Browse content similar to 21/01/2012. Check below for episodes and series from the same categories and more!
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Good morning. It's time to wake up those appetites with 90 minutes of | :00:10. | :00:20. | |
:00:20. | :00:34. | ||
fabulous food. This is Saturday Kitchen Live. Welcome to the show. | :00:34. | :00:37. | |
Cooking with me, live, in the studio are two of the country's | :00:37. | :00:42. | |
best chefs. First, he's on a one man mission to turn Folkestone into | :00:42. | :00:46. | |
the gourmet capital of Britain with his restaurant, Rock Salt. It's | :00:46. | :00:51. | |
Mark Sargeant. Next to him is one of only a handful of Indian chefs | :00:51. | :00:54. | |
in the world to hold a coveted Michelin star. He's in charge of | :00:54. | :00:57. | |
the brilliant Benares restaurant in London. It's Atul Kochhar. Good | :00:57. | :01:05. | |
morning to you both. So Mark, what are you cooking? Is it squid? What | :01:05. | :01:12. | |
are you doing with it? Yes, squid on the menu. Served with a dressing | :01:12. | :01:17. | |
and lots of credit reduce fruits and sourness from soy sauce, chilli | :01:17. | :01:20. | |
and ginger. A new way of preparing the squid? | :01:20. | :01:27. | |
Yes, something exciting. Atul? I have murg adraki, it is a | :01:27. | :01:31. | |
ginger chicken curry with lots and lots of ginger. | :01:31. | :01:39. | |
I know, I did it in rehearsal. You are making two chutneys? Yes. | :01:39. | :01:46. | |
And then? A stuffing, a ruled a, then sear the chicken and sear it | :01:46. | :01:56. | |
:01:56. | :01:58. | ||
and starve with the two chutneys. So, two tasty dishs from the boys. | :01:58. | :02:01. | |
And our line up of BBC archive films today includes recipes from | :02:01. | :02:03. | |
Rick Stein, Keith Floyd and more from Celebrity Masterchef too. Now, | :02:03. | :02:07. | |
the last time I saw our special guest I was stood trying to drop | :02:07. | :02:10. | |
sausages from between my legs into a small tin. And before you ask, I | :02:10. | :02:16. | |
was a guest on his iconic game show Shooting Stars. So it's great to | :02:16. | :02:20. | |
return the favour and welcome him to Saturday Kitchen this morning. | :02:20. | :02:26. | |
It's Vic Reeves. Welcome to the show. | :02:26. | :02:33. | |
A keen cook? Yes, I like to cook on a Saturday! After being influenced | :02:33. | :02:38. | |
by you! You grow your own stuff? Well, I don't really grow. I've | :02:38. | :02:44. | |
tried. I grow my own herbs, that is what I use. I have worked out what | :02:44. | :02:48. | |
I have in my herb guarden is what I use. | :02:48. | :02:56. | |
That's it. So, you are okay with Mark's dish? Yes. | :02:56. | :03:02. | |
So at the end of the day we are cooking something based on your | :03:03. | :03:07. | |
favourite ingredient, food heaven or it could be food hell. | :03:07. | :03:13. | |
The studio guests get to zie which one it is, now, you can go for it? | :03:13. | :03:21. | |
Food heaven is black pudding. I was on the Island of Lewis in Stornoway. | :03:21. | :03:26. | |
They stayed was the best black pudding in the country. I have had | :03:26. | :03:30. | |
a thinner black pudding from Spain. Very, very nice. | :03:30. | :03:36. | |
So, that is food heaven. With pears! You have it with an | :03:36. | :03:41. | |
egg? That is just as good! What about the dreaded food hell? Food | :03:41. | :03:48. | |
hell for me is river fish. Chub, pike, the local stuff. | :03:48. | :03:52. | |
Even the stuff from the supermarket. They eat, what do they dine on? | :03:53. | :03:59. | |
Mud? That is it, generally. A pike would eat a duck, which in turn | :03:59. | :04:01. | |
eats mud. They are bony and they taste of mud. | :04:01. | :04:07. | |
OK, I have picked the one that you can get hold of, that is trout. | :04:07. | :04:13. | |
That is probably the nicest. Have you tried the river fish? | :04:13. | :04:21. | |
have tried pike. What does it teas of? Mud. You make it into a pate. | :04:21. | :04:26. | |
You crook it classically. You may as well push your face into | :04:26. | :04:32. | |
the riverbank. There you go, so either black | :04:32. | :04:40. | |
pudding which is food heaven or trout, fell. For the trout, I have | :04:40. | :04:50. | |
:04:50. | :04:51. | ||
cooking it with Homeland. Or Vic could be facing food hell, trout. | :04:51. | :04:54. | |
Trout is served with a seafood ragu of mussels, clams, baby turnips and | :04:54. | :04:59. | |
spring onions. It is finished off with a few herbs on the top -- | :04:59. | :05:01. | |
homemade buttermilk crumpet, topped with a fried egg and a bacon and | :05:01. | :05:04. | |
chive hollandaise. You have to wait in the until the end of the show to | :05:04. | :05:09. | |
see which one Vic gets. Let's meet our other guesses, we | :05:09. | :05:12. | |
have Katherine. You have with you? Charlotte. | :05:12. | :05:17. | |
You have started as a newly qualified solicitor? That's right. | :05:17. | :05:22. | |
Yes. And Charlotte, you are in | :05:22. | :05:27. | |
investment banking, so two popular jobs at the moment? Yes. | :05:27. | :05:35. | |
Where do you live? I live in London. Who is the better cook? Probably | :05:35. | :05:38. | |
Charlotte. Do you family work in food? They | :05:38. | :05:47. | |
have a fish farm in the Philippines. Do you like trout? I do like trout! | :05:47. | :05:51. | |
Of course, you get to help to decide what Vic is getting at the | :05:51. | :05:55. | |
end of the show. If you would like to ask a question, just call this | :05:55. | :06:05. | |
number: If you get on the show, we are | :06:05. | :06:12. | |
asking you if Vic should be getting food heaven or food hell. So, start | :06:12. | :06:17. | |
thinking. Right, this guy own a restaurant near you? I know it is | :06:17. | :06:23. | |
very good. Rock Salt. A fish and ship shop. So, excellent fish and | :06:23. | :06:29. | |
chips and an excellent mackerel pasty! Keep going, Vic! It is the | :06:29. | :06:32. | |
brilliant, Mark Sargeant. Welcome back. So, on the menu we have squid | :06:32. | :06:37. | |
with a little bit of spice? Yes, this is really good. It is a light | :06:37. | :06:41. | |
dish. You may not think of having this at this time of year. | :06:41. | :06:49. | |
But you can get it all around the UK, it is inexpensive? Yes, and | :06:49. | :06:53. | |
sustainable, which is a big thing. We are serving it with a credit | :06:53. | :07:00. | |
reduce dregs. I will clean this. If you can -- and we are serving it | :07:00. | :07:09. | |
with a citrus dressing. I will clean this, if you can prepare the | :07:09. | :07:13. | |
fruits there. Explain how you prepare that? | :07:13. | :07:18. | |
pull that bake out. It pulls out all of the guts and we have this | :07:18. | :07:22. | |
little blade, obviously, I am on television it will not come out | :07:22. | :07:28. | |
perfectly. There you go. That slides out perfectly. I wonder if | :07:28. | :07:37. | |
you can doing anything with that. You could use it as a knife! I am | :07:37. | :07:42. | |
not a big fan of the tentacles, but I put them on as I know that people | :07:42. | :07:47. | |
do like them. You can get many different sizes of | :07:47. | :07:52. | |
squid. I have seen the tiny ones. In Asia they deep-fry them whole. | :07:52. | :07:59. | |
Do you go for the medium size or the large ones? A medium size is | :07:59. | :08:03. | |
perfect. We would give two portions for this. This is fresh fish. If | :08:03. | :08:09. | |
there is a little bit of this left inside it is not the end of the | :08:09. | :08:09. | |
inside it is not the end of the world. | :08:09. | :08:15. | |
The reason you put it in the water, is to get rid of the ink? Yes. | :08:15. | :08:22. | |
Obviously if you save the ink, you can put it into risotto or thicken | :08:22. | :08:28. | |
pasta. Thicken sauces with it. Could you put it in a pen! You can | :08:28. | :08:35. | |
make a pen out of the plastic thing and write with the ink! Have you | :08:35. | :08:42. | |
tried it? You can write your menu out with it?! So, wash it, get it | :08:42. | :08:46. | |
nice and dry. Let's get it right into there. We are going to grill | :08:46. | :08:51. | |
them. We don't put oil on the griddle. We put them in a bowl and | :08:51. | :08:55. | |
put the oil in the bowl with a salt and the purpose. | :08:55. | :08:59. | |
So, tell us about the restaurant. Literally, you are right on the | :08:59. | :09:04. | |
coast? Yes, we are. It is a stunning location. Folkestone is on | :09:04. | :09:09. | |
the up in terms of, you know, the building work going on down there, | :09:09. | :09:13. | |
the regeneration of the harbour is amazing. So we are lucky to be the | :09:13. | :09:20. | |
first part of the gig saw puzzle. Literally, the boats come.... Right | :09:20. | :09:25. | |
underneath the restaurant, pretty much. We have wooden pillars incase | :09:25. | :09:28. | |
the tide gets rough and it starts to smash into the restaurant. That | :09:28. | :09:35. | |
is how close they R incredible. Right, I have a board for you. | :09:35. | :09:39. | |
Thank you very much. So, let's put the squid in there. Now, a little | :09:39. | :09:43. | |
trick, it is something that we do at the restaurant. We do it two | :09:43. | :09:47. | |
ways. We have this on a salt and pepper squid, but with the same | :09:47. | :09:51. | |
dressing. This is something that we were doing back in the summer. So | :09:51. | :09:58. | |
we get a wooden spoon or something that fits... Slide that there in | :09:58. | :10:02. | |
there, all the way through. Basically that stops you cutting | :10:02. | :10:10. | |
all the way through. So you tut it down. It is like a concertina. | :10:10. | :10:15. | |
So the idea is to keep the squid whole? Yes it help it is to cook | :10:15. | :10:21. | |
quicker, obviously the heat gets in. When we have cooked it hot into the | :10:21. | :10:25. | |
marinade it absorbs all of the dressing and it will flood into the | :10:25. | :10:28. | |
centre. So just the one side? Yes. | :10:28. | :10:34. | |
Now, the preparation of this is totally the opposite to octopus? | :10:34. | :10:38. | |
Yes. The classic thing about this you | :10:38. | :10:43. | |
can cook it two ways, slowly or quickly or it can be like a rubber | :10:43. | :10:49. | |
band. My chefs when we opened, a whole group of new people, squid | :10:49. | :10:55. | |
was the hard -- hardest thing for them to get right. | :10:55. | :11:05. | |
You use a lot of squid, Atul? either on the grill or in the | :11:05. | :11:09. | |
tandoor. It is very med, then people go on | :11:09. | :11:12. | |
holiday and they have a Kalamari with garlic mayonnaise. | :11:12. | :11:17. | |
I like it raw. You can put that sliced raw into | :11:18. | :11:22. | |
the dressing. We could do that! So, you have the | :11:22. | :11:25. | |
grated ginger, you are not chopping it? Yes. | :11:26. | :11:29. | |
It is the only bit of ginger left in London. You are bound to see | :11:29. | :11:35. | |
when he starts cooking over there! Now, we get this on the grill. The | :11:35. | :11:40. | |
tentacles on there. You can put it in a hot non-stick frying pan. | :11:40. | :11:44. | |
James, you are being helpful. I am trying. | :11:44. | :11:49. | |
It is all good. Right, I have the zest of the three | :11:49. | :11:57. | |
lemon, orn -- orange and lime in there. | :11:57. | :12:01. | |
I will do a whole chilli. I leave the seeds N | :12:01. | :12:05. | |
I like it spicy. It is obviously horses for courses. | :12:05. | :12:12. | |
Do whatever you fancy. Right, for the chpy, a good tip is | :12:12. | :12:17. | |
to leave it whole. -- for the chilli, a good tip is to | :12:17. | :12:21. | |
leave it whole. Leave the green top on. That hold | :12:21. | :12:27. | |
it is together. You don't have to fiddle with it. Then to get it | :12:27. | :12:30. | |
smaller go through the individual layers like that. Then when you | :12:30. | :12:34. | |
come to dicing it it holds together nicely. | :12:34. | :12:39. | |
You whizz through and you have this nice chilli. | :12:39. | :12:46. | |
He got that from Delia! Don't forget if you would like to call | :12:46. | :12:56. | |
with us a question, call this number: | :12:56. | :13:02. | |
Right now yes a mixture... You are getting better at that now, James, | :13:02. | :13:07. | |
aren't you? I can do it without looking! So we have mint and | :13:07. | :13:13. | |
coriander here. Two of my favourite herbs. I don't | :13:13. | :13:17. | |
understand why people don't like coriander. Mint, they are two of | :13:17. | :13:23. | |
the nicest herbs. You can grow them inside. I have had trouble growing | :13:23. | :13:29. | |
them outside. They get big and stalky. Then they get feathery, | :13:29. | :13:38. | |
bits at the end. You can use those bits in oil. | :13:38. | :13:45. | |
Do I have to contain it. It go grows up and stalky, I want it to | :13:45. | :13:52. | |
grow low and bushy. Keep it in the pots. | :13:52. | :13:58. | |
Now we can see, they are cooked already. So, hot straight into the | :13:58. | :14:05. | |
dressing. To recap the dressing. I will turn that off. We have the | :14:06. | :14:12. | |
citrus fruits. The lime, orange and lemon zest. Grated chilli, soy | :14:12. | :14:22. | |
:14:22. | :14:23. | ||
sauce. A touch of sugar. A little salt? No, because we have the soy | :14:23. | :14:30. | |
in there. If the squid were too big you could | :14:30. | :14:36. | |
cut it up into pieces? Yes, or open it up as you do. The reason I like | :14:36. | :14:41. | |
the diarf is that it looks somery, but everything in there is -- the | :14:41. | :14:48. | |
reason that I like this dish is that it looks summery. | :14:48. | :14:52. | |
Then you can pour all of the vinaigrette and the dreting through | :14:52. | :14:56. | |
that. -- dressing through that. | :14:57. | :15:00. | |
And you can have this hot or cold. That is even better. | :15:00. | :15:05. | |
It is also a great thing to do on the barbeque. It is one of those | :15:05. | :15:10. | |
thing that people should eat more I know it is difficult. Us chefs | :15:10. | :15:16. | |
bang on about things you should eat and should not. Bir squid, there is | :15:16. | :15:22. | |
one of those -- but squid, this is one of those things there is plenty | :15:22. | :15:26. | |
of it. This is great. Basil, cress, | :15:26. | :15:32. | |
coriander, just freshens that up. So, what is the name of the dish | :15:32. | :15:37. | |
again? That is my griddled squid with oriental and sweet and sour | :15:37. | :15:43. | |
dressing. Thank you very much. | :15:43. | :15:49. | |
Shall we? Squid for breakfast! Squid's in! An interesting way of | :15:49. | :15:56. | |
preparing it. Like you say, you v can have that hot or cold. | :15:56. | :16:06. | |
Is that coriander erb cress. -- is that coriander cress? Yes, | :16:06. | :16:11. | |
before it gets low and bushy. Water it, and just grow it, it grows in | :16:11. | :16:17. | |
three or four weeks. That is superb! Nice and quick. | :16:17. | :16:23. | |
It is good quality ingredients. you have that in your restaurant? | :16:23. | :16:28. | |
do, yes. Do you want to come tonight! We need wine to go with | :16:28. | :16:33. | |
this. We sent our wine expert, Peter Richards to restaurant London. | :16:33. | :16:38. | |
What did he choose to go with What did he choose to go with | :16:38. | :16:43. | |
Mark's marvellous squid? Today, I'm taking the high road to look for | :16:43. | :16:50. | |
fantastic wines to go with today's dishes. | :16:50. | :16:55. | |
Mark is a master craftsman in the kitchen. He is brilliant with | :16:56. | :17:00. | |
seafood. This squid pack as punch it is full of vibrant flavours. So | :17:00. | :17:04. | |
we need a white wine that is refreshing, but also soft and | :17:04. | :17:10. | |
rounded not to clash with the spice. Riesling and Sauvignon Blanc are | :17:10. | :17:14. | |
two great varieties, but to my mind, Sauvignon Blanc is going to work | :17:15. | :17:21. | |
well here. For a great value option, go for this option from Chile, but, | :17:21. | :17:27. | |
by far and away, the best wine for this job is the wonderful, Tiki | :17:27. | :17:30. | |
Ridge Sauvignon Blanc from New Zealand. There is more to this than | :17:30. | :17:38. | |
meets the eye. It is a big region. One small part gives tangy fruit, | :17:38. | :17:42. | |
while another, give as richer style. This wine is a blend of the two. | :17:42. | :17:46. | |
That is what we want here. You can smell it. It is fresh, green, | :17:46. | :17:52. | |
herbal. It picks up well on the coriander and the mint. | :17:52. | :17:57. | |
Hmm! It is definitely tangy and zesty. That is what we need for the | :17:57. | :18:02. | |
squid and the fruit, but it has the lovely softness and richness to | :18:02. | :18:06. | |
work with the ginger and the soy and the heat of the chilli. So, | :18:06. | :18:12. | |
Mark, your dish is a masterpiece. Here is a delicious wine to compli | :18:12. | :18:17. | |
meant all of your hard work. Cheers! Cheers indeed. I know that | :18:17. | :18:23. | |
they are enjoying the food, what do you reckon to this? It is good. It | :18:23. | :18:28. | |
is not my type of wine, but it does the job. | :18:28. | :18:33. | |
Nice and cold. Lovely. What do you reckon Atul? It is | :18:34. | :18:39. | |
lovely. Is that a Sauvignon Blanc? Yes. | :18:39. | :18:43. | |
does work with that. Brilliant stuff. Atul has a spicy | :18:43. | :18:47. | |
dish for us, what is it again? is ginger and curry. | :18:47. | :18:53. | |
The emphasis on the ginger. Now it is time for more food adventures | :18:53. | :18:59. | |
with the brilliant Rick Stein. He is in Cornwall with a rapidly | :18:59. | :19:09. | |
:19:09. | :19:11. | ||
I love the heat and tropical scents to get back to the purity of light | :19:11. | :19:13. | |
But I still like to cook Thai food in Cornwall. | :19:13. | :19:17. | |
This is a John Dory.A pretty impressive-looking beast. | :19:17. | :19:19. | |
Some say it's ugly. It may look a bit glum, but not ugly. | :19:19. | :19:23. | |
A lot of people call it, in a lot of countries, the St Peter fish. | :19:23. | :19:27. | |
Anyway, the great thing about John Dory is that they're veryfirm - it makes really good steaks. | :19:27. | :19:31. | |
and ideal for this dish which I'm gonna cook which we gotfrom Thailand again, from Hua Hin. | :19:31. | :19:34. | |
It's hard fried fish with a red curry sauce. | :19:34. | :19:39. | |
First, get my pan hot on my shigiri. | :19:39. | :19:42. | |
I'll talk about the red curry paste I'll make the sauce with. | :19:42. | :19:47. | |
Now, red curry pastes are all fromThailand and all subtly different. | :19:47. | :19:52. | |
Here we've got turmeric, cumin, coriander, shallots, | :19:52. | :19:58. | |
garlic, a little bit of paprika, | :19:58. | :20:00. | |
ginger, red chillies, Chalky'sfavourite fish paste called Balachan, and lemon grass. | :20:01. | :20:08. | |
So I've wazzed that up in a mortar and pestle to produce that lovely red curry paste. | :20:08. | :20:14. | |
I'll put a little oil in this pan... | :20:14. | :20:16. | |
and fry the curry paste hard. | :20:16. | :20:21. | |
Just let that fry till quite a lotof the moisture's been driven off. | :20:21. | :20:26. | |
And now some coconut milk.Just under half a pint, I suppose. Stir that around. | :20:26. | :20:34. | |
Now...some brown sugar... | :20:34. | :20:36. | |
and some fish sauce... | :20:36. | :20:38. | |
Couple of tablespoons of fish sauce. | :20:38. | :20:40. | |
And just leave that to simmer awaygently. One more ingredient to add. | :20:41. | :20:48. | |
Fresh lime juice. It's bestto put freshly-squeezed lime juicein at the end. It lifts the flavour. | :20:48. | :20:55. | |
OK, that's thickened up. | :20:55. | :20:57. | |
I've only the one burner, so I haveto put the wok with the oil on top. | :20:57. | :21:01. | |
I'll just take my stands over. | :21:01. | :21:04. | |
On with the wok. I don't know if you've noticed behind me, it's happened before, | :21:04. | :21:12. | |
it takes time doing these things out of doors, because you get helicopters, then a biplane, | :21:12. | :21:18. | |
then somebody starts a strimmer on the lawn over there, | :21:18. | :21:24. | |
and you've to say, "Please cut it off." Then there's a motorboat... | :21:24. | :21:28. | |
You've to stop, the tide's coming in. | :21:28. | :21:34. | |
I'm just beginning to get my feet wet, but here we go. | :21:34. | :21:37. | |
First one...then the other... That'll take about two minutes. | :21:37. | :21:41. | |
While they're cooking, I'll finishthe sauce, which is nicely reduced. | :21:41. | :21:46. | |
I'm just gonna add a little fresh lime juice. | :21:46. | :21:51. | |
That'll give it a real zing. | :21:51. | :21:55. | |
I think we're just about there with the fish. It's crisped up. | :21:55. | :22:01. | |
That's good. Nicely fried. | :22:01. | :22:03. | |
And there's the other one, butterflied out. | :22:03. | :22:08. | |
That looks great. | :22:08. | :22:09. | |
And now just to finish the dish. | :22:09. | :22:14. | |
If you can't get John Dory like that,a steak of cod or monkfish would do. | :22:14. | :22:18. | |
And now some sauce. It's lovely and fragrant and sour and hot, but, above all, fresh-tasting. | :22:18. | :22:24. | |
A sprinkle of chopped coriander. | :22:24. | :22:30. | |
And that's it. OK? D'you mind if I go now(?) | :22:30. | :22:35. | |
Thanks. | :22:35. | :22:40. | |
"Twas brillig and the slithy toves | :22:40. | :22:41. | |
"Did gyre and gimble in the wabe." | :22:41. | :22:45. | |
That always makes me think of that time between dreaming and waking | :22:45. | :22:48. | |
when you're not sure where you are. | :22:48. | :22:52. | |
When we're making these programmes,we're always thinking about recipes. | :22:52. | :22:56. | |
Poor old Dave has these dreamswhere food is all tumbled together in strange foreign places. | :22:56. | :23:02. | |
I was in the walled city in Hong Kong. Other folk's dreams are boring. | :23:02. | :23:10. | |
There were wires everywhere, rats running around the place and I was cooking for these gangsters. | :23:10. | :23:16. | |
I was doing fish balls with the flavour of basil and lemon zest. In Hong Kong? Yeah. | :23:16. | :23:20. | |
Well, there's one thing you CAN say about dreams. | :23:20. | :23:22. | |
If you've got something on your mind,you know you're gonna dream about it. | :23:22. | :23:24. | |
When we're making these programmes, food is seriously on our mind. | :23:24. | :23:29. | |
so I thought, "What a good ideato try out what he dreamed about." | :23:29. | :23:34. | |
First of all, he said some fish,so we'll start off with a bit of cod. | :23:34. | :23:38. | |
We'll just cut that up a little. | :23:38. | :23:42. | |
And now prawns. He said they should go in with the fish. | :23:42. | :23:45. | |
I'm a bit disappointed about that. | :23:45. | :23:48. | |
I like the texture of prawns, but in the spirit of science, we'll do exactly what he said... | :23:48. | :23:56. | |
Now an egg. The eggs that bind. | :23:56. | :24:01. | |
Just a little bit of a blend with the fish and the prawns. | :24:01. | :24:04. | |
So one egg, I think, will do. | :24:04. | :24:06. | |
That'll be great. So we'll just... | :24:06. | :24:10. | |
empty that out into this bowl. | :24:11. | :24:14. | |
And in goes the crab meat. And just fold that in nicely. | :24:14. | :24:18. | |
He said a bit of breadcrumbs, sowe'll add a couple of handfuls, just-to bind it to make it easy to mould. | :24:18. | :24:26. | |
And now for the flavourings. What was it? ..Lemon zest first. | :24:26. | :24:30. | |
Obviously, a bit of an Italian-cum-Chinese dish. | :24:31. | :24:34. | |
The Italian - the lemon zest andthe basil, the Chinese - the balls. | :24:34. | :24:40. | |
So he must've been in a right oldturmoil in his bed. Poor old Dave! | :24:40. | :24:43. | |
Looks about right. Just try a bit... | :24:43. | :24:49. | |
Don't do that if you don't like raw fish, but I do. | :24:49. | :24:55. | |
Actually, that's tasting pretty good. | :24:55. | :24:58. | |
This has potential. You know whatdreams are like normally. Forget it.- "In-your-dreams" pasta. | :24:58. | :25:06. | |
I'll just do about six. I can't bebothered, cos I wanna get on and see- what it's like. Now the sauce. | :25:06. | :25:13. | |
First of all, some olive oil. | :25:13. | :25:15. | |
And then some garlic. | :25:15. | :25:18. | |
And onion. Plenty of onion... | :25:18. | :25:22. | |
and just stir that around a bit, just to get it nice and... Translucent's the word. | :25:22. | :25:32. | |
:25:32. | :25:33. | ||
And then some nice chopped tomato,and we'll use fresh tomatoes here. | :25:33. | :25:35. | |
About 15, 20 of them. Stir them round. | :25:35. | :25:38. | |
And now some herbs. Now, we'll have some bay leaves. | :25:38. | :25:41. | |
About four of them, I suppose. And some fresh thyme. | :25:41. | :25:47. | |
Couple of sprigs. | :25:47. | :25:49. | |
Good. We'll have some vinegar. Ilike a good slug of red wine vinegar- in something like this. | :25:49. | :25:55. | |
Did he say wine? I don't think so. Salt... | :25:55. | :25:59. | |
and plenty of pepper... Andwe just leave that to simmer away. | :25:59. | :26:07. | |
So that's been going for about20 minutes and it's nice 'n' reduced- and looking lovely. | :26:07. | :26:14. | |
I'm just gonna force the sauce through the conical strainer with the back of a ladle... | :26:14. | :26:20. | |
Quite nice big holes in this, so a lot of it goes through. | :26:20. | :26:27. | |
Put that back on the heat now. | :26:27. | :26:28. | |
We'll poach off these balls in it. | :26:28. | :26:33. | |
Look at the lovely coating on them! | :26:33. | :26:34. | |
They'll poachin about three, four, five minutes. | :26:34. | :26:38. | |
I've got a big pot of water.Lots of water when you cook pasta. | :26:38. | :26:43. | |
Tagliatelle. Cooked itfor 9-10 minutes. Well-salted water. | :26:43. | :26:47. | |
Then just take a colander and pour the pasta into a nice, big bowl. | :26:47. | :26:54. | |
And now I think we'll just put four balls on this one. | :26:54. | :26:58. | |
It's not a six-ball dish, this. | :26:58. | :27:00. | |
I'll just finish this off with a little...a chiffonade of basil. | :27:00. | :27:04. | |
And a good, generous pinch of Parmesan. | :27:04. | :27:11. | |
I'm getting quite excited about this. | :27:11. | :27:15. | |
Why not? You have meatballs and pasta. If they're well-made,like these are, and pasta al dente, | :27:15. | :27:25. | |
:27:25. | :27:30. | ||
why not fish balls? This came out of a conversation about a dream.You've heard what I think of dreams. | :27:30. | :27:31. | |
Boring!But I've never tasted this before. | :27:31. | :27:35. | |
Excuse this - there's bits of pasta hanging everywhere. | :27:35. | :27:41. | |
Hey! It's all right. It's very nice, actually. | :27:41. | :27:51. | |
:27:51. | :27:51. | ||
Well, | :27:51. | :27:52. | |
Well, that | :27:52. | :27:52. | |
Well, that is | :27:52. | :27:56. | |
Well, that is one way to create a new recipe. There are many great | :27:56. | :28:03. | |
eastern dishs to create at home. I have another one for you right now | :28:03. | :28:07. | |
from my recent trip it is a coconut and tamarind lamb stir fry. It is | :28:07. | :28:11. | |
basically using this lovely loin of basically using this lovely loin of | :28:11. | :28:15. | |
lamb that we have here. I want to stir-fry it with tamarind, | :28:15. | :28:25. | |
:28:25. | :28:26. | ||
coconut milk, and these mazuna leaves. You can try it. Similar to | :28:27. | :28:34. | |
rocket, but not as peppery. It is like a weak rocket? Yes it is. | :28:34. | :28:42. | |
And there is cabbage, all American of things. | :28:42. | :28:48. | |
Or all manner of things, even! think that I cooked that this week. | :28:48. | :28:54. | |
Yeah? On Monday or Tuesday. Do you do all of the cooking? | :28:54. | :29:03. | |
not all of it. Nancy cooked last night. She made a cowboy pie! | :29:03. | :29:11. | |
cowboy pie? Minced beans! Let's chop this up and put it all in here, | :29:12. | :29:16. | |
the lamb, stir fried to get a bit of colour on it. Then, that is off. | :29:16. | :29:21. | |
So, Vic Reeves, this is your life. Yes, please. | :29:21. | :29:31. | |
:29:31. | :29:31. | ||
Born, James Moya. Same name for your grandfather, father? Yes, all | :29:31. | :29:41. | |
from Leeds! I know, weird! Failed all your exams? Yes, that's right. | :29:41. | :29:46. | |
The amount of work that I put into my history, geography. I should | :29:46. | :29:50. | |
have won. A crown should have been awarded to me. | :29:50. | :29:55. | |
But in 1988 I failed cookery at school! So it was happening | :29:55. | :29:58. | |
everywhere. The only exam that I passed was art, but passing just | :29:58. | :30:03. | |
art was enough to get you into art college, being a mechanic or being | :30:03. | :30:07. | |
a chef. That is all that I wanted to do. I | :30:07. | :30:14. | |
wanteded to go to art school, but I ended up being a mechanic. | :30:14. | :30:19. | |
But questions were raise, let me tell you, in Parliament! Why what | :30:19. | :30:23. | |
you are doing now? Well, when I grew up the thing to do was to get | :30:23. | :30:28. | |
a job. To get something that was going it last for a while. So my | :30:28. | :30:33. | |
dad said to go to work in a factory. I did for about four years and | :30:33. | :30:37. | |
decided that this is not what I want to do. So I didn't want to do | :30:37. | :30:43. | |
this for the rest of my life, so I fled. Without firning up my | :30:43. | :30:48. | |
apprenticeship. We may have come from the same area | :30:48. | :30:56. | |
in Yorkshire. I was told you could not pursue art as a career, all the | :30:56. | :31:00. | |
wealthy artists were dead. That he to get a proper job. | :31:00. | :31:10. | |
The same here. I was asked how many artists are famous, I said Andy | :31:10. | :31:17. | |
Warhol, but, look at him! But it came about, the comedy, you were a | :31:17. | :31:21. | |
group of kids messing around. Is that where you fell if love with | :31:21. | :31:26. | |
it? Yes. There are five mates, we were called the Fashionable Five. | :31:26. | :31:32. | |
We were a kind of a musical group, but more of an adventure group. We | :31:32. | :31:37. | |
used to have fun. That is what it was all about. Having fun as a teen. | :31:37. | :31:43. | |
How did you break from that to go into stand h up? You started off | :31:43. | :31:52. | |
with a -- stand-up? You started off with a one-man tour? I did what I | :31:52. | :31:57. | |
considered was performance art in a stage in a pub in London. I called | :31:57. | :32:04. | |
it Vic Reeves Big Night Out. Right. | :32:04. | :32:10. | |
It was different every week. It was not stand-up. It was like just have | :32:10. | :32:15. | |
fun. Is that where you met Bob? He was | :32:15. | :32:21. | |
in the audience. People say he was heckling, but I don't think Bob has | :32:22. | :32:28. | |
ever heckled in his life. I thought he was just there. I told him to | :32:28. | :32:32. | |
come back next week and do some lines for me. | :32:32. | :32:35. | |
I think he thought it was work for charity. | :32:35. | :32:40. | |
But that was all it was. I told him to bring on this massive cheque and | :32:40. | :32:46. | |
to boost about it. How did to go to TV? We went from | :32:46. | :32:52. | |
the pub to the Albany Empire. We did the same thing. A show which | :32:52. | :32:56. | |
was three hours long of very mixed content and it was different every | :32:56. | :33:01. | |
week. So I put on six, and then a lot of people turned up. Then there | :33:01. | :33:07. | |
was a gap and another series of six of these live shows and word got | :33:07. | :33:16. | |
out and people were coming from all around the country. Then Jonathan | :33:16. | :33:22. | |
Ross was down and then Jools Holland, then there was Channel 4 | :33:22. | :33:30. | |
and Alan Yentob. So, Michael Grade and Alan Yentob were in the | :33:30. | :33:38. | |
audience. They both wanted us. That is the mix of that kind of | :33:38. | :33:42. | |
thing, you never know what is going to happen? It was unbounded | :33:42. | :33:45. | |
enthusiasm. As a guest, you never have a clue | :33:45. | :33:50. | |
what is going to happen? It is like that. A lot of the panel shows let | :33:50. | :33:54. | |
people know what is up, they give them lines to read, but on our show | :33:54. | :33:57. | |
you haven't a clue what is going to happen. | :33:57. | :34:02. | |
But that spirit is there with the new thing you do, but the kids and | :34:02. | :34:09. | |
adults can watch it as well? Ministry of Curious Stuff. | :34:09. | :34:19. | |
:34:19. | :34:19. | ||
Tell us how that came about? I did a book, The Vast Encyclopaedia of | :34:19. | :34:24. | |
Knowledge. It was a book of semi- truths. We decided to make a TV | :34:24. | :34:28. | |
show out of it for kids. That is how it started. Then it developed | :34:28. | :34:32. | |
into what it is now. So I'm the minister of this government | :34:32. | :34:36. | |
department who finds out information from the kids and then | :34:37. | :34:40. | |
explain it is via the gift of sketches and nonsense. | :34:40. | :34:47. | |
With the help of other people. You have Dan Skinner? Yes. He is | :34:47. | :34:53. | |
playing Captain Lengthwidth. He is brilliant in it. | :34:53. | :35:00. | |
It is great. It is an old fashioned type of comedy. It is good for | :35:00. | :35:08. | |
adults but also for the kids. It is a good old-fashioned cross-talk of | :35:08. | :35:15. | |
50s radio style. This is CBBC? It is, yes. It is | :35:15. | :35:21. | |
repeated on Sunday at 9.00am. So, tomorrow morning, just after now! | :35:21. | :35:27. | |
Right, everything is in there. The lamb is in there, the tamarind, the | :35:27. | :35:31. | |
coconut milk. As well as all of that, you are an author, an artist | :35:31. | :35:35. | |
with all of your shows, doing your bits and pieces, but you are | :35:35. | :35:40. | |
starting a comedy show. Tell bus that? Well, we have not | :35:40. | :35:46. | |
done a live tour for, I think, 15 years, probably more than 15 years. | :35:46. | :35:53. | |
So we are trying some stuff out in Leeds at the Leeds City Variety in | :35:53. | :35:59. | |
March. We are going to do three days there and try some stuff out. | :35:59. | :36:03. | |
I was thinking we would try old characters, something old and | :36:03. | :36:08. | |
something new, but I was thinking for mench dice, I have been doing a | :36:08. | :36:18. | |
:36:18. | :36:20. | ||
bit of pottery -- for mench dice -- merchandise,, I fancy having a | :36:20. | :36:29. | |
craft stall. So hand-made mugs. Macrame hats. You could sell a few | :36:29. | :36:33. | |
chutneys. Very good. There we go, we have the | :36:33. | :36:36. | |
lamb there. That looks good. What is that you | :36:36. | :36:44. | |
have put it on? The banana leaf, the local ingredient to Yorkshire! | :36:44. | :36:50. | |
Could you eat that? No. They wrap it up with fish in it. | :36:50. | :36:57. | |
Look at that. That is nice. The lamb is still pink. You cook it | :36:57. | :37:01. | |
and literally put it back in. I love tamarind. | :37:01. | :37:08. | |
It is quite minty. So, it is quite an English thing | :37:08. | :37:16. | |
going on about it with the mint! Twhr yes, the only -- yes, the only | :37:16. | :37:22. | |
thing in there is the lamb and the mint. | :37:22. | :37:31. | |
E -- I use your Great British Dinner s book quite a lot! Now, | :37:31. | :37:37. | |
what are we cooking for Vic at the end of the show, it could be black | :37:37. | :37:39. | |
pudding with homemade buttermilk crumpet, topped with a fried egg | :37:39. | :37:43. | |
and a bacon and chive hollandaise. Or food hell, trout, it is served | :37:43. | :37:48. | |
with seafood ragu of mussels, clams, baby turnips and spring onions. | :37:48. | :37:56. | |
Some of the viewers rand the guys in the studio get to decide's Vic's | :37:56. | :38:02. | |
fate today, Mark? Well, if Vic plugs my book, which will go for | :38:02. | :38:05. | |
heaven. Katherine, what about you? I will | :38:05. | :38:09. | |
go for hell, sorry. go for hell, sorry. | :38:09. | :38:13. | |
I don't believe you. Right, it is time to continue with | :38:13. | :38:15. | |
Celebrity MasterChef. Darren, Linda, Nick and Michele face the challenge | :38:15. | :38:18. | |
of cooking lunch for a performing arts school. Take a look at this | :38:18. | :38:28. | |
:38:28. | :38:30. | ||
Now Nick, Michelle, must face their first major cooking- | :38:30. | :38:40. | |
:38:40. | :38:58. | ||
the only free school for Today, you are preparing | :38:58. | :39:01. | |
We want each team to prepare 110 portions of food for lunch today. | :39:01. | :39:08. | |
Good luck. Off you go. | :39:08. | :39:14. | |
To help guide them in today's challenge is Brit School's head chef, Sue Rossi. | :39:14. | :39:19. | |
Good morning. Good morning. Hi, I'm Sue. | :39:19. | :39:22. | |
OK, these are your ingredients and it all needs to be ready by 12:30 on the dot, | :39:22. | :39:25. | |
so each team can do 40 meat meals | :39:25. | :39:28. | |
and 30 veg meals and 40 puddings. | :39:28. | :39:31. | |
And if you need anything, just come- and ask me. OK? Thank you. | :39:31. | :39:39. | |
The teams now have just three hours to prepare for | :39:39. | :39:42. | |
today's lunch service, designing their own menu from a range of ingredients, | :39:42. | :39:46. | |
including minced beef, chicken, lamb, | :39:47. | :39:50. | |
Being a mum is going to really help in this task. | :39:50. | :39:52. | |
They'll just want something warmand I'm thinking custard and sponge and chips. | :39:52. | :39:55. | |
Just the things that kids love, really. | :39:55. | :39:58. | |
If we did a jerk chicken. With rice? Yes. | :39:58. | :40:01. | |
Jerk seasoning. | :40:01. | :40:03. | |
If we've got the right type of pots here... | :40:03. | :40:06. | |
We've got massive ones here, look. That's what I'm saying... | :40:06. | :40:11. | |
Oh, dear. Yes. This is trouble, this. | :40:11. | :40:13. | |
It's daunting, cooking for these kids. | :40:13. | :40:15. | |
Never ever cooked anything of that sort of magnitude before so, yes, | :40:15. | :40:18. | |
quite scared, scared and excited. | :40:19. | :40:23. | |
You want the lasagne then, yes? What do you think? Well... | :40:23. | :40:24. | |
Yes, OK, I can do that, yes. | :40:24. | :40:30. | |
I just hope that we can deliver the food on time. | :40:30. | :40:33. | |
It is a singing, dancing arts school. They'll be screaming at us. | :40:33. | :40:41. | |
In two minutes, I need one from each- team to come here and let me know | :40:41. | :40:42. | |
what you're cooking, please. | :40:42. | :40:46. | |
Oh, we don't even know what the dessert is. No, I'll make it up. | :40:46. | :40:52. | |
I'm struggling with the puddings | :40:52. | :40:54. | |
because I don't really see anything apart from fruit. | :40:54. | :40:59. | |
I don't know what we're going to do. | :40:59. | :41:02. | |
So, pudding, yeah, a bit of a nightmare. | :41:02. | :41:04. | |
Darren, Linda, what's your menu? | :41:04. | :41:07. | |
We're going to do jerk chicken with rice | :41:07. | :41:10. | |
because Darren has cooked it before- and says it's lovely. | :41:10. | :41:13. | |
Then we're going to try and do a vegetable curry with either rice or jacket potato. | :41:13. | :41:18. | |
We haven't decided on a sweet yet, | :41:18. | :41:21. | |
but we might do pineapple fritters.- Yeah. | :41:21. | :41:23. | |
That sounds great. OK. OK. Thanks. | :41:23. | :41:31. | |
I've never made a vegetarian dish in my life! | :41:31. | :41:32. | |
I'm going to make pasta ragu. Brilliant. | :41:32. | :41:36. | |
Nick is making the lasagne | :41:36. | :41:38. | |
and then we're going to make the dessert together. | :41:38. | :41:41. | |
Apple crumble. Brilliant. OK, that sounds great. Thanks. | :41:41. | :41:48. | |
We've got the apples cos you had the chicken. | :41:48. | :41:56. | |
Darren starts to fry off the chicken and onions | :41:56. | :41:57. | |
for their jerk chicken. | :41:57. | :41:59. | |
While Linda gets their jacket potatoes in the oven | :41:59. | :42:01. | |
and begins to prep the veg for their curry. | :42:01. | :42:09. | |
To me, jerk chicken is lovely barbecued, steamy, | :42:09. | :42:10. | |
the smell of spices, on the bone, crispy on the outside... Delicious. | :42:10. | :42:13. | |
Actually, what Darren is making is a chicken stew. | :42:13. | :42:16. | |
Is it really going to deliver what people are expecting? | :42:16. | :42:23. | |
But they still need to decide on a dessert. | :42:23. | :42:25. | |
Right, we've only got the one pineapple | :42:25. | :42:26. | |
so you'll have to rethink your pudding, I'm afraid. | :42:26. | :42:28. | |
Have you got ingredients to make a sponge pudding? | :42:28. | :42:31. | |
Well, you can make a sponge, yeah. We've got the flour, sugar, | :42:31. | :42:34. | |
margarine and eggs, basically. Brilliant. | :42:34. | :42:41. | |
Pineapple sponge and custard, really-lovely idea from Darren and Linda. | :42:41. | :42:44. | |
Neither of them have ever made sponge before | :42:44. | :42:45. | |
and neither of them have ever made custard before. | :42:46. | :42:50. | |
I just hope we've done enough. | :42:50. | :42:52. | |
I don't know how much it rises. | :42:52. | :42:57. | |
Linda, how can you possibly make a sponge properly | :42:57. | :42:59. | |
if you've never done one before? | :42:59. | :43:02. | |
You've got no idea what the mixture should look like. | :43:02. | :43:05. | |
I know what it should look like. It shouldn't have lumps, | :43:05. | :43:07. | |
which it has at the moment, which it won't in a minute. | :43:07. | :43:10. | |
It should be quite runny, enough to rise in the oven. | :43:10. | :43:13. | |
Sponge pudding for about 200 kids that you've never ever made before in your life? | :43:13. | :43:17. | |
No. Great. | :43:17. | :43:22. | |
On the other team, Nick is browning- off his beef for the lasagne. | :43:22. | :43:28. | |
While Michelle preps the vegetables for her pasta ragu. | :43:28. | :43:34. | |
I've never chopped so much in my life. | :43:34. | :43:37. | |
Michelle and Nick have got two pasta dishes. | :43:37. | :43:39. | |
I'm really surprised. | :43:39. | :43:44. | |
How you getting on, Nick? | :43:44. | :43:47. | |
Stressful like. | :43:48. | :43:48. | |
What's so stressful? | :43:48. | :43:49. | |
It's just the hustle and the bustle of it all, I think. We're all not used to it | :43:49. | :43:52. | |
and I think me and Michelle... especially because of yesterday, | :43:52. | :43:56. | |
we're panicking a bit cos the breakfast was such a disaster. | :43:56. | :43:58. | |
But do you not think panic is your enemy? Yeah, it is, | :43:58. | :44:04. | |
In just under two hours, the celebrities will be feeding | :44:04. | :44:06. | |
over 200 of the Brit's performing arts students. | :44:06. | :44:14. | |
You've got 90 minutes, | :44:14. | :44:16. | |
but I reckon you should be trying to finish within the hour. | :44:16. | :44:19. | |
Darren's forte is Jamaican cooking | :44:19. | :44:21. | |
and I'm working a bit blind on things. | :44:21. | :44:23. | |
I mean, this is just made up, throw everything in and hope it works. | :44:24. | :44:30. | |
Right now, we're just trying to create the curry sauce | :44:30. | :44:31. | |
for the vegetarian dish. | :44:31. | :44:33. | |
It was cooked in the oven, cos we didn't have enough rings, | :44:33. | :44:37. | |
so now we're just bringing it into a pot so it can marinate together. | :44:37. | :44:43. | |
Maybe we've overdone it. I think another can and no more. | :44:43. | :44:46. | |
Yeah, yeah, yeah. | :44:46. | :44:48. | |
Keep it up high though cos thosepotatoes are not cooked properly. OK. | :44:48. | :44:56. | |
The potatoes are still a bit hard in our vegetable curry. | :44:56. | :44:59. | |
Darren's on the rice. My sponge pudding's gone in. | :44:59. | :45:02. | |
Who knows how that's going to turn out | :45:02. | :45:04. | |
cos I've never made one before. | :45:04. | :45:13. | |
Oh, God. They're like water. | :45:13. | :45:15. | |
Yeah, but look, they're browning off too high. | :45:15. | :45:17. | |
Chef, come and look at my things. They're all... | :45:18. | :45:19. | |
They've been in 20 minutes butthey really watery, still. Right, OK. | :45:19. | :45:22. | |
Transfer it into the oven round here. | :45:22. | :45:27. | |
Very, very hot food. | :45:27. | :45:29. | |
They need to transfer the sponges to a cooler oven, | :45:29. | :45:31. | |
which should allow the centre to cook. | :45:31. | :45:40. | |
What's burning in that oven? | :45:40. | :45:41. | |
Sponge pudding. The oven was too hot- over there and the top got burnt. | :45:41. | :45:44. | |
If I was you, I'd be putting a bit of foil or something across the top of that. | :45:44. | :45:47. | |
At the moment, you've got this black crust on top continuing to cook, | :45:47. | :45:48. | |
and that's just going to get blacker and blacker. | :45:48. | :45:58. | |
:45:58. | :46:03. | ||
You | :46:03. | :46:03. | |
You can | :46:03. | :46:03. | |
You can see | :46:03. | :46:07. | |
You can see in the celebrities manage to get lunch cooked in time | :46:07. | :46:12. | |
in about 20 minutes. So, still to come, Keith Floyd in | :46:12. | :46:21. | |
the Orkney islands. He then whips up a dish of scallops and soup on a | :46:21. | :46:28. | |
rusty old boat. Mark and Atul have been pretty well | :46:28. | :46:32. | |
behaved so far but I EGGs-pect I SHELL have to LAY down the law as | :46:32. | :46:35. | |
they try to SCRAMBLE their way to top of our leaderboard. That's the | :46:35. | :46:44. | |
Saturday Kitchen omelette challenge, live, a little later on. And what | :46:44. | :46:50. | |
is Vic facing at the end of the show? Is it food heaven or food | :46:50. | :46:56. | |
hell, Atul? I love the black pudding, but I love trout. So, | :46:56. | :47:02. | |
there you go. Right, coming up now, it is the | :47:02. | :47:06. | |
brilliant Atul. On the menu, I have mentioned the dinger, but what is | :47:06. | :47:12. | |
this dish called? -- ginger, but what is the dish called? Well, it | :47:12. | :47:16. | |
is murg adraki. It translates to chicken flavoured with ginger. | :47:16. | :47:26. | |
:47:26. | :47:30. | ||
It used to be a curry, but instead, in the use of the influence of two | :47:30. | :47:40. | |
:47:40. | :47:41. | ||
countries, I have decided to make a ro ulade out of this. | :47:41. | :47:48. | |
So I have salt, chicken mince, So I have salt, chicken mince, | :47:48. | :47:52. | |
purpose and ginger, of course. This is the diced ginger. | :47:52. | :47:59. | |
Yes, and some garam masala. That goes in. I have red onion and | :47:59. | :48:02. | |
chilli and spring onion that goes in the mince. | :48:02. | :48:09. | |
So it is like a stuffing filling? Yes. I will make a roulade out of | :48:09. | :48:13. | |
it. Then poach it in the chicken stock and then satisfactory the | :48:13. | :48:18. | |
stock and the ginger you are slicing for me is for the chutney | :48:18. | :48:28. | |
it is from the south of India. It is called inzi chutney. | :48:28. | :48:34. | |
What is this traditionally served with? Vegetarian dishes? The | :48:34. | :48:38. | |
chutney Yes. It is a ginger chutney it could be | :48:38. | :48:43. | |
served with a snack or even a meat course, but this one I have made | :48:43. | :48:48. | |
one chutney and another caramelised onion and ginger sauce. | :48:48. | :48:56. | |
When you go to your restaurants you take influence, from not just the | :48:56. | :49:01. | |
north, but the south of India and there are so many different regions | :49:01. | :49:08. | |
in India? That is right. That is the beauty of it, you can make the | :49:08. | :49:12. | |
different dishs from all of the different regions, I just use all | :49:12. | :49:20. | |
of it. So my food is really a British/Indian fusion. | :49:20. | :49:26. | |
So you have influence from all over the world? The fusion has taken | :49:26. | :49:31. | |
place in India for a very long time. India has been using flavours | :49:31. | :49:38. | |
thrown to them from different regions and trade. So we have a | :49:38. | :49:42. | |
Mogul, Turk, English, Portuguese, Dutch. Different people have come | :49:42. | :49:45. | |
through and brought in so many different things. | :49:45. | :49:50. | |
So what do you have here? This is a sausage, so to speak, you can tie | :49:50. | :49:56. | |
it so it does not come out. Do you ever cook with tea? Yes, I | :49:56. | :49:59. | |
have. So there are Indian recipes with | :49:59. | :50:05. | |
tea. As there is a lot of tea in India, isn't there? I have only | :50:05. | :50:14. | |
ever heard of a Yorkshire tea cake. You can spoke smoke with tea. | :50:14. | :50:19. | |
From the borders of India, from Burma, they use fermented tea | :50:19. | :50:25. | |
leaves, that are fermented for a good eight, nine months and it is | :50:25. | :50:30. | |
made into a salad with fresh tomatos and cucumber. | :50:30. | :50:36. | |
Does it taste good? It doesn't sound nice! Now, I need the sliced | :50:36. | :50:43. | |
ginger. I need the onion to be chopped, chef. | :50:43. | :50:46. | |
Choppedenions done, chef. Wow, you are quicker. | :50:46. | :50:52. | |
Quicker than in rehearsal. There is a lot of oil needed here. | :50:52. | :50:59. | |
There is a sink to wash your hands! Sorry! So, that is the chicken | :50:59. | :51:05. | |
stock? That is the chicken stock to poach for about 30 minutes. For my | :51:05. | :51:13. | |
chutney, I have cumin and sesame seeds. The oil should be hot and as | :51:13. | :51:17. | |
it crackles add the cumin seeds and the sesame seeds and all of the | :51:17. | :51:23. | |
sliced ginger goes in. Also... A little bit of red chilli | :51:23. | :51:33. | |
:51:33. | :51:34. | ||
powder. Oops, sorry! Most of it on my oven! So, that is the ginger | :51:34. | :51:39. | |
chutney? Yes and for the caramelised onion and ginger, the | :51:39. | :51:46. | |
cumin and the ginger goes in... As it crackles... Add all of the | :51:46. | :51:49. | |
onions. If you were to serve this, instead | :51:49. | :51:53. | |
of the chicken, this would be good with game? It would be amazing with | :51:54. | :51:57. | |
game. I would use it with pigeon, pheasant. | :51:57. | :52:03. | |
A lot of onions in Indian cooking, that is one thing I noticed? Onion | :52:03. | :52:08. | |
is the base for our cooking. What I do is normally I put a piece of | :52:08. | :52:13. | |
paper on the top. Can you tut it into a disc for me, | :52:13. | :52:20. | |
chef? Yes. Don! Excellent. | :52:20. | :52:27. | |
OK, you have this, meanwhile here. This cooks for 45 minutes on top of | :52:27. | :52:33. | |
the stove. Then we end up with that? Yes. | :52:33. | :52:37. | |
So you take the chilli out and blend it? That's right, chef. | :52:38. | :52:44. | |
I well add the spices here, turmeric, red Chile and coriander | :52:44. | :52:49. | |
powder goes N Now what about the spices that you | :52:49. | :52:53. | |
buy? The pots of little spices? They have a shelf life. People seem | :52:53. | :53:01. | |
to have them on the shelves and when they read the label, it's been | :53:01. | :53:08. | |
there since 1962, any advice with the shelf life? Don't keep powdered | :53:08. | :53:15. | |
spices for more than three months. . Now I am going to swap this. This | :53:15. | :53:23. | |
needs to cook for a good 30 minutes. Now in here, palm sugar? Yes and | :53:23. | :53:25. | |
tamarind. You mentioned three months, there | :53:25. | :53:31. | |
are a lot of people checking their cup boards and throwing the spices | :53:31. | :53:38. | |
out! Me included! Right we are going to blend that. That has the | :53:38. | :53:46. | |
palm sugar and the tamarind in, yes? Yes. | :53:46. | :53:54. | |
Don't forget that all of the recipes are on the website at: | :53:54. | :54:03. | |
There are dishs from the previous shows at: | :54:03. | :54:08. | |
You don't need salt and pepper in there? You can taste it, chef. I | :54:08. | :54:12. | |
think is OK. OK. That is the chutney for that | :54:12. | :54:17. | |
one. It is nearly all ginger? or less. The Victorians used to | :54:17. | :54:21. | |
have a lot of ginger. They used to have ginger pots on their | :54:21. | :54:29. | |
mantlepieces. There was a lot of ginger in Victorian cooking, I | :54:29. | :54:34. | |
think. That is a question for my show! | :54:34. | :54:43. | |
Where did the Victorians get the ginger from? We have the answer! | :54:43. | :54:50. | |
this is blended with what? With a little bit of the chicken stock. | :54:50. | :54:57. | |
Do you finish this off with spices? I have added the spice, red chilli, | :54:57. | :55:03. | |
turmeric and coriander. What is that? That is fatida. | :55:03. | :55:10. | |
It is also called Hinge. I have heard it called devil's dung | :55:10. | :55:16. | |
on my travels! Have you. Well, a lot of Indians don't eat | :55:16. | :55:23. | |
ginger and garlic, so for them that is important. It is very nutritious. | :55:23. | :55:32. | |
They probably don't eat it as you have used it all! That is true. | :55:32. | :55:38. | |
Colour the chicken on all sides. So these are the two chutneys we | :55:38. | :55:48. | |
:55:48. | :56:00. | ||
have end ed up with. in the fridge and as and when you | :56:00. | :56:09. | |
want them poach them? Absolutely. Chutney is an Indian word, isn't | :56:09. | :56:19. | |
:56:19. | :56:30. | ||
it? What would it be in English? Jam? (in Yorkshire ak cent - -- | :56:30. | :56:39. | |
accent chutney!) I was not expecting that from you! Shall we | :56:39. | :56:49. | |
:56:49. | :56:49. | ||
get that on, because Something For The Weekend Will be on in a minute! | :56:49. | :56:56. | |
I will hurry up, chef. That smells good. That bit of | :56:56. | :57:02. | |
chutney! Is that it? Is that all you are using after all of that | :57:02. | :57:06. | |
ginger I chopped? We can Tuesday tomorrow. | :57:06. | :57:11. | |
There we go. So, tell us what it is called | :57:11. | :57:15. | |
again? It is called murg adraki or ginger chicken curry. | :57:15. | :57:19. | |
ginger chicken curry. That's what it is called! It looks | :57:20. | :57:25. | |
delicious and I know that it tastes delicious. It is well worth the | :57:25. | :57:30. | |
effort, trust me. So, which one is the devil's dung? | :57:30. | :57:35. | |
That is in there. Why is it called that? I don't know. | :57:35. | :57:40. | |
It is just a nickname for it. What do you reckon? Worth it? That is | :57:40. | :57:43. | |
nice. That is good. | :57:43. | :57:50. | |
I think that the palm sugar help it is. The palm sugar cool it is down. | :57:50. | :57:56. | |
That is good! Worth the effort? Do you like it? I do. | :57:56. | :58:05. | |
Now, let's go to West London to see what Peter has chosen to go with | :58:05. | :58:10. | |
Atul's glorious chicken. It's another sensational dish from | :58:10. | :58:17. | |
the king of spice. It's another gauntlet laid down for wine. With | :58:17. | :58:22. | |
this amazing chicken you could go for a soft, juicy red, but to my | :58:22. | :58:27. | |
mind it has to be a white because of of the ginger and the chilli. | :58:27. | :58:34. | |
Atul must be bored of having Pinot Gris and Riesling recommended for | :58:34. | :58:41. | |
his food, but they do really work best with the subtle cuisine. In | :58:41. | :58:48. | |
that mind it is good to go for the vineyard of Leya, but for my mind, | :58:48. | :58:58. | |
:58:58. | :58:59. | ||
the best is the Turks and Caicos Islands from Alsace in France. | :58:59. | :59:03. | |
Pinot grijow and Pinot Gris work well with this. This Turks and | :59:03. | :59:08. | |
Caicos Islands works well to off- set the heat and the flavours of | :59:08. | :59:15. | |
this dish. This one smells of honey and ginger it will compliment the | :59:15. | :59:19. | |
flavours in the dish beautifully. You do get the succulence and the | :59:19. | :59:24. | |
richness to work with the chicken, the chilli and the chutney. | :59:24. | :59:29. | |
Underneath it is a refreshing acidity that helps to refreshen the | :59:29. | :59:36. | |
palette between the mouthfuls. So, Atul, you must know your Pinot Gris | :59:36. | :59:40. | |
well, but here is a wonderful wine to go with your beautiful ginger | :59:40. | :59:44. | |
chicken. It is going down well, what do you | :59:44. | :59:48. | |
reckon to the wine? I love it. It works well with the spices. | :59:48. | :59:53. | |
It works fantastic. What do you reckon? It is amazing. Indian food | :59:54. | :00:00. | |
has lots of techniques, it take as while. When you make it at home it | :00:00. | :00:05. | |
works amazingly. Girls? Lovely. | :00:05. | :00:09. | |
And the wine at �8.49, it is a bargain. | :00:09. | :00:14. | |
Right, let's go back to Celebrity MasterChef. It is nearly time to | :00:14. | :00:18. | |
serve lunch to the performing art students. I hope that they had a | :00:18. | :00:28. | |
:00:28. | :00:28. | ||
With Nick's Bolognese he can concentrate on making the | :00:28. | :00:37. | |
..while Michelle prepares the fruit for the crumble. | :00:37. | :00:39. | |
I'm aware of the time, but I'm not stressed. No. | :00:40. | :00:46. | |
Argh! | :00:46. | :00:52. | |
Coming through here, guys, hot pan as well. | :00:52. | :00:56. | |
You two are a team. | :00:56. | :00:57. | |
Nick, you're sweating buckets and you look like you're filing your nails. | :00:57. | :01:00. | |
I'm peeling apples and I'm not stressed. | :01:00. | :01:04. | |
Oh, yeah! Oh, yeah! Yeah, get in! | :01:04. | :01:10. | |
Lasagne's in the oven, custard's on the stove, Nick's looking after it. | :01:10. | :01:14. | |
The pasta has been drained for the vegetarian pasta, | :01:15. | :01:17. | |
that's all ready to go. | :01:18. | :01:23. | |
OK, guys, we're serving up in half an hour. | :01:23. | :01:25. | |
We need everything ready in 20 minutes, please. | :01:25. | :01:29. | |
I can't hear you! | :01:29. | :01:30. | |
ALL: Yes, chef! Thank you. | :01:30. | :01:35. | |
With the clock ticking, Linda checks the fate of their pineapple sponge. | :01:35. | :01:43. | |
I'm not happy sending them out like that, really. | :01:44. | :01:48. | |
We need to see what it's like underneath, see if we can save it, OK? OK. | :01:48. | :01:58. | |
:01:58. | :02:00. | ||
Darren and Linda's sponge, the top got burnt, but the centre isn't cooked. | :02:00. | :02:06. | |
Fingers crossed, I say. | :02:06. | :02:09. | |
Yeah, that is too well done. | :02:09. | :02:11. | |
So, if you take the tops off that'll be absolutely fine. | :02:11. | :02:13. | |
I'll get away with it, will I? Yeah. | :02:13. | :02:19. | |
Looks a bit rough, doesn't it? | :02:19. | :02:20. | |
Listen, that's what it looks likewhen I serve it at home, I'm afraid. | :02:20. | :02:23. | |
En masse! I can't do pretty en masse. | :02:23. | :02:29. | |
Hopefully if I drench it with custard, nobody will notice that it's not perfect. | :02:29. | :02:36. | |
No, that's fine like that. Does that look all right? Yeah. | :02:36. | :02:37. | |
Listen! In just over ten minutes, | :02:37. | :02:40. | |
that room is going to fill up with hungry students. | :02:40. | :02:50. | |
:02:50. | :02:59. | ||
Rather large portions. Does that look all right? It's a bit too big. | :02:59. | :03:01. | |
So, you just need to cut those up a bit smaller, yeah? | :03:01. | :03:04. | |
These dishes need to be out in two minutes, please! | :03:04. | :03:13. | |
Are we ready? I'm going to open the shutters. | :03:13. | :03:23. | |
:03:23. | :03:30. | ||
Darren and Linda have made jerk chicken | :03:30. | :03:33. | |
and a vegetable curry with rice, | :03:33. | :03:37. | |
jacket potatoes and a dessert of pineapple sponge with custard. | :03:37. | :03:45. | |
Nick and Michelle have made a beef lasagne, vegetable ragu with pasta | :03:45. | :03:50. | |
and for pudding, an apple and pear crumble with custard. | :03:50. | :03:58. | |
Hi! | :03:58. | :04:02. | |
Vegetarian? Chilli ragu and lasagne. Yeah! | :04:02. | :04:12. | |
:04:12. | :04:14. | ||
There you go, my darling. Enjoy it.- Say that you do, even if you don't. | :04:14. | :04:17. | |
Nick's lasagne is proving to be a real hit. | :04:18. | :04:23. | |
With Michelle's ragu trailing behind. | :04:23. | :04:28. | |
There you go, sweetheart. | :04:28. | :04:34. | |
This lasagne is selling well. | :04:34. | :04:37. | |
I've got to say it's not the best presented food in the world, John, is it? No. | :04:37. | :04:47. | |
:04:47. | :04:51. | ||
And it looks like really appealing.- That's what brought me to it, the colours and the smell. | :04:51. | :04:54. | |
I'm having the vegetarian pasta and it's really nice, because normally pasta's really boring, | :04:54. | :04:56. | |
but it's actually got flavour. | :04:56. | :05:00. | |
With service halfway through, | :05:00. | :05:02. | |
Nick and Michelle's crumble has almost sold out. | :05:02. | :05:06. | |
The apple crumble and the pear is gorgeous. There you go. Enjoy! | :05:06. | :05:16. | |
:05:16. | :05:16. | ||
The team dessert is not a bad effort. | :05:16. | :05:16. | |
I am enjoying my crumble, it's very nice. | :05:17. | :05:18. | |
I just like the texture, the cinnamon is very nice. | :05:18. | :05:27. | |
There you go. | :05:27. | :05:29. | |
Only one more jerk chicken! Only one more, you need to be quick. | :05:29. | :05:34. | |
Darren's jerk chicken is the first to sell out. | :05:34. | :05:37. | |
No more jerk chicken! | :05:37. | :05:41. | |
With the curry not far behind. | :05:41. | :05:49. | |
Darren and Linda, I'm slightly disappointed | :05:49. | :05:51. | |
by the presentation of these dishes. | :05:51. | :05:53. | |
It really is just ladles of food onto a plate. | :05:53. | :05:57. | |
I mean, this is a school for performing arts people, | :05:57. | :06:00. | |
this is not Pentonville Prison. These people haven't done anything wrong! | :06:00. | :06:10. | |
:06:10. | :06:12. | ||
The rice and jerk chicken, it was quite nice, | :06:12. | :06:13. | |
but it could have had more spice. | :06:13. | :06:14. | |
It could have been hotter. Judging it, I think I would have gone for the lasagne | :06:14. | :06:16. | |
if I'd had a second round. Hopefully there is seconds. | :06:16. | :06:18. | |
I'm enjoying the curry because a lot of vegetables, | :06:18. | :06:20. | |
normally, in a school curry they aren't very nice, | :06:20. | :06:22. | |
but in this it's actually good. So I'm really enjoying it. | :06:22. | :06:26. | |
Sponge pudding and custard here if anyone wants one. | :06:26. | :06:29. | |
With all the problems Darren and Linda had | :06:29. | :06:32. | |
with their pineapple sponge, it's ended up being a slow seller. | :06:32. | :06:42. | |
:06:42. | :06:45. | ||
I'm having pineapple sponge. It's really tasty. | :06:45. | :06:46. | |
The pudding was absolutely lovely. It was soft on the inside, the custard was nice. | :06:46. | :06:53. | |
I'd definitely have it again. Get them in. Get them in more often! | :06:53. | :06:59. | |
Lunch service is finally over. | :06:59. | :07:02. | |
I told you you could do anything, seriously. | :07:02. | :07:05. | |
I think it was the right way for them to go today, | :07:05. | :07:06. | |
to actually stay silently safe, the food they know, crowd-pleasers. | :07:07. | :07:10. | |
I was concerned these creative people here | :07:11. | :07:12. | |
weren't going to like their food, but they did. | :07:12. | :07:22. | |
:07:22. | :07:26. | ||
And | :07:26. | :07:26. | |
And the | :07:26. | :07:27. | |
And the celebrities | :07:27. | :07:31. | |
And the celebrities have to face more tasks on next week's show. | :07:31. | :07:37. | |
Right it is time to answer some of your foodie questions. Each caller | :07:37. | :07:43. | |
also decides what Vic gets at the end of the show. So, Carol, what is | :07:43. | :07:47. | |
your question, please? Good morning, all of you, I would like to know | :07:47. | :07:53. | |
how to make saffron rice. Atul? The way to make saffron rice | :07:53. | :08:00. | |
is by boiling or steaming. You can saute spices, whichever you choose, | :08:00. | :08:07. | |
cumin, cinnamon, cardamom and cloves and then add a onion, and | :08:07. | :08:16. | |
half a cup of washed rice. Sauty that then add water. Soak the | :08:16. | :08:19. | |
saffron with warm milk and put it in with the rice. Cook it through. | :08:19. | :08:25. | |
When the water disappears, stick it in the ov within the pot at 180 | :08:25. | :08:30. | |
degrees, then after five to seven minutes, the rice is perfectly | :08:30. | :08:35. | |
right, you will have a beautiful saf reason rice. | :08:35. | :08:40. | |
A proper masterclass. I was impressed with that one. What dish | :08:40. | :08:49. | |
would you like to see at the end of the show? I would like heaven as I | :08:49. | :08:52. | |
don't know how to cook black pudding. | :08:52. | :08:59. | |
Andrew from Glasgow, what is your question, please? I would like to | :08:59. | :09:06. | |
know an Indian style duck curry, how to cook that, please? Curry, | :09:06. | :09:12. | |
like a chicken curry, you can make the same as with chicken dishes, | :09:12. | :09:18. | |
but let me give you a tip. Take the duck and marinate it with ginger, | :09:18. | :09:25. | |
garlic piece and tamarind, a little bit of palm sugar, lime juice or | :09:25. | :09:30. | |
lemon juice and a cinnamon powder. Mix it together. Smear it on the | :09:30. | :09:35. | |
duck, finish it on the pand satisfactory it nicely and then | :09:35. | :09:40. | |
finish it in the oven for five to seven minutes, duck should be pick. | :09:40. | :09:48. | |
You can use that piece on a whole duck? Absolutely. | :09:48. | :09:57. | |
What dish would you like to see, food heaven or food hell? | :09:57. | :10:03. | |
Definitely food hell. I love the seafood idea and I'm not a fan of | :10:03. | :10:08. | |
black pudding. Angela, what is your question? | :10:08. | :10:14. | |
have whole Parma ham. I don't know what to do with it. | :10:14. | :10:21. | |
A whole Parma ham?! Atul?! Obviously there are many things to | :10:21. | :10:27. | |
do with Parma ham. You can slice it, it is lovely with chicken, wrapped | :10:27. | :10:31. | |
around it, rabbit. It is beautiful, but once the ham is gone you are | :10:31. | :10:36. | |
left with the bones, that makes an amazing soup. So like you do an old | :10:36. | :10:42. | |
fashioned pea and ham soup. So make a stock out of it. It would be | :10:43. | :10:47. | |
delicious. I find parsnip soup if you make it | :10:47. | :10:55. | |
and blend it with cream, you can sprinkle the parm a -- Parma ham on | :10:55. | :10:58. | |
it too. It is lovely. | :10:58. | :11:04. | |
What dish would you like to see at the end of the show? Hell, please. | :11:04. | :11:09. | |
Oh! Right, the omelette challenge. Let's put the clocks on the screens, | :11:09. | :11:19. | |
:11:19. | :11:30. | ||
are you ready? Yes. The concentration bit! I reckon | :11:30. | :11:35. | |
that is great. I reckon I could beat them. | :11:35. | :11:40. | |
reckon you could beat them? It is the differences between you, he | :11:40. | :11:45. | |
does that and goes, "Yes." You are like, there, done, finished. | :11:45. | :11:53. | |
It is nice to have one that is edible for a change! And I seasoned | :11:53. | :12:01. | |
Although it is a little salty. This one still has the cubes of butter | :12:01. | :12:11. | |
:12:11. | :12:14. | ||
in it! That's for you, James. Right, Atul? Are they omelettes, | :12:14. | :12:24. | |
really? Yes! I would not pay for it. And you are quicker that -- than | :12:24. | :12:31. | |
the 31 seconds. You did it in... 25.68. There you go. Next to Henry | :12:31. | :12:37. | |
Harris. Yes, absolutely. | :12:37. | :12:45. | |
Am I back on blue, James? You're not. It's the grey hair. You did it | :12:45. | :12:54. | |
slightly slower, 22.08 seconds. Right, the fen, that fabulous -- | :12:54. | :12:59. | |
right, back to fen, that fabulous black pudding, Homeland, girls you | :13:00. | :13:07. | |
have to change your minds. Now, we will have a mighty more | :13:07. | :13:14. | |
sell of vintage food TV with the mighty Keith Floyd. He is | :13:14. | :13:19. | |
celebrating the local seafood in the remote islands of the Orkney | :13:19. | :13:29. | |
:13:29. | :13:44. | ||
David Hutchinson has been a TV But he turned his back | :13:44. | :13:45. | |
to find a more meaningful existence making crab soup - | :13:46. | :13:55. | |
Partan Bree, as the Scots call it. | :13:55. | :13:57. | |
In his designer kitchen, made from discarded fish-boxes, he explained. | :13:58. | :14:03. | |
Making the soup is a dawdle. A chunk of butter, melted... | :14:03. | :14:07. | |
You didn't rise to me calling this a Scottish soup. No, no, no. | :14:07. | :14:14. | |
It's very much an Orcadian thing.In the old days, the crofters only had about 5 hectares of land. | :14:14. | :14:19. | |
They all had little fishing boats and they went out in the bay. | :14:19. | :14:26. | |
And they fished for lobsters, whichare very sought-after and expensive. | :14:26. | :14:30. | |
If they pulled up crabs in theirlobster-pots, they threw them away. | :14:30. | :14:33. | |
But when times were hard, they would resort to gathering crabs. | :14:33. | :14:39. | |
By cooking it in butter and milk... The milk goes in at this stage. Or you can add it all at once. | :14:39. | :14:47. | |
A lot of people used to make itwith the brown meat from the back, | :14:47. | :14:52. | |
but you can put white in. | :14:52. | :14:55. | |
The brown meat gives it colour and I think it has more flavour. | :14:55. | :15:00. | |
In it goes... What, the whole lot?The whole lot. If you're going tomake soup, do it on a grand scale. | :15:01. | :15:08. | |
Our crew will be well-fed! Yes... And you just simmer it... | :15:08. | :15:13. | |
because it's been cooked already. | :15:13. | :15:16. | |
Now, Orkney... It's all Scotland, isn't it? No! | :15:16. | :15:21. | |
You'd never get an Orcadian admitting to be a Scot. | :15:21. | :15:26. | |
Our origins are Scandinavian. | :15:26. | :15:29. | |
A lot of people are surprised that we don't speak Gaelic. | :15:29. | :15:34. | |
And Orcadians too, when they goto concert parties with southerners, | :15:34. | :15:40. | |
and some splendid figure strolls on to the stage in a kilt, | :15:40. | :15:46. | |
and he starts warbling in a foreignlanguage. It's as alien to Orcadians- as Chinese or Greek. | :15:46. | :15:53. | |
And these stirring songs about "Granny's Hielan' Hame"... | :15:53. | :15:59. | |
It's been bulldozed for time-share flats! | :15:59. | :16:04. | |
Do I detect a hint of bitterness? No, surely not! David wants for nothing! | :16:04. | :16:11. | |
He even brews his own electricity with a propeller on his roof! | :16:11. | :16:16. | |
But back to this brilliant soup. Once the crab is warmed in the milk, you add some fresh cream, | :16:16. | :16:24. | |
and thicken it with about four generous handfuls of oatmeal. | :16:24. | :16:30. | |
It takes five minutes. But don't serve it as a starter. | :16:30. | :16:34. | |
It's truly a meal in itself! | :16:34. | :16:38. | |
You cooked it so I'll serve it. Very good. | :16:38. | :16:45. | |
It does look splendid. | :16:45. | :16:49. | |
Thank you. Get your eating tackle around that, as they say. | :16:49. | :16:52. | |
What do you reckon? Oh, yes. Can I tell you something funny?I haven't made this for six years. | :16:52. | :17:00. | |
I made it every day in my restaurant-and I was sick of it. It's supreme! | :17:00. | :17:06. | |
And this is quite extraordinary. | :17:06. | :17:09. | |
This is not a set-up shot. I arrive in these places working off a researcher's notes. | :17:09. | :17:19. | |
:17:19. | :17:33. | ||
Here they came - Picts, Celtic monks, Norsemen, Vikings, Scots... | :17:33. | :17:43. | |
Even shipwrecked Spaniards from the Armada sought refuge here. | :17:43. | :17:47. | |
And in both World Wars, Scapa Flow was Britain's main naval base | :17:47. | :17:51. | |
with rusting hulls deliberately placed to impede German submarines. | :17:51. | :17:58. | |
Orosius, the Roman travel writer, said this place was brilliant for fresh scallops and wildflowers. | :17:58. | :18:07. | |
< WHISTLE Ha! Yes! What beautiful islands! | :18:07. | :18:17. | |
:18:17. | :18:21. | ||
Meanwhile, my soup's been simmering- delicately away. | :18:21. | :18:23. | |
I chopped up some onions, fried them in butter, added some vermouth- and white wine and then fish stock. | :18:23. | :18:32. | |
I thickened it with beurre manie - flour and butter. | :18:32. | :18:37. | |
Added cream, simmered it a bit... And added my bits of fish. | :18:37. | :18:42. | |
I used scallops, salmon, turbot... All these lovely expensive things because we like to exploit the BBC. | :18:42. | :18:50. | |
But you could use simple fish like cod and conger eel, for example. | :18:50. | :18:55. | |
I think it's time to taste it. | :18:55. | :18:58. | |
It's very delicious, but it needs a little salt. | :18:58. | :19:03. | |
It's worthwhile to add flavourings to delicate things like this at the end. | :19:03. | :19:10. | |
My director wanted a joke like, "I don't think this horse will work again." Rather tasteless. | :19:10. | :19:18. | |
This is, in fact, fish stock.< WHINNY | :19:18. | :19:22. | |
And this is a bit too thick so I'll stir some stock in... | :19:22. | :19:28. | |
And it's ready to go. A quick slurp... | :19:28. | :19:32. | |
That's better. A silk handkerchief to wipe the drips off my thing... | :19:32. | :19:37. | |
And let's have a taste. Orcadian fish soup. | :19:37. | :19:46. | |
It's heavenly. It doesn't need to be smothered with parsley or herbs. | :19:46. | :19:50. | |
The subtle flavour of the fish from this wonderful cold sea is unimpaired, is delicious. | :19:50. | :20:00. | |
:20:00. | :20:08. | ||
There | :20:08. | :20:09. | |
There will | :20:09. | :20:09. | |
There will be | :20:09. | :20:13. | |
There will be more from the brilliant Mr Keith Floyd on next | :20:13. | :20:19. | |
week's show. Now it is time to find out if the brilliant Vic Reeves is | :20:19. | :20:23. | |
facing food heaven or food hell. Black pudding, it has never been a | :20:24. | :20:27. | |
food heaven, but a worth which pudding. | :20:27. | :20:31. | |
It could be served with homemade buttermilk crumpet, topped with a | :20:31. | :20:32. | |
fried egg and a bacon and chive hollandaise. | :20:32. | :20:36. | |
Food hell would be trout, that is served with a seafood ragu of | :20:36. | :20:38. | |
mussels, clams, baby turnips and spring onions. What did you think | :20:38. | :20:43. | |
that these decided? Heaven? They were nice to you, that is what they | :20:43. | :20:47. | |
have chosen. Let's get rid of that you are making a hollandaise using | :20:47. | :20:52. | |
egg yolk, a touch of vinegar and egg yolk, a touch of vinegar and | :20:52. | :20:55. | |
melted butter there. Is that the hollandaise? Yes. Then | :20:55. | :21:05. | |
:21:05. | :21:15. | ||
we get the crumb pets on. Glrb -- crumpets on. | :21:15. | :21:19. | |
Have have never made a crumpet before. | :21:19. | :21:24. | |
They are easy. We put the butter in the pan and shake them around. You | :21:24. | :21:29. | |
cook this on a low temperature. I will show you how to make the | :21:29. | :21:33. | |
crumpet batter that has been resting for half an hour. The idea | :21:33. | :21:38. | |
is once you have rested this, you leave it. Don't shake it. | :21:38. | :21:44. | |
This you allow it to cook gently like that. This is crumpet batter. | :21:44. | :21:49. | |
This is hollandaise. Egg yolks, the same way as mayonnaise, but instead | :21:49. | :21:55. | |
of oil you use melted butter, which has to be hot. | :21:55. | :22:01. | |
I like to make hollandaise. I like to make stuff. You get them in jars. | :22:01. | :22:06. | |
You see the jars of it. It is so expensive. It costs next to nothing | :22:06. | :22:10. | |
to make. It is easy, a little bit of butter | :22:10. | :22:15. | |
and two egg yolks. Now, the crumpets. | :22:15. | :22:22. | |
This batter is used with butter milk. In India they use the | :22:22. | :22:29. | |
leftover yoghurt. That is right. So a bit of yeast, salt, and then | :22:29. | :22:35. | |
add water and mix it all together. That, in essence in is crumpet | :22:35. | :22:40. | |
batter. The great thing about, this you could make it in the morning. | :22:40. | :22:50. | |
:22:50. | :22:56. | ||
Then leave it for half an hour... What is a piklet? A good question? | :22:57. | :23:01. | |
We will get everybody phoning up in a minute. | :23:01. | :23:07. | |
There is the hollandaise. We are putting bacon in that and chives. | :23:07. | :23:12. | |
You cook it slowly. The reason to cook it in half oil and butter if | :23:12. | :23:18. | |
you cook it in butter it will burn. If olive oil only you will not get | :23:18. | :23:22. | |
the colour. This cooks around the outside. | :23:22. | :23:28. | |
Is that how all crumpets are cooked? You can get them in the | :23:28. | :23:32. | |
baker's? In the baker's, I have seen them done in a machine, they | :23:32. | :23:37. | |
do 1 million a day. They are dipped in fat. | :23:37. | :23:42. | |
This is slightly different. These are the butter milk ones. If you | :23:42. | :23:47. | |
lift off the ring too soon it will not allow you to lift it off. That | :23:47. | :23:51. | |
is basically just like that. You can cook them gently. So this is | :23:51. | :23:55. | |
where you need to concentrate on the temperature for this one. The | :23:55. | :23:59. | |
black pudding, of course, we have it here. | :23:59. | :24:06. | |
We have got the eggs. It is all sirbgs today, isn't it? Yes! Now, | :24:06. | :24:12. | |
this black pudding, did you know there is a World Black Pudding | :24:12. | :24:16. | |
championship? Is there? It is in rams bottom. | :24:16. | :24:22. | |
They put a Yorkshire pudding 20 feet up, on a window ledge and they | :24:22. | :24:29. | |
have Lancashire and Yorkshire teams that throw the black pudding to hit | :24:29. | :24:33. | |
the pudding. And knock it into the ladies' | :24:33. | :24:38. | |
bedrooms? Probably, yes. This one, however, is not worthy of | :24:38. | :24:43. | |
chucking. It is one that I came across this week. It is funny this, | :24:43. | :24:47. | |
we were sitting there having breakfast with a load of chefs. We | :24:47. | :24:54. | |
were tasting this. This comes from Lavistocke Park in Yorkshire. I | :24:54. | :24:58. | |
think it is one of the nicest ones I have tasted. | :24:58. | :25:04. | |
It is pinker than normal. It is lovely. I think that the | :25:04. | :25:08. | |
seasoning is important. You have to be able to taste the | :25:08. | :25:13. | |
flavour of the meat. So there is pig's blood, lard? | :25:13. | :25:18. | |
Normally, there is barley or oats. That is why it was a dish for the | :25:18. | :25:24. | |
poor, black pudding, but in Spain they put rice in it. | :25:24. | :25:34. | |
:25:34. | :25:34. | ||
That is Bo a rdain? Yes. So, we cook this son a gentle heat. | :25:34. | :25:40. | |
Did you tell us what spices are in this one? No idea, I didn't make it. | :25:40. | :25:44. | |
I know that cayenne pepper is in there somewhere. We have the bacon | :25:44. | :25:51. | |
on. The hollandaise? Yes. The chives can go in. The cim pets, | :25:51. | :25:56. | |
I would not freeze them. Make the batter fresh and have them as this | :25:56. | :26:02. | |
are, really. With the butter milk it alters the texture slightly. | :26:02. | :26:10. | |
with the black pudding... You are just warming it up? Yes, I don't | :26:10. | :26:15. | |
know how you mentioned it with pears, but you can starve with | :26:15. | :26:20. | |
caramelised apples. All of that. Is that cooked in any way, that | :26:20. | :26:25. | |
black pudding? It is heated. It is already cooked so you are | :26:25. | :26:28. | |
just warming it up. Someone wanted to know how to cook | :26:28. | :26:34. | |
I would not overcook it that is the key. How are we doing with our | :26:34. | :26:42. | |
perfectly fried egg. It is perfectly ready. | :26:42. | :26:45. | |
Right, there we have the crumpet like that. | :26:45. | :26:49. | |
Now the black pudding. Place it on there. | :26:49. | :26:53. | |
That is our lovely moist black pudding as well. | :26:53. | :26:58. | |
The fried egg on top. Our hollandaise. | :26:58. | :27:03. | |
We have the crispy bacon going in. We have a little bit of black | :27:04. | :27:06. | |
pepper. No salt in this because of the bacon. | :27:06. | :27:11. | |
There you go. A bit of the chives are in there. | :27:11. | :27:16. | |
You put the bacon into the hollandaise. Yes, crisp p up and | :27:16. | :27:21. | |
drain it off, otherwise the fat will make it split. | :27:21. | :27:26. | |
So, dried cured bacon, and then drain it off and you can pop that | :27:26. | :27:30. | |
over the top. Is this your invention? It is. | :27:30. | :27:37. | |
Do you wake up in the night thinking... Do you have a notebook | :27:37. | :27:41. | |
to scribble things down. Well, most people wake up in the | :27:41. | :27:51. | |
morning with a doner kebab stuck to their face, but this is inspiration. | :27:51. | :27:57. | |
When do your ideas spring to mind? Usually after he has read my book! | :27:57. | :28:02. | |
Dive into that. Tell us what you think? I would | :28:02. | :28:08. | |
love to try all manner of things. Girls, bring the glasses, please. | :28:08. | :28:12. | |
To go with this, Peter has chosen a Henry Weston Special Vintage Cider. | :28:12. | :28:17. | |
Just what you need at 10.00am in the morning with a hangover. It is | :28:17. | :28:27. | |
:28:27. | :28:42. | ||
widely available, priced at � 1. 79. Well that's all from us today on | :28:42. | :28:45. | |
Saturday Kitchen Live. Thanks to Mark Sargeant, Atul Kochhar and Vic | :28:45. | :28:48. | |
Reeves. Cheers to Peter Richards for the wine choices and to our | :28:48. | :28:50. | |
chef's table guests, Kathryn and Charlotte. All of today's recipes | :28:50. | :28:53. |