:00:09. > :00:19.Good morning. There's a feast of fabulous food coming up next! This
:00:19. > :00:34.
:00:34. > :00:37.is Saturday Kitchen Live! Welcome to the show. Joining me in
:00:37. > :00:40.the studio today are two top chefs who cook food from two very
:00:40. > :00:42.different regions of the world. First, The man behind the award-
:00:42. > :00:47.winning Italian restaurant inside the Intercontinental Hotel on
:00:47. > :00:50.London's Park Lane, It's Theo Randall. Next to him is probably
:00:50. > :00:55.the most famous Indian cookery writer in the world. She
:00:55. > :00:58.practically introduced us all to the joys of spicy food. Making a
:00:58. > :01:08.long overdue return to Saturday Kitchen, it's Madhur Jaffrey. Good
:01:08. > :01:09.
:01:09. > :01:16.morning to you both. Theo you are cooking first, what is on the menu?
:01:16. > :01:22.It is a ravioli. Stuffed with fennel. You are helping me make a
:01:22. > :01:26.wet walnut sauce to go with that. The name translates to little
:01:26. > :01:31.bellies? Yes. That is on the shape of the pasta?
:01:31. > :01:36.Yes. Madhur? I am making whole reasted
:01:36. > :01:39.marsala chicken. It will be an exotic Indian roast chicken.
:01:39. > :01:42.With roast potatoes with a difference? Yes.
:01:42. > :01:45.So, two delicious dishes to look forward to already and we've got
:01:45. > :01:50.more great foodie films from the BBC archives, all of which are
:01:50. > :01:53.brand new to Saturday Kitchen too. Today's episodes are from Rick
:01:53. > :01:55.Stein, Great British Menu and Rachel Koo. Now, our special guest
:01:55. > :01:58.this morning shot to fame playing the notorious Zoe Slater in
:01:58. > :02:02.Eastenders before heading to Hollywood to star in the remake of
:02:02. > :02:05.the Bionic Woman. She's back home now and up on the West End stage in
:02:05. > :02:15.a brand new production of the classic musical Caberet. Welcome to
:02:15. > :02:15.
:02:16. > :02:20.Saturday Kitchen, Michelle Ryan. Great to have you back. You
:02:20. > :02:25.disappeared. Now you are back? now I'm back.
:02:25. > :02:30.You brought the weather with you. It is great to be back and on the
:02:30. > :02:35.West End stage. What a career, you are still only
:02:35. > :02:42.28? Yes. You left EastEnders at 21. Then to
:02:42. > :02:49.Hollywood? Now I have my freedom! So you are in Cabaret? Yes, playing
:02:49. > :02:56.it every night with Shaun Philips and it is a dream. It is a great
:02:56. > :02:58.dance band it is a great show. So at the end of TODAY'S programme
:02:58. > :03:01.I'll cook either food heaven or food hell for Michelle., It'll
:03:01. > :03:05.either be something based on your favourite ingredient - food heaven,
:03:05. > :03:08.or your nightmare ingredient - food hell. It's up to our chefs and a
:03:08. > :03:11.few of our viewers to decide which one you get. So, what ingredient
:03:11. > :03:16.would your idea of food heaven be? It would be chocolate cheesecake.
:03:16. > :03:18.That sounds good to me. Just that! I have a really sweet tooth.
:03:18. > :03:24.Anything with raspberries and berries, I like.
:03:24. > :03:28.What about the dreaded food hell? Crab. Some fish I am not keen of.
:03:28. > :03:32.Crab I am not a fan of. So, it's either chocolate or crab
:03:32. > :03:35.for Michelle. For her food heaven I'm going to make something that I
:03:35. > :03:38.know a lot of people would have in their food heaven lists, a baked
:03:38. > :03:41.white chocolate cheesecake. The chocolate is added to a mixture of
:03:41. > :03:44.cream cheese, sugar, vanilla, lemon zest and beaten egg whites. Poured
:03:44. > :03:54.onto a sponge base with a splash of bourbon and gently baked. It's
:03:54. > :04:00.served with a dusting of icing sugar and a raspberry sauce. Please,
:04:01. > :04:06.please vote for that one. Or, Michelle could be facing crab,
:04:06. > :04:12.a Singapore chilli crab. The crab claws ra cracked and added to a
:04:12. > :04:15.sauce made of chilli, hoisin, fish sauce, tomato sauce, served with a
:04:15. > :04:20.pile of rice on the side. That sounds good.
:04:20. > :04:24.You will have to wait until the end of the show to see which one
:04:24. > :04:34.Michelle gets. If you would like to answer a question on the show today,
:04:34. > :04:42.
:04:42. > :04:46.call the number at: Right, do you like Italian food?
:04:46. > :04:49.Yes, I love it. This man produces the best.
:04:49. > :04:52.Right, cooking first today is a man whose passion and knowledge of
:04:52. > :04:57.Italian ingredients has helped him turn his restaurant into one of the
:04:57. > :05:03.best in the country. It's Theo Randall. Now, pasta on the menu as
:05:03. > :05:09.usual, funny that! Yes. It is a lovely pasta using eggs.
:05:09. > :05:19.You do use a lot of egg yolks in the pasta? Yes, I like a rich dough.
:05:19. > :05:21.
:05:21. > :05:24.It adds texture to the pasta. This is 250 grams of OO flour and
:05:24. > :05:30.semolina flour. Two egg yolks. It is quite rich.
:05:31. > :05:36.The sauce you want me to do? Yes, lovely wet walnuts. We want to
:05:36. > :05:41.crack them with garlic, salt, and make a really delicious sauce with
:05:41. > :05:47.lemon juice, lemon zest, parmesan, parsley, milk and olive oil.
:05:47. > :05:53.We call them wet walnuts as they are soft in the middle? They are
:05:53. > :05:57.the fresh new season's walnuts. I think if you think of game, then
:05:57. > :06:03.the walnuts are in season at the same time? Yes, perfect.
:06:03. > :06:08.The two go together. I like to prove the pasta. The
:06:08. > :06:09.tougher it is, the better it is. You can roll it thinner, so then it
:06:09. > :06:18.You can roll it thinner, so then it is lighter.
:06:18. > :06:23.Now, I know that wet walnuts are used a lot in Indian cookery?
:06:23. > :06:28.they are. They grow in Kashmir. There is lots used in recipes.
:06:28. > :06:33.There is one dish that is used with dried cherries and walnuts. It is
:06:33. > :06:39.wonderful. Any sauce is a chutney, we would call it a chutney.
:06:39. > :06:44.Try those. They are different to what you have. The wall nuts that
:06:44. > :06:51.are drier. They are soft. That is the key. That is why they call them
:06:51. > :07:00.wet walnuts. Shall I get the water on? Yep,
:07:00. > :07:06.sorry! OK, so I have two sheets of pasta. My Ricotta. This is sheep's
:07:06. > :07:12.Ricotta. It has a lighter taste than the cow's milk Ricotta.
:07:12. > :07:18.Now, congratulations are in order. You have won another award for your
:07:18. > :07:26.Italian restaurant? Yes, we won the Best Italian Restaurant in the
:07:26. > :07:34.Harden's Guide. That is fantastic. Now I have fennel greens here.
:07:34. > :07:40.So, tell us about Ricotta. It is a by-product of cheese? Ricotta is
:07:40. > :07:49.the whey. The left over of the Kurds. They boil it up. -- curds.
:07:49. > :07:59.They boil it up to get a froth. When it gets to about 96 Celsius,
:07:59. > :08:04.
:08:04. > :08:09.it starts to go sold. -- solid. You put it in a basket so that it is
:08:09. > :08:13.hardening and then is really like a cheese.
:08:13. > :08:17.That is pretty much it. Let me check the seasoning.
:08:17. > :08:24.I have the feeling that I have the bum job here? You have the hardest
:08:24. > :08:30.job. I have the easy one. So, crush that in the pestle and mortar with
:08:30. > :08:33.garlic and salt. I will put the little bits of
:08:33. > :08:39.Ricotta. Like when making ravioli on the pasta.
:08:39. > :08:45.What is the best way to store it once it is made? You can make the
:08:45. > :08:54.dough and freeze it but the best way to make pasta is the day before.
:08:54. > :09:02.It takes time to make ravioli. If you leave it over the day, at
:09:02. > :09:10.the speed you are going... I didn't get a walnut. I am feeling left out.
:09:10. > :09:17.I get the message! Thank you so much. Adding insult to injury.
:09:17. > :09:22.So, garlic and salt. Then get your walnuts in. Don't
:09:22. > :09:27.smash my hand! You are there. They are really fresh. They are
:09:27. > :09:33.very soft. Almost wet. It is like an almond.
:09:33. > :09:43.It is. And you want parmesan and lemon in
:09:43. > :09:55.
:09:55. > :10:00.there? Parmesan and then some lemon and lemon juice with the lemon zest.
:10:00. > :10:09.Would you freeze it with the filling? Well, you can, but when it
:10:09. > :10:18.dries, the pasta can go soggy. You can put them on a tray with
:10:18. > :10:23.semolina flour, and put them in the fridge and use the -- them the day
:10:23. > :10:29.after. You can make ravioli or little
:10:29. > :10:33.pansotti. They are called little bellies. Well, these are quite big
:10:33. > :10:38.bellies, actually. What are you looking at me for when
:10:38. > :10:46.you say that? I have this in my hand! If you would like to ask a
:10:46. > :10:51.question on the show, call this number:
:10:51. > :10:55.Right, what do I have in here? bit of milk. A bit of parmesan.
:10:56. > :11:01.That is in there. A bit of chopped parsley.
:11:01. > :11:06.Oil in there? We are going to put in oil in there as well to get a
:11:06. > :11:14.lovely oily sauce. No butter in that part. That comes later.
:11:14. > :11:19.So, get rid of all of these bits. So, just cimp the edges. If you
:11:19. > :11:28.don't they will explode. These are better made the day before or a few
:11:29. > :11:35.hours before. -- Crimp the edges.
:11:35. > :11:40.One question, how do you make alphabet spaghetti? It is simple!
:11:40. > :11:45.Get a big sheet of pasta and a knife.
:11:45. > :11:48.You can do that the next time you come on the show! As long as you
:11:48. > :11:54.make the sauce. .A Minute left.
:11:54. > :12:00.Parsley, you want this chopped. Yes, a bit of butter.
:12:00. > :12:05.So, with fresh pasta, you don't cook it for long? It has just been
:12:05. > :12:10.made. Just a minute. Seasoning in there? Not yet.
:12:10. > :12:13.Lemon juice for that. I have the zest.
:12:13. > :12:20.Lemon juice. There you go. Give it a mix.
:12:20. > :12:29.Now you have put inside the Ricotta, the fennel tops? Yes, the fennel
:12:30. > :12:34.and Ricotta goes well. It has Ann seed kind of taste.
:12:34. > :12:38.-- anniseed. It has butter to toss the pasta
:12:38. > :12:48.through. It can be oil. It doesn't have to be butter.
:12:48. > :12:51.
:12:51. > :13:01.Of course it does! Are you mad!? Get that lovely butter in the pasta.
:13:01. > :13:01.
:13:01. > :13:09.Not as much as this, but never mind. A little bit of black pepper. Put
:13:09. > :13:16.them on the plate. A nice generous portion for you,
:13:16. > :13:21.James. It is not me, I have not go two
:13:21. > :13:26.shows to do today! Then we get the delicious sauce. Which is delicious.
:13:26. > :13:34..Thank You. I am armed with the rolling pin in
:13:34. > :13:42.case! So, the sauce has the wet walnuts. The tiny bit of garlic.
:13:42. > :13:47.The milk and I will put these on, the lemon and the olive oil.
:13:47. > :13:51.Finished off with a little bit of parmesan and black pepper.
:13:51. > :13:59.So tell us the dish in Italian? Ricotta and fennel pansotti with
:13:59. > :14:09.wet walnut sauce. That means little beis and walnuts!
:14:09. > :14:16.Wet walnuts! -- little bellies and wet walnuts! There you go, you get
:14:16. > :14:20.to dive into this one. Tell us what you think of that for breakfast.
:14:20. > :14:26.Dive in! We already like the walnuts.
:14:26. > :14:31.I will hold you to the alphabet spaghetti. It is a deal.
:14:31. > :14:36.You can use meat? Yes, but it is so simple.
:14:36. > :14:40.You mentioned the game? That would You mentioned the game? That would
:14:40. > :14:46.work with the walnuts. There you go. Right we need wine to
:14:46. > :14:49.go with this. We sent Tim Atkin to the heart of Kent. What did he pick
:14:49. > :14:56.to go with Theo's fab lousz ricotta and fennel pansotti with wet walnut
:14:56. > :15:02.sauce? -- fabulous. I am here at Canterbury Castle, but
:15:02. > :15:11.I'm heading to the city where the festival is in full swing. Wine
:15:11. > :15:15.lovers, it is time to tell a tale... Theo, you are the prince of pasta!
:15:15. > :15:20.I'm determined to find a brilliant wine to go with your perfect
:15:20. > :15:25.pansotti. I have ruled out a red because of a tricky ingredient in
:15:25. > :15:30.the dish, which is the walnut sauce it could make the tannins taste
:15:30. > :15:38.bitter. So I am going white and light and oaked.
:15:38. > :15:46.There could be this, the Sauvignon blank, but I know you are huench
:15:46. > :15:56.Italian fan. So I think we should drink local. It is the Gavi
:15:56. > :16:00.Montiero 2011. Piemonte is best known for its wines. Especially the
:16:00. > :16:06.barolo. This wine could be undervalued.
:16:06. > :16:13.I'm getting notes of citrus and fresh herbs, perfect for the lemon
:16:13. > :16:19.juice and fennel. The acidity cuts through the parmesan and the fennel
:16:19. > :16:26.it balances with the fresh oil. The feathery fennel. There is a
:16:26. > :16:32.nuttiness that picks up on the walnuts. Pasta from Theo, wine from
:16:32. > :16:38.Piemonte. Delicious! It is delicious. A bargain at just under
:16:38. > :16:45.Amazing. It is very good. I have to say one
:16:45. > :16:53.thing, there are two things in common with Mitchell. In EastEnders
:16:53. > :16:58.and RADA with Sian Philips. Wow! Coming up Madhur is cooking
:16:58. > :17:04.for us, what is it again? It is whole reasted marsala chicken.
:17:04. > :17:09.I was building you up! It is roast chicken with roasted potatoes done
:17:09. > :17:14.in an Indian style. So, it is roast chicken and
:17:14. > :17:19.potatoes with an Indian topping. It is time now to catch up with Mr
:17:19. > :17:27.Rick Stein. He is making a pilgrimage to Galicia, where he has
:17:27. > :17:31.a date with an empanada! This is a monastery, where Graham Green would
:17:31. > :17:41.come from time to time to help to strengthen his belief in
:17:41. > :17:43.
:17:43. > :17:50.Catholicism, but it is in nearby Santiago deCompestala, where they
:17:50. > :18:00.come to pay homage to St James. The pilgrims here have been making this
:18:00. > :18:37.
:18:37. > :18:41.journey on foot for over 1,000 Now there is olive oil on here,
:18:41. > :18:46.then finally the top. Incidentally, this is not a short
:18:46. > :18:52.crust pastry. It is made more like a bread dough, but because it is
:18:52. > :18:59.being made with oil, it has an elastic quality to it. On the dot
:18:59. > :19:03.of 8.00am, the baker lady comes to take it to her oven, cooling down
:19:03. > :19:10.from baking that morning's bread. The popular filling here is fish,
:19:10. > :19:16.being near the sea. This one has octopus in it. It is very Galician.
:19:16. > :19:21.Well, all I can say it is one of life's pleasures to taste a freshly
:19:21. > :19:28.baked empanada with a cup of wine. Very good! There is a good market
:19:28. > :19:33.near the cathedral. It is called Abastos. It is like a farmer's
:19:33. > :19:41.market. Right amongst it is a tiny restaurant run by a couple of young
:19:41. > :19:46.men called Yargos and Marcos. They have had to come up with novel
:19:47. > :19:55.ideas to use all of the best resources to make the most of their
:19:55. > :20:01.tiny restaurant. They have made a cup of coffee in -
:20:01. > :20:08.- they have made cockels in ten seconds, made with the steam from
:20:08. > :20:15.the coffee machine. Not a hint of coffee! Today we are going to
:20:15. > :20:25.choose the best fish. There is hake. I love seafood. It is my passion.
:20:25. > :20:37.
:20:37. > :20:44.Let's go to the seafood. How much are these? Three kilos for
:20:44. > :20:48.He has to work now. He has to work. Fine. Yes, he has
:20:48. > :20:53.He has to work. Fine. Yes, he has to work. We had held him up so much.
:20:53. > :20:57.I felt honour-bound to give him a hand. I did not know I would be
:20:57. > :21:02.enrolled to do a pit of prepare this morning, but they are so short.
:21:02. > :21:06.They have this lunch for 12 people. They have only been opened for
:21:06. > :21:13.three months. It is such a good idea and so nice to see young
:21:13. > :21:17.people getting involved like this. If I were their age, I would be so
:21:17. > :21:22.excited. Set up in a lovely restaurant next to a lovely market.
:21:22. > :21:27.Going around the market that day for that day's cooking only. You
:21:27. > :21:32.are changing the menu every day. You can cook what is freshest in
:21:32. > :21:37.the market it is every chef's dream. He is a clever boy. It is hard to
:21:37. > :21:42.do simple things like this. The way of most chefs is to make things
:21:42. > :21:47.difficult. It is the Michelin guide way, to take something perfectly
:21:47. > :21:57.simple, made by God and to muck it up. He has not done it. I love him
:21:57. > :22:06.
:22:06. > :22:16.the dishes I'm discovering Well, before I start cooking
:22:16. > :22:32.
:22:32. > :22:37.I just have to say To help them in their cooking I put
:22:37. > :22:41.the lid on the mussels. After a couple of minutes they are done. I
:22:41. > :22:46.drain them and serve them up. This is a great starter when you have
:22:46. > :22:51.lots of friends around and you are waiting for the main course to cook.
:22:51. > :22:56.They look so appetising. To make the zingy dressing you need peppers.
:22:56. > :23:03.I like the long ones, they are Romano peppers. Cut them finally.
:23:03. > :23:06.You are not going to cook them. They must not be chunky in the
:23:06. > :23:10.finished sauce. Whey like about the ingredients. It
:23:10. > :23:15.is about the freshness and the colour of them. The cooking is
:23:15. > :23:22.straightforward. I remember an early experience going into a tapas
:23:22. > :23:27.bar. It was in Majorca. They cooked mussels on a griddle. Put the
:23:27. > :23:33.mussels on the griddle. Put a sweet tin on the top to retain the steam.
:23:33. > :23:43.Scooped it up, put them on a plate on the bar. Beer, mussels, fab.
:23:43. > :23:49.
:23:49. > :23:57.So, now, salty capers. They go in So now some salty capers and they
:23:57. > :24:06.I prepared before, and of course, All you need to do now is
:24:06. > :24:14.and that great Spanish invention, Out with the balsamic,
:24:14. > :24:23.possibly a tad too much because this liquid
:24:23. > :24:27.I really does make a lovely are at their tippy top best
:24:27. > :24:36.Mussels vinaigrette followed by a cold beer.
:24:36. > :24:36.They
:24:36. > :24:37.They look
:24:37. > :24:42.They look delicious.
:24:42. > :24:48.They look delicious. This week I have had a letter from Greg Wolfman.
:24:48. > :24:54.He asked me to do a masterclass on something that you all have in your
:24:54. > :25:04.cupboard. It is basically tomato ketchup. You basically need these
:25:04. > :25:07.
:25:07. > :25:13.ingredients here. You have diced tomatos, nutmeg, cinnamon, tobasco
:25:13. > :25:18.mustard, bay leaf, a tiny bit of garlic. You start off with the
:25:18. > :25:21.tomatoes, you can use tinned ones or fresh, but you need to cook it
:25:21. > :25:26.or fresh, but you need to cook it longer if they are from the tin.
:25:26. > :25:32.A tiny bit of garlic. That is a personal preference. That is with
:25:32. > :25:38.the bay leaf. Then throw in the spices. This is nutmeg and cinnamon.
:25:38. > :25:46.The brown sugar is essential. The two ingredients, the brown sugar
:25:46. > :25:51.and the red wine vinegar, as well as the tomatoes. Then the tomato
:25:51. > :26:01.puree. This is purely for colour. Then mustard powder. English
:26:01. > :26:05.mustard powder. Throw that in and as much tow bass co as you want --
:26:05. > :26:10.Tobasco as you want. Cook this for about ten minutes with the tinned
:26:10. > :26:15.tomatoes. If you are using fresh, you need to do a good 30 minutes,
:26:15. > :26:22.as it softens them down. Then you have this mixture. Wi is almost
:26:22. > :26:26.like a tomato ragu. The Italians call this. Then blend it. You can
:26:26. > :26:35.thicken it if you want with corn flour. You can take the bay leaf
:26:35. > :26:40.out or leave it in. I will leave mine in. Why not? Is it quite spicy,
:26:40. > :26:45.then? It has a bit of a kick. It is optional if you put the spice in it,
:26:45. > :26:52.but blend this now. It is the thickening process of
:26:52. > :26:56.this stage. If it is too thin. You can then take cornflour.
:26:56. > :27:01.Slacken it down with cold water and then put it back on the stove and
:27:01. > :27:11.heat it up. Then it brings it together into a ketchup that we are
:27:11. > :27:11.
:27:11. > :27:16.so familiar with. The origin of ketchup is Indonesia, isn't it?
:27:16. > :27:20.Then you have this simple ketchup mixture. You can let it go cold.
:27:20. > :27:27.You can season it with salt and pepper. This is going to keep for
:27:27. > :27:32.about a good week, I suppose in the fridge.
:27:33. > :27:38.There you have ketchup. Easy as that. Now I will serve that with
:27:38. > :27:43.these, they are cod cheeks. The cheeks of a cod. You can get cod or
:27:43. > :27:49.monkfish cheeks. They have a membrane underneath. You can see
:27:49. > :27:55.that there? We lose that. It just toughens it up as they cook. The
:27:55. > :28:00.great thing about these, they are so inexpensive. In France, you will
:28:00. > :28:05.see loads of these. The Italians must use them as well, but they use
:28:05. > :28:10.loads of them. They are so inexpensive, as I said. About a
:28:10. > :28:15.fifth of the price of cod fillet. Basically, they are just a wasted
:28:15. > :28:19.product. They take the cheeks off and you have this solid nugget of
:28:19. > :28:25.meat. If you get a fish supplier that gives you these, they are
:28:25. > :28:35.fantastic. This is the batter. Strong bread flour. Vinegar, yeast,
:28:35. > :28:43.salt and sugar, then beer. I am using a Yorkshire beer. Black Sheep.
:28:43. > :28:48.They do another one called Rig Welter. It is named after a sheep
:28:48. > :28:55.that's been rigged. Why are you laughing? Nope!
:28:55. > :29:01.sheep that is wandering around normally, now, this is one that is
:29:01. > :29:07.rigged. That means it can't go. You like my acting? That is technically
:29:07. > :29:10.it! It is a sheep, once it is on its back, it cannot get up without
:29:10. > :29:14.assistance. It needs the farmer to put him back
:29:14. > :29:19.up again. Why is he on the back? Because he's
:29:19. > :29:26.been drinking too much beer? Exactly. We leave that to prove.
:29:26. > :29:30.Then throw in our cod cheengs. -- cheeks and throw them in the
:29:30. > :29:38.fryer. Now, I can't believe it's been
:29:38. > :29:44.seven years since you left east erpbdz. It seems like yesterday.
:29:44. > :29:49.-- EastEnders. After leaving EastEnders you got a
:29:49. > :29:52.part in a movie in Hollywood. Was that the reason you left? I think
:29:53. > :29:57.that I felt five years was long enough. The next day I left I
:29:57. > :30:00.started work on a film. It has been busy ever since.
:30:00. > :30:05.Obviously you went to America, Bionic Woman. That must have been a
:30:05. > :30:09.great part to get? It was amazing. Getting to play the Bionic Woman
:30:09. > :30:15.and all that it entailed was amazing.
:30:15. > :30:20.There were a lot of actresses, mega well-known actresses after the
:30:20. > :30:26.part? I think that they saw pretty much everyone. I remember when I
:30:26. > :30:35.read the script I thought it was an amazing part. I was filming on a
:30:35. > :30:40.film with Faye Dunaway. I was not that focused on it at the audition,
:30:40. > :30:46.but I think they obviously liked the audition and flew me out.
:30:46. > :30:56.Because I was reluctant to do it at first when everyone was desperate
:30:56. > :30:56.
:30:57. > :31:00.to, I think they were thinking that I was not willing and that went in
:31:00. > :31:07.my favour. After that you have been in lots of
:31:07. > :31:13.stuff. You were in period dramas, Mansfield Park? Yes.
:31:13. > :31:18.And Doctor Who. Lots of films. And already this year, you have a
:31:18. > :31:28.film that has been out since July? Yes, The Man Inside.
:31:28. > :31:35.That is with Peter Mullin. Then Cockneys Versus Zombies.
:31:35. > :31:42.It is coming full circle! Is it about that? It is as simple as that.
:31:42. > :31:50.It is zombies and the cockney family saving themselves in London
:31:50. > :32:00.from the zombies. That was with Honour Blackman and lots of
:32:00. > :32:03.
:32:04. > :32:09.brilliant young actors. Now Cabaret. I mean, cabaret, huge shoes to fill.
:32:09. > :32:16.Liza Minelli, obviously. Dame Judi Dench? Yes, I think that I like a
:32:17. > :32:20.challenge. There is something great about playing the iconic roles.
:32:21. > :32:25.Jamie Summers was in the original Bionic Woman? Yes.
:32:25. > :32:30.But I guess anything that gives me extra homework, I like.
:32:30. > :32:38.They are all different roles. You almost leave yourself wide open.
:32:38. > :32:42.You don't stop? No, I don't, but it is probably the most hardest and
:32:42. > :32:46.rewarding job, Cabaret. There is the singing, dancing and acting and
:32:46. > :32:51.doing eight shows a week. What is great, though, is being part of a
:32:51. > :32:57.company and the connection with the audience. Each night it varies. It
:32:57. > :33:02.is just that you really feel like... Do you make the part your own?
:33:02. > :33:07.Obviously you are not going to compete with what has been before?
:33:07. > :33:11.You would not want to do that. I think that the found the book,
:33:11. > :33:15.the original novel, interesting and useful. That is closer to the Sally
:33:15. > :33:18.that I play, really. That is out now. When are you
:33:18. > :33:28.appearing in it until? January the 19th.
:33:28. > :33:31.
:33:31. > :33:35.At what theatre? At the Sav oi Theatre -- Savoy Theerlt.
:33:35. > :33:42.-- theatre. You will like these.
:33:42. > :33:47.I live down south. Understand, when a Yorkshireman asks you for scraps,
:33:47. > :33:53.people look at you like you are mad, but these are the best bits. To
:33:53. > :33:58.prove a point. You dive into that... Crunchy! You see!
:33:58. > :34:02.These are lovely. They are like little pearls,
:34:02. > :34:08.nuggets of fish. If you can buy them they are delicious.
:34:08. > :34:14.Happy with that? Hmm! If there is a skill or tip you would like me to
:34:14. > :34:18.demonstrate on the show or you need help with a cooking technique. Drop
:34:18. > :34:21.me a line and we will try to answer me a line and we will try to answer
:34:21. > :34:26.them on the show. Right, what are we cooking for
:34:26. > :34:34.Michelle at the end of the show? It could be food heaven, the chocolate
:34:34. > :34:41.cheesecake. The chocolate is melted with cream cheese, sugar, lemon
:34:41. > :34:47.zest, vanilla, egg whites, with a splash of Bourbon. Or there could
:34:48. > :34:56.be food hell, crab. I have mighty crab claws. The crab claws are
:34:56. > :35:02.cracked, cooked with garlic, chilli and tomato sauce. Some of our chefs
:35:02. > :35:07.in the studio get to decide Michelle's fate today. You have to
:35:07. > :35:16.wait until the end of the show to see what she gets.
:35:16. > :35:26.Right, now it is Great British Menu. We have Nathan Outlaw and Paul
:35:26. > :35:36.
:35:36. > :35:39.and know this is just the start with his take
:35:39. > :35:42.served with mushroom ketchup and deep-fried seaweed.
:35:42. > :35:44.It was the top-scoring starter in the heats
:35:44. > :35:51.and Paul's keen to know if it can get any better.
:35:51. > :35:53.Nathan's sticking to his guns,
:35:53. > :35:54.but is his spruced-up sausage, egg and chips
:35:55. > :35:56.with potato terrine, mushroom ketchup and deep-fried quails egg
:35:56. > :35:58.a fitting start for an Olympic feast?
:35:58. > :36:02.Smells good. Smells really good.
:36:02. > :36:04.It's a bit beige, isn't it? The idea of putting a sausage up there
:36:04. > :36:06.as the first course of a top-quality banquet,
:36:06. > :36:08.that in itself is a bold statement.
:36:08. > :36:11.It may be quite dull to look at, but it's absolutely delicious.
:36:11. > :36:14.Is this the sort of dish
:36:14. > :36:16.we can see kicking off the dinner at the final banquet?
:36:16. > :36:17.I think it's a beautiful piece of thinking.
:36:17. > :36:20.Utterly delicious. I think the composition is intelligent
:36:20. > :36:26.and I think it's perfect. I just think it looks awful.
:36:26. > :36:28.So, a full house for Nathan's flavours,
:36:28. > :36:30.but a question mark over presentation.
:36:30. > :36:34.Could it be Paul's chance to steal the lead?
:36:34. > :36:36.He's also riffing on the breakfast theme,
:36:36. > :36:38.serving pork belly with hash browns
:36:38. > :36:42.and an innovative black pudding pain au chocolat.
:36:42. > :36:45.Having been penalised in the heats for making his starter too filling,
:36:45. > :36:51.he's making radical changes today.
:36:51. > :36:53.Some doubt's crept in. To start a meal off at a banquet,
:36:53. > :36:56.I've maybe gone a bit carb-heavy
:36:56. > :36:58.with the rice, the beans and the pastry,
:36:58. > :37:02.so I'm taking away the rice and the beans.
:37:02. > :37:04.I'm still going to do a hash brown,
:37:04. > :37:06.but I'm going to do a simple poached egg
:37:06. > :37:08.wrapped in potato and deep-fried.
:37:08. > :37:10.That surprises me, because the hash brown I really liked.
:37:10. > :37:12.It might be a risk in that I might be shooting myself in the foot,
:37:12. > :37:14.but it is a risk I think I'm willing to take.
:37:14. > :37:17.You must have had a bit of a sleepless night then?
:37:17. > :37:19.To make a change at the last minute? Quite radical for you.
:37:19. > :37:22.Less is sometimes more, isn't it?
:37:22. > :37:24.Undeterred, Paul plates his pork belly
:37:24. > :37:26.and pared-back hash brown
:37:26. > :37:29.and uses a board to present his pain au pudding,
:37:29. > :37:35.and cappuccino mug of chunky tomato sauce.
:37:35. > :37:45.Will Paul's slimmed down Olympic breakfast sit well with the judges?
:37:45. > :37:51.
:37:51. > :37:54.It's another breakfast! How many breakfasts are we going to get this morning?
:37:54. > :37:56.This is just wonderful!
:37:57. > :37:59.This is a poached egg inside here, look.
:37:59. > :38:01.It's an incredibly fine potato crust- on the outside.
:38:01. > :38:04.It's pain au chocolat black pudding. I think the execution is amazing.
:38:04. > :38:07.This is really skilful stuff.
:38:07. > :38:09.I think the tomato ketchup
:38:09. > :38:11.is a bit too lumpy, a bit too much of an afterthought.
:38:11. > :38:14.I don't think it's a gastronomic hit.
:38:14. > :38:17.Oliver! That is really unkind!
:38:17. > :38:21.This tastes delicious, it's skilfully done, it's witty and it's exquisite!
:38:21. > :38:23.When I'm looking for a dinner,
:38:23. > :38:26.which is supposed to go down in some of the greatest sportingheroes and heroines of this country,
:38:26. > :38:29.I want them not to have breakfast.
:38:29. > :38:36.I want to have something they've never eaten before!
:38:36. > :38:39.Rave reviews as a breakfast,
:38:39. > :38:42.but not as a sumptuous banquet starter.
:38:42. > :38:46.So, Nathan is just out in front heading into the fish course
:38:46. > :38:50.and as a two Michelin-starred seafood chef, this could be his chance to shine.
:38:50. > :38:52.His mackerel fillet and mackerel belly roll,
:38:52. > :38:56.served with a signature sauce of oyster, horseradish and cucumber,
:38:56. > :38:59.scored a stunning nine in the week.
:38:59. > :39:00.And conscious of the competition, Nathan's pushing to make it a ten.
:39:01. > :39:03.Make any changes? Did pretty well.
:39:03. > :39:05.I got nine from Tom which I was chuffed about.
:39:05. > :39:07.The only thing they picked up on was if there was enough oyster flavour
:39:07. > :39:09.coming through from the sauce,
:39:09. > :39:11.but I put more oysters in the mayonnaise.
:39:11. > :39:14.So, hopefully, a bigger punch of oyster coming through.
:39:15. > :39:16.Nathan's dish might sound simple
:39:16. > :39:19.but his savoury roll filled with cured mackerel belly
:39:19. > :39:26.relies on textbook execution.
:39:26. > :39:28.There you go. Thank you.
:39:28. > :39:35.Smells amazing! That's a cracker! Thank you.
:39:35. > :39:39.It's a tiny piece of very succulent, fat, rich mackerel
:39:39. > :39:42.then there's a creamy sauce so it's all quite rich,
:39:42. > :39:46.but it tastes fresh.
:39:46. > :39:49.I think this is a really nicely-judged dish.
:39:49. > :39:52.I don't like it, I think it's a shocker.
:39:52. > :39:53.There's nothing new about it,
:39:53. > :39:58.it's just poncified fish.
:39:58. > :40:00.This is not a world-class dish!
:40:00. > :40:02.With the best will in the world, there's no personality.
:40:02. > :40:06.What's great about this? It's just pleasant! What's wrong with good behaviour?
:40:06. > :40:10.It's something you might learn from this dish, Oliver! I'm not looking for good behaviour.
:40:10. > :40:16.I'm looking for rock 'n' roll. I'm looking for world-beating.
:40:16. > :40:19.So, after mixed marks for Nathan's mackerel,
:40:19. > :40:21.will this be Paul's chance to catch up?
:40:21. > :40:24.His unique Coliseum-shaped two-tiered plate
:40:24. > :40:29.showcases monkfish loin, cheek and liver.
:40:30. > :40:35.But while veteran Tom loved the presentation,
:40:35. > :40:38.Paul's determined to use all the cuts of monkfish,
:40:38. > :40:46.despite the risk. So, plates his liver pate and toast,
:40:46. > :40:52.then cheek in spiced batter tartar of loin and smoked duck, served with a poached egg yolk.
:40:52. > :40:54.Will Paul's Coliseum enjoy the sweet taste of success?
:40:54. > :40:57.Or leave a bitter taste in the judges' mouths?
:40:57. > :41:00.Well, if as much ingenuity and creativity has gone into
:41:00. > :41:04.making the dish as into making the plate, we should be in for an explosive experience!
:41:04. > :41:07.What is it? It's raw fish of some sort.
:41:07. > :41:09.It's a very intriguing dish. What I really like,
:41:09. > :41:12.is the hot fish, the sort of curried, deep-fried...
:41:12. > :41:14.It's really quite amazing.
:41:14. > :41:19.Do we see a connection betweenthe curried fish and the raw fish?
:41:19. > :41:22.Let's have a look at the card and see if we can solve this particular mystery. Ah!
:41:22. > :41:25.Nose to tail monkfish, with cheeks,
:41:25. > :41:29.a loin and livers on toast.
:41:29. > :41:31.Where are these livers on toast?
:41:31. > :41:33.It's hollow.
:41:33. > :41:36.I think there's something lurking underneath here, y'know. The dungeons.
:41:36. > :41:38.Oh no!
:41:38. > :41:41.Second course. The egg yolk
:41:41. > :41:44.has gone through onto that.
:41:44. > :41:47.You know, that is taking an enormous amount of trouble over presentation.
:41:47. > :41:50.It's very interesting, that piece underneath. It's quite challenging.
:41:50. > :41:52.Too powerful for me!
:41:53. > :41:55.I thought the liver is quite...
:41:55. > :41:57.Fish liver is pretty strong stuff
:41:57. > :42:00.and that is unadulterated fish liver!
:42:00. > :42:03.I think the chef has really tried extremely hard here.
:42:03. > :42:07.It's very unusual, and it's got lots of very clean flavours.
:42:07. > :42:09.It's the way the dish has been thought through.
:42:09. > :42:11.All we're saying is we absolutely love it,
:42:11. > :42:21.but we think the bottom needs a rethink.
:42:21. > :42:21.
:42:21. > :42:21.You
:42:21. > :42:22.You can
:42:22. > :42:26.You can see
:42:26. > :42:32.You can see who make it is through to the final in about 20 minutes.
:42:33. > :42:38.Still to come on Saturday Kitchen Live. Rachel Khoo is squeezed in
:42:38. > :42:42.his Little Paris kitchen once again. She is making dark chocolate
:42:42. > :42:48.mousses. Will Madhur be able to CLAW her way
:42:48. > :42:58.on to the omelette challenge board? Or perhaps Theo has HATCH-eded a
:42:58. > :43:05.plan to clim up to dlrb climb up to the PECK-ing order! So, will
:43:06. > :43:13.Mitchell be facing food heaven or food hell? It could be chocolate
:43:13. > :43:19.cheesecake or food hell, crab claws. Right, cooking next it is the
:43:19. > :43:23.fabulous Madhur Jaffrey. What are we cooking? Nice to be back. We are
:43:23. > :43:31.cooking roast chicken. It sounds good. So you want me to
:43:31. > :43:37.do the spices, explain these? have ginger, garlic, coupin,
:43:37. > :43:43.coriander, green chillies, red chillies and all kinds of wonderful
:43:43. > :43:47.things and lemon. Now, the skin off the chicken?
:43:47. > :43:54.always take the skin off the chicken in India. Otherwise it is
:43:54. > :43:59.like spicing a clothed bird. You have to take the skin off to rub
:43:59. > :44:03.the spices inside. The skin is fatty, it just stops the spices
:44:03. > :44:09.from going in. The skin is the best part, though?
:44:09. > :44:17.No it is not. In India we like to take the chicken skin off. You cut
:44:17. > :44:21.a little like that and pull it with a paper towell in your hand it all
:44:21. > :44:23.comes off. It is delicious without the skin. All of the spices will go
:44:23. > :44:30.the skin. All of the spices will go inside the meat.
:44:30. > :44:36.Right, the spices here are chilli, ginger, garlic, cumin, coriander
:44:36. > :44:42.and salt. That is all in. Now lemon? Exactly.
:44:42. > :44:47.This is ready to be marinated, but if you can't take the skin off the
:44:47. > :44:52.wings, don't worry. That is OK. Just leave it on.
:44:52. > :44:57.Now you have a new TV show coming out? I have a wonderful show.
:44:57. > :45:01.Not to India, travelling, but around the UK? Going around the UK,
:45:01. > :45:06.looking at what is happening with Indian food today.
:45:06. > :45:13.What is happening? We seem to love it more and more, don't we? Exactly.
:45:13. > :45:19.It is so interesting. You have everything from chips with curry
:45:19. > :45:23.sauce, which we filmed and then we have the most elaborate currys that
:45:23. > :45:28.came with the African immigrants, Indian immigrants that came to this
:45:28. > :45:32.country. All of that is available to you now. It is a world of
:45:32. > :45:36.different things. You can go completely, according to very old
:45:36. > :45:41.fashioned English tastes and go to the pub and get your traditional
:45:41. > :45:46.curry, that you know what you are getting and what it will taste like
:45:46. > :45:52.exactly. You can also go to something that is very Indian and
:45:52. > :45:55.regional and go for that as well. Where is the best curry in the UK?
:45:55. > :46:02.I would go to Leicester. Straight to Leicester.
:46:02. > :46:08.Leicester?? It is not so far. .I Have been working in Birmingham.
:46:08. > :46:15.I like going there. Well if you want an Indian curry,
:46:15. > :46:19.go straight to Leicester. Do not pass go, do not go to 100, just go
:46:19. > :46:24.to Leicester. The currys are of the kind that you have never seen.
:46:24. > :46:31.There are noodles and soups, things that you don't expect.
:46:31. > :46:36.What about Yorkshire? They have the greatest Kashmiri style. All of the
:46:36. > :46:42.spices made with Kashmiris Marsalas, as we call them. They are wonderful.
:46:42. > :46:44.You can see the travels on UK TV, starting on the 4th of November at
:46:44. > :46:52.9.00pm. So, tune in.
:46:52. > :46:58.She is a pro! It is all written in my head! So, this is now ready.
:46:59. > :47:05.It is to go into the oven.. I have to lit it sit for a while. So
:47:05. > :47:09.refridge rate this first sorry. Put some of the spices inside. You
:47:09. > :47:13.are going to tear it with your hands and eat it.
:47:13. > :47:18.So, that is the first spice mix that we have put together.
:47:18. > :47:22.Now we have to do the potatoes. These are plain.
:47:22. > :47:31.Cut up. Hold on. This is going in the
:47:31. > :47:39.fridge. I will wash my hands. I'm back! Oh,
:47:39. > :47:45.look. OK. Now the only thing left is to take some chilli powder and
:47:45. > :47:49.sprink it will on top. That is like so.
:47:49. > :47:54.As much as you like. Use a nice red colouring.
:47:54. > :48:02.In amongst all of this cooking and travelling, bits and pieces, you
:48:02. > :48:12.are still doing filmwork? Yes. Yes. I'm still doing filmwork. I have a
:48:12. > :48:16.
:48:16. > :48:25.film coming out with Philip Se wrrbgs nour -- Seymour Hoffman.
:48:25. > :48:32.Only the best. See! Now, you have to cover it.
:48:32. > :48:41.Completely, carefully, cover it. No openings left. It sort of steams.
:48:41. > :48:47.It is like making a packet. Here we go.
:48:47. > :48:55.Make sure there are no holes. You want the steam to stay in. It goes
:48:55. > :48:59.in the oven now. At what temperature? It is a medium
:48:59. > :49:09.hot oven. Had00 degrees.
:49:09. > :49:14.I confuse the temperatures. 3 50 degrees Fahrenheit? OK, so 1707 to
:49:14. > :49:17.180. Now all of the recipes, of course,
:49:17. > :49:20.including this one are on the website. Go to
:49:20. > :49:25.bbc.co.uk/saturdaykitchen. You have gone ahead of your time.
:49:25. > :49:30.Here, I have not done anything here. OK. So the first thing that I do is
:49:30. > :49:35.put pepper and salt on it. Here we go.
:49:35. > :49:40.Pepper and salt on the potatoes. Then I rub them in.
:49:40. > :49:44.Rub it in so it is all over. You have to wash your hands after
:49:44. > :49:47.the chicken. I have not finished rubbing.
:49:47. > :49:53.What is this?! OK it is done. It is done.
:49:53. > :49:56.It is done. I can put them in the oven. Do you want the ones that I
:49:56. > :50:01.took out? Yes. Now you can bring them back.
:50:01. > :50:10.Put them in the oven for 20 minutes. Then you are ready for the spices.
:50:10. > :50:18.Not before because the spices burn. Now the spieszs are these. --
:50:18. > :50:22.spices are these. Chilli powder, turmeric, coriander, cumin, garlic
:50:22. > :50:32.and salt. So, this is after 20 minutes of
:50:32. > :50:32.
:50:32. > :50:38.cooking? Yes, mix it up and then I put these on the plate of spices
:50:38. > :50:48.that are mixed up. I'll get that.
:50:48. > :50:49.
:50:49. > :50:53.That tray is warm! Make sure that they are nicely covered with the
:50:53. > :50:59.spices. That is going to give them that
:50:59. > :51:09.lovely Indian flavour. The spicy flavour of Indian food.
:51:09. > :51:09.
:51:09. > :51:15.It is hot, but just breathe in and do it! You are into the health
:51:15. > :51:20.benefits of spices? This is the thing. People say why do Indians
:51:20. > :51:26.like spicy food? Because it is so healthy. Each spice has a food
:51:26. > :51:30.value it calms you down, it cleans up your stomach. It is an
:51:31. > :51:37.antiseptic in some way, a digestive. There is a reason.
:51:37. > :51:44.I read that ground cumin is good for flatulence. It does not cure it,
:51:44. > :51:48.it just make it is smell better! You talk to me and say such
:51:48. > :51:58.horrible thing! What is good for flatulence, let me tell you, if you
:51:58. > :52:05.
:52:05. > :52:12.are going to talk about that is asifatida. I would not bring this
:52:12. > :52:17.up! No Indian lady would bring this up! Right, can I get the chicken
:52:17. > :52:21.from the oven? Yes. So, don't burn these. You are
:52:21. > :52:27.looking at me as it to say hurry up! No. No.
:52:27. > :52:37.I have never been to the oven so many times in my life. So, any way.
:52:37. > :52:38.
:52:38. > :52:43.In the oven... These go on here. Happy with that? That is good.
:52:43. > :52:53.And the chicken... Look how gorgeous it is.
:52:53. > :52:55.
:52:55. > :53:00.That goes in the centre. That's it.
:53:00. > :53:05.Dinner for one! Dinner for two, three.
:53:05. > :53:12.And the juices. So, tell us what that is again? That is a whole
:53:12. > :53:22.reasted marsala chicken. It is filled with lovely spices and
:53:22. > :53:28.
:53:28. > :53:38.so are the roast potatoes. Covered This
:53:38. > :53:43.Have a seat here. Let's lose that out of the way. There you go.
:53:43. > :53:49.Where is mine! Dive in. That is lovely. We mentioned game in Theo's
:53:49. > :53:55.recipe, you could do that with pheasant? With pheasant, any kind
:53:55. > :54:02.of pigeon. Wood pigeon.
:54:02. > :54:11.But that ginger and those garlic flavours, but really the ginger,
:54:11. > :54:15.that is used a lot in Indian dishes. As well as a great chef she is a
:54:15. > :54:19.great actress as well. Right, back to Tim Atkin to see what he has
:54:19. > :54:29.chosen to go with Madhur's mighty chosen to go with Madhur's mighty
:54:29. > :54:33.
:54:33. > :54:39.Madhur, as I expected, your whole reasted marsala chicken is full of
:54:39. > :54:44.texture and flavour. For a wine selector, they represent an
:54:44. > :54:50.enticing challenge. With spicy food I tend to go down one of two routes,
:54:50. > :54:56.either a red wine. Or an off-dry white. The one I have chosen comes
:54:56. > :55:01.from New Zealand it is Villa Maria Private Bin Gewurztraminer 2011.
:55:01. > :55:09.This wine is a great variety that does exactly what is says on the
:55:09. > :55:19.label. Gewurzt is the German name for
:55:19. > :55:20.
:55:20. > :55:26.spice and Traminer is from the lovely town of Italy which goes
:55:26. > :55:29.well with the meat. This wine is sweet enough to douse the fire in
:55:29. > :55:36.the chillies, delicate for the chicken and concentration to go
:55:36. > :55:43.with the weight and the texture of those potatoes. Madhur, I have
:55:43. > :55:48.decided to join the spice route with your Marsala medley. Come and
:55:48. > :55:54.enjoy! Well, he has done so well. This is a great wine to go with
:55:54. > :56:03.this. I'm sorry, I am eating! I will move
:56:03. > :56:09.to you! It is lovely. Quite sweet to go with the meat it is delicious.
:56:09. > :56:13.Happy with the wine? You see, I get caught up and start listening. Hmm,
:56:13. > :56:16.very nice. It is time to find out who made it
:56:16. > :56:24.through to the south-west of the final of the Great British Menu. I
:56:24. > :56:30.am going to dive into this while It's the main event.
:56:30. > :56:32.Paul's up first with his boundary-pushing chicken Kiev,
:56:32. > :56:34.filled with tarragon, served with parfait potatoes,
:56:34. > :56:36.sweetcorn, peas and oysters.
:56:36. > :56:38.He's showcasing his presentation skills again,
:56:38. > :56:40.serving parts on a wooden block
:56:40. > :56:42.and in an oyster shell.
:56:42. > :56:44.But just as he's about to serve,
:56:44. > :56:48.disaster strikes!
:56:49. > :56:51.As one of his shells spills and ruins the dish.
:56:51. > :56:54.I'm going to have to replate. I need another gray plate.
:56:54. > :56:56.Working quickly, he changes
:56:56. > :56:58.the shell filled with his ragu of sweetcorn, peas and oyster
:56:58. > :57:00.and serves. Making it just in time,
:57:00. > :57:05.but what will the judges make of his playful take on a '70s classic?
:57:05. > :57:08.Watch the oyster shells, please, lads. Thank you.
:57:08. > :57:10.Oh my God!
:57:10. > :57:15.A little chicken. I like this, which is a really good touch. The wishbones!
:57:15. > :57:18.We got to pull them. We got to pull them.
:57:18. > :57:22.Ah! It IS chicken Kiev.
:57:22. > :57:24.I think this whole dish is a triumph.
:57:24. > :57:25.I think putting this down at an Olympic banquet,
:57:25. > :57:28.I think they're going to buy into it really quickly.
:57:28. > :57:32.There's the breast, there's the oysters, there's the parfait.
:57:32. > :57:35.Are these things actually brought together apart from via the notion of a chicken?
:57:35. > :57:38.Come on, Matthew.
:57:38. > :57:39.This is an absolute winner.
:57:39. > :57:41.I love what the chef has done here,- I love all the detail
:57:41. > :57:43.and the other thing, it's beautiful.
:57:43. > :57:45.Hang on. This dish is beige.
:57:45. > :57:47.Apart from the green peas and the yellow sweetcorn,
:57:47. > :57:51.everything else is beige in this.
:57:51. > :57:53.Now, look. Stop it, you two.
:57:53. > :57:54.You are just arguing for the sake of arguing. No. Yes, you are.
:57:54. > :57:58.You are really enjoying that dish and you should just admit it.
:57:58. > :58:01.You've got to be fair to the chef.
:58:01. > :58:03.He's taken a lot of trouble to cook it, you're enjoying eating it
:58:03. > :58:06.so stop rubbishing it.
:58:06. > :58:14.I've said there's a great deal to enjoy about the eight dishes which appear in front of me!
:58:14. > :58:16.So, divided opinion again.
:58:16. > :58:18.Will Nathan's take on surf and turf give him a chance
:58:18. > :58:21.to take pole position?
:58:21. > :58:26.Nathan's taking a risk on an unusual combination of duck and monkfish,
:58:26. > :58:29.which Tom questioned earlier in the week
:58:29. > :58:32.and resulted in Nathan receiving the lowest mains score.
:58:32. > :58:34.But his passion for the sea holds no bounds
:58:34. > :58:39.and the monkfish is staying put.
:58:39. > :58:41.Are you making any changes about what you said,
:58:41. > :58:43.Not changing a thing,
:58:44. > :58:46.Nathan serves up his pink duck breast with an equal portion
:58:46. > :58:49.of the barbecued monkfish and a ball of confit duck leg.
:58:49. > :58:51.What will the judges make of the combination?
:58:51. > :58:59.They face the judges like that. Thank you.
:58:59. > :59:02.This is surf and turf, isn't it?
:59:02. > :59:04.I think this is actually a very interesting choice. Yeah, it is.
:59:04. > :59:06.I mean, we've never had a meat and fish course together,
:59:06. > :59:09.a turf and surf in this way.
:59:09. > :59:11.And I love the way the little various elements
:59:11. > :59:15.are knitted together.
:59:15. > :59:16.And that barbecue sauce is amazing.
:59:16. > :59:21.It's a really lovely, lovely piece just of pure cooking.
:59:21. > :59:23.There's nothing on this dish that hasn't been carefully
:59:23. > :59:25.and expertly attended to.
:59:25. > :59:31.It's gold medal winning stuff.
:59:31. > :59:35.So in a round about turn, all judges are in favour of Nathan's main,
:59:35. > :59:40.leaving the competition on a knife edge as they tackle desserts.
:59:40. > :59:43.Nathan's sticking to his guns recreating his lemonagain,
:59:43. > :59:53.and elderflower tart with strawberry and sparkling wine sorbet.
:59:53. > :59:55.Nathan's simple take on lemon and strawberries will need
:59:56. > :59:58.perfect execution to catch the judges' attention.
:59:58. > :00:03.Considering how critical they can be, it's a risky move.
:00:03. > :00:04.Right.
:00:04. > :00:06.Will Nathan's take on a classic lemon tart
:00:06. > :00:10.be a grand enough finale for an Olympic banquet?
:00:11. > :00:14.This does look terribly conventional, doesn't it?
:00:14. > :00:17.I have a problem with this particular lemon tart. Why?
:00:17. > :00:19.It's not nearly lemony enough.
:00:19. > :00:22.The base is very soft. It's undercooked.
:00:22. > :00:24.Very undercooked.
:00:24. > :00:26.To be honest, I don't quite understand the combination.
:00:26. > :00:30.Why have we got strawberry sorbet and strawberries with lemon pie?
:00:30. > :00:32.Also, it's not a particularly good sorbet, is it?
:00:32. > :00:37.What does the syrup taste of? There's something strange in that syrup.
:00:37. > :00:46.Let's see. "The sorbet was finished with a Cornish sparkling wine." That's obviously what it is.
:00:46. > :00:47.I think this is clearly a chef who's a great chef
:00:47. > :00:49.and has put all his energies into his first three courses
:00:49. > :00:52.and doesn't think pudding is important.
:00:52. > :00:56.Hasn't noticedthat we really love good puddings.
:00:56. > :01:00.You know, it's just not up to scratch.
:01:00. > :01:03.It's a crashing end to Nathan's otherwise shining menu.
:01:03. > :01:07.Could this be Paul's chance to clinch the top spot?
:01:07. > :01:11.He's going for gold with his ancient Greek meets modern-day Olympic dish.
:01:11. > :01:15.An unusual combination of pistachio- and olive oil sponge
:01:15. > :01:17.with feta cheese and melon,
:01:17. > :01:27.served with a chocolate disk and gold caramel sauce.
:01:27. > :01:35.
:01:35. > :01:38.Wow! Look at that! I don't think I can eat it! Oh, look.
:01:38. > :01:40.I'm filling up some great cavity in here.
:01:40. > :01:42.776BC, that must have been when the Olympic Games started.
:01:42. > :01:44.And then we have 2012.
:01:44. > :01:46.I will say something about this chocolate disk.
:01:46. > :01:52.It is completely orgasmic.OLIVER LAUGHS
:01:52. > :01:56.Oh! Oh!
:01:56. > :01:57.The little pistachio nuts on top of the cake are salty.
:01:57. > :01:59.And the cake is sweet and oily and they're,
:01:59. > :02:05.it's quite an interesting combination.
:02:05. > :02:07.If I'd just won a gold medal
:02:07. > :02:09.and I had a choice between the gold- medal and this chocolate pudding,
:02:09. > :02:11.I'd say, "Can I have the chocolate pudding?" It's nirvana.
:02:11. > :02:16.It's just one of those things, every mouthful is just absolutely sublime.
:02:16. > :02:21.Dishes served, the anxious wait for the verdict begins.
:02:21. > :02:24.Only one of them will have a place in the final.
:02:24. > :02:27.It's the big reveal as the judges find out for the first time
:02:27. > :02:31.which dishes form each menu.
:02:31. > :02:33.I thought we had a couple of dishes which weren't too brilliant
:02:33. > :02:35.but the rest were amazing
:02:35. > :02:38.and one dish I'll never forget as long as I live.
:02:38. > :02:40.Now, the judges need to make their decision
:02:40. > :02:42.based on the menu and not the chef.
:02:42. > :02:45.Well, I have made up my mind. Matthew? Yes, Prue.
:02:45. > :02:47.I've made up my mind as well.
:02:47. > :02:49.Oliver? I have indeed made up my mind.
:02:49. > :02:54.Let's call in the chefs.
:02:54. > :02:56.So, welcome, chefs.
:02:56. > :02:58.I don't know what kind of day you've- had but we've had a terrific day.
:02:58. > :03:08.You have done some cracking cookingfor us. Was it rough in the kitchen?
:03:08. > :03:09.
:03:09. > :03:11.Oliver? Menu A for me.
:03:11. > :03:15.Matthew, have you made up your mind?- A or B? It's menu B for me, Prue.
:03:15. > :03:18.Well, I'm choosing menu B. So we have a winner.
:03:18. > :03:21.But who cooked menu B?
:03:21. > :03:25.Let's find out.
:03:25. > :03:29.So the chef going forward to represent the South West
:03:29. > :03:39.in the final of the Great British Menu is...
:03:39. > :03:39.
:03:39. > :03:45.Nathan Outlaw. Congratulations, Nathan.
:03:45. > :03:55.Well done, big man.
:03:55. > :03:55.Right,
:03:55. > :03:55.Right, it
:03:55. > :04:00.Right, it is
:04:00. > :04:07.Right, it is that time to answer some of your foodie questions. Each
:04:07. > :04:14.caller helps to decide what Mitchell is eating at the end of e
:04:14. > :04:19.show -- Michelle. It is Tess, what is your question,
:04:19. > :04:25.tfpt ess? I recently bought clams. I froze them. I am nervous how to
:04:25. > :04:33.cook them if I should defrost them first, or what? Theo, you are the
:04:33. > :04:38.man for this Defrost them first, but the clams in shells with garlic,
:04:38. > :04:43.white wine in the pan. Cook them like mussels so that the shells
:04:43. > :04:50.open up. Cool down the clams, take them from the shell and cook
:04:50. > :05:00.spaghetti and add chopped, fresh tomatoes and cook the clam juice
:05:00. > :05:04.
:05:04. > :05:11.with the spaghetti when it is slightly on the bite. Cook it with
:05:11. > :05:16.the clams with a little bit of the pasta juice.
:05:16. > :05:23.That sounds delicious. Now, Ian. What is your question?
:05:23. > :05:32.like to eat steaks. I want to know a different way of cooking them if
:05:32. > :05:37.Madhur can suggest spicing up the venison steaks? Madhur? Yes, just
:05:37. > :05:43.with a steak or a steak of venison, brown it on both sides. Then make a
:05:43. > :05:51.curry sauce. It has onions and garlic. Cook it all down with
:05:51. > :05:56.cinnamon, cardamom, bay leaves, nutmeg in that. Then add garam
:05:56. > :06:00.Marsala and put in a little bit of tomato puree and make is sauce with
:06:00. > :06:04.that and have it with the venison. It will be delicious.
:06:04. > :06:09.There you go. I will be around for supper for that one. What would you
:06:09. > :06:13.like to see, food heaven or food hell? I would like to see food
:06:13. > :06:20.heaven. Bill, what is your question for us?
:06:20. > :06:27.Good morning. I watch Nigel Slater yesterday. I have smoked haddock
:06:27. > :06:36.from Scotland, he made chowder. How do I make a chowder with the smoked
:06:36. > :06:40.haddock? Being from Scotland my mother makes the most amazing soup
:06:40. > :06:46.with onions, potatoes and milk. With really good haddock it is
:06:46. > :06:48.delicious. You can add cream and parsley, but it is the most
:06:48. > :06:54.delicious, warming soup. I want that
:06:54. > :07:00.You boil the potatoes, fry the onions, put in the potatoes with
:07:00. > :07:07.the onions. Cook the haddock in milk. Then add to the potatoes and
:07:07. > :07:11.onions. Add in the haddock. Add in some seasoning, but not too much
:07:11. > :07:17.because of the smoked haddock. There you go.
:07:17. > :07:21.What about the food heaven or food hell? Imsorry, Michelle, but being
:07:21. > :07:27.a fish man, I would like the crab dish.
:07:27. > :07:32.Jude, what is your question? like curry, but we have young
:07:32. > :07:36.children and would like to cook something for all of the family.
:07:36. > :07:41.People think curry has to be hot. It does not have to be. It can have
:07:41. > :07:47.no chillies at all. So make the curry sauce like you would any
:07:47. > :07:51.other, with onion, garlic, ginger, cumin, coriander, turmeric powder.
:07:51. > :07:59.That is it. Cook the meat or vegetables in it. That would be
:07:59. > :08:04.perfect. That is how I grew up. We were not given hot chillies in any
:08:04. > :08:08.food, but we were eating Indian food, currys, but they were not hot.
:08:08. > :08:12.I do that for my children and grandchildren. You can do it.
:08:12. > :08:16.What dish would you like to see, food heaven or food hell? Sorry,
:08:16. > :08:21.but it is food hell. Now, the final caller from
:08:21. > :08:26.Leicester. Alan, you lucky man. What is your
:08:27. > :08:32.question for us? My question is, any crab dish would go on my
:08:32. > :08:36.booking list. I would like to know how to make a stock from crab
:08:36. > :08:40.shells. Simply, I can do that. It is onions,
:08:40. > :08:46.carrots, tomato puree, throw in the shells with veg stock. Bring it to
:08:46. > :08:50.the boil, but it is a tomato base as in the puree and stock. Cook it
:08:50. > :08:56.for an hour and blend it is a very good food processor and pass it
:08:56. > :08:59.through a sieve. That is where you get the fantastic sauce it is
:08:59. > :09:03.dlairbs. -- delicious.
:09:03. > :09:11.What do you want to see at the end of the show, food heaven or food
:09:11. > :09:16.hell? Do you need to ask. That would be food hell! Right. The
:09:16. > :09:22.egg omelette challenge. We have a disqualification here,
:09:22. > :09:28.Michel Roux! He is in the bin. Had will not like it.
:09:28. > :09:38.A three-egg omelette, cooked as fast as you can. The clocks are on
:09:38. > :09:41.
:09:41. > :09:48.the screens. Three, two, one, go! can tell you now.
:09:48. > :09:58.You are behind, Madhur? I don't care. I really don't care. I want
:09:58. > :10:02.
:10:02. > :10:12.the slowest, best omelette. This will take time and it will be
:10:12. > :10:17.
:10:17. > :10:21.so good. Do we wait? Shall we dance?
:10:21. > :10:27.Salt. Pepper.
:10:27. > :10:37.Football Focus will be on in a minute! I don't mind losing, but I
:10:37. > :10:47.
:10:47. > :10:55.want to have the best omelette. The soundman is worried that we
:10:55. > :11:02.will run without music in a minute! I can cook without music! OK, what
:11:02. > :11:12.do I turn with? I will have about three minutes left of cooking time
:11:12. > :11:16.
:11:16. > :11:26.after that! Go, it is ready! Go! How many spatulas do you want?! Get
:11:26. > :11:31.
:11:31. > :11:38.I have to take my time to do the omelette. The music can do what it
:11:38. > :11:43.wants. You have to turn it it is too hot. Now, let people taste that
:11:43. > :11:53.and let people taste this. We will see where we are. OK, you
:11:53. > :11:56.
:11:56. > :12:00.pronounce... No, it is rubbish! Hey! Thee ow, in fact, I will do
:12:00. > :12:07.Madhur first. Go on.
:12:07. > :12:16.Go on, what? You did it in two hours, five minutes and 96 seconds.
:12:16. > :12:22.Funny enough, you are going to be down there! Right, Theo, you did it
:12:22. > :12:28.in 22. 28. So you are fourth. It is there.
:12:28. > :12:33.But you went for the taste or the speed? I don't understand is this
:12:34. > :12:41.cooking? Right, Michelle could be facing food heaven, which is
:12:41. > :12:46.chocolate cheesecake or food hell, the Singapore chilli crab.
:12:46. > :12:51.But before that we are making ourselves at home inside Rachel
:12:51. > :12:57.Khoo's Little Paris Kitchen. She is making food with chocolate, but
:12:58. > :13:01.first, enjoying a salad day. In my restaurant. I like to make
:13:01. > :13:08.simple food that showed off the best ingredients.
:13:08. > :13:11.Warm salads are popular in Paris, Warm salads are popular in Paris,
:13:11. > :13:21.and they make an elegant starter. So, what do I need? I need a red
:13:21. > :13:25.
:13:25. > :13:35.onion. We are cutting it in halve. We're actually going to caramelise
:13:35. > :13:40.
:13:40. > :13:50.Then I've got a fig. And I'm going to need
:13:50. > :13:54.
:13:54. > :14:00.for later. What you're looking I'm going to put them
:14:00. > :14:10.Now it's time for When I was a kid,
:14:10. > :14:13.
:14:13. > :14:18.My mum would try so about 30 seconds
:14:18. > :14:22.And then a splash of red wine vinegar.
:14:22. > :14:25.And that's the livers done. So hopefully...
:14:26. > :14:27.You want to serve it fairly quick.
:14:27. > :14:29.Just bung the salad in there.
:14:29. > :14:32.Then put the figs on too.
:14:32. > :14:34.Your livers.
:14:34. > :14:39.And some onions.
:14:39. > :14:42.Oh, forget it. Just use your hands!
:14:42. > :14:44.Add a pinch of good-quality sea salt
:14:44. > :14:51.and drizzle over extra-virgin olive oil.
:14:51. > :14:55.The French like to put hot bacon or freshly poached eggs in their salads.
:14:55. > :14:58.But this combination is my favourite.
:14:58. > :15:01.Et voila! My French fast food healthy lunch.
:15:01. > :15:11.Perfect.
:15:11. > :15:13.
:15:13. > :15:16.If there's one delicious ingredient- you should never skimp on,
:15:16. > :15:18.it's chocolate.
:15:18. > :15:22.And it's the star of my final recipe.
:15:22. > :15:24.Bonjour, madame. Bonjour.
:15:24. > :15:28.It smells amazing in the shop, all the aromas from the chocolate.
:15:28. > :15:31.Catherine is a fifth-generation Parisian chocolatier
:15:31. > :15:37.and she's going to let me create my very own chocolate bar.
:15:37. > :15:40.For my chocolate mousse, I'm looking for the chocolate bar
:15:40. > :15:42.which isn't too sweet,
:15:42. > :15:44.but not bitter.
:15:44. > :15:46.OK, so perhaps you can try these three.
:15:46. > :15:50.Venezuela, Madagascar and Santo Domingo.
:15:50. > :15:55.I think a blend of this would make a really good chocolate bar for my... I think so.
:15:55. > :15:58.The bitter Madagascan and Venezuelan
:15:58. > :16:01.both have at least 70% cocoa solids.
:16:01. > :16:03.So for a touch of sweetness,
:16:03. > :16:06.adding some Santo Domingo 60% will be perfect.
:16:06. > :16:08.I'm glad I'm not making this, because if I was making this
:16:08. > :16:13.I'd have chocolate all over me. That's what always happens.
:16:13. > :16:15.To get that rich quality chocolate,
:16:15. > :16:18.the French always mix in cocoa butter, rather than vegetable fat,
:16:18. > :16:22.which is cheaper.
:16:22. > :16:27.C'est tout! Mais c'est super simple. Ah, genial!
:16:27. > :16:29.All right, that is my chocolate bar.
:16:29. > :16:32.All I need to do now is let it cool down
:16:32. > :16:41.and I can take it home and make a great chocolate mousse.
:16:41. > :16:46.To start off, you need to make your pastry cream. You need a pot.
:16:46. > :16:50.For this you'll need 250 mls of full fat milk
:16:50. > :16:55.and a heaped tablespoon of unsweetened cocoa powder.
:16:55. > :16:58.We're going to warm up our milk.
:16:58. > :17:02.You need three egg yolks.
:17:02. > :17:06.Keep your egg whites for later.
:17:06. > :17:09.Add to your egg yolks 50 grams of plain caster sugar
:17:09. > :17:12.and 20 grams of cornflour.
:17:12. > :17:16.OK, mix in your cornflour.
:17:17. > :17:18.At this point, you have to be a bit careful,
:17:18. > :17:20.because if you pour it all in one go, you get scrambled eggs,
:17:20. > :17:23.so do it slowly.
:17:23. > :17:26.Now pop it back on a medium heat to thicken it up.
:17:26. > :17:30.Pour your cream in.
:17:30. > :17:34.All you need to do at this stage is keep on whisking.
:17:34. > :17:39.If you don't whisk, what happens is your cream will develop lumps.
:17:39. > :17:42.All you're waiting for is a little 'blop'.
:17:42. > :17:46.You're looking for your pastry cream to burp.
:17:47. > :17:50.That's definitely done. Grab a spatula.
:17:51. > :17:54.And then just scrape it out.
:17:54. > :17:57.Look at that. It's pretty amazing.
:17:57. > :17:59.You need a bit of clingfilm.
:17:59. > :18:04.You want to pat it onto the top, like this.
:18:04. > :18:07.Then it can go into the fridge to chill.
:18:07. > :18:10.This is where two of my leftover egg whites are put to good use.
:18:10. > :18:15.So to make my meringue, add half of the egg whites,
:18:15. > :18:19.50 grams of icing sugar, a couple of drops of lemon juice,
:18:19. > :18:19.a pinch of salt.
:18:19. > :18:26.Let's start whisking!
:18:26. > :18:30.When the mixture is pale and creamy, add the rest of the egg whites.
:18:30. > :18:36.This meringue will add a lightness to the mousse as well as a little bit of sweetness.
:18:36. > :18:40.Look how the meringues turn out. It's beautiful and shiny.
:18:40. > :18:44.It will make our mousse fluffy.
:18:44. > :18:49.I'm going to melt my bar of strong dark chocolate over a bain-marie.
:18:49. > :18:54.All we need to do now is bring all these components together,
:18:54. > :18:57.starting with our chilled pastry cream.
:18:57. > :19:01.Add this to this big bowl.
:19:01. > :19:04.Give it a little whisk first, just to break up any lumps.
:19:04. > :19:11.OK. Then you incorporate your melted chocolate.
:19:11. > :19:13.Mix that in.
:19:13. > :19:15.It's all starting to come together.
:19:15. > :19:16.Now we're going to add our meringue,
:19:16. > :19:24.which is going to give it that sweetness.
:19:24. > :19:26.Then you want to fold it in.
:19:26. > :19:28.Scrape around the sides.
:19:29. > :19:30.OK.
:19:30. > :19:33.Last component, whipped cream. Look at that.
:19:33. > :19:38.This is what a mousse should be.
:19:38. > :19:41.I buttered some glasses and rolled some cocoa nibs round the inside.
:19:41. > :19:44.This will add some nice crunch and a bit of texture.
:19:44. > :19:46.Finishing touch!
:19:46. > :19:48.Cocoa nibs on top.
:19:48. > :19:51.Just pop it in the fridge. Four hours is best,
:19:51. > :19:55.but if you can really not wait that long, an hour.
:19:55. > :20:05.Just an hour and then you can devour this chocolate mousse.
:20:05. > :20:05.
:20:05. > :20:07.Look at that!
:20:07. > :20:12.It's like, whoa! Chocolate hitting you from every direction.
:20:12. > :20:22.This is the ultimate chocolate mousse.
:20:22. > :20:25.
:20:25. > :20:26.Right,
:20:26. > :20:26.Right, it
:20:26. > :20:30.Right, it is
:20:30. > :20:33.Right, it is that time of the show to find out if Michelle is facing
:20:33. > :20:40.food heaven or food hell. Food heaven, of course is all of this
:20:40. > :20:47.lot put together into that. Which is a lovely baked-style American
:20:47. > :20:52.cheesecake with fresh raspberries, chocolate and all of that stuff.
:20:52. > :20:54.It looks amazing. Or, there is one of my favourite
:20:54. > :20:58.dishes, which is a Singapore chilli crab.
:20:58. > :21:01.What do you think this lot have decided? I think it could be the
:21:01. > :21:07.crab, but I may take this to the theatre.
:21:07. > :21:12.Well, that is what these two have chosen as well. You have got
:21:12. > :21:15.Singapore chilli crab. It was 6-1, the vote. If you can peel the
:21:15. > :21:21.the vote. If you can peel the ginger, Madhur, that will be great.
:21:21. > :21:28.Try not to take as long as it did to cook the omelette.
:21:29. > :21:33.I will take longer! And the crabs are amazing. Cold water king crabs.
:21:33. > :21:38.They are simple to prepare. If you can get hold of them, that is. They
:21:38. > :21:45.are not the easiest things to get hold of in the UK. There are a lot
:21:45. > :21:50.sold in America, but they are wonderful. Quite expensive.
:21:50. > :21:56.OK. How much would that cost. That would cost about �30. So a
:21:56. > :22:02.fair bit of money. I hit her with a bit of crab! You
:22:02. > :22:06.have these amazing amounts of flesh inside. That is the key to this. We
:22:06. > :22:13.take the mixture and I chop up this bit here. The guys are preparing
:22:13. > :22:20.the sauce to go with it. If I chop this up and get this on.
:22:20. > :22:29.Bring me that bottle there. The small one.
:22:29. > :22:35.Put in this and start to get this on. We have to cut... This is my
:22:35. > :22:40.knife! He is always taking stuff. I think that I might like this. It
:22:40. > :22:50.sounds like it has a lot of meat in it. Some crabs are small. There is
:22:50. > :22:52.
:22:52. > :22:57.no so much meat? This has. Where they are caught, there are masses
:22:57. > :23:03.of them roaming around the bottom of the ocean, but this is a dish
:23:03. > :23:08.that is used in Singapore. This is their most traditional dish. It is
:23:08. > :23:13.as popular as fish and chips is over here. It is fantastic. You do
:23:13. > :23:19.get amazing chilli crab over there. So you break this open. One last
:23:19. > :23:24.one. Then we literally throw all of this
:23:24. > :23:29.lot in. This is the key to this. It is like
:23:29. > :23:34.street food. You get to together with something that I found
:23:34. > :23:39.fascinating in Singapore, tho do the Singapore chilli crab, but also
:23:39. > :23:44.this lemon or lime drink which comes in a plastic bag with a draw-
:23:44. > :23:49.string handle. As it is humid, you need something refreshing. This
:23:49. > :23:55.knocks you out and then the lime and the lemon drink to go with it
:23:55. > :24:01.is delicious. So, garlic, Chile, ginger.
:24:01. > :24:05.I apologise to Matt. I will have to kiss him later. I will be a bit
:24:05. > :24:10.garlicy. Now we have lots of things here.
:24:10. > :24:20.The tomato sauce. The one you made earlier? Yes. We
:24:20. > :24:24.
:24:24. > :24:30.have sugar, Thai fish sauce, hoisin sauce, the base for the chilli crab.
:24:30. > :24:35.Then the chilli sauce. You get all of that mixture together and bring
:24:35. > :24:41.it to the boil and cook it very, very quickly on a high heat. It
:24:41. > :24:47.takes about three minutes to cook. Meanwhile, over here. The guys have
:24:47. > :24:55.done egg- fried rice. You take the groundnut oil here.
:24:56. > :25:02.You use cold, cooked rice. That is the key to this.
:25:02. > :25:12.If it is not cold it will stick together. So it needs to be cold.
:25:12. > :25:12.
:25:12. > :25:18.What do you eat between a matinee? Anything. Salad, soups, something
:25:18. > :25:25.light but then often cupcakes. People keep bringing cupcakes.
:25:25. > :25:31.It is quite trendy the cub cake? Yes.
:25:31. > :25:36.Cheesecake! Yes, that would have been a serious cheesecake there. We
:25:36. > :25:39.have to get this nice and hot. That is the key to this.
:25:39. > :25:45.With the rice, you can see that it is starting to colour a little bit.
:25:45. > :25:52.We have the eggs here and we can throw in the onions. They can go in.
:25:52. > :25:56.And not overcook it? Sometimes when I cook rice it goes dry? The secret
:25:56. > :26:00.of this, it is cooked and cold. That is the key. So in with the
:26:00. > :26:04.coriander. One egg and this is where you have a little bit of
:26:04. > :26:09.sesame oil. A tiny bit. Quickly you can see how
:26:09. > :26:19.it comes together. So... That looks good.
:26:19. > :26:31.
:26:31. > :26:41.Keeping the pan hot. Keep it on a high heat.
:26:41. > :26:43.
:26:43. > :26:51.Then literally we can grab our bowls and that you leave it as it
:26:51. > :26:57.So you have this egg-fried rice. The secret is at this point you
:26:57. > :27:02.take the lid off the crab. It depends how strong you want it, you
:27:02. > :27:07.can reduce the sauce down. At this stage it reduces and gets hotter.
:27:07. > :27:12.It smells really good. You can have it really, really hot,
:27:12. > :27:18.that is an intense flavour. These bits are really nice to eat. The
:27:18. > :27:23.body parts of it. But at this point, not only does it
:27:23. > :27:26.get hotter, it gets more sticky. So with this it is really like proper
:27:26. > :27:32.finger food. You can see the meat in the crab
:27:32. > :27:37.claw is cooked. You just serve it like this.
:27:37. > :27:42.It really, wherever you go, I think restaurants in Singapore are judged
:27:42. > :27:47.by this dish and this dish alone, the Singapore chilli crab, but this
:27:47. > :27:53.is one of my favourite recipes, really. It is hot and spicy.
:27:53. > :27:59.I saw them making it with raw, live crab. They cut it up right there
:27:59. > :28:05.and put the sauce on. They do. It is proper street food.
:28:05. > :28:14.I thought we would use the lovely king crabs. They are expensive.
:28:14. > :28:21.But take the meat out of that and dive in.
:28:21. > :28:31.Now to go with this Tim as chosen the Finest Tingleup Riesling 2011.
:28:31. > :28:37.That is priced at �9.99. The secret is not to over cook the crab.
:28:37. > :28:42.That's the meat... See what you think. It is crab meat, but not as
:28:42. > :28:50.you know it. That crab meat is spectacular. Happy with that?
:28:50. > :28:59.spectacular. Happy with that? really lovely.
:28:59. > :29:01.So, that is all from us today on Saturday Kitchen.
:29:01. > :29:04.Thanks to Madhur Jaffrey, Theo Randall and Michelle Ryan. Cheers