Browse content similar to 20/04/2013. Check below for episodes and series from the same categories and more!
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Good morning. Get set for a truly mouth-watering display of world- | :00:13. | :00:23. | |
:00:23. | :00:36. | ||
class cooking. This is Saturday Kitchen Live! Welcome to the show. | :00:36. | :00:40. | |
With me in the studio are two chefs from two ends of the culinary | :00:40. | :00:42. | |
spectrum. First, the Godfather of Italian cooking himself. It's the | :00:42. | :00:46. | |
one and only, Antonio Carluccio. Next to him is a new face to | :00:47. | :00:49. | |
Saturday Kitchen, his restaurant at Tuddenham Mill in Suffolk is | :00:49. | :00:52. | |
winning some heavy weight fans including the Good Food Guide who | :00:52. | :00:56. | |
rate it as one of the 50 best restaurants in the country! It's | :00:56. | :01:04. | |
Paul Foster. Good morning to you both. Antonio Carluccio what have | :01:04. | :01:11. | |
you brought back from Italy for us? Mushrooms, what else? I am doing | :01:11. | :01:14. | |
mushroom raviolo with raw artichoke salad for the young lady there. She | :01:14. | :01:17. | |
eis vegetarian and will be happy with. It | :01:17. | :01:22. | |
And a salad? Yes, a salad of raw artichokes. | :01:22. | :01:27. | |
Sounds good. Paul, what are you going to make? | :01:27. | :01:33. | |
I'm doing a goose and duck dish. Very fresh with raw fennel, | :01:33. | :01:39. | |
watercress and crispy wild rice. That is something we have never | :01:39. | :01:45. | |
seen before? It is like instant rice crispsis, amazing. | :01:45. | :01:48. | |
Two very different dishes from our chefs today and as usual we've got | :01:48. | :01:51. | |
our line-up of fantastic foodie films from the BBC archive. We've | :01:51. | :01:54. | |
got our regular helping of Rick Stein, plus brand new Saturday | :01:54. | :01:56. | |
Kitchen episodes of Celebrity Masterchef and the frying Frenchman | :01:56. | :01:59. | |
himself, Raymond Blanc. Now, our special guest is best known for her | :01:59. | :02:01. | |
award-winning portrayal of the feisty Emmerdale barmaid, Mandy | :02:01. | :02:05. | |
Dingle. But it's her dancing skills that have brought her success | :02:05. | :02:08. | |
recently, getting her all the way to the quarter finals in the last | :02:08. | :02:18. | |
:02:18. | :02:19. | ||
series of Strictly. Welcome to Saturday Kitchen, Lisa Riley. Now I | :02:19. | :02:24. | |
know you are a big fan of the show? An amazing fan of the show. | :02:24. | :02:30. | |
How does it feel to be cooked for by these guys? Amazing. Antonio is | :02:30. | :02:35. | |
a legend, a genius. You have built him up now! We will | :02:35. | :02:39. | |
mention later on in the show but the dancing you are progressing | :02:39. | :02:42. | |
this forward? Starting a new tour? Yes. | :02:42. | :02:47. | |
So, the Strictly Come Dancing tour has finished, you are doing another | :02:47. | :02:54. | |
tour? Yes, going around the entire country with a new musical. | :02:54. | :02:57. | |
Now, of course, at the end of today's programme I'll cook either | :02:57. | :03:00. | |
food heaven or food hell for Lisa. It'll either be something based on | :03:00. | :03:02. | |
your favourite ingredient, food heaven, or your nightmare | :03:02. | :03:05. | |
ingredient, food hell. It's up to our chefs and a few of our viewers | :03:06. | :03:09. | |
to decide which one you get. So, what ingredient would your idea of | :03:09. | :03:17. | |
food heaven be? I love asparagus. I love. It | :03:17. | :03:24. | |
As Antonio said, I am a vegetarian so a chef's nightmare. | :03:24. | :03:30. | |
What about the dreaded food hell? Gnocchi. It sticks to your teeth. | :03:30. | :03:36. | |
It is like chewing glue! He is telling you how to say gnocchi. | :03:36. | :03:45. | |
Gnocchi! So you don't like that? Not really. | :03:45. | :03:48. | |
$WHITE So it's asparagus or gnocchi for Lisa and I've taken my | :03:48. | :03:50. | |
inspiration for both from Antonio and gone Italian. For food heaven | :03:51. | :03:53. | |
I'll combine the asparagus with another of Lisa's favourite things, | :03:53. | :03:56. | |
pasta. The asparagus is simply rubbed in a little olive oil and | :03:56. | :04:06. | |
:04:06. | :04:10. | ||
cooked on a very hot griddle. They're then tossed through some | :04:10. | :04:13. | |
fresh pasta and topped with a lemon and breadcrumbs. Or Lisa could be | :04:13. | :04:16. | |
having food hell, gnocchi. I'll make the gnocchi with potato, flour, | :04:16. | :04:19. | |
parmesan and olive oil then blanch and saute them. They're served in a | :04:19. | :04:21. | |
creamy spinach and broccoli sauce with some deep fried broccoli | :04:21. | :04:26. | |
floret. If you'd like the chance to ask a question on the show then | :04:26. | :04:30. | |
call. A few of you will be able to put a question to us a little later | :04:31. | :04:35. | |
on. And if I do get to speak to you I'll also be asking if you want | :04:35. | :04:39. | |
Lisa to face either food heaven or food hell. So start thinking. Right, | :04:39. | :04:42. | |
let's cook and we're starting things off with a legend of the | :04:42. | :04:52. | |
:04:52. | :04:55. | ||
food world no less! It's Antonio Carluccio. Great to have you on the | :04:55. | :05:00. | |
show again! Good morning, James. The first programme I did with you, | :05:00. | :05:04. | |
you cooked lamb with feta cheese. What do you have today? I have | :05:04. | :05:08. | |
something that you can cook! Thank you very much! What with we going | :05:08. | :05:14. | |
to do, then? This is for you, to do, then? This is for you, | :05:14. | :05:16. | |
look... This is a treat. So, artichokes. | :05:16. | :05:22. | |
These are the baby artichokes? It is for a raw salad. You have to | :05:22. | :05:32. | |
:05:32. | :05:32. | ||
take away the hardest ends. This is uneedible. | :05:33. | :05:36. | |
I will trim that off and finally slice it. | :05:36. | :05:44. | |
Meanwhile, I am cooking the sauce. I need some fire here... Look at | :05:45. | :05:50. | |
these lovely mushrooms. What is it with you and the | :05:50. | :05:56. | |
mushrooms? How did it start with you, as a young kid? Yes, as a | :05:56. | :05:59. | |
young kid, with father, as everybody in Italy does. I was | :05:59. | :06:05. | |
going to pick the mushrooms. The passion remains in me. I find | :06:05. | :06:08. | |
mushrooms anywhere, everywhere. Here, even some in Hyde Park. | :06:08. | :06:15. | |
What do we have here? Butter first of all. Then we cook, yes! A bit of | :06:15. | :06:20. | |
sauce for the ravioli. They are two sheets of pasta, that will contain | :06:20. | :06:25. | |
the sauce. This in the fridge. We will talk | :06:25. | :06:32. | |
about those later. What mushrooms do you have with us today? These | :06:32. | :06:37. | |
are morrells. They are fantastic. You must be careful, sometimes | :06:37. | :06:44. | |
there are stones inside. You open it. You take care for the stones. | :06:45. | :06:52. | |
Then the girolle. We put them there. They have been cleaned. | :06:52. | :07:00. | |
And we have the most wonderful mushroom of all, the cep. The | :07:00. | :07:07. | |
porcino. You classify that, the cep the king | :07:07. | :07:13. | |
much.mushrooms, would you? morrelle is a fine mushroom but for | :07:13. | :07:20. | |
me the king is this one. Look... Perfect. It has no animal inside. | :07:20. | :07:26. | |
It is definitely vegetarian! It is great raw in the salads? I have an | :07:26. | :07:31. | |
idea. Look if you can cut me the solid one. This one. You can cut it | :07:31. | :07:40. | |
very finally sliced. This one too. We do the salad of mushroom as well. | :07:40. | :07:47. | |
In this show you can do everything. How do you prepare these? Never | :07:47. | :07:52. | |
wash the mushrooms. Scratch anything off them. | :07:52. | :07:56. | |
The dirt. They are clean. Just check if they have maggots inside. | :07:56. | :08:01. | |
They may have. This one is perfect. Look at this. | :08:01. | :08:06. | |
A wonderful white. As well as being busy all over the | :08:06. | :08:10. | |
world with the restaurants, and everything else, writing is a huge | :08:10. | :08:13. | |
influence in your life. Yes. | :08:13. | :08:21. | |
You have written a couple of things recently, tell us about them. | :08:21. | :08:26. | |
books, the last one was called Collection. It is my sort of | :08:26. | :08:34. | |
biography. My life. Now we put a little bit of, I need | :08:34. | :08:37. | |
a spoon. I can get you one. | :08:37. | :08:46. | |
I have it here. Now we add tomato puree. | :08:46. | :08:56. | |
:08:56. | :09:14. | ||
Then some parsley. We chop it like this. | :09:14. | :09:19. | |
So we add this. I asked my father and mother if they conceived in | :09:19. | :09:24. | |
love. He didn't say this in rehearsal! | :09:24. | :09:30. | |
Well, they told me yes! They told you yes? Yes. | :09:30. | :09:35. | |
Listen, the sauce is ready. Now we cook the pasta. | :09:35. | :09:42. | |
I will get the pasta. We have fresh pasta seats in -- | :09:42. | :09:49. | |
sheets in here. If you would like recipes from the show, go on the | :09:49. | :09:58. | |
website. You can ask any question on this number: | :09:58. | :10:02. | |
The only time where you can put a few drops of oil on water for | :10:02. | :10:07. | |
boiling the pasta is when you have two big sheets of pasta. This is | :10:07. | :10:11. | |
fresh pasta. It is wonderful. You put it to boil in the salted water. | :10:11. | :10:16. | |
It should be ten grams of salt per litre of water. | :10:16. | :10:23. | |
So it is more salty than people normally do? Yes but 10 grams is | :10:23. | :10:29. | |
not very much. Now this is cooking. It will cook the fresh pasta in two | :10:29. | :10:37. | |
to three minutes. No more than that. In fact it is just the sauce that | :10:37. | :10:45. | |
needs a little more cooking. The oil in the pan helps so that the | :10:46. | :10:50. | |
pasta sheets don't stick together. As well as your books and | :10:50. | :10:54. | |
restaurants you are doing a food festival? I am. | :10:54. | :10:59. | |
You are coming up north? Yes. It will be very good, I would like | :10:59. | :11:09. | |
:11:09. | :11:13. | ||
to taste your food. It is the Malton Food Festival. It | :11:13. | :11:19. | |
is in two week's time. So, one sheet of pasta that we put | :11:19. | :11:26. | |
on there. Let me taste... Yes, another little bit of salt. | :11:26. | :11:36. | |
That's it. Very quick. Very quick. Italian food is minimal | :11:36. | :11:43. | |
fuss, maximum of flavour. Then we add the other sheet here. | :11:43. | :11:49. | |
This is the blanket. So we put it there. Naturally something like | :11:49. | :11:58. | |
this you can do it with a filling of fish or whatever you like. | :11:58. | :12:08. | |
:12:08. | :12:12. | ||
Let me put declaration. This is lovely. | :12:12. | :12:21. | |
Explain the salad. Oh, yes the salad. So finally chopped artichoke | :12:21. | :12:28. | |
if you use the big one, you have to take the outer part and use only | :12:28. | :12:35. | |
the heart. So, lemon, olive oil, salt and pepper? Yes, that is it. | :12:35. | :12:45. | |
:12:45. | :12:45. | ||
Of course parmesan cheese and the ceps in there as well. | :12:46. | :12:50. | |
I wanted it separate. I will do another one. | :12:50. | :12:57. | |
No pressure! Which part of Italy are you from? Where did you go go | :12:57. | :13:07. | |
:13:07. | :13:09. | ||
up? I was born in the south, in Piemonte. | :13:09. | :13:17. | |
We saw a lot of that when you were touring with Gennaro on BBC Two? | :13:17. | :13:27. | |
:13:27. | :13:32. | ||
Yes, the good old Gennaro. My desperation! Now we put the | :13:32. | :13:36. | |
declaration, the garnish as you call it. So you have that. | :13:36. | :13:43. | |
We have an extra dish than in rehearsal. Do you want a little | :13:43. | :13:48. | |
parmesan cheese? Here, yes. So, tell us the name of the dish? | :13:48. | :13:54. | |
This is mushroom raviolo with raw artichoke salad. | :13:54. | :13:59. | |
I love that I love that | :13:59. | :14:04. | |
Check that out. It looks delicious. | :14:04. | :14:09. | |
I know that these eaten as they are a fabulous. Come over here. | :14:09. | :14:18. | |
Have a seat and you get to dive in. I don't know where you will start. | :14:18. | :14:23. | |
Italy is brilliant for vegetarian food. Wherever I have been, I have | :14:23. | :14:28. | |
the most choice in Italy. There is always vegetarian. | :14:28. | :14:33. | |
It is simple if you use the small artichokes in there as well. | :14:33. | :14:37. | |
Delicious. The good thing about me, I like my food. | :14:37. | :14:44. | |
Happy with that? That is lovely. Thank you very much. | :14:44. | :14:48. | |
We need some wine to go with this. We sent our expert, Peter Richards | :14:48. | :14:51. | |
down to the Hampshire coast today. But what's he chosen to go with | :14:51. | :15:01. | |
:15:01. | :15:03. | ||
Antonio's perfect pasta? I'm in Southampton a stone's throw from | :15:03. | :15:07. | |
the docks, but I need to head into town to find some fantastic wines | :15:07. | :15:13. | |
to go with today's dishes. Antonio's mushroom raviolo with raw | :15:13. | :15:17. | |
artichoke salad dish is a celebration of the earth. It is | :15:17. | :15:22. | |
also very wine friendly. Now I can say that and I hear the ears prick | :15:22. | :15:26. | |
up. Artichoke is often considered the enemy of wine. Making it taste | :15:26. | :15:29. | |
bitter or sweet, but in this case it does not. That is because the | :15:29. | :15:35. | |
artichokes are raw. They are also young and tender. The effects are | :15:35. | :15:39. | |
expertly softened by the other ingredients in the dish. If you did | :15:39. | :15:46. | |
not want to play it safer, stick with a full body dry Italian white, | :15:47. | :15:54. | |
something like Verdicchio, but I have a great value wine here it is | :15:54. | :15:56. | |
the Piccini Chianti 2011 from Tuscany. | :15:56. | :16:01. | |
The quality of the Chianti can be variable, but when it is good, it | :16:01. | :16:07. | |
can be one of the best wines on the planet. When you smell this it is | :16:07. | :16:12. | |
not just about simple fruits. That would overwhelm what are our earthy | :16:12. | :16:17. | |
flavours here. It is more elegant, juicy, tasty red, tying in well | :16:17. | :16:25. | |
with the feel of the dish. When you taste it the acidity ties in with | :16:25. | :16:30. | |
the tomato and the vinaigrette and enough weight to work with the | :16:30. | :16:35. | |
meaty texture of the mushrooms and the kick of the parmesan. | :16:35. | :16:41. | |
Artichokes don't like bold reds but this is the opposite, juicy and | :16:41. | :16:47. | |
refreshing. Antonio it is a refreshing dish, here is an | :16:47. | :16:52. | |
unpretension red to celebrate with Well it is great value. It is. | :16:52. | :17:02. | |
Does it taste good? I don't know... It is a young Chianti. This is | :17:02. | :17:06. | |
perfect. Dishes like that ethey need a light | :17:06. | :17:12. | |
young wine. Happy with that? Really beautiful. All of the flavours are | :17:12. | :17:16. | |
gorgeous. And the wine is a great match. Good | :17:16. | :17:22. | |
value at over just a fiver. Would you cook it? I watched | :17:22. | :17:29. | |
everything. I will try it at home. Well try my way. If anyone wants to | :17:29. | :17:37. | |
speak to the legend, Antonio, call number: | :17:37. | :17:43. | |
Coming up, Paul has a duck dish to share with us, what is it again? | :17:43. | :17:45. | |
Goosnargh duck breast, puffed rice and pumpkin seeds, rhubarb and | :17:45. | :17:48. | |
yoghurt watercress. And you are making a salad too? | :17:48. | :17:55. | |
coming into the spring you want fresh, crunchy food. | :17:55. | :17:58. | |
Right, let's head to France to meet up with Rick Stein on his | :17:58. | :18:00. | |
gastronomic journey along the country's canals. And today he's | :18:01. | :18:10. | |
:18:11. | :18:11. | ||
Apology for the loss of subtitles for 412 seconds | :18:11. | :25:03. | |
$:/STARTFEED. Now last week's butterfly cake masterclass seems to | :25:03. | :25:07. | |
have been a bit of a hit with lots of you. So this week I am going to | :25:07. | :25:11. | |
show you another very simple bit of baking that's easy to try at home | :25:11. | :25:13. | |
this weekend. It's a classic Genoise sponge which is very | :25:13. | :25:16. | |
versatile and I am going to serve with a blueberry compote and | :25:16. | :25:25. | |
with a blueberry compote and vanilla cream. We have 200 grams of | :25:25. | :25:29. | |
caster sugar and six medium eggs. The secret is that this is a cake | :25:29. | :25:35. | |
that is very light. It is used in a lot of French dishes, a lot of | :25:35. | :25:41. | |
basic recipes. You know the lady's fingers? Yes. | :25:41. | :25:46. | |
Now, over here I have some mixing. This is the key. You keep ep it | :25:46. | :25:53. | |
mixing for about five to six minutes, this creates the air in | :25:53. | :25:57. | |
the sponge. This is straight out of college. You lift it up and do a | :25:57. | :26:02. | |
figure of eight. If it is there when you get to the end, that means | :26:02. | :26:06. | |
that this is ready. If not, keep mixing it. | :26:06. | :26:12. | |
You know what you are doing! I try to. I have done it a few times. I | :26:12. | :26:19. | |
am making a cartouche. We have a greased tin. You can make this so | :26:19. | :26:25. | |
easily. You can buy them, I don't know why it is easy to make. | :26:25. | :26:32. | |
Make it the same size as the tin. Pop it around. | :26:32. | :26:37. | |
Very clever. It is just greaseproof paper. When | :26:37. | :26:42. | |
it comes to this it is incorporating the flour and butter | :26:42. | :26:46. | |
together. This is the key to it, the butter. So plain flour and | :26:46. | :26:55. | |
butter. Throw eit in. -- throw it Now, this is the key to mixing this | :26:55. | :27:03. | |
together. You cannot do this with a spatula it must be by hand. It make | :27:03. | :27:07. | |
it is nice and light. Is that lovely? I want to get stuck | :27:07. | :27:12. | |
in! This is how it used to be at college. This is how we used to | :27:12. | :27:18. | |
learn. The key is if you do it this way you can incorporate the flour | :27:18. | :27:24. | |
easier and more quickly than with a spatula. You don't knock out the | :27:24. | :27:30. | |
air. There is no rising agent here. No | :27:30. | :27:33. | |
self-raising flour. You just mix it together. | :27:33. | :27:38. | |
It is essential. That is what I was thinking! | :27:38. | :27:42. | |
key is that it is mixed together. That is the butter and the flour. | :27:42. | :27:47. | |
You can pour this in. You can see from the texture of the sponge it | :27:47. | :27:54. | |
is light. You can feel the flour as well. | :27:54. | :28:01. | |
Yes, it is, in essence, light when it goes in the oven, light when it | :28:01. | :28:08. | |
comes out of the oven. It goes in at 160 degrees, about | :28:08. | :28:15. | |
gas four or five. It needs to go in there for 20 to 25 minutes. To tell | :28:15. | :28:20. | |
when it is ready, if you push the top of it it is lovely and light. | :28:20. | :28:25. | |
Now, that is cake it makes me a very happy girl! Feel the weight of | :28:25. | :28:31. | |
it. It is really light. It is still fattening, though? | :28:31. | :28:35. | |
That is what I want. The best is yet to come, but you | :28:35. | :28:39. | |
need this, you are busy. You are on the tour and everything else. So | :28:40. | :28:44. | |
tell us about this, then. You have finished the Strictly Come Dancing | :28:44. | :28:49. | |
tour, you are oing something else? This is called Strictly | :28:49. | :28:55. | |
confidential. It is still under the Strictly frame. But is different. | :28:55. | :29:01. | |
It has never been done before. It is like a musical. From all of the | :29:01. | :29:07. | |
musicals around the country. It has all aspects of it. Acting, singing, | :29:07. | :29:14. | |
dancing. The good old fashioned variety show that we don't see it | :29:14. | :29:22. | |
so much. Craig has done it. He has written it. He has something for | :29:22. | :29:26. | |
everyone. But that is the brilliance of | :29:26. | :29:29. | |
Strictly. I did one of the first tours. | :29:29. | :29:35. | |
Did you love it? I loved it but when you walk out in Wembley, you | :29:35. | :29:39. | |
look up, thinking you should not be there! It is crazy, but this is | :29:39. | :29:43. | |
more of a stage tour? Yes. We are going around the country, | :29:43. | :29:47. | |
Manchester my home town. Southampton, all over the place. We | :29:47. | :29:52. | |
open in Plymouth. But this is different in the sense of people | :29:52. | :29:58. | |
are going to expect dancing as it is Strictly but it is not. There is | :29:58. | :30:04. | |
a narrative of my life. How I got there. You find out things that you | :30:04. | :30:14. | |
:30:14. | :30:14. | ||
never knew. Then there are the professionals, Natalie, Ian, Artem. | :30:14. | :30:20. | |
They are celebrities in their own right. It has been running ten | :30:20. | :30:28. | |
years now, Strictly. The audian -- audience can ask questions and they | :30:28. | :30:33. | |
will answer them. You started off in television, did you go into the | :30:33. | :30:40. | |
same acting class as Sam Jones? Then you worked with her later. You | :30:40. | :30:45. | |
were signed up when you were 12? Yes, when I got Emmerdale everyone | :30:45. | :30:49. | |
knows who you are. How do you get a job like that? How | :30:49. | :30:55. | |
does it happen? The casting director saw me ein a play. Mandy | :30:55. | :31:00. | |
was supposed to be one episode. Then they got me in, did the | :31:00. | :31:08. | |
episode. She was popular. The next thing you know they brought me back | :31:08. | :31:13. | |
for a few more episodes and then there I was seven years later. | :31:13. | :31:20. | |
It was great. I was surrounded by great actors, Scot and Bailey. We | :31:21. | :31:25. | |
are really good friends in life. But you come from that and straight | :31:25. | :31:31. | |
into You've Been Framed? Another massive show? I know. The best | :31:31. | :31:35. | |
thing about my career, everything has been different. I love the | :31:35. | :31:40. | |
acting. Hosting was good and now musical theatre. It is nice to do | :31:40. | :31:45. | |
the variation. I am lucky. And while you are doing that, tell | :31:45. | :31:52. | |
us about the new TV show? I am filming George Gently with Martin | :31:52. | :31:59. | |
Shaw. It is set in the '50s and '60s. I love that. All of the | :31:59. | :32:04. | |
visuals. That comes out later in the year. Nearer to September. | :32:04. | :32:09. | |
The tour starts when? The 12th of June. Opening up in Plymouth. Going | :32:09. | :32:12. | |
around the country for two months. It will be great. | :32:12. | :32:16. | |
Fantastic. Yeah, just like that cake is | :32:17. | :32:20. | |
looking. Absolutely. I'm salivating here. | :32:20. | :32:24. | |
These are the blueberries. You can do raspberries, strawberries but | :32:24. | :32:29. | |
when you look at them in the pan they look fantastic. You know it | :32:30. | :32:36. | |
will taste good. That is the sugar, the water, the blueberries are in. | :32:36. | :32:40. | |
Cook it to the boil. Then take it off we have a little compote here. | :32:41. | :32:44. | |
Then we can take the double cream over the top. | :32:44. | :32:50. | |
That is the best thing about baking. You get a present at the end. It is | :32:50. | :32:54. | |
therapeutic and then the pressie. That looks lovely. | :32:54. | :33:02. | |
The sponge make it is. There is something about a Genoise sponge. | :33:02. | :33:06. | |
It is college cooking. Always a bit of a nuisance. I have | :33:06. | :33:11. | |
mastered it now, though! Then the icing on top. It is something that | :33:11. | :33:17. | |
we forget. You take it for granted. Do you like doing puddings? I love. | :33:17. | :33:22. | |
We have a nice little piece here. Clean the knife as we go. | :33:22. | :33:30. | |
A big piece, please! There we have that. It is lovely and light. | :33:31. | :33:36. | |
Amazing. But, of course, for those who don't | :33:36. | :33:39. | |
know it, Antonio Carluccio has had his birthday yesterday. Happy burst | :33:40. | :33:47. | |
day. This is for you, chef! I was saying, for me?! It was your | :33:47. | :33:57. | |
:33:57. | :34:00. | ||
birthday yesterday, so happy burst day! -- Birthday! If there's a | :34:00. | :34:03. | |
skill or a dish you'd like me to demonstrate on the show, Or perhaps | :34:03. | :34:06. | |
you need some help with a cooking technique and can't get it right, | :34:06. | :34:10. | |
drop us a line and we'll try and cover it over the coming shows. You | :34:10. | :34:12. | |
can get all the contact details via the website: | :34:12. | :34:15. | |
the website: bbc.co.uk/saturdaykitchen. What | :34:15. | :34:19. | |
will I be cooking for Lisa at the end of the show? It could be her | :34:19. | :34:22. | |
food heaven, asparagus. The asparagus is seared on a hot | :34:22. | :34:24. | |
griddle then tossed through some freshly made pasta and finished | :34:24. | :34:27. | |
with a zesty lemon and breadcrumb topping. Or Lisa could be facing | :34:27. | :34:37. | |
:34:37. | :34:38. | ||
food hell, gnocchi. I'll mix potatoe, flour, cheese and olive | :34:38. | :34:42. | |
oil to make the gnocchi then blanch and saute them. They're served in a | :34:42. | :34:46. | |
creamy spinach sauce with some deep fried broccoli florets. Some of our | :34:46. | :34:52. | |
viewers and the chefs in the studio get to decide Lisa's fate today. | :34:52. | :34:55. | |
Right, it's time for four more hopefuls to enter the latest | :34:55. | :34:58. | |
Celebrity Masterchef contest. Gregg and John are wasting no time either | :34:58. | :35:07. | |
and have a tough mystery box challenge all ready for them. Take | :35:07. | :35:17. | |
:35:17. | :35:17. | ||
Apology for the loss of subtitles for 412 seconds | :35:17. | :42:30. | |
The celebrities' next challenge is one of John's skill tests and you | :42:30. | :42:34. | |
can see how they get on in about 20 minutes or so. Still to come this | :42:34. | :42:37. | |
morning on Saturday Kitchen Live. Raymond Blanc is perfecting his | :42:37. | :42:43. | |
parfait! He's making a very smooth chicken liver pate with a spiced | :42:43. | :42:47. | |
butter coating to enjoy with Adam in the kitchen! It's a David and | :42:47. | :42:49. | |
Goliath battle today in the omelette challenge. New boy Paul | :42:50. | :42:52. | |
will need all his HEN-terprising kitchen skills to s-LAY a true | :42:52. | :42:55. | |
culinary titan, and one of the greatest EGG-sponents of Italian | :42:55. | :43:05. | |
:43:05. | :43:06. | ||
cooking, Antonio Carluccio! These are rubbish this week, aren't they! | :43:06. | :43:08. | |
That's the Saturday Kitchen omelette challenge, live, a little | :43:08. | :43:11. | |
later on. And will Lisa be facing her food heaven, asparagus and | :43:11. | :43:13. | |
fresh pasta with lemony breadcrumbs? Or her food hell, | :43:13. | :43:16. | |
gnocchi in a creamy spinach sauce? You'll have to wait until the end | :43:17. | :43:21. | |
of the show to find out. Right, let's get cooking and up next is | :43:21. | :43:22. | |
the man making waves with his award-winning restaurant, Tuddenham | :43:22. | :43:32. | |
:43:32. | :43:36. | ||
Mill in Suffolk. It's Paul Foster. Great to have you orn the show. You | :43:36. | :43:40. | |
have brought some -- great to have you on the show. You have brought | :43:40. | :43:45. | |
some duck with you. What is it? This is Goosnargh from Lancashire. | :43:45. | :43:49. | |
You can see the size of it, how plump it is. | :43:49. | :43:55. | |
It is fantastic. It is one of my fauv rit products. | :43:55. | :43:59. | |
We -- It is one of my favourite products. | :43:59. | :44:05. | |
You are preparing the duck. What are we doing next? We start by | :44:05. | :44:09. | |
blow-torching it to blister the blow-torching it to blister the | :44:09. | :44:12. | |
skin. This starts to caramelise it. I | :44:12. | :44:17. | |
want to really crispy, slightly charred. A little bit of the burnt | :44:17. | :44:20. | |
edges to get a nice barbeque flavour coming through. | :44:20. | :44:27. | |
Now, the rhubarb, I am cooking this in water, sugar and pine. | :44:27. | :44:33. | |
Me and my lads were foraging in the local forest. The pine has a | :44:33. | :44:42. | |
citrusy flavour. It is perfect with the rhubarb. It is Douglas fir pine. | :44:42. | :44:46. | |
This shrinks the skin off so that you know where to cut it and | :44:46. | :44:51. | |
prepare it. If you have meat exposed, that will catch in the pan. | :44:51. | :45:01. | |
:45:01. | :45:05. | ||
So I have the are duduction -- reduction of red wine and soy sauce. | :45:05. | :45:11. | |
I will finish it with reduced chicken stock. We get it nice and | :45:11. | :45:14. | |
glazed. Now, tell us about the restaurant | :45:14. | :45:19. | |
and Suffolk? It is a converted water mill in Suffolk. It is a | :45:19. | :45:23. | |
beautiful place. It has a mention in the Doomsday Book. I have not | :45:23. | :45:29. | |
trade myself, but it is a nice claim to fame. We have 15 bedrooms, | :45:30. | :45:36. | |
a 50-seater restaurant. It is just a beautiful effect. The river runs | :45:36. | :45:41. | |
under the restaurant. It is perfect for this time of year. The terrace | :45:41. | :45:47. | |
really fills up. It is important to take the fat off, but don't expose | :45:47. | :45:53. | |
the flesh. Take out the sinew. So, how many covers can the | :45:53. | :45:58. | |
restaurant do? At the most about 60. Depending on the configuration. | :45:58. | :46:04. | |
Straight in the hot pan. No oils needed at all. | :46:04. | :46:10. | |
Turn that up a bit. So, basically you are colouring it | :46:10. | :46:16. | |
with the blow-torch then rendering The blistering helps to crisps it | :46:16. | :46:21. | |
up. Sea salt on the flesh side. An important thing with this, never | :46:21. | :46:26. | |
turn it over. It goes into the oven skin side down. | :46:26. | :46:32. | |
So it is all cooked on the skin? Yes. The whole lot. Looking at the | :46:32. | :46:37. | |
ideas with the pine. The other chef who has done similar stuff to this | :46:37. | :46:41. | |
is Sat Bains. He was one of your teachers throughout your career? | :46:41. | :46:51. | |
:46:51. | :46:56. | ||
Yes, I was his sou s chef for Sat. He eis a task master. He challenges | :46:56. | :47:01. | |
the chefs intellectually. He asks your opinions on what you think | :47:01. | :47:09. | |
about the food. Also another guy similar is Mr Raymond Blanc? Yes, I | :47:09. | :47:14. | |
worked for him. A really good grounding for a chef. | :47:14. | :47:19. | |
You mentioned that you go foraging for bits and pieces. Is that a main | :47:19. | :47:23. | |
part of your menu or is it something that is new to you? | :47:23. | :47:33. | |
:47:33. | :47:38. | ||
something that I have done. There are some really interesting | :47:38. | :47:41. | |
products out there and of course it is all seasonal. | :47:41. | :47:45. | |
Now, a little bit of fat over the top. We are getting more colour | :47:46. | :47:49. | |
here. And talking about seasonal. We have | :47:49. | :47:52. | |
rhubarb here. You want salt on here? It helps to break it down. | :47:52. | :47:58. | |
The duck goes in at 160 degrees for about seven to eight minutes | :47:58. | :48:02. | |
depending on the size. That is about 250 grams. So I would say | :48:02. | :48:12. | |
about eight minutes for that And the reduction, you want maple | :48:12. | :48:14. | |
syrup in there. It adds the sweetness. | :48:14. | :48:20. | |
So, what is next, then? We are waiting for the oil to come up to | :48:20. | :48:23. | |
do the rice. I will get the pumpkin seeds on. | :48:24. | :48:29. | |
I will do the rhubarb. This we can pour off and pour some over the top | :48:29. | :48:35. | |
of our rhubarb, then? When it boils, pour it over and let it cool. It is | :48:35. | :48:39. | |
perfectly cooked. It leave as little bit of crunch with it. For | :48:39. | :48:44. | |
the pumpkin seeds, you need cool oil, the seeds N it doesn't work if | :48:44. | :48:49. | |
you deep-fry it. You have to start it slowly. A little bit of salt in | :48:49. | :48:54. | |
there. It really changes the texture to get a nice nutty flavour | :48:54. | :48:57. | |
to it. So it happens quickly, even though | :48:57. | :49:04. | |
there is cool oil in there? Yes, you can hear it popping now. Just | :49:04. | :49:07. | |
stand back. You can see it starts to go around | :49:07. | :49:17. | |
:49:17. | :49:19. | ||
Straight on to a sieve and on to the paper. That is amazing for a | :49:20. | :49:25. | |
salad. And a little raw fennel salad? | :49:25. | :49:32. | |
raw fennel, salt and lemon juice to break it down. I mentioned Antonio | :49:32. | :49:37. | |
is taking part in food festivals, which is next month actually, but | :49:37. | :49:45. | |
you are taking part in a couple of food festivals in June? Yes with | :49:45. | :49:50. | |
have the Aldeburgh food festival and another in June celebrating the | :49:50. | :49:54. | |
food of Suffolk. There is some amazing stuff out there. | :49:54. | :50:01. | |
So, we have a reduction coming down, what are we waiting for, the oil? | :50:01. | :50:07. | |
Yes. This is normal wild rice? Yes. | :50:07. | :50:12. | |
Normal black wide rice and if is literally taking seconds to make. | :50:12. | :50:20. | |
I have the raw fennel here. The other thing is natural yoghurt. | :50:20. | :50:30. | |
:50:30. | :50:33. | ||
We thang in the fridge overnight. What it does, it gives this lovely | :50:33. | :50:40. | |
thick whey. It has a lovely acid flavour. We put it in the bread too, | :50:40. | :50:50. | |
:50:50. | :50:52. | ||
so we don't waste anything. You hang it in a Muslim cloth. | :50:52. | :51:02. | |
:51:02. | :51:06. | ||
About 12 hours, but it is thick, almost cheese-like. | :51:06. | :51:12. | |
-- muslin cloth. Now we are waiting for the oil to | :51:12. | :51:18. | |
get really, really hot. This happens quickly. | :51:18. | :51:22. | |
Watch this. So, the key is, lots of oil to | :51:22. | :51:29. | |
little rice otherwise it cools down and you get raw bits in there. So | :51:29. | :51:34. | |
one spoon... They will puff up now. The way to know it is done is when | :51:34. | :51:37. | |
it has stopped making a noise and they are still. | :51:38. | :51:42. | |
That is about there. Yes. Careful it is really, really | :51:42. | :51:51. | |
hot. And there you go, instant rice | :51:51. | :51:57. | |
krispies. Look at them! Yeah, little maggots! | :51:57. | :52:01. | |
I have never seen that before. It is a really interesting | :52:01. | :52:06. | |
technique. Now a little bit of sea salt. | :52:06. | :52:12. | |
And we are about ready to plate up here. | :52:12. | :52:19. | |
I will serve one without duck for you. Thank you. | :52:19. | :52:26. | |
Put the glaze into a bowl. It has a very meaty taste to the | :52:26. | :52:36. | |
:52:36. | :52:39. | ||
glaze. The duck into the glaze. | :52:39. | :52:49. | |
:52:49. | :52:51. | ||
Just stick the crispy rice and pumpkin seeds to it. | :52:51. | :52:56. | |
How long are you giving that to cook? This one had seven minutes | :52:56. | :53:00. | |
and five minutes to rest. It is really important to rest. The | :53:00. | :53:04. | |
presentation at the restaurant is not as important as the food. So we | :53:04. | :53:11. | |
don't spend a lot of time tonne. That is OK! If everything is | :53:11. | :53:15. | |
beautifully cooked and there are amazing ingredients, it is going to | :53:16. | :53:22. | |
look great cooked. That is how I see it. | :53:22. | :53:28. | |
You mention leaving the food to rest. A lot of home cooks don't do | :53:28. | :53:33. | |
Absolutely and then you wonder why it is tough. You notice there is no | :53:33. | :53:40. | |
blood on the plate because it has been well-rested. Mustard seeds | :53:40. | :53:44. | |
there to add to the salad for a little bit of heat and we finish | :53:44. | :53:48. | |
the dish with watercress. And these are the raw mustard | :53:48. | :53:52. | |
seeds? Yes. And the last thing to dress the | :53:52. | :53:57. | |
dish we have pine oil. That is the pine that we used earlier, blanched | :53:57. | :54:04. | |
for ten seconds and blitzed into sunflower oil. | :54:04. | :54:08. | |
So tell us what your dish is called again? This is Goosnargh duck | :54:08. | :54:10. | |
breast, puffed rice and pumpkin seeds, rhubarb and yoghurt | :54:10. | :54:12. | |
watercress. watercress. | :54:12. | :54:20. | |
And this is one without duck. It looks fantastic. | :54:20. | :54:30. | |
Good enough to eat. Here you go of the -- with that. | :54:30. | :54:35. | |
Look, he is ready. Tell me one thing, I am confused | :54:35. | :54:42. | |
about the modern way of cooking, why you spread it on the plate. | :54:42. | :54:52. | |
:54:52. | :54:55. | ||
spread it out so you get little tastes of everything as you eat. | :54:55. | :55:02. | |
The duck is kept nice and pink and allowing to rest. Wow! The blood is | :55:02. | :55:07. | |
not leaking it ut it puts a lot of people off. | :55:07. | :55:10. | |
Right, we need some wine to go with this and our expert, Peter Richards | :55:10. | :55:14. | |
is in Southampton today. So let's see what he's chosen to go with | :55:14. | :55:24. | |
:55:24. | :55:28. | ||
Spring is most definitely in the air with Paul's dish frfplt its | :55:28. | :55:33. | |
zingy rhubarb to the succulent duck breast. Even the crunch of the | :55:33. | :55:42. | |
puffed rice and the seeds. It cries out for a beautiful red. Now boj | :55:42. | :55:48. | |
lay or a herb-scented red work well, but to tie this together, we need a | :55:48. | :55:53. | |
up to more generosity. An eye to a savoury focus. With that in mind, I | :55:53. | :56:00. | |
have found a stunner. It is the sensational value, Errazuriz Pinot | :56:00. | :56:06. | |
Noir 2011. If I am looking for a refined but a generous style of | :56:06. | :56:10. | |
Pinot Noir, then New Zealand is often the first port of call, but | :56:10. | :56:18. | |
in terms of value, Chile makes some amazing Pinot Noirs. Firstly, the | :56:18. | :56:23. | |
duck and the gameyness of this it works so well with the Pinot Noir. | :56:23. | :56:30. | |
It is very soft and the juicy acidity picking up on the rhubarb | :56:30. | :56:37. | |
and the yoghurt. The scents work well with the pine and the Hershey | :56:37. | :56:41. | |
watercress. Finally, the soy and the stock | :56:41. | :56:46. | |
needs uemp to match with them, this wines that in spades in a very | :56:47. | :56:52. | |
soft-textured way. So, Paul, it is a very inventive dish with amazing | :56:52. | :56:57. | |
textures. Here is a mighty fine red to put a spring in your step. | :56:57. | :57:00. | |
Cheers! Cheers indeed. I think he has picked another | :57:00. | :57:03. | |
winner here. This is perfect. The balance with | :57:03. | :57:08. | |
the dish is perfect. There is a lot of asirdity in there. It would be | :57:08. | :57:12. | |
easy to overcomplicate it -- acidity. | :57:12. | :57:18. | |
A lot of flavours there, yes. fantastic. The rice is fantastic. | :57:18. | :57:23. | |
So unusual. There you go. You can relax now. | :57:23. | :57:26. | |
Right, let's get back to Celebrity Masterchef where the four new | :57:26. | :57:29. | |
competitors are about to face one of John's fiendish skills tests - | :57:29. | :57:39. | |
:57:39. | :57:39. | ||
Apology for the loss of subtitles for 412 seconds | :57:39. | :04:47. | |
You can see how the celebrities get on when they face their first | :04:47. | :04:50. | |
outdoor cooking challenge on next week's show! Right, it's time to | :04:50. | :04:52. | |
answer a few of your foodie questions. Each caller will also | :04:53. | :04:56. | |
help us decide what Lisa will be eating at the end of the show. So | :04:56. | :05:06. | |
:05:06. | :05:08. | ||
who do we have first on the line? It is Paul from Blackpool. | :05:08. | :05:16. | |
What is your question? I would like a recipe for wild bore. | :05:16. | :05:21. | |
Antonio? There is a pasta, it is bigger than a spaghetti, bigger in | :05:21. | :05:30. | |
size but shorter. It is typical of Umbria. To make a ragu with that | :05:30. | :05:33. | |
would be fantastic. Lovely. | :05:34. | :05:40. | |
Make it into a ragu. What dish would you like to see at the end of | :05:40. | :05:45. | |
the show e? Is it food heaven or food hell? It is food hell, I'm | :05:45. | :05:49. | |
afraid. You are a northerner, you should be | :05:49. | :05:56. | |
on my side! Calm down! Richard. What is your question? I have | :05:56. | :06:01. | |
lovely pork belly. I always get the crackling side of it but I want to | :06:01. | :06:07. | |
do something different. I take the fat and bones off. Cover | :06:07. | :06:17. | |
:06:17. | :06:17. | ||
it in salt. Then dice it up and crisps it up in the pan. You have | :06:17. | :06:22. | |
that put through pasta and a tomato sauce it is lovely. | :06:22. | :06:26. | |
And another one, put it in a pan with veg. With peppercorns and bay | :06:26. | :06:31. | |
leaf and bring it to the boil. Then leave it off the heat and then | :06:31. | :06:37. | |
press it in the fridge. Then you can slice it and pan-fry it. It is | :06:37. | :06:42. | |
fantastic with scallops. And boil it for a long time and eat | :06:42. | :06:46. | |
it with saur kraut. Wonderful. | :06:46. | :06:51. | |
Three dishes. What dish would you like to see at the end of the show? | :06:51. | :06:55. | |
Food heaven. And Pauline is there for us. What | :06:55. | :07:03. | |
is your question. --? I have a crown of duck. I need | :07:03. | :07:11. | |
a sauce to go with it. A crown of duck, what sauce would | :07:11. | :07:17. | |
you put with it? You know the quinns cheese. You dilute it it is | :07:17. | :07:22. | |
a wonderful flavour. Add a touch of balsamic vinegar and it is fine. | :07:22. | :07:27. | |
Simple. And ras bris are coming into season | :07:27. | :07:34. | |
soon. It working well with the a Addick fruit. | :07:34. | :07:39. | |
And then there is a sauce that you can make with caramel with orange. | :07:39. | :07:43. | |
With a little bit of vinegar to spice it up. So three recipes with | :07:43. | :07:49. | |
that one. Take your pick. What dish would you like to see at the end of | :07:49. | :07:52. | |
the show, food heaven or food hell? Food heaven, please. | :07:52. | :07:56. | |
There you go. Right, let's get down to business. | :07:56. | :08:00. | |
Paul Rankin is now enjoying his 6th week at the centre of our pan with | :08:00. | :08:09. | |
that 17.51 but can our chefs knock him out today? You can choose what | :08:09. | :08:15. | |
you like from the ingredients put in front of you. Let's put the | :08:15. | :08:21. | |
clocks on the screen please. Remember these are just for you at | :08:21. | :08:28. | |
home so you can see how they're doing. Three, two, one, go! Oh, it | :08:28. | :08:38. | |
:08:38. | :08:42. | ||
is not going well! It's the concentration. I think he is | :08:42. | :08:52. | |
:08:52. | :09:05. | ||
catching you up! We have mushrooms going?! Oops. | :09:05. | :09:11. | |
I am going to run out of music in a minute. | :09:11. | :09:19. | |
We got there. With mushrooms! Well, I will have | :09:19. | :09:24. | |
to have a taste. Eggs with the mushrooms is the best | :09:24. | :09:30. | |
thing. Hmm! It's lovely. | :09:30. | :09:40. | |
:09:40. | :09:43. | ||
What happened here, then, chef? Just ignore the broken egg. | :09:43. | :09:50. | |
Right. It looks to me like an omelette. | :09:50. | :09:53. | |
Paul, do you think you beat Sat Bains? No way. | :09:54. | :10:00. | |
I just want to be on the board. You did it in 57. It puts you down | :10:00. | :10:08. | |
here. Oh, no. | :10:08. | :10:15. | |
Antonio? Well, I believe, probably I will come around here somewhere. | :10:15. | :10:22. | |
Whereabouts? There? About here? About 30 seconds? Yes, maybe a bit | :10:22. | :10:27. | |
more. I think you need a new watch! You | :10:27. | :10:32. | |
did it in 55 seconds, that puts you down here as well. | :10:32. | :10:37. | |
Good, but put me with the other two. You can go where you want. It is | :10:37. | :10:43. | |
your birthday. So, will Lisa get her idea of food | :10:43. | :10:49. | |
heaven, the pasta or food hell, gnocchi? We are first of all going | :10:49. | :10:55. | |
to enjoy another masterful display with Raymond Raymond raumed. Today | :10:55. | :11:04. | |
he is making a coup of things, -- Raymond Blanc. Today he is making a | :11:04. | :11:08. | |
couple of things. But first a duck alyad. Take a look | :11:08. | :11:18. | |
:11:18. | :11:18. | ||
Apology for the loss of subtitles for 412 seconds | :11:18. | :18:32. | |
at this one. It is that time of the show to find | :18:32. | :18:36. | |
out if Lisa is facing food heaven or food hell. | :18:36. | :18:42. | |
$:/STARTFEED. It is that time of the show to find out if Lisa is | :18:42. | :18:47. | |
facing food heaven or food hell. Food hell is the pile of | :18:47. | :18:52. | |
ingredients that turn into gnocchi. Or food heaven is the asparagus. | :18:53. | :18:58. | |
What do you think that these guys have decided? I am really hoping it | :18:58. | :19:00. | |
is my asparagus. Don't be cruel. | :19:00. | :19:07. | |
It is. It is. So, there you go. Chef if I can get | :19:07. | :19:13. | |
you to do the breadcrumbs. Before I start with that. I will turn my | :19:13. | :19:20. | |
attention to the pasta machine. We are going to fire these up to make | :19:20. | :19:29. | |
these little pasta shapes that are, which, chef? Ginie. | :19:29. | :19:39. | |
:19:39. | :19:41. | ||
I think that is him making it up! They are lilies! So, we have the | :19:42. | :19:48. | |
lovely asparagus. We are going to blanch these. | :19:48. | :19:57. | |
Why when you go to Spain, the asparagus is white? They are cooked | :19:57. | :20:05. | |
under the earth until eethey come The sun gives them the chlorophyll. | :20:05. | :20:12. | |
It is like forced rhubarb. That is grown indoors. The outdoor is the | :20:12. | :20:15. | |
thicker estems, the forced rueb Santa Barbara the thinner stems | :20:15. | :20:25. | |
which is sweet. Fab. I have learned something now. | :20:25. | :20:30. | |
Now we are adding some oil to the pan here. | :20:30. | :20:36. | |
It is lovely in butter as well. Right, so a little bit of butter | :20:36. | :20:40. | |
and oil in the pan. I can do this myself at home, now. | :20:40. | :20:47. | |
We are using a little bit of garlic, but not until the breadcrumbs have | :20:47. | :20:50. | |
started. Others it will burn and catch. | :20:50. | :20:55. | |
You are right. He eis a good shuf. We are proper proud of him! It is | :20:55. | :21:05. | |
:21:05. | :21:07. | ||
OK. I will pay you later! -- he is a good chef. We are proper proud of | :21:07. | :21:14. | |
him! If you are cooking these at home, they do not take long at all. | :21:14. | :21:20. | |
You can do this when the weather is getting better on the barbeque, but | :21:20. | :21:30. | |
:21:30. | :21:31. | ||
blanch them in boiling water. Pop them in ice cold water and leave | :21:31. | :21:41. | |
:21:41. | :21:42. | ||
them. Then pop them on the barb queue. | :21:42. | :21:45. | |
There you go. Wow. | :21:45. | :21:51. | |
Have you never had the desire for meat? I stopped eating it when I | :21:51. | :21:58. | |
was 19. I cook it for other people. I pride myself on my roast. It is | :21:58. | :22:04. | |
just a personal taste, really. You would live well in Italy. They | :22:04. | :22:13. | |
have a lot of vegetarian dishes, but they are all a substitute of | :22:13. | :22:18. | |
meat. I love it in Italy on holiday. In | :22:18. | :22:25. | |
Rome, the choices were fantastic. It is like India and lots of | :22:25. | :22:30. | |
vegetarian dishes, but you can't beat fresh asparagus when in season. | :22:30. | :22:34. | |
It is lovely. It is one of my favourite | :22:34. | :22:39. | |
ingredients of the year. When you see this stuff grow, by | :22:39. | :22:44. | |
the time they have cultivated one end of the field, if the field is | :22:44. | :22:50. | |
big enough and the conditions are right, it grows overnight. It takes | :22:50. | :22:55. | |
three years if you plant them in the garden for you to get the first | :22:55. | :23:04. | |
of a good crop. Right so we are nearly there. The | :23:04. | :23:09. | |
breadcrumbs are in. Then the garlic goes in. | :23:09. | :23:13. | |
In Sicily they use this with parmesan on lots of dishes. | :23:13. | :23:18. | |
You have chilli there which is dicing up nicely. | :23:18. | :23:26. | |
Now the pasta from this machine, 14 eggs, a kilo of double zero flour, | :23:26. | :23:31. | |
a kilo of semolina flour and then you have lovely pasta. It is still | :23:31. | :23:35. | |
warm. It cooks very quickly. | :23:35. | :23:39. | |
This makes enough for about 165 people. | :23:39. | :23:48. | |
Lots of salty water in this as well. Yes, 10 grams of salt to a litre of | :23:48. | :23:54. | |
water. It is because the pasta needs | :23:54. | :23:59. | |
flavour before receiving the sauce. When you are making pasta, what is | :23:59. | :24:09. | |
:24:09. | :24:15. | ||
the ratio of eggs to flour? About eight or nine per kilo. I have seen | :24:15. | :24:20. | |
40 eggs made with a kilo of flour once. | :24:20. | :24:24. | |
40?! Now, the sauce for this is straightforward. The butter goes in | :24:24. | :24:27. | |
straightforward. The butter goes in the pan. | :24:27. | :24:31. | |
And what we use is the pasta water as well. Yep. | :24:31. | :24:39. | |
You really know it. Am I doing it right? Yep. | :24:39. | :24:46. | |
Just double checking to make sure I am doing it right! Lemon zest. | :24:46. | :24:54. | |
Lemon juice? A little bit. The pressure. | :24:55. | :25:02. | |
Yes! Yes, cooking Italian food in front of this man. | :25:02. | :25:09. | |
So, the pasta is nearly there. We can drain that off now. | :25:10. | :25:15. | |
It does not take long to cook about 30 seconds there. | :25:15. | :25:25. | |
:25:25. | :25:28. | ||
No, a little more. It takes about a minute! Then we | :25:28. | :25:34. | |
have the asparagus. Leaving the big stems to one side. | :25:34. | :25:38. | |
I may want to switch the machine off. | :25:38. | :25:44. | |
It is making a funny noise. Now we can finish this off. | :25:44. | :25:49. | |
That is going in. Ready for the parsley? Yes, all | :25:49. | :25:54. | |
straight in. The chilli too. So, fresh parsley, a bit of chilli. | :25:54. | :26:02. | |
Then we will make a little more moist with the sauce from the pasta. | :26:02. | :26:12. | |
:26:12. | :26:27. | ||
A little more butter. Black pepper. | :26:27. | :26:32. | |
This is the key to add some of this water from the pasta all together. | :26:32. | :26:37. | |
There we have the lovely pasta. Nice and moist. | :26:37. | :26:43. | |
Gorgeous. Thank you for letting me have the nice choice! | :26:43. | :26:48. | |
breadcrumbs. It is so quick to makes a well. | :26:48. | :26:54. | |
Brilliant. Parmesan? Yes. | :26:55. | :27:04. | |
:27:05. | :27:05. | ||
Parmesan! Get me some parmesan! Get some forks, please, Paul. | :27:05. | :27:11. | |
Happy with that? It has made all the difference, chef. | :27:11. | :27:16. | |
Bon appetite. Dive into that one and tell us what you think of this | :27:16. | :27:21. | |
one. Thank you very much. | :27:21. | :27:25. | |
Thank you very much. It smells amazing. | :27:25. | :27:34. | |
To go with this, peter has chosen a White Burgundy 2011. Priced at just | :27:34. | :27:38. | |
�5. A bargain wine. What do you think of that one? Really, really | :27:38. | :27:43. | |
good. When you mentioned asparagus, in | :27:43. | :27:47. | |
season it is like English strawberries, you cannot beat. It | :27:47. | :27:54. | |
So simple to cook. And the wine? I will give you the | :27:54. | :27:58. | |
bottle. Whereabouts in Italy, you mentioned | :27:58. | :28:04. | |
the breadcrumbs, where does that come from? Sicily. | :28:04. | :28:09. | |
There a little more. Dive into that. Best of luck with the tour. It | :28:09. | :28:14. | |
starts in June? June the 12th all around the country. | :28:14. | :28:19. | |
It is a number of dates. About 20? Yes. This will be nice. I get to | :28:19. | :28:24. | |
sing in the show. I have never done that before for a live audience. | :28:25. | :28:27. | |
Well that's all from us today on Saturday Kitchen Live. Thanks to | :28:28. | :28:30. | |
Antonio Carluccio, Paul Foster and Lisa Riley. Cheers to Peter | :28:30. | :28:33. | |
Richards for the wine choices! All of today's recipes are on the | :28:33. | :28:39. | |
website. Go to: bbc.co.uk/saturdaykitchen. We're | :28:39. | :28:43. | |
back live, next week, at the same time of 10am on BBC1. You can enjoy | :28:43. | :28:46. | |
more of our Best Bites tomorrow morning on BBC2. Good luck to any | :28:46. | :28:49. | |
of you running in the London Marathon tomorrow. Look out for our | :28:49. | :28:52. |