunset Boulevard. That was directed by Sir
:33:38. > :33:44.Trevor Nunn. I thought this was amazing. I wanted to stay and work
:33:44. > :33:53.with him. Now he is directing Kiss Me Kate.
:33:54. > :34:02.It contains old Cole Porter tunes? Yes, all manner of things. It is
:34:02. > :34:06.pretty cool. I'm down in the Old Vic. The theatre where Lawrence
:34:06. > :34:11.Olivier was. So it is such a tradition.
:34:11. > :34:18.It is the first musical to be performed there? It is.
:34:18. > :34:25.They have done panto, but this is the Christmas show. The very first
:34:25. > :34:33.musical and Kevin Spacey being the Artistic Director thought it was
:34:33. > :34:38.time. I know that the cast of Kiss Me
:34:38. > :34:43.Kate wanted some Yorkshire puddings. They are all ready good cooks. They
:34:43. > :34:50.were jealous that I was coming here and not really that deserving, as
:34:50. > :34:54.I'm not a very good cook! Well, that is a Yorkshire potion for a
:34:54. > :35:01.starter. You eat that first as a starter, then you get it again for
:35:01. > :35:06.the main course! Of course! then you get, well, my mother would
:35:06. > :35:10.give us ice-cream, she was not so good at deserts, but then you can
:35:10. > :35:19.have Yorkshire pudding at the end with honey and jam! So by the end
:35:19. > :35:23.of the meal you have eaten 20 Yorkshire puddings! It is a multi-
:35:23. > :35:28.financial meal! It is hot, be careful.
:35:28. > :35:32.The idea is if you see this, they should be firm on the outside and
:35:32. > :35:39.soft in the middle. That is the key. I think that is the eggs. I really
:35:39. > :35:49.My granny was right on that and her bacon sandwiches were legendary.
:35:49. > :35:52.That is fluffy! It is like eating northern clouds! Now he is turning
:35:52. > :35:56.into a poet. Right, if there is a skill or tip
:35:56. > :36:00.you would like me to demonstrate on the show, perhaps there is help you
:36:00. > :36:10.need with a cooking technique, then drop me a line.
:36:10. > :36:11.
:36:11. > :36:19.That is at: Right, what are we cooking fored a
:36:19. > :36:26.yoom -- Adam at the end of the show? It could be lobster Thai-
:36:26. > :36:35.style crab cakes. Served with a mango salad. Or it could be food
:36:35. > :36:39.hell, cauliflower. It is cooked with vegetable stock, added to some
:36:39. > :36:44.double cream and blue cheese beignets.
:36:44. > :36:49.I tried to make it look elaborate. You will have to wait until the end
:36:49. > :36:53.of the show to see the results. Now, it is time for Great British
:36:53. > :37:03.Menu. They are joined by Marcus Wareing. Things are getting serious
:37:03. > :37:03.
:37:03. > :37:57.Apology for the loss of subtitles for 54 seconds
:37:58. > :38:07.I am looking at yours, thinking, "Why didn't I think of that?"
:38:08. > :38:18.
:38:18. > :38:27.he gets the stuffed mullet out of Can't see much of a change. He's
:38:27. > :38:34.I love the lemon. I think it marries perfectly
:38:34. > :38:44.Textures, olive puree, thesweetness and sourness of the lemon.
:38:44. > :38:59.
:38:59. > :38:59.An
:38:59. > :39:01.An average
:39:01. > :39:09.An average score
:39:09. > :39:14.An average score for Danielle. Will he be beaten. Now mackerel is
:39:14. > :39:19.coming up, cooked four ways. There is a lot of work going on
:39:19. > :39:24.there, chef. Always lots to do. have taken a simp ingredient and
:39:24. > :39:32.trying to turn it into something sophisticated.
:39:32. > :39:37.Phil starts to make up his plate. He adds mackerel, tops the salad
:39:37. > :39:43.with samphire and then places an oyster on the muffins, sprinkles on
:39:43. > :39:47.chives and puts it on a separate plate before humping hickory smoke
:39:47. > :39:53.under a cloche. That is stunning.
:39:53. > :40:03.It does look stunning, doesn't it? It does.
:40:03. > :40:09.OK. Go. Nice. Very nice.
:40:09. > :40:14.I always get worried when chefs start messing with perfection. This
:40:14. > :40:20.is an addition. Oh, yes. I think it adds theatre to it.
:40:20. > :40:24.But it still has the restrained, elegant perfection.
:40:25. > :40:30.Oh! The tartare is one of the best I have tasted.
:40:30. > :40:33.That mussel is heaven. I would be astonished if this is not in the
:40:33. > :40:37.top threefplt This is really what the food is
:40:37. > :40:44.about. It is rather difficult to describe
:40:44. > :40:51.how beautiful that is. No pressure on us cooking next! No. Shall we
:40:51. > :40:57.just stay in here! Can former champion Steven Terry match Phil's
:40:57. > :41:02.near perfect score. He is cooking fish and shellfish Olympic rings.
:41:02. > :41:09.Is this food you do at work? Nowhere near. It is the sort of
:41:09. > :41:15.dish you can't practise, it involves too much practise. OK,
:41:15. > :41:24.boys. I have never seen anything quite like it before.
:41:24. > :41:28.That is clever? Very clever. I do think it looks so festive and
:41:28. > :41:36.exciting and colourful. Hmm it really does.
:41:36. > :41:42.It is good. It is good, but is it wonderful? I'm surprised with
:41:42. > :41:47.Steven, we gave him feedback. I don't think he has gone through
:41:47. > :41:52.this extensively enough. I am a little surprised. I am also a
:41:52. > :41:58.little disappointed. Is it not good enough? It is not pushing the food
:41:58. > :42:02.to different levels. The only thing that is different is the rings.
:42:02. > :42:06.is not ground-breaking. He has very much thought of the dish as a
:42:06. > :42:11.connection to the Olympics rather than pushing boundaries for new
:42:11. > :42:17.techniques. Next up is Simon Rogan from the
:42:17. > :42:21.north-west and from the north-east, Colin McGurran. Simon is first to
:42:21. > :42:25.cook. He prim es -- impressed with ground-breaking techniques
:42:25. > :42:31.yesterday. He has more tricks up his sleeve today.
:42:31. > :42:36.Simon starts to plate up with a dash of a controversial Kew flower
:42:36. > :42:43.piece. Then the lobster, cooked in lobster butter and added to the
:42:43. > :42:50.plate it is swallowed by pickled beetroot and unusual ingredients,
:42:50. > :43:00.foraged, something they is -- that he is becoming renowned for.
:43:00. > :43:08.
:43:08. > :43:16.That looks amazing. Oh! That is a pretty-looking plate.
:43:16. > :43:21.Hymn hymn! A nice clean smell. It smells beautiful. That golden
:43:21. > :43:25.beetroot sits there beautifully. I think you have seen off the Kew
:43:25. > :43:31.flower. I think that is a good thing.
:43:31. > :43:35.is missing is the flower that he put on, that is the bitter itself.
:43:35. > :43:39.It worked well for me. He has done what we asked for. This
:43:39. > :43:44.is beautiful. It does not get much better than
:43:44. > :43:49.this. This cooking for me is just absolutely beautiful. Oliver, I
:43:49. > :43:55.late to disagree with you. It does get better than this. I think that
:43:55. > :44:05.the taking away of the Kew flower takes away from the balance of the
:44:05. > :44:07.
:44:07. > :44:13.dish. I think there is a slight flaw.
:44:13. > :44:17.-- Cuckoo flower. I think it is a masterpiece.
:44:17. > :44:21.From a ground-breaking pouv, it is something that you never see
:44:21. > :44:28.anywhere else. He has done really well there.
:44:28. > :44:35.It will be an interesting day. You can see the remaining chefs
:44:35. > :44:38.serving up their fish dishes in 20 minutes. Still to come on Saturday
:44:38. > :44:47.Kitchen Live, Rachel Khoo is working from the Little Paris
:44:47. > :44:54.Kitchen, making vegetable and mushroom broth with chicken
:44:54. > :44:59.dumplings. East meets West Midlands battle are are making their way up
:44:59. > :45:05.the M1 tonight. That is after the Omelette Challenge! Then Adam is
:45:05. > :45:11.finding out if he is facing food heaven or food hell it could be
:45:11. > :45:21.lobster crab cakes or cauliflower soup.
:45:21. > :45:31.Now, Sat Bains! A double Michelin- starred, Sat Bains! So, what are we
:45:31. > :45:32.
:45:32. > :45:34.cooking? We are doing a desert. We are doing Bramley apples, this is a
:45:34. > :45:43.baked Bramley apple with spiced custard and apple granita. These
:45:43. > :45:47.are from South all. They originated in 1859.
:45:47. > :45:50.That is the original tree there? Yes.
:45:50. > :45:56.There is an original tree store there.
:45:56. > :45:59.We get our logs from there. They reckon that is the original
:45:59. > :46:05.strain. So this is what we are strain. So this is what we are
:46:05. > :46:12.going to do. What we have here is a caramel.
:46:12. > :46:16.I maybe wrong but each apple tree that you plant is a different apple,
:46:16. > :46:22.I think I am right. So, what we are doing is a nice old
:46:22. > :46:27.fashioned baked apple. So this has heritage, flavour it has depth and
:46:27. > :46:35.history. What we are trying to do is give you something that is come
:46:35. > :46:41.ferting for the autumn. So you are making a caramel? Yes.
:46:41. > :46:51.You just melt sugar. So, it is more like a-to-sauce?
:46:51. > :46:52.
:46:52. > :47:02.Yeah, you basically -- It is more like a toffee sauce? Yes, you
:47:02. > :47:08.basically add sugar, butter, fruit, dried fruit and make a toffee. Also
:47:08. > :47:12.we are making a custard. This is very important. That is
:47:12. > :47:20.very flavoursome. We infuse the custard with this. We bruise it a
:47:20. > :47:26.little bit. You have this amazing citrus note. Smell this now...
:47:26. > :47:33.smells great. It is very seasonal.
:47:33. > :47:43.So, all of the spices in there. The apsl rolled in the butter and
:47:43. > :47:58.
:47:58. > :48:05.the sugar -- ap l is -- apple is. So you bake this? We do it in an
:48:05. > :48:11.oven, a wood-fired oven. You have an incredible flavour with that.
:48:11. > :48:21.Here we are cooking the mixture in the pan for ten minutes.
:48:21. > :48:21.
:48:21. > :48:28.OK. I have bruised the Douglas fir, the pine.
:48:28. > :48:36.Adam was asking if we can use our Christmas trees? If it is Douglas
:48:36. > :48:40.fir, that is fine. Are they English trees? Yes.
:48:40. > :48:44.This is just to infuse it a little bit. If you leave it longer, it
:48:44. > :48:54.will be stronger, but it is beautiful.
:48:54. > :48:54.
:48:54. > :48:58.Now I am going to add to the custard the eggs and the sugar.
:48:58. > :49:03.Now tell us about your restaurant, you can't seem to get a table in
:49:03. > :49:08.your place. The two stars make a big difference, is that right? N-
:49:08. > :49:18.fairness it is a massive achievement from the team.
:49:18. > :49:27.We are trying to put British ingredients and trying to elevate
:49:27. > :49:31.them. So you get basic ingredients like this and we add this amazing
:49:31. > :49:36.journey of flavours and we hopefully give you a flavour that
:49:36. > :49:39.is ultimately British. But you also use different tech
:49:39. > :49:49.national league neeks of cooking and all manner of stuff, but this
:49:49. > :50:04.
:50:04. > :50:14.is more traditional? Yes. I am popping this in the oven.
:50:14. > :50:20.A little help here with the custard. Now you put the different
:50:20. > :50:25.techniques in your cook book. It is like a bye-byele. It must have
:50:25. > :50:31.taken you ages to write? It took three-and-a-half years. The idea
:50:31. > :50:39.behind it was to ultimately... Where do you start when doing a
:50:39. > :50:45.book like that? Well, we tried to give a snapshot of flavours from
:50:45. > :50:51.the restaurant over the last 13 years. What we ended up with, we
:50:51. > :50:55.ended up with stories. So Glynn has a story in there which is quite
:50:55. > :51:03.famous now. It is probably one of the most
:51:03. > :51:07.famous stories in there. This is why one of these is good.
:51:07. > :51:17.You have to do it quickly or it will go brown.
:51:17. > :51:22.
:51:22. > :51:29.What we are trying to do is ensure that the apples are not acidic. So
:51:29. > :51:35.we put this on the tray and freeze it. It gives you a beautiful
:51:35. > :51:45.granita. There is so much sugar in the
:51:45. > :51:51.
:51:51. > :52:01.baking pro ses... It is baked apple with custard. It is not like it is
:52:01. > :52:08.
:52:09. > :52:13.anything too foreign. It is classical. Here is the apple. I
:52:13. > :52:18.will get out the granita. That looks lovely.
:52:18. > :52:24.Perfect. It is really simple. This is one of the dishes that we have
:52:24. > :52:28.on the menu at the moment. As it is local to the restaurant, we wanted
:52:28. > :52:35.to celebrate something famous, but look at that, that has almost
:52:35. > :52:39.caramelised. The secret is, the actual fruit.
:52:39. > :52:43.Looking at the fruit. It has rehydrated in the juice.
:52:43. > :52:53.So it has made its own sauce as well.
:52:53. > :52:53.
:52:53. > :52:59.If you smell that... It has the spices in there. It is almost
:52:59. > :53:07.like... It smells great. It smells of winter.
:53:07. > :53:13.Then, what we do is simpley... don't forget that the recipe from
:53:13. > :53:20.Sat is on the website at: And I'll be sharing some favourite
:53:20. > :53:25.recipes from the Saturday Kitchen archives on Best Bites tomorrow
:53:25. > :53:33.morning at 10.00am on BBC Two. That smells amazing from here.
:53:33. > :53:39.It is so simple. This is the granita. It is the shaved Bramley
:53:39. > :53:43.apple juice and it gives amazing acidity to go with the caramelised
:53:43. > :53:46.finish. So, tell us what that is again?
:53:46. > :53:56.That is baked Bramley apple with spiced custard and apple granita.
:53:56. > :53:56.
:53:56. > :54:00.How good does that look. I know you will say that this is
:54:00. > :54:04.going to taste good. going to taste good.
:54:04. > :54:11.The spoons are ready. I am going to attach them to my
:54:11. > :54:15.hands. Tell us what you think? They are
:54:15. > :54:20.flavours that people would not normally use, the pine in the
:54:20. > :54:24.custard. People would normally use vanilla, but it is a very, very
:54:24. > :54:31.simple dish. Very. Chefs are not so well-known
:54:31. > :54:39.for doing puddings. So I wanted to do something simple and classical,
:54:39. > :54:45.with the winter feeling about it. You feel comforted with it. It is
:54:45. > :54:51.with the apple and the granita, the sour and the sweet. It is fantastic.
:54:51. > :54:59.Now, let's go back to Bath to see what Susy has chosen to go with
:54:59. > :55:06.Sat's sensational pudding. Sat, being in Somerset, your baked
:55:06. > :55:11.apple put me in the mood for cider. If you pick a sweet version like
:55:11. > :55:18.this one from Henry Weston, you feel like you are in an orchard,
:55:18. > :55:22.but with the sweetness and the raisins, I reckon that a lucious
:55:22. > :55:30.desert wine pips the cider to the post. So I have chosen Domaine des
:55:30. > :55:35.Forges Coteaux du Layon 2010. It is from France. White wines from
:55:35. > :55:40.the Loire Valley are made from a special grape that makes it perfect
:55:40. > :55:44.for puddings like this. I love that scent. It has peaches, it has
:55:44. > :55:53.grapefruit and of course, it has apples.
:55:53. > :55:58.Oh, this is a wonderfully sweet, ripe, rich wine with an almost
:55:58. > :56:02.syrup texture. That is what we need to match up to the sugar, the
:56:02. > :56:06.butter and the pine custard, but the tang, the succulence on the
:56:06. > :56:12.finish. It is not a heavy wine. That works so well with the apples.
:56:12. > :56:18.Sat, you have made the perfect pudding for this time of year. I
:56:18. > :56:21.have come up with a sweet French gem to match it. Cheers! Everybody
:56:21. > :56:27.is diving in. There is not a lot left of that
:56:27. > :56:32.What do you think of the wine? I am not a fan of desert wine, but this
:56:32. > :56:36.is fantastic. It has a citrus note that picks up
:56:36. > :56:42.so well. It is really nice. This is really good.
:56:42. > :56:48.He is going to be slowing down on the stage tonight! That is for sure.
:56:48. > :56:52.Now, back into the Great British Menu's fish course final. Next it
:56:52. > :57:02.is Colin McGurran's turn to put his food in front of the judges. Have a
:57:02. > :57:07.
:57:07. > :57:09.with purple-potato salad What have you put
:57:09. > :57:12.It's a salad. That's why you can throw loads of components in
:57:12. > :57:16.and every time you take a mouthful, it's like, "Wow!"
:57:16. > :57:23.A lot of flavours on there. That's not my cup of tea.
:57:23. > :57:29.Looks lovely. Thank you. If you can just take care.
:57:29. > :57:33.PRUE: He has certainly used every modern technique you can almost think of.
:57:33. > :57:43.You've got the foams, he's got the crunchy bits, the gel. Just amazing.
:57:43. > :57:43.
:57:43. > :57:47.I'm sitting here with this picture in front of me of what I assumed he cooked before.
:57:47. > :57:51.That looks delicious. I think he's completely overworked this dish.
:57:51. > :57:56.It's got very muddled me.
:57:56. > :57:59.Was perfect. Oh, should crushing sense of disappointment.
:57:59. > :58:02.I don't think the fish, the coreingredient, is very well executed.
:58:02. > :58:06.It is an indifferent piece of fish,- indifferently cooked, under-seasoned,
:58:06. > :58:14.served on a bed of confused, muddled, murky flavours.
:58:14. > :58:16.The final chefs to cook today are Nathan Outlaw, Alan Murchison
:58:16. > :58:19.and Chris Fearon, who is taking a big risk with a brand-new dish.
:58:19. > :58:21.First to cook is two-Michelin-starred Nathan Outlaw,
:58:21. > :58:23.a fish specialist from the Cornish coast.
:58:23. > :58:26.He's cooking pan-fried mackerel served on a cured mackerel roll
:58:26. > :58:36.with a cucumber, horseradish and oyster sauce.
:58:36. > :58:37.
:58:37. > :58:39.A little masterclass in fish cookery. Yes.
:58:39. > :58:43.Then tops it off with a fillet of pan-fried mackerel.
:58:43. > :58:49.OK, brilliant, thank you. Really nice. I hope it's good enough.
:58:49. > :58:58.That looks lovely. Mm. That look BLEEP lovely.
:58:58. > :59:02.Beautiful, fresh piece of fish. Absolutely perfectly cooked, for me.
:59:02. > :59:05.PRUE: Oh, that fish is lovely!
:59:05. > :59:13.As for the roll, I think that is simply divine.
:59:13. > :59:16.This is just essentially a very, very conservative bit of cooking.
:59:16. > :59:25.Nice cooking, not amazing cooking, but certainly not Olympian.
:59:25. > :59:27.For me it's absolutely perfection on the plate,
:59:27. > :59:32.but there's no fireworks.
:59:32. > :59:34.It's not ground-breaking, but it's perfection.
:59:34. > :59:36.An average score for today's favourite.
:59:36. > :59:38.Can Scotland's Michelin-starred Alan Murchison do any better?
:59:38. > :59:48.He's cooking mackerel, too,
:59:48. > :59:50.
:59:50. > :59:52.Alan starts plating up his beetroot meringue,
:59:52. > :59:55.then adds apple, beetroot, beetroot caviar and apple caviar.
:59:55. > :59:57.To finish the dish off, he adds a quenelle of horseradish ice cream
:59:57. > :00:00.and charred fillets of mackerel,
:00:00. > :00:02.which have been marinated in a special soy sauce.
:00:02. > :00:09.Fantastic.
:00:09. > :00:17.Al?
:00:17. > :00:19.I don't want to break into it.
:00:19. > :00:22.I know, it's so beautiful.
:00:22. > :00:24.And I like the blue plates. He's changed the plate, hasn't he?
:00:24. > :00:26.As if it was water just lapping around that.
:00:26. > :00:29.I love the char on the mackerel.
:00:29. > :00:31.It brings out all the flavoursand more. It adds another element.
:00:31. > :00:33.At an Olympic banquet,
:00:33. > :00:36.people would really enjoy the fact of discovering this dish.
:00:36. > :00:40."What's that? Ooh!" There's lot of "ooh" and "ah" to this dish.
:00:40. > :00:42.He has pushed the boundaries.He has been inventive, very creative,
:00:42. > :00:45.but I think it's a classic case of too much.
:00:45. > :00:47.I think it's a shame,
:00:47. > :00:50.I think he's hit the brief. He's hit the nail on the head. It's ground-breaking to look at.
:00:50. > :00:53.There's seriously modern techniques.
:00:53. > :00:55.But, I think it's also gone one step too far.
:00:55. > :00:59.Yes, it's gone too far. It needs to come back a bit.
:00:59. > :01:06.I've eaten enough mackerel for one day!LAUGHTER
:01:06. > :01:10.A good score for Alan. Will last year's winner Chris Fearon be able to match it?
:01:10. > :01:12.He almost wasn't allowed to cook his fish course today,
:01:12. > :01:15.deemed to be his weakest dish by the judges,
:01:15. > :01:21.so he's putting everything on the line with a new idea.
:01:21. > :01:23.Chris is now cooking scallops with braised pig cheeks
:01:23. > :01:28.and textures of carrot.
:01:28. > :01:30.Chris is attempting to push the boundaries by serving his carrots in a variety of ways -
:01:31. > :01:38.the most original being carrot cake.
:01:38. > :01:40.At the crucial stage of cooking his scallops,
:01:40. > :01:42.Chris goes into total meltdown.
:01:42. > :01:44.BLEEP. Steady head, chef.
:01:44. > :01:45.With all eyes on him, he starts building his plate
:01:45. > :01:48.with carrot puree.
:01:48. > :01:52.GREAT BRITISH MENU FKI P232W/02 BRD470889
:01:52. > :02:02..
:02:02. > :02:24.
:02:24. > :02:26.I think it is a more pretty-looking dish than before.
:02:26. > :02:31.We've got a bit of scallop in there, we've got beetroot,
:02:31. > :02:33.which I think is absolutely delicious.
:02:33. > :02:35.It's a massive improvement on his last outing.
:02:35. > :02:37.It shows a little bit more care and attention.
:02:37. > :02:40.There's some nice ideas going on. But, the scallops are slightly overcooked.
:02:40. > :02:43.I think the cheek is a little bit dry.
:02:43. > :02:46.I ate a bit of carrot cake with my rather overcooked scallop
:02:46. > :02:50.and it's delicious. Carrot cake is quite a nice idea.
:02:50. > :03:00.You're absolutely right with thescallop, it's a little bit average.
:03:00. > :03:01.
:03:01. > :03:03.Cooking complete, all the chefs can do now
:03:03. > :03:13.is anxiously await the judges' feedback.
:03:13. > :03:17.
:03:17. > :03:19.Good evening, chefs. ALL: Good evening.
:03:19. > :03:21.How's it been out there?
:03:21. > :03:23.Tough. Chaotic.
:03:23. > :03:26.Obviously, we've eaten some amazing dishes today
:03:26. > :03:29.and some of them were, quite frankly, not so amazing.
:03:29. > :03:34.It's now time to announce the rankings in reverse order. So...
:03:34. > :03:38.In eighth place today...
:03:38. > :03:41...it's...
:03:41. > :03:46...Stephen Terry.
:03:46. > :03:48.In seventh place...
:03:48. > :03:52...Chris Fearon.
:03:52. > :03:56.In sixth place...
:03:56. > :03:58...it's...
:03:58. > :04:01...Colin.
:04:01. > :04:05.So in fifth place...
:04:05. > :04:09...it's...
:04:09. > :04:13...Daniel.
:04:13. > :04:17.So, in fourth place...
:04:18. > :04:19...it's...
:04:19. > :04:23.Nathan. That means Phil,
:04:23. > :04:27.Simon, Alan, congratulations.
:04:27. > :04:37.One of your dishes will be cooked at the Olympic feast. Well done.
:04:37. > :04:42.
:04:42. > :04:42.Right
:04:42. > :04:43.Right it
:04:43. > :04:47.Right it is
:04:47. > :04:53.Right it is time to answer some of your foodie questions. Each caller
:04:53. > :04:58.also helps us to decide what Adam is eating.
:04:58. > :05:04.Who is first on the line? I think it is Katherine from Essex. What is
:05:04. > :05:13.your question for us? I am cooking a goose for Christmas. I need top
:05:13. > :05:20.tips and what should I cook it with? Goose and stuffing? Well,
:05:20. > :05:29.goose is fatty, so you need a berry or tart to -- something tart to
:05:29. > :05:35.cook with it. It could be stuffed with a mince and also cranberries
:05:36. > :05:40.pickled in vinegar. We have done that before. And would you cook the
:05:40. > :05:49.goose slowly? Yes, you want to render the fat away. Cook it for a
:05:49. > :05:52.minimum of two hours. Nice and slow at 120 to 140 degrees. Keep basting
:05:52. > :05:57.it. With will be lovely. And remember the berries. What dish
:05:57. > :06:06.would you like to see at the end of the show, food heaven or food hell?
:06:06. > :06:15.Well, I am torn, I love Coulson saup, -- cauliflower soup, but I
:06:15. > :06:22.also love Adam on the shows. So, food heaven.
:06:22. > :06:28.Raichally, what is your question -- Rachel, what is your question for
:06:28. > :06:34.us? Well, I have a shoulder pork. I would like to know how to cook
:06:34. > :06:41.pulled pork. That is your question, Glynn.
:06:41. > :06:51.nice low oven, 140, some water in the bottom of a pan with root veg.
:06:51. > :06:52.
:06:52. > :06:58.With the meat on it. Cover it. Then take it out after the cooking, it
:06:58. > :07:05.should be lovely and tender. You are looking at about five
:07:05. > :07:13.hours? Yes, nice and slow. So get up early in the morning.
:07:13. > :07:23.may get a couple of more visitors. Remember that water in the tray.
:07:23. > :07:23.
:07:23. > :07:27.I am looking to do lunch at 2.00pm? Lunch at 2.00pm. You could put it
:07:27. > :07:32.on overnight if you are worried. There you go. What dish would you
:07:32. > :07:40.like to see, food heaven or food hell? Definitely, food heaven. My
:07:40. > :07:46.favourite. Charlotte, are you there. How old
:07:46. > :07:56.are you Charlotte? 12 years old! What would you like
:07:56. > :07:56.
:07:56. > :08:02.us to answer for you today? How do you make cookies.
:08:02. > :08:06.Ous Butter and sugar. I use a light brown one. Cream it in the bowl.
:08:06. > :08:13.Add eggs and bicarbonate of soda. Then you can fold in chocolate
:08:13. > :08:19.chips, and pop them in the fridge or spoon them out on a tray or use
:08:19. > :08:27.an ice-cream spoon. Stay on the line, after this, I will send you
:08:27. > :08:32.the recipe. What would you like to see, food heaven or food hell?
:08:32. > :08:38.hymn, food hell. It is Adam, would you like to
:08:38. > :08:46.change your mind? No! Adam will dance for you now for ten seconds
:08:46. > :08:55.if you change your mind! Go on, Adam. Go! I don't normally do this.
:08:55. > :09:04.Charlotte, would you like to change your mind now? No! LAUGHTER! Well,
:09:04. > :09:09.moving on! And that's the gift of dance! Now, the Omelette Challenge.
:09:09. > :09:14.The usual rules apply a three-egg omelette, cooked as fast as you can.
:09:14. > :09:21.Let's put the clocks on the screens please.
:09:21. > :09:31.The usual rules, a three-egg omelette. Are you ready? No! Whoa!
:09:31. > :09:39.
:09:39. > :09:49.You said you were not bothered! not! Three, two, one, go! This is
:09:49. > :10:06.
:10:06. > :10:16.not an omelette! That's not an omelette! What is that? Whoa, what
:10:16. > :10:22.
:10:22. > :10:25.is that?! Glynn, you did it very quick. 23.88 seconds. That puts you
:10:25. > :10:34.in fifth place, but you are not going on the board as you left half
:10:34. > :10:40.of it in the pan. Sat? I'm used to... Sat, I'm going
:10:40. > :10:48.to guilty you that. You did it extremely quick.
:10:48. > :10:57.Really? You did it quicker than all of these guys here, apart from the
:10:57. > :11:01.middle by a second out. Now, Christmas is fast approaching
:11:01. > :11:04.and we'd like you to send us your festive food questions which we'll
:11:04. > :11:07.try and answer in one of our special Christmas shows. Maybe you
:11:07. > :11:10.want some ideas for what to do with your left overs or perhaps you'd
:11:10. > :11:14.like a quick but different sauce to go with the turkey itself? Whatever
:11:14. > :11:16.you need we're here to help! You can find out how to get your
:11:16. > :11:19.questions to us on the website, bbc.co.uk/saturdaykitchen. So get
:11:19. > :11:29.posting and hopefully we can sort you out with a nice recipe for
:11:29. > :11:34.
:11:34. > :11:44.Now, it is Rachel Khoo's Little Paris Kitchen. She is serving om
:11:44. > :11:44.
:11:44. > :12:36.Apology for the loss of subtitles for 54 seconds
:12:36. > :12:46.And then... I've like, only got one socket
:12:46. > :12:54.
:12:55. > :13:04.You want to blend it While that's coming to the boil,
:13:05. > :13:07.
:13:07. > :13:10.To make a quenelle, you have a spoon
:13:10. > :13:13.and then you just rock it back and forth.
:13:13. > :13:15.Like that.
:13:15. > :13:17.Just get a nice shape.
:13:18. > :13:20.You don't have to make perfect dumplings,
:13:20. > :13:22.this is just a good way of portioning it
:13:22. > :13:26.cos you want them roughly the same size so they cook evenly.
:13:26. > :13:28.Drop your dumplings into the soup.
:13:28. > :13:32.They should be ready in less than five minutes.
:13:32. > :13:34.A minute before they're finished, you can throw in the mushrooms.
:13:34. > :13:38.I like my mushrooms when they still have a bit of a bite to them.
:13:39. > :13:42.All you need now is some chopped parsley.
:13:42. > :13:44.The dumplings have risen to the top- so you know they're cooked.
:13:44. > :13:47.They're kind of trying to come out.
:13:47. > :13:49.Crazy!
:13:49. > :13:52.And that is ready to eat.
:13:52. > :13:56.You could serve these quenelles on their own with a bechamel sauce
:13:56. > :13:59.or like the French, with a tomato sauce.
:13:59. > :14:02.Mmm, I love the smell of this -
:14:02. > :14:04.reminds me of my early days in Paris.
:14:04. > :14:09.When I was all on my own! And had no friends!
:14:09. > :14:12.Apart from French guys who were trying to chat me up!
:14:12. > :14:14.Garnish with a bit of parsley on top.
:14:14. > :14:18.A steaming bowl of chicken dumpling soup.
:14:18. > :14:25.Homage to my grandma.
:14:25. > :14:35.This is my light take on the classic quenelle of the Lyon-Alpes region and I love it!
:14:35. > :14:36.
:14:36. > :14:39.Springtime in Paris means socialising,
:14:40. > :14:43.so I'm throwing a little drinks party at my friend's house.
:14:43. > :14:48.In true Parisian style, you always have to serve food as well.
:14:48. > :14:52.But over here, you can't just get away with a bowl of crisps.
:14:52. > :14:55.Each week, Stephane travels three hours from Normandy
:14:55. > :14:58.to set up his oyster stall for the weekend.
:14:58. > :15:01.Bonjour!
:15:01. > :15:03.Bonjour, hello.
:15:03. > :15:06.I'm having a little aperitif tonight with my friends
:15:06. > :15:09.and I want to serve some oysters.
:15:09. > :15:15.OK. So you're the man to come to.
:15:16. > :15:18.I'm going to try the sweeter oysters from the east coast of Normandy.
:15:18. > :15:20.It's important to open them well
:15:20. > :15:23.because the oyster farmer works during three years
:15:23. > :15:26.to get something like that.
:15:26. > :15:29.Three years of work, you want to take care when you open the oysters.
:15:29. > :15:31.Of course, of course.
:15:31. > :15:33.I saw it in your eyes, you love oysters.SHE LAUGHS
:15:33. > :15:39.Very true, I love oysters.
:15:39. > :15:43.At the beginning it's quite salty but at the end it's sweeter.
:15:43. > :15:45.It's what I want to show you. Yeah, it's very good.
:15:45. > :15:49.I think that would be delicious. If you could do one dozen of each.
:15:49. > :15:54.One of each? That'd be great, thank you.
:15:54. > :15:58.We have got another tradition. Yeah. We put one more.
:15:58. > :16:01.Oh, I like that tradition! Yeah? Yeah!
:16:01. > :16:06.One for luck.SHE LAUGHS
:16:06. > :16:10.Merci!
:16:10. > :16:13.Armed with two dozen oysters,
:16:13. > :16:16.I'm off to my friend Benjamin's house to prepare my next recipe.
:16:16. > :16:20.Benjamin may have worked in some of the most talked-about restaurants in France
:16:20. > :16:23.and helps run one of Paris' biggest food fairs,
:16:23. > :16:27.but today he'll be MY sous chef.
:16:27. > :16:32.Parisians love oysters, don't they? Yeah.
:16:32. > :16:35.Parisians love oysters, don't they? Yeah.
:16:35. > :16:36.You can't go wrong with oysters? No.
:16:36. > :16:38.Oyster purists would frown upon eating anything
:16:38. > :16:40.but the oyster itself,
:16:40. > :16:42.but I'm going to make three delicious garnishes
:16:42. > :16:45.to take the edge off swallowing one.
:16:45. > :16:48.My first one is a true classic.
:16:48. > :16:51.I'm going to make a traditional mignonette, which is shallot with red wine vinegar.
:16:52. > :16:55.First, finely dice your shallots.
:16:55. > :16:58.You want it quite fine.
:16:58. > :17:00.Red wine vinegar with my shallot.
:17:00. > :17:03.A couple of tablespoons.
:17:03. > :17:05.I might use a little bit of salt in there.
:17:05. > :17:07.A pinch of sugar with your mignonette.
:17:07. > :17:09.Let it sit for a little while.
:17:09. > :17:11.'Benjamin is shucking my oysters.
:17:11. > :17:13.'You should do this just before your guests arrive
:17:13. > :17:16.'to make sure they remain fresh.'
:17:16. > :17:18.You should seriously be careful with oysters.
:17:18. > :17:21.If it's open, it's... Just fold it like that.
:17:21. > :17:23.It's really important, they have to be alive.
:17:23. > :17:26.Yes. The oyster has to be alive.
:17:26. > :17:30.'The rule is simple, if the oyster is already open, DO NOT eat it!
:17:30. > :17:34.'My second garnish is an apple and Calvados mignonette
:17:34. > :17:37.'and is a tribute to where the oysters come from.'
:17:37. > :17:40.With this little condiment - I was inspired by Normandy
:17:40. > :17:44.because they obviously have a lot of apples.
:17:44. > :17:47.You want to chop it into fine little cubes.
:17:47. > :17:50.You need a tiny bit of Calvados.
:17:50. > :17:54.'But an apple brandy would work just as well.'
:17:54. > :17:57.Some cider vinegar.
:17:57. > :17:59.'Add a pinch of salt and leave to stand
:17:59. > :18:01.'so the apples can soak up the flavour of the Calvados.'
:18:01. > :18:04.Are you done? Yeah! You know what, you could do my watermelon.
:18:04. > :18:07.'My sous chef is helping me out with my third garnish,
:18:07. > :18:09.'which I'm giving an Asian twist.'
:18:09. > :18:12.What are you using with this? Watermelon, cucumber. Yeah.
:18:12. > :18:14.And rice vinegar.
:18:14. > :18:16.That's fine.
:18:16. > :18:19.Oh, my goodness! Your cubes are so much better than my cubes!
:18:19. > :18:23.You could just do my cucumber. All right, the same? Look at him go!
:18:23. > :18:25.Watch those fingers!
:18:25. > :18:28.OK, so put the cucumber in. Go for it.
:18:28. > :18:32.I think the colours look great, don't they? Yeah.
:18:32. > :18:34.'Add two tablespoons of rice vinegar.'
:18:34. > :18:35.OK.
:18:35. > :18:38.I think that's quite good, Yeah. It's perfect. Yeah, cool.actually.
:18:38. > :18:41.Let's put it in our little dishes.
:18:42. > :18:45.'You only need about half a teaspoon of the condiments on each oyster,
:18:45. > :18:48.'as they should enhance not mask the flavour.
:18:48. > :18:51.'Each bowl should be enough for 12 to 15 oysters.'
:18:51. > :18:53.OK.
:18:53. > :18:56.'All we need now are the guests.'
:18:56. > :18:58.DOOR BELL RINGS
:18:58. > :19:01.Hi, how are you? Hey, how you doing?
:19:01. > :19:02.Whoo! Great.
:19:02. > :19:04.A little aperitif. Yes.
:19:04. > :19:05.I'm going to have more.
:19:05. > :19:07.It's really good, like cucumber and rice vinegar with watermelon
:19:07. > :19:10.is just, like, perfect.
:19:10. > :19:20.And from hosting a Parisian party to being a guest at one...
:19:20. > :19:21.
:19:21. > :19:21.Right,
:19:21. > :19:21.Right, it
:19:21. > :19:26.Right, it is
:19:26. > :19:31.Right, it is that time of the show to find out if Adam is facing food
:19:31. > :19:37.heaven or food hell. Food heaven is a lovely collection of seafood.
:19:37. > :19:47.Crab with a bit of lobster. There is lime, ginger and chilli. Or,
:19:47. > :19:51.there is a pile of cauliflower there. Charlotte seemed to like the
:19:52. > :19:55.cauliflower, no amount of dancing would change her mind. Did it work
:19:55. > :20:01.on these two? It did. They have chosen food heaven for you. So,
:20:01. > :20:05.let's loose that out of the way. You have this. We are making crab
:20:06. > :20:10.cakes first of all. These guys can get on and do that.
:20:10. > :20:16.First, I will make a dressing. This First, I will make a dressing. This
:20:16. > :20:22.is done in two parts. We have rice wine vinegar and water
:20:22. > :20:29.in there. Then sugar. That is a lot of sugar? This makes
:20:29. > :20:35.a syrup it take as lot of the heat from the chilli.
:20:35. > :20:43.So the guys are making the crab cakes. A tiny bit of mashed potato.
:20:43. > :20:48.Chilli, lime juice, ginger and chopped coriander there. Then you
:20:48. > :20:53.flour them and breadcrumb there them. This is mango. It has a stone
:20:53. > :20:59.in it that shape. So cutting around it, follow the shape of the mango.
:20:59. > :21:06.The stain is the same shape. Then when you -- the stone is the
:21:06. > :21:12.same shape. When you peel it, you can follow it around.
:21:12. > :21:18.This makes a little sauce to go with this. So there is vanilla. You
:21:18. > :21:22.would not necessarily put vanilla and seafood together, but it works.
:21:22. > :21:31.You believe you. Then you take the mango and throw
:21:31. > :21:35.it in the blender and blitz it. Also add lime juice.
:21:35. > :21:40.Mango disco! Then with the have sauce happening here. The guys are
:21:40. > :21:44.looking good with the crab cake mixture.
:21:44. > :21:49.This is fresh white crab meat. It is just one of the best things in
:21:49. > :21:52.the world. It is my favourite of all of the
:21:52. > :21:58.shellfish. It just is. I think that lobster is
:21:58. > :22:08.great, but I think it is overrated too much. The crab for the price of
:22:08. > :22:22.
:22:22. > :22:32.what you can get it for is Try it and tell me what you think.
:22:32. > :22:33.
:22:33. > :22:39.Do I need a spoon? Also with the vanilla, it make it is look so
:22:39. > :22:44.pretty. See, I'm happy with that! See how
:22:44. > :22:49.simple that was. Next we take the sauce. That is the chilli and
:22:49. > :22:53.everything else. That goes in there. Put the lid on and blend that.
:22:53. > :23:00.Keep blending it and it will change colour and cool down.
:23:00. > :23:09.As it cools down it creates a syrup. Then we take that and place it into
:23:09. > :23:15.a bottle. Next we take the lobster.
:23:15. > :23:19.That is so simp! Yeah, that is it. Now we take the lobster.
:23:19. > :23:29.The guys have done everything else with the crab cakes.
:23:29. > :23:33.
:23:33. > :23:43.Lobster is so much more accessible. The crab takes a bit more effort.
:23:43. > :23:43.
:23:43. > :23:49.You have the strengthth of a bear! A lobster-eating northern bear!
:23:49. > :23:56.you cut the lobster in pieces into nice chunks. Using the claw... How
:23:56. > :24:01.are you doing, guys? The crab balls there? These you can place in the
:24:01. > :24:06.fridge to firm up as well. That is really nice.
:24:06. > :24:11.On a lobster there is one large claw and one small one. See the
:24:11. > :24:21.sizes? Yes. This is like a knife and a fork for
:24:21. > :24:23.
:24:23. > :24:28.the lobster. One holds the stuff, the other rips it.
:24:28. > :24:31.Then all I will do is poach this in a little bit of butter to warm it
:24:31. > :24:40.through. You can explain what has gone in
:24:40. > :24:49.the crab cakes, Glynn. We have mixed the potato and chilli.
:24:49. > :24:55.Thank with the crab and made them into balls and that is in the fryer.
:24:55. > :25:04.Can you pick the frisee, that is frisee lettuce. Use the centre,
:25:04. > :25:10.this is sweeter. The outer leaves are bitter. Then there is lamb's
:25:10. > :25:18.lettuce. And then a tiny bit of watercress which is really nice as
:25:19. > :25:26.well. Then I will lift these out. If you wanted to you can serve it
:25:26. > :25:36.with the chilli jam which is really, really nice. But hopefully over
:25:36. > :25:39.
:25:39. > :25:44.here... We have our nice little lobster here.
:25:45. > :25:54.It is so swift. It is swift with three in the
:25:55. > :26:02.
:26:02. > :26:07.kitchen! Use the dressing and chilli oil in the salad.
:26:07. > :26:12.I forgot, how many are in the cast? It is big, it is like 27.
:26:12. > :26:18.You may have to do some more Yorkshire puddings. There are
:26:18. > :26:24.another six here to take with you. Fantastic. They will finally like
:26:24. > :26:28.me! I think you may have to send Charlotte a ticket. That is the
:26:28. > :26:38.thing. Well, she might bring me
:26:38. > :26:39.
:26:40. > :26:49.cauliflower! That is the mango. Nice and simple and then we add the
:26:49. > :26:56.lobster on it. The colours of the lobster and the mango are lovely to
:26:56. > :27:04.me. Then we grab some salad on there and we put a couple of these
:27:04. > :27:11.on. Lovely. Don't forget the chilli jam that
:27:11. > :27:21.goes with it. This is powerful. And there you
:27:21. > :27:31.have it. My crab cakes with butter- poached lobster, mango dressing and
:27:31. > :27:31.
:27:31. > :27:41.Chile jam. Dive in and tell us what you think of that one? I... Just...
:27:41. > :27:51.Love... You! The mango really works with the seafood.
:27:51. > :27:54.
:27:55. > :27:59.Hymn hymn! -- yum! That is a lovely mixture.
:27:59. > :28:09.To go with this, Susy has chosen a Yali Wetland Sauvignon Blanc 2012
:28:09. > :28:13.
:28:13. > :28:19.from Majestic Wines. It is priced at �5.989.
:28:19. > :28:25.-- �5.99. This is really good.
:28:25. > :28:30.Watermelon is another good one. That makes a great pickle.
:28:30. > :28:35.I think that the mixture of that and the sauce give it is a little
:28:35. > :28:40.bit of a kick. Have that with a little bit of wine.
:28:40. > :28:42.You have rehearsals again tonight. When is it coming out? The 27th we
:28:42. > :28:45.open. Well, that's all from us today on
:28:45. > :28:48.Saturday Kitchen Live. Thanks to Glynn Purnell, Sat Bains and Adam
:28:48. > :28:51.Garcia. Cheers to Susy Atkins for the wine choices. All of today's