20/10/2012 Saturday Kitchen

Good morning. There's a feast of fabulous food coming up next! This

is Saturday Kitchen Live! Welcome to the show. Joining me in

the studio today are two top chefs who cook food from two very

different regions of the world. First, The man behind the award-

winning Italian restaurant inside the Intercontinental Hotel on

London's Park Lane, It's Theo Randall. Next to him is probably

the most famous Indian cookery writer in the world. She

practically introduced us all to the joys of spicy food. Making a

long overdue return to Saturday Kitchen, it's Madhur Jaffrey. Good

morning to you both. Theo you are cooking first, what is on the menu?

It is a ravioli. Stuffed with fennel. You are helping me make a

wet walnut sauce to go with that. The name translates to little

bellies? Yes. That is on the shape of the pasta?

Yes. Madhur? I am making whole reasted

marsala chicken. It will be an exotic Indian roast chicken.

With roast potatoes with a difference? Yes.

So, two delicious dishes to look forward to already and we've got

more great foodie films from the BBC archives, all of which are

brand new to Saturday Kitchen too. Today's episodes are from Rick

Stein, Great British Menu and Rachel Koo. Now, our special guest

this morning shot to fame playing the notorious Zoe Slater in

Eastenders before heading to Hollywood to star in the remake of

the Bionic Woman. She's back home now and up on the West End stage in

a brand new production of the classic musical Caberet. Welcome to

Saturday Kitchen, Michelle Ryan. Great to have you back. You

disappeared. Now you are back? now I'm back.

You brought the weather with you. It is great to be back and on the

West End stage. What a career, you are still only

28? Yes. You left EastEnders at 21. Then to

Hollywood? Now I have my freedom! So you are in Cabaret? Yes, playing

it every night with Shaun Philips and it is a dream. It is a great

dance band it is a great show. So at the end of TODAY'S programme

I'll cook either food heaven or food hell for Michelle., It'll

either be something based on your favourite ingredient - food heaven,

or your nightmare ingredient - food hell. It's up to our chefs and a

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

would your idea of food heaven be? It would be chocolate cheesecake.

That sounds good to me. Just that! I have a really sweet tooth.

Anything with raspberries and berries, I like.

What about the dreaded food hell? Crab. Some fish I am not keen of.

Crab I am not a fan of. So, it's either chocolate or crab

for Michelle. For her food heaven I'm going to make something that I

know a lot of people would have in their food heaven lists, a baked

white chocolate cheesecake. The chocolate is added to a mixture of

cream cheese, sugar, vanilla, lemon zest and beaten egg whites. Poured

onto a sponge base with a splash of bourbon and gently baked. It's

served with a dusting of icing sugar and a raspberry sauce. Please,

please vote for that one. Or, Michelle could be facing crab,

a Singapore chilli crab. The crab claws ra cracked and added to a

sauce made of chilli, hoisin, fish sauce, tomato sauce, served with a

pile of rice on the side. That sounds good.

You will have to wait until the end of the show to see which one

Michelle gets. If you would like to answer a question on the show today,

call the number at: Right, do you like Italian food?

Yes, I love it. This man produces the best.

Right, cooking first today is a man whose passion and knowledge of

Italian ingredients has helped him turn his restaurant into one of the

best in the country. It's Theo Randall. Now, pasta on the menu as

usual, funny that! Yes. It is a lovely pasta using eggs.

You do use a lot of egg yolks in the pasta? Yes, I like a rich dough.

It adds texture to the pasta. This is 250 grams of OO flour and

semolina flour. Two egg yolks. It is quite rich.

The sauce you want me to do? Yes, lovely wet walnuts. We want to

crack them with garlic, salt, and make a really delicious sauce with

lemon juice, lemon zest, parmesan, parsley, milk and olive oil.

We call them wet walnuts as they are soft in the middle? They are

the fresh new season's walnuts. I think if you think of game, then

the walnuts are in season at the same time? Yes, perfect.

The two go together. I like to prove the pasta. The

tougher it is, the better it is. You can roll it thinner, so then it

You can roll it thinner, so then it is lighter.

Now, I know that wet walnuts are used a lot in Indian cookery?

they are. They grow in Kashmir. There is lots used in recipes.

There is one dish that is used with dried cherries and walnuts. It is

wonderful. Any sauce is a chutney, we would call it a chutney.

Try those. They are different to what you have. The wall nuts that

are drier. They are soft. That is the key. That is why they call them

wet walnuts. Shall I get the water on? Yep,

sorry! OK, so I have two sheets of pasta. My Ricotta. This is sheep's

Ricotta. It has a lighter taste than the cow's milk Ricotta.

Now, congratulations are in order. You have won another award for your

Italian restaurant? Yes, we won the Best Italian Restaurant in the

Harden's Guide. That is fantastic. Now I have fennel greens here.

So, tell us about Ricotta. It is a by-product of cheese? Ricotta is

the whey. The left over of the Kurds. They boil it up. -- curds.

They boil it up to get a froth. When it gets to about 96 Celsius,

it starts to go sold. -- solid. You put it in a basket so that it is

hardening and then is really like a cheese.

That is pretty much it. Let me check the seasoning.

I have the feeling that I have the bum job here? You have the hardest

job. I have the easy one. So, crush that in the pestle and mortar with

garlic and salt. I will put the little bits of

Ricotta. Like when making ravioli on the pasta.

What is the best way to store it once it is made? You can make the

dough and freeze it but the best way to make pasta is the day before.

It takes time to make ravioli. If you leave it over the day, at

the speed you are going... I didn't get a walnut. I am feeling left out.

I get the message! Thank you so much. Adding insult to injury.

So, garlic and salt. Then get your walnuts in. Don't

smash my hand! You are there. They are really fresh. They are

very soft. Almost wet. It is like an almond.

It is. And you want parmesan and lemon in

there? Parmesan and then some lemon and lemon juice with the lemon zest.

Would you freeze it with the filling? Well, you can, but when it

dries, the pasta can go soggy. You can put them on a tray with

semolina flour, and put them in the fridge and use the -- them the day

after. You can make ravioli or little

pansotti. They are called little bellies. Well, these are quite big

bellies, actually. What are you looking at me for when

you say that? I have this in my hand! If you would like to ask a

question on the show, call this number:

Right, what do I have in here? bit of milk. A bit of parmesan.

That is in there. A bit of chopped parsley.

Oil in there? We are going to put in oil in there as well to get a

lovely oily sauce. No butter in that part. That comes later.

So, get rid of all of these bits. So, just cimp the edges. If you

don't they will explode. These are better made the day before or a few

hours before. -- Crimp the edges.

One question, how do you make alphabet spaghetti? It is simple!

Get a big sheet of pasta and a knife.

You can do that the next time you come on the show! As long as you

make the sauce. .A Minute left.

Parsley, you want this chopped. Yes, a bit of butter.

So, with fresh pasta, you don't cook it for long? It has just been

made. Just a minute. Seasoning in there? Not yet.

Lemon juice for that. I have the zest.

Lemon juice. There you go. Give it a mix.

Now you have put inside the Ricotta, the fennel tops? Yes, the fennel

and Ricotta goes well. It has Ann seed kind of taste.

-- anniseed. It has butter to toss the pasta

through. It can be oil. It doesn't have to be butter.

Of course it does! Are you mad!? Get that lovely butter in the pasta.

Not as much as this, but never mind. A little bit of black pepper. Put

them on the plate. A nice generous portion for you,

James. It is not me, I have not go two

shows to do today! Then we get the delicious sauce. Which is delicious.

.Thank You. I am armed with the rolling pin in

case! So, the sauce has the wet walnuts. The tiny bit of garlic.

The milk and I will put these on, the lemon and the olive oil.

Finished off with a little bit of parmesan and black pepper.

So tell us the dish in Italian? Ricotta and fennel pansotti with

wet walnut sauce. That means little beis and walnuts!

Wet walnuts! -- little bellies and wet walnuts! There you go, you get

to dive into this one. Tell us what you think of that for breakfast.

Dive in! We already like the walnuts.

I will hold you to the alphabet spaghetti. It is a deal.

You can use meat? Yes, but it is so simple.

You mentioned the game? That would You mentioned the game? That would

work with the walnuts. There you go. Right we need wine to

go with this. We sent Tim Atkin to the heart of Kent. What did he pick

to go with Theo's fab lousz ricotta and fennel pansotti with wet walnut

sauce? -- fabulous. I am here at Canterbury Castle, but

I'm heading to the city where the festival is in full swing. Wine

lovers, it is time to tell a tale... Theo, you are the prince of pasta!

I'm determined to find a brilliant wine to go with your perfect

pansotti. I have ruled out a red because of a tricky ingredient in

the dish, which is the walnut sauce it could make the tannins taste

bitter. So I am going white and light and oaked.

There could be this, the Sauvignon blank, but I know you are huench

Italian fan. So I think we should drink local. It is the Gavi

Montiero 2011. Piemonte is best known for its wines. Especially the

barolo. This wine could be undervalued.

I'm getting notes of citrus and fresh herbs, perfect for the lemon

juice and fennel. The acidity cuts through the parmesan and the fennel

it balances with the fresh oil. The feathery fennel. There is a

nuttiness that picks up on the walnuts. Pasta from Theo, wine from

Piemonte. Delicious! It is delicious. A bargain at just under

Amazing. It is very good. I have to say one

thing, there are two things in common with Mitchell. In EastEnders

and RADA with Sian Philips. Wow! Coming up Madhur is cooking

for us, what is it again? It is whole reasted marsala chicken.

I was building you up! It is roast chicken with roasted potatoes done

in an Indian style. So, it is roast chicken and

potatoes with an Indian topping. It is time now to catch up with Mr

Rick Stein. He is making a pilgrimage to Galicia, where he has

a date with an empanada! This is a monastery, where Graham Green would

come from time to time to help to strengthen his belief in

Catholicism, but it is in nearby Santiago deCompestala, where they

come to pay homage to St James. The pilgrims here have been making this

journey on foot for over 1,000 Now there is olive oil on here,

then finally the top. Incidentally, this is not a short

crust pastry. It is made more like a bread dough, but because it is

being made with oil, it has an elastic quality to it. On the dot

of 8.00am, the baker lady comes to take it to her oven, cooling down

from baking that morning's bread. The popular filling here is fish,

being near the sea. This one has octopus in it. It is very Galician.

Well, all I can say it is one of life's pleasures to taste a freshly

baked empanada with a cup of wine. Very good! There is a good market

near the cathedral. It is called Abastos. It is like a farmer's

market. Right amongst it is a tiny restaurant run by a couple of young

men called Yargos and Marcos. They have had to come up with novel

ideas to use all of the best resources to make the most of their

tiny restaurant. They have made a cup of coffee in -

- they have made cockels in ten seconds, made with the steam from

the coffee machine. Not a hint of coffee! Today we are going to

choose the best fish. There is hake. I love seafood. It is my passion.

Let's go to the seafood. How much are these? Three kilos for

He has to work now. He has to work. Fine. Yes, he has

He has to work. Fine. Yes, he has to work. We had held him up so much.

I felt honour-bound to give him a hand. I did not know I would be

enrolled to do a pit of prepare this morning, but they are so short.

They have this lunch for 12 people. They have only been opened for

three months. It is such a good idea and so nice to see young

people getting involved like this. If I were their age, I would be so

excited. Set up in a lovely restaurant next to a lovely market.

Going around the market that day for that day's cooking only. You

are changing the menu every day. You can cook what is freshest in

the market it is every chef's dream. He is a clever boy. It is hard to

do simple things like this. The way of most chefs is to make things

difficult. It is the Michelin guide way, to take something perfectly

simple, made by God and to muck it up. He has not done it. I love him

the dishes I'm discovering Well, before I start cooking

I just have to say To help them in their cooking I put

the lid on the mussels. After a couple of minutes they are done. I

drain them and serve them up. This is a great starter when you have

lots of friends around and you are waiting for the main course to cook.

They look so appetising. To make the zingy dressing you need peppers.

I like the long ones, they are Romano peppers. Cut them finally.

You are not going to cook them. They must not be chunky in the

finished sauce. Whey like about the ingredients. It

is about the freshness and the colour of them. The cooking is

straightforward. I remember an early experience going into a tapas

bar. It was in Majorca. They cooked mussels on a griddle. Put the

mussels on the griddle. Put a sweet tin on the top to retain the steam.

Scooped it up, put them on a plate on the bar. Beer, mussels, fab.

So, now, salty capers. They go in So now some salty capers and they

I prepared before, and of course, All you need to do now is

and that great Spanish invention, Out with the balsamic,

possibly a tad too much because this liquid

I really does make a lovely are at their tippy top best

Mussels vinaigrette followed by a cold beer.

They

They look

They look delicious.

They look delicious. This week I have had a letter from Greg Wolfman.

He asked me to do a masterclass on something that you all have in your

cupboard. It is basically tomato ketchup. You basically need these

ingredients here. You have diced tomatos, nutmeg, cinnamon, tobasco

mustard, bay leaf, a tiny bit of garlic. You start off with the

tomatoes, you can use tinned ones or fresh, but you need to cook it

or fresh, but you need to cook it longer if they are from the tin.

A tiny bit of garlic. That is a personal preference. That is with

the bay leaf. Then throw in the spices. This is nutmeg and cinnamon.

The brown sugar is essential. The two ingredients, the brown sugar

and the red wine vinegar, as well as the tomatoes. Then the tomato

puree. This is purely for colour. Then mustard powder. English

mustard powder. Throw that in and as much tow bass co as you want --

Tobasco as you want. Cook this for about ten minutes with the tinned

tomatoes. If you are using fresh, you need to do a good 30 minutes,

as it softens them down. Then you have this mixture. Wi is almost

like a tomato ragu. The Italians call this. Then blend it. You can

thicken it if you want with corn flour. You can take the bay leaf

out or leave it in. I will leave mine in. Why not? Is it quite spicy,

then? It has a bit of a kick. It is optional if you put the spice in it,

but blend this now. It is the thickening process of

this stage. If it is too thin. You can then take cornflour.

Slacken it down with cold water and then put it back on the stove and

heat it up. Then it brings it together into a ketchup that we are

so familiar with. The origin of ketchup is Indonesia, isn't it?

Then you have this simple ketchup mixture. You can let it go cold.

You can season it with salt and pepper. This is going to keep for

about a good week, I suppose in the fridge.

There you have ketchup. Easy as that. Now I will serve that with

these, they are cod cheeks. The cheeks of a cod. You can get cod or

monkfish cheeks. They have a membrane underneath. You can see

that there? We lose that. It just toughens it up as they cook. The

great thing about these, they are so inexpensive. In France, you will

see loads of these. The Italians must use them as well, but they use

loads of them. They are so inexpensive, as I said. About a

fifth of the price of cod fillet. Basically, they are just a wasted

product. They take the cheeks off and you have this solid nugget of

meat. If you get a fish supplier that gives you these, they are

fantastic. This is the batter. Strong bread flour. Vinegar, yeast,

salt and sugar, then beer. I am using a Yorkshire beer. Black Sheep.

They do another one called Rig Welter. It is named after a sheep

that's been rigged. Why are you laughing? Nope!

sheep that is wandering around normally, now, this is one that is

rigged. That means it can't go. You like my acting? That is technically

it! It is a sheep, once it is on its back, it cannot get up without

assistance. It needs the farmer to put him back

up again. Why is he on the back? Because he's

been drinking too much beer? Exactly. We leave that to prove.

Then throw in our cod cheengs. -- cheeks and throw them in the

fryer. Now, I can't believe it's been

seven years since you left east erpbdz. It seems like yesterday.

-- EastEnders. After leaving EastEnders you got a

part in a movie in Hollywood. Was that the reason you left? I think

that I felt five years was long enough. The next day I left I

started work on a film. It has been busy ever since.

Obviously you went to America, Bionic Woman. That must have been a

great part to get? It was amazing. Getting to play the Bionic Woman

and all that it entailed was amazing.

There were a lot of actresses, mega well-known actresses after the

part? I think that they saw pretty much everyone. I remember when I

read the script I thought it was an amazing part. I was filming on a

film with Faye Dunaway. I was not that focused on it at the audition,

but I think they obviously liked the audition and flew me out.

Because I was reluctant to do it at first when everyone was desperate

to, I think they were thinking that I was not willing and that went in

my favour. After that you have been in lots of

stuff. You were in period dramas, Mansfield Park? Yes.

And Doctor Who. Lots of films. And already this year, you have a

film that has been out since July? Yes, The Man Inside.

That is with Peter Mullin. Then Cockneys Versus Zombies.

It is coming full circle! Is it about that? It is as simple as that.

It is zombies and the cockney family saving themselves in London

from the zombies. That was with Honour Blackman and lots of

brilliant young actors. Now Cabaret. I mean, cabaret, huge shoes to fill.

Liza Minelli, obviously. Dame Judi Dench? Yes, I think that I like a

challenge. There is something great about playing the iconic roles.

Jamie Summers was in the original Bionic Woman? Yes.

But I guess anything that gives me extra homework, I like.

They are all different roles. You almost leave yourself wide open.

You don't stop? No, I don't, but it is probably the most hardest and

rewarding job, Cabaret. There is the singing, dancing and acting and

doing eight shows a week. What is great, though, is being part of a

company and the connection with the audience. Each night it varies. It

is just that you really feel like... Do you make the part your own?

Obviously you are not going to compete with what has been before?

You would not want to do that. I think that the found the book,

the original novel, interesting and useful. That is closer to the Sally

that I play, really. That is out now. When are you

appearing in it until? January the 19th.

At what theatre? At the Sav oi Theatre -- Savoy Theerlt.

-- theatre. You will like these.

I live down south. Understand, when a Yorkshireman asks you for scraps,

people look at you like you are mad, but these are the best bits. To

prove a point. You dive into that... Crunchy! You see!

These are lovely. They are like little pearls,

nuggets of fish. If you can buy them they are delicious.

Happy with that? Hmm! If there is a skill or tip you would like me to

demonstrate on the show or you need help with a cooking technique. Drop

me a line and we will try to answer me a line and we will try to answer

them on the show. Right, what are we cooking for

Michelle at the end of the show? It could be food heaven, the chocolate

cheesecake. The chocolate is melted with cream cheese, sugar, lemon

zest, vanilla, egg whites, with a splash of Bourbon. Or there could

be food hell, crab. I have mighty crab claws. The crab claws are

cracked, cooked with garlic, chilli and tomato sauce. Some of our chefs

in the studio get to decide Michelle's fate today. You have to

wait until the end of the show to see what she gets.

Right, now it is Great British Menu. We have Nathan Outlaw and Paul

and know this is just the start with his take

served with mushroom ketchup and deep-fried seaweed.

It was the top-scoring starter in the heats

and Paul's keen to know if it can get any better.

Nathan's sticking to his guns,

but is his spruced-up sausage, egg and chips

with potato terrine, mushroom ketchup and deep-fried quails egg

a fitting start for an Olympic feast?

Smells good. Smells really good.

It's a bit beige, isn't it? The idea of putting a sausage up there

as the first course of a top-quality banquet,

that in itself is a bold statement.

It may be quite dull to look at, but it's absolutely delicious.

Is this the sort of dish

we can see kicking off the dinner at the final banquet?

I think it's a beautiful piece of thinking.

Utterly delicious. I think the composition is intelligent

and I think it's perfect. I just think it looks awful.

So, a full house for Nathan's flavours,

but a question mark over presentation.

Could it be Paul's chance to steal the lead?

He's also riffing on the breakfast theme,

serving pork belly with hash browns

and an innovative black pudding pain au chocolat.

Having been penalised in the heats for making his starter too filling,

he's making radical changes today.

Some doubt's crept in. To start a meal off at a banquet,

I've maybe gone a bit carb-heavy

with the rice, the beans and the pastry,

so I'm taking away the rice and the beans.

I'm still going to do a hash brown,

but I'm going to do a simple poached egg

wrapped in potato and deep-fried.

That surprises me, because the hash brown I really liked.

It might be a risk in that I might be shooting myself in the foot,

but it is a risk I think I'm willing to take.

You must have had a bit of a sleepless night then?

To make a change at the last minute? Quite radical for you.

Less is sometimes more, isn't it?

Undeterred, Paul plates his pork belly

and pared-back hash brown

and uses a board to present his pain au pudding,

and cappuccino mug of chunky tomato sauce.

Will Paul's slimmed down Olympic breakfast sit well with the judges?

It's another breakfast! How many breakfasts are we going to get this morning?

This is just wonderful!

This is a poached egg inside here, look.

It's an incredibly fine potato crust- on the outside.

It's pain au chocolat black pudding. I think the execution is amazing.

This is really skilful stuff.

I think the tomato ketchup

is a bit too lumpy, a bit too much of an afterthought.

I don't think it's a gastronomic hit.

Oliver! That is really unkind!

This tastes delicious, it's skilfully done, it's witty and it's exquisite!

When I'm looking for a dinner,

which is supposed to go down in some of the greatest sportingheroes and heroines of this country,

I want them not to have breakfast.

I want to have something they've never eaten before!

Rave reviews as a breakfast,

but not as a sumptuous banquet starter.

So, Nathan is just out in front heading into the fish course

and as a two Michelin-starred seafood chef, this could be his chance to shine.

His mackerel fillet and mackerel belly roll,

served with a signature sauce of oyster, horseradish and cucumber,

scored a stunning nine in the week.

And conscious of the competition, Nathan's pushing to make it a ten.

Make any changes? Did pretty well.

I got nine from Tom which I was chuffed about.

The only thing they picked up on was if there was enough oyster flavour

coming through from the sauce,

but I put more oysters in the mayonnaise.

So, hopefully, a bigger punch of oyster coming through.

Nathan's dish might sound simple

but his savoury roll filled with cured mackerel belly

relies on textbook execution.

There you go. Thank you.

Smells amazing! That's a cracker! Thank you.

It's a tiny piece of very succulent, fat, rich mackerel

then there's a creamy sauce so it's all quite rich,

but it tastes fresh.

I think this is a really nicely-judged dish.

I don't like it, I think it's a shocker.

There's nothing new about it,

it's just poncified fish.

This is not a world-class dish!

With the best will in the world, there's no personality.

What's great about this? It's just pleasant! What's wrong with good behaviour?

It's something you might learn from this dish, Oliver! I'm not looking for good behaviour.

I'm looking for rock 'n' roll. I'm looking for world-beating.

So, after mixed marks for Nathan's mackerel,

will this be Paul's chance to catch up?

His unique Coliseum-shaped two-tiered plate

showcases monkfish loin, cheek and liver.

But while veteran Tom loved the presentation,

Paul's determined to use all the cuts of monkfish,

despite the risk. So, plates his liver pate and toast,

then cheek in spiced batter tartar of loin and smoked duck, served with a poached egg yolk.

Will Paul's Coliseum enjoy the sweet taste of success?

Or leave a bitter taste in the judges' mouths?

Well, if as much ingenuity and creativity has gone into

making the dish as into making the plate, we should be in for an explosive experience!

What is it? It's raw fish of some sort.

It's a very intriguing dish. What I really like,

is the hot fish, the sort of curried, deep-fried...

It's really quite amazing.

Do we see a connection betweenthe curried fish and the raw fish?

Let's have a look at the card and see if we can solve this particular mystery. Ah!

Nose to tail monkfish, with cheeks,

a loin and livers on toast.

Where are these livers on toast?

It's hollow.

I think there's something lurking underneath here, y'know. The dungeons.

Oh no!

Second course. The egg yolk

has gone through onto that.

You know, that is taking an enormous amount of trouble over presentation.

It's very interesting, that piece underneath. It's quite challenging.

Too powerful for me!

I thought the liver is quite...

Fish liver is pretty strong stuff

and that is unadulterated fish liver!

I think the chef has really tried extremely hard here.

It's very unusual, and it's got lots of very clean flavours.

It's the way the dish has been thought through.

All we're saying is we absolutely love it,

but we think the bottom needs a rethink.

You

You can

You can see

You can see who make it is through to the final in about 20 minutes.

Still to come on Saturday Kitchen Live. Rachel Khoo is squeezed in

his Little Paris kitchen once again. She is making dark chocolate

mousses. Will Madhur be able to CLAW her way

on to the omelette challenge board? Or perhaps Theo has HATCH-eded a

plan to clim up to dlrb climb up to the PECK-ing order! So, will

Mitchell be facing food heaven or food hell? It could be chocolate

cheesecake or food hell, crab claws. Right, cooking next it is the

fabulous Madhur Jaffrey. What are we cooking? Nice to be back. We are

cooking roast chicken. It sounds good. So you want me to

do the spices, explain these? have ginger, garlic, coupin,

coriander, green chillies, red chillies and all kinds of wonderful

things and lemon. Now, the skin off the chicken?

always take the skin off the chicken in India. Otherwise it is

like spicing a clothed bird. You have to take the skin off to rub

the spices inside. The skin is fatty, it just stops the spices

from going in. The skin is the best part, though?

No it is not. In India we like to take the chicken skin off. You cut

a little like that and pull it with a paper towell in your hand it all

comes off. It is delicious without the skin. All of the spices will go

the skin. All of the spices will go inside the meat.

Right, the spices here are chilli, ginger, garlic, cumin, coriander

and salt. That is all in. Now lemon? Exactly.

This is ready to be marinated, but if you can't take the skin off the

wings, don't worry. That is OK. Just leave it on.

Now you have a new TV show coming out? I have a wonderful show.

Not to India, travelling, but around the UK? Going around the UK,

looking at what is happening with Indian food today.

What is happening? We seem to love it more and more, don't we? Exactly.

It is so interesting. You have everything from chips with curry

sauce, which we filmed and then we have the most elaborate currys that

came with the African immigrants, Indian immigrants that came to this

country. All of that is available to you now. It is a world of

different things. You can go completely, according to very old

fashioned English tastes and go to the pub and get your traditional

curry, that you know what you are getting and what it will taste like

exactly. You can also go to something that is very Indian and

regional and go for that as well. Where is the best curry in the UK?

I would go to Leicester. Straight to Leicester.

Leicester?? It is not so far. .I Have been working in Birmingham.

I like going there. Well if you want an Indian curry,

go straight to Leicester. Do not pass go, do not go to 100, just go

to Leicester. The currys are of the kind that you have never seen.

There are noodles and soups, things that you don't expect.

What about Yorkshire? They have the greatest Kashmiri style. All of the

spices made with Kashmiris Marsalas, as we call them. They are wonderful.

You can see the travels on UK TV, starting on the 4th of November at

9.00pm. So, tune in.

She is a pro! It is all written in my head! So, this is now ready.

It is to go into the oven.. I have to lit it sit for a while. So

refridge rate this first sorry. Put some of the spices inside. You

are going to tear it with your hands and eat it.

So, that is the first spice mix that we have put together.

Now we have to do the potatoes. These are plain.

Cut up. Hold on. This is going in the

fridge. I will wash my hands. I'm back! Oh,

look. OK. Now the only thing left is to take some chilli powder and

sprink it will on top. That is like so.

As much as you like. Use a nice red colouring.

In amongst all of this cooking and travelling, bits and pieces, you

are still doing filmwork? Yes. Yes. I'm still doing filmwork. I have a

film coming out with Philip Se wrrbgs nour -- Seymour Hoffman.

Only the best. See! Now, you have to cover it.

Completely, carefully, cover it. No openings left. It sort of steams.

It is like making a packet. Here we go.

Make sure there are no holes. You want the steam to stay in. It goes

in the oven now. At what temperature? It is a medium

hot oven. Had00 degrees.

I confuse the temperatures. 3 50 degrees Fahrenheit? OK, so 1707 to

180. Now all of the recipes, of course,

including this one are on the website. Go to

bbc.co.uk/saturdaykitchen. You have gone ahead of your time.

Here, I have not done anything here. OK. So the first thing that I do is

put pepper and salt on it. Here we go.

Pepper and salt on the potatoes. Then I rub them in.

Rub it in so it is all over. You have to wash your hands after

the chicken. I have not finished rubbing.

What is this?! OK it is done. It is done.

It is done. I can put them in the oven. Do you want the ones that I

took out? Yes. Now you can bring them back.

Put them in the oven for 20 minutes. Then you are ready for the spices.

Not before because the spices burn. Now the spieszs are these. --

spices are these. Chilli powder, turmeric, coriander, cumin, garlic

and salt. So, this is after 20 minutes of

cooking? Yes, mix it up and then I put these on the plate of spices

that are mixed up. I'll get that.

That tray is warm! Make sure that they are nicely covered with the

spices. That is going to give them that

lovely Indian flavour. The spicy flavour of Indian food.

It is hot, but just breathe in and do it! You are into the health

benefits of spices? This is the thing. People say why do Indians

like spicy food? Because it is so healthy. Each spice has a food

value it calms you down, it cleans up your stomach. It is an

antiseptic in some way, a digestive. There is a reason.

I read that ground cumin is good for flatulence. It does not cure it,

it just make it is smell better! You talk to me and say such

horrible thing! What is good for flatulence, let me tell you, if you

are going to talk about that is asifatida. I would not bring this

up! No Indian lady would bring this up! Right, can I get the chicken

from the oven? Yes. So, don't burn these. You are

looking at me as it to say hurry up! No. No.

I have never been to the oven so many times in my life. So, any way.

In the oven... These go on here. Happy with that? That is good.

And the chicken... Look how gorgeous it is.

That goes in the centre. That's it.

Dinner for one! Dinner for two, three.

And the juices. So, tell us what that is again? That is a whole

reasted marsala chicken. It is filled with lovely spices and

so are the roast potatoes. Covered This

Have a seat here. Let's lose that out of the way. There you go.

Where is mine! Dive in. That is lovely. We mentioned game in Theo's

recipe, you could do that with pheasant? With pheasant, any kind

of pigeon. Wood pigeon.

But that ginger and those garlic flavours, but really the ginger,

that is used a lot in Indian dishes. As well as a great chef she is a

great actress as well. Right, back to Tim Atkin to see what he has

chosen to go with Madhur's mighty chosen to go with Madhur's mighty

Madhur, as I expected, your whole reasted marsala chicken is full of

texture and flavour. For a wine selector, they represent an

enticing challenge. With spicy food I tend to go down one of two routes,

either a red wine. Or an off-dry white. The one I have chosen comes

from New Zealand it is Villa Maria Private Bin Gewurztraminer 2011.

This wine is a great variety that does exactly what is says on the

label. Gewurzt is the German name for

spice and Traminer is from the lovely town of Italy which goes

well with the meat. This wine is sweet enough to douse the fire in

the chillies, delicate for the chicken and concentration to go

with the weight and the texture of those potatoes. Madhur, I have

decided to join the spice route with your Marsala medley. Come and

enjoy! Well, he has done so well. This is a great wine to go with

this. I'm sorry, I am eating! I will move

to you! It is lovely. Quite sweet to go with the meat it is delicious.

Happy with the wine? You see, I get caught up and start listening. Hmm,

very nice. It is time to find out who made it

through to the south-west of the final of the Great British Menu. I

am going to dive into this while It's the main event.

Paul's up first with his boundary-pushing chicken Kiev,

filled with tarragon, served with parfait potatoes,

sweetcorn, peas and oysters.

He's showcasing his presentation skills again,

serving parts on a wooden block

and in an oyster shell.

But just as he's about to serve,

disaster strikes!

As one of his shells spills and ruins the dish.

I'm going to have to replate. I need another gray plate.

Working quickly, he changes

the shell filled with his ragu of sweetcorn, peas and oyster

and serves. Making it just in time,

but what will the judges make of his playful take on a '70s classic?

Watch the oyster shells, please, lads. Thank you.

Oh my God!

A little chicken. I like this, which is a really good touch. The wishbones!

We got to pull them. We got to pull them.

Ah! It IS chicken Kiev.

I think this whole dish is a triumph.

I think putting this down at an Olympic banquet,

I think they're going to buy into it really quickly.

There's the breast, there's the oysters, there's the parfait.

Are these things actually brought together apart from via the notion of a chicken?

Come on, Matthew.

This is an absolute winner.

I love what the chef has done here,- I love all the detail

and the other thing, it's beautiful.

Hang on. This dish is beige.

Apart from the green peas and the yellow sweetcorn,

everything else is beige in this.

Now, look. Stop it, you two.

You are just arguing for the sake of arguing. No. Yes, you are.

You are really enjoying that dish and you should just admit it.

You've got to be fair to the chef.

He's taken a lot of trouble to cook it, you're enjoying eating it

so stop rubbishing it.

I've said there's a great deal to enjoy about the eight dishes which appear in front of me!

So, divided opinion again.

Will Nathan's take on surf and turf give him a chance

to take pole position?

Nathan's taking a risk on an unusual combination of duck and monkfish,

which Tom questioned earlier in the week

and resulted in Nathan receiving the lowest mains score.

But his passion for the sea holds no bounds

and the monkfish is staying put.

Are you making any changes about what you said,

Not changing a thing,

Nathan serves up his pink duck breast with an equal portion

of the barbecued monkfish and a ball of confit duck leg.

What will the judges make of the combination?

They face the judges like that. Thank you.

This is surf and turf, isn't it?

I think this is actually a very interesting choice. Yeah, it is.

I mean, we've never had a meat and fish course together,

a turf and surf in this way.

And I love the way the little various elements

are knitted together.

And that barbecue sauce is amazing.

It's a really lovely, lovely piece just of pure cooking.

There's nothing on this dish that hasn't been carefully

and expertly attended to.

It's gold medal winning stuff.

So in a round about turn, all judges are in favour of Nathan's main,

leaving the competition on a knife edge as they tackle desserts.

Nathan's sticking to his guns recreating his lemonagain,

and elderflower tart with strawberry and sparkling wine sorbet.

Nathan's simple take on lemon and strawberries will need

perfect execution to catch the judges' attention.

Considering how critical they can be, it's a risky move.

Right.

Will Nathan's take on a classic lemon tart

be a grand enough finale for an Olympic banquet?

This does look terribly conventional, doesn't it?

I have a problem with this particular lemon tart. Why?

It's not nearly lemony enough.

The base is very soft. It's undercooked.

Very undercooked.

To be honest, I don't quite understand the combination.

Why have we got strawberry sorbet and strawberries with lemon pie?

Also, it's not a particularly good sorbet, is it?

What does the syrup taste of? There's something strange in that syrup.

Let's see. "The sorbet was finished with a Cornish sparkling wine." That's obviously what it is.

I think this is clearly a chef who's a great chef

and has put all his energies into his first three courses

and doesn't think pudding is important.

Hasn't noticedthat we really love good puddings.

You know, it's just not up to scratch.

It's a crashing end to Nathan's otherwise shining menu.

Could this be Paul's chance to clinch the top spot?

He's going for gold with his ancient Greek meets modern-day Olympic dish.

An unusual combination of pistachio- and olive oil sponge

with feta cheese and melon,

served with a chocolate disk and gold caramel sauce.

Wow! Look at that! I don't think I can eat it! Oh, look.

I'm filling up some great cavity in here.

776BC, that must have been when the Olympic Games started.

And then we have 2012.

I will say something about this chocolate disk.

It is completely orgasmic.OLIVER LAUGHS

Oh! Oh!

The little pistachio nuts on top of the cake are salty.

And the cake is sweet and oily and they're,

it's quite an interesting combination.

If I'd just won a gold medal

and I had a choice between the gold- medal and this chocolate pudding,

I'd say, "Can I have the chocolate pudding?" It's nirvana.

It's just one of those things, every mouthful is just absolutely sublime.

Dishes served, the anxious wait for the verdict begins.

Only one of them will have a place in the final.

It's the big reveal as the judges find out for the first time

which dishes form each menu.

I thought we had a couple of dishes which weren't too brilliant

but the rest were amazing

and one dish I'll never forget as long as I live.

Now, the judges need to make their decision

based on the menu and not the chef.

Well, I have made up my mind. Matthew? Yes, Prue.

I've made up my mind as well.

Oliver? I have indeed made up my mind.

Let's call in the chefs.

So, welcome, chefs.

I don't know what kind of day you've- had but we've had a terrific day.

You have done some cracking cookingfor us. Was it rough in the kitchen?

Oliver? Menu A for me.

Matthew, have you made up your mind?- A or B? It's menu B for me, Prue.

Well, I'm choosing menu B. So we have a winner.

But who cooked menu B?

Let's find out.

So the chef going forward to represent the South West

in the final of the Great British Menu is...

Nathan Outlaw. Congratulations, Nathan.

Well done, big man.

Right,

Right, it

Right, it is

Right, it is that time to answer some of your foodie questions. Each

caller helps to decide what Mitchell is eating at the end of e

show -- Michelle. It is Tess, what is your question,

tfpt ess? I recently bought clams. I froze them. I am nervous how to

cook them if I should defrost them first, or what? Theo, you are the

man for this Defrost them first, but the clams in shells with garlic,

white wine in the pan. Cook them like mussels so that the shells

open up. Cool down the clams, take them from the shell and cook

spaghetti and add chopped, fresh tomatoes and cook the clam juice

with the spaghetti when it is slightly on the bite. Cook it with

the clams with a little bit of the pasta juice.

That sounds delicious. Now, Ian. What is your question?

like to eat steaks. I want to know a different way of cooking them if

Madhur can suggest spicing up the venison steaks? Madhur? Yes, just

with a steak or a steak of venison, brown it on both sides. Then make a

curry sauce. It has onions and garlic. Cook it all down with

cinnamon, cardamom, bay leaves, nutmeg in that. Then add garam

Marsala and put in a little bit of tomato puree and make is sauce with

that and have it with the venison. It will be delicious.

There you go. I will be around for supper for that one. What would you

like to see, food heaven or food hell? I would like to see food

heaven. Bill, what is your question for us?

Good morning. I watch Nigel Slater yesterday. I have smoked haddock

from Scotland, he made chowder. How do I make a chowder with the smoked

haddock? Being from Scotland my mother makes the most amazing soup

with onions, potatoes and milk. With really good haddock it is

delicious. You can add cream and parsley, but it is the most

delicious, warming soup. I want that

You boil the potatoes, fry the onions, put in the potatoes with

the onions. Cook the haddock in milk. Then add to the potatoes and

onions. Add in the haddock. Add in some seasoning, but not too much

because of the smoked haddock. There you go.

What about the food heaven or food hell? Imsorry, Michelle, but being

a fish man, I would like the crab dish.

Jude, what is your question? like curry, but we have young

children and would like to cook something for all of the family.

People think curry has to be hot. It does not have to be. It can have

no chillies at all. So make the curry sauce like you would any

other, with onion, garlic, ginger, cumin, coriander, turmeric powder.

That is it. Cook the meat or vegetables in it. That would be

perfect. That is how I grew up. We were not given hot chillies in any

food, but we were eating Indian food, currys, but they were not hot.

I do that for my children and grandchildren. You can do it.

What dish would you like to see, food heaven or food hell? Sorry,

but it is food hell. Now, the final caller from

Leicester. Alan, you lucky man. What is your

question for us? My question is, any crab dish would go on my

booking list. I would like to know how to make a stock from crab

shells. Simply, I can do that. It is onions,

carrots, tomato puree, throw in the shells with veg stock. Bring it to

the boil, but it is a tomato base as in the puree and stock. Cook it

for an hour and blend it is a very good food processor and pass it

through a sieve. That is where you get the fantastic sauce it is

dlairbs. -- delicious.

What do you want to see at the end of the show, food heaven or food

hell? Do you need to ask. That would be food hell! Right. The

egg omelette challenge. We have a disqualification here,

Michel Roux! He is in the bin. Had will not like it.

A three-egg omelette, cooked as fast as you can. The clocks are on

the screens. Three, two, one, go! can tell you now.

You are behind, Madhur? I don't care. I really don't care. I want

the slowest, best omelette. This will take time and it will be

so good. Do we wait? Shall we dance?

Salt. Pepper.

Football Focus will be on in a minute! I don't mind losing, but I

want to have the best omelette. The soundman is worried that we

will run without music in a minute! I can cook without music! OK, what

do I turn with? I will have about three minutes left of cooking time

after that! Go, it is ready! Go! How many spatulas do you want?! Get

I have to take my time to do the omelette. The music can do what it

wants. You have to turn it it is too hot. Now, let people taste that

and let people taste this. We will see where we are. OK, you

pronounce... No, it is rubbish! Hey! Thee ow, in fact, I will do

Madhur first. Go on.

Go on, what? You did it in two hours, five minutes and 96 seconds.

Funny enough, you are going to be down there! Right, Theo, you did it

in 22. 28. So you are fourth. It is there.

But you went for the taste or the speed? I don't understand is this

cooking? Right, Michelle could be facing food heaven, which is

chocolate cheesecake or food hell, the Singapore chilli crab.

But before that we are making ourselves at home inside Rachel

Khoo's Little Paris Kitchen. She is making food with chocolate, but

first, enjoying a salad day. In my restaurant. I like to make

simple food that showed off the best ingredients.

Warm salads are popular in Paris, Warm salads are popular in Paris,

and they make an elegant starter. So, what do I need? I need a red

onion. We are cutting it in halve. We're actually going to caramelise

Then I've got a fig. And I'm going to need

for later. What you're looking I'm going to put them

Now it's time for When I was a kid,

My mum would try so about 30 seconds

And then a splash of red wine vinegar.

And that's the livers done. So hopefully...

You want to serve it fairly quick.

Just bung the salad in there.

Then put the figs on too.

Your livers.

And some onions.

Oh, forget it. Just use your hands!

Add a pinch of good-quality sea salt

and drizzle over extra-virgin olive oil.

The French like to put hot bacon or freshly poached eggs in their salads.

But this combination is my favourite.

Et voila! My French fast food healthy lunch.

Perfect.

If there's one delicious ingredient- you should never skimp on,

it's chocolate.

And it's the star of my final recipe.

Bonjour, madame. Bonjour.

It smells amazing in the shop, all the aromas from the chocolate.

Catherine is a fifth-generation Parisian chocolatier

and she's going to let me create my very own chocolate bar.

For my chocolate mousse, I'm looking for the chocolate bar

which isn't too sweet,

but not bitter.

OK, so perhaps you can try these three.

Venezuela, Madagascar and Santo Domingo.

I think a blend of this would make a really good chocolate bar for my... I think so.

The bitter Madagascan and Venezuelan

both have at least 70% cocoa solids.

So for a touch of sweetness,

adding some Santo Domingo 60% will be perfect.

I'm glad I'm not making this, because if I was making this

I'd have chocolate all over me. That's what always happens.

To get that rich quality chocolate,

the French always mix in cocoa butter, rather than vegetable fat,

which is cheaper.

C'est tout! Mais c'est super simple. Ah, genial!

All right, that is my chocolate bar.

All I need to do now is let it cool down

and I can take it home and make a great chocolate mousse.

To start off, you need to make your pastry cream. You need a pot.

For this you'll need 250 mls of full fat milk

and a heaped tablespoon of unsweetened cocoa powder.

We're going to warm up our milk.

You need three egg yolks.

Keep your egg whites for later.

Add to your egg yolks 50 grams of plain caster sugar

and 20 grams of cornflour.

OK, mix in your cornflour.

At this point, you have to be a bit careful,

because if you pour it all in one go, you get scrambled eggs,

so do it slowly.

Now pop it back on a medium heat to thicken it up.

Pour your cream in.

All you need to do at this stage is keep on whisking.

If you don't whisk, what happens is your cream will develop lumps.

All you're waiting for is a little 'blop'.

You're looking for your pastry cream to burp.

That's definitely done. Grab a spatula.

And then just scrape it out.

Look at that. It's pretty amazing.

You need a bit of clingfilm.

You want to pat it onto the top, like this.

Then it can go into the fridge to chill.

This is where two of my leftover egg whites are put to good use.

So to make my meringue, add half of the egg whites,

50 grams of icing sugar, a couple of drops of lemon juice,

a pinch of salt.

Let's start whisking!

When the mixture is pale and creamy, add the rest of the egg whites.

This meringue will add a lightness to the mousse as well as a little bit of sweetness.

Look how the meringues turn out. It's beautiful and shiny.

It will make our mousse fluffy.

I'm going to melt my bar of strong dark chocolate over a bain-marie.

All we need to do now is bring all these components together,

starting with our chilled pastry cream.

Add this to this big bowl.

Give it a little whisk first, just to break up any lumps.

OK. Then you incorporate your melted chocolate.

Mix that in.

It's all starting to come together.

Now we're going to add our meringue,

which is going to give it that sweetness.

Then you want to fold it in.

Scrape around the sides.

OK.

Last component, whipped cream. Look at that.

This is what a mousse should be.

I buttered some glasses and rolled some cocoa nibs round the inside.

This will add some nice crunch and a bit of texture.

Finishing touch!

Cocoa nibs on top.

Just pop it in the fridge. Four hours is best,

but if you can really not wait that long, an hour.

Just an hour and then you can devour this chocolate mousse.

Look at that!

It's like, whoa! Chocolate hitting you from every direction.

This is the ultimate chocolate mousse.

Right,

Right, it

Right, it is

Right, it is that time of the show to find out if Michelle is facing

food heaven or food hell. Food heaven, of course is all of this

lot put together into that. Which is a lovely baked-style American

cheesecake with fresh raspberries, chocolate and all of that stuff.

It looks amazing. Or, there is one of my favourite

dishes, which is a Singapore chilli crab.

What do you think this lot have decided? I think it could be the

crab, but I may take this to the theatre.

Well, that is what these two have chosen as well. You have got

Singapore chilli crab. It was 6-1, the vote. If you can peel the

the vote. If you can peel the ginger, Madhur, that will be great.

Try not to take as long as it did to cook the omelette.

I will take longer! And the crabs are amazing. Cold water king crabs.

They are simple to prepare. If you can get hold of them, that is. They

are not the easiest things to get hold of in the UK. There are a lot

sold in America, but they are wonderful. Quite expensive.

OK. How much would that cost. That would cost about �30. So a

fair bit of money. I hit her with a bit of crab! You

have these amazing amounts of flesh inside. That is the key to this. We

take the mixture and I chop up this bit here. The guys are preparing

the sauce to go with it. If I chop this up and get this on.

Bring me that bottle there. The small one.

Put in this and start to get this on. We have to cut... This is my

knife! He is always taking stuff. I think that I might like this. It

sounds like it has a lot of meat in it. Some crabs are small. There is

no so much meat? This has. Where they are caught, there are masses

of them roaming around the bottom of the ocean, but this is a dish

that is used in Singapore. This is their most traditional dish. It is

as popular as fish and chips is over here. It is fantastic. You do

get amazing chilli crab over there. So you break this open. One last

one. Then we literally throw all of this

lot in. This is the key to this. It is like

street food. You get to together with something that I found

fascinating in Singapore, tho do the Singapore chilli crab, but also

this lemon or lime drink which comes in a plastic bag with a draw-

string handle. As it is humid, you need something refreshing. This

knocks you out and then the lime and the lemon drink to go with it

is delicious. So, garlic, Chile, ginger.

I apologise to Matt. I will have to kiss him later. I will be a bit

garlicy. Now we have lots of things here.

The tomato sauce. The one you made earlier? Yes. We

have sugar, Thai fish sauce, hoisin sauce, the base for the chilli crab.

Then the chilli sauce. You get all of that mixture together and bring

it to the boil and cook it very, very quickly on a high heat. It

takes about three minutes to cook. Meanwhile, over here. The guys have

done egg- fried rice. You take the groundnut oil here.

You use cold, cooked rice. That is the key to this.

If it is not cold it will stick together. So it needs to be cold.

What do you eat between a matinee? Anything. Salad, soups, something

light but then often cupcakes. People keep bringing cupcakes.

It is quite trendy the cub cake? Yes.

Cheesecake! Yes, that would have been a serious cheesecake there. We

have to get this nice and hot. That is the key to this.

With the rice, you can see that it is starting to colour a little bit.

We have the eggs here and we can throw in the onions. They can go in.

And not overcook it? Sometimes when I cook rice it goes dry? The secret

of this, it is cooked and cold. That is the key. So in with the

coriander. One egg and this is where you have a little bit of

sesame oil. A tiny bit. Quickly you can see how

it comes together. So... That looks good.

Keeping the pan hot. Keep it on a high heat.

Then literally we can grab our bowls and that you leave it as it

So you have this egg-fried rice. The secret is at this point you

take the lid off the crab. It depends how strong you want it, you

can reduce the sauce down. At this stage it reduces and gets hotter.

It smells really good. You can have it really, really hot,

that is an intense flavour. These bits are really nice to eat. The

body parts of it. But at this point, not only does it

get hotter, it gets more sticky. So with this it is really like proper

finger food. You can see the meat in the crab

claw is cooked. You just serve it like this.

It really, wherever you go, I think restaurants in Singapore are judged

by this dish and this dish alone, the Singapore chilli crab, but this

is one of my favourite recipes, really. It is hot and spicy.

I saw them making it with raw, live crab. They cut it up right there

and put the sauce on. They do. It is proper street food.

I thought we would use the lovely king crabs. They are expensive.

But take the meat out of that and dive in.

Now to go with this Tim as chosen the Finest Tingleup Riesling 2011.

That is priced at �9.99. The secret is not to over cook the crab.

That's the meat... See what you think. It is crab meat, but not as

you know it. That crab meat is spectacular. Happy with that?

spectacular. Happy with that? really lovely.

So, that is all from us today on Saturday Kitchen.

Thanks to Madhur Jaffrey, Theo Randall and Michelle Ryan. Cheers