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