:00:00. > :00:35.And today it's our turn to host Saturday Kitchen live!
:00:36. > :00:41.There's some fantastic recipes on the menu for you today.
:00:42. > :00:45.And we've got two great cooks in the studio to help us make them!
:00:46. > :00:46.The Queen of Middle Eastern cuisine, Sabrina Ghayour.
:00:47. > :00:51.And all the way from down under, Lyndey Milan.
:00:52. > :01:18.I'm going to cook pork steaks with nettle sauce. But there will not be
:01:19. > :01:23.a sting. Great stuff.
:01:24. > :01:37.Now, Sabrina, we know when you come on the show you never cook just one
:01:38. > :01:39.dish. What are you cooking today? I have a lovely lamb lettuce wraps,
:01:40. > :01:43.asparagus with preserved lemon and fried semolina crusted aubergine.
:01:44. > :01:46.Well, that is a mezze. That does it for me.
:01:47. > :01:49.It is the great thing about Saturday Kitchen. It is food you want to eat.
:01:50. > :01:55.And there's more tasty recipes to look forward to from Rick Stein,
:01:56. > :01:57.Ching-He Huang and James Martin, in our films from
:01:58. > :02:01.Now, our special guest today is known as the first lady
:02:02. > :02:03.of British Musical theatre thanks mainly to her unforgettable
:02:04. > :02:07.performances as Eva Peron in Evita and Grizabella in Cats!
:02:08. > :02:10.She's released 22 solo albums, 8 of which have gone gold!
:02:11. > :02:18.Please welcome to Saturday Kitchen, Elaine Paige.
:02:19. > :02:30.CHEERING AND APPLAUSE. So good to see you.
:02:31. > :02:35.What a privilege! Now, Elaine, everybody knows you love musicals,
:02:36. > :02:42.and the love of music you have but the food? Do you love eating? Of
:02:43. > :02:47.course. I love food. I do dabble a little bit in the kitchen but not up
:02:48. > :02:50.to your standard, clearly. Do you like the sound of what we
:02:51. > :02:55.have today? I do. Now, of course, at the end
:02:56. > :02:58.of today's programme we'll cook either food heaven or food
:02:59. > :03:09.hell for Elaine. My idea of food heaven is Thai food.
:03:10. > :03:15.Especially anything with prawns in it. So that is my heaven. My hell,
:03:16. > :03:22.though is duck. I don't like it. It is too strong. . It is a bit gamey.
:03:23. > :03:26.I don't like the dark coloured meat. Maybe we can turn you.
:03:27. > :03:28.For food heaven I've got a great recipe in mind,
:03:29. > :03:32.First I'll make a paste with cardamom, cumin,
:03:33. > :03:34.star anise and peanuts then add coconut milk, Jersey royal potatoes,
:03:35. > :03:36.lemongrass, galangal, tomatoes, chilli, lime juice and more peanuts.
:03:37. > :03:39.It's seasoned with palm sugar, soy and fish sauce.
:03:40. > :03:41.Finally I'll toss in the prawns and serve it with
:03:42. > :03:56.And if you get food hell, duck then we've got an equally great
:03:57. > :03:58.recipe for this and it involves spatchcocking the duck!
:03:59. > :04:00.Once prepared the duck is roasted, breast side up,
:04:01. > :04:02.in a glaze of orange juice, honey and treacle.
:04:03. > :04:04.It's served with crispy celeriac chips and a bowl
:04:05. > :04:07.of piping hot petis pois, or posh peas, on the side!
:04:08. > :04:10.You'll have to wait until the end of the show to find out
:04:11. > :04:29.If you'd like the chance to ask any of our chefs a question today then
:04:30. > :04:36.you can by calling: 033 0123 1410. And you also get to choose
:04:37. > :04:41.You can send us questions through social media
:04:42. > :04:47.But if you're watching us on catch-up then please don't call
:04:48. > :05:04.Right, let's get cooking and Lyndey is waiting for us!
:05:05. > :05:15.Lyndey, come on, Lyndey. What do you have? I certainly am here. What do
:05:16. > :05:22.you have? Well, I have some pans. What about that lot over there, do
:05:23. > :05:31.you think that they can pod my broad beans? Would you like them double
:05:32. > :05:35.podded? Yes, please. Now, I am going to make a pickle. If
:05:36. > :05:41.you could cut up the vegetables. Sure.
:05:42. > :05:47.Put a bit of shape and colour. In a pickle sort of style.
:05:48. > :05:55.I want to get the pork on so I'm going to salt and pepper it.
:05:56. > :05:58.Now, Lyndey, you are the doyenne of Australian TV cooking, aren't you?
:05:59. > :06:03.You have been doing it for such a long time. A massive amount of
:06:04. > :06:08.experience on the job. I have been doing it for 30 years.
:06:09. > :06:14.What is amazing, is I'm used to being the host. You will have to
:06:15. > :06:20.kick me if I am bad. No kicking here.
:06:21. > :06:25.For the pickle I have white balsamic vinegar and half a cup of sugar.
:06:26. > :06:31.That is going to being cook quickly to go with some of our other
:06:32. > :06:36.ingredients. Pickling is on trend at the moment.
:06:37. > :06:44.You don't need a pickling book, it is really easy. It is just sugar and
:06:45. > :06:49.vinegar. We have been foraging and this is
:06:50. > :06:50.where this recipe started. I was in the market filming in Western
:06:51. > :06:54.Australia. Beautiful.
:06:55. > :07:00.I was in a winery. They had a garden. So I foraged in the garden.
:07:01. > :07:05.That is where I found the nettles and all of the veg as well. I had
:07:06. > :07:12.been to an organic pork farm and made it up on the spot.
:07:13. > :07:16.That is the great thing about Australian cuisine, so many
:07:17. > :07:23.plethoras, great flavours, and foraging is what you do, isn't it?
:07:24. > :07:33.Yes, and can I just say, is Elaine Paige podding beans for me? She is!
:07:34. > :07:41.It takes forever... I was a trainee on your show from the BBC Bush
:07:42. > :07:47.Theatre with your crew. Who would have thought that one day I would be
:07:48. > :07:53.podding beans with you. You would not have put that together
:07:54. > :07:59.in a sentence, would you, Elaine Paige and podding beans?! You know
:08:00. > :08:06.what I love about cooking, is it is about the sound and about the smell.
:08:07. > :08:10.I can hear this pork saying to me "turn me over"! Look at that.
:08:11. > :08:14.Perfect. That is great produce, isn't it.
:08:15. > :08:19.I am going to put the dill font in here, is that OK? If you can chop
:08:20. > :08:24.them that would be great. Great colours this.
:08:25. > :08:29.Great colours, Lyndey. Lyndey, if you are not sure where to find
:08:30. > :08:33.nettles, what would you recommend? English spinach. But for a bite,
:08:34. > :08:38.what about rocket leaves. That would be lovely.
:08:39. > :08:43.Ladies, what happened, did you all call each other and decide to wear
:08:44. > :08:53.red today? Is it the theme? . It is a feeling. It is our red letter day!
:08:54. > :08:57.OK. That is beautiful. A little salt and pepper in there. A
:08:58. > :08:59.little oil. This is going well. It is going
:09:00. > :09:03.well. It is fantastic.
:09:04. > :09:09.That's what I want to do. Food that people at home can cook and will
:09:10. > :09:15.want to cook. The other thing too is, you know, we like to be
:09:16. > :09:19.colourful, obviously. Food that is colourful is good for you and also
:09:20. > :09:24.delicious. We do eat with our eyes. Now, I think that is ready. I think
:09:25. > :09:30.we can rest it. Now, stinging nettles sting, that is why they are
:09:31. > :09:36.called stinging nettles, obviously! However once they are cooked they
:09:37. > :09:41.lose the sting. Now, that is white wine. Half a cup,
:09:42. > :09:46.oh! That is typical of an Australian, I knew you would get the
:09:47. > :09:50.barbecue in somewhere! That is going to wilt beautifully. It would work
:09:51. > :09:55.the same with the rocket or the spinach. Do make sure it is cooked
:09:56. > :10:00.out, though. If you'd like to put a question
:10:01. > :10:04.to any of our us today then call us Calls are charged at your
:10:05. > :10:17.standard network rate. But that's not if you are out
:10:18. > :10:23.foraging for nets! And if you with walking in the park... Oh, what is
:10:24. > :10:26.it? We have a problem. Let me help you.
:10:27. > :10:31.I'm specialising in setting the studio alight. This is twisting
:10:32. > :10:37.around. That will do. We can start to plate up now.
:10:38. > :10:42.Absolutely. Fantastic. Let me put that there.
:10:43. > :10:47.I tell you what, would you like to carve the pork for me? Absolutely.
:10:48. > :10:54.Let's put that over there. OK. Now all that happens with this
:10:55. > :11:00.is as we said, throw it over the top. Give it a mix around. I don't
:11:01. > :11:05.mind the raw ones in here as well. That is here.
:11:06. > :11:09.I'm going to dress that in a bowl. Just throw it in there.
:11:10. > :11:17.That is going to give some really lovely texture.
:11:18. > :11:24.I just need to toss that with a little vinaigrette.
:11:25. > :11:29.I'm I'm just going to put that on there for a minute. I think it needs
:11:30. > :11:33.a little bit more, Lyndey. That is fine. Let's taste the
:11:34. > :11:39.dressing. You have to be careful you don't
:11:40. > :11:42.poison us! That is the key while you are cooking... Just a little more
:11:43. > :11:50.pepper. . OK. Let's taste the pickle. You
:11:51. > :11:55.must be careful while foraging for nettle, don't you, Kingy? You don't
:11:56. > :12:03.want to do it next to a path as the dogs cock their legs while walking,
:12:04. > :12:10.so go further back. Yes, unless the dog is a drunken Geordie! I don't
:12:11. > :12:14.like to worry too much about tweezeers and plating up food
:12:15. > :12:20.perfectly. At home when you are cooking you just want to get it out.
:12:21. > :12:24.And it looks delicious and you just want to eat it, don't we? It looks
:12:25. > :12:31.amazing. Now, a tiny bit of butter.
:12:32. > :12:37.Oh, this looks absolutely stunning. . If you would like to serve that on
:12:38. > :12:42.the side. And you know what I love about this, if we can cook this
:12:43. > :12:47.recipe this quickly, then everyone at home can do the same thing.
:12:48. > :12:51.Dave and I always say, there is no point cooking something on the telly
:12:52. > :12:57.that people can't cook at home. I don't get that. How fantastic is
:12:58. > :13:04.that? There we go. Oh, wow! Thanks for your help. You
:13:05. > :13:10.are fantastic. No, not a problem.
:13:11. > :13:17.And thank you, for your help, I have never had podded beans pod #ded like
:13:18. > :13:25.that in my life. OK, Lyndey, tell us what this is? It
:13:26. > :13:32.is pork steaks with nettle sauce. I hear you are having spring... Soon!
:13:33. > :13:37.We live in hope, we live in hope. It is England, after all.
:13:38. > :13:38.It looks fantastic. Great colours, great flavours. Wonderful.
:13:39. > :13:44.Wonderful. Well done.
:13:45. > :13:50.Well, look at this. Look at this. How fantastic.
:13:51. > :13:58.Oh, it looks amazing. What a wonderful dish. It really is.
:13:59. > :14:05.Somebody on Twitter suggested that old nettles are not as good as
:14:06. > :14:09.picking the young shoots with the flowers.
:14:10. > :14:17.As long as you have your gloves on. You played a part in the beans. Look
:14:18. > :14:21.at the colours of that. As it cooked freshly, the colours stay vibrant. I
:14:22. > :14:25.have not had breakfast, it is delicious.
:14:26. > :14:26.Great. Honestly, Lyndey, absolutely
:14:27. > :14:30.amazing. This great dish needs
:14:31. > :14:33.a great wine to go with it. So let's see what Jane Parkinson
:14:34. > :14:46.has picked to go with It asparagus season, so I can to
:14:47. > :14:50.this farm near Uckfield. Before I head into town to pick the winds, I
:14:51. > :14:54.will head into the fields to check out the local produce. -- to pick
:14:55. > :15:09.out the wine. There is lots going on here, isn't
:15:10. > :15:17.there? I think that is my last one. Do have done very well. Thank you,
:15:18. > :15:21.very much. Lyndey's recipe is quick, simple and
:15:22. > :15:26.packed with flavour. With all the bits and pieces happening on the
:15:27. > :15:31.plate, something like a dry and fruity French rose would pull things
:15:32. > :15:36.together. But with a fresh asparagus salad and the nettle source, I want
:15:37. > :15:42.something that is crisp and has a real generosity of flavour. So get
:15:43. > :15:52.ready for this, the Cederberg Chenin Blanc from fabulous South Africa.
:15:53. > :15:55.Chenin Blanc comes from the Law Valley in France, but South Africa
:15:56. > :16:01.has adopted it as its own. It works just as well by self or as a blend
:16:02. > :16:05.with different varieties. It is so alive and vibrant on the nose, it
:16:06. > :16:10.smells of roasted lemons and can shoot nuts. It's zingy freshness
:16:11. > :16:15.works really well with the lemon dressing of the salad, and the Apple
:16:16. > :16:19.sourness loves the tiny bite of the pickle. Finally, there is enough
:16:20. > :16:24.concentration and richness to match up to the pork. I know you like an
:16:25. > :16:29.Aussie Chardonnay with this recipe, Lyndey, but I hope you find this
:16:30. > :16:33.South African Chenin a delicious alternative.
:16:34. > :16:38.Cheers! The wine is beautiful, it has an acidity which just draws the
:16:39. > :16:42.palate slightly, it counters the sweetness of the pork and pickle.
:16:43. > :16:47.You had to be careful with the acid in the food and the acid in the
:16:48. > :16:53.wind, Jane has got it spot-on. Abbey asparagus has come from Jane as
:16:54. > :17:00.well! She hand-picked it. I have never had nettles before, it tastes
:17:01. > :17:08.amazing. Sabrina, you are cooking next? I have got a medley -- middle
:17:09. > :17:12.eastern men say happening, I am also using British asparagus. I have
:17:13. > :17:16.spice lettuce wraps with peanut sauce and crunchy fried aubergines
:17:17. > :17:21.with honey and turkeys chilli flakes -- I have a middle eastern mezze.
:17:22. > :17:24.Remember, you can ask any of us a question today just by calling
:17:25. > :17:34.Or you can tweet using the #saturdaykitchen.
:17:35. > :17:44.Right, let's get a sun-drenched food postcard from Rick Stein.
:17:45. > :17:47.He's stuffing tomatoes in a bit, but first he's getting
:17:48. > :18:14.stuck into the Ouzo - well, why wouldn't you?
:18:15. > :18:20.Now, I sort of dream of finding shops like this in Greece,
:18:21. > :18:21.but they're getting ever harder to find.
:18:22. > :18:26.Look at that lovely Greek writing, and again the colour,
:18:27. > :18:30.I could sort of imagine it becoming a National Trust paint
:18:31. > :18:37.Oh, I love the way it goes milky with, I think,
:18:38. > :18:55.She said that ouzo is the heart of Preveza
:18:56. > :18:56.and the traditional drink of Preveza.
:18:57. > :19:00.And I think that ouzo reminds a lot of the sea because of the taste,
:19:01. > :19:02.of the flavour of the smell, of the colour.
:19:03. > :19:04.And it's something that goes on for many
:19:05. > :19:07.I'll drink to that.
:19:08. > :19:10.I mean, it should be yeia mas.
:19:11. > :19:18.I'm travelling south, as always, and heading
:19:19. > :19:19.towards Messolonghi, famous for its fish,
:19:20. > :19:30.mosquitoes, its salt and the place where Byron died.
:19:31. > :19:31.When we travel, we're always thinking about where
:19:32. > :19:37.It's so important to time it right, and it's true to say there's only
:19:38. > :19:46.It's classic, it's understated, it's cheap, and when it's done right,
:19:47. > :19:56.People often ask me, "What was the best thing you had
:19:57. > :19:59.on your travels in Greece, and in Turkey and everywhere else?"
:20:00. > :20:02.and I sort of say, "Well, maybe not the best thing,
:20:03. > :20:04.but the thing that caused me the most excitement was stuffed
:20:05. > :20:10.Every lunchtime, we'd look for somewhere that did them,
:20:11. > :20:13.and the trick is arriving about 12.30 when they've just
:20:14. > :20:26.Stuffed tomatoes and stuffed peppers.
:20:27. > :20:31.This is just stuffed peppers and tomatoes.
:20:32. > :20:33.You can stuff other things if you like -
:20:34. > :20:37.In Turkey I've seen them stuff plums, all with the same mixture,
:20:38. > :20:40.which is essentially garlic, shallots, rice and the pulp
:20:41. > :20:47.In this case I'm using mint, parsley and oregano.
:20:48. > :20:57.But it always seems to have so much flavour and it's a dish I always
:20:58. > :20:59.My memory of stuffed vegetables in 1970s Greece is that they
:21:00. > :21:02.They were always served cold, at best lukewarm...
:21:03. > :21:04.But having freshly cooked, piping hot, stuffed tomato
:21:05. > :21:13.Basically, I'm frying off some chopped onions and garlic and adding
:21:14. > :21:23.I'm still trying to work out exactly what makes the perfect
:21:24. > :21:28.So in addition from what came out of scooping the tomatoes out,
:21:29. > :21:32.I'm just going to add some tomato puree, quite a lot, I think a couple
:21:33. > :21:37.Because that's what I recall about the best ones -
:21:38. > :21:44.Leave that to fry so the sweet flavours of the red onions
:21:45. > :21:49.and garlic begin to infuse with those lovely fresh tomatoes.
:21:50. > :21:56.I'm just using long-grain rice here, and it's good to get those
:21:57. > :21:59.individual grains covered with the oil and the tomatoes.
:22:00. > :22:08.Now, for me, a hint of chilli really complements and lifts the dish.
:22:09. > :22:11.Next, a good pinch of salt, some pepper, and finally vegetable
:22:12. > :22:28.stock to allow the rice to soften, cook and swell.
:22:29. > :22:31.First of all, a very big pinch of fresh mint.
:22:32. > :22:33.And next, lots of parsley, like a big handful
:22:34. > :22:47.I'm just very, very nervous at the moment because it's
:22:48. > :22:51.I think a lot depends on the time you bake it,
:22:52. > :22:55.so I think it needs to be about an hour to an hour and a half
:22:56. > :22:57.at a low temperature so that everything amalgamates
:22:58. > :23:08.I wanted to get the ones that you could stand up,
:23:09. > :23:11.but I've noticed around here a lot of them are longer peppers,
:23:12. > :23:15.so I'll have to put those laying down like that.
:23:16. > :23:18.Now, some more of my vegetable stock, just to keep them
:23:19. > :23:20.moist while I cook them, and some olive oil over the top.
:23:21. > :23:23.Just a bit more salt, just to season the actual
:23:24. > :23:35.and now a foil, again to keep them nice and moist as I cook them.
:23:36. > :23:38.So, these will now go into a medium oven for about an hour,
:23:39. > :23:45.an hour and a quarter, but I'll test them after an hour.
:23:46. > :23:48.This is a rare snap of us tucking into lunch and stuffed tomatoes
:23:49. > :23:55.Two each, no more, one glass of wine, and that's it.
:23:56. > :24:16.In Greece, it's stuffed tomatoes and peppers.
:24:17. > :24:23.In Italy, spaghetti vongole, that's clams, and in
:24:24. > :24:38.Rick and his crew eat a lot better than we do on location!
:24:39. > :24:41.Rick's film is the perfect excuse to cook a dish that's
:24:42. > :24:45.inspired by our journeys around the Mediterranean.
:24:46. > :24:55.It's chicken balls with mozzarella and basil, and it's cracking!
:24:56. > :25:10.Honestly, it is better than it sounds. The Hairy Bikers with the
:25:11. > :25:20.chicken balls! I'll do balls, you do sauce. I have an onion that has been
:25:21. > :25:27.sweating down. It is sweating down like your understudy that thinks you
:25:28. > :25:35.might get a flu! Is that olive oil? No, it is not. Olive oil has quite a
:25:36. > :25:42.low heat temperature, it will burn. What was that? Sunflower oil. I am
:25:43. > :25:50.doing a really, really simple tomato sauce. It is only in, garlic and a
:25:51. > :25:59.little bit of white wine. -- macro it is only in. Dave's balls are a
:26:00. > :26:05.lot more interesting! The garlic is sweating, I don't want to earn it.
:26:06. > :26:11.You lain, you are busy? Have you got much white stuff happening? I am not
:26:12. > :26:17.performing live at the moment but I am preparing concerts, we concerts
:26:18. > :26:21.starting from October. I will go all over the country, I have decided I
:26:22. > :26:27.will sing songs that I grew up listening to, all the contemporary
:26:28. > :26:34.songwriters like Nielsen, Newman and web. James Taylor, Carol Kane,
:26:35. > :26:38.people like that. There is food that you like to eat and music you like
:26:39. > :26:45.to listen to. Do you still get a buzz from it? Absolutely, it will be
:26:46. > :26:48.interesting for me to do something different to singing musical theatre
:26:49. > :26:52.songs, but obviously I will pepper the concerts with songs I am known
:26:53. > :26:55.for as well, but I thought it would be a different track, to go down a
:26:56. > :27:01.different route with these contemporary songwriters.
:27:02. > :27:06.I have chicken breast and chicken thighs in the bowl, to give texture
:27:07. > :27:11.and flavour, breadcrumbs, oregano, out, I will add cream, Parmesan,
:27:12. > :27:14.nutmeg and seasoning. That is the casing. At the core of this is a
:27:15. > :27:21.little ball of mozzarella, wrapped in basil. Does that cheer it up a
:27:22. > :27:29.bit, I think mozzarella is a bit bland. What you mean?! It is a great
:27:30. > :27:34.dish! Mozzarella on its own is a big goal. There is mozzarella and
:27:35. > :27:39.mozzarella. You should eat it the next day after it has been made. It
:27:40. > :27:45.is a young cheese. I think it is a texture thing. It is a bit of a
:27:46. > :27:55.sensation, it loses. The Italians do that, they put the serpent -- a bit
:27:56. > :28:02.of cheese in the centre. Your chicken Kiev moment, but with
:28:03. > :28:09.Cheers! I say! # You know so well!
:28:10. > :28:16.I have sauteed that, soft and, garlic and onion. We will put in
:28:17. > :28:21.some oregano. Dry herbs, you put them into a dish, fresh herbs you
:28:22. > :28:26.finish off. We will finish this with fresh basil. I know this is raw
:28:27. > :28:30.chicken, I will wash my hands before I do anything to contaminate the
:28:31. > :28:36.planet and cause a national disgrace. It would be worse than
:28:37. > :28:43.double dipping! I came on here once and, good grief, there were lettuce!
:28:44. > :28:48.It would not be the first time. Red wine, into the pan. We will turn the
:28:49. > :28:57.temperature up, to burn off the alcohol. I need five basil leaves.
:28:58. > :29:07.Specifically five? Yes. Six is overkill, four is boring! It is
:29:08. > :29:15.always odd numbers. Even numbers are vulgar! I have got many mozzarella
:29:16. > :29:19.balls. They are tiny! Keep your comments to yourself, madam! You pop
:29:20. > :29:24.it in the basil, which might give its flavour. I take a little pile of
:29:25. > :29:29.the mixture, put that in the middle and hide it. You are going to sleep
:29:30. > :29:33.in your little chicken bed. I think five is a decent portion, that is
:29:34. > :29:44.what I will do. We will Fridays off. Beautiful. -- we will fried these
:29:45. > :29:52.of. I don't think I have ever seen mozzarella balls so small! They are
:29:53. > :29:54.not easy to find! I am in France quite often, the mozzarella is
:29:55. > :30:11.always a good, healthy size. Look at that, perfect.
:30:12. > :30:16.I do like organisation! Yes. So, Elaine, as well as the concerts,
:30:17. > :30:22.you are doing something for the BBC? Tell us about it? Yes it is a first
:30:23. > :30:27.for me, Shakespeare. It is a Midsumumer Night's Dream. It is on
:30:28. > :30:34.BBC One it goes out on bank holiday Monday. Russell T Davis. It is his
:30:35. > :30:39.adaptation. It is a modern free-form style. It has a fantastic cast. He
:30:40. > :30:44.has brought together lots of different people from different
:30:45. > :30:52.walks of the business, if you like. Maxine Peake is playing Titania. And
:30:53. > :31:01.Matt Lukus is playing Bottom. He is wonderful. A complete natural.
:31:02. > :31:12.He is wonderful. I am playing Mistress Quince. What a fantastic
:31:13. > :31:18.cast! John Hannah is in it. A mix of a cast as people have come from come
:31:19. > :31:21.Eddy, straight drama. It is very exciting.
:31:22. > :31:32.I could be Puck. Pork? Oh, Puck! Sorry! I'm just
:31:33. > :31:37.going to wash me hands before I contaminate the world! While he is
:31:38. > :31:42.washing his hands. This is what is special about the tomato sauce. I
:31:43. > :31:51.have halved the tomatoes, roasted them in olive oil and balsamic
:31:52. > :31:57.vinegar and purpose. How long for? 120 degrees. Then I will sieve them.
:31:58. > :32:02.Put them through the sieve. Once you have done that process put it back
:32:03. > :32:12.into the pan and cook the sauce for another 20 minutes so it gets thick,
:32:13. > :32:17.dark, deep red, crimson. Look at that, sun-kissed.
:32:18. > :32:23.Shakespeare is great, it is his anniversary this year? It is, this
:32:24. > :32:28.season. There have been many different productions going on in
:32:29. > :32:36.both the theatre and TV. This production has been cut down from 90
:32:37. > :32:41.minutes, to 70 minutes. It rolls along. I think that the kids will
:32:42. > :32:46.get it. It has the Doctor Who team behind it. With all of the wonderful
:32:47. > :32:51.CGI, the wonderful effects that they use on Doctor Who. I have seen it.
:32:52. > :32:55.There was a screening a couple of weeks ago that they invited me to. I
:32:56. > :32:59.was nervous about seeing it, I suppose. But I went along and I
:33:00. > :33:02.thought it really was a fantastic production.
:33:03. > :33:09.I think that Shakespeare is great. Sometimes you are put off at school.
:33:10. > :33:14.But really, a Midsumumer Night's Dream is a wonderful fantasy. It has
:33:15. > :33:17.the three wonderful stories for it. Especially for the children, the
:33:18. > :33:25.fairies, all of the stuff that happens in the forest is appealing.
:33:26. > :33:32.Now, we are adding the beautifully thick, reduced tomato sauce over
:33:33. > :33:38.Dave's chicken balls. . It is very dark. Dark and meaningful! Oh, say
:33:39. > :33:43.that again. Now, I have mozzarella. And really,
:33:44. > :33:57.there is something magical happens when balls meets sauce! More
:33:58. > :34:00.flavour. Pop it into an oven for about 180 degrees, and then the
:34:01. > :34:06.cheese melts. And guess what... Here is one
:34:07. > :34:15.already made! I am going to see something magical! I only cooked
:34:16. > :34:26.five earlier, now there are eight! It is a marvel, telly! It looks
:34:27. > :34:32.pretty good. Now, we are going to serve this...
:34:33. > :34:37.With a little bit of olive oil. Oh, that was slippy. Well, a lot of
:34:38. > :34:42.olive oil, to be fair. Will this do, Mr King.
:34:43. > :34:49.Marvellous. Elaine. Let us serve you! Oh, it
:34:50. > :34:56.looks yummy, boys. Excuse my fingers.
:34:57. > :34:59.Oh, do you! Oh, yeah, we are in the cast singing along. It is going
:35:00. > :35:05.well. Oliver Long. And he sings along
:35:06. > :35:11.apparently. I hear lots of people listening in the car or the bath
:35:12. > :35:17.while making Sunday lunch. It is funny, Si, when he is tired he
:35:18. > :35:22.starts to sing show tunes. The one that pops out is Oklahoma. Then I
:35:23. > :35:27.know he is ready to go home. That is a good classic. This looks classic
:35:28. > :35:36.too. I think that was a BBC link, don't you?! Indeed.
:35:37. > :35:41.Watch out it is going to be hot. That heat is going to be like lava.
:35:42. > :35:48.I just need to add a little drizzle of olive oil. A drizzle? It looks
:35:49. > :35:53.yummy. Let me see how to negotiate this.
:35:54. > :36:01.It is not kind on telly. Here we go... It is like waiting for the
:36:02. > :36:04.word of God isn't it? Is it good? Can't speak... Can't speak.
:36:05. > :36:05.So So what will we be cooking
:36:06. > :36:14.for Elaine at the end of the show? Will she get her food heaven,
:36:15. > :36:17.prawns in a Thai First I'll make a paste
:36:18. > :36:20.with cardamom, cumin, star anise and peanuts
:36:21. > :36:21.then add coconut milk, Jersey royal potatoes, lemongrass,
:36:22. > :36:23.galangal, tomatoes, chilli, It's seasoned with palm sugar,
:36:24. > :36:27.soy and fish sauce. Finally I'll toss in
:36:28. > :36:29.the prawns and serve it with The duck is spatchcocked
:36:30. > :36:38.and roasted breast side up in a glaze of orange juice,
:36:39. > :36:40.honey and treacle. It's served with crispy celeriac
:36:41. > :36:43.chips and a bowl of piping hot As usual, it's down to our chefs
:36:44. > :36:52.and a few of our viewers to decide, and you can see the result
:36:53. > :36:56.at the end of the show. Now, what Elaine doesn't know
:36:57. > :36:59.is that a few years back Si and I made our own little
:37:00. > :37:02.tribute to her whilst Yes, we did and we cooked
:37:03. > :37:11.a rather nice bit of fish You might want to cover
:37:12. > :37:18.your ears for this We're in the South Atlantic,
:37:19. > :37:36.in a thunderstorm. THUNDER RUMBLES That's the thunder,
:37:37. > :37:39.and this is the storm. It's the shark fishing
:37:40. > :37:44.capital of the world, and we're hoping to do
:37:45. > :37:47.a shark encrusted in Slightly bigger fish than
:37:48. > :37:50.I anticipated. We've caught smaller,
:37:51. > :38:06.and been very happy. If we catch nowt else,
:38:07. > :38:35.we've got dinner, at least. That would be about 15 quid
:38:36. > :38:38.down Borough Market. That's not a bad seafood platter -
:38:39. > :38:40.shark and seabass. We had fish, we were happy
:38:41. > :38:42.and we were soaked. And then, as if we weren't wet
:38:43. > :38:45.enough already, the skipper insisted we sat in the stern,
:38:46. > :38:48.to, as he put it, These are those beautiful seabass
:38:49. > :38:52.that we caught today, on the boat, I love doing this,
:38:53. > :38:58.because it's messy, look. We're going to do a nice chorizo
:38:59. > :39:02.crust to put on the fillets of bass, and the shark
:39:03. > :39:04.fillets, and it's brill. If we can do it on a campfire,
:39:05. > :39:08.you can do it in a kitchen at home. Look at him, in't
:39:09. > :39:14.he fantastic? He will
:39:15. > :39:20.Now, in a practical way, you can use any firm white fish
:39:21. > :39:23.This is filleting beautiful, Kingy.
:39:24. > :39:24.Is it good?
:39:25. > :39:29.Bass, I leave the skin on, because the flesh is soft,
:39:30. > :39:33.The shark, however, if we were to cook this,
:39:34. > :39:37.It's a shame we're not doing fish stock, because there are some
:39:38. > :39:41.Seabass, shark, bit of lime juice over them, and leave it for half
:39:42. > :39:46.You'll notice I've put the chorizo on top of the bread.
:39:47. > :39:48.There's a reason for that, it's so all of the fat
:39:49. > :39:51.from the chorizo sausage goes into the bread, and colours it.
:39:52. > :39:54.And also, what we're trying to do is dry the bread out,
:39:55. > :39:57.but we want it to absorb all of that fat and lovely flavour,
:39:58. > :40:04.In my bowl, I've got some finely chopped flat leaf parsley,
:40:05. > :40:06.and the zest of a lime, some parmesan cheese,
:40:07. > :40:08.some crushed garlic, the juice of a lime
:40:09. > :40:19.Now, what we'd normally do is, we'd put this with the sausage
:40:20. > :40:22.and the bread in a food processor, and whip it to crumbs.
:40:23. > :40:24.We haven't got that facility, but we're hard, we're
:40:25. > :40:30.So, I'll do crumbs, you chop your sausage.
:40:31. > :40:37.It's nice and crumbly, and it's taken on all the fat
:40:38. > :40:45.Well, with much grating and chopping, we have
:40:46. > :40:51.You see the fish have taken on a little bit of colour,
:40:52. > :40:55.the lime juice starts to cook the fish.
:40:56. > :40:58.These fish are so fresh, you could eat them raw.
:40:59. > :41:00.Now, with incredibly clean hands, just press that coating
:41:01. > :41:02.onto your fish, and place it into a roasting tin,
:41:03. > :41:05.dot with butter, and stick it in the oven, or on the campfire
:41:06. > :41:22.Now, traditionally, in Argentina, this would be cooked
:41:23. > :41:51.on a plank of hard wood, that's been soaked in water.
:41:52. > :41:56.If you want an oven kind of cooking process, and you happen to have just
:41:57. > :41:59.a roasting tin, cover the top of it with tin foil, but maybe three
:42:00. > :42:04.With a shovel, get the hot embers, put it across the top of your tin
:42:05. > :42:06.foil, and that will produce a similar cooking method
:42:07. > :42:12.Give it five on the fire and then put...
:42:13. > :42:15.I would put those on the top for five.
:42:16. > :42:20.So, just put them in a bit of foil, dot with butter,
:42:21. > :42:22.Here you are, Kingy, the best bonus.
:42:23. > :42:25.Look at this, man That's going to be beautiful.
:42:26. > :42:31.The chorizo is incredible with the fish.
:42:32. > :42:34.I reckon this is one of my favourites, this.
:42:35. > :42:37.It's really simple, it tastes fantastic,
:42:38. > :42:41.There is quite a lot of flavour in the chorizo and the parmesan.
:42:42. > :42:43.Cooks up a treat, because it comes underneath the flavour
:42:44. > :42:54.The end of a fantastic day, only one thing left to do to make it perfect.
:42:55. > :42:58.# I had to let it happen, I had to change.
:42:59. > :43:02.# Couldn't spend all of my life doubting.
:43:03. > :43:09.# Keeping out of the window, staying out of the sun.
:43:10. > :43:14.# So I chose freedom # Running around trying everything new.
:43:15. > :43:28.# Because the truth is that I never left you.
:43:29. > :43:32.# All through my wild days, my mad existence.
:43:33. > :43:39.# I kept my promise, don't keep your distance.
:43:40. > :43:45.# Because the truth is that I never left you.
:43:46. > :43:47.# All through my wild days, my mad existence.
:43:48. > :43:55.# I kept my promise, don't keep your distance.
:43:56. > :44:03.Oh, no, I didn't mean to do that(!) That'll be the one
:44:04. > :44:22.Absolutely brilliant. I didn't feel sorry for the dog.
:44:23. > :44:27.We shot it in 2006. We are still waiting for the call. I think you
:44:28. > :44:29.should stick to cooking. I'll do the singing. Definitely.
:44:30. > :44:34.James Martin is home alone with just his recipe book for company!
:44:35. > :44:36.He's making a very untraditional risotto today
:44:37. > :44:41.Lyndey and Sabrina will both get to have a CRACK at Theo Randall's
:44:42. > :44:44.EGGs-isting world record of 14.76 seconds when they take their turn
:44:45. > :44:45.at the Saturday Kitchen omelette challenge.
:44:46. > :44:48.It's a test of skill, nerve and judgement but sometimes it
:44:49. > :44:50.just BOILS down to a little bit of good CLUCK!
:44:51. > :44:52.And will Elaine be facing food heaven, prawn Massaman
:44:53. > :45:06.Or will it be food hell, a whole roasted spatchcocked duck
:45:07. > :45:21.You can see what she ends up with at the end of the show.
:45:22. > :45:41.am going to do three dishes, which I would love your help with. Crunchy
:45:42. > :45:45.fried aubergines, I will need you to please Peel the aubergine, splitted
:45:46. > :45:51.lengthways and cut it into chunks, dip it in milk and semolina and get
:45:52. > :45:55.it crying. I have to admit, I have bought a copy of your book. I looked
:45:56. > :46:00.last night so I know exactly the size to do the chunks. It is a
:46:01. > :46:05.wonderful book. I am so grateful. I am glad you liked it. I was a little
:46:06. > :46:10.bit nervous of what people would think, I will not lie. I am just
:46:11. > :46:15.putting the asparagus in boiling water for five minutes. That is a
:46:16. > :46:25.good tip. Sometimes you don't want to boil it in a pan. It is an
:46:26. > :46:32.asparagus tip! Boom boom! I was the only one that got that. Do you have
:46:33. > :46:35.to scrape or peel the asparagus? If you snap it delicately at the end it
:46:36. > :46:39.will snap in the right place and discard the more fibrous, slightly
:46:40. > :46:47.mortuary end. Though Gelber white asparagus is around at the moment,
:46:48. > :46:53.you had to peel that. And it is grown in the dark. It is like the
:46:54. > :46:59.forced rhubarb. I have cumin, cinnamon, soy sauce. This will make
:47:00. > :47:04.the marinade. I have got honey, just to sweeten it. I am using lamb like,
:47:05. > :47:12.you can use lamb leg steaks, beef, pork, pity flexible. I will just
:47:13. > :47:20.make a source for it here. -- a sauce void. Not milk, that would be
:47:21. > :47:25.funny, completely the wrong sauce! The cuisine is just brilliant, and
:47:26. > :47:32.the food photography in your book. It is great. Thank you so much. It
:47:33. > :47:36.is everyday cooking, that book is Halai dad home and most of those
:47:37. > :47:41.recipes were genuinely things I cooked at home and thought, oh, that
:47:42. > :47:47.is nice, I can do that for a client, a supper club or what not. I
:47:48. > :47:51.genuinely eat a lot of that food. People will know from my social
:47:52. > :47:58.media, those recipes are well versed to me. I find it really simple to
:47:59. > :48:05.eat well without having to do too much. Exactly that, you let the
:48:06. > :48:09.ingredients speak for themselves, as Lyndey does. It is great cuisine.
:48:10. > :48:14.And it is great to have little bits of different things to keep the
:48:15. > :48:18.palate interested. I have the marinade, I have already marinated
:48:19. > :48:25.some offer from earlier, I have the little pieces of lie like, the best
:48:26. > :48:32.way to tenderise them is to give it a smack. -- the little pieces of
:48:33. > :48:36.lamb leg. Related for a couple of hours or overnight, but in a pinch,
:48:37. > :48:41.do it quickly and get them in the pound. I have skinned the aubergine,
:48:42. > :48:45.I am dipping the chunks in milk and semolina. It took me awhile to twig
:48:46. > :48:50.that if I put the milk in a big bowl it would be quicker. We Fridays for
:48:51. > :48:57.about five minutes. Why do you Peel the eggplant? Can you leave the skin
:48:58. > :49:05.on? You can, but in Iran, we do not like skins. Even though they won't
:49:06. > :49:10.harm you, they are indigestible, I think that is why we do not do it. I
:49:11. > :49:16.tend to peel it. Especially if you are frying, the skin is not truly
:49:17. > :49:21.pleasant when you deep fry it. I have my marinade, nice and simple. I
:49:22. > :49:26.have a nice, hot pan. I will put the pieces on that but I want to shake
:49:27. > :49:30.off any excess marinade, I do not want it to Stuart Ambien much, I
:49:31. > :49:39.wanted to take on some colour and caramelised. -- I don't wanted to
:49:40. > :49:43.stew too much. People get nervous about what extent to take them to
:49:44. > :49:51.because they get dark, but think about lack and check in, Cajun
:49:52. > :49:58.style. We used to say, if we burn anything, we call it Cajun! I'm
:49:59. > :50:02.getting mint, pickled chilies and preserved lemons for your salad. Is
:50:03. > :50:06.that all right? Sabrina, were you cooking this sort of thing as a
:50:07. > :50:11.child? Not exactly this kind of thing, for sure, but I felt no
:50:12. > :50:17.restrictions in the kitchen, because my mum didn't spend time in the
:50:18. > :50:22.kitchen. She was like, have a play. She was not great at cooking and, I
:50:23. > :50:26.love you, ma'am, but she is still not great. She is a wonderful woman,
:50:27. > :50:31.thankfully, and there was no child neglect involved in my earning. Now
:50:32. > :50:37.she clicks her fingers and tells me what she wants to eat. That is
:50:38. > :50:43.brilliant. Your cooking style is very creative and intuitive. It is
:50:44. > :50:48.maybe unafraid, I never had anyone standing over me saying, don't do
:50:49. > :50:52.this, that is not how we do that. If I had had somebody teaching the
:50:53. > :50:56.exact methods, I would probably be a very different group. But I think
:50:57. > :51:03.nothing of throwing in an Asian ingredient like soy sauce. Peanuts
:51:04. > :51:10.in this. We don't really have peanuts. That is I cooked for about
:51:11. > :51:17.ten Italians on an occasion and I was terrified. I would not let them
:51:18. > :51:20.in the kitchen. My ex is Italian and I managed to convert the family of
:51:21. > :51:27.southern Italians, they are quite similar. Plunge that straight into
:51:28. > :51:32.the eyes water to stop it from cooking, then it is the perfect
:51:33. > :51:42.combination of crunchy and cooked. And the colour as well. Is it better
:51:43. > :51:47.to blanch asparagus rather than who cater. Mine gets also be and
:51:48. > :51:53.discoloured. In that case, yes. Five minutes on a kettle, nice and easy,
:51:54. > :51:58.then you are not washing a pan. It is a little bit easier. It is not
:51:59. > :52:04.better, I found a cheetah's way and it works for me. I am quite happy
:52:05. > :52:10.with cooking it like that. I would encourage it. You can even shave raw
:52:11. > :52:14.asparagus, it is wonderful. This is beautiful. When you talk about
:52:15. > :52:18.breaking the rules, we do that in Australia, we have so many cultures,
:52:19. > :52:23.there is nobody there to tell is that it is wrong, you are breaking
:52:24. > :52:28.the rules, it is great. It is like a fusion. It is the most creative
:52:29. > :52:33.cuisine, it is incredibly eclectic. Without doubt, some of the best food
:52:34. > :52:38.I have always cooked has that Matt Frei have ever eaten has come from
:52:39. > :52:46.Australia. And it is home cooking, more importantly. Do I mix all this
:52:47. > :52:51.together? Yes, so you penetrated through the first Layard asparagus
:52:52. > :52:58.and get the flavours into it. And if you wanted to do them overnight,
:52:59. > :53:03.keep the chopped pickle, the pickled lemons and chilies separate, then
:53:04. > :53:07.you are absolutely fine. It is the colours and textures in your food
:53:08. > :53:13.that I find fabulous. A bit longer or are you happy? A little bit
:53:14. > :53:18.longer, that would be great. I love serving things in lettuce wraps, I
:53:19. > :53:22.am a big carnivore and it means I can eat loads and loads and loads of
:53:23. > :53:27.the filling. When you need like a burger or rape, one, maybe two
:53:28. > :53:32.little ones. But with lettuce wraps you can keep going and it feels so
:53:33. > :53:37.much more virtuous. So many countries and cultures have a
:53:38. > :53:41.lettuce wrap. We don't have them in a wrong, we did lettuce cups in
:53:42. > :53:47.things like syrups, I know it sounds not is, we have a vinegar syrup and
:53:48. > :53:51.it is used when it is hot, it is like a cordial, but vinegar -based
:53:52. > :53:55.with mint, you can dip lettuce in that, it is rather lovely. I had a
:53:56. > :54:02.rhubarb vinegar soft drink the other day. It was very lovely. It is
:54:03. > :54:05.funny, the things we would not necessarily think about doing but
:54:06. > :54:13.they work very well. There are the cups. My sauce is done, take the
:54:14. > :54:18.aubergine Zoet when they are ready. We will train them onto a bit of
:54:19. > :54:24.kitchen roll, always saves the day. The temperature was right, so these
:54:25. > :54:28.are not greasy at all. No. People panic when frying, but, hands down,
:54:29. > :54:34.every time you fry something, if you are deep frying it, you will absorb
:54:35. > :54:37.much less oil and it is much better. If you get the temperature right, it
:54:38. > :54:43.forces the oil out of the object and you end up with Crispin is. If you
:54:44. > :54:51.fry it for too long, the oil goes back in and you will end of... Like
:54:52. > :54:55.we were in the Argentina video! So we garnish this with honey, and what
:54:56. > :55:03.was the chilli called? It is a Turkish chilli flakes called Pul
:55:04. > :55:14.biber. Say that again, Sabrina! Pul biber. Means pepper. It is also
:55:15. > :55:20.known as Aleppo pepper. It does not have seeds. It is quite delicious.
:55:21. > :55:26.Look at the Lamb, it is blackened, but that is fine, it is the marinade
:55:27. > :55:36.and not the lamb burning, it is lovely. Even from here, the colours
:55:37. > :55:43.are just amazing. Thank you. I don't first too much over the appearance
:55:44. > :55:47.of things, but by default Middle Eastern food uses a lot of fresh
:55:48. > :55:52.produce, you would only use what you had around you. It is a simple
:55:53. > :55:57.culture, not too expensive, based on local produce. Very much based on
:55:58. > :56:02.what you would have around you. I will bring this over here. Bless
:56:03. > :56:12.him, he is trying to tidy and I am making a cracking mess. And the
:56:13. > :56:17.salad? Grab a plate. I will just drizzle with this peanut sauce.
:56:18. > :56:24.Somebody has just sent us a tweet, cabbage leaves are crunchy as well,
:56:25. > :56:28.you could use you... Those. Brilliant tip, they are gorgeous,
:56:29. > :56:32.yes. I never feel restricted by having to stick to one ingredient. I
:56:33. > :56:37.wholeheartedly encourage people to use what they have. That is exactly
:56:38. > :56:44.what we do in the Middle East, go for it. There we go. I can't wait
:56:45. > :56:54.for this! Low blow a nice crunch of peanuts on this. We are all starving
:56:55. > :57:00.over here. Let's have a look at this first! I am getting carried away. So
:57:01. > :57:04.we have got spies lamb lettuce wraps with peanut sauce, deep fried
:57:05. > :57:08.aubergines in semolina with a drizzle of honey and Turkish chilli
:57:09. > :57:11.flakes, blanch asparagus salad with pickled chilies and preserved lemon.
:57:12. > :57:36.I can't wait to tuck in. Brilliant. Oh, man. That is so Middle Eastern,
:57:37. > :57:37.you would never get one dish. Midrib -- moderate portions, but a few
:57:38. > :57:39.things to taste. Right, let's head back to Uckfield
:57:40. > :57:42.to see what Jane Parkinson has chosen to go with
:57:43. > :58:01.Sabrina's fantastic feast. Sabrina's dishes are so gorgeous,
:58:02. > :58:07.they make the perfect weekend treat. One good value and fruity option is
:58:08. > :58:11.this wine from France with its cheeky head of Apple 's weakness.
:58:12. > :58:18.That these recipes are too light on their feet to match a red wine, but
:58:19. > :58:23.the lamb and the marinade makes them a tricky match with a white wine.
:58:24. > :58:27.Pink is the perfect answer. This one from Villa Maria in New Zealand
:58:28. > :58:31.really hits the spot. This is a unique on the nation of two grapes,
:58:32. > :58:35.the red grape Mall Beck, which gives it a great colour, and the white
:58:36. > :58:42.grape Pinot Grigio, which gives the glassy texture in the mouth. I love
:58:43. > :58:54.the aroma of oranges and raspberries. It smells really
:58:55. > :58:58.summary. -- really summery. It juicy taste is great for matching up with
:58:59. > :59:03.the second, the chilli sauce and the peanut, but the crisp freshness is
:59:04. > :59:06.great for cutting through the aubergine and matching up to the
:59:07. > :59:11.tiny preserved lemon. Sabrina, I hope you like rose, because just
:59:12. > :59:20.like your recipes, this is a stunner for summer. Cheers! Absolutely. I
:59:21. > :59:24.love rose with food. It is fantastic, and it matches the
:59:25. > :59:27.ladies' outfits. We have had a lot of Twitter action about that.
:59:28. > :59:30.Right, let's take a trip to the other side of the world now
:59:31. > :59:34.They're travelling around China looking at the way the country's
:59:35. > :59:37.food has changed and they're kicking things off in the Imperial
:59:38. > :00:01.China is a country of contradictions Tradition and innovation
:00:02. > :00:03.And it's most evident here in Beijing.
:00:04. > :00:06.In the northeast corner of the country, it has been
:00:07. > :00:11.It remains deeply proud of its traditional culture and cuisine.
:00:12. > :00:15.As it opens up to the world, it's revealing those secrets
:00:16. > :00:21.We're beginning with the quintessential
:00:22. > :00:26.They're a humble everyday dish, eaten in all regions.
:00:27. > :00:31.But they have a 4,000-year-old history and today in Beijing,
:00:32. > :00:33.this ancient craft is being celebrated centre stage.
:00:34. > :00:43.I think they got this concept from the West,
:00:44. > :00:47.And it's pretty spectacular.
:00:48. > :00:51.Watching them work, it is like an orchestra.
:00:52. > :00:54.Like the guy with the big block that's just shaving
:00:55. > :00:56.noodles, he looks like he's playing the violin.
:00:57. > :01:00.'The capital is pulling in the country's best cooking talents.
:01:01. > :01:04.'These noodle masters are from Shanxi Province,
:01:05. > :01:06.West of Beijing, 'where the art of noodle making 'has been passed
:01:07. > :01:12.'They are most famous for their hand-pulled
:01:13. > :01:17.'Made from just wheat flour and water, 'the skill
:01:18. > :01:26.is in manipulating the dough.' You double it up and double again.
:01:27. > :01:44.CHING APPLAUDS 'They serve 20 different types of noodles here,
:01:45. > :01:47.'and these guys are masters of them all.' To perfect the technique,
:01:48. > :01:50.every year he would do this for at least two hours a day,
:01:51. > :01:57.Also the excitement, as you approach a wok like this,
:01:58. > :01:58.because you never know what's going to happen.
:01:59. > :02:00.This is a very intensive heat source here.
:02:01. > :02:03.It heats up the wok to over 350 degrees.
:02:04. > :02:07.It really keeps you on your toes cos one second off, you could burn
:02:08. > :02:12.'Throughout our trip, we'll be cooking dishes 'simple
:02:13. > :02:15.'First is my take on a classic northern noodle recipe,
:02:16. > :02:22.'It the Chinese version of spaghetti Bolognese.' It's
:02:23. > :02:24.basically a meat topping, a delicious savoury meat topping,
:02:25. > :02:27.on top of delicious noodles, and sometimes you have some
:02:28. > :02:35.'Every region has its own variation of the sauce, 'but the essentials
:02:36. > :02:41.are minced pork and bean paste.' This is belly pork.
:02:42. > :02:45.The Chinese call it "hua rou" - "five layers of heaven".
:02:46. > :02:47.You've got skin, you've got fat, you've got meat, you've
:02:48. > :02:59.My uncle used to tell me, "No fat, no flavour!"
:03:00. > :03:01.My dish is a classic stir-fry of aubergines
:03:02. > :03:19.I started in my uncle's restaurant when I was 11.
:03:20. > :03:22.'Unlike the range of knives we have in the West,
:03:23. > :03:24.'the cleaver blade does it all - 'from chopping and shredding
:03:25. > :03:27.to slicing and dicing.' Usually what people do with aubergine
:03:28. > :03:29.is they fry it, which I don't really like.
:03:30. > :03:36.And I know, Ching, you don't like it greasy and oily either.
:03:37. > :03:38.'I've got my wok smoking hot, ready to stir-fry my ingredients.'
:03:39. > :03:40.I'm putting in some ginger and garlic.
:03:41. > :03:42.Lots of garlic, because I love garlic.
:03:43. > :03:48.'The key to wok cooking is controlling the heat.
:03:49. > :03:51.'It's a delicate dance between the flame and the wok
:03:52. > :03:56.'to control the temperature of the oil.
:03:57. > :04:00.'This skill is called wok hei, meaning "breath of the wok".
:04:01. > :04:04.'Next, in go the blanched, knife-cut noodles.' Some
:04:05. > :04:13.And a little drizzle of their fragrant chilli oil.
:04:14. > :04:18.'It cooks for another minute, and it's ready to serve.'
:04:19. > :04:25.You can tell it has wok hei, the breath of the wok, all
:04:26. > :04:38.'Now it's my turn at the wok, 'making my
:04:39. > :04:40.Zha Jiang Mein Sauce.' In with the garlic, ginger, leeks,
:04:41. > :04:43.Sichuan pepper in the hot oil, together with the belly pork.
:04:44. > :04:53.Little bit of this tian mian jiang, sweet bean paste.
:04:54. > :04:57.'Tian Mian Jiang is a key ingredient in Beijing cooking.
:04:58. > :04:58.'It's a wheat-flour fermented soybean paste, 'with sugar
:04:59. > :05:02.and spices.' And a little bit of good stock.
:05:03. > :05:08.'Keep stirring the ingredients so they don't burn.
:05:09. > :05:10.'The sugars in the sauces will caramelize, 'giving the pork
:05:11. > :05:19.'This wok burner is so intense, 'it only takes a couple of minutes
:05:20. > :05:26.'I'm serving it with hand-pulled noodles.' Wow!
:05:27. > :05:32.Noodles, once they're cooked, you need to loosen them up a little
:05:33. > :05:35.bit, so I'm going to toss them in this sesame oil and chilli oil.
:05:36. > :05:38.This is not traditional zha jiang mein style, but this my twist on it.
:05:39. > :05:45.Just on the top, I'm putting cucumber, radish.
:05:46. > :05:48.And then with that delicious meat sauce on top, which has
:05:49. > :05:59.And then some of this sort of savoury oil on top.
:06:00. > :06:05.And then just some flowers, for beauty.
:06:06. > :06:12.It gives a nice contrast to the richness of the sauce
:06:13. > :06:18.THEY LAUGH Mmm, the aubergine is delicious!
:06:19. > :06:22.It's got that kind of barbeque-y flavour.
:06:23. > :06:52.Right, it's time to answer a few of your foodie questions.
:06:53. > :07:03.Hello. I have fresh garlic. A lot of it in
:07:04. > :07:09.the garden. It is great, Brenda.
:07:10. > :07:15.Pickling? You could do that with the wild garlic. Peel it but put it in a
:07:16. > :07:19.sterilised jar and put it in the fridge or keep it, chop it and put
:07:20. > :07:27.it under olive oil. And it would be great to do our
:07:28. > :07:31.chicken balls. Yes, wrapped in the wild garlic
:07:32. > :07:39.Lees. Brenda, which dish would you like to
:07:40. > :07:47.see, heaven or hell? I'm sorry but it is hell! The next caller is Helen
:07:48. > :07:52.from South Wales. I have a 10-year-old, trying to
:07:53. > :07:58.introduce them to a curry dish. Does not like coconut. Nothing too spicy
:07:59. > :08:03.and looking for ideas. I started my kids off eating curry
:08:04. > :08:13.as soon as they were out of nappies. Put them back, quick! Just don't use
:08:14. > :08:16.chilli. Lots of soft spices. Tinned tomatoes counteract the spiceness
:08:17. > :08:23.with sweetness. Especially with lamb.
:08:24. > :08:31.Sabrina? Persian St Andrews, we use lots of chopped herbs like parsley
:08:32. > :08:36.and coriander. If you can frightened dried fenugreek leaves, that is
:08:37. > :08:42.wonderful. Or make a tagine that has cumin, cinnamon, turmeric and with
:08:43. > :08:48.apricot to sweeten it instead. So a little more child-friendly.
:08:49. > :08:52.If you feel they can't deal with anything too spicy.
:08:53. > :08:57.Great. Are you happy with that? Yes, thank you.
:08:58. > :09:04.Which dish, would you like to see? Heaven or hell? ? Like the first
:09:05. > :09:09.caller, it has to be hell! Oh, it is not looking good! Over to Katherine
:09:10. > :09:17.from Rotherham. What would you like to ask? Something to go with salmon?
:09:18. > :09:22.Like a preparation to make salmon? Something like salmon as the main
:09:23. > :09:28.course. Oh, that salmon in your new book!
:09:29. > :09:36.With a cider salmon or fillet pieces it is easy. Turmeric and black
:09:37. > :09:41.pepper. Grate lemon zest or any citrus fruit. Garlic or plain oil.
:09:42. > :09:47.Make it a piece and smear it over the salmon fillet. 220 in the oven.
:09:48. > :09:53.For a whole salmon fillet, 25 minutes. Perfect on the outside.
:09:54. > :09:58.Lovely and soft on the inside. Katherine, which dish would you like
:09:59. > :10:07.to see, heaven or hell? Oh, heaven please! It is all for the grabbing!
:10:08. > :10:16.Right it is time for the Omelette Challenge. I am hoping you are not
:10:17. > :10:25.up for any Sian an begins today! No, not today. Lyndey, what are your
:10:26. > :10:30.omelette skills like? Rubbish. Sabrina, how about you, are you
:10:31. > :10:31.ready? I am ready to do a consistently poor job as I have in
:10:32. > :10:36.consistently poor job as I have in the past on this programme!
:10:37. > :10:41.The chefs must use 3 eggs and they can also use anything else
:10:42. > :10:44.form the ingredients in front of them just to make them
:10:45. > :10:48.We'll try them to make sure they're omelettes and not scrambled eggs.
:10:49. > :10:50.The clocks will stop when your omelette hits the plate.
:10:51. > :10:52.Let's put the clocks on the screen please.
:10:53. > :11:41.I think Lyndey has managed to get some in the pan. That's a start! My
:11:42. > :11:45.fire is going out! It's an omelette! You've been watching Antonio!
:11:46. > :11:54.Palestine is rubbish! Rubbish! Right. Oh, great! I don't think you
:11:55. > :12:02.can save that one, Sabrina. No, to be fair! I will make it more
:12:03. > :12:07.appetising for you! Well, there is no... It is cooked. That is a first,
:12:08. > :12:15.trust me. You got the light shift. Sabrina, it
:12:16. > :12:20.is delicious but... It is not really an omelette, is it? No, that is not
:12:21. > :12:24.an omelette. Lyndey, come on.
:12:25. > :12:30.Mine is not great either. No. No.
:12:31. > :12:36.You were both good the last time. What is that about? It's an
:12:37. > :12:40.Australian omelette?! I tried that with middle eastern the last time,
:12:41. > :12:43.they were not having any of it. It looks like they are both heading
:12:44. > :12:48.to the bin to be fair. Sorry.
:12:49. > :12:55.. I always wanted to have a go with James' bin. The Saturday Kitchen
:12:56. > :13:04.bin! Right... Ready? # Don't cry for me Argentina...
:13:05. > :13:11.# The truth is I never left you # All through my wild days
:13:12. > :13:19.# My mad existence # I kept my promise
:13:20. > :13:22.# Don't keep your distance. CHEERING AND APPLAUSE.
:13:23. > :13:26.Once you had it you never lose it! So will Elaine get her food heaven,
:13:27. > :13:29.prawn Massaman curry with sticky rice Or food hell,
:13:30. > :13:31.and spatchcocked and roasted duck We'll find out after we drop
:13:32. > :13:37.in on James Martin. He's all alone in his kitchen today
:13:38. > :13:40.with only a Thai style crab 'My super-tasty Thai-style crab
:13:41. > :14:12.risotto is an extravagant dish 'you'll want to keep
:14:13. > :14:13.all to yourself. 'And it's one I've made for years.'
:14:14. > :14:16.Well, Keith, have a seat. When you've got crab this good,
:14:17. > :14:19.caught by this gentleman here, Well, particularly for this,
:14:20. > :14:23.I'm going to use everything, really. So not only do we have
:14:24. > :14:25.white and dark meat, I'm going to make
:14:26. > :14:28.the stock with this. I'm taking the inside of
:14:29. > :14:30.the crab there... and I'm going to put
:14:31. > :14:32.this with chicken stock. Otherwise this dish
:14:33. > :14:36.becomes too fishy. Then, to our stock, we can add
:14:37. > :14:39.things like some lemon grass. The thing is with lemon grass
:14:40. > :14:42.you have got to cut it quite small, or you have got to bash it
:14:43. > :14:45.because it's quite fragrant. You can buy these fresh
:14:46. > :14:49.or frozen, but... Got a really unusual
:14:50. > :14:52.flavour with this. They're the two main ingredients
:14:53. > :14:57.that go into our stock. The stock is an important
:14:58. > :15:04.part of the risotto. After crushing the shells,
:15:05. > :15:10.add a roughly chopped shallot, a whole bulb of garlic, a chopped
:15:11. > :15:13.chilli and some tomato puree. if you're cooking this for yourself
:15:14. > :15:16.you don't have to buy a whole crab like this -
:15:17. > :15:19.a dressed one will do. The secret of it is,
:15:20. > :15:22.you need a bit of shell Bring the whole thing together
:15:23. > :15:26.with some vegetable oil. Once the crab oil is done,
:15:27. > :15:29.you can keep it in the fridge and use it again and again -
:15:30. > :15:32.making your risotto for one simpler about 200 degrees centigrade -
:15:33. > :15:37.and forget about it. Forget about it for
:15:38. > :15:39.a good 20, 30 minutes. Meanwhile we are going
:15:40. > :15:45.to set up our risotto. Throw a diced shallot
:15:46. > :15:49.into a pan to sweat down. Add some chopped kaffir lime leaf
:15:50. > :15:52.to give it that Thai edge. I'm going to use about 25g
:15:53. > :15:57.of rice per portion. Now, this is the trick
:15:58. > :16:09.to this stuff. You've got to use this
:16:10. > :16:22.sort of stuff sparingly, so, no more than a teaspoon,
:16:23. > :16:27.if that, really, in here. Then we'll add a little
:16:28. > :16:31.bit of white wine. And then start to bring
:16:32. > :16:40.all this lot together. After about five minutes the stock
:16:41. > :16:43.should have taken all those Start adding it to the rice
:16:44. > :16:50.a ladle at a time. This'll take about 10
:16:51. > :16:53.to 12 minutes to cook. 'You know when to start finishing
:16:54. > :17:12.the dish, 'when the rice 'A great test for this
:17:13. > :17:17.is to take a grain of rice 'If it breaks all the way
:17:18. > :17:21.down, you are ready. 'Add in some chopped coriander
:17:22. > :17:23.and sliced green chilli.' Depends how spicy you
:17:24. > :17:25.want your food, really. A little bit more
:17:26. > :17:30.chilli than we need. Next is the real star of this dish -
:17:31. > :17:33.Keith's amazing crab meat. I'm using both the dark meat
:17:34. > :17:38.for an intense crab flavour Parmesan is added for that classic
:17:39. > :17:41.flavour, but to stop it over-thickening the rice I'm
:17:42. > :17:43.going to add some mascarpone And then, finally,
:17:44. > :17:52.just a squeeze of lime. Cos although you've got the chilli
:17:53. > :17:56.in there, you just need to offset, We've got some of this amazing oil
:17:57. > :18:08.that comes with it. Ideally you want to allow this to go
:18:09. > :18:11.cold and just pop it But there's so much
:18:12. > :18:23.great flavour, as well. You've probably never had
:18:24. > :18:28.anything like this... And now you know
:18:29. > :18:49.where to get it from. Right, it's time to find out
:18:50. > :19:05.whether Elaine is facing food What Steve reckon? I've got a funny
:19:06. > :19:13.feeling it will go the wrong way. -- what do you reckon? Apply and I got
:19:14. > :19:18.up early for this! You dress the same, do you like the same food,
:19:19. > :19:27.Ayew sisters together under the skin? It was 2-1 to hell after the
:19:28. > :19:32.phone in. How will the chefs boat? You saw my omelette milkshake, I am
:19:33. > :19:35.going seven. You know I like Thai food, it has to be the prawns for
:19:36. > :19:50.me. Clear the deck! We're doing a time Massaman curry,
:19:51. > :19:56.it is an archaic term for Muslim. We can make a wonderful paste fresh,
:19:57. > :20:01.which I had better start, we can job your Bulova Jersey Royal potatoes in
:20:02. > :20:07.it. Lyndey, could you rose to the dried spices? Get rid of the husks.
:20:08. > :20:17.Clothes, star anise, Keane seeds and white peppercorns. Si sweaty onions.
:20:18. > :20:20.When you have roasted bees off, back in the blender.
:20:21. > :20:26.Home-made pastes always tastes better. Five cloves of garlic, this
:20:27. > :20:30.could be the biggest chaos we have ever seen on national television.
:20:31. > :20:38.Peanuts. If you are allergic to peanuts, leave them out. To know
:20:39. > :20:46.what I mean?! Lime leaves. I have the shrimp paste. It smells like a
:20:47. > :20:54.cat's backside! It is the most vile smelling stuff. But it works.
:20:55. > :21:03.Ammonia, it smells of. Is so worth it. Could you slice the tomatoes,
:21:04. > :21:09.please? Some fish sauce. Some galangal, fresh. It is kind of like
:21:10. > :21:16.a cross between ginger and lemon grass. It is lovely. It is a busy
:21:17. > :21:25.little dish, this! I don't do simple. Making us work. This paste
:21:26. > :21:28.will make double the quantity you need for the dish, so if you would
:21:29. > :21:32.like to take some homecoming Elaine, you can make this for yourself
:21:33. > :21:38.tomorrow night. I will never remember these different
:21:39. > :21:50.ingredients. No, we will give you the paste! Perfect, thank you. Oh,
:21:51. > :22:11.heaven! Star anise... ALL THE LB RATTLE. -- PANS RATTLE.
:22:12. > :22:22.Lyndey, my onions are in! Hello, chef?! This is the paste. As soon as
:22:23. > :22:29.it is here, we put half fit into the pan with the onions. -- half of it.
:22:30. > :22:43.Make sure they get around all the hotbed. -- hot bits. Let's start to
:22:44. > :22:50.create a flavour sensation. Could you do a chilli at a jaunty angle,
:22:51. > :22:53.Kingy? Put the tomatoes and when they are done. The Jersey Royals,
:22:54. > :22:58.normally we cook them from raw, but if you're cooking chicken, we have
:22:59. > :23:04.blanch them first. Jersey Royals are great. There are 8000 acres of
:23:05. > :23:13.Jersey potatoes on Jersey. Cinnamon... Tomatoes have gone in.
:23:14. > :23:18.Fish sauce, soy sauce... Why didn't we just do a flaming stir-fry? We
:23:19. > :23:27.did a flaming duck, but she did not want it! Coconut milk. Mork Ophir
:23:28. > :23:34.lime leaves. And chilli, we want the flavour, but not necessarily the
:23:35. > :23:40.heater. Take the seeds out or leave them in? Week put them in whole,
:23:41. > :23:46.then we take them out at the end. -- we put them in. We will sweeten this
:23:47. > :23:52.was a bit more palm sugar. I don't know about that, either. You can use
:23:53. > :23:56.brown sugar? Palm sugar is nice, though, it is a subtle sweetness
:23:57. > :24:05.which I assume comes from the palm. It has a caramel tinge. I have got
:24:06. > :24:10.the chicken stock. I love that you use chicken stock, not a fish stock.
:24:11. > :24:20.It gives it a broader flavour. We will put the prawns in. A couple of
:24:21. > :24:25.minutes for this to cook through. Here are the chilies, we forgot them
:24:26. > :24:32.in the paste. They can all go in later. It all goes down the same
:24:33. > :24:40.hole! This is chaos! It is, it is great. Do you come here, often? We
:24:41. > :24:41.will put the nuts in. Is that peanuts?
:24:42. > :24:56.ALL TALK AT ONCE I am flipping exhausted! It is a
:24:57. > :25:06.waiting game. Should we play a crossword? Toil and trouble!
:25:07. > :25:14.Shakespeare. Now is the winter of our discontent. We need some spoons
:25:15. > :25:18.to taste it. You are performing soon, a stripped back show, doesn't
:25:19. > :25:25.mean you have hardly any clothing on? I have done that already in Had,
:25:26. > :25:29.many years ago. I don't think I would inflict that on the public
:25:30. > :25:34.again. The tour starts in October, it is not to, it is a CB is of
:25:35. > :25:42.concepts. In the meantime, on Monday, a Midsummer nights dream is
:25:43. > :25:49.on BBC One. It is a fantastic. The cast is unbelievable. Russell T
:25:50. > :25:56.Davies at his best. Is it ready? It had better be. Where is this
:25:57. > :26:02.happening that it is all going perfectly? It was all going
:26:03. > :26:10.perfectly until it did not. Wearer is the line? We do not have one! We
:26:11. > :26:15.have some glutinous rice, wash two or three times until the water
:26:16. > :26:20.becomes clear. You can steam or cook it. Yes, I am filling time. We
:26:21. > :26:25.rushed, because when we did before, it took forever. Here is a top tips
:26:26. > :26:32.for dealing with sticky rice, oil your spoon. It has never worked for
:26:33. > :26:38.me yet, but that is what they say. Oil your spoon, I will remember
:26:39. > :26:45.that! I have never had it with Jersey potatoes before. No, but the
:26:46. > :26:47.Massaman careers traditionally have potatoes, new potatoes are good, so
:26:48. > :26:55.we thought that Jersey potatoes would have to be fabulous, and we
:26:56. > :26:59.knew that you like them. How sweet! Sweet potato is lovely with these
:27:00. > :27:12.flavours as well. Hot coming through. Excuse me. And oil spoon.
:27:13. > :27:18.You nearly took Elaine's eyes out. We always put the lime juice in at
:27:19. > :27:29.the end, we do not want it to burn. That is how Jamie does it live,
:27:30. > :27:39.isn't it?! Beautiful. Perfect. There you go, sure. Yummy, yummy. This is
:27:40. > :27:47.your heaven, you lay. I think it certainly is. I will need a doggy
:27:48. > :27:59.bag! You have a curry paste. It is April and sensation! -- a prawn
:28:00. > :28:07.sensation. Looks amazing. To go with this, Jane has chosen and signature
:28:08. > :28:17.Pinot Grigio, ?8.25 a bottle from Morrisons.
:28:18. > :28:31.Dig in, ladies. Yummy, thank you. That Pinot Grigio should be
:28:32. > :28:36.beautiful with that. Oh, marvellous! # I'm in heaven...
:28:37. > :28:38.Well that's all from us today on Saturday Kitchen Live.
:28:39. > :28:40.Thanks to Sabrina Ghayour, Lyndey Milan and Elaine Paige,
:28:41. > :28:44.as well as the wonderful Jane Parkinson for her wine choices!
:28:45. > :28:46.All the recipes from the show are on the website,
:28:47. > :28:53.Next week John Torode is in control of the Saturday Kitchen hobs.
:28:54. > :29:01.We've had a great time today and we hope you've enjoyed the show.