:00:00. > :00:34.It's time for 90 minutes of sizzling hot sensational food!
:00:35. > :00:36.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:37. > :00:39.We've got some absolutely outstanding dishes
:00:40. > :00:43.Making her debut on the show, Tonia Buxton is creating a fantastic
:00:44. > :00:45.Greek feast and Fernando Stovell is dishing up his take
:00:46. > :00:47.on contemporary European cuisine with a Mexican twist.
:00:48. > :00:59.Your first time here, are you nervous? A little.
:01:00. > :01:03.What are you making for us? It is lamb kofta with spicy tahini dip.
:01:04. > :01:15.Nice. Is that party food? Finger food? You can make it into finger
:01:16. > :01:18.food or burgers. It is versatile. And Fernando? I am making
:01:19. > :01:20.char-grilled, grain fed Lake District beef fillet, brassicas,
:01:21. > :01:30.truffle marsh and ox tail jus. Is it a Mexican take? No, it is 100%
:01:31. > :01:34.British. That looks very British? I am half British half Mexican.
:01:35. > :01:37.So looking forward to celebrating both.
:01:38. > :01:41.And we've got some brilliant clips from some of the BBC's biggest
:01:42. > :01:43.food stars: Rick Stein, Nigel Slater, The Hairy
:01:44. > :01:46.Our special guest today is an actress, award winning
:01:47. > :01:50.She's currently starring in the hit BBC series Silent Witness, please
:01:51. > :01:51.welcome the hugely talented Liz Carr!
:01:52. > :01:56.Liz, good to have you here! Liz, hugely talented! Nice to have you
:01:57. > :02:01.here. Good to be here.
:02:02. > :02:06.Now, we are talking about all things Silent Witness. You have been there
:02:07. > :02:13.a long time? Five years. But, importantly, you are going to face
:02:14. > :02:17.your food heaven and food hell? Yes. What is your food heaven? It is the
:02:18. > :02:22.crab. I become a different person when eating it. It is like a craft
:02:23. > :02:27.and activity. I like doing something! But always a bit risky
:02:28. > :02:34.but I Reich that. Also an excuse to have hot butter. I like that, pretty
:02:35. > :02:36.much any seafood, apart from oysters.
:02:37. > :02:43.My hell is keen war. Why? I mean the word for a start is
:02:44. > :02:50.enough. It is already up itself! So it already knows, it's an arrogant
:02:51. > :02:58.food. -- Quinoa. I didn't like it for that
:02:59. > :03:06.reason. Plus, it is healthy. I don't like superfoods or raw foods. I like
:03:07. > :03:11.foods, I know I possibly don't look it! But let's get it out there, I do
:03:12. > :03:14.love a good meal but I can't put weight on.
:03:15. > :03:25.Some people think that is a blessing.
:03:26. > :03:30.So, for your food heaven I am making crab claws.
:03:31. > :03:34.For your food heaven I am going to make deep fried crab claws
:03:35. > :03:37.I'll mix prawns, ginger and garlic together and then wrap this mix
:03:38. > :03:40.around the crab claws and deep fry, and serve with ravioli filled
:03:41. > :03:43.with crab meat and Nduja paste in a crab stock with coriander.
:03:44. > :03:49.Nduja piece is a spicy sausage. You like that? Sounds great.
:03:50. > :03:53.But if you get hell, then it will be quinoa.
:03:54. > :03:56.A 'healthy eating' dish of quinoa, raw kale, chickpeas,
:03:57. > :03:59.which I'll dress with a peri-peri sauce and serve with slices
:04:00. > :04:01.of chargrilled pork shoulder and scatter over fresh nuts,
:04:02. > :04:05.But you'll have to wait until the end of the show to find
:04:06. > :04:16.If you'd like the chance to ask any of us a question today then call:
:04:17. > :04:20.If I get to speak to you, I'll also ask you if Liz should
:04:21. > :04:22.face her food heaven or her food hell.
:04:23. > :04:24.You can also get in touch with social media using
:04:25. > :04:50.What can we do? I will get you to do shopping.
:04:51. > :04:57.Can you chop the herbs for me. Sure I am making a simple kofta
:04:58. > :05:02.recipe. You can use any meat but lamb is very Greek. To that I am
:05:03. > :05:06.adding a sweet potato. Is this a traditional recipe? It is
:05:07. > :05:11.quite traditional. But the way I look at thing, you have to keep
:05:12. > :05:18.traditional but use the ingredients that you have in the country you are
:05:19. > :05:25.in. So maybe in Greece we don't use sweet potato so much as we can't get
:05:26. > :05:31.it there but I like sweet potato, so I decided to Serb it up a little
:05:32. > :05:39.bit! Great. I do like coriander.
:05:40. > :05:44.So this is very Hershey? You want lots of herbs, and spice and
:05:45. > :05:51.flavour. If you imagine in Greece, the taste of the herbs, it is
:05:52. > :05:58.amazing. They are grown in sun light, unlike the herbs you grow on
:05:59. > :06:09.your window sill here. They do taste well but not the same.
:06:10. > :06:15.Are you in Greece a lot? Yes. I cook at a real The Real Greek restaurant.
:06:16. > :06:23.We have been sourcing produce from small producers. So we have been
:06:24. > :06:27.using wines from Greece, from Santorini, looking at herb producers
:06:28. > :06:32.and bean producers. It is a very exciting time. Go think Greek food
:06:33. > :06:38.is well represented in London? Or getting there? It's getting there.
:06:39. > :06:42.It's getting there. I'm using a garlic marsher. Don't look! Is that
:06:43. > :06:47.a favourite of yours? It is because it is fast. When you are cooking at
:06:48. > :06:51.home, I'm a mum, I cook for four, this is easier than chopping. Not
:06:52. > :06:57.that I have anything against the way you do it but I prefer my moment.
:06:58. > :07:05.That is fine. It is your moment. Instead of using meat can you use
:07:06. > :07:10.fish? You can, tuna, white fish, which I sometimes steam off.
:07:11. > :07:19.You can do it all very quickly and throw whatever you want in.
:07:20. > :07:25.Sometimes if I have left over broccoli, I even add that in.
:07:26. > :07:35.Greek yoghurt? Seriously, now, is there another type of yoghurt that
:07:36. > :07:40.is worthy apart from Greek yoghurt?! It is high in nutrients, it is the
:07:41. > :07:46.best flavour in the world. Is that your stance on Greek food?
:07:47. > :07:53.The thing is that the Greeks have been here since 1600 BC, and
:07:54. > :08:00.anything you do, it is all Greek, even from the Italians, it has all
:08:01. > :08:05.been copied from the Greeks. I could have an argument with that?
:08:06. > :08:11.I have fantastic arguments with the Italians.
:08:12. > :08:14.The Italians are very good at that. During the classical Greek empire,
:08:15. > :08:20.the Romans came after, they stole our recipes and ideas, that is where
:08:21. > :08:27.a lot of their cocking comes from. You see yourself as the dad on My
:08:28. > :08:33.Big Greek Wedding. You are the dad, Gus. Do you
:08:34. > :08:39.remember the line? Don't worry, I cook lamb! I have a story about
:08:40. > :08:52.that. My brother brought a friend back. She insisted that she feed
:08:53. > :09:00.him. I said, did you like the ribs, that he had there but he had been
:09:01. > :09:09.vegan for five years. Right, I need favour, I need you to
:09:10. > :09:15.make these up while I make the Tahini.
:09:16. > :09:20.And you also rot a book that claimed that Greek food was good for your
:09:21. > :09:28.sex life? I knew that would come up! I wrote a book all about healthy
:09:29. > :09:34.eating and how to improve your lives through eating healthy. One of the
:09:35. > :09:44.chapters, was to eat Greek for a week to improve your libido! And it
:09:45. > :09:50.can! So, what went into this? We have sweet potato, parsley,
:09:51. > :09:56.coriander, mint, dried cumin and fresh coriander and cumin, salt,
:09:57. > :10:11.purpose and pork and no, lamb! Lamb! My goodness! So, in here I am making
:10:12. > :10:15.a Tahini sauce. We have three tablespoons of Tahini, a pinch of
:10:16. > :10:21.salt and garlic and lemon juice. I almost also adding Greek yoghurt and
:10:22. > :10:27.chilli to pimp it up a bit. Greek food in Britain now has such a
:10:28. > :10:32.good name, don't you think? Yes. Every single one of the chefs in
:10:33. > :10:36.every single restaurant has a Greek style of something. So I think we
:10:37. > :10:41.have done a good job of getting Greek food out there.
:10:42. > :10:45.It is becoming more widespread? Yes, and appreciated. Before you would
:10:46. > :10:52.think of a greasy kebab with garlic sauce and chips on top but actually
:10:53. > :11:00.Greek food has a lot of vegan and vegetarian recipes. We are working
:11:01. > :11:04.on lots of vegetarian recipes, at The Real Greek, because of the Greek
:11:05. > :11:11.fast that is coming up. You told me of this earlier, I
:11:12. > :11:17.thought Greek was a meat-based diet? It is now that they are wealthier,
:11:18. > :11:19.in my mother's day, they could not afford it, it would be a very
:11:20. > :11:24.vegetarian style cooking. If you'd like the chance to ask any
:11:25. > :11:28.of us a question today then call: Calls are charged at your
:11:29. > :11:38.standard network rate. There are lots of people on social
:11:39. > :11:41.media are saying that pronunciationst of kofta is pretty
:11:42. > :11:57.terrible. Well, to see it in the Greek way it
:11:58. > :12:05.is said... And apparently Nduge is wrong as well.
:12:06. > :12:11.How do you say it? Nd you cans uge... I don't know, I'm from Wales!
:12:12. > :12:18.Now, I just need to taste this before I serve it.
:12:19. > :12:22.OK, did you put chilli in the Tahini as well? Yes, sir, I'm putting
:12:23. > :12:28.chilli in. How long are these in for, Tonia? 20
:12:29. > :12:34.minutes in a hot oven. That should do them. Depending on the size. If
:12:35. > :12:39.they are burger size a little more, if they are smaller a little bit
:12:40. > :12:44.less. Shall I start to plate them up?
:12:45. > :12:51.Could you, I will add some more lemon juice to my Tahini sauce.
:12:52. > :12:59.These are so simple, versatile but what makes them is the Tahini sauce.
:13:00. > :13:02.I like the idea of calamari. Calamari, you can use the egg to
:13:03. > :13:14.bind it. I want to go back to the pronounce
:13:15. > :13:27.air strikes Fernando... Calamari! Yes, with the hands! I am my
:13:28. > :13:34.mother's daughter, what can I say! -- pronounciation We have done this
:13:35. > :13:38.in fancy way with the lettuce but you can put them in a wrap or a
:13:39. > :13:48.burger. Whatever you fancy.
:13:49. > :13:55.Right, beautiful. Remind us of what this is? In your best Greek... Lamb
:13:56. > :14:02.kofta with spicy tahini dip! Very nice, very nice! Right, let's see
:14:03. > :14:07.what Liz thinks. Right, here we are, Liz.
:14:08. > :14:13.After telling me before going on air, you were not massively keen on
:14:14. > :14:19.meat. But, lamb is my Sunday lunch.
:14:20. > :14:26.Oh, is it? Yes, I do love it. Knife and fork or fingers? I think
:14:27. > :14:33.if you are doing it the Greek way, it would be with the fingers. Well,
:14:34. > :14:38.I will do it the Greek way. This is what the Mexicans copied the
:14:39. > :14:47.Greeks to make! Everything stems from the Greek! Susie Barrie is
:14:48. > :14:52.picking up the wine this week, she's in Hayesle mere.
:14:53. > :14:54.She's in Haslemere, but before she made her choice she visited
:14:55. > :15:05.Today I'm at the incredible sculpture Park in the rolling Surrey
:15:06. > :15:10.Hills. Before I choose this week's winds and going to get my culture
:15:11. > :15:28.fix and check out some of the 600 sculptures on display.
:15:29. > :15:34.In the depths of January, what could be better than a taste of summer,
:15:35. > :15:40.which is exactly what Tania has dished up for us with her delicious
:15:41. > :15:47.lamb kofta. And if we are talking summer, one option surely has to be
:15:48. > :15:50.a glass of rose, something like this Peter O'Dwyer which works
:15:51. > :15:57.brilliantly with lime. But there's much more to this day stand just
:15:58. > :16:02.lamb. With the tangy dip and the crunchy lettuce and not to mention
:16:03. > :16:10.the lovely fresh herbs, we are actually in white wine territory.
:16:11. > :16:13.And so I've chosen the thoroughly Mediterranean 2015 Atlantis
:16:14. > :16:17.Santorini. A little-known secret that the beautiful Greek island of
:16:18. > :16:23.Santorini produces stunning white wines, largely based on the local
:16:24. > :16:27.grape variety. These are world-class white wines. Ooh, that's a wonderful
:16:28. > :16:34.combination of white peach fruit with lemon zest and then heady wild
:16:35. > :16:39.herbs. It really is summer in a glass. There's plenty of sun ripened
:16:40. > :16:46.fruit here to balance the savoury lamb and the spicy dip. But it's
:16:47. > :16:53.also fresh and dry and pithy enough to cut through the rich elements of
:16:54. > :16:56.the recipe. And finally a salty, sea breeze tang, very typical of this
:16:57. > :17:00.grape variety. If you close your mind for a moment it almost
:17:01. > :17:07.transports you to that island in the sun. Thank you, Tonya, for bringing
:17:08. > :17:09.a flavour of Simon Marcil to this chilly January morning, and for
:17:10. > :17:16.giving me an excuse to do exactly the same. STUDIO: How are you liking
:17:17. > :17:23.that? I really liked this wine and I love the fact she got a great
:17:24. > :17:29.variety indigenous to Greece. And Santorini is renowned for its wine.
:17:30. > :17:33.In order to grow vines, it is so harsh, they have to grow them in a
:17:34. > :17:37.basket so the grapes grow inside and the vines are outside and the leaves
:17:38. > :17:42.are on top protecting from the winds and harsh conditions. Really? Can
:17:43. > :17:46.you get hold of Greek wine quite easily? It's difficult, but we are
:17:47. > :17:50.starting to bring more and more over and that's one of the things I'm
:17:51. > :17:54.interested in doing, supporting local suppliers. You can get it in
:17:55. > :18:02.some of the larger supermarkets. Have you tried that? I have. How is
:18:03. > :18:11.it? It's nice. I'm not really a big wine drinker. You're not really a
:18:12. > :18:20.big wine drinker? Yeah, the red meat thing, now the wine. All wine tastes
:18:21. > :18:27.a bit the same to me. Sacrilege! Cuts the acidity and the fact must,
:18:28. > :18:36.delicious. Impressed with that. What are you doing later? My take on beef
:18:37. > :18:41.Wellington. How are you with pastry? The pastry sounds great! I'm joking.
:18:42. > :18:48.And there's still time for you to ask us a question.
:18:49. > :19:00.We're going to need your calls by 11am, please.
:19:01. > :19:03.Time now to join Rick Stein, on his trip around the Far East.
:19:04. > :19:06.He's in Cambodia visiting a coconut farm to before whipping up
:19:07. > :19:16.Marco Polo said he preferred coconut milk to wine. I wouldn't go as far
:19:17. > :19:22.as that but I recall a saying from the South Pacific, a man who plans
:19:23. > :19:27.coconut plants food and treat, vessels and clothing, home for his
:19:28. > :19:34.family and heritage for his children. Coconut is also the
:19:35. > :19:40.foundation of this lovely dish made predominantly with pork and
:19:41. > :19:48.pineapple. First I chopped some shots. This is fresh turmeric and I
:19:49. > :19:51.must say it's a bit of a revelation to me. I'm just used to using the
:19:52. > :19:55.powdered stuff, but it's so wonderfully fragrant. And it's the
:19:56. > :20:01.main constituent of the Cambodian curry paste, the other being lemon
:20:02. > :20:04.grass. One of the things I've really learnt about my journey through the
:20:05. > :20:14.far east is that these pastes are so important. You've got various
:20:15. > :20:20.different pastes in Cambodia, Thailand, red curry paste, green
:20:21. > :20:24.curry paste, in Indonesia you've got the basic curry paste the use
:20:25. > :20:30.everywhere, and in Malaysia, they are all different. The trouble with
:20:31. > :20:35.turmeric of course is that you walk around for days with yellow fingers,
:20:36. > :20:40.it looks like you are a chain smoker. So all this lemongrass, lime
:20:41. > :20:45.zest, can feel lime leaves, turmeric, all go into my trusty food
:20:46. > :20:50.processor along with a drop of water, some salt and of course the
:20:51. > :20:53.all-important shrimp paste. In Cambodia they use a mortar and
:20:54. > :20:59.pestle but that would take a long time to pound down into a paste. And
:21:00. > :21:06.this, after all we are in the West, is the quick way of going about
:21:07. > :21:10.things. Oh well, plainly taking your time is the best thing, and cooking
:21:11. > :21:15.should never be rushed. I have to admit I made a bit of a mistake,
:21:16. > :21:19.apart from burning out my grinder, and also cut the lemongrass too
:21:20. > :21:22.long, and it's really woody. The reason I did that is because in
:21:23. > :21:29.Cambodia they use the whole thing but it's not as dry, I think. But we
:21:30. > :21:33.all live and learn, even me. Now I great the fresh coconut which is so
:21:34. > :21:39.important to this dish. You get a lovely subtle background flavour and
:21:40. > :21:45.it sickens me sauce. I fry off the pork which is very lean. People
:21:46. > :21:50.don't like the idea of pork stew but when you come to pork curry,
:21:51. > :21:54.anything with lots of spice in it, it's a whole different manner. They
:21:55. > :22:01.use pork a lot in south-east Asia. I think the point is, because there is
:22:02. > :22:08.so much aromatic flavour going with it, it works a treat. Also anything
:22:09. > :22:14.sharp works really well with pork. The fact we've got pineapple in this
:22:15. > :22:18.makes it very satisfying. And I'm using grated coconut to thicken the
:22:19. > :22:22.curry at the end. The secret to all this cooking in this part of the
:22:23. > :22:27.world is the curry paste. It transfers any cut of meat or fish
:22:28. > :22:31.into something exotic. I must say I'm very happy about this because I
:22:32. > :22:36.was a bit worried about that lemongrass, it hadn't sort of been
:22:37. > :22:41.pulverised enough with the mortar and pestle, but I think it looks
:22:42. > :22:48.quite rugged. There I say it it looks a bit bloke-y. I don't like
:22:49. > :22:51.things too neat and tidy. After one hour the pork should be nice and
:22:52. > :22:58.tender. Looks extremely nice and it's smelling wonderful. Now I'm
:22:59. > :23:02.going to add the grated coconut. You don't need a lot of it but as I said
:23:03. > :23:08.earlier you can see how it binds the dish together and it tastes so good.
:23:09. > :23:13.These are tiny aubergines, but they are still quite unusual in the UK. I
:23:14. > :23:20.have to say I got these in Saint Austell, of all places. Things are
:23:21. > :23:23.changing. The little tiny ones, you might have seen them, they are
:23:24. > :23:28.called pea aubergines, partly because they are so small, and they
:23:29. > :23:31.are a little firmer than normal. I'm going to put them in the curry and
:23:32. > :23:35.they'll be done in about ten minutes. These little aubergines are
:23:36. > :23:38.really nutty and they stay firm in contrast to the pineapple which
:23:39. > :23:44.softens and gives so much sweetness to the dish. I suppose you could use
:23:45. > :23:49.pins but they are so easy to buy fresh and they make the kitchen
:23:50. > :23:54.smell so good. And now coconut milk. People often ask me what the
:23:55. > :23:58.difference in Cambodian food, what makes it so special? I think this
:23:59. > :24:04.dish says it all. It's incredibly fragrant, it's really rich, with the
:24:05. > :24:08.yellow turmeric colour it's lovely. And actually it's not particularly
:24:09. > :24:12.hot, and that is a typical characteristic of Cambodian food.
:24:13. > :24:16.They always serve lots of Chile of course, but the dishes themselves
:24:17. > :24:21.are not searingly hot. At its very fragrant, and if you compare this
:24:22. > :24:26.with something like a sort of curry from northern India, this is sort of
:24:27. > :24:28.light and floury. And the other ingredients, the coconut, those
:24:29. > :24:34.little aubergines, and the pineapple. And I'm going to finish
:24:35. > :24:42.off with some tamarind, fish sauce and palm sugar, everything that
:24:43. > :24:48.actually grows in Cambodia. Take a little bit more. It's very
:24:49. > :24:51.concentrated, fish sauce. I don't need to put much in, probably about
:24:52. > :24:57.another teaspoon. And now for some palm sugar. You always get that
:24:58. > :25:03.combination of sweet and sour in both Thai, Vietnamese and Cambodian
:25:04. > :25:08.cooking. Teaspoon, maybe a bit more, I'm just guessing. The tamarind has
:25:09. > :25:13.an acid flavour which adds so much fresh tartness to the dish. I'm
:25:14. > :25:24.using BCF to pulp without the seeds. It's such an important part of the
:25:25. > :25:29.cooking -- I'm using the sieived pulp without the seeds. It's a
:25:30. > :25:35.combination of the fish sauce, tamarind and sugar, it's easy.
:25:36. > :25:39.That's what's so nice about south-east Asian food, it is so
:25:40. > :25:47.easily put together. Get the basil in and we are done. All that's left
:25:48. > :25:51.now is to allow these fresh leaves to wilt into the dish. There's an
:25:52. > :25:56.old saying that you should always tear basil and never cut it. I think
:25:57. > :26:02.it's because steel blackens the cut edges. I'm using holy basil here,
:26:03. > :26:06.with its incense like smell, many people consider it to have religious
:26:07. > :26:10.significance. Finally, because it's a mildly spiced and fruity curry, I
:26:11. > :26:12.had a few little red jewels of finely chopped chilli. And that's
:26:13. > :26:16.it. He's back next week with more foodie
:26:17. > :26:22.stories from the far east! Rick cooked a very traditional
:26:23. > :26:24.coconut and pineapple curry and I'm now going to use coconut
:26:25. > :26:35.and pineapple in a very I'm going to make coconut tart. I
:26:36. > :26:42.resurrected this from a dish I used to make a long time ago, from the
:26:43. > :26:44.90s, from the sugar club, and I've forgotten his name, it's gone
:26:45. > :26:50.completely out of my head but I'll come back to you in a minute. That's
:26:51. > :26:54.terrible. Recapture. I'm going to make coconut tart and a little
:26:55. > :26:59.caramel with some pineapple and some chilli, star anise and vanilla.
:27:00. > :27:08.Peter Gordon, there you go. That's live for you. Let's make this
:27:09. > :27:16.caramel. Now, Liz, tell me about Silent Witness. I've been in it for
:27:17. > :27:20.five years, the character is good at forensics, quite sarcastic, as you
:27:21. > :27:26.might gather. Very cutting. It's not a massive acting leap. It's not a
:27:27. > :27:33.big stretch? It's not, to be fair. I'm kind of gauging that. She made
:27:34. > :27:38.perfect sense to me. I find her a little bit terrifying? Are you
:27:39. > :27:49.finding the terrifying? No, no. You seem slightly on edge. This is not
:27:50. > :27:53.that easy! I've noticed. Although I make it look easy, yes, thank you, I
:27:54. > :27:57.think that's what you meant. But she really knows her stuff and she takes
:27:58. > :28:02.apart all the rest of the characters? She does. How do you
:28:03. > :28:09.swot up on that? You just learn the script, really. And if you really
:28:10. > :28:11.need to know how something works, you do your work, you do your
:28:12. > :28:18.investigation, get your own forensics and do it. You have a lot
:28:19. > :28:22.of experts? We do, everything is checked and verified as much as
:28:23. > :28:26.possible. But it is not a documentary, sometimes there is
:28:27. > :28:30.artistic license. You'll notice we don't always wear the latex gloves,
:28:31. > :28:35.we rarely wear the white coats, and that is for the camera's point of
:28:36. > :28:40.view, it looks more interesting. But in terms of doing the forensics it
:28:41. > :28:45.is all real and research and we have them on set advising us at all
:28:46. > :28:47.times. I spoke to my wife last night, very interesting that there
:28:48. > :28:52.has been a huge rise in the number of young girls and women studying
:28:53. > :28:58.forensics and pathology because of these role models they see on TV?
:28:59. > :29:01.Apparently Silent Witness is the longest-running crime drama anywhere
:29:02. > :29:12.in the world, 20th anniversary this year. In that time these programmes
:29:13. > :29:17.like CSI, we are fascinated by forensics. Yes. I can understand
:29:18. > :29:20.that, I think it's brilliant getting more women into science, into
:29:21. > :29:25.universities, absolutely. Got to be a good thing. What can you tell us
:29:26. > :29:30.about the next storyline? I'm so excited. What is always said on the
:29:31. > :29:33.Silent Witness website is, very little is known about Clarissa's
:29:34. > :29:38.past life, and I think that's because they did not know what to
:29:39. > :29:42.say, think they were just being a bit lazy. I just thought they had no
:29:43. > :29:46.imagination, I'll be quite honest, and they weren't very creative.
:29:47. > :29:54.Let's hope they're not watching! I think they are. After five years,
:29:55. > :30:00.come on, she does have a life. So I sort of pushed a bit. So in Monday
:30:01. > :30:05.and Tuesday's episodes we get to meet Clarissa's long-term husband,
:30:06. > :30:12.Max. And will he play a big part going forward? He is, actually. And
:30:13. > :30:15.what's great, through somebody else, we see her different meat, because
:30:16. > :30:25.you are always different with a partner. A softer side? I think you
:30:26. > :30:29.do. A more fun side. She is sarcastic but he makes her laugh in
:30:30. > :30:31.a way the others do, and I think you see a more vulnerable side we have
:30:32. > :30:34.not seen before and that's important. But he comes in as part
:30:35. > :30:54.of a case. Are you all right, there? OK! Normally, they say I'm the fire
:30:55. > :30:58.hazard! Nervous laughter! That will be on the front of the Mail now!
:30:59. > :31:06.Relax, it's fine. OK. Recap. In here is sugar, lemon
:31:07. > :31:11.zest, lemon juice, grated coconut. In here is sugar, a bit of Chinay, a
:31:12. > :31:17.star anise, and vanilla. Beautiful. Looking forward to it.
:31:18. > :31:22.Good. I'm glad you're paying attention.
:31:23. > :31:27.Forensic detail in everything I do! Now, tell bus this, when I read
:31:28. > :31:36.about it, I did chuckle but it is quite dark. Your musical? I have
:31:37. > :31:41.rained am performing in a musical, assisted suicide. It sounds a riot!
:31:42. > :31:47.It is. The most controversial part is probably the title but I have the
:31:48. > :31:53.view whereby I'm opposed to assisted suicide, I have decided I'm a
:31:54. > :32:00.campaigner but Lts I'm a performer and a committeeda, could I combine
:32:01. > :32:04.them? We were at the Royal Albert Hall, oh, my goodness, it went a
:32:05. > :32:09.little wrong technically. Then I was on stage, trying to make it work but
:32:10. > :32:12.we got a standing ovation. It was amazing.
:32:13. > :32:20.Do you prefer the stage stuff to the TV stuff? There is something amazing
:32:21. > :32:28.about getting that immediate feedback. And if you are an extrow
:32:29. > :32:32.verity, it is incredible. If you can make a connection with an audience,
:32:33. > :32:39.either on TV, or live, that is what you aim to do, to impact on people.
:32:40. > :32:49.Are you all right? There is a little bit of stuff on there. Quite a lot
:32:50. > :32:53.down there on your shoes! Have you always enjoyed come Eddy, or did
:32:54. > :32:57.that come from a place where you have to laugh through adversity? I
:32:58. > :33:07.think it's a bit of everything. My mum and dad are very funny. They are
:33:08. > :33:12.a bit Morecambe and Wise. But then my mum is quiet and mild-mannered
:33:13. > :33:17.but comes out with killer lines. So I grew up, I think, with a lot of
:33:18. > :33:21.come Eddy. But you are right, putting people at ease. People are
:33:22. > :33:26.scared around disability. They are not quite sure. There is a lot of
:33:27. > :33:32.ignorance, because we don't see it quite so much or come into contact
:33:33. > :33:39.with it but for me, if you have a joke or whatever, it really does put
:33:40. > :33:43.people at ease. It breaks down barriers? It really
:33:44. > :33:49.does. Just a slice for me. It looks gorgeous.
:33:50. > :33:54.Right, this went in, I shall stop waving this knife around! It's like
:33:55. > :34:01.an episode... But I think we know who did it! Bake in in the oven for
:34:02. > :34:09.40 minutes. Bring it out, let it cool.
:34:10. > :34:17.In here is the sauce, the chilli, star anise, vanilla, the aniseed
:34:18. > :34:23.taste, and that's it, right, let's see if you like it.
:34:24. > :34:28.You are funny, you are nervous! Well, I have a sense you are going
:34:29. > :34:34.to be brutally honest, which is never a great thing on live telly!
:34:35. > :34:38.We are just going to go for this. This is really hot. I'm not going to
:34:39. > :34:43.use this one. This is the stuff, it really is.
:34:44. > :34:48.I don't want to scare you but I'm going to stand up. It's not a
:34:49. > :34:56.miracle! She's cured! I'm good but I'm not that good! Oh, my God, she's
:34:57. > :34:59.cured. It's the power of food. Or the power of you, you touched me and
:35:00. > :35:04.I stood. I stood up! Right, OK. It's what I
:35:05. > :35:13.do. There we go. Right, try that.
:35:14. > :35:22.Can I get a drink! Anyone got any more rum?! I really like it.
:35:23. > :35:30.Is it properly nice? I promise you. It is full of sugar and caramel it
:35:31. > :35:35.is breakfast pudding. I'm eating breakfast pudding and drinking wine.
:35:36. > :35:38.I am really happy. Everybody is loving you this morning
:35:39. > :35:42.on social media. Are they? It is quite nice, as
:35:43. > :35:47.everyone thinks I'm Clarissa! It is quite nice, as everyone
:35:48. > :35:49.thinks I'm Clarissa! So what will I be making for Liz
:35:50. > :35:52.at the end of the show? For your food heaven I am
:35:53. > :35:55.going to make deep fried crab claws I'll mix prawns, ginger and garlic
:35:56. > :35:58.together and then wrap this mix around the crab claws and deep fry,
:35:59. > :36:01.and serve with ravioli filled with crab meat and Nduja paste
:36:02. > :36:04.in a crab stock with coriander. But if you get hell,
:36:05. > :36:06.then it will be quinoa. A 'healthy eating' dish of quinoa,
:36:07. > :36:10.raw kale, chickpeas, which I'll dress with a peri peri
:36:11. > :36:13.sauce and serve with slices of chargrilled pork shoulder
:36:14. > :36:15.and scatter over fresh nuts, But you'll have to wait
:36:16. > :36:27.until the end of the show to find And what is happening on the
:36:28. > :36:37.subtitling for quinoa? Apparently they've been coming out as "keen
:36:38. > :36:42.wire"! Now is that good? That was really bad timing.
:36:43. > :36:46.Now it's time to catch up with Nigel Slater who's using up
:36:47. > :36:49.left overs in a chicken and cous cous salad and some
:36:50. > :37:07.Better than quinoa, do you think? Yes! Let's take a look.
:37:08. > :37:11.Heaven is opening the fridge and finding the remains of somebody's
:37:12. > :37:20.roast chicken. In my book, leftovers should be a joy, not a core.
:37:21. > :37:25.With all this chicken, I'm going to make a salad for Monday night. But
:37:26. > :37:29.not just one of those salads that is a bit of left over meat and a few
:37:30. > :37:35.leaf but something really interesting. I wanted to have
:37:36. > :37:40.substance to it. I could use rice, lentil, or cracked wheat but I'm
:37:41. > :37:47.going to use couscous. So my Monday night supper is a warm chicken salad
:37:48. > :37:54.with couscous. As my main grant is the left over chicking, it will need
:37:55. > :37:59.help to make it into a tasty dish. Now these are leftover but it is
:38:00. > :38:05.very important that they don't taste like leftovers. I want something
:38:06. > :38:12.vibrant and bright to shake them up. So I'm making a dressing with citrus
:38:13. > :38:18.juice. Squeeze into a new bowl the juice of two lemons and two oranges.
:38:19. > :38:23.Add some oil and season with salt and pepper. Then I put the dressing
:38:24. > :38:29.on to the couscous and let it soak up. To compliment the tangy dressing
:38:30. > :38:34.add some good-sized chunks of orange. When you use leftovers, the
:38:35. > :38:38.whole generosity thing is important. Otherwise it looks mean, and you're
:38:39. > :38:43.aware it is something you found lurking in the fridge. I want them
:38:44. > :38:49.to be juicy pieces when I'm eating my salad. I always grow fresh herbs.
:38:50. > :38:54.It's really easy to do and it makes such a difference. Chives and basil
:38:55. > :39:00.are ideal for this dish. If you like lots of basil, or you
:39:01. > :39:06.like lots of coriander, then put lots in - it's your supper, it's up
:39:07. > :39:12.to you. Put everything into the same bowl and mix gently, it's that easy.
:39:13. > :39:18.But don't overmix! It's all about the lightness of touch. I'm quite
:39:19. > :39:23.happy with that but I just feel it needs something very lush, and green
:39:24. > :39:28.and fresh-tasting. I have some pea shoots outside. You can grow all
:39:29. > :39:34.sorts of fresh ingredients in pots, that can make a real difference to
:39:35. > :39:40.your dinner, sprouted seeds are one of my favourites. There has always
:39:41. > :39:48.been bean shoots, as well as peas but no-one thought to grow them.
:39:49. > :39:52.They are so easy, pop them in dry soil, water them and a couple of
:39:53. > :39:58.weeks later, you have these wonderful pea shoots. When you eat
:39:59. > :40:04.the pea shoot it is like eating the lovely, fresh, garden pea. It's a
:40:05. > :40:10.wonderful flavour. I could milk them up with the salad but I think it is
:40:11. > :40:14.nice to have them as a bed for the chicken and the couscous, so you
:40:15. > :40:25.find them at the bottom. It is just about adding something really green,
:40:26. > :40:31.and fresh and vibrant. Then add that to the chicken you
:40:32. > :40:35.found in the fridge. You know I really don't mind
:40:36. > :40:40.spending money on food. I'm happy to pay for good food. But I do like to
:40:41. > :40:44.use every little bit of it. I heat the idea of wasting things. There's
:40:45. > :40:49.always something in the fridge that needs using up.
:40:50. > :40:55.I know there's a mashed potato in the fridge. I could put anything in
:40:56. > :41:00.that. I could make them into spicy cakes with just a few onions and
:41:01. > :41:05.some spices. I always seem to have left over marsh in the fridge. So
:41:06. > :41:10.tonight I'm going to make bubble and squeak cakes.
:41:11. > :41:17.I want some sort of savoury base for my mashed potato.
:41:18. > :41:21.Simply add spring onions to a hot pan with a good wedge of butter and
:41:22. > :41:27.a drop of olive oil to stop the butter from burning.
:41:28. > :41:33.I want something spicy to off-set the sweet, Buriness of the onions.
:41:34. > :41:38.Not hot, just something warm and aromatic. First up is cardamom.
:41:39. > :41:44.Break out the black seeds and grind them finally. I'm using a pestle and
:41:45. > :41:51.mortar but you could use a plastic bag and a rolling pin. Then follow
:41:52. > :41:56.it with coriander seeds and cumin. I don't want these to be too fine. I
:41:57. > :42:02.don't want them ground to a complete powder. I want the nuttiness and
:42:03. > :42:06.texture in there. I love coming across a bit of coarsely ground
:42:07. > :42:15.spice. I'm just going to pop those in.
:42:16. > :42:20.Cook everything together until the onion is a pale golden brown but
:42:21. > :42:30.before they start to burn and crisp up. Mix in the mashed potato and
:42:31. > :42:35.make some little potato cakes. I want them a bit crisps on the
:42:36. > :42:44.outside, so they are going back in the pan. These are wonderful with
:42:45. > :42:56.bacon. So grilled bacon rashers or even gammon steaks with these on the
:42:57. > :43:01.side. Cook the cakes until crisp and brown on each side. I could serve
:43:02. > :43:06.them as they are but I fancy a little extra something. I would like
:43:07. > :43:11.a sauce with those-something that goes with the spices. Sometimes you
:43:12. > :43:16.go to so much trouble to make a sauce and other times you want
:43:17. > :43:22.something that is just so simple... So I'm going to put freshly chopped
:43:23. > :43:29.coriander and some cream into a hot pan. That's pretty much all there is
:43:30. > :43:35.too it. Some herbs, some cream, some salt, some purpose.
:43:36. > :43:50.It's almost a cheek to call it a sauce.
:43:51. > :43:55.-- some pepper. The warm aromatic spices in these
:43:56. > :43:57.cakes are what makes this dish so delicious. Don't short cut the
:43:58. > :44:05.spices! Thanks Nigel and there's more
:44:06. > :44:07.of his fabulous recipes from Nigel next week
:44:08. > :44:09.Still to come on today's show: Tom Kerridge is busy in the kitchen
:44:10. > :44:12.He's making another one of his best ever dishes,
:44:13. > :44:14.spicing up a Barnsley chop and served with
:44:15. > :44:16.a courgette and feta salad And it's almost omelette challenge
:44:17. > :44:21.time, and today's puns are in honour of our
:44:22. > :44:26.guest Liz, so here goes. The EVIDENCE will be in the tasting,
:44:27. > :44:38.when I EXAMINE DISSECT them - Will your omelettes prove to be
:44:39. > :44:52.POSITIVE or NEGATIVE? Oh! That's over.
:44:53. > :44:55.You didn't write those jokes? No, you wouldn't have done that?!
:44:56. > :44:59.And will Liz get her food heaven, crab claws or food hell, quinoa!
:45:00. > :45:01.We'll find out at the end of the show!
:45:02. > :45:15.Beef Wellington, cabbage on the bottom, on top, puff pastry,
:45:16. > :45:23.mushrooms on the site. And then grilled beef fill it. If you don't
:45:24. > :45:32.mind, first things first, we brushed the puff pastry. I like your
:45:33. > :45:40.glasses. They are made out of wood. They are quite Joe 90. The beef is
:45:41. > :45:44.already cooked. I don't think we've got enough time to get it medium
:45:45. > :45:55.rare cooked. We are going to cook both of them. One of them is three
:45:56. > :46:00.quarters there. We always season the beef a la minute. Use one dry hand
:46:01. > :46:05.so you do not have cross contamination from raw to cooked,
:46:06. > :46:20.and then you wash your hands. This one is three quarters cooked. And
:46:21. > :46:29.I'm doing the cabbage? Please. Just julienne it. This has been kicking
:46:30. > :46:38.around quite a long time? 17 years. I started taking care of kitchens in
:46:39. > :46:49.two private members club's. I've always liked classic dishes. This
:46:50. > :46:54.beef Wellington, a mixture between a classic beef fillet with a very
:46:55. > :47:04.heavy jus, and what else does he have? And obviously beef Wellington
:47:05. > :47:09.has a crust. But no foie gras? Just chicken liver pate. I was under the
:47:10. > :47:18.assumption that you made Mexican food? I am very proud to be 50%
:47:19. > :47:25.Mexican, 50% British. We need mushrooms as well. The garnish,
:47:26. > :47:35.mashed potato, same quantities of butter, potatoes, cream. That is a
:47:36. > :47:41.very famous chef's recipe. Very rich mash. This is a very unhealthy dish
:47:42. > :47:47.but very tasty. Liz will like that you had me at butter! You are a big
:47:48. > :47:55.fan of Mexican food? Absolutely, loved it. My wedding was Mexican day
:47:56. > :48:07.of the dead inspired, so the food was all Mexican. And five years on
:48:08. > :48:12.we went to Wahaca and learnt to make mole and tamales, and is it
:48:13. > :48:19.grasshoppers estimate they were gorgeous. I think it is the food of
:48:20. > :48:26.the future. I don't think I will have a lot of you as if I cook that.
:48:27. > :48:32.But they are delicious. With the cabbage, if we can put some cream
:48:33. > :48:38.and cover it, that would be great. OK, so do you want these mushrooms
:48:39. > :48:44.sauteed? Please. And just to finish, salt, pepper, and a little bit of
:48:45. > :48:49.mustard with it. Very important with meat, after its cooked, just to
:48:50. > :48:56.rest. Depending on the size, it's always very good to rest your meat
:48:57. > :49:08.nicely. So going back to what you asked about Mexico and the style of
:49:09. > :49:16.food that we cook. The style food is 90% onward, we use five different
:49:17. > :49:20.types. Type of wood has a lot of sugar content. People would think
:49:21. > :49:27.wood just cooks at at the same time it seasons. With fish, citrus wood
:49:28. > :49:31.and a little bit of olive wood. That is all the rage now but you've been
:49:32. > :49:37.doing it quite some time. One of my closest friends, his restaurant is
:49:38. > :49:45.supposed to be one of the best in the world, and he cooks 100% in
:49:46. > :49:51.wood, so I learnt most of the skills with wood with him. We do our own
:49:52. > :49:57.charcoal. That is quite hard going. It is. That's a total sort of
:49:58. > :50:03.different disciplines. It is. My head chef, the first one to arrive
:50:04. > :50:08.to the kitchen actually makes the charcoal himself. One of the first
:50:09. > :50:16.things we have to do in the kitchen. I am resting the meat now. A very
:50:17. > :50:22.good trick is to use aromatic, a mix of Thai, rosemary and garlic. Put
:50:23. > :50:28.your herbs on top. Is that just for resting? Correct. It's just finishes
:50:29. > :50:35.the flavour nicely. And just crush some garlic on top. And pour a
:50:36. > :50:38.little bit of olive oil. In your restaurant, our people readily
:50:39. > :50:45.accepting of those Mexican inspired flavours? Lot of people were
:50:46. > :50:50.confused that we were a Mexican restaurant, but we are not. I love
:50:51. > :50:55.to bring a lot of my background. My mother is English, my grandmother is
:50:56. > :50:59.Austrian, on my dad's side, Cuban, and my dad was Mexican, so I have a
:51:00. > :51:06.massive combination of so many different flavours. But the food
:51:07. > :51:10.that we cook is modern European with some indigenous ingredients from
:51:11. > :51:14.Mexico. I think Mexico this year worldwide is going to get stronger
:51:15. > :51:17.and stronger. I've had the privilege of getting over there a couple of
:51:18. > :51:22.times in the last couple of years and it's a fascinating place. It's
:51:23. > :51:27.amazing. The real grassroots cooking is just brilliant. It's amazing.
:51:28. > :51:31.Very regional, like great French food, all the areas you go in
:51:32. > :51:38.Mexico, very fascinating. The further north you go, the more
:51:39. > :51:47.earthy, and the more Southee go, you get the tam that you mentioned --
:51:48. > :51:57.tamales. In the south we cook with corn husks. And we use a fungi that
:51:58. > :52:02.grows on the corn itself, and it is delicious. We've got a ravioli on
:52:03. > :52:06.the menu which has been rated very highly by reviewer to. I'm stepping
:52:07. > :52:12.in and doing quite a lot of your cooking. I'm so sorry.
:52:13. > :52:17.And if you'd like to try Fernando's or any of our studio recipes
:52:18. > :52:19.then visit our website: bbc.co.uk/saturdaykitchen
:52:20. > :52:25.So to recapture on equal quantities of cream and butter. Pretty much
:52:26. > :52:33.saying for the mashed. The mushrooms have a spoonful of English mustard?
:52:34. > :52:36.Correct. Sauteed cabbage off. Do you want to finish that with a little
:52:37. > :52:46.bit of cream? Tiny bit of cream just to steam it. Perfect. We will take
:52:47. > :52:51.that off the heat. Mushrooms are done, seasoning on the mushrooms.
:52:52. > :52:57.Mash is ready. We are ready to plate, really. What do you think
:52:58. > :53:06.will be the hero Mexican ingredient that will make it over here? Well,
:53:07. > :53:11.chipotle is already the hero. There is a lovely, earthy ingredient. It's
:53:12. > :53:15.a seed and you can marinate wonderful things with it. I think
:53:16. > :53:20.it's a lovely ingredient. You can mix that with orange juice, goes
:53:21. > :53:27.really well with pork. So that could be the next big thing. I actually
:53:28. > :53:35.found that in the wild in a Mexican forest, and it's brilliant stuff.
:53:36. > :53:38.Just delicious. A lot of people use it with chocolate which is really
:53:39. > :53:45.unusual. It's kind of an earthy, savoury thing. In the puff pastry we
:53:46. > :53:52.make a little hole. Do you want me to fill that? Thank you. You do the
:53:53. > :54:00.rest. I'll start plating the dish. I need a spoon. I'm trying to help.
:54:01. > :54:13.Thank you, chef. You put the oxtail jus on. That the cabbage, then the
:54:14. > :54:18.oxtail jus, then the puff pastry. This is sort of quite fiddly, I
:54:19. > :54:22.didn't expect this from your kind of cooking. It's also very French. It
:54:23. > :54:30.is very French. But we've got a little bit of everything. Today we
:54:31. > :54:41.celebrating 100% British. Good, good. And we sliced this. And you
:54:42. > :54:51.want the truffles on as well? Yes. Thank you, chef. How generous are
:54:52. > :55:00.you with your truffles? Very. That's enough! Do you like truffles? You
:55:01. > :55:05.know the red meat and wine thing... No, I do like trouble is. Beef
:55:06. > :55:12.Wellington, sad void cabbage, black truffles.
:55:13. > :55:19.OK, let's go, you bring the match. Ayew ready? Ready.
:55:20. > :55:30.I'm ready for the first incision. See what I did there? Oh, come on.
:55:31. > :55:37.Let me give that a try. That looks delicious. It is sort of
:55:38. > :55:42.deconstructed. A lot of people call it deconstructed beef Wellington.
:55:43. > :55:47.And the meat is cooked to order. It is popular for a reason? I take it
:55:48. > :55:54.off the menu and they ask me to put it back. Pate, truffles and beef,
:55:55. > :55:56.what's not to like. How is it, nice? Yes.
:55:57. > :55:59.Okay, let's head back to Haslemere to find out which wine Susie Barrie
:56:00. > :56:19.has picked to go with Fernando's fabulous fillet of beef!
:56:20. > :56:26.Fernando's dish is like the most spectacular deconstructed beef
:56:27. > :56:30.Wellington I've ever tasted. And it need a really top notch red wine to
:56:31. > :56:33.drink with it. Now, it's tempting to think with such ahead and mystic
:56:34. > :56:46.plate of food we are going to think a powerful, full throttle red such
:56:47. > :56:50.as this one with a dense, creamy texture and quite a lot of alcohol.
:56:51. > :56:55.Although the Fergus is a terrific wine, when you have a dish with this
:56:56. > :57:02.much richness, you need less weight and more acidity to refresh your
:57:03. > :57:07.palate between mouthfuls. Debt up Lava Aglianico. If you want to try
:57:08. > :57:13.something exciting and different that is great value for money, then
:57:14. > :57:20.a little Aglianico from the ancient volcanic soils is hard to beat. When
:57:21. > :57:23.you smell it, it's a mix of dark fruit with savoury, leafy aromas.
:57:24. > :57:27.Although I've chosen this one specifically because it is not too
:57:28. > :57:32.heavy or powerful, it certainly has enough weight to stand up to
:57:33. > :57:37.everything on Fernando's plate. The right, black cherry fruit, and hint
:57:38. > :57:40.of almond, are ideal for the beef and mushrooms. The freshness of the
:57:41. > :57:46.wine will help to cut through the richness of the pastry, the chicken
:57:47. > :57:51.liver pate and the jus. On the finish there's just a leafy note
:57:52. > :57:58.that ties in perfectly with that crisp time. Fernando, I hope you
:57:59. > :58:03.enjoy this wind just as much as I enjoyed tasting your incredible
:58:04. > :58:09.dish, Cheers. STUDIO: How are you finding the wine? Delicious, ten out
:58:10. > :58:16.of ten. A little bit chilly, but that is the studio. This one is red,
:58:17. > :58:19.isn't it? Nice combination? Red wine and beef? Yeah, apparently that's
:58:20. > :58:23.what you have, isn't it? It's now time to catch up
:58:24. > :58:26.with The Hairy Bikers, Si and Dave. They're delivering us some more feel
:58:27. > :58:29.good food with their take on the Escoffier classic dish sole
:58:30. > :58:42.Veronique! Now with the best of British kitchen
:58:43. > :58:45.we are going to be cooking up an old-fashioned culinary classic using
:58:46. > :58:54.two ingredients guaranteed, whitefish and grapes. It's sole
:58:55. > :59:02.Veronique, and we think it's time to revive this simple but beautiful
:59:03. > :59:06.recipe. Sole Veronique, the epitome of feel-good food. It's one of those
:59:07. > :59:12.dishes that you want to recuperate with, isn't it? It is. Poached fish
:59:13. > :59:17.is easy to die just, it's delicious, and grapes, everybody knows they
:59:18. > :59:21.make you feel better. Dover sole, not just the King of fish, it's the
:59:22. > :59:30.absolute emperor. These Dover Sole fillets need skilling. But they are
:59:31. > :59:35.splendiferous. To skin a fill it, put its skin side down, grab the
:59:36. > :59:42.tail, get your knife underneath it, and just put the knife down there,
:59:43. > :59:47.and just jiggle it to the end. And the last thing we want is any of the
:59:48. > :59:56.meat to be left on the skin. That is beautiful. What we do very simply is
:59:57. > :00:00.fold like that. And the thing about this dish, a feel-good dish, it is
:00:01. > :00:07.very easy to eat. There's no bones, no skin. There's just lovely sweet
:00:08. > :00:12.fish. You tuck into it, it digests easy, it's just so special. And the
:00:13. > :00:18.grapes go together superbly with the fish.
:00:19. > :00:34.On to your gently folded fish, pour some vermouth and 200 millitres of
:00:35. > :00:43.stock. And a dot of butter and a bay leaf.
:00:44. > :00:49.I have a couple of these Escoffies are recipes at home.
:00:50. > :00:56.You think of this type of food as using lots of cream and brandy but
:00:57. > :01:00.it wasn't. You have this very mouth, the fish
:01:01. > :01:05.stock, the broth from the Dover sole, that will go with the cream,
:01:06. > :01:11.the grapes and it will make a wonderful Dover sole sauce.
:01:12. > :01:19.Cover the fish with buttered tin foil and put into an oven for 160
:01:20. > :01:25.degrees in a fan oven and cook for 15 to 20 minutes.
:01:26. > :01:30.Half the grapes and deseed them, unless you are able to get seedless
:01:31. > :01:36.grapes, as we did. What should we serve this with? It
:01:37. > :01:40.should be something clean and comfy? Potatoes. New potatoes.
:01:41. > :01:50.And asparagus. Yes! When the fish is done, remove
:01:51. > :01:56.it tonne a plate and cover it in tin foil to keep warm.
:01:57. > :02:02.That is just goodness. No mystery, no skin, no surprise, no bones. Just
:02:03. > :02:07.abject yum factor. Now pour in the cooking liquor. All of that lovely
:02:08. > :02:15.fish stock and vermouth and the Bury juices in a pan. It is a good tip to
:02:16. > :02:18.do this in the frying pan, base, the stock will reduce quickly.
:02:19. > :02:24.We have to reduce the stock by half. It's a beautiful thing to watch. You
:02:25. > :02:31.never know, if we stair into it long enough, we may become refined as
:02:32. > :02:35.sole Veronique! I feel that the sole Veronique, it's a fine classic dish
:02:36. > :02:41.but its flavours, they're not overpowering. It's simple,
:02:42. > :02:44.classical, and the flavours they enhance the Dover sole without
:02:45. > :02:55.overpowering or strangling it. In fact, I would say it's a perfect
:02:56. > :02:59.balance! Good! I'm chuffed for you! That's reduced by about half.
:03:00. > :03:04.Looking nice. Lovely.
:03:05. > :03:09.I'm stirring in double cream. A little bit of tarragon chopped up in
:03:10. > :03:14.the sauce is really nice. Tarragon is lovely with fish, isn't it? It?
:03:15. > :03:19.Beautiful. Now, there is a scout teaspoon
:03:20. > :03:23.there. Put that in there. Then we add our grapes and we cook those for
:03:24. > :03:28.about a minute in the sauce. That's going to release the sugars in the
:03:29. > :03:30.grapes. Check for the seasoning eh?
:03:31. > :03:38.Absolutely. That's amazing.
:03:39. > :03:45.It is so good. Escoffier, God love him. That is beautiful. I had
:03:46. > :03:50.forgotten how nice it is. Wouldn't it be vulgar to have black pepper in
:03:51. > :03:53.that sauce... White purpose! It is gothic.
:03:54. > :03:58.Beautiful. The fish is done.
:03:59. > :04:03.Let's plate it up. I have some new potatoes and
:04:04. > :04:10.asparagus here. I think centre stage, do you? Oh,
:04:11. > :04:19.without a doubt. Absolutely superb. Over the top. And some on those. Oh,
:04:20. > :04:24.look at that. Now look at that plate of food. If
:04:25. > :04:30.you would deliver that to somebody who's in their bed, or a bit poorly
:04:31. > :04:36.sat in the chair, that's going to make you feel better straightaway.
:04:37. > :04:42.That instant emotion of "that looks great."
:04:43. > :04:47.That plate of food would lift the most morose of spirits. It would
:04:48. > :04:49.make you want to dance with joy. It would make the apathetic want to do
:04:50. > :04:54.stuff. Yep.
:04:55. > :05:01.It is positivity on a plate. It feels so good! Can I add that?
:05:02. > :05:08.You should. Oh, yeah, our sole Veronique,
:05:09. > :05:13.whoever Veronique was, she is living immortal on a plate.
:05:14. > :05:22.What's so lovely is the grape with the fish, it just cuts through the
:05:23. > :05:27.buttery, creamy sauce. You're dead right, mate. And it
:05:28. > :05:34.would work with place and if you're a bit skint, it would liven up a
:05:35. > :05:40.piece of haddock as well. You don't get Dover sole every day of the
:05:41. > :05:44.And there's more from Si and Dave next week.
:05:45. > :05:53.First up it is Elaine from the to some of you at home.
:05:54. > :05:58.First up it is Elaine from the Wirral. What is your question? I
:05:59. > :06:04.have a rib of beef. I would like the best way to cook it.
:06:05. > :06:12.Fernando? I would marinade your rib of beef with a little bit of
:06:13. > :06:18.oregano, olive oil and lemon zest. A little bit of pepper and then grill
:06:19. > :06:24.it. Cut it into slices, about 120 grams and cook it on each side.
:06:25. > :06:31.Not as a whole piece? There are many ways to do it but grilling the way I
:06:32. > :06:36.like it the most. Good luck. Elaine, what would you like to see, heaven
:06:37. > :06:46.or hell? Heaven, please. That's because I'm from the Wirral as well.
:06:47. > :06:58.You have a tweet for us? Please ask Tonia for a good recipe for
:06:59. > :07:06.skordiala? It is a Greece sauce? It is, using lots of garlic and olive
:07:07. > :07:15.oil, and just beat it until it becomes really, really creamy.
:07:16. > :07:18.Another one? Yes, can you do something for curry using chicken,
:07:19. > :07:26.please. What would you do with that? I would
:07:27. > :07:35.usually mix ketchup, mustard, honey, a little stock and leave the skins
:07:36. > :07:41.of the chicken on. Put it in the oven and cook that gently.
:07:42. > :07:50.Is this for the staff, this food? Yes, why not. It's very nice! And
:07:51. > :07:56.now another question. From Nicola fr.
:07:57. > :08:01.I would like to know the best recipe for a Greek salad. I have tried many
:08:02. > :08:07.but it does not taste the way it does in Greece.
:08:08. > :08:13.Fernando?! The main thing is vegetables. Getting them grown in
:08:14. > :08:30.the sun. It gives it a different flavour. But chunks of tomato, feta,
:08:31. > :08:36.olives. Chillies? No chillies. That trilogy of salt, lemon juice, and on
:08:37. > :08:42.you go. What time of tomatoes? My
:08:43. > :08:48.grandmother picked whatever tomato is growing in the garden. Whichever
:08:49. > :08:52.have the most flavour. Those are the ones you need.
:08:53. > :08:59.Heaven or hell? Heaven, please. Zara from Cambridge. I would like a
:09:00. > :09:06.recipe for loin steaks. When I cook them they tend to be hard.
:09:07. > :09:13.Pork loin steaks? I would make a Greek wine and coriander dish.
:09:14. > :09:17.Marinade it over night with red wine, olive oil, salt, coriander
:09:18. > :09:24.seeds that have been crushed and marinade it overnight. Then cook it
:09:25. > :09:27.slowly. Nice. I would try that one. And heaven or hell? Heaven, please.
:09:28. > :09:30.Excellent. Going well! Fernando you're on 21.16, Tonia,
:09:31. > :09:49.how's your omelette making skills - Your first time? It is. Nervous? Yes
:09:50. > :09:50.but can I tell you that Greeks do things slowly.
:09:51. > :09:55.You both know the rules - You must use three eggs but feel free
:09:56. > :09:56.to use anything else from the ingredients
:09:57. > :09:59.in front of you to make them as tasty as possible.
:10:00. > :10:01.The clocks stop when your omelette hits the plates.
:10:02. > :10:04.Let's put the clocks on the screen for everyone at home please.
:10:05. > :10:14.Fernando, you are very competitive. . He is so competitive! Oh, look,
:10:15. > :10:25.the shell is on. Do you want to try one of these, Liz? You know what,
:10:26. > :10:28.no! That looks terrible, Fernando! I don't think it is going on the
:10:29. > :10:33.board. Are you kidding me! You can keep
:10:34. > :10:35.that music going for a while! We can have a chat.
:10:36. > :10:42.There we go. Very nice.
:10:43. > :10:47.Right, let's turn that off. OK. I don't know why I'm doing this, I am
:10:48. > :10:53.going through the motions. We are going to charge you for that pan.
:10:54. > :10:57.You have taken the nonstick off it. I can't taste that. It has shell on
:10:58. > :11:04.it. It's not cooked. That ain't going on. Right, this looks
:11:05. > :11:13.lovely... Oh, no! That's really nice! Very good.
:11:14. > :11:20.Yeah but how long?! Tonia... Oh, dear. Am I the longest? 40.40. So
:11:21. > :11:26.that is going right down here somewhere. Ferrando, that was a
:11:27. > :11:35.shocker. That is not going anywhere. What's the music today?
:11:36. > :11:40.# When the going gets tough... It's Billy Ocean's birthday, it is happy
:11:41. > :11:44.So will Liz get her food heaven, crab claws or Food Hell, Quinoa?
:11:45. > :11:47.We'll find out the result after Tom Kerridge treats us
:11:48. > :12:00.to his brilliant take on a Barnsley chop recipe!
:12:01. > :12:07.For a great mid-week meal, lamb chops are hard to beat. If you're
:12:08. > :12:11.like me and want a proper manly cut of meat for tea, then the famous
:12:12. > :12:15.Barnsley chop is one of the best. To turn this northern cut of meat
:12:16. > :12:22.into something a little more exotic, I'm using a couple of my favourite
:12:23. > :12:27.spices - coriander seeds, and to go with the coriander seeds, cumin
:12:28. > :12:32.seeds, whole. This gives it a kind of Indian, north African feel that
:12:33. > :12:38.goes with lamb so, so well. Toast it on a medium heat. When they have a
:12:39. > :12:43.nice even brown colour, I pour them on to a plate and leave them to
:12:44. > :12:47.cool. Now time for the lamb. Which I've tied together like a little
:12:48. > :12:53.present. To get the most out of this cut, you have to render out the fat.
:12:54. > :12:58.Just keep the chop fat side down. Once it's crispy all the way around,
:12:59. > :13:02.lift out this bad boy to cool for a couple of minutes. Smells delicious.
:13:03. > :13:07.Save the left over lamb fat for something special later. Now back to
:13:08. > :13:13.your spices. These guys have cooled down. I'm
:13:14. > :13:18.going to stick them in the heaviest pestle and mortar in the world. It's
:13:19. > :13:27.the spicy crust that's going to take this chop a whole new level. Give it
:13:28. > :13:33.a good bash. Just get rid of the husks. Look at the lovely spices on
:13:34. > :13:39.the plate. Give your Barnsley chop a gorgeous spicy coating on one side.
:13:40. > :13:45.You can see it already, it is giving it a lovely crust it almost looks
:13:46. > :13:56.cooed but it ain't, though, you have to cook it. Pop the chop in the hot
:13:57. > :14:00.pan, after ten minutes turn it over. Then turn it over and leave it for
:14:01. > :14:08.another two. OK, look at the lovely colour on
:14:09. > :14:13.that! Add a knob of butter. That foam will give it another nutty
:14:14. > :14:18.flavour going on to the lamb. And a good squeeze of lemon juice.
:14:19. > :14:24.Then all you need to do is love it and care for it. Massage it, and add
:14:25. > :14:29.a little bit of foaming butter. And that's it. Cooked. Just pour over
:14:30. > :14:36.some of those nutty spices juices. Look at that. Cooking don't get much
:14:37. > :14:40.better than that. Just give it ten minutes to relax and right before
:14:41. > :14:43.serving add a touch of orange zest. That is going to make that, the
:14:44. > :14:49.Barnsley chop beauty. grapes go together superbly with the
:14:50. > :15:00.fish. Now, I'm not really a salad kind of
:15:01. > :15:05.guy, but I've got a recipe that a great partner for your lamb chop.
:15:06. > :15:12.This is going to be the ultimate salad to go with my LAN. A little
:15:13. > :15:17.bit like Nicoise using black olives, salty kick from using some feta, bit
:15:18. > :15:25.of a chilly spice using red and green chilies. Here's what makes
:15:26. > :15:32.this the best salad ever. This is the land fat from the Barnsley chop.
:15:33. > :15:36.This is full of lamby flavour. Perfect for frying courgettes in.
:15:37. > :15:40.Sliced courgettes nice and thick, so when you fry them they will stay
:15:41. > :15:47.quite firm and not go all soft and floppy. I know it might seem a bit
:15:48. > :15:54.odd but using this lamb fat will make all the difference. They will
:15:55. > :15:58.fry and take on all that lamb fat flavour. All they need is a couple
:15:59. > :16:02.of minutes on each side. There you go, just getting a nice brown
:16:03. > :16:13.caramelised Asian on top of the courgette. Just about soft enough to
:16:14. > :16:15.eat -- Laurent Miquel Vendanges Nocturnes Viognier. Give them a
:16:16. > :16:21.pinch of sea salt and whilst the next batches on the go you can give
:16:22. > :16:27.them a pinch salad. This gem lettuce has a nice crunchy snap to it which
:16:28. > :16:31.comes from the court in the middle. I'm going to build those layers of
:16:32. > :16:37.flavour and texture. Just dice up some crisp green pepper. Not too
:16:38. > :16:42.fine. You still want crunchy texture in your mouth. Now for some heat if
:16:43. > :16:47.you can handle it. Don't just go them on without knowing how hot they
:16:48. > :16:53.are, you've got to taste it. That way you know how hot it is and how
:16:54. > :16:56.much to use. In this case, I'm only going to use one Laurent Miquel
:16:57. > :17:06.Vendanges Nocturnes -- I'm only going to use one chilli
:17:07. > :17:12.because it's hot. Perhaps I will tone it down a bit. The red is never
:17:13. > :17:20.normally as spicy as the green, but you've still got to try it. This one
:17:21. > :17:24.is not as hot. Just scattered the chilli over the top and for a taste
:17:25. > :17:31.of the mad at some black olives and feta cheese. The great thing about
:17:32. > :17:34.feta, it has a fantastic salt content, you don't really need to
:17:35. > :17:38.seize on this salad. Add some coriander and mint leaves and you
:17:39. > :17:42.are ready for your courgettes. The heat that is coming from them will
:17:43. > :17:49.just slowly wheeled the lettuce leaves and the mint leaves around
:17:50. > :17:53.them. -- slowly wilt. Not hot, but warm, and it will slowly bring
:17:54. > :17:59.everything together. A little bit like being in a steam room. Pour
:18:00. > :18:05.over a bit of sherry vinegar to turn this into a really tasty dinner.
:18:06. > :18:09.Grab those precious meat juices. Just going to drizzle some of this
:18:10. > :18:14.flavoursome oil all over the salad. I know it's not your normal olive
:18:15. > :18:16.oil dressing but using that lamb fat and that flavour takes it to the
:18:17. > :18:29.next level. Do it, people. Right, time to find out
:18:30. > :18:44.whether Liz is getting her food I'm quite nervous... Not. This was
:18:45. > :18:51.your idea of heaven, crab claws, prawns. A little bit of the spicy
:18:52. > :18:59.sausage, some ravioli. Here is the superfood hell, clean eating health.
:19:00. > :19:09.What is this thing? What is this. We've got quinoa, here. We've also
:19:10. > :19:15.got some raw kale, and the pork chop as well. So listen, we'll go through
:19:16. > :19:21.the motions but basically everyone, all our callers went for heaven.
:19:22. > :19:28.Guys, you can't change it. It's heaven. Definitely heaven. Which is
:19:29. > :19:37.great because we all want to eat this. 5-0 heaven. Clear that. Get
:19:38. > :19:42.the healthy stuff away. Wedded distrust of healthy food come from?
:19:43. > :19:47.Just life. I think life is too short, we should eat nice food. I'm
:19:48. > :19:53.not saying healthy food isn't bad. Partly it's because I don't trust
:19:54. > :19:59.the name of something, and so when things suddenly appear and I get a
:20:00. > :20:06.bit suspicious of them, they are a bit faddy. I like good food. There
:20:07. > :20:19.was just something about the quinoa, the raw food. I like but and I like
:20:20. > :20:23.carbs. -- I like butter. What is food like onset of the Silent
:20:24. > :20:26.Witness? It's really good. You get your main meal that at lunchtime and
:20:27. > :20:34.then you've got another six hours to film. So you've got to be really
:20:35. > :20:40.careful. I do love carbs, but if you go too carb-heavy, you fall asleep.
:20:41. > :20:47.You are just doing some high-tech sluicing that everything is a bit
:20:48. > :20:55.slow and difficult. Something we did not talk about earlier, you did a
:20:56. > :20:58.law degree? Yes, I did. I'm not sure what you want me to tell you about
:20:59. > :21:08.that. I just find it quite interesting, really. Do you know
:21:09. > :21:12.what? I did the law degree and then went out and started to break the
:21:13. > :21:18.law. So you know how to get away with it? It's very useful for that.
:21:19. > :21:23.I did quite a lot of direct action. I'm going on the women's march
:21:24. > :21:29.today. I saw that on Twitter earlier. I'm heading there after
:21:30. > :21:34.this. You are a big activist? I am, I like a bit of a protest. We've got
:21:35. > :21:38.a voice, we have democracy, we should use it and speak out. There's
:21:39. > :21:44.lots of people that can't soak if we can I think we should use that. Are
:21:45. > :21:50.you marching along with a lot of women in Washington as well? That's
:21:51. > :21:54.where it began, the day after the inauguration, I know we might not
:21:55. > :21:57.want to talk about that, but the inauguration yesterday. Women are
:21:58. > :22:00.really concerned that under Trump women's rights aren't going to get
:22:01. > :22:06.represented, they are going to be diminished. And so there is a march
:22:07. > :22:11.in DC today and all over the States and actually all over the world,
:22:12. > :22:17.something like 62 countries. All over the UK. Central London, loads
:22:18. > :22:23.of women. And you don't have to be a woman, anyone can go. Just to say
:22:24. > :22:27.that we are here, don't ignore us. So you are going to need your
:22:28. > :22:34.calories. I need filling up. How long is it? I think it kicks off
:22:35. > :22:39.around the American Embassy at noon and then I think there is a rally at
:22:40. > :22:45.Trafalgar Square at around 2pm. So I will be there. Quite some time,
:22:46. > :22:50.then. Yes. So going back to Silent witness, why do you think it has had
:22:51. > :22:56.such longevity? Is it the writing? It has been going for 20 odd years.
:22:57. > :23:01.Good stories, great stories. I think the two hours, what it is now, two
:23:02. > :23:06.one-hour episodes, we think that's kind of a film now. It's not just
:23:07. > :23:10.one hour and you know where it is going. There are real cliffhangers.
:23:11. > :23:13.Even if you watched the first one you probably never going to know who
:23:14. > :23:17.it is until the very end of the second one. I've got the script and
:23:18. > :23:24.I don't always know who it is! So I watch them and kind of get surprised
:23:25. > :23:31.by them every time to be honest. But do you read things and go, Clarissa
:23:32. > :23:37.would never do this? Absolutely. The great one coming up that I really
:23:38. > :23:42.like, in the second episode on Tuesday there is a bit of a
:23:43. > :23:48.heart-to-heart between Clarissa and Jack. We have a real great bond and
:23:49. > :23:52.friendship. And we've managed to shoehorn in a Pretty Woman film
:23:53. > :24:03.reference into the script. I don't think they knew what it was. So I'm
:24:04. > :24:08.just putting it out there. We were just, let say that. I'm trying to
:24:09. > :24:15.think of them now. And this is on Tuesday? This is Tuesday night. So
:24:16. > :24:19.we do have fun with that. Sometimes you think, Clarissa would never say
:24:20. > :24:24.that, or let's just make it more real. The way Clarissa and Jack talk
:24:25. > :24:30.is very much how real people do and that's how we want it. So when you
:24:31. > :24:37.take on a character like that for so long, how much does that cross over?
:24:38. > :24:43.When you are in their filming it quite a lot it is quite weird. I
:24:44. > :24:47.don't think it is for all actors but I find it, because you are thinking
:24:48. > :24:51.in a certain way, acting in a certain way, and you look different.
:24:52. > :24:58.She has different hair, different clothes, different sensibilities. So
:24:59. > :25:03.I think some people find it easy to jump in and out. I didn't,
:25:04. > :25:06.necessarily. But I do find her quite easy to play, she is a joy. When
:25:07. > :25:13.filming is it back-to-back, week on week? Clarissa, as people have often
:25:14. > :25:18.messaged in order to eat it, it does feel like she never leaves the Lyell
:25:19. > :25:22.Centre. If they ever take me on to location it's sort of a miracle. I
:25:23. > :25:28.tend to do one or two weeks out of five weeks. The other guys out and
:25:29. > :25:34.about will do about five weeks but I normally do two. We film from April
:25:35. > :25:37.to November. It's pretty intense. Personally I get enough time to do
:25:38. > :25:47.all the other stuff. Can you tell us if there is a new series on the way?
:25:48. > :25:53.I think there is. After your comment earlier, maybe there won't be? Can
:25:54. > :25:57.you imagine? It's popular. I did think it was like, we'll get to the
:25:58. > :26:00.20th series and that will be it. It is popular enough that I think the
:26:01. > :26:08.demand is there to bring it back. Whether I come back is another
:26:09. > :26:15.question. Well, we'll wait and see. After Max turns up. You might swap
:26:16. > :26:20.out. That might be it. Let's recap this. We've all done things very
:26:21. > :26:23.quickly. So this is the heaven dish. I've got some white crab meat. We
:26:24. > :26:34.made three little ravioli with someone torn papers which are a good
:26:35. > :26:39.cheat -- with some wonton papers. Some brown crab meat, white crab
:26:40. > :26:43.meat, sealed together. This is crab and prawn stock with a little bit of
:26:44. > :26:48.chicken stock or fish stock boiled together. Little bit of brandy as
:26:49. > :26:55.well. Over here is a deep-fried crabs claw. Which Fernando lovingly
:26:56. > :26:59.put together here. Remind me, minced prawns, little bit of soy sauce,
:27:00. > :27:07.garlic, ginger in there. Bit of sherry. That was pretty much it,
:27:08. > :27:17.wasn't it? Soya sauce. Couple of the ravioli. I was going to say, do you
:27:18. > :27:21.want me to do anything to help? Just stand there and relax. You've got a
:27:22. > :27:25.big old much later. That's right, I've got to keep my energy up. Is it
:27:26. > :27:33.almost ready question mark I'm quite hungry. It is. I've got places to
:27:34. > :27:40.go, marches to do. Excuse me, I'm marching. I'm really glad you went
:27:41. > :27:45.offending at saying marching. Some people think, can't say marching,
:27:46. > :27:49.she is in a wheelchair, might get offended. I just find it's better to
:27:50. > :27:50.bluster my way through. I've noticed. And you didn't call me
:27:51. > :28:00.funny bones. I'm going to get some wine to go
:28:01. > :28:11.with this. So, what have we got here? To go with this crab, this is
:28:12. > :28:17.a reasoning from Baily and Baily, ?8.49 from Waitrose. Don't drink too
:28:18. > :28:26.much otherwise you'll be swerving all over your March. Are you working
:28:27. > :28:34.tonight? I am. It's got a lovely kick to it. Is that OK? It's
:28:35. > :28:37.beautiful. Really? Good, you like that? I'm happy at last. Good.
:28:38. > :28:39.Well that's all from us today on Saturday Kitchen Live.
:28:40. > :28:43.Thanks to our fantastic studio chefs, Fernando Stovell
:28:44. > :28:46.and Tonia Buxton, the delightful Liz Carr and the wonderful Susie
:28:47. > :28:50.All the recipes from the show are on the website,
:28:51. > :28:56.Next week Angela Hartnett's in charge and I'm back next month!
:28:57. > :28:59.But don't forget Best Bites tomorrow morning at 10am