:01:26. > :01:32.With us today we have Nathan outlaw. We are cooking crab.
:01:32. > :01:41.You are about meat, Stefan. Barbecue. Tell us what you do
:01:41. > :01:46.today? Well it is sunny day. I am cooking duck with mushroom inside.
:01:46. > :01:52.We are serving that with a salad with mint and lemon.
:01:52. > :01:58.You normally put the duck breast on the barbeque. You have a nice tip
:01:58. > :02:05.of doing it? Yes, something special for you.
:02:05. > :02:12.Two great recipes to look forward to. Also our fantastic foodie line
:02:12. > :02:19.up and Keith Floyd and Celebrity MasterChef. Now, a actor from the
:02:19. > :02:25.massive series, Spooks, please, welcome to Saturday Kitchen, it is
:02:25. > :02:31.Raza Jeffrey. As busy as that, Smash, that is filmed in the can?
:02:31. > :02:36.It is in the can now. It was filmed in New York. I live in LA now, but
:02:36. > :02:41.we filmed the series in New York. Rock and roll.
:02:41. > :02:46.Now I'm back in London for nine weeks doing Chicago.
:02:46. > :02:52.Congratulations. Two shows today? Yes, two today.
:02:52. > :02:58.At the end of the programme I am cooking food heaven or food hell.
:02:58. > :03:04.Something based on your favourite ingredient, or nightmare ingredient.
:03:04. > :03:09.So, food heaven what would it be? Food heaven, I love fish. I'm a big
:03:09. > :03:16.fan of fish. Hence I'm delighted to be meeting Nathan today.
:03:16. > :03:22.It sounds great. But salmon. I'm a big fan of salmon.
:03:22. > :03:30.What about the dread dreaded food hell? Anything like cheesecake or
:03:30. > :03:36.that kind of stuff. Not for me. So, salmon for food heaven. I'm
:03:36. > :03:41.using Asia, the salmon is marinaded in a ter aky sauce.
:03:41. > :03:48.With mirin, rice wine, sugar. Served in a hot pan with a fresh
:03:48. > :03:53.salad of curly kale and mint. Finished off with a Chile and lime
:03:53. > :04:03.sauce. Or it could be food hell, cream.
:04:03. > :04:12.With a lovely desert. Straubz, filled with a whisky liquor infused
:04:12. > :04:19.double cream, with another layer of cream and icing sugar.
:04:19. > :04:28.I may do a Frances Barber on you. If you would like to ask a question
:04:28. > :04:34.on the show, call our new number. That is:
:04:34. > :04:40.You can put your questions to us live later on. If I get to speak to
:04:40. > :04:44.you on.the show, I will be asking if Raza is getting food heaven or
:04:44. > :04:51.food hell. Salmon or cream? Food heaven, please.
:04:51. > :04:58.Cooking first is one of the finest seafood chefs in the world! It is
:04:58. > :05:03.faith an Outlaw. Now, you have to prove it. I have
:05:03. > :05:08.put you on a pedestal. So, what is put you on a pedestal. So, what is
:05:08. > :05:12.on the menu? We have a lovely sea bass fillet.
:05:12. > :05:18.We have a may gnaws sauce with a brown crab meat. That is basically
:05:18. > :05:22.the dish. It is simple. I know you want to get the sea bass
:05:22. > :05:27.on first. This is line caught? Yes, a
:05:27. > :05:36.beautiful piece of sea bass. All I will do is trim it up.
:05:36. > :05:44.People can... You know that farmed sea bass is good enough, but if you
:05:45. > :05:48.can get it wild, it is better. I am adding a little bit of salt on
:05:48. > :05:55.the flesh side. Is that with the cloth? Yes,
:05:55. > :06:01.prepare it up, leave it in the fridge and dry the skin off with
:06:01. > :06:07.the cloth. You want the fennel fried off in
:06:07. > :06:12.the pan? Yes, you can do that in the pan or roast them in the oven.
:06:12. > :06:17.That with a little bit of seasoning is the vegetable part of it.
:06:17. > :06:21.The next thing we are going to do is the crab. The crab, this crab
:06:21. > :06:27.like this will take about 14 minutes to cook.
:06:27. > :06:32.The best way to do it is to cook it in salty water.
:06:33. > :06:38.Then you don't lose the flavour. Then let it cool down.
:06:38. > :06:43.You would not refresh it? No. I leave it in a cool place to cool
:06:43. > :06:49.down. Then as soon as you can handle it, then that is when you
:06:49. > :06:54.pick it. Take off the claws and remove the legs. They just snap off.
:06:54. > :06:58.You can get the meat out of all of this in here, but we have not the
:06:58. > :07:06.time today. Would you go for the smaller brown
:07:06. > :07:12.crabs or the larger ones? smaller ones. I think there is more
:07:12. > :07:18.flavour inside. So loosen the back and pull it open.
:07:18. > :07:23.It reveals inside there the dead man's fingers, people think they
:07:23. > :07:28.are poisonous, but they are not, they just don't taste nice. You
:07:28. > :07:33.pull them off. What I am after is the brown crab. That is where the
:07:34. > :07:38.flavour for the sauce comes from. Inside the shell is a membrane. You
:07:38. > :07:43.don't want that. Towards the back is where the crab meat is, the
:07:43. > :07:51.lovely flavour is. The brown crab is for the sauce?
:07:51. > :07:58.Yes. That gives it extra flavour. What you are doing there for me,
:07:58. > :08:03.James, is the mayonnaise that is egg yolks and sunflower oil and a
:08:03. > :08:08.touch of olive oil. Obviously in France it would be
:08:08. > :08:14.vegetable oil? Yes. You can buy rapeseed oil, but that
:08:14. > :08:18.is strong for this? Yes, it is a good product, but a little too
:08:18. > :08:22.strong for this. I want it remove the meat from the
:08:22. > :08:28.claw. When you are cracking the crab, get
:08:28. > :08:32.it in one bang. The less breaking of the shell, the less chance of
:08:32. > :08:38.shell in the crab meat. I mentioned your place, the two
:08:38. > :08:43.Michelin stars in Rock in Cornwall. You were there last night. You
:08:43. > :08:49.arrived here on the sleeper train? That's right.
:08:49. > :08:53.I am a big lad, I don't really fit well on a sleeper train, but it was
:08:53. > :08:57.an experience. When people go there to your
:08:57. > :09:03.restaurant, you basically pick the freshest produce on that day?
:09:03. > :09:08.Whatever we have is an eight or nine-course menu. I have a few
:09:08. > :09:14.suppliers who I rely on and they bring it in, we cook it. When you
:09:14. > :09:21.are near the sea, it is a big advantage. That makes sense to do
:09:21. > :09:26.just a fish restaurant restaurant. And as well as the fish restaurant,
:09:26. > :09:30.a fish book that is coming out? Yeah, that came out last week. It
:09:30. > :09:35.has been a challenge for me to write. I am not the kind of person
:09:35. > :09:41.to sit at a desk. I don't think that any chef is. I
:09:41. > :09:46.find it is bit of the struggle, but the book is based on fish and there
:09:46. > :09:51.are 30 different varieties? Yes, they are broken down into oily,
:09:51. > :09:57.flat, round, shellfish it is a nice book. The reason I wanted to write
:09:57. > :10:06.it is to show that fish is easier to cook. Testimony is a convenience
:10:06. > :10:11.food. It is cooking easily. You are copying me, I did a
:10:11. > :10:16.masterclass last week on fish. You are doing it right! There is so
:10:16. > :10:26.much heat in the pan, it does all of the work for you on one side.
:10:26. > :10:28.
:10:28. > :10:33.Now we have orange segments. What is nice about this style of
:10:33. > :10:39.sauce it does not have to be what I'm doing here. It can be anything
:10:39. > :10:49.that you want. You can use different stocks. Fish stocks, it
:10:49. > :10:52.
:10:52. > :10:59.is versatile. You can add cucumber. So a little bit of lemon juice in
:10:59. > :11:09.there? Yes. If you would like to ask a question
:11:09. > :11:17.
:11:17. > :11:21.on the show, you can call the new chefs live later.
:11:21. > :11:26.Talking about the fish and the preparation? Well, any good
:11:26. > :11:30.fishmonger should do a lot of the work for you, but the fun is with
:11:30. > :11:38.fish and cooking it is the preparation. It is having a go at
:11:38. > :11:46.it. It is a fun thing to do. So the fish is getting there. We are after
:11:46. > :11:50.nice crispy skin. So be patient. We will turn that over now.
:11:50. > :11:56.Now the crab mayonnaise. Half of that I need for the sauce. Half in
:11:56. > :12:03.here, half in the sauce. There is crab stock, that is made from the
:12:03. > :12:07.bones of the crab. With a few vegetables and simmer it for an
:12:07. > :12:12.hour. Then a touch of cream and the rest of the mayonnaise goes into
:12:12. > :12:17.the sauce. So with the egg yolk it is helps to
:12:17. > :12:22.thicken it up a little bit? Yes, but what this does, apart from the
:12:22. > :12:32.cream, there is no butter, it is a light sauce. That is obviously not
:12:32. > :12:38.
:12:39. > :12:44.what you like to hear. I got a nervous twitch there! Now
:12:44. > :12:51.you have not put the black pepper on the fish? Pepper is a spice. For
:12:51. > :12:57.this dish it works with the pepper, so we don't need to add anymore.
:12:57. > :13:03.I will leave that there for you just in case you change your mind!
:13:03. > :13:09.Well, we have done that. Now at the last minute, as it comes to the
:13:09. > :13:14.heat, you can see the stem coming off it, it is hot enough. Then we
:13:14. > :13:24.add the brown crab meat to it. Whisk it in a little more.
:13:24. > :13:33.
:13:33. > :13:37.Are you happy with that? That is beautiful.
:13:37. > :13:47.We need a touch of lemon juice in there. That is about the balance. A
:13:47. > :13:55.
:13:55. > :13:59.little bit of butter if you want. No, I won't! The fish is perfectly
:13:59. > :14:04.cooked. Have you seasoned it, chef? Ready
:14:04. > :14:10.when you are. Then we add the sauce to the plate.
:14:10. > :14:13.So we have our lovely mayonnaise- based sauce with all of that rich
:14:13. > :14:19.crabbiness coming through from the brown crab meat.
:14:19. > :14:25.So the secret is don't boil it. Fish is not a big fan of hot things,
:14:25. > :14:30.it overcooks. There we have the lovely crab
:14:30. > :14:34.mayonnaise. That goes on to the plate as well.
:14:34. > :14:44.A few bits of orange. Then we finish it off and check our
:14:44. > :14:47.fish. That is ready. It is off the heat. A beautiful piece of sea bass.
:14:47. > :14:54.Then finish it off with a little bit of oil.
:14:54. > :14:58.So tell us the name of the dish? have roast sea bass, roast fennel
:14:58. > :15:08.and orange sauce. How good does that look.
:15:08. > :15:10.
:15:10. > :15:13.Available in the book called... Nathan Outlaw's Seafood.
:15:13. > :15:17.It looks spectacular. So simple.
:15:17. > :15:21.And quick as well. And when you go to your restaurant,
:15:21. > :15:25.it is the simple flavours but you are relying on that absolutely
:15:25. > :15:34.fresh produce. There is no hiding behind that
:15:34. > :15:41.is a beautiful piece of fish. Can I have this?! You will be lucky.
:15:41. > :15:51.We need wine to go with this. We sent Susy Atkins to Oxfordshire
:15:51. > :15:54.
:15:54. > :16:01.today. When did she choose to go I'm on the riverside in Henley-on-
:16:01. > :16:06.Thames. I am loo on a mission to find some great wines to go with
:16:06. > :16:12.this week's delicious recipes. This sea bass recipe is classic
:16:12. > :16:21.Nathan. Making the best of fresh sea food it deserve as serious
:16:21. > :16:31.white. I'm thinking burgundy. If you want to splash out, go for a
:16:31. > :16:41.Meaursalt. That would be a treat, but I have a gem, that it -- does
:16:41. > :16:45.
:16:45. > :16:52.not cost the earth. It is a Macon- Aze. This wine from shard onaway,
:16:52. > :16:57.it is rare to find such a lovely wine at such a keen price. There is
:16:57. > :17:01.a great scent here with lots of creaminess here. Because this is
:17:01. > :17:06.Chardonnay, there is lots of rich butterry texture to the wine. That
:17:06. > :17:11.is what I need to match up to the creamy mayonnaise and the glorious
:17:11. > :17:19.sea bass. There is a citrus fruit flavour, that matchs with the
:17:19. > :17:29.orange segments and at the end, a refreshing note to work with the
:17:29. > :17:32.
:17:32. > :17:37.fennel. Nathan, the lovely sea bass has just the upmarket white that it
:17:37. > :17:41.deserves. A great wine choice.
:17:41. > :17:50.Suzy always gets it right! She knows her wine.
:17:50. > :17:57.A cracking wine priced at �7.50. A bargain.
:17:57. > :18:06.I lovely French wine! Well, we don't know if it will be franks
:18:06. > :18:16.orow yes, sir next month. So later on the menu? On the menu, it is
:18:16. > :18:23.
:18:23. > :18:29.some lovely dishes. Eric and Beth Phipps own
:18:29. > :18:31.Eric stuffs a cured back of pork with fresh parsley,
:18:31. > :18:33.and he works it deep into the cuts with nothing else added.
:18:33. > :18:37.I'm collecting these gastronomicrarities, and I guarantee you won't find this outside Lincolnshire,
:18:37. > :18:40.a county particularly noted for its pork dishes.
:18:40. > :18:43.The chine is put into a boiling bagand left to simmer for about 4 hours
:18:43. > :18:47.and then taken out to cool. I'veseen similar charcuterie in France -
:18:47. > :18:50.it reminded me a little of jambon persille,
:18:50. > :18:54.but I've never seen anything like it- over here.
:18:54. > :18:57.I'm told you eat it withhot English mustard and malt vinegar.
:18:58. > :19:00.All right, here we go.
:19:00. > :19:05.I've never tried this before.
:19:05. > :19:10.Oh, that's good, that's lovely! Glad you like it.
:19:10. > :19:14.Like it? I LOVE it! You must sell tons of it.
:19:14. > :19:19.Well, the best illustration is when- it's our county agricultural show
:19:19. > :19:23.and we will sell sixty in two days.
:19:23. > :19:28.In any French charcuterie, you'd never get anything better than that
:19:28. > :19:31.anywhere in some posh French shop.
:19:31. > :19:36.I think I'm going to have tocome up here and scour the county.
:19:36. > :19:41.In the grounds of this detached house in Cropwell Butler in Nottinghamshire
:19:41. > :19:51.are three brothers who make the best-pork pies I've tasted in a long time
:19:51. > :20:01.
:20:01. > :20:04.To Malvern, a very English town.
:20:04. > :20:06.Every time I come here I think of Elgar and all things English - well, it's difficult not to.
:20:06. > :20:10.In gastronomic terms, one of the things that's special about Malvern
:20:10. > :20:12.is English sausages and in particular,
:20:13. > :20:15.Chris Titchell's award-winning ones.
:20:15. > :20:17.They just look so appetising, Chris.
:20:17. > :20:19.Just run through them and tell us about the different types.
:20:19. > :20:22.It's only a small selection, but a quick resume is pork and chive -
:20:22. > :20:24.a mild hint of oniony flavour to complement the pork.
:20:24. > :20:26.Pork, cider and apple - local specialities.
:20:26. > :20:29.Beef, stout and mustard - the stout- gives a soft texture to the beef.
:20:29. > :20:36.Yeah, I never like beef sausages... It's the fat. There's a little bit of pork in to help the succulence.
:20:36. > :20:41.These are our continental cousins, the merguez... They look real flush.
:20:41. > :20:47.Yeah, lots of paprika in there. They're not that spicy, but nice tones of paprika in that.
:20:47. > :20:53.Another one designed by a customer.- She called it spicy old tomato, but- we call it Worcestershire tomato,
:20:53. > :20:57.with Worcester sauce, spring onions, tomato puree.
:20:57. > :21:01.And last but not least, the classic, plain pork
:21:01. > :21:06.and the biggest and best seller. Outsells all the rest put together.
:21:06. > :21:10.We buy all our pork local from a free-range farm.
:21:10. > :21:17.There's nothing overpowering in that, it's just a combination of light seasonings,
:21:17. > :21:22.and textured properly because we only mince it, we don't do anything- that puts any pressure on the meat,
:21:22. > :21:25.so you get a nice, loose textured sausage and a good-quality skin,
:21:25. > :21:28.good-quality natural skin's very important
:21:28. > :21:35.because a sausage is the whole eating experience of having that skin popped just as you bite it
:21:35. > :21:41.and that that's all part of it. It's getting all the little bits and pieces together.
:21:41. > :21:46.It's to do with blends and flavours- and putting things together that keep people interested,
:21:46. > :21:53.as well as not neglecting any of the things from hundreds of years of sausage making.
:21:53. > :21:59.It's the original fast food.
:21:59. > :22:01.You look like a conjuror,
:22:01. > :22:05.making shapes out of those long, thin sausage-like balloons!
:22:05. > :22:10.I still can't make any poodles. No! You'd be a natural!
:22:10. > :22:13.You can have sausages, any flavour,- but you can't have a poodle.
:22:13. > :22:17.Here we go, just let them dry off.
:22:17. > :22:19...I'm impressed with all this!
:22:19. > :22:25.I thought all these people must have thought Gary was in here.
:22:25. > :22:30.I never thought I'd actually LIKE all this interest,but, well, I suppose I'm only human.
:22:30. > :22:34.It's nice people being pleasant toyou and wanting you to sign books.
:22:34. > :22:37.Oh, good Lord, whereabouts?
:22:37. > :22:42.Where are you from? Spain? Where? Madrid. I love your programme.
:22:42. > :22:44.You do? Oh, I love Madrid.
:22:44. > :22:48.Talking of sausages and Madrid, this is a great dish.
:22:48. > :22:52.I fry onions, bacon and chorizo in a bit of olive oil,
:22:52. > :22:56.then pour on some red wine. Then I add some tinned tomatoes,
:22:56. > :23:02.some Spanish butter beans, some black pepper and plenty of parsley.
:23:02. > :23:07.I stew everything down together - it's lovely!
:23:07. > :23:11.But the way WE cook sausages, takes a lot of beating too.
:23:11. > :23:16.Really good fried bangers withmashed potato and good onion gravy -
:23:16. > :23:22.I think that's such a satisfying combination, the mainstay of many a British bistro,
:23:22. > :23:25.great with a glass of Cote du Rhone.
:23:26. > :23:31.And this dish too. More sausages, this time Italian ones, luganica.
:23:31. > :23:36.I take a string of luganica sausages- which you CAN buy in the UK,
:23:36. > :23:39.but the best ones come from Lombardy.
:23:39. > :23:43.You buy them by the metre, so I'mslicing them up into little pieces
:23:43. > :23:48.about three inches long. Meanwhile, I start to cook some polenta,
:23:48. > :23:51.which is a type of cornmeal.
:23:51. > :23:56.I'm going to make wet polenta - a sort of maize porridge.
:23:56. > :24:01.Now for the sausages. First I pour some olive oil into a hot pan.
:24:01. > :24:06.I've chopped up a medium onionand about six cloves of garlic. Just- to make it look more interesting,
:24:06. > :24:10.I finely chopped the onion and thinly sliced the garlic.
:24:10. > :24:14.Now I add the sausages - I'm putting quite a lot in.
:24:15. > :24:20.I'm not hard frying them, I'm keeping them moving all the time.
:24:20. > :24:26.Now I sprinkle on some dry chilliflakes, for a bit of background heat,
:24:26. > :24:33.and next I'm putting some thyme in and again, lots of robust flavours.
:24:33. > :24:36.Now some white wine - about 2 fluid oz.
:24:36. > :24:38.It's actually to make the sauce.
:24:38. > :24:44.Let that bubble down a bit, and nowI'm going to add sun-dried tomatoes,
:24:44. > :24:47.a good quantityof sun-dried tomatoes...like that,
:24:47. > :24:47.P
:24:47. > :24:50.P I
:24:50. > :24:52.a little bit of salt...
:24:52. > :24:57.and pepper - an important part.
:24:57. > :25:03.A final shake, lid on for 5 minutes to cook those sausages through.
:25:03. > :25:07.To finish the polenta, I add some butter and some Parmesan
:25:07. > :25:11.and just cream that in to make a well-flavoured soft base.
:25:11. > :25:14.Next I finish off the sausages
:25:14. > :25:21.with a lot of freshly chopped parsley and a little lemon juice.
:25:21. > :25:24.It's funny how polenta - really poor man's food -
:25:25. > :25:27.has been elevated into trendy food.
:25:27. > :25:31.This dish, which I learnt froman Italian friend of mine, Vincenzo,
:25:31. > :25:34.is great restaurant cooking
:25:34. > :25:41.and it doesn't half go well with a glass of Barolo.
:25:41. > :25:43.Mmm...
:25:43. > :25:53.that's very nice!
:25:53. > :25:57.
:25:57. > :25:57.It
:25:57. > :25:57.It looked
:25:57. > :26:03.It looked nice
:26:03. > :26:09.It looked nice too. Today I thought I would do a masterclass on a basic
:26:09. > :26:15.starting point of many recipes, a simple white sauce. When you master
:26:15. > :26:23.this you can do many things. What I thought I would do, instead of
:26:23. > :26:33.doing macaroni cheese, that I would add a few things to it, some cheese,
:26:33. > :26:34.
:26:34. > :26:41.and smoked haddock. Now, that is naturally smoked haddock. Like it
:26:41. > :26:47.has seen a smoke house. Don't go for the very yellow stuff, that is
:26:47. > :26:57.a spray. Go for the natural stuff.
:26:57. > :27:01.Now, we have whole milk in the pan. We are doing a cloute. What does
:27:02. > :27:11.what mean? Well, I believe it means to nail. This is the traditional
:27:11. > :27:17.way of doing, doing this, you stud the onion with the clove. There is
:27:17. > :27:22.the bay leaf. You put that in the milk and bring it to the boil.
:27:22. > :27:26.You are becoming a real Frenchman. You are becoming a real Frenchman.
:27:26. > :27:33.Now we add the butter. Concentrate on the heat. Heat it up
:27:33. > :27:38.until it melts. Instead of using a wooden spoon, I use a whisk. I find
:27:38. > :27:44.it easier. Does it stick to the wooden spoon?
:27:44. > :27:52.I find it goes lumpy. It is easier to mix it in with the whifrbg. So
:27:52. > :28:00.we add the flour and -- with the whisk. So we add the flour and this
:28:00. > :28:06.is when we whisk it up and it thickens up. Keep it on the heat to
:28:06. > :28:15.cook the flour out O Now pour on the milk that is cold.
:28:15. > :28:23.Not hot milk. Turn the heat down, it gets thicker. Keep whisking it.
:28:23. > :28:28.There we go. Don't worry about the lumps! They
:28:28. > :28:34.will go! It looks like porridge at the moment! You keep whisking it
:28:34. > :28:39.and adding the milk slowly, always using the cold milk, but as it is
:28:39. > :28:45.infused with the onion you have the base flavour that we want. Keep
:28:45. > :28:51.mixing it. The secret is obviously not to add too much. This is where
:28:51. > :29:01.you get the lumps in. Keep it on the heat as it is cooking out the
:29:01. > :29:02.
:29:02. > :29:08.flour. Then we can add the chol lot and it starts to whisk together.
:29:08. > :29:18.Don't worry about the lumps, they will go! There is panic in my ears!
:29:18. > :29:23.Keep it on the heat. See? They are going! If you use a
:29:23. > :29:29.wooden spoon, it is harder to actually get that mixture around
:29:29. > :29:34.the edge of the pan. But if you keep it on the heat and keep
:29:34. > :29:42.whisking it, they have gone. You have a smooth sauce. Then you can
:29:42. > :29:48.throw in an egg yoke. It is the basis for so many things.
:29:48. > :29:54.Chopped parsley sauce, just add the parsley. The French use it as the
:29:54. > :30:00.basis for so many things, it is the basis for souffle.
:30:00. > :30:10.Now we are turning this into a Welsh rarebit. We add the cheese.
:30:10. > :30:10.
:30:10. > :30:13.Just a small amount. This is where you can use the old spatula. Then I
:30:13. > :30:23.add tobasco, Worcester saur and mustard.
:30:23. > :30:24.
:30:24. > :30:31.Did you say you milk macaroni cheese with that too? Well, not
:30:31. > :30:36.this, but you will need this later. You are doing two shows. You are
:30:36. > :30:41.doing Chicago later on. Yes, I love it.
:30:41. > :30:48.They called and I nearly bit their hand of off. It is a lovely thing
:30:48. > :30:53.to do. It is good to work on the West End stage for a while.
:30:53. > :31:00.It is lovely to be back. See I never knew that it you have
:31:00. > :31:06.been in Casualty, and of course, Spooks. You were killed off.
:31:06. > :31:10.There have been a lot of characters that have met grisly deaths in
:31:10. > :31:18.Spooks. Well, it is their loss but the West
:31:18. > :31:24.End's gain. You are doing Chicago, but playing the lead character?
:31:24. > :31:28.am playing Billy Flynn. I am giving it the huge razzle
:31:28. > :31:36.dazzle. You started off with theatre?
:31:36. > :31:43.started off in London. I did Bombay Dreams.
:31:43. > :31:49.I did a number of musicals, it has been a while though since I did it,
:31:49. > :31:55.singing, so when I opened on Monday night it was a little hairy.
:31:56. > :32:02.You, not only doing the West End. You have a part in a Steven
:32:02. > :32:09.Spielberg movie? It is called Smash. It is about the staging of a
:32:09. > :32:16.Broadway musical. In the show they are making Marilyn Monroe the
:32:17. > :32:25.Musical. It has original numbers who were written by the people that
:32:25. > :32:30.wrote the songs for Hairspray. Of course, Steven Spielberg was at the
:32:30. > :32:35.top. Uma Thurman was in it. Lots of
:32:35. > :32:41.Broadway stars have done work on the show and they Gay me a big
:32:41. > :32:49.number to do on the shorbgs I never thought it would happen. -- show,
:32:49. > :32:59.that I never thought would happen. To it is fantastic.
:32:59. > :33:06.In the States, macaroni and cheese is a very fashionable dish. Mac and
:33:06. > :33:11.cheese is everywhere! Is it? Well, this is what it is going to look
:33:11. > :33:17.like when the cheese sets. This is great for a dinner party or for
:33:17. > :33:22.breakfast. It keeps in the fridge. You then pop it under the grill. It
:33:22. > :33:28.takes about one minute and it will be ready.
:33:28. > :33:32.Pop it in the oven, it can be put on toast with bacon, all of that
:33:33. > :33:37.sort of stuff. Of course, you need this to keep
:33:37. > :33:42.your energy going. Chicago, doing two shows a day, it must take it
:33:42. > :33:47.out of you? The hardest thing to know is when to eat. There is
:33:47. > :33:52.nothing like having a big male before you go on stage to then jump
:33:52. > :33:56.around and start singing. You take a breath before you sing
:33:56. > :33:59.and something else comes out. So eating is one of the worst things
:33:59. > :34:06.about doing a double show day like that.
:34:06. > :34:12.Chicago, it is physically demanding? Yes, it is. It is mostly
:34:12. > :34:17.so for the lovely girls in the show. There is a lot of dancing for those
:34:17. > :34:21.guys and our fantastic dancers, we have some of the most fantastic
:34:21. > :34:26.dancers in the West End. They are working really hard. I get to stand
:34:26. > :34:33.there in a dinner jacket and croon a little more.
:34:33. > :34:38.It is a long way from where you started, you wanted to be a pilot?
:34:38. > :34:45.I did. I went off to university thinking that was where I wanted to
:34:45. > :34:51.be, but then I started doing acting and got the clapping, so I decided
:34:51. > :34:59.to do that instead. I started off wanting to be a
:34:59. > :35:08.racing driver, but my backside was too big! You still fly now, thou?
:35:09. > :35:14.We, --. Though, yes, a little bit. When does the show run until?
:35:14. > :35:21.run until the 14th of July. It is a short stint, so a lovely thing to
:35:21. > :35:29.be able to do. Nathan, he was in your favourite
:35:29. > :35:36.film... The sequel to Sex in the City? Really? I was in that. I was
:35:36. > :35:40.probably a fan as much as Nathan. I had never seen the series. Every
:35:40. > :35:46.girl I had known had a box set, but I had never seen it. I remember
:35:46. > :35:55.going to the read-through. Getting a text from my friends asking who I
:35:55. > :36:03.was setting -- sitting next to. I would tell them Chris North. I did
:36:03. > :36:10.not realise this was Mr Big. It is like sitting at a Star Wars
:36:10. > :36:15.convention, sitting next to Chew Bacca, but it was great to do. We
:36:15. > :36:23.did nine weeks filming in Morocco in the desert.
:36:23. > :36:27.Well, there you have it. Your Welsh rarebit. Pop that there with lovely
:36:27. > :36:33.new season Isle of Wight tomatoes with chives, salt and pepper. That
:36:33. > :36:38.is hot as it has come from the grill, but you could put macaroni
:36:38. > :36:43.underneath it. I am not a fan of it. I can't stand
:36:43. > :36:48.it, I just thought that you were referringing to it.
:36:48. > :36:57.Oh, it is lovely. If there is a skill or tip you
:36:57. > :37:04.would like me to demonstrate on the show, if you need me to help you,
:37:04. > :37:09.you can contact us via the website. Right, what are we cooking for Raza
:37:10. > :37:19.at the end of of the show? It could be food heaven, salmon, served in a
:37:20. > :37:22.
:37:22. > :37:32.very hot pan with a fresh salad of curly kale with dressed mizuna and
:37:32. > :37:32.
:37:32. > :37:38.mint. Or it could be fell, cream and strawberries.
:37:38. > :37:43.There is a little bit of whisky there, served with icing sugar,
:37:43. > :37:51.caramelised and served with fresh berries on the top. Some of the
:37:51. > :37:58.guests in the studio get to decide Raza's fate today, but first it is
:37:58. > :38:08.time for Celebrity MasterChef. They are cooking for the WI. Take a look
:38:08. > :38:10.
:38:10. > :38:13.Big day today. We want three Nowhere to hide. Deliver
:38:13. > :38:15.You are cooking not just for Greggand I, but you are also cooking for
:38:15. > :38:17.three ladies from the WI.
:38:17. > :38:21.These ladies know exactly what good food is all about.
:38:21. > :38:28.And at the end of this, Gregg and I will make a decision of who stays and who goes.
:38:29. > :38:38.One hour 45 minutes, your three courses, good luck.
:38:39. > :39:08.
:39:08. > :39:11.fillet of Hertfordshire beef for my main, fondant potato and onion,
:39:11. > :39:21.and then I'm going to finish off with a little lemon drizzle cake with some Chantilly thyme cream.
:39:21. > :39:29.
:39:29. > :39:33.Kirsty. Yep. How is today? Is it tough?
:39:33. > :39:35.It's exciting, it's tough, I'm better now I've started.
:39:35. > :39:36.I was very nervous. My legs were going.
:39:36. > :39:39.What are you cooking to secure your place in the competition?
:39:39. > :39:43.Wild mushroom soup with fresh chicken stock, which is my mother's recipe
:39:43. > :39:45.which we've cooked for many years. And wholemeal bread to go with it.
:39:45. > :39:49.And then I'm cooking a gentle spice pork dish.
:39:49. > :39:53.And then for pudding I'm making ice cream with rhubarb crumble. You don't have time to do all this.
:39:53. > :40:03.If I work it well and I work it properly, I will. Hm.
:40:03. > :40:17.
:40:17. > :40:19.When you last tasted a dish I made,- you were both a bit worried that my tastes were a bit extreme,
:40:19. > :40:21.so I've tried to choose things that- are a little bit more mainstream.
:40:21. > :40:23.I'm making liver toasts from the 16th century.
:40:23. > :40:27.The main meal is an escalope, but the old word is allo,
:40:27. > :40:30.so they're sort of a beef allo stuffed with currants and capers and egg.
:40:30. > :40:33.There's quite a lot of flavour in there.
:40:33. > :40:35.But I think that they'll temper nicely.
:40:35. > :40:38.I think you'll find them a little bit more...subtle.
:40:38. > :40:47.And then a figgy pudding for afters- and I do love this figgy pudding.
:40:47. > :40:49.'First to face the critics is Phil.'
:40:49. > :40:51.Seven minutes. Seven minutes and the first courses go out.
:40:51. > :41:01.Phil, up to pace? No. Behind? Yep.
:41:01. > :41:11.Phil, this is really good-looking food, mate.
:41:11. > :41:13.
:41:13. > :41:23.Well done. Brilliant. That looks brilliant. Give them a smile. Brilliant.
:41:23. > :41:31.
:41:31. > :41:34.Hope you enjoy it and I look forward to seeing you a bit later. Thank you.
:41:34. > :41:39.'Phil's starter is mackerel tartare- topped with pea shoots and avocado
:41:39. > :41:48.'and served with harissa oil and melba toasts.'
:41:48. > :41:52.I think it's just lovely. It's really fresh flavours, almost like sitting at the seaside.
:41:52. > :41:55.I can't find anything I don't like about this dish.
:41:55. > :41:58.I just want to eat the whole plate full.
:41:58. > :42:06.Excellent starter for us WI ladies.
:42:06. > :42:11.It's really light, it's really refreshing, it's got a little bite of onion, a little heat of chilli.
:42:11. > :42:16.I like it. Very good.
:42:16. > :42:26.Good. You should be pleased. You've got 15 for the mains. You all right? Yep. Good.
:42:26. > :42:35.
:42:35. > :42:40.Come on, you have to move. You've got a minute and a half. Don't burn yourself.
:42:40. > :42:45.Right.
:42:45. > :42:52.Whoa.
:42:53. > :42:55.Good.
:42:55. > :42:59.Done? Happy? Looks fantastic.
:42:59. > :43:02.Go on. Well done.
:43:02. > :43:08.I don't know who's more tense, me or him.
:43:08. > :43:12.Hi, ladies.
:43:12. > :43:14.Thank you.
:43:14. > :43:16.'Phil's main course is Hertfordshire fillet of beef served with spinach leaves,
:43:16. > :43:19.'fondant potato and onion
:43:19. > :43:25.'with a bay leaf and thyme reduction and horseradish cream.'
:43:25. > :43:31.Oh, wow. Hunk of beef, hunk of man.
:43:31. > :43:33.Mm! Mm!
:43:33. > :43:40.This meat is delicious. Delicious.
:43:40. > :43:41.Whoa! Lovely.
:43:41. > :43:43.I love the flavours,I love the way he's cooked his food.
:43:43. > :43:51.I'm really, really impressed. This is a job very well done.
:43:51. > :44:01.Five minutes for your next course, please.
:44:01. > :44:02.
:44:02. > :44:12.Yummy lemon drizzle cake with thyme Chantilly cream. Sounds really good to me.
:44:12. > :44:20.
:44:20. > :44:30.Right, done? Yeah.
:44:30. > :44:37.
:44:37. > :44:39.'For dessert, Phil has made lemon drizzle cake
:44:39. > :44:43.'served with thyme-infused Chantilly cream and berries.'
:44:44. > :44:53.It's very light and it does look pretty. I do want to eat this.
:44:54. > :44:56.
:44:56. > :45:01.The very top of the cake has got lots of lemon in it, but it doesn't work right through.
:45:01. > :45:06.He needed to put a bit more syrup through it for me.- The cream is delicious.
:45:06. > :45:07.I'm really enjoying this.
:45:07. > :45:10.Mm! Mm! Mm! Scrummy! Great!
:45:10. > :45:12.I love the flavours. I think it's a really good dish.
:45:12. > :45:22.I like the presentation. His sponge is glorious.
:45:22. > :45:22.
:45:22. > :45:23.There
:45:23. > :45:24.There will
:45:24. > :45:30.There will be
:45:30. > :45:36.MasterChef team in 20 minutes. Still to come on Saturday Kitchen
:45:36. > :45:42.Live. Keith Floyd is in Italy, in a secret location. He is hunting for
:45:42. > :45:49.mushrooms, heading to a vine yard to cook them with beef and red wine.
:45:49. > :45:55.It is Nathan's turn to try to grab the top spot on the board, but
:45:55. > :46:04.which have to work are his usual style of laid back cooking. He will
:46:04. > :46:10.try to smash Stephane's timing. The omelette challenge coming up.
:46:10. > :46:20.We have to find out if Raza is getting food heaven or food hell.
:46:20. > :46:23.That could be food heaven which is strawberries with lots of cream and
:46:23. > :46:29.a gateux. Now, time to cook with us is
:46:29. > :46:36.Stephane. He is here with us from Paris.
:46:36. > :46:41.It is good to be back on the show. Now, we are cooking with meat this
:46:41. > :46:44.time. I know you want to get this on the road so, what is the name of
:46:44. > :46:50.this? It is duck breast and zucchini tournedos. It is very simp,
:46:50. > :46:55.but it is a different cut. The breast will be very turned.
:46:55. > :47:01.I know that you want to get this on, so I will be careful with the lid.
:47:01. > :47:05.We are doing it on this little barbeque here. So that goes
:47:05. > :47:10.straight on. We close that like that. They take how long? About
:47:10. > :47:19.five mince. Yes, it takes only five minutes, it
:47:19. > :47:24.has to be rare inside. So you want the powder of this of
:47:24. > :47:29.the mushrooms? Yes. In the south-west of France we used
:47:29. > :47:33.to have duck and this kind of mushrooms with it. It is a very
:47:33. > :47:43.good combination. So the two go together. So you make
:47:43. > :47:45.
:47:45. > :47:55.a powder out of this? Yes, we put the powder inside the tournedos.
:47:55. > :48:00.
:48:00. > :48:07.Now tournedos you normally cook in this style using beef? Yes, but we
:48:07. > :48:17.are using duck today. And a lot of people cook the fat of
:48:17. > :48:18.
:48:18. > :48:27.the meat of the duck so that is crisisy? But you are going to eat
:48:27. > :48:31.it together? Yes, we are cutting the strips very thinly, to make it
:48:31. > :48:39.very crispy and eat it with the meat.
:48:39. > :48:45.I don't know if somebody said it was barbeque, but the sun is out
:48:45. > :48:50.today! And your new book is all on barbeque? We love to be outside. It
:48:50. > :48:53.is rare in my village to be outside. It is always very cold. So when we
:48:53. > :49:01.have one day with sun we always cook outside.
:49:01. > :49:08.So, you have sliced the duck? I have put on the powder of the
:49:08. > :49:14.mushrooms and then salt. So this duck and the mushrooms come
:49:14. > :49:23.from the same area? Yes. It is true. From the south-west. In France we
:49:23. > :49:29.use duck that makes the foie gras, so the breasts are very big.
:49:29. > :49:33.So you use the same duck to cook this dish? Yes, exactly. Then I
:49:33. > :49:41.turn it. So, we slice this through. Do you
:49:41. > :49:45.have a barbeque in the restaurant? No! Only for friends. We have
:49:45. > :49:50.barbeque with friends. And anyone that wants to visit your
:49:50. > :49:57.restaurant, it is on the outside of Paris? It is the east suburb of
:49:57. > :50:03.Paris. It is in a nice area, but still on the Metro line. So if you
:50:03. > :50:11.want to visit me, come with pleasure. I have my reservation
:50:11. > :50:20.book in my office. Give me a call! We know you now for being a writer?
:50:20. > :50:28.I love to do that. You still get enjoyment. The first
:50:28. > :50:34.story you made was with the pork? It was a huge success? Yes, it is
:50:34. > :50:43.very good for me. I love to do that. I love to write with simple recipes.
:50:43. > :50:49.It is see important for me. When you have a picture of the recipe at
:50:49. > :50:55.home and on the book, if it is the same, you are successful.
:50:55. > :51:00.One of the books you did the mussels that you flame with the
:51:00. > :51:08.pine kernels? Yes, with the salmon. We have it with fish, but that is
:51:08. > :51:13.rare. I am dicing up my thinly sliced
:51:14. > :51:20.onion. They are the parcels. So doing it like this will prevent the
:51:20. > :51:25.fat from going on the barbeque?.Yes. So you can get them a little bit
:51:25. > :51:33.crispy as well? Yes, that is very good. Just leave it like this.
:51:33. > :51:39.And the salad in here? When I cook a barbeque, I like to be in my
:51:39. > :51:44.garden. So I pick up my vegetable. It is the best way to do a good
:51:44. > :51:53.barbeque. Olive oil in there? Please, with a zest of lime.
:51:53. > :52:03.Is a lemon OK? That will do. A little bit of lemon in there.
:52:03. > :52:05.
:52:05. > :52:10.At the end of the day, sorry, if you would like the recipes for the
:52:10. > :52:16.show you can go to the website: How about cooking fish in one of
:52:16. > :52:21.these, is that good? Yes, they are very good. I have done monkfish on
:52:21. > :52:29.it. They are very good. And if the meat is thicker, you can
:52:29. > :52:37.cook it in the oven? You. I like to cook on the barbeque to
:52:37. > :52:41.cook it very slowly. I cook beef on it, it is my
:52:41. > :52:47.favourite dish. It is about the size of this?
:52:47. > :52:56.yes, bigger, but look! I was always taught not to eat anything bigger
:52:56. > :53:06.than you head! Now, there we go. The duck is served nink the middle.
:53:06. > :53:08.
:53:08. > :53:12.Yes, I love it rare in the middle. -- The duck is served pink in the
:53:12. > :53:16.middle. There we go.
:53:16. > :53:18.So tell us what that is again? is duck breast and zucchini
:53:18. > :53:28.tournedos. It is ready to eat.
:53:28. > :53:31.
:53:31. > :53:38.As easy as that! It looks good. What does it taste like? I left the
:53:38. > :53:42.string on there, so don't eat that. I'll fight you for it! Yes it
:53:42. > :53:46.smells amazing. That powder is interesting. I
:53:46. > :53:52.suppose you could use it with fish as well? Yes.
:53:52. > :53:56.During the season you can cook the mushrooms on the barbeque too. It
:53:56. > :54:01.is amazing. Happy with that? Lovely flavour.
:54:01. > :54:07.It is very tender when you cook the duck like this. You can taste the
:54:07. > :54:12.meat in there. It is lovely. And the book is called? Barbeque!
:54:12. > :54:22.Let's go back to Henley to see what Susy Atkins has chosen to go with
:54:22. > :54:25.
:54:25. > :54:35.For Stephane's clever take on duck, you could go down the line of a
:54:35. > :54:35.
:54:35. > :54:45.full body cab anyway Merlot blend. This would be a good choice, Lepaed
:54:45. > :54:48.-- Leopard's Leap, but for me it is Pinot Noir. I have chosen a wine
:54:48. > :54:56.that is Ocean's Edge Pinot Noir 2009 from New Zealand. The
:54:56. > :55:02.Marlborough region of New Zealand's South Island is best known for the
:55:02. > :55:07.Sauvignon blank, but don't miss out on the noir noir as well.
:55:07. > :55:13.There is a hint of chocolate and blackberries there. Lovely. The
:55:13. > :55:18.reason this works so well is that the berry fruit compliments the
:55:19. > :55:26.succulent duck, but I have to be careful as Stephane has the
:55:26. > :55:30.Zuckerberg element and the mushroom poud efr, a hefty red would
:55:30. > :55:36.overwhelm that, but this lighter red does not overwhelm and it even
:55:36. > :55:43.marries with the lovely mint in the salad. Stephane, the duck really
:55:43. > :55:48.needs a gentle touch. This really delivers. Cheers! The food is going
:55:48. > :55:53.down well, what do you reckon to the wine? It is difficult for me to
:55:53. > :55:58.have a New Zealand wine, but it is very good wine.
:55:58. > :56:04.She got the first one right and the sec one as well! You could do that
:56:04. > :56:12.in the States? I could. Lovely.
:56:12. > :56:18.There we have that and it is only priced at �7.99. A bargain. Now, it
:56:18. > :56:28.is Kirsty's turn to serve three courses to the WI in Celebrity
:56:28. > :56:35.
:56:35. > :56:45.Brilliant. 'Kirsty's starter
:56:45. > :56:45.
:56:45. > :56:51.I think this is very brown. Just a brown plate, really.
:56:51. > :56:54.I think the bread is beautiful. It's lovely. It's got a nice crust on it.
:56:54. > :56:58.It's really light. And with the butter on it, very delicious.
:56:58. > :57:03.I don't like the texture. It'sa bit like frogspawn, I'm afraid.
:57:03. > :57:08.You've got to push. Five minutes now.
:57:08. > :57:15.Yes!
:57:15. > :57:17.Let's go. Let's give it to them.
:57:17. > :57:19.Well done!
:57:19. > :57:22.Brilliant. Well done.
:57:22. > :57:26.'Kirsty's main course is fillet of pork with a gently-spiced sauce,
:57:26. > :57:35.'brown rice with wild garlic sesame-infused pak choi leaves.'
:57:35. > :57:38.The best thing for me on this plate- is the brown rice.
:57:38. > :57:45.I like the touch of wild garlic leaves through, seasoned nicely.
:57:45. > :57:47.Lot of work there. Well seasoned. Interesting flavours.
:57:47. > :57:55.I love the idea of those spices running through it.
:57:55. > :58:00.You good? I'm good. Right. All set for your crumble and ice cream?
:58:01. > :58:08.All right?
:58:08. > :58:16.Great. What else has got to go on there? Nothing. Brilliant. Looks lovely.
:58:16. > :58:19.'Kirsty's dessert is champagne rhubarb crumble
:58:19. > :58:24.'and Seville orange ice cream.'
:58:24. > :58:31.The ice cream just tastes of cream.- There's no flavour coming through this cream at all.
:58:31. > :58:37.The rhubarb is pink champagne rhubarb and it's beautifully flavoured.
:58:37. > :58:41.When the cream with a bit of sweetness coats the rhubarb
:58:41. > :58:48.and the crumble, I find the whole thing a delight.
:58:48. > :58:50.15 minutes for your first course. Thank you.
:58:50. > :59:00.Are you a little bit behind? Er, yeah, I am slightly. Will you make the time up? Yes.
:59:00. > :59:04.
:59:04. > :59:07.You got two minutes, Ruth, and those starters have got to go.
:59:07. > :59:17.We going to be out on time? Might be a bit close, but I think we will.
:59:17. > :59:17.
:59:17. > :59:25.Right, happy? Yep. Ready? Let's go!- Let's go. Well done.
:59:25. > :59:28.'Ruth's starter is a 16th century recipe of savoury toasts,
:59:28. > :59:33.'lamb's liver sauteed in fennel and served on toast.'
:59:33. > :59:42.The smell is very good, but thepresentation, no. It's not great.
:59:42. > :59:46.The lamb's liver is very dry.
:59:46. > :59:51.And the toast, it's just impossible.
:59:51. > :00:00.This dish does nothing for me. No. Sorry. It's just...
:00:00. > :00:03.For my palate, it's lovely. I like the strength of the dish.
:00:03. > :00:10.It's whether the ladies in the WI actually like it or not,because it is big, bold and brash.
:00:11. > :00:20.Now you've got 15 minutes for your main.
:00:21. > :00:25.
:00:25. > :00:27.Ruth, you've only got about five minutes. Yeah. I'm a bit behind.
:00:27. > :00:29.Your beef is just going on now. Yes.
:00:30. > :00:34.Honestly, how long will it taketo cook that beef? It's going to be a good ten minutes, it really is.
:00:34. > :00:39.So ten minutes before it's ready to be put on a plate. So we'regoing to be about 12 minutes late.
:00:39. > :00:49.Yeah. Get your beef on, mate.
:00:49. > :00:51.
:00:51. > :00:53.Oh, come on, come on, come on. Nearly there.
:00:53. > :00:56.You done? Yeah.
:00:56. > :00:59.'Ruth's main is a 17th century recipe
:01:00. > :01:03.'of alloes of beef stuffed with egg, capers and currants,
:01:03. > :01:11.'and served with sauteed potatoes and broccoli spears.'
:01:11. > :01:18.I like the flavour of the outside of the potato. It's actually quite sweet.
:01:18. > :01:21.Taste the stuffing.It's all fighting against each other.
:01:21. > :01:31.It's just almost a confusion of flavours.
:01:31. > :01:33.
:01:33. > :01:36.Right! Pud, Ruth!
:01:36. > :01:38.Those puddings, how long have they been in for?
:01:38. > :01:42.They've been in for one hour. So hopefully, they should be perfect.
:01:42. > :01:52.Please don't say "hopefully" at this stage. I can't help it. I've always got my fingers crossed.
:01:52. > :01:59.
:01:59. > :02:03.Well done! You caught up a bit of time there, as well.
:02:03. > :02:06.'For her dessert, Ruth has used a 17th century recipe
:02:06. > :02:12.'to make figgy pudding with a fig sauce and cream.'
:02:12. > :02:20.This presentation looks very nice. It really does smell wonderful.
:02:20. > :02:24.It's very nice. Very light.
:02:24. > :02:29.Altogether, it's a really delicious pudding. This works really, really well.
:02:29. > :02:31.The flavours are wonderful.
:02:31. > :02:35.The fig is deep, not too sweet, there's booze in there, as well.
:02:35. > :02:45.I find that very, very nice indeed.
:02:45. > :02:46.
:02:46. > :02:50.These three have pushed themselves very hard, but now, at the end of this week,
:02:50. > :03:00.after a tough, hard week, they knew they had to turn it on where it counted.
:03:00. > :03:00.
:03:00. > :04:11.Apology for the loss of subtitles for 71 seconds
:04:11. > :04:12.Right. It is
:04:12. > :04:12.Right. It is time
:04:12. > :04:17.Right. It is time to
:04:17. > :04:22.Right. It is time to answer some of your foodie questions. Each caller
:04:22. > :04:27.helps us to decide what Raza is eating at the end of the show.
:04:27. > :04:32.First it is Steve from Norwich. Is it barbeque weather in your neck of
:04:32. > :04:38.the woods? Not quite. What is your question for us?
:04:38. > :04:41.love fresh mackerel, but when I have it I tend to grill it.
:04:41. > :04:48.I was hoping you have another dish for me.
:04:48. > :04:55.Well, if it is that fresh, I would have a raw. If it is a little more
:04:55. > :05:02.of the fish I would cure it down in equal quantities of sugar and salt.
:05:02. > :05:08.Then blend up cream cheese with yoghurt and lemon juice.
:05:08. > :05:14.There you go, you don't even need an oven. What dish would you like
:05:14. > :05:19.to see at the end of the show, food heaven or food hell? Food heaven.
:05:19. > :05:27.Thank you very much. Richard, is it barbeque weather
:05:28. > :05:34.where you are? What is your question for us?
:05:34. > :05:42.times what in France I had gizzards. I had a lovely dish. I have brought
:05:42. > :05:48.some frozen gizzards. I would like some ideas.
:05:48. > :05:53.I did this as one of my first dishes in France when I was
:05:53. > :06:02.learning to cook. You can have the gizzard in fat in
:06:02. > :06:10.the fridge and cook it in the oven slowly. You can cook it with herbs
:06:10. > :06:17.and you can use, cook the gizzards in the pan. Put a little vine gar
:06:17. > :06:26.on it. It is like cooking a lardon. Yes, confit them the way you do
:06:26. > :06:31.with duck legs. Take them out, defrost them and have them like
:06:31. > :06:38.that. We will be all around for dinner!
:06:38. > :06:48.What dish would you like to see at the end of the show? Marouane
:06:48. > :06:49.
:06:49. > :06:59.Fellaini, please. -- Food hell, please.
:06:59. > :07:05.Oh, no! Now, Carolyne from Bedford. What is your question for us?
:07:05. > :07:13.have a leg of lamb. You can barbeque it! Marinade it,
:07:13. > :07:18.then cook it for one hour-and-a- half on the barbeque. You can
:07:18. > :07:22.marinade it in a bag with lemon and oil.
:07:22. > :07:29.Garlic. That helps to tenderise it.
:07:29. > :07:34.There you go. What dish would you like to see? Definitely heaven.
:07:34. > :07:38.Now, time for the egg omelette challenge.
:07:38. > :07:47.These two are not so bad. But they are neck and neck.
:07:47. > :07:53.Stephane is the wrong side of the board. Usual rules apply, put the
:07:53. > :08:03.clocks on the screens, please. Are you ready? I look small between you
:08:03. > :08:04.
:08:04. > :08:08.two! Are you ready? One, two, three, go! Oh, no! It's the concentration!
:08:08. > :08:16.Amazing. They can cook meat and fish. That
:08:16. > :08:26.is quick. That is quick. I think that Stephane needs lardons
:08:26. > :08:31.
:08:31. > :08:38.in his dish! Some gizzards! Are you waiting for me?! There you go.
:08:38. > :08:44.At least we know it is cooked. I'm sure! It is a first for this
:08:44. > :08:52.show in recent months. It is nice as well. Chef, how did you do that?
:08:52. > :09:02.There is only half the egg in there! Pretty good. Stephane...
:09:02. > :09:03.
:09:03. > :09:11.Yes? I have to come back? Do you think you beat your time?
:09:11. > :09:15.No, come back when the weather is better.
:09:15. > :09:19.42 seconds. Nathan... Do you think you were
:09:19. > :09:25.quicker? It is an omelette. A perfectly good omelette. You are
:09:25. > :09:32.quicker. The amount of mocking I get this
:09:32. > :09:39.omelette. You are on this side of the board,
:09:39. > :09:46.the blue board, no, you are not! You did it at 20 .1.
:09:46. > :09:54.In good company. Right, will Raza get his idea of
:09:55. > :10:04.food heaven with salmon, ter aky and a hint of -- teriyaki and a
:10:05. > :10:06.
:10:06. > :10:11.hint of khilli. -- chilli. First, we are watching
:10:11. > :10:21.the master at work, it is Keith Floyd. I cannot tell you where in
:10:21. > :10:26.Italy he is. I will let him explain And now, Hector, I'm off to a secret-
:10:26. > :10:33.All I can say is, it's beyond Assisi- and the object of the exercise is mushroom picking.
:10:33. > :10:36.Now, if all that sounds a bit bizarre, a bit mysterious,
:10:36. > :10:42.you have to be aware that picking mushrooms is a national Italian pastime.
:10:42. > :10:44.Not only that, it's highly competitive and very rewarding,
:10:44. > :10:48.and the best spots are a closely-guarded secret.
:10:48. > :10:58.Everyone - men, women, children - are all into mushroom picking.
:10:58. > :10:59.
:10:59. > :11:04.These people are experts - happily, they know what they're doing. They've been at it for years.
:11:04. > :11:07.But if you don't know your mushrooms, it's very unwise to go picking,
:11:07. > :11:13.let alone eating, anything you find growing wild.
:11:14. > :11:23.Now, that's what I call a mouth-watering sight - mushrooms.
:11:24. > :11:39.
:11:39. > :11:49.Go into any market, and you'll find whoppers like these.
:11:49. > :11:50.
:11:50. > :11:56.Buongiorno. In fact, I couldn't resist buying a couple myself for my next cooking sketch,
:11:56. > :12:00.which I shall be saving for something very special.
:12:00. > :12:06.Non questo piu grosso? No, no, questo. Si, si, jimbo.
:12:06. > :12:14.But in the meantime, I'm off to a beautiful vineyard just outside of Torgiano.
:12:14. > :12:16.So, grape pickers do what grape pickers do,
:12:16. > :12:19.they pick grapes and make wonderful wine.
:12:19. > :12:21.The wine they make here, which is absolutely fabulous, is called Rubesco.
:12:21. > :12:23.It really is splendid.
:12:23. > :12:24.And I'm going to cook beefand wild mushrooms in Rubesco wine for the grape pickers.
:12:24. > :12:28.So, here we go. Very, very simple.
:12:28. > :12:38.The diced meat goes into the frying pan full of oil.
:12:38. > :12:45.
:12:46. > :12:52.That has to be very nicely browned.
:12:52. > :12:57.As soon as it's absorbed some of the- oil, we season it well with some pepper.
:12:57. > :13:03.My experiences here in Italy have shown me the Italians don't use a great deal of pepper,
:13:03. > :13:06.but I like it very much, so it's going to have some.
:13:06. > :13:09.And a bit of salt goes in, like so.
:13:09. > :13:13.Another quick stir,
:13:13. > :13:23.and we can transfer the meat to the main cooking pot.
:13:23. > :13:28.Sizzle, sizzle, sizzle. Now, some splendid red wine.
:13:28. > :13:32.Cover it.
:13:32. > :13:36.And then, for a complete change, because we've never done this before(!)
:13:36. > :13:39.we're going to do a dish including tomatoes.
:13:39. > :13:42.Fresh tomato sauce goes in like that.
:13:43. > :13:48.Then we chuck in a little sprig of sage,
:13:48. > :13:53.and a sprig of parsley, like so,
:13:53. > :13:58.and a couple of whole pieces of garlic.
:13:58. > :14:01.Then that simmers away for about an hour and a half
:14:02. > :14:05.before we add the next delicious bit- of the ingredients to it.
:14:05. > :14:09.So, I'll pop the lid on, have another slurp,
:14:10. > :14:12.and see how the dear, old grape pickers are getting on, I guess,
:14:12. > :14:22.working their little fingers to the bone, making us happy, producing brilliant wines.
:14:22. > :14:25.
:14:25. > :14:27.This is one of the major wine producing areas in the world. There are a lot of grapes.
:14:27. > :14:30.And it may look a pleasant enough way to spend a day,
:14:30. > :14:32.but you wouldn't catch me doing it. Those buckets are jolly heavy.
:14:32. > :14:35.I'm much more used to just lifting a bottle.
:14:35. > :14:37.Not only that, it's a race against the weather.
:14:37. > :14:47.Should the rains come, the crop could be ruined, and a year's work is literally down the drain
:14:47. > :14:49.
:14:49. > :14:51.Mmm, the dry white wine they make here at Torgiano is fabulous.
:14:51. > :14:55.Anyway, back to the cooking. Let's see how the stew's getting on.
:14:55. > :14:59.Fantastic - the wine's reduced, the meat is tender,
:14:59. > :15:01.ready for the next phase. Which is putting some fat,
:15:01. > :15:07.ham fat, smoked ham fat,cured ham fat into my pan over here.
:15:07. > :15:10.This will give me a wonderful flavour for the wild mushrooms
:15:10. > :15:18.which will be going in in a moment.
:15:18. > :15:20.Stir, stir, stir.
:15:20. > :15:22.It's a bit smoky, but the pan is very hot.
:15:22. > :15:25.It will calm down in a moment or two, I can promise you that.
:15:25. > :15:28.Gives a terrific flavour to stews.
:15:28. > :15:32.Right, wonderful mushrooms. Excuse me.
:15:32. > :15:34.I'll have another slurp, I coughed, there.
:15:34. > :15:36.Mmm, wonderful wine.
:15:36. > :15:46.Right, mushrooms go in next.
:15:46. > :15:52.
:15:53. > :16:00.Sauteed for just three or four minutes until they're tender...
:16:00. > :16:01...like so.
:16:01. > :16:05.Oh, I've lost one!
:16:05. > :16:14.Great fun, this. It smells so good.
:16:14. > :16:21.A little salt and pepper.
:16:21. > :16:25.This will put lead in the elbows and pencils of the wine pickers, I can tell you.
:16:25. > :16:30.A really thumper dish.
:16:30. > :16:37.Then just a little bit of sage goes in, to flavour the mushrooms. A little bit of fresh parsley.
:16:37. > :16:44.Not to cook it too much. Sorry about the sizzling, there. That's the way it goes.
:16:44. > :16:48.And then the final thing isto combine these wonderful mushrooms,
:16:48. > :16:57.cooked in ham fat with sage and parsley, into the beef.
:16:57. > :17:00.A little, gentle stir round for them to mix in like so,
:17:00. > :17:10.and there you have Umbria in a pot.
:17:10. > :17:13.
:17:13. > :17:14.Right,
:17:14. > :17:14.Right, it
:17:14. > :17:21.Right, it is
:17:21. > :17:27.Right, it is that time of the show where we are finding out if Raza is
:17:27. > :17:33.facing food heavy enor food hell. Look at that, the food heavyen is
:17:34. > :17:38.that lovely piece of salmon. It is served with teriyaki and a mizuna
:17:38. > :17:40.leaf. It is the flavour of rocket.
:17:40. > :17:45.Lovely warmed. There is mint there. Or, there
:17:45. > :17:49.could be a pile of double cream. Transformed into a strawberry
:17:49. > :17:56.gateux. Made with a little sponge flan. Nice and simple with spun
:17:56. > :18:01.sugar on the top. The strawberries look lovely.
:18:01. > :18:09.What do you think the guys said? Come on, guys.
:18:09. > :18:15.I had to tempt Stephane, I said I would put bacon on the gateux.
:18:15. > :18:20.But, you have actually got salmon. He was not tempted it was Nathan
:18:20. > :18:27.that saved you. So let's lose that out of the way.
:18:27. > :18:31.Now, the marinade to go with the salmon. It is made with tar aky.
:18:31. > :18:35.salmon. It is made with tar aky. -- teriyaki.
:18:35. > :18:39.Now, the curly kale. This is a super food.
:18:39. > :18:46.I am a big fan of curly kale. I love it
:18:46. > :18:51.You have that in LA with wheat grass and mung beans.
:18:52. > :18:56.It is lovely. I love it. Well, that is the curly kale for
:18:56. > :19:02.the salad. Meanwhile, we start with the teriyaki.
:19:02. > :19:06.We have rice wine vinegar, soy and mirin. This goes into the pot. We
:19:06. > :19:13.want to warm this with the sugar. The sugar creates the sticky part
:19:13. > :19:17.to this dish. A little bit of that to dissolve
:19:17. > :19:22.the sugar. That is dark soy sauce in there. So the whole lot goes in
:19:22. > :19:26.there. Then we get all of this out of the way like that.
:19:26. > :19:32.That's it. That is the teriyaki. What do you look for in a good
:19:32. > :19:38.piece of salmon? Nathan, what do you look for in a good piece of
:19:38. > :19:43.salmon? How can you tell it is fresh. That is a bright, glossy,
:19:43. > :19:46.that it does not smell of anything it should smell of the sea.
:19:46. > :19:51.Fish should not smell of anything. Right.
:19:51. > :19:58.So, we have the lovely marinade here. We leave that to cool. Now we
:19:58. > :20:03.have the salmon here. You can cut it in slices. I serve it as a whole
:20:03. > :20:07.piece and cut it up before I cook it. So we take this. I will lose
:20:07. > :20:11.some of the marinade to one side. We can use that to cook with it.
:20:11. > :20:17.This one we are using to marinade with.
:20:17. > :20:21.So let this cool right down. Then this wants to sit in the
:20:21. > :20:28.fridge for about three to four hours. Something like that. Then
:20:28. > :20:32.this morning... At the crack of dawn we have one in here.
:20:32. > :20:40.You have been up marinading salmon for me! Exactly.
:20:40. > :20:46.So, the same thing again. The chicken is the same, the chicken
:20:46. > :20:52.thighs work well with this. I will take my board again, as this
:20:52. > :20:59.is working with the raw fish. I will take this and cut it into
:20:59. > :21:06.pieces. So take the salmon. The pan is on the stove and we can cut this
:21:06. > :21:16.into slices. The temptation is to not cut it too thin. It will break
:21:16. > :21:17.
:21:17. > :21:26.up. So we take it in the pan and pe place it in like this.
:21:26. > :21:30.On the side? Yes, the idea is that you get colour on this. You turn up
:21:30. > :21:37.that the kale a little bit. It is really the concentration in terms
:21:37. > :21:43.of the cooking side of it for this one. You want a nice colour. To do
:21:43. > :21:48.that, no salt, no pepper. None of that and no butter! I'm as shocked
:21:49. > :21:53.as you are! However, I was expecting two pints of double cream
:21:53. > :22:00.at this point! We have the kale here that is blanching off. You can
:22:00. > :22:07.sauty this as well. This is great - - you can saute this as well. This
:22:07. > :22:13.is great with the salmon on its own. There is no oil in the pan. It is
:22:13. > :22:18.literally the pan with the little bit of marinade coating the fish.
:22:18. > :22:23.We cook it the way that Nathan did the sea bass.
:22:23. > :22:31.Because we add the liquor that helps to poach it. It speeds up the
:22:31. > :22:37.cooking time. Now, we can, we have the chilli in
:22:37. > :22:44.here, and the mizuna leaf. Try that. It is instead of rocket.
:22:44. > :22:49.Can I try it? Try that. If you can't get hold of it, you can use
:22:49. > :22:54.watercress. I like that. It is more flavour
:22:54. > :23:00.than rocket. Oh, lovely! That's whey want. Look at that! Now, turn
:23:00. > :23:06.the heat full on. Right, now watch... Pop this
:23:06. > :23:11.mixture in... Keep it full on. What is going to happen, as it boils
:23:11. > :23:21.down it rapidly reduces. This is where it thickens to create the
:23:21. > :23:22.
:23:22. > :23:25.sauce. I cook it quickly on one side, then
:23:25. > :23:32.the reduction that is like very fast poaching.
:23:32. > :23:38.Right, the kale. Kale and sprouts are my thing at
:23:38. > :23:44.the moment. I adore sprouts. You can get sprouts in LA? Yes. I
:23:44. > :23:50.know it is not seasonal. What do they do with sprouts in LA?
:23:50. > :24:00.I chuck them in the pan. They cook them the same as they do here. I
:24:00. > :24:00.
:24:00. > :24:08.make them with onion, salt and purpose.
:24:08. > :24:14.Here we have the cucumber bits. These are melon balls.
:24:14. > :24:19.As this reduces down you get the lovely glaze with it. At this stage
:24:19. > :24:24.take the mixture and slowly start to glaze it. This is the teriyaki
:24:24. > :24:30.style of it. As it gets thicker it creates this
:24:30. > :24:34.lovely glaze on the top of the fish. That would work well with the
:24:34. > :24:44.mackerel as well. You were going to chop it up and
:24:44. > :24:46.
:24:47. > :24:52.have it raw! You don't allow it to go too far. You see? This is
:24:52. > :24:59.getting thicker on the top of the fish whilst you are doing it. The
:24:59. > :25:09.liquid is more and more reduced. You end up with this look, like it
:25:09. > :25:13.has been French-polished! You see. This is the word "teri" meaning
:25:14. > :25:20.glazed. So, I turn that down now. It smells lovely.
:25:20. > :25:25.It works well with mackerel, you know... Or pork! Now, I have to
:25:25. > :25:30.concentrate on this. It will burn. Now it is done.
:25:30. > :25:40.So, look at that lovely finish on the sauce. It is very simple. Just
:25:40. > :25:41.
:25:41. > :25:47.keep your eye on it! So we have sealed it on one side and then the
:25:47. > :25:57.liquor. I saw you do a demonstration about
:25:57. > :25:59.
:25:59. > :26:09.15 years ago in Olympia! It was the... Was it this dish? It was,
:26:09. > :26:10.
:26:10. > :26:15.almost! That was in 96. Blimey! Don't sound surprised!
:26:15. > :26:24.Nathan! I will give you another plug for that, when does the show
:26:24. > :26:28.start this afternoon? 3.00Pm this afternoon. That is at the Garrick.
:26:28. > :26:35.I will be eating this and hot- footing it there.
:26:35. > :26:40.There is a quick turn around when you are doing a show? It must sell
:26:40. > :26:46.out quickly? It has moved, the show has been re-thought, re-lit. It is
:26:46. > :26:50.pretty much a new show. As a result we have full houses almost every
:26:50. > :26:59.night. It is lovely to play to that kind of a crowd.
:27:00. > :27:07.How quick is the turn around? pretty fast. On a sart we do a
:27:07. > :27:16.3.00pm and an -- on a sat we do a 3.00pm and an 8.00pm, but it is
:27:16. > :27:20.such fun to sing with a live band. It frightens the hell out of me.
:27:20. > :27:27.I would much rather cook in front of 3 million people all day long!
:27:27. > :27:32.There you have it. Teriyaki and salad.
:27:32. > :27:36.What an honour with you lot getting this. Thank you for that. It is
:27:36. > :27:42.great. You have not tasted it yet! I can
:27:42. > :27:45.see and smell. Straight away... That's the idea, to seal it first
:27:46. > :27:55.of all. If you are cooking with chicken it
:27:55. > :28:01.will take longer to cook. That is gorgeous.
:28:01. > :28:06.I need a Frenchman to open up this wine. To go with this Susy has
:28:06. > :28:11.chosen a Ayler Kupp Riesling Kabinett 2011. It is priced at
:28:11. > :28:19.�8.99. This is 2011 from Majestic Wines.
:28:19. > :28:24.That is another great wine. Three fantastic wines on the show from
:28:24. > :28:29.Susy. Do you want some? It will help you sing better! Funnily
:28:29. > :28:32.enough, I am left with the bottle at the end. Happy with that? Cheers.