:00:09. > :00:16.Good morning! We've got 90 minutes of sensational food that'll keep you
:00:17. > :00:38.going through the whole Easter weekend. This is Saturday Kitchen
:00:39. > :00:41.Live. Welcome to the show! With me in the studio today are two top
:00:42. > :00:43.chefs! First, the man who cooks award winning Italian food from his
:00:44. > :00:47.restaurant inside the Intercontinental Hotel in London.
:00:48. > :00:50.It's Theo Randall. Next to him is a new face on Saturday Kitchen but one
:00:51. > :00:54.with a very familiar name. He's taken over from his dad, Rick Stein,
:00:55. > :00:59.at the helm of the iconic Seafood restaurant in Padstow. It's Jack
:01:00. > :01:04.Stein. Good morning to you both. Theo, you are firing away, trust me,
:01:05. > :01:13.I did not get the phone call about the blue shirt! Theo, what are you
:01:14. > :01:18.cooking for us today? I am cooking slow-cooked shoulder of lamb, with
:01:19. > :01:22.spring garlic. It could be a joint but you are slow
:01:23. > :01:29.roasting it? Yes. Jack, is it fish on the menu? It is.
:01:30. > :01:32.A beautiful Cornish chilli crab. A little bit of inspiration from
:01:33. > :01:41.Singapore. This is a vary ant on chilli crab.
:01:42. > :01:46.This is a little more savoury? Yes, we have a yeast extract and a few
:01:47. > :01:53.other traditional British ingredients.
:01:54. > :01:56.So two great dishes from our chefs perfect for sharing over Easter. And
:01:57. > :02:00.there's our usual line up of foodie films to look forward to as well.
:02:01. > :02:03.Today, we've got portions from Rick Stein, Celebrity Masterchef, Ken Hom
:02:04. > :02:07.and Ching-He Huang. Now, our special guest today was part of one of the
:02:08. > :02:10.biggest bands of the 80s, Spandau Ballet. Their records including
:02:11. > :02:14.True, Gold and Through The Barricades were top ten hits all
:02:15. > :02:22.over the world. Welcome to Saturday Kitchen, Gary Kemp. Great to have
:02:23. > :02:27.you on the show. And a massive foodie. .
:02:28. > :02:37.How does that sound to you? The lamb sounds great. We have an Aga. I am
:02:38. > :02:41.looking forward to that. And the Cornish crab, that is
:02:42. > :02:50.something you have to get on with, you get on the bib and get stuck in.
:02:51. > :02:57.I am living without my family at the moment. I am working in town, so
:02:58. > :03:02.eating out a lot. And you have had a long career, you
:03:03. > :03:09.were working in films before music? Yes, I was in TV at nine and ten.
:03:10. > :03:13.That came before the music. Well we will talk about all of that
:03:14. > :03:16.later on. Now, of course, at the end of
:03:17. > :03:21.today's programme I'll cook either food heaven or food hell for Gary.
:03:22. > :03:23.It'll either be something based on your favourite ingredient - food
:03:24. > :03:28.heaven, or your nightmare ingredient - food hell. It's up to our chefs
:03:29. > :03:31.and a few of our viewers to decide which one you get. So, what
:03:32. > :03:37.ingredient would your idea of food heaven be? Sea bass is brilliant.
:03:38. > :03:46.But I never really trusted courgettes! I bought one home, and
:03:47. > :03:53.put it on the table, my dad looked at it and thought it was a bit like
:03:54. > :03:56.a marrow. But we never trusted it! So it's either sea bass or
:03:57. > :04:00.courgettes for Gary. For food heaven, I'm going to keep it simple.
:04:01. > :04:03.I'm going to get Jack to fillet the fish then I'll pan fry it and serve
:04:04. > :04:08.it with some blanched and chargrilled asparagus. It's served
:04:09. > :04:12.with a classic confit lemon hollandaise. Or Gary could be having
:04:13. > :04:15.his food hell, courgettes. The courgettes are grated and mixed with
:04:16. > :04:19.potato and made into rostis. They're served with a poached egg on top and
:04:20. > :04:22.finished with a classic beurre blanc and deep fried courgette flowers.
:04:23. > :04:31.You'll have to wait until the end of the show to find out which one he
:04:32. > :04:38.gets. They both look pretty good? Yeah but it is the texture of
:04:39. > :04:43.courgettes. Don't look at me, I'm just cooking it! If you'd like the
:04:44. > :04:47.chance to ask a question to any of our chefs today then call: A few of
:04:48. > :04:52.you will be able to put a question to us, live, a little later on. And
:04:53. > :04:55.if I do get to speak to you I'll also be asking if you want Gary to
:04:56. > :04:58.face either food heaven or food hell. Are you hungry? Oh, yeah!
:04:59. > :05:01.Good. Breakfast, lamb is on the menu.
:05:02. > :05:09.Right, let's get cooking and here with something ideal for Easter
:05:10. > :05:19.Sunday is Theo Randall. So what do we do here? We are going to seal it
:05:20. > :05:25.off, and get some colour on it, we have garlic, anchovies, white wine,
:05:26. > :05:33.rosemary, put it in the oven for two hours, and turn it over a couple of
:05:34. > :05:38.times and serve it with the purple sprouting broccoli. So as always
:05:39. > :05:44.with you, not too many ingredients. No but lots of lovely flavours. This
:05:45. > :05:51.has been boned out but I will trim off some of the fat. Then add some
:05:52. > :06:00.good sea salt on the inside. With black pepper and seal it off with
:06:01. > :06:06.some olive oil in the pan. You can't do it with butter, it does not
:06:07. > :06:10.really go with the anchovies and the olives. Does butter not burn? It
:06:11. > :06:18.would do. And it would give it a different
:06:19. > :06:24.flavour, so olive oil is better. There is lots of garlic going in
:06:25. > :06:32.here? Yes, loads. Spring garlic. It is one of those things that is not
:06:33. > :06:37.so strong. But a nightmare to peel! That is why he gets me to do it!
:06:38. > :06:42.Exactly. And the flavour is so sweet.
:06:43. > :06:48.Of course, this is Isle of Wight garlic, that produces the best
:06:49. > :06:57.garlic, or are you going to say the Italians? Aisle Isle of Wight, why
:06:58. > :07:06.is it so good? It has its own microclimate. The sunshine hits the
:07:07. > :07:12.water, radiates back down. Is that where they have the festival for
:07:13. > :07:17.garlic? Yes. It was never in our diet when I was a kid. It was loo I
:07:18. > :07:22.can a foreign food. It is not that difficult to grow.
:07:23. > :07:27.You just need the right climate. I have been told in my ear as well,
:07:28. > :07:37.that it is National Garlic Day. Well, put some more on there, then!
:07:38. > :07:41.So, lots of garlic! Can you take the stalks out of the spouting broccoli
:07:42. > :07:48.for me. Yep, done! I will speed this up a
:07:49. > :07:55.bit. Why are you sealing it off? To help
:07:56. > :08:00.to get the flavour into the meat and get the fat to render down. The
:08:01. > :08:08.shoulder of lamb, the fat is where the flavour is. Now put that to one
:08:09. > :08:15.side. Then get the anchovies and the olives and all of that juice.
:08:16. > :08:21.Where are these from? These are from Liguria. They have a big stone in
:08:22. > :08:27.them but they have a lovely flavour. You could be careful not to break
:08:28. > :08:31.your teeth! You can get these in the supermarket. They are not difficult
:08:32. > :08:35.to get hold of. They are.
:08:36. > :08:42.So, fry the rosemary also in there with the lamb fat and get the lovely
:08:43. > :08:45.flavour of the lamb out. Then add the white wine.
:08:46. > :08:51.Normally when people do this, they do it with a leg of lamb? Well, the
:08:52. > :09:06.leg is too dense. It becomes dry. What is nice about the shoulder, is
:09:07. > :09:15.that the more you cook it, the better the taste.
:09:16. > :09:22.Yes, it has a mixture of fat and meat going through it.
:09:23. > :09:26.Now put the lamb back in. And slowly cook it in the oven for about two
:09:27. > :09:31.hours. Could you do that with mutton? That
:09:32. > :09:38.would be great with it. Fantastic.
:09:39. > :09:42.Yes, mutton would be perfect. You could use spring lamb. But it will
:09:43. > :09:49.not have the flavour. You need quite a lot of fat on the meat.
:09:50. > :09:56.So that... That has grown. It is bigger than the one that went in! It
:09:57. > :10:02.has! It is a huge shoulder. So if you look at it, it is really
:10:03. > :10:07.soft. And the lovely juice. All of that seasoning, from the olives and
:10:08. > :10:14.the anchovies, it makes its own sauce.
:10:15. > :10:19.Remember if you'd like to put a question to either Theo or Jack then
:10:20. > :10:27.call us now on: Calls are charged at your standard network rate. So, that
:10:28. > :10:35.is the lamb. I am surprised you cooked it in a small pan. If it is
:10:36. > :10:45.too big, the meat drys out. So this sort of pan is perfect for it. I
:10:46. > :11:02.see. The broccoli is ready. Looking good.
:11:03. > :11:09.Are you growing sprouting broccoli in your garden? I am pleased I have
:11:10. > :11:14.just managed to grow asparagus for the first time in five years. I did
:11:15. > :11:22.have 17 spears of asparagus when I left this morning. Now I have about
:11:23. > :11:30.15, the dog decided he likes it! So my asparagus collection is
:11:31. > :11:36.disintegrating. Do you need to season this well with
:11:37. > :11:42.the anchovies and the olives? A little bit of salt on the lamb but
:11:43. > :11:47.not so much. But all of the flavour comes from the lamb and then this
:11:48. > :11:52.lovely sauce. And it is one of those dishes you
:11:53. > :11:59.just chuck it in the oven. It is so easy.
:12:00. > :12:03.So there you have my slow-cooked shoulder of lamb with olives,
:12:04. > :12:10.anchovies and garlic. That is a proper dish that! I reckon
:12:11. > :12:15.that lamb shoulder will be difficult to get old of this weekend. That is
:12:16. > :12:22.just spectacular. Careful with the olives! Does he not
:12:23. > :12:30.get some? There is enough to go around! That is so simple.
:12:31. > :12:34.It is. No fuss and real food. Sprouting broccoli with the lamb is
:12:35. > :12:40.perfect. And perfect for the weekend. You get
:12:41. > :12:50.it ready, put it in the oven and don't have to think about it. That
:12:51. > :13:00.is amazing. It is like pulled pork. I have had Hardwick lamb, it is
:13:01. > :13:07.amazing lamb produce. Right, we need to get some wine to
:13:08. > :13:14.go with this and we sent our wine expert, Susy Atkins to south Wales
:13:15. > :13:19.this week. What did she cheese to go with Theo's fantastic lamb? It is
:13:20. > :13:23.the Easter holidays. I am going to hit the shops and find
:13:24. > :13:28.us some wine. Raison d'etre Theo, the shoulder of
:13:29. > :13:38.lamb with the broccoli, it is a sheer delight. But a word of warning
:13:39. > :13:42.for anyone planning to make it. But lamb, even though you cooked
:13:43. > :13:55.with white wine, I think this needs red.
:13:56. > :14:01.This dish is still Italian in flavours. So I am heading off to
:14:02. > :14:07.Italy. The wine I have chosen is the wonderful, Piccini Toscana 2009.
:14:08. > :14:13.If you are looking for an aide easy body, nothing too heady, then head
:14:14. > :14:15.to the Tuscany region for a well-balanced red just like this
:14:16. > :14:20.one. It has a spicy nose to it. There is
:14:21. > :14:26.blackcurrant, wild strawberries in there too.
:14:27. > :14:29.Hmm, there is a somewhat nutty, aged quality to the wine. That works
:14:30. > :14:35.brilliantly with the savoury elements of the dish, the
:14:36. > :14:40.long-cooked garlic and the salty anchovies and the Hershey hint of
:14:41. > :14:45.rosemary. But it is soft and smooth with lovely red fruit. That will
:14:46. > :14:50.compliment the sweetness of the shoulder of lamb and it will not do
:14:51. > :14:56.battle with the sprouting broccoli. Theo, I can't think of anything
:14:57. > :15:01.better to serve up for a big feast this Easter weekend, than your
:15:02. > :15:06.shoulder of lamb. And here is an Italian treat to go with it.
:15:07. > :15:10.Well, this is going down so well. The wine is fantastic.
:15:11. > :15:16.Great value. And when you think you can't get a
:15:17. > :15:25.bargain out there, it is slightly it is priced as ?8. 99, it is still
:15:26. > :15:39.great quality. What do you reckon? Beautiful. We
:15:40. > :15:43.used to stud, dad, Rick! He used to stud the lamb leg with the garlic
:15:44. > :15:47.and anchovies. The nice thing with the sauce, you
:15:48. > :15:56.get the flavours all the way through. This will be hard to beat.
:15:57. > :16:03.I am in heaven! Coming up, Jack has a cracking crab recipe for us. What
:16:04. > :16:05.are you going to make? I love British ingredients with a world
:16:06. > :16:13.spin. So this is a variation of Singapore
:16:14. > :16:25.crab? Normally it is sweet and sticky? This has more savoury. I
:16:26. > :16:36.have a yeast extract and ketchup. It will be fantastic. And don't forget
:16:37. > :16:39.you could ask Jack or Theo a question if you call this number:
:16:40. > :16:44.Standard call charges do apply of course. Right let's get our weekly
:16:45. > :16:49.food postcard from Jack's dad. It is like watching a family holiday film!
:16:50. > :16:56.Rick's cooking kebabs in India today but first he's watching a very
:16:57. > :17:04.explosive local festival! You may not want to watch this! Take a look.
:17:05. > :17:12.I was just about to set off to get some shots at sunset, when I noticed
:17:13. > :17:18.these people emptying what I thought was household rubbish into the Gomti
:17:19. > :17:23.river. But then I was told that this is an auspicious day and what they
:17:24. > :17:32.were doing is emptying offers of prayers said earlier.
:17:33. > :17:44.This is the festival festival of Dushera, it is about the triumph of
:17:45. > :17:54.good over evil. Basically, the story goes like this:
:17:55. > :18:04.Lord Rama, a good guy, had a beautiful wife called Sito.
:18:05. > :18:10.She is kidnapped by the Eiffel ten-head headed Demmeon. It is all
:18:11. > :18:18.terribly complicated and to do with love triangles, and of course it
:18:19. > :18:24.ended up in a major punch-up. I am getting stuck into this. It is
:18:25. > :18:29.a bit like wrestling with slightly more cheerful. Somehow it is a bit
:18:30. > :18:34.like May Day in Padstow. A celebration of the rebirth of spring
:18:35. > :18:41.and summer. These elemental things get to us all. In the end the
:18:42. > :18:48.Demmeon was slain, Sito was rescued and they all lived happily ever
:18:49. > :18:58.after! Remember it is 3,000 years old! Blimey. That was one hell of a
:18:59. > :19:04.firework. I wouldn't know which end to light.
:19:05. > :19:11.I was told later, that there were over 200,000 people there, lining
:19:12. > :19:16.the banks of the River Gomti watching this. A story that had been
:19:17. > :19:31.handed down from generation to generation for well over 3,000
:19:32. > :19:38.years, amazing! It is far too easy in India to get diverted. I am here
:19:39. > :19:42.for the food of Lucknow. And Lucknow is famous for its spicy and silky
:19:43. > :19:51.Ken Babs. You will not get anything like them anywhere else in India.
:19:52. > :20:03.Database kebabs. So back at the bungalow, by the
:20:04. > :20:10.lagoon, the name of which is: A Cluster of Stars. How good is that.
:20:11. > :20:16.Now I'm going to make the best kebab you have ever tasted.
:20:17. > :20:25.So, I have my spices and I am going to fry it in lots of ghee with all
:20:26. > :20:29.the garlic. I really have to cook this for some time until all of the
:20:30. > :20:37.liquid in the piece has been driven off and it starts to caramelise.
:20:38. > :20:45.That is cooked down nicely, so I add the mutton mince.
:20:46. > :20:50.And now some yellow lentils, dahl, that I have already soaked. The
:20:51. > :20:56.great thing about the yellow ones is that they cook quickly. Fry it fool
:20:57. > :21:00.the pink colour of the mince has disappeared.
:21:01. > :21:07.Then add about a teaspoon-and-a-half of salt. Now enough water to barely
:21:08. > :21:14.cover. The point is that I want to cook this mince but I don't want any
:21:15. > :21:20.water left. So I need to simmer the water and the mince and the dahl
:21:21. > :21:29.until the water is all gone. So I have chilled the khatti so that
:21:30. > :21:34.the mince and the dahl has firmed up a little. Now to add some
:21:35. > :21:40.interesting flavours. Firstly, green chillies and then roughly chopped
:21:41. > :21:47.coriander. Everything is rough as it goes in the blender. Now a teaspoon
:21:48. > :21:54.of garam Marsala and about the same of chilli, chilli powder and cumin,
:21:55. > :21:59.about the same amount. And very important, the juice of a couple of
:22:00. > :22:06.local limes. That really makes a difference to
:22:07. > :22:12.the final kebab. It give it is a lovely fresh taste.
:22:13. > :22:32.Now, into the blender. Put the lid on and blend away.
:22:33. > :22:42.Now put it back into the fridge until it really is very, very
:22:43. > :22:54.chilled and very, very firm. So in order to give the Shammikebabs
:22:55. > :22:59.real heat in goes chopped chillies for heat, chopped mint for
:23:00. > :23:05.freshness, finally chopped onion, a bit of sugar, then salt, and finally
:23:06. > :23:11.the lime juice. Sweet, salty, sour and spicy, it is
:23:12. > :23:17.all there. Now it is time to make some mud pies.
:23:18. > :23:22.I'm really rather enjoying this. It is really nice having the cold
:23:23. > :23:27.clay-like material in your hands and moulding it. For somebody that is a
:23:28. > :23:35.little clumsy like myself, to be able to do this successfully, it is
:23:36. > :23:40.a great source of delight to me. Now you have to be really careful.
:23:41. > :23:47.You gently fry them taking great care to make sure that they are
:23:48. > :23:54.cooked through. They are extremely delicate but they can well be the
:23:55. > :24:00.best kebab you are ever likely to taste. Teeth or no teeth! This could
:24:01. > :24:09.be a perfect lunch. With the chapatis, a few ebb be as and a
:24:10. > :24:17.little -- a few kebabs, and a little salad and... Green chutney.
:24:18. > :24:22.Over the next few weeks we are show dayinging some of the finalists for
:24:23. > :24:31.the BBC Food and Farming Awards Food Producer category. This week, I have
:24:32. > :24:35.one that I love, it is butter. It comes from Northern Ireland and
:24:36. > :24:50.is made by hand by Allison and Will Abernethy using traditional butter
:24:51. > :24:56.making techniques. Now if you have great cattle, you will get great
:24:57. > :25:01.milk, great cream and great butter. This is made by hand. You
:25:02. > :25:06.incorporate a little bit of salt and nothing else. With the big
:25:07. > :25:12.manufactures, they add lots of different bits and pieces. And then
:25:13. > :25:19.you hand roll this. It is labour intensive. I am making puff pastry
:25:20. > :25:24.with this. Last week we made rough puff pastry. This is more
:25:25. > :25:29.traditional. This is the same way of making crassants and this is just
:25:30. > :25:36.basically flour and water. You use half water to flour. Mixed into a
:25:37. > :25:43.dough. There is nothing eldadded. If you were making coyants, you
:25:44. > :25:50.would use an enriched dough. It is the butter and the way that
:25:51. > :26:00.you add this, that makes the puff rise and give it the nice texture --
:26:01. > :26:05.croissants. Is this how you would make the
:26:06. > :26:12.pastry for strudel? Yes. When I first met my wife, after a
:26:13. > :26:19.couple of weeks we had a row. But I got a call from her a couple of
:26:20. > :26:23.weeks later and she turned up with a strudel.
:26:24. > :26:29.Had she made it? I think that her mum may have helped.
:26:30. > :26:40.Has she made it since? It brought me back! Now... That much butter? !
:26:41. > :26:47.Have I not finished yet. We are either going to get a lot of
:26:48. > :26:57.people running back to the croissant shop... Or running to the gym.
:26:58. > :27:04.People watch this show at the gym. At this point you have to press
:27:05. > :27:10.faster on the treadmill! Now, you fold this over. This is the loud
:27:11. > :27:16.bit. Making the rough puff pastry you incorporate the butter into the
:27:17. > :27:21.flour and the water. But this is about laminating the butter evenly
:27:22. > :27:27.through the dough. You have to break it up and then when you roll it out,
:27:28. > :27:32.we create buck turns it looks like the big chunks of butter are still
:27:33. > :27:38.in there. The butter is trapped in the layers of the pastry. As it
:27:39. > :27:42.melts it creates a steam and then it rises. So then we do the buck turns.
:27:43. > :27:50.You fold it over. How many portions are in there? It
:27:51. > :27:56.depends where you are tram, Gary! I worry about how much I put on my
:27:57. > :28:03.toast! Don't worry about that! There The next time you have a croissant,
:28:04. > :28:07.think of this show! You basically are laminating the butter as you go.
:28:08. > :28:27.You need to do about three buck turns. This will create the layers.
:28:28. > :28:32.Then another layer and pop it in the fridge and that is your puff pastry
:28:33. > :28:40.done. How many croissants would you get
:28:41. > :28:46.out of that? Quite a lot? Three! I don't know b 18 or 20.
:28:47. > :28:51.Can I take some back to the cast? I will do a nice puff pastry meal for
:28:52. > :28:56.you. You mentioned the cast. You are at the theatre. Tell us about the
:28:57. > :29:02.play that you are doing. Acting was in your blood before anything else?
:29:03. > :29:10.Yes. I started as a kid. I went into music after that, and then I got
:29:11. > :29:14.back into acting after. This is my first musical.
:29:15. > :29:18.You have done a lot of stuff actingwise.
:29:19. > :29:27.I had done stage plays but never a musical. This is called Things Ain't
:29:28. > :29:35.What They Used To Be. It was developed in 1959. It is set in Soho
:29:36. > :29:42.in a spieler. It is cockney. It is amazing songs, written by the same
:29:43. > :29:47.guy who wrote Oliver. And I am doing it with Jesse Wallace from
:29:48. > :29:57.EastEnders and Mark Harden. He is fantastic in it. Terry Johnson is
:29:58. > :30:04.directing. We start on May the 8th. You like the East End, is that what
:30:05. > :30:09.drew you to the script? I think that there was a challenge. And I love
:30:10. > :30:13.Lionel Bart. Taking on something that I have never done before and
:30:14. > :30:19.seeing if I can do it. You look at the other roles you have
:30:20. > :30:26.done, and from that era as well, the Krays. When I spoke to Jack, it
:30:27. > :30:34.depends on how old you are, about the Krays is 1991. A cup of tea and
:30:35. > :30:38.going home to see our mum! I am proud of that film. I think it was a
:30:39. > :30:42.great script and a great opportunity for me and Martin to get back into
:30:43. > :30:48.acting. That was almost straight after the
:30:49. > :30:55.band split? Yes. But I tell you what may interest you. I was in a taxi
:30:56. > :31:03.while filming it. The driver said to me, you know how they got their
:31:04. > :31:08.superpowers, don't you? How? He said, that their mum used to make
:31:09. > :31:15.them drink the juice that the greens were boiled in! That is it.
:31:16. > :31:22.Now, I have dusted this with icing sugar. Into the a really hot oven at
:31:23. > :31:28.about 450 Fahrenheit. And what happens to the icing sugar, it does
:31:29. > :31:34.this. You end up with the caramelisation over the top of the
:31:35. > :31:40.pastry. I am mix mixing cream, sugar, milk, egg yolks, and
:31:41. > :31:48.cornflour. This is also the healthy bit. This will create a filling to
:31:49. > :31:55.go with our raspberry mille-feuille. And of course chocolate Easter eggs.
:31:56. > :32:00.We mentioned the films but after the Krays, you were in the Body Guard?
:32:01. > :32:06.That was amazing working with Witney. Incredibly healthy and
:32:07. > :32:09.wonderful to work with. It was only good memories. It was a tragedy what
:32:10. > :32:15.happened to her. You must have appreciated it more? I
:32:16. > :32:21.would have appreciated it more had they used a song in the film
:32:22. > :32:29.especially after Kevin told me that True was his favourite song! You
:32:30. > :32:35.mentioned that acting was in the blood but it was the song writing
:32:36. > :32:41.that gave you a massive kick-start with the band? I started writing
:32:42. > :32:48.songs at the age of 11. My parents gave me a guitar. I was playing
:32:49. > :32:53.other people's songs, and I thought that I could play a better melody
:32:54. > :32:57.than that. So how do you start to learn how to
:32:58. > :33:03.play the guitar? I have one at home, I tried. Now it has dust on it. I
:33:04. > :33:09.gave up. I think you have to enjoy the sound you make and not be
:33:10. > :33:13.embarrassed by it. I live a long way from anybody else
:33:14. > :33:18.but they don't want to hear what I am playing.
:33:19. > :33:22.As a kid I was not very good at sports and hanging out. It was a
:33:23. > :33:31.friend it became a way of being on my own that I enjoyed. And I love
:33:32. > :33:39.music. I grew up with David Bowie on TV and Marc Bolan. I wanted to be
:33:40. > :33:43.one of those. And I mentioned things you have been
:33:44. > :33:48.doing, the documentary that is coming out? Yes, Soul Boys of the
:33:49. > :33:54.Western World. That has been at a Film Festival in
:33:55. > :33:59.America it is archive only. There is a voiceover from the band.
:34:00. > :34:03.But it tells the story of friendship and how it can go wrong and about
:34:04. > :34:10.the '80s. Which has not been documented in as much as the '70s
:34:11. > :34:12.and the '60s have. I am really proud of that. That comes out in the
:34:13. > :34:17.autumn. And there is something you are doing
:34:18. > :34:24.this weekend? Next weekend, there is a documentary on ITV 1 about British
:34:25. > :34:29.modern art and the history of the Y BA and young British artists, so
:34:30. > :34:38.Damien Hirst and Tracey Emin. How they started. I interview a lot of
:34:39. > :34:43.them and their legacy. Who million people have been to the Tate Modern.
:34:44. > :34:53.And who would have thought that modern art would have been of
:34:54. > :35:04.interest? Well, I did watch some art being sold online and somebody paid
:35:05. > :35:15.?125,000 for a bin bag! That was Gavin Turk. It is a real eye-opener.
:35:16. > :35:25.Well, there is your dessert. When is the play? May the 8th. It is the
:35:26. > :35:39.Theatre Royal. The other end of the central line, Stratford East.
:35:40. > :35:44.So what will I be cooking for Gary at the end of the show? It could be
:35:45. > :35:50.his food heaven, sea bass. The fish is filleted and simply pan fried.
:35:51. > :35:52.It's served with blanched and chargrilled asparagus then finished
:35:53. > :35:56.with a classic lemon confit hollandaise. Or Gary could be facing
:35:57. > :35:58.food hell, courgettes. I'll grate the courgettes with potato to make
:35:59. > :36:02.rostis. They're cooked and served with a poached egg on top with deep
:36:03. > :36:06.fried courgette flowers and finished with a beurre blanc. Some of our
:36:07. > :36:10.viewers and the chefs in the studio get to decide Gary's fate today. But
:36:11. > :36:14.you'll have to wait until the end of the show to see the final result.
:36:15. > :36:16.Now let's catch up with Celebrity Masterchef and there's another
:36:17. > :36:20.elimination round today. In order to help Gregg and John decide who must
:36:21. > :36:30.go, the remaining hopefuls have to cook a two course meal for a trio of
:36:31. > :36:36.former champions! Take a look. Let me tell you what is happening today.
:36:37. > :36:42.You are not presenting your food to John and I. We have invited three
:36:43. > :36:45.special guest judges. Three people who understand what this competition
:36:46. > :36:48.is all about, because they have won it.
:36:49. > :36:52.Today is a celebration of the food you love. Of course, you have to
:36:53. > :36:58.step it up a level. At the end of this, one of you will be leaving the
:36:59. > :37:11.competition. Let's cook.
:37:12. > :37:23.The contestants have one hour and 15 minutes to cook a two-course meal.
:37:24. > :37:24.And they are going to have to impress three exceptional champions
:37:25. > :37:53.who is come before them. Cheers! Shane is making a starter of
:37:54. > :38:00.scallops with minted pea puree and black pudding. For his main he is
:38:01. > :38:12.serve serving steak from one of the world's most exclusive breeds of
:38:13. > :38:18.beef, Wagyu. So, Wagyu, no pressure, Shane! This is about the best I can
:38:19. > :38:22.give you and hopefully I can pull it off.
:38:23. > :38:27.To be fair, I have never seen you so animated. How up for this are you?
:38:28. > :38:33.Flat out, full on. That is like a war cry, that is,
:38:34. > :38:37.mate? It is a war cry. We are in the kitchen. There is lots of noise
:38:38. > :38:44.around. Shane, good luck. Thank you.
:38:45. > :38:51.20 minutes gone. Shappi, tell us what the food is
:38:52. > :39:04.today? Well my starter is called kotlet. It is a lamb and potato type
:39:05. > :39:10.thing with a Shirazi salad. Finally chopped cucumber, tomato and onion.
:39:11. > :39:17.And for the main course? That is slow-cooked chicken.
:39:18. > :39:21.To be honest, I thought you would be leaving the competition until you
:39:22. > :39:26.cooked your own food. Then, something magical happened.
:39:27. > :39:32.I I was all at sea. Before I cooked my own food, to say I was out of my
:39:33. > :39:41.comfort zone is to put it mildly. I was on another planet.
:39:42. > :39:47.Brian, you look like a man under pressure? I am.
:39:48. > :39:50.What are you cooking for us? It is roast cod on a bed of leeks with
:39:51. > :39:58.clam sauce. That's a first course. And something
:39:59. > :40:06.that I have made up, al-- apples and pears, stairs. It is an apple and a
:40:07. > :40:10.pear and the apple and pear are poached with butterscotch on it.
:40:11. > :40:15.I know that this is important to you. If you calm down, you can do
:40:16. > :40:19.this. Can you do this? Yes. Go for it.
:40:20. > :40:46.Shane, there is five minutes to go, mate.
:40:47. > :40:50.You have two minutes left young man. 60 seconds, Shane.
:40:51. > :40:56.Are you sure you are happy with them? Yeah, I'm happy.
:40:57. > :41:00.A good-looking dish. Lots of colour. Thank you.
:41:01. > :41:05.You still have a lot to do with your main course when you come back. I
:41:06. > :41:17.do. I'm under pressure, lads. Right, good.
:41:18. > :41:24.We have a mint pea puree, with some black pudding and scallop. Thank you
:41:25. > :41:28.very much. The scallops at first sight look
:41:29. > :41:32.nice and caramelised on the outside. Let's see if they are cooked on the
:41:33. > :41:37.inside. The good thing is that is cooked
:41:38. > :41:42.perfectly. I really like the glaze. I think that the black pudding could
:41:43. > :41:46.be half the size and he has not taken the skin off.
:41:47. > :41:51.I am not a fan of black pudding but I think he has done a good job. A
:41:52. > :41:56.fewish up 50s, the skin on the black pudding. The scallops are cooked
:41:57. > :42:00.beautifully. I am happy. Well done, Shane.
:42:01. > :42:03.Shane, you have 15 minutes to make that. You have mash to make and
:42:04. > :42:08.steak to cook. I do indeed.
:42:09. > :42:15.Are you going to do it? I am indeed. Get your skates on.
:42:16. > :42:20.Shane's Wagyu steak dinner. I am really looking forward to this.
:42:21. > :42:29.Six minutes on the main course, please.
:42:30. > :42:39.Where is that beef? My word. Look at that. Beautiful. Beautiful! Decent
:42:40. > :42:46.looking grub and on time. It is a bit basic. But it should
:42:47. > :42:58.taste good. We have Wagyu beef with garlic, mash
:42:59. > :43:05.and greens. Enjoy. Thank you! That steak is delicious. That is the best
:43:06. > :43:13.bit of meat I have eaten for a long, long time.
:43:14. > :43:19.Is there any mash in the garlic mash. There is too much garlic in
:43:20. > :43:23.the mash and the vegetables are undercooked.
:43:24. > :43:27.I don't mind the garlic in the mash but no need for the garlic on the
:43:28. > :43:31.plate. There are technical issues but hats
:43:32. > :43:34.off to the steak. The fact he has done the steak so
:43:35. > :43:40.well, it gives me hope. It is beautiful.
:43:41. > :43:44.You can see how the other two celebrities get on and which of them
:43:45. > :43:49.is sent home in about 20 minutes or so. Still to come this morning on
:43:50. > :43:53.Saturday Kitchen Live. Ching-He Huang is visiting her family in
:43:54. > :43:56.Taiwan After a tour of her old home she's straight into the kitchen to
:43:57. > :43:59.cook up a feast of drunken prawns, clams with Chinese basil and bamboo
:44:00. > :44:03.sticky rice! There are eggs everywhere this weekend but the only
:44:04. > :44:06.ones that count are the ones Jack and Theo are faced with in our
:44:07. > :44:08.Saturday Kitchen Easter EGG-stravaganza, the omelette
:44:09. > :44:12.challenge! Will Jack HOP his way into the top ten? Or will Theo be
:44:13. > :44:20.able to PASSOVER the rest of the chefs to claim that centre spot? I
:44:21. > :44:25.can't keep reading this! But that was a good one.
:44:26. > :44:28.You can find out, live, a little later on. And will Gary be facing
:44:29. > :44:31.food heaven, pan-fried sea bass with confit lemon hollandaise sauce? Or
:44:32. > :44:34.food hell, a courgette rosti with poached egg and deep fried courgette
:44:35. > :44:38.flowers? So let's carry on cooking and our next chef is making his very
:44:39. > :44:42.first dish here on Saturday Kitchen but his Dad's food travels are on
:44:43. > :44:46.the show every single week. It's Jack Stein. So what are you making
:44:47. > :44:52.Jack? Thank you very much for having me.
:44:53. > :44:57.This is one of your favourites. A chilli crab. Traditionally in
:44:58. > :45:01.Singapore, they do it. Obviously we used to travel a lot when we were
:45:02. > :45:05.younger. But what inspires me is what you see around the country.
:45:06. > :45:10.People using great British produce, like the beautiful crab, then having
:45:11. > :45:13.fun with it. Playing with it. Using different styles.
:45:14. > :45:18.So this is a cooked brown crab. They come into the restaurant. They are
:45:19. > :45:23.one of the very few things that we get consistently throughout the year
:45:24. > :45:31.in Padstow. The fishermen that fish for these are hard core. Can I ask a
:45:32. > :45:36.stupid question, are they farmed crab crabs or are they always wild?
:45:37. > :45:42.Thee brown crabs come straight to the back door in the restaurant. It
:45:43. > :45:49.is a great thing when you see it. You can get farmed though.
:45:50. > :45:53.This is a great local ingredient. Sourced as well as I can. Now I will
:45:54. > :45:59.have fun with it and make a chilli crab. The difference with this, is
:46:00. > :46:05.that I will use a yeast product. Some people love it, some people
:46:06. > :46:10.hate it. That one! Yes, that is it. There is a vegetable version. I
:46:11. > :46:18.believe. There is soy sauce, tomato ketchup. Another great product it
:46:19. > :46:26.thickens things simply and you are chopping the garlic and the chilli.
:46:27. > :46:30.When you look at a classic Singapore dish, it is more sweet than anything
:46:31. > :46:38.else? This is different. It is different. Using the brown meat and
:46:39. > :46:43.the yeast product, and the soy sauce and water, and the ketchup. So to
:46:44. > :46:47.prepare the crab we are going to take out the dead man's fingers.
:46:48. > :46:51.People think that they are poisonous but they are not. They are the
:46:52. > :46:57.lungs. They are just unpleasant to eat.
:46:58. > :47:01.They are. Tough. And the first things to go off in a crab. If they
:47:02. > :47:07.start to smell, you know that the crab is not fresh. Take out all of
:47:08. > :47:13.the solid parts of the mouth. Again, you cannot eat that. And using the
:47:14. > :47:20.brown meat, it has a sweet taste to it. It is incredible when you fry
:47:21. > :47:26.it. I picked this up in Singapore. They fry it up and today on for the
:47:27. > :47:32.texture. The reason I chose this for Easter,
:47:33. > :47:37.being a fish cook, the Easter holidays are those times when all of
:47:38. > :47:43.the family has come in. They want to see the children eating the first
:47:44. > :47:47.freedom air, the first oysters, getting stuck in with your hands.
:47:48. > :47:51.That is what I like. In Cornwall, we eat the fish as it comes out of the
:47:52. > :47:57.sea. In the City you add more bells and whistle. But we think, we are by
:47:58. > :48:02.the sea, so we keep it simple. I think that the preparation puts me
:48:03. > :48:08.off buying a coal crab. You can do this, get a dressed crab.
:48:09. > :48:13.Do the same recipe. My mum does a fantastic version with rice and use
:48:14. > :48:21.that as an addition additional filling element.
:48:22. > :48:27.But like I say, I think it is great watching families getting messy.
:48:28. > :48:37.This is getting messy now! And watching a child eating their first
:48:38. > :48:41.freedom air food, it is great. I remember my first experiences with
:48:42. > :48:52.food. They have always stayed with me. My old man told me not to but I
:48:53. > :48:57.did go into the profession. You did go to university for something
:48:58. > :49:02.different? I studied psychology. I was doing dinner parties, I call
:49:03. > :49:09.them that but heating up stuff. I realised that I could cook. I had
:49:10. > :49:13.picked up a palette. Then I was getting phone calls from the head
:49:14. > :49:19.chefs asking when I would come into the kitchen. So I did. I went in as
:49:20. > :49:28.a commi. I never looked back. I went to do training and work
:49:29. > :49:36.experience in Sydney, in France, I looked at the Michelin side of
:49:37. > :49:43.things but I remember my dad say saying years ago, what happened was
:49:44. > :49:48.he had a first series commissioned. We never used to eat lobster at
:49:49. > :50:02.home, that goes into the restaurant. It was hard work being -- at home
:50:03. > :50:13.with the restaurant, he had a bag which was full of lobster and chips!
:50:14. > :50:18.It was smelling so great. And I remember thinking that is the food
:50:19. > :50:23.that I like. I regress to that moment. That is the food I want to
:50:24. > :50:29.cook. Now, there is a real movement in food. You get young chefs in
:50:30. > :50:33.London and other cities, who are coming out of fine dining kitchens
:50:34. > :50:38.with great expertise and knowledge and they are just playing with the
:50:39. > :50:43.food and having fun with it. I really like that. It speaks to me.
:50:44. > :50:49.It is simple. And to be honest, not many people admit to this, the home
:50:50. > :50:54.cook and the professional cook are so much closer than they have ever
:50:55. > :51:01.been. A friend of me, he will not mind me name-dropping, Colin, you go
:51:02. > :51:07.to his house, he has the knives, I will be honest, he could easily cook
:51:08. > :51:13.alongside me any day. He is that good. But he is also a fantastic
:51:14. > :51:19.painter and decorator, so I don't want to lose him from painting the
:51:20. > :51:25.restaurants! As I kid, I will never forget, on a Sunday, in Islington,
:51:26. > :51:50.the barrow would come down the road and shouting out "cockles! " I know.
:51:51. > :51:57.Now, I am going to add some garlic, chilli and ginger.
:51:58. > :52:02.How do you know how hot the chillies are? These are not feary hot. If you
:52:03. > :52:07.want to hotter you can leave the seeds in.
:52:08. > :52:15.Once this releases the flavour, I will pop in the brown meat. That
:52:16. > :52:21.softens the dish. Then we add the soy sauce, some tomato ketchup. Any
:52:22. > :52:27.brand. There is one that I like. Back when it first started, Padstow
:52:28. > :52:32.was about seasons but it is less so now? Cornwall would close in the
:52:33. > :52:36.winter. We would take a couple of months off and travel to the Far
:52:37. > :52:41.East. The old man looking for inspiration for dishes. That is
:52:42. > :52:46.where he came from the French classical way of cooking and looked
:52:47. > :52:55.towards the Far East. And starting to put in Nam Pla, in the butter
:52:56. > :53:04.sauce. I remember him thinking he is so creative. Using his knowledge and
:53:05. > :53:28.pass it itting -- passing it on through the recipes.
:53:29. > :53:34.Putting it in the recipe books. How long do you cook the crab
:53:35. > :53:43.before? 12 minutes in salt salted water. So it is under. Then steam it
:53:44. > :53:49.for four minutes. Then give it is a quick stir-fry to bring it back to
:53:50. > :53:58.serving temperature. A tiny bit more water.
:53:59. > :54:01.And just finish it off with these spring onions. You are wonderful at
:54:02. > :54:07.chopping. Do you want to put butter in there,
:54:08. > :54:12.James? ! There is a built of butter in Mallais cooking. But not quite to
:54:13. > :54:19.the levels that I know that James and my father are very keen on! This
:54:20. > :54:23.is the key to it. In Singapore, they give you a bib. .
:54:24. > :54:28.You need the engineering degree with all of the bits of crackers and
:54:29. > :54:32.picks that you need and a bib! Fantastic.
:54:33. > :54:36.It is worth it. So you are back in the restaurant
:54:37. > :54:41.tonight? I am leaving here and going straight back.
:54:42. > :54:50.And now the railway is fixed? Dawlish, the rail way is fixed. It
:54:51. > :55:02.is back for business. Is that on the menu tonight? That is
:55:03. > :55:15.indeed. And what is that? That is a Cornish
:55:16. > :55:22.chilli crab. So, this is one of the dishes you
:55:23. > :55:42.just have to get stuck into it. It is funny, that yeast extract, it is
:55:43. > :55:54.less sweet? Yes. Amazing. It smelling so good.
:55:55. > :55:58.Right, we need some wine to go with this. Our expert, Susy Atkins has
:55:59. > :56:00.been to Barry Island in South Wales this week. So what did she choose to
:56:01. > :56:17.go with Jack's stunning crab? Jack, I have made your chilli crab
:56:18. > :56:23.it is wonderful. Bursting with flavour. The only obstacles for the
:56:24. > :56:28.wine are really the tomato ketchup and the soy sauce. So I need a white
:56:29. > :56:33.that is bursting with flavour. The country that makes the most fruity
:56:34. > :56:38.white is New Zealand. An example like this Villa Maria
:56:39. > :56:43.would be terrific. But I have gone for a grape with lots of citrus
:56:44. > :56:49.flavour and grassiness. And the wine I have chosen is the The Doctors'
:56:50. > :56:55.Sauvignon Blanc 2013. This wine is made by a husband and
:56:56. > :57:02.wife team of doctors it weighs in at a relatively low 9. 5% alcohol.
:57:03. > :57:07.However rich a crab dish is, don't be tempted to match it with red wine
:57:08. > :57:14.or okey white. It could clash with the sweet meat it is a lovely scent.
:57:15. > :57:20.Spring-like. With lemon, lime and a touch of elderflower. Here is lovely
:57:21. > :57:25.fresh acidity. Perfect for taking on the spice of the chilli and the rich
:57:26. > :57:30.crab meat. Then this one has a green and even a grassy note it draws out
:57:31. > :57:34.the freshness of the coriander, the spring onion and the ginger. And
:57:35. > :57:39.best of all, the wonderful New Zealand fruitiness. I think that is
:57:40. > :57:44.great with the vivaciousness of the crab dish. Jack, your Cornish chilli
:57:45. > :57:49.crab is a cracking dish for the Easter weekend. With the vibrant New
:57:50. > :57:55.Zealand white, I think that I have leaveneded the perfect partner.
:57:56. > :58:02.Cheers! This is not a first date male! This is fantastic. What do you
:58:03. > :58:05.think of the wine? It is great. Something we could pair it with at
:58:06. > :58:09.the restaurant. It is so clear.
:58:10. > :58:17.Unlike the table. Look at the state of it! It is delicious. The wine is
:58:18. > :58:29.a perfect match. Stunning.
:58:30. > :58:32.I amen joying myself here! Right, let's get back to Celebrity
:58:33. > :58:40.Masterchef. It's now time for Shappi to serve her food to the table of
:58:41. > :58:49.champions! But how did she get on? Bring me more crab! Six minutes on
:58:50. > :58:55.the starter. So this starter is a kotlet with a
:58:56. > :59:05.Shirazi salad. I have no idea what that is! Thrilling! You have 30
:59:06. > :59:22.seconds, that is bang on time. Well done.
:59:23. > :59:31.Hello, everybody! This is a popular Persian side dish could kotlet, made
:59:32. > :59:35.with lamb and potatoes. And the salad is Shirazi salad, as it is
:59:36. > :59:43.from Shiraz. Thank you very much. It looks
:59:44. > :59:49.lovely. The smell of it is gorgeous. I'm intrigued by the kotlets. They
:59:50. > :59:53.are flavoursome and light. It makes a great starter.
:59:54. > :59:58.The dish is lovely. The salad is lovely. I love the crispiness of the
:59:59. > :00:06.coating. I don't know, if I was expecting
:00:07. > :00:12.something more. Something with a bit more punch! Shappi, 15 minutes to
:00:13. > :00:18.the main course. Shappi's Spain a so Zeresk polo. I
:00:19. > :00:28.have no idea what that is but I am looking forward to it. I wonder if
:00:29. > :00:39.the polo is chicken? It could be. You have three minutes left.
:00:40. > :00:47.Well done. Hello. OK, so this is saffron fluffy
:00:48. > :00:53.rice, Persian style with barberries, that is a sweet and sour berry and
:00:54. > :00:57.slow-cooked chicken with various herbs. I hope you enjoy it.
:00:58. > :01:04.Thank you very much. It is a big portion. She is not shy.
:01:05. > :01:09.I have never had barberry before, I have no idea what it tastes like. It
:01:10. > :01:13.is definitely inviting. I want to give this a go. It is a really
:01:14. > :01:18.interesting plate of food. I have never had that before.
:01:19. > :01:26.The rice is OK. The chicken is nice. But it is not singing out anything
:01:27. > :01:33.to me. It does not make me think, " wow! ."
:01:34. > :01:40.Quickly, you can do this. Three minutes, Brian.
:01:41. > :01:48.Think about the presentation. You have done all of this work. Finish
:01:49. > :01:59.it off nicely. Look at that. Good work, mate. You have done a lot
:02:00. > :02:04.of work here. Don't forget the bacon. Anything
:02:05. > :02:11.else to go on? Got the veg, leeks, sauce, cod, potatoes? Oh, yes! The
:02:12. > :02:19.dressing. The cockles. We should be serving now.
:02:20. > :02:23.Is that the last bit? This is it. It looks great, Brian. I am really
:02:24. > :02:32.impressed with the presentation for the first time.
:02:33. > :02:44.Where is it? Through those doors over there! This is roasted cod on a
:02:45. > :02:50.bed of leeks with clam and shallot sauce and Paris yen potatoes, topped
:02:51. > :03:03.with American bacon. Thank you very much, Brian. It is a
:03:04. > :03:06.pleasure. There is aspirations to elegance here. Out of all of the
:03:07. > :03:10.dishes, this is something like you would see in a restaurant.
:03:11. > :03:21.I think he cooked the fish beautifully. It is soft, moist. Well
:03:22. > :03:27.done. The clam sauce is good. That tastes delicious. I really like
:03:28. > :03:36.that, that is my favourite dish so far.
:03:37. > :03:42.Apples and pear pears stairs. Poached and butterscotched apples
:03:43. > :03:46.and pairs with pistachio. That screams ambition to me.
:03:47. > :03:56.At the moment, Brian, I am falling in love with your pudding! When he
:03:57. > :04:02.said apples and pears stairs. I did not really think we were going to
:04:03. > :04:07.get stairs on the plate. 30 seconds, mate! Look at that! I am loving it,
:04:08. > :04:17.Brian. Well done. Are you done? Yes! Right,
:04:18. > :04:29.Brian, get out there. Go on, mate! Thank you very much.
:04:30. > :04:34.This sweet is called apples and pears as a bit of a joke! It is
:04:35. > :04:40.poached pear and a butterscotch sauce over poached apple, with a
:04:41. > :04:50.dusting of pistachio to make the stairs and connect the two together.
:04:51. > :04:55.Thank you! I really like that! I really, really like it. I think he
:04:56. > :04:58.poached the pear to perfection. The apple, I love it with the
:04:59. > :05:03.pistachio and the butterscotch. It is beautiful. I am really impressed.
:05:04. > :05:08.It perhaps did not look as beautiful as it tastes but for me it tastes
:05:09. > :05:12.great. I love it. Well done, Brian. Fantastic. The first dessert of the
:05:13. > :05:16.day. He did a great job. I have to say, all in all, no the a
:05:17. > :05:31.bad day. No timing issues, no cooking
:05:32. > :05:36.disasters. Not a bad day at all. You guys did well today. Good food.
:05:37. > :05:39.The guest judges were impressed. It made our judging decision even more
:05:40. > :05:43.difficult. Unfortunately, this is a
:05:44. > :05:55.competition. That means that one of you is leaving us.
:05:56. > :06:08.The contestant leaving us is... Shappi.
:06:09. > :06:17.Well done, sweetheart. You did fantastic.
:06:18. > :06:24.Good luck! Bad luck Shappi and there'll be four more celebrities
:06:25. > :06:30.joining the competition next week! That is fantastic! Right, it's time
:06:31. > :06:35.to answer a few of your foodie questions. Each caller will also
:06:36. > :06:41.help us decide what Gary will be eating at the end of the show. So
:06:42. > :06:46.who do we have first on the line? Hi, there, it is Matt. It is my
:06:47. > :06:50.birthday today. I have a shoulder of pork. I would like a barbecue sauce
:06:51. > :06:57.recipe. Well, pork. Lovely. Barbecue sauce?
:06:58. > :07:06.Well my favourite yeast product will come into this. I will make a mix of
:07:07. > :07:13.cumin, smoked paprika, cayenne, fennel seeds, toasted and ground up.
:07:14. > :07:23.And that is the dry rub. Add that with brown sugar and add red wine
:07:24. > :07:27.vinegar yea is t extract, soy, Worcester sauce and then about a
:07:28. > :07:33.tonne of ketchup. Yes, to bind it together? Yes. That
:07:34. > :07:42.is the main element. But adding the soy, the yeast extract, it adds a
:07:43. > :07:48.lovely flavour. And always add butter at the end to thicken it.
:07:49. > :07:54.It sounds pretty good. If you do that, we will be around to help you
:07:55. > :08:01.celebrate. What dish would you like to see, food heaven or food hell?
:08:02. > :08:11.Food heaven, please. Hey, look at that. He has fallen off
:08:12. > :08:17.the chair! The chair is broken! Can we get a new chair! Shirley from
:08:18. > :08:28.Coventry. Are you there? Yes, hi. It is like musical chairs here! What
:08:29. > :08:33.is your question? I have venison in the freezer. I don't know what to do
:08:34. > :08:38.with it. I was thinking along the lines of casserole with red wine.
:08:39. > :08:44.But do you have ideas? If is a shoulder of venison, I would dust it
:08:45. > :08:49.in flour. Put it in a bag with flour and seasoning and heat up oil and
:08:50. > :08:58.fry the venison and get colour on it. Use dried porcini mushrooms. Add
:08:59. > :09:05.some tomato, a bottle of red wine and pop it in the oafen for a couple
:09:06. > :09:11.of hours. Serve it with polenta. And would you like to see food
:09:12. > :09:17.heaven or food hell? Food heaven! Neil, what is your question for us?
:09:18. > :09:23.I have trouble make making souffles. It is my mum's favourite and it is
:09:24. > :09:30.her 70th birthday. I want to make them for her and 15 other people.
:09:31. > :09:36.Don't tell her but use ready-made custard from the supermarket. The
:09:37. > :09:42.fresh one. If you put passion fruit in there and really you want about
:09:43. > :09:46.two tablespoons of that custard per portion. That is about
:09:47. > :09:52.one-and-a-half egg whites as a ratio. It is about four times
:09:53. > :09:59.whipped egg whites to one part custard. Put in the passion fruit,
:10:00. > :10:03.butter the moulds well and they will all rise if you use the ready-made
:10:04. > :10:10.custard from the supermarket. Not the yellow one, the fresh custard.
:10:11. > :10:16.What dish would you like to see, food heaven or food hell?
:10:17. > :10:20.Definitely, food heaven! Right, it's time for the omelette challenge.
:10:21. > :10:26.Paul Rankin is sitting comfortably in the centre of the board with
:10:27. > :10:34.17.52 seconds. Theo, how are you feeling today? Jack, it's your first
:10:35. > :10:35.go at this. Your dad has never been that quick making his omelettes. Can
:10:36. > :11:18.you go faster? Three, two, one, go! Somebody has been practising.
:11:19. > :11:26.You disqualified me the last time. Please! There is no shell in there.
:11:27. > :11:37.What is the difference between an omelette and scrambled egg? ! There
:11:38. > :11:46.are minor details. Right, Jack. You wanted to beat the
:11:47. > :11:55.old man. He did it in 31. 04. You did it in 30. 01. You did beat
:11:56. > :12:02.him. No expense spared on these.
:12:03. > :12:09.Now, Theo? I think I was slower. What was my time before? You did it
:12:10. > :12:18.in 29. 72. You did not beat your time that is going in here!
:12:19. > :12:27.# Gold! It doesn't make up for the broken chair but there you go.
:12:28. > :12:31.So will Gary get his food heaven, pan fried sea bass with confit lemon
:12:32. > :12:33.hollandaise? Or his food hell, courgette rosti with beurre blanc
:12:34. > :12:37.and deep fried courgette flowers? Theo and Jack will make their
:12:38. > :12:39.choices whilst we delve into the fascinating world of Chinese food
:12:40. > :12:43.with Ching-He Huang. Ken Hom's visiting his family whilst Ching
:12:44. > :12:46.heads for Taiwan to visit her old family home and she's planning a
:12:47. > :12:58.feast of her Grandma's recipes to celebrate! Our time in Guangdong
:12:59. > :13:04.province has come to an end. Ken stays on to spokesmen time with his
:13:05. > :13:09.retiffs and I go to visit my family in Taiwan.
:13:10. > :13:15.I miss my family. But I feel like it is going to be quite emotional, as I
:13:16. > :13:20.have not seen them for a long time. Taiwan is an island 112 miles off
:13:21. > :13:23.the South East coast from China. It separated from Chinese rule 100
:13:24. > :13:28.years ago. Although I was born in Taiwan, I
:13:29. > :13:35.left with my parents when I was five. Then I settled in London.
:13:36. > :13:44.My parents moved back to Taiwan in 2009.
:13:45. > :13:53.I haven't seen you a long time! I missed you lots! We are travelling
:13:54. > :13:57.to the farming area of Baiho village, where my food journey began
:13:58. > :14:03.as a little girl in my grandmother's kitchen. We are going to see my
:14:04. > :14:09.grandfather to see my mum and where her family grew up and where I grew
:14:10. > :14:13.up when I was two to five years old. I am going to cook for the whole
:14:14. > :14:18.family. This will be the first time I have seen my grandfather since my
:14:19. > :14:19.grandmother passed away two years ago.
:14:20. > :14:36.Here we are! This is where I grew up. This is our
:14:37. > :14:49.small courtyard. This belongs to my grandfather. This is where we used
:14:50. > :14:57.to play. My brother and cousins. My grandfather lived here since he
:14:58. > :15:01.was two. This is 84 years old. My grandmother and the great aunts
:15:02. > :15:06.are like sisters. They all cooked for everybody.
:15:07. > :15:10.Today, I am stepping into my grandmother's shoes, cooking some of
:15:11. > :15:17.the dishes she taught me. I know that the family have high
:15:18. > :15:32.expectations. Everyone is waiting for lunch asking
:15:33. > :15:40.when am I going to cook the lunch! This is my grandmother's kitchen.
:15:41. > :15:47.This is the big wok. This is what she needed to feed a big family. We
:15:48. > :15:53.would sit around watching this. I was about that height... The
:15:54. > :15:59.kitchen is just as my grandmother left it. Today I am cooking some of
:16:00. > :16:08.her favourite dishes for the family. The idea is to make a lunch in
:16:09. > :16:15.honour of my grandmother. She used to make delicious hama,
:16:16. > :16:23.clams. And prawns, she would make drunken
:16:24. > :16:28.prawns. Drunk with wine and then my favourite, which is bamboo sticky
:16:29. > :16:33.rice that my grandmother used to make for me. She is really good at
:16:34. > :16:39.making it! When you are cooking for so many, the timing is crucial. So I
:16:40. > :16:43.have enlisted my mother as the sous chef. We are started with the most
:16:44. > :16:57.complicated dish. The bamboo parcels.
:16:58. > :17:02.Mushrooms... That is the dried shrimps and the shallots.
:17:03. > :17:09.That is stir-fried with a little bit of soy sauce. Then this is the rice.
:17:10. > :17:18.Adding in the raw rice to get the flavours going.
:17:19. > :17:25.Next, shape the bamboo leaf into a cup. Fill it with rice, a few pieces
:17:26. > :17:28.of braised pork belly and another layer of rice. Then secure the
:17:29. > :17:32.parcels with string before boiling them.
:17:33. > :17:39.Now the trick is to make them all the same size so that they all cook
:17:40. > :17:44.in the same time. I don't think that my grandmother would approve, there
:17:45. > :17:52.is one big, one small. Just 50 more to go! That looks good.
:17:53. > :17:58.And then, what we do is we cook it. We are going to boil it.
:17:59. > :18:10.Once it is cooked you can use the knot to take it all out.
:18:11. > :18:16.I will start with the prawns first. This is one of my grandmother's
:18:17. > :18:23.signature dishes, drunken prawns. Get the wok hot, add the prawns, a
:18:24. > :18:29.little ginger and a good splash of wine to get the shellfish nice and
:18:30. > :18:35.tipsy. My grandmother would make drunken prawns for us when we were
:18:36. > :18:49.growing up. It is really tasty. The bittersweetness of the Shaxing rice
:18:50. > :18:57.wine with the prawns, it is really good. My grandmother's speciality
:18:58. > :19:05.was seafood. So I am making another of her favourite dishes, fresh clams
:19:06. > :19:11.with soy sauce, and Shaoxing winement once the food is ready it
:19:12. > :19:47.is time to seat the guest of honour, my grandfather.
:19:48. > :19:53.I'm really happy because my grandfather just said, did you
:19:54. > :19:57.really make this? And that it has grandmother's flavour. My food
:19:58. > :20:01.memory started here. I didn't think I would grow up to be a cook. I
:20:02. > :20:04.didn't think it would shape me so much. I think I have come full
:20:05. > :20:31.circle. Next week we'll catch up with Ken
:20:32. > :20:35.and his relatives in China. There'll be more from Ken and Ching on next
:20:36. > :20:38.week's show. Right, it's time to find out whether Gary is facing
:20:39. > :20:41.either food heaven or food hell. Your food heaven would be this
:20:42. > :20:46.magnificent sea bass which Jack is going to fillet then I'll pan fry it
:20:47. > :20:48.and serve it with a confit lemon hollandaise and asparagus. Or you
:20:49. > :20:52.could be facing your food hell, Courgettes. I'll grate them along
:20:53. > :20:55.with some potato to form a simple rosti. They're served with a poached
:20:56. > :20:59.egg on top and a beurre blanc sauce. What do you think you're getting? I
:21:00. > :21:04.think that the people are going to support me, especially after losing
:21:05. > :21:09.that chair! Absolutely. It was a whitewash.
:21:10. > :21:13.We will lose that plate of courgettes over there.
:21:14. > :21:22.Jack, if you can prepare the sea bass.
:21:23. > :21:30.All around the country, asparagus is produced but the Wye Valley
:21:31. > :21:36.asparagus came in first. You get the white asparagus? It is
:21:37. > :21:42.because it does not see daylight it is grown under bags. It does not see
:21:43. > :21:47.the light. That is why it is white. So, the asparagus is over there.
:21:48. > :21:52.Jack can tell us about the sea bass. This is lovely. I will fillet it and
:21:53. > :21:57.score it. Taking it off the bone using a
:21:58. > :22:03.trusty school fillet knife. Do you eat the skin? Yes.
:22:04. > :22:09.If it is crispy it is great. Hopefully it will be. It better be,
:22:10. > :22:13.as Jack is cooking it! I will serve it with the hollandaise. Now, egg
:22:14. > :22:20.yolks in a machine. Normally you make it with a pan of water and egg
:22:21. > :22:25.yolks and slowly pour in the butter but this is incorporating the butter
:22:26. > :22:31.to the egg yolks, like with mayonnaise. The difference between
:22:32. > :22:36.mayonnaise a and hollandaise is that one uses butter and one uses veg
:22:37. > :22:42.oil. Now you can use rapeseed oil, of course. Theo would use olive oil,
:22:43. > :22:46.or a combination of both. But generally, made with vegetable oil.
:22:47. > :22:55.That is what keep it is white. If you do it with rapeseed oil or olive
:22:56. > :22:59.oil, it has a more yellow tint to it.
:23:00. > :23:04.So, the butter is in a pan. You bring it to the boil and simmer it
:23:05. > :23:09.for two to three minutes, take it off the heat and the salt and the
:23:10. > :23:22.impurities separate. It sinks to the bottom. In the pan there are the
:23:23. > :23:27.white impurities. But all you want it the top part. If you leave it to
:23:28. > :23:32.cool slightly it will fall to the bottom of the pan. So get to that
:23:33. > :23:37.point and stop. That is the bit, where I have done it before, it has
:23:38. > :23:45.curdled. Yes, so that without the sediment,
:23:46. > :23:52.adding into the oil, it makes a simple hollandaise.
:23:53. > :23:57.I have an omission, I partially lost my sense of smell about ten years
:23:58. > :24:00.ago, so lemons, anything with strong flavours for the mouth is where I am
:24:01. > :24:05.looking. I thought ten minutes ago you had
:24:06. > :24:12.lost your sense of balance. I know.
:24:13. > :24:18.Right, so we pan fry the bass. We have salt and black pepper. I will
:24:19. > :24:23.leave that with you, Jack. We confit the lemon. That is a whole
:24:24. > :24:28.lemon cut into pieces. Can I say, that this is just amazing
:24:29. > :24:32.to have three great chefs cooking for me now.
:24:33. > :24:39.Now, sugar, water, lemon. Brought to the boil and what you end up with is
:24:40. > :24:45.this... Taste that. It is not sharp. It is fantastic.
:24:46. > :24:50.Oh! You can make a lemonade out of that! Factually. You add a touch of
:24:51. > :25:01.the syrup to this. Not too much. Just a little bit.
:25:02. > :25:04.Then a wedge of lemon to add some sharpness. So the lemon in there as
:25:05. > :25:11.well. A bit of black pepper and salt.
:25:12. > :25:16.So the fish is pan fried. Skin side down, two minutes.
:25:17. > :25:24.As you see the whiteness coming through, add a knob of butter and
:25:25. > :25:29.flip it over and rest it. I am worried that it will stick.
:25:30. > :25:36.It is a quality pan. And don't touch it too much. Just leave it.
:25:37. > :25:43.You will be fine. Now, the asparagus out. Put on oil
:25:44. > :25:58.and put them on the griddle for a minute.
:25:59. > :26:03.You can barbecue them as well. I like to cook them and blanch them in
:26:04. > :26:08.ice cold water, that stops the cooking and then you can warm it up
:26:09. > :26:13.on the barbecue. The fish is nearly there.
:26:14. > :26:25.That smells like heaven. I am taking some of the syrup. I
:26:26. > :26:32.will add a bit of butter. As I am here right now, the rest of the cast
:26:33. > :26:40.are at rehearsals, with a take away sandwich! Well, you cab take that
:26:41. > :26:55.mille-feuille with you and you can have that chair! -- can take.
:26:56. > :27:02.Are we OK eating sea bass these days? This is farmed. As long as it
:27:03. > :27:11.is tagged. That is the best quality. But you will pay through the nose
:27:12. > :27:19.for it. Now, we have the sea bass, the
:27:20. > :27:24.asparagus and the lemon hollandaise. It doesn't need anything else. Grab
:27:25. > :27:32.the knives and forks and dive into that lot.
:27:33. > :27:40.Tell us what you think. To go with this, Susy has chosen a
:27:41. > :27:47.Lindauer Special Reserve. It is priced at ?9. 99. It was actually
:27:48. > :27:52.the same wine with both dishes. That is so good.
:27:53. > :27:57.It is nice and so simple. And the confit lemon. I like it.
:27:58. > :28:02.I feel like my wife is going to think I'm with another lover! I
:28:03. > :28:08.don't know if I will get a good time tonight or not! This is wonderful.
:28:09. > :28:13.It does work. You can add the lemon into the mixture. But I don't think
:28:14. > :28:19.it needs it. It is nice that the sweetness comes
:28:20. > :28:26.with the asparagus. It is great to use the lemon juice with the skin.
:28:27. > :28:34.Lovely. And best of luck with the play. What is it called? It is
:28:35. > :28:38.called, Things Ain't What They Used To Be.
:28:39. > :28:41.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:42. > :28:45.Theo Randall, Jack Stein and Gary Kemp. Cheers to Susy Atkins for the
:28:46. > :28:47.wine choices! All of today's recipes are on the website. Go to
:28:48. > :28:51.bbc.co.uk/saturdaykitchen. We'll be back here at 10am next Saturday. But
:28:52. > :28:55.you can enjoy more of our Best Bites tomorrow morning at the earlier time
:28:56. > :28:58.of 8.30am over on BBC 2. In the meantime have a great day and enjoy
:28:59. > :29:02.the rest of your Easter weekend.