:00:00. > :00:09.Good morning. There's a mouth-watering
:00:10. > :00:34.menu of world class cooking coming right up! This is Saturday Kitchen
:00:35. > :00:38.Live! Welcome to the show. With me today are two chefs who cook food
:00:39. > :00:42.from two very different parts of the world. First, one half of the BBC's
:00:43. > :00:46.Spice Men and the man behind thousands of curry lovers favourite
:00:47. > :00:51.restaurant, Cafe Spice Namaste. It's Cyrus Todiwala. Next to him is a
:00:52. > :00:55.woman making her first visit to Saturday Kitchen. She's using her
:00:56. > :00:58.Greek Cypriot roots as the inspiration for her unique style of
:00:59. > :01:07.Mediterranean food. It's Maria Elia. Good morning to you both. Cyrus,
:01:08. > :01:12.what are you cooking for us? A great breakfast from Bombay. Lamb mince
:01:13. > :01:18.with scrambled eggs in it. Where does this come from in India?
:01:19. > :01:23.Bombay. My home town. That is the breakfast we have.
:01:24. > :01:31.That's the one. So, follow that, then? I am cooking slow cooked pork
:01:32. > :01:37.belly with wilted greens. This is quite unusual with the feta?
:01:38. > :01:42.It is a little bit of the twist with the Greek.
:01:43. > :01:47.And vine leaves? No, you hate them! So two very different but delicious
:01:48. > :01:51.dishes to look forward to. And we've got our line-up of fantastic foodie
:01:52. > :01:54.films from the BBC archive too. There's Great British Menu, Simon
:01:55. > :01:58.Hopkinson and of course, Rick Stein. Now, our special guest today started
:01:59. > :02:01.his career right here on the BBC but then took off aboard the Starship
:02:02. > :02:04.Enterprise as Chief O'Brien in Star Trek: The Next Generation. He's
:02:05. > :02:07.appeared in many movies including Die Hard 2, Under Siege, the
:02:08. > :02:15.Commitments and Con Air. Welcome to Saturday Kitchen, Colm Meaney. Great
:02:16. > :02:24.to have you on the show. I could list the films but we have a list,
:02:25. > :02:30.this is like a book! You have done so much? It is because I am so old.
:02:31. > :02:39.I've been around a long time. But you started with Z Cars? Yes. It
:02:40. > :02:47.was through the great playwright John McGrath. He had written the
:02:48. > :02:53.original Z Cars story. Was his originally. He did it with Jack
:02:54. > :02:59.Gold. When it came to the final episode, after 12 years, he decided
:03:00. > :03:04.to yous all of the old films in the last episode of Z Cars.
:03:05. > :03:12.Fast forward to what you are doing now. Tell bus that? Yes, it is One
:03:13. > :03:18.Chance. We have the premiere on Thursday evening. It is with James
:03:19. > :03:24.corden and Julie Walters. It is bufl. It was the first time I had
:03:25. > :03:29.seen the film. It is a great story. It makes you laugh, cry. Usually you
:03:30. > :03:35.see a film long before the premiere, I had not seen this one. I saw it on
:03:36. > :03:41.Thursday night, I am buzzed about it. It is a great film.
:03:42. > :03:44.We are talking about that later. Now, of course, at the end of
:03:45. > :03:48.today's programme I'll cook either food heaven or food hell for Colm.
:03:49. > :03:51.It'll either be something based on your favourite ingredient - food
:03:52. > :03:55.heaven, or your nightmare ingredient - food hell. It's up to our chefs
:03:56. > :03:58.and a few of our viewers to decide which one you get. So, what
:03:59. > :04:05.ingredient would your idea of food heaven be? I love mushrooms. This
:04:06. > :04:12.time of the year is the time to eat them.
:04:13. > :04:19.I'm flad you said that and not the truffle, you know the BBC budget! So
:04:20. > :04:25.that is the food heaven, what about the dreaded food hell? I am not a
:04:26. > :04:30.fan of stojy puddings and pastry made with oil and butter. The
:04:31. > :04:34.difference between France and Spain, in France they make them with
:04:35. > :04:41.butter, in Spain they make it with lard! So it's either mushrooms or a
:04:42. > :04:45.big stodgy pud for Colm. For his food heaven I'm going to combine his
:04:46. > :04:48.love of mushrooms with another of his favourite things, pastry and
:04:49. > :04:51.make him a wild mushroom quiche! I'll fill a homemade shortcrust
:04:52. > :04:54.pastry case with a classic quiche filling with loads of added wild
:04:55. > :04:58.mushrooms, cheese and a little thyme. It's baked and served with a
:04:59. > :05:01.smoked salmon salad on the side. Or Colm could be having his food hell
:05:02. > :05:04.and for this I got a great old-fashioned British dessert in
:05:05. > :05:08.mind, a Sussex pond pudding! I'll make a suet pastry and fill it with
:05:09. > :05:15.basically a whole pack of butter, a bag of sugar and a couple of lemons!
:05:16. > :05:18.It's slowly steamed then served with a ball of vanilla ice cream. They
:05:19. > :05:22.don't make puddings like that anymore! Well, you'll have to wait
:05:23. > :05:32.until the end of the show to find out which one he gets. I think you
:05:33. > :05:38.made that up. Who every heard of a Sussex pond pudding? ! Really? If
:05:39. > :05:43.you'd like the chance to ask a question on the show then call: A
:05:44. > :05:47.few of you will be able to put a question to us, live, a little later
:05:48. > :05:52.on. And if I do get to speak to you I'll also be asking if you want Colm
:05:53. > :06:01.to face either food heaven or food hell. So start thinking. Hungry?
:06:02. > :06:07.Yes! How do you fancy an Indian-style breakfast? Sounds good
:06:08. > :06:10.to me. Right, let's cook and cooking first
:06:11. > :06:19.this morning is the powerhouse behind the restaurant Cafe Spice
:06:20. > :06:25.Namastay. It's Cyrus Todiwala. What is the are name of this dish? It is
:06:26. > :06:32.confused lamb mince! The confusion is with the eggs. It is confused.
:06:33. > :06:41.Does it have to be lamb? It can be beef, pork, chicken, turkey! That
:06:42. > :06:47.depends on where you visit in India, where you live? What the religion
:06:48. > :06:52.is, anything else? Yes but our religion does not follow our food.
:06:53. > :06:59.We can eat anything. We eat. We don't like greens in my community.
:07:00. > :07:05.Anything green on a plate. It looks like it is goat! So we ghetto
:07:06. > :07:13.fended! What else would you have? Where is this from in India? Bombay.
:07:14. > :07:19.What else would you have on the men few. Thank this can't be just one of
:07:20. > :07:27.the things? They love their offa will in bomb basement
:07:28. > :07:35.Liver? Oh, liver, kidney spleen. Testicles, uders, the lot. Yum!
:07:36. > :07:41.Great! Any way you like it, James. And everything with a fried egg on
:07:42. > :07:45.top. Have you ever had a deep fried egg.
:07:46. > :07:52.I like the idea of the fried egg but I don't know about the spleen? I
:07:53. > :08:01.think it could be lovely. . It is lovely.
:08:02. > :08:10.While you do that, so, what spices do you have in there? We have tum
:08:11. > :08:15.Rick powder, chilli powder, cumin and coriander. I am adding the
:08:16. > :08:21.water. We allow the powders to swell up and all of the flavours start to
:08:22. > :08:26.fuse and when they hit the hot pan, it absorbs the flavours better.
:08:27. > :08:31.Is this a classic way of doing this is or is this your way of doing it?
:08:32. > :08:36.It is classic. Mum would not do it but I do it.
:08:37. > :08:43.Many people watching us, don't mow how to add poweders into hot food,
:08:44. > :08:49.so they burn it and get a bad taste. So adding the water, it allows the
:08:50. > :08:53.spices to expand and get the flavour. I would normally add it
:08:54. > :09:00.dry. So, there with -- we go.
:09:01. > :09:13.That is why he has letters after his name? You were on an M BE, what is
:09:14. > :09:20.it now, O OBE? DL What is that? Deputy Luton Airport lieutenant. I
:09:21. > :09:26.am a representative of Her Majesty. So you work for Her Majesty. I
:09:27. > :09:31.report to the Lord Lieutenant. Wow! He looks after London or the
:09:32. > :09:37.regions, whatever. Fantastic.
:09:38. > :09:42.It sounds sexy! So, I have chopped the tomatoes in here. You have a
:09:43. > :09:47.mixture of two spices in here? Sorry, two herbs? . I have coriander
:09:48. > :09:53.and fresh mint. We have seen you on TV as one half
:09:54. > :09:58.of the Spice Men. That what travelling around. Your are a big
:09:59. > :10:02.fan of food in the UK? I am a big supporter.
:10:03. > :10:07.What was it like for you? It was amazing. It was brilliant. If I get
:10:08. > :10:12.a chance to proem oat all of my lovely producers across the country,
:10:13. > :10:16.I am a happy man. We did a little bit of that. So just to let the
:10:17. > :10:21.public know how great our country really is, what we produce in
:10:22. > :10:28.Britain. The next time, Yorkshire! So, you put the spice in there.
:10:29. > :10:36.Often with curries you colour the onions a lot but not one? You don't
:10:37. > :10:42.have to but you can. Indians want to create more bulk. So they brown more
:10:43. > :10:47.onions, you get another portion out of it! But that is the key to a lot
:10:48. > :10:54.of cooking. Having a go at Indian cooking. As well as the spices it is
:10:55. > :11:01.the on yons? Very important. If you don't cook them Westminster, you
:11:02. > :11:09.repeat them. If the poweders don't cook well, they will repeat on you.
:11:10. > :11:21.They could give you grief after brdz -- afterwards -- Now we add a little
:11:22. > :11:27.bit of water to the pan it prevents it from creating lumps. So we want
:11:28. > :11:32.to break up the mince fine. So, green chilli in there as well?
:11:33. > :11:37.Oh, yes. You have written a book on Bombay,
:11:38. > :11:44.is that where we should be going fob Indian cooking? Oh, yes. You could
:11:45. > :11:51.not learn Indian food in a thousand and years it is impossible, but
:11:52. > :11:57.Bombay is the melting pot. Wherever you go, there are about 50-odd
:11:58. > :12:05.different types of food? So many different toorps? . You never learn
:12:06. > :12:10.India. People like me, I am a little ahead but it would take me 1,000
:12:11. > :12:16.years to scratch the surface, but come with me, James. We will have
:12:17. > :12:21.the time of our lives. A Yorkshire man in India. Spleen on
:12:22. > :12:27.toast. It is beautiful.
:12:28. > :12:32.I prefer this, to be honest. With butter! This is proper. Look at
:12:33. > :12:36.that. It should be spread on like cheese.
:12:37. > :12:48.They offer you two butters in Bombay. Either pure or reeta butter,
:12:49. > :12:51.it is margarine, only the wimps have that.
:12:52. > :12:59.Our house is on the hill, so after you take a walk, you are well
:13:00. > :13:05.digested. Now I add ketchup. Indians, when they eat an omelette,
:13:06. > :13:11.if you don't give them ketchup with the omelette, they throw a fit. They
:13:12. > :13:17.want ketchup. Ketchup on an omelette? They will
:13:18. > :13:22.wait for the ketchup to come. They are very upset if you don't give
:13:23. > :13:29.them the ketchup. Now, red onion? That is very
:13:30. > :13:35.important. Red onion, mint, coriander and a little driz le lime.
:13:36. > :13:43.That is the salad. In Britain, people are averse to having a bit of
:13:44. > :13:48.raw onion. It does work with this. Asians love the raw onions. I think
:13:49. > :13:56.that they are great. It disguises the flavour of the
:13:57. > :14:00.spleen! It does! And now lots of lovely flavours here.
:14:01. > :14:05.We are done, sir. A little bit of oil in here. Then
:14:06. > :14:12.you are adding the eggs at the last minute? I am getting the eggs in. We
:14:13. > :14:16.scramble them up nicely, we are almost done.
:14:17. > :14:25.So, your book is on Bombay and the food from Bombay? My mum's cooking.
:14:26. > :14:29.As well as everybody else's! You start eating food at home. That the
:14:30. > :14:40.family gets used to. Eggs in? Yes, sir.
:14:41. > :14:45.That that is kheema ghotala. Now this is combined together? It
:14:46. > :14:54.depends on who you are. I like it soft. Many like it lumpy.
:14:55. > :15:00.We like it soft over here. Soft over there? I like the bread
:15:01. > :15:06.rolls, these are the way forward. That's it. Indians are big on bun.
:15:07. > :15:14.Afternoon tea is a well-buttered bun, dumped in tea.
:15:15. > :15:19.That is Indian style. Mine would abbacon sandwich. I like a proper
:15:20. > :15:26.white bun. Absolutely and soft and floury.
:15:27. > :15:31.We will not give it all to them. We keep some for ourselves.
:15:32. > :15:40.Perfect. Perfect. What we have here is kheema
:15:41. > :15:49.ghotala with Yorkshire buttered bun! That's what you have got! With that
:15:50. > :15:57.amount of butter, you don't have to butter the top bit. Dive into this.
:15:58. > :16:04.I don't know if you have had this for breakfast. The smell is amazing.
:16:05. > :16:09.That is a lot of butter! What is the key, make a sandwich? Yes, make a
:16:10. > :16:14.big bun. It is kheema ghotala. Have the bun that has crust on the to
:16:15. > :16:20.top. Testimony is soft inside. Crack it and fill it with the mince and
:16:21. > :16:25.slobber it. It is beautiful. We grew up on that. In school that was the
:16:26. > :16:30.break time snack. You always have it hot? Yes. They
:16:31. > :16:35.don't like anything cold. Hot and hot with chilli.
:16:36. > :16:40.And done with lamb and beef? Yes but not so much pork there.
:16:41. > :16:47.Really great. A great breakfast. And then the salad after? You put it on
:16:48. > :16:52.the bun and eat it. That is great! Delicious.
:16:53. > :16:59.We need to get some wine to go with this. We have sent Tim Atkins to
:17:00. > :17:07.Sussex today. What has he showsen to go with
:17:08. > :17:20.Cyrus' lamb? I am heading to the store from Sussex today! Cyrus, the
:17:21. > :17:27.curried lamb has a wonderful choirment of flavours. I am after a
:17:28. > :17:30.red wine with departmenth, fruit and concentration but not so much
:17:31. > :17:36.tannin, so it does not clash with the spice and the heat of the garam
:17:37. > :17:40.Marsala and the chilli. I thought of granache, but we could go with
:17:41. > :17:49.something like that example from the south of France. The PayDoc region,
:17:50. > :17:55.but I would like a little of a trade-up. So let's hear it for the
:17:56. > :18:02.2011, Ogier Heritage Cotes du Rhone. This wine is known in Australia as a
:18:03. > :18:08.GSN. That is a blend of three different grape varieties.
:18:09. > :18:17.Full-body. Softly fruited. Spicy SirA and slightly earthy. -- Syrah.
:18:18. > :18:23.Most of the red wines are made from the three red grapes. On the nose
:18:24. > :18:30.this is ripe and perfumed. You can almost smell the sunshine in the
:18:31. > :18:34.glass. Along with the hints of provenceal herbs and the pallet. It
:18:35. > :18:40.has the sweetness and the softness to cope with the challenge of the
:18:41. > :18:47.chilli but the structure and the power to work with the lamb. The
:18:48. > :18:55.wild herbal notes work with the coriander, and the tannins are
:18:56. > :19:04.softed by the butter and the eggs. Cyrus Todiwala, you rock! What do
:19:05. > :19:10.you think to that? It is fantastic. It is. And ?7. 99. It is a steal! I
:19:11. > :19:17.don't know about breakfast? If you are a parsee, you drink 24 hours a
:19:18. > :19:24.day, you eat red meat 24 hours a day and you live until you are 125.
:19:25. > :19:31.You said you have to slobber. So I have slobbered! Dripping butter all
:19:32. > :19:35.over! Welcome to India, sir! Thank you very much. What do you reckon?
:19:36. > :19:42.It is perfect and light with the eggs! Now, coming up, Maria has
:19:43. > :19:47.something Greek to show us, tell us what is it is again? It is slow
:19:48. > :19:55.cooked belly of pork. And if you would like to call us,
:19:56. > :20:02.call this number: Now the final French postcard from Rick Stein. His
:20:03. > :20:05.last stop is in a port town of Marseille. Have you been there? I
:20:06. > :20:10.would love to. Now, that is an amazing place, and
:20:11. > :21:02.this is a fantastic dish. It is bouillabaisse. Have a look.
:21:03. > :21:09.Well, we made it to the Mediterranean at Port-Saint-Louis.
:21:10. > :21:12.I'm not sure of the reason why we couldn't get to Marseille by barge.
:21:13. > :21:13.It was something to do with special licences or insurance,
:21:14. > :21:15.or maybe we just ran out of time and luck.
:21:16. > :21:16.So I went to my final destination, the old port of Marseille, by car.
:21:17. > :21:18.Having come so far by barge, it was a let-down.
:21:19. > :21:19.But seeing the fish here is a cheerful sight
:21:20. > :21:22.you don't have to get here at sun-up to get the best fish.
:21:23. > :21:24.The little boats come in all morning.
:21:25. > :21:26.I was to meet chef Guillaume Sourrieu,
:21:27. > :21:28.who's a real master at making the dish
:21:29. > :21:31.Marseille is most famous for - bouillabaisse.
:21:32. > :21:34.My bouillabaisse is, er... made with good fish.
:21:35. > :22:53.Back at the restaurant, he fries some leeks
:22:54. > :22:56.in olive oil with a little salt and pepper.
:22:57. > :22:58.Now fresh tomatoes. In Provence, they don't come any better.
:22:59. > :23:03.that were swimming around the Chateau d'If a few hours ago
:23:04. > :23:11.This would make a lovely still life!
:23:12. > :23:15.Maybe that's where the expression "a pretty kettle of fish" came from.
:23:16. > :23:18.I'd arranged to meet Simon Hopkinson at Vallon des Auffes,
:23:19. > :23:26.Simon is, to my mind, the chef's chef.
:23:27. > :23:29.Although cooking back at home goes through various fashions
:23:30. > :23:32.and they don't get any better than him.
:23:33. > :23:35.All that fish has been cooked so that the flesh falls off the bone.
:23:36. > :23:38.He puts in some powered saffron and tomato puree
:23:39. > :23:41.and a litre of good fish stock.
:23:42. > :23:45.After all, it's a soup he's making,- and it's had no liquid up till now.
:23:46. > :23:49.Then you ladle the whole lot, bit by bit,
:23:50. > :23:53.into a machine that takes all the sweat out of making soup.
:23:54. > :23:57.Until I came to Marseille, I didn't know these things existed!
:23:58. > :24:01.We spend hours and hours doing our fish soup with sieves
:24:02. > :24:09.The great thing about this series is that I pick up
:24:10. > :24:17.'So, to phase two of the operation,- now that the soup's made.
:24:18. > :24:23.'and another generous blat of tomato puree.
:24:24. > :24:26.'And some good Provencal pastis, which smells just like fennel.
:24:27. > :24:29.'He lets that flame for a second or two.
:24:30. > :24:33.'Then some little shore crabs, that- add a certain shellfish sweetness.
:24:34. > :24:37.'Next, a mixture of the soup and water,
:24:38. > :24:42.'And now Simon and I are going learn something new.
:24:43. > :24:46.'This is powder from roasted lobster shells.
:24:47. > :24:49.'In all the years we've been cooking, that's a new one!'
:24:50. > :24:55.It just smells... Intense lobster. That's a very good thing to know.
:24:56. > :24:58.C'est un bon secret, ca. A good secret, that.
:24:59. > :25:01.Because we're in Marseille with its strong Arab ties,
:25:02. > :25:05.some ras al-hanout, a combination of spices including rose petals.
:25:06. > :25:09.And as for the fish, conger eel, rascasse, or scorpion fish,
:25:10. > :25:15.There's always five types of fish in a good bouillabaisse,
:25:16. > :25:18.varying from restaurant to restaurant.
:25:19. > :25:21.He's putting the thicker fish in that take longer to cook.
:25:22. > :25:23.And then these, which will cook in seconds,
:25:24. > :25:27.so they're all exactly... Is it "a point"? A point.
:25:28. > :25:32.So they're all a point together. That means they're just perfect.
:25:33. > :25:36.With a combined cooking experience of nearly 50 years between us,
:25:37. > :25:52.'Here we are, sitting in a posh restaurant,
:25:53. > :25:54.'eating a dish with extremely humble origins.
:25:55. > :25:57.'The story goes that it was made by the local fishermen
:25:58. > :26:00.'out of the fish they weren't likely to sell.
:26:01. > :26:02.'They boiled their meagre catch in a cauldron on the beach
:26:03. > :26:06.'with a few staples they happened to have - vegetables and olive oil.
:26:07. > :26:10.'Now gourmets from all over the world come to Marseille
:26:11. > :26:16.'And, no doubt, the restaurateurs do very nicely, thank you.
:26:17. > :26:28.That was a lovely bouillabaisse and the restaurant was so nice.
:26:29. > :26:31.But that bouillabaisse was simple and how I dreamt it should be.
:26:32. > :26:33.Well, it's all over. Does that seem strange?
:26:34. > :26:36.Well, it does, really, because for the last 54 days
:26:37. > :26:38.I've been living and breathing and eating French food.
:26:39. > :26:41.And how would I sum it up? Well, do you know what I would say?
:26:42. > :26:44.You hear a lot of things back home about French food
:26:45. > :26:46.isn't the same as it was - the cooking's gone off,
:26:47. > :26:51.supermarkets and fast food outlets are changing everything.
:26:52. > :27:23.French food and French cooking is alive and extremely well.
:27:24. > :27:29.Thanks Rick, what a tough life he has! Simon will be popping up again
:27:30. > :27:32.a little later to cook his rhubarb crumble. Now for this week's
:27:33. > :27:36.masterclass I thought I'd show you how to perfect choux pastry, as I
:27:37. > :27:40.know Colm is a fan of eclairs. But instead of eclairs I want to show
:27:41. > :27:42.you how to use it to make one of the classic French patisseries, a
:27:43. > :28:00.Gateaux St Honoray. Choux, but there is first a
:28:01. > :28:11.combination of milk, water and butter. That is going in there.
:28:12. > :28:16.So... That is Indian! Oh, you guys invented the butter? ! Yes,
:28:17. > :28:27.everything comes from India. Now the key is the softened butter
:28:28. > :28:31.and the sugar. The butter must be dissolved otherwise it unplanses the
:28:32. > :28:37.recipe. So mix this together. Then throw in the flour. The flour is
:28:38. > :28:43.crucial for this. I use strong flour rather than plain flour. Supermarket
:28:44. > :28:49.own-brand flour is not as good when you make this. You have to invest in
:28:50. > :28:56.good-quality flour and strong flour. When you mix this together, this is
:28:57. > :29:02.probably why your mum's recipe was good as Irish flour is strong. It
:29:03. > :29:05.mixes together. Keep mixing it. Most people at this point don't mix it
:29:06. > :29:10.enough. Do you make the dough over the heat?
:29:11. > :29:14.Yes, over the heat. You are taught to listen to it popping.
:29:15. > :29:20.Can you hear that at home? It should start to pop, but the key is to keep
:29:21. > :29:26.it on the heat. It keeps popping. It keeps popping. Keep cooking it. Cook
:29:27. > :29:32.for a good two minutes over the high heat. Take it off too soon, it
:29:33. > :29:37.becomes wet, the choux pastry, it does not rise.
:29:38. > :29:42.So this is probably enough. Take it off the heat. Allow it to cool down,
:29:43. > :29:47.then, whether it is cooled, turn your attention to the machine, then
:29:48. > :29:52.throw in the eggs. So one egg at a time. This is when the mixture is
:29:53. > :29:58.cold. I use a beater, rather than a whisk. Then throw in the
:29:59. > :30:06.medium-sized eggs. Rather than all at once. It will go lumpy. Allow
:30:07. > :30:13.that mixture to go cold otherwise you cook the eggs and the mixture
:30:14. > :30:17.becomes too liquid. At home, your mum made this by hand? She had the
:30:18. > :30:23.big bowl. It is hard work by hand.
:30:24. > :30:32.But mix this together and it forms the choux pastry. Air comes from the
:30:33. > :30:37.water and the milk that is in there. That then turns into steam, it
:30:38. > :30:43.causes it to rice. What I have done, you can pipe this out. I will do
:30:44. > :30:54.that. Then we can bake them and fill it with the cream. Then we turn it
:30:55. > :31:00.into a Gateau St Honore! Talking about your career, your father asked
:31:01. > :31:05.what is it you want to act pore? It is a little bit like the film.
:31:06. > :31:15.Yes, like the storiline. Yes, I play a character, Paul's dad.
:31:16. > :31:19.And James plays Paul Potts. It is very, it is a relationship that I
:31:20. > :31:24.understand. It is similar to me growing up in a working-class
:31:25. > :31:34.situation in Ireland, then deciding to be an actor. It is like, " You
:31:35. > :31:40.want to be a what?" " What is that?" So, I am playing this steelworker.
:31:41. > :31:47.The son comes along and says he wants to be an opera singer.
:31:48. > :31:54.And the storiline, did it draw you to the script? When I read the
:31:55. > :32:03.script I was surprised how well written it was and rounded all of
:32:04. > :32:10.the characters were. With a true story... It can be based on it? That
:32:11. > :32:14.is what they have done here. They have very much based it on the
:32:15. > :32:20.story. It was funny, emotional. Reading it, as an actor when you
:32:21. > :32:25.read the script you look at it like the first audience member, you read
:32:26. > :32:30.it from that spiff. It was very, very funny.
:32:31. > :32:36.And you have a great cast in there as well. Julie Walters and James
:32:37. > :32:45.corden. And throughout your career you have worked with amazing actors.
:32:46. > :32:53.Daniel Day Lewis, Nicholas Cage. Do you think, how did this happen?
:32:54. > :32:59.Well, while doing the most regular job that I have had, seven years on
:33:00. > :33:04.Star Trek, I used to have that sometimes in the morning. Driving
:33:05. > :33:09.over on a lovely morning at 7.00am. The sun, with the blue sky. The sun
:33:10. > :33:13.was up. It was nice. It hits you then, that this is a
:33:14. > :33:19.decent kind of a lifestyle. And you have done so many different
:33:20. > :33:26.things from television to theatre. Mainly films. What has been the
:33:27. > :33:30.favourite? Often, looking back at your career, reading the history,
:33:31. > :33:39.there are turning points. You spent a lot of time in L A but it was
:33:40. > :33:44.around the time of The commitments, that brought you back to the Irish
:33:45. > :33:53.roots? I had been in America for ten years. I did a film with Al-East
:33:54. > :34:00.Anglian Parker. I did a film called Come See The Par dice. Alan said he
:34:01. > :34:07.had a book he would try to do in Ireland. You say, yes but within six
:34:08. > :34:13.months he had The Commitments ready to go. He brought me back from
:34:14. > :34:18.America to do it. It reconnected me in Europe and Ireland.
:34:19. > :34:30.Had you done singing before that? The only singing I do in that film
:34:31. > :34:43.is with the soft fizzy bottle. In the credits, they have Fools Rush
:34:44. > :34:49.In. It is ally ed by Elvis Presley, but I was literally singing over the
:34:50. > :34:54.sauce bottle. I play the dad. I don't get to do much singing, but it
:34:55. > :35:00.is funny, you say about the people that I worked with. The one person
:35:01. > :35:06.that really impressed me was not an actor but a director. There was a
:35:07. > :35:11.film called The Dead. It was John Houston. He was the one person I
:35:12. > :35:20.remember who was very impressive to be around. A legendary man.
:35:21. > :35:26.You have worked with so many, Daniel day lieuy, all manner of people.
:35:27. > :35:42.What is your proudest moment in film? Proudest? Well, I suppose in
:35:43. > :35:54.terms of as an actor, the three films that James mentioned, The
:35:55. > :36:03.Commitments, The Van, to get to star in different films with different
:36:04. > :36:08.sides to them. That is always great. And the film is out? It is out in
:36:09. > :36:12.October later. You will laugh and cry.
:36:13. > :36:16.And something that the Brits will love.
:36:17. > :36:23.You are risen to a great height. Well, there you go. This is Saturday
:36:24. > :36:28.Kitchen. It is not Bake Off! But here is a Gateau St Honore. I have
:36:29. > :36:35.no idea how to eat it. Traditionally, this would abpuff
:36:36. > :36:38.pastry base, but each one is dipped in caramel with a little bit of
:36:39. > :36:46.cream to go with it. Wow! These remind me of the
:36:47. > :36:52.religious choux pastry but it is round with this on top.
:36:53. > :36:59.Well, that is the one, but don't eat the flowers! If there's a skill,
:37:00. > :37:03.dish or technique you'd like me to demonstrate then drop us a line and
:37:04. > :37:05.we'll try and cover it over the coming shows. All the contact
:37:06. > :37:10.details are on the website: bbc.co.uk/saturdaykitchen. Right,
:37:11. > :37:28.it's time for the Central heat of the Great British Menu. And there
:37:29. > :37:40.could be the food heaven and food hell. Quiche or pastry. Old English
:37:41. > :37:48.dessert, made with a pack of butter, flour and some lemon steamed. Some
:37:49. > :37:52.of our viewers get to see what we decide but you have to wait for the
:37:53. > :37:56.end. Right it is time for the Great
:37:57. > :37:59.British Menu. Daniel Clifford takes on Richard
:38:00. > :38:00.Bainbridge today and from the outset there's some very inventive cooking!
:38:01. > :38:35.Let's see what happened. Returning champion Daniel Clifford
:38:36. > :38:38.has headed the scoreboard all week, with creative,
:38:39. > :38:57.highly complex cooking. Daniel's cooking his starter
:38:58. > :38:58.and plans to impress the judges with inventive, accomplished
:38:59. > :39:03.cookery and witty presentation. He has a lot to do, starting with
:39:04. > :39:04.deep frying his batter scraps. Then the cod and parsley filling
:39:05. > :39:06.for his potato cannelloni chips, which are also deep fried
:39:07. > :39:07.to cook the fish. Next he adds the pea puree
:39:08. > :39:08.to his plate and a pickled quail's egg
:39:09. > :39:10.with ketchup sprinkle. His 'Trip To The Chippy'
:39:11. > :39:12.comes served in a takeaway bag. This is fish that's made
:39:13. > :39:25.to look like a chip. This thing that looks like salt,
:39:26. > :39:29.is actually the vinegar. Dried up. This looks like the vinegar
:39:30. > :39:33.and is actually the salt. This is the ketchup, we were told
:39:34. > :39:40.that, that's very useful. The fish and chips are too salty
:39:41. > :39:42.but I really like the peas. I quite like the potato roll,
:39:43. > :39:45.I think, that's a good idea. I don't think it's got any
:39:46. > :39:46.comedy about it, by the way. of everything we like about fish
:39:47. > :39:53.and chips. He's turned them inside out and
:39:54. > :39:57.upside down and re-invented them. It is fun, I would love to have
:39:58. > :40:00.a sprinklable vinegar Try and say that quickly,
:40:01. > :40:04.repeatedly. Sprinklable vinegar.
:40:05. > :40:07.THEY LAUGH Challenger Richard's next
:40:08. > :40:14.to face the judges and, like Daniel, he's turning
:40:15. > :40:16.things on their head and hoping to hit the comedy brief
:40:17. > :40:19.by serving a savoury banana split, combining usual ingredients,
:40:20. > :40:22.using smoked duck, Richard begins by pan frying
:40:23. > :40:30.his plantain. Next he plates up smoked duck
:40:31. > :40:32.breast and what looks like a cherry but is in fact duck liver and pork,-
:40:33. > :40:36.covered in a cherry glaze. Just trying to hold my nerve
:40:37. > :40:40.is where I lost it last time. Finally, he pipes the duck liver
:40:41. > :40:50.mousse to complete his banana split. I was looking forward to this.
:40:51. > :40:53.It does bring a smile to my face. Those little cubes of breast.
:40:54. > :41:01.What's this cherry? It's duck and cherry
:41:02. > :41:03.with a bit of plantain to give it the banana split
:41:04. > :41:05.reference. I think he really missed
:41:06. > :41:07.a trick there. Actually, if that had been
:41:08. > :41:09.bright red, it would have been
:41:10. > :41:15.a brilliant red nose. Oh, it's liver, isn't it?
:41:16. > :41:20.It's a parfait. I find it deeply unfunny.
:41:21. > :41:23.That's what I meant. Full marks for the effort,
:41:24. > :41:26.but it looks horrible and I didn't
:41:27. > :41:28.really like the taste of it. Rarely, in the history
:41:29. > :41:30.of human gastronomy has so much effort gone
:41:31. > :41:32.to so little effect. Never in the field of human
:41:33. > :41:34.cornflakes... with his 'Today's Catch' fish
:41:35. > :41:49.course, a complex dish of turbot caught in playful
:41:50. > :41:52.potato nets, presented with props and served
:41:53. > :42:10.by waiters dressed as fishermen. Then he plates up his cauliflower
:42:11. > :42:12.and caviar puree, turbot, his potato nets and forage
:42:13. > :42:14.sea herbs and whitebait. It just reminded me of something
:42:15. > :42:30.you might see in a hospital. So, what's the fish?
:42:31. > :42:44.I think it's the turbot. It almost does taste like you're
:42:45. > :42:49.licking the seabed in a good way. But could one criticise Daniel for
:42:50. > :42:55.serving us up fish and chips twice? Do know, this potato is absolutely
:42:56. > :43:01.delicious. Really delicious. Do you get turbot like that in
:43:02. > :43:09.Kent? This is probably one of the best
:43:10. > :43:10.fish I've ever had. I think the whole thing
:43:11. > :43:12.is fantastic, in every way. It made me smile when it turned up
:43:13. > :43:13.and then, to be surprised For his fish course, Richard's
:43:14. > :43:24.hoping his fun title, 'Tongue In Cheek' and the witty
:43:25. > :43:27.presentation of serving up He starts plating up with caviar
:43:28. > :43:36.and lemon puree That piece of beetroot
:43:37. > :43:40.has got a lot bigger, Chef. Next, Richard adds deep-fried
:43:41. > :43:43.cod tongues, slices of cod tongue in cheek
:43:44. > :43:45.ballotine It's harder than it looks.
:43:46. > :43:58.I'm still shaking now. Yeah, me too. I think it's an elegant dish
:43:59. > :44:05.and humorous. I love beetroot. T
:44:06. > :44:08.I'm glad to see. I would guess that these
:44:09. > :44:10.little white roulades So what tongues are they?
:44:11. > :44:17.Probably cod because cod's tongues
:44:18. > :44:20.and cod's cheeks are... Classic. I think they're wonderful
:44:21. > :44:24.and they're parts of a fish which are almost, invariably
:44:25. > :44:26.completely ignored. I think I'd give him extra marks,
:44:27. > :44:33.frankly, for using that. Do think that the beetroot
:44:34. > :45:33.is to strong? After making tomato stuffed red
:45:34. > :45:41.peppers, he prepares a winter rhubarb crumble with Jersey cream.
:45:42. > :45:44.Raison d'etre With Star Trek's Colm Meaney with us, it's more of a
:45:45. > :45:47.culinary EGG-sploration, in today's Saturday Kitchen omelette challenge.
:45:48. > :45:51.I wonder if Cyrus or Maria will be able to BOILED-ly go where they've
:45:52. > :45:55.never been before, into the top 10. Or will Gennaro Contaldo be able to
:45:56. > :46:06.KLINGON to that centre spot in our omelette pan. Raison d'etre seven
:46:07. > :46:11.years, that has been the best one yet You can find out later. And will
:46:12. > :46:14.Colm be facing food heaven, a wild mushroom quiche? Or his food hell -
:46:15. > :46:18.an old fashioned Sussex Pond pudding? You'll have to wait until
:46:19. > :46:21.the end of the show to find out which one he gets. Next up is a chef
:46:22. > :46:25.making her debut on Saturday Kitchen and she's here to introduce us to
:46:26. > :46:38.her wonderful world of Greek food, it's Maria Elia. So what are you
:46:39. > :46:45.making for us today? ! We are cooking slow braised belly of pork.
:46:46. > :46:50.No vine leaves? No, I know you don't like them. Now, pork belly became
:46:51. > :46:58.fashionable about ten years ago. What part is it? It is the front.
:46:59. > :47:02.It is the belly. I am taking the skin off. If we leave it on, it is
:47:03. > :47:07.tough. Normally, the skin is crackling. This is like a bet of
:47:08. > :47:16.fish, really. Lay it on the board, make a nick and just... Since when
:47:17. > :47:21.did the Greeks worry about anything tough!tough! #1k4r57 That is why we
:47:22. > :47:29.are slow-braising. Cow told me earlier that Greek and Indian food
:47:30. > :47:34.is similar. Is it. They have more greens than we do.
:47:35. > :47:39.Greeks love wild genes. They forage a lot for them. They love their
:47:40. > :47:43.goat. Loads of goat.
:47:44. > :47:50.Enough with the goat and the intestines! . So, this is a recipe
:47:51. > :47:55.from the new book Smashing Plates. Tell me about this. Why do the
:47:56. > :48:00.Greeks smash plates? For the weddings. It is like the Jewish,
:48:01. > :48:06.they like to stamp on the glasses. It is the practise for the woman to
:48:07. > :48:14.have for the future! Isn't it? ! The exactly! Just to keep everybody in
:48:15. > :48:21.line! Any complaints from ladies out there, just direct them to Cyrus
:48:22. > :48:34.Todiwala! Fix that! I am going to brown the pork belly for the colour!
:48:35. > :48:45.This all came about because I am half Greek and, half Greek and half
:48:46. > :48:50.English. Ate loads of food as a kid that was Greek. I was playing around
:48:51. > :48:54.with the ingredients. And I was thinking that food is really
:48:55. > :48:59.emotive. So, tell me about the Greek cooking?
:49:00. > :49:03.The last time I had a Greek male it was not great.
:49:04. > :49:08.Well, that is the thing. It has a bad reputation. I am on a mission to
:49:09. > :49:12.change that. I would not call myself a Greek expert, but what I do know
:49:13. > :49:21.is that the Greek ingredients are great. People don't give them the
:49:22. > :49:25.respect they need to have. These rees piece are using Greek
:49:26. > :49:32.ingredients but in my own way. It could have been down to the fact
:49:33. > :49:37.I did not foe I was ordering certain things on the menu.
:49:38. > :49:44.There was a lot of mint stuff that looked like it had been cooked 16
:49:45. > :49:50.hours in tin foil. When they deliver #d it, they were like that... I
:49:51. > :49:54.thought, what is wrong with it? But then we had a fantastic dish with
:49:55. > :50:01.fish, it was amazing. You see? ! With the dish I am
:50:02. > :50:06.serving polenta. In the milk I have some garlic and
:50:07. > :50:11.bay leaf. That give it is a little more flavour. I will add a little
:50:12. > :50:20.bit of butter to the polenta and at the end, a bit I -- bit of feta
:50:21. > :50:30.cheese. Polenta is not Greek, if you don't like polenta, you can add
:50:31. > :50:41.black eyed peas and or macaroni, but I think that polenta is underrated.
:50:42. > :50:44.Now, to the on ions, serious amount of wine.
:50:45. > :50:47.Serious sclal We are making this quickly. Now that the pork is
:50:48. > :50:52.browned. Is this a traditional dish? It is a
:50:53. > :50:58.little, but they would not normally put in the broccoli. They love the
:50:59. > :51:01.greens, the greens grow between the oil I have groves and I took that
:51:02. > :51:05.element. The Greeks and the olive oil is
:51:06. > :51:12.spectacular. It is one of the best olive oils in
:51:13. > :51:18.the world, I think. That is not just because I am half Greek. Now I am
:51:19. > :51:22.adding anchovies. That adds the salty element.
:51:23. > :51:31.These are strong flavours in here. Normally you put this with lamb, not
:51:32. > :51:35.pork, but there are anchovies, fennel, olives. There are big hearty
:51:36. > :51:41.flavours. If you are going to eat, you may as
:51:42. > :51:49.well get on with it. It is like you and your butter. So, put the lid on.
:51:50. > :51:56.Put it in the oven for about an hour. Now here it is cooked down
:51:57. > :52:01.lovely. Now we add the broccoli. You are putting the greens in after? We
:52:02. > :52:11.change the colour to black, so that we don't see them! It dos look
:52:12. > :52:18.really green. I have kale here but you can use
:52:19. > :52:24.Chard, rocket, anything in season. What type of olives are here? These
:52:25. > :52:29.are call Mattie green. Any olive. I am not too precious about what olive
:52:30. > :52:35.you use. So maybe I can change your mind
:52:36. > :52:38.about Greek cuisine when you try this.
:52:39. > :52:44.Well, I think it is looking good so far. With the addition of pork belly
:52:45. > :52:50.and the seven litres of white wine. A bit of oozow in there. And a
:52:51. > :52:55.little chicken stock in with the wait wine. Now the wine is reduced,
:52:56. > :53:01.add the chicken stock. OK. So then with the olives. I know
:53:02. > :53:09.that this looks a bit like a salad. OK? It does at the moment, but we
:53:10. > :53:15.put the lid on. After another half an hour, you let it wilt down. We
:53:16. > :53:17.are not holding back on the washing up.
:53:18. > :53:23.That is a lot of pots. Normally you make it in one pot.
:53:24. > :53:35.That lady has only eight minutes to cook. Is the white wine, is that
:53:36. > :53:41.retsina. I love Greek food but the retsina. There is a Greek restaurant
:53:42. > :53:47.that I go to, they cut it with mint, but even they admit that retsi in a
:53:48. > :53:53.is undrinkable. It sounds like the eye! Now Greek
:53:54. > :54:19.wines have come a long way. So, the non-retsina is good? Yes.
:54:20. > :54:29.After the beach, you have a retsina and after three drinks of that, the
:54:30. > :54:35.food tastes great! Now, I am whisking this like mad, the
:54:36. > :54:41.pollenta. Sglo -- no, what is next? Add the
:54:42. > :54:46.salt and the feta. And lots of pepper. I love the
:54:47. > :54:51.pepper. Here are all of the greens that are cooked down. To that, it is
:54:52. > :54:58.not the best of colours. It has been cooked for half an hour, now add the
:54:59. > :55:06.parsley and freshen it up up with the lemon.
:55:07. > :55:15.See, Greeks put lemon on everything. Save the res for the suet pudding!
:55:16. > :55:19.He love it is! I can't wait! It is a bit different to this! Right, cheese
:55:20. > :55:24.on the top. Yep.
:55:25. > :55:30.Then the pork. . So there is a little bit of sour,
:55:31. > :55:35.salty from the olives and the capers and the anchovies.
:55:36. > :55:46.I do want to like it but I choose the wrong dishes. It is difficult
:55:47. > :55:49.when you don't know the cuisine. You chose something you don't know
:55:50. > :55:56.about, it can be wrong. So, what is that again? That is slow
:55:57. > :55:59.cooked belly of pork, with wilted greens and poll epta and feta
:56:00. > :56:06.cheese. Now, we get to dive into this.
:56:07. > :56:09.. Porks belly Four Seasons! Seriously hot. Straight from the
:56:10. > :56:16.pan. Now, this has taken three hours.
:56:17. > :56:20.Probably two-and-a-half hours. I know you saw three pots but it is
:56:21. > :56:25.cooked in one. There is a bit of sharpness here.
:56:26. > :56:30.With the capers and the lemon, you are taking it to a different level.
:56:31. > :56:41.The anchovies add the salt. If you don't like the polenta, you can use
:56:42. > :56:43.macaroni. With the polenta it is very good.
:56:44. > :56:51.That is from somebody who hates greens! We need wine to go with
:56:52. > :56:57.this. We have sent Tim Atkins to Bognor Regis. What has he chosen to
:56:58. > :57:11.go with Maria''s marvellous pork belly? -- Maria's marvellous pork
:57:12. > :57:16.belly? Maria, because of the green flavours in the dish and the lovely
:57:17. > :57:21.white wine reduction, I am going for a white wine. I am after something
:57:22. > :57:31.crisps and unoaked. You could choose this Portuguese
:57:32. > :57:36.wine, the Vinho Verde, but I am heading south of the equator. To the
:57:37. > :57:41.Atlantic coast. I have this Taste the Difference Casablanca Sauvignon
:57:42. > :57:47.Blanc. Casablanca is a cool-climate region.
:57:48. > :57:54.It specialises in Chardonnay and Sauvignon blank.
:57:55. > :57:59.Hirally, a lot of Chilean Sauvignon was made from an inferior variety
:58:00. > :58:06.but since the wine makers have started to plant the real McCoy, the
:58:07. > :58:12.wine has gotten better and better. On the nose tlts there is
:58:13. > :58:19.grapefruit, elderflower, gooseberry and a waft of sea breeze. On the
:58:20. > :58:25.pallet... The herbal notes pick up on the broccoli, the fennel, the
:58:26. > :58:29.leeks and the lovely green leaves. The acidity working well with the
:58:30. > :58:36.capers and the lemon juice and the olives and while the wine has the
:58:37. > :58:42.weight to work with the sturdy pork belly, Maria, this is the perfect
:58:43. > :58:50.partner for your pork belly. What do you think to that. The guys
:58:51. > :58:57.are diving in here? I think it is a great combination? I think it is
:58:58. > :59:00.lovely. A light wine. A perfect blend.
:59:01. > :59:09.And I am trying different food. That is nice. I like that one. Now, this
:59:10. > :59:12.is half British. Right, let's get back to the Great
:59:13. > :59:16.British Menu where it's time for Daniel and Richard to serve up their
:59:17. > :59:19.main courses. Look out for an explosive dessert but can Daniel do
:59:20. > :59:43.the double and get through again. Let's find out!
:59:44. > :59:49.Richard's up first with his wittily named
:59:50. > :59:50.Which Came First The Chicken Or The Egg? dish,
:59:51. > :00:28.How much time have you spent on that dish? I don't know.
:00:29. > :00:30.I have red balloons floating around- in my head after that.
:00:31. > :00:34.I just question whether it's the last word in modern gastronomy.
:00:35. > :00:39.Often in these competitions you see- food which is challenging,
:00:40. > :00:43.but this, you just feel happy that you're eating it.
:00:44. > :00:55.All I can say is when it came through the door, I laughed.
:00:56. > :01:02.Daniel's cooking ox tongue and cheek for his main -
:01:03. > :01:14.then plates up horseradish and potato puree and onion rings,
:01:15. > :01:22.His reduced red wine and port sauce- is served in comedy jugs,
:01:23. > :01:26.and, finally, it's his fun bull's head mushroom tart.
:01:27. > :01:46.It is. It's a cheeky little number.
:01:47. > :01:53.And I really like that. Look. My jug has udders.
:01:54. > :01:55.Ooh, that is a beautiful piece of cheek!
:01:56. > :01:58.It's clearly been braised long and slow.
:01:59. > :02:01.This is what I would call a bit of chic cheek.
:02:02. > :02:04.I think the cheek is very nice. Not the best cheek I've ever had.
:02:05. > :02:07.I think the mash is nice. It's not the best mash I've had.
:02:08. > :02:16.It's not funny. No. All he's done is add a jug.
:02:17. > :02:18.All of us would be happy to eat this for Sunday lunch.
:02:19. > :02:21.But not...as a Comic Relief banquet.
:02:22. > :02:32.uses ingredients from Fair Trade companies supported by Comic Relief.
:02:33. > :02:36.With several coffee elements and a chocolate and orange mousse,
:02:37. > :02:41.if he's to make it through to finals week for the first time.
:02:42. > :02:47.adds blood orange segments and orange liqueur.
:02:48. > :02:56.Chocolate mousse is next and finally the creme fraiche sorbet -
:02:57. > :02:58.which proved problematic yesterday -
:02:59. > :03:01.all topped off with pulled pink sugar.
:03:02. > :03:23.It tastes good. Why's it called Time To Reflect?
:03:24. > :03:36.It's a weird little thing, isn't it?
:03:37. > :03:38.There are an amazing variety of flavours and textures, but...
:03:39. > :03:44.and some of them are absolutely delicious.
:03:45. > :04:19.There is actually a serious attempt- here to link charity to gastronomy.
:04:20. > :05:14.with a witty name, Going Out With A Bang,
:05:15. > :05:20.I am going to hazard a guess I have to burst the balloon. It is the
:05:21. > :05:24.inner child in my. It is over.
:05:25. > :05:33.This is an essence coming from the dish and from the sky. It is
:05:34. > :05:43.pineapple? It is fun. Alcoholic cocktail. It is a pina colada --
:05:44. > :05:45.pina colada! There is a lot of stuff on the plate.
:05:46. > :05:51.I think that the context is fantastic. It is a deconstructed
:05:52. > :05:56.cakement Deconstructed should be going the way of smearage, never to
:05:57. > :06:05.be seen again. I am really enjoying it! I have one thing to say to you
:06:06. > :06:11.Oliver... ! Cooking complete. All of the chefs now will have to wait
:06:12. > :06:15.while the judges consider their final scores.
:06:16. > :06:27.Good luck to you. Let's do this, shall we? Welcome, chefs. I have a
:06:28. > :06:33.question for you, are you still friends? Yes, we have had a great
:06:34. > :06:36.week. It is tough, but we are still smiling.
:06:37. > :06:40.I'm sure you want to know who the winner is. Yes.
:06:41. > :06:51.So, the chef going forward to the finals is... Daniel. Well done.
:06:52. > :06:55.Sorry, boss. Well done. Well done Daniel. Next week it's the
:06:56. > :06:59.turn of the chefs from Wales. Right, it's time to answer a few of your
:07:00. > :07:01.foodie questions. Each caller will also help us decide what Colm will
:07:02. > :07:17.be eating at the end of the show. So, the first caller is mar . What
:07:18. > :07:28.is your question for us? I would like to know how to cook cleftiko!
:07:29. > :07:34.Cyrus? ! I would suggest you take a lamb shank, rub it with cinnamon,
:07:35. > :07:40.cumin. Bay leaf, red wine. Put it on a bed of onions. Cover it with
:07:41. > :07:44.garlic. Put it in the oef and leave it for six hours.
:07:45. > :07:49.Then we will be around for dinner. What dish would you like to see at
:07:50. > :07:53.the end of the show? Food heaven, please.
:07:54. > :08:00.And Ian from Tenby in Pembrokeshire? Is that right? That is right.
:08:01. > :08:07.What would you like to ask us? I was wondering if Cyrus can tell me what
:08:08. > :08:13.to do with a pound of okra? Fantastic stuff. Slice them across.
:08:14. > :08:19.Toast them first and deep-fry them. Take them off once and fry them
:08:20. > :08:24.again. Drain them well, sprinkle them with salt and chilli powder and
:08:25. > :08:31.a touch of lime. Enjoy eating them. They are fantastic. They make a
:08:32. > :08:36.lovely garnish and a good salad. So, just toss them first in
:08:37. > :08:41.cornflour? Yes. What dish would you like to see,
:08:42. > :08:47.food heaven or food hell? I think for me it is food heaven.
:08:48. > :08:52.And we have Joe from the Dordogne in France, what question do you have
:08:53. > :09:03.for us? We have had a fantastic crop of chestnuts. I would like to know
:09:04. > :09:08.how to make marronglace. I have never made it myself, but I
:09:09. > :09:16.think you peel the chestnuts, and then poach them with the armagnac.
:09:17. > :09:20.Then you dry them. And the stock syrup has the coating that you get
:09:21. > :09:28.with the chestnuts. I am sure it is that way. Maybe we could get other
:09:29. > :09:35.ways of doing this, but gently poach them in the syrup, flavoured with
:09:36. > :09:40.the armagnac, then take them out and leave them to cool. Best of luck
:09:41. > :09:48.with them. What dish would you like to see, food heaven or food hell? It
:09:49. > :09:53.must be food heaven! Wow! Right, Gennaro Contaldo is still in the
:09:54. > :09:58.centre of our board. I am pretty sure that these lot will not be as
:09:59. > :10:05.quick. Maria, who would you like to beat? To the top! To the top! Right,
:10:06. > :10:12.the usual rules apply, a three-egg omelette cooked as fast as you can,
:10:13. > :10:18.three, two, one, go! Does the quality of the omelette matter?
:10:19. > :10:37.Well, a little... I see smoke. Cyrus is on fire here! Come on! Mine is a
:10:38. > :10:44.mess! That is really nerve-wracking. You have been practising, woman!
:10:45. > :10:54.That is good. She wanted to beat me. You came back strongly, Cyrus! He
:10:55. > :11:02.was slow at the blocks! I think you were overconfident! I did did not
:11:03. > :11:10.crack my egg! A little bit of a gooey touch to it! You have been
:11:11. > :11:15.practising this! I have an electric hob, but in my head, I have.
:11:16. > :11:19.Maria it is an omelette. You did it. You wanted to go in the centre of
:11:20. > :11:27.the pan? Yes. You are. Not fully but on the outer
:11:28. > :11:38.edge with 20.32 seconds. That puts you there... Where did you get that
:11:39. > :11:45.hair-do from? That comes from Africa! Cyrus? Are you on the board?
:11:46. > :12:04.I don't think so. You are not quicker. You are in the
:12:05. > :12:14.bin. This is for you, Colm, ared? Star Trek soundtrack! So, will Colm
:12:15. > :12:20.get his idea of food heaven? Or will it be food hell. Well before that,
:12:21. > :12:26.Simon Hopkinson is going to make some rhubarb crumble but first he
:12:27. > :12:47.has gone all Mediterranean on us. Enjoy this one.
:12:48. > :12:49.Peppers. This dish has been with me for a very long time.
:12:50. > :12:51.It is very simple. It relies on very good olive oil.
:12:52. > :12:53.Everybody loves it. It is fantastically tasty.
:12:54. > :12:59.Now, I'll leave the stalks on for this.
:13:00. > :13:07.Cut through the, um, just under the stalk,
:13:08. > :13:13.through the tough bit and remove the membranes and seeds.
:13:14. > :13:47.It's worth making the effort to peel the tomatoes,
:13:48. > :13:56.Now, the tomatoes, the peppers, the garlic. Now a little salt and the
:13:57. > :14:00.tomatoes in. Squash them into the bottom. They will be squashed when
:14:01. > :14:08.they are cooked. More pepper.
:14:09. > :14:20.And a little crunch of salt on the top. And the lovely olive oil.
:14:21. > :14:25.Let it go right inside. Gorgeous oil. Be generous.
:14:26. > :14:30.It looks pretty good uncooked, in fact.
:14:31. > :14:35.Everything in this recipe is affordable, but it is worth spending
:14:36. > :14:42.more on good quality olive oil to achieve rich and rewarding juices.
:14:43. > :14:51.My peppers have always loved their extra Virgin lotion! Don't they look
:14:52. > :14:57.fabulous. I can get quite raptourous about the dish. To make it really
:14:58. > :15:02.stand out, add a few anchovies. They work perfectly with the sweet
:15:03. > :15:09.peppers and tomatoes. The warmth of the peppers will let them melt and
:15:10. > :15:15.give their flavour to the pepper. If you like, finish off with aromatic
:15:16. > :15:31.basil leaves. Feeling a little decorative! Hmm, which one? I often
:15:32. > :15:40.forget to share while eating these, I tell you.
:15:41. > :15:43.A great taste. Sweet, salty, oily. One of the truly great vegetable
:15:44. > :15:51.dishes. These peppers make a lovely light
:15:52. > :15:55.lunch. On a lazy Sunday, when I may have
:15:56. > :16:00.friends coming for lunch, I love making a pudding I know will go down
:16:01. > :16:10.a treat and is quick and easy to make. Thick Guernsey cream,
:16:11. > :16:16.wonderful rhubarb, combined to make a crumble to be proud of.
:16:17. > :16:26.These are the sort of dishes that my mother would use, Pyrex. Now, cut
:16:27. > :16:31.the rub barb into short lengths. It is so easy to make a crumble. It is
:16:32. > :16:38.possible to make it in the food processor but the texture made by
:16:39. > :16:51.hand is far superior, always. Start by cutting the butter into chunks.
:16:52. > :16:58.Plain flour and golden caster sugar. I am not much one for adding chopped
:16:59. > :17:04.nuts, oats, my idea of perfect crumble, which does crumble and does
:17:05. > :17:08.get crunchy is butter, flour, sugar and a pinch of salt. End of story.
:17:09. > :17:13.What happens here when you are making the crumble is you can feel
:17:14. > :17:20.when it is right with your fingers. You don't want the mixture too fine.
:17:21. > :17:26.That is the death of the crumble. You want the little lumps of butter
:17:27. > :17:31.in the mixture. For the lightest crumble mixture you have to get air
:17:32. > :17:37.into it. Before adding the topping, sprinkle
:17:38. > :17:42.sugar over the rhubarb, or it will be too sour. To make the ultimate
:17:43. > :17:49.crumble, a few tips: A squeeze of lemon juice intensifies the rhubarb.
:17:50. > :17:55.Also a few extra lumps of butter to make it sumptuous and rich. This
:17:56. > :18:01.should be done in little, shall we call them heap lets? The last thing
:18:02. > :18:06.you want to do is Pat it down. As the rhubarb is cooking underneath
:18:07. > :18:13.and it bubbles up, the crumble topping sinks down. That is when you
:18:14. > :18:20.get the lovely balance between the two. -- between the two. Extra
:18:21. > :18:26.crunch. Bake it for 35 to 40 minutes until golden on top and bubbling
:18:27. > :18:32.underneath. Now, to the lovely cream.
:18:33. > :18:39.Golden top, gorgeous golden Guernsey cream. It is clever that cow from
:18:40. > :18:44.Guernsey to produce something so utterly gorgeous. For the beauty of
:18:45. > :18:52.the thing we are serving it in a beautiful glass bowl. It smells
:18:53. > :19:03.wonderful, by the way! That is just perfect! It really is a very nice
:19:04. > :19:15.crumble. Nice pink juices. My little helix has become soft sand dunes.
:19:16. > :19:22.The same cream spoon to eat with. Don't waste any of that! This is a
:19:23. > :19:28.very fine crumble. It's very British. And its very
:19:29. > :19:35.delicious. So, a classic pudding for a Sunday lunch.
:19:36. > :19:40.There is more from Simon on next week's show. It is that time of the
:19:41. > :19:46.show to find out if Colm is facing food heaven or food hell. Food
:19:47. > :19:49.heaven is the wonderful wild mushroom quiche with smoked salmon
:19:50. > :19:53.salad. And food hell is a pile of ingredients to be turned into a
:19:54. > :19:58.classic Sussex pond pudding. A steamed pudding.
:19:59. > :20:06.Pudding... What do you think you are going to get? It was 3-0 to those at
:20:07. > :20:12.home? It did not matter to these guys but they were kind to you. They
:20:13. > :20:15.wanted the quiche. Fantastic.
:20:16. > :20:22.That is great. So, if you can do the pastry for the
:20:23. > :20:27.quiche, Maria. Put the butter and the fat in there and make the pastry
:20:28. > :20:34.with this. Rub that together. If you can the filling please. There
:20:35. > :20:42.are eggs, milk and cream with a little bit of thymme and salt and
:20:43. > :20:51.pepper. I love you using the Thyme. Thyme is
:20:52. > :21:00.a herb that I love. Do you cook at home? I do. I love to cook.
:21:01. > :21:05.You must be one of the busiest actors, I have met? I do as much as
:21:06. > :21:09.I can. Not this morning! What do you mean, sir. I have been acting all
:21:10. > :21:24.morning, pretending that I love your food! Kerching! Good on you! That
:21:25. > :21:28.got you, Mr Cyrus Todiwala with the letters after your name! The
:21:29. > :21:35.versatility of the stuff you do. There is so much? As a character ar
:21:36. > :21:41.that is what you want. I remember years ago, a great character actor I
:21:42. > :21:45.worked with. Michael Goff. He is famous in this country and
:21:46. > :21:50.elsewhere, but he was a character actor. He did an interview to say
:21:51. > :21:54.you got to play the fun parts without the responsibility of being
:21:55. > :22:00.the lead. So nothing was riding on you. You never felt the pressure. So
:22:01. > :22:03.as a character actor you get lots of chances.
:22:04. > :22:10.And what has been the part that suited you the most? I amen joying
:22:11. > :22:18.what I am doing now. A series for A BC. It is about the building of the
:22:19. > :22:27.US rail roads. I play an historical character, Thomas Durant. He is a
:22:28. > :22:33.big blustery, over the top kind of Yankie you would not call him a
:22:34. > :22:40.gangster but if he were not in business, he could be robbing people
:22:41. > :22:47.some other way. Is this with an American accent? Yes, he is an old
:22:48. > :22:50.Yankie who speaks rather like John Houston. That lovely Yankie,
:22:51. > :22:55.well-spoken thing. You are able to play so many
:22:56. > :23:00.different characters. I find fascinating talking to an actor, the
:23:01. > :23:04.variety of stuff you do. But when you speak to them, theatre is the
:23:05. > :23:09.thing that they talk about, but for you it has been mainly about the
:23:10. > :23:15.film? I trained in the theatre. For the first ten or 12 years I did
:23:16. > :23:19.nothing but theatre. I did not move into film and television until Los
:23:20. > :23:24.Angeles. Even in New York. I moved in the early 80s. I was doing mostly
:23:25. > :23:31.theatre there. What about the film for Star Trek,
:23:32. > :23:36.the film call for it. Getting a gig like that? The odd thing about my
:23:37. > :23:41.part. It developed. It was not a character that was
:23:42. > :23:47.written and they went to find an actor for it. They liked me but did
:23:48. > :23:53.not know how to use me. The O'Brien character then emerged.
:23:54. > :23:59.He was a transporter. I remember the day in the script when he got a
:24:00. > :24:04.name. Up to then it was a transporter chief. Then it became
:24:05. > :24:09.transporter chief O'Brien. I thought, who is this character? I am
:24:10. > :24:17.the transporter chief! So, they gave him a name. It went on from there.
:24:18. > :24:22.There are three pilots in the stewow in I can't really fly. I will do the
:24:23. > :24:28.repairs for you. Well, now there are three pilots,
:24:29. > :24:33.Murray here has just passed his pilot's licence. He came in this
:24:34. > :24:39.morning, I asked him what type of licence, he said remote control
:24:40. > :24:44.helicopters. He is fully licensed to fly repoet control helicopters above
:24:45. > :24:50.Selfridges buzzing around the head. It is useful around the film work. I
:24:51. > :24:54.remember on Alan partridge. They were doing an airline shot the next
:24:55. > :24:58.day. I thought that the chopper would be up. The chopper was that
:24:59. > :25:05.size. Seriously... That is him.
:25:06. > :25:12.He had a cam rar with it. Perfect. That is Murray! Now, we have the
:25:13. > :25:17.little pastry case. Line it with cling film or tin foil
:25:18. > :25:25.or baking parchment. Do you do the trick of putting beans
:25:26. > :25:29.in there? Is use rice or flour is a good one.
:25:30. > :25:34.Now pour this mixture. In normally do this herer the oven. I know that
:25:35. > :25:46.Cyrus has a steady hand. Wow! Fresh thyme over the top.
:25:47. > :25:56.That is how we used to do the ship breaking up. That was the special
:25:57. > :26:14.effect. Warp 9. Oh, no! Coming through... Clear the way.
:26:15. > :26:21.Nothing spilled! So we have the little smoked salmon. The watercress
:26:22. > :26:26.and spring onions. I know that you like the hot smoked salmon. Now the
:26:27. > :26:29.film again? It is opening next Friday, the 25th. It is a wonderful
:26:30. > :26:33.film. An all-British cast? Yes,
:26:34. > :26:41.absolutely. It a film that would hake you laugh
:26:42. > :26:48.and cry, literally. I was so happy to see the actors in there.
:26:49. > :26:53.I did not know he actually met Pavarotti? It is amazing.
:26:54. > :27:00.The trials that he came up against. He still continues to do it? So many
:27:01. > :27:05.obstacles. It is a film you come out of with a smile on your face. You
:27:06. > :27:08.are uplifted. You come out feeling that life is good.
:27:09. > :27:21.Wow! Look at that. Is that OK? That looks beautiful.
:27:22. > :27:29.Now we have this quiche here. We have to serve it warm. Simon
:27:30. > :27:39.Hopkinson did a quiche Lorraine in the week. That is emental cheese on
:27:40. > :27:46.there. Don't give me anymore plates, we are
:27:47. > :27:53.not in Greece! That is how it should be served. Those people that are
:27:54. > :28:04.getting married. Rows of quiche Lorraine and volume vents! That is
:28:05. > :28:09.how you want it! -- vol-vents! You get to dive into that. Tell us what
:28:10. > :28:12.you think. After you.
:28:13. > :28:19.No, you first. Now to go with this, we have a Paul
:28:20. > :28:32.Mas Estate Marsanne. It is 2012, Majestic. It is priced at ?6. 99.
:28:33. > :28:39.It is all at ?6. 99. It makes a nice big cheap Greek wedding! And saving
:28:40. > :28:49.the washing up as you have smashed the plates. You will be loved by the
:28:50. > :28:53.Greeks and the women today, Cyrus! Well, that's all from us today on
:28:54. > :28:56.Saturday Kitchen Live. Thanks to Cyrus Todiwala, Maria Elia and Colm
:28:57. > :29:00.Meaney. Cheers to Tim Atkin for the wine choices. All of today's recipes
:29:01. > :29:01.are on the website. Go to: bbc.co.uk/saturdaykitchen. You can
:29:02. > :29:02.enjoy more great