:00:07. > :00:17.Good morning. Let's wake up your appetites with our mouth-watering
:00:17. > :00:35.
:00:35. > :00:45.menu of world class food! This is Saturday Kitchen Live! Welcome to
:00:45. > :00:52.
:00:52. > :00:58.the show. Joining me in the kitchen today is one great chef and me in
:00:58. > :01:01.the kitchen today is one great chef and one of the greatest chefs ever!
:01:01. > :01:08.First, the award -winning Welshman behind the top London restaurant,
:01:08. > :01:15.Odette's. It's Bryn Williams. And next to him the man who inspired a
:01:15. > :01:25.generation of chefs at the legendary Tante Clare restaurant.
:01:25. > :01:31.What is on the menu? It is crisp.y duck egg.
:01:32. > :01:37.I am hoping that this is a great winter veg vegetable.
:01:37. > :01:41..Pierre Koffman, on the menu for you? This is a puss kiss kiss.
:01:41. > :01:51.This is a trade -- Pistachio souffle.
:01:51. > :01:53.
:01:53. > :01:58.This is a trademark for you? Yes. So, two delicious-sounding menus.
:01:58. > :02:08.And also menus from our foodie archives.
:02:08. > :02:14.
:02:14. > :02:17.Today menus from Rick Stein and the brilliant, Rachel Khoo.
:02:17. > :02:20.Today there's brand new Saturday Kitchen episodes from Rick Stein,
:02:20. > :02:23.Great British Menu and Rachel Khoo. Now, our special guest shot to fame
:02:23. > :02:25.as feisty Emily Shadwick in the Channel 4 drama series, Brookside.
:02:25. > :02:29.More recently though she's been starring in the hit musical,
:02:29. > :02:33.Legally Blonde. Welcome to Saturday Kitchen. It's Jennifer Ellison. So
:02:33. > :02:43.you had a taste of working in the kitchen when you won Hell's Kitchen
:02:43. > :02:45.
:02:45. > :02:48.didn't you? So, you are here for breakfast with the time clock. Now,
:02:48. > :02:55.of course, at the end of today's programme I'll cook either food
:02:55. > :02:57.heaven or food hell for Jennifer. It'll either be something based on
:02:57. > :03:01.your favourite ingredient - food heaven, or your nightmare
:03:01. > :03:04.ingredient - food hell. It's up to our chefs and a few of our viewers
:03:04. > :03:09.to decide which one you get. So, what ingredient would your idea of
:03:09. > :03:14.food heaven be? That would be chataeubriand.
:03:14. > :03:20.So that is the tail bit, but the end bit, that is the chataeubriand.
:03:20. > :03:25.That is normally roasted for two people. You like that? Yes, I do.
:03:25. > :03:35.We could be doing that with chips and bearnaise And what about food
:03:35. > :03:41.
:03:41. > :03:51.hell? Sauce. Or gherkin.
:03:51. > :03:51.
:03:51. > :03:58.So it's either chateaubriand or gherkin for Jennifer. If it is
:03:58. > :04:05.chataeubriand. The beef is roasted with shallots, chunky chips and
:04:05. > :04:08.watercress and tomato salad on the side. It is a meat lover's dream.
:04:08. > :04:18.For her food heaven I'm going to do probably every meat lover's dream
:04:18. > :04:22.
:04:22. > :04:30.dish, chateaubriand with a classic bearnaise sauce. Or a fillet of
:04:30. > :04:33.brill, the food hell. Does that sound OK? There is no
:04:33. > :04:37.contest. You have to wait until the end of
:04:37. > :04:41.the show to see which one Jennifer gets.
:04:41. > :04:46.If you would like to ask a question on the show, call:
:04:46. > :04:51.Put your questions to us live to some of the greatest chefs in the
:04:51. > :04:55.world. I will speak to you live later on. We are asking you if
:04:55. > :05:00.Jennifer should be getting food heaven or food hell. So, start
:05:00. > :05:07.thinking. Right, cooking today, is the pride of North Wales. It is
:05:07. > :05:14.Bryn Williams. Welcome back. So on the menu. Something simple for you?
:05:14. > :05:18.Yes, simple, baked celeriac. It is great for purees with game?
:05:18. > :05:27.Yes. It is coming into full swing this time of the year in October.
:05:27. > :05:33.We are going to bake it. Or roast it in the oven. With are keeping it
:05:33. > :05:38.simple. You can cook it in clay. Clay? Yes, you can.
:05:38. > :05:44.Well, I'm going to cook the duck eggs.
:05:44. > :05:51..$$TOP Once they are cooked and cold. We are rolling them and deep
:05:51. > :05:55.frying them. That gives them frying them. That gives them
:05:55. > :06:01.texture. A lot of people leave the skin on?
:06:01. > :06:05.Yeah, if you bake it. Wash the skin off first. Take the roots off from
:06:05. > :06:14.the bottom. Remove that. Then bake it whole.
:06:14. > :06:17.W that is with awful the stuff in there.
:06:17. > :06:26.-- That is with all of the stuff in there.
:06:26. > :06:31.So, we have peeled it. We are going to season the celeriac with salt
:06:31. > :06:41.and pepper. Then colour it all the way around in a nice hot pan.
:06:41. > :06:43.
:06:43. > :06:48.Now, the restaurant is celebrating the fourth year? Yes, we have
:06:48. > :06:54.extended it, we have a garden. When I bought the place, I went from a
:06:54. > :07:00.Sunday night to a chef and an owner. So that was the biggest earn ler.
:07:00. > :07:07.We are taught by great chefs how to cook, but nobody teaches you who to
:07:07. > :07:13.run a business. So, we are still trading, that is the main thing.
:07:13. > :07:16.So, the duck eggs, explain them? little more flavour than a hen's
:07:16. > :07:22.egg, the yoke is a little bigger as well.
:07:22. > :07:27.So, six minutes in here. Then put them into iced water. That
:07:27. > :07:34.stops the cooking process. Once they a cold, you can peel them,
:07:34. > :07:39.then we roll them in flour, egg and breadcrumbs, so it gives you a
:07:39. > :07:45.lovely runny yoke. Now I'm doing a mainaways as we
:07:45. > :07:55.roast the celeriac. I was told with the eggs that they
:07:55. > :07:57.
:07:57. > :08:05.have a air pocket in the end? that is with the supermarkets
:08:05. > :08:09.pointing them down? Are they getting it wrong? Well, we have
:08:09. > :08:17.these little eggs here that we are going to peel.
:08:17. > :08:21.I'm doing a mayonnaise here. Three egg yolks, a little bit of mustard
:08:21. > :08:28.and vinegar and I'm pouring in the rapeseed oil.
:08:28. > :08:35.Do you think that celeriac, people don't know what to do with it?
:08:35. > :08:45.If you don't like celery, there is a gad chance you will not like
:08:45. > :08:48.
:08:48. > :08:57.celeriac. It is a little stronger. Year ago people did not use celery,
:08:57. > :09:02.now it is more popular. It was said that celeriac was used
:09:02. > :09:09.for medicinal purposes. Is it? Not for cooking? Nope.
:09:09. > :09:13.That is like rhubarb. So, you are getting colour on this?
:09:13. > :09:17.Yes. So a little bit of colour on the
:09:17. > :09:24.sides. In with the butter... Only a little bit of butter.
:09:24. > :09:31.You serve a lot of the celeriac with game? Yes, we make a puree.
:09:31. > :09:38.Once the butter is foamed up and has the burnt flavour that we
:09:38. > :09:44.want... We are going to use rapeseed oil it is an oil that I
:09:44. > :09:52.think we should use more of. Definitely. When you go around the
:09:52. > :09:57.countryside, a round the countryside you will see the yellow
:09:57. > :10:01.fields. That is the rapeseed oil.
:10:01. > :10:06.Traditional mayonnaise is made with vegetable oil, but this produces
:10:06. > :10:10.this fantastic yellow colour. You have the celeriac here? Once it is
:10:10. > :10:14.cooked. We turn the heat off. Let it cool
:10:14. > :10:20.down. I will make a very, very quick dressing.
:10:20. > :10:30.I will get the eggs ready. A little bit of lemon juice. If you
:10:30. > :10:45.
:10:45. > :10:53.would lining to put a question it any of our chefs, call this number;
:10:53. > :10:57.Now, the eggs, let them cool down, then into this process. This is a
:10:57. > :11:02.quick truffle dressing. Now, you have fresh truffle you
:11:02. > :11:06.have put on there? It has come from the restaurant this morning. It
:11:06. > :11:10.smells amazing. When you grate the truffle you get the flavours coming
:11:10. > :11:16.out. You can make a fresh truffle go a
:11:16. > :11:21.long way. You can store it in eggs,
:11:21. > :11:27.Paralympic an omelette out of it? You can store it in oil to make a
:11:27. > :11:34.truffle oil. It is expensive, but you can
:11:34. > :11:41.stretch it to go as far as it can go. It is very expensive.
:11:41. > :11:47.This is Primrose Hill, you see... Easy! All of the off-cuts, what we
:11:47. > :11:57.are doing is to mix them in the mayonnaise. Normally, celeriac is
:11:57. > :12:01.
:12:01. > :12:06.raw with a recommend lad. -- remolade. It is a simple dish
:12:06. > :12:09.with simple flavours, but you need the duck egg yolk to richen the
:12:09. > :12:14.dish. Look at this fantastic colour with
:12:14. > :12:18.the rapeseed oil. In the southern markets you can get a smoked
:12:18. > :12:24.rapeseed oil which is strong, you would not use it for this, but,
:12:24. > :12:28.there you go. So, let's add the trimmings of the
:12:28. > :12:35.sell aira. . -- celeriac.
:12:35. > :12:41.We are not wasting anything. It is cooked. It is nice warm.
:12:41. > :12:47.Don't put it in the fridge. When it is cold, you don't get the maximum
:12:47. > :12:53.flavour. So this is sliced. Literally before we dress the
:12:53. > :12:57.plate... We are dressing it. So, these eggs need six minutes?
:12:57. > :13:01.Yes. About five minutes for a hen's egg.
:13:01. > :13:11.It is important that it is a runny yoke.
:13:11. > :13:21.So, the mayonnaise. The off-cuts of the celeriac. Then... I need to
:13:21. > :13:24.
:13:24. > :13:29.plate everything up. With we are going to take the celeriac... It is
:13:29. > :13:34.all about cooking the celeriac. When you roast it, it enhances the
:13:34. > :13:39.flavour of the truffles. Bryn are you going to get many
:13:39. > :13:46.people cooking in clay over the weekend? You never know. You can
:13:46. > :13:52.cook it in foil. You can replace the truffle well
:13:52. > :14:02.truffle oil. That would be cheaper. Now, I have a knife.
:14:02. > :14:08.Hopefully we have one somewhere. I'll try this one. Ch There you
:14:08. > :14:14.go... I am going to cut the egg to reveal the yoke.
:14:14. > :14:20.On it goes with a bit of salt and pepper. Finish it off with a little
:14:20. > :14:26.bit of celery leaves on there. A little bit of dressing and there
:14:26. > :14:36.we have the truffle. Over the top. That is it.
:14:36. > :14:41.So, tell us what that is again? Baked celeriac, deep fried egg and
:14:41. > :14:47.truffle. It is simple, but it is pretty good.
:14:47. > :14:51.There you go. As a Yorkshireman, that is going in
:14:51. > :14:55.my pocket. That is mine! Dive into that. See
:14:56. > :15:00.what you think of that one. The secret of the egg is that it
:15:00. > :15:06.creates a dressing as well? helps to bind it all together.
:15:06. > :15:12.looks beautiful on the plate. You can simplify the dish. If you don't
:15:12. > :15:16.have celery, you do a baked potato and if you don't have truffle, use
:15:16. > :15:23.the oil. I have a confession to make, I
:15:23. > :15:28.don't like eggs, celeriac and truffle, but that is gorgeous.
:15:28. > :15:35.We need wine to go with this. We sent Susy Atkins to Devon today.
:15:36. > :15:43.Let's see what she has showsen to go with Bryn's brilliant, baked
:15:43. > :15:47.celeriac. Raise ray I'm in sunny Torquay.
:15:47. > :15:57.Raise ray I'm in sunny Torquay. Fixal home of faulty towers.
:15:57. > :16:03.
:16:03. > :16:08.Fictional home of Faulty Towers. Bryn, I have baked the celeriac, I
:16:08. > :16:14.have cooked the duck egg. This dish is an early autumn delight, but it
:16:15. > :16:22.pose as few problems for a wine expert. Celeriac clashes with many
:16:22. > :16:26.wines, the texture of the duck egg does not help. A rich tropical new
:16:26. > :16:32.world Chardonnay is sometimes a good match, but in the end I have
:16:32. > :16:39.gone for a lighter version of Chardonnay. It is from France. My
:16:39. > :16:45.top bottle is Cave de Lugny Macon Villages.
:16:45. > :16:51.Delicious though it is, celeriac can set up a clash with red wines
:16:51. > :16:56.and a lot of dry white wines as well. So it is better to go for an
:16:56. > :17:05.easy-going, ralter a soft and gentle white.
:17:05. > :17:13.It has a rather soft, smooth aroma of peaches and oranges.
:17:13. > :17:18.Hmm, here is a wine with low acidity. I want that to go with the
:17:18. > :17:22.gorgeous slices of celeriac, but it has a creamy roundness on the
:17:22. > :17:27.finish. Testimony is that texture that works with the duck egg, but
:17:27. > :17:37.in the end, this is a fairly light version of Chardonnay.
:17:37. > :17:45.I don't want it to overwhem the watercress. Bryn, you set me a
:17:45. > :17:55.challenge, but I hope you think with that wine I have cracked it.
:17:55. > :18:03.She certainly has. That is a lovely light wine. Coming
:18:03. > :18:09.up, Pierre Koffman is making one of his iconic deserts. What are you
:18:09. > :18:19.making again? Pistachio souffle. Right it is time for a food
:18:19. > :18:19.
:18:19. > :19:48.Apology for the loss of subtitles for 88 seconds
:19:48. > :19:58.postcard from Rick Stein. He is in Lennox, would you ask Victor
:19:58. > :20:00."Opening this restaurant "As a child brought up in a house
:20:00. > :20:04."all the cooking was done over a fire, a wood fire."
:20:04. > :20:08.So his earliest memories of food were always influenced by the flavours
:20:08. > :20:13.of smoke from the charcoal - and the food never tasted better.
:20:13. > :20:18.And now, 40 years on, he works to recapture those flavours from his youth.
:20:18. > :20:21.Even as a young adult, he worked as a forester in the hillside
:20:21. > :20:26.and would cook just like his grandmother did, out on an open fire in the woods.
:20:26. > :20:30.He said it's the most natural and the best way to cook.
:20:30. > :20:31.HE SPEAKS SPANISH
:20:31. > :20:34.So basically, it is an emotional journey for him. Very much so.
:20:34. > :20:36.That's really interesting, because I'm a cook, too,
:20:36. > :20:40.and the funny thing is that I do feel, from listening to that,
:20:40. > :20:44.I suddenly realised all I try to do is go back to my childhood
:20:44. > :20:47.and re-create those flavours of when I was little.
:20:47. > :20:51.That's all I do, and so I'm totally- sympatico with what he's saying.
:20:51. > :20:54.These prawns are special. I mean, look at that.
:20:54. > :20:58.So these are the gambas de Could I? all means. By Palamos...
:20:58. > :21:00.I feel diffident about...
:21:00. > :21:06.I'm just going to be very Spanish and just...
:21:06. > :21:08.Oh, my God! Oh, my gosh!
:21:08. > :21:14.They are just...
:21:14. > :21:15.Oh, I'm sorry.
:21:16. > :21:18.Ask any chef in Spain where the tastiest prawns come from,
:21:18. > :21:25.and they'll say Palamos, a fishing port on the Mediterranean in Catalonia - they're quite amazing.
:21:25. > :21:28.Just gently warm, just warm the mouth with the succulent flavours of...
:21:28. > :21:35.I'm sorry, I'm having a difficult moment, I can't talk any more. It's just so, so wonderful.
:21:35. > :21:38.I know this steak is going to be great, too.
:21:38. > :21:41.Victor said it actually came from a dairy cow about 12 years old,
:21:42. > :21:45.not a young prime three-year-old steer.
:21:45. > :21:47.Again he said when he was growing up, this was what they used to eat
:21:47. > :21:51.for a special treat, and he doesn't want to change that.
:21:51. > :21:55.Well, I can't wait to try this, having watched Victor cook it.
:21:55. > :21:59.This is just central to any meat lover's love.
:21:59. > :22:09.Just as the quayside in Padstow is the inspiration for my cooking,
:22:09. > :22:11.
:22:11. > :22:15.Victor's came from these mountains and wooded valleys.
:22:15. > :22:18.It's pretty rare these days to re-create
:22:18. > :22:20.the cooking and flavours from your youth and get people
:22:20. > :22:25.banging at your door from all over the world wanting to try it.
:22:25. > :22:29.And while on the subject of youth, one of the most popular desserts by far
:22:29. > :22:35.here in the Basque country is the famous Mamia - a junket made from sheep's milk.
:22:35. > :22:40.It's sold everywhere and it's truly loved by the Basques.
:22:40. > :22:45.Amelia, the farmer's wife, has made it all her life,
:22:45. > :22:48.just like most people who live in this mountainous region.
:22:48. > :22:54.All it is is warm milk set by a rennet, which also comes from the sheep.
:22:54. > :22:58.Well, I've just watched Amelia make the junket - it's so rural.
:22:58. > :23:07.Everybody used to make junket when I was little, but I can't remember what it tastes like.
:23:07. > :23:12.It's lovely. I was thinking, actually, one of those things
:23:12. > :23:16.when I was at school, the three things that were always a bit of a problem for us -
:23:16. > :23:22.this was when I was very tiny - was sago, tapioca and junket. But I can't see why.
:23:23. > :23:26.SHE SPEAKS SPANISH
:23:26. > :23:30.Nourishing stuff, junket.
:23:30. > :23:32.The Spanish use of milk in sweets or puddings isn't so very far removed
:23:32. > :23:35.from our own, and it isn't only sheep's milk, either.
:23:35. > :23:39.Well, this is called leche frita, which literally means fried milk.
:23:39. > :23:43.I remember before I got to the Basque country thinking, how do you fry milk?
:23:43. > :23:47.Do you drop it into a fryer, does it come out in some sort of like long shreds or something?
:23:48. > :23:53.No. What it actually means is, they make a sort of batter, and chill it, and then cut
:23:53. > :23:58.the batter up into various shapes and then deep fry it in bread crumbs.
:23:58. > :24:01.The warm milk flavoured with lemon zest and vanilla
:24:01. > :24:10.is poured onto egg yolks, sugar and flour and whisked together and returned to the heat to cook out.
:24:10. > :24:16.Eventually, with a degree of patience and gentle stirring, it forms a very thick custard.
:24:16. > :24:21.I don't do enough puds. There's something really comforting- about making puds.
:24:21. > :24:25.In Spain, the three you'll normally find in restaurants- is crema Catalana -
:24:25. > :24:34.of course that's a sort of creme brulee Catalan-style - rice pudding and flan.
:24:34. > :24:38.When it's nearly solid, spread it into a dish lined with clingfilm,
:24:38. > :24:43.so that it forms a wobbly cake, and cool it.
:24:43. > :24:46.So that's been in the fridge for about two or three hours and it
:24:46. > :24:53.comes out in this rather satisfying- slab of, well, cold custard, really.
:24:53. > :24:59.To make the fritters, cut them up into bite-sized triangles and coat them in flour and then
:24:59. > :25:06.dip them in beaten eggs so that the chunky bread crumbs will form a very satisfying, crunchy coating.
:25:06. > :25:13.When the people here talk about leche frita, fried milk, you can almost hear a lump in their throats,
:25:13. > :25:17.for indeed it's the stuff of Spanish childhood memories.
:25:17. > :25:27.The hard, sweet, crunchy outside and the cool, creamy interior is just a great combination.
:25:27. > :25:35.
:25:35. > :25:35.It
:25:35. > :25:36.It certainly
:25:36. > :25:40.It certainly is
:25:40. > :25:47.It certainly is a great combination. So for this week's masterclass, I
:25:47. > :25:53.thought I would show you to clean and prepare the most versatile of
:25:53. > :25:57.fish, the monkfish. It is also one of the underground liest.
:25:57. > :26:02.It is a classic dish that is cooked in butter.
:26:02. > :26:09.This is a monkfish tail. Now, old wives tales say you have to remove
:26:09. > :26:15.the head before it gets back on whrand as it is so ugly you will
:26:15. > :26:24.die if you take it on land. It is known as Sea Devil. It has a huge
:26:24. > :26:34.head on it. It has a tentacle on top of the head. It has a fake head
:26:34. > :26:37.
:26:37. > :26:44.o on it it has a massive mouth and it kchs the bait with its fake head.
:26:44. > :26:50.This used to be given away. Now it is a prime fish. There are two
:26:50. > :26:56.fillets. It is simple to prepare. The reason it is so expensive
:26:56. > :27:01.nowadays, is that there is 60% waste on a monkfish. So imagine the
:27:01. > :27:07.size of this fella, another 50% is the size of the head. The head
:27:07. > :27:14.contains the best bits, the monkfish cheeks. The French love it,
:27:14. > :27:19.for some reason, they throw it away. We have to speak to the
:27:19. > :27:23.supermarkets as the monkfish cheeks are fantastic. We have to pull off
:27:23. > :27:29.this membrane. It is one of the easiest fish to
:27:29. > :27:34.prepare. There is just a bone on this side. It is real meaty. It is
:27:34. > :27:40.great with red wine, but you can put this in currys. It does not
:27:40. > :27:46.break down as much as most fish do. It is really, really meaty and
:27:46. > :27:54.tastes delicious. We are going to pan-fry this and serve it with a
:27:54. > :28:02.classic red wine sauce. So there are the medallions. That is the
:28:02. > :28:09.size of the monkfish it is a solid piece of meat. Cooking it is simple,
:28:09. > :28:16.just a little bit of oil and butter, but you will know this as you won
:28:16. > :28:21.Hell's Kitchen? Didn't you? Yeah! I don't know how.
:28:21. > :28:28.What was that like? What was your cooking experience before that?
:28:28. > :28:33.literally could not boil an egg. People don't believe me. I went in
:28:33. > :28:42.rand people said what was your signature dish? I said chicken
:28:42. > :28:49.nuggets and chips! So to come out and to win was amazing. It is a
:28:49. > :28:54.skill, I have learned it for life. I love cooking now. So... Fantastic.
:28:54. > :28:59.Apart from Strictly. I remember doing that. I lost about four-and-
:28:59. > :29:07.a-half stone in about two weeks, running around all over the place,
:29:07. > :29:12.but this is so easy. You could do this weekend. All it is shallots in
:29:12. > :29:19.the pan. Then take red wine vinegar and red wine. Big quantities of
:29:19. > :29:29.each. Mellow it down a bit with a touch of water. Then add in some
:29:29. > :29:31.
:29:31. > :29:37.sugar it creates a stickiness to the shallots. It almosts makes them
:29:37. > :29:41.crisp s them up. First of all, graixs to Legally
:29:42. > :29:47.Blonde. You are become tonight? Yes.
:29:47. > :29:54.This started because you wanted to be on the stage? I started dancing
:29:54. > :29:58.when I was three. I won the English championships. Then the World and
:29:58. > :30:05.international championships. That qas the route I was going down.
:30:05. > :30:09.Then I go got -- got a phone call that Brookside were looking for a
:30:09. > :30:16.new family. Then I went for the audition.
:30:16. > :30:20.So you left ballet dancing, but you have been a jack of all trades. You
:30:20. > :30:25.finished Brookside. Then you were singing? There were a couple of
:30:25. > :30:30.numbers in the charts? I had a number three and a number nine.
:30:30. > :30:34.Then I went to do Phantom of the Opera. The movie.
:30:34. > :30:40.That was in Hollywood. Yes.
:30:40. > :30:45.Was it that job that got you spotted for theatre? To do
:30:45. > :30:51.something like Phantom and to come out to theatre it is a huge part?
:30:51. > :31:01.was the youngest person to play Rocksie. I loved it. So much so I
:31:01. > :31:08.went back three times. I then did a UK tour and aknotter film called
:31:08. > :31:14.The Cottage. Which, to be fair, out of all that you have done it seems
:31:14. > :31:20.that the theatre is what inspires you, but what was your favourite?
:31:20. > :31:25.The favourite job ever was phantom. The 12 months in Pinewood Studios.
:31:25. > :31:30.It was an amazing opportunity. It is something that is going to be
:31:30. > :31:37.there forever. It is something to show my grandchildren.
:31:37. > :31:42.Talking of kids, you have set up an academy for youngsters? Yes Fame
:31:42. > :31:48.Academy. We teach them about discipline for
:31:48. > :31:51.the industry. So many don't realise to have longevity in your career
:31:51. > :31:58.you have to have training and to work at it and understand the
:31:58. > :32:01.industry. That is what I am doing. I am giving back to really
:32:01. > :32:06.extremely talented children in the area of Liverpool and the north-
:32:06. > :32:16.west. I love it Tell me about Legally Blonde? What
:32:16. > :32:18.
:32:18. > :32:24.is the plot? The plot is, there is a girl in love with this guy. He
:32:24. > :32:32.breaks her heart. Dumping her for somebody who is serious. She is
:32:32. > :32:36.blonde and is from Malibu. She decides to go to Harvard Law and
:32:36. > :32:46.wants to win him back. It will is just a story.
:32:46. > :32:52.So no speed boats or car chases? No fillet steaks either! Sorry!
:32:52. > :32:56.is, well, people say that Legally Spwhrond a chick thing, but my
:32:56. > :33:02.husband loves it. You see the men in the audience and they love it.
:33:03. > :33:08.It is a bit of a chef's outing, I think! Yeah, come to London! Now,
:33:08. > :33:13.we have the sauce here. This is a little bit of burnt butter. It is
:33:13. > :33:17.basically butter in the pan. You allow it to go this nut-brown
:33:17. > :33:23.colour. What was that? A tea tower? Yes, it
:33:23. > :33:29.was a clean one. Now, I have a nice bit of fish.
:33:29. > :33:35.This is so, so simp. I can't tell you how easy. You don't have to
:33:35. > :33:40.sues monkfish. You can use whatever fish you want, but the secret is,
:33:40. > :33:47.from the texture of this, it has cooked so quickly, then the sauce
:33:47. > :33:53.could not be easier. There is a reduction. That is this syrup. That
:33:53. > :33:59.goes to nothing. You combine that with the nut-brown butter.
:33:59. > :34:05.All I am going to do is add some herbs that you can put in.
:34:05. > :34:09.Chervil... A little bit of... Chies Chervil... A little bit of... Chies
:34:09. > :34:12.in there. It is so simple. With the sugar in
:34:12. > :34:21.there and everything else, it creates is stickiness to the
:34:21. > :34:29.shallots. I will clean this up a bit. My mum
:34:29. > :34:33.is watching in HD! There you go. I will tidy my make-up! That looks
:34:33. > :34:37.gorgeous. It is a clagsic French way of doing
:34:37. > :34:42.a sauce. -- it is a classic French way of
:34:42. > :34:48.doing a sauce. That is lovely.
:34:48. > :34:54.And don't forget that Legally Blonde is down in London for the
:34:54. > :35:04.next two weeks? Yes. If there is a skill or a tip. You may need help
:35:04. > :35:09.with a cooking technique. I will help you to talk with Pierre. You
:35:09. > :35:15.can contact us via the website at bbc.co.uk/saturdaykitchen.
:35:15. > :35:22.Right, what are we cooking at the end of the show? It could be food
:35:22. > :35:27.heaven, that is chataeubriand. Made with egg yolks, some butter,
:35:27. > :35:35.tarragon and shallots. Served with oven roasted vine tomatoes on the
:35:35. > :35:41.side. Or the food hell, the dreaded gherkins. They are blitzed with a
:35:41. > :35:47.little bit of butter and a head of lettuce. Served with a pan-fried
:35:47. > :35:53.piece of brill and a raddish and gherkin salad. Some of the viewers
:35:53. > :36:02.and you guys get to help to decide Jennifer's dish today.
:36:02. > :36:09.Right, we have reached the Great British Menu final. A session that
:36:09. > :36:19.is worthy of many. The chefs are hard to please, today. Have a look
:36:19. > :36:25.
:36:25. > :36:28.If I could push it to a ten, Daniel has been here
:36:28. > :36:29.cook at the prestigious Olympic feast.
:36:29. > :36:32.You'll find out later how hard it is to stand in that room
:36:32. > :36:37.and it's someone else's name being called out.
:36:37. > :36:41.Daniel is clearly confident but will our glittering Olympic guest list
:36:41. > :36:46.want to sit down to veal sweetbreads and burnt onion powder?
:36:46. > :36:50.The judges have been given cards to- explain any unusual facts this year,
:36:50. > :36:55.but what will they make of it?
:36:55. > :36:58.Right, in front of the judges like that.
:36:58. > :37:04.Thank you very much.
:37:04. > :37:06.Will the judges think Daniel's
:37:06. > :37:10.veal and burnt onion dish awe-inspiring enough for the Olympic feast?
:37:11. > :37:11.It smells absolutely wonderful.
:37:11. > :37:14.It looks like a tartare of something.
:37:14. > :37:16.Is this is a cinnamon stick? Must be, a bit of cinnamon bark.
:37:16. > :37:22.Good tartare, though, what is it? It is very good, very light.
:37:22. > :37:25.and how often do we see offal on these menus,
:37:25. > :37:27.particularly as a first course?
:37:28. > :37:30.I was expecting something far more rock and roll.
:37:30. > :37:32.What is this stuff on there?
:37:32. > :37:34.Something bitter there, it's rather nice.
:37:34. > :37:38.Burnt onion powder, that's what it is.
:37:38. > :37:40.I think it is an absolutely beautiful dish, extraordinary high level
:37:40. > :37:44.of skill, beautiful thing, but the imagination is completely lacking.
:37:44. > :37:47.I think as an opening statement,
:37:47. > :37:56.it sort of lacks that sense of, you know, going for gold.
:37:56. > :38:03.So Daniel's veal and onion dish didn't break enough
:38:04. > :38:08.Will newcomer Paul be able to steal a march?
:38:08. > :38:11.He's kick-starting his menu with pork neck carpaccio,
:38:11. > :38:13.a fatty cut most chefs would steer clear of and making
:38:13. > :38:17.humble pork scratchings with the skin.
:38:17. > :38:20.Paul is serving his pork neck with ribwort plantain,
:38:20. > :38:26.an unusual foraged ingredient few people will have ever tasted.
:38:26. > :38:31.Will the judges appreciate his attempts to push the boundaries?
:38:31. > :38:34.Very steady, guys, crackling will blow off easily.
:38:34. > :38:38.Scratchings to the right.
:38:38. > :38:40.But is Paul's unusual pork and ribwort dish
:38:40. > :38:43.radical enough for our record-breaking Olympians?
:38:43. > :38:45.I think something porky this way comes.
:38:45. > :38:47.This is absolutely up your street, Matthew,
:38:47. > :38:51.it's some kind of scratchings.
:38:51. > :38:55.The sauce is made from, wait for it, Matthew, ribwort plantain,
:38:55. > :38:57."A foraged ingredient not often used."
:38:57. > :39:02.No, not often used, for very good reason.
:39:02. > :39:04.It's not very exciting. The best bit of it is the pork,
:39:04. > :39:06.slices of well-cooked, beautiful pork.
:39:06. > :39:09.It lacks drama, it lacks colour.
:39:09. > :39:14.I don't think there's anything here, really, that we haven't seen before.
:39:14. > :39:19.Things can only get better!
:39:19. > :39:22.So Paul's starter has fallen at the first hurdle
:39:22. > :39:25.and Daniel has a slight lead going into the fish course.
:39:25. > :39:28.Daniel's pork-encrusted stuffed mullet is up next,
:39:28. > :39:31.a high-tech dish that scored another nine in the week.
:39:31. > :39:37.But Daniel has been here before and is under no illusions.
:39:37. > :39:40.He stuffed his fish with lots of strong Mediterranean flavours
:39:40. > :39:45.and coated it in airbag, a revolutionary new technique.
:39:45. > :39:48.He'll soon find out if his bold use of classic flavour combinations
:39:48. > :39:55.and trailblazing new techniques tick all the boxes for this year's brief.
:39:55. > :39:59.You're the judges, boys, then.
:40:00. > :40:03.Will Daniel's bold stuffed mullet with artichokes, ham and olive puree
:40:03. > :40:09.be the stroke of genius the judges are looking for?
:40:09. > :40:10.It smells good, doesn't it?
:40:10. > :40:12.It smells really good.
:40:12. > :40:17.I think it looks very pretty as well. Yes, original.
:40:17. > :40:19.Mm! Olive puree.
:40:19. > :40:20.You've got some ham in the middle.
:40:20. > :40:24.That's really good. Intense.
:40:24. > :40:27.I have to say I think there's just too much happening.
:40:28. > :40:31.I don't like all this richness of flavour going on with the fish.
:40:31. > :40:32.It's detracting from the fish.
:40:32. > :40:37.It's just too many powerful flavours done in a very clumsy manner.
:40:37. > :40:39.I absolutely disagree with you.
:40:39. > :40:43.All those individual tastes are very clean and clear
:40:43. > :40:47.and they are also very fresh.
:40:47. > :40:50.I think you're winding me up here. This dish, there is so much going on.
:40:50. > :40:53.It's like... I've got a headache even thinking about it.
:40:53. > :40:57.Piling pork stuff onto a bit of fish to me is not innovation,
:40:57. > :40:59.it's tragedy.
:40:59. > :41:02.It's less innovation in the technical sense,
:41:02. > :41:04.but it's innovation in the sense of- a personal vision of food.
:41:04. > :41:06.But are we not looking for a bit of- humour here, a bit of good times?
:41:06. > :41:10.Well, we're not getting from you, are we?!
:41:10. > :41:13.So, mixed reviews for Daniel's stuffed mullet.
:41:13. > :41:17.Will Paul's fish course fare any better?
:41:17. > :41:22.He's taking a massive risk with barely cooked common ray,
:41:22. > :41:24.crispy chicken skin and foraged sea vegetables.
:41:24. > :41:31.A room temperature dish that only scored six in the heats.
:41:31. > :41:34.It's a brave move from new boy Paul, who clearly thinks his unusual
:41:34. > :41:35.sea vegetables, daring chicken skin
:41:35. > :41:36.and uniquely barely-cooked fish
:41:36. > :41:39.ticks all the boxes for this year's brief.
:41:39. > :41:44.But will the judges agree?
:41:44. > :41:45.As you see it to the judges, guys.
:41:45. > :41:48.OK, nice and steady, thank you.
:41:48. > :41:50.Can Paul pull it back with his fish course?
:41:50. > :41:58.A good result here would put him back in the race.
:41:58. > :42:01.That's it? Happiness is here, I'm happy, it looks interesting.
:42:02. > :42:04.I'm happy and excited already.
:42:04. > :42:05.Well, we have raw fish here.
:42:05. > :42:09.I think.
:42:09. > :42:10.This is a completely different league.
:42:10. > :42:14.What you've got here is a series of flavours which draw you in.
:42:14. > :42:17."The dish showcases unusual, wild, foraged sea vegetables
:42:17. > :42:22."including rock samphire, sea purslane and stonecrop."
:42:22. > :42:24.These are beautifully done, beautifully used
:42:24. > :42:26.and beautifully integrated into the dish.
:42:26. > :42:30.There's quite a lot of things here that one does not normally see
:42:30. > :42:33.in terms of technique, thinking and everything else.
:42:33. > :42:35.You don't not normally see it, you don't EVER see it.
:42:35. > :42:37.There are elements in there you recognise from elsewhere.
:42:37. > :42:40.It's the way they are put together,- that's why
:42:40. > :42:43.it's groundbreaking, for me.
:42:43. > :42:45.I think that is pretty getting somewhere near Olympian food
:42:46. > :42:50.because it's really strange, unusual, looks wonderful,
:42:50. > :42:55.very pretty presentation, and delicious.
:42:55. > :42:57.This is the first dish of the competition for me.
:42:57. > :43:00.This is what I was expecting and I think he has delivered on it.
:43:00. > :43:01.Give it a gold?
:43:01. > :43:11.Things are looking up.
:43:11. > :43:14.
:43:14. > :43:14.You
:43:14. > :43:14.You can
:43:14. > :43:19.You can see
:43:19. > :43:24.You can see who make it is through to the final in 20 minutes or so.
:43:24. > :43:31.Still to come, Rachel Khoo is back in the kitsch within more Parisian
:43:31. > :43:38.food ideas. Today, turning a classic coq au vin into sizzling
:43:38. > :43:44.kebabs with a red wine sauce. Bryn is to use all of his techniques
:43:44. > :43:47.against Pierre Koffman. He should beat the Frenchman, the
:43:47. > :43:52.consequences for him, otherwise, will be awful.
:43:52. > :43:59.See all of the action live later on. Will Jennifer be facing food
:43:59. > :44:03.heaven? That is chateaubriand with a bearnaise sauce or gherkins. With
:44:03. > :44:09.pan-fried brill. We will find out at the end of the show.
:44:09. > :44:13.Right, cooking next, it is one of the best chefs ever to grace the
:44:13. > :44:19.kitchen anywhere, including this one, it is the legendary, Pierre
:44:19. > :44:25.Koffman. Welcome back to the show. Another mather class for us. This
:44:25. > :44:31.time a trademark dish, a souffle? Yes, pistachio souffle.
:44:31. > :44:36.So, how do we make it, then? should not have to show you, you
:44:36. > :44:46.are a chef, but you are going to help me.
:44:46. > :44:48.
:44:48. > :44:56.help me. We start by boiling the milk.
:44:56. > :45:06.People pay good money to see this. We are making a cream. Do you want
:45:06. > :45:07.
:45:07. > :45:17.butter? Melted butter, not softened butter? Yes. It is better to put
:45:17. > :45:20.
:45:20. > :45:26.the mould dishes in the fridge before. The liquid will stick
:45:26. > :45:36.better. There is a who o is who of chefs
:45:36. > :45:40.
:45:40. > :45:50.through your kitchen, especially at Tant Clare? Yes, we have t had Tom
:45:50. > :45:52.
:45:52. > :45:58.Atkins. Bruno... Eric Chevaux. Gordon
:45:58. > :46:04.Ramsey. A long list. But, you know, those guys were
:46:04. > :46:09.moving from one place to the other, they learned their trade like an
:46:09. > :46:15.art. Some we stayed good friends with some of them like Tom, who is
:46:15. > :46:20.a kind of son. Some we don't see so much as they have other things to
:46:20. > :46:26.do in life. Now, what do we have here? I mix
:46:26. > :46:36.the eggs and sugar until they turn slightly white. Wait a minute. Now
:46:36. > :46:43.
:46:43. > :46:53.the flour. We add it a little bit at a time.
:46:53. > :46:58.Now tell us about the puree? This is the good stuff? Yes, it is top-
:46:58. > :47:06.quality. The colour nice. It is very green. Attractive to the eyes
:47:06. > :47:13.and good to taste. This is French? I suppose it is, or
:47:13. > :47:23.Italy, where the Italians have the best kiss tachow in the world, but
:47:23. > :47:27.
:47:27. > :47:32.we buy this from France. -- pistachio.
:47:32. > :47:41.I like some grated chocolate too. Who inspires you now? Food has
:47:41. > :47:47.changed a lot? Sometimes by watching Saturday Kitchen! He came
:47:47. > :47:51.to my house the other weekend! I have never been so skier bad
:47:51. > :47:59.cooking for anybody! You go out, you read a book, a magazine. You
:47:59. > :48:02.think about it. It is the only thing that I do in life. I know
:48:02. > :48:12.only about cooking. So that is what I do.
:48:12. > :48:17.
:48:17. > :48:27.But the restaurant you had, it was like the mecca. It closed in 1996,
:48:27. > :48:27.
:48:27. > :48:33.sorry, when did it close? 2003! when you opened the restaurant, you
:48:33. > :48:41.are there behind the stove? Yes, I enjoy it. There is no point to do a
:48:41. > :48:46.chef and then to be doing the paperwork. I never liked the paper
:48:46. > :48:52.workwork. It is not the job of the sher to do the paperwork.
:48:52. > :48:55.So, we cook this now like pastry cream. You have to cook it for few
:48:55. > :49:01.minutes to lose the taste of the flour. That is important.
:49:01. > :49:06.Can I fire up the egg whites? that is a good idea.
:49:06. > :49:13.A pinch of salt in there? A touch. Yes.
:49:13. > :49:19.Now, talking of classic dishes like this, you have re-published one of
:49:19. > :49:29.your cook books with new photography? Yes. We have called it
:49:29. > :49:34.
:49:34. > :49:41.Memory of Gascony. I was brought up in Gascony. Then I moved to London,
:49:41. > :49:46.but the book is a story of what happened in the area where I lived,
:49:46. > :49:50.the farming community. With some of the recipes, they are local.
:49:50. > :50:00.There is a lot of game. A lot of fresh water fish.
:50:00. > :50:08.
:50:08. > :50:13.There is a lot of local produce. Your mother taught you to cook?
:50:13. > :50:17.my mother and grand mother. I think that every French chef has a
:50:17. > :50:25.fantastic grand mother. They have more time to show you everything. I
:50:25. > :50:35.spent all of my holidays with her. I learned a lot from her.
:50:35. > :50:37.
:50:37. > :50:42.That is OK. I know t how it works. Just saying, chef! So, it is better
:50:42. > :50:49.to keep the pastry cream warm. It is easier to mix the eggs. The
:50:50. > :50:57.cooking time is cut by two or three minutes then, also.
:50:57. > :51:07.You start by mixing the egg whites with the whisk. You don't want to
:51:07. > :51:16.
:51:16. > :51:20.finish with a blob of egg white. Then lift it, try not to break the
:51:20. > :51:30.egg whites. Is this on your restaurant menu?
:51:30. > :51:32.
:51:32. > :51:40.Yes, it is one of the three dishes left from the restaurant Tant Clare.
:51:40. > :51:48.Well, it was famous. The famous pig's trotter? Yes, with
:51:48. > :51:52.sweetbreads and boiled mushrooms. I think that the name Pierre
:51:52. > :51:57.Koffman and pig's trotters go hand in hand?
:51:57. > :52:03.Yes. They don't come for anything else.
:52:03. > :52:13.After we started in' 77, so a lot of years... That was the year I was
:52:13. > :52:16.
:52:16. > :52:21.born. Oh, yeah? We still do quite a lot
:52:21. > :52:31.of pig's trotters. It is a dish we have been cooking all over Britain.
:52:31. > :52:31.
:52:31. > :52:38.Is it in the book? Yes, it is, yes. I started the pig's trotter in 19.7,
:52:38. > :52:48.in England it was not popular -- 1977. In England it was not popular.
:52:48. > :52:53.
:52:53. > :52:59.Nobody wanted to eat that In the oven for how long? About ten
:52:59. > :53:07.minutes. It is not fair! Look at that! How
:53:07. > :53:11.fantastic does that look?! At the restaurant we starve with ice-cream.
:53:11. > :53:17.We just cut the top and add the ice-cream into it.
:53:17. > :53:24.I think we have found a new Saturday Kitchen presenter.
:53:24. > :53:29.You have to tell me if it is better than the one you did for the show.
:53:29. > :53:34.Mine was lop-sided. You put the ice-cream in there?
:53:34. > :53:41.That is good. You can't say anything else! While
:53:41. > :53:51.they tuck in, let's go back to Devon to see what Susy Atkins has
:53:51. > :53:57.chosen to go with Pierre's sue flay. -- souffle.
:53:57. > :54:05.Pierre, the pistachio souffle will put many in mind of a sweet golden
:54:05. > :54:10.sweet desert wine. There is no doubt that this make as perfectly
:54:10. > :54:17.decent partner, the Sauterne, but I have gone for something different
:54:17. > :54:22.to go with this fantastically sweet pudding. I have chosen this Cave de
:54:22. > :54:32.Lugny Macon Villages from Spain. The style of Cava that we are most
:54:32. > :54:33.
:54:33. > :54:38.familiar with is B rut or dry, but don't overlook the slightly sweeter
:54:38. > :54:43.partners, they make brilliant wines to go with cakes and deserts.
:54:43. > :54:49.Lovely bubbles and a bite of apple and a bit of pear coming up from
:54:49. > :54:55.the really fresh notes. Hmm, the sugar level is just right
:54:55. > :55:02.with this desert. It is not too much. I like the flavour of ap le
:55:02. > :55:07.that you get in Cava with the pistachio nuts, but let's talk
:55:07. > :55:16.bubbles. I think that the lively froth of this really compliments
:55:16. > :55:20.the airy, fluffy texture of this wonderful souffle. Pierre, your
:55:20. > :55:24.sophisticated souffle needs a celebratory wine to go with it, I
:55:25. > :55:29.have found this to go with it. Enjoy it.
:55:29. > :55:36.You said you want to come back next week? Yes.
:55:36. > :55:41.What do you reckon? When she said Cava, I thought, what is that, but
:55:41. > :55:47.this is fantastic. It goes so well with the suefaway.
:55:47. > :55:51.A bargain. They call it medium-dry, but I love
:55:51. > :55:55.it. It is perfect to finish the meal.
:55:55. > :56:02.I would never have thought it would have worked, but it does.
:56:02. > :56:09.Tell us about the souffle. It has been on the restaurant menu? If you
:56:09. > :56:16.have not had this before, have the trotter, then a suefaway.
:56:16. > :56:21.The good customer comes for the scallopened and the souffle.
:56:21. > :56:27.Right it is time to find out who made it through to the final of the
:56:27. > :56:30.Great British Menu. Have a look at Time for the big one,
:56:30. > :56:40.You can't improve on a ten out of ten, can you, chef?
:56:40. > :56:43.
:56:43. > :56:48.that might not appeal to everyone.
:56:48. > :56:51.It's a gamble but this ambitious young chef has been taking them
:56:51. > :56:53.all week.
:56:53. > :56:55.He knows he has to push the boundaries to be
:56:55. > :57:01.in with a chance of cooking at the Olympic feast.
:57:02. > :57:04.OK, guys, that way to the judges,
:57:04. > :57:08.lovely.
:57:08. > :57:10.Will the judges think Paul's duck and broccoli dish
:57:10. > :57:15.unique enough to compete with the best of the best?
:57:15. > :57:17.This is definitely meat and two veg.
:57:17. > :57:20.It's not looking very radical.
:57:20. > :57:24.I'm not sure that it's straining at the Olympic leash.
:57:24. > :57:26.Well, that puree of beans, or whatever it is, is rather bitter.
:57:26. > :57:28.That duck is absolutely, it really is as good as you're ever- going to eat.
:57:28. > :57:30.It's just duck.
:57:30. > :57:34.Oh, come on! It is not just duck.
:57:34. > :57:36.The heart is, you know, don't often- see that.
:57:36. > :57:38.I would like a whole dish of those heart things
:57:38. > :57:41.but you can only say bad things about the broccoli.
:57:42. > :57:46.It's the fact that the puree is bitter and dull, both,
:57:46. > :57:49.which is quite an achievement.
:57:49. > :57:52.It is just too boring for words.
:57:52. > :57:55.It remains meat and two veg.
:57:55. > :57:59.You know what, though, the duck is so good!
:57:59. > :58:02.So, Paul's duck has put the cat amongst the pigeons,
:58:02. > :58:04.giving award-winning Daniel a chance to steal the lead
:58:05. > :58:07.with his extremely technical chicken dish
:58:07. > :58:11.with ingenious sweetcorn egg and revolutionary chicken spray.
:58:11. > :58:12.A cutting-edge creation
:58:12. > :58:17.that nearly broke him in the heats.
:58:17. > :58:21.It's an incredibly ambitious dish to serve at a banquet.
:58:21. > :58:23.But Daniel has to get it past the judges first,
:58:23. > :58:27.and time is fast running out to bring his complex dish together.
:58:27. > :58:30.What will they make of his ingenious chicken and sweetcorn egg
:58:30. > :58:33.and gimmicky chicken spray?
:58:33. > :58:40.Right, boys, the egg goes in front of the judges.
:58:40. > :58:44.Treat it like a baby, boys, please.
:58:44. > :58:46.Can Daniel edge out in front with his pioneering new take on
:58:46. > :58:52.a family favourite?
:58:52. > :58:54.Things are hotting up here. This is all very interesting,
:58:54. > :58:58.beautiful looking thing.
:58:58. > :59:03.More like a rain cloud. It's a bit of sauce. It's meat, isn't it?
:59:03. > :59:06.There's popcorn in here, do you realise?
:59:06. > :59:10.It's worth having this plateful just for that alone.
:59:10. > :59:13.Very technical, that is.
:59:13. > :59:17.To get that to work.
:59:17. > :59:19.This sort of reconstructed egg, there's sweetcorn in it, isn't there?
:59:19. > :59:23.Actually, it adds up to a jolly nice mouthful.
:59:23. > :59:25.This guy is incredibly skilled.
:59:25. > :59:28.It's extremely well thought out, it's very clean and nice looking.
:59:28. > :59:34.I think it could really end up at the banquet.
:59:34. > :59:37.So Daniel's main course has impressed the judges
:59:37. > :59:41.and Paul now has some catching up to do with his dessert.
:59:41. > :59:43.He's up first with a controversial dish
:59:43. > :59:49.that showcases a previously failed ingredient.
:59:49. > :59:51.It's a massive gamble and Paul's last chance to impress.
:59:51. > :59:55.Will he turn the tables on this sharp foraged berry,
:59:55. > :59:57.with Yorkshire rhubarb,
:59:57. > :59:59.burnt meringue, ginger syrup
:59:59. > :00:01.and crunchy puffed rice.
:00:01. > :00:06.Or has he pushed the boundaries that step too far?
:00:06. > :00:11.Guys, as you see it, please, to the judges.
:00:11. > :00:14.Has Paul done enough to stay in the race
:00:14. > :00:19.and will the judges give sea buckthorn a second chance?
:00:19. > :00:21.Well, now! This is a surprise,
:00:21. > :00:27.I mean, this has got little maggots crawling all over it.
:00:27. > :00:29.It's our old friend sea buckthorn.
:00:29. > :00:31.It's not!Oh, God, I don't like sea buckthorn.
:00:31. > :00:35.Oh, dear, oh, dear, it's absolutely awful, it's a tragedy.
:00:35. > :00:39.It's just all...really harsh.
:00:39. > :00:42.I absolutely agree with you that this is not Olympic heights.
:00:42. > :00:46.The truth is that if you are aiming for real innovation
:00:46. > :00:49.and breaking new boundaries, then you are taking a hell of a risk.
:00:49. > :00:53.Now this guy took a hell of a risk and fell off the edge of the cliff.
:00:53. > :00:55.You have to admire the chef's courage,
:00:55. > :00:57.because this is definitely not a crowd pleaser.
:00:57. > :00:59.You know what, he's eaten it all!
:00:59. > :01:01.I don't know how you do that, Fort!
:01:01. > :01:01.That is astonishing.
:01:01. > :01:06.It's wrong.
:01:06. > :01:09.So Paul's risky sea buckthorn hasn't paid off and everything now
:01:09. > :01:14.rests on Daniel's dessert, his lowest scoring dish of the week.
:01:14. > :01:18.His final showdown is a raspberry roulade with white chocolate
:01:18. > :01:20.cookie dough and pungent tarragon,
:01:20. > :01:25.a flavour combination that could make or break him.
:01:25. > :01:26.With the finishing line in sight,
:01:26. > :01:28.he pipes on some white chocolate cream,
:01:28. > :01:31.fills it with tarragon oil, adds his raspberry roulade and a scoop of sorbet,
:01:32. > :01:37.before bringing his third and final Olympic campaign to a close.
:01:37. > :01:43.Boys, the judges are there.
:01:43. > :01:49.Will Daniel's bold raspberry and tarragon roulade set him on the path to Olympic glory?
:01:49. > :01:51.It's a raspberry medley.
:01:51. > :01:54.You can smell the raspberry coming off the plate.
:01:54. > :01:58.Oh, look! Look at that,it's got green stuff injected inside.
:01:58. > :02:00.I think it's tarragon, liquid tarragon.
:02:00. > :02:03.Absolutely right, it's tarragon.
:02:03. > :02:05.Oh, that is such a pleasure.
:02:05. > :02:15.It's quite conventional, though, isn't it? What's unusual about this?
:02:15. > :02:16.You don't need three of each of these items, do you?
:02:16. > :02:18.They don't really go together.
:02:18. > :02:20.I think Oliver is right, I think he's got to take us
:02:20. > :02:22.somewhere where we haven't been before in food and this takes us
:02:22. > :02:25.to a whole lot of rather familiar points
:02:25. > :02:30.without any sense of real progress.
:02:30. > :02:33.Cooking complete, there's nothing the chefs can do now
:02:33. > :02:42.but anxiously await the judge's verdict.
:02:42. > :02:44.Oliver? Yes, I've made up my mind.
:02:44. > :02:48.Well, I think it's time to get in the chefs.
:02:48. > :02:50.For Daniel and Paul, the wait is finally over.
:02:51. > :02:53.One of these chefs will be back to fight another day,
:02:53. > :02:55.the other sent packing.
:02:55. > :02:59.Daniel, Paul, welcome to the judges' chamber.
:02:59. > :03:02.As you know, the challenge has been- to find dishes and menus which
:03:02. > :03:05.reflect the Olympic ideals.
:03:05. > :03:09.Some of the dishes certainly lived up to the challenge,
:03:09. > :03:11.and some of them, frankly, fell by the wayside.
:03:11. > :03:18.But this is not about individual dishes, it is about menus.
:03:18. > :03:22.Prue, have you decided which menu? I certainly have,
:03:22. > :03:23.it is Menu A.
:03:23. > :03:25.And Oliver? Menu B, Matthew.
:03:25. > :03:31.Menu B. Well, I've also gone for Menu A.
:03:31. > :03:32.But you don't know who has cooked Menu A,
:03:32. > :03:34.and, frankly, neither do we.
:03:34. > :03:37.So I think I'll reach out...
:03:37. > :03:41...and find out.
:03:42. > :03:43.So, the chef who will be going forward to represent
:03:43. > :03:53.the Central region at the national finals will be...
:03:53. > :03:57.
:03:57. > :04:00.Daniel. Congratulations.
:04:00. > :04:02.Well done, chef. You look like a relieved man.
:04:02. > :04:12.Well, finally!
:04:12. > :04:15.
:04:15. > :04:16.Right,
:04:16. > :04:16.Right, it
:04:16. > :04:21.Right, it is
:04:21. > :04:26.Right, it is that time of the show to answer your foodie questions.
:04:26. > :04:31.Each caller helps to decide what Jennifer here is eating at the end
:04:31. > :04:37.of the show. Jeremy, what is your question for
:04:37. > :04:47.us? I have a partridge off a friend. I have absolutely no idea how to
:04:47. > :05:05.
:05:05. > :05:09.prepare it I can you point me in the right direction? With the
:05:09. > :05:15.partridge, roasting it, five minutes on one side and five
:05:15. > :05:22.minutes on the oath. Then give it a ten-minute rest before you eat it
:05:22. > :05:28.What dish would you like, food heaven or food hell? I would like
:05:28. > :05:37.to give Jennifer, food heaven. Barry, what is your question?
:05:37. > :05:43.have a shoulder of lamb. Is it whole? Yes.
:05:43. > :05:51.You are going to have a big family roast.
:05:51. > :05:57.You can poach it for two hours, but a whole shoulder, you can braise it.
:05:57. > :06:04.You mentioned that with the sauce, you can make that and add it on at
:06:04. > :06:08.the end. Good luck with that, we will be
:06:08. > :06:18.around for supper. What dish at the end of the show?
:06:18. > :06:25.Sfrpblgts food heaven. Carole, what question would you
:06:25. > :06:31.like to ask? Could you tell me how to cook a beef tongue, I have two
:06:31. > :06:36.of them. Put it in Brighton for 24 hours then wash it for about half
:06:36. > :06:43.an hour. From there you cook it in the stock with water and vegetables.
:06:43. > :06:47.You can have it like that with any kind of boiled vegetables or slice
:06:48. > :06:51.it and pan fry it to create a crust around it and so that it is crusty
:06:51. > :06:57.on the outside and moist on the inside.
:06:57. > :07:02.It is great with salads. Yes with salads, with mainaways.
:07:02. > :07:06.The secret is to Brighton it? peel the skin off first.
:07:06. > :07:10.Yes, of course. What dish would you like to see,
:07:10. > :07:18.food heaven or food hell? I would like food heaven.
:07:18. > :07:28.Marge, what is your question? of chefs or contestants on the food
:07:28. > :07:34.
:07:34. > :07:37.programme... PROBLEM WITH SOUND can put it in a roasting tray or
:07:37. > :07:41.cover it with chicken stock and bake it.
:07:41. > :07:49.Would that be right? He is doing well.
:07:49. > :07:55.You make it so that the bottom half cooks in the chicken stock, the top
:07:55. > :08:00.is crispy. Or place it in a plate with butter.
:08:00. > :08:04.The water will evaporate and you are left with a golden crust on the
:08:04. > :08:10.bottom of the pan. There you go. What dish would you
:08:10. > :08:17.like to see at the end of the show, is it food heaven or food hell?
:08:17. > :08:27.has to be food heaven. Robbie, what question do you have
:08:27. > :08:29.
:08:29. > :08:37.for us? I can't seem to find a recipe for croissants.
:08:37. > :08:45.Well, it is an enriched yeast dough. You start off with flour, a little
:08:45. > :08:49.bit of salt, sugar, water. Mix it with yeast and let it rise. Then
:08:49. > :08:54.incorporate the butter. You roll it and layer it. It is called
:08:55. > :09:00.laminating the dough, but you can get the recipe on the website.
:09:00. > :09:06.You layer it then make the croissants.
:09:06. > :09:11.It is about a 24-hour job! What dish would you like to see at the
:09:11. > :09:16.end of the show? Food heaven. It is a no-brainer.
:09:16. > :09:21.Right, let's get down to business. Let's have a look at the
:09:21. > :09:27.leaderboard. Adam is there in the middle. That is Adam Byatt. These
:09:27. > :09:31.guys are serious at cooking the quick omelettes. So, the usual
:09:31. > :09:35.rules apply. The three-egg omelette as quick as you can. Let's put the
:09:35. > :09:42.clocks on the screens, please. You know the rules.
:09:42. > :09:52.At least we will be in the top ten! Are you ready? How many eggs?
:09:52. > :10:12.
:10:12. > :10:22.He's catching you up. Mine may be faster, but his will be
:10:22. > :10:23.
:10:23. > :10:28.better! He's done pretty quick. It has stuck. I have to learn!
:10:28. > :10:34.Right, this is where I have a taste. At least I'm starting to get
:10:34. > :10:41.omelettes that I can eat for the first time with our new hob! You
:10:41. > :10:48.need to check the seasoning on that one, chef.
:10:48. > :10:56.You need to check it on there as well, chef! Fantastic! Pierre... He
:10:56. > :11:06.is checking it! It is very good! is pretty good.
:11:06. > :11:07.
:11:07. > :11:13.You did it in 33.60. It puts you there... Bryn, you did it and the
:11:13. > :11:19.pressure was on you today, slightly quicker, 32.56. It puts you there.
:11:19. > :11:23.That is very good. Right, will Jennifer be facing food
:11:23. > :11:30.heaven or food hell? The chateaubriand is looking likely. Or
:11:30. > :11:35.is it food hell, gherkin salad with a pan fried brill. Pierre and Bryn
:11:35. > :11:39.will make their choices. You are now to watch Rachel Khoo. Today she
:11:39. > :11:49.is making a classic coq au vin with a twist, but first, she is making a
:11:49. > :11:49.
:11:49. > :12:34.Apology for the loss of subtitles for 88 seconds
:12:34. > :12:44.You can't have dry mint because You squash it and you put it
:12:44. > :12:50.
:12:50. > :12:58.You can already smell Leave the tea to boil
:12:58. > :13:06.or until the green tea leaves 'With the tea done,
:13:06. > :13:16.OK, I can see you're pouring it First, it's to mix the water
:13:16. > :13:16.
:13:16. > :13:22.So it's not all sweet at the Yes. ready to drink. That's bottom.
:13:22. > :13:23.All right. Have a nice tea.
:13:23. > :13:26.Thank you.
:13:26. > :13:32.'The perfect after-dinner drink to serve your guests.'
:13:33. > :13:39.My flat is a triumph in making the most of a small space.
:13:39. > :13:40.One of the things which is a bit annoying,
:13:40. > :13:44.I have to do every day is fold out my futon.
:13:44. > :13:46.I have a futon bed, so you fold it out every day,
:13:46. > :13:49.you put your bed on there,
:13:49. > :13:51.you go to sleep, and in the morning- you've got to put it back.
:13:51. > :13:54.If you don't put the bed away, you're literally cooking in bed.
:13:55. > :14:00.And that's not good.
:14:00. > :14:02.But by night, my modest home is transformed
:14:02. > :14:06.into a magical little restaurant for two.
:14:06. > :14:12.It's so good. Thanks. It's juicy, it's...
:14:12. > :14:15.People come from all over the world
:14:15. > :14:19.and they are always really surprised that A, an English girl can cook,
:14:19. > :14:21.B, she can cook French food,
:14:21. > :14:26.and C, she can cook French food which is delicious
:14:26. > :14:31.on a little stove with a little oven like that.
:14:31. > :14:33.Even though I love serving home-cooked French classics,
:14:33. > :14:39.I always enjoy giving them my own twist.
:14:39. > :14:43.Just like my next recipe.
:14:43. > :14:47.Coq au vin. French classic, everybody knows about it.
:14:47. > :14:50.I am doing a coq au vin,
:14:50. > :14:51.but I'm doing it a bit differently.
:14:51. > :14:54.I'm going to do a summery version, so we're going to put the coq au vin
:14:54. > :14:55.all on a barbecue stick,
:14:55. > :14:58.make a lovely little red wine marinade
:14:58. > :15:02.and turn that into a beautiful sauce to go with it.
:15:02. > :15:07.We're going to start off by cutting- our chicken into large chunks.
:15:07. > :15:10.I have got chicken thigh here, which has been taken off the bone.
:15:10. > :15:14.I would definitely recommend not using chicken breasts.
:15:14. > :15:15.There is a lot more flavour in chicken thigh,
:15:15. > :15:20.and also it's cheaper than chicken breast.
:15:20. > :15:24.The next ingredient is the lardon, which is a smoked bacon.
:15:24. > :15:27.The lardons have a lovely smoky taste
:15:27. > :15:32.and that's essential to a coq au vin.
:15:32. > :15:33.So, to start the marinade,
:15:33. > :15:37.soften one chopped onion in some butter, then add garlic,
:15:37. > :15:41.some thyme and a couple of bay leaves.
:15:41. > :15:45.You want to cook this until it gets- a lovely golden brown colour.
:15:45. > :15:47.My take on coq au vin
:15:47. > :15:50.might have some French foodies in a stew.
:15:50. > :15:52.Most people say it's not a coq au vin,
:15:52. > :15:56.but it has all the ingredients in it, it is a coq au vin,
:15:56. > :16:01.but just a different presentation. Now we can add our red wine.
:16:01. > :16:07.500 millilitres, which is like a bottle minus a glass for yourself.
:16:07. > :16:12.And we're going to let that simmer for ten minutes.
:16:12. > :16:15.And if you've got a minuscule kitchen like mine,
:16:15. > :16:18.you can use the time to tidy up the mess you've just made.
:16:18. > :16:22.TIMER RINGS
:16:22. > :16:24.That's simmered for ten minutes.
:16:24. > :16:27.Leave the sauce to cool off then pour all over the meat
:16:28. > :16:31.so the flavours can infuse into the chicken.
:16:31. > :16:33.Clingfilm.
:16:33. > :16:35.Goes in the fridge for at least four hours
:16:35. > :16:45.or even better overnight.
:16:45. > :16:47.
:16:47. > :16:49.You can see the meat has started
:16:49. > :16:54.to take on the red, purple-y colour from the wine.
:16:54. > :16:57.That's exactly what we want.
:16:57. > :16:59.Now we're ready to assemble our skewers.
:16:59. > :17:01.We need a few other ingredients.
:17:01. > :17:08.I have some mushrooms, potatoes, carrots and onions.
:17:08. > :17:12.'Before you start, make sure you parboil your root veg,
:17:12. > :17:14.'otherwise, they won't cook properly.
:17:14. > :17:17.'Then load the skewers in whatever order you want.'
:17:17. > :17:20.OK. The chicken is on the skewers.
:17:20. > :17:24.I have got my leftover red wine marinade.
:17:24. > :17:25.We're not going to throw it away,
:17:25. > :17:27.we're actually going to make a sauce out of it.
:17:27. > :17:35.You need 300 mls of the marinade.
:17:35. > :17:40.Let that reduce by half. This will intensify the flavour.
:17:40. > :17:44.Then add a tablespoon of cornflour mixed with a little water.
:17:44. > :17:48.And a teaspoon of sugar.
:17:48. > :17:51.A splash of red wine vinegar.
:17:52. > :17:57.And salt and pepper to taste.
:17:57. > :18:00.Let's have a taste.
:18:00. > :18:02.Mmm. That's good.
:18:02. > :18:04.That's your sauce done.
:18:04. > :18:06.Rub some olive oil into the skewers
:18:06. > :18:10.and they're ready for the blistering hot griddle.
:18:10. > :18:13.You want that sizzling noise when you put them down.
:18:13. > :18:18.See it sizzling and smoking?
:18:18. > :18:21.So, about five minutes on each side.
:18:21. > :18:29.Yay! Look.
:18:29. > :18:32.When it starts cooking, you get all these smells
:18:32. > :18:42.and it is really mouth-watering. It's done.
:18:42. > :18:42.
:18:42. > :18:46.And that is pretty much ready to eat.
:18:46. > :18:56.That's your coq au vin on a stick.
:18:56. > :18:58.
:18:58. > :18:58.Right.
:18:58. > :18:59.Right. It
:18:59. > :19:03.Right. It is
:19:03. > :19:06.Right. It is that time of the show to find out if Jennifer is facing
:19:06. > :19:15.food heaven or food hell. Food heaven is this chateaubriand. This
:19:15. > :19:20.piece of the fillet. It is served with bearnaise sauce, chips, oven-
:19:20. > :19:27.roasted tomatos, or you could be having gherkins. You know what you
:19:27. > :19:32.have got! It was a whitewash today! Bryn if you can do the shallots. I
:19:32. > :19:36.will do the ships. Pierre if you can start with a
:19:37. > :19:46.reduction for the bairnaways. You will get a masterclass with the
:19:47. > :19:51.
:19:51. > :19:58.sauce to go with the chateaubriand. -- bearnaise.
:19:58. > :20:05.Now, do you want thin chips or fat chips? Fat chips.
:20:05. > :20:08.Sorry, you can have thin chips. We Sorry, you can have thin chips. We
:20:08. > :20:14.don't have enough time! I need a pan.
:20:14. > :20:21.How many, chef? One! We have plenty! Now, you might have raw
:20:21. > :20:28.chips in a minute! Let's get these on. Tell us about bearnaise sauce
:20:28. > :20:37.then, Pierre? I think it is the most well-known French sauce it is
:20:37. > :20:46.a basic sauce. It is from knowing how to do
:20:46. > :20:51.hollandaise, then you canoe things like mint, chervil, tarragon. All
:20:51. > :21:01.of the same stuff but just changed by adding a few things.
:21:01. > :21:09.So, if you add blood oranges, it is Maltese? Yes.
:21:09. > :21:14.If you have veal stock, it is called Sauce Colbert.
:21:14. > :21:18.So, there are the chips going into the fryer.
:21:18. > :21:25.The butter is going on. The reduction is going down. Now the
:21:25. > :21:28.beef. This is the chateaubriand. The end piece. It was yourself and
:21:28. > :21:34.Gareth Gates who was having an argument about where this comes
:21:34. > :21:39.from on the animal. I was saying that chateaubriand was
:21:39. > :21:47.my food heaven. He said that was the best piece of the beef. The
:21:47. > :21:51.neck. I looked at him, the neck? He said that was why it was served
:21:51. > :21:55.whole. But, it is not, is it? It is not
:21:55. > :21:59.the neck? You would have a flopy cow if that is from the neck. This
:21:59. > :22:05.is from the fillet. It is underneath the rib cage. So,
:22:05. > :22:09.basically, the fillet is about this long. It is split into three main
:22:10. > :22:15.parts. This area from which is where you
:22:15. > :22:20.get the fillet steaks from. Then the end bit, the knuckle bit
:22:20. > :22:26.is here, this part of the meat comes out like this. It tills back
:22:26. > :22:30.in. It is this part that you get the fillet steaks from.
:22:30. > :22:35.This is traditionally roasted whole for two people. We are going to
:22:35. > :22:41.season this. It is really a classic roast k joint.
:22:41. > :22:46.Lots of -- a classic roasting joint. Lots of black pepper and salt over
:22:46. > :22:51.the top. Chef, what are you doing? I am
:22:51. > :22:59.cooking the sauce. We have lots of butter to make it
:22:59. > :23:09.light. You have to be careful not to overcook it, or you finish with
:23:09. > :23:09.
:23:09. > :23:16.scrambled egg. After whisking, we add the
:23:16. > :23:24.reduction and the clarified butter. We have the beef saling off nicely
:23:24. > :23:29.here. Then the pan now needs a little bit of butter and cherry
:23:29. > :23:38.tomatoes. You need a little bit of tarragon vinegar with the white
:23:38. > :23:45.wine sauce? Yes, white wine, tarragon vinegar, black pepper.
:23:45. > :23:50.Shallots. That is it.
:23:50. > :23:54.Now this fillet is going in for about 15 minutes. Keep the pan in
:23:54. > :24:02.there. Whatever you are saling off, keep it in there. It keep it is
:24:03. > :24:09.nice and hot. Do you not add butter yet? Not yet.
:24:09. > :24:18.Just oil? This is one the dishes you cooked to win hell's -- Hell's
:24:18. > :24:25.Kitchen? Yes. Are we doing it right? Yes.
:24:25. > :24:29.Your monkfish has not got a look in today! It is quickly forgotten.
:24:29. > :24:36.So, you are going back up north tonight to appear on stage tonight?
:24:36. > :24:40.Yes, I am. I was at the show last night. I
:24:40. > :24:47.took the 5pm train and then back this afternoon.
:24:48. > :24:50.Is if you have tickets tonight, you may be heavier on your feet? Yes,
:24:50. > :24:57.after the wine and the chateaubriand.
:24:57. > :25:02.This is the secret to this bearnaise sauce, as well as having
:25:02. > :25:07.a three Michelin-starred chef cooking it, it is the reduction
:25:07. > :25:14.that keeps the flavour in. Yes, even with the pepper corn. It
:25:14. > :25:17.give it is a crunch. And the vinegar stays with the shallots. It
:25:17. > :25:27.gives it that freshness. You have two-and-a-half minutes to
:25:27. > :25:32.
:25:32. > :25:39.make the sauce, can you do that? can finish before. We have Pierre
:25:39. > :25:47.Koffman in the kitchen, of course it is possible.
:25:47. > :25:53.I am making sure that the chips are cooked! Right, we have the beef
:25:53. > :25:58.here. We will take this off. That is left to rest. Ideally, cook
:25:58. > :26:03.it for is a minutes and let it rest for is a mince before you starve.
:26:03. > :26:08.The sauce, we have the reduction there. You can explain what is in
:26:08. > :26:15.the reduction, Bryn? Shallots, vinegar, tarragon, peppercorn and
:26:15. > :26:19.the chef has whisked the egg yolks over a ban Marie of water. It is
:26:19. > :26:25.important that the water does not touch the bowl. Then you get
:26:25. > :26:30.scrambled egg. Then you pour in the melted butter slowly.
:26:30. > :26:35.This is the world's most expensive sauce you are about to have.
:26:35. > :26:40.And the best. Then leave the shallots to cool down a little bit,
:26:40. > :26:46.otherwise it cooks the egg yolks. You have a minute left.
:26:46. > :26:55.Easy. A bit more, chef.
:26:55. > :27:05.Can I sneak in there. Let's add lots of salt on the chips.
:27:05. > :27:07.
:27:07. > :27:12.Then add chopped tarragon at the last minute. That is what you want.
:27:12. > :27:22.These chips are piled up there. That is looking good. Then the
:27:22. > :27:24.
:27:24. > :27:31.beef... (hmm! Now, for the Yorkshire folk that have just tuned
:27:31. > :27:38.in, obviously, this is for one! Where I was brought up, check that
:27:38. > :27:46.out. Proper... That is proper. Now, that is food heaven, isn't it?
:27:46. > :27:56.Now, a bit of salt on the top. And a three-star sauce to go with
:27:56. > :28:00.
:28:00. > :28:10.Oh, the poor people that have just turned the telly on.
:28:10. > :28:11.
:28:11. > :28:17.To go with this, Susy has chosen a Julienas Duboeuf Beaujolais 2010.
:28:17. > :28:21.It is �8.99. What do you reckon? Silence is
:28:21. > :28:28.always good. It is always quite good.
:28:28. > :28:33.Good? Even the French fries are good.
:28:33. > :28:38.It is not in the book, but there you go. That sauce is fantastic.
:28:38. > :28:44.It is not every day you see somebody like Pierre outside of his
:28:44. > :28:45.kitchen. If you are in London, go kitchen. If you are in London, go
:28:45. > :28:48.to his restaurant it is brilliant. Well that's all from us today on
:28:48. > :28:51.Saturday Kitchen Live. Thanks to Bryn Williams, Pierre Koffmann and
:28:51. > :28:53.JenniferEllison. Cheers to Susy Atkins for the wine choices. All of
:28:53. > :28:56.today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen