19/10/2013 Saturday Kitchen

Good morning. There's a mouth-watering

menu of world class cooking coming right up! This is Saturday Kitchen

Live! Welcome to the show. With me today are two chefs who cook food

from two very different parts of the world. First, one half of the BBC's

Spice Men and the man behind thousands of curry lovers favourite

restaurant, Cafe Spice Namaste. It's Cyrus Todiwala. Next to him is a

woman making her first visit to Saturday Kitchen. She's using her

Greek Cypriot roots as the inspiration for her unique style of

Mediterranean food. It's Maria Elia. Good morning to you both. Cyrus,

what are you cooking for us? A great breakfast from Bombay. Lamb mince

with scrambled eggs in it. Where does this come from in India?

Bombay. My home town. That is the breakfast we have.

That's the one. So, follow that, then? I am cooking slow cooked pork

belly with wilted greens. This is quite unusual with the feta?

It is a little bit of the twist with the Greek.

And vine leaves? No, you hate them! So two very different but delicious

dishes to look forward to. And we've got our line-up of fantastic foodie

films from the BBC archive too. There's Great British Menu, Simon

Hopkinson and of course, Rick Stein. Now, our special guest today started

his career right here on the BBC but then took off aboard the Starship

Enterprise as Chief O'Brien in Star Trek: The Next Generation. He's

appeared in many movies including Die Hard 2, Under Siege, the

Commitments and Con Air. Welcome to Saturday Kitchen, Colm Meaney. Great

to have you on the show. I could list the films but we have a list,

this is like a book! You have done so much? It is because I am so old.

I've been around a long time. But you started with Z Cars? Yes. It

was through the great playwright John McGrath. He had written the

original Z Cars story. Was his originally. He did it with Jack

Gold. When it came to the final episode, after 12 years, he decided

to yous all of the old films in the last episode of Z Cars.

Fast forward to what you are doing now. Tell bus that? Yes, it is One

Chance. We have the premiere on Thursday evening. It is with James

corden and Julie Walters. It is bufl. It was the first time I had

seen the film. It is a great story. It makes you laugh, cry. Usually you

see a film long before the premiere, I had not seen this one. I saw it on

Thursday night, I am buzzed about it. It is a great film.

We are talking about that later. Now, of course, at the end of

today's programme I'll cook either food heaven or food hell for Colm.

It'll either be something based on your favourite ingredient - food

heaven, or your nightmare ingredient - food hell. It's up to our chefs

and a few of our viewers to decide which one you get. So, what

ingredient would your idea of food heaven be? I love mushrooms. This

time of the year is the time to eat them.

I'm flad you said that and not the truffle, you know the BBC budget! So

that is the food heaven, what about the dreaded food hell? I am not a

fan of stojy puddings and pastry made with oil and butter. The

difference between France and Spain, in France they make them with

butter, in Spain they make it with lard! So it's either mushrooms or a

big stodgy pud for Colm. For his food heaven I'm going to combine his

love of mushrooms with another of his favourite things, pastry and

make him a wild mushroom quiche! I'll fill a homemade shortcrust

pastry case with a classic quiche filling with loads of added wild

mushrooms, cheese and a little thyme. It's baked and served with a

smoked salmon salad on the side. Or Colm could be having his food hell

and for this I got a great old-fashioned British dessert in

mind, a Sussex pond pudding! I'll make a suet pastry and fill it with

basically a whole pack of butter, a bag of sugar and a couple of lemons!

It's slowly steamed then served with a ball of vanilla ice cream. They

don't make puddings like that anymore! Well, you'll have to wait

until the end of the show to find out which one he gets. I think you

made that up. Who every heard of a Sussex pond pudding? ! Really? If

you'd like the chance to ask a question on the show then call: A

few of you will be able to put a question to us, live, a little later

on. And if I do get to speak to you I'll also be asking if you want Colm

to face either food heaven or food hell. So start thinking. Hungry?

Yes! How do you fancy an Indian-style breakfast? Sounds good

to me. Right, let's cook and cooking first

this morning is the powerhouse behind the restaurant Cafe Spice

Namastay. It's Cyrus Todiwala. What is the are name of this dish? It is

confused lamb mince! The confusion is with the eggs. It is confused.

Does it have to be lamb? It can be beef, pork, chicken, turkey! That

depends on where you visit in India, where you live? What the religion

is, anything else? Yes but our religion does not follow our food.

We can eat anything. We eat. We don't like greens in my community.

Anything green on a plate. It looks like it is goat! So we ghetto

fended! What else would you have? Where is this from in India? Bombay.

What else would you have on the men few. Thank this can't be just one of

the things? They love their offa will in bomb basement

Liver? Oh, liver, kidney spleen. Testicles, uders, the lot. Yum!

Great! Any way you like it, James. And everything with a fried egg on

top. Have you ever had a deep fried egg.

I like the idea of the fried egg but I don't know about the spleen? I

think it could be lovely. . It is lovely.

While you do that, so, what spices do you have in there? We have tum

Rick powder, chilli powder, cumin and coriander. I am adding the

water. We allow the powders to swell up and all of the flavours start to

fuse and when they hit the hot pan, it absorbs the flavours better.

Is this a classic way of doing this is or is this your way of doing it?

It is classic. Mum would not do it but I do it.

Many people watching us, don't mow how to add poweders into hot food,

so they burn it and get a bad taste. So adding the water, it allows the

spices to expand and get the flavour. I would normally add it

dry. So, there with -- we go.

That is why he has letters after his name? You were on an M BE, what is

it now, O OBE? DL What is that? Deputy Luton Airport lieutenant. I

am a representative of Her Majesty. So you work for Her Majesty. I

report to the Lord Lieutenant. Wow! He looks after London or the

regions, whatever. Fantastic.

It sounds sexy! So, I have chopped the tomatoes in here. You have a

mixture of two spices in here? Sorry, two herbs? . I have coriander

and fresh mint. We have seen you on TV as one half

of the Spice Men. That what travelling around. Your are a big

fan of food in the UK? I am a big supporter.

What was it like for you? It was amazing. It was brilliant. If I get

a chance to proem oat all of my lovely producers across the country,

I am a happy man. We did a little bit of that. So just to let the

public know how great our country really is, what we produce in

Britain. The next time, Yorkshire! So, you put the spice in there.

Often with curries you colour the onions a lot but not one? You don't

have to but you can. Indians want to create more bulk. So they brown more

onions, you get another portion out of it! But that is the key to a lot

of cooking. Having a go at Indian cooking. As well as the spices it is

the on yons? Very important. If you don't cook them Westminster, you

repeat them. If the poweders don't cook well, they will repeat on you.

They could give you grief after brdz -- afterwards -- Now we add a little

bit of water to the pan it prevents it from creating lumps. So we want

to break up the mince fine. So, green chilli in there as well?

Oh, yes. You have written a book on Bombay,

is that where we should be going fob Indian cooking? Oh, yes. You could

not learn Indian food in a thousand and years it is impossible, but

Bombay is the melting pot. Wherever you go, there are about 50-odd

different types of food? So many different toorps? . You never learn

India. People like me, I am a little ahead but it would take me 1,000

years to scratch the surface, but come with me, James. We will have

the time of our lives. A Yorkshire man in India. Spleen on

toast. It is beautiful.

I prefer this, to be honest. With butter! This is proper. Look at

that. It should be spread on like cheese.

They offer you two butters in Bombay. Either pure or reeta butter,

it is margarine, only the wimps have that.

Our house is on the hill, so after you take a walk, you are well

digested. Now I add ketchup. Indians, when they eat an omelette,

if you don't give them ketchup with the omelette, they throw a fit. They

want ketchup. Ketchup on an omelette? They will

wait for the ketchup to come. They are very upset if you don't give

them the ketchup. Now, red onion? That is very

important. Red onion, mint, coriander and a little driz le lime.

That is the salad. In Britain, people are averse to having a bit of

raw onion. It does work with this. Asians love the raw onions. I think

that they are great. It disguises the flavour of the

spleen! It does! And now lots of lovely flavours here.

We are done, sir. A little bit of oil in here. Then

you are adding the eggs at the last minute? I am getting the eggs in. We

scramble them up nicely, we are almost done.

So, your book is on Bombay and the food from Bombay? My mum's cooking.

As well as everybody else's! You start eating food at home. That the

family gets used to. Eggs in? Yes, sir.

That that is kheema ghotala. Now this is combined together? It

depends on who you are. I like it soft. Many like it lumpy.

We like it soft over here. Soft over there? I like the bread

rolls, these are the way forward. That's it. Indians are big on bun.

Afternoon tea is a well-buttered bun, dumped in tea.

That is Indian style. Mine would abbacon sandwich. I like a proper

white bun. Absolutely and soft and floury.

We will not give it all to them. We keep some for ourselves.

Perfect. Perfect. What we have here is kheema

ghotala with Yorkshire buttered bun! That's what you have got! With that

amount of butter, you don't have to butter the top bit. Dive into this.

I don't know if you have had this for breakfast. The smell is amazing.

That is a lot of butter! What is the key, make a sandwich? Yes, make a

big bun. It is kheema ghotala. Have the bun that has crust on the to

top. Testimony is soft inside. Crack it and fill it with the mince and

slobber it. It is beautiful. We grew up on that. In school that was the

break time snack. You always have it hot? Yes. They

don't like anything cold. Hot and hot with chilli.

And done with lamb and beef? Yes but not so much pork there.

Really great. A great breakfast. And then the salad after? You put it on

the bun and eat it. That is great! Delicious.

We need to get some wine to go with this. We have sent Tim Atkins to

Sussex today. What has he showsen to go with

Cyrus' lamb? I am heading to the store from Sussex today! Cyrus, the

curried lamb has a wonderful choirment of flavours. I am after a

red wine with departmenth, fruit and concentration but not so much

tannin, so it does not clash with the spice and the heat of the garam

Marsala and the chilli. I thought of granache, but we could go with

something like that example from the south of France. The PayDoc region,

but I would like a little of a trade-up. So let's hear it for the

2011, Ogier Heritage Cotes du Rhone. This wine is known in Australia as a

GSN. That is a blend of three different grape varieties.

Full-body. Softly fruited. Spicy SirA and slightly earthy. -- Syrah.

Most of the red wines are made from the three red grapes. On the nose

this is ripe and perfumed. You can almost smell the sunshine in the

glass. Along with the hints of provenceal herbs and the pallet. It

has the sweetness and the softness to cope with the challenge of the

chilli but the structure and the power to work with the lamb. The

wild herbal notes work with the coriander, and the tannins are

softed by the butter and the eggs. Cyrus Todiwala, you rock! What do

you think to that? It is fantastic. It is. And ?7. 99. It is a steal! I

don't know about breakfast? If you are a parsee, you drink 24 hours a

day, you eat red meat 24 hours a day and you live until you are 125.

You said you have to slobber. So I have slobbered! Dripping butter all

over! Welcome to India, sir! Thank you very much. What do you reckon?

It is perfect and light with the eggs! Now, coming up, Maria has

something Greek to show us, tell us what is it is again? It is slow

cooked belly of pork. And if you would like to call us,

call this number: Now the final French postcard from Rick Stein. His

last stop is in a port town of Marseille. Have you been there? I

would love to. Now, that is an amazing place, and

this is a fantastic dish. It is bouillabaisse. Have a look.

Well, we made it to the Mediterranean at Port-Saint-Louis.

I'm not sure of the reason why we couldn't get to Marseille by barge.

It was something to do with special licences or insurance,

or maybe we just ran out of time and luck.

So I went to my final destination, the old port of Marseille, by car.

Having come so far by barge, it was a let-down.

But seeing the fish here is a cheerful sight

you don't have to get here at sun-up to get the best fish.

The little boats come in all morning.

I was to meet chef Guillaume Sourrieu,

who's a real master at making the dish

Marseille is most famous for - bouillabaisse.

My bouillabaisse is, er... made with good fish.

Back at the restaurant, he fries some leeks

in olive oil with a little salt and pepper.

Now fresh tomatoes. In Provence, they don't come any better.

that were swimming around the Chateau d'If a few hours ago

This would make a lovely still life!

Maybe that's where the expression "a pretty kettle of fish" came from.

I'd arranged to meet Simon Hopkinson at Vallon des Auffes,

Simon is, to my mind, the chef's chef.

Although cooking back at home goes through various fashions

and they don't get any better than him.

All that fish has been cooked so that the flesh falls off the bone.

He puts in some powered saffron and tomato puree

and a litre of good fish stock.

After all, it's a soup he's making,- and it's had no liquid up till now.

Then you ladle the whole lot, bit by bit,

into a machine that takes all the sweat out of making soup.

Until I came to Marseille, I didn't know these things existed!

We spend hours and hours doing our fish soup with sieves

The great thing about this series is that I pick up

'So, to phase two of the operation,- now that the soup's made.

'and another generous blat of tomato puree.

'And some good Provencal pastis, which smells just like fennel.

'He lets that flame for a second or two.

'Then some little shore crabs, that- add a certain shellfish sweetness.

'Next, a mixture of the soup and water,

'And now Simon and I are going learn something new.

'This is powder from roasted lobster shells.

'In all the years we've been cooking, that's a new one!'

It just smells... Intense lobster. That's a very good thing to know.

C'est un bon secret, ca. A good secret, that.

Because we're in Marseille with its strong Arab ties,

some ras al-hanout, a combination of spices including rose petals.

And as for the fish, conger eel, rascasse, or scorpion fish,

There's always five types of fish in a good bouillabaisse,

varying from restaurant to restaurant.

He's putting the thicker fish in that take longer to cook.

And then these, which will cook in seconds,

so they're all exactly... Is it "a point"? A point.

So they're all a point together. That means they're just perfect.

With a combined cooking experience of nearly 50 years between us,

'Here we are, sitting in a posh restaurant,

'eating a dish with extremely humble origins.

'The story goes that it was made by the local fishermen

'out of the fish they weren't likely to sell.

'They boiled their meagre catch in a cauldron on the beach

'with a few staples they happened to have - vegetables and olive oil.

'Now gourmets from all over the world come to Marseille

'And, no doubt, the restaurateurs do very nicely, thank you.

That was a lovely bouillabaisse and the restaurant was so nice.

But that bouillabaisse was simple and how I dreamt it should be.

Well, it's all over. Does that seem strange?

Well, it does, really, because for the last 54 days

I've been living and breathing and eating French food.

And how would I sum it up? Well, do you know what I would say?

You hear a lot of things back home about French food

isn't the same as it was - the cooking's gone off,

supermarkets and fast food outlets are changing everything.

French food and French cooking is alive and extremely well.

Thanks Rick, what a tough life he has! Simon will be popping up again

a little later to cook his rhubarb crumble. Now for this week's

masterclass I thought I'd show you how to perfect choux pastry, as I

know Colm is a fan of eclairs. But instead of eclairs I want to show

you how to use it to make one of the classic French patisseries, a

Gateaux St Honoray. Choux, but there is first a

combination of milk, water and butter. That is going in there.

So... That is Indian! Oh, you guys invented the butter? ! Yes,

everything comes from India. Now the key is the softened butter

and the sugar. The butter must be dissolved otherwise it unplanses the

recipe. So mix this together. Then throw in the flour. The flour is

crucial for this. I use strong flour rather than plain flour. Supermarket

own-brand flour is not as good when you make this. You have to invest in

good-quality flour and strong flour. When you mix this together, this is

probably why your mum's recipe was good as Irish flour is strong. It

mixes together. Keep mixing it. Most people at this point don't mix it

enough. Do you make the dough over the heat?

Yes, over the heat. You are taught to listen to it popping.

Can you hear that at home? It should start to pop, but the key is to keep

it on the heat. It keeps popping. It keeps popping. Keep cooking it. Cook

for a good two minutes over the high heat. Take it off too soon, it

becomes wet, the choux pastry, it does not rise.

So this is probably enough. Take it off the heat. Allow it to cool down,

then, whether it is cooled, turn your attention to the machine, then

throw in the eggs. So one egg at a time. This is when the mixture is

cold. I use a beater, rather than a whisk. Then throw in the

medium-sized eggs. Rather than all at once. It will go lumpy. Allow

that mixture to go cold otherwise you cook the eggs and the mixture

becomes too liquid. At home, your mum made this by hand? She had the

big bowl. It is hard work by hand.

But mix this together and it forms the choux pastry. Air comes from the

water and the milk that is in there. That then turns into steam, it

causes it to rice. What I have done, you can pipe this out. I will do

that. Then we can bake them and fill it with the cream. Then we turn it

into a Gateau St Honore! Talking about your career, your father asked

what is it you want to act pore? It is a little bit like the film.

Yes, like the storiline. Yes, I play a character, Paul's dad.

And James plays Paul Potts. It is very, it is a relationship that I

understand. It is similar to me growing up in a working-class

situation in Ireland, then deciding to be an actor. It is like, " You

want to be a what?" " What is that?" So, I am playing this steelworker.

The son comes along and says he wants to be an opera singer.

And the storiline, did it draw you to the script? When I read the

script I was surprised how well written it was and rounded all of

the characters were. With a true story... It can be based on it? That

is what they have done here. They have very much based it on the

story. It was funny, emotional. Reading it, as an actor when you

read the script you look at it like the first audience member, you read

it from that spiff. It was very, very funny.

And you have a great cast in there as well. Julie Walters and James

corden. And throughout your career you have worked with amazing actors.

Daniel Day Lewis, Nicholas Cage. Do you think, how did this happen?

Well, while doing the most regular job that I have had, seven years on

Star Trek, I used to have that sometimes in the morning. Driving

over on a lovely morning at 7.00am. The sun, with the blue sky. The sun

was up. It was nice. It hits you then, that this is a

decent kind of a lifestyle. And you have done so many different

things from television to theatre. Mainly films. What has been the

favourite? Often, looking back at your career, reading the history,

there are turning points. You spent a lot of time in L A but it was

around the time of The commitments, that brought you back to the Irish

roots? I had been in America for ten years. I did a film with Al-East

Anglian Parker. I did a film called Come See The Par dice. Alan said he

had a book he would try to do in Ireland. You say, yes but within six

months he had The Commitments ready to go. He brought me back from

America to do it. It reconnected me in Europe and Ireland.

Had you done singing before that? The only singing I do in that film

is with the soft fizzy bottle. In the credits, they have Fools Rush

In. It is ally ed by Elvis Presley, but I was literally singing over the

sauce bottle. I play the dad. I don't get to do much singing, but it

is funny, you say about the people that I worked with. The one person

that really impressed me was not an actor but a director. There was a

film called The Dead. It was John Houston. He was the one person I

remember who was very impressive to be around. A legendary man.

You have worked with so many, Daniel day lieuy, all manner of people.

What is your proudest moment in film? Proudest? Well, I suppose in

terms of as an actor, the three films that James mentioned, The

Commitments, The Van, to get to star in different films with different

sides to them. That is always great. And the film is out? It is out in

October later. You will laugh and cry.

And something that the Brits will love.

You are risen to a great height. Well, there you go. This is Saturday

Kitchen. It is not Bake Off! But here is a Gateau St Honore. I have

no idea how to eat it. Traditionally, this would abpuff

pastry base, but each one is dipped in caramel with a little bit of

cream to go with it. Wow! These remind me of the

religious choux pastry but it is round with this on top.

Well, that is the one, but don't eat the flowers! If there's a skill,

dish or technique you'd like me to demonstrate then drop us a line and

we'll try and cover it over the coming shows. All the contact

details are on the website: bbc.co.uk/saturdaykitchen. Right,

it's time for the Central heat of the Great British Menu. And there

could be the food heaven and food hell. Quiche or pastry. Old English

dessert, made with a pack of butter, flour and some lemon steamed. Some

of our viewers get to see what we decide but you have to wait for the

end. Right it is time for the Great

British Menu. Daniel Clifford takes on Richard

Bainbridge today and from the outset there's some very inventive cooking!

Let's see what happened. Returning champion Daniel Clifford

has headed the scoreboard all week, with creative,

highly complex cooking. Daniel's cooking his starter

and plans to impress the judges with inventive, accomplished

cookery and witty presentation. He has a lot to do, starting with

deep frying his batter scraps. Then the cod and parsley filling

for his potato cannelloni chips, which are also deep fried

to cook the fish. Next he adds the pea puree

to his plate and a pickled quail's egg

with ketchup sprinkle. His 'Trip To The Chippy'

comes served in a takeaway bag. This is fish that's made

to look like a chip. This thing that looks like salt,

is actually the vinegar. Dried up. This looks like the vinegar

and is actually the salt. This is the ketchup, we were told

that, that's very useful. The fish and chips are too salty

but I really like the peas. I quite like the potato roll,

I think, that's a good idea. I don't think it's got any

comedy about it, by the way. of everything we like about fish

and chips. He's turned them inside out and

upside down and re-invented them. It is fun, I would love to have

a sprinklable vinegar Try and say that quickly,

repeatedly. Sprinklable vinegar.

THEY LAUGH Challenger Richard's next

to face the judges and, like Daniel, he's turning

things on their head and hoping to hit the comedy brief

by serving a savoury banana split, combining usual ingredients,

using smoked duck, Richard begins by pan frying

his plantain. Next he plates up smoked duck

breast and what looks like a cherry but is in fact duck liver and pork,-

covered in a cherry glaze. Just trying to hold my nerve

is where I lost it last time. Finally, he pipes the duck liver

mousse to complete his banana split. I was looking forward to this.

It does bring a smile to my face. Those little cubes of breast.

What's this cherry? It's duck and cherry

with a bit of plantain to give it the banana split

reference. I think he really missed

a trick there. Actually, if that had been

bright red, it would have been

a brilliant red nose. Oh, it's liver, isn't it?

It's a parfait. I find it deeply unfunny.

That's what I meant. Full marks for the effort,

but it looks horrible and I didn't

really like the taste of it. Rarely, in the history

of human gastronomy has so much effort gone

to so little effect. Never in the field of human

cornflakes... with his 'Today's Catch' fish

course, a complex dish of turbot caught in playful

potato nets, presented with props and served

by waiters dressed as fishermen. Then he plates up his cauliflower

and caviar puree, turbot, his potato nets and forage

sea herbs and whitebait. It just reminded me of something

you might see in a hospital. So, what's the fish?

I think it's the turbot. It almost does taste like you're

licking the seabed in a good way. But could one criticise Daniel for

serving us up fish and chips twice? Do know, this potato is absolutely

delicious. Really delicious. Do you get turbot like that in

Kent? This is probably one of the best

fish I've ever had. I think the whole thing

is fantastic, in every way. It made me smile when it turned up

and then, to be surprised For his fish course, Richard's

hoping his fun title, 'Tongue In Cheek' and the witty

presentation of serving up He starts plating up with caviar

and lemon puree That piece of beetroot

has got a lot bigger, Chef. Next, Richard adds deep-fried

cod tongues, slices of cod tongue in cheek

ballotine It's harder than it looks.

I'm still shaking now. Yeah, me too. I think it's an elegant dish

and humorous. I love beetroot. T

I'm glad to see. I would guess that these

little white roulades So what tongues are they?

Probably cod because cod's tongues

and cod's cheeks are... Classic. I think they're wonderful

and they're parts of a fish which are almost, invariably

completely ignored. I think I'd give him extra marks,

frankly, for using that. Do think that the beetroot

is to strong? After making tomato stuffed red

peppers, he prepares a winter rhubarb crumble with Jersey cream.

Raison d'etre With Star Trek's Colm Meaney with us, it's more of a

culinary EGG-sploration, in today's Saturday Kitchen omelette challenge.

I wonder if Cyrus or Maria will be able to BOILED-ly go where they've

never been before, into the top 10. Or will Gennaro Contaldo be able to

KLINGON to that centre spot in our omelette pan. Raison d'etre seven

years, that has been the best one yet You can find out later. And will

Colm be facing food heaven, a wild mushroom quiche? Or his food hell -

an old fashioned Sussex Pond pudding? You'll have to wait until

the end of the show to find out which one he gets. Next up is a chef

making her debut on Saturday Kitchen and she's here to introduce us to

her wonderful world of Greek food, it's Maria Elia. So what are you

making for us today? ! We are cooking slow braised belly of pork.

No vine leaves? No, I know you don't like them. Now, pork belly became

fashionable about ten years ago. What part is it? It is the front.

It is the belly. I am taking the skin off. If we leave it on, it is

tough. Normally, the skin is crackling. This is like a bet of

fish, really. Lay it on the board, make a nick and just... Since when

did the Greeks worry about anything tough!tough! #1k4r57 That is why we

are slow-braising. Cow told me earlier that Greek and Indian food

is similar. Is it. They have more greens than we do.

Greeks love wild genes. They forage a lot for them. They love their

goat. Loads of goat.

Enough with the goat and the intestines! . So, this is a recipe

from the new book Smashing Plates. Tell me about this. Why do the

Greeks smash plates? For the weddings. It is like the Jewish,

they like to stamp on the glasses. It is the practise for the woman to

have for the future! Isn't it? ! The exactly! Just to keep everybody in

line! Any complaints from ladies out there, just direct them to Cyrus

Todiwala! Fix that! I am going to brown the pork belly for the colour!

This all came about because I am half Greek and, half Greek and half

English. Ate loads of food as a kid that was Greek. I was playing around

with the ingredients. And I was thinking that food is really

emotive. So, tell me about the Greek cooking?

The last time I had a Greek male it was not great.

Well, that is the thing. It has a bad reputation. I am on a mission to

change that. I would not call myself a Greek expert, but what I do know

is that the Greek ingredients are great. People don't give them the

respect they need to have. These rees piece are using Greek

ingredients but in my own way. It could have been down to the fact

I did not foe I was ordering certain things on the menu.

There was a lot of mint stuff that looked like it had been cooked 16

hours in tin foil. When they deliver #d it, they were like that... I

thought, what is wrong with it? But then we had a fantastic dish with

fish, it was amazing. You see? ! With the dish I am

serving polenta. In the milk I have some garlic and

bay leaf. That give it is a little more flavour. I will add a little

bit of butter to the polenta and at the end, a bit I -- bit of feta

cheese. Polenta is not Greek, if you don't like polenta, you can add

black eyed peas and or macaroni, but I think that polenta is underrated.

Now, to the on ions, serious amount of wine.

Serious sclal We are making this quickly. Now that the pork is

browned. Is this a traditional dish? It is a

little, but they would not normally put in the broccoli. They love the

greens, the greens grow between the oil I have groves and I took that

element. The Greeks and the olive oil is

spectacular. It is one of the best olive oils in

the world, I think. That is not just because I am half Greek. Now I am

adding anchovies. That adds the salty element.

These are strong flavours in here. Normally you put this with lamb, not

pork, but there are anchovies, fennel, olives. There are big hearty

flavours. If you are going to eat, you may as

well get on with it. It is like you and your butter. So, put the lid on.

Put it in the oven for about an hour. Now here it is cooked down

lovely. Now we add the broccoli. You are putting the greens in after? We

change the colour to black, so that we don't see them! It dos look

really green. I have kale here but you can use

Chard, rocket, anything in season. What type of olives are here? These

are call Mattie green. Any olive. I am not too precious about what olive

you use. So maybe I can change your mind

about Greek cuisine when you try this.

Well, I think it is looking good so far. With the addition of pork belly

and the seven litres of white wine. A bit of oozow in there. And a

little chicken stock in with the wait wine. Now the wine is reduced,

add the chicken stock. OK. So then with the olives. I know

that this looks a bit like a salad. OK? It does at the moment, but we

put the lid on. After another half an hour, you let it wilt down. We

are not holding back on the washing up.

That is a lot of pots. Normally you make it in one pot.

That lady has only eight minutes to cook. Is the white wine, is that

retsina. I love Greek food but the retsina. There is a Greek restaurant

that I go to, they cut it with mint, but even they admit that retsi in a

is undrinkable. It sounds like the eye! Now Greek

wines have come a long way. So, the non-retsina is good? Yes.

After the beach, you have a retsina and after three drinks of that, the

food tastes great! Now, I am whisking this like mad, the

pollenta. Sglo -- no, what is next? Add the

salt and the feta. And lots of pepper. I love the

pepper. Here are all of the greens that are cooked down. To that, it is

not the best of colours. It has been cooked for half an hour, now add the

parsley and freshen it up up with the lemon.

See, Greeks put lemon on everything. Save the res for the suet pudding!

He love it is! I can't wait! It is a bit different to this! Right, cheese

on the top. Yep.

Then the pork. . So there is a little bit of sour,

salty from the olives and the capers and the anchovies.

I do want to like it but I choose the wrong dishes. It is difficult

when you don't know the cuisine. You chose something you don't know

about, it can be wrong. So, what is that again? That is slow

cooked belly of pork, with wilted greens and poll epta and feta

cheese. Now, we get to dive into this.

. Porks belly Four Seasons! Seriously hot. Straight from the

pan. Now, this has taken three hours.

Probably two-and-a-half hours. I know you saw three pots but it is

cooked in one. There is a bit of sharpness here.

With the capers and the lemon, you are taking it to a different level.

The anchovies add the salt. If you don't like the polenta, you can use

macaroni. With the polenta it is very good.

That is from somebody who hates greens! We need wine to go with

this. We have sent Tim Atkins to Bognor Regis. What has he chosen to

go with Maria''s marvellous pork belly? -- Maria's marvellous pork

belly? Maria, because of the green flavours in the dish and the lovely

white wine reduction, I am going for a white wine. I am after something

crisps and unoaked. You could choose this Portuguese

wine, the Vinho Verde, but I am heading south of the equator. To the

Atlantic coast. I have this Taste the Difference Casablanca Sauvignon

Blanc. Casablanca is a cool-climate region.

It specialises in Chardonnay and Sauvignon blank.

Hirally, a lot of Chilean Sauvignon was made from an inferior variety

but since the wine makers have started to plant the real McCoy, the

wine has gotten better and better. On the nose tlts there is

grapefruit, elderflower, gooseberry and a waft of sea breeze. On the

pallet... The herbal notes pick up on the broccoli, the fennel, the

leeks and the lovely green leaves. The acidity working well with the

capers and the lemon juice and the olives and while the wine has the

weight to work with the sturdy pork belly, Maria, this is the perfect

partner for your pork belly. What do you think to that. The guys

are diving in here? I think it is a great combination? I think it is

lovely. A light wine. A perfect blend.

And I am trying different food. That is nice. I like that one. Now, this

is half British. Right, let's get back to the Great

British Menu where it's time for Daniel and Richard to serve up their

main courses. Look out for an explosive dessert but can Daniel do

the double and get through again. Let's find out!

Richard's up first with his wittily named

Which Came First The Chicken Or The Egg? dish,

How much time have you spent on that dish? I don't know.

I have red balloons floating around- in my head after that.

I just question whether it's the last word in modern gastronomy.

Often in these competitions you see- food which is challenging,

but this, you just feel happy that you're eating it.

All I can say is when it came through the door, I laughed.

Daniel's cooking ox tongue and cheek for his main -

then plates up horseradish and potato puree and onion rings,

His reduced red wine and port sauce- is served in comedy jugs,

and, finally, it's his fun bull's head mushroom tart.

It is. It's a cheeky little number.

And I really like that. Look. My jug has udders.

Ooh, that is a beautiful piece of cheek!

It's clearly been braised long and slow.

This is what I would call a bit of chic cheek.

I think the cheek is very nice. Not the best cheek I've ever had.

I think the mash is nice. It's not the best mash I've had.

It's not funny. No. All he's done is add a jug.

All of us would be happy to eat this for Sunday lunch.

But not...as a Comic Relief banquet.

uses ingredients from Fair Trade companies supported by Comic Relief.

With several coffee elements and a chocolate and orange mousse,

if he's to make it through to finals week for the first time.

adds blood orange segments and orange liqueur.

Chocolate mousse is next and finally the creme fraiche sorbet -

which proved problematic yesterday -

all topped off with pulled pink sugar.

It tastes good. Why's it called Time To Reflect?

It's a weird little thing, isn't it?

There are an amazing variety of flavours and textures, but...

and some of them are absolutely delicious.

There is actually a serious attempt- here to link charity to gastronomy.

with a witty name, Going Out With A Bang,

I am going to hazard a guess I have to burst the balloon. It is the

inner child in my. It is over.

This is an essence coming from the dish and from the sky. It is

pineapple? It is fun. Alcoholic cocktail. It is a pina colada --

pina colada! There is a lot of stuff on the plate.

I think that the context is fantastic. It is a deconstructed

cakement Deconstructed should be going the way of smearage, never to

be seen again. I am really enjoying it! I have one thing to say to you

Oliver... ! Cooking complete. All of the chefs now will have to wait

while the judges consider their final scores.

Good luck to you. Let's do this, shall we? Welcome, chefs. I have a

question for you, are you still friends? Yes, we have had a great

week. It is tough, but we are still smiling.

I'm sure you want to know who the winner is. Yes.

So, the chef going forward to the finals is... Daniel. Well done.

Sorry, boss. Well done. Well done Daniel. Next week it's the

turn of the chefs from Wales. Right, it's time to answer a few of your

foodie questions. Each caller will also help us decide what Colm will

be eating at the end of the show. So, the first caller is mar . What

is your question for us? I would like to know how to cook cleftiko!

Cyrus? ! I would suggest you take a lamb shank, rub it with cinnamon,

cumin. Bay leaf, red wine. Put it on a bed of onions. Cover it with

garlic. Put it in the oef and leave it for six hours.

Then we will be around for dinner. What dish would you like to see at

the end of the show? Food heaven, please.

And Ian from Tenby in Pembrokeshire? Is that right? That is right.

What would you like to ask us? I was wondering if Cyrus can tell me what

to do with a pound of okra? Fantastic stuff. Slice them across.

Toast them first and deep-fry them. Take them off once and fry them

again. Drain them well, sprinkle them with salt and chilli powder and

a touch of lime. Enjoy eating them. They are fantastic. They make a

lovely garnish and a good salad. So, just toss them first in

cornflour? Yes. What dish would you like to see,

food heaven or food hell? I think for me it is food heaven.

And we have Joe from the Dordogne in France, what question do you have

for us? We have had a fantastic crop of chestnuts. I would like to know

how to make marronglace. I have never made it myself, but I

think you peel the chestnuts, and then poach them with the armagnac.

Then you dry them. And the stock syrup has the coating that you get

with the chestnuts. I am sure it is that way. Maybe we could get other

ways of doing this, but gently poach them in the syrup, flavoured with

the armagnac, then take them out and leave them to cool. Best of luck

with them. What dish would you like to see, food heaven or food hell? It

must be food heaven! Wow! Right, Gennaro Contaldo is still in the

centre of our board. I am pretty sure that these lot will not be as

quick. Maria, who would you like to beat? To the top! To the top! Right,

the usual rules apply, a three-egg omelette cooked as fast as you can,

three, two, one, go! Does the quality of the omelette matter?

Well, a little... I see smoke. Cyrus is on fire here! Come on! Mine is a

mess! That is really nerve-wracking. You have been practising, woman!

That is good. She wanted to beat me. You came back strongly, Cyrus! He

was slow at the blocks! I think you were overconfident! I did did not

crack my egg! A little bit of a gooey touch to it! You have been

practising this! I have an electric hob, but in my head, I have.

Maria it is an omelette. You did it. You wanted to go in the centre of

the pan? Yes. You are. Not fully but on the outer

edge with 20.32 seconds. That puts you there... Where did you get that

hair-do from? That comes from Africa! Cyrus? Are you on the board?

I don't think so. You are not quicker. You are in the

bin. This is for you, Colm, ared? Star Trek soundtrack! So, will Colm

get his idea of food heaven? Or will it be food hell. Well before that,

Simon Hopkinson is going to make some rhubarb crumble but first he

has gone all Mediterranean on us. Enjoy this one.

Peppers. This dish has been with me for a very long time.

It is very simple. It relies on very good olive oil.

Everybody loves it. It is fantastically tasty.

Now, I'll leave the stalks on for this.

Cut through the, um, just under the stalk,

through the tough bit and remove the membranes and seeds.

It's worth making the effort to peel the tomatoes,

Now, the tomatoes, the peppers, the garlic. Now a little salt and the

tomatoes in. Squash them into the bottom. They will be squashed when

they are cooked. More pepper.

And a little crunch of salt on the top. And the lovely olive oil.

Let it go right inside. Gorgeous oil. Be generous.

It looks pretty good uncooked, in fact.

Everything in this recipe is affordable, but it is worth spending

more on good quality olive oil to achieve rich and rewarding juices.

My peppers have always loved their extra Virgin lotion! Don't they look

fabulous. I can get quite raptourous about the dish. To make it really

stand out, add a few anchovies. They work perfectly with the sweet

peppers and tomatoes. The warmth of the peppers will let them melt and

give their flavour to the pepper. If you like, finish off with aromatic

basil leaves. Feeling a little decorative! Hmm, which one? I often

forget to share while eating these, I tell you.

A great taste. Sweet, salty, oily. One of the truly great vegetable

dishes. These peppers make a lovely light

lunch. On a lazy Sunday, when I may have

friends coming for lunch, I love making a pudding I know will go down

a treat and is quick and easy to make. Thick Guernsey cream,

wonderful rhubarb, combined to make a crumble to be proud of.

These are the sort of dishes that my mother would use, Pyrex. Now, cut

the rub barb into short lengths. It is so easy to make a crumble. It is

possible to make it in the food processor but the texture made by

hand is far superior, always. Start by cutting the butter into chunks.

Plain flour and golden caster sugar. I am not much one for adding chopped

nuts, oats, my idea of perfect crumble, which does crumble and does

get crunchy is butter, flour, sugar and a pinch of salt. End of story.

What happens here when you are making the crumble is you can feel

when it is right with your fingers. You don't want the mixture too fine.

That is the death of the crumble. You want the little lumps of butter

in the mixture. For the lightest crumble mixture you have to get air

into it. Before adding the topping, sprinkle

sugar over the rhubarb, or it will be too sour. To make the ultimate

crumble, a few tips: A squeeze of lemon juice intensifies the rhubarb.

Also a few extra lumps of butter to make it sumptuous and rich. This

should be done in little, shall we call them heap lets? The last thing

you want to do is Pat it down. As the rhubarb is cooking underneath

and it bubbles up, the crumble topping sinks down. That is when you

get the lovely balance between the two. -- between the two. Extra

crunch. Bake it for 35 to 40 minutes until golden on top and bubbling

underneath. Now, to the lovely cream.

Golden top, gorgeous golden Guernsey cream. It is clever that cow from

Guernsey to produce something so utterly gorgeous. For the beauty of

the thing we are serving it in a beautiful glass bowl. It smells

wonderful, by the way! That is just perfect! It really is a very nice

crumble. Nice pink juices. My little helix has become soft sand dunes.

The same cream spoon to eat with. Don't waste any of that! This is a

very fine crumble. It's very British. And its very

delicious. So, a classic pudding for a Sunday lunch.

There is more from Simon on next week's show. It is that time of the

show to find out if Colm is facing food heaven or food hell. Food

heaven is the wonderful wild mushroom quiche with smoked salmon

salad. And food hell is a pile of ingredients to be turned into a

classic Sussex pond pudding. A steamed pudding.

Pudding... What do you think you are going to get? It was 3-0 to those at

home? It did not matter to these guys but they were kind to you. They

wanted the quiche. Fantastic.

That is great. So, if you can do the pastry for the

quiche, Maria. Put the butter and the fat in there and make the pastry

with this. Rub that together. If you can the filling please. There

are eggs, milk and cream with a little bit of thymme and salt and

pepper. I love you using the Thyme. Thyme is

a herb that I love. Do you cook at home? I do. I love to cook.

You must be one of the busiest actors, I have met? I do as much as

I can. Not this morning! What do you mean, sir. I have been acting all

morning, pretending that I love your food! Kerching! Good on you! That

got you, Mr Cyrus Todiwala with the letters after your name! The

versatility of the stuff you do. There is so much? As a character ar

that is what you want. I remember years ago, a great character actor I

worked with. Michael Goff. He is famous in this country and

elsewhere, but he was a character actor. He did an interview to say

you got to play the fun parts without the responsibility of being

the lead. So nothing was riding on you. You never felt the pressure. So

as a character actor you get lots of chances.

And what has been the part that suited you the most? I amen joying

what I am doing now. A series for A BC. It is about the building of the

US rail roads. I play an historical character, Thomas Durant. He is a

big blustery, over the top kind of Yankie you would not call him a

gangster but if he were not in business, he could be robbing people

some other way. Is this with an American accent? Yes, he is an old

Yankie who speaks rather like John Houston. That lovely Yankie,

well-spoken thing. You are able to play so many

different characters. I find fascinating talking to an actor, the

variety of stuff you do. But when you speak to them, theatre is the

thing that they talk about, but for you it has been mainly about the

film? I trained in the theatre. For the first ten or 12 years I did

nothing but theatre. I did not move into film and television until Los

Angeles. Even in New York. I moved in the early 80s. I was doing mostly

theatre there. What about the film for Star Trek,

the film call for it. Getting a gig like that? The odd thing about my

part. It developed. It was not a character that was

written and they went to find an actor for it. They liked me but did

not know how to use me. The O'Brien character then emerged.

He was a transporter. I remember the day in the script when he got a

name. Up to then it was a transporter chief. Then it became

transporter chief O'Brien. I thought, who is this character? I am

the transporter chief! So, they gave him a name. It went on from there.

There are three pilots in the stewow in I can't really fly. I will do the

repairs for you. Well, now there are three pilots,

Murray here has just passed his pilot's licence. He came in this

morning, I asked him what type of licence, he said remote control

helicopters. He is fully licensed to fly repoet control helicopters above

Selfridges buzzing around the head. It is useful around the film work. I

remember on Alan partridge. They were doing an airline shot the next

day. I thought that the chopper would be up. The chopper was that

size. Seriously... That is him.

He had a cam rar with it. Perfect. That is Murray! Now, we have the

little pastry case. Line it with cling film or tin foil

or baking parchment. Do you do the trick of putting beans

in there? Is use rice or flour is a good one.

Now pour this mixture. In normally do this herer the oven. I know that

Cyrus has a steady hand. Wow! Fresh thyme over the top.

That is how we used to do the ship breaking up. That was the special

effect. Warp 9. Oh, no! Coming through... Clear the way.

Nothing spilled! So we have the little smoked salmon. The watercress

and spring onions. I know that you like the hot smoked salmon. Now the

film again? It is opening next Friday, the 25th. It is a wonderful

film. An all-British cast? Yes,

absolutely. It a film that would hake you laugh

and cry, literally. I was so happy to see the actors in there.

I did not know he actually met Pavarotti? It is amazing.

The trials that he came up against. He still continues to do it? So many

obstacles. It is a film you come out of with a smile on your face. You

are uplifted. You come out feeling that life is good.

Wow! Look at that. Is that OK? That looks beautiful.

Now we have this quiche here. We have to serve it warm. Simon

Hopkinson did a quiche Lorraine in the week. That is emental cheese on

there. Don't give me anymore plates, we are

not in Greece! That is how it should be served. Those people that are

getting married. Rows of quiche Lorraine and volume vents! That is

how you want it! -- vol-vents! You get to dive into that. Tell us what

you think. After you.

No, you first. Now to go with this, we have a Paul

Mas Estate Marsanne. It is 2012, Majestic. It is priced at ?6. 99.

It is all at ?6. 99. It makes a nice big cheap Greek wedding! And saving

the washing up as you have smashed the plates. You will be loved by the

Greeks and the women today, Cyrus! Well, that's all from us today on

Saturday Kitchen Live. Thanks to Cyrus Todiwala, Maria Elia and Colm

Meaney. Cheers to Tim Atkin for the wine choices. All of today's recipes

are on the website. Go to: bbc.co.uk/saturdaykitchen. You can

enjoy more great