:00:28. > :00:35.Good morning. This is Saturday Kitchen Live! Welcome to the show.
:00:36. > :00:42.With me in the studio are two great chefs. The man in the unique
:00:43. > :00:48.position of having the only seafood restaurant in the world of something
:00:49. > :00:56.two Michelin stars, it is Nathan Outlaw. And next to him with his own
:00:57. > :01:01.empire of award-winning restaurants, it is Jose Pizarro. Good morning to
:01:02. > :01:08.you both. Nathan, what are you doing? I am
:01:09. > :01:13.doing a plaice with a lovely anchovy butter over the top.
:01:14. > :01:17.It is simple, but the fresh fish is the key to it. If you can get the
:01:18. > :01:24.plaice whole. It is difficult with the weather.
:01:25. > :01:28.Jose, what are you making for us? I am making hake a la romana, sauteed
:01:29. > :01:32.lentils and jamon iberico, lemon and olive oil mayonnaise.
:01:33. > :01:37.Not forgetting that famous jamon Iberico. So, two fantastic fish
:01:38. > :01:44.dishes to look forward to. And the great line up of foodie films from
:01:45. > :01:51.the BBC archives. We have Rick Stein, and Ching and
:01:52. > :01:55.Ken hom and the great Celebrity MasterChef.
:01:56. > :02:05.And now with us this morning we have with us hosting Tom Voyce, with
:02:06. > :02:11.Kylie Minogue, Will I Am and it is the great Emma Willis! You must be
:02:12. > :02:18.the biggest person on television? ! Well it is busy but fun busy.
:02:19. > :02:26.We are in the first week of The Voice -- The Voice? Yes, we are
:02:27. > :02:33.still in the audition process still. So a few weeks to get until the end.
:02:34. > :02:40.How was Saturday night? Terrifying. It is nice it is ed. Had I been
:02:41. > :02:45.shoved on to the BBC One live, in front of that many people, I would
:02:46. > :02:49.have passed out on air, but that did not happen! Of course today I cook
:02:50. > :02:54.food heaven or food hell for Emma. It is based on your favourite
:02:55. > :02:59.ingredient or nightmare ingredient. Some of our viewers and the chefs
:03:00. > :03:05.decide what you are eating at the end of the show. So food heaven,
:03:06. > :03:09.what would it be? Food heaven is lamb. I am a big favourite of your
:03:10. > :03:12.lamb curry. OK.
:03:13. > :03:19.What about the dreaded food hell? I know you have to, well, there is one
:03:20. > :03:23.seafood chef here, I am not a big fan of fish but I really can't eat
:03:24. > :03:28.duck. I am trying to eat more fish.
:03:29. > :03:35.But why duck? Because it is a duck! It does not make sense. I'm not a
:03:36. > :03:45.veg tearaveg teara ian, is something about a little duck -- vegetarian.
:03:46. > :03:51.But I do like duck-fat roasted potatoes. It is not the meat. It is
:03:52. > :03:56.just it is strong. When I eat it, I have had to eat it at a dinner. I
:03:57. > :04:04.didn't tell them that I didn't like duck. So I pretended it was lamb? !
:04:05. > :04:09.I begged for the mint sauce! So, either lamb or duck with mint sauce
:04:10. > :04:17.for Emma. For food heaven, it is a rack of lamb. Covered with a crust
:04:18. > :04:24.made from herbs, and roasted. Carved and served with dauphinoise potatoes
:04:25. > :04:29.with a simple basil and spinach timbale. We have never had that on
:04:30. > :04:36.the show before. It is only because Brian Turner was on the show. It was
:04:37. > :04:41.invented in 1714 by him! Or there could be food hell, it is honey
:04:42. > :04:50.confit of duck with Puy lentils. It is salted and cooked in duck fat
:04:51. > :04:57.with thyme and rosemary with Puy lentils and pancetta to go with it.
:04:58. > :05:01.I like the pancetta! You have to wait until the end of the show to
:05:02. > :05:06.see which one she gets. If you would like to ask a question, call it
:05:07. > :05:11.number: If you put the questions to us live later on, I will be asking
:05:12. > :05:17.if you think Emma should be facing food heaven or fell efell. So start
:05:18. > :05:23.thinking. Now you said you did not like fish but you are getting it for
:05:24. > :05:29.breakfast. With us at the hobs, the first man on it is the great Nathan
:05:30. > :05:35.Outlaw. What are we going to do with this to tempt Emma to eating fish?
:05:36. > :05:40.Well, this may not help her as it is on the bone, but it is the best way
:05:41. > :05:44.to cook it. Three things, slice the onions. We will do one each. We need
:05:45. > :05:48.to prepare the fish and then make the butter. It is a simple dish to
:05:49. > :05:57.do. There are a lot of onions in here,
:05:58. > :06:01.two? I would serve it with potatoes and stuff. Basically we are making a
:06:02. > :06:10.base for the fish to cook on. You don't have to use onions you can
:06:11. > :06:15.use any vegetables and liquid. I am using a dry cider, a West Country
:06:16. > :06:21.cider. Where do people go wrong with fish?
:06:22. > :06:26.Is it overcooking? The biggest advice is to make sure that it is
:06:27. > :06:31.all prepared in vans. The vegetables, the sauce, before you
:06:32. > :06:35.cook the fish. The problem with the fish it overcooks quickly. Once it
:06:36. > :06:42.is overcooked, there is no going back. It is a point of no return. So
:06:43. > :06:47.once it is prepared, make sure you have time to finish it off. So the
:06:48. > :06:52.onions in there. A few bay leaves. A touch of salt as well. A little bit
:06:53. > :06:56.of pepper. That goes into the oven as it is. 15
:06:57. > :07:05.minutes. Nothing else? No, nothing else. Oh,
:07:06. > :07:18.cider! The clue was this! I was holding it in my hands. You are
:07:19. > :07:24.hiding it from me! You could do this with beer as well.
:07:25. > :07:31.So, how long is that going in for, then? A hot oven at 200 degrees for
:07:32. > :07:38.15 minutes. We have one in here which is already hot.
:07:39. > :07:46.What is next? Nathan in what is next? You always wind me up! You
:07:47. > :07:52.take this out. I know that Emma is not a big fan of fish, so I will
:07:53. > :07:59.fillet this. We will keep the head on for a bit. You may have to stare
:08:00. > :08:03.at it, but don't worry, it is definitely dead. This makes it
:08:04. > :08:06.easier to take the fillets off the bone.
:08:07. > :08:11.What is it like for you, your whole career is based on fish. With the
:08:12. > :08:17.weather as it is, it must be difficult to buy it? Well, I have
:08:18. > :08:23.been lucky as the restaurant's been closed. It makes it easier, but you
:08:24. > :08:30.have to be creative. Using things like preserved fish. Sardines. Salt
:08:31. > :08:37.cod. Salt cod saved my life one year. There was no fish at all! This
:08:38. > :08:42.is because the boats can't get out. Because of the bad weather we have
:08:43. > :08:45.been having. It is very difficult to get out.
:08:46. > :08:49.And with the floods it has been terrible.
:08:50. > :08:53.So, next we need butter and shallots.
:08:54. > :08:56.More onions, you must like onions for this one.
:08:57. > :09:00.Once they are cooked down they are fine.
:09:01. > :09:10.Now if we think that Emma is busy, what about you, you have how many
:09:11. > :09:17.restaurants now? Four. I have Outlaws and the hotel as well
:09:18. > :09:38.and the latest edition is inspired by what Jose does. It is more tapas.
:09:39. > :09:40.It has 14 tables. It is a beautiful place, though.
:09:41. > :09:45.Is that something you want to do more of? This is a personal opinion.
:09:46. > :09:50.I think that fine dining is getting to the point where I don't know if
:09:51. > :09:57.people want it. They want really good food but more casual in a nice
:09:58. > :10:02.environment. But going to a restaurant like yours
:10:03. > :10:08.with the two stars is a treat? Yes, but I really like the casual dining.
:10:09. > :10:18.Now, do you want me to chop up the anchovies? Yes. Emma does not like
:10:19. > :10:27.anchovies. You don't like anchovies? I will try
:10:28. > :10:35.them sclam . Remember if you would like to put your questions to either
:10:36. > :10:40.Nathan or Jose, call us on this number: Right, I I'm going to mix
:10:41. > :10:45.this together. So, I presume you can keep this
:10:46. > :10:50.butter? The nice thing about this, I will show you one we did earlier. If
:10:51. > :10:56.you have lots of butter you can make this up. You can use different
:10:57. > :11:03.herbs. It freezes well? Yes, keep that in the freezer. It works with
:11:04. > :11:07.the steak and the duck leg as well. It is a nice thing to have.
:11:08. > :11:13.I mentioned the restaurants but you have been filming a new series? Yes,
:11:14. > :11:17.me and Valentine have been going around Europe. We have done ten
:11:18. > :11:23.episodes. We are fishing in different locations. We have done
:11:24. > :11:30.two in Spain. Two in Italy. We have done two in France and four in the
:11:31. > :11:34.UK. It is called Hook It, Cook It. It will be out soon. I don't have a
:11:35. > :11:40.date yet, but it is going out all over the world. That is making my a
:11:41. > :11:49.-- me a bit nervous, but it was really good fun. We went to
:11:50. > :11:53.locations. We went to the bask country -- Basque country.
:11:54. > :11:59.It was a really interesting time. Now, how can you tell that this fish
:12:00. > :12:04.is ready? I will show you. On top of the fish where it is the thickest,
:12:05. > :12:11.if it pulls from the bone, you know it is cooked.
:12:12. > :12:14.You have left the roe in? I love that roe. It is for me the nicest
:12:15. > :12:21.part. A lot of chefs take it out but there
:12:22. > :12:26.is so much flavour in there. It is on the head with all of the gel tin
:12:27. > :12:33.it is beautiful. You are really selling this to Emma!
:12:34. > :12:37.It is beautiful. And the onions have caramelised. They have taken in all
:12:38. > :12:43.of the cider. All of the lovely juices from the fish. That is nice.
:12:44. > :12:48.And the butter? That is browned off in the pan. Then we spoon that over
:12:49. > :12:55.the top. Make sure it is melted down. What is nice about it, it
:12:56. > :13:01.rests on the bone. I can't come on to Saturday Kitchen
:13:02. > :13:08.without doing a butter sauce. It is homage to you, James. Precisely.
:13:09. > :13:11.So, what are you calling this, then? This is whole baked plaice, cider
:13:12. > :13:20.onions, tarragon and anchovy butter. It looks fantastic.
:13:21. > :13:25.It looks pretty good. So, when is the restaurant opening again after
:13:26. > :13:32.the break? It re-opens on the 31st of January.
:13:33. > :13:39.Look at that! Amazing! Is this all for me? ! The whole thing? ! And we
:13:40. > :13:43.can't read the next link until you eat it all.
:13:44. > :13:54.I don't know what to do with this! Dive into that. Oh! It reminds me of
:13:55. > :14:03.the fish dish we do in San Sebastien.
:14:04. > :14:11.Don't just eat the onions! I can't believe I'm being force-fed! It is
:14:12. > :14:16.actually quite nice. Thank you very much! Only the best fish chef in the
:14:17. > :14:25.world! What I don't like is strong fish. That isn't nice.
:14:26. > :14:31.Like the anchovies? Well, it is fishy but it is not salmon! Right we
:14:32. > :14:37.need wine to go with this. We are welcoming in a new face to the
:14:38. > :14:43.Saturday Kitchen team. It is Jane park inson. We have sent her to the
:14:44. > :14:49.heart of Buckinghamshire. Let's see what she has chosen to go with
:14:50. > :14:56.Nathan's perfect plaice. Hi, I'm Jane. I am so excited to be paurt of
:14:57. > :15:00.the Saturday Kitchen wine team. I love my wine and food. I normally
:15:01. > :15:05.write about wine in restaurant magazines and for the Wine Gang.
:15:06. > :15:10.Today I am in Aylesbury to find fantastic wines to go with today's
:15:11. > :15:26.dishes. So, it is time to leave the glorious surroundings of the manor
:15:27. > :15:32.and go and hit the shops... Come on! Nathan, your plaice is delicious.
:15:33. > :15:36.This recipe went down a storm when I cooked it last weekend, but what I
:15:37. > :15:40.found that the real flavours to consider when matching a wine to
:15:41. > :15:46.this recipe are the butter and the onions. So you could go for a
:15:47. > :15:52.Sauvignon blank from the Robertson Winery. This is great at pepping up
:15:53. > :15:56.the anchovies, the tarragon and the shallots, but what I am looking for
:15:57. > :16:03.is something to bring the elements of the dish, including the delicious
:16:04. > :16:08.Bury sauce, that, my foodie friends means Chardonnay. So I have chosen
:16:09. > :16:12.this, the Puy de Dome Chardonnay 2012. This comes from a remote
:16:13. > :16:22.region in the heart of France. It is like a funky version of shabbily. If
:16:23. > :16:29.you love shabbily but not the -- Chablis but don't like the price,
:16:30. > :16:33.then this is the wine for you. This gives the dish a richness of
:16:34. > :16:38.flavour. This wine has the best of both worlds. It has a richness to it
:16:39. > :16:45.but lots of fresh apple fruit that is great for the cider and onions
:16:46. > :16:50.and anchovy butter. Come to think of it, what white fish would not like
:16:51. > :16:55.this wine? Faith ap, if you are looking for a white wine to take
:16:56. > :17:00.back to your place, this is the wine for you.
:17:01. > :17:06.It certainly is. What Jane has done is cooked the
:17:07. > :17:13.fish first. That is the most important when choosing the wine.
:17:14. > :17:18.It is a great combination. You and Jane have just made me happy! The
:17:19. > :17:22.combination of flavours is simple, but there is a lot going on there.
:17:23. > :17:29.Happy days. Emma, you don't normally drink
:17:30. > :17:36.wine... I am today! You are forcing me to. No, I don't drink wine, so I
:17:37. > :17:41.don't know about the wine and the food combinations but having eaten
:17:42. > :17:47.that and drunk that, it tastes good together.
:17:48. > :17:57.Coming up, a great recipe for us, what are you doing, Jose? I am doing
:17:58. > :18:04.hake. It is cooked with lentils, spinach,
:18:05. > :18:11.alioli, and jamon Iberico. It sounds good to me. And you can
:18:12. > :18:17.ask our chefs a question if you call this number on: Now let's get our
:18:18. > :18:23.weekly food fix from the brilliant Rick Stein. He is starting a new
:18:24. > :18:29.adventure, travelling around India insearch of the best curries. How
:18:30. > :18:41.does he do it? We get Clapham, he is kicking off today in kag Kuta. Enjoy
:18:42. > :18:45.this one. -- Calcutta.
:18:46. > :18:51.Well, this is where I am cooking the lovely dishes I found in my travels
:18:52. > :18:55.in India. Good morning, Ashok. This is beautiful. It is so full of life.
:18:56. > :19:08.It is a delight. I find it very difficult in a
:19:09. > :19:14.seemingly ancient place to get to grips with the fact that the cities
:19:15. > :19:18.are only 320 years old. Compared to Padstow, that is nothing. The
:19:19. > :19:27.history books tell us before the East India Company came here, led by
:19:28. > :19:39.a Lancastrian called Joe Charnock, this was just a collection of muddy
:19:40. > :19:46.huts lining the banks of the river. I think that this building, the
:19:47. > :19:50.Writer's Building, symbolises the astounding wealth that the East
:19:51. > :19:59.India Company created here. This is a place that housed hundreds, if not
:20:00. > :20:04.thousands of clerks or writers, and cure accountsly, the food here today
:20:05. > :20:10.still reflect what is the office workers ate. I met a man who took me
:20:11. > :20:16.to his favourite place. What is special about this place?
:20:17. > :20:23.This is an age-old institution of Calcutta. This place started in
:20:24. > :20:26.1879. Good Lord.
:20:27. > :20:34.About 80 years back they moved here. The inside has not changed since.
:20:35. > :20:39.It is not very big? Not big at all! You can barely fit in ten people.
:20:40. > :20:45.The thing we come here for is prawn cut let's. This is melt in the
:20:46. > :20:58.mouth. So soft and fried in complete butter. No oil nonsense. In ghee
:20:59. > :21:03.snshgs -- in ghee? No, not in ghee but in butter.
:21:04. > :21:11.Wow, fire away. This is an exercise in how to get the most out of
:21:12. > :21:15.something relatively small. A fresh water prawn, dipped in lime juice.
:21:16. > :21:21.So far it does not set the world on fire. He takes the gut tract from
:21:22. > :21:28.the prawn and splits it open and s. He uses the knife to gently cut
:21:29. > :21:35.the flesh so it tenderises it and it is able to absorb the lime juice.
:21:36. > :21:39.Then it is dipped in batter. He would not tell me what the batter is
:21:40. > :21:47.made from. He said it was a secret, but if it was me, I would make it
:21:48. > :21:54.like the Japanese tempura, that is cornflour, plain flour, baking soda
:21:55. > :22:01.and mixed with ice water and soda water. Then he plunge it is into the
:22:02. > :22:06.butter, so it plumps up, just like a soft pillow! Here it comes.
:22:07. > :22:11.There you are. Fab! I'm looking forward to this. I
:22:12. > :22:17.know you are going to be right. I know that they will be special.
:22:18. > :22:21.Is this mustard sauce? Yes, it packs a punch.
:22:22. > :22:26.I love it. You are right about the butter, it transforms it. Do you
:22:27. > :22:33.mind me asking this question, do you mind using the word "curry"?
:22:34. > :22:41.Apparently it is a British name. I'm so glad you brought this up. Yes,
:22:42. > :22:46.there are names for curries, we call it chol. It means a light curry. I'm
:22:47. > :22:52.sure the regions have their own name for a curry, but curry helps the
:22:53. > :22:57.international audience understand it better, but I don't think it
:22:58. > :23:07.correctly captures the sense of what we eat. I completely agree with you.
:23:08. > :23:12.So, back at the little house on the lagoon, it is time to cook a
:23:13. > :23:16.brilliant prawn curry, I had it at a restaurant in Calcutta. When I
:23:17. > :23:22.tasted it, I thought I must cook that. Gosh, it is hot today, but I
:23:23. > :23:28.love where I'm cooking. I have added mustard oil into this very lovely
:23:29. > :23:36.pan. When you see the amount of mustard that goes into the Bank of
:23:37. > :23:44.England alley cooking, you think it is -- Bengali cooking, you think,
:23:45. > :23:51.you must get used to that. It is not really pungent. It is from the
:23:52. > :23:58.seeds. They have this great, moist but vigorous flavour. It is in all
:23:59. > :24:05.Bengali cooking. It is really important in all Indian cooking to
:24:06. > :24:10.cook your onions for a long time at a moderate heat. They don't burn but
:24:11. > :24:17.they get this lovely brown colour. Then in a blender, grind up a couple
:24:18. > :24:22.of ounces of mustard seeds into a piece. That gives this dish a hot
:24:23. > :24:29.zing. You don't want to blend it too much.
:24:30. > :24:34.It becomes then a puree. You need a bit of correspondentness in there. A
:24:35. > :24:41.business of the mustard husk in there. Good. The onions are almost
:24:42. > :24:47.done. Now turmeric, a teaspoon. Don't overdo it. It can dominate the
:24:48. > :24:52.other flavours. Then coconut milk. This is made fresh here, but at home
:24:53. > :24:59.I would not hesitate to use a tin from the supermarket.
:25:00. > :25:13.Next, of course, the mustard piece. And then next the grated coconut.
:25:14. > :25:18.Use about a teaspoon of salt and stir that in. Now the prawns. While
:25:19. > :25:22.it is cooking I will chop up green chillies. The veksed question of
:25:23. > :25:28.whether or not to leave the seeds in or to take them out, I like spicy
:25:29. > :25:36.but I must say, the problem is I have gotten immune to chilli.
:25:37. > :25:48.It is up to you! For me, for the guys that drink lots of beer and
:25:49. > :25:58.like our prawn vindaloo, leave them in! Well, I definitely don't envy
:25:59. > :26:02.Rick cooking in the heat. He mentioned the importance of
:26:03. > :26:10.peppercorns, they influence cooking all over the world. I want to show
:26:11. > :26:17.you how to make one of my favourites here in the kitchen today, I love to
:26:18. > :26:22.make this at home. It is with Madeira and mushrooms, it is great
:26:23. > :26:31.with steak. So I have the steak here. I have the peppercorns and I
:26:32. > :26:38.am going to crush them. In rehearsals, I made this
:26:39. > :26:46.medium-rare. Emma told me she like it is well done! No, I like medium!
:26:47. > :26:54.It is fine. I will make some bread to go with it. This is like a
:26:55. > :26:59.variation of a brioche. It soaks up the juices from the steak. It is a
:27:00. > :27:03.good way to do it. First of all, congratulations on the new job.
:27:04. > :27:08.Amazing. What was it like getting that phone call? Thank you very
:27:09. > :27:14.much. It was shocking to get the call but very pleasing.
:27:15. > :27:20.And of course The Voice, what does the reality kick in? It kicked in
:27:21. > :27:25.when we started filming, in October. You realise it is so serious for the
:27:26. > :27:30.people taking part. The contestants. It is their dream. You realise they
:27:31. > :27:36.are letting you come along on it. It is open to everybody, so amateurs
:27:37. > :27:41.as well as professionals? Yeah! Last week we had a guy called Leo on. He
:27:42. > :27:46.was in The Streets. He was great.
:27:47. > :27:51.Yeah, he was really good. He had the success, then did not have it. Now
:27:52. > :27:56.he is trying to have it again. Then there are people that have never
:27:57. > :28:04.done a gig in their life turning up. And working with the great Tom
:28:05. > :28:08.Jones? I know, but Kylie Minogue! I was a huge Kylie fan. I even had a
:28:09. > :28:13.perm because of her when I was a teenager. So I was pretty in awe of
:28:14. > :28:20.her. I know that Nathan has a crush on
:28:21. > :28:30.Kylie Minogue, haven't you? Just a little.
:28:31. > :28:36.You like her as well? Well, I did see Kylie's derreriere. In the
:28:37. > :28:41.flesh? Yes. She was doing a video. They used the kitchen as the changes
:28:42. > :28:46.rooms while they were doing the shoot. Nobody told her or me. So I
:28:47. > :28:53.was still in the kitchen but around the back. It was an amazing view! I
:28:54. > :29:02.stayed another hour-and-a-half that night! How long ago was that? A long
:29:03. > :29:06.time ago. 20-odd years ago! Well it still looks really good. Not that I
:29:07. > :29:13.have seen it in the flesh! We need to talk about The Voice! So when are
:29:14. > :29:18.you back live? I think in March. So a couple of months of obviously the
:29:19. > :29:22.battles and then the auditions and the battles and the knock-outs, then
:29:23. > :29:28.we go live. You are getting lots of practise
:29:29. > :29:33.going live. Big Brother... Hear me out. I never watch it in my life. As
:29:34. > :29:39.you were coming on the show, I watched it last night... What is all
:29:40. > :29:44.that about? ! I love how shocked you are! I have never seen anything like
:29:45. > :29:49.it. Of all the series to watch your
:29:50. > :29:54.first ever Big Brother, you watch this one.
:29:55. > :29:59.It is like how to destroy your career on national television. What
:30:00. > :30:09.is all that about? It is an experiment! Do you ever let them
:30:10. > :30:12.out? I would prefer it if you take the cameras out and left them in
:30:13. > :30:19.there. But after 14 years of Big Brother,
:30:20. > :30:24.this is the one you watch! I was shocked that Lionel Blair was voted
:30:25. > :30:28.out. He was the only person I recognised in the house! He has been
:30:29. > :30:34.so good in there. Did you see him come out last night. He did a little
:30:35. > :30:39.trick. He had a hanky and then turned it into a cane. I am really
:30:40. > :30:52.proud of him. I even watched the bit after. The
:30:53. > :30:57.Little Brother thing? The Bit On The Side.
:30:58. > :31:03.He was a guy with incredibly white teeth! It is serious! That is Rylan.
:31:04. > :31:09.He has had them done but he loves them. Had them done? ! I didn't
:31:10. > :31:13.think he was born like that! What is going on here.
:31:14. > :31:16.I don't know, I am just fascinated by that programme.
:31:17. > :31:22.Maybe we should put you in the house? Definitely not. Every year I
:31:23. > :31:27.get a phone call, it is generally from the Big Brother lot and the
:31:28. > :31:32.jungle stuff. No chance. Zero chance. No.
:31:33. > :31:35.Imagine all the new things you could be cooking.
:31:36. > :31:41.No. Even less of a chance now I have seen it. Any way, we are making
:31:42. > :31:43.mashed potatoes here, but I use butter and cream.
:31:44. > :31:52.Good. This is where Jose and I disagree.
:31:53. > :31:55.He puts olive oil in it. I would go butter too.
:31:56. > :32:02.So we mix this together. This is a far cry from your day job that you
:32:03. > :32:09.did for ten years as a model. Yes. How did you get into television?
:32:10. > :32:13.Randomly. I knew being a model, I knew some casting directors. They
:32:14. > :32:18.had had a call from MTV, they were looking for new people. They said to
:32:19. > :32:23.go along and see what happens. So I did. Ten years later I'm now hosting
:32:24. > :32:30.Big Brother, which you have just watched for the first time.
:32:31. > :32:35.I have. I'm still shocked. Your face was a picture when you walked in.
:32:36. > :32:40.I have never seen anything like it. Now we are making the sauce. We are
:32:41. > :32:46.reducing down the liquid. You can serve this as poncey as you want,
:32:47. > :32:51.but the idea is you have the mashed potatoes. You could add the
:32:52. > :32:57.peppercorns into it, but I have put them on the steak. Now I only do
:32:58. > :33:01.this as Nathan is here, you see. That is pretty.
:33:02. > :33:15.The difference between that and a dollop is ?28! And the mushrooms on
:33:16. > :33:20.it as well. So The Voice is back on the screens? We start at 7.00pm.
:33:21. > :33:24.There are some great people. Someone on there that people may recognise
:33:25. > :33:31.from a soap. From a soap? From one of our
:33:32. > :33:38.much-loved soaps in the UK. Lionel Blair is not on it, is he?
:33:39. > :33:43.No. There is an incredible guy in this even's show. He is a little
:33:44. > :33:47.older but he has the moth... He was just breath-taking. He was great.
:33:48. > :33:54.You must watch it, James. I am watching that now.
:33:55. > :34:01.I will never be in them but I don't mind watching them. We have black
:34:02. > :34:07.truffle over the top. That looks delicious.
:34:08. > :34:22.The steak is medium-ish. That is OK. I'm happy to try things. It is huge.
:34:23. > :34:29.Oh, yeah, I can eat that. Am I the pickiest person you have ever had on
:34:30. > :34:36.here? No, you are OK. Happy? Yes. Now this year we have teamed up with
:34:37. > :34:43.the Radio four food programme. Getting behind the best food
:34:44. > :34:48.categoriy, open to anybody who produces pork, beef, chicken or
:34:49. > :34:52.chocolate. Anybody who makes top-quality ingredients with a
:34:53. > :34:56.reasonable price tag. If you want to nominate somebody go to: We are
:34:57. > :35:01.featuring some of the best entries later on in the year. So what are we
:35:02. > :35:10.cooking for Emma at the end of the show? It could be lamb, it is served
:35:11. > :35:16.with herbs and dauphinoise potatoes and spinach. Or food hell. That is
:35:17. > :35:26.the duck. I will salt it and cook it in duck fat with rosemary and honey.
:35:27. > :35:31.Roasted in the oven, served with Puy lentils, bacon and coriander. Some
:35:32. > :35:36.of our viewers get to decide Emma's feat but you have -- fate today but
:35:37. > :35:44.you have to wait until the end of the show to see the results. Now, it
:35:45. > :35:51.is time for Celebrity MasterChef. They have split the groups up into
:35:52. > :35:56.two teams to work in a busy lunch service at a top restaurant.
:35:57. > :36:01.Best of luck. Today the celebrities are being sent
:36:02. > :36:05.out in pairs to experience their first lunch time service in a
:36:06. > :36:24.professional restaurant kitchen. Jo and Janet are heading to Butler's
:36:25. > :36:30.Wharf. They are cooking at La Pont De La Tour. Morning ladies. We are
:36:31. > :36:35.getting you doing the lunch service, so let's get you in the kitchen to
:36:36. > :36:42.start cooking. Right? Great. Service is in three hours' time. Jo
:36:43. > :36:47.and Janet are cooking one dish from the menu.
:36:48. > :36:54.First we crack the egg open. Oh, my God, how fantastic is that?
:36:55. > :37:00.During service, Jo has the delicate starter of cauliflower with poached
:37:01. > :37:08.egg wrapped in wild smoked duck breast, accompanied by watercress
:37:09. > :37:13.and a sea salt grissini. Pick up the duck breast, place the
:37:14. > :37:18.egg inside and the duck over the top. That goes on the side of the
:37:19. > :37:25.dish like that. With a bunch of watercress over the top. And then
:37:26. > :37:31.pour the veloute in. You don't get much soup? It is a light starter.
:37:32. > :37:40.Gosh, that is going to be a tricky one. What have I let myself in for?
:37:41. > :37:46.! You want to brown one side. If you do it on both sides you dry out the
:37:47. > :37:49.fish. Broadcaster, Janet, who has struggled with the presentation of
:37:50. > :38:00.her dishes, will be making the fillet of cod on a ragu of mushrooms
:38:01. > :38:08.and shallots, with Jerusalem artichoke sauce and a potato rosti.
:38:09. > :38:15.A couple of spoonfuls into the rings. Now the veloute on to the
:38:16. > :38:24.dish and the potato on to finish it off.
:38:25. > :38:31.Across town, Heidi and Katie are cooking at Gilgamesh in Camden.
:38:32. > :38:39.They are working under the supervision of head chef, Ian
:38:40. > :38:46.Pengelly. Hello. We are a very big pan Asian
:38:47. > :38:53.restaurant. It will be a fast and intense service. We are cooking to a
:38:54. > :39:01.very high standard. Are you ready? Yes. Are you nervous? Now I am, yes.
:39:02. > :39:08.So the beef goes on. Heidi is making beef. It is a fillet
:39:09. > :39:18.of beef served with chive marsh and a Japanese -- chive mash and a
:39:19. > :39:23.Japanese sauce. OK, the mashed potato. The most
:39:24. > :39:29.important thing is to keep it moving. So it sticks, cook. When it
:39:30. > :39:36.is cooked, it is important to let it rest for ten minutes. Otherwise the
:39:37. > :39:43.juice runs out and it is dry and it will be sent back from the
:39:44. > :39:46.restaurant. Medium-rare. Nice evilly spaced slices. A little sauce on the
:39:47. > :39:53.top. OK with that one? Yep.
:39:54. > :40:00.Good luck. Comedian, Katie, has been put in
:40:01. > :40:12.charge of the chicken and cashew nut stir-fry, cooked in an oyster sauce.
:40:13. > :40:18.The chicken in, then the cashew nuts, chillies, keep it moving, or
:40:19. > :40:38.it will burn. Then add the cornflour to bind it together. OK? That is
:40:39. > :40:47.looking good. Put a lot of fried chips on the top. Happy? Yes.
:40:48. > :40:52.Good girl. Good luck! It's 12.00pm. For Janet and Jo, service is about
:40:53. > :41:00.to start. Oh, somebody has just come in the
:41:01. > :41:15.restaurant! So, the first check-on. A veloute Yes, chef.
:41:16. > :41:21.Plate it up like we showed you earlier. You are dribbling the sauce
:41:22. > :41:27.down the side of it Jo. Don't try to hide it from me. I didn't see that.
:41:28. > :41:32.I don't want that going out into the room. Nothing gets past me. Yes,
:41:33. > :41:39.chef. Good start. Keep it going.
:41:40. > :41:45.So, Janet, two cod. Janet, where are you? We have two cod on order. You
:41:46. > :41:54.need to communicate to make sure what is going on. I'm doing it. We
:41:55. > :42:02.need that dish in eight minutes. Yeah! Yeah! Yeah! What if I don't
:42:03. > :42:08.like it as salty as you do? ! It's my restaurant. I tell you how much
:42:09. > :42:14.salt. Quick as you can. Nice, clean presentation. Don't! Don't! I'll
:42:15. > :42:24.pick it off the plate! You have to hurry up. The mess over the plate
:42:25. > :42:32.will slow you down. Right, service! OK a little messy, a
:42:33. > :42:42.little slow. Let's speed it up. OK? Jovment o. We have orders. We have
:42:43. > :42:48.to get it moving or everyone will be getting hungry. Straight after that,
:42:49. > :42:54.we need the next two eggs in. How long for the first veloute now? 30
:42:55. > :43:00.seconds. Come on! The next table is waiting
:43:01. > :43:05.for their dish as well. Tell them to be patient. They are not here to be
:43:06. > :43:13.patient. They are paying money! Tip it into another one. It is messy. We
:43:14. > :43:20.are not sending it out late and messy. On to the plate. Service!
:43:21. > :43:28.Guys, you are going to go. We need two more straight away. Come on! You
:43:29. > :43:33.can see if Janet takes over the kitchen and if they the experience
:43:34. > :43:42.in 20 minutes or so. Still to come on Saturday Kitchen Live. It is Ken
:43:43. > :43:49.Hom and Ching on a trip to the country of China. They are in a
:43:50. > :43:54.regional market, and cooking a tofu stir-fry. After last week's
:43:55. > :44:09.expulsion of the omelette challenge. We are hoping that these guys do not
:44:10. > :44:14.commit the same fence! That is the Saturday Kitchen omelette challenge
:44:15. > :44:34.coming up live later on. And Wilhelma be facing her food heaven,
:44:35. > :44:39.the Dalai Lama? -- will Emma be facing her food heaven, herb crusted
:44:40. > :44:44.rack of lamb with dauphinoise potatoes and a spinach and basil
:44:45. > :44:50.timbale! Now, cooking next is Jose Pizarro! There is something for you.
:44:51. > :44:55.This is amazing, jamon Iberico. Now, what are we doing? We are
:44:56. > :44:56.cooking hake a la romana, sauteed lentils and jamon iberico, lemon and
:44:57. > :45:12.olive oil mayonnaise. lentils and jamon iberico, lemon
:45:13. > :45:23.Right, what do you want me to do? Tell me about the hake? You don't
:45:24. > :45:26.get so much any more, do we? Well it is getting popular here in the UK. I
:45:27. > :45:32.have to say. But for Spain it is the fish? Yes,
:45:33. > :45:40.it is the fish. My mum always cook hake in this way once a week.
:45:41. > :45:47.So for anyone who has not seen it whole, it looks like a big haddock?
:45:48. > :45:53.Pt It is quite an angry-looking fish. I like the throats. On the
:45:54. > :46:02.hake? In the restaurant it is so popular. The head. Butterflied, and
:46:03. > :46:07.then in the oven with some garlic. Chillies, olive oil and some
:46:08. > :46:13.vinegar. I have that recipe down now. That will be on the menu.
:46:14. > :46:18.I am making the alioli here. Do you put saffron in it or not? No. We add
:46:19. > :46:24.mustard. Look at that. This sounds remind me of my mum. She never used
:46:25. > :46:33.a whisk. Just the fork like that. Like doing the omelette.
:46:34. > :46:42.So what is next? Salt and pepper in the hake like that. Like that. It is
:46:43. > :46:50.straight to the flour. Like that and then straight to the
:46:51. > :46:54.egg. It is called Romana, it means Roman style.
:46:55. > :47:01.You can do it with calamari. Lots of things with that.
:47:02. > :47:05.Now in the fryer for about four minutes.
:47:06. > :47:11.OK. I am nearly there with this. I will
:47:12. > :47:18.add garlic and lemon to it. This traditionally, you make mayonnaise
:47:19. > :47:23.with vegetable oil, that is why it stays white. This almost has a green
:47:24. > :47:34.tinge to it. Lovely. .
:47:35. > :47:40.You eat this, you always do it. So this is not really a tapas, this
:47:41. > :47:44.is a whole dish? People have to understand, in Spain we don't eat
:47:45. > :47:51.only tapas! We have proper restaurants as well, you know that?
:47:52. > :47:56.! This is on the menu from this week.
:47:57. > :48:05.It is lovely, lovely. I like to see the carrots, so don't
:48:06. > :48:10.chop them so small. Just like that.
:48:11. > :48:14.So this is the base for it. Yes, this is the base.
:48:15. > :48:24.Are you using a different type of lentil? I am using Pardena. They
:48:25. > :48:30.have less colour than the Puy lentils. I like them as they are
:48:31. > :48:37.silky. The Puy lentils with darker.
:48:38. > :48:48.They are stunning. They are coming from lar marcha in Spain -- La
:48:49. > :49:07.Mancha. Where is that? To Madrid and to the
:49:08. > :49:12.left. North-west! Spanish food is becoming more accessible in the UK
:49:13. > :49:16.in terms of the ingredients? When I came to London 15 years ago, there
:49:17. > :49:23.was nothing around. Now you can see so many places. Chorizo you can buy,
:49:24. > :49:27.you can buy jamon Iberico in the supermarket. That is great.
:49:28. > :49:32.And also the oils. I think Spain has some of the best produce in the
:49:33. > :49:35.world. And the pork is incredible. You know the pork.
:49:36. > :49:42.I think it is incredible. I have in the restaurant now a piece
:49:43. > :49:47.of shoulder. Talking about the pork, one of my
:49:48. > :49:53.favourites, you mentioned the jamon Iberico. That is the finest ham in
:49:54. > :49:59.the world, but when you go around the markets, in Barcelona you see
:50:00. > :50:03.them hung up. You don't know which one to buy. They look the same but
:50:04. > :50:13.they are different prices. What do you look for? You look for jamon
:50:14. > :50:18.Iberico, 100% acorn. You have to remember that.
:50:19. > :50:25.You will have to write it down. The hake is going to be ready soon.
:50:26. > :50:31.So that mean it is has a diet of only acorns? Yes, they have been
:50:32. > :50:35.eating acorns for the last four months of their life. They are happy
:50:36. > :50:42.animals. Running around and having a good time. A happy life.
:50:43. > :50:49.So you cook this for how long? I would say for the lentils about 25
:50:50. > :50:54.minutes. I am there with that. I have put
:50:55. > :50:59.lots of Lib lemon in it. My mum would cook the lentils for
:51:00. > :51:07.four hours. When my dad came to the restaurant. He tried. He said to me,
:51:08. > :51:12.Jose, I think that the lentils are not that good.
:51:13. > :51:18.The British people love it a little tender, though.
:51:19. > :51:25.So the spinach in, it goes in the last minute? Yes. Some olive oil.
:51:26. > :51:31.This is interesting, a lot of people think of Italian olive oil, but when
:51:32. > :51:38.you try the Spanish olive oil, it is different and also different year on
:51:39. > :51:42.year? Absolutely. It is a juice. Beautiful.
:51:43. > :51:48.Now the hake on top. That is cooked? Yes.
:51:49. > :51:53.Some alioli. Look at the colour. I put some parsley in there, lemon
:51:54. > :51:59.and garlic. Don't go like that.
:52:00. > :52:03.Some jamon Iberico. It must be there.
:52:04. > :52:22.A little more, chef. A little more! There is lots there! So, tell us
:52:23. > :52:24.what that is? We have hake a la romana, sauteed lentils and jamon
:52:25. > :52:34.iberico, lemon and olive oil mayonnaise. That's what it is! And
:52:35. > :52:40.you know this is going to taste very good. What do you think of the ham?
:52:41. > :52:49.It is beautiful. Amazing. Dive into this.
:52:50. > :52:56.It looks stunning. It is so soft. It is a great chunk of meat, the
:52:57. > :53:01.hake, but with the ham it is fantastic. That is amazing.
:53:02. > :53:08.And that style of cooking, in the flour and the eggs, it is found all
:53:09. > :53:13.over the place in the tapas bars Yes. And with the calamari, with the
:53:14. > :53:18.squid rings, it is the same. Happy with that? Yes.
:53:19. > :53:24.Don't give him any. Now, we need wine to go with this.
:53:25. > :53:32.Jane did a great dish with Nathan's, so let's see what she has chosen to
:53:33. > :53:37.go with Jose's heavenly hake. Jose is one of the most charming chefs
:53:38. > :53:44.around, but I know he would have my guts for garters if I didn't choose
:53:45. > :53:52.a Spanish wine to go with his hake. He would be within his ryings. This
:53:53. > :54:05.is a Spanish flamenco. So, looking for a bargain option, I
:54:06. > :54:10.would go for this can -- Melo, it is a fruity red from Waitrose, but I am
:54:11. > :54:16.looking for something a little more fruity and with more freshness. So I
:54:17. > :54:23.am going for this, the Casa Carmela Monastrell from Spain. I popped into
:54:24. > :54:28.Jose's restaurant to try his recipe. When I did, I knew I was looking for
:54:29. > :54:33.a frern, Spanish red. So nothing too oaky. This one is the perfect match
:54:34. > :54:41.from the south-east of Spain. This wine is made from Monastrell. From
:54:42. > :54:46.the south of France. It is a lovely aroma of wood smoke and clover and
:54:47. > :54:52.jam. It is perfect with the lentils and the ham. What I love about the
:54:53. > :54:57.wine it has the earthy richness and the perky freshness because the
:54:58. > :55:03.vineyards are coming from a high altitude. Finally, don't get hung up
:55:04. > :55:07.on the red wine overwhelming the sh but if you are worried, stick it in
:55:08. > :55:12.the fridge for ten minutes, it will make the wine taste frerer. So,
:55:13. > :55:17.Jose, I hope that the wine meets your high standards and you are all
:55:18. > :55:24.enjoying it back in the studio. Cheers! This is a great choice for
:55:25. > :55:29.her first go. This is superb. And what a great idea to chill it.
:55:30. > :55:37.Perfect. She came to the restaurant. I was cooking for her. We had an
:55:38. > :55:46.amazing time. What do you reckon? She definitely
:55:47. > :55:53.understands what is going on. Enjoying that? Yeah! You dive into
:55:54. > :56:01.that, I will enjoy this. Now to Celebrity MasterChef. Earlier we saw
:56:02. > :56:06.how Janet and Jo were doing, let's see if Katie and hide ey can do any
:56:07. > :56:12.better with their lunch service. Take a look at this. Over in Camden,
:56:13. > :56:17.the restaurant is filling up. Heidi, Katie. We have a very busy
:56:18. > :56:25.service today. Are you ready? Yes, chef! Katie, two chicken and chash u
:56:26. > :56:31.nuts straight up. Yes, chef! I have two dishes to do on the first order.
:56:32. > :56:41.I don't want to be too stingy with the vegetables. Mix it. Stir-fry!
:56:42. > :56:55.Stir-fry! Right, I think I have just got to add the crispy bits. Two
:56:56. > :57:02.chicken chash u nuts! OK? Heidi, one beef medium-rare straight away.
:57:03. > :57:13.Heidi's beef dish is also proving popular.
:57:14. > :57:17.Heidi, how long for the passe, please? Three minutes.
:57:18. > :57:22.Come on, Heidi, get those legs moving. Come on. The hardest thing
:57:23. > :57:28.with this, is remembering how people want their meat.
:57:29. > :57:33.How long, Heidi? Just plating up now, chef.
:57:34. > :57:41.They look good. Well done. Three more.
:57:42. > :57:44.Let's go. Service! You have the three chicken? Three to come, then
:57:45. > :57:52.one to follow. Give me that. That is no good.
:57:53. > :58:07.Katie, no good. Too thick. It is like glue. Shall I start again.
:58:08. > :58:18.Right. OK. I am four s now. -- I am four chickens behind now.
:58:19. > :58:37.Katie, one without Chile. OK. One without. , chef.
:58:38. > :58:42.What have you done wrong? I will never complain at home when cooking
:58:43. > :58:49.for friends again. I seem to have caused a fire! Heidi has caused a
:58:50. > :58:55.fire! Heidi is also up against it. Clearing a back-log of orders.
:58:56. > :58:58.Heidi, you have to speed up. The customers are going to start
:58:59. > :59:03.complaining. Yes, chef. I don't want to shout at you, Heidi.
:59:04. > :59:16.How long? They are not hot. Get the grill up. Who turned it down? Keep
:59:17. > :59:19.it up high, yes. Table 63 has sent this back, they say it is a little
:59:20. > :59:23.dry. Shall I make another one for them?
:59:24. > :59:29.Make another one. Over at Tower Bridge, the service is
:59:30. > :59:38.drawing to a close. The final order of the day, two
:59:39. > :59:44.veloute, Jo, make it perfect. I don't know if I like that egg. How
:59:45. > :59:49.long on the egg? It is nearly there. Come on, the rest of the table is
:59:50. > :59:57.ready to go. We are waiting for you now. It is nearly there.
:59:58. > :00:02.Really nice and cleanly presented. You have done really well today.
:00:03. > :00:08.Good job. You've improved. Thank you, chef. It is great. I love it. I
:00:09. > :00:13.think I may get myself a job in the kitchen! Janet, the last ones of the
:00:14. > :00:19.day. Get them perfect. Show us what you have learned, OK. Much more
:00:20. > :00:24.tidy. A massive difference from the first
:00:25. > :00:44.ones you plated up. Can you see the difference? Yeah. Service, please.
:00:45. > :00:51.Normally it is a smoother operation, but I can't blame them. It is the
:00:52. > :00:57.first time they have been in that situation. Jo started off shaky but
:00:58. > :01:01.she was learning as she went on. You could see she cared. She got the
:01:02. > :01:07.presentation part well. She got there in the end. Janet, a bit of a
:01:08. > :01:12.lively one. Everyone knows that. A bit of a big mouth at the start of
:01:13. > :01:16.service. As the service got busier, she got more quiet. That was
:01:17. > :01:25.interesting to see. The presentation really bad to start with. In the
:01:26. > :01:30.end, its was looking really good. I am happy. Back in Camden, the
:01:31. > :01:35.service is coming to an end but the customers are not happy.
:01:36. > :01:40.I sent the beef dish back. I am still waiting for another to arrive.
:01:41. > :01:47.It has been about 15 minutes. Heidi, did you hear that? The
:01:48. > :01:51.customer is waiting. The customer is paying good money for it, Heidi.
:01:52. > :01:55.Yes, chef. That looks nice and juicy. It does
:01:56. > :02:01.not look dry. Heidi, desperate for a beef. How is
:02:02. > :02:10.it cooked? Medium, chef. Very good. Katie, the last order.
:02:11. > :02:25.Two chicken chash u nut. Yes, chef. Katie, how long to the passe? Three
:02:26. > :02:40.seconds, chef -- kashew nut. What do you think? Well they came
:02:41. > :02:45.from the same pot. It is never easy going into a professional kitchen. I
:02:46. > :02:51.put them on the two most difficult sections. Considering, they did OK.
:02:52. > :02:56.Heidi, her food was immaculate. She is a neat person. All plates were
:02:57. > :02:59.really well presented. Unfortunately, she was slow. In a
:03:00. > :03:02.small restaurant she would be perfect, but for a high cover
:03:03. > :03:07.restaurant like this, she would be outside crying, for sure. The way
:03:08. > :03:14.that Katie impressed me was she got the orders on. She did not fluster.
:03:15. > :03:18.She kept going. Even when she made mistakes she tried again. Her
:03:19. > :03:26.commitment impressed me, very much. She is tough, Katie.
:03:27. > :03:31.There will be more from celebrity mather chef on next week's show. One
:03:32. > :03:35.of the competitors will leave the competition, it is like Big Brother.
:03:36. > :03:40.Right it is time to answer some of your questions. Each caller helps to
:03:41. > :03:46.decide what Emma is eating at the end of the show. First on the line
:03:47. > :03:51.it is David from Torquay. What is your question for us? I have taken
:03:52. > :03:57.up fly-fishing. I have caught rainbow trout. I would like ideas on
:03:58. > :04:08.how to cook them. Nathan? You can cook them whole or
:04:09. > :04:18.with the fill ets but take the fillets off and mix it with
:04:19. > :04:24.seasoning after you have skinned it, cho up the meat fillets and make a
:04:25. > :04:28.little burger of it. Trout burger, good luck with that
:04:29. > :04:32.one. What dish would you like to see at the end of the show? I'm afraid
:04:33. > :04:42.it is hell. Oh! Jacqueline from Portugal! What
:04:43. > :04:48.question would you like to ask us? Our traditional dish is salt cod. I
:04:49. > :04:54.have never been able to master it. So, Jose, how would you do it? I can
:04:55. > :05:00.do that. You can do it the same as the hake. Cut it in small pieces,
:05:01. > :05:07.put it in the flour, the egg, the fryer. Or put the fillet in the oven
:05:08. > :05:11.with olive oil for ten or eight minutes depending on how thick it
:05:12. > :05:14.is. And serve it with a lovely tomato sauce and capers. It is
:05:15. > :05:20.yummy. This is softened? Salt cod is dried.
:05:21. > :05:25.You soften it in the water, then cook it like that.
:05:26. > :05:30.It is believable. There you go, two ways of doing it.
:05:31. > :05:34.Now, what dish would you like to see at the end of the show? I'm afraid
:05:35. > :05:40.it is hell. Oh! It is not looking good.
:05:41. > :05:44.Nicky from Preston, are you there? Hi.
:05:45. > :05:49.What is your question? I love chicken kiev. I would like a dish to
:05:50. > :05:55.cook myself. How old are you? 14.
:05:56. > :06:00.I will try to do it next week for you, but basically it is a chicken
:06:01. > :06:06.breast. Take the butter, parsley, garlic, mix it with softened butter,
:06:07. > :06:24.not melted. Put it in a piping bag. Make an inCraigs in the chicken
:06:25. > :06:40.breast -- make an incission -- insition in chicken and put the
:06:41. > :06:45.butter in. Then at egg it and put it in breadcrumbs and put it in the
:06:46. > :06:54.fryer for about 20 minutes. And what would you like to see at the end of
:06:55. > :07:00.the show, food heaven or food hell? Food heaven.
:07:01. > :07:08.Yay! Now, Liz, in Spain. We are all over the place today. What question
:07:09. > :07:12.do you have? I would like to cook a whole pig.
:07:13. > :07:18.Jose. The pig in the oven, the whole animal. Put fat on the top.
:07:19. > :07:24.Depending on the timing, pu the bay leaf in the bottom. Cook it for
:07:25. > :07:28.about two hours. Keep basting it all the time.
:07:29. > :07:38.What temperature? In the beginning about 140. Then to make the skin
:07:39. > :07:44.crispy add it to then about 180 but in the last minute. Or cut small
:07:45. > :07:49.pieces, fry them and that is also amazing. Salt and pepper, heaven.
:07:50. > :07:57.There you go. What dish would you like to see, food heaven or food
:07:58. > :08:04.hell? Oh, food heaven, please. Or Cornwall. What would you like to
:08:05. > :08:09.ask us? I have in the freezer a sea bream. I am thinking of baking it in
:08:10. > :08:20.the salt crust. Do I stuff the cavity with the lemon or does the
:08:21. > :08:24.steam interfere? Over to you, Nathan. I would not worry about
:08:25. > :08:31.things in the cavity. There is moisture coming from the fish. Just
:08:32. > :08:36.make sure that the fish is defrosted. The herbs in the middle
:08:37. > :08:43.does not affect the salt crust. When you have finished cooking it, take
:08:44. > :08:51.it from the oven and then put some pastis on the top and light it. It
:08:52. > :08:57.adds a really lovely aroma to it. And what dish would you like to see
:08:58. > :09:02.at the end of the show? The duck, please.
:09:03. > :09:07.Oh! Right it is time for the omelette challenge. Usual rules
:09:08. > :09:24.apply, a three-egg omelette cooked as fast as you can. Three, two, one,
:09:25. > :09:37.go! As you can see, Nathan does not cook eggs very often!
:09:38. > :09:45.Too much time playing with... Be careful with that bit.
:09:46. > :09:50.Look at that. That is rustic. It is always nice to
:09:51. > :09:58.have texture. A bit of butter? I have been told in
:09:59. > :10:07.my head it looks awful. You have not even tasted it! Right, this one.
:10:08. > :10:16.Yes... Nathan, do you think you were quicker than the time already on the
:10:17. > :10:22.board of 18.le 8 seconds? -- 18. 88 seconds? Never, that was a fluke.
:10:23. > :10:38.No, you can take that back to Cornwall with you.
:10:39. > :10:42.Hosy, before on the board you were 32.00. You were quicker. A lot
:10:43. > :10:53.quicker. You did it in 23.12 seconds. That
:10:54. > :10:55.puts you there. Right next to Michael.
:10:56. > :10:59.Nice people. That will be on eBay tonight. I know
:11:00. > :11:02.him. So, will Emma get herb crusted rack
:11:03. > :11:05.of lamb with dauphinoise potatoes and a spinach and basil timbale? Or
:11:06. > :11:08.the dreaded food hell? The honey confit of duck with Puy lentils? Our
:11:09. > :11:14.chefs will make that choices. That will be decided whilst she watches a
:11:15. > :11:21.trip to China with Ken Hom and Ching. They start off their visit in
:11:22. > :11:30.a spice market in search of a tongue-numbing pepper. Enjoy this
:11:31. > :11:43.one. This time we are in one of the
:11:44. > :11:48.fastest growing cities in the world, Chungdu. In the interior of the
:11:49. > :11:54.country, it has been an isolated place. Free from Western influences,
:11:55. > :12:01.it remains the most free of China's cities. Nearly 1,000 miles from
:12:02. > :12:06.Beijing. Deep in the heartland, chvment r Chengdu is known as one of
:12:07. > :12:11.the culinary capitals of China. The food here is the hottest in China.
:12:12. > :12:21.And increasingly famous all over the world, for its fiery flavours.
:12:22. > :12:24.We have come to the spice market, to explore the explosive tastes that
:12:25. > :12:29.makes the food here so unique. This place is like the core, the
:12:30. > :12:36.heart. It is like the mother ship of spices for the Sichuan food.
:12:37. > :12:42.The people here are obsessed with chillies. Claiming they have a
:12:43. > :12:47.medical property. Helping to drive out the cold, wet climate.
:12:48. > :12:50.You really feel like trying all of them. Some of them I have never seen
:12:51. > :12:55.before. I hope they are right. It really is
:12:56. > :13:01.damp here. Even the seeds of the chilli, which
:13:02. > :13:07.we avoid in the West are sold as a garnish.
:13:08. > :13:13.So it is dry toasted. You would think that the assault on the taste
:13:14. > :13:19.buds would be unbearable, but it is not all about chillies.
:13:20. > :13:26.So big, where do you start? ! There is a second key ingredient that
:13:27. > :13:31.define the Sichuan food. This innocent looking husk from the berry
:13:32. > :13:36.of the ash bush, it is called the Sichuan pepper. It creates a numbing
:13:37. > :13:41.sensation that balances the heat of the chilli in the food. It
:13:42. > :13:46.stimulates the taste buds, unleashing an explosion of flavours.
:13:47. > :13:49.I am terrified of trying it, I don't know why. I have cooked with it so
:13:50. > :13:58.many times. Wow! Oh, my God! It is really
:13:59. > :14:02.strong. Really numbing heat. Much stronger than what we have in the
:14:03. > :14:07.UK. It is these local flavours that I
:14:08. > :14:10.have come here to cook with and master.
:14:11. > :14:14.I have not been here for almost 24 years. Now I realise how much I miss
:14:15. > :14:19.this fragrance. There are not many places in the
:14:20. > :14:27.world where cooking is so dominated by just a few key spices.
:14:28. > :14:32.We want to begin our exploration of the fascinating complex flavours,
:14:33. > :14:37.where some of the most authentic food can be found. Here in the
:14:38. > :14:40.ramshackle restaurants, hidden in the Alice and the back streets of
:14:41. > :14:47.the city. To help us track down one of the best, we have enlisted some
:14:48. > :14:54.help. Jenny is a food writer, raised in Canada but born in Chengdu. She
:14:55. > :14:59.is taking us to a part of the old city, due for re-development.
:15:00. > :15:04.This is the famous restaurant here. It started off with a couple of
:15:05. > :15:09.tables, but as the popularity grew, more and more tables were added. As
:15:10. > :15:13.you see it is spilling out on to the streets.
:15:14. > :15:17.Called Fly Restaurants, apparently because of the rough and ready
:15:18. > :15:21.approach to hygiene, these places have always been the soul of the
:15:22. > :15:34.food culture here. Wow! Wouldn't it be fun to cook in
:15:35. > :15:38.this kitchen? It is chaos! There is chilli bean piece. Garlic and
:15:39. > :15:42.ginger. Lots of flavours.
:15:43. > :15:46.And listen to the roar of the wok. How intense it is.
:15:47. > :15:52.Yes. I am desperate to cook with all of these amazing spices, but first I
:15:53. > :15:57.want to taste how the chefs combine chilli and the Sichuan pepper, to
:15:58. > :16:04.create the numbing heat. For all of the dishes you won't get
:16:05. > :16:11.a strong sensation of strong or mild but then you start to feel it more.
:16:12. > :16:15.You feel it on the tongue and on the lips.
:16:16. > :16:20.My mouth is on fire. One of the most famous local dishes is a classic
:16:21. > :16:25.made with tofu and usually ground beef or pork, but here it has a
:16:26. > :16:36.surprising alternative ingredient. They are tricking you by putting in
:16:37. > :16:40.pig brain. Pig brain? ! Despite my dad keeping pigs when I lived in
:16:41. > :16:50.Taiwan, I never developed a love of pig brains. This is a first for me.
:16:51. > :17:09.Think of it as tofu. OK... It is really creamy. It
:17:10. > :17:16.reminds me of foi gras. I think that I will stick to the tofu. I love
:17:17. > :17:23.this dish without the pig brains but I really want to test out my dish
:17:24. > :17:31.with the chefs here. Like many Sichuan recipes, garlic, ginger,
:17:32. > :17:38.chilli bean piece and a pinch of the Sichuan helper, are all exploded in
:17:39. > :17:42.the hot oil. Like moths of the dishes we cook in our travels, they
:17:43. > :17:49.are easy dishes to do at home, but it is unnerving to have such an
:17:50. > :17:57.expert audience. Especially as I'm adapting the house special. Swapping
:17:58. > :18:04.the pig's brains for beans and bamboo. Now, in with my beans, in
:18:05. > :18:11.with the bamboo shoots. I will season with some soy. In with the
:18:12. > :18:17.tofu. That looks beautiful. #7 Thank you.
:18:18. > :18:23.You can get ground Sichuan flower pepper in Chinese supermarkets in
:18:24. > :18:31.the UK or online. And don't be afraid to experiment with the
:18:32. > :18:39.ingredients to get the balance just right.
:18:40. > :18:46.Beautiful. Very good? And we look forward to
:18:47. > :18:53.more from Ken and Ching's fascinating journey around China on
:18:54. > :18:58.next week's show. It is time to find out if Emma is eating food heaven or
:18:59. > :19:00.food hell. Food heaven is the herb crusted rack of lamb with
:19:01. > :19:07.dauphinoise potatoes and a spinach and basil timbale with Or of course
:19:08. > :19:15.it could be the duck. Duck legs for this one. Salted, a classic duck
:19:16. > :19:20.confit cooked with lentils and some sherry vinegar to finish it off. The
:19:21. > :19:28.viewers at home were undecided. So it was down to these guys to decide
:19:29. > :19:31.which one you would get. You look terrified.
:19:32. > :19:35.Both of them are. They have chosen the duck! So we lose this out of the
:19:36. > :19:39.way. That is the lamb. Now we have the
:19:40. > :19:45.duck. Now a classic duck confit. We start
:19:46. > :19:50.off with the end. We start off by putting the finished article in the
:19:51. > :19:54.oven. So this is what we are about to make. These are the legs. They
:19:55. > :19:58.have been cooked in duck fat gently for about an hour and 15 minutes.
:19:59. > :20:03.OK. We are going to take the bone out.
:20:04. > :20:09.These are wonderful duck confit legs. I will show you how to make
:20:10. > :20:18.them in a second. So take these out. Drain off the fat and then we will
:20:19. > :20:25.grab some honey. Honey over the top. Just a touch.
:20:26. > :20:29.Just a little bit! All of it. So a hot oven for this. This is the end
:20:30. > :20:34.part of the cooking, but the beginning starts with the duck legs.
:20:35. > :20:41.Now what we have to do is weigh the duck legs. So it is 15 grams of salt
:20:42. > :20:45.per kilo. That is what we are looking for. Not that you are ever
:20:46. > :20:54.going to make them again. I know! So a little bit of garlic,
:20:55. > :21:08.rosemary and thyme. This is the dish I learned how to do in France. The
:21:09. > :21:16.recipe has not changed. You would add the salt, rosemary over the top,
:21:17. > :21:21.a little more garlic. We leave that in the fridge for 24 hours. It is
:21:22. > :21:29.important as the texture changes slightly and the meat darkens down.
:21:30. > :21:38.So you are salting in. Then wash off the salt. The guys are chopping the
:21:39. > :21:45.veg to go with it. I feel like I do in school! Now we
:21:46. > :21:50.get the duck fat. This is popular. The goose fat or duck fat. This is
:21:51. > :21:56.the confit side of it. Place the legs in there and gently cook it for
:21:57. > :22:01.about an hour-and-a-half and then you end up with what we have put in
:22:02. > :22:05.the oven. OK.
:22:06. > :22:10.You can even buy these made in the supermarket in a tin, but you are
:22:11. > :22:18.not going to buy them either. It is that look on your face. I have
:22:19. > :22:25.not seen that look on a guest's face since Bill Oddie came on the show.
:22:26. > :22:33.We cooked him mallard. He had the same look you are giving me now.
:22:34. > :22:40.Maybe my look is similar to the look on your face when you said you
:22:41. > :22:45.watched Big Brother last night? No, that was more of a shock.
:22:46. > :22:57.Now, with have the lentils. I like lentils.
:22:58. > :23:03.We start off with butter. The key to this is to make sure that
:23:04. > :23:10.they are the same size. That is the idea to this one. Now you said we
:23:11. > :23:16.should be watching The Voice to see this guy tonight. Does that give the
:23:17. > :23:22.game away? No, I can't tell you. That would give the game away, but
:23:23. > :23:25.his name is Bob. He is just incredible.
:23:26. > :23:34.How old is he? Can't you say that bit? I think he was in his 50s. Late
:23:35. > :23:40.50s. OK. Now ideally we would put bacon
:23:41. > :23:44.in but we don't have any unless we have some in the fridge here.
:23:45. > :23:50.Maybe a little bit of bacon in the bottom. I know we have hake. Bake
:23:51. > :23:56.op. We are about to get bacon! The crew has had it all for breakfast!
:23:57. > :24:02.Ideally, you would put bacon in there.
:24:03. > :24:05.What's that? That? That in the shot glass.
:24:06. > :24:13.I thought you would be interested in that. That is vinegar.
:24:14. > :24:23.Now, you would add bacon to this normally.
:24:24. > :24:29.Come on, bring it in! It looks lovely.
:24:30. > :24:35.I will stick with the wine. That is going in. This is proper beef stock.
:24:36. > :24:42.Or duck stock. Now with the lentils. These are the
:24:43. > :24:50.Puy lentils. You can buy them in a tin but it is better like this. They
:24:51. > :24:55.go in. Fantastic. Amazing in soups. A different type to the ones that
:24:56. > :25:01.Jose used. Slightly different in taste, but bring this to the boil.
:25:02. > :25:12.Cook it for about 20 or 30 minutes. You have this. Funny enough, this
:25:13. > :25:17.one has bacon in it. Now with we use this. This is sherry vinegar.
:25:18. > :25:24.Oh, that smells nice. I think this is the key to this.
:25:25. > :25:29.A bit of acidity in there. If you can base the duck in the oven with a
:25:30. > :25:34.spoon. I will finish this off with butter and salt and pepper for this
:25:35. > :25:41.one. So how long does The Voice go on
:25:42. > :25:45.for? It finishes at the end of March.
:25:46. > :25:52.So not too big a run, then? A few months.
:25:53. > :25:56.Then what next? You are back in the Big Brother thing? Yes, that
:25:57. > :26:03.finishes in a week-and-a-half. Then The Voice. Then Big Brother starts
:26:04. > :26:23.again in June. You could watch the whole series! Yay! Yeah... No! Now,
:26:24. > :26:29.coriander in. Salt, black pepper. How is the duck? Good, chef.
:26:30. > :26:35.Take it out and put it on the stove. The secret is not to boil the duck
:26:36. > :26:46.legs, there. Look at that. Now look at that! A bit of black pepper. Then
:26:47. > :26:55.grab a spoon. Season these afterwards. The lentils and beans
:26:56. > :27:02.season them after you cook them. You are going to love it.
:27:03. > :27:07.Am I? And the key to this dish, really is the way you cook the duck.
:27:08. > :27:14.It is cooked in the duck fat. So it is really... Ducky? ! Yes. But
:27:15. > :27:23.there is nothing better than when it is cooked in its own fat. See? Look
:27:24. > :27:25.at that. Don't do anything with it. Just that.
:27:26. > :27:33.It does look good. OK, well, you are going to try it.
:27:34. > :27:39.Have you got any mint sauce! ! Look, if I have to watch an
:27:40. > :27:43.hour-and-a-half of Big Brother, you have to try this for a minute. Dive
:27:44. > :27:51.in. Do you cut it like normal? Yes.
:27:52. > :28:07.Oh, it is very tender. How soft is that? Right to go with this, Jane
:28:08. > :28:11.has chosen... You this... It is Palataia Pinot Noir 2012.
:28:12. > :28:14.Look at the face. It is really, really nice. It is
:28:15. > :28:18.delicious. It is. It is the way it is cooked in
:28:19. > :28:24.the fat. It just melts in the mouth.
:28:25. > :28:32.In France they serve it like that, roasted. Or take the cold duck and
:28:33. > :28:40.mix it with the fat and add it on to toast. That is all from Saturday
:28:41. > :28:44.Kitchen Live. Thank you very much to Nathan, Jose Pizarro and Emma
:28:45. > :28:53.Willis. Remember all of the recipes are on the website. Go to
:28:54. > :28:58.BBC.co.uk/Saturday kitchen. We are back at the same time next week with
:28:59. > :29:01.even better chefs! Only joking. Enjoy the rest of your weekend.
:29:02. > :29:02.Goodbye for now!