19/05/2012 Saturday Kitchen


19/05/2012

Similar Content

Browse content similar to 19/05/2012. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

With us today we have Nathan outlaw. We are cooking crab.

:01:26.:01:32.

You are about meat, Stefan. Barbecue. Tell us what you do

:01:32.:01:41.

today? Well it is sunny day. I am cooking duck with mushroom inside.

:01:41.:01:46.

We are serving that with a salad with mint and lemon.

:01:46.:01:52.

You normally put the duck breast on the barbeque. You have a nice tip

:01:52.:01:58.

of doing it? Yes, something special for you.

:01:58.:02:05.

Two great recipes to look forward to. Also our fantastic foodie line

:02:05.:02:12.

up and Keith Floyd and Celebrity MasterChef. Now, a actor from the

:02:12.:02:19.

massive series, Spooks, please, welcome to Saturday Kitchen, it is

:02:19.:02:25.

Raza Jeffrey. As busy as that, Smash, that is filmed in the can?

:02:25.:02:31.

It is in the can now. It was filmed in New York. I live in LA now, but

:02:31.:02:36.

we filmed the series in New York. Rock and roll.

:02:36.:02:41.

Now I'm back in London for nine weeks doing Chicago.

:02:41.:02:46.

Congratulations. Two shows today? Yes, two today.

:02:46.:02:52.

At the end of the programme I am cooking food heaven or food hell.

:02:52.:02:58.

Something based on your favourite ingredient, or nightmare ingredient.

:02:58.:03:04.

So, food heaven what would it be? Food heaven, I love fish. I'm a big

:03:04.:03:09.

fan of fish. Hence I'm delighted to be meeting Nathan today.

:03:09.:03:16.

It sounds great. But salmon. I'm a big fan of salmon.

:03:16.:03:22.

What about the dread dreaded food hell? Anything like cheesecake or

:03:22.:03:30.

that kind of stuff. Not for me. So, salmon for food heaven. I'm

:03:30.:03:36.

using Asia, the salmon is marinaded in a ter aky sauce.

:03:36.:03:41.

With mirin, rice wine, sugar. Served in a hot pan with a fresh

:03:41.:03:48.

salad of curly kale and mint. Finished off with a Chile and lime

:03:48.:03:53.

sauce. Or it could be food hell, cream.

:03:53.:04:03.

With a lovely desert. Straubz, filled with a whisky liquor infused

:04:03.:04:12.

double cream, with another layer of cream and icing sugar.

:04:12.:04:19.

I may do a Frances Barber on you. If you would like to ask a question

:04:19.:04:28.

on the show, call our new number. That is:

:04:28.:04:34.

You can put your questions to us live later on. If I get to speak to

:04:34.:04:40.

you on.the show, I will be asking if Raza is getting food heaven or

:04:40.:04:44.

food hell. Salmon or cream? Food heaven, please.

:04:44.:04:51.

Cooking first is one of the finest seafood chefs in the world! It is

:04:51.:04:58.

faith an Outlaw. Now, you have to prove it. I have

:04:58.:05:03.

put you on a pedestal. So, what is put you on a pedestal. So, what is

:05:03.:05:08.

on the menu? We have a lovely sea bass fillet.

:05:08.:05:12.

We have a may gnaws sauce with a brown crab meat. That is basically

:05:12.:05:18.

the dish. It is simple. I know you want to get the sea bass

:05:18.:05:22.

on first. This is line caught? Yes, a

:05:22.:05:27.

beautiful piece of sea bass. All I will do is trim it up.

:05:27.:05:36.

People can... You know that farmed sea bass is good enough, but if you

:05:36.:05:44.

can get it wild, it is better. I am adding a little bit of salt on

:05:45.:05:48.

the flesh side. Is that with the cloth? Yes,

:05:48.:05:55.

prepare it up, leave it in the fridge and dry the skin off with

:05:55.:06:01.

the cloth. You want the fennel fried off in

:06:01.:06:07.

the pan? Yes, you can do that in the pan or roast them in the oven.

:06:07.:06:12.

That with a little bit of seasoning is the vegetable part of it.

:06:12.:06:17.

The next thing we are going to do is the crab. The crab, this crab

:06:17.:06:21.

like this will take about 14 minutes to cook.

:06:21.:06:27.

The best way to do it is to cook it in salty water.

:06:27.:06:32.

Then you don't lose the flavour. Then let it cool down.

:06:33.:06:38.

You would not refresh it? No. I leave it in a cool place to cool

:06:38.:06:43.

down. Then as soon as you can handle it, then that is when you

:06:43.:06:49.

pick it. Take off the claws and remove the legs. They just snap off.

:06:49.:06:54.

You can get the meat out of all of this in here, but we have not the

:06:54.:06:58.

time today. Would you go for the smaller brown

:06:58.:07:06.

crabs or the larger ones? smaller ones. I think there is more

:07:06.:07:12.

flavour inside. So loosen the back and pull it open.

:07:12.:07:18.

It reveals inside there the dead man's fingers, people think they

:07:18.:07:23.

are poisonous, but they are not, they just don't taste nice. You

:07:23.:07:28.

pull them off. What I am after is the brown crab. That is where the

:07:28.:07:33.

flavour for the sauce comes from. Inside the shell is a membrane. You

:07:34.:07:38.

don't want that. Towards the back is where the crab meat is, the

:07:38.:07:43.

lovely flavour is. The brown crab is for the sauce?

:07:43.:07:51.

Yes. That gives it extra flavour. What you are doing there for me,

:07:51.:07:58.

James, is the mayonnaise that is egg yolks and sunflower oil and a

:07:58.:08:03.

touch of olive oil. Obviously in France it would be

:08:03.:08:08.

vegetable oil? Yes. You can buy rapeseed oil, but that

:08:08.:08:14.

is strong for this? Yes, it is a good product, but a little too

:08:14.:08:18.

strong for this. I want it remove the meat from the

:08:18.:08:22.

claw. When you are cracking the crab, get

:08:22.:08:28.

it in one bang. The less breaking of the shell, the less chance of

:08:28.:08:32.

shell in the crab meat. I mentioned your place, the two

:08:32.:08:38.

Michelin stars in Rock in Cornwall. You were there last night. You

:08:38.:08:43.

arrived here on the sleeper train? That's right.

:08:43.:08:49.

I am a big lad, I don't really fit well on a sleeper train, but it was

:08:49.:08:53.

an experience. When people go there to your

:08:53.:08:57.

restaurant, you basically pick the freshest produce on that day?

:08:57.:09:03.

Whatever we have is an eight or nine-course menu. I have a few

:09:03.:09:08.

suppliers who I rely on and they bring it in, we cook it. When you

:09:08.:09:14.

are near the sea, it is a big advantage. That makes sense to do

:09:14.:09:21.

just a fish restaurant restaurant. And as well as the fish restaurant,

:09:21.:09:26.

a fish book that is coming out? Yeah, that came out last week. It

:09:26.:09:30.

has been a challenge for me to write. I am not the kind of person

:09:30.:09:35.

to sit at a desk. I don't think that any chef is. I

:09:35.:09:41.

find it is bit of the struggle, but the book is based on fish and there

:09:41.:09:46.

are 30 different varieties? Yes, they are broken down into oily,

:09:46.:09:51.

flat, round, shellfish it is a nice book. The reason I wanted to write

:09:51.:09:57.

it is to show that fish is easier to cook. Testimony is a convenience

:09:57.:10:06.

food. It is cooking easily. You are copying me, I did a

:10:06.:10:11.

masterclass last week on fish. You are doing it right! There is so

:10:11.:10:16.

much heat in the pan, it does all of the work for you on one side.

:10:16.:10:26.
:10:26.:10:28.

Now we have orange segments. What is nice about this style of

:10:28.:10:33.

sauce it does not have to be what I'm doing here. It can be anything

:10:33.:10:39.

that you want. You can use different stocks. Fish stocks, it

:10:39.:10:49.
:10:49.:10:52.

is versatile. You can add cucumber. So a little bit of lemon juice in

:10:52.:10:59.

there? Yes. If you would like to ask a question

:10:59.:11:09.
:11:09.:11:17.

on the show, you can call the new chefs live later.

:11:17.:11:21.

Talking about the fish and the preparation? Well, any good

:11:21.:11:26.

fishmonger should do a lot of the work for you, but the fun is with

:11:26.:11:30.

fish and cooking it is the preparation. It is having a go at

:11:30.:11:38.

it. It is a fun thing to do. So the fish is getting there. We are after

:11:38.:11:46.

nice crispy skin. So be patient. We will turn that over now.

:11:46.:11:50.

Now the crab mayonnaise. Half of that I need for the sauce. Half in

:11:50.:11:56.

here, half in the sauce. There is crab stock, that is made from the

:11:56.:12:03.

bones of the crab. With a few vegetables and simmer it for an

:12:03.:12:07.

hour. Then a touch of cream and the rest of the mayonnaise goes into

:12:07.:12:12.

the sauce. So with the egg yolk it is helps to

:12:12.:12:17.

thicken it up a little bit? Yes, but what this does, apart from the

:12:17.:12:22.

cream, there is no butter, it is a light sauce. That is obviously not

:12:22.:12:32.
:12:32.:12:38.

what you like to hear. I got a nervous twitch there! Now

:12:39.:12:44.

you have not put the black pepper on the fish? Pepper is a spice. For

:12:44.:12:51.

this dish it works with the pepper, so we don't need to add anymore.

:12:51.:12:57.

I will leave that there for you just in case you change your mind!

:12:57.:13:03.

Well, we have done that. Now at the last minute, as it comes to the

:13:03.:13:09.

heat, you can see the stem coming off it, it is hot enough. Then we

:13:09.:13:14.

add the brown crab meat to it. Whisk it in a little more.

:13:14.:13:24.
:13:24.:13:33.

Are you happy with that? That is beautiful.

:13:33.:13:37.

We need a touch of lemon juice in there. That is about the balance. A

:13:37.:13:47.
:13:47.:13:55.

little bit of butter if you want. No, I won't! The fish is perfectly

:13:55.:13:59.

cooked. Have you seasoned it, chef? Ready

:13:59.:14:04.

when you are. Then we add the sauce to the plate.

:14:04.:14:10.

So we have our lovely mayonnaise- based sauce with all of that rich

:14:10.:14:13.

crabbiness coming through from the brown crab meat.

:14:13.:14:19.

So the secret is don't boil it. Fish is not a big fan of hot things,

:14:19.:14:25.

it overcooks. There we have the lovely crab

:14:25.:14:30.

mayonnaise. That goes on to the plate as well.

:14:30.:14:34.

A few bits of orange. Then we finish it off and check our

:14:34.:14:44.

fish. That is ready. It is off the heat. A beautiful piece of sea bass.

:14:44.:14:47.

Then finish it off with a little bit of oil.

:14:47.:14:54.

So tell us the name of the dish? have roast sea bass, roast fennel

:14:54.:14:58.

and orange sauce. How good does that look.

:14:58.:15:08.
:15:08.:15:10.

Available in the book called... Nathan Outlaw's Seafood.

:15:10.:15:13.

It looks spectacular. So simple.

:15:13.:15:17.

And quick as well. And when you go to your restaurant,

:15:17.:15:21.

it is the simple flavours but you are relying on that absolutely

:15:21.:15:25.

fresh produce. There is no hiding behind that

:15:25.:15:34.

is a beautiful piece of fish. Can I have this?! You will be lucky.

:15:34.:15:41.

We need wine to go with this. We sent Susy Atkins to Oxfordshire

:15:41.:15:51.
:15:51.:15:54.

today. When did she choose to go I'm on the riverside in Henley-on-

:15:54.:16:01.

Thames. I am loo on a mission to find some great wines to go with

:16:01.:16:06.

this week's delicious recipes. This sea bass recipe is classic

:16:06.:16:12.

Nathan. Making the best of fresh sea food it deserve as serious

:16:12.:16:21.

white. I'm thinking burgundy. If you want to splash out, go for a

:16:21.:16:31.

Meaursalt. That would be a treat, but I have a gem, that it -- does

:16:31.:16:41.
:16:41.:16:45.

not cost the earth. It is a Macon- Aze. This wine from shard onaway,

:16:45.:16:52.

it is rare to find such a lovely wine at such a keen price. There is

:16:52.:16:57.

a great scent here with lots of creaminess here. Because this is

:16:57.:17:01.

Chardonnay, there is lots of rich butterry texture to the wine. That

:17:01.:17:06.

is what I need to match up to the creamy mayonnaise and the glorious

:17:06.:17:11.

sea bass. There is a citrus fruit flavour, that matchs with the

:17:11.:17:19.

orange segments and at the end, a refreshing note to work with the

:17:19.:17:29.
:17:29.:17:32.

fennel. Nathan, the lovely sea bass has just the upmarket white that it

:17:32.:17:37.

deserves. A great wine choice.

:17:37.:17:41.

Suzy always gets it right! She knows her wine.

:17:41.:17:50.

A cracking wine priced at �7.50. A bargain.

:17:50.:17:57.

I lovely French wine! Well, we don't know if it will be franks

:17:57.:18:06.

orow yes, sir next month. So later on the menu? On the menu, it is

:18:06.:18:16.
:18:16.:18:23.

some lovely dishes. Eric and Beth Phipps own

:18:23.:18:29.

Eric stuffs a cured back of pork with fresh parsley,

:18:29.:18:31.

and he works it deep into the cuts with nothing else added.

:18:31.:18:33.

I'm collecting these gastronomicrarities, and I guarantee you won't find this outside Lincolnshire,

:18:33.:18:37.

a county particularly noted for its pork dishes.

:18:37.:18:40.

The chine is put into a boiling bagand left to simmer for about 4 hours

:18:40.:18:43.

and then taken out to cool. I'veseen similar charcuterie in France -

:18:43.:18:47.

it reminded me a little of jambon persille,

:18:47.:18:50.

but I've never seen anything like it- over here.

:18:50.:18:54.

I'm told you eat it withhot English mustard and malt vinegar.

:18:54.:18:57.

All right, here we go.

:18:58.:19:00.

I've never tried this before.

:19:00.:19:05.

Oh, that's good, that's lovely! Glad you like it.

:19:05.:19:10.

Like it? I LOVE it! You must sell tons of it.

:19:10.:19:14.

Well, the best illustration is when- it's our county agricultural show

:19:14.:19:19.

and we will sell sixty in two days.

:19:19.:19:23.

In any French charcuterie, you'd never get anything better than that

:19:23.:19:28.

anywhere in some posh French shop.

:19:28.:19:31.

I think I'm going to have tocome up here and scour the county.

:19:31.:19:36.

In the grounds of this detached house in Cropwell Butler in Nottinghamshire

:19:36.:19:41.

are three brothers who make the best-pork pies I've tasted in a long time

:19:41.:19:51.
:19:51.:20:01.

To Malvern, a very English town.

:20:01.:20:04.

Every time I come here I think of Elgar and all things English - well, it's difficult not to.

:20:04.:20:06.

In gastronomic terms, one of the things that's special about Malvern

:20:06.:20:10.

is English sausages and in particular,

:20:10.:20:12.

Chris Titchell's award-winning ones.

:20:13.:20:15.

They just look so appetising, Chris.

:20:15.:20:17.

Just run through them and tell us about the different types.

:20:17.:20:19.

It's only a small selection, but a quick resume is pork and chive -

:20:19.:20:22.

a mild hint of oniony flavour to complement the pork.

:20:22.:20:24.

Pork, cider and apple - local specialities.

:20:24.:20:26.

Beef, stout and mustard - the stout- gives a soft texture to the beef.

:20:26.:20:29.

Yeah, I never like beef sausages... It's the fat. There's a little bit of pork in to help the succulence.

:20:29.:20:36.

These are our continental cousins, the merguez... They look real flush.

:20:36.:20:41.

Yeah, lots of paprika in there. They're not that spicy, but nice tones of paprika in that.

:20:41.:20:47.

Another one designed by a customer.- She called it spicy old tomato, but- we call it Worcestershire tomato,

:20:47.:20:53.

with Worcester sauce, spring onions, tomato puree.

:20:53.:20:57.

And last but not least, the classic, plain pork

:20:57.:21:01.

and the biggest and best seller. Outsells all the rest put together.

:21:01.:21:06.

We buy all our pork local from a free-range farm.

:21:06.:21:10.

There's nothing overpowering in that, it's just a combination of light seasonings,

:21:10.:21:17.

and textured properly because we only mince it, we don't do anything- that puts any pressure on the meat,

:21:17.:21:22.

so you get a nice, loose textured sausage and a good-quality skin,

:21:22.:21:25.

good-quality natural skin's very important

:21:25.:21:28.

because a sausage is the whole eating experience of having that skin popped just as you bite it

:21:28.:21:35.

and that that's all part of it. It's getting all the little bits and pieces together.

:21:35.:21:41.

It's to do with blends and flavours- and putting things together that keep people interested,

:21:41.:21:46.

as well as not neglecting any of the things from hundreds of years of sausage making.

:21:46.:21:53.

It's the original fast food.

:21:53.:21:59.

You look like a conjuror,

:21:59.:22:01.

making shapes out of those long, thin sausage-like balloons!

:22:01.:22:05.

I still can't make any poodles. No! You'd be a natural!

:22:05.:22:10.

You can have sausages, any flavour,- but you can't have a poodle.

:22:10.:22:13.

Here we go, just let them dry off.

:22:13.:22:17.

..I'm impressed with all this!

:22:17.:22:19.

I thought all these people must have thought Gary was in here.

:22:19.:22:25.

I never thought I'd actually LIKE all this interest,but, well, I suppose I'm only human.

:22:25.:22:30.

It's nice people being pleasant toyou and wanting you to sign books.

:22:30.:22:34.

Oh, good Lord, whereabouts?

:22:34.:22:37.

Where are you from? Spain? Where? Madrid. I love your programme.

:22:37.:22:42.

You do? Oh, I love Madrid.

:22:42.:22:44.

Talking of sausages and Madrid, this is a great dish.

:22:44.:22:48.

I fry onions, bacon and chorizo in a bit of olive oil,

:22:48.:22:52.

then pour on some red wine. Then I add some tinned tomatoes,

:22:52.:22:56.

some Spanish butter beans, some black pepper and plenty of parsley.

:22:56.:23:02.

I stew everything down together - it's lovely!

:23:02.:23:07.

But the way WE cook sausages, takes a lot of beating too.

:23:07.:23:11.

Really good fried bangers withmashed potato and good onion gravy -

:23:11.:23:16.

I think that's such a satisfying combination, the mainstay of many a British bistro,

:23:16.:23:22.

great with a glass of Cote du Rhone.

:23:22.:23:25.

And this dish too. More sausages, this time Italian ones, luganica.

:23:26.:23:31.

I take a string of luganica sausages- which you CAN buy in the UK,

:23:31.:23:36.

but the best ones come from Lombardy.

:23:36.:23:39.

You buy them by the metre, so I'mslicing them up into little pieces

:23:39.:23:43.

about three inches long. Meanwhile, I start to cook some polenta,

:23:43.:23:48.

which is a type of cornmeal.

:23:48.:23:51.

I'm going to make wet polenta - a sort of maize porridge.

:23:51.:23:56.

Now for the sausages. First I pour some olive oil into a hot pan.

:23:56.:24:01.

I've chopped up a medium onionand about six cloves of garlic. Just- to make it look more interesting,

:24:01.:24:06.

I finely chopped the onion and thinly sliced the garlic.

:24:06.:24:10.

Now I add the sausages - I'm putting quite a lot in.

:24:10.:24:14.

I'm not hard frying them, I'm keeping them moving all the time.

:24:15.:24:20.

Now I sprinkle on some dry chilliflakes, for a bit of background heat,

:24:20.:24:26.

and next I'm putting some thyme in and again, lots of robust flavours.

:24:26.:24:33.

Now some white wine - about 2 fluid oz.

:24:33.:24:36.

It's actually to make the sauce.

:24:36.:24:38.

Let that bubble down a bit, and nowI'm going to add sun-dried tomatoes,

:24:38.:24:44.

a good quantityof sun-dried tomatoes...like that,

:24:44.:24:47.

P

:24:47.:24:47.

P I

:24:47.:24:50.

a little bit of salt...

:24:50.:24:52.

and pepper - an important part.

:24:52.:24:57.

A final shake, lid on for 5 minutes to cook those sausages through.

:24:57.:25:03.

To finish the polenta, I add some butter and some Parmesan

:25:03.:25:07.

and just cream that in to make a well-flavoured soft base.

:25:07.:25:11.

Next I finish off the sausages

:25:11.:25:14.

with a lot of freshly chopped parsley and a little lemon juice.

:25:14.:25:21.

It's funny how polenta - really poor man's food -

:25:21.:25:24.

has been elevated into trendy food.

:25:25.:25:27.

This dish, which I learnt froman Italian friend of mine, Vincenzo,

:25:27.:25:31.

is great restaurant cooking

:25:31.:25:34.

and it doesn't half go well with a glass of Barolo.

:25:34.:25:41.

Mmm...

:25:41.:25:43.

that's very nice!

:25:43.:25:53.
:25:53.:25:57.

It

:25:57.:25:57.

It looked

:25:57.:25:57.

It looked nice

:25:57.:26:03.

It looked nice too. Today I thought I would do a masterclass on a basic

:26:03.:26:09.

starting point of many recipes, a simple white sauce. When you master

:26:09.:26:15.

this you can do many things. What I thought I would do, instead of

:26:15.:26:23.

doing macaroni cheese, that I would add a few things to it, some cheese,

:26:23.:26:33.
:26:33.:26:34.

and smoked haddock. Now, that is naturally smoked haddock. Like it

:26:34.:26:41.

has seen a smoke house. Don't go for the very yellow stuff, that is

:26:41.:26:47.

a spray. Go for the natural stuff.

:26:47.:26:57.

Now, we have whole milk in the pan. We are doing a cloute. What does

:26:57.:27:01.

what mean? Well, I believe it means to nail. This is the traditional

:27:02.:27:11.

way of doing, doing this, you stud the onion with the clove. There is

:27:11.:27:17.

the bay leaf. You put that in the milk and bring it to the boil.

:27:17.:27:22.

You are becoming a real Frenchman. You are becoming a real Frenchman.

:27:22.:27:26.

Now we add the butter. Concentrate on the heat. Heat it up

:27:26.:27:33.

until it melts. Instead of using a wooden spoon, I use a whisk. I find

:27:33.:27:38.

it easier. Does it stick to the wooden spoon?

:27:38.:27:44.

I find it goes lumpy. It is easier to mix it in with the whifrbg. So

:27:44.:27:52.

we add the flour and -- with the whisk. So we add the flour and this

:27:52.:28:00.

is when we whisk it up and it thickens up. Keep it on the heat to

:28:00.:28:06.

cook the flour out O Now pour on the milk that is cold.

:28:06.:28:15.

Not hot milk. Turn the heat down, it gets thicker. Keep whisking it.

:28:15.:28:23.

There we go. Don't worry about the lumps! They

:28:23.:28:28.

will go! It looks like porridge at the moment! You keep whisking it

:28:28.:28:34.

and adding the milk slowly, always using the cold milk, but as it is

:28:34.:28:39.

infused with the onion you have the base flavour that we want. Keep

:28:39.:28:45.

mixing it. The secret is obviously not to add too much. This is where

:28:45.:28:51.

you get the lumps in. Keep it on the heat as it is cooking out the

:28:51.:29:01.
:29:01.:29:02.

flour. Then we can add the chol lot and it starts to whisk together.

:29:02.:29:08.

Don't worry about the lumps, they will go! There is panic in my ears!

:29:08.:29:18.

Keep it on the heat. See? They are going! If you use a

:29:18.:29:23.

wooden spoon, it is harder to actually get that mixture around

:29:23.:29:29.

the edge of the pan. But if you keep it on the heat and keep

:29:29.:29:34.

whisking it, they have gone. You have a smooth sauce. Then you can

:29:34.:29:42.

throw in an egg yoke. It is the basis for so many things.

:29:42.:29:48.

Chopped parsley sauce, just add the parsley. The French use it as the

:29:48.:29:54.

basis for so many things, it is the basis for souffle.

:29:54.:30:00.

Now we are turning this into a Welsh rarebit. We add the cheese.

:30:00.:30:10.
:30:10.:30:10.

Just a small amount. This is where you can use the old spatula. Then I

:30:10.:30:13.

add tobasco, Worcester saur and mustard.

:30:13.:30:23.
:30:23.:30:24.

Did you say you milk macaroni cheese with that too? Well, not

:30:24.:30:31.

this, but you will need this later. You are doing two shows. You are

:30:31.:30:36.

doing Chicago later on. Yes, I love it.

:30:36.:30:41.

They called and I nearly bit their hand of off. It is a lovely thing

:30:41.:30:48.

to do. It is good to work on the West End stage for a while.

:30:48.:30:53.

It is lovely to be back. See I never knew that it you have

:30:53.:31:00.

been in Casualty, and of course, Spooks. You were killed off.

:31:00.:31:06.

There have been a lot of characters that have met grisly deaths in

:31:06.:31:10.

Spooks. Well, it is their loss but the West

:31:10.:31:18.

End's gain. You are doing Chicago, but playing the lead character?

:31:18.:31:24.

am playing Billy Flynn. I am giving it the huge razzle

:31:24.:31:28.

dazzle. You started off with theatre?

:31:28.:31:36.

started off in London. I did Bombay Dreams.

:31:36.:31:43.

I did a number of musicals, it has been a while though since I did it,

:31:43.:31:49.

singing, so when I opened on Monday night it was a little hairy.

:31:49.:31:55.

You, not only doing the West End. You have a part in a Steven

:31:56.:32:02.

Spielberg movie? It is called Smash. It is about the staging of a

:32:02.:32:09.

Broadway musical. In the show they are making Marilyn Monroe the

:32:09.:32:16.

Musical. It has original numbers who were written by the people that

:32:17.:32:25.

wrote the songs for Hairspray. Of course, Steven Spielberg was at the

:32:25.:32:30.

top. Uma Thurman was in it. Lots of

:32:30.:32:35.

Broadway stars have done work on the show and they Gay me a big

:32:35.:32:41.

number to do on the shorbgs I never thought it would happen. -- show,

:32:41.:32:49.

that I never thought would happen. To it is fantastic.

:32:49.:32:59.

In the States, macaroni and cheese is a very fashionable dish. Mac and

:32:59.:33:06.

cheese is everywhere! Is it? Well, this is what it is going to look

:33:06.:33:11.

like when the cheese sets. This is great for a dinner party or for

:33:11.:33:17.

breakfast. It keeps in the fridge. You then pop it under the grill. It

:33:17.:33:22.

takes about one minute and it will be ready.

:33:22.:33:28.

Pop it in the oven, it can be put on toast with bacon, all of that

:33:28.:33:32.

sort of stuff. Of course, you need this to keep

:33:33.:33:37.

your energy going. Chicago, doing two shows a day, it must take it

:33:37.:33:42.

out of you? The hardest thing to know is when to eat. There is

:33:42.:33:47.

nothing like having a big male before you go on stage to then jump

:33:47.:33:52.

around and start singing. You take a breath before you sing

:33:52.:33:56.

and something else comes out. So eating is one of the worst things

:33:56.:33:59.

about doing a double show day like that.

:33:59.:34:06.

Chicago, it is physically demanding? Yes, it is. It is mostly

:34:06.:34:12.

so for the lovely girls in the show. There is a lot of dancing for those

:34:12.:34:17.

guys and our fantastic dancers, we have some of the most fantastic

:34:17.:34:21.

dancers in the West End. They are working really hard. I get to stand

:34:21.:34:26.

there in a dinner jacket and croon a little more.

:34:26.:34:33.

It is a long way from where you started, you wanted to be a pilot?

:34:33.:34:38.

I did. I went off to university thinking that was where I wanted to

:34:38.:34:45.

be, but then I started doing acting and got the clapping, so I decided

:34:45.:34:51.

to do that instead. I started off wanting to be a

:34:51.:34:59.

racing driver, but my backside was too big! You still fly now, thou?

:34:59.:35:08.

We, --. Though, yes, a little bit. When does the show run until?

:35:09.:35:14.

run until the 14th of July. It is a short stint, so a lovely thing to

:35:14.:35:21.

be able to do. Nathan, he was in your favourite

:35:21.:35:29.

film... The sequel to Sex in the City? Really? I was in that. I was

:35:29.:35:36.

probably a fan as much as Nathan. I had never seen the series. Every

:35:36.:35:40.

girl I had known had a box set, but I had never seen it. I remember

:35:40.:35:46.

going to the read-through. Getting a text from my friends asking who I

:35:46.:35:55.

was setting -- sitting next to. I would tell them Chris North. I did

:35:55.:36:03.

not realise this was Mr Big. It is like sitting at a Star Wars

:36:03.:36:10.

convention, sitting next to Chew Bacca, but it was great to do. We

:36:10.:36:15.

did nine weeks filming in Morocco in the desert.

:36:15.:36:23.

Well, there you have it. Your Welsh rarebit. Pop that there with lovely

:36:23.:36:27.

new season Isle of Wight tomatoes with chives, salt and pepper. That

:36:27.:36:33.

is hot as it has come from the grill, but you could put macaroni

:36:33.:36:38.

underneath it. I am not a fan of it. I can't stand

:36:38.:36:43.

it, I just thought that you were referringing to it.

:36:43.:36:48.

Oh, it is lovely. If there is a skill or tip you

:36:48.:36:57.

would like me to demonstrate on the show, if you need me to help you,

:36:57.:37:04.

you can contact us via the website. Right, what are we cooking for Raza

:37:04.:37:09.

at the end of of the show? It could be food heaven, salmon, served in a

:37:10.:37:19.
:37:20.:37:22.

very hot pan with a fresh salad of curly kale with dressed mizuna and

:37:22.:37:32.
:37:32.:37:32.

mint. Or it could be fell, cream and strawberries.

:37:32.:37:38.

There is a little bit of whisky there, served with icing sugar,

:37:38.:37:43.

caramelised and served with fresh berries on the top. Some of the

:37:43.:37:51.

guests in the studio get to decide Raza's fate today, but first it is

:37:51.:37:58.

time for Celebrity MasterChef. They are cooking for the WI. Take a look

:37:58.:38:08.
:38:08.:38:10.

Big day today. We want three Nowhere to hide. Deliver

:38:10.:38:13.

You are cooking not just for Greggand I, but you are also cooking for

:38:13.:38:15.

three ladies from the WI.

:38:15.:38:17.

These ladies know exactly what good food is all about.

:38:17.:38:21.

And at the end of this, Gregg and I will make a decision of who stays and who goes.

:38:21.:38:28.

One hour 45 minutes, your three courses, good luck.

:38:29.:38:38.
:38:39.:39:08.

fillet of Hertfordshire beef for my main, fondant potato and onion,

:39:08.:39:11.

and then I'm going to finish off with a little lemon drizzle cake with some Chantilly thyme cream.

:39:11.:39:21.
:39:21.:39:29.

Kirsty. Yep. How is today? Is it tough?

:39:29.:39:33.

It's exciting, it's tough, I'm better now I've started.

:39:33.:39:35.

I was very nervous. My legs were going.

:39:35.:39:36.

What are you cooking to secure your place in the competition?

:39:36.:39:39.

Wild mushroom soup with fresh chicken stock, which is my mother's recipe

:39:39.:39:43.

which we've cooked for many years. And wholemeal bread to go with it.

:39:43.:39:45.

And then I'm cooking a gentle spice pork dish.

:39:45.:39:49.

And then for pudding I'm making ice cream with rhubarb crumble. You don't have time to do all this.

:39:49.:39:53.

If I work it well and I work it properly, I will. Hm.

:39:53.:40:03.
:40:03.:40:17.

When you last tasted a dish I made,- you were both a bit worried that my tastes were a bit extreme,

:40:17.:40:19.

so I've tried to choose things that- are a little bit more mainstream.

:40:19.:40:21.

I'm making liver toasts from the 16th century.

:40:21.:40:23.

The main meal is an escalope, but the old word is allo,

:40:23.:40:27.

so they're sort of a beef allo stuffed with currants and capers and egg.

:40:27.:40:30.

There's quite a lot of flavour in there.

:40:30.:40:33.

But I think that they'll temper nicely.

:40:33.:40:35.

I think you'll find them a little bit more...subtle.

:40:35.:40:38.

And then a figgy pudding for afters- and I do love this figgy pudding.

:40:38.:40:47.

'First to face the critics is Phil.'

:40:47.:40:49.

Seven minutes. Seven minutes and the first courses go out.

:40:49.:40:51.

Phil, up to pace? No. Behind? Yep.

:40:51.:41:01.

Phil, this is really good-looking food, mate.

:41:01.:41:11.
:41:11.:41:13.

Well done. Brilliant. That looks brilliant. Give them a smile. Brilliant.

:41:13.:41:23.
:41:23.:41:31.

Hope you enjoy it and I look forward to seeing you a bit later. Thank you.

:41:31.:41:34.

'Phil's starter is mackerel tartare- topped with pea shoots and avocado

:41:34.:41:39.

'and served with harissa oil and melba toasts.'

:41:39.:41:48.

I think it's just lovely. It's really fresh flavours, almost like sitting at the seaside.

:41:48.:41:52.

I can't find anything I don't like about this dish.

:41:52.:41:55.

I just want to eat the whole plate full.

:41:55.:41:58.

Excellent starter for us WI ladies.

:41:58.:42:06.

It's really light, it's really refreshing, it's got a little bite of onion, a little heat of chilli.

:42:06.:42:11.

I like it. Very good.

:42:11.:42:16.

Good. You should be pleased. You've got 15 for the mains. You all right? Yep. Good.

:42:16.:42:26.
:42:26.:42:35.

Come on, you have to move. You've got a minute and a half. Don't burn yourself.

:42:35.:42:40.

Right.

:42:40.:42:45.

Whoa.

:42:45.:42:52.

Good.

:42:53.:42:55.

Done? Happy? Looks fantastic.

:42:55.:42:59.

Go on. Well done.

:42:59.:43:02.

I don't know who's more tense, me or him.

:43:02.:43:08.

Hi, ladies.

:43:08.:43:12.

Thank you.

:43:12.:43:14.

'Phil's main course is Hertfordshire fillet of beef served with spinach leaves,

:43:14.:43:16.

'fondant potato and onion

:43:16.:43:19.

'with a bay leaf and thyme reduction and horseradish cream.'

:43:19.:43:25.

Oh, wow. Hunk of beef, hunk of man.

:43:25.:43:31.

Mm! Mm!

:43:31.:43:33.

This meat is delicious. Delicious.

:43:33.:43:40.

Whoa! Lovely.

:43:40.:43:41.

I love the flavours,I love the way he's cooked his food.

:43:41.:43:43.

I'm really, really impressed. This is a job very well done.

:43:43.:43:51.

Five minutes for your next course, please.

:43:51.:44:01.
:44:01.:44:02.

Yummy lemon drizzle cake with thyme Chantilly cream. Sounds really good to me.

:44:02.:44:12.
:44:12.:44:20.

Right, done? Yeah.

:44:20.:44:30.
:44:30.:44:37.

'For dessert, Phil has made lemon drizzle cake

:44:37.:44:39.

'served with thyme-infused Chantilly cream and berries.'

:44:39.:44:43.

It's very light and it does look pretty. I do want to eat this.

:44:44.:44:53.
:44:54.:44:56.

The very top of the cake has got lots of lemon in it, but it doesn't work right through.

:44:56.:45:01.

He needed to put a bit more syrup through it for me.- The cream is delicious.

:45:01.:45:06.

I'm really enjoying this.

:45:06.:45:07.

Mm! Mm! Mm! Scrummy! Great!

:45:07.:45:10.

I love the flavours. I think it's a really good dish.

:45:10.:45:12.

I like the presentation. His sponge is glorious.

:45:12.:45:22.
:45:22.:45:22.

There

:45:22.:45:23.

There will

:45:23.:45:24.

There will be

:45:24.:45:30.

MasterChef team in 20 minutes. Still to come on Saturday Kitchen

:45:30.:45:36.

Live. Keith Floyd is in Italy, in a secret location. He is hunting for

:45:36.:45:42.

mushrooms, heading to a vine yard to cook them with beef and red wine.

:45:42.:45:49.

It is Nathan's turn to try to grab the top spot on the board, but

:45:49.:45:55.

which have to work are his usual style of laid back cooking. He will

:45:55.:46:04.

try to smash Stephane's timing. The omelette challenge coming up.

:46:04.:46:10.

We have to find out if Raza is getting food heaven or food hell.

:46:10.:46:20.

That could be food heaven which is strawberries with lots of cream and

:46:20.:46:23.

a gateux. Now, time to cook with us is

:46:23.:46:29.

Stephane. He is here with us from Paris.

:46:29.:46:36.

It is good to be back on the show. Now, we are cooking with meat this

:46:36.:46:41.

time. I know you want to get this on the road so, what is the name of

:46:41.:46:44.

this? It is duck breast and zucchini tournedos. It is very simp,

:46:44.:46:50.

but it is a different cut. The breast will be very turned.

:46:50.:46:55.

I know that you want to get this on, so I will be careful with the lid.

:46:55.:47:01.

We are doing it on this little barbeque here. So that goes

:47:01.:47:05.

straight on. We close that like that. They take how long? About

:47:05.:47:10.

five mince. Yes, it takes only five minutes, it

:47:10.:47:19.

has to be rare inside. So you want the powder of this of

:47:19.:47:24.

the mushrooms? Yes. In the south-west of France we used

:47:24.:47:29.

to have duck and this kind of mushrooms with it. It is a very

:47:29.:47:33.

good combination. So the two go together. So you make

:47:33.:47:43.
:47:43.:47:45.

a powder out of this? Yes, we put the powder inside the tournedos.

:47:45.:47:55.
:47:55.:48:00.

Now tournedos you normally cook in this style using beef? Yes, but we

:48:00.:48:07.

are using duck today. And a lot of people cook the fat of

:48:07.:48:17.
:48:17.:48:18.

the meat of the duck so that is crisisy? But you are going to eat

:48:18.:48:27.

it together? Yes, we are cutting the strips very thinly, to make it

:48:27.:48:31.

very crispy and eat it with the meat.

:48:31.:48:39.

I don't know if somebody said it was barbeque, but the sun is out

:48:39.:48:45.

today! And your new book is all on barbeque? We love to be outside. It

:48:45.:48:50.

is rare in my village to be outside. It is always very cold. So when we

:48:50.:48:53.

have one day with sun we always cook outside.

:48:53.:49:01.

So, you have sliced the duck? I have put on the powder of the

:49:01.:49:08.

mushrooms and then salt. So this duck and the mushrooms come

:49:08.:49:14.

from the same area? Yes. It is true. From the south-west. In France we

:49:14.:49:23.

use duck that makes the foie gras, so the breasts are very big.

:49:23.:49:29.

So you use the same duck to cook this dish? Yes, exactly. Then I

:49:29.:49:33.

turn it. So, we slice this through. Do you

:49:33.:49:41.

have a barbeque in the restaurant? No! Only for friends. We have

:49:41.:49:45.

barbeque with friends. And anyone that wants to visit your

:49:45.:49:50.

restaurant, it is on the outside of Paris? It is the east suburb of

:49:50.:49:57.

Paris. It is in a nice area, but still on the Metro line. So if you

:49:57.:50:03.

want to visit me, come with pleasure. I have my reservation

:50:03.:50:11.

book in my office. Give me a call! We know you now for being a writer?

:50:11.:50:20.

I love to do that. You still get enjoyment. The first

:50:20.:50:28.

story you made was with the pork? It was a huge success? Yes, it is

:50:28.:50:34.

very good for me. I love to do that. I love to write with simple recipes.

:50:34.:50:43.

It is see important for me. When you have a picture of the recipe at

:50:43.:50:49.

home and on the book, if it is the same, you are successful.

:50:49.:50:55.

One of the books you did the mussels that you flame with the

:50:55.:51:00.

pine kernels? Yes, with the salmon. We have it with fish, but that is

:51:00.:51:08.

rare. I am dicing up my thinly sliced

:51:08.:51:13.

onion. They are the parcels. So doing it like this will prevent the

:51:14.:51:20.

fat from going on the barbeque?.Yes. So you can get them a little bit

:51:20.:51:25.

crispy as well? Yes, that is very good. Just leave it like this.

:51:25.:51:33.

And the salad in here? When I cook a barbeque, I like to be in my

:51:33.:51:39.

garden. So I pick up my vegetable. It is the best way to do a good

:51:39.:51:44.

barbeque. Olive oil in there? Please, with a zest of lime.

:51:44.:51:53.

Is a lemon OK? That will do. A little bit of lemon in there.

:51:53.:52:03.
:52:03.:52:05.

At the end of the day, sorry, if you would like the recipes for the

:52:05.:52:10.

show you can go to the website: How about cooking fish in one of

:52:10.:52:16.

these, is that good? Yes, they are very good. I have done monkfish on

:52:16.:52:21.

it. They are very good. And if the meat is thicker, you can

:52:21.:52:29.

cook it in the oven? You. I like to cook on the barbeque to

:52:29.:52:37.

cook it very slowly. I cook beef on it, it is my

:52:37.:52:41.

favourite dish. It is about the size of this?

:52:41.:52:47.

yes, bigger, but look! I was always taught not to eat anything bigger

:52:47.:52:56.

than you head! Now, there we go. The duck is served nink the middle.

:52:56.:53:06.
:53:06.:53:08.

Yes, I love it rare in the middle. -- The duck is served pink in the

:53:08.:53:12.

middle. There we go.

:53:12.:53:16.

So tell us what that is again? is duck breast and zucchini

:53:16.:53:18.

tournedos. It is ready to eat.

:53:18.:53:28.
:53:28.:53:31.

As easy as that! It looks good. What does it taste like? I left the

:53:31.:53:38.

string on there, so don't eat that. I'll fight you for it! Yes it

:53:38.:53:42.

smells amazing. That powder is interesting. I

:53:42.:53:46.

suppose you could use it with fish as well? Yes.

:53:46.:53:52.

During the season you can cook the mushrooms on the barbeque too. It

:53:52.:53:56.

is amazing. Happy with that? Lovely flavour.

:53:56.:54:01.

It is very tender when you cook the duck like this. You can taste the

:54:01.:54:07.

meat in there. It is lovely. And the book is called? Barbeque!

:54:07.:54:12.

Let's go back to Henley to see what Susy Atkins has chosen to go with

:54:12.:54:22.
:54:22.:54:25.

For Stephane's clever take on duck, you could go down the line of a

:54:25.:54:35.
:54:35.:54:35.

full body cab anyway Merlot blend. This would be a good choice, Lepaed

:54:35.:54:45.

-- Leopard's Leap, but for me it is Pinot Noir. I have chosen a wine

:54:45.:54:48.

that is Ocean's Edge Pinot Noir 2009 from New Zealand. The

:54:48.:54:56.

Marlborough region of New Zealand's South Island is best known for the

:54:56.:55:02.

Sauvignon blank, but don't miss out on the noir noir as well.

:55:02.:55:07.

There is a hint of chocolate and blackberries there. Lovely. The

:55:07.:55:13.

reason this works so well is that the berry fruit compliments the

:55:13.:55:18.

succulent duck, but I have to be careful as Stephane has the

:55:19.:55:26.

Zuckerberg element and the mushroom poud efr, a hefty red would

:55:26.:55:30.

overwhelm that, but this lighter red does not overwhelm and it even

:55:30.:55:36.

marries with the lovely mint in the salad. Stephane, the duck really

:55:36.:55:43.

needs a gentle touch. This really delivers. Cheers! The food is going

:55:43.:55:48.

down well, what do you reckon to the wine? It is difficult for me to

:55:48.:55:53.

have a New Zealand wine, but it is very good wine.

:55:53.:55:58.

She got the first one right and the sec one as well! You could do that

:55:58.:56:04.

in the States? I could. Lovely.

:56:04.:56:12.

There we have that and it is only priced at �7.99. A bargain. Now, it

:56:12.:56:18.

is Kirsty's turn to serve three courses to the WI in Celebrity

:56:18.:56:28.
:56:28.:56:35.

Brilliant. 'Kirsty's starter

:56:35.:56:45.
:56:45.:56:45.

I think this is very brown. Just a brown plate, really.

:56:45.:56:51.

I think the bread is beautiful. It's lovely. It's got a nice crust on it.

:56:51.:56:54.

It's really light. And with the butter on it, very delicious.

:56:54.:56:58.

I don't like the texture. It'sa bit like frogspawn, I'm afraid.

:56:58.:57:03.

You've got to push. Five minutes now.

:57:03.:57:08.

Yes!

:57:08.:57:15.

Let's go. Let's give it to them.

:57:15.:57:17.

Well done!

:57:17.:57:19.

Brilliant. Well done.

:57:19.:57:22.

'Kirsty's main course is fillet of pork with a gently-spiced sauce,

:57:22.:57:26.

'brown rice with wild garlic sesame-infused pak choi leaves.'

:57:26.:57:35.

The best thing for me on this plate- is the brown rice.

:57:35.:57:38.

I like the touch of wild garlic leaves through, seasoned nicely.

:57:38.:57:45.

Lot of work there. Well seasoned. Interesting flavours.

:57:45.:57:47.

I love the idea of those spices running through it.

:57:47.:57:55.

You good? I'm good. Right. All set for your crumble and ice cream?

:57:55.:58:00.

All right?

:58:01.:58:08.

Great. What else has got to go on there? Nothing. Brilliant. Looks lovely.

:58:08.:58:16.

'Kirsty's dessert is champagne rhubarb crumble

:58:16.:58:19.

'and Seville orange ice cream.'

:58:19.:58:24.

The ice cream just tastes of cream.- There's no flavour coming through this cream at all.

:58:24.:58:31.

The rhubarb is pink champagne rhubarb and it's beautifully flavoured.

:58:31.:58:37.

When the cream with a bit of sweetness coats the rhubarb

:58:37.:58:41.

and the crumble, I find the whole thing a delight.

:58:41.:58:48.

15 minutes for your first course. Thank you.

:58:48.:58:50.

Are you a little bit behind? Er, yeah, I am slightly. Will you make the time up? Yes.

:58:50.:59:00.
:59:00.:59:04.

You got two minutes, Ruth, and those starters have got to go.

:59:04.:59:07.

We going to be out on time? Might be a bit close, but I think we will.

:59:07.:59:17.
:59:17.:59:17.

Right, happy? Yep. Ready? Let's go!- Let's go. Well done.

:59:17.:59:25.

'Ruth's starter is a 16th century recipe of savoury toasts,

:59:25.:59:28.

'lamb's liver sauteed in fennel and served on toast.'

:59:28.:59:33.

The smell is very good, but thepresentation, no. It's not great.

:59:33.:59:42.

The lamb's liver is very dry.

:59:42.:59:46.

And the toast, it's just impossible.

:59:46.:59:51.

This dish does nothing for me. No. Sorry. It's just...

:59:51.:00:00.

For my palate, it's lovely. I like the strength of the dish.

:00:00.:00:03.

It's whether the ladies in the WI actually like it or not,because it is big, bold and brash.

:00:03.:00:10.

Now you've got 15 minutes for your main.

:00:11.:00:20.
:00:21.:00:25.

Ruth, you've only got about five minutes. Yeah. I'm a bit behind.

:00:25.:00:27.

Your beef is just going on now. Yes.

:00:27.:00:29.

Honestly, how long will it taketo cook that beef? It's going to be a good ten minutes, it really is.

:00:30.:00:34.

So ten minutes before it's ready to be put on a plate. So we'regoing to be about 12 minutes late.

:00:34.:00:39.

Yeah. Get your beef on, mate.

:00:39.:00:49.
:00:49.:00:51.

Oh, come on, come on, come on. Nearly there.

:00:51.:00:53.

You done? Yeah.

:00:53.:00:56.

'Ruth's main is a 17th century recipe

:00:56.:00:59.

'of alloes of beef stuffed with egg, capers and currants,

:01:00.:01:03.

'and served with sauteed potatoes and broccoli spears.'

:01:03.:01:11.

I like the flavour of the outside of the potato. It's actually quite sweet.

:01:11.:01:18.

Taste the stuffing.It's all fighting against each other.

:01:18.:01:21.

It's just almost a confusion of flavours.

:01:21.:01:31.
:01:31.:01:33.

Right! Pud, Ruth!

:01:33.:01:36.

Those puddings, how long have they been in for?

:01:36.:01:38.

They've been in for one hour. So hopefully, they should be perfect.

:01:38.:01:42.

Please don't say "hopefully" at this stage. I can't help it. I've always got my fingers crossed.

:01:42.:01:52.
:01:52.:01:59.

Well done! You caught up a bit of time there, as well.

:01:59.:02:03.

'For her dessert, Ruth has used a 17th century recipe

:02:03.:02:06.

'to make figgy pudding with a fig sauce and cream.'

:02:06.:02:12.

This presentation looks very nice. It really does smell wonderful.

:02:12.:02:20.

It's very nice. Very light.

:02:20.:02:24.

Altogether, it's a really delicious pudding. This works really, really well.

:02:24.:02:29.

The flavours are wonderful.

:02:29.:02:31.

The fig is deep, not too sweet, there's booze in there, as well.

:02:31.:02:35.

I find that very, very nice indeed.

:02:35.:02:45.
:02:45.:02:46.

These three have pushed themselves very hard, but now, at the end of this week,

:02:46.:02:50.

after a tough, hard week, they knew they had to turn it on where it counted.

:02:50.:03:00.
:03:00.:03:00.

Apology for the loss of subtitles for 71 seconds

:03:00.:04:11.

Right. It is

:04:11.:04:12.

Right. It is time

:04:12.:04:12.

Right. It is time to

:04:12.:04:17.

Right. It is time to answer some of your foodie questions. Each caller

:04:17.:04:22.

helps us to decide what Raza is eating at the end of the show.

:04:22.:04:27.

First it is Steve from Norwich. Is it barbeque weather in your neck of

:04:27.:04:32.

the woods? Not quite. What is your question for us?

:04:32.:04:38.

love fresh mackerel, but when I have it I tend to grill it.

:04:38.:04:41.

I was hoping you have another dish for me.

:04:41.:04:48.

Well, if it is that fresh, I would have a raw. If it is a little more

:04:48.:04:55.

of the fish I would cure it down in equal quantities of sugar and salt.

:04:55.:05:02.

Then blend up cream cheese with yoghurt and lemon juice.

:05:02.:05:08.

There you go, you don't even need an oven. What dish would you like

:05:08.:05:14.

to see at the end of the show, food heaven or food hell? Food heaven.

:05:14.:05:19.

Thank you very much. Richard, is it barbeque weather

:05:19.:05:27.

where you are? What is your question for us?

:05:28.:05:34.

times what in France I had gizzards. I had a lovely dish. I have brought

:05:34.:05:42.

some frozen gizzards. I would like some ideas.

:05:42.:05:48.

I did this as one of my first dishes in France when I was

:05:48.:05:53.

learning to cook. You can have the gizzard in fat in

:05:53.:06:02.

the fridge and cook it in the oven slowly. You can cook it with herbs

:06:02.:06:10.

and you can use, cook the gizzards in the pan. Put a little vine gar

:06:10.:06:17.

on it. It is like cooking a lardon. Yes, confit them the way you do

:06:17.:06:26.

with duck legs. Take them out, defrost them and have them like

:06:26.:06:31.

that. We will be all around for dinner!

:06:31.:06:38.

What dish would you like to see at the end of the show? Marouane

:06:38.:06:48.
:06:48.:06:49.

Fellaini, please. -- Food hell, please.

:06:49.:06:59.

Oh, no! Now, Carolyne from Bedford. What is your question for us?

:06:59.:07:05.

have a leg of lamb. You can barbeque it! Marinade it,

:07:05.:07:13.

then cook it for one hour-and-a- half on the barbeque. You can

:07:13.:07:18.

marinade it in a bag with lemon and oil.

:07:18.:07:22.

Garlic. That helps to tenderise it.

:07:22.:07:29.

There you go. What dish would you like to see? Definitely heaven.

:07:29.:07:34.

Now, time for the egg omelette challenge.

:07:34.:07:38.

These two are not so bad. But they are neck and neck.

:07:38.:07:47.

Stephane is the wrong side of the board. Usual rules apply, put the

:07:47.:07:53.

clocks on the screens, please. Are you ready? I look small between you

:07:53.:08:03.
:08:03.:08:04.

two! Are you ready? One, two, three, go! Oh, no! It's the concentration!

:08:04.:08:08.

Amazing. They can cook meat and fish. That

:08:08.:08:16.

is quick. That is quick. I think that Stephane needs lardons

:08:16.:08:26.
:08:26.:08:31.

in his dish! Some gizzards! Are you waiting for me?! There you go.

:08:31.:08:38.

At least we know it is cooked. I'm sure! It is a first for this

:08:38.:08:44.

show in recent months. It is nice as well. Chef, how did you do that?

:08:44.:08:52.

There is only half the egg in there! Pretty good. Stephane...

:08:52.:09:02.
:09:02.:09:03.

Yes? I have to come back? Do you think you beat your time?

:09:03.:09:11.

No, come back when the weather is better.

:09:11.:09:15.

42 seconds. Nathan... Do you think you were

:09:15.:09:19.

quicker? It is an omelette. A perfectly good omelette. You are

:09:19.:09:25.

quicker. The amount of mocking I get this

:09:25.:09:32.

omelette. You are on this side of the board,

:09:32.:09:39.

the blue board, no, you are not! You did it at 20 .1.

:09:39.:09:46.

In good company. Right, will Raza get his idea of

:09:46.:09:54.

food heaven with salmon, ter aky and a hint of -- teriyaki and a

:09:55.:10:04.
:10:05.:10:06.

hint of khilli. -- chilli. First, we are watching

:10:06.:10:11.

the master at work, it is Keith Floyd. I cannot tell you where in

:10:11.:10:21.

Italy he is. I will let him explain And now, Hector, I'm off to a secret-

:10:21.:10:26.

All I can say is, it's beyond Assisi- and the object of the exercise is mushroom picking.

:10:26.:10:33.

Now, if all that sounds a bit bizarre, a bit mysterious,

:10:33.:10:36.

you have to be aware that picking mushrooms is a national Italian pastime.

:10:36.:10:42.

Not only that, it's highly competitive and very rewarding,

:10:42.:10:44.

and the best spots are a closely-guarded secret.

:10:44.:10:48.

Everyone - men, women, children - are all into mushroom picking.

:10:48.:10:58.
:10:58.:10:59.

These people are experts - happily, they know what they're doing. They've been at it for years.

:10:59.:11:04.

But if you don't know your mushrooms, it's very unwise to go picking,

:11:04.:11:07.

let alone eating, anything you find growing wild.

:11:07.:11:13.

Now, that's what I call a mouth-watering sight - mushrooms.

:11:14.:11:23.
:11:24.:11:39.

Go into any market, and you'll find whoppers like these.

:11:39.:11:49.
:11:49.:11:50.

Buongiorno. In fact, I couldn't resist buying a couple myself for my next cooking sketch,

:11:50.:11:56.

which I shall be saving for something very special.

:11:56.:12:00.

Non questo piu grosso? No, no, questo. Si, si, jimbo.

:12:00.:12:06.

But in the meantime, I'm off to a beautiful vineyard just outside of Torgiano.

:12:06.:12:14.

So, grape pickers do what grape pickers do,

:12:14.:12:16.

they pick grapes and make wonderful wine.

:12:16.:12:19.

The wine they make here, which is absolutely fabulous, is called Rubesco.

:12:19.:12:21.

It really is splendid.

:12:21.:12:23.

And I'm going to cook beefand wild mushrooms in Rubesco wine for the grape pickers.

:12:23.:12:24.

So, here we go. Very, very simple.

:12:24.:12:28.

The diced meat goes into the frying pan full of oil.

:12:28.:12:38.
:12:38.:12:45.

That has to be very nicely browned.

:12:46.:12:52.

As soon as it's absorbed some of the- oil, we season it well with some pepper.

:12:52.:12:57.

My experiences here in Italy have shown me the Italians don't use a great deal of pepper,

:12:57.:13:03.

but I like it very much, so it's going to have some.

:13:03.:13:06.

And a bit of salt goes in, like so.

:13:06.:13:09.

Another quick stir,

:13:09.:13:13.

and we can transfer the meat to the main cooking pot.

:13:13.:13:23.

Sizzle, sizzle, sizzle. Now, some splendid red wine.

:13:23.:13:28.

Cover it.

:13:28.:13:32.

And then, for a complete change, because we've never done this before(!)

:13:32.:13:36.

we're going to do a dish including tomatoes.

:13:36.:13:39.

Fresh tomato sauce goes in like that.

:13:39.:13:42.

Then we chuck in a little sprig of sage,

:13:43.:13:48.

and a sprig of parsley, like so,

:13:48.:13:53.

and a couple of whole pieces of garlic.

:13:53.:13:58.

Then that simmers away for about an hour and a half

:13:58.:14:01.

before we add the next delicious bit- of the ingredients to it.

:14:02.:14:05.

So, I'll pop the lid on, have another slurp,

:14:05.:14:09.

and see how the dear, old grape pickers are getting on, I guess,

:14:10.:14:12.

working their little fingers to the bone, making us happy, producing brilliant wines.

:14:12.:14:22.
:14:22.:14:25.

This is one of the major wine producing areas in the world. There are a lot of grapes.

:14:25.:14:27.

And it may look a pleasant enough way to spend a day,

:14:27.:14:30.

but you wouldn't catch me doing it. Those buckets are jolly heavy.

:14:30.:14:32.

I'm much more used to just lifting a bottle.

:14:32.:14:35.

Not only that, it's a race against the weather.

:14:35.:14:37.

Should the rains come, the crop could be ruined, and a year's work is literally down the drain

:14:37.:14:47.
:14:47.:14:49.

Mmm, the dry white wine they make here at Torgiano is fabulous.

:14:49.:14:51.

Anyway, back to the cooking. Let's see how the stew's getting on.

:14:51.:14:55.

Fantastic - the wine's reduced, the meat is tender,

:14:55.:14:59.

ready for the next phase. Which is putting some fat,

:14:59.:15:01.

ham fat, smoked ham fat,cured ham fat into my pan over here.

:15:01.:15:07.

This will give me a wonderful flavour for the wild mushrooms

:15:07.:15:10.

which will be going in in a moment.

:15:10.:15:18.

Stir, stir, stir.

:15:18.:15:20.

It's a bit smoky, but the pan is very hot.

:15:20.:15:22.

It will calm down in a moment or two, I can promise you that.

:15:22.:15:25.

Gives a terrific flavour to stews.

:15:25.:15:28.

Right, wonderful mushrooms. Excuse me.

:15:28.:15:32.

I'll have another slurp, I coughed, there.

:15:32.:15:34.

Mmm, wonderful wine.

:15:34.:15:36.

Right, mushrooms go in next.

:15:36.:15:46.
:15:46.:15:52.

Sauteed for just three or four minutes until they're tender...

:15:53.:16:00.

..like so.

:16:00.:16:01.

Oh, I've lost one!

:16:01.:16:05.

Great fun, this. It smells so good.

:16:05.:16:14.

A little salt and pepper.

:16:14.:16:21.

This will put lead in the elbows and pencils of the wine pickers, I can tell you.

:16:21.:16:25.

A really thumper dish.

:16:25.:16:30.

Then just a little bit of sage goes in, to flavour the mushrooms. A little bit of fresh parsley.

:16:30.:16:37.

Not to cook it too much. Sorry about the sizzling, there. That's the way it goes.

:16:37.:16:44.

And then the final thing isto combine these wonderful mushrooms,

:16:44.:16:48.

cooked in ham fat with sage and parsley, into the beef.

:16:48.:16:57.

A little, gentle stir round for them to mix in like so,

:16:57.:17:00.

and there you have Umbria in a pot.

:17:00.:17:10.
:17:10.:17:13.

Right,

:17:13.:17:14.

Right, it

:17:14.:17:14.

Right, it is

:17:14.:17:21.

Right, it is that time of the show where we are finding out if Raza is

:17:21.:17:27.

facing food heavy enor food hell. Look at that, the food heavyen is

:17:27.:17:33.

that lovely piece of salmon. It is served with teriyaki and a mizuna

:17:34.:17:38.

leaf. It is the flavour of rocket.

:17:38.:17:40.

Lovely warmed. There is mint there. Or, there

:17:40.:17:45.

could be a pile of double cream. Transformed into a strawberry

:17:45.:17:49.

gateux. Made with a little sponge flan. Nice and simple with spun

:17:49.:17:56.

sugar on the top. The strawberries look lovely.

:17:56.:18:01.

What do you think the guys said? Come on, guys.

:18:01.:18:09.

I had to tempt Stephane, I said I would put bacon on the gateux.

:18:09.:18:15.

But, you have actually got salmon. He was not tempted it was Nathan

:18:15.:18:20.

that saved you. So let's lose that out of the way.

:18:20.:18:27.

Now, the marinade to go with the salmon. It is made with tar aky.

:18:27.:18:31.

salmon. It is made with tar aky. -- teriyaki.

:18:31.:18:35.

Now, the curly kale. This is a super food.

:18:35.:18:39.

I am a big fan of curly kale. I love it

:18:39.:18:46.

You have that in LA with wheat grass and mung beans.

:18:46.:18:51.

It is lovely. I love it. Well, that is the curly kale for

:18:52.:18:56.

the salad. Meanwhile, we start with the teriyaki.

:18:56.:19:02.

We have rice wine vinegar, soy and mirin. This goes into the pot. We

:19:02.:19:06.

want to warm this with the sugar. The sugar creates the sticky part

:19:06.:19:13.

to this dish. A little bit of that to dissolve

:19:13.:19:17.

the sugar. That is dark soy sauce in there. So the whole lot goes in

:19:17.:19:22.

there. Then we get all of this out of the way like that.

:19:22.:19:26.

That's it. That is the teriyaki. What do you look for in a good

:19:26.:19:32.

piece of salmon? Nathan, what do you look for in a good piece of

:19:32.:19:38.

salmon? How can you tell it is fresh. That is a bright, glossy,

:19:38.:19:43.

that it does not smell of anything it should smell of the sea.

:19:43.:19:46.

Fish should not smell of anything. Right.

:19:46.:19:51.

So, we have the lovely marinade here. We leave that to cool. Now we

:19:51.:19:58.

have the salmon here. You can cut it in slices. I serve it as a whole

:19:58.:20:03.

piece and cut it up before I cook it. So we take this. I will lose

:20:03.:20:07.

some of the marinade to one side. We can use that to cook with it.

:20:07.:20:11.

This one we are using to marinade with.

:20:11.:20:17.

So let this cool right down. Then this wants to sit in the

:20:17.:20:21.

fridge for about three to four hours. Something like that. Then

:20:21.:20:28.

this morning... At the crack of dawn we have one in here.

:20:28.:20:32.

You have been up marinading salmon for me! Exactly.

:20:32.:20:40.

So, the same thing again. The chicken is the same, the chicken

:20:40.:20:46.

thighs work well with this. I will take my board again, as this

:20:46.:20:52.

is working with the raw fish. I will take this and cut it into

:20:52.:20:59.

pieces. So take the salmon. The pan is on the stove and we can cut this

:20:59.:21:06.

into slices. The temptation is to not cut it too thin. It will break

:21:06.:21:16.
:21:16.:21:17.

up. So we take it in the pan and pe place it in like this.

:21:17.:21:26.

On the side? Yes, the idea is that you get colour on this. You turn up

:21:26.:21:30.

that the kale a little bit. It is really the concentration in terms

:21:30.:21:37.

of the cooking side of it for this one. You want a nice colour. To do

:21:37.:21:43.

that, no salt, no pepper. None of that and no butter! I'm as shocked

:21:43.:21:48.

as you are! However, I was expecting two pints of double cream

:21:49.:21:53.

at this point! We have the kale here that is blanching off. You can

:21:53.:22:00.

sauty this as well. This is great - - you can saute this as well. This

:22:00.:22:07.

is great with the salmon on its own. There is no oil in the pan. It is

:22:07.:22:13.

literally the pan with the little bit of marinade coating the fish.

:22:13.:22:18.

We cook it the way that Nathan did the sea bass.

:22:18.:22:23.

Because we add the liquor that helps to poach it. It speeds up the

:22:23.:22:31.

cooking time. Now, we can, we have the chilli in

:22:31.:22:37.

here, and the mizuna leaf. Try that. It is instead of rocket.

:22:37.:22:44.

Can I try it? Try that. If you can't get hold of it, you can use

:22:44.:22:49.

watercress. I like that. It is more flavour

:22:49.:22:54.

than rocket. Oh, lovely! That's whey want. Look at that! Now, turn

:22:54.:23:00.

the heat full on. Right, now watch... Pop this

:23:00.:23:06.

mixture in... Keep it full on. What is going to happen, as it boils

:23:06.:23:11.

down it rapidly reduces. This is where it thickens to create the

:23:11.:23:21.
:23:21.:23:22.

sauce. I cook it quickly on one side, then

:23:22.:23:25.

the reduction that is like very fast poaching.

:23:25.:23:32.

Right, the kale. Kale and sprouts are my thing at

:23:32.:23:38.

the moment. I adore sprouts. You can get sprouts in LA? Yes. I

:23:38.:23:44.

know it is not seasonal. What do they do with sprouts in LA?

:23:44.:23:50.

I chuck them in the pan. They cook them the same as they do here. I

:23:50.:24:00.
:24:00.:24:00.

make them with onion, salt and purpose.

:24:00.:24:08.

Here we have the cucumber bits. These are melon balls.

:24:08.:24:14.

As this reduces down you get the lovely glaze with it. At this stage

:24:14.:24:19.

take the mixture and slowly start to glaze it. This is the teriyaki

:24:19.:24:24.

style of it. As it gets thicker it creates this

:24:24.:24:30.

lovely glaze on the top of the fish. That would work well with the

:24:30.:24:34.

mackerel as well. You were going to chop it up and

:24:34.:24:44.
:24:44.:24:46.

have it raw! You don't allow it to go too far. You see? This is

:24:47.:24:52.

getting thicker on the top of the fish whilst you are doing it. The

:24:52.:24:59.

liquid is more and more reduced. You end up with this look, like it

:24:59.:25:09.

has been French-polished! You see. This is the word "teri" meaning

:25:09.:25:13.

glazed. So, I turn that down now. It smells lovely.

:25:14.:25:20.

It works well with mackerel, you know... Or pork! Now, I have to

:25:20.:25:25.

concentrate on this. It will burn. Now it is done.

:25:25.:25:30.

So, look at that lovely finish on the sauce. It is very simple. Just

:25:30.:25:40.
:25:40.:25:41.

keep your eye on it! So we have sealed it on one side and then the

:25:41.:25:47.

liquor. I saw you do a demonstration about

:25:47.:25:57.
:25:57.:25:59.

15 years ago in Olympia! It was the... Was it this dish? It was,

:25:59.:26:09.
:26:09.:26:10.

almost! That was in 96. Blimey! Don't sound surprised!

:26:10.:26:15.

Nathan! I will give you another plug for that, when does the show

:26:15.:26:24.

start this afternoon? 3.00Pm this afternoon. That is at the Garrick.

:26:24.:26:28.

I will be eating this and hot- footing it there.

:26:28.:26:35.

There is a quick turn around when you are doing a show? It must sell

:26:35.:26:40.

out quickly? It has moved, the show has been re-thought, re-lit. It is

:26:40.:26:46.

pretty much a new show. As a result we have full houses almost every

:26:46.:26:50.

night. It is lovely to play to that kind of a crowd.

:26:50.:26:59.

How quick is the turn around? pretty fast. On a sart we do a

:27:00.:27:07.

3.00pm and an -- on a sat we do a 3.00pm and an 8.00pm, but it is

:27:07.:27:16.

such fun to sing with a live band. It frightens the hell out of me.

:27:16.:27:20.

I would much rather cook in front of 3 million people all day long!

:27:20.:27:27.

There you have it. Teriyaki and salad.

:27:27.:27:32.

What an honour with you lot getting this. Thank you for that. It is

:27:32.:27:36.

great. You have not tasted it yet! I can

:27:36.:27:42.

see and smell. Straight away... That's the idea, to seal it first

:27:42.:27:45.

of all. If you are cooking with chicken it

:27:46.:27:55.

will take longer to cook. That is gorgeous.

:27:55.:28:01.

I need a Frenchman to open up this wine. To go with this Susy has

:28:01.:28:06.

chosen a Ayler Kupp Riesling Kabinett 2011. It is priced at

:28:06.:28:11.

�8.99. This is 2011 from Majestic Wines.

:28:11.:28:19.

That is another great wine. Three fantastic wines on the show from

:28:19.:28:24.

Susy. Do you want some? It will help you sing better! Funnily

:28:24.:28:29.

enough, I am left with the bottle at the end. Happy with that? Cheers.

:28:29.:28:32.

Download Subtitles

SRT

ASS