Browse content similar to 18/06/2011. Check below for episodes and series from the same categories and more!
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Good morning. Stay right where you are and enjoy 90 minutes of world | :00:07. | :00:11. | |
class food cooked right in front of your eyes. This is Saturday Kitchen | :00:11. | :00:21. | |
:00:21. | :00:35. | ||
Live! Welcome to the show. Cooking live with me in the studio are two | :00:35. | :00:38. | |
formidable chefs. First, the woman who has put Eastern Mediterranean | :00:38. | :00:41. | |
food firmly on the culinary map with her best-selling books but | :00:41. | :00:46. | |
more recently her brand new London restaurant, Quince. It's the blonde | :00:46. | :00:52. | |
bombshell, Silvena Rowe. Next to her is a chef who's helping | :00:52. | :00:55. | |
maintain Ludlow as a gourmet hot spot with the shiny Michelin star | :00:55. | :00:59. | |
he hangs above the door of his restaurant, La Becasse. Making a | :00:59. | :01:03. | |
welcome return to the show, it's Will Holland. Good morning to you | :01:03. | :01:12. | |
both. So, Silvena you are kicking off the show, what are you cooking | :01:13. | :01:19. | |
for us? It is blueberry and chili molasses glazed belly of pork. And | :01:19. | :01:25. | |
a salad that is prepared with feta and yoghurt and cumin. | :01:25. | :01:30. | |
It sounds great to me. Slowly cooked? Slowly cooked then a | :01:30. | :01:37. | |
flash grill all in the oven. Will? I'm taking a gamble, I'm | :01:37. | :01:40. | |
going to have a go at sweet red wine souffle. | :01:40. | :01:50. | |
:01:50. | :01:50. | ||
A big gamble xap We are serving that with summer berries, creme | :01:50. | :01:58. | |
fraiche and mint. Very few ingredients. Easy to do at home! | :01:58. | :02:01. | |
Two very different dishes to look forward to and we've also got a | :02:01. | :02:05. | |
great line up of foodie films from the BBC archive. There's Rick Stein, | :02:05. | :02:08. | |
Anjum Annand and, Nigel Slater and the great, Mr. Keith Floyd. Now, | :02:08. | :02:11. | |
our special guest today has one of the most recognisable faces in the | :02:11. | :02:14. | |
world having graced the front cover of nearly every fashion magazine | :02:14. | :02:17. | |
from Elle to Vogue. But more impressive than that, she's also a | :02:17. | :02:27. | |
:02:27. | :02:27. | ||
massive petrolhead! And a massive friend of mine it is Jodie Kidd. We | :02:27. | :02:30. | |
have been trying to get you on the show for ages, but something has | :02:30. | :02:37. | |
been keeping you busy? Yes, I'm pregnant! So, I'm very excited. My | :02:37. | :02:40. | |
mouth has been watering, telling me about the food. | :02:40. | :02:44. | |
Due in September. So, we are cooking for two. | :02:44. | :02:48. | |
Yes. At the end of the show, I am | :02:48. | :02:54. | |
cooking food heaven or food hell for Jodie. What spr is your | :02:54. | :03:00. | |
favourite -- what is your favourite ingredient, food heaven, what would | :03:00. | :03:07. | |
it be? R Well, I'm a big -- Well, I'm a big fan of fish. So probably | :03:07. | :03:12. | |
a Dover sole. Nothing too pungent or strong. | :03:12. | :03:19. | |
And not too expensive, they are about �20 each! Now, what about | :03:19. | :03:22. | |
food hell? Probably another fish. Probably a mackerel. Something | :03:22. | :03:28. | |
stronger, I'm not a fan of if. You have to get it as fresh as a | :03:28. | :03:32. | |
daisy, that's the thing. Really? I will watch and learn. | :03:32. | :03:42. | |
:03:42. | :03:49. | ||
Ours is three weeks old! Is it?! either mackerel or Dover sole. | :03:50. | :03:59. | |
:04:00. | :04:00. | ||
The Dover sole, this is cooked fish is skinned and filleted then pan | :04:00. | :04:03. | |
fried in butter. It's served along with a stew of chorizo, artichokes | :04:03. | :04:06. | |
and tomato. It's finished with a few home-made potato gnocchi and a | :04:06. | :04:09. | |
handful of fresh herbs. Or Jodie could be facing food hell, mackerel. | :04:09. | :04:11. | |
The mackerel is glazed with a mixture of ginger, garlic, | :04:12. | :04:14. | |
coriander, tamarind and a spoonful of honey then flashed under a | :04:14. | :04:17. | |
fiercely hot grill. It's served on a bed of spicy lemongrass noodles | :04:17. | :04:21. | |
and a few chinese greens. You will have to wait until the end of the | :04:21. | :04:27. | |
show to see which one Jodie gets. Now, our two guests, eleie, you | :04:27. | :04:31. | |
wrote in, who have you with you? have my boyfriend, Ben. | :04:31. | :04:39. | |
You are a teacher? Yes, in Reading. Are you off? Five weeks left, then | :04:39. | :04:45. | |
the holidays. And the holiday? We are going to | :04:45. | :04:50. | |
America. And Ben, what are you doing? I'm in | :04:50. | :05:00. | |
the RAF rv. A fantastic job. | :05:00. | :05:04. | |
-- I'm in the RAF. A fantastic job. | :05:04. | :05:10. | |
To call in: Put your questions to us live later | :05:10. | :05:16. | |
on if you get on the show I'll be asking you if Jodie should be | :05:16. | :05:20. | |
getting food heaven or food hell. So, start thinking. | :05:20. | :05:25. | |
Heaven! Right, let's cook. First, the woman in charge of the brand | :05:25. | :05:30. | |
new restaurant in Mayfair, Quince. It is Silvena Rowe. You have been | :05:30. | :05:35. | |
busy in the last few months? I have joined the rest of the chefing | :05:35. | :05:42. | |
world. 18 hours a day, working with all of that. If I fall asleep, slap | :05:42. | :05:48. | |
me, with pleasure! What are we cooking today? I have a fairly | :05:48. | :05:53. | |
youngish pork. It is fairly lean. So basically, what I will do with | :05:53. | :05:56. | |
So basically, what I will do with that is simply plonk it in my tray. | :05:57. | :06:06. | |
:06:07. | :06:08. | ||
Here I have some spices. . I like cardamom, coupin seeds and | :06:08. | :06:12. | |
fennel. While you crush the cardamom, I will rub the seeds on | :06:12. | :06:17. | |
the top. My restaurant is eastern Mediterranean. It is the food of | :06:17. | :06:26. | |
Turkey, Lebanon, Syria, Jordan. So, a little bit of salt in here. | :06:26. | :06:30. | |
They have particular spices, cardamom being one, that sort of | :06:30. | :06:36. | |
stuff. It is very sweet? Yes, I like to, in this country we love | :06:36. | :06:44. | |
pork with apple. So instead of apple I go for blueberry. | :06:44. | :06:49. | |
We have three major molasses. We use them in dressings, we use them | :06:49. | :06:55. | |
in mar United States, in glazes, etc. So, having done that, we have | :06:55. | :06:59. | |
chicken stock here, which I will pour over it. Basically, we are to | :06:59. | :07:04. | |
leaf it now for three to four hours in a fairly low oven. Once we cover | :07:04. | :07:08. | |
it, of course. So, it is basically braising? | :07:08. | :07:13. | |
to be honest I leave it for as long as I can. I like the meat to be | :07:13. | :07:19. | |
flaking off. To be able to pull it. So, can you put that in the oven | :07:19. | :07:25. | |
for me, please? Thank you so much. So, what temperature? About 150 | :07:25. | :07:28. | |
Celsius. Something like. There$$NEWLINE So, about a gas | :07:28. | :07:33. | |
four? Yes. Let's see what is happening here, then. Very nice. | :07:33. | :07:38. | |
So this is looking fairly good. Make sure when you work with it, | :07:38. | :07:45. | |
that it is cooler. Now, the salad? Before I do the | :07:45. | :07:51. | |
salad, shall we do our, you know? You know who is the chef here, | :07:51. | :07:56. | |
don't you. Imagine you are in Quince! I was never in doubt. | :07:56. | :08:01. | |
Right, blueberry, don't go for the fresh ones, the cheaper once, the | :08:01. | :08:08. | |
frozen ones are just as delicious. You are waring -- wearing the | :08:08. | :08:14. | |
proper colours! So, the sugar and water. Then pass it here. Once you | :08:14. | :08:20. | |
start a messy job, you have to finish it. Can you pass it through | :08:20. | :08:26. | |
the sieve? Yes. I will do that. Once you pass it through the sieve | :08:26. | :08:28. | |
add lemon. Congratulations on the restaurant, | :08:28. | :08:33. | |
you have the first review today? Apparently we are sultry and | :08:34. | :08:41. | |
glamorous! St That is what is being said, I could not disagree with me | :08:41. | :08:46. | |
-- it. And r and the restaurant? | :08:46. | :08:51. | |
restaurant is fabulous. I think it is the epitomy of sultry and | :08:51. | :08:57. | |
glamorous, don't you think?! think it is a real compliment. | :08:57. | :09:07. | |
:09:07. | :09:11. | ||
We want a real jam here. You cannot get it from the shops, so this is a | :09:11. | :09:14. | |
real work of your own. So it makes it even more delicious. | :09:14. | :09:22. | |
. Now, the pork here. James, you are doing everything for | :09:22. | :09:29. | |
me now! You know your place on this show, I tell you! Now, this skin, | :09:29. | :09:33. | |
we are taking it off. This is fabulous to do a crackling with, | :09:33. | :09:38. | |
but not in this dish. What is the best way to do a crackling, James? | :09:38. | :09:44. | |
With pork belly, cook it for long slow cooking, but not to cover it | :09:44. | :09:48. | |
with tin foil, but about the same amount of time. | :09:48. | :09:50. | |
Then crank up the heat before you need it. | :09:50. | :09:57. | |
OK. So what we do now is arrange our belly of pork on the tray. | :09:57. | :10:02. | |
Where is the chilli going? In here. Yes, in there. | :10:02. | :10:09. | |
In there? Yes, please. God, didn't I that! Just double | :10:09. | :10:13. | |
checking first. All of my chefs are afraid of me, I | :10:13. | :10:19. | |
don't know why? I'll tell you one day! Over the phone! Now, at this | :10:20. | :10:25. | |
stage I love to put it in a very, very hot oven to finish it off. If | :10:25. | :10:30. | |
you really want if you have the time you can finish it in the sal | :10:30. | :10:36. | |
mander. Or a very hot grill if at home. | :10:36. | :10:43. | |
So, give it a give amount of this. Is that the portion size? Yes. | :10:43. | :10:46. | |
This is one of the best-selling dishes. | :10:46. | :10:49. | |
People love it. It is fabulous. | :10:49. | :10:54. | |
I bet they do with that size. People who don't love pork even | :10:54. | :10:58. | |
love it! If you want to ask a question on the show, call this | :10:58. | :11:07. | |
number. I have to do this bit, first! You can put your questions | :11:07. | :11:13. | |
to us live later on. You can find Silvena's recipes with the others | :11:13. | :11:19. | |
on the show at the website: What we have here is yoghurt and | :11:19. | :11:23. | |
feta cheese. I love those two things. | :11:23. | :11:28. | |
Here are the leaves. Well done! Explain what we have in | :11:28. | :11:32. | |
here? Basically we have yoghurt, feta cheese and we are really | :11:32. | :11:39. | |
whoshing it together with a bit of cumin and lemon. | :11:39. | :11:45. | |
Yes, a little bit is OK. No need of salt or pepper, the seasoning is | :11:45. | :11:51. | |
perfect. The lettuce leaves go in there. Coat them nicely. Then I | :11:51. | :11:55. | |
have sesame. With cumin seeds that I will sprinkle on the top. I love | :11:55. | :11:59. | |
the crunch. The creaminess of the dressing works together with the | :11:59. | :12:03. | |
crunch. Tell us about Quince? It is eastern | :12:03. | :12:08. | |
Mediterranean, in the heart of London, Mayfair, fabulous food. It | :12:08. | :12:13. | |
is a touch of Lebanese, a touch of Ottoman, but really British fare. | :12:13. | :12:22. | |
The best of British pork, beef. Come and try it. | :12:22. | :12:28. | |
I swear, we have unbelievable food. The salads are incredible. They are | :12:29. | :12:34. | |
all fat-free. I don't use dressings, so the food is light and | :12:34. | :12:39. | |
deelectible. Light? You have two kilos of pork | :12:39. | :12:45. | |
here! But we are in Britain. I love pork. British pork is phenomenon al, | :12:45. | :12:49. | |
so why not. Where do the ideas come from? | :12:49. | :12:55. | |
heritage, my dear. I am Ottoman, Turkish, Bulgarian and I have | :12:55. | :13:00. | |
basically gone back to my roots. It is a little bit of a play on | :13:00. | :13:04. | |
flavours, that kind of thing. That looks good to me. | :13:04. | :13:10. | |
This is fabulous, yes. You want it caramelised. Remember | :13:11. | :13:13. | |
the blueberry molasses will do that exactly. | :13:13. | :13:19. | |
It is fabulous. What is this I'm doing here? It is | :13:19. | :13:24. | |
black sesame seeds and cumin seeds it give as wonderful crunch and | :13:24. | :13:30. | |
flavour to finish. There is your salad. | :13:30. | :13:35. | |
And here are the baby squares. T this is phenomenon al. | :13:35. | :13:39. | |
So, it basically goes back in a really, really high temperature? | :13:40. | :13:43. | |
Yes. The ovtown is easy, but the grill | :13:43. | :13:48. | |
you have to watch it. So, with the seeds on top and this is your dish | :13:48. | :13:54. | |
finished. So, remind us what that is again? | :13:54. | :13:59. | |
This is blueberry and chili molasses glazed belly of pork and a | :13:59. | :14:05. | |
salad with feta and yoghurt and a touch of cumin. | :14:06. | :14:12. | |
It looks good to me. I know it smells good, but does it taste goo? | :14:12. | :14:17. | |
I'm so excited. Dive into that. Tell us what you | :14:17. | :14:22. | |
think? I suppose that pork is the only thing you can do that which? | :14:22. | :14:31. | |
Beef, brisket, it will not get the same flavour? No. I think that pork | :14:31. | :14:36. | |
lends itself well to the fruitiness. It works great together. People who | :14:36. | :14:44. | |
don't like pork even love that dish. Chicken thighs? I have a chilli and | :14:44. | :14:49. | |
har Issa marinaded chicken thighs. Happy with that? That is really | :14:49. | :14:57. | |
good. It right and fresh. Really good! Will, ever cooked pork and | :14:57. | :15:03. | |
blueberries? No, but like you said, you always use something sweet to | :15:03. | :15:11. | |
cut the fattiness, so why not use the blueberries. | :15:11. | :15:18. | |
The molasses is Turkish. They usualally use pomgran at. The | :15:18. | :15:23. | |
blueberries, though is fabulous with the pork. Mull berry, I use in | :15:23. | :15:27. | |
my dressings, all of my dressings are made with fruit. Nothing is | :15:27. | :15:31. | |
with oil. It is fabulous. Sounds good to me. I will not get | :15:31. | :15:37. | |
any of it this side! Now, to Peter Richards to Kent, what did he | :15:37. | :15:42. | |
choose to go with the stunning pork choose to go with the stunning pork | :15:42. | :15:48. | |
belly? I'm at the light railway here outside of sitting born. I | :15:48. | :15:53. | |
have so make track floos town to find some great wines to go with | :15:53. | :16:03. | |
:16:03. | :16:17. | ||
Silvena's cooking is all about creativity and delicious, often | :16:17. | :16:21. | |
eclectic flavours that can make it difficult to find the right wine. | :16:21. | :16:26. | |
In this dish there is feta, pork, blueberries and spices. These | :16:26. | :16:30. | |
ingredients can give you options when it comes to the wine. If you | :16:30. | :16:40. | |
:16:40. | :16:40. | ||
fancy a palate-cleansing wine, then look no further than this Riesling, | :16:40. | :16:46. | |
but my choice is for a red wine, one that marries freshness with | :16:46. | :16:50. | |
juiciness, that is not an easy thing to find in an affordable red, | :16:50. | :16:53. | |
but it is something that the Ravenswood Vintners Blend Zinfandel | :16:53. | :17:00. | |
2007 carries off well. When you look at a bunch of citizen | :17:00. | :17:06. | |
fan del grapes at harvest it is messy. There are the ripe grapes as | :17:06. | :17:12. | |
well as the overripe ones but with an experienced wine maker putting | :17:12. | :17:16. | |
that together, you can make up a beautiful marriage of freshness, | :17:16. | :17:22. | |
with character. Citizen fan del is famous for its aromas of | :17:22. | :17:26. | |
blueberries and blackberries to pick up on the molasses it is rich | :17:26. | :17:31. | |
and juicy to work with the pork and the molasses and the heat of the | :17:31. | :17:36. | |
chilli it is fresh and crunchy in texture, to work with the salad and | :17:36. | :17:39. | |
there is a lovely savoury creaminess running through the wine | :17:39. | :17:45. | |
to pick up on the feta and the yoghurt. It is a succulent, | :17:45. | :17:50. | |
motherish, delicious wine. Much like your dish, Silvena. So, | :17:50. | :17:59. | |
what a treat! Sorry, Peter, I did not watch any of that. I was | :17:59. | :18:05. | |
listening to a two-way conversation about high-heeled shoes, but what | :18:05. | :18:12. | |
do you think of the wine? I love it. He has a great sense of my food. | :18:12. | :18:17. | |
This is not an easy dish to match because of the sweetness. | :18:17. | :18:20. | |
Did he try the dish before choosing the wine? Yes, they do. | :18:21. | :18:26. | |
They call me. It is all properly done here, you know! Will, what do | :18:26. | :18:36. | |
you reckon? It is lovely. I don't want to annoy you to say it is like | :18:36. | :18:39. | |
a barbeque. I have no problem with that. | :18:39. | :18:44. | |
It sounds good to me. The men are happy. Ben? Great. | :18:44. | :18:48. | |
Beautiful. Now, you can join us here at the | :18:49. | :18:53. | |
chef's table, just write to us with your name and address and | :18:53. | :18:55. | |
importantly, the daytime phone number. | :18:55. | :19:05. | |
:19:05. | :19:05. | ||
Later on, Will is taking on a culinary challenge with a special | :19:05. | :19:12. | |
dish... Souffle! A red wine souffle! It could be tricky. | :19:12. | :19:15. | |
No producer. First, a Mediterranean escape with | :19:15. | :19:21. | |
Rick Stein. He is in the hills of Mount Etna, which it turns out is | :19:21. | :19:31. | |
The soil around Etna and the lemons grown round here | :19:31. | :19:41. | |
:19:41. | :19:42. | ||
a real Sicilian delicacy, He says the secret | :19:42. | :19:47. | |
but they treat the lemons very gently and don't break the skins. | :19:47. | :19:50. | |
He only wants the juice and not the mashed-up pith. | :19:50. | :19:52. | |
HE SPEAKS ITALIAN | :19:52. | :19:55. | |
MACHINE WHIRRS | :19:55. | :19:59. | |
Then the lemon juice is mixed with sugar | :19:59. | :20:01. | |
and a little water and poured into this wonderful machine. | :20:01. | :20:06. | |
I think the creation of machinery like this | :20:06. | :20:10. | |
is a real testimony to ingenuity to- create something really refreshing. | :20:10. | :20:10. | |
Sicily is home of ices in the Western world, | :20:10. | :20:20. | |
:20:20. | :20:22. | ||
Sicily is home of ices in the Western world, | :20:22. | :20:25. | |
but they say it was the Arabs | :20:25. | :20:27. | |
who gave them the inspiration with their ice-cold sharbats or sherbets. | :20:27. | :20:31. | |
Granita is much grainier - which is- what granita means - than a sorbet. | :20:31. | :20:35. | |
I just love watching this as the icy shavings turn to slurry which gets | :20:35. | :20:40. | |
thicker and creamier until it's time to serve. | :20:40. | :20:45. | |
I think a lemon granita is an Italian icon - | :20:45. | :20:49. | |
up there with Mario Lanza, caponata and the motor scooter. | :20:49. | :20:57. | |
Now do you remember this? Richard Dimbleby's little film | :20:57. | :21:07. | |
:21:07. | :21:10. | ||
Well, I'm in Porto Paolo which is just outside Menfi. I'm with Vittorio | :21:10. | :21:13. | |
and I'm really looking forward to eating this though which is... | :21:13. | :21:16. | |
which is porcini - the ceps, wild mushrooms - with tomato, olive oil, a bit of white wine. | :21:16. | :21:19. | |
And he's going to do that with some- vongole. It'll be perfecto. | :21:19. | :21:22. | |
He puts in some chopped tomatoes, oil - olive oil of course - | :21:22. | :21:25. | |
garlic, the vongole, | :21:25. | :21:27. | |
basil... | :21:27. | :21:29. | |
Basilico! | :21:29. | :21:30. | |
Basilico, of course! | :21:30. | :21:32. | |
..chilli flakes. | :21:32. | :21:34. | |
And then he chops up a fresh green chilli. | :21:34. | :21:36. | |
Giorgio Locatelli told me about Vittorio in London and that's why I'm here. | :21:36. | :21:39. | |
He rates him as probably the best seafood chef in Sicily. | :21:39. | :21:42. | |
He puts in some parsley and a good dollop of white wine | :21:42. | :21:45. | |
and then he gets the pasta going. | :21:45. | :21:49. | |
Oh... | :21:49. | :21:54. | |
Mwah! I've only just met Vittorio but the thing about cooks - I know I like him. | :21:54. | :22:01. | |
The reason I like him is he wants to please me and that's- what good cooks are all about - | :22:01. | :22:05. | |
thinking about who they're cooking for and pleasing them - | :22:05. | :22:08. | |
and he's just given me that clam because he knows I'll like it | :22:08. | :22:11. | |
and I've tried the sauce already and it's absolutely delicious. | :22:11. | :22:15. | |
I mean, he's a star! | :22:15. | :22:17. | |
And then he puts in the porcini, which literally means | :22:17. | :22:20. | |
"little pigs" in Italian, | :22:20. | :22:22. | |
and he gets on to make the pasta. | :22:22. | :22:29. | |
The thing that keeps cropping up with me with Italian cooking is generosity. | :22:29. | :22:33. | |
It's all about families, | :22:33. | :22:36. | |
it's all about big portions, it's all about steaming bowls of lovely food. | :22:36. | :22:42. | |
Who could fail to have their appetite excited | :22:42. | :22:45. | |
about something like this? | :22:45. | :22:48. | |
Alla tabella! Pronto. > | :22:48. | :22:49. | |
..tabella. | :22:49. | :22:53. | |
Well, this is the best bit of the whole job for me. | :22:53. | :22:56. | |
I always manage to splatter my shirt at moments like this | :22:56. | :23:00. | |
but I don't care - I love being in Sicily! | :23:00. | :23:03. | |
Mmm! Delicious! | :23:03. | :23:07. | |
Lovely al dente-ness about the pasta. | :23:07. | :23:10. | |
Excuse me. | :23:10. | :23:20. | |
:23:20. | :23:27. | ||
In the hotel last night, there were some Americans who said | :23:27. | :23:30. | |
they'd met up with a strange Englishman who was writing a book about Sicilian food | :23:30. | :23:32. | |
while exploring the island on a scooter. Well, we all knew who they- were talking about - | :23:33. | :23:35. | |
Matthew Fort, the Guardian's food writer and a friend of mine. | :23:35. | :23:41. | |
Food - have you had any decent meals yet? | :23:41. | :23:42. | |
I've had a couple of so-so meals but I've had some absolutely, absolutely stormingly good meals | :23:42. | :23:45. | |
made from very, very sort of simple- straightforward but extraordinarily- good ingredients. Very high quality. | :23:46. | :23:55. | |
:23:56. | :24:06. | ||
I totally agree and I think that's what makes this place so fantastic. | :24:06. | :24:08. | |
Very nice to see you, Matthew. If you find anything like wine, | :24:08. | :24:12. | |
'Matthew mentioned such a good dish - | :24:12. | :24:14. | |
'simply grilled swordfish... Don't wave, Matthew! | :24:14. | :24:16. | |
'..with a Sicilian classic sauce - salmoriglio.' | :24:16. | :24:18. | |
I like doing these sort of simple dishes | :24:19. | :24:21. | |
with char-grilled food, with barbecued food outdoors. | :24:21. | :24:24. | |
It's the sort of thing where you can have a couple of friends sitting by | :24:24. | :24:27. | |
and have a bit of a chat and a glass of wine. | :24:28. | :24:31. | |
I always think it's quite nice when you're cooking, to have people around | :24:31. | :24:35. | |
but you don't really want them too close when you're in a busy kitchen | :24:35. | :24:38. | |
doing something rather over-complicated. | :24:38. | :24:41. | |
But this salmoriglio's really straightforward. | :24:41. | :24:45. | |
This is olive oil, water and lemon juice. | :24:45. | :24:50. | |
I'm adding oregano, flat-leaf parsley and celery tops. | :24:50. | :24:54. | |
Then I put in garlic, | :24:54. | :24:58. | |
freshly ground black pepper and salt. | :24:58. | :25:00. | |
And this salmoriglio is probably the most popular sauce in the whole of Sicily | :25:00. | :25:05. | |
and it's really good with roasted meat. | :25:05. | :25:08. | |
So now to grill those lovely swordfish steaks. | :25:08. | :25:11. | |
All they need is a few flakes of dried chilli and a bit of seasoning. | :25:11. | :25:15. | |
Swordfish are best in late spring to early summer. | :25:15. | :25:19. | |
I was told that that the Sicilian fishermen say something in Greek before they start fishing. | :25:19. | :25:25. | |
Now this is to trick the fish into thinking that it is Greek fishermen | :25:25. | :25:29. | |
who are not very good at fishing rather than Italian who are! | :25:29. | :25:33. | |
Well that's what the Sicilians say.- Well, they would, wouldn't they? | :25:33. | :25:37. | |
I've cooked the swordfish for four minutes on each side - now that's really important - | :25:37. | :25:42. | |
so that it's nice and moist in the middle. | :25:42. | :25:46. | |
I mean, basically this is a classic, isn't it? | :25:46. | :25:50. | |
I mean, if you think of the perfect- fish for a barbecue, it's swordfish | :25:50. | :25:54. | |
and the salmoriglio goes so well with it. | :25:54. | :25:57. | |
And just a green salad and some chips. | :25:57. | :26:00. | |
Nothing fancy. That's perfect for me. | :26:00. | :26:03. | |
I suppose Matthew is still on his scooter buzzing around Sicily. | :26:03. | :26:08. | |
It would be so good to have had lunch with him and yap about fish, | :26:08. | :26:11. | |
cheeses, tomatoes, great sauces, breads... | :26:11. | :26:16. | |
well, until the wine ran out! | :26:16. | :26:26. | |
:26:26. | :26:28. | ||
Fabulous | :26:28. | :26:28. | |
Fabulous food | :26:28. | :26:28. | |
Fabulous food as | :26:29. | :26:32. | |
Fabulous food as always from Rick. That sauce is perfect to go with | :26:32. | :26:36. | |
almost anything you cook outside this weekend. If the weather let's | :26:36. | :26:39. | |
you, of course. It has been raining this week, but brilliant for the | :26:39. | :26:45. | |
fruit and vegetable. You are diving into it already? This is so good. | :26:45. | :26:50. | |
This is from my garden. I picked it in the rain this morning. Just for | :26:50. | :26:52. | |
you. Good man. | :26:52. | :27:00. | |
I thought with you, I would do a little, being with child, a fancy | :27:00. | :27:03. | |
meringue. A raspberry meringue swan. | :27:03. | :27:07. | |
Wow! So we start off the meringue with egg whites. | :27:07. | :27:14. | |
Now, of course, you can buy egg whites that are pasteurised. | :27:14. | :27:20. | |
whites that are pasteurised. Can you? If you can't find those, | :27:20. | :27:25. | |
telein supermarkets already. They are very popular in America. They | :27:25. | :27:30. | |
have just started to come here. Egg whites in a tub in the supermarkets. | :27:30. | :27:34. | |
Already pasteurised. I love that. I will do that with | :27:34. | :27:38. | |
the fingers. I do it with the top of the shell. | :27:38. | :27:41. | |
It takes forever. I like the fingers. | :27:41. | :27:50. | |
Now, brought in up the Bahamas? Barbados. Lovely. Lovely. My | :27:50. | :27:54. | |
parents had a family home in Barbados, so we always were there | :27:54. | :28:00. | |
for the holidays, but lived here. That is where you were spotted by | :28:00. | :28:06. | |
the great Terry O'Neill of course? It was indeed. We were on holiday. | :28:06. | :28:11. | |
I was 15 years old. Terry went up to my mum and said I think that she | :28:11. | :28:16. | |
can be a model. I was engrowsed in horses and showjumping as a junior. | :28:16. | :28:23. | |
I was going up to the next level. Your family are heavily into that? | :28:23. | :28:27. | |
My dad was about to go to the Olympics with the show-jumping team | :28:28. | :28:33. | |
until something happened to his horse, but an amazing showjumper | :28:33. | :28:38. | |
and he went on to play polo. I took after him and was being a youngster | :28:38. | :28:45. | |
doing the showjumping scene and then was spotted for models. I was | :28:45. | :28:50. | |
just about to go up to the seniors, I needed a horsebox. I had never | :28:51. | :28:57. | |
had my own horsebox. I thought I would give modelling a go and it | :28:57. | :29:05. | |
could enable me to buy a horsebox. Give it a go! I was a pot washer to | :29:05. | :29:11. | |
make money, you went to be a model! But there was a controversy at that | :29:11. | :29:16. | |
time about the thin models? Yes, when I started modelling it was the | :29:16. | :29:22. | |
time of the adroj news now, you know, girlie, blokey kind of look. | :29:22. | :29:32. | |
Very dark photographs. It was that period. | :29:32. | :29:37. | |
-- adrogynous. Fashion is like that, it changes. | :29:37. | :29:45. | |
It will go into the superCindy Crawford look, then go back into | :29:45. | :29:54. | |
the tomboyish look. Now, I have this done here, the egg | :29:54. | :30:04. | |
:30:04. | :30:05. | ||
whites down with the sugar. Now we are going to take the raps berries. | :30:05. | :30:09. | |
-- raspberries. This is where we start to build up | :30:09. | :30:16. | |
the swans. We take this and place two pieces on each one. This is its | :30:16. | :30:24. | |
wing. That's its wing? Is this going to | :30:24. | :30:30. | |
be like a work of art? I won't be able to eat it? It will be a great | :30:30. | :30:38. | |
shame! You will be able to eat it, but the idea is that raspberries | :30:38. | :30:44. | |
are really in season. With the rain, it will make it go crazy. Excuse me, | :30:44. | :30:51. | |
I know I should not lick my fingers, but it is delicious. We take this. | :30:51. | :30:57. | |
What is that? It helps you stick this down. | :30:57. | :31:04. | |
I amateurible with ovens, I was brought up in a country that were | :31:04. | :31:12. | |
all Aga. I only know how to cooken an Aga. | :31:12. | :31:19. | |
You can't do these on an Aga. Make sure that they are nice and | :31:19. | :31:25. | |
thin. Janet did these yesterday, they were like big fat ducks! But | :31:26. | :31:31. | |
you put them in the oven and at 200 degrees they are lovely and soft | :31:31. | :31:37. | |
and sticky. I am going to finish this off. Add | :31:37. | :31:41. | |
some more raspberries. While we are doing that, you are a jack of all | :31:42. | :31:48. | |
trades, you are a model, a polo player? I know. I'm confused. | :31:48. | :31:54. | |
A dancer, a presenter? I am confused in my career path..A | :31:54. | :32:00. | |
Golfer and the racing driver? I know, we are oft on the race | :32:00. | :32:04. | |
track together down at good wood. Yes. When it comes to sport, you | :32:04. | :32:08. | |
are keen on sport, you are doing this swimming thing? Tell us about | :32:08. | :32:15. | |
that? I am. I am. Today we are launching the British Gas Big Dip. | :32:15. | :32:21. | |
They have a 25-metre pool into the middle of Clapham Common. People | :32:21. | :32:26. | |
can go along and they can swim, they can do classes in the water. | :32:26. | :32:30. | |
There is a wonderful beach there. It is mad it is brilliant. | :32:30. | :32:35. | |
This is purpose-built? Yes, it is there for a month and then to goes | :32:35. | :32:40. | |
to Manchester. People can go along, take their family, sit on the beach, | :32:40. | :32:45. | |
relax, hopefully if the sun comes out. They can take part in a huge | :32:45. | :32:50. | |
number of activities. They have volley ball, water polo. They have | :32:50. | :32:54. | |
fitness in the water. This is all about encouraging | :32:54. | :33:01. | |
people to swim? Exactly. To get out, to be active. To get sporty as we | :33:01. | :33:04. | |
are hosting the Olympics next year. This is a drive to get people | :33:04. | :33:11. | |
involved in sport. You are nodding about swimming? | :33:11. | :33:20. | |
am a dolphin myself! You get the Bahamas, you have the Plaque Sea, I | :33:20. | :33:27. | |
have my local pool! I cheated, -- you have the Black Sea. I have my | :33:27. | :33:32. | |
local pool! I cheated, every kid did it, but it is great to get | :33:32. | :33:37. | |
everybody involved in this? Yes. Swimming, while I've been pregnant, | :33:37. | :33:42. | |
it is a lovely thing to do. The reason I really got into swimming, | :33:42. | :33:47. | |
I have a charity foundation that I was raising money for. I thought | :33:47. | :33:51. | |
the best thing to do would be the marathon. I started to train for | :33:51. | :33:59. | |
the marathon. I am just not built for running! Nor am I, love! Nor am | :33:59. | :34:06. | |
I! As I'm about to put a load of cream on! Running is not my bag! So, | :34:06. | :34:12. | |
my body could not handle it with my bones, and everything. So, I did a | :34:12. | :34:17. | |
swim. I did this British Great Swim. You swim a mile and you can still | :34:17. | :34:23. | |
raise money for charity. It is very tough, actually. You have to swim | :34:23. | :34:27. | |
on open water. It was on the Thames? It was, but | :34:27. | :34:37. | |
they have amazing locations. I should have done Lake Windlemere up | :34:37. | :34:41. | |
in the Lake District. It is beautiful there, but I chose the | :34:42. | :34:45. | |
Thames. It was great, but daunting swimming in open water where you | :34:45. | :34:55. | |
:34:55. | :34:57. | ||
don't have lines to follow or you are just looking ahead you in this | :34:57. | :35:01. | |
murky water! Look at that. They are amazing. | :35:01. | :35:07. | |
Now, I have done these with the pasteurised eggs, just for you. | :35:07. | :35:13. | |
Amazing. That is so sweet. You can if you want, take that and | :35:13. | :35:21. | |
do the tail! Oh! What can I say, museum work! This is all a bit | :35:21. | :35:28. | |
fancy?!. You are showing off! There you go, and a bit like that. Like | :35:28. | :35:37. | |
most things in the UK, it is raining... Oh, its bottom fell off! | :35:37. | :35:43. | |
Look at that! It is gorgeous. I don't know what to say Just dive | :35:43. | :35:47. | |
into it. Oh, the bum is coming off again! | :35:47. | :35:55. | |
Just ignore that. Stick some mint in instead. | :35:55. | :36:03. | |
How-do I attack that? In the cream I have double cream, a touch of | :36:03. | :36:08. | |
vanilla and raspberries. If you are going out, you are near | :36:08. | :36:13. | |
a garden centre, it is bound to be raining, get yourself strawberry | :36:14. | :36:17. | |
and raspberry plants. They are so simple to grow. | :36:17. | :36:23. | |
How delicious is that? You have just made a pregnant lady very, | :36:23. | :36:28. | |
very happy! What are we cooking for Jodie at the end of the show? Could | :36:28. | :36:37. | |
it be food heaven or food hell. Dover sole, food heaven. Roasted | :36:37. | :36:42. | |
with chorizo. With home-made gnocchi and fresh hers. | :36:42. | :36:52. | |
:36:52. | :36:54. | ||
You are -- and fresh herbs. Or could it be food hell? Mackerel. | :36:55. | :37:00. | |
Served with spicy noodles and a few Chinese Greens! That was half a | :37:00. | :37:10. | |
:37:10. | :37:11. | ||
swan in your mouth! Some of our guests in the studio get to help to | :37:11. | :37:14. | |
choose Jodie's feat today! Dover sole. | :37:14. | :37:18. | |
What about you? Dover sole. You have to wait until the end of | :37:18. | :37:24. | |
the show for the final result. It is time to spice things up with | :37:24. | :37:30. | |
another menu of easy Indian food from Anjum Anand. | :37:30. | :37:40. | |
:37:40. | :37:41. | ||
Take a look at this. I'm heading to the | :37:41. | :37:45. | |
This stunning landscape was the inspiration for Emily Bronte's classic novel, Wuthering Heights. | :37:45. | :37:48. | |
The Keighley and Worth Valley Railway was started in 1968. | :37:48. | :37:51. | |
It's a recreation of a 1950s branch- line serving the local community. | :37:51. | :37:58. | |
It's hugely popular and is entirely run by volunteers like Jessica, | :37:58. | :38:02. | |
who help to maintain a wonderful piece of history in Yorkshire. | :38:02. | :38:05. | |
Hi. Hi. Are you Jessica? | :38:05. | :38:07. | |
I am, yes. Hi. Anjum. How do you do? | :38:07. | :38:09. | |
Nice to meet you. Shall we have a look around? Yeah. OK. | :38:09. | :38:15. | |
And what kind of food do you serve on these evenings? | :38:15. | :38:17. | |
It can be a huge variety. | :38:17. | :38:19. | |
It can be things such as roast beef and things like that for our Sunday lunch train. | :38:19. | :38:22. | |
To more complicated dishes. | :38:22. | :38:28. | |
This is the tiny kitchen where all the action takes place. | :38:28. | :38:30. | |
Jessica and two other colleagues will have to prepare | :38:30. | :38:33. | |
a three-course Indian meal in this space, for up to 50 guests. | :38:33. | :38:36. | |
Have you ever cooked Indian food? | :38:36. | :38:39. | |
No, I've used jars and things, but that's really it. | :38:39. | :38:42. | |
That's not cooking. No. | :38:42. | :38:44. | |
To get her taste buds tingling, I am going to start Jessica off with a Kashmiri specialty... | :38:44. | :38:54. | |
:38:54. | :39:01. | ||
Now, Rogan Josh is probably the most familiar Kashmiri dish | :39:01. | :39:03. | |
that we know of in this country. | :39:03. | :39:08. | |
In Kashmir, they would use just lots of spices, and yoghurt. | :39:08. | :39:11. | |
So if you slice that and I'll get into these garlic cloves | :39:11. | :39:12. | |
to make a puree. Mm-hm. | :39:13. | :39:16. | |
First, I'm going to fry up all my spices in hot oil. | :39:16. | :39:18. | |
I'm using black and green cardamom pods, pepper corn, | :39:18. | :39:21. | |
cloves, cinnamon and mace, which is derived from the nutmeg tree. | :39:21. | :39:25. | |
Next, I'm going to make a paste using six cloves of garlic | :39:25. | :39:29. | |
and one square inch piece of ginger. | :39:29. | :39:34. | |
So in with our meat. | :39:34. | :39:36. | |
OK. All in. Right. | :39:36. | :39:38. | |
And, if I can have you gently browning that off in the onions. | :39:38. | :39:41. | |
I haven't gone too dark with the onions | :39:41. | :39:43. | |
is cos they're going to cook now more with the meat... | :39:43. | :39:45. | |
Even more. Yeah. Yeah. | :39:45. | :39:46. | |
There's big pieces here. Would you leave them this size? | :39:46. | :39:54. | |
OK. So how did you get involved in this train? Or how did that happen? | :39:54. | :39:56. | |
Your parents are involved too, aren't they? | :39:56. | :39:58. | |
Yes. They are still... Slightly less involved than they were. Mm. | :39:58. | :40:00. | |
My father used to bechairman of the catering department. | :40:00. | :40:03. | |
Ah! Now the connection makes sense. | :40:03. | :40:05. | |
He roped you in, didn't he? Something like that, yes. | :40:05. | :40:09. | |
OK. I'm just going to puree these tomatoes. | :40:09. | :40:11. | |
Then I'm adding half a teaspoon of chilli powder | :40:11. | :40:14. | |
and two teaspoons of cumin, | :40:14. | :40:16. | |
coriander and garam masala. | :40:16. | :40:20. | |
Now, fennel seed is really typical of Kashmir. Mm-hm. | :40:20. | :40:23. | |
It is something that should go into- Rogan Josh. It just works. | :40:23. | :40:27. | |
Although it sounds unusual, it works well with the lamb. | :40:27. | :40:30. | |
So I'm adding two teaspoons. OK. | :40:30. | :40:34. | |
In go the tomatoes. | :40:34. | :40:36. | |
This is yoghurt. I've stirred it so it's got no lumps. OK. | :40:36. | :40:39. | |
So, three tablespoons. | :40:39. | :40:41. | |
Straight in. | :40:41. | :40:43. | |
OK? Stir. And that's really all that goes into it. | :40:43. | :40:47. | |
Now I'm going to leave the lamb to stew for about 20 minutes. | :40:48. | :40:55. | |
Once the liquid has reduced, I brown the meat slowly in the masala. | :40:56. | :41:01. | |
What it's doing is concentrating those flavours? Yeah. | :41:01. | :41:03. | |
So you just need enoughliquid in there to stop it catching? | :41:03. | :41:06. | |
Yeah, exactly. So it shouldn't be dry. OK. | :41:06. | :41:09. | |
But there shouldn't be so much liquid that it's bubbling away. | :41:09. | :41:11. | |
Yeah. So I'm happy with that. | :41:12. | :41:14. | |
I can smell the caramelisation of that masala. I understand. | :41:14. | :41:17. | |
I need to add some water. | :41:17. | :41:19. | |
It's not supposed to be a thin gravy, but also not thick, | :41:19. | :41:22. | |
cos we're going to have it with rice | :41:22. | :41:24. | |
so we need enough to moisten that. | :41:24. | :41:27. | |
All right, so that's boiling. I'm putting the heat back on. | :41:27. | :41:30. | |
Turning it down a bit and then, leaving it till the lamb's completely cooked. | :41:30. | :41:33. | |
Another ten minutes or so. | :41:33. | :41:37. | |
Un petit peu de garnish. | :41:37. | :41:40. | |
That is more than garnish cos once you crunch into that with the lamb, | :41:40. | :41:42. | |
it's really fragrant and fresh. | :41:42. | :41:46. | |
And I think it's time to try. | :41:46. | :41:54. | |
That's fabulous. Is it? Yes. | :41:54. | :41:56. | |
That's not converting you to eat lamb in Indian restaurants, is it? It might. | :41:56. | :41:59. | |
You're kidding? Yeah. Success! | :41:59. | :42:01. | |
That's a good curry. Mm. | :42:01. | :42:03. | |
If I do say so myself! | :42:03. | :42:13. | |
:42:13. | :42:13. | ||
Apology for the loss of subtitles for 53 seconds | :42:13. | :43:06. | |
I'm going to | :43:06. | :43:06. | |
I'm going to whip | :43:06. | :43:07. | |
I'm going to whip the | :43:07. | :43:08. | |
I'm going to whip the ingredients together for a minute. | :43:08. | :43:18. | |
:43:18. | :43:19. | ||
I love the orange. Tasting time. My favourite time. | :43:19. | :43:25. | |
Very nice. Very nice. Very delicate. Light for the end of the meal. | :43:25. | :43:30. | |
I have come back to the railway in south Yorkshire. Today Jessica and | :43:30. | :43:36. | |
the rest of the railway's volunteers are preparing for their | :43:36. | :43:39. | |
round-trip. Jessica is organised, but the size of the task is | :43:39. | :43:44. | |
beginning to dawn on her. I'm busy getting on with it. Not | :43:44. | :43:49. | |
trying to think about it too much. If I do, I will get paranoid about | :43:49. | :43:53. | |
Good morning! How is it going? It is OK. | :43:53. | :43:57. | |
Can I help? I think we have everything under control. | :43:57. | :44:03. | |
I didn't expect to be demoted! But it is good to see Jessica and her | :44:03. | :44:07. | |
team are confident. The passengers are boarding and the journey is | :44:07. | :44:10. | |
about to begin. Now that it is full-steam ahead, | :44:10. | :44:15. | |
the food must be served within the two hours of the trip. 20 minutes | :44:15. | :44:24. | |
into the journey, things are not go Jessica's decided to serve pilaf | :44:24. | :44:31. | |
However, the journey can't be delayed because this historic steam locomotive | :44:31. | :44:35. | |
shares its line with a local commuter train. | :44:35. | :44:42. | |
So, in the heart of Bronte country,- the Keighley and Worth Valley Railway | :44:42. | :44:45. | |
has served up its first Indian menu. | :44:45. | :44:49. | |
Oh, it was exceptional. It tasted nice. | :44:49. | :44:51. | |
Well presented. I really enjoyed it. | :44:51. | :44:53. | |
Very nice. | :44:53. | :44:55. | |
We had the lamb and that was just really good. | :44:55. | :44:57. | |
There was no heat to it, but the spices came through just so well. | :44:57. | :45:01. | |
It was really tasty. | :45:01. | :45:06. | |
I had the rice, and I could have sat down and just had the rice on its own. It was wonderful. | :45:06. | :45:09. | |
The main courses have gone down a treat. Now it's time for dessert. | :45:09. | :45:18. | |
Hi! | :45:18. | :45:19. | |
Dessert? Yes. | :45:19. | :45:22. | |
Kashmiri cuisine, because it's so regionalised has surprised me a little bit. | :45:22. | :45:26. | |
It's just more varied than I imagined it was going to be. | :45:26. | :45:30. | |
Things don't need to be hot, just because you're using spices. | :45:30. | :45:33. | |
So that you can gain depth and taste to a dish without actuallymanaging to blow somebody's head off. | :45:33. | :45:37. | |
It's been quite nerve-wracking, but the great thing is that we've all pulled together, | :45:37. | :45:39. | |
because ultimatelyit is all a team effort down here. | :45:40. | :45:43. | |
That's the best thing about it, really. | :45:43. | :45:53. | |
:45:53. | :45:56. | ||
You | :45:56. | :45:57. | |
You can | :45:57. | :45:57. | |
You can see | :45:58. | :46:02. | |
You can see more recipes from Anjum on next week's show. Still to cock | :46:02. | :46:06. | |
on Saturday Kitchen, Nigel Slater is doing battle in his garden. | :46:06. | :46:10. | |
After fighting off the local wildlife, he retreats to the | :46:10. | :46:16. | |
kitchen to make a mixed vegetable soup with cannellini beans and | :46:16. | :46:22. | |
Chard. Keith Floyd is in the Pyrenees mountains from France. He | :46:22. | :46:29. | |
is taking off a Basque chicken to prepare by himself in the fabulous | :46:29. | :46:36. | |
bow tie. There will be serious EGG- plaining to do, Will, if he cracks | :46:36. | :46:41. | |
under the pressure, live a little later on. What are we cooking for | :46:41. | :46:47. | |
Jodie at the end of the show? Will it be food heaven? Can she eat food | :46:47. | :46:53. | |
heaven? Have you eaten the meringues? They are gone! It could | :46:53. | :46:58. | |
be food heaven, sofr sole or food hell, mackerel. | :46:58. | :47:04. | |
Will, what do you like the sound of. The king of fish, the Dover sole or | :47:04. | :47:09. | |
the tiny, cheap, mackerel. I will go for the Dover sole. Just | :47:09. | :47:17. | |
as I don't want to upset Jodie! the man in charge of the hub at La | :47:17. | :47:20. | |
Becasse, welcome back it is Will Holland. | :47:20. | :47:26. | |
Now, souffle, you have made these? Yes, these are going in the oven, | :47:26. | :47:30. | |
but now we shall go through the process. | :47:30. | :47:38. | |
There we go, gas mark 350 degrees for eight minutes. | :47:38. | :47:41. | |
Don't keep checking and opening the door. | :47:41. | :47:46. | |
Right, we are making a syrup. Sugar and water. | :47:46. | :47:49. | |
You are confident with the souffles? The thing is, there is a | :47:50. | :47:53. | |
lot of people at home who are scared about it, basically. There | :47:53. | :47:58. | |
is no need to be scared, that is is no need to be scared, that is | :47:58. | :48:03. | |
what I'm going to show you. Why are you looking nervous! Famous | :48:04. | :48:09. | |
last words! Talk about the syrup? If we are getting technical, we are | :48:09. | :48:17. | |
taking it to 1-2-1. To you, me and everyone, we are boiling it until | :48:17. | :48:21. | |
it is a syrup. Sugar and water boils more than | :48:21. | :48:27. | |
boiling water. You boil water, then add sugar it | :48:27. | :48:35. | |
continues to heat up. It is 1-21. So that is a part. Now in here | :48:35. | :48:41. | |
there is corn flour and red wine. Often making souffles you make it | :48:41. | :48:45. | |
with a custard base. This is the first time I have seen this. | :48:45. | :48:49. | |
There are two ways, as you said, the custard base and then this | :48:50. | :48:54. | |
version, which is corn flour. All I have done is to mix the corn flour | :48:54. | :49:01. | |
and red wine. As I want an intense red wine flavour, I have a wine | :49:01. | :49:10. | |
with a lot of oomph. So something big, a Rioja, a Merlot. A Shiraz. | :49:10. | :49:14. | |
Something that is big that packs a good punch. | :49:14. | :49:19. | |
When you are doing the souffle moulds for Will, you basically take | :49:19. | :49:24. | |
the butter and make the lines up the side of the dish. This is | :49:24. | :49:29. | |
supposed to make the souffle rise? Thaet it. | :49:29. | :49:36. | |
Onwards and up wards. -- that's it. | :49:36. | :49:46. | |
:49:46. | :49:52. | ||
I think that this is murmow jumbo. Make one up and one down. -- mumbo | :49:52. | :50:01. | |
-jumbo. I think that is a Michelin tale! | :50:01. | :50:10. | |
Any way! I'll do it your way! We are using our eggs pasteurised | :50:10. | :50:15. | |
again. We are using these so you don't get | :50:15. | :50:21. | |
partially cooked eggs. Fantastic! What is in there? | :50:21. | :50:25. | |
corn flour and the red wine mix. You have to bring it to the boil. | :50:25. | :50:31. | |
You can see how thick it comes it has been there for a minute or two. | :50:31. | :50:37. | |
You have to keep whisking it? you don't want it lumpy. | :50:37. | :50:43. | |
This is Rioja in there? Yes. As soon as it comes to the boil, out | :50:43. | :50:49. | |
it comes. You can see how thick it is. Get all of that out. Whisk the | :50:49. | :50:54. | |
syrup and the red wine mix together. That's it. That is the finished | :50:54. | :50:59. | |
base. Now, tell us about Ludlow. An | :50:59. | :51:05. | |
amazing place, famous for wonderful antique shops. Great food? | :51:05. | :51:09. | |
course! I'm just going to pop this in the fridge. | :51:09. | :51:16. | |
I'm going to throw in the sugar. When we make the souffle it must be | :51:16. | :51:22. | |
cold. Ludlow is a fantastic food destination. It has great | :51:22. | :51:26. | |
restaurants and it is the culture of the town, the butchers, the | :51:26. | :51:31. | |
bakers, there is a fantastic food festival that happens in September. | :51:31. | :51:36. | |
You are doing it? I'm not doing it, it has been going on a lot longer | :51:36. | :51:41. | |
than I have been in town. It is its 17th year this year. That is | :51:42. | :51:46. | |
incredible. So for each souffle. I need a whisk. I will use this one. | :51:47. | :51:53. | |
It is important that the base is cold when you make the souffle. | :51:54. | :52:03. | |
:52:04. | :52:06. | ||
Which whisk? A Kenny Atkins whisk or are a normal whisk? You said | :52:06. | :52:12. | |
that, not me! So, a couple of tablespoons here. | :52:12. | :52:21. | |
Ludlow is famous for Sean Hill? was the pine year. I am there to | :52:21. | :52:31. | |
:52:31. | :52:31. | ||
fly the flag. It is -- He was the pioneer. | :52:31. | :52:37. | |
It is a great area? It is a rich area for all things lovely. Someone | :52:37. | :52:42. | |
is rearing suckling pigs for me. I have a farmer, the pigs have my | :52:42. | :52:47. | |
name on them as they are running around the yard. I don't think that | :52:47. | :52:53. | |
they know it! They are all called Will? Yeah, they have a tag on them. | :52:53. | :52:59. | |
Now, you are using a whisk, but I think this is quicker? Listen, I | :52:59. | :53:07. | |
don't want to say it is a fool proof recipe, yet. | :53:07. | :53:13. | |
It doesn't look like it at the moment! But you can be brutal with | :53:13. | :53:19. | |
it. It is the corn flour? Yes. Did you sugar those? Yes, they've been | :53:19. | :53:24. | |
sugared. Excellent. Instead of using a | :53:24. | :53:29. | |
spatula, tonight be afraid of getting your arm in there, | :53:29. | :53:31. | |
incorporating the meringue and the base. | :53:32. | :53:35. | |
Now, you make these before service? These are brilliant at home. | :53:35. | :53:40. | |
Because of the corn flour it is a sturdy mix. You don't have to make | :53:40. | :53:45. | |
them and cack them straight away. You can make them a couple of hours | :53:45. | :53:49. | |
before. You can pop them in the fridge, so the desert is ready to | :53:49. | :53:55. | |
go, basically. As soon as it is pudding time, pop them in the oven, | :53:55. | :54:02. | |
eight minutes or so... Now you have to be careful not to... You press | :54:02. | :54:12. | |
:54:12. | :54:19. | ||
it around the edges with a pala tte knife? Well, na any area of the -- | :54:19. | :54:24. | |
any area of the ramekin, if it has not got butter it will stick. So | :54:24. | :54:27. | |
use the knife and smooth it off like that. | :54:27. | :54:33. | |
I know you are a keen cook, Jodie, ever tried making a souffle for a | :54:33. | :54:40. | |
dinner are party? It is dangerous. Especially with the old aga, but I | :54:40. | :54:46. | |
have someone at home who is a fantastic cook called Rachel. She | :54:46. | :54:51. | |
did a cheese souffle the other day. That was brilliant. So I do love | :54:51. | :54:56. | |
them, but I'm a roast girl. I can do a roast for a dinner party, but | :54:56. | :55:06. | |
:55:06. | :55:13. | ||
souffle, I would get a little nervous! So this method stops the | :55:13. | :55:20. | |
mix from sticking to the edge. You pop them in the fridge and put | :55:20. | :55:27. | |
them in the oven when you are ready. James you have made the berry salad. | :55:27. | :55:32. | |
It is lovely with the fruits coming from your garden. There is creme | :55:32. | :55:36. | |
fraiche and mint chopped through it. The lemon is in there to bring out | :55:36. | :55:41. | |
the flavour. Do you want to get them out? | :55:41. | :55:44. | |
get them out, I'll put them on the plate. | :55:44. | :55:49. | |
The moment of truth. I heard the eight minutes. | :55:49. | :55:56. | |
They look good. They look pretty, pretty good! They look good to me!. | :55:56. | :55:59. | |
There we go. Amazing. | :55:59. | :56:04. | |
It is a good job they did work, you brought something that is special | :56:04. | :56:11. | |
with you this morning? Yep, it is my mum's birthday, my special guest. | :56:11. | :56:19. | |
Not only have a made a souffle live on telly, it is my mum's birthday. | :56:19. | :56:25. | |
Your boy did good. Remind us of that again? Sweet red wine souffle! | :56:25. | :56:31. | |
You lucky thing. How chuffed are you?! He eis pretty good at this | :56:31. | :56:34. | |
game. Look at that. They are all works of | :56:35. | :56:44. | |
art. I feel ashamed to... Well, here, both of us! Dive in. | :56:44. | :56:50. | |
This is gorgeous. Someone tried it yesterday, they | :56:50. | :57:00. | |
:57:00. | :57:01. | ||
said it was like eating hot red wine marsh mallow! Gorgeous. That | :57:01. | :57:05. | |
is seriously good. I was wondering what the wine would | :57:05. | :57:10. | |
be like with it. It has a delicious sourness to it. It works | :57:10. | :57:15. | |
beautifully with the egg white. It is not as good as the meringue, | :57:15. | :57:23. | |
but it is OK! Let's go and see what Peter has chosen to go with Will's | :57:23. | :57:33. | |
:57:33. | :57:36. | ||
Peter has chosen to go with Will's Will's souffle is stunning. It is a | :57:36. | :57:41. | |
really intentive take on a classic recipe. When it comes to sweet | :57:41. | :57:45. | |
dishes you want the wine to be sweeter than what you have got on | :57:45. | :57:50. | |
the plate, but we don't want anything too rich or heavy, it | :57:50. | :57:54. | |
could overwhelm the bright and fresh flavours. The key for me with | :57:54. | :57:59. | |
this dish is that light, airy, almost frothy texture of the | :57:59. | :58:03. | |
souffle. That makes me thing that a little bit of fizz in our wine | :58:03. | :58:10. | |
would be a brilliant thing. You could go for a derbgs misec | :58:10. | :58:16. | |
champagne, but I have a wine that not only goes perfectly with the | :58:16. | :58:21. | |
wine, but it is sensational value for money. It is the Taste The | :58:21. | :58:24. | |
Difference, Brachetto d'Acqui 2010. There are those who may see the | :58:24. | :58:29. | |
wine on the shelf and thing it is pink, sweet, cheap and passen by, | :58:29. | :58:34. | |
but that would be a crying shame. This is a gem of a wine. Brachetto | :58:34. | :58:42. | |
d'Acqui 2010 is an historic style from the famous Piedmonte region. | :58:42. | :58:47. | |
It is renowned for its fruity character. That is what you get and | :58:47. | :58:51. | |
what we need with the dish. The red wine with the souffle make it is | :58:51. | :58:55. | |
fruity. That combined with the berries in the dish tie in | :58:55. | :58:59. | |
brilliantly with the wine. You get that gentle sparkle here. That | :58:59. | :59:04. | |
picks up well in the lightness of texture in the souffle. Yes it is | :59:04. | :59:08. | |
soft, sweet, but also fresh and herbal that works well with the | :59:08. | :59:12. | |
basil and the mint in the dish. Finally, the beautiful colour that | :59:12. | :59:19. | |
ties in so well with the vivid presentation on Will's dish. So, | :59:19. | :59:27. | |
Will, it is a style of wine that may not be to everyone's test, -- | :59:27. | :59:37. | |
:59:37. | :59:38. | ||
taste, but it is a great match. Is it a great match? I don't thing | :59:38. | :59:43. | |
he tasted it with the souffle. It is quite sweet and artificial. | :59:43. | :59:50. | |
It is horrible. It is like being a kid when you | :59:50. | :59:56. | |
drank cherry aid, not keen. What do you reckon? I would say | :59:56. | :00:01. | |
that the match with my dish was a great success. | :00:01. | :00:07. | |
Ben? It tastes like pop! It is quite light, but a miss. | :00:07. | :00:13. | |
Now, you can be joining us here at the chef's table. All you have to | :00:13. | :00:18. | |
do is write to us with your name, address and daytime telephone | :00:18. | :00:24. | |
number. The address is: It is time for Nigel Slater to supply us with | :00:24. | :00:31. | |
simple supper ideas. Today he is raiding the vegetable patch, | :00:31. | :00:35. | |
hopefully no snails, let's see if there is anything left for him to | :00:35. | :00:43. | |
I suppose I'm what you might At home my garden is split | :00:43. | :00:47. | |
That's what I love about growing your own. | :00:47. | :00:49. | |
I can pick a courgette when I want. | :00:49. | :00:52. | |
It's much fresher than in the shops. | :00:52. | :01:02. | |
:01:02. | :01:03. | ||
Growing your own, it's not just about planting seeds and picking things. | :01:03. | :01:07. | |
It's about looking after things. | :01:08. | :01:10. | |
It's about nurturing them. | :01:10. | :01:11. | |
In my case, it seems to be a never-ending game with predators. | :01:11. | :01:15. | |
I mean, these red cabbages, | :01:15. | :01:20. | |
they have been lunch for... probably him, actually. | :01:20. | :01:27. | |
This little chap has probably had more of my cabbage than I'll have. | :01:27. | :01:35. | |
If it's not the snails, it's the squirrels that have a go at anything. | :01:35. | :01:37. | |
I just stand there shaking my fist at them...uselessly. | :01:37. | :01:41. | |
It's so exciting to see my vegetables grow into tasty produce that I can simply add to any dish. | :01:41. | :01:45. | |
Well, that's if I can get to them first. | :01:45. | :01:48. | |
Somebody's had a nibble at my courgettes. In fact, that's not a nibble - that is somebody's supper. | :01:48. | :01:53. | |
It could well be the foxes. They are incredibly hungry. | :01:53. | :01:56. | |
They come right up to the back door. | :01:56. | :01:59. | |
And they seem to be living in my neighbour's garden. | :01:59. | :02:06. | |
My Tuesday night supper. | :02:06. | :02:07. | |
I'm cooking what I call Nigel's Adaptable Bean Soup, | :02:07. | :02:10. | |
which, in short, means you can adapt it to be whatever you like. | :02:10. | :02:12. | |
Start by making a base. | :02:12. | :02:14. | |
Chop some spring onions and carrots. | :02:14. | :02:17. | |
Add to a little hot oil. | :02:17. | :02:19. | |
And throw in a bay leaf or two to add some depth. | :02:19. | :02:22. | |
To add colour, I'm putting in tomatoes then pour in some | :02:22. | :02:26. | |
vegetable stock, fresh or dried, whatever you have in your cupboard. | :02:27. | :02:30. | |
To give my soup some real body and make it into a main course, I'm adding cannellini beans. | :02:30. | :02:37. | |
These are pre-boiled. | :02:37. | :02:39. | |
Strange as it sounds, I'm going to put some orange in there. Just a single piece of peel. | :02:39. | :02:44. | |
It just adds a quiet, warm citrus flavour to it. | :02:44. | :02:47. | |
The real secret to a good soup is using your old cheese rinds, the ones in the back of the fridge. | :02:47. | :02:52. | |
I found some Parmesan. | :02:52. | :02:54. | |
If you leave it there, it doesn't really dissolve. It just slightly softens. | :02:54. | :02:58. | |
And it sends that savouriness that you get with Parmesan very gently through the soup. | :02:58. | :03:06. | |
So when you taste it, you don't think, wow, there's cheese in this soup. | :03:06. | :03:09. | |
But you know there's something working behind to bring | :03:09. | :03:12. | |
all the flavours together and give it a real richness. | :03:12. | :03:16. | |
The crazy thing is, it's the end of your Parmesan. | :03:16. | :03:19. | |
It doesn't cost anything at all. | :03:19. | :03:21. | |
At this point, this soup can become anything I want it to be. | :03:21. | :03:27. | |
And I honestly don't know what it's going to be. | :03:27. | :03:30. | |
There is a point when you open the fridge, | :03:30. | :03:33. | |
you go to the salad crisper, you go to the veg rack and just see what's there. | :03:33. | :03:37. | |
I mean, I know that there's some beautiful chard out there. | :03:37. | :03:43. | |
Chard is one of those vegetables that deserves to be better known. | :03:43. | :03:48. | |
It's a wonderful vegetable. It's so easy to grow. | :03:48. | :03:51. | |
And it's one of the few vegetables that doesn't seem to be attacked by all sorts of slugs and bugs. | :03:51. | :03:57. | |
The lovely thing is, it's two vegetables in one. | :03:57. | :03:59. | |
It's the crisp stalks and then the very soft, tender leaves. | :03:59. | :04:04. | |
You don't really find it in supermarkets. | :04:04. | :04:07. | |
But most people on allotments will have a row of chard. | :04:07. | :04:10. | |
If you have an organic box, you will probably get a weekly supply. | :04:10. | :04:20. | |
:04:20. | :04:22. | ||
The stalks take a little longer to cook than the leaves, so pop them in first. | :04:22. | :04:29. | |
I'm adding some fresh parsley for seasoning, | :04:29. | :04:32. | |
but you can add whatever you fancy. | :04:32. | :04:35. | |
What I've got in there are very... | :04:35. | :04:38. | |
earthy, quite robust vegetables. | :04:38. | :04:42. | |
And I want something in there that's very soft and silky. | :04:42. | :04:46. | |
Chard leaves, because they are a bit like spinach leaves... | :04:46. | :04:51. | |
they just become soft and melting when they're warmed. | :04:51. | :04:54. | |
They don't need much cooking. | :04:54. | :05:00. | |
So... | :05:00. | :05:03. | |
the cheese has softened but not completely melted. | :05:03. | :05:08. | |
It's just added bags of flavour. | :05:08. | :05:11. | |
The beans have turned the whole thing into a main course. | :05:11. | :05:17. | |
I've got this lovely tomatoey stock. | :05:17. | :05:26. | |
Then, just because I love it, for no other reason, | :05:26. | :05:31. | |
I'm going to put a bit of my favourite olive oil, a really fruity extra-virgin olive oil. | :05:31. | :05:37. | |
Just enough. | :05:37. | :05:40. | |
It just drizzles over. | :05:40. | :05:46. | |
There we are. | :05:46. | :05:56. | |
Make a whole batch of this, and it will last you for days. | :05:56. | :06:00. | |
You can add something new every time you get it out. | :06:00. | :06:10. | |
:06:10. | :06:19. | ||
Come Friday, my meals tend to be about what's left | :06:19. | :06:21. | |
in the cupboards and fridge from my shop earlier in the week. | :06:21. | :06:24. | |
It's often about making the most of a bad job. | :06:24. | :06:26. | |
But it's quite surprising what magic you can make out of what you have left. | :06:26. | :06:28. | |
So I'm going to make them into the most delicious meal. | :06:28. | :06:32. | |
Supper tonight is a Tidy Friday Pan-fry. | :06:32. | :06:38. | |
This to me says fry-up. | :06:38. | :06:40. | |
One of those big rustic meals that's not about gentle flavours. | :06:40. | :06:45. | |
It's about getting things fried in a pan with crispy edges. | :06:45. | :06:49. | |
Just a very cheap meal where I'm using everything. | :06:49. | :06:54. | |
This really is making it up as you go along. | :06:54. | :06:58. | |
It's a collection of what's left in the fridge and what's still hanging around in the cupboards. | :06:58. | :07:03. | |
This is seriously relaxed cooking, | :07:03. | :07:06. | |
restricted only by your own good taste. | :07:06. | :07:13. | |
If I wanted this to be a little bit- more elegant, I'd peel the potatoes. | :07:13. | :07:18. | |
But I love potato skins, particularly when they go crisp in the hot oil. | :07:18. | :07:22. | |
That's when I think they're at their best. | :07:22. | :07:25. | |
Dishes like this have got to be rustic. They are meant to be big. | :07:25. | :07:28. | |
They're meant to be quite untidy looking. | :07:28. | :07:37. | |
Chop and gently boil the leftover cabbage, | :07:37. | :07:41. | |
just enough to soften it a little. | :07:41. | :07:47. | |
I'm also going to slip in some parsley. | :07:47. | :07:56. | |
Chuck the fresh greens in with all the crispy things. | :07:56. | :08:00. | |
Throw in some parsley. | :08:00. | :08:10. | |
:08:10. | :08:12. | ||
It's my Friday night supper, but it's also a great kids' dish. | :08:12. | :08:16. | |
It's an idea that they're actually getting some fresh greens in there as well. | :08:16. | :08:26. | |
:08:26. | :08:28. | ||
The trick of a great pan-fry | :08:28. | :08:31. | |
is having different textures, tastes, shapes and sizes. | :08:31. | :08:41. | |
:08:41. | :08:45. | ||
There | :08:45. | :08:46. | |
There is | :08:46. | :08:47. | |
There is more | :08:47. | :08:52. | |
There is more quick and easy recipes from Nigel next week. Right, | :08:52. | :08:58. | |
it is time to answer your foodie questions. First on the line it is | :08:58. | :09:03. | |
Rebecca from Durham. Rebecca, hello, how old are you? | :09:03. | :09:11. | |
11! What is your question for us? How do you make the perfect | :09:11. | :09:15. | |
chocolate fondant? Well, you basically make it similar to the | :09:15. | :09:18. | |
souffle, so starting off with butter and chocolate in a bowl and | :09:18. | :09:24. | |
warm it up over a pan of hot water. You add a little bit of corn flour, | :09:24. | :09:29. | |
and fold in the egg whites. Put it in a mould. Lining the mould like | :09:29. | :09:34. | |
Will did with the souffle with butter and sugar and bake it in the | :09:34. | :09:38. | |
oven for eight to ten minutes. Then you can freeze them or put them in | :09:38. | :09:44. | |
the fridge and cook from frozen, but butter the moulds really, | :09:44. | :09:49. | |
really well, but cook them for exactly eight to ten minutes. | :09:49. | :09:53. | |
Having said that, I will send you a recipe. So stay on the line. How is | :09:53. | :10:00. | |
that for you? Thank you. What is that for, is that for your | :10:00. | :10:07. | |
cookery badge? Yes, and I'm doing the Young Chef's award. | :10:07. | :10:11. | |
Well done. What would you like to see at the | :10:11. | :10:19. | |
end of the show for Jodie? Food heaven. | :10:19. | :10:29. | |
:10:29. | :10:30. | ||
Tu! And Brian, what is your question for us. | :10:30. | :10:33. | |
Thank you! What I have is courage ets. | :10:33. | :10:39. | |
What can I do with them? I love courage ets. | :10:39. | :10:45. | |
-- courage ets. I like them with a bit of flour and | :10:45. | :10:51. | |
then fry them in some butter and omive oil. Or saute them with corn | :10:51. | :11:00. | |
flour and they are beautiful cold or warm. You can cook them like a | :11:00. | :11:02. | |
rosti. Or stuff them. | :11:03. | :11:07. | |
And remember, keep the flowers. Everybody is getting rid of them. | :11:07. | :11:15. | |
Keep them, a nice little batter, of vodka and tonneic. | :11:15. | :11:21. | |
-- tonneic. They are fantastic with may nais. | :11:21. | :11:28. | |
Tonnic. -- they are fantastic with mayon | :11:28. | :11:37. | |
ace. Now, Toby? What would you like to | :11:37. | :11:47. | |
:11:47. | :11:48. | ||
ask us? I have been fly-fishing. I have caught my first fresh | :11:48. | :11:55. | |
rainbow trout. What would you do with it? Keep it whole. Stuff the | :11:55. | :12:01. | |
belly with something, nice soft herbs, dill, chervil. Wrap it in | :12:01. | :12:08. | |
tin foil or paper. A splash of white wine and pop it into an oven. | :12:08. | :12:13. | |
At 10 degrees. For ten to is a minutes it steams inside the tin | :12:13. | :12:18. | |
foil of the paper so it keep it is nice and moist. When you open it | :12:18. | :12:22. | |
you get a lovely waft coming from the bag. | :12:22. | :12:28. | |
I know that I like my butter, but literally, nut brown butter. A hot | :12:28. | :12:34. | |
pan, butter, it starts to go brown and a squeeze of lemon Joyce over | :12:34. | :12:38. | |
the top of fresh trout is delicious. What dish would you -- would you | :12:38. | :12:46. | |
like to see at the end of the show, food heaven or fell if? -- or food | :12:46. | :12:52. | |
hell? Food heaven. It is a whitewash! Right, it is | :12:52. | :12:56. | |
that time of the show where the chefs battle it out to see how fast | :12:56. | :13:04. | |
they can make a three-egg omelette. This is going to be tight today, I | :13:04. | :13:08. | |
think? I know he is a Michelin- starred chef, so lead on. | :13:08. | :13:14. | |
Let's get the clocks on the screens, please. Are you ready, a three-egg | :13:14. | :13:19. | |
omelette cooked as fast as you can. Three, two, one, go! The cons | :13:19. | :13:29. | |
:13:29. | :13:30. | ||
station you get! competitiveness! Oh, my God! | :13:30. | :13:36. | |
Remember it must be an omelette it must be an omelette. | :13:36. | :13:46. | |
Remember your mother, Will! Will, Will! Notice there is no round of | :13:46. | :13:52. | |
applause for that one. Will, your mother may be here, | :13:52. | :13:56. | |
mate... But.... You can disqualify that. I'm not proud of that | :13:56. | :14:04. | |
What is your mother going to say! Silvena? Well, it's not bad. | :14:04. | :14:10. | |
It's not bad?! It's not good, really. Come on. This is not bad. I | :14:10. | :14:17. | |
work 18 hours a day now, it's not bad! Look, this is... Don't feel | :14:17. | :14:24. | |
sorry for her James! I ain't pregnant, but I ain't eating either | :14:24. | :14:29. | |
of them! So, will Jodie get her idea of food heaven or food hell? | :14:29. | :14:34. | |
All of our guys have been going for food heaven, Dover sole. We will | :14:34. | :14:40. | |
find out what Jodie is having after a classic film from the Keith Floyd | :14:40. | :14:45. | |
archives. After last week's bat well a formidable French cook, he | :14:45. | :14:55. | |
:14:55. | :15:14. | ||
has retired to a fancy hotel. He is stretching from the Mediterranean | :15:14. | :15:21. | |
You usually see them from the plane- But these mountains profoundly | :15:21. | :15:24. | |
as reflected in the highly-spiced cooking of these fiery people. | :15:24. | :15:27. | |
These farmers aren't posing for picture postcards. They are essential to this region. | :15:27. | :15:31. | |
The landscape is dotted with stacks- of fern, like crunchy walnut whips. | :15:31. | :15:35. | |
Spanish influence abounds. | :15:35. | :15:38. | |
The cooking is highly spiced, gutsy, and simple to cook. | :15:38. | :15:43. | |
This place is like a morgue! Nobody here! Forty-eight tables, and not an order in the place. | :15:43. | :15:52. | |
Well, it IS January. | :15:52. | :15:55. | |
You know how we scrounge things, and inconvenience the "patrons". | :15:55. | :16:00. | |
So they have the afternoon off, and I'll cook my own lunch. | :16:00. | :16:05. | |
Basque people are proud about their red peppers - come down here,- Clive! - green peppers, and onions. | :16:05. | :16:13. | |
In fact, those are the colours of Pays Basque. | :16:13. | :16:18. | |
They're also proud of their jambon de Bayonne, which is an essential part of this chicken dish. | :16:18. | :16:26. | |
Maize-fed, free-range chicken - just the legs, because that's economical. I've seasoned them. | :16:26. | :16:33. | |
Some beautiful fresh tomatoes which I've peeled and crushed up. | :16:33. | :16:38. | |
One thing we must have is their famous red pimento powder, which is a bit spicy. | :16:38. | :16:45. | |
So I'll do a bit of chopping, a bit of cooking... | :16:45. | :16:49. | |
a little glass of M Bonnet's special wine - it's his hotel that we're staying in. | :16:49. | :16:54. | |
They say a day without wine is like- a day without you-know-what! | :16:54. | :17:00. | |
The director says I haven't been doing enough chopping, so we'll put that to rights. | :17:00. | :17:08. | |
We'll fry these onions in a moment, | :17:08. | :17:11. | |
in some lovely lard. | :17:11. | :17:15. | |
You don't use olive oil in the Pays Basque, or butter, or corn oil, as I've said before. | :17:15. | :17:22. | |
You use goose fat, duck fat or pork fat. I have to chop these green peppers up. | :17:22. | :17:29. | |
Show them, Clive! Come on! I'm doing my best to be jolly sporty on this January afternoon, | :17:29. | :17:36. | |
dashing away with the sharp knife! | :17:36. | :17:39. | |
People like to watch this, because they hope I'll cut my fingers, but I never do! | :17:39. | :17:46. | |
Very elementary, very simple. | :17:46. | :17:50. | |
Then we need some Bayonne ham, cut into tiny pieces. I'll explain where all these go in a minute. | :17:51. | :17:59. | |
I'll chop those a bit finer, I think. | :17:59. | :18:03. | |
Pleased with me so far? I'm quite enjoying myself. I've got the hotel to myself. | :18:03. | :18:10. | |
About 800 rooms, and only the BBC crew staying in it - quite a turn-off for the owners! | :18:10. | :18:17. | |
Bit of parsley. Lovely fresh thyme.- Look, I've made a rainbow! | :18:17. | :18:23. | |
A little bit of pimento. | :18:23. | :18:28. | |
Stay on that, Clive. Thank you. I'm going over to the stove, OK ? | :18:28. | :18:38. | |
:18:38. | :18:47. | ||
I put chopped onions, little pieces- of jambon de Bayonne, which is ham from Bayonne - get it? OK ? - | :18:47. | :18:52. | |
and some lovely, lovely lard. | :18:52. | :18:56. | |
Next, I put in the seasoned leglets- of "poulet de mais" - chicken raised on corn. | :18:56. | :19:04. | |
I hope there's a picture of those corn stores! | :19:05. | :19:09. | |
That's why the chickens are yellow. | :19:09. | :19:12. | |
Anyway, back to the pot! | :19:12. | :19:15. | |
Let those take a nice golden colour- in this quite brisk heat. Turn them all over. | :19:15. | :19:23. | |
Next, in go my red and green peppers. | :19:23. | :19:28. | |
Stir those well in. Let them take the lard, and get well seasoned with the bits of ham. | :19:28. | :19:37. | |
Now, if the director... Oh, I can manage. | :19:37. | :19:41. | |
Into my little bit of parsley I've put that fierce, red pimento powder, OK ? And the garlic. | :19:41. | :19:49. | |
Got it, Clive? So that goes in. | :19:49. | :19:53. | |
It all takes the heat really well. | :19:53. | :19:57. | |
Then, finally, these chopped tomatoes and all their juices. | :19:57. | :20:03. | |
Stir it in like that. | :20:03. | :20:07. | |
Give it a good... | :20:07. | :20:11. | |
..a good shake, like that, and let it simmer. | :20:11. | :20:16. | |
That'll take one hour, 20 minutes. I'm going for a stroll. See you in the dining-room. | :20:16. | :20:23. | |
Bye, now! | :20:23. | :20:27. | |
MUSIC: Ravel's "Bolero" | :20:27. | :20:31. | |
BBC research shows that you find these pictures just as exhaus... as fascinating as I do. | :20:31. | :20:39. | |
This was the birthplace of Ravel. It's said he hummed "Bolero" on his way down to St Jean de Luz | :20:39. | :20:46. | |
for a plate of grilled sardines. Yum yum! | :20:46. | :20:50. | |
Seriously, this former whaling port- is great in winter. Louis XIV got married here. | :20:50. | :20:57. | |
Hemingway liked it, and I like Hemingway. "We had a good meal. | :20:57. | :21:02. | |
"Roast chicken, new green beans, mashed potatoes, a salad, and apple pie and cheese." | :21:02. | :21:09. | |
Sounds good! ALMOST as good as my brilliant Chicken Basquaise. Isn't that delicious! | :21:09. | :21:17. | |
As you can see, it's down to me and Ernest at the moment, | :21:17. | :21:22. | |
so I'll get on with my lonely supper. | :21:22. | :21:26. | |
If any publishers are out there, I really want to be a novelist. | :21:26. | :21:31. | |
Here's a piece I've just written. | :21:31. | :21:35. | |
REVERENT VOICE: "The cold air cleared my head, and the snowy mountains looked fine. | :21:35. | :21:42. | |
"Jake wanted a drink. I said no, we'd miss the dealing. | :21:42. | :21:47. | |
"As we walked, the sun broke the ridge. The horsehair was going good, and men did business." | :21:47. | :21:54. | |
Pulitzer Prize for me, I shouldn't be surprised! | :21:54. | :21:59. | |
"Pablo was cooking Bayonne ham over charcoal. | :21:59. | :22:04. | |
"I watched Clive taking mood shots of men discussing pelote with passion. | :22:04. | :22:10. | |
"The women sold hard mountain cheeses on rough tables, | :22:10. | :22:15. | |
"and stacked spiced sausages like gold bars. | :22:15. | :22:19. | |
"Jake said it was time Clive won an award for his photography. | :22:19. | :22:25. | |
"I went to buy a Gateau Basque." Filled with custard. It's good! | :22:25. | :22:35. | |
:22:35. | :22:37. | ||
Yes, | :22:37. | :22:38. | |
Yes, we | :22:38. | :22:38. | |
Yes, we did | :22:38. | :22:41. | |
Yes, we did like, that Keith. Classic stuff. It is time to find | :22:41. | :22:46. | |
out if Jodie is facing food heaven or food hell. Everybody here has | :22:46. | :22:52. | |
made their minds up, if it was not writing on the cards, already, food | :22:52. | :22:57. | |
heaven could be this lovely piece of Dover sole, the king of all flat | :22:57. | :23:00. | |
fish. With artichokes and chore eethow. | :23:00. | :23:10. | |
:23:10. | :23:18. | ||
I love -- ch ritzo. Or there could be mackerel. What do | :23:18. | :23:23. | |
you thing that this lot have decided? I really hope that they | :23:23. | :23:29. | |
have gone author that -- for that 7-0. The mackerel is gone. So, I am | :23:29. | :23:34. | |
going to take this fish, first of all. I have to prepare the fish. If | :23:34. | :23:44. | |
:23:44. | :23:46. | ||
you guys can make me the gnocchi, Phil, if you Will? -- if you will? | :23:46. | :23:55. | |
-- if you guys can make me the gnocchi, Will if you will?! With | :23:55. | :24:01. | |
Dover sole, this is one of the world's most expensive fish, this | :24:01. | :24:05. | |
one was �17. Wow! Mind you, we are in London. | :24:05. | :24:11. | |
So, London prices and all of that. But it is quite expensive is Dover | :24:11. | :24:14. | |
sole. So, remove the skirt. That is | :24:14. | :24:16. | |
So, remove the skirt. That is called the skirt. | :24:17. | :24:25. | |
Now, the skin if you go that way it is smooth, but like a cat's tongue | :24:25. | :24:32. | |
if you go that way. So we have to remove this skin. We cut this at | :24:32. | :24:37. | |
the back of the tail. That is why we keep this part of the tail on. | :24:37. | :24:44. | |
So we remove that. Grab a cloth. This part of the skin not that | :24:44. | :24:48. | |
tasty. For a whole Dover sole we are have to prepare it. | :24:48. | :24:58. | |
:24:58. | :24:59. | ||
Oh, look at that. It reminds me of waxing my legs! For Lady Gaga, she | :24:59. | :25:07. | |
has a handbag there! Remove that bit off as well and we can take the | :25:07. | :25:09. | |
head off. Yes. | :25:09. | :25:15. | |
Remove that head. So chop it through. A nice sharp | :25:15. | :25:19. | |
knife and straight through. Is it difficult to fillet these or | :25:20. | :25:26. | |
is it a time thing. It is easy to fillet. | :25:26. | :25:32. | |
Mackerel is too. Now, salt, pepper, often you would | :25:32. | :25:36. | |
not put flour on this, but it working really well. | :25:36. | :25:41. | |
So get hot oil in the pan. As we are going to cook this whole. We | :25:41. | :25:47. | |
place the whole fish in the flour. If you have it whole, you would | :25:47. | :25:51. | |
cook it similar to what I am doing now. We start off with the oil | :25:51. | :25:54. | |
first of all. Then you start cooking it with the butter and | :25:54. | :25:59. | |
stuff. Sorry, I'm in the way. I'll point | :25:59. | :26:09. | |
:26:09. | :26:10. | ||
it over here! What's that now? That is more oil? Just normal? Yes, you | :26:10. | :26:20. | |
can use olive oil or rapeseed oil is very good. Seer it off, then are | :26:20. | :26:25. | |
going to add a few nobs of butter. If we add the butter too early, it | :26:25. | :26:28. | |
will burn. So add the oil and colour it a little bit. | :26:28. | :26:33. | |
Then we add the butter. So the butter is going to give it a nice | :26:33. | :26:40. | |
flavour while it is cooking, see? Hmm! Now, at that point, we just go | :26:40. | :26:44. | |
round... Yes, the bump. So it is starting to brown now. | :26:44. | :26:48. | |
So you get a nice colour and we flip it over. | :26:48. | :26:51. | |
Lovely. That is what we are looking for. | :26:51. | :26:55. | |
Now at this point, take the whole pan and straight in the oven. So | :26:55. | :27:01. | |
with the butter, with everything else, it speeds up the cooking time. | :27:01. | :27:05. | |
Don't transfer it on to a tray if you don't have to. That goes in | :27:05. | :27:10. | |
there for five minutes. In the meantime we have the gnocchi. That | :27:10. | :27:15. | |
is what Will is making it is baked potatoes. The skin is off. Put | :27:15. | :27:25. | |
:27:25. | :27:26. | ||
through a ricer. You definitely need one of these it makes the best | :27:26. | :27:33. | |
mashed potato. Is it lazy mashed potato No, we | :27:33. | :27:43. | |
:27:43. | :27:45. | ||
have to do all the work! Then with the potato you need eggs and | :27:45. | :27:51. | |
parsley. Now, the artichokes we are cooking that with this. | :27:51. | :28:01. | |
:28:01. | :28:03. | ||
This is the choritzo. That goes in there. In the pan. | :28:03. | :28:07. | |
So, the artichokes go in. A little bit of oil. | :28:07. | :28:17. | |
:28:17. | :28:17. | ||
Yep. And we start them off. We take this | :28:17. | :28:25. | |
Ibericochoritzo. So, quite chunky pieces? Yes, you | :28:25. | :28:30. | |
want the flavour from that. There is no point in cutting this too | :28:30. | :28:34. | |
small. This is fantastic stuff. You can find it here? Yes, right | :28:34. | :28:38. | |
here. There are lots of Spanish suppliers now. | :28:38. | :28:45. | |
Tomatoes... Score the tops of them and put them in boiling water. | :28:45. | :28:50. | |
That's that. Straight in there. We are basically going to conkas the | :28:50. | :28:57. | |
tomatoes, to remove the skin. -- concasse. You put them in | :28:57. | :28:59. | |
boiling water for ten seconds, the skin starts to come off. | :29:00. | :29:03. | |
So, in that pan we are going to add sherry. | :29:03. | :29:09. | |
Stand back a bit. Sherry? A bit of sherry. | :29:09. | :29:15. | |
Look at that! Some chicken stock, even though this is a fish dish we | :29:15. | :29:19. | |
put a bit of chicken stock in there. Cook that down. | :29:19. | :29:23. | |
Take the tomatoes out. See the skin coming off? Yes. | :29:24. | :29:31. | |
Take them over to the guys here and they will concasse the tomatoes. | :29:31. | :29:41. | |
:29:41. | :29:41. | ||
That is deseeding them? Yes, deskinned and deseeded and diced. | :29:41. | :29:45. | |
There are the gnocchi. They are lovely. | :29:45. | :29:50. | |
You can freeze the gnocchi. But they go straight in. You can | :29:50. | :29:54. | |
flavour them with whatever you want, saffron or whatever you want. | :29:54. | :29:58. | |
Straight in the boiling salted water. As soon as they come to the | :29:58. | :30:04. | |
surface they are cooked. Now, if I can have my tomatoes | :30:04. | :30:10. | |
carefully done as well. We turn that up now. The reason we | :30:10. | :30:15. | |
put the lid on is to cook the artichokes. That is the key. If are | :30:15. | :30:18. | |
preparing this, with the artichokes, they go brown. | :30:18. | :30:23. | |
That's when they are ready? When they go brown? Well, no, if you | :30:23. | :30:28. | |
leave them out, they oxidise like the apples. So once they are peeled | :30:28. | :30:33. | |
they have a habit of oxidising. So see that, the gnocchi has come to | :30:33. | :30:36. | |
the top? So quick. Grab a plate. | :30:36. | :30:38. | |
That's it. Thank you very much. | :30:38. | :30:43. | |
So, these can them come out. They are the little gnocchi. | :30:44. | :30:48. | |
They look lovely. Now, this is cooking away. | :30:48. | :30:52. | |
Artichokes don't take long to cook about four or five minutes. They | :30:52. | :31:00. | |
have nice flavour from the sausage. Some double cream. | :31:00. | :31:06. | |
Stop taking the mick of how I pronounce things. I mentioned what | :31:07. | :31:14. | |
I said to the there are manager, you have put weight on, you've been | :31:14. | :31:24. | |
:31:24. | :31:25. | ||
eating pork pies! So we have a little bit of chervil and chives. | :31:25. | :31:31. | |
Now, the tomatoes in, the gnocchi in. You can almost have this as a | :31:31. | :31:34. | |
dish on its own. This is good enough to eat as it is | :31:35. | :31:37. | |
like that. It looks incredible. | :31:37. | :31:43. | |
Salt, pepper. Our fish is out. That can go straight on our plate, will. | :31:43. | :31:48. | |
This oil from the sausage is amazing. | :31:48. | :31:55. | |
So, that is it. A nice hot oven is what you want | :31:55. | :32:01. | |
for this. A touch of lemon juice on there. I will season it up for you. | :32:01. | :32:04. | |
That is a monster of a fish. Beautiful. | :32:04. | :32:08. | |
It is lovely, isn't it? Then you have this. | :32:08. | :32:13. | |
And so quick. That is the key, well it is with | :32:13. | :32:20. | |
three of us cooking! That would take me all day! It is, you can do | :32:20. | :32:24. | |
this dish with any fish, it doesn't have to be Dover sole, but the idea | :32:24. | :32:30. | |
if you have all of that with the herbs on the top, guys. | :32:30. | :32:35. | |
Wow! That looks amazing. A nice and easy dish. Careful of | :32:35. | :32:45. | |
:32:45. | :32:46. | ||
the bones in there. There you have it. My Dover sole with choritzo and | :32:46. | :32:49. | |
artichokes. Dive into that. You have to see if that is food | :32:49. | :32:54. | |
heaven. It looks like it is! Tell us what you reckon. | :32:54. | :32:57. | |
Now, all of this waste from the artichokes, you can't do anything | :32:58. | :33:02. | |
with it, but you get an amazing flavour from the artichokes. | :33:02. | :33:07. | |
What would you do with the spare artichokes? You have to get rid of | :33:07. | :33:14. | |
it. You can't really use it. Now, to go with this, Peter has chosen a | :33:14. | :33:15. | |
Stork's Tower Tempranilllo Shiraz Rose 2009. | :33:15. | :33:20. | |
Ignore the colour. It is fine. �4.99. I preferred this one to the | :33:20. | :33:25. | |
one we had before. Dive into that. What do you reckon? | :33:25. | :33:32. | |
The gnocchi is nice! Thank you very much! Delicious! Nice? Very, very | :33:32. | :33:37. | |
delicious. What it is, it is the perfect pasta sauce as well. | :33:37. | :33:41. | |
Thank you very much. Best of luck for September. That is all today on | :33:41. | :33:46. |