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Good morning. It is not cold, is it? I have made it into the studio. | :00:08. | :00:13. | |
We have the perfect anti-dote for all of this snow! It is time to | :00:13. | :00:23. | |
:00:23. | :00:34. | ||
cook, this is Saturday Kitchen Live! Welcome to the show. | :00:34. | :00:38. | |
Cooking with me in the studio are three British chefs. First, he is | :00:38. | :00:43. | |
in charge of feeding the world's most glamorous people at the | :00:43. | :00:50. | |
Wolseley, it is Lawrence Keogh. Normally behind the hobs of north | :00:50. | :00:58. | |
London's famous restaurants, it is Bryn Williams. Finally, his | :00:58. | :01:01. | |
restaurant in the heart of Birmingham has been named as one of | :01:01. | :01:06. | |
the best in the country it is the brilliant Peter Lovenkrands. He | :01:06. | :01:11. | |
wrote that bit! -- it is the brilliant Steve Love. | :01:11. | :01:18. | |
Lawrence, what are you starting us off with today? I am doing a fillet | :01:18. | :01:19. | |
of sole Saint-Germain with sauce remoulade. | :01:19. | :01:27. | |
That is finished off with anchovies. It has an interesting ingredient as | :01:27. | :01:33. | |
it is flour, melted butter and then grilled. | :01:33. | :01:39. | |
And Bryn, what are you making, something seasonal? Yes, I am doing | :01:39. | :01:45. | |
a roast pheasant with wild mushrooms. | :01:45. | :01:50. | |
And the pheasant season, there is a couple of weeks left? Yes, the end | :01:50. | :01:53. | |
of January. They are still there in the supermarkets. | :01:53. | :01:58. | |
Steve, we are finding out what you are cooking a little later on the | :01:58. | :02:01. | |
show. Time to relax. Are you nervous? A little. | :02:01. | :02:10. | |
Now, we have our usual selection of foodie films from the BBC archive, | :02:10. | :02:14. | |
today we have Rick Stein and also Raymond Blanc, brand new to | :02:14. | :02:19. | |
Saturday Kitchen. Now, the reason for an extra chef today is that our | :02:19. | :02:28. | |
special guest was going to be the brilliant Sally Field, a two-time | :02:28. | :02:32. | |
Oscar winner. However, she is snowed in Paris, | :02:32. | :02:37. | |
but she is going to be on the telephone for us. Are you there? | :02:37. | :02:44. | |
I'm here! Gee, I got stuck in Paris, what a hardship! A tough place to | :02:44. | :02:46. | |
get stuck. Exactly. | :02:46. | :02:52. | |
What is the weather like there? Well, it does not look like it is | :02:52. | :02:57. | |
clearing up, but it is not snowing but it does look threatening. | :02:57. | :03:01. | |
Well, we wish you were here but we will speak with you instead. You | :03:01. | :03:06. | |
are on a tour at the moment, on a plane touring the world with Steven | :03:06. | :03:14. | |
Spielberg and Daniel Day-Lewis. You are in the film Lincoln, tell us | :03:14. | :03:20. | |
about that? Well, what can I say it is a phenomenal film directed by | :03:20. | :03:29. | |
Steven Spielberg. It is about four months in the life | :03:29. | :03:34. | |
of Abraham Lincoln and I play Mary Todd Lincoln, his wife. | :03:34. | :03:39. | |
Now, I think that the film is out this week on Friday, but you play a | :03:39. | :03:44. | |
fascinating character and a real- life story as well. She was an | :03:44. | :03:50. | |
interesting character. She knew he would be the President in their | :03:50. | :03:56. | |
early days, in their 20s? Yes, she was very smart. She was from a | :03:56. | :04:02. | |
powerful political family in the south. She was highly educated for | :04:02. | :04:08. | |
a woman of those times. She spotted him, literally, across the room. He | :04:08. | :04:14. | |
was new in his life as a lawyer. He was gawky, tall, awkward. She was | :04:14. | :04:20. | |
sort of the belle of the ball. She said that was the man she would be | :04:20. | :04:24. | |
marrying and that he would be the President. She set about to make | :04:24. | :04:31. | |
that happen. She was ambitious, yes but also a very complicated, | :04:31. | :04:35. | |
interesting woman. Had there not been a Mary Todd Lincoln, honestly, | :04:35. | :04:40. | |
there would not have been an Abraham Lincoln. | :04:40. | :04:43. | |
The two characters played by yourself and obviously Daniel Day- | :04:43. | :04:49. | |
Lewis, they are a fascinating mix of characters and also in the mix, | :04:49. | :04:55. | |
Tommy Lee Jones as well. What an amazing cast to be a part of? | :04:55. | :05:00. | |
was a great crew. An amazing time. I have been here a long time in | :05:00. | :05:06. | |
this business. I don't think that I will ever have an experience like | :05:06. | :05:10. | |
this ever again. Steven Spielberg created this world for us, this | :05:10. | :05:15. | |
bubble that we lived in. It really helped to us believe that | :05:15. | :05:20. | |
we were these people, that this was 1865. It was a remarkable | :05:20. | :05:24. | |
experience. I hate to see it go. I could be touring and talking about | :05:24. | :05:30. | |
it for the rest of my life. Now you mention Daniel Day-Lewis, | :05:30. | :05:34. | |
he stayed in character while filming and while you were away | :05:34. | :05:39. | |
from filming, the entire time. Did that help you as an actress? People | :05:39. | :05:44. | |
talk about, that but I don't know an actor who does not do that, the | :05:44. | :05:47. | |
difference is that Daniel does it better than anybody else. We all | :05:47. | :05:54. | |
try to do that. That is the attempt. When you are doing a very | :05:54. | :05:59. | |
complicated, deep character, you cannot go in and out. You have to | :05:59. | :06:03. | |
try to get into the shoes of that character, to stay there. | :06:03. | :06:08. | |
So, certainly he stayed in character but so did I, so did | :06:09. | :06:16. | |
everybody to a degree. But I work like that so it was | :06:16. | :06:23. | |
wonderful for me to meet an actor and work with an actor who has such | :06:23. | :06:28. | |
integrity. What fascinated me after the film, | :06:28. | :06:34. | |
you go away and you do the research on what happened to Mary after. The | :06:34. | :06:44. | |
story after his death, she ended up in an asylum, it must have been a | :06:44. | :06:49. | |
fascinating character to play? she was a tragic figure, but I know | :06:49. | :06:53. | |
kind of what happened to her after his death but I didn't do the | :06:53. | :06:59. | |
research after that, I didn't want it entering in my mind as I was | :06:59. | :07:03. | |
playing the era I was playing. I know that some of the incidents | :07:03. | :07:08. | |
that happened have to do with the characters in her life in the film. | :07:08. | :07:13. | |
I didn't want it to enter into my consciousness at all, what happens | :07:13. | :07:17. | |
to her. Well, enjoy Paris. You are in the | :07:17. | :07:23. | |
capital of food in Paris! I am, I But it is a shame you are not here | :07:23. | :07:27. | |
this morning. I think you may have enjoyed some of the dishes that we | :07:27. | :07:32. | |
could have been cooking for you but we still are. So, Sally's idea of | :07:32. | :07:36. | |
food heaven or food hell, Sally, what is your food heaven if you | :07:36. | :07:42. | |
were here? Well, I like a lot of different things that I would call | :07:42. | :07:47. | |
heaven, but I have always loved lamb. Lamb has always been my | :07:47. | :07:51. | |
favourite meat. I don't really like meat. I only like lamb! That sounds | :07:51. | :07:58. | |
good to me, what about the dreaded food hell? Well, I can hardly even | :07:58. | :08:04. | |
say the word, I hate them so much, they are hazelnut! So, for food | :08:04. | :08:09. | |
heaven, it is lamb. This is one of my favourite dishes, I know you are | :08:09. | :08:13. | |
a fan of Currys. Yes, I am. | :08:13. | :08:18. | |
I am making a lamb madras with Bombay potatoes. It has lots spices, | :08:18. | :08:22. | |
onions, garlic. The lamb is shredded and put into the sauce, | :08:22. | :08:28. | |
served with a few Bombay potatoes on the side. How does it sound? | :08:28. | :08:37. | |
want it! I want it! Or you could be facing food hell. That is the | :08:37. | :08:42. | |
hazelnuts. I thought I would do a hazelnut meringue with coffee and | :08:42. | :08:48. | |
hazelnut praline cream. It is served with a warm toffee | :08:48. | :08:55. | |
sauce, how does that sound? Revolting! Thank you very much! | :08:55. | :08:59. | |
Well those people watching will have to wait until the end of the | :08:59. | :09:03. | |
show to find out which one I could have been cooking for Sally, but | :09:03. | :09:07. | |
thank you very much for joining us, it is the brilliant, Sally Field! | :09:07. | :09:10. | |
Thank you. Good luck with the rest of the | :09:10. | :09:17. | |
tour! OK but I want that recipe for the lamb! And don't forget to watch | :09:17. | :09:21. | |
Lincoln it really is fantastic. If you would like to ask a question on | :09:21. | :09:30. | |
the show, call this number: If I get to speak to you, I will be | :09:30. | :09:36. | |
asking if you want me to cook Sally's food heaven or food hell. | :09:36. | :09:43. | |
Now, the man up first is the man in charge of the top restaurant in the | :09:43. | :09:49. | |
city of London, it is the Wolseley, and we have Lawrence Keogh. So this | :09:49. | :09:57. | |
is a classic dish? Yes, a fillet of sole, with flour and melted butter. | :09:57. | :10:02. | |
I know you want to talk about the I know you want to talk about the | :10:02. | :10:06. | |
fish, so away that you go. Yes, I work for a small cafe in | :10:06. | :10:13. | |
Green Park, we own do about 400 for breakfast. About 300 for lunch! | :10:13. | :10:21. | |
This was better in the rehearsal, wasn't it?! 180 afternoon teas, and | :10:21. | :10:28. | |
about 400 for dinner, right up until midnight! The crew just want | :10:29. | :10:32. | |
a curry! I will rush into the fillets. | :10:32. | :10:38. | |
Now, the Wolseley used to be a car showroom? It was and also a bank. I | :10:38. | :10:44. | |
trained at the Ritz many years ago. We used to go in there to cash our | :10:44. | :10:47. | |
cheques. I remember the building was so beautiful. | :10:47. | :10:52. | |
It is an incredible location and incredible building inside? It is | :10:52. | :10:58. | |
easy to get to. It is Grown Park, Piccadilly. You come out it is | :10:58. | :11:08. | |
:11:08. | :11:09. | ||
beside the Ritz. People think it is extremely expensive but it is not | :11:09. | :11:14. | |
it is like a cafe. Well, it is not really a cafe, it | :11:14. | :11:23. | |
does not have the chequered table cloths and the squeezey tomato | :11:23. | :11:29. | |
ketchup sha?! No, not quite but you can turn up in anys and trainers. | :11:29. | :11:36. | |
It is a great cafe if you are going to call it that! It is based on the | :11:36. | :11:44. | |
European cafes, like those in Austria and Vienna. It is a lovely | :11:45. | :11:50. | |
meeting place. The restaurant itself is so ornate. We work with a | :11:50. | :11:55. | |
great team of people there, front of house and back of house. There | :11:55. | :12:05. | |
:12:05. | :12:08. | ||
are only 60 chefs in the kitchen. The kitchen is manned Ayrton Senna. | :12:08. | :12:16. | |
-- 26/7. The whole place is ticking over from 7.00am to midnight. | :12:16. | :12:24. | |
Now, you are making the mayonnaise. This is with the egg yolks. If you | :12:24. | :12:32. | |
are whisking the eggs over hot water, it would be hollandaise. | :12:32. | :12:39. | |
This one is with a tartar sauce. So we are adding onions, capers and | :12:39. | :12:48. | |
chopped parsley. The addition is anchovies and using anchovy essence. | :12:48. | :12:55. | |
So it is a grown-up flavour. You have worked most of your life | :12:55. | :13:00. | |
as a chef? Yes, starting in Australia. | :13:00. | :13:05. | |
What an amazing transformation in 20 years, though, how food and | :13:05. | :13:14. | |
restaurants have changed. They have super, big restaurants now. Around | :13:14. | :13:18. | |
the corner from you, there are so many great restaurants. | :13:18. | :13:26. | |
All along that strip there are big restaurants, there is Nobus, The | :13:26. | :13:34. | |
Avenue. We are flat out every day. We went for dinner there last night | :13:34. | :13:44. | |
:13:44. | :13:48. | ||
it was fantastic. Now the most important part of this | :13:48. | :13:53. | |
is this part. This is the back of the fish. Turn it over and run the | :13:53. | :13:57. | |
knife across it. If you don't it will curl up. | :13:57. | :14:02. | |
I find that the most important part is to get it under the grill with | :14:02. | :14:08. | |
teleminutes to go. You have three minutes! Don't worry, | :14:08. | :14:16. | |
chef, you will be all right on the night! Flour, melted butter. | :14:16. | :14:20. | |
Japanese breadcrumbs. You can play with the dish. You can put | :14:20. | :14:24. | |
different herbs in the breadcrumbs. Straight in the flour. What is good | :14:24. | :14:30. | |
is that you can do this the day before with the fillets kept in the | :14:30. | :14:37. | |
fridge. Grease the tray, don't Putney foil or anything on it. | :14:37. | :14:43. | |
Straight on with the fillets. These will not take long. About three to | :14:43. | :14:51. | |
four minutes. You have two-and-a-half! If you | :14:51. | :14:56. | |
deep fried it, it would be with eggs, instead of melted butter or | :14:56. | :15:03. | |
it would come off? Yes, it is a different type of panne. | :15:03. | :15:11. | |
You learn this at college. Right, I will do the salad. | :15:11. | :15:21. | |
:15:21. | :15:22. | ||
It was not like this on Ready Steady! Was it, James?! Right, | :15:22. | :15:27. | |
salad now. So, the sauce, we have some of this | :15:27. | :15:32. | |
anchovy piece. I have some leaves here. | :15:32. | :15:38. | |
So, salt and pepper but not so much salt because of the anchovies. | :15:38. | :15:42. | |
Remember if you would like to ask a question to any of our three chefs, | :15:42. | :15:51. | |
call this number: You are also deciding what I would | :15:51. | :15:55. | |
have been cooking for Sally Field if she was here and not stuck in | :15:55. | :15:59. | |
Paris, for her food heaven or food hell. There you go. | :15:59. | :16:06. | |
This is dandelion. It is nice to eat at this time of year. It is | :16:06. | :16:10. | |
good for your liver. So anyone who wants a detox in | :16:10. | :16:18. | |
January. That is a little tip. I always find that a bacon sandwich | :16:18. | :16:28. | |
:16:28. | :16:28. | ||
cures it! Right, peel the cucumber. Whatever you do, don't go picking | :16:28. | :16:33. | |
this from the garden. This is the salad leaf. You can grow it. | :16:33. | :16:39. | |
It is bitter? Yes, we are doing it with honey mustard dressing, it | :16:39. | :16:45. | |
helps to give a bit of sweetness. It is a bit intense. | :16:45. | :16:52. | |
So, the dressing? A bit of vinegar. A bit of grain mustard. | :16:52. | :17:02. | |
:17:02. | :17:03. | ||
I will take the seeds out here and do little slices of cucumber. This | :17:03. | :17:12. | |
is cut at an angle. You are showing off the skills | :17:12. | :17:19. | |
today?! It reminds me of being in Sydney! There goes with the | :17:19. | :17:27. | |
boomerang cucumber slices. So, the dressing, that has the | :17:27. | :17:33. | |
honey, mustard, a little bit of rapeseed oil. The fish is looking | :17:33. | :17:37. | |
good. I flashed it in the oven. You can | :17:38. | :17:42. | |
grill it a little but sometimes the breadcrumbs catch. | :17:42. | :17:48. | |
Fantastic, James. Right, that is done. Come on, chuck it on. | :17:48. | :17:52. | |
That will disappear. We have a dinner coming up for the | :17:53. | :18:01. | |
boss. A charity dinner called Who's Cooking Dinner? The whole thing is | :18:01. | :18:05. | |
for a leukaemia charity. I need to mention that. | :18:05. | :18:10. | |
I also have to say hello to my son, bless him. He has a little chest | :18:10. | :18:18. | |
infection at home. Hope you are getting better, mate. Get better, | :18:18. | :18:22. | |
Dylan! He has a terrible chest infection. Right, there is our | :18:22. | :18:27. | |
sauce. Are you happy with that? Fantastic. | :18:27. | :18:32. | |
And with you filleting the fish like that it does not take long to | :18:32. | :18:36. | |
cook. No, how quick was that? They are | :18:36. | :18:40. | |
lovely and crunchy. With the fillets you can also put | :18:40. | :18:48. | |
herbs in the breadcrumbs. This will is a lovely little light lunch. New | :18:48. | :18:51. | |
potatoes, the green salad. That is our fillet of sole Saint-Germain | :18:51. | :19:01. | |
with sauce remoulade. with sauce remoulade. | :19:01. | :19:06. | |
We got there in the end! It is easy this cooking lark?! It is only live | :19:06. | :19:13. | |
TV, chef! It looks good. Let's hope it tastes good. You get it dive in. | :19:14. | :19:18. | |
Tell us what you think. You can do the prepare in the | :19:18. | :19:23. | |
morning. Put the fillets in the fridge and then it is | :19:23. | :19:27. | |
straightforward. And if it is deep fried it must be | :19:27. | :19:30. | |
using flour and egg and breadcrumbs. Yes. | :19:30. | :19:37. | |
Right, we need wine to go with this. We sent Tim Atkin to Suffolk to | :19:37. | :19:45. | |
choose the bottles, so, what did he pick to go with Lawrence's sole? It | :19:45. | :19:51. | |
is market day in the county town of Ipswich. It is cold out here, | :19:51. | :19:56. | |
though, so I'm heading indoors to find great wines for this week's | :19:56. | :20:00. | |
dishes. Lawrence, thank you for making my | :20:00. | :20:04. | |
life easy this week. There are some dishes that really test the | :20:04. | :20:09. | |
imagination of a wine matcher like me, but your delicious sole dish | :20:09. | :20:17. | |
could work with a number of dry white wines. You could try this | :20:17. | :20:21. | |
Muscadet, but I am heading south. The wine I have picked comes from | :20:21. | :20:27. | |
Spain. It is the Taste the Difference Albarino 2011. | :20:27. | :20:32. | |
This is Spain's trendiest white grape variety. It is ideal with the | :20:32. | :20:42. | |
:20:42. | :20:43. | ||
seafood that you get in the bars of the coastal towns. This is also | :20:43. | :20:52. | |
grown in Portugal where it is used to make vino verde. On the knows | :20:52. | :20:58. | |
nose, there is lovely citrus fruit. On the pallet, this is delicate | :20:58. | :21:04. | |
enough to partner the subtle sole with the acidity to cut through the | :21:04. | :21:09. | |
butter and the breadcrumbs. The green note works with the salad and | :21:09. | :21:16. | |
a briney tang that picks up on the capers and the anchovies in the | :21:16. | :21:22. | |
sauce. Lawrence, your dish has soul, and you know what, so does this | :21:22. | :21:27. | |
wine! When I heard I was doing this, I was delighted and I adore this | :21:28. | :21:31. | |
wine. It is great value as well. It is | :21:31. | :21:36. | |
under �8. It is fantastic with the sauce. | :21:36. | :21:43. | |
Lovely. Steve and Bryn are cooking later on. | :21:43. | :21:50. | |
I am making roast pheasant. With a stuffing of bacon, hazelnut and | :21:50. | :21:54. | |
chust nuts. So very seasonal. Well, that is next but later on in | :21:54. | :22:00. | |
the show you are cooking your first dish. What are you making for us? | :22:00. | :22:05. | |
Popcorn pork tiger prawns! We have never had that dish! This popcorn | :22:05. | :22:11. | |
is the coating on the prawns? It is gluten free and it is | :22:11. | :22:15. | |
fantastic. First, let's head to the Far East | :22:15. | :22:21. | |
to catch a trip with Rick Stein. This morning he is off for a | :22:21. | :22:31. | |
:22:31. | :22:34. | ||
This is Hanoi, It's more austere I've found | :22:34. | :22:37. | |
Maybe that's because it's a darnsight colder up here in the winter. | :22:37. | :22:41. | |
It's full of buildings that reflect the Chinese influence that's been here throughout the centuries. | :22:41. | :22:46. | |
GGG | :22:46. | :22:46. | |
PPP | :22:46. | :22:46. | |
:22:46. | :22:47. | ||
And of course the imperial architecture of the French | :22:47. | :22:50. | |
that ruled here for close on 100 years. | :22:50. | :22:54. | |
"Experience the atmosphere of old, charming Hanoi | :22:54. | :22:56. | |
"in our Citroen Traction 15 Familiale 1956. | :22:56. | :22:59. | |
"Please contact the hotel concierge." | :22:59. | :23:01. | |
I think I might. | :23:01. | :23:05. | |
'This is the Metropole, the world-famous hotel. | :23:05. | :23:07. | |
'It's where the likes of Ho Chi Minh- came during the war | :23:07. | :23:09. | |
'along with Russian officers and Chinese officials. | :23:09. | :23:11. | |
'I find it amazing that Ho Chi Minh | :23:11. | :23:13. | |
'worked in the kitchens of the Ritz Hotel in Paris when he was young. | :23:13. | :23:17. | |
'The guest list here includes my hero, Graham Greene, who gives his name | :23:17. | :23:22. | |
'to this particular cocktail made up-of gin, vermouth and creme de cassis. | :23:22. | :23:32. | |
:23:32. | :23:33. | ||
'I can just imagine the late nights here in the '60s and '70s. | :23:33. | :23:37. | |
'The Russian officers getting out of their heads on vodka, | :23:37. | :23:39. | |
'whilst the wily North Vietnamese looked on in astonishment. | :23:39. | :23:42. | |
'But this cocktail in celebration | :23:42. | :23:44. | |
'of this urbane and sometimes troubled writer lives on till this day.' | :23:44. | :23:50. | |
A Graham Greene. | :23:50. | :23:54. | |
Blimey! That sorts out the men from the boys. It's very nice. | :23:54. | :23:58. | |
I was a bit worried about the cassis in there | :23:58. | :24:00. | |
but it just gives it a pleasant sweetness, | :24:00. | :24:02. | |
which is appropriatefor half-past nine in the morning. | :24:02. | :24:11. | |
'And so I did take a ride in theCitroen Traction 15 Familiale 1956. | :24:11. | :24:21. | |
:24:21. | :24:26. | ||
'I'm on the mighty Mekong River in Vietnam, | :24:26. | :24:28. | |
'and almost instantly,crossing the border from Cambodia, | :24:28. | :24:31. | |
'I can sense a difference between the two countries. | :24:31. | :24:33. | |
'Vietnam is more populated. | :24:33. | :24:35. | |
'The river banks are crowded with houses. | :24:35. | :24:38. | |
'Just over 30 years ago, this was probably one of the most dangerous places to be, | :24:38. | :24:42. | |
'reminiscent of that film Apocalypse Now. | :24:42. | :24:44. | |
'But today, it's full of life - | :24:44. | :24:46. | |
'people fishing, bathing and farming, | :24:46. | :24:47. | |
'because the Mekong is not just a highway, | :24:47. | :24:49. | |
'it's the source of everyone's livelihood.' | :24:49. | :24:52. | |
We've just turned off the main Mekong River into this canal, | :24:52. | :24:56. | |
and then we're going to joina smaller river called the Bassac, | :24:56. | :25:06. | |
:25:06. | :25:17. | ||
Aha, what-what do you call them? | :25:17. | :25:19. | |
So this fish we call Ca Chim. | :25:19. | :25:21. | |
Ca Chim. | :25:21. | :25:22. | |
Ca Chim. Yes, Ca Chim. | :25:22. | :25:24. | |
It means the fish of bird. | :25:24. | :25:26. | |
Fish of... Bird, like a bird, yes. Bird fish. | :25:26. | :25:31. | |
Yes. How big does that grow to? | :25:31. | :25:34. | |
So how would you cook this? | :25:34. | :25:36. | |
Here, we like very much the fish cooked with tomato sauce. | :25:36. | :25:38. | |
Tomato. Yes. Oh. | :25:38. | :25:40. | |
And sometimes we just fry it with some lemon grass and chilli. | :25:40. | :25:43. | |
Uh-uh. Yes. What, deep fry or just in a shallow pan? | :25:43. | :25:46. | |
Er... deep fry, yes. | :25:46. | :25:50. | |
Yeah. And serve with fish sauce. | :25:50. | :25:52. | |
Oh, yeah, I like that way. | :25:52. | :25:53. | |
So the skin's a bit crisp. | :25:53. | :25:57. | |
'I like the way they cook fish out here. They sort of hard fry it.' | :25:57. | :26:01. | |
'This is a great sauce made with garlic, shallots, diced chilli, | :26:01. | :26:05. | |
'finely chopped lemon grass, and I'm using tinned tomatoes | :26:05. | :26:08. | |
'which is what Anh told me to use. | :26:08. | :26:11. | |
'After all, when in Vietnam, do as the Vietnamese!' | :26:11. | :26:15. | |
And now plenty of fish sauce. | :26:15. | :26:18. | |
The sauce that glues everything together in Southeast Asia. | :26:18. | :26:22. | |
And also, funnily enough, when we were filming in a fish sauce factory in Cambodia, | :26:22. | :26:28. | |
I actually tasted the fish sauce that came out of the barrel, the fermenting barrel. | :26:28. | :26:34. | |
All the crew were saying "Don't touch that, don't touch that!" | :26:34. | :26:37. | |
And it was the clearest, purest, sweetest taste I've ever had. | :26:37. | :26:43. | |
So there we go. Now some palm sugar,- you can use brown sugar for this, | :26:43. | :26:47. | |
light brown sugar,but I love the taste of palm sugar. | :26:47. | :26:50. | |
Course, it's more authentic. | :26:50. | :26:52. | |
So there we are, palm sugar. | :26:52. | :26:55. | |
And now some lime leaves. | :26:55. | :26:57. | |
Kaffir lime leaves, just a couple. | :26:57. | :27:00. | |
Thinly shredded. | :27:00. | :27:02. | |
Like that. | :27:02. | :27:06. | |
Easiest sauce in the world to make. | :27:06. | :27:10. | |
Some lime juice, don't bother with getting a squeezer there. | :27:10. | :27:13. | |
Rely on your thumbs. | :27:13. | :27:14. | |
And now some slaked cornflour, that's cornflour | :27:14. | :27:17. | |
slaked with a bit of waterjust to thicken it up a little bit. | :27:17. | :27:21. | |
We just add that. | :27:21. | :27:24. | |
Just let that cook out. | :27:24. | :27:27. | |
Finally, most importantly, | :27:27. | :27:31. | |
a little taste. | :27:31. | :27:36. | |
Honestly, it just always beguiles me, I suppose, | :27:36. | :27:41. | |
how easy it is to make things taste nice in the Far East | :27:41. | :27:45. | |
simply because the mixture of sugar, lime, fish sauce, | :27:45. | :27:49. | |
all those things together. | :27:49. | :27:52. | |
And chilli, of course, just creates this absolutely moreish taste. | :27:52. | :27:57. | |
Good. That's done. | :27:57. | :27:59. | |
Let's rock on and do the fish. | :27:59. | :28:02. | |
Strangely, I couldn't get birdfish in Padstow, so I'm using bass. | :28:02. | :28:06. | |
As you can see, the tail's still sticking out a bit. | :28:06. | :28:08. | |
I'm using a wokcos that's what they use over there. | :28:08. | :28:12. | |
You might be better off with a very large frying pan. | :28:12. | :28:15. | |
I don't have one quite as large as this, | :28:15. | :28:18. | |
so I quite like cooking it in a wok, cos it looks right. | :28:18. | :28:20. | |
But just be so careful with it, Imean you know, an open pan like that | :28:21. | :28:24. | |
and the gas flame and lots of hot oil... | :28:24. | :28:28. | |
dangerous stuff, | :28:28. | :28:30. | |
so on the whole if you're cooking on a four-ring burner | :28:30. | :28:33. | |
or a five or a six, keep it at the back. | :28:33. | :28:37. | |
I'm crazy for a gizmo. Trouble is, I keep losing them! | :28:37. | :28:40. | |
Not hot enough yet, needs to be about 60 degrees Centigrade. | :28:40. | :28:45. | |
Actually for a fish this size, ifyou fry it until the skin is crispy, | :28:45. | :28:49. | |
it's going to be about right in the centre. | :28:49. | :28:53. | |
Now you simply nap it with this zingy tomato sauce. | :28:53. | :28:56. | |
All you need is some steamed rice and an ice-cold beer. | :28:56. | :29:00. | |
I quite like serving a whole fish like this, | :29:00. | :29:03. | |
with everyone helping themselves. | :29:03. | :29:04. | |
I really like eating fish with chopsticks. | :29:04. | :29:07. | |
It makes you look for every morsel. | :29:07. | :29:17. | |
That | :29:17. | :29:17. | |
That looks | :29:17. | :29:17. | |
That looks fantastic. | :29:17. | :29:25. | |
That looks fantastic. Normally I do a masterclass, but our guest, Sally | :29:25. | :29:30. | |
Field, is stuck in Paris. So we are cooking with another of the | :29:30. | :29:35. | |
country's top chefs instead. He arrived on a sledge from Primrose | :29:35. | :29:40. | |
Hill it is Bryn Williams! Thank you very much for coming on. You are | :29:40. | :29:44. | |
cooking a seasonal favourite? Pheasant. It is still there until | :29:44. | :29:51. | |
about the end of January. We are cooking it on the crown it keep it | :29:51. | :29:55. | |
is moist. Sometimes game can dry out a little as there is not much | :29:55. | :30:04. | |
fat on it. It is very lean. What do you do with the legs? Would | :30:04. | :30:12. | |
you take them off and just roast the crown? Yes. They are not very | :30:12. | :30:18. | |
good to eat. So we always make a sauce with the legs. A stock. We | :30:18. | :30:22. | |
never waste it. So there is always lots of flavour there. | :30:22. | :30:28. | |
Now, Sally is not here, so you are allowed to put hazelnuts in with | :30:28. | :30:32. | |
this one, but this is slightly different, this is the sturing but | :30:32. | :30:40. | |
you -- stuffing but you are putting it on the top.? Yes. We are adding | :30:40. | :30:45. | |
some bacon, butter, some thyme, chestnuts and it is a really nice, | :30:46. | :30:50. | |
easy. A lot of people love a stuffing but sometimes it can be | :30:50. | :30:53. | |
stojy and heavy. This is a light one. | :30:53. | :30:59. | |
You are using pancetta? Yes it is a cured belly. | :30:59. | :31:06. | |
We are cutting it into nice little pieces. We are trying to keep | :31:06. | :31:08. | |
pieces. We are trying to keep everything the same size. | :31:08. | :31:13. | |
Tell us about Odette's. You have a little project that you are working | :31:13. | :31:22. | |
on in the Mellen yum Stadium? when Wales play England in the | :31:22. | :31:28. | |
rugby, in the Six Nations, obviously being a rugby fan, we are | :31:28. | :31:35. | |
combining it with the Stadium, so we have a lunch there with a guest | :31:35. | :31:41. | |
ticket, lunch, a guest speaker. So hopefully it will all go well. | :31:41. | :31:48. | |
Can your mates come, Bryn? If you can pay for it! Now, we are putting | :31:48. | :31:52. | |
the pheasant in the oven or about seven minutes. | :31:52. | :31:58. | |
A lot of people would think you cook it longer? It cooks very | :31:58. | :32:06. | |
quickly. We want to keep it pink. So be careful otherwise it will | :32:06. | :32:11. | |
overcook and be dry. Now, you have some mushrooms here? | :32:11. | :32:18. | |
Yes, a selection of mushrooms in season for about another three to | :32:18. | :32:26. | |
four weeks. We have coloured off the bacon. We can add the hazelnuts. | :32:26. | :32:31. | |
Often, as the ingredients come into season, the ingredients marry | :32:31. | :32:36. | |
together. The mushrooms with the parsnips, the pheasant and | :32:36. | :32:46. | |
everything else? Yes. And things like the cabbage, and | :32:46. | :32:54. | |
the salsa verde, that all works. We are so lucky in Britain. Over | :32:54. | :32:56. | |
the winter we have great ingredients to use. | :32:56. | :33:06. | |
So we have the bacon cooked off. We have added the hazelnuts. Springle | :33:06. | :33:11. | |
now some breadcrumbs in. That is the filling part. | :33:11. | :33:18. | |
We are going to lightly caramel... You need a hot pan for the | :33:18. | :33:25. | |
mushrooms? Yes. We have the breadcrumbs cooking away. | :33:25. | :33:34. | |
Add some thyme. You have grated the chestnuts in? | :33:34. | :33:44. | |
:33:44. | :33:46. | ||
We will do that at the end. Here I have some black cabbage. | :33:46. | :33:50. | |
This is Italian but grown in Britain as well. | :33:50. | :33:55. | |
Shall I blanch this? Yes, roll it in some olive oil. | :33:55. | :34:05. | |
:34:05. | :34:05. | ||
That is the thyme popping away. You can buy this in the supermarket. | :34:05. | :34:11. | |
Or maybe not right now as everyone is panic-buying with the weather! | :34:11. | :34:19. | |
Now here we have cooked chestnuts. We are going to grate it in. | :34:19. | :34:24. | |
You don't need too much. These are fabulous. You can buy | :34:24. | :34:33. | |
them in tins, and also in a sealed bag. There are two types of | :34:33. | :34:37. | |
chestnut puree, there is a sweet one and a savoury one. Make sure | :34:37. | :34:43. | |
you get the right one. They both look exactly the same! So, the | :34:43. | :34:49. | |
chestnuts are in there, the bacon, the hazelnuts, we are ready to go. | :34:49. | :34:53. | |
We have the pheasant there. That has been resting. I will leave that | :34:53. | :34:56. | |
with you. We take the pheasant breast off the | :34:56. | :35:00. | |
bone. I like pheasant at this time of | :35:00. | :35:05. | |
year. These are the ones that have gotten away. They are a little | :35:05. | :35:10. | |
fatter! They have had a little time to grow! We have kept it pink. That | :35:10. | :35:14. | |
is fine. There is nothing wrong with keeping it a little bit pink. | :35:14. | :35:20. | |
I will just tidy it all up. So you have the cabbage, the | :35:20. | :35:24. | |
mushrooms. What we do now is literally start to build it up | :35:24. | :35:28. | |
together. What is the supply like in the | :35:28. | :35:34. | |
centre of London? Where do you get the pheasants from? My dad and my | :35:34. | :35:42. | |
uncle. I am lucky enough to have farmers at family. So it is all | :35:42. | :35:49. | |
from the land. More than likely my dad or my uncle shoot the pheasant. | :35:49. | :35:53. | |
It looks so simple. It is great with all of the | :35:53. | :35:58. | |
flavours. I will cut the cabbage down just so | :35:58. | :36:06. | |
that it fits the plate. You can grow this stuff at home, | :36:06. | :36:11. | |
this black cabbage. It is great with litter as well. | :36:11. | :36:17. | |
If you want calves liver, pan-fried. It smells delicious from here. | :36:17. | :36:24. | |
On we go with the cabbage, the breast of pheasant. A little bit of | :36:24. | :36:29. | |
sauce from the thighs and the drum sticks. It is nice and light with a | :36:29. | :36:33. | |
little bit of Madeira in there to cut through the richness of the | :36:33. | :36:38. | |
bacon and the pheasant. Just pour it on. A winter warmer. | :36:38. | :36:44. | |
It looks good, that. Remind us of that dish again? It is roast breast | :36:44. | :36:49. | |
of pheasant with a stuffing of hazelnuts, chestnuts and bacon. | :36:49. | :36:53. | |
How good does that look?! It looks delicious. | :36:53. | :36:56. | |
delicious. I know it will taste good as well. | :36:56. | :37:04. | |
We have wine. What has Tim chosen? He has chosen | :37:04. | :37:13. | |
a Tesco Finest. It is great. I've been drinking it already. | :37:13. | :37:22. | |
You can do this with partridge as well? Yes. We are so lucky in | :37:22. | :37:28. | |
Britain. We have a great number of ingredients. | :37:28. | :37:35. | |
Right it is time to witle down the numbers in Celebrity MasterChef. It | :37:36. | :37:41. | |
is either Jamie Theakston, Chancellor of the Exchequer or | :37:41. | :37:46. | |
Javine is going home today. They had to follow a simple pudding | :37:46. | :37:56. | |
:37:56. | :38:11. | ||
Delicious if you get it right, One hour and fifteen minutes. | :38:11. | :38:21. | |
:38:21. | :38:36. | ||
Cos you just said, "It's yellow - Yes - cream, butter and sugar | :38:36. | :38:38. | |
SHE GROANS Try a recipe. | :38:38. | :38:48. | |
:38:48. | :38:50. | ||
Frangipane, pastry, a filling and some cream. | :38:50. | :38:52. | |
It can't be that difficult, can it, Jamie? | :38:52. | :38:53. | |
This is so far out of my comfort zone, | :38:53. | :38:55. | |
it's ridiculous. | :38:55. | :38:59. | |
I've never made pastry before, | :38:59. | :39:01. | |
and I'm really struggling. | :39:01. | :39:02. | |
D'you want a hug? Is that all right? | :39:02. | :39:08. | |
Come on, let's have a little hug. | :39:08. | :39:10. | |
Cheers, buddy. All right. Yeah, I'll be all right. | :39:10. | :39:12. | |
O-M-G. | :39:12. | :39:22. | |
:39:22. | :39:29. | ||
Do you eat desserts? | :39:29. | :39:31. | |
I would generally go starter-main-starter, | :39:31. | :39:33. | |
but it's like chemistry, isn't it? Let's have a go. | :39:33. | :39:34. | |
OK. So where are you up to in the process so far? | :39:34. | :39:37. | |
I've put my pastry in the fridge. Looks miles better than Theakston's, | :39:37. | :39:39. | |
so that's a good start. | :39:39. | :39:41. | |
They're good! Top shelf for the big lad. | :39:41. | :39:45. | |
And I'm making this - I think this is the frangipane. | :39:45. | :39:55. | |
:39:55. | :39:59. | ||
Hi, Anne. How you getting on? | :39:59. | :40:01. | |
Well, I've completely screwed up the pastry, | :40:01. | :40:03. | |
and some of the innards are coming out into the oven dish as we speak. | :40:03. | :40:05. | |
It might have to stay in a few minutes longer. | :40:05. | :40:07. | |
Mm. But you never know. Miracles do happen. | :40:07. | :40:11. | |
Occasionally. | :40:11. | :40:12. | |
You don't bake? Not really, no. | :40:12. | :40:15. | |
D'you like desserts? No. I don't eat them, so I hardly ever cook them. | :40:15. | :40:20. | |
Cor, couldn't have been worse, could it? Not really, no. | :40:20. | :40:29. | |
You've got seven minutes left. | :40:29. | :40:31. | |
This task has frightened all four of them. | :40:31. | :40:34. | |
None of them is a particularly accomplished pastry chef - that's for sure. | :40:34. | :40:40. | |
Last 30 seconds. | :40:40. | :40:41. | |
30 seconds to go. | :40:41. | :40:51. | |
:40:51. | :40:55. | ||
That's it. Stop now, stop! | :40:55. | :40:57. | |
Time's up. | :40:57. | :41:07. | |
:41:07. | :41:15. | ||
We asked you all to make a blackberry and frangipane tart, | :41:15. | :41:19. | |
with a blackberry sauce and a blackberry cream. | :41:19. | :41:22. | |
We should have a lovely, crisp pastry shell - | :41:22. | :41:26. | |
little whole blackberries sticking through it. | :41:26. | :41:27. | |
A whipped, shiny cream which is flavoured with the alcohol, | :41:27. | :41:30. | |
and a syrupy sauce. | :41:30. | :41:33. | |
Simple. | :41:33. | :41:35. | |
Shall we start with you, Jamie? Sure. | :41:35. | :41:45. | |
:41:45. | :41:47. | ||
I'd like it a little firmer in the middle, but the flavours are all there. | :41:47. | :41:49. | |
I mean, this is just pure luck, mate. | :41:49. | :41:52. | |
That went in the oven with your fingers and toes, | :41:52. | :41:54. | |
and everything else you could cross, crossed. | :41:54. | :41:57. | |
I mean, I just expected this to come up in a bucket. | :41:57. | :42:06. | |
Anne, your turn. | :42:06. | :42:07. | |
Just for Gregg and I, I'm going to take away the metal. | :42:07. | :42:09. | |
That's a good idea, yes. | :42:09. | :42:12. | |
But I didn't have to do it. | :42:12. | :42:19. | |
Although you made mistakes, | :42:19. | :42:21. | |
it's not bad at all. | :42:21. | :42:23. | |
The frangipane is cooked well. | :42:23. | :42:25. | |
The bottom is still raw, which is a bit of a shame. | :42:25. | :42:27. | |
The cream is well-flavoured, butit's all melted across your hot tart. | :42:28. | :42:31. | |
It's not bad, Anne. | :42:31. | :42:33. | |
Not bad at all. | :42:33. | :42:34. | |
The gods were smiling, then. | :42:35. | :42:36. | |
Should have been horrible. | :42:36. | :42:42. | |
Steve, | :42:42. | :42:44. | |
now for yours. | :42:44. | :42:47. | |
It's a shame you've covered it with the cream, | :42:47. | :42:49. | |
because it actually looks like the frangipane is perfectly set. | :42:49. | :42:51. | |
I can't see, until I go in. | :42:51. | :43:00. | |
Round the edge, | :43:00. | :43:01. | |
you've got perfectly-set frangipane, | :43:01. | :43:05. | |
flavoured with almonds. | :43:05. | :43:07. | |
You've got really nice, crisp pastry, | :43:07. | :43:09. | |
And you've got a lovely flavour of sweet, sharp blackberries. | :43:09. | :43:17. | |
That cream as well gives it heat and it's great. You get into the middle | :43:17. | :43:20. | |
and you completely lose the texture. | :43:21. | :43:22. | |
It goes to slush. | :43:22. | :43:24. | |
I'll tell you what, mate. | :43:24. | :43:25. | |
Another few minutes in the oven and- we're looking at a perfect tart. | :43:25. | :43:29. | |
Javine. | :43:29. | :43:33. | |
Shall we try yours? If you really want to. | :43:33. | :43:35. | |
You know what's wrong here, don't you? | :43:35. | :43:37. | |
Yeah, big time. OK. | :43:37. | :43:39. | |
We know the pastry's undercooked, you can see that. | :43:39. | :43:41. | |
The tart is upside down, | :43:41. | :43:43. | |
the majority of your filling of the tart, the frangipane, | :43:43. | :43:44. | |
seems to be on the floor of your oven. | :43:44. | :43:47. | |
Oh, I don't know, do I taste it? I'm going to have to. | :43:47. | :43:57. | |
:43:57. | :43:58. | ||
It's wrong, all wrong. | :43:58. | :44:00. | |
You've got to read the recipe. | :44:00. | :44:01. | |
Every single line of that recipe. | :44:01. | :44:04. | |
Cream's lovely. | :44:04. | :44:07. | |
Raw blackberries on top, great. Sauce is delicious, the tart itself... | :44:07. | :44:10. | |
Disaster. I'm sorry. | :44:10. | :44:15. | |
Right, OK, well done. | :44:15. | :44:17. | |
We'll see you again soon. Off you go. | :44:17. | :44:24. | |
Do you know what? Steve had the strongest round. | :44:24. | :44:26. | |
I think you're right. | :44:26. | :44:28. | |
I'm really pleased he followed the recipe | :44:28. | :44:30. | |
and delivered something good. | :44:30. | :44:31. | |
Why he threw all that cream over the top, I've no idea. | :44:31. | :44:35. | |
As for Anne, I just think it's still the same thing, | :44:35. | :44:37. | |
it's about detail. | :44:37. | :44:39. | |
It's a sloppy approach, John. You could shake her. | :44:39. | :44:42. | |
Why would you leave the base underneath the tart? | :44:42. | :44:44. | |
Jamie, I don't know how he actually had a tart | :44:44. | :44:45. | |
in any shape or form on his plate. | :44:45. | :44:47. | |
He must have been amazed when that came out | :44:47. | :44:49. | |
and sat upright on the plate. | :44:49. | :44:52. | |
Not as amazed as ME, watching his process. | :44:52. | :44:55. | |
Javine didn't put paper between her- pastry and her beans | :44:55. | :44:58. | |
when she blind-baked it, so the beans sunk into the pastry, | :44:59. | :45:02. | |
which meant she had to do it all over again, so she ran out of time. | :45:02. | :45:05. | |
Still all to play for. | :45:05. | :45:15. | |
:45:15. | :45:29. | ||
To | :45:29. | :45:29. | |
To come, | :45:29. | :45:30. | |
To come, Raymond | :45:30. | :45:34. | |
To come, Raymond Blanc, making a fabulous cheese souffle. | :45:34. | :45:38. | |
And the country may be gripped with the snow today but for Lawrence | :45:38. | :45:43. | |
Keogh there is only one thing on his mind with the world-famous | :45:43. | :45:51. | |
Saturday Kitchen Omelette Challenge. All shall be revealed. | :45:51. | :45:58. | |
And, I could be cooking, or was going to be cooking for the | :45:58. | :46:02. | |
Hollywood actress, Sally Field. I was cooking either lamb madras with | :46:02. | :46:05. | |
Bombay potatoes or hazelnut meringue with coffee and hazelnut | :46:05. | :46:08. | |
praline cream but we will have to wait until the end of the show it | :46:08. | :46:14. | |
see what everyone dieds to choose. Right, cooking next is Steve Love. | :46:14. | :46:22. | |
The first time on the show. What is on the machine ue for you? We have | :46:22. | :46:29. | |
-- what is on the menu for you? We are cooking Anthony Hopkins. | :46:29. | :46:39. | |
:46:39. | :46:51. | ||
So tiger prawns and the other ingredients for the popcorn. | :46:51. | :46:55. | |
-- we are cooking popcorn pork tiger prawns. | :46:55. | :47:03. | |
So, this is a fancy surf and turf? Yes, the flavours of pork and | :47:03. | :47:08. | |
prawns are brilliant. I remember when I was growing up, | :47:08. | :47:13. | |
we used to make lovely bacon sandwiches. | :47:13. | :47:23. | |
It is nice to know where you get your inspiration from! What a treat. | :47:23. | :47:27. | |
Now, we have the sauce here. This is part of the bacon? Tell us about | :47:27. | :47:32. | |
this, then. I tell you what, let's get the | :47:32. | :47:38. | |
popcorn on as well. The fat is important. That helps | :47:38. | :47:41. | |
with the flavours that go throughout it. | :47:41. | :47:48. | |
So, the bacon fat? Yes, the smoked bacon fat. The fat is rendered from | :47:48. | :47:52. | |
bacon fat. The fat is rendered from the pig's head. | :47:52. | :47:55. | |
The flavours are constant throughout. So with the smoked | :47:55. | :48:00. | |
bacon and that is the flavour that we want. | :48:00. | :48:05. | |
Tell bus the restaurant, then? You know it has been going for a while | :48:05. | :48:13. | |
now? Yes, Loves has been going since 2001. In Birmingham we have | :48:13. | :48:17. | |
been there under four years now. We moved from Leamington up into the | :48:17. | :48:22. | |
city. Since we moved it has been fantastic. It has gone from | :48:22. | :48:26. | |
strength-to-strength. You started off, what fired your | :48:26. | :48:32. | |
career is something that happened this time of year. You entered a | :48:33. | :48:38. | |
competition, the Roux scholarship? Yes. It changed my career path | :48:38. | :48:45. | |
completely. I was lucky enough to win it in 1997. Back then, even | :48:45. | :48:50. | |
before winning the competition, I had never even set foot in a | :48:50. | :48:53. | |
Michelin-starred restaurant to eat. I went to Paris. I had a really | :48:53. | :49:00. | |
tough times in the kitchens but it was fantastic. We learned something | :49:00. | :49:06. | |
every day. Every day it was doing something different. | :49:06. | :49:10. | |
The competition, it was the ultimate one for chefs, really? | :49:10. | :49:14. | |
This competition. It is the only one I know of where you can go | :49:14. | :49:20. | |
anywhere in the world and work in a Michelin-starred restaurant. | :49:20. | :49:26. | |
This is open right now to any chef in the UK? Yes, if you are under 30, | :49:26. | :49:30. | |
the closing date is the end of January. If you are not in it you | :49:30. | :49:37. | |
can't win it. I would say that it changed me so much. Changed my | :49:37. | :49:40. | |
thinking, my philosophy and how and where we are today. | :49:40. | :49:45. | |
You guys have known about the competition for a long time? It is | :49:45. | :49:52. | |
like a who's who of chefs who have gone on to win it? Well it is | :49:52. | :49:56. | |
fantastic. You are under the Roux wing. You become a part of their | :49:56. | :49:59. | |
family. And of course, this year is the | :49:59. | :50:02. | |
30th anniversary of the entire competition. | :50:02. | :50:09. | |
You are judging in it. I have been a judge for a number of years, but | :50:09. | :50:16. | |
we are joined by Heston and Rick Stein is a guest as well. | :50:16. | :50:26. | |
:50:26. | :50:26. | ||
So, what is the Len Goodman of the show? That will be Albert! Is it? | :50:26. | :50:31. | |
Brian Turner, he is part of it as well. | :50:31. | :50:37. | |
It is not just what you win from it, I mean 15 years on, I am still in | :50:37. | :50:42. | |
touch with the Roux family. They are always on the end of the phone | :50:42. | :50:47. | |
if you want help from them. We have opened up the restaurant, I | :50:47. | :50:50. | |
have always been able to have conversations with them about | :50:50. | :50:56. | |
anything. So, into this there is the onion | :50:56. | :51:01. | |
and the bacon. The popcorn is going. What is it about popcorn. No matter | :51:01. | :51:08. | |
how old you are, it is still fun to watch! Take the lid off! You will | :51:08. | :51:12. | |
take your eye out. There you have the smokey bacon | :51:12. | :51:17. | |
popcorn. That is popped up with the bacon | :51:17. | :51:21. | |
fat. What is in there? That is the pork | :51:21. | :51:25. | |
crackling. That has to come out. Blend it down to a piece. Then we | :51:25. | :51:32. | |
put in the popcorn to make a coating. | :51:32. | :51:37. | |
We make a coating with the garlic mayonnaise. You are basically | :51:37. | :51:42. | |
taking the root from the garlic. That is blanched to soften it. | :51:42. | :51:49. | |
You are blanching the garlic three time noose boiling water. Then that | :51:49. | :51:57. | |
helps to soften it and takes away the harshness of the garlic. | :51:57. | :52:02. | |
This is ready to cook the prawns when you are ready. | :52:02. | :52:12. | |
The prawns have been de-veined and the centre taken out. I need to | :52:12. | :52:16. | |
slice them. By blanching the garlic you end up | :52:16. | :52:20. | |
with a mayonnaise as well? Yes, just as a dip. | :52:20. | :52:24. | |
That is not how we serve it at the restaurant but it is something that | :52:24. | :52:29. | |
we have done today so you have the dip to go on the plate. It is | :52:29. | :52:35. | |
lovely with the vinegar... Do you have the prawns rolled in the | :52:35. | :52:39. | |
powder first? After. So we have the bacon in the pan... | :52:39. | :52:44. | |
I have the dressing there, the oil and the vinegar. You want to dress | :52:44. | :52:49. | |
the leaves and cook the prawns. So the garlic is blanched three times, | :52:49. | :52:53. | |
blended with mayonnaise and that is the sauce? Yes, that is the dip to | :52:53. | :52:57. | |
go on the plate. With you put the prawns into the oil. We are cooking | :52:57. | :53:03. | |
those for a couple of minutes on eeth side if not less. | :53:03. | :53:10. | |
That is your mayonnaise to go with So tell us about the restaurant, | :53:10. | :53:15. | |
then in Birmingham? Loves restaurant. We are in the heart of | :53:15. | :53:23. | |
the city. We are a couple of minutes away from the ICC. There | :53:23. | :53:29. | |
are who covers. I run the kitchens, my wife runs the back of the house. | :53:29. | :53:35. | |
Sorry, the front of house. She does the restaurant and all of the wines. | :53:35. | :53:40. | |
And pretty much does everything else! So we have the prawns. The | :53:40. | :53:45. | |
sauce is more or less done. That's the coating. The only thing | :53:45. | :53:50. | |
to go into the coating is a little bit of chicken salt. | :53:50. | :53:55. | |
Chicken salt? Yes, we have made it by brightening down the chicken | :53:55. | :54:02. | |
skin and then the chicken skin is rosed in the oven until it is nice | :54:02. | :54:07. | |
and crispy. So you get a lovely chicken flavour. We use it to add | :54:07. | :54:10. | |
the flavour to it that is not there already. | :54:10. | :54:16. | |
There are the prawns there ready. That is great. The prawns are | :54:16. | :54:26. | |
:54:26. | :54:28. | ||
rolled through this. Great. | :54:28. | :54:37. | |
What does the popcorn bring to it? It is just a lovely kprafplt we | :54:37. | :54:45. | |
were looking for a coating to go on this, this is gluten-free. It is | :54:45. | :54:51. | |
fantastic on the plate. The flavour is lovely with the popcorn. | :54:51. | :55:01. | |
:55:01. | :55:03. | ||
Now you, do you remember the dish you did at the competition? Yeah, | :55:03. | :55:08. | |
basically you have to cook three dishes. From the three dishes, they | :55:08. | :55:18. | |
:55:18. | :55:20. | ||
must be cooked perfectly. I did a lamb dish and an orange souffle. | :55:20. | :55:25. | |
We have had in the last year's competition finalist, she was | :55:25. | :55:31. | |
working in a fish and chip shop. It can transform your life if you | :55:31. | :55:36. | |
enter. If there is anybody out there who is under 30, who wants to | :55:36. | :55:41. | |
enter the competition, it is one of the most amazing competitions you | :55:41. | :55:46. | |
can be involved N the entries are to be in by the 28th of. | :55:46. | :55:48. | |
All of the information is on the website. | :55:49. | :55:52. | |
So tell us what that is again? is popcorn pork tiger prawns. | :55:53. | :56:02. | |
Easy as that. It looks great. | :56:02. | :56:06. | |
First time round. APPLAUSE | :56:07. | :56:13. | |
Don't worry, only 3..5 million people watching. Dive into that. | :56:13. | :56:20. | |
Tell us what you think. This is the first time you have r tried it? | :56:20. | :56:23. | |
combination of pork and bacon is a classic. | :56:23. | :56:30. | |
Pork is bacon! Prawns and bacon! is delicate, the garlic mayonnaise | :56:30. | :56:37. | |
it is smooth. Delicate. Lovely. It is great with the acid | :56:37. | :56:42. | |
underneath. You can calm down now. If only for | :56:42. | :56:47. | |
a minute, you have the Omelette Challenge after that. Now we need | :56:47. | :56:53. | |
wine. Let's see what Tim has chosen wine. Let's see what Tim has chosen | :56:53. | :57:03. | |
:57:03. | :57:10. | ||
-- Steve's stunning prawns. Steve, prawns and pork scratchings | :57:10. | :57:15. | |
in the same recipe? Bring it on! An unusual combination of flavours but | :57:15. | :57:22. | |
I am up for the challenge it represents. I have a white wine, I | :57:22. | :57:27. | |
need something that should be off- dry. If you are feeling flush, you | :57:27. | :57:31. | |
could go with something like this, that is deliciously spicy, but I | :57:31. | :57:35. | |
think I have found something that works better with every element of | :57:35. | :57:45. | |
:57:45. | :57:47. | ||
the dish. It comes from New Zealand it is Waimea Pinot Gris 2011. | :57:47. | :57:57. | |
Pinot gree is light and fairly neutral. It mostly comes from Italy. | :57:57. | :58:07. | |
Pinoit Gris is richer in texture. On the nose this is rich and creamy | :58:07. | :58:11. | |
with lots of exotic spices and bags of fruit. On the pallet, even | :58:12. | :58:17. | |
though the wine is off-dry, it works nicely with the delicate | :58:17. | :58:22. | |
flavours of the tiger prawns. There is a smokey undertone, picking up | :58:22. | :58:27. | |
on the smoked bacon relish and the spiciness, which is a perfect | :58:27. | :58:34. | |
compliment to the garlic mayonnaise and the savoury sengs of the | :58:35. | :58:39. | |
popcorn-coated prawns. Steve, what a great dish, I hope that the wine | :58:39. | :58:44. | |
does it justice. The wine is great. | :58:44. | :58:49. | |
He is on form today. Three fantastic wines. | :58:49. | :58:54. | |
This one is slightly more money at �8.99, but still a bargain again. | :58:54. | :58:59. | |
If you cook this at home, that is the wine to go with it. | :58:59. | :59:03. | |
And bacon popcorn is the way forward it tastes delicious. | :59:03. | :59:09. | |
Now, it is time for Celebrity MasterChef. The four hopefuls have | :59:09. | :59:13. | |
a final chance to impress. Who will stay and who will go? Let's find | :59:13. | :59:23. | |
:59:23. | :59:35. | ||
This is your chance to the food that YOU think will keep | :59:35. | :59:44. | |
Jamie's promising us the classic and juniper berry sauce. | :59:44. | :59:47. | |
He's got red wine, celeriac and sweet potato. | :59:47. | :59:51. | |
But will that venison hold up | :59:51. | :59:53. | |
with all those other big flavours around the outside? | :59:53. | :59:57. | |
You all right, James? This is a combination of very strong flavours. | :59:57. | :59:59. | |
Yes. Can you balance these successfully? I think so. | :59:59. | :00:01. | |
I think the sauce, with the rich ruby colour, | :00:01. | :00:03. | |
got some colour in my root vegetables | :00:03. | :00:06. | |
and the greens, I think it will look fantastic. | :00:06. | :00:11. | |
Are you staying in the competition?- Do you want to? | :00:11. | :00:12. | |
I can't tell you how much fun I've had. | :00:13. | :00:14. | |
It's been fantastic and I'd love to be able to stay on. | :00:14. | :00:16. | |
If I can stay on today, I'd be thrilled. | :00:16. | :00:26. | |
:00:26. | :00:29. | ||
Anne, what are you going to cook for us? | :00:29. | :00:31. | |
Pan-fried scallops with salad, | :00:31. | :00:33. | |
with mango and avocado and red pepper | :00:33. | :00:35. | |
and a chilli dressing. | :00:35. | :00:38. | |
A bit of sunshine, a bit of Australia in there? A little bit there, yes. | :00:38. | :00:41. | |
Combination of flavours are absolutely beautiful, I think. | :00:41. | :00:46. | |
You are halfway. Just 30 minutes left. | :00:46. | :00:49. | |
'Javine has chosen a fillet of beef with celeriac and parsnip mash.' | :00:49. | :00:51. | |
I love the idea of it. I think it's a great dish. | :00:51. | :00:56. | |
Javine, can you put the horrors of that tart behind you? I hope so. | :00:56. | :01:00. | |
How? Just make sure that I do this dish perfectly for you guys. | :01:00. | :01:05. | |
The only problem with this dish | :01:05. | :01:07. | |
is I haven't actually done the celeriac and parsnip mash before. | :01:07. | :01:12. | |
I normally just do it with potato mash, | :01:12. | :01:15. | |
but I thought I'd put a twist on it- at the last minute and I changed it. | :01:16. | :01:21. | |
She's attempting for the first time- ever celeriac and parsnip mash. | :01:21. | :01:27. | |
to come here and do a dish that is unpractised. | :01:27. | :01:33. | |
Steve? Big day for you? Yes, I'm enjoying it. | :01:33. | :01:35. | |
At least I'm cooking something I'm comfortable with. Garlic mash. | :01:35. | :01:38. | |
It's a lovely fillet steak | :01:38. | :01:41. | |
and there's some green beans on there as well. | :01:41. | :01:43. | |
It's my favourite, so I thought I'd share. | :01:43. | :01:45. | |
What's that sauce thing that's going on? This is a peppercorn sauce. | :01:45. | :01:47. | |
I figured you might like a sauce, so I thought I'd make the effort. | :01:47. | :01:57. | |
'For Steve, his favourite dish to eat, steak, beans, garlic mash.' | :01:57. | :01:59. | |
But now he's also adding to it a cream sauce. | :01:59. | :02:09. | |
:02:09. | :02:10. | ||
Last five minutes! | :02:10. | :02:13. | |
30 seconds to go. | :02:13. | :02:21. | |
That's it, celebrities. Time is up. | :02:21. | :02:27. | |
Jamie has cooked a fillet of venison | :02:28. | :02:30. | |
with a redcurrant and juniper sauce, | :02:30. | :02:32. | |
served with greens and a root veg mash. | :02:32. | :02:38. | |
Good-looking plate of food, Jamie. | :02:38. | :02:45. | |
The sweetness of your vegetables with the sweetness of your sauce | :02:45. | :02:49. | |
is quite strong, but then you get flecks of peppercorns | :02:49. | :02:52. | |
and bits of juniper berry, the richness of that, | :02:52. | :02:55. | |
very well cooked, beautifully seasoned piece of venison. | :02:55. | :02:58. | |
Even your green veg are lovely and iron-rich, | :02:58. | :03:01. | |
so the whole thing comes together as one. | :03:01. | :03:03. | |
I like it a lot. I really like it a lot. | :03:03. | :03:11. | |
Anne has pan-fried her scallops | :03:11. | :03:13. | |
and serve them with a mango, pepper | :03:13. | :03:15. | |
and avocado salad with a chilli dressing. | :03:15. | :03:25. | |
:03:25. | :03:26. | ||
Flavours are absolutely great. | :03:26. | :03:28. | |
You've got to turn your head to a little bit of finesse here, Anne. | :03:28. | :03:30. | |
OK. Your dishes needs to be as elegant as you. | :03:30. | :03:33. | |
Aw, how sweet. | :03:33. | :03:36. | |
Steve's dish is peppered steak with garlic mash, | :03:36. | :03:39. | |
green beans and a peppercorn and shallot sauce. | :03:39. | :03:48. | |
Your piece of beef, fiery with that pepper on the outside, | :03:48. | :03:51. | |
for me, is cooked absolutely perfectly. | :03:51. | :03:53. | |
The sauce is powerful. Really powerful and really rich. | :03:53. | :03:56. | |
And it's actually a shame it's not a little bit thinner | :03:56. | :03:58. | |
to bring the whole dish together as one. | :03:58. | :04:01. | |
Yes, I'm actually impressed. | :04:01. | :04:05. | |
Javine hopes to impress the judges with her fillet of steak, | :04:05. | :04:08. | |
served with parsnip and celeriac mash, caramelised shallots | :04:08. | :04:11. | |
spinach and a red wine jus. | :04:11. | :04:16. | |
I really appreciate the work that's gone into this presentation. | :04:16. | :04:20. | |
I think it's really pretty. Thanks.- It's the best-looking dish here. | :04:20. | :04:30. | |
:04:30. | :04:34. | ||
That's good. | :04:34. | :04:35. | |
That's really, really good. | :04:35. | :04:37. | |
It is sweet and it is fruity and it's earthy and it's woody | :04:37. | :04:41. | |
because of the puree. I love your jus, | :04:41. | :04:44. | |
love the seasoning, but that spinach is a problem. | :04:44. | :04:46. | |
Not all the leaves are cooked and it's leaking water. Yes. | :04:46. | :04:55. | |
Thanks for your efforts. | :04:55. | :04:57. | |
Now we are going to make the decision of who stays | :04:57. | :05:00. | |
and which one of you is going home. | :05:00. | :05:02. | |
Thanks very much. | :05:02. | :05:09. | |
'An exciting three days actually with our four celebs | :05:09. | :05:11. | |
'and I think they've come up trumps.' | :05:11. | :05:13. | |
All four of them have showed real staying power. | :05:13. | :05:16. | |
The best contestant from these celebrities | :05:16. | :05:18. | |
throughout the competition has been Javine. | :05:18. | :05:21. | |
But, her tart was an absolute disaster. | :05:21. | :05:27. | |
No-one was more surprised a tart shape came out of that oven than Jamie. | :05:27. | :05:30. | |
It was nothing short of a miracle. But, his venison dish was great. | :05:30. | :05:33. | |
Really great. | :05:33. | :05:38. | |
In the classic recipe test, Anne's pastry wasn't cooked enough, | :05:38. | :05:40. | |
still sitting on the metal base,the cream splashed across the top. | :05:40. | :05:43. | |
That scallop dish was absolutely delicious. | :05:43. | :05:45. | |
I loved the taste of her salad. | :05:45. | :05:48. | |
However, her dish was far too big and unwieldy. | :05:48. | :05:52. | |
John, it was bordering ugly. Again, finesse. | :05:52. | :05:55. | |
Steve has complicated the whole of the judging process. | :05:55. | :05:57. | |
He had a disastrous start, | :05:57. | :06:00. | |
but today, he produced the best tart, actually. | :06:00. | :06:03. | |
Steve's steak was nice, really well-seasoned | :06:03. | :06:05. | |
and that mashed potato to me was a revelation. | :06:05. | :06:10. | |
Who's leaving, John? Who's leaving? | :06:10. | :06:20. | |
:06:20. | :06:21. | ||
We do really, honestly appreciate | :06:21. | :06:23. | |
the amount of work and effort you've put into this. | :06:23. | :06:31. | |
The person leaving us is... | :06:31. | :06:39. | |
Anne. | :06:39. | :06:41. | |
Thanks, Anne, very much. | :06:41. | :06:48. | |
SHE EXHALES SHARPLY | :06:48. | :06:57. | |
And | :06:57. | :06:58. | |
And there | :06:58. | :06:59. | |
And there is | :06:59. | :07:02. | |
And there is more from Celebrity MasterChef on next week's show. | :07:02. | :07:07. | |
Right it is time to answer some of your foodie questions. Each caller | :07:07. | :07:11. | |
helps to decide what I'll be cooking for Sally at the end of the | :07:11. | :07:16. | |
show. The first caller on the line is Richard. Hello, Richard. Are you | :07:16. | :07:21. | |
snowed in? It is not too bad. Nice and white. | :07:21. | :07:27. | |
How can I help you? What is your question? I have local venison. I | :07:27. | :07:31. | |
wanted to do a casserole in a slow cooker. I really wanted to know | :07:31. | :07:35. | |
what herbs or spices to put in there to make it a little bit | :07:35. | :07:39. | |
interesting. I have Swede and carrot and other root vegetables to | :07:39. | :07:45. | |
go with it and a bottle of Merlot. Sounds good to me. What about | :07:45. | :07:51. | |
venison and spices for the stews? If you are doing a stew, dice up | :07:51. | :07:56. | |
the venison. Roast it off. Addtime, juniper berries, peppercorns, add | :07:56. | :08:02. | |
the red wine and cook it for about two to three hours. To add | :08:02. | :08:05. | |
something different, add a little bit of chocolate. | :08:05. | :08:11. | |
But the spices you are using are juniper? The hardy herbs. The | :08:11. | :08:15. | |
rosemary, thyme, bay leaves, definitely. The slow cooker is good | :08:15. | :08:20. | |
as well. Slow cookers are fantastic. Don't | :08:20. | :08:28. | |
forget to seal it in the pan first. Seal it with seasoned flour? Yes, | :08:28. | :08:34. | |
not too much. People always put in too much flour then the stew | :08:34. | :08:39. | |
becomes heavy. Seal it off in the hot pan and put it in your hot | :08:40. | :08:48. | |
cooker, or your slow cooker. Well, I love hazelnuts but I can't | :08:48. | :08:52. | |
stand meringue, so it will have to be the curry. | :08:52. | :08:59. | |
Now, David with us from Glasgow. How old are you, David? Nine. | :08:59. | :09:05. | |
Is it snowing where you are? So, you are in the kitchen cooking, | :09:05. | :09:10. | |
tell us what question do you have for us? I was wondering if you | :09:10. | :09:15. | |
could help with a pizza dough. You need a flour called double zero | :09:15. | :09:20. | |
flour. It is in the supermarket. You need a bag of that and semolina | :09:20. | :09:25. | |
flour. That is also in the supermarket. You take 800 grams of | :09:25. | :09:33. | |
flour, 200 grams of semolina flour. Then take a packet of yeast. Put in | :09:33. | :09:40. | |
one of those. A tablespoon of sugar, a tea spoon of salt and mix it | :09:40. | :09:46. | |
together with a little bit of water. Mix it together. Leave it for half | :09:46. | :09:52. | |
an hour or an hour and roll it out and put on the toppings. | :09:52. | :09:57. | |
These guys will tell you their five results. | :09:57. | :10:02. | |
Pepperoni. I love cheese. A bit of chilli. | :10:02. | :10:08. | |
I will be having a slice of that as well. I will be there at about 5pm | :10:08. | :10:14. | |
is that okay? Yes. What do you want to see at the end | :10:14. | :10:20. | |
of the show, food heaven or food hell? Food heaven. | :10:20. | :10:25. | |
Good boy! Right it is time for the Omelette Challenge. I'm assuming | :10:25. | :10:28. | |
you have been doing a bit of practising. | :10:28. | :10:32. | |
I did a few but they ended up in the bin. | :10:32. | :10:36. | |
Bryn, you can put the clocks on the screens please. | :10:36. | :10:46. | |
:10:46. | :11:00. | ||
Pretty quick. Pretty quick. The concentration on the faces | :11:00. | :11:07. | |
there. It is wrong, isn't it! You make us | :11:07. | :11:17. | |
:11:17. | :11:19. | ||
come on here, mate. I set fire to myself! You always put the handles | :11:19. | :11:29. | |
of the pans over the flames! This one... Come on, that is fair. | :11:29. | :11:38. | |
I have a straw for that! Right, Steve... Yeah? How quick do you | :11:38. | :11:48. | |
think you did it in? About 23, 24. You did it, unbelievably, in 18.6 | :11:48. | :11:54. | |
seconds. But it is going in the bin! Come | :11:54. | :12:04. | |
:12:04. | :12:06. | ||
on! I have the power! Lawrence Keogh? Yes, chef? You did it... | :12:06. | :12:16. | |
:12:16. | :12:18. | ||
on with it! In 17.84 seconds! That puts you there...! Get in! Come on! | :12:18. | :12:23. | |
How many times has he not put me up there. | :12:23. | :12:27. | |
You are now, officially, the fastest so far. Congratulations! | :12:27. | :12:33. | |
You can't believe it. They are acting like children! So, up next, | :12:33. | :12:40. | |
will I be cooking the food heaven, lamb, or food hell, the hazelnut | :12:40. | :12:42. | |
meringue with coffee and hazelnut praline cream. First though is | :12:42. | :12:46. | |
Raymond Blanc. He is making a delicious-looking souffle but first | :12:46. | :12:56. | |
:12:56. | :13:14. | ||
he is off to find the best of friend Eric Charriaux, owner of a | :13:14. | :13:24. | |
:13:24. | :13:24. | ||
Hey, hello, Raymond is a champion | :13:24. | :13:30. | |
So I try to split my loyalties. I'm in crisis at the moment. | :13:30. | :13:33. | |
Listen, I live 35 years here. | :13:33. | :13:36. | |
I love my French wine, I love my France, but I also love England very much. So what do you do? | :13:36. | :13:41. | |
And there are delicious cheeses. Absolutely. | :13:42. | :13:45. | |
This one is a goat cheese. | :13:45. | :13:47. | |
Goat milk. Put a big one. Put the big one. I've got a big appetite. | :13:47. | :13:51. | |
I think some fantastic cheese is being made, by young craftsmen | :13:51. | :13:57. | |
who are connecting with their craft, | :13:57. | :14:00. | |
and that possibly must be the biggest triumph of a agriculture in Britain today. | :14:00. | :14:05. | |
What do you think, Raymond? | :14:05. | :14:07. | |
I think I'll take it. | :14:07. | :14:10. | |
Raymond's chosen three English cheeses - | :14:10. | :14:13. | |
Oxfordshire goat, a Yorkshire blue and a Berkswell sheep's cheese. | :14:13. | :14:18. | |
From France, a Comte and a ripe Chambertin. | :14:18. | :14:22. | |
Merci, Eric. When you have aselection of cheeses, you should try | :14:22. | :14:26. | |
to eat them according totheir level of strength and acidity. | :14:26. | :14:30. | |
For this plateful,I will use the goat's cheese first and then the last the blue. | :14:30. | :14:34. | |
The blues are always the last becauseyou find them mostly the most acidic, | :14:34. | :14:38. | |
but do whatever you want. | :14:38. | :14:41. | |
Just enjoy your cheese. So now, the first dilemma. | :14:41. | :14:47. | |
The great thing about tonight is what this table is all about - | :14:47. | :14:49. | |
we're sharing a special moment andthe cheese, of course, is just right. | :14:49. | :14:59. | |
:14:59. | :15:15. | ||
Hello, Patricia. Patricia Michaelson- is a cheese connoisseur | :15:15. | :15:17. | |
and owner of two award-winning cheese shops in London. | :15:17. | :15:19. | |
There you go. She's got three cheeses in mind for Raymond's souffle. | :15:19. | :15:24. | |
Raymond has chosen a Comte from his native eastern France to make his classic cheese souffle. | :15:24. | :15:29. | |
The Comte cheese souffle, I reallyhave a huge affection for it because-it was given to me quite regularly. | :15:30. | :15:34. | |
People tell you, "Oh, souffle, oh, mon Dieu, c'est terrible, | :15:34. | :15:37. | |
"open the oven door, it'll collapse,-if you breathe, they'll collapse." | :15:37. | :15:40. | |
Of course not. They're so simple tomake when you know what's happening. | :15:40. | :15:46. | |
Start by preparing a dish. | :15:46. | :15:48. | |
So just butter your dish and the butter will help it to rise, OK? | :15:48. | :15:55. | |
Breadcrumbs, look how beautifully they're coating. | :15:55. | :15:58. | |
They're not too fine. | :15:58. | :16:00. | |
I want to have texture, I want to bite into them. | :16:00. | :16:04. | |
Tres bien. Then begin the souffle base. | :16:04. | :16:07. | |
I'm going to simmer my milk here, voila. | :16:07. | :16:11. | |
The butter in here, we've got 50g. | :16:11. | :16:14. | |
I don't want to colour it, I just want to melt it down and | :16:14. | :16:17. | |
of course we have your friend here, | :16:17. | :16:19. | |
very close to you, which is just perfect. | :16:19. | :16:22. | |
The world is absolutely perfect. | :16:22. | :16:30. | |
I don't normally cook like that in my kitchen, you know, so it's a treat for me. It's a big treat. | :16:30. | :16:37. | |
When the butter has melted, add flour and whisk until smooth. | :16:37. | :16:42. | |
So I want to give it a bit of colour,little bit of nutty flavour to my souffle, OK? | :16:42. | :16:46. | |
And the flour will be nicely cooked and this is very digestible. | :16:46. | :16:55. | |
Gradually add warm milk, which has been simmering gently. | :16:55. | :17:05. | |
Look, that's it. You've got no lump whatsoever. | :17:05. | :17:08. | |
Then season with salt, pepper and a tablespoon of Dijon mustard. | :17:08. | :17:13. | |
Oh, it works. | :17:13. | :17:15. | |
A nice lump of mustard here. | :17:15. | :17:23. | |
That's what you are looking for,you know, in terms of thickness, no? | :17:23. | :17:27. | |
Next, add three egg yolks. | :17:27. | :17:30. | |
That gives a richness to your base. | :17:30. | :17:33. | |
And 160g of Comte cheese. | :17:33. | :17:36. | |
Voila. | :17:36. | :17:39. | |
So let the cheese melt very nicely. | :17:39. | :17:42. | |
You can see how shiny it is. | :17:42. | :17:44. | |
I love to see that. | :17:44. | :17:47. | |
Now, put the lift into your souffle with six egg whites. | :17:47. | :17:50. | |
You know what? I feel absolutelyexhausted. I cracked so many eggs. | :17:50. | :17:56. | |
Bit of lemon juice here. | :17:56. | :17:57. | |
Whisk until they form soft peaks. | :17:57. | :17:59. | |
I'm going to be muscle man. | :17:59. | :18:01. | |
Again, I'm so fit. An electric mixer is always an option. | :18:01. | :18:10. | |
You can really beat them as long asyou want to, so nothing can go wrong. | :18:10. | :18:14. | |
Add a third of the egg whites to the warm base mixture. | :18:14. | :18:18. | |
Mix very fast to lighten the base. | :18:18. | :18:20. | |
The base must be warm, otherwise the mixture will go lumpy. | :18:20. | :18:24. | |
Then, fold in the rest of the egg whites. | :18:24. | :18:27. | |
Go right from underneath. | :18:27. | :18:31. | |
My souffle base is ready. | :18:31. | :18:36. | |
Just a bit of Comte on the top. | :18:36. | :18:39. | |
Voila. | :18:39. | :18:42. | |
So 180C pre-heated oven and you cook- your souffle for 20 minutes. | :18:42. | :18:49. | |
While the souffle cooks, prepare a sauce. | :18:49. | :18:52. | |
Voila. Boil double cream... | :18:52. | :18:56. | |
Add some Comte... | :18:56. | :18:58. | |
So of course the more cheese you put- in, the more it thickens, so becareful how much cheese you put in. | :18:58. | :19:03. | |
A pinch of cayenne pepper and a splash of kirsch liqueur. | :19:03. | :19:08. | |
That is cherry alcohol. | :19:08. | :19:10. | |
Interesting, how cherry goes so well with dessert, with cheese. | :19:10. | :19:15. | |
So now it is beautifully rich and lovely. | :19:15. | :19:21. | |
That's nice. | :19:21. | :19:23. | |
Tres bien. | :19:23. | :19:30. | |
Patricia! Whoa! You like your cheese- but you like your wine too, eh? | :19:30. | :19:36. | |
That's it. Sorry. Me too. | :19:36. | :19:39. | |
Oh, isn't that perfect? | :19:39. | :19:46. | |
So... | :19:46. | :19:48. | |
today there's no guilt, OK? | :19:48. | :19:52. | |
Fabulous. Mmm. | :19:52. | :19:54. | |
Merci, Patricia. Thank you. | :19:54. | :20:02. | |
Right | :20:02. | :20:02. | |
Right it | :20:02. | :20:03. | |
Right it is | :20:03. | :20:07. | |
Right it is that time of the show to find out if I am making Sally | :20:07. | :20:11. | |
Field's food heaven or food hell. She is stuck in snow in Paris. We | :20:11. | :20:16. | |
spoke it her earlier on phone. She said that food heaven would be a | :20:16. | :20:20. | |
shoulder of lamb. I like lamb at this time of year. | :20:20. | :20:27. | |
It is a transition between lamb and hoggit. It has lots of flavour. It | :20:27. | :20:36. | |
can be cooked with lots of lovely spices. Or, hazelnut was the | :20:37. | :20:40. | |
dreaded food hell. We could be making a hazelnut meringue with | :20:40. | :20:46. | |
coffee and hazelnut praline cream. But it was never any doubt. | :20:46. | :20:52. | |
A no-brainer. They all ate it for breakfast this morning! I will | :20:52. | :20:54. | |
breakfast this morning! I will starting with the lamb shoulder. | :20:54. | :20:59. | |
This is a different way of doing a lamb curry. I like doing the | :20:59. | :21:04. | |
shoulder. It is a big lump of meat that can be ripped off after it is | :21:04. | :21:14. | |
cooked, but the good thing about this is it is very inexpensive. So | :21:14. | :21:19. | |
the shoulder is very inexpensive at this time of year. So that goes in. | :21:19. | :21:27. | |
Lawrence is chopping up the potatoes and Steve is doing the | :21:27. | :21:36. | |
onions and Bryn doing the garlic. I have cardamom, chilli, ginger, | :21:36. | :21:42. | |
curry leaves, fennel, cumin, cloves, peppercorns and some cinnamon. Then | :21:42. | :21:47. | |
this is the added ingredient. This is tamarind. I lo love it with lamb, | :21:47. | :21:54. | |
but it is great with duck. You must cook with tamarind quite a bit? | :21:54. | :21:59. | |
cuts through the fattiness. Really, really well. Obviously lamb is | :21:59. | :22:04. | |
fatty, the tamarind cuts through it. You can get it fresh in the | :22:04. | :22:08. | |
supermarket as well. It is slightly bitter. | :22:08. | :22:17. | |
So, basically we pop all of this into the grinder. This has the | :22:17. | :22:26. | |
fenugreek seeds in it as well. You end up with a madras-style powder. | :22:26. | :22:32. | |
The lamb will happily sit there. Next we can add our spices to this. | :22:32. | :22:37. | |
Use a decent sized pot with this. We mentioned the slow cooker | :22:37. | :22:42. | |
earlier, you can make this in the slow cooker. That would be really | :22:42. | :22:48. | |
nice. So the oil goes in. The onions go in. We get these cooking | :22:49. | :22:53. | |
away nicely. Turn that up a little bit. We are | :22:53. | :22:57. | |
just sealing off the lamb to get a nice bit of colour on it. This is | :22:57. | :23:06. | |
going to be pot-roasted. The spices they can go in with the | :23:06. | :23:16. | |
:23:16. | :23:25. | ||
onions. All of that goes in with the spices, | :23:25. | :23:31. | |
the onions, the garlic, the ginger. Sally would have loved this. This | :23:31. | :23:37. | |
is a chef's dish as well. In goes the tamarind. The cardamom, the | :23:37. | :23:42. | |
curry leaves they go in as well. Throw the whole lot in. It is a | :23:42. | :23:47. | |
great dish for this kind of weather. You can just pop it in the oven and | :23:48. | :23:53. | |
walk away and leave it. How long will it take in the oven? | :23:53. | :23:58. | |
About four hours. Enough time to go down the pub, | :23:58. | :24:04. | |
Bryn! All of these stews, the slow cooking... In we go with the beef | :24:04. | :24:11. | |
stock. You can buy it from the supermarket. It is the liquid stock. | :24:11. | :24:15. | |
You have this madras-style curry. Then of course you can take the | :24:15. | :24:21. | |
lamb and pop.that in. The good thing about the pot | :24:21. | :24:27. | |
roasting it keeps in the moisture. That is the thing. If you can drain | :24:27. | :24:32. | |
off the potatoes. We need butter. We can fry off the spices with the | :24:32. | :24:41. | |
chilli, the coriander. Pop the lid on our curry. About 106 | :24:41. | :24:46. | |
centigrade. Gently, gently cook it and we end up with the stew. It | :24:46. | :24:53. | |
needs about a good four hours. We drain that off. Any butter, guys? A | :24:53. | :24:57. | |
little bit of butter. The spices can go in. | :24:57. | :25:03. | |
If you can saute off the potatoes that will be great. | :25:03. | :25:09. | |
You can add the spices in there. A little bit of chilli, turmeric, the | :25:09. | :25:14. | |
mustard seeds. Get a bit of colour and add in chopped coriander at the | :25:15. | :25:21. | |
end. Now this, we have our lamb. We can bring this out. | :25:21. | :25:26. | |
Get your hands off it! This is where I think this dish comes into | :25:26. | :25:35. | |
its own. That is man's food, isn't it? | :25:35. | :25:41. | |
is a dinner for one in Yorkshire! What I thought when I was doing the | :25:41. | :25:45. | |
recipe, we can take the forks and this is where you rip all of this | :25:45. | :25:50. | |
apart. So, the lamb just falls apart. | :25:50. | :26:00. | |
:26:00. | :26:02. | ||
Away from the bone like that. You can utilise everything if you | :26:02. | :26:10. | |
roasted this off, you would not get the meat falling off it. | :26:10. | :26:15. | |
We mentioned hoggit, you can also do it with mutton. Then this goes | :26:15. | :26:24. | |
back into the pan. The thing is with that, you take | :26:24. | :26:29. | |
the meat off, then you serve it with the bone at table as well. | :26:29. | :26:37. | |
Then we can finish this off with a little bit of coriander in there. | :26:37. | :26:43. | |
A bit of salt over the top. The potatoes are ready. | :26:43. | :26:48. | |
What's in the potatoes again? Chilli, turmeric, mustard seeds. | :26:48. | :26:54. | |
That is done. Then a bit of coriander at the end. | :26:54. | :26:59. | |
You can serve this with some rice as well. | :26:59. | :27:06. | |
This is perfect for today. If you can get the wine out? | :27:06. | :27:11. | |
have a Valpolicella Ripasso 2010 interest Marks & Spencer. It is | :27:11. | :27:15. | |
�8.99. And look at this. This is what you | :27:16. | :27:25. | |
:27:26. | :27:28. | ||
end up with. Who wouldn't want this?! A warm winter curry. Sally | :27:28. | :27:35. | |
has asked us to send her the recipe. We will do for this one. | :27:35. | :27:38. | |
To me that is the perfect winter warmer. | :27:38. | :27:46. | |
Dive into that. A big chunk of bread. A few poppadoms. Dive in. | :27:47. | :27:52. | |
Tell us what you think of that one. Saturday night eating. | :27:52. | :27:55. | |
Come on. That is fantastic. Cooking it whole on the shoulder | :27:55. | :28:00. | |
make it is a little different. You get the flavour from the bone. | :28:00. | :28:05. | |
Don't muck about. Cooking it whole it is slightly | :28:05. | :28:10. | |
different doing it that way! If you didn't want to use that, you can | :28:10. | :28:16. | |
use whatever you want. Right, see you later. I'm sorted! | :28:16. | :28:20. | |
You can do pheasant in there, maybe something like that. | :28:21. | :28:27. | |
It is like a tagine as well? And I have seen Lincoln, don't forget it. | :28:27. | :28:32. | |
It is fantastic. That is all from us today on Saturday Kitchen Live. | :28:32. | :28:39. | |
Thanks to Steve Love, Bryn Williams, Lawrence Keogh. The brilliant, | :28:39. | :28:44. | |
Sally Field. She was stuck in the snow in Paris. Remember all of the | :28:44. | :28:48. |