Host Matt Tebbutt is joined by chefs Paul Foster and Freddy Bird and guest Judy Murray. There are great moments from the archive, and Peter Richards picks the wines.
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Great ready for 90 minutes of first class cooking!
I'm Matt Tebbutt, and this is Saturday Kitchen Live.
There's a stellar line up in the studio with me today -
Freddy Bird and Paul Foster and wine expert Peter Richards!
A very good morning to you all, Freddy it's your first time
Looking forward to drawer first time on Saturday Kitchen? Looking forward
to it. What are you making? I'm making
squid and carabinero prawns with bomba rice and alioli. A sharing
dish? I will do it as a portion but this is a sharing dish today.
And the rice? A lovely creamy short-grain rice.
Nice. Paul, what are you making it Pickled
line caught mackerel with English tomatoes and crispy sourdough.
Very, very simple and straightforward but delicious
ingredients. Yes, beautiful ingredients is what it is all about.
Peter, you have lots of wine for us? It's holiday time. So sunshine in a
glass is the theme. That's what we are aiming for.
That's the memo! Looking forward to it.
And we've got some fantastic films from some of the BBC's biggest
food stars: Rick Stein, Mary Berry, The Hairy Bikers
Our special guest today is an extremely successful
tennis player and coach, she also happens to be
the mum of not one but two Wimbledon champions,
APPLAUSE Very exciting! Lovely to have you
here, Judy. Straight out of Wimbledon. Was it hectic for you?
Thank you. It is always hectic. The busiest time of the year, if you are
a British player or attached to a British player. But it ended on a
high note. Yes, congratulations to Jamie. A
hell of an achievement? Yes, it was ten years since he last won. This
time he was the top seed so kind of expected. But the last match on
Centre Court, a huge crowd, a great buzz and a perfect way to end the
championships. Are you more relaxed now? Imagine it
must be stressful watching? It is hugely stressful. As they were
younger, you were caught up in the excitement but as they have got to
the top, you are protecting something, defending something.
There is a different feeling. There is a huge expectation around both of
them. So I feel that as well, unfortunately! So, relax now, have a
chat and eat food with part of this mob! So you are here to face food
heaven and hell. What is your idea of heaven? I like anything with
prawns and chicken and an interesting combination with fruits
and nuts. Those are the main things.
Fine. What about the hell? Quell, squid, I hate! Unlucky! It's OK, she
likes the prawns. Hates the squid! Take it off.
Not a fan of smoked fish, either, sorry, Paul. And lamb. I don't like
the idea of eating lamb. Why is that? I just don't. We have a
hotel outside of Dunblane. The fields are full of lambs. Ever since
we got that, I can't go near a lamb! And apricots. You have a fear of
apricots? Yes, apricots and prunes. I don't like that either.
OK, good! Yes, so couscous. We took that on board!
For your food heaven I am going to make you chicken and prawn
I'll make the croquettes with fresh prawns and chicken,
mixed with chilli, lime and I'll make an Asian-style salad
with gem lettuce, mangetout and baby gem lettuce,
coriander, mint and dill and serve with a pineapple
Enough of the herself heavens in there? That looks amazing.
I'm going to make a lamb and apricot Cape Malay curry with couscous!
Somebody told me it was delightly untradition!
I'll marinate lamb with coriander, cumin and masala and cook
in a curry of apricot, coconut and tomatoes
and serve with a pomegranate and cucumber couscous and grate
But you'll have to wait until the end of the show to find
And don't forget you at home will decide Judy's fate!
The vote is open right now for you to choose today's heaven
or hell dish that we'll cook for Judy at the end of the show.
Just head to the Saturday Kitchen website before 11am this morning!
But we still want you to call us if you have a food or drink question
You can also get in touch through social media
O you relax, throw in any questions you like and we're doing a bit of
cooking with Freddy Bird. Good to have you here, man.
Good to be here. So, what can I do? I need an alioli.
So start making that and I'm making a rich stock to add to the prawns
and the rice. So this is from your restaurant,
Lido in Bristol. Going since when? 2000... Oh, gosh... 2008! . You know
better than I do. What is the style of cooking? We are
Spanish, eastern, Lebanese but cooking over fire, charcoal is the
name of the game. When I was there it is quite a
unique proposition. It is a working Lido and you have this lovely catchy
downstairs and a coal restaurant upstairs, so you can sit there and
watch people swimming and getting changed! It is! That's what happens,
frankly! Sometimes I watch them swim but... I will leave that to you,
Matt. Everyone's got a hobby! You and the
company you work with are renovating these forgotten gems, aren't you?
Yes, there is another lido in Reading opening in October. We have
been renovating it for four years. Four years?! Yes, we were meant to
open last May but we are a little behind.
Such is restaurants! . It's good fun.
So I'm scoring the squid. I have fennel, garlic and onion and I want
to caramelise it down to get a lovely richness into the dish.
Tell us about the bom, ba rice. It is a short grain, creamy rice.
I have just butchered that squid! The rehearsal was a lot better! So
it is a short grain rice, which is lovely and creamy.
It is easy to get hold of? It is quite easy to get in Waitrose... All
of them! Yes, all of the supermarkets. It is a little like
paella? Yes, a little. But you are not adding parmesan as it is even
more creamy. It has more starch. The shorter the grain, the Creamer the
result. So I will crush the prawns. It is
about getting the flavour out of the ingredients as much as you can.
Those are pricey the prawn but you get the most out of them by using
the stock. One or two are enough. They are ?5
or ?6 each. Not the cheapest in the world.
If you could use something that was a bit cheaper? Lobster?! Yes, cheap
lobsters! You can use langoustines. Is there a cheaper prawn?! But the
farmed once don't have the sweet depth of flavour. If you are doing
it, spend the money but don't do it so often.
The point of the dish is you get a bit of prawn and rice, and you are
stretching it out. Yes, lay one of those out, it is
almost the length of your forearm! I like that analogy! You are born and
bred Bristol, you trained at The Square? Yes.
So you took influences from all over? Yes, I really love cooking
over the fire that really drew me in. That is where I have stayed. It
is more relaxed, pretension free and the Lido is like a spa but not, it
is head mistic. It is not healthy, as you will discover in a minute! So
I have the rice. That is cooked down with a little Ouzo. .
Now I will move that across and after adding the rice and the stock,
I will crush the prawn heads, that is where the flavour is.
You have a crab stock as well? That is over the prawns. So a little
double whammy with a little tomato in there to give it richness and
acidity. Where is the alioli ending up? That
is instead of using the butter but it has the extra garlic punch as I
like garlic. OK. That is good.
So I have a potato ricer, and this is mashed through. This is what
makes the dish. Have you eaten them raw? The little red prones prawns,
they are delicious. But interesting, you are allergic to
prawn, Freddy? So, I have just discovered! After eating one it
looked like I was stung like a bee, eyes like letter boxes! So with
these prawns, I am going to put them on the grill.
Four minutes, is that long enough? Why.
Keeping them pink in the middle. Yes, you want the pop when you bite
into it. Otherwise it is mush. There is no interest in them.
So this is treated the same way as risotto? Pretty much.
It will take 10 to 20 minutes to cook it out.
If you'd like to ask any of us a question then give us a ring
Calls are charged at your standard network rate.
Freddy, we will have to imagine ourselves, overlooking the Lido.
Absolutely, or if you don't want to imagine, you can come and visit! I'm
working with the Saturday Kitchen confines! Freddy, you have worked
with our Saturday Kitchen host, Michel Roux on the Channel 4 show? I
have. On a show called Hidden Restaurants. It was great fun
travelling around the country, checking out other people's
restaurants. Always nice to be cooked for instead of cooking.
Nice. Are you ready? Almost done.
Not far. So this is going to take no time.
The squid and the prawns take a couple of minutes.
Almost there. A little plate. Thank you. We are
going to finish this. So take this down a little more. Look at the
colour. It is so rich and the small is so sweet.
And by the time you have ladled it with the mayonnaise,
sorry, the aoili, or Hellman's, or any other brands! No but really, you
are eating two things here, the rice and the prawns. And they are the
best. I always say that I do as little to the food as possible. If
you choose something delicious, you don't have to muck about with it. So
keep it simple, cook it correctly. Like a little more colour on that
would be an example! We get it! You keep it simple and build from the
base up. You make a good stock and then focus on the ingredients.
A lot like your dish? Yes, great ingredients. If you have to add
loads, you have a bad product. I do find that with young chefs,
that want to keep throwing things in? Yes, that is a little naivety
but you have to restrict yourself. Do you find that with the young
chefs in the kitchen, they are like, is that it, that is all you have to
do? Yes, to start with. From my experience, you didn't eat the food.
You were just there. So, that is a learning experience.
Now, a bit of parsley. That is enough.
Definitely! Decent! I like a lot of parsley. Look, a parsley sauce to go
with the prawns. Let's get that in.
Keep it on the side as Judy doesn't like squid! You will love my squid,
Judy! I will try. There is a prawn that I left the
head on for you, to get stuck in and suck out the juice.
On with that. You make it sound so attractive.
I get excited about it. There we go. Is this a plate but to put down as a
starter? Yes, as tapas or for a sharing menu. This would be one of
the many dishes that comes up to the table. Or put it down as a tapas
dish. Bristol has really changed in the last ten years. Is to be a
culinary backwater. Now it's such an exciting place be. There are chefs
out there doing really great things. It's as simple as that. Remind us
what it is. It is a cavolo nero pron with aioli. -- it is carbon
what is it about squid you don't like? It's just the texture. Dive
in, Paul. Will do. Do you have an open kitchen in your restaurant?
Yes, so you can hear what is going on. Is that wise? Probably not! It's
delicious. Deep flavours in that rice.
Peter, what have you chosen to go with Freddy's feast?
Freddie is a fan of all things Spanish. You are also partial to a
drop of Albarino. I've taken that theme and run with it in a left-wing
way. This is the Colinas de Uruguay Albarino, ?8 at Sainsbury's. It is
the Albarino grape variety that we know and love from Spain. It goes so
well with seafood. It's actually grown in Uruguay which might seem
odd until you think that Uruguay is very coastal. It's another Atlantic
area, lovely freshness to it. What you get from your required is an
extra bit of richness which you need for the aioli. Are you happy with
that? That's amazing. With that it's more peachy and less minerals.
You've got more sunshine so it's more juicy. It holds the powerful
garlic. I think it's a nice antidote to the garlic. It has a lovely
refreshing quality. Do you like it, Judy? Have you got a favourite wine?
Yes, I'm very partial to a New Zealand Sauvignon. We haven't got
any of those on the show today! LAUGHTER Paul, what are you going to
be making? A pickled mackerel dish with crispy sourdough.
And don't forget if you want to ask us a question this morning,
Or you can tweet us a question using the #SaturdayKitchen.
And you can also visit our website to vote for Heaven or Hell!
Time now to join Rick Stein in Corsica!
He's trying all the local produce at the market!
Napoleon Bonaparte might very well be Corsica's favourite son. Not
everyone would agree with that. Judging by the freshness of the
flowers onto his statue, I suspect the local council like him very much
indeed. I don't think a great deal has changed since he popped his
clogs. He'd still be able to find his way around. They say the
Corsicans tend to be a little stern and suspicious. They think very much
of themselves as Corsicans first, and French firmly second. This is
the sort of touchstones in a market I'm always looking for. The special
products from the area. I suspect that's...
Caviar. That is grey mullet roe that is salted, it's a real speciality.
That's interesting. These are anchovies.
She says these are anchovies, I love anchovies but they are done to her
mother's recipe with oil, garlic and parsley. Anchovies, bread, some
tomatoes, a glass of wine, perfection. I'd like to try some
hand, could I taste some? -- ham. How come you speak English so well?
I was living in London when I was a student. I was working in a Greek
restaurant. A French girl in England, working in a Greek
restaurant. Interesting! Then I came back here and started working here.
Its exquisite, could I buy a couple of slices? What would you recommend
in Corsica and food to somebody who doesn't know Corsican food? You find
the best in the charcuterie. Goats cheese, sheep 's cheese. It's
typical to Corsica. That's perfect, merci. Sorry, we don't make bread!
Having the Land Rover is really helpful, because Corsica is the most
mountainous, rugged and wooded island in the whole of the
Mediterranean! Anyway, I'm meeting Vincent Tabarani. He's the Delia
Smith of Corsica and he runs a school which the local TV televised
Saturday mornings. Because the population are so proud of Corsica,
it's very popular. He's cooking lunch made of raised kid, lamb, figs
and roasted tomatoes. I hate to say this but no substitute for the real
thing. In other words, being here. Just to see this dish being
prepared. If I was going through a recipe book a confit of milk fed
lamb I might have flicked past it because it would have been boring.
Just to see Vincent's evident enthusiasm for the materials and to
be in this cookery school, it's a great advertisement for cookery
schools because they are really getting stuck in. It's very clear
what is going on. Just watch the way he's cooking these little pieces of
kid and the way he wrapped them in caul fat to keep them nice and
moist. Roasted delicately, taken out and then a nice gravy made with all
the bones and bits and bobs, lots of wine. It's really good fun being
with him and picking up on what he's saying. Also, how interested they
are as well. I love these... Yes. Cooked with a bit of onion, perfect.
All the ingredients go together so well.
What Vincent said is that it's extremely pastoral, the cooking of
Corsica and is based on what shepherds would have cooked. Legs of
kid or milk fed lamb. These simple beans are a very obvious edition. He
also said they came from Africa, the pulses, years and years ago. They've
been brought into the local cuisine. He said its pastoral cooking. That's
what I find really exciting. I just really like very simple, basic food
like this which really relies on the specific taste of local ingredients.
That's what it's all about. The concept of roasted kid and knuckles
of lamb with wine cooked with wild herbs is a really good idea for
lunch. The meat doesn't need anything added because so full of
flavour from what the animals eat on a mountainside. Then the roasted
tomatoes and figs. I've never had them cooked like this before.
Vincent wanted me to taste a little bit of the Isle of Corsica. Et
voila! When I came to Corsica first aid years ago I was looking to
seafood and I was a bit disappointed. I've learned today
that Corsica are really involved in food from the land on the mountains.
I have to say, this is perfect, I like simple cooking and I like food
which reflects the region which it comes from. There's as much subtlety
in this sort of food, in fact more, than any of your Michelin starred
restaurants. This food really speaks of the country. It's fantastic.
Merci. Thanks Rick, and there's more
of his foodie adventures next week. We saw Rick sampling
the lamb dish using local, seasonal ingredients that naturally
go together including figs, and I'm going to show
you another way to use figs. I'm going to caramelised them in
what is called a Dutch baby. It's becoming quite popular, it's
essentially a sweet Yorkshire pudding batter. Sometimes you see it
with jam and ice cream. It's delicious. Caramelised fruit and
I'll take you through it in a bit. What I need to do first of all is
make the batter. A bit of flour, a pinch of cinnamon, three eggs and
sugar. Congratulations, you're having quite a year! You've got your
new book out, champion at Wimbledon this year, and an OBE. Have you had
worse years?! LAUGHTER It's been a good year. Quite amazing. My book
came out about a month ago, that was really an opportunity for me to tell
the back story of everything that had gone into helping the boys to
get up to the top of the world rankings. I think that it was a
chance for me to share everything I had learned and experienced on the
way, from when they first picked up a racket to where they've currently
ended up. We would never have had any inkling of where it was all
going to go to! Was that always the focus from when you started coaching
them? Absolutely never. Was it let's make them the best in Dunblane? For
me, I love sport. My parents loved sport. I wanted my kids to enjoy
sport. When they were little they did every sport under the sun,
except skiing. We lived very close to the tennis club and when they
were in nappies, I went round to the tennis clubs to give me something to
do, to give me a bit of exercise and realised there was no coaching
programme, nothing really going on for the older kids. I started to
volunteer to do some coaching because I'd been a decent tennis
player. You were offered a scholarship to the states which you
turned down and then went to focus on the coaching. But was 40 years
ago. It is now, everybody does it now if you're a pretty decent tennis
player. Back then it wasn't. Nobody was doing that and I was too afraid
to try it at the end of the day. It's one of my regrets that I didn't
do that. Then presumably you channelled back into the boys. Yeah,
and many other kids. For me it was never just about my kids, it was
about creating opportunities for Scottish kids. In our club initially
to get them playing and competing more. Several years later when I
became the Scottish National coach it was about giving Scottish kids
the opportunity to play overseas and to try to become as good as they
could become. There was nobody to learn from. We didn't have an
infrastructure in Scotland. We had terrible weather and hardly any
indoor facilities. There is no book that tells you what to do. I was
having to learn everything as I went along. That's part of maybe what's
fuelled me wanting to put it down in the book, to share it with other
parents and coaches who might be in the same position. What I thought
was interesting was aside from not wanting to go to the States because
you said there was no Skype, there won't the communications there are
today. That was a big decision, I think. When you got into the
coaching, the fact you were talking about the gender inequality and that
you were training with some girls and you had this competition you
setup. You would see how many times with the coach talk to us. You got
three over the course of a weekend or something. It is true. So here
are some brackets, girls, go and have fun! Definitely a coach who
wasn't interested in the girls at all. There is a huge imbalance in
sports coaching. In our sport 80-85% of the coaches in this country are
guys. Very few female coaches. I do a lot of work trying to create
career pathways for women in tennis, and also trying to encourage more
women into delivering tennis. Whether that's running competitions
or going into coaching. Have you seen a big difference in that? Over
the last few years we are seeing really good progress with that. I
believe that to get more girls into sport and to retain more girls in
sport, you have to have a larger female workforce because women
better how girls tick. For me it goes hand-in-hand. You've said that
over the last ten years tennis is in a place in Scotland that could be
really quite exciting. There's a huge opportunity. Andy has been in
the top five for ten years as has Jamie. There's a huge excitement and
a huge buzz. Lots of people wanting to try tennis but the key is to
capitalise that while the interest is there. Especially at this time of
the year, we've just had Wimbledon and everybody is still talking about
tennis. To create opportunities to get people out there and try it.
What's it like at home, is there a rivalry between the boys? I'd have
thought it was a bit like having teenagers in the house. You've got
two very different players, one winning at this time and the other
winning this time. This one is low, this one is high. Emotions must be
all over the shows. What is great for family harmony is that one plays
singles and one plays doubles, so they don't have to play against each
other. That is fantastic. When they were younger they were always
creating their own games and fighting over the and who one and
who didn't. After Andy won Wimbledon in 2013, Jamie came around to his
house, he was in the door for 30 seconds and they were outside on the
patio playing table tennis. Five minutes later Jamie came in, through
the tennis but onto the sofa. Andy says, go on Jamie, I'll play you
with my left hand! It was back to being four or five again! With Andy
being the younger brother, always wanting to beat Jamie, that is still
his goal. That is still his big thing. Not this year! The batter has
gone in, that goes in for 20 minutes on 200. In here I've got some
butter, sugar, a little bit of thyme, some salt, a little squeeze
of orange juice and figs. Let that reduce and then I'm going to add
some marsala. So, here, I'm not going to do it but
it is ease country to explain, I have ground almonds, egg white,
orange zest and juice, and mix that together to make an almond butter
that will finish the dish with. You roll it and put it in the fridge.
What about when they play together, Judy? When they play together that
is great. That is the most emotional for me. It usually happens in the
Davis Cup or the Olympics. Andy doesn't play much doubles, it is
difficult for the top players to do both as it is too demanding but
watching them walk out together is very, very special. So, go play
together, that is easier for me. Think of me! That would be nice. I
think that they will do that. Before they finish their careers, I think
that they will play together at Wimbledon. I have heard them talking
about it. When Andy reckons he is no the a contender for the singles,
that would be fab. Look forward to it.
How stressful is it watching? Occasionally, we get glimpse, you
are gripping the seat in front. It must be horrendous. Does it get
easier? No, it has got worse, definitely worse the further that
they have gone up. I think it is as the expectation level is higher, so
the pressure is higher. But it is a mixture of severe nausea and a heart
attack going on at the same time. I say this regularly, I really am
surprised that I am alive. You did Strictly, was that as
stressful? It was unstressful until the Saturday night. The whole being
a part of it was wonderful, wonderful fun. But on Saturday night
when you hear this: And dancing whatever... It was awful. I could
never remember the steps from one morning to the afternoon. I think
that is an age thing! But also, partly, I was so excited by the
whole thing I was not concentrating the way I should have been. But
there is this fear on a Saturday night you will forget what foot goes
where. And Anton, my wonderful, wonderful partner, developed
strategies to help me. He would blow on this side of my neck to help me
go that way... I'm not sure I would like that! I have met him, he is a
lovely fella but I don't want him blowing down my neck! He would nip
me on the back to go another way. You are giving away the secrets! I
had to. I developed this look, something like this... I had no idea
what I was doing next! Dive in. That is the finished dish. It is probably
a sharing it dish. A bit more than one portion. Let me know what you
think. What would you match with it Peter, there is the Marsala.
I would go with something sweet and rich, a nice Vin Santo. Or a lovely
Tokay. Something good with acidity. How is it? It is absolutely
delicious. I love the almond. I put that in extra! My idea!
So what will I be making for Judy at the end of the show?
Food heaven, chicken and prawn croquettes!
I'll make the croquettes with fresh prawns and chicken,
I'll make an Asian-style salad with gem lettuce,
mangetout, coriander, mint and dill and serve with
I'm going to make a lamb and apricot Cape Malay curry with couscous!
I'll marinate lamb with coriander, cumin and masala and cook
in a curry of apricot, coconut and tomatoes
and serve with a pomegranate and cucumber couscous and grate
And don't forget Judy's fate is down to you at home!
You've still got around 25 minutes left to vote for either
heaven or hell just go to the Saturday Kitchen website now.
We'll find out at the end of the show which dish you voted for.
Now it's time to catch up with the queen of home
She's showing us a simple but delicious chicken dish
with asparagus and lemon creme fraiche sauce!
Bott A visit to the farmers' market is such a lovely thing to do.
I enjoy seeing what's in season and meeting the local farmers and stall
holders. It's a mature cheddar... There is
nothing like the feeling of knowing exactly where your food comes from.
I love asparagus. It makes this dish very special. I remember my father
used to grow these with tremendous care. I've tried to grow it, as soon
as you get weed in it, you are in trouble. I have never been
successful, therefore I buy it from a farmer's shop nearby. Season six
chicken breasts and seal them in a hot pan with 25 grams of melted bur
butter and a tablespoonful of oil. All I am doing is getting them
golden brown on each side but in no way are they done in the middle.
That is what I'm looking for... When they're golden on the outside,
remove them from the pan and start the sauce.
I've got these beautiful shallots here. But they are devils to peel! I
find best to put them in boiling water. It just loosening the skin.
So that's exactly what aim going to do. I've a pan here and it's a very
good tip if you are doing pickled onions. You know the little onions
that take ages to peel. So I'm going to leave that off the heat for five
or ten minutes. Rinse then under cold water and
Ofcoms the skin. Then cut the shallots into quarters
to fry. I'm using the same pan. Not only
does it save the washing up but you get the flavour of the chicken
juices. To thicken the Sarkese use a heaped tablespoon of plain flour.
This is an old fashioned tablespoon. Measure if you like but if I put it
on the scales, it will be 30 grams. So in the bowl.
Add a little chicken stock. I will whisk it until it is smooth. Like
mixing custard. Then the remainder of the chicken stock in here like
that and I'm going to pour that in, stirring all the time that will
thicken it. Which indeed it has! This is
absolutely smooth as you can see. There is no sign of a little white
lump! Add some freshly chopped lemon thyme and the seared chicken breast
back to the pan. Now there are juices on that tin which I do not
want to throw away. That will all add to the flavour. On with the lid
and leave that to cook for about 20 minutes on a very low heat and keep
your eye on it. It should have just a gentle bubble from time to time.
Next, the asparagus. Take the asparagus and it will break where
it's tender. Then they should really give a nice crack.
Chop up the stems into thickish slices. Nice and evenly. But keep
the tips whole for garnish. Add them all to boiling salted water
for two to three minutes. And it's time to check the chicken. To make
sure it's cooked, I'm going to look at my portion.
Now that, to me, is perfect. It's still got a spring to it. So let's
put that back in the pan. And to finish, squeeze the juice of a lemon
into the pan, add a 200 ml tub of full fat creme fraiche and of
course, the cooked asparagus stems. Not only will they add flavour but
add colour, so in they go. Finally, add a couple of tablespoonfuls of
parsley, roughly chopped. It looks lovely. Now, ready to serve.
There are those that like a lot of sauce, and I'm married to a gravy
man so, all my recipes have quite a lot of sauce.
Well, the smell is delicious. It's a lovely smooth sauce. It's a deep
flavour of lemon and it feels rich. I think that is a great dish to
serve on a special occasion so, to the table and enjoy!
Still to come on today's show: Nigella Lawson shows us her recipe
She marinates and braises pork belly and serves with in a steamed
bun with crispy onions and a hoisin sauce!
And it's almost omelette challenge time!
Can Judy "coach" Freddy and Paul to "serve" up
Will one of them have an "advantage" over the other without making
And will Judy get her food heaven, chicken and prawn croquettes
with a cashew nut relish with caramelised shallots or food
hell, lamb and apricot Cape Malay curry with couscous?
There's still a chance for you to vote on the website and we'll find
. What re So, if you can start with the tomatoes. Five or six, and save
the half for dressing. Peeling cherry tomatoes... ? Yes!
There is nothing more Michelin! I saw you spent six weeks in the
French Laundry? Yes. How was that? It was the best time
of my life. It was like food mecca. Did you work with Thomas Kelly? Yes.
Every day. The food is good.
Yes, the best meal I have ever had. Oh, really? Yes.
So, what is happening here? So, a light cure for the mackerel. It is
sitting in rice vinegar to lightly pickle it.
I will turn it over a couple of times. What it does, is it helps to
release the membrane above the skin, so it is really tender to eat. Rice
vinegar is great, it is not like white wine vinegar, which is very
harsh. This is delicate. Obviously very fresh, the mackerel.
Yes, it must be beautiful and pink. If it is grey, it is old. This is a
raw fish, so it must be fresh. Would you ever do this with sea
bass? Or are you using the oily fish for a reason? It is one of my fraift
fish it is right up there. It is so humble and simple. But
there is so much you can do with it. The oiliness works well with the
tomatoes, which are great at this time of year.
Paul, tell us about your restaurant, Salt. You opened this year? It is
four months old. How is it? Great. Very hard work.
You work with your wife? She looks after the business side. Easy? She
gives me grief. But I need that. I am saying that, as I worked with
my wife. It has its challenges. We understand each other's
strengths, so we appreciate that I can do something better than her and
she can do better than me, so we trust each other.
It is a small kitchen, you and two others? Yes.
35 covers? Yes, so it is very small. But it is a menu that is changing
all the time. In four months, I have changed the menu 21 times. So
tweaking it all the time with the seasons. As soon asparagus is in it
is on, and when it is done it is gone. Fast like that
And with the guys in the kitchen, it stops them from getting bored? Yes.
And we keep it small for a reason it focuses on the quality. If it is the
same it would be boring. And you have a garden? Yes, it is
quite rare. We're a town centre restaurant in the heart of
Stratford. We grow our own produce it is a small amount. But a lovely
customer area. You can come for pre-drinks. We have wood blocks,
raced beds, that me and my stepdad built. It is the first time. Some
worked. Some not. A lot of chefs are doing that. When
you have a busy kitchen to run, the staff issues, to have a garden, it
is hard work. It is.
Do you have a gardener? No, I don't it. I can't afford a gardener.
It is therapeutic to get out there and water them it is nice. A lovely
area for the customers to sit. You worked with Sat Baines. Yes,
that was one of the best jobs I've ever had. Taught me a lot about
flavour. He's got such a strong pallette. Really brought my palate
on and helped me to question myself and stripped down what I do. A dish
like this is all about simplicity and produce. Would you say your food
has changed over the last few years? I've wanted to be a chef since I was
ten years old. I used to bake cakes for the bouncer that my mum and
that! -- the bouncers at my mum and dad's Pub! LAUGHTER Fairy cakes for
bouncers? LAUGHTER They would be stood there with a big cake. They
told me they were nice! That's what got you into cooking? Yes, from
there really. You get all these accolades which is fantastic but
what I've realised is that's not why I got into cooking. I like pleasing
people and creating something. We've got an open kitchen so you can see
the customers' face. Is there a lot of interaction with the front? Yes
there is. We keep it really simple and stripped back but high-quality
still. That's a nice way to work. If you'd like to try Paul's or any of
our studio recipes then visit our website.
The membrane is really tough but it crisps up when you pan-fry it.
Because I'm serving this raw I don't want any chewy mackerel. I think
it's an Asian technique. I don't even know where I picked it up from.
I think it's my geeky many others of trying to find new techniques. Do
you go through a lot of books? The books, the internet, everything. A
bit of rape seed oil? Vinegar, rapeseed oil, a tiny pinch of salt.
If you could get the rest of the tomatoes in there as well. Quickly
blanch the samphire. It just needs a quick blanch. You've got ten minutes
left to bite at home and it's very close. Go to the website and log in
to see if you want heaven or hell at the end of the show. Literally in
and out? Yes, keep it crunchy. It'll help to give the dish some texture.
Talk us through this but you've got. That's the stroke of the tomatoes?
There's so much flavour in the vine. If I make tomato essence or tomato
soup I'll always infuse the buying. If you put tomatoes on the vine,
break them open. We want to try and get that extra 1% in the restaurant,
go that bit further. Sometimes its things customers don't even notice
it. Have you noticed over in recent years there are so many tricks and
techniques being employed? Some work, some don't. Do you ever think
that's a load of rubbish? I do. It's partly learning. As soon as a new
technique comes out and it's something crazy, everyone jumps on
it. I think it's understanding the ingredient and what is best for the
customer ultimately. If using water but this better, do it, if it's
better classic, do it. Do you want a clean board? That would be great.
These butter poached tomatoes are going to suck up the milk solids and
go lovely and rich. This is similar to a dish we've got at the
restaurant at the moment. But at the restaurant it's a starter, it's a
bit smaller, a bit more refined. But essentially the same thing.
Blowtorch tomatoes which bring a different flavour. How else would
you refine that? Make it smaller. This would be too much to eat as a
starter. It's a lovely summer sharing dish or summer main course
because it's essentially a salad. Or it might be part of a taster menu,
you don't want too much of it. There's a lot of simplicity and
purity to your cooking. Does it take a lot of planning? It really does.
It's so easy to go, another technique, another technique to the
dish. You've got to be strict and strip yourself back. Sometimes
you've got a thing, it doesn't need anything else. It looks beautiful.
Fresh unwholesome. I think you've just got to stop. Leave it alone.
Exactly. What do you call it? Pickled mackerel with English
tomatoes and samphire. OK, right. I very strict at home about what you
eat? Not really but I'm rarely at home. Eating out is probably more
common for me. I've got a about unnecessary foliage! You've got to
start picking things off. Parsley even I don't like. You wouldn't have
liked the dish earlier! LAUGHTER Dive in. It looks fantastic. I want
to try the blowtorch tomatoes. You get a charred flavour. There's a
lovely sweetness in the tomatoes. The blowtorch accentuates that. Not
with your mouth full! LAUGHTER It's the simplicity of the ingredients,
everything is spot-on. What about wine? Your mackerel is amazing but
it's not easy to match with wine. This is our secret weapon. This is
Jim Barry The Lodge Hill Riesling from South Australia. Australia
makes fantastic Rieslings. This is the 20 17th vintage which is
really young, so you have to try this without the food first, then
try it with the mackerel. It changes completely. When you try it
initially it's really punchy. When you try it with the dish it softens
out. Is it the mackerel you want to try it with? Yes, it also picks up
on the tang of the samphire, sweetness of the tomato and
bitterness of the chicory. With mackerel you want to go big. The
instinct is to go subtle with a tricky ingredient but with this I
think you want the zingy freshness. You could also go for an older
vintage. Don't be afraid with good dry Riesling, stick it away and it
gets lovely with time. That's delicious. It's great. All good. Any
suggestions? That is faultless. It's now time for a tasty recipe
from Si and Dave, The Hairy Bikers! They are making a cracking crab
and leek tart, take it away boys! The crab delivers. It delivers on
flavour, it delivers an texture, it's brilliant. Yes, the crab is
undoubtedly the king of crustaceans. We are going to show you what to do
with it. We've created a recipe that combines crab with leek. Here is how
to make our best of British crab and leek tart. All tart start with a
pastry base and this one is half wholemeal, half flower. -- half
flour. We are going to fry those in a frying pan with a bit of butter.
We don't want any colour on them, we simply want them to sweat. Take
wholemeal flour in a processor, mixed with plain. Add little knobs
of butter. You can put it into cubes and it looks posh. There's no need
to though. Blitz the flour and the butter in a processor until you get
fine crumbs. Then add the egg in a thin stream and a little comes
together. This is a short pastry. Shorter than Ronnie Corbett wearing
sandals! Butter your tin liberally. Put your leeks in for three minutes.
You don't want any colour on them, you want them to sweat. Think
Benidorm! Role that flat and put that great big lump in your tin.
Now, you could try rolling it out. Just press it in with your fingers
in and even way! It's so easy. It's short, it's full of butter. It's
going to be tasty because sometimes wholemeal pastry, if you don't have
loads of butter, quite frankly can be like a beer mat. Turned them off,
let them cool. No colour on them, we've just swatted them. Lovely. The
hands of a master! Get it nice and even. We prick this with a fork and
put it in the fridge to chill before we blind bake it. Beautiful.
You may wonder why is he baking a bean pie? It's not. This is blind
baking. What happens is we pre-bake the base and as you can see, the
beans will halt the pastry to the sides of the ten. -- hold the pastry
to the sides of the tin. We need three eggs whisked lightly, and
then... Creme fraiche. That's going to make the tart rich, tasty and
unctuous. Next the Brown crab meat. Crab comes in two parts. The brown
stuff which personally I think is one of the great gastronomic gifts
to mankind. And the white meat. The Brown meat goes into the base. We've
got eggs, creme fraiche and now we put the brown crab meat. Don't
forget the base. Take the beans out, taking care not to burn your mitts.
It's cooked a lovely. We still need to firm it up a bit more. We are
going to pop that back into the oven without the beans for ten minutes.
We don't want to burn it so keep an eye on it. Lovely, mate. Nice. Look
at that. It looks like a well formed digestive biscuit which is what we
want! Our leeks go in here. Again, just whisk them in.
The white crab meat mixture goes into the base. Starting from the
middle... And look, a couple of little one, Kingy.
It is what you call the cook's perk! Waste nowt! It is a thing of joy.
And top with grated cheddar. Cook's perks. Let's not worry about these
overflowing, they are for us. Pop it into an oven for an hour at about
160 degrees Celsius. It smells great.
It does. Oh, look at that, man! It is epic!
Yes. Beautiful, isn't it. Look at how it is bubbling away
there. Time for snackeroonies! Oh, the leek
and crab tart, Mr Meyer. Thank you. It's a good cutter. That
base is so thin. Oh, yes, it is crisp. Beautiful. Bon
appetite! . You know, our great British eating crab. It is punching
through the flavours and keeping a taste of its own.
Yeah, it is. A truly great British harvest of the
sea. Fantastic! MUSIC:!
The heaven and hell vote is now closed.
We'll reveal what you've chosen at the end of the show.
First is Michelle from Southport. calls from our viewers!
First is Michelle from Southport. What is your question? We have a
glut of wood pigeons at this time of year as my husband shoots. I either
pan fry it in butter or turn it into pate. I would like something
different and fresh. Freddy? It needs the fat. It is a
lean bird. So, I would probably cook them with a bit of pork fat. Cook it
with peppers and some sweetcorn puree or fried sweetcorn with it.
Something like that. Paul? I would cook it on the crown,
the legs use for a sauce. So roast it, four minutes in a hot oven and
let it rest and serve with soured cabbage, lots of crispy bacon,
onion, thyme, so that cuts through the pigeon.
Happy with that? Yes. Thank you. Judy, you have tweets for us? From
Simon, what can you do with a harvest of plum, avoiding the jams
and chutneys. Paul? I have made a pluck miso. Cut
the plums up, take the stones out, mix it all together and let it sit
for a day. Blend it up, and then you have a piece. You can brush it over
duck and glaze it. It gives it a lovely sour flavour.
That sounds nice. Would you have thought of that, Freddy? Exactly!
What would you drink with plums? The way that Paul is doing them, with
the duck there is the sweetness, so I would go for something elegant, a
red wine but warmer, so you get the fruit richness to match the
sweetness. So a gorgeous, New Zealand Pinot Noir.
Oh, one of my favourites! Judy, do you have any others? I have many
large courgettes, other than ratatouille and stuffing, what can I
do with them? Thinly sliced, fried off with dried mint. Which is
completely different. Would you do it with Iberico pork
fat?! On this occasion, not! So, add with onion, feta cheese. And the
mint. I love courgette fritees! Sophie,
what is your question? I have some wild mushrooms.
I think that they are lovely in a risotto. That is fantastic. I like
to slice them thin, salt them, vinegar, like a wine sherry vinegar,
and brush them with some melted butter.
So not cooking them? No, raw. They are so underrated.
And Peter, the wine? Mushroom risotto works well with red wine.
Time now for one of our foodie films!
This week Saturday Kitchen chef Andy Oliver went to meet couple
Shawn and Joanna Plumb who own Edible Ornamentals
in Bedfordshire to find out how chillies in the UK are thriving!
Last year, we bought an estimated 230 million chillies in the UK. The
world's hottest chilli is available in the supermarkets. So I have come
here to find out why we love the fiery pepper. I can see lots of
amazing chilli plants. Can you talk us through the varieties.
Here are the Carolina reaper, they were measured on average at 1.58
million skiveily. That is the current hottest chilli in the world.
The scale starts at 0, 2016 million. And all known chillies are below 3
million. So a mild chilli is a poblano, and some are here at 1.2
million. Next row is this tear drop chilli. On the far side is the
Dorset Naga. It was the one that launched this race for the hottest
chilli in the world but it is a fantastic flavour. It is not about
how many nagas you put in a chilli but the flavours.
Do you have a favourite? Here is one called Fatale, it is about 600,000
skiveily. It has a lemon/lime flavour. That is my favourite. But I
have spoiled for choice. There are over 3800 known varieties. It gives
a flavour of how diverse the species is.
It is amazing that chillies didn't come from the countries that we
associate with, India Thailand? They originally came from smoke.
Christopher Colombus brought them over, we took them to the cashian
and to India. This is my favourite, it's a house
plant. How fiery are they? This is about
buyered's eye. About 100,000 skiveily.
-- bird's-eye. Would you like another chilli? I
would love to. Yes a treat. The Carolina Reaper,
1.56 million skiveily units. Yes, definitely hot. You could
injure someone with this. That was spicy, it is still getting hotter. I
will throw to back to you while I find a glass of milk! So, those are
the chillies. Would you have a bite? No, thank
you. Does the milk work if you eat them.
Snow It does. You are tempering the effects of the Chile on thing to --
chilli. So it softens the pain. Also in wine it would ab-Riesling. Judy
is a fan of New Zealand Sauvignon Blanc. That can work with the
chilli, sometimes there is sweetness and sugar and that works well.
Would you go down with a very sweet wine? No, medium dry, off-dry. And
you notice when you try it... I'm not going to! You will notice, that
the wine will taste drier. So, the Omelette Challenge time.
Paul, you're on 39.28 and Freddy this is your debut,
do you think you can beat him? You both know the rules.
I'd just like to get on the board! We have to get cracking, good pun!
Clocks on the screen, please, are you ready? Three, two, one, go!
Freddy, you've been practicing! Do you put butter in the pan? A little
bit. To give it a chance to melt! But I amateurible at this. That is
why we don't serve omelettes. The reputation is to live and die
about this, by the way! Are you sure about that? Snow Don't look!
Beautiful. Perverse! Right, I'm going to try
your's first. Did you put salt in this? I did.
Look, there it is all over the kitchen.
Mmm... I'm happy with that. I would charge you ?50! Your's is a bit
salty! Oh! Are you on the board, Freddy? Yes, you are. 28. .08. Your
wife will be thrilled. Aisle assortout out later! Paul, did
you beat your time? I think so. Yes, you did.
35.48. So, down there, somewhere! So, will Judy get her food heaven,
heaven, chicken and prawn croquettes with a cashew nut relish
with caramelised shallots or food hell, lamb and apricot Cape Malay
curry with couscous? We'll find out after Nigella Lawson
shows us how she makes her I first had pork buns at a buzzing
place like this in New York. I became obsessed with making my own.
The best way that I have of describing pork buns is to think
belly pork burgers. And yes, every bit as good as that sounds. I do get
this soft steamed buns from a local Asian supermarket but I don't see
why you couldn't use soft bread buns.
My hoisin braised pork belly in soft buns is a DIY lunch for family and
friends. The secret is in the prepare. So the night before I
Brighton the pork belly in cold water, suggesta and salt. I use a
plastic back to hold the marinade and I seal it up and pop it in the
fridge for at least eight hours and up to 24. So all very easy.
I do like a dollop of fiery sauce in a pork bun. My garlic chilli and
ginger sauce begins with five red chilli peppers! About a 10 cm length
of ginger peeled and cut into chunks for warmth. A couple of garlic
cloves intensify the heat. And then seasoning. A teaspoon of
fine sea salt and two of sugar to balance the heat.
Some sunflower oil... The zing of the juice of a lime... And whizz to
a puree. That's all there is to it. Then
leave in the fridge overnight, taking it out to get to room
temperature before serving. I'd only ever roasted pork belly but
there is another way. When you softly braze the meat, it is all
succulents, every little bit of it. I braise the pork in a mixture of
water and hoisin. Very low effort. But before I braise, I'm going to
daub each slab with a bit of the liquid. And blitz it in a hot oven
to help it on its way. It needs only 30 minutes in a very hot oven for
the top to turn beautifully bronze. I'm going to pour over the remains
of the braising liquid, carefully missing the top. The thing about the
pork buns, like all sandwiches, it's all about the build. Into each soft
bun I packed a quivering slice of pork belly. A fiery daub of chilli
sauce. Perhaps a mixture of hoisin and some cooling cucumber and tangle
of spring onion. The important thing for me is sweet, crisp, fried
shallots. I have asbestos hands. It would be more sensible to wear
gloves! This is tightly sealed and ready to be sweetly braised while I
can get on with frying the shallots. That goes in low and slow for
another two hours. I use banana shallots which are much easier to
deal with than the little round ones. I slice them thinly and fry
them quickly in hot vegetable oil. Once they are crisp and golden, I
leave them to cool on a piece of kitchen towel.
Gorgeous. Now, tempting though it is to start eating this immediately in
its freshly burnished state, I find it makes my life easier to get it
cooler and then slice it cold. Then I can warm it up in these lovely
juices when the hungry hordes arrive. Mmm!
My pork bun feast is everything I like about having people over to
eat. It's laid back and relaxed. A lot of food, but more importantly a
lot of DIY at the table. Condiments and picky things so everyone can eat
how they want and what they want. The important thing is, everyone has
a good time, me included! I'm going to park some here, and there's some
spoons. I'm going to assemble mine, you can do yours differently. Look
how selfless you are! Then I'm ending on the shallots. Thank you so
much. Be careful with the chilli! I'm a bit of a chilli head. I'm
going in for a bite. Absolutely delicious!
heaven or food hell. whether Judy is getting her food
Food heaven could be Asian-style chicken and prawn croquettes.
I'm going to make a lamb and apricot Cape Malay curry with couscous!
Don't like that! Which do you think they went for? I think they went the
food hell. There were just 5% in it but... Its food hell!
Boys, if you clear that way we'll get on with food hell. What is it
about land you don't like? I don't like the idea of it. I don't like
the idea of eating a land. Because they are sweet and in the field next
to you? Yes. You don't have that issue with cows or pigs? I have it
with pigs as well but more with land. Guys, if you could sort out
because cas. -- sort out the couscous. And the apricots, you've
got this fear of apricots? If the texture. I don't like the taste
either but I'm a huge fan of fruit in main course and starter dishes
along with meat and fish and chicken. But apricots and prunes
don't get the job done for me and couscous, I don't see the point of
couscous! LAUGHTER Completely overrated. We could do this with
rice but it's a classic combo! LAUGHTER It was an amalgamation of
Judy's hells! I've been to South Africa quite a lot recently so I
love Malay curry. If I put it with rice it wouldn't be so hellish! It's
a bit of a mash up of flavours but thanks for pointing it out! You've
created a new hell for me! LAUGHTER Lots of garlic to marinate the meat
in. I've got some cumin, coriander, gamma masala and turmeric. You like
your cooking even know you tweeted one of your sons had been read about
your cooking. He was asked to choose my mum, his wife and me in terms of
who was the best tech and he said that's easy, my mum is the worst by
a mile which was really nice when he did it in front of millions of
people! I don't really cook much any more. I used to love doing
stir-fries and tracking all the things in that I liked very quickly,
serve it up with either rice or nothing. Not because -- not
couscous? I was watching you chopping earlier without looking.
Given what happened last week! It's amazing how you do it. We are doing
very well at home, don't panic. No stitches or anything! Let's move on.
This is the marinated lamb. I've put a bit of... Help me out? Tamarind
paste in there! Classic because -- classic couscous combo! LAUGHTER
Have we got the onions? Sweat off some onions and garlic and then
there will be a bit of tomato puree. Chopped tomatoes and then the lamp.
I'm a complete novice, I know nothing about tennis. I get into
Wimbledon but that's it. Could you explain the scoring system? You've
got 15, 30, 40... LAUGHTER Don't laugh at me! Y 15, 30 and then 40
and not 45, for a start? I have no idea! I think tennis was invented in
the UK, but the whole 15 love, I think the love thing came from the
French word for egg because zero is shaped like an egg. I think that's
where that came from. Where they came up with 15, 30, 40 and deuce, I
have no idea. It doesn't make sense. I'm glad that's cleared up for
everyone at home and for myself! LAUGHTER Of useless information. I
like the egg thing that's interesting. We've got some fennel
seeds, dried chillis and cinnamon. Just going to fry those. At this
point it looks all right! We are going to put the lamb in there inner
minutes! Some tomato puree, cut that out. And then the tomatoes. So Andy
has just announced he is having another baby. You're going to be a
grandmother for the second time. Yes. Do you hope the kids will grow
up and be into tennis at that level or not? Is it something you would
say stay away from? I think it is up to them. It's up to Andy and his
wife what they encourage the kids towards. I think with everything,
the kids make up their own minds. It's usually the parents who
enrolled evil things but at a certain age kids choose what they
like and don't like. I'm definitely going to teach them how to dance.
LAUGHTER Are you still dancing? No, don't be ridiculous! You liked the
process but you didn't like the Saturday night gig? The performing
was a bit of a killer. It was great fun and I love the idea of
exercising to music. I think that distracts you from the exercise.
It's why things like aerobics are so popular, they feel like a past time
not a chore. You've been using dance recently to get younger kids into
tennis. I've got a thing called the volley dance. You teach the volley
footwork in a dance. You step out, step forward, make the volley, step
up, step forward, make the backhand volley. Simple, tennis and dancing,
perfect match, no pun intended! When you were writing the book, did you
enjoy the process of writing? Yes, I wrote it with a lady who is a proper
author so she could write it like a story. I thought I could probably
write a reasonable chronological account that would have probably
been quite boring. I worked with her on it and she did a great job. It is
interesting, all the things you think you've forgotten and suddenly
you remember what you did. Things I had to learn to do like I had to
learn how to coach. As I got better and better I had to learn how to
manage teams of people, do tax returns in three different
countries, run a website, I did a mass large course and APR course.
You have to understand the life and business of a tennis player. Is it
easier to learn now? Are there ways people learn that easier? Sometimes
you just have to learn it out of necessity because you don't have the
funds to pay somebody else. You just have to do it yourself. Plus, you
need to have people around you that you can trust on the way up and
family is always going to be really important in that respect. I learned
all souls of things I never would have imagined learning when I was
starting to learn how to teach tennis tickets. Peter, grab some
wine. If you can grab some cutlery,
Freddie serve the couscous. Make sure it's nicely seasoned. The wine
is Italian, Maree d'Ione Nero di Troia. It's about ?8 50 from
Waitrose. If you've got meat, spice and sweetness it's a bit of a
nightmare for wine. Go southern Italian because it's really juicy
and friendly and easy-going. Are we ready? It's going to be hot, isn't
it? It's hot, it's quite sweet. How is it? Try the couscous. It's
disappointingly good! LAUGHTER Try the couscous! It's a perfect match!
I can't believe I ever doubted you! LAUGHTER It's very sweet. That's the
whole Cape Malay thing with a lot of fruit and stuff like that. It's
really lovely. And relax. It's very nice.
Well that's all from us today on Saturday Kitchen Live.
Thanks to our fantastic studio guests, Freddy Bird, Paul Foster,
All the recipes from the show are on the website,
Next week Donal Skehan is back And don't forget Best Bites tomorrow
morning with me at 10.15am on BBC2 ? have a lovely weekend!
Host Matt Tebbutt is joined by chefs Paul Foster and Freddy Bird and guest Judy Murray. There are great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Mary Berry, and wine expert Peter Richards picks wines to go with the studio dishes.